Podcasts about Grain

279. What if this ONE nutritional upgrade changes everything: An Interview with Sue Becker   Proverbs 14:12 NIV "There is a way that appears to be right, but in the end it leads to death."   *Transcription Below*   Sue Becker is a gifted speaker and teacher, with a passion to share principles of healthy living in an encouraging way.  She is the co-owner of The Bread Beckers and founder of the ministry, Real Bread Outreach, all dedicated to promoting whole grain nutrition. Sue has a degree in Food Science from UGA and is the author of The Essential Home-Ground Flour Book. Sue is a veteran home-schooling mom with 9 children and 15 grandchildren and 1 great-grandchild so far. She and her husband Brad, live in Canton, GA. Through her teaching, countless families have found improved health.   Sue's Instagram: @suebreadbeckers Sue's Website Sue's Podcast   Questions and Topics We Cover: Will you tell us about your professional background and share what led to a life-changing discovery?  In addition to helping us feel better, how can this swap also affect our weight? We are told gluten is the enemy, but you teach how wheat can actually be the cure, not the cause. . . Will you elaborate why even people who are sensitive to gluten can still enjoy this bread and experience greater health benefits because of it?   Related Episodes from The Savvy Sauce: 14 Simple Changes for Healthier Living with Leslie Sexton and Vasu Thorpe 26 Practical Tips to Eating Dinner Together as a Family with Blogger and Cookbook Co-Author, Rachel Tiemeyer 33 Pursuing Health with Functional Medicine Specialist, Dr. Jill Carnahan 129 Healthy Living with Dr. Tonya Khouri 205 Power of Movement with Alisa Keeton (Revelation Wellness) 212 School Series: Benefits of Homeschooling with Jodi Mockabee 256 Gut Health, Allergies, Inflammation and Proactive Solutions with Emily Macleod-Wolfe 261 Edible Theology with Kendall Vanderslice 270 Female Sex Hormones, Periods, and Perimenopause with Emily Macleod-Wolfe 275 Raising Healthy Kids: Free Tips with Emily Johnson   Connect with The Savvy Sauce on Facebook or Instagram or Our Website   Gospel Scripture: (all NIV) Romans 3:23 “for all have sinned and fall short of the glory of God,”   Romans 3:24 “and are justified freely by his grace through the redemption that came by Christ Jesus.”   Romans 3:25 (a) “God presented him as a sacrifice of atonement, through faith in his blood.”    Hebrews 9:22 (b) “without the shedding of blood there is no forgiveness.”    Romans 5:8 “But God demonstrates his own love for us in this: While we were still sinners, Christ died for us.”    Romans 5:11 “Not only is this so, but we also rejoice in God through our Lord Jesus Christ, through whom we have now received reconciliation.”    John 3:16 “For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life.”   Romans 10:9 “That if you confess with your mouth, “Jesus is Lord,” and believe in your heart that God raised him from the dead, you will be saved.”    Luke 15:10 says “In the same way, I tell you, there is rejoicing in the presence of the angels of God over one sinner who repents.”   Romans 8:1 “Therefore, there is now no condemnation for those who are in Christ Jesus”   Ephesians 1:13–14 “And you also were included in Christ when you heard the word of truth, the gospel of your salvation. Having believed, you were marked in him with a seal, the promised Holy Spirit, who is a deposit guaranteeing our inheritance until the redemption of those who are God's possession- to the praise of his glory.”   Ephesians 1:15–23 “For this reason, ever since I heard about your faith in the Lord Jesus and your love for all the saints, I have not stopped giving thanks for you, remembering you in my prayers. I keep asking that the God of our Lord Jesus Christ, the glorious Father, may give you the spirit of wisdom and revelation, so that you may know him better. I pray also that the eyes of your heart may be enlightened in order that you may know the hope to which he has called you, the riches of his glorious inheritance in the saints, and his incomparably great power for us who believe. That power is like the working of his mighty strength, which he exerted in Christ when he raised him from the dead and seated him at his right hand in the heavenly realms, far above all rule and authority, power and dominion, and every title that can be given, not only in the present age but also in the one to come. And God placed all things under his feet and appointed him to be head over everything for the church, which is his body, the fullness of him who fills everything in every way.”   Ephesians 2:8–10 “For it is by grace you have been saved, through faith – and this not from yourselves, it is the gift of God – not by works, so that no one can boast. For we are God‘s workmanship, created in Christ Jesus to do good works, which God prepared in advance for us to do.“   Ephesians 2:13 “But now in Christ Jesus you who once were far away have been brought near through the blood of Christ.“   Philippians 1:6 “being confident of this, that he who began a good work in you will carry it on to completion until the day of Christ Jesus.”   *Transcription*   Music: (0:00 – 0:09)   Laura Dugger: (0:11 - 1:29) Welcome to The Savvy Sauce, where we have practical chats for intentional living. I'm your host, Laura Dugger, and I'm so glad you're here.   Have you heard about this one-of-a-kind experience, the Radiant Faith and Wellness event?   It's going to take place January 30th and 31st at the Cannery in Eureka. I hope you learn more or purchase your tickets on this website or check them out on Instagram at @radiantwellnessevent and make sure you stay tuned to find out what the code is so that you can purchase your discounted tickets.   Happy New Year everyone! I am so excited to get to kick off the year with one of the best episodes I can ever remember.   You are in for a treat today with my guest Sue Becker. She is going to enlighten us to the one achievable, easy-to-implement nutritional change that could change everything. Here's our chat.   Welcome to The Savvy Sauce, Sue.   Sue Becker: (1:30 - 1:39) Thank you so much for having me. It is a real honor to be able to share my story, share my message with others that can listen and hear.   Laura Dugger: (1:40 - 1:56) Well, it may be one of the times I've most anticipated this conversation, but I'd love to just start by going back. Will you tell us about your professional background and share what led to a life-changing discovery?   Sue Becker: (1:56 - 14:21) Yes, yes. Well, it's a little bit of a long story, but I'll keep it as brief as possible. So, I always say, many years ago, headed off to the University of Georgia as a pre-med student because I loved studying everything about the human body and I wanted to help people and save the world, you know, all the grandiose ideas.   But my big passion was physiology and biochemistry. I loved studying that. Got there and realized, you know, I don't really want to be in school that long and I don't want that type of career after I graduate.   I knew my ultimate goal was to be a stay-at-home mom and I was like, okay, so why am I pursuing this? But I loved the field of study. And so changed my major, got accepted into pharmacy school, spent a quarter there and went, this isn't really what I want to do either.   So then I was led by the Dean of Pharmacy School to the field of food science, which was an up-and-coming industry at the time. I focused my attention more on the microbiology aspect of it and after graduation, I worked for Kraft Foods for almost five years as a bacteriologist in the lab there. I met my husband at the University of Georgia, and we married, actually, our senior year.   And so then, like I said, after I graduated, I started working for Kraft until I had my first child. I did become a mom, for sure. I have nine children, seven biological, two we adopted later in life, ranging in ages now from 45.   My oldest daughter doesn't like me to tell that, but it's too bad. It's what it is. 45 to 29, I believe Olivia is.   Yes, 29. And then I have 19 grandchildren and my very first great grandchild was born just a few weeks ago. So that's been a real blessing and a treat.   But after graduation, because I loved studying, it's funny, I tell everybody I'm a much better student now than I ever was in college. It's funny how you love to study once you don't have to perform with tests and things. But I continued studying physiology, biochemistry, read the works of prominent biochemists of the day and kind of came at everything with believing that we're fearfully and wonderfully made.   Our bodies know what they need and if they're not getting something they need, then chances are we're going to see sickness or lack of health. So, I kind of came at everything from that standpoint. It might be a little simplistic, but I think it's a great starting place.   So, I focused on feeding my family healthy food, you know, supplementing when we needed to. I tell people I grew up Southern. I grew up in a family of cooks and not chefs, but we cooked.   We ate real meat, real vegetables. My husband and I loved to garden. We grew our own corn and peas and beans and tomatoes and all the things.   So, we were eating real food. But we weren't a sickly family for sure, not compared to what others were, but we still had our share, our fair share. And so, we clipped along like this and I, in 1991, because of my interest in physiology, biochemistry, I subscribed to a publication, a health journal.   And the first publication that came into my home was entitled, "How to Greatly Reduce the Risk of Common Diseases." In this journal, the history of white flour was presented. Now, this was very eye-opening information.   Maybe I need to back up a little bit. The food science is not a nutrition degree. It's not a home economic degree.   It's the study of food processing. Everything that has to be done to keep that food safely on the shelf. Something's great. Something's not so great. So, when I read this information, I was like, how did I miss what's done to our bread? Through my studies, I had always read that whole wheat flour was better, but I didn't understand why.   So, in this journal, the history of white flour was presented. All the processing that is done to make that flour sit on the shelf forever, never really. And this is, like I said, what opened my eyes.   I learned that whole grains, real whole grains are the most nutrient-dense food God has given us. But in that journal, I learned that only when they're freshly milled, do they retain all their vital nutrients. You know, like I said, I had read that whole wheat flour was better.   I was trying to buy the stuff in the store, but it was kind of gross, nasty, I say. Didn't make nice bread, certainly not fluffy muffins. So, kind of gave up on that, trying to make bread with the store-bought whole grain flour.   And so, we were just buying whole wheat flour from the store. But I learned in that journal, it's not really what you think it is. And I, so like I said, I also, as a food scientist, what was so enlightening to me, when I read that word enrichment on the bags of flour or the bread products in the store, I thought, wow, we're making this better than it would have been, had we not done this favor.   I soon learned in this journal that that was not a favor that food companies are doing for us. They replace in their enrichment, a mere fraction of the nutrients that are there. And of course, I learned that once the flour is milled, I learned, well, let me, grains are storable, left whole and intact.   They store fairly indefinitely. But once that flour is, once that grain is milled into flour, it begins to spoil. The nutrients begin to oxidize.   So this led to the invention of these huge steel rolling mills that would take out the very nutrient rich bran, the oil laden germ that was causing the spoilage of the flour and leaving only the endosperm part, which is the white flour, protein and starch. Wonderful discovery. This flour won't spoil.   It'll sit on the shelf forever. And like I said, it looked like a wonderful discovery. And this all happened in the late 1800s, early 1900s.   By about 1910, the steel rolling mills had completely replaced the local millers because prior to the 1900s, most of the bread consumed in this country was either milled at home or the flour was purchased from a local miller. The bread was made at home and it was consumed at home. But with this invention, steel rolling, the steel rolling mills displaced the local millers, white flour, white bread became food now for everyone, rich and poor alike.   And can you imagine every housewife going, yay, I don't have to mill my flour anymore. I'll never forget years ago, Brad's 93-year-old grandfather lived with us for a little while. And I was in the kitchen milling some corn for cornbread.   And he went like this from his chair. He went, "I milled a lot of corn in my day." So, you can imagine people were like, hallelujah, we don't have to mill our flour.   But what seemed like an amazing, convenient, life-saving discovery actually turned out to not be so great. Shortly thereafter, the steel rolling mills and white flour became food for everybody. Three diseases became epidemic.   Beriberi, which is a vitamin B1 deficiency, it results in nervous disorders. Pellagra is a vitamin B3 or niacin deficiency, results in GI issues, skin issues, dementia, mental insanity. And that one really interested me because I did some more research on that and actually found out that the first case of pellagra was diagnosed right here in Atlanta, Georgia, which I'm from that area, you know, this area where our store in Woodstock is 35 miles north.   That first year 30,000 cases were diagnosed. Then anemia was the third disease. This puzzled health officials all over the country. They're like, what in the world is going on?   Why are we seeing this outbreak of diseases? And at first they thought beriberi and pellagra were maybe some type of infectious disease. But eventually they traced it to the new white flour that was on the market and the missing B vitamins and iron minerals that were provided by the bran and the germ.   Because for all practical purposes, that's where your nutrients are. The endosperm, white flours, protein and starch, protein and starches that we need, but not without the fiber, the B vitamins, the vitamin E, the inositol, choline, the iron, the calcium, all those nutrients. And so, things kind of clipped along.   They went to the millers and said, you got to put the bran and germ back in because of all the sickness. But the millers were like yeah, no, that's not going to happen because they had found a very lucrative market for the byproducts, which is so often done now in the food industry. Byproducts of the milling process, the bran and germ were sold to the cattle feed industry, white flour to the people.   So they're like, yeah, we're not giving up that money-making market. So things progressed until 1948. And finally, health officials stepped in, the government stepped in and mandated, you've got to fix the flour, you've got to enrich it.   And that's where I discovered what a deceptive term that is for the 35 to 40, who knows really how many nutrients are lost when they take the bran and germ away. They only replaced it with four, three B vitamins and iron. And of course, B1, B2, B3 and iron.   Supposedly, this took care of the beriberi and pellagra. But I always have to stop here and say, how many nervous disorders do we have in our country today? How many, how much GI disturbances and bowel issues, digestive issues?   How about dementia, mental insanity? What about skin eruptions? I don't think it took care of it.   But anyway, they think it did. And then it would take 50 years, 1998, after watching the rising incidence of birth defects and understanding that it was the missing folate that is no longer in the flour, richest food source, or most common, most readily eaten food source of folate, bread. Who knew?   So, they mandated then that a fifth nutrient be added. And that was folic acid, which, let me stop there and say this, these are synthetically produced supplements, vitamins that are being added to your flour. And particularly the B vitamins, this can be very troublesome, because the B vitamins come as a family, they come as a group, they work together synergistically.   When you take one out of context from the other out of balance, it actually depletes you and causes you to have a greater need. We're seeing that now with folic acid and the development of MTHFR, the folate, you know, reductase gene mutation. So anyway, it's caused more problems than it's worth.   And I've always thought about the scripture Proverbs 14:12, I believe it says, "There is a way that seems right to a man, but the end thereof is death." And we can certainly see that. You know, and if that were not enough, now, we've, we've taken all this away, we produce this beautiful white flour, but the residual oils cause it some yellowing.   So can't have yellowing of that flour. So, they began to choose to bleach the flour and a product called nitrogen trichloride was used for more than 25 years to bleach the flour. It was finally taken off the market because they discovered that this nitrogen trichloride caused seizures in dogs.   Are you ready for this? Hyperactivity.   Laura Dugger: (14:22 - 14:22) Hmm.   Sue Becker: (14:22 - 29:18) When I read that information, it was in 1991. That was the beginning of the scourge of ADD and hyperactivity we're now seeing in our children today. And I couldn't help but wonder, you know, when I read that information, there was one little boy in my son's music class, you know, and, but now, wow, it's pretty prevalent.   So then another bleaching agent is benzoyl peroxide. It's known to destroy B vitamins and vitamin E. And let me just tell you this, grains are one of the, especially wheat is one of the most nutrient dense food groups. Like I said, but it's the, one of the richest food sources of vitamin E and no amount of vitamin E has ever been put back in our enriched right white flour.   So, we lost that source, but now we're using a bleaching agent that's going to destroy it and B vitamins. And then potassium bromate is often used as a dough conditioner. It helps strengthen that gluten structure to help get a better rise in the bread. It's known to cause liver issues and thyroid issues.   And this is what we were consuming. So, wow. Yeah.   Talk about my mind being blown, my eyes being open. And then the rest of the journal was a brief discussion of the common diseases that plague Americans and showed why it was directly related, how it was directly related to our consumption of the processed white flour, lacking the nutrients and the fiber diseases like heart disease, cancer, diabetes, diverticulitis, even varicose veins, skin issues, low energy. I mean, it just went on and on.   And from my, with my background, this made absolute sense. I knew it was scientifically sound, but it was also, it was a Christian publication. It was biblically sound.   And what changed my life here was like I said, always read whole wheat flour, better whole wheat flour, better, but I was buying the stuff in the store and even whole wheat bread in the store. Didn't really see a lot of difference in it. But this introduced me to the idea of an in-home grain mill, buying grain and milling my own flour.   That was life changing. I was like, this is amazing. I can do this.   Wanted a mill. My husband actually bought me a mill for my birthday in 1991. The mill came into our home.   I milled flour. I made bread. I ate bread.   It was delicious. It wasn't gritty. It wasn't heavy.   It wasn't dense. And I tell everyone I pooped the next morning and it was like, what just happened to me? So that was my life-changing experience.   First, first day, you know, my bowel issues were corrected. I had lifelong issues with constipation, struggled with it. Knew I didn't want to take chemical accidents.   So tried to do more alternative solutions, find those and they worked if I did them, but they were, I tell people they were outside of my, your realm of daily eating. You had to do something special. And honestly, sometimes I think we look at alternative methods, you know, supplementation or treatment for ailments that are afflicting us.   And we're not getting, still not getting to the root of the problem. My problem was I was not eating enough fiber. The white bread, the white flour was constipating me.   So this was the only change I made. I tell everyone I've not been constipated since 1991. I know you wanted to hear that, but, but then I had five young children by this time and I, I homeschool my children.   We were active in church and baseball and music lessons and all the things, you know, we were busy. I had nursing baby and, and I, but I'm telling you, when I started just adding this bread to our already real food, we were eating. I noticed significant energy.   Like I said, constipation gone right away. Then I begin to notice first week. It didn't take months.   I was like, wow, I have more energy. My frequent headaches went away. Also with my bowels moving, my chronic constipation went away.   I lived on antihistamines before bread since bread. That's another thing I can stand here and tell you. I've not had an antihistamine or a decongestant of any kind since 1991.   That's pretty amazing. I had frequent migraines, not had one since we started the bread. So those were, I've noticed my sugar cravings went away because now I was getting the real carbohydrates that my body needed and it's sustaining energy.   And then my children, I just noticed they were they were, they would eat and they were satisfied. They love the bread. They love the muffins.   They love the pancakes. It was healthy food. I didn't have to coerce them to eat.   No more snotty noses, no more ear infections for them. And that we just became a much healthier family. And they, my kids didn't necessarily catch every bug that came around.   And if one of them did get sick, didn't necessarily mean that all of us got sick, which a big family, that's, that's pretty significant, you know? And so it was just, and the bread was delicious. When I read that information about whole grains and, and, you know, how bad white flour was, I was, I was thinking that this freshly milled flour was going to be just like the store-bought whole wheat flour I was buying in the store.   And you can probably already tell I'm a very passionate person. So, I read this information. I'm like, we're never eating white bread again.   We're never, white flour's never coming into our house again. And if we have to choke this bread down, we're doing this, you know? Well, we did not have to choke it down at all.   The muffins, the bread, the pancakes, the brownies, cookies, everything I made was absolutely delicious. It was filling and it was satisfying. A lot of people would say, you must spend all your time in the kitchen when all my kids were home.   I'm going, actually, no, we eat breakfast and everybody's satisfied. Nobody snacks. And even my kids begin to notice how other kids snack all the time.   Not my kids, they would eat and they wouldn't eat till the next meal. And so, it was just very, very satisfying. So, I began to share my bread with everybody, bake bread for other people, take it here, take it there.   The next thing I know, so be warned, if you ever start milling and you make bread for somebody, they're going to ask you to make bread for them. So, I did start making bread for other people. And the next thing I know, they're coming to me and saying, my cholesterol dropped 85 points and all I changed was this bread.   You know, I feel better. I have more energy. And the lady with the cholesterol, she, I continued to make bread for her for a while.   And I always laugh. One of the favorite things she liked that I made for her was cinnamon rolls with cream cheese icing. And she said, I ate one after every meal and my cholesterol dropped 85 points in just one month.   And I always laugh. I'm like a statin drug with all kinds of side effects, cinnamon roll with cream cheese icing, you know, and she said, it was her testimony. She goes, "I knew it was the bread. I know it is the bread because three doctors, three different medications, three years, nothing has changed. And this is the only change I made."   So, I started hearing this. And of course, she told all her friends, the next thing you know, everybody's wanting me to make this cholesterol lowering bread for them, you know, and I'll never forget. By this point, I had had my sixth child, still homeschooling, still doing laundry, still baseball, church, all the things. And here I was making bread for my family and then making bread for all these people coming to my door.   And I was spending all day every day making bread and for others and myself. And I just got really tired, to be honest with you. And I was making this bread and a thought came to my mind.   And I just looking back now, I know God put those words in my heart and in my mind. That day, I had also had a few people ask me, would I teach them how to make bread? And where could they get a grain mill?   So the idea came to me, met my husband in the driveway. And I said, when he came home from work, and I said, you know what, I don't think I'm supposed to make bread for the world. I think I'm supposed to teach the world to make bread for themselves.   And that was the beginning right there. We sat down on the porch swing and talked about what we would call it. And I said, I want to call it Bread Beckers.   That's, you know, our, it's funny, we didn't know that at the time. But Becker is a German name that means the baker. So, it is bread bakers.   And anyway, so and, and it's funny, because at that point in 1992, my world was four people, four people had asked me about where they could get a grain mill, and what I teach them to make bread. And today, we, well, we, started our business right then in our home, took a little while to, you know, get everything. And we outgrew our home by 1998, what my husband and I and my children could do.   I mean, it just grew from the testimonies of other people. I mean, just like that lady when and then you get hundreds of people sharing different stories and passing it on, people, people start noticing. So we incorporated with a longtime friend and partner in 1998, moved the business out of our home, we're currently in this lovely 10,000 square foot warehouse, we moved here in 1999.   We have a nice studio kitchen, this is where all my cooking classes take place that we can seat 100 people and regularly we fill up classes like that. We have a lot of online classes already for people to view on our YouTube channel. But and then a few years ago, it's back in 2009, we acquired another warehouse because we are passionate about providing God's people with grain.   That first week here, like I said, customer base of four. A week after starting our business, getting all the license and all that really hadn't started getting anything, God woke me up and said that he was raising up Bread Beckers to be like Joseph to supply his people with grain. And I wrote in my journal that morning that it would be a tremendous thing.   And it would take a few months, we invested in a lot of wheat, we took all of our savings, this was before we incorporated, it was just my husband and I and our family and bought some wheat, you know, and had spent all of our savings. Well, I got a little nervous. And I woke up that morning after unloading all this wheat and writing the checks and seeing the money go out of the savings account.   And I'm like, I don't think the electric company is going to take a bucket of wheat, you know, for payment. So this was my fear. And I felt like, you know, maybe I was being deceived, maybe we were being misled.   And I just cried out to the Lord that he would speak to me and confirm to me that this was what we were supposed to do. And this is how I do it. I just cry out to the Lord.   And then I just go on with my regular Bible reading, not looking for something I could have gone to the story of Joseph because he had already spoken that to me. But my verse for the day in one of my devotionals was Proverbs 11:26. And it says "Cursed is the man who holds back grain when the public needs it. But a blessing from God and man is upon the head of him who sells it."   My husband took that vision. I know you talk about, I was like, what? I could hardly wait for Brad to get up. My husband, Brad, you know, I had awakened early because I was stirring and all just anxious and fearful. And the enemy was just coming at me.   And when I shared that all with Brad that he was sleeping next to me, not knowing that I was in all this turmoil. And he just looked at me and he goes, "Sue, I can think of no other verse that God could have given you to answer and your question and to calm your fears." And so he took it to heart.   So, we now have a second warehouse. It's 13,000 square feet. We are probably one of the largest grain packaging facilities in the southeastern United States.   We have hundreds. I don't know how many we're growing everyday co-ops all over the United States. And we bring in two semi truckloads a week.   I mean, I'm sorry, a month, which is actually a little bit more than that. It's about 190,000 pounds of wheat. That's just wheat.   Package it down into these great food grade buckets, plastic buckets. And we package it with carbon dioxide gas. So it's perfectly storable.   We can guarantee that it's bug free. You know, the enemies of grain are moisture bugs and rodents. So that's why we really firmly believe in packaging it all in buckets.   And like I said, we have probably 180 co-ops now. I don't know. It's growing every day.   We ship wheat all over the country, grain and everything we sell. So it's been a real journey and just a real blessing. And then I started a ministry called Real Bread Outreach.   We clipped along locally, kind of providing grain and grain mills for those who truly can't afford it. But then in 2016, God called me to Haiti. I made 15 trips to Haiti.   We built a bakery there. We trained up another team at an orphanage and they were making bread every day. So right now, in Haiti, it's an intense situation, but the bakery is thriving, feeding about 1,200 school children a day.   And then the other, it's about 150 orphans. Then we went to Tanzania in 2021. We built a bakery there, started a feeding program.   We've helped start a bakery in Israel that is ministering to the Jewish people. We helped train a bakery in Uganda and we've sent mills to missionaries in Japan and the Philippines and Nigeria and Kenya, just all over. And I'll close this part with this.   A few years ago, a friend of mine just, she did, she remembered, she said, "Sue, do you remember when you said to Brad, I don't think I'm supposed to make bread for the world, but teach the world to make bread for themselves." And I'm going to tear up a little bit looking back now, like I said, four people, that was my world. Today, it truly is the world.   And not just because of the internet, but because of where God has called us through our ministry. And it's a real blessing. So, my encouragement to everyone is do the small thing.   You never know where God's going to take you in years to come and how it's going to bless the world.   Laura Dugger: (29:19 - 29:21) So I think that was a lot.   Sue Becker: (29:21 - 29:22) I know.   Laura Dugger: (29:23 - 32:39) It was beautiful. And it makes me think of the verse, do not despise small beginnings for the Lord delights to see the work begin. I'm paraphrasing, but I love how much it has blessed the world.   And I remember the first time I heard you, I was trying to just picture what is a mill, but you literally just turn it on and you pour the grain in and it comes out as flour. It's so easy. And so we purchased our own.   After our conversation, I get to stick in our loaves in the oven. They're still rising right now. And now a brief message from our sponsor.   Radiant Faith and Wellness Event is a unique event designed to bridge the aspects of faith and wellness and to live as our bodies, minds and souls were intended and created. So come together with other like-minded women to receive Christ centered teaching on health and wellness, to nourish your body with good food and to renew your mind and help you shine radiantly. At Radiant, wellness goes beyond worldly standards of wellness and self-help.   So, from worship and inspiring speakers to guided movement, meaningful conversation, biblical teaching, every part of this event is crafted to help you reconnect and step forward renewed. It's the perfect time of year to experience something like this. Radiant is more than just an event.   It's actually a transformational experience and supportive community dedicated to helping women grow spiritually and physically. 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First, this may be a little unrelated, but even thinking of feeding people around the world or feeding our children, you mentioned, you know, a lot of times if your kids were picky eaters, you'd say, okay, ditch the bread and just eat the meat.   But because it's so nourishing and nutritious and that Jesus has given us this as a grace gift, this bread, you can ditch the meat and eat just the bread and get so much nutritional value.   Sue Becker: (32:40 - 37:32) Yes, that and that's funny that you bring that up because, you know, one of the things over the years of studying is of the 44 to 46 absolutely essential nutrients needed by your body for health and to promote life. There's only four slightly deficient or missing in wheat, vitamin A, vitamin C. So, God gave us another kind of food.   Remember in Genesis chapter 1:29, he says, “I've given you plants that bear fruit with the seed in them.” So that's our fruits and vegetables. That's where we get our vitamin A, vitamin C.   Then we get our vitamin D from the sunshine if we get out there and get some. And then B12, of course, is low or is not found in any plant product. That's I mean, plant food.   So, you have to get that from your meat, your red meats and things like that. But that's and so learning that you're absolutely right. When my kids were growing up and the bread was my little toddler, how she'd tell me she was hungry, she would say, “I want a roll with honey.”   That was what she wanted to eat. And I would take the meat off the sandwich. And before bread, it was eat the meat.   After bread, it was just eat the bread, you know, because I knew just from that. And I started thinking about when Jesus said, “Man does not live by bread alone.” He was quoting the Old Testament, but by every word that proceeds forth from the mouth of God, he was reiterating that you think you're living because you have bread and all the biblical, you know, so many of the biblical feasts, Passover and First Fruits, Pentecost, they're around the barley harvest and the wheat harvest.   Grain was a big part of their life and of their sacrifices and all that. And he was saying, you think you're living just because you have bread. But I'm telling you, there's a spiritual life that you have to feed as well.   So, yeah, that was a fun time seeing the change of my perspective of just eat the bread. And, you know, some days, you know, breakfast was typically a pretty big meal for us. Sometimes it would just be pancakes, but a lot of times it would be eggs and freshly ground grits and bread of some sort, muffins.   And then lunch might be muffins and a smoothie because we really weren't that hungry from the bread at breakfast and then dinner. We eat normal. People think we're weird eaters.   But, you know, like I said, I grew up Southern. So, we do country fried steak. We do pot roast.   We do chicken. We do brown rice, mashed potatoes, green beans. You know, we do it all.   And you mentioned something that was funny. When I first started, when I would take bread places, people go, “Oh, my gosh, this coffee cake is so delicious or this bread is so delicious. Can I get your recipe?”   And I'd go, “Well, yeah, you can have my recipe. But you've got to understand, I mill my own flour.” Two things they would always respond with.   And the first one they would go, “You do what?” And I would go, “I mill my own flour.” The second one absolutely intrigued me for years and years until I did a study on what grain mills, the local millers mills, you know, waterwheels and gristmills and ox treading out the grain.   But they would always say to me, “Where do you live?” And I think they thought I must have had a barn and an ox or I lived by a river to have the gristmill to power my mill. Now, you can see my little mill behind me.   It just sits on my counter. And you're right. Turn it on, pour it in, comes out flour in a matter of seconds.   And I tell people, it's really not any slower or more tedious than taking your flour canister out of your cabinet. And I realize we've deviated in this day and time from even using flour and baking things ourselves when we can go to the store and buy it already baked. But it'll change your life.   I have never seen one dietary change bring so many significant across the board, broad spectrum health benefits to myself, my family, and so many people now that share their testimonies with me. It's just been amazing, just absolutely amazing. And, you know, I always, my husband always likes for me to say, you know, in the 25 years of raising my children on this bread, we only had to take them to the doctor twice for an illness.   Twice. And twice on antibiotics. They needed it.   There's a time and place. Twice to the doctor for an illness. In 25 years, there are people and families that go to the doctor more than that in a week.   So, when people say I can't afford it or I don't have time, I'm like, wow, I can just tell you the life-saving and money-saving advantages are, it's hard to describe. So yeah.   Laura Dugger: (37:33 - 38:05) Yeah. And like you said, it's an enjoyable process. It is.   But also, okay, referencing one other thing, just thinking about these ailments. You had quoted, I believe a doctor just saying about constipation that is, and I don't want to botch it, so I'd love to know if you remember this, that most Americans is that three out of five suffer from constipation or even chronic constipation. And that, was it the number one cause of breast cancer and prostate cancer?   Sue Becker: (38:05 - 39:29) Oh, wow. Yes. I'd almost forgotten that.   Yes. I was listening to a CD that someone shared with me, and it was by an oncologist. And I still remember, I would listen to things as we began to travel and share and teach, and I would listen to teaching.   And so, I had this cassette, if you can remember those or even know what those are. And I remember where I was, I was on I-10 headed to Jacksonville to a homeschool show. And this oncologist at the very end of her message, she said, “Toxins are stored in your, let's see, let me see. So, she said toxins are stored in your fatty tissue. In a woman, it's your breast. It's, and in a man, it's his prostate.”   And she said, “When toxins are not carried out of their, your body daily through bowel elimination, then these toxins get absorbed into the body and stored in your fat tissue.” And she said, “So a direct correlation between cancer and constipation is there.” And, and I was just like, what did she just say?   And that blew me away. I mean, that was not me saying it, this was an oncologist. And she's saying one of the leading issues is constipation.   Wow. Yeah, I'd almost forgotten about that.   Laura Dugger: (39:30 - 39:44) Well, and such a simple swap and getting to still enjoy these foods. But in addition to being healthier and the health benefits and making us feel better, how does this also potentially affect our weight?   Sue Becker: (39:45 - 42:33) Well, that's a good question, because we're all told that bread is bad, that bread will make you fat. And I totally agree. The bread that's in the store is devoid of nutrients.   It's devoid of fiber that fills you up. It's devoid of nutrients that satisfy fiber that fills you up. And it's heavily sweetened, sugared, you know, most of the breads we're eating are not just flour, water, yeast, salt. They're usually loaded with other things.   So, they're not satisfying. The fiber in real bread fills you up. So, like I said, you're not going to overeat, you're going to eat and you're going to be satisfied.   You know, I always tell the story when, when we were eating just bread from the store, I had five children, I would make sandwiches, they would, you know, cut them in half, I would make five sandwiches, they would, or I'd make the whole loaf, actually, they would fight over the last one. After bread, real bread that fills you up, I would make five sandwiches, cut them in half, and sometimes they would eat them all. And sometimes they wouldn't.   It was because it was filling, and it was satisfying. And that's something people need to understand. Also, the nutritional deficiency in the foods that we're eating in the store, especially our bread, they're leaving us malnourished, really.   Dr. Denmark, one of the oldest, well, the oldest practicing pediatrician in the country, she lived right here in Georgia. And she said, “We're the most undernourished, overfed people in the world.” We eat a lot because we're never satisfied, because the foods we're eating does not supply our body with the nutrients that we need.   And so, we're constantly craving. I don't think a lot of people don't understand what cravings are. You're craving food because you're needing a nutrient, you know.   And so, we find that we can eat and eat and eat, and, or not we, but Americans can overeat, and they do overeat because they're never satisfied. And so, real bread fills you up, real bread satisfies, it takes those sugar cravings away, which, you know, a lot of high calorie foods, they're loaded with sugars, and that's what we're craving a lot of times. I read something, women tend to crave sweets and chocolate, and men tend to crave salty.   And, but both, if we're craving, you know, processed foods, you know, you can sit down and eat the whole bag of cookies, where you make cookies from freshly milled flour, one, maybe two, if you go three, you kind of go, I really didn't need that one, you know. So, it's just filling, it's satisfying. We have so many people, testimonies of people saying they've lost, one lady said she lost over a hundred pounds, that was over the course of a while, you know, of a year or so, but she did it right.   She just started eating real food that nourishes and satisfies.   Laura Dugger: (42:34 - 44:21) I want to make sure that you're up to date with our latest news. We have a new website. You can visit thesavvysauce.com and see all of the latest updates.   You may remember Francie Heinrichson from episode 132, where we talked about pursuing our God-given dreams. She is the amazing businesswoman who has carefully designed a brand-new website for Savvy Sauce Charities, and we are thrilled with the final product, so I hope you check it out. There you're going to find all of our podcasts, now with show notes and transcriptions listed, a scrapbook of various previous guests, and an easy place to join our email list to receive monthly encouragement and questions to ask your loved ones, so that you can have your own practical chats for intentional living.   You will also be able to access our donation button or our mailing address for sending checks that are tax deductible, so that you can support the work of Savvy Sauce Charities and help us continue to reach the nations with the good news of Jesus Christ. So, make sure you visit thesavvysauce.com.   And throughout the years, you've seen these different trends from Atkins to Paleo, and now a lot of times we're told gluten is the enemy, but I love how you say that wheat can actually be the cure, not the cause.   So, can you elaborate on that, and even why some people with gluten sensitivities may still be able to consume bread that was made with freshly milled grain?   Sue Becker: (44:21 - 1:01:23) Right, so, yeah, I think what people need to understand is what gluten actually is. And gluten's not really even in grains, it's just an easy way to verbalize it, I guess. So, gluten is the stretchy substance that forms from two proteins that are found uniquely in the wheat family of grains.   So, when you mill wheat into flour, and you hydrate it, wet it, mix it, you know, make a dough out of it, those two proteins, gliadin and glutamine, they form this stretchy substance called gluten. Well, it's very important in bread making that you have these two proteins, because when you make a yeast leavened bread, whether it's sourdough or commercial yeast today, those organisms feed on the carbohydrates both in the wheat and in your dough, and they produce carbon dioxide gas. So, that gluten, those stretchy strands of protein, those two proteins, they trap that carbon dioxide gas, and that's what enables the bread to rise.   So, it's unique to the wheat family of grain. It has always been there. It's why wheat is the king of bread making and always has been.   Who put those two proteins in the wheat family of grains? God did. And just so you know, wheat is not genetically modified, and it has not been altered to produce wheat that has a higher gluten content.   What determines the protein content of grain more than anything, which, what did I say gluten is? It's formed from two proteins. What determines the protein content in grain more than anything is rainfall during the growing season.   So, that's why here in the southeastern United States, we can't make yeast bread making wheat. We can't grow it because we have too much rainfall and it's too warm. So, we grow what's called soft wheat or pastry flour.   That's why southerners eat biscuits, because that's the kind of bread that we can make with the wheat grown here. The colder, drier climates in the breadbasket states of the country, they grow the hard bread making wheat. Now herein lies the problem.   When those steel rolling mills came on the scene and began to take the bran and germ out, what did they leave us with? Protein and starch. Those gluten forming proteins and starch are in that endosperm.   God never intended us to eat that white flour, those protein and starches without the vitamins, the minerals, the enzymes, the vitamin E that the bran and germ provide. So, therein lies a lot of the problem and that's what causes so many digestive issues is that we aren't getting the nutrients and the fiber that will keep our bowels clean and our digestive system moving the way it is supposed to. Now herein lies a bigger problem is that in the food industry and the American people's craving for fluffier bread.   In the food industry, they thought, okay, we can give you fluffier bread. If we take the wheat and we wash it until only all that is left is those two proteins, those gluten forming proteins. They get this stretchy substance and then they dry it and powder it and they add even more pure gluten forming proteins to that white bread.   So, now we have an even bigger problem and then and even in that whole grain bread, people want fluffy bread. They don't want, you know, coarser whole grain bread. So, check your ingredients.   That 100% whole grain bread that you might be already buying, third or fourth ingredient gonna be vital wheat gluten or gluten flour, whatever they call it and that is greatly upsetting the fiber to flour ratio and causing digestive issues. And then, you know, just the heavily consumption of that bread and you know, the commercially processed bread is a real problem. So, now what we have is people, you know, Americans consuming this bread.   Now, they have every symptom of something called celiac disease. Celiac disease is real. It is genetic.   I am learning. I used to say it's not reversible, but I am learning something that you might have the genes for celiac disease, but they can be turned on or turned off. So, perhaps what is happening is you might have the gene, but now it's being turned on by eating and consuming this high gluten, if you will, bread out of context, not the way God made it.   But then also what is also happening is so now we have people that have all the symptoms. Well, let me back up and just explain what celiac disease, celiac disease, true genetic celiac disease. You are born with these genes, the inability to break down that and metabolize gliadin.   That's one of those gluten forming proteins, which the whole wheat family has that. So, if you can't break it down, it's going to cause digestive issues, abdominal cramping. It's going to eventually as those that protein gets dumped into your large intestine, your bowel, it's going to lay down the villi.   You're going to have leaky gut. You're going to have all these issues. That is true genetic celiac disease, but it affects less than 1% of Americans have those genes and have it turned on for true genetic celiac disease.   So, what is being diagnosed today? Well, everybody eating the commercially processed high gluten packed or you know bread, they're developing the same symptoms, digestive issues, abdominal cramping, laying down the villi. So, they're being diagnosed with celiac disease when it a lot of times is not true genetic celiac disease and I'm not professing to be a medical professional.   I'm not giving anybody medical advice, but here's the good news that I do want to say to you. Non-genetic celiac disease is totally reversible. And the good news is people are finding some that have been diagnosed with celiac going gluten-free been gluten-free for 20 years.   They're finding they can eat the freshly milled flour because it has the right ratio and the good fiber and the good nutrients to heal their gut, cleanse their gut, and get their bowels moving, cleans out. So, bring that villi back to life and they're thriving. They're not just tolerating the bread.   They're thriving and finding reversal of many, many, many health issues. And another big issue too is people don't understand that for the most part digestion begins in your mouth, carbohydrate digestion. You chew your food, your saliva mixes with your food and there's an enzyme carbohydrate digesting enzyme called amylase.   Once you swallow that down in your stomach, your stomach is where protein digestion takes place. It must have an acid environment for those protein digestive enzymes to work. God knew that we're fearfully and wonderfully made.   He created cells in our stomach to produce acid brings the pH. If y'all know what pH is down to one very, very acidic could eat a hole in your stomach. But he also created these cells that produce mucus that lines our stomach and protects it from that high acid.   So, that's where protein digestion needs to take place. Here's the problem. What is one of the most commonly prescribed drugs in America? Prilosec, Nexium.   These are antacids. They're prescribing it for something called acid reflux, which is only compounding the problem. So, these antacids are doing exactly what the name of them describes.   They're alkalizing your stomach acid. So, what's that going to do to protein digestion? It's going to compromise it.   Huh? So, yeah, and the real cause of acid reflux is not too much stomach acid. It is actually too low stomach acid.   Our body's not getting the nutrients that needs to produce that stomach acid. Now, it's acid enough that when it comes back up in our esophagus it burns, but there's a little flap that God created right there at our stomach and our esophagus called the epiglottis. Do you know what's and it's supposed to close so that when that stomachs churning and doing its digestion, it doesn't back that acid doesn't back up into your esophagus, but it closes.   It's stimulated to close by the high acid in your stomach. Do you see what's happening here? So, we're being prescribed an antacid which now we don't necessarily get the burn, but there's all kinds of side effects.   We've compromised protein digestion, which what did we say gluten is protein. Also, do you know the technical term for an allergy a food allergy not a sensitivity or an intolerance the technical term for a food allergy is an adverse reaction to a protein component of your food. I have never seen so many food allergies as we see today.   It's very interesting. Some people are diagnosed with a gluten sensitivity. Well, of course, I think everybody is sensitive to the bread and the store.   Some people can tolerate a little bit better than others, but I know when I occasionally, you know, we go out to a party or an event and we usually avoid bread, but sometimes it's on everything. You know, I know I wake up the next morning and I'm like, I don't feel good. I have a stomachache.   So, I think everybody is sensitive to the bread in the store, but we have now hundreds of testimonies of people who thought they had to be gluten-free or say I have, you know, I haven't eaten bread in 20 years because made me sick. It did this it did that and they are finding they can eat the freshly milled flour because even wheat because it's the right proportions all the nutrients, you know, one of the amino acids that's found abundantly and wheat is glutamine Google it and you'll see a lot of health professionals will actually give you glutamine supplements to heal your gut and it's and it's in the bread. So, then part of the other problem that I see then when people think they're gluten-sensitive or have to be gluten-free now mind you if you truly are genetic celiac, you probably will not be able to eat wheat and I'm saying probably now because I'm learning some things that we can turn those genes off.   I don't know but if you truly are genetic celiac, but that is going to be a diagnosis that probably came when you were young you were going to always have had symptoms of these if you are now 20 or 30 and all of a sudden having these issues and you've been eating wheat all your life chances are you're not true genetic celiac. So, that's something you need to look at but people are finding they can eat the flour. They can eat the wheat and part of a real concern of mine is when you go gluten-free if you don't really need to I've been doing some studying as a food microbiologist gut microbiome has been a big topic.   I've shared I've taught way before it was trendy on, you know probiotics and all of that and fermented foods. I've been teaching it since 1992 but what happens that they're finding on these gluten-free diets. It's actually diminishing your good gut microbiome and encouraging the growth of more pathogenic making you more susceptible to C. diff, E. coli and other sickness causing organisms.   Then you're going to have those organisms are critical for breaking down food that gets dumped into the large intestine and encouraging digestion and enzymes that they create and all kinds of B vitamins and I could go on and on so that is being compromised the next thing, you know, you have allergies to eggs allergies to milk these very restrictive diets change that gut microbiome and they are causing a lot of gut health issues and allergy issues. I've talked to two people in the last few months one lady told to go gluten-free been gluten-free for years. She with tears in her eyes couple of weeks ago came down from Ohio hugged me in was came to our store just wanted to come to our store.   I happen to be here that day. She hugged me tears in her eyes and said I was down to eight foods that I could eat another lady in one of my classes came up and said I was down to seven foods that I could eat, you know, so It puts you on a treadmill that I don't think you want to be on when you start very restrictive diets. It's and not just gluten-free, but even you know, the carnivore and the keto and the paleo the heavy meat diets you need whole grains to break the fats down and cholesterol that those foods are providing and I'm a meat eater.   I mean, that's fine, but to exclude the most nutrient-dense food group God has given us in my mind is very dangerous. Let's see if we can get healing and reverse that I have a podcast and I do it's the bread stories now and I one of my favorites and I recommend it more often than any other is episode 66 sit with Sarah Valentine if anybody that I hear of that say they have to be gluten-free or their celiac, I would say she fit the bill for what surely seemed like a true genetic celiac. She was diagnosed in I think she was around 15 or I don't remember her age.   She was in high school. I think but she had always had trouble even as a little one and she was diagnosed with celiac and she said at the end of the podcast, she goes either God supernatural healed me or it was a misdiagnosis, but she had been gluten-free for 15 years. I believe it was and she told me she said and I she had a dairy allergy.   She couldn't eat dairy and she said, you know dairy I cheated on a little bit because it would just cause me a little discomfort. She goes I never cheated on gluten. Well, her brother and her mother heard about me and they Sarah was off at college and they got a mill and started milling because her brother's children had some health issues.   I think they have warts and my work stories are great. But anyway, bought a mill. She came home from school and they said Sari.   We want you to try this. You nope. Nope.   Nope. I'm I can't finally they talked her into trying a little bit should she ate it no issues at all and she told me on that podcast. She said I pooped the best I've ever pooped.   I have pooped in a long time the next morning. I slept the best. I had no headaches had no adverse reaction and she's become if any anyone My poster child for you know, reversing what appears to be celiac disease and being able to thrive on real bread and freshly milled wheat with the right balance of those protein starches nutrients fiber enzymes vitamin E all the things that bring healing and improve digestion get the bowels cleaned out and the gut healed.   So, yeah, it's something that I think excites me the most and I call it food freedom because what I'm seeing is people are in bondage and you know, when you can't eat this and you can't eat that and I understand there's some I have a granddaughter that has a dairy a true dairy allergy and I get it and those are real and you don't want to you know diminish those but we are seeing so many people that the bread in the store totally disrupts their system and causes all kinds of issues were seeing them not only like I said tolerate bread made from freshly milled flour, but bring healing bring healing and I that is so much our Lord that God knows what he's doing in his intentional design. He is all about healing and freedom versus of setting the captives free.   Laura Dugger: (1:01:38 - 1:01:40) Oh gosh, that was a big one. Yeah.   Sue Becker: (1:01:40 - 1:02:10) Yeah, but it also just one real practical thing as we're talking about gluten and fermentation with sourdough. This is a two-parter because if you feed it with white flour or add that I'm assuming that diminishes effects and if you feed it with fresh milled flour and then add that to bake it in bread, is that like double the benefits because you've got the fermentation and the grain or how does that work?   Sue Becker: (1:02:10 - 1:07:07) You know, I can't find any real definitive information, but let's back up and let's talk about sourdough with white flour there for a while when we were still traveling back in the probably early 2000s a lot of teaching coming out going even celiacs can eat, you know sourdough bread and they were making it with white flour and all of this. Is it better than the stuff you're buying in the store? Maybe but white flour is white flour and it's still process is still been stripped of all the vitamins the minerals and the fiber.   So, in my viewpoint, it is no better for you. If you're making it's kind of a waste of time if you're making sourdough bread with white flour. Now, if you start milling your own flour and making your sourdough with that, that's a whole other realm.   And like I said, I've done lots of studies most what I find when I read is that when we went to commercial yeast, we gave up flavor. So, I get that and that the bread is kind of flavorless now. So, I get that a little bit but as Americans and especially children, we like our fluffy bread, don't we?   Yeah, so, kids, you know, don't fret if you're making bread with commercial yeast. That's the way I make most of my bread. But as a microbiologist and knowing that when those lactic acid organisms feed on sugars, they produce B vitamins.   That's like yogurt. Why yogurt has B vitamins and maybe your milk, you know, just uncultured milk doesn't. So, I know that that increases the availability of those nutrients.   So, I think there is definitely some nutritional advantages that you take it to a whole new level. But what I say that commercial yeasted bread is not healthy and you can't do that that you only need to be doing sourdough, you know, I learned to make sourdough from white flour when I was first married long before milling came into our family by the time I had my children I had vacated that and then when I started milling I used commercial yeast and have for most of my years and we saw tremendous health benefits. So, I don't diminish one over the other but I certainly recognize that yeah, you might have some better nutrient bioavailability. I don't buy into the that you have to do the long fermentations to prevent the anti-nutrients like phytic acid from keeping you from absorbing minerals because I've had mineral checks and we've seen people testify that they had to have blood transfusions regularly because they were anemic all their life.   They start milling making their bread with commercial yeast, you know, and they're no longer anemic and we've seen countless people that and the same with me. I'm never low in my minerals. So, I don't buy into that.   But I say, you know, hey if you feel like you can digest sourdough bread better than commercial yeast leavened bread. I'm not going to argue with you go for it do it. But I also don't want to put a heavy burden on especially young moms that are like it's going to take me three days to make bread, you know, or it's you know, no, it doesn't have to so that's kind of my stance on it.   Do what works for your family sourdough is a rhythm. So, you got to kind of get into it about the time I get into it. We take a trip.   I go speak somewhere. I'm gone for four days and I'm like, okay, where am I with this? So, you know, that's just kind of my viewpoint and what I want to encourage people do what works for you what you want what your family likes.   I love I've got sourdough bread rising right now. There's times when I just like I just want you know, that chewy that nice flavorful bread and then there's other times where I want a soft loaf of bread for a good Southern tomato sandwich or my kids like peanut butter sandwiches, you know, so do what works do for your family do what your family is going to eat and love and you know, my husband has a philosophy if it doesn't taste good. It's not good for you.   So, if your family, your children, especially don't like the texture and flavor of sourdough some people do but if especially if your kids are used to the bread from the store, that's going to be a hard transition for them. And if they're not going to eat it and balk at it, then it's not going to bring them the health benefits that you're trying to do for your family. So, make what's cul

Against the Grain wound down its operations at Louisville Slugger Field in late December.This week on the Access Louisville podcast, we chat with Sam Cruz, one of the founders of the brewery, about the closure and what's next for the Louisville beer brand.The company had been at Louisville Slugger Field for 14 years. It announced the closure in a Facebook post recently, saying its lease at the ballpark is expiring and it has opted not to renew. The restaurant's last day was Tuesday, Dec. 23.Losing the space is like letting go of a "living memory," Cruz tells us on the show. But he's not sad about it."Its hard to be sad about evolution," he said. "Life changes. Our company and us as people we've grown and evolved and the restaurant has kinda run its course. It's time to look beyond that. I felt really comfortable ... being able to land the plane as oppose to holding on and potentially crashing at some point." In recent years, Cruz and business partner Jerry Gnagy bought out two previous partners in Against the Grain, and those two partners had been handling the restaurant side of the business, Cruz said. The brewery has had a production facility in Portland for about a decade now. With the previous partners out and the alcohol industry as a whole in decline, Against the Grain has been working on a pivot toward production. In particular, they've been working on diversifying their abilities as a production company for different beverages. "We could do soda or we could do a packaged water. We're going to get into coffees and products like that. So the future for us is over the next year at the very least is building on that portfolio of contract clients that we have," he tells us.You can hear the full interview during the episode.  Against the Grain closed its Highlands Public House in August 2024, citing a challenging lease renewal and shifting neighborhood economics. In 2022, it shuttered the Sandwich Emporium Downtown and parted with The Whirling Tiger music venue in Butchertown, later sold to new operators. Earlier this year we reported the company launched a new line of THC beverages called ZAZA. The brand is available in Kentucky and Southern Indiana, and regionally in the Chicago-area.Against the Grain is the second-largest brewer of beer in Metro Louisville with 5,000 barrels produced locally last year. Access Louisville is a weekly podcast from Louisville Business First. You can follow it on popular podcast services including Apple Podcasts and Spotify, which are linked above. You can also listen in the player above.

U.S. Grain Expectations for 2026, Part 1 U.S. Grain Expectations for 2026, Part 2 Weather Application Recommendations   00:01:05 – U.S. Grain Expectations for 2026, Part 1: Today's show kicks off with Guy Allen, the senior economist at the IGP Institute at K-State, and Daniel O'Brien, K-State grain economist, as they discuss their 2026 grain outlook. In the first segment they chat about export expectations, the U.S. dollar and transportation.    00:12:05 – U.S. Grain Expectations for 2026, Part 2: Guy and Daniel continue their second segment looking into other countries, conflict, the Monroe Doctrine and tariffs and how they all have an impact on the grain market. Daniel on AgManager.info   00:23:05 – Weather Application Recommendations: K-State meteorologist Chip Redmond ends the show highlighting his favorite ways to track and look into expected weather and also what to avoid.      Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu.   Agriculture Today is a daily program featuring Kansas State University agricultural specialists and other experts examining ag issues facing Kansas and the nation. It is hosted by Shelby Varner and distributed to radio stations throughout Kansas and as a daily podcast.   K‑State Extension is a short name for the Kansas State University Agricultural Experiment Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices statewide. Its headquarters is on the K‑State campus in Manhattan. For more information, visit www.ksre.ksu.edu. K-State Extension is an equal opportunity provider and employer.

Listen to the SF Daily podcast for today, January 2, 2025, with host Lorrie Boyer. These quick and informative episodes cover the commodity markets, weather, and the big things happening in agriculture each morning. Grain markets are quiet due to holiday trading, with attention on South American weather and US export activity. Deliveries against January contracts include 913 lots of soybeans and 48 lots of soy oil. China's 2026 import quota for countries under new safeguard measures is 2.7 million metric tons, down from 2024's 2.87 million tons. Cash cattle are expected to trade at steady prices, while box beef prices remain high. Weather forecasts predict above-average conditions in the plains and colder weather in the Midwest. Learn more about your ad choices. Visit podcastchoices.com/adchoices

S2E11 - Disclaimer: There is a risk of loss in futures and options trading. Past performance is not necessarily indicative of future results. Welcome back to The Elevator's Cut! In this episode, your hosts Roger Gattis and Jason Wheeler recap their recent trip to St. Louis for a grain merchandising workshop, enduring extreme winter weather and navigating the "climate" of the city. They highlight the value of interactive meetings over stagnant PowerPoint presentations, sharing insights from their sessions on making grain bins profitable and the importance of capturing a "return to space" in any market.

A @Christadelphians Video: Inspiring, thought-provoking and deeply relevant, join us as we analyse the remarkable events of 2025 through the lens of Bible prophecy. In this insightful exposition, we explore the significant geopolitical shifts, rising global tensions and specific developments surrounding Israel that powerfully align with the scriptural signs foretold to precede the return of the Lord Jesus Christ. We examine how current alliances and conflicts provide a compelling backdrop for the prophetic narrative, offering a sober yet wonderful reminder that we live in the latter days. This outstanding presentation is a call to vigilance, hope and faith.**Chapters:**00:00 - Introduction: Reflecting on the World Stage00:34 - The 'Trump Effect' and a Changing World Order02:42 - The Scriptural Lens: Ezekiel's Prophecy of a Northern Alliance04:44 - The Restoration of Israel: A Foundational Sign06:51 - Identifying the Powers: Gog, Magog and Contemporary Nations09:47 - Current Alliances: Iran, Russia and the Horn of Africa12:53 - Strategic Targets: Ukraine, Grain and the Path to Turkey15:06 - Rising Tensions: The Looming Shadow of War in Europe18:51 - Treaty Developments: The Strengthening Northern Confederacy20:56 - Rising Antisemitism and Global Pressure on Israel26:54 - The Central Issue: Building on the Mountains of Israel32:38 - The Time of Jacob's Trouble and the Withdrawal of Support36:24 - Our Response: Lifting Up Our Heads in Hope and Readiness39:47 - Conclusion: Your Redemption Draws Nigh**Bible Verse Category:**

Listen to the SF Daily podcast for today, January 1, 2025, with host Lorrie Boyer. These quick and informative episodes cover the commodity markets, weather, and the big things happening in agriculture each morning. Grain futures declined yesterday as traders took profits ahead of the holiday weekend, while metals saw their strongest year since 1979. Dry conditions in Argentina, with no rain for two weeks, are a growing concern. Tensions escalated between China and Taiwan, and Russia and Ukraine continued to strike each other's export terminals. Live cattle futures strengthened, with spec traders holding a net long position of 94,868 contracts. USDA wholesale box beef prices dropped. The U.S. is expected to start January colder than normal, especially in the northern regions, influenced by La Niña. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Die Jugendfreunde Brett Carlile und Orlin Sorensen gründeten im Jahre 2010 die Woodinville Distillery in Woodinville, Washington mit dem Ziel Bourbon zu machen, der besser war als der aus Kentucky... aber sie hatten zunächst nicht einmal Ahnung, wie man überhaupt Bourbon macht! Glücklicherweise konnten sie schnell Bourbon-Legende Dave Pickerell - der 14 Jahre Master Distiller bei Maker's Mark gewesen war - als Mentor gewinnen und viel von ihm lernen. Inzwischen hat der Whiskey von Woodinville diverse Preise gewonnen, sich auch außerhalb des Bundesstaates Washington ein Renommee erarbeiten können und - anders als so manche andere Craft Distillery - den Test der Zeit bis heute überstanden. Wir sprechen über die interessante Geschichte von Woodinville und über die von ihrer konsequenten "Grain-to-Glass" Philosophie geprägten Produkte. Und wie immer unternehmen wir einen Blick auf die Bourbon-News und Neuerscheinungen in Deutschland und den USA.

On today's page, Zevachim 108, a pigeon's head, a pinch of salt, and an olive-sized requirement spark a surprisingly elegant debate. Is sameness defined by substance, by function, or by obligation? As the rabbis slow everything down and refuse to rush to judgment, they remind us that clarity often comes from sharper questions, not cleaner answers. What does it mean to let a dilemma stand? Listen and find out.

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.

In this episode, John welcomes Mark Vernon to discuss his two books, 'Dante's Divine Comedy: A Guide for the Spiritual Journey' and 'Awake: William Blake and the Imagination'. They explore the profound psychological, philosophical, and spiritual insights offered by Dante and Blake, touching upon topics like pilgrimage, the imaginal, and the role of the imagination in renewing perception. Mark shares his experiences and how these works resonate with contemporary cognitive science and spirituality. The conversation delves deep into understanding the connections between ancient wisdom and modern thought. Mark Vernon is a writer, psychotherapist, and philosopher whose work explores the meeting point of spirituality, psychology, and philosophy. Based in London, his background in physics, theology, and psychotherapy shapes a multidisciplinary approach that bridges ancient wisdom traditions with contemporary understandings of the mind and meaning.  

Brendan is joined by comedian Colum Tyrrell! They talk about the Diddy documentary, Irish history, and bad takes on movies. Colum shares his favorite things to do in Thailand and Brendan remembers a trip to Amish Country. FOLLOW COLUM: Website: https://punchup.live/columtyrrell Instagram: https://www.instagram.com/columtyrrell/ YouTube: https://www.youtube.com/c/ColumTyrrell X: https://x.com/columtyrrell COCKFIGHT PODCAST: https://www.youtube.com/@TheCockfightPodcast JOIN THE PATREON FOR BONUS EPS EVERY WEEK: patreon.com/sagdaddydapod WATCH BRENDAN'S SPECIAL "THIN LIPS": https://youtu.be/HpA3u7ZctsY SUBSCRIBE TO THE POD ON YOUTUBE: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/@BrendanSagalow⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Who do you want to see on the show next? Got topic ideas? Email us at sagdaddydapod@gmail.com. FOLLOW BRENDAN: Tickets: https://punchup.live/brendansagalow Instagram: https://www.instagram.com/brendansagalow X: https://x.com/BrendanSagalow TikTok: https://www.tiktok.com/@brendansagalow Facebook: https://www.facebook.com/Brendansagalow4 YouTube: https://www.youtube.com/@BrendanSagalow FOLLOW NICOLE: Instagram: https://www.instagram.com/nicoleclyons/ Produced by Nicole Lyons Productions Instagram: https://www.instagram.com/nicolelyonsproductions/ Website: www.nicolelyonsproductions.com Credits: Theme Song: Brendan Sagalow and Linds Cadwell Show Art: Doctor Photograph Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of The Poultry Nutrition Blackbelt Podcast, Dr. Vivian Vieira from the University of Alberta discusses how ingredient quality directly affects poultry nutrition outcomes. The conversation focuses on the quality control of feedstuff ingredients, emphasizing grain hardness, processing effects, and nutrient utilization. Practical insights highlight how nutritionists can better interpret ingredient differences across regions. Listen now on all major platforms."It is important to look beyond the usual parameters like starch content and energy to understand intrinsic characteristics of the kernel."Meet the guest: Dr. Vivian Vieira is a Postdoctoral Fellow in the Department of Agricultural, Food and Nutritional Science at the University of Alberta. She earned her MSc and PhD in Animal Science at the Federal University of Paraná, with a focus on poultry nutrition. Her research explores ingredient quality, processing effects, and nutritional variability in poultry diets. Liked this one? Don't stop now — Here's what we think you'll love!What you'll learn:(00:00) Highlight(01:10) Introduction(02:10) Ingredient variability(04:35) Grain hardness(06:40) Starch utilization(07:22) Soybean meal quality(10:00) Quick tests insights(12:16) Closing thoughtsThe Poultry Nutrition Blackbelt Podcast is trusted and supported by innovative companies like:* Fortiva- BASF- Barentz- Anitox- Kemin- Poultry Science Association

Grains sagged as soybean deliveries crushed beans, corn gains muted despite huge exports, wheat weak, livestock rallied sharply, metals and energy slid on year end liquidation.

Angel's Envy takes bourbon back to basics with their Two-Grain Bourbon. Made with 90% corn and 10% malted barley, this limited release delivers nostalgic cereal notes, light baking spice, and an easy-drinking profile at 112 proof.DISCLAIMER: The whiskey in this review was provided to us at no cost courtesy of the spirit producer. We were not compensated by the spirit producer for this review. This is our honest opinion based on what we tasted. Please drink responsibly. Learn more about your ad choices. Visit megaphone.fm/adchoices

Interview with Dr. Lisa Grain Dr. Lisa Grain is a retired orthodontist turned entrepreneur and the founder of French Barrelettes, a luxury hair roller brand inspired by four generations of women in her family. After building a celebrated career in orthodontics, where she specialized in oral reconstruction and aesthetics, Lisa transitioned her gifts for science, artistry, and transformation into the beauty world. Her creative spirit has shaped everything she does. She is a dancer, athlete, designer, fashion and style influencer, and philanthropist who approaches each stage of life with intention, purpose, and a commitment to excellence. With French Barrelettes, Lisa is focusing on the health of hair while bringing back the glamour of retro beauty rituals, and placing French Barrelettes firmly in the modern fashion conversation. Described as “jewelry for the hair,” the collection blends expert engineering with elegance to honor self-care, hair health, confidence, and the power of generational beauty. Links: https://www.forbes.com/sites/coreincarter/2025/09/23/meet-lisa-grain-the-founder-behind-the-viral-french-hair-rollers/ https://www.instagram.com/lisagrain/ News from TheTease.com: https://www.thetease.com/milk_shake-global-artist-shelley-lane-drops-timely-cloud-dancer-collection/ https://www.thetease.com/blending-versus-notching-according-to-jamie-mcdaniel/ More from TheTease.com   Instagram: https://www.instagram.com/readthetease/  (readthetease) Instagram: https://www.instagram.com/volumeupbythetease/  (volumeupbythetease) Instagram: https://www.instagram.com/kellyehlers/ (KellyEhlers) Instagram: https://www.instagram.com/eljeffreycraig/  (eljeffreycraig) Web: https://www.thetease.com (TheTease.com) Email: VolumeUp@TheTease.com   Credits: Volume Up is a Tease Media production. This episode was produced by Monica Hickey and Madeline Hickey. James Arbaje is our editor and audio engineer. Thank you to our creative team for putting together the graphics for this episode.   Thank you to the team who helped create our theme song. Show them some love and check out their other work! •Josh Landowski https://www.instagram.com/josh_landowski/ 

Listen to the SF Daily podcast for today, December 29, 2025, with host Lorrie Boyer. These quick and informative episodes cover the commodity markets, weather, and the big things happening in agriculture each morning. Grain markets faced pressure with corn, soybeans, and wheat trading lower, influenced by lower metals and energy markets. Ethanol production surged to a two-year high, averaging 1.107 million barrels per day, with the Midwest leading the gains. Cattle futures may trade sideways due to limited cash activity. Snow and rain are expected in parts of Illinois and Wisconsin, with potential for slick areas and up to three inches of snow in northern Wisconsin. Listeners are encouraged to read more at agriculture.com and subscribe to the podcast. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Grain futures sold off after last week's rally as tax year selling dominated despite export activity while livestock mixed and metals collapsed on profit taking

In this episode I speak with Sherry Christensen who hosts the Embrace the Grain Photography podcast and organizes the Frugal Film Project. We discussed how she got started in photography, her work with digital and her eventual return to film. We talked about cameras, films, and about how photography and creativity fits into a busy life working on a farm and taking care of family.    Listen and subscribe to Sherry's podcast Embrace the Grain - https://podcasts.apple.com/us/podcast/embrace-the-grain-photography-podcast/id1459043812   Sherry on IG: @sherrychristensenphotography Embrace the Grain on IG: @embrace_the_grain Website: https://embracethegrain.com   Frugal Film Project - $75 USD budget for a camera/lens. Choose a budget-friendly film. Shoot (at least) one roll per month for the year. Post some images to share your experiences. Facebook group - https://www.facebook.com/groups/1163101494091862   Sherry's photography on Facebook - https://www.facebook.com/rr1photography   Music by @myopic_me   Questions by @bsanfordjr

Join Justin and Mr. Grain along with the a NEW Mystery Guest CO HOST Bryon Wallace!Covering Safe AI FREE Browsing to keep your information safe,and what the heck happened to Microsoft Windows and where do we go from there!Movie News Avengers DOOMS DAYDUNE 3and upcoming movie news of 2026

2025 was a dynamic year for global grain & oilseed markets, and 2026 promises to be just as compelling. In this podcast, US-based Global Grain & Oilseed Strategist Steve Nicholson shares his perspective on grain market fundamentals, key points to watch, geopolitical influences, biofuel trends, farm subsidies, and margin outlooks. Joining him is Stefan Vogel, General Manager of RaboResearch Australia & New Zealand.   Disclaimer: Please refer to our global RaboResearch disclaimer at https://www.rabobank.com/knowledge/disclaimer/011417027/disclaimer for information about the scope and limitations of the material published on the podcast. 

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Official data shows autumn grain purchases across China have surpassed 200 million metric tons this year, which marked the highest level for the same period in recent years.

Pastor Dru Rodriguez emphasizes the importance of nurturing a deep, meaningful relationship with Jesus beyond initial acceptance, highlighting that true growth occurs when we immerse our lives fully in faith.

Listen to the SF Daily podcast for today, December 26, 2025, with host Lorrie Boyer. These quick and informative episodes cover the commodity markets, weather, and the big things happening in agriculture each morning. Grain markets saw solid gains, led by soybeans, corn, and wheat, with corn posting five consecutive session gains. Red meat production dropped 7% year-over-year in November, with beef down 9%, pork down 4%, and calf slaughter down 42%. Cash markets showed mixed results, with corn and spring wheat basis strengthening. Winter weather advisories were issued for parts of Minnesota, Wisconsin, Michigan, and Indiana, potentially impacting travel and power outages. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Grain markets softened on peace deal hopes and no new sales while cattle rebounded metals surged crude weakened and traders eye short covering and January reports.

Professor Barry Strauss. Three Jewish factions fought for control of Jerusalem, destroying their own grain supplies and exacerbating the famine. While rebels used guerrilla tactics against Rome, Rabbi Yochanan ben Zakkai escaped in a coffin to preserve Judaism at Yavneh, and Christians reportedly fled to Pella for safety. 1492

Professor Barry Strauss. During Trajan's campaign against Parthia, a coordinated Jewish revolt erupted across Libya, Egypt, and Cyprus. This massive insurgency threatened Rome's grain supply, forcing Trajan to divert troops. The suppression of this revolt devastated the historic Jewish community in Alexandria and strained Roman resources. 1843 MASADA

This episode we review three Barrel Aged Stouts from Against the Grain two of the 70k and the Bo and Luke. The Caramel Apple and Bo and Luke were definitely different than I thought, but I believe something happened to the Chocolate Orange, it didn't taste right. 

Listen to the SF Daily podcast for today, December 25, 2025, with host Lorrie Boyer. These quick and informative episodes cover the commodity markets, weather, and the big things happening in agriculture each morning. Grain futures rose, supported by corn and soybeans, while wheat markets and the US Dollar Index increased slightly. Cattle markets were mixed, with tightening beef supplies driving support. Beef stocks were down 3.42% year-on-year to 425.5 million pounds. Managed money increased net long positions in live cattle. Wholesale beef prices fell. Warm air prevails, but a pattern change with colder temperatures is expected. Listeners are encouraged to read more at agriculture.com and subscribe to the podcast. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Professor Toby Wilkinson. The Ptolemies leveraged Egypt's grain and gold to build a prosperous economy. They constructed the Lighthouse of Alexandria and the Museum, which attracted scholars like Archimedes. Zenodotus, the first head librarian, invented bibliography to organize the Library's massive collection of scrolls. 1856 CLEOPATRA NEEDLE

This is The Digital Story Podcast 1,031, Dec. 23, 2025. Today's theme is, "More Realistic Film Simulations with a Dash of Grain." I'm Derrick Story. Film simulations by Fuji, Nikon, and OM System are great for color and tones, but there's a missing ingredient when compared to actual analog shots: grain! This week we're going to explore the virtues of a few dashes of grain and learn how to apply it for more realistic film simulations. All of that, and more, on today's TDS Photography Podcast. I hope you enjoy the show.

Send us a textIn this conversation, Matthew Kruse from Commstock Investments discusses the cost structure for agricultural production in 2026, focusing on seed, fertilizer, and chemical costs. He highlights the significant increases in fertilizer prices and the implications for profitability in corn and soybean production. The discussion also touches on yield expectations and the importance of crop rotation in managing costs and maximizing returns.Stay Connectedhttps://www.commstock.com/https://www.facebook.com/CommStockInvestments/https://www.youtube.com/channel/UClP8BeFK278ZJ05NNoFk5Fghttps://www.linkedin.com/company/commstock-investments/

Welcome to today's edition of RealAg Radio with your host Shaun Haney! Today's show is brought to you by Sask Crops and the Agricultural Producers Association of Saskatchewan. Today's show focuses on strengthening grain market transparency in Canada through weekly reports for grain exports. For this discussion, Haney is joined by: Jeremy Welter of APAS;... Read More

Welcome to today's edition of RealAg Radio with your host Shaun Haney! Today's show is brought to you by Sask Crops and the Agricultural Producers Association of Saskatchewan. Today's show focuses on strengthening grain market transparency in Canada through weekly reports for grain exports. For this discussion, Haney is joined by: Jeremy Welter of APAS;... Read More

EP 474: Songs that got your through 2025 - community selected songs to celebrate the returning of the light to the prairies.Playlist: Richard Inman - LilacMichael Chapman - You SayJennifer Castle - Earth SongDana Sipos - A Crude LikenessKacy Lee Anderson with The Waverly Pickers - Can't Find a WayThe Sons of Rainier - PayetteArt Lown - Deep Blue SeaThe Beta Band - Dry The RainThe Replacements - Can't Hardly WaitFlorence Adooni - Mam Pe'ela Su'ureLouden Wainwright III - The Swimming SongBRONCHO - DreaminCousins - ThunderJuliana Riolino & Adrian Underhill - Against the Grain

In an era of political polarization, and fatigue from ongoing crises, education scholar Kari Grain argues hope is vital. It's not something you have, it's something you do. Grain says "critical hope" in action is an abiding belief that transformation is not just possible, but crucial. So how does water play into hope? The author explores how hope can come from three areas: teachers, critical thinking and biomimicry, the practice of observing how nature functions in order to solve human problems. Grain reimagines hope as something that can move like the four habits of water: bending, pooling in deep places, going underground, and persisting. In this way, hope is fluid enough to forge new pathways forward.Kari Grain is a professor at the University of British Columbia in the Faculty of Education, where she leads the Masters program in Adult Learning and Global Change Program. She delivered the University of Prince Edward Island's 2025 Shannon K Murray Lecture on Hope and the Academy.

Memoirist and professor Maggie Andersen on turning a Chicago theater coming of age into No Stars in Jefferson Park, translating performance craft to the page, writing honestly about love, loss, and disability with care and permission, and trusting the long arc of a creative life.  You'll learn:Why writing “for others” can be generous without self-erasure (and how to tell the difference). What theater can teach memoirists about scene movement, including emotional marks, entrances, and exits. How to borrow “page-turner” pacing without sacrificing literary depth. What to cut or keep when you're thinking like a live audience rather than a solitary reader. How to shape a memoir around friendship and time, even when you're learning the form as you write. What “truth with care” can look like in memoir, including permission, restraint, and choosing what must be faced on the page. Ways to involve the people you're writing about early, so the work stays accountable to real humans. Why your definition of “making it” may change, and how timing, fit, and rejection can still lead to publication.  Resources and Links:No Stars in Jefferson Park About Maggie AndersenMaggie Andersen has published fiction and nonfiction in magazines such as Salt Hill, Blood Orange, the Los Angeles Review, Creative Nonfiction, Grain, Cutbank, and DIAGRAM. She has been a finalist for the Montana Prize for Nonfiction and has been nominated twice for the Pushcart Prize. She is an Associate Professor of English at Dominican University and an ensemble member at the Gift Theatre. Her debut memoir, No Stars in Jefferson Park, was published by Northwestern University Press in October 2025.   For show notes, transcripts and to attend our live podcasts visit: podcast.londonwriterssalon.com.For free writing sessions, join free Writers' Hours: writershour.com.*FOLLOW LONDON WRITERS' SALONTwitter: twitter.com/​​WritersSalonInstagram: instagram.com/londonwriterssalonFacebook: facebook.com/LondonWritersSalonIf you're enjoying this show, please rate and review this show!

Have questions, feedback, or thoughts on the show? We want to hear from you! Click on this link to send us a text message. In this episode of the Whole Grain Podcast, host Jim Lenz, Director of Global Education and Training at GEAPS, talks with Kyle Dixon, Vice President of Sales at IBT Industrial Solutions, about how grain facilities can do more with less—while improving reliability, uptime, and long-term value.Kyle brings a rare perspective, having served as an IBT sales rep, regional manager, and now VP of Sales. He shares practical insights on proactive maintenance, simplifying storerooms, using technology wisely, and supporting a changing workforce. The focus is on real-world solutions grain professionals can apply immediately.Key Takeaways (Condensed)Doing more with less means maximizing capability—not cutting cornersProactive maintenance reduces downtime and riskSimple changes can deliver big operational winsTechnology works best alongside hands-on observationEducation and supplier partnerships strengthen today's workforceSuppliers can act as an extension of customer teamsFeatured PartnerIBT Industrial Solutions is a GEAPS Premier Partner supporting grain operations with engineering expertise and responsive MRO solutions.IBT Industrial Solutions: https://www.ibtinc.com/IBT Grain Industry Solutions: https://www.ibtinc.com/industries/grain/Past Whole Grain Podcast Episodes Featuring IBT GuestsKeeping Grain Moving: Preventative Maintenance and Supplier Tipshttps://www.geaps.com/news-publications/whole-grain-podcast/keeping-grain-moving-preventative-maintenance-and-supplier-tips/Everything from Conveyor Belting to Buckets with a 30-Year Grain Pro https://www.geaps.com/news-publications/whole-grain-podcast/everything-from-conveyor-belting-to-buckets-with-a-30-year-grain-pro/Pillars of the Grain Industryhttps://www.geaps.com/news-publications/whole-grain-podcast/pillars-of-the-grain-industry/GEAPS Education & EventsGEAPS Conveyor Training (Hands-On Programs): https://www.geaps.com/events-meetings/conveyor-training/GEAPS Online Learning: https://www.geaps.com/training-education/online-learning/GEAPS Exchange: https://www.geaps.com/exchange/Grain Elevator and Processing Society champions, connects and serves the global grain industry and its members. Be sure to visit GEAPS' website to learn how you can grow your network, support your personal professional development, and advance your career. Thank you for listening to another episode of GEAPS' Whole Grain podcast.

Single Estate whiskies are made from grain grown at or close to a distillery, and there's a new coalition of distillers joined by the University of Kentucky to promote so-called "estate whiskies." The Estate Whiskey Alliance is made up of farm distilleries all the way up to Maker's Mark, which is growing all of the grain for its Star Hill Farm whiskies on-site. We'll talk with leaders of the Alliance on this week's WhiskyCast In-Depth. In the news, the Jim Beam Distillery in Kentucky will be shut down for all of 2026, leaving some distillery workers in doubt about their jobs heading into the holidays. 

His Righteousness?; Right reason; Leviticus; God is the same; Kingdom of God = form of government; Instructions to seek it; "World"; Offerings; Meat? Grain?; Imperfect translations; Lesser gods; John the Baptist; Leaven-filled baptisms; Cryptic bible?; Haters; Knowing yourself; Loving your enemy; Our error; Jacob called Israel; The meaning of the mystical story; Leaders; Awakening to the truth; Burnt sacrifice?; Evolution?; Morality; Lev 1:1; Tabernacle of the congregation; Debating; Equality; "Religion"; "Yahweh"; Genocide; Koran; God speaking out of tents of the congregation; "Synagogue"; Having your own house; Returning men to their families and possessions; Altars?; Entangling yourself in the bondage of Egypt; Voluntary offerings; Freewill; State-run social safety nets; Idolatry; The whole truth; Offering = qorban; Hebrew language; Socialism?; Family: Institution of God; Benevolent dictatorship?; Dependency upon government; Taking care of society's needy; "Burnt"?; aleph-tav; kuf-resh-biet-nun+kof+mem; Reason to bring offering; male without blemish?; zayin-kof-resh (male); Without blemish = you own it; Being generous in your sharing; Putting his hand upon it; Burnt offering; Romans 13; Liberty; Helping your neighbor; Diet; No Christian socialists; Detach from the giving - retain freedom; Usage of offerings; Tens, Hundreds and Thousands; Gen 9:5; Early Church social welfare; Temple of Ephesus; Covetousness; Deut 12:27, Deut 19:10; "Strange fire"?; Creating a great nation; Government of, for and by the people; Bible's about government; Character of God; Deeds of Nicolaitans and Error of Baalam; Repentance; Sweet savor?; Choosing your minister; Letting God be the judge; Allowing Holy Spirit to flow through you; Love = Charity; Finding hope; Minister sharing; Join the Living Network.

Holiday Grain Market Why it is Important to Clean Yield Monitor Data Warm Temperatures in December   00:01:05 – Holiday Grain Market: The show starts with K-State grain economist, Daniel O'Brien, as he highlights futures and cash prices for corn, soybeans and wheat. He also notes what usually takes place for the grain market around the holidays. Daniel O'Brien on AgManager.info   00:12:05 – Why it is Important to Clean Yield Monitor Data: K-State agriculture precision specialist, Deepak Joshi, and K-State Extension agronomist, Tina Sullivan, keep the show moving as they discuss the importance of cleaning yield monitor data and what errors commonly occur. Cleaning Yield Monitor Data Matters for Better Farm Decisions eUpdate.agronomy.ksu.edu   00:23:05 – Warm Temperatures in December: Chip Redmond, K-State meteorologist, ends today's show as he shares his forecast that includes what he expects for the end of the year.      Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu.   Agriculture Today is a daily program featuring Kansas State University agricultural specialists and other experts examining ag issues facing Kansas and the nation. It is hosted by Shelby Varner and distributed to radio stations throughout Kansas and as a daily podcast.   K‑State Extension is a short name for the Kansas State University Agricultural Experiment Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices statewide. Its headquarters is on the K‑State campus in Manhattan. For more information, visit www.ksre.ksu.edu. K-State Extension is an equal opportunity provider and employer.

SaskCrops and the Agricultural Producers Association of Saskatchewan, in partnership with RealAgriculture, hosted a webinar this week focused on the possibility and impact of a grain export reporting program for Canada. Hosted by RealAgriculture's Shaun Haney and featuring Mark Hemmes, Marlene Boersch, and Jeremy Welter listeners will get a deep-dive into grain export transparency, how... Read More

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3227: Kris Gunnars breaks down the nutritional and ethical differences between grass-fed and grain-fed beef, revealing how a cow's diet impacts everything from fat content to antioxidant levels. While grass-fed beef offers some added health perks like more omega-3s and CLA, the overall benefits may not justify the higher cost for everyone. Read along with the original article(s) here: https://www.healthline.com/nutrition/grass-fed-vs-grain-fed-beef Quotes to ponder: "You are what you eat applies to cows too." "Though grass-fed beef contains higher amounts of certain nutrients, there is currently no compelling evidence that it's significantly healthier than grain-fed beef." "At the end of the day, the choice depends on your preferences and values." Episode references: Veterinary Feed Directive: https://www.fda.gov/animal-veterinary/development-approval-process/veterinary-feed-directive-vfd Learn more about your ad choices. Visit megaphone.fm/adchoices

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3227: Kris Gunnars breaks down the nutritional and ethical differences between grass-fed and grain-fed beef, revealing how a cow's diet impacts everything from fat content to antioxidant levels. While grass-fed beef offers some added health perks like more omega-3s and CLA, the overall benefits may not justify the higher cost for everyone. Read along with the original article(s) here: https://www.healthline.com/nutrition/grass-fed-vs-grain-fed-beef Quotes to ponder: "You are what you eat applies to cows too." "Though grass-fed beef contains higher amounts of certain nutrients, there is currently no compelling evidence that it's significantly healthier than grain-fed beef." "At the end of the day, the choice depends on your preferences and values." Episode references: Veterinary Feed Directive: https://www.fda.gov/animal-veterinary/development-approval-process/veterinary-feed-directive-vfd Learn more about your ad choices. Visit megaphone.fm/adchoices

Jim and Todd welcome Pete Barger, co-founder of Southern Distilling Company, to the show for a deep dive into the history and revival of Statesville, North Carolina—once known as the "Liquor Capital of the World". As one of the nation's largest privately owned distilleries, Southern Distilling balances a massive contract distilling operation with their own award-winning Southern Star brand, all while championing a "grain-to-glass" philosophy that supports over 5,000 acres of local farmland. The tasting kicks off with the Southern Star Bottled-in-Bond Straight Rye Whiskey. Crafted with a unique mash bill featuring 51% Abruzzi rye, this expression leans floral and approachable rather than aggressively spicy, offering notes of buttery rye muffin, honeyed tea, and a touch of ginger. Next, the group samples the limited-edition Southern Star Bourbon Finished in Honey Barrels. Sourced from a single barrel exchange with a local apiary, this cask-strength bourbon delivers a rich, creamy profile packed with butterscotch and toasted Werther's Original notes, balancing the natural sweetness of wildflower honey with bold bourbon character. Finally, Pete showcases their innovation with the Southern Star American Single Malt. Unlike many pot-still single malts, this 114.8-proof expression is produced on a continuous column still, resulting in a distinctively American profile bursting with "fruit cup" flavors—greenish banana, juicy fruit, and poached pear—layered over a robust grain-forward base. Throughout the episode, Pete shares fascinating insights into the "science and geometry" of their palletized warehousing, the advantages of continuous distillation for malt, and the distillery's commitment to reviving heritage grains like Abruzzi rye. Be sure to check out our private Facebook group, "The Bourbon Roadies" for a great group of bourbon loving people. You will be welcomed with open arms!

For the past century or more, the left has put a high value on moral provocation, deliberately transgressing what they see as society's hypocritical or puritanical moral norms, whether in religion, sexuality, or public decorum in general. Now the right, too, is getting in on the fun, performatively violating the speech norms held sacred by liberals - which is sometimes good, but sometimes itself violates traditional morality, not just leftist ideology. Matthew Schmitz joins the podcast to discuss his First Things article "Taming the Tongue", about the psychology of edginess, the problem with widespread profanity, and the need for restraint in speech. Links "Taming the Tongue" https://firstthings.com/taming-the-tongue/ Against the Grain podcast https://www.patreon.com/againstthepod Compact Magazine https://www.compactmag.com/ DONATE to make this show possible! http://catholicculture.org/donate/audio SIGN UP for Catholic Culture's newsletter: https://www.catholicculture.org/newsletters

God, help me to bring humility to that disagreement. Keywords: Disagreement; humility; healing conversations; knowledge; learning. Scripture: John 21:25 As a bonus, I've put a link to the conversation I mentioned above. It was a part of an episode in a different podcast I get to co-host, called More Than Small Talk, with my two beautiful friends, Holley and Jennifer. I hope it encourages you as much as it did me.  Link: https://pod.link/1447539391/episode/29d1f1f216ca8a6e9fd0bd49c4ee26ad?fbclid=IwAR2ieW6hgkE4rJIBMT5H9H_fvnwEJKETDfSO4BsQAWpq6WmRNMzmGhhkZRg

What makes a pearl so mesmerizing, and what is it really? What exactly is a pearl made of, and how does it form inside a mollusk? Can a grain of sand truly cause a perfect pearl? What's the difference between a natural pearl and the cultured ones we see today? How do pearls get their stunning array of colors, from soft pinks to deep blacks? What makes certain pearls incredibly valuable, fetching millions? ... we explain like I'm five Thank you to the r/explainlikeimfive community and in particular the following users whose questions and comments formed the basis of this discussion: emoposer, iamkunii, cooldrummer1208, Albres, discordant_rhyme, xentonian, enzio901, n19h7m4r3 To the ELI5 community that has supported us so far, thanks for all your feedback and comments. Join us on Twitter: https://www.twitter.com/eli5ThePodcast/ or send us an e-mail: ELI5ThePodcast@gmail.com