Podcasts about Flour

On a quiet afternoon in the Shenandoah Valley, Valley Today host Janet Michael and co-host Kary Haun from Shenandoah County Tourism found themselves tucked away at Flour and Water, a Woodstock favorite, for a special Tourism Tuesday episode. Their guest, Jefferson Burgess, founder and creative force behind BoBirdie Magazine, joins them for a candid conversation about golf, storytelling, and the vibrant community that inspires his work. From Reluctant Golfer to Magazine Founder Jefferson's journey into golf was anything but typical. He confesses that he didn't grow up playing the sport; instead, he was nudged onto the green by colleagues at the Virginia Mennonite Retirement Community, where he worked in marketing and sales for two decades. Initially, golf was simply a way to connect with residents and their families. However, this new hobby soon sparked a bigger idea: a golf magazine. Although Jefferson and a friend produced a first issue, life intervened, and the project was shelved. Years later, after retiring, Jefferson revisited the concept, only to find the media landscape had changed dramatically. Print magazines had faded, digital platforms had risen, and the audience's expectations had evolved. Reinventing the Golf Magazine Recognizing these shifts, Jefferson transformed BoBirdie from a traditional print publication into a dynamic, multi-platform lifestyle magazine. No longer just about improving one's golf game, BoBirdie now celebrates the broader culture surrounding golf—food, travel, art, and the unique stories of the Shenandoah Valley. Kary and Janet note that BoBirdie's appeal extends far beyond golfers. The magazine's stunning photography, engaging storytelling, and focus on local experiences make it a must-read for anyone interested in the Valley's vibrant life. Jefferson emphasizes that the magazine's success comes from collaboration and community input, not just his own vision. Telling Stories Beyond the Green BoBirdie's content reflects the diversity of its audience. For example, one feature highlights a local photographer who rides along on the golf course, not to play, but to capture images of birds. Another article pairs the Valley's best golf courses with its culinary gems, offering readers a taste of the region's hospitality. Jefferson explains that BoBirdie doesn't review courses or critique their conditions. Instead, the magazine focuses on the experience—what it feels like to spend a day in the Valley, enjoying its landscapes, people, and flavors. Community, Collaboration, and Giving Back Throughout the conversation, Jefferson credits the magazine's growth to the support of local organizations and individuals. From tourism boards to small business owners, many contribute ideas and resources, helping BoBirdie thrive. The magazine also gives back, featuring non-profits like First Tee, Habitat for Humanity, and the Veterans Golfers Association. Recently, BoBirdie collaborated with local personality Noah Shenandoah on a creative video project, further blending storytelling, humor, and community spirit. The team's willingness to experiment and embrace new media has only strengthened their connection to the Valley. Where to Find Bo Birdie BoBirdie Magazine is available both in print and online, with distribution at over 200 locations throughout the Valley, including every golf course, select restaurants, and hotels. Readers can also access stories, photography, and back issues on the magazine's website and social media channels. Jefferson encourages anyone with a story to tell or a photo to share to reach out and contribute. As he puts it, BoBirdie is a collective effort, shaped by the Valley's people and their passions. Looking Ahead As the conversation wraps up, Janet and Kary praised the magazine's quality and impact. Jefferson, ever humble, acknowledged the ongoing process of learning and improving with each issue. Ultimately, BoBirdie stands as a testament to the power of community, creativity, and the enduring appeal of a good story—on or off the golf course. To access the digital magazine (and learn about membership), visit their website: http://bobirdie.com/. Follow them on Facebook and Instagram for a peek behind the scenes and stay in the know about where they're going next.

A new mishnah! With a list of cases that would not make a person liable for pigul. The flour of the minchah offering won't become pigul. Likewise, the frankinscense. That is, the offerings themselves may become pigul, but not the ingredients thereof. Those ingredients are what make the offering possible to begin with. Also, on the case of the consecrated food to be eaten by a person who is ritually impure - why is there a need to state both the lenient cases and the stringent cases? Either side of that "equation," as it were, should be inferrable from the other. Note that "Ze'irei" doesn't have a title of "rav" or "rabbi."

Founded in 2016 in northwest Washington, Cairnspring Mills is part of a growing movement of regenerative agriculture companies.

Announcer, Louie Buck calls on Hank Williams to fire up the band and get the tunes started. Playlist: They'll Never Taker Her Love from Me. It's for more than just…

We dive into Michelle Visser's story of homesteading and homeschooling, trusting God's call to leave suburbia for self-sustained living. Discover the health dangers of processed food and the joy of real, nutrient-rich alternatives. Tune in to reject worldly convenience, pursue godly wisdom, and nourish your family with faith-rooted practices for body and soul. Check out Michelle Visser's blog and podcast here: https://soulyrested.com Check out Michelle Visser's Instagram here: https://www.instagram.com/souly.rested Watch the full replay of the 2025 Share the Arrows conference exclusively on BlazeTV today. You can get a discount on your BlazeTV subscription now by going to ⁠⁠⁠BlazeTV.com/Allie⁠⁠⁠⁠. Buy Allie's book "Toxic Empathy: How Progressives Exploit Christian Compassion": ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.toxicempathy.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ --- Timecodes: (00:00) Introduction (06:00) Life on the Homestead (18:30) Dangers of Processed Foods (26:20) The History of Flour (41:00) Gluten Sensitivity (54:30) Dispelling Myths --- Today's Sponsors:   Good Ranchers — Go to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠GoodRanchers.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and subscribe to any of their boxes (but preferably the Allie Beth Stuckey Box) to get free Waygu burgers, hot dogs, bacon, or chicken wings in every box for life. Plus, you'll get $40 off when you use code ALLIE at checkout. Jase Medical — Go to ⁠⁠⁠⁠Jase.com⁠⁠⁠⁠ and enter code “ALLIE” at checkout for a discount on your order. Hillsdale College — Hillsdale College is offering more than 40 free online courses they offer on History, Economics, Politics, Philosophy, and more, all available for FREE. Go to ⁠⁠⁠⁠https://hillsdale.edu/relatable⁠⁠⁠⁠ to enroll. Pre-Born — Will you help rescue babies' lives? Donate by calling #250 & say keyword 'BABY' or go to ⁠⁠Preborn.com/ALLIE⁠⁠. Carly Jean Los Angeles — Go to ⁠⁠⁠⁠⁠⁠https://www.carlyjeanlosangeles.com⁠⁠⁠⁠⁠⁠ and use code ALLIEB to get 20% off your first CJLA order, site wide (one-time use only) and start filling your closet with timeless staple pieces. --- Episodes you might like: Ep 810 | Detoxifying Your Life: Birth Control, Cleaning Chemicals & Fake Food | Guest: Shawna Holman https://podcasts.apple.com/us/podcast/ep-810-detoxifying-your-life-birth-control-cleaning/id1359249098?i=1000614201869 Ep 741 | How to Realistically Live Toxin-Free | Guest: Taylor Dukes https://podcasts.apple.com/us/podcast/ep-741-how-to-realistically-live-toxin-free-guest-taylor/id1359249098?i=1000595318788 Ep 687 | When God Tells You to Sell Meat, You Listen | Guests: Ben & Corley Spell (Good Ranchers) https://podcasts.apple.com/us/podcast/ep-687-when-god-tells-you-to-sell-meat-you-listen-guests/id1359249098?i=1000581068327 --- Buy Allie's book "You're Not Enough (& That's Okay): Escaping the Toxic Culture of Self-Love": ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://alliebethstuckey.com/book⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠   Relatable merchandise – use promo code 'ALLIE10' for a discount: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://shop.blazemedia.com/collections/allie-stuckey⁠⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

Bread is more than just a staple food. It's the cornerstone of countless meals around the world! It's a food that humans have been enjoying for millennia, with the earliest evidence of bread (https://bakerpedia.com/processes/bread/) dating back around 30,000 years ago. Today, it remains an immensely popular food item and a hugely important market segment for modern bakers. In this episode of BAKED in Science, host Mark Floerke is joined by Aleksandra Bednarek. Aleksandra is Poland's first certified bread sommelier (https://breadsommelier.com), who runs a bakery in California called Aleksandra's Bakery, using her expertise in flour quality and fermentation to produce outstanding bread products. Baking Up A Passion For Bread Some topics covered include: How bread differs between Europe and North America Freshly milled flour quality The bread sommelier program Educating consumers and artisanal bakers Encouraging younger generations to become bakers Translating Trevor J. Wilson's Open Crumb Mastery to Polish This podcast is brought to you by: Brabender This episode is brought to you by Brabender, A Brand of Anton Paar. Since 1923, Brabender has been a leading manufacturer of instruments for testing material quality and physical characteristics in all fields of research and development and production in the baking industry worldwide. Brabender is now operating as Anton Paar. To learn more, visit www.anton-paar.com

S&P futures are up +0.1% and pointing to a flat open. Asian equities broadly advanced, buoyed by optimism over US-China trade relations and strong gains in Chinese and Japanese markets. European equity markets also opened higher, following Monday's broad-based gains. Markets initially reacted positively to signs of easing US-China trade tensions but have since pared gains. President Trump expressed optimism about reaching a deal with President Xi at the upcoming APEC summit, while reiterating the threat of a 100% tariff if no agreement is reached by November 1st.Companies Mentioned: Apple, Core Scientific, Flour

Kevin Morse, CEO and Founder of Cairnspring Mills, says the potential for milling these grains has been untapped, until now.

When I first told people I'd cut out sugar, everyone was so impressed — “Wow, that's amazing! I could never do that!”But when I mentioned I'd also stopped eating bread, the mood totally changed.“Wait… no bread? Why?! That's too extreme!”It's funny how cutting sugar gets applause, but cutting flour is judged.And honestly, I get it. Bread and other flour-based foods have deep cultural roots — they've meant comfort, connection, even survival for generations. But the flour we eat today isn't what our grandparents ate. Industrial milling made it finer, faster to digest, and a perfect ingredient for processed foods that keep us hooked.In this episode, I talk about how flour became a staple in both tradition and modern food marketing — and why so many “whole grain” and “healthy” products aren't nearly as wholesome as they sound.And I'll share what to eat instead of flour — not another powder or flour substitute, but real, satisfying foods that keep your blood sugar and energy steady... and your cravings quiet.To get personalized guidance from me, plus support and accountability in a small group... apply here to join the 90-day program, Freedom from Cravings Formula TODAY.Do the Cravings Quiz and take the first step to get rid of your cravings! Struggling with cravings? Download your 5 tips HERE to discover how you can get rid of cravings... even when you feel tired or stressed.To rate and review this podcast: scroll down in your podcast player on your phone and click on the stars. To leave a review, scroll down a little more and click on "Write a Review". Once you've finished, select “Send” or “Save” in the top-right corner. If you've never left a podcast review before, enter a nickname. Your nickname will be displayed on your review. After selecting a nickname, tap OK. Your review may not be immediately visible, but it should be posted soon. Thank you! - NettaDisclaimer: Information provided by Life After Sugar is not designed to and does not provide medical advice, professional diagnosis, opinion, treatment or services to you or to any other individual. This is general information for educational purposes only. The information provided is not a substitute for medical or professional care. Life After Sugar is not liable or responsible for any advice, information, services or product you obtain through Life After Sugar. You should always seek...

Bethany Gotts is a farmer next to the Bruneau Sand Dunes who found her great love for sunflowers and passion for agriculture.

       The Antifragile Winners: Phoenician Trade and Cypriot Iron Innovation AUTHOR NAME: Eric Cline BOOK TITLE: After 1177 BC, The Survival of Civilizations Professor Cline identifies the Phoenicians and Cypriots as "antifragile" because they flourished during the chaos following the collapse. The Phoenicians, surviving Canaanites, took over Mediterranean trade, spread the alphabet (leading to Greek and Latin scripts), and founded colonies like Carthage. The Cypriots transitioned to iron work, sending technology and tools across the Mediterranean. Iron use was an innovation after the collapse, not its cause.

Idaho and Taiwan signed a $1.2 billion, three-year letter of intent for U.S. wheat exports.

9/5/26 Sometimes a simple change in perspective and a decision to cultivate what we have at hand can be a major key to breakthrough.  In this week's message we examine two similar stories from the life of two of the greatest prophets where this strategy proved to be a game-changer in the lives of two different families. We hope you dig it...

听前提示一、每期提供10个单词，每个单词都会有2-3个例句，方便理解记忆。二、每个单词和句子都会重复5遍，其中第2遍为慢速，有助于识别。三、本材料的整体难度较低，可以用来听力磨耳朵和单词查漏补缺。Day1221211.Informationn.通知，报告；消息；信息Please send me all the relevant information.请把所有相关信息发给我。Please contact my secretary for more information.请联系我的秘书了解更多信息。All personal information is kept strictly confidential.所有个人信息将严格保密。1212.Ingredientn.组成部分，配料；成份，要素What's the secret ingredient?秘密成分是什么？Flour is the main ingredient in these cakes.面粉是这些蛋糕的主要成分。Capital is a critical ingredient for the success of a business.资本是企业成功的关键要素。1213.Initiala.最初的，开头的 n.词首大写字母The initial symptoms of the disease are fever and sore throat.该病的最初症状是发烧和喉咙痛。Her initial reaction was to say no, but she eventually agreed to help.她最初的反应是拒绝，但她最终同意提供帮助。1214.Initiallyadv.开始，最初It was much more difficult than l initially thought.这比我最初想象的要困难得多。Initially I found it difficult to deal with my new environment.起初我发现很难适应我的新环境。1215Injurev.损害，损伤，伤害He was injured in the accident.他在事故中受了伤。I injured myself with a sharp knife.我被一把锋利的刀划伤了。He was badly injured in the accident, but now he's fully restored.他在事故中受了重伤，但现在已完全康复了。1216.Injuryn.伤害，损害Her parents can't help worrying about her injuries.她的父母不禁担心她的伤势。I'm happy to hear that your injuries aren't serious.听说你的伤不严重，我很高兴。1217.Inkn.墨水，油墨Don't write in red ink.不要用红色墨水书写。This paper does not absorb ink.这张纸不吸收墨水。My ballpoint pen just ran out of ink.我的圆珠笔刚用完墨水。1218Innera.内部的，里面的；内心的Your inner beauty never needs makeup.你的内在美永远不需要化妆。Without inner peace, outer peace is impossible.没有内心的平静，外在的和平是不可能的。Do not let the behavior of others destroy your inner peace.不要让别人的行为破坏你内心的平静。1219.Innocenta.清白的，无罪的；单纯的He is an innocent child.他是个无辜的孩子。She repeatedly said that she was innocent.她反复说自己是无辜的。I'm innocent! I didn't steal anything, honestly!我是无辜的！老实说我没偷任何东西！1220.Insectn.昆虫This insect is tiny, but very dangerous.这种昆虫很小，但非常危险。The insect's wings are almost transparent.昆虫的翅膀几乎是透明的。

Today's poem is Earth, Sometimes I Try to Play It Casual, by Catherine Pierce. The Slowdown is your daily poetry ritual.In this episode, Maggie writes… “I have zero chill when it comes to the natural world. My son and daughter would probably tell you I'm like a little kid: I gasp audibly at the clouds, the moon, the light coming through the leaves of trees. I shout “hawk!” when I see one on a walk or in the car. I take videos of hummingbirds in my neighbor's mimosa tree and text them to people I care about. I call the albino squirrels in my neighborhood by name: Sugar (rest in peace), Flour, and Cloud. I'm delighted by what I see and hear and experience, and I don't try to hide or downplay that delight. Why play it cool?”Celebrate the power of poems with a gift to The Slowdown today. Every donation makes a difference: https://tinyurl.com/rjm4synp

Listen in for some classic Country tunes with Hank Williams. Playlist: Pins and Needles in My Heart. Hank helps to pitch the sponsor. Audry comes to the mike to sing,…

Wake up with Hank Williams and this short musical program. Playlist: My Sweet Love Ain't Around. Hank introduces a song that Audry wrote, and sings for us, Model T Love.…

GBH's Adam Reilly and The Boston Globe's Lylah Alphonse join for Press Play, discussing the widely spread video of Charlie Kirk's shooting in this current era of content moderation online. Plus, the Murdoch succession plan, and Bari Weiss at CBS.GBH's Callie Crossley discusses the firing of Artie T, Josh Kraft's "most unlikeable campaign for mayor in Boston history" and more.White Snake Projects joins us for Live Music Friday. They are unveiling a new directory for Native American performing artists. Cerise Jacobs of WSP, Jean-Luc Pierite of North American Indian Center of Boston and singer/songwriter Thea Hopkins are our guests.Mara Dolan of the Massachusetts Governor's Council discusses flags at half-mast and gives an update on bar advocates. Joanne Chang join with Efrain Gutierrez to discuss Flour Bakery's partnership with Pine Street Inn for job training. Efrain is a graduate of the program and is now employed at Flour.

Send us a textThis week we're tackling a food we all know and love: flour. But is it really as harmless as it seems? Join me as I break down the surprising science of refined flour, cravings, and hormones—plus how a few small shifts can help you take back control of your weight loss journey.We'll talk about why flour is classified as an ultra-processed food, how it hijacks hunger signals, and why it can make weight loss feel harder than it should. Don't worry, I'll make it simple, light, and easy to understand—because this is about living your best life, not stressing over bread.Quote of the Week:“Your body is your home—feed it with care.” – Unknown Citations:Monteiro et al., 2019 – Ultra-processed foods: What they are and how to identify them. Public Health Nutrition.Hall et al., 2019 – Ultra-processed diets cause excess calorie intake and weight gain. Cell Metabolism.Ludwig, 2002 – The glycemic index: Physiological mechanisms relating to obesity, diabetes, and cardiovascular disease. JAMA.Friedman, 2014 – Leptin and the regulation of body weight. American Journal of Clinical Nutrition.Volkow et al., 2013 – The addictive dimensionality of obesity. Biological Psychiatry.Slavin, 2013 – Fiber and prebiotics: Mechanisms and health benefits. Nutrients.Hu, 2011 – Globalization of diabetes: The role of diet, lifestyle, and genes. Diabetes Care.ADA, 2020 – Standards of medical care in diabetes—2020. Diabetes Care.Let's go, let's get it done. Get more information at: http://projectweightloss.org

In this English lesson, you'll learn 25 words we use to describe dry things, from sand and cactus to crackers and biscuits. These words will help you speak better English in everyday life and prepare for exams like IELTS and TOEFL.✅ I can be your speaking partner https://brentspeak.as.me/ Use Code SUMMER10 for 10% off your conversation

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Alanna T'ia of Columbia, MO shares how she became a 6-figure baker by creating a professional setup with streamlined systems, exceptional customer service, and consistent high-quality productsGet full show notes and transcript here: https://forrager.com/podcast/149

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http://www.mofpodcast.com/http://www.pbnfamily.comhttps://www.facebook.com/matteroffactspodcast/https://www.facebook.com/groups/mofpodcastgroup/https://rumble.com/user/Mofpodcastwww.youtube.com/user/philrabhttps://www.instagram.com/mofpodcasthttps://twitter.com/themofpodcasthttps://www.cypresssurvivalist.org/Support the showMerch at: https://southerngalscrafts.myshopify.com/Shop at Amazon: http://amzn.to/2ora9riPatreon: https://www.patreon.com/mofpodcastPurchase American Insurgent by Phil Rabalais: https://amzn.to/2FvSLMLShop at MantisX: http://www.mantisx.com/ref?id=173*The views and opinions of guests do not reflect the opinions of Phil Rabalais, Andrew Bobo, Nic Emricson, or the Matter of Facts Podcast*Phil and Nic take a detour from conspiracy theories and gear to talk about Prepper recipes. What sorts of things should we be thinking about to feed out families without power, with limited cooking options, without refrigeration? How do we convert that stash of raw ingredients we keep recommending into something other than MRE's and freeze dried meals?Matter of Facts is now live-streaming our podcast on our YouTube channel, Facebook page, and Rumble at 7:30 PM Central on Thursdays . See the links above, join in the live chat, and see the faces behind the voices. Intro and Outro Music by Phil Rabalais All rights reserved, no commercial or non-commercial use without permission of creator prepper, prep, preparedness, prepared, emergency, survival, survive, self defense, 2nd amendment, 2a, gun rights, constitution, individual rights, train like you fight, firearms training, medical training, matter of facts podcast, mof podcast, reloading, handloading, ammo, ammunition, bullets, magazines, ar-15, ak-47, cz 75, cz, cz scorpion, bugout, bugout bag, get home bag, military, tactical 

If you haven't heard of oat flour, you probably live under a rock. Over the last decade or so, oat flour, has become a lot more readily available, and there have been a lot more recipes that call for it. It is very popular to use for people who are avoiding gluten out of a lifestyle choice or those who have a gluten intolerance or celiac disease. However, oat flour is not something that can always replace your regular weight, all purpose flour. It can be finicky. This podcast episode will explain to you what oat flower is, how you can make it at home, the difference between store-bought oat flour, and homemade oat flour, and how to use oat flour in your home baking. Watch on YouTube: https://youtu.be/gX8sLDRv89c    Sources: https://cookieandkate.com/how-to-make-oat-flour/  https://www.loveandlemons.com/oat-flour/  https://www.bonappetit.com/story/how-to-make-oat-flour?srsltid=AfmBOopwLVBe1PG3E_i3qdBLt0d0y1Ni7rXnAEY0rRdljsuVCfwBX4LF https://www.okonomikitchen.com/ultimate-guide-to-oat-flour/ https://everydayglutenfreegourmet.ca/how-to-use-oat-flour/ https://thenessykitchen.com/oat-flour-vs-wheat-flour/     Socials: Instagram: https://www.instagram.com/_recipeswithrae/ Facebook: https://www.facebook.com/_recipeswithrae-104413935508894/ TikTok: https://vm.tiktok.com/ZTdb2PwF6/     YouTube: https://youtube.com/@recipeswithrae                Music: YouTube Audio Library: "Fortaleza" by Topher Mohr and Alex Elena    

This week, Tee interviews Carolyn Haeler, the founder and CEO of Mightylicious, a company specializing in gluten-free cookies. Carolyn shares her personal journey from being diagnosed with celiac disease at age 31 to founding Mightylicious after realizing the market's lack of tasty gluten-free products.  During the conversation, Carolyn elaborates on the challenges of living with celiac disease, the surprising places gluten can be found, and her dedication to using high-quality ingredients for gluten-free baking. Carolyn also discusses her innovative approaches to gluten-free baking, emphasizing the importance of understanding food's impact on health.  Carolyn also touches on the broader implications of gluten sensitivity and how it intersects with other health issues. The episode wraps up with Carolyn highlighting where Mightylicious products can be found and her ongoing efforts in creating delicious, allergy-friendly baked goods.   Connect with Carolyn & Mightylicious: Website Instagram Facebook Amazon    Follow Therese "Tee" Forton-Barnes and The Green Living Gurus: Austin Air Purifiers: For podcast listeners, take 15% off any Austin Air product; please email Tee@thegreenlivinggurus.com and mention that you want to buy a product and would like the discount. See all products here: Austin Air   The Green Living Gurus' Website  Instagram YouTube Facebook Healthy Living Group on Facebook   Tip the podcaster! Support Tee and the endless information that she provides: Patreon   Venmo: @Therese-Forton-Barnes last four digits of her cell are 8868 For further info, contact Tee: Email: Tee@thegreenlivinggurus.com Cell: 716-868-8868   DISCLAIMER: ALL INFORMATION PROVIDED HERE IS GENERAL GUIDANCE AND NOT MEANT TO BE USED FOR INDIVIDUAL TREATMENT. PLEASE CONTACT YOUR PROVIDER OR DOCTOR FOR MEDICAL ADVICE.   Produced By: Social Chameleon

She's simply mad about grain! Always a Food Friday favorite, Amy Halloran is back to talk about grain, flour, baking and bakeries of yesteryear. Ray Graf hosts.

When hardships overwhelm you, Joni reminds you that even dark clouds carry showers of mercy. And just like God sustaining Elijah – he'll provide for you, too. -------- Thank you for listening! Your support of Joni and Friends helps make this show possible.     Joni and Friends envisions a world where every person with a disability finds hope, dignity, and their place in the body of Christ. Become part of the global movement today at www.joniandfriends.org   Find more encouragement on Instagram, TikTok, Facebook, and YouTube.

Alec Naman from Naman's Catering called and said, "Let's cook a little Snapper this week. How about Sauteed Snapper Piccata." Sounds delish!!  It's What's Cooking Snapper Piccata     Ingredients 2 yellow tail snapper filets (about ⅓ lb each, bones and skin removed (see notes for other fish that work with this recipe)) 1/4 tsp kosher salt 1/8 tsp black pepper 2 tbsp flour 2 + 2 tbsp olive oil 2 + 2 tbsp butter 2 small shallots (minced, about 2 tbsp) 2 tbsp capers 1/4 cup white wine (dry) 1 tbsp lemon juice + 1 tsp lemon zest 2 tbsp flat leaf Italian parsley (chopped) Instructions 1.            Salt and pepper both sides of the snapper filet. On a plate, add the flour in an even layer. Flour both sides of the fish and dust off any excess flour. 2.            In a large skillet over medium high heat, add 2 tbsp olive oil and 2 tbsp butter. Once the butter is shimmering, add in the snapper filets. Cook on each side for 2-3 minutes, using a fish spatula to flip the fish. When flipping fish in a skillet to avoid it breaking apart, I utilize the side of the skillet to assist in supporting my flip and then bring the fish back flat. A splatter screen is also very helpful when cooking fish in oil. Once the fish is cooked, remove and add to a side plate. 3.            Lower heat to medium low and add 2 tbsp olive oil, shallots, and capers. The pan will be hot, so sauté for only a minute before deglazing the pan with the white wine. Cook the wine for 2 minutes. Add lemon juice and 2 tbsp of butter. 4.            Once the butter is melted add the snapper filet's back into the pan. Sprinkle the chopped parsley over the top. Baste the snapper for 1 minute by tilting the pan and using a spoon to spoon the lemon butter caper sauce over the snapper. Zest lemon over the top of the filets and serve. 5.            Serve as is or my favorite way to enjoy the snapper piccata is over roasted asparagus and risotto.         

Juggling motherhood and entrepreneurship comes with unique challenges and unique rewards. In this episode with Lily of The Flour Barn, we talk about running a thriving micro bakery while managing a blog, YouTube channel, and teaching schedule. From setting boundaries and avoiding burnout to slowing down and auditing systems for smarter growth, Lily shares the rhythms that keep her business sustainable and her home life prioritized. We cover her weekly workflow, stress-reducing systems, lessons from five years of menu refinement, and when to choose freshly milled whole grains vs. white flour. Whether you're dreaming of starting a business or simply looking for inspiration to work smarter at home, you'll love this conversation! In this episode, we cover: Managing a full plate as an entrepreneurial mother: running a micro bakery with a blog, YouTube, storefront, and teaching classes Finding rhythms that allow space for being present in your real life without turning every moment into content The importance of establishing realistic boundaries that make business sustainable over the long haul Balancing business growth with your true priorities and how opportunity can sometimes become a burden The payoff of slowing down to do the deep work– audit systems, strategize well, and make your work easier instead of getting stuck in old ways Weekly rhythm breakdown for a weekend microbakery: grocery runs, baking classes, dough prep, lamination and proofing days– getting it all done as a mom of littles Small business systems that reduce stress: online pre-orders, projecting sales, and intentionally slow growth Lessons learned from five years of refining the menu and workflow for maximum profit (without burning out) Diving into our philosophies on when to use choose the nutrient density of freshly-milled whole grains vs. when to opt for the effectiveness of white flour Adjusting all-purpose recipes for whole grains without sacrificing texture or flavor View full show notes on the blog + watch this episode on YouTube. Thank you for supporting the sponsors that make this show possible! RESOURCES Listen to Lily's previous appearances on Simple Farmhouse Life HomeBaked by Kate Sarah Kieffer's lamination method Join my FREE masterclass to learn my 4-step framework for making money on YouTube Master the rhythm of sourdough with confidence in my Simple Sourdough course Gain the sewing knowledge and skills every homemaker needs in my Simple Sewing series Turn your content creation dreams into a profitable business with my YouTube Success Academy Keep all my favorite sourdough recipes at your fingertips in my Daily Sourdough cookbook CONNECT Lily of Flour Barn Bakery | Website | Instagram | YouTube | Facebook | Pinterest Lisa Bass of Farmhouse on Boone | Blog | YouTube | Instagram | TikTok | Facebook | Pinterest Do you have a question you'd like me to answer on the podcast?  A guest you'd like me to interview?  Submit your questions and ideas here: bit.ly/SFLquestions.

Außerdem: Zahnpaste deluxe - Bringt das was? (12:39) // Mehr spannende Themen wissenschaftlich eingeordnet findet Ihr hier: www.quarks.de // Habt Ihr Feedback, Anregungen oder Fragen, die wir wissenschaftlich einordnen sollen? Dann meldet Euch über Whatsapp oder Signal unter 0162 344 86 48 oder per Mail: quarksdaily@wdr.de. Von Yvonne Strüwing.

Salty thoughts on being gut healthy milling flour from hard wheat berries at home, After the Villa drama, what we watched The Hunting Wives, Ballard and more, Pamela Anderson & Liam Neeson, Justin Bieber Swag Album and more...Support with Tips via Cashapp or PaypalGet Hulu FREE for 30 Days Try Armra Colostrum 30% Off80% Off First Order Fabletics50% Off F Factor Meals(aff)

Matt and Daniel are joined on a livestream by journalist Jasper Nathaniel to raise money for the Gaza City Flour Fund. They discussed Tommy Vietor's effort to Pod Save Reputation, other objects Cory Booker could hide behind at politically disadvantageous photo ops, and whether Columbia University's outside counsel needs to renew their Adobe Creative Cloud font license.Thank you to everyone who donated live!Donate to the Gaza City Flour Fund: http://bit.ly/gazaflourfundStandup Comedy October 13 with Matt Lieb, Francesca Fiorentini and Daniel Maté: https://www.ticketmaster.com/francesca-fiorentini-and-matt-lieb-brooklyn-new-york-10-13-2025/event/300062E2C3694548See Francesca Fiorentini and Matt Lieb!August 1 in Seattle, WA: https://www.eventbrite.com/e/comedians-francesca-fiorentini-and-matt-lieb-tickets-1354093864199August 28 in Houston, TX: https://bit.ly/mattfranhtxSubscribe to the Patreon https://www.patreon.com/badhasbaraWhat's The Spin playlist: https://spoti.fi/4kjO9tLSubscribe/listen to Bad Hasbara wherever you get your podcasts.Spotify https://spoti.fi/3HgpxDmApple Podcasts https://apple.co/4kizajtSupport this podcast at — https://redcircle.com/bad-hasbara/donationsPrivacy & Opt-Out: https://redcircle.com/privacy

Enjoy a few classic tunes from hank Williams as you bake up your morning biscuits. hank starts off with, Loveless Mansion on the Hill. Let's pause for a commercial, and…

When Peter and Brittany Haugen sought to diversify their western Minnesota crop farm, they realized there was little infrastructure available to support small grains. So they forged their own link in the food chain by launching Sandhill Mill. More Information • Register for LSP’s “Bringing Small Grains Back to Minnesota” Networking Meeting on Aug. 2,…  Read More → Source

A mom in Gaza tells us she can only provide one meal a day for her and her four children -- and she says that makes her one of the lucky ones as more than a dozen people die of starvation in the last 24 hours. We hear from a reporter who uncovered a pattern of nightmare scenarios involving the premature collection of organs, following changes to the organ-donation system in the U.S.The entire staff of a human rights group in El Salvador flees the country, after their high-profile colleague is arrested and put in prison.Ozzy Osborne ... lead singer of Black Sabbath... has died. A lifelong fan tells us about meeting the heavy metal icon at his last concert just weeks ago.Late night host John Oliver offered to re-brand a minor league baseball team. We hear from the former team president of the Erie SeaWolves about how it feels to head up the new Erie Moon Mammoths.A whiff of controversy permeates the Toronto Transit Commission as fare inspectors are rebranded as Provincial Offences Officers -- or POOs, for short.As It Happens, the Tuesday Edition. Radio that hopes they uncover the responsible potty.

7/2/25 - Sophie Cunningham takes a shot at Detroit, Heather's dogs get into a bag of flour, Dear Jon, We have the Yzer-talk

Pastor Brandon Newcomer Sunday June 22nd 2025 - Adult Class

#foodie #foodporn #instafood #foodphotography #homemade #yummy #foodstagram #foodlover #delicious #foodblogger #chef #cook #dinner #healthyfood #tasty #instagood #homecooking #love #kitchen #lunch #foodies #cookingathome #foodgasm #eat #baking #healthy #cheflife #recipes

In our news wrap Thursday, hospital officials and witnesses in central Gaza say an Israeli airstrike killed at least 18 people as they waited for flour, the dangerous summer heat is finally easing across much of the eastern U.S., violent storms in France killed at least two people and injured 17 more and former Congresswoman Carolyn McCarthy has died. PBS News is supported by - https://www.pbs.org/newshour/about/funders

In our news wrap Thursday, hospital officials and witnesses in central Gaza say an Israeli airstrike killed at least 18 people as they waited for flour, the dangerous summer heat is finally easing across much of the eastern U.S., violent storms in France killed at least two people and injured 17 more and former Congresswoman Carolyn McCarthy has died. PBS News is supported by - https://www.pbs.org/newshour/about/funders

Have you ever experienced a time slip? Or caught physical proof of a spirit? Have you ever lived among the dead without knowing it? Or ever had a deceased relative come back to say hello? In today's episode, you'll hear real stories from people who can say yes to all these questions. And if you can also say yes and would like your story read on the show, you can send it in an email to story@storieswithsapphire.com  Ch 1 - The silver gas station, submitted by Adelle Ch 2 - Flour on the stairs, submitted by Aly Ch 3 - The preta family, submitted by Sai Ch 4 - Marisol, submitted by Faith Learn more about your ad choices. Visit podcastchoices.com/adchoices

A twist on the Andes Mint enters the You Tried Dat?? arena this week as Andes Cherry Jubilee Thins face off against Sachima Sesame Flavor Soft Flour Cakes and Golden Fuji Grape Layer Biscuits.  They also discuss clogged toilets before, once again, learning about some of the worst pickup lines. Follow us on Instagram to see pictures of the snacks @youtrieddat.

Hi Bakers, No one wants to make donuts, but being gluten-free, I can't find a great one…So I'm making them. Here is what to expect from this recipe: a classic chocolate cake flavor with a moist, slightly dense crumb. Sweet white chocolate ganache adds richness and a beautiful glaze to these. Swap out the white chocolate for dark if you want the uber chocolate experience. You can make this! It's quick, easy ,and I know you will love them as much as I do. I hope you try them and send me pictures of your creation. Silicone mold and piping bag were bought online and are recommended equipment. Enjoy~CarolynGluten-free Chocolate Donuts with White Chocolate Icing Adapted from King Arthur Flour's recipe for Chocolate Fudge Donuts. Dry Ingredients 1 cup Cup4Cup Multipurpose gluten-free  Flour (original Blend with milk powder)1/4 cup blanched almond flour3/4 cup light brown sugar1/2 cup cocoa powder1 teaspoon sweet rice flour1/2 teaspoon baking powder1/2 teaspoon baking soda 1/2 teaspoon salt1/2 teaspoon espresso powder Wet Ingredients8 tablespoons melted butter, cooled to room temperature2 large eggs1/4 cup milk +1 tablespoon4 tablespoons unsweetened applesauce1 teaspoon vanilla1 teaspoon white vinegarIcing12 ounces white chocolate (I use chips for this)4 ounces of cream Decorationssprinkles, cocoa nibs, mini chocolate chipsPreheat the oven to 350°F. Oil the donut molds and place them on a cookie sheet. Whisk the dry ingredients together in a large bowl and set aside. In a medium-sized bowl, whisk together the wet ingredients. Pour the wet into the dry and mix until just combined. Scrape the bowl to make sure it mixes thoroughly. The dough will be very thick. Pipe or scoop into the donut pan and smooth out the top. Do not overfill or the donuts will be misshapen. Bake for about 12-15 minutes or until the donut springs back when touched. Let it sit for 5 minutes, and then remove it from the mold to cool completely on a rack. Heat the cream and white chocolate in the microwave in 30-second increments. Stir after each time and continue heating until smooth but not boiling. This should only take 1 minute or so. Let ganache cool slightly for a thicker coating or use immediately for a lighter coat. Dip the donut into white chocolate icing and swirl gently to coat. Immediately decorate with sprinkles or other decorations. Let the ganache set for 10 minutes and enjoy. Donuts are best eaten the day they are made, so dig in!  

Today, we welcome back award-winning pastry chef, cookbook author, and restaurateur Joanne Chang to the show! Joanne is the force behind the beloved Flour Bakery & Cafe, which now boasts 10 locations across the Boston/Cambridge area, and the co-owner of Myers + Chang, a celebrated Asian fusion restaurant in Boston's South End.Joanne joins host Jessie Sheehan to talk about her path from a childhood with few sweets to becoming one of America's most respected bakers, her evolving menu at Flour—including the new Milk & Honey Pound Cake and Embrace Chai Morning Bun—and the cookie-focused cookbook she's currently working on, which will be out next year. Get our new Power Issue, out now! Subscribe to our baking newsletter.Sign up here for Jubilee L.A. updates.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Joanne: Instagram, Flour Bakery & Cafe, Myers + ChangMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today, we talk about the hidden cost of constant distraction, as well as cover all of our usual Monday segments. Featured Event: June 29 Meetup and Rabbit Processing Event https://www.livingfreeintennessee.com/2025/06/02/rabbit-processing/ Sponsor 1: DiscountMylarBags.com Long-term food storage supplies that won't break the bank. Sponsor 2: AgoristTaxAdvice.com Helping entrepreneurs, homesteaders, and freedom-minded folks handle taxes the smart way. Tales from the Prepper Pantry Country Store Update Canning Season Is Started Dried Herbs For Sale – Packaging Ideas Broccoli Score and How to Freeze It Weekly Shopping Report From Joe: Food City: The pet food aisle was well-stocked. Then we hit the usual places, next stopping at Dollar Tree. The drink selection continues to change, although the shelves remain full. There's not a lot of Monster left, and I'm seeing a distressing number of “zero sugar” alternatives. These typically contain liver toxins disguised as artificial sweeteners. Fortunately I'm seeing a few choices made with cane sugar. They don't have caffeine, but I'm trying to cut down on that anyway. The tag in the store has lately been missing, but the online price of a 2x4x8 stud at Home Depot is still $3.85. Aldi was last. Other than my preferred chocolate (I had to choose the 85% alternate), we found everything else we wanted. There have been a few more price changes since the last report, with decreases bigger than increases. Staple prices were: Bread (20 oz. white): $1.39 Eggs: $2.96 (-) Whole milk: $2.72 (+) Heavy cream: $5.29 OJ: $4.25 Butter: $3.75 Bacon: $3.99 Potatoes: $3.49 (-) Sugar: $3.29 Flour: $2.35 80% ground beef: $4.69 Untainted regular gasoline at Weigels is still $3.59/gallon. No frugality tip this week. Operation Independence Attempt to launch the glamper rental LOL  Main Topic of the Day: The Hidden Cost of Constant Distractio What happened when I deleted tiktok from my phone - it got me to observing. Every major mistake I have made involved an interruption Slow progress   So I did a test - I became hardcore about interruptions, including leaving my phone away from me completely for hours at a time, setting alarms for benchmark tasks, and setting better boundaries. Better sleep, better health, better focus I pissed off some folks and hurt a feeling or two Why do people resist stillness so hard? Fear of rejection They never learned to be alone Not following their purpose and they know it Using distraction to avoid processing trauma or other things Then it hit me - distractions aren't just digital—boundary violators are distractions too. We all have encountered people who don't care a whit about your boundaries because what they need is more important to them. Who push beyond what is reasonable. And who seek to manipulate you when they realize that you are not going to play along.   What happens next is: Character assault Temper tantrums Manufactured crisis So much more   But what about being available to your true friends and your family? The delio is this - If you need space to accomplish things, then your true friends and family will not only understand when you create that space, but they will help you do it. And if they won't one of two things is true: You are not honoring your commitments to relationships (We've all done this) They arent a true friend or nontoxic family member   Because you are building YOUR life on YOUR terms to fulfill YOUR purpose   And that NEED to be constantly available and responsive? Is it truly a need because your Mom is in the hospital? Or is it a way to feel important? And what price are you paying by letting the distractions happen without end?   Just some food for thought.   REMEMBER The Holler Roast Prebuy is live! Support the shack, get coffee credit, and score digital goodies. HollerRoast.com   Self-Reliance Festival tickets—Only a few left at the $95 price point. Don't miss it before the next price jump.   Make sure you're on the newsletter list for updates, events, and all things Holler.   Make it a great week.   Song:   GUYS! Don't forget about the cookbook, Cook With What You Have by Nicole Sauce and Mama Sauce.    Community Follow me on Nostr: npub1u2vu695j5wfnxsxpwpth2jnzwxx5fat7vc63eth07dez9arnrezsdeafsv Mewe Group: https://mewe.com/join/lftn Telegram Group: https://t.me/LFTNGroup Odysee: https://odysee.com/$/invite/@livingfree:b Resources Membership Sign Up Holler Roast Coffee Harvest Right Affiliate Link  

Today's guest is Carolyn Haeler, the founder of a delicious gluten-free cookie brand, called MIGHTYLICIOUS and someone with an inspiring story to tell.Carolyn lives with celiac disease, and in this episode, she shares her journey: from navigating the challenges of her diagnosis to the surprising lessons she learned along the way. Her desire for a truly good gluten-free cookie led her to create her own and eventually, her own line of cookies and now even gluten-free flour. I learned so much not just about celiac disease, but also about what it takes to go from baking in your kitchen to running a commercial bakery. Spoiler: it's more complicated than you think.And yes, the cookies are fantastic.Enjoy the episode!

Joe's Premium Subscription: www.standardgrain.comGrain Markets and Other Stuff Links-Apple PodcastsSpotifyTikTokYouTubeFutures and options trading involves risk of loss and is not suitable for everyone.0:00 Corn Winning Streak5:22 US Weather / Drought10:01 SRE Rumors11:26 Tax Bill and Bonds14:59 Export Sales19:30 India Wheat

This time, Luenell and Kathy Griffin stop by, and things go from chaos to absolute pandemonium… there's cancel culture, celebrity cameos, the obliteration of my name, and of course, critiques on my cooking. And then they went to The Ivy. Follow Luenell: https://www.instagram.com/luenell Follow Kathy Griffin: https://www.instagram.com/kathygriffin Don't miss out on all the action this week at DraftKings! Download the DraftKings app today! Sign-up using https://dkng.co/burning or through my promo code BURNING. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Million Dollar Filet O' Fish Sandwich + Truffle Shoestring Fries Fish Sandwich: Tartar sauce: * 12 tbs mayo * 3 tbs onions * 3 tbs capers * 3 tbs Gherkins * 1.5 tbs dill * 1.5 tbs lemon juice Fish Sandwiches: * Cod filets * Caviar * Brioche Buns * American Cheese * Heirloom tomato * Butter Lettuce * Salt to taste * Oil for frying * 1.5 bottle of beer * Flour * 4 tsp smoked paprika * 2 tsp kosher salt * 1 tsp garlic powder * 1 tsp onion powder 1. Heat oven to 425. Pat filets dry, then season both sides. Combine paprika, salt, garlic and onion powder to create your rub. 2. Mix flour with the rub then dry dredge cod filets into flour. Add additional flour, salt, more rub, and beer until the batter creates a slightly thick consistency. Dip each filet into the batter. 3. Heat up oil for frying, and fry each filet for 3-4 minutes until crispy. Bake in oven for an additional 10 minutes. 4. Combine all ingredients for tartar sauce. Top sandwich with tomato, tartar sauce, onion, lettuce, cheese, and top with additional caviar. Shoestring Fries: * Frozen shoestring fries * Chopped parsley * Truffle Oil * Garlic * Shaved Parmesan 1. Heat oven to 425 2. Chop up garlic and add to big bowl with truffle oil. Toss fries in mixture then bake for 30 minutes. Pan fry in additional truffle oil in a pan to finish crisping. 3. Sprinkle parmesan cheese and parsley on top GAMBLING PROBLEM? CALL 1-800-GAMBLER, (800) 327-5050 or visit gamblinghelplinema.org (MA). Call 877-8-HOPENY/text HOPENY (467369) (NY). Please Gamble Responsibly. 888-789-7777/visit ccpg.org (CT) or visit www.mdgamblinghelp.org (MD). 21+ and present in most states. (18+ DC/KY/NH/WY). Void in ONT/OR/NH. Eligibility restrictions apply. On behalf of Boot Hill Casino & Resort (KS). 1 per new customer. $5+ first-time bet req. Max. $200 issued as non-withdrawable Bonus Bets that expire in 7 days (168 hours). Stake removed from payout. Terms: sportsbook.draftkings.com/promos. Ends 5/18/25 at 11:59 PM ET. Sponsored by DK. Learn more about your ad choices. Visit megaphone.fm/adchoices

Adam “Pacman” Jones and his wife, Tish Holmes-Jones, come by the New Orleans kitchen for an impromptu double date with me and LeeAnn. While we're waiting for Warren Sapp to show – I make a gumbo and LeeAnn makes some cheddar corn biscuits. We also get to the bottom of why Pacman was suspended, black vs white strip clubs, and get more than a little contact high. Watch The Pacman Jones Show - Politely Raw here: https://tinyurl.com/PacmanJonesShow Follow Pacman Jones: https://www.instagram.com/realpacman24 Follow Tish Jones: https://www.instagram.com/realmrspacman24 This episode is brought to you by Shopify. Sign up for a $1 per month trial period at https://shopify.com/burning SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com For upcoming TOUR DATES: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer GUMBO AND CHEDDAR CORN BISCUITS Gumbo Ingredients: * 1 stick unsalted butter * 1 cup flour * 3 Tbsp EVOO – Divided * 1 LBS Gulf Shrimp, peeled, deveined and tails removed * 1 LBS jumbo lump crab, picked clean * 7 oz. Andouille sausage * 1 cup frozen okra, thawed * 8 oz can of petite diced tomatoes * 5 cups fish broth * ¼ dry white wine * 2 – 12 oz bottles of amber ale * ¾ cup celery, sliced on the bias 1/8” thick * 1 cup green bell pepper, diced * 1 cup sweet onion, diced * 3 Tbsp garlic * 2 large bay leaves * 4 sprigs fresh thyme * 2 TBSP Worcestershire sauce * 2 Tbsp Cajun seasoning * 1 ½ tsp kosher salt * ½ tsp pepper * Green parts of scallion * Parsley * 1 LBS Mussels Steps: 1. Preheat oven to 415 degrees. Evenly distribute flour on parchment paper and bake for 25 minutes. Flour will become a coca color and have a nutty smell. Set aside. 2. Add 2 TBSP of EVOO and stick of butter to pan on med-low heat. Add the flour slowly while quickly whisking to make a roux. Whisk in fish broth 1 slowly mixing very well until there are no flour lumps. 3. Add the ale, tomatoes (juices and all), Worcestershire, Cajun seasoning, salt, pepper, bay leaves, and thyme sprigs. Once this is brought to a boil, reduce heat and simmer for 45 minutes. 4. Heat 1 TBSP EVOO, once oil simmers add the sausage and brown on both sides. Add peppers, onions, celery, garlic, and okra. Sauté until vegetables become soft. Add shrimp and white wine then cover and sauté. 5. Steam or boil mussels. Then shuck and put the meat to the side 6. Remove bay leaves and thyme stems from gumbo base. Add shrimp and veggie mixture including any juices to gumbo base. Add crabmeat and mussel meat to the mixture and simmer for an additional 5 minutes. Cheddar Corn Biscuits: * 4 ¼ cups flour * 2 TBS baking powder * 1 tsp ground mustard * ¾ tsp salt * ¾ cup cold butter, cubed * 1 can cream-style corn * 1 ½ cups shredded cheddar cheese * 2 large eggs, lightly beaten * 2 TBS 2% milk Steps: 1. Preheat oven to 425 degrees. Whisk flour, baking powder, mustard, and salt. Cut in butter and mix until coarse crumbs form. Add corn, cheese and eggs. 2. Turn onto a lightly floured surface, kneading for 8-10 minutes. Roll out dough and cut into biscuits. Bake 18-22 minutes. Learn more about your ad choices. Visit megaphone.fm/adchoices