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This episode starts with a listener trying to solve a very real problem: how to get wheelchair-accessible seating for Rizz Show Night at the Blues game when the normal accessibility option isn't showing up for the theme-night tickets. Instead of letting Zach wander endlessly through ticketing menus designed by somebody who apparently hates convenience, Riz decides to pass the issue along and try to get him some actual help.Then the show turns to a frightening story out of Columbia, Missouri, where a 21-year-old former Mizzou student suffered severe injuries after falling from the rooftop area at Harpo's. The crew talks about what was known about the accident, the young man's condition, and their own experiences with Columbia's downtown, the Blue Note, Shakespeare's, old venues and the college-town scene. It's a genuinely awful situation, and everybody's hoping the kid pulls through.But because this is a funny show physically incapable of traveling in a straight line, we eventually get an update on the earlier 49ers prostitution-sting discussion. A listener from Ohio introduces the theory of a possible “Sunday brunch special,” which only creates more questions about how a wealthy NFL owner allegedly winds up at an East Palestine trailer park at 9:30 in the morning. Then comes the important question nobody else is brave enough to investigate: What kind of car are you driving into that situation?And then Simpleton Trivia arrives to destroy everybody's self-esteem.The premise sounds insultingly easy: answer 10 common-knowledge questions in 45 seconds. Get one wrong and you're immediately done. Callers can either take the challenge themselves for two pairs of tickets or put their faith in somebody from The Rizzuto Show and bet on—or against—them.What could possibly go wrong?Everything.Chris steps up first and is immediately asked how many days are in a leap year. His answer? 365. Goodbye, Chris. Thanks for playing.Matt looks unstoppable. Hours in two days? 48. Capital of the United States? Washington, D.C. Sides on a stop sign? Eight. South Pole? Antarctica. He's cruising toward victory until Rafe asks what color you get when you mix red and yellow.Green.Orange. It's orange.Then Tom makes the smartest decision anybody makes during the entire game: bet against Lern. She powers through skin, inches, Mercury, multiplication and Thanksgiving before the trees show up. Pine tree? Deciduous?Evergreen.Congratulations, Tom. You have successfully weaponized our stupidity for free Blues tickets.Mark tries next and comes flying out of the gate powered by Pepsi and Red Bull, which sounds medically questionable but strategically promising. He handles math, directions, colors, decades and elephants before being asked which state is known as the Sunshine State.California.Damn.Then a caller decides to trust Riz. This goes spectacularly well for roughly zero seconds. His first question: how many nickels make $1.25?And thus “25, damn” joins “California, damn” and “deciduous, damn” in the rapidly expanding Simpleton Trivia Hall of Shame.Surely Moon can save the reputation of the funny show, right?A caller puts his faith in Moon because Moon hasn't let him down in five years. Even worse, the caller wants Blues tickets so he can take his daughter to her first Blues game. The emotional stakes are unnecessarily high. Everybody tells him not to tell the kid yet.Moon starts strong. Seven times eight? Sand makes glass? Bald eagle? Caterpillars become butterflies? Springfield?Then Rafe asks how many months have 31 days.Moon says five.It's seven.Somewhere, an imaginary child begins crying in study hall.There's one final shot at redemption when Miranda puts her faith in Moon for AC/DC and Foo Fighters tickets so she can take her nine-year-old son to his first show. Again, everybody immediately makes this far more emotionally devastating than a morning-radio trivia game has any right to be.Moon crushes the equator, 50 states, rubies, multiplication, frogs, Canada, spider legs and photosynthesis.Then comes bread.What's the main ingredient?Yeast? Water?Flour.The game is over, dignity is dead, and Tom—the guy who had the good sense to bet against the show—is basically the only person walking away happy.This funny show has once again proven something important: never underestimate common knowledge, never trust a radio personality with your child's concert dreams, and if you're offered the opportunity to bet against The Rizzuto Show, maybe take it.Deciduous. Damn.Follow The Rizzuto Show → linktr.ee/rizzshow for more from your favorite daily comedy show.Connect with The Rizzuto Show Comedy Podcast online → 1057thepoint.com/RizzShow.Hear The Rizz Show daily on the radio at 105.7 The Point | Hubbard Radio in St. Louis, MO.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Heather Hardcastle is a California-based pastry chef known for redefining gluten-free baking through a seasonal, ingredient-driven lens. Her work centers on creating food that feels generous, beautiful, and deeply satisfying — and just so happens to be gluten-free. Heather is the founder of Flour Craft Bakery, a beloved 100% gluten-free bakery with two Bay Area locations, established in 2010. Through Flour Craft, she has built a loyal following for her refined yet approachable pastries and savory offerings rooted in natural ingredients and artisan technique. Heather is the author of The Flour Craft Bakery & Cafe Cookbook (Welcome Books, 2021), and has developed widely distributed product lines that bring her signature style into home kitchens. Her work continues to evolve through her growing Substack community, where she shares seasonal recipes and cooking rhythms, and through her retail concept, The GoodLife Shop. Flourcraftbakery.com Shopgoodlifehome.com Instagram: @flourcraft Substack: flourcraft.substack.com In this episode we explore: • What made Heather change careers and immerse herself in pastry • Attending CIA and teaching herself the art of gluten-free pastry • From farmers' markets to a brick-and-mortar space: the birth of Flour Craft Bakery • Which flour blends Heather uses • Opening a second bakery as well as a lifestyle shop • What gluten-free product presented the biggest challenge • Book debut: writing The Flour Craft Bakery & Café Cookbook • Heather's best baking tip and advice to aspiring pros • And much more!
Juggling motherhood and entrepreneurship comes with unique challenges and unique rewards. In this episode with Lily of The Flour Barn, we talk about running a thriving micro bakery while managing a blog, YouTube channel, and teaching schedule. From setting boundaries and avoiding burnout to slowing down and auditing systems for smarter growth, Lily shares the rhythms that keep her business sustainable and her home life prioritized. We cover her weekly workflow, stress-reducing systems, lessons from five years of menu refinement, and when to choose freshly milled whole grains vs. white flour. Whether you're dreaming of starting a business or simply looking for inspiration to work smarter at home, you'll love this conversation!In this episode, we cover:Managing a full plate as an entrepreneurial mother: running a micro bakery with a blog, YouTube, storefront, and teaching classesFinding rhythms that allow space for being present in your real life without turning every moment into contentThe importance of establishing realistic boundaries that make business sustainable over the long haulBalancing business growth with your true priorities and how opportunity can sometimes become a burdenThe payoff of slowing down to do the deep work– audit systems, strategize well, and make your work easier instead of getting stuck in old waysWeekly rhythm breakdown for a weekend microbakery: grocery runs, baking classes, dough prep, lamination and proofing days– getting it all done as a mom of littlesSmall business systems that reduce stress: online pre-orders, projecting sales, and intentionally slow growthLessons learned from five years of refining the menu and workflow for maximum profit (without burning out)Diving into our philosophies on when to use choose the nutrient density of freshly-milled whole grains vs. when to opt for the effectiveness of white flourAdjusting all-purpose recipes for whole grains without sacrificing texture or flavorView full show notes on the blog + watch this episode on YouTube.Thank you for supporting the sponsors that make this show possible!RESOURCESListen to Lily's previous appearances on Simple Farmhouse LifeHomeBaked by KateSarah Kieffer's lamination methodJoin my FREE masterclass to learn my 4-step framework for making money on YouTubeMaster the rhythm of sourdough with confidence in my Simple Sourdough courseGain the sewing knowledge and skills every homemaker needs in my Simple Sewing seriesTurn your content creation dreams into a profitable business with my YouTube Success AcademyKeep all my favorite sourdough recipes at your fingertips in my Daily Sourdough cookbookCONNECTLily of Flour Barn Bakery | Website | Instagram | YouTube | Facebook | PinterestLisa Bass of Farmhouse on Boone | Blog | YouTube | Instagram | TikTok | Facebook | PinterestDo you have a question you'd like me to answer on the podcast? A guest you'd like me to interview? Submit your questions and ideas here: bit.ly/SFLquestions.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Part two of Secrets, Who on the Show Can..., The News Dez Refused to Use, What We LearnedSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Sorry for the inconvenience, but the original media file for this episode has been removed. Use the following link which connects you to my affiliated Amazon account to purchase the…
durée : 01:00:11 - Les Nuits de France Culture - par : Albane Penaranda - équipe : Mathias Le Gargasson, Antoine Dhulster, Rafik Zénine, Vincent Abouchar, Emily Vallat, Hassane M'Béchour, INA Vous aimez ce podcast ? Pour écouter tous les épisodes sans limite, rendez-vous sur Radio France
durée : 00:59:30 - Les Nuits de France Culture - par : Albane Penaranda - équipe : Mathias Le Gargasson, Antoine Dhulster, Rafik Zénine, Vincent Abouchar, Emily Vallat, Hassane M'Béchour, INA Vous aimez ce podcast ? Pour écouter tous les épisodes sans limite, rendez-vous sur Radio France
Send us Fan MailListen to Gerardo Moceri Jr., co-owner of Gerardo's Pizzeria in Sedona, Arizona, on The Hot Slice Podcast with Pizza Today.What does it look like when the second generation of a pizzeria learns about the Slow Food movement and brings sustainable practices back to the family business? In the case of Gerardo Moceri Jr., it means stone-milled flour made from ancient grains, house-made mozzarella and a Snail of Approval.In this episode of The Hot Slice podcast, we sit down with Gerardo Jr., who earned a degree in sustainability from Arizona State University and studied at Italy's University of Gastronomic Sciences. He's used the experience to improve the product and customer experience at the family-owned wood-fired pizzeria by deepening the commitment to regenerative agriculture and turning the restaurant into a working teaching kitchen for culinary interns.Here's what Gerardo Jr. discusses:The Snail of Approval: What the Slow Food movement's recognition means for a pizzeria and how it shapes everyday sourcing decisions.Flour first: Why he blends a stone-milled desert heritage wheat with a regeneratively farmed flour and what it does for dough hydration and flavor.Making mozzarella in-house: The labor, the craft and why it creates more menu flexibility than buying it ready-made.Sustainability in practice: Composting programs, recycled packaging and how to build greener operations incrementally without tanking your margins.Working with local farmers: Balancing menu consistency with seasonal availability, and why flexibility is the key to avoiding food waste.The teaching kitchen: How paid culinary internships pass down skills and fight kitchen burnout.Second-generation ownership: Bringing new ideas to a family business and why his parents' openness made all the difference.The long game: His vision of a morning-to-night destination serving pastries, focaccia sandwiches and wood-fired pizza in the heart of West Sedona.
A Taste of PanforteI still remember the first time I held a slice of panforte in my hands. It was a cold December afternoon in Siena, and the air smelled of woodsmoke and winter. Someone handed me a small, dense wedge dusted with white sugar, and when I bit into it the world seemed to slow down. Honey, toasted almonds, candied orange, cinnamon, and a quiet heat of pepper unfolded all at once. It was not soft like cake. It was firm, almost chewy, and it stayed with me long after the last crumb was gone.I later learned that this strange, beautiful sweet had been born in these same streets more than eight hundred years ago. In 1205 the nuns of the Abbey of Montecelso already received gifts of “panes melati et pepati” — honeyed and peppered breads — from local farmers. Spices were precious then, carried along the Via Francigena from distant lands, and only the wealthy or the monasteries could afford them. Over time the recipe grew richer. Nuts, candied citron, orange peel, cloves, nutmeg, and coriander joined the honey and flour. What began as a way to preserve fruit and celebrate abundance became the proud specialty of Siena.They say the name “panforte,” strong bread, came from its intense, almost medicinal character. In the nineteenth century the poet Ugo Foscolo wrote of receiving panforti as gifts. Later, when Queen Margherita visited Siena for the Palio, the bakers created a milder version dusted with powdered sugar and named it in her honor. That is the panforte most of us know today — still dense with almonds and candied fruit, still fragrant with spice, but gentler than the old panpepato.I have watched it being made. Almonds are toasted until their skins blister. Candied orange and citron are chopped into glistening jewels. Honey and sugar are melted together until they form a dark, fragrant syrup. Flour and a secret blend of spices are stirred in, and the whole mixture is pressed into shallow rounds lined with edible wafer. After a short time in the oven the surface sets, and once cooled it is showered with sugar like fresh snow.Every Christmas in Siena the shops fill with round boxes decorated with medieval scenes. Families still give panforte as gifts. I keep a wedge in my kitchen all winter. When I cut a thin slice and let it rest on my tongue, I taste more than sweetness. I taste the patience of monks, the daring of merchants, the pride of a city that turned expensive spices into something humble and lasting. Panforte does not try to be light or fashionable. It is heavy with history, and that is exactly why I love it.Each bite reminds me that some things are meant to endure — dense, spiced, and quietly magnificent — just like Siena itself.More Podcasts
Enough Flour & Oil by First Pres Kingwood
More from UKMFA and HART on the Folic Acid ScandalIs the UK government's recent mandate to fortify non-wholemeal wheat flour with synthetic folic acid a sound public health initiative or a danger to public health and violation of medical ethics and informed consent?In this episode of the UK Medical Freedom Alliance (UKMFA) Medical Ethics Report, host Ian Humphreys is joined by Dr Liz Evans (CEO of UKMFA) and Dr Ros Jones (retired paediatrician and co-chair of HART).The panel discuss the UKMFA and HART Open Letter sent on 26th June to James Murray, the Secretary of State for Health and Social Care, which highlighted serious risks faced by the public from a recent change to UK law requiring the mandatory fortification of non-wholemeal flour with synthetic folic acid, and urged him to repeal the amendment.Dr Evans and Dr Jones go on to analyse the woeful response they received on 24th July from the Department of Health & Social Care's (DHSC) “Correspondence Officer”. A response that failed to meaningfully address a single point made in the UKMFA/HART letter or any of our concerns, but that just reiterated their argument that the policy will reduce Neural Tube Defects (NTDs) and improve folate status in the population. And claiming that evidence reviews and modelling studies have established appropriate levels and safety and that people can avoid ingestion of folic acid if they choose wholemeal flour products.This wide-ranging and informative discussion covers the historical context of food regulation and the many ramifications of the new law including:Health risks to specific vulnerable groupsThe lack of informed consent when adding a synthetic drug to a staple foodPotential dangers of mass-medicating the population, who have different susceptibilities to the side-effects of synthetic folic acid, some even warned by the NHS not to take folic acidThe inadequate and flawed safety studiesThe inability to control the individual dose of folic acid depending on individual diet, which will lead to dramatic differences in intake across the population.Dr Jones and Dr Evans highlight the need to raise public awareness of this policy, urging listeners to educate themselves and others and to take action.New UKMFA Campaign - Protect Our Daily BreadUKMFA have launched a new campaign called Protect Our Daily Bread - No Fortification of Flour.Please visit our campaign page on which you will find a lot of information including; links to the joint open letter and Government response, an excellent and informative series of HART articles covering every aspect of the folic acid issue, podcast interviews, and the link to a Government Petition authored by Dr Clare Craig “End the mandatory fortification of white flour with folic acid immediately” which we are urging everyone to sign and share widely.The petition currently has over 43,000 signatures so has forced a Government written response, which you can read on the petition page. We need to get this to 100,000 signatures to force a Parliamentary debate.information including; links to the joint open letter and Government response, an excellent and informative series of HART articles covering every aspect of the folic acid issue, podcast interviews, and the link to a Government Petition authored by Dr Clare Craig “End the mandatory fortification of white flour with folic acid immediately” which we are urging everyone to sign and share widely.The petition currently has over 43,000 signatures so has forced a Government written response, which you can read on the petition page. We need to get this to 100,000 signatures to force a Parliamentary debate.Video Chapters00:00 - Preview: Risk vs. Benefit of Folic Acid00:36 - Welcome & Introduction to UKMFA01:04 - Guest Introductions: Dr Liz Evans & Dr Ros Jones01:28 - UKMFA/HART Open Letter to James Murray, DHSC Secretary of State02:53 - The UK Mandate on Flour Fortification Explained04:12 - Difference Between Natural Folate and Synthetic Folic Acid05:39 - Legal & Historical Context of Bread & Flour Regulations07:00 - Clinical Trial Evidence & Risk Breakdown11:00 - NHS Guidelines: Who Should Avoid Folic Acid?12:42 - Practical Challenges for Consumers & Eating Out14:20 - Unmetabolized Folic Acid & MTHFR Genetic Variants17:42 - Reviewing the DHSC Government Response Letter24:00 - Potential Health Risks, Cancer Data & Global Trends28:50 - Campaign Actions: Parliamentary Petition & Writing to MPs34:40 - Summary & Final RemarksUK Medical Freedom Alliance freely offers this video and article. However, a donation will help us continue to expose the truth and uphold our medical rights and freedoms.To make a donation, please visit https://donorbox.org/ukmfa_podcast
Sorry for the inconvenience, but the original media file for this episode has been removed. Use the following link which connects you to my affiliated Amazon account to purchase the…
Chanelle spoke graciously about how obedience to the Word of God through prophetic voices can evoke spiritual blessings and sustenance.
Could the way wheat is grown and processed matter as much as the grain itself? This week on Health Coach Talk, Dr. Sandi welcomes Jill Brockman-Cummings, mill manager at Janie's Mill, for a fascinating conversation about organic farming, stone-milled flour, ancient and heritage grains, and the traditions that have largely disappeared from the modern food system.Full show notes: https://functionalmedicinecoaching.org/podcast/jill-brockman-cummings-190/
In this episode, Dr. Clare Craig discusses the controversial topic of folic acid in food, its potential harms, and the broader issues of public health policy and medical ethics. Full show notes, transcript and background information available at https://zoeharcombe.com
Corowa Distilling Co is built on bold decisions, big flavour and the kind of vision you only get from owner Dean Druce.In this episode, Dean shares how he transformed an abandoned flour mill into a thriving distillery, why community sits at the heart of Corowa, and what it really takes to craft whisky with character. A warm, honest, high‑energy conversation with the man behind one of Australia's most distinctive regional distilleries.
We Fuel Your Summer with a Holiday Station Stores gift card playing Name 5, 1K Word Play, Secret of the Week involving someone's ashes, things going on this weekend with Sade, Scattegories, and more!
Ryan, Dana, and Read Shepherd discuss Florida Attorney General James Uthmeier launching an investigation into the widespread use of potassium bromate, a flour additive linked to cancer concerns.
Ryan, Dana, and Read Shepherd discuss Florida Attorney General James Uthmeier launching an investigation into the widespread use of potassium bromate, a flour additive linked to cancer concerns. See omnystudio.com/listener for privacy information.
The Taj Mahal Palace Hotel Freezer Epiphany That Sparked a Zero-Waste Bakery. Today I speak with Sarah Patka, the visionary chef and founder behind Mumbai's premium niche bakery, Love & Flour. Driven by a passion for baking science and a strict zero-waste philosophy, Sarah shares her journey from working the grueling shifts at the Taj Mahal Palace to bootstrapping her own boutique dessert brand. We dive deep into the operational strategies of running a made-to-order, storefront-free bakery, the art of fusion desserts, and why prioritizing consistent quality over mass-market scaling is the secret recipe for building a legacy brand. Whether you are an aspiring baker or a seasoned entrepreneur, Sarah's advice to "start before you feel ready" will leave you inspired. In This Episode, We Cover: The Origin Story: Leaving the traditional hotel hospitality world for the creative freedom of baking. The "Aha" Moment: Finding clarity and passion during a hectic shift in a freezing hotel walk-in. Tackling Food Waste: How witnessing the staggering 70-80 million tons of annual food waste in India inspired Love & Flour's strict zero-waste, pre-order business model. Overcoming Failure: Sarah Patka shares a personal story about a failed baking venture during her student years where a recipe was ruined by excess baking soda! Content Creation: Recognizing the adage that customers eat with their eyes, Sarah Patka taught themself photography and videography to produce marketing content, choosing to invest in a camera rather than hiring expensive photographers. Bootstrapping a Bakery: Wearing multiple hats, from accountant to self-taught food photographer, to build a brand from scratch. Menu Innovation: Introducing global concepts like cookie pizzas and interactive Diwali fusion desserts to the Mumbai market. The Authenticity of Sugar: Sarah's philosophy on maintaining the integrity, texture, and flavor of traditional desserts rather than compromising with sugar-free or gluten-free substitutes. Future Vision: Why Love & Flour is aiming to be a legacy boutique brand rather than a mass-market commercial enterprise. Beginner Baking Advice: For those interested in starting to bake, Sarah Patka recommends beginning with brownies or cookies rather than cakes, Essential Baking Tools: Sarah Patka identified four key tools for bakers: a spatula for cleaning batter, a whisk for mixing, a scraper for finishing cakes, and a hand blender. Advice for Founders: Why you shouldn't fear failure, the importance of showing up every day, and why you must start before you feel fully ready. Connect with Sarah Patka & Love & Flour: Instagram: @LoveandFlour LinkedIn: Sarah Patka Hosted And Produced by Neil Patel https://www.linkedin.com/today/author/neilpatel2 Enjoyed this episode? Don't forget to subscribe and leave us a review! Share this episode with your friends. Listen and Subscribe to More Episodeshttps://www.indianstartupshow.com/ Music by Punch Deck.https://open.spotify.com/artist/7kdduxAVaFnbHJyNxl7FWV
Our favorite grain and flour expert is back! Amy Halloran will take your questions on grain, flour, baking and whatever else comes to mind. Ray Graf hosts.
Carolyn Haeler shares her personal experience with celiac disease and how it led her to start a gluten-free cookie company. She explained that while she could live without pasta, gluten-free cookies presented a particular challenge due to the removal of key baking ingredients like wheat flour, butter, and eggs. Carolyn also discussed the extensive presence of gluten in various food products beyond obvious sources, highlighting how it's used as a color, preservative, and filler in many everyday items. Carolyn's story is a living example of turning adversity and self-evaluation into meaningful change. After her Celiac disease diagnosis, she left behind a successful finance career to recreate a staple everyone misses on a gluten-free diet: truly delicious cookies. She spent months experimenting and learning from her early baking missteps, transforming each setback into a step forward (in a way that perfectly embodies your message). Now, her company offers award-winning gluten free cookies and flours, including Best Product winners by Food & Beverage Magazine for two consecutive years and a recent nod from Good Housekeeping as a Best Snack of 2025 for the Coconut Oatmeal Cookies. Carolyn Haeler is the founder of Mightylicious Gluten Free. Find more information at mightylicious.com and follow on Instagram @mightyliciousfoods Visit ConfidenceThroughHealth.com to find discounts to some of our favorite products.Follow me via All In Health and Wellness on Facebook or Instagram.Find my books on Amazon: No More Sugar Coating: Finding Your Happiness in a Crowded World and Confidence Through Health: Live the Healthy Lifestyle God DesignedProduction credit: Social Media Cowboys
We are raiding the Guardian long read archives to bring you some classic pieces from years past, with new introductions from the authors. This week, from 2019: The days of the mass-produced pappy white British supermarket loaf may be numbered. Meet the bread heads revolutionising the way we eat By Wendell Steavenson. Read by Lucy Scott. Help support our independent journalism at theguardian.com/longreadpod
A string of pearls runs along Route 11 — and every one of them is built for summer. On this Shenandoah County Tourism Tuesday edition of The Valley Today, host Janet Michael is joined on the Zooms by Kary Haun and Brittany Clem-Hott for a conversation devoted to the best of summer in Shenandoah County, from Strasburg to New Market and everywhere between. Three Valley League baseball teams, a county full of ice cream stands, fireworks displays, summer music series in nearly every town, the river walks of Seven Bends State Park and Lake Laura, dozens of outdoor-dining patios, and an underground 55-degree cavern for the days when the heat just won't quit. Whether you live in Shenandoah County or you're just a drive away, this episode is a complete summer planning guide. SUMMER IN SHENANDOAH COUNTY — AT A GLANCE BASEBALL (Valley League — collegiate, community-hosted, family-affordable) • Strasburg Express • Woodstock River Bandits (Central High School stadium) • New Market Rebels (Rebel Park) • Schedules, scores, rosters, stats: valleybaseballleague.com ICE CREAM (a few favorites mentioned on the show) • Katie's Custard — Route 11, near the Woodstock games • Sugar Creek — Route 11, Woodstock (now near the Food Lion; still bright pink) • Ice Cream Depot — downtown Strasburg • Peep's Ice Cream Stand — New Market • Smiley's Ice Cream — Basye (with putt-putt and gem sluicing) • Edinburg mini golf and ice cream — right off Route 11 FIREWORKS — JULY 2026 (VA250) • New Market — Thursday, July 3 • Woodstock — at the fairgrounds (July 4) • Strasburg — town display (July 4) • Bryce Resort — fireworks on the slopes (July 4) MUSIC SERIES THIS SUMMER • Strasburg — Front Porch Live (Thursday evenings) • Woodstock — Woodstock ROCS at the community park • New Market — Crossroads Fest at Rebel Park • Vineyards, breweries, and wineries across the county host live music throughout the summer (full list on the events tab at visitshenandoahcounty.com) RIVER & WATER WALKS • Seven Bends State Park (Woodstock) — three-mile riverside loop with kayak rentals from the Hollingsworth side to the Lupton side • Strasburg River Walk — near the town municipal park • Lake Laura (Bryce) — 2.5-mile loop, paddle boats, paddle boards OUTDOOR DINING (a sampler from the show) • Box Office Brewery — Strasburg • Bean's Barbecue — Edinburg (mostly takeout; perfect for a picnic) • Miller Grill — New Market • Woodstock Cafe — front and back patios with strung lights • Flour to Fork — alleyway summer dinner series, plus pizza Wednesdays and dinners Fridays • Swover Creek Farms — wood-fired pizza, sausages, dog-friendly, kid-friendly • Woodstock BrewHouse — patio with Thursday live music • Pale Fire — pizza and beer, Basye • The Burn Barrel — Basye WHEN IT'S TOO HOT TO BE OUTSIDE • Shenandoah Caverns — guided one-hour tours, 55° year-round, exceptionally family-friendly LINKS & RESOURCES • Shenandoah County Tourism: visitshenandoahcounty.com (Events tab for the full summer calendar; search bar to look up any business or attraction) • Valley Baseball League — schedules, scores, rosters, and YouTube replays: valleybaseballleague.com • Seven Bends State Park: dcr.virginia.gov/state-parks/seven-bends THE VALLEY TODAY with Janet Michael — A decade of conversations. New podcast episodes drop weekdays at 11 AM. Catch the show on The River 95.3 and Fox Sports 1450 AM weekdays just after noon. Subscribe and listen at thevalleytodaypodcast.com — available on Apple Podcasts, Spotify, and wherever you get your podcasts. If you enjoy the show, please take a moment to leave a rating or review — it helps more listeners find us. Connect with us: Facebook — facebook.com/ValleyTodayFanPage Instagram — instagram.com/thevalleytoday
Playlist: Hank leads off by singing, There's Nothing as Sweet as My Baby. Hank calls on a couple of his band members to share a word. The band goes into…
The episode explains the best whole wheat flour to use when making pastries, or the best combination of whole wheat flours for making bread. White whole wheat flour or previously referred to as gold whole wheat flour-the spring wheat that is lighter and best for use in pastries. Amazon.com : Wheat Montana Prairie Gold 100% Whole Wheat Flour (Pack of Two – 5 Lb. Bags) : Grocery & Gourmet FoodAmazon.com : Shibolim White Whole Wheat Flour, 5lb (2 Pack) | Triple Sifted Flour | 100% Whole Grain | Certified Kosher : Grocery & Gourmet FoodThe recipe outlined is the Whole Wheat Oatmeal Raisin Cookie. 1 C softened butter unsalted preferred, 1.5 C of brown sugar. Cream in mixer or beat hard by hand. Add one egg, beat again, 1tsp vanilla and 2 Tablespoons of water beat again. Then add in a flour mixture that should be measured in a different bowl first. 1.5 cups of white whole wheat flour/gold flour. 1/2 tsp salt, 1 tsp of baking soda and 1 tsp of cinnamon. Beat for a couple of minutes then add in the oats 2 C, 1.5 C of raisins (or sub 3/4 C of chocolate chips and 3/4 C of walnuts), beat until just combined. Preheat oven to 350 degrees, bake 10-12 minutes until gold on outside and soft in the middle. Enjoy! For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book,please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you'd like more information about thefranchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ
True Cheating Stories 2023 - Best of Reddit NSFW Cheating Stories 2023
I Saw My Wife s Secret Flour Fight Wasn t Just a JokeBecome a supporter of this podcast: https://www.spreaker.com/podcast/true-cheating-wives-and-girlfriends-stories-2026-true-cheating-stories-podcast--5689182/support.
Playlist: Hank Williams starts off with, Move It on Over. John Wright of the Tennessee Mountain Boys talks with Hank at the mike. The band plays, Dark Town Strutters Ball.…
Jordan and Max review the recently released 50 Best Restaurants in North America, Komal's glowing New York Times review, this week in buffoonish food influencer behavior, tier two cities, Fat & Flour closing a location, dream pod guests, and Jordo being a dud in public. Plus, Max ate a shocking amount of dessert, GLP-1 symptoms, a fancy Summer BBQ, the Bruce pop-up opportunity, and a non-Jumbo Time wine situation abroad.
Alan Delgado is the chef-owner of Los Burritos Juarez, a norteño-style burrito restaurant in Brooklyn's Fort Greene neighborhood. After an impressive career of working in restaurants in Austin, Texas and New York City, he began making flour tortillas in his apartment and operating a small burrito pop-up out the window. Los Burritos Juarez was born. Nine months ago, a brick-and-mortar followed along with widespread popularity and acclaim. Today on the show, Alan looks back on how he perfected the tortillas, the challenges of becoming an owner-operator, and some new projects ahead. And it's the return of Three Things, where Aliza and Matt discuss what's interesting in the food world, including a return to Lei in New York's Chinatown and a reminder that Ariari is one of NYC's best Korean restaurants. Also: Stops at Masa Madre Artisanal Bakery for exceptional sourdough conchas and Noodle Village for wonton soup. Lastly, tastes of the new Slice dirty sodas and Amo coffee. Wild stuff. Subscribe to This Is TASTE: Apple Podcasts, Spotify, YouTube 00:00:29 – Aliza Intro: Alan Delgado & Los Burritos Juarez00:01:07 – Three Things Returns (Matt & Aliza)00:01:23 – Aliza's #1: Lei Wine Bar & Peak Summer Seating00:03:37 – Matt's #1: Ari Ari & Modern Korean in NYC00:06:12 – Aliza's #2: Massa Madre & the Perfect Concha00:08:00 – Matt's #2: Slice Dirty Soda & the Dirty Soda Trend00:10:02 – Aliza's #3: Noodle Village & Chinatown Comforts00:11:16 – Matt's #3: Amo Coffee & WWE Meets Co‑Fermented Coffee00:13:09 – Bonus: Double‑Decker Bus Tourism as a Local00:15:09 – Main Interview Begins: Early Food Memories & Coffee00:18:38 – Cooking in Austin, Comedor & Returning to Mexican Food00:19:58 – Moving to New York in 2020 & Pandemic Timing00:22:30 – Homesick in NYC: Window Burrito Pop‑Up Origins00:23:53 – Perfecting the El Paso–Juarez Flour Tortilla00:25:32 – Juarez‑Style Burritos: Fillings, Bean & Cheese Philosophy00:27:47 – Salsas, Heat Levels & Keeping It Classic00:28:50 – Small Menu, Tight Team & Stepping Back as Owner00:30:19 – NYT One Star, Staff Pride & Managing the Line00:33:28 – Maximizing a Tiny Space: Catering, Delivery & Taco Boxes00:36:32 – Rethinking Ownership: Sharing the Pie & Profit‑Share00:37:40 – Wholesale Partnerships: Coffee Shops, Bars & Prima00:41:57 – New Dumbo Mexican Restaurant with Ivy Mix & Team00:44:37 – Chinatown Bar‑Taqueria: Pork, Barbacoa & Classic Drinks00:46:07 – Fort Greene Recs: Romans, Sailor & Local Steam Table00:48:29 – Rapid Fire: Burritos, Taquerias, Ice Cream & Matilda Cake00:52:34 – Credits & Taste Sign‑Off Learn more about your ad choices. Visit megaphone.fm/adchoices
AI & Robots: Waymos seem to be plotting something in an Atlanta cul de sac, China has rolled out a legit mecha suit.Mixtape Game: Jim has played the game Mixtape which has been stirring up controversy over paid reviews which leads to a discussion on the state of gaming and our media in general as they push us to eat bugs and dirt.Bugs In The Food: Speaking of eating bugs, we love to watch the sugary drunks covered in bees and the man making dough covered in bees. This is the future.THE BEAR!, FUCK YOU WATCH THIS!, PURSUIT OF HAPPINESS!, LISSIE!, THE DIRTIES!, KID CUDI!, MATT JOHNSON!, STREAMATHON!, THE SHINS!, SO SAYS I!, THE RIVOLI!, HEADLINING!, WAYMO!, CUL DE SAC!, ATLANTA!, AI!, ROBOTS!, STRANGE!, CREEPY!, AI SOCIAL MEDIA!, REDDIT!, LLM!, VIDEO GAMES!, JURASSIC PARK!, CHINA!, MECHA!, ROBLOX!, MIXTAPE!, INDIE GAMES!, 10/10!, IGN!, PAID OFF REVIEWS!, ANNAPURNA!, MUSIC!, JOURNEY!, TELLTALE!, CALL OF DUTY!, MOVIES!, ELLISON!, HYPE!, BUZZ!, COMING OF AGE!, MULTIPLAYER GAMES!, GTA VI!, HALLOWEEN GAME!, 007 FIRST LIGHT!, CONCORD!, WOLVERINE!, TOO EXPENSIVE!, DON'T WANT YOU TO OWN ANYTHING!, STREAMING!, PS5!, ETHICS!, RED CARPETS!, TIKTOK INTERVIEWERS!, TOYS R US!, DISCLOSURE DAY!, REVEAL!, SPIELBERG!, ALIENS!, EATING BUGS!, DOUGH!, FLIES!, SUGAR!, CROSS STREETS!, FLOUR!You can find the videos from this episode at our Discord RIGHT HERE!
In this special episode, actor and comedian Dave Coulier steps in as guest host to interview the host herself, Denise Ilitch. Dave takes Denise back to her early years as the oldest of seven Ilitch siblings and into the very first Little Caesars location. Denise shares vivid childhood memories of sitting on towering flour bags in the back room while her parents worked side by side—her mom on the register, her dad making pizzas—and the family conversations and sacrifices that shaped an iconic Detroit brand. Stay tuned for an engaging, heartfelt, and surprisingly funny episode of The Denise Ilitch Show, presented by Secure Financial Group.
Wake up in the morning with some classic country music played by Hank Williams and his studio musicians. Playlist: Hank Williams sings, Just When I Needed You. John and Jack,…
I'm back! We're continuing this season, and I'm going to be diving deeper into cultivating a Christ-centered home. One huge aspect of this includes how to properly nourish our bodies as well as our families. In today's episode, I'm sharing with you all the truth you need to know about refined white flour. I'm also going to share a variety of flour alternatives that you can use that will help you steward your family's health well! No need to take notes, get all the information here on my blog at toddlermomdiaries.com Watch the video version of the podcast and subscribe to my channel to support this ministry. Products Mentioned: Wheat Belly by William Davis 7 Steps to Get Off Sugar and Carbohydrates by Susan Neal Wonder Mill Grain Mill Einkorn Flour Almond Flour Hard White Wheat S3.E8
Get your morning eggs and biscuits cooking, and enjoy a few early morning tunes from Hank Williams. Playlist: Hank Williams sings, why Don't You Love Me Like You Used To…
Is freshly milled flour a loophole for women with Hashimoto's who don't want to give up gluten? It's a common question in the Hashimoto's community. The research on Hashimoto's and fresh milled flour is mixed, the community stories are all over the map, and the answer is genuinely different from person to person. In this episode, Esther shares what she found when she dug into the science, what she learned from her own 12-year journey with gluten, and what real women in the freshly milled flour community are actually experiencing. In this episode, you'll learn: What fresh milled flour actually is and why it's so different from the processed flour sitting on your grocery store shelf What the research says about gluten, molecular mimicry, and Hashimoto's — and why gut health has to come first How to figure out whether fresh milled flour is something your body can handle, and the one tool that will help you know for sure Hit play to get the full picture including Esther's personal story and the real-life results women are sharing from the freshly milled flour community. Related Episodes: 143: I tried freshly milled flour with Hashimoto's after 11 years gluten free 178: The Gut-Thyroid Connection in Hashimoto's 184: How to Improve Gut Health with Hashimoto's Without Overwhelm JOIN THE HEALTH WITH HASHIMOTO'S COMMUNITY Unlock your wellness journey with the free Health with Hashimoto's community! Join a supportive community that's here for you every step of the way. The Health with Hashimoto's community is on Skool: https://www.skool.com/health-with-hashimotos/about Find all links on my resource page: https://healthwithhashimotos.com/resources/ ABOUT THE PODCAST & ESTHER: The Health with Hashimoto's podcast will help you explore the root causes of your autoimmune condition and discover holistic solutions to address your Hashimoto's thyroiditis. It is hosted by Esther Yunkin, a registered nurse, holistic health educator, and Hashimoto's warrior. This podcast is for informational and educational purposes. Please discuss any questions or concerns with your healthcare professional. These statements have not been evaluated by the Food and Drug Administration. Products mentioned are not intended to diagnose, treat, cure or prevent any disease.
An exploration of Caribbean cuisine and culinary history, featuring more than 380 authentic home cooking recipes from across the region Caribbean cuisine reveals a culture of boundless imagination and creativity. It is the result of resourcefulness and ingenuity, where the need to survive and thrive shaped dishes that stand as powerful representations of its various cultures. In The Caribbean Cookbook, chef Rawlston Williams celebrates the diverse foods, flavors, and culinary traditions of this vibrant region. Featuring more than 380 recipes from 28 countries and island nations, the book includes classic marinades, sauces, and preserves; broths and soups; rices, grains, and vegetables; and chapters dedicated to Sea & River, On Land, Flour, Sugar, Juice, and Rum. The iconic ingredients synonymous with the Caribbean - citrus, nutmeg, coconut, tamarind, pimento, pineapple, rum - are showcased throughout, with spices as the stars, elevating other ingredients to create layered and satisfying dishes. This intensively researched recipe collection includes both beloved classics and lesser-known specialties. Home cooks around the world will discover Jamaica's Jerk Chicken and Dominica's Callaloo Soup; Puerto Rico's plantain-based Mofongo; Green Fig Salad from Saint Lucia; Haiti's Seafood Creole; a sweet Cashew Cake from Aruba; and other authentic dishes. There's plenty for armchair travelers to enjoy, too: Rawlston's descriptions of the islands' histories, culture, and traditions bring each recipe to life, while stunning color photography of the food and landscapes offers a whirlwind journey across one of the world's most beautiful destinations. Beautifully designed in bold tropical shades, The Caribbean Cookbook is a powerful, joyful ode to the many flavors of this incredible region. Dr. N'Kosi Oates is a curator. He earned his Ph.D. in the Department of Africana Studies from Brown University. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network
Chef Feker helps you understand how and when to use different varieties of rice and flour
Why does Flour come in the worst packaging ever?See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
An exploration of Caribbean cuisine and culinary history, featuring more than 380 authentic home cooking recipes from across the region Caribbean cuisine reveals a culture of boundless imagination and creativity. It is the result of resourcefulness and ingenuity, where the need to survive and thrive shaped dishes that stand as powerful representations of its various cultures. In The Caribbean Cookbook, chef Rawlston Williams celebrates the diverse foods, flavors, and culinary traditions of this vibrant region. Featuring more than 380 recipes from 28 countries and island nations, the book includes classic marinades, sauces, and preserves; broths and soups; rices, grains, and vegetables; and chapters dedicated to Sea & River, On Land, Flour, Sugar, Juice, and Rum. The iconic ingredients synonymous with the Caribbean - citrus, nutmeg, coconut, tamarind, pimento, pineapple, rum - are showcased throughout, with spices as the stars, elevating other ingredients to create layered and satisfying dishes. This intensively researched recipe collection includes both beloved classics and lesser-known specialties. Home cooks around the world will discover Jamaica's Jerk Chicken and Dominica's Callaloo Soup; Puerto Rico's plantain-based Mofongo; Green Fig Salad from Saint Lucia; Haiti's Seafood Creole; a sweet Cashew Cake from Aruba; and other authentic dishes. There's plenty for armchair travelers to enjoy, too: Rawlston's descriptions of the islands' histories, culture, and traditions bring each recipe to life, while stunning color photography of the food and landscapes offers a whirlwind journey across one of the world's most beautiful destinations. Beautifully designed in bold tropical shades, The Caribbean Cookbook is a powerful, joyful ode to the many flavors of this incredible region. Dr. N'Kosi Oates is a curator. He earned his Ph.D. in the Department of Africana Studies from Brown University. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/african-american-studies
An exploration of Caribbean cuisine and culinary history, featuring more than 380 authentic home cooking recipes from across the region Caribbean cuisine reveals a culture of boundless imagination and creativity. It is the result of resourcefulness and ingenuity, where the need to survive and thrive shaped dishes that stand as powerful representations of its various cultures. In The Caribbean Cookbook, chef Rawlston Williams celebrates the diverse foods, flavors, and culinary traditions of this vibrant region. Featuring more than 380 recipes from 28 countries and island nations, the book includes classic marinades, sauces, and preserves; broths and soups; rices, grains, and vegetables; and chapters dedicated to Sea & River, On Land, Flour, Sugar, Juice, and Rum. The iconic ingredients synonymous with the Caribbean - citrus, nutmeg, coconut, tamarind, pimento, pineapple, rum - are showcased throughout, with spices as the stars, elevating other ingredients to create layered and satisfying dishes. This intensively researched recipe collection includes both beloved classics and lesser-known specialties. Home cooks around the world will discover Jamaica's Jerk Chicken and Dominica's Callaloo Soup; Puerto Rico's plantain-based Mofongo; Green Fig Salad from Saint Lucia; Haiti's Seafood Creole; a sweet Cashew Cake from Aruba; and other authentic dishes. There's plenty for armchair travelers to enjoy, too: Rawlston's descriptions of the islands' histories, culture, and traditions bring each recipe to life, while stunning color photography of the food and landscapes offers a whirlwind journey across one of the world's most beautiful destinations. Beautifully designed in bold tropical shades, The Caribbean Cookbook is a powerful, joyful ode to the many flavors of this incredible region. Dr. N'Kosi Oates is a curator. He earned his Ph.D. in the Department of Africana Studies from Brown University. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/caribbean-studies
An exploration of Caribbean cuisine and culinary history, featuring more than 380 authentic home cooking recipes from across the region Caribbean cuisine reveals a culture of boundless imagination and creativity. It is the result of resourcefulness and ingenuity, where the need to survive and thrive shaped dishes that stand as powerful representations of its various cultures. In The Caribbean Cookbook, chef Rawlston Williams celebrates the diverse foods, flavors, and culinary traditions of this vibrant region. Featuring more than 380 recipes from 28 countries and island nations, the book includes classic marinades, sauces, and preserves; broths and soups; rices, grains, and vegetables; and chapters dedicated to Sea & River, On Land, Flour, Sugar, Juice, and Rum. The iconic ingredients synonymous with the Caribbean - citrus, nutmeg, coconut, tamarind, pimento, pineapple, rum - are showcased throughout, with spices as the stars, elevating other ingredients to create layered and satisfying dishes. This intensively researched recipe collection includes both beloved classics and lesser-known specialties. Home cooks around the world will discover Jamaica's Jerk Chicken and Dominica's Callaloo Soup; Puerto Rico's plantain-based Mofongo; Green Fig Salad from Saint Lucia; Haiti's Seafood Creole; a sweet Cashew Cake from Aruba; and other authentic dishes. There's plenty for armchair travelers to enjoy, too: Rawlston's descriptions of the islands' histories, culture, and traditions bring each recipe to life, while stunning color photography of the food and landscapes offers a whirlwind journey across one of the world's most beautiful destinations. Beautifully designed in bold tropical shades, The Caribbean Cookbook is a powerful, joyful ode to the many flavors of this incredible region. Dr. N'Kosi Oates is a curator. He earned his Ph.D. in the Department of Africana Studies from Brown University. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food
Thank you for joining us for our 2nd Cabral HouseCall of the weekend! I'm looking forward to sharing with you some of our community's questions that have come in over the past few weeks… Anonymous: Hi Dr. Cabral - I don't believe you've talked about this before, but what are your thoughts about toxins in the regular/store brands of toilet paper? Should we be concerned about that and if so, are there any brands that you personally recommend or buy for your family? Thank you! Emily: Hello Dr Cabral, I love your podcast and listen to you weekly! I wanted to ask your thoughts on milling your own flour, to make your own bread. You do not have to convince me to not touch the commercial bread in the US, and right now I am just gluten free and do not eat wheat now. But some health sources I follow recommend milling your own wheat to be a healthier swap. What do you think? If so, do you have a wheat company and mill company to recommend? I think my hesitation is to spend all the money and find that it still bothers my gut Angela: Hi Dr. Cabral I just completed level 2 & will be starting level 3 soon! I am 48 years old and in the beginning of perimenopause. I have healed from Addisons disease, and I was borerline having scurvy in 2018, (which I believe I did have because I cracked 3 teeth in 2017 and needed root canals). All my numbers look good now. I had 3 incidents last year where my BP was 80/48, while dealing with stress . Is there a way a can support my adrenal glands and hormones in the perimenopause phase to keep my cortisol levels optimal so nothing triggers Addisons again? I also have MTHFR and take all the foundational supplements, plus 50mg of a progesterone troche. I am not taking anything to support my adrenals right now. Also what form of vitamin C would be best for me to incorporate? Thank you Veronia: Hi! Not every time but most times when I drink alcohol, it feels like something is coming up in my chest, causing a "growl" noise. I have moments where my mouth will water profusely. I have to run to the bathroom almost like I have to throw up but it's just saliva I'm spitting out. I gag but never throw up. This can happen just after one drink. The next day my chest and esophagus are so sore even water is uncomfortable going down. I have maybe 4 drinks a month. I still want to be able to have a drink. Is there something I can take or do prior to having a drink to help these symptoms? To add I did the Candida, Metabolic and Vitamin test. I have an overgrowth of Arabinose, value of 45. I'm in my 2nd month of the CBO protocol. I had 1 drink as my cheat meal and had symptoms:( Thank you! Sheena: Hi Dr. C! Hope you and your team are well. Just a few clarifying questions regarding test taking. Prior to taking the Food Sensitivity test, should I eat dairy, gluten, nuts etc? I work part-time, should I take the Stress Mood test on a day that I'm working for accurate cortisol results? And lastly, will you ever offer the stool test in Canada? I tried to purchase it but wasn't able to. Looking forward to your response! Thx! Thank you for tuning into this weekend's Cabral HouseCalls and be sure to check back tomorrow for our Mindset & Motivation Monday show to get your week started off right! - - - Show Notes and Resources: StephenCabral.com/3705 - - - Get a FREE Copy of Dr. Cabral's Book: The Rain Barrel Effect - - - Join the Community & Get Your Questions Answered: CabralSupportGroup.com - - - Dr. Cabral's Most Popular At-Home Lab Tests: > Complete Minerals & Metals Test (Test for mineral imbalances & heavy metal toxicity) - - - > Complete Candida, Metabolic & Vitamins Test (Test for 75 biomarkers including yeast & bacterial gut overgrowth, as well as vitamin levels) - - - > Complete Stress, Mood & Metabolism Test (Discover your complete thyroid, adrenal, hormone, vitamin D & insulin levels) - - - > Complete Food Sensitivity Test (Find out your hidden food sensitivities) - - - > Complete Omega-3 & Inflammation Test (Discover your levels of inflammation related to your omega-6 to omega-3 levels) - - - Get Your Question Answered On An Upcoming HouseCall: StephenCabral.com/askcabral - - - Would You Take 30 Seconds To Rate & Review The Cabral Concept? The best way to help me spread our mission of true natural health is to pass on the good word, and I read and appreciate every review!
2 mishnayot: 1 - All of the grain-offerings require 500 "rubbings" (between hands) and 300 "poundings" (in kneading, for example). With clear heritage of the knowledge, though it has essentially been lost now. 2- The measure of barley of the omer: one-tenth of a se'ah of barley - and the amounts of flour required for not only the omer, but also other grain-offerings. Including sifting the flour for each of them. Which leads into multiple rounds of sifting that is to be used in these holiday offerings.
When Violet's husband's health crisis forced them to look for solutions, sugar and white flour weren't even on the list.In this episode, Violet shares how her husband's Crohn's disease led them to completely rethink the way they eat. They were trying to keep him off of meds because he didn't like the side effects that came with them. But when their version of healthy eating wasn't working, Violet and her husband decided to dive into functional medicine. And that really changed their whole perspective on nutrition. They immediately cut all sugar and all gluten.And to their amazement, their health got so much better!Violet also talks about baking without white flour, navigating family meals and eating out, and how they're raising young kids on mostly whole foods without making it feel restrictive.This is an inspiring story of how cutting white sugar and flour changed Violet's and her husband's lives, and how it will also have a positive ripple effect on their children.Find Violet here.To get personalized guidance to stop emotional eating and break free from cravings, plus support and accountability... apply here to join the 90-day program, Freedom from Cravings Formula TODAY.Do the Cravings Quiz and take the first step to get rid of your cravings! Struggling with cravings? Download your 5 tips HERE to discover how you can get rid of cravings... even when you feel tired or stressed.To rate and review this podcast:scroll down in your podcast player on your phone and click on the stars. To leave a review, scroll down a little more and click on "Write a Review". Once you've finished, select “Send” or “Save” in the top-right corner. If you've never left a podcast review before, enter a nickname. Your nickname will be displayed on your review.After selecting a nickname, tap OK. Your review may not be immediately visible, but it should be posted soon. Thank you! - NettaDisclaimer: Information provided by Life After Sugar is not designed to and does not provide medical advice, professional diagnosis, opinion, treatment or services to you or to any other individual. This is general information for educational purposes only. The information provided is not a substitute for medical or professional care. Life After Sugar is not liable or responsible for any advice, information, services or product you obtain through Life After Sugar. You should always seek the adv...
Losing, gaining, and maintaining weight is all about calories, and the three meals a day tradition of eating, especially when visiting restaurants, makes counting calories downright frightening. Jordan was recently frightened after a day packed with too many meals, leading the boys into an exploration of health and restaurants, including bites at Max & Helen's, Ètra, Perse, Flour, and Bacio di Latte.
The morning after last week's show, Apple confirmed our thoughts, and the rumors, announcing the all-new MacBook Neo. Starting at $599, this laptop packs a punch. We discuss who it's for (spoiler, a lot of people) and what it means for Windows Laptops. Plus, we have plenty of other tech news to get caught up on and all our usual segments, to help you get out there and tech better! Watch on YouTube! - Notnerd.com and Notpicks.com INTRO (00:00) Asteroid 2024 YR4 will not impact the Moon (03:45) MAIN TOPIC: MacBook Neo (06:05) Say hello to MacBook Neo I can't believe it: Apple's $599 MacBook Neo just lit a monstrous fire under the Windows laptop market — Microsoft better be panicking Apple's strange TikTok videos capturing Gen Z's attention DAVE'S PRO-TIP OF THE WEEK: Set a timer to finish at… (19:20) JUST THE HEADLINES: (24:45) United Airlines can now boot passengers who refuse to use headphones with their devices Seagate just unleashed 44TB hard drives Walgreens testing body-worn cameras for employees Robotic surgery performed remotely on patient 1,500 miles away Hacked Tehran traffic cameras fed Israeli intelligence before strike on Khamenei Florida woman given major jail sentence for illegally selling Microsoft product keys IBM scientists unveil first-ever 'half-mobius' molecule WITHIN REACH! Tied 1-1, this is round 3 (28:10) TAKES: Meta's AI display glasses reportedly share intimate videos with human moderators - A new app alerts you if someone nearby is wearing smart glasses (35:10) Grammarly is using generative AI to provide 'expert' reviews from famous authors and academics (40:20) Anthropic finds 22 Firefox vulnerabilities using Claude Opus 4.6 AI model (42:40) BONUS ODD TAKE: Walkmanland (44:35) PICKS OF THE WEEK: Dave: Small Cream Cheese Spreader Knives Set,Wooden 5in,Stainless Steel Butter Knife Spreader for Cocktail, Condimets, Dips, Appetizers, Jam, Pastry, Sandwich, Toast, Bagel, Charcuterie Board Serving Party Supplies (49:55) Nate: Veken Coffee Canister, Airtight Stainless Steel Kitchen Food Storage Container with Date Tracker and Scoop for Beans, Grounds, Tea, Flour, Cereal, Sugar, 16OZ, Gray (54:05) RAMAZON PURCHASE OF THE WEEK (56:35)
Are you gluten-free or not tolerating gluten and wondering why? Have you heard the sourdough craze and are curious about the differences of heirloom vs. conventional gluten grains? In this week's podcast, Ali interviews James Brown or Barton Springs Mill about stone ground flour and heritage whole grains. In this episode you will learn about the industrial agriculture growing and harvesting process including the use of glyphosate and other chemical additives and how to shop for truly chemical-free flour. James shares the story of partnering with American growers and the importance of relationships with real food farmers to fix the broken food system. In this episode you will learn about the grain milling process and why synthetic enrichment is seen in most-flours including those certified organic. Learn how stone milling retains bioavailable nutrients, enzymes, and other key players in enhancing digestibility and nutrient density. Ali and James talk about best uses of stone milled flours and how to adjust recipes for best outcomes as well as their favorite blends from Barton Springs Mill. Links from this episode: Use our Digestive Basics to support optimal digestion and reduce bloating https://alimillerrd.com/products/digestive-basics-bundle Not sure if your gut is working for you or against you? Take our probiotic challenge https://alimillerrd.com/pages/probiotic-challenge-protocol Explore heirloom stone milled flour at bartonspringsmill.com 10% ALIMILLERRD off first order
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