Podcasts about Mixer

We're kicking off our latest season with an extraordinary guest with the triumphant on going sags of the owl that was found in a cement mixer at a construction site. Joining us today is Bart Richwalski a Wild Friends Supervisor from Best Friends Animal Society which is a phenomenal and invaluable for domestic and wild animals. To learn more about this amazing organization please click here:https://bestfriends.org/Link for Wild Friends: https://bestfriends.org/e/welcome-to-wild-friendsCement Owl story link: https://bestfriends.org/who-we-are/media/owl-who-fell-concrete-mixer-finds-hope-best-friends-animal-sanctuarySupport us and make your friends jealous with some of our official merch! Take a look here https://just-animals-podcast.myspreadshop.com/As always send us an email at justanimalspod@gmail.com Find us on Instagram @justanimalspod

Wayne Fromm, the innovative inventor behind the original selfie stick and Disney's Magic Talking Mirror, joins the Comic Crusaders Podcast to share his journey and his latest creation — the Snoopy Magic Mixer. Released to celebrate Snoopy's 75th birthday, the Snoopy Magic Mixer is more than a collectible, it's a tribute to one of the most beloved characters in pop culture history. From changing how we take photos worldwide to creating magical Disney experiences, Fromm continues to design products that blend fun, nostalgia, and innovation. In this exclusive interview, host Al Mega dives into Wayne's creative process, his inspirations, and what makes Snoopy such a timeless icon. Watch on Rumble! Visit the Website at: https://frommworks.com/ Get yours at: https://www.amazon.com/Preschool-Drink-Mixer-Kids-Ages Get Wayne's NEW Book, The Inventor's Playbook NOW: https://frommworks.com/playbook-full This is the link to the free preview of the book:   https://frommworks.com/preview   Learn more at: Thank You for Watching / Listening! We appreciate your support! Episode 618 in an unlimited series! Host: Al Mega Follow on: Twitter | Instagram | Facebook: @TheRealAlMega / @ComicCrusaders Make sure to Like/Share/Subscribe if you haven't yet: Rumble/Twitch: ComicCrusaders YouTube: / comiccrusadersworld Visit the official Comic Crusaders Comic Book Shop: comiccrusaders.shop Visit the OFFICIAL Comic Crusaders Swag Shop at: comiccrusaders.us Main Site: https://www.comiccrusaders.com/​​​​ Edited/Produced/Directed by Al Mega

Welcome to the Nothing Shocking Podcast episode 313 with our guest David Dominguez (Engineer, Producer, Mixer)  We discuss his new role with Cranked Up Records, career highlights, and more!   For more information: https://www.daviddominguezproducer.com/ https://www.crankeduprecords.com/   Please like our Facebook page: https://www.facebook.com/nothingshockingpodcast/  Follow us on X at  https://twitter.com/hashtag/noshockpod.   Libsyn website: https://nothingshocking.libsyn.com For more info on the Hong Kong Sleepover: https://thehongkongsleepover.bandcamp.com Help support the podcast and record stores by shopping local at   Big Stricks Vinyl Records and Sports Cards - https://www.facebook.com/p/Big-Stricks-LLC-61560351678007/

280. Implementing the ONE Lifestyle Change that Improves All Aspects of Health with Sue Becker   Isaiah 61:1 AMP “The Spirit of the Lord God is upon me, Because the Lord has anointed and commissioned me To bring good news to the humble and afflicted; He has sent me to bind up [the wounds of] the brokenhearted, To proclaim release [from confinement and condemnation] to the [physical and spiritual] captives And freedom to prisoners,”   *Transcription Below*   Sue Becker is a gifted speaker and teacher, with a passion to share principles of healthy living in an encouraging way.  She is the co-owner of The Bread Beckers and founder of the ministry, Real Bread Outreach, all dedicated to promoting whole grain nutrition. Sue has a degree in Food Science from UGA and is the author of The Essential Home Ground Flour Book. Sue is a veteran home-schooling mom with 9 children and 13 grandchildren. She and her husband Brad, live in Canton, GA. Through her teaching, countless families have found improved health.   Sue's Instagram: @suebreadbeckers Sue's Website Sue's Podcast   Questions and Topics We Cover: You've supplied us with the knowledge, so now let's move on to the wisdom, which is learning how to apply what we now know. What equipment and grain do we need to get started so that this is possible to incorporate into our lifestyle? Once we mill the grain, how long do we have to use it before it loses its nutritional benefits? How long does it typically take to experience benefits from this lifestyle change and what health benefits can we expect to experience?   Related Episodes from The Savvy Sauce: 14 Simple Changes for Healthier Living with Leslie Sexton and Vasu Thorpe 26 Practical Tips to Eating Dinner Together as a Family with Blogger and Cookbook Co-Author, Rachel Tiemeyer 33 Pursuing Health with Functional Medicine Specialist, Dr. Jill Carnahan 129 Healthy Living with Dr. Tonya Khouri 205 Power of Movement with Alisa Keeton (Revelation Wellness) 212 School Series: Benefits of Homeschooling with Jodi Mockabee 256 Gut Health, Allergies, Inflammation and Proactive Solutions with Emily Macleod-Wolfe 261 Edible Theology with Kendall Vanderslice 270 Female Sex Hormones, Periods, and Perimenopause with Emily Macleod-Wolfe 275 Raising Healthy Kids: Free Tips with Emily Johnson   Connect with The Savvy Sauce on Facebook or Instagram or Our Website   Gospel Scripture: (all NIV) Romans 3:23 “for all have sinned and fall short of the glory of God,”   Romans 3:24 “and are justified freely by his grace through the redemption that came by Christ Jesus.”   Romans 3:25 (a) “God presented him as a sacrifice of atonement, through faith in his blood.”    Hebrews 9:22 (b) “without the shedding of blood there is no forgiveness.”    Romans 5:8 “But God demonstrates his own love for us in this: While we were still sinners, Christ died for us.”    Romans 5:11 “Not only is this so, but we also rejoice in God through our Lord Jesus Christ, through whom we have now received reconciliation.”    John 3:16 “For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life.”   Romans 10:9 “That if you confess with your mouth, “Jesus is Lord,” and believe in your heart that God raised him from the dead, you will be saved.”    Luke 15:10 says “In the same way, I tell you, there is rejoicing in the presence of the angels of God over one sinner who repents.”   Romans 8:1 “Therefore, there is now no condemnation for those who are in Christ Jesus”   Ephesians 1:13–14 “And you also were included in Christ when you heard the word of truth, the gospel of your salvation. Having believed, you were marked in him with a seal, the promised Holy Spirit, who is a deposit guaranteeing our inheritance until the redemption of those who are God's possession- to the praise of his glory.”   Ephesians 1:15–23 “For this reason, ever since I heard about your faith in the Lord Jesus and your love for all the saints, I have not stopped giving thanks for you, remembering you in my prayers. I keep asking that the God of our Lord Jesus Christ, the glorious Father, may give you the spirit of wisdom and revelation, so that you may know him better. I pray also that the eyes of your heart may be enlightened in order that you may know the hope to which he has called you, the riches of his glorious inheritance in the saints, and his incomparably great power for us who believe. That power is like the working of his mighty strength, which he exerted in Christ when he raised him from the dead and seated him at his right hand in the heavenly realms, far above all rule and authority, power and dominion, and every title that can be given, not only in the present age but also in the one to come. And God placed all things under his feet and appointed him to be head over everything for the church, which is his body, the fullness of him who fills everything in every way.”   Ephesians 2:8–10 “For it is by grace you have been saved, through faith – and this not from yourselves, it is the gift of God – not by works, so that no one can boast. For we are God‘s workmanship, created in Christ Jesus to do good works, which God prepared in advance for us to do.“   Ephesians 2:13 “But now in Christ Jesus you who once were far away have been brought near through the blood of Christ.“   Philippians 1:6 “being confident of this, that he who began a good work in you will carry it on to completion until the day of Christ Jesus.”   *Transcription*   Music: (0:00 – 0:11)   Laura Dugger: (0:12 - 1:45) Welcome to The Savvy Sauce, where we have practical chats for intentional living. I'm your host, Laura Dugger, and I'm so glad you're here.   Thank you to the Sue Neihouser Team for sponsoring this episode.   If you're looking to buy or sell a home this season, make sure you reach out to Sue at 309-229-8831. Sue would love to walk alongside you as you unlock new doors.   I'm thrilled to get to be back with Sue Becker as my guest today. Make sure you go back and listen to part one, which we recorded last week. She was incredible explaining the one nutritional difference that will change everything. And now today, we're going to learn all of the practicals of how to actually implement this into our lifestyle.   Here's our chat. Welcome back to The Savvy Sauce, Sue.   Sue Becker: (1:45 - 1:46) Thank you. It's so good to be with you again. I can't wait to share even more.   Laura Dugger: (1:46 - 1:52) Well, last time you shared just incredible testimonies of the powerful difference that one nutritional change can make. And you root everything even back in the Bible, and God has really led you on this journey. So biblical passages about bread or grain or wheat appear hundreds of times throughout the Bible. But do you have any specific ones that come to mind that God has highlighted in your own life?   Sue Becker: (1:53 - 11:48) Yes, for sure. Shortly after, you know, I think I mentioned there's a way that seems right to a man, but the end thereof is death. And we don't necessarily relate that to bread, but it certainly does describe what happened, you know, when the steel rolling mills displaced the local miller.   And then one, another one is Proverbs 23, verses 1 through 3, I think somewhere thereabouts. You know, white bread has always been around. The wealthy, the royalty, they wanted fluffier bread and they found a way.   And they knew that they could make these sieves, if you would, out of reeds, and they would sift the bran and germ out to produce fluffier bread. But only the wealthy could afford that. Two reasons.   Only the wealthy could afford servants or slaves or bakers, you know, to bake their bread for them. That was the royalty. But then also the poor people, when they sift the bran and germ away, they lose about 25% of the flour.   So, for 100 bag of grain or, you know, 100 pounds of grain, you are going to end up with 75 pounds of flour, 25 pounds of bran and germ. They couldn't give that up. You know, they couldn't just throw away, discard that food source.   So, they ate what was called dirty bread or peasant bread or whatever that we now pay extra money to get back to. But, you know, when I started milling and I read Proverbs 23 in a different light, because what happened with the steel rolling mills, when the white flour came on the scene for the first time in the history of the world, which you won't read about this in a history book, white bread, white flour became food for rich and poor alike. And that's why we began to see sickness and disease.   The wealthy had it. And, you know, the royalty had it. But Proverbs 23 says, “Be careful when you sit down to the king's table. Do not crave his dainties and his delicacies.” And I always thought that might be things like, you know, squid or, you know, eyeballs or foods that caviar, you know, things that we couldn't afford. But dainties and delicacies to me now describes white flour, fluffy things, bread and pastries and cakes.   So, God says don't crave his dainties and delicacies. They are deceitful food. And it even says put a knife to your throat lest you be given the gluttony.   We talked last time about bread. People thinking, you know, gaining weight. Well, you know, the white flour dainties and delicacies.   Yes, they lead to gluttony. So that was one that really came to mind. And then, of course, Isaiah 55 verse two. “Why do you spend your money for that which is not bread and your earnings for what does not satisfy?” And so, I always thought, oh, Lord, I didn't know it wasn't bread. You know, I didn't know that's what I was spending my money on.   But just a few weeks ago, I was thinking about that verse again in a little different light. Like He was saying, why are you spending your money for that which is not bread? We're spending all this money moving away from bread on food, the keto, the fat, the all these the meat.   You know, we're spending our money on all these things that aren't bread. They don't satisfy like bread does. So that was a little different light.   Yes, on the one hand, what I thought I was spending my money on. I didn't know it wasn't bread. But then now all these anti-bread, anti-grain diets.   Why are you God saying, why are you spending your money on all of that on and your earnings for what does not satisfy? So that was a little different light on that picture. And of course, then Haggai chapter one, verse five says, “You sow much, but you reap little you eat, but no one is full. You drink, but you never have enough. And he who earns wages, earns it to put it in a bag with holes in it.” And you may be going, how does that relate to bread?   We spend all this money on food, and I air quotes “food stuff” that is taking our health away, making us sick. To me, that's a bag with holes in it. Because then what do we spend the rest of our money on health care, medicine, whatever.   So those were some, some pretty profound scriptures that God showed me. And 1 Timothy 4:1-3. It says that the Holy Spirit declares that on the last day, some will turn away from the faith and pay attention to deceitful spirits.   And listen to these doctrines of demons. This is the scripture saying this misled by the hypocrisy of liars who forbid marriage and advocate abstaining from foods, which God has created to be gratefully shared by those who believe and have a clear knowledge of the truth. That's pretty powerful.   That's pretty powerful because you can grill yourself a steak. You can eat an apple all by yourself. You can eat fruits and vegetables all by yourself.   You're not going to make one roll. You're not going to make one piece of bread. Bread was made to be shared. And even the word companion means with bread. Did you ever think about that? So, um, that's, that's pretty powerful that in the end times and, you know, wherever you are with that, but we have to believe that there are teachings that are teaching us to for, you know, to not eat foods that God created to be shared and bread is at the top of that list.   So those are some powerful bread scriptures that that have just ministered to me. There's, there's just so many, you know, and Jesus John 6:35, I typically sign my book that way. Jesus says, “I am the real bread of life. And he who comes to me shall be satisfied” in Isaiah 61. That's a verse the Lord gave me so many years ago. And, you know, most people know it, the spirit of the Lord God is upon me because he's anointed me to preach the gospel, you know, and I'll never forget.   I had the great privilege of sharing the gospel one time, which is not something I normally do. And at a women's homeless shelter in Atlanta, and I saw in seven or eight people after I shared gave their life to the Lord. And I was like, oh, this is what I want to do.   I don't want to talk constipation and poop anymore. And surely it's not important. And I really got kind of down about it.   I was like, yes, I want to go share the gospel. This can't be important. And a couple of days later, after that wonderful, glorious experience, I mean, I literally wanted to go hand tracks out on the street corner.   I just wanted to be one of those people. And I was supposed to be going to speak at a women's Bible study, giving my what my children lovingly call mom's poop talk. And I got up and I was like; I didn't want to do it.   And I just cried out to the Lord. I was like, I don't want to talk poop anymore. There's so much more in me besides this.   And surely this can't be important. And again, cried out to the Lord. Again, just turned to my regular Bible reading.   And my verse of the day on my calendar was Isaiah 61, one through three or four, whatever it is. The spirit of the Lord God is upon you. He's anointed and qualified me to preach the gospel.   And I was like, yes. And it says to bind up and heal the broken heart. And I was like, yes, that was those ladies.   I know this is what you want me to do. And then it said, proclaim Liberty to the captives. And in my Amplified version in parentheses, it said spiritual and physical.   And what God spoke so to my heart, he goes, the message that I'm sending you to speak today is to set my people physical captives free. He said, my people aren't spiritually captive. Their physical captives held in captivity by every kind of sickness, disease, snotty nose, constipation, irritable bowel, diverticulitis, whatever.   Big ones and little ones, you know, health issues. And that I got up and I just renewed my passion. And I was like, okay, Lord, this is what you've called me to do.   So that was that was the real game changer. It kind of a game changer for me. I was beginning to see the unimportance of it.   And now, after all these years, I mean, when people hug you and with tears in their eyes, sorry, and tell you that you that you're teaching save their life. Now, I know what God was talking about. And I still love to share the gospel.   I still love to teach the word. And I know God's anointed me to do that as well. But this is definitely where God has called me.   And another time when I was out speaking, he shared and I was, you know, kind of questioning. And it says in Matthew, when the multitudes, when Jesus saw the multitudes coming to him to heal him, you know, to seek healing. It says he had compassion on them because they were harassed, distressed, bewildered and helpless and dejected like sheep without a shepherd.   And it said, and then he goes on to say, and he's telling his disciples, the harvest is plentiful, but the laborers are few. And he spoke to me then and he said, the laborers are few. There's not many out there at that time.   There were not many people out there teaching what I teach, teaching other things, maybe, but not about the bread, real bread. So those have been some life-changing scriptures that have just given me a heart and a passion to keep going. And then, of course, it's the bread stories that just come.   Laura Dugger: (11:49 - 12:19) So it's incredible. So profound. And I'm with you.   I love the Amplified version. Yes. You've supplied us with so much knowledge today and last week.   But now I'd love to move on to the wisdom portion, which is learning how to apply what we now know. So Sue, if we're just getting started, what equipment do we need? And then how is that going to be possible for us to incorporate it into our lives?   Sue Becker: (12:20 - 17:03) So like I said last time, I think we ended with keep it simple. Grain mill, top of the list. I once heard a lady.   She taught a little bit on milling, too. And she said, “I tell everybody you want to change the health of your family. Start with a grain mill.”   And like I say, over and over, I have never seen one dietary change make such profound and extensive, immediate, noticeable, across the board health benefits. So start with a grain mill and you don't have to have a barn. You don't have to have a live by a creek and a gristmill and all of that.   It will sit right on your counter. And still today, after 34 years of milling my own grain, my grain mill still has prime real estate on my counter. And it's the most valuable kitchen tool in my kitchen.   I love the Wonder Mill particularly. We do sell other mills. The NutriMill is a great mill as well.   I like the stainless steel milling heads because they're fast, they're very clean, and they just get the job done very quickly. Stone mills have gotten very trendy and popular. We sell those as well.   They're slower, might be better for a smaller family. They do, you know, have a broader spectrum of from pre-cracking, cracking the grain to very fine flour. And that's why some people are attracted to that.   But if I want cracked grain or coarse ground grain, I just use my blender, which I don't think too many people don't have a blender. You know, we all have blenders. So that's an easy fix for me.   And it's just, to me, the micronizing or the stainless steel milling head mills, the Wonder Mill, the NutriMill, they're just so easy to use. Put them together. I mean, they just snap together, turn it on, pour the grain in.   There's no calibrating, no, you know, adjusting the milling heads and everything. They're just easy, and they're fast, and they mill a lot of flour at once. So if you have a large family like mine, you know, I milled 12 cups of flour in less than a minute by the time I've got my other ingredients ready.   So that's top of your list. And then you're going to have to have some kind of grain. So, like I said, that was the next thing people go, where do I get grain?   And I'm like, well, I guess we need to sell grain, too. So we sell just about every kind of grain or bean here at Bread Beckers. We sell it in food-grade plastic buckets so that it is storable.   You want to keep your grain protected from moisture and bugs and, of course, rodents. So it's grown outside, so there could be bugs undetected in your grain that you might buy in a bag or something like that. But it's really important to protect your investment.   Hard wheat is going to be your grain for yeast bread. So we have hard red and hard white. We do sell also kamut and spelt.   Like my sourdough bread I've got working on right now is a combination of kamut and red wheat, which is one I really, really like. But those are more ancient grains. Those are in the bread-making category of wheat, so you could do that.   And then if you know you're going to make cakes and cookies and things like that, I highly recommend getting some soft wheat. Well, we get ours is grown in Montana, but they have to irrigate to make it soft wheat, so it is grown. We do have a soft red wheat that is grown here in Georgia that we sell and then a soft white wheat that we also sell.   And that's good for your cakes, cookies, brownies, biscuits, things like that. And then corn, mill your own corn. You've never tasted cornbread until you mill your own.   These are just easy quick bread recipes. You can find them all in my book, The Essential Home-Ground Flour Book. So that's it.   And then, of course, basic list of getting started items. Beyond that, you might already have oil. We use extra virgin olive oil.   That's just my oil of choice. There's some other sunflower seed oil, grapeseed oil, avocado oil. Those are good oils.   I just don't need another oil. We import our olive oil from Greece, and it is truly extra virgin olive oil. Unfortunately, the olive oil industry is not very reputable, so you have to know what you're getting.   And we actually were able to visit the olive oil factory and I guess you call them orchards, the fields, two years ago. And that was really great. It's Creighton Mills.   It's a fifth-generation family-owned olive oil company and very, very reputable. And so we know that what we're getting is truly extra virgin. Yeah, you had a question?   Laura Dugger: (17:04 - 17:13) Yeah, just with that, because it is such a corrupt industry, can you elaborate a little bit more about what's special about that?   Sue Becker: (17:13 - 21:07) Yeah, so to be labeled or designated extra virgin olive oil, it has to have a percent acidity. And I do have a podcast on my Sue's Healthy Minutes, “The Fact About Fats”, and I explain what that means. It's not a pH, but it's a percent acidity of 0.8%. And that's a measurement of the, and I'll go into more detail in my podcast, but simply it's just a measurement of the amount of oxidation of those fatty acids that are found in the olives that has taken place. So, 0.8 means that it's a measurement of how much there. And so, it has to meet that requirement to be extra virgin olive oil. Anything less than that is just better and better, you know.   So, our olive oil, excuse me, from the Isle of Crete is where our olive oil comes from in Greece. The basic one we have, the Agrelia, they guarantee that it's 0.8 or less. Most of the time it's 0.5. Then we have one that's 0.2 and so on. And we do have a certified organic. The problem is, and I know not everybody's going to run out and get their olive oil from us, but here's what you want to look for. You want to look for an olive oil that is bottled in the country of origin.   Because the disreputable oil companies, when they bring the olive oil in in barrels and take it, it might be checked there at the dock or whatever. But then when they take it to their factory and bottle it, no one pays attention there. So, they are mixing it with other oils oftentimes.   We used to sell oil that was labeled extra virgin cold pressed olive oil. We had it tested and the results came back that it was less than 1% olive oil. So that tells you it's, you know, the oils you're buying on the shelf, chances are if they're bottled here in America.   Now that I know California makes some. There's actually an olive oil company in South Georgia around Vidalia. They've learned that olives will grow there very well.   And so there's some reputable companies in the United States. So, you know, you just need to know your company. But typically, if it comes from another country and bottled here, you might need to be cautious about that.   So, yeah. So that's what you need to look for. So, I love olive oil.   Contrary to what people try to say that they are selling other oils, olive oil has a perfectly fine smoke point. And you can fry in it. I stir fry in it.   I fry my doughnuts in it. You can take it up to 400 degrees without any issues at all. I do use coconut oil from time to time.   If I'm trying to make something non-dairy, you know, I'll use it in place of butter. But then I also use real butter. So those are my fats that I look for.   And like I said, there's, you know, grapeseed oil is fine. Avocado oil is fine. I think we do sell an avocado oil.   But I don't need a lot of other. Those three, olive oil, coconut oil, and butter are just fine. Yeah.   Okay. And then raw unpasteurized honey. I sweeten my bread with honey and bake with honey if honey will work.   And in most places it will. Where it gets a little tricky working with honey is cakes and cookies and brownies, things like that. I tell people things that have more sugar than flour, you might want to eat in moderation.   And that's where, you know, some alternatives, less refined sweeteners. And we use honey granules and sucanat products for brown sugar and white sugar. So those are just some simple things.   Laura Dugger: (21:08 - 24:17) And now a brief message from our sponsor.   With over 28 years of experience in real estate, Sue Neihouser of the Sue Neihouser Team is a RE-MAX agent of Central Illinois. And she loves to walk alongside her clients as they unlock new doors.   For anyone local, I highly recommend you call Sue today at 309-229-8831. And you can ask her any real estate questions. Sue lives in Central Illinois and loves this community and all that it has to offer.   When unlocking new doors with her clients, Sue works hard to gain a depth of understanding of their motivations and dreams and interests in buying and selling their home. And then she commits to extensive market research that will give them confidence in their decision. Sue truly cares for each of her clients and the relationship she forms with each family along the entire home buying or selling process.   This was absolutely our experience when we worked with Sue and her team. The house that we desired at the time was actually not even on the market. But Sue had a connection and was able to ask those homeowners if they would be willing to sell.   She was timely in her response as she walked us through this whole process. And she helped us sell our home with the right offer coming in hours after it was listed. We kept saying she thought of everything.   And Sue's continued generosity was astonishing. I remember one afternoon after we had settled into our new home and she was knocking on the door dropping off a goodie bag for our family that came from the local bakery. Our daughters also loved getting to know Ms. Sue as she assisted us in finding truly our dream home. So whether you're looking to buy a home for the first time or looking to upgrade or downsize or making the big decision to move to an assisted living from your home of many years Sue will be there to help you navigate the big emotions and ensure the process is smooth and stress-free and that the new doors to be unlocked are ready and waiting for more memories to be made. So, call her today at 309-229-8831 or visit her website at sueneihouser.com.    Thanks for your sponsorship.   I'd love to go into a few of the other ingredients but first if we're even just thinking of the grain ideally we would get to come and visit you and get it from you. We've gone through all the steps.   But if we live elsewhere, two questions. How would we start a co-op so that we could have grain or how do we find out if one's already in our area? And then also are there any fear of glyphosate or any other issues with grain?   Sue Becker: (24:17 - 32:44) Oh wow, that's a loaded question. So, first of all, let's just say if you don't live close to us, we ship buckets of grain every day. UPS, we do.   But the shipping is quite expensive. UPS does not care about the cost of the product. They care about the weight.   And so, once we get it boxed up in the box that we have to ship it in, it's 49 pounds. So, it can cost anywhere from $25 to $30 just in shipping for that bucket of grain. Our grain prices are still very competitive, a lot less than a lot of people out there.   And we do carbon dioxide package our buckets of grain. So, we guarantee that they are bug free. You don't have to put your grain in the freezer.   You don't have to put diatomaceous earth or bay leaves. We've already done it. That's what the carbon dioxide gas has done.   And once it does its job, it's done its job. It doesn't matter now if you open the bucket and go in and out, in and out, in and out. But we realized back, I think I shared our Joseph vision of providing God's people with grain.   Way back, we started something called co-ops. As we traveled and spoke, people would ask that very question. Okay, great.   I'm buying the grain from you now, but what do I do when you leave? You know, I'm in Richmond, Virginia. I'm in Miami, Florida or Orlando, whatever.   So, we developed co-ops. And you can go on our website, breadbeckerscoop.com, and find co-ops in your area. And what that is, we have a coordinator, some person that kind of handles and facilitates the ordering.   If you join a co-op that's the closest to you, you'll get on, you know, there's no cost to join. And you're never obligated to order. If you don't need to order in that cycle, that's fine.   We deliver to each area four times a year. I'm sorry, three times a year, every four months. And so, you'll get an email saying your ordering window is this month.   So, you order, say, in August for a September delivery or June for a July delivery. And everybody's on a schedule. We have them grouped together.   And then you can order as much or as little as you want. And it greatly reduces the shipping cost per bucket. And you typically get a discount for ordering with the co-op as a group.   So that's a great advantage of a co-op. If you can't find one in your area, then email support@breadbeckers.com, and we'll send you the information of starting a co-op in your area. Pretty much all you have to do, because it's pretty streamlined, when people order they just go online, order, and pay us.   But then it's put together as your co-op. And you just have to facilitate the delivery and then making sure everybody knows to come get their product from you. But that's the way it works.   So that would be a great opportunity to get grain and whatever. And like I said, we ship anything on our website you can get through the co-op, most everything, really, really saves on shipping. And then we have certified organic grain here.   And, of course, it can have no chemical, herbicides, pesticides, fertilizers used at all. Contrary to what you may read and hear and see on the internet, wheat is not genetically modified, not at all. Now it was approved for testing and trials last year in August, but up until that point none at all was here in the United States.   And it's still in the trial and testing. I'm praying that it never comes out on the commercial market. But right now, there is no genetically modified wheat, especially that we offer or that's offered out there commercially.   That being said, that means wheat is not roundup ready. If it was sprayed with glyphosate, it would kill the plant. Now, non-organic farmers can use it on their soil to kill, you know, whatever's been growing.   So pre-planting, then once they harvest it, they can use it after harvest. So, there is an issue with, you know, using glyphosates in our non-organic farming techniques. It is very uncommon, contrary to what you hear people say, for a wheat farmer to use roundup or glyphosate as a desiccant to harvest their grain.   It's very, very uncommon in the United States. Colder climates where there's a chance they might lose it to bad weather or whatever, they may. But even still there's other things they prefer to do instead of that because that's expensive.   It's not cheap. You know, you're talking 30,000-acre farms, these, you know, big wheat farmers. So, it's very, very uncommon.   And you can even find that information on the USDA website, that it's less than 3% ever use it like that. Now, like I said, there are other crops and farmers that use it pre and post harvest, but we're very comfortable with our grain suppliers. Most of our wheat comes from Montana.   It's cold. And they still practice pretty traditional farming methods, tilling things under and planting cover crops and things like that. But if you're really, really concerned, then buy certified organic.   I mean, you know, for the price difference, yes, I think it's like $12, but that's for 42 pounds of grain. So, you know, but like I said, we are very comfortable with our farmers, with our suppliers. Our oat supplier says that they spot check and make sure that, you know, no glyphosate is used even on their non-organics.   I think the problem with there, and people are going to say, oh, yeah, but they tested all these cereals and these oat products and found that they all had residual glyphosate. You've got to remember; those are your big food companies. Those are your big pharma, your big, the other pharma, F-A-R-M-E, you know, M-A.   There's no telling, you know, what they do. But, you know, glyphosate use is a significant issue. I want people to understand that.   But it's more in the farming techniques of desiccating after harvest, instead of used to farmers after harvest, the stubbles all there and corn stalks are all there. They would till it all under and then that would decay and, you know, help nourish the soil. Now they're going in, and this is non-organic farming, they're going in and spraying the fields and then just using seed drills.   Not as prevalent, I don't believe, with wheat, but it is used a lot with soybeans, corn, what else, cotton. Cotton is really bad. And there's not a lot you can do.   I mean, we just have to stay informed. But I hate it when I see people passing on misinformation about making it sound like it's just a blanket procedure that's done of desiccating these massive wheat fields, you know. And I've seen pictures; people will show them dead in the field.   Well, the wheat turns very golden and dries out, you know, before harvest. And then once they harvest it, it dies right there in the field. So, it's just kind of a misnomer.   But when in doubt, buy organic. So there. But, you know, I tell people if you're going to avoid toxins and glyphosate the way it's being used in our country today, you would basically have to never leave your house, go naked and probably never eat any food at all, you know.   And think about like lawns and golf courses and things like that. If you live around that, you're being exposed a good bit. So, wheat is actually detoxifying.   So, it passes through the body absorbing toxins. So, I think you're safe with wheat and, you know. But again, buy organic if you're concerned.   Laura Dugger: (32:45 - 32:57) Love that explanation. And then because I think of the other ingredients and bread and even the offerings that you have, what should we be aware of when it comes to salt and emulsifiers?   Sue Becker: (32:58 - 36:23) Yeah. So salt is something I studied later, you know, after I, you know, I, it made sense why they started, you know, separating the bran and germ from the flour too. So, the flour wouldn't spoil, but I'm like, salt doesn't spoil.   Why would they refine salt and do some digging and do some research and you find that natural mined mineral salt has trace minerals that we need, but it's the sodium chloride that makes the salty flavor. So, they, they have learned that they can extract those trace minerals out of the mind mineral salt and sell that to other industries for minerals and leave us with the sodium chloride and it's perfectly salty. So why not do that?   And then so that it will rain, well, it will, you know, “when it rains, it pours” the, you, you're probably too young to know that slogan, but that was a big one when I was growing up. They heat treat the salt so that it does not readily absorb moisture. So the crystals are harder so that when it rains or it's humid, it will pour unlike your unrefined salt that will tend to clump up if it's humid.   So that's what started happening to our salt. And I didn't believe this, but I did just a few weeks ago, go to the store because I haven't bought salt in years. Cause I get it.   We sell Redmond's natural mined mineral salt that comes from Utah, but I went to the store and sure enough, they put anti-caking agents sometimes in some of the brands of salt, dextrose, which is a sugar. Who would have thought that? And just know that you know, the heat treatment is makes it where it doesn't readily absorb moisture.   So that's why you tend to hold fluids when you eat a lot of salty foods. So, it's trying to help your body be able to utilize it. And while we're on salt, I hear a lot of people, they'll ask me, can I make the bread without salt?   My doctors put me on a low salt diet. First of all, that's concerning, but I want to say to you, just getting rid of processed foods, it will greatly diminish your sodium intake from bread to they have, you know, when things are so denatured that they, you know, they smash it, they cook it, they boil it, they take all this out and that out. Well, then it's flavorless.   So, they have to sweeten it and salt it to make you want to even buy it again. So, if you look at ingredient or not ingredient labels, but nutrition labels on processed foods, and I'm talking canned fruits, vegetables, bread products, and all these things, you will see that the sodium levels are much higher than the potassium levels. Well, in nature, that is not the way it is in, in your fresh fruits and vegetables.   Your potassium level is typically twice your sodium level where, so read your labels on your food and you'll see that sodium is typically twice the potassium in processed foods. So that's what I encourage people. You know, you can make bread without salt.   You probably won't like it. It'll be kind of tasteless. If you need to read, if you feel more comfortable reducing the amount of salt, then do that.   But most importantly, quit eating processed foods. That's going to greatly reduce your salt intake and then use a natural mind mineral salt that your body can utilize. So that's salt.   What was the other thing?   Laura Dugger: (36:24 - 36:25) Emulsifier.   Sue Becker: (36:25 - 40:36) Raw unpasteurized honey is what I use. I recommend. And then the emulsifier.   I think you must be talking about lecithin. Lecithin is totally an optional ingredient. You can make great bread without lecithin, but I'm going to tell you, you can make really great bread by adding a little bit of lecithin to your bread dough.   It's a natural emulsifier. It is what's called a phospholipid. It has an acetylcholine that is what it's made of.   And it, it, what it does in your body, it breaks down fat and cholesterol into small enough particles that can get through your capillary wall and into your bloodstream and into your cells and your tissue. It is found in any type of unrefined food that has oil. So, your eggs, your milk, your oils, your unrefined keyword, unrefined oils, and guess where else?   Grains and beans. It's in the, the germ portion of your grains and beans. And that is the nutrient that even without adding it to your bread, it is there already.   And that's the nutrient that I discovered brought brings down cholesterol, blood level cholesterol, because, and somebody kind of argued when I said that one time and I'm like, no, no, no, no. I didn't say cholesterol was bad. Cholesterol is not a bad guy.   I like the way one biochemist puts it. She said, it's just the pig that got stuck in the barn door. It actually does.   It gets stuck in our blood vessels because its big fat molecules are typically big. We need that lecithin in unrefined foods that have oil grains being one of those. And one of the most nutrient dense ones is, is your grains and beans and sources of lecithin, so it breaks those down into small enough particles so that they can get out of our blood and into our tissues and our cells where it is so needed.   Cholesterol is a precursor of just about all your sex hormones, all your anti-inflammatory hormones that your body can make. If it has lecithin it helps vitamin D be converted. The sunshine be converted to vitamin D and our body and it makes; it's a part of the fat and protein layer of every cell in your body.   The cell membrane of every cell in your body. So, it's very, very important to get that cholesterol out of the blood into the cell. So that's lecithin okay.   That was a lot of information. What does it do to our bread? The very same thing it does in your body.   It breaks the oil down. You've all heard the saying oil and water don't mix. Well, it breaks the oil down so that it is small enough particles.   So, it will go mix into your dough a little better and it will make your dough very smooth, very silky. It will make your bread so very soft. And it's the same.   It's the reason they use it in the food industry. They put it in salad dressings so that oil and vinegar will, will mix and stay mixed a little bit better. They started using it in the margarine industry because they're mixing milk and, and milk fats and water.   So, they put the lecithin in there. Now I'm not saying don't eat margarine. That's not what I said.   They put it in Reese's peanut butter cups. That's what makes that chocolate so smooth and creamy. I'm not saying don't eat Reese's peanut butter cups to get your lecithin, but I'm just explaining that's what it does.   It's in your body and outside of your body and your food, and it will make your bread and rolls so soft. And we actually learned when we had a bakery years ago that it helps your bread retain moisture. It keeps it from drying out so quickly. But it's one of those things in Haiti and Tanzania, they don't make bread with lecithin that's an expense that we don't need. But if you want some really, really soft bread and really help my tortilla dough be really smooth and silky and make those tortillas just press out really well. So that's, that's why we use it there.   You can use an egg has lecithin as well. I use both an egg and lecithin, and I have really, really soft bread. So just depends on what you're going for.   I don't typically put it in my sourdough cause that's a different texture. And I don't typically put oil in my sourdough bread.   Laura Dugger: (40:36 - 41:26) So yeah, it just depends on what you're doing there. Okay. That's so good to know.   And with the fresh milled grain, I know that it loses nutritional value each day. And I think you've recommended don't let it go more than three days. You'll have to discard it if you don't use it in that time.   And it makes me just wonder, then I'm going to link to a previous episode that we did on preparing food for our family, because one of the practices I'm thinking of was whatever you're making, make double and freeze half. So, Sue, I'm curious then with the nutritional value, if the freshly milled grain that we use as the flour is used in our baked goods or our bread, but then we put it in the freezer to be consumed at a later time. Does that compromise any of the nutritional value?   Sue Becker: (41:27 - 45:57) Right? Not in, not that I have read and studied what we have to know that as soon as that grain is milled into flour, then now you've exposed the nutrients, the oil and all these to the air and oxidation begins to take place. You might not see it in flour, but you've all seen it in a banana or apple.   You cut it, it starts turning dark right away. So, there's a lot of discrepancy and different viewpoints out there on how long that flour until the flour spoils. Well, that would be kind of like that apple is not spoiled, but definitely oxidation has taken place.   So, years ago, I read some information that in the first day, you can lose as much as 45% by the third day, maybe as much as 90%. I don't, I don't have that information anymore. You know, I never thought I'd be speaking and teaching, so I don't quote it a lot, but I did contact a university, and they said most of the oxidation is going to take place in those first few days after milling.   So exact numbers they didn't give me. But now I will say this, I would never throw flour away. So, I'm not going to say it's bad for you.   And some people say six months to a year is the shelf life of that flour. You're not going to lose your protein. You're not going to lose your fiber.   It's still probably the most nutrient dense flour that you can use and buy. But I will say this, your best bet is once the bread is baked from everything I have studied, the nutritional loss is minimal. So, if you need to make bread ahead, have a baking day, then bake your bread, freeze your bread or whatever you need to do so that it, most of the time, my bread will last for five or six days.   Well, I say it won't mold in that time. Most of the time we eat it before then. So that would, that would be your best bet.   Also storing bread, you want to either freeze it or leave it at room temperature. You don't want to store bread at refrigeration in the refrigerator. It will dry it out and cause it to go stale.   Now, of course, if you have meat or something like that in there that needs to be refrigerated, of course, refrigerated muffins, little higher moisture. So, if you're not going to eat those in the, in a day or two or three, they, they might mold. So put them in the refrigerator.   I have learned a little trick with storing muffins, put a paper towel in the container, either the bag or the container that you're storing them in. It'll really keep them from turning gooey. And of course, always let your bread muffins, whatever completely cool before you package them.   But I never throw flour away. If typically, I travel with a grain mill or with bread, if I'm going on a short trip where I'm not taking my mill or whatever with me, then I'll, I'll take bread with me camping. Our family used to camp one.   Can't take my milk. We did more primitive camping, can't tent camping, can't take my mill with me. So, I would mill up a pail of flour to make pancakes and, and things, you know, while we were camping.   So, we would camp a week. I'm certainly not going to go home. I can't use this.   It's older than three days. So, it's not going to hurt you to go that long, but it's, it's the best is mill the flour, bake your bread, mill your flour when you're ready to do your baking and then freeze or store or whatever. But sometimes that's not always possible.   We went snow skiing a few years ago and we did take the bread machine. We went with my daughter and her family and we took, we opted to take the bread machine and we just milled flour and put it in a pail and we made bread every day. So, we couldn't take both.   So, we did it that way. So certainly there's, there's, there's options. So, yeah, but I never throw flour away.   And if I, if I happened to over mill and I have, you know, some charts that show you about how much grain to mill to get, how much flour. So, I rarely over mill, but sometimes you mill and go, Oh, I can't, you know, emergency have to leave. I would bag it, put it in the refrigerator and just try to use it, you know, as first before you use other things.   Or if I have a little bit leftover, I'll keep it in the refrigerator and use it to dust my countertop or whatever, when I'm rolling my bread or dump it in my, you know, with a big batch of bread I'm using and just not worry about it. But 90% of the bread, no more than that, probably 99% of the bread I eat. I mill the flour, make the bread or the muffins or the pancakes or whatever.   Laura Dugger: (45:57 - 47:00) So I'm so grateful for that clarification. I definitely have information. So that is awesome.   I just wanted to let you know, there are now multiple ways to give when you visit TheSavvySauce.com. We now have a donation button on our website and you can find it under the donate page, which is under the tab entitled support. Our mailing address is also provided.   If you would prefer to save us the processing fee and send a check that is tax deductible, either way, you'll be supporting the work of Savvy Sauce Charities and helping us continue to reach the nations with the good news of Jesus Christ. Make sure you visit TheSavvySauce.com today. Thanks for your support.   So, let's say we've gathered our ingredients. We've made our first recipe. How long does it typically take to experience the benefits from this lifestyle change?   And just to recap, what are some of the health benefits that you may experience?   Sue Becker: (47:01 - 58:28) Well, bowel issues are going to be corrected pretty quickly. For me, constipation was my issue. It was done first day, I ate bread.   Like I said, poop the next morning. A lot of people go, oh, constipation is not my problem. I'm going five times a day or 10 times a day.   So that's more irritable bowel, spastic colon or chronic diarrhea. That may take a week to 10 days to correct, but we've seen people very quickly correct those bowel issues. So, bowel issues are probably the number one, the fastest that you might see.   And I, I, you, I love this story that I tell on a lady, and I used to year. I've been telling it for about 20 years. And I used to call her an older lady, but I'm older than she is.   Then she was then when I called her an older lady. So, this very young lady, she was the mother of a customer of ours. And the customer was her and her husband were missionaries and they were here on furlough.   And she came into the store. Her mother lived in Boston, I believe. And she said, Sue, my mother's having a terrible time.   She it's been on steroids for 10 years for her bowel issues. That you should never do that. And she said, but every time they try to wean her off, she has horrible issues.   She now has bleeding bowels. She can't sleep through the night. She's getting up five times in the night to go to the bathroom.   She can't leave her house. and I hear this a lot. I've had a fella gave testimonies, construction worker.   He goes, “Do you know what? The number one thing I have to find out when I go to check on the job, I have to know where the port-a-john is. I, cause I have to go.”   So anyway, back to this story. They, you know, And she was going to go to the hospital. And that was right about the time.   The gluten-free stuff was coming out. And she said, so she's been told maybe you need to go gluten-free. And she came in and, As a missionary budget, limited budget.   And I said, “You know what? Our ministry will give your mother a grain mill.” She was going.   The daughter was going to spend two weeks with her. And she goes, I'll teach her how to make bread. She thought about it for a minute.   And she goes, I do not know how to make gluten-free bread. Just give me a bucket of red wheat. It can't hurt her.   She's already got bleeding bowels. and if it makes it worse, we'll just stop. She emailed me and said in five days of real bread, her mother was sleeping through the night, no longer having the bowel episodes.   In two weeks while they were there, everything had normalized and her mother had her life back. That's pretty amazing. So, you're gonna see bowel issues correct pretty, pretty quickly.   We've seen that so many times. And then for me, sinus congestion, when your bowels are moving. And we talked about toxins in your colon, sitting in your colon.   We talked about the cancer relationship. But another thing that a lot of people don't realize, what's dumped in your colon and your bowels to be eliminated every day is the stuff your body doesn't want. It's toxic waste, whatever.   And if it's not eliminated every day, it's gonna sit there and get absorbed into your body. And one of your body's reaction to toxins is to make mucus so you can blow it out your nose or cough it up. You know, think about it logically.   When we get sick with a cold or a flu, that organism has made a toxin that our body is trying to get rid of. So, we make all this mucus and that's why you get congestion and you sneeze and you're coughing, you know, so your body can get rid of it. Well, what I learned when I realized I was no longer congested, I started studying.   I was like, how is this happening? Well, that's what I learned, that now that my bowels were dumping and eliminating toxins out of my body every day, I was no longer getting that toxic response of the excess mucus. My body was doing what it needed.   I no longer needed the antihistamines and the decongestants. So that was a big one for me. Of course, the wart story is pretty amazing.   People laughed at me when I told that in the beginning. I knew that it was the bread, that one of my children's warts that he had had for three years went away in the first month. And I discovered that it was the vitamin E that protects every cell in our body and from lots of things, but from being compromised by oxidation.   And if your cell is compromised, it is more susceptible to viral invasion. Viruses are caused by warts. So now that our body, the richest food source of vitamin E is wheat, but it has to be freshly milled.   So now our body was now getting this abundant source of vitamin E, which by the way, we had our bread tested. And one slice provides 100% of your daily vitamin E need. Wow.   Now, I don't necessarily agree with the daily requirement, but still one slice, which no amount of vitamin E was ever put back in enriched bread. But anyway, so I knew that this was the vitamin E protecting the cells and making us less susceptible to viral invasion. And my son's warts went away that he had had for years and in just the first month.   So, we tell that, I would tell that story. And we have now hundreds of wart stories, hundreds of wart stories. The most profound one was lady heard me speak at a homeschool show.   I only have 45 minutes to speak at a homeschool show. And I'm like, woo, a lot of information in that. So, I talk really, really fast.   And sometimes I share this and sometimes I don't. I started to skip my wart story. The Lord, the Holy Spirit just had me stop, tell my wart story.   And I finished that day a little earlier than normal. I never finish early. And I just said, well, you know, does anybody have anything to share?   Two people shared their wart stories. Unbeknownst to me, mom was in my class, walking down the hall to go to another class because there's lots of workshops at these shows, you know. And the Lord told her to come in mine.   There, when I left the room, she was standing outside and told me that. She with tears in her eyes said that she had been praying that God would send her an answer that her daughter had over 500 warts on her. She had had them for, since she was 12 years old, she was now 17.   They had had them all burned off, which they didn't treat the virus. So, they all came back, of course. They had been on different medications.   She goes; they currently have her on ulcer medication saying that maybe it's caused by stress. Okay, so she follows me back to our table where we're making bread. She eats the bread.   She goes, it's delicious. She goes how much is a mill? I told her and she goes; I've paid more than that for one prescription drug that didn't work.   What have I got to lose? I like to cook. We have to eat.   We'll see. Two and a half weeks, two and a half weeks, every wart on that child's body was gone. She had her life back.   She was ashamed. She was embarrassed that she had these nasty patches of warts on her. She wouldn't wear shorts.   She wouldn't swim in public with her friends because she was embarrassed and ashamed. And so that's more than just a wart story. And I tell that the wart story because, I mean, like I said, we have hundreds.   One little girl prayed that God would take her wart away and they heard about the bread and it went away, you know? And because here's my thought. If this bread can improve your resistance to a virus that causes warts that you've had for five, some people 10 years, what other viruses will it protect you from?   That's important to know. And that's what I saw with our, we rarely had colds. We rarely caught flus, you know, from other people.   Not saying we never did, but when we did, we got well very quickly and typically, you know, faster than others. Skin issues. Had a mom in here the other day just say that her, she said, we call your bread, the miracle bread.   Her son had eczema all behind his ears and on his arms, all cleared up. I had another young man come from; he had heard me speak. His wife heard me speak at a conference in Missouri.   They were traveling through, they came to a class, and he came up and said, “Can I hug you?” And I was like, “Well, sure, yeah, go ahead.” And he said, “My wife heard you speak.”   And he said, “what you didn't know is I had this rash on my body and it was stinging. It was burning. Doctor after doctor, medication, steroids, nothing ever helped.”   And he said, “It feels, it felt like fire ants burning me. Had it for years and nothing worked.” His wife heard me speak.   I don't know if she thought, made the correlation with pellagra. I don't know. But anyway, she bought the mill, bought the mixer.   She didn't say anything to me. And he said, within a month, the rash was completely gone. But here's one thing he said.   He goes, “It was so painful. I had gotten to the point where I wanted to die.” That's pretty significant.   And talk, you know, and now within a month, what doctors couldn't fix, the bread did, the nutrients, the B vitamins, the vitamin E, whatever else was in that bread cured his skin issues. And we hear psoriasis, people with psoriasis, it completely goes away in a matter of a few months. Depression, anxiety.   One little girl struggled with depression, and they told her to go gluten-free and it got worse. She was so fearful. She couldn't even sleep in her bedroom.   She had to sleep on the floor in her parents' room. And the mom with tears in her eyes said, within, they decided to not go gluten-free and to try freshly milling. And the little girl is happy and excited and has her life back.   So, I could go on and on and on. And we, you know, just the health of children is powerful to me. And we've seen heart disease.   God says in Psalm 104 that he gave man bread to strengthen and nourish the heart. We've had people say, I mean, well, one lady in particular, this was years ago, I wish I had taken her name to follow up with her, but she said her husband in one month and all she changed was the bread, came off the heart transplant list. She said, the doctor says he's not out of the woods yet, but his heart muscle is functioning so well, can't justify being on the heart transplant list.   And, you know, I read the works of Dr. Wilfred Schutt, world renowned cardiologist. Do you know what he used to treat heart disease? Vitamin E.   And in his book that has nothing to do with milling your own grain and making your own bread, do you know what he attributes heart disease to? When the white flour came on the scene and they started taking the bran and germ out of our flour. He said, we lost the most potent antithrombin, blood thinning and vitamin E for the strength of the heart muscle.   So yeah, we've seen a lot in 35 years or 34 years. It's been amazing. And people write and say, “I know you must get tired of hearing this.” I never get tired of hearing testimonies and stories. And I call them “it's the bread stories” because they tell me it's the bread that's all I've changed and this is what I've seen. And so, and it's, yeah, it's powerful.   Laura Dugger: (58:29 - 58:56) Well, I love because even before we recorded this conversation, we prayed that God would do more than we could ever ask or imagine. And I feel like that's what he has done with bread too. There's still so much more, but you're just to encapsulate a few things, the improved energy, the supported hormones, the ailments that are corrected, there's so much.   And if we want to get started, then can you remind us of your website and what our first step could be today?   Sue Becker: (58:56 - 1:00:59) Yeah, first step, buy a grain mill, buy some grain, start milling your bread. And if you're scared of yeast bread, then make muffins and make pancakes. Machines help, you might all have a mixer that you can go ahead and use to make your yeast breads, but muffins, pancakes, coffee cake, three of my basic ingredients, I mean, my recipes that I started with, that's a wire whisk in a bowl.   You don't need to knead; you don't need to worry about letting it rise. Buy the tools that help you make this a lifestyle. Bread machine, you might see the Zojirushi bread machine behind you, that, I mean, five minutes, mill the flour, five minutes, dump it in, all your ingredients, come back to a baked loaf of bread.   You know, push the start button, come back to a baked loaf of bread. Mixer, for my family, the mixer worked very well because I would mix up dough to make six to nine loaves of bread or six loaves of bread at a time. And I did that twice a week, interspersed with muffins, pancakes, and all of that.   So, keep it simple, get a grain mill, get some grain and get a recipe book that you enjoy and just dive in. You won't be sorry. Go to breadbeckers.com.   You can find a lot of information. Go to our YouTube channel, Bread Beckers YouTube channel. Lots of videos and how-tos and classes, our getting started classes on there.   There's a couple of videos, a basic list of getting started items where I explain to you the hard wheat, the soft wheat, the red wheat, the white wheat, and those things. And I highly recommend, it's a long video, it's three and a half hours long, but it's called Real Bread, the Staff of Life. You can watch it in segments.   Pause me if you need to come back later, but it's very profound information. It's 30 years of studying and research and gleaning the scriptures and science and textbooks. And then Instagram, follow us on Facebook and Instagram.   And then of course, Sue's Healthy Minutes podcast. You will be blessed by all the information there as well as the testimonies that are shared.   Laura Dugger: (1:01:00 - 1:01:19) Incredible. We'll add all of those links in the show notes for today's episode. And Sue, as you remember last time, we are called The Savvy Sauce because savvy is synonymous with practical knowledge or insight.   And so, as my final question for you again today, what is your savvy sauce?   Sue Becker: (1:01:19 - 1:04:32) So what I want to encourage people today is seek the truth. Use your common sense that God has given you. I want to read a quote by a doctor that promotes healthy living, but I want you to listen to what he says.   Here's the quote. “Damage to the gastrointestinal tract from the overuse of antibiotics, anti-inflammatory drugs like Advil or Aleve, acid blocking drugs, we talked about that last time, like Prilosec or Nexium, combined with our low fiber, high sugar diet leads to the development of celiac disease and gluten intolerance or sensitivity and the resultant inflammation.” Did you hear that?   I absolutely agree with that. All those things cause damage to the gastrointestinal tract and lead to allergies and things like that. “This is why,” now there's where I want you to listen and use your common sense.   “This is why the elimination of gluten can be a powerful way to prevent and reverse this and many other chronic diseases.” Next sentence. “The biggest problem is wheat, the major source of gluten in our diet.”   Did you hear wheat or gluten listed in his causes? No, you did not. He is making an illogical conclusion to his own truth that he just presented.   Wheat didn't cause that. Wheat can actually cure that. And you asked me about a verse that has meant so much to me and powerful, profound verse in the scripture, Deuteronomy 24:6.   In that scripture, it's the law. Sometimes you get bogged down in Deuteronomy. I will never forget when I stumbled, didn't stumble, but I was reading this verse and what God showed me.   In that chapter or in that verse, God gave a law for what you could take as a pledge when someone borrowed something from you. In those days, if someone was gonna borrow something, they would leave you with something of value of theirs as a pledge. I'm gonna return what I borrowed from you or I'm gonna pay you back or whatever.   Listen to God's law. He says, “Do not take a man's upper millstone as a pledge for you would be taking his life.” That is pretty profound.   Someone in the early 1900s took our milling stones, took our mills out of our home and we've been losing our health and our life ever since. Wheat is not the biggest problem. Wheat is the answer.   Freshly milled, of course. So contrary to popular belief, everything you read on the internet is not true. So, dig into God's word, find the discrepancy from what you're hearing in the world and what God's word says and let his truth rule and reign in your life.   That would be my advice.   Laura Dugger: (1:04:33 - 1:05:03) That is so good again, Sue, and thank you for getting mills back in our home and thank you for being my returning energetic and intelligent and faithful guest. You're so humble in your approach and you'r

Due to Mixer issue, the podcast is missing the first 4:30 of the event.

Mordecai Israel was his name Mel Allen was born in Birmingham, Alabama and grew up to become the “Voice of the Yankees“. Our PhD Committee relives his great life with the help of authors, Stephen Borelli, Stanley Cohen and Rob Edelman. Our podcast also talks about Cliff Lee returning to the Phillies and notable baseball deaths for 2010. Then it’s time for At the Mixer with Marty Allen (no relation to Mel).

In this episode of Working Class Audio, Matt welcomes back Producer, Mixer & Mastering Engineer Justin Gray. Based in Toronto, Canada, Justin has worked on projects for Snoop Dogg, Brandy, Nicky Youre, Mother Mother, Arkells, Jamie Fine, Lola Brooke, Upsahl, and The Sheepdogs.In this conversation, Justin Gray discusses his album 'Immersed', exploring the creative process, technical aspects of immersive audio, and the importance of community and collaboration in music production. He shares insights on funding, marketing strategies, and the role of social media in promoting his work. The discussion also touches on the challenges of balancing family life with artistic pursuits and the significance of believing in oneself as an artist.In This Episode, We Discuss:Innovative immersive audioEarly surround experimentsCommunity-driven collaborationCanadian arts fundingValue of physical mediaSocial media promotionImpact of recognitionBalancing family supportBelief in the workEngineer and ArtistLinks and Show Notes:Justin's Site Links to all streaming PlatformsBand CampImmersive Audio AlbumJustin on WCA #451Matt's Rant: Forming Your Own BubbleCredits:Guest: Justin GrayHost/Engineer/Producer: Matt BoudreauWCA Theme Music: Cliff TruesdellThe Voice: Chuck Smith

Happy New Year, Mixologists! We did it. Survived. but still so much to discuss. 2 Part episode much. So pour your winter bevvy and let's process and chuckle at what we experienced...together!Gather around Mixies! it's time to end the year (finally!). 2025 is about to get BOOTED out of the Mixer but not before we discuss the year in review. Kaya (@bravowhileblack) is here to work through the highlights (and low lights) of the year in tv and pop culture. The gaggable courtroom moments and cases we watched, the HWs we welcomed back and said good bye to, money problems, money solutions, divorces, tv shows that were terrible, tv shows that were great! Mani and Kaya work through so much of it with cackles, detours, shady bits of extra information, secrets Kaya thinks should go to Mani's grave, and more. Recap and send off the year with a tear (OF LAUGHTER, BOO!) and with us. Come mix it up!Podcaster note: What is discussed in the mixer/on this podcast...stays in the mixer. You'll know why...Catch up on Kaya's Podmas, recaps, content @bravowhileblack Listen to their pod Bravo We're BlackListen Early and Ad-Free In the Mix on Patreon: patreon.com/mixingwithmaniFollow me on Instagram and Threads @mixingwithmaniWatch Katya and Trixie Mattel Watch Hunting Wives MORE TO COME IN THE NEW YEAR--THANKFUL TO YOU FOR LISTENING!

PLOT TWIST! No wait! PART 2 coming out right now BEFORE the new year (because why unwrap a year past, when in a new year?!)Happy New Year, Mixologists! We did it. Survived. but still so much to discuss. 2 Part episode much. So pour your winter bevvy and let's process and chuckle at what we experienced...together!Gather around Mixies! it's time to end the year (finally!). 2025 is about to get BOOTED out of the Mixer but not before we discuss the year in review. Kaya (@bravowhileblack) is here to work through the highlights (and low lights) of the year in tv and pop culture. The gaggable courtroom moments and cases we watched, the HWs we welcomed back and said good bye to, money problems, money solutions, divorces, tv shows that were terrible, tv shows that were great! Mani and Kaya work through so much of it with cackles, detours, shady bits of extra information, secrets Kaya thinks should go to Mani's grave, and more. Recap and send off the year with a tear (OF LAUGHTER, BOO!) and with us. Come mix it up!Podcaster note: What is discussed in the mixer/on this podcast...stays in the mixer. You'll know why...Catch up on Kaya's Podmas, recaps, content @bravowhileblack Listen to their pod Bravo We're BlackListen Early and Ad-Free In the Mix on Patreon: patreon.com/mixingwithmaniFollow me on Instagram and Threads @mixingwithmaniWatch Katya and Trixie Mattel Watch Hunting Wives MORE TO COME IN THE NEW YEAR--THANKFUL TO YOU FOR LISTENING!

Früher war der Rap-Pionier Moses Pelham für seine harten Reime bekannt, doch durch “Der Soundtrack meines Lebens” hallt vor allem sein schallendes Lachen. Pelham kommt als Sohn eines US-Bluesmusikers und einer deutschen Versicherungskauffrau im Februar 1971 in Frankfurt am Main zur Welt. Von dort ist er bis heute nie weggezogen. Für “Der Soundtrack meines Lebens” hat er sich jedoch an einem herrlichen Sonnentag in den Prenzlauer Berg gewagt und hat Host Jan Schwarzkamp im Wohnzimmer besucht. Pelham kommt früh mit der Musik seiner Eltern in Berührung. Er versucht sich auf Papas Akustikgitarre sogar mal am Blues. Dann entdeckt er irgendwann Kiss und AC/DC. 1983, mit zwölf Jahren, hört Pelham während eines Urlaubs bei seinen Verwandten in New York erstmals HipHop. Ab da ist sein Weg vorbestimmt, ab da setzt er sich mit zwei Plattenspielern, einem Mixer und einem Mikrofon auseinander. Noch im Teenager-Alter wird Moses P. Rapper, DJ, Produzent. 1988, also mit gerade mal 17 Jahren, veröffentlicht er die erste Single “Twilight Zone”, mit 18 sein erstes Album “Raining Rhymes”. Seine Helden zu der Zeit: LL Cool J, Public Enemy und Big Daddy Kane. Die künstlerische Umstrukturierung kommt mit dem Rödelheim Hartreim Projekt zusammen mit Kreativpartner Thomas Hofmann. Ab 1993 sind sie die ersten in Deutschland, die Gangsta- oder Battle-Rap produzieren. Auf Deutsch, in schwarz/weißer Ästhetik und mit insgesamt zwei Alben. Pelham entdeckt Samtstimme Xavier “Sie trinken Kinderblut!” Naidoo und Sabrina Setlur alias Schwester S, die er auch produziert. Mit Setlurs Song “Du liebst mich nicht” landet er einen Nummer-1-Hit. Bald gründet er das Label Pelham Power Productions – angelehnt an seine Teenage-Mixtape-Leidenschaft: den Pelham Power Tapes. Erst 1998 kommt mit “Geteiltes Leid I” sein zweites Soloalbum heraus. Dem folgen sechs weitere und ein Nostalgie-Mixtape. “Letzte Worte” heißt sein aktuelles und angeblich finales Album. Darauf nennt er sich den “Bruder ohne Mission/ Eigentlich schon weg, aber immer noch hier”. Um exakt zu sein, bedeutet hier, dass Moses Pelham in dieser Episode von “Der Soundtrack meines Lebens” zwei Stunden auf Oma Schwarzkamps altem, grünem Sessel aus den 60ern sitzt. Er lacht viel, laut und ausgiebig, weil, das wird bald klar, sein Leben und seine Karriere auch ein Stück weit unglaublich und immer wieder überraschend lustig waren (und sind). Hosted on Acast. See acast.com/privacy for more information.

Entre «El foraster» i «Bona gent». Crítica del programa especial de TV3 «Monòleg de l'any: Edició De Lux». Presentador i conductor: Quim Masferrer. Guió: Quim Masferrer, Manu Menéndez, Ferran Aixalà i Àlex Martínez. Continguts digitals 3Cat: Evelin Pérez i Eduard Calvet. Ajudant de realització: Mer Gil. Directora de redacció: Mari Rodríguez. Muntador: Anna Valero (AMMAC). Regidora: Ceci Artigues. Animador de públic: Ferran Aixalà. Vestuari: Maria Tuset. Maquillatge: Imma Capell. Art: ZeroQuatre. Coordinadora de postproducció: Rebeca Gómez. Grafista: Guille Alvite. Ajudants de producció: Ignas Oromí Valls i Cris Garcia. Redactora: Marta Roca Brugués. Operadors de càmera: Jordi Llopart, Guille Cuadrado, Sergio Clavijo, Marc Duran, German de Santiago, Ariadna Casas, Oriol Llopis i Daniel Carpintero. Mixer unitt mòbil: David Saez. EVS unitat mòbil: Sergio garcia Palet. Auxiliars de producció: Joana Rocosa i Clàudia Garcia. Auxiliar de càmera - VTR: Javier Blanco. Auxiliar de muntatge: Valeri Belbel. Lingüísta: Ignasi Oliver. Carlight. Disseny de llums: Xavi Costas. Taula de mescles i il·luminació: Jordi Pérez. Canoners: David Pachco Delgado i Arthur Gavaldà. Tècnic de llums: David Pacheco Delgado. Adisar. Tècnics de llums: Alberto Pérez Pascual, Daniel Sarsanedas Español i Martín Andrés Judewicz. Snake. Cap tècnic pantalla Led: Javier Alcáraz Miranda. Muntatge pantalla Led: Víctor Rodríguez Pérez i Daniel Casas Vargas. Direccio d'àudio: Pol Forès Torres. Tècnic de broadcast: Marçal Forès Torres. Tècnic de sala: Òscar Camí Rodríguez. Microfonista: Jordi Mateo López. Rigger àudio: Lucas Ferrer González. Ajudant rigger àudio: Pedro Martínez Carrasco. Eumovil. Assistents d'àudio: Arnau Chacón Cao i Ignacio Martínez Bellera. Operador d'àudio: Imanol Fernández Duran. Auxiliars de càmera: Marina Vilches Petra, Adrià Moreno Zamora, Marc Muñoz Sánchez, Quim Gómez Carro, Martí Franquesa Ortiz, Martí Alió Parull. Operador de ccu: Juan Carlos Gabriel Rodríguez. Operador de crane: Óscar Puente Gutiérrez. Auxiliar de crane: Anna Bergua Piqué. Supervisor d'equipament: Germán Soria Martínez. Enginyer unitat mòbil: Òscar Garcia Planas i Sandra Vilabru Pagès. Tècnics RF: Servando Aguilar ermúdez i Xavier Segura Rodríguez. Guerrilla Produccions. Muntatge tècnic: David Grau, Dani Tort i Agustí Rovira. Let's spund. So directe VTR: Bernat Gras. Producció de color VTR: La Casa de Kuleshov. Agraïments: Teatre LaFact Cultural Terrassa, FcBarcelona, Can Rocà i Casa Gispert. Transports Urbans de Sabadell (TUS) i Sant Tomàs L'Obrador. Productor Brutal Media: Raimon Masllorens. Producció Executiva Brutal Media: Carlos Salinet. Direcció de producció Brutal Media: Xavier Resina (APPA). Producció exectiva 3Cat: Mario Daza i Adrià Serra. Producció delegada 3Cat: Enric Dexeus i Reyes Marimon. Cap de realització 3Cat: Jordi Fàbregas. Coordinació de producció Brutal Media: Carola Miralles (APPA). Control econòmic Brutal Media: Mercè Garreta. Producció Brutal Media: Carla Sánchez Torremocha i Carlos Manríquez. Cap de producció: Anna Masferrer. Continguts Brutal Media: Oriol Vilalta. Director: Oriol Faura. Realitzador: Jordi Vives. Producció de 3Cat amb la col·laboració de Brutal Media, part de BBC Studios. Emissió en línia: Plataforma 3Cat. TV3, Sant Joan Despí, 29 desembre 2025. Veu: Andreu Sotorra. Música: Bones festes. Interpetació: Rah-mon Roma. Composició: Rah-mon Roma. Àlbum: Per Nadal pas de pardal, 1995.

Investing in a high-quality microphone is better when you can afford one. In today's episode, Adam talks about why spend money on a mic for your podcast and how much they cost. You may also refer to Episode 14, as it also talks about choosing the best microphones.   WHAT TO LISTEN FOR Why do you need a microphone? Types of affordable mic you can buy Best mic stand to use Mixer for your podcast   RESOURCES/LINKS MENTIONED Ep14: How To Choose The Best Microphone - Pitfall #19 CONNECT WITH US If you are interested in getting on our show, email us at team@growyourshow.com. Thinking about creating and growing your own podcast but not sure where to start? Click here and Schedule a call with Adam A. Adams! Subscribe so you don't miss out on great content and if you love the show, leave an honest rating and review here!   

Jason and Paul welcome a slew of guests to the show to honor 25 years of official Pearl Jam bootlegs by picking their favorite shows from Pearl Jam's Dark Matter World Tour. They called the best shows in 2000 the Ape|Man shows. Mixer/engineer Brett Eliason, mixer Greg Nelson, and photographer Geoff Whitman share their thoughts on Pearl Jam's wildly successful Dark Matter tour in the year's final episode.Please considering donating to our December 2025 fundraiser benefitting EB Research HEREBuy Pod MerchBecome a PatronWatch Us on YouTubeFollow Us on InstagramFollow Us on FacebookFollow Us on TwitterPlease a short survey HERE to help us better the show! Hosted on Acast. See acast.com/privacy for more information.

Ingrédients : 400g de châtaignes cuites 200g de butternut 100g de céleri 1 échalote 4 c. à s. d'huile neutre 1 litre de bouillon de légumes 1 branche de persil   Préparation : Peler et émincer l'échalote. Éplucher le céleri et la butternut puis détailler en cubes. Dans une cocotte, faire chauffer l'huile, ajouter l'échalote et la faire dorer 3 minutes. Ajouter les morceaux de courge, le céleri et les châtaignes. Verser le bouillon de légumes et laisser cuire 15 minutes environ. Mixer la soupe pour obtenir un velouté. Parsemer de persil au moment de servir et d'accompagner avec une brochette de chorizo grillé. • La suite sur https://www.radiomelodie.com/podcasts/13845-veloute-de-butternut-aux-chataignes.html

Und damit kommen wir vor Weihnachten doch noch ein mal gemütlich zusammen, rücken näher und lauschen unseren lieblichen Stimmen: Herzlich Willkommen zu der letzten Folge in diesem Jahr von Lena & Liberta. Was passiert, wenn zwei People Pleaser zusammen shoppen gehen, Erlebnisse aus dem Gehirn gelöscht werden könnten und Liberta mit ihren Superkräften ihre Familie vor dem Mixer schützt? Außerdem sprechen die Beiden darüber, was sie dieses Jahr gelernt haben und hinter sich lassen wollen, um ohne Ballast in's neue Jahr zu starten. Viel Spaß und frohe Weihnachten! Anzeige | Diese Folge wird unterstützt von Neutrogena® Collagen Bank. Wir investieren dieses Jahr halt nicht mehr ins Drama – sondern ins Kollagen. Die neue Neutrogena® Collagen Bank stärkt das Kollagen, das da ist, und hilft dabei, neues aufzubauen - dank patentierter Mikro-Peptid-Technologie. Unser Liebling: die belebende Augen-Gel-Creme gegen Schwellungen & feine Linien. Einfach morgens und abends eine erbsengroße Menge auftragen und der Tag gehört dir! Verwöhne jetzt deine Augen hier: https://www.dm.de/neutrogena-augencreme-gel-collagen-bank-p3574661864280.html?wt_mc=display.spotify.podcast.ip-ntgcollagenbankaugencreme

The Social Impact Holiday Mixer is an evening of celebration and connection bringing together philanthropists, nonprofit leaders, and changemakers from across the Bay Area. Hosted at Commonwealth Club World Affairs, the program blends festive warmth with civic purpose. Honorary chair and emcee Willie L. Brown, Jr., two-term mayor of San Francisco and former speaker of the California Assembly, opens the evening with reflections on leadership, philanthropy and community. He is joined by co-hosts Elisabeth Pang Fullerton, a philanthropist and impact investor studying Global Public Health Leadership at Harvard, and Eddy Zheng, founder of the New Breath Foundation and national advocate for cross-cultural healing and justice. Following brief remarks, the evening transforms into an interactive roundtable discussion, with microphones, held by the co-organizers, circulating among guests to share social impact success stories and lessons learned. The program concludes with an open reception, inviting continued conversation and collaboration. Wine and hors d'oeuvres by Vino Godfather. About the Speakers  Honorary chair and emcee Willie Brown was a two-term mayor of San Francisco, legendary speaker of the California State Assembly and is widely regarded as one of the most influential African-American politicians of the late 20th century. Mayor Brown has been at the center of California politics, government and civic life for more than five decades. Co-host Elizabeth Pang Fullerton is a philanthropist, early-stage investor, and startup veteran who leads a foundation advancing equity in health care, education and conservation. As general partner of her family office, she invests in mission-driven ventures addressing global challenges. Currently studying at the Global Public Health Leadership Program at Harvard, she focuses on building more just, inclusive, and human-centered systems. Co-host Eddy Zheng, president and founder of the New Breath Foundation, bridges Black, Asian American, immigrant, refugee, and formerly incarcerated communities. Featured in The New Yorker, The Guardian, PBS, NPR, and the award-winning film Breathin': The Eddy Zheng Story, he advances cross-cultural healing and justice through culture, history and identity. Moderator Dave Clark is an Emmy Award-winning television news anchor for KTVU Channel 2, a trusted Bay Area morning voice since 2007. With more than 50 years in broadcasting, his work has aired nationally and internationally. He now pairs journalism with community service, supporting Joshua's Gift and The Vibrancy Foundation alongside his wife, artist and entrepreneur Lucretia Clark (aka Livacious Lu). A Social Impact Member-led Forum program. Forums at the Club are organized and run by volunteer programmers who are members of The Commonwealth Club, and they cover a diverse range of topics. Learn more about our Forums. OrganizerVirginia Cheung & Ian McCuaig  Learn more about your ad choices. Visit megaphone.fm/adchoices

Ricetta Arrosto all'aranciaLivello A1#Natale #Italia #Italy #Christmas #Weihnachten #ItalienRicetta per un secondo da servire a Natale Buongiorni cari amici e amanti dell'italiano. Oggi vediamo la ricetta di un secondo piatto da servire nel periodo di Natale. Arrosto all'arancia.Partiamo subito spiegando i vocaboli più difficili per capire bene come fare questo secondo piatto.Vitello = Kalbfleisch/vealq.b. = quanto basta = nach Geschmack/as neededamido di mais = Maisstärke/cornflour di solito si dice anche Maizenapelare = schälen/ to peelaffettare = in Scheiben schneiden/to cut in slicesrosolare = anbraten/to brownteglia da forno = Backform/baking panfondo di cottura = Fond/meat juicecarta da forno = Backpapier/baking papercarta stagnola  = Alufolie/kitchen foiltegame= Kochtopf/stewpanciotola =Schale/bowlcomposto = Mischung/mixrestringere = reduzieren/to reducemixer a immersione = Mixer/ immerson blenderspago = Schnur/stringpiatto da portata = Servierplatte/serving dishadagiare = legen/to lay downOra passiamo agli ingredienti:1 chilo di carne di vitelloSucco di due arance1 arancia intera40 g di burroolio extravergine d'oliva q.b.100 g di vino bianco200 g di brandysale q.b.1 cipolla2 cucchiaini di amido di mais1 cucchiaino d'acqua Per decorare: 1 arancia Fior di sale q.b. Prendete un'arancia e pelatela a vivo, cioè senza la parte fibrosa bianca, ma utilizzate solo la parte succosa arancione, poi tagliatela a fettine.Affettate anche la cipolla. Mettete il burro in una pentola grande e un filo d'olio. Aggiungete al burro la cipolla e fatela rosolare a fuoco molto basso. Mettete anche l'arrosto e rosolatelo su tutti i lati. Mettete la carne in una teglia da forno.Mettete anche le fettine d'arancia. Cuocete in forno statico preriscaldato a 170°. La temperatura deve raggiungere i 60°all'interno della carne (ci vorranno circa 40-45 minuti). Ogni tanto versate il fondo di cottura sulla carne in modo che rimanga umida. Quando la carne è cotta tiratela fuori dal forno. Mettetela in un foglio di carta da forno e sopra un foglio di carta stagnola. Fatela riposare mentre preparate il sughetto che accompagna l'arrosto.Mettete le cipolle e le arance, che avete cotto insieme all'arrosto, in un tegame e aggiungetevi il succo d'arancia, il brandy e il vino bianco. Salate e cuocete per far evaporare l'alcool. Mettete in una piccola ciotola un cucchiino d'acqua, due cucchiaini di Maizena e mescolate. Versate questo composto al sughetto di arancia e fate restringere quanto basta.Frullate il sughetto con un mixer a immersione. Tagliate un'arancia a fettine, poi eliminate lo spago che avvolge la carne e affetatela. Versate su un piatto da portata uno strato di sughetto, adagiate le fette di carne e quelle di arancia, salate.Versate ancora un po' di sughetto sulla carne e servite ben caldo. Come contorno vi consiglio i carcofi in padella con vino bianco.Per questa ricetta potete prendere anche i carciofi surgelati, vista la stagione. Fatcongelare i carciofi e rosolateli con un po' d'olio e uno spicchio d'aglio.Salate, pepate e unite del prezzemolo tritato. Bagnate con un bicchiere di vino bianco e cuocete per un quarto d'ora o venti minuti.Miei cari amici questo è un arrosto gustoso e leggero che fa festa. Vi ricordo che nel prossimo episodio vi darò ancora un'ultima ricetta da fare nel periodo di Natale e sarà un dolce.Grazie mille per l'ascolto e a presto. Ciao, ciao da Luisa!...- The full transcript of this Episode (and excercises for many of the grammar episodes) is available via "Luisa's learn Italian Premium", Premium is no subscription and does not incur any recurring fees. You can just shop for the materials you need or want and shop per piece. Prices start at 0.20 Cent (i. e. Eurocent). - das komplette Transcript / die Show-Notes zu allen Episoden (und Übungen zu vielen der Grammatik Episoden) sind über Luisa's Podcast Premium verfügbar. Den Shop mit allen Materialien zum Podcast finden Sie unterhttps://premium.il-tedesco.itLuisa's Podcast Premium ist kein Abo - sie erhalten das jeweilige Transscript/die Shownotes sowie zu den Grammatik Episoden Übungen die Sie "pro Stück" bezahlen (ab 20ct). https://premium.il-tedesco.itMehr info unter www.il-tedesco.it bzw. https://www.il-tedesco.it/premiumMore information on www.il-tedesco.it or via my shop https://www.il-tedesco.it/premium

For more Drama, Darling, and exclusive content, subscribe to: http://Patreon.com/dramadarling Follow Drama, Darling on Instagram: https://www.instagram.com/dramadarlingshow/   Email Drama, Darling with YOUR comments, questions and drama:  DramaDarlingz@gmail.com Follow Amy Phillips on Instagram: https://www.instagram.com/dramadarlingshow/   MERCH Drama Darling Shop https://drama-darling-shop.printify.me/LATHER. Natural care for skin and hair. Get 50% off with Code: Dramahttps://www.lather.com/?srsltid=AfmBOoqvsVMcGSzY_p0OhkoE-Luvl_9a6oDGw4k8ltr5o7O34yIjPiAJ ONE SKIN Get 15% off OneSkin, go to:https://www.oneskin.co/Code: DRAMATRUE CLASSIC So forget overpriced designer brands. Skip the cheap, throwaway stuff. True Classic is built for comfort, built to last, and built to give back.TrueClassic.com/DRAMALUMI GUMMIES Lumi Gummies are available nationwide! For 30% off your order go to: https://lumigummies.com/Code: DRAMA

New York-based mixer and sound designer Jason Crystal joins the show in Episode 311 for a tour through his wide-ranging career, spanning from Broadway — where his resume includes working as the associate sound designer and audio supervisor for every production of Hamilton around the world, as well as sound designing the Broadway and touring productions of Suffs — to mixing front of house for major broadcast events such as the Tony Awards and the Saturday Night Live 50th Anniversary Homecoming Concert at Radio City Music Hall. This episode is sponsored by Allen & Heath and RCF.Whether you're interested or working in musical theatre, TV awards shows, a look behind what goes in to SNL every week, or the logistics and technical challenges of massive multi-stage televised concert events, this episode is for you!Episode Links:Hamilton, The German EP On Apple Music & SpotifSuffsSignal to Noise Episode 306 (Sonic Secrets of Hamilton)Episode 311 TranscriptConnect with the community on the Signal To Noise Facebook Group and Discord Server. Both are spaces for listeners to create to generate conversations around the people and topics covered in the podcast — we want your questions and comments!Also please check out and support The Roadie Clinic, Their mission is simple. “We exist to empower & heal roadies and their families by providing resources & services tailored to the struggles of the touring lifestyle.”The Signal To Noise Podcast on ProSoundWeb is co-hosted by pro audio veterans Andy Leviss and Sean Walker.Want to be a part of the show? If you have a quick tip to share, or a question for the hosts, past or future guests, or listeners at home, we'd love to include it in a future episode. You can send it to us one of two ways:1) If you want to send it in as text and have us read it, or record your own short audio file, send it to signal2noise@prosoundweb.com with the subject “Tips” or “Questions”2) If you want a quick easy way to do a short (90s or less) audio recording, go to https://www.speakpipe.com/S2N and leave us a voicemail there.

Robin gives you a

The holiday season hits different when you're a Gen X business owner juggling kids' recitals, aging parents, and trying to keep your business running. I'm sharing how to set up your marketing so you can actually step away and enjoy the holidays without the last-minute scramble. Plus, I'm inviting you to my annual Get Shit Done Holiday mixer (www.kimkiel.com/holiday) where we'll batch content, write joyful out-of-office messages, and get your marketing sorted before December gets completely crazy. Bring your ugly Christmas sweater and let's make this the year you're prepared instead of panicked.Come to the Get Shit Done Holiday Mixer on Monday December 15! Get your free ticket: www.kimkiel.com/holidayText me a question or comment! ------ Elevate your messaging, offers and sales inside Pivot to Premium - a 4-month incubator for women-led businesses.Enroll now: www.kimkiel.com/pivot

THE LONE RANGER ep 03: The Missing Heir A crooked lawyer hatches a scheme to swindle a rancher. Featuring the voice talent of: Jon Specht as the Narrator Paul Lavelle as Bogus Joe Stofko as Elk Mike Hennessy as Clem Brian Finnegan as Hector Michael Liebmann as Pete Johnnie T as Tonto and Jim Patton as The Lone Ranger Producer and Editor: Capt. John Tadrzak Director, Mixer and Sound Effects: Jim Smagata Art Director: Steven "Sash" Scott Music by Rossini and Kevin MacLeod The Lone Ranger and related characters were created by George W. Trendle and Fran Striker, and lovingly restored by the Misfits Audio players ©2010

Mouse Husic

Une légende du clubbing japonais est notre invité ce soir !En effet, Alex from Tokyo, accompagné de la légende japonaise du Djing DJ Nori (fraîchement arrivé du Japon) sont ce soir reçus dans le Nova Club par David Blot, à l'occasion de son passage à Paris pour la soirée Loft Babies - "Japanese Disco Legend" - qui investit le club 42 Marches pour un set uniquement réalisé avec des disques 45t (ou 7 inch selon votre préférence) en présence (évidemment) de DJ Nori mais aussi de Danny Fortunato. Et, ça tombe bien puisque DJ Nori en a justement gardé quelques uns de côté pour les jouer ce soir dans l'émission. Dans un échange trilingue (français, anglais, japonais), DJ Nori revient sur les débuts de sa carrière en 1979, sur l'évolution de la scène club japonaise, mais surtout sur sa rencontre avec le cultissime Larry Levan, DJ mythique du Paradise Garage de New York. Tracklist : Ramones — Sheena is a punk rocker Robyn — Dopamine Ata Kak — Kan Khruangbin — White Gloves ii Charli XCX — House feat. John Cale Clark — Janus Modal The Velvet Underground — Sister Ray Risco Connection — Ain't No Stopping Us Now (Unreleased Version) Shoody — Tokyo Melody Man Friday — Real Love (The Paradise Garage Mix) Shabba Ranks — Mr.Loverman Ms. (Sharon) Ridley — Changin' Eddy Grant — Walking on Sunshine Top of the Poppers — Do What You Wanna Do Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

In 1969, Jane Louise Mixer, a 23-year-old law student at the University of Michigan, was trying to catch a ride home to tell her parents she was engaged to her boyfriend Phil.   Jane was an exceptional student—top 10% of her high school class, honor student, debate team member, cheerleader, and voted "best all around girl." She graduated from the University of Michigan in 1968 and enrolled in law school, where she was one of the only female students in the entire program. But Jane never made it home that day. She was found shot and strangled in a cemetery, her belongings eerily arranged beside her.   For over 30 years, Jane's case sat frozen in time. Many believed John Norman Collins, a serial killer convicted of murdering another Michigan student, was responsible.   But in 2001, DNA testing pointed to a different man: Gary Leiterman, a 62-year-old former nurse.   In 2005, Gary was convicted of Jane's murder based on DNA evidence, handwriting analysis, and the fact that he owned a .22 caliber gun. But the conviction was highly controversial. Three scientists later argued that the DNA evidence was likely the result of lab contamination. Gary maintained his innocence until his death in prison on July 4, 2019, at age 76.   Was Gary Leiterman truly guilty? Or was Jane Mixer's real killer never caught? Thank you to this week's sponsors! Don't miss out on early Black Friday deals. Head to Wayfair.com now to shop Wayfair's Black Friday deals for up to 70% off! Sale ends December 7th. Right now, IQBAR is offering our special podcast listeners 20% off all IQBAR products—including the sampler pack—plus FREE shipping. To get your 20% off, text MOMS to 64000.  Step into the holiday season with layers made to feel good, look polished, and last— from Quince. Perfect for gifting or keeping for yourself. Go to Quince.com/moms for free shipping on your order and 365-day returns. Now available in Canada, too! Right now try your first bag of Kitty Litter for just $14.99 and get a free cat toy at PrettyLitter.com/moms.  New episodes every Tuesday and Thursday! Follow us on Instagram: @momsandmysteries   Join our Patreon: patreon.com/momsandmysteries   Visit our website: momsandmysteries.com   #TrueCrime #Podcast #FloridaMoms #JaneMixer #Michigan #UniversityOfMichigan #DNAEvidence #WrongfulConviction #ColdCase

With 1000+ Film & TV credits to his name, legendary Additional Dialogue Replacement mixer Greg Crawford joins Henry to chat about his career beginnings and all things sound! Thanks again to Greg for taking the time!0:00 - Intro0:31 - Career Beginnings / Current State of Film Industry9:29 - The Process of ADR & Frequent Challenges25:18 - Major Learning Lessons / TV vs. Film ADR29:57 - The Impact of Star Wars & Toy Story / Poor TV Quality vs. Modern Sound35:14 - OutroNOTE: You can also purchase / stream these episodes at FilmBuds.Bandcamp.com!Follow Film Buds:LinktreeFaceBookTwitter / XInstagramYouTubeWebsiteFollow Henry & Elle on Letterboxd:Henry's ProfileElle's ProfileBuy Our Premium Podcasts:BandcampSponsors / Inquiries:FilmBudsPodcast@gmail.com

Aging-US proudly sponsored the Future of Aging Research (FAR) Mixer 2025, hosted by the Aging Initiative on November 7 in Cambridge, MA, uniting students, researchers, and biotechnology leaders to advance aging research and shape a healthier, longer-lived future. Highlights from the FAR Mixer 2025 The 2025 FAR Mixer featured keynote speaker Dr. Kristen Fortney, Co-Founder and CEO of BioAge Labs, who shared insights into how translational research and clinical pipelines have evolved over the past decade. Dr. Fortney highlighted how obesity-targeting drugs are opening new avenues for metabolic and aging research. She explained that while obesity and osteoporosis are currently major therapeutic priorities, the next wave of reimbursable diseases will likely focus on muscle loss and chronic inflammation, reflecting their growing recognition as key factors in healthy aging. She also emphasized the importance of human databases in target discovery, cross-sector partnerships between pharma and biotech, and the increasing focus on small-molecule interventions to address age-related diseases. Focus talks showcased the diversity and depth of modern aging research. Full recap - https://aging-us.org/2025/11/aging-us-supports-the-future-of-aging-research-mixer-2025/ To learn more about the journal, please visit www.Aging-US.com​​ and connect with us on social media at: Facebook - www.facebook.com/AgingUS/ X - twitter.com/AgingJrnl Instagram - www.instagram.com/agingjrnl/ YouTube - www.youtube.com/@Aging-US LinkedIn - www.linkedin.com/company/aging/ Bluesky - bsky.app/profile/aging-us.bsky.social Pinterest - www.pinterest.com/AgingUS/ Spotify - open.spotify.com/show/1X4HQQgegjReaf6Mozn6Mc MEDIA@IMPACTJOURNALS.COM

In this episode, Kappy shares what's on his plate at the moment. Links and handles mentioned in this episode:Acamaya | Chef Ana Castro | Lydia CastroBeaterBladeClean Plate ClubShare Our Strength | Feeding America | Hunger Free America | Food Bank Finder | Hunger Hotline | Volunteer InfoThe Blue Food Cookbook | Andrew Zimmern | Barton Seaver | Iain McPherson BtD EpisodeFrom Roy Panettone | IGFollow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.com www.onkappysplate.com

Mixer of moments, spinner of sound and deadset legend, Jack Bussit, the man behind TSV DNB, joins us for a yarn.We kick off discussing how he left the UK and came over to Australia and why he never looked back. We dive into his initial passion for Drum and Bass, how that transitioned to learning how to DJ on decks and how that transitioned to his socials and even growing to a stage to managing his own events. We cover some previous clips he's made for us, meeting the one and only Tez and his future goals with TSV DNB. It was unreal to meet this legend face to face and get him in for a yarn. Enjoy trendsetters!Follow Jack on Instagram here: www.instagram.com/tsv_dnb/Check out Jack's website to catch one of his upcoming events here: www.tsvdnb.com.au/All 5 of our BBQ Rubs are restocked TOMORROW, 6PM AEST QLD Time on our store. Don't miss out if you need some refills: alphablokes.com.auEver wanted to watch the Podcast? Check out full visual, uncut and ad-free versions on our Patreon. Only $5 a week plus access to all of our exclusive vlogs: patreon.com/alphablokespodcastBetter Beer: Jog in a can, win in a tin, the athletes choice: https://www.betterbeer.com.au/Neds: Whatever you bet on, take it to the neds level: https://www.neds.com.au/SP Tools: Schmicker tools for an even schmicker price, use code "ALPHA" at checkout for 10% off and check out their brand new catalogue: sptools.comIf you want to keep up to date with what we're up to, the best way is to follow us on the socials down below:PODCAST INSTAGRAM: www.instagram.com/alphablokespodcast/PODCAST TIKTOK: https://www.tiktok.com/@alphablokespodcastPODCAST FACEBOOK: https://www.facebook.com/alphablokespodcast/Follow the boys on Instagram to check out their solo content too:Tommy: https://www.instagram.com/tomdahl_/Bandit: https://www.instagram.com/_thepoobandit_/0:00 - Growing Up In The UK5:00 - Coming To Australia12:00 - Early 20s In Australia + Comparing UK to Aus18:00 - Discovering Drum & Bass30:00 - Learning to DJ + Starting TSV DNB36:00 - Sticking To The Plan & Finding Your Passion40:00 - Running DNB Events + Social Presence51:00 - Normal Life Behind The Scenes55:00 - Starting Remix Vids1:07:00 - Pegging1:13:00 - Current Plans1:18:00 - Meeting Tez1:22:00 - War Stories From Recent Events1:37:30 - Guest Questions Hosted on Acast. See acast.com/privacy for more information.

Kevin Nash and Sean Oliver open this week's episode with real talk about money, government, and survival. What starts as a look at the SNAP program turns into a full-blown discussion about how the system fails the people it's supposed to help. Between rising prices, broken promises, and the next storm on the horizon, Nash gives his unfiltered take on who's really keeping the lights on in America. The conversation spirals from there, hitting everything from insurance scams to hurricanes in Florida to the political blame game in Washington. Nash doesn't hold back on either side, while Sean tries to make sense of a system where logic rarely wins. It's political frustration told with the timing of two guys who've seen it all, inside the ring and out. Sean keeps the energy moving with stories from his new espionage book and a wild connection to a Medellín cartel pilot. Nash answers with tales from the road that include stolen ambulances, Madison Square Garden parking nightmares, and what life was like when coffee came from Mr. Coffee instead of Starbucks. It's nostalgia and chaos in perfect balance. Then the talk shifts back to wrestling as Kevin reacts to Raquel Rodriguez being called "Big Mami Cool" and reflects on what it means when today's stars borrow from the legends. They also touch on Kurt Angle, the grind of training, and why Nash still treats every gym session like it's game day. His mix of honesty and dry humor cuts through every topic. By the end, they've covered SNAP benefits, the economy, stem cells, AI bubbles, and gym etiquette without missing a beat. It's smart, unpredictable, and funny in the most Nash way possible. Watch the full episode now on BlueChew-Visit BlueChew.com and try your first month of BlueChew FREE when you use promo code NASH -- just pay $5 shipping. Get Blitzed Save 15% at Get-Blitzed.com by entering the code KLIQ at checkout. StopBox-Get firearm security redesigned and save 15% off @StopBoxUSA with code NASH at https://stopboxusa.com/NASH #stopboxpod Butcher Box-As an exclusive offer, our listeners can get free protein in every box for a year PLUS $20 off your first box and free shipping when you go to ButcherBox.com/NASH.   00:00 www.KliqthisTV.com 00:22 SHOW OPEN 00:56 SNAP BENEFITS 03:48 the CPI 06:21 Hurricanes 07:59 Gov't Shutdown 19:10 Medellin Pilot 21:46 BREAK BUTCHERBOX 24:23 MCM COFFEE 25:47 Area Codes 32:21 George Steele stole an ambulance  32:55 Parking at MSG 36:05 "That Saudi convo was deep af" 37:59 "10% of my money to the church" 40:27 State Taxes where you work 42:38 Big Mami Kool 44:07 BREAK STOPBOX 47:02 Kurt Angle 50:20 Working out 52:28 "Freedom is bad" 54:13 The AI Bubble  57:41 Sean Oliver hate 01:02:09 Wearing Earbuds at the gym 01:06:02 common sense 01:06:36 lunacy 01:08:48 is there a bet365 on Florida versus Jersey. 01:09:13 Kennedy doing nothing for public health 01:10:27 KTTV 01:11:36 KEV I WATCHED RAW… 01:15:34 Nikki Bella 01:18:18 WWE Style vs AEW style 01:21:17 Mike Rotunda 01:25:10 Abby working Stiff 01:30:30 BREAK GET BLITZED 01:32:53 The Long Walk 01:33:35 FL vs NJ 01:38:27 BREAK BLUECHEW 01:40:22 HUMBLE HER 01:40:48 Rick Rude Stories 01:43:24 Kevin Nash Human Ambassador? 01:46:01 Holding Mick Foley's hand  01:48:50 Why Beer plateaus weight loss 01:50:54 Luna Vachon today 01:53:05 No women on the Mania poster? 01:53:46 Running into Jade at the Airport 01:55:39 OUTRO

Folks it's Holy Smokes! The comedy podcast where we sm*ke w**d and tell Bible stories.In episode 73 the hilarious Jordan Lee Cohen tells the story of Deborah putting a tent stake through a guy's head, and we have way too much fun with a top hat we found in the room that belonged to my host out in LA.Follow @jordanleecohen and keep an eye out for her country album dropping 2026!In honor of our 69th episode, use promo code: NICE to get 69% off your first month on the patreon.patreon.com/holysmokespodPatreon members get exclusive monthly videos including unreleased songs, discounts on Scoochie merch, and a Cameo from Scoochie Boochie

We are thrilled to welcome two-time Academy Award®-winning filmmaker Kathryn Bigelow and her creative team to discuss her newest political thriller, “A House of Dynamite,” brought to us by Netflix. This conversation was recorded as a live panel discussion at this year's New York Film Festival. This was part of our support of the Artist Academy program, where we bring conversations about the art and craft of filmmaking to the next generation of directors.Joining this conversation: - Barry Ackroyd - Director of Photography - Kirk Baxter - Editor - Volker Bertelmann - Composer - Jeremy Hindle - Production Designer - Paul N.J. Ottosson - Re-recording Mixer, Sound Designer, and Supervising Sound Editor“It was really an embarrassment of riches. What [sound designer] Paul [N.J. Ottosson] does is he three-dimensionalizes any space, and it's just extraordinary. You think you know what the space is and then he'll bring a sound in and suddenly it's amplified tenfold. Then, in the quiet spaces, I thought it might be interesting to bring some score in. And then I sort of stumbled on the incredible soundtrack to ‘All Quiet on the Western Front' and I just… my head exploded. So I reached out to [composer] Volcker [Bertelmann] and gratefully he had a short opening in his schedule. He came over, he looked at the movie even in its sort of raw stage. And I just think the synergy between Paul and Volcker and the sound design and the music, there's so much that they have in common. They are in conversation with one another. It was just a fluid, seamless, synergistic process.”—Kathryn Bigelow, Director and Producer, “A House of Dynamite”Be sure to check out “A House of Dynamite,” now streaming on Netflix in Dolby Vision® and Dolby Atmos®.Please subscribe to Dolby Creator Talks wherever you get your podcasts.You can also check out the video for this episode on YouTube.Learn more about the Dolby Creator Lab and check out Dolby.com. Connect with Dolby on Instagram, Twitter, Facebook, or LinkedIn.

This lounge jazz number is an ode to the dog, in particular, Les Claypool's hound, Kazoo. It's another musical departure for the man, and it sounds like Skerik wasn't available, so Sam Bass filled in on cello. It's not the deepest track, but we don't have to get deep with our dogs, right? They love us, we love them, now let's go for a walk, a run, or a ball toss. For another great story about a dog, read The Mixer by PG Wodehouse.Get involvedInstagramFacebookEmailBurn your money 

Bass House / Future House / Tech House

Armed with a facelift and an emphasis on precision ag, Supreme International's rebranding is hot off the press. Willem Van Der Kooi is the Territory Sales Manager for the Great Lakes Territory and the SE United States. He tells us about the company's new look and the technology they're leaning into.See omnystudio.com/listener for privacy information.

When many people warn about the dangers of power, they refer to "The Lord of the Rings." The One Ring can be a symbol for the dangers power presents, but the message of the books is far more nuanced. In his famous trilogy, J.R.R. Tolkien also venerated monarchy and focuses on the danger of leaders who do not embrace their authority and act decisively. Podcaster Middle-earth Mixer joins me to discuss the true message Tolkien was attempting to convey about power. Follow on: Apple: https://podcasts.apple.com/us/podcast/the-auron-macintyre-show/id1657770114 Spotify: https://open.spotify.com/show/3S6z4LBs8Fi7COupy7YYuM?si=4d9662cb34d148af Substack: https://auronmacintyre.substack.com/ Twitter: https://twitter.com/AuronMacintyre Gab: https://gab.com/AuronMacIntyre YouTube:https://www.youtube.com/c/AuronMacIntyre Rumble: https://rumble.com/c/c-390155 Odysee: https://odysee.com/@AuronMacIntyre:f Instagram: https://www.instagram.com/auronmacintyre/ Today's sponsors: Visit : https://www.christiancollegeguide.com Learn more about your ad choices. Visit megaphone.fm/adchoices

"A House Of Dynamite" is an American apocalyptic political thriller film directed by Kathryn Bigelow and written by Noah Oppenheim. The film features an ensemble cast that includes Idris Elba, Rebecca Ferguson, Gabriel Basso, Jared Harris, Tracy Letts, Anthony Ramos, Moses Ingram, Jonah Hauer-King, Greta Lee, and Jason Clarke playing members of the U.S. government as they navigate an official response to a single nuclear missile launched by an unidentified enemy. The film premiered at the 2025 Venice International Film Festival, where it received positive reviews. Academy Award-winning film editor Kirk Baxter and Academy Award-winning Supervising Sound Editor & Re-Recording Mixer Paul N.J. Ottosson were both kind enough to spend some time speaking with us about their experience working on the film, which you can listen to below. Please be sure to check out the film, which is now available to stream on Netflix. Thank you, and enjoy! Check out more on NextBestPicture.com Please subscribe on... Apple Podcasts - https://itunes.apple.com/us/podcast/negs-best-film-podcast/id1087678387?mt=2 Spotify - https://open.spotify.com/show/7IMIzpYehTqeUa1d9EC4jT YouTube - https://www.youtube.com/channel/UCWA7KiotcWmHiYYy6wJqwOw And be sure to help support us on Patreon for as little as $1 a month at https://www.patreon.com/NextBestPicture and listen to this podcast ad-free Learn more about your ad choices. Visit megaphone.fm/adchoices

What's up Mixer's. We're back and this time for good! We talk about what we have been up to over the past few weeks and what we have planned for the podcast. We really appreciate everyone that listens and we don't take that for granted. Enjoy this new episode.

MISFITS AUDIO PRESENTS The Lone Ranger Episode 2: Fear Producer and Editor: Capt. John Tadrzak Director, Mixer and Sound Effects: Jim Smagata Art Director: Steven “Sash” Scott The Lone Ranger and Tonto help a frightened new Sheriff deal with an arrogant outlaw. Featuring the voice talent of: Mark Gianopolous as DAN REED H. Keith Lyons as SHERIFF JIM BARNES Brian Finnegan as EVERETT BARNES H. Keith Lyons as BARKEEP Murray Retread as BANKER THOMAS Bernadette M Groves as JUDY MASON Joe Stofko as MONK SAVAGE Mike Hennessy as TRIG Bill Hollweg as SLIM Christopher Medina as BILL Brian Finnegan as JOHN William Smagata as the U.S. MARSHAL Johnnie T as Tonto Jim Patton as The Lone Ranger The Lone Ranger and related characters were created by George W. Trendle and Fran Striker, and lovingly restored by the Misfits Audio players

My friend Chris Ryan shows how to use a podcast mixer. Join my PodFather Podcast Community https://www.skool.com/podfather/about Start Your Own SKOOL Communityhttps://www.skool.com/signup?ref=c72a37fe832f49c584d7984db9e54b71 #podcasting #podmatch #podcast

With 235 million views since its Netflix debut, KPop Demon Hunters has become the streamer's most popular film of all time. At the heart of its global success is the groundbreaking sound design crafted by Michael Babcock — Sound Designer, Supervising Sound Editor, and Re-recording Mixer. Michael shares how he infused the polished, high-energy world of K-pop into the film's sonic landscape, blending layered vocals, reverb, and beats with organic sound elements tuned to the rhythm of the action. From the playful “Soda Pop” street performance to the bathhouse battle and stadium finale, Michael takes us inside the soundscapes that brought this animated sensation to life.

In this episode of Working Class Audio, Matt welcomes Grammy winning Mixer, Producer, & Mastering Engineer Jon Rezin who has worked with Natalia Jimenez, One Direction, Andy Grammer, BoA, and Santana.In This Episode, We Discuss:Working Remotely in OhioMixingSaving TimeSkillsNetworkBuilding RelationshipsThe Masked SingerAmerican IdolLinks and Show Notes:Jon's SiteJon on InstagramMatt's Rant: Streaming vs Physical MediaCredits:Guest: Jon RezinHost/Engineer/Producer: Matt BoudreauWCA Theme Music: Cliff TruesdellThe Voice: Chuck Smith

In this episode of Working Class Audio, Matt welcomes Grammy winning Mixer, Producer, & Mastering Engineer Jon Rezin who has worked with Natalia Jimenez, One Direction, Andy Grammer, BoA, and Santana. In This Episode, We Discuss: Working Remotely in Ohio Mixing Saving Time Skills Network Building Relationships The Masked Singer American Idol Links and Show Notes: Jon's Site Jon on Instagram Matt's Rant: Streaming vs Physical Media Credits: Guest: Jon Rezin Host/Engineer/Producer: Matt Boudreau WCA Theme Music: Cliff Truesdell The Voice: Chuck Smith

Craving a delicious Old Fashioned without the hassle? In this episode, Peter Von Panda explores the convenience and flavor of a pre-made Old Fashioned mixer. Discover how this cocktail solution simplifies drink-making, offering a perfect blend of brown sugar and bitters that pairs seamlessly with your favorite whiskey. Whether you're hosting a party or just want a quick fix for your cocktail cravings, Peter dives into the pros, cons, and taste test of this mixer to see if it's a must-have for your home bar. Tune in to learn how to elevate your cocktail game effortlessly! Get it here... https://geni.us/mH8R ---------- LET'S TALK ABOUT LIVING BETTER: ▶ Podcast: https://geni.us/FtGAT4 ▶ My Amazon Store: https://www.amazon.com/shop/petervonp... ---------- IF YOU'D LIKE TO SHOW SOME LOVE: ▶ Buy My Book: https://geni.us/qwbZAE ▶ Become A Channel Member: https://geni.us/AA3Jk ▶ Patreon:   / petervonpanda   ▶ Merch: https://petervonpanda.storenvy.com/ ▶ Free Panda Group: https://panda-research-institute.mn.co FOLLOW MY OTHER SOCIAL MEDIA PLATFORMS: ▶ Instagram:   / petervonpanda   ▶ Facebook:   / petervonpanda  

The Lone Ranger, ep 01: "Six-Gun Stakes" The Lone Ranger and related characters were created by George W. Trendle and Fran Striker, and lovingly recreated by the Misfits Audio players. Featuring the voice talent of: Jon Specht as the Announcer Johnnie T as Jeb Brian Finnegan as Cal Mike Hennessy as Sheriff Random T Bush as  Jerimy Murray Retread as Tim and Joe Jim Patton as The Lone Ranger Producer and Script Editor: Capt. John Tadrzak Director, Mixer and Sound Effects: Jim Smagata Art Director: Steven “Sash” Scott “The Lone Ranger” was adapted for Misfits Audio by Capt. John Tadrzak and was presented for enjoyment and nostalgic purposes only. ©2010

One of our listeners came up with one of the CLEANEST & MOST FUN ice breaker questions we’ve ever heard… Hear what it was in a brand new Second Date Update!See omnystudio.com/listener for privacy information.

FULL SHOW: Monday, September 8th, 2025 Curious if we look as bad as we sound? Follow us @BrookeandJeffrey: Youtube Instagram TikTok BrookeandJeffrey.comSee omnystudio.com/listener for privacy information.

One of our listeners came up with one of the CLEANEST & MOST FUN ice breaker questions we’ve ever heard… Hear what it was in a brand new Second Date Update!See omnystudio.com/listener for privacy information.

Shandy is back with their world-famous recaps! Shandy couldn't resist the Season 3 cast of Netflix's Perfect Match, so they're today they're breaking down the second batch, aka episodes 7-9! Thanks to our sponsor! - Go to https://www.pestly.co and use code SHANDY30 at checkout for 30% off your order! Time Stamps: 0:00 - Housekeeping 2:55 - The Men's Mixer, Cont'd 9:51 - Women's Mixer 16:10 - Evening 22:51 - 3 Days Left 31:32 - 2 Days Left 40:40 - 1 Day Left 51:55 - Who We Would Go For If you have a relationship question, write us at: dearshandy@gmail.com Subscribe and watch the episodes on YouTube! https://bit.ly/SubscribeDearShandy More Dear Shandy Instagram - https://www.instagram.com/dearshandy Facebook - https://fb.me/dearshandy More Sharleen Instagram - https://www.instagram.com/sharleenjoynt Blog - http://www.alltheprettypandas.com More Andy Instagram - https://www.instagram.com/machinelevine Produced by Gabrielle Galon - https://www.instagram.com/gabsamillion Support this podcast at — ⁠⁠⁠⁠⁠⁠⁠⁠https://redcircle.com/dear-shandy/donations Learn more about your ad choices. Visit megaphone.fm/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Shandy is back with their world-famous recaps! Shandy couldn't resist the Season 3 cast of Netflix's Perfect Match, so they're today they're breaking down the second batch, aka episodes 7-9! Thanks to our sponsor! - Go to https://www.pestly.co and use code SHANDY30 at checkout for 30% off your order! Time Stamps: 0:00 - Housekeeping 2:55 - The Men's Mixer, Cont'd 9:51 - Women's Mixer 16:10 - Evening 22:51 - 3 Days Left 31:32 - 2 Days Left 40:40 - 1 Day Left 51:55 - Who We Would Go For If you have a relationship question, write us at: dearshandy@gmail.com Subscribe and watch the episodes on YouTube! https://bit.ly/SubscribeDearShandy More Dear Shandy Instagram - https://www.instagram.com/dearshandy Facebook - https://fb.me/dearshandy More Sharleen Instagram - https://www.instagram.com/sharleenjoynt Blog - http://www.alltheprettypandas.com More Andy Instagram - https://www.instagram.com/machinelevine Produced by Gabrielle Galon - https://www.instagram.com/gabsamillion Support this podcast at — ⁠⁠⁠⁠⁠⁠⁠⁠https://redcircle.com/dear-shandy/donations Learn more about your ad choices. Visit megaphone.fm/adchoices