Podcasts about Canton

In this episode, Chris Maurice, Co-founder & CEO of Yellow Card, joins us to explore how compliant crypto rails are reshaping everyday money movement across Africa. We dig into stablecoins as practical financial tools, the regulatory groundwork that makes them usable, and what it takes to build a pan-African fintech that can withstand FX volatility, fragmented payment systems, and shifting policy environments. -- Quadrillions brings together the voices defining the next era of finance. From institutional rails to stablecoins and privacy, the series dives into how traditional markets, crypto innovation, and regulatory frameworks are converging to bring the full force of capital markets onchain. Join hosts Jason Yanowitz, Yuval Rooz, and Eric Saraniecki for deep dives with special guests Shaul Kfir, Don Wilson, Mike Belshe, Justin Peterson, Acting Chair Caroline Pham, Eli Ben-Sasson, and more. Produced by Blockworks and Canton Network. For more information, check out https://quadrillionspod.com/ -- Follow Canton: https://x.com/CantonNetwork Follow Yellow Card: https://x.com/YellowCard_App Follow Chris: https://x.com/chrismaurice Follow Eric: https://x.com/wesarn_real Follow Jason: https://x.com/JasonYanowitz Follow Empire: https://twitter.com/theempirepod -- Timestamps: (0:00) Introduction (2:02) Crypto Adoption Worldwide (6:24) What's Blocking Dollar Demand? (9:28) Canton's Focus on Emerging Markets (12:39) Infrastructure Challenges (15:46) The Role of Stablecoins (19:23) L1 Activity and Self-Custody Trends (25:04) FX Challenges (37:15) Regulations in Africa (41:37) Emerging Markets in Crypto -- Disclaimer: “Quadrillions” is a mini-series produced by Blockworks, and is sponsored by Canton Network. Nothing on this show is a recommendation to buy or sell securities or tokens. It's for informational purposes only, and the views expressed by anyone on the show are solely their opinions, not financial advice or necessarily the views of Blockworks. Our hosts, guests, and the Blockworks team may hold positions in companies, funds, or projects discussed, including those related to Canton Network.

Last time we spoke about the climax of the battle of Lake Khasan. In August, the Lake Khasan region became a tense theater of combat as Soviet and Japanese forces clashed around Changkufeng and Hill 52. The Soviets pushed a multi-front offensive, bolstered by artillery, tanks, and air power, yet the Japanese defenders held firm, aided by engineers, machine guns, and heavy guns. By the ninth and tenth, a stubborn Japanese resilience kept Hill 52 and Changkufeng in Japanese hands, though the price was steep and the field was littered with the costs of battle. Diplomatically, both sides aimed to confine the fighting and avoid a larger war. Negotiations trudged on, culminating in a tentative cease-fire draft for August eleventh: a halt to hostilities, positions to be held as of midnight on the tenth, and the creation of a border-demarcation commission. Moscow pressed for a neutral umpire; Tokyo resisted, accepting a Japanese participant but rejecting a neutral referee. The cease-fire was imperfect, with miscommunications and differing interpretations persisting.    #185 Operation Hainan Welcome to the Fall and Rise of China Podcast, I am your dutiful host Craig Watson. But, before we start I want to also remind you this podcast is only made possible through the efforts of Kings and Generals over at Youtube. Perhaps you want to learn more about the history of Asia? Kings and Generals have an assortment of episodes on history of asia and much more  so go give them a look over on Youtube. So please subscribe to Kings and Generals over at Youtube and to continue helping us produce this content please check out www.patreon.com/kingsandgenerals. If you are still hungry for some more history related content, over on my channel, the Pacific War Channel where I cover the history of China and Japan from the 19th century until the end of the Pacific War. After what seemed like a lifetime over in the northern border between the USSR and Japan, today we are returning to the Second Sino-Japanese War. Now I thought it might be a bit jarring to dive into it, so let me do a brief summary of where we are at, in the year of 1939. As the calendar turned to 1939, the Second Sino-Japanese War, which had erupted in July 1937 with the Marco Polo Bridge Incident and escalated into full-scale conflict, had evolved into a protracted quagmire for the Empire of Japan. What began as a swift campaign to subjugate the Republic of China under Chiang Kai-shek had, by the close of 1938, transformed into a war of attrition. Japanese forces, under the command of generals like Shunroku Hata and Yasuji Okamura, had achieved stunning territorial gains: the fall of Shanghai in November 1937 after a brutal three-month battle that cost over 200,000 Chinese lives; the infamous capture of Nanjing in December 1937, marked by the Nanjing Massacre where an estimated 300,000 civilians and disarmed soldiers were killed in a six-week orgy of violence; and the sequential occupations of Xuzhou in May 1938, Wuhan in October 1938, and Guangzhou that same month.  These victories secured Japan's control over China's eastern seaboard, major riverine arteries like the Yangtze, and key industrial centers, effectively stripping the Nationalists of much of their economic base. Yet, despite these advances, China refused to capitulate. Chiang's government had retreated inland to the mountainous stronghold of Chongqing in Sichuan province, where it regrouped amid the fog-laden gorges, drawing on the vast human reserves of China's interior and the resilient spirit of its people. By late 1938, Japanese casualties had mounted to approximately 50,000 killed and 200,000 wounded annually, straining the Imperial Japanese Army's resources and exposing the vulnerabilities of overextended supply lines deep into hostile territory. In Tokyo, the corridors of the Imperial General Headquarters and the Army Ministry buzzed with urgent deliberations during the winter of 1938-1939. The initial doctrine of "quick victory" through decisive battles, epitomized by the massive offensives of 1937 and 1938, had proven illusory. Japan's military planners, influenced by the Kwantung Army's experiences in Manchuria and the ongoing stalemate, recognized that China's sheer size, with its 4 million square miles and over 400 million inhabitants, rendered total conquest unfeasible without unacceptable costs. Intelligence reports highlighted the persistence of Chinese guerrilla warfare, particularly in the north where Communist forces under Mao Zedong's Eighth Route Army conducted hit-and-run operations from bases in Shanxi and Shaanxi, sabotaging railways and ambushing convoys. The Japanese response included brutal pacification campaigns, such as the early iterations of what would later formalize as the "Three Alls Policy" (kill all, burn all, loot all), aimed at devastating rural economies and isolating resistance pockets. But these measures only fueled further defiance. By early 1939, a strategic pivot was formalized: away from direct annihilation of Chinese armies toward a policy of economic strangulation. This "blockade and interdiction" approach sought to sever China's lifelines to external aid, choking off the flow of weapons, fuel, and materiel that sustained the Nationalist war effort. As one Japanese staff officer noted in internal memos, the goal was to "starve the dragon in its lair," acknowledging the limits of Japanese manpower, total forces in China numbered around 1 million by 1939, against China's inexhaustible reserves. Central to this new strategy were the three primary overland supply corridors that had emerged as China's backdoors to the world, compensating for the Japanese naval blockade that had sealed off most coastal ports since late 1937. The first and most iconic was the Burma Road, a 717-mile engineering marvel hastily constructed between 1937 and 1938 by over 200,000 Chinese and Burmese laborers under the direction of engineers like Chih-Ping Chen. Stretching from the railhead at Lashio in British Burma (modern Myanmar) through treacherous mountain passes and dense jungles to Kunming in Yunnan province, the road navigated elevations up to 7,000 feet with hundreds of hairpin turns and precarious bridges. By early 1939, it was operational, albeit plagued by monsoonal mudslides, banditry, and mechanical breakdowns of the imported trucks, many Ford and Chevrolet models supplied via British Rangoon. Despite these challenges, it funneled an increasing volume of aid: in 1939 alone, estimates suggest up to 10,000 tons per month of munitions, gasoline, and aircraft parts from Allied sources, including early Lend-Lease precursors from the United States. The road's completion in 1938 had been a direct response to the loss of southern ports, and its vulnerability to aerial interdiction made it a prime target in Japanese planning documents. The second lifeline was the Indochina route, centered on the French-built Yunnan-Vietnam Railway (also known as the Hanoi-Kunming Railway), a 465-mile narrow-gauge line completed in 1910 that linked the port of Haiphong in French Indochina to Kunming via Hanoi and Lao Cai. This colonial artery, supplemented by parallel roads and river transport along the Red River, became China's most efficient supply conduit in 1938-1939, exploiting France's uneasy neutrality. French authorities, under Governor-General Pierre Pasquier and later Georges Catroux, turned a blind eye to transshipments, allowing an average of 15,000 to 20,000 tons monthly in early 1939, far surpassing the Burma Road's initial capacity. Cargoes included Soviet arms rerouted via Vladivostok and American oil, with French complicity driven by anti-Japanese sentiment and profitable tolls. However, Japanese reconnaissance flights from bases in Guangdong noted the vulnerability of bridges and rail yards, leading to initial bombing raids by mid-1939. Diplomatic pressure mounted, with Tokyo issuing protests to Paris, foreshadowing the 1940 closure under Vichy France after the fall of France in Europe. The route's proximity to the South China Sea made it a focal point for Japanese naval strategists, who viewed it as a "leak in the blockade." The third corridor, often overlooked but critical, was the Northwest Highway through Soviet Central Asia and Xinjiang province. This overland network, upgraded between 1937 and 1941 with Soviet assistance, connected the Turkestan-Siberian Railway at Almaty (then Alma-Ata) to Lanzhou in Gansu via Urumqi, utilizing a mix of trucks, camel caravans, and rudimentary roads across the Gobi Desert and Tian Shan mountains. Under the Sino-Soviet Non-Aggression Pact of August 1937 and subsequent aid agreements, Moscow supplied China with over 900 aircraft, 82 tanks, 1,300 artillery pieces, and vast quantities of ammunition and fuel between 1937 and 1941—much of it traversing this route. In 1938-1939, volumes peaked, with Soviet pilots and advisors even establishing air bases in Lanzhou. The highway's construction involved tens of thousands of Chinese laborers, facing harsh winters and logistical hurdles, but it delivered up to 2,000 tons monthly, including entire fighter squadrons like the Polikarpov I-16. Japanese intelligence, aware of this "Red lifeline," planned disruptions but were constrained by the ongoing Nomonhan Incident on the Manchurian-Soviet border in 1939, which diverted resources and highlighted the risks of provoking Moscow. These routes collectively sustained China's resistance, prompting Japan's high command to prioritize their severance. In March 1939, the South China Area Army was established under General Rikichi Andō (later succeeded by Field Marshal Hisaichi Terauchi), headquartered in Guangzhou, with explicit orders to disrupt southern communications. Aerial campaigns intensified, with Mitsubishi G3M "Nell" bombers from Wuhan and Guangzhou targeting Kunming's airfields and the Red River bridges, while diplomatic maneuvers pressured colonial powers: Britain faced demands during the June 1939 Tientsin Crisis to close the Burma Road, and France received ultimatums that culminated in the 1940 occupation of northern Indochina. Yet, direct assaults on Yunnan or Guangxi were deemed too arduous due to rugged terrain and disease risks. Instead, planners eyed peripheral objectives to encircle these arteries. This strategic calculus set the stage for the invasion of Hainan Island, a 13,000-square-mile landmass off Guangdong's southern coast, rich in iron and copper but strategically priceless for its position astride the Indochina route and proximity to Hong Kong. By February 1939, Japanese admirals like Nobutake Kondō of the 5th Fleet advocated seizure to establish air and naval bases, plugging blockade gaps and enabling raids on Haiphong and Kunming, a prelude to broader southern expansion that would echo into the Pacific War. Now after the fall campaign around Canton in autumn 1938, the Japanese 21st Army found itself embedded in a relentless effort to sever the enemy's lifelines. Its primary objective shifted from mere battlefield engagements to tightening the choke points of enemy supply, especially along the Canton–Hankou railway. Recognizing that war materiel continued to flow into the enemy's hands, the Imperial General Headquarters ordered the 21st Army to strike at every other supply route, one by one, until the arteries of logistics were stifled. The 21st Army undertook a series of decisive occupations to disrupt transport and provisioning from multiple directions. To sustain these difficult campaigns, Imperial General Headquarters reinforced the south China command, enabling greater operational depth and endurance. The 21st Army benefited from a series of reinforcements during 1939, which allowed a reorganization of assignments and missions: In late January, the Iida Detachment was reorganized into the Formosa Mixed Brigade and took part in the invasion of Hainan Island.  Hainan, just 15 miles across the Qiongzhou Strait from the mainland, represented a critical "loophole": it lay astride the Gulf of Tonkin, enabling smuggling of arms and materiel from Haiphong to Kunming, and offered potential airfields for bombing raids deep into Yunnan. Japanese interest in Hainan dated to the 1920s, driven by the Taiwan Governor-General's Office, which eyed the island's tropical resources (rubber, iron, copper) and naval potential at ports like Sanya (Samah). Prewar surveys by Japanese firms, such as those documented in Ide Kiwata's Minami Shina no Sangyō to Keizai (1939), highlighted mineral wealth and strategic harbors. The fall of Guangzhou in October 1938 provided the perfect launchpad, but direct invasion was delayed until early 1939 amid debates between the IJA (favoring mainland advances) and IJN (prioritizing naval encirclement). The operation would also heavily align with broader "southward advance" (Nanshin-ron) doctrine foreshadowing invasions of French Indochina (1940) and the Pacific War. On the Chinese side, Hainan was lightly defended as part of Guangdong's "peace preservation" under General Yu Hanmou. Two security regiments, six guard battalions, and a self-defense corps, totaling around 7,000–10,000 poorly equipped troops guarded the island, supplemented by roughly 300 Communist guerrillas under Feng Baiju, who operated independently in the interior. The indigenous Li (Hlai) people in the mountainous south, alienated by Nationalist taxes, provided uneven support but later allied with Communists. The Imperial General Headquarters ordered the 21st Army, in cooperation with the Navy, to occupy and hold strategic points on the island near Haikou-Shih. The 21st Army commander assigned the Formosa Mixed Brigade to carry out this mission. Planning began in late 1938 under the IJN's Fifth Fleet, with IJA support from the 21st Army. The objective: secure northern and southern landing sites to bisect the island, establish air/naval bases, and exploit resources. Vice Admiral Nobutake Kondō, commanding the fleet, emphasized surprise and air superiority. The invasion began under the cover of darkness on February 9, 1939, when Kondō's convoy entered Tsinghai Bay on the northern shore of Hainan and anchored at midnight. Japanese troops swiftly disembarked, encountering minimal initial resistance from the surprised Chinese defenders, and secured a beachhead in the northern zone. At 0300 hours on 10 February, the Formosa Mixed Brigade, operating in close cooperation with naval units, executed a surprise landing at the northeastern point of Tengmai Bay in north Hainan. By 04:30, the right flank reached the main road leading to Fengyingshih, while the left flank reached a position two kilometers south of Tienwei. By 07:00, the right flank unit had overcome light enemy resistance near Yehli and occupied Chiungshan. At that moment there were approximately 1,000 elements of the enemy's 5th Infantry Brigade (militia) at Chiungshan; about half of these troops were destroyed, and the remainder fled into the hills south of Tengmai in a state of disarray. Around 08:30 that same day, the left flank unit advanced to the vicinity of Shuchang and seized Hsiuying Heights. By 12:00, it occupied Haikou, the island's northern port city and administrative center, beginning around noon. Army and navy forces coordinated to mop up remaining pockets of resistance in the northern areas, overwhelming the scattered Chinese security units through superior firepower and organization. No large-scale battles are recorded in primary accounts; instead, the engagements were characterized by rapid advances and localized skirmishes, as the Chinese forces, lacking heavy artillery or air support, could not mount a sustained defense. By the end of the day, Japanese control over the north was consolidating, with Haikou falling under their occupation.Also on 10 February, the Brigade pushed forward to seize Cingang. Wenchang would be taken on the 22nd, followed by Chinglan Port on the 23rd. On February 11, the operation expanded southward when land combat units amphibiously assaulted Samah (now Sanya) at the island's southern tip. This landing allowed them to quickly seize key positions, including the port of Yulin (Yulinkang) and the town of Yai-Hsien (Yaxian, now part of Sanya). With these southern footholds secured, Japanese forces fanned out to subjugate the rest of the island, capturing inland areas and infrastructure with little organized opposition. Meanwhile, the landing party of the South China Navy Expeditionary Force, which had joined with the Army to secure Haikou, began landing on the island's southern shore at dawn on 14 February. They operated under the protection of naval and air units. By the same morning, the landing force had advanced to Sa-Riya and, by 12:00 hours, had captured Yulin Port. Chinese casualties were significant in the brief fighting; from January to May 1939, reports indicate the 11th security regiment alone suffered 8 officers and 162 soldiers killed, 3 officers and 16 wounded, and 5 officers and 68 missing, though figures for other units are unclear. Japanese losses were not publicly detailed but appear to have been light.  When crisis pressed upon them, Nationalist forces withdrew from coastal Haikou, shepherding the last civilians toward the sheltering embrace of the Wuzhi mountain range that bands the central spine of Hainan. From that high ground they sought to endure the storm, praying that the rugged hills might shield their families from the reach of war. Yet the Li country's mountains did not deliver a sanctuary free of conflict. Later in August of 1943, an uprising erupted among the Li,Wang Guoxing, a figure of local authority and stubborn resolve. His rebellion was swiftly crushed; in reprisal, the Nationalists executed a seizure of vengeance that extended far beyond the moment of defeat, claiming seven thousand members of Wang Guoxing's kin in his village. The episode was grim testimony to the brutal calculus of war, where retaliation and fear indelibly etched the landscape of family histories. Against this backdrop, the Communists under Feng Baiju and the native Li communities forged a vigorous guerrilla war against the occupiers. The struggle was not confined to partisan skirmishes alone; it unfolded as a broader contest of survival and resistance. The Japanese response was relentless and punitive, and it fell upon Li communities in western Hainan with particular ferocity, Sanya and Danzhou bore the brunt of violence, as did the many foreign laborers conscripted into service by the occupying power. The toll of these reprisals was stark: among hundreds of thousands of slave laborers pressed into service, tens of thousands perished. Of the 100,000 laborers drawn from Hong Kong, only about 20,000 survived the war's trials, a haunting reminder of the human cost embedded in the occupation. Strategically, the island of Hainan took on a new if coercive purpose. Portions of the island were designated as a naval administrative district, with the Hainan Guard District Headquarters established at Samah, signaling its role as a forward air base and as an operational flank for broader anti-Chiang Kai-shek efforts. In parallel, the island's rich iron and copper resources were exploited to sustain the war economy of the occupiers. The control of certain areas on Hainan provided a base of operations for incursions into Guangdong and French Indochina, while the airbases that dotted the island enabled long-range air raids that threaded routes from French Indochina and Burma into the heart of China. The island thus assumed a grim dual character: a frontier fortress for the occupiers and a ground for the prolonged suffering of its inhabitants. Hainan then served as a launchpad for later incursions into Guangdong and Indochina. Meanwhile after Wuhan's collapse, the Nationalist government's frontline strength remained formidable, even as attrition gnawed at its edges. By the winter of 1938–1939, the front line had swelled to 261 divisions of infantry and cavalry, complemented by 50 independent brigades. Yet the political and military fissures within the Kuomintang suggested fragility beneath the apparent depth of manpower. The most conspicuous rupture came with Wang Jingwei's defection, the vice president and chairman of the National Political Council, who fled to Hanoi on December 18, 1938, leading a procession of more than ten other KMT officials, including Chen Gongbo, Zhou Fohai, Chu Minqi, and Zeng Zhongming. In the harsh arithmetic of war, defections could not erase the country's common resolve to resist Japanese aggression, and the anti-Japanese national united front still served as a powerful instrument, rallying the Chinese populace to "face the national crisis together." Amid this political drama, Japan's strategy moved into a phase that sought to convert battlefield endurance into political consolidation. As early as January 11, 1938, Tokyo had convened an Imperial Conference and issued a framework for handling the China Incident that would shape the theater for years. The "Outline of Army Operations Guidance" and "Continental Order No. 241" designated the occupied territories as strategic assets to be held with minimal expansion beyond essential needs. The instruction mapped an operational zone that compressed action to a corridor between Anqing, Xinyang, Yuezhou, and Nanchang, while the broader line of occupation east of a line tracing West Sunit, Baotou, and the major river basins would be treated as pacified space. This was a doctrine of attrition, patience, and selective pressure—enough to hold ground, deny resources to the Chinese, and await a more opportune political rupture. Yet even as Japan sought political attrition, the war's tactical center of gravity drifted toward consolidation around Wuhan and the pathways that fed the Yangtze. In October 1938, after reducing Wuhan to a fortressed crescent of contested ground, the Japanese General Headquarters acknowledged the imperative to adapt to a protracted war. The new calculus prioritized political strategy alongside military operations: "We should attach importance to the offensive of political strategy, cultivate and strengthen the new regime, and make the National Government decline, which will be effective." If the National Government trembled under coercive pressure, it risked collapse, and if not immediately, then gradually through a staged series of operations. In practice, this meant reinforcing a centralized center while allowing peripheral fronts to be leveraged against Chongqing's grip on the war's moral economy. In the immediate post-Wuhan period, Japan divided its responsibilities and aimed at a standoff that would enable future offensives. The 11th Army Group, stationed in the Wuhan theater, became the spearhead of field attacks on China's interior, occupying a strategic triangle that included Hunan, Jiangxi, and Guangxi, and protecting the rear of southwest China's line of defense. The central objective was not merely to seize territory, but to deny Chinese forces the capacity to maneuver along the critical rail and river corridors that fed the Nanjing–Jiujiang line and the Zhejiang–Jiangxi Railway. Central to this plan was Wuhan's security and the ability to constrain Jiujiang's access to the Yangtze, preserving a corridor for air power and logistics. The pre-war arrangement in early 1939 was a tableau of layered defenses and multiple war zones, designed to anticipate and blunt Japanese maneuver. By February 1939, the Ninth War Zone under Xue Yue stood in a tense standoff with the Japanese 11th Army along the Jiangxi and Hubei front south of the Yangtze. The Ninth War Zone's order of battle, Luo Zhuoying's 19th Army Group defending the northern Nanchang front, Wang Lingji's 30th Army Group near Wuning, Fan Songfu's 8th and 73rd Armies along Henglu, Tang Enbo's 31st Army Group guarding southern Hubei and northern Hunan, and Lu Han's 1st Army Group in reserve near Changsha and Liuyang, was a carefully calibrated attempt to absorb, delay, and disrupt any Xiushui major Japanese thrust toward Nanchang, a city whose strategic significance stretched beyond its own bounds. In the spring of 1939, Nanchang was the one city in southern China that Tokyo could not leave in Chinese hands. It was not simply another provincial capital; it was the beating heart of whatever remained of China's war effort south of the Yangtze, and the Japanese knew it. High above the Gan River, on the flat plains west of Poyang Lake, lay three of the finest airfields China had ever built: Qingyunpu, Daxiaochang, and Xiangtang. Constructed only a few years earlier with Soviet engineers and American loans, they were long, hard-surfaced, and ringed with hangars and fuel dumps. Here the Chinese Air Force had pulled back after the fall of Wuhan, and here the red-starred fighters and bombers of the Soviet volunteer groups still flew. From Nanchang's runways a determined pilot could reach Japanese-held Wuhan in twenty minutes, Guangzhou in less than an hour, and even strike the docks at Hong Kong if he pushed his range. Every week Japanese reconnaissance planes returned with photographs of fresh craters patched, new aircraft parked wing-to-wing, and Soviet pilots sunning themselves beside their I-16s. As long as those fields remained Chinese, Japan could never claim the sky. The city was more than airfields. It sat exactly where the Zhejiang–Jiangxi Railway met the line running north to Jiujiang and the Yangtze, a knot that tied together three provinces. Barges crowded Poyang Lake's western shore, unloading crates of Soviet ammunition and aviation fuel that had come up the river from the Indochina railway. Warehouses along the tracks bulged with shells and rice. To the Japanese staff officers plotting in Wuhan and Guangzhou, Nanchang looked less like a city and more like a loaded spring: if Chiang Kai-shek ever found the strength for a counteroffensive to retake the middle Yangtze, this would be the place from which it would leap. And so, in the cold March of 1939, the Imperial General Headquarters marked Nanchang in red on every map and gave General Okamura the order he had been waiting for: take it, whatever the cost. Capturing the city would do three things at once. It would blind the Chinese Air Force in the south by seizing or destroying the only bases from which it could still seriously operate. It would tear a hole in the last east–west rail line still feeding Free China. And it would shove the Nationalist armies another two hundred kilometers farther into the interior, buying Japan precious time to digest its earlier conquests and tighten the blockade. Above all, Nanchang was the final piece in a great aerial ring Japan was closing around southern China. Hainan had fallen in February, giving the navy its southern airfields. Wuhan and Guangzhou already belonged to the army. Once Nanchang was taken, Japanese aircraft would sit on a continuous arc of bases from the tropical beaches of the South China Sea to the banks of the Yangtze, and nothing (neither the Burma Road convoys nor the French railway from Hanoi) would move without their permission. Chiang Kai-shek's decision to strike first in the Nanchang region in March 1939 reflected both urgency and a desire to seize initiative before Japanese modernization of the battlefield could fully consolidate. On March 8, Chiang directed Xue Yue to prepare a preemptive attack intended to seize the offensive by March 15, focusing the Ninth War Zone's efforts on preventing a river-crossing assault and pinning Japanese forces in place. The plan called for a sequence of coordinated actions: the 19th Army Group to hold the northern front of Nanchang; the Hunan-Hubei-Jiangxi Border Advance Army (the 8th and 73rd Armies) to strike the enemy's left flank from Wuning toward De'an and Ruichang; the 30th and 27th Army Groups to consolidate near Wuning; and the 1st Army Group to push toward Xiushui and Sandu, opening routes for subsequent operations. Yet even as Xue Yue pressed for action, the weather of logistics and training reminded observers that no victory could be taken for granted. By March 9–10, Xue Yue warned Chiang that troops were not adequately trained, supplies were scarce, and preparations were insufficient, requesting a postponement to March 24. Chiang's reply was resolute: the attack must commence no later than the 24th, for the aim was preemption and the desire to tether the enemy's forces before they could consolidate. When the moment of decision arrived, the Chinese army began to tense, and the Japanese, no strangers to rapid shifts in tempo—moved to exploit any hesitation or fog of mobilization. The Ninth War Zone's response crystallized into a defensive posture as the Japanese pressed forward, marking a transition from preemption to standoff as both sides tested the limits of resilience. The Japanese plan for what would become known as Operation Ren, aimed at severing the Zhejiang–Jiangxi Railway, breaking the enemy's line of communication, and isolating Nanchang, reflected a calculated synthesis of air power, armored mobility, and canalized ground offensives. On February 6, 1939, the Central China Expeditionary Army issued a set of precise directives: capture Nanchang to cut the Zhejiang–Jiangxi Railway and disrupt the southern reach of Anhui and Zhejiang provinces; seize Nanchang along the Nanchang–Xunyi axis to split enemy lines and "crush" Chinese resistance south of that zone; secure rear lines immediately after the city's fall; coordinate with naval air support to threaten Chinese logistics and airfields beyond the rear lines. The plan anticipated contingencies by pre-positioning heavy artillery and tanks in formations that could strike with speed and depth, a tactical evolution from previous frontal assaults. Okamura Yasuji, commander of the 11th Army, undertook a comprehensive program of reconnaissance, refining the assault plan with a renewed emphasis on speed and surprise. Aerial reconnaissance underlined the terrain, fortifications, and the disposition of Chinese forces, informing the selection of the Xiushui River crossing and the route of the main axis of attack. Okamura's decision to reorganize artillery and armor into concentrated tank groups, flanked by air support and advanced by long-range maneuver, marked a departure from the earlier method of distributing heavy weapons along the infantry front. Sumita Laishiro commanded the 6th Field Heavy Artillery Brigade, with more than 300 artillery pieces, while Hirokichi Ishii directed a force of 135 tanks and armored vehicles. This blended arms approach promised a breakthrough that would outpace the Chinese defenders and open routes for the main force. By mid-February 1939, Japanese preparations had taken on a high tempo. The 101st and 106th Divisions, along with attached artillery, assembled south of De'an, while tank contingents gathered north of De'an. The 6th Division began moving toward Ruoxi and Wuning, the Inoue Detachment took aim at the waterways of Poyang Lake, and the 16th and 9th Divisions conducted feints on the Han River's left bank. The orchestration of these movements—feints, riverine actions, and armored flanking, was designed to reduce the Chinese capacity to concentrate forces around Nanchang and to force the defenders into a less secure posture along the Nanchang–Jiujiang axis. Japan's southward strategy reframed the war: no longer a sprint to reduce Chinese forces in open fields, but a patient siege of lifelines, railways, and airbases. Hainan's seizure, the control of Nanchang's airfields, and the disruption of the Zhejiang–Jiangxi Railway exemplified a shift from large-scale battles to coercive pressure that sought to cripple Nationalist mobilization and erode Chongqing's capacity to sustain resistance. For China, the spring of 1939 underscored resilience amid mounting attrition. Chiang Kai-shek's insistence on offensive means to seize the initiative demonstrated strategic audacity, even as shortages and uneven training slowed tempo. The Ninth War Zone's defense, bolstered by makeshift airpower from Soviet and Allied lendings, kept open critical corridors and delayed Japan's consolidation. The war's human cost—massive casualties, forced labor, and the Li uprising on Hainan—illuminates the brutality that fueled both sides' resolve. In retrospect, the period around Canton, Wuhan, and Nanchang crystallizes a grim truth: the Sino-Japanese war was less a single crescendo of battles than a protracted contest of endurance, logistics, and political stamina. The early 1940s would widen these fault lines, but the groundwork laid in 1939, competition over supply routes, air control, and strategic rail nodes, would shape the war's pace and, ultimately, its outcome. The conflict's memory lies not only in the clashes' flash but in the stubborn persistence of a nation fighting to outlast a formidable adversary. I would like to take this time to remind you all that this podcast is only made possible through the efforts of Kings and Generals over at Youtube. Please go subscribe to Kings and Generals over at Youtube and to continue helping us produce this content please check out www.patreon.com/kingsandgenerals. If you are still hungry after that, give my personal channel a look over at The Pacific War Channel at Youtube, it would mean a lot to me. The Japanese invasion of Hainan and proceeding operations to stop logistical leaks into Nationalist China, showcased the complexity and scale of the growing Second Sino-Japanese War. It would not merely be a war of territorial conquest, Japan would have to strangle the colossus using every means necessary.  

In 1834, Britain sent a man to China almost perfectly unsuited to the job... only to forbid him from actually doing it. William John Napier, naval officer, socialite, & dilettante with no experience in diplomacy, trade, or China, arrived at Canton convinced he was destined to break open the Qing Empire by force of his will alone. But he would not get quite the war he wanted. Nor the recognition he imagined. Nor the vindication he believed history owed him. Which is not to say he got nothing at all... Time Period Covered: January-October, 1834 Major Historical Figures: The Qing Empire: The Daoguang Emperor (Aisin-Gioro Minning) [r. 1820–1850] Lu Kun, Governor-General of Liangguang [1772–1835] The British Empire: King William IV [r. 1830-1837] William John Napier, 9th Baron Napier, Chief Superintendent of British Trade in China [1786-1834] Henry John Temple, 3rd Viscount Palmerston [1784–1865] Charles Grey, 2nd Earl Grey [1764–1845] Major Sources Cited: Fairbank, John K. Trade and Diplomacy on the China Coast Platt, Stephen R. Imperial Twilight: The Opium War and the End of China's Last Golden Age. Wakeman, Frederic, Jr. “The Canton Trade and the Opium War,” in The Cambridge History of China, Vol. 10. Wakeman, Frederic, Jr. The Fall of Imperial China. Learn more about your ad choices. Visit megaphone.fm/adchoices

49ers legend Patrick Willis joins the show to break down what it really takes to beat a team twice in one season, especially on the road in Seattle’s hostile environment. Willis also shares his thoughts on Frank Gore’s eligibility for the Pro Football Hall of Fame, reflecting on why his former teammate deserves Canton recognition. Plus, he discusses looking up to Bryant Young, and how the standard set by past 49ers greats continues to guide today’s team. A powerful and insightful conversation with one of the franchise’s most respected leaders.See omnystudio.com/listener for privacy information.

49ers legend Patrick Willis joins the show to break down what it really takes to beat a team twice in one season, especially on the road in Seattle’s hostile environment. Willis also shares his thoughts on Frank Gore’s eligibility for the Pro Football Hall of Fame, reflecting on why his former teammate deserves Canton recognition. Plus, he discusses looking up to Bryant Young, and how the standard set by past 49ers greats continues to guide today’s team. A powerful and insightful conversation with one of the franchise’s most respected leaders.See omnystudio.com/listener for privacy information.

CTL Script/ Top Stories of January 16th Publish Date: January 16th   Pre-Roll: From the Ingles Studio Welcome to the Award-Winning Cherokee Tribune Ledger Podcast  Today is Friday, January 16th and Happy Birthday to Albert Pujols I’m Chris Culwell and here are the stories Cherokee is talking about, presented by Times Journal Woodstock elected officials sworn in to serve new terms Kemp to build roads, bridges during final year as Georgia governor Canton man charged in Christmas shopping center fire Plus, Leah McGrath from Ingles Markets on raw milk 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 1 STORY 1: Woodstock elected officials sworn in to serve new terms Woodstock kicked off the week with a swearing-in ceremony on Monday, welcoming back familiar faces and appointing new ones to key boards. Municipal Court Judge Robert Tidwell swore in Mayor Michael Caldwell and Council Members Warren Johnson (Ward 1), Colin Ake (Ward 3), and Brian Wolfe (Ward 5)—all re-elected in November. Caldwell also administered oaths to Lisa Morton, Spencer Nix, and Melissa Madigan for the Downtown Development Authority, and Rob Hogan, Ali Najafi, and Chase Roth for the Planning Commission. “Public trust is no small thing,” Caldwell said. “Congratulations to everyone stepping up to serve.” The council also made appointments to the Ethics Board and Parks and Recreation Advisory Board. STORY 2: Kemp to build roads, bridges during final year as Georgia governor Gov. Brian Kemp isn’t coasting through his final year in office. Nope, he’s dropping over $2 billion into highway upgrades south and east of Atlanta—part of a $6 billion infrastructure push during his tenure. Speaking at the Georgia Chamber’s Eggs and Issues event Wednesday, Kemp credited “conservative budgeting” for making it all possible. “While some politicians just talk about affordability,” he said, “we’re actually doing something.” Big-ticket items? $1.8 billion for express lanes on I-75 in Henry County, $200 million to overhaul Georgia 316, and $250 million for local road grants. Oh, and $50 million to tackle homelessness ahead of the World Cup. Meanwhile, Lt. Gov. Burt Jones and House Speaker Jon Burns are laser-focused on taxes—property, income, you name it. Burns even floated eliminating homestead property taxes statewide. It’s a busy year for Georgia politics, to say the least. STORY 3: Canton man charged in Christmas shopping center fire  A Canton teenager is facing serious charges after allegedly setting fire to a vacant shopping center on Christmas Day. Firefighters were called to the Canton Village shopping center on Marietta Road around 3:15 p.m., finding smoke pouring from the roof and flames inside. Crews worked quickly—hoses out, building searched—but thankfully, no one was inside, and no injuries were reported. After an investigation involving fire officials, Canton Police, and the Cherokee Sheriff’s Office, 19-year-old Blake Louis Bishop was arrested Tuesday. He’s charged with first-degree arson, second-degree criminal damage, and loitering. The city-owned shopping center, set for demolition, required 30 firefighters and hours to fully extinguish the blaze. 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 2 STORY 4: Morales breaks record, Gold returns for New Years Kickoff meet At the New Year’s Kickoff swim meet, held Jan. 9-11 at UGA’s Ramsey Center, Mila Morales of Chattahoochee Gold shattered a 19-year-old club record in the girls’ 8U 50-yard freestyle. Her time? A blazing 30.95 seconds, dethroning Lauren Case’s long-standing mark. The meet wasn’t scored—more of a post-holiday tune-up—but Chattahoochee Gold swimmers still made waves. Ava Gana stole the show with five wins, including the 12U 400 IM (4:56.31) and 200 backstroke (2:20.22). Meanwhile, Ella Malave snagged gold in the 13+ 100 breaststroke (1:05.96), and Bryston Burks dropped six seconds to win the 12U 200 breaststroke (2:48.08). Plenty of top-10 finishes, too—this team’s on fire. FALCONS: The Atlanta Falcons officially introduced Matt Ryan as their new president of football on Tuesday, and honestly, it feels like a full-circle moment. At the press conference in Flowery Branch, Ryan—who spent 14 seasons as the face of the franchise—spoke about his “unfinished business” with the team. “Since I was drafted, my mission’s been the same: help this organization win championships. We came close, had some success, but I believe we’ll get there,” he said. After retiring and working as a CBS Sports analyst, Ryan said he wasn’t looking for a new job—unless it was with the Falcons. Now, he’ll report directly to owner Arthur Blank, focusing on hiring a head coach and GM who share a unified vision. STORY 5: Georgia GOP senators target Raffensperger over voter registration lists  A group of Georgia Republican senators is pressuring Secretary of State Brad Raffensperger to hand over the state’s unredacted voter registration list to the Trump administration—a move Raffensperger flatly opposes. His reasoning? State law. Sharing private voter details like Social Security numbers, birthdates, and driver’s license info is a no-go, he says. The DOJ, meanwhile, has been requesting voter lists from all 50 states, claiming it’s about ensuring accuracy. They even sued Georgia last month over the issue. The Senate resolution, led by Lt. Gov. Burt Jones’ allies, is mostly symbolic. But it accuses Raffensperger of “obstruction” for only providing a public version of the list. Raffensperger’s office fired back, saying he’s already complied as far as state law allows. “He won’t break the law or risk voters’ private information,” his office said. The DOJ’s lawsuit heads to federal court in Macon later this month. And now here is Leah McGrath from Ingles Markets on raw milk Commercial: We’ll have closing comments after this.   COMMERCIAL: INGLES 3   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.

(Jan 16, 2026) A group of anti-Trump protestors gathered at Canton's main intersection this week; we meet the newest generation of Jamaican bobsledders who are working to get to the Winter Olympics in Italy; and John Warren checks on weekend trail conditions in the Adirondacks. 

Craig Carton and Chris McMonigle continue reacting to the Giants landing John Harbaugh, addressing lingering paranoia over the contract not being signed yet and why Giants fans finally feel stability again. The conversation shifts into a spirited NFC East quarterback debate, with Dak Prescott's legacy taking center stage — is he a Hall of Famer, a stat padder, or somewhere in between? The guys compare Dak to Eli Manning, break down what really matters for Canton, and debate whether winning trumps elite numbers. Things go fully off the rails with a fiery Mets fan caller blasting David Stearns, skepticism over Harbaugh's résumé, and a legendary Carton rabbit hole involving a supposed NFL stadium named after a frozen dumpling company.

Brock and Salk react to their conversation with Daniel Jeremiah from yesterday in which he says that the 49ers will need a "Canton, Ohio level gameplan" to beat the Seahawks this weekend due to all of their injuries. Do they agree? They discuss. They then bring on Joel Klatt of FOX Sports for his weekly segment, in which he shares his thoughts on the upcoming Seahawks-49ers matchup, Sam Darnold, ranking his remaining NFL playoff QB's and much more.

Double Tap Episode 444 This episode of Double Tap is brought to you by: Gideon Optics, Primary Arms, Medical Gear Outfitters, Bowers Group, Mitchell Defense, and Flatline Fiber Co   Welcome to Double Tap, episode 444! Your hosts tonight are Jeremy Pozderac, Aaron Krieger, Nick Lynch, and me Shawn Herrin, welcome to the show! Text Dear WLS or Reviews +1 743 500 2171 - Dear WLS Anonymous Coward from Nebraska - Dear wls, I have a Mitchell defense bought the green grips to go with the green gun. What would be a good green butt stock or just put on purple butt stock? Still deciding on a flow-through can to put on it. Justin T - This question is for Shawn. In the early parts of Covid, you were going to have a medical class in Canton, Ohio. Ohio shut down so you canceled the class. If you come teach a class at Rivers edge tactical. Can the people that paid for the Canton class come to that one? Ps. A couple shows ago that you guys were talking about a volcanic action pistol I'm fairly certain I seen Tippmann ordnance the same company that has the Glock mag Gatling gun was gonna make a volcanic pistol chambered in .380 and 22lr Trucker Matt - Do any of the cast members have experience with IWA civilian-legal flashbangs, smoke grenades or any of their other products? I've been looking at them and thinking about buying some for "airsoft/paintball", and definitely not for SHTF reasons. Would love your input, or just general thoughts on them even if you have never used them. Thanks. Full-grown Human - Shawn stated that you didn't like we the people holsters, and I had never had any issues with them but I also didn't have to deal with the customer service side of them. I now have had to deal with their half-ass customer service and their subpar duty belts. My question is what issue did you have with them? I don't buy nearly enough guns or gear so I do like to take the advice of people who do. Aside from blue alpha do you have any other companies that the cast would recommend for a duty belt? I don't carry too much on my belt at work but I don't want this cheap made product. Amanda Hungnkiss - I was thinking about getting a Marlin in .357, but then they announced the 10mm model. As a 10mm fan, I was stoked to hear that, but also a bit confused about which one would be the better choice for overall power?Ammo cost isn't a big deal since I already have a 10mm pistol and a 357 revolver. So, which caliber marlin would you pick and why? Robbie R - Ok, hear me out. Gun Fights, but poll the listeners. EXAMPLE, Mitchell Defense rifle, suppressor, optic, maybe accessories. Each cast member makes a package, and listeners vote. Maybe Mitchell Defense offers it as a package. The winner of this week's swag pack is Anonymous Coward from Nebraska! To win your own, go to welikeshooting.com/dashboard and submit a question!   Gun Industry News Derya Arms TM22 Flash Tactical .22LR Rifle Title: Derya Arms Launches TM22 Flash Link: The Firearm Blog Summary: Availability: Launched early January 2026; available through distributors like GunBroker. Cost: MSRP $249.00. Different/Special: A lightweight (4.85 lbs) semi-automatic .22LR rifle designed for speed ("Fast and Faster" motto). It features an 18-inch target barrel, integrated Picatinny top rail, M-LOK forend, and an adjustable stock. It uses a 10-round magazine (compatible with 15/25-round options) and is marketed as an affordable, tactical plinker. UK Police FN 15 ASR Title: UK Police Select FN 15 ASR for National Carbine Framework Link: The Firearm Blog Summary: Availability: Restricted to UK law enforcement agencies; not a commercial retail release. Cost: Undisclosed government contract pricing. Different/Special: The FN 15 ASR (Advanced Semi-Automatic Rifle) was selected for the UK's "Police Primary Carbine System" framework. It features a fully ambidextrous lower receiver, a hard chrome-lined barrel made from proprietary steel for extreme durability, and is optimized specifically for police patrol and response requirements. Taurus TX9 Title: New Taurus TX9 Modular Optics-Ready Handgun Series Link: Guns.com Availability: Launching January 2026. Cost: MSRP $499.99 (Street price likely ~$450). Different/Special: A striker-fired 9mm platform built around a serialized modular chassis (FCU), allowing users to swap grip frames and slide sizes (Full, Compact, Subcompact) similar to the SIG P320/P365. It comes standard with the TORO optics-ready system and boasts a high capacity (up to 17 rounds) at a budget-friendly price point. Glock GR-115 for UK Police Title: Glock GR-115 Selected as the Weapon of Choice for UK Firearms Units Link: Soldier Systems Availability: Restricted to selected law enforcement and military customers. Cost: Undisclosed government contract pricing. Different/Special: The GR-115 is an AR-15 style rifle (not a pistol) manufactured by Glock. It was selected after extensive UK police trials for its superior accuracy in both suppressed and unsuppressed configurations, beating out other major global manufacturers for the contract. Dark Storm Industries DS-25 Title: Dark Storm Industries Introduces the DS-25 Modern Fighting Rifle Link: Soldier Systems Availability: Currently available/on sale. Cost: MSRP ~$1,995.00. Different/Special: A "hybrid" platform that bridges the gap between AR-15 and AR-10 sizes. It offers the intermediate power of cartridges like 6.5 Creedmoor in a receiver set that is lighter and more compact than a traditional AR-10, designed as a "Modern Fighting Rifle" for patrol or long-range sport use. YHM Victra 20 Gauge Suppressor Title: YHM Announces 20 Gauge Victra Shotgun Suppressor Link: The Firearm Blog Availability: Production models shipping early 2026. Cost: Pricing not explicitly listed in announcement, but likely similar to the 12-gauge Victra (~$819 - $959). Different/Special: A dedicated 20-gauge version of the modular Victra line. It is user-configurable for length (can be shortened from 10.4" down to 4"), weighs just 22 oz in full config, and mounts via the host shotgun's choke threads (retaining choke functionality). EOTECH OGL-C Title: EOTECH Launches the OGL-C Commercial Laser System Link: Shooting Wire Availability: Now available (Commercial version). Cost: ~$2,799.00 - $2,999.00. Different/Special: The civilian-legal version of EOTECH's military "On-Gun Laser." It features a VCSEL infrared illuminator with variable beam divergence and a co-aligned visible green/IR aiming laser. It is extremely compact (deck-of-cards size) and features a unique, ergonomic lever for instant adjustment between spot and flood modes. Shield Sights OMSX Title: Shield Sights Announces the New OMSX Micro Red Dot Sight Link: Shooting Wire Availability: Debuting SHOT Show 2026; shipping to follow. Cost: MSRP $489.99. Different/Special: A hybrid design that combines the "translucent roof" architecture of the OMSsc (for maximum light gathering and visibility) with the wide, competition-style window of the RMSx. It is designed to offer the fastest possible sight picture acquisition in a micro-compact footprint. ATN 6th Generation Thermal Title: ATN Unveils Its Most Advanced Thermal Optics Platform Ever: The 6th Generation Line Link: Shooting Wire Availability: Unveiled January 2026; specific models (ThOR 6, Odin 6) entering market now. Cost: Varies by model; ThOR 6 ranges ~$1,995–$4,500; Odin 6 ~$5,000+. Different/Special: The new Gen 6 core features ultra-sensitive sensors (some

Is Canton a real blockchain or a new kind of capital-markets operating system? Digital Asset co-founder Yuval Rooz explains why Canton prioritizes privacy as “need-to-know” information sharing and a federated “cantons” design that still allows atomic cross-canton transactions without bridges. We unpack the two-tier architecture (edge validators + super validators that stitch cantons together and validate the public Canton Coin) and what that means for governance in regulated finance. Plus: DTCC's tokenization pilot starting with U.S. Treasuries, and why CC fees are USD-denominated with a burn/mint mechanism designed to track real network utility.  ------

280. Implementing the ONE Lifestyle Change that Improves All Aspects of Health with Sue Becker   Isaiah 61:1 AMP “The Spirit of the Lord God is upon me, Because the Lord has anointed and commissioned me To bring good news to the humble and afflicted; He has sent me to bind up [the wounds of] the brokenhearted, To proclaim release [from confinement and condemnation] to the [physical and spiritual] captives And freedom to prisoners,”   *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 13 grandchildren. 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: You've supplied us with the knowledge, so now let's move on to the wisdom, which is learning how to apply what we now know. What equipment and grain do we need to get started so that this is possible to incorporate into our lifestyle? Once we mill the grain, how long do we have to use it before it loses its nutritional benefits? How long does it typically take to experience benefits from this lifestyle change and what health benefits can we expect to experience?   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 – 0:11)   Laura Dugger: (0:12 - 1:45) 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.   Thank you to the Sue Neihouser Team for sponsoring this episode.   If you're looking to buy or sell a home this season, make sure you reach out to Sue at 309-229-8831. Sue would love to walk alongside you as you unlock new doors.   I'm thrilled to get to be back with Sue Becker as my guest today. Make sure you go back and listen to part one, which we recorded last week. She was incredible explaining the one nutritional difference that will change everything. And now today, we're going to learn all of the practicals of how to actually implement this into our lifestyle.   Here's our chat. Welcome back to The Savvy Sauce, Sue.   Sue Becker: (1:45 - 1:46) Thank you. It's so good to be with you again. I can't wait to share even more.   Laura Dugger: (1:46 - 1:52) Well, last time you shared just incredible testimonies of the powerful difference that one nutritional change can make. And you root everything even back in the Bible, and God has really led you on this journey. So biblical passages about bread or grain or wheat appear hundreds of times throughout the Bible. But do you have any specific ones that come to mind that God has highlighted in your own life?   Sue Becker: (1:53 - 11:48) Yes, for sure. Shortly after, you know, I think I mentioned there's a way that seems right to a man, but the end thereof is death. And we don't necessarily relate that to bread, but it certainly does describe what happened, you know, when the steel rolling mills displaced the local miller.   And then one, another one is Proverbs 23, verses 1 through 3, I think somewhere thereabouts. You know, white bread has always been around. The wealthy, the royalty, they wanted fluffier bread and they found a way.   And they knew that they could make these sieves, if you would, out of reeds, and they would sift the bran and germ out to produce fluffier bread. But only the wealthy could afford that. Two reasons.   Only the wealthy could afford servants or slaves or bakers, you know, to bake their bread for them. That was the royalty. But then also the poor people, when they sift the bran and germ away, they lose about 25% of the flour.   So, for 100 bag of grain or, you know, 100 pounds of grain, you are going to end up with 75 pounds of flour, 25 pounds of bran and germ. They couldn't give that up. You know, they couldn't just throw away, discard that food source.   So, they ate what was called dirty bread or peasant bread or whatever that we now pay extra money to get back to. But, you know, when I started milling and I read Proverbs 23 in a different light, because what happened with the steel rolling mills, when the white flour came on the scene for the first time in the history of the world, which you won't read about this in a history book, white bread, white flour became food for rich and poor alike. And that's why we began to see sickness and disease.   The wealthy had it. And, you know, the royalty had it. But Proverbs 23 says, “Be careful when you sit down to the king's table. Do not crave his dainties and his delicacies.” And I always thought that might be things like, you know, squid or, you know, eyeballs or foods that caviar, you know, things that we couldn't afford. But dainties and delicacies to me now describes white flour, fluffy things, bread and pastries and cakes.   So, God says don't crave his dainties and delicacies. They are deceitful food. And it even says put a knife to your throat lest you be given the gluttony.   We talked last time about bread. People thinking, you know, gaining weight. Well, you know, the white flour dainties and delicacies.   Yes, they lead to gluttony. So that was one that really came to mind. And then, of course, Isaiah 55 verse two. “Why do you spend your money for that which is not bread and your earnings for what does not satisfy?” And so, I always thought, oh, Lord, I didn't know it wasn't bread. You know, I didn't know that's what I was spending my money on.   But just a few weeks ago, I was thinking about that verse again in a little different light. Like He was saying, why are you spending your money for that which is not bread? We're spending all this money moving away from bread on food, the keto, the fat, the all these the meat.   You know, we're spending our money on all these things that aren't bread. They don't satisfy like bread does. So that was a little different light.   Yes, on the one hand, what I thought I was spending my money on. I didn't know it wasn't bread. But then now all these anti-bread, anti-grain diets.   Why are you God saying, why are you spending your money on all of that on and your earnings for what does not satisfy? So that was a little different light on that picture. And of course, then Haggai chapter one, verse five says, “You sow much, but you reap little you eat, but no one is full. You drink, but you never have enough. And he who earns wages, earns it to put it in a bag with holes in it.” And you may be going, how does that relate to bread?   We spend all this money on food, and I air quotes “food stuff” that is taking our health away, making us sick. To me, that's a bag with holes in it. Because then what do we spend the rest of our money on health care, medicine, whatever.   So those were some, some pretty profound scriptures that God showed me. And 1 Timothy 4:1-3. It says that the Holy Spirit declares that on the last day, some will turn away from the faith and pay attention to deceitful spirits.   And listen to these doctrines of demons. This is the scripture saying this misled by the hypocrisy of liars who forbid marriage and advocate abstaining from foods, which God has created to be gratefully shared by those who believe and have a clear knowledge of the truth. That's pretty powerful.   That's pretty powerful because you can grill yourself a steak. You can eat an apple all by yourself. You can eat fruits and vegetables all by yourself.   You're not going to make one roll. You're not going to make one piece of bread. Bread was made to be shared. And even the word companion means with bread. Did you ever think about that? So, um, that's, that's pretty powerful that in the end times and, you know, wherever you are with that, but we have to believe that there are teachings that are teaching us to for, you know, to not eat foods that God created to be shared and bread is at the top of that list.   So those are some powerful bread scriptures that that have just ministered to me. There's, there's just so many, you know, and Jesus John 6:35, I typically sign my book that way. Jesus says, “I am the real bread of life. And he who comes to me shall be satisfied” in Isaiah 61. That's a verse the Lord gave me so many years ago. And, you know, most people know it, the spirit of the Lord God is upon me because he's anointed me to preach the gospel, you know, and I'll never forget.   I had the great privilege of sharing the gospel one time, which is not something I normally do. And at a women's homeless shelter in Atlanta, and I saw in seven or eight people after I shared gave their life to the Lord. And I was like, oh, this is what I want to do.   I don't want to talk constipation and poop anymore. And surely it's not important. And I really got kind of down about it.   I was like, yes, I want to go share the gospel. This can't be important. And a couple of days later, after that wonderful, glorious experience, I mean, I literally wanted to go hand tracks out on the street corner.   I just wanted to be one of those people. And I was supposed to be going to speak at a women's Bible study, giving my what my children lovingly call mom's poop talk. And I got up and I was like; I didn't want to do it.   And I just cried out to the Lord. I was like, I don't want to talk poop anymore. There's so much more in me besides this.   And surely this can't be important. And again, cried out to the Lord. Again, just turned to my regular Bible reading.   And my verse of the day on my calendar was Isaiah 61, one through three or four, whatever it is. The spirit of the Lord God is upon you. He's anointed and qualified me to preach the gospel.   And I was like, yes. And it says to bind up and heal the broken heart. And I was like, yes, that was those ladies.   I know this is what you want me to do. And then it said, proclaim Liberty to the captives. And in my Amplified version in parentheses, it said spiritual and physical.   And what God spoke so to my heart, he goes, the message that I'm sending you to speak today is to set my people physical captives free. He said, my people aren't spiritually captive. Their physical captives held in captivity by every kind of sickness, disease, snotty nose, constipation, irritable bowel, diverticulitis, whatever.   Big ones and little ones, you know, health issues. And that I got up and I just renewed my passion. And I was like, okay, Lord, this is what you've called me to do.   So that was that was the real game changer. It kind of a game changer for me. I was beginning to see the unimportance of it.   And now, after all these years, I mean, when people hug you and with tears in their eyes, sorry, and tell you that you that you're teaching save their life. Now, I know what God was talking about. And I still love to share the gospel.   I still love to teach the word. And I know God's anointed me to do that as well. But this is definitely where God has called me.   And another time when I was out speaking, he shared and I was, you know, kind of questioning. And it says in Matthew, when the multitudes, when Jesus saw the multitudes coming to him to heal him, you know, to seek healing. It says he had compassion on them because they were harassed, distressed, bewildered and helpless and dejected like sheep without a shepherd.   And it said, and then he goes on to say, and he's telling his disciples, the harvest is plentiful, but the laborers are few. And he spoke to me then and he said, the laborers are few. There's not many out there at that time.   There were not many people out there teaching what I teach, teaching other things, maybe, but not about the bread, real bread. So those have been some life-changing scriptures that have just given me a heart and a passion to keep going. And then, of course, it's the bread stories that just come.   Laura Dugger: (11:49 - 12:19) So it's incredible. So profound. And I'm with you.   I love the Amplified version. Yes. You've supplied us with so much knowledge today and last week.   But now I'd love to move on to the wisdom portion, which is learning how to apply what we now know. So Sue, if we're just getting started, what equipment do we need? And then how is that going to be possible for us to incorporate it into our lives?   Sue Becker: (12:20 - 17:03) So like I said last time, I think we ended with keep it simple. Grain mill, top of the list. I once heard a lady.   She taught a little bit on milling, too. And she said, “I tell everybody you want to change the health of your family. Start with a grain mill.”   And like I say, over and over, I have never seen one dietary change make such profound and extensive, immediate, noticeable, across the board health benefits. So start with a grain mill and you don't have to have a barn. You don't have to have a live by a creek and a gristmill and all of that.   It will sit right on your counter. And still today, after 34 years of milling my own grain, my grain mill still has prime real estate on my counter. And it's the most valuable kitchen tool in my kitchen.   I love the Wonder Mill particularly. We do sell other mills. The NutriMill is a great mill as well.   I like the stainless steel milling heads because they're fast, they're very clean, and they just get the job done very quickly. Stone mills have gotten very trendy and popular. We sell those as well.   They're slower, might be better for a smaller family. They do, you know, have a broader spectrum of from pre-cracking, cracking the grain to very fine flour. And that's why some people are attracted to that.   But if I want cracked grain or coarse ground grain, I just use my blender, which I don't think too many people don't have a blender. You know, we all have blenders. So that's an easy fix for me.   And it's just, to me, the micronizing or the stainless steel milling head mills, the Wonder Mill, the NutriMill, they're just so easy to use. Put them together. I mean, they just snap together, turn it on, pour the grain in.   There's no calibrating, no, you know, adjusting the milling heads and everything. They're just easy, and they're fast, and they mill a lot of flour at once. So if you have a large family like mine, you know, I milled 12 cups of flour in less than a minute by the time I've got my other ingredients ready.   So that's top of your list. And then you're going to have to have some kind of grain. So, like I said, that was the next thing people go, where do I get grain?   And I'm like, well, I guess we need to sell grain, too. So we sell just about every kind of grain or bean here at Bread Beckers. We sell it in food-grade plastic buckets so that it is storable.   You want to keep your grain protected from moisture and bugs and, of course, rodents. So it's grown outside, so there could be bugs undetected in your grain that you might buy in a bag or something like that. But it's really important to protect your investment.   Hard wheat is going to be your grain for yeast bread. So we have hard red and hard white. We do sell also kamut and spelt.   Like my sourdough bread I've got working on right now is a combination of kamut and red wheat, which is one I really, really like. But those are more ancient grains. Those are in the bread-making category of wheat, so you could do that.   And then if you know you're going to make cakes and cookies and things like that, I highly recommend getting some soft wheat. Well, we get ours is grown in Montana, but they have to irrigate to make it soft wheat, so it is grown. We do have a soft red wheat that is grown here in Georgia that we sell and then a soft white wheat that we also sell.   And that's good for your cakes, cookies, brownies, biscuits, things like that. And then corn, mill your own corn. You've never tasted cornbread until you mill your own.   These are just easy quick bread recipes. You can find them all in my book, The Essential Home-Ground Flour Book. So that's it.   And then, of course, basic list of getting started items. Beyond that, you might already have oil. We use extra virgin olive oil.   That's just my oil of choice. There's some other sunflower seed oil, grapeseed oil, avocado oil. Those are good oils.   I just don't need another oil. We import our olive oil from Greece, and it is truly extra virgin olive oil. Unfortunately, the olive oil industry is not very reputable, so you have to know what you're getting.   And we actually were able to visit the olive oil factory and I guess you call them orchards, the fields, two years ago. And that was really great. It's Creighton Mills.   It's a fifth-generation family-owned olive oil company and very, very reputable. And so we know that what we're getting is truly extra virgin. Yeah, you had a question?   Laura Dugger: (17:04 - 17:13) Yeah, just with that, because it is such a corrupt industry, can you elaborate a little bit more about what's special about that?   Sue Becker: (17:13 - 21:07) Yeah, so to be labeled or designated extra virgin olive oil, it has to have a percent acidity. And I do have a podcast on my Sue's Healthy Minutes, “The Fact About Fats”, and I explain what that means. It's not a pH, but it's a percent acidity of 0.8%. And that's a measurement of the, and I'll go into more detail in my podcast, but simply it's just a measurement of the amount of oxidation of those fatty acids that are found in the olives that has taken place. So, 0.8 means that it's a measurement of how much there. And so, it has to meet that requirement to be extra virgin olive oil. Anything less than that is just better and better, you know.   So, our olive oil, excuse me, from the Isle of Crete is where our olive oil comes from in Greece. The basic one we have, the Agrelia, they guarantee that it's 0.8 or less. Most of the time it's 0.5. Then we have one that's 0.2 and so on. And we do have a certified organic. The problem is, and I know not everybody's going to run out and get their olive oil from us, but here's what you want to look for. You want to look for an olive oil that is bottled in the country of origin.   Because the disreputable oil companies, when they bring the olive oil in in barrels and take it, it might be checked there at the dock or whatever. But then when they take it to their factory and bottle it, no one pays attention there. So, they are mixing it with other oils oftentimes.   We used to sell oil that was labeled extra virgin cold pressed olive oil. We had it tested and the results came back that it was less than 1% olive oil. So that tells you it's, you know, the oils you're buying on the shelf, chances are if they're bottled here in America.   Now that I know California makes some. There's actually an olive oil company in South Georgia around Vidalia. They've learned that olives will grow there very well.   And so there's some reputable companies in the United States. So, you know, you just need to know your company. But typically, if it comes from another country and bottled here, you might need to be cautious about that.   So, yeah. So that's what you need to look for. So, I love olive oil.   Contrary to what people try to say that they are selling other oils, olive oil has a perfectly fine smoke point. And you can fry in it. I stir fry in it.   I fry my doughnuts in it. You can take it up to 400 degrees without any issues at all. I do use coconut oil from time to time.   If I'm trying to make something non-dairy, you know, I'll use it in place of butter. But then I also use real butter. So those are my fats that I look for.   And like I said, there's, you know, grapeseed oil is fine. Avocado oil is fine. I think we do sell an avocado oil.   But I don't need a lot of other. Those three, olive oil, coconut oil, and butter are just fine. Yeah.   Okay. And then raw unpasteurized honey. I sweeten my bread with honey and bake with honey if honey will work.   And in most places it will. Where it gets a little tricky working with honey is cakes and cookies and brownies, things like that. I tell people things that have more sugar than flour, you might want to eat in moderation.   And that's where, you know, some alternatives, less refined sweeteners. And we use honey granules and sucanat products for brown sugar and white sugar. So those are just some simple things.   Laura Dugger: (21:08 - 24:17) And now a brief message from our sponsor.   With over 28 years of experience in real estate, Sue Neihouser of the Sue Neihouser Team is a RE-MAX agent of Central Illinois. And she loves to walk alongside her clients as they unlock new doors.   For anyone local, I highly recommend you call Sue today at 309-229-8831. And you can ask her any real estate questions. Sue lives in Central Illinois and loves this community and all that it has to offer.   When unlocking new doors with her clients, Sue works hard to gain a depth of understanding of their motivations and dreams and interests in buying and selling their home. And then she commits to extensive market research that will give them confidence in their decision. Sue truly cares for each of her clients and the relationship she forms with each family along the entire home buying or selling process.   This was absolutely our experience when we worked with Sue and her team. The house that we desired at the time was actually not even on the market. But Sue had a connection and was able to ask those homeowners if they would be willing to sell.   She was timely in her response as she walked us through this whole process. And she helped us sell our home with the right offer coming in hours after it was listed. We kept saying she thought of everything.   And Sue's continued generosity was astonishing. I remember one afternoon after we had settled into our new home and she was knocking on the door dropping off a goodie bag for our family that came from the local bakery. Our daughters also loved getting to know Ms. Sue as she assisted us in finding truly our dream home. So whether you're looking to buy a home for the first time or looking to upgrade or downsize or making the big decision to move to an assisted living from your home of many years Sue will be there to help you navigate the big emotions and ensure the process is smooth and stress-free and that the new doors to be unlocked are ready and waiting for more memories to be made. So, call her today at 309-229-8831 or visit her website at sueneihouser.com.    Thanks for your sponsorship.   I'd love to go into a few of the other ingredients but first if we're even just thinking of the grain ideally we would get to come and visit you and get it from you. We've gone through all the steps.   But if we live elsewhere, two questions. How would we start a co-op so that we could have grain or how do we find out if one's already in our area? And then also are there any fear of glyphosate or any other issues with grain?   Sue Becker: (24:17 - 32:44) Oh wow, that's a loaded question. So, first of all, let's just say if you don't live close to us, we ship buckets of grain every day. UPS, we do.   But the shipping is quite expensive. UPS does not care about the cost of the product. They care about the weight.   And so, once we get it boxed up in the box that we have to ship it in, it's 49 pounds. So, it can cost anywhere from $25 to $30 just in shipping for that bucket of grain. Our grain prices are still very competitive, a lot less than a lot of people out there.   And we do carbon dioxide package our buckets of grain. So, we guarantee that they are bug free. You don't have to put your grain in the freezer.   You don't have to put diatomaceous earth or bay leaves. We've already done it. That's what the carbon dioxide gas has done.   And once it does its job, it's done its job. It doesn't matter now if you open the bucket and go in and out, in and out, in and out. But we realized back, I think I shared our Joseph vision of providing God's people with grain.   Way back, we started something called co-ops. As we traveled and spoke, people would ask that very question. Okay, great.   I'm buying the grain from you now, but what do I do when you leave? You know, I'm in Richmond, Virginia. I'm in Miami, Florida or Orlando, whatever.   So, we developed co-ops. And you can go on our website, breadbeckerscoop.com, and find co-ops in your area. And what that is, we have a coordinator, some person that kind of handles and facilitates the ordering.   If you join a co-op that's the closest to you, you'll get on, you know, there's no cost to join. And you're never obligated to order. If you don't need to order in that cycle, that's fine.   We deliver to each area four times a year. I'm sorry, three times a year, every four months. And so, you'll get an email saying your ordering window is this month.   So, you order, say, in August for a September delivery or June for a July delivery. And everybody's on a schedule. We have them grouped together.   And then you can order as much or as little as you want. And it greatly reduces the shipping cost per bucket. And you typically get a discount for ordering with the co-op as a group.   So that's a great advantage of a co-op. If you can't find one in your area, then email support@breadbeckers.com, and we'll send you the information of starting a co-op in your area. Pretty much all you have to do, because it's pretty streamlined, when people order they just go online, order, and pay us.   But then it's put together as your co-op. And you just have to facilitate the delivery and then making sure everybody knows to come get their product from you. But that's the way it works.   So that would be a great opportunity to get grain and whatever. And like I said, we ship anything on our website you can get through the co-op, most everything, really, really saves on shipping. And then we have certified organic grain here.   And, of course, it can have no chemical, herbicides, pesticides, fertilizers used at all. Contrary to what you may read and hear and see on the internet, wheat is not genetically modified, not at all. Now it was approved for testing and trials last year in August, but up until that point none at all was here in the United States.   And it's still in the trial and testing. I'm praying that it never comes out on the commercial market. But right now, there is no genetically modified wheat, especially that we offer or that's offered out there commercially.   That being said, that means wheat is not roundup ready. If it was sprayed with glyphosate, it would kill the plant. Now, non-organic farmers can use it on their soil to kill, you know, whatever's been growing.   So pre-planting, then once they harvest it, they can use it after harvest. So, there is an issue with, you know, using glyphosates in our non-organic farming techniques. It is very uncommon, contrary to what you hear people say, for a wheat farmer to use roundup or glyphosate as a desiccant to harvest their grain.   It's very, very uncommon in the United States. Colder climates where there's a chance they might lose it to bad weather or whatever, they may. But even still there's other things they prefer to do instead of that because that's expensive.   It's not cheap. You know, you're talking 30,000-acre farms, these, you know, big wheat farmers. So, it's very, very uncommon.   And you can even find that information on the USDA website, that it's less than 3% ever use it like that. Now, like I said, there are other crops and farmers that use it pre and post harvest, but we're very comfortable with our grain suppliers. Most of our wheat comes from Montana.   It's cold. And they still practice pretty traditional farming methods, tilling things under and planting cover crops and things like that. But if you're really, really concerned, then buy certified organic.   I mean, you know, for the price difference, yes, I think it's like $12, but that's for 42 pounds of grain. So, you know, but like I said, we are very comfortable with our farmers, with our suppliers. Our oat supplier says that they spot check and make sure that, you know, no glyphosate is used even on their non-organics.   I think the problem with there, and people are going to say, oh, yeah, but they tested all these cereals and these oat products and found that they all had residual glyphosate. You've got to remember; those are your big food companies. Those are your big pharma, your big, the other pharma, F-A-R-M-E, you know, M-A.   There's no telling, you know, what they do. But, you know, glyphosate use is a significant issue. I want people to understand that.   But it's more in the farming techniques of desiccating after harvest, instead of used to farmers after harvest, the stubbles all there and corn stalks are all there. They would till it all under and then that would decay and, you know, help nourish the soil. Now they're going in, and this is non-organic farming, they're going in and spraying the fields and then just using seed drills.   Not as prevalent, I don't believe, with wheat, but it is used a lot with soybeans, corn, what else, cotton. Cotton is really bad. And there's not a lot you can do.   I mean, we just have to stay informed. But I hate it when I see people passing on misinformation about making it sound like it's just a blanket procedure that's done of desiccating these massive wheat fields, you know. And I've seen pictures; people will show them dead in the field.   Well, the wheat turns very golden and dries out, you know, before harvest. And then once they harvest it, it dies right there in the field. So, it's just kind of a misnomer.   But when in doubt, buy organic. So there. But, you know, I tell people if you're going to avoid toxins and glyphosate the way it's being used in our country today, you would basically have to never leave your house, go naked and probably never eat any food at all, you know.   And think about like lawns and golf courses and things like that. If you live around that, you're being exposed a good bit. So, wheat is actually detoxifying.   So, it passes through the body absorbing toxins. So, I think you're safe with wheat and, you know. But again, buy organic if you're concerned.   Laura Dugger: (32:45 - 32:57) Love that explanation. And then because I think of the other ingredients and bread and even the offerings that you have, what should we be aware of when it comes to salt and emulsifiers?   Sue Becker: (32:58 - 36:23) Yeah. So salt is something I studied later, you know, after I, you know, I, it made sense why they started, you know, separating the bran and germ from the flour too. So, the flour wouldn't spoil, but I'm like, salt doesn't spoil.   Why would they refine salt and do some digging and do some research and you find that natural mined mineral salt has trace minerals that we need, but it's the sodium chloride that makes the salty flavor. So, they, they have learned that they can extract those trace minerals out of the mind mineral salt and sell that to other industries for minerals and leave us with the sodium chloride and it's perfectly salty. So why not do that?   And then so that it will rain, well, it will, you know, “when it rains, it pours” the, you, you're probably too young to know that slogan, but that was a big one when I was growing up. They heat treat the salt so that it does not readily absorb moisture. So the crystals are harder so that when it rains or it's humid, it will pour unlike your unrefined salt that will tend to clump up if it's humid.   So that's what started happening to our salt. And I didn't believe this, but I did just a few weeks ago, go to the store because I haven't bought salt in years. Cause I get it.   We sell Redmond's natural mined mineral salt that comes from Utah, but I went to the store and sure enough, they put anti-caking agents sometimes in some of the brands of salt, dextrose, which is a sugar. Who would have thought that? And just know that you know, the heat treatment is makes it where it doesn't readily absorb moisture.   So that's why you tend to hold fluids when you eat a lot of salty foods. So, it's trying to help your body be able to utilize it. And while we're on salt, I hear a lot of people, they'll ask me, can I make the bread without salt?   My doctors put me on a low salt diet. First of all, that's concerning, but I want to say to you, just getting rid of processed foods, it will greatly diminish your sodium intake from bread to they have, you know, when things are so denatured that they, you know, they smash it, they cook it, they boil it, they take all this out and that out. Well, then it's flavorless.   So, they have to sweeten it and salt it to make you want to even buy it again. So, if you look at ingredient or not ingredient labels, but nutrition labels on processed foods, and I'm talking canned fruits, vegetables, bread products, and all these things, you will see that the sodium levels are much higher than the potassium levels. Well, in nature, that is not the way it is in, in your fresh fruits and vegetables.   Your potassium level is typically twice your sodium level where, so read your labels on your food and you'll see that sodium is typically twice the potassium in processed foods. So that's what I encourage people. You know, you can make bread without salt.   You probably won't like it. It'll be kind of tasteless. If you need to read, if you feel more comfortable reducing the amount of salt, then do that.   But most importantly, quit eating processed foods. That's going to greatly reduce your salt intake and then use a natural mind mineral salt that your body can utilize. So that's salt.   What was the other thing?   Laura Dugger: (36:24 - 36:25) Emulsifier.   Sue Becker: (36:25 - 40:36) Raw unpasteurized honey is what I use. I recommend. And then the emulsifier.   I think you must be talking about lecithin. Lecithin is totally an optional ingredient. You can make great bread without lecithin, but I'm going to tell you, you can make really great bread by adding a little bit of lecithin to your bread dough.   It's a natural emulsifier. It is what's called a phospholipid. It has an acetylcholine that is what it's made of.   And it, it, what it does in your body, it breaks down fat and cholesterol into small enough particles that can get through your capillary wall and into your bloodstream and into your cells and your tissue. It is found in any type of unrefined food that has oil. So, your eggs, your milk, your oils, your unrefined keyword, unrefined oils, and guess where else?   Grains and beans. It's in the, the germ portion of your grains and beans. And that is the nutrient that even without adding it to your bread, it is there already.   And that's the nutrient that I discovered brought brings down cholesterol, blood level cholesterol, because, and somebody kind of argued when I said that one time and I'm like, no, no, no, no. I didn't say cholesterol was bad. Cholesterol is not a bad guy.   I like the way one biochemist puts it. She said, it's just the pig that got stuck in the barn door. It actually does.   It gets stuck in our blood vessels because its big fat molecules are typically big. We need that lecithin in unrefined foods that have oil grains being one of those. And one of the most nutrient dense ones is, is your grains and beans and sources of lecithin, so it breaks those down into small enough particles so that they can get out of our blood and into our tissues and our cells where it is so needed.   Cholesterol is a precursor of just about all your sex hormones, all your anti-inflammatory hormones that your body can make. If it has lecithin it helps vitamin D be converted. The sunshine be converted to vitamin D and our body and it makes; it's a part of the fat and protein layer of every cell in your body.   The cell membrane of every cell in your body. So, it's very, very important to get that cholesterol out of the blood into the cell. So that's lecithin okay.   That was a lot of information. What does it do to our bread? The very same thing it does in your body.   It breaks the oil down. You've all heard the saying oil and water don't mix. Well, it breaks the oil down so that it is small enough particles.   So, it will go mix into your dough a little better and it will make your dough very smooth, very silky. It will make your bread so very soft. And it's the same.   It's the reason they use it in the food industry. They put it in salad dressings so that oil and vinegar will, will mix and stay mixed a little bit better. They started using it in the margarine industry because they're mixing milk and, and milk fats and water.   So, they put the lecithin in there. Now I'm not saying don't eat margarine. That's not what I said.   They put it in Reese's peanut butter cups. That's what makes that chocolate so smooth and creamy. I'm not saying don't eat Reese's peanut butter cups to get your lecithin, but I'm just explaining that's what it does.   It's in your body and outside of your body and your food, and it will make your bread and rolls so soft. And we actually learned when we had a bakery years ago that it helps your bread retain moisture. It keeps it from drying out so quickly. But it's one of those things in Haiti and Tanzania, they don't make bread with lecithin that's an expense that we don't need. But if you want some really, really soft bread and really help my tortilla dough be really smooth and silky and make those tortillas just press out really well. So that's, that's why we use it there.   You can use an egg has lecithin as well. I use both an egg and lecithin, and I have really, really soft bread. So just depends on what you're going for.   I don't typically put it in my sourdough cause that's a different texture. And I don't typically put oil in my sourdough bread.   Laura Dugger: (40:36 - 41:26) So yeah, it just depends on what you're doing there. Okay. That's so good to know.   And with the fresh milled grain, I know that it loses nutritional value each day. And I think you've recommended don't let it go more than three days. You'll have to discard it if you don't use it in that time.   And it makes me just wonder, then I'm going to link to a previous episode that we did on preparing food for our family, because one of the practices I'm thinking of was whatever you're making, make double and freeze half. So, Sue, I'm curious then with the nutritional value, if the freshly milled grain that we use as the flour is used in our baked goods or our bread, but then we put it in the freezer to be consumed at a later time. Does that compromise any of the nutritional value?   Sue Becker: (41:27 - 45:57) Right? Not in, not that I have read and studied what we have to know that as soon as that grain is milled into flour, then now you've exposed the nutrients, the oil and all these to the air and oxidation begins to take place. You might not see it in flour, but you've all seen it in a banana or apple.   You cut it, it starts turning dark right away. So, there's a lot of discrepancy and different viewpoints out there on how long that flour until the flour spoils. Well, that would be kind of like that apple is not spoiled, but definitely oxidation has taken place.   So, years ago, I read some information that in the first day, you can lose as much as 45% by the third day, maybe as much as 90%. I don't, I don't have that information anymore. You know, I never thought I'd be speaking and teaching, so I don't quote it a lot, but I did contact a university, and they said most of the oxidation is going to take place in those first few days after milling.   So exact numbers they didn't give me. But now I will say this, I would never throw flour away. So, I'm not going to say it's bad for you.   And some people say six months to a year is the shelf life of that flour. You're not going to lose your protein. You're not going to lose your fiber.   It's still probably the most nutrient dense flour that you can use and buy. But I will say this, your best bet is once the bread is baked from everything I have studied, the nutritional loss is minimal. So, if you need to make bread ahead, have a baking day, then bake your bread, freeze your bread or whatever you need to do so that it, most of the time, my bread will last for five or six days.   Well, I say it won't mold in that time. Most of the time we eat it before then. So that would, that would be your best bet.   Also storing bread, you want to either freeze it or leave it at room temperature. You don't want to store bread at refrigeration in the refrigerator. It will dry it out and cause it to go stale.   Now, of course, if you have meat or something like that in there that needs to be refrigerated, of course, refrigerated muffins, little higher moisture. So, if you're not going to eat those in the, in a day or two or three, they, they might mold. So put them in the refrigerator.   I have learned a little trick with storing muffins, put a paper towel in the container, either the bag or the container that you're storing them in. It'll really keep them from turning gooey. And of course, always let your bread muffins, whatever completely cool before you package them.   But I never throw flour away. If typically, I travel with a grain mill or with bread, if I'm going on a short trip where I'm not taking my mill or whatever with me, then I'll, I'll take bread with me camping. Our family used to camp one.   Can't take my milk. We did more primitive camping, can't tent camping, can't take my mill with me. So, I would mill up a pail of flour to make pancakes and, and things, you know, while we were camping.   So, we would camp a week. I'm certainly not going to go home. I can't use this.   It's older than three days. So, it's not going to hurt you to go that long, but it's, it's the best is mill the flour, bake your bread, mill your flour when you're ready to do your baking and then freeze or store or whatever. But sometimes that's not always possible.   We went snow skiing a few years ago and we did take the bread machine. We went with my daughter and her family and we took, we opted to take the bread machine and we just milled flour and put it in a pail and we made bread every day. So, we couldn't take both.   So, we did it that way. So certainly there's, there's, there's options. So, yeah, but I never throw flour away.   And if I, if I happened to over mill and I have, you know, some charts that show you about how much grain to mill to get, how much flour. So, I rarely over mill, but sometimes you mill and go, Oh, I can't, you know, emergency have to leave. I would bag it, put it in the refrigerator and just try to use it, you know, as first before you use other things.   Or if I have a little bit leftover, I'll keep it in the refrigerator and use it to dust my countertop or whatever, when I'm rolling my bread or dump it in my, you know, with a big batch of bread I'm using and just not worry about it. But 90% of the bread, no more than that, probably 99% of the bread I eat. I mill the flour, make the bread or the muffins or the pancakes or whatever.   Laura Dugger: (45:57 - 47:00) So I'm so grateful for that clarification. I definitely have information. So that is awesome.   I just wanted to let you know, there are now multiple ways to give when you visit TheSavvySauce.com. We now have a donation button on our website and you can find it under the donate page, which is under the tab entitled support. Our mailing address is also provided.   If you would prefer to save us the processing fee and send a check that is tax deductible, either way, you'll be supporting the work of Savvy Sauce Charities and helping us continue to reach the nations with the good news of Jesus Christ. Make sure you visit TheSavvySauce.com today. Thanks for your support.   So, let's say we've gathered our ingredients. We've made our first recipe. How long does it typically take to experience the benefits from this lifestyle change?   And just to recap, what are some of the health benefits that you may experience?   Sue Becker: (47:01 - 58:28) Well, bowel issues are going to be corrected pretty quickly. For me, constipation was my issue. It was done first day, I ate bread.   Like I said, poop the next morning. A lot of people go, oh, constipation is not my problem. I'm going five times a day or 10 times a day.   So that's more irritable bowel, spastic colon or chronic diarrhea. That may take a week to 10 days to correct, but we've seen people very quickly correct those bowel issues. So, bowel issues are probably the number one, the fastest that you might see.   And I, I, you, I love this story that I tell on a lady, and I used to year. I've been telling it for about 20 years. And I used to call her an older lady, but I'm older than she is.   Then she was then when I called her an older lady. So, this very young lady, she was the mother of a customer of ours. And the customer was her and her husband were missionaries and they were here on furlough.   And she came into the store. Her mother lived in Boston, I believe. And she said, Sue, my mother's having a terrible time.   She it's been on steroids for 10 years for her bowel issues. That you should never do that. And she said, but every time they try to wean her off, she has horrible issues.   She now has bleeding bowels. She can't sleep through the night. She's getting up five times in the night to go to the bathroom.   She can't leave her house. and I hear this a lot. I've had a fella gave testimonies, construction worker.   He goes, “Do you know what? The number one thing I have to find out when I go to check on the job, I have to know where the port-a-john is. I, cause I have to go.”   So anyway, back to this story. They, you know, And she was going to go to the hospital. And that was right about the time.   The gluten-free stuff was coming out. And she said, so she's been told maybe you need to go gluten-free. And she came in and, As a missionary budget, limited budget.   And I said, “You know what? Our ministry will give your mother a grain mill.” She was going.   The daughter was going to spend two weeks with her. And she goes, I'll teach her how to make bread. She thought about it for a minute.   And she goes, I do not know how to make gluten-free bread. Just give me a bucket of red wheat. It can't hurt her.   She's already got bleeding bowels. and if it makes it worse, we'll just stop. She emailed me and said in five days of real bread, her mother was sleeping through the night, no longer having the bowel episodes.   In two weeks while they were there, everything had normalized and her mother had her life back. That's pretty amazing. So, you're gonna see bowel issues correct pretty, pretty quickly.   We've seen that so many times. And then for me, sinus congestion, when your bowels are moving. And we talked about toxins in your colon, sitting in your colon.   We talked about the cancer relationship. But another thing that a lot of people don't realize, what's dumped in your colon and your bowels to be eliminated every day is the stuff your body doesn't want. It's toxic waste, whatever.   And if it's not eliminated every day, it's gonna sit there and get absorbed into your body. And one of your body's reaction to toxins is to make mucus so you can blow it out your nose or cough it up. You know, think about it logically.   When we get sick with a cold or a flu, that organism has made a toxin that our body is trying to get rid of. So, we make all this mucus and that's why you get congestion and you sneeze and you're coughing, you know, so your body can get rid of it. Well, what I learned when I realized I was no longer congested, I started studying.   I was like, how is this happening? Well, that's what I learned, that now that my bowels were dumping and eliminating toxins out of my body every day, I was no longer getting that toxic response of the excess mucus. My body was doing what it needed.   I no longer needed the antihistamines and the decongestants. So that was a big one for me. Of course, the wart story is pretty amazing.   People laughed at me when I told that in the beginning. I knew that it was the bread, that one of my children's warts that he had had for three years went away in the first month. And I discovered that it was the vitamin E that protects every cell in our body and from lots of things, but from being compromised by oxidation.   And if your cell is compromised, it is more susceptible to viral invasion. Viruses are caused by warts. So now that our body, the richest food source of vitamin E is wheat, but it has to be freshly milled.   So now our body was now getting this abundant source of vitamin E, which by the way, we had our bread tested. And one slice provides 100% of your daily vitamin E need. Wow.   Now, I don't necessarily agree with the daily requirement, but still one slice, which no amount of vitamin E was ever put back in enriched bread. But anyway, so I knew that this was the vitamin E protecting the cells and making us less susceptible to viral invasion. And my son's warts went away that he had had for years and in just the first month.   So, we tell that, I would tell that story. And we have now hundreds of wart stories, hundreds of wart stories. The most profound one was lady heard me speak at a homeschool show.   I only have 45 minutes to speak at a homeschool show. And I'm like, woo, a lot of information in that. So, I talk really, really fast.   And sometimes I share this and sometimes I don't. I started to skip my wart story. The Lord, the Holy Spirit just had me stop, tell my wart story.   And I finished that day a little earlier than normal. I never finish early. And I just said, well, you know, does anybody have anything to share?   Two people shared their wart stories. Unbeknownst to me, mom was in my class, walking down the hall to go to another class because there's lots of workshops at these shows, you know. And the Lord told her to come in mine.   There, when I left the room, she was standing outside and told me that. She with tears in her eyes said that she had been praying that God would send her an answer that her daughter had over 500 warts on her. She had had them for, since she was 12 years old, she was now 17.   They had had them all burned off, which they didn't treat the virus. So, they all came back, of course. They had been on different medications.   She goes; they currently have her on ulcer medication saying that maybe it's caused by stress. Okay, so she follows me back to our table where we're making bread. She eats the bread.   She goes, it's delicious. She goes how much is a mill? I told her and she goes; I've paid more than that for one prescription drug that didn't work.   What have I got to lose? I like to cook. We have to eat.   We'll see. Two and a half weeks, two and a half weeks, every wart on that child's body was gone. She had her life back.   She was ashamed. She was embarrassed that she had these nasty patches of warts on her. She wouldn't wear shorts.   She wouldn't swim in public with her friends because she was embarrassed and ashamed. And so that's more than just a wart story. And I tell that the wart story because, I mean, like I said, we have hundreds.   One little girl prayed that God would take her wart away and they heard about the bread and it went away, you know? And because here's my thought. If this bread can improve your resistance to a virus that causes warts that you've had for five, some people 10 years, what other viruses will it protect you from?   That's important to know. And that's what I saw with our, we rarely had colds. We rarely caught flus, you know, from other people.   Not saying we never did, but when we did, we got well very quickly and typically, you know, faster than others. Skin issues. Had a mom in here the other day just say that her, she said, we call your bread, the miracle bread.   Her son had eczema all behind his ears and on his arms, all cleared up. I had another young man come from; he had heard me speak. His wife heard me speak at a conference in Missouri.   They were traveling through, they came to a class, and he came up and said, “Can I hug you?” And I was like, “Well, sure, yeah, go ahead.” And he said, “My wife heard you speak.”   And he said, “what you didn't know is I had this rash on my body and it was stinging. It was burning. Doctor after doctor, medication, steroids, nothing ever helped.”   And he said, “It feels, it felt like fire ants burning me. Had it for years and nothing worked.” His wife heard me speak.   I don't know if she thought, made the correlation with pellagra. I don't know. But anyway, she bought the mill, bought the mixer.   She didn't say anything to me. And he said, within a month, the rash was completely gone. But here's one thing he said.   He goes, “It was so painful. I had gotten to the point where I wanted to die.” That's pretty significant.   And talk, you know, and now within a month, what doctors couldn't fix, the bread did, the nutrients, the B vitamins, the vitamin E, whatever else was in that bread cured his skin issues. And we hear psoriasis, people with psoriasis, it completely goes away in a matter of a few months. Depression, anxiety.   One little girl struggled with depression, and they told her to go gluten-free and it got worse. She was so fearful. She couldn't even sleep in her bedroom.   She had to sleep on the floor in her parents' room. And the mom with tears in her eyes said, within, they decided to not go gluten-free and to try freshly milling. And the little girl is happy and excited and has her life back.   So, I could go on and on and on. And we, you know, just the health of children is powerful to me. And we've seen heart disease.   God says in Psalm 104 that he gave man bread to strengthen and nourish the heart. We've had people say, I mean, well, one lady in particular, this was years ago, I wish I had taken her name to follow up with her, but she said her husband in one month and all she changed was the bread, came off the heart transplant list. She said, the doctor says he's not out of the woods yet, but his heart muscle is functioning so well, can't justify being on the heart transplant list.   And, you know, I read the works of Dr. Wilfred Schutt, world renowned cardiologist. Do you know what he used to treat heart disease? Vitamin E.   And in his book that has nothing to do with milling your own grain and making your own bread, do you know what he attributes heart disease to? When the white flour came on the scene and they started taking the bran and germ out of our flour. He said, we lost the most potent antithrombin, blood thinning and vitamin E for the strength of the heart muscle.   So yeah, we've seen a lot in 35 years or 34 years. It's been amazing. And people write and say, “I know you must get tired of hearing this.” I never get tired of hearing testimonies and stories. And I call them “it's the bread stories” because they tell me it's the bread that's all I've changed and this is what I've seen. And so, and it's, yeah, it's powerful.   Laura Dugger: (58:29 - 58:56) Well, I love because even before we recorded this conversation, we prayed that God would do more than we could ever ask or imagine. And I feel like that's what he has done with bread too. There's still so much more, but you're just to encapsulate a few things, the improved energy, the supported hormones, the ailments that are corrected, there's so much.   And if we want to get started, then can you remind us of your website and what our first step could be today?   Sue Becker: (58:56 - 1:00:59) Yeah, first step, buy a grain mill, buy some grain, start milling your bread. And if you're scared of yeast bread, then make muffins and make pancakes. Machines help, you might all have a mixer that you can go ahead and use to make your yeast breads, but muffins, pancakes, coffee cake, three of my basic ingredients, I mean, my recipes that I started with, that's a wire whisk in a bowl.   You don't need to knead; you don't need to worry about letting it rise. Buy the tools that help you make this a lifestyle. Bread machine, you might see the Zojirushi bread machine behind you, that, I mean, five minutes, mill the flour, five minutes, dump it in, all your ingredients, come back to a baked loaf of bread.   You know, push the start button, come back to a baked loaf of bread. Mixer, for my family, the mixer worked very well because I would mix up dough to make six to nine loaves of bread or six loaves of bread at a time. And I did that twice a week, interspersed with muffins, pancakes, and all of that.   So, keep it simple, get a grain mill, get some grain and get a recipe book that you enjoy and just dive in. You won't be sorry. Go to breadbeckers.com.   You can find a lot of information. Go to our YouTube channel, Bread Beckers YouTube channel. Lots of videos and how-tos and classes, our getting started classes on there.   There's a couple of videos, a basic list of getting started items where I explain to you the hard wheat, the soft wheat, the red wheat, the white wheat, and those things. And I highly recommend, it's a long video, it's three and a half hours long, but it's called Real Bread, the Staff of Life. You can watch it in segments.   Pause me if you need to come back later, but it's very profound information. It's 30 years of studying and research and gleaning the scriptures and science and textbooks. And then Instagram, follow us on Facebook and Instagram.   And then of course, Sue's Healthy Minutes podcast. You will be blessed by all the information there as well as the testimonies that are shared.   Laura Dugger: (1:01:00 - 1:01:19) Incredible. We'll add all of those links in the show notes for today's episode. And Sue, as you remember last time, we are called The Savvy Sauce because savvy is synonymous with practical knowledge or insight.   And so, as my final question for you again today, what is your savvy sauce?   Sue Becker: (1:01:19 - 1:04:32) So what I want to encourage people today is seek the truth. Use your common sense that God has given you. I want to read a quote by a doctor that promotes healthy living, but I want you to listen to what he says.   Here's the quote. “Damage to the gastrointestinal tract from the overuse of antibiotics, anti-inflammatory drugs like Advil or Aleve, acid blocking drugs, we talked about that last time, like Prilosec or Nexium, combined with our low fiber, high sugar diet leads to the development of celiac disease and gluten intolerance or sensitivity and the resultant inflammation.” Did you hear that?   I absolutely agree with that. All those things cause damage to the gastrointestinal tract and lead to allergies and things like that. “This is why,” now there's where I want you to listen and use your common sense.   “This is why the elimination of gluten can be a powerful way to prevent and reverse this and many other chronic diseases.” Next sentence. “The biggest problem is wheat, the major source of gluten in our diet.”   Did you hear wheat or gluten listed in his causes? No, you did not. He is making an illogical conclusion to his own truth that he just presented.   Wheat didn't cause that. Wheat can actually cure that. And you asked me about a verse that has meant so much to me and powerful, profound verse in the scripture, Deuteronomy 24:6.   In that scripture, it's the law. Sometimes you get bogged down in Deuteronomy. I will never forget when I stumbled, didn't stumble, but I was reading this verse and what God showed me.   In that chapter or in that verse, God gave a law for what you could take as a pledge when someone borrowed something from you. In those days, if someone was gonna borrow something, they would leave you with something of value of theirs as a pledge. I'm gonna return what I borrowed from you or I'm gonna pay you back or whatever.   Listen to God's law. He says, “Do not take a man's upper millstone as a pledge for you would be taking his life.” That is pretty profound.   Someone in the early 1900s took our milling stones, took our mills out of our home and we've been losing our health and our life ever since. Wheat is not the biggest problem. Wheat is the answer.   Freshly milled, of course. So contrary to popular belief, everything you read on the internet is not true. So, dig into God's word, find the discrepancy from what you're hearing in the world and what God's word says and let his truth rule and reign in your life.   That would be my advice.   Laura Dugger: (1:04:33 - 1:05:03) That is so good again, Sue, and thank you for getting mills back in our home and thank you for being my returning energetic and intelligent and faithful guest. You're so humble in your approach and you'r

Evangelical Free Church of 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

In this empire business, you gotta make the opium first. Then when you get the opium, you get the silver. Then when you get the silver, then you get the tea.Time Period Covered:ca. 1760-1839 CEMajor Historical Figures:Qing Empire:The Daoguang Emperor (Minning) [r. 1820–1850]Governor-General of Liangguang, Ruan Yuan [1764–1849]"The Hoppo" (Imperial Superintendent of Maritime Customs), The emperor's personal revenue agent at CantonChinese Commercial Interests:"The Cohong" (Gonghang), the licensed guild of Cantonese merchants authorized to trade with foreigners"The Consoo Fund" (Gongsuo), the Cohong's collective insurance poolYaokou Dealers & River Smugglers, opium wholesale intermediaries and armed transporters inland via the Pearl River systemBritish & Foreign Interests:The British East India Company (EIC)The Select Committee at Canton, the EIC's on-site management teamDr. William Jardine (1784–1843), physician-turned-opium magnateThe True Protagonists:Silver, shinyTea, fragrantOpium, somniferousMajor Works Cited:Fairbank, John K. Trade and Diplomacy on the China Coast: The Opening of the Treaty Ports, 1842–1854.Platt, Stephen R. Imperial Twilight: The Opium War and the End of China's Last Golden Age.Wakeman, Frederic, Jr. “The Canton Trade and the Opium War” in The Cambridge History of China, Volume 10: Late Ch'ing, 1800–1911, Part I. 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

CTL Script/ Top Stories of January 9th Publish Date: January 9th   Pre-Roll: From the Ingles Studio Welcome to the Award-Winning Cherokee Tribune Ledger Podcast  Today is Friday, January 9th and Happy Birthday to Jimmy Page I’m Chris Culwell and here are the stories Cherokee is talking about, presented by Times Journal Fincher wins runoff for Cherokee County’s state House seat Farm Bureau seeks entries for High School Art Contest Georgia Republicans move to scrap state income tax by 2032 despite concerns Plus, Leah McGrath from Ingles Markets on saturated fats 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 10 STORY 1: Fincher wins runoff for Cherokee County’s state House seat Republican Bill Fincher is poised to take the Georgia House District 23 seat, according to unofficial results. With all precincts reporting by 8:57 p.m. Tuesday, Fincher secured 71.38% of the vote—4,345 ballots—against Democrat Scott Sanders, who pulled in 1,742 votes. Fincher, a retired assistant DA and RV park owner, thanked supporters on Facebook: “To everyone who voted, knocked doors, prayed, or just believed—thank you. I’m humbled and ready to get to work.” Sanders, meanwhile, called his campaign a success, saying, “We hit every goal and laid the groundwork for 2026. No more uncontested elections.” The seat, left vacant after Rep. Mandi Ballinger’s passing, saw six candidates in the Dec. 9 special election. Fincher and Sanders advanced to the runoff. Turnout was low—just 13.75%—with most votes cast on Election Day. Results will be certified Friday after the elections board reviews one provisional ballot. STORY 2: Farm Bureau seeks entries for High School Art Contest Hey, high school artists—this one’s for you! The 2026 Georgia Farm Bureau High School Art Contest is here, and there’s cash on the line. The state winner gets $250, and 10 district winners snag $100 each. Not bad, right? It’s open to all 9th–12th graders (public, private, or homeschool). The rules? Create your masterpiece on 8.5 x 11-inch white paper using black, white, and gray. Use whatever works—charcoal, graphite, pen, chalk, mixed media, you name it. Just one entry per person, though. Deadline? Feb. 6. Drop your entry at the Cherokee County Farm Bureau office. Questions? Call 770-479-1481. Let’s see what you’ve got! STORY 3: Georgia Republicans move to scrap state income tax by 2032 despite concerns  Cutting state income taxes sounds great, right? But here’s the catch: how do you replace billions in lost revenue without gutting schools, health care, or public safety—or jacking up other taxes? That’s the question Georgia Republicans are wrestling with as they push to eliminate the state’s personal income tax by 2032. Lt. Gov. Burt Jones, eyeing the governor’s mansion in 2026, is leading the charge, with State Sen. Blake Tillery backing him up. Their plan? Start by exempting the first $50,000 of income for singles ($100,000 for couples) in 2027. Sounds nice, but it’d cost the state $3.8 billion in year one alone. Tillery says they’ll cover it with surplus funds and borrowing for infrastructure, but critics—Democrats and even some Republicans—aren’t sold. For now, the debate rages on. 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 1 STORY 4: Prep Roundup: Hamby, Bass have record-setting nights Creekview’s Kailyn Hamby had a night to remember, shattering both the single-game and all-time scoring records as the Grizzlies rolled past Sprayberry, 62-35. Hamby dropped 33 points, grabbed six boards, and helped Creekview climb to 13-1 overall and 4-0 in Region 6AAAAA. They’re now neck-and-neck with River Ridge for the top spot. Next up? A Friday showdown at Pope. Meanwhile, River Ridge stayed unbeaten in region play, edging Pope 70-60 behind Finley Parker’s 28 points and Makayla Roberson’s 25. Elsewhere, North Paulding handled Etowah 56-46, and Sequoyah crushed Woodstock 78-50 with a dominant third-quarter run. Cherokee also outlasted Wheeler, 41-34. PLAYER OF THE YEAR: Will Rajecki. If you’ve followed Cherokee County football these past few years, you know the name. It’s only fitting he caps off his high school career as the 2025 Cherokee County Offensive Player of the Year. Records? He smashed them. Flashy stats? Oh, plenty. Rajecki was the heart of Sequoyah’s offense, leading the Chiefs to their first region title since 2003 and back-to-back state quarterfinals for the first time ever. The numbers are wild: 4,049 career rushing yards (a school record), 66 all-purpose touchdowns, and a jaw-dropping seven-touchdown game against Sprayberry that landed him third in state history. This season alone, he racked up 1,974 rushing yards, 30 touchdowns, and helped Sequoyah to a 35-14 record over his four varsity years. Now? He’s weighing offers from Arkansas, Oregon State, and Georgia after decommitting from Memphis. Wherever he lands, one thing’s clear: Rajecki’s story is just getting started. STORY 5: Cagle names appointee to Cherokee County T-SPLOST committee  Cherokee County just named the first three members of its new T-SPLOST Citizens Review Committee, a group tasked with keeping an eye on how the county spends its transportation sales tax dollars. On Tuesday, Commissioner Will Cagle appointed Jack Norton, a Canton resident, Marine Corps vet, and small business owner with a background in transportation. Norton joins Ashley Holcomb, appointed by Chairman Harry Johnston, and Tom Teague, chosen by Commissioner Benny Carter. Two spots are still open, but Johnston isn’t worried. The 1% T-SPLOST, approved by voters in November, kicks off April 1 and is expected to bring in $445 million over six years. The committee’s job? Make sure the funds are spent responsibly and projects stay on track. They’ll review reports, offer recommendations, and keep the public informed—but they can’t change the project list. Meetings will be open to the public, with the 2026 schedule set at the first session. And now here is Leah McGrath from Ingles Markets on saturated fats Commercial: We’ll have closing comments after this.   COMMERCIAL: INGLES 2   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.

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.

Panthers beat reporter, Darin Gantt, joins the show, as DG talks about how Dave Canales has turned the culture around for the Panthers, he sets the scene for Cam Newton's emotional return to Bank of America Stadium, he talks about the chances Luke Kuechly gets into Canton, & more See omnystudio.com/listener for privacy information.

In this episode of The Milk Road Show, Joshua Frank, CEO of The Tie, breaks down how institutions actually evaluate crypto when headlines, hype, and retail narratives stop working. We dig into why most altcoins are struggling to attract real buyers, why ETFs don't mean what people think they mean, and why banks are quietly building on Canton Network instead of chasing public blockchains.~~~~~

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.

Evangelical Free Church of Canton

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

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.  

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.

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:

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

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)?  

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/adchoicesSee omnystudio.com/listener for privacy information.

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