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279. What if this ONE nutritional upgrade changes everything: An Interview with Sue Becker   Proverbs 14:12 NIV "There is a way that appears to be right, but in the end it leads to death."   *Transcription Below*   Sue Becker is a gifted speaker and teacher, with a passion to share principles of healthy living in an encouraging way.  She is the co-owner of The Bread Beckers and founder of the ministry, Real Bread Outreach, all dedicated to promoting whole grain nutrition. Sue has a degree in Food Science from UGA and is the author of The Essential Home-Ground Flour Book. Sue is a veteran home-schooling mom with 9 children and 15 grandchildren and 1 great-grandchild so far. She and her husband Brad, live in Canton, GA. Through her teaching, countless families have found improved health.   Sue's Instagram: @suebreadbeckers Sue's Website Sue's Podcast   Questions and Topics We Cover: Will you tell us about your professional background and share what led to a life-changing discovery?  In addition to helping us feel better, how can this swap also affect our weight? We are told gluten is the enemy, but you teach how wheat can actually be the cure, not the cause. . . Will you elaborate why even people who are sensitive to gluten can still enjoy this bread and experience greater health benefits because of it?   Related Episodes from The Savvy Sauce: 14 Simple Changes for Healthier Living with Leslie Sexton and Vasu Thorpe 26 Practical Tips to Eating Dinner Together as a Family with Blogger and Cookbook Co-Author, Rachel Tiemeyer 33 Pursuing Health with Functional Medicine Specialist, Dr. Jill Carnahan 129 Healthy Living with Dr. Tonya Khouri 205 Power of Movement with Alisa Keeton (Revelation Wellness) 212 School Series: Benefits of Homeschooling with Jodi Mockabee 256 Gut Health, Allergies, Inflammation and Proactive Solutions with Emily Macleod-Wolfe 261 Edible Theology with Kendall Vanderslice 270 Female Sex Hormones, Periods, and Perimenopause with Emily Macleod-Wolfe 275 Raising Healthy Kids: Free Tips with Emily Johnson   Connect with The Savvy Sauce on Facebook or Instagram or Our Website   Gospel Scripture: (all NIV) Romans 3:23 “for all have sinned and fall short of the glory of God,”   Romans 3:24 “and are justified freely by his grace through the redemption that came by Christ Jesus.”   Romans 3:25 (a) “God presented him as a sacrifice of atonement, through faith in his blood.”    Hebrews 9:22 (b) “without the shedding of blood there is no forgiveness.”    Romans 5:8 “But God demonstrates his own love for us in this: While we were still sinners, Christ died for us.”    Romans 5:11 “Not only is this so, but we also rejoice in God through our Lord Jesus Christ, through whom we have now received reconciliation.”    John 3:16 “For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life.”   Romans 10:9 “That if you confess with your mouth, “Jesus is Lord,” and believe in your heart that God raised him from the dead, you will be saved.”    Luke 15:10 says “In the same way, I tell you, there is rejoicing in the presence of the angels of God over one sinner who repents.”   Romans 8:1 “Therefore, there is now no condemnation for those who are in Christ Jesus”   Ephesians 1:13–14 “And you also were included in Christ when you heard the word of truth, the gospel of your salvation. Having believed, you were marked in him with a seal, the promised Holy Spirit, who is a deposit guaranteeing our inheritance until the redemption of those who are God's possession- to the praise of his glory.”   Ephesians 1:15–23 “For this reason, ever since I heard about your faith in the Lord Jesus and your love for all the saints, I have not stopped giving thanks for you, remembering you in my prayers. I keep asking that the God of our Lord Jesus Christ, the glorious Father, may give you the spirit of wisdom and revelation, so that you may know him better. I pray also that the eyes of your heart may be enlightened in order that you may know the hope to which he has called you, the riches of his glorious inheritance in the saints, and his incomparably great power for us who believe. That power is like the working of his mighty strength, which he exerted in Christ when he raised him from the dead and seated him at his right hand in the heavenly realms, far above all rule and authority, power and dominion, and every title that can be given, not only in the present age but also in the one to come. And God placed all things under his feet and appointed him to be head over everything for the church, which is his body, the fullness of him who fills everything in every way.”   Ephesians 2:8–10 “For it is by grace you have been saved, through faith – and this not from yourselves, it is the gift of God – not by works, so that no one can boast. For we are God‘s workmanship, created in Christ Jesus to do good works, which God prepared in advance for us to do.“   Ephesians 2:13 “But now in Christ Jesus you who once were far away have been brought near through the blood of Christ.“   Philippians 1:6 “being confident of this, that he who began a good work in you will carry it on to completion until the day of Christ Jesus.”   *Transcription*   Music: (0:00 – 0:09)   Laura Dugger: (0:11 - 1:29) Welcome to The Savvy Sauce, where we have practical chats for intentional living. I'm your host, Laura Dugger, and I'm so glad you're here.   Have you heard about this one-of-a-kind experience, the Radiant Faith and Wellness event?   It's going to take place January 30th and 31st at the Cannery in Eureka. I hope you learn more or purchase your tickets on this website or check them out on Instagram at @radiantwellnessevent and make sure you stay tuned to find out what the code is so that you can purchase your discounted tickets.   Happy New Year everyone! I am so excited to get to kick off the year with one of the best episodes I can ever remember.   You are in for a treat today with my guest Sue Becker. She is going to enlighten us to the one achievable, easy-to-implement nutritional change that could change everything. Here's our chat.   Welcome to The Savvy Sauce, Sue.   Sue Becker: (1:30 - 1:39) Thank you so much for having me. It is a real honor to be able to share my story, share my message with others that can listen and hear.   Laura Dugger: (1:40 - 1:56) Well, it may be one of the times I've most anticipated this conversation, but I'd love to just start by going back. Will you tell us about your professional background and share what led to a life-changing discovery?   Sue Becker: (1:56 - 14:21) Yes, yes. Well, it's a little bit of a long story, but I'll keep it as brief as possible. So, I always say, many years ago, headed off to the University of Georgia as a pre-med student because I loved studying everything about the human body and I wanted to help people and save the world, you know, all the grandiose ideas.   But my big passion was physiology and biochemistry. I loved studying that. Got there and realized, you know, I don't really want to be in school that long and I don't want that type of career after I graduate.   I knew my ultimate goal was to be a stay-at-home mom and I was like, okay, so why am I pursuing this? But I loved the field of study. And so changed my major, got accepted into pharmacy school, spent a quarter there and went, this isn't really what I want to do either.   So then I was led by the Dean of Pharmacy School to the field of food science, which was an up-and-coming industry at the time. I focused my attention more on the microbiology aspect of it and after graduation, I worked for Kraft Foods for almost five years as a bacteriologist in the lab there. I met my husband at the University of Georgia, and we married, actually, our senior year.   And so then, like I said, after I graduated, I started working for Kraft until I had my first child. I did become a mom, for sure. I have nine children, seven biological, two we adopted later in life, ranging in ages now from 45.   My oldest daughter doesn't like me to tell that, but it's too bad. It's what it is. 45 to 29, I believe Olivia is.   Yes, 29. And then I have 19 grandchildren and my very first great grandchild was born just a few weeks ago. So that's been a real blessing and a treat.   But after graduation, because I loved studying, it's funny, I tell everybody I'm a much better student now than I ever was in college. It's funny how you love to study once you don't have to perform with tests and things. But I continued studying physiology, biochemistry, read the works of prominent biochemists of the day and kind of came at everything with believing that we're fearfully and wonderfully made.   Our bodies know what they need and if they're not getting something they need, then chances are we're going to see sickness or lack of health. So, I kind of came at everything from that standpoint. It might be a little simplistic, but I think it's a great starting place.   So, I focused on feeding my family healthy food, you know, supplementing when we needed to. I tell people I grew up Southern. I grew up in a family of cooks and not chefs, but we cooked.   We ate real meat, real vegetables. My husband and I loved to garden. We grew our own corn and peas and beans and tomatoes and all the things.   So, we were eating real food. But we weren't a sickly family for sure, not compared to what others were, but we still had our share, our fair share. And so, we clipped along like this and I, in 1991, because of my interest in physiology, biochemistry, I subscribed to a publication, a health journal.   And the first publication that came into my home was entitled, "How to Greatly Reduce the Risk of Common Diseases." In this journal, the history of white flour was presented. Now, this was very eye-opening information.   Maybe I need to back up a little bit. The food science is not a nutrition degree. It's not a home economic degree.   It's the study of food processing. Everything that has to be done to keep that food safely on the shelf. Something's great. Something's not so great. So, when I read this information, I was like, how did I miss what's done to our bread? Through my studies, I had always read that whole wheat flour was better, but I didn't understand why.   So, in this journal, the history of white flour was presented. All the processing that is done to make that flour sit on the shelf forever, never really. And this is, like I said, what opened my eyes.   I learned that whole grains, real whole grains are the most nutrient-dense food God has given us. But in that journal, I learned that only when they're freshly milled, do they retain all their vital nutrients. You know, like I said, I had read that whole wheat flour was better.   I was trying to buy the stuff in the store, but it was kind of gross, nasty, I say. Didn't make nice bread, certainly not fluffy muffins. So, kind of gave up on that, trying to make bread with the store-bought whole grain flour.   And so, we were just buying whole wheat flour from the store. But I learned in that journal, it's not really what you think it is. And I, so like I said, I also, as a food scientist, what was so enlightening to me, when I read that word enrichment on the bags of flour or the bread products in the store, I thought, wow, we're making this better than it would have been, had we not done this favor.   I soon learned in this journal that that was not a favor that food companies are doing for us. They replace in their enrichment, a mere fraction of the nutrients that are there. And of course, I learned that once the flour is milled, I learned, well, let me, grains are storable, left whole and intact.   They store fairly indefinitely. But once that flour is, once that grain is milled into flour, it begins to spoil. The nutrients begin to oxidize.   So this led to the invention of these huge steel rolling mills that would take out the very nutrient rich bran, the oil laden germ that was causing the spoilage of the flour and leaving only the endosperm part, which is the white flour, protein and starch. Wonderful discovery. This flour won't spoil.   It'll sit on the shelf forever. And like I said, it looked like a wonderful discovery. And this all happened in the late 1800s, early 1900s.   By about 1910, the steel rolling mills had completely replaced the local millers because prior to the 1900s, most of the bread consumed in this country was either milled at home or the flour was purchased from a local miller. The bread was made at home and it was consumed at home. But with this invention, steel rolling, the steel rolling mills displaced the local millers, white flour, white bread became food now for everyone, rich and poor alike.   And can you imagine every housewife going, yay, I don't have to mill my flour anymore. I'll never forget years ago, Brad's 93-year-old grandfather lived with us for a little while. And I was in the kitchen milling some corn for cornbread.   And he went like this from his chair. He went, "I milled a lot of corn in my day." So, you can imagine people were like, hallelujah, we don't have to mill our flour.   But what seemed like an amazing, convenient, life-saving discovery actually turned out to not be so great. Shortly thereafter, the steel rolling mills and white flour became food for everybody. Three diseases became epidemic.   Beriberi, which is a vitamin B1 deficiency, it results in nervous disorders. Pellagra is a vitamin B3 or niacin deficiency, results in GI issues, skin issues, dementia, mental insanity. And that one really interested me because I did some more research on that and actually found out that the first case of pellagra was diagnosed right here in Atlanta, Georgia, which I'm from that area, you know, this area where our store in Woodstock is 35 miles north.   That first year 30,000 cases were diagnosed. Then anemia was the third disease. This puzzled health officials all over the country. They're like, what in the world is going on?   Why are we seeing this outbreak of diseases? And at first they thought beriberi and pellagra were maybe some type of infectious disease. But eventually they traced it to the new white flour that was on the market and the missing B vitamins and iron minerals that were provided by the bran and the germ.   Because for all practical purposes, that's where your nutrients are. The endosperm, white flours, protein and starch, protein and starches that we need, but not without the fiber, the B vitamins, the vitamin E, the inositol, choline, the iron, the calcium, all those nutrients. And so, things kind of clipped along.   They went to the millers and said, you got to put the bran and germ back in because of all the sickness. But the millers were like yeah, no, that's not going to happen because they had found a very lucrative market for the byproducts, which is so often done now in the food industry. Byproducts of the milling process, the bran and germ were sold to the cattle feed industry, white flour to the people.   So they're like, yeah, we're not giving up that money-making market. So things progressed until 1948. And finally, health officials stepped in, the government stepped in and mandated, you've got to fix the flour, you've got to enrich it.   And that's where I discovered what a deceptive term that is for the 35 to 40, who knows really how many nutrients are lost when they take the bran and germ away. They only replaced it with four, three B vitamins and iron. And of course, B1, B2, B3 and iron.   Supposedly, this took care of the beriberi and pellagra. But I always have to stop here and say, how many nervous disorders do we have in our country today? How many, how much GI disturbances and bowel issues, digestive issues?   How about dementia, mental insanity? What about skin eruptions? I don't think it took care of it.   But anyway, they think it did. And then it would take 50 years, 1998, after watching the rising incidence of birth defects and understanding that it was the missing folate that is no longer in the flour, richest food source, or most common, most readily eaten food source of folate, bread. Who knew?   So, they mandated then that a fifth nutrient be added. And that was folic acid, which, let me stop there and say this, these are synthetically produced supplements, vitamins that are being added to your flour. And particularly the B vitamins, this can be very troublesome, because the B vitamins come as a family, they come as a group, they work together synergistically.   When you take one out of context from the other out of balance, it actually depletes you and causes you to have a greater need. We're seeing that now with folic acid and the development of MTHFR, the folate, you know, reductase gene mutation. So anyway, it's caused more problems than it's worth.   And I've always thought about the scripture Proverbs 14:12, I believe it says, "There is a way that seems right to a man, but the end thereof is death." And we can certainly see that. You know, and if that were not enough, now, we've, we've taken all this away, we produce this beautiful white flour, but the residual oils cause it some yellowing.   So can't have yellowing of that flour. So, they began to choose to bleach the flour and a product called nitrogen trichloride was used for more than 25 years to bleach the flour. It was finally taken off the market because they discovered that this nitrogen trichloride caused seizures in dogs.   Are you ready for this? Hyperactivity.   Laura Dugger: (14:22 - 14:22) Hmm.   Sue Becker: (14:22 - 29:18) When I read that information, it was in 1991. That was the beginning of the scourge of ADD and hyperactivity we're now seeing in our children today. And I couldn't help but wonder, you know, when I read that information, there was one little boy in my son's music class, you know, and, but now, wow, it's pretty prevalent.   So then another bleaching agent is benzoyl peroxide. It's known to destroy B vitamins and vitamin E. And let me just tell you this, grains are one of the, especially wheat is one of the most nutrient dense food groups. Like I said, but it's the, one of the richest food sources of vitamin E and no amount of vitamin E has ever been put back in our enriched right white flour.   So, we lost that source, but now we're using a bleaching agent that's going to destroy it and B vitamins. And then potassium bromate is often used as a dough conditioner. It helps strengthen that gluten structure to help get a better rise in the bread. It's known to cause liver issues and thyroid issues.   And this is what we were consuming. So, wow. Yeah.   Talk about my mind being blown, my eyes being open. And then the rest of the journal was a brief discussion of the common diseases that plague Americans and showed why it was directly related, how it was directly related to our consumption of the processed white flour, lacking the nutrients and the fiber diseases like heart disease, cancer, diabetes, diverticulitis, even varicose veins, skin issues, low energy. I mean, it just went on and on.   And from my, with my background, this made absolute sense. I knew it was scientifically sound, but it was also, it was a Christian publication. It was biblically sound.   And what changed my life here was like I said, always read whole wheat flour, better whole wheat flour, better, but I was buying the stuff in the store and even whole wheat bread in the store. Didn't really see a lot of difference in it. But this introduced me to the idea of an in-home grain mill, buying grain and milling my own flour.   That was life changing. I was like, this is amazing. I can do this.   Wanted a mill. My husband actually bought me a mill for my birthday in 1991. The mill came into our home.   I milled flour. I made bread. I ate bread.   It was delicious. It wasn't gritty. It wasn't heavy.   It wasn't dense. And I tell everyone I pooped the next morning and it was like, what just happened to me? So that was my life-changing experience.   First, first day, you know, my bowel issues were corrected. I had lifelong issues with constipation, struggled with it. Knew I didn't want to take chemical accidents.   So tried to do more alternative solutions, find those and they worked if I did them, but they were, I tell people they were outside of my, your realm of daily eating. You had to do something special. And honestly, sometimes I think we look at alternative methods, you know, supplementation or treatment for ailments that are afflicting us.   And we're not getting, still not getting to the root of the problem. My problem was I was not eating enough fiber. The white bread, the white flour was constipating me.   So this was the only change I made. I tell everyone I've not been constipated since 1991. I know you wanted to hear that, but, but then I had five young children by this time and I, I homeschool my children.   We were active in church and baseball and music lessons and all the things, you know, we were busy. I had nursing baby and, and I, but I'm telling you, when I started just adding this bread to our already real food, we were eating. I noticed significant energy.   Like I said, constipation gone right away. Then I begin to notice first week. It didn't take months.   I was like, wow, I have more energy. My frequent headaches went away. Also with my bowels moving, my chronic constipation went away.   I lived on antihistamines before bread since bread. That's another thing I can stand here and tell you. I've not had an antihistamine or a decongestant of any kind since 1991.   That's pretty amazing. I had frequent migraines, not had one since we started the bread. So those were, I've noticed my sugar cravings went away because now I was getting the real carbohydrates that my body needed and it's sustaining energy.   And then my children, I just noticed they were they were, they would eat and they were satisfied. They love the bread. They love the muffins.   They love the pancakes. It was healthy food. I didn't have to coerce them to eat.   No more snotty noses, no more ear infections for them. And that we just became a much healthier family. And they, my kids didn't necessarily catch every bug that came around.   And if one of them did get sick, didn't necessarily mean that all of us got sick, which a big family, that's, that's pretty significant, you know? And so it was just, and the bread was delicious. When I read that information about whole grains and, and, you know, how bad white flour was, I was, I was thinking that this freshly milled flour was going to be just like the store-bought whole wheat flour I was buying in the store.   And you can probably already tell I'm a very passionate person. So, I read this information. I'm like, we're never eating white bread again.   We're never, white flour's never coming into our house again. And if we have to choke this bread down, we're doing this, you know? Well, we did not have to choke it down at all.   The muffins, the bread, the pancakes, the brownies, cookies, everything I made was absolutely delicious. It was filling and it was satisfying. A lot of people would say, you must spend all your time in the kitchen when all my kids were home.   I'm going, actually, no, we eat breakfast and everybody's satisfied. Nobody snacks. And even my kids begin to notice how other kids snack all the time.   Not my kids, they would eat and they wouldn't eat till the next meal. And so, it was just very, very satisfying. So, I began to share my bread with everybody, bake bread for other people, take it here, take it there.   The next thing I know, so be warned, if you ever start milling and you make bread for somebody, they're going to ask you to make bread for them. So, I did start making bread for other people. And the next thing I know, they're coming to me and saying, my cholesterol dropped 85 points and all I changed was this bread.   You know, I feel better. I have more energy. And the lady with the cholesterol, she, I continued to make bread for her for a while.   And I always laugh. One of the favorite things she liked that I made for her was cinnamon rolls with cream cheese icing. And she said, I ate one after every meal and my cholesterol dropped 85 points in just one month.   And I always laugh. I'm like a statin drug with all kinds of side effects, cinnamon roll with cream cheese icing, you know, and she said, it was her testimony. She goes, "I knew it was the bread. I know it is the bread because three doctors, three different medications, three years, nothing has changed. And this is the only change I made."   So, I started hearing this. And of course, she told all her friends, the next thing you know, everybody's wanting me to make this cholesterol lowering bread for them, you know, and I'll never forget. By this point, I had had my sixth child, still homeschooling, still doing laundry, still baseball, church, all the things. And here I was making bread for my family and then making bread for all these people coming to my door.   And I was spending all day every day making bread and for others and myself. And I just got really tired, to be honest with you. And I was making this bread and a thought came to my mind.   And I just looking back now, I know God put those words in my heart and in my mind. That day, I had also had a few people ask me, would I teach them how to make bread? And where could they get a grain mill?   So the idea came to me, met my husband in the driveway. And I said, when he came home from work, and I said, you know what, I don't think I'm supposed to make bread for the world. I think I'm supposed to teach the world to make bread for themselves.   And that was the beginning right there. We sat down on the porch swing and talked about what we would call it. And I said, I want to call it Bread Beckers.   That's, you know, our, it's funny, we didn't know that at the time. But Becker is a German name that means the baker. So, it is bread bakers.   And anyway, so and, and it's funny, because at that point in 1992, my world was four people, four people had asked me about where they could get a grain mill, and what I teach them to make bread. And today, we, well, we, started our business right then in our home, took a little while to, you know, get everything. And we outgrew our home by 1998, what my husband and I and my children could do.   I mean, it just grew from the testimonies of other people. I mean, just like that lady when and then you get hundreds of people sharing different stories and passing it on, people, people start noticing. So we incorporated with a longtime friend and partner in 1998, moved the business out of our home, we're currently in this lovely 10,000 square foot warehouse, we moved here in 1999.   We have a nice studio kitchen, this is where all my cooking classes take place that we can seat 100 people and regularly we fill up classes like that. We have a lot of online classes already for people to view on our YouTube channel. But and then a few years ago, it's back in 2009, we acquired another warehouse because we are passionate about providing God's people with grain.   That first week here, like I said, customer base of four. A week after starting our business, getting all the license and all that really hadn't started getting anything, God woke me up and said that he was raising up Bread Beckers to be like Joseph to supply his people with grain. And I wrote in my journal that morning that it would be a tremendous thing.   And it would take a few months, we invested in a lot of wheat, we took all of our savings, this was before we incorporated, it was just my husband and I and our family and bought some wheat, you know, and had spent all of our savings. Well, I got a little nervous. And I woke up that morning after unloading all this wheat and writing the checks and seeing the money go out of the savings account.   And I'm like, I don't think the electric company is going to take a bucket of wheat, you know, for payment. So this was my fear. And I felt like, you know, maybe I was being deceived, maybe we were being misled.   And I just cried out to the Lord that he would speak to me and confirm to me that this was what we were supposed to do. And this is how I do it. I just cry out to the Lord.   And then I just go on with my regular Bible reading, not looking for something I could have gone to the story of Joseph because he had already spoken that to me. But my verse for the day in one of my devotionals was Proverbs 11:26. And it says "Cursed is the man who holds back grain when the public needs it. But a blessing from God and man is upon the head of him who sells it."   My husband took that vision. I know you talk about, I was like, what? I could hardly wait for Brad to get up. My husband, Brad, you know, I had awakened early because I was stirring and all just anxious and fearful. And the enemy was just coming at me.   And when I shared that all with Brad that he was sleeping next to me, not knowing that I was in all this turmoil. And he just looked at me and he goes, "Sue, I can think of no other verse that God could have given you to answer and your question and to calm your fears." And so he took it to heart.   So, we now have a second warehouse. It's 13,000 square feet. We are probably one of the largest grain packaging facilities in the southeastern United States.   We have hundreds. I don't know how many we're growing everyday co-ops all over the United States. And we bring in two semi truckloads a week.   I mean, I'm sorry, a month, which is actually a little bit more than that. It's about 190,000 pounds of wheat. That's just wheat.   Package it down into these great food grade buckets, plastic buckets. And we package it with carbon dioxide gas. So it's perfectly storable.   We can guarantee that it's bug free. You know, the enemies of grain are moisture bugs and rodents. So that's why we really firmly believe in packaging it all in buckets.   And like I said, we have probably 180 co-ops now. I don't know. It's growing every day.   We ship wheat all over the country, grain and everything we sell. So it's been a real journey and just a real blessing. And then I started a ministry called Real Bread Outreach.   We clipped along locally, kind of providing grain and grain mills for those who truly can't afford it. But then in 2016, God called me to Haiti. I made 15 trips to Haiti.   We built a bakery there. We trained up another team at an orphanage and they were making bread every day. So right now, in Haiti, it's an intense situation, but the bakery is thriving, feeding about 1,200 school children a day.   And then the other, it's about 150 orphans. Then we went to Tanzania in 2021. We built a bakery there, started a feeding program.   We've helped start a bakery in Israel that is ministering to the Jewish people. We helped train a bakery in Uganda and we've sent mills to missionaries in Japan and the Philippines and Nigeria and Kenya, just all over. And I'll close this part with this.   A few years ago, a friend of mine just, she did, she remembered, she said, "Sue, do you remember when you said to Brad, I don't think I'm supposed to make bread for the world, but teach the world to make bread for themselves." And I'm going to tear up a little bit looking back now, like I said, four people, that was my world. Today, it truly is the world.   And not just because of the internet, but because of where God has called us through our ministry. And it's a real blessing. So, my encouragement to everyone is do the small thing.   You never know where God's going to take you in years to come and how it's going to bless the world.   Laura Dugger: (29:19 - 29:21) So I think that was a lot.   Sue Becker: (29:21 - 29:22) I know.   Laura Dugger: (29:23 - 32:39) It was beautiful. And it makes me think of the verse, do not despise small beginnings for the Lord delights to see the work begin. I'm paraphrasing, but I love how much it has blessed the world.   And I remember the first time I heard you, I was trying to just picture what is a mill, but you literally just turn it on and you pour the grain in and it comes out as flour. It's so easy. And so we purchased our own.   After our conversation, I get to stick in our loaves in the oven. They're still rising right now. And now a brief message from our sponsor.   Radiant Faith and Wellness Event is a unique event designed to bridge the aspects of faith and wellness and to live as our bodies, minds and souls were intended and created. So come together with other like-minded women to receive Christ centered teaching on health and wellness, to nourish your body with good food and to renew your mind and help you shine radiantly. At Radiant, wellness goes beyond worldly standards of wellness and self-help.   So, from worship and inspiring speakers to guided movement, meaningful conversation, biblical teaching, every part of this event is crafted to help you reconnect and step forward renewed. It's the perfect time of year to experience something like this. Radiant is more than just an event.   It's actually a transformational experience and supportive community dedicated to helping women grow spiritually and physically. 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First, this may be a little unrelated, but even thinking of feeding people around the world or feeding our children, you mentioned, you know, a lot of times if your kids were picky eaters, you'd say, okay, ditch the bread and just eat the meat.   But because it's so nourishing and nutritious and that Jesus has given us this as a grace gift, this bread, you can ditch the meat and eat just the bread and get so much nutritional value.   Sue Becker: (32:40 - 37:32) Yes, that and that's funny that you bring that up because, you know, one of the things over the years of studying is of the 44 to 46 absolutely essential nutrients needed by your body for health and to promote life. There's only four slightly deficient or missing in wheat, vitamin A, vitamin C. So, God gave us another kind of food.   Remember in Genesis chapter 1:29, he says, “I've given you plants that bear fruit with the seed in them.” So that's our fruits and vegetables. That's where we get our vitamin A, vitamin C.   Then we get our vitamin D from the sunshine if we get out there and get some. And then B12, of course, is low or is not found in any plant product. That's I mean, plant food.   So, you have to get that from your meat, your red meats and things like that. But that's and so learning that you're absolutely right. When my kids were growing up and the bread was my little toddler, how she'd tell me she was hungry, she would say, “I want a roll with honey.”   That was what she wanted to eat. And I would take the meat off the sandwich. And before bread, it was eat the meat.   After bread, it was just eat the bread, you know, because I knew just from that. And I started thinking about when Jesus said, “Man does not live by bread alone.” He was quoting the Old Testament, but by every word that proceeds forth from the mouth of God, he was reiterating that you think you're living because you have bread and all the biblical, you know, so many of the biblical feasts, Passover and First Fruits, Pentecost, they're around the barley harvest and the wheat harvest.   Grain was a big part of their life and of their sacrifices and all that. And he was saying, you think you're living just because you have bread. But I'm telling you, there's a spiritual life that you have to feed as well.   So, yeah, that was a fun time seeing the change of my perspective of just eat the bread. And, you know, some days, you know, breakfast was typically a pretty big meal for us. Sometimes it would just be pancakes, but a lot of times it would be eggs and freshly ground grits and bread of some sort, muffins.   And then lunch might be muffins and a smoothie because we really weren't that hungry from the bread at breakfast and then dinner. We eat normal. People think we're weird eaters.   But, you know, like I said, I grew up Southern. So, we do country fried steak. We do pot roast.   We do chicken. We do brown rice, mashed potatoes, green beans. You know, we do it all.   And you mentioned something that was funny. When I first started, when I would take bread places, people go, “Oh, my gosh, this coffee cake is so delicious or this bread is so delicious. Can I get your recipe?”   And I'd go, “Well, yeah, you can have my recipe. But you've got to understand, I mill my own flour.” Two things they would always respond with.   And the first one they would go, “You do what?” And I would go, “I mill my own flour.” The second one absolutely intrigued me for years and years until I did a study on what grain mills, the local millers mills, you know, waterwheels and gristmills and ox treading out the grain.   But they would always say to me, “Where do you live?” And I think they thought I must have had a barn and an ox or I lived by a river to have the gristmill to power my mill. Now, you can see my little mill behind me.   It just sits on my counter. And you're right. Turn it on, pour it in, comes out flour in a matter of seconds.   And I tell people, it's really not any slower or more tedious than taking your flour canister out of your cabinet. And I realize we've deviated in this day and time from even using flour and baking things ourselves when we can go to the store and buy it already baked. But it'll change your life.   I have never seen one dietary change bring so many significant across the board, broad spectrum health benefits to myself, my family, and so many people now that share their testimonies with me. It's just been amazing, just absolutely amazing. And, you know, I always, my husband always likes for me to say, you know, in the 25 years of raising my children on this bread, we only had to take them to the doctor twice for an illness.   Twice. And twice on antibiotics. They needed it.   There's a time and place. Twice to the doctor for an illness. In 25 years, there are people and families that go to the doctor more than that in a week.   So, when people say I can't afford it or I don't have time, I'm like, wow, I can just tell you the life-saving and money-saving advantages are, it's hard to describe. So yeah.   Laura Dugger: (37:33 - 38:05) Yeah. And like you said, it's an enjoyable process. It is.   But also, okay, referencing one other thing, just thinking about these ailments. You had quoted, I believe a doctor just saying about constipation that is, and I don't want to botch it, so I'd love to know if you remember this, that most Americans is that three out of five suffer from constipation or even chronic constipation. And that, was it the number one cause of breast cancer and prostate cancer?   Sue Becker: (38:05 - 39:29) Oh, wow. Yes. I'd almost forgotten that.   Yes. I was listening to a CD that someone shared with me, and it was by an oncologist. And I still remember, I would listen to things as we began to travel and share and teach, and I would listen to teaching.   And so, I had this cassette, if you can remember those or even know what those are. And I remember where I was, I was on I-10 headed to Jacksonville to a homeschool show. And this oncologist at the very end of her message, she said, “Toxins are stored in your, let's see, let me see. So, she said toxins are stored in your fatty tissue. In a woman, it's your breast. It's, and in a man, it's his prostate.”   And she said, “When toxins are not carried out of their, your body daily through bowel elimination, then these toxins get absorbed into the body and stored in your fat tissue.” And she said, “So a direct correlation between cancer and constipation is there.” And, and I was just like, what did she just say?   And that blew me away. I mean, that was not me saying it, this was an oncologist. And she's saying one of the leading issues is constipation.   Wow. Yeah, I'd almost forgotten about that.   Laura Dugger: (39:30 - 39:44) Well, and such a simple swap and getting to still enjoy these foods. But in addition to being healthier and the health benefits and making us feel better, how does this also potentially affect our weight?   Sue Becker: (39:45 - 42:33) Well, that's a good question, because we're all told that bread is bad, that bread will make you fat. And I totally agree. The bread that's in the store is devoid of nutrients.   It's devoid of fiber that fills you up. It's devoid of nutrients that satisfy fiber that fills you up. And it's heavily sweetened, sugared, you know, most of the breads we're eating are not just flour, water, yeast, salt. They're usually loaded with other things.   So, they're not satisfying. The fiber in real bread fills you up. So, like I said, you're not going to overeat, you're going to eat and you're going to be satisfied.   You know, I always tell the story when, when we were eating just bread from the store, I had five children, I would make sandwiches, they would, you know, cut them in half, I would make five sandwiches, they would, or I'd make the whole loaf, actually, they would fight over the last one. After bread, real bread that fills you up, I would make five sandwiches, cut them in half, and sometimes they would eat them all. And sometimes they wouldn't.   It was because it was filling, and it was satisfying. And that's something people need to understand. Also, the nutritional deficiency in the foods that we're eating in the store, especially our bread, they're leaving us malnourished, really.   Dr. Denmark, one of the oldest, well, the oldest practicing pediatrician in the country, she lived right here in Georgia. And she said, “We're the most undernourished, overfed people in the world.” We eat a lot because we're never satisfied, because the foods we're eating does not supply our body with the nutrients that we need.   And so, we're constantly craving. I don't think a lot of people don't understand what cravings are. You're craving food because you're needing a nutrient, you know.   And so, we find that we can eat and eat and eat, and, or not we, but Americans can overeat, and they do overeat because they're never satisfied. And so, real bread fills you up, real bread satisfies, it takes those sugar cravings away, which, you know, a lot of high calorie foods, they're loaded with sugars, and that's what we're craving a lot of times. I read something, women tend to crave sweets and chocolate, and men tend to crave salty.   And, but both, if we're craving, you know, processed foods, you know, you can sit down and eat the whole bag of cookies, where you make cookies from freshly milled flour, one, maybe two, if you go three, you kind of go, I really didn't need that one, you know. So, it's just filling, it's satisfying. We have so many people, testimonies of people saying they've lost, one lady said she lost over a hundred pounds, that was over the course of a while, you know, of a year or so, but she did it right.   She just started eating real food that nourishes and satisfies.   Laura Dugger: (42:34 - 44:21) I want to make sure that you're up to date with our latest news. We have a new website. You can visit thesavvysauce.com and see all of the latest updates.   You may remember Francie Heinrichson from episode 132, where we talked about pursuing our God-given dreams. She is the amazing businesswoman who has carefully designed a brand-new website for Savvy Sauce Charities, and we are thrilled with the final product, so I hope you check it out. There you're going to find all of our podcasts, now with show notes and transcriptions listed, a scrapbook of various previous guests, and an easy place to join our email list to receive monthly encouragement and questions to ask your loved ones, so that you can have your own practical chats for intentional living.   You will also be able to access our donation button or our mailing address for sending checks that are tax deductible, so that you can support the work of Savvy Sauce Charities and help us continue to reach the nations with the good news of Jesus Christ. So, make sure you visit thesavvysauce.com.   And throughout the years, you've seen these different trends from Atkins to Paleo, and now a lot of times we're told gluten is the enemy, but I love how you say that wheat can actually be the cure, not the cause.   So, can you elaborate on that, and even why some people with gluten sensitivities may still be able to consume bread that was made with freshly milled grain?   Sue Becker: (44:21 - 1:01:23) Right, so, yeah, I think what people need to understand is what gluten actually is. And gluten's not really even in grains, it's just an easy way to verbalize it, I guess. So, gluten is the stretchy substance that forms from two proteins that are found uniquely in the wheat family of grains.   So, when you mill wheat into flour, and you hydrate it, wet it, mix it, you know, make a dough out of it, those two proteins, gliadin and glutamine, they form this stretchy substance called gluten. Well, it's very important in bread making that you have these two proteins, because when you make a yeast leavened bread, whether it's sourdough or commercial yeast today, those organisms feed on the carbohydrates both in the wheat and in your dough, and they produce carbon dioxide gas. So, that gluten, those stretchy strands of protein, those two proteins, they trap that carbon dioxide gas, and that's what enables the bread to rise.   So, it's unique to the wheat family of grain. It has always been there. It's why wheat is the king of bread making and always has been.   Who put those two proteins in the wheat family of grains? God did. And just so you know, wheat is not genetically modified, and it has not been altered to produce wheat that has a higher gluten content.   What determines the protein content of grain more than anything, which, what did I say gluten is? It's formed from two proteins. What determines the protein content in grain more than anything is rainfall during the growing season.   So, that's why here in the southeastern United States, we can't make yeast bread making wheat. We can't grow it because we have too much rainfall and it's too warm. So, we grow what's called soft wheat or pastry flour.   That's why southerners eat biscuits, because that's the kind of bread that we can make with the wheat grown here. The colder, drier climates in the breadbasket states of the country, they grow the hard bread making wheat. Now herein lies the problem.   When those steel rolling mills came on the scene and began to take the bran and germ out, what did they leave us with? Protein and starch. Those gluten forming proteins and starch are in that endosperm.   God never intended us to eat that white flour, those protein and starches without the vitamins, the minerals, the enzymes, the vitamin E that the bran and germ provide. So, therein lies a lot of the problem and that's what causes so many digestive issues is that we aren't getting the nutrients and the fiber that will keep our bowels clean and our digestive system moving the way it is supposed to. Now herein lies a bigger problem is that in the food industry and the American people's craving for fluffier bread.   In the food industry, they thought, okay, we can give you fluffier bread. If we take the wheat and we wash it until only all that is left is those two proteins, those gluten forming proteins. They get this stretchy substance and then they dry it and powder it and they add even more pure gluten forming proteins to that white bread.   So, now we have an even bigger problem and then and even in that whole grain bread, people want fluffy bread. They don't want, you know, coarser whole grain bread. So, check your ingredients.   That 100% whole grain bread that you might be already buying, third or fourth ingredient gonna be vital wheat gluten or gluten flour, whatever they call it and that is greatly upsetting the fiber to flour ratio and causing digestive issues. And then, you know, just the heavily consumption of that bread and you know, the commercially processed bread is a real problem. So, now what we have is people, you know, Americans consuming this bread.   Now, they have every symptom of something called celiac disease. Celiac disease is real. It is genetic.   I am learning. I used to say it's not reversible, but I am learning something that you might have the genes for celiac disease, but they can be turned on or turned off. So, perhaps what is happening is you might have the gene, but now it's being turned on by eating and consuming this high gluten, if you will, bread out of context, not the way God made it.   But then also what is also happening is so now we have people that have all the symptoms. Well, let me back up and just explain what celiac disease, celiac disease, true genetic celiac disease. You are born with these genes, the inability to break down that and metabolize gliadin.   That's one of those gluten forming proteins, which the whole wheat family has that. So, if you can't break it down, it's going to cause digestive issues, abdominal cramping. It's going to eventually as those that protein gets dumped into your large intestine, your bowel, it's going to lay down the villi.   You're going to have leaky gut. You're going to have all these issues. That is true genetic celiac disease, but it affects less than 1% of Americans have those genes and have it turned on for true genetic celiac disease.   So, what is being diagnosed today? Well, everybody eating the commercially processed high gluten packed or you know bread, they're developing the same symptoms, digestive issues, abdominal cramping, laying down the villi. So, they're being diagnosed with celiac disease when it a lot of times is not true genetic celiac disease and I'm not professing to be a medical professional.   I'm not giving anybody medical advice, but here's the good news that I do want to say to you. Non-genetic celiac disease is totally reversible. And the good news is people are finding some that have been diagnosed with celiac going gluten-free been gluten-free for 20 years.   They're finding they can eat the freshly milled flour because it has the right ratio and the good fiber and the good nutrients to heal their gut, cleanse their gut, and get their bowels moving, cleans out. So, bring that villi back to life and they're thriving. They're not just tolerating the bread.   They're thriving and finding reversal of many, many, many health issues. And another big issue too is people don't understand that for the most part digestion begins in your mouth, carbohydrate digestion. You chew your food, your saliva mixes with your food and there's an enzyme carbohydrate digesting enzyme called amylase.   Once you swallow that down in your stomach, your stomach is where protein digestion takes place. It must have an acid environment for those protein digestive enzymes to work. God knew that we're fearfully and wonderfully made.   He created cells in our stomach to produce acid brings the pH. If y'all know what pH is down to one very, very acidic could eat a hole in your stomach. But he also created these cells that produce mucus that lines our stomach and protects it from that high acid.   So, that's where protein digestion needs to take place. Here's the problem. What is one of the most commonly prescribed drugs in America? Prilosec, Nexium.   These are antacids. They're prescribing it for something called acid reflux, which is only compounding the problem. So, these antacids are doing exactly what the name of them describes.   They're alkalizing your stomach acid. So, what's that going to do to protein digestion? It's going to compromise it.   Huh? So, yeah, and the real cause of acid reflux is not too much stomach acid. It is actually too low stomach acid.   Our body's not getting the nutrients that needs to produce that stomach acid. Now, it's acid enough that when it comes back up in our esophagus it burns, but there's a little flap that God created right there at our stomach and our esophagus called the epiglottis. Do you know what's and it's supposed to close so that when that stomachs churning and doing its digestion, it doesn't back that acid doesn't back up into your esophagus, but it closes.   It's stimulated to close by the high acid in your stomach. Do you see what's happening here? So, we're being prescribed an antacid which now we don't necessarily get the burn, but there's all kinds of side effects.   We've compromised protein digestion, which what did we say gluten is protein. Also, do you know the technical term for an allergy a food allergy not a sensitivity or an intolerance the technical term for a food allergy is an adverse reaction to a protein component of your food. I have never seen so many food allergies as we see today.   It's very interesting. Some people are diagnosed with a gluten sensitivity. Well, of course, I think everybody is sensitive to the bread and the store.   Some people can tolerate a little bit better than others, but I know when I occasionally, you know, we go out to a party or an event and we usually avoid bread, but sometimes it's on everything. You know, I know I wake up the next morning and I'm like, I don't feel good. I have a stomachache.   So, I think everybody is sensitive to the bread in the store, but we have now hundreds of testimonies of people who thought they had to be gluten-free or say I have, you know, I haven't eaten bread in 20 years because made me sick. It did this it did that and they are finding they can eat the freshly milled flour because even wheat because it's the right proportions all the nutrients, you know, one of the amino acids that's found abundantly and wheat is glutamine Google it and you'll see a lot of health professionals will actually give you glutamine supplements to heal your gut and it's and it's in the bread. So, then part of the other problem that I see then when people think they're gluten-sensitive or have to be gluten-free now mind you if you truly are genetic celiac, you probably will not be able to eat wheat and I'm saying probably now because I'm learning some things that we can turn those genes off.   I don't know but if you truly are genetic celiac, but that is going to be a diagnosis that probably came when you were young you were going to always have had symptoms of these if you are now 20 or 30 and all of a sudden having these issues and you've been eating wheat all your life chances are you're not true genetic celiac. So, that's something you need to look at but people are finding they can eat the flour. They can eat the wheat and part of a real concern of mine is when you go gluten-free if you don't really need to I've been doing some studying as a food microbiologist gut microbiome has been a big topic.   I've shared I've taught way before it was trendy on, you know probiotics and all of that and fermented foods. I've been teaching it since 1992 but what happens that they're finding on these gluten-free diets. It's actually diminishing your good gut microbiome and encouraging the growth of more pathogenic making you more susceptible to C. diff, E. coli and other sickness causing organisms.   Then you're going to have those organisms are critical for breaking down food that gets dumped into the large intestine and encouraging digestion and enzymes that they create and all kinds of B vitamins and I could go on and on so that is being compromised the next thing, you know, you have allergies to eggs allergies to milk these very restrictive diets change that gut microbiome and they are causing a lot of gut health issues and allergy issues. I've talked to two people in the last few months one lady told to go gluten-free been gluten-free for years. She with tears in her eyes couple of weeks ago came down from Ohio hugged me in was came to our store just wanted to come to our store.   I happen to be here that day. She hugged me tears in her eyes and said I was down to eight foods that I could eat another lady in one of my classes came up and said I was down to seven foods that I could eat, you know, so It puts you on a treadmill that I don't think you want to be on when you start very restrictive diets. It's and not just gluten-free, but even you know, the carnivore and the keto and the paleo the heavy meat diets you need whole grains to break the fats down and cholesterol that those foods are providing and I'm a meat eater.   I mean, that's fine, but to exclude the most nutrient-dense food group God has given us in my mind is very dangerous. Let's see if we can get healing and reverse that I have a podcast and I do it's the bread stories now and I one of my favorites and I recommend it more often than any other is episode 66 sit with Sarah Valentine if anybody that I hear of that say they have to be gluten-free or their celiac, I would say she fit the bill for what surely seemed like a true genetic celiac. She was diagnosed in I think she was around 15 or I don't remember her age.   She was in high school. I think but she had always had trouble even as a little one and she was diagnosed with celiac and she said at the end of the podcast, she goes either God supernatural healed me or it was a misdiagnosis, but she had been gluten-free for 15 years. I believe it was and she told me she said and I she had a dairy allergy.   She couldn't eat dairy and she said, you know dairy I cheated on a little bit because it would just cause me a little discomfort. She goes I never cheated on gluten. Well, her brother and her mother heard about me and they Sarah was off at college and they got a mill and started milling because her brother's children had some health issues.   I think they have warts and my work stories are great. But anyway, bought a mill. She came home from school and they said Sari.   We want you to try this. You nope. Nope.   Nope. I'm I can't finally they talked her into trying a little bit should she ate it no issues at all and she told me on that podcast. She said I pooped the best I've ever pooped.   I have pooped in a long time the next morning. I slept the best. I had no headaches had no adverse reaction and she's become if any anyone My poster child for you know, reversing what appears to be celiac disease and being able to thrive on real bread and freshly milled wheat with the right balance of those protein starches nutrients fiber enzymes vitamin E all the things that bring healing and improve digestion get the bowels cleaned out and the gut healed.   So, yeah, it's something that I think excites me the most and I call it food freedom because what I'm seeing is people are in bondage and you know, when you can't eat this and you can't eat that and I understand there's some I have a granddaughter that has a dairy a true dairy allergy and I get it and those are real and you don't want to you know diminish those but we are seeing so many people that the bread in the store totally disrupts their system and causes all kinds of issues were seeing them not only like I said tolerate bread made from freshly milled flour, but bring healing bring healing and I that is so much our Lord that God knows what he's doing in his intentional design. He is all about healing and freedom versus of setting the captives free.   Laura Dugger: (1:01:38 - 1:01:40) Oh gosh, that was a big one. Yeah.   Sue Becker: (1:01:40 - 1:02:10) Yeah, but it also just one real practical thing as we're talking about gluten and fermentation with sourdough. This is a two-parter because if you feed it with white flour or add that I'm assuming that diminishes effects and if you feed it with fresh milled flour and then add that to bake it in bread, is that like double the benefits because you've got the fermentation and the grain or how does that work?   Sue Becker: (1:02:10 - 1:07:07) You know, I can't find any real definitive information, but let's back up and let's talk about sourdough with white flour there for a while when we were still traveling back in the probably early 2000s a lot of teaching coming out going even celiacs can eat, you know sourdough bread and they were making it with white flour and all of this. Is it better than the stuff you're buying in the store? Maybe but white flour is white flour and it's still process is still been stripped of all the vitamins the minerals and the fiber.   So, in my viewpoint, it is no better for you. If you're making it's kind of a waste of time if you're making sourdough bread with white flour. Now, if you start milling your own flour and making your sourdough with that, that's a whole other realm.   And like I said, I've done lots of studies most what I find when I read is that when we went to commercial yeast, we gave up flavor. So, I get that and that the bread is kind of flavorless now. So, I get that a little bit but as Americans and especially children, we like our fluffy bread, don't we?   Yeah, so, kids, you know, don't fret if you're making bread with commercial yeast. That's the way I make most of my bread. But as a microbiologist and knowing that when those lactic acid organisms feed on sugars, they produce B vitamins.   That's like yogurt. Why yogurt has B vitamins and maybe your milk, you know, just uncultured milk doesn't. So, I know that that increases the availability of those nutrients.   So, I think there is definitely some nutritional advantages that you take it to a whole new level. But what I say that commercial yeasted bread is not healthy and you can't do that that you only need to be doing sourdough, you know, I learned to make sourdough from white flour when I was first married long before milling came into our family by the time I had my children I had vacated that and then when I started milling I used commercial yeast and have for most of my years and we saw tremendous health benefits. So, I don't diminish one over the other but I certainly recognize that yeah, you might have some better nutrient bioavailability. I don't buy into the that you have to do the long fermentations to prevent the anti-nutrients like phytic acid from keeping you from absorbing minerals because I've had mineral checks and we've seen people testify that they had to have blood transfusions regularly because they were anemic all their life.   They start milling making their bread with commercial yeast, you know, and they're no longer anemic and we've seen countless people that and the same with me. I'm never low in my minerals. So, I don't buy into that.   But I say, you know, hey if you feel like you can digest sourdough bread better than commercial yeast leavened bread. I'm not going to argue with you go for it do it. But I also don't want to put a heavy burden on especially young moms that are like it's going to take me three days to make bread, you know, or it's you know, no, it doesn't have to so that's kind of my stance on it.   Do what works for your family sourdough is a rhythm. So, you got to kind of get into it about the time I get into it. We take a trip.   I go speak somewhere. I'm gone for four days and I'm like, okay, where am I with this? So, you know, that's just kind of my viewpoint and what I want to encourage people do what works for you what you want what your family likes.   I love I've got sourdough bread rising right now. There's times when I just like I just want you know, that chewy that nice flavorful bread and then there's other times where I want a soft loaf of bread for a good Southern tomato sandwich or my kids like peanut butter sandwiches, you know, so do what works do for your family do what your family is going to eat and love and you know, my husband has a philosophy if it doesn't taste good. It's not good for you.   So, if your family, your children, especially don't like the texture and flavor of sourdough some people do but if especially if your kids are used to the bread from the store, that's going to be a hard transition for them. And if they're not going to eat it and balk at it, then it's not going to bring them the health benefits that you're trying to do for your family. So, make what's cul

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 1923: Leo Babauta shares how breaking free from soul-crushing jobs and unemployment starts with a bold move: creating your own dream job. Through personal stories and practical examples, he shows that passion, persistence, and minimal resources, not money, are the real foundations of building a fulfilling career from scratch. Read along with the original article(s) here: https://zenhabits.net/job/ Quotes to ponder: "Create your own dream job. Don't wait for someone to hand it to you." "If you have no answers, it's time to start finding things to be passionate about." "You learn by doing and making mistakes, not by analyzing every possible outcome and factor." Episode references: Google Adsense: https://www.google.com/adsense/start Google Analytics: https://analytics.google.com Blogger: https://www.blogger.com

Two Old Bloggers: Vikings Lay it All on the Line for Final Game, Justin Jefferson's Milestone, and Flores' Future — In this episode of Two Old Bloggers, hosts Dave and Darren provide a comprehensive breakdown of the Minnesota Vikings' final game of the 2025 season. With significant implications for the team's future, this contest could determine whether defensive coordinator Brian Flores stays with the team or a successor is needed. They discuss key player milestones like Justin Jefferson's pursuit of a thousand-yard season and the critical importance of JJ McCarthy's performance to silence doubters. The episode also dives into the potential candidates to replace Flores if he leaves, including in-house options and notable names from other NFL teams and college programs. Special guest Drew contributes insights about what to expect in the Vikings' game against their arch-rival, the Green Bay Packers, who will be fielding mostly second-string players. The hosts stress the importance of finishing the season on a high note to boost team morale and fan satisfaction. 00:00 Introduction and Season Overview 02:48 Brian Flores' Future with the Vikings 07:49 Potential Replacements for Brian Flores 26:06 Kevin Williams: Hall of Fame Finalist 31:51 Emerging Young Talent on the Vikings Defense 38:54 Quarterback Controversy and Future Prospects 49:01 Theme Three with Drew Bunting 49:31 Early Season Reflections and McCarthy's Role 50:17 Potential Defensive Coordinator Candidates 50:54 Safety Concerns and Draft Prospects 52:06 Evaluating Sam Darnold and the Niners' Performance 53:29 Vikings' Playoff Hopes and Key Players 54:29 Historical Matchups and Game Strategies 58:05 Justin Jefferson's Milestone and Team Morale 01:11:00 Injury Reports and Game Predictions 01:14:50 Final Thoughts and Farewell Fan With Us! We have your Minnesota Vikings talk amongst the Two Old Bloggers, Darren @KickassblogVike, and Dave @Luft_Krigare along with our numbers guy, Drew Bunting. Join the conversation! Fan with us at Vikings 1st & SKOL @Vikings1stSKOL and with our podcast partner Fans First Sports Network @FansFirstSN. _______________________________________________________ ⭐️ Subscribe to us here! - https://www.youtube.com/@vikings1stskol92 ⭐️ Our X can be found at @Vikings1stSKOL ⭐️ Our Discord at https://discord.com/invite/493z6mQXcN ⭐️ At Fans First Sports Network - https://www.ffsn.app/teams/minnesota-vikings/ ⭐️ Watch the live show here: https://youtu.be/GaUChcHpJq8 Learn more about your ad choices. Visit megaphone.fm/adchoices

Today is January 1st, 2026. You woke up with that feeling. That mixture of hope and determination that only exists on this day. That fragile belief that this year will be different. That this is finally the year your blog takes off, your email list grows, your digital product launches, your income becomes real.I want to honor that feeling. That spark of "this is my year" energy is beautiful. It's the part of you that refuses to give up on your blogging dreams.But I also need to tell you something that might be hard to hear on a day when everything feels possible. Something that could save you from reliving this exact moment next January, making these exact same resolutions, feeling this exact same hope that fades by February.The way you've been approaching your blog isn't going to magically work just because the calendar changed.This episode walks through two versions of 2026. Two possible futures for your blogging business, both starting from this exact moment. One where you do what you've always done and end up exactly where you've always ended up. And one where you make a fundamentally different choice, where you stop trying to build alone, and where December 2026 looks nothing like any December before it.This is the episode I wish someone had made me listen to years ago.In this episode:Why New Year's blogging resolutions fail by February (and it's not a willpower problem)The structural problem with relying on motivation to grow your blog and email listTwo versions of 2026: where you'll be if nothing changes vs. where you could be with supportWhat I've observed in 8 years of coaching bloggers through January goal-settingWhy the bloggers who succeed aren't more disciplined, they're more supportedA month-by-month vision of what building your blog with partnership actually looks likeWhat happens when you stop trying to figure out content strategy, email marketing, and digital product creation aloneSpeaking directly to the part of you that's scared to invest in your blogging business againHere's the truth about bloggers who break through:They're not the most talented. They're not the most disciplined. They're not the ones with the most time or the fewest obstacles.They're the ones who got support. Every. Single. Time.The bloggers who stay stuck are the ones who keep trying to do it themselves. Who buy blogging courses but implement alone. Who set content calendar goals but have no one to hold them accountable. Who resolve to be more consistent with their blog posts, email newsletters, and social media, as if willpower alone has ever been enough.Make 2026 the year you stop doing it alone.Blog Execution Manager Plus is your hands-on blogging partner for the entire year. Not a course to consume by yourself. Not coaching where you get advice and figure out implementation alone. Actual partnership.What you get when you join this month:→ Onboarding call to map your blog, niche, audience, and goals → Custom roadmap built specifically for your blogging business → Lead magnet created to grow your email list → Welcome email sequence written and loaded → Content strategy mapped for consistent blog traffic → Sales page copy for your digital product or offer → Launch emails written to sell your course, ebook, or service → Project management handled so you always know what to focus on → Up to 16 hours per month of done-for-you work on your blog$500/month at beta pricing. This rate increases once beta fills. Join now and lock it in for as long as you stay.Three-month minimum because real blog growth takes time, and I'm not interested in being another abandoned attempt on your list. I'm interested in being the thing that finally works.This is your last January feeling this way.Not...

2025 war ein Ausnahmejahr. Die Welt taumelte zwischen technologischem Fortschritt und geopolitischer Unsicherheit, zwischen KI-Euphorie und wachsendem Zweifel. Während im Monatsrhythmus neue Large-Language-Modelle (LLM) vorgestellt wurden, verdichtete sich zugleich das Gefühl, dass wir als Gesellschaft kaum noch hinterherkommen. Weder mit Denken noch mit Regulieren.Jetzt steht 2026 vor der Tür. Ein Jahr, das viele Antworten liefern muss: Wird KI zum Wirtschaftsmotor oder zur Luftnummer? Was passiert mit dem deutschen Industriemodell? Und kann Europa im globalen Tech-Wettbewerb überhaupt noch mitreden?Sascha Pallenberg hat keine Lust mehr auf Hype. Der Tech-Experte, Ex-Daimler-Manager und langjährige Blogger lebt mittlerweile im südlich gelegenen Taichung in Taiwan "Etwas ländlicher, zwei Millionen Einwohner, größtes Kohlekraftwerk der Welt", wie er trocken bemerkt. Von dort aus beobachtet er, wie sich Deutschland und Europa durch ein Jahr voller technologischer Umbrüche, geopolitischer Spannungen und industriepolitischer Fehlentscheidungen manövriert haben.Sein Fazit: Wir stehen vor einem fundamentalen Wandel, aber feiern noch immer die falschen Dinge."Zwei Wochen nach dem Release von ChatGPT 5.02 rief die Welt: Das ist jetzt das beste KI-Modell der Welt! Drei Wochen vorher rief sie das über Gemini 3 von Google. Und nächstes Jahr geht das wieder so los", sagt Pallenberg. Für ihn ist Künstliche Intelligenz längst keine disruptive Sensation mehr, sondern eine technologische Normalität mit massiven Nebenwirkungen. "Wir müssen uns das einfach mal abgewöhnen. Das ist nichts mehr weltbewegend Neues.""Warum bauen die so verdammt gut Autos?"Deutlich fällt seine Kritik an der deutschen Autoindustrie aus. Seiner Meinung nach hat sie die digitale Transformation verschlafen. Während man in Wolfsburg und Stuttgart die Modelle von gestern verteidigt, nehmen chinesische Hersteller wie BYD mit Tempo und Tech-Offensive Europa ins Visier. "Wir hätten uns schon damals fragen müssen: Warum bauen die so verdammt gute Autos?"Dass BYD bis 2030 ein Händlernetz auf Audi-Niveau in Deutschland aufbauen will, sei kein Zufall, sagt Pallenberg. Es ist eine Kampfansage. Der frühere Daimler-Manager glaubt, dass es nicht nur um Technologie geht, sondern auch um Denkweisen: Während in Europa immer noch vom Lenkrad aus gedacht wird, verstehen chinesische Hersteller das Auto längst als Teil eines vernetzten Ökosystems. Das Smartphone auf Rädern ist dort Realität. Und Deutschland? "Hier reden wir immer noch über Radioempfang".Auch in der geopolitischen Großwetterlage sieht er Europa an einem Scheideweg. Die EU dürfe sich nicht erpressbar machen, wenn es um ihre Digitalgesetze wie den DMA oder DSA geht. "Das Regelwerk der EU ist das stabilste, was wir weltweit haben. Das ist aus gutem Grund so".Dass die USA Strafzölle als Druckmittel einsetzen, um Lockerungen zu erreichen, hält er für brandgefährlich. Sein Ausblick? Ernüchternd, aber klar: "2026 wird heftig für unsere Gesellschaften, für unsere Industrien und für unseren Arbeitsmarkt."Und trotz aller Tech-Begeisterung bleibt ihm ein Wunsch für die nächsten Jahre: Er wolle keine KI, die sich seine Texte schnappt, sondern eine, "die meine Küche aufräumt".Sie haben Fragen für Frauke Holzmeier und Andreas Laukat? Dann schreiben Sie eine E-Mail an sotechtdeutschland@ntv.deUnsere allgemeinen Datenschutzrichtlinien finden Sie unter https://art19.com/privacy. Die Datenschutzrichtlinien für Kalifornien sind unter https://art19.com/privacy#do-not-sell-my-info abrufbar.

Bruce Curlock joins the show to talk Oilers prospects with Bob. Learn more about your ad choices. Visit megaphone.fm/adchoices

Vikings' Christmas Miracle: Defense Mastery and Flores' Future — In this episode of Two Old Bloggers, hosts Dave and Darren dive deep into the Minnesota Vikings' thrilling Christmas Day victory over the Detroit Lions, recounting the highlights including the defense generating six turnovers and Harrison Smith's standout performance. They also discuss undrafted rookie QB Max Brosmer's challenging starts, the Vikings' lack of Pro Bowl selections, and whether to retain Jalen Nailor. The highlight of the show is a detailed debate on the importance of resigning defensive coordinator Brian Flores to ensure the Vikings' continued defensive dominance. Plus, personal anecdotes and humorous tangents from the hosts make this a must-listen for any Vikings fan. 00:00 Welcome and Introduction 00:13 Vikings' Christmas Day Victory Highlights 01:13 Game Analysis and Key Players 08:36 Harrison Smith's Impact 16:45 Eric Wilson's Performance 20:44 Defensive Strategies and Key Plays 28:33 Special Teams and Offensive Highlights 36:03 Season Reflections and Future Prospects 38:25 Vikings' Struggles and Defensive Woes 39:23 Secondary Needs and Defensive Improvements 39:51 Quarterback Pressure and Defensive Success 40:24 Vikings' Four-Game Winning Streak 43:41 Brian Flores' Impact on the Vikings 46:34 Max Brosmer's Journey and Performance 56:59 Pro Bowl Snubs and Voting Issues 01:10:17 Jalen Nailor's Future with the Vikings 01:18:47 Vikings' Player Contracts and Team Dynamics 01:20:32 Brian Flores: The Key to Vikings' Success 01:22:12 Flores' Defensive Mastery and Impact 01:30:05 The Future of Brian Flores with the Vikings 01:52:10 Final Thoughts and Show Wrap-Up Fan With Us! We have your Minnesota Vikings talk amongst the Two Old Bloggers, Darren @KickassblogVike, and Dave @Luft_Krigare along with our numbers guy, Drew Bunting. Join the conversation! Fan with us at Vikings 1st & SKOL @Vikings1stSKOL and with our podcast partner Fans First Sports Network @FansFirstSN. _______________________________________________________ ⭐️ Subscribe to us here! - https://www.youtube.com/@vikings1stskol92 ⭐️ Our X can be found at @Vikings1stSKOL ⭐️ Our Discord at https://discord.com/invite/493z6mQXcN ⭐️ At Fans First Sports Network - https://www.ffsn.app/teams/minnesota-vikings/ ⭐️ Watch the live show here: https://youtu.be/_E1sOsp8kw8 Learn more about your ad choices. Visit megaphone.fm/adchoices

§LIT - Bewusst Publizieren 13KI 2 Was gibts Neues? - §LIT 13Uwe Kullnick spricht mit der Anwältin Nadja Kobler-Ringler  und dem Informatiker Prof. Dr. Arno Bücken(Hördauer ca. 75 Minuten)Prof. Dr. Arno Bücken: als fachliche Schwerpunkte seiner Professur nennt Prof. Bücken Datenanalyse, Vernetzung von Assets und Visualisierung von Daten. Der 48-Jährige wird in der Lehre die Module Angewandte Informatik, Hardwarenahe Programmierung, Objektorientierte Programmierung, Industrial Internet of Things, Big Data, vernetzte Produktionssysteme und intelligente Anwendungen sowie Mensch-Maschine-Schnittstelle in den Studiengängen Chemieingenieurwesen, Chemtronik und Umwelttechnologie übernehmen.Prof. Bücken studierte Informatik an der Rheinischen Friedrich-Wilhelms-Universität Bonn und absolvierte einen Gastaufenthalt an der Carnegie-Mellon-University in Pittsburgh, Pennsylvania. An der Rheinisch-Westfälischen Technischen Hochschule Aachen promovierte er zum Doktor der Ingenieurwissenschaften im Fachgebiet Elektrotechnik.Als Autor, Selfpublisher, Blogger, Influencer oder Verleger ist es wichtig, sich mit rechtlichen Aspekten auseinanderzusetzen, um mögliche Probleme zu vermeiden. Mit etwas Wissen und Vorsicht kann man diesen Herausforderungen erfolgreich begegnen.In diesem Blog werde ich mit Dr. Nadja Kobler-Ringler, einer selbständigen Anwältin, Autorin sowie Lektorin, über die rechtlichen Probleme sprechen, denen man begegnen kann, und wie man ihnen vorbeugen oder mit ihnen umgehen kann, falls sie bereits aufgetreten sind. In diesem Sinn werden wir regelmäßig Probleme diskutieren und nach Lösungen suchen.Ihr könnt uns auch Themen vorschlagen, die euch interessieren und über die ich mit Nadja sprechen kann. Wir sind auch daran interessiert, von Euren Erfahrungen zu hören und sie in unseren Sendungen zu diskutieren.Hier sind einige der Themen, über die wir demnächst sprechen möchten:Ist es ok, ein Buch mit Hilfe von Künstlicher Intelligenz zu schreiben?Kann ich jeden Verlagsvertrag bedenkenlos unterschreiben?Was ist, wenn das Lektorat mein Werk total „zerstört“? Das Cover „nix is“ und der Satz auch zu wünschen übrig lässt?Rechtliche Aspekte von Self-Publishing , Verlags-Publishing und MischformenEin Buch ist ein Spiegelbild der Realität. Darf es das sein? Was gilt es zu beachten?Wie mache ich eigentlich rechtlich gute Werbung für meine Veröffentlichung?Wie sieht es mit Lesungshonoraren aus und welche Rechnungsmerkmale muss man beachten?Schreibwettbewerbe – sind die nur ein Traum oder kann man wirklich erfolgreich sein?Wie gestaltet man seinen eigenen Web-Auftritt, vor allem: was muss ins Impressum und in die Datenschutzerklärung?Was tun bei negativen Rezensionen oder gar Abmahnungen?Coaching und Weiterbildung – worauf sollte ich achten?Manchmal endet jedoch alles im Streit und man möchte den Rückzug aus einem Vertrag antreten. Da ist es wichtig zu wissen, wie man am besten vorgeht.An wen wendet man sich bei einer Abmahnung und wie reagiert man darauf? ACHTUNG: Diese Sendung ersetzt keine persönliche Rechtsberatung!VertragsbeendigungenDr. Nadja Kobler-Ringler lebt mit Ehemann, Sohn, Büchern, Texten und tausenden noch ungeschriebenen Wörtern im Bonner Umland. 2024 feiert sie das zwanzigjährige Bestehen ihrer Rechtsanwaltskanzlei, zu der seit rund fünfzehn Jahren auch ein breitgefächertes Lektoratsangebot gehört.Dr. rer. nat. Uwe Kullnick, ist Neurophysiologe und seit 2012 als freier Schriftsteller und Journalist tätig. Zwischen 2014 und 2019 war er Vorsitzender beim Freien Deutschen Autorenverband Bayern (FDA). Außerdem war er von 2015 bis 2017 Präsident des FDA-Bundesverbandes. Er ist Autor und Herausgeber zahlreicher Bücher. Seit 2015 leitet er das Literatur (Podcast) Radio Hörbahn (früher Literatur Radio Bayern). Er lebt seit 2000 in München.Du würdest gern die bisherigen Folgen hören, dann schau doch mal hierhin.Redaktion und Realisation Uwe Kullnick

Criminal Behaviorology Episode # 66Note: To purchase a CE (1.0) for this episode, BCBA & BCBA-Ds, write to: criminalbehaviorology@gmail.com Title:  Behavior Analytic Supervision is a Process - Part IIThe entire presentation can be found on our YouTube channel: @criminalbehaviorology -  https://youtu.be/rf_c0K26lc4The views of our guests do not necessarily reflect those of Criminal Behaviorology, nor our sponsors. Donate to Criminal Behaviorology Patreon:https://www.patreon.com/cw/u81930699All four authors of an upcoming book on supervision join the podcast for this overview of supervision. This extraordinary panel focused on behavior analytic supervision, featuring a discussion between Michael, Valeria, Lynn, and Joe about the challenges and best practices in supervising behavior analysts. This is a follow up to our discussion with Joe and Michael from the last episode.Highlights:The participants explored the importance of competency-based models, ethical considerations, and the need for ongoing supervision beyond initial skill acquisition. The high rate of behavior analysts leaving the field due to lack of proper support and supervision, emphasizing the need for structured training programs. The evolution of supervision practices, including the use of remote supervision and simulation models, while acknowledging the limitations of distance supervision. While supervision training is now being formally recognized by the BACB, more needs to be done to ensure effective supervision practices across the field.Keep an eye upon for an upcoming book on behavior analytic supervision by Joseph Cautilli, Lynn Connor, and Michael Weinberg.Previous episode with Joe Cautilli and Michael Weinberg on the Criminal Behaviorology Podcast:- Behavior Analytic Supervision is a Process Part Ihttps://spotifycreators-web.app.link/e/cxmQgpystZb- Two MORE Speakers on Behavior Analysis (2-28-2021):https://open.spotify.com/episode/23B8qWJxAv6qB0cgQpZHD0?si=jQHbaN6ORymLs_q5L2MoqQ- Behaviorism Applied Everywhere (8-28-2020):https://open.spotify.com/episode/7eJ4V7JrayKWlh88ksLB8K?si=xw1KVcwdQ6yUFjXP3VHD_wLook up CrimBehav on Facebook: facebook.com/CrimBehav.Criminal Behaviorology on Blogger. CB Podcast Sites:https://podcasters.spotify.com/pod/dashboard/episodeshttps://itunes.apple.com/us/podcast/criminal-behaviorology/id1441879795?mt=2&uo=4  https://www.google.com/podcasts?feed=aHR0cHM6Ly9hbmNob3IuZm0vcy83MzY4OWFjL3BvZGNhc3QvcnNz https://open.spotify.com/show/5VM7Sjv762u7nb91YWGczZ  https://www.breaker.audio/criminal-behaviorology  https://overcast.fm/itunes1441879795/criminal-behaviorology  https://pca.st/Q38w  https://radiopublic.com/criminal-behaviorology-GEv2AZ  https://www.stitcher.com/podcast/anchor-podcasts/criminal-behaviorologyOn YouTube:https://www.youtube.com/channel/UCKSVoZOBwCG28xMnuPq_GtwOn Rumble:https://rumble.com/c/c-1826027On Locals Social Media:https://criminalbehaviorology.locals.com/?showPosts=1https://criminalbehaviorology.locals.comOn Twitter:https://twitter.com/CrimBehavOn Patreon:https://www.patreon.com/user?u=81930699Amazon:https://music.amazon.com/podcasts/a3604516-0645-4341-a792-75d10754556d/criminal-behaviorologyPlease write a review on any of our podcast sites listed above. Questions, comments, and requests for transcripts to:  criminalbehaviorology@gmail.comThank you for listening.

Each week we bring you the news that made headlines, but this Friday we're taking a look back at the year's biggest stories.Our journalist panel today: Clark Corbin with the Idaho Capital Sun James Dawson with Boise State Public Radio News Kevin Richert, Senior Reporter and Blogger with Idaho Education News

You've taken the blogging courses. You've saved the blog posts. You've filled notebooks with strategies you swore you'd implement "this weekend." And yet here you are, another year passing, your blog looking exactly the same as it did twelve months ago.This episode is the one nobody else will tell you. The uncomfortable truth about why intelligence, curiosity, and a love for learning might actually be the things keeping you stuck. Why the Knowledge-Execution Gap is swallowing your dreams whole. And why doing it alone is the most expensive decision you'll ever make.I'm sharing the story I've never fully told before: 34 browser tabs, 11:47 PM, and the moment I realized I'd been hiding behind "preparation" for two years while my blog collected dust and my confidence slowly eroded.If you've ever felt like you know exactly what to do but somehow can't make yourself do it, this one's going to hit different.In this episode:The real reason smart, ambitious women stay stuck (and it's not what you think)Why consuming more content is actually pushing you further from clarityThe question I asked myself that changed everythingWhat finally closed my execution gap after years of spinningThe brand new offer I built for women who are done doing this aloneReady to stop doing this alone?Learn more about Blog Execution Manager Plus: www.bossladybloggers.com/blog-execution-manager

Zach is joined by pod pal Rob Stroude ( Ballyhoo Correspondent & Blogger, ‘My Year With Micky') to witness the Greatest Trial in Holiday History as they dive deep into the 1947 George Seaton Masterpiece, MIRACLE ON 34th STREET! Follow this intriguing case with fervency as the duo sift through the origins of the story, unpack the ambitious and audacious production stories, marvel at the delicate genre balance the film performs, gush about Edmund Gwenn, and finally settle upon the many ways Miracle on 34th Street has stood the test of time as a Christmas movie and as just an all around good movie period. Be sure to follow Rob's adventure covering all the Mickey Mouse theatrical shorts with his brand new Substack, ‘My Year With Mickey' : https://myyearwithmickey.substack.com/p/my-year-with-mickey

Schaut auch unbedingt mal live bei uns vorbei. Immer Dienstags und Donnerstags auf www.twitch.tv/mplprn. Achtung in diesem Podcast können andere Youtuber, Blogger, Podcaster, Verlage oder Brettspieler zu Schaden kommen. Wir meinen es aber mit Niemandem wirklich böse. Wünsche, Kritik und Beleidigungen sind immer gerne gesehen ;) Viel Spaß mit dieser Folge, wir wünschen gute Unterhaltung. Eure Meeple Porn Gang

Vikings Playoff Push & Injury Updates: Analyzing Key Players and Matchups — This episode of Two Old Bloggers with Darren, Drew and Dave dives deep into the Minnesota Vikings' current state, focusing on recent performances, injuries, and strategic shifts. Riding the momentum of back-to-back wins, hosts analyze pivotal player injuries, including the season-ending surgeries for Jonathan Greenard and Josh Metellus and the impact of Christian Darrisaw's move to IR. The show's discussion highlights JJ McCarthy's recent improvements, the Vikings' renewed emphasis on a run-heavy offense, and their prospects in the upcoming game against the struggling New York Giants. Key points include turnovers, offensive identity, and potential future roster adjustments, all while keeping an eye on the holiday season and the hopeful continuation of the team's winning streak. 00:00 Introduction and Game Overview 00:31 Injury Updates and Player Analysis 03:39 Deep Dive: Defensive Strategies and Player Roles 22:40 Special Teams and Coaching Impact 27:08 JJ McCarthy's Performance and Future 38:15 Vikings' New Offensive Identity 39:06 Running Game Strategy 40:08 Heavy Personnel Usage 40:44 Offensive Philosophy Shift 43:29 Training and Development 49:55 Injuries and Player Management 01:00:51 Upcoming Game Analysis 01:09:42 Defensive Coach Dynamics 01:10:00 Big Win Letdown Syndrome 01:10:51 Rushing Strategy and Stats 01:14:03 Giants' Struggles and Draft Implications 01:20:53 Vikings' Offensive Identity 01:21:59 Injury Reports and Predictions 01:31:26 Final Thoughts and Trivia Fan With Us! We have your Minnesota Vikings talk amongst the Two Old Bloggers, Darren @KickassblogVike, and Dave @Luft_Krigare along with our numbers guy, Drew Bunting. Join the conversation! Fan with us at Vikings 1st & SKOL @Vikings1stSKOL and with our podcast partner Fans First Sports Network @FansFirstSN. _______________________________________________________ ⭐️ Subscribe to us here! - https://www.youtube.com/@vikings1stskol92 ⭐️ Our X can be found at @Vikings1stSKOL ⭐️ Our Discord at https://discord.com/invite/493z6mQXcN ⭐️ At Fans First Sports Network - https://www.ffsn.app/teams/minnesota-vikings/ ⭐️ Watch the live show here: https://youtu.be/TXLm6narnuM Learn more about your ad choices. Visit megaphone.fm/adchoices

Hockey Blogger Bruce Curlock joins Bob to discuss Oilers' prospects Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Nik Suresh returns to the show to discuss his first year running a bootstrapped services company. And no, he probably will not throat punch or pile drive you.Nik explains why he moved away from hourly billing to fixed pricing, why writing code is often the least profitable part of a project, and how to spot "status games" in the tech industry. We also dive into the current state of AI, why bad leadership is the real problem behind failed tech initiatives, and trade stories about MMA and boxing.We debunk the myth that starting a business has to be miserable, explore the performative nature of "hustle culture" in Silicon Valley, and break down why engineers often struggle with consulting sales.

You've built a successful food blog, you're monetized, you're seeing great traffic, and you know this business is worth investing in. But is your website reflecting the level you're operating at? This week, I'm sharing everything about our custom web design package—the full experience for established food bloggers who are ready to take their entire business to the next level. I'll walk you through what's included, who it's for, and the game-changing addition we're making for 2026. In this episode, you'll learn: Who custom web design is really for (and how it's different from our Crafted package) What makes custom different: full collaboration, custom strategy, and everything designed in mockups first The complete breakdown of what's included—from branding foundations to custom blocks What's NEW for 2026: Our strategic category audit (and why this matters SO much for SEO) Why categories are such a big deal and how we're taking this burden off your plate The key difference between "done with you" and "done for you" The full process, timeline, and what to expect when working with us If you've been wondering whether it's time to invest in a fully custom brand and website—or you're curious about the difference between semi-custom and custom—this episode is for you. Every single custom client tells us they wish they hadn't waited. If you're an established blogger ready for your website to match the authority you've already built, this could be the year to make it happen.       Related content: The Crafted Website Experience Sign up to get podcast updates sent directly to you!   Connect With Madison Instagram | Website | Show Notes Work with Grace + Vine in 2026: Design Services for Food Bloggers Our newest way to redesign your website! Learn more here.

Eric Jensen is joined by Rk to talk some Utah news and discuss the top prospects to watch in the CFP.

Third Sunday of Advent - "Who was John the Baptist and why was he so important? What does he have to say to us today and how can we learn from his example?"

This episode of the Boss Lady Bloggers Podcast is different. No frameworks. No teaching. Just a personal conversation with you before the beta closes tomorrow at midnight.If you've been listening to every episode, reading every email, thinking about joining but haven't yet, this is for you. I see you. I know you're on the fence. And I want to be honest about what's really at stake.What This Episode Is AboutThis isn't about $47. It's about the decision you're really making.The two versions of tomorrow that are available to you right now.Why the momentum you're feeling today gets quieter every day you wait.A personal message to the woman who's been burned before.What I really want for you and why I built this program.The Beta Closes Tomorrow at MidnightAfter that, founding member pricing disappears ($47 → $97)The opportunity to help shape the program disappearsThis specific version of the offer won't exist againThis Is the MomentNot tomorrow. Not later. Right now.If you've been thinking about it, it's time to decide.Resources[The Productive Blogger Method Beta, $47]

AI is changing the blogging industry faster than ever and the uncomfortable truth is that most bloggers won't survive. If you're relying on outdated strategies, it's time for a much needed reality check! In this episode, I share how you can adapt, evolve and THRIVE in the AI era or blogging.   ✧ Join The Wanderlover Coaching Group ✧ Download Your FREE 0 to $100K Game Plan ✧ Follow The Wanderlover Podcast on Instagram ✧ Join the Wanderlover Business Academy

We explore the “28° Sagittarius New Moon Searches Eternal Truth”.The 28°25' Sagittarius New Moon cosmic energies peak on 19 December at 8:43 p.m. EST (Washington DC) and 4:43 p.m. UT (Greenwich, UK). This week we synthesize with the New Moon astrology, numerology, tarot, Jyotish Nakshatra, and Sabian Symbols—a mystical imagery set serving as a unique tool for personal exploration and astrological insight.This is a very thoughtful New Moon despite most all the planets now traveling direct except for a few still traveling in apparent retrograde motion. They are expansive Jupiter, the awakener Uranus, alchemist Chiron, and inclusive disrupter Eris. However, our thoughts rotate as Mercury, now totally out of its recent retrograde path, positions square to the Lunar Nodes. Often called the bendings, our focus turns to the south node in Virgo to figure what form of its archetype we personally need to release. Because Jupiter that rules this new moon makes efforts to adjust to what values really are at the core of understanding a renewed belief system that might include all of oneself as well as in recognition of others. A tall order unless we are willing to readjust our alliances with refocused values.Joining Sue Rose Minahan from Kailua-Kona, Big Island, HI, are Justin Crockett Elzie of Port Angeles, WA, and Elizabeth (Liz) Muschett from Camano Island, WA. Speaker bios are listed below and on the Talk Cosmos website.Catch new episodes weekly through YouTube, Facebook, radio, and podcast platforms. To stay connected, subscribe to TalkCosmos.com and connect with the latest content.ELIZABETH (LIZ) MUSCHETT: Professional Astrologer, Intuitive, Numerology, Tarotist, Counselor; International Teacher & Tutor; Workshops; Lecturer; Author & Blogger. / @elizabethlizmuschett episodes. Past board member of WSAA. Sacred Healing Counselor; International Reiki Master & Teacher. Provides nurturing in-depth individual and couples consultations. https://www.ALightPath.com Email: liz@alightpath.comJUSTIN CROCKETT ELZIE: An Archetypal Jyotish Astrologer, Teacher, Spiritualist Evidential Medium, Yoga & Meditation Teacher, Buddhist, and Author. Speaking at 2026 UAC. Justin specializes in Predictive/Electional, and Karmic Astrology. He combines Western Ancient Astrology and Modern Psychological Astrology with Eastern Jyotish Astrology providing in-depth analysis of Natal charts, Synastry (couples charts), Draconic Charts, Progressions, Transits and Planetary Returns. Justin does Astrological research into arcane Astrological concepts, focusing on the mystical/occult side of Astrology. / @astrologicalyogi Email: justin.elzie@gmail.com | https://www.JustinCrockettElzie.com SUE ROSE MINAHAN: Evolutionary Astrologer & Consultant, Workshops, Lecturer, Talk Host, Writer. Vibrational Astrology student. Dwarf Planet Astrology graduate. Kepler Astrology Toastmasters (KAT); Wine Country Speakers. Associate of Fine Arts Music Degree; Certificate of Fine Arts in Jazz. Since 2018 Talk Cosmos insightful conversations awaken heart and soul consciousness. On Talk Cosmos YouTube Channel, Facebook, Radio, Podcasts. https://www.TalkCosmos.com email: info@talkcosmos.com#talkcosmos #sueminahan #elizabethlizmuschett #justincrockettelzie #uranusingemini #astrologypodcast #podcasting #sabiansymbols#alightpathmuschett #numerology #tarot #nakshatra #vedic #neptuneinaries #kknw #astrology #podcast #sueroseminahan #archetypalsymbols #jupiterincancer #saturninpisces #alightpath #astroweather #lunarcycle #moonenergy #newmoonritual #sagittariusvibes #celestial #astroinsights #zodiaclife #astrowisdom #cosmicguidance #astroguidance #empowermentjourney #newmoonmagic #newmoonintentions #archetypalsymbols #astrologicalyogi #justinelzie #wintersolstice #capricornnewmoon #sagittariusseason #retrograde #jupitersquarechiron #jupiterretrograde #saturnpisces #sagittariusnewmoon #chironretrogradeinariesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Joe Burrow to Vikings?! Deep Dive Analysis by Two Old Bloggers — In this episode of Two Old Bloggers, Dave and Darren discuss the hypothetical scenario of Joe Burrow joining the Minnesota Vikings in 2026, examining the potential trade logistics and impact on the team. They also provide an in-depth analysis of the Vikings' defense under Brian Flores and the issues related to turnovers. The show covers the upcoming game against the Dallas Cowboys with a statistical preview and strategic insights. Additionally, Drew Bunting joins for predictions and trivia questions, adding a mix of humor and detailed sports analysis. 00:00 Introduction and Episode Overview 00:09 Joe Burrow Trade Speculation 17:35 Eric Wilson's Contract and Performance 19:57 Isaiah Rogers and Defensive Adjustments 24:20 Justin Jefferson's Usage and Performance 30:53 Brian Flores and Defensive Performance 44:41 Dallas Cowboys Game Preview 50:49 Analyzing the Vikings' Strategy 51:03 Brian Flores' Impact on the Vikings 52:27 Dallas Cowboys' Offensive Strengths 53:15 Vikings' Game Plan Against Dallas 54:56 Turnovers and Defensive Strategies 55:43 Key Players and Matchups 01:01:01 Historical Insights and Fun Facts 01:02:52 Predictions and Final Thoughts 01:17:21 Engaging with the Audience 01:21:17 Closing Remarks and Sign-Off Fan With Us! We have your Minnesota Vikings talk amongst the Two Old Bloggers, Darren @KickassblogVike, and Dave @Luft_Krigare along with our numbers guy, Drew Bunting. Join the conversation! Fan with us at Vikings 1st & SKOL @Vikings1stSKOL and with our podcast partner Fans First Sports Network @FansFirstSN. _______________________________________________________ ⭐️ Subscribe to us here! - https://www.youtube.com/@vikings1stskol92 ⭐️ Our X can be found at @Vikings1stSKOL ⭐️ Our Discord at https://discord.com/invite/493z6mQXcN ⭐️ At Fans First Sports Network - https://www.ffsn.app/teams/minnesota-vikings/ ⭐️ Watch the live show here: https://youtu.be/OHp38TV8o_k Learn more about your ad choices. Visit megaphone.fm/adchoices

Bruce Curlock joins the show to talk Oilers prospects with Bob. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on the StressLess Camping RV Podcast we get to speak with one of the OGs of RV blogging and hear some of the fun stories and incredible challenges it took to do what we do today. And, he's still doing it today. But Chuck Woodbury has some great shares from his days on the road.  We also have an RV gadget we knew we wanted but we have become big fans of.  You can find this week's podcast at our home on the web or wherever you enjoy getting podcasts: https://www.stresslesscamping.com/podcast/0337 The StressLess Camping podcast is a weekly RV podcast with information, tips and tricks to help every RVer and camper enjoy some StressLess Camping

Last summer, Perez Hilton, the gossip blogger who rose to fame for his scoopy and sometimes vicious takes in the early 2000s, was served a subpoena by Blake Lively's legal team. Perez Hilton decided to resist the subpoena under the argument that he is a journalist who is entitled to protect his sources. Micah speaks with Joel Simon, the longtime former head of the Committee to Protect Journalist and founding director of the Newmark School's Journalism Protection Initiative, about who gets included under the umbrella of journalism and why expanding the legal framework of journalistic protections is so important in today's media landscape. Further reading: "The O.G. News Influencer," by Joel Simon  On the Media is supported by listeners like you. Support OTM by donating today (https://pledge.wnyc.org/support/otm). Follow our show on Instagram, Twitter and Facebook @onthemedia, and share your thoughts with us by emailing onthemedia@wnyc.org.

Aus Köln Ehrenfeld. Mit dem libertären Blogger und Shitposter Michael Werner (https://freiheitsfunken.info/autor/michael-werner). Die Stahlfeder ist zurück und wir sprechen über EU-Cringe, lebende per Capita Memes, behinderte "Owns", Lawfare gegen Top Level Matrix Agenten und Unschooling. Escape the Matrix. Finde Aethervox Ehrenfeld überall: https://linktr.ee/AethervoxEhrenfeld

You have a to-do list a mile long. Blogging and business tasks scattered across notebooks and apps and sticky notes. And every time you sit down to work on your blog and business, you feel paralyzed because everything feels equally important.In this episode of the Boss Lady Bloggers Podcast, I'm giving you the actual framework I use to decide what matters every single week when I work on my blogging business. This isn't a teaser. This is the real thing. By the end, you'll know exactly how to identify the three tasks that move your blog & business forward and how to protect them from everything competing for your attention.What You'll Learn in This EpisodeWhy your brain can only truly focus on three priorities (and what happens when you ignore this)The one question that instantly separates income-generating tasks from busy workHow to tell the difference between urgent and actually importantThe three filters for choosing your weekly prioritiesWhy leverage should determine what gets your attentionThe exact process I use every Sunday to plan my weekHow to protect your priorities from distractions and false urgencyThe Three Priority Framework QuestionsWhat three tasks would move me closest to my next income goal?What would happen if I didn't complete this task this week?Does this task create leverage that will keep paying off over time?Resources Mentioned[The Productive Blogger Method Beta, $47]Ready for the Full System?The Three Priority Framework is just the beginning. Inside The Productive Blogger Method, you get everything else you need to build an execution rhythm that actually sticks.The weekly planning process. The daily structure. The templates and dashboards. The mindset work. The persistence strategies.Beta pricing is $47 and founding members help shape what this becomes.[Join the Beta Program Now]

SHOW NOTES (Episode 412)In this episode I take a breath, lift my head from the workbench, and catch you up on everything happening inside the Soulcruzer universe. It has been a season of creating, refining, and laying foundations for the narrative alchemy community as we move through Advent and toward the turning of the year.I open with the Gnostic Caravan, my Advent series of Instagram reels and daily contemplations inspired by the Gnostic Tarot. Each day introduces a figure from the Gnostic mythology alongside a journaling question designed to help you navigate your own inner terrain. You don't need to be Gnostic to join in. You only need curiosity, a journal, and the desire to understand yourself a little more deeply.I invite listeners to share their reflections either privately by email, or inside the Narrative Alchemy Forums, which now include an Open Forum and soon a dedicated Podcast Forum where you can discuss episodes in a quieter, members-only space away from the noise of the public web.From there I talk about the Narrative Alchemy Journey email series. It's not a newsletter in the traditional sense. Each weekly transmission contains one insight, one actionable practice, and one journaling prompt. It's meant to unfold sequentially, guiding you through an accumulative journey of self-inquiry and transformation. If you've not joined yet, now is a good moment.I also give an update on the Narrative Alchemy Codex, the web-book evolving on Soulcruzer.com. The first four chapters are now live, with Chapter Five queued up to begin. The Codex is designed as a self-guided framework for inner alchemy, using symbolic transformation as a map for consciousness work.I talk about how this whole approach is shaped with the self-directed learner in mind. If you're the kind of person who prefers a handful of books and the chance to explore ideas for yourself rather than being told what to think, this ecosystem is being built for you.Next, I turn toward games as transformative tools. I've been building several solo RPG and tarot-inspired narrative experiences such as Magus Eternal, The Infamous Masquerade, and a short-form introductory journaling game. Each one blends archetypes with storytelling to help you access deeper layers of imagination and self-understanding.Alongside those, I'm designing a mini LARP/ARG that will run between now and the New Year. Think of it as a mission woven into everyday life, using the tools you already use: email, voice notes, websites, social platforms, and ordinary environments. It's part puzzle, part fictional mission, part adventure threaded through the world you're already moving through.I close with a wider reflection on digital presence and creativity. If you've abandoned your blog, dust it off. If you've never had one, consider starting. WordPress, Blogger, and even NeoCities (if you're willing to hand-code) all offer free entry points. This is a gentle call to reclaim the open web and share your ideas in your own space, not just inside walled gardens.Finally, I offer an invitation to connect. Whether through email, forums, socials, or an unexpected coffee somewhere in the world, I'm always open to conversation.

Autopsy of the 2025 Minnesota Vikings Season - What Went Wrong? — In this episode of 'Two Old Bloggers,' Dave and Darren delve into the downfall of the Minnesota Vikings' 2025 season. Starting with high aspirations, the season has nosedived into disappointment with a 4-8 record. The bloggers critique the team's struggles, specifically addressing poor quarterback play, offensive line issues, and mounting penalties. They debate the future of head coach Kevin O'Connell and GM Kwesi Adofo-Mensah, suggesting both could return despite fan discontent. The episode also touches on the potential need to trade star wide receiver Justin Jefferson if the quarterback situation doesn't improve. Additionally, the hosts preview the upcoming game against the Washington Commanders, analyze injury reports, and discuss key strategies for a hoped-for victory. Numbers guru Drew Bunting joins to add his insights and inject some humor into the discussion. 00:00 Introduction and Welcome 00:27 The Vikings' Disappointing Season 02:29 Analyzing the Quarterback Problem 02:56 Autopsy of the 2025 Season 04:42 Fan Reactions and Media Criticism 09:13 Kevin O'Connell's Future 12:24 General Manager Kwesi Adofo-Mensah's Performance 17:06 Justin Jefferson's Struggles 20:44 JJ McCarthy's Performance and Coaching Issues 30:18 Eric Wilson's Surprising Season 33:31 Adam Thielen's Release 36:27 Quarterback Play and Historical Comparisons 40:45 Game Preview and Betting Odds 47:39 Vikings' Must-Win Game Against Washington 48:13 Breaking Down Washington's Defense 49:09 Vikings' Defensive Strengths and Weaknesses 52:24 Offensive Struggles and Turnover Issues 55:56 Keys to Victory Against Washington 01:04:00 Injuries and Player Updates 01:05:12 Final Thoughts and Predictions 01:15:02 Closing Remarks and Show Wrap-Up Fan With Us! We have your Minnesota Vikings talk amongst the Two Old Bloggers, Darren @KickassblogVike, and Dave @Luft_Krigare along with our numbers guy, Drew Bunting. Join the conversation! Fan with us at Vikings 1st & SKOL @Vikings1stSKOL and with our podcast partner Fans First Sports Network @FansFirstSN. _______________________________________________________ ⭐️ Subscribe to us here! - https://www.youtube.com/@vikings1stskol92 ⭐️ Our X can be found at @Vikings1stSKOL ⭐️ Our Discord at https://discord.com/invite/493z6mQXcN ⭐️ At Fans First Sports Network - https://www.ffsn.app/teams/minnesota-vikings/ ⭐️ Watch the live show here: https://youtu.be/Lhy-el24ZAM Learn more about your ad choices. Visit megaphone.fm/adchoices

Bruce Curlock joins the show to talk Oilers prospects with Bob. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of The Jubal Show’s Dirty Little Secret, a caller reveals she’s been running a secret gossip site that has her entire small town buzzing and no one suspects it’s her. From leaked confessions to family scandals, the submissions keep getting wilder… and so do her choices about what to post. The juiciest, most outrageous confession podcast from The Jubal Show! It's the Jubal Show's Dirty Little Secret! Listeners spill their wildest, weirdest, and most scandalous secrets anonymously—no judgment, just pure entertainment. From shocking revelations to hilarious mishaps, you never know what you'll hear next! Hosted by Jubal Fresh and the team, every episode is packed with jaw-dropping confessions, witty reactions, and unexpected twists. Got a secret? Share it with us… we promise we won’t tell!➡︎ Get on The Jubal Show with your story - https://thejubalshow.com This is just a tiny piece of The Jubal Show. You can find every podcast we have, including the full show every weekday right here…➡︎ https://thejubalshow.com/podcasts The Jubal Show is everywhere, and also these places: Website ➡︎ https://thejubalshow.com Instagram ➡︎ https://instagram.com/thejubalshow X/Twitter ➡︎ https://twitter.com/thejubalshow Tiktok ➡︎ https://www.tiktok.com/@the.jubal.show Facebook ➡︎ https://facebook.com/thejubalshow YouTube ➡︎ https://www.youtube.com/@JubalFresh Support the show: https://the-jubal-show.beehiiv.com/subscribeSee omnystudio.com/listener for privacy information.

In this inspiring episode of TBCY, host Ashutosh Garg is joined by Pete Wiley, accomplished author and respected blogger from Maryland, USA. Pete shares his unique perspective on intentional living, meaningful relationships, and the "building blocks of life" that shape our journeys. Discover how self-reflection, openness, and the balance between ambition and contentment can help us design lives of purpose and meaning.Pete talks about the origins of his popular blog, "Blocks of Life", and the metaphor of life's building blocks—connections, adventures, and life's work. He provides actionable advice on navigating distractions, reinventing oneself, nurturing magic in relationships, and coping with blocks that don't fit. Whether you're seeking personal growth or trying to move from coping to creating the life you want, this episode is packed with wisdom and practical tips.Tune in for empowering insights and explore why intentional living is accessible to everyone, regardless of circumstances.

In this week's pep talk, I am sharing how we're using custom AI bots inside our programs to simplify office hours, streamline prep work, and help clients get faster, deeper results without overwhelming their schedules. In today's episode, I share:02:30 – Why office hours often feel repetitive and how AI helps students show up more prepared04:00 – The real reason we rebuilt Antisocial School using micro-topic bots05:12 – How AI now handles the “prep work” so live calls can focus on strategy and deeper coaching07:03 – What Layla the Layout Legend does and why clients get instant momentum with her09:23 – The simple system for training each bot with curriculum, FAQs, examples, and voice10:58 – How Betty the Blogger turns transcripts into SEO-friendly posts + carousel content12:30 – Why bots must be integrated into the workflow—not offered as optional extras14:41 – How Principal Paige creates a custom roadmap that eliminates overwhelm17:21 – The ripple effect: more confidence, faster progress, and higher-level questions19:32 – Your next step: identify one repetitive question and build your first bot around it 

Send us a textThe loudest voices online say will have you believing real love and commitment don't exist. We're here to prove the opposite. Newlywed Nyla joins us to share how therapy gave her the tools to self-regulate, why deep conversation beat small talk every time, and how choosing for the future—not just the moment—changed everything. From vulnerability to values, her story offers a grounded, hopeful perspective on finding and building love that will last.We talk about safety as something you can feel: patience when you're tender, kindness when you're overwhelmed, and the quiet confidence of being fully yourself without performance. Nyla gets specific about ditching her “type,” writing a values-first list, and dating with honesty across multiple connections until real commitment was clear. We unpack red flags vs. fixable friction, agreements that keep conflict from turning into punishments, and the simple discipline of never weaponizing silence. It's practical, not preachy—communication, boundaries, and mutual respect.If this resonated, follow the show, share it with a friend who needs a hopeful nudge, and leave a review with your biggest takeaway—we read every word! Click play and join the conversation!

„Künstliche Intelligenz - sie beantwortet Fragen, schreibt Texte und sortiert Informationen. Aber was bedeutet das für unser Wissen? Wird KI zum Türöffner für neue Erkenntnisse oder zum Filter, der bestimmt, was wir überhaupt noch sehen?“ Und jetzt raten Sie mal - habe den Text ich geschrieben oder die Künstliche Intelligenz? Das war tatsächlich ChatGPT Mittlerweile ist es kaum mehr zu unterscheiden, wo KI zum Einsatz kommt und welche Informationen von ihr zusammengestellt sind. Über die Hälfte der Deutschen verwendet mittlerweile ChatGPT & Co. Was heißt das für unser Wissen - wie sehr ist es durch KI beeinflusst? Und wie können wir wahre von falschen Informationen überhaupt noch unterscheiden? Welche Chancen entstehen dadurch? Das fragen wir unseren Kollegen in San Francisco Nils Dampz, den Datenjournalisten Jan Eggers, den Autor und Neuropsychologen an der Uni Magdeburg Bernhard Sabel und Andre Wolf, Autor, Blogger und Pressesprecher beim Recherchenetzwerk Mimikama. Moderator ist Ulrich Sonnenschein. Podcast-Tipp: ARD - Stadt Land Mensch - Die Deutschlandreportage KI im Kittel - Peter Wild geht neue Wege in der Krebsdiagnostik Nach Tübingen und Göttingen wird am Pathologischen Institut des Universitätsklinikums in Frankfurt am Main die dritte Pathologie der Zukunft aufgebaut. Künstliche Intelligenz spielt dabei eine Schlüsselrolle. Früher wurden die hauchdünnen Schnitte von Gewebeproben mit großem Zeitaufwand unter dem Mikroskop befundet. Mit Hilfe der KI gelingt das jetzt am Bildschirm deutlich schneller. Zehntausende Proben von Krebspatienten analysiert das Institut jährlich für sechs Krankenhäuser in der Region. Dass Prof. Peter Wild und sein Team künftig komplett digital arbeiten können, ermöglichen Gelder aus dem Krankenhauszukunftsfonds. Reporterin Petra Boberg mit einem Schulterblick. https://www.ardaudiothek.de/episode/urn:ard:episode:7830998c968e99c0/

„Künstliche Intelligenz - sie beantwortet Fragen, schreibt Texte und sortiert Informationen. Aber was bedeutet das für unser Wissen? Wird KI zum Türöffner für neue Erkenntnisse oder zum Filter, der bestimmt, was wir überhaupt noch sehen?“ Und jetzt raten Sie mal - habe den Text ich geschrieben oder die Künstliche Intelligenz? Das war tatsächlich ChatGPT Mittlerweile ist es kaum mehr zu unterscheiden, wo KI zum Einsatz kommt und welche Informationen von ihr zusammengestellt sind. Über die Hälfte der Deutschen verwendet mittlerweile ChatGPT & Co. Was heißt das für unser Wissen - wie sehr ist es durch KI beeinflusst? Und wie können wir wahre von falschen Informationen überhaupt noch unterscheiden? Welche Chancen entstehen dadurch? Das fragen wir unseren Kollegen in San Francisco Nils Dampz, den Datenjournalisten Jan Eggers, den Autor und Neuropsychologen an der Uni Magdeburg Bernhard Sabel und Andre Wolf, Autor, Blogger und Pressesprecher beim Recherchenetzwerk Mimikama. Moderator ist Ulrich Sonnenschein. Podcast-Tipp: ARD - Stadt Land Mensch - Die Deutschlandreportage KI im Kittel - Peter Wild geht neue Wege in der Krebsdiagnostik Nach Tübingen und Göttingen wird am Pathologischen Institut des Universitätsklinikums in Frankfurt am Main die dritte Pathologie der Zukunft aufgebaut. Künstliche Intelligenz spielt dabei eine Schlüsselrolle. Früher wurden die hauchdünnen Schnitte von Gewebeproben mit großem Zeitaufwand unter dem Mikroskop befundet. Mit Hilfe der KI gelingt das jetzt am Bildschirm deutlich schneller. Zehntausende Proben von Krebspatienten analysiert das Institut jährlich für sechs Krankenhäuser in der Region. Dass Prof. Peter Wild und sein Team künftig komplett digital arbeiten können, ermöglichen Gelder aus dem Krankenhauszukunftsfonds. Reporterin Petra Boberg mit einem Schulterblick. https://www.ardaudiothek.de/episode/urn:ard:episode:7830998c968e99c0/

Dave Hondel sits down with Blogger, Radio Host and Live Event Host, Andrea Della Rocca. Joining from Italy, Andrea shares insights to being a successful host and the importance of preparation for each interview. A fun chat with a very talented professional in the entertainment industry.

Vikings vs Seahawks Preview & Quarterback Conundrum Analysis—In this episode of 'Two Old Bloggers', hosts Darren and Dave with Drew dissect the Minnesota Vikings' upcoming game against the Seattle Seahawks, discussing key players like Iron Max Brosmer and Justin Jefferson. They share weather forecasts and dig into the officiating crew's penalty tendencies. The hosts also explore crucial strategies for the Vikings to succeed, such as leveraging turnovers and focusing on the run game. The episode shifts focus to broader issues plaguing the Vikings, like the quarterback woes with JJ McCarthy, potential veteran bridge quarterbacks for the future, and possible staff changes in the front office and coaching team. The discussion wraps up with a spotlight on promising defensive players like Jalen Redmond and a quick look ahead to the 2026 NFL Draft. 00:00 Introduction and Opening Remarks 01:16 Special Birthday Shoutout and Holiday Greetings 02:27 Game Day Excitement and Ted Glover's Appearance 03:38 Weather and Officials Update 05:47 Vikings vs. Seahawks: Historical Context 06:55 Seattle's Strengths and Vikings' Challenges 12:23 Keys to Victory for the Vikings 24:30 Injury Updates and Final Thoughts 33:57 Tus's Notes and Ruby's Always 34:08 Vikings' Struggles and Hopes 35:16 Mad Max and Vikings' Quarterback Woes 39:06 Potential Veteran Bridge Quarterbacks 51:39 Coaching and Front Office Accountability 01:05:47 Jalen Redmond: A Bright Spot 01:11:59 Draft Prospects and Future Hopes 01:17:52 Closing Remarks and Upcoming Game Fan With Us! We have your Minnesota Vikings talk amongst the Two Old Bloggers, Darren @KickassblogVike, and Dave @Luft_Krigare along with our numbers guy, Drew Bunting. Join the conversation! Fan with us at Vikings 1st & SKOL @Vikings1stSKOL and with our podcast partner Fans First Sports Network @FansFirstSN. _______________________________________________________ ⭐️ Subscribe to us here! - https://www.youtube.com/@vikings1stskol92 ⭐️ Our X can be found at @Vikings1stSKOL ⭐️ Our Discord at https://discord.com/invite/493z6mQXcN ⭐️ At Fans First Sports Network - https://www.ffsn.app/teams/minnesota-vikings/ ⭐️ Watch the live show here: https://youtu.be/pdc7dUnKzwY Learn more about your ad choices. Visit megaphone.fm/adchoices

Bruce Curlock joins the show to talk the Oilers top prospects with Bob. Learn more about your ad choices. Visit megaphone.fm/adchoices

Steve Sullivan joins me for a lively conversation about podcasting, tutor videos, and digital A&P teaching. We explore how he humanizes online learning, why students crave multiple approaches, and what he's learned after 23 years of teaching. From LMS-independent course design to global podcast reach, Steve shares practical strategies and inspiring stories that can help any A&P instructor evolve their teaching. 0:00:00 | Introduction 0:00:49 | This Episode 0:02:28 | Becoming Steve Sullivan 0:06:41 | Your Teaching Voice* 0:07:30 | Why Start a Podcast? 0:14:03 | Farewell to TAPP ed* 0:15:45 | Growing a Podcast & Growing Through It 0:19:56 | Authors Alert * 0:21:05 | Digital Teaching That Actually Helps 0:30:59 | When Our Tools Disappear* 0:32:48 | A&P Tools That Fit Any Textbook 0:48:36 | Collaboration Audit* 0:49:14 | What 23 Years of A&P Reveals 1:01:10 | Innovation Check * 1:01:44 | Staying Connected * Breaks ★ If you cannot see or activate the audio player, go to: theAPprofessor.org/podcast-episode-156.html ❓ Please take the anonymous survey: theAPprofessor.org/survey ☝️ Questions & Feedback: 1-833-LION-DEN (1-833-546-6336)

Send us a textA kitchen can be a sanctuary, a studio, and a launchpad. That's the heartbeat of our conversation with Diane “Mama D” Jackson, the mother, wife, and entrepreneur who turned a family-nudged cookbook idea into a fast-growing, health-forward granola brand. We dive into the creative detour that changed everything: from staging a full cookbook photoshoot to discovering that flavor experiments were the real signal. Vanilla toffee with chocolate, cookie butter that won first-class taste buds, seasonal hot cocoa with roasted marshmallows, and a sweet-and-salty pretzel remix—each batch pulled her closer to a purpose she could feel. Hungry for more? Tune in and join the conversation!

Bruce Curlock joins the show to talk the Oilers call up of Connor Clattenburg. PLEASE NOTE: We had NHL insider John Shannon on today's show. Due to technical difficulties, his segment was left out. We'll have him back on the show next week. We apologize for the inconvenience. Learn more about your ad choices. Visit megaphone.fm/adchoices

Vikings Hate Week: Breaking Down Key Matchups and Strategies for Green Bay Showdown—In this episode of 'Two Old Bloggers', Dave and Darren dive into the intense rivalry week as the Vikings take on their arch-nemesis from Wisconsin. They discuss the latest team updates, including free agent performance evaluations and injury reports, and analyze key strategies for securing a win. With a detailed breakdown of offensive and defensive matchups, the hosts emphasize the importance of JJ McCarthy's performance, the Vikings' run game, and special teams trick plays. The great Drew Bunting joins to provide historical insights and predictions, highlighting crucial statistics that could determine the game's outcome. This episode is packed with vital information for any Vikings fan gearing up for game day. 00:00 Welcome to Hate Week 00:40 Introducing the Themes 02:01 Chat and Catch-Up 04:35 Free Agent Busts Discussion 32:50 Offensive Line Struggles 38:58 Dallas Turner's Performance 42:14 Emerging Young Talent on Defense 44:42 NFL Players Association Report Card Controversy 45:43 Impact of Report Cards on Free Agency 47:11 Vikings' Competitive Advantage 48:56 Player Preferences and Work Environment 53:22 Inside the Numbers: Vikings vs. Packers 01:01:10 Key to Victory: McCarthy's Performance 01:07:42 Avoiding Self-Inflicted Mistakes 01:10:12 Vikings' Offensive Struggles 01:11:00 Key Injuries Impacting the Game 01:15:05 Red Zone Battle: Offense vs. Defense 01:16:28 Offensive Line Analysis 01:18:28 Final Thoughts and Predictions 01:24:41 Over/Under Predictions 01:29:47 Trivia and Closing Remarks Fan With Us! We have your Minnesota Vikings talk amongst the Two Old Bloggers, Darren @KickassblogVike, and Dave @Luft_Krigare along with our numbers guy, Drew Bunting. Join the conversation! Fan with us at Vikings 1st & SKOL @Vikings1stSKOL and with our podcast partner Fans First Sports Network @FansFirstSN. _______________________________________________________ ⭐️ Subscribe to us here! - https://www.youtube.com/@vikings1stskol92 ⭐️ Our X can be found at @Vikings1stSKOL ⭐️ Our Discord at https://discord.com/invite/493z6mQXcN ⭐️ At Fans First Sports Network - https://www.ffsn.app/teams/minnesota-vikings/ ⭐️ Watch the live show here: https://youtu.be/Y7b0T56bW8Y Learn more about your ad choices. Visit megaphone.fm/adchoices

Today we'll be talking about some shake-ups at the highest levels of Thai politics, foreign DJ's and bloggers getting into some hot water, and a little later we'll find out where Thailand ranks among the world's top food destinations.

Bruce Curlock joins the show to talk Oilers prospects. Learn more about your ad choices. Visit megaphone.fm/adchoices

We're thrilled to welcome AJ Wolfe back to the show this week! She joins us to talk about her New York Times best seller, Disney Adults: Exploring and Falling in Love with a Magical Subculture.AJ dives into what it really means to be a Disney Adult and shares why she believes some Disney fans don't always connect with all Disney Adults. It's an honest insightful conversation you won't want to miss.Find her book here!Disney Adults | the disney food blog

The last episode of this season, and just in time for the holidays, is an episode just for all parents! Holly Swenson, author of Stop, Drop, Grow and Glow (https://www.amazon.com/Stop-Drop-Grow-Glow-Connections/dp/1950476723), is on a mission to raise the bar for parents and infuse more joy, intention, balance, and wellness into parenting and beyond. She believes learning how to tend to you before tackling life's asks and demands is the key to opening the door to thriving in life, and not just merely surviving. Holly will teach you how to balance the demands of parenthood with more consciousness, grace, and gentility, not just for your own benefit, but for the lives you are responsible for shaping. In this episode, Holly emphasizes how it is not only ok but necessary to fill your own tank, and that self-care is not selfish.  Make sure you check out Holly's website for blog posts and so much more (https://liveyourglow.live/).

✨ From blogging about the best Disney restaurants to exploring what it means to love the parks at every stage of life, AJ Wolfe has shaped the Disney fan community in countless ways.She's a writer, journalist, speaker, entrepreneur, and media creator — and she's our guest this week on The Hyperion Hub!We're diving into her New York Times best seller, Disney Adults: Exploring and Falling in Love with a Magical Subculture.Find her book here!Disney Adults | the disney food blogPlus, we'll share details on the brand-new Disneyland Fortnight experience!Hosts John Alois, Shawn Degenhart and John Redlingshafer would love to hear from you! Email or send a recorded audio message at podcast@thehyperionhub.com. Find us on social media. The Hyperion Hub is not affiliated with the Walt Disney Company or its subsidiaries.  https://www.facebook.com/profile.php/?id=100063622463796 https://www.instagram.com/hyperion_hub/ https://twitter.com/i/flow/login?redirect_after_login=%2FHubHyperionfile:///Users/johnalois/Library/Group Containers/group.com.apple.coreservices.useractivityd/shared-pasteboard/items/ED41A3B5-68D7-49B8-AA95-EF007C05D6A4/ca88ea8e62c2560786f3f8567fd22bbc70895c35.rtfd/

He$$ hath frozen over. It is official. Teresa, Louie, Joe and Melissa Gorga have all met for dinner. Who, what, when, where and let's be honest, despite what Teresa claims, we all know the why. Dolores tries to enter the reconciliation convo but Gia Junior G shuts that shi$ down as fast as you can flip a table. The rumors grow stronger that the RHONY OG's are making a return to Bravo sooner than later. Finally, it seems Tamra Judge and Lisa Barlow have a lot more in common than meets the eye. @behindvelvetrope @davidyontef BONUS & AD FREE EPISODES Available at - www.patreon.com/behindthevelvetrope  BROUGHT TO YOU BY: RO - ro.co/velvet (For Prescription Compounded GLP-1s and Your Free Insurance Check) THEREALREAL - therealreal.com/velvetrope (Get $25 Off At the Best Place To Shop Authenticated Luxury Bags, Clothing, Watches & more) RAKUTEN - rakuten.co.uk (Go To Rakuten.co.uk, Download The App Or Install The Browser Extension To Earn Cash Back While You Shop At All Your Favorite Stores) PROGRESSIVE - www.progressive.com (Visit Progressive.com To See If You Could Save On Car Insurance) MOOD - www.mood.com/velvet (20% Off With Code Velvet on Federally Legal THC Shipped Right To Your Door) ADVERTISING INQUIRIES - Please contact David@advertising-execs.com MERCH Available at - https://www.teepublic.com/stores/behind-the-velvet-rope?ref_id=13198 Learn more about your ad choices. Visit megaphone.fm/adchoices