Podcast appearances and mentions of sara wood

It's our favorite time of the year! Corn Days!  Welcome back to KentNow! This week on the pod: Chief Padilla, Stacy Judd and Sara Wood from Kent PD talk about National Night Out Tracy, Kyle and Josh talk about Cornucopia Days hitting downtown Kent this weekend. Kent Summer Concerts are underway and so much more!  Thanks for listening! 

Hi Kent!  Episode 4 comes with a recap of the last Kent City Council meeting, Committee of the Whole and we hear from Kent PD Community Education Directors Stacy Judd and Sara Wood.  We also hear from Kent Parks Rec Supervisor Kyle Nearhood about the upcoming Kent Parks Spring and Summer guide.  This time on "Did ya Know" we take you back to the 1900's with the Mill Creek neighborhood and the Kent Historical Society! Don't forget to join us for Episode 5 where we hear from Avery  from "A little bit of Averything" and several players from the Seattle Thunderbirds stop by with a recap of the season so far!     

This marks the continuation of our conversation about outcomes in the fire service. To catch up on part 1, please refer to episode 43. The Fire Headlines team received an email from a fire service leader inquiring about the concept of outcomes in the fire service. The email outlines the challenges faced in translating this concept into actionable strategies in their organization. Fire Headlines Host Samantha Didion is joined by a panel of experts to discuss these questions. Joining Samantha on the panel this week are Chief Jeff Buchanan, along with Dr. Matt Hinds-Aldrich, a senior risk strategy lead at the American Association of Insurance Services, and his colleague Sara Wood, an expert in Community Risk Reduction and Data Analysis.

The Fire Headlines team received a listener email from a fire service leader inquiring about the concept of Outcomes in the fire service. The email mentions the struggle it has been to operationalize the concept of outcomes in their organization. Fire Headlines Host Samantha Didion is joined by a panel of experts to help dissect this topic. On the panel this week is Chief Jeff Buchanan, joined by Dr. Matt Hinds-Aldrich, a senior risk strategy lead at the American Association of Insurance Services, and his co-worker Sara Wood, an expert in Community Risk Reduction and Data Analysis.   Chief Bob Horton is away this week.

Today we're digging into the story of a 12 year old girl who went missing and the ongoing search to find out what exactly happened to her. Then we have a modern love story from Tinder that resulted in something horrific. Get ready for Scary Mysteries Twisted News.

At this point, most of us know the Thanksgiving story about the Pilgrims and the Indians happily indulging in a joint feast is a vast oversimplification of what actually happened. But how many of us still have an idea of Native people that's stuck in the past? "People didn't believe that I was Native because I was from North Carolina," Lumbee Indian Malinda Maynor Lowery says. "The only thing they learned about Indians in school, maybe, was that we were removed from the Southeast." In this first episode of Gravy, first shared almost 10 years ago today, meet a tribe of Indians who are very much still in the Southeast—and whose food reflects a distinct hybrid of Southern and Native history. The Lumbee's story is one that spans centuries, and includes new windows into periods you may think you know—like the Jim Crow era. Plus something you'll be eager to eat: the collard sandwich. If you want more after that, check out these oral histories of the Lumbee community, done by the SFA's Sara Wood. You might also want to read Malinda Maynor Lowery's book "Lumbee Indians in the Jim Crow South." And, if you're dying to make your own collard sandwich, you can find a recipe for that and much more in Gloria Barton Gates' "The Scuffletown Cookbook." Tina Antolini, Gravy's first producer, reported and produced this episode. Tina has worked in public radio for nearly 20 years. She was a senior producer for NPR's State of the Reunion, for which she won a Peabody and a national Edward R Murrow Award for her work.   Learn more about your ad choices. Visit megaphone.fm/adchoices

Ever questioned the quality of care provided to women during childbirth? Part 2 of Leigh's story unfolds the raw realities of childbirth, spotlighting severe tears and their impact on women's lives. Leigh opens up about her experience with an unsupportive healthcare system and wrestling with the aftermath of a third degree tear. We shed light on the dire need for quality repair for women grappling with severe trauma and the significant statistics associated with childbirth-related injuries. We discuss the existing lack of standard care, scrutinize the role of a surgeon's skill or technique, and explore the influence of birth circumstances on the injury outcome and quality of life.Leigh tells her personal story of journeying through sphincter surgery, the risks linked to vaginal delivery, and the higher rates of anal sphincter tears compared to cesarean sections. We touch on the vital importance of giving women the space to navigate their fears, the necessity for better knowledge and support in challenging situations, and the power of advocacy. This episode wraps up by offering valuable resources and providing a safe platform for candid discussions on childbirth complications.This is Part 2 of 2. See below for Leigh's recommended resources. Resources After a Severe Tear or Pelvic Floor Injury:New US Nonprofit forming for support and awareness for severe lacerations: SOLACE - solaceforwomen.org4th degree tear support group on Facebook: https://www.facebook.com/groups/1538075199800995/Severe birth tear support group (3rd & 4th degree tears) on Facebook - https://www.facebook.com/groups/birthtearsupportRestore Your Core – postpartum core and pelvic floor recovery program - https://restoreyourcore.com/Dr. Dionysios Veronikis & Dr. Sara Wood, my repair surgeon team based in St. Louis at Mercy Hospital – https://gynecologicsurgery.com/meet-dr-veronikis/Dr. Roger Goldberg, Urogynecologist, website - https://womenspelvicsurgeryspecialists.com/doctors/dr-roger-goldberg/mSource for prevalence of FI after anal sphincter injuries: https://www.sciencedirect.com/science/article/pii/S0002937820308796 Different types of trauma therapy (body-based):EMDR & EMDR-IA - https://www.emdr.com/Sensorimotor Psychotherapy - https://sensorimotorpsychotherapy.org/Somatic Experiencing - https://traumahealing.org/Lifespan Integration - https://lifespanintegration.com/IFS (Internal Family Systems Therapy) – https://ifs-institute.com/Join our Facebook group community here!To sign up for our newsletter visit our website and blog: www.goldenhourbirthpodcast.comFollow Liz on Instagram here and Natalie hereFollow us on Facebook here.

In today's episode, we talk with Sara Wood of Wyoming Heritage Grains and Wyoming High Desert Malt, near Ralston Wyoming. Sara is a fifth-generation regenerative farmer and the operator of the state's only commercial flour mill.Located in the dry high mountain desert east of Yellowstone, Sara's and her family's operation has the distinction of being in one of the first large water projects in the country, started by Buffalo Bill Cody.Sara's family began homesteading in the area around 1908. The land had previously been part of Buffalo Bill Cody's country club. Now, her 250-acre farm produces beef cattle, alfalfa, a variety of heritage grains, and native corns. Acquiring a large stone mill manufactured in Austria, her operation now mills a variety of flours for baking, using heritage and heirloom grains.Sara sees her farm as part of a larger mission to bring regenerative, holistic, and ecosystem-based farming approaches to produce sustainable, nutrient-dense food while enhancing biodiversity on the land.“Producing a good high-quality crop will pay you leaps and bounds over pushing the boundaries on yields,' says Sara. “So important to look at these more native varieties… instead of providing for a commodity market, provide for your community.”In this talk, Sara discusses how her heritage flours can be eaten by gluten-sensitive people and describes the farming practices that are making a difference in her operation and allowing her to remain profitable. And she also addresses the financial and personal stresses today's farmers are experiencing.Photo credit: Vo von SehlenView Western SARE's photo essay of Wyoming Heritage GrainsResources mentioned in podcast: Ray Archuleta Soil Health Academy, Gabe Brown, Dale Strickler____________Thanks for listening to Fresh Growth! To learn more about Western SARE and sustainable agriculture, visit our website or find us: · Instagram · Facebook · Twitter Contact us at wsare@montana.edu

Sara Wood is the owner and founder of Wyoming Heritage Grains, a direct to consumer regenerative farm and flour mill specializing in heirloom and heritage wheats, barleys, and ryes. In 2017, Sara became curious about why more people are gluten intolerant and discovered heritage and heirloom grains, which are ancient, pre-hybridized varieties of wheat, oat, barley, and rye. Realizing how much biodiversity has been lost in our current food and seed chain supply through corporations like Monsanto, Sara went to work. She left her corporate job and convinced her father and uncle to completely transform their traditional farm, growing conventional crops like sugar beets, corn and beans, into a regenerative agricultural operation. They use several species of cover crops and companion crops, rotational grazing and no till practices to raise their heritage wheats, barleys, and rye. They are more self-sufficient because they don't rely on added fertilizers and pesticides to manage their soil and crop health. The largest, and possibly riskiest transformation to the farm was ditching the traditional commodity market for a direct to consumer model. Biodiversity is life on earth. As the owner and founder of Wyoming Heritage Grains, Sara believes good food should be sustainably grown and nutrient dense, so life on the farm begins underground. Keeping food in her community and connecting people to where their food comes from and how it gets to their plate is of utmost importance. For Sara, an unexpected joy of becoming a farmer has been milling all her own flour. She's the only commercial flour mill in Wyoming and sells White Sonora pancake mix, red fife berries, several types of flours and many more offerings. From seed to table, you'll never find Sara's yield shipped off to another state or country before returning to your plate. Sara is considered an outsider for doing things differently, but growing food holistically isn't a new concept. Sara fields a lot of questions from other farmers who stop and wonder what she's doing. This helps Sara on her quest to strengthen the agricultural community and empower more farmers to think outside the box. Ultimately she wants everyone to be more aware about what it takes to grow, process, and deliver food to market, while also cultivating connection between farmers, ranchers, other land stewards, and consumers. Sara is most inspired by nature and says, “Farming is an ecosystem. You can grow your garden like an ecosystem, plant your lawn like an ecosystem, or whatever you have available to you, and it's all going to make a big impact. Everyone has a role to play, but if we don't all work together, it's not going to work.” Learn more about Sara at WomeninWyoming.com/Sara-Wood

Brooklyn Decker, an actress and model and Sara Woods, one of G-mom's oldest friends, join us to discuss co-agitation as a sustained practice of everyday life. They explore what it means to cede power and privilege as white women and how to amplify, co-labor and work in solidarity with women of color. In the aftermath of 2020's summer of unrest, in America and globally, Brooklyn discusses the phenomenon of racial justice fatigue and why it is imperative to keep moving forward. Sara, affectionately known as “Aunt Sara,” talks with us about how our spaces of faith can be a space for learning/unlearning and educating others. These women show us how they are challenging their communities and setting the foundation for the next generation of co-agitators.

On this week's episode of Vocal HERspective Amanda and Kris chat with Sara Wood, one of the founding members of Bella Nova, A Harmony, Inc., Chorus, who is using her experience in the non-profit association world to guide the arts into the post-pandemic era.

On this week's episode of Vocal HERspective Amanda and Kris chat with Sara Wood, one of the founding members of Bella Nova, A Harmony, Inc., Chorus, who is using her experience in the non-profit association world to guide the arts into the post-pandemic era.

Sara Wood is the CEO of Kaluza. She is a product leader, non-executive board member and a “builder at heart” who has even helped the UK with its Covid systems. Barry O’Reilly welcomes Sara to this week’s show as they discuss changing technology and the effects of the pandemic on the energy sector. Transitioning Across Domains Sara’s wide-ranging experience has enabled her to go from place to place through the lens of “what is interesting here, what’s interesting about the technology there”. She is essentially “a builder at heart”, she says. Barry asks her what advice she would give to someone who wants to transition from one domain to another. She responds,  “I think the combination of really being curious about the world around you, about where technology is going, and adaptable to what you find on the other side of that.” The Platform Play and Supply Chain Sara learned supply chain in the fashion industry at Gap. She moved to Farfetch because she was impressed with that company’s platform play, particularly the impact it would have on supply chain. At Kaluza, she sees technology and data as the platform that would enable the transition in the energy industry. What we do now with regard to the climate crisis will inform the future, she points out. She laments that the existing data and technology is not being put to use as they should be. To her, she tells Barry, a platform approach is about “how do we empower people in their homes who are just living a normal life to both understand how they participate in the energy ecosystem and adapt behavior?” She finds that using the technology and data to empower customers and give them more choices is fueling demand for sustainable energy. Platform Thinking Trends and data that exists within the teams she works with, are all information Sara pools together into her platform. Barry applauds this “platform thinking.” Sara says that she jumps into a new industry with a fair amount of curiosity. She believes that product leaders who adopt this mental model are the “CEOs of the future” and are building a system to “create conditions for success.” Her teams have since adopted her approach. Going Remote As a platform technology company, going remote due to the pandemic was relatively easy for Kaluza. The company’s pace of growth has continued. Additionally, during the lockdown, Kaluza was able to fully migrate one of its customers into its newly updated platform. Pride of Work People need to feel connected to the job that they’re doing. For example, Barry says, the workers at Tesco light up when they see how they’re able to help customers. Small acts of kindness and recognition can have a great effect, and leaders should ensure that their teams are able to see the benefits of their hard work. Looking Ahead  Sara is looking forward to applying her skills and experience to making energy simple, cheap and safe. She is anticipating that the world would rely less on things that are damaging to the environment. Resources Sara Wood on LinkedIn

Singing has been Sara Wood's passion her entire life; she just happens to also be an association executive. She started singing with a children's chorus when she was 11 years old and sang classical and opera, before beginning to sing Barbershop harmony six years ago. When singing Barbershop, you're focused entirely on singing together, she says. "For those few minutes, I feel a freedom and peace that I don't feel other places. ... Music forces me to slow down and be present." She also loves the community aspect of Barbershop harmony singing. She loves the performance aspect of singing, "it's you and the audience with a shared experience." She feels that she has a duty and obligation to bring the music and the best of herself. She urges musicians to put it all out there for the collective experience that you can have. "If you can take ten minutes a day for a musical activity, your blood pressure will go down," she says. She also encourages everyone to make space in their lives for music, and it will impact how you see life, and the more who do that, the better the world will be.

The One with Mark Lewis  The most requested guest in Scaling UP! History! (Mark was the one doing all the requesting) Episode 31: Show Notes. It can be lonely out there as a water treater.  Having friends you can count on is a must.  Mark Lewis is that kind a friend to me.  After meeting Mark over 12 years ago, we have encouraged each other to be better water treaters. In this episode, we are going to learn how Mark became a water treater.  We will also hear how he started volunteering with the Association of Water Technologies and all the opportunities he was able to take advantage of because of this.  Mark will let us know how everyone should approach AWT’s Technical Training and what the difference is between the Fundamentals and Applications Training and The Water Treatment Training.  We will even talk a little about chillers.  In fact, you will hear Mark answer questions I didn’t even ask.  This is sure to be one of your favorite episodes as we talk a bit about everything.  And, since I know you will be left wanting more, I have invited Mark back for another episode.  Please enjoy my interview with Mark Lewis, CWT. Tweetables:  “Getting on this show is harder than selling some pieces of water treatment business.” — Mark Lewis [0:01:50.0]  “You are now asking your own questions?” — Trace Blackmore [0:26:17.0]  “Saturation temperature is the refrigerant coming out of the condenser barrel going back into the economizer.”— Mark Lewis [0:34:42.0]  “I shook Chuck Branvold’s pants and they ripped.” — Mark Lewis [0:44:25.0]   Links Mentioned in Today’s Episode: AWT Technical Training Seminars: http://scalinguph2o.com/tt2018 CWT Exam Handbook – http://scalinguph2o.com/CWTExam Association of Water Technologies – https://www.awt.org/ It's How You Play the Game: The 12 Leadership Principles of Dean Smith  - http://scalinguph2o.com/itshowyouplaythegame Soul Keeping: Caring For the Most Important Part of You - http://scalinguph2o.com/soulkeeping Certified Water Technologist Certification – http://scalinguph2o.com/cwtinfo Mark Lewis on LinkedIn – https://www.linkedin.com/in/mark-lewis-01a3b56/ STEM TASKFORCE- The STEM taskforce is looking for some volunteers to help in the booth for a few hours each day.    If you have children, bring them along, and enjoy the rest of the festival after your few hours are up in the booth. For more information on the USA Science and Engineering Festival you can visit their website at www.usasciencefestival.org.  If you are interested in helping the AWT STEM taskforce, please contact Sara Wood.  Her email is swood@awt.org or call her at 1-(240) 702-1671

In this episode of CRR Radio we talk with Deputy Fire Marshal Deanna Harrington from the Arvada Fire Protection District about how they are using CRR. We then talk with Sara Wood, NFIRS State Program Manager with the Kansas State Fire Marshal's office about data and how it can be used in CRR. For more information on CRR and The Vision 20/20 Project, be sure to visit us at http://www.strategicfire.org.

Welcome to Okracast, the podcast of the Southern Foodways Alliance! This week we’re meditating on Chinese immigrants to the South. First, Chef Wally Joe of Acre Restaurant in Memphis remembers the age of Chinese-owned grocery stores. These groceries were mainstays in the Mississippi Delta, run by Chinese immigrants who had come in search of better opportunities. “There was literally one on every corner—just like a Starbucks is now these days,” he says. Then SFA oral historian Sara Wood takes us to Portsmouth, Virginia to meet Patsy Wong. Mrs. Wong and her husband Haymond own Sing Wong restaurant, an establishment specializing in a dish called “yock-a-mein.” The yock of the Virginia Tidewater region is kin to New Orleans’ ya-ka-mein, and consists of lo-mein noodles, a protein, chopped onion, ketchup and a hard-boiled egg (optional). Visit www.southernfoodways.org for more.

Welcome to Okracast, the SFA podcast! Ahead on this week’s episode: author and Florida native Diane Roberts sings the praises of the Apalachicola Bay oyster. “Once you have one,” Roberts says, “you will never want another oyster. You will only want that oyster again and again.” Then SFA oral historian Sara Wood brings us to Fulks Run, Virginia to meet Ron Turner, the twelfth generation of Turners in Fulks Run. In 1949, Ron’s father opened Fulks Run Grocery in the Shenandoah Valley. Over the years, the grocery expanded to include a ham-curing house. Today Ron runs the business with his wife Peg, where they cure between 6,000 and 8,000 hams each year. Hungry yet? Visit www.southernfoodways.org for more.

Welcome to Okracast, the SFA podcast! This week’s episode is an ode to grandmothers. Cozy up to the table as Chef Bill Smith of Crooks Corner in Chapel Hill, North Carolina remembers dinner time at the table of his great-grandmother. Our oral history sample comes from Sara Wood’s interview with Ida Ma Musu. Chef Ma Musu owns Africanne on Main as well as Chef Ma Musu’s Cultural Cooking School for young girls, both in Richmond, Virginia. Mrs. Ma Musu was raised in Monrovia, Liberia, where her grandmother had moved as part of the American Colonization Society, a movement sending freed slaves back to Africa. In 1980, Mrs. Ma Musu fled war-torn Liberia, and came to the United States. In her interview, Mrs. Ma Musu remembers the profound influence of her grandmother. Visit www.southernfoodways.org for more.

Welcome to Okracast, the podcast of the Southern Foodways Alliance! This week, we're all about BBQ and cocktails—a perfect start to summer. Sara Wood brings us voices of women in BBQ, and Amy Evans speaks with Floria Woodard, the first African American bartender at the Court of Two Sisters in New Orleans. Visit www.southernfoodways.org for more.