Podcasts about Cotton

HEADLINE: Cotton, Contraband, and the Invention of the Handbag GUEST AUTHOR: Anne HigonnetSUMMARY: Higonnet details the material revolution where aristocratic silk was replaced by Indian cotton, a "revolutionary fabric" that allowed painters like Jacques-Louis David to visualize the natural female body. This silhouette necessitated the invention of the modern handbag, as the new slim dresses lacked the space for pockets hidden in traditional voluminous skirts. Josephine further defined the era by popularizing the cashmere shawl and inventing the tiara using Italian cameos. Meanwhile, Juliette Récamier adopted a rigorous all-white aesthetic to symbolize revolutionary purity, sparking a British frenzy to both mock and copy French fashions.11807 JOSEPHINE

As the Japanese police prepare for a raid on the Aum Shinrikyo compound, cult leader Shoko Asahara launches a desperate chemical weapons attack in downtown Tokyo. During the height of Monday morning rush hour, Aum terrorists target five commuter trains with sarin gas, killing 13 people and scarring the psyche of an entire nation. In the aftermath, survivors struggle to pick up the pieces of their lives and adapt to new realities.    SOURCES: Amarasingam, A. (2017, April 5). A history of sarin as a weapon. The Atlantic.  Brackett, D. W. Holy Terror: Armageddon in Tokyo. 1996. Cotton, Simon. “Nerve Agents: What Are They and How Do They Work?” American Scientist, vol. 106, no. 3, 2018, pp. 138–40.  Danzig, Richard; Sageman, Marc; Leighton, Terrance; Hough, Lloyd; Yuki, Hidemi; Kotani, Rui; Hosford, Zachary M.. Aum Shinrikyo: Insights Into How Terrorists Develop Biological and Chemical Weapons . Center for a New American Security. 2011 “Former ER Doctor Recalls Fear Treating Victims in 1995 Tokyo Sarin Attack.” The Japan Times, March 18, 2025.. Gunaratna, Rohan. “Aum Shinrikyo's Rise, Fall and Revival.” Counter Terrorist Trends and Analyses, vol. 10, no. 8, 2018, pp. 1–6.  Harmon, Christopher C. “How Terrorist Groups End: Studies of the Twentieth Century.” Strategic Studies Quarterly, vol. 4, no. 3, 2010, pp. 43–84. JSTOR, http://www.jstor.org/stable/26269787.  “IHT: A Safe and Sure System — Until Now.” The New York Times, 21 Mar. 1995. Jones, Seth G., and Martin C. Libicki. “Policing and Japan's Aum Shinrikyo.” How Terrorist Groups End: Lessons for Countering al Qa'ida, RAND Corporation, 2008, pp. 45–62.  Kaplan, David E. (1996) “Aum's Shoko Asahara and the Cult at the End of the World”. WIRED.  Lifton, Robert Jay. Destroying the World to Save It: Aum Shinrikyo, Apocalyptic Violence, and the New Global Terrorism. 1999. Murakami, Haruki. Underground: The Tokyo Gas Attack and the Japanese Psyche. Translated by Alfred Birnbaum and Philip Gabriel. 2001. Murphy, P. (2014, June 21). Matsumoto: Aum's sarin guinea pig. The Japan Times.  Reader, Ian. Religious Violence in Contemporary Japan: The Case of Aum Shinrikyo.  2000. Tucker, Jonathan B. “Chemical/Biological Terrorism: Coping with a New Threat.” Politics and the Life Sciences, vol. 15, no. 2, 1996, pp. 167–83.  Ushiyama, Rin. “Shock and Anger: Societal Responses to the Tokyo Subway Attack.” Aum Shinrikyō and Religious Terrorism in Japanese Collective Memory., The British Academy, 2023, pp. 52–80.  Williams, Richard. 2003. “Marathon Man.” The Guardian, May 16, 2003. “Woman bedridden since AUM cult's 1995 sarin gas attack on Tokyo subway dies at 56.” The Mainichi (English), 20 Mar. 2020, “30 Years After Sarin Attack — Lessons Learned / Brother Kept Diary For Sister Caught in Sarin Attack, Chronicling Her 25-Year Struggle With Illness” The Japan News, 19 Mar. 2025, Learn more about your ad choices. Visit megaphone.fm/adchoices

*The Farm Service Agency is looking for the next generation.  *Drought will continue to affect herd rebuilding this year.   *The weather has been unusually warm and dry in the Texas Panhandle.  *Fertilizer costs are a big burden on farmers.  *There's good news for school students and dairy producers.  *Spring planting plans are underway across Texas. *Johne's disease can affect cattle, sheep and goats.  

Kiera and Tiff are on the pod together to ask, What are you working toward? Your professional purpose can often get lost when you're too buried in work, and the two invite listeners to take a step back and ask themselves key questions in order to recenter. Episode resources: Subscribe to The Dental A-Team podcast Schedule a Practice Assessment Leave us a review Transcript: The Dental A Team (00:00) Hello, Dental A Team listeners. This is Kiera and it is Spiffy Tiffy and Kiera back on the podcast. I messaged Tiff and just said, Hey, are you free? Because the topic today, I actually think Tiff and I can really rift on of such a solid conversation. I'm really excited about. So Tiff, welcome to the podcast. How are doing today?   The Dental A Team (00:19) I'm good. I'm excited because we haven't even, I don't even know what this, what you're thinking. So we're all learning this together, you guys.   The Dental A Team (00:25) you   It's true. This is the magic of Kiera and Tiff. We can truly pull each other in at any moment of any presentation and we pretty much can just pick up. And I think that's a beautiful thing when you have somebody that, I don't know, Tiff, it's just like, I was gonna say a funny joke, but I'm not gonna say that joke. We want someone who is so connected to you that just knows what you're going to do. It's truly pure magic. And we've literally had that since we met. So for those of you new to the podcast, welcome. Tiff and I are.   just two girls who love dentistry and wanted to change the world. And here we are. We really are passionate about life and business. We're passionate about dentists having their best lives, team members having their best lives. And that's really the core of what Dental A Team is about. So to get both of us, mean, literally I met Tiff when I was a rookie business owner. So the fact that we're still here together, we still love working together, I think is a pretty magical, incredible thing. And we would just always have said, we wanted to build a business that we are proud of, that we enjoy working in.   There have been times we have not enjoyed working here. I remember last year about this time I called you and we're both like, why is it so hard? Like I just remember it. And so there are ups and downs of a business, but in that vein, okay, Tiff, here's the preface. You ready? I'm going to tell you. So I was at the gym the other day and I absolutely hate with a passion sled pushes. Like I hate them. They are freaking hard. And Laura, my trainer, she like, I hate it. Like I don't have strong.   shoulders, my knees like hurt like that's why I go to the gym like I've got these like dumb problems and I was pushing the sled and like I'm shaking every ounce me wants to just give up it is so hard it's not that far but I really absolutely like loathe sled sled pushes and sled poles and Laura yelled at me she's like Kiera what are you working towards think about that while you push this and I was like I'm doing a podcast on this and Tiff I feel like you are the perfect person to podcast with me on   because that has set with me. And as I was pushing, I literally had the thought of I'm pushing to my 90, 100, 110 year old self that Tiff knows the vision. Cotton candy pink hair here, cotton candy blue hair on Tiff. We're going to be these like fit ripped grannies that are just living our best life, having so much fun. But I thought about that physically for my body. But I thought we do sled pushes and sled pulls in our business every single day. And to really start to think and dig deep of like   What are we working for? What is that purpose? And Tiff, know that this is right up your alley, which is why I didn't even have to prep you on it. Cause I'm like, let me just give a little preface and you're going to be all in. Cause one it's working out, which is your huge passion to its life. And three, we get to be on the podcast together. It's a triple win. You're welcome. So triple whammy. Here we go. So just thinking about that, I don't know. I want to just, have no agenda of where I want to take this podcast other than   The Dental A Team (03:01) I do love it.   Triple whammy.   The Dental A Team (03:15) It just made me really, I've been thinking about this. We're probably like four weeks since she said it to me, like literally it was a yell. So just imagine me and Tiff are your gym trainers here yelling at you, like, what are you working towards? What are you pushing this for? Why are you doing it? And I think sometimes that can get lost in people. And I think until we get that like yell wake up when it's like truly just like hard, I think sometimes we are asleep and hopefully today's podcast might wake you up and bring you to being present, being focused and being intentional. So Tiff.   It's okay, take it away.   The Dental A Team (03:45) Totally, I love working out, so thank you. Thank you for thinking of me and that reference. I don't do sled pulls because I don't like them, and I don't have a trainer telling me to do them, so I'm very proud of you for doing them. This is wild, I hate mountain climbers and knee ups. Those are my two worst enemies. So I'm with you on hating some sort of exercise at least. I'll do, I don't know, I'll do a burpee all day long for you, but ask me to do a knee up or a mountain climber, I'm out. But actually,   The Dental A Team (03:54) you   me too.   Mm-hmm.   The Dental A Team (04:14) This is, we're always like synchronistic. So it is fitting that this comes up. I actually like on a, think there's different scales that you could take this conversation. And I think there's the grand scale of like, why are we doing this? You and I come back to this constantly. And at about this time last year, we had really lost that vision and that drive. And so we did have to come back. I was actually thinking about that just the other day. was like, gosh, it was almost a year ago at this point, like by a couple of weeks, I think. Yeah. So yeah.   The Dental A Team (04:37) too. Crazy. Like literally.   The Dental A Team (04:42) Yeah, so I was thinking about it too, but this morning actually, I had a conversation with a client and it kind of, it's very pertinent to this subject and it kind of is interesting to me because we're thinking on a grand scale here and you're like, you're 80, 90, 100, 110 year old self is what you're envisioning and we go big a lot on like goals and visions and dreams and wishes for the, the.   clients for their practices, but something that I chatted about this morning was like as simple as something you're implementing. And the conversation was set around bonuses and bonus structures. And I was like, okay, you can do anything you want with a bonus. I don't care. I truly don't care what you decide. You need to be profitable at the bottom line, the end of the day. That's all I care about. My job is to make sure you're profitable. I don't care what your decision is. I have input on everything.   But the real question is, why are you doing a bonus? Because that will help answer the question of which style of bonus you want to do. And I think, Kiera, why are you exercising? Because that's going to help you decide what style of exercises are the best for that need. If you just woke up one day, people do this all the time.   They're like, I'm gonna exercise today. I'm gonna start today. And they're like, okay, there's, this is like, I think one of the main reasons people don't exercise, because you wake up and you're like, today's the day I'm gonna do it. And you're like, okay, there's 15,000 gyms to choose from, all ranging prices. I could get a trainer, but that's X amount of money. And I don't know that I need one or want one. I could do a CrossFit gym. I could do power lifting. I could do,   spin classes, I could do there's a million things. And so it's like, if you don't know the reason why you're doing the thing you're going to do, it's very difficult to pick what that looks like or to finalize or decide or clarify what that looks like down to the smallest decisions. And when people sit in indecision or I always say if something is really, really hard and I say this,   I always preface this with that doesn't mean life isn't hard. Life is hard, but when something is so hard that you're like, why isn't this working? I think of the toddler with that little game, right? And it's got the circle and the triangle and the square and the X. And this toddler has the square and the circle and they just sit there banging and banging and banging and banging and screaming in frustration because they know it's supposed to go inside the box. It's supposed to get inside the box, but they can't figure out.   The Dental A Team (07:10) Mm-hmm.   Thank you.   The Dental A Team (07:36) how it gets inside the box. And when we're sitting there like banging our heads against the wall, if you were doing all of these things in the gym, Kiera, felt this way about the sled and weren't seeing results, that's that space of like, I am doing everything I can possibly think of, why isn't this working? When you feel that way, I think my suspicion is that we've lost sight of why we're doing that thing.   The Dental A Team (07:38) Right.   Okay.   The Dental A Team (08:05) Right? Or that   thing isn't actually fitting the reason that we're here and we're doing the wrong thing. So we need to find that new path and that new thing circumventing what we're trying to do. We're trying to break through this wall, but sometimes it's like, no, actually that wall was supposed to be there. I was supposed to drive around. This is someone's yard. I can't just drive through their yard. Like this wall is supposed to be here. I'm actually supposed to drive around this wall, but my shortest path in my brain is through the wall. I hope that makes sense.   The Dental A Team (08:23) Right.   Mm-hmm. Mm-hmm.   It does make sense and it actually made me think about Simon Sinek's why   starts with the why, which is the purpose. And then you go into the how, which is the process. And then you go into the what, which is the result. And I think so many people, you said Tiff, they're starting with the result. It's like, I want to have a six pack. ⁓ Great. But like why? When you can go bigger and I can think of, like when I was pushing that said pole, I'm like, I'm so angry pushing this thing. And I'm like, yeah, but 90 year old, 110 year old Kiera, if I can be running, I can be walking, I can be lifting things and my bones aren't frail.   That's the purpose. Like that's the big purpose. This is why we're even doing. What is the cause? What do you believe? Like I believe that I'm going to be 110 year old fit woman who can do all these things. Then the how is the process. I go to the gym three times a week and the result is I have strong muscles and I have the six pack. That's, that's the after effect. That's not the starting. And with your practice, like when Tiff and I, talked about it, we lost the why.   That's why I think things were so hard. Like I feel like we were the toddler trying to shove the X into the circle and saying like, get in there. Like this needs to fit. Like it has to be this way. Like you said, we were running into someone's yard. Like there was a wall there and we couldn't see it. And when we scaled it back and it was like, this is the purpose of why we're doing what we do. Then the how is the process we do consulting this way. And then the result is your business grows. The profitability is there. You look at your numbers. And I think when I just, it really was just a highlight of   I think people today listening, I would just implore you and encourage you to ask the question of why am I doing this? And not like you can have it to make money. That's a result, but there's got to be something deeper and bigger and more than that. That's going to sustain you through that. Like true sled pull push, because I don't know, like businesses are not, you are not profitable forever. Like that's not something that's just like you get to profit and you stay at profit. Just like you don't get to fit and you stay at fit. You don't get to.   a certain result and you stay there. You have to maintain, have to be vigilant. You have to be on top of it. Just because like, I remember there was an epiphany one day, Tiff, Tiffanie epiphany. There you go. It's not quite efficiency, but I'm going to get there. ⁓ it was an epiphany where I literally was like, I get not half to work out. get to work out now, not to look good, but to be able to walk and not have pain. Like it was this moment. Cause I used to just work out. Like I need to like, look a little bit better in my swimsuit. So like, we'll just go to the gym for that.   Then I was like, no, this is just a way of life. This is a process. And I think when you realize that that's business, like being profitable, looking at the numbers, being the CEO, getting the team on board, doing great dentistry, that's all part of this. It's not the, do this just because it's like, that's part of all that you're doing. But when you have a greater why, I mean, even just the last couple of nights, me and Gwendolyn, which is my chat GPT have been hanging out tip. And it was crazy because even though I'm exhausted,   I'm lit up and fired up and excited because of what we're building and the purpose and all that. And that's what you want to get to. And to think Tiffanie, a year ago, you and I, remember I was on a walk. I remember exactly where I was. And I just remember hearing you and like, it was so like painful. You're like, why is this so hard? And I remember stopping, sitting on the ground, literally crying. And I was like, I don't know, Tiff, like, this is not what we built this for. This is not the life we want to be living. Like something radically has to change. And it was because I think our why was   just grow a bigger business. wasn't, let's change people's lives. Let's impact people. Let's look at what we're doing and how we can shift it. So I know that was a bit of a rant on my side. I just hope people are waking up and remembering like, what are you working towards? All this pain, all this hardship is part of it. But when that why is so vigilant and so pressing and so driving it, you're able to get through the sled pole as much as you don't enjoy it and get to the other side because you know there's a bigger purpose you're working towards.   The Dental A Team (12:21) Mm-hmm. Yeah, I agree. And I think that we also have to remember that things shift and they change. The reasons that we do things change. So I have a couple of thoughts as you're speaking. First of all, you're having a difficult time ⁓ committing to a task or doing it all the time, or sometimes I forget, I'm like, shoot, I forgot. was gonna start going to the gym three times a week, like six weeks ago, and I haven't gone once, right? So if you forgot, it wasn't important, right? So my theory on that is either it's not the right thing.   So you chose the wrong thing to get you to the result you're after or your result you're after, your why, isn't strong enough. It doesn't hit fully yet, if that makes sense. So like Kiera, you said your reason for working out, right? When Brody was four, I think three, four years old, I was exhausted and I was tired and being a parent of a freaking three, four year old, like it was rough. was a single mom and it was...   The Dental A Team (13:04) Mm-hmm.   The Dental A Team (13:20) I was just tired and I was like, you know what? Like, this is ridiculous. I do not want my kid to remember that mom couldn't hang. Like I couldn't play with him at the playground because I was tired easily or I couldn't, whatever it was, color with him because I'm like, no, like I just gotta rest, right? If I couldn't do the things with him because I wasn't taking care of myself, because I was pouring into him and tired, like that crazy cycle, that wasn't enough for me and that's when...   realistically when ⁓ workouts and training and stuff took precedence in my life. So my, my Y was easy. It's Brody. My Y for everything is Brody, but that shifts and it changes. Brody is Brody is my entire life, but he's going to college soon. And so now like I'm in that stage of that we all get to personally and professionally of, what is my Y now? So I think something that we get stuck on is   what we think, what we put into the universe, what we say has to be forever. And that it's like, no, this is why I started this business. Okay, but like, it's not the 90s anymore, right? Like I can't keep, I can't wear my clothes from high school, even though they're coming back around. If I wear those clothes from high school, which I don't have anymore, I would look ridiculous, right? So like stop trying to be the past version of yourself and understand   and give value to the fact that you have grown and your business has grown. So who you are and who your company is today is outgrowing, kind of like the crabs, you know? Like they outgrow their shells and they get to gift that shell to a new crab. A new crab walks along who's at that stage and they're like, this is my space. Let me take this giant home. This bigger crab that left that shell behind,   The Dental A Team (14:57) Mm-hmm. Mm-hmm.   The Dental A Team (15:12) is now in a bigger shell. And if you're not willing to shed that shell, you're one, keeping other people from growing. You're still, that crab can't find that home if you haven't left it behind. And you're keeping yourself from growing. So to Kiera's point of like, you're not always gonna be profitable. There's gonna be, it's all cyclical. And if we're not open to the idea that our why has to change and it has to evolve to continue to be important to us, then   I don't know why you created one in the beginning.   The Dental A Team (15:44) I don't disagree with you. And on the profit thing, our goal at Dental A Team is to make sure our offices are always profitable. So we're just going to put that asterisk there. I think it can be. It's just not something where it's like a set it, forget it. You can just walk away from it. ⁓ And Div, I love that you said that because I think the permission right now to change, because me working out used to be to just look good. Like that was honestly what it was. It was like, I want to have this ripped body, like.   but not like so ripped, like just toned. I didn't like truly didn't have to work super hard at it. So was like, I go to the gym like as a social thing. That was it. That was, that was my why at that point. Now it's a like, no, like 90 year old Kiera needs this 40 year old Kiera needs this today. Like just who I am today. And also my mental sanity needs it today. And so allowing yourself to morph, to evolve, to grow. And I think when you look at your business and it was wild. ⁓   We had outgrown our why a little bit and our why needed to change and we needed to come back home. I think there's still always threads of what it was, but like you said, Tiff, life changes, circumstances changes. I think I got to a spot where I realized all the goals I had set for myself and for our company, we had pretty much hit. Like, so was kind of just this like rogue, like, all right, we've done this. And as a grower and a creator and a builder, I don't want to just do the same thing day in day out. That's not who I am. That's not what I was built to do. That's not what our company was built to do.   And so we had to, but like, couldn't keep doing that myself. I needed to get the team button. I needed the team to help build a bigger vision. We needed to collectively all decide where do want this to grow? And I needed to have something bigger than myself. ⁓ I think is where that shifted. And so really for you, no matter where you are in the phase of the journey, no matter if it's personal, professional, if you're a team member listening, if you're a doctor listening, whomever it is, if this is a team meeting, I think also for every team player to find out what our why is, what are we working towards?   Like pretend we're your gym trainers and we're yelling at you right now. Like, what are you working for? What are you doing all this for? Is it the same as what it has been? For Tiff, it's always been Brody. And I'm actually really excited, Tiff, to watch you morph into another version of yourself where Brody goes to college. And Tiff, like for me, it was like, cool. We were trying to have children. We were trying to do all these different things. Like that didn't happen. And so I remember sitting there and I'm like, what the heck?   I'm not doing any this anymore. Like I want to work this hard. I want to be this tired. I want to be this exhausted. There's nothing bigger that I'm working towards. And when we lose that, you lose the momentum. ⁓ or if it gets foggy or fuzzy or life changes or things don't happen the way you planned really just, think reassessing today, what are you working for? What is, and working personally, professionally team wise. And I also like for me, I get lit up now when I find out what team members are working. I love tip. love our one-on-ones. love hearing.   what Tiffanie's personal goals are. love hearing Britt. And I used to say that now it's like even more fun because we can take the business and manipulate it to create people's dream lives for them and also change Dennis lives too at the same time. And to me, that's even like more of a fun why that's bigger and more engaging and more exciting. But like you said, Tiff, it's crabs, it's shells, it's evolving, it's evolution of soul. And I think allow yourself to evolve, allow your team to evolve, allow your business to evolve, but whatever you're doing, just make sure   If you've lost that spunk and like inspire, find it again. Have it to be more like, again, a year ago I did not have this and then two nights, the last two nights, I'm so excited to run spreadsheets at numbers and figure it out. Like the puzzle, it's like scheming over here with me and I can't wait to come talk to Tip and I can't wait to do the projects that we're building. And I know Tip feels the same way. Like it's just fun and there's energy because we're, I think we're centered and focused on what we really want to do and committed to that and willing to allow ourselves to rewrite it.   consistently to make sure that we're always being inspired, always being challenged, always growing and progressing. So that's like my, that's my, are you working for? Spielstift. Any last thoughts you've got to add to this and thank you for popping in unannounced. I knew you'd be the perfect person. I knew there'd be nuggets that we could both pull to this. And I didn't want to do this alone because I also think not intentionally, but as I just said it, I actually think building a why and a vision of what you're working towards is so much more fun when you have people and a community and a team of people that are bought in.   that is so much more fulfilling. And I think for a long time, Tiff, you probably could have tested this. I think I tried to be a lone wolf trying to pull the team along and I had to shift and realize it's so much more fun to collectively have a group focus, a group process. Yes, I need to be, I need to have like at least some starting point to it, but it's so much more enjoyable when there's more people bought into it rather than just myself. So maybe that's also why I felt the want and need to have you on this today too. So any last thoughts, things you think of?   as we wrap up today.   The Dental A Team (20:22) Yeah, I think a couple things. One thing, what you just said is to like make that actionable for people is that you provide a template. Like we can create what we want this company to look like, right? But it's not our company. And so you provide a template for us so that we can work off of that. And then together we create the vision and the mission and all of those pieces. But they align with who you are because that's what this company is here for. It would be ridiculous for anyone else to be the one that   creates that because it's not our company. ⁓ So I think you provide the template, which is, know, every time you ask me for something, I'm like, well, you're going tell me what you want it to look like. we all need that, the clarity. You provide the template and the clarity.   The Dental A Team (20:57) Thank   Can we,   can we ask Rick on that real quick because you, so let's go back to when we met a year ago. I remember you saying, Kiera, we joined this company because of who you are and the vision you had. inspired us to join you. And that was something like, it's still like, gives me like tingles hits me to my core. I thought I was being selfish building a vision and a template. And when you said that you're like, you've lost yourself basically like in more polite words than that.   But you were like, you need to get yourself centered and get us excited because you driving this dream, this vision is why we collectively have come together. And if you're this floating bubble off on no man's land, waiting for us to co-create it because you want us to take ownership, that's what's going to lose our team. And Tiff, I don't know if you remember saying that directly to me. I remember exactly where we were. We were looking across the room at each other when you said it. And I'm just grateful that you have the, I think, courage to say that to your boss, to your friend.   I think a lot of team members don't realize that you can really help your leaders ⁓ get enlightened when there may be a little fuzzy. But Tiff, as soon as you said that to me, like, I'm not being selfish. This is what you guys need from me. This is why we're all here together. And if I can give that template, that guidance, everybody can rally around that. But that's got to be something that's core in me because I can't fake fire and the team will not come if there's not a spark. I like excitement that's got to be built within me.   The Dental A Team (22:28) Absolutely, and that goes hand in hand with what I was going to say. And so it was like literally perfect timing. you provide the template and something, there's a lot in there, but something that I wanted to pull out that goes exactly with what   just said. one, number one, before I even say that, I think there are words in our dictionary that have an imposed ⁓ emotion attached to them that's completely wrong.   The Dental A Team (22:54) you   The Dental A Team (22:54) Anything   can be good, anything can be bad. And I think that everyone, every person, every human, every animal has to have some sort of selfishness within their personality   order for us to survive. Like for you to not be selfish and be like, no, like you're just going to give away everything. Like that doesn't work. You had to be selfish and be like, no, why did I create my company? Like, yes, this is our company and we all share it with you.   But at the end of the day, it's your company. Why did you do it? And without that, we can't share it. And so something I was going to say is, and what you said, Kiera, was that the words that I said made you realize that you, or it sounded like I was saying, which I was, that you had lost yourself, right? And I don't shy away from those statements because it's incredibly important to me. If you lose yourself, like what are we even here for? And the whole concept of this   The Dental A Team (23:40) Mm-hmm.   The Dental A Team (23:53) podcast today that why, right? If the why doesn't tie back to your personal life, why are you here? Like, what are you doing? It is not 1950s anymore where we are just like working to work and that's our lives. Like something shifted in the last, especially five years, but the last 10 years and we've really come to understand that work is to satisfy and project our personal lives so that we can be   The Dental A Team (24:00) I agree. I agree.   Mm-hmm.   The Dental A Team (24:20) the best we possibly can with the time that we have here on earth. So if your why cannot tie back to your business making your personal life incredible, or for me, I work so that I can have a fantastic personal life. I love you, Kiera, but I don't work. If you didn't pay me, I wouldn't be here. Right? Yes.   The Dental A Team (24:39) don't blame you. I don't blame you.   You're here for life.   The Dental A Team (24:41) I would still be friends with   you. I'll still podcast with you. But if I'm not able to support my family in the best ways that I know how by being a fantastic human by the time I get done with my work, by supporting us financially, and by providing my kid the vision of what work can be that I want him to have, what am I even doing? So if you can't, if your why isn't so important to you that it would break something inside of you personally, if you didn't hit that why,   then you haven't nailed your way.   The Dental A Team (25:12) I agree. And Tiff, I'm so glad you said that because I think there was a shift of working for the sake of working. And I, I like, this is a good, mean, I feel like I'm like unraveling like all of my layers right now. Like I'm all right. Okay. Let's like get really to the core of it. So thank you, Tiff, for pulling that out. Again, I knew I needed someone else on this, especially you. I knew I had to have the right person on this podcast to pull out what I really wanted to invoke in this podcast. I needed to one get   more beyond myself. Like you said, it has to be something where this is fulfillment for your life. And I had this aha moment where I'm like, hold on, this business was built to serve my life, not my life serving the business. And I think that that was a clutch moment for me to realize one coming back home to why we're doing this to building a template, three, figuring out like the business is serving our life, not the other way around. And then doing that for the team. ⁓ I think that there was not, think I know.   We're not going to sugarcoat. I was really tricky for a minute. If like it was, I remember you being like, I'm not working all the time. I was like, work already. And we realized we were going from this hourly checkmark to a results focus. And that was such a mindset shift. was a culture shift as a company. It did feel like we were taking off like an old costume and putting on the new current. Um, but that's, think what human beings were here. We are human beings. We're not human doers.   The Dental A Team (26:19) Yeah.   The Dental A Team (26:37) And I think, like you said, it's got to be serving that. And I think for me as a business owner, as a CEO, as a friend, as a human, to realize that the business can do both, it doesn't have to be one or the other, I think is like probably the magic space right now. So when I'm like, what am I working for? I'm working to like change Dennis lives, of course, to make this huge positive impact. I'm also working to make sure that team that works for me has these incredible lives as well. Tiff, also said to me, like, Kiera, we want your life. And I was like, wow.   That's such like a comment that I'm so grateful for. And I was like, great, how can we create that? Like, how can we build? Like, what are the things that I have that you want that we can then build? Like those now are just conversations and creative playgrounds. And that's, think the magic of business is business is able to fulfill wise, fulfill magic, fulfill dreams and make them realities. And to me, that is the magic of being a business owner. So I think again, what is that? Why? And like you said, Tiff, like   I hope people can even hear like I get giddy and excited. I'm like, all right, let's go make some dreams come true. Like for dentists, for team members, for myself, like for all of us, how can we do that? That's what lights me up. And your why will be your own. But like you said, Tiff, if you don't have that solid, that sled pole is going to hurt. That sled push is going to kill. And you're going to just give up because you don't have that fire inside that truly is meant to drive you forward.   The Dental A Team (27:56) Yeah, I agree. I have to give kudos and a statement to a doctor that I, he is so near and dear to my heart. I worked for him for a really long time and I watched him, one, I watched him work himself to death. Like I watched him work himself to where I'm like, are you even here today? Like you are so, you're not here. You are so dead.   right now, but I also watched him reinvent himself. I watched him reinvent us, reinvent our company. I watched him lose himself. I lost myself, but at the core of everything, I know, Kiera, you ask me often how I'm so forward in my communication or that I make you have these conversations and...   I learned so much from him. He was willing to be vulnerable with me ⁓ and have those conversations with me. He treated me as if I was a human on his team that he wanted there for a really long time. And he would pull me in for those hard conversations when he had to have them with me. I'm gonna get emotional. And it changed my perspective of people, communication, and business.   The Dental A Team (29:01) you   The Dental A Team (29:11) And he's still going, he's still got his business and I'm sure he's still turbulent as ever. We'll use that word. But kudos to him for taking, I was 19 when I started working for him and he just, took this girl and he just poured into her so that I could get to where I am. And so I think my point of that is doctors, owners, business owners,   Be open to that. Don't be so shut down and scared to be seen as vulnerable or small or weak that your team can't reach you. He was always reachable. Even when he was angry, he'd be like, give me a second. I'm gonna shut my door. I'd hear him yell sometimes and I'm like, bro, get it together. But he was that.   The Dental A Team (29:56) you   You   The Dental A Team (30:05) vulnerable with us, that it allowed us to have the clarity and it allowed me then, Kiera, to be able to have those conversations with you, to not be afraid just because you're my boss and the company owner. Like if I see something that could potentially damage the company, damage you as a human or damage us or damage my goals, I'm going to speak up and say something because it's for the good of everyone and he taught me that. So massive kudos to him and   The Dental A Team (30:26) Right.   you   The Dental A Team (30:33) It was a wild ride. will never,   never not admit that, but I, there's a lot of good that came out of it. And I truly believe that my communication with business owners comes from him being vulnerable. So doctors just don't forget that. Like you're not weak. You're actually stronger by allowing your team to help support you.   The Dental A Team (30:54) And I am grateful for your doctor too. ⁓ I'm grateful for the person that he helped you develop into. And I definitely believe that people are here on both sides. I think as business owners, we have to feel like we're here to provide all these things. But I think the flip is also true that if we allow ourselves to see that our team is also here to provide for us too.   I think it's like parents with children and they say they learn so much from their children when it's feels oftentimes the reverse that you're here to support them, but they're here truly building and supporting you. So tip, I love that. And I really hope doctors heard that. And I also hope team members heard that of speak up. like you said, Tiff, our team helps me clear the fog. Like when they call me out, they tell me all the time, like, Hey, when you like shift your hair like that, we know you're stressed out when care, Tiff, even say, you're like, here's got those eyes up. She's got to move and she does not have time for this.   Those are good pieces. They're like silly, but they helped me clear the fog. They helped me see more clearly. ⁓ and I think that there's very few people that are willing to have those conversations. So when you're willing to have, and you have team members like that, cherish them, love them, pour into them. And if you don't have people that are quite there yet, pour into them too, because you never know. Like, again, it's a, it's a give take relationship. And I think when we see it, when you stop being the hero of your business as a business owner and you allow the entire team to be the hero, you're a guide.   it's a give take. It's a, it's we're equal ground. We're here to serve. We're here to be that I think is where magic is. And that to me, like just saying that that's a big part of the why of like what I'm freaking working for. ⁓ for myself and for our other people, it's free. It's here for life. So I hope, don't know, Tiff, that was just a beautiful podcast and this is going to be one I hope people listen to over and over again. And just remember like, you can get lost. You need team members. ⁓ but   Like you said, Tiffanie kept pointing to our hearts. Like I think let's go back to our little like summit, like drawing our human beings over here. Like I think the why comes from your soul. I think it comes from your heart. I think it's there. It's innate within you. And sometimes you just need to come back home to you to find it again and to have people around you and to support you on that journey. I mean, my team saw me go through some hard times and it feels so like, I don't know. It's like.   The Dental A Team (32:49) you   The Dental A Team (33:09) I'm not even a mask and it feels like de-masculating and I'm not even a man. Like I feel like I just lost like everything that was like, like the almost like the armor, the, the false like safety net. I think it's also like failing and admitting that you don't know everything. You feel like a failure. I think those are all the things. ⁓ but like you said, Tiff, I think that there is actually so much strength because we don't make it worse than it is and we don't make it better than it is. We make it what it actually is. So we can actually build from there and create what's meant to be.   The Dental A Team (33:37) Yep, I totally agree.   The Dental A Team (33:39) Okay, with that, I hope you guys just take something from here. I don't think I've got a strong action item. think we usually hear for tactical. think it's more than anything. Like I guess the tactical is check your why, check to see why you're doing all this. What are you working for? What is that? Be open with your team, be vulnerable, set the vision, have the template, ⁓ do it with your team, get people around you that are bought into your vision that are with you, that are rowing with you. Team members don't forget the power that you play in this. And if we can help you, this is what I think.   This to me is the core of Dental A Team. This conversation is what Tiff and I wanted this company to be. It's helping humans be humans. It's helping you realize that you don't have to be a robot. It's helping you have freedom to live life. ⁓ We say it's like life is our passion. Dentistry is our platform. And so I think it's pretty special to be able to share that with you in a space of dentistry that brings us all together. So Tiff, thanks for being in my life. Thanks for being on the podcast. Thanks for the thoughts today. This one really was just ⁓ a super special podcast that I'm grateful we were able to do together.   The Dental A Team (34:37) Me too, thanks for messaging and it was perfect timing.   The Dental A Team (34:40) Of course and for all of you listening reach out if we can help you in any way Hello@TheDentalATeam.com and remember you're worth it your why is worth it your your purpose in this life has meaning and we need you you're super special exactly how you are and Do not lose that because people depend on you people need you to have that vision So reach out if we can help you and as always thanks for listening. We'll catch you next time on the Dental A Team podcast  

Cody Webb is the racer with the finger issues this year. Along with surgery and stitches, he's also made the full time switch to the four stroke for hard enduro. That's a bold move Cotton, we'll see how it plays out at King of the Motos. It's a sad day knowing we won't have Kickstart Cody anymore.These King of the Motos preview interviews are to try and build hype around the 2026 King of the Motos and the US Hard Enduro Series. Share with your riding buddies so they can enjoy the good times while listening or watching. Sponsor Links:Motorcycles & CoffeeSeat Time exists to keep you stoked on two wheels! We create entertaining and educational content to get your prepared for the single track, and keep you riding longer once on the bike.

*A Texas Panhandle young farm couple placed second in the nation.  *The National Cotton Council is working to increase demand for cotton. *Congressional ag committee leaders are hoping to address ag labor issues soon.  *Texas is one of 42 states involved in a national pork brand campaign.  *The Texas A&M AgriLife Center in Amarillo is getting a new location and a new name.  *South Texas has experienced a winter heat wave. *Vitamin A is important for cattle.  

Dr. Darren Hudson of Texas Tech drops by to discuss the factors that are truly putting downside pressure on the cotton market. Tariffs, he says, aren't one! We'll also recount the happenings from last week's Beltwide Cotton Conferences!

In this episode of The Coaching 101 Podcast, hosts Daniel Chamberlain and Kenny Simpson engage in a deep discussion with Coach Tony Cotton, who shares his unique perspective on translating high-level football concepts to high school coaching. They explore the challenges of making advanced football strategies understandable for younger players, the importance of being a good person and an effective teacher in coaching, and the impact of one's football background on coaching styles. The episode also highlights the valuable insights Coach Cotton has gained from working with legendary figures like Kurt Warner and Donovan McNabb.00:00 Introduction to Program Efficiency00:16 The Importance of Efficient Fundraising00:33 Introducing Mark Bridges and eSports01:47 Athletic Speed and Movement Training02:36 Winning Edge Performance Analytics03:46 Welcome to the Coaching 101 Podcast04:10 Interview with Coach Tony Cotton04:34 Coach Tony Cotton's Background12:48 Coaching Philosophy and Strategies17:34 Adapting Coaching to Player Needs35:27 The Essence of Coaching: Genuine Care and Development36:26 Balancing Scheme and Relationships in Coaching38:26 The Importance of Good Character in Coaching39:30 Personal Stories of Coaching Influence42:13 Learning from High-Level Coaches51:14 Translating High-Level Football to High School01:05:44 The Triple Option Offense: A Versatile Choice01:08:52 Closing Thoughts and Sponsor MessagesDaniel Chamberlain: @CoachChamboOK ChamberlainFootballConsulting@gmail.com chamberlainfootballconsulting.com Kenny Simpson: @FBCoachSimpson fbcoachsimpson@gmail.com FBCoachSimpson.com

*Another screwworm case was discovered in northern Mexico.  *Rio Grande Valley farmers are optimistic about getting water from Mexico. *Texas High Plains farmers are facing another tough farm economy.  *The American Farm Bureau Federation is holding its annual meeting this week in Southern California. *The heads of the House and Senate agriculture committees discussed their plans for addressing the rest of the Farm Bill.*Cotton gins continue running on the South Plains of Texas.  *Equine Herpes Virus showed up in Texas recently.  

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

*Texas is preparing for the cotton jassid.  *The U.S. is investigating strawberry imports from Mexico.  *Drought is affecting a big chunk of U.S. winter wheat acreage.  *Sorghum without prussic acid could soon become a reality.  *Drones are becoming more prevalent in agriculture.  *Lawmakers have introduced a bill that should help farmers retrofit older tractors to make them safer.  *Equine Herpes Virus is often misunderstood.  

When most people think about slavery, they instantly think that tobacco and cotton were the main crops. And yes, they were, BUT along the sea island's the major cash crops were rice, indigo and sea island cotton. The type of cotton that was grown here was not only difficult to grow, but it was a better more luxurious fiber that Gullah Geechee ingenuity and skills made it sought after worldwide.

*The cattle market has recovered and rebounded.   *A steer in Briscoe County has tested positive for anthrax.  *Second and third year veterinary students can apply for the Texas Farm Bureau's rural veterinary scholarship. *There have been many improvements in cattle handling.  *The Endangered Species Act has affected pesticide usage.  *A group of Texas farmers and ranchers are in California this week. *January is junior livestock show time in the Coastal Bend.  *New traceability rules went into effect about a year ago. 

*Texas continues to prepare for the screwworm.  *Applications are open for the Texas Agricultural Lifetime Leadership Program.  *The National Cotton Council is surveying growers for the 2026 NCC Planting Intentions report.   *The corn leaf hopper could be a problem in the upcoming growing season.  *There are a lot of farm policy challenges coming in 2026.  *The Trump administration has released new dietary guidelines for Americans.  *The U.S.-Mexico-Canada trade agreement is up for review in 2026.*Culling some ewes may benefit your sheep operation.  

A national campaign is encouraging consumers to choose natural cotton over synthetic fabrics.

Grazing his flock at solar farms lets him raise sheep, earn a steady income, and keep the family legacy alive. Learn more at https://www.yaleclimateconnections.org/ 

*The U.S. cow herd may be stabilizing.  *China plans to levy new tariffs on U.S. beef.  *A Texan is now the Chief Economist at USDA.  *There is a strong interest in planting corn in the Texas High Plains this year.  *There are a lot of factors that determine the price of fertilizer.  *USDA is preparing for the 2027 Census of Agriculture.  *Eligible farmers and ranchers are now invited to apply for specific disaster relief. *Stringhalt is a neuromuscular disease in horses.  

What began as a promising 2025 Ohio State football season and morphed into an apparent historic one came crashing to earth with back-to-back losses and a suddently completely overmatched offensive line. Julian Sayin spent his second straight game spending more time looking at guys trying to sack him than his options downfield. The Buckeyes started slowly, seemed to recover in the third quarter, and then faded again at the end, just when things were looking up.We break down a disappointing Cotton Bowl performance that added another layer to our lack of enthusiasm for New Year's Eve games. We looked back at the key moments in Ohio State's 24-14 loss to the Miami Hurricanes, checked in on our picks to click, and didn't even bother to entertain who “won” in our game predictions.  After our Cotton Bowl rewind, we looked at one former OSU offensive coordinator returning to the Big Ten — but not to Columbus — and Brian Hartline's successor as the receivers coach for Ohio State. Where does the best school at producing NFL wide receivers turn? To the second-best school at producing wide receivers, naturally. But who is going to call the plays for those receivers? [thinking face emoji goes here] Finally, we looked at the insanity that is the transfer window. Seemingly everyone who didn't start for Ohio State in 2025 is going in, which is weird when you consider how many starters are leaving, but who knows how it will all work out. There are some successful OSU transfer stories, and a bunch of not-so-good ones. But there aren't just players leaving. Some are already arriving as well, and we discuss what is almost certainly an out-of-date list by the time you hear this podcast.  NOTE: We are in our offseason schedule, so we will be back at least monthly, with the understanding that we may convene if we line up a guest, get some unexpectely big news, or just get a whole lot of noteworthy things to talk about. If not, we'll see you next month. We would love to hear from you, so please reach out with your feedback and questions below in the comments section or send us an email at silverbulletspod@gmail.com. Any questions directed toward us will be answered on our next show. Be sure to subscribe, rate, review, share, and follow the show over on Twitter at @SilvrBulletsPod.As always, thanks for listening!  0:20 - Buckeye football season comes to a premature conclusion after a costly slow start in the Cotton Bowl. 22:36 - The college coaching carousel sees a familiar name headed to Northwestern and a new face succeed Brian Hartline as wide receivers coach.  26:17 - Ohio State has plucked a couple of guys ou 

*Staffing shortages are a challenge for the Farm Service Agency.   *The Livestock Marketing Association is working to secure more flexibility for livestock haulers.  *With current cattle prices, it's very important to make sure every cow has a calf.  *Could Congress finally approve year-round E15 gasoline?  *We do not produce enough lamb meat in the U.S. to keep up with the demand for it.  *Shivers is an equine disease common in larger horses. 

*Beef production is expected to drop again in 2026.  *The annual report for the U.S. cotton trust protocol was recently released.   *There is a surplus of silage in the Texas High Plains.  *New corn technology is constantly being developed.  *We now know more about the Farm Bridge Assistance Program payment rates.  *Flies can be a year-round problem in Texas, so it's important to have a year-round control program.  *Keeping water sources flowing can be a major task during the winter.  

Colleen Cotton, MD is a Pediatric Dermatologist and Assistant Professor in the Department of Dermatology at Children's National Hospital in Washington, DC. Dr. Cotton joined PeDRA as a research fellow in 2013 and was one of the first PeDRA Fellows. She now serves on PeDRA's Early Investigator and Meetings Committees, as well as a participant in PeDRA's Mentorship Program as both a mentor and mentee. Be sure to watch to the end to learn more about Dr. Cotton's unique hidden talent.This episode originally aired in September 2022. Since then, Dr. Cotton has now taken over as Chair of the Early Investigator Committee and has joined PeDRA's Board of Directors.

*The payment rates are out for the Farmer Bridge Assistance program.  *USDA has had a quick response to last week's screwworm detection in northern Mexico.  *Trucking regulations have a big impact on livestock auction markets. *The outlook for row crops on the Texas High Plains looks similar to this past year.  *Farm labor is a continuing challenge for the Texas pork industry.  *New trade agreements are good news for U.S. corn growers.  *Farmers in the Texas Rolling Plains are trying to figure out what to do next.  *Feeding insulin resistant horses correctly is critical to their survival.

Happy New Year! We're bringing back one of our favorite guest episodes with Kay & Tay, the internet's favorite duo. We talk about how their content blew up, their backgrounds, marriage and family life, and the behind-the-scenes reality of creating online every day. Light, wholesome, and the perfect easy listen to start the year. We scored some great deals with a few of our favorite brands for our listeners: Own your health for $365 a year. That's a dollar a day. Learn more and join using our/my link. Visit www.functionhealth.com/DANI or use gift code DAN/25 for a $25 credit towards your membership. Don't let financial opportunity slip through the cracks. Use code DANI at monarchmoney.com in your browser for half off your first year. Cotton is The Fabric of Our Lives and make sure you're checking tags to ensure it's the fabric of your life too. Learn more at TheFabricOfOurLives.com Visit containerstore.com and use code DANI at checkout for a discount on your purchase. If you're ready to take the next step in your life, whether that is merch, your own hair care line, or something in between, go to shopify.com/dani and make it happen. It doesn't matter where you're at in your entrepreneur journey, Shopify is there to make your life and selling journey easier. Learn more at Starbucks.com/partners Get last-minute hosting essentials, gifts for all your loved ones, and decor to celebrate the holidays for WAY less. Head to Wayfair.com right now to shop all things home. Make sure you're subscribed to our official channel on YouTube, @deinfluencedpodcast, and follow us on Spotify, Apple Podcasts, or wherever you get your De-Influenced fix! Stay connected with us on Instagram and TikTok @deinfluencedpodcast, and as always thank you for being a part of this journey. Produced by Dear Media

On this New Year's Edition of The Ben Maller Show, Kevin Figgers & Adam Auslund recap the Cotton bowl, and then debate what would be some possible rule changes they would like to change in their favorite sports! See omnystudio.com/listener for privacy information.

*Another case of New World screwworms was detected in northern Mexico.  *There are fewer hogs and pigs in Texas.  *2025 was year of mixed results for agriculture.*Texas High Plains farmers and ranchers have experienced unseasonably warm temperatures recently.  *Farmers and ranchers are hoping for a good forecast for the new year.  *The U.S. and Canada are gearing up to review the U.S. Mexico Canada trade agreement.  *Weed pressure can get ahead of you fast.  *Coccidiosis can be an issue in post weaned calves.  

Dom can't believe we still don't have the Rose Bowl as the site of the national championship game. Why is the Cotton Bowl Classic not played at the Cotton? What's the better outcome of tonight's Sugar Bowl, getting Carson Beck vs. Georgia or a Lane Kiffin-less Ole Miss team making a run? How in the world did Beck pull a Cavinder twin?

Check out this most recent episode of Buckeye Huddle Primetime with host Juck Miletti as he breaks down the Cotton Bowl:Neutralize, Louisville, 4.0 ypc, we like wr's, JJ's Cotton revenge, CC the animal, Fletch, 1 dimensional U, Always Sonny in Texas, evil Ryan Day.

Zach (first-generation) and Kacie (fifth-generation) Scherler-Abney are ranchers operating Re:Farm and Re:Supply in Cotton and Tillman Counties in southwest Oklahoma, running a cow-calf herd with some stockers while also managing land for others and operating retail stores in Norman, Oklahoma and Wichita Falls, Texas.  In This Episode, We Explore:  - How a personal health scare led them back to the family place and into raising their own food  - Using an autoimmune protocol diet as a catalyst to question food labels and sourcing  - Learning regenerative grazing through books, YouTube, and early hands-on trial and error  - Grazing in a more brittle, variable rainfall environment in southwest Oklahoma and north Texas  - Ultra high-density, non-selective grazing and why recovery time is the key variable for them  - What polywire taught them, and why quality of life and labor forced a change  - Building water systems with HDPE poly pipe, quick couplers, and central lanes for flexibility  - Leasing strategies including Oklahoma state school land (CLO) and BIA tribal land leases  - Transitioning to Halter virtual fencing and what changed in daily management and stress  - How their cattle buying philosophy shifted to phenotype, productivity, and pounds per acre  - Marketing reality checks: balancing direct-to-consumer beef with current sale barn economics  - Why they built brick-and-mortar stores and how non-perishables help stabilize cash flow  - Community-building through retail and sourcing other local products beyond their own beef  Why This Episode Matters  This conversation is a practical look at matching grazing goals to real life, especially when labor, family time, leases, and cash flow are all limiting factors. Zach and Kacie share what worked, what wore them out, what they changed, and how they think about staying flexible without abandoning the core principles that keep land and livestock improving.  Resources Mentioned  - Halter virtual fencing system  - Passon quick couplers  - Oklahoma Commissioners of the Land Office (CLO) grazing leases  - Bureau of Indian Affairs (BIA) grazing leases  Find Out More  - Instagram | re:farm  - Website | Re:Farm Market  - Facebook | Re:Farm  Looking for Livestock that thrive on grass?  Check out Grass Based GeneticsUpcoming Grazing EventsVisit our Sponsors:Noble Research InstituteRedmond AgricultureGrazing Grass LinksWebsiteCommunity (on Facebook)Original Music by Louis Palfrey

*Congress has earmarked money to pay for electronic ID tags.  *Texas dairies produced more milk with more cattle last month.  *Texas Governor Greg Abbott announced an investment of $1.4 billion to improve rural health care across the state. *How much output per acre do organic cotton farmers produce?  *The annual Blacklands Income and Growth conference is next week in Central Texas. *USDA has released a new agricultural trade forecast.  *2026 brings a new year for Texas gardens and landscapes.  *Another medication has been approved for treatment and prevention of screwworms.  

The College Football Playoff Quarterfinals begin tomorrow. For the lone game on New Year's Eve the country will turn its attention to the Cotton Bowl as #10 Miami takes on #2 Ohio State. The meeting is a rematch of a historic national championship game. Times have changed a bit since that meeting, as many of the players in this game had not been born for the previous matchup. Andy Staples, Ross Dellenger and Steven Godfrey discuss this clash of talent. Could the talent on Miami's roster be enough to keep up with Ohio State, or will the Buckeyes' defense be too much for the Hurricanes to handle? Then, the guys look at the final quarterfinal matchup that they have yet to discuss. #6 Ole Miss takes on #3 Georgia. This is a rematch as well, but this previous matchup was only a couple of months ago. Although the prior matchup was recent, much has changed with one of the programs as Ole Miss now has Pete Golding leading them rather than Lane Kiffin. Andy, Ross and Godfrey discuss what kind of impact that will have on the game and if there is any way that Ole Miss can pull the upset.Then, the crew discusses a bit of college football news as a familiar face returns to the college ranks. Chip Kelly has been hired by Northwestern to be their offensive coordinator. Kelly is coming off of a 2024 national title run with Ohio State followed by a short run with the Las Vegas Raiders in which he was fired mid-season. He was the offensive coordinator on both of those staffs. The guys look at why this is a good hire for Northwestern and what else they need to focus on to be successful.Later, Godfrey asked and the Pop-Tarts Bowl delivered. After Godfrey made it very clear, a few episodes ago, that he wanted one of the care packages the Pop-Tarts Bowl was sending out, a package has arrived. Godfrey unboxes the multiple packages live and it's something you do not want to miss. Check out the show on YouTube or on the Yahoo Sports Network if you want to see what Godfrey got.Get ready for the CFP Quarterfinals with College Football Enquirer.0:00:00 - Can Miami upset Ohio State?13:30 - Can Ole Miss and Pete Golding handle Georgia?29:20 - Northwestern hires Chip Kelly as OC41:51 - Pop-Tarts Bowl care package unboxing Subscribe to the College Football Enquirer on your favorite podcast app:

Pete and Sam preview the quarterfinal matchups, among other CFB topics. Virginia Tech also needs to find a QB in the portal. Buy the guys a beer: https://buymeacoffee.com/twodeep

Join Jordan, Commish, Pitt Girl, Beth, and our VP of Podcast Production, Arthur. We talk with our Pop Tarts Correspondents Katie and Melanie, the joys of the Pop Tarts Bowl, Cherry stealing phones, eating the Pop Tarts, where did Slammin Strawberry Go? Shade at Notre Dame? We recap the GO BOWLING Bowl and Pitt's 6 turnovers, the BEANS BOWL with Toledo and Louisville, New Orleans Bowl with MAVERICK, OHIO and UNLV's best play of bowl season, the HAWAII BOWL with Hawaii's 21-0 comeback and LUKE DREAM WEAVER, Central Michigan ate a bunch of coneys, the RATE Bowl as the Gophers can't be beaten in Bowl game, FIU lead 14-0 then UTSA woke up, PINSTRIPE, Jeff Monken has wheels as Army beats Undefeated in Regulation in the Regular Season UConn, Fresno State, the insanity that was the New Mexico Bowl, Mean Green and San Diego State points fest, Gator Bowl, Texas Bowl, then the Sickos Committee Bowl Game Game Show Game for the Stagg Bowl, FCS Championship, Cotton, Orange, Rose and Sugar Bowl with dice rolls and much, much more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

A little college football nationwide talk including some laughing at the other guys in the state and a look ahead to the matchup against Ohio State. It's 26!

Alec Cotton sermon 12-28-25 by Christ Church Presbyterian

We're back from our one-week hiatus to get you ready for Ohio State against Miami in the Cotton Bowl Classic. The Buckeyes and Hurricanes figure to be one of the better matchups in the quarterfinals, and it should be an interesting game.Before we get into our preview, we discuss the latest Ohio State players to have their black helmet stripes removed. Practices between the end of the regular season and the bowls is always vital, and so it was for linebacker Eli Lee and tight end Brody Lennon, who both became “official” Buckeyes just two days before Christmas. That's a pretty cool gift from Santa.  Following our OSU camp news, we dive into Michigan's hiring of former Utah coach Kyle Whittingham. As far as trying to erase the stench of the scandal-filled Jim Harbaugh and Sherrone Moore years, that school up north could hardly have found a better candidate to lead the football team in the right way. Whittingham's teams are always hard-nosed, physical teams that run the ball and play sound defense. That said, will he be a good fit in the midwest? He hasn't exactly moved around as a head coach, so it will be interesting to see how he adapts to Ann Arbor (and how the Wolverines adapt to him). Urban Meyer now has branches of his coaching tree on both sides of the greatest rivalry in college football. Finally, we go into a lengthy discussion of the Miami Hurricanes, who will present some challenges for Ohio State, especially when the Buckeyes have the ball. Indiana sacked Julian Sayin five times, and the Hurricanes' strength is on the defensive line, so the slobs up front for Ohio State will have their work cut out for them.We talked briefly about Miami's win at Texas A&M, broke down many of the key players Buckeye fans should watch out for, and discussed the critical matchups. We also provide our Ohio State player picks to click and tried our hand at predicting the final score of the Cotton Bowl. We'll be back next week to see how we — and the Buckeyes — made out.  We would love to hear from you, so please reach out with your feedback and questions below in the comments section or send us an email at SilverBulletsPod@gmail.com Any questions directed toward us will be answered on our next show.Be sure to subscribe, rate, review, share, and follow the show over on Twitter at @SilvrBulletsPod.As always, thanks for listening! 0:20 - Buckeye black stripe removals and Michigan has a new coach. 15:15 - Our lengthy look ahead to Wednesday night's showdown with Miami in the Cotton Bowl

*We have more time to prepare for the New World screwworm.   *USDA is not considering any additional aid for farmers.  *Texas teachers can sign up for a free accurate ag book. *How does the budget for organic cotton compare to conventional cotton?*Rural land sales were active this past fall.  *The U.S. has a new chief ag trade negotiator.  *The 64th annual Blackland Income Growth conference is coming up in Central Texas.  *As temperature gets colder, stress on cattle increases.  

*New Farm Service Agency County Committees take office this week.  *The push continues to keep E15 ethanol in gas pumps year-round.     *Organic cotton brings a premium price, but there are rules you have to follow.  *The fall of 2025 brought some good land sales for hunting and recreation.  *A Texan will once again lead food safety at USDA.  *2025 was a dry year for Deep South Texas.  *Highly pathogenic avian influenza has been reported in an East Texas commercial poultry flock.  

NBL NOW | Everything NBL Chris Anstey & Joel Peterson * Momentum building for the JackJumpers* Just a hicup for the Phoenix* Sydney prepare for a revived Brisbane* DMac a coach in waiting?* Tyrell Harrison is the Bullets secret weapon* Can KD still chase done Cotton for MVP?See omnystudio.com/listener for privacy information.

No other phenomenon has shaped human history as decisively as capitalism. It structures how we live and work, how we think about ourselves and others, how we organize our politics. Sven Beckert, author of the Bancroft Prize–winning Empire of Cotton, places the story of capitalism within the largest conceivable geographical and historical framework, tracing its history during the past millennium and across the world. An epic achievement, his book takes us into merchant businesses in Aden and car factories in Turin, onto the terrifyingly violent sugar plantations in Barbados, and within the world of women workers in textile factories in today's Cambodia. Capitalism, argues Beckert, was born global. Emerging from trading communities across Asia, Africa, and Europe, capitalism's radical recasting of economic life rooted itself only gradually. But then it burst onto the world scene, as a powerful alliance between European states and merchants propelled them, and their economic logic, across the oceans. This, Beckert shows, was modern capitalism's big bang, and one of its epicenters was the slave labor camps of the Caribbean. This system, with its hierarchies that haunt us still, provided the liftoff for the radical transformations of the Industrial Revolution. Fueled by vast productivity increases along with coal and oil, capitalism pulled down old ways of life to crown itself the defining force of the modern world. This epic drama, shaped by state-backed institutions and imperial expansion, corresponded at no point to an idealized dream of free markets. Drawing on archives on six continents, Capitalism locates important modes of agency, resistance, innovation, and ruthless coercion everywhere in the world, opening the aperture from heads of state to rural cultivators. Beckert shows that despite the dependence on expansion, there always have been, and are still, areas of human life that the capitalist revolution has yet to reach. By chronicling capitalism's global history, Beckert exposes the reality of the system that now seems simply “natural.” It is said that people can more easily imagine the end of the world than the end of capitalism. If there is one ultimate lesson in this extraordinary book, it's how to leave that behind. Though cloaked in a false timelessness and universality, capitalism is, in reality, a recent human invention. Sven Beckert doesn't merely tote up capitalism's debits and credits. He shows us how to look through and beyond it to imagine a different and larger world. Soumyadeep Guha is a fourth-year PhD student in the History Department at Binghamton University, New York. He is interested in historical research focusing on themes such as Agrarian/Environmental History, History of Science and Tech, Global History, and their intersections. His prospective dissertation questions are on the pre-history of the ‘Green Revolution' in Eastern India. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

*What are the net effects of President Trump's tariffs?  *USDA is preparing for its next Agricultural Resource Management survey.   *Cody and Erica Archie have been named Texas Farm Bureau's “Texas Ag Influencer of the Year.” *Micronutrients are important for cotton.  *Some farmers weren't always farmers.  *A key deadline is coming up for NRCS conservation programs.*The White House has delayed a decision about monarchs.  *Cotton gins are running on the South Plains of Texas while the harvest wraps up.*Feral hogs are causing major problems in national parks.  

Happy holidays! We're bringing back one of our favorite guest conversations with Jefferson Bethke, bestselling author and longtime creator. We talk fatherhood and building a stronger family team, why “mission” matters at home, and how to think about faith and culture without getting weird about it. It's practical, thoughtful, and still a fun listen for a slower holiday week. We scored some great deals with a few of our favorite brands for our listeners: Own your health for $365 a year. That's a dollar a day. Learn more and join using our/my link. Visit www.functionhealth.com/DANI or use gift code DAN/25 for a $25 credit towards your membership. Cotton is The Fabric of Our Lives and make sure you're checking tags to ensure it's the fabric of your life too. Learn more at TheFabricOfOurLives.com If you're ready to take the next step in your life, whether that is merch, your own hair care line, or something in between, go to shopify.com/dani and make it happen. It doesn't matter where you're at in your entrepreneur journey, Shopify is there to make your life and selling journey easier. Learn more at Starbucks.com/partners Give yourself the luxury you deserve with Quince! Go to Quince.com/dani for free shipping on your order and 365-day returns. Make sure you're subscribed to our official channel on YouTube, @deinfluencedpodcast, and follow us on Spotify, Apple Podcasts, or wherever you get your De-Influenced fix! Stay connected with us on Instagram and TikTok @deinfluencedpodcast, and as always thank you for being a part of this journey. Produced by Dear Media

No other phenomenon has shaped human history as decisively as capitalism. It structures how we live and work, how we think about ourselves and others, how we organize our politics. Sven Beckert, author of the Bancroft Prize–winning Empire of Cotton, places the story of capitalism within the largest conceivable geographical and historical framework, tracing its history during the past millennium and across the world. An epic achievement, his book takes us into merchant businesses in Aden and car factories in Turin, onto the terrifyingly violent sugar plantations in Barbados, and within the world of women workers in textile factories in today's Cambodia. Capitalism, argues Beckert, was born global. Emerging from trading communities across Asia, Africa, and Europe, capitalism's radical recasting of economic life rooted itself only gradually. But then it burst onto the world scene, as a powerful alliance between European states and merchants propelled them, and their economic logic, across the oceans. This, Beckert shows, was modern capitalism's big bang, and one of its epicenters was the slave labor camps of the Caribbean. This system, with its hierarchies that haunt us still, provided the liftoff for the radical transformations of the Industrial Revolution. Fueled by vast productivity increases along with coal and oil, capitalism pulled down old ways of life to crown itself the defining force of the modern world. This epic drama, shaped by state-backed institutions and imperial expansion, corresponded at no point to an idealized dream of free markets. Drawing on archives on six continents, Capitalism locates important modes of agency, resistance, innovation, and ruthless coercion everywhere in the world, opening the aperture from heads of state to rural cultivators. Beckert shows that despite the dependence on expansion, there always have been, and are still, areas of human life that the capitalist revolution has yet to reach. By chronicling capitalism's global history, Beckert exposes the reality of the system that now seems simply “natural.” It is said that people can more easily imagine the end of the world than the end of capitalism. If there is one ultimate lesson in this extraordinary book, it's how to leave that behind. Though cloaked in a false timelessness and universality, capitalism is, in reality, a recent human invention. Sven Beckert doesn't merely tote up capitalism's debits and credits. He shows us how to look through and beyond it to imagine a different and larger world. Soumyadeep Guha is a fourth-year PhD student in the History Department at Binghamton University, New York. He is interested in historical research focusing on themes such as Agrarian/Environmental History, History of Science and Tech, Global History, and their intersections. His prospective dissertation questions are on the pre-history of the ‘Green Revolution' in Eastern India. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

No other phenomenon has shaped human history as decisively as capitalism. It structures how we live and work, how we think about ourselves and others, how we organize our politics. Sven Beckert, author of the Bancroft Prize–winning Empire of Cotton, places the story of capitalism within the largest conceivable geographical and historical framework, tracing its history during the past millennium and across the world. An epic achievement, his book takes us into merchant businesses in Aden and car factories in Turin, onto the terrifyingly violent sugar plantations in Barbados, and within the world of women workers in textile factories in today's Cambodia. Capitalism, argues Beckert, was born global. Emerging from trading communities across Asia, Africa, and Europe, capitalism's radical recasting of economic life rooted itself only gradually. But then it burst onto the world scene, as a powerful alliance between European states and merchants propelled them, and their economic logic, across the oceans. This, Beckert shows, was modern capitalism's big bang, and one of its epicenters was the slave labor camps of the Caribbean. This system, with its hierarchies that haunt us still, provided the liftoff for the radical transformations of the Industrial Revolution. Fueled by vast productivity increases along with coal and oil, capitalism pulled down old ways of life to crown itself the defining force of the modern world. This epic drama, shaped by state-backed institutions and imperial expansion, corresponded at no point to an idealized dream of free markets. Drawing on archives on six continents, Capitalism locates important modes of agency, resistance, innovation, and ruthless coercion everywhere in the world, opening the aperture from heads of state to rural cultivators. Beckert shows that despite the dependence on expansion, there always have been, and are still, areas of human life that the capitalist revolution has yet to reach. By chronicling capitalism's global history, Beckert exposes the reality of the system that now seems simply “natural.” It is said that people can more easily imagine the end of the world than the end of capitalism. If there is one ultimate lesson in this extraordinary book, it's how to leave that behind. Though cloaked in a false timelessness and universality, capitalism is, in reality, a recent human invention. Sven Beckert doesn't merely tote up capitalism's debits and credits. He shows us how to look through and beyond it to imagine a different and larger world. Soumyadeep Guha is a fourth-year PhD student in the History Department at Binghamton University, New York. He is interested in historical research focusing on themes such as Agrarian/Environmental History, History of Science and Tech, Global History, and their intersections. His prospective dissertation questions are on the pre-history of the ‘Green Revolution' in Eastern India. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/world-affairs

*Cattle supplies may get tighter in 2026.    *Animal behavior specialist Temple Grandin would like to change the way we think about thinking.*Agricultural trade has a lot of acronyms.*Voluntary country of origin labeling will face stronger enforcement in 2026.  *Proper nutrition for the cow herd is so important as we move into the coldest time of the year.  *Careful antibiotic use is important in both human and animal medicine.  

*It has been a busy year for the Texas Farm Service Agency.   *Texas Tech's School of Veterinary Medicine is launching its first food animal residency program.   *2026 may put drought conditions behind us for a while. *Temple Grandin is a world-renowned animal behavior specialist.*High fertilizer prices are an incentive to make sure you're applying exactly what your crop needs.  *New trade deals are beneficial for sorghum growers.  *As the year draws to a close, farmers and ranchers in the Coastal Bend have a lot to be thankful for, despite a very challenging year.  *There is a new treatment for common skin tumors in horses.

Get a shoutout on Congratulations: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠holler.baby/chrisdelia⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

1) Media vs. Military: Narco‑Boat Strikes Central assertion: Media outlets (especially The Washington Post) allegedly “slandered” the military with false reporting about a U.S. strike on a Venezuelan drug boat; Senator Tom Cotton is quoted saying everyone on the boat was a “valid target” based on intelligence. Details cited: References to NBC’s question about orders by Defense Secretary Pete Hegseth to target all individuals on the boat; Cotton responds that the operation aimed to destroy drug boats and that intelligence gave “high confidence” all aboard were traffickers. Discussion of the Law of War Manual and whether firing on “shipwrecked” persons would be illegal; the host’s questions are framed as attempts to undermine the military. Broader framing: The piece compares this episode to past controversies (e.g., the “Russia dossier”), alleging coordinated efforts by Democrats and media to undermine or criminalize Trump officials and intimidate service members. 2) Voter Rolls & Election Integrity Core allegation: The Assistant Attorney General Harmeet Dhillon (spelled “Harmei Dylon” in the text) purportedly announced DOJ findings of 260,000+ deceased individuals on voter rolls and thousands of registered non‑citizens; DOJ has sued multiple states to obtain voter list data. States mentioned: Lawsuits or actions described against Delaware, Maryland, New Mexico, Rhode Island, Vermont, Washington, and large cleanup activity in North Carolina (over 100,000 registrations) Author’s stance: Argues for voter ID, claims Democrats oppose roll cleanup for political advantage, and quotes Trump asserting elections are “crooked and rigged.” Please Hit Subscribe to this podcast Right Now. Also Please Subscribe to the The Ben Ferguson Show Podcast and Verdict with Ted Cruz Wherever You get You're Podcasts. And don't forget to follow the show on Social Media so you never miss a moment! Thanks for Listening X: https://x.com/benfergusonshowYouTube: https://www.youtube.com/@VerdictwithTedCruzSee omnystudio.com/listener for privacy information.

We kick off the new week talking about weird or uncommon phobias. Cotton balls, people rubbing their eyes, and so much more. Then, actor Hunter Doohan joins the show to talk about his upcoming film, The Wilderness. (00:00:00) News & Sports(00:12:39) Entertainment Report(00:43:22) Weird/Uncommon Fears(01:21:09) Bizarre File, Coll's Framing in Conshohocken(01:37:02) Collections, Inheriting Things (01:52:39) Hunter Doohan, The Noticer(02:37:45) Bizarre File(02:46:27) Hollywood Trash & Music News(02:58:01) Wrap UpSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

-- On the Show -- Brian Cole is revealed as the suspected 2021 DNC and RNC pipe bomber who believed Donald Trump won the 2020 election -- Donald Trump repeatedly appears with a swollen and bandaged right hand while mainstream media downplays the injury despite earlier aggressive scrutiny of Joe Biden's health -- ProPublica reports that Donald Trump declared two Florida houses as primary residences despite never living in them, matching the same mortgage fraud accusations he falsely leveled at political opponents -- Speculation grows about Donald Trump's health after photos show large hand bandages and the White House offers only vague medical disclosures -- Senator Tom Cotton struggles to answer CNN's John Berman's straightforward question about whether police can legally kill drug suspects on a lake -- Donald Trump openly says he will be involved in deciding whether Netflix can buy Warner Bros, highlighting his political interference in antitrust decisions -- Donald Trump displays bizarre physical behavior on stage while ranking the Supreme Court and Senate like fantasy football players -- Marjorie Taylor Greene says in a 60 Minutes interview that some Republicans privately mock Donald Trump and that she is distancing herself from the MAGA label -- Donald Trump posts on Truth Social describing his pardon of Henry Cuellar in terms that frame the pardon as tied to expectations of personal loyalty -- On the Bonus Show: Supreme Court to weigh in on Trump's ability to fire people, Supreme Court to hear a case on birthright citizenship, Trump given a bogus peace prize at a World Cup event, and much more...