Podcasts about Flour

A Winter Tradition Takes Root Frederick County's beloved Restaurant Week returns for its fifth anniversary, bringing 26 diverse eateries together for a week-long celebration of local flavor. Running from January 26th through February 1st, 2026, FredCo Eats has evolved from a modest 15-restaurant launch into a cornerstone event that strengthens the entire regional food economy. In this episode of The Valley Today, host Janet Michael welcomes Wendy May, Marketing Manager for the Frederick County Economic Development Authority, and Dan Myers, owner of Paladin Bar and Grill, to discuss how this initiative has transformed the local dining landscape. Recording from Paladin's original Stephens City location, the trio explores what makes this year's event particularly special. From COVID Recovery to Community Catalyst The story behind FredCo Eats reveals a strategic response to challenging times. Wendy explains that the Economic Development Authority launched the program five years ago as the region emerged from the pandemic. At that time, the organization recognized a critical gap in their community relationships—they needed stronger connections with local restaurants and agricultural producers. Rather than creating a standalone event, however, the EDA developed FredCo Eats as an umbrella brand. This approach allows the initiative to serve as a messaging hub that elevates existing efforts across the entire food economy, from farm crawls to agricultural conferences. Now, the brand is expanding into a standalone website at fredcoeats.com, which will launch in March as a comprehensive resource for anyone looking to start, scale, or expand a food or beverage business in the region. Diverse Dining Options for Every Palate This year's lineup demonstrates remarkable variety in both cuisine and participation style. Restaurants can choose from three categories: multi-course menus, meal deals, or promotional discounts. This flexibility ensures that food trucks, cafes, and fine dining establishments can all participate in ways that make sense for their operations. Among the multi-course menu participants, diners will find Carrabba's Italian Grill, Clem's Kitchen, Curry Cuisine, P2 at Woolen Mill, Paladin, Sal & Gino's, and Vault and Cellar. Meanwhile, meal deal options include Blue Ridge Baking Company, Daily Buzz Cafe (at both Middletown and Stephens City locations), Donut Dive food truck at Weber's Nursery, and Franklin's Smokin Barnyard, also operating from Weber's parking lot. Additionally, the roster features Jordan Springs Market, Laurel Cafe at Laurel Ridge Community College, Mi Ranchito, Paco's Market and Paco's Mexi Mart, Pan D Endz Jamaican Cuisine, Poblanos, Shaffer's Barbecue and Market, both Shawnee Springs Market locations, and West Oaks Farm Market. Rounding out the list, Bam Bam's Barbecue food truck, Italian Touch, and Touch of Italy offer percentage-off promotions. The Original Gangsters Eight establishments have participated every single year since the program's inception, demonstrating their commitment to the community initiative. Both Paladin locations, Vault and Cellar, Daily Buzz, Jordan Springs Market, Paco's Market, Shaffer's Barbecue, and Bam Bam's Barbecue have been there from day one. Paco's journey particularly exemplifies the growth Restaurant Week has witnessed. Starting as a food truck called Paco's Tacos during the first event, the business has since expanded to include Paco's Market and later Paco's Mexi Mart - a testament to how local food businesses can thrive with community support. Local Sourcing Takes Center Stage Dan shares his enthusiasm about this year's special approach at Paladin. For the fifth anniversary, his team is focusing heavily on local sourcing, partnering with West Oaks Farm Market for beef, Spring Valley Greens, obtaining mushrooms from his cousin Jessica Neff at Apple Hill Farm, and incorporating microgreens from Robbie D's operation. Furthermore, Dan reveals that Paige Cross at Farm to Fork (formerly Flour and Water) in Woodstock supplies all the bread for Paladin's restaurants—a behind-the-scenes collaboration that many diners never realize exists. These partnerships not only enhance menu quality but also circulate dollars throughout the local economy. The Stephens City location will feature meatballs, cast-iron cornbread, and locally sourced ingredients, while P2 in Clearbrook will offer a completely different, yet similar menu, including scotch eggs, bruschetta, mushroom carbonara, and duck—proteins that rarely appear on local menus.  More Than Just a Meal Restaurant Week offers participants the chance to win prizes through a passport program. Diners who collect stamps from three or more participating restaurants can enter drawings for prize packs, with each additional stamp beyond three counting as an extra entry. The more restaurants you visit, the better your chances of winning. Passports are available for download and printing at fredcoeats.com, with limited physical copies available at participating restaurants and the Winchester Frederick County Convention and Visitors Bureau. If diners forget to get a stamp, they can submit a photo or receipt as proof of their visit. Beyond individual participation, the event encourages businesses to support one another. Realty companies and other local businesses often bring lunch back to the office or take their teams out during Restaurant Week, creating a "biz-to-biz" camaraderie that strengthens the entire community. Strategic Timing and Lasting Impact The decision to schedule Restaurant Week during the last week of January proves strategic on multiple levels. This timing addresses the natural lull that restaurants experience after the holiday season but before Valentine's Day, providing a much-needed boost during slower months. Moreover, it gives diners a compelling reason to venture out during cold, dark winter evenings when staying home feels more appealing. For restaurant owners like Dan, the event creates exciting internal dynamics as well. His teams at the Stephens City and Clearbrook locations engage in friendly competition throughout the week, tracking which location sells more of each menu item. This competitive spirit energizes staff and drives creativity in menu development. Wendy notes that over the five years, Restaurant Week has fostered genuine relationships among participating restaurants. What began as simple cross-promotion has evolved into restaurant owners visiting each other's establishments, trying menus, meeting staff, and building lasting professional connections that extend well beyond the event itself. Looking Ahead As FredCo Eats enters its sixth year of planning, the initiative continues expanding its mission. The upcoming fredcoeats.com website will serve as a central hub connecting aspiring food entrepreneurs with resources from the county, state, and federal levels, including financing options, contacts at the Extension office, the Small Business Development Center, and the Virginia Department of Agriculture and Consumer Services. This evolution reflects the program's broader vision: creating a sustainable ecosystem where homesteaders can learn to scale their backyard operations, food trucks can transition to brick-and-mortar locations, and established restaurants can continue growing—all while maintaining the unique character that makes Frederick County's food scene special. Registration for future Restaurant Weeks remains open year-round, with the event consistently scheduled for the last Monday of January. As Wendy emphasizes, the more the community supports local establishments, the more these businesses can thrive and maintain the distinctive flavor that sets Frederick County apart. For complete menus, participating restaurant details, and passport downloads, visit fredcoeats.com and follow the event on Facebook and Instagram using #FredCoEats and #FredCoEatsRW.

96 [1.19] Kitzur Yomi 48:6-end [Matzah Balls, French Toast. Beracha on Cereal. Flour For Thickening]

Join co-hosts Adrian M. Gibson, M.J. Kuhn & Greta Kelly as they chat with bestselling author Scott Lynch about his acclaimed the Gentleman Bastard Sequence, the origins of Locke Lamora, worldbuilding approaches, planning a heist 101, compelling character relationships, creating impossible situations for your characters, mental health and therapy, (toxic) fandom and being a public figure, childhood ambitions, medieval Icelandic lawsuits and much more.NOTE: This is part one of a two-part chat with Scott. Stayed tuned next week for his writing masterclass on Revealing Character Through Dialogue.OUR SPONSOR:A weary warrior. A restless baker. A magical side quest neither of them asked for, but both might need. Flour & Forge by Herman Steuernagel is The Hobbit meets The Wizard of Oz in a charming, feel-good fantasy adventure.Releasing March 5, 2026 in all formats. Pre-order it ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠HERE in eBook or audiobook.SHOUTOUT TO THE 'SFF ADDICT' PATRONS:Thank you Ian Patterson, Herman Steuernagel, David Hopkins, Luke F. Shepherd, Christopher R. DuBois, Luke A. Winch and GavinGuile for supporting us on Patreon at $10+.SUPPORT THE SHOW:- ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Patreon⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ (for exclusive bonus episodes, author readings and more)- Rate and review, and share us with your friendsEMAIL US WITH YOUR QUESTIONS & COMMENTS:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠sffaddictspod@gmail.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ABOUT OUR GUEST:Scott Lynch is the bestselling author of the Gentleman Bastard Sequence, including The Lies of Locke Lamora, Red Seas Under Red Skies and The Republic of Thieves.Find Scott on Instagram, Bluesky, Amazon and his personal website.ABOUT OUR HOSTS:Adrian M. Gibson is the author of ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Mushroom Blues⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.Find Adrian on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠his personal website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.M.J. Kuhn is the author of⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Among Thieves⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and⁠⁠⁠ Thick as Thieves⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.Find M.J. on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠her personal website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.Greta Kelly is the author of ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Queen of Days⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, The Frozen Crown and The Seventh Queen.Find Greta on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠her personal website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.FOLLOW SFF ADDICTS:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Linktree⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠MUSIC:Intro: "⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Into The Grid⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠" by MellauSFXOutro: “⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Galactic Synthwave⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠” by DivionAD ATTRIBUTION:- Music: "Epic Fantasy" by kornevmusic- Video provided by client

Playlist: Hank Williams sings, Nobodys Lonesome for Me. Audry sings, My Long Tall Tight Wad Daddy. Joe Rumore joins Hank, Louie, and Audry for a word for the sponsor. It's…

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

Why watch a movie when you can just look at a movie poster? Do you have an answer for that? Didn't think so.

Vayikra ch.2 describes and outlines the FIVE types of Korban Mincha - an offering of flour and oil. Why does it come in five recipes? What does this vegetarian korban represent?

Bread. How did something so basic, so fundamental, get so complicated – and even start making us ill? >> This series was first released in Nov/Dec 2019. We are re-releasing it now 6 years later as we are digging back in to document the collective impact of the series and to celebrate the work of those continuing to build the new grains movement. As part of this project we are collecting voice notes from anyone who listened, inviting you to share a bit of how Cereal impacted you and whether the series sparked any change or action, big or small - maybe it made you think differently about something, or maybe you completely changed career - we want to hear both and all stories! The voice notes will form part of a new Farmerama episode and digital soundmap. We are collecting these stories now, so if you would like to send your story our way, then you can send us an audio message on: WhatsApp +447466301300, or via our instagram messages. Please let us know who you are, where you are based and then whatever part of your story you would like to share. We are excited to hear from you and hope you enjoy listening again, or for the first time, it is a treat! >> How have the needs of industrial production come to dictate the way that seeds are bred, grain is grown, flour is milled, and bread is baked and eaten? And why are more and more people cutting this age-old staple out of their diets? In this episode, we hear from bakers and researchers who reveal the hidden truths about what goes into our bread, and explain how that's impacting our health. And we're introduced to the Real Bread Campaign, a movement promoting bread that's nourishing, tasty and environmentally sound. The radical changes that our bread has undergone are revealing of much wider truths about our relationships with food, farmers, the land, the environment, and each other. If you eat food, you have a stake in this story. This if the first episode in a 6 part series, Cereal, uncovering the hidden truths behind our bread and the people who are building a new grains movement. Cereal is made possible by the generous support of the Roddick Foundation. This episode features: Chris MacCormack, a home baker (Govanhill Bread Man) Kimberley Bell, founder of Small Food Bakery, Nottingham Chelsea Marshall, Trustee of Scotland the Bread Andrew Whitley, Bread Matters, co-founder of the Real Bread Campaign, and Scotland the Bread Theo Laffargue, Riverside Bakery, Stirling

Podcast: OT Security Made SimpleEpisode: How the threat landscape for OT has changed since Colonial Pipeline | OT Security Made SimplePub date: 2025-12-18Get Podcast Transcript →powered by Listen411 - fast audio-to-text and summarizationMike Holcomb, independent OT/ICS security advisor and former Director of OT security at Flour, talks about the shift of cyber threats in the OT space and the struggles of small entities to secure themselves. He proposes the BASIC principle to get started fast despise limited budgets.You can find more information on OT Security Made Simple at rhebo.com or send us your ideas and questions at podcast@rhebo.com.The podcast and artwork embedded on this page are from Klaus Mochalski, which is the property of its owner and not affiliated with or endorsed by Listen Notes, Inc.

Always a Food Friday favorite, Amy Halloran is back to talk about grain, flour, baking and bakeries of yesteryear. Ray Graf hosts.

Sparked by pandemic-era baking trends, interest in small-batch, locally-milled flour is growing among commercial and home bakers. Operations like Camas Country Mill in Oregon and Cairnspring Mills in Washington supply restaurants, bakeries and amateur bakers with high-quality flour sourced from local farmers who use regenerative growing practices.     A new partnership between Cairnspring and the Confederated Tribes of the Umatilla Indian Reservation will bring a flour mill to the reservation in Eastern Oregon. The new facility is expected to expand Cairnspring’s production capacity twelvefold and create 20-25 new jobs.  Kevin Morse is the co-founder and CEO of Cairnspring Mills. Bill Tovey is the director of the CTUIR Department of Economic & Community Development. They both join us to talk about the partnership.

The Lord is faithful … and so much gratitude that he puts generosity in the hearts of his people. https://actintl.givingfuel.com/pray

Wheat flour is the backbone of most baked goods, making up over half of a bread recipe and about a quarter of a cake. That's why keeping an eye on your flour quality (https://bakerpedia.com/processes/flour-quality/) is crucial for optimal product development. The key is picking a flour that works well with your application and process in order to get the texture, flavor, and consistency you're aiming for, each and every single time. In this episode of BAKED in Science, host Mark Floerke is joined by Dimitrios Argyriou, Managing Director at Grainair. Grainar (https://grainar.com) offers innovative solutions that help bakers improve the quality of their products. With a solid scientific background and more than 80 years of experience, they constantly explore the latest developments in biotechnology, cereal science, and industrial analytics. Talk About Flour Power Some topics covered include: The intricacies of flour milling Getting the most out of R&D Balancing experience and objective data Baking as a multifactorial process The importance of sharing knowledge

The Fork Reporter talks about the wide range of flour you can use for baking this holiday season, and yes - flour CAN go bad! Plus, hot chocolate is in every living room, and more on the cozy holiday season atmosphere.See omnystudio.com/listener for privacy information.

What a show for the day after Thanksgiving! This week we roll out a two-hour celebration of bakery-inspired tunes—an irresistible mix of cakes, pies, donuts, cookies, and every sugary delight ever to find its way into a lyric. We'll be mixing up a blend from a century's worth of music, from early jazz confections and country-fried treats to soulful blues pastries, golden-era pop indulgences, and rock-and-roll slices served hot from the oven. It's all about how bakery imagery has sweetened American music's storytelling. Jazz bands swing like a spoon in batter; country artists offer homestyle wisdom baked into every verse; blues singers lean into the bittersweet with slow-cooked grooves; and rock outfits bring the heat with songs that crust, crackle, and pop. Whether it's a dusty 78 from the 1920s or a modern track with sprinkles of retro charm, the playlist draws straight from the musical pantry of the past hundred years. This week's highlights include performances from Dan Hicks, NRBQ, Curtis Salgado, Ella Fitzgerald, Fats Waller and a whole lot more. Tune into community radio for West Sonoma County. KOWS-LP 92.5 FM Occidental, streaming to planet Earth at kowsfm.com/listen. 

What started with a "stir crazy" chef armed with a nutri bullet during lockdown is now an award winning company looking to tackle a major element of the country's food waste problem. Rescued Kitchen is aiming to cut down on one food that's commonly ending up in the bin - bread - which it is turning back into the very flour it was made from. This week it was revealed Kiwis are wasting over one million tonnes of food each year. While the business is currently only able to make a small dent in this number, a major upscalling operation means they're hoping to eventually take a mighty slice out of the country's food waste. Evie Richardson reports.

With the increasing number of huge industrial mills across the country, one of the most essential parts of our food system is also being industrialized: flour. Kevin Morse, CEO and co-founder of Cairnspring Mills, talks about his mission to bring organic flour into the mainstream market and the important role of community-rooted mills in achieving that goal. He joins Corinna Bellizzi to share how regenerative farming practices, healthy farmer relations, and sustainable food manufacturing are keys to producing nutrient-rich flour and bringing value back to local grain communities. Kevin also sheds light on how smallholder farmers are facing their toughest times right now due to the commodity system, trade wars, and the rapid corporate takeover. About Our Guest: As CEO and co-founder of Cairnspring Mills, Kevin Morse taps into his deep experience as a farmer, economic development leader, conservationist and community builder and applies his can-do spirit to build the mill from the ground up. Kevin recognized that building a new regional grain milling business would bring value back to the community and farmers and was a critical part of revitalizing the local food system. An incorrigible optimist deeply rooted in the beautiful Skagit Valley, Kevin is an outdoorsman, avid fisherman and an Italian who loves to cook and bake. Guest LinkedIn: https://www.linkedin.com/in/kevin-morse-6948a046/ Guest Website: https://cairnspring.com/ Guest Social: https://www.instagram.com/cairnspringmills/ Show Topics with Timestamps: 02:59 - Rotating Cereal Grains For A Hundred Years 07:03 - How Industrial Mills Started To Kill Local Mills 10:08 - How Cairnspring Mills Are Doing Things Differently 13:14 - Shelf Life Difference Between Nutrient-Dense And All-Purpose Flour 16:11 - The Dangers Of Glyphosate In Flour Production 19:50 - Why Animals Are Naturally Attracted To Regenerative Land 21:17 - Importance Of Maintaining Close Relationships With Farmers 24:25 - How Cairnspring Mills Scales While Keeping Their Core Values Intact 29:44 - Why Smallholder Farmers Are Facing Their Toughest Times 38:04 - Promising Brands To Look Out For 40:12 - Why Flour Will Become The Next Big Thing In Mainstream 42:43 - Benefits Of Having A Huge Assortment of Flour 47:49 - Can Regional Grains Restore Soil Health And Reduce Carbon 51:34 - Using Synthetic Fertilizers On No-Till Soils 55:05 - How Food Shapes Kevin's Leadership Approach 58:56 - Possibility Of The Reemergence Of Community-Rooted Regional Mills BUILD A GREENER FUTURE with CARE MORE BE BETTER Together, we planted 36,044 trees in 2025 through our partnership with ForestPlanet. We screamed past our goal of planting 20,000 trees thanks to subscribers like you! NEW CAUSE PARTNER FOR 2025-2026 SELECTED! If you value open dialogue, sustainability, and social equity, I invite you to support our new cause partner —Prescott College. To learn more about this effort and to support the show visit: https://caremorebebetter.com/support/ Follow us on social media: YouTube: https://www.youtube.com/c/caremorebebetter TikTok: https://www.tiktok.com/@caremorebebetter Instagram: https://www.instagram.com/caremorebebetter Facebook: https://www.facebook.com/CareMoreBeBetter LinkedIn: https://www.linkedin.com/company/care-more-be-better  Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Most flour today is milled for shelf life, not flavor or nutrition. Cairnspring Mills set out to flip that script. Co-founder & CEO Kevin Morse explains how the company created a premium craft flour category by contracting regeneratively grown, higher-margin grains directly from farmers and stone-milling to retain flavor and nutrients, winning over top chefs and bakeries nationwide. We cover the growth story ($5.1M → $6.4M → pacing $7.9M), why demand is pulling them to expand capacity, and the plan to build a dramatically larger mill in Pendleton, OR (with the Umatilla Tribe) as part of a future network of regional mills. Kevin breaks down how “regional at scale” works (quality, resilience, and local grain identity), the sales playbook (foodservice-led; DTC and retail ramp), and opportunities in co-branded “Milled by Cairnspring” products. If you care about better bread—and better agricultural economics—this is a blueprint for rebuilding a staple industry.Highlights include…Why industrial roller milling strips flavor & nutrition—and how stone milling restores both Direct farmer contracts, regenerative practices, and paying for milling/baking quality (not just protein) Growth: $5.1M (2023) → $6.4M (2024) → ~$7.9M (2025E) Capacity expansion: Pendleton, OR mill (with Umatilla Tribe) targeting ~110M lbs/yr Long-term vision: distributed network of regional mills (CapEx ≈ $40M per mill + granary) Go-to-market: foodservice first (~80%), plus DTC, retail, and co-brand opportunities Influencer flywheel: chef/baker adoption (e.g., Bianco, Tartine) → organic demand 

179 - Get your sourdough starter feeder ratio cheat sheet - https://www.loriandmichelle.online/store/p/sourdough-starter-ratiosWe tried many stone milled flour companies, so what is the best flour to use in sourdough or in your everyday recipes? HINT: No more store bought . These flours are the next best thing after milling fresh flour at home to improve your heath and help your snack-less.All the sourdough things - https://www.amazon.com/shop/loriandmichelle/curation/06c2ae2b-3a66-4539-bb49-8ae2d6da28f7?ccs_id=626817d2-dc00-4861-93a6-76220fbee254&ref_=aip_sf_cur_spv_ofs_dFor more products we use - https://www.loriandmichelle.online/twins-favoritesPrevious video - Why we are eating BREAD (gluten) again after 10 years of being GLUTEN-FREE - https://youtu.be/HSiOmnQ3SpEThe flours mentioned:Sunrise flour mill Janies MillBreadtopiaFarm2Flour Hayden flour millTIMESTAMP:00:00 Flours to use in recipes02:53 Sourdough ratio cheat sheet04:19 Sunrise four mill04:56 Janie's mill05:53 Breadtopia06:35 Hayden flour07:29 Farm2flour07:49 snack-less, feel better09:24 called to create♡ If you enjoy our content, please consider helping support our channel:CHECK OUT OUR AMAZON storefront - https://www.amazon.com/shop/loriandmichelle (if you use our link we may receive a small commission.)SUPPORT - https://www.buymeacoffee.com/loriandmichelleWe appreciate any and all support as it helps keeps us going and able to produce content for you. Thank you.♡ Give this video a like, comment, share the video and subscribe to our channel. //MORE VIDEOS//Our testimony back to Jesus from LOA| new age- https://youtu.be/znjZd94XMRA#sourdoughbread #homemadebread #sourdoughforbeginners #flourmills ♡ Website - https://www.loriandmichelle.onlineBible study with us on our Podcast: Sister and the Bible Songs from Epidemic Sound.We appreciate any and all support as it helps keeps us going and able to produce content for you. Thank you.Disclaimer: Please remember this is our first time reading and studying the Bible, so we don't know everything and we will continue to learn and grow. We do our best to speak God's truth. Here to encourage you to read and study God's word.Purelytwins, Lori and Michelle, will not be responsible or liable for any injury or harm you sustain as a result of our videos and information. This video is for informational purposes only and the author does not accept any responsibility for any liabilities. No part of this publication may be reproduced, transcribed, , in any form, without the written permission and signature of the author. We are not Bible scholars, pastors, or teachers. We are sharing what learn from reading and studying the Bible for the first time. Thanks for your understanding and for your support.

Two new mishnayot! 1 - What is the proper place of the fistful of grain of the grain-offering? Defining "kimtzah" -- scooping up the meal. That kimtzah was tantamount to the act of slaughtering of an animal sacrifice, in terms of the details surrounding it (of course, it's not animal), like where in the courtyard the procedure could be done. 2 - The bird offering - and other procedures that were done above the red line and below the red line, respectively. Plus, directing traffic on the ramp of the altar, and traversing the top of the altar too.

The one and only Lovesick Blues boy, Hank Williams is joined by his crew of studio musicians for a morning wake up call. Playlist: Everything's OK. Audry sings an old…

When the Callington flour mill in Oatlands closed six years ago , the demand for quality local flour remained.  

Rural news and events from Tasmania and the nation.

On a quiet afternoon in the Shenandoah Valley, Valley Today host Janet Michael and co-host Kary Haun from Shenandoah County Tourism found themselves tucked away at Flour and Water, a Woodstock favorite, for a special Tourism Tuesday episode. Their guest, Jefferson Burgess, founder and creative force behind BoBirdie Magazine, joins them for a candid conversation about golf, storytelling, and the vibrant community that inspires his work. From Reluctant Golfer to Magazine Founder Jefferson's journey into golf was anything but typical. He confesses that he didn't grow up playing the sport; instead, he was nudged onto the green by colleagues at the Virginia Mennonite Retirement Community, where he worked in marketing and sales for two decades. Initially, golf was simply a way to connect with residents and their families. However, this new hobby soon sparked a bigger idea: a golf magazine. Although Jefferson and a friend produced a first issue, life intervened, and the project was shelved. Years later, after retiring, Jefferson revisited the concept, only to find the media landscape had changed dramatically. Print magazines had faded, digital platforms had risen, and the audience's expectations had evolved. Reinventing the Golf Magazine Recognizing these shifts, Jefferson transformed BoBirdie from a traditional print publication into a dynamic, multi-platform lifestyle magazine. No longer just about improving one's golf game, BoBirdie now celebrates the broader culture surrounding golf—food, travel, art, and the unique stories of the Shenandoah Valley. Kary and Janet note that BoBirdie's appeal extends far beyond golfers. The magazine's stunning photography, engaging storytelling, and focus on local experiences make it a must-read for anyone interested in the Valley's vibrant life. Jefferson emphasizes that the magazine's success comes from collaboration and community input, not just his own vision. Telling Stories Beyond the Green BoBirdie's content reflects the diversity of its audience. For example, one feature highlights a local photographer who rides along on the golf course, not to play, but to capture images of birds. Another article pairs the Valley's best golf courses with its culinary gems, offering readers a taste of the region's hospitality. Jefferson explains that BoBirdie doesn't review courses or critique their conditions. Instead, the magazine focuses on the experience—what it feels like to spend a day in the Valley, enjoying its landscapes, people, and flavors. Community, Collaboration, and Giving Back Throughout the conversation, Jefferson credits the magazine's growth to the support of local organizations and individuals. From tourism boards to small business owners, many contribute ideas and resources, helping BoBirdie thrive. The magazine also gives back, featuring non-profits like First Tee, Habitat for Humanity, and the Veterans Golfers Association. Recently, BoBirdie collaborated with local personality Noah Shenandoah on a creative video project, further blending storytelling, humor, and community spirit. The team's willingness to experiment and embrace new media has only strengthened their connection to the Valley. Where to Find Bo Birdie BoBirdie Magazine is available both in print and online, with distribution at over 200 locations throughout the Valley, including every golf course, select restaurants, and hotels. Readers can also access stories, photography, and back issues on the magazine's website and social media channels. Jefferson encourages anyone with a story to tell or a photo to share to reach out and contribute. As he puts it, BoBirdie is a collective effort, shaped by the Valley's people and their passions. Looking Ahead As the conversation wraps up, Janet and Kary praised the magazine's quality and impact. Jefferson, ever humble, acknowledged the ongoing process of learning and improving with each issue. Ultimately, BoBirdie stands as a testament to the power of community, creativity, and the enduring appeal of a good story—on or off the golf course. To access the digital magazine (and learn about membership), visit their website: http://bobirdie.com/. Follow them on Facebook and Instagram for a peek behind the scenes and stay in the know about where they're going next.

A new mishnah! With a list of cases that would not make a person liable for pigul. The flour of the minchah offering won't become pigul. Likewise, the frankinscense. That is, the offerings themselves may become pigul, but not the ingredients thereof. Those ingredients are what make the offering possible to begin with. Also, on the case of the consecrated food to be eaten by a person who is ritually impure - why is there a need to state both the lenient cases and the stringent cases? Either side of that "equation," as it were, should be inferrable from the other. Note that "Ze'irei" doesn't have a title of "rav" or "rabbi."

Founded in 2016 in northwest Washington, Cairnspring Mills is part of a growing movement of regenerative agriculture companies.

Announcer, Louie Buck calls on Hank Williams to fire up the band and get the tunes started. Playlist: They'll Never Taker Her Love from Me. It's for more than just…

We dive into Michelle Visser's story of homesteading and homeschooling, trusting God's call to leave suburbia for self-sustained living. Discover the health dangers of processed food and the joy of real, nutrient-rich alternatives. Tune in to reject worldly convenience, pursue godly wisdom, and nourish your family with faith-rooted practices for body and soul. Check out Michelle Visser's blog and podcast here: https://soulyrested.com Check out Michelle Visser's Instagram here: https://www.instagram.com/souly.rested Watch the full replay of the 2025 Share the Arrows conference exclusively on BlazeTV today. You can get a discount on your BlazeTV subscription now by going to ⁠⁠⁠BlazeTV.com/Allie⁠⁠⁠⁠. Buy Allie's book "Toxic Empathy: How Progressives Exploit Christian Compassion": ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.toxicempathy.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ --- Timecodes: (00:00) Introduction (06:00) Life on the Homestead (18:30) Dangers of Processed Foods (26:20) The History of Flour (41:00) Gluten Sensitivity (54:30) Dispelling Myths --- Today's Sponsors:   Good Ranchers — Go to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠GoodRanchers.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and subscribe to any of their boxes (but preferably the Allie Beth Stuckey Box) to get free Waygu burgers, hot dogs, bacon, or chicken wings in every box for life. Plus, you'll get $40 off when you use code ALLIE at checkout. Jase Medical — Go to ⁠⁠⁠⁠Jase.com⁠⁠⁠⁠ and enter code “ALLIE” at checkout for a discount on your order. Hillsdale College — Hillsdale College is offering more than 40 free online courses they offer on History, Economics, Politics, Philosophy, and more, all available for FREE. Go to ⁠⁠⁠⁠https://hillsdale.edu/relatable⁠⁠⁠⁠ to enroll. Pre-Born — Will you help rescue babies' lives? Donate by calling #250 & say keyword 'BABY' or go to ⁠⁠Preborn.com/ALLIE⁠⁠. Carly Jean Los Angeles — Go to ⁠⁠⁠⁠⁠⁠https://www.carlyjeanlosangeles.com⁠⁠⁠⁠⁠⁠ and use code ALLIEB to get 20% off your first CJLA order, site wide (one-time use only) and start filling your closet with timeless staple pieces. --- Episodes you might like: Ep 810 | Detoxifying Your Life: Birth Control, Cleaning Chemicals & Fake Food | Guest: Shawna Holman https://podcasts.apple.com/us/podcast/ep-810-detoxifying-your-life-birth-control-cleaning/id1359249098?i=1000614201869 Ep 741 | How to Realistically Live Toxin-Free | Guest: Taylor Dukes https://podcasts.apple.com/us/podcast/ep-741-how-to-realistically-live-toxin-free-guest-taylor/id1359249098?i=1000595318788 Ep 687 | When God Tells You to Sell Meat, You Listen | Guests: Ben & Corley Spell (Good Ranchers) https://podcasts.apple.com/us/podcast/ep-687-when-god-tells-you-to-sell-meat-you-listen-guests/id1359249098?i=1000581068327 --- Buy Allie's book "You're Not Enough (& That's Okay): Escaping the Toxic Culture of Self-Love": ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://alliebethstuckey.com/book⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠   Relatable merchandise – use promo code 'ALLIE10' for a discount: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://shop.blazemedia.com/collections/allie-stuckey⁠⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

Bread is more than just a staple food. It's the cornerstone of countless meals around the world! It's a food that humans have been enjoying for millennia, with the earliest evidence of bread (https://bakerpedia.com/processes/bread/) dating back around 30,000 years ago. Today, it remains an immensely popular food item and a hugely important market segment for modern bakers. In this episode of BAKED in Science, host Mark Floerke is joined by Aleksandra Bednarek. Aleksandra is Poland's first certified bread sommelier (https://breadsommelier.com), who runs a bakery in California called Aleksandra's Bakery, using her expertise in flour quality and fermentation to produce outstanding bread products. Baking Up A Passion For Bread Some topics covered include: How bread differs between Europe and North America Freshly milled flour quality The bread sommelier program Educating consumers and artisanal bakers Encouraging younger generations to become bakers Translating Trevor J. Wilson's Open Crumb Mastery to Polish This podcast is brought to you by: Brabender This episode is brought to you by Brabender, A Brand of Anton Paar. Since 1923, Brabender has been a leading manufacturer of instruments for testing material quality and physical characteristics in all fields of research and development and production in the baking industry worldwide. Brabender is now operating as Anton Paar. To learn more, visit www.anton-paar.com

S&P futures are up +0.1% and pointing to a flat open. Asian equities broadly advanced, buoyed by optimism over US-China trade relations and strong gains in Chinese and Japanese markets. European equity markets also opened higher, following Monday's broad-based gains. Markets initially reacted positively to signs of easing US-China trade tensions but have since pared gains. President Trump expressed optimism about reaching a deal with President Xi at the upcoming APEC summit, while reiterating the threat of a 100% tariff if no agreement is reached by November 1st.Companies Mentioned: Apple, Core Scientific, Flour

Kevin Morse, CEO and Founder of Cairnspring Mills, says the potential for milling these grains has been untapped, until now.

When I first told people I'd cut out sugar, everyone was so impressed — “Wow, that's amazing! I could never do that!”But when I mentioned I'd also stopped eating bread, the mood totally changed.“Wait… no bread? Why?! That's too extreme!”It's funny how cutting sugar gets applause, but cutting flour is judged.And honestly, I get it. Bread and other flour-based foods have deep cultural roots — they've meant comfort, connection, even survival for generations. But the flour we eat today isn't what our grandparents ate. Industrial milling made it finer, faster to digest, and a perfect ingredient for processed foods that keep us hooked.In this episode, I talk about how flour became a staple in both tradition and modern food marketing — and why so many “whole grain” and “healthy” products aren't nearly as wholesome as they sound.And I'll share what to eat instead of flour — not another powder or flour substitute, but real, satisfying foods that keep your blood sugar and energy steady... and your cravings quiet.To get personalized guidance from me, plus support and accountability in a small group... 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 Antifragile Winners: Phoenician Trade and Cypriot Iron Innovation AUTHOR NAME: Eric Cline BOOK TITLE: After 1177 BC, The Survival of Civilizations Professor Cline identifies the Phoenicians and Cypriots as "antifragile" because they flourished during the chaos following the collapse. The Phoenicians, surviving Canaanites, took over Mediterranean trade, spread the alphabet (leading to Greek and Latin scripts), and founded colonies like Carthage. The Cypriots transitioned to iron work, sending technology and tools across the Mediterranean. Iron use was an innovation after the collapse, not its cause.

9/5/26 Sometimes a simple change in perspective and a decision to cultivate what we have at hand can be a major key to breakthrough.  In this week's message we examine two similar stories from the life of two of the greatest prophets where this strategy proved to be a game-changer in the lives of two different families. We hope you dig it...

听前提示一、每期提供10个单词，每个单词都会有2-3个例句，方便理解记忆。二、每个单词和句子都会重复5遍，其中第2遍为慢速，有助于识别。三、本材料的整体难度较低，可以用来听力磨耳朵和单词查漏补缺。Day1221211.Informationn.通知，报告；消息；信息Please send me all the relevant information.请把所有相关信息发给我。Please contact my secretary for more information.请联系我的秘书了解更多信息。All personal information is kept strictly confidential.所有个人信息将严格保密。1212.Ingredientn.组成部分，配料；成份，要素What's the secret ingredient?秘密成分是什么？Flour is the main ingredient in these cakes.面粉是这些蛋糕的主要成分。Capital is a critical ingredient for the success of a business.资本是企业成功的关键要素。1213.Initiala.最初的，开头的 n.词首大写字母The initial symptoms of the disease are fever and sore throat.该病的最初症状是发烧和喉咙痛。Her initial reaction was to say no, but she eventually agreed to help.她最初的反应是拒绝，但她最终同意提供帮助。1214.Initiallyadv.开始，最初It was much more difficult than l initially thought.这比我最初想象的要困难得多。Initially I found it difficult to deal with my new environment.起初我发现很难适应我的新环境。1215Injurev.损害，损伤，伤害He was injured in the accident.他在事故中受了伤。I injured myself with a sharp knife.我被一把锋利的刀划伤了。He was badly injured in the accident, but now he's fully restored.他在事故中受了重伤，但现在已完全康复了。1216.Injuryn.伤害，损害Her parents can't help worrying about her injuries.她的父母不禁担心她的伤势。I'm happy to hear that your injuries aren't serious.听说你的伤不严重，我很高兴。1217.Inkn.墨水，油墨Don't write in red ink.不要用红色墨水书写。This paper does not absorb ink.这张纸不吸收墨水。My ballpoint pen just ran out of ink.我的圆珠笔刚用完墨水。1218Innera.内部的，里面的；内心的Your inner beauty never needs makeup.你的内在美永远不需要化妆。Without inner peace, outer peace is impossible.没有内心的平静，外在的和平是不可能的。Do not let the behavior of others destroy your inner peace.不要让别人的行为破坏你内心的平静。1219.Innocenta.清白的，无罪的；单纯的He is an innocent child.他是个无辜的孩子。She repeatedly said that she was innocent.她反复说自己是无辜的。I'm innocent! I didn't steal anything, honestly!我是无辜的！老实说我没偷任何东西！1220.Insectn.昆虫This insect is tiny, but very dangerous.这种昆虫很小，但非常危险。The insect's wings are almost transparent.昆虫的翅膀几乎是透明的。

Today's poem is Earth, Sometimes I Try to Play It Casual, by Catherine Pierce. The Slowdown is your daily poetry ritual.In this episode, Maggie writes… “I have zero chill when it comes to the natural world. My son and daughter would probably tell you I'm like a little kid: I gasp audibly at the clouds, the moon, the light coming through the leaves of trees. I shout “hawk!” when I see one on a walk or in the car. I take videos of hummingbirds in my neighbor's mimosa tree and text them to people I care about. I call the albino squirrels in my neighborhood by name: Sugar (rest in peace), Flour, and Cloud. I'm delighted by what I see and hear and experience, and I don't try to hide or downplay that delight. Why play it cool?”Celebrate the power of poems with a gift to The Slowdown today. Every donation makes a difference: https://tinyurl.com/rjm4synp

Listen in for some classic Country tunes with Hank Williams. Playlist: Pins and Needles in My Heart. Hank helps to pitch the sponsor. Audry comes to the mike to sing,…

GBH's Adam Reilly and The Boston Globe's Lylah Alphonse join for Press Play, discussing the widely spread video of Charlie Kirk's shooting in this current era of content moderation online. Plus, the Murdoch succession plan, and Bari Weiss at CBS.GBH's Callie Crossley discusses the firing of Artie T, Josh Kraft's "most unlikeable campaign for mayor in Boston history" and more.White Snake Projects joins us for Live Music Friday. They are unveiling a new directory for Native American performing artists. Cerise Jacobs of WSP, Jean-Luc Pierite of North American Indian Center of Boston and singer/songwriter Thea Hopkins are our guests.Mara Dolan of the Massachusetts Governor's Council discusses flags at half-mast and gives an update on bar advocates. Joanne Chang join with Efrain Gutierrez to discuss Flour Bakery's partnership with Pine Street Inn for job training. Efrain is a graduate of the program and is now employed at Flour.

Send us a textThis week we're tackling a food we all know and love: flour. But is it really as harmless as it seems? Join me as I break down the surprising science of refined flour, cravings, and hormones—plus how a few small shifts can help you take back control of your weight loss journey.We'll talk about why flour is classified as an ultra-processed food, how it hijacks hunger signals, and why it can make weight loss feel harder than it should. Don't worry, I'll make it simple, light, and easy to understand—because this is about living your best life, not stressing over bread.Quote of the Week:“Your body is your home—feed it with care.” – Unknown Citations:Monteiro et al., 2019 – Ultra-processed foods: What they are and how to identify them. Public Health Nutrition.Hall et al., 2019 – Ultra-processed diets cause excess calorie intake and weight gain. Cell Metabolism.Ludwig, 2002 – The glycemic index: Physiological mechanisms relating to obesity, diabetes, and cardiovascular disease. JAMA.Friedman, 2014 – Leptin and the regulation of body weight. American Journal of Clinical Nutrition.Volkow et al., 2013 – The addictive dimensionality of obesity. Biological Psychiatry.Slavin, 2013 – Fiber and prebiotics: Mechanisms and health benefits. Nutrients.Hu, 2011 – Globalization of diabetes: The role of diet, lifestyle, and genes. Diabetes Care.ADA, 2020 – Standards of medical care in diabetes—2020. Diabetes Care.Let's go, let's get it done. Get more information at: http://projectweightloss.org

In this English lesson, you'll learn 25 words we use to describe dry things, from sand and cactus to crackers and biscuits. These words will help you speak better English in everyday life and prepare for exams like IELTS and TOEFL.✅ I can be your speaking partner https://brentspeak.as.me/ Use Code SUMMER10 for 10% off your conversation

Hosted on Acast. See acast.com/privacy for more information.

Alanna T'ia of Columbia, MO shares how she became a 6-figure baker by creating a professional setup with streamlined systems, exceptional customer service, and consistent high-quality productsGet full show notes and transcript here: https://forrager.com/podcast/149

http://www.mofpodcast.com/http://www.pbnfamily.comhttps://www.facebook.com/matteroffactspodcast/https://www.facebook.com/groups/mofpodcastgroup/https://rumble.com/user/Mofpodcastwww.youtube.com/user/philrabhttps://www.instagram.com/mofpodcasthttps://twitter.com/themofpodcasthttps://www.cypresssurvivalist.org/Support the showMerch at: https://southerngalscrafts.myshopify.com/Shop at Amazon: http://amzn.to/2ora9riPatreon: https://www.patreon.com/mofpodcastPurchase American Insurgent by Phil Rabalais: https://amzn.to/2FvSLMLShop at MantisX: http://www.mantisx.com/ref?id=173*The views and opinions of guests do not reflect the opinions of Phil Rabalais, Andrew Bobo, Nic Emricson, or the Matter of Facts Podcast*Phil and Nic take a detour from conspiracy theories and gear to talk about Prepper recipes. What sorts of things should we be thinking about to feed out families without power, with limited cooking options, without refrigeration? How do we convert that stash of raw ingredients we keep recommending into something other than MRE's and freeze dried meals?Matter of Facts is now live-streaming our podcast on our YouTube channel, Facebook page, and Rumble at 7:30 PM Central on Thursdays . See the links above, join in the live chat, and see the faces behind the voices. Intro and Outro Music by Phil Rabalais All rights reserved, no commercial or non-commercial use without permission of creator prepper, prep, preparedness, prepared, emergency, survival, survive, self defense, 2nd amendment, 2a, gun rights, constitution, individual rights, train like you fight, firearms training, medical training, matter of facts podcast, mof podcast, reloading, handloading, ammo, ammunition, bullets, magazines, ar-15, ak-47, cz 75, cz, cz scorpion, bugout, bugout bag, get home bag, military, tactical 

This week, Tee interviews Carolyn Haeler, the founder and CEO of Mightylicious, a company specializing in gluten-free cookies. Carolyn shares her personal journey from being diagnosed with celiac disease at age 31 to founding Mightylicious after realizing the market's lack of tasty gluten-free products.  During the conversation, Carolyn elaborates on the challenges of living with celiac disease, the surprising places gluten can be found, and her dedication to using high-quality ingredients for gluten-free baking. Carolyn also discusses her innovative approaches to gluten-free baking, emphasizing the importance of understanding food's impact on health.  Carolyn also touches on the broader implications of gluten sensitivity and how it intersects with other health issues. The episode wraps up with Carolyn highlighting where Mightylicious products can be found and her ongoing efforts in creating delicious, allergy-friendly baked goods.   Connect with Carolyn & Mightylicious: Website Instagram Facebook Amazon    Follow Therese "Tee" Forton-Barnes and The Green Living Gurus: Austin Air Purifiers: For podcast listeners, take 15% off any Austin Air product; please email Tee@thegreenlivinggurus.com and mention that you want to buy a product and would like the discount. See all products here: Austin Air   The Green Living Gurus' Website  Instagram YouTube Facebook Healthy Living Group on Facebook   Tip the podcaster! Support Tee and the endless information that she provides: Patreon   Venmo: @Therese-Forton-Barnes last four digits of her cell are 8868 For further info, contact Tee: Email: Tee@thegreenlivinggurus.com Cell: 716-868-8868   DISCLAIMER: ALL INFORMATION PROVIDED HERE IS GENERAL GUIDANCE AND NOT MEANT TO BE USED FOR INDIVIDUAL TREATMENT. PLEASE CONTACT YOUR PROVIDER OR DOCTOR FOR MEDICAL ADVICE.   Produced By: Social Chameleon

When hardships overwhelm you, Joni reminds you that even dark clouds carry showers of mercy. And just like God sustaining Elijah – he'll provide for you, too. -------- 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.

Alec Naman from Naman's Catering called and said, "Let's cook a little Snapper this week. How about Sauteed Snapper Piccata." Sounds delish!!  It's What's Cooking Snapper Piccata     Ingredients 2 yellow tail snapper filets (about ⅓ lb each, bones and skin removed (see notes for other fish that work with this recipe)) 1/4 tsp kosher salt 1/8 tsp black pepper 2 tbsp flour 2 + 2 tbsp olive oil 2 + 2 tbsp butter 2 small shallots (minced, about 2 tbsp) 2 tbsp capers 1/4 cup white wine (dry) 1 tbsp lemon juice + 1 tsp lemon zest 2 tbsp flat leaf Italian parsley (chopped) Instructions 1.            Salt and pepper both sides of the snapper filet. On a plate, add the flour in an even layer. Flour both sides of the fish and dust off any excess flour. 2.            In a large skillet over medium high heat, add 2 tbsp olive oil and 2 tbsp butter. Once the butter is shimmering, add in the snapper filets. Cook on each side for 2-3 minutes, using a fish spatula to flip the fish. When flipping fish in a skillet to avoid it breaking apart, I utilize the side of the skillet to assist in supporting my flip and then bring the fish back flat. A splatter screen is also very helpful when cooking fish in oil. Once the fish is cooked, remove and add to a side plate. 3.            Lower heat to medium low and add 2 tbsp olive oil, shallots, and capers. The pan will be hot, so sauté for only a minute before deglazing the pan with the white wine. Cook the wine for 2 minutes. Add lemon juice and 2 tbsp of butter. 4.            Once the butter is melted add the snapper filet's back into the pan. Sprinkle the chopped parsley over the top. Baste the snapper for 1 minute by tilting the pan and using a spoon to spoon the lemon butter caper sauce over the snapper. Zest lemon over the top of the filets and serve. 5.            Serve as is or my favorite way to enjoy the snapper piccata is over roasted asparagus and risotto.         

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 classes Finding rhythms that allow space for being present in your real life without turning every moment into content The importance of establishing realistic boundaries that make business sustainable over the long haul Balancing business growth with your true priorities and how opportunity can sometimes become a burden The payoff of slowing down to do the deep work– audit systems, strategize well, and make your work easier instead of getting stuck in old ways Weekly rhythm breakdown for a weekend microbakery: grocery runs, baking classes, dough prep, lamination and proofing days– getting it all done as a mom of littles Small business systems that reduce stress: online pre-orders, projecting sales, and intentionally slow growth Lessons 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 flour Adjusting all-purpose recipes for whole grains without sacrificing texture or flavor View full show notes on the blog + watch this episode on YouTube. Thank you for supporting the sponsors that make this show possible! RESOURCES Listen to Lily's previous appearances on Simple Farmhouse Life HomeBaked by Kate Sarah Kieffer's lamination method Join my FREE masterclass to learn my 4-step framework for making money on YouTube Master the rhythm of sourdough with confidence in my Simple Sourdough course Gain the sewing knowledge and skills every homemaker needs in my Simple Sewing series Turn your content creation dreams into a profitable business with my YouTube Success Academy Keep all my favorite sourdough recipes at your fingertips in my Daily Sourdough cookbook CONNECT Lily of Flour Barn Bakery | Website | Instagram | YouTube | Facebook | Pinterest Lisa Bass of Farmhouse on Boone | Blog | YouTube | Instagram | TikTok | Facebook | Pinterest Do 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.

Have you ever experienced a time slip? Or caught physical proof of a spirit? Have you ever lived among the dead without knowing it? Or ever had a deceased relative come back to say hello? In today's episode, you'll hear real stories from people who can say yes to all these questions. And if you can also say yes and would like your story read on the show, you can send it in an email to story@storieswithsapphire.com  Ch 1 - The silver gas station, submitted by Adelle Ch 2 - Flour on the stairs, submitted by Aly Ch 3 - The preta family, submitted by Sai Ch 4 - Marisol, submitted by Faith Learn more about your ad choices. Visit podcastchoices.com/adchoices