Podcasts about Flour

Summary: Justin Townsend and Adam Berkelmans explore the world of wild tacos, delving into their history, cultural significance, and the creative possibilities they offer. From the origins of corn and the nixtamalization process to the modern taco renaissance, the discussion highlights how tacos have evolved and adapted over time. They also share fun anecdotes and engage in a playful game of Taco Truth or Dare, before concluding with practical tips on making fresh tortillas at home. Justin and Adam then dig into the world of tacos, discussing their preferences for corn versus flour tortillas, exploring various taco fillings from common to wild game, and sharing tips on how to choose the right wild food for tacos. Finally, they provide delicious taco recipes, including unique options like iguana tacos, and emphasize the importance of crafting the perfect taco experience. The discussion is filled with culinary insights, personal anecdotes, and a passion for food culture. - ⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠ - ⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠ Links: Ancho Venison Shank Tacos Grilled Antelope Tacos with Avocado Cream Sauce Fish Head Tacos Coconut Mango Iguana Tacos Blackened Alligator Tacos with Maque Choux Salsa and Remoulade Sauce Frijoles y Quelites with Lamb's Quarters Takeaways: Wild tacos celebrate the harvest and creativity. Tacos can be made with a variety of proteins, including wild game. Nixtamalization is crucial for making nutritious tortillas. Tacos have deep historical roots tied to corn cultivation. The evolution of tacos reflects cultural adaptation and resilience. Modern tacos are experiencing a renaissance with a focus on wild foods. Tacos can be a platform for seasonal and foraged ingredients. Making tortillas from scratch enhances the taco experience. Flour tortillas are better suited for heartier fillings than corn tortillas. Tacos are a fun and approachable way to enjoy wild food. Corn tortillas are generally preferred for grilled meats. Flour tortillas are favored for breakfast tacos and quesadillas. Homemade tortillas enhance the flavor and functionality of tacos. Wild game can be used for a variety of taco fillings. Carnitas can be made from any big game animal. Taco consistency is key; cut ingredients into small pieces. Don't waste legs from game animals; they make great tacos. Experiment with different wild foods for unique taco flavors. Iguana can be a substitute for chicken in recipes. Enjoy the process of making tacos and eat what you love. Chapters: 00:00 The Essence of Wild Tacos 03:04 The Historical Roots of Tacos 06:07 Cultural Evolution and Adaptation of Tacos 12:05 The Taco Renaissance and Wild Food Movement 14:58 Taco Truth or Dare: A Fun Exploration 24:02 Crafting the Perfect Tortilla 29:28 Taco Preferences: Corn vs. Flour 34:00 Exploring Taco Fillings: From Common to Wild 45:12 Choosing the Right Wild Food for Tacos 50:58 Delicious Taco Recipes: From Shanks to Iguanas 01:03:03 Final Thoughts on Taco Crafting Keywords: Wild tacos, taco history, nixtamalization, cultural evolution, wild food movement, taco recipes, tortilla making, sustainable eating, foraging, culinary creativity, tacos, corn tortillas, flour tortillas, taco fillings, wild game, taco recipes, cooking tips, food culture, culinary techniques, foraging Learn more about your ad choices. Visit megaphone.fm/adchoices

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

Fr Carlos Ferraro, a priest in the Holy Family Church in Gaza, explains how things are on the ground there.

In this special graduation edition of the podcast, we celebrate the Class of 2025 by sitting down with Valedictorian Connor Murphy and Salutatorian Nathaniel Puumala. Tune in as they reflect on their high school experience, share standout memories, and talk about the challenges and triumphs that shaped their journey.Connor and Nathaniel also offer thoughtful advice for underclassmen and give us a glimpse into their future plans beyond Flour Bluff. It's a conversation filled with gratitude, insight, and that unmistakable Hornet pride.Whether you're a student, parent, or part of the Flour Bluff community, this episode is a meaningful sendoff for two of our finest.

Dr. Don and Professor Ben talk about the risks from reusing bench flour. Dr. Don - not risky

Evan's kiddo has to get his wisdom teeth out, which Evan keeps forgetting is actual surgery. Meanwhile, Kevin steals his brother's joke and gets praised at school. And a Dumb Dad User submission via snail mail! If you want to send us your Dumb Parenting Submission, you can email us at DumbDadPod@gmail.com or send it by postal mail to The Dumb Dads, 17216 Saticoy St #678, Van Nuys, CA 91406. The Dumb Dad podcast is also on Youtube. Subscribe here! For more Dumb Dad Pod, follow us on social – https://bit.ly/3t6tE9M We've got DUMB DAD MERCH!  And we're on CAMEO! We'd love to send a message to a dad (or anybody) in your life who needs a Dumb Dad pick-me-up! CHEAT CODES – BETONLINE – Use our Promo Code: BLEAV to receive your 50% Welcome Bonus on your first deposit. Thanks to Chris Verdú for our show music! Check out Verdú on SoundCloud! And thanks to editor, Annie Laferriere. Check her out on instagram!

Today's guest is Nicole Rucker, the award-winning pastry chef and owner of L.A.'s cult-favorite bakery Fat + Flour. Nicole is also the author of the new cookbook, “Fat + Flour: The Art of a Simple Bake.” Nicole joins host Jessie Sheehan to talk about falling out of love with baking during the pandemic and how her new book helped her rediscover the joy in it. She breaks down her revolutionary “cold butter method” for foolproof pie dough and walks Jessie through her Blueberry with Lavender and Cream Cheese Crumble Pie recipe from “Fat + Flour.”Click here for Nicole's Blueberry with Lavender and Cream Cheese Crumble Pie recipe. Subscribe to our baking newsletter.Sign up here for Jubilee L.A. updates.Subscribe to Cherry Bombe Magazine to get our summer issue!Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Nicole: Instagram, Fat + Flour L.A., "Fat + Flour" cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes cookbook

Israel was in trouble. Big trouble. Led by a wicked king, and a worse queen. In that time of trouble, God raised up a TROUBLEMAKER, to make trouble for what was troubling God's people.

What can food tell us about history, identity, and resilience?In this episode of In My Kitchen with Paula, I sit down with Hélène Jawhara Piñer — historian, professor, and author of Matzah and Flour — to explore the powerful stories behind Sephardic cuisine. With a PhD in medieval history and the history of food, Hélène shares how her research into Inquisition trials and Jewish food traditions unearthed a rich, global culinary heritage that continues to shape how we eat today.We discuss her personal story, including growing up between French and Andalusian cultures, and how her work connects history, religion, and recipes in surprising and eye-opening ways.You'll hear reflections on: 

Riff Raff: Back from the grave in terrible Cameo form, thanks to Erik, we have words from RIFF RAFF himself! Welcome Dan Tony. Character or Retarded?: One of our favorite games where we try to figure out if someone is in on the joke or not. This time is CHAOBET from TikTok and his new numbers. Haley Joel Osment and Linda Hogan: Haley Joel goes viral with bodycam footage of his arrest and Linda Hogan posts a hysterical video ranting at Hulk Hogan and her daughter. THE BEAR!, FUCK YOU, WATCH THIS!, DAVE BLUNTS!, QUAY QUAY!, LEAN!, NU METAL MIKE!, KATY PERRY!, SPACE!, ASTRONAUT!, CAN'T ALL BE BANGERS!, BAD CALLER!, CAMEO!, RIP!, CELEB FROM THE PAST!, BAD JOB!, RIFF RAFF!, SQUIRT!, LIL DEBBIE!, KREAYSHAWN!, V-NASTY!, KILLING THEM WITH KINDNESS!, MAX ALBERT!, DISASTER!, DEAD!, MUMBLING!, FAN!, BAD AUDIO!, WIND!, MIKE DAN TONY!, JIM DAN TONY!, JEFF DAN TONY!, ERIK DAN TONY!, MULLETS!, BRAIDS!, POPPIN' CULTURE!, THEO VON!, PODCAST!, N-WORD F-WORD RETARD!, TIKTOK!, RETARDS!, IN ON THE JOKE!, NEW MATH!, CHAOBET!, EDGY RETARD!, ENDLESS SERIES OF NAMES!, NEW NUMBERS!, NEW MATH!, DEMENTIA!, HEAVEN ON EARTH!, BIG PHARMA!, AINT!, FLOUR!, FEV!, FUN!, GOING CRAZY!, PEMDAS!, BAM!, ADDERALL!, DAREDEVIL DEB!, OLD LADY!, STUNT WOMAN!, GOOFY!, HALEY JOEL OSMENT!, DRUGS!, SNOWBOARD!, SKI RESORT!, FUCKED UP!, UNIDENTIFIED SUBSTANCE!, KINGDOM HEARTS!, SORRA!, RESISTING!, BEING ATTACKED!, ANTISEMITIC!, LINDA HOGAN!, OLD!, HAGGARD!, CRYING!, TMI!, BROOKE HOGAN!, HULK HOGAN!, JUNKER!, DUMP!, XANAX!, BLACKOUT!, BRUISED!, BOTOX!, NICK HOGAN!, BLIZZ PIZZ!, GAWKER!, BUBBA!, LAWSUIT!, VADER!, SHAWN MICHAELS!, KUWAIT!, INCIDENT!, DARK SIDE OF THE RING!, SOULJA BOY!, COURT!, SEXUAL ASSAULT!, ASSISTANT!  You can find the videos from this episode at our Discord RIGHT HERE!

Ever wondered if you could eat gluten again with Hashimoto's? In this episode of Health with Hashimoto's, I share my personal experiment of reintroducing gluten using freshly milled heritage wheat and sourdough, hoping it might work for my body.   If you're navigating gluten sensitivity or curious about what foods trigger your Hashimoto's symptoms, this episode is for you—because figuring out what your body needs can feel like a puzzle. You'll discover why I decided to try gluten after 11 years, how modern wheat differs from the stuff our great-grandparents ate, and why tracking your symptoms is a game-changer for understanding your unique triggers.   Hit play to learn how to experiment safely with your diet and take control of your Hashimoto's journey!   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.   JOIN THE 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

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

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

Bonnie Rushowick & Janice Pilipow with the Yorkton Brick Flour Mill chat with Danny Ismond on the GX94 Morning Show about the upcoming On-line Auction Fundraiser.

Pastor Henry HansenSeries: Faithful Yet FlawedMatthew 16:21-28

She is one of our favorite guests... and she really likes grain! Amy Halloran is back to talk grain, flour, baking and bakeries of yesteryear. Ray Graf hosts.

Are you looking for a quick and easy dessert to serve at your next dinner party? In this bite-sized episode, we answer a listener question from our hotline that will help you whip up a few easy pudding recipes with confidence. Plus, a caller reveals their foolproof method for getting the glossy, crackly brownie texture of your dreams!Tune in for a quick dose of home cooking inspiration, and give us a call to ask your home cooking question at: 323-452-9084!LINKS:Old fashioned vanilla pudding from Modern Mediterranean that you can make with either corn starch or potato starch (swap 1 for 1) Homemade tapioca pudding from Tastes Better From ScratchSonya's banana pudding recipe Nicole Rucker's Fat & Flour cookbook with recipes for pies with creamy fillings using instant pudding Kari's new favorite brownie recipe: perfect fudgy brownies from Inspired Taste blogSonya's new favorite brownie recipe: glossy fudge brownies recipe from Bravetart ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Thu, 03 Apr 2025 23:00:00 +0000 https://seesee.podigee.io/s3e17-rene-frank 923beda07c99781ac329209346647f99 Join us for a cool, bold and inspiring episode for food lovers, where fine dining meets fearless creativity. Our guest, Chef René Frank, takes us back to the heart of his childhood kitchen, where aromas, flavors and memories first ignited his passion for food. Amid the clatter of pots and the warmth of home-cooked meals, his journey is one that would take courage, vision, and relentless curiosity to transform him into one of the world's most groundbreaking pastry chefs. Named Pastry Chef of the Year four times by Gault & Millau and Rolling Pin, René shares the moments that shaped him and his kitchen at CODA, his two Michelin-starred restaurant in Berlin, a cutting-edge food laboratory where indulgence is redefined, and dessert takes center stage. CODA is not just a place to cook and eat, but a place to nourish, where the World's Best Pastry Chef of 2022 creates dishes that defy convention. In a city known for its freedom, creativity, and rule-breaking spirit, René is rewriting the language of desserts, eliminating refined sugar, butter, and flour to create something entirely new. This episode is about more than food-it's about having the courage to challenge convention, believing in wild ideas, and following through even when the world might call those ideas crazy! https://www.rene-frank.de Instagram: @rene.frank.coda Facebook: René Frank CODA Restaurant: https://coda-berlin.com Instagram: @codaberlin Facebook: CODA Dessert Dining The Chocolate Masterclass of René Frank *This episode is cohosted by European interior designer Petra van Veelen She is owner and CEO at Demucho a Dutch Interior Design Firm. She holds a Master of Science in Architectural Engineering from the Technical University Delft, The Netherlands. Her thesis about the development of a social housing system got marked with honors. She has 20 years of experience in real estate development an interior design with a special interest on sustainable and circular economy. She has also joined the theater as a performing actress in Amsterdam and continued to sing and perform with a choir in Berlin 3 17 full no Food,Kitchen,Chocolate,Fine Dining,Berlin,CODA,Dessert,Sugar,Flour,Courage Dr. Cecilia Ponce Rivera

Instagram: https://www.instagram.com/antiwarcom/Phone bank for Defend the Guard: https://defendtheguard.us/phonebankChapters00:00 - Intro00:21 - White House: Yemen Strikes 'Incredibly Successful'03:38 - 3 Reported Killed in US Airstrikes on Water Infrastructure in Yemen06:38 - Bipartisan Pair of Senators Question Trump's Bombing Yemen08:56 - US Deploys Second Aircraft Carrier to Mideast10:24 - US Imposes More Sanctions on Iran as Tensions Soar13:09 - Persian Gulf States Refuse To Be Launch Pad for Attack on Iran15:28 - Gaza Bakeries Close as Flour Supplies Run Out17:33 - Israeli Attacks on Gaza Kill 42 Palestinians in 24 Hours19:03 - Palestinian Teen Is 63rd To Die in Israeli Prison Since October 721:11 - Israeli Strike on Beirut Building Kills Four22:32 - Turkey Set To Take Control of Syrian Air Base Near Tadmur23:55 - Russia Cannot Accept US Proposals on Ukraine25:48 - Beijing Moves Drills Closer to Taiwan28:38 - US Spent $40 Million Housing Prisoners at Gitmo29:42 - Viewpoints/Outro

When it comes to worshipping God, remember to follow his guidelines—and not yours. -------- Thank you for listening! Your support of Joni and Friends helps make this show possible.     Joni and Friends envisions a world where every person with a disability finds hope, dignity, and their place in the body of Christ. Become part of the global movement today at www.joniandfriends.org   Find more encouragement on Instagram, TikTok, Facebook, and YouTube.

Today we're talking about busting through analysis paralysis and, of course, all our usual Monday segments. Featured Event Member Webinar – Homeopathy for Urgent and Emergent Situations Don't miss this week's member webinar! Learn practical ways to approach health challenges using homeopathy. Details & Sign-Up: https://www.livingfreeintennessee.com/event/homeopathy-for-urgent-and-emergent-situations/ Sponsor 1: The Wealthsteading Podcast Insightful discussions on wealth-building and independent living.

Send us a textWe're joined today by Traffik lead singer, Eddie Charles. Eddie is the last man standing from the era of the brass band lead singers.Eddie has brought big band Traffik back on the road and he tells us about his gigs for the 2025 season. We got into the difference between today's artists singing with backing tracks vs using his own vocals and back up singers.Of course we had to ask him about classic songs like No Evidence, Let me Go, Musical Healing and him being the original big links man and the fact that he was performing in boxers long before Benjai.Eddie speaks on the era of the ground fete and his experiences in fetes like Wasa, Licensing, Flour, Fire, Customs and clears the air on what really caused Machel to pull away from Brass Festival and start the Alternative Concept.While he might be known to some of us as Traffik's lead singer, some of the youths among us might know him more as a soca parang artist and you might be surprised to find out when he started singing parang.The stories are priceless & you won't want to miss this one.Enjoy!!

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

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

In this episode, I welcome back Mike Vaona, the engineer-turned-baker behind Rosehill Sourdough, to chat about his recent deep dive into fresh-milled flours. We cover a range of topics, from tweaking hydration levels and the surprising effects of oxidation to the differences between ancient, heritage, and modern wheats. Mike also shares his thoughts on nutrient loss over time, his favorite gluten-free flour, and best practices for baking with fresh-milled flour. This is one deep dive you won't want to miss!Podcast Episode HighlightsMike's current adventures with fresh-milled floursHow Mike has changed his mind on sifting, hydration, and moreA closer look at oxidation and the process of improving breadDifferent wheat berry compare/contrast (bracket competition)Heritage, ancient, and modern wheatsThoughts on having the best of both worldsBest practices with freshly-milled flourResources Mentioned in This Podcast Episode:Learn more about Mike and Rosehill Sourdough (and get 10% off!) through this link: https://rosehillsourdough.com/cp/JillFind your nearest mill for wheat berries here: https://amyhalloran.net/mills/Listen to Mike's first episode on the podcast here: Season 15: Episode 7: A More Efficient Way to SourdoughLearn more about Air Doctor here: airdoctorpro.comUse code HOMESTEAD to save up to $300 on your air doctor systemOTHER HELPFUL RESOURCES FOR YOUR HOMESTEAD: Sign up for weekly musings from my homestead: http://theprairiehomestead.com/letter Get my free homesteading tutorials & recipes here: www.theprairiehomestead.com Jill on Instagram: @jill.winger Jill on Facebook: http://facebook.com/theprairiehomestead Apply to be a guest on the Old-Fashioned on Purpose podcast: https://www.theprairiehomestead.com/podcast-guest-application Did you enjoy listening to this episode? Please drop a comment below or leave a review to let us know. This can help other folks learn about this podcast and we also really appreciate the feedback!

If you've ever considered making your own fresh flour or wondered about the benefits of using a grain mill, this episode is packed with insights! We dive into the world of grain milling, whole-grain nutrition, and bread-making with industry expert Gary Leavitt, president of Nutrimill. Gary shares his extensive knowledge from over 45 years in the kitchen appliance industry, discussing the importance of fresh-milled flour, choosing the right grains, and how milling at home can revolutionize your baking. We'll also explore Nutrimill's grain mills, their features, and why they've become a staple for home bakers.   Episode Highlights: Why mill your own flour? The hidden nutrient loss in white flour & how fresh flour transforms your baking.  What grain berries to buy and everything you need to know to easily get started milling your own flour. The difference between Nutrimill's stone mill and classic mill. Where to find organic grains for the best flour. How long you can store fresh flour in the freezer without losing nutrients. Where to purchase fresh flour if you don't want to mill your own.   Resources & Links: Shop Nutrimill's Grain Mills & Accessories Exclusive Discount Code: Use code MIXITUP for $20 off any non-sale item! Nutrimill Blog & Recipes (Try the Carrot Cake Recipe!) Where to Buy High-Quality Grains: Azure Standard | Teeton | Palouse Grains Follow Nutrimill on Instagram, Facebook, and YouTube Jamie's Sourdough Bread recipe Jamie's Potato Flake Sourdough recipe   Liked this Episode? Check these Out! Grains, Mills, and Bread Tips with Nutrimill's President Gary Leavitt Listen on Apple Podcasts or Spotify Watch on YouTube Jamie's Newest Obsession: Making Sourdough Bread Listen on Apple Podcasts Watch on YouTube   Where to Listen? Find this episode on Apple Podcasts, Spotify, and YouTube. Don't forget to subscribe, leave a review, and follow along for more episodes, friends!

Of all the Recipe Clubs in all the towns in all the world, these three walk into ours. It's Movie Night at Recipe Club, and we need something to snack on during the flick. Chef Katianna Hong of Yangban brought brown butter furikake Chex Mix. Chef David Chang brought homemade pizza rolls. Chef Nicole Rucker of Fat & Flour brought brownies. But only one can rule the box office of our stomachs. Find out the best movie night snack here! Host: Chris Ying Guests: David Chang, Nicole Rucker, Katianna Hong Producers: Kelsey Rearden, David Meyer, Noelle Cornelio, Ira Chute Director: Kelsey Rearden Engineer: T Cruz, Sam Hess Editor: Ira Chute Production Coordinator: Molly O'Keeffe Learn more about your ad choices. Visit podcastchoices.com/adchoices

(00:37) What does it take to transform a simple culinary skill into a social media sensation with almost 8 million followers? Ryan Peters, known across platforms as Peters Pasta, reveals the extraordinary journey that took him from professional chef to content creator powerhouse.Ryan's path wasn't planned. After years in prestigious kitchens like Salt of the Earth and Ocean Reef Club, a casual six-second video of him making cavatelli pasta unexpectedly garnered half a million views overnight. This one video would completely transform his career and impact countless lives.(08:12) We explore Ryan's Knead to Know podcast, where he interviews influential guests like Larry Fitzgerald and Derek Shelton while cooking pasta, creating yet another dimension to his constantly evolving brand. For anyone fascinated by the intersection of culinary arts, social media, and entrepreneurship, Ryan's story offers valuable insights into finding your unique voice in a crowded digital landscape.(11:42) Ryan has leveraged his platform for creativity with a humanitarian impact. When his egg-doubling challenge videos created massive amounts of pasta (eventually reaching a 10,000-egg collaboration with Mr. Beast), Ryan partnered with Outreached Arms to ensure the food reached those in need, while reducing food waste – combining viral entertainment with meaningful action.(17:11) Our conversation delves into Ryan's innovative approach to content creation – particularly his viral series where he makes pasta in wildly unexpected locations. From NFL stadiums and NASCAR tracks to the Empire State Building, Ryan has turned "making pasta where you shouldn't" into a collaboration strategy that's opened doors with major sports teams nationwide. When industry experts warned him against niching down too specifically, Ryan proved them wrong by creating a unique lane that's attracted millions.(30:30) Later in the show, Becca Hansborough takes us to brunch at Balvanera, and HongChing Cheung shares a beloved family dish from her Hong Kong roots. Enjoy this episode's culinary roundup of creativity and flavor.Support the showLiked the episode? We'd love a coffee!

Tune into this listener's request where I dive into the story of Reuel Colt Gridley who stumbled into a creative way to raise money for the United States Sanitary Commission during the Civil War. Learn about Gridley, the fundraiser, and how Mark Twain is involved. 

Laura Fessenden dreamed of being a record executive, but food nosed ahead of music at Moxie Bread Co. in Boulder, Colorado.  Starting as a barista, Laura took on more and more responsibility until her mentor and bakery founder Andy Clark died in 2022.  Now the overall Director of Operations, Laura and her team are continuing Andy's legacy while building a business that works for everyone, well into the future. There is also mention of Mark's new project, the Bakery Leadership Circle and two new, excellent baking books: Flour is Flavour by Dawn Woodward and Early Riser by Arlo Brandl Helpful Links Moxie Bread Co. @moxiebreadco on Instagram Support the Podcast Here! Rise Up! The Baker Podcast website The Bakers4Bakers Community Mark's Blog, with the Bakernomics series Mark on Instagram Credits: Produced and hosted by Mark Dyck Theme song and music by Robyn Dyck Orange Boot Human logo by Fred Reibin  

Episode: 2429 The Birth of Betty Crocker.  Today, America's First Lady of Food.

It's game time! Let's goooooo! We recap the State of Play, talk a little Xbox, and go over some incredible games we've been playing. LET'S GET AT IT! Subscribe and rate us via iTunes Subscribe on: Amazon Podcasts, Google Play, Spotify, Stitcher Radio, iHeartRadio DISCORD LINK Watch us on TWITCH! RSS feed: http://sidequesting.podbean.com/feed Hosts: Dali, J.J., Zach, Taylor, Sam, Tom, Jonny With Special Guest: No one! SIDEQUESTING PATREON EXECUTIVES: Tom Johnson, Punkdefied SIDEQUESTING PATREON PRODUCERS: Stefan Swandlund, Zero the Prototype, Exageneus, Jeff Grubb NEWS: PlayStation State of Play recap Phil Spencer says Xbox doesn't need to be on Xbox Viktor Antonov passes away WHAT WE'RE ENJOYING  Ender Magnolia (review) The Legend of Heroes: Trails Through Daybreak II (review) Kingdom Come Deliverance 2 Avowed House of Da Vinci VR (review) Path of Fury (review) Tomb Raider IV-VI Remastered (review) While Waiting (review) Review & Preview products supplied by publishers SnackQuesting: Coffee Music Intro: Professor Kliq – Bust This Bust That Music Outro: N.I.M. – Choice Comments? Questions? Email us at: sidequesting @ gmail.com Image courtesy: Xbox

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Kitzur Yomi 90 Siman 46 Sif 30 - 40 [cleaning fruit, veggies, flour, nuts]

Fluent Fiction - Mandarin Chinese: From Flour to Laughs: A Dumpling Adventure Gone Awry Find the full episode transcript, vocabulary words, and more:fluentfiction.com/zh/episode/2025-02-08-23-34-01-zh Story Transcript:Zh: 春节快到了，北半球的大地被厚厚的雪覆盖，寒风呼啸着吹过街道。En: The Chun Jie, or Spring Festival, is fast approaching, and the northern hemisphere is blanketed in thick snow, with chilly winds howling past the streets.Zh: 在这样一个冬季里，家庭团聚是最温暖的事情。今天，Jian和Meiling要在一起为家人准备年夜饭。En: In such a winter, family gatherings are the warmest thing. Today, Jian and Meiling are busy preparing the New Year's Eve dinner for their family.Zh: 他们在厨房里忙碌，希望做出完美的饺子来惊艳亲戚们。En: They're bustling in the kitchen, hoping to make the perfect dumplings to impress their relatives.Zh: Jian站在厨房中央，自信满满地说：“我看过好多次妈妈做饺子，我一定能做。”En: Jian stands confidently in the center of the kitchen and says, "I've watched my mom make dumplings so many times; I can definitely do it."Zh: Meiling却摇摇头，她拿出一本旧旧的食谱，说：“你还是听我的，我们按照奶奶的食谱来吧。”En: Meiling, however, shakes her head and takes out an old cookbook, saying, "Better follow my lead. Let's stick to grandma's recipe."Zh: 厨房里挂满了红色的灯笼和金色的对联，节日的气氛浓厚。En: The kitchen is decorated with red lanterns and golden couplets, brimming with festive atmosphere.Zh: Jian不耐烦地开始动手，想要即兴发挥。En: Jian, impatient, starts improvising.Zh: 他随意地抓起面粉，漫天飞舞的白色粉尘使厨房看起来宛如雪天。En: He casually grabs some flour, and the white dust flying everywhere makes the kitchen look like a snowy day.Zh: Meiling叹了口气，耐心地查看每个步骤：“我们要先和面，然后调馅。”En: Meiling sighs and patiently checks each step: "We need to make the dough first, then prepare the filling."Zh: Jian有些不屑：“这需要什么技巧？放上些肉和菜就好了。”En: Jian dismissively says, "What skill does this need? Just throw in some meat and veggies."Zh: 于是他随意将肉馅倒入锅中，En: He then casually pours the meat filling into the pan.Zh: 火势比他想象中要旺，短短几分钟，锅底便传来糊味。En: The fire is stronger than he imagined, and within minutes, there's a burning smell from the bottom of the pan.Zh: Meiling忙过去，想要及时补救，却只是无奈地摇头。En: Meiling rushes over to remedy the situation but can only shake her head helplessly.Zh: 此时的厨房一片狼藉，堆满了洒落的面粉和焦黑的锅。En: The kitchen is now a complete mess, littered with spilled flour and charred pots.Zh: Jian尝试着挽回局面，Meiling则默默拿起电话下了外卖订单。En: Jian tries to salvage the situation, while Meiling quietly picks up the phone and orders takeout.Zh: 晚上，家人们围坐在餐桌前，桌上的饺子热腾腾香喷喷。En: In the evening, the family sits around the dining table, and the dumplings on the table are steaming hot and fragrant.Zh: 大家吃着外卖的饺子，笑着听Jian和Meiling讲述他们的“烹饪冒险”。En: Everyone eats the takeout dumplings, laughing and listening to Jian and Meiling recount their "culinary adventure."Zh: 整个房间充满了欢声笑语。En: The whole room is filled with joy and laughter.Zh: Jian挠挠头，承认道：“看来我确实需要多学学做饭。”En: Jian scratches his head and admits, "Looks like I really need to learn more about cooking."Zh: Meiling则笑着对他说：“有时候，享受过程比结果更重要。”En: Meiling smiles and says to him, "Sometimes, enjoying the process is more important than the outcome."Zh: 从此，Jian明白了自信不能代替经验，Meiling也学会了别太拘泥于规则。En: From then on, Jian understood that confidence cannot replace experience, and Meiling learned not to be too rigid with rules.Zh: 这个失败的饺子故事成了他们家每年春节的必讲趣闻，也成了家庭团聚时最美好的回忆之一。En: This dumpling fiasco became a must-tell anecdote at their annual Spring Festival, and one of the most beautiful memories during their family reunions. Vocabulary Words:approaching: 快到了hemisphere: 半球blanketed: 覆盖chilly: 寒冷的gatherings: 团聚bustling: 忙碌的impress: 惊艳improvising: 即兴发挥remedy: 补救littered: 堆满salvage: 挽回recount: 讲述culinary: 烹饪的outcome: 结果confidence: 自信experience: 经验rigid: 拘泥fiasco: 失败anecdote: 趣闻reunions: 团聚central: 中央recipe: 食谱festive: 节日的impatient: 不耐烦flour: 面粉dust: 粉尘dismissively: 不屑imagine: 想象helplessly: 无奈admit: 承认

We love “the new.” Especially when it comes to the restaurant scene, we get excited about the spot that just opened its doors or discovering a place the rest of the community hasn't caught on to yet.While the rookies get everyone worked up, it's the veterans who create the foundation of a city's food identity. And we've got two of them leading the lineup for this episode of the podcast.First up is Bacchus, the venerable Bartolotta-owned restaurant that announced a couple different developments around its 20th anniversary. For starters, executive chef Nick Wirth and chef de cuisine Brent Davis have come up with a new a la carte dinner menu, which will debut along with a new bar menu Feb. 20. Among the items you'll find are charred Spanish octopus, smoked wagyu pastrami, Seremoni black cod with burnt honey celeriac and couscous pilaf, and Wagyu skirt steak with miso-glazed ube and grilled kimchi bok choy.The restaurant will also take a night to properly celebrate the 20th anniversary as it hosts a champagne dinner March 6. The aforementioned chef duo have put together a five-course menu for the occasion, which will also include pairings of bubbly from the likes of Dom Pérignon and Laurent Perrier.Another longstanding Milwaukee eatery got the Ann Christenson treatment recently, as our favorite food writer took a peek inside Pizza Man's comeback. Once the king of our city's pie scene (arguably), Pizza Man experienced some slippage as it suffered through fire, a couple location changes and attempted expansion.It's now back at the Downer location and trying to recapture its former glory under new owners Thomas Schafer and Krys Zielinski. Ann stopped by a couple times to get a feel for how things are coming along and found mixed results, as well as steady improvement. As she put it in her Milwaukee Magazine story, “This reboot needs to succeed. Downer Avenue needs it to.”Here's what else found its way into this episode:A juicy piece about Prime Rib you'll only find in the pages of Milwaukee Magazine.A new concept called Outlaw Oyster that'll pop-up inside Crafty Cow's Wauwatosa location.A chat about What Mrs. Fisher Knows About Old Southern Cooking, the first African-American cookbook from 1881.Finally, we have another in our series of interviews with some of Milwaukee's very best chefs — who just so happen to be whipping up an original dish you can try at Radio Milwaukee's SoundBites. Egg & Flour's Adam Pawlak gets the microphone on this episode and talks with Kenny Perez about the tostada he's working on for Feb. 27.Adam is one of 12 different chefs lending their considerable talents to SoundBites, a group that includes Dane Baldwin from The Diplomat, Kristen Schwab from The Wolf and Gregory León from Amilinda. To make your reservation at this very exclusive table, head over to the event page.

In this episode of Wake Up and Read the Labels, host Jen Smiley breaks down clean eating in a way that's simple, practical, and totally doable. She tackles the myths around what makes food "healthy," explains why reading ingredient labels is crucial, and provides easy swaps to help you feel your best. Plus, she shares the one-week roadmap to clean eating and the inspiring story of a client who lost 35 lbs just by making better food choices—without restrictive dieting!Download the new Read the Labels app now available! https://apps.apple.com/us/app/read-the-labels-food-scanner/id6738658640  Disclaimer:The content provided by Wake Up and Read the Labels and Jen Smiley is for informational purposes only and is not intended as medical advice. Jen Smiley is not a licensed nutritionist, dietitian, or health professional. All recommendations and insights are based on her personal research and experiences. Always consult a qualified healthcare provider before making any changes to your diet or wellness routines. Additionally, some of the links shared may be affiliate links, meaning Wake Up and Read the Labels may earn a small commission at no additional cost to you. This supports our ability to bring you quality content. What You'll Learn In This Episode: What is clean eating? The simple way to start todayWhy ingredient labels matter (and how brands trick you with misleading claims)The truth about cheeseburgers – it's not the beef, it's the bun! How processed foods contribute to inflammation and weight gainTop 3 food groups to swap first: Flour, Oils, and SugarClean grocery shopping tips (plus, an app that scans foods for you!) A 21-day challenge to eliminate dairy and see how amazing you feelMeal planning made easy: Quick breakfast, lunch, and dinner ideas Jen's Links:Instagram: https://www.instagram.com/wakeupandreadthelabels Facebook: https://www.facebook.com/WakeUpAndReadTheLabelsThe Wake Up Label Letter: https://jensmiley.substack.com/subscribeApple Podcasts: https://podcasts.apple.com/us/podcast/wake-up-and-read-the-labels/id1618784569 Spotify: https://open.spotify.com/show/7v3WcgicHQrjU9iCEcLZLX

In this episode of The Valley Today's Tourism Tuesday - Shenandoah County edition, host Janet Michael and cohost Kary Haun talk with local business owner, Meredith Norris from Flour & Water Co. in Woodstock and dive into the bakery's history and the roles of various family members and partners, including Paige, Jacoby, and Tyler. They discuss the shop's menu evolution, including pastries, bread, lunch and dinner options, and the addition of new partners and offerings. There is a discussion about culinary education and local talent fostering a food renaissance in the Shenandoah Valley. Meredith explains their philosophy on employee retention, work-life balance, and the importance of family values in their business. Special events like Valentine's tea service, Supper Club dinners, and partnerships with local businesses are highlighted. The conversation wraps up with upcoming events for Valentine's Day in Shenandoah County, like horseback riding at Fort Valley Ranch and a Valentine's Wine Adventure hosted by Sought After Spaces. Learn more about Flour & Water on their website: https://www.flourandwaterco.com/ and follow them on Facebook. Find more events in Shenandoah County here: https://visitshenandoahcounty.com/events/ 

Gizmo joins Sam to discuss Nainggolan's arrest for cocaine trafficking, €1 homes on the Mediterranean, Suburra, a creative issue to the homeless epidemic and more. Enjoy!Follow Sam @imSamAdamo

Mark1 is a public benefit corporation focused on accelerating the commercialization of emerging industrial technologies and climate solutions. Spun out of Deep Science Ventures and the Rocky Mountain Institute, Mark1 offers early-stage project development support, front-end planning, and catalytic capital for innovative companies. By bridging the gap between technology development and project deployment, they help startups navigate the complexities of project financing, off-take agreements, and regulatory processes. Julian Ryba-White, Co-Founder and CEO of Mark1, was previously a Principal at Nokomis Energy, Senior Director at TenK Solar, and Manager at SolarCity. Here are five takeaways. Bridging the commercialization gap: Julian explains the unique challenges companies face when transitioning from technology development to project deployment and how Mark One supports this process through expertise and resources. Adoption readiness levels: Mark One introduces the concept of "adoption readiness levels" from the DOE to measure project viability and prepare companies for scaling. Catalytic capital: Julian details their funding approach, offering $300,000 to $500,000 tied to project milestones to de-risk development and align incentives. Holistic project development: Mark One's bespoke program identifies gaps in technology, finance, and equity, providing tailored support through a co-development agreement. Career advice for emerging professionals: Julian emphasizes the importance of patience, family time, and human connection in balancing personal and professional growth.

Join host Sarah Mueller as she shares the impact of going no sugar, no flour, and no sweeteners, and learn how this challenge helped her gain control over emotional eating and simplify her life. Sarah discusses the power of making intentional decisions and how it can lead to a more fulfilling life. Chapters

In this episode, we're diving deep into the world of freshly milled flour!

In this episode of The Wisdom of Wellness Podcast, Dr. Kayla Lucas unpacks a pervasive and often overlooked ingredient in our food system—enriched wheat flour. From its history to its current impact on health, Dr. Kayla examines its connection to nutrient depletion, synthetic additives, glyphosate contamination, and the challenges it poses for those with MTHFR gene mutations. Offering practical tips for making healthier choices, such as sourcing alternative flours, supporting local farmers, and reading food labels, she empowers listeners to take small, sustainable steps toward better health. This conversation is a call to rethink convenience and prioritize food choices that truly nourish the body.Notable Messages:Audit your pantry and food choices for enriched wheat flour.Replace processed foods with organic or minimally refined alternatives.Prioritize natural folate sources like leafy greens and legumes.Support local farmers and choose glyphosate-free certifications.Small, gradual dietary changes can lead to sustainable health improvements.Resources:Reading Food Labels - Pt 1Reading Food Labels - Pt 2Have You Heard of MTHFR? w. Jamie Leetouchstone essentials Discounts:$50 off Zeolite Detox Pack - Special Offer: Zeolite Detox Pack$10 off Fulvic Minerals - Special Offer: Fulvic Minerals+Send us a textDon't forget to subscribe and leave a 5-star review.Send your questions & comments to: info.thewowpodcast@gmail.com You can also share it on your social media and tag me @the.wowpod & @iam.drkaylalucasJoin us inside The Faithful Well Broadcast Thank you so much for being a part of the WOW pod community; until next time! Lead with love and joy!

Welcome back to our weekend Cabral HouseCall shows!   This is where we answer our community's wellness, weight loss, and anti-aging questions to help people get back on track!   Check out today's questions:      Sheena: Hi Dr. Cabral! Love you and thank u for all that u do! I'll try to keep this short as possible. - 5"1, 107 lbs, 44 yo, fit female, possibly in perimenopause, upper/lower body vata, only calves pitta/kaffa, results from Big 5 is yeast and candida overgrowth (Limited CBO recommended), in Adrenal Resist stage, sex hormones low, testosterone is optimal, omega 3 is 10.4, thyroid optimal, cortisol is optimal. - I do orange theory but feeling more depleted, was told to stop for now. - How can I keep my gains if I can't workout bc of adrenals? - Which body type do I eat for if I'm a mix dosha? - I don't have weight to lose but could lose some body fat, is that the same? (current bf 24%). - How do I gain muscle and lose body fat for my dosha? - What should my macro split be? Just wanted to add that because I'm at the Adrenal Resistance stage, I was recommended by my coach to do things to help bring energy IN , instead of putting out. I'm just confused with HOW to workout and eat exactly while in perimenopause with adrenal resistant, with mainly vata dosha. It seems my perimenopause is telling me to workout and build muscle but my adrenal resistance is telling me not to. (I sleep 6-7 hours on workdays, and 8-9 hours on weekends). Any help and recommendations will be appreciated!! Thank you much! You're the best! Thank you!     Suzy: Hi dr. Cabral, I truly appreciate you potcast, it has majorly transformed mine and my family's health and lifestyle. I have a question about freshly ground ancient wheat flour, is it inflammatory same as modern processed wheat? Or does it even have health benefits for someone who has a well balanced gut and isn't sensitive to gluten? I know it's a very controversial topic but I'd like to hear your opinion on it. Thank you for your answer!     Danielle: Hi! I will be trying to conceive in the next 6 months so I'm looking to optimize my health, I recently got my bloodwork done and saw I have high iron levels- I think this might be from using a cast iron regularly. Most prenatal vitamins I'm finding have iron in them. Would you recommend looking for a prenatal without iron? Do you have any brands you recommend? Additionally, is your omega 3s and daily nutritional support safe for pregnancy?      Ronald: Dear Dr. Cabral, I've heard that it can take 10-15 years to fully detoxify from years of smoking. Are there any effective ways to accelerate this process? I'm aware that sauna therapy can be beneficial, but are there any more affordable options? Additionally, I'm concerned about the potential for toxin buildup in my liver and bladder, increasing my cancer risk. Could you please provide some advice on how to minimize these risks? I'm a 75 yo male and have smoked since I was a teenager. Thank you for your time and expertise. Sincerely, Ronald Thank you for tuning into today's Cabral HouseCall and be sure to check back tomorrow where we answer more of our community's questions!      - - - Show Notes and Resources: StephenCabral.com/3270 - - - 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!  

In this episode of the Restaurant Rockstars podcast, Roger hosts David Steele, chairman of Great Gold Hospitality Group and Flour and Water Hospitality Group. They dive into strategic planning, essential systems, staff training, leadership, accountability, marketing, and tech stacks crucial for a successful restaurant business. David shares his journey from dishwasher to finance professional to prolific restaurateur, emphasizing the importance of business principles, consistent P&Ls, and training. They also discuss the significance of proactive planning, promoting from within, managing financials, and the evolving roles of tech and marketing in the hospitality industry. Learn the Top 3 Restaurant Profit Killers and how to fix them FREE DOWNLOAD: https://restaurantrockstars.com/profits/ The Restaurant Academy Training System We will train you and your entire team to up level your business, maximize sales and optimize profits - Join the Restaurant Academy: https://restaurantrockstars.com/joinacademy Connect with our guest: https://www.facebook.com/david.steele.5661 https://www.linkedin.com/in/david-steele-76088a/ https://www.instagram.com/davidgsteele/ https://davidsteele.xyz/ fwhospitality.com greatgoldtahoe.com Thank you to our sponsors: The Birthday Club – Everyone celebrates their birthday! Get new and repeat business, fill your tables, and boost sales with Birthdays: https://jointhebirthdayclub.com/BirthdayRockstar/ Sculpture Hospitality are your restaurant's Food & Beverage Inventory experts. Don't leave thousands of dollars in Profit to chance when there is a simple Inventory system! Sculpture Hospitality don't just manage your inventory, they give you a clear picture of your restaurant's profitability. Get a no obligation FREE Inventory Consult at https://SculptureHospitality.com/rockstar Restaurant Technologies: takes care of your fry oil challenges. They handle everything end-to-end from delivering, filtering monitoring, collecting, and recycling your waste cooking oil. Restaurant Technologies customers save 10-15% on their insurance premiums and even get bonuses for any new customer referrals. https://www.rti-inc.com or call 866-399-3639 to get started today. TerraSlate menus are waterproof, rip-proof, antimicrobial and easy to clean. They ship to every state and over a hundred countries with a fast 1 day turnaround and Free overnight shipping. Get your menus from TerraSlate at https://terraslate.com

Peeling Back the Benefits: The Wonders of Banana Peel FlourMost people discard banana peels and only eat the fruit inside. However, research shows that the peels of bananas have many health benefits when dried and ground into flour. Listen in this week as Dee discusses this sustainable, nutrient-rich flour and some creative ways to incorporate banana peel flour into your recipes while reducing food waste and supporting a healthier lifestyle.Reference:Shafi, A., Ahmad, F., & Mohammad, Z. H. (2022). Effect of the addition of banana peel flour on the shelf life and antioxidant properties of cookies. ACS Food Science & Technology, 2(8), 1355–1363. https://doi.org/10.1021/acsfoodscitech.2c00159

Meet this amazing group of people who help bring food to your and your neighbor's tables. This interactive program will include delicious samples from Sway and Curtis Aikens plus a panel discussion. It will be a fun, informative event that might change how you view our Bay Area food system.  Andy Naja-Riese, CEO of the Agricultural Institute of Marin County, will discuss how we can strengthen our local food system in a changing climate. Chef Curtis Aikens, a former host and founding chef of The Food Network, will explain the Marin City HEAL Collaborative CAT, its three food system priorities, and how that ties into farmers markets and food banks. Ms. Tanis Crosby will discuss the mission of the San Francisco-Marin Food Bank to end hunger with a commitment to equity, collaboration and community. And Sway, founder of Forest & Flour, will share their journey into the allergen-free world and discuss how food nourishes environmental health, playing a vital role in bridging tradition, modernity, resilience and social justice. Organizer: Patty James   A Nutrition, Food & Wellness Member-led Forum program. Forums at the Club are organized and run by volunteer programmers who are members of The Commonwealth Club, and they cover a diverse range of topics. Learn more about our Forums. Learn more about your ad choices. Visit megaphone.fm/adchoices

David Becker, son of Brad and Sue Becker, shares what it was like growing up with freshly milled flour. He shares stories of his unique upbringing, which include quickly recovering from sports injuries, his first encounter with seasonal allergies, and memorable moments at the farmers market. Topics mentioned in this episode: tonsils, seasonal allergies, quick healing from extreme sports injuries, tonsils, warts, quick meals, hunger satisfaction, gluten intolerance,  LISTEN NOW and SUBSCRIBE to this podcast here or from any podcasting platform such as, Apple Podcasts, YouTube, Spotify, Alexa, Siri, or anywhere podcasts are played. For more information on the benefits of REAL bread - made from freshly-milled grain, visit our website, breadbeckers.com. Also, watch our video, Only Real Bread - Staff of Life, https://youtu.be/43s0MWGrlT8. If you have an It's the Bread Story that you'd like to share, email us at podcast@breadbeckers.com. We'd love to hear from you! Visit our website at https://www.breadbeckers.com/ Follow us on Facebook @thebreadbeckers and Instagram @breadbeckers. *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. #tonsils #allergies #seasonalallergies #sportsinjuries #naturalhealing #healthylifestyle #healthyliving #tonsils #tonsilectomy #drdenmark #drleiladenmark #mealprep #warts #extremesports #glutenintolerance