Podcasts about Dough

New clues emerge about possible Taylor Swift-Travis Kelce wedding venue; Utah declares state of emergency over wildfires; Dough recipes and tips to help save money by baking your own bread Learn more about your ad choices. Visit podcastchoices.com/adchoices

Study the daily lesson of Sefer HaMitzvos for day 141 with Rabbi Mendel Kaplan, where he teaches the mitzvah in-depth with added insight and detail.

This week, we grabbed excellent giant cookies from Waynesburg's Daisy & Dough Bakery at the Morgantown Arts Walk. Editor Britte is far too excited that they won one of those accuracy contests: The cookie booth set up a prize if you could push a button and push it a second time exactly 10 seconds later. Someone went first and was around 9.6 seconds. The guy trying right after did it in 10.3. Britte slammed it at exactly 10.00 and won one of the cookies we're trying today.Here's what we tried: (Absolutely entirely devoured)Nutella & M&M cookie, Caramel Toffee - We honestly mean it, this is one of the best cookies we have ever tried.Then, Kelsey concludes her excellent telling of the god awful terrible tale of Texan serial killer Dean Corll, also known as The Candy Man. Descriptions detailed of the case are graphic. Discretion advised.They also talk about Big Cookie, being Nutella people, shameless cookie dough eating, sprinting towards a finish line, Tim Robinson memes.

What do dough balls, coffee, Covid crisis meetings, global expansion, and one very determined mum have in common?This week's guest is Caroline Ottoy, Managing Director of WatchHouse.Today, WatchHouse is one of the most exciting hospitality brands on the planet, with 29 locations across the UK, USA and Dubai, and ambitious plans to reach 100 sites globally over the next few years.But Caroline's journey started in a very different place.A teenager destined for a science degree, a year spent slightly losing her way, and a mum who effectively packed her bags and sent her to hospitality university whether she liked it or not.Thankfully, she did.In this episode we chat about:How an agricultural college accidentally launched a hospitality careerSpending a year working in France and becoming fluent in FrenchThe early days of ASK and opening restaurants across the UKLiving above the restaurant and learning hospitality the hard wayThe legendary Dough Ball IncidentGrowing brands from start up to national successThe move from restaurants into Planet OrganicLeading through Covid and creating daily "Cobra Meetings" to keep teams alignedLearning to step up when uncertainty is everywhereOvercoming imposter syndrome and finding confidence on stageThe mentors, cheerleaders and leaders who changed her lifeWhy EOS has become one of the most powerful tools behind WatchHouse's growthThe ambitious journey to 100 WatchHouse locations worldwideSome of my Favourite Quotables"Visions are irrelevant without great people""Everything is about people. Everything""I was a really good waitress. I'm telling you now, I could handle a big section""We didn't really know what we were doing. We were just finding out as we went along"Along the way we explore leadership, resilience, culture, friendship, hospitality careers, and the extraordinary impact great people can have on the direction of our lives.One of my favourite moments came when Caroline reflected on receiving a message from a former team member years later, thanking her for the role she'd played in shaping his career and life.It's a beautiful reminder that in hospitality, we often have a far bigger impact on people than we ever realise.Funny, thoughtful, inspiring and packed with lessons for anyone building teams, leading people, or simply trying to figure things out as they go.And yes...There is a story involving enough dough balls to fill half of Bristol.Enjoy.Show PartnerA big shout out to today's show partner, RotaCloud — the people management platform built specifically for shift-based teams.RotaCloud lets managers create and share rotas, record attendance, and manage annual leave in minutes — all from one simple, web-based app.It also makes life easier for teams, allowing staff to check rotas, request holiday, and pick up extra shifts directly from their phones.To find out more, head to RotaCloudThis podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy

This podcast delves into the profound experiences of RJ Rowe, a distinguished United States Air Force veteran and co-founder of the Veterans Transition Resource Center. We explore his motivations for enlisting in the Air Force, which stemmed from a desire to take responsibility for his education and future. Throughout our discussion, RJ shares his remarkable journey from piloting helicopters to his pivotal role in supporting veterans' transitions to civilian life. We also examine the critical need for advocates and resources to assist veterans and their families in navigating benefits and services. Ultimately, this conversation underscores the importance of community and support systems in enhancing the lives of veterans and their loved ones. The podcast delves into the profound narratives of veterans and their journeys, with a particular focus on RJ Rowe, a retired United States Air Force pilot. RJ shares the motivations behind his enlistment in the Air Force, tracing back to childhood conversations that influenced his decision to pursue a military career. His experiences in flight dynamics and the responsibilities associated with being a pilot are articulated in a manner that elucidates the complexities and challenges of military aviation. The discussion transitions to RJ's tenure at Edwards Air Force Base, where he was intricately involved in flight test support, detailing the high-stakes nature of his missions and the rigorous training required to operate in such an environment. The episode encapsulates the essence of service, sacrifice, and the unique camaraderie shared among those who have donned the military uniform, culminating in a reflective exploration of how these experiences shape their lives post-service.Takeaways:This podcast episode emphasizes the importance of sharing personal veteran stories to foster understanding.Veterans Transition Resource Center plays a crucial role in assisting veterans with their transitions.The discussion highlights the significance of education and training in military careers and their implications.Listeners are encouraged to understand the various benefits available to veterans and their families.The podcast stresses the need for volunteers to support veterans in need of assistance and resources.It is essential for veterans to communicate their benefits knowledge to their spouses for better support.

In today's episode, we sit down with siblings Orel Zwiebel and Nani Edry, two creatives who took very different paths into the world of food.Orel shares how her background in wellness, yoga, and mindfulness eventually led her to Escoffier and the creation of Zest & Gather, a concept centered around intentional food experiences and community. Nani reflects on his unconventional journey from shaping surfboards and working in tech to building Nani's Dough and expanding his culinary ventures in New York City.Together, they talk about creativity, risk-taking, hospitality, and why the most memorable food experiences go far beyond what's on the plate.

Two years. One million doughnut samples. And a masterclass in brand stewardship. For National Donut Day, the Talking Marketing podcast goes behind the scenes of one of the most anticipated sweet-treat collaborations in recent history. In this exclusive episode, we sit down with Charlie Hodges(Krispy Kreme) and Shannon Salzano (Milk Bar) to unpack the strategic, messy, and brilliant realities of bringing two iconic culinary giants into the same room. From non-traditional career pivots to the intense operational pressure of a global rollout, this conversation moves past the standard marketing playbook to look at the real tension between creative nuance and massive scale. What you'll learn from this episode: The Non-Linear Path to Brand Love: How Charlie's journey (Chick-fil-A, J&J, Krispy Kreme) and Shannon's path (Editor to Milk Bar Creative Director) shaped their philosophies on building consumer devotion.   The Anatomy of a 2-Year Collaboration: A candid look at where the partnership nearly fell apart, who blinked first, and the unexpected lessons learned from managing high-stakes brand equity.

Send us Fan MailRecorded live at the National Restaurant Show in Chicago, this episode of Pizza Today puts Editor in Chief Denise Greer in conversation with two pizzeria pros shaping how modern pizza operations run.Juan Robles, corporate chef for Triple Beam Pizza in Los Angeles, California, breaks down the commissary model powering their five-location Roman-style pizza program — covering conveyor oven customization, high-hydration dough at 96%, par-baking strategy, and why three locations is the sweet spot before launching a commissary.Vitangelo Recchia of Bella Napoli Pizzeria and Restaurant in Port Charlotte, Florida, shares how one master dough drives every style on his menu — New York, Sicilian, Detroit, Grandma, and Roman — and why flour education, digestibility, and sourcing matter more than most operators realize.Together, they explore pizza dough trends, the resurgence of Roman pizza in the U.S., fermented wheat germ, and where pizzeria innovation is headed next.Essential listening for foodservice professionals, multi-unit operators, and serious pizza makers.Follow and subscribe to stay current on the pizza industry conversations that matter. Show Notes:Learn more about Triple Beam Pizza.Follow on Instagram @ triplebeampizzaLearn more about Bella Napoli.Follow on Instagram @ bellanapolipcfl

Have you ever walked around a street, mall, or airport and noticed two or three of the same franchise restaurant within walking distance? Why might one Starbucks or McDonald's or Wetzel's Pretzels sometimes be built so close to another? Are they friends or competitors? And how can that possibly be profitable?Today's show is one such example. Our pals at Hyperfixed got a knotty question we just had to help them untangle: Why are there so many Wetzel's Pretzels so close to one another at the Atlantic Avenue-Barclays Center Station?To find out, Alexi Horowitz-Ghazi followed the dough all the way to the top. His journey led him to a jolly pretzel executive, a franchisee with a deep-fried American dream, and a brush with mall security.Support:Planet Money+Read: Our book: Planet Money: A Guide to the Economic Forces That Shape Your Life Our weekly longform Planet Money newsletterOur weekly Indicator round-up newsletterFollow: InstagramTikTokYouTubeFacebookThis episode was hosted by Alex Goldman and Alexi Horowitz-Ghazi. Hyperfixed is produced and edited by Emma Courtland, Amor Yates, Sari Soffer Sukenik and Tori Dominguez Peak.  The music is by the mysterious Breakmaster Cylinder and Alex Goldman. It was engineered by Tony Williams. Fact checking by Naomi Barr. The Planet Money version was produced by Sam Yellowhorse Kesler and edited by Jess Jiang. It was engineered by Robert Rodriguez. Alex Goldmark is Planet Money's executive producer. See pcm.adswizz.com for information about our collection and use of personal data for sponsorship and to manage your podcast sponsorship preferences.NPR Privacy Policy

"Take the Dough, We Gotta Know" is the name of a bipartisan bill requiring more oversight into the controversial EdChoice voucher program. But will it go anywhere with mere days until summer recess?Ohio doesn't have enough oversight into EdChoice, the state-funded program giving families vouchers for their kids to go to private K-12 schools, according to two state lawmakers who say they want to change that.Senate Bill 443, introduced last Wednesday by Sen. Bill Blessing (R-Colerain Twp.) and Sen. Kent Smith (D-Euclid), would establish a dozen new accountability measures.Data centers in Ohio will no longer enjoy a key tax break at least for now.The pause, announced by Gov. Mike DeWine comes as lawmakers discuss the industry's future here.As resident anger over data centers builds and lost revenue from combined incentives tops $1 billion, which is far more than was previously known.A pastor turned Ohio lawmaker pushes a bill named for slain conservative activist Charlie Kirk.The Ohio Supreme Court weighs in on a massive solar project in Madison County on land partially owned by Bill Gates.Calling all STEM students: the state has $26 million in college scholarships for you.We're digging into all of these topics on this week's Reporter Roundtable.Guests:Sarah Donaldson, reporter, Ohio Public Radio Statehouse News BureauLaura Hancock, politics and policy reporter, Cleveland.comJake Zuckerman, reporter, Signal Ohio

"Take the Dough, We Gotta Know" is the name of a bipartisan bill requiring more oversight into the controversial EdChoice voucher program. But will it go anywhere with mere days until summer recess?Ohio doesn't have enough oversight into EdChoice, the state-funded program giving families vouchers for their kids to go to private K-12 schools, according to two state lawmakers who say they want to change that.Senate Bill 443, introduced last Wednesday by Sen. Bill Blessing (R-Colerain Twp.) and Sen. Kent Smith (D-Euclid), would establish a dozen new accountability measures.Data centers in Ohio will no longer enjoy a key tax break at least for now.The pause, announced by Gov. Mike DeWine comes as lawmakers discuss the industry's future here.As resident anger over data centers builds and lost revenue from combined incentives tops $1 billion, which is far more than was previously known.A pastor turned Ohio lawmaker pushes a bill named for slain conservative activist Charlie Kirk.The Ohio Supreme Court weighs in on a massive solar project in Madison County on land partially owned by Bill Gates.Calling all STEM students: the state has $26 million in college scholarships for you.We're digging into all of these topics on this week's Reporter Roundtable.Guests:Sarah Donaldson, reporter, Ohio Public Radio Statehouse News BureauLaura Hancock, politics and policy reporter, Cleveland.comJake Zuckerman, reporter, Signal Ohio

Mens Room Question: What body part were you born without, or what body part do you no longer have?

When you're a hardworking woman making your own dough, but you end up designating animals for a sacrifice that will never happen, hijinks are bound to ensue. Chuck some money into the Dead Sea and take a listen. Check our The Torah is a Tiara here: http://bit.ly/torah-tiara To ask us questions, email us at xaihowareyou@gmail.com. Support us on patreon at patreon.com/xaihowareyou. Music by Ben Schreiber.

AI & Robots: Waymos seem to be plotting something in an Atlanta cul de sac, China has rolled out a legit mecha suit.Mixtape Game: Jim has played the game Mixtape which has been stirring up controversy over paid reviews which leads to a discussion on the state of gaming and our media in general as they push us to eat bugs and dirt.Bugs In The Food: Speaking of eating bugs, we love to watch the sugary drunks covered in bees and the man making dough covered in bees. This is the future.THE BEAR!, FUCK YOU WATCH THIS!, PURSUIT OF HAPPINESS!, LISSIE!, THE DIRTIES!, KID CUDI!, MATT JOHNSON!, STREAMATHON!, THE SHINS!, SO SAYS I!, THE RIVOLI!, HEADLINING!, WAYMO!, CUL DE SAC!, ATLANTA!, AI!, ROBOTS!, STRANGE!, CREEPY!, AI SOCIAL MEDIA!, REDDIT!, LLM!, VIDEO GAMES!, JURASSIC PARK!, CHINA!, MECHA!, ROBLOX!, MIXTAPE!, INDIE GAMES!, 10/10!, IGN!, PAID OFF REVIEWS!, ANNAPURNA!, MUSIC!, JOURNEY!, TELLTALE!, CALL OF DUTY!, MOVIES!, ELLISON!, HYPE!, BUZZ!, COMING OF AGE!, MULTIPLAYER GAMES!, GTA VI!, HALLOWEEN GAME!, 007 FIRST LIGHT!, CONCORD!, WOLVERINE!, TOO EXPENSIVE!, DON'T WANT YOU TO OWN ANYTHING!, STREAMING!, PS5!, ETHICS!, RED CARPETS!, TIKTOK INTERVIEWERS!, TOYS R US!, DISCLOSURE DAY!, REVEAL!, SPIELBERG!, ALIENS!, EATING BUGS!, DOUGH!, FLIES!, SUGAR!, CROSS STREETS!, FLOUR!You can find the videos from this episode at our Discord RIGHT HERE!

The legendary actors have created their own sourdough breads that can be found in Kroger. Duffy's Dough is made from Patrick's mother's sourdough starter and 100% of the profits go towards hunger relief. Meet Patrick and Linda Friday, 5/22/26 -pictures and autographs from 1:30 – 3:00pm at Kroger in Brownsburg store, 975 N. Green Street! See omnystudio.com/listener for privacy information.

See omnystudio.com/listener for privacy information.

What if the key to more creative home cooking isn't more options — but better constraints?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll learn how to make a simple, no-knead, no-rise dough for Turkish poğaça—savory pastries filled with spinach, herbs, and feta. You'll also discover a jam-swirled sugar cookie that came to us from a listener suggestion.Tune in for a quick dose of home cooking inspiration!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!Our next gathering is May 13th at 4:30 PM PT! See you soon!***Links:Ayse's poğaça (Turkish pastry) from SonyaSonya's baklava recipeJam sugar cookies from Hewn Bakery in Evanston, IL, and chef Ellen King's book, Heritage Baking (Thanks, Diane, for the rec!) ****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

This week on the show the ladies are in fine form as they chat about their week in comedy. Jackie (@jackiekashian) is considering adding balaclavas to her merch menu. Seems like a future proof product. Jackie also tries to be pro-Laurie (@anylaurie16) and it comes of feeling more creepy than supportive. Plus, if you join the choir it makes the mass shorter, and at a three hour Armenian mass, you're always looking for ways to tighten up. Subscribe to the podcast, and give it a 5-star rating and review to help the show move up the charts. Video for the episodes is on The Jackie and Laurie YouTube channel!   Comic of the Week: Michelle Sui @michellesuicomedy   Become a MaxFun Member for benefits and other great pods: https://href.li/?https://maximumfun.org/donate   Join our Patreon: https://www.patreon.com/JackieandLaurie   Watch the episodes and subscribe here: https://www.youtube.com/@Jackie_Kashian   See Laurie on tour: https://lauriekilmartin.com/tour-dates   See Jackie on tour: https://jackiekashian.com/tour-dates Watch 'Lauries special “Cis Woke Grief ”Slut on YouTube:https://bit.ly/3zWwgPA   Watch Laurie's special “Cis Woke Grief ”Slut on Amazon Prime: https://amzn.to/3NpHlMo   Watch 'Jackies special “Looking Back” on YouTube: https://www.youtube.com/watch?v=0ZfwWvgMT70   Follow Laurie on social media: @anylaurie16   Follow Jackie on social media: @jackiekashian   Recorded and Produced by Kyle Clark : @kyleclarkisrad   Thanks to everyone who participated in this year's MaxFunDrive! Still want to get in on the action? Follow this link to support this show (and get in on our limited-time keychain sale to benefit the Center for Constitutional Rights): https://maximumfun.org/joinjackielaurie

Happy feast of Pope St. Pius V! On today’s show, Matt Swaim and Anna Mitchell welcome Dr. Matthew Bunson to discuss more of his life and legacy. Other guests include Gary Michuta with more prophecies about Jesus in the Old Testament, and Rita Heikenfeld with Bible Foods. Plus news, weather, sports, and more… ***** Collect Prayer for the Memorial of Pope St. Pius V O God, who raised up Pope Saint Pius Vto defend the faith and reform Your Church,grant that through his intercession,we may remain steadfast in our love for Youand Your Holy Church.Help us to uphold the truths of our faithwith courage and zeal, and to always seek Your glory.Through Jesus Christ our Lord, Amen. ***** Justin DeMoss is online at legatus.org and benedictine.edu. Full list of guests ***** RECIPES FROM RITA: MARY GARDEN IDEAS Mint – since this herb used for tithing in Bible days is an invasive herb, it’s great for containers. So many kinds, from peppermint to spearmint to ginger, mojito and chocolate mint. We make cream mints for Mother’s Day and finely chopped fresh mint is so good in them. (That’s the recipe I’m sharing today). Basil – the legend is that basil was found growing outside of Christ’s tomb after He resurrected. For containers, there’s a small leafed basil called globe or minuet. Leaves are so small no chopping needed. Dill – Another tithing herb mentioned by Jesus, and yummy with seafood and potatoes. Dukat and Fernleaf are good specimens. Cilantro – Analagous with the manna of the Bible, the seed is called coriander. This bolts to seed in hot weather, so take that into consideration. Thyme – French and English are the gold standards, and there are creeping thymes that hang nicely over the containers edge. Marigold – For Mary! Calendua is a lovely marigold with edible flowers. ***** RECIPE: CREAM MINTS Let the little ones hand form them or use molds. When using molds, roll the mints in granulated, sanding or sparkling sugar before putting into molds. Ingredients4 oz cream cheese, softened (use block, not spreadable cream cheese)1 tablespoon butter, softened4 cups powdered sugar, plus a bit extra for forming mints if necessary1/2 teaspoon peppermint extract1/8 teaspoon vanillaFood coloring (optional) InstructionsBeat cream cheese and butter together, then add 2 cups sugar, blending well.Add extracts, and then rest of powdered sugar.Dough should be very stiff and not sticky – like a play dough consistency so you may need to add a bit more sugar.Add a tiny bit of food coloring and blend.Roll dough into teaspoon sized balls.Place on parchment lined baking sheet and dip the tines of a fork in powdered sugar and gently but firmly press down on each mint.OR roll into balls, then in granulated, sanding or sparkling sugar, then press into molds, smoothing tops.Store at room temperature for a week in single layers or in refrigerator for longer storage.Can also be frozen.See omnystudio.com/listener for privacy information.

The church at Corinth was boasting and their heads were swelling with pride as we say but not over a good thing! There was a man having a sexual relationship with his stepmom in the church and the church was boasting about this sin instead of putting an end to it. Paul says, “What are yall doing? I'm not even there and I have already judged the guy. Get him out of your fellowship, turn him over to Satan, and don't even have a meal with him.” We can learn a great lesson from the church at Corinth...Sin is serious and it should not be tolerated.

Chief and John Lee kick off today's show with a conversation about the Middle East, inflation and Asian economy. John Flannigan jumps on the air to talk Trump and crime in Chicago. Finally, Audrey, Chief and John discuss real estate

(00:00-13:57) If your'e at BPV this weekend, please request Navy Caps On The Road. A JeffCo can pick out another JeffCo. Chocolate bunnies. Tim's having trouble losing his wallet. Would you rather lose your wallet or your phone? LIghter pies. Thick of the dough. The Poor Film Student flew in from Burbank to collect his garage door.(14:05-23:26) Wooden shafted golf clubs. Big weekend. Sox are in town. AJ McCarron back at The BattleDome. Doug and Jackson wil try to Full Busch tonight. Roll Call.(23:36-31:06) The Design Aire Heating & Cooling E-Mail of the DaySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chuck and Roxy are back with the special Friday episode during Masters weekend and open with a "Chucks a dope" moment, special announcements, and the announcement all our contest winners! Howie Snyder info: Special meet up on Wednesday April 15th at 5:30pm at Homegrown Tap & Dough in Arvada, CO 80002 which is located at 5601 Olde Wadsworth Blvd. Please RSVP with Howie by emailing him at howiesnyder@gmail.com or message him on Twitter: @howiejim Next it's time to "Meet the Littles" as our hosts welcome Gary Rosen to the podcast. BOOK: "Just Like Me" Get it at www.aaronsbooks.com EMAIL: garyrosen@ideafatoryllc.comThen our hosts close out this episode with this weeks Friday 5 by Brian Becher (Episode 83) and your emails and notes. SONG: "Southern Belle" by Jordan Razowsky www.jordanraz.com Also on YouTube, SoundCloud, Bandcamp, Facebook, Twitter@RazowskyJordan, and Instagram. JINGLE: Sean Morrissey — Golf With Tony (04/24/2015) Podcast Website - www.loyallittlespod.com  Patreon: www.patreon.com/c/loyallittlespod/membershipPodcast Email - WTFCPODNET@GMAIL.COMTwitter:@loyallittlespod Instagram: @theloyallittlespodcastPODCAST LOGO DESIGN by Eric Londergan www.redbubble.com Search: ericlondergan or copy and paste this link! https://www.redbubble.com/people/ericlondergan/shop

April 10, 2026 ~ Chris Renwick, Jamie Edmonds, and Lloyd Jackson talk with Heather Grondin, Chief Relations Officer for the Windsor-Detroit Bridge Authority, about the Gordie Howe International Bridge's upcoming opening and new “breakaway” accounts. Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

What will the food of the future look like? Greg Foot finds out.Greg Foot, host of BBC Radio 4's Sliced Bread, returns with Dough — the series exploring the rise of future wonder products that could transform the way we live.Each episode examines the emerging technologies and innovations poised to shape tomorrow's world. Greg speaks with experts and entrepreneurs to uncover the trends influencing how today's everyday essentials might evolve, before a leading futurist offers their predictions for life five, ten and fifty years from now.This episode explores how our food choices could change as the climate becomes hotter and more volatile. Are we heading towards a menu built around ancient grains, 3D‑printed dishes and AI‑tailored nutrition plans? And where does lab‑grown meat sit — both in terms of public appetite and the rules needed to get it on our plates?Alongside Greg, tucking in to a taste of the future, is futurist Tom Cheesewright, joined by expert guests including:- Karina Zimerfeld, the Global Vice President of Research & Development at Mars Food & Nutrition - Charles Banks, Partner & Managing Director of global trends agency The Food People - Owen Ensor, Chief Executive of Meatly This episode was produced by Linda WalkerDough is a BBC Audio North Production for BBC Radio 4 and BBC Sounds

What will the food of the future look like? Greg Foot finds out.Greg Foot, host of BBC Radio 4's Sliced Bread, returns with Dough — the series exploring the rise of future wonder products that could transform the way we live.Each episode examines the emerging technologies and innovations poised to shape tomorrow's world. Greg speaks with experts and entrepreneurs to uncover the trends influencing how today's everyday essentials might evolve, before a leading futurist offers their predictions for life five, ten and fifty years from now.This episode explores how our food choices could change as the climate becomes hotter and more volatile. Are we heading towards a menu built around ancient grains, 3D‑printed dishes and AI‑tailored nutrition plans? And where does lab‑grown meat sit — both in terms of public appetite and the rules needed to get it on our plates?Alongside Greg, tucking in to a taste of the future, is futurist Tom Cheesewright, joined by expert guests including:- Karina Zimerfeld, the Global Vice President of Research & Development at Mars Food & Nutrition - Charles Banks, Partner & Managing Director of global trends agency The Food People - Owen Ensor, Chief Executive of Meatly This episode was produced by Linda WalkerDough is a BBC Audio North Production for BBC Radio 4 and BBC Sounds

The President and the Pasta Thomas Jefferson's Macaroni Machine. How America's third president brought a revolutionary kitchen tool home from Europe and changed the way the nation ate.It's a curious detail in American history that the man who wrote the Declaration of Independence and negotiated the Louisiana Purchase is also remembered, at least among food lovers, for his deep love of pasta. Thomas Jefferson, the influential Virginia statesman and third President of the United States from 1801 to 1809, truly enjoyed macaroni. For him, a simple love of food often turned into something more complex: a machine.Jefferson's interest in macaroni began in Europe, as did many of his other interests. From 1784 to 1789, he was the American Minister to France, and those years in Paris changed him. He returned with a love for French wines, a passion for architecture inspired by ancient Rome, and a lasting appreciation for European food. Italy especially caught his attention. During a trip through northern Italy in 1787, Jefferson discovered macaroni in its homeland, where Italians had been making long, golden pasta tubes for centuries. He liked the dish so much that he did what any inventive person of his time might do: he drew it. Among Jefferson's papers at the Library of Congress is a hand-drawn diagram, written in his neat handwriting, of a pasta-making machine. The sketch, probably made during or soon after his 1787 trip to Italy, shows a device with a cylindrical chamber, a plunger, and a perforated end. This is similar to what we now call a pasta extruder. Jefferson carefully labeled the parts and wrote down the measurements, showing the same attention to detail he used in his other projects.When Jefferson came back to America in 1789, he brought European tastes and ideas with him, including pasta. He is often credited with introducing macaroni to American dining, or at least making it popular among the upper class. As Secretary of State under George Washington and later as Vice President, Jefferson served macaroni at his dinner parties, surprising guests accustomed to simpler colonial fare.The machine that Jefferson had carefully sketched was ordered and brought back from Europe. It's not certain whether he built his own version from his drawings or imported a finished machine, but it's clear that Jefferson became dedicated enough to pasta-making that he wanted to make it himself at home. At Monticello, his home in Virginia, he and his enslaved staff made macaroni using the extruder. The macaroni machine worked on a simple but clever idea. Dough made from semolina flour and water was packed into the machine's barrel. A large screw or plunger was turned or pressed, pushing the dough through a brass or iron plate with holes of a certain shape and size. As the dough was forced through, it came out as long, even tubes of pasta. These tubes were dried before cooking. Jefferson's version, based on his sketch and historical records, made pasta tubes about as thick as a finger, more like what we now call rigatoni or large penne than the thin strands people often picture when they think of macaroni.When Jefferson became President in 1801 and moved into the Executive Mansion, which was not yet called the White House, he brought his love of good food with him. He hired French chef Honoré Julien, and together they created some of the most refined and international meals in the young country. Macaroni was often served at Jefferson's table, offered to senators, diplomats, and guests who may never have tried it before. Read the Full Content More Podcasts

 **Chaz Bono Asks for Honeymoon Funds Amid Family Tensions**Chaz Bono, 57, has publicly requested financial contributions for his honeymoon with wife Shara Blue Mathes, revealing family strife as his high-profile mother, Cher, reportedly prioritizes support for his troubled half-brother, Elijah Blue Allman.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

March 31, 2026 ~ Chris Renwick and Lloyd Jackson talk with Chris Alberta, President of Principium Tactical Wealth Management. They discuss Trump and AI as stock market catalysts, assessing market risks. Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

Could smart glasses with built-in video cameras become widely accepted?Greg Foot, host of BBC Radio 4's 'Sliced Bread' brings you 'Dough', examining the rise of future wonder products.Greg is joined by experts, entrepreneurs and industry innovators to discuss the trends we're seeing today and where they may lead us tomorrow, before a leading futurist offers their predictions on what life might be like within five, ten and fifty years.This time we're looking at the future of eyewear - asking whether smart glasses with built-in video cameras might see past previous failures to become widely accepted?And whether you might soon be wearing smart contact lenses that can not only display websites and messages, but also potentially monitor your eye health? Greg is joined by the futurist Tracey Follows and guests including:- Priya Morjaria, Assistant Professor in International Eye Health at the London School of Hygiene and Tropical Medicine and Head of Global Programme Development at Peek Vision- Alex Himel, Vice President of Wearables at Meta which is selling smart glasses with embedded artificial intelligence, cameras, microphones and speakers.- Professor Philip Morgan, Head of Optometry at the University of ManchesterProduced by Jon Douglas. Dough is a BBC Audio North Production for BBC Radio 4 and BBC Sounds

Could smart glasses with built-in video cameras become widely accepted?Greg Foot, host of BBC Radio 4's 'Sliced Bread' brings you 'Dough', examining the rise of future wonder products.Greg is joined by experts, entrepreneurs and industry innovators to discuss the trends we're seeing today and where they may lead us tomorrow, before a leading futurist offers their predictions on what life might be like within five, ten and fifty years.This time we're looking at the future of eyewear - asking whether smart glasses with built-in video cameras might see past previous failures to become widely accepted?And whether you might soon be wearing smart contact lenses that can not only display websites and messages, but also potentially monitor your eye health? Greg is joined by the futurist Tracey Follows and guests including:- Priya Morjaria, Assistant Professor in International Eye Health at the London School of Hygiene and Tropical Medicine and Head of Global Programme Development at Peek Vision- Alex Himel, Vice President of Wearables at Meta which is selling smart glasses with embedded artificial intelligence, cameras, microphones and speakers.- Professor Philip Morgan, Head of Optometry at the University of ManchesterProduced by Jon Douglas. Dough is a BBC Audio North Production for BBC Radio 4 and BBC Sounds

Transforming your health is more fun with friends!

Show Notes: Joni’s Recipe Cinnamon Carrots Joni’s Top Three Rope Blanket Basket Boho Curtains Magnetic curtain tie-backs Links Hové Parfumeur, Ltd. in French Quarter New Orleans

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What will the office be like in future? Greg Foot, host of BBC Radio 4's 'Sliced Bread' brings you 'Dough', examining the rise of future wonder products.Greg is joined by experts, entrepreneurs and industry innovators to discuss the trends we're seeing today and where they may lead us tomorrow, before a leading futurist offers their predictions on what life might be like within five, ten and fifty years.This time we're looking at the future of the office - asking whether in years to come, we'll even need one? If so, is the ‘conference room' soon to be a thing of the past, replaced with cafes, comfy chairs, and table tennis tables?And will our future HQs be home to service robots and AI receptionists?Greg learns how the Covid-19 pandemic changed office working and the trends transforming the look of high-end office developments. He is joined by the futurist Tom Cheesewright and guests including:- Professor Matt Davis, University of Leeds - Jane Clay, Strategy Leader and Principal at Gensler which designs and refurbishes buildings around the world - Mike Dalloz, Chief Executive Officer and Co-founder of The Meeting Pod Company.Produced by Jon Douglas. Dough is a BBC Audio North Production for BBC Radio 4 and BBC Sounds.

What will the office be like in future? Greg Foot, host of BBC Radio 4's 'Sliced Bread' brings you 'Dough', examining the rise of future wonder products.Greg is joined by experts, entrepreneurs and industry innovators to discuss the trends we're seeing today and where they may lead us tomorrow, before a leading futurist offers their predictions on what life might be like within five, ten and fifty years.This time we're looking at the future of the office - asking whether in years to come, we'll even need one? If so, is the ‘conference room' soon to be a thing of the past, replaced with cafes, comfy chairs, and table tennis tables?And will our future HQs be home to service robots and AI receptionists?Greg learns how the Covid-19 pandemic changed office working and the trends transforming the look of high-end office developments. He is joined by the futurist Tom Cheesewright and guests including:- Professor Matt Davis, University of Leeds - Jane Clay, Strategy Leader and Principal at Gensler which designs and refurbishes buildings around the world - Mike Dalloz, Chief Executive Officer and Co-founder of The Meeting Pod Company.Produced by Jon Douglas. Dough is a BBC Audio North Production for BBC Radio 4 and BBC Sounds.

Could ticketless travel and satellite connectivity be coming to our rail network? Greg Foot examines the rise of future wonder products.He's joined by experts, entrepreneurs and industry innovators to discuss the trends we're seeing today and where they may lead us tomorrow, before a leading futurist offers their predictions on what life might be like within five, ten and fifty years.In this episode Greg hears how renationalisation, digital signalling, satellite connections, ticketless technology and battery power might transform our trains in the future. With him is the futurist Tom Cheesewright and guests including: - Dickon Ross, Editor of Rail Magazine - Maggie Simpson OBE, Director General at the Rail Freight Group - Mike Butler, Director of Rail & Innovation at Clarus NetworksProduced by Jon Douglas. Dough is a BBC Audio North Production for BBC Radio 4 and BBC Sounds.

Could ticketless travel and satellite connectivity be coming to our rail network? Greg Foot examines the rise of future wonder products.He's joined by experts, entrepreneurs and industry innovators to discuss the trends we're seeing today and where they may lead us tomorrow, before a leading futurist offers their predictions on what life might be like within five, ten and fifty years.In this episode Greg hears how renationalisation, digital signalling, satellite connections, ticketless technology and battery power might transform our trains in the future. With him is the futurist Tom Cheesewright and guests including: - Dickon Ross, Editor of Rail Magazine - Maggie Simpson OBE, Director General at the Rail Freight Group - Mike Butler, Director of Rail & Innovation at Clarus NetworksProduced by Jon Douglas. Dough is a BBC Audio North Production for BBC Radio 4 and BBC Sounds.

Burnie and Ashley discuss the Rooster Teeth App closed beta, fried dough debates, viral recipes, Heated Rivalry, and male spaces. To link your Patreon account to the RT website Sponsorship, please visit the Settings on your profile.

Remember when we brought up the "dill dough" incident? We're bringing it up again, and this time we find it. Turns out we had it clipped the whole time. Who knew? What we do know is that an emergency has been reported in the building. Do not use the elevators.Topics:Kristyn's pickleball injuryDill doughEating unusual animal partsDaylight saving timePunch the monkeyDecommissioned Simpsons charactersSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Menachos 57: the Rebbetzin kneaded the dough by “Dafsplaining”: daf yomi made simple

How much flour needs to be measured out for the grain-offering? A minimal amount, so that even the poorest sinner can manage the offering. And that flour? It's dough, not just loose, powdery flour. Also, fresh figs vs. dried figs in terms of figuring out the volume or number when it comes to giving terumah (and the question of whether that's terumah gedolah or terumat ma'aser).

What will mobile phones be like in future? Greg Foot investigatesGreg Foot, host of the BBC Radio 4 show 'Sliced Bread', brings you 'Dough'.Each episode explores future wonder products that might rise to success and redefine our lives.Experts and entrepreneurs discuss the trends shaping what today's everyday technology may look like tomorrow, before a leading futurist offers their predictions on what life might be like within five, ten and fifty years.This time we're looking at the future of mobile phones - asking whether our handsets will shrink, stretch, roll, fold… or even disappear as new technology takes over? And will super-smart devices with AI assistants that second-guess our every move become the new normal? Alongside Greg is the futurist, Tracey Follows, and expert guests: leading strategist in the tech industry, Chetan Sharma, innovator and creator from one of the world's newest Mobile Phone manufacturers, “Nothing Mobile", their AI and design lead, Sélim Benayat and co-founder and CEO of Honest Mobile, Andy Aitken.This episode was produced by Linda WalkerDough is a BBC Audio North Production for BBC Radio 4 and BBC Sounds

Joe DeCamara of the 94 WIP Morning Show continues to advocate for the Eagles not to trade for Maxx Crosby. James Seltzer admits that he is extremely torn on the situation. He says that it is enticing to add Crosby and that it is very important for a defensive line to be able to wreck a game. But he also says that it financially might not be the correct move.

Episode 345 – The Homeowner Show Hosted by Kevin Hackett and Craig Williams Time is flying… and so is technology. In Episode 350, Kevin and Craig kick things off talking about how fast the year is moving, what an El Niño season means for weather patterns, and even touch on a recent headline-making kidnapping case. It's the kind of real-life, real-time conversation you've come to expect — grounded, relevant, and honest. Then things get futuristic. Kevin shares how he used artificial intelligence — including ChatGPT and a voice AI called WhisperFlow — to diagnose and repair his refrigerator. Step-by-step troubleshooting. Real-time problem solving. No service call required. It's a fascinating look at how AI is becoming a practical tool for homeowners — not just a buzzword. From there, Craig fires up something a little more hands-on: a full review of the Gozney Arc portable pizza oven. He breaks down: Setup and accessories Performance and heat output (up to 950°F) Cooking technique (yes, you have to turn the pizza!) Dough experiments and topping combinations Portability and versatility (steaks, veggies, and more) What starts as a product review turns into a bigger conversation about food, family, and whether making pizza at home can actually beat ordering out. They dive into cost comparisons, ingredient quality, and the experience of cooking together — plus a quirky grocery store story involving pasta production and European food labeling. Bottom line? The Gozney Arc delivers. It's powerful, fun, and surprisingly approachable — whether you're a casual pizza night family or a backyard culinary enthusiast. Episode 350 is about more than AI and pizza. It's about modern tools, timeless skills, and creating better experiences at home. If you've ever wondered: Can AI actually fix real-world problems? Is a high-end pizza oven worth it? Is homemade really better? This episode answers all three. Tune in, experiment a little, and maybe make pizza night something your family looks forward to every single week. Buy a Homeowners Show T-Shirt!   Subscribe to our YouTube Channel   The Homeowners Show Website The Homeowners Show Facebook Page Instagram @homeownersshow Twitter @HomeownersThe   Info@homeownersshow.com    Sustained Growth Solutions – Design a lead generation system specifically for your business so that you never have to search for leads again! We are a full digital marketing agency.

Master and pupil discuss Hondo Trot 2, Sunscreen Scam and Scrappy Boi.

HOUR 2- Ally Singing, The Dough-lympics and MORE full 1741 Thu, 19 Feb 2026 16:41:00 +0000 YNnQkJkwxDpYPirQPFiXYdNsOtf9Efdi society & culture Klein/Ally Show: The Podcast society & culture HOUR 2- Ally Singing, The Dough-lympics and MORE Klein.Ally.Show on KROQ is more than just a "dynamic, irreverent morning radio show that mixes humor, pop culture, and unpredictable conversation with a heavy dose of realness." (but thanks for that quote anyway). Hosted by Klein, Ally, and a cast of weirdos (both on the team and from their audience), the show is known for its raw, offbeat style, offering a mix of sarcastic banter, candid interviews, and an unfiltered take on everything from culture to the chaos of everyday life. With a loyal, engaged fanbase and an addiction for pushing boundaries, the show delivers the perfect blend of humor and insight, all while keeping things fun, fresh, and sometimes a little bit illegal. 2024 © 2021 Audacy, Inc. Society & Culture False https://player.amperwavepodcasting.com?feed-

Gorillaz stopped by the KROQ studio today to talk about their new album The Mountain. Not only did we learn frontman Damon has no cellphone, the interview ended with Jamie complimenting Klein on his jacket, which quickly led to Jamie wearing and promptly leaving with Klein's jacket, just as it started pouring rain. See the video on IG @kleinallyshow! We also heard about times you came across unexpected money in the Dough-lympics, and Klein shared another fail with his kids having to do with the tooth fairy. (if you thought klein had bad handwriting, you gotta see his cursive) Jake also began a social experiment to see how many days in a row he can get a free donut at Krispy Kreme. If you think it was easy, you are correct!

The Dough-lmpics full 907 Thu, 19 Feb 2026 16:24:00 +0000 9kg5xo6MGCAQOmTb4GGdG1mvYhCKi2MI society & culture Klein/Ally Show: The Podcast society & culture The Dough-lmpics Klein.Ally.Show on KROQ is more than just a "dynamic, irreverent morning radio show that mixes humor, pop culture, and unpredictable conversation with a heavy dose of realness." (but thanks for that quote anyway). Hosted by Klein, Ally, and a cast of weirdos (both on the team and from their audience), the show is known for its raw, offbeat style, offering a mix of sarcastic banter, candid interviews, and an unfiltered take on everything from culture to the chaos of everyday life. With a loyal, engaged fanbase and an addiction for pushing boundaries, the show delivers the perfect blend of humor and insight, all while keeping things fun, fresh, and sometimes a little bit illegal. 2024 © 2021 Audacy, Inc. Society & Culture False https://player.amperwavepodcasting.com?feed-link=https%3A%2F%2Frss.amperwave