Podcasts about Flour

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

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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

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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 

If you haven't heard of oat flour, you probably live under a rock. Over the last decade or so, oat flour, has become a lot more readily available, and there have been a lot more recipes that call for it. It is very popular to use for people who are avoiding gluten out of a lifestyle choice or those who have a gluten intolerance or celiac disease. However, oat flour is not something that can always replace your regular weight, all purpose flour. It can be finicky. This podcast episode will explain to you what oat flower is, how you can make it at home, the difference between store-bought oat flour, and homemade oat flour, and how to use oat flour in your home baking. Watch on YouTube: https://youtu.be/gX8sLDRv89c    Sources: https://cookieandkate.com/how-to-make-oat-flour/  https://www.loveandlemons.com/oat-flour/  https://www.bonappetit.com/story/how-to-make-oat-flour?srsltid=AfmBOopwLVBe1PG3E_i3qdBLt0d0y1Ni7rXnAEY0rRdljsuVCfwBX4LF https://www.okonomikitchen.com/ultimate-guide-to-oat-flour/ https://everydayglutenfreegourmet.ca/how-to-use-oat-flour/ https://thenessykitchen.com/oat-flour-vs-wheat-flour/     Socials: Instagram: https://www.instagram.com/_recipeswithrae/ Facebook: https://www.facebook.com/_recipeswithrae-104413935508894/ TikTok: https://vm.tiktok.com/ZTdb2PwF6/     YouTube: https://youtube.com/@recipeswithrae                Music: YouTube Audio Library: "Fortaleza" by Topher Mohr and Alex Elena    

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

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

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.         

In August we are looking at tabletop RPGs with culinary themes.   Story Bake is a TTRPG about the magic of baking, the power of friendship, and finding wonder in the world! The creator Dan is a professional baker and combines their love of baking and games with Story Bake, and will share their story with us today on a live recording.   The game comes with a full set of baker and bakery sheets, and real world recipes with each of the 13 adventures Powered by the Apocalypse.   PDF: https://www.drivethrurpg.com/en/product/524357/storybake  Book: https://plusoneexp.com/products/storybake  Dan: https://linktr.ee/dan_the_baker 

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.

Larry Pearen & Tom Weir join Danny Ismond on the GX94 Morning Show to discuss The Yorkton Flour Mills Rally Round The Mill this Saturday.

Außerdem: Zahnpaste deluxe - Bringt das was? (12:39) // Mehr spannende Themen wissenschaftlich eingeordnet findet Ihr hier: www.quarks.de // Habt Ihr Feedback, Anregungen oder Fragen, die wir wissenschaftlich einordnen sollen? Dann meldet Euch über Whatsapp oder Signal unter 0162 344 86 48 oder per Mail: quarksdaily@wdr.de. Von Yvonne Strüwing.

Salty thoughts on being gut healthy milling flour from hard wheat berries at home, After the Villa drama, what we watched The Hunting Wives, Ballard and more, Pamela Anderson & Liam Neeson, Justin Bieber Swag Album and more...Support with Tips via Cashapp or PaypalGet Hulu FREE for 30 Days Try Armra Colostrum 30% Off80% Off First Order Fabletics50% Off F Factor Meals(aff)

Matt and Daniel are joined on a livestream by journalist Jasper Nathaniel to raise money for the Gaza City Flour Fund. They discussed Tommy Vietor's effort to Pod Save Reputation, other objects Cory Booker could hide behind at politically disadvantageous photo ops, and whether Columbia University's outside counsel needs to renew their Adobe Creative Cloud font license.Thank you to everyone who donated live!Donate to the Gaza City Flour Fund: http://bit.ly/gazaflourfundStandup Comedy October 13 with Matt Lieb, Francesca Fiorentini and Daniel Maté: https://www.ticketmaster.com/francesca-fiorentini-and-matt-lieb-brooklyn-new-york-10-13-2025/event/300062E2C3694548See Francesca Fiorentini and Matt Lieb!August 1 in Seattle, WA: https://www.eventbrite.com/e/comedians-francesca-fiorentini-and-matt-lieb-tickets-1354093864199August 28 in Houston, TX: https://bit.ly/mattfranhtxSubscribe to the Patreon https://www.patreon.com/badhasbaraWhat's The Spin playlist: https://spoti.fi/4kjO9tLSubscribe/listen to Bad Hasbara wherever you get your podcasts.Spotify https://spoti.fi/3HgpxDmApple Podcasts https://apple.co/4kizajtSupport this podcast at — https://redcircle.com/bad-hasbara/donationsPrivacy & Opt-Out: https://redcircle.com/privacy

Enjoy a few classic tunes from hank Williams as you bake up your morning biscuits. hank starts off with, Loveless Mansion on the Hill. Let's pause for a commercial, and…

When Peter and Brittany Haugen sought to diversify their western Minnesota crop farm, they realized there was little infrastructure available to support small grains. So they forged their own link in the food chain by launching Sandhill Mill. More Information • Register for LSP’s “Bringing Small Grains Back to Minnesota” Networking Meeting on Aug. 2,…  Read More → Source

A mom in Gaza tells us she can only provide one meal a day for her and her four children -- and she says that makes her one of the lucky ones as more than a dozen people die of starvation in the last 24 hours. We hear from a reporter who uncovered a pattern of nightmare scenarios involving the premature collection of organs, following changes to the organ-donation system in the U.S.The entire staff of a human rights group in El Salvador flees the country, after their high-profile colleague is arrested and put in prison.Ozzy Osborne ... lead singer of Black Sabbath... has died. A lifelong fan tells us about meeting the heavy metal icon at his last concert just weeks ago.Late night host John Oliver offered to re-brand a minor league baseball team. We hear from the former team president of the Erie SeaWolves about how it feels to head up the new Erie Moon Mammoths.A whiff of controversy permeates the Toronto Transit Commission as fare inspectors are rebranded as Provincial Offences Officers -- or POOs, for short.As It Happens, the Tuesday Edition. Radio that hopes they uncover the responsible potty.

Bastille Day is day's away, so we thought we'd celebrate French cuisine with today's recipe. Julie Le Clerc is with us to share her Buckwheat Flour Galette recipe.

In the radio studio, hank Williams makes a little small talk as he introduces each song. Playlist. Nobody's Lonesome for Me. The steel guitarist lays down some cool licks. Hymn…

7/2/25 - Sophie Cunningham takes a shot at Detroit, Heather's dogs get into a bag of flour, Dear Jon, We have the Yzer-talk

Pastor Brandon Newcomer Sunday June 22nd 2025 - Adult Class

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In our news wrap Thursday, hospital officials and witnesses in central Gaza say an Israeli airstrike killed at least 18 people as they waited for flour, the dangerous summer heat is finally easing across much of the eastern U.S., violent storms in France killed at least two people and injured 17 more and former Congresswoman Carolyn McCarthy has died. PBS News is supported by - https://www.pbs.org/newshour/about/funders

In our news wrap Thursday, hospital officials and witnesses in central Gaza say an Israeli airstrike killed at least 18 people as they waited for flour, the dangerous summer heat is finally easing across much of the eastern U.S., violent storms in France killed at least two people and injured 17 more and former Congresswoman Carolyn McCarthy has died. PBS News is supported by - https://www.pbs.org/newshour/about/funders

Episode 886 (46 mins 34 secs) When visiting a fancy restaurant, and you leave your Mom and Dog in the car. Hair drama and snitches. Calling in and Calling out. Corn and Flour tortillas. Albert, Ruthy, Jiaming, and Ana discuss all that, plus you're my soda pop, my little soda pop. Updates, Show Notes, Links, and Contact Info can be found at… https://www.whowhatwhereswhy.com/stuffjunk/2025/6/25/886

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

Honesty boxes are popping up around the country selling all sorts of things like eggs and strawberries. The Flour Patch is the latest honesty box that sells delicious bakes in west Cork and the baker behind the honesty box Anna O'Leary joins Brendan to share her passion for local food.

A twist on the Andes Mint enters the You Tried Dat?? arena this week as Andes Cherry Jubilee Thins face off against Sachima Sesame Flavor Soft Flour Cakes and Golden Fuji Grape Layer Biscuits.  They also discuss clogged toilets before, once again, learning about some of the worst pickup lines. Follow us on Instagram to see pictures of the snacks @youtrieddat.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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