Podcasts about mockmill

Mother of ten, blogger, author, and one of my real life friends, Abbie from M is for Mama, is back on the podcast chatting with me about being an intentional mother in an increasingly frantic culture.  As mothers, there are so many negative messages coming at us from all directions highlighting the burdens of motherhood without offering us hope or direction.  Abbie's countercultural message of embracing motherhood as a gift and calling from God is a breath of fresh air.  Join us as we highlight many of the mindset shifts that have given us freedom and joy in our own journeys as mothers of many. In this episode, we cover: All about Abbie's 45 day trip to Europe with her 10 kids Feeling less alone in motherhood and moving forward out of the difficult places Finding freedom from the shame of not being able to keep up with everything on your plate Shifting your mindset around being interrupted by kids when trying to get things done Adjusting your expectations about what your house should look like Taking appropriate responsibility in parenting without succumbing to fear and control Keeping perspective about your capacity in different seasons of motherhood Avoiding the trap of comparing yourself to what everyone else is doing View full show notes on the blog + watch this episode on YouTube. Thank you to our sponsors! Toups and Co Organics | Use code FARMHOUSE at ToupsandCo.com Mockmill | Visit FarmhouseonBoone.com/Mockmill to save 5% on your purchase ABOUT ABBIE Abbie is a happy wife, homeschooling mama to ten rad kids, bestselling author, blogger, fitness instructor, and reigning family Nertz champion. But most importantly, she's a Bible-believing Christian who desires to know God and make Him known. She lives by the motto “hard is not the same thing as bad” and loves encouraging women to dig deep in the everyday trials of motherhood for the treasures of joy and growth that are there in abundance if we're only willing to look. She, her husband Shaun, and their double handful of children live in the Piney Woods of East Texas.  RESOURCES M is for Mama by Abbie Halberstadt Hard is Not the Same Thing as Bad by Abbie Halberstadt M is for Mama Podcast The Penny Reward System eBook The Gentleness Challenge eBook CONNECT Abbie Halberstadt of M is for Mama | Website | Podcast | Instagram | Facebook | Pinterest Lisa Bass of Farmhouse on Boone | Blog | YouTube | Instagram | TikTok | Facebook | Pinterest Join us in the Simple Farmhouse Life Facebook community!

I heard Katie and her husband discussing this idea on their podcast, and I was intrigued by the thought that maybe a problem we face as homemakers is not that we don't have enough time, but that we have too much of it.  In our conversation, Katie and I look at how modern conveniences save us time but have presented us with new challenges in terms of productivity and efficiency.  We hope this episode leaves you feeling encouraged that you can get things done with kids around, you can learn new skills, and you can become the kind of homemaker you dream of being.  Join us! In this episode, we cover: Being intentional as mothers of large families How modern convenience has presented us new challenges Filling up our time with soul satisfying pursuits Can you really get stuff done with little kids around? Avoiding boredom in motherhood and choosing fulfilling activities instead The freedom of keeping a simplified home Discerning what homemaking tasks are worth our time Overcoming the mental barrier of learning new skills View full show notes on the blog + watch this episode on YouTube. Thank you to our sponsors! Toups and Co Organics | Use code FARMHOUSE at ToupsandCo.com Carly Jean Los Angeles | Use code FARMHOUSE20 at CarlyJeanLosAngeles.com Mockmill | Visit FarmhouseonBoone.com/Mockmill to save 5% on your purchase RESOURCES Get it All Done Club Check out Lisa's conversation with Katie on the Now That We're a Family Podcast or on YouTube! CONNECT Katie Voetberg of Now That We're a Family | Website | YouTube | Podcast | Instagram Lisa Bass of Farmhouse on Boone | Blog | YouTube | Instagram | TikTok | Facebook | Pinterest Join us in the Simple Farmhouse Life Facebook community!

I frequently hear from listeners who want to start homesteading, but it can be overwhelming to know where to start. Especially if you are building a homestead from scratch on raw land, and there are a variety of tools and skills you will need to acquire along the way. Christina of Thermaland Oaks is very familiar with this whole process as she and her husband have built their entire home and homestead with their own hands. Join us for this conversation as we dive into what tools are essential to build and maintain a homestead. We also chat about the reality of sharing our lives on the internet as we pursue our homestead dreams. For any hopeful homesteader, this episode is a must listen! In this episode, we cover: The reality of building a homestead from scratch on raw land What to do when you can't buy up front all the tools you need Ups and downs of sharing your building journey online Being content when you are prioritizing one project at a time Planning ahead and budgeting for projects as you go How social media doesn't tell the whole story of the homestead Essential tools for starting a homestead and what to avoid What's coming at Thermaland Oaks in 2023 View full show notes and transcript on the blog + watch this episode on YouTube. Thank you to our sponsors! TOUPS AND CO ORGANICS | Use code FARMHOUSE at ToupsandCo.com MOCKMILL | Visit FarmhouseonBoone.com/Mockmill to save 5% on your purchase CONNECT Christina Heinritz of Thermaland Oaks | Website | Instagram | TikTok | YouTube | Facebook | Pinterest Lisa Bass of Farmhouse on Boone | Blog | YouTube | Instagram | TikTok | Facebook | Pinterest Join us in the Simple Farmhouse Life Facebook community!

"Find a supplier of as locally sourced grains as possible...find a mill; a coop and support them!" If you're a bread-maker, this episode's for you. We welcome back the fabulous Elly from Elly's Everyday to the podcast to talk about the heart of bread, its raw material: grains and flour. During this episode you'll hear Elly's wisdom on: Sourcing grains and flour for bread Grinding grains into flour at home, including why you would want to do it and how Elly grinds hers The vital difference between the two ways flours are produced: stone-grinding and roller milling Why and how Elly freezes her grains and what you must remember when defrosting How to get the best possible flour even when you can't afford a home-mill And Elly talks us through her whole grain process - from choosing and buying through to mixing the dough. Elly has two hugely popular YouTube channels and has helped thousands of people with making wholegrain sourdough, we're so grateful to her for bringing us her wisdom! Want more? Come be part of our community and help support the continued work of the podcast! Our podcast is sponsored by our patrons and listeners who are also supported by the extra content that we share (think exclusive podcasts, live chats, cook ups and recipes) over at our http://patreon.com/ancestralkitchenpodcast (Patreon community!) From $5 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work out into the world. And you'll get to be part of our community on a deeper level. The Run Down: 6:20 Where Elly sources her grains 11.20 Why Elly grinds grains at home for sourdough and what the benefits are "When you freshly grind, you really can tell the difference!" 17.40 Elly's home stone mill and how it works 19.50 The differences between Alison's and Elly's mills 21.50 The difference between roller-milled and stone-ground flour 27.30 The grains (and legumes) Elly uses 33.40 Elly's whole process, start to finish "I freezer-treat all my grains" 38.00 Alison's weevil attack and how someone with a small freezer could freeze grains. 45.45 Freezing flour (listen here to hear *the* way to defrost too) 49.30 How long to do grains last and how does that differ from flour 53.10 Using freshly-milled flour for a sourdough starter 57.00 How to get the best possible flour when you're on a budget 55.30 What Elly's up to now on her YouTube channel "It's the detail that overwhelms people...I explain the things that matter; that really make a difference and the gloss over the rest." If you like us and use Apple Podcasts, we'd love it if you left a review! Here's how: Open the Apple Podcast app Find Ancestral Kitchen Podcast in your library (you can search for it) Scroll down to 'ratings and reviews' Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words. Thank you. We really appreciate you taking the time to support us! Resources: If you're thinking of purchasing a mill, Elly has discounts available! https://www.ellyseveryday.com/home-milling-mockmill-links (Check her page here for worldwide deals on Mockmills, Komo and bakeware.) https://m.youtube.com/c/EllysEverydayWholegrainSourdough (Elly's Everyday Wholegrain Sourdough YouTube channel) http://ellyseveryday.com (Elly's website) https://www.ellyseveryday.com/storing-whole-grains-for-bread-making (Elly's post about grain storage and weevils etc. ) https://youtu.be/MnGL6UTW7fs (Elly's video about grain storage at home) https://youtu.be/t_CJdLp1NHY (Elly's latest 'Mockmill update' video ) https://ancestralkitchen.com/2021/07/06/10-elly-from-ellys-everday-sourdough-baking-soap-making/ (Our previous episode with Elly #10) https://www.instagram.com/burrumbiodynamics/ (Burrum Biodynamics (where Elly buys the majority of her grains and pulses) on Instagram) "I feel like I'm more

I have been using ancient grains in my kitchen for many years now, but there is a learning curve when you are making the switch from modern white flours to heartier ancient grains like einkorn, kamut, spelt, and more. Laura of @lauralivesthegoodlife is such a wealth of knowledge when it comes to baking sourdough bread, using different types of flours, and milling your own grains. If you have questions about the differences between these flours and how to use them, this is the episode for you! We share tons of tips on incorporating ancient grains into your everyday recipes while still enjoying delicious and nutrient-dense baked goods. In this episode, we cover: A historical overview of how today's flour became lacking in nutrients Why making the switch to ancient grains is beneficial to your health How ancient grains behave differently in baking and how to adjust your method A gradual approach to switching from modern wheat to ancient grains How to choose which type of ancient grains to use Tips for achieving delicious, beautiful loaves without using light and fluffy modern flour Ways to utilize bread that doesn't turn out how you had planned Watch this episode on YouTube + view full show notes and transcript on the blog. Toups and Co Organics uses nourishing, organic ingredients to create simple and safe skincare products. Toups and Co is offering my listeners 10% off any one purchase with the code FARMHOUSE. Visit ToupsandCo.com to order today. And check out my interview with the founder of Toups and Co, Emilie, to find out more about this amazing company and their products. Check out some of my current favorite products: activated charcoal face bar, seabuckthorn cleansing oil, frankincense tallow balm, makeup line Mockmill makes high quality countertop grain mills to empower you to easily mill nutritionally superior whole grain flour, fresh at home. You can save 5% on your purchase of any of their grain mills by clicking the link at FarmhouseonBoone.com/Mockmill. To see why I love my Mockmill, check out this review video. CONNECT Laura Tuttle | Instagram | Amazon Storefront Lisa Bass of Farmhouse on Boone | Blog | YouTube | Instagram | TikTok | Facebook | Pinterest

#016 - Did you know you can make your own flour at home? Whether it's wheat flour or gluten-free flour you're looking for, we'll talk about the process in this episode.Milling your own flour means you're using the freshest, most nutritious flour possible. Today you'll learn all about wheat, why fresh flour is superior to store-bought flour, how to mill it, bake with it, and store it. Plus, how long do wheat berries last, anyway? Tune in to find out!--------------------------------------------Links mentionedSay Thanks for The Sourdough Mamas Podcast! https://bit.ly/3l1UI76Leavenly & Sourdough Mamas Shop: https://bit.ly/3wm3DFGMock Mill KitchenAid attachment: https://bit.ly/3wpRboiNutriMill: https://amzn.to/3M8XgMNKitchenAid Grain Mill: https://amzn.to/3N8TsLnManual Grain Grinder (cheapest!): https://amzn.to/3w8CMOHGluten-Free Homemade Flour Recipe: https://bit.ly/3swcnYOPalouse Wheat Berries, 3lb bag: https://amzn.to/3yy3CkWTrue Sourdough's guide to milling flour: https://bit.ly/3FEZa5eMatthew James Duffy's guide to milling flour: https://bit.ly/3M83tsn--------------------------------------------A supportive community is crucial when baking sourdough, so if you haven't already, head on over to The Sourdough Mamas Community on Facebook! https://bit.ly/39bVVpMDon't forget to subscribe so you never miss an episode

Paul Lebeau Bio Paul is a shareholder and Managing Director of the German company Wolfgang Mock, GmbH, located in the Frankfurt area. His mission in the grains and bread world began about six years ago, when he joined Wolfgang Mock's decades-old campaign to get consumers milling their own grain. His accomplishments include the establishment of the Mockmill brand in baking circles around the globe and his educational promotion of whole-food baking through participation at baking events and his lively presence in the social media. In his first week on the job back in 2015, Paul discovered and was captivated by the USA “grain movement”. To see how small-scale stone milling could help drive that movement, he set out to meet its movers and shakers. Since January 2016, Paul has repeatedly crisscrossed the USA, seeking out leaders in the fields of breeding and growing remarkable grains, milling revivalists, artisan bakers and chefs, sustainable food and agriculture champions, and lots and lots of enthusiastic home bakers and millers. His broad network of “grainy” friends and supporters includes many of the nation's most respected thought leaders and practitioners. The goal of Paul's mission is to “make small scale milling ubiquitous” in American homes, bakeries, restaurants, and boutique brand food products kitchens. To do that, the “gospel” of fresh milling, how it helps us ALL to “Make the Most out of Grains”, must be brought to agendas of all those involved in and supportive of the grain movement. Paul believes that “Home Milling is, more than any other practice, right at the intersection of interest in Healthier Lifestyes, Sustainable Food Systems, and Eating Pleasure.” He passionately and unabashedly believes that anyone interested in at least one of those fields should be a home miller. Paul Lebeau was born in Decatur, IL and raised in Houston, TX. In 1982, he went to Europe to do his MBA, settling thereafter in Germany for a 30+-year career in medical technologies. He is married and the father of four sons; grandfather of five little Germans as well. He says his job has greatly enriched his personal life: he has become a passionate bread baker and prides himself on the great friendships he has built with many of the women and men leading the drive to discover better, more sustainable ways for feeding humanity. Paul Leabeau on Milling https://mockmill.com/media/pdf/72/ca/1f/Foodtank-Interview-2017-Paul-Lebeau.pdf MockMill US https://mockmill.us/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/dean-jones9/message

Next week we have on as guests Paul Lebeau (Mockmill Co) and Abbey Thiel (Abbey the Food Scientist!) I think you will love hearing me talk to two people who are on the Science side of the Food Industry. Join me for both, Next week! --- Send in a voice message: https://anchor.fm/dean-jones9/message

600: Saving Seeds of Grasses and Grains. A chat with an expert on Seeds. In This Podcast: At least ten times a year we have a live Seed Saving Class with Bill McDorman. This is the April 2021 class discussing the importance of growing our own grains, ancient grain sources, and so much more on which grains are best for specific regions. Join the class! Register anytime for the next event.Register Here for the Seed Saving Class with Live Q&A Bill McDorman is Executive Director of Rocky Mountain Seed Alliance, Ketchum, Idaho. He got his start in the bio-regional seed movement while in college in 1979 when he helped start Garden City Seeds. In 1984, Bill started Seeds Trust/High Altitude Gardens, a mail order seed company he ran successfully until it sold in 2013. Visit www.urbanfarm.org/seeds21apr for the show notes on this bonus episode, and access to our full podcast library!

Grab all of my FREE ebooks and printables in the Farmhouse on Boone resource library HERE! Some of the places I get grains- Mockmill, Breatopia, Jovial, Country Life Natural Foods, Azure Get my free 10 day course on how to start a blog HERE. Follow along with Farmhouse on Boone: The blog The Youtube channel Instagram GRAB MY FREE EBOOKS 5 Steps to an Organized Kitchen Mini Guide Cleaning with Essential Oils 5 Kefir Smoothie Recipes Farmhouse Favorites Sourdough Recipes OUR WATER FILTER Berkey water filter You can get the review HERE Join my Facebook group, “Simple Farmhouse Life” Get my free essential oils class to learn all about the oils we use in the farmhouse! Watch it HERE. Thanks again for listening and I'll see you in the next episode of the Simple Farmhouse Life podcast!

Paul Lebeau is an amazing man, an American man who now lives in Germany and looks after the managing and directing of a great company, the company we are talking about today is The Mockmill, the most modern stone milling machine for homes. His experience started in developing medical devices and he took part in the launch of many other solutions and systems of preventions for the world of Medicine. He now works for this amazing company which produces amazing home or professionals stone milling devices. I own one my self and it has changed the way I flavour my bread and I feel like the benefit of milling your own flour are many. But let's listen to Paul and what he has to say... If you bake bread at home you definitely need to have one of these machines. They are reliable and affordable. --- Send in a voice message: https://anchor.fm/healthynastikitchen/message

Get organized in your kitchen by making stations that group items you use often.  Learn how to create a Baking Station, a Juicing Station, a Breakfast Station & more! Don't forget to grab your FREE LOTION BAR (available through the month of April 2019) at: hardlotion.com/raisingarrows Use code: raisingarrows Resources mentioned: Bosch mixer - https://amzn.to/2UlZ2TZ (aff) Mockmill grinder - https://mockmill.com/u/?a_aid=raisingarrows (aff) Freezer to Slow Cooker Meal Plan - http://www.sidetrackedsarah.com/affiliates/idevaffiliate.php?id=102 (aff) DIY Breakfast Station ebook - https://store.notconsumed.com/products/diy-breakfast-station

In this episode I discuss ancient grains, fresh milled flour, and sourdough bread baking with the President of Grand Teton Farm & Mill, Jade Koyle. Jade also owns and operates AncientGrains.com & Einkorn.com. A few of the topics we touch on include: How to successfully bake bread with ancient grains such as Einkorn, and how their different gluten structures require a specific approach. Using fresh milled "herb flour." Using foraged grains to give your bread a special sense of time and place, as well as unique flavors. The difference between white and red wheat, and what to look for when buying whole grain berries. Question or Comment? Send them to jacob@stellaculinary.com, or leave us a voicemail at 775-204-8389. You can also join the discussion over on the Stella Culinary forum, or the the SCFB Group. Interested in Getting Your Own Grain Mill? For a limited time, Mockmill is offering $80 work of savings and free shipping for Stella Culinary fans who buy through this link. Connect with Chef Jacob Twitter Instagram Facebook YouTube  

On this week's HRN Happy Hour, Kat and Caity are joined by Patrick Martins, founder of HRN; plus special guests: Paul Lebeau, Managing Director of Wolfgang Mock; and Rob Elliot and Nathan Littlewood from Urban Leaf. The show begins with rapid fire headlines from the past week across the network and a recap of Kat & Caity's trip to Charlotte, North Carolina that included the International Symposium on Bread at Johnson & Wales University. The group has a quick chat with Executive Director of Citymeals, Beth Shapiro about the affect SNAP budget cuts will have on our communities. Then, they spend some time talking to Paul, Rob, and Nathan about home milling and home gardening and how these practices are better for us. AND since we always end the show with trivia, we have a mash-up of grains and gardening questions for our guests!