Podcast appearances and mentions of king arthur flour

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

Today, Hillary joins me, I've affectionately nicknamed her Hilly. Her health journey, like so many others, began with concerns about her future health and where she was headed. Hilly took control to regain her joy and comfort in her own skin. Her story is filled with some pretty amazing achievements, both internally and externally, as she tracks her goals and celebrates her substantial progress. Her experiences are not just personal victories but also serve as inspiration to others, spreading happiness to others in her daily life and motivation within the Southern & Healthy community. I am so grateful to have a small part in her life and I am so glad that she is in mine! Scroll down to meet Hillary's man, and support their business! *Season 4 Episode 40 Meet Hillary's Husband, The Bread Guy The Bread Guy brand all started just before the Guys first son was born on a quest to make his mom's sourdough bread! He is a self-taught baker from countless articles and books and YouTube-university. His education was rounded out with a weekend intensive course at King Arthur Flour in Vermont that focused on techniques and how to open your own bakery! From there they grew into local Farmers Markets, Wholesale breads to restaurants as well as sell out of their Retail Bakery storefront in Markle, IN! They have expanded their repertoire to include a Long Proofed, (minimum of 24 hours) Whole Wheat Sourdough loaf that is made with a Non GMO, Whole Wheat Flour! This has been a game changer for her THM journey! They are excited to finally offer shipping all over the USA for this as well as all of their other bread products (dips, pastries and flours excluded)! https://thebreadguyllc.com/ Enjoying these podcast episodes? Support My Work with a Tip! If you love the content and value the tips, recipes, and advice I share, you can show your appreciation with a tip in my jar. Your support helps me continue creating content that inspires and empowers you on your journey. Thank you for being a part of my community!

We'd love to hear from you! -- Take our survey at strongsenseofplace.com/survey. In this episode, we get excited about two books: the audiobook version of Rivals, written by Jilly Coooper (read by Georgia Tennant) and Big Book of Bread: 125+ Recipes for Every Baker from King Arthur Flour. Then Mel shares her extreme enthusiasm for sandwiches and The Sammies Awards.  Links Rivals by Jilly Cooper(read by Georgia Tennant) King Arthur Flour Big Book of Bread: 125+ Recipes for Every Baker Podcast: How the Sandwich Consumed Britain Read: How the Sandwich Consumed Britain The art of the Ultimate Sandwich The Guardian Audio Long Read podcast The Guardian Long Read archive Sandwich Designer of the Year Awards Recap of the 2023 Sammies Meet the Chef Behind the UK's Best Sandwich, the Smokey Roll Smokey Roll recipe Mountain Feta & Merguez Wrap by Simon Broadribb Transcript of this episode. The Library of Lost Time is a Strong Sense of Place Production! https://strongsenseofplace.com Join our FREE Substack to get our (awesome) newsletter and join in chats with other people who love books and travel. Do you enjoy our show? Do you want to make friends with other (lovely) listeners? Please support our work on Patreon. Every little bit helps us keep the show going and makes us feel warm and fuzzy inside - https://www.patreon.com/strongsenseofplace As always, you can find us at: Our site Instagram Substack Patreon Parts of the Strong Sense of Place podcast are produced in udio! Some effects are provided by soundly. Learn more about your ad choices. Visit megaphone.fm/adchoices

On the latest episode of Pass The Spatula, it's Jenneh Kaikai, the baker behind the custom cake business, Pelah Kitchen. Jenneh talks about her high school years in Lowell, Massachusetts; her first paying job (thank you, McDonald's); and her college and career journey through public health, urban planning, and NYC's City Hall. Jenneh also shares how Pelah Kitchen came to be, how she brushed up on her baking know-how via YouTube and Skillshare, and what role social media played in helping her discover the cake community. The popular baker also drops lots of advice about careers. Accolades and wealth aren't necessary for getting ahead, she says. Curiosity, authenticity, and leaning into your background and lived experiences are potentially more important today. Hosted by Lucky Ahmed, Ethan Pinales and Jessica RamirezThe Pass The Spatula series was created by Lucky Ahmed, Annalysse Melendez, Ethan Pinales, Jessica Ramirez, Aylin Sanchez, and Yu Ying Yuen. Thank you to Wegmans, King Arthur Flour, Tilit, and Grove Street Hospitality for supporting our show.Original theme music by Ethan Pinales of Food and Finance High School. Pass The Spatula the pod is produced by The Cherry Bombe Podcast Network and supported by Food Education Fund (FEF).⁠FEF is a non-profit based in New York City dedicated to enriching the lives and education of culinary-focused public high school students and alumni. If you'd like to learn more or support their work, visit foodeducationfund.org. ⁠

“As time goes on, you understand how to start reading the data and you get a sense of the levers you can pull if you need to change something, like if you need to make more money or if you need to cut expenses.” This week, Parker chats with Becca Brown about her financial journey. Becca is the founder and CEO of Uppercase Industries, a consumer insights and marketing strategy company that specializes in building highly customized business growth and marketing launch plans that help clients reach and exceed their goals. Uppercase works with big-name brands such as Applegate and King Arthur Flour and small startups alike to grow their businesses with smart consumer targeting and creative messaging. The Bottom Line by Evolved Finance explores the financial journeys of some of the most successful online educators, thought leaders, influencers, and service providers in the online space. Each week, Parker sits down with a current Evolved Finance client to talk about their relationship with money and how their mindset has changed as their business has grown. To learn more about Evolved Finance: Follow us on iTunes and leave a review: https://podcasts.apple.com/us/podcast/evolved-finance/id1227529139 Download our free audio course: www.evolvedfinance.com/audiocourse Follow us on Instagram: https://www.instagram.com/evolvedfinance/ To learn more about Becca and her business: Follow Uppercase Industries on Instagram: https://www.instagram.com/uppercase.industries/ Follow Becca on Instagram: https://www.instagram.com/becc_brown/ Subscribe to Uppercase Industries Newsletter: https://www.uppercaseindustries.com/newsletter

Throughout the centuries, one question continues to be asked throughout time immortal, echoing through generation after generation as the millennia fly by while still never being adequately answered: “Who's the King?” Hard to answer, we know, given the plethora of Kings one could choose - Martin Luther King, Carole King, Don King, Gayle King, King Cotton, Nat King Cole, Rodney King, King Cole Gillette, Billie Jean King, King Arthur Flour, Regina King, Stephen King, King Koopa, the Kings of Comedy, and, naturally, King Ralph. Alas, none of those are the one true King, but take heart, dear listeners, as our boys Sid and Keith have got the right answer, the simple cup of the carpenter that turns out to be the one True Grail - Cash. Money. Paper. Dolla Dolla Bills, y'all. On this week's Overlap Podcast, we get the Royal treatment on how the Money Monarch Myth can put you on the path to Full Fiscal Failure. Our boys will help get you to where you'll be making stacks on stacks on stacks for your business with cash flow management tips and tricks - you'll be graduating from it being All About the Benjamins to All About Them Clevelands, Son. (Just Google it. We'll wait.) So get ready to make them money moves on this week's Overlap Podcast (and, seriously, find “King Ralph” streaming somewhere - it's a freakin' classic - Peter O'Toole and John MFing Goodman. That's all you should need to know.)  

Hi Bakers, Is this too much? I'm not sure but I love these brownies! My favorite ice cream is chocolate and loaded with sweet swirls of marshmallow and caramel with tiny chocolate fish running through it…can you guess which one it is?? These decadent brownies were inspired by my love for this combination of flavors. I took my favorite brownie recipe and turned it up a notch with a few simple additions. You can make it easy on yourself and use jarred salted caramel sauce. I love Trader Joe's brand. If you want to make your own caramel, check out the website for my version of Salted Caramel Sauce. Get your chocolate and caramel fix in one easy bake. Enjoy! ~Carolyn Gluten-Free Caramel Marshmallow Swirl Brownies adapted for gluten-free from King Arthur Flour's recipe for Fudge Brownies Makes one 9”x13” pan Cocoa/Egg mixture 4 large eggs 1 1/4 cups cocoa powder 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon espresso powder Flour Mixture 1 1/4 cups Cup4Cup Multipurpose Flour 1/4 cup blanched almond flour 2 teaspoons sweet rice flour 1/2 teaspoon xanthan gum Butter Mixture 14 tablespoons butter 2 1/4 cups granulated sugar 2 tablespoons applesauce, unsweetened 1 cup Semi-sweet chocolate chips 1 cup salted caramel 1 cup marshmallow creme Preheat the oven to 350F and set the rack in the middle position. Grease a 9x13” pan or line it with parchment paper. In a medium-sized bowl, whisk together dry ingredients except for chocolate chips and set aside. In a large bowl, beat together cocoa/egg mixture ingredients and set aside. This will be thick and shiny like chocolate fudge. In a heat-proof bowl, microwave the butter and granulated sugar stirring every 30 seconds until sugar dissolves a bit and mixture begins to come together and be a bit less grainy. Do not bring to a boil. Add the applesauce and mix well. Add the butter mix to the cocoa/egg mixture and beat until completely combined. Next, stir in the flour mixture until no dry bits remain. Scoop half the batter into the baking pan and smooth out to cover the bottom. Sprinkle with half the chocolate chips. Then, drizzle caramel and marshmallow in long, thick ribbons over the batter. (You may not use all the caramel and marshmallow but this leaves some extra to use to style the dish later if you want.)Cover with remaining brownie batter. Smooth the top to cover most of the caramel and marshmallow. Using a butter knife, create swirls through the batter so that the caramel and marshmallow makes streaks through it. Sprinkle with the remaining chocolate chips. Bake for about 30 minutes or until a skewer inserted into the center has no uncooked batter clinging to it. Some moist brownie crumbs will coat the skewer and that's what you want. Let cool and cut into squares. Enjoy! --- Send in a voice message: https://podcasters.spotify.com/pod/show/carolyn-hillyer/message

Hello, and welcome to another episode of the podcast. Today on the podcast, I have an interview with Gesine Bullock-Prado, but before we get started, I want to talk to those of you listening who have written recipes that you want to turn into a book to share with your family, friends, or customers. I know that so often we cook and cook, or we're the keeper of the family recipes, and we want to share our recipes in a tangible way, not just with the food but also in a book. I've been doing a lot of cool things behind the scenes with Canva and Amazon Kindle Direct publishing. As a result, I see the potential for you (fellow home cooks and recipe collectors) to create and self-publish a recipe book for your family, friends, or clients on the free publishing platform Kindle Direct Publishing. I am creating a PILOT PROGRAM to teach a small group of interested cooks and bakers how to create and self-publish recipe books. My goal is that you will finish the program with two self-published recipe books to share family recipes, give away as holiday gifts, or attract clients/customers to your business. If you'd like to learn more about this offer, head over to www.cookbookwritersacademy.com/pilot-program-cookbooks, and I'll send you details about how you can access one of the limited spots in this pilot program. So what does it mean to be a pilot program? I've done this work but never taught it - so first time taught it so:  You get to learn as I learn Lots of interaction with me and others in the group A smaller group of students Time to ask questions and help me shape the future program Because the program is a pilot - the price will be a no-brainer You will learn a repeatable process Available outside of the GPGP program Now onto the show: Today, I have an interview with Gesine Bullock-Prado. Gesine is a pastry chef, instructor, and author of six books and lives in White River Junction, VT. In her 18-year career, Gesine has run her own pastry shop and become a baking instructor at King Arthur Flour's Baking Education Center. She is the owner and baking instructor at Sugar Glider Kitchen and is working towards getting her Vermont Master Gardener Certification in 2023. Today we talk about her move to Vermont, where she fell in love with the Green Mountain State's flavors, we go in-depth about Vermont's six unique seasons, and we discuss some recipes unique to Vermont, such as Salt rising bread, Marlborough pie, and Sugar on Snow.  Things We Mention In This Episode: Learn more about the Pilot Program for self-publishing cookbooks Visit Gesine's Sugar Glider Kitchen online   

Bio: Gesine Prado is an acclaimed pastry chef, home cook, and baking instructor, teaching regularly at King Arthur Flour, Stonewall Kitchen, and her own baking school in Hartford, Vermont: Sugar Glider Kitchen. The school is attached to her 18th century farmhouse where she lives with her husband, two dogs, two cats, one goose, three ducks, and five chickens. Website: ://www.gesine.com/ TV Show: https://www.foodnetwork.com/profiles/talent/gesine-prado My Vermont Table: https://www.amazon.com/My-Vermont-Table-Recipes-Seasons/dp/168268735X/ref=asc_df_168268735X/?tag=hyprod-20&linkCode=df0&hvadid=598365505154&hvpos=&hvnetw=g&hvrand=14326600201273528908&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9032305&hvtargid=pla-1676811135036&psc=1 Confections of a Closet Master Baker: One Woman's Sweet Journey from Unhappy Hollywood Executive to Contented Country Baker: https://www.amazon.com/Confections-Closet-Master-Baker-Hollywood-ebook/dp/B002MHOCQM?ref_=ast_author_dp Sugar Baby: Confections, Candies, Cakes & Other Delicious Recipes for Cooking with Sugar: https://www.amazon.com/Sugar-Baby-Confections-Candies-Delicious-ebook/dp/B008ZR92C2?ref_=ast_author_dp _____________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

In this recipe I'm talking about the recipe I can't get away from. I crumbled under the pressure of seeing so many other bakers trying King Arthur Flour's 2023 Recipe of the Year, the cinnamon crisp coffee cake, and the first few iterations that they've published. I liked it, but still tweaked it, which is the joy of home baking - making exactly what you want in the way you want it! And experimenting! Go to flourbuttereggssugar.com for recipes, email me at flourbuttereggssugar@gmail.com and find us on Instagram.

Employee engagement and workplace cultures took a bashing during and post the Pandemic.  Many employees today are far less tolerant of outdated, uncaring, and inauthentic practices, attitudes, and behaviours. We know this because they are voting with their feet.  So how can you fortify your culture and set your business and the people that power it up for success?   Andy Goram talks to Shaara Roman, author of the book "The Conscious Workplace" about what it takes to build a sustainably enabling culture, where you hold on to more of your talent, who succeed and thrive. ----more---- Join The Conversation Find Andy Goram on LinkedIn here Follow the Podcast on Instagram here Follow the Podcast on Twitter here Check out the Bizjuicer website here Get a free consultation with Andy here Check out the Bizjuicer blog here Download the podcast here ----more---- Useful Links Follow Shaara Roman on LinkedIn here Find Shaara's Website here Find The Conscious Workplace book here Follow The Silverene Group on LinkedIn here Find the story about King Arthur Flour and Employee Ownership here Find out more about Employee Stock Ownership Plans here Find out more about the Leesa Mattress story  Find the Vital Friends book here ----more---- Full Episode Transcript Get the full transcript of the episode here

Welcome to the Conscious Millionaire Show for entrepreneurs,  who want to create an abundant future for themselves and humanity. Heard by millions in 190 countries.  Do you want to put more money in the bank, create a powerful impact, and enjoy a purposeful life? This is the podcast for you! Join host, JV Crum III, as he goes inside the minds of Millionaire Entrepreneurs and World-Class Business Experts. Today's featured episode... Ryan Honeyman: How to Start and Build a B-Corp Ryan Honeyman is a sustainability consultant and author of "The B Corp Handbook: How to Use Business as a Force for Good". His clients include Ben & Jerry's, King Arthur Flour, Method, Klean Kanteen and Nutiva. Like this Podcast? Get every episode delivered to you free!  Subscribe in iTunes Download Your Free Money-Making Gift Now... "Born to Make Millions" Hypnotic Audio - Click Here Now! Please help spread the word. Subscribing and leaving a review helps others find our podcast. Thanks so much! Inc Magazine "Top 13 Business Podcasts." Conscious Millionaire Network has over 3,000 episodes and millions of listeners in 190 countries. Join us as a regular listener to get money-making secrets on how you can grow your business and profits faster!

Welcome to the Conscious Millionaire Show for entrepreneurs,  who want to create an abundant future for themselves and humanity. Heard by millions in 190 countries.  Do you want to put more money in the bank, create a powerful impact, and enjoy a purposeful life? This is the podcast for you! Join host, JV Crum III, as he goes inside the minds of Millionaire Entrepreneurs and World-Class Business Experts. Today's featured episode... Ryan Honeyman: How to Start and Build a B-Corp Ryan Honeyman is a sustainability consultant and author of "The B Corp Handbook: How to Use Business as a Force for Good". His clients include Ben & Jerry's, King Arthur Flour, Method, Klean Kanteen and Nutiva. Like this Podcast? Get every episode delivered to you free!  Subscribe in iTunes Download Your Free Money-Making Gift Now... "Born to Make Millions" Hypnotic Audio - Click Here Now! Please help spread the word. Subscribing and leaving a review helps others find our podcast. Thanks so much! Inc Magazine "Top 13 Business Podcasts." Conscious Millionaire Network has over 3,000 episodes and millions of listeners in 190 countries. Join us as a regular listener to get money-making secrets on how you can grow your business and profits faster!

How do you create novelty around one of the oldest businesses on the planet? Well, King Arthur Flour is focusing on customers and their wants and needs. Whether it's with recipes or the kind of flour home chefs want, their north star is always, “how do we best serve the baker?” With the help of King Arthur and home pizza oven designers from Breville and Ooni, we talk about how technology in baking is changing the game for pizza lovers.

Hi Bakers!! Nice to have you back in the kitchen with me! I love making this simple yet delicious dessert all summer long and I know you will too! You can vary the fruit by what looks the ripest or just keep making your favorite! I love the combination of peaches and blueberries, strawberries and blueberries, or just plain strawberries! You can't go wrong with this recipe. It can be made ahead and assembled later which is always nice. For something different, make a shortcake station with lots of fruit options and everyone gets to make their own custom dessert! This recipe was adapted from the Joy of Cooking recipe for Buttermilk Biscuits and is one of my favorite summer treats! Enjoy! - Carolyn Gluten-Free Strawberry Shortcake DRY 2 cups Cup4Cup Multipurpose Flour* 1/2 cup blanched almond flour or oat flour 1 teaspoon Koda Farms Sweet Rice Flour 1/2 teaspoon salt 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 4 tablespoons granulated sugar 1/2 cup cold butter cut into chunks WET 1 large egg 2 tablespoons unsweetened applesauce 3/4 cup buttermilk 4-5 cups strawberries or other fresh soft fruit 1 tablespoon granulated sugar a squeeze of lemon juice 1-pint heavy whipping cream 1/4 teaspoon vanilla extract 1-2 tablespoons powdered sugar Optional: cream and sugar for the top Preheat oven to 400F and place rack in the middle position. In a large mixing bowl, whisk together flour, salt, baking powder, baking soda, and sugar. Add cold butter and cut it into the dry mixture until it resembles crumbs and only a few larger bits of butter remain. Place bowl in the refrigerator. In a medium-sized bowl mix the egg, applesauce, and buttermilk together. Add wet ingredients to dry and stir until just combined. The dough will be very soft but it can be shaped with a bit of care. Scrape the dough out onto a floured counter and pat it into a large circle. The height of the dough should be about 3/4 inches tall. Cut into shapes using a cookie cutter, I used one about 3 inches wide. Re-roll the dough scraps and cut out as many shortcakes as you can. Repeat until you don't have any dough. This recipe makes 9 shortcakes. Place shortcakes on a cookie sheet and brush with cream. Sprinkle with sugar if desired. Scones will brown much better if you decide to brush with cream. Bake for 10-14 minutes or until browned on top and firm in middle. Cool on a rack. Wash and slice 4-5 cups of fresh strawberries. In a medium-sized bowl add 1 tablespoon of granulated sugar and a squeeze of lemon juice. Stir to combine. Set aside. Whip the cold heavy cream in a high-sided bowl with a 1/4 teaspoon of vanilla extract and 1-2 tablespoons of powdered sugar. Whip until it forms stiff peaks. Assemble shortcakes by cutting them in half and spooning strawberries on the base top with whipped cream and garnish with mint if desired. Eat immediately! Vegan variation: -Use another gluten-free flour blend that does not contain milk powder. I like Cup4Cup Ancient grains flour for a heartier taste or any gluten-free King Arthur Flour -use non-dairy butter, I like Myoko's brand in the stick, not the tub -substitute vegan milk for buttermilk -use egg-substitute or about 31/4 T more milk in place of an egg *check the ingredient list of this flour blend for possible allergens so you can bake safely! --- Send in a voice message: https://anchor.fm/carolyn-hillyer/message

Known as “Sourdough Duffy”, Chef Matthew James Duffy is a sourdough expert and teacher with an impressive resume. He spent over a decade working as a professionally trained chef in the some of the world's finest kitchens, including a time at Relais & Chateaux property Langdon Hall in Ontario, Restaurant Noma in Copenhagan, as well as five years working with Chef Daniel Boulud at Café Boulud NYC and as Sous-Chef opening Café Boulud Toronto. But even as he toiled in these restaurant kitchens, Duffy was always thinking about sourdough, and how to improve the bread offerings at each restaurant. He eventually left the restaurant kitchen to pursue this passion for baking by working with well-known bakers around the world, reading a library full of bread books, and embarking on a never-ending journey of learning the craft of sourdough baking. On this quest he worked with King Arthur Flour's bread master, Jeffrey Hamelman, and attended classes at the San Francisco Baking Institute and the French Pastry School in Chicago. He has represented Canada twice at the world Slow Food Conference in Turin, Italy, and is currently Professor and Program Coordinator at Centennial College's Pastry Arts Management Program in Toronto. Visit his website at www.matthewjamesduffy.com. Highlights of this episode include: What made Matt embark on a culinary career What drew Matt to sourdough baking His strategy for learning as much as he could about sourdough bread baking Matt's tips on using fresh milled flour What Matt has learned about making panettone Matt's tips on making a high-hydration sourdough Tips for incorporating discard into recipes Matt's goals for his upcoming bread book And much more!

In Episode 129, Greg and Pam discuss hot dogs, pizza, and cheese. Many thanks to MaryBeth and Helen of the Crafty Toads podcast and Toad Hollow for the episode introduction! Check out our group on Facebook! We would love to have you join us there. ***Please help us manage the group by answering the questions when you request to join!*** SPONSORS We are Knitcrate Ambassadors! Are you the kind of knitter who would enjoy receiving a surprise package of yarn in the mail every month? Then you need to sign up for a Knitcrate subscription. Every month, you will receive a selection of curated yarn, a pattern specifically paired to use with the yarn, and a treat. Use code KD20 at checkout for 20% off your first package when you sign up for a subscription. NOTES Dear Listeners We would love to have YOU record and introduction to the show! You can find details in the Ravelry Group Pages or on our website here. Note on Ravelry Links Note that many of the links in our show notes refer to pages on Ravelry.com. If visiting Ravelry causes you harm, please be cautious clicking links. If you are interested in a link that is inaccessible to you, you can email info at unravelingpodcast dot com and Greg and/or Pam will happily send you the information Patreon You can now financially support Unraveling…a knitting podcast on Patreon! Monthly membership levels are available at Swatch ($1), Shawl ($3), and Sweater ($6) and come with rewards like early access to book club episodes, access to a quarterly Zoom call, discounts on all Knitting Daddy patterns, and holiday cards. Nothing about the existing podcast is changing—we will continue to deliver regular and book club episodes like we have been doing for years—everything available via Patreon is extra. Financial support through Patreon helps us cover expenses like web hosting, prize shipping, and equipment upgrades. Yarn in the News We shared a blog post from Tin Can Knits called Why Do We Knit? Come over the Ravelry or Facebook groups and tell us why you knit (or crochet, etc) Greg's Projects Greg finished his Sockhead Slouch Hat by Kelly McClure (project page). He used Life in the Long Grass Moon yarn. Greg started AND finished the Mountain Day Stocking Hat by Toad Hollow. It was a kit of Toad Hollow Yarns DK Toad mini-skeins. Greg is working on his Christmas Eve Cast-on socks. He is using yarn from Oink Pigments. Greg finished Frog from Frog & Toad and is working on his (overrated) pants. When Frog's done, he'll tackle Toad. Pam's Projects Pam finished her Spinning for Socks Socks in cheviot spun from Sadie Spins! and she is loosely followedthe Vanilla Latte pattern by Virginia Rose-Jeanes. Pam worked on the Gro Shawl and is using Twisted Willow Merino Linen Twist yarn. Pam is binding off a Test Knit using handspun yarn. Pam made another crochet coral piece for the NC Museum of Art. No pictures or project page at this time. Pam is pondering her next cast ons. She mentioned the Wilson Cowl, the Reyna Shawl and Skew Socks. Book Club Next episode we will continue Section 2 of The Knitter's Book of Yarn: The Ultimate Guide to Choosing, Using, and Enjoying Yarn by Clara Parkes. This section is about making yarn and we will be talking about Farm Yarns, Fairs and Festivals and Organic Yarns. We try to host book club so you don't need the book to enjoy the discussions but this book is such a wealth of knowledge we highly recommend it! Current/Upcoming Unraveling Events Pam mentioned that Carolina FiberFest has their vendors, craft along patterns and workshop registration up on the website. The disorganized Topalong is still going strong in the Ravelry threads! And it's time for sweaterweather. Join in the fun and knowledge sharing! The Fairs and Festivals KAL is back! Miscellaneous Greg mentioned how delicious Bill's Hot Dogs are. Greg picked up a copy of Coffee Cozies and a French Press to go with it. Pam mentioned the Crispy Cheesy Pan Pizza recipe by King Arthur Flour. Pam mentioned her new Allbirds shoes. Greg talked about how awesome hoop cheese is, especially when it's paired with Nilla wafers. Affiliate Link Disclousure This post contains affiliate links. That means that if you click on a link to Cooperative Press, Amazon, or Knitcrate and subsequently make a purchase, we'll receive a small commission from the sale. You pay the same, and the commissions will help cover our podcasting expenses. Our opinions are always our own. Find us all over the Internet Patreon: Unraveling…a knitting podcast Subscribe in iTunes: The Unraveling Podcast Podcast RSS Feed: Unraveling Podcast Twitter: @UnravelingPod Facebook: Unraveling Podcast Instagram: @UnravelingPodcast Ravelry Group: Unraveling Podcast Greg is KnittingDaddy on Ravelry, @KnittingDaddy on Instagram, and also writes the KnittingDaddy blog. Pam is pammaher on Ravelry  and @pammaher on Instagram

We're wrapping up 2021 here at the Dinner Sisters, and put together an episode of our favorites. I (Betsy) picked three recipes for my family favorites, including: Chicken Spaghetti from Pioneer Woman that we featured in the Creamy Pasta Bakes episode (147). If you're looking to change up the dinner menu - without an "adventure" - this could be just the ticket! Also notable, the No-Knead Garlic Flatbread from King Arthur Flour and the Turkish Pizza, both from the Flatbreads episode, as well as the Hot Brown sandwich from Episode 151: ToastiesKate's sleeper hit was the Banh Mi Meatball Sandwich, from Episode 211: Out of the Box Sandwiches. She couldn't stop eating them, and also recommended making and freezing just the meatballs as a meal prep hack. Kate and I both agreed that the Dahi Toasts by Priya Krishna were the favorite on the year, for both the great recipe and the memories that came along with them. Can't wait to see you in 2022, we have a lot of fun recipes ready to be cooked up and are ready for another trip around the sun with you all! Here's to figuring out what the heck to have for dinner! Full Shownotes:https://dinnersisters.com/2022/01/03/episode-215-2021-year-in-review-whats-coming-up-next/Support the show (https://www.patreon.com/dinnersisters)

Julia Turshen talks to David Tamarkin, the Editorial Director of King Arthur Baking, about King Arthur's 2022 Recipe of the Year.Follow-up links:For more about King Arthur Baking, head here.For King Arthur's Ultimate Sandwich Bagels recipe, head here.For more about Julia Turshen, head here.For more about Zoe Kanan's baking, including bagel pop-ups, head here.For more about Pigeon Bagels, head here.For more about Mo's bagels, head here.

Julia Turshen talks to Alicia Kennedy about vegan baking and more.Follow-up links: For more about Alicia, head here.To sign up for Alicia's newsletter (HIGHLY RECOMMEND DOING THIS!), head here. For Alicia's ‘On Baking' essay, head here.For Alicia's essay ‘I Accidentally Started a Vegan Bakery That Turned My Life Upside Down,' head here.For Miyokos butter, head here.: For more about the Post Punk Kitchen (Isa Chandra Moskowitz's work), head here.For more about Leah Kirts' work, head here. For Brooks Headley's book Fancy Desserts, head here. For Lagusta Yearwood's book Sweet + Salty, head here. For more about King Arthur Flour, head here.For more about Julia Turshen, head here.

Amy sits down with f"orever phone-a-friend" friend, Susan Reid of King Arthur Flour!

In this segment of Talking About Books, Stephanie Dudek of the Troy Public Library presents three items for November. To honor Native American Heritage Month: Joy Harjo's anthology "Living Nations, Living Words," with poems from 47 Native Americans. To help cooks prepare for the holidays: King Arthur Flour's "Baker's Companion." And for the Dec 6th Book Group meeting, Ross King's "Bookseller of Florence." Interviewed by Brea Barthel. See thetroylibrary.org For an interactive map of the Native American poetry, see https://www.loc.gov/ghe/cascade/index.html?appid=be31c5cfc7614d6680e6fa47be888dc3)

There aren't many all-Black burlesque shows, especially in Vermont. But last weekend, a Black-owned theater company called JAG Productions and King Arthur Flour presented “Life in Sepia - Vermont's Black Burlesque Revue.”

Richard Miscovich has been working with good bread, brick ovens and baking education for a while. He was part of America's 'Bread Renaissance', as a student at SFBI and in the very early days of the BBGA, before moving east to King Arthur Flour and Johnson & Wales University. In this episode, Mark and Richard talk about the early days, the vision behind the KA baking school, the current generation of baking school graduates, and geek out on their shared love of wood fired cooking and baking. Helpful Links @rmiscovich1 on Instagram From the Wood Fired Oven on Goodreads Support the Podcast Here! Rise Up! The Baker Podcast website The Bakers4Bakers Community Mark's Blog, with the Bakernomics series Mark on Instagram Credits: Produced and hosted by Mark Dyck Theme song and music by Robyn Dyck Orange Boot Human logo by Fred Reibin

Andrew Janjigian is well known in the bread world as a teacher and writer at renowned entities like King Arthur Flour and America's Test Kitchen. Earlier this year, he launched the Wordloaf newsletter where he continues his work teaching home bakers everything about the craft of baking. In this episode, Andrew shares his long, winding road to becoming a food writer, why it's important to have control of your communication platform and his new focus on elevating Armenian cuisine in America. Helpful Links @wordloaf on Instagram All of Andrew's other links Support the Podcast Here! Rise Up! The Baker Podcast website The Bakers4Bakers Community Mark's Blog, with the Bakernomics series Mark on Instagram Credits: Produced and hosted by Mark Dyck Theme song and music by Robyn Dyck Orange Boot Human logo by Fred Reibin

"Second Rise" is a collection of Mark's favourite conversations from deep in the Rise Up! archives.  This episode was originally broadcast as Episode 25, in September 2018. Martin Philip spent time as a musician and a financier before turning his attention to baking and many, many people are glad that he did.  Martin is the Head Baker at King Arthur Flour in Vermont and author of the amazing memoir and bread book Breaking Bread: A Baker's Journey Home in 75 Recipes. In this episode, Mark and Martin talk about Martin's journey in baking, how he convinced Jeffrey Hamelman to take him on at King Arthur and what it was like to write his book.  But mainly they geek out over the wonderous magic of bread baking.  It's like a leisurely afternoon on the porch pondering the meaning of life through gluten, but in podcast form. Helpful links: Breaking Bread: A Baker's Journey Home in 75 Recipes (Amazon) Martin Philip's Website: Breadwright.com @breadwright on Instagram @kingarthurflour on Instagram Support the Podcast Here! Rise Up! The Baker Podcast website The Bakers4Bakers Community Mark's Blog, with the Bakernomics series Mark on Instagram Credits: Produced and hosted by Mark Dyck Theme song and music by Robyn Dyck Orange Boot Human logo by Fred Reibin

No one likes going to the doctor (unless we're your nurses, of course).  We're dropping the tips on how you can be the best patient you can be.  From telling you to please wear underwear to giving you the deets on prescription assistance, we're here to make your visit not only go smoothly, but to effectively provide yourself with the best care.  Medicine Assistance ToolThat link above will help with specific medications as well as  provide resources to state assistance programs! Salt Rising Bread recipe from King Arthur Flour. These people are the best at making baking easier.  Now go make some toast!Make some toast faster here or here with these mail-order sources for salt-rising bread, or pick up Swatt Bakery's Olivia Mae Salt Rising bread and grab a loaf of LA Cinnamon Bread while you're at it. 

Some employers are saying that they cannot fill jobs. Goldblum and Shaddox have a revolutionary idea: Pay your workers and treat them well. Keywords: McDonald's, Target, Bob's Red Mill, BJ's, Costco, King Arthur Flour, wage fairness, employment, tax policy, Patriotic Millionaires --- Support this podcast: https://anchor.fm/brokeinamerica/support

Ayeshah Abuelhiga’s initial concept for Mason Dixie Foods was a restaurant chain inspired by Southern cuisine. The bigger opportunity, however, turned out to be a packaged brand of better-for-you frozen biscuits. Seven years since its debut, Mason Dixie, which also markets clean ingredient scones, rolls and soon-to-be-launched breakfast sandwiches, has sold millions of baked goods. Perhaps more importantly, the company has gained a foothold in a legacy food category and provided Abuelhiga with the social capital to call out antiquated ways of doing business in the baking industry.  A former product manager with Audi, Abuelhiga has positioned Mason Dixie as “the modern face of Southern food.” The brand is carried in over 5,000 stores across the U.S., including , Target, Publix, Kroger, Costco and all Whole Foods Market locations. Last year, Mason Dixie raised $6.3 million in a Series A round that was primarily led by female investors, and Abuelhiga expects the company to be profitable by the end of 2021. Along with continued growth of the brand, she now has her sights set on revolutionizing the U.S. baking industry and dismantling the outdated traditions upon which it was built, a point she discussed in detail as part of our conversation.   Abuelhiga also spoke about how the combination of her personal history in the food business along with the impact of bias and inequality in her career prompted her foray into entrepreneurship, the spark that spurred the launch of a packaged food brand and how she prepared for and managed meteoric growth. She explained what is needed to create transformational change in baking and how the company is following up a major rebrand with an infusion of socially responsible messaging. Show notes:  0:40: Interview: Ayeshah Abuelhiga, Founder/CEO, Mason Dixie Foods -- Abuelhiga sat down with Taste Radio editor Ray Latif and spoke about baking at home during the pandemic, the reason behind naming the company Mason Dixie, growing up as a daughter of immigrant parents and restaurant owners and why she was drawn to the foodservice industry during college. She also discussed how the frustration of being passed over for promotion four times while working at Audi led her to open a restaurant, how a novel Kickstarter campaign was hugely successful in helping launch Mason Dixie and how overwhelming demand opened the door to a consumer brand. Later, Abuelhiga spoke about a cold call that helped the brand scale its baking operation, expanding distribution beyond the natural channel, why she’s frustrated with the way the baking industry communicates internally and to consumers and how she vetted investors for the company's Series A round. Brands in this episode: Mason Dixie Foods, King Arthur Flour, Brodo, Pillsbury, Simple Mills, Vital Farms, Annie’s, Vitaminwater, Kind Snacks, Pederson Farms

What does it take to rebrand an iconic company after more than two centuries of history, operating in some ways like a startup, propelling innovation, and navigating through its second pandemic? Co-CEO Karen Colberg shares the inspiring history, ethos, missions, and challenges of King Arthur Baking Company (formerly King Arthur Flour Company). With guest host Gary Hawkins. See omnystudio.com/listener for privacy information.

Referenced in this episode:How to Make Cinnamon Rolls That Stay Pillowy-Soft for Days (Food52)Perfectly Pillowy Cinnamon Rolls recipeGenius-Hunter Extra Credit:Check out alllllll of KABC's recipes of the yearMark your calendars: Kristen and Charlotte will be making these cinnamon rolls live on Instagram on 2/26! Follow @kingarthurbaking and @f52podcasts so you don't miss out.Special thanks to listeners Richard (@richofthekings), Kat, and Alik (@aliktamar) for your bun-tastic riffs.Have a nostalgic treat you'd like to share? Email it to me at genius@food52.com or tag me @miglorious.

Referenced in this episode:A Crispy, Cheesy Pan Pizza Anyone Can Make (Food52)King Arthur's recipe of 2020, Crispy Cheesy Pan Pizza (which, not surprisingly, turned out to be our most popular recipe of the year, too)Genius-Hunter Extra-Credit:Jump on it. Perfectly Pillowy Cinnamon Rolls (aka the King Arthur 2021 recipe of the year!)See you in two weeks, genius-hunters! I'll most certainly be baking these cinnamon rolls; let me know how yours turn out at genius@food52.com.

Learn more about everything referenced in this episode by clicking the links below:Kate's new book of essays, Once Upon a Time I Lived on Mars.The 2017 InterPlanetary Panel, which launched the project.The 2018 InterPlanetary Festival Panel, “Autonomous Ecosystems.”All About Eggs, published by Lucky Peach.“Ova Easy” egg crystals, for your solo-Sunday omelettes.“The Aleph” by Jorge BorgesRocannon's World by Ursula Le Guin.“Hey, Elon Musk, What about Toilet Paper on Mars?” by Eric Mack.New Yorker article, “Roommates on Mars,” which outlines the “Nutella Incident.”Endurance.“King Arthur Flour's Baking Hotline Has Never Been Busier — and the Questions Are Getting Personal.”

This week on All Ears, Abby is joined by Emmy and Peabody-winning journalist Maria Hinojosa, whose work on issues that affect the Latinx community has brought her both acclaim and scrutiny. As an intrepid reporter at places like CNN and PBS, as well as the first Latina correspondent at NPR, Hinojosa has long challenged what she sees as the typically inequitable race, gender, and cultural narratives told by these venerable but monolithic institutions. And yet her spirit is unbroken! Hinojosa is a funny, warm, and engaging guest, and she and Abby banter and gossip as well as take on heady topics like immigration reform, overcoming imposter syndrome, and the agenda behind labeling women “angry”. Also, there’s an epic takedown of CNN’s Lou Dobbs you won’t want to miss. Follow Maria on Twitter: @Maria_HinojosaListen to Maria: Latino USA is on all podcast platforms and airs on 240 radio stations across the countryIn The Thick podcastEPISODE LINKSOnce I Was You: A Memoir Of Love And Hate In A Torn AmericaInside the Former Walmart That Is Now a Shelter for Almost 1,500 Migrant Children (New York Times)Fact Sheet: US Refugee Resettlement (National Immigration Forum)The Easiest Loaf of Bread You’ll Ever Bake (Abby's King Arthur Flour recipe)

In Episode 1, I said that conversations about food can turn into conversations about anything. That’s particularly true in this wide-ranging conversation with philosopher Dr. Lisa Heldke. We discuss how looking through the lens of food shows us that everything is always chomping and being chomped on, and that this has some profound implications on our diets, our bodies, and the world around us. We also discuss a lot of other things, including eating food from other cultures, baking, eating at a restaurant where you’re blindfolded, and many more topics besides! Show Notes:Follow us on Twitter at @FoodThoughtPod, and you can drop us a line at ThoughtAboutFood on Gmail. Consider leaving us a review wherever you found us!Lisa Heldke was our guest today. You can find more of her work on her PhilPapers page.Her two books that we mentioned in our talk were Philosophers at Table: On Food and Being Human and Exotic Appetites: Ruminations of a Food Adventurer.I mentioned the book Fortune Cookie Chronicles: Adventures in the World of Chinese Food.Lisa mentioned the book Making Sense of Taste: Food and Philosophy by Carolyn Korsmeyer, which has (among other things) a very interesting conversation on food as art.Lisa also mentioned a couple baking books, Tartine Bread and Bread : A Baker's Book of Techniques and Recipes.Here are the sourdough projects Lisa discussed happening at NC State: the Wild Sourdough Project, and Sourdough Project 2.0.You can take a virtual tour of the sourdough library in Belgium!As we mentioned, there are a lot of good recipes on King Arthur Flour's website.XKCD's (non-serious) theory that sourdough is in a complicated symbiosis with the CoronavirusThe intro and outro music is "Whiskey Before Breakfast" which is both a great traditional song and a good item to add to your weekend to-do list. It was performed and shared by The Dan River Ramblers under a Creative Commons license.In the podcast, we accidentally called Scott Gilbert a philosopher of biology. In actual fact he's a well known biologist (this is what happens when two philosophers get talking to each other!).Here's Lisa's recipe:"My challenge is that too many recipes mean things to me. So, I'll go with what's on my mind right now. I've been baking bread and giving it away (probably about 60 loaves since we went into Stay at Home). My sourdough has never been happier. I've also given away about six wads of my sourdough, to people across the baking spectrum. I'm using a recipe that Tartine Bakery put at the front of its book on bread. I just keep making it over and over, not like a prayer or a meditation or anythying. Like a Lutheran who believes that she is the only thing that stands between her friends and starvation or something. But I guess that's actually the way a Lutheran would meditate. Anyway, the recipe is probably deeply protected, but here's Martha's link to it." 

This August, the hosts are "TCB" -- that's Taking Care of Baking -- to tackle some of their remaining #20for20 baking resolutions. This week Andrea's up with the second of the five Quick Bite episodes: Short and sweet segments to see you through the dog days of summer. She's trying her hand at Salami and Herb Star Bread from King Arthur Flour, a beautiful loaf inspired by Listener Jesse. You can read the full show notes here. Stefin and Andrea will be back together again with feature-length episodes starting September 7, but until then, consider listening to any of the nearly 200 episodes you may have missed. And be sure to tag your summer baking pics @preheatedpod on Instagram. Listeners, we hope our show provides a bit of respite when you need it most. Be well, and thanks for listening! Bake along with Stefin and Andrea in their baking Facebook group, Preheated Baking Podcast Listeners. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Twitter and Instagram, using handle preheatedpod. Listeners, you can always leave the hosts a voice mail at (802) 276-0788.  Join the fun!  Amazon links are affiliate, meaning we earn a few cents from every purchase made through our link.

For further reading, read King Arthur Flour’s guide to converting a yeast bread recipe to tangzhong: https://www.kingarthurflour.com/blog/2018/07/23/how-to-convert-a-bread-recipe-to-tangzhongSupport the show: http://patreon.com/randwichesKnife logo by pixel artist Rachelle Viola: http://rachelleviola.com/Share this show with your friends: https://culinarywotd.simplecast.com/Follow CulinaryWoTD on Twitter: https://twitter.com/CulinaryWoTDSuggest a word: https://docs.google.com/forms/d/e/1FAIpQLSeeuRTni03p2mUm4BdVz6kT-oA9eQ9kaPTArmAS_QhmrkXlVw/viewformThanks to our first patron, Yatrik, who would like to bring our attention to an art fundraiser for the Restaurant Workers Community Foundation: https://yunggarlic.bigcartel.com/restaurantworkerscf.org 

On this week’s podcast we have chef Carolyn Crow. Carolyn is the owner of Black Bunny Bakery, as well as an event planner for the city of Gaithersburg, Maryland. We discuss how she’s been juggling event planning, programming cooking classes for Gaithersburg’s Casey Community Center, preparing baked goods for Black Bunny Bakery, and her new series of online cooking demos. We also talk about favorite desserts, baking resources, department of health regulations and if food should always be delicious =========================== Carolyn Crow =========================== The Black Bunny Bakery Facebook page https://www.facebook.com/blackbunnytreats/Join the conversation on Twitter https://twitter.com/xtinaxenos Check those pics on Instagram https://www.instagram.com/blackbunnytreats/The Casey Community Center https://www.gaithersburgmd.gov/about-us/city-facilities/casey-community-centerSome of her favorite culinary resources are: The King Arthur Flour website, The Convert-Me website and a good kitchen scale. We also discuss Amanda Palmer’s The Art of Asking. Watch her Ted Talk and check out her book=========================== CONNECT WITH US =========================== Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-QIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions. Intro and outro music provided by podcast guest Dylan Ubaldo (check out Toyomansi)Support the show (https://venmo.com/chefworestos)

Over the last few months, have you found yourself asking "what is a Sourdough starter," "why did my cookies crumble," or "what can I bake with these ingredients in my pantry"? Well, good news – you are not alone. As quarantine regulations hit the United States, King Arthur Flour noticed business was far from its usual pre-Easter pace. In the span on a few short days as shoppers hit grocery stores and stocked up on essentials, suddenly shelves were without flour. The team found itself receiving and answering more questions on baking than ever before – which is significant, considering the brand’s 200+ year history. But why the sudden surge in baking? As individuals started spending more time at home with activities canceled, working, or learning from home, and the limited ability to eat out, the interest in baking suddenly skyrocketed. King Arthur understood it needed to quickly pivot on multiple levels. First, how could the brand add resources and innovate to meet the increased demand for retail-sized bags of flour? And second, how could its internal team of experts, including in-house bakers, shift to provide additional live support, educational resources, and tips and techniques as many first-time bakers took to their home kitchens? Loyalty360 recently had the chance to sit down with Bill Tine, VP of Marketing for King Arthur Flour, to dive into the brand’s history, its customer engagement efforts, and how the brand was able to successfully pivot to answer customer questions and meet the unprecedented spike in demand.

It’s another week of sweet rewards as Stefin and Andrea review the Homemade Royce's Nama Chocolate from Jun & Tonic, discuss a portion-controlled version of Japanese Milk Bread Rolls from King Arthur Flour that uses the tangzhong method, and debate buying a stapleless stapler for this week’s bake along, Extra Tall Extra Fluffy Soufflé Pancakes (a.k.a., Gram Cafe Pancakes) from Iamafoodblog.com. Plus, a deep dive into a crucial Japanese dessert ingredient, red-bean paste. You can read the full show notes here. Listeners, our thoughts are with you and your families and loved ones. We hope our show provides a bit of respite when you need it most. Be well, and thanks for listening! Bake along with Stefin and Andrea in their baking Facebook group, Preheated Baking Podcast Listeners. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Twitter and Instagram, using handle preheatedpod. Listeners, you can always leave the hosts a voice mail at (802) 276-0788.  Join the fun!   

Join us as we delve into the paradigm-shifting ethos of trauma-informed care with renowned expert Dr. Megan Gerber. Dr. Gerber is an Associate Professor of Medicine at Boston University School of Medicine and serves as Medical Director of Women’s Health for VA Boston where she directs the Women’s Health Fellowship. Dr. Gerber edited the textbook, “Trauma-informed Health Care Approaches: A Guide for Primary Care.”  We discuss the framework for trauma-informed universal precautions, as well as basics about the prevalence of trauma, strategies for integrating a trauma-sensitive approach into primary care, practical changes for the office environment,  modifications for physical exam methods, and more.   We recognize this topic may bring up upsetting thoughts or memories for some of our listeners. We will provide some self-care and trauma-informed resources in our show notes. The practice of medicine, especially during times of national crisis, can increase our exposure to traumatic events and reactivate difficult memories, predisoposing folks to depression and suicide risk. We just want to reiterate that you are not alone. If you are struggling with thoughts of harming yourself, the national suicide prevention lifeline number is 1-800-273-8255.    Listeners can claim Free CE credit through VCU Health at http://curbsiders.vcuhealth.org/ (CME goes live at 0900 ET on the episode’s release date).    Show Notes | Subscribe | Spotify | Swag! | Top Picks | Mailing List | thecurbsiders@gmail.com | Free CME!   Credits Producer/Writer/Graphics: Beth Garbitelli Co-Producer: Paul Williams MD Hosts: Matthew Watto MD, FACP; Paul Williams MD, FACP, Beth Garbitelli  Editor: Molly Heublein MD (written materials); Clair Morgan of nodderly.com Guest: Megan Gerber MD, MPH, FACP   Sponsors Join the ACP Community! Join the American College of Physicians today! Post-training physicians can take advantage of an exclusive limited-time $100 dues discount. Visit acponline.org/member and use the code ACPDISCOUNT. Discount is only available until June 30, 2020.     VCU Health CE We are excited to announce that the Curbsiders are now partnering with VCU Health Continuing Education to offer continuing education credits for physicians and other healthcare professionals. Check out curbsiders.vcuhealth.org and create your FREE account!   Time Stamps Intro, disclaimer, guest bio (0:00 - 4:09) Guest one-liner (4:24) Picks of the Week*: Keep Going: 10 Ways to Stay Creative in Good Times and Bad by Austin Kleon; Pilgrim at Tinker Creek by Annie Dillard; Molly’s Challah on King Arthur Flour website from cook/food writer Molly Yeh; OXO Good Grips Stainless Steel Food Scale with Pull-Out Display; Buffy the Vampire Slayer on Hulu, Amazon Prime; Devs on Hulu, Amazon Prime; Terry Pratchett’s Discworld series (Book 1 of 40: The Color of Magic, Night Watch) and The Wee Free Men; On Becoming a Healer by Saul J. Weiner MD (10:16)  Kashlak Cases (14:39) Epidemiology of trauma (16:11) Trauma and #MeToo (19:04) Defining Trauma-Informed Care (TIC) (19:56) Integrating TIC into primary care (23:42) Screening in TIC (25:56) Containment and retraumatization (29:56) Inquiring about trauma (31:39) Recap and Office Visit Mechanics (36:24) Building the Relationship (38:56) Common Inquiry Mishaps (39:46) TIC Physical Exam (41:14) Resources for Patients (45:24) Office Environment (48:56) Provider Burnout (50:56) TIC in Covid-19 (53:24) Take-home Points (57:14) Outro (65:44)   *The Curbsiders participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising commissions by linking to Amazon. Simply put, if you click on our Amazon.com links and buy something we earn a (very) small commission, yet you don’t pay any extra.   Goal Listeners will gain fluency in trauma-informed care practices, methods, and perspectives in order to deliver compassionate care to patients who have experienced trauma and reduce the impacts of trauma in the healthcare setting.    Learning objectives After listening to this episode listeners will…   Define trauma-informed care and discuss the various forms of trauma.  Develop increased awareness of prevalence of adverse childhood experience, post-traumatic stress disorders, sexual violence, and intimate partner violence. Foster a safe, calm, welcoming clinical environment for patients who have experienced trauma.  Manage trauma disclosures and assess appropriate next steps for care and referrals. Cultivate advanced communication skills and strategies on the topics of sexual violence, intimate partner violence, and other trauma-related experiences.  Be able to engage in harm reduction strategies when caring for patients with trauma history.      Disclosures Dr. Gerber reports no relevant financial disclosures. The Curbsiders report no relevant financial disclosures.    Citation Garbitelli EC, Gerber MR, Williams PN, Heublein M, Watto MF. “#218 Trauma-Informed Care with Megan Gerber MD”. The Curbsiders Internal Medicine Podcast. https://thecurbsiders.com/episode-list June 8, 2020.  

Stay safe out there! Anti-racism resources: https://www.rachelricketts.com/antiracism-resourcesGood list of organizations to donate to, to support Black Lives Matter causes. What I've Finished:Jill spun up her Mork Made Fiber Co batt.  It's a 2-ply, 4.6oz, 246 yards.My Current Fix:Jill just needs some finishing touches before completing her Dash Away Reindeer by Sara Elizabeth Kellner out of Knit Picks Wool of the Andes in Briar Heather.  She's pulled out her WIP of Fox Paws by Xandy Peters using five colors of Knit Picks Palette.  Her Rav page here.  She's halfway done already with her Soldotna Crop by Caitlin Hunter using Malabrigo Rios in Blue Jeans, Sandbank, Valentina and Magenta.  She used WoollyBear99's modifications for a looser neckline.  She's been spinning some Naked Bubblegum colorway 80/20 South American Wool/Viscose fiber from Goodie Supply Company.  She also started the Frolic Quilt pattern by Cluck Cluck Sew using a kit from Connecting Threads that has Cluck Cluck Sew designed fabrics.What I'm Jonesing For:Jill likes the Pupu scrunchie pattern by Sari Nordlund despite all her scrunchie hatred.  She likes the From Where You Were Plucked newborn hat by Corrie Willard.  She's been looking at baby mobiles, including Monster Mobile by Rebecca Danger, Hot Air Balloons Mobile by Doreen Blask and Hot Air Balloon Baby Mobile by Tatyana Korobkova.  She also likes the pullover Windkissed by Tif Neilan.Re-Ups:Holstgarn Coast and SupersoftUppers and Downers:King Arthur Flour Hot Buttered Soft Pretzels recipe.The Lovebirds (2020) - not originally produced for Netflix, but released there.Total Recall (1990)Dogtown and Z-Boys (2001)Gulp: Adventures on the Alimentary Canal by Mary Roach

We’re back! We didn’t plan to be away this long, but the world changed, quickly. In this episode, we share what it’s been like running three essential businesses during the COVID-19 pandemic, and how we’re coping with all the changes it’s brought about. We’ll have more episodes throughout 2020, so thank you for staying subscribed (or for resubscribing)! Links and Show Notes COVID-19 Poster https://files.fireside.fm/file/fireside-uploads/images/f/ff67b32d-68dc-4ffa-8e3e-157bcf552e52/Ka3mf9nf.jpeg Essential businesses in California (https://covid19.ca.gov/img/EssentialCriticalInfrastructureWorkers.pdf) Sourdough starter recipe from King Arthur Flour (https://www.kingarthurflour.com/recipes/sourdough-starter-recipe) County of San Mateo Health Department COVID-19 safety requirements (https://www.smchealth.org/coronavirus) You can learn more about Amanda, NeoCocoa’s chocolatier, on Episode 1: A Crust and Fudgy Center (https://www.lettucewrappod.com/1) Flatten the curve (https://en.wikipedia.org/wiki/Flatten_the_curve) Cabin fever (https://en.wikipedia.org/wiki/Cabin_fever) Catch up on our previous episodes (https://www.lettucewrappod.com/episodes) Thank you for listening. You can follow us on Twitter and Instagram: Lettuce Wrap: @lettucewrappod (https://twitter.com/lettucewrappod) / @lettucewrappod (https://instagram.com/lettucewrappod) Christine Doerr: @christinedoerr (https://twitter.com/christinedoerr) / @neococoaconfections (https://www.instagram.com/neococoaconfections/) Tammy Tan: @spicehound (http://twitter.com/spicehound) / @spicehound (https://www.instagram.com/spicehound/) or email us at lettucerwrappod@gmail.com (mailto:lettucerwrappod@gmail.com). That’s a wrap! Amazon (https://amzn.to/2DBzg5j) and other links may be affiliates. Purchases help support the show.

David and Renee explore the question-filled world of sourdough starters and bread baking with bread baking expert Andrew Janjigian, a senior editor at Cook's Illustrated Magazine and America's Test Kitchen and a baking instructor at King Arthur Flour.

Andrea's raving about her latest discovery: using spelt flour in Ina Garten's chicken pot pie. Then it's a review of Samoa Cookie Bars from Life Love and Sugar -- better than the boxed version from the Girl Scouts? This week's bake along is a favorite 1920s dessert, the pineapple upside down cake from King Arthur Flour -- this time, made in a skillet. Finally, the hosts take a deep dive into the food history of the 1920s to discover why innovations in science and technology 100 years ago are still influencing how we bake and eat today. You can read the full show notes here. Listeners, our thoughts are with you and your families and loved ones. We hope our show provides a bit of respite when you need it most. Be well, and thanks for listening! Bake along with Stefin and Andrea in their baking Facebook group, Preheated Baking Podcast Listeners. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Twitter and Instagram, using handle preheatedpod. Listeners, you can always leave the hosts a voice mail at (802) 276-0788.  Join the fun! #stillpodcasting

Here’s a likely scenario: Someone recently offered you sourdough starter and you thought “I love sourdough! Why not? How hard can it be?” Then, you start reading and get overwhelmed. Don’t toss out that starter just yet. This guide to getting started with starter can help. (A note from Regan: Before you even start reading, I have one piece of advice that will both save your sanity and ensure you have the most successful baking experience possible. WEIGH YOUR INGREDIENTS. Seriously. A kitchen scale isn’t expensive and it’s invaluable when it comes to getting ratios right… not only in feeding your sourdough starter but also baking in general. This is the kitchen scale I use, but any kitchen scale will work.) Sourdough baking has always been of interest to hardcore bakers. But its recent surge in popularity (due in large part to the excess amount of time we have at home coupled with a nationwide shortage of yeast in supermarkets) has everyone and their neighbor (from a safe six feet away) either starting a starter or thinking about it. Rather than starting a starter from scratch, you may be lucky enough to score some from a friend. The only question is what do you do with a sourdough starter once you have it? Since there’s no manual for What To Expect When You’re Expecting A Sourdough Starter, I wrote this post to help. Am I a sourdough expert? 100% NO. This is a new baking experience for me, too. I’ve been baking FOR YEARS (check out my Everyday Baking e-book). But sourdough is a new challenge. If you want to learn from the experts, go straight to King Arthur Flour’s tutorials. But if you’re like me, you may actually need a little remediation BEFORE even consulting the experts. That’s what this post is all about.   First Step: Ask when the Sourdough Starter was last fed  If you get your starter from someone who is actively baking, it’s likely that it was fed within the last 24 hours. This is important. Starter that’s going to be used soon for baking should be “fed and ripe” (which essentially means that it’s been sitting out at room temperature, growing & bubbling and has been fed within the last 24 hours at least.)  If the Sourdough Starter is NOT ripe or hasn’t been recently fed… You’ll need to feed it for at least a day, maybe more (I’ll explain this more below) to get it happy enough to yield good bread.  How do I know when my Sourdough Starter is ready?  In general, you’re looking for it to double in size between feedings. (Opinions differ as to whether or not this is really necessary, but my experience with my starter is that it’s a good indicator of sourdough starter health. When I wasn’t seeing mine double, I had some failed loaves.)  It’s helpful to mark on the vessel you’re keeping your Sourdough Starter in where it is after you feed it. It will rise and then fall. By marking it you can get a good sense of how far it’s risen.  I’ve also observed that my Sourdough Starter baked well when it was the consistency of something similar to Elmer’s glue (the old school white stuff, not that new-fangled gel stuff… obviously.) If your starter is really watery, even if it’s bubbly, it’s probably not strong enough yet to bake with. How often do I have to feed my Sourdough Starter?  If your sourdough starter is sitting out on the counter, I’d say at least every 24 hours. If you’re trying to get it going again after a stint in the ‘fridge, maybe as often as every 12 hours. I’m learning sourdough is more art and less science than regular baking. Things like room temperature and the natural microbiome of your kitchen seem to influence it as well. So don’t be discouraged if yours is sluggish. With care, you can get it going.  How long can you store Sourdough Starter in the fridge without feeding it?  Most sources say about a week. I’ve kept my “sourdough discard” in the fridge for about a week and it was still churning along at the end of the week. I pulled some out to start it up again and had no issues. It made a beautiful loaf after a couple of days of feeding. What is Sourdough discard?  When you feed your starter, you’ll discard some of it to make room for the feed. This is perhaps the most confusing part to read about online. Advice is all over the place on when to discard and how much.  What I Do (based mostly on King Arthur Flour tutorials) is reserve 4 ounces by weight (113 g or about 1/2 cup) to keep as my ongoing sourdough starter, “discarding” whatever is left (I don’t actually discard it; I store it in the fridge since flour is in short supply. See below “What else can I do with sourdough discard?”)  To the 4 ounces (113 g or about 1/2 cup) of reserved sourdough starter, I add 4 ounces by weight (113 g or about 1 cup) of all-purpose or bread flour + 4 ounces by weight (113 g or about 1/2 cup) of not cold, not hot water. (See below for tips about water.) Summary: 4 oz reserve + 113 g water + 113 g flour = feeding your sourdough What can I make with Sourdough Discard?  I’m making a ton of this Chocolate Chip Banana Bread. It’s awesome, if I do say so myself. King Arthur has a collection of recipes for discard, but I think pancakes are probably the most popular. If the Starter is ripe and has been recently fed… You can proceed to baking, but first… …you need to determine what type of sourdough bread you want to bake. I learned VERY quickly that while I’m a proficient baker, I’m a novice when it comes to sourdough. Sourdough is a subset of yeast-risen breads that can seem really complicated and overwhelming at first (in my opinion). But it doesn’t have to be. You can ease into sourdough baking (like I’m doing) by starting with something simple, like my Easy Sourdough Sandwich Bread.   While the Easy Sourdough Sandwich Bread recipe above won’t yield one of those artisanal boules like these…   These are various Sourdough Boules I made using this King Arthur Flour’s Extra-Tangy Sourdough Recipe …it does yield a soft, slightly-tangy sandwich bread that’s easy to cut, toasts up beautifully and makes a wonderful sandwich bread. It also uses less flour than the traditional sourdough boules, so if it’s your first time working with sourdough, you won’t be risking as much flour if you happen to have an unsuccessful first attempt. (Although, with a good starter and being mindful of the measurements and times stated above in the recipe, I can almost guarantee success!) Once you’ve made a successful loaf or two of my Easy Sourdough Sandwich Bread, you may want to try your hand at the more traditional, artisan breads. I plan to stick with this Extra Tangy Sourdough recipe. It worked really well, so why mess with success? But if you want to explore and find a different sourdough recipe, by all means, do! There are a bazillion sourdough recipes out there. I trust King Arthur Flour the most, though, when it comes to baking. So if you want to be sure you’re using a tried and true recipe, I’d recommend choosing one of their sourdough recipes.  I also recommend watching this video once you’ve progressed a little in your sourdough experience. This type of tutorial is invaluable when you’re ready to take it to the next level. But be warned, if you’re just getting started, it might overwhelm you. Other Sourdough Starter Tips There are a lot of factors that can influence the health of a sourdough starter, ranging from flour choice to room temperature, to water quality. What I’ve shared here are best practices that seem to help the health of my sourdough starter. Use filtered water that’s been sitting out uncovered at least overnight. Tap water seems to make my starter sluggish apparently from trace amounts of chlorine. You can also use distilled water if you have it. Use unbleached flour if possible. Ideally, whole grain works best to “start” a starter and occasionally feeding it with whole-grain seems to be recommended as well. But don’t give up or fail to start baking if all you have is beached, all-purpose. It will work, too. Store your starter in glass, not plastic or stainless steel. Keep it loosely covered at all times. Those little yeast buggers need some room to breathe.    I hope this helps. Again, I’m no expert. But I’ve clocked enough hours taking care of my Alaskan sourdough starter that I feel like I’m at least qualified to give you a little neighborly advice. Come to think of it. I wish we were neighbors so I could give you some fresh sourdough starter, too. Happy Baking. ~Regan

In the pandemic times, sourdough bread is king. Post Reports producer Reena Flores goes on a journey to find out why, with King Arthur Flour co-chief executive Karen Colberg and ancient bread maker Seamus Blackley. Read more:People are baking bread like crazy, and now we’re running out of flour and yeast.Now is the ideal time to learn to make sourdough bread. Here’s how.Subscribe to The Washington Post: https://postreports.com/offer

In this episode we chat with Rachel Zoller (you might know her as @yellowelanor on Instagram). We love chatting with Rachel because she brings her self-taught knowledge and enthusiasm to foraging and combines it with her ability to teach and explain in such an approachable way. While we aren’t currently able to forage in Washington State (recorded in April 2020 during coronavirus quarantine) we came away encouraged to use this time to educate ourselves so that when restrictions ease, we’ll be all the more ready to get out and find some fungi. Links: YellowElanor.com Rachel’s website is a wealth of knowledge for those with a hunger for learning about mushroomsYellow Elanor YouTube Channel Walk along with Rachel through the woods as she forages for mushrooms. They are also a sister & brother team making outdoor videos!Author Euell Gibbons (Books: Stalking the Wild Asparagus, Stalking the Blue-Eyed Scallop, Stalking the Healthful Herbs, etc.)1968 New Yorker article on Euell Theophilus GibbonsChocolate Cream Pie recipe by King Arthur FlourChocolate Pie Crust recipe by King Arthur Flour

Amy chats with King Arthur Flour's baking expert Susan Reid.

Amy talks with Susan Reid of King Arthur Flour. Originally aired on Nov 28th 2018.