Podcasts about Flour

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

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

Livestock moving from England to Wales will have to be tested from next month. The Welsh Government says that once the whole of England becomes a restricted zone for the bluetongue disease on the first of July, animals will have to test negative for the disease before they can go into Wales. There have been no cases of bluetongue in Wales, or in Scotland this year. There the government also decided earlier this month that animals should be tested if they're coming from a restricted zone. Earlier this week the Livestock Auctioneers Association warned on this programme that limiting the movement of animals across the boarders would be 'catastrophic'. As the UN Oceans summit in Nice draws to a close, it's hoped that more countries will ratify a High Seas Treaty and so bring it into force. This agreement was made two years ago to put 30% of international waters into marine protected areas by 2030. However even within those areas, bottom trawling is allowed. Bottom trawling is already banned in some English waters and the government is consulting on plans to extend that ban. We speak to Michael Kaiser professor of fisheries conservation at the Lyell centre at Heriot Watt University. All week we've been following the journey from field to bread bin - and today we're at the millers. 85% percent of the wheat used for our bread is grown and milled in the UK. We import about 15 percent of bread wheat from Canada and Germany. We visit a miller in Essex who can trace his milling roots right back to the Domesday book. Presenter = Charlotte Smith Producer = Rebecca Rooney

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

Have you noticed how everyone seems obsessed with sourdough bread lately? Well, my wife and I have been experimenting with sourdough baking for a couple of years now, and in this episode, I'm breaking down the real story behind sourdough. Is it truly healthier, or is that just hype? I'll walk you through why sourdough might digest easier, how it impacts nutrient absorption, and what types of flour you should (and shouldn't!) use. Plus, I'll share our personal experiences, what works for us and how much sourdough is really too much.  Tune in to discover if sourdough deserves a spot in your diet or if it's best left for occasional indulgences. Learn more: Why Pizza Is Unhealthy (And How to Make It Healthier): https://michaelkummer.com/why-pizza-is-unhealthy/ Pros & Cons of Animal-Based Diet (And Why I Switched From Paleo): https://michaelkummer.com/animal-based-diet/ 91: How to Know If Food Is Good for You!: https://www.primalshiftpodcast.com/91-how-to-know-if-food-is-good-for-you/ Thank you to this episode's sponsor, OneSkin! OneSkin's lineup of topical skin health products leverage the power of the company's proprietary OS-01 peptide to remove dead skin cells, improve collagen production, increase skin hydration and more.  Check out my before and after photos in my OneSkin review: https://michaelkummer.com/health/oneskin-review/  Get 15% off with my discount code MKUMMER: https://michaelkummer.com/go/oneskinshop  In this episode: 00:00 - Intro 00:52 - What makes sourdough different from bread 01:27 - Why sourdough might be easier to digest 04:00 - The truth: you don't need bread 04:48 - How much sourdough we actually eat 05:43 - Best flour choices for sourdough 07:57 - Getting started with sourdough at home 09:31 - Our personal experience with sourdough 10:48 - Common misconceptions about sourdough 12:25 - Final thoughts Find me on social media for more health and wellness content: Website: https://michaelkummer.com/ YouTube: https://www.youtube.com/@MichaelKummer Instagram: https://www.instagram.com/primalshiftpodcast/ Pinterest: https://www.pinterest.com/michaelkummer/ Twitter/X: https://twitter.com/mkummer82 Facebook: https://www.facebook.com/realmichaelkummer/ [Medical Disclaimer] The information shared on this video is for educational purposes only, is not a substitute for the advice of medical doctors or registered dietitians (which I am not) and should not be used to prevent, diagnose, or treat any condition. Consult with a physician before starting a fitness regimen, adding supplements to your diet, or making other changes that may affect your medications, treatment plan, or overall health. [Affiliate Disclaimer] I earn affiliate commissions from some of the brands and products I review on this channel. While that doesn't change my editorial integrity, it helps make this channel happen. If you'd like to support me, please use my affiliate links or discount code. #SourdoughBread #HealthyLifestyle #AnimalBasedDiet  

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

NEWS WEAKLY 161 – 31st May, 2025This week on News Weakly, Tony Abbott emerges from the political crypt, COVID returns for its remix tour, and Gaza and Sudan redefine “humanitarian aid” into a phrase meaning “good luck, you're on your own.” All that, plus Sussan Ley's factional juggling act and a Rick Astley variant you can't get out of your lungs.Top Stories of the Week:FRONT BENCH PRESS!NEW VARIANT, OLD COVID!FAMINE, FLOUR & FRIENDLY FIRE!Quote of the Week:“Tony Abbott wants to fix the Liberal Party the way a chainsaw fixes a jigsaw puzzle: loudly, destructively, and while muttering something about the glory days of John Howard.”Sami Shah is a multi-award-winning comedian, writer, journalist, and broadcaster.For more: http://thesamishah.comTheme music 'Historic Anticipation' by Paul MottramThis podcast is written, hosted, and produced by Sami Shah. Hosted on Acast. See acast.com/privacy for more information.

In this episode of Westchester Talk Radio, host Andrew Castellano speaks with Miranda Bucciero, owner of Flour Power and one of the standout honorees in 914INC.'s 15th annual Wunderkinds class. Each year, 914INC. recognizes a select group of Westchester's most talented and forward-thinking professionals under 35 who are making a meaningful impact in their industries and communities. Miranda is featured in the May/June 2025 issue and was celebrated alongside her fellow honorees at a special awards cocktail reception held on May 20 at the Mamaroneck Beach and Yacht Club. Listen to hear her story, entrepreneurial spirit, and what's baking next at Flour Power. 

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

Flour and limited aid reached parts of Gaza yesterday after Israel allowed some trucks through, but Palestinian officials say it falls far short of easing the 11-week blockade's severe shortages.

Flour and limited aid reached parts of Gaza yesterday after Israel allowed some trucks through, but Palestinian officials say it falls far short of easing the 11-week blockade's severe shortages.

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

In this episode of Modern Ancestral Mamas, we chat with Courtney Queen, the sourdough baker and real food educator behind Butter for All. If you've ever wondered how to keep your sourdough starter thriving, how to make fresh milled flour work in your favorite recipes, or how to incorporate sourdough baking into your homeschool rhythm, this episode is for you. Courtney brings both precision and passion to the ancestral baking world. Whether you're a seasoned baker or just getting started, you'll come away inspired and better equipped to nourish your family with real, fermented bread.   We are so grateful to our sponsors!  Baja Gold Salt Use code MAM10 for 10% off at checkout | https://bajagoldsaltco.com/  Corey's Cookbooks | MAM15 for 15% off | Automatic downloads of three different cookbooks   Support the Show We love partnering with brands that align with our ancestral values and aid in nourishing our listeners and their families. When you shop through the affiliate links below, using our codes, you help keep Modern Ancestral Mamas going — at no extra cost to you. Thank you for supporting the show!   Masienda | MAM10 for 10% off | We love their tortilla starter kit!  Seatopia | ANCESTRALMAMA for 10% off | Christine loves their Sashimi Date Night box Farrow | ANCESTRALMAMAS for 10% off | We love their FaceFood product!    Books Mentioned: Nourishing Traditions   Recipes Mentioned: Sourdough Chocolate Chip Cookie Sourdough Pie Crust Cranberry Apple Duck Liver Pate   Previous Episodes Mentioned: How to Choose the Best: Flour Edition   Connect with Courtney: Butter for All Website Butter for All Facebook Butter for All Instagram Butter for All YouTube Butter for All Pinterest Butter for All Bonfire Butter for All X   Connect with Christine and Corey: @fornutrientssake | https://www.instagram.com/fornutrientssake/  @nourishthelittles | https://www.instagram.com/nourishthelittles/  @modernancestralmamas | https://www.instagram.com/modernancestralmamas/ YouTube | https://www.youtube.com/@ModernAncestralMamas7 

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

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

Indian food historian, Jonty Rajagopalan, and her friend, Rashmi share their recipe for khandvi, a beloved Gujarati snack made from chickpea flour. The process starts with creating a gluten-free chickpea flour batter, with buttermilk, ginger chili paste, and spices. Constant stirring is essential to achieve a smooth, thick consistency. After cooking, the mixture cools before being shaped on the kitchen countertop. The dough is then cut, rolled, and topped with spices to create soft, melt-in-your-mouth treats. Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

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

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

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!