Podcasts about jacksonville

Internet experts, sleep supportive families, and borrowing your husband… On the net, it's a positive. ------ JOKES FOR HUMANS TOUR: ⁠⁠⁠https://johncristcomedy.com/tour/⁠⁠⁠ 1/23 Joliet, IL 1/24 Effingham, IL 1/25 Nashville, TN 2/19 Nashville, TN 2/20 Springfield, MO 2/22 Louisville, KY 2/26 Ithaca, NY 2/27 Reading, PA 2/28 Glenside, PA 3/1 New York, NY 3/19 Milwaukee, WI 3/20 Jackson, MI 3/21 Rockford, IL 3/22 Cedar Rapids, IA 3/27 Columbia, MO 3/28 Fayetteville, AR x2 3/29 Little Rock, AR 4/10 Stockton, CA 4/11 Anaheim, CA x2 4/12 Thousand Oaks, CA 4/17 Tucson, AZ 4/18 Houston, TX 5/2 Fort Worth, TX 5/3 Amarillo, TX 5/14 Wilmington, NC 5/15 Evans, GA 5/16 Durham, NC 5/29 Jacksonville, FL 5/30 Asheville, NC 5/31 Columbia, SC 6/4 Mobile, AL 6/5 Florence, AL 6/6 Duluth, GA ----- Catch the full video podcast on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and follow us on social media (⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@netpositivepodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠) for clips, bonus content, and updates throughout the week. ----- Email us at netpositive@johncristcomedy.com ----- FOLLOW JOHN ON: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ----- SUPPORT OUR SPONSORS COVE - Go to https://covesmart.com, and use code NETPOSITIVE for an additional 10% OFF your first order —easy,  affordable, and peace of mind guaranteed. GLORIFY - Visit https://glorify-app.com/netpositive right now to download the Glorify app for free  TRUE CLASSIC - Skip the guesswork and the overpriced “designer” stuff. Give comfort. Give confidence. Give True Classic. Head to https://TrueClassic.com/NETPOSITIVE to grab the perfect gift. AG1 - Go to https://drinkag1.com/NETPOSITIVE for $126 in free gifts for new subscribers. ----- PRODUCED BY: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Alex Lagos⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ / ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Easton Smith⁠⁠⁠⁠⁠⁠⁠⁠ / ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Lagos Creative⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of the Centered on Buffalo podcast, Eric Wood is joined by broadcast partners Chris Brown and Sal Capaccio for a postseason-focused discussion, including a preview of the Bills' Wild Card playoff matchup against the Jaguars in Jacksonville—covering game time preferences, key concerns like Jacksonville's top-ranked run defense and Trevor Lawrence's recent resurgence under Liam Cohen. The trio also reflects on the emotional farewell to Highmark Stadium during the final game, sharing standout moments like the touching end-of-game video with Goo Goo Dolls and Louis Armstrong soundtracks. Plus, they break down Mitch Trubisky's impressive relief performance, debate the NFL MVP race between Matthew Stafford and Drake Maye, and evaluate the Bills' 12-win season.Brought to you by DraftKingsThe Centered on Buffalo Podcast is sponsored by:Waterboy Recover properly with @waterboy www.waterboy.com Dan-O's Seasoning Follow Dan-O's Seasoning on Social @danosseasoning  https://danosseasoning.com/product/eric-woods-bundle/  15% off code: ewoodNugsax Reusable Icenugsax.com10% Off CODE: buffalo

“Chasing greatness is grieving the person you once were.” Tyriq Withers Ryan, Channing and Fred chop it up with Tyriq Withers, a rising actor making his mark in Hollywood, for an honest conversation about perseverance, processing grief, risk taking and how his journey is proof that purpose doesn't always follow a straight line and what's meant to be will always be. The conversation starts off with a fun story of Tyriq, a Jacksonville native, sharing how his childhood idol was a FAMILIAR guest speaker he had as a kid in elementary school... one guess? And you already know Chan and RC had a field day with the age jokes of Freddy T being that guy 20+ years ago! A die-hard Jaguars fan excited for the playoffs, he also opens up on the special meaning behind wearing a custom made "144" Shedeur Sanders jersey and how the bible verse he had imprinted on the sleeve changed his thought process. Yes, his love of sports starts long ago and before stepping in front of the camera, Tyriq's first love was football as he walked on to Florida State where he was part of the Seminole team (along with Dalvin Cook and Derwin James) that won an Orange Bowl in 2016. Ball was his life and taught him discipline, resilience, and what it takes to perform under pressure. That foundation helped fuel his transition into acting, where he's now making waves starring in the upcoming film Him, along with roles in other notable projects. Tyriq breaks down his journey into acting, the sacrifices it took to chase his passion, and the mental resilience required to survive an industry built on rejection and uncertainty. From navigating auditions and staying grounded to defining success on his own terms, he shares what it really means to pivot when the path isn't guaranteed. He talks about what it was like working with Donald Glover, shares who is on-screen inspiration is and the full circle experience of learning from Marlon Wayans, who he admired growing up and then became a big brother to him during the filming of Him. But Marlon wasn't just an on-screen mentor, he also helped Tyriq navigate life during one of the darkest and difficult times after he lost his older brother unexpectedly and was met with a new wave of grief and responsibility he didn't know existed. Emotional and honest, Tyriq shares how he dealt with it while still being able to pursue his dreams and balance the success with managing deep pain. Pivoting from sports to Hollywood to betting on himself in an industry built on rejection, this episode takes a deep dive on staying grounded while navigating new levels of visibility and expectation. From embracing discomfort to redefining success beyond the scoreboard, this conversation goes deeper than credits and highlights. It's a powerful discussion about identity, faith, work ethic, and trusting the process — on and off the field. Pivot Family, let us know what you think of this inspiring episode as we start the new year, don't forget to like, comment and hit the subscribe button! Learn more about your ad choices. Visit megaphone.fm/adchoices

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

6:30 - Jeremy and Joe look into the Bills defense as Wild Card Weekend approaches.

10:30am - Zach Jones and Derek Kramer discuss your feeling about the Bills facing Jacksonville in the Wild Card

11:30am - Zach Jones and Derek Kramer discuss what the Bills offense can bring in Jacksonville

11am-12pm - Hour in full

10-11am - Hour in full

The Jacksonville utility earned poor marks in the Sierra Club's "Dirty Truth Report" for its continued embrace of coal and slow transition to renewables.

The Mark Moses Show is joined by John Frary of Sports Now in Jacksonville to preview the NFL Wildcard matchup coming up this Sunday between the Bills & Jags in Jacksonville. Mark broadcasts from The Law Offices of Anidjar & Levine Studios. #NFL #football  #Jags #bills

This Morning, JJ Watt is a munchie monster, we see what's for sale in the Want Ads, we talk to some Bills Backers that are bring the party to Jacksonville, and Matthew Fairburn from the Athletic is on with us talking about the Bills and Sabres! Follow us on Facebook, Instagram and X. Listen to past episodes on 97Rock. Follow the Show on Apple, Spotify or Amazon MusicSee omnystudio.com/listener for privacy information.

Mike Waltz is an American politician, diplomat, author, businessman, and retired U.S. Army Colonel, a combat-decorated Green Beret with 27 years of military service and the first retired Special Forces officer elected to the U.S. House of Representatives. Born in Florida, to a family steeped in military tradition as the son and grandson of Navy Chiefs, Waltz graduated from Stanton College Preparatory School in Jacksonville, Florida, before attending Virginia Military Institute (VMI), earning a Bachelor of Arts degree with honors in 1996. Commissioned as an Army lieutenant upon graduation, he excelled by graduating from elite Ranger School and selection for the Green Berets, deploying worldwide on multiple combat tours to Afghanistan (starting in 2000), the Middle East, and Africa, while serving in the Pentagon under Secretaries Rumsfeld and Gates and as a counterterrorism advisor to Vice President Dick Cheney. Waltz served three terms as Republican Congressman from Florida's 6th District (2019–2025), resigning to become National Security Advisor in President Trump's second administration (January–May 2025) before his September 2025 Senate confirmation as the 32nd U.S. Representative to the United Nations, where he currently serves. A successful business owner, he co-founded Metis Solutions, a strategy and intelligence firm that grew to hundreds of employees worldwide and was acquired for $92 million; he authored the bestseller Warrior Diplomat recounting his military and policy experiences, along with Hard Truths on Green Beret leadership, with proceeds benefiting veterans' charities, and he continues media commentary on defense and foreign policy. Shawn Ryan Show Sponsors: Download the DraftKings Sportsbook app and use code SRS to turn $5 into $300 in bonus bets if your bet wins—see full terms and responsible gaming resources at https://dkng.co/audio. Go to https://drinkag1.com/SRS to get their best offer—plus, for a limited time, receive a FREE AG1 duffel bag and FREE AG1 Welcome Kit with your first subscription order (while supplies last). Sign up and get 10% off at https://betterhelp.com/srs. #ad Get 27% off sitewide at https://helixsleep.com/SRS, exclusive for listeners of the Shawn Ryan Show—enter our show name after checkout! Mike Waltz Links: X - https://x.com/michaelgwaltz IG - https://www.instagram.com/michaelgwaltz Warrior Diplomat - https://www.amazon.com/dp/1612346316 Learn more about your ad choices. Visit podcastchoices.com/adchoices

Rich and the guys react to the thrilling finish to Ravens vs Steelers in the NFL's regular season finale to determine the winner of the AFC North. Jaguars head coach Liam Coen and Rich discuss Jacksonville winning the AFC South in his first year on the job, the MVP-level play from franchise QB Trevor Lawrence the 2nd half of the season, what WR Jacobi Meyers has brought to the team after his midseason trade, the challenges the Jags' stout defense will face in Buffalo Bills' reigning NFL MVP Josh Allen and league leading rusher James Cook in their Wild Card showdown, what advice he has for potential first-time head coaches entering the coaching carousel interview process, and more. Rich weighs in on Pete Carroll's one-and-done 3-14 season with the Las Vegas Raiders, and explains why Tom Brady and Mark Davis should do whatever it takes to hire Indiana's Curt Cignetti. Learn more about your ad choices. Visit podcastchoices.com/adchoices

What if eternity isn't escaping this world—but living in a resurrected one, fully renewed by Jesus? For many of us, our childhood picture of heaven looked more like floating on clouds than living in a place that feels real, physical, and gloriously renewed. But Scripture tells a far better story. In Revelation 21, we're given a vision of where everything is ultimately headed—a new heaven and a new earth where Jesus reigns, peace is complete, perfection is normal, and God Himself dwells personally with His people. In this message, we trace the arc from Christmas to eternity, from the birth of Jesus to His promised return. You'll learn what the Bible actually teaches about heaven, resurrection, and the future God has secured for those who trust in Jesus. No more fear. No more pain. No more distance between us and God. Just full joy, full presence, and full life forever.

Experience how visiting the Holy Land transforms your Bible study from black and white to HD. Discover the spiritual and practical value of seeing the historical settings of Scripture firsthand.Get a new website, unlimited custom graphics, & full-service podcast production services at https://IncreaseCreative.Co/HBSubscribe to the Cutting It Straight magazine at https://CISmag.orgConnect with H.B. and access more resources at https://HBCharlesJr.comThe On Preaching Podcast is dedicated to helping you to preach faithfully, clearly, and better.Hosted by H.B. Charles, Jr., Pastor-Teacher of Shiloh.Church in Jacksonville, Florida Produced by Luke Clayton and the team at IncreaseCreative.CoSHARE YOUR QUESTIONS, AND IT MAY BE FEATURED IN A FUTURE EPISODE.Drop a comment or go to https://ncrs.cc/opqa to ask your questions.

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

The season has come to a close, fantasy banners are being hung and champagne is being popped... But did you think we were going anywhere?! Of course not! Fantasy Life with Ian Hartitz is here for another great episode where fantasy football expert Ian Haritz is joined by Dwain McFarland to hand out 2025 fantasy football awards AND break down all of the utilization goodness from Week 18 action across the NFL! In today's episode: - Is Colston Loveland a certified TE1 in fantasy next year?- We're giving MVP to a TIGHT END?!- Is Parker Washington THE WR1 in Jacksonville? We're breaking down all this and so much more! Learn more about your ad choices. Visit megaphone.fm/adchoices

The Pay The Bills crew is LIVE postgame after the Bills defeat the Jets in the final home game at The Ralph/Rich/Highmark Stadium.

Mike Schopp and The Bulldog talk to former center of the Buffalo Bills and Current Radio Analyst for Bills Games to talk about Eric's thoughts on the Bills final game at The Ralph and how the Bills handled the last game, Eric's thoughts on how the Bills matchup with the Jags, his thoughts on Liam Cohen and how he built the Jags back up this year and more to get us ready for the Bills wild card game vs the Jags!

Mike Schopp and The Bulldog open the show today talking about their biggest concerns with how the Bills matchup vs the Jaguars, their thoughts on the Jags run defense, will Josh Allen be able to make Josh Allen type plays, Bills defense vs the Jags WRs, how will the Bills pivot if the Jags stop the Bills run game?

The season for the Titans came to a close on Sunday following a loss to Jacksonville.  Big news in the game was the injury to QB Cam Ward after he suffered a shoulder sprain.  How do we think Ward's rookie season went overall?  We take your phones.  What will the offseason look like for Ward?  NFL teams are making changes at HC, and who else do we think could get let go?

12-1pm - Hour in full

8:00 - Joe begins to look toward Jacksonville as the wild card nears closer

Hour 3 in full

The guys discuss the Titans disappointing end to the season and look ahead to the NFL and CFB Playoffs!

11:30am - Sal Capaccio discusses if fans should be worried about the Jaguars based off past games in Jacksonville

11am-12pm - Hour in full

The Bills closed out the current Highmark Stadium with an impressive 35-8 win over the Jets on Sunday. It was a festive day full of memories. The team sported the red helmet look from the 1990s. Former players celebrated before and after the game. Back-up players put together solid efforts in the win. The team now heads to the playoffs to face the Jaguars in Jacksonville. Kevin Carroll and Andy Young with all that and more on the latest Buffalo End Zone podcast.

A missed kick and a four-time MVP's heroics headline Pittsburgh's playoff-clinching win, Denver and Seattle clinch the NFL's top seeds, Jacksonville and Carolina clinch their divisions and Las Vegas gets the No. 1 pick, a Browns star breaks a record, a coaching and front office change in Atlanta and a buzzer-beater slays the defending NBA champs. Correspondent Gethin Coolbaugh reports.

Richard Sherman provides a comprehensive review of an eventful Week 18, beginning with the Seattle Seahawks securing the NFC’s top seed after a commanding defensive victory over the San Francisco 49ers. He highlights Mike Macdonald’s defensive scheme, the effort disparity between the teams, Christian McCaffrey’s late drop, and Sam Darnold’s inconsistent performance. Sherman explores all key NFC playoff scenarios—such as the 49ers possibly facing the Eagles, the Rams clinching the 5th seed to face the Panthers, and the Packers versus Bears Wild Card matchup—along with reactions to Matthew Stafford’s MVP contention, the Lions’ dramatic win over Chicago, Michael Wilson’s emergence in Arizona, and the Falcons-Saints result that sends Carolina to the playoffs. He also discusses the AFC outlook, covering Houston’s rise, Indianapolis’ quarterback dilemmas, Jacksonville’s AFC South championship, and the upcoming Bills-Jags matchup, analyzing how each team approaches the postseason. For an in-depth analysis of the Seahawks, 49ers, Rams, Eagles, Packers, Bears, Texans, Jaguars, Bills, and more, this is the complete Week 18 and NFL playoff preview. All lines provided by Hard Rock Bet. See omnystudio.com/listener for privacy information.

The Mark Moses Show is joined by Kyle Nash of The Student of The Game and Black & Gold Banneret to preview the NFL Wildcard matchup coming up this Sunday between the Bills & Jags in Jacksonville. Mark broadcasts from The Law Offices of Anidjar & Levine Studios. #NFL #football  #Jags #bills

Nate Geary of the Buffalo Bills Radio Network joins Danger and Battaglia in The Spots Bar to share his memories of Highmark Stadium as it hosted its final Bills game yesterday. The guys also preview Sunday's Wild Card matchup against Jacksonville. Love the show? Share it! Listen, subscribe, and tell a friend!

The regular season ended with a Bills win over the Jets and the certainty of their Wild Card Round opponent. Dan Fetes of Buffalo Plus and 13 WHAM Sports joins Danger and Battaglia in The Sports Bar to preview Sunday's matchup and reflect on the presumed final game at Highmark Stadium. Love the show? Share it! Listen, subscribe, and tell a friend!

What if eternity isn't escaping this world—but living in a resurrected one, fully renewed by Jesus? For many of us, our childhood picture of heaven looked more like floating on clouds than living in a place that feels real, physical, and gloriously renewed. But Scripture tells a far better story. In Revelation 21, we're given a vision of where everything is ultimately headed—a new heaven and a new earth where Jesus reigns, peace is complete, perfection is normal, and God Himself dwells personally with His people. In this message, we trace the arc from Christmas to eternity, from the birth of Jesus to His promised return. You'll learn what the Bible actually teaches about heaven, resurrection, and the future God has secured for those who trust in Jesus. No more fear. No more pain. No more distance between us and God. Just full joy, full presence, and full life forever.

Weekly Message from Maranatha Church of Jacksonville. Find out more at maranathajax.com

Today on Coast To Coast Hoops it is a simple and straightforward podcast, there's 120 college basketball games on the betting board for Saturday & Greg picks & analyzes EVERY one of them!Link To Greg's Spreadsheet of handicapped lines: https://vsin.com/college-basketball/greg-petersons-daily-college-basketball-lines/Greg's TikTok With Pickmas Pick Videos: https://www.tiktok.com/@gregpetersonsports?is_from_webapp=1&sender_device=pc Podcast Highlights 2:33-Start of picks Virginia vs NC State5:16-Picks & analysis for Kentucky vs Alabama7:45-Picks & analysis for Villanova vs Butler10:11-Picks & analysis for Clemson vs Pittsburgh12:32-Picks & analysis for Virginia Tech vs Wake Forest14:55-Picks & analysis for VCU vs Duquesne17:03-Picks & analysis for Providence vs St. John's19:23-Picks & analysis for Northeastern vs Campbell21:44-Picks & analysis for UT San Antonio vs Temple23:56-Picks & analysis for Oklahoma St vs Texas Tech26:07-:Picks & analysis for Chattanooga vs VMI28:39-Picks & analysis for Southern Miss vs Louisiana30:54-Picks & analysis for Wofford vs The CItadel33:10-Picks & analysis for Auburn vs Georgia35:18-Picks & analysis for Georgia St vs Coastal Carolina37:40-Picks & analysis for Northern Illinois vs Kent St39:49-Picks & analysis for BYU vs Kansas St42:16-Picks & analysis for Kansas vs Central Florida44:26-Picks & analysis for Xavier vs DePaul46:36-Picks & analysis for Hofstra vs Drexel49:11-Picks & analysis for South Dakota St vs North Dakota51:03-Picks & analysis for Houston vs Cincinnati53:17-Picks & analysis for Baylor vs TCU55:20-Picks & analysis for Bowling Green vs Massachusetts57:30-Picks & analysis for Dayton vs Loyola IL59:42-Picks & analysis for Boston College vs Georgia Tech1:02:20-Picks & analysis for Vanderbilt vs South Carolina1:04:26-Picks & analysis for Ball St vs Buffalo1:06:36-Picks & analysis for Ohio vs Eastern Michigan1:08:49-Picks & analysis for La Salle vs George Washington1:11:12-Picks & analysis for North Carolina vs SMU1:13:40-Picks & analysis for Tennessee vs Arkansas1:16:03-Picks & analysis for Toledo vs Central Michigan1:18:31-Picks & analysis for James Madison vs Arkansas St1:21:17-Picks & analysis for Memphis vs Rice1:23:44-Picks & analysis for Mississippi vs Oklahoma1:25:53-Picks & analysis for Texas State vs UL Monroe1:28:13-Picks & analysis for Akron vs Miami OH1:30:28-Picks & analysis for Georgia Southern vs Old Dominion1:32:49-Picks & analysis for Duke vs Florida St1:34:52-Picks & analysis for Utah Valley vs Abilene Christian1:37:06-Picks & analysis for Rhode Island vs George Mason1:39:14-Picks & analysis for Arizona vs Utah1:41:14-Picks & analysis for UC Santa Barbara vs CS Northridge1:43:37-Picks & analysis for Western Carolina vs Furman1:46:03-Picks & analysis for LSU vs Texas A&M1:48:07-Picks & analysis for Oral Roberts vs North Dakota St1:50:15-Picks & analysis for Tennessee St vs Little Rock1:52:40-Picks & analysis for Samford vs UNC Greensboro1:54:54-Picks & analysis for Mercer vs East Tennessee1:56:58-Picks & analysis for San Jose St vs Utah St1:59:10-Picks & analysis for Appalachian St vs Marshall2:01:06-Picks & analysis for North Carolina A&T vs Stony Brook2:03:38-Picks & analysis for Morehead St vs SIU Edwardsville2:05:55-Picks & analysis for Eastern Illinois vs UT Martin2:08:33-Picks & analysis for Southern Indiana vs Lindenwood2:11:24-Picks & analysis for South Alabama vs Troy2:13:36-Picks & analysis for Western Illinois vs SE Missouri St2:15:35-Picks & analysis for Minnesota vs Northwestern2:17:47-Picks & analysis for Cal Baptist vs Tarleton St2:19:51-Picks & analysis for CS Bakersfield vs UC Davis2:22:07-Picks & analysis for Eastern Washington vs Idaho2:24:28-Picks & analysis for Air Force vs UNLV2:27:17-Picks & analysis for Colorado vs Arizona St2:29:34-Picks & analysis for Portland St vs Idaho St2:31:34-Picks & analysis for UCLA vs Iowa2:33:35-Picks & analysis for Mississippi St vs Texas2:35:54-Picks & analysis for Wichita St vs Charlotte2:38:25-Picks & analysis for Monmouth vs Towson2:40:21-Picks & analysis for Northern Colorado vs Montana2:42:58-Picks & analysis for Davidson vs St. Joseph's2:45:09–Picks & analysis for Illinois vs Penn St2:47:26-Picks & analysis for Nevada vs Fresno St2:49:42-Picks & analysis for UC Irvine vs CS Fullerton2:52:40-Picks & analysis for Hampton vs UNC Wilmington2:54:48-Picks & analysis for Colorado St vs Grand Canyon2:57:08-Picks & analysis for Northern Arizona vs Montana St2:59:20-Picks & analysis for Wyoming vs New Mexico3:01:26-Picks & analysis for Purdue vs Wisconsin3:03:35-Picks & analysis for Kansas City vs Omaha3:06:26-Picks & analysis for UT Arlington vs Southern Utah3:08:43-Picks & analysis for Florida vs Missouri3:11:05-Picks & analysis for Cal Poly vs Long Beach St3:13:36-Picks & analysis for Sacramento St vs Weber St3:15:38-Picks & analysis for Hawaii vs UC San Diego3:18:00-Picks & analysis for Boise St vs San Diego St3:21:31-Start of extra games American vs Boston U3:23:54-Picks & analysis for Vermont vs New Hampshire3:25:58-Picks & analysis for Colgate vs Army3:28:10-Picks & analysis for Eastern Kentucky vs West Georgia3:30:12-Picks & analysis for USC Upstate vs Presbyterian3:31:52-Picks & analysis for Albany vs UMass Lowell3:34:05-Picks & analysis for NJIT vs Binghamton3:36:18-Picks & analysis for Bryant vs Maine3:38:09-Picks & analysis for Navy vs Holy Cross3:39:56-Picks & analysis for Stetson vs Central Arkansas3:42:01-Picks & analysis for UNC Asheville vs Charleston Southern3:44:06-Picks & analysis for Longwood vs High Point3:46:11-Picks & analysis for Bellarmine vs Queens NC3:48:29-Picks & analysis for Florida Gulf Coast vs North Alabama3:50:18-Picks & analysis for Alcorn St vs Jackson St3:52:16-Picks & analysis for Howard vs South Carolina St3:54:24-Picks & analysis for East Texas A&M vs Nicholls3:56:56-Picks & analysis for Coppin St vs Delaware St3:59:21-Picks & analysis for Gardner Webb vs Winthrop4:01:50-Picks & analysis for New Orleans vs Northwestern St4:03:57-Picks & analysis for Stephen F Austin vs SE Louisiana4:06:18-Picks & analysis for Norfolk St vs NC Central4:08:23-Picks & analysis for Morgan St vs MD Eastern Shore4:10:18-Picks & analysis for Prairie View vs Grambling4:12:47-Picks & analysis for Houston Christian vs Incarnate Word4:14:52-Picks & analysis for Lafayette vs Loyola MD4:16:57-Picks & analysis for Jacksonville vs Austin Peay4:19:10-Picks & analysis for Lehigh vs Bucknell4:21:13-Picks & analysis for North Florida vs Lipscomb4:23:17-Picks & analysis for Florida A&M vs Bethune Cookman4:25:22-Picks & analysis for Texas A&M CC vs UT Rio Grande Valley4:27:57-Picks & analysis for Texas Southern vs Southern4:30:48-Picks & analysis for Alabama St vs Mississippi Valley St4:33:01-Picks & analysis for Alabama A&M vs Arkansas Pine Bluff Hosted by Simplecast, an AdsWizz company. 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Mackenzie Rivers and Dan Rivera enter the final week of the NFL season. They offer up the best selections for this weeks final games. As the NFL regular season reaches its final week, Mackenzie Rivers and Dan Rivera turn their attention to the most volatile slate on the calendar, where motivation, rest decisions, and survivor contest leverage dominate every conversation. After a season that produced consistent winners deep into November, the focus now shifts to Week 18, a week Rivers and Rivera both describe as uniquely chaotic. Teams are openly resting starters, others are angling for draft position, and a shrinking pool of high confidence options forces bettors and contest entrants to think less about raw power ratings and more about intent. The discussion centers on the Circa Survivor contest, where six remaining entries each hold tickets worth three million dollars, creating an environment where decision theory matters as much as handicapping. The Atlanta Falcons emerge as the default option, not because they inspire confidence, but because they are one of the few teams still motivated, favored, and widely available. Rivera acknowledges his lack of faith in Atlanta's long term direction, yet still views the matchup with New Orleans as a situation where pressure, injuries, and matchup dynamics favor the Falcons enough to justify their popularity. At the same time, both analysts emphasize that popularity itself carries risk, especially when prize equity is concentrated. Jacksonville becomes the standout alternative for entrants who still have them available, driven by clear divisional stakes and a favorable matchup against a Tennessee team with little incentive to push beyond development goals. Rivera repeatedly stresses that motivation is the defining variable this week, pointing to teams that need wins to secure divisions or seeding as the most reliable investments. The Tampa Bay Buccaneers are singled out as a team to avoid entirely, with Rivera citing defensive breakdowns, offensive injuries, and visible disengagement. Kansas City also draws skepticism, with recent performances and rest decisions making them an unattractive survivor option despite their reputation. As the conversation expands, Rivers highlights historical data showing that clinched teams favored against eliminated opponents tend to outperform expectations, reinforcing interest in teams like Philadelphia and the Rams depending on individual entry paths. Throughout the discussion, hedging strategy is treated as essential, not optional, with both men openly acknowledging that multi million dollar equity demands aggressive financial protection. The episode closes with a clear theme, Week 18 is not about finding the best team, but about identifying who still cares, who still has something to lose, and how to position against the decisions everyone else is making. Learn more about your ad choices. Visit megaphone.fm/adchoices

Forever Titans wide receiver Chris Sanders joins the Chase & Big Joe Show to talk about the team before its Week 18 season finale vs Jacksonville. Listen to hear more.

Join us for an inspiring conversation with Brigadier General (Ret.) Michael Fleming, a distinguished military leader and veteran advocate, as we explore his journey from the battlefield to influential roles in business and education. In this episode, Cam and Otis delve into General Fleming's extensive experience in leadership, his dedication to veteran advocacy, and his efforts to bridge the gap between military and civilian sectors."Leadership is about service," General Fleming shares, reflecting on his career spanning over 30 years in the military and his subsequent roles in community relations and veteran support. From founding the Jacksonville Military Veterans Coalition to his work with the Cohen Veterans Network, General Fleming offers invaluable insights into creating opportunities for veterans and addressing critical issues like veteran suicide.Whether you're a military professional transitioning to civilian life, a business leader seeking to understand veteran perspectives, or someone passionate about community service, this episode provides a wealth of knowledge and inspiration.More About General Fleming:Brig. Gen. (Ret.) Michael “Mike” Fleming is a respected Northeast Florida military and veteran leader with senior experience across the military, business, and higher education sectors. He currently serves as Senior Manager, Community Relations for Cohen Veterans Network. Previously, he held leadership roles with the Stephen A. Cohen Military Family Clinic at Centerstone, Jacksonville University, and Deutsche Bank, where he was a Managing Director and Site Lead in Jacksonville.A career military officer with more than 30 years of service in the U.S. Marine Corps and Army National Guard, he retired as a Brigadier General. He holds degrees from Jacksonville State University, the University of North Florida, and the U.S. Naval War College, and completed fellowships at Harvard University, Johns Hopkins University, and the U.S. Congress.Gen. Fleming is the founder and chair of multiple veteran-focused coalitions, including the Jacksonville Military Veterans Coalition, and chairs The Fire Watch, a regional initiative to prevent veteran suicide. His honors include the Legion of Merit, the Florida Veterans Hall of Fame, and numerous military and civilian leadership awards.#10xyourteam #VeteranLeadership #ServantLeadership #MilitaryToCivilian #VeteranAdvocacy #LeadershipWithPurpose #MissionDriven #CommunityLeadership #VeteranSupport #PurposeDrivenLeadership #ImpactThroughServiceChapter Times and Titles:Introduction to General Mike Fleming [00:00 - 10:00]Overview of General Fleming's career and achievementsTransition from military to civilian leadership rolesFounding the Jacksonville Military Veterans CoalitionLeadership Lessons from the Military [10:01 - 20:00]Key leadership principles from military serviceThe importance of adaptability and resilienceInsights from international competitions and fellowshipsVeteran Advocacy and Community Relations [20:01 - 30:00]General Fleming's role in the Cohen Veterans NetworkInitiatives to support veteran employment and mental healthThe impact of public/private partnershipsBridging Military and Civilian Worlds [30:01 - 40:00]Challenges and opportunities in veteran transitionsBuilding relationships with government and business leadersStrategies for effective community engagementCreating Opportunities for Veterans [40:01 - 50:00]Success stories from the Jacksonville Military Veterans CoalitionAddressing veteran suicide through The Fire Watch initiativeFinal thoughts on leadership and serviceClosing Remarks and Resources [50:01 - End]How to connect with General Fleming and his initiativesEncouragement for listeners to get involved in veteran supportFinal reflections on leade

ESPN NFL Nation Titans reporter Turron Davenport joins the show to help break down the Titans' finale in Jacksonville.  Robby and Joe get back into the news and notes from the CFP and take your phones.  What does the future for Chambliss look like?  We have an NFL edition of Pigskin Pick 'Em.  We wrap up the week some more thoughts on the college football portal.

The Nashville Predators split the two games over the New Year Holiday as they remain within striking distance of the final wild card spot.  The TN Titans close out the season in Jacksonville this weekend.  Do we expect them to close out the season strong?  Who other than Cam Ward do we want to see have a good game?  Joe has the Rex Rant to close out the hour.

We are back! Join, Atlanta standup comedian, Matthew English, and I as we review the holidays (what we did right, what we did very wrong). And, Matthew drops the truth about new year's resolutions. Matthew and I will be touring together in February, come giggle with us!2/18 or 19 Wilmington, NC more info to come2/20 Jacksonville, NC2/21 KOS Smyrna, GAMy Next Standup Shows are:1/3 Alley Stage, Marietta, GA1/31 Alley Stage, Marietta, GAhttps://linktr.ee/AmyBrownComedySign up for my email, so I can tell you when I am coming to perform near you! https://tr.ee/amybrowncomedyemails#SouthernComedy #RedneckComedy #StandUp #StandupComedy #Comedy #ComedyPodcast #amybrowncomedy #womenincomedy #momcomedy #momhumorSign up to get an email when I come to your area. I promise not to spam you! https://tr.ee/amybrowncomedyemailsAmy Brown Comedy Podcast is a weekly giggle-fest with, me, Amy Brown. Only silly stuff here while I try to navigate perimenopause and the comedy world at the same time. Yikes! New episode drops every Monday-ish. Full Video on Youtube and Spotify. https://amybrowncomedy.com/podcastRainbow Trucker Hats and Indoor Wife T shirts here:https://amybrowncomedyshop.square.site/For more nerdy comedy subscribe and like my YouTube Page.https://www.youtube.com/@amybrowncomedyMy shows are here…https://linktr.ee/AmyBrownComedyhttps://www.facebook.com/amybrowncomedy/https://www.instagram.com/amybrowncomedyAmy Brown's silly smart ​standup reflects on motherhood, married-hood, and the perils of shortie shorts. Her high energy show is relatable and a total gigglefest. Amy is a national touring headliner for Moms Unhinged and a regular at Atlanta's Laughing Skull Lounge. She was in the top 101 in The World Series of Comedy 2022/2023 in Las Vegas and finalist for the Funniest Person in Rochester. Her debut special “Indoor Wife” is out now on her Youtube (Amy Brown Comedy) where you can also find her weekly podcast, Amy Brown Comedy Podcast.

Today on Coast To Coast Hoops Greg recaps Wednesday's college basketball results, talks to Ryan McIntyre of the Sports Gambling Podcast Network about the divide between the top teams in the sport and every else & how to handicap these games after New Year's Eve festivities, & Greg picks & analyzes every Thursday game!Link To Greg's Spreadsheet of handicapped lines: https://vsin.com/college-basketball/greg-petersons-daily-college-basketball-lines/Greg's TikTok With Pickmas Pick Videos: https://www.tiktok.com/@gregpetersonsports?is_from_webapp=1&sender_device=pcPodcast Highlights 2:29-Recap of Wednesday's Results16:11-Interview with Ryan McIntye31:03-Start of picks Oakland vs Youngstown St33:44-Picks & analysis for Georgia Southern vs Coastal Carolina36:18-Picks & analysis for Samford vs VMI38:34-Picks & analysis for UW Milwaukee vs Wright St41:18-Picks & analysis for Oral Roberts vs North Dakota43:35-Picks & analysis for IU Indy vs Northern Kentucky45:47-Picks & analysis for UW Green Bay vs Fort Wayne48:38-Picks & analysis for Cal Baptist vs UT Arlington51:06-Picks & analysis for Evansville vs Illinois St53:45-Picks & analysis for Valparaiso vs Southern Illinois56:36-Picks & analysis for Portland St vs Weber St59:33-Picks & analysis for Chattanooga vs UNC Greensboro1:02:02-Picks & analysis for Morehead St vs Lindenwood1:04:24-Picks & analysis for Western Illinois vs UT Martin1:06:37-Picks & analysis for Southern Indiana vs SIU Edwardsville1:09:00-Picks & analysis for Southern Miss vs UL Monroe1:11:17-Picks & analysis for UC Irvine vs CS Bakersfield1:13:39-Picks & analysis for CS Northridge vs UC Davis1:16:17-Picks & analysis for Omaha vs South Dakota St1:18:45-Picks & analysis for Tennessee Tech vs Little Rock1:21:19-Picks & analysis for Northern Arizona vs Montana1:23:53-Picks & analysis for Bradley vs Belmont1:26:17-Picks & analysis for Hawaii vs UC Riverside1:28:44-Picks & analysis for Utah Valley vs Tarleton St1:31:02-Picks & analysis for Utah Tech vs Abilene Christian1:33:25-Picks & analysis for Indiana St vs Northern Iowa1:35:31-Picks & analysis for Eastern Illinois vs SE Missouri St1:38:07-Picks & analysis for Murray St vs Illinois Chicago1:40:30-Picks & analysis for Sacramento St vs Idaho St1:43:10-Picks & analysis for Northern Colorado vs Montana St1:46:06-Picks & analysis for UC San Diego vs Cal Poly1:48:47-Picks & analysis for UC Santa Barbara vs CS Fullerton1:51:15-Start of extra games Stetson vs North Alabama1:53:17-Picks & analysis for Florida Gulf Coast vs Central Arkansas1:55:10-Picks & analysis for Jacksonville vs Lipscomb1:57:14-Picks & analysis for Eastern Kentucky vs Queens NC1:59:34-Picks & analysis for Bellarmine vs West Georgia2:02:08-Picks & analysis for North Florida vs Austin Peay Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In this episode, we're deep diving the first movie of the Twilight Saga. Join us as we relive the glittery angst, questionable life choices, and epic baseball scene that made this series iconic - for better or worse. It's the perfect way to remember the magic (or madness) of Twilight without actually rewatching the movies.Relevant links: Our full show notes are at knoxandjamie.com/640Happy Holidays from The PMG! We hope you enjoy this first episode of The Twilight Collection. To own all five episodes, head to knoxandjamie.com/twilight and use code JACKSONVILLE to save! (This one-time use code is valid only on the Twilight Collection)The Movie: Watch It | Rotten Tomatoes | Read It | Goodreads | The SoundtrackIMDbs: Kristen Stewart | Robert Pattinson | Catherine Hartwicke | Carter Burwell | Cam Gigandet | Taylor Lautner (see also: podcast | Eras appearance)More Deep Dives: The Harry Potter Collection | Faith Adjacent Marvel Bundles | Narnia Sacred Cinema & Books Books Mentioned: Midnight Sun by Stephenie Meyer | Fifty Shades of Grey by E.L. James | Other Stephenie Meyer book (see also: movie adaptation)Must Haves: Edward's Peacoat | Cullen's HouseDrive-By Mentions: Exclusive Covers in Entertainment Weekly | Percy Jackson | David Harper Santa Movie | Zoolander | Bonus segment: Join us on Patreon to listen ad-free and get exclusive content, including more Cinema Sidepieces like: Goonies, Armageddon, Cruel Intentions and Sinners.Episode sponsors: Soul CBD (code: POPCAST) | Royal Match (Google Play & App Store) Hosted on Acast. See acast.com/privacy for more information.

Growing up in the church, bible versions, the origins of The Bible Recap… On the net it's a positive. ------ JOKES FOR HUMANS TOUR: ⁠⁠⁠https://johncristcomedy.com/tour/⁠⁠⁠ 1/23 Joliet, IL 1/24 Effingham, IL 1/25 Nashville, TN 2/19 Nashville, TN 2/20 Springfield, MO 2/22 Louisville, KY 2/26 Ithaca, NY 2/27 Reading, PA 2/28 Glenside, PA 3/1 New York, NY 3/19 Milwaukee, WI 3/20 Jackson, MI 3/21 Rockford, IL 3/22 Cedar Rapids, IA 3/27 Columbia, MO 3/28 Fayetteville, AR x2 3/29 Little Rock, AR 4/10 Stockton, CA 4/11 Anaheim, CA x2 4/12 Thousand Oaks, CA 4/17 Tucson, AZ 4/18 Houston, TX 5/2 Fort Worth, TX 5/3 Amarillo, TX 5/14 Wilmington, NC 5/15 Evans, GA 5/16 Durham, NC 5/29 Jacksonville, FL 5/30 Asheville, NC 5/31 Columbia, SC 6/4 Mobile, AL 6/5 Florence, AL 6/6 Duluth, GA ----- Catch the full video podcast on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and follow us on social media (⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@netpositivepodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠) for clips, bonus content, and updates throughout the week. ----- Email us at netpositive@johncristcomedy.com ----- FOLLOW JOHN ON: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ----- SUPPORT OUR SPONSORS PONCHO: Go to ⁠https://ponchooutdoors.com/netpositive⁠ for $10 off and free shipping on your first order GLORIFY: Get a 14 day free trial when you visit https://glorify-app.com/netpositive ----- PRODUCED BY: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Alex Lagos⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ / ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Easton Smith⁠⁠⁠⁠⁠⁠⁠⁠ / ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Lagos Creative⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

Amie Wells is joined by Rhett Bryan and Coach Dave McGinnis to break down the Titans' loss to the Saints, highlighting explosive plays, red-zone frustrations, and the impact of a depleted secondary. The crew dives deep into Cam Ward's continued growth and record-setting rookie season, the development of Tennessee's young core, and the realities of late-season attrition. Plus, a full preview of the regular-season finale in Jacksonville, where the Jaguars are playing for the AFC's top seed and the Titans look to close the year strong in a heated rivalry matchup.See omnystudio.com/listener for privacy information.

The guys recap all the NFL Week 17 action, from the Bears–Niners shootout and Caleb Williams' breakout to Brock Purdy's sneaky dominance. They also cover Jacksonville's rise, the Giants' self-sabotage, the Steelers' meltdown, Derrick Henry obliterating fantasy matchups, and the general madness of this season. (00:00) Intro (03:20) ‘Sunday Night Football': Bears-49ers (19:54) Jaguars-Colts (29:36) Steelers-Browns (38:17) Oppenheimer Award (01:01:22) Fart or Shart? (01:15:34) Intrusive Thoughts (01:36:48) Play of the Day (01:40:07) Lucille Bluthe Award (01:40:36) Emails (01:45:21) Burn Book Discord link: https://discord.gg/Ge8bbYHrau Check out the 2025 Ringer Fantasy Football Rankings: https://fantasyfootball.theringer.com/ Email us! ringerfantasyfootball@gmail.com This episode is sponsored by Chime. Bank Smarter, Progress Farther The Ringer is committed to responsible gaming. Please visit www.rg-help.com to learn more about the resources and helplines available. Hosts: Danny Heifetz, Danny Kelly, and Craig Horlbeck Producers: Kai Grady, Carlos Chiriboga, and Cameron Dinwiddie Learn more about your ad choices. Visit podcastchoices.com/adchoices

Recorded Aug 6, 2019 | On this episode of Best of the Bus, we’re throwing it all the way back to Season 1 of Bussin’ With The Boys when Will Compton and Taylor Lewan had Jalen Ramsey hop on the bus. Ramsey and the boys cover everything—from sliding into opposing wide receivers’ girlfriends’ DMs in college to get inside their heads, internet trolls, and elite-level trash talk on the field. Jalen also reacts to Taylor’s wild go-to trash talk line, breaks down his rivalry with the Titans, his beef with Taylor Lewan, life in Jacksonville, conversations after his rookie contract, aliens, and his obsession with Rihanna. It’s unfiltered, hilarious, and peak early-season Bussin’ energy with one of the most confident personalities in the league. Enjoy.See omnystudio.com/listener for privacy information.