Podcasts about Package

Today, we'll hear about: • A son who's concerned his father's retirement demands are unreasonable • A businessman wrestling with his decision to fire an employee • An athletic director considering a move that could cost him his staff • A business owner resistant to the growth of his company   Next Steps: •

Topics covered in this episode: ty: An extremely fast Python type checker and LSP Python Supply Chain Security Made Easy typing_extensions MI6 chief: We'll be as fluent in Python as we are in Russian Extras Joke Watch on YouTube About the show Connect with the hosts Michael: @mkennedy@fosstodon.org / @mkennedy.codes (bsky) Brian: @brianokken@fosstodon.org / @brianokken.bsky.social Show: @pythonbytes@fosstodon.org / @pythonbytes.fm (bsky) Join us on YouTube at pythonbytes.fm/live to be part of the audience. Usually Monday at 10am PT. Older video versions available there too. Finally, if you want an artisanal, hand-crafted digest of every week of the show notes in email form? Add your name and email to our friends of the show list, we'll never share it. Brian #1: ty: An extremely fast Python type checker and LSP Charlie Marsh announced the Beta release of ty on Dec 16 “designed as an alternative to tools like mypy, Pyright, and Pylance.” Extremely fast even from first run Successive runs are incremental, only rerunning necessary computations as a user edits a file or function. This allows live updates. Includes nice visual diagnostics much like color enhanced tracebacks Extensive configuration control Nice for if you want to gradually fix warnings from ty for a project Also released a nice VSCode (or Cursor) extension Check the docs. There are lots of features. Also a note about disabling the default language server (or disabling ty's language server) so you don't have 2 running Michael #2: Python Supply Chain Security Made Easy We know about supply chain security issues, but what can you do? Typosquatting (not great) Github/PyPI account take-overs (very bad) Enter pip-audit. Run it in two ways: Against your installed dependencies in current venv As a proper unit test (so when running pytest or CI/CD). Let others find out first, wait a week on all dependency updates: uv pip compile requirements.piptools --upgrade --output-file requirements.txt --exclude-newer "1 week" Follow up article: DevOps Python Supply Chain Security Create a dedicated Docker image for testing dependencies with pip-audit in isolation before installing them into your venv. Run pip-compile / uv lock --upgrade to generate the new lock file Test in a ephemeral pip-audit optimized Docker container Only then if things pass, uv pip install / uv sync Add a dedicated Docker image build step that fails the docker build step if a vulnerable package is found. Brian #3: typing_extensions Kind of a followup on the deprecation warning topic we were talking about in December. prioinv on Mastodon notified us that the project typing-extensions includes it as part of the backport set. The warnings.deprecated decorator is new to Python 3.13, but with typing-extensions, you can use it in previous versions. But typing_extesions is way cooler than just that. The module serves 2 purposes: Enable use of new type system features on older Python versions. Enable experimentation with type system features proposed in new PEPs before they are accepted and added to the typing module. So cool. There's a lot of features here. I'm hoping it allows someone to use the latest typing syntax across multiple Python versions. I'm “tentatively” excited. But I'm bracing for someone to tell me why it's not a silver bullet. Michael #4: MI6 chief: We'll be as fluent in Python as we are in Russian "Advances in artificial intelligence, biotechnology and quantum computing are not only revolutionizing economies but rewriting the reality of conflict, as they 'converge' to create science fiction-like tools,” said new MI6 chief Blaise Metreweli. She focused mainly on threats from Russia, the country is "testing us in the grey zone with tactics that are just below the threshold of war.” This demands what she called "mastery of technology" across the service, with officers required to become "as comfortable with lines of code as we are with human sources, as fluent in Python as we are in multiple other languages." Recruitment will target linguists, data scientists, engineers, and technologists alike. Extras Brian: Next chapter of Lean TDD being released today, Finding Waste in TDD Still going to attempt a Jan 31 deadline for first draft of book. That really doesn't seem like enough time, but I'm optimistic. SteamDeck is not helping me find time to write But I very much appreciate the gift from my fam Send me game suggestions on Mastodon or Bluesky. I'd love to hear what you all are playing. Michael: Astral has announced the Beta release of ty, which they say they are "ready to recommend to motivated users for production use." Blog post Release page Reuven Lerner has a video series on Pandas 3 Joke: Error Handling in the age of AI Play on the inversion of JavaScript the Good Parts

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

The Somali welfare fraud scandal is worse than reported, and taxpayers are paying the price.

Episode 069 For Want of a Package The Influence Every Day Show with Dr. Ed Tori A package arrived on my doorstep. Ordinary. Forgettable. Until it wasn't. In this episode, I share a moment of unexpected awe triggered by something most of us barely notice anymore. A cardboard box. A doorbell. A delivery notification. What followed was a cascade of realization about just how many lives, skills, systems, and unseen acts of effort converge so that a single package can arrive at our door. I reflect on the old proverb often called For Want of a Nail, a centuries-old story about how the absence of one small thing can lead to catastrophic downstream consequences. From a missing nail, to a lost shoe, to a fallen kingdom. That story is usually told as a warning. This episode explores the opposite direction. What happens when a small, seemingly insignificant moment leads to massive positive outcomes? Holding that package, I trace the invisible web behind it. The driver who needed health, strength, and training. The truck that required parts, materials, and maintenance. The metal that required mines. The mines that required machines. The machines that required inventors. The inventors who needed teachers. The teachers who needed food. The farmers who needed sun, soil, rain, and forces far beyond human control. All of it so that I could click “add to cart” and open a box. ... This episode is not a denial of the real problems that exist in global systems. Exploitation, environmental harm, corruption, and injustice are real and worth confronting. But that is not the path I take today. Today is about gratitude. About choosing to see the human effort that usually remains invisible. About honoring the thousands of small contributions that make modern life possible. I offer a direct thank you to the people behind the ideas, the funding, the design, the engineering, the manufacturing, the packing, the coding, the logistics, the driving, the maintenance, the teaching, the parenting, the farming, and the natural forces that sustain it all. This is a reminder that we never receive alone. We are always beneficiaries of lives we will never meet. Gratitude, in this framing, is not sentimentality. It is perspective. It is state management. It is leadership. And it is a practice that can transform an ordinary moment into a grounding reminder of our interdependence. This episode is an invitation to pause before the next package is opened. To see the invisible threads. To let gratitude recalibrate your state. And to remember that even the smallest things often carry the weight of the world behind them. If this episode resonated with you, consider who else might need the reminder. Share it. Pay it forward. And as always, go forth and influence for good... every day.

OpenAI bids lavishly $555K+ luring Head of Safety from top research labs globally. Candidate masters techniques scaling human oversight to superhuman intelligence. Package mirrors existential risk mitigation imperatives.Get the top 40+ AI Models for $20 at AI Box: ⁠⁠https://aibox.aiAI Chat YouTube Channel: https://www.youtube.com/@JaedenSchaferJoin my AI Hustle Community: https://www.skool.com/aihustleSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

OpenAI seeks safety superman offering $555K+ total comp for Head of Safety leadership. Candidate must pioneer techniques countering deception in advanced systems. Record package underscores urgency of alignment before AGI arrival.Get the top 40+ AI Models for $20 at AI Box: ⁠⁠https://aibox.aiAI Chat YouTube Channel: https://www.youtube.com/@JaedenSchaferJoin my AI Hustle Community: https://www.skool.com/aihustleSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ever crave an Orange Julius at the mall? In this bite-sized episode re-release, we're sharing delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll want to blend up a citrusy vanilla smoothie that will upgrade your breakfast routine (or snack time!) with its creamy, dreamy nostalgia. And if you're looking for a flavor-packed weeknight dinner, you'll discover a flavor-packed recipe using ground chicken for a 30-minute healthy meal! Tune in for a quick dose of home cooking inspiration! ***Links Orange Smoothie (a la Orange Julius) from Gimme Some Oven. For Kari's version, she zests as well as the peeled oranges; she also likes to use yogurt or whole milk, and good vanilla paste.Veggie cream cheese from Chef SavvyKeema Shimla Mirch (Ground chicken with bell peppers) by Zainab Shah for NYT Cooking (unlocked)***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Looking for an in-person Food Friends experience? Book a farmers' market tour with Sonya in Portland, OR!

MC and Luke Keary dive into the Sharks in 2026; how far can they go and do they have another level to go to? Learn more about your ad choices. Visit megaphone.fm/adchoices

Topics: Brant and Sherri review the "Most Listened To Podcasts" of 2025 On this episode (Aired 3/06/25): Topics:  Fyre Festival, Prayer BONUS CONTENT: Ghostwriters   Quotes: "You don't have to weigh in on the excitement of the day." "He's the point. Not us." "People are throwing their AirPods at the sidewalk." "Remove this woman from this hypothetical situation." Check out our other podcasts: Living Unoffended Podcast Apple  //  Spotify  Urban Bible Stories Apple  //  Spotify  Snacks and Good Company  Apple  //  Spotify 

The RAMP Package is a 30-day, entry-level performance system designed to build durable fitness, movement quality, and mindset — without requiring excessive time, equipment, or motivation.At its core, RAMP is built on the Raise, Activate, Mobilise, Potentiate framework: a proven approach to preparing the body and nervous system to train, perform, and recover effectively. Rather than treating warm-ups as filler, RAMP turns preparation into training, ensuring every session starts with intent and finishes with precision.The program combines:Prime Time: 10-minute movement prep sessions that improve mobility, stability, coordination, and readinessWODMod: 20-minute strength and conditioning sessions built on time-tested templates, designed for real-world performance and repeatabilityMindset Coaching: Every third day focuses on habits, consistency, accountability, goal-setting, and momentum — ensuring physical progress actually sticksThe structure follows a simple rhythm: 2 days movement → 1 day mindset → repeat, allowing progress without burnout and flexibility when life gets busy.The RAMP Package is not about chasing exhaustion, aesthetics, or short-term peaks. It's about building a foundation — physically and mentally — that supports long-term performance across sport, work, and life.It's the same system used to stay capable across rugby, martial arts, fitness competition, and tactical environments, adapted for everyday athletes.Move better. Train smarter. Perform with intent.Shaun Kober is a Mindset & Performance Specialist, with a unique skillset forged in the trenches, through the various stages of life."I shouldn't be in the position I am right now." The odds were stacked against me: ● Poor family on welfare, eldest of 6 kids, parents didn't work, abusive step-dad, no electricity or running water for a 6 years period of my life ● Caught up with the wrong crowd, stealing, drugs, skipping school ● At 14 years old, I sat on a bus for 3 days with $50 in my pocket, to travel to the next State over West, to begin a new life in the workforce - 200014 - 20: I grew up and learned how to become a man through work and rugby20 - 26: I lived, trained and fought as a professional soldier, at a high level26 - 32: I became a personal trainer, after failing in my pursuit to become a firefighter32 - 38: I worked with, and won world titles with some of the best athletes on the planet, as their strength and conditioning coach38+: The next evolution begins #coachedbykobes#livetrainperform#mindsetandperformance Live Life To The Fullest.Train To Your Potential.Perform At Your Best!https://www.coachedbykobes.com/

This episode of the Fire Sprinkler Podcast is my conversation with Greg Ohnemus and Phil Schechinger from Viking! We discuss the new Viking VGS and review the fittings, discuss the development process, and the impact that being a complete manufacturer makes on the industry. Enjoy!

This is a recap of the top 10 posts on Hacker News on December 26, 2025. This podcast was generated by wondercraft.ai (00:30): Rob Pike goes nuclear over GenAIOriginal post: https://news.ycombinator.com/item?id=46392115&utm_source=wondercraft_ai(01:50): How uv got so fastOriginal post: https://news.ycombinator.com/item?id=46393992&utm_source=wondercraft_ai(03:11): Package managers keep using Git as a database, it never works outOriginal post: https://news.ycombinator.com/item?id=46391514&utm_source=wondercraft_ai(04:31): Rob Pike Goes Nuclear over GenAIOriginal post: https://news.ycombinator.com/item?id=46389444&utm_source=wondercraft_ai(05:52): FFmpeg has issued a DMCA takedown on GitHubOriginal post: https://news.ycombinator.com/item?id=46394327&utm_source=wondercraft_ai(07:12): Seven Diabetes Patients Die Due to Undisclosed Bug in Abbott's Glucose MonitorsOriginal post: https://news.ycombinator.com/item?id=46388040&utm_source=wondercraft_ai(08:33): My insulin pump controller uses the Linux kernel. It also violates the GPLOriginal post: https://news.ycombinator.com/item?id=46395184&utm_source=wondercraft_ai(09:53): Experts explore new mushroom which causes fairytale-like hallucinationsOriginal post: https://news.ycombinator.com/item?id=46393936&utm_source=wondercraft_ai(11:14): I'm a laptop weirdo and that's why I like my new Framework 13Original post: https://news.ycombinator.com/item?id=46391410&utm_source=wondercraft_ai(12:34): Rob Pike got spammed with an AI slop "act of kindness"Original post: https://news.ycombinator.com/item?id=46394867&utm_source=wondercraft_aiThis is a third-party project, independent from HN and YC. Text and audio generated using AI, by wondercraft.ai. Create your own studio quality podcast with text as the only input in seconds at app.wondercraft.ai. Issues or feedback? We'd love to hear from you: team@wondercraft.ai

For review:1. US Strikes ISIS Militants in Nigeria.2. Venezuela's ambassador to the United Nations on Tuesday accused the United States of committing the “greatest extortion known in our history” at an emergency meeting of the U.N. Security Council called over Washington's seizures of Venezuelan oil tankers.3. Russia's foreign ministry said on Thursday that the United States was reviving piracy and banditry in the Caribbean Sea by blockading Venezuela and said it hoped that U.S. President Donald Trump's pragmatism would help avoid a disaster.4. US Coast Guard Still Pursuing Sanctioned Venezuelan Tanker in Caribbean. 5. Ukraine's President Volodymyr Zelensky has said he will meet US President Donald Trump in Florida at the weekend, as talks continue on ending Russia's full-scale war.6. Lebanon's foreign minister on Wednesday criticized Hezbollah and demanded its entire military system be dismantled and disarmed, saying that it was “unacceptable” that a non-state armed organization continues to operate within the country.7. China Sanctions 20 US Companies over Recent Taiwan Arms Package.The recent announcement of the $10 billion U.S. arms-sale package for Taiwan has drawn an angry response from China, which claims Taiwan as its own and says it must come under its control. 

We're breaking down our full experience using the Candlelight Processional dining package at Garden Grill Restaurant, capped off with an unforgettable performance narrated by Gary Sinise.We walk you step-by-step through how the dining package works, what's included with the prix-fixe meal, and why Garden Grill continues to be one of the better overall choices when it comes to Candlelight dining packages. From the rotating restaurant views inside The Land Pavilion to the all-you-care-to-enjoy holiday meal, we'll share what stood out, what surprised us, and what you should know before booking.Of course, the highlight of the night was the Candlelight Processional itself. We'll talk about the reserved seating process, how early you really need to arrive, and why having a guaranteed seat can completely change your holiday experience at EPCOT. We also dive into what makes Gary Sinise such a powerful and emotional narrator, and why his performances consistently rank among the most talked-about each year.Whether you're visiting EPCOT during the Festival of the Holidays, trying to decide between standby and a dining package, or simply want a more relaxed way to experience Candlelight, this episode will help you decide if this is the right option for your trip.Grab a cozy drink, settle in, and let's talk food, holiday traditions, and one of EPCOT's most meaningful seasonal experiences.

What if the most meaningful gifts this holiday season aren't wrapped at all? In this healing podcast episode, Tami explores presence, inner child healing, emotional regulation, and why it's not the event—but the emotional support around it—that shapes our wounds, memories, and joy. Through personal stories, faith-based reflection, and nervous system healing insights, this episode invites you to slow down, reconnect with your inner child, and create meaningful moments rooted in presence, connection, and love—especially during the holiday season. ✨ Includes an announcement about The Nourished Woman Within, a 4-month healing journey for women ready to reconnect with themselves.  If you're craving deeper connection, more intentional self-care, and a way to honor both your inner world and your loved ones during this season, this episode is a reminder that the greatest gifts are the ones we feel—not the ones we open. Chapters: 00:00 – Introduction & Gratitude 07:10 – The Gift of Presence 12:47 – Creativity, Regulation & Lessons from a Pickle 18:00 – Why the Gift Is Never the Thing 23:03 – Reconnecting with Your Inner Child 28:25 – Finding the Gift God Left for You

See omnystudio.com/listener for privacy information.

First, we tell you the factors that led to the city entering into 2026 with a budget deficit. Then, a KPBS analysis found a big change and shift between Imperial County's last two elections. Also, San Diego is one of three cities bidding to host the 2029 Invictus Games. Lastly, we speak to KPBS reporter & anchor John Carroll for this week's Pod Behind the Package.

The Delaware Supreme Court just reversed a lower court ruling and restored Elon Musk's 2018 Tesla pay package, now worth $139 billion. The story behind this ruling involves a shareholder lawsuit, two rejections by a lower court judge, Musk's public attacks on Delaware, and a 49-page decision that says rescission went too far.

In EVN Report's news roundup for the week of December 19: the European Union approves 20 million euro military aid package under the European Peace Facility; the National Security Service releases document alleging Archbishop Ezras Nersisyan, the Catholicos' brother collaborated with the Soviet KGB in the late 1980s; Azerbaijani gasoline reaches Armenia for the first time via the Azerbaijan-Georgia-Armenia rail route and more.

The Trump administration has approved the largest single package of weapons sales to Taiwan in U.S. history. Many of the systems mirror those the United States has supplied to Ukraine. The move is part of a broader U.S. effort to help Taiwan deter, and if necessary, defend itself against China. Nick Schifrin reports. PBS News is supported by - https://www.pbs.org/newshour/about/funders. Hosted on Acast. See acast.com/privacy

(December 18, 2025) House GOP passes narrow healthcare package, with key Obamacare subsidies set to expire. Tesla faces a 30-day car sale ban for misleading use of ‘Autopilot’ branding, California DMV warns. What Americans think about giving cash as holiday gifts, according to new poll. How a speeding ticket can be worse than killing someone with your car in California.See omnystudio.com/listener for privacy information.

Seth and Sean react to JJ Watt explaining why he didn't sign with the Packers when he left Houston, Richard Sherman saying how much he likes watching the Texans' defense, discuss the Dolphins benching Tua, and why the Texans seem to love their jumbo package so much.

Seth and Sean dive into the Texans' usage of their jumbo package and why DeMeco says he likes it so much.

You Better Send That Package Today

The Trump administration has approved the largest single package of weapons sales to Taiwan in U.S. history. Many of the systems mirror those the United States has supplied to Ukraine. The move is part of a broader U.S. effort to help Taiwan deter, and if necessary, defend itself against China. Nick Schifrin reports. PBS News is supported by - https://www.pbs.org/newshour/about/funders. Hosted on Acast. See acast.com/privacy

The Trump administration sells a massive defense package to Taiwan, drawing anger from China. AP correspondent Donna Warder reports.

NCC President and CEO Gary Adams drops in to discuss cotton's big week in Washington D.C. The NCC's Lauren Krogman then talks about the coming Beltwide Cotton Conferences.

Rob Reiner. Morons in the News. Talkback Callers.   Potluck. Sticky Kicks. Everyone Needs a Laugh.   Talkback Callers. Can You Believe This? The People's Movie Critic.   Talkback Callers. From the Vault.    

Crossing the Johnson streams. MAGA hat blazing. I Like Huge Allen Keeeeeeeeeeeeeeeeeeeeeeeeeeeys! There Will Be NO Whore Houses In My Christian Minecraft Server! Thank the Lord I'm High. Scott's huge tool. Hannibal and Martha Sitting in a Tree. Blinded By That There Light. Annie are you Car Sick? Guitar man died too early. The Ricky Spencer Experience. Bring Your Shit, I've Got A Shovel. Stuck in the Package with You. Un-Box ba-duba-dop. A Quantum of Solace with Tom and more on this episode of The Morning Stream. Hosted on Acast. See acast.com/privacy for more information.

Freelancers are giving away their most valuable AI insights, and not getting paid for it. In today's episode, we're taking a hard look at one of the biggest blind spots for freelance writers and content pros right now: the failure to package your AI knowledge into a paid offer. Your clients want to use AI. They're trying. But they're confused, overwhelmed, and scared of doing it wrong. And guess what? You already have the skills and experience to guide them. But unless you turn that informal help into a structured service, it's just free advice that goes nowhere. In this episode, we're going to fix that. What You'll Learn Why most freelance writers are leaving serious money on the table when it comes to AI The three types of AI helpers, and why only one gets paid what they're worth How to package your AI knowledge into a sellable offer (with real examples) The "three blockers" that keep most freelancers from monetizing their AI skills What happens after you package your AI services, and how to push through impostor syndrome Key Ideas & Takeaways The real constraint is implementation confidence within your clients' teams. Everyone has the tools. What they don't have is the confidence to use them well. They're worried about brand voice, risk, reputation, and wasting time. That's where you come in. But clients won't pay you for casual tips. They'll pay for structured guidance. The 3 Types of AI Help The Informal Helper (Invisible Labor) · You're answering AI questions and offering tips for free · No structure, no price, no perceived value The AI-Enabled Doer (Efficient But Undervalued) You use AI to deliver better work faster, but you're still billing for output, not insight Clients don't see the "how," just the deliverable The AI Implementation Partner (Where the Money Is) You guide teams, build workflows, train staff, and solve real problems This is a packaged consulting offer, and it can command $5K–$10K+ fees The 3 Packaging Blockers (And How to Overcome Them) Blocker 1: "I don't know enough" Reality: You don't need to be an expert, just more knowledgeable than your clients Action: Write down 10 AI lessons you've learned the hard way. Your first offer is likely somewhere in there Blocker 2: "I don't know what to sell" Reality: Your offer is hiding in your inbox and client conversations. Extract it from the questions clients already ask Action: Track every AI-related client question over the next 30 days. Your next offer is in there Blocker 3: "I don't know how to price it" Reality: You're not selling outputs, you're selling transformation Action: Anchor your pricing to the outcomes and risk reduction you create The Anatomy of a Packaged AI Service Every successful offer has four parts: The Constraint You're Managing Examples: "I help marketing teams adopt AI without destroying their brand voice." "I implement AI systems legal will approve." "I guide consultants through using AI to mine insights from their internal data." The Deliverables & Process Week 1: Audit Weeks 2–3: Build custom GPTs, create systems Week 4: Train team, hand off playbook The Timeline 3–4 weeks is ideal. Clear start, clear end. The Outcome/Transformation Examples: "You'll get an AI-powered content workflow that triples output without sacrificing quality." "You'll eliminate brand voice inconsistencies in AI-generated content." "You'll get your team onboard with AI confidently and safely." What Happens After You Package It You'll doubt yourself. That's normal You'll stumble through the first pitch You'll realize you know more than you thought Clients will love your structure more than your brilliance You don't need to be the best AI expert. You just need to be the one your client trusts. And you need to take those first few steps in faith, trusting that the path will appear as you move forward. Listener Challenge Take action this week: List 10 things you've learned from using AI in your freelance work Track any AI-related questions your clients ask Package what you already know into a 3–4 week offer Pitch it to one person Start small. Start now. That's how real momentum builds. Want Help Packaging Your Own AI Service? If this episode sparked ideas, I'm running a half-day, 1-on-1 workshop plus a 3-week coaching sprint to help you package their AI knowledge into premium consulting services. No spots open at the moment, but I may open some spots in January or February. If you'd like to work with me privately on this, shoot me an email (ed at b2blauncher dot com) with "AI Consultant Accelerator" in the subject line, and I'll reply with the details. Enjoyed this episode? Subscribe wherever you get your podcasts Leave a review to help more freelancers discover the show Share it with a friend who's sitting on unmonetized AI skills

Crossing the Johnson streams. MAGA hat blazing. I Like Huge Allen Keeeeeeeeeeeeeeeeeeeeeeeeeeeys! There Will Be NO Whore Houses In My Christian Minecraft Server! Thank the Lord I'm High. Scott's huge tool. Hannibal and Martha Sitting in a Tree. Blinded By That There Light. Annie are you Car Sick? Guitar man died too early. The Ricky Spencer Experience. Bring Your Shit, I've Got A Shovel. Stuck in the Package with You. Un-Box ba-duba-dop. A Quantum of Solace with Tom and more on this episode of The Morning Stream. Hosted on Acast. See acast.com/privacy for more information.

Rogue NuGet package steals data Venezuela's PDVSA suffers attack Patched Fortinet flaws exploited Huge thanks to our sponsor, Adaptive Security This episode is brought to you by Adaptive Security, the first cybersecurity company backed by OpenAI. Picture a "new hire" who interviews well… except they're synthetic: AI video, AI voice, AI backstory. Once they're in, they go after payroll, internal docs, and access. That's the new reality: the attack surface is trust itself. Adaptive fights back with realistic deepfake simulations and training that actually sticks. Learn more at adaptivesecurity.com.  

Al & Jerry: When Amazon loses your package where does it go? And how do telescopes work? To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Al & Jerry: When Amazon loses your package where does it go? And how do telescopes work?--plus warm up To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Recorded on a Monday with the fire lit at the "World Famous" Palm Street Studio.  Another Ball of Joy with a new recipe.  Package delivery this time of year sucks.  We have some drops from Christmas Vacation and talk about our love of that movie.  Hanukkah music is freaking awesome.  The Lions did not come through and the NFL seems to have it's head up it's ass.  We want a pub trailer!  Maybe a project for spring.  The podcast needs to get back on food challenges after the new year!  Juniors voice to text is a whole new language.     Featuring The Grumpy Griller, Brian "The Blade", Phil Nichol, and Adam Filkins.  Make good choices!

Did you ever get a wrong package delivered at your house or did yours ever get delivered to the wrong address? What did you do? See omnystudio.com/listener for privacy information.

On this episode of the Trade Guys, Bill and Scott discuss President Trump's $12 billion aid package to U.S. farmers, China's trade surplus hitting over $1 billion despite U.S. tariffs, and USTR's hearings with stakeholders on extending the USMCA.

We would love to hear your feedback!Ep 281 News LinksTwo hosts dig into the latest gig economy twists: Uber's targeted ads built on trip insights, DoorDash account takeovers draining restaurant payouts, porch pirates using Wi‑Fi jammers, and the messy realities behind driverless rides. We weigh security fixes, fair pay, and where AI helps or hurts.• Uber ads tied to anonymised trip insights and rising rider prices• DoorDash merchant hacks via email credential theft and weak 2FA• Package theft escalation with Wi‑Fi jammers and hardwired camera defenses• Uber DUI arrest mid‑ride and rider safety concerns• Discrimination claim against an Uber driver and policy enforcement• Instacart's ChatGPT integration and conversational commerce• Waymo roadside assists for doors, belts and cleaning standards• License plate reader side hustle economics and feasibility• Culture wars over “real jobs” in delivery and flexible work value• Practical tips for securing payouts, packages and vehiclesPodMatchPodMatch Automatically Matches Ideal Podcast Guests and Hosts For InterviewsSupport the showEverything Gig Economy Podcast Related: Download the audio podcast Newsletter Octopus is a mobile entertainment tablet for your riders. Earn 100.00 per month for having the tablet in your car! No cost for the driver! Want to earn more and stay safe? Download Maxymo Love the show? You now have the opportunity to support the show with some great rewards by becoming a Patron. Tier #2 we offer free merch, an Extra in-depth podcast per month, and an NSFW pre-show https://www.patreon.com/thegigeconpodcast The Gig Economy Podcast Group. Download Telegram 1st, then click on the link to join. TikTok Subscribe on Youtube

jeff d lowe joins the show to talk products and kb has a new sound package. Ads: Gametime - Go to https://12DaysOfGametime.com today for a chance to experience one of these moments! BetterHelp - Get 10% off at https://BetterHelp.com/NEW. Rocket Money - Cancel your unwanted subscriptions and reach your financial goals faster at https://RocketMoney.com/untold today. AuraFrames - Exclusive $35 off Carver Mat at https://on.auraframes.com/UNTOLD. Promo Code UNTOLD Jackpocket - GAMBLING PROBLEM? CALL 1-800-GAMBLER, Call 877-8-HOPENY/text HOPENY (467369) (NY). 18+ (19+ in NE, 21+ in AZ). Physically present where Jackpocket operates. Jackpocket is a lottery courier and not affiliated with any State Lottery. Eligibility restrictions apply. Void where prohibited. 1 per new customer. May not be combined with any other new customer offer. Opt-in for $5 in non-withdrawable Lottery Credits that expire in 7 days (168 hours). Ends 2/1/26 at 11:59PM ET. Terms: jkpt.co/JP5. Sponsored by Jackpocket. Based on 2025 iOS download data collected by Sensor Tower.You can find every episode of this show on Apple Podcasts, Spotify or YouTube. Prime Members can listen ad-free on Amazon Music. For more, visit barstool.link/anuspodcast

SUBSCRIBE TO JORDAN'S FREE NEWSLETTER. PEACE TALKS: Want Jordan's advice on how to navigate relationships amid the polarizing political climate? ⁠SUBMIT YOUR DILEMMA HERE⁠. Email me Jordan GOOD NEWS story: jordan@unbiasednetwork.com Get the facts, without the spin. UNBIASED offers a clear, impartial recap of US news, including politics, elections, legal news, and more. Hosted by lawyer Jordan Berman, each episode provides a recap of current political events plus breakdowns of complex concepts—like constitutional rights, recent Supreme Court rulings, and new legislation—in an easy-to-understand way. No personal opinions, just the facts you need to stay informed on the daily news that matters. If you miss how journalism used to be, you're in the right place. In today's episode: Trump Introduces $12B Aid Package for Farmers; Here's Why and What It's Intended to Help With (2:16) Multiple Federal Judges Order Unsealing of Secret Grand Jury Materials from Epstein and Maxwell Prosecutions (9:12) Ex-FBI Agents Sue Patel, Bondi, and DOJ After They Were Fired for Kneeling During 2020 Protest (~17:14) Quick Hitters: Fed Cuts Rates, CBP Proposes Social Media Vetting for Tourists, State Department Changes Official Font, Trump Administration Opens Applications for New Gold Card, Mamdani Sparks Debate After Appointing Convict Turned Social Justice Activist, MyPillow CEO Mike Lindell Announces Governor Run (~20:48) Rumor Has It: Did Trump Remove MLK Day and Juneteenth from List National Park Free Admission Days? (~24:18) Critical Thinking Segment (~27:49) SUBSCRIBE TO JORDAN'S FREE NEWSLETTER. Watch this episode on YouTube. Follow Jordan on Instagram and TikTok. All sources for this episode can be found here.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

How is package management changing? Carl and Richard talk with Gary Ewan Park about his view of the package management landscape in the Windows world. Gary talks about the array of open source and free products out there today to do package management - you really have a lot of choice! There are also retail enterprise products that focus on features companies need to support larger numbers of machines, including virtual machines and cloud containers. The challenge of security and supply chain attacks is a key part of the modern landscape - and there are tools to help you get things right!

A new PRiMER study that analyzed nearly 600 packaged foods found that front-of-package (FOP) health claims like "high in fiber" or "heart healthy" often fail to match the product's nutritional quality Ultraprocessed foods were the biggest offenders, displaying the most "health" labels while remaining high in sugar, sodium, and refined fats Marketing phrases such as "keto," "gluten-free," or "organic" can make a product sound healthy when it isn't When checking a Nutrition Facts label, begin with the serving size and calories, then look at the % Daily Value for key nutrients Learning to read nutrition labels helps you make confident daily food choices that support heart health, steady energy, and long-term wellness

Minnesota Vikings predictions against the Dallas Cowboys involving JJ McCarthy, Kwesi Adofo-Mensah, Jordan Mason and more; Plus, we have a mock draft update and a QB Cespool Challenge on Purple Daily.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We now know some details about the Trump administration's promised agricultural relief package. Central to the plan is billions in one-time payments to U.S. farmers, who have been hurting under new trade policies and rising equipment costs. Is it enough? Also in this episode: What FOMC members are likely contemplating ahead of this week's meeting, who will be most hurt by rising ACA health insurance premiums, and why home builders overestimated new construction demand in 2025.Every story has an economic angle. Want some in your inbox? Subscribe to our daily or weekly newsletter.Marketplace is more than a radio show. Check out our original reporting and financial literacy content at marketplace.org — and consider making an investment in our future.

We now know some details about the Trump administration's promised agricultural relief package. Central to the plan is billions in one-time payments to U.S. farmers, who have been hurting under new trade policies and rising equipment costs. Is it enough? Also in this episode: What FOMC members are likely contemplating ahead of this week's meeting, who will be most hurt by rising ACA health insurance premiums, and why home builders overestimated new construction demand in 2025.Every story has an economic angle. Want some in your inbox? Subscribe to our daily or weekly newsletter.Marketplace is more than a radio show. Check out our original reporting and financial literacy content at marketplace.org — and consider making an investment in our future.

The latest episode from the JBP begins with the news of Netflix acquiring Warner Bros. for $82.7 billion (31:39) before the rest of the cast shares their thoughts on the new Puff documentary (45:25). Ray J calls out Beyoncé & JAY-Z for not taking photos with Brandy on her and Monica's tour (1:11:09), Daz Dillinger & Snoop Dogg's beef (1:27:30), and in sports, the LA Clippers waive Chris Paul in his retirement year (1:41:55) while Lebron's 10-point game streak comes to an end at 1,297 games (1:56:57). Also, Klay Thompson names a boat after Megan Thee Stallion which leads the room to discuss moving fast in relationships and dating famous people (2:02:36), Pharrell responds to the controversy over his recent political comments (2:17:18), Meek Mill voices his frustrations with the industry (2:22:30), another delay on Roddy Ricch's new album (2:42:43), Part of the Show (2:57:34), and much more! Become a Patron of The Joe Budden Podcast for additional bonus episodes and visual content for all things JBP! Join our Patreon here: http://www.patreon.com/joebudden 

Two of our favorite segments from the week, in case you missed them.Are 'Porch Pirates' Stealing Your Packages? (First) | Mayor Adams' Legacy (Starts 12 minutes in)If you don't subscribe to the Brian Lehrer Show on iTunes, you can do that here.