Podcasts about Isle

UK dairy farmers are living through what's been called the sharpest milk price drop in history. We look at the causes with dairy analyst Chris Walkland.Earlier this week, the author of a Government commissioned review of profitability in farming, former National Farmers Union president Baroness Batters, was questioned by MPs. She told the Environment, Food, and Rural Affairs Committee that civil servants needed to spend some time 'in the lambing shed' to understand farming more fully, and that farmers also needed to understand more about Whitehall culture.England's Farm Business Survey figures for 2024-25 showed that incomes increased by 49% on average across all farm types. Business consultant, James Webster-Rusk, explains that the headline figure conceals difficult times for arable farmers, and that diversification as well as environment scheme payments are the difference between profit and loss for many farms.And...feeding livestock in winter, a new crop to cut costs on a Welsh dairy farm, the impact of drought in Herefordshire, organic farmers grappling with updated rules, and we jump into the lorry of a hay merchant delivering to the Isle of Lewis.Presenter: Charlotte Smith Producer: Sarah Swadling

It's time to go to War; Seahawks & Rams round 3 for the NFC Championship in Seattle. Dan, Kevin and Dustin are here to preview the game. Plus; we introduce you all to “Dan's Masterpiece”   This podcast is supported by Belly Up Sports and Belly Up Media Like, Follow and Subscribe to the Show on YouTube, Apple Podcasts, Spotify, Instagram, Twitter, and TikTok Subscribe to our page for new Episodes of Time to BS Podcast, Seahawks Sessions, Isle of BS, and BS Sessions New episodes of Time to BS LIVE on Wednesday's at 6:30 pm eastern, recordings released Thursday's New episodes of Isles of BS LIVE on Monday's at 6:30 pm eastern, recordings released Tuesday's New episodes of Seahawks Sessions LIVE on Friday's at 8 pm, recordings released Saturday's New Episodes of BS Sessions coming soon   Tags:   #Seahawks #SeahawksPodcast #NFL #BellyUpSports #BellyUpMedia #ComedyPodast #RealTalkPodcast #Podcast   Social Pages:   Twitter/X: https://x.com/timetobspodcast?s=11   Instagram: https://www.instagram.com/timetobspodcast?igsh=MXNka3FwMzA4dWFucw%3D%3D&utm_source=qr   Facebook Page: https://www.facebook.com/share/17y5JMLn5T/?mibextid=wwXIfr   TikTok: https://www.tiktok.com/@timetobspodcast?_r=1&_t=ZP-93BAOd9TY7T   Discord: https://discord.gg/FxDfwkMcs   YouTube Page: https://youtube.com/@timetobspodcast?si=kHR3-tVEHU-9RoWW   Dustin's Twitter/X & Instagram: @eldusto67   Kevin's Twitter/X: KEVIN62WILSEA   Subscribe to No Credentials Required: https://youtube.com/@nocredsreq?si=s-wnJygfqqrg_z7A   Linktree: https://linktr.ee/TimetoBSPodcast?utm_source=linktree_admin_share

A folklorist is swept up in a journey to find the proof that supports her seemingly preposterous notion about porcupines and fairy tales. Genre: Fairy Tale   Excerpt:Tommie's conjecture concerned the many fairy tales where a sudden growth of thorny vines encompassed a tower or a castle to protect, or more likely imprison, a young woman possessing some degree of power—a princess of surpassing beauty, say, or a sorceress. That growth was typically attributed to a magic spell cast by an evil witch or jealous warlock. Tommie allowed that magic and wickedness may have been involved, or not. Either way, the wild thorny thickets that held back princes were cast out by a creature. "Have you ever heard of the prickly vine porcupine?"   The Wheel of Fiction Turns. What did it land on this time?Each Season 9 story follows a theme chosen by the Wheel of Fiction. Thirteen spokes. Eight are the themes from previous seasons. One is "Turn Again." One is a wild card. And three are covered in question marks and will be revealed when the wheel lands on them. This episode landed on CREATURES. See a story trailer and a (satisfying) video of the wheel turning here: Isle of the Fairy Ring Find more stories and episodes featuring this theme here: Year of Creatures.   MERCH!Interested in merch, like mugs and notebooks, featuring my artwork?Please visit my Store page for info on where you can buy: STORYFEATHER STORE   The Store page also has sign-up forms for my two email newsletters: Storyfeather Gazette (if you'd like to keep up with the fiction I create)Fictioneer's Field Guide (if you'd like writing tips and guidance from me)  Choose what you want. (Either way, you're choosing high jinks.)   MY FIRST BOOK (yay)Ever wonder how I've gotten all these hundreds of stories written? I have a method. And I talk all about it in my book called Fictioneer's Field Guide: A Game Plan for Writing Short Stories. It's now available from Amazon as an eBook, paperback, and hardcover. You can also get there from my Store page: STORYFEATHER STORE   CREDITSStory: "Isle of the Fairy Ring" Copyright © 2022 by Nila L. PatelNarration, Episode Art, Editing, and Production: Nila L. Patel   Music:"Quizitive" by LEE ROSEVERE (Intro)"All the Answers" by LEE ROSEVERE (Outro)"Abstract Vision #5" by ANDREW SITKOV (Outro) Music by LEE ROSEVERE"Awkward Silences Version b""All the Answers""Small Steps""Betrayal""Expectations""Not Alone""Heat Haze""Quizitive""Puzzle Pieces""Making a Change""Awkward Silences Version a" Track by Andrew Sitkov is part of a music and sound effects bundles I purchased from Humble Bundle and sourced from GameDev Market. Music by Andrew Sitkov is licensed from GameDev MarketMusic by Lee Rosevere is licensed under CC BY 4.0 Sound effects from AudioJungle, GameDevMarket, and Soundly (through Hindenburg)Changes made to the musical tracks? Just cropping of some to align with my narration.   Find more music by Andrew Sitkov at gamedevmarket.net Find more music by Lee Rosevere at freemusicarchive.org/music/lee-rosevere and leerosevere.bandcamp.com Find more stories by Nila at storyfeather.com   Episode Art Description:Digital drawing. A porcupine with an array of glowing greenish quills, facing and looking forward, seen from the right flank. The wispy shapes of yellow and purple mushrooms surround the porcupine, suggesting the shape of a ring. At top right, there floats a bright glow, surrounded by hazy pink light. Watermark of "Storyfeather" along the inner part of the porcupine's left foreleg. Rectangular image made square with top and bottom borders that display blurred sections of the main image.

This week, I talk with Craig Easton, and the conversation embraces AI, trust in photojournalism, and how a still photograph can still hold its own. But the heart of this chat sits on a Scottish island. Picture a house at the end of a single-track road, miles from anywhere, no shop, no pub, just weather, water, and time. This is Barnhill, on the Isle of Jura, where George Orwell came to live and work while writing Nineteen Eighty-Four. Craig travelled to this fabled place to make his new book 'An Extremely Un-Get-Atable Place'. This is a conversation about place, curiosity, and paying attention.  On today's walk from the mailbag, Jade Lee discovers just how powerful it can be to swap pictures with people in other countries, Jean-Maurice Cormier shares some thoughts on travel and street photography, and Phil Ferris appears to be listening from the shower in what may or may not become a formal complaint, all while we pack coffee, biscuits, film, and a copy of 1984 into our camera bags. Read more about our photographic adventures on our photography travel website, The Journey Beyond. Links to all guests and features will be on the show page, my sincere thanks to our Extra Milers, without whom we wouldn't be walking each week and Arthelper.ai, giving photographers smart tools to plan, promote, and manage your creative projects more easily. WHY: A Sketchbook of Life is available here.

The smuggling of illegal meat is on the rise. Farmers are worried it could bring animal diseases into the UK. Europe has seen outbreaks of both African Swine Fever and Foot and Mouth, neither of which affect humans but both of which can wipe out whole farms.Average income across all farms in England rose by 49 percent in the year from March 2024 to February 2025, with increases in all farming sectors, bar specialist pig farms and horticulture. That's the headline from DEFRA's newly published Farm Business Survey. So, are English farmers laughing all the way to the bank, and how do those figures sit alongside frequent reports about tough times for farmers with high costs, uncertain markets, more extreme weather events, and low confidence in new agri-environment schemes?It's mid-winter, the hungriest time of year for livestock, so all this week we're looking at the challenges of providing winter feed, be they financial or practical. It's tough enough when farmers are able to grow or make their own forage, but in the Scottish islands, where the land's poor and the climate's wet, crofters rely on hay and straw being brought in by lorry from the mainland. We join a haulier as he drops off bales in the Isle of Lewis. His family has been supplying forage to the Western Isles and Skye for three generations.Presenter = Caz Graham Producer = Rebecca Rooney

À l'aube de l'année 1989, une série de braquages débute dans le Vaucluse. Une équipée insaisissable, insoupçonnable, sillonne les départementales et cible les banques des communes dans les environs d'Avignon. Leurs méthodes désarçonnent l'enquête, autant que les médias, dans un mélange d'amateurisme et d'efficacité, de bonne fortune et de négligence. Si l'on peine à comprendre pourquoi ce gang s'entête à viser des petites agences, modestes, dans un périmètre aussi restreint, on ne peut s'empêcher de relever leur sang-froid, ainsi qu'une certaine forme d'éthique. Tout s'éclaire dans les dernières pages du dossier. À l'heure des arrestations, puis des assises, leur surnom inventé dans la presse locale sera repris partout : « les Amazones », une tribu guerrière débarrassée des hommes.15 février 1990, les Amazones rôdent à Caumont-sur-Durance, petite commune à dix kilomètres seulement de l'Isle-sur-la-Sorgue. L'équipe a changé : Gilbert, jugé trop nerveux, pas assez fiable, a été remercié. Pour le remplacer, Kathy a débauché une nouvelle amie, tout aussi frappée par la précarité : Laurence, 26 ans, mère célibataire, un enfant à charge. Armes au poing, les deux se présentent dans une agence du Crédit Agricole, encore une.Crimes • Histoires Vraies est une production Minuit. Notre collection s'agrandit avec Crimes en Bretagne, Montagne et Provence.

À l'aune de l'année 1989, une série de braquages débute dans le Vaucluse. Une équipée insaisissable, insoupçonnable, sillonne les départementales et cible les banques des communes dans les environs d'Avignon. Leurs méthodes désarçonnent l'enquête, autant que les médias, dans un mélange d'amateurisme et d'efficacité, de bonne fortune et de négligence. Si l'on peine à comprendre pourquoi ce gang s'entête à viser des petites agences, modestes, dans un périmètre aussi restreint, on ne peut s'empêcher de relever leur sang-froid, ainsi qu'une certaine forme d'éthique. Tout s'éclaire dans les dernières pages du dossier. À l'heure des arrestations, puis des assises, leur surnom inventé dans la presse locale sera repris partout : « les Amazones », une tribu guerrière, provençale, débarrassée des hommes.Dans la matinée du lundi 23 janvier 1989, une Polo Volkswagen rouge glisse le long des canaux de l'Isle-sur-la-Sorgue, la Venise du Vaucluse, avant de s'arrêter devant une succursale du Crédit Agricole. Le conducteur reste au volant, laisse le moteur tourner, tandis que deux silhouettes encagoulées et vêtues de treillis militaires, mettent le pied à terre. Le duo pousse la porte de l'agence, dégaine respectivement un fusil à canon scié et un revolver, avant de signifier leur présence. Trois minutes plus tard, la Polo redémarre, lestée de 116 000 francs.Crimes • Histoires Vraies est une production Minuit. Notre collection s'agrandit avec Crimes en Bretagne, Montagne et Provence.

Season 13 Episode 3   This week we're returning to the Temple of the Ocean King, packing some heat, and tracking the trail of a wayfaring man to reach the Temple of Wind, in order to rescue the Spirit of Wisdom.    Legendary Adventures is a Legend of Zelda playthrough podcast. I'm exploring the evolution of the Zelda game series by playing through each game in release order, excluding spin-off releases.   Follow Legendary Adventures on social media. Facebook: https://www.facebook.com/LegendaryAdventuresPodcast Instagram: https://www.instagram.com/legendaryadventurespod/ Youtube: https://www.youtube.com/@legendaryadventurespod   Sources: https://bit.ly/4stdtly   https://tinyurl.com/4frctywr 

In the summer of 2002, 15-year-old Camilla Petersen, a Danish exchange student, travelled to the Isle of Wight expecting a life-changing experience. Instead, her visit would end in tragedy. What began as a quiet day in a beautiful rural setting triggered one of the Island's most disturbing investigations, exposing how quickly innocence can collide with hidden danger.Join me at TrueCrimeFest in London in Marchhttps://www.truecrimefest.co.uk/Buy My New True Crime Content Creators Online Coursehttps://adam-s-site-be58.thinkific.com/products/courses/true-crime-content-creation-courseWriting Credit: Chris WoodYou can buy Chris's second book, 'Death in the Theatre' here: https://www.amazon.com/Death-Theatre-Chris-Wood/dp/1399009117Watch my YouTube channelhttps://www.youtube.com/@Adam-uktruecrime/videosListen/Watch the True Crime Catch Uphttps://audioalways.lnk.to/TrueCrimeCatchUpFind Our More About Mehttps://uktruecrime.comJoin UK True Crime Facebook Grouphttps://www.facebook.com/groups/UKTrueCrime Hosted on Acast. See acast.com/privacy for more information.

We're back for Part 2 with Jena Oschner, and this one goes deep. In this week's episode, we talk about detoxing your home, ditching everyday toxins, and the products we actually use, without shame or fear. From face taping to Tylenol alternatives to artificial dyes, we're covering the real-life ways we're learning, adjusting, and finding what works for our families. Jena also shares about her journey into homeopathy, ozone therapy, functional testing, and the things she keeps with moderation in mind. If you've ever felt overwhelmed by all the swaps, this episode will help you focus on progress over perfection. Listen to Part 1 if you missed it! Resources & Links: Episode 85. Journey to Wellness with Jena Oschner Episode 138. Girl Talk (with Jena Oschner): Rethinking “Health” Part 1 Good Life Beef Farm Wife Tallow Radiance Rebel Vlasic Purely Pickles (dye-free) Arnica Montana Simply O3 Ozone Generator Redmond Real Salt LMNT electrolytes EWG Healthy Living App Toups & Co Dry Shampoo Zoya nail polish Isle of Paradise self-tanning drops Rebounder Join The Directory Of The West Get our FREE resource for Writing a Strong Job Description  Get our FREE resource for Making the Most of Your Internship Get our FREE resource: 10 Resume Mistakes (and how to fix them) Get our FREE resource: How to Avoid the 7 Biggest Hiring Mistakes Employers Make Email us at hello@ofthewest.co Subscribe to Of The West's ⁠Newsletters List your jobs on ⁠Of The West Connect with Jena: Follow on Instagram @jenaoschner Listen to her podcast Beyond the Crops Visit her website Connect with Jessie: Follow on Instagram @ofthewest.co and @mrsjjarv Follow on Facebook @jobsofthewest Check out the Of The West website Be sure to subscribe/follow the show so you never miss an episode!  Learn more about your ad choices. Visit megaphone.fm/adchoices

Just add quiz fans Isle of Wight's Stewart & Great Bavington's Jane and dash of hope!

Dan rambles around the NHL including; the Maple Leafs BS, the struggles of the New York Rangers, and a potential block buster trade of Artemi Panarin….to the Islanders?   This podcast is supported by Belly Up Sports and Belly Up Media Like, Follow and Subscribe to the Show on YouTube, Apple Podcasts, Spotify, Instagram, Twitter, and TikTok Subscribe to our page for new Episodes of Time to BS Podcast, Seahawks Sessions, Isle of BS, and BS Sessions New episodes of Time to BS LIVE on Wednesday's at 6:30 pm eastern, recordings released Thursday's New episodes of Isles of BS LIVE on Monday's at 6:30 pm eastern, recordings released Tuesday's New episodes of Seahawks Sessions LIVE on Friday's at 8 pm, recordings released Saturday's New Episodes of BS Sessions coming soon   Tags:   #Islanders #NYIslanders #Hockey #Isles #BellyUpSports #BellyUpMedia #ComedyPodast #RealTalkPodcast #Podcast   Social Pages:   Twitter/X: https://x.com/timetobspodcast?s=11   Instagram: https://www.instagram.com/timetobspodcast?igsh=MXNka3FwMzA4dWFucw%3D%3D&utm_source=qr   Facebook Page: https://www.facebook.com/share/17y5JMLn5T/?mibextid=wwXIfr   TikTok: https://www.tiktok.com/@timetobspodcast?_r=1&_t=ZP-93BAOd9TY7T   Discord: https://discord.gg/FxDfwkMcs   YouTube Page: https://youtube.com/@timetobspodcast?si=kHR3-tVEHU-9RoWW   Linktree: https://linktr.ee/TimetoBSPodcast?utm_source=linktree_admin_share

Clare IslandIreland is about a 45 minute ferry ride from Westport,and it feels like a steop back in time when you get there. With a population of about 160 and just a half dozen cars, it is a place where time slows down, people really care about ech other and walking is a way of life.  Most of those there, were born there.  But a few characters have blown-in over the years and the mix of personalities and artful offerings is amazing. Hear from those who live there and those who choos to move there, in this episode of Erin's Isle. 

Seattle is off to the NFC Championship game after a 41-6 beat down of the 49ers featuring 3 Kenneth Walker rushing touchdowns. So the guys talk the game and look forward to next week   This podcast is supported by Belly Up Sports and Belly Up Media Like, Follow and Subscribe to the Show on YouTube, Apple Podcasts, Spotify, Instagram, Twitter, and TikTok Subscribe to our page for new Episodes of Time to BS Podcast, Seahawks Sessions, Isle of BS, and BS Sessions New episodes of Time to BS released on Wednesdays New episodes of Seahawks Sessions released on Saturdays, Postgame shows released the day after Seahawks Games New Episodes of Isle of BS released on Mondays   Tags:   #Seahawks #SeahawksPodcast #NFL #BellyUpSports #BellyUpMedia #ComedyPodast #RealTalkPodcast #Podcast   Social Pages:   Twitter/X: https://x.com/timetobspodcast?s=11   Instagram: https://www.instagram.com/timetobspodcast?igsh=MXNka3FwMzA4dWFucw%3D%3D&utm_source=qr   Facebook Page: https://www.facebook.com/share/17y5JMLn5T/?mibextid=wwXIfr   TikTok: https://www.tiktok.com/@timetobspodcast?_r=1&_t=ZP-93BAOd9TY7T   Discord: https://discord.gg/FxDfwkMcs   YouTube Page: https://youtube.com/@timetobspodcast?si=kHR3-tVEHU-9RoWW   Dustin's Twitter/X & Instagram: @eldusto67   Kevin's Twitter/X: KEVIN62WILSEA   Subscribe to No Credentials Required: https://youtube.com/@nocredsreq?si=s-wnJygfqqrg_z7A   Linktree: https://linktr.ee/TimetoBSPodcast?utm_source=linktree_admin_share

The lads preview the Seahawks Divisional round matchup; round 3 vs San Fransisco. They preview the game while discussing some news around the NFL   This podcast is supported by Belly Up Sports and Belly Up Media Like, Follow and Subscribe to the Show on YouTube, Apple Podcasts, Spotify, Instagram, Twitter, and TikTok Subscribe to our page for new Episodes of Time to BS Podcast, Seahawks Sessions, Isle of BS, and BS Sessions New episodes of Time to BS released on Wednesdays New episodes of Seahawks Sessions released on Saturdays, Postgame shows released the day after Seahawks Games New Episodes of Isle of BS released on Mondays     Tags:   #Seahawks #SeahawksPodcast #NFL #BellyUpSports #BellyUpMedia #ComedyPodast #RealTalkPodcast #Podcast   Social Pages:   Twitter/X: https://x.com/timetobspodcast?s=11   Instagram: https://www.instagram.com/timetobspodcast?igsh=MXNka3FwMzA4dWFucw%3D%3D&utm_source=qr   Facebook Page: https://www.facebook.com/share/17y5JMLn5T/?mibextid=wwXIfr   TikTok: https://www.tiktok.com/@stanielsmooth?_r=1&_t=ZP-921r1sKCcZi   Discord: https://discord.gg/FxDfwkMcs   YouTube Page: https://youtube.com/@timetobspodcast?si=kHR3-tVEHU-9RoWW   Dustin's Twitter/X & Instagram: @eldusto67   Kevin's Twitter/X: KEVIN62WILSEA   Subscribe to No Credentials Required: https://youtube.com/@nocredsreq?si=s-wnJygfqqrg_z7A   Linktree: https://linktr.ee/TimetoBSPodcast?utm_source=linktree_admin_share

Have you ever been in the grocery store cereal Isle and you just stop in your tracks and stare. So many choices you just push the cart in the opposite direction? Life can get very noisy with so many choices it just completely interrupts our brain. I feel overwhelmed and then I remember the episode of FRIENDS WHERE THEY ARE PIVOTING UP THE STAIRS WITH THE COUCH! Sometimes life gets that way with all the choices. Let's work through this together.

Alex Moss and Burton DeWitt are back with a new episode of your go-to darts podcast after Q-School. The boys start the show with a look back at Q-School last week and pick out the new PDC tour card holders they are most looking forward to seeing on the ProTour, as well as the players they were most surprised to see miss out on tour cards. Alex Mos (21:17) sits down with Alex Moss to look back on his European Q-School campaign in Kalkar last week. The Dutch Alex talks through his time in darts so far, including an impressive local league record and reaching the last 32 of the Dutch Open pairs last year, his Q-School experience last week, checking out 167 in his first leg of Q-School, his plans to test himself on the Challenge Tour this year and whether one day we will see Alex Mos and Alex Moss team up in a pairs tournament! Alex and Burton continue their Q-School chat by discussing whether they would like to see match streaming introduced in the future at Q-School. Stuart Woodmore (41:42), one of the hosts of 3 Blokes 501 Problems, joins us to look back on his experience at UK Q-School last week. Stuart talks to us about where the idea of starting 3 Blokes 501 Problems came from, the growing support the channel has received during Q-School last week, the now infamous can of strawberry daquiri, and his plans to film the experiences of the Isle of Wight boys playing in the Challenge Tour and other events during the rest of the year. The boys wrap up the show with a look ahead to a big weekend coming up as Alex joins Burton in Las Vegas for his first ever trip to the States. The Weekly Dartscast co-hosts will be playing in the WDF gold-ranked Las Vegas Open as well as the pairs event! Check out 3 Blokes 501 Problems on YouTube Join the Darts Strava King group on Strava *** This podcast is brought to you in association with Darts Corner - the number one online darts retailer! Darts Corner offers the widest selection of darts products from over 30 different manufacturers.  This podcast is sponsored by Darts Atlas - the platform for darts players, venues, and organisations. Darts Atlas is the home of the Amateur Darts Circuit (ADC) with hundreds of tournaments held on the platform every week.  Have you used Darts Atlas before? Share your feedback and experiences with Darts Atlas with us by sending an email to weeklydartscast@gmail.com and be in with a chance of winning some new logo Weekly Dartscast stickers! Check out Condor Darts here: UK site *** Enjoy our podcast? Make a one-off donation on our new Ko-Fi page here: ko-fi.com/weeklydartscast Support us on Patreon from just $2(+VAT): patreon.com/WeeklyDartscast Thank you to our Patreon members: Phil Moss, Gordon Skinner, Connor Ellis, Dan Hutchinson

This week Mark has paranormal stories about The Mater Hospital in Dublin and Clacton in London.There's a new ghostly EVP (electronic voice phenomena) courtesy of Jenny from Emerald Isle paranormal recorded in Cumber House county Derry/London Derry.Mark discovers through research the origins of the name Blacker which his mother mentioned to him when a only a boy.If you've never heard of THE BATTLE OF THE BIRDS you'll find out all about it.Authors Bertie Brosnan and Kieran Fanning discuss their recent books.Also there's a remarkable audio recording concerning the memoirs of a lady living in the British Indian Raj. And more! All here on your SCARY EIRE(Ireland) podcast!Become a supporter of this podcast: https://www.spreaker.com/podcast/paranormal-uk-radio-network--4541473/support.

Season 13 Episode 2   This week we're starting my playthrough of The Legend of Zelda: Phantom Hourglass. In this episode I'll talk about the opening of the game through the first dungeon the fire temple.    Legendary Adventures is a Legend of Zelda playthrough podcast. I'm exploring the evolution of the Zelda game series by playing through each game in release order, excluding spin-off releases.   Follow Legendary Adventures on social media. Facebook: https://www.facebook.com/LegendaryAdventuresPodcast Instagram: https://www.instagram.com/legendaryadventurespod/ Youtube: https://www.youtube.com/@legendaryadventurespod   Sources:  https://tinyurl.com/3f6keuhs   https://bit.ly/4stdtly  https://tinyurl.com/3uc3554u   https://tinyurl.com/4frctywr 

After receiving his first guitar at age 10, a determined Michael became self-taught with the help of his bedroom radio, spending days on end playing along with Jimi Hendrix, Wes Montgomery and B.B. King records. After studying jazz guitar in high school, an impromptu backstage audition for George Clinton in 1974 earned 17-year-old Michael a seat on the Parliament mothership alongside the immortal Eddie Hazel, under the name “Kidd Funkadelic”. Hampton has spent the past half-century playing nearly 400 shows with the band, in 25 countries across 6 continents. Highlights include multiple appearances at world-renowned festivals like Montreux Jazz, Glastonbury, Reading, Woodstock '99, Coachella, Bonnaroo, Roskilde, Lollapalooza, Fuji Rock, and Isle of Wight, and venues like the Apollo Theater, The Fillmore, Royal Albert Hall, Madison Square Garden, The Troubadour, Red Rocks, The Beacon, and Sydney Opera House. Among Hampton's Funkadelic writing credits are group staples like “Who Says a Funk Band Can't Play Rock?!” and “Funk Gets Stronger”, both released during the group's late- '70s/early-'80s hit run. His lead guitar is also embedded in the DNA of 90s hip-hop's G- Funk movement—Dr. Dre's “Let Me Ride” samples Parliament's “Mothership Connection”, Ice Cube's “Bop Gun” borrows elements of Funkadelic's “One Nation Under a Groove”, while De La Soul's “Me Myself and I”, Digital Underground's “Kiss You Back”, and Snoop Dogg's “What's My Name?” all draw from Funkadelic's “(Not Just) Knee Deep”. Michael's colleagues include George Clinton, Bootsy Collins, Bernie Worrell, Maceo Parker, Charlie Wilson, Dewayne “Blackbyrd” McKnight, Fred Wesley & The JB's, Chuck Treece, Dean Ween, Primal Scream, Digital Underground, Too $hort, and Deee-Lite. Michael's contributions to the Parliament Funkadelic catalog have also influenced famed artists like Prince, Red Hot Chili Peppers, Outkast, D'Angelo and Janelle Monáe, among many others. As of 2025, Michael has appeared on over 30 separate major label releases. Though best known for his role in the funk guitar pantheon, Hampton is also an accomplished multi-instrumentalist, with drums, keys, and synth programming credits across the Parliament discography. Michael Hampton's info Instagram https://www.instagram.com/michaelwhampton/ Spotify https://open.spotify.com/artist/5rhBe5DqUbACYzqerQa9R0 TikTok https://www.tiktok.com/@ma_wa_ha Facebook https://www.facebook.com/p/Michael-Hampton-100040199001670/ YouTube https://www.youtube.com/@MaWaHa  

The MIB. They appear without warning, dressed in black, knowing things about you they shouldn't possibly know — and they always deliver the same chilling message: stop asking questions, forget what you saw, or else.IN THIS EPISODE: The mysterious Men in Black… are they government agents? Time travelers? One man who experienced them first-hand has a different theory. And we'll look over a few separate incidents of people experiencing the Men in Black. (The MIB: I Knew They Were Evil) *** In spring of 2015, the Great Barrington Historical Society & Museum formally inducted the infamous Reed case of alien encounters. But is the Reed family alien abduction a valid historical fact - or UFO fan fiction? (Reed Family Alien Abduction) *** Weeping statues are nothing new, and believers claim they are miracles without much investigation. However, the Vatican proves them to be hoaxes almost 100% of the time. The latest is the statue of Our Lady of Guadalupe in New Mexico. Will this be the one that finally convinces the Vatican of a true miracle? (Weeping Statue) *** Had Leonarda Cianciulli's life not been so muddled by superstition, curses, and Romani fortune tellers, she may never have murdered at all. (She Turned Her Victims Into Soap and Teacakes) *** A family keep seeing black creatures in their home with no explanation of where they came from – or where they go. (Black Creatures on the Isle of White) *** On May 30, 1883, a stampede took place on New York's Brooklyn Bridge, killing 12 people -- all because of a bizarre rumor! But the bridge has always had a strange history. (Death On The Brooklyn Bridge) *** If humanity were to receive a message from an extraterrestrial civilization right now, it would be the single greatest event in the history of civilization. But according to a new study, such a message could also pose a serious risk to humanity. (If We Receive A Message From Aliens Should We Delete It Without Reading?) *** With as many people that pass on while being treated by EMTs, it should probably be no surprise that phantoms might be encountered in an ambulance. (Haunted Ambulance) *** There was no doubt that Thomas Joy was murdered by gunshot – but the witnesses all had different stories, as did the police. What really happened? (Who Shot “Tonce” Joy?) *** If you believe your house is haunted, it's best not to try and confirm it by using a Ouija board. Nothing good can come from that. (Ouija Halloween) *** In 1928, a young boy mysteriously disappears after his mother gives him a dime to spend on admission to the local theater. But that is just the beginning of this very twisted true story. (The Very Strange Case of Christine and Walter Collins)CHAPTERS & TIME STAMPS (All Times Approximate)…00:00:00.000 = Lead-In00:00:31.699 = Show Intro00:03:52.709 = MIB, I Knew They Were Evil00:16:59.222 = Reed Family Abduction00:25:17.090 = *** Weeping Statue00:29:15.522 = She Turned Her Victims Into Soap And Teacakes00:36:17.818 = Black Creatures on the Isle of White00:42:12.272 = *** The Very Strange Case of Christine and Walter Collins00:47:12.731 = Death on the Brooklyn Bridge00:52:57.400 = If We Receive A Message From Aliens, Should We Delete It Without Reading?01:02:14.337 = *** Haunted Ambulance01:06:12.803 = Who Shot “Tonce” Joy?01:12:51.768 = Ouija Halloween01:16:54.985 = Show Close*** = Begins immediately after inserted ad breakSOURCES and RESOURCES:“Weeping Statue” by Paul Seaburn for Mysterious Universe: http://bit.ly/2M23zFw“The Reed Family Alien Abduction” from the Alien UFO Sightings website: http://bit.ly/2xYaRln“The MIB: I Knew They Were Evil”: Brent Swancer for Mysterious Universe http://bit.ly/2XUzTS3 and Jacob Geers for Thought Catalog: http://bit.ly/2XUAJyb“She Turned Her Victims Into Soap and Teacakes” by Katie Serena for All That's Interesting: http://bit.ly/2ZaaGiM“Black Creatures on the Isle of White” from Ghost-Story.co.uk: http://bit.ly/2YlqHWk“Death On The Brooklyn Bridge” by Troy Taylor: http://bit.ly/2LvphCl“If We Receive A Message From Aliens Should We Delete It Without Reading?” from Alien UFO Sightings: http://bit.ly/2Yb7hTT“Haunted Ambulance” by an unknown author: (link no longer available)“The Very Strange Case of Christine and Walter Collins” from CoolInterestingStuff.com: http://bit.ly/30J7dIx“Who Shot ‘Tonce' Joy?” by Robert Wilhelm for Murder By Gaslight: http://bit.ly/2JOSjK2“Ouija Halloween” by Blake Lacy from MyHauntedLifeToo.com: http://bit.ly/2O0pEXx=====(Over time links may become invalid, disappear, or have different content. I always make sure to give authors credit for the material I use whenever possible. If I somehow overlooked doing so for a story, or if a credit is incorrect, please let me know and I will rectify it in these show notes immediately. Some links included above may benefit me financially through qualifying purchases.)= = = = ="I have come into the world as a light, so that no one who believes in me should stay in darkness." — John 12:46= = = = =WeirdDarkness® is a registered trademark. Copyright ©2026, Weird Darkness.=====Originally aired: July 19, 2019EPISODE PAGE (includes sources): https://weirddarkness.com/RealMIBABOUT WEIRD DARKNESS: Weird Darkness is a true crime and paranormal podcast narrated by professional award-winning voice actor, Darren Marlar. Seven days per week, Weird Darkness focuses on all things strange and macabre such as haunted locations, unsolved mysteries, true ghost stories, supernatural manifestations, urban legends, unsolved or cold cases, conspiracy theories, and more. Weird Darkness has been named one of the “20 Best Storytellers in Podcasting” by Podcast Business Journal. Listeners have described the show as a blend of “Coast to Coast AM”, “The Twilight Zone”, “Unsolved Mysteries”, and “In Search Of”.DISCLAIMER: Stories and content in Weird Darkness can be disturbing for some listeners and intended for mature audiences only. Parental discretion is strongly advised.#WeirdDarkness, #MenInBlack, #MIB, #UFO, #Paranormal, #TrueEncounters, #GovernmentCoverUp, #AlienEncounters, #Supernatural, #MysteriousVisitors

Diane and Sean discuss Wes Anderson's, Isle of Dogs. Episode music is, "Sushi Scene", composed by Alexandre Desplat from the OST. -  Our theme song is by Brushy One String-  Artwork by Marlaine LePage-  Why Do We Own This DVD?  Merch available at Teepublic-  Follow the show on social media:-  BlueSky: WhyDoWeOwnThisDVD-  IG: @whydoweownthisdvd- Tumblr: WhyDoWeOwnThisDVD-  Follow Sean's Plants on IG: @lookitmahplants- Watch Sean be bad at video games on TwitchSupport the show

In this episode you'll hear about the baptism of Jesus in the Jordan River and the incredible words spoken from the heavens. Through him and with him and in him, they are meant for you as well.Readingshttps://bible.usccb.org/bible/readings/011126.cfmPhotoSt. Brendan arrives on the Isle of the Blessedhttps://drive.google.com/file/d/1EaK3yT6XfaZOWe2aXF-01mojbzudpfwc/view?usp=drivesdk

On this episode we're headed to the island of Grenada, joined by Sandals Grenada's PR Manager, Deleon Forrester, who shares all her insider tips for exploring the island. She highlights how Grenada is known for being the “Spice Isle” and how this spice culture is woven into guest experiences around the resort, whether it's in the kitchen or at the spa. She also reveals her go-to- island cocktail, where to find the best views, and how you can get your dose of wellness, from beachfront yoga to simple relaxations.

280. Implementing the ONE Lifestyle Change that Improves All Aspects of Health with Sue Becker   Isaiah 61:1 AMP “The Spirit of the Lord God is upon me, Because the Lord has anointed and commissioned me To bring good news to the humble and afflicted; He has sent me to bind up [the wounds of] the brokenhearted, To proclaim release [from confinement and condemnation] to the [physical and spiritual] captives And freedom to prisoners,”   *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 13 grandchildren. 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: You've supplied us with the knowledge, so now let's move on to the wisdom, which is learning how to apply what we now know. What equipment and grain do we need to get started so that this is possible to incorporate into our lifestyle? Once we mill the grain, how long do we have to use it before it loses its nutritional benefits? How long does it typically take to experience benefits from this lifestyle change and what health benefits can we expect to experience?   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 – 0:11)   Laura Dugger: (0:12 - 1:45) 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.   Thank you to the Sue Neihouser Team for sponsoring this episode.   If you're looking to buy or sell a home this season, make sure you reach out to Sue at 309-229-8831. Sue would love to walk alongside you as you unlock new doors.   I'm thrilled to get to be back with Sue Becker as my guest today. Make sure you go back and listen to part one, which we recorded last week. She was incredible explaining the one nutritional difference that will change everything. And now today, we're going to learn all of the practicals of how to actually implement this into our lifestyle.   Here's our chat. Welcome back to The Savvy Sauce, Sue.   Sue Becker: (1:45 - 1:46) Thank you. It's so good to be with you again. I can't wait to share even more.   Laura Dugger: (1:46 - 1:52) Well, last time you shared just incredible testimonies of the powerful difference that one nutritional change can make. And you root everything even back in the Bible, and God has really led you on this journey. So biblical passages about bread or grain or wheat appear hundreds of times throughout the Bible. But do you have any specific ones that come to mind that God has highlighted in your own life?   Sue Becker: (1:53 - 11:48) Yes, for sure. Shortly after, you know, I think I mentioned there's a way that seems right to a man, but the end thereof is death. And we don't necessarily relate that to bread, but it certainly does describe what happened, you know, when the steel rolling mills displaced the local miller.   And then one, another one is Proverbs 23, verses 1 through 3, I think somewhere thereabouts. You know, white bread has always been around. The wealthy, the royalty, they wanted fluffier bread and they found a way.   And they knew that they could make these sieves, if you would, out of reeds, and they would sift the bran and germ out to produce fluffier bread. But only the wealthy could afford that. Two reasons.   Only the wealthy could afford servants or slaves or bakers, you know, to bake their bread for them. That was the royalty. But then also the poor people, when they sift the bran and germ away, they lose about 25% of the flour.   So, for 100 bag of grain or, you know, 100 pounds of grain, you are going to end up with 75 pounds of flour, 25 pounds of bran and germ. They couldn't give that up. You know, they couldn't just throw away, discard that food source.   So, they ate what was called dirty bread or peasant bread or whatever that we now pay extra money to get back to. But, you know, when I started milling and I read Proverbs 23 in a different light, because what happened with the steel rolling mills, when the white flour came on the scene for the first time in the history of the world, which you won't read about this in a history book, white bread, white flour became food for rich and poor alike. And that's why we began to see sickness and disease.   The wealthy had it. And, you know, the royalty had it. But Proverbs 23 says, “Be careful when you sit down to the king's table. Do not crave his dainties and his delicacies.” And I always thought that might be things like, you know, squid or, you know, eyeballs or foods that caviar, you know, things that we couldn't afford. But dainties and delicacies to me now describes white flour, fluffy things, bread and pastries and cakes.   So, God says don't crave his dainties and delicacies. They are deceitful food. And it even says put a knife to your throat lest you be given the gluttony.   We talked last time about bread. People thinking, you know, gaining weight. Well, you know, the white flour dainties and delicacies.   Yes, they lead to gluttony. So that was one that really came to mind. And then, of course, Isaiah 55 verse two. “Why do you spend your money for that which is not bread and your earnings for what does not satisfy?” And so, I always thought, oh, Lord, I didn't know it wasn't bread. You know, I didn't know that's what I was spending my money on.   But just a few weeks ago, I was thinking about that verse again in a little different light. Like He was saying, why are you spending your money for that which is not bread? We're spending all this money moving away from bread on food, the keto, the fat, the all these the meat.   You know, we're spending our money on all these things that aren't bread. They don't satisfy like bread does. So that was a little different light.   Yes, on the one hand, what I thought I was spending my money on. I didn't know it wasn't bread. But then now all these anti-bread, anti-grain diets.   Why are you God saying, why are you spending your money on all of that on and your earnings for what does not satisfy? So that was a little different light on that picture. And of course, then Haggai chapter one, verse five says, “You sow much, but you reap little you eat, but no one is full. You drink, but you never have enough. And he who earns wages, earns it to put it in a bag with holes in it.” And you may be going, how does that relate to bread?   We spend all this money on food, and I air quotes “food stuff” that is taking our health away, making us sick. To me, that's a bag with holes in it. Because then what do we spend the rest of our money on health care, medicine, whatever.   So those were some, some pretty profound scriptures that God showed me. And 1 Timothy 4:1-3. It says that the Holy Spirit declares that on the last day, some will turn away from the faith and pay attention to deceitful spirits.   And listen to these doctrines of demons. This is the scripture saying this misled by the hypocrisy of liars who forbid marriage and advocate abstaining from foods, which God has created to be gratefully shared by those who believe and have a clear knowledge of the truth. That's pretty powerful.   That's pretty powerful because you can grill yourself a steak. You can eat an apple all by yourself. You can eat fruits and vegetables all by yourself.   You're not going to make one roll. You're not going to make one piece of bread. Bread was made to be shared. And even the word companion means with bread. Did you ever think about that? So, um, that's, that's pretty powerful that in the end times and, you know, wherever you are with that, but we have to believe that there are teachings that are teaching us to for, you know, to not eat foods that God created to be shared and bread is at the top of that list.   So those are some powerful bread scriptures that that have just ministered to me. There's, there's just so many, you know, and Jesus John 6:35, I typically sign my book that way. Jesus says, “I am the real bread of life. And he who comes to me shall be satisfied” in Isaiah 61. That's a verse the Lord gave me so many years ago. And, you know, most people know it, the spirit of the Lord God is upon me because he's anointed me to preach the gospel, you know, and I'll never forget.   I had the great privilege of sharing the gospel one time, which is not something I normally do. And at a women's homeless shelter in Atlanta, and I saw in seven or eight people after I shared gave their life to the Lord. And I was like, oh, this is what I want to do.   I don't want to talk constipation and poop anymore. And surely it's not important. And I really got kind of down about it.   I was like, yes, I want to go share the gospel. This can't be important. And a couple of days later, after that wonderful, glorious experience, I mean, I literally wanted to go hand tracks out on the street corner.   I just wanted to be one of those people. And I was supposed to be going to speak at a women's Bible study, giving my what my children lovingly call mom's poop talk. And I got up and I was like; I didn't want to do it.   And I just cried out to the Lord. I was like, I don't want to talk poop anymore. There's so much more in me besides this.   And surely this can't be important. And again, cried out to the Lord. Again, just turned to my regular Bible reading.   And my verse of the day on my calendar was Isaiah 61, one through three or four, whatever it is. The spirit of the Lord God is upon you. He's anointed and qualified me to preach the gospel.   And I was like, yes. And it says to bind up and heal the broken heart. And I was like, yes, that was those ladies.   I know this is what you want me to do. And then it said, proclaim Liberty to the captives. And in my Amplified version in parentheses, it said spiritual and physical.   And what God spoke so to my heart, he goes, the message that I'm sending you to speak today is to set my people physical captives free. He said, my people aren't spiritually captive. Their physical captives held in captivity by every kind of sickness, disease, snotty nose, constipation, irritable bowel, diverticulitis, whatever.   Big ones and little ones, you know, health issues. And that I got up and I just renewed my passion. And I was like, okay, Lord, this is what you've called me to do.   So that was that was the real game changer. It kind of a game changer for me. I was beginning to see the unimportance of it.   And now, after all these years, I mean, when people hug you and with tears in their eyes, sorry, and tell you that you that you're teaching save their life. Now, I know what God was talking about. And I still love to share the gospel.   I still love to teach the word. And I know God's anointed me to do that as well. But this is definitely where God has called me.   And another time when I was out speaking, he shared and I was, you know, kind of questioning. And it says in Matthew, when the multitudes, when Jesus saw the multitudes coming to him to heal him, you know, to seek healing. It says he had compassion on them because they were harassed, distressed, bewildered and helpless and dejected like sheep without a shepherd.   And it said, and then he goes on to say, and he's telling his disciples, the harvest is plentiful, but the laborers are few. And he spoke to me then and he said, the laborers are few. There's not many out there at that time.   There were not many people out there teaching what I teach, teaching other things, maybe, but not about the bread, real bread. So those have been some life-changing scriptures that have just given me a heart and a passion to keep going. And then, of course, it's the bread stories that just come.   Laura Dugger: (11:49 - 12:19) So it's incredible. So profound. And I'm with you.   I love the Amplified version. Yes. You've supplied us with so much knowledge today and last week.   But now I'd love to move on to the wisdom portion, which is learning how to apply what we now know. So Sue, if we're just getting started, what equipment do we need? And then how is that going to be possible for us to incorporate it into our lives?   Sue Becker: (12:20 - 17:03) So like I said last time, I think we ended with keep it simple. Grain mill, top of the list. I once heard a lady.   She taught a little bit on milling, too. And she said, “I tell everybody you want to change the health of your family. Start with a grain mill.”   And like I say, over and over, I have never seen one dietary change make such profound and extensive, immediate, noticeable, across the board health benefits. So start with a grain mill and you don't have to have a barn. You don't have to have a live by a creek and a gristmill and all of that.   It will sit right on your counter. And still today, after 34 years of milling my own grain, my grain mill still has prime real estate on my counter. And it's the most valuable kitchen tool in my kitchen.   I love the Wonder Mill particularly. We do sell other mills. The NutriMill is a great mill as well.   I like the stainless steel milling heads because they're fast, they're very clean, and they just get the job done very quickly. Stone mills have gotten very trendy and popular. We sell those as well.   They're slower, might be better for a smaller family. They do, you know, have a broader spectrum of from pre-cracking, cracking the grain to very fine flour. And that's why some people are attracted to that.   But if I want cracked grain or coarse ground grain, I just use my blender, which I don't think too many people don't have a blender. You know, we all have blenders. So that's an easy fix for me.   And it's just, to me, the micronizing or the stainless steel milling head mills, the Wonder Mill, the NutriMill, they're just so easy to use. Put them together. I mean, they just snap together, turn it on, pour the grain in.   There's no calibrating, no, you know, adjusting the milling heads and everything. They're just easy, and they're fast, and they mill a lot of flour at once. So if you have a large family like mine, you know, I milled 12 cups of flour in less than a minute by the time I've got my other ingredients ready.   So that's top of your list. And then you're going to have to have some kind of grain. So, like I said, that was the next thing people go, where do I get grain?   And I'm like, well, I guess we need to sell grain, too. So we sell just about every kind of grain or bean here at Bread Beckers. We sell it in food-grade plastic buckets so that it is storable.   You want to keep your grain protected from moisture and bugs and, of course, rodents. So it's grown outside, so there could be bugs undetected in your grain that you might buy in a bag or something like that. But it's really important to protect your investment.   Hard wheat is going to be your grain for yeast bread. So we have hard red and hard white. We do sell also kamut and spelt.   Like my sourdough bread I've got working on right now is a combination of kamut and red wheat, which is one I really, really like. But those are more ancient grains. Those are in the bread-making category of wheat, so you could do that.   And then if you know you're going to make cakes and cookies and things like that, I highly recommend getting some soft wheat. Well, we get ours is grown in Montana, but they have to irrigate to make it soft wheat, so it is grown. We do have a soft red wheat that is grown here in Georgia that we sell and then a soft white wheat that we also sell.   And that's good for your cakes, cookies, brownies, biscuits, things like that. And then corn, mill your own corn. You've never tasted cornbread until you mill your own.   These are just easy quick bread recipes. You can find them all in my book, The Essential Home-Ground Flour Book. So that's it.   And then, of course, basic list of getting started items. Beyond that, you might already have oil. We use extra virgin olive oil.   That's just my oil of choice. There's some other sunflower seed oil, grapeseed oil, avocado oil. Those are good oils.   I just don't need another oil. We import our olive oil from Greece, and it is truly extra virgin olive oil. Unfortunately, the olive oil industry is not very reputable, so you have to know what you're getting.   And we actually were able to visit the olive oil factory and I guess you call them orchards, the fields, two years ago. And that was really great. It's Creighton Mills.   It's a fifth-generation family-owned olive oil company and very, very reputable. And so we know that what we're getting is truly extra virgin. Yeah, you had a question?   Laura Dugger: (17:04 - 17:13) Yeah, just with that, because it is such a corrupt industry, can you elaborate a little bit more about what's special about that?   Sue Becker: (17:13 - 21:07) Yeah, so to be labeled or designated extra virgin olive oil, it has to have a percent acidity. And I do have a podcast on my Sue's Healthy Minutes, “The Fact About Fats”, and I explain what that means. It's not a pH, but it's a percent acidity of 0.8%. And that's a measurement of the, and I'll go into more detail in my podcast, but simply it's just a measurement of the amount of oxidation of those fatty acids that are found in the olives that has taken place. So, 0.8 means that it's a measurement of how much there. And so, it has to meet that requirement to be extra virgin olive oil. Anything less than that is just better and better, you know.   So, our olive oil, excuse me, from the Isle of Crete is where our olive oil comes from in Greece. The basic one we have, the Agrelia, they guarantee that it's 0.8 or less. Most of the time it's 0.5. Then we have one that's 0.2 and so on. And we do have a certified organic. The problem is, and I know not everybody's going to run out and get their olive oil from us, but here's what you want to look for. You want to look for an olive oil that is bottled in the country of origin.   Because the disreputable oil companies, when they bring the olive oil in in barrels and take it, it might be checked there at the dock or whatever. But then when they take it to their factory and bottle it, no one pays attention there. So, they are mixing it with other oils oftentimes.   We used to sell oil that was labeled extra virgin cold pressed olive oil. We had it tested and the results came back that it was less than 1% olive oil. So that tells you it's, you know, the oils you're buying on the shelf, chances are if they're bottled here in America.   Now that I know California makes some. There's actually an olive oil company in South Georgia around Vidalia. They've learned that olives will grow there very well.   And so there's some reputable companies in the United States. So, you know, you just need to know your company. But typically, if it comes from another country and bottled here, you might need to be cautious about that.   So, yeah. So that's what you need to look for. So, I love olive oil.   Contrary to what people try to say that they are selling other oils, olive oil has a perfectly fine smoke point. And you can fry in it. I stir fry in it.   I fry my doughnuts in it. You can take it up to 400 degrees without any issues at all. I do use coconut oil from time to time.   If I'm trying to make something non-dairy, you know, I'll use it in place of butter. But then I also use real butter. So those are my fats that I look for.   And like I said, there's, you know, grapeseed oil is fine. Avocado oil is fine. I think we do sell an avocado oil.   But I don't need a lot of other. Those three, olive oil, coconut oil, and butter are just fine. Yeah.   Okay. And then raw unpasteurized honey. I sweeten my bread with honey and bake with honey if honey will work.   And in most places it will. Where it gets a little tricky working with honey is cakes and cookies and brownies, things like that. I tell people things that have more sugar than flour, you might want to eat in moderation.   And that's where, you know, some alternatives, less refined sweeteners. And we use honey granules and sucanat products for brown sugar and white sugar. So those are just some simple things.   Laura Dugger: (21:08 - 24:17) And now a brief message from our sponsor.   With over 28 years of experience in real estate, Sue Neihouser of the Sue Neihouser Team is a RE-MAX agent of Central Illinois. And she loves to walk alongside her clients as they unlock new doors.   For anyone local, I highly recommend you call Sue today at 309-229-8831. And you can ask her any real estate questions. Sue lives in Central Illinois and loves this community and all that it has to offer.   When unlocking new doors with her clients, Sue works hard to gain a depth of understanding of their motivations and dreams and interests in buying and selling their home. And then she commits to extensive market research that will give them confidence in their decision. Sue truly cares for each of her clients and the relationship she forms with each family along the entire home buying or selling process.   This was absolutely our experience when we worked with Sue and her team. The house that we desired at the time was actually not even on the market. But Sue had a connection and was able to ask those homeowners if they would be willing to sell.   She was timely in her response as she walked us through this whole process. And she helped us sell our home with the right offer coming in hours after it was listed. We kept saying she thought of everything.   And Sue's continued generosity was astonishing. I remember one afternoon after we had settled into our new home and she was knocking on the door dropping off a goodie bag for our family that came from the local bakery. Our daughters also loved getting to know Ms. Sue as she assisted us in finding truly our dream home. So whether you're looking to buy a home for the first time or looking to upgrade or downsize or making the big decision to move to an assisted living from your home of many years Sue will be there to help you navigate the big emotions and ensure the process is smooth and stress-free and that the new doors to be unlocked are ready and waiting for more memories to be made. So, call her today at 309-229-8831 or visit her website at sueneihouser.com.    Thanks for your sponsorship.   I'd love to go into a few of the other ingredients but first if we're even just thinking of the grain ideally we would get to come and visit you and get it from you. We've gone through all the steps.   But if we live elsewhere, two questions. How would we start a co-op so that we could have grain or how do we find out if one's already in our area? And then also are there any fear of glyphosate or any other issues with grain?   Sue Becker: (24:17 - 32:44) Oh wow, that's a loaded question. So, first of all, let's just say if you don't live close to us, we ship buckets of grain every day. UPS, we do.   But the shipping is quite expensive. UPS does not care about the cost of the product. They care about the weight.   And so, once we get it boxed up in the box that we have to ship it in, it's 49 pounds. So, it can cost anywhere from $25 to $30 just in shipping for that bucket of grain. Our grain prices are still very competitive, a lot less than a lot of people out there.   And we do carbon dioxide package our buckets of grain. So, we guarantee that they are bug free. You don't have to put your grain in the freezer.   You don't have to put diatomaceous earth or bay leaves. We've already done it. That's what the carbon dioxide gas has done.   And once it does its job, it's done its job. It doesn't matter now if you open the bucket and go in and out, in and out, in and out. But we realized back, I think I shared our Joseph vision of providing God's people with grain.   Way back, we started something called co-ops. As we traveled and spoke, people would ask that very question. Okay, great.   I'm buying the grain from you now, but what do I do when you leave? You know, I'm in Richmond, Virginia. I'm in Miami, Florida or Orlando, whatever.   So, we developed co-ops. And you can go on our website, breadbeckerscoop.com, and find co-ops in your area. And what that is, we have a coordinator, some person that kind of handles and facilitates the ordering.   If you join a co-op that's the closest to you, you'll get on, you know, there's no cost to join. And you're never obligated to order. If you don't need to order in that cycle, that's fine.   We deliver to each area four times a year. I'm sorry, three times a year, every four months. And so, you'll get an email saying your ordering window is this month.   So, you order, say, in August for a September delivery or June for a July delivery. And everybody's on a schedule. We have them grouped together.   And then you can order as much or as little as you want. And it greatly reduces the shipping cost per bucket. And you typically get a discount for ordering with the co-op as a group.   So that's a great advantage of a co-op. If you can't find one in your area, then email support@breadbeckers.com, and we'll send you the information of starting a co-op in your area. Pretty much all you have to do, because it's pretty streamlined, when people order they just go online, order, and pay us.   But then it's put together as your co-op. And you just have to facilitate the delivery and then making sure everybody knows to come get their product from you. But that's the way it works.   So that would be a great opportunity to get grain and whatever. And like I said, we ship anything on our website you can get through the co-op, most everything, really, really saves on shipping. And then we have certified organic grain here.   And, of course, it can have no chemical, herbicides, pesticides, fertilizers used at all. Contrary to what you may read and hear and see on the internet, wheat is not genetically modified, not at all. Now it was approved for testing and trials last year in August, but up until that point none at all was here in the United States.   And it's still in the trial and testing. I'm praying that it never comes out on the commercial market. But right now, there is no genetically modified wheat, especially that we offer or that's offered out there commercially.   That being said, that means wheat is not roundup ready. If it was sprayed with glyphosate, it would kill the plant. Now, non-organic farmers can use it on their soil to kill, you know, whatever's been growing.   So pre-planting, then once they harvest it, they can use it after harvest. So, there is an issue with, you know, using glyphosates in our non-organic farming techniques. It is very uncommon, contrary to what you hear people say, for a wheat farmer to use roundup or glyphosate as a desiccant to harvest their grain.   It's very, very uncommon in the United States. Colder climates where there's a chance they might lose it to bad weather or whatever, they may. But even still there's other things they prefer to do instead of that because that's expensive.   It's not cheap. You know, you're talking 30,000-acre farms, these, you know, big wheat farmers. So, it's very, very uncommon.   And you can even find that information on the USDA website, that it's less than 3% ever use it like that. Now, like I said, there are other crops and farmers that use it pre and post harvest, but we're very comfortable with our grain suppliers. Most of our wheat comes from Montana.   It's cold. And they still practice pretty traditional farming methods, tilling things under and planting cover crops and things like that. But if you're really, really concerned, then buy certified organic.   I mean, you know, for the price difference, yes, I think it's like $12, but that's for 42 pounds of grain. So, you know, but like I said, we are very comfortable with our farmers, with our suppliers. Our oat supplier says that they spot check and make sure that, you know, no glyphosate is used even on their non-organics.   I think the problem with there, and people are going to say, oh, yeah, but they tested all these cereals and these oat products and found that they all had residual glyphosate. You've got to remember; those are your big food companies. Those are your big pharma, your big, the other pharma, F-A-R-M-E, you know, M-A.   There's no telling, you know, what they do. But, you know, glyphosate use is a significant issue. I want people to understand that.   But it's more in the farming techniques of desiccating after harvest, instead of used to farmers after harvest, the stubbles all there and corn stalks are all there. They would till it all under and then that would decay and, you know, help nourish the soil. Now they're going in, and this is non-organic farming, they're going in and spraying the fields and then just using seed drills.   Not as prevalent, I don't believe, with wheat, but it is used a lot with soybeans, corn, what else, cotton. Cotton is really bad. And there's not a lot you can do.   I mean, we just have to stay informed. But I hate it when I see people passing on misinformation about making it sound like it's just a blanket procedure that's done of desiccating these massive wheat fields, you know. And I've seen pictures; people will show them dead in the field.   Well, the wheat turns very golden and dries out, you know, before harvest. And then once they harvest it, it dies right there in the field. So, it's just kind of a misnomer.   But when in doubt, buy organic. So there. But, you know, I tell people if you're going to avoid toxins and glyphosate the way it's being used in our country today, you would basically have to never leave your house, go naked and probably never eat any food at all, you know.   And think about like lawns and golf courses and things like that. If you live around that, you're being exposed a good bit. So, wheat is actually detoxifying.   So, it passes through the body absorbing toxins. So, I think you're safe with wheat and, you know. But again, buy organic if you're concerned.   Laura Dugger: (32:45 - 32:57) Love that explanation. And then because I think of the other ingredients and bread and even the offerings that you have, what should we be aware of when it comes to salt and emulsifiers?   Sue Becker: (32:58 - 36:23) Yeah. So salt is something I studied later, you know, after I, you know, I, it made sense why they started, you know, separating the bran and germ from the flour too. So, the flour wouldn't spoil, but I'm like, salt doesn't spoil.   Why would they refine salt and do some digging and do some research and you find that natural mined mineral salt has trace minerals that we need, but it's the sodium chloride that makes the salty flavor. So, they, they have learned that they can extract those trace minerals out of the mind mineral salt and sell that to other industries for minerals and leave us with the sodium chloride and it's perfectly salty. So why not do that?   And then so that it will rain, well, it will, you know, “when it rains, it pours” the, you, you're probably too young to know that slogan, but that was a big one when I was growing up. They heat treat the salt so that it does not readily absorb moisture. So the crystals are harder so that when it rains or it's humid, it will pour unlike your unrefined salt that will tend to clump up if it's humid.   So that's what started happening to our salt. And I didn't believe this, but I did just a few weeks ago, go to the store because I haven't bought salt in years. Cause I get it.   We sell Redmond's natural mined mineral salt that comes from Utah, but I went to the store and sure enough, they put anti-caking agents sometimes in some of the brands of salt, dextrose, which is a sugar. Who would have thought that? And just know that you know, the heat treatment is makes it where it doesn't readily absorb moisture.   So that's why you tend to hold fluids when you eat a lot of salty foods. So, it's trying to help your body be able to utilize it. And while we're on salt, I hear a lot of people, they'll ask me, can I make the bread without salt?   My doctors put me on a low salt diet. First of all, that's concerning, but I want to say to you, just getting rid of processed foods, it will greatly diminish your sodium intake from bread to they have, you know, when things are so denatured that they, you know, they smash it, they cook it, they boil it, they take all this out and that out. Well, then it's flavorless.   So, they have to sweeten it and salt it to make you want to even buy it again. So, if you look at ingredient or not ingredient labels, but nutrition labels on processed foods, and I'm talking canned fruits, vegetables, bread products, and all these things, you will see that the sodium levels are much higher than the potassium levels. Well, in nature, that is not the way it is in, in your fresh fruits and vegetables.   Your potassium level is typically twice your sodium level where, so read your labels on your food and you'll see that sodium is typically twice the potassium in processed foods. So that's what I encourage people. You know, you can make bread without salt.   You probably won't like it. It'll be kind of tasteless. If you need to read, if you feel more comfortable reducing the amount of salt, then do that.   But most importantly, quit eating processed foods. That's going to greatly reduce your salt intake and then use a natural mind mineral salt that your body can utilize. So that's salt.   What was the other thing?   Laura Dugger: (36:24 - 36:25) Emulsifier.   Sue Becker: (36:25 - 40:36) Raw unpasteurized honey is what I use. I recommend. And then the emulsifier.   I think you must be talking about lecithin. Lecithin is totally an optional ingredient. You can make great bread without lecithin, but I'm going to tell you, you can make really great bread by adding a little bit of lecithin to your bread dough.   It's a natural emulsifier. It is what's called a phospholipid. It has an acetylcholine that is what it's made of.   And it, it, what it does in your body, it breaks down fat and cholesterol into small enough particles that can get through your capillary wall and into your bloodstream and into your cells and your tissue. It is found in any type of unrefined food that has oil. So, your eggs, your milk, your oils, your unrefined keyword, unrefined oils, and guess where else?   Grains and beans. It's in the, the germ portion of your grains and beans. And that is the nutrient that even without adding it to your bread, it is there already.   And that's the nutrient that I discovered brought brings down cholesterol, blood level cholesterol, because, and somebody kind of argued when I said that one time and I'm like, no, no, no, no. I didn't say cholesterol was bad. Cholesterol is not a bad guy.   I like the way one biochemist puts it. She said, it's just the pig that got stuck in the barn door. It actually does.   It gets stuck in our blood vessels because its big fat molecules are typically big. We need that lecithin in unrefined foods that have oil grains being one of those. And one of the most nutrient dense ones is, is your grains and beans and sources of lecithin, so it breaks those down into small enough particles so that they can get out of our blood and into our tissues and our cells where it is so needed.   Cholesterol is a precursor of just about all your sex hormones, all your anti-inflammatory hormones that your body can make. If it has lecithin it helps vitamin D be converted. The sunshine be converted to vitamin D and our body and it makes; it's a part of the fat and protein layer of every cell in your body.   The cell membrane of every cell in your body. So, it's very, very important to get that cholesterol out of the blood into the cell. So that's lecithin okay.   That was a lot of information. What does it do to our bread? The very same thing it does in your body.   It breaks the oil down. You've all heard the saying oil and water don't mix. Well, it breaks the oil down so that it is small enough particles.   So, it will go mix into your dough a little better and it will make your dough very smooth, very silky. It will make your bread so very soft. And it's the same.   It's the reason they use it in the food industry. They put it in salad dressings so that oil and vinegar will, will mix and stay mixed a little bit better. They started using it in the margarine industry because they're mixing milk and, and milk fats and water.   So, they put the lecithin in there. Now I'm not saying don't eat margarine. That's not what I said.   They put it in Reese's peanut butter cups. That's what makes that chocolate so smooth and creamy. I'm not saying don't eat Reese's peanut butter cups to get your lecithin, but I'm just explaining that's what it does.   It's in your body and outside of your body and your food, and it will make your bread and rolls so soft. And we actually learned when we had a bakery years ago that it helps your bread retain moisture. It keeps it from drying out so quickly. But it's one of those things in Haiti and Tanzania, they don't make bread with lecithin that's an expense that we don't need. But if you want some really, really soft bread and really help my tortilla dough be really smooth and silky and make those tortillas just press out really well. So that's, that's why we use it there.   You can use an egg has lecithin as well. I use both an egg and lecithin, and I have really, really soft bread. So just depends on what you're going for.   I don't typically put it in my sourdough cause that's a different texture. And I don't typically put oil in my sourdough bread.   Laura Dugger: (40:36 - 41:26) So yeah, it just depends on what you're doing there. Okay. That's so good to know.   And with the fresh milled grain, I know that it loses nutritional value each day. And I think you've recommended don't let it go more than three days. You'll have to discard it if you don't use it in that time.   And it makes me just wonder, then I'm going to link to a previous episode that we did on preparing food for our family, because one of the practices I'm thinking of was whatever you're making, make double and freeze half. So, Sue, I'm curious then with the nutritional value, if the freshly milled grain that we use as the flour is used in our baked goods or our bread, but then we put it in the freezer to be consumed at a later time. Does that compromise any of the nutritional value?   Sue Becker: (41:27 - 45:57) Right? Not in, not that I have read and studied what we have to know that as soon as that grain is milled into flour, then now you've exposed the nutrients, the oil and all these to the air and oxidation begins to take place. You might not see it in flour, but you've all seen it in a banana or apple.   You cut it, it starts turning dark right away. So, there's a lot of discrepancy and different viewpoints out there on how long that flour until the flour spoils. Well, that would be kind of like that apple is not spoiled, but definitely oxidation has taken place.   So, years ago, I read some information that in the first day, you can lose as much as 45% by the third day, maybe as much as 90%. I don't, I don't have that information anymore. You know, I never thought I'd be speaking and teaching, so I don't quote it a lot, but I did contact a university, and they said most of the oxidation is going to take place in those first few days after milling.   So exact numbers they didn't give me. But now I will say this, I would never throw flour away. So, I'm not going to say it's bad for you.   And some people say six months to a year is the shelf life of that flour. You're not going to lose your protein. You're not going to lose your fiber.   It's still probably the most nutrient dense flour that you can use and buy. But I will say this, your best bet is once the bread is baked from everything I have studied, the nutritional loss is minimal. So, if you need to make bread ahead, have a baking day, then bake your bread, freeze your bread or whatever you need to do so that it, most of the time, my bread will last for five or six days.   Well, I say it won't mold in that time. Most of the time we eat it before then. So that would, that would be your best bet.   Also storing bread, you want to either freeze it or leave it at room temperature. You don't want to store bread at refrigeration in the refrigerator. It will dry it out and cause it to go stale.   Now, of course, if you have meat or something like that in there that needs to be refrigerated, of course, refrigerated muffins, little higher moisture. So, if you're not going to eat those in the, in a day or two or three, they, they might mold. So put them in the refrigerator.   I have learned a little trick with storing muffins, put a paper towel in the container, either the bag or the container that you're storing them in. It'll really keep them from turning gooey. And of course, always let your bread muffins, whatever completely cool before you package them.   But I never throw flour away. If typically, I travel with a grain mill or with bread, if I'm going on a short trip where I'm not taking my mill or whatever with me, then I'll, I'll take bread with me camping. Our family used to camp one.   Can't take my milk. We did more primitive camping, can't tent camping, can't take my mill with me. So, I would mill up a pail of flour to make pancakes and, and things, you know, while we were camping.   So, we would camp a week. I'm certainly not going to go home. I can't use this.   It's older than three days. So, it's not going to hurt you to go that long, but it's, it's the best is mill the flour, bake your bread, mill your flour when you're ready to do your baking and then freeze or store or whatever. But sometimes that's not always possible.   We went snow skiing a few years ago and we did take the bread machine. We went with my daughter and her family and we took, we opted to take the bread machine and we just milled flour and put it in a pail and we made bread every day. So, we couldn't take both.   So, we did it that way. So certainly there's, there's, there's options. So, yeah, but I never throw flour away.   And if I, if I happened to over mill and I have, you know, some charts that show you about how much grain to mill to get, how much flour. So, I rarely over mill, but sometimes you mill and go, Oh, I can't, you know, emergency have to leave. I would bag it, put it in the refrigerator and just try to use it, you know, as first before you use other things.   Or if I have a little bit leftover, I'll keep it in the refrigerator and use it to dust my countertop or whatever, when I'm rolling my bread or dump it in my, you know, with a big batch of bread I'm using and just not worry about it. But 90% of the bread, no more than that, probably 99% of the bread I eat. I mill the flour, make the bread or the muffins or the pancakes or whatever.   Laura Dugger: (45:57 - 47:00) So I'm so grateful for that clarification. I definitely have information. So that is awesome.   I just wanted to let you know, there are now multiple ways to give when you visit TheSavvySauce.com. We now have a donation button on our website and you can find it under the donate page, which is under the tab entitled support. Our mailing address is also provided.   If you would prefer to save us the processing fee and send a check that is tax deductible, either way, you'll be supporting the work of Savvy Sauce Charities and helping us continue to reach the nations with the good news of Jesus Christ. Make sure you visit TheSavvySauce.com today. Thanks for your support.   So, let's say we've gathered our ingredients. We've made our first recipe. How long does it typically take to experience the benefits from this lifestyle change?   And just to recap, what are some of the health benefits that you may experience?   Sue Becker: (47:01 - 58:28) Well, bowel issues are going to be corrected pretty quickly. For me, constipation was my issue. It was done first day, I ate bread.   Like I said, poop the next morning. A lot of people go, oh, constipation is not my problem. I'm going five times a day or 10 times a day.   So that's more irritable bowel, spastic colon or chronic diarrhea. That may take a week to 10 days to correct, but we've seen people very quickly correct those bowel issues. So, bowel issues are probably the number one, the fastest that you might see.   And I, I, you, I love this story that I tell on a lady, and I used to year. I've been telling it for about 20 years. And I used to call her an older lady, but I'm older than she is.   Then she was then when I called her an older lady. So, this very young lady, she was the mother of a customer of ours. And the customer was her and her husband were missionaries and they were here on furlough.   And she came into the store. Her mother lived in Boston, I believe. And she said, Sue, my mother's having a terrible time.   She it's been on steroids for 10 years for her bowel issues. That you should never do that. And she said, but every time they try to wean her off, she has horrible issues.   She now has bleeding bowels. She can't sleep through the night. She's getting up five times in the night to go to the bathroom.   She can't leave her house. and I hear this a lot. I've had a fella gave testimonies, construction worker.   He goes, “Do you know what? The number one thing I have to find out when I go to check on the job, I have to know where the port-a-john is. I, cause I have to go.”   So anyway, back to this story. They, you know, And she was going to go to the hospital. And that was right about the time.   The gluten-free stuff was coming out. And she said, so she's been told maybe you need to go gluten-free. And she came in and, As a missionary budget, limited budget.   And I said, “You know what? Our ministry will give your mother a grain mill.” She was going.   The daughter was going to spend two weeks with her. And she goes, I'll teach her how to make bread. She thought about it for a minute.   And she goes, I do not know how to make gluten-free bread. Just give me a bucket of red wheat. It can't hurt her.   She's already got bleeding bowels. and if it makes it worse, we'll just stop. She emailed me and said in five days of real bread, her mother was sleeping through the night, no longer having the bowel episodes.   In two weeks while they were there, everything had normalized and her mother had her life back. That's pretty amazing. So, you're gonna see bowel issues correct pretty, pretty quickly.   We've seen that so many times. And then for me, sinus congestion, when your bowels are moving. And we talked about toxins in your colon, sitting in your colon.   We talked about the cancer relationship. But another thing that a lot of people don't realize, what's dumped in your colon and your bowels to be eliminated every day is the stuff your body doesn't want. It's toxic waste, whatever.   And if it's not eliminated every day, it's gonna sit there and get absorbed into your body. And one of your body's reaction to toxins is to make mucus so you can blow it out your nose or cough it up. You know, think about it logically.   When we get sick with a cold or a flu, that organism has made a toxin that our body is trying to get rid of. So, we make all this mucus and that's why you get congestion and you sneeze and you're coughing, you know, so your body can get rid of it. Well, what I learned when I realized I was no longer congested, I started studying.   I was like, how is this happening? Well, that's what I learned, that now that my bowels were dumping and eliminating toxins out of my body every day, I was no longer getting that toxic response of the excess mucus. My body was doing what it needed.   I no longer needed the antihistamines and the decongestants. So that was a big one for me. Of course, the wart story is pretty amazing.   People laughed at me when I told that in the beginning. I knew that it was the bread, that one of my children's warts that he had had for three years went away in the first month. And I discovered that it was the vitamin E that protects every cell in our body and from lots of things, but from being compromised by oxidation.   And if your cell is compromised, it is more susceptible to viral invasion. Viruses are caused by warts. So now that our body, the richest food source of vitamin E is wheat, but it has to be freshly milled.   So now our body was now getting this abundant source of vitamin E, which by the way, we had our bread tested. And one slice provides 100% of your daily vitamin E need. Wow.   Now, I don't necessarily agree with the daily requirement, but still one slice, which no amount of vitamin E was ever put back in enriched bread. But anyway, so I knew that this was the vitamin E protecting the cells and making us less susceptible to viral invasion. And my son's warts went away that he had had for years and in just the first month.   So, we tell that, I would tell that story. And we have now hundreds of wart stories, hundreds of wart stories. The most profound one was lady heard me speak at a homeschool show.   I only have 45 minutes to speak at a homeschool show. And I'm like, woo, a lot of information in that. So, I talk really, really fast.   And sometimes I share this and sometimes I don't. I started to skip my wart story. The Lord, the Holy Spirit just had me stop, tell my wart story.   And I finished that day a little earlier than normal. I never finish early. And I just said, well, you know, does anybody have anything to share?   Two people shared their wart stories. Unbeknownst to me, mom was in my class, walking down the hall to go to another class because there's lots of workshops at these shows, you know. And the Lord told her to come in mine.   There, when I left the room, she was standing outside and told me that. She with tears in her eyes said that she had been praying that God would send her an answer that her daughter had over 500 warts on her. She had had them for, since she was 12 years old, she was now 17.   They had had them all burned off, which they didn't treat the virus. So, they all came back, of course. They had been on different medications.   She goes; they currently have her on ulcer medication saying that maybe it's caused by stress. Okay, so she follows me back to our table where we're making bread. She eats the bread.   She goes, it's delicious. She goes how much is a mill? I told her and she goes; I've paid more than that for one prescription drug that didn't work.   What have I got to lose? I like to cook. We have to eat.   We'll see. Two and a half weeks, two and a half weeks, every wart on that child's body was gone. She had her life back.   She was ashamed. She was embarrassed that she had these nasty patches of warts on her. She wouldn't wear shorts.   She wouldn't swim in public with her friends because she was embarrassed and ashamed. And so that's more than just a wart story. And I tell that the wart story because, I mean, like I said, we have hundreds.   One little girl prayed that God would take her wart away and they heard about the bread and it went away, you know? And because here's my thought. If this bread can improve your resistance to a virus that causes warts that you've had for five, some people 10 years, what other viruses will it protect you from?   That's important to know. And that's what I saw with our, we rarely had colds. We rarely caught flus, you know, from other people.   Not saying we never did, but when we did, we got well very quickly and typically, you know, faster than others. Skin issues. Had a mom in here the other day just say that her, she said, we call your bread, the miracle bread.   Her son had eczema all behind his ears and on his arms, all cleared up. I had another young man come from; he had heard me speak. His wife heard me speak at a conference in Missouri.   They were traveling through, they came to a class, and he came up and said, “Can I hug you?” And I was like, “Well, sure, yeah, go ahead.” And he said, “My wife heard you speak.”   And he said, “what you didn't know is I had this rash on my body and it was stinging. It was burning. Doctor after doctor, medication, steroids, nothing ever helped.”   And he said, “It feels, it felt like fire ants burning me. Had it for years and nothing worked.” His wife heard me speak.   I don't know if she thought, made the correlation with pellagra. I don't know. But anyway, she bought the mill, bought the mixer.   She didn't say anything to me. And he said, within a month, the rash was completely gone. But here's one thing he said.   He goes, “It was so painful. I had gotten to the point where I wanted to die.” That's pretty significant.   And talk, you know, and now within a month, what doctors couldn't fix, the bread did, the nutrients, the B vitamins, the vitamin E, whatever else was in that bread cured his skin issues. And we hear psoriasis, people with psoriasis, it completely goes away in a matter of a few months. Depression, anxiety.   One little girl struggled with depression, and they told her to go gluten-free and it got worse. She was so fearful. She couldn't even sleep in her bedroom.   She had to sleep on the floor in her parents' room. And the mom with tears in her eyes said, within, they decided to not go gluten-free and to try freshly milling. And the little girl is happy and excited and has her life back.   So, I could go on and on and on. And we, you know, just the health of children is powerful to me. And we've seen heart disease.   God says in Psalm 104 that he gave man bread to strengthen and nourish the heart. We've had people say, I mean, well, one lady in particular, this was years ago, I wish I had taken her name to follow up with her, but she said her husband in one month and all she changed was the bread, came off the heart transplant list. She said, the doctor says he's not out of the woods yet, but his heart muscle is functioning so well, can't justify being on the heart transplant list.   And, you know, I read the works of Dr. Wilfred Schutt, world renowned cardiologist. Do you know what he used to treat heart disease? Vitamin E.   And in his book that has nothing to do with milling your own grain and making your own bread, do you know what he attributes heart disease to? When the white flour came on the scene and they started taking the bran and germ out of our flour. He said, we lost the most potent antithrombin, blood thinning and vitamin E for the strength of the heart muscle.   So yeah, we've seen a lot in 35 years or 34 years. It's been amazing. And people write and say, “I know you must get tired of hearing this.” I never get tired of hearing testimonies and stories. And I call them “it's the bread stories” because they tell me it's the bread that's all I've changed and this is what I've seen. And so, and it's, yeah, it's powerful.   Laura Dugger: (58:29 - 58:56) Well, I love because even before we recorded this conversation, we prayed that God would do more than we could ever ask or imagine. And I feel like that's what he has done with bread too. There's still so much more, but you're just to encapsulate a few things, the improved energy, the supported hormones, the ailments that are corrected, there's so much.   And if we want to get started, then can you remind us of your website and what our first step could be today?   Sue Becker: (58:56 - 1:00:59) Yeah, first step, buy a grain mill, buy some grain, start milling your bread. And if you're scared of yeast bread, then make muffins and make pancakes. Machines help, you might all have a mixer that you can go ahead and use to make your yeast breads, but muffins, pancakes, coffee cake, three of my basic ingredients, I mean, my recipes that I started with, that's a wire whisk in a bowl.   You don't need to knead; you don't need to worry about letting it rise. Buy the tools that help you make this a lifestyle. Bread machine, you might see the Zojirushi bread machine behind you, that, I mean, five minutes, mill the flour, five minutes, dump it in, all your ingredients, come back to a baked loaf of bread.   You know, push the start button, come back to a baked loaf of bread. Mixer, for my family, the mixer worked very well because I would mix up dough to make six to nine loaves of bread or six loaves of bread at a time. And I did that twice a week, interspersed with muffins, pancakes, and all of that.   So, keep it simple, get a grain mill, get some grain and get a recipe book that you enjoy and just dive in. You won't be sorry. Go to breadbeckers.com.   You can find a lot of information. Go to our YouTube channel, Bread Beckers YouTube channel. Lots of videos and how-tos and classes, our getting started classes on there.   There's a couple of videos, a basic list of getting started items where I explain to you the hard wheat, the soft wheat, the red wheat, the white wheat, and those things. And I highly recommend, it's a long video, it's three and a half hours long, but it's called Real Bread, the Staff of Life. You can watch it in segments.   Pause me if you need to come back later, but it's very profound information. It's 30 years of studying and research and gleaning the scriptures and science and textbooks. And then Instagram, follow us on Facebook and Instagram.   And then of course, Sue's Healthy Minutes podcast. You will be blessed by all the information there as well as the testimonies that are shared.   Laura Dugger: (1:01:00 - 1:01:19) Incredible. We'll add all of those links in the show notes for today's episode. And Sue, as you remember last time, we are called The Savvy Sauce because savvy is synonymous with practical knowledge or insight.   And so, as my final question for you again today, what is your savvy sauce?   Sue Becker: (1:01:19 - 1:04:32) So what I want to encourage people today is seek the truth. Use your common sense that God has given you. I want to read a quote by a doctor that promotes healthy living, but I want you to listen to what he says.   Here's the quote. “Damage to the gastrointestinal tract from the overuse of antibiotics, anti-inflammatory drugs like Advil or Aleve, acid blocking drugs, we talked about that last time, like Prilosec or Nexium, combined with our low fiber, high sugar diet leads to the development of celiac disease and gluten intolerance or sensitivity and the resultant inflammation.” Did you hear that?   I absolutely agree with that. All those things cause damage to the gastrointestinal tract and lead to allergies and things like that. “This is why,” now there's where I want you to listen and use your common sense.   “This is why the elimination of gluten can be a powerful way to prevent and reverse this and many other chronic diseases.” Next sentence. “The biggest problem is wheat, the major source of gluten in our diet.”   Did you hear wheat or gluten listed in his causes? No, you did not. He is making an illogical conclusion to his own truth that he just presented.   Wheat didn't cause that. Wheat can actually cure that. And you asked me about a verse that has meant so much to me and powerful, profound verse in the scripture, Deuteronomy 24:6.   In that scripture, it's the law. Sometimes you get bogged down in Deuteronomy. I will never forget when I stumbled, didn't stumble, but I was reading this verse and what God showed me.   In that chapter or in that verse, God gave a law for what you could take as a pledge when someone borrowed something from you. In those days, if someone was gonna borrow something, they would leave you with something of value of theirs as a pledge. I'm gonna return what I borrowed from you or I'm gonna pay you back or whatever.   Listen to God's law. He says, “Do not take a man's upper millstone as a pledge for you would be taking his life.” That is pretty profound.   Someone in the early 1900s took our milling stones, took our mills out of our home and we've been losing our health and our life ever since. Wheat is not the biggest problem. Wheat is the answer.   Freshly milled, of course. So contrary to popular belief, everything you read on the internet is not true. So, dig into God's word, find the discrepancy from what you're hearing in the world and what God's word says and let his truth rule and reign in your life.   That would be my advice.   Laura Dugger: (1:04:33 - 1:05:03) That is so good again, Sue, and thank you for getting mills back in our home and thank you for being my returning energetic and intelligent and faithful guest. You're so humble in your approach and you'r

The lads discuss news around the NFL and preview the NFL Playoffs for the Wild Card Round   This podcast is supported by Belly Up Sports and Belly Up Media Like, Follow and Subscribe to the Show on YouTube, Apple Podcasts, Spotify, Instagram, Twitter, and TikTok Subscribe to our page for new Episodes of Time to BS Podcast, Seahawks Sessions, Isle of BS, and BS Sessions New episodes of Time to BS released on Wednesdays New episodes of Seahawks Sessions released on Saturdays, Postgame shows released the day after Seahawks Games New Episodes of Isle of BS released on Mondays     Tags:   #Seahawks #SeahawksPodcast #NFL #BellyUpSports #BellyUpMedia #ComedyPodast #RealTalkPodcast #Podcast   Social Pages:   Twitter/X: https://x.com/timetobspodcast?s=11   Instagram: https://www.instagram.com/timetobspodcast?igsh=MXNka3FwMzA4dWFucw%3D%3D&utm_source=qr   Facebook Page: https://www.facebook.com/share/17y5JMLn5T/?mibextid=wwXIfr   TikTok: https://www.tiktok.com/@stanielsmooth?_r=1&_t=ZP-921r1sKCcZi   Discord: https://discord.gg/FxDfwkMcs   YouTube Page: https://youtube.com/@timetobspodcast?si=kHR3-tVEHU-9RoWW   Dustin's Twitter/X & Instagram: @eldusto67   Kevin's Twitter/X: KEVIN62WILSEA   Subscribe to No Credentials Required: https://youtube.com/@nocredsreq?si=s-wnJygfqqrg_z7A   Linktree: https://linktr.ee/TimetoBSPodcast?utm_source=linktree_admin_share

Happy New year everyone! In this week's episode Soph and I reflect on our 2025 experiences, personal growth, lessons learnt, and goals for the upcoming year. We also share all the fun or not, in Sophie's case of our holiday gatherings with mum and family on the Isle of Wight. We are back with listener questions and the conversation touches on societal judgments faced by women in relationships, as well as me giving you the most honest responses to your questions and as always, I don't pull any punches. I love it! Learn more about your ad choices. Visit megaphone.fm/adchoices

Sarah talks to Cathy Skinner, the stew who came in mid season on Below Deck Med Season 10. Topics include: NYC, taking a fan to WWHL, The Isle of Wight, coming in mid-season, conflict with Chef Josh, her romance with Max, how she dealt with personal grief on the boat, a divide amongst the crew, what she's watching on TV, blocking people on Instagram and believing in ghosts. Please enjoy this interview Cathy!  A new episode of Above Deck is out now! Follow us on Instagram: @abovedeckpod   Get in touch: abovedeckpod@gmail.com  Get ya some Above Deck merch! https://shop.hurrdatmedia.com/collections/above-deck  This episode is sponsored by Talii Towels! To get your own Talii towel go Talii.ca Get 15% off your order by using code ABOVEDECK. Please subscribe on Apple Podcasts, Spotify or wherever you get your podcasts, and tell a friend! Resources: www.instagram.com/jetsetcathys/ This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or the Hurrdat Media YouTube channel! Learn more about your ad choices. Visit megaphone.fm/adchoices

Dan talks about a ton of football. Jets, Browns, Seahawks, the NFL Coaching carousel and a chat of 2026 for the first podcast of the new year   Tags: #Podcast #Sports #RealTalk #ComedyPodcast    This podcast is supported by Belly Up Sports and Belly Up Media Like, Follow and Subscribe to the Show on YouTube, Apple Podcasts, Spotify, Instagram, Twitter, and TikTok Subscribe to our page for new Episodes of Time to BS Podcast, Seahawks Sessions, Isle of BS, and BS Sessions New episodes of Time to BS released on Wednesdays New episodes of Seahawks Sessions released on Saturdays, Postgame shows released the day after Seahawks Games New Episodes of Isle of BS released on Mondays   Social Pages:   Twitter/X: https://x.com/timetobspodcast?s=11   Instagram: https://www.instagram.com/timetobspodcast?igsh=MXNka3FwMzA4dWFucw%3D%3D&utm_source=qr   Facebook Page: https://www.facebook.com/share/17y5JMLn5T/?mibextid=wwXIfr   TikTok: https://www.tiktok.com/@stanielsmooth?_r=1&_t=ZP-921r1sKCcZi   Discord: https://discord.gg/FxDfwkMcs   YouTube Page: https://youtube.com/@timetobspodcast?si=kHR3-tVEHU-9RoWW   Linktree: https://linktr.ee/TimetoBSPodcast?utm_source=linktree_admin_share

This one was a little late getting out. But Dan gives his thoughts on a New York Islanders 30 for 30 ESPN documentary. Plus; the odds of Matthew Schaefer winning the Calder Trophy look pretty good, what do you think?   This podcast is supported by Belly Up Sports and Belly Up Media Like, Follow and Subscribe to the Show on YouTube, Apple Podcasts, Spotify, Instagram, Twitter, and TikTok Subscribe to our page for new Episodes of Time to BS Podcast, Seahawks Sessions, Isle of BS, and BS Sessions New episodes of Time to BS released on Wednesdays New episodes of Seahawks Sessions released on Saturdays, Postgame shows released the day after Seahawks Games New Episodes of Isle of BS released on Mondays     Tags:   #Islanders #NYIslanders #Hockey #Isles #BellyUpSports #BellyUpMedia #ComedyPodast #RealTalkPodcast #Podcast   Social Pages:   Twitter/X: https://x.com/timetobspodcast?s=11   Instagram: https://www.instagram.com/timetobspodcast?igsh=MXNka3FwMzA4dWFucw%3D%3D&utm_source=qr   Facebook Page: https://www.facebook.com/share/17y5JMLn5T/?mibextid=wwXIfr   TikTok: https://www.tiktok.com/@stanielsmooth?_r=1&_t=ZP-921r1sKCcZi   Discord: https://discord.gg/FxDfwkMcs   YouTube Page: https://youtube.com/@timetobspodcast?si=kHR3-tVEHU-9RoWW   Linktree: https://linktr.ee/TimetoBSPodcast?utm_source=linktree_admin_share

This episode is a repost of episode 75 of What We Do in the Winter, an oral history podcast about the people of Mull, Iona, Ulva, Gometra and Little Colonsay. It features a conversation with Banjo and Ro Beale to coincide with the release of Banjo and Ro's Grand Island Hotel on BBC iplayer. Originally released for Christmas 2023 it features some seasonal greetings and a wee bit of context about the podcast. Wishing the boys all the very best with their adventure on Ulva, it's a properly dramatic watch, I've only seen one episode and have no idea how it's all going to pan out. Compulsive viewing! Ro is one of the masterminds behind the distillery at Isle of Mull Cheese, and Banjo is a celebrated interior designer, whose work you may have seen in Interior Design Masters, his own series Designing the Hebrides and whose book Wild Isle Style is available from all good bookshops. We cover so many topics in this episode as Banjo and Ro talk about their lives and adventures. To donate to Banjo and Ro's work in Nepal, please drop a line to: ahoy@banjobeale.co.uk Photo of Banjo & Ro by Lisa McKenna For more information please see the episode links on whatwedointhewinter.com Thanks for listening!

The Seattle Seahawks have clinched the NFC's Number 1 seed and the NFC West division title at 14-3 with a 13-3 win in San Francisco. Which means???? It was a good day   This podcast is supported by Belly Up Sports and Belly Up Media Like, Follow and Subscribe to the Show on YouTube, Apple Podcasts, Spotify, Instagram, Twitter, and TikTok Subscribe to our page for new Episodes of Time to BS Podcast, Seahawks Sessions, Isle of BS, and BS Sessions New episodes of Time to BS released on Wednesdays New episodes of Seahawks Sessions released on Saturdays, Postgame shows released the day after Seahawks Games New Episodes of Isle of BS released on Mondays   Tags:   #Seahawks #SeahawksPodcast #NFL #BellyUpSports #BellyUpMedia #ComedyPodast #RealTalkPodcast #Podcast   Social Pages:   Twitter/X: https://x.com/timetobspodcast?s=11   Instagram: https://www.instagram.com/timetobspodcast?igsh=MXNka3FwMzA4dWFucw%3D%3D&utm_source=qr   Facebook Page: https://www.facebook.com/share/17y5JMLn5T/?mibextid=wwXIfr   TikTok: https://www.tiktok.com/@stanielsmooth?_r=1&_t=ZP-921r1sKCcZi   Discord: https://discord.gg/FxDfwkMcs   YouTube Page: https://youtube.com/@timetobspodcast?si=kHR3-tVEHU-9RoWW   Dustin's Twitter/X & Instagram: @eldusto67   Kevin's Twitter/X: KEVIN62WILSEA   Subscribe to No Credentials Required: https://youtube.com/@nocredsreq?si=s-wnJygfqqrg_z7A   Linktree: https://linktr.ee/TimetoBSPodcast?utm_source=linktree_admin_share  

The guys preview week 18 in San Fransisco and look forward to the playoffs   This podcast is supported by Belly Up Sports and Belly Up Media Like, Follow and Subscribe to the Show on YouTube, Apple Podcasts, Spotify, Instagram, Twitter, and TikTok Subscribe to our page for new Episodes of Time to BS Podcast, Seahawks Sessions, Isle of BS, and BS Sessions New episodes of Time to BS released on Wednesdays New episodes of Seahawks Sessions released on Saturdays, Postgame shows released the day after Seahawks Games New Episodes of Isle of BS released on Mondays     Tags:   #Seahawks #SeahawksPodcast #NFL #BellyUpSports #BellyUpMedia #ComedyPodast #RealTalkPodcast #Podcast   Social Pages:   Twitter/X: https://x.com/timetobspodcast?s=11   Instagram: https://www.instagram.com/timetobspodcast?igsh=MXNka3FwMzA4dWFucw%3D%3D&utm_source=qr   Facebook Page: https://www.facebook.com/share/17y5JMLn5T/?mibextid=wwXIfr   TikTok: https://www.tiktok.com/@stanielsmooth?_r=1&_t=ZP-921r1sKCcZi   Discord: https://discord.gg/FxDfwkMcs   YouTube Page: https://youtube.com/@timetobspodcast?si=kHR3-tVEHU-9RoWW   Linktree: https://linktr.ee/TimetoBSPodcast?utm_source=linktree_admin_share   Dustin's Twitter/X & Instagram: @eldusto67   Kevin's Twitter/X: KEVIN62WILSEA   Subscribe to No Credentials Required: https://youtube.com/@nocredsreq?si=s-wnJygfqqrg_z7A   Linktree: https://linktr.ee/TimetoBSPodcast?utm_source=linktree_admin_share

Host Richie Tevlin and Co-Host Evan Blum talk with Brett Meyer, co-owner of Sea Isle Spiked Iced Tea, one of the pioneers of the spiked iced tea beverage category. Brett spent years working in the service industry before moving into brand development with Hoop Tea. He later partnered with Sea Isle Ice to help develop and launch Sea Isle Spiked Iced Tea, contributing to the growth of the ready to drink iced tea segment.   https://seaislespikedicedtea.com/ @SeaIsleSpikedIcedTea @DrinkHighSea @TheIcedTeaGuy _____________________________________________ THANK YOU TO OUR SPONSOR:   The Beer Accountant: https://www.paddymaccpa.com/brewerysolutions Email: pmcdonald@paddymaccpa.com 267-566-4077 - Patrick McDonald - Licensed CPA _______________________________________ EPISODE NOTES: Mentioned Breweries Bald Birds Brewing - Jersey Shore, PA Space Cadet Brewery - Epi 22 - Philadelphia, PA Love City Brewing - Epi 12 & Epi 59 - Philadelphia, PA Workhorse Brewing - Epi 54 - King of Prussia, PA Tröegs Independent Brewery - Epi 76 - Hershey, PA Yards Brewing Co - Epi 36 - Philadelphia, PA New Trail Brewing - Epi 41 - Williamsport, PA Mentioned People Joe Romano Jr. - Owner of Sea Isle Ice Jeannie Romano - Owner of Sea Isle Ice Jacklyn Romano - Owner of Sea Isle Ice Danny Childs - Epi 78 - Founder of Slow Drinks Doug Robins - Epi 46 - Co-Founder of Enterprise Sports @ChaseU - Epi 56 - Sports & Food Influencer Pat O'Malley - Director of Craft Brand Management at Penn Beer Marc Massetti - Director of Craft Brands at Penn Beer John Trogner - Epi 76 - Co-Founder of Tröegs Independent Brewery Tom Kehoe - Epi 36 - Founder of Yards Brewing Mike LeRosa - Epi 41 - Co-Owner of New Trail Brewing Erin Dintinger - Sales at New Trail Brewing Josh Shapiro - Epi 43 - Governor of Pennsylvania  Kate Scott - Epi 58 - Philadelphia 76ers Announcer  Tom Peters - Epi 42 - Owner of Monk's Cafe Mentioned Businesses Fishtown Iced Tea - Epi 28 - RTD Beverage Brand Twisted Tea - Spiked Iced Tea Sea Isle Ice - Ice Company Hoop Tea - Spiked Tea Slow Drinks - Epi 78 Enterprise Sports - Epi 46 - Sports Media Company Top Dog Law - Law Company McClenaghan's Pub Penn Beer - Pennsylvania Beer Distributor Giant Grocery Store - Grocery Store Chain The Wharf - Wildwood Bar Monk's Cafe - Epi 42 - World Renowned Beer Bar What We Drank? Sea Isle Spiked Iced Tea Iced Tea / Various Flavors _______________________________________ STAY CONNECTED: Instagram: ⁠⁠@brewedat⁠⁠ / ⁠⁠@thebrewedatpodcast⁠⁠ Tik Tok: ⁠⁠@brewedat ⁠⁠/ ⁠⁠@thebrewedatpodcast⁠⁠ YouTube: ⁠⁠@brewedat⁠⁠ / ⁠⁠@thebrewedatpodcast⁠ LinkedIn: ⁠BrewedAt Website: ⁠⁠www.brewedat.com

It's post Christmas BS so Dan rambles on post Christmas discussion while also chatting some wrestling including the retirement of John Cena   Tags: #Podcast #Sports #RealTalk #ComedyPodcast    This podcast is supported by Belly Up Sports and Belly Up Media Like, Follow and Subscribe to the Show on YouTube, Apple Podcasts, Spotify, Instagram, Twitter, and TikTok Subscribe to our page for new Episodes of Time to BS Podcast, Seahawks Sessions, Isle of BS, and BS Sessions New episodes of Time to BS released on Wednesdays New episodes of Seahawks Sessions released on Saturdays, Postgame shows released the day after Seahawks Games New Episodes of Isle of BS released on Mondays   Social Pages:   Twitter/X: https://x.com/timetobspodcast?s=11   Instagram: https://www.instagram.com/timetobspodcast?igsh=MXNka3FwMzA4dWFucw%3D%3D&utm_source=qr   Facebook Page: https://www.facebook.com/share/17y5JMLn5T/?mibextid=wwXIfr   TikTok: https://www.tiktok.com/@stanielsmooth?_r=1&_t=ZP-921r1sKCcZi   Discord: https://discord.gg/FxDfwkMcs   YouTube Page: https://youtube.com/@timetobspodcast?si=kHR3-tVEHU-9RoWW   Linktree: https://linktr.ee/TimetoBSPodcast?utm_source=linktree_admin_share

This was my #1 most listened to episode of 2025! If you're planning a trip to Marco Island, Florida (or hoping to soon) this is your complete start-to-finish guide.I'm sharing exactly where to stay, where to eat, what to do, and the little details that make a Marco trip feel so special. I also break down my favorite sunset spots, family-friendly activities, and cost-saving tips.If you'd like to share about your trip on the podcast, email me at: kelsey@triptalespodcast.comBuy Me A Coffee: https://buymeacoffee.com/kelseygravesFollow me on Instagram: https://www.instagram.com/kelsey_gravesFollow me on TikTok: https://www.tiktok.com/@mskelseygravesJoin us in the Trip Tales Podcast Community Facebook Group: https://www.facebook.com/groups/1323687329158879Mentioned in this episode:- Episode 1: Marco Island, FL - Staying at the Hilton with Nicole's Family of 5- Episode 7: Marcos Island, FL - The Iconic JW Marriott Marco Island Had Jenni's Family of 4 Feeling Like They Had Left the U.S.- Fort Myers Airport - Southwest Florida International Airport (RSW)- Punta Gorda Airport (PGD)- JW Marriott Marco Island (10K Alley Arcarde) and Paradise by Sirene Rooms- Marriott Crystal Shores- Hilton Marco Island- Calusa Spirit via Marco Island Water Sports (Dolphins!)- Keewaydin Island- Pirates of Marco Island, Marco Golf & Garden, Mackle Park- Doreen's Cup of Joe, Cocomo's "U Hook It, We Cook It!", Joey's Pizza, Snook Inn (and Milton the Manatee), Oyster Society, Tesoro, Fin Bistro, Sweet Annie's- Isle of Capri: Island Gypsy and Capri Fish HouseTrip Tales is a travel podcast sharing real vacation stories and trip itineraries for family travel, couples getaways, cruises, and all-inclusive resorts. Popular episodes feature destinations like Marco Island Florida, Costa Rica with kids, Disney Cruise Line, Disney Aulani in Hawaii, Beaches Turks & Caicos, Park City ski trips, Aruba, Italy, Ireland, Portugal's Azores, New York City, Alaska cruises, and U.S. National Parks. Listeners get real travel tips, itinerary recommendations, hotel reviews, restaurant recommendations, and inspiration for planning their next vacation, especially when traveling with kids.

In this episode, I take you on an in-depth journey through my season at Club Med Columbus Isle (second time), where I was a Bike G.O. (winter) and a Snorkeling/Picnic G.O. (summer). I share some hilarious stories, often at my own expense, and reflect on the incredible G.O.s I had the privilege of working with. This marked my fifth official season at Club Med. Please enjoy! **My First Season podcast has always been ad-free and free to listen to and is available to download on: Apple Podcasts, Google Podcasts, Samsung Podcasts, Podbean App, Podchaser, Spotify, Amazon Music/Audible, TuneIn + Alexa, iHeartRadio, PlayerFM, Pandora and Listen Notes. And if you like what you hear, please leave a review on Apple Podcasts.  

Gordon Buchanan is a wildlife cameraman and TV presenter. He is best known for the Animal Family & Me series of BBC documentaries in which he gets up close to wild bears, Arctic wolves, elephants and reindeer among other species.Gordon was brought up in Tobermory on the Isle of Mull where he spent his days exploring the island and developed his lifelong love of the outdoors. In 1988, when he was 17, he met the charismatic wildlife cameraman Nick Gordon who invited him to become his assistant for a project to film primates on the island of Tiwai in Sierra Leone. Gordon spent 18 months in Sierra Leone working with Nick and after that the two of them worked in West Africa and South America. At 22 Gordon set up on his own – his first job was a year-long assignment to make three half-hour programmes for a 14-part wildlife series called Wild Islands. In 2001 he made his debut as a presenter on the BBC's Natural World strand. He was appointed an MBE for services to conservation and wildlife filmmaking in 2020. Gordon lives in Glasgow with his wife Wendy. They have two children. DISC ONE: Take Me Home, Country Roads - John Denver DISC TWO: Brandy in the Airidh - Peat & Diesel DISC THREE: Purple Haze – The Jimi Hendrix Experience DISC FOUR: Heart-Shaped Box - Nirvana DISC FIVE: High and Dry - Radiohead DISC SIX: Last Nite - The Strokes DISC SEVEN: Electrical Storm - U2 DISC EIGHT: Single Ladies (Put a Ring on It) - Beyoncé BOOK CHOICE: Teach Yourself Tap Dancing by Derek Hartley LUXURY ITEM: A mask, snorkel and fins CASTAWAY'S FAVOURITE: High and Dry - RadioheadPresenter: Lauren Laverne Producer: Paula McGinleyDesert Island Discs has cast many wildlife experts and broadcasters away including Dr George McGavin, Professor Carl Jones, Sir David Attenborough and Dr Jane Goodall. You can hear their programmes if you search through BBC Sounds or our own Desert Island Discs website.

Seahawks beat Carolina and move to 13-3 after a 27-10 victory over the Panthers. The lads discuss the game   This podcast is supported by Belly Up Sports and Belly Up Media Like, Follow and Subscribe to the Show on YouTube, Apple Podcasts, Spotify, Instagram, Twitter, and TikTok Subscribe to our page for new Episodes of Time to BS Podcast, Seahawks Sessions, Isle of BS, and BS Sessions New episodes of Time to BS released on Wednesdays New episodes of Seahawks Sessions released on Saturdays, Postgame shows released the day after Seahawks Games New Episodes of Isle of BS released on Mondays   Tags:   #Seahawks #SeahawksPodcast #NFL #BellyUpSports #BellyUpMedia #ComedyPodast #RealTalkPodcast #Podcast   Social Pages:   Twitter/X: https://x.com/timetobspodcast?s=11   Instagram: https://www.instagram.com/timetobspodcast?igsh=MXNka3FwMzA4dWFucw%3D%3D&utm_source=qr   Facebook Page: https://www.facebook.com/share/17y5JMLn5T/?mibextid=wwXIfr   TikTok: https://www.tiktok.com/@stanielsmooth?_r=1&_t=ZP-921r1sKCcZi   Discord: https://discord.gg/FxDfwkMcs   YouTube Page: https://youtube.com/@timetobspodcast?si=kHR3-tVEHU-9RoWW   Dustin's Twitter/X & Instagram: @eldusto67   Kevin's Twitter/X: KEVIN62WILSEA   Subscribe to No Credentials Required: https://youtube.com/@nocredsreq?si=s-wnJygfqqrg_z7A   Linktree: https://linktr.ee/TimetoBSPodcast?utm_source=linktree_admin_share

This weeks episode; the guys preview the Seahawks Week 17 matchup in Carolina, Dustins Juke Box and the Smooth Report returns, and the lads share their brief Christmas cheer   This podcast is supported by Belly Up Sports and Belly Up Media Like, Follow and Subscribe to the Show on YouTube, Apple Podcasts, Spotify, Instagram, Twitter, and TikTok Subscribe to our page for new Episodes of Time to BS Podcast, Seahawks Sessions, Isle of BS, and BS Sessions New episodes of Time to BS released on Wednesdays New episodes of Seahawks Sessions released on Saturdays, Postgame shows released the day after Seahawks Games New Episodes of Isle of BS released on Mondays     Tags:   #Seahawks #SeahawksPodcast #NFL #BellyUpSports #BellyUpMedia #ComedyPodast #RealTalkPodcast #Podcast   Social Pages:   Twitter/X: https://x.com/timetobspodcast?s=11   Instagram: https://www.instagram.com/timetobspodcast?igsh=MXNka3FwMzA4dWFucw%3D%3D&utm_source=qr   Facebook Page: https://www.facebook.com/share/17y5JMLn5T/?mibextid=wwXIfr   TikTok: https://www.tiktok.com/@stanielsmooth?_r=1&_t=ZP-921r1sKCcZi   Discord: https://discord.gg/FxDfwkMcs   YouTube Page: https://youtube.com/@timetobspodcast?si=kHR3-tVEHU-9RoWW   Linktree: https://linktr.ee/TimetoBSPodcast?utm_source=linktree_admin_share   Dustin's Twitter/X & Instagram: @eldusto67   Kevin's Twitter/X: KEVIN62WILSEA   Subscribe to No Credentials Required: https://youtube.com/@nocredsreq?si=s-wnJygfqqrg_z7A   Linktree: https://linktr.ee/TimetoBSPodcast?utm_source=linktree_admin_share

Leigh and Kelly are back in your ears, sorting Youbie beauty dilemmas in record time. Today’s summer listening episode is quick and dirty; from a blush rule worth breaking and the science behind those pesky black dots on your nose, to reversing self tan mistakes and whether $400 Japanese head spas are worth the price, we’ve got you covered. PRODUCTS MENTIONED: JisuLife Handheld Fan Life10S, $29.99. Kmart Portable Fan, $15. Noosa Bronze Gradual Tan, $39.95. Isle of Paradise Self-Tanning Face Drops, $42. Bondi Sands Self Tan Drops Dark, $19.95. Bumble and bumble Prêt-à-Powder, $28. Thanks To Nature Haircare Estée Lauder Double Wear Stay In Place Makeup Foundation, $79. TARTE Amazonian Clay 16-Hour Full Coverage Foundation, $68. L’Oréal Paris Infallible Fresh Wear Foundation, $39.99. NARS Light Reflecting Foundation, $90. The Ordinary Serum Foundation, $12.70. Revlon Illuminance Tinted Serum, $40. Estée Lauder Double Wear Stay In Place Foundation, $79. Paula's Choice 2% BHA Liquid Exfoliant, $54. The Ordinary Niacinamide 10% + Since 1%, $9.50. NYK1 CONCENTRATED Eyelash Growth Serum, $74.95. LEIGH CAMPBELL: 'There are 3 lash serums that will actually give you results.' DON'T FORGET: Watch & Subscribe on YouTube, this episode drops tonight at 7pm! Catch it here. Follow us on Instagram: @youbeautypodcast Follow us on TikTok: @youbeautypod Join our You Beauty Facebook Group here GET IN TOUCH: Got a beauty question you want answered? Email us at youbeauty@mamamia.com.au or send us a voice note on Instagram! You Beauty is a podcast by Mamamia. Listen to more Mamamia podcasts here. For our product recommendations, exclusive beauty news, reviews, articles, deals and much more - sign up for our free You Beauty weekly newsletter here Subscribe to Mamamia here CREDITS: Hosts: Leigh Campbell & Kelly McCarren Producer: Sophie Campbell Audio Producer: Tegan Sadler Video Producer: Artemi Kokkaris Catch our new summer listening series - with new episodes dropping every Monday and Friday! This Monday, we’re rounding up the best product launches of 2025.You Beauty returns Monday, January 12. Just so you know — some of the links in these notes are affiliate links, which means we might earn a small commission if you buy through them. It doesn’t cost you anything extra, and it helps support the show. Happy shopping! Mamamia acknowledges the Traditional Owners of the Land we have recorded this podcast on, the Gadigal people of the Eora Nation. We pay our respects to their Elders past and present, and extend that respect to all Aboriginal and Torres Strait Islander cultures.Become a Mamamia subscriber: https://www.mamamia.com.au/subscribeSee omnystudio.com/listener for privacy information.

Hour 2 - KJ and Lyons filling in for the Greg Hill Show. How do the Bruins fix things and why do the Sox shop in the half off section of the store during free agency.

The Treasure State was blasted recently by storms that brought heavy rain and winds that exceeded any reasonable and prudent speed limit. The damage is extensive. What happens now? How will the newly approved federal disaster declaration help? We'll take […] The post Clean Up on Isle Big Sky first appeared on Voices of Montana.

Our first Isle in our Isles Book - - FN Episode 284

In this episode, I'm joined by two pioneers at the forefront of reshaping our understanding of human consciousness - Professor Donald Hoffman and Dr Iain McGilchrist. Despite coming from very different backgrounds, they've both arrived at surprisingly similar conclusions about some of life's biggest questions and the nature of reality. This conversation explores the parallels—and differences—in their thinking, covering topics like: — The growing scientific evidence that consciousness may be fundamental — The shockingly complex structures that physicists are now discovering beyond spacetime and what this implies — The power of silence for creating breakthroughs in scientific and creative work — The need for both a rigorous scientific and embodied approach to understanding consciousness. And more. You can dive deeper into Iain's work through his book: The Matter with Things, and Don's via his book: The Case Against Reality. — Dr Iain McGilchrist is a Psychiatrist and Writer, who lives on the Isle of Skye, off the coast of North West Scotland. He is committed to the idea that the mind and brain can be understood only by seeing them in the broadest possible context, that of the whole of our physical and spiritual existence, and of the wider human culture in which they arise – the culture which helps to mould, and in turn is moulded by, our minds and brains. He was formerly a Consultant Psychiatrist of the Bethlem Royal and Maudsley NHS Trust in London, where he was Clinical Director of their southern sector Acute Mental Health Services. Dr McGilchrist has published original research and contributed chapters to books on a wide range of subjects, as well as original articles in papers and journals, including the British Journal of Psychiatry, American Journal of Psychiatry, The Wall Street Journal, The Sunday Telegraph and The Sunday Times. He has taken part in many radio and TV programmes, documentaries, and numerous podcasts, and interviews on YouTube, among them dialogues with Jordan Peterson, David Fuller of Rebel Wisdom, and philosopher Tim Freke. His books include Against Criticism, The Master and his Emissary: The Divided Brain and the Making of the Western World, The Divided Brain and the Search for Meaning, and Ways of Attending. He published his latest book: The Matter With Things, a book of epistemology and metaphysics. You can keep up to date with his work at https://channelmcgilchrist.com. – Prof. Donald Hoffman, PhD received his PhD from MIT, and joined the faculty of the University of California, Irvine in 1983, where he is a Professor Emeritus of Cognitive Sciences. He is an author of over 100 scientific papers and three books, including Visual Intelligence, and The Case Against Reality. He received a Distinguished Scientific Award from the American Psychological Association for early career research, the Rustum Roy Award of the Chopra Foundation, and the Troland Research Award of the US National Academy of Sciences. His writing has appeared in Edge, New Scientist, LA Review of Books, and Scientific American and his work has been featured in Wired, Quanta, The Atlantic, and Through the Wormhole with Morgan Freeman. You can watch his TED Talk titled “Do we see reality as it is?” and you can follow him on Twitter @donalddhoffman. --- Interview Links: — Dr McGilchirst's website - https://channelmcgilchrist.com — Dr McGilchirst's book - https://amzn.to/3oOSFIW — Prof Hoffman's profile - https://sites.socsci.uci.edu/~ddhoff/ — Prof Hoffman's book - https://bit.ly/3SCwTTA

About Michael Hampton  After studying jazz guitar in high school, an impromptu backstage audition for George Clinton in 1974 earned 17-year-old Michael a seat on the Parliament mothership alongside the immortal Eddie Hazel, under the name "Kidd Funkadelic". Hampton has spent the past half-century playing nearly 400 shows with the band, in 25 countries across 6 continents. Highlights include multiple appearances at world-renowned festivals like Montreux Jazz, Glastonbury, Reading, Woodstock '99, Coachella, Bonnaroo, Roskilde, Lollapalooza, Fuji Rock, and Isle of Wight, and venues like the Apollo Theater, The Fillmore, Royal Albert Hall, Madison Square Garden, The Troubadour, Red Rocks, The Beacon, and Sydney Opera House. Among Hampton's Funkadelic writing credits are group staples like "Who Says a Funk Band Can't Play Rock?!" and "Funk Gets Stronger", both released during the group's late-'70s/early-80s hit run. His lead guitar is also embedded in the DNA of 90s hip-hop's G-Funk movement-Dr. Dre's "Let Me Ride" samples Parliament's "Mothership Connection", Ice Cube's "Bop Gun" borrows elements of Funkadelic's "One Nation Under a Groove" Michael's latest album "Into the Public Domain" is available now on all streaming outlets.  Social Media: www.Instagram.com/michaelwhampton www.youtube.com/@MaWaHa Spotify: https://open.spotify.com/album/2Je4BDRuE01NHCoWlw5hG9?si=pECMNHHxT6-tUONc9pbi-g  About Music Matters with Darrell Craig Harris The Music Matters Podcast is hosted by Darrell Craig Harris, a globally published music journalist, professional musician, and Getty Images photographer. Music Matters is now available on Spotify, iTunes, Podbean, and more. Each week, Darrell interviews renowned artists, musicians, music journalists, and insiders from the music industry. Visit us at: www.MusicMattersPodcast.comFollow us on Twitter: www.Twitter.com/musicmattersdh For inquiries, contact: musicmatterspodcastshow@gmail.com Support our mission via PayPal: www.paypal.me/payDarrell  voice over intro by Nigel J. Farmer        

For the first time ever, I'm in France for Christmas. Specifically, I'm in the charming Provence town of l'Isle sur la Sorgue. But what do the French eat on the big day? I have no idea.  I walked around this beautiful town, the Pearl of Provence, the Venice of the South, and I asked the locals.  You'll hear from Nathalie at Maison Moga and Aluna from Maison Jouvaud, both excellent stop-offs if you're looking for local food treats.  I'll share pics and videos along the way, be sure you're following our social media channels! *********** The Earful Tower exists thanks to support from its members. For just $10 a month you can unlock almost endless extras including bonus podcast episodes, live video replays, special event invites, and our annually updated PDF guide to Paris.  Membership takes only a minute to set up on Patreon, or Substack. Thank you for keeping this channel independent.  For more from the Earful Tower, here are some handy links: Website  Weekly newsletter  Walking Tours

Follow along with all of our series at: TheSerapeum.com/hisstoryrevealedIf you appreciate the work we do and wish to support us, you can donate here >> https://www.nemosnewsnetwork.com/donateBitchute – Where We Don't Have To Watch Our Mouths!Click Here For Exclusive Deal and Remove all ads and secure your privacy!https://www.bitchute.com/affiliate/dustinnemosOn Sale Now - CarbonShield60 Oil Infusions 15% OFFGo to >> https://www.redpillliving.com/NEMOSCoupon Code: NEMOS(Coupon code good for one time use)Sleepy Joe Sleep Aidhttps://redpillliving.com/sleepIf you wish to support our work by donating - Bitcoin Accepted.✅ https://NemosNewsNetwork.com/Donate———————————————————————FALL ASLEEP FAST - Stay Asleep Longer... Without Negative Side Effects.✅ https://redpillliving.com/sleep———————————————————————For breaking news from one of the most over the target and censored names in the world join our 100% Free newsletter at www.NemosNewsNetwork.com/news———————————————————————Follow on Truth Socialhttps://truthsocial.com/@REALDUSTINNEMOSAlso follow us at Gabhttps://gab.com/nemosnewsnetworkJoin our Telegram chat: https://NemosNewsNetwork.com/chat———————————————————————

Ready to start planning your June 2026 travels? In episode 149 of The Places Where We Go, we explore some of the best destinations, festivals, and experiences around the world happening in June 2026. Whether you're dreaming of live music, outdoor adventures, cultural celebrations, or world-class sporting events, this episode is packed with inspiration to help you plan an unforgettable early-summer getaway. We highlight iconic U.S. music festivals including Bonnaroo Music & Arts Festival, Milwaukee Summerfest, Electric Forest in Rothbury, Michigan, Green River Festival, and the always-fun Tupelo Elvis Festival. If you're craving nature, we also chat about summer solstice celebrations, camping adventures, and the thrilling Century Ride at Lake Almanor. Then we head across the Atlantic to Europe, where June 2026 brings incredible international experiences such as the Isle of Wight Festival, Golowan Festival in Cornwall, the French Open in Paris, and, of course, the excitement of the World Cup. Whether you're planning a big trip, a weekend getaway, or simply daydreaming about future adventures, this episode will spark ideas, help you choose where to go, and inspire you to make the most of June 2026. The Places Where We Go Resources PODCAST: Released every other week in your favorite podcast app WEBSITE & BLOG www.theplaceswherewego.com

After years of debate and scrutiny, TikTok has signed an agreement for a new U.S. joint venture. By January 22, TikTok USDS Joint Venture LLC will be managed by three investors: Oracle, Silver Lake, and Abu Dhabi-based MGX. Former TikTok CEO Kevin Mayer joins CNBC's Beijing Bureau Chief Eunice Yoon to discuss the implications of this deal for geopolitics and data safety. Executive wine editor of Food & Wine Ray Isle brings his holiday sips to set, including recommendations at varying price points and varying ABVs. Amid tariffs and a growing nonalcoholic beverage trend, Isle says the wine industry has always been cyclical. Plus, Barack Obama's 2025 list of favorite books includes a familiar title, and the Trump administration continues its Fed Chair interviews.  Steve Liesman - 05:51Kevin Mayer & Eunice Yoon - 15:40Ray Isle - 24:22 In this episode:Steve Liesman, @steveliesmanEunice Yoon, @onlyyoontvBecky Quick, @BeckyQuickAndrew Ross Sorkin, @andrewrsorkinKatie Kramer, @Kramer_Katie Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.