Podcasts about breads

It's the last episode of our New York series

Ever wondered why you can eat bread in Europe without the bloating, breakouts, or fatigue—but suffer in the U.S.? In this solo episode, Jen Smiley breaks down the real differences between American and European bread, from gluten content to glyphosate exposure. She explains why traditional fermentation, fewer additives, and better ingredients make all the difference—and shares her favorite clean bread brands and grain-free swaps you can find in the freezer aisle or order online.If you've been told to ditch bread altogether, don't worry—Jen has your back with clean swaps that support your digestion and energy, not work against them.Key Takeaways:American bread is highly processed and often contains additives, enzymes, and glyphosate.European breads use traditional fermentation and heirloom grains, making them easier to digest.Additives like dough conditioners and high-fructose corn syrup disrupt digestion.Refined flours = blood sugar spikes, cravings, and inflammation.Real bread goes in the freezer, not the shelf—watch out for shelf-stable traps.Look for clean ingredients like sprouted buckwheat, almond flour, flaxseed, and coconut flour.Disclaimer:The content provided by Wake Up and Read the Labels and Jen Smiley is for informational purposes only and is not intended as medical advice. Jen Smiley is not a licensed nutritionist, dietitian, or health professional. All recommendations and insights are based on her personal research and experiences. Always consult a qualified healthcare provider before making any changes to your diet or wellness routines. Additionally, some of the links shared may be affiliate links, meaning Wake Up and Read the Labels may earn a small commission at no additional cost to you. This supports our ability to bring you quality content.Jen's Links:Instagram: https://www.instagram.com/wakeupandreadthelabels Facebook: https://www.facebook.com/WakeUpAndReadTheLabels The Wake Up Label Letter: https://jensmiley.substack.com/subscribeApple Podcasts: https://podcasts.apple.com/us/podcast/wake-up-and-read-the-labels/id1618784569 Spotify: https://open.spotify.com/show/7v3WcgicHQrjU9iCEcLZLX See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We're ranking the Top 10 restaurant breads that make the visit even better. We are putting these famous breads to the test. Which one takes the crown?

With Filipino favorites like ube, calamansi, and mango added to their menu, every bite is a celebration of authentic flavours. - Isinama sa kanilang menu ang Filipino flavours tulad ng ube, calamansi, at mangga.

Matthew 13:31-33

In this episode, Greg's mom doesn't want his fianceé sleeping in his bedroom, Mina's excitement dwindles when she sees Mark's rural bachelor pad, Sarper reveals the results of his interview, Mahdi worries he's made a mistake, Juan gets a reality check and much more!If you like the showConsider supporting usClick the links below!Join our livestreams on Twitchhttps://www.twitch.tv/420dayfianceJoin our Discord serverhttps://discord.gg/pr6wE9sK64Gain access to The Vault and morehttps://open.acast.com/public/patreon/fanSubscribe/6354533Buy our merch!https://www.420dayfiance.com/merch Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

Steve and John talk Schnitzel GUEST: Lee Magner Sonoma Mountain Breads Sonoma Mountain Breads

Today's guest is Jessica Battilana, staff editor at King Arthur Baking Company and co-author of the New York Times bestselling cookbook “Big Book of Bread.” Jessica is an award-winning food writer and recipe developer who has authored several cookbooks. She takes host Jessie Sheehan on a deep dive into her recipe for Cinnamon Raisin Swirl Bread from “Big Book of Bread.” She also shares her philosophy on why you should eat dessert every day and always have cookie dough at the ready. Click here for Jessica's Cinnamon Raisin Swirl Bread recipe. To get our new Love Issue, click here. For Jubilee 2025 tickets, click here.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Jessica: Instagram, King Arthur Baking Company, “Big Book of Bread” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Send us a textCan you hear dat? Smell dat? See dat? If so.... Then It's officially time to parade in the streets this Carnival season! As my babies get older, I am just left with anticipation because of their excitement. I am thrilled to welcome back our beloved sponsors at Ochsner Children's Hospital to talk about all things Mardi Gras... SAFETY! Joining me today is Dr. Niki Patel, pediatrician with Ochsner Children's Hospital. Adding all the sights, smells and sounds to your parade environment will definitely make navigating a little more complex. That is why it is super important to have and KNOW your family's Mardi Gras safety plan. Discuss it much before the event and often! Ensuring and prioritizing our kids' safety will help allow fun times to flow, just in a more controlled situation. AND always have your family's meeting spot IF there should be any split ups. Listen as Dr. Patel shares all the helpful tips to keep all of us safe this year! For more information about Ochsner Children's Hospital please go to:www.ochsner.orgRolling with the theme! Did you TASTE dat?! Breads on Oak is a bakery and café in New Orleans, Louisiana in the United States that specializes in organic ingredients, breads, vegan cuisine, and a café style menu of breakfast and lunch food offerings. There are two locations, the original bakery on Oak Street and a second location on Carondelet Street, which opened in 2020. Upon its opening in 2012, Breads on Oak was the first bakery and café in New Orleans to use only organic ingredients. The bakery has garnered significant acclaim over the years. In 2016, VegNews recognized their Boston Cream Stuffed Brioche as one of the "50 Best Vegan Desserts in America." The following year, Yelp users voted Breads on Oak as the best bakery in Louisiana. Eater also highlighted it as one of the top vegan restaurants in New Orleans in 2019.Breads on Oak specializes in organic, artisanal breads and a diverse array of vegan pastries. Their offerings include miche, multigrain, fruit and nut loaves, olive bread, baguettes, and ciabatta. The café menu features all-day breakfast and lunch items such as biscuit sandwiches, quiches, salads, and a vegan rendition of the classic muffuletta, playfully named the "muffanada."And speaking of cranking out crowd favorites, their King Cakes have beat out heavy weight contenders by using naturally sourced and VEGAN ingredient, yall. And if you REALLY want to get specific, Breads on Oak's                                 STRAWBERRY + CREAM CHEESE makes papa SUPER HAPPY. Be sure to stop by their shops this Carnival season before it is too late!! Go to www.breadsonoak.com for more information! Thank you to our family of amazing sponsors! Ochsner Hospital for ChildrenWww.ochsner.orgRouses MarkersWww.rousesmarkets.comSandpiper VacationsWww..sandpipervacations.comCafe Du Monde www.shop.cafedumonde.com The Law Firm of Forrest Cressy & James Www.forrestcressyjames.comComfort Cases Www.comfortcases.orgNew Orleans Ice Cream CompanyWww.neworleansicecream.comERA TOP REALTY: Pamela BreauxAudubon Institute www.auduboninstitute.orgUrban South Brewery www.urbansouthbrewery.com

Jacquy Pfeiffer embodies the French pastry chef's persona with style and grace and shares his many career choices and experiences across the world.  From his native Alsace to Chicago via California, Saudi Arabia, the Sultanate of Brunei and Hong Kong, Jacquy has brought his pastry magic to the many places he has worked.  He explains how he started as a young apprentice in the Alsace region and the importance of hard work, a strong sense of perfectionism and a good dose of humility when it comes to creating his signature pastries.  He also describes the artistry and creative focus needed to become a sought-after pastry chef.  Jacquy has shared his pastry passion with many and has co-authored several books. In addition, he created a pastry school in Chicago with Chef Sébastien Canonne, where they trained thousands of professional pastry chefs.  Baking is Jacquy's passion. He comes from a long lineage of family bakers. He started learning the craft like many do, at a young age in his father's kitchen. This is where he learned that when you can make a beautiful croissant or a baguette, you bring joy and happiness to others.  What drives Jacquy is not just to be the best at his craft, but also to share his passion with others. Twenty-five years ago, he co-founded The French Pastry School in Chicago with Chef Sébastien Canonne.  He is happy that all the pastry chefs they have trained can, in turn, bring joy and happiness to many more people. More recently, they have taken their 25 years of instructional knowledge and have put it into an online, on-demand, educational format that allows both enthusiasts and professionals to build on their knowledge in Baking and Pastry Arts.  This is available through The Butter Book (www.thebutterbook.com) which offers an on demand online education as well as their partnership with Rouxbe (www.rouxbe.com) which offers a wide range of educational programs in Pastries and Breads.     

3rd hour of the G-Bag Nation: Director of Football Ops for the Shrine Bowl Eric Galko joins the Nation; Woolly Bully's Top 10: Best breads; Around the Rim full 2536 Thu, 30 Jan 2025 23:37:09 +0000 SSTTUaxeFFSVoYcOMi9UMWaICB2WlTGl sports GBag Nation sports 3rd hour of the G-Bag Nation: Director of Football Ops for the Shrine Bowl Eric Galko joins the Nation; Woolly Bully's Top 10: Best breads; Around the Rim The G-Bag Nation - Weekdays 10am-3pm 2024 © 2021 Audacy, Inc. Sports

What Restaurants Have The Best Breads? Jbird Weighs In Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What Restaurants Have The Best Breads? Jbird Weighs In Learn more about your ad choices. Visit podcastchoices.com/adchoices

It's been a year! We're ready to kick off the new one in style. Kelly and Anita are talking about what they have going on and what projects they see ahead for the year. We're also asking you to let us know what you want to hear about in 2025. Let us know what you think!!! You can give us your suggestions for upcoming topics HERE. The most popular episode we've produced is Design Ideas to Try Now. You can listen HERE. DTT Defines weep hole We participate in the Amazon Associate program so we may receive a small fee if you purchase through our links. This in no way increases the amount you pay. Anita's crush is the cookbook, Paleo Baking at Home: The Ultimate Resource for Delicious Grain-Free Cookies, Cakes, Bars, Breads and More by Michele Rosen HERE Michele's website is Paleo Running Mama HERE Kelly's crush is a fabulous home tour of garden designer Butter Wakefield's London home. Have a visit HERE. Need help with your home? We'd love to help! We do personalized consults, and we'll offer advice specific to your room that typically includes room layout ideas, suggestions for what the room needs, and how to pull the room together. We'll also help you to decide what isn't working for you. We work with any budget, large or small. Find out more HERE Hang out with us between episodes at our blogs, IG and Kelly's YouTube channels. Links are below to all those places to catch up on the other 6 days of the week! Kelly's IG HERE Kelly's Youtube HERE Kelly's blog HERE Anita's IG HERE Anita's blog HERE Sign up for our insider emails here on our site. Click HERE and enter your address. If you have a moment we would so appreciate it if you left a review for DTT on iTunes. Just go HERE and click listen in apple podcasts. Are you subscribed to the podcast? Don't need to search for us each Wednesday let us come right to your door ...er...device. Subscribe wherever you listen to your podcasts. Just hit the SUBSCRIBE button & we'll show up! XOXO, Anita and Kelly DI - 14:32/20:25 Learn more about your ad choices. Visit megaphone.fm/adchoices

SUNNI BLU becomes a man. I guess. Golly. You sure do seem intolerant. Are you sure you don't want a Peloton. I want to live in a white neighborhood And make enough money That my white neighbors Actually respect me For whatever it is I do. Working on a Saturday. Calm down, Jew mom. I will not clam down. In this house, we abide by holy law! Hold on. What happened. I got distracted, this girl looks just like Edie Falco. Oh, I love Edie Falco. Right? I realized how bizarre my creative process really was, in that days I would get the most work done musically, I became physically restful, and complacent, not worrying about the gym so much as the energy I would use rather towards the music I was making, or the over all lacsidasical approach I took to everything. Not being an entirely-perfect stepford- divorcee with a bleach clean everything in my median space, I realized it was almost a more natural kind of creature that created my music; one who ate and acted normally, and was overall less of an anally retentive bitch—not to say that my normal self was not an anally retire bitch, I was, but it was that my creative process seemed to require more normalcy and averageness; eating regularly, What the fuck man. Idk. I got bored The wheels start turning The pages in my mind become phenomenon, I almost bought it I almost bought the dream; Another story arc. Trust, or don't trust? I don't know— these guys are like the ultimate fluffers… MEAT CIRCUS. MEAT CIRCUS. Okay, I love them. …did she light the candle? Oh look, a candle. Hm. SHE LIT THE CANDLE. SHE LIT THE CANDLE. THEY ADDED GPS TO EDC so then. How many of us are there. Hey. Everybody sit the fuck down, right now. [drones sit down] There she goes. Dammit. Why are you really this short in person? On God, because I'm really this short, irl. Skrillex. NO. Get over here for a second. Wanna go to Disneyland? On my life, I'm like in Cancun right now, but— But what? I'll catch the next flight. “The Uptopia” I thought about finagling a way to get into EDC for like 5 seconds before I remembered what it was, And that i'm a DJ And that it looks cool and all— But sounds, generally like a total nightmare. Not because it wouldn't be fun or anything- a It just wouldn't be fun— —for me. EDC part III Haven't I been to edc more than 3 times already. (Try like 30 times.) —that's enough times. THATS NOT ENOUGH TIMES GIMMIE MY BOX! DID YOU GET THE MAGNET . I GOT THE MAGNET. GET IN THE— Goddamn, dude. That's a lot of magnets. It's really not. Man, what the fuck would even happen if I fuckin actually focused on this project I don't know. I like, haven't focused on this project and it seems like, possibly, maybe I might have brokered some kind of deal that may or may not include Coca Cola and NBC. This dude might be trying to rule the world. All the dudes might be trying to rule the world, I think. Well, what if we put them all in a group together or something —seems—doable And maybe if they're not trying to kill each other, hey the end of of— Oh, look. World peace. Nice. —it. Hm. Let's just say, Altogether I give a total of actually zero fucks— Ah hah And at the end of the day, I just want some dick. How is that going to help achieve world peace, exactly. Fuck around and find out. Ladies. Here, yo. Guy, what's this. A midlife crisis waiting to happen. Oh no. Don't worry, it's almost over. My midlife crisis? No, the part before that. Jellyfishing. I don't know, Patrick, seems like kind of a strange day to go jellyfishing. Just—relax. Jesus Christ. (Soft telephone voice) This is the messiah speaking. Uh…hi. How may I direct your call? Uh… Hello. …is your dad home? Euh…probably not, but I can get you my mom. …that might work. Okay, hold on. (Not telephone voice—actually atrocious Boston accent) MAAAAA. …Jesus Christ. What? TELEPHONE. ring ring. Bitch! Ring ring ring! —bitch! Ring ring ring. —BITCH! Yo! What!! Answer the phone. The phone is ringing! Why do you keep saying “bitch”?! Cause that's a bitch ass telephone, bitch! This is improv! I know! And the first rule of improv is to not saying no, but I refuse to answer a telephone that just says “ring, ring”; that is not a realistic telephone, and so to that, I would just say—“bitch.” Bitch. That is not how improv works. I'ma aim at your head; you technically lost the game already stopping the scene; you said “ring-ring” I said “bitch”; you lost already, I done my part. What? Just—if you're gonna be a phone, be a phone, but don't just say “ring-ring” like that Take me all out of character and shit. What character?! All you said is “bitch!” And all you said was “ring-ring”, hoe—I ain't got time for this— What?! Just be a phone! THAT WAS A PHONE. What phone says ring-ring? Phone ring tone “Ring-ring!” What's that. That's my new ringtone. You're so lame. Well at least we got past the 90's and were clearly into the early two thousands. How do you know? That guy has a ringtone. Who is that guy, anyway—? wait a second! Oh shit. That's him! Get em! Ah, are we bringing back the Italians? I don't think they ever left, they've just been quiet. I want pizza. You're in luck. Goddamn kid! Pizza?! French fries. —I want chocolate cake. AND chocolate cake! Goddamn. You'd better be crafting a goddamn symphony. It's more of like a sonata. “The King Suite” Whatever! Just remember however far you get writing this album is how much more gym time it'll take to be taken seriously promoting it. I'm already promoting it. What, how? LOS ANGELES, CALIFORNIA DAY. welcome back, kid. Shut up; give me a house. Give me a house song! Okay. OKAY, now downtempo. Downtempo makes me sleepy— but whatever, here. Okay, now techno. Untz-untz—here you are. All it took me was seeing Tiesto's ancient ass plastered all over the place in Brooklyn to realize I don't think it'll ever be “too late” to be a DJ and perhaps I could stand to focus on my other masteries. Whatever. I want chocolate cake . You are gonna get so fat. So? So is she when she pops out three kids— And her music sucks. Sauciness is relative. It sounds like shit in a fucking sandwhich. Just remember tiestos wife is actually like a decade younger than you. Great. I'm looking forward to all my favorite DJ's cradle robbing fashion week for this exact fucking reason. Is that a dig on one of the most legendary dance music DJs of our time? No, it's more of another pondering as to why I wasn't born a 9 foot tall porcelain skin blonde European looking model. I must have done something wrong in a previous existence. Have you tried paddle boarding? That seems /lame Fun! If I start now, maybe by May I can be EDC fit. What's the point of being EDC fit and not going to EDC? Hm. Okay. I can get a peloton, Or EDC tickets— Which should it actually be? What's the point of having a peloton If you're not going to EDC. Correct. But also— Why bother going to EDC at all if you're not going to be mad ripped from riding a peloton all day in your apartment. Also facts. That's what I'm here for Suddenly, I was acting weird. [being weird] Well, weirder than usual. Suddenly, my mind was racing— I was running around my apartment frantically in a halter top that I was certain I looked fabulous in— [looking at least kind of fabulous] — lil bitz. I'm getting to the age where I haven't quite given up, But realizing I'm not going to be the ideal just kind of sits with me in little ways. I haven't let go of myself, I'm not all the way giving up, but I'm more like, settled and secure with myself. A little more self confident in knowing if I wanted just any old dude, I can go out and get one. But I've been saving myself for someone really special. I mean really. And it's been years since I had sex. Actual years, so like— I'm at the point where I can just keep waiting, But sometimes I realize how long it's been, For instance, when I'm shopping, And I'm just kind of, looking around online Figuring out exactly what I want— And I'm scrolling, looking at all the selections And I see this baguette— Like bread, guys. Like a French roll and I think to myself “I'll take that.” I'm getting kind of turned on just looking at it, like Realizing it's bread— I'm like “Ooh, look at this baguette… Oui oui.” lol the fuck is wrong with you. Honestly I'm just looking for vegan chocolate cake without having to make it. Are we a team? …uhhh… kinda depends on who is “we” But since I can hear you faintly in my head, I guess so. Suddenly, I had the feeling that I had written something recently that might at some point become important. Hey. What. I like your five year plan. What fucking five year plan. The one from five years ago. Oh. Wait—what. Let's make it an 8 year plan. You mean 8 years from…from 5 years ago? See, you are good at math. —I—wait, what plan. Okay [chuckles awkwardly] See you later. What. Man, why do like half the characters in this show look and sound like Dillon Francis. Cause they're Dillon Francis. Might as well be. I had also has realized at a certain point recently that I would probably never get married again, and in my own right had set out to be “The Ultimate Lover!” Get out of here, Skrillex. What in the fuck is with that dude. What's wrong with him anyway. Something. Get out. FUCK, HE'S DEAD. Oh well. Not oh well! Someone's definitely gonna be upset about his. Probably! But that's an entirely seperate demographic. We can't be concerned with that. Not our business, The man is dead! You don't know, maybe he's just in A k-hole! [super duper dead] Whatever man. Just— Can you at least give me a hand with his legs. He's heavy. How can he be taller than he looks on TV— Goddamn, he wreaks! He hasn't even been dead long enough for that. I know, he just wreaks, man. Whatever. Look. Just— Ugh— Let's roll him into that tent over there. What. Just roll him in-/ Agh. And hurry up— Virtual Riot is about to start. Goddamn. The wooks. These aren't any ordinary wooks. They're frat boys Oh, that headdress, though. You remember the headdress! I remember the everything, I'm just— trying to forget. Crimes. Or at least—pretending to. You remember David after the dentist? [David after the dentist] AAAAAGAAGAAAAAAAAAAAAAAHHHHHHHHHHH Well, this is James after The Jam. Mm. What kind Of Jam is this! It's—Jelly. Ah. You're dead. It's—really good. You know what— This is Sauerkraut. Happy accidents is getting weird. Man. I like it. Untz untz untz I just found this out, and I'm over the moon like exactic about this— I just found out you can like, totally buy 5 lbs of marijuana Over the internet. For what? I don't know. Sounds like a deal. Sign me up. Anyway, I found this out— Because I found this bread I like Yes— I know Bread to marijuana We are—making connections— Anyway, I found this bread I like From this one place, And I love this place so much That I begin buying this bread regularly— I love it so much that, I'm looking through all their breads in their bakery and I realize, “Holy shit—they just have the most insane bakery, ever.” Like all the breads are sounding phenomenal— They're real bread— Most bread if it's real bread is vegan, So I'm looking through the bread like, “Holy shit, this all sounds fire—“ And when I like a place a lot— Especially in New York, I get weird about it. Like, I want to know the origins of the place. I love history— History—cannabis—and bread, I know. “Whose the lucky guy?!” lol. Nobody, obviously— if this is my life; but I digress. I'm looking at all these breads, All these artisanal, like— Fresh cakes and, Really unique like, Breads of every kind— And I start thinking to myself “I love this place.” “I love this place” So I start thinking about like the origins of this place— You know like, historically— Like, Sometimes you find cool stuff out about a place Macy's or whatever, Has cool history— Like the oldest surviving wooden escalator Being at the flagship department store in midtown Stuff like that. I love history— So I go to look up this place— I type this place into the search bar with absolutely no other specifications than I think, The name— And the first link that comes up Is a fire sale of 5 pounds of “hemp flower” But from the picture I can see that it's evidently really Complete marijuana— Actual cannabis flower; So I look into this matter, and I investigate this link a little further to figure out— “What is this?” And as it turns out, my suspicions are correct, You can now obtain large quantities of marijuana Via a Google search— By complete accident. I'm like, “Woah!” [Bookmark the page and shit.] “Keep that in there for later…” You know, just in case I ever have $2,200 dollars roughly of disposable income and ever feel like upstarting my very own drug enterprise… Er, restarting— But the drug enterprise I had in college was nothing like this— This is next level. Its the internet age now, buddy! Shit is legitimate. Wait, sorry— is the statute of limitations up yet? Whatever. Leave no trace. There—are bigger fish to fry. lol. Bread, man. I love bread. You make me mad, But I'm still in love with you; You might be far, but I'm still in love with you You might do bad, but I'm still in love with you Come back to bed; You know I'm still in love with you You make me mad, But I'm still in love with you; You might be far, but I'm still in love with you You might do bad, but I'm still in love with you Come back to bed; You know I'm still in love with you Doesn't matter (You know I'm still in love with you) Cause it doesn't matter (You know I'm still in love with you It doesn't matter (You know I'm still in love with you) I'm still in love with you— You know I'm still in love with you. You know what— Huh— Does lemon raspberry sound better or like, This caramel toffee? You know I love a good lemon ice cream— Lemon custard Posh. Ah, the hedons are back. /*herons (You know Insomniac's making their rounds. ) Getdamoney Getdamoney getda— Woah— hold up, what is this I don't know Looks lucrative Facts Hmmm— Worthwhile investment, perhaps Maybe, maybe Very well Getdamoney Getdamoney Getdamoney Take a look at this young buck, they said. So I did. Turns out, the jokes on me. Me, and all my old friends In all my old lives On all my old world Play games In other words, The world goes on, Then off, Then it goes on, We come home— To laugh with one another Me and my friends, We play games Out of body Mind games In the body Play lives, All for entertainment In the old world, We said “One” Off we run, I said So on, comes dawn again We all talk of old reunion. We all talk of— FUCK, man. It's non dairy. I don't give a fuck about your ice cream! We're all on ice cream. I don't give a fuck about ice cream! On, you don't. No! Alright. Done. You know, it's like one door opens— Another door closes; And that's true— But whatever fucking weird drone robots They're probably paying to just come in one door And out the other Are karma cannons— And by that I mean— Whatever's disturbing me; Will eventually disturb them— And maybe, just maybe— In the same annoying way. So one day somebody wakes up and writes an anthology saga about you. It's not about you, it's about me— That's what I said. And that's probably what happened anyway—is what I'm thinking—and either way, I'm just the protagonist of that series, anyway. That's—logical, I'm thinking. I'm also thinking. Man. It feels so good to just sit in silence. Yeah. It does. Didn't you want kids? Whatever. Abusive relationships suck. My version of our kid is hands down way better then your version of our kid. Hands down. Let's get down to the nitti grotti of things here. Nitty Gritty. 11:30. But that's when Tranwrexk is playing. Who the fuck is teaintwrext. No, it's. Whatever. Nitti gritti Okay, so I'm obviously like, not going to forget the lady beating the shit out of her dog at the Trader Joe's— But I think maybe even the best part about it was the fact that it was like, a pug. I'm not really ready to go out in public or anything-1 I don't know— I'm like traumatized by the disparity of the human race, or whatever. But shout out to the lady beating the shit out of her dog at the Trader Joe's. I don't know what he did. But if you're gonna beat your pug at the Trader Joe's, he probably deserved it. Goddamn you Marc Jacobs! This is what you get for leaving a puddle in produce section! Goddammit! What else are you gonna name a purebred pug that you take everywhere with you— Including Trader Joe's? “This is Marc Jacobs” We thought he was a puggle but it turns out he was a purebreed and we just got so lucky! He gets nervous around people— Sometimes especially at the Trader Joe's He just gets so excited! Bad Marx Jacobs! BAD! On another note why am I just not automatically genetically built like a 6'5 Scandinavian chick. Like, it's cool my legs don't grow any hair at all, but goddamnit I would rather walk fashion week and just— Automatically never be hungry. Imagine giving birth to a supermodel baby and just Here, baby— take this The baby is like: *milks for two seconds* Alright, I'm good. Are you sure, baby. The baby's like “I'm— all full” Are you sure? Baby's like yeah— put me on the treadmill for an hour, would you? I gotta go fast-crawl this all off. Breastmilk, whew. Heavy shit. Just set the incline to all the way up, alright— And make sure I turn up the propane pig to high volume I want to make sure I'm deaf in one ear And only have one brain cell I don't want them to think I talk to much. Mom's like, “Um, okay— are you sure you don't just want like, more breastmilk” Baby's like “No ma, put me on the treadmill and shut the fuck yo you fat cow!” Goddammit, alright. That's— Some kids are just born destined to be— whatever— you know? Me? I was destined to like food, but be pretty much allergic to it— Pretty much allergic to all of it. Not in the typical sense of like having a food allergy— Not getting hives or anything Just— Prone to max weight gain after minimal, regular fucking eating— Minimal fucking eating And maximum effort in the gym just equals More muscle Which, then, The excess fat will just sit on top of Sort of like— Just double fucking bad. It's insane. So that's two waist trainers Correct Two sauna suits Oh my God, what if he's actually 6'3? Who's 6'3?! Getawayfromme. Shoot that nigga. You have a nice double chin. Thanks, I got it myself Liz Nice. Comedy Central presents: roast of the hosts The comics of late night tv roast each other l HOw many jokes do I need? A lot. Let's start with the favorite Favorite? Nah. Jimmy Fallon looks constpated. Every time I see that dude, I'm like— —?! What's wrong with him. Also— Why do you look like the off brand version of Justin long? I smell a conspiracy. And aspercreme. What's up with your cheeks, bro? Are you a hippopotamus? — Jay Leno is like God's version of a live action caricature. _____ Why are you all Irish? ____ Kimmel— what kind of bird are you? —- . —- I've heard exchanging insults is like foreplay for comedians; now I'm genuinely starting to wonder how many of these specials have turned over into orgies. I always had a special feeling about Justin Bieber and Martha Stewart. I'm pretty sure we all did. Mama had a shotgun— And daddy hated broken glass I drink out of broken bottles Clasps slip from the hands That can't Grab Shit you're too fucking tall, anyway. The only person who's actually bigger than they look on TV Fuck that. What are you, 6'10? Stay the fuck over there yeo ming. Who drew you, Disney/Pixar? How do you be in a photo from head to toe; full body in the frame and still not be in the picture? This m'fucker's a ghost. Oh look. It's everyone's favorite blow up doll. WHY DO U LOOK ASIAN? WHO TF DID UR DAD KILL IN NAM? –KOREA? EITHER WAY. YOU'RE ASIAN BRO. You seem like that kid that used to walk up on his tiiiy toes and shit. You're weird, bro. That kid that used to walk up— —like this— That's that guy. Devil can't catch me if I don't sit still Still love Run around the world Ring around the Rosie I'm not broke, I jus got. Photo shoot coming up Hang up yo on the fence, Like paint I dry, Simi dinner hard Try hard see the light, go To the light now Go now, my time has come m Go where, how? It's time now for me to depart, my dear Ishii. Why—how?! Because, my boy—the time has come Time not what is! Time be us, you and I! And as we are, my dear boy. I must go. Time nothing but mind is you and I… You are right. Time — is— time. Ishii begins to cry softly, and then weep. Fair for fair and follow for follow— There not are I, And away we went, With wind and time, And the way was one The inside of a year, As the waking of dawn. At dawn, I strike— But was not called To weep, I wake, the tire of tale And yet the sun was in my heart, Yet not in my mind as the sky, And not in the time as the wind, and still, mi follow to love again I always call, And there, the wind where wind does lie, Not I, awake, but I instead as Sunset Again as time had sat upon my should And like bird does cry, The still be wind has shattered my love And in heart lives in such such dusk As pain, my heart, The wicked beauty, Shadowed and stranded Yet I awaken, And here ye, The vow dost took is not aligned— There I was, the call of once The statuesque and haunting Bleeding dry the river's way And almost as such there though of tears With yet had formed all shallow, and none The call of ways I mask misfortunes, There does bear a truth to the tree which bears fruit And give way to time, I am as oceans, Still as steady water's sky, and come what may Of all we have, There nothing lost, And there were fortunes True to shine as gold, And there in no way, Under us. Wax does melt but has not burned, As shadowtimes had set upon us, There, the call was made, and yes The wind had sat upon the waking dawn of eye And there, again the warrior ready for none other than the song of I, The cry of war, does wait unsettled in her wailing As their call had come As of naught, And then came, As does one. Be fair. Daggers! I rot. “Be fair”, says he. Daggers. I rot! Be fair, says I. Nay, The King. True, tis I. —and daggars! I rot. Wary. I find. So then, To have walked among the living and yet are dead— still you, waiting in quarry, Are now I not as King, As though now dost lie slain. Very. A greeting! Seeing now how such has i, Have passed and still yet waiting in how l My waking This fucker just won't die! Well, he can't. He can! (He should.) He has. Oh. Are you triggered. I knew I just have been getting somewhat important Somewhat. I figured this out when they started having people show up after I get to the gym. I knew they were all the same like people, cause for the the most part, they weren't working out, they would just like, align themselves with me, do a few pumps and then do whatever on their phones This one dude came in, and I was already sick of being followed Hadn't been to the gym in a few days cause these people just fucking bother me. Just fucking blows my mind how stupid people are— And I realized something really wrong with people. Like people are really fucked up inthe head, so, This is what I did, when I realized, they weren't going to stop fucking with me in a certain way, I started fucking with them back. I went upstairs to work out, started doing circuits. Did some pumps up stairs, Run the stairs like laps, Hit the tension machine, Kettlebells, Treadmill, then another circuit— {Enter The Multiverse} And I knew whoever was sending these people We're focused on fucking me up; Cause the people they sent were always like— Some kind of trigger. I knew it was some high level programming; They would send like a pretty girl with long hair To fuck me up Or some fat ugly dude who looked like my ex husband, Fat and shit, And they wouldn't workout much, they would just like, fuck around, then hit the phone— And I realized people were really fucking sick In the head, when I realized, After I psyched the fuck out of this fat dude Just fucking running circles around him and shit, Lifting more than he was struggling to fucking lift This dude is all upper body No fucking cardio No fucking legs Weak dick motherfucker. And I realized how sick people were when he goes up stairs And this is how else I know people are fucking with me They'll always get on the phone, And use their phones as intimidation and shit “Hi, yeah, yeah— I'm checking in. I'm a pussy ass robot and shit. Okay. Bye now. Wait—did you hit my cashapp yet? Okay thanks” How you know it's like an app or some shit. Fucking drones, man. But I could tell they were sick and I was somewhere in my way to wellness when, the dude left, then goes upstairs and gets on the phone, and I'm still downstairs and I'm like “Okay, since they're gonna keep fucking with me—when is the end of this album?” I went to check and I knew the album was an hour long— And I look and the album is on the last track and I thought to myself “I haven't touched my phone in at least an hour…” This dude has been in the gym for half the time and has almost not been off the phone He was on the phone more than working out And that's when I realized, Whether I skip a few days at the gym or not Whether I do what everybody else is doing or not Just that alone is rare. He was in the gym maybe a half hour or less And between every single set, he's on the phone Just like all of the other people who seemed to have been following me— And I realized That maybe they weren't even following me on purpose. Maybe they were being remotely sent in my direction somehow with their phones, without their intention or knowing. That is a possibility— And I knew the world had changed in a way that could possibly become dangerous, after being told for x amount of years we needed a SIM card, I've had my phone for almost 5 years, same model; up until now we “needed” a simcard— Now all of a sudden they're letting us know in one way or another “Hey, no we've always been able to remote control your phone” They've inteoduced the “e sim” which is their subtle way of letting you know They've always been able to turn on your phone signal Without you even knowing. Now they're selling you this technology “Oh, you don't need a sim—e sim” I looked, I didn't think my phone would be clmpatible It's a 5 year old model. “Oh no—it's compatible! Congratulations” Which means even 5 years ago before this technology became consumer, They had the ability to open your phone make calls texts and connect to a network They're just now letting you know This has been around for at least a decade And now they're selling it to you. {Enter The Multiverse} [The Festival Project.™] COPYRIGHT © THE FESTIVAL PROJECT 2024 ALL RIGHTS RESERVED. ©

Samantha Weiss and Kelly Jacques own AYU Bakehouse, a popular corner bakery in New Orleans' Marigny neighborhood. AYU is an Indonesian term for joy and a nod to Kelly's family heritage. Customers line up for AYU's flakey croissants, pillowy pastries and specialties such as muffaletta breadsticks laced with olives and salami, “shroom boom,” a mushroom-filled crusty pastry, chocolate babka knots and Boudin Boy, a hand-held pastry filled with boudin sausage and hard-boiled egg. Shipping available.The Connected Table is broadcast live Wednesdays at 2PM ET and Music on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).  The Connected Table Podcast is also available on Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.

October 23rd - Show 1038 The Chat Lee bemoans his boring life, Tamara tells us about her story and how it coming along and I tell you about my favourite breads Plus the usual assortment of music and Backtrax Would You Rather: Feed your children by regurgitation OR [...]

TIME STAMPS: 00:54 Alan teaches MEN OVER 40 how to lose fat and keep it off FOREVER using a primal way of living! IG: coachalreeves / email = ketotrainer73@gmail.com 03:32 Official review on KetoneAid KE4 Pro Ketone Ester Drink / Supplement recommendations to REDUCE HUNGER and IMPROVE SLEEP on contest prep. 04:04 JUSTIN WEISNER - boxer - NY - advice on timing your exogenous ketone supplements. 05:42 The WONDER DRUG: The truth about MELATONIN SUPPLEMENTATION and its impact on your hormones. Melatonin is an ANTIOXIDANT and might even be ANTI-CANCER?! 08:08 Tips to enhance MUSCLE FULLNESS and VASCULARITY as you get close to your show. 10:14 Every coach needs a coach! Lessons Alan learned from working with ROBERT SIKES (KETO BRICK). 12:15 Lessons learned from beginning with the ATKINS DIET. 14:16 Why WHEAT causes 5 TIMES MORE FAT STORAGE than processed sugar!!! 18:08 Alan's first bodybuilding show at age 45 on a ketogenic diet. 20:04 Review of Richard's Keto Pro Meal Replacement Bars! 22:31 CYCLICAL KETO and CARB REFEEDS with white rice. 23:30 Summary of the “ANABOLIC DIET.” 27:17 Tips to STOP WEIGHING FOODS and using your hand as a guide for portion sizes! 31:32 BREADS - the good, the bad, and the ugly! Biblical and secular historical  considerations on the history of bread consumption. 35:25 Review on ORGANIFI GOLD and other herbal supplements. 38:16 How Alan won MR ENGLAND and MR SWEDEN! 44:02 All about DORIAN YATES' TRAINING SPLIT and lessons learned from being trained by the first mass monster! 54:32 This week's BAD COACH CALLOUT! NEWSFLASH BODYBUILDERS DON'T NEED CARBS EVEN WHEN BULKING MATE! 57:35 CCC Spotify review: Daniel Shroyer from Houston! Follow his fitness journey on IG - @ daniel.r.shroyer 1:00:12 To get those EXTRA GAINZ: How far do you have to go to stimulate growth? How to determine your REPS IN RESERVE (RIR) to be used in your resistance training. 01:03:01 Mark Sherwood, from New Castle, UK - “What training adaptations has Alan made as he's gotten older?”  01:05:00 When to use STRICT FORM and when to use MOMENTUM (wisely!) 01:06:45 Why the BARBELL BENCH PRESS is a TERRIBLE EXERCISE for bodybuilders! 01:08:12 John East, from “East of Wales” - advice on LEAN BULKING specifically around chest training. 01:15:45 The JEFFERSON DEADLIFT, an under rated tool for those who suffer lower back issues. 01:21:03 When and when not to train to failure and used forced negatives and drop sets on contest prep. 01:28:02 “You natty bro?!” All about TESTOSTERONE REPLACEMENT THERAPY and how it's different than PERFORMANCE ENHANCING DRUGS & STEROID CYCLES. 01:33:07 How to surround yourself with the right people to set a great example of health for your children! 01:38:00 Determining your appetite when LEAN BULKING. 01:39:00 Skin Calipers, In Body Scans and other body fat measurements. 01:41:00 N.E.A.T. CONVERSATION - Why Coach Colt prioritizes 3 hours of guitar playing per day and primal activities such as “getting busy with your spouse” over CARDIO when on CONTEST PREP for better results than having used cardio to burn fat historically. 01:46:04 Summary of using RICHARD'S TRIPLE REFEED to guest pose at The Open Natural 2024 tweaks to make for the 2025 IPL APEX VIII in Phoenix, AZ! 01:48:12 How to use exogenous ketones on show day. 01:50:14 Why WHITE RICE is ideal for CARNIVORE BODYBUILDERS who are going to put carbs in their diet to perform or temporarily increase muscle fullness. 01:52:02 CARB REFEED TIMING to peak at the perfect time on your photo shoot or show day! Hungry for more?? 1. Check out RICHARDS KETO PRO PODCAST where he and his guests teach how to improve their health and wellbeing using a ketogenic diet. 2. Stream The SuperSetYourLife.Com Podcast from any platform. We publish every MONDAY and FRIDAY! PURELY TALLOW ANIMAL BASED SKINCARE: Save 10% with code COLT10! - https://f22e68.myshopify.com?ref=colt_milton

Mens Room Top 10

Lisa and Allison kick off the episode with nothing but praise for this week's skilled bread bakers. Dylan's signature buns get extra attention from the girls as they discuss the absence of an actual filling, and,  absence of savory filled buns themselves in the U.S.  Allison shares a recent offering of spaghetti soup that inspires Lisa to invent a meatball bun right on the spot...The girls heap their happiness on the brand new technical format, and, Lisa shares her own braided bread results...When Lisa's favorite Nelly loses star baker,  the discussion turns to whether the technical outcomes truly matter. Then l, a cornucopia showstopper reminds Allison of a bygone accessory leading the girls to share a 1990's flashback. Join the girls as they cheekily chat about a super fun bread week that crowns the 'oh-so-beautiful' Dylan, and sends baker John home on his bagel fail.Connect with us:https://soggybottomgirls.com Follow us on social media:Facebook: https://www.facebook.com/soggybottomgirlsInstagram: https://www.instagram.com/soggybottomgirls/

This is a bread book for people who really, really love bread in all its wondrous forms—but who also might be overwhelmed by the process. The recipes, tips, and tricks in 30 Breads to Bake Before You Die come from expert dough workers and bread magicians who've put in the hours of kneading, proofing, stretching, folding, and baking to perfect these recipes, all in the oh-so-noble name of good bread. Get ready to bake your way through some of the most mouthwatering bread recipes, including: Beginner's Sourdough from Maurizio Leo (@theperfectloaf) Focaccia from Joanne Chang (Flour Bakery) Bagels from Call Your Mother Deli Croissants from Dominique Ansel Ultimate Dinner Rolls from Tessa Arias (@Handletheheat) Matzah from Duff Goldman Baguette from Shawn Bergin (Bakery Four) Pita from Alon Shaya And so much more! “This book is written for anyone who is intimidated by the word ‘starter,' and who think levain is just a bakery that makes really good cookies,” author Allyson Reedy says. “People who really love bread, but who may not know exactly where to start when it comes to baking it themselves. People like me.” Get the book: https://ulyssespress.com/books... Allyson Reedy is a carb-loving food writer and restaurant critic in Denver, Colorado. When she's not taste-testing or checking out new restaurants for a story, she's probably tripping over her pug in her home kitchen while stressing over sourdough. Read more from her and bake up killer desserts in 50 Things to Bake Before You Die: The World's Best Cakes, Pies, Brownies, Cookies, and More from Your Favorite Bakers, Including Christina Tosi, Joanne Chang, and Dominique Ansel. Find her on Instagram (@allysoneatsden). ► Luxury Women Handbag Discounts: https://www.theofficialathena.... ► Review Us: https://itunes.apple.com/us/po... ► Subscribe: http://www.youtube.com/c/AshSa... ► Instagram: https://www.instagram.com/1lov... ► Facebook: https://www.facebook.com/ashsa... ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog #atlanta #ashsaidit #theashsaiditshow #ashblogsit #ashsaidit®Become a supporter of this podcast: https://www.spreaker.com/podcast/the-ash-said-it-show--1213325/support.

Lots of people tried their hands at baking bread back when COVID was keeping us home, but some took it even further, sharing their newfound passions with the world and opening bakeries. Now Denver is in the midst of a bakery boom, and the carb competition is on! Cookbook author and bakery aficionado Allyson Reedy joins producer Paul Karolyi to share some recommendations of their favorite bakeries around Denver — from the spot with that one to-die-for item you'll never forget to the olive loaf that's worth a drive across town. Plus, Allyson shares the local picks made her newest cookbook, “30 Breads to Bake Before You Die.”  Tickets are still available for the second annual Denver Bake Fest on Saturday, October 5. If you know the person who brought the peanut butter and cheez-it cookies last year, please reach out! Paul would love to hear from you: paul.karolyi@citycast.fm.  Paul mentioned this BusinessDen article featuring some spicy comments about Call Your Mother from Zaidy's owner Joel Appel.  What is your favorite bakery in Denver? We want to hear about your spot and why you love it! Text or leave us a voicemail with your name and neighborhood, and you might hear it on the show: 720-500-5418‬ For even more news from around the city, subscribe to our morning newsletter Hey Denver at denver.citycast.fm. Follow us on Instagram: @citycastdenver Chat with other listeners on reddit: r/CityCastDenver Learn more about the sponsors of this September 25th episode: PineMelon - Use promo code CITYCASTDENVER for $75 off your first delivery B:CIVIC Logan School Looking to advertise on City Cast Denver? Check out our options for podcast and newsletter ads at citycast.fm/advertise Learn more about your ad choices. Visit megaphone.fm/adchoices

The DMN food team answers reader questions about where to find menu items from days gone by and hard-to-find ingredients and foods in Dallas-Fort Worth. The team also discusses their picks for where to catch dinner and a show. (Yes, Medieval Times is on the list.) Learn more about your ad choices. Visit podcastchoices.com/adchoices

The DMN food team answers reader questions about where to find menu items from days gone by and hard-to-find ingredients and foods in Dallas-Fort Worth. The team also discusses their picks for where to catch dinner and a show. (Yes, Medieval Times is on the list.) Learn more about your ad choices. Visit podcastchoices.com/adchoices

Eoin Cluskey, Head Baker & Owner of Bread 41

What's up, dudes? Christmas is a time for feasting!  I've got Glen Warren from Season's Eatings here with me to discuss 1989's The Treasury of Christmas Recipes from Your Favorite Brand Name Companies! What an interesting cookbook from a remarkable era! The entire project was published by Publications International, Ltd., founded in 1967 by Louis Weber. The company publishes books and educational products in many categories, including virtual reality and other interactive learning experiences, reference, leisure, inspirational, automotive, and sports. The cookbook is divided into 7 sections: 1) Appetizers, Soups & Beverages; 2) Breads & Coffee Cakes; 3) Salads & Side Dishes; 4) Main Dishes; 5) Desserts; 6) Cookies & Candies; and 7) Gifts From The Kitchen.The recipes are taken from those published by quite a few brand name companies in various magazines. Some of the more notable entries are by Dole, Hershey, Keebler, and Kraft. Quaker Oats and Borden even get in on the action. There are even a few by various associations and boards.From Cherry Pecan Poundcake to Lemon Broiled Fish, from Ginger Pineapple Mold to Glazed Stuffed Cornish Hens, this book is peak ‘80s food! Many recipes even include adaptations for using a microwave instead of the stove or oven! Oh, the Best Brownies recipe is dynamite!Cranberry Holiday Ring? Check. Eggnog Pie? Got it. Kahlua Hot Spiced Apple Cider? What in the…? So grab your bread, make some broccoli cheese soup, and bake some artichoke squares to this episode all about the Treasury of Christmas Recipes!Season's EatingsFB: @seasonseatingspodcastIG: @seasonseatingspod Twitter:  @SeasonsEatpodGive us a buzz! Send a text, dudes!Check us out on Facebook, Twitter, Instagram, Totally Rad Christmas Mall & Arcade, Teepublic.com, or TotallyRadChristmas.com! Later, dudes!

Land&Monkeys: When fun and sustainability meet in a vegan bakery!Forget the traditional bakeries, Land&Monkeys arrives and shakes the codes! This 100% vegan bakery not only offers tasty products, it reinvents the 21st century business model by placing sustainability and plants at the heart of its activity.Meet Rodolphe Landemaine, the visionary at the helm of Land&Monkeys. A successful baker and founder of Maison Landemaine bakeries, he decided to take on a new challenge: create a 100% plant-based bakery that combines taste pleasure, respect for the environment and a positive impact on the planet. On the menu? Breads, pastries, and snacks 100% vegetable made with quality ingredients, without any compromise on taste.But that's not all! Land&Monkeys is also committed to:Reducing its environmental impact by minimizing waste and favouring local supply chains.Supporting sustainable agriculture by collaborating with producers committed to environmentally friendly practices.Promoting a healthier and more accessible diet by offering quality vegan products at affordable prices.Through this bakery, we are reminded that to have fun above all goes through the plate! It is through gluttony and the joy of sharing a good meal that we can convince and inspire as many people as possible. Every food choice counts for the planet, a flexitarian diet, with twelve vegetarian meals and two meat meals a week, can make a real difference.Curious about Land&Monkeys' plant innovation?Don't wait any longer, listen to the episode of On The Way with Rodolphe Landemaine on all your favorite listening platforms.All other episodes are also to discover right here.Enjoy!Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Welcome to another exciting episode of The Keto Vegan Podcast! I'm your host, Rachel, and today we have a truly inspiring guest joining us. Heidi from Heylo is here to share her incredible journey of creating low-carb and keto breads that are perfect for those following a vegan lifestyle. Heidi's story began during the challenging times of Lockdown, a period that prompted many of us to re-evaluate our health and well-being. With a strong desire to improve her physical and emotional health, Heidi embarked on a mission to develop healthier bread options. What started as a personal endeavour quickly blossomed into Heylo, a brand that has since gained recognition for its innovative and delicious low-carb, keto-friendly, and vegan breads. In this episode, we'll delve into Heidi's motivations and the personal experiences that fuelled her passion for creating Heylo. She'll share the ups and downs of her journey, the moments of doubt, and the breakthroughs that led to the success of her brand. You'll get a behind-the-scenes look at the creative process involved in developing these unique recipes and the dedication required to bring them to market. But Heidi's story isn't just about bread. It's about the power of community and support. We'll explore how Heidi's personal network and the wider keto and vegan communities have played a crucial role in her journey. She'll also offer insights into the importance of diet in achieving overall well-being and how adopting a keto and vegan lifestyle has transformed her life. If you're curious about how to integrate healthier food choices into your life, or if you're simply looking for inspiration to start your own health journey, this episode is for you. Heidi's heartfelt story is a testament to the transformative power of healthy eating and the supportive communities that make it possible. Stay tuned as we dive into the delicious world of Heylo and learn how you can join Heidi's growing community of health enthusiasts. Get ready to be inspired, informed, and motivated to make positive changes in your own life. Without further ado, let's welcome Heidi from Heylo to The Keto Vegan Podcast!   Valuable Resources For an extensive list of foods with their carb, fat and protein count, go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how For a keto-vegan start-up menu and shopping list go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how Heylo Facebook: @sayheylotolowcarbliving facebook.com/groups/weareheylotogether facebook.com/weareheylo   Host Bio Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle. Resources: https://www.rachelgtherapy.co.uk/the-keto-vegan Watch here: https://www.youtube.com/@TheKetoVegan/podcasts Facebook group: https://www.facebook.com/groups/821471059206067 Email: contact@rachelgtherapy.co.uk https://theketovegan.podbean.com/  

In this episode, we dive into the rich and diverse world of Irish and Italian cuisines. We'll compare and contrast various aspects, from traditional breakfasts to festive foods, providing insights into the ingredients, flavours, and cultural significance of meals and dishes. Traditional Breakfasts: We'll explore the hearty ingredients of a full Irish breakfast versus the simple sugar filled Italian breakfast. Comfort Foods: Join us as we warm up with a discussion on Irish stew, Italian minestrone, risotto, and other comforting dishes from both cultures. Breads and Baking: Discover the differences between Irish soda bread and Italian focaccia, along with a comparison of scones and biscotti. Seafood Specialties: Dive into the fresh tastes of Galway Oysters and Dublin Bay prawns compared to Italian seafood pasta. Cheese and Dairy: Savour the distinct flavours of Irish cheddar against Italian classics such as Parmigiano-Reggiano and mozzarella. Festive Foods and Traditions: Explore the traditional holiday foods of Ireland and Italy, perfect for celebrations like Christmas and Easter. Desserts and Sweets: Sweeten your day with a chat about Irish apple tart and barnbrack versus Italian tiramisu and cannoli. Pasta vs. Potatoes: Delve into the central role of pasta in Italian cuisine and potatoes in Irish cuisine, examining the cultural significance and variety of dishes featuring these staples. Meat: From the meat-heavy diet of the Irish to the famous bistecca alla fiorentina, learn about meat quality and restaurant menu staples. Tune in for a flavourful journey through the rich culinary landscapes of Ireland and Italy. Whether you're a foodie or just curious about different cultures, this episode is sure to tantalise your taste buds.   Social Links: https://linktr.ee/theirishpodcast   ABOUT SEASON 3 Join Jane and Cormac once again as they delve into the exhilarating and often challenging journey of moving abroad in Season 3. This season, we're diving deep into what it takes to make the leap to a new country, with firsthand accounts and practical advice for anyone considering an adventure. We'll be catching up with friends who have made Italy their home, exploring their unique experiences and insights. Our friends will share their stories of adapting to a new culture, finding work, and building a community far from home. But that's not all! We're bringing in some special guest episodes featuring our beloved friends and family back in Ireland. These episodes will provide a comforting glimpse of home, filled with heartwarming anecdotes and perspectives on what it's like to stay connected with loved ones while living abroad. Whether you're dreaming of an international move or simply curious about the realities of expatriate life, Season 3 promises a rich tapestry of experiences, practical tips, and the unmistakable charm of Irish storytelling. Social Links: https://linktr.ee/theirishpodcast

Elis and John embark on their 1,000 hours of political podcasting over the next 5 weeks, much to Producer Dave's dismay. Which is quite an incredible aim given the short timescales at play here.But today's show is of the unclothed variety as the boys chat being naked whilst John's seen a film with more willies than the average cinema fare. Plus there are some bold assertions thrown around in the current operating house of this nation, the Petty Parliament.If you want to get in touch with the show with everything from your Mad Dads to general entertaining musings then fire it across to elisandjohn@bbc.co.uk. You can also WhatsApp on 07974 293 022. Save the number in your contacts and then message the show straight from the app.

Early sightings of sharks forced several beaches to close Memorial Day weekend, and experts say it's a trend to expect to see all summer long. Also, with the rules of tipping becoming more and more confusing, NBC's Vicky Nguyen details offers some guidance in navigating the complex landscape. Plus, Darius Rucker joins the show to catch up on the latest and discuss his new memoir “Life's Too Short.” And, to celebrate Jewish American Heritage Month, Al Roker visits a bakery that's putting its twist on a classic treat: babka. 

This episode is inspired by brunsviger and sweet focaccia. I talk a little about each, share a base recipe then three topping ideas: dark brown sugar with cinnamon, salted honey butter and cherry and rosemary. Newsletter/website: homebaking.substack.com Email me: FlourButterEggsSugar@gmail.com

Today on the Ether we have Stargaze week 113 creator chat. You'll hear from Ruwan.stars, sk, Berny, Sandytoes2211, Breads, Pixeldreamz, khatereh, Daniel Guana, and more! Recorded on May 2nd 2024. Make sure to check out the newest tracks from Finn and the RAC FM gang over at ImaginetheSmell.org! The majority of the music at the end of these spaces can be found streaming over on Spotify, and the rest of the streaming platforms. Thank you to everyone in the community who supports TerraSpaces.

Get ready for an exhilarating ride through the world of rock and roll with Tim Steinruck lead vocalist and guitarist of The Mighty One. Our conversation dives deep into Tim's musical journey, tracing his evolution from a young music enthusiast to a seasoned songwriter and performer. Listen in as we dissect the complexities of his creative process, the thrill of launching new tracks, and the resurgence of rock and roll with its anthem-like vibe. And, if you're a KISS fan, you'll love our discussion on Tim's special connection to the classic song, God Gave Rock and Roll to You. The conversation doesn't stop there. We venture into Tim's early days and the influences that shaped his musical trajectory. He shares his experiences with legendary musician Paul Stanley of KISS, and how Canadian bands like Prism and Streetheart sparked his interest in bass playing. We also get into the gritty details of his new single, Torture of Rock and Roll. Plus, you won't want to miss his unforgettable experience of performing with a Van Halen tribute band in front of 5000 fans. In this episode, we also peel back the curtain on Tim's upcoming comic book series, Torch of Rock and Roll, which is inspired by his music video. Our chat unravels how he uses his music and personal development coaching to ignite others' passion and purpose. We discuss the behind-the-scenes of the animated music video and wrap up with some invaluable advice from Tim to budding musicians aspiring to make their mark in the music world. So, buckle up and let your soul get lost in the rhythm of our engaging conversation.You can find Tim  @TheMightyOne on Instagram on Twitter, TikTok, and Instagram.Listen to the playlist on SpotifyWatch the episode on YouTubeFollow Music Junkies everywhere  Make sure to HIT that LIKE BUTTON and SUBSCRIBE to our Channel to be notified of new episodes! We always have a new episode every Monday at 1 pm Rock on! Music JunkiesSupport the Show.

Can you believe it is 2024 and we don't have a single gluten-free bread that tastes amazing and is widely available. Why can't I go into a fast food chain and order a burger with good GF bread!? I know a lot of y'all are gluten-free like me, whether you're gluten intolerant or celiac or choose to cut gluten out of your diet. One of the most common questions I get is, "What gluten-free breads do you like that actually tastes good?" Because so often gluten-free bread is small and dry and just does not taste like bread at all.  I've been gluten-free for about 6 years and I've tried dozens of gluten-free breads at this point. Today I'm going to share my top picks! Jane's Top GF bread recommendations:Greenlite artisan breadAgainst the Grain baguettesBase Culture Keto BreadBread Srsly SourdoughPrairie Foods spelt sourdoughIf you're gluten-intolerant, you may have a chemical sensitivity to glyphosate, not necessarily gluten. In which case, organic flour/bread/pasta may sit well with you! Here are some organic options: Better Basics Milling (organic flour)Bluebird Grain Farms (organic flour)Cultures for Health sourdough startersVignoli Egg Pasta - Use code FARMTOFUTURE for 15% off your order at Vignoli Learn more:Glyphosate episode with Kelly RyersonGlyphosate impact on microbiome Connect with Jane Z. on Instagram at @farm.to.future

Today on the Ether we have Nico and Signal B hosting episode 24 of Shoot Your Shot Among the Stars. You'll hear from Drewwww, Breads, dumpstar, Signal B, Kc iMagination, and more! Recorded on March 26th 2024. Make sure to check out the newest tracks from Finn and the RAC FM gang over at ImaginetheSmell.org! The majority of the music at the end of these spaces can be found streaming over on Spotify, and the rest of the streaming platforms. Thank you to everyone in the community who supports TerraSpaces.

Today on the Ether we have Stargaze hosting a discussion on the spending proposal to give pSTAKE 75.4 million stars for LST and POL. You'll hear from Ruwan.stars, Persistence One, Winnie, stkADITYA, pSTAKE Finance, Breads, Signal B, $uperEra $a, and more! Recorded on March 26th 2024. Make sure to check out the newest tracks from Finn and the RAC FM gang over at ImaginetheSmell.org! The majority of the music at the end of these spaces can be found streaming over on Spotify, and the rest of the streaming platforms. Thank you to everyone in the community who supports TerraSpaces.

Coffee. Lunch. Cooking Classes. Business Deals. Marriage Proposals. It all happens (and more) at Sue Pera's Cornerstone Coffeehouse, the ultimate example of a third space!   From her early beginnings in IT to Breads n' Cheese of Hershey, join us as Sue shares her remarkable story of overcoming challenges to establish Cornerstone Coffeehouse in Camp Hill, PA. With unwavering determination, take-charge leadership, and a passion for fostering a positive environment for all, this Market Street maven has created a community hub like no other.

She left her corporate job in the city for a more simple life in The Fort Leonard Wood area, and Stephanie DiPietro, Owner of Poppy Jo's Breads and Bakes says it has been a wonderful, yet eye opening experience.  Hear Stephanies story as well as how she juggles a very fast growing business while being a wife and Mother.  The Fort NOT Lost in the Woods Podcast is sponsored by Nexthome Team Ellis, The Bow and Barrel Sportsmen Center, Security Bank of Pulaski County and TK's Pizza of St. Robert. The Fort NOT Lost in the Woods Podcast is a production of O'Quinn Marketing. For information on being a guest or sponsor, email tracy@oquinnmarketing.com.

Today on the Ether we have Stargaze week 105 creator chat. You'll hear from Ruwan.stars, Berny, LilliputsWonder, Breads, flarnrules, theoracle.stars, and more! Recorded on March 7th 2024. Make sure to check out the newest tracks from Finn and the RAC FM gang over at ImaginetheSmell.org! The majority of the music at the end of these spaces can be found streaming over on Spotify, and the rest of the streaming platforms. Thank you to everyone in the community who supports TerraSpaces.

Have you ever numbed, denied or suppressed your feelings? To fit in? Or because the feelings hurt so much they threatened to engulf you? Listen in as Fred shares his insights on feeling to heal.Here's a link to Fred's first interview https://thriving-adoptees.simplecast.com/episodes/discovering-who-i-am-with-fred-nicoraHere's a bit about Fred from his website.Fred Nicora has followed a path of unexplained restlessness ignited by undisclosed triggers in his efforts to find the right fit for his own identity and seek truth in his life.  Careers explored on his journey include health care administration, architecture, business consulting, high school and middle school teaching, corporate business management, and his own entrepreneurial endeavors including a startup fitness-based nutrition company and now authoring stories reflecting his perspective and insights of experiences from traumatic events and unusual life altering experiences including his status as a Late Discovery Adoptee.  His work thoughtfully examines self-identity, adoption, recovery from addiction, spiritual, mental, and physical fitness, and faith.​Fred's other passion is developing and selling nutrient packed, delicious, gluten free baked products sold as Fred's Breads, www.fredsbreadstore.com.  Offerings focus on a unique blend of mouth-watering flavor combinations naturally high in protein with additional protein boosts available.  Some products are also offered as vegan gluten free. Fred holds a B.S. in Business Administration, an M.S. in Management Technology, a Master's in Architecture and a secondary lifetime Teaching License via a master's program.  Following a traumatic life altering event, Fred struggled with drug and alcohol addiction eventually finding sobriety and his need for spiritual, mental, and physical health. A father of three grown children, Fred currently lives and maintains a small hobby farm in Southeastern Wisconsin where he breeds and sells registered Dexter cattle.  Lines are bred for excellent temperament, in both polled and horned options with strong confirmation in both milking and beefing lines.https://www.instagram.com/frednicora.fitness/https://twitter.com/frednicorahttps://www.facebook.com/fred.nicorahttps://www.frednicora.com/  Guests and the host are not (unless mentioned) licensed pscyho-therapists and speak from their own opinion only. Seek qualified advice if you need help.

On this episode of Virtual Coffee, I chat with Erika, the Founder and Owner of Nutty for Bread. Erika sells homemade sweet breads and other baked goods like cake pops, cakes, cookies… they all sound and look absolutely delicious! On this episode, Erika discuss her plans for the future of Nutty for Bread, how she creates and tests recipes, and some of her favorite treats to make. Be sure to check out Nutty for Bread, and happy listening! Nutty for Bread's Instagram ----more---- ☕️ Instagram & Facebook: @virtualcoffeepodcast ☕️ Email: virtualcoffeepodcast@gmail.com  ☕️ Linktree   ⭐️⭐️⭐️⭐️⭐️ Don't forget to leave a rating & review for Virtual Coffee! ⭐️⭐️⭐️⭐️⭐️   Music: Blippy Trance by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/5759-blippy-trance License: http://creativecommons.org/licenses/by/4.0/

What will you eat? What won't you? In this bonus episode of "Three Ingredients" we discuss eating some things that many people consider very strange. Tarantula anyone? How about guinea pig? Then we consider the lobster — and discuss other unmentionable aspects of cuisine. And have you contemplated the human toll of eating vegetables? Are you ready for some food for thought? We've got it.---To receive new episodes of "Three Ingredients" as they drop, sign up to become a free subscriber at threeingredients.substack.com/subscribe. If you want to receive bonus posts, recipes, restaurant recommendations, photos and more, please consider becoming a paid subscriber.Ruth Reichl is author of the Substack newsletter La Briffe and 11 books, including “The Paris Novel,” which publishes in April. She was editor in chief of Gourmet Magazine and the restaurant critic of the New York Times and Los Angeles Times. Nancy Silverton leads the Mozza Restaurant Group and is author of nine cookbooks, including her newest, "The Cookie That Changed My Life." Laurie Ochoa is general manager of L.A. Times Food and one of the writers of the paper's Tasting Notes newsletter. She was executive editor of Gourmet when Ruth led the magazine, editor in chief of the L.A. Weekly and co-author of “Nancy Silverton's Breads from the La Brea Bakery.” This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com/subscribe

Mavs Talk, not doing so well! Luka Balling though! How bout those Cowboys?! Fun season BUT playoff disaster! Top 3 Bottom 3 Breads! --- Support this podcast: https://podcasters.spotify.com/pod/show/onelegfaded/support

We started off talking about Star Trek, moved to Gravy's, Bologna entered the party along with Breads. Taylor Swift and the Chiefs made an appearance and we squeezed in a little Hockey talk along with other topics I just can't remember. You know, a typical show for us here at The Old Man's Podcast with Eric Kirk and the Navigators!!!!  We started our "Engagements" contest were at the end of the Month, the Listener with the Most Engagement Points for the Month will win a $100 Glow Flow Denver Gift Card. Eric explains all the details in the show. Keep an eye out for a short "InfoCast" about it. Have an AWESOME Day and join us again tomorrow at 7am pst / 10am eastern!! Later Gators!!!   The Old Man's Podcast is a 2023 Award Winning Podcast: “Overlord Indie Podcast Award Winner - Live Podcaster of the Year 2023 – The Old Man's Podcast” “Listed on FeedSpot's TOP 100 Family Friendly Podcasts” https://blog.feedspot.com/family_friendly_podcasts/   Get everything you need to start your own successful podcast on Podbean here: https://www.podbean.com/tomspodcastPBFree   Visit our webpage where you can catch up on Current / Past Episodes: www.theoldmanspodcast.com     Contact us at: theoldmanspodcast@gmail.com   Visit and Support Our Partners: Podcast Overlord: https://overlordshop.com/store Glow Flow Denver: https://www.glowflowdenver.com/ Whole-E Shift: https://www.wholeeshift.com/   Roaming the Road (of Life): https://www.shondasinclair.com/   Follow us on: Facebook: The Old Man's Podcast @TheOldManOnPodbean Twitter: The Old Man's Podcast. @TheOldMansPodc1   The Old Man's Podcast is presented in Association with Lagoonanaut Media Holdings.   Intro and closing Music is “Biff” by “The Huntertones” from their CD Titled “ENGINE CO.” Check out this and their other CD's available on their webpage www.huntertones.com , These Cats can play!!!!

Danny and Kate Tamberelli join Kurt and Scotty to talk about a couple that sued after their love insurance policy failed, a scientist who wore a bird mask to gain trust of birds and failed miserably and a garlic bread factory that burned down!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Do you know what is the number one category of food that has the highest caloric intake?    Breads, pastries, buns, bagels, muffins, granola cereals, all of that stuff.    Food companies have been tricking us into using their products as healthy breakfasts and so-called nutrition experts and maybe even some guru on social media are telling you what's healthy or not. But ultimately, these processed foods are the biggest thing ravaging our health. And the biggest culprits of that is around breakfast.    That's why, in this episode of Fatal Convenience Solutions, we're going to explore better solutions for your breakfast.      What I discuss:   05:36: What's the deal with cereal? 06:41: Are protein options any better? 06:56: What choices should you avoid? 07:13: What breakfast solutions do we have?   Reliable Sources where you can learn more: Meal skipping and variables related to energy balance in adults: A brief review, with emphasis on the breakfast meal Long-Term Weight Loss and Breakfast in Subjects in the National Weight Control Registry Breakfast: a multidisciplinary approach The Effect of Breakfast Type on Total Daily Energy Intake and Body Mass Index: Results from the Third National Health and Nutrition Examination Survey (NHANES III) What to eat for all day energy  Energy-boosting breakfast recipes   References Cleveland Clinic. (2020). The 5 Worst Breakfast Foods for You. Retrieved from https://health.clevelandclinic.org/sluggish-start-the-5-worst-breakfast-foods/#:~:text=The%20best%20breakfast%20foods%20give,and%20can%20cause%20weight%20gain. Cultural Awareness International. (2015). Breakfast Around the World. Retrieved from https://culturalawareness.com/breakfast-around-the-world/ DarinOlien.com. (2023). Cereal. Retrieved from https://darinolien.com/cereal-fatal-conveniences/ Harvard College. (2019). 4 ways to boost your energy naturally with breakfast. Retrieved from https://www.health.harvard.edu/staying-healthy/4-ways-to-boost-your-energy-naturally-with-breakfast Harvard College. (2023). Are all processed meats equally bad for health? Retrieved from https://www.hsph.harvard.edu/news/hsph-in-the-news/are-all-processed-meats-equally-bad-for-health/#:~:text=Eating%20too%20much%20bacon%2C%20sausages,as%20heart%20disease%20and%20diabetes. Harvard Health. (2022). The sweet danger of sugar. Retrieved from https://www.health.harvard.edu/heart-health/the-sweet-danger-of-sugar#:~:text=%22The%20effects%20of%20added%20sugar,%2C%22%20says%20Dr.%20Hu. Kubala, J., & Gunnars, K. (2023). 16 Delicious High Protein Foods. Retrieved from healthline: https://www.healthline.com/nutrition/high-protein-foods#pumpkin-seeds Liao, S. (2023). Breakfast for life: Quick tips for meals that boost energy and health. Retrieved from The Washington Post: https://www.washingtonpost.com/wellness/2023/05/08/healthy-breakfast-protein-fiber/ MINIMALISTBAKER.COM . (2033). Peanut Butter Overnight Oats (5 Ingredients!). Retrieved from https://minimalistbaker.com/peanut-butter-overnight-oats/ Myers, I. (2022). Cereal offenders: potentially harmful ingredients in ‘healthy' breakfast food. Retrieved from ewg: https://www.ewg.org/news-insights/news/2022/01/cereal-offenders-potentially-harmful-ingredients-healthy-breakfast-food Spritzler, F., & Davidson, K. (2023). The 12 Best Foods to Eat in the Morning. Retrieved from healthline: https://www.healthline.com/nutrition/12-best-foods-to-eat-in-morning#greek-yogurt     Thank you to our sponsors:   Shop Truth Treatments at https://truth360pro.com/collections/frontpage?ba=c-darin-olien   Order my Fatal Conveniences book: https://darinolien.com/fatal-conveniences-book/     Find more from Darin:   Website: https://darinolien.com/ Instagram: https://www.instagram.com/Darinolien/ Book: https://darinolien.com/fatal-conveniences-book/ Down to Earth: https://darinolien.com/down-to-earth/

4 of us. 4 topics. 4 you.