Podcasts about Canton

Thank you to our sponsor, Mantle! Canton's in bed with Nasdaq, a Google DeepMind's paper talks up the role of blockchain in an agentic economy and an alleged insider cashes in on Maduro's capture. In this DEX in the City episode, hosts Katherine Kirkpatrick Bos, Jessi Brooks and Vy Le dive into the implications of Canton's Nasdaq deal, why DeepMind's study matters for crypto and the legality of insider trading on prediction markets. Vy highlights what Canton's Nasdaq deal signals about the priorities of institutions adopting blockchain technology. Katherine and Jessi engage in what happens when the machines take over. Plus, should federal officials be banned from using prediction markets? Hosts: Jessi Brooks Katherine Kirkpatrick Bos TuongVy Le Links: Bitcoin Rallies to $93,000 After U.S. Attack on Venezuela How the x402 Standard Is Enabling AI Agents to Pay Each Other Why the Black Friday Whale's $192 Million Crypto Trade Was Legal DEX in the City: Insider Trading and Crypto: What the Law Actually Says Google DeepMind's agentic economy paper Pawthereum's website A copy of Rep. Ritchie's bill Learn more about your ad choices. Visit megaphone.fm/adchoices

Crypto News: BNY launches tokenized deposits amid TradFi rush into blockchain and crypto. JPMorgan to issue its JPM deposit token directly on privacy-focused Canton Network. Nasdaq, CME Group join forces to launch Nasdaq-CME Crypto Index.Brought to you by

Crypto News: Trump says he's instructing unnamed representatives to buy $200 billion in MBS in a bid to narrow mortgage spreads and bring down rates. This in addition to other QE activities will bring more liquidity to markets. Morgan Stanley continues crypto push, plans wallet in the second half of 2026. Brought to you by

JPM Coin to be issued on Canton Network. J.P. Morgan's blockchain unit is planning to issue JPM Coin on the privacy-enabled Canton Network, aiming to enable 24/7 settlement alongside tokenized assets. The move signals growing institutional shift toward real‑time, interoperable digital money. CoinDesk's Jennifer Sanasie hosts "CoinDesk Daily." - This episode was hosted by Jennifer Sanasie. “CoinDesk Daily” is produced by Jennifer Sanasie and edited by Victor Chen.

Today we're diving into Canton Network with Digital Asset CEO Yuval Rooz—and why it's suddenly at the center of Wall Street's “real onchain” moment: DTCC is mapping tokenization and identifying Canton as a supported network as it moves regulated assets on-chain, while JPMorgan is bringing JPM Coin onto Canton as part of its always-on settlement push. The big takeaway: this isn't about memecoins—it's about bringing the pipes of traditional finance onchain, where quadrillions of dollars in securities activity could eventually be represented and settled through tokenized workflows, changing how collateral, liquidity, and market infrastructure work in 2026 and beyond.

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

To kick off the year, Jim reviews the 2025 Hall of Fame Classes for Cooperstown, Canton, and Springfield, as well as teases what is to come for Pod of Fame in 2026 (3:10). Then, Jim previews the 2026 Hall of Fame Classes for Baseball, Football, and Basketball (15:30).

In this episode of the TDR Devy Podcast, we run a 5-round combined mock draft featuring 2026 NFL rookies and elite prospects from the 2027, 2028, and 2029 classes.This episode focuses on strategy over hype, including:Player movement and shifting market valuesBuy/sell conversations across draft classesStrengths and weaknesses of each incoming classHow to balance immediate NFL production with long-term Devy insulationWhether you play dynasty, Devy, or Campus-to-Canton, this episode is built to help you stay ahead of the market — not chase it.

Coming to you from Canton, Ohio, it's our Stagg Bowl preview edition of the D3football.com Around the Nation podcast. Patrick Coleman and Greg Thomas are joined by Keith McMillan, as well as Seth Howard of the Left Hash Podcast and D1 Rejects, a former UW-River Falls quarterback and assistant coach who will be our sideline reporter for our audio broadcast of Stagg Bowl 52. (Watch on ESPN, then mute the sound and listen to us!) Patrick, Greg and Keith talked with a number of players and both head coaches at Friday's media day, and we bring a sampling of those conversations, of which you'll hear or see more on our pregame coverage. Hear what UW-River Falls safety Andre Hall thinks about the pace of the game compared to the pace of practice. Cortez Jones and North Central coach Brad Spencer talk about what you'll see when the offensive is playing well. Falcons Gagliardi winner and quarterback Kaleb Blaha talks about how it felt to get a few extra days off between games and our panel discusses both the mental and physical benefits of getting that time back. North Central's J.P. Sullivan talks about carrying on the tradition of great Cardinals defensive linemen. River Falls receiver Blake Rohrer discusses the Falcons wide receiver group. Cardinals receiver Thomas Skokna talks about the possibly unexpected way he and quarterback Garret Wilson built their chemistry. Falcons linebacker Gage Timm talks about how the UW-RF season has prepared them for this moment and coach Matt Walker talks about the important thing he had to do before he could commit to the Top Gun offense. UW-Oshkosh coach Peter Jennings joins us to talk about coaching against each of these teams this season, and how you can't play the comparative scores game when looking at his Titans' games against North Central and UW-River Falls. Plus, we take your mailbag questions, talk about coaching changes and much more. That and more in this edition of the D3football.com Around the Nation podcast. The D3football.com Around the Nation podcast is a weekly conversation about NCAA Division III football, and has been running since 2007.

Daily Mass Readings and Reflection Daily Mass Readings and reflection for 1/03/26 from Fr Ovidiu Marginean, from St George Romanian Byzantine Catholic Cathedral in Canton, Ohio.

Kick off 2026 with laughter and real talk! In this episode of the Nacho Kids Podcast, Lori and David explore the powerful topic of expectations—why they trip us up, how to let go of what others "should" do, and how to build more peace and happiness in your blended family life. In this episode: Why expecting others to change (especially as a New Year's resolution!) sets you up for disappointment How your personal stories, judgments, and baggage shape what you expect from others—and how to rewrite those scripts Practical advice on shifting your mindset, spotting unrealistic expectations, and finding the positive even in tough times The importance of controlling your own reactions and embracing ownership of your actions and mistakes Why social media and Hallmark movies might be sabotaging your happiness Exciting news about donated Nacho Kids Academy scholarships, courtesy of the amazing Sylvia Krakauer Nacho Testimony: "If it wasn't for Nacho Parenting, I'd be divorced... again!" ~ L.W., Canton, OH, USA

Daily Mass Readings and Reflection Daily Mass Readings and reflection for 1/02/26 from Fr Ovidiu Marginean, from St George Romanian Byzantine Catholic Cathedral in Canton, Ohio.

CTL Script/ Top Stories of January 2nd Publish Date: January 2nd   Pre-Roll: From the Ingles Studio Welcome to the Award-Winning Cherokee Tribune Ledger Podcast  Today is Friday, January 2nd and Happy Birthday to Cuba Gooding Jr. I’m Chris Culwell and here are the stories Cherokee is talking about, presented by Times Journal Cherokee County’s Development Service Center going cashless Cherokee County musician Kurt Lee Wheeler performs in movie MLK Day Unity Breakfast returning to Canton after hiatus Plus, Leah McGrath from Ingles Markets on breads We’ll have all this and more coming up on the Cherokee Tribune-Ledger Podcast, and if you’re looking for Community news, we encourage you to listen and subscribe!  Commercial: INGLES 9 STORY 1: Cherokee County’s Development Service Center going cashless The Cherokee County Development Service Center is now cashless—no more bills or coins at the counter. If you’re handling business licenses, building permits, alcohol licenses, or even motorized cart registrations, you’ll need to pay with a card, check, money order, or online. The office, located on the ground floor of the county’s admin building in Canton, says this change will speed things up and make transactions more secure. So, plan ahead—no cash, no exceptions. Got questions? Call 770-721-7810 or email dsc@cherokeecountyga.gov. And hey, for more details, check out their website. STORY 2: Cherokee County musician Kurt Lee Wheeler performs in movie Kurt Lee Wheeler’s had plenty to smile about this holiday season. By day, he’s teaching at Creekland Middle School in Canton—a job he loves. But outside the classroom? He’s been busy releasing a new album and making his movie debut. After hearing his music, producer and actress Roberta Sparta invited Wheeler to perform in The Secret Life of a Good Wife, a Lifetime movie that premiered Thanksgiving Day. In a scene shot in Acworth, Wheeler and his band played during an outdoor gathering. Wheeler’s new album, Lathemtown, features some of the best bluegrass talent around, including Aaron Ramsey and Jake Stargel. A Cherokee County favorite, Wheeler’s also known for writing the county’s official song and performing at countless local events. With retirement from teaching on the horizon this May, Wheeler’s looking forward to traveling, spending time with his new grandchild, and, of course, making more music. STORY 3: MLK Day Unity Breakfast returning to Canton after hiatus  The MLK Day Unity Breakfast is making its long-awaited return to Canton on Jan. 19 after a six-year break. This free event kicks off at 8 a.m. with breakfast at the Cherokee County Conference Center (1130 Bluffs Parkway), followed by a program at 9 a.m. honoring Dr. Martin Luther King Jr.’s legacy of equality, justice, and service. The keynote speaker? Canton native and weather-climate expert Dr. James Marshall Shepherd, a Cherokee High valedictorian who’s advised NASA, Congress, and even the White House. The program will also feature local leaders, a community choir, creative dance, and the CFCC Unity Award Presentation. For more info or to donate, visit cfergusoncc.org. We have opportunities for sponsors to get great engagement on these shows. Call 770.874.3200 for more info.    We’ll be right back. Break: INGLES 10 STORY 4: Johns Creek holds off Cherokee Cherokee had its shot—literally—but couldn’t quite close the deal, falling 69-63 to Johns Creek in Monday’s Lemon Street Classic at Marietta High. Down two with 33 seconds left, Polk Corben’s steal and layup gave Cherokee life. Then Johns Creek missed two free throws, leaving the door wide open. But Braylon Luster’s potential game-tying shot? Off the mark. Forced to foul, Cherokee watched the Gladiators ice it with four free throws. Tatum Holmes led the Gladiators with 25 points, while Kaysan Brock added 13. For Cherokee, Sean Williams and Braylon Luster each dropped 21, with Luster sparking a furious fourth-quarter rally. Trailing 58-46 after three, Cherokee clawed back with a 10-2 run, cutting the lead to one. But Brock’s clutch three-pointer with 1:33 left sealed the Gladiators’ win. It was a back-and-forth battle early. Cherokee’s hot start from deep gave them a 9-2 lead, but Johns Creek answered with a 12-4 run, fueled by three triples. By halftime, the Gladiators clung to a 30-28 edge. In the end, Cherokee’s fight wasn’t enough. FALCONS: The Falcons’ season, a rollercoaster of confusion and chaos, somehow got even weirder Monday night. Already eliminated from playoff contention weeks ago, Atlanta (7-9) pulled off a dramatic 27-24 win over the Rams, their third straight victory in a season that’s been equal parts frustrating and baffling. Zane Gonzalez nailed a 51-yard field goal with 21 seconds left, capping a game where Atlanta blew a 21-point lead but still managed to hang on. It’s been that kind of year—beating Super Bowl contenders like Buffalo and L.A., but losing to teams like the Jets and Panthers. Go figure. Bijan Robinson was unstoppable, racking up 195 rushing yards, two touchdowns, and a highlight-reel 93-yard run that left jaws on the floor. But let’s not sugarcoat it—this season’s been a mess. Special teams? A disaster, with yet another blocked field goal returned for a touchdown. The Cousins signing? A head-scratcher. And yet, somehow, the Falcons are ending the year on a high note, showing flashes of the potential fans expected back in August. For now, though, they’ll be watching the playoffs from the couch—again. I’m Keith Ippolito and this is your tribune ledger sports minute. STORY 5: New laws will address professional services, homeowner protections, car owners and politicians  While most laws from this year’s legislative session kicked in back in July, a few big ones kicked off on New Year’s Day. They tackle everything from dentist shortages to car tags, with a little campaign finance reform thrown in for good measure. Take House Bill 148, for example. Rep. John Carson, a CPA from Cobb, is trying to fix Georgia’s accountant shortage. His bill updates a 30-year-old licensing system, making it easier to become a CPA and letting out-of-state firms work here without opening an office. Then there’s House Bill 567, aimed at solving the dentist drought. Rep. Katie Dempsey’s bill allows licensed dentists to practice online—yes, teledentistry is now a thing—and ensures dental plans cover it. Homeowners get a win, too. Senate Bill 35 doubles the notice period for nonrenewal of certain insurance policies to 60 days. And Senate Bill 112 makes HVAC warranties transferable to new buyers and bans those annoying “register your product or lose your warranty” rules. Campaign finance? Senate Bill 199 tightens the rules, requiring PACs to keep detailed bank records and file disclosures with the State Ethics Commission. Oh, and candidates can’t be investigated within 60 days of an election. And for the patriotic crowd, there’s Senate Bill 291. It introduces a new license plate with the American flag and “America First” slogan. Proceeds go to the state’s general fund. And now here is Leah McGrath from Ingles Markets on breads Commercial: We’ll have closing comments after this.   COMMERCIAL: INGLES 1   SIGN OFF –   Thanks again for hanging out with us on today’s Cherokee Tribune Ledger Podcast. If you enjoy these shows, we encourage you to check out our other offerings, like the Cherokee Tribune Ledger Podcast, the Marietta Daily Journal, or the Community Podcast for Rockdale Newton and Morgan Counties. Read more about all our stories and get other great content at www.tribuneledgernews.com Did you know over 50% of Americans listen to podcasts weekly? Giving you important news about our community and telling great stories are what we do. Make sure you join us for our next episode and be sure to share this podcast on social media with your friends and family. Add us to your Alexa Flash Briefing or your Google Home Briefing and be sure to like, follow, and subscribe wherever you get your podcasts. Produced by the BG Podcast Network Show Sponsors: www.ingles-markets.com See omnystudio.com/listener for privacy information.

Daily Mass Readings and Reflection Daily Mass Readings and reflection for 1/01/26 from Fr Ovidiu Marginean, from St George Romanian Byzantine Catholic Cathedral in Canton, Ohio.

Daily Mass Readings and Reflection Daily Mass Readings and reflection for 12/31/25 from Fr Ovidiu Marginean, from St George Romanian Byzantine Catholic Cathedral in Canton, Ohio.

Paul Calvisi, Darren Urban and Dani Sureck all want to finish strong in 2025 with a game left in the season, so the discussion gets quick into what the Cardinals will see in L.A. this weekend, the NFL MVP race with Matthew Stafford, seeking pass rush, missing Budda showed up, finding consistency on the offense, addressing offensive line this offseason, Trey McBride's passion over records (and same with Michael Wilson), a Getting Cultured quickie recap for the year, JG's message of the change that is coming, a Wise Guy blowout, Larry Fitzgerald takes another step toward Canton, a fast and furious Winning Behavior, and Dani's final message to the frustrated fans.See omnystudio.com/listener for privacy information.

Daily Mass Readings and Reflection Daily Mass Readings and reflection for 12/30/25 from Fr Ovidiu Marginean, from St George Romanian Byzantine Catholic Cathedral in Canton, Ohio.

Welcome to Steelers Morning Rush, our new daily short-form podcast with Alan Saunders, giving a longer perspective on a single news topic surrounding the Pittsburgh Steelers or the National Football League. Today, it's the case for former Pittsburgh Steelers wide receiver Hines Ward to make the Pro Football Hall of Fame. Ward was snubbed from the list of Hall of Fame finalists on Tuesday for the 10th consecutive year, leaving some to wonder if the Super Bowl XL MVP will ever be enshrined in Canton, Ohio. Alan breaks it down. Learn more about your ad choices. Visit megaphone.fm/adchoices

As we close out 2025, we want to take a moment to say thank you to everyone who tapped in, supported, shared, and showed love to Say What You Mean with Jéan P the MC.This year, we dropped 24 episodes featuring a wide range of guests—artists, creatives, organizers, entrepreneurs, and community voices—all highlighting what's really going on in Canton, Ohio and beyond. From real conversations and personal stories to culture, growth, and community impact, every episode was rooted in authenticity and purpose.This platform exists to give people space to speak their truth, share their journeys, and connect dots within the city we love. None of this happens without the listeners, the viewers, and the guests who trusted us with their stories.If you've been rocking with us this past year—or if you're just now finding the show—we appreciate you more than you know.Please like, follow, subscribe, and share as we head into a new year with even bigger conversations and deeper community connections.Here's to growth, honesty, and continuing to say what we mean in 2026.

This week we travel back to Pandora to visit Eywa, swim with Tulkun, fly with Tetrapteron, and survive the thanator's. No, we didn't just make all that up. It's the vast world James Cameron has built in Avatar: Fire and Ash. We also discuss Left-Handed Girl, The Human Centipede (First Sequence), Kill Bill: The Whole Bloody Affair, Die Hard, and Four Christmases. All while drinking Congress Street. A New England IPA by Trillium Brewing Company out of Canton, Massachusetts. Intro and Beer Selection 0:00-12:38 Avatar: Fire and Ash Review 12:38-49:15 Nano Reviews 49:15-1:06:51 Outro 1:06:51-1:09:19 Subscribe to our Patreon for premium episodes! Like us on Facebook! Follow us on Apple Podcasts! Follow us on Spotify! Follow us on  Podbean! Follow us on Instagram! Follow us on TikTok! You can buy individual premium episodes on our Bandcamp! Send your questions and comments to sudsandcinemapodcast@gmail.com Logo and Artwork by @djmikeholiday

Paul Calvisi, Darren Urban and Dani Sureck all want to finish strong in 2025 with a game left in the season, so the discussion gets quick into what the Cardinals will see in L.A. this weekend, the NFL MVP race with Matthew Stafford, seeking pass rush, missing Budda showed up, finding consistency on the offense, addressing offensive line this offseason, Trey McBride's passion over records (and same with Michael Wilson), a Getting Cultured quickie recap for the year, JG's message of the change that is coming, a Wise Guy blowout, Larry Fitzgerald takes another step toward Canton, a fast and furious Winning Behavior, and Dani's final message to the frustrated fans.See omnystudio.com/listener for privacy information.

Kyle Shanahan is having the kind of season that gets a coach enshrined in Canton

Daily Mass Readings and Reflection Daily Mass Readings and reflection for 12/29/25 from Fr Ovidiu Marginean, from St George Romanian Byzantine Catholic Cathedral in Canton, Ohio.  

Joseph Schauer, President and CEO of Schauer Group, joins our personal lines podcast to share the 106-year history of his family's firm and discuss what gives him his competitive edge in business. He also touches upon how his hometown of Canton, Ohio, was vital to shaping his life.

Daily Mass Readings and Reflection Daily Mass Readings and reflection for 12/28/25 from Fr Ovidiu Marginean, from St George Romanian Byzantine Catholic Cathedral in Canton, Ohio.  

Evangelical Free Church of Canton

Bizarre News - December 2025 | Paranormal Podcast In this December edition of Bizarre News, we kick things off with a terrifying close-to-home story from Canton, Ohio, where an off-duty police officer working security at a Walmart experienced what could have been a fatal encounter. While booking shoplifter Shane Newton and his female accomplice in the back of the store, the officer performed only a partial pat-down before turning to radio the station—that's when Newton pulled out a concealed pistol and raised it to fire. In what can only be described as divine intervention, the gun jammed at the critical moment, giving the officer just enough time to deliver a flying knee strike that broke Newman's rib and allowed him to wrestle the weapon away. We also dive into psychic Uri Geller's bold claims about the interstellar comet 3I Atlas, which he insists is actually an alien spacecraft carrying extraterrestrial beings who have peaceful intentions for humanity. Geller even reveals his own alleged encounter from 50 years ago when he claims he was shown frozen alien bodies by Werner von Braun deep beneath NASA's Goddard Space Flight Center, connecting his past experience to current cosmic events. Our bizarre journey continues with the disturbing case of Cedric Lodge, a former Harvard Medical School morgue manager who was sentenced to eight years in prison for running a dark web body parts trafficking operation. Between 2018 and 2020, Lodge sold human brains, skin, hands, and even complete faces as if they were baubles or trinkets, with one horrifying example involving skin being tanned into leather to bind a book. We wrap up with a geological mystery from Bermuda, where scientists have discovered a massive 12.4-mile thick layer of rock sitting between the oceanic crust and Earth's mantle—an anomaly never observed anywhere else on the planet that may finally explain why this archipelago appears to float above the surrounding ocean despite having no volcanic activity for over 30 million years.

CTL Script/ Top Stories of December 26th Publish Date: December 26th   Pre-Roll: From the Ingles Studio Welcome to the Award-Winning Cherokee Tribune Ledger Podcast  Today is Friday, December 26th and Happy Birthday to Lars Ulrich I’m Chris Culwell and here are the stories Cherokee is talking about, presented by Times Journal Cherokee High School student places in statewide art contest Salleigh Grubbs appointed to State Election Board Georgia DOT suspends lane closures for the holidays Plus, Leah McGrath from Ingles Markets on holiday foods We’ll have all this and more coming up on the Cherokee Tribune-Ledger Podcast, and if you’re looking for Community news, we encourage you to listen and subscribe!  Commercial: INGLES 8 STORY 1: Cherokee High School student places in statewide art contest Cherokee High senior Grace Dai just snagged second place in the Georgia State Parks and Historic Sites Art Contest, and her piece, “The Fall of the House of Chief Vann,” is heading to the Georgia State Capitol for the 2026 legislative session. Pretty cool, right? Dai’s no stranger to recognition—she’s been in the Governor’s Honors Program for Visual Arts, featured in the Atlanta High School Art Exhibit, and, oh yeah, she’s also a National Merit Scholarship Semifinalist. Her art teacher, Morgan Clifton, must be beaming. Grace? She’s clearly on a roll, and it doesn’t look like she’s slowing down anytime soon. STORY 2: Salleigh Grubbs appointed to State Election Board Salleigh Grubbs, former Cobb GOP Chair, is stepping into a new role on the State Election Board. Lt. Gov. Burt Jones appointed her to fill the seat left by Rick Jeffares, who stepped down last week. It’s a “recess appointment,” Grubbs explained, and she’s diving in right away. “I’m honored, humbled—really, all of it,” she said. “Fair elections have been my focus for years, and I’m ready to get to work.” A Marietta native, Grubbs led the Cobb GOP until earlier this year and now serves as the Georgia GOP’s first vice chair. “This is about transparency,” she added. STORY 3: Georgia DOT suspends lane closures for the holidays  With the holidays here, the Georgia DOT is giving drivers a little gift: no lane closures on interstates, major routes, or roads near shopping hotspots. From Dec. 23 at 6 a.m. to Dec. 28 at 10 p.m., and again from Dec. 31 at 5 a.m. to Jan. 2 at 5 a.m., you’ll get a break from the cones. But don’t get too comfy—crews might still be working nearby, and emergencies? Yeah, those closures can still happen. Stay sharp, watch for signs, and check the 511GA app for updates. Safe travels, y’all. We have opportunities for sponsors to get great engagement on these shows. Call 770.874.3200 for more info.    We’ll be right back. Break: INGLES 9 STORY 4: High-Scoring Georgia Men's Basketball Continues Non-Conference Roll With SEC play looming, Georgia’s men’s basketball team has plenty to feel good about. Monday night, they steamrolled West Georgia 103-74, improving to 11-1 and keeping their spotless 35-0 home non-conference record under coach Mike White intact. Blue Cain and Jeremiah Wilkinson were on fire, combining for 39 points. Cain dropped 20 on 9-of-13 shooting, adding four assists and three steals. “They told me about the 100-point record after the game,” Cain said. “It’s cool, but we’re just focused on playing the right way.” Somto Cyril? A beast. Fifteen points, 15 boards, four blocks. SEC, here they come. FALCONS: Bijan Robinson was electric, C.J. Henderson clutch, and the Falcons? They held on—barely. Atlanta edged Arizona 26-19 on Sunday, thanks to Henderson’s diving interception with 90 seconds left, slamming the door on the Cardinals’ final drive. Robinson? Unreal. 171 total yards, a touchdown grab, and a spot in Falcons history—just the third player to hit 2,000 scrimmage yards in a season. Not bad company: Jamal Anderson, William Andrews. Arizona? Another heartbreak. Seven straight losses, 12 of their last 13. Brissett’s 203 yards weren’t enough, and a wild Michael Wilson TD catch wasn’t either. Atlanta’s still alive. Barely. I’m Keith Ippolito and this is your tribune ledger sports minute. STORY 5: Incoming Mayor Dennis Nelson shares goals for Ball Ground  Dennis Nelson has big plans for Ball Ground. The incoming mayor, set to be sworn in Jan. 15, wants to turn Ball Ground Highway into a bustling commercial corridor and add a new park—maybe even the city’s first dog park. “Right now, it’s just an empty stretch,” he said. “People want to stay local, not drive miles for dinner or shopping.” Nelson’s also focused on the truck bypass project, aiming to keep heavy traffic out of downtown. “Everyone’s tired of the trucks,” he said. A Ball Ground resident since 2018, Nelson’s roots run deep—his great-great-grandfather helped settle the nearby city of Nelson. And now here is Leah McGrath from Ingles Markets on holiday foods Commercial: We’ll have closing comments after this.   COMMERCIAL: INGLES 10   SIGN OFF –   Thanks again for hanging out with us on today’s Cherokee Tribune Ledger Podcast. If you enjoy these shows, we encourage you to check out our other offerings, like the Cherokee Tribune Ledger Podcast, the Marietta Daily Journal, or the Community Podcast for Rockdale Newton and Morgan Counties. Read more about all our stories and get other great content at www.tribuneledgernews.com Did you know over 50% of Americans listen to podcasts weekly? Giving you important news about our community and telling great stories are what we do. Make sure you join us for our next episode and be sure to share this podcast on social media with your friends and family. Add us to your Alexa Flash Briefing or your Google Home Briefing and be sure to like, follow, and subscribe wherever you get your podcasts. Produced by the BG Podcast Network Show Sponsors: www.ingles-markets.com See omnystudio.com/listener for privacy information.

Kenny Roda of WHBC Radio in Canton speaks with us about Steelers-Browns Sunday in Cleveland. Learn more about your ad choices. Visit megaphone.fm/adchoices

Week 16 is in the books, which means championship week is here! Before then, let's talk about what happened this past week with our favorite IDPs. With Bobbo out of town and Addie on IR (illness), Jeff Pomazal tags in with Josh to break down all the LB developments (Schwesinger + some key injuries), DL news (Kobie Turner rising in the DT ranks), and DB happenings (it's a White Christmas). Merry Christmas and good luck this week!0:00 Welcome In, Jeff!2:03 Carson Schwesinger is Ballin'6:08 LB Developments23:26 DL Developments41:44 DB DevelopmentsCheck out our brand-new, free IDP start/sit tool, powered by Mike Woellert's weekly projections: https://idpstartsit.com/Subscribe to our YouTube channel for our other shows, The IDP After Show and All IDP.If you'd like to support the show, you can do so for just $5/month over at ⁠theIDPshow.com⁠. We've got some premium features for paid supporters that we know you'll enjoy. Follow us on Twitter ⁠@theidpshow⁠. Thanks for listening!

Thank you to our sponsor, Mantle. Sign up for their hackathon here!After a “weird” year in the markets, hosts Ram Ahluwalia and Christopher Perkins are joined by Ava Labs' President John Wu for a candid debate about where crypto really is in the cycle—and what needs to happen next. The panel wrestles with a question many investors are quietly asking: has the market washed out enough to set up the next move, or is something still missing? They explore why momentum has faded, what signs would suggest it's coming back, and why 2026 keeps coming up in long-term conversations—even as near-term enthusiasm remains divided. Plus, why TGEs are “dying” and, with the rise of super apps, does Coinbase has an edge on Web2 players like Robinhood?  Hosts: Ram Ahluwalia, CFA, CEO and Founder of Lumida Christopher Perkins, Managing Partner and President of CoinFund Guest: John Wu, President of Ava Labs Links: Unchained:  Circle Acquires Interop Labs Team, Excludes Axelar Foundation and Token  Aave's Rushed Governance Vote Draws Backlash UNI Token Rallies as Voting Begins on UNIfication Proposal Bitcoin's Demand Boom is Fading: CryptoQuant Alex Thorn predicts BTC will reach $250K by end of 2027  Memento's research on TGEs  Jeff Dorman on X: “I don't know a single liquid fund that has bought a new token on TGE in over 2 years.” CoinDesk: Coinbase rolls out stock trading, prediction markets and more in bid to become the 'Everything Exchange' The Block:  Coinbase to acquire prediction markets startup The Clearing Company AAVE token holder proposes 'poison pill' for DAO to absorb Aave Labs amid contentious revenue debate Timestamps:

Frank & JB look at two great Semifinal games from start to finish and begin to preview the January 6th Stagg Bowl in Canton, OH. During the show, JB reveals his Week 16 MVPs and discusses with Frank how this Stagg Bowl matchup compares with other recent matchups. Finally, they discuss ITH's Stagg Bowl coverage and other content issues. Tune in for highlights and so much more…   Winning Teams Featured with Video Clips:   UW-River Falls - @UWRFFootball North Central - @football_ncc

Katie Canton, Head of Brand Experience at Goosechase, joins Pathmonk Presents to break down how interactive experiences outperform passive content across marketing, education, and internal programs. Katie explains how Goosechase evolved from a simple scavenger hunt app into a powerful platform for active learning, employee onboarding, fundraising, and customer engagement. The conversation explores why people remember experiences—not slide decks—and how brands can design participation-driven moments that drive real emotional impact. Katie also shares practical insights on website conversion strategy, product-led growth, and how marketers should adapt to a rapidly changing, AI-influenced search landscape. This episode is a clear reminder that engagement isn't told—it's experienced.

She ruled the South China Sea, terrified navies, and ran her pirate empire with ruthless efficiency – meet Zheng Yi Sao, the Pirate Queen of Admin.In this family friendly episode of Dead Funny History, historian Greg Jenner dives into the extraordinary life of Zheng Yi Sao, one of the most powerful pirates who ever lived. Born around 1775 in Guangdong, China, Shi Yang (as she was first known) rose from poverty to command a fleet of 70,000 pirates. Her journey began with a job on a boat where she sold secrets to powerful men, and took a dramatic turn when she married the notorious pirate Zheng Yi.After her husband's death in 1807 – either by cannon or storm – Zheng Yi Sao took command of the pirate confederation. She wasn't just a fearsome fighter; she was a master of organisation. She split her fleet into colour-coded squadrons, enforced strict rules (including ear removal for slackers), and offered perks like pensions and healthcare. Her pirates even had a retirement home.Greg reveals how Zheng Yi Sao's empire grew through clever business tactics. She sold protection certificates to merchants, hijacked salt shipments, and outnumbered the Qing navy three to one. Her pirates wielded massive 8-foot guns called jingals and swam into battle with machete-tipped poles. At one point, the city of Canton panicked just from a polite warning of attack.Despite efforts by the Chinese government – and help from the Portuguese and British navies – Zheng Yi Sao remained undefeated. Eventually, she retired in luxury after being paid off by the empire. She may have run an illegal gambling house in her later years, but she died rich and respected in 1844.With jokes, sound effects, and a quiz to test your memory, this episode is a swashbuckling, spreadsheet-wielding celebration of a pirate legend.Writers: Gabby Hutchinson Crouch, Athena Kugblenu and Dr Emma Nagouse Host: Greg Jenner Performers: Mali Ann Rees and Richard David-Caine Producer: Dr Emma Nagouse Associate Producer: Gabby Hutchinson Crouch Audio Producer: Emma Weatherill Script Consultant: Dr Ron Po Production Coordinator: Liz Tuohy Production Manager: Jo Kyle Sound Designer: Peregrine AndrewsA BBC Studios Production

In this episode of Hope Discovered, Elaine Russell Reolfi and the CEO of CommQuest, sits down with the Honorable Frank Forchione to explore how community leadership, compassion, and lived experience can transform lives.Judge Forchione reflects on his upbringing in Canton, the values instilled by his family and Catholic education, and the mentors who shaped his belief that public service should be about making a difference—not just holding a title. From his early dreams of baseball and teaching to his path through law, prosecution, and ultimately the bench, he shares how listening, humility, and a willingness to keep learning have guided his approach to justice.

From a godly upbringing to a life bound by addiction, sexual brokenness, and emptiness, Tirun shares his raw and honest testimony of how Jesus Christ rescued him from a destructive path. Raised in the church but lost in sin, until a powerful encounter with God brought true freedom, healing, and purpose. This is a testimony of grace, redemption, and the transforming power of Jesus.Watch Nadeen's Testimony here ⇨ https://youtu.be/8720RhChBN0Support our channel & Become a Partner ⇨  https://www.missiondelafe.org/   Listen on Podcast Spotify Podcast ⇨ https://spoti.fi/3RBKdq3Apple Podcast ⇨ https://apple.co/3evzCuuConnect with ushttps://www.facebook.com/delafetestimonieshttps://www.instagram.com/delafetestimonies/Connect with TirunEmail ⇨ Tirunjonell@gmail.comCredits:Testimony by Tirun CarswellDirected by Darvin RamirezInterviewed by Jenifer LopezEdited By Joshua GayleAudio Mixed by Paul Nicholas Testimony Recorded in Canton, OhioDelafé Testimonies is a global evangelistic project with the mission of creating the world's largest archive of Jesus testimonies until His return. Our vision is to save souls, build community, and set people free through the testimony of Jesus.Chapters00:00 Introduction00:21 Warning 00:26 My Mother's Rocky Relationship with My Father05:52 Seeing How My Father Treated Women09:04 Desiring a Relationship with God as a Child13:37 Being Further Introduced to Perversion19:44 Stepfather Finds Jesus, Going Deeper into Sexual Sin23:03 The Dangers of Pornography25:57 Embracing the Party Lifestyle in College29:36 Dropping Out of School, In Trouble with the Law35:57 Moving Back Home, Still Battling Lust42:02 Taking On My Father's Destructive Patterns46:17 The Lord Starts Drawing Me to Himself49:55 An Unforgettable Night54:01 Surrendering My Life to Jesus1:00:36 Experiencing God's Redemption1:06:21 Getting Involved in Ministry1:07:26 Who is Jesus to You?1:11:54 Prayer1:17:46 Final WordsTirun Carswell Testimony

Evangelical Free Church of Canton

Comedian Jay Jurden explains why nine years of theater training is his "superpower" on the stand-up stage—and why he treats every punchline like a line of dialogue rather than a personal diary entry. His new special, Yes Ma'am, argues that physical specificity (from "rolling a wheelchair into affordable housing" to Marjorie Taylor Greene's hooves) is what separates a 300-level performer from a novice looking at their shoes. Along the way: memories of growing up in Canton, Mississippi, where movie sets for A Time to Kill. Plus, the greatest college football analogy ever delivered by a gay comedian—a warning against "scrambling" for viral crowd work instead of sticking to the designed play.  Produced by Corey Wara Email us at ⁠⁠⁠⁠thegist@mikepesca.com⁠⁠⁠⁠ To advertise on the show, contact ⁠⁠⁠⁠ad-sales@libsyn.com⁠⁠⁠⁠ or visit ⁠⁠⁠⁠https://advertising.libsyn.com/TheGist⁠⁠⁠⁠ Subscribe to The Gist: ⁠⁠⁠⁠https://subscribe.mikepesca.com/⁠⁠⁠⁠ Subscribe to The Gist Youtube Page: ⁠⁠⁠⁠https://www.youtube.com/channel/UC4_bh0wHgk2YfpKf4rg40_g⁠⁠⁠⁠ Subscribe to The Gist Instagram Page: ⁠⁠⁠⁠GIST INSTAGRAM⁠⁠⁠⁠ Follow The Gist List at: ⁠⁠⁠⁠Pesca⁠⁠⁠⁠ ⁠⁠⁠⁠Profundities | Mike Pesca | Substack⁠⁠⁠⁠

This week on the HowToBBQRight Podcast, we can't believe Season 8 is already over (00:14). While out on a hunting trip, Malcom discovered some killer food in Canton, Mississippi (01:23). I've been baking nonstop this year, and I'm on a serious roll (05:14). Fantasy football has come down to the wire around the office lately (08:14). If you're shopping for Christmas gifts for a pitmaster, we break down exactly what you should be looking for (11:17), along with the absolute worst Christmas gifts we've ever received (15:45). Malcom shares his no-nonsense pitmaster gift guide (18:06), though gift wrapping is definitely not his strong suit (26:12). If you've got GrillGrates and want to add a nonstick layer, here's how to do it right (31:48). You can't go wrong with classic cast iron as a gift (34:58). We also discuss what the perfect main dish for Christmas dinner should be (41:54) and what Christmas will look like this year at the Reed household (51:04). Looking to make pork belly sliders for the holidays? We've got a quick and easy recipe (55:11). Plus, we answer listener questions: can you smoke a tenderloin and re-sear it later (59:12), are there any non-sweet glazes for ham (1:00:58), and can you dry brine a beef tenderloin overnight (1:03:01)?  

Yuval Rooz, co-founder and CEO of Canton Network, discusses building a public blockchain that still allows for privacy. He covers the latest crypto news and the work Canton is doing, including recent permissions to put U.S. Treasuries on the network. This will allow people to move Treasuries “in real time” rather than the days it currently takes. He talks about why some assets are more appealing on the blockchain than others, comparing real estate to potential Treasuries demand.======== Schwab Network ========Empowering every investor and trader, every market day. Subscribe to the Market Minute newsletter - https://schwabnetwork.com/subscribeDownload the iOS app - https://apps.apple.com/us/app/schwab-network/id1460719185Download the Amazon Fire Tv App - https://www.amazon.com/TD-Ameritrade-Network/dp/B07KRD76C7Watch on Sling - https://watch.sling.com/1/asset/191928615bd8d47686f94682aefaa007/watchWatch on Vizio - https://www.vizio.com/en/watchfreeplus-exploreWatch on DistroTV - https://www.distro.tv/live/schwab-network/Follow us on X – https://twitter.com/schwabnetworkFollow us on Facebook – https://www.facebook.com/schwabnetworkFollow us on LinkedIn - https://www.linkedin.com/company/schwab-network/ About Schwab Network - https://schwabnetwork.com/about

CTL Script/ Top Stories of December 19th Publish Date: December 19th   Pre-Roll: From the Ingles Studio Welcome to the Award-Winning Cherokee Tribune Ledger Podcast  Today is Friday, December 19th and Happy Birthday to Al Kaline I’m Chris Culwell and here are the stories Cherokee is talking about, presented by Times Journal Sawnee EMC announces a balanced rate approach for 2026 Northside Hospital Cherokee named one of the best in U.S. for maternity care School board honors retiring Chief of Staff Mike McGowan Plus, Leah McGrath from Ingles Markets on saturated fats As well as Shane Delancey the Director of the Christmas Tradition at the Strand Theatre We’ll have all this and more coming up on the Cherokee Tribune-Ledger Podcast, and if you’re looking for Community news, we encourage you to listen and subscribe!  Here is Shane Delancey the Director of the Christmas Tradition at the Strand Theatre Commercial: THE STRAND STORY 1: Sawnee EMC announces a balanced rate approach for 2026 Sawnee EMC has some good news for its members heading into 2026—most will see their monthly bills drop slightly in January compared to December. It’s not a huge change, but hey, every little bit helps, right? Here’s the deal: the Board of Directors voted to lower the Wholesale Power Cost Adjustment (WPCA) by $4.72 per month for accounts using 1,500 kWh. At the same time, they approved small increases to base charges—about $2 to $3 per month. The net result? A $2 monthly savings for most members using 1,500 kWh. For those using less energy, the savings will be smaller, but still there. Sawnee says it’s committed to keeping rates affordable and only making changes when absolutely necessary. Serving over 203,000 accounts across seven counties in north Georgia, they also offer energy-saving tips, rebates, and incentives to help members cut costs. Questions? Call 770-887-2363 or visit www.sawnee.coop. STORY 2: Northside Hospital Cherokee named one of the best in U.S. for maternity care Northside Hospital Cherokee just snagged a big honor—it’s been named one of the nation’s top hospitals for maternity care by U.S. News & World Report. The “High Performing” rating puts it in the top 10% for uncomplicated pregnancies, making it one of only seven hospitals in Georgia to earn the distinction. Last year, nearly 3,000 babies were born at the Canton hospital, which also holds a Level III maternal care verification. Christina Roberts, director of women’s services, called the recognition a testament to their “high-quality, compassionate care.” Oh, and it’s not just maternity—Northside Cherokee also excels in 15 other areas, from cancer surgeries to heart failure care. STORY 3: School board honors retiring Chief of Staff Mike McGowan  After nearly 30 years with the Cherokee County School District, Mike McGowan is hanging up his hat—and the farewell was as heartfelt as you’d expect for someone who’s been a cornerstone of the district. At his final school board meeting last week, McGowan, CCSD’s first-ever chief of staff, was showered with gratitude, stories, and a few tears. Here is Superintendent Mary Elizabeth Davis and several school board members thanking McGowan for his service to CCSD. VO CLIPS From “hall monitor” to “everybody’s best friend,” McGowan’s legacy is clear: he made things better—for students, staff, and the entire community. We have opportunities for sponsors to get great engagement on these shows. Call 770.874.3200 for more info.    We’ll be right back. Break: Ingles Markets 8 STORY 4: Names approved for new Cherokee High School athletic facilities Tommy Baker Field isn’t going anywhere—at least in name. Cherokee County’s school board made it official on Dec. 11: the new Cherokee High School’s football field will still be called Tommy Baker Field, while the stadium itself gets a fresh name, Warrior Stadium. For Cherokee’s athletic director Jeremy Adams, keeping the name alive wasn’t up for debate. The original Tommy Baker Field, home to the Warriors for 70 seasons, was named in 1958 after Tommy Baker, a student who passed away tragically in 1957. His legacy? Still strong. BRAVES: Ha-Seong Kim is staying put in Atlanta—at least for another year. The 30-year-old shortstop signed a one-year, $20 million deal with the Braves on Monday, locking him in as the team’s starter for 2026. Not bad, considering he turned down a $16 million option just last month and walked away with an extra $4 million. Kim joined the Braves late last season, claimed off waivers from Tampa Bay on Sept. 1. He made an immediate impact, hitting .309 with a .372 OBP, three homers, and 12 RBIs in his first 19 games. Sure, he cooled off at the end—1-for-19 in the last five games—but the Braves clearly see his potential. Kim’s journey hasn’t been without bumps. Injuries sidelined him for much of 2025 with the Rays, where he hit just .214 in 24 games. But let’s not forget—this guy won a Gold Glove with the Padres in 2023 and has 84 career stolen bases. The Braves are betting on a bounce-back. And if Kim can channel his San Diego form, he could be a 3-4 WAR player. High hopes, but hey, the talent’s there. I’m Keith Ippolito and this is your tribune ledger sports minute. STORY 5: Tanner Place in Canton will soon welcome its first residents  Come January 1, the first families will finally move into Tanner Place, a long-awaited affordable housing community in Canton. The ribbon-cutting ceremony on Tuesday wasn’t just about opening doors—it was about honoring a legacy. Pat Tanner, the neighborhood’s namesake and a former Canton City Council member, stood alongside her 98-year-old mother, Ozella Tanner, as she cut the ribbon. “This is humbling,” Tanner said, her voice full of emotion. “We knew this city needed safe, decent housing, and today, we’ve made that happen.” Tanner Place replaces 39 old units with 70 new ones, funded through state tax credits, HUD vouchers, and local contributions. Mayor Bill Grant called it “money well spent,” noting it’s the first new public housing in Canton in over 50 years. CHA Director Jacquelyn Loberg said 18 units are ready now, with more to follow in January. This project is just the beginning—next up, the redevelopment of Oakside Drive. And now here is Leah McGrath from Ingles Markets on saturated fats Commercial: We’ll have closing comments after this.   COMMERCIAL: VILLA RICA WONDERLAND TRAIN   SIGN OFF –   Thanks again for hanging out with us on today’s Cherokee Tribune Ledger Podcast. If you enjoy these shows, we encourage you to check out our other offerings, like the Cherokee Tribune Ledger Podcast, the Marietta Daily Journal, or the Community Podcast for Rockdale Newton and Morgan Counties. Read more about all our stories and get other great content at www.tribuneledgernews.com Did you know over 50% of Americans listen to podcasts weekly? Giving you important news about our community and telling great stories are what we do. Make sure you join us for our next episode and be sure to share this podcast on social media with your friends and family. Add us to your Alexa Flash Briefing or your Google Home Briefing and be sure to like, follow, and subscribe wherever you get your podcasts. Produced by the BG Podcast Network Show Sponsors: www.ingles-markets.com See omnystudio.com/listener for privacy information.

Today's episode covers a range of top stories. The search for the Brown University shooter continues, with new videos and pictures released of the alleged shooter. A vigil was held for the victims, and the community is still reeling from the tragedy. Meanwhile, a manhunt is underway for the person who shot and killed an MIT professor in his Brookline home. Other stories include a 16-year-old in custody for a shooting in Canton, and the latest on the murders of a Hollywood director and his wife. We'll also touch on the FAA's six billion dollar investment in air traffic control infrastructure and more.See omnystudio.com/listener for privacy information.

Burnout is something we hear about constantly when we're working with churches. This topic is incredibly timely and personal for a lot of pastors. Burnout is not just about being tired or having a busy season—it's much deeper than that. It affects leaders physically, emotionally and spiritually, and it impacts their team and church in ways they might not even realize. In this episode, Sean and Amy are joined by Jimmy McLoud, the Lead Pastor of First Christian Church in Canton, Ohio and a ministry consultant on the Unstuck team, to talk about how burnout affects church staff members.   This episode is sponsored by Donorbox: Still relying on cash and checks for offerings? Half of churchgoers already prefer to give electronically. Donorbox Live Kiosk helps churches like yours boost giving by 35%. Imagine thousands more dollars each month to fortify your ministry. All you need is a tablet, card reader and Donorbox's app. Donorbox lets congregants make tithes, offerings and donations instantly with cards or digital wallets, like Apple Pay and Google Pay. Get two months free at donorbox.org/unstuckpodcast.   Join the Conversation on Social Media We use hashtag #unstuckchurch on X and on Instagram. 

Thank you to our sponsors, Mantle!On this episode of Bits + Bips, hosts Ram Ahluwalia, Austin Campbell, and Chris Perkins are joined by Elisabeth Kirby, Head of Market Structure at Tradeweb, for a wide-ranging conversation about the future of crypto markets — and who will control them. They unpack why US market structure legislation stalled, how the SEC's enforcement-first approach shaped the last cycle, and what it signals that JPMorgan, BlackRock, and others are moving forward with tokenization.  The group debates whether Ethereum's institutional edge is durable, whether Canton can scale beyond early adopters, and why Solana's “decentralized Nasdaq” vision still faces hard questions. The episode closes with a sober look at macro conditions, risk appetite, and why crypto may be stuck waiting, even as the long-term institutional thesis quietly strengthens. Hosts: Ram Ahluwalia, CFA, CEO and Founder of Lumida Austin Campbell, NYU Stern professor and founder and managing partner of Zero Knowledge Consulting Christopher Perkins, Managing Partner and President of CoinFund Guest: Elisabeth Kirby, Head of Market Structure at Tradeweb Links: The S.E.C. Was Tough on Crypto. It Pulled Back After Trump Returned to Office. Timestamps:

Today's episode covers a series of top stories. We're discussing the ongoing manhunt in Rhode Island for the Brown University shooter, where two people were killed and several others were wounded. A shelter-in-place situation in Canton also made headlines after a shooting occurred during an online shopping exchange. We'll also touch on a guilty verdict in a high-profile murder case, a suspect arrested in connection with a potential terrorist attack, and more.See omnystudio.com/listener for privacy information.

Start Name Artist Album Year Comments   A Holly Jolly Christmas; It's Beginning To Look A Lot Like Christmas Dave Wickerham 2011 Sanfilippo Foundation Christmas Concert 2011 5-80 Wurlitzer, Sanfilippo Residence, Barrington Hills, IL 3:49 O Tannenbaum Gail McDowell Hicks Christmas Time at Scampi's   3-11 Robert Morton, Scampi's Organ Palace, Austin, TX; ex-Loew's Theatre, Canton, OH 7:01 It's A Marshmallow World Terry Charles White Christmas 2000 4-100 Hybrid, Kirk of Dunedin, Dunedin FL; 12 Wurlitzer ranks from the Paramount Theatre, St. Petersburg, FL and 88 electronic ranks from Allen 9:17 Still, Still, Still Tom Hoehn It's Beginning To Look A Lot Like Christmas [Manasota TOS CD]   4-32 J. Tyson Forker Memorial Wurlitzer, Grace Baptist Church, Sarasota, FL 14:38 Weiner Blut Waltz (Viennese Blood) Bill Vlasak Concert: Avalon Theatre, Milwaukee   3-19 Wurlitzer, Avalon Theatre, Milwaukee, WI 20:32 When A Child Is Born; Mary's Boy Child Robert Wolfe Sleigh Ride [Thursford TC-TE-19] 1989 3-19 Wurlitzer, The Thursford Collection, Fakenham, Norfolk 25:55 Frosty The Snowman Trent Sims A Merry Mighty Wurlitzer Christmas 1999 3-37 Wurlitzer, Emery Theatre, Cincinnati, OH 27:51 Somewhere In My Memory Rob Richards Christmas Organ Spectacular! 2001 4-80 Walker Digital Theatre Organ, Milhous Museum, Boca Raton, FL: a digital recreation of the largest Wurlitzer in the world. 30:55 Christmas In Killarney; I Saw Three Ships; Angels From The Realms Of Glory Phil Kelsall A Wurlitzer Christmas [Crimson CRIMCD183] 1998 3-14 Wurlitzer, Tower Ballroom, Blackpool 33:55 Good King Wenceslas Barron Smith Silent Night [Urania UR 8014]   Wanamaker Grand Court Organ, Philadelphia, PA 36:12 The Christmas Waltz Brett Miller Deck The Hall [Historic Organ Restoration Committee CD] 2020 7-449 Midmer Losh, Boardwalk Hall, Atlantic City, NJ 39:24 Hark! The Herald Angels Sing Reginald Foort Christmas In Your Heart [United Artists UAL 4057] 1959 4-54 Wurlitzer, Loderhose Studio, Jamaica Estates, NY; Formerly 4-21 Paramount Studio, NY 41:40 We Three Kings Mark Gifford Pipe In A Swingin' Christmas 1998 3-15 mostly Geneva, Lincoln Theatre, Belleville, IL 45:22 The Chipmunk Song (Christmas, Don't Be Late) Justin Stahl Christmas on the Circle 2015 3-24 Wurlitzer, Hilbert Circle Theatre, Indianapolis, IN 48:28 Caroling, Caroling Through The Snow; Star Carol Bob Ralston It's Beginning To Look A Lot Like Christmas [Ralston Concerts CD] 1992 3-21 Grande Barton, Granada Theatre, Kansas City, KS 52:17 Snow Juan Cardona Jr. Holidays At The Stissing Center [NYTOS] 2022 Allen T321 Quantum, Stissing Center, Pine Plains, NY 58:33 Winter Wonderland Dick Leibert Happy Hits of Christmas [RCA Victor LSP-2771] 1963 4-58 Wurlitzer, Radio City Music Hall, New York

What if an entire family's trajectory changed in a single moment of tragedy? In this episode, Stephen Woessner, founder of Predictive ROI, shares the remarkable story of his grandfather Peter Marus, who arrived in America in 1920 with just $10 and couldn't speak English. After his father was murdered on the streets of Istanbul for being Greek, eight-year-old Peter became the family breadwinner, dropping out of third grade to support his mother and siblings. That singular tragedy transformed his family's DNA, creating a lineage of entrepreneurs that spans four generations. Stephen reveals how his grandfather's business philosophy during the Great Depression, giving away more soup than he sold because "Jesus might look like anyone," shaped his own approach to business and giving. Now running an agency that serves other agencies, Stephen and his wife have quietly paid thousands in tuition for struggling families, honoring his grandfather's sacrifice while pursuing an audacious vision: building 100 churches and funding college educations for as many kids as possible. Stephen explains why education is the great equalizer, how one moment of violence created an entire family of business owners, and what it means to honor the risks your ancestors took by working late into the night when you'd rather sleep.   [00:03:00] The Corey Morris Connection Kevin and Stephen connected through Corey Morris and felt like they'd known each other for years Stephen: "When Corey introduces me to somebody, there's the transference of trust and credibility" The power of context in introductions versus generic "you're both great guys" connections Trust transfers through quality, contextual connections [00:06:40] Family First, Business Second Married 32 years to Christine, daughter Caitlyn is freshman in college Stephen and Christine were married 14 years before having Caitlyn On "empty nesting": "I think we're gonna be okay" spending time together again [00:07:00] Building Predictive ROI Started Predictive ROI in 2009 with team of 26 who genuinely care about each other Uses the "forbidden love word" inside the business Agency supports other agencies with business development and sales operations Team travels together, hangs out together, laughs and cries together [00:09:20] The Unlikely Path to Agency Life Grew up in Canton, Ohio surrounded by family restaurant businesses Graduated 272 out of 300 in high school ("I don't think you got your percentiles right, Mom") Joined Air Force in junior year, spent four years in nuclear missile silos in South Dakota Learned power of troubleshooting and system design [00:11:00] Breaking Into Advertising Working at Red Lobster, needed marketing experience to become manager Called agencies in Rapid City offering to work for free, most said he was "greener than green" Robert Sharp and Associates said yes to three-month unpaid internship Competed against two other interns: "There's no way I'm not winning this" [00:16:00] What Inspires the Work Changing trajectory from famine to feast in business development Replacing desperation with hope, confidence, and structure Creating dependable sales pipelines that open new possibilities for agencies [00:17:40] The Everest Mission Business goals mapped on office wall, but real "why" is building 100 churches Put as many kids through college as possible Stephen: "Education is a great equalizer" Business profits fund impact, not the other way around [00:20:40] Peter Marus: The Man Who Changed Everything Born 1902 in Istanbul, Turkey Father murdered on streets when Peter was eight for being Greek Dropped out of third grade to become breadwinner for mom and two younger siblings At 18 (1920), came to United States with $10 and no English [00:22:20] Building The Ideal Restaurant Came to Canton, Ohio, started washing dishes and cutting vegetables Traded skills for money, saved everything Six years later, opened The Ideal restaurant in downtown Canton Got married, had four kids [00:23:20] The Depression Philosophy Gave away more soup than he sold during the Great Depression Peter's response when asked why: "I know Jesus is coming back someday. I don't know what he's gonna look like, so I'm just gonna be kind to everybody" Entire business plan: "If you take care of your customer, they will take care of you" And he was right [00:24:20] Papu: 14 Years of Living Proof Stephen called him "Papu" (Greek for grandfather), passed away when Stephen was 14 For 14 years, showed Stephen what it meant to be good person, take care of people, sacrifice for family Stephen: "I didn't hear somebody just talk about it. I saw somebody live it" [00:25:40] When DNA Changes in a Moment Stephen believes when great-grandfather was murdered, family DNA changed to entrepreneurs Peter's four kids all became restaurateurs All 10 grandkids became business owners 100% of family downstream became entrepreneurs [00:28:00] From Poor Student to Education Advocate Peter had only third grade education but was incredibly intelligent Never stopped reading and consuming knowledge with fervor for education Stephen got four college degrees through Air Force Now wants to put as many kids through college as possible in Peter's honor [00:29:20] Becoming a Partner in Three Years Told agency president: "I want to be an owner in this business" Set five-year goal, worked hard, badgered the president Accomplished it in three years instead [00:30:00] The Late Night Work Ethic Peter's photo framed on Stephen's office wall as daily reminder At night when tired: "I think I can send one more email" Has privilege to do what he does because Peter took all those risks Grandmother's struggle from Crete to America was horrendous too [00:32:00] The $5,186 Check That Changed Lives First time Stephen has shared this story publicly 15 years ago at back-to-school night, wondered if families were struggling with tuition Principal Bob said family's business failing, owed $5,186, had to pull kids out Stephen brought check that day, one condition: complete anonymity Received anonymous thank you letter, Stephen and Christine crying in kitchen: "We need to do more of that" [00:36:00] The Gift of Receiving Kevin's realization 13 years ago: not receiving deprives others of joy of giving Family foundation gives kids debit card at Christmas to find struggling families Kids shop for gifts/food, deliver everything themselves Oldest daughter: "Dad, I wish I could just do that all the time" [00:38:40] Blossom Garden Orphanage Kevin's family supports Jamaica orphanage for years, takes trips to spend time with kids Kids call it "white people day" when they visit First trip son Brock was 3, only white kid in photo, completely oblivious Now take kids' school friends, parents amazed when they return with new perspective   KEY QUOTES "You know, I know that Jesus is coming back someday. I don't know what he's gonna look like, so I'm just gonna be kind to everybody." - Peter Marus (Stephen's grandfather) "If you take care of your customer, they will take care of you." - Peter Marus "In that moment that my great-grandfather was murdered in Istanbul, everything downstream changed. We became entrepreneurs." - Stephen Woessner "Education is a great equalizer. If you want to change somebody's trajectory, give them education." - Stephen Woessner CONNECT WITH STEPHEN WOESSNER 

Hey, it's Dave Jackson, and I'm thrilled to bring you episode 1014 of the School of Podcasting. You've heard me say it before: "Podcasts lead to relationships, and those relationships lead to opportunities." Today, I brought proof! I sat down with Kim Newlove and Jan Almasey, who shared amazing stories about how starting a podcast opened doors they never anticipated.Kim Newlove's Story:Kim hosts The Pharmacist Voice, where she shares insights on using your voice in the medical field, as well as the Perrysburg Podcast in Ohio. It's been incredible watching Kim become a mini local celebrity—people in her town now recognize her as "the podcast woman." Whether it's meeting city council members or audience listeners who discovered the area through her podcast, Kim sees firsthand how her show for Perrysburg builds authentic relationships. She even reached out to her local library to run seminars on "how to listen to podcasts," growing her audience one person at a time. You can check out Kim's work at the Pharmacist Voice.Jan Almasey's Journey:Jan started the Apex Podcast after seeing how storytelling could bring hope to his local community in Stark County, Ohio. Over three years, the show picked up momentum, leading to speaking engagements at high schools, partnerships with the local chamber of commerce, and even a sponsorship from the city that helped him set up a podcast studio in downtown Canton. Jan's strategy? Build real relationships—sending thank-you cards or making personal follow-up calls to guests fueled organic growth. Later, those relationships directly translated to business opportunities like agency work, consulting gigs, and even a grant through Jumpstart Inc. to support the local economy. Jan's story proves that podcasting is about more than downloads—it's about building a network that keeps on growing. Learn more at https://www.linkedin.com/in/jan-almasy/My Takeaway:Reflecting on their experiences—and my own—I can't stress enough how starting a podcast can transform your network. Whether you're meeting listeners at local events, helping someone discover how to use a podcast app, or forming business partnerships outside your traditional circles, these relationships turn into possibilities you never would've imagined. Your podcast can be the starting point for new jobs, collaborations, consulting work, or simply making a bigger impact in your community.If you're thinking about starting a podcast or you're on the verge of giving up—let these stories convince you to stick with it. The relationships you build now might lead to the next big opportunity.Ready to plan, launch, or grow your show? Visit schoolofpodcasting.com and use coupon code LISTENER to save on your membership (with a 30-day money-back guarantee)!As always, thanks for listening—and if you've got a "Because of My Podcast" story, I'd love to hear it!Mentioned in this episode:Live AppearancesI would love to see you! You can see where I'm going to be using the link below. If you would like me to speak at your offline or online event, contact me at www.schoolofpodcasting.com/contactWhere Will I Be?Happy...

The Colts are bringing back Philip Rivers. (Stugotz was right?! Holy Bleep?! Stugotz was right!) Where are we at with Rivers as a Hall of Famer? Is this his chance to play himself into Canton? Travis Kelce says he and Taylor Swift have never gotten into an argument, and everybody is calling BS. And finally, Michael Wilbon said he hates Notre Dame, and we're split on how we feel about him showing any fandom. Learn more about your ad choices. Visit megaphone.fm/adchoices

In February of 2021, police officers performed a welfare check on 23-year-old Sandra Birchmore in Canton, Massachusetts. When they gained entry to her apartment, they found the young teacher's aide dead in her bedroom from what they determined (after 4 hours) was a suicide. It would take more than two years and multiple law enforcement agencies investigating before someone was charged with Sandra's MURDER. The investigation revealed a horrifying story of grooming and abuse, all stemming from local police officers, and leading to the murder of Sandra and her unborn baby. Want access to our first 45 episodes? Grab em here! We've made them available for free to anyone who signs up! Remember, these episodes were recorded when we had no idea what we were doing, so just keep that in mind. The audio isn't the quality we would want to put out now, but the cases are on point! Visit killerqueens.link/og to download and binge all the archived episodes today! Hang with us: Follow Us on Instagram Like Us on Facebook Join our Case Discussion Group on Facebook Get Killer Queens Merch Bonus Episodes Support Our AMAZING Sponsors: GhostBed: To get 25% sitewide off during GhostBed's Holiday Sale, go to GhostBed.com/queens and use promo code QUEENS at checkout.  HelloFresh: Go to HelloFresh.com/queens10fm now to get 10 Free Meals + Free Breakfast for Life.  © 2025 Killer Queens Podcast. All Rights Reserved Audio Production by Wayfare Recording Music provided by Steven Tobi Logo designed by Sloane Williams of The Sophisticated Crayon Learn more about your ad choices. Visit podcastchoices.com/adchoices