Podcast appearances and mentions of james stout

In episode 1838, Miles and guest co-host Francesca Fiorentini are joined by journalist and co-host of It Could Happen Here, James Stout, to discuss... The Revolution In Myanmar and more! LISTEN: Wu Punk by Georgia Anne Muldrow WATCH: The Daily Zeitgeist on Youtube! L.A. Wildfire Relief: Displaced Black Families GoFund Me Directory See omnystudio.com/listener for privacy information.

This podcast is a recording of a December 13, 2024 live reading and Q&A session conducted by our friend James Stout. James is one of the foremost investigative journalists working today in the foreign policy arena, reporting on things like the civil war in Myanmar against the military junta, and on migration through the Darien Gap. In this presentation, James reads a chapter from his forthcoming book Against the State and takes questions about Rojava, revolution, and antifascism. Also during this event, James and Yellow Peril Tactical were able to raise almost $650 for the Kurdish Red Crescent (Heyva Sor a Kurd) and Tekoşîna Anarşîst, anarchist internationalists currently fighting in AANES against Turkish-funded forces.We look forward to sharing more ways to support the struggle in Rojava on YPT this year!Listen to James Stout on the It Could Happen Here Podcast: https://podcasts.apple.com/us/podcast/it-could-happen-here/id1449762156 Follow James on BlueSky: https://bsky.app/profile/jamesstout.bsky.socialFollow James on Twitter: https://x.com/jamesstoutFollow us on Instagram: ⁠https://www.instagram.com/yellow_peril_tactical⁠ Follow us on Twitter: ⁠https://twitter.com/yptactual⁠ Follow us on BlueSky: https://bsky.app/profile/yptactual.bsky.social Support our Patreon: https://www.patreon.com/yellow_peril_tactical

James Stout from the It Could Happen Here podcast tells Francis about visiting the Darien Gap and speaking to the migrants braving the jungle for an opportunity at a better life. You can listen to James' show and interviews with the people of the Darien Gap here - https://www.iheart.com/podcast/105-it-could-happen-here-30717896/episode/the-darien-gap-where-dreams-die-233922960/  Support James' travels and reporting on his Patreon - http://Patreon.com/jamesstout  And us too I suppose - https://patreon.com/Hellofawaytodie  See more at https://whatahellofawaytodad.com/ 

Journalist James Stout delves into his latest feature for Comstock's "What's Holding Up Valley Rail?" where he investigated delays in railway expansion throughout the Central Valley. We discuss the hurdles that are baked into the system, changing attitudes towards public transit and whether hopping on a train might be more commonplace in future America.  James Stout's work focuses on conflict, migration and anti-fascism. He has written for National Geographic, Wall Street Journal, Esquire and more, and he produces his own podcast, "It Could Happen Here." Improve your business outcomes and career trajectory by keeping up with Comstock's. Subscribe to the magazine here.  Hosted by Dakota Morlan Produced by Dominic Tassinari and Dakota Morlan Music: Time Out by Atch (CC BY 3.0)

Summary This month on Strangers we have Refuting the Legend: On the Words and Life of Louis Mercier-Vega. Jame Stout gives us an introduction to the life and words of Louis Mercier Vega, an anarchist writer who fought with the International Group of the Durruti Column in the Spanish Civil War, along with an English translation of Louis' piece Refuting the Legend from the original in French. The word of the month is about revolutionary foods. Follow along at tangledwilderness.org Guest Info James Stout (he/him), PhD, is a Adjunct Professor of World History, journalist, writer, and podcaster. He is the author of The Popular Front and the Barcelona 1936 Popular Olympics and an upcoming book on anarchists at war for AK Press as well as the  co-host of It Could Happen Here. He participates in mutual aid work with migrants whenever he can. Where you can find more from James: https://www.patreon.com/Jamesstout jamesstout.net https://x.com/jamesstout Publisher This podcast is published by Strangers In A Tangled Wilderness. We can be found at www.tangledwilderness.org or on Twitter @tangledwild. You can support this show by subscribing to our Patreon at https://www.patreon.com/strangersinatangledwilderness Host The host is Inmn Neruin. You can find them on instagram @shadowtail.artificery Reader The Reader is Bea Flowers. If you would like to hear Bea narrate other things, or would like to get them to read things for you check them out at https://voicebea.wixsite.com/website Theme music The theme song was written and performed by Margaret Killjoy. You can find her at http://birdsbeforethestorm.net or on twitter @magpiekilljoy

Send us a Text Message.In this episode of the Grow Clinton Podcast, Andy and Jenny interview James Stout of Iowa Workforce Development (IWD). James works with military veterans to identify employment opportunities. The three will discuss Home Base Iowa; the employment benefits IWD offers, educational pathways they can connect you to, and community incentives available to Veterans, current service members, and their spouses through Home Base Iowa communities.James can be contacted directly at james.stout@iwd.iowa.gov or 563-445-3200 ext. 43350. www.HomeBaseIowa.gov To learn more about Grow Clinton membership, contact the Grow Clinton office at 563.242.5702 or visit us online at www.GrowClinton.com. Grow Clinton's mission is to promote business growth, build community, and advocate for the sustainable economic success of the Greater Clinton Region.

On the eve of the Spanish Civil War in July 1936, Barcelona was set to host the Popular Olympic games. Bringing together athletes from around the world under the banner of anti-fascism, the event was meant to take place just weeks before the Nazi Olympics in Berlin. Yet as the athletes gathered for the opening ceremony, the military coup was launched, in turn, leading to revolution in the city's streets. In this podcast, Catherine talks to James Stout, author of 'The Popular Front'. Barcelona and the 1936 Popular Olympics', about the organisation of the event, the nature of popular sport in Catalonia, and how the Popular Olympics can be seen as both one of the first casualties of the Spanish Civil War and also one of the first great examples of international anti-fascist solidarity and cooperation. If you like what we are producing, please consider making a donation at our Buy Me a Coffee page here - ⁠https://www.buymeacoffee.com/thesobremey

For episode 165, Elia and Aydın are joined by investigative journalist and anarchist James Stout  of the It Could Happen Here podcast to talk about the 1936 anti-fascist Olympics in Barcelona and the fascists who destroyed it. There's a reason you've only heard of the more notorious Berlin one, and we're gonna get into it here. You can buy James' book: The Popular Front and the Barcelona 1936 Popular Olympics His NatGeo piece: The brutal story of the 1936 Popular Olympics: a boycott of fascism and Hitler The 'Cool People Who Did Cool Stuff' Episode on the Spanish Civil War: The Popular Olympics Antifascist Athletes Help Stop a Coup Support us: The best way to support The Fire These Times is to become a member of our ⁠"From The Periphery" Patreon⁠. For only 5$ a month (and less if you pay yearly) you get perks such as early access, exclusive episodes, an invitation to our monthly hangout, upcoming book clubs, and more. You can also help a lot by leaving a review wherever you listen to podcasts. Credits: Host(s): ⁠⁠Elia Ayoub and Aydın Yıldız Guest(s): James Stout Music: ⁠⁠⁠Rap and Revenge⁠⁠⁠ Sound editor: Elliott Miskovicz Episode designer: ⁠⁠Elia J. Ayoub⁠⁠ Team profile pics: ⁠⁠Molly Crabapple⁠ Original TFTT design: ⁠⁠Wenyi Geng⁠⁠ TFTT Transcripts: ⁠⁠Antidotezine⁠

Margaret finishes talking with James Stout about how a group of unlikely heroes assassinated the architects of the Armenian genocide.See omnystudio.com/listener for privacy information.

Margaret continues talking with James Stout about how a group of unlikely heroes assassinated the architects of the Armenian genocide.See omnystudio.com/listener for privacy information.

Margaret continues talking with James Stout about how a group of unlikely heroes assassinated the architects of the Armenian genocide.See omnystudio.com/listener for privacy information.

Margaret talks with James Stout about how a group of unlikely heroes assassinated the architects of the Armenian genocide.See omnystudio.com/listener for privacy information.

Writer and conflict journalist James Stout is back on the show to talk about his recent trip around the Kurdish regions of Iraq and Syria. Kurdish allies are still on the front lines against ISIS, but often find themselves hung out to dry by the American Government time and time again. Support James - https://www.patreon.com/Jamesstout/  Follow James on Twitter - https://twitter.com/jamesstout    Check out the latest store items - https://www.hellofawaytodie.com/shop   

Tonight Andrew, John, and special guest James Stout ("It Could Happen Here") talk about fascism and politics in football and football supporter groups.

Robert is joined again by James Stout to continue to discuss the bloody tale of Wim Hof.See omnystudio.com/listener for privacy information.

Robert sits down with James Stout to tell the grisly tale of Wim Hof, who got famous for teaching celebrities how to hyperventilate and has a much darker backstory than you'd guess. (2 Part Series)See omnystudio.com/listener for privacy information.

For this week's free episode, Francis speaks to reporter and academic James Stout about his recent experiences at the US-Mexico border, the ways in which the government is seeking to find new ways to deny people asylum claims, and the significant numbers of Afghans affected by the war getting denied their (legal!) right to asylum. We also touch on James's academic specialization: the history of anarchism in the 20th century, and what future it might have in our time–which is informed by his current research on anarchist groups fighting in wars around the globe.   Like Hell of a Way? Check out our Patreon and get hundreds of hours of bonus content dating all the way back to 2017: www.patreon.com/hellofawaytodie   *SPECIAL ANNOUNCEMENT* We now have a storefront to sell the patches, buttons, and magnets that we also give out as flair for our $10 tier. Buy some sweet gear here: https://www.hellofawaytodie.com/shop We have a YouTube channel now -- subscribe here and get sweet videos from us in which we yell in our cars like true veterans: https://www.youtube.com/channel/UCwlHZpNTz-h6aTeQiJrEDKw You can follow the show on Twitter here: @HellOfAWay Follow Nate here: @inthesedeserts Follow Francis here: @ArmyStrang  

In part two of this week's episode, Margaret continues her conversation with James Stout about how Britain's Union of Fascists was destroyed in a storm of fists and rotten vegetables in 1936. You can now listen to all Cool Zone Media shows, 100% ad-free through the Cooler Zone Media subscription, available exclusively on Apple Podcasts. So, open your Apple Podcasts app, search for “Cooler Zone Media” and subscribe today! http://apple.co/coolerzoneSee omny.fm/listener for privacy information.

Margaret talks with James Stout about how Britain's Union of Fascists was destroyed in a storm of fists and rotten vegetables in 1936. You can now listen to all Cool Zone Media shows, 100% ad-free through the Cooler Zone Media subscription, available exclusively on Apple Podcasts. So, open your Apple Podcasts app, search for “Cooler Zone Media” and subscribe today! http://apple.co/coolerzoneSee omnystudio.com/listener for privacy information.

In part two of this week's episode, Margaret continues her conversation with James Stout about the anarchist spec ops guy who became a guerilla Robin Hood and spent decades terrifying fascists.See omnystudio.com/listener for privacy information.

Margaret talks with James Stout about the anarchist spec ops guy who became a guerilla Robin Hood and spent decades terrifying fascists.See omnystudio.com/listener for privacy information.

Episode Summary James teaches Margaret about sourdough bread. He provides specific instructions on how to start a sourdough starter, keep it alive, and how to then turn the starter into tasty bread. Margaret and James also discuss the intricacies of British vs American English and Margaret learns about a magical Belgian spoon. Guest Info James Stout (He/Him) can be found on Twitter @JamesStout or on the podcast It Could Happen Here. James has a book out called "The Popular Front and the Barcelona 1936 Popular Olympics." You can find it here. Host Info Margaret can be found on twitter @magpiekilljoy or instagram at @margaretkilljoy. Publisher Info This show is published by Strangers in A Tangled Wilderness. We can be found at www.tangledwilderness.org, or on Twitter @TangledWild and Instagram @Tangled_Wilderness. You can support the show on Patreon at www.patreon.com/strangersinatangledwilderness. Transcript Live Like the World is Dying: James on Sourdough Margaret 00:15 Hello and welcome to Live Like the World is Dying, your podcast for what feels like the end times. I'm your host Margaret killjoy, and this week we're talking about that thing you're supposed to conquer: bread. We're talking about bread. Specifically, we're talking about sourdough. And we're talking with James Stout about sourdough. And that's what we're going to talk about. It's gonna be really exciting. I didn't make that sound exciting, but it is. Bread, and baking, and all that shit, something we haven't really covered on here before. And, it's something that I'm really curious about. This podcast is a proud member of the Channel Zero Network of anarchists podcasts, and here's a jingle from another show on the network. [Hums a nondescript "jingle" melody] Margaret 01:36 And we're back. So James, if you would be so kind as to introduce yourself with your name, your pronouns, and then kind of a little bit of your background with I guess, in this case, like bread or preparedness or stuff like that? James 01:49 Yeah, totally. So I'm James. He/him for me. I have my background for this....let me think...I grew up in the countryside. So, I grew up like with animals around, with growing a lot of our own food too, just because that's the way we did stuff. And I think I moved to America in 2008. And without condescending too much, your bread is shit. And so, I was appalled by it. And I've been making my own on and off when I've been home long enough to do it ever since, I guess. And now I still live in the United States in San Diego. And I try and have a little bit of the, like the that sort of, I guess, like preparedness/countryside kind of life. Like, we have we have backyard chickens, and we bake our own bread, and we grow a lot of food too. So, I still try and keep up with all that stuff. Margaret 02:41 And that's inside the city? James 02:43 Yeah, we're not like...I don't want to make it out like we're in a high rise. I have a tiny yard. And then we've, I guess we've liberated the area in between the pavement and the road. I don't know what that area is called. Margaret 02:58 A median. James 02:59 A median. Yeah, it's been...because that's, that's like... Margaret 03:02 Well a medians in the middle of the road. [Sounds unsure] Huh? James 03:04 Yeah. Margaret 03:05 I don't know. I should know. James 03:07 Yeah, you know what I mean, that area that's like liminally public/private. And public, in the sense of owned by the city council, and you can do fuck all with it. Which, you know, isn't great. So, I obtained some lumber and I've tried to put planters out there as well. Margaret 03:24 Oh, nice. What do you grow up? James 03:25 Yeah, So I grow a number of things. I get them from...We actually had a very nice older guy...the other day and an older couple had left their keys in their car. And so I took the keys and put them in the house and left them a note saying, you know, "Come get them." And then they did, and they gave us a voucher when they came and got them, they gave us a voucher for a garden center. So, I'm going to restock my vegetables. But right now I think I've got kale. I like to go...so I do a lot of work in Tucson with a group of indigenous people there, and I like to buy indigenous plants. So there are a couple of nurseries in Tucson and go to. So, I think we have wolfberry. We have agave. We have golden currants. We have carrots. We have kale, Thai chilies, and beetroot. Margaret 04:15 So this is a terrible...I haven't eaten dinner yet. This all sounds very good. James 04:22 Yeah, this is...You're gonna be ruined when I bust out my bread from the oven. Margaret 04:28 I mean, honestly, like bread is...I love bread. I understand that everyone has different body types and different diets. I'm so grateful. I'm not gluten free. James 04:42 Yeah. Margaret 04:43 I love gluten James 04:45 Gluten is my guide star. If someone...I have diabetes, right? And it's like, I think there's a 10% coincidence of autoimmune diabetes and celiac, and I spent some time volunteering with diabetes education and various kinds of places and just...I remember like staying with some folks--and we all have diabetes, so it's fine--I was like, "Fuck, you have celiac as well? That sucks." Like, yeah, it must be profoundly difficult for people, and I'm sorry for them. There are ways to make your own--I think Bob's Red Mill has a pretty good celiac or gluten free blend that you could probably use with a sourdough starter. Certainly, if you fed that starter that flour over time and sort of messed around with your recipe you could probably get something going there. But it's not something I've spent a lot of time with. Fortunately, I'm blessed to be able to digest gluten. Margaret 05:37 So, what is sourdough? Okay, I mean, I sort of know, but I feel like this is a good starting point, right? James 05:45 Yeah. So, it's spontaneous fermentation bread, right? I guess...Like these days, people might be more familiar with like spontaneous fermentation beer like lambics and stuff. Margaret 05:55 No, I don't actually know what spontaneous fermentation means. James 05:58 Okay, so it's when you're capturing wild yeast--and capturing as a strong word--you're encouraging wild yeast from the atmosphere to come and live in a certain place. And then you're using them to ferment you're bread, or your beer, or what have you. Margaret 06:11 Okay, so rather than going and getting yeast you're counting on...This is the way that you make alcohol in prison, right? James 06:18 Yes, yeah. So I'm told. I'm sure. I mean I don't have firsthand experience with it. But yes, it is. And it's a way like ancient Belgian monks would make their beer, right? Like and you hear about back in the day, when people were making beer or making bread they had like a 'magic spoon' that they would stir it with, not knowing that the spoon was like, in fact, what carried the yeast growth from one batch to the next. Margaret 06:44 Oh, that's cool! James 06:46 Yeah. Yeah, it's fun, like a wooden spoon soaking in that yeasty mixture. So yeah, it's basically, your only ingredients for sourdough bread are salt, water, and flour. Margaret 06:59 And so, and also a sourdough starter? But I guess you're saying that you don't start with that. James 07:04 Well, yeah. The only things that you have to purchase or obtain, I guess. Yeah. So you need to get the sourdough starter, which we can get into, like, how do you encourage this bacteria to come and live with you. But you need to obtain it. And then, if you don't make it a favorable atmosphere for them to live, they will just die, right? So you have to keep them alive. And then once you've got those, then you can keep them in your fridge and feed them every week or two. And you can feed them less than that, actually. And yeah, then you've got everything you need, really. You want a big Dutch oven as well. That makes it a lot easier. But yeah, it's you could... Margaret 07:41 Which is a big iron cooking pot with a lid. James 07:44 Exactly. Like a casserole with a lid. Yeah. It's got to have a lid, but you can get those so cheaply now. Like I think I have a large one that is like 35 bucks a Target if you live near a target. I also kind of like to go to thrift stores and buy stuff like that. If I'm out and about I have a special one that I got that I use in like fires and cooking outside. Margaret 08:08 So, why do people make sourdough bread instead of...what is regular [bread]? Because regular bread has yeast in it too, right? James 08:14 Yeah, so it uses...what's the process called...there's a process through which it ferments more rapidly. It's like hyphenated. It's like two names, which...So like my bread--I'm making a batch of bread now, actually--and I started feeding the sourdough [starter] yesterday around around noon, and I build up my starter by adding flour and then I add that to my bulk ferment and then that bulk ferments and it will probably go in the oven tonight. Margaret 08:14 Bog ferment? [Misunderstanding how James says "Bulk"] James 08:33 Bulk. [Emphasizing the word.] Margaret 08:38 Bulk. Sorry. James 08:40 Yeah, like when you're bulking, you know? Yeah, so that...like it'll be the yeast, and the water, and the flour will be in contact for like 24 hours, right? So it's a much slower fermentation. And some people find this more digestively beneficial to them. Chorelywood process is what it's called when you speed ferment the bread. So, if you get your cheap bed, like Bimbo bread or whatever, and you sort of like... Margaret 09:07 Bimbo bread? James 09:08 Yeah, you don't have Bimbo bread? Margaret 09:10 No, what's Bimbo bread? James 09:12 You're from the east coast aren't you. Pan Bimbo? It's a type of bread. It's a little bear thing. I think maybe it's Mexican in origin and it's more in Latino communities or Latinx communities. But yeah. That...if you get your crappy bread.. See I don't know the American brands because I don't buy them, but Bimbo won. It just this sticks out. It sticks out in my mind. Margaret 09:36 Okay, the cliche crappy bread that I don't know anyone who eats is Wonder Bread. James 09:40 Yeah, Wonder Bread. Yeah. They sponsored a cycling team once. It was was very funny. Margaret 09:46 That's funny. James 09:47 Yeah, it's probably...That kind of bread is great to eat when you're like doing intense exercise because it just...[incomprehensible retort] Margaret 09:48 I guess okay...Yeah, it just becomes sugar right away. James 09:47 When I was racing in France, we had these things called quioche de posh, which is like pocket brioche, like the shittiest tier of brioche imaginable. Margaret 09:48 I don't know what brioche is. James 09:48 Okay, brioche like an enriched bread...ah, pretending it's a like anarchist's poor [undecipherable], which like I'm not judging anyone, but it's a like enriched bread. It's a milk bread. Like a sweet bread. Margaret 10:09 Okay, I can't imagine this object. James 10:22 it's just like this big, which is very useful in an audio medium. Yeah, I want to say it's the size of like half a cell phone or mobile phone and...Or a pocket knife, a pocket knife is a good analogy. It's about as big as a pocket knife. And then it's like injection filled with Nutella. It takes like to chews and it just it just goes to a goo. Margaret 10:51 Oh, that sounds really nice actually. James 10:52 Yeah, it's great. You need that while you're riding over mountain France or whatever. So like, cheap bread kind of does that, right? Or like sort of mass produce bread very quickly revert to this kind of pasty thing. Whereas, sourdough bread has a much better structure. And at least like I found it to be it doesn't cause any digestion issues for me. Because it ferments for longer, maybe it breaks down some that stuff a bit more easily. Some people will tell you it's more nutritious. I think that largely depends on the flour use and the ingredients you put in it. You can put other stuff in it like fruit or nuts, right. But, I like it because it's a lot more like...I can't imagine in any like...if you're looking at living more sustainably living more independently from capitalism, like, it's possible that you could grow your own grains and grind your own grains. People have done that for a while. Water would be an issue where I live in Southern California. But you know, if you have access...if you don't have access to water you're fucked anyway. Margaret 11:55 Yeah, you have bigger problems than lack of bread. James 11:58 Yeah. So, it's very sustainable in that sense, right. And I think it just tastes better. And I like making my own stuff like. I have all kinds of things that are...Literally before we spoke, I found a knife on the road, and I was regrinding so I can use it. You know, I like to grow stuff. I like to make stuff. So, it appeals to that side of me too. Yeah. Margaret 12:19 Well, that's good too. Because I feel like there's often this weird gender division within DIY. James 12:25 Yeah, it's strange. Margaret 12:27 Yeah. Like grinding your own knife is allowed to one class of people. But, then gardening is allowed to a different one. You know? That's it. James 12:36 Yeah. I think that's kind of bullshit. Like, you had a tweet today about how like trans ladies are becoming associated with firearms ownership now. Yeah, which I think it's great. Maybe cis men could be associated with doing some domestic labor as well. Margaret 12:50 That would be...you know, the world would work a little better if people were like, "Oh, I don't know. He's just gonna go into the kitchen and do all the dishes." It's like, not even...It's like, I'd make sure I do that before he comes over. Because otherwise he's going to spend the whole party doing the dishes. James 13:03 Yeah, ‘cause he's naturally inclined. Yeah. Margaret 13:07 It's the upper body strength. It really helps get into the.... James 13:10 Yeah. The broad pecs really help get into the lasagna dish. Yeah, they were just made that way. Why are the hands so big? So they can cover a whole dinner plate. Margaret 13:21 Exactly. James 13:22 Yeah. You can't argue with science. Margaret 13:27 Okay, so let's say I want to make sourdough, which I do. And I don't know anything about it. Which I don't. How do I make sourdough? I get flour. James 13:39 Yeah. Margaret 13:39 I get water. Did you say sugar? Did I make that up? James 13:42 No, no, you don't need sugar. Margaret 13:44 Salt? James 13:44 Yeah, you do need a bit of salt. So, let's say you're about starting. Margaret 13:50 Oh, and dutch oven. James 13:52 Yeah, yeah. You're one of the 500 people who texted me this in like March 20th, 2020. It caused me to have a "copy-paste-er" on my phone. So what you would do is you would go out...and I'd say like, if you have all the flours...like say you have a good Co-op or nice supermarket available to you. I would suggest buying to start off with, some rye flour, whole grain rye flour, some bread flour. King Arthur is a good brand. Bob's Red Mill is a good brand. Some supermarkets have their own bread flour. It's just gonna have a little more protein, which is a little more gluten, which will give the bread better structure. And I like to have some all purpose flour as well because it's cheaper. So, like for when I'm just feeding my starter and I'm gonna dump it. If I'm gonna dump it I don't need it to be anything fancy, right? But rye flour is great. Yeasts love rye flour. So, what I start out with is like a jar, a glass jar, preferably you don't want a plastic one. Margaret 14:48 Okay, like a mason jar. James 14:50 Yeah. So a mason jar is great. And you want to be able to....flies, like all the little buggy insects love a sourdough starter. Like, I'll use it to catch them when they're becoming a problem that. But, you don't want them in it. So, you're want to be able to put like a little cheese cloth or something over the top of it. Okay, so mason jar is great, because you can use that sealing ring. Margaret 15:11 Yeah, without anything in the middle. Yeah. James 15:14 Yeah. But you do want to let it breathe. You don't want to close the lid, because then you'll get anaerobic fermentation. So, we're going to express everything that we do in terms of percentages of the weight of the flour. So, we're going to start out with 100% hydration. So that means equal amounts of water and flour. And sometimes I read that you shouldn't use tap water, but I think those people are just kind of getting a bit too namby pamby about things. Like it's fine. It's always been fine for me. If you want to use bottled water, if you have a well, more power to you, but I've used tap water and like our tap water is dogshit in San Diego, and it's been fine. Margaret 15:52 Well, I have a well, so....although, I soften the water. So I don't know if that makes it better or worse. James 15:58 Probably better. Ours very hard. It's certainly better a for your other domestic appliances. Margaret 16:02 Yeah, that's why. Most complicated plumbing job I've set up. James 16:08 Yeah, and it's worth it, though. If you live in a hard water area, and you want an espresso machine, you can normally find one that people think is broken and if you decalcify it it's normally fine. That's a little pro tip. Used to want to have no money. I'd buy them yard sales and fix them and sell them on espresso boards. Margaret 16:28 You've had a lot of jobs. James 16:30 Yeah, a great side hustle. Yeah, didn't have a lot of money so had to have a lot of jobs. So yeah, what we're going to start out doing is we're going to do 100% hydration, right? Margaret 16:40 Okay, 1:1 water and flour. James 16:42 Yes, one to one water and flour. So let's say we're going to do 100 grams of each. It's...you can work in American Standards units, if you really must, but it's so much easier to do percentages, etc, in grams. So, I would just just start there. And then after a day, we're going to dump half of that, and feed it again. Now the stuff that you dump, you can either use to start another starter and give that to a friend or have a backup starter. Or I like to keep it and there are recipes for like making crackers out of it and that kind of thing. And you can do other stuff with it. Margaret 17:14 Wait. So I'm just putting...I'm putting some some flour and some water in a jar with some cheese cloth over it, leaving it, and then throwing half of it out? James 17:23 And then feeding it again. Margaret 17:25 By adding more of everything? James 17:27 More of the flour and the water. So another 100 grams flour, 100 grams of water, and then you're going to dump half and feed again the next day. And the reason you're doing that is to get rid of some of the like metabolites and some of the flour that's been digested. And, you want to keep giving it fresh food and that will encourage the yeast to grow. And so once that starts to fizz and bubble, and you'll kind of see little bubbles and you'll...first it'll smell pretty bad, and then after four or five days normally it starts to smell pretty good. It's kind of got a sweet kind of...people say a green apple smells sometimes. Margaret 18:01 This just seems like magic. You're not adding anything but flour and water to this jar and it's bubbling. James 18:07 Yes, it is. I think...I forget...One of the places that used to say like that yeast was proof of God or something that like....Belgian monks used to make beer this way, right? And they convinced themselves it was either their magic spoon or like God's benevolent love. It's not. Margaret 18:22 I mean, both of those things seem just as realistic as the little tiny things in the air that you can't see are eating the food. James 18:33 Yes, yeah, yeah. Invisible flour eaters. Another way to do it is if you can get nonsulfated dried fruits...so you can...You know when you get the dried apricot and they're brown not orange and they taste better? Those are unsulfated. You can also leave those in a jar. Just close the jar. Leave them in a jar with water and close the jar and after a few days it will start fizzing. Margaret 18:55 Close the jar like cheese cloth? Or like 'close it' close it? James 18:59 Lid it. Lid on. Like screw on the lid. And then after a few days, you'll see that water start fizzing. And that's what's happening there. That's the yeast coming off the skin of the fruit. And then you can use that water to make your starter, right. So mix that with flour and then feed it just like you would before. You can kind of combine these two processes, right. You can do the fruit one first and then do that 100% feed it up. And then after a while that starch is going to start bubbling. This is why you want to use a clear glass jar because you'll see it growing, right. You'll see the bubbles all the way up and you'll see that like oh yeah, this is this is fermenting now. That's what's happening. You can even if you want to you can like Sharpie on the side of the jar, you know, when you feed it and then see if it goes up. And the speed at which it will double in size depends on the temperature where you live, right, and the temperature of the starter itself. So, your that's what you're looking for. You're looking for it to double in size about every eight hours. And that's when you know you've got a good fast smoothing starter. Margaret 20:02 Okay, this totally real thing that happens. I know you're explaining this to me, but in my head this is not...when I go try this later nothing's gonna happen that's how I feel. James 20:11 It will blow your mind. It is it's so cool Margaret 20:15 I'm gonna come back and tell you that I believe in a Belgian God. James 20:19 Yeah, you just become a monk in like West Flanders. Yeah, yeah. Margaret 20:25 Okay. Is this the same yeast that is making that...Is this also alcohol? James 20:33 Yes, it's the same. What? Lactobacillus? Fuck, I used to know what they were called in Latin but I don't anymore, but yes Saccharomyces, I think. Margaret 20:43 Magic sky yeast. James 20:44 Yeah, magic sky yeast. Yes, it is. Yeah, it's the same stuff. Brewers yeast, right when you buy it...So it's just... Margaret 20:54 When I buy it it I can see it. But in the air is just exists? James 20:59 Yeah, it's just floating around. Margaret 21:02 All right. James 21:04 Okay, so the yeast have come to live with you in this jar, right? And they are thriving, and you're feeding them. So now we want to take that to where we can bake from it. So, what we do is we take from us starter and we grab half of it, right? So half of... Margaret 21:19 Half a mason jar? James 21:20 Whatever...400 grams. Yeah, it would be the whole mason jar. But we let's say because we're dumping half and feeding every day, right? So we have that amount that we have, we're gonna split it in half. Margaret 21:31 How many days before it's ready. James 21:34 It kind of depends on the temperature. It will ferment faster in a high temperature. It depends on the yeasts that are available in your area, right. So, if I gave you a sourdough starter today and you took it to where you live, right. I sent it to you in the mail, and you started feeding it, it will become different over time because of the yeast in your area as opposed my area. Margaret 21:52 But, I don't need to start from one that you sent to me. James 21:55 No, you can start from from one that you made yourself. you captured yourself. Right? So, that will probably take five or six days, maybe maybe a week. Some people like to feed it was fruit juice instead of water? I don't know if that helps. Some people put apple peels in the water because there's yeast on the skin. Right. So, let's say you spend the better part of a week...and it's very minimal effort, right, it's about five minutes of your day. And you do that, and you start to see it bubbling up, right, you start seeing in the jar it's bubbling up, okay. Now you could. So you're going to take half of that, dump it in a bowl, and you're going to add 100 grams of flour and 80 grams of water, right? So you're at 80% hydration now. And then the other half that's still in the mason jar, you're going to feed that as you normally would, right, 100, 100. Margaret 22:46 Just to keep it going? James 22:47 To keep it going. Yeah. And then you'll let that sit...I don't know, sometimes I let it sit for four hours. You don't want to let it sit for the full eight hours, because then it would have consumed all the food and it will want feeding again. So let it sit for an hour or two and then I seal it in the mason jar or with a jam jar and I pop that in the fridge. So, that slows down the fermentation. So that now...that doesn't need that....That's what we call your storage starter. And that doesn't need feeding for about a week or two. So basically, if you feed it every time you bake you're going to be okay. Okay, so now we've got this other bowl, right, which has got 100 grams of flour and 80 grams of water in your starter. We're going to mix that up, leave it for eight hours. And at this point, we can transition from using the rye flour to using our all purpose flour. Margaret 23:33 Okay, so the rye flour is just to make the starter? We're not making rye bread. James 23:38 No, well, you can, or if your stater ever gets a bit sluggish, and it's not really fermenting the rye flour will spruce...because rye flour is lower protein, right, lower gluten, it doesn't make as good of bread because gluten is what gives the bread the structure. But the protein is not really digested by the yeast, right? That's why it remains in the bread. So, if we're giving it a flour which is lower protein, there's more of the other stuff that yeast want, and that's where they like the rye flour. But that's also why you can't make your whole bread out of rye flour, or it won't be too good if you do. So. Yeah, at this point, once we've captured our starter, I would start transitioning to the AP for the two feedings that we're going to do to build up... Margaret 24:21 AP is all purpose? James 24:22 All purpose. Yeah, sorry, I'm used to using baker slang. It's how you can tell I'm like down with the kids. So you've moved to your like--what we're doing now is called building a levain. It's a French word. And we're going to do two feedings of that, right? So, we're going to do eight hours spaced apart more or less. We're going to do 100 grams of water, 80 grams all purpose...Sorry, 100 grams of all purpose flour, 80 grams of water. And again, what we're looking for is bubbling up, right. So, you can also do this in glass if you want and you're looking for it to double in size and then you feed it again. But like, it doesn't have to exactly double in size, right? Like I don't really like measure shit. I do weigh stuff, but other than that I kind of...so it's March here. It's pretty cold for San Diego. Like, it'll be in the 40s at night and the 50s in a day. And so it takes a lot longer for my bread to bake now. In the summer, it's just like whipping ass. Like the whole thing is done in like, you know, from getting out the fridge to being done in less than 12 hours. But, it's double that in the winter. Margaret 25:31 Is this making dough? James 25:33 What we're now doing is making a large kind of yeast inoculated...a large yeast culture that we're about to put into the dough. So, the reason we're using AP here is because the yeast will consume more of it, right? And it's...So, then we do that twice, right, we do that feeding twice, which is...so 80% hydration feeding twice. Then, we're going to make the dough itself. I've tried to like refine my process to make it as low stress as possible. And it makes really good bread and it takes not very much time. So, I like to bake with 1500 grams of flour, right? So that's...500 grams of flour is is a good sized loaf, right? Margaret 26:16 So you make three loaves at a time? Okay, James 26:19 Yeah, I make three loaves. I have tried to make one giant choad loaf, but it just sort of...What happens is it will blow the top off your Dutch oven. You'll get like a mushroom. What I do is, I measure up my water first. And if it's cold, I'll use hot water, and if it's hot, I use room temperature water, right. So, right now I run the hot tap a little bit. And then I'm doing the same thing I'm doing 80% hydration, right. So for that, because I'm doing 1500 grams of flour. I want 1200 grams of water. Margaret 26:46 It's so interesting because I usually think of things not in terms of...I don't usually think...I'm not much of a baker, but I don't think of things in terms of the weight of them. I think in terms of the volume of them James 26:55 Weight is so much preferable to volume, like Margaret 26:58 Yeah, no, I believe you. I'm not much of a baker. James 27:02 Yeah, people say that cooking is an art and baking in science. But, I think sourdough was like a vibe...Like once you...once you get it down and you're vibing on the same level as your sourdough starter... Margaret 27:14 Okay, because the other cliche there is, is if you can...if you can bake a cake, you can make a bomb. It's the other cliche. James 27:24 I would not trust this method for bomb making. Margaret 27:27 Yeah, don't vibe with that. James 27:28 Yeah, I'm reminded of...my colleague Robert Evans and I were doing an interview with some some folks who are part of the resistance in Myanmar. They will bomb makers, and one of them's like, "Yeah, man, unfortunately, my friend lost his hand." And we're all sitting around and I know what's coming next, and Robert knows what's coming next, and the guy knows he's gonna have to say it next, and he was like, "We really shouldn't have been smoking, dude." Margaret 27:56 Find out more at https://live-like-the-world-is-dying.pinecast.co

Robert is joined again by James Stout to continue to discuss Alfredo Stroessner. See omnystudio.com/listener for privacy information.

Robert is joined by James Stout to discuss Alfredo Stroessner.  (2 Part Series)  See omnystudio.com/listener for privacy information.

In part two of this week's reverse episode, James Stout continues his conversation with Margaret about the Popular Olympics of 1936 Spain and the competitors who stayed to fight.See omnystudio.com/listener for privacy information.

In this reverse episode, James Stout talks with Margaret about the Popular Olympics of 1936 Spain and the competitors who stayed to fight.See omnystudio.com/listener for privacy information.

Bridget is joined by James Stout to discuss Cecilia Lewis, a Maryland educator who was targeted and run out of Georgia after being hired to lead a DEI program in Cherokee County schools, thanks to a cooked up moral panic about Critical Race Theory. "Why the Black Educator Forced Out Over Bogus Critical Race Theory Claims Agreed to Share Her Story": https://www.propublica.org/article/cecelia-lewis-educator-cherokee-georgiaSee omnystudio.com/listener for privacy information.

Robert is joined again by James Stout to continue to discuss the Tobacco Industry.See omnystudio.com/listener for privacy information.

This week Francis talks with investigative journalist James Stout about the prevelance of 3D printed guns in the hands of revolutinaties fighting against the oppressive and genocidal military government of Myanmar. James met with the many of the young people who have been fighting this war for the last eighteen months.  Check out the five part series featuring interviews with the fighters here *SPECIAL ANNOUNCEMENT* We now have a storefront to sell the patches, buttons, and magnets that we also give out as flair for our $10 tier. Buy some sweet gear here: www.hellofawaytodie.com/shop We have a YouTube channel now -- subscribe here and get sweet videos from us in which we yell in our cars like true veterans: www.youtube.com/channel/UCwlHZpNTz-h6aTeQiJrEDKw You can follow the show on Twitter here: @HellOfAWay Follow Nate here: @inthesedeserts Follow Francis here: @ArmyStrang

Robert is joined by James Stout to discuss the Tobacco Industry. (2 part series) FOOTNOTES: https://daily.jstor.org/a-brief-history-of-tobacco-in-america/ https://www.africaresource.com/rasta/sesostris-the-great-the-egyptian-hercules/james-buchananduke-father-of-the-modern-cigarette-by-william-kremer/comment-page-1/   https://library.duke.edu/rubenstein/scriptorium/eaa/tobacco.html https://library.duke.edu/rubenstein/scriptorium/eaa/duke-doc.html https://sites.middlebury.edu/smokingkills/forms-of-tobacco-advertisement/ https://csts.ua.edu/files/2016/09/A-History-of-Tobacco-Trading https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5402187/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3490543/?report=classic#bib3 https://www.jstor.org/stable/40469740 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1470496/?report=classic https://www.google.com/books/edition/The_Cigarette/JX6mDwAAQBAJ?hl=en&gbpv=1&printsec=frontcover http://www.cigarettecentury.com/ See omnystudio.com/listener for privacy information.

Today we speak to journalist James Stout about the 3D-printed guns used by Myanmar rebels against the brutal junta forces. - www.patreon.com/popularfront - www.popularfront.co - www.twitter.com/jake_hanrahan - www.instagram.com/popular.front

Spooky Week continues with the story of how the black cat became synonymous with syndicalism and sabotage. Join Robert Evans, Christopher Wong, Shereen Lani Younes, Garrison Davis, James Stout and Sophie Lichterman for a live episode of It Could Happen Here and Q&A. Upon purchasing your ticket, you'll be redirected to the show screen where there will be a prompt for you to submit a question to the hosts. Questions are picked at random, but be sure to get yours in as it may be featured in the live episode!  See omnystudio.com/listener for privacy information.

All of this week's episodes of It Could Happen Here put together in one large file. Join Robert Evans, Christopher Wong, Shereen Lani Younes, Garrison Davis, James Stout and Sophie Lichterman for a live episode of It Could Happen Here and Q&A. Upon purchasing your ticket, you'll be redirected to the show screen where there will be a prompt for you to submit a question to the hosts. Questions are picked at random, but be sure to get yours in as it may be featured in the live episode! https://www.moment.co/ichhSee omnystudio.com/listener for privacy information.

All of this week's episodes of It Could Happen Here put together in one large file. Join Robert Evans, Christopher Wong, Shereen Lani Younes, Garrison Davis, James Stout and Sophie Lichterman for a live episode of It Could Happen Here and Q&A. Upon purchasing your ticket, you'll be redirected to the show screen where there will be a prompt for you to submit a question to the hosts. Questions are picked at random, but be sure to get yours in as it may be featured in the live episode! https://www.moment.co/ichhSee omnystudio.com/listener for privacy information.

Robert is joined again by Jason Pargin for the final part of our series on Project MKUltra. Join Robert Evans, Christopher Wong, Shereen Lani Younes, Garrison Davis, James Stout and Sophie Lichterman for a live episode of It Could Happen Here and Q&A. Upon purchasing your ticket, you'll be redirected to the show screen where there will be a prompt for you to submit a question to the hosts. Questions are picked at random, but be sure to get yours in as it may be featured in the live episode! https://www.moment.co/ichhSee omnystudio.com/listener for privacy information.

Robert and James are joined  by Steven Monacelli and Snow from Yellow Peril Tactical to discuss a recent Cato Institute panel on armed groups, and the history of armed resistance to white supremacy   Join Robert Evans, Christopher Wong, Shereen Lani Younes, Garrison Davis, James Stout and Sophie Lichterman for a live episode of It Could Happen Here and Q&A. Upon purchasing your ticket, you'll be redirected to the show screen where there will be a prompt for you to submit a question to the hosts. Questions are picked at random, but be sure to get yours in as it may be featured in the live episode! https://www.moment.co/ichhSee omnystudio.com/listener for privacy information.

Robert is joined again by Jason Pargin for part three of our series on Project MKUltra. Join Robert Evans, Christopher Wong, Shereen Lani Younes, Garrison Davis, James Stout and Sophie Lichterman for a live episode of It Could Happen Here and Q&A. Upon purchasing your ticket, you'll be redirected to the show screen where there will be a prompt for you to submit a question to the hosts. Questions are picked at random, but be sure to get yours in as it may be featured in the live episode! https://www.moment.co/ichhSee omnystudio.com/listener for privacy information.

In the first of three episodes, Shereen walks us through a brief history of Libya in order to better understand the country in present-day. Join Robert Evans, Christopher Wong, Shereen Lani Younes, Garrison Davis, James Stout and Sophie Lichterman for a live episode of It Could Happen Here and Q&A. Upon purchasing your ticket, you'll be redirected to the show screen where there will be a prompt for you to submit a question to the hosts. Questions are picked at random, but be sure to get yours in as it may be featured in the live episode!   https://www.moment.co/ichhSee omnystudio.com/listener for privacy information.

Robert is joined again by Jason Pargin to continue to discuss Project MKUltra. Join Robert Evans, Christopher Wong, Shereen Lani Younes, Garrison Davis, James Stout and Sophie Lichterman for a live episode of It Could Happen Here and Q&A. Upon purchasing your ticket, you'll be redirected to the show screen where there will be a prompt for you to submit a question to the hosts. Questions are picked at random, but be sure to get yours in as it may be featured in the live episode! https://www.moment.co/ichhSee omnystudio.com/listener for privacy information.

Andrew joins us to chat about the history of squatting and it's place in creating a more equitable world. Join Robert Evans, Christopher Wong, Shereen Lani Younes, Garrison Davis, James Stout and Sophie Lichterman for a live episode of It Could Happen Here and Q&A. Upon purchasing your ticket, you'll be redirected to the show screen where there will be a prompt for you to submit a question to the hosts. Questions are picked at random, but be sure to get yours in as it may be featured in the live episode! https://www.moment.co/ichhSee omnystudio.com/listener for privacy information.

In part two of this week's episode, Margaret continues her conversation with James Stout about the turn of the century educators who fought--and sometimes died--for a reasonable education for the working class.See omnystudio.com/listener for privacy information.

Margaret talks with James Stout about the turn of the century educators who fought--and sometimes died--for a reasonable education for the working class.See omnystudio.com/listener for privacy information.

Robert sits down with James Stout to talk about the groups saving lives at the U.S. / Mexico border. See omnystudio.com/listener for privacy information.

We sit down with James Stout to learn the history of Molotov Cocktails. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Robert Evans and James Stout start their four part series on the Gen Z Militias of Myanmar. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

This week on the Tiger Bloc Podcast, Snow, Camila and John Chinaman are joined by anti-fascist journalist and European historian, James Stout! With years in investigative journalism, James' work has spotlighted various indigenous peoples' struggles in the face of rampant imperialism and fascist takeovers. Together they discuss the recent military coup and ongoing struggle in Myanmar, how the situation unfolded, what the people are going through, the role of 3D printed firearms such as the FGC9, and much more. If you would like to support YPT's ongoing efforts in podcast, mutual aid, or other forms of content, consider subscribing to us. All proceeds go to covering costs of the podcast, the rest will go towards mutual aid organizations. Host: Snow, Camilia, John Chinaman Guest: James Stout Follow us on Instagram: https://www.instagram.com/yellow_peril_tactical Follow us on Twitter: https://twitter.com/yptactual Subscribe to our Patreon: https://www.patreon.com/yellow_peril_tactical Learn more about James Stout: https://jamesstout.net/ Follow him on Twitter: https://twitter.com/jamesstout Subscribe to his Patreon: https://www.patreon.com/Jamesstout Follow The Boys in Myanmar: https://www.instagram.com/theboysinmyanmar Music credit: AMPUN BANG JAGO by Tian Storm x Ever Slkr

Episode 7, featuring Kelvin Owens and James Stout Kelvin Owens and James Stout, both in the Public Safety department at University Health, join us for a conversation about preparing your mindset for the ongoing journey of trauma informed caring. We talked about seeing humanity, checking in with each other, and showing appreciation and celebrating the successes along the way.

This week, Nate speaks with reporter, academic, and cyclist James Stout about the history of Antifa. What started as a reaction to European fascism became a movement often cited and rarely understood, but James's academic research is focused on this topic--and, particularly, the 1936 Popular Olypics, an anti-fascist international competiton cut short by the advent of the Spanish Civil War. You can support James's work on Patreon here: https://www.patreon.com/Jamesstout   For this week's bonus, Joe and Shocks join Francis to discuss historical instances of draft dodging that involve fleeing into the woods of Alaska, fleeing to Germany, and much more. Get it on Patreon here: https://www.patreon.com/posts/54213692   *SPECIAL ANNOUNCEMENT* We now have a storefront to sell the patches, buttons, and magnets that we also give out as flair for our $10 tier. Buy some sweet gear here:  https://www.hellofawaytodie.com/shop We have a YouTube channel now -- subscribe here and get sweet videos from us in which we yell in our cars like true veterans: https://www.youtube.com/channel/UCwlHZpNTz-h6aTeQiJrEDKw You can follow the show on Twitter here: @HellOfAWay Follow Nate here: @inthesedeserts Follow Francis here: @ArmyStrang

As the 2020 Summer Olympics, postponed because of the COVID-19 pandemic, take place in Tokyo, we take a look at another Olympics planned under difficult circumstances, one that was never able to take place. The July 1936 Popular Olympics were planned to take place in Barcelona as a counter to the games held in Nazi Germany that year, but the Spanish Civil War broke out the day before the games were scheduled to begin. In this episode, James Stout, an investigative journalist with a PhD in modern European history and the author of the recent book The Popular Front and the Barcelona 1936 Popular Olympics: Playing as if the World Was Watching, joins us to tell the amazing story of these games and anti-fascist athletes involved.

James Stout is a lot of things: He is an investigative journalist who owns a PhD, he speaks a handful of languages, he is diabetic, a non-profit partner, and more importantly for us, a cyclist. He is an amazing storyteller, with an incredible journey. Buy James' Book Subscribe to The Gravel Lot. Social Media: Patreon - Facebook - Instagram - Twitter - YouTube - Twitch - Streamlabs The Art of Being a Pebble: A TGL Manifesto Be Free Ride Bikes: The best kit on the market, customized to YOUR specifications. Grimpeur Brothers Coffee: Purchase Viewer Mail or Hello Cyclocross Friends Espresso and support WAP today! Handup Gloves: Use code "PEBBLE$" for 10% off EVERYTHING in store. The Ritual All Natural Skincare: Handmade, small-batch chamois cream made exclusively for your shop or team. BioWheels Fit Studio and Workshop Visit The Gravel Lot website for our latest podcast, Real Talk videos, Bonus Content, shop, social media, and everything in between. Support The Gravel Lot on Streamlabs Or Donate to TGL here Our intro and outro music is from Wataboi, so many thanks to him for the jams, check him out on all the major platforms! https://soundcloud.com/wataboi Special Thanks to Justin Balog and Mixed Media Machine

Doping has sadly become a perennial issue in cycling. Every year there's a new drug, a new disgrace and a series of articles on websites where we all persuade ourselves that this will be the last time this happens. Let's be clear. Cycling is far cleaner than it once was. Despite the non-endemic media's perception of bike racing as a kind of endurance version of WWE wrestling, the vast majority of riders and racers wouldn't know where to begin doping. But that doesn't mean they don't wonder how it feels. Everybody who has found themselves in the gruppetto all week, only to see the same guys ride away from them three weeks later, has marvelled at how form can change that fast. We've all asked ourselves what it is like to not get tired, to always be the hammer and never the nail. Does it feel like every day on the bike is your best day? Or a little bit superhuman? Or like you've had too much coffee? What does doping feel like? After decades of racing in the bunch, a top amateur racer satisfies his curiosity in a clinical trial and discovered that it's not what you put into your body, but what you get out, that matters.The latest in this series is ‘New Blood' by James Stout, from Rouleur 20.4. Download the Rouleur app and use the code NEWBLOOD to read the whole issue free of charge.SPONSORED BY LAKAWe are delighted to have Laka as a brand partner of the Rouleur Podcast.Laka is a team that looks out of each other. Laka's collective cover is made for cyclists, for life on and off your bike. Laka has flipped outdated traditional insurance on its head.No more fixed upfront premiums. Instead, your monthly contributions are based on the collectives' claims that month. Your max monthly price is capped, but the savings are all yours. Plus, 80% of your money goes straight back into the collective: fixing, replacing, helping, whatever. And the other 20% keeps their wheels spinning. It's as simple as that.And when s*** does hit the fan, Laka's got your back. Claims are handled by experts and usually agreed within a day. With no depreciation or excess. Laka are so over annual contracts locking you in…with Laka – if you want to leave, you can. Anytime.If you are new to Laka, you can get a £10 credit by signing up today. Just use the discount code: rouleur See acast.com/privacy for privacy and opt-out information.

This episode of the podcast is going to be slightly different. Rather than talking to a current cyclist, I'm going to be investigating the life of a cyclist from the past. You've probably never heard his name before and you're even less likely to have heard his story. He was a German-born American called Maximilian J. St. George. His story is told via extracts from his book, Traveling Light or Cycling Europe on Fifty Cents a Day read by the actor Jeremy Walker with contributions from the historian Dr James Stout, the cycling writer Michael Hutchinson and two Romanian long-distance cyclists Lehel Benedek and Elod Keresszegi. It's an epic take of an epic cycling journey from over 100 years ago by the original Mr. Cycling Europe…