Podcasts about Flour

Butter. Flour. Sugar.  Mixed together these ingredients create a drug-like elixir that is the base for a lot of yummy holiday baked goods. They have also been the ingredients for the weight release disasters over the holidays not to mention feeling bloated and imbalanced.  Ever wake up with a holiday baked good hangover? Not pretty, right? How do we bake our gingerbread and eat it too without it being a challenge for our weight or health? There is nothing more traditional for many of us as baking during the holidays. So many people use the holiday baking time as a way to bond with others. It is also a joy for many to bake the things that others in their lives love to receive. If baking is your jam, but also it is a challenge for your waistline, this 90th Episode of Thin Thinking is all about thin thinking strategies about letting the dough rise without raising your weight as well.    BLACK FRIDAY 30% OFF SPECIAL ENDING!  If you missed out on our 30% weight loss hypnosis downloads in the Shift Store--don't wait any longer--the sale ends tomorrow! Click here https://shop.shiftweightmastery.com to enter the store and use the Coupon code SLIMFRIDAY--find hypnosis for exercise, drinking, traveling, portions and more--and enjoy incredible savings!   In This Episode, You'll Also Learn… Tips and strategies you can do for a fun yet healthy holiday baking  The subconscious meaning behind holiday baking A Thin Thinking strategy on how you can still enjoy your baked goods   Links Mentioned in the Episode: Join my FREE Masterclass: "How to Stop the "Start Over Tomorrow" Weight Struggle Cycle and Begin Releasing Weight for Good." Sign up for the FREE HYPNOSIS DOWNLOAD : Shift Out of Sugar Cravings My book, From Fat to Thin Thinking: Unlock Your Mind for Permanent Weight Loss (Includes a 30-day hypnosis process.) What would you love to hear about on the podcast? Click here and let me know Subscribe to the email list so that you never miss an episode! Get more thin thinking tools and strategies

Flour-based products like bread, pasta, and crackers make up a major part of the standard American diet, leading to inflammation, blood sugar spikes, and weight gain. This high-carb diet is said to be one of the reasons the current generation is living with long-term inflammatory illnesses.  Jeanne David, Founder, and CEO at Outer Aisle, is leading a wave of bread alternatives that are hitting supermarket shelves. After leaving her job as a director for a nonprofit, she started Outer Aisle as a family project with her four sons.  Jeanne wanted to change her diet and get more servings of vegetables without depriving herself of some of her favorite bread-based dishes. Today, her manufacturing plant turns 70,000 pounds of cauliflower into cauliflower sandwich thins and pizza crust. Jeanne's philosophy is that people can improve their health by eating the nutrient-rich food usually found in the outer aisles of the supermarket.  In this episode, Jeanne talks to Jen about switching to an anti-inflammatory diet, the process of developing her cauliflower recipes, and the versatility of Outer Aisle products. Key Takeaways [01:09] - An intro to Jeanne David. [03:18] - Jeanne and her husband's food journey. [10:34] - How Outer Aisle, a family project,  was started. [15:17] - Products Jeanne is excited to venture into. [17:07] - The meaning of the name Outer Aisle. [19:01] - Where to find Outer Aisle products. [19:44] - The meaning of “love and kindness added.” [20:53] - Options available for employees at Outer Aisle. [23:11] - Fun recipes to make with Outer Aisle products. [24:42] - Outer Aisle's partnership with World Vision. [26:25] - Jeanne's Wake-Up Moment. Quotes [04:26] - “The low-fat generation, everything became low fat we didn't look at anything else. So that brought in a lot of empty carbs and high carbs that really just spiked your blood sugar.” ~ Jeanne David  [07:50] - “People know that if you eat sugar, your blood sugar is going to go up, but what they don't know is that empty processed carbs do the same thing in your body.” ~ Jeanne David [17:16] - “Outer Aisle is the concept of, if you want to eat healthy, eat the outer aisle of the grocery store.” ~ Jeanne David Links  Jeanne David LinkedIn Outer Aisle Gourmet Outer Aisle Gourmet Instagram Trader Joe's Whole Foods Sprouts Costco World Vision The Arthritis Foundation Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

Fred Mortati and his family grew a third generation New Jersey food importing business into one of the most important companies in the American pizza and restaurant industry. Hear how they did it, and how they introduced Caputo Flour and other Italian products to America, in this week's episode of Pizza Quest with Peter Reinhart.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

Episode 50 is a great place to share a little of the story behind the creator and producer of the Fremont Podcast, Ricky B. Every week each episode Ricky shares a new story about a person or a place or and idea is part of the big composition of the many particles that make up the City of Fremont. So, in this episode, Sway Soturi from Forest and Flour sits down with Ricky B to ask him about his life. Although Ricky is not a native of Fremont, nor can he say that he has lived the majority of his life in Fremont, the reality is that He has lived in Fremont for over 8 years and Fremont is the place that he calls home. This is part of the reason that he created the Fremont Podcast. Special thanks to Sway Soturi for being willing to take on the role of host and ask the hard questions. Thanks to all who played a part in the success of the podcast and to those who have helped spread the love of goodwill throughout our community. Dale Hardware in Fremont is our newest sponsor. You can find out more about them on their website here, or you can just head down to the store and see how they can help you make home a little better. You can find them at 3700 Thornton Ave, Fremont. Also, Petrocelli Homes has been a key sponsor for the Fremont Podcast almost from the beginning. If you are looking for help or advice about buying or selling a home, or if you are looking for a realtor, get in touch with Petrocelli Homes on Niles Blvd in Niles. A new report that has come out at the beginning of March stating that Fremont is still the "Happiest City in America." Wallet Hub gave Fremont that title in 2021 and it has now been repeated for 2022. Intro and Outro voiceovers made by Gary Williams. Check out garywilliams.org.Music was found and licensed through Soundstripe.com. Music Content ID GSWH7LBEVM5XRNUDThis is a Muggins Media Podcast.

This episode features Tiffanie Barriere, a bartender, educator, mixologist, and Tastemakers of the South award-winner who spent 7 years as the beverage director of One Flew South in Atlanta aka the “Best Airport Bar in the World.” This Louisiana-Texas native now based in Atlanta is the trustworthy mentor of some of the best bartenders and mixologists in the world with a goal of education, service and fun with every pour. As an independent bartender, she is known for creative and innovative cocktail menus for pop-dinners, hosting mixology classes around the nation, and connecting culinary and farm culture with spirits. As a leader, she is a member of the Tales of the Cocktail Grants Committee, the James Beard Beverage Advisory Board, and a member of the Atlanta chapter of Les Dames d'Escoffier. Being “The Drinking Coach” has taken her around the world and to demonstration stages of food and hospitality events such as the Atlanta Food & Wine Festival, Charleston Food & Wine Festival, BevCon, Tales of the Cocktail, Savannah Food & Wine Festival, Music to Your Mouth and more. As an author-contributor, Tiffanie's cocktail recipes can be found in the Southern Foodway Alliance Guide to Cocktails by Jerry Slayter, Jubilee by Toni Tipton Martin, and Road Soda by Kara Newman. Her reputation as a public historian has opened doors for her to speak on panels at such venues as Fire, Flour & Fork, Southern Foodways Symposium, and the Soul Summit, and she has interpreted the cocktails of African American and women firsts in spirits at the James Beard House in New York City. In 2020, Tiffanie was featured on Food Network's The Kitchen and received the Tales of the Cocktails Dame of the Year award. In 2021, she appeared on the cover photo of Imbibe Magazine for the Top 75 for Imbibe, became a judge for the L.A. Spirits Awards and Ascot Awards with Fred Minnick, spoke in Berlin for Bar Convent, and shared birthday cocktails with Hoda and Jenna on Today Show. We met at dinner in Rome while visiting Italy with Hello Grappa to learn about this unique category of the wine and spirits industry, and we talk about our key takeaways from the trip and how we see our industries evolving in the future. You can follow her @thedrinkingcoach and visit www.thedrinkingcoach.com to learn more about her work. Recorded November 16, 2022 Photo credit: Gregory Miller This episode is sponsored by Diane Carpenter and Ross Knoll Vineyard: https://www.dianecarpenter.org/wines --- Support this podcast: https://anchor.fm/acorkintheroad/support

Today on Boston Public Radio: Mayor Michelle Wu discussed her new homeownership plan amid rising housing prices in Boston, and talked about the reopening of Boston City Hall Plaza after numerous renovations. She also took questions from listeners during this month's edition of “Ask the Mayor.” Callie Crossley talked about chaos at Twitter after Elon Musk called on employees to commit “hardcore” or resign with severance pay, and Naomi Biden's wedding at the White House. Crossley is the host of GBH's Under the Radar. Sue O'Connell shared her thoughts on House Speaker Nancy Pelosi's decision to not seek reelection, and Tom Brady giving a portion of donations received by his nonprofit TB12 Foundation to his for-profit company, TB12, Inc. O'Connell is the co-publisher of Bay Windows and South End News, and contributor to Current on NBC LX and NECN. Joanne Chang talked about baking ahead of the holiday season. Chang is a James Beard Award–winning pastry chef and owner of the Cambridge bakery and cafe Flour. Ray Angry and Jonathan McPhee joined us for “Live Music Fridays” at the Boston Public Library, talking about Angry's first symphony, “Black Power - Athena” in partnership with the Lexington Symphony. Angry is composer and pianist for The Roots – the house band over at NBC's Tonight Show with Jimmy Fallon. McPhee is the music director for the Lexington Symphony Orchestra. We ended the show by talking with listeners about their favorite Thanksgiving desserts.

Biscuit Biscuit BiscuitThere are few baking words that can elicit so much general consternation.Cupcake - maybe? But mostly not since most of the world can agree on cupcake, but biscuit is a word that means so many and yet also some deadly specific things to some people.How did this mess get stared? I don't claim to have all the answers - but I do have some.Rock hard - to middle stage to fluffy - I can explain!So come along, and find out what the heck!Check out the blog for details. Calm down - it'll be up after Thanksgiving 2022. I'm busy.Anyway - if this is the future - anytime after Dec 1 2022 - just hit up the blog and all the promised links and recipes are there see below.Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood@gmail.com Mastadon: @THoAFood@Mastadon.socialTwitter: @THoAFoodInstagram: @THoAFood

After cyclone Niran hit New Caledonia with gusts of more than 250km per hour in March, one banana grower refused to accept that much of his three tons of unripe fruit would now be lost.  He decided to make lemonade out of lemons - by making his damaged fruit into banana flour. It's an alternative to wheat for consumers looking for gluten-free options, and producers in New Caledonia now hope that this could be the beginning of a whole new local industry.

Food storage containers are always a good idea.

Amy Halloran is back to talk grain, flour and baking. We'll spend a bit of time focusing on baking with rye and cornmeal, two grains that had a big footprint in early American baking. However, feel free to call in with a question about anything grain or flour-related! WAMC's Ray Graf hosts.

Many of you probably have a sweet tooth - Dr. Gundry does! The good thing is that you no longer have to cut these tasty treats out of your diet on your health journey anymore. In this video Dr. G shares how you can enjoy ANYTHING with these healthy substitutes for dangerous ingredients like vegetable seed oils.

It's the day after the deadline and the Packers did....nothing. How are Packers fans feeling about that? Jen & Gabe share their disappointment and take fan reactions. Donald Driver is in the house! Ashton has a grocery store conundrum.

This talk was given by Gil Fronsdal on 2022.10.31 at the Insight Meditation Center in Redwood City, CA. ******* A machine generated transcript of this talk is available. It has not been edited by a human, so errors will exist. Closed Captioning: https://otter.ai/u/Bh4UdJ_R4u90F9y9H6-Keze1k7o ******* For more talks like this, visit AudioDharma.org ******* If you have enjoyed this talk, please consider supporting AudioDharma with a donation at https://www.audiodharma.org/donate/. ******* This talk is licensed by a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License

This talk was given by Gil Fronsdal on 2022.10.31 at the Insight Meditation Center in Redwood City, CA. ******* A machine generated transcript of this talk is available. It has not been edited by a human, so errors will exist. Closed Captioning: https://otter.ai/u/Bh4UdJ_R4u90F9y9H6-Keze1k7o ******* For more talks like this, visit AudioDharma.org ******* If you have enjoyed this talk, please consider supporting AudioDharma with a donation at https://www.audiodharma.org/donate/. ******* This talk is licensed by a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License

On this episode of Bone Talk, Heidi Skolnik talks with Penelope Wasserman, founder of Million Dollar Bones, a program that aims to educate teens about the importance of bone health, and president of Sea and Flour, a company that is the first to integrate seaweed into the commercial baking process. As a member of the Bone Health and Osteoporosis Foundation's Ambassadors Leadership Council, Penelope is a passionate advocate for bone health awareness and prevention.

In this episode, I chat with Tania Gonzalez while at TCCA. She shares her love for bilingual education and love for homemade flour tortillas. This is episode 2 of 11 that were recorded at TCCA. Each episode will be released daily for the next 11 days so make sure you're subscribed to the podcast to hear all about TCCA. Buen Provecho! Connect With Gabriel Carrillo EdTech Bites Website: https://edtechbites.com EdTech Bites Twitter: https://twitter.com/edtechbites EdTech Bites Instagram: https://instagram.com/edtechbites EdTech Bites Facebook Page: https://facebook.com/edtechbites EdTech Bites YouTube Channel: https://www.youtube.com/channel/UCQCZcyW4BkCFQ5P2BLK61xg About Tania Gonzalez Mrs. T Gonzalez is a Bilingual Educator from the Beautiful Rio Grande Valley in Texas. This Educator ignites a Passion for technology in her classroom and challenges her Students to be Creative. Tania enjoys exploring all Edu-Tech platforms to motivate her students to break barriers in their community and become productive members of society.  Connect With Tania Tania's Website: https://bio.link/mrstgonzalez Tania on Twitter: https://twitter.com/MrsTGonzalez?t=_sd_2vVyQX5R_kq7n5_y-A&s=09

Based in San Antonio, BE&SCO perfected the appliance behind everybody's favorite flatbread—and changed how Mexican restaurants operate.

Based in San Antonio, BE&SCO perfected the appliance behind everybody's favorite flatbread—and changed how Mexican restaurants operate.

Today we discuss adventures, books, tools, and art discoveries before diving into unsupervised machine learning in this duo episode!00:00:22 Introductions00:01:28 Email & inbox organization is very important00:07:28 The Douglas-Peucker algorithm00:11:48 Starter project selection00:17:01 Tic-Tac-Toe 00:21:41 Artemis 100:26:25 Space slingshots00:29:47 Flex Seal tape00:32:38 The Meditations00:37:58 Flour, Water, Salt, Yeast00:40:55 Pythagorea00:46:13 Google Keep00:48:05 Visual-IF00:50:49 Data insights01:03:07 Self-supervised learning01:10:26 A practical example of clustering01:15:10 Word embedding01:24:02 FarewellsWant to learn more? Check out these previous episodes: Episode 27: Artificial Intelligence Theoryhttps://www.programmingthrowdown.com/2013/05/episode-27-artificial-intelligence.html Episode 28: Applied Artificial Intelligencehttps://www.programmingthrowdown.com/2013/06/episode-28-applied-artificial.html Episode 109: Digital Marketing with Kevin Urrutia https://www.programmingthrowdown.com/2021/03/episode-109-digital-marketing-with.html Resources mentioned in this episode:News/Links: Simplify lines with the Douglas-Peucker Algorithm https://ilya.puchka.me/douglas-peucker-algorithm/  How to pick a starter projecthttps://amir.rachum.com/blog/2022/08/07/starter-project/ Tic-Tac-Toe in a single call to printf() https://github.com/carlini/printf-tac-toe  Artemis 1https://www.nasa.gov/artemis-1/ Visual-IFhttps://www.visual-if.com/ Book of the Show: Jason's Choice: “The Meditations” by Marcus Aureliushttps://amzn.to/3C3Kg7b Patrick's Choice: “Flour, Water, Salt, Yeast” by Ken Forkishhttps://amzn.to/3CqFwKa Tool of the Show: Jason's Choice: Pythagorea Android: https://play.google.com/store/apps/details?id=com.hil_hk.pythagorea&hl=en&gl=US iOS: https://apps.apple.com/us/app/pythagorea/id994864779 Patrick's Choice: Google Keep https://keep.google.com/ References: Clustering: https://en.wikipedia.org/wiki/Cluster_analysis Autoencoding: https://en.wikipedia.org/wiki/Autoencoder Contrastive Learning: https://towardsdatascience.com/understanding-contrastive-learning-d5b19fd96607 Matrix Factorization: https://en.wikipedia.org/wiki/Matrix_factorization_(recommender_systems) Stochastic factorization: https://link.medium.com/ytuaUAYBjtb Deep Learning: https://en.wikipedia.org/wiki/Deep_learning If you've enjoyed this episode, you can listen to more on Programming Throwdown's website: https://www.programmingthrowdown.com/Reach out to us via email: programmingthrowdown@gmail.comYou can also follow Programming Throwdown on Facebook | Apple Podcasts | Spotify | Player.FM Join the discussion on our DiscordHelp support Programming Throwdown through our Patreon ★ Support this podcast on Patreon ★

It's time to maximize the nutrition and minimize the anti-nutrients in our beans, grains, seeds, and legumes. We can do this through the ancient process of soaking and sprouting them. Peggy Sutton, the founder and president of To Your Health Sprouted Flour Co., explains how to do this and why. She's bringing the practice back after years of being overlooked.   Today, she tells us about how she came across this practice in the first place. She describes how sprouting works to strip away toxins. She discusses how to go about it at home. And she also reveals the dirty little secret about the "sprouted flour" industry (how not every product bearing the label "sprouted" actually has been sprouted).   Visit her website: healthyflour.com Get her article, "How to Sprout at Home" Find more resources on our website westonaprice.org Check out our sponsors: Bordeaux Kitchen Naturals, Redmond Salt, Upgraded Formulas, and Optimal Carnivore

Small Part - Big Impact - A Handful of Flour and a Little Olive Oil The weekly “message” podcast from Connection Community Church in Middletown Delaware is posted on Sundays. For more information about our church, visit our website at JustShowUp.church or, for sermon notes, visit Messages.JustShowUp.church.

Flour is being ground the old fashioned way, powered by wind in Foxton's 17th century style Dutch windmill. Country Life takes a tour.

In the Mission San Jose District of Fremont, a new bakery is opening providing baked goods that are from of dairy, gluten, and other potentially adverse elements. However, the one element that they are not free of is LOVE. In this episode, Sway Soturi, the "bossy asian woman" owner, tells a little of her story and reflects on how important it is to truly care about what you do and why and how you do it. Sway shares her experience as an entrepreneur as being shaped by her childhood as well as her dreams and struggles becoming an adult. This conversation was recorded at the time that Forest and Flour was preparing to open the doors of their brick-and-mortar store and as it was wrapping up its campaign  to gather investments from the community. You can find out more about them on their website here and their instagram here. Special thanks to Andrew Cavette who edited this episode. Dale Hardware in Fremont is our newest sponsor. You can find out more about them on their website here, or you can just head down to the store and see how they can help you make home a little better. You can find them at 3700 Thornton Ave, Fremont. Also, Petrocelli Homes has been a key sponsor for the Fremont Podcast almost from the beginning. If you are looking for help or advice about buying or selling a home, or if you are looking for a realtor, get in touch with Petrocelli Homes on Niles Blvd in Niles. A new report that has come out at the beginning of March stating that Fremont is still the "Happiest City in America." Wallet Hub gave Fremont that title in 2021 and it has now been repeated for 2022. Intro and Outro voiceovers made by Gary Williams. Check out garywilliams.org.Music was found and licensed through Soundstripe.com. Music Content ID GSWH7LBEVM5XRNUDThis is a Muggins Media Podcast.

In today's episode, Susan Peirce Thompson shares how her company, Bright Line Eating, can help you achieve sustainable weight loss. She explains how food addiction is neurologically identical to any other addiction. Society's narrative is that our low self esteem comes from obesity but Thomspan argues that it is just the opposite, that processed foods are literally hijacking our brains resulting in unhealthy eating habits that inevitably degrade our self worth. With her structured meal plans, it becomes simple and easy to overcome destructive cravings by cutting off processed sugars and flours to restore your body, mind and self confidence.    Takeaways: [4:00] What you eat today impacts what you will eat tomorrow [6:10] acknowledging that processed food can be as addicting as any other drug [8:50] Traits that contribute to food addiction: Impulsivity, Emotional Sensitivity and Obsessing  [11:10] Intuitive eating approach does not work for individuals addicted to eating [13:00] If addiction is in play abstinence is actually very helpful [13:50] Refining and Processing: Sugar and Flour are linked to the most addictive foods  [15:45] Leptin resistance is linked to insatiable hunger [19:20] Dopamine receptors: A brain addicted to heroine is identical to a brain addicted to sugar  [22:15] Creating a bright line and quitting addictive foods  [24:30] Low self esteem is the consequence of food addiction not the cause [26:00] Processed foods are hijacking our brains [27:30] Age is not a factor: You can use the brightline eating method successfully in menopause    Mentioned in Episode: BrightLineEating.com Social Media Links: Facebook - https://www.facebook.com/BrightLineEating Instagram - https://www.instagram.com/brightlineeating/ Twitter Susan - https://twitter.com/DrSPThompson Please list any links you may mention in your interview so we can add them to our show notes.  BrightLineEating.com FoodAddictionQuiz.com Twitter: “You have to get your brain on board or it will fight you every step of the way.” [5:40]   “The more addictive your relationship with food is, the more you're ganna be set free by a structured plan of eating.”  [11:35]   “When we extract the inner essence and refine it into this fine powder, we've created a drug and that's what we've done with sugar and flour.” [13:55]   “The foods in our modern food environment have been hijacking your brains” [26:30]     Podcast Disclaimer:  https://resources.thespadr.com/the-womans-doctor/#disclaimer

After a whirlwind week in NYC we're back in our respective homes to chat about games, coffee, and the newest news! We're joined by our Most Friend Mike Minotti from GamesBeat!

"Find a supplier of as locally sourced grains as possible...find a mill; a coop and support them!" If you're a bread-maker, this episode's for you. We welcome back the fabulous Elly from Elly's Everyday to the podcast to talk about the heart of bread, its raw material: grains and flour. During this episode you'll hear Elly's wisdom on: Sourcing grains and flour for bread Grinding grains into flour at home, including why you would want to do it and how Elly grinds hers The vital difference between the two ways flours are produced: stone-grinding and roller milling Why and how Elly freezes her grains and what you must remember when defrosting How to get the best possible flour even when you can't afford a home-mill And Elly talks us through her whole grain process - from choosing and buying through to mixing the dough. Elly has two hugely popular YouTube channels and has helped thousands of people with making wholegrain sourdough, we're so grateful to her for bringing us her wisdom! Want more? Come be part of our community and help support the continued work of the podcast! Our podcast is sponsored by our patrons and listeners who are also supported by the extra content that we share (think exclusive podcasts, live chats, cook ups and recipes) over at our http://patreon.com/ancestralkitchenpodcast (Patreon community!) From $5 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work out into the world. And you'll get to be part of our community on a deeper level. The Run Down: 6:20 Where Elly sources her grains 11.20 Why Elly grinds grains at home for sourdough and what the benefits are "When you freshly grind, you really can tell the difference!" 17.40 Elly's home stone mill and how it works 19.50 The differences between Alison's and Elly's mills 21.50 The difference between roller-milled and stone-ground flour 27.30 The grains (and legumes) Elly uses 33.40 Elly's whole process, start to finish "I freezer-treat all my grains" 38.00 Alison's weevil attack and how someone with a small freezer could freeze grains. 45.45 Freezing flour (listen here to hear *the* way to defrost too) 49.30 How long to do grains last and how does that differ from flour 53.10 Using freshly-milled flour for a sourdough starter 57.00 How to get the best possible flour when you're on a budget 55.30 What Elly's up to now on her YouTube channel "It's the detail that overwhelms people...I explain the things that matter; that really make a difference and the gloss over the rest." If you like us and use Apple Podcasts, we'd love it if you left a review! Here's how: Open the Apple Podcast app Find Ancestral Kitchen Podcast in your library (you can search for it) Scroll down to 'ratings and reviews' Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words. Thank you. We really appreciate you taking the time to support us! Resources: If you're thinking of purchasing a mill, Elly has discounts available! https://www.ellyseveryday.com/home-milling-mockmill-links (Check her page here for worldwide deals on Mockmills, Komo and bakeware.) https://m.youtube.com/c/EllysEverydayWholegrainSourdough (Elly's Everyday Wholegrain Sourdough YouTube channel) http://ellyseveryday.com (Elly's website) https://www.ellyseveryday.com/storing-whole-grains-for-bread-making (Elly's post about grain storage and weevils etc. ) https://youtu.be/MnGL6UTW7fs (Elly's video about grain storage at home) https://youtu.be/t_CJdLp1NHY (Elly's latest 'Mockmill update' video ) https://ancestralkitchen.com/2021/07/06/10-elly-from-ellys-everday-sourdough-baking-soap-making/ (Our previous episode with Elly #10) https://www.instagram.com/burrumbiodynamics/ (Burrum Biodynamics (where Elly buys the majority of her grains and pulses) on Instagram) "I feel like I'm more

Dr. Don and Professor Ben talk about the risks of leeching acorns in a toilet tank to make acorn flour. Dr. Don - not risky

Doree has a baking mishap, while Matt wants to ease up on Saturday night plans. A listener has advice regarding septum surgery, and another listener has questions about newborn sleeping arrangements. Finally, we get some suggestions about how to curb Henry's book destroying tendencies.Join our Patreon to get up to two bonus episodes per month *AND* weekly Great British Baking Show recaps at the $10 level! www.patreon.com/eggcellentadventureCall or text us at 413-461-BABY or email us at mattanddoree@gmail.com or doreeandmatt@gmail.com. Hosted on Acast. See acast.com/privacy for more information.

Ps Peter Morton shares from 2 Kings 4:38-41 about how we can be the 'flour'. What does that mean? Listen to the message to find out how an unusual story in the bible about flour and a poisonous pot of stew can relate to what we can do within difficult situations. 

Exploring white flour --- Send in a voice message: https://anchor.fm/pamela-mccolloch/message

Do we miserly measure out the flour of forgiveness, or give it freely? We must forgive in order to be forgiven—knowing that God will take care of justice. Click here to view the speech.See omnystudio.com/listener for privacy information.

See omnystudio.com/listener for privacy information.

Gothambu puttu recipe is a quick healthy breakfast recipe made with wheat flour and coconut. It's always a great option for lunch or dinner too. Gothambu Puttu is a vegetarian recipe with not a drop of oil.

Eggs. Butter. Flour. Staples for any baker… but not all. In this episode, we're joined by Toni Lorraine – founder of Dr. Brownies - to talk about her mission to help people taste the sweeter side of life through plant-based vegan and gluten free baked goods. In our conversation, we discuss Toni's 30-year journey from restauranteur to doctoral candidate; what inspired her to pursue plant-based baking; and how she hopes her business can shift what job training programs look like. Learn more at https://www.drbrownies.com/

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…   Melissa: Please help me my daughter is 29 vegan eats healthy and take supplements. for a year and a half now in the very middle of her lip it feels like a knot and it certain times it swells up Hué Mongus had a bops recently they didn't biopsy right where it's at they biopsy next to it because the surgeon said whatever is in that is in the same area and it showed nothing can you please give us an idea how we can get her lip to go down? They had recommended Pepcid and antihistamines which she's done so many and nothing ever worked they also recommend to do the same thing again and add prednisone that because of her past eczema which was recently healed and her past acne were really really too scared to go with prednisone any suggestions please please please thank you   Lisa: Hi! I love your podcast and appreciate you answering our questions! I came off the birth control pill 6 months ago and since I have stopped it, I am now up 9 pounds. Is this normal post birth control pill? Is there anything else I should be doing? Not sure if this is just water retention or bloating and will go away as my body gets used to not relying on birth control. Any insight would be helpful!   Sharon: Hi Dr Cabral, my daughter keeps getting a pain on her right side, just below the rib cage on her back. it's been going on for a while now. Her bilirubin is high and her skin has a yellow tint. She's thinking it could be her gallbladder. What are your thoughts on this? Is there anything she can do or a supplement she can take? She did a 7 day detox a few weeks ago. (However, this has been happening before the detox) Thanks for your help & all that you do.   Sharon: You've done a lot of research on wheat & gluten. I'm wondering, In those studies, did you also find out if they were eating the wheat/gluten from the store bought flours or if they were eating freshly milled flour from the wheat berry? You have to know that the flours in the store have been stripped of all their nutrients & fiber then “enriched” with 4 or 5 synthetic vitamins. Diseases became way more prevalent when they started doing this to flour. Freshly milled, has a ton of nutrients and fiber. Only missing a few nutrients to make it a “complete” food. It's very Biblical as well. I'm curious to know if their studies were on the store flour, fresh milled flour, or both, independent from one another. Please help   Anonymous: Hi! Firstly thank you for all your wisdom over the years. You have helped me so much on my health journey. I have been thinking about my rain barrel and tracking the progression of my health issues over the years. As a child I had asthma, weak immune system, very lackluster and thin hair, and a lot of allergies to dust, pollen etc. As a teenager I ate a lot of sugar and developed insulin resistance. I still had allergies, but also got bronchitis, alopecia areata. In my 20s, i started getting skin issues, brainfog, water retention in face, androgenetic alopecia, and a lot of food allergies to lectins, salicylates and histamine foods. I have performed tests and i have insulin but no parasites, candida or sibo. However, i have leaky gut which i am trying to heal. Creating a timeline has me wondering, is it possible to have leaky gut or histamine intolerance as a child? Also do you have any thoughts on this progression (no medical advice ofcourse, just interested in your perspective).   Jenny: Hi Dr. Cabral -What makes some people more susceptible to mosquito bites than others? Is it blood type, diet, etc.? When outside in the summer and fall I consistently get multiple mosquito bites (and sometimes they swell) when others I'm with with do not. I do have your recommended bug repellant, Herbal Armor, but I haven't been using it everytime I go outside. I'm just curious why I seem to be extra susceptible and also looking for your recommendation to stop the itch. Thank you!!   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/2410 - - - 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!

This Dust Safety Science episode presents an incident update on a 2021 flour dust explosion in Savannah, Georgia.

Game played in the episode – Pando by Pando.Ryan's first card - Name my best subject in school. Have I ever plagiarized a document? Am I gullible?Heather's first card - Would I rather be gifted a box of chocolates or a bouquet of flowers? Do I know how to use an iron? Have I ever had alligator meat?Ryan's second card - What is my go-to party trick? What is my middle name? Have I ever cheated on a test?Heather's second card - What time do I set my alarm for most mornings? Have I ever had lice? What professional sport do I follow?Mentioned in the episode - Alligator: The Other White Meat of the Swamp, Quora: What Does Alligator Taste Like?, American Crocodile and Alligator, What is Cricket Flour & Why You Should Eat It, Here's why eating a live octopus can be deadly. Image of woman eating live octopus. Reddit question - What's the strangest thing you've ever eaten? And thanks to randomwordgenerator.com for our question of the week - What is the oddest form of entertainment you enjoy?Huge shout out and thank you to Kinemesis Music on Pixabay for the theme song, Best Buddies! And Navadaux on Pixabay for Whipy woosh transition.Let us know your stories and opinions! Visit our website, scroll down on the home page to find links to our voicemail and email services. Or you can respond to our posts or DM us on Instagram. Or email directly to thepoliticsfreepodcast@outlook.com.

Today on Boston Public Radio we're on tape, bringing you some of our favorite conversations from recent years. Elle Simone Scott shares tips on how to make the perfect food board for hosting. Scott is Executive Editor and Inclusion Leader at America's Test Kitchen. She is also founder of the mentoring organization SheChef. Her recently released book is “Boards: Stylish Spreads for Casual Gatherings.” Joanne Chang talks about her latest book inspired by her baking journals, “Pastry Love: A Baker's Journal of Favorite Recipes.” Chang is a James Beard Award–winning pastry chef and owner of the Cambridge bakery and cafe Flour. Billy Collins shares some of his poetry ahead of his June 16 appearance at 2Life Communities' annual gala. Collins was appointed U.S. Poet Laureate from 2001-2003, and New York State Poet Laureate from 2004-2006. His numerous collections include “Nine Horses: Poems, The Trouble with Poetry,” “Ballistics,” “Horoscopes for the Dead,” “Aimless Love” and “The Rain in Portugal.” Dan Shaughnessy tells anecdotes from his latest book about covering the Celtics during the Larry Bird era. Shaughnessy is a sports writer at the Boston Globe. His new book is “Wish It Lasted Forever: Life With The Larry Bird Celtics.” Christopher Kimball previews his latest cookbook “Vegetables,” sharing his favorite ways to bring vegetables to the center of the plate. Kimball co-founded America's Test Kitchen, and now runs Christopher Kimball's Milk Street in Boston. His latest cookbook is “Vegetables.” Rosa Brooks discusses her new book, “Tangled Up In Blue: Policing The American City,” and describes her experiences as a reserve police officer in Washington, D.C. Brooks was a Pentagon official in former President Barack Obama's administration and is currently a professor of law and policy at Georgetown Law. Dylan Thuras tells stories of strange food from around the world, including psychedelic honey, the anti-masterbatory origins of graham crackers and the great molasses flood in Boston in 1919. Thuras is the co-founder and creative director of Atlas Obscura, and the co-author of the New York Times bestseller “Atlas Obscura: An Explorer's Guide to the World's Hidden Wonders.” His latest book is “Gastro Obscura: A Food Adventurer's Guide,” co-authored with Cecily Wong. Susan Orlean previews her latest book about animals, including the history of the movie “Free Willy,” her relationship with turkeys and her Valentine's Day spent with a lion. Orlean is a staff writer for the New Yorker and an author. Her latest book is “On Animals.”

Flour is a quintessential pantry staple ingredient for both baking and cooking. There's more than just all-purpose flour, but also pastry flour, cake flour and bread flour. And to break it down even further, bleached and unbleached, white and whole-wheat — and the wide world of alterna-grain (non-wheat) flours. Flour is key to acclaimed French pastry chef Dominique Ansel, the man behind the beloved cronut ™, croissant-doughnut pastry, at his various namesake bakeries around the world. He shares his favorite flours and why you should use specific flours for certain recipes. He reveals the secret to why aging flour helps the gluten content and elasticity of the pastry. Flour is also a main ingredient in traditional bread making, and Tribeca Oven prides itself on sourcing flour for its artisan bread products to retailers, restaurants, and distributors across the country. Follow @dominiqueansel @DominiqueAnselBakery @DominiqueAnselWorkshop @tribecaoveninc @wherechefesshop @ingredientinsidersIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by Haynow Media @haynowmedia http://haynowmedia.com

Today, I talk to Denver-based chef Kelly Whitaker. From the midwestern plains to the pacific coast to the mountains of Colorado, his culinary influences have been shaped by many landscapes. His food has earned him the Denver Rising Star Award in 2017 and the Star Chefs Denver Mentor Award in 2022. You'll hear about his cooking background, how he formed his Hospitality Group Id Est, and the unique values of the team. He shares the importance of his commercial milling operation, his work with local farmers, and why grains should be the starting point of building any dish. You'll also hear the concept behind his restaurant, The Wolf's Tailor, and learn what makes Dry Storage flours so special. What you'll learn with chef Kelly Whitaker Why Denver restaurants are finally gaining attention (3:23)Cooking in California versus Colorado (4:50)Chef Kelly Whitaker talks about the great migration of chefs coming to the state (5:40)The signature produce from Colorado (7:21)Diversity of landscapes and foods (9:00)Why the hospitality group is so focused on grains (10:51)Changing the way we think about grains (13:46)The learning curve of specialty flours (17:41)Why a quality dish should always start with quality flour (19:46)The ingredient that has made the biggest impact on his menu (22:55)How the grain market is evolving (22:34)What coffee has to teach us about flour (24:22)Where chef Kelly Whittaker's inspiration comes from (27:39)How his cultural background informs his food (29:22)Kelly Whitaker's process of deduction when it comes to building a dish (31:21)How the pandemic shaped his menu (33:31)Utilizing products and their by products (36:59)The concept behind Kelly Whitaker's hospitality group (38:46)Uncovering the hidden agenda behind the names of his restaurants (39:47)The concept behind The Wolf's Tailor (40:13)Why it's not about competition (42:48)A food tour of Denver (43:29)Chef Kelly Whittaker once-upon-a-time guilty pleasure (44:45)Top 3 cookbooks to add to your collection (45:14)Kitchen pet peeves to avoid (46:00)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast Links to other episodes in Colorado Conversation with chef Brother Luck Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Bento Box at The Wolf's Tailor Bread / @dry_storage yecora rojo sourdough “a la minute”, nettle butter, benne pesto Pineapple mint, fresh peas, pea pesto, crispy potatoes Pacific salmon palissade peaches with curry tomatoes mirin kumbu Thai basil cilantro coconut cream Click to tweet Where are we at today and where could Colorado potentially be on this map? I think it was very much there and sometimes even maybe even a little ahead of certain communities. Click To Tweet of certain communities. When we say [grain] is our medium for change, it's a big impact crop. We grow unique varieties on an acre, but the idea is that this is a scalable thing that can have a lot of good for the planet and people and flavor. Click To Tweet 
 Bakers understand a lot about flour and grains. But for cooks in general, there's a learning curve.

My name is Tara Jensen and my mission is to inspire self-confidence through the craft of baking. I've been baking daily in one way or another for over twenty years. In my twenties, I baked professionally for bakeries like Red Hen Baking, in Middlsex, Vermont and Farm and Sparrow, in Asheville, North Carolina. I ran a wood-fired market bakery, Smoke Signals, from 2011 to 2018, in Asheville, North Carolina, while also learning about fresh flour at Carolina Ground. My bread and pies have been featured in Food & Wine and Bon Appetit and my Instagram includes over 109,000 followers worldwide. I teach in-person and virtual workshops on sourdough bread and other delicious treats, whole grain pie crust and sourdough cinnamon rolls. You can find my first book (my diary of living and loving at a wood-fired bakery in the mountains) A Baker's Year, wherever books are sold and you can now pre-order my second book, Flour Power, now! Catch me with my toddler, Violet Rye, baking up a storm on Instagram under @Bakerhands. Tara Jensen https://www.taraejensen.com/bakery A Baker's Year: Twelve Months of Baking and Living the Simple Life at the Smoke Signals Bakery Flour Power: The Practice and Pursuit of Baking Sourdough Bread This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and their work, please visit their website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

082422 SHORTCAST 13 Min The Flour You Should Be Using For Your Health by Kate Dalley

082422 Susan A Cool Story A Murder And Flour You Need To Order For Your Health by Kate Dalley

This time on Cointelpro we do an interview with John Yost about the 2022 documentary he directed called Alien Abduction: Answers.  We talk about Yost's experiences with the phenomenon, its intentions, and what our focus should be when we think about this subject. Also, we will be releasing an extended version of this interview for our subscribers on Patreon later this week.  The link is in the show notes as always. COINTELPRO Official Twitter.Co-hosts: Mike Spencer and Austin.Our Patreon page.Support the show

Sue Becker shares her oil of choice for cooking and baking. For most of her bread baking - bread, muffins, pancakes, coffee cakes and other quick breads - she uses Extra Virgin Olive oil. In 1991, when Sue first began making all of her bread from freshly milled flour, she used the popular vegetable oils sold in the store. Unfortunately at the time, she did not know better and now only uses Extra Virgin Olive Oil for all of her cooking and baking needs. Sue also conveys how not all olive oil is the same and the reasons why. She delivers what to look for when purchasing olive oil and points toward brands that are best suitable for consumption. For more information, go to breadbeckers.com. Follow us on Instagram @breadbeckers and Facebook @thebreadbeckers. *DISCLAIMER: Nothing in this podcast or on our website should be construed as medical advice. Consult your health care provider for your individual nutritional and medical needs. The information presented is based on our research and is strictly that of the author and not necessarily those of any professional group or other individuals.

Have you ever wondered how Abraham Lincoln, The Pillsbury Dough Boy, and Betty Crocker are all connected?! No? Well, you're wondering now! 

Hi friends! It feels good to be back! I missed chatting with you all. This episode is probably going to be very eye opening and filled with some new and educating info! We are going to be talking about the Ancient Grain of ALL grains...Einkorn Flour.    I know, it's a funny name, and you're like why are we talking about flour? Well, this ain't just your ordinary baking flour. We dive deep into the makeup of this flour, how it's different from conventional flours/wheats, all it's health benefits, and MORE! I learned about this flour a couple years back when I dove into making sourdough. A lady I was learning from was talking about it and I decided to look into it and was amazed at how I had never heard of this nutritious flour before.    The neat part is this flour can be tolerated by most Gluten Free people! I am not GF myself but know many who are and this is game changer. Now, I am no doctor and do not claim or give medical advice so please make your best informed decision or talk to your care provider if you are considering this. Gluten allergies and sensitivities are all different and if you have Celiac this is NOT a recommended flour. Just needed to make that known, and I do chat about it in the episode.    You are going to learn SO much and I hope this prompts you to hopefully get yourself some and start trying it out and implementing it into your diet. I have made so many yummy things with it as well as use it in a blend of flours when making my sourdough. It has a golden color with a rich nutty flavor. Absolutely delicious.    Be Blessed This Week, Gabby    Here are the links to a few things I mentioned in the episode: - Jovial Foods Einkorn Flour - Jovial Foods Einkorn Wheat Berries  - Einkorn.com  - Thrive Market Grocery Store - my personal link - Azure Standard Bulk Order Store - Mockmill    If you liked this podcast and found value here today it would mean a lot if you would hit subscribe and if you scroll down on my show you can leave a rating and review which would mean SO much and help more and more people find this podcast.    Email me with topic ideas at gabby.flater@getrootedinhealth.com   Facebook - Gabriella Flater Rooted In Health Facebook Community  Instagram - @gabby.getrootedinhealth Show Instagram - @getrootedinhealthpodcast Website - Rooted In Health, LLC Email - gabby.flater@getrootedinhealth.com  

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