Podcasts about Flour

Jordan and Max review the recently released 50 Best Restaurants in North America, Komal's glowing New York Times review, this week in buffoonish food influencer behavior, tier two cities, Fat & Flour closing a location, dream pod guests, and Jordo being a dud in public. Plus, Max ate a shocking amount of dessert, GLP-1 symptoms, a fancy Summer BBQ, the Bruce pop-up opportunity, and a non-Jumbo Time wine situation abroad.

I studion: Fredrik Söderholm, Vanja Engström, Simon Gärdenfors, Sanna Dollan, Phlip Oros, August Bohlin

I studion: Fredrik Söderholm, Vanja Engström, Simon Gärdenfors, Sanna Dollan, Phlip Oros, August Bohlin

Continuing our sermon series titled 'Days of Elijah', Pastor Myron shares from 1 Kings 17:1-24, a sermon titled 'Flour Power & the Bottomless Jar'. If you need support or encouragement, or would like to learn more about how to begin a relationship with Jesus, please reach out to the church or email help@hhachurch.com.

Alan Delgado is the chef-owner of Los Burritos Juarez, a norteño-style burrito restaurant in Brooklyn's Fort Greene neighborhood. After an impressive career of working in restaurants in Austin, Texas and New York City, he began making flour tortillas in his apartment and operating a small burrito pop-up out the window. Los Burritos Juarez was born. Nine months ago, a brick-and-mortar followed along with widespread popularity and acclaim. Today on the show, Alan looks back on how he perfected the tortillas, the challenges of becoming an owner-operator, and some new projects ahead.  And it's the return of Three Things, where Aliza and Matt discuss what's interesting in the food world, including a return to Lei in New York's Chinatown and a reminder that Ariari is one of NYC's best Korean restaurants. Also: Stops at Masa Madre Artisanal Bakery for exceptional sourdough conchas and Noodle Village for wonton soup. Lastly, tastes of the new Slice dirty sodas and Amo coffee. Wild stuff.  Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠    00:00:29 – Aliza Intro: Alan Delgado & Los Burritos Juarez00:01:07 – Three Things Returns (Matt & Aliza)00:01:23 – Aliza's #1: Lei Wine Bar & Peak Summer Seating00:03:37 – Matt's #1: Ari Ari & Modern Korean in NYC00:06:12 – Aliza's #2: Massa Madre & the Perfect Concha00:08:00 – Matt's #2: Slice Dirty Soda & the Dirty Soda Trend00:10:02 – Aliza's #3: Noodle Village & Chinatown Comforts00:11:16 – Matt's #3: Amo Coffee & WWE Meets Co‑Fermented Coffee00:13:09 – Bonus: Double‑Decker Bus Tourism as a Local00:15:09 – Main Interview Begins: Early Food Memories & Coffee00:18:38 – Cooking in Austin, Comedor & Returning to Mexican Food00:19:58 – Moving to New York in 2020 & Pandemic Timing00:22:30 – Homesick in NYC: Window Burrito Pop‑Up Origins00:23:53 – Perfecting the El Paso–Juarez Flour Tortilla00:25:32 – Juarez‑Style Burritos: Fillings, Bean & Cheese Philosophy00:27:47 – Salsas, Heat Levels & Keeping It Classic00:28:50 – Small Menu, Tight Team & Stepping Back as Owner00:30:19 – NYT One Star, Staff Pride & Managing the Line00:33:28 – Maximizing a Tiny Space: Catering, Delivery & Taco Boxes00:36:32 – Rethinking Ownership: Sharing the Pie & Profit‑Share00:37:40 – Wholesale Partnerships: Coffee Shops, Bars & Prima00:41:57 – New Dumbo Mexican Restaurant with Ivy Mix & Team00:44:37 – Chinatown Bar‑Taqueria: Pork, Barbacoa & Classic Drinks00:46:07 – Fort Greene Recs: Romans, Sailor & Local Steam Table00:48:29 – Rapid Fire: Burritos, Taquerias, Ice Cream & Matilda Cake00:52:34 – Credits & Taste Sign‑Off Learn more about your ad choices. Visit megaphone.fm/adchoices

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!

In this special episode, actor and comedian Dave Coulier steps in as guest host to interview the host herself, Denise Ilitch. Dave takes Denise back to her early years as the oldest of seven Ilitch siblings and into the very first Little Caesars location. Denise shares vivid childhood memories of sitting on towering flour bags in the back room while her parents worked side by side—her mom on the register, her dad making pizzas—and the family conversations and sacrifices that shaped an iconic Detroit brand. Stay tuned for an engaging, heartfelt, and surprisingly funny episode of The Denise Ilitch Show, presented by Secure Financial Group.

Wake up in the morning with some classic country music played by Hank Williams and his studio musicians. Playlist: Hank Williams sings, Just When I Needed You. John and Jack,…

If you’ve ever thought school would’ve been a whole lot better with pasta, pizza dough and a cheeky drink involved well, somebody in Melbourne has finally cracked the code. Flour Child is launching something called “Get Schooled”. https://www.flourchild.com.au/cooking-classes/See omnystudio.com/listener for privacy information.

God desires for His people to learn to 'let go and let God".

They Poisoned the Flour to Save the BakeryBecome a supporter of this podcast: https://www.spreaker.com/podcast/darkest-mysteries-online-the-strange-and-unusual-podcast-2026--5684156/support.Darkest Mysteries Online

I'm back! We're continuing this season, and I'm going to be diving deeper into cultivating a Christ-centered home. One huge aspect of this includes how to properly nourish our bodies as well as our families.  In today's episode, I'm sharing with you all the truth you need to know about refined white flour. I'm also going to share a variety of flour alternatives that you can use that will help you steward your family's health well! No need to take notes, get all the information here on my blog at toddlermomdiaries.com   Watch the video version of the podcast and subscribe to my channel to support this ministry.   Products Mentioned: Wheat Belly by William Davis 7 Steps to Get Off Sugar and Carbohydrates by Susan Neal Wonder Mill Grain Mill Einkorn Flour Almond Flour Hard White Wheat S3.E8

Get your morning eggs and biscuits cooking, and enjoy a few early morning tunes from Hank Williams. Playlist: Hank Williams sings, why Don't You Love Me Like You Used To…

Is freshly milled flour a loophole for women with Hashimoto's who don't want to give up gluten? It's a common question in the Hashimoto's community. The research on Hashimoto's and fresh milled flour is mixed, the community stories are all over the map, and the answer is genuinely different from person to person. In this episode, Esther shares what she found when she dug into the science, what she learned from her own 12-year journey with gluten, and what real women in the freshly milled flour community are actually experiencing. In this episode, you'll learn: What fresh milled flour actually is and why it's so different from the processed flour sitting on your grocery store shelf What the research says about gluten, molecular mimicry, and Hashimoto's — and why gut health has to come first How to figure out whether fresh milled flour is something your body can handle, and the one tool that will help you know for sure Hit play to get the full picture including Esther's personal story and the real-life results women are sharing from the freshly milled flour community.   Related Episodes: 143: I tried freshly milled flour with Hashimoto's after 11 years gluten free  178: The Gut-Thyroid Connection in Hashimoto's 184: How to Improve Gut Health with Hashimoto's Without Overwhelm    JOIN THE HEALTH WITH HASHIMOTO'S COMMUNITY Unlock your wellness journey with the free Health with Hashimoto's community! Join a supportive community that's here for you every step of the way. The Health with Hashimoto's community is on Skool: https://www.skool.com/health-with-hashimotos/about   Find all links on my resource page: https://healthwithhashimotos.com/resources/   ABOUT THE PODCAST & ESTHER: The Health with Hashimoto's podcast will help you explore the root causes of your autoimmune condition and discover holistic solutions to address your Hashimoto's thyroiditis. It is hosted by Esther Yunkin, a registered nurse, holistic health educator, and Hashimoto's warrior.   This podcast is for informational and educational purposes. Please discuss any questions or concerns with your healthcare professional. These statements have not been evaluated by the Food and Drug Administration. Products mentioned are not intended to diagnose, treat, cure or prevent any disease.

An exploration of Caribbean cuisine and culinary history, featuring more than 380 authentic home cooking recipes from across the region Caribbean cuisine reveals a culture of boundless imagination and creativity. It is the result of resourcefulness and ingenuity, where the need to survive and thrive shaped dishes that stand as powerful representations of its various cultures. In The Caribbean Cookbook, chef Rawlston Williams celebrates the diverse foods, flavors, and culinary traditions of this vibrant region. Featuring more than 380 recipes from 28 countries and island nations, the book includes classic marinades, sauces, and preserves; broths and soups; rices, grains, and vegetables; and chapters dedicated to Sea & River, On Land, Flour, Sugar, Juice, and Rum. The iconic ingredients synonymous with the Caribbean - citrus, nutmeg, coconut, tamarind, pimento, pineapple, rum - are showcased throughout, with spices as the stars, elevating other ingredients to create layered and satisfying dishes. This intensively researched recipe collection includes both beloved classics and lesser-known specialties. Home cooks around the world will discover Jamaica's Jerk Chicken and Dominica's Callaloo Soup; Puerto Rico's plantain-based Mofongo; Green Fig Salad from Saint Lucia; Haiti's Seafood Creole; a sweet Cashew Cake from Aruba; and other authentic dishes. There's plenty for armchair travelers to enjoy, too: Rawlston's descriptions of the islands' histories, culture, and traditions bring each recipe to life, while stunning color photography of the food and landscapes offers a whirlwind journey across one of the world's most beautiful destinations. Beautifully designed in bold tropical shades, The Caribbean Cookbook is a powerful, joyful ode to the many flavors of this incredible region.  Dr. N'Kosi Oates is a curator. He earned his Ph.D. in the Department of Africana Studies from Brown University. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Chef Feker helps you understand how and when to use different varieties of rice and flour

Our guest this week is Lorne Novick, CEO of JumpStart, an entrepreneur support organization that equips tech startups and small businesses with the support they need to thrive. Lorne shares how his deep connection to JumpStart's clients shape his leadership approach. He discusses the importance of building a thriving entrepreneurial ecosystem in Northeast Ohio, the role of grit in both startups and the region itself, and how collaboration across corporations, investors, and support organizations drives long-term economic growth.Lorne's small business restaurant recommendation is Flour. Follow Lorne on LinkedIn to stay connected and learn more about JumpStart.

Why does Flour come in the worst packaging ever?See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

An exploration of Caribbean cuisine and culinary history, featuring more than 380 authentic home cooking recipes from across the region Caribbean cuisine reveals a culture of boundless imagination and creativity. It is the result of resourcefulness and ingenuity, where the need to survive and thrive shaped dishes that stand as powerful representations of its various cultures. In The Caribbean Cookbook, chef Rawlston Williams celebrates the diverse foods, flavors, and culinary traditions of this vibrant region. Featuring more than 380 recipes from 28 countries and island nations, the book includes classic marinades, sauces, and preserves; broths and soups; rices, grains, and vegetables; and chapters dedicated to Sea & River, On Land, Flour, Sugar, Juice, and Rum. The iconic ingredients synonymous with the Caribbean - citrus, nutmeg, coconut, tamarind, pimento, pineapple, rum - are showcased throughout, with spices as the stars, elevating other ingredients to create layered and satisfying dishes. This intensively researched recipe collection includes both beloved classics and lesser-known specialties. Home cooks around the world will discover Jamaica's Jerk Chicken and Dominica's Callaloo Soup; Puerto Rico's plantain-based Mofongo; Green Fig Salad from Saint Lucia; Haiti's Seafood Creole; a sweet Cashew Cake from Aruba; and other authentic dishes. There's plenty for armchair travelers to enjoy, too: Rawlston's descriptions of the islands' histories, culture, and traditions bring each recipe to life, while stunning color photography of the food and landscapes offers a whirlwind journey across one of the world's most beautiful destinations. Beautifully designed in bold tropical shades, The Caribbean Cookbook is a powerful, joyful ode to the many flavors of this incredible region.  Dr. N'Kosi Oates is a curator. He earned his Ph.D. in the Department of Africana Studies from Brown University. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/african-american-studies

An exploration of Caribbean cuisine and culinary history, featuring more than 380 authentic home cooking recipes from across the region Caribbean cuisine reveals a culture of boundless imagination and creativity. It is the result of resourcefulness and ingenuity, where the need to survive and thrive shaped dishes that stand as powerful representations of its various cultures. In The Caribbean Cookbook, chef Rawlston Williams celebrates the diverse foods, flavors, and culinary traditions of this vibrant region. Featuring more than 380 recipes from 28 countries and island nations, the book includes classic marinades, sauces, and preserves; broths and soups; rices, grains, and vegetables; and chapters dedicated to Sea & River, On Land, Flour, Sugar, Juice, and Rum. The iconic ingredients synonymous with the Caribbean - citrus, nutmeg, coconut, tamarind, pimento, pineapple, rum - are showcased throughout, with spices as the stars, elevating other ingredients to create layered and satisfying dishes. This intensively researched recipe collection includes both beloved classics and lesser-known specialties. Home cooks around the world will discover Jamaica's Jerk Chicken and Dominica's Callaloo Soup; Puerto Rico's plantain-based Mofongo; Green Fig Salad from Saint Lucia; Haiti's Seafood Creole; a sweet Cashew Cake from Aruba; and other authentic dishes. There's plenty for armchair travelers to enjoy, too: Rawlston's descriptions of the islands' histories, culture, and traditions bring each recipe to life, while stunning color photography of the food and landscapes offers a whirlwind journey across one of the world's most beautiful destinations. Beautifully designed in bold tropical shades, The Caribbean Cookbook is a powerful, joyful ode to the many flavors of this incredible region.  Dr. N'Kosi Oates is a curator. He earned his Ph.D. in the Department of Africana Studies from Brown University. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/caribbean-studies

An exploration of Caribbean cuisine and culinary history, featuring more than 380 authentic home cooking recipes from across the region Caribbean cuisine reveals a culture of boundless imagination and creativity. It is the result of resourcefulness and ingenuity, where the need to survive and thrive shaped dishes that stand as powerful representations of its various cultures. In The Caribbean Cookbook, chef Rawlston Williams celebrates the diverse foods, flavors, and culinary traditions of this vibrant region. Featuring more than 380 recipes from 28 countries and island nations, the book includes classic marinades, sauces, and preserves; broths and soups; rices, grains, and vegetables; and chapters dedicated to Sea & River, On Land, Flour, Sugar, Juice, and Rum. The iconic ingredients synonymous with the Caribbean - citrus, nutmeg, coconut, tamarind, pimento, pineapple, rum - are showcased throughout, with spices as the stars, elevating other ingredients to create layered and satisfying dishes. This intensively researched recipe collection includes both beloved classics and lesser-known specialties. Home cooks around the world will discover Jamaica's Jerk Chicken and Dominica's Callaloo Soup; Puerto Rico's plantain-based Mofongo; Green Fig Salad from Saint Lucia; Haiti's Seafood Creole; a sweet Cashew Cake from Aruba; and other authentic dishes. There's plenty for armchair travelers to enjoy, too: Rawlston's descriptions of the islands' histories, culture, and traditions bring each recipe to life, while stunning color photography of the food and landscapes offers a whirlwind journey across one of the world's most beautiful destinations. Beautifully designed in bold tropical shades, The Caribbean Cookbook is a powerful, joyful ode to the many flavors of this incredible region.  Dr. N'Kosi Oates is a curator. He earned his Ph.D. in the Department of Africana Studies from Brown University. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Toss some eggs in the skillet, pop biscuits in the oven, and let Hank Williams help cook up some country favorites to get your day started. Playlist: Hank Williams sings,…

Our favorite grain and flour expert is back! Amy Halloran will take your questions on grain, flour, baking and bakeries of yesteryear. Ray Graf hosts.

Thank you for joining us for our 2nd Cabral HouseCall of the weekend!   I'm looking forward to sharing with you some of our community's questions that have come in over the past few weeks…   Anonymous: Hi Dr. Cabral - I don't believe you've talked about this before, but what are your thoughts about toxins in the regular/store brands of toilet paper? Should we be concerned about that and if so, are there any brands that you personally recommend or buy for your family? Thank you!      Emily: Hello Dr Cabral, I love your podcast and listen to you weekly! I wanted to ask your thoughts on milling your own flour, to make your own bread. You do not have to convince me to not touch the commercial bread in the US, and right now I am just gluten free and do not eat wheat now. But some health sources I follow recommend milling your own wheat to be a healthier swap. What do you think? If so, do you have a wheat company and mill company to recommend? I think my hesitation is to spend all the money and find that it still bothers my gut      Angela: Hi Dr. Cabral I just completed level 2 & will be starting level 3 soon! I am 48 years old and in the beginning of perimenopause. I have healed from Addisons disease, and I was borerline having scurvy in 2018, (which I believe I did have because I cracked 3 teeth in 2017 and needed root canals). All my numbers look good now. I had 3 incidents last year where my BP was 80/48, while dealing with stress . Is there a way a can support my adrenal glands and hormones in the perimenopause phase to keep my cortisol levels optimal so nothing triggers Addisons again? I also have MTHFR and take all the foundational supplements, plus 50mg of a progesterone troche. I am not taking anything to support my adrenals right now. Also what form of vitamin C would be best for me to incorporate? Thank you      Veronia: Hi! Not every time but most times when I drink alcohol, it feels like something is coming up in my chest, causing a "growl" noise. I have moments where my mouth will water profusely. I have to run to the bathroom almost like I have to throw up but it's just saliva I'm spitting out. I gag but never throw up. This can happen just after one drink. The next day my chest and esophagus are so sore even water is uncomfortable going down. I have maybe 4 drinks a month. I still want to be able to have a drink. Is there something I can take or do prior to having a drink to help these symptoms? To add I did the Candida, Metabolic and Vitamin test. I have an overgrowth of Arabinose, value of 45. I'm in my 2nd month of the CBO protocol. I had 1 drink as my cheat meal and had symptoms:( Thank you!      Sheena: Hi Dr. C! Hope you and your team are well. Just a few clarifying questions regarding test taking. Prior to taking the Food Sensitivity test, should I eat dairy, gluten, nuts etc? I work part-time, should I take the Stress Mood test on a day that I'm working for accurate cortisol results? And lastly, will you ever offer the stool test in Canada? I tried to purchase it but wasn't able to. Looking forward to your response! Thx!    Thank you for tuning into this weekend's Cabral HouseCalls and be sure to check back tomorrow for our Mindset & Motivation Monday show to get your week started off right! - - - Show Notes and Resources: StephenCabral.com/3705 - - - Get a FREE Copy of Dr. Cabral's Book: The Rain Barrel Effect - - - Join the Community & Get Your Questions Answered: CabralSupportGroup.com - - - Dr. Cabral's Most Popular At-Home Lab Tests: > Complete Minerals & Metals Test (Test for mineral imbalances & heavy metal toxicity) - - - > Complete Candida, Metabolic & Vitamins Test (Test for 75 biomarkers including yeast & bacterial gut overgrowth, as well as vitamin levels) - - - > Complete Stress, Mood & Metabolism Test (Discover your complete thyroid, adrenal, hormone, vitamin D & insulin levels) - - - > Complete Food Sensitivity Test (Find out your hidden food sensitivities) - - - > Complete Omega-3 & Inflammation Test (Discover your levels of inflammation related to your omega-6 to omega-3 levels) - - - Get Your Question Answered On An Upcoming HouseCall: StephenCabral.com/askcabral - - - Would You Take 30 Seconds To Rate & Review The Cabral Concept? The best way to help me spread our mission of true natural health is to pass on the good word, and I read and appreciate every review!  

2 mishnayot: 1 - All of the grain-offerings require 500 "rubbings" (between hands) and 300 "poundings" (in kneading, for example). With clear heritage of the knowledge, though it has essentially been lost now. 2- The measure of barley of the omer: one-tenth of a se'ah of barley - and the amounts of flour required for not only the omer, but also other grain-offerings. Including sifting the flour for each of them. Which leads into multiple rounds of sifting that is to be used in these holiday offerings.

Daf Yomi Menachos 74Episode 2273Babble on Talmud with Sruli RappsJoin the chat: https://chat.whatsapp.com/LMbsU3a5f4Y3b61DxFRsqfMERCH: https://www.etsy.com/shop/BabbleOnTalmudSefaria: https://www.sefaria.org.il/Menachot.74a?lang=heEmail: sruli@babbleontalmud.comInstagram: https://www.instagram.com/babble_on_talmudFacebook: https://www.facebook.com/p/Babble-on-Talmud-100080258961218/Thumbnail imagehttps://upload.wikimedia.org/wikipedia/commons/c/cb/New_olive_oil%2C_just_pressed.jpg#dafyomi #talmud00:00 Intro 02:59 The minchas chotei of a kohen41:16 Entirely burnt korbanos and entirely eaten korbanos48:34 How oil is applied to menachos01:01:19 Conclusion

The Flour Run LieBecome a supporter of this podcast: https://www.spreaker.com/podcast/true-cheating-wives-and-girlfriends-stories-2026-true-cheating-stories-podcast--5689182/support.

When Violet's husband's health crisis forced them to look for solutions, sugar and white flour weren't even on the list.In this episode, Violet shares how her husband's Crohn's disease led them to completely rethink the way they eat. They were trying to keep him off of meds because he didn't like the side effects that came with them. But when their version of healthy eating wasn't working, Violet and her husband decided to dive into functional medicine. And that really changed their whole perspective on nutrition. They immediately cut all sugar and all gluten.And to their amazement, their health got so much better!Violet also talks about baking without white flour, navigating family meals and eating out, and how they're raising young kids on mostly whole foods without making it feel restrictive.This is an inspiring story of how cutting white sugar and flour changed Violet's and her husband's lives, and how it will also have a positive ripple effect on their children.Find Violet here.To get personalized guidance to stop emotional eating and break free from cravings, plus support and accountability... 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 the adv...

It's time for that Lovesick Blues boy to croon to you as you enjoy a big hotplate of your morning biscuits. Playlist: Hank Williams sings, the First Fall of Snow.…

Our host Audrey is joined by Katherine Alford, Co‑facilitator of Third Act NYC — a member organization of folks aged 60+ dedicated to protecting our planet and our democracy. Third Act NYC has collaborated on major climate actions including the September 2023 Climate March, Summer of Heat, the Albany Teach‑in for the Superfund Act, and Sun Day.In this episode, Katherine explains why distributed solar is one of the most affordable and empowering climate solutions for New Yorkers, and walks us through the process of getting legislation passed in Albany. Along the way, she reflects on intergenerational organizing, the role of storytelling in policy work, and the personal experiences that fuel her commitment to climate justice.Katherine's “second act” included a celebrated career in food — as a 4‑star chef, Greenmarket Manager, and Director of Peter Kump's Cooking School (now the Institute of Culinary Education). She spent 20 years working at the Food Network and is the coauthor of the activist cookbook, "Rage Baking: The Transformative Power of Flour, Fury, and Women's Voices".Third Act NYC Resources:Third Act NYC Website: https://thirdact.org/nyc/Webpage about Climate Policies: Third Act Advocates for New York State Climate PoliciesVideo Explainers about Solar Energy & the NY Power Grid: https://thirdact.org/upstate-ny/2026/02/17/solar-energy-the-ny-power-grid-with-prof-richard-perez/ASAP Act:Senate Bill S6570A: https://www.nysenate.gov/legislation/bills/2025/S6570/amendment/AAssembly Bill A8758A: https://www.nysenate.gov/legislation/bills/2025/A8758/amendment/AStudy on $1B savings by Synapse Energy Economics for the Coalition for Community Solar Access (CCSA): https://drive.google.com/file/d/1_7B7gHlzZ7QlEewtJ-X_QfRQtDyNvf-J/viewFrom Third Act NYC: NY's ASAP Act – Accelerate Solar for Affordable PowerASAP One-Pager: https://drive.google.com/file/d/1em5EqCk6IW4wyTs0SQjUKuQCUevryMU7/viewSUNNY Act:Senate Bill S8512A: https://www.nysenate.gov/legislation/bills/2025/S8512/amendment/AAssembly Bill A9111A: https://www.nysenate.gov/legislation/bills/2025/A9111/amendment/AFrom Third Act NYC: Plug-in Solar – The SUNNY ActSUNNY Two-Pager: https://www.canva.com/design/DAHDjum5o30/r4FrP_GioEHEisFchfO0vw/editSolar Permitting:Senate Bill S5781A: https://www.nysenate.gov/legislation/bills/2025/S5781/amendment/AAssembly Bill A6270A: https://www.nysenate.gov/legislation/bills/2025/A6270/amendment/ANYS 2019 Climate Law: Climate Leadership & Community Protection Act (CLCPA): https://climate.ny.gov/Senate Bill S6599: https://www.nysenate.gov/legislation/bills/2019/S6599

It's time for some hot country breakfast, and just as hot country singing by Hank Williams and his morning crew. Playlist: Hank Williams sings his brand-new tune, Cold, Cold Heart.…

Losing, gaining, and maintaining weight is all about calories, and the three meals a day tradition of eating, especially when visiting restaurants, makes counting calories downright frightening. Jordan was recently frightened after a day packed with too many meals, leading the boys into an exploration of health and restaurants, including bites at Max & Helen's, Ètra, Perse, Flour, and Bacio di Latte.

The morning after last week's show, Apple confirmed our thoughts, and the rumors, announcing the all-new MacBook Neo. Starting at $599, this laptop packs a punch. We discuss who it's for (spoiler, a lot of people) and what it means for Windows Laptops. Plus, we have plenty of other tech news to get caught up on and all our usual segments, to help you get out there and tech better! Watch on YouTube! - Notnerd.com and Notpicks.com INTRO (00:00) Asteroid 2024 YR4 will not impact the Moon (03:45) MAIN TOPIC: MacBook Neo (06:05) Say hello to MacBook Neo I can't believe it: Apple's $599 MacBook Neo just lit a monstrous fire under the Windows laptop market — Microsoft better be panicking Apple's strange TikTok videos capturing Gen Z's attention DAVE'S PRO-TIP OF THE WEEK: Set a timer to finish at… (19:20) JUST THE HEADLINES: (24:45) United Airlines can now boot passengers who refuse to use headphones with their devices Seagate just unleashed 44TB hard drives Walgreens testing body-worn cameras for employees Robotic surgery performed remotely on patient 1,500 miles away Hacked Tehran traffic cameras fed Israeli intelligence before strike on Khamenei Florida woman given major jail sentence for illegally selling Microsoft product keys IBM scientists unveil first-ever 'half-mobius' molecule WITHIN REACH! Tied 1-1, this is round 3 (28:10) TAKES: Meta's AI display glasses reportedly share intimate videos with human moderators - A new app alerts you if someone nearby is wearing smart glasses (35:10) Grammarly is using generative AI to provide 'expert' reviews from famous authors and academics (40:20) Anthropic finds 22 Firefox vulnerabilities using Claude Opus 4.6 AI model (42:40) BONUS ODD TAKE: Walkmanland (44:35) PICKS OF THE WEEK:  Dave: Small Cream Cheese Spreader Knives Set,Wooden 5in,Stainless Steel Butter Knife Spreader for Cocktail, Condimets, Dips, Appetizers, Jam, Pastry, Sandwich, Toast, Bagel, Charcuterie Board Serving Party Supplies (49:55) Nate: Veken Coffee Canister, Airtight Stainless Steel Kitchen Food Storage Container with Date Tracker and Scoop for Beans, Grounds, Tea, Flour, Cereal, Sugar, 16OZ, Gray (54:05) RAMAZON PURCHASE OF THE WEEK (56:35)

God Doesn't Want Your Flour // Hearts & Treasures (Part 5) // Ro Remedios by Cuhow

God Doesn't Want Your Flour // Hearts & Treasures (Part 5) // Ro Remedios by Cuhow

I've recently gained a lot of new followers, so for this week's episode of the Fancy Scientist Podcast, I wanted to share with you my vast experience that I've had working as a wildlife biologist for nearly twenty years, so that you can fully understand what this field is like.My career has taken me all over the world, and I've been on all different kinds of adventures: from hiking the deserts of Utah to the top of Mount Kenya, and from flour beetles to forest elephants. I have worked across four different continents and in almost every type of organization that you can think of: the government, zoos, museums, universities, and alongside nonprofits.In this episode, I break down each one of the positions that I have had in the past, telling you what they're like and what I did, but more importantly, how I felt about the position emotionally, mentally, and what it did for my career.This is a comprehensive, yet fun overview of my journey. It's you and me hanging out, sharing the raw reality of these different places, so you can see the truth behind the resume. I do not shy away from discussing real challenges, like navigating toxic work environments and the “sink or swim” nature of graduate research. Chances are, you'll find it refreshing how I don't hold back, but also share how I pulled through.I started my wildlife career officially in 2003 when I graduated with my Bachelor's degree. My first position was an internship with the Bureau of Land Management in St. George, Utah, where I searched for water catchments to help wildlife combat drought and started some preliminary bat research in the Grand Canyon. This got me started in my wildlife career, but this was a challenging internship, and I almost quit!I'm so glad I didn't because that experience led me to a dream internship at Disney's Animal Kingdom, where I worked in a glass-walled lab doing endocrine research on the captive animals there, including African savanna elephants and the critically endangered cotton-top tamarin monkey. This was a total 180 from my experience in the desert! I loved Disney World and spent my days catching tamarin poop and helping to monitor elephant pregnancies. It was a supportive environment that showed me how much I loved combining science with outreach.From there, my journey took me to Kenya as an intern for the School for Field Studies, which was also enriching but challenging. Again, I almost quit! But here I showed that I could work at a field station internationally long-term, which was a major flex for my upcoming Ph.D. research. It also gave me the invaluable experience of publishing.My Kenya internship led me into a six-and-a-half-year Ph.D. program studying African forest elephants in Gabon. I loved my Ph.D., but each step was a mix of incredible highs like observing wild elephants for months on end in Central Africa and the lows of being lonely in a field station or figuring out how to do something that has never been done before! Here, I fully understood what scientific research was really all about.This episode is a must-listen to one if you are interested in going into wildlife fields, want to get to know me better, or are just curious to know what it's like to be a wildlife biologist!Specifically, we go over:How I landed my first “legit” field internship with the Bureau of Land Management in Utah and why it was so hard on meThe inside scoop on working at a world-class zoo and in Disney World, being a Reproductive Biology intern, including what it's like to catch cotton-top tamarin poop and monitor elephant pregnanciesWhat it's like to live in Kenya for a year, and in a remote field stationNavigating toxic work environments and almost quitting more than onceHow I got my first scientific publicationsA brief overview of my research on forest elephants in Gabon, the “sink or swim” reality of graduate school, and why I considered dropping down to a Master'sHow to study “disgust” in raccoons and why I drove around looking for roadkill carcassesMy seven-year postdoc at the North Carolina Museum of Natural Sciences, running global camera trap projects, and the birth of “The Fancy Scientist”How these 17 years of experience led me to leave the traditional research path to start my own business in science communication and career mentoringOther fun experiences, like seeing a tiger in the wild or watching a leatherback turtle lay eggsAnd MORE!Dream of being a wildlife biologist, zoologist, conservation biologist, or ecologist? Ready to turn your love of animals into a thriving career?

More on the griddle-cakes... which were brought together with the daily offerings of the morning and of the afternoon. This raises the question of how much flour went into each offering - was the 10th of an efah of flour divided between the two daily offerings, or per each of them? Plus, the same question as applied to the frankincense, in terms of quantity with regard to each daily offering of the morning and of the afternoon. Where one approach relies on the verses and another on the logic (again, neither being tested in a taster kitchen). Also, when the kohen gadol died and another hasn't yet been appointed, the question of how much of the offering should be brought is asked as well - is he bringing, as it were, a double-portion for the kohen gadol, as it were, if he needed to bring for both of them.

Welcome to Our Sinclair! What goes into making a great cake? Flour, water, butter...bolts, tacks...FISH?!?! We'll explore a culinary nightmare on the ZX Spectrum this week with a look at the Stamper brothers early title Cookie!

Welcome to Our Sinclair! What goes into making a great cake? Flour, water, butter...bolts, tacks...FISH?!?! We'll explore a culinary nightmare on the ZX Spectrum this week with a look at the Stamper brothers early title Cookie!

Welcome to CHUCKYVISION, a podcast about the horror franchise Child's Play/Chucky, the surrounding culture, and other killer doll films. Mark and Dev are unpacking the 1988 horror classic... one minute at a time! In our 23rd minute of CHILD'S PLAY, we talk a great jumpscare with the phone, terribly cheap jewellery that Karen is selling to nobody, adding Barbie and G.I. Joe to our watchlist, Mark forgetting notes he's already brought up, Andy's toys looking very dangerous, first-person POV shots in movies and video games, and some CSI investigations on the flour trail. Host: Mark Adams Co-Host: Dev Elson Editor: Mark Adams Executive Producer: Tony Black Twitter/BlueSky:  @ChuckyVision  Our Network:   @filmstories filmstories.co.uk Title music: At the Beginning (c) Dark Fantasy Studios Cover Art: Ama @Amasc0met Logo: Elliot @Elliottt93 Learn more about your ad choices. Visit megaphone.fm/adchoices

Playlist: Hank Williams sings, Cool Water. Instrumental time with the classic, Orange Blossom Special. Hymn time with Hank singing, Lonely Tombs.

shrinkflation Shrinkflation Is Robbing You Blind | Episode 590 Good morning. This is James from SurvivalPunk.com. It's 46 degrees. I'm cold. I don't like being cold. But that's not what we're talking about today. Today we're talking about something that affects every single one of us every single week. Shrinkflation. And how companies are quietly screwing you over while pretending nothing changed. Listen now. What Shrinkflation Actually Is Shrinkflation is simple. The bag looks the same.The box looks the same.The price looks the same. But you're getting less. Your “pound” bag of chips? Not a pound anymore.16 ounces becomes 14.5 ounces.Same packaging. Same shelf space. Same mental price anchor. They don't raise the price because people notice price increases. They shrink the product because most people never check the weight. That's the game. Why It Works on Your Brain Everyone has internal price anchors. You know what Coke “should” cost.You know what ground beef “should” cost.You know what eggs “should” cost. When the price jumps too far past that mental number, you hesitate. You buy less. You switch brands. So instead of raising prices aggressively, companies keep the sticker steady and shave ounces off the back end. That's less likely to trigger your brain. And it works. The Worst Offenders Right Now Chips.Soda.Single-serve snacks. The further you get from bulk, the worse the value gets. A 12-pack of Coke creeping toward $9.97? That's insane. Run the unit math. If it's buy 2 get 3 free at Kroger, do the math.Total cost divided by total units. If it comes out to $4 a case? That's closer to reality. Unit price is king. Always. Same with meat. Ground beef has exploded. But sometimes a 50/50 beef-pork blend at Walmart hits that sweet spot. Closer to ingredients = better value.Closer to convenience = you're getting wrecked. Ingredients Beat Snacks Every Time Plain oats? Still solid.Rice? Still dependable.Flour? Still cheap. Bulk ingredients have padding built in. They absorb inflation better. Single-serve cookies? Astronomical. Two cookies can cost almost as much as a full bag. And if you run the math on making them from scratch, the ROI is ridiculous. The closer you move toward bulk, the better your survival position gets. That's not theory. That's math. Group Buys Might Be the Secret Weapon This might be its own episode. But think about this. Shipping kills value. Whether it's supplements, bulk meat, or specialty items. Split that shipping with friends? Now the math changes. Split a primal cut of beef.Split bulk orders.Split shipping costs. Suddenly your unit price drops dramatically. We talk prepping all the time. But cost discipline is prep too. Final Thoughts Shrinkflation is real. They're not just raising prices. They're reducing value. Your defense is simple: Check weight.Check unit price.Buy bulk.Run the math.Split costs when you can. Stop shopping emotionally.Start shopping strategically. That's survival in 2026. This is James from SurvivalPunk.com. DIY to survive. Amazon Item OF The Day Food Scale, 11lb Digital Kitchen Scale with 6 Units LCD Display and Tare Function,Compact Design for Baking,Healthy Cooking,Meal Prep, 304 Stainless Steel Think this post was worth 20 cents? Consider joining The Survivalpunk Army and get access to exclusive content and discounts! Don't forget to join in on the road to 1k! Help James Survivalpunk Beat Couch Potato Mike to 1k subscribers on Youtube Want To help make sure there is a podcast Each and every week? Join us on Patreon Subscribe to the Survival Punk Survival Podcast. The most electrifying podcast on survival entertainment. Itunes Pandora RSS Spotify Like this post? Consider signing up for my email list here > Subscribe Join Our Exciting Facebook Group and get involved Survival Punk Punk's The post Shrinkflation Is Robbing You Blind | Episode 590 appeared first on Survivalpunk.

Daf Yomi Menachos 26Episode 2225Babble on Talmud with Sruli RappsJoin the chat: https://chat.whatsapp.com/LMbsU3a5f4Y3b61DxFRsqfMERCH: https://www.etsy.com/shop/BabbleOnTalmudSefaria: https://www.sefaria.org.il/Menachot.26a?lang=heEmail: sruli@babbleontalmud.comInstagram: https://www.instagram.com/babble_on_talmudFacebook: https://www.facebook.com/p/Babble-on-Talmud-100080258961218/#dafyomi #talmud00:00 Intro 01:59 When there's a problem with the shirayim26:38 What to do with the kometz52:37 Burning the kometz in multiple goes54:38 At which point the kometz is considered burned01:07:08 Conclusion

Daf Yomi Menachos 23Episode 2222Babble on Talmud with Sruli RappsSlides: https://docs.google.com/presentation/d/11HGaWqSZzevpL6-JnqJxDqsBuA2zT7Cycpg5KCUchHA/edit?usp=sharingJoin the chat: https://chat.whatsapp.com/LMbsU3a5f4Y3b61DxFRsqfMERCH: https://www.etsy.com/shop/BabbleOnTalmudSefaria: https://www.sefaria.org.il/Menachot.23a?lang=heEmail: sruli@babbleontalmud.comInstagram: https://www.instagram.com/babble_on_talmudFacebook: https://www.facebook.com/p/Babble-on-Talmud-100080258961218/#dafyomi #talmud00:00 Intro 03:53 Minchas soless kometz + minchas nesachim39:06 Adding oil to a minchas chotei kometz01:03:27 Digging into same-type mixtures01:47:14 Conclusion

Are you gluten-free or not tolerating gluten and wondering why? Have you heard the sourdough craze and are curious about the differences of heirloom vs. conventional gluten grains? In this week's podcast, Ali interviews James Brown or Barton Springs Mill about stone ground flour and heritage whole grains. In this episode you will learn about the industrial agriculture growing and harvesting process including the use of glyphosate and other chemical additives and how to shop for truly chemical-free flour. James shares the story of partnering with American growers and the importance of relationships with real food farmers to fix the broken food system.    In this episode you will learn about the grain milling process and why synthetic enrichment is seen in most-flours including those certified organic. Learn how stone milling retains bioavailable nutrients, enzymes, and other key players in enhancing digestibility and nutrient density. Ali and James talk about best uses of stone milled flours and how to adjust recipes for best outcomes as well as their favorite blends from Barton Springs Mill.    Links from this episode: Use our Digestive Basics to support optimal digestion and reduce bloating https://alimillerrd.com/products/digestive-basics-bundle Not sure if your gut is working for you or against you? Take our probiotic challenge https://alimillerrd.com/pages/probiotic-challenge-protocol Explore heirloom stone milled flour at bartonspringsmill.com 10% ALIMILLERRD off first order

Megan chats with Liz Pollio about how to stay motivated when progress feels slow, growth stalls, or the work starts to feel repetitive. Liz Pollio founded Flour de Liz in 2016 as a way to share easy, approachable dessert recipes. She truly believes that anyone who wants to bake can bake, and she strives to create a fun, welcoming, and judgment-free space for home bakers of all skill levels. Are you showing up consistently but not seeing the results you hoped for? Liz shares honest mindset shifts that help her stay motivated during plateaus, boredom, and seasons of uncertainty. This is a grounded conversation about playing the long game, finding small wins, and remembering why you started in the first place. Key Topics Discussed: Future wins matter more than current frustration: The work you are doing now sets you up for growth later even when you cannot see it yet. Small data wins are still real progress: Looking at year over year data can reveal growth you might miss in the day to day. Quarterly check ins beat constant monitoring: Checking metrics too often can kill motivation before results have time to compound. Shift focus toward what is already growing: When one part of your business shows momentum, lean into it instead of forcing what feels stuck. Reconnect with why you started blogging: Creating just for fun can reignite creativity and make everything else feel lighter. Singles lead to home runs: Not every task is a breakthrough but every small action moves you forward. Track accomplishments not just unfinished tasks: Breaking big projects into subtasks helps you see progress instead of failure. Connect with Liz Pollio Website | Instagram

Melanie Scofield of Jacksonville, OR shares how her battle with cancer led her to create one of the country's best farm stands by focusing on building community, serving others, and being consistentGet full show notes and transcript here: https://forrager.com/podcast/158

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