Podcasts about Red Mill

Marketing is often confused with promotion, but really, it's about much more than that. Marketing is about knowing and understanding your customers so well that your product or service fits them and, ultimately, sells itself. In short, marketing is about insight above all else.     In the spirit of those insights, we present our Meet the Marketer series, where we discuss the careers and tactics of marketers behind industry-leading brands.    In this episode, we chat with Daniel Barba, Vice President of Marketing at Bob's Red Mill. A seasoned CPG expert, Daniel has built and revitalized brands across food & beverage, and entertainment. With leadership experience at Coca-Cola and Kellogg's, he has a proven ability to drive growth, optimize portfolios, and transform struggling brands into category leaders. We'll hear how Daniel's passion for market intelligence, consumer-focused strategy, and cultural change has shaped his leadership. 

It's the ultimate question every CPG founder must tackle: How do I make consumers truly care about my brand? The challenge grows even more complex when your brand is built around an ingredient that's often misunderstood and overlooked. Emily Griffith, founder and CEO of Lil Bucks, a modern snack brand that champions buckwheat as its hero ingredient, knows firsthand the trials and tribulations of creating products that not only require consumer education but also demand a passionate, loyal following. In this episode, Emily shares her journey starting from selling Lil Bucks at farmers markets to becoming a sought-after brand in retail stores. She discusses the importance of clear messaging (think "gut-friendly granola bites") to connect with consumers and how simplicity, rather than over-innovation, led to success.  Emily also talks about sourcing strategies, collaborating with farmers, and the journey to securing key partnerships, including Whole Foods, fundraising for the company's Series A round and staying grounded as a founder. Show notes: 0:25: Emily Griffith, Founder & CEO, Lil Bucks – Emily and Ray recalled their first conversation at Expo East 2021, before she reflected on the challenges and excitement of breaking into retail in 2021. She talks about the temptation for founders to over-innovate, the difficulty of top-of-funnel marketing, especially when trying to connect with a broad audience and how to collaborate with others while still building her own brand. Emily also explains why hiring an operations leader was a key decision in scaling Lil Bucks and the risks of relying too heavily on one ingredient. She also talks about why getting into Whole Foods was a full court press and why convenience is a key factor in the brand's innovation strategy. Emily also emphasizes the importance of knowing your brand and processes inside and out when fundraising and why she wasn't just selling her brand and vision, she was selling herself as a founder.  Brands in this episode: Lil Bucks, Bob's Red Mill, Magic Spoon, Think Jerky

Support us on Patreonhttps://www.patreon.com/user?u=4279967Jack Benny TV Videocasthttps://open.spotify.com/show/6BDar4CsgVEyUloEQ8sWpw?si=89123269fe144a10Jack Benny Show OTR Podcast!https://open.spotify.com/show/3UZ6NSEL7RPxOXUoQ4NiDP?si=987ab6e776a7468cJudy Garland and Friends OTR Podcasthttps://open.spotify.com/show/5ZKJYkgHOIjQzZWCt1a1NN?si=538b47b50852483dStrange New Worlds Of Dimension X-1 Podcasthttps://open.spotify.com/show/6hFMGUvEdaYqPBoxy00sOk?si=a37cc300a8e247a1Buck Benny YouTube Channelhttps://r.search.yahoo.com/_ylt=AwrOoc1Q5bllBgQA469XNyoA;_ylu=Y29sbwNncTEEcG9zAzEEdnRpZAMEc2VjA3Ny/RV=2/RE=1707891281/RO=10/RU=https%3a%2f%2fwww.youtube.com%2f%40BuckBenny/RK=2/RS=nVp4LDJhOmL70bh7eeCi6DPNdW4-Support us on Patreonhttps://www.patreon.com/user?u=4279967

Support us on Patreonhttps://www.patreon.com/user?u=4279967Jack Benny TV Videocasthttps://open.spotify.com/show/6BDar4CsgVEyUloEQ8sWpw?si=89123269fe144a10Jack Benny Show OTR Podcast!https://open.spotify.com/show/3UZ6NSEL7RPxOXUoQ4NiDP?si=987ab6e776a7468cJudy Garland and Friends OTR Podcasthttps://open.spotify.com/show/5ZKJYkgHOIjQzZWCt1a1NN?si=538b47b50852483dStrange New Worlds Of Dimension X-1 Podcasthttps://open.spotify.com/show/6hFMGUvEdaYqPBoxy00sOk?si=a37cc300a8e247a1Buck Benny YouTube Channelhttps://r.search.yahoo.com/_ylt=AwrOoc1Q5bllBgQA469XNyoA;_ylu=Y29sbwNncTEEcG9zAzEEdnRpZAMEc2VjA3Ny/RV=2/RE=1707891281/RO=10/RU=https%3a%2f%2fwww.youtube.com%2f%40BuckBenny/RK=2/RS=nVp4LDJhOmL70bh7eeCi6DPNdW4-Support us on Patreonhttps://www.patreon.com/user?u=4279967

Send Bite Me a Text!Ever wondered how to transform simple ingredients into delicious, gluten-free CBD pet treats? This episode of Bite Me promises to show you the ropes. Join me, Margaret, as we celebrate over five years of cannabis culinary adventures with our first foray into creating homemade CBD-infused treats for our furry companions. Drawing from listener feedback across the globe, we share heartfelt stories and break down stereotypes, showcasing the incredible diversity and inspiration within the cannabis community. With insights from our episode featuring Dr. Whitney Ogle, we also highlight the intriguing intersection of cannabis, fitness, and everyday life.Our journey doesn't stop at the treats themselves. This episode offers a step-by-step guide to concocting these crunchy delights using canned pumpkin puree, natural peanut butter, eggs, Bob's Red Mill gluten-free flour, and CBD oil—a perfect holiday gift for pet owners. Learn the science behind decarboxylation and proper CBD dosing to ensure both safety and enjoyment for your pets. As we reminisce about the early days of learning and creating edibles, you're invited to embrace a choose-your-own-adventure approach to pet treats, crafting personalized culinary creations that reflect the joy and love you have for your pets. Let's make this festive season a treat for the whole family!LĒVOLĒVO Oil Infuser - dry and infuse in one countertop device.Use code BITEMEPODCAST_AG8T at checkout. Bite Me Edibles Journal - Vol. 2, available in full and pocket sized editions. Take control of your high life and log your experience. Support the show Visit the website for full show notes, free dosing calculator, recipes and more.

Author Thomas Hischak returns to the Broadway Nation this week to tell us about his captivating new book, Song Of The Season — Outstanding Broadway Songs Since 1891. For this book, Hischak analyzed every Broadway season since 1891 and selected one song as the most outstanding. In this episode, we discuss “Oh, Promise Me” from Robin Hood (1891), “In The Good Old Summertime” from The Defender (1902), “Defying Gravity” from Wicked (2003), “In Old New York” from The Red Mill, “They Didn't Believe Me” from The Girl From Utah, “Charleston” from Runnin' Wild, and “Begin The Beguine” from Jubilee (1935). Thomas Hischak retired from full-time teaching in New York State and now teaches theatre part-time at Flagler College in St. Augustine, Florida, USA. He is the author of more than 30 indispensable non-fiction books on theater, film, and popular music, and long-time listeners will remember him from episodes 104 and 105, where we discussed his previous book, The Abbott Touch — Pal Joey, Damn Yankees and the Theatre of George Abbott. Become a PATRON of Broadway Nation! This podcast is made possible in part by the generous support of our Patron Club Members, including our newest member, Alan Teasley. For just $7.00 a month, you will receive exclusive access to never-before-heard, unedited versions of many of the discussions that I have with my guests — in fact, I often record nearly twice as much conversation as ends up in the edited versions. You will also have access to additional in-depth conversations with my frequent co-host, Albert Evans, that have not been featured on the podcast. All patrons receive special “on-air” shout-outs and acknowledgment of your vital support of this podcast. And if you are very enthusiastic about Broadway Nation, there are additional PATRON levels that come with even more benefits. If you would like to support the work of Broadway Nation and receive these exclusive member benefits, please just click on this link: https://broadwaynationpodcast.supercast.tech/ Thank you in advance for your support! Learn more about your ad choices. Visit megaphone.fm/adchoices

Hello, everyone! In today's episode, I addressed a frequently asked question from our viewers: "What do I eat in a day?" As some of you may know, my husband, our dog Daisy, and I have recently started living in an RV full-time, which has slightly altered our eating habits but not significantly. My Daily Diet Fruits: Blueberries: My absolute favorite. I even had to label my packs to keep my kids from eating them all. Stone Fruits: Seasonal, like plums and Palisade peaches from Colorado. Bananas: We freeze them for smoothies. Beans: A staple in my diet, including pinto beans, black beans, and chickpeas. I grew up eating beans daily. Grains: We use microwaveable grains like cilantro jasmine lime rice and Seeds of Change quinoa, which are convenient and tasty. Meals: Bowls: Combining grains, beans, and veggies. Wraps: Using healthy tortillas filled with beans, rice, and veggies. Soups: Pre-made vegan soups from Whole Foods, often enhanced with extra beans. Smoothies: A regular breakfast choice. Muesli: Bob's Red Mill muesli with fruits and unsweetened soy milk or almond yogurt mixed with applesauce. Lifestyle and Philosophy Living in an RV has made me appreciate simplicity. Our diet is straightforward but nutritious, allowing us to enjoy activities like hiking. Today, we went on a five-mile hike in northern Colorado, which was beautiful but hot. I aim to simplify my life, including my diet, focusing on healthy choices that fuel our bodies. While my meals may not be gourmet, they are tasty and fulfilling. Closing Thoughts Thank you for joining me today. I'll be working on new content, including topics like estrogen physiology. I appreciate your support and am grateful for your presence. Sending you joy, love, peace, and healing. Have a blessed day and weekend! To work with me: https://www.drmarbas.com/ A Big Thank You To Our Sponsors: If you want to work with the best Whole Foods plant-based body recomposition coach, I highly recommend checking out what www.fitvegancoaching.com offers. I did their program and was able to lose 7% of body fat, build lean muscle, and improve my running time. As a loyal subscriber, you get $250 savings on their coaching services. To learn plant-based cooking and get your medical questions answered, join The Healing Kitchen, taught by Brittany Jaroudi and me! Click here to learn more: https://www.drmarbas.com/the-healing-kitchen

You're listening to Burnt Toast!We are Virginia Sole-Smith and Corinne Fay, and it's time for another Indulgence Gospel. It's the last week of our summer break, so we'll be back after Labor Day with all new podcast episodes for you. We so appreciate everyone who has been continuing to listen and support the podcast during our hiatus. It means a lot to know that our community enjoys our work and cares that we're able to make it sustainable too. So as a thank you for listening, today's Indulgence Gospel rerun has no paywall. We've realized that so many of you on the free list almost never get to hear how hilarious and smart Corinne is — and as paid subscribers know, Indulgence Gospel episodes are truly the heart of the podcast. They are the most fun to make, because they are the episodes where we feel truly in conversation with all of you.If you love this episode, of course we hope you'll consider a paid subscription to Burnt Toast so you can get every paywalled episode we make. And we also hope you'll subscribe to Big Undies, Corinne's new Substack about clothes. And, if you subscribe to Big Undies, you can take 20 percent off your Burnt Toast subscription or vice versa – either way, it gets you all of our content for under $12 per month.This episode contains affiliate links. Shopping our links is a great way to support Burnt Toast! Episode 157 TranscriptVirginiaYou're listening to Burnt Toast! This is the podcast about diet culture, fatphobia, parenting, and health. I'm Virginia Sole-Smith I also write the Burnt Toast newsletter.CorinneAnd I'm Corinne Fay. I work on Burnt Toast and run SellTradePlus, an Instagram account where you can buy and sell plus sized clothing.VirginiaWe have so many good questions this month. A lot of parenting food questions. I think maybe because I just ran the lunchbox piece in the newsletter it's on everybody's minds. But also, as usual, some fat fashion stuff. Clogs are coming up later. And Ozempic, because obviously. So it's gonna be a good one.VirginiaSo before we dive in, how are you doing? What's new with you, Corinne?CorinneI'm doing well. One thing that's new with me is: I just signed up to do a powerlifting meet. So I'm feeling nervous. VirginiaWell, yeah. Is this like a competition thing, where people come and watch? CorinneI think so. I mean, obviously, I've never done something like this before. It's in Albuquerque, and it's being run by my gym. And it's all women's. VirginiaThat sounds very cool. CorinneI'm just having a little of like, Oh, what did I do? Let's see. Wow. Am I going to be the most amateur, weakest person there? I might.VirginiaBut you'll still be super strong and amazing. Because the weakest person at a powerlifting competition is still the strongest person in most other rooms.CorinneThat's a good point. And I think one great thing about lifting is, it's really more about your own goals and competing with yourself. But still.VirginiaSo is it like whoever lifts the most is the winner?CorinneSo my understanding is very loose, but I know there are different weight classes. So you compete against people who are roughly around the same size?.Virginia Interesting. Okay.CorinneAnd then I think it's a cumulative weight of how much you lift, like combined squat, deadlift, bench press. VirginiaWow, that's so cool. Julia Turshen recently did one of these.CorinneI feel like I was slightly influenced by Julia Turshen.VirginiaDid she enable you? Julia, good job! The pictures and videos she posted of it looked super exciting. And it looked like a very professional athletic setting. I would be intimidated for sure.CorinneThe other thing that I'm sure we'll end up talking about again, but you have to wear a singlet which is like, where am I gonna find a singlet? And knee socks.VirginiaKnee socks! Why knee socks? CorinneI'm like, oh my God, I'm never gonna find knee socks that fit me, but I'm trying to figure out if I can wear Universal Standard body shorts as a singlet, because I already have one of those. VirginiaThat feels like a great solution. CorinneIt's singlet-esque? But I don't know what the actual requirements are.VirginiaGirlfriend Collective also has a shorts body suit thing.CorinneI should look into that. VirginiaBut I feel like you should be able to work with what you have. Especially for your first one. Once you're a pro and doing this all the time, you'll get, like, something with rhinestones. CorinneOnce I'm a sponsored Olympic athlete. Yes.VirginiaI love that like we're getting to follow along on the journey. Obviously we're going to need another installment on this afterwards.CorinneOkay, yes. And just to be clear, the meet isn't until July, so, so I have a lot of time to think about it.VirginiaI'm just saying though. A few months ago, you were recommending Casey Johnston and her couch-to-barbell program. And you were like, “I'm just using a broomstick.”CorinneIt's true. VirginiaAnd now!CorinneIt's true and now I'm lifting actual pounds.VirginiaVery, very cool. CorinneYeah, what's new with you? VirginiaI feel like what's new with me is that I am surviving, not thriving a little bit. So this is going to come out in mid-April. So we'll be two weeks out from book launch. So I will either be better or I will be way worse. I mean, having had two children, it's sort of similar to the last month of pregnancy when you're like, it's all you can think about, this thing is happening, but you have no control over it. I mean, at least with the book, you know, like the date it's coming. Which with pregnancy, they have yet to really figure out, unless you're scheduling. But I counted it up this morning, I have recorded 18 podcasts so far. Of other people's podcasts. Like for talking about the book. 18 people's podcasts. CorinneOh whoa. That's wild.VirginiaAnd like, seven of them were in the last week and a half? So I feel like my voice is hanging on by a thread. And I'm just getting a little mush-brained about it. I need to step back a little.Obviously, I am super grateful. I love that people want me to talk about the book. I love that people are excited about the book. I cannot wait for it to be out. But it's just at a point where there are a lot of details. Like, review all the press release materials, review the marketing plan…. I forgot we were recording today. And it's not the first thing I've forgotten. Like, I forgot the kids had a dentist appointment. We made it, but I'm just like, my brain is holding too many pieces of information. Some things are getting dropped. I'm just coming in with a sort of scattered energy. But I've got the Throat Coat Tea that I'm living on right now. And we're gonna do it! CorinneDo you have any upcoming book promo stuff that you're really excited to do?VirginiaWell, I did an interview yesterday that I can't talk about yet, because I don't think it will be out by the time this launches. CorinneTop secret. VirginiaThere are two top secret ones that will be coming out in the week or two after this podcast episode. And they're both very exciting. And I will say that I was very happy with my outfit for one. So that was good. And the other one the outfit matters less because it is not visual. I will say no more! And yeah, that part's been fun, actually figuring out clothes for like the book tour Dacy has been helping me and maybe some time we'll do a follow up about finding clothes for this. Because it's a very specific level of, how dressy do you want to be versus comfortable? So maybe there will be an essay of what I wore for the book tour.CorinneI would love to read that.VirginiaOkay, so we're going to do some questions! The first one is a hot take opportunity. This came in over Instagram multiple times. People would like to know what we saw of Jia Tolentino's Ozempic piece in The New Yorker.CorinneOkay, well, now is my time to be embarrassed when I admit that I read it really lightly. I did a really light skim sort of read, and was like, seems fine. And then I've seen everyone else being like, “This article is horrible.” And I've been like, wow, I really need to revisit that and find out why people are so upset.VirginiaI'm glad to hear people are saying they're upset! I felt like no one was talking about it at all for a little bit. And I was like, what is happening? I feel like the New York magazine piece came out, which I wrote about and that was not great. And then this piece comes out two weeks later, and I'm just like, why? Why did it come out? It's the same piece really. And I want to be clear that I love Jia's work. I loved Trick Mirror. I think she writes phenomenal stuff. The piece she did on Angela Garbes last year was just incredible. And this was… not that. It is very much centering the story on thin people who would like to be thinner if they take Ozempic. There's one fat person interviewed for the story. And, you know, of course, every fat person is entitled to their own experience of fatness. But her quotes just reinforced so many stereotypes. She talks about wanting to lose weight because she feels like she can't hike or run at her current size. And it's like, come on. We can do better. CorinneIf you want to hike and run, you could work on hiking and running?VirginiaRight! There are so many fat hikers and runners on Instagram. CorinneI thought the compounding pharmacy thing was kind of interesting.VirginiaOh, like explaining how sort of like loosey goosey it is and getting the drugs? CorinneBecause I've seen a lot of people on TikTok being like, I'm getting this patented drug from a compounding pharmacy. And I'm like, wait, is that real? Like, what is that? So I thought that part was interesting.VirginiaIt was interesting. But when she goes through the process of getting it herself, I always just worry—this is the eating disorder handbook stuff.Corinne True true. You're literally telling people how to do it. VirginiaAnd I get that that's not hard to find. We all have Google. But is that something The New Yorker should be doing? Does The New Yorker need to teach us how to get our weight loss drugs? I don't know. I feel like the general trend in the Ozempic coverage–And this is not just Jia, not just New York Magazine. But by and large, this coverage has this underlying question of: If we have now found a silver bullet that will make people thin, does that mean we can just forget about anti fat bias? And that is so dark. We cannot just say, now that we have a way to make everybody thin, it's okay to hate fat people, because we can just make them thin.CorinneThat's a good point.VirginiaI'm not judging anyone's individual decisions about this. But this larger discourse is not helpful. That's my hot, grouchy take. CorinneThat's the hot take! I would love to know also, if any listeners have strong feelings about it? VirginiaYes. Comments are open!CorinneOkay, the next question is:Q: The one thing I can't shake as a new mom is worrying about making my daughter fat. How do I shake that? I grew up fat and it was hard. I want better for her. But does that mean dieting?VirginiaThis is a very understandable fear. But no, it does not mean dieting. CorinneI want to validate this parent's worries, because you're coming from a place where it sounds like you struggled a lot. And you don't want your kids to struggle, and that totally makes sense.VirginiaI think what I'm stuck on is, “I grew up fat and it was hard.” Yes, absolutely. Not denying that. But was it hard because you were fat? Or was it hard because the world made fat not okay?And so, this is kind of the Ozempic thing, right? Is the answer to erase fatness by which we mean erase fat people? Or is the answer systemic change and unlearning this bias on a personal level? But I know, that is a terrible question. You cannot make all those systemic changes by yourself. That is not doable. So it is really, really hard.CorinneThe one thing that's sort of not explicit in this question is whether the kid is actually fat.VirginiaShe says she's a new mom. So I'm thinking she has a baby. So she probably doesn't know? CorinneBecause my next thought was, you could talk to your kid about it being hard. But maybe not for a newborn.VirginiaBut maybe start now! Get the conversation going.CorinneStart thinking about it. You can talk to yourself about it. I think now might be a time to start therapy. VirginiaTherapy, always a great option.You are not going to make your daughter thin or fat. You don't actually control her body size. The number of factors that go into determining body sizes is this sort of endless and murky list, and no one really knows what are the largest drivers. But how you feed her, and how much you make her run around are not the largest drivers of her body size. And putting all your energy there is only going to cause damage, which you yourself probably know, because when you say it was hard, I'm guessing that some kind of childhood dieting might have been a piece of that.So I feel like we need to let you off the hook of the “I'm gonna make her fat.” She may be fat. There is nothing wrong with that. It is not your fault. And what she really needs is for you to unconditionally accept her body.CorinneI also think this could be a really good time to think of some advocacy you could do, whether that's looking into school policies about bullying or even at the legislative level, like laws about anti fat bias. Or just trying to be an advocate in your community for body liberation or fat liberation? VirginiaI love that. And I just wanna say this is hard. It is really unfair that that is asked of us. But that is where we are on this issue. And we're only going to make progress if we all approach it from that perspective. CorinneAnd I want to reiterate: The thing about bias is, the solution is never to get rid of the people we're biased against. Or to change them somehow.VirginiaRight. So it's okay. Maybe your daughter is going to be fat and how are you going to support her and advocate for her and make your home a safe space for her body?CorinneAll right, I'm going to read the next one too: Q: I am trying very hard to be very neutral about food with my son who's four years old. From the start, I have not labeled foods as good or bad. I have not restricted access to sweets or desserts. But lately, I've started questioning this. I've always felt pressure because I am not able to manage cooking meals. So from the start, my son was fed using a grazing technique where I would put together various foods and he would eat what he wanted. As he has gotten older, he is more specific in his tastes in a way that feels normal to me, pretty much macaroni and cheese or similar foods most of the time. There are other things he will eat, but I feel a lot of grief about my inability to get it together and provide regular hot balanced meals, also for myself. Recently, I've been trying to limit his intake of sweets just a little bit and it feels like a backside but I've been confused. Only two cookies and even suggesting he eats something before he gets the cookies. This week's mailbag episode made me reorient when you talked about not doing this and reminded me why I wanted to avoid this restriction based language. And I admit the reason I started thinking about this was twofold. I filled out a research survey that made me admit a lot of things about our household eating that I feel low level guilty about and I felt the sting of perceived societal shaming.And my son started talking about treats. I was a bit miffed as categorizing something as a treat, as opposed to food which he labeled the rest as, was something I was trying to avoid. Then I realized this could have come from daycare television, the fact that we give the dog treats, and so I am overreacting. I find it's so hard to be consistent in my parenting in many avenues and food encroaches on that too. Giving food as a reward for example, this is something I do for myself, and I like it. But perhaps it is part of the problem of saving food for a special occasion as opposed to having it because you want it.I need some perspective, please. Is it ever useful to direct a child to a more balanced diet as opposed to just modeling it? I do not mean telling them that specific foods help your eyes. What a relief to see that debunked, but more that many foods are yummy. And basically some form of kid specific ‘everything in moderation.'VirginiaThe first thing I want to say is: You are doing a great job. You are feeding your child. It does not matter that you are not cooking. And that the food is not hot or homemade. It does not matter at all. You are meeting your son's needs by making sure he is fed every day, and making sure that he has enough to eat in order to grow. That's the most important thing and you're doing it. You're winning! You're doing great. And this really drives home for me the stigma we have around the idea that you can't feed kids processed foods, you have to cook meals. All of this is so unhelpful because there are just so many reasons why that model of family meals is not a good fit. There could be disability issues. There could be cost issues, time bandwidth issues, all sorts of hurdles. There could also just be that you don't like cooking. You can still be a good parent and not like cooking. It's not a requirement. SoI just want to encourage you to take some of the shame away. Corinne That's a great place to start. I totally agree. I was thinking about the study that you mention in FAT TALK about how it doesn't matter what you're eating and it much more matters that kids are just eating. VirginiaOh, that's a quote from Katherine Zavodni, who's one of my favorite pediatric dietitians. So teaser for everyone who hasn't read the book yet, but it's a quote that I want to put on our fridge! She says, “The most important thing about good nutrition is making sure kids have enough to eat.” Because if you have enough to eat, all the minutiae of micronutrients, and macronutrients tends to work itself out. Now, obviously, there are kids with severe food issues like feeding disorders, allergies or other medical conditions where it may be more complicated. Their nutritional needs may be more specific. But if your kid is not dealing with one of those things, and has enough to eat on any given day, you have done your job as a parent.CorinneAnd you also talked about the studies on family meals, right? And how the benefits come from eating together rather than making sure it's a home-cooked meal. VirginiaI'm so glad you brought that up. All the research on family dinners, which talks about how important they are for kids' overall well-being and health—it's because families are spending time together. So you could do that around breakfast, you could do that around a snack, you could do that in ways that have nothing to do with food. Like maybe you regularly have a long car ride to commute to school and work together. And that's when you talk and catch up on your day. Kids need connected time with their caregivers. Food is just one helpful way to do it.CorinneIt doesn't matter if you are eating snack plates, or macaroni. VirginiaSome of my most connected meals with my kids are when we're eating takeout or bowls of Cheerios for dinner! Because everyone is relaxed and you can focus on each other. And you're not in this place of, “I put all this work into this meal and nobody likes it.”. So then let's talk about feeling like you need to limit his intake of sweets. I think you're going there because you're feeling ashamed about what you're doing. So I'm hoping just lifting some of the shame lets you step back from that a little bit. I also think the research shows pretty clearly that requiring kids to eat in very specific ways, like micromanaging their plate by saying “you have to eat something else before you get the cookies” or “only two cookies,” does not. in the long-term, serve kids' relationship with food. It tends to result in kids who are overly fixated on the foods that have a lot of rules around them. You're going to find yourself in power struggles where it's like, why only two cookies, why not three cookies, why not two and a half cookies.Don't feel bad that you've done this, because I think we all get into these sort of panic moments where we do this because we're just struggling and it feels like the “right thing to do.” But I don't think it will ultimately serve you or serve your child. I think modeling eating a variety of foods is the best thing we can do. And even using phrases like “balance” or “everything in moderation,” I don't love because not every day is going to be about moderation. And that can turn into a rule. Because what is “moderation?” And then the last thing I'll say is, I think we touched on this in a previous episode. But I don't think treat needs to be a bad word. Yes, we give the dog treats. Dogs' existences are largely treat-based, at least in my house. We give ourselves food as rewards when we're stressed out or we need some extra comfort. When we talk about keeping all foods neutral, I think we can take it too far, to this place where it feels like we're not supposed to have any feelings about food at all. And that is not realistic or fair, or in line with how humans interact with foods.So we do use the word treat in our house. And this came up with the lunchbox piece because I have a category of treats on the little chart I made for Beatrix and folks were like, “I can't believe you have a treat category.” And I realized they had a different definition of that word. If you don't have restrictive rules around when or how much treats you can eat, then treat is a neutral word. It just means foods that feel extra fun. Just something extra fun you want to have on your plate along with your other foods. And if you're not saying “we only eat treats once a day,” or “we only eat treats on Saturdays;” if it's not paired with restrictive language, then it's still keeping foods neutral. Does that make sense?CorinneI think especially with the lunch box example, you're using treat as a category to make sure you're getting a treat. That seems really positive.VirginiaBecause I want them to know that those foods are welcome in their lunchboxes. Yes.CorinneOr required, even! VirginiaNone of it's required, Corinne, they can skip the treat if they want! But it's a part of the meal. CorinneMaybe that's a way that this person could reframe it. It feels like you're hearing your kid say treat and thinking they're feeling like it's something to be restricted. When could you be like, “Let's make sure you're getting enough treats.”VirginiaThat's a great re-framing. I hope this helps. This is a big question. And I can tell you're working through a lot of big stuff. So we would like an update. Please keep us posted!CorinneYou're doing a great job.VirginiaYes. CorinneI'm gonna read the next one as well. Q: My daughter is in fifth grade. At school she's often given food in addition to what she brings for her lunch and snacks. Candy is handed out as an incentive. Snacks, as well as non-edible items, are available to purchase with Classroom Bucks earned for good behavior. Several days a week she has after school activities that include a good deal of snacking. For the most part, I've accepted that I have no control over what she eats when she's away from me. However, she is regularly coming home not hungry for the dinner I've prepared. It's becoming more frequent lately that she'll snack so much at school, and at after school activities, that she will eat only a couple bites of dinner, and occasionally nothing at all. Dinners are usually meals she likes and she always has the opportunity to choose a backup option if she doesn't. So I don't think it's an issue of filling up because she won't get food she likes at dinner. She chooses and packs her own lunch and snack. We generally have a rule that if you put it on the grocery list, Mom will buy it, which is to say she has a lot of control of choice and regular access to candy and snack foods, both at home and in her lunch.Is it diet culture to expect her to come to dinner ready to eat? Or is it valid for me to feel miffed that she's already full? And yeah, I realize we'll all have an off day or skip a meal once in a while. This is becoming a regular occurrence though.VirginiaI don't think it's diet culture exactly. I think it's performative parenting culture a little bit, where we are very tied to this idea that, again, the family dinner is this all-important cornerstone of the day, where we have to provide a certain kind of meal. And that it is only successful if our children eat the meal. If they participate in, and enjoy the meal. And even if we're like, “they can choose how much they're hungry for,” if they don't want to eat it at all, it's really hard.I say this from extensive personal experience. It's really hard to not feel like you failed because you're like, “I just spent 40 minutes making this and you ate two bites and ran away.” But what I also want to say is: 9 out of 10 family dinners in my house involve one or both children eating two bites of the meal and running away. I think it's very, very, very common at sort of all ages. And yes, it is often because they had a lot of snacks in the afternoon. Because that is when they were really hungry and needed to eat. And so my expectation that 5:30 or 6:00 pm is when we're all going to sit down and eat this big meal together is out of line with the reality of at 3:30 or 4:30 pm, they are ravenous and need to eat. And so we're just always going to have that mismatch and it is what it is. Nobody needs to feel bad.CorinneThis relates back a little to the parent who's feeling guilty about not cooking meals. It's kind of the flip side where this parent is cooking meals and feeling bad about them.VirginiaI also want to speak to the piece about food given out at school. I don't love candy being handed out as an incentive in class. And that is not because I don't want the kids eating the candy. It's because I think it does play into making candy seem so special and coveted. And for kids who have more restrictive relationships with candy at home, I don't feel like it's helpful. Does that make sense? I don't have a problem with there being a birthday party in class and everyone's eating cupcakes or candy just being there, like if the teacher just wants to have a candy jar on their desk and kids can help themselves. But it's layering on the messages about earning the candy that I really don't love. Because diet culture is going to teach kids so many different ways that you have to earn your treats.But I have not figured out a way to eradicate this practice from the American public school system. It's a very common tactic. And I think teachers have very, very hard jobs and if handing out M&Ms for getting math problems right makes it easier to do their job? I don't know, man, I think that's where we are. CorinneYeah. VirginiaAnd if it's happening in the context of, your child also has all this great regular access to candy and treats because like you said, you're involving her in the grocery list and lunch packing and all that, then I don't think it being handed out as an incentive is going to do that much damage.They can understand that at school, M&Ms are being given as a reward. And at home, there is a bag of M&Ms that I can just eat.CorinneWith the teachers handing out candy as incentives, I'm worried more about the kids who are not getting candy as incentives.VirginiaOh, what a terrible message. That's so sad. You did this wrong. No candy for you. It is tricky. And I mean, I don't mind kids purchasing snacks with Classroom Bucks. That feels a little more diffuse to me. That's giving them some independence. And after school activities should include snacks because the majority of children are starving after school. I think the key here is don't demonize the way she's eating because she's getting her needs met. Just maybe take some pressure off yourself. If dinner is usually something she likes, if there's an option to choose a backup option and she doesn't, then she's just not hungry. CorinneAnd maybe that can take some of the pressure off dinner. Like maybe you just make a snack plate.VirginiaSomething simpler. Or make something you're really excited to eat.CorinneSomething you like! VirginiaThat's what I often do when I can tell the kids are not in like super dinner oriented phases. I'm like, Okay, then I'm picking what I want. And we also do a bedtime snack. And in fifth grade, she's probably staying up late enough that she's up a few hours after dinner. And if she was really hungry for dinner at 3pm, and then she wasn't that hungry for real dinner at 6pm, by 8 or 9pm, she probably needs something before she goes to bed. Alright, should I read the next one? Q: My question is about restricting food, not for dietary reasons, but because of the financial and waste concerns. My spouse and I wince when we see our kids drowning their waffles in maple syrup and leaving a plateful of it, eating all the prepackaged expensive foods we try to save for their lunches and eating all the Girl Scout cookies so they don't have to share them with a sibling.I've told my kids that they never need to hide food, but I find them doing so in order to get the last of something like the Oreos they want to keep from their brother. I buy Oreos every time we go to the store, and our house has plenty of sweets and other snack foods, but eventually we will run out of things. How do we keep them out of the scarcity mindset while still dealing with the realities of eating with a family? I really feel you on the syrup. It's so expensive. CorinneI know I was thinking you're basically watching your kid pour gold on their pancakes. VirginiaIt's so much. CorinneI mean this whole question is relatable to me. I definitely had some anxiety growing up about like, I feel like my dad would always eat stuff that I wanted, like leftovers or like the last cookie or something, you know?VirginiaYeah, it's really tricky because the bummer answer to this is: A finance-based scarcity mindset can be just as damaging as a diet-culture based scarcity mindset.CorinneSo true. VirginiaKids who grow up without enough to eat, or with this sort of ever-present worry about there being enough to eat often end up with some disordered eating stuff down the road, understandably, because when there is food, they'll feel like, “I have to eat it all. Because I don't know what I'm going to eat it again.” It's totally logical. So this can be really tough. And I'm not sure from this question, if you are struggling to afford these foods? Is there a true food insecurity issue in your house? Or if it's more just, you are on a budget. CorinneYou only go grocery shopping once a week and Oreos don't last the whole week.VirginiaSo I'm not sure which one we're dealing with. But I just want to say if affording food is really hard for you, then obviously, your first priority is getting whatever support you can around that. Which could be finding out if you're eligible for SNAP benefits, making sure your kids are on the school lunch program, all the stuff that I am sure you are already doing. And don't need me to explain to you.If it's more just the “Good God, that was a $9 bottle of syrup” moment, I think it's okay to say to kids, “This is a more expensive food.” So we're going to be mindful of that. With syrup, if you have little ramekins or bowls, you can say, “We're going to give everyone their own syrup.” And pour generously! Don't flood the plate the way they would flood the plate, but pour generously enough so that every kid feels like they have their own and they don't have to share it.We do this sometimes with something like brownies. Or if we have cake or some dessert that we don't have as often. When I know the kids are going to be really excited about it, I often will just go ahead and portion it out. Not because I'm trying to control how much they eat. But because I want them to know, “I'm definitely getting mine.” This actually just happened with Cadbury Mini Eggs, which are just a prime example of a scarcity mindset food because you can only get them for a month a year and they're the best candy. It's so hard! Dan brought home a big family-size bag from the grocery store. And between me and the girls, it was gone by the next night and he was like, “Really? Really? There are none left?” I think he was mad he didn't get any. But I was like, “Yeah, no there are none left.” I know that you thought that was a big bag, but we haven't had these in ages and we're all real jazzed about it.CorinneYou need to start portioning out some for Dan.VirginiaI suppose that would have been nice of me. CorinneSo if you're portioning out the brownie—what does that mean? Like you cut the brownies into four squares and give everyone a square? VirginiaI usually give everyone two squares because I feel one brownie is never enough.CorinneOh, you cut them into normal sized pieces. VirginiaOh yes. I just cut up the brownies. But rather than put the pan of brownies in the middle of the table, which might make everyone worry, like, “Am I going to get the piece I want?” Especially because, in my household, center-of-the-pan brownies are highly coveted. It's a whole thing.  So I'll just go ahead and be like, “Here's your center brownie.” So they don't have to be anxious about whether they'll get one.Maybe also, talk to your kids about which foods they worry about wanting the most. It's useful to know what that is. So you can think about how to ease up that fear, in a way that is in line with your budget. But maybe the kid who's hiding the Oreos, you buy them their own jumbo bag of Oreos and they don't have to share. And maybe if that's in your budget, you do that for a few weeks and see how that goes. And maybe every kid gets their own favorite snack food in that kind of quantity, which they don't have to share with a sibling. And then it's understood that all the other stuff is shared. It's not teaching restriction or scarcity to say, “Okay, let's make sure everyone has their seconds before you have thirds.” That's manners. That's okay. CorinneOr to maybe just one week buy like super extra amounts of Oreos and be like, eat as many Oreos as you want this week. VirginiaAnd see what they do with that. That would be interesting.CorinneAll right. Here's a question for you: How comfortable are your Charlotte Stone clogs?VirginiaThey are comfortable for clogs, is what I would say. And I love clogs very much. But they are a little bit of a scam in that they are not actually the most comfortable shoe. So I do not equate them to sneakers. For sure sneakers are more comfortable. Birkenstocks are more comfortable. But I wear my Charlotte Stone clogs the way other people might wear a ballet flat, or a loafer, like a dressier shoe. And I feel like no dressy shoe is ever really that comfortable. They're pinchy or they give you blisters. And so by that standard, these are quite comfortable. Because they have a built-in memory foam padding situation. So you're not walking on a block of wood the way you are with some clogs. I feel like I got shin splints from those, back in the day. They're definitely more comfortable than that. But I wore them downtown yesterday. And I did move my car to avoid walking two blocks because it was uphill. So I don't wear them for extensive walking. CorinneBut you would say they're more comfortable than some clogs?VirginiaI think yes. Of the various cute clog brands.CorinneFashion clogs.VirginiaThey are the most comfortable fashion clog I have tried and I have tried probably three or four brands. Like they're better than Number Six. They're better than Swedish Hasbeens. CorinneMy issue is that clogs are always too narrow for me. I can never find clogs that fit.VirginiaYeah, and I mean I have narrower feet, so I don't know how useful Charlotte Stone is on that front.CorinneThey do have a lot of sizing info. I tried some Charlotte Stone non-clogs, like they had a cute sneaker-ish thing, because they go up to size 12. Which should be what my size is, but they were way too narrow. Like I could not even get my foot in.VirginiaThat's such a bummer. Somebody could get into the wide width clog market and do very well.CorinneOh God, seriously. I found one clog that works for wide-ish feet. It's called Haga Trotoffel or something.VirginiaThat sounded like a very accurate pronunciation. CorinneI've had a pair, but it's the non-padded pure wood kind. So it's just not super comfortable to me.VirginiaThose are rough. Ever since I sprained my ankle, I am very cautious. Where am I going to wear these clogs? What sort of terrain am I walking? I really want to find some cute ones with a strap at the back for more stability. I think Charlotte Stone has ones with a strap that I'm thinking about trying, except I don't need more clogs. CorinneNumber Six also has some that are really cute and the base is almost flat. That might be more uncomfortable. I don't know.VirginiaWell I wear the lowest height Charlotte Stone clog. I do not go for their super platforms. I am not 22. That chapter of my life is closed. But they're not a Dansko clog! Let's be clear. And, I would say to be realistic that if you live on the east coast, or the Midwest, they're like, a three month a year shoe. They're great in the spring. They're great in the fall. They're going to be too hot in the summer and they're going to be useless in the winter. So factor that in. Okay, so next up: Q: I have a question about chafing. Since giving birth for the second time in 2021, my body has changed and I probably fall in the small fat category. I've dealt with chafing between my thighs and in the summers before, but now that I have to wear outside clothes and get out of the house more, I am dealing with chafing in the groin area even in the winter, which is the thing I didn't I don't have prior experience with. I am looking for recommendations for underwear that have a wide enough gusset to hopefully prevent this. And any other tips to be more comfortable in this regard with this new body of mine? Corinne, you're the underwear queen!CorinneI have a lot of thoughts about this.VirginiaYou are the resident Burnt Toast underwear expert.CorinneMy first thought is: Are we sure this is a chafing issue? VirginiaOh, what else could it be? CorinneWell, another thing that can happen when you become fat is you get irritation in your skin folds area. So just something to throw out there, because I've heard people having confusion around that before. It's like a yeast infection you can get in your skin folds. It's like a diaper rash. And you can treat it with diaper rash cream or zinc cream.VirginiaAquaphor?CorinneNo! Aquaphor? Isn't Aquaphor like Vaseline?VirginiaYeah, but I used it on my kids' butts when they had diaper rash. CorinneOkay, well, maybe I don't know anything about diaper rash.VirginiaMaybe that was a bad move.CorinneI feel like a lot of diaper rash cream has zinc in it, and it coats your skin to protect it. VirginiaI know what you're talking about now.CorinneIn terms of wider gusset underwear, there are not a lot of good options. The one option that I have found out about which I have not tried but have ordered and am currently waiting on is this underwear from the brand Panty Drop. I'm kind of confused about what's going on with them because it seems like they merged with another brand which was Kade & Vos. Okay. But they claimed to have wider gusset underwear. And another thing you could consider would be boxers or boxer briefs.VirginiaI was wondering about even a boy's short underwear. Something that has a longer thigh situation.CorinneIt goes down further.VirginiaOr bike shorts as underwear. CorinneAnd I mean, people definitely make chafing shorts. VirginiaYes! I just ordered some from Snag.CorinnePeople also like Thigh Society. So you could shop around and look for chafing shorts that you could just wear as underwear. VirginiaRight, just under your jeans or other hard pants, And where are you on MegaBabe or the other chafing balms? Do you have one you like?CorinneI have MegaBabe. I almost never need it. Just, whatever way that I'm designed, it's not an issue for me right now. Virginia I get chafing but I haven't tried MegaBabe. I actually have a very low tech hack. But I use Old Spice antiperspirant, which is my husband's antiperspirant, and I use that as my antiperspirant. And so then I just put it between my thighs as well. And I find that holds up pretty well. I sometimes have to reapply it during the day, like on a very hot day. And one of the reasons I think I don't wear dresses as much anymore is, chafing is an automatic reality in dresses. And some shorts too, depending on how they're cut. So we feel you. This is a reality of fat life for sure! CorinneIf you have fat friends, you can talk to them about it because a lot of people have this problem.VIrginiaIt's an evergreen conversation. Everyone will have opinions.CorinneOkay, next question: Q: Any tips on changing the dialogue with mom friends or friends in general who are progressive and informed otherwise, but still mired in diet culture? I feel like I'm the only one who isn't intermittent fasting or doing keto.VirginiaI posted a meme on Instagram today, there was something like to all the women who are bullying each other to order salads, aren't you so sad that you hate your life so much. And my DMs are currently flooded with people asking some version of this question: How do I keep going out to dinner with my friends who are so in this space? One person was telling me about being out to dinner and this group of women were trying to split tacos. Like tacos are small to start with. And they were all like, “Well, I can't eat a whole one.”CorinneI'm like, “Am I ordering 9 or 12.”VirginiaCorrect. The number of tacos I need to be full is a very high number. I would not split one in two. It's already only two bites!CorinneIt's like trying to split a popsicle.VirginiaIt's a total mess. So I feel like my first piece of advice is, can you make new friends? I'm sorry. I'm sorry. I know. CorinneMy first piece of advice is just like, Man up. Tell them you don't want to talk about it.VirginiaThat's better than mine.CorinneI mean, maybe it's harsh. It's a little tough love. Your advice is good too. There's gotta be other people out there who are sick of this. Like, every person I know could benefit from some examination of their relationship with diet culture. So I just feel like, you can't be the only one who's struggling.VirginiaThere are almost 30,000 people subscribed to this newsletter, who probably feel the same way as you because why else are they reading the newsletter and listening to this podcast?.CorinneOkay. Actually, this is a little off topic. But can I tell you something? So, as previously discussed, I go to the gym. I have a trainer there. And this week, when I saw her, she was like, “Hey, so this person contacted me who found me through Burnt Toast.” VirginiaYay! CorinneSo I'm just saying what that basically means is there is another person in the city that I live in, who's reading Burnt tToast who I don't know. And none of my friends know. VirginiaRight! But who maybe would be an awesome friend. CorinneOr who at least also has some skepticism of diet culture stuff.  So that's got to be true for you as well.VirginiaAnd you have powerlifting in common! Yes, in my close group of friends, we really never talk about this. And maybe it's because they read the newsletter and know that I'm not the friend for this. CorinneThey're scared. VirginiaBut we have so many better conversations because this is off the table for us. And we never made a conscious decision to do it. It just kind of happened. I do feel like in the past, we had more diet-y conversations. And we've all kind of shifted away from it. And it's been lovely and great for our friendships. And so maybe you do need to officially say it to these people: I love you. But I just don't want to talk about diets. This really isn't good for me. I just end up feeling shitty about myself. And there are so many more interesting things to talk about here.CorinneYeah. I think it's good for people to know that too. If people are totally unaware that talking about their diets constantly is hurting people, then they should know. And they deserve to know that.VirginiaCompletely agree. And often this talk is very performative because we think we have to talk this way. And so you being the first one to say, “What if we just ordered what we wanted to eat and didn't do this whole dance?” I call it like playing the game of Salad Chicken, where you're like,“Could I order the pasta? No, not if she's ordering the salad.” Like, if you could not do that? Man, dinner is gonna be way more fun. So just give people permission to not do it and see what happens. And if they really can't get there, then I circle back to: Can you have other friends? Or can you say to them, I don't want to spend our time talking about this but I'm really sorry you're struggling and how can I support you?CorinneOh my God, I love the idea of responding to someone who's excited about intermittent fasting with, “I'm sorry, you're struggling.”VirginiaHow can I support you in this starvation?CorinneI'm so sorry that you're not eating food.VirginiaYou're right. That might not be the moment.CorinneNo, I like it. VirginiaI think it could work? I think it's an option. CorinneI mean, I think this is also that sort of situation where you can be like, “It's so interesting that we're all so focused on our weird diets.”VirginiaThe patented Corinne “It's so interesting!”CorinneJust an anthropological, outsider observation.VirginiaIt's always, always a good moment for that. All right. Should we do Butter? CorinneYes. I do have a Butter. What I want to recommend is this recipe called Trouble Cookies. It's from a cookbook called Mother Grains, but it's also on the Bon Appetit website. And I feel like it's a little annoying to recommend because it does have a really annoying to find ingredient which is sorghum flour. [Reminder that if you preorder FAT TALK from Split Rock Books, you can also take 10 percent off any book mentioned on the podcast!]VirginiaOh Lord.CorinneBut you can order it from the internet!VirginiaCorinne will find a link for you.CorinneBob's Red Mill's has it. So if you have that kind of grocery store. Anyways, they also have coconut cashews and toffee bits and are extremely delicious. I've been trying to get my mom to make them for like a month and now I'm moving on to the Burnt Toast community. Please make Trouble Cookies and tell me how good they are.VirginiaI will try them. I will report back if I can get it together to get sorghum flour. I could use a new cookie. We're just a standard chocolate chip cookie household. CorinneI feel like chocolate chip cookies are good. But sometimes, a different direction is really good, too. VirginiaIs there chocolate in it? CorinneNo, it's coconut toffee bits cashews.VirginiaCould I put chocolate chips in instead of the toffee bits.CorinneI mean, I feel like you could? But it's really good. Do you not like caramel-y, coconut-y stuff?VirginiaAmy will tell you it is very hard for me to have a dessert that doesn't have chocolate in it.CorinneOkay, this one is not for you. VirginiaI'm just always like, but where's the chocolate? CorinneOh my God.VirginiaWhat am I doing here?Corinne I'm the opposite. And I mean, I really like chocolate. But I also really like a coconut-y caramel-y vibe. VirginiaI do too. I'm just like, but how much better if there was chocolate. That's all I'm saying.CorinneI feel like maybe you could dip it in chocolate? VirginiaAll right. I don't know. I'll try them out. I'll report back. Maybe I'll do half the batch with the toffee, half the batch with the chocolate chips. I can tell you my kids won't touch them if there's no chocolate. So that's like a non-starter. CorinneReally? Wow.VirginiaOh, please. CorinneI feel like a lot of kids don't like chocolate. VirginiaThat is not the case in the Sole-Smith home. See previous anecdote regarding Mini Eggs consumed in a day. And center brownies. It's very clear what we've come here to do.CorinneAll right, what's your Butter?VirginiaAll right, my Butter is, I am breaking up with underwire bras. Breaking news. CorinneThis is big news. VirginiaYou've all been wondering. I'm not totally breaking up with them because I haven't quite found a non-underwire bra that works under every outfit. Because there can be a uniboob situation? But I have recently purchased some non-underwire bras. And I realize now that I don't know how I made it through the whole pandemic while still wearing underwire bras every day. Every day!CorinneMe neither! I feel like when we originally talked about bras on a mailbag episode, I recommended the bras that you ended up getting.VirginiaThe True & Co bras? CorinneYes! And you were like, “Oh, never heard of them.” VirginiaWell, you influenced me. And then Marielle Elizabeth really influenced me. And I bought a bunch of them and they're awesome.CorinneThey're really good. The sizing is super flexible. I can wear anywhere from a 1x to a 3x. And I have a big chest.VirginiaYou do have to look for the full cup. Because I ordered some that were like a half cup and they do not work if you are someone with a big chest. CorinneYes, they have full cups and regular cups. VirginiaSo you have to look for the full cup. I can only find them on Amazon right now. I don't know. CorinneThey're only on Amazon now. VirginiaIt's really irritating. I would like there to be other options. But the other one I'm wearing a lot of, is I have some of the Paloma bras from Girlfriend Collective. And actually, this one isn't the Paloma, it's the high necked? I don't know. But I like it because it feels just like a tank. Yeah, I don't know why it's taken me so long to get here. I will be 42 a few weeks after you hear this episode. It's taken me a while. But now, I realize that I don't have to accept permanent marks on the side of my body from bras. Like what was I doing? I think I thought I really needed more structure. I'll unpack it all in an essay at some point. But for now, I just want to report the liberation that I am wearing underwire bras much less frequently. And it's delightful. CorinneI love that. VirginiaAll right. Thank you all so much for listening to Burnt Toast!CorinneIf you'd like to support the show, please subscribe for free in your podcast player and leave us a rating or review. These really help folks find the show.The Burnt Toast Podcast is produced and hosted by Virginia Sole-Smith (follow me on Instagram) and Corinne Fay, who runs @SellTradePlus, and Big Undies—subscribe for 20% off! The Burnt Toast logo is by Deanna Lowe.Our theme music is by Jeff Bailey and Chris Maxwell.Tommy Harron is our audio engineer.Thanks for listening and for supporting anti-diet, body liberation journalism! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit virginiasolesmith.substack.com/subscribe

I know a long title, but I wanted you to pause on passing on this amazing recipe because it is both gluten free and vegan. I'm neither and this is one of the few pastries I eat on a regular basis due to the flavor, texture and how it makes me feel afterwards. If you are willing to try making this and you don't love it, then email me sheila@houseofbread.com and I'll send you an online baking class of choice or a download pdf version of my recipe book. GLUTEN FREE VEGAN BLUEBERRY WALNUT COFFEE CAKE 1. CREATE THE FLAX EGG MIXTURE. GRIND 1 CUP OF FLAX SEEDS IN A VITAMIX BLENDER ALONE BEFORE ADDING IN THE WATER. 2.    PUT GROUND FLAX SEEDS IN A LARGE PASTRY MIXING BOWL AND ADD 2 1/2 CUPS OF WATER, MIX TOGETHER WITH YOUR HAND.  LET SIT FOR 15 MINUTES. 3. CREATE WALNUT BUTTER.  PUT 6 1/2 CUPS OF WALNUTS ON A SHEET PAN.  BAKE FOR 10 MINUTES. 4. PUT 1/2 CUP OF CANOLA OIL AND 1/2 CUP OF WATER WITH WALNUTS IN A FOOD PROCESSOR. MIX TOGETHER. 5.     ADD 3 CUPS OF THE WALNUT BUTTER MIXTURE TO THE FLAX SEED BOWL.  THERE WILL BE REMAINING WALNUT BUTTER LEFT OVER FOR THE TOPPING. ADD THE FOLLOWING INGREDIENTS TO THE BOWL. MIX ALL INGREDIENTS TOGETHER UNTIL INCORPORATED. VANILLA      1 T                                                                    BAKING SODA      ¾ T                                                                 BAKING POWDER    1 T                                                                   SALT                              1 T                                                                  BROWN SUGAR      1 CUP                                                              WHITE SUGAR        2 CUPS                                                           7.    ADD 4 CUPS OF GLUTEN FREE FLOUR THAT HAS XANTHAN GUM.  WE RECOMMEND BOBS RED MILL ONE TO ONE FLOUR. MIX TOGETHER.  8. ADD 1 CUP OF BLUEBERRIES AND PUT IN A WELL SPRAYED SHEET PAN.  9. MAKE TOPPING. USE THE REMAINDER OF THE WALNUT BUTTER AND ADD 1/2 CUP OF OATS AND 1 CUP OF BROWN SUGAR.  COMBINE FOR A STREUSEL TOPPING THAT YOU PUT ON TOP.   Amazon.com : Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22 Ounce (Pack of 4) : Grocery & Gourmet Food Cheaper at webrestaurant but check the shipping costs. Bob's Red Mill 4 lb. Gluten-Free 1-to-1 Baking Flour (webstaurantstore.com) Please subscribe and share this podcast with another bread head.   For more information about House of Bread, please visit www.houseofbread.com.  To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/  To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/   If you'd like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com.   For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.                                                                              10.  BAKE AT 350 DEGREES FOR ABOUT 60 MINUTES UNTIL INTERNAL TEMPERATURE REACHES 200 DEGREES OR FIRM ON TOP.        

Don't forget to rate and review!  Becca and Adam talk about the Giggly Gain Grandpa: Bob Moore of Bob's Red Mill. But don't toss your oats just yet, this is a good episode. We'll teach you how to have a Bob Moore Summer (Perfecting your porridge, socializing the means of production, hyperfixating on hobbies, and being jolly) and restore your faith in CEOs.  Then we answer listener questions (37 min mark). THANK YOU! For another great season - we'll see you soon :)  Support the pod  Pics on substack Links: Bob's Red Mill: Securing The Future Through Employee Ownership Bob Moore, Who Founded Bob's Red Mill, Is Dead at 94 Executive greed is driving the labor shortage, says 93-year-old leader whose workers own 100% of the company

Did you know 95% of Americans eat at least one cookie per month? In today's "Sales Talk for CEOs," Alice speaks with Grayson Hogard's entrepreneurial journey from hobby baking to a hugely successful business. As CEO of Grove Cookies, Grayson turned traditional treats into a powerhouse of corporate gifting. Discover how cookies can reshape client relations and strategies.A Sweet StartIn 2020, amidst the pandemic, Grayson and his wife began baking as a hobby. Their homemade Oreo cookies were a hit among friends, sparking the idea to sell them. "When I took a bite out of our Oreo cookie, I was like, okay, this is real," Grayson recalls. They quickly set up their business, choosing traditional cookie flavors over trendy ones to stand out in the crowded market.From Home Kitchen to Corporate GiftingGrayson's logistics expertise and initial positive feedback led them to focus on corporate gifting. They realized the potential when a financial advisor requested hundreds of cookies as client gifts. "When you get a client that wants to send out 500 gifts a year, you just are like, oh, there's a market here, let's explore it," Grayson explains. This insight shifted their business towards serving corporate clients, offering a memorable and delicious touch to business relationships.Navigating Business GrowthDespite no formal business background in baking or sales, Grayson's experience in logistics helped streamline their operations. They refined their offerings based on customer feedback, ensuring their cookies always arrived intact and delicious. "All that mattered to them at the moment was cookies do not break. And we succeeded on the first try," Grayson notes about their packaging efforts.The Key to Success: Listening and AdaptingListening to their clients has been crucial. Grove Cookies adapted their packaging and expanded their range based on client needs, maintaining high standards and customer satisfaction. Grayson emphasizes, "Really listening to your customers, which is always important, and executing off of that."Action Steps for CEOs:Identify Unique Opportunities: Like Grayson, look for unique angles in crowded markets.Leverage Personal Passions: Turn personal passions into business opportunities.Listen to Your Customers: Use client feedback to refine and adapt your offerings.For more insights and the full story of how Grove Cookies turned a simple idea into a thriving business, make sure to watch the full episode of Sales Talk for CEOs. Discover the power of combining passion with business acumen!Chapters01:42 Overview of Grove Cookie - Grayson explains the focus of Grove Cookie, specializing in corporate gifting and sales and marketing.02:23 Popularity of Cookies - Discussion about the universal appeal of cookies and their role in corporate gifting.04:01 Choosing the First Cookie Flavor - Grayson talks about selecting the Oreo cookie as their first flavor and how it became a favorite.05:27 Packaging and Shipping Challenges - The initial challenges of packaging and shipping cookies without them breaking.06:36 First Sale and Realization of Market - Grayson's first sale to his mother and the realization of a market for corporate gifting.07:51 Networking for Initial Clients - The importance of networking in securing their first major clients and building relationships.09:33 Cold Calling Strategy - Grayson shares his experience with cold calling and the success it brought in securing clients.10:40 Ideal Customer Profile - How they identified financial advisors as their initial target market.12:53 Learning from Feedback - The significance of customer feedback in refining their products and services.16:52 Expanding Customer Base - How the ideal customer profile has changed and the benefits of partnering with gifting platforms.18:05 Using Gifting for Prospects - Grayson discusses their strategy of using cookies to initiate contact with potential clients.20:27 Sales Techniques - Insights into effective sales techniques, including personalized outreach and follow-up strategies.22:31 Building Partnerships - The role of partnerships with gifting platforms in expanding their market reach.25:22 Organic Marketing Success - The impact of organic marketing and social media in growing Grove Cookies' brand presence.28:30 Challenges of Scaling - The challenges and learning experiences of scaling the business while maintaining quality and service.About GuestFounder of Grove Cookie Company. My wife and I launched our company from our townhome in 2021 with a focus on B2B gifting with cookies.We are the premier B2B cookie company focused solely on enhancing your professional relationships.What started as a fun side hustle crafting small batch, soft and delicious cookies became a fun and exciting business that quickly outgrew our home kitchen.In 2022, we moved our operation out of our home and into our very own production facility in Tigard, Oregon.We use quality ingredients from companies known for their ethical treatment of animals and a commitment to sustainability, like Ghirardelli & Bob's Red Mill.We offer nationwide shipping, DoorDash delivery, and pickup.Cookies delivered - 2021, year 1: 13,990Cookies delivered - 2022, year 2: 52,437Cookies delivered - 2023, year 3: 220,186Cookies Delivered - 2024, year 4: TBDSocial Links Connect with Grayson on LinkedIn: https://www.linkedin.com/in/graysonhogard/Grove Cookies LinkedIn:https://www.linkedin.com/company/grovecookiecompany/Grove Cookies Website: https://www.grovecookiecompany.com/Check out Alice's website: https://aliceheiman.com/Connect with Alice on LinkedIn: https://www.linkedin.com/in/aliceheiman/

Jack Benny TV Videocasthttps://open.spotify.com/show/6BDar4CsgVEyUloEQ8sWpw?si=89123269fe144a10Jack Benny Show OTR Podcast!https://open.spotify.com/show/3UZ6NSEL7RPxOXUoQ4NiDP?si=987ab6e776a7468cJudy Garland and Friends OTR Podcasthttps://open.spotify.com/show/5ZKJYkgHOIjQzZWCt1a1NN?si=538b47b50852483dStrange New Worlds Of Dimension X-1 Podcasthttps://open.spotify.com/show/6hFMGUvEdaYqPBoxy00sOk?si=a37cc300a8e247a1Buck Benny YouTube Channelhttps://r.search.yahoo.com/_ylt=AwrOoc1Q5bllBgQA469XNyoA;_ylu=Y29sbwNncTEEcG9zAzEEdnRpZAMEc2VjA3Ny/RV=2/RE=1707891281/RO=10/RU=https%3a%2f%2fwww.youtube.com%2f%40BuckBenny/RK=2/RS=nVp4LDJhOmL70bh7eeCi6DPNdW4-Support us on Patreonhttps://r.search.yahoo.com/_ylt=Awr92rDP5bllDAQAM_ZXNyoA;_ylu=Y29sbwNncTEEcG9zAzEEdnRpZAMEc2VjA3Ny/RV=2/RE=1707891407/RO=10/RU=https%3a%2f%2fwww.patreon.com%2fuser%3fu%3d4279967/RK=2/RS=9LbiSxziFkcdPQCvqIxPtxIgZ7A-ReplyForwardAdd reaction

In an incredible rare moment for our podcast, Mrs. P researched a religious, health food entrepreneur who turned out to NOT BE THE WORST PERSON ON EARTH! Bob and Charlee Moore founded Bob's Red Mill, the "nation's leading miller of diverse whole-grain foods."For years, Bob's Red Mill Gluten free flour was one of the only things Mrs. P could eat, so when she heard of the founder's recent passing she started reading up on him, and was SHOCKED to find out he was a very nice person who wanted to do well by his community while feeding people.Alex will be performing live in Philly April 12th/13th: Tickets HereTo become a Team leader: Join our patreon (not a cult): https://pearlmania500.netThe Pearlmans have a Post Office Box: P.O. Box 72549, Thorndale, PA 19372.Follow us on Instagram: @Pearlmania500@mrs.pearlmania500Our theme song and all of the music for our show comes from our friend's project called "His Name Was Dusk." Check out his website for more info at: hisnamewasdusk.com  Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

Krissy, the host of Inflamed in the Brain Podcast, delves into the world of Pi day, providing insights on guilt-free enjoyment of your favorite dessert pie. Unveiling inflammatory components like gluten and sugar, Krissy shares valuable tips for achieving a balanced approach to indulgence.Main Points:1. Gluten-Free Flour Options:Exploration of gluten-free flour, featuring game-changing options like Bob's Red Mill. The episode emphasizes experimentation and the role of xanthan gum for optimal results in gluten-free baking.2. Sugar Replacement Options:Highlighting the impact of sugar content in pies and its inflammatory effects. Krissy introduces Swerve, a sugar replacement using erythritol and oligosaccharides, offering insights into maintaining balance in dessert choices.3. Just Eat the Damn Thing:Advocacy for authenticity in food cravings, discussing the psychological aspects of labeling foods and resisting cravings. Encouraging listeners to embrace the real deal without guilt, offering a refreshing perspective on the psychology of food.Hungry for More!? Check out these Episodes Next!Ep. 14: Is Your Morning Brew the Secret Weapon Against Inflammation?Ep. 8: The Secret to making any meal more anti-inflammatoryEp. 17: From Perfect to Good Enough: Unmasking the Key to Anti-inflammatory SuccessFollow along: https://betterwithcarbo.com/ Instagram

Drew has activated vacation mode so it is a no-guest streak on The Distraction. They start with ski talk and injury talk, and I promise these are unrelated stories. But Nike and Fanatics doing such a terrible job with baseball jerseys leads to a discussion the flattening, joylessless, and enshittification of so much of modern products. Then they give advice to 7th graders about how to make good podcasts and dive into the Funbag, with real questions from real listeners. Do you want to hear your question answered on the pod? Well, give us a call at 909-726-3720. That is 909-PANERA-0!Stuff We Talked AboutWhat Happened to Baseball Jerseys?The tweet about the Vegas NBA teamHow Bob Moore, of Bob's Red Mill, Got Grocery-Store FamousIt's Not Just Wages. Retailers Are Mistreating Workers in a More Insidious WayDrew talking about sports gambling in the FunbagGoogle Image: "Breakfast Pizza"Sponsors- Factor, where code distraction50 will get you 50% off at https://factormeals.com/distraction50- Betterhelp, where you can get 10% off your first month at betterhelp.com/distractionCredits- Hosts: Drew Magary & David Roth- Producer: Eric Silver- Editor: Brandon Grugle- Production Services & Ads: Multitude- Subscribe to Defector!About The ShowThe Distraction is Defector's flagship podcast about sports (and movies, and art, and sandwiches, and certain coastal states) from longtime writers Drew Magary and David Roth. Every week, Drew and Roth tackle subjects, both serious and impossibly stupid, with a parade of guests from around the world of sports and media joining in the fun! Roth and Drew also field Funbag questions from Defector readers, answer listener voicemails, and get upset about the number of people who use speakerphone while in a public bathroom stall. This is a show where everything matters, because everyone could use a Distraction. Head to defector.com for more info.

Branding can feel overwhelming, especially for authors who are new to this whole “personal branding” thing. That's why I'm so excited this week to welcome Taja Dockendorf, founder and creative director of Pulp + Wire a 100-percent female-founded and run creative agency. Taja has consulted, created, and grown hundreds of brands while fostering a culture around growth and intuitive leadership for her female-forward team. Taja and her team have directed creatives for both start-up and national brands, such as Petco, Hasbro, Bob's Red Mill, and more. In this episode, we discuss: Taja's founding story and why she loves her niche work in consumer packaging branding Tips for building a great brand (these are so good!) Common branding and marketing mistakes and how to avoid them Core leadership lessons that have helped scale a successful creative agency Diversity in the marketing and branding space and how Pulp + Wire is helping influence the industry Taja is also an active investor in emerging CPG brands, a mentor to other creative founders, creator and host of The Brand Alchemist Podcast, and a contributing writer for both national business and creative publications with a focus on creative leadership. As you listen in, I know you'll benefit from Taja's expertise. Learn more about Taja: Website: https://www.tajadockendorf.com/ Instagram @taja LinkedIn The Brand Alchemist Podcast Follow me on: Instagram @stacyennis Facebook @stacyenniscreative LinkedIn Youtube @stacyennisauthor To submit a question, email hello@stacyennis.com or visit www.stacyennis.com/contact and fill out the form on the page.

This episode we reminisce and pay tribute to CPG legend Bob Moore, founder of Bob's Red Mill, who recently passed away at the age of 94. We also discuss our plans for a live show at Expo West and how you can get involved, and other CPG related items. Co-Hosts Alex Bayer (Genius Juice) and Wade Yenny with a combined experience in the CPG space of 35 years, chat about all things food and beverage in the market and share what's going on in their lives and any current events. They also do shout-outs and answer questions live from viewers & listeners during their show.

There's a new baby in town!  Raphaela has joined Jasbon, Nico and Granger.  Spurred on by a snowstorm, of course!  Also some local restaurant talk.  Bob Moore and the Red Mill.  William Post and Pop Tarts. The Master of QVC:  David Venable.  Big Things:  Constantine, Costco...   David Kahn and the development of Cryptology.  Walter Shawlee, Latter Day Slide Rule Geek. Credits: Talent:  Tamsen Granger and Dan Abuhoff Engineer:  Ellie Suttmeier Art:  Zeke Abuhoff

Bill to limit rent hikes moves forward, ballot measure to raise Renton's minimum wage is leading, and Bob Moore -- founder of Bob's Red Mill has died. It's our daily roundup of top stories from the KUOW newsroom, with host Paige Browning.

In the latest episode, we take a solo dive into a week filled with significant news and developments in the food industry, promising the return of guest interviews in the upcoming episode. The episode, presented by Caddle, encapsulates a variety of topics highlighting the dynamic nature of the food sector.We begin with an insightful discussion on a survey about farmers' trust, revealing a concerning gap in confidence across generations. Sylvain expresses his trepidation upon reviewing the survey results, emphasizing the importance of understanding these generational differences. The conversation then shifts to legislative changes, specifically C-282, which aims to amend the Department of Foreign Affairs, Trade, and Development Act to provide immunity to supply management during trade deals. This legislative development is currently on its second reading in the Senate, indicating significant implications for the food industry.The hosts also discuss U.S. food inflation, which decreased to 2.6% in January, and ponder its implications for Canada.Highlighting business success, Sylvain and Michael discuss Restaurant Brands International's remarkable improvement in Tim Horton's profitability, attributing part of this success to operational efficiencies like reducing drive-through times. Moreover, the episode covers MTY Food Group Inc.'s impressive financial performance despite a slight decline in same-store sales, reflecting consumer discretion in spending.The episode also sheds light on the agricultural sector, particularly Ukraine's resilience in maintaining cargo volumes from its deep-water ports at two-thirds of their pre-invasion levels. This resilience is a testament to the country's agricultural robustness and strategic significance.Lastly, the podcast pays tribute to Bob Moore of Bob's Red Mill, who recently passed away at 94. Moore's legacy of giving the business to his employees through an employee stock ownership plan is celebrated, highlighting his innovative and employee-focused approach to business.About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa.About MichaelMichael is the Founder & President of M.E. LeBlanc & Company Inc. and a Senior Advisor to Retail Council of Canada and the Bank of Canada as part of his advisory and consulting practice. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, Today's Shopping Choice and Pandora Jewellery.Michael has been on the front lines of retail industry change for his entire career. He has delivered keynotes, hosted fire-side discussions with C-level executives and participated worldwide in thought leadership panels. ReThink Retail has added Michael to their prestigious Top Global Retail Influencers list for 2023 for the third year in a row.Michael is also the president of Maven Media, producing a network of leading trade podcasts, including Remarkable Retail , with best-selling author Steve Dennis, now ranked one of the top retail podcasts in the world.Based in San Francisco, Global eCommerce Leaders podcast explores global cross-border issues and opportunities for eCommerce brands and retailers.Last but not least, Michael is the producer and host of the "Last Request Barbeque" channel on YouTube, where he cooks meals to die for - and collaborates with top brands as a food and product influencer across North America

A daily non-partisan, conversational breakdown of today's top news and breaking news stories.  This Week's Sponsors:  – Athletic Greens – AG1 Powder + 1 year of free Vitamin D & 5 free travel packs – Good Chop – $120 off across you first 4 boxes | CODE: monews120 – WeWork – 20% Off Your First 6 Months | CODE: MOWORKS20  Headlines: – What We Know About The Israeli Hostage Rescue (03:35) – Biden v. Bibi: Tensions Between The Two Leaders Over Israel's Plans in Rafah (08:50) – Shooter At Joel Osteen's Megachurch Used Rifle Bearing The Word ‘Palestine' (16:30) – Biden Presidential Campaign Has Joined TikTok, Despite Security Concerns (23:15) – Who Will Replace George Santos? New York's Special Election is Today, What The Results Can Mean For The Rest of the Country (26:10) – Americans Owe $1.13 Trillion In Credit Card Debt (29:10) – The Founder of Bob's Red Mill, One of the Country's Most Famous Whole Grain Brands, Has Died (31:00) – Climate Change Reversing Gains In Air Quality Across The U.S. (33:10) – Cocoa Prices Are Soaring. Will It Affect Your Valentine's Day Chocolate? (35:15) – On This Day In History (37:00) **Mo News Premium For Members-Only Instagram, Private Podcast: (Click To Join)** — Mosheh Oinounou (@mosheh) is an Emmy and Murrow award-winning journalist. He has 20 years of experience at networks including Fox News, Bloomberg Television and CBS News, where he was the executive producer of the CBS Evening News and launched the network's 24 hour news channel. He founded the @mosheh Instagram news account in 2020 and the Mo News podcast and newsletter in 2022. Jill Wagner (@jillrwagner) is an Emmy and Murrow award- winning journalist. She's currently the Managing Editor of the Mo News newsletter and previously worked as a reporter for CBS News, Cheddar News, and News 12. She also co-founded the Need2Know newsletter, and has made it a goal to drop a Seinfeld reference into every Mo News podcast. Follow Mo News on all platforms: Website: www.mo.news Instagram: https://www.instagram.com/mosheh/ Daily Newsletter: https://www.mo.news/newsletter Youtube: https://www.youtube.com/@monews Twitter: https://twitter.com/mosheh TikTok: https://www.tiktok.com/@mosheh Facebook: https://www.facebook.com/MoshehNews Snapchat: https://t.snapchat.com/pO9xpLY9 Learn more about your ad choices. Visit megaphone.fm/adchoices

Our guest, Bob Hurley, Professor Leading People and Organizations at the Gabelli School of Business at Fordham University (New York), talks about his theory of organizational capacity for trustworthiness, highlighting Unilever's approach to genetically modified foods, Bob Moore's employee ownership plan at Bob's Red Mill and how external pressures shape organizational adaptations, using examples like the global financial crisis and Mattel's product safety issues. He reviews BAE Systems' response to a bribery scandal and Salesforce's stakeholder engagement, emphasizing the importance of robust governance and competence in building trust. His comprehensive analysis offers insights into business ethics, leadership, the importance of governance and organizational behavior, focusing on the core aspects of trust in today's business environment. Hurley stresses the balance between short-term responses and long-term trust-building strategies, emphasizing the role of competent leadership in fostering a trustworthy organizational environment. This comprehensive discussion offers valuable insights into the evolution and management of trust in complex corporate settings.

Bing Crosby Podcast 1949-01-05 Guest Betty Grable, Al Jolson 1949-01-13 - That Certain Party, Guest - Groucho Marx, Gordon MacRae's Railroad Hour 1949-01-10 Ep015 Red Mill

In this podcast, I discuss my favorite plant-based products. I mention Whole Harvest, a company that delivers delicious plant-based foods. I also recommend Truemade ketchup and barbecue sauces, as well as Robesleston and his PlantStrong products. I mention Flintstrong granola and nuts.com for purchasing beans, nuts, seeds, and more. I discuss using chickpea flour as a substitute for regular flour and recommend Banza pasta made from chickpeas. I also mention using Bob's Red Mill ground flaxseed and 365 fat-free marinara sauce for healthier pasta dishes. To work with me: https://www.drmarbas.com/ A Big Thank You To Our Sponsors: Whole Harvest is redefining the way you eat. Their meals are not only delicious but also 100% whole food, plant-based, without any compromise. Use the discount code PLANTS30 to receive $30 off your first order. Visit https://wholeharvest.com/drmarbas and place your order today! To work with the world's best plant-based coach, Maxime Sigouin visit his website: www.fitvegancoaching.com To learn plant-based cooking and get your medical questions answered join The Healing Kitchen taught by Brittany Jaroudi and me! Click here to learn more: https://www.drmarbas.com/the-healing-kitchen To be a part of a community of people living a plant-based lifestyle to improve their health and who support each other, join the Dr. Laurie Marbas Facebook Group. Click here to join the Facebook group: https://www.facebook.com/groups/2243918745797935

Taja Dockendorf is the Founder and Chief Creative Director of Pulp+Wire, an award-winning consumer packaging, branding, and digital agency that's worked with brands like Petco, Magnolia Bakery, Bob's Red Mill, and Vermont Creamery. On this episode of ITS, Taja breaks down what makes branding, digital content, and packaging both visually compelling and rooted in functionality and effectiveness.In the Sauce is Powered by Simplecast.

HELLO AMERICA 毎週水曜日午前10時15分〜（EST)ほか 全米の話題をローカル情報も交えながらお届け。 ニュース、ローカルリポート、アメリカで活動する日本人へのインタビュー、各地のイベント情報などなど、週替わりのキャスターがそれぞれの地域から放送。 ２０２３年１０月１１日放送：今週はヒューストンより、ファーガソンステガー佐野仁美がお届けします。食欲の秋！メガネのボブおじさんがトレードマークで知られる、オレゴン州の小麦粉メーカー「Bob's Red Mill」の専門店ホールグレインストア＆レストランをご紹介。お店ではグルテンフリーやオーガニック、ありとあらゆる粉が揃うほか、レストランでは出来立てのパンや、ホールグレインを使ったヘルシーなサラダボウルを味わうことができます。ベイキングがお好きな方はどうぞお楽しみに！ そして、ポートランドの観光名物「サタデーマーケット」はクラフツマンシップで知られるポートランドならではのハンドメイドマーケット。週末のお散歩気分を味わって下さいね。

Amy DeVita and Ray Bindus from the historic haunted Red Mill in Clinton, New Jersey, stop by to tell us some spooky Tales and fun events coming to the Red Mill  Red Mill Clinton, New Jersey --- Support this podcast: https://podcasters.spotify.com/pod/show/somethingsomethingpodcast/support

Red Mill in Waupaca is a favorite location in northeastern Wisconsin. One of the original staples of the site was a waterwheel. See omnystudio.com/listener for privacy information.

Welcome to our mini series titled: “How to Choose the Best ____.” In this episode we cover FLOUR! Specifically wheat flour.   Topics covered: Learn all about wheat as a plant. How it is catagorized, treated, and labled.  We give you the information so you can feel empowered to make the best choices for your family.  Additives to commercial flour. The history of milling wheat and flour.  How to “properly prepare” grains.  The two schools of thought on Phytic Acid and anti-nutrients.   Ancient grains we mentioned:  Durum Einkorn/Emmer Kamut/Khorasan Spelt Resources Mentioned:  Zach Bush  (glyphosate)  Stephanie Seneff  (glyphosate) Sally Norton (anti-nutrients in plants) on The Wise Traditions Podcast The Mock Mill (stone mill for home use) Azure Standard (for buying wheat berries) Bread Beckers (for buying wheat berries) Food Nanny (kamut) Bob Quinn (kamut) Bob's Red Mill (kamut) Organic Bread of Heaven (for buying bread products shipped) Berkshire Mountain Bakery (for buying bread products shipped) Janie's Mill (mill that ships flour) Marvel and Make Flour (Corey's friend Brittany who sells flour in Brunswick, GA) Cooked - Michael Pollan's documentary   Books Mentioned:  Nourishing Traditions, by Sally Fallon Flour Lab, by Adam Leonti The Essential Home-Ground Flour Book, by Sue Becker Sourdough School, by Vanessa Kimble Einkorn, by Carla Bartolucci  Nutrition and Physical Degeneration, Dr. Weston A. Price   Other Resourced Used: What Is It? Wednesday: Bromated and Bleached Flour What is a GMO?   Popular Weed Killer Deemed Probable Carcinogen by UN   Bugs, rodent hair and poop: How much is legally allowed in the food you eat every day?

Embarking on a gluten-free journey or looking to expand your gluten-free pantry? In this episode, we reveal the top 10 gluten-free products that you absolutely must try! From Bob's Red Mill 1 to 1 flour to King Arthur's delectable vanilla cake mix, these products are game-changers for anyone embracing a gluten-free lifestyle. Whether you're celiac, gluten-sensitive, or simply curious about gluten-free options, these products offer taste and quality without compromise. Explore our countdown and discover new favorites for your kitchen. Don't forget to like, subscribe, and hit the notification bell for more food and lifestyle tips! #GlutenFreeLiving #Top10GlutenFree #HealthyEating Click Here to Download the Autism Live App on Iphone Autism Network Website  Shannon Penrod's book is out now! Order from the link below! Autism Live's Link Tree Order the book written by the host of Autism Live, Shannon Penrod!  Click Here for Autism Live on Apple Podcast  Autism Network Toy Guide Autism Live on Twitch Autism Live on Spotify Autism Live on IHeartRadio Autism Live on Amazon Audible

In this episode, the hosts shared CPG roundups from the Pacific Northwest regions of both the U.S. and Canada, discussed the controversy surrounding children and caffeine and questioned whether honey truffle could be a gamechanger for the food and beverage industry. Show notes: 0:35: Portlandia & Prime. Marmots & Mountains. Bad Breath & Blue #1. — Did Jacqui dodge lava? It certainly looked that way. Melissa's Canadian store checks yielded some interesting information and sparked a conversation about Prime Energy and Gen Alpha, before the hosts collectively chatted about natural sweeteners, artificial ingredients and whether gum is worth the trouble. Brands in this episode: Bob's Red Mill, Mid-Day Squares, SmartSweets, Guru, Buddha Brands, Made Good, Love Good Fat, Big Mountain Brands. Silverhill Sprouted Bread, Doritos, Red Boat, Prime, 5-hour Energy, Gatorade, Powerade, BodyArmor, Ghia, Betty Booze, Aviation Gin, Sol-ti

Cupcake win! Had a great result using Bob's Red Mill buttermilk for my cakes. Nice buttercream color as well from the Ann Clark food coloring I picked up and the 1M piping tip! Nice to finally report on a triumph hahah! Couple of news stories - Network ITV has given new GBBO host Alison Hammond a very nice contract to lock her into the network. In another article (both of these from the Irish Mirror) Prue talks about how nice it is to have another woman on the show and that she didn't get a lot of the jokes when it was 3 men. A quick "Who are they" segment about Juniors host Harry Hill (not his birth name) where we learn a bit about him including his original profession - I was very surprised! Heat A of Juniors follows the "formula" two very young and absolutely adorable little ones - Lola and Quique - are my out of the box favorites. Lola's attitude on baking is what EVERYONE's should be! "Hey Ho, let's give it a go!" Mia age 11, Macy, 10 and Eliza are the "middle of the packers", Will, 11, is the one I feel is going to bring nice artistic flare. Joey, 11, is probably the "ringer" who is a liiiiitle arrogant but knows his stuff it appears, and then the "veteran" is Kezia at age 13. Paul was substituting for Liam who was out sick so the kids had a nice surprise when he showed up! First technical challenge was "mini piggy rolls" essentially swiss rolled sponge with berry and mascarpone filling coated in pink chocolate and decorated to look like a pig. The big test here was "the sponge". Very easy to overbake this or not cool it right and you get a cracked mess... which many did. One comment - they only had an HOUR for this... that's a tough call. Mia had the most problems... and only delivered 3 of the 6 ... which landed her last in the technical. Lola - who approached the whole thing with a smile created what Paul called "abstract art" and landed 7th. There were a few that were dry and not so nice looking... Quique went a little chocolate crazy, Joey came out decently and Kezia was the definite "most attractive pigs" which landed her the technical win. In the showstopper, the bakers had to create a cake depicted their proudest moment. There were some sweet stories, and a lot of "lemon cake" choices. Fondant or Buttercream were the typical toppers with a few interesting flavors. three interesting cakes: Macy with carrot cake (it collapsed a bit - as carrot cake can do - under the weight of the fondant); Quique with an almond cake that used olive oil, and Joey with a Japanese Chiffon cake. This paid off for Joey even though he overbaked them and they burned a bit... but they still tasted amazing. He pulled out the Star baker with this. Picked up a tip - when using artificial flavors - like will and his bubblegum buttercream - a little salt can balance out the artificial flavoring. As usual - on day one of Juniors... nobody goes home. follow us on IG: @scrummyhandshakes

You've got a job offer, and the salary is more than you expected. You can't wait to accept. Hold on a sec, says Find Your Dream Job guest Crystal Granger. You need to ask for 24-72 hours to think about it. Crystal says every employer expects you to take this time to think through what you need in a full benefits package before accepting their offer. Consider your expenses, taxes, and what this offer means for future growth in your career and earnings. And Crystal suggests that you always ask for more with complete confidence, even if the offer is beyond what you expected.  About Our Guest: Crystal Granger (http://linkedin.com/in/crystalgranger) is the total rewards and equity manager at Bob's Red Mill. Resources in This Episode: Crystal would love to connect on LinkedIn with our listeners. Find her at (www.linkedin.com/in/crystalgranger/). From our Sponsor: Find Your Dream Job is brought to you by TopResume.(http://macslist.org/topresume) Top Resume has helped more than 400,000 professionals land more interviews and get hired faster. Get a free review of your resume today from one of Top Resume's expert writers. (http://macslist.org/topresume)  

Band Bajega Is Red FM's most famous prank call that is executed byDilli ke do Kadak Launde RJ Nalwa & RJ Rohan. See omnystudio.com/listener for privacy information.

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

This is a free preview of a paid episode. To hear more, visit virginiasolesmith.substack.comIt's our April Ask Us Anything episode! We're covering Ozempic, clogs, chafing, and what if you just don't want your kid to be fat. If you are already a paid subscriber, you'll have this entire episode in your podcast feed and access to the entire transcript in your inbox and on the Burnt Toast Substack.If you are not a paid subscriber, you'll only get the first chunk. To hear the whole conversation or read the whole transcript, you'll need to go paid. It's just $5 a month or $50 for the year—and you get the first week free!Also, don't forget to preorder Virginia's new book! Fat Talk: Parenting In the Age of Diet Culture comes out April 25, 2023 from Henry Holt. Preorder your signed copy now from Split Rock Books (they ship anywhere in the USA). You can also order it from your independent bookstore, or from Barnes & Noble, Amazon, Target, Kobo or anywhere you like to buy books. (Or get the UK edition or the audiobook!) Disclaimer: Virginia and Corinne are humans with a lot of informed opinions. They are not nutritionists, therapists, doctosr, or any kind of health care providers. The conversation you're about to hear and all of the advice and opinions they give are just for entertainment, information, and education purposes only. None of this is a substitute for individual medical or mental health advice.BUTTER & OTHER LINKSSellTradePlusUniversal Standard body shortsGirlfriend Collective also has a shorts body suit thingCasey Johnston's couch-to-barbell programVirginia's book launchDacy Gillespie, Mindful ClosetJia Tolentino's Ozempic pieceThe mainstream media's bad Ozempic coverageMarch mailbag episodeKatherine ZavodniReclaiming "treats"the lunchbox pieceVirginia's Charlotte Stone clogs Clogs for wider feetClogs with a strapCorinne, resident Burnt Toast underwear expert.Panty DropKade & VosChafing Shorts: Snag, Thigh SocietyMegaBabe Thigh RescueTrouble Cookies.Mother GrainsBob's Red Mill sorghum flourTrue & Co brasCREDITSThe Burnt Toast Podcast is produced and hosted by Virginia Sole-Smith. Follow Virginia on Instagram or Twitter.Burnt Toast transcripts and essays are edited and formatted by Corinne Fay, who runs @SellTradePlus, an Instagram account where you can buy and sell plus size clothing.The Burnt Toast logo is by Deanna Lowe.Our theme music is by Jeff Bailey and Chris Maxwell.Tommy Harron is our audio engineer.Thanks for listening and for supporting anti-diet body liberation journalism.

Sue Richardson, from the Jericho Historical Society stops by to talk about the big construction project ahead for the Old Red Mill in Jericho.

Bret Keisling discusses the importance of buying employee owned and celebrates The NCEO's 2022 Holiday Gift Guide featuring selected employee-owned businesses including King Arthur Baking Company, Bob's Red Mill, Paramount Coffee, Card Kingdom, Duckhorn Portfolio, Taylor Guitars, Moog Music, W. W. Norton, Yankee Publishing, and West Paw. The full transcript of this episode, which includes links to all of the topics mentioned, is available on our website at https://www.theesoppodcast.com/post/mini-cast-210-the-nceo-s-holiday-gift-guide

This week Tish and Ellen talk about the importance of Midster Women being mentors for the next generation of women. They believe that taking an active role to bridge the gap for women in the workplace and that mentoring is one of the top strategies to help close the gender gap.  Tish and Ellen have been mentoring women for years across companies and roles - and they share their top 5 characteristics of a good mentor.  This week's obsessions:Tish's obsession: White Cropped Zip Fleece Hoodie - 100% cotton Ellen's obsession: Bob's Red Mill oatmeal. Grab a tee shirt, beanie, or hoodie at  The Midsters StoreWant to start podcasting?  Click here to let Buzzsprout know we sent you, this gets you a $20 Amazon gift card if you sign up for a paid plan, and help support our show

Welcome to Heilman & Haver - Episode 65.  We hope you enjoy the show! Please join the conversation - email us with thoughts and ideas and connect with the show on Facebook and Twitter and Instagram and at www.heilmanandhaver.com!   IN THE SPOTLIGHT: Lara Gabrielle Lara Gabrielle is a writer, film researcher, teacher, and author of the new book from University of California Press, Captain of Her Soul: The Life of Marion Davies.  Lara's research has taken her all over the world, and she has spoken about Miss Davies at some of the world's most respected classic film festivals. Her article on Marion's transition to sound appears in the summer 2018 edition of the Missouri Review. Lara also wrote the program for the screening of The Red Mill at Kennington Bioscope Silent Film Festival in London and the liner notes for the recent restoration of When Knighthood Was in Flower. She also writes at Backlots, an award-winning classic film blog in operation since 2011. As a reporter, she annually covers such events as the San Francisco Silent Film Festival, the TCM Classic Film Festival, and Noir City. She recently appeared on the American Experience documentary Citizen Hearst, for which she was also a consultant and advisor.  Lara joined us from her home in Oakland, CA.   CONNECT WITH LARA: Web: mariondaviesbook.com Facebook: @mariondaviesbook Instagram: @laragabrielle198

Bob's Red Mill Natural Foods Inc. is recalling its pouches and bags of Bob's Red Mill brand Organic Amaranth Grain Gluten Free after potential Salmonella contamination, according to Food Safety News. The product was distributed in 17 stars and the Philippines.The lot codes for the 24-ounce pouches of Bob's Red Mill brand Organic Amaranth Grain Gluten Free are 319825 with a best-by date of April 27, 2024, and 322372 with a best-by date of June 11, 2024. The lot code for the 25-pound Bulk Bag is 320968 with a best-by date of May 6, 2024. The code for this recall is F-1580-2022. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Episode NotesResourcesThe Sourdough SchoolThe Sourdough School: Sweet Baking: Nourishing the Gut & The Mind10-Minute Sourdough: Breadmaking for Real LifeThe Perfect Loaf {Podcast Episode 10 with Vanessa Kimbell}Bob's Red Mill 1-to-1 gluten free flourKing Arthur Flour Organic Unbleached All Purpose FlourKing Arthur, 100% Organic Unbleached Bread FlourDon't Miss These ThoughtsAll about SourdoughWhat is Sourdough September?Is Sourdough bread Vegan?Can I make gluten-free Sourdough bread?Sourdough recipesWhat I do on baking dayHow to use Sourdough breadWhat is the shelf-life of Sourdough bread? Welcome to A Gutsy Girl PodcastHang out on InstagramBFF's on YouTubeFree resource: The Master Gutsy SpreadsheetRated-G Email ClubWrap UpTime to wrap this up. As always, a huge goal for this show is to connect with even more people. Feel free to send an email to our team at podcast@agutsygirl.com. We want to hear questions, comments, show ideas, etc.Did you enjoy this episode? Please drop a comment below or leave a review on Apple Podcasts.If you're looking to finally get started on your gut healing journey, grab a copy of my book, A Gutsy Girl's Bible: a 21-day approach to healing the gut and/or enroll in Gut Healing for Beginners. Connect with A Gutsy GirlThrough the websiteOn InstagramVia LinkedIn

Episode NotesResourcesThe Sourdough SchoolThe Sourdough School: Sweet Baking: Nourishing the Gut & The Mind10-Minute Sourdough: Breadmaking for Real LifeThe Perfect Loaf {Podcast Episode 10 with Vanessa Kimbell}Bob's Red Mill 1-to-1 gluten free flourKing Arthur Flour Organic Unbleached All Purpose FlourKing Arthur, 100% Organic Unbleached Bread FlourDon't Miss These ThoughtsAll about SourdoughWhat is Sourdough September?Is Sourdough bread Vegan?Can I make gluten-free Sourdough bread?Sourdough recipesWhat I do on baking dayHow to use Sourdough breadWhat is the shelf-life of Sourdough bread? Welcome to A Gutsy Girl PodcastHang out on InstagramBFF's on YouTubeFree resource: The Master Gutsy SpreadsheetRated-G Email ClubWrap UpTime to wrap this up. As always, a huge goal for this show is to connect with even more people. Feel free to send an email to our team at podcast@agutsygirl.com. We want to hear questions, comments, show ideas, etc.Did you enjoy this episode? Please drop a comment below or leave a review on Apple Podcasts.If you're looking to finally get started on your gut healing journey, grab a copy of my book, A Gutsy Girl's Bible: a 21-day approach to healing the gut and/or enroll in Gut Healing for Beginners.

Jeremy Smith is the founder and CEO of LaunchPad, a full-service strategy, branding, and broker group focused on Costco. He has spent over 35 years in strategic sales, branding, and marketing, and has worked with some of the world's most iconic brands including Apple, Chobani, Krave Jerky, and Bob's Red Mill. On this episode of ITS, Jeremy breaks down Costco for the emerging brand: When it makes sense, what we need to have nailed down before the launch, what motivates a Costco buyer, and perhaps most importantly, when to decide you're NOT ready. HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we're asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.In The Sauce is Powered by Simplecast.

The Cybercrime Magazine Podcast brings you our daily alert, which provides boardroom and C-suite executives, CIOs, CSOs, CISOs, IT executives and cybersecurity professionals with a breaking news story we're following. If there's a cyberattack, hack, or data breach you should know about, then we're on it. Airs every day on WCYB and our podcast. For more on the latest cyberattacks, hacks, and breaches, visit https://cybercrimewire.com

Bob Burke takes businesses' ideas, and makes them real. On The Irresistible Factor, Bob and host Kristi Bridges talk about how he is able to bring natural, organic and specialty products to market as a consultant with Natural Products Consulting. Bob is a real expert with serious experience, and his value to his clients is clear. (His roster of work includes Annie's, Dr. Bronner's, Mason Dixie Biscuit Co., Califia Farms, Bob's Red Mill, Theo Chocolate and many, many more.) Together, Kristi and Bob discuss the role of a brand's online presence in their ability to eventually exit to a strategic buyer, along with the benefits of Amazon, outsourcing and planning ahead. “You always have to be innovating,” Bob said. “You can never be complacent. You can never sit back and rest on your laurels, and you need to be tuned in to where the consumer's going and where the market's going.”

The Cybercrime Wire, hosted by Scott Schober, provides boardroom and C-suite executives, CIOs, CSOs, CISOs, IT executives and cybersecurity professionals with a breaking news story we're following. If there's a cyberattack, hack, or data breach you should know about, then we're on it. Listen to the podcast daily and hear it every hour on WCYB. The Cybercrime Wire is sponsored by Deloitte Cyber. To learn more about our sponsor, visit https://deloitte.com/cyber • For more breaking news, visit https://cybercrimewire.com

The biggest names in Hollywood and Broadway recorded for AFRS during the war years, The American Forces Network can trace its origins back to May 26, 1942, when the War Department established the Armed Forces Radio Service (AFRS). The U.S. Army began broadcasting from London during World War II, using equipment and studio facilities borrowed from the British Broadcasting Corporation (BBC). The first transmission to U.S. troops began at 5:45 p.m. on July 4, 1943, and included less than five hours of recorded shows, a BBC news and sports broadcast. That day, Corporal Syl Binkin became the first U.S. Military broadcasters heard over the air. The signal was sent from London via telephone lines to five regional transmitters to reach U.S. troops in the United Kingdom as they prepared for the inevitable invasion of Nazi-occupied Europe. Fearing competition for civilian audiences the BBC initially tried to impose restrictions on AFN broadcasts within Britain (transmissions were only allowed from American Bases outside London and were limited to 50 watts of transmission power) and a minimum quota of British produced programming had to be carried. Nevertheless AFN programmes were widely enjoyed by the British civilian listeners who could receive them and once AFN operations transferred to continental Europe (shortly after D-Day) AFN were able to broadcast with little restriction with programmes available to civilian audiences across most of Europe (including Britain) after dark. As D-Day approached, the network joined with the BBC and the Canadian Broadcasting Corporation to develop programs especially for the Allied Expeditionary Forces. Mobile stations, complete with personnel, broadcasting equipment, and a record library were deployed to broadcast music and news to troops in the field. The mobile stations reported on front line activities and fed the news reports back to studio locations in London. --------------------------------------------------------------------------- Entertainment Radio Stations Live 24/7 Sherlock Holmes/CBS Radio Mystery Theater https://live365.com/station/Sherlock-Holmes-Classic-Radio--a91441 https://live365.com/station/CBS-Radio-Mystery-Theater-a57491 ----------------------------------------------------------------------------

Allen tells a story of accidental evolution, Arik reassures 1930s New York, Allen accidentally learns about pearling, and Arik explains how the sun heats things. The July 1930 issue of The New Yorker The Chrysler Building Bedrock and Midtown Vavilovian mimicry Why it's colder on a mountain Prolate spheroids Pearling, not the wikipedia page about body modification, but rather a very nice page from Bob's Red Mill