Podcasts about Sourdough

Welcome to today's episode of the Cookbook Love Podcast! I'm thrilled to bring you a conversation with Kasey Lobb—a self-professed food nerd, registered dietitian nutritionist, and plant-based chef. Kasey is the author of The Gluten-Free Sourdough Cookbook, a flavorful new release that brings together her personal passion and professional expertise. Her new book marks a stirring new chapter for Kasey's personal and professional journey. Most days, you'll find her experimenting in the kitchen or tending to “Mother”—her well-loved gluten-free sourdough starter. For over 20 years, Kasey has helped clients transform their health through food, with a focus on food sensitivities and autoimmune conditions. With this cookbook, she's on a mission to help home bakers ditch dry, dense gluten-free breads and bake with confidence using accessible, nourishing ingredients the whole family will love. Kasey and her book designer Rae are both students inside my cookbook coaching programs—Cookbooks on KDP and Get Paid to Get Published—and it's been a joy to watch this cookbook come to life. Things We Mention In This Episode: Appetite to Travel The Gluten-free Sourdough Cookbook by Kasey Lobb Join the waitlist for the next cohort of Cookbooks on KDP  

Dr. Bill Schindler discuss how ancestral tools shaped our diet and digestive evolution. Crush your Workouts and stay hydrated with the  Creatine + Electrolyte Combo by MYOXCIENCE: https://bit.ly/electrolyte-stix *Save with code podcast at checkout Time Stamps: 04:45 Ancestral dietary past built us. 07:00 Ancestral tools focused on food. 10:15 Tools changed our diet. 13:30 Blood, organs, and fat are more nutrient dense and bioavailable than anything else. 15:30 Agriculture and industrial revolution brought negative diet impacts. 17:00 Blue zones: eat few vegetables and eat meat daily. 27:30 Original food processing was to make food safe, nutrient dense, and bioavailable. 31:20 Being a fully nourished human is complicated. 33:12 Every plant has a toxin. 37:00 Ripe fruit attracts a consumer to spread seeds. 41:45 Unprocessed maize/corn can promote disease and death. 50:00 All grains, nuts, seeds, and legumes should be processed. 51:01 Sourdough fermentation should be used with grains/wheat.

Have you noticed how everyone seems obsessed with sourdough bread lately? Well, my wife and I have been experimenting with sourdough baking for a couple of years now, and in this episode, I'm breaking down the real story behind sourdough. Is it truly healthier, or is that just hype? I'll walk you through why sourdough might digest easier, how it impacts nutrient absorption, and what types of flour you should (and shouldn't!) use. Plus, I'll share our personal experiences, what works for us and how much sourdough is really too much.  Tune in to discover if sourdough deserves a spot in your diet or if it's best left for occasional indulgences. Learn more: Why Pizza Is Unhealthy (And How to Make It Healthier): https://michaelkummer.com/why-pizza-is-unhealthy/ Pros & Cons of Animal-Based Diet (And Why I Switched From Paleo): https://michaelkummer.com/animal-based-diet/ 91: How to Know If Food Is Good for You!: https://www.primalshiftpodcast.com/91-how-to-know-if-food-is-good-for-you/ Thank you to this episode's sponsor, OneSkin! OneSkin's lineup of topical skin health products leverage the power of the company's proprietary OS-01 peptide to remove dead skin cells, improve collagen production, increase skin hydration and more.  Check out my before and after photos in my OneSkin review: https://michaelkummer.com/health/oneskin-review/  Get 15% off with my discount code MKUMMER: https://michaelkummer.com/go/oneskinshop  In this episode: 00:00 - Intro 00:52 - What makes sourdough different from bread 01:27 - Why sourdough might be easier to digest 04:00 - The truth: you don't need bread 04:48 - How much sourdough we actually eat 05:43 - Best flour choices for sourdough 07:57 - Getting started with sourdough at home 09:31 - Our personal experience with sourdough 10:48 - Common misconceptions about sourdough 12:25 - Final thoughts Find me on social media for more health and wellness content: Website: https://michaelkummer.com/ YouTube: https://www.youtube.com/@MichaelKummer Instagram: https://www.instagram.com/primalshiftpodcast/ Pinterest: https://www.pinterest.com/michaelkummer/ Twitter/X: https://twitter.com/mkummer82 Facebook: https://www.facebook.com/realmichaelkummer/ [Medical Disclaimer] The information shared on this video is for educational purposes only, is not a substitute for the advice of medical doctors or registered dietitians (which I am not) and should not be used to prevent, diagnose, or treat any condition. Consult with a physician before starting a fitness regimen, adding supplements to your diet, or making other changes that may affect your medications, treatment plan, or overall health. [Affiliate Disclaimer] I earn affiliate commissions from some of the brands and products I review on this channel. While that doesn't change my editorial integrity, it helps make this channel happen. If you'd like to support me, please use my affiliate links or discount code. #SourdoughBread #HealthyLifestyle #AnimalBasedDiet  

Just back from the 2024 National Restaurant Association Show in Chicago, Bruce shares every must-know insight for pizza shop owners. From game-changing ovens to underrated tools and marketing mistakes, this Q&A-style episode is packed with value. If you missed the show, don't worry—we've got you covered. Hear what's trending, what's worth investing in, and how to make expos like this truly worth your time. Brought to you by Fiero Group and hosted on the Smart Pizza Marketing channel.

Are you enjoying this? Are you not? Tell us what to do more of, and what you'd like to hear less of. The Reykjavík Grapevine's Iceland Roundup brings you the top news with a healthy dash of local views. In this episode, Grapevine publisher Jón Trausti Sigurðarson is joined by Heimildin editor Aðalsteinn Kjartansson, and Grapevine friend and contributor Sindri Eldon to roundup the stories making headlines in recent weeks. On the docket this week are: ✨We discuss an upcoming storm warning for the whole island. Iceland is expecting strong winds with near freezing temperatures and snow expected in the north and east of the island.✨ We discuss the parking fees in and around popular tourist locations in Iceland, also known as the habit of charging people for nothing. ✨ From June 1, 2025 swimming pools in Reykjavík will be open until 22:00 in the evenings until August 31, adding a welcome hour to the hot tub soaking of the many pool fans of Reykjavík. The pools had historically been open until 22:00, but those hours were cut by the city in April 2024 in order to save money. Since it is estimated that the extra hour will cost the city just 7 million ISK, keeping the pools open for the extra hour for a whole year would cost 28 million ISK. A puny amount of money in a city of almost 150.000 inhabitants.✨ On the last day of May a concert was held at Laugardalshöll stadium to commemorate a 14 year anniversary of a popular radio show called FM95BLÖ. The show, which featured numerous popular pop artists including Jóhanna Guðrún of Eurovision fame, Prettyboytjokkó, Birnir and Herra Hnetusmjör, to name a few. Around 10.000 people showed up, and due to a mixture of overcrowding and organisational failures, numerous people had to seek medical help, though nobody is reported to have been badly injured.✨A protest took place in Austurvöllur in front of Iceland's parliament this Saturday. “We are not racists” said the organizer of the protest, Sigfús Aðalsteinsson. We discuss.✨An Icelander in his early 40s was stopped by the police in the last week of May while driving in Akureyri. A breathalyser test indicated that the man was under the influence of alcohol, yet the man claimed to have never drunk alcohol in his life. After an argument with the police officer who conducted the breathalyser test, the man was allowed to rinse his mouth of the sourdough sandwich he had been consuming. The subsequent test showed that he had not been drinking and according to the driver this annoyed the police officer somewhat. This is news to most - if not all - lovers of a good sourdough sandwich, who have until now remai------------------------------------------------------------------------------------------SHOW SUPPORTSupport the Grapevine's reporting by becoming a member of our High Five Club: https://steadyhq.com/en/rvkgrapevine/You can also support the Grapevine by shopping in our online store: https://shop.grapevine.is------------------------------------------------------------------------------------------ This is a Reykjavík Grapevine podcast.The Reykjavík Grapevine is a free alternative magazine in English published 18 times per year, biweekly during the spring and summer, and monthly during the autumn and winter. The magazine covers everything Iceland-related, with a special focus culture, music, food and travel. The Reykjavík Grapevine's goal is to serve as a trustworthy and reliable source of information for those living in Iceland, visiting Iceland or interested in Iceland. Thanks to our dedicated readership and excellent distribution network, the Reykjavík Grapevine is Iceland's most read English-language publication. You may not agree with what we write or publish, but at least it's not sponsored content.www.grapevine.is

Put on your aprons and head to the starting line with the humble, hearty, and sometimes hilariously unpredictable world of sourdough. Now, I know what you're thinking. Sourdough? Really? Haven't we seen enough mason jars of bubbling starter and loaves scored like fine artwork to last us a lifetime? Probably – and to be honest, mine never turn out that artistic. But stick with me, because we're not going to talk about sourdough like it's the next big foodie trend. We're going to talk about it like it's an old friend who's been sitting on the back porch swing waiting for us to come home and settle in for a visit.Sourdough Starter RecipeSend us a textSupport the showThe Farm Wife (website)Let's Visit! (email)Amazon Shop PageGreat Products by The Farm Wife:The Simple Life WorkbookSimple Life Home Finance BundleThe Art of HomemakingFind other helpful Simple Life Products in The Farm Wife ShopDo you want to learn more about living a simple life? Then a great place to start is with the books in my Simple Life Series! Living a Simple Life on the Farm (my story) The Search for a Simple Life How to Cook a Possum: Yesterday's Skills & Frugal Tips for a Simple Life (don't worry – this isn't a cookbook!)Faith & a Simple Life

Amanda Linne, the Culinary Education Coordinator, talks about the affordable and approachable cooking classes happening this summer at Family Wellness. Jun 3 - Sourdough 1015:30 pm - 7:30 pmJun 10 - Summer Salads5:30 pm - 7:30 pmJul 8 - Vegetable Sides5:30 pm - 7:30 pmAug 19 - Pasta Making5:30 pm - 7:30 pmSee omnystudio.com/listener for privacy information.

You'd never believe how a hobby can improve your wellbeing and grow friendships - such was the adventure with sourdough.

In this episode of Modern Ancestral Mamas, we chat with Courtney Queen, the sourdough baker and real food educator behind Butter for All. If you've ever wondered how to keep your sourdough starter thriving, how to make fresh milled flour work in your favorite recipes, or how to incorporate sourdough baking into your homeschool rhythm, this episode is for you. Courtney brings both precision and passion to the ancestral baking world. Whether you're a seasoned baker or just getting started, you'll come away inspired and better equipped to nourish your family with real, fermented bread.   We are so grateful to our sponsors!  Baja Gold Salt Use code MAM10 for 10% off at checkout | https://bajagoldsaltco.com/  Corey's Cookbooks | MAM15 for 15% off | Automatic downloads of three different cookbooks   Support the Show We love partnering with brands that align with our ancestral values and aid in nourishing our listeners and their families. When you shop through the affiliate links below, using our codes, you help keep Modern Ancestral Mamas going — at no extra cost to you. Thank you for supporting the show!   Masienda | MAM10 for 10% off | We love their tortilla starter kit!  Seatopia | ANCESTRALMAMA for 10% off | Christine loves their Sashimi Date Night box Farrow | ANCESTRALMAMAS for 10% off | We love their FaceFood product!    Books Mentioned: Nourishing Traditions   Recipes Mentioned: Sourdough Chocolate Chip Cookie Sourdough Pie Crust Cranberry Apple Duck Liver Pate   Previous Episodes Mentioned: How to Choose the Best: Flour Edition   Connect with Courtney: Butter for All Website Butter for All Facebook Butter for All Instagram Butter for All YouTube Butter for All Pinterest Butter for All Bonfire Butter for All X   Connect with Christine and Corey: @fornutrientssake | https://www.instagram.com/fornutrientssake/  @nourishthelittles | https://www.instagram.com/nourishthelittles/  @modernancestralmamas | https://www.instagram.com/modernancestralmamas/ YouTube | https://www.youtube.com/@ModernAncestralMamas7 

Bradley shares details from his Sourdough 101 workshop at Ronald McDonald House over the weekend with myTalkers. Stormer's Dirt AlertRula patients typically pay $15 per session when using insurance. Connect with quality therapists and mental health experts who specialize in you at https://www.rula.com/abd #rulapodSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Known for its bread, bakery relocates from Peekskill There's something in the air in Garrison - the smell of fresh bread. Signal Fire Bread opened a new, wood-fired bakery on Thursday (May 15) on Route 9D in Garrison just south of the post office. Its co-owners, Erin Detrick and Liz Rauch, are both experienced in the art of baking. Detrick baked professionally in New York City before establishing Signal Fire Bread in 2018. Rauch operated a home-based bakery before joining Detrick at the Sparrowbush Bakery in Hudson. They joined forces in 2019 and two years later moved the bakery to Peekskill. Rauch said their goal in Peekskill was to run a manufacturing plant for bread, but local zoning required them to include a retail component. "We were able to establish a strong business there, but the retail space was makeshift." Detrick said. "We didn't have great visibility, and we couldn't grow it." They were not actively looking for a new home but said they couldn't resist when the Garrison location became available. "The space came to us," Rauch said. "We considered it for a while, and it was like, 'Yes, this is what we imagined we'd like to be.'" They closed the Peekskill facility in late 2024 to focus on the move. Signal Fire's initial retail selection will include 12 to 15 types of bread, from baguettes, spelt, brioche and miche, to East Mountain levain, Ammerland rye and honey whole wheat. There will also be scones, muffins, cookies, biscuits, galettes and rolls. "We'll add pizzas, sandwiches and salads eventually and, hopefully, soups by the fall," Detrick said. "We want to add more breakfast and lunch items as we get our legs and train staff." Coffee + Beer in Ossining will supply coffee. Signal Fire will continue to have a booth on Saturdays at the Cold Spring Farmers' Market, where it has a loyal following. Rauch and Detrick are aware that the building, which began life as a gas station, has seen a succession of short-lived cafes and restaurants. "That was an early concern, but we're already well-known in this community and feeling so much support everywhere we go here," Detrick said. Grain and the flour derived from it are the raw materials that fuel a bakery. Signal Fire works with Farmer Ground Flour, which grows organic grain on five farms in the Finger Lakes region and grinds it into flour using pink granite millstones. That process mills together the grain's three elements - bran, germ and endosperm - to maximize flavor and nutrient value. "It can be sifted if you want a lighter wheat, or left whole," Detrick said. They sometimes source flour from New Jersey and Maine, as well. Rauch said 90 percent of what they bake uses natural wild yeast. "Sourdough is natural wild yeast; it's in the air," she said. They mix flour, water and yeast twice a day. "We've been maintaining that culture since we opened; it's a constant process of keeping it healthy and happy." The name Signal Fire is tied to the region's geography and history. Signal fires were lit on mountaintops in the Highlands as a means of communication, both during the Revolutionary War and probably earlier by Native Americans. "I loved that image of fires burning on the mountaintops," Detrick said. Both bakers admitted to a slight case of the jitters as opening day approached. "We've been prepping for a year," Detrick said. "It's a blend of excitement, nerves and curiosity about what's going to actually happen when people come through the door." Rauch added: "I'm feeling positive and optimistic. I'm also nervous because we've never run an operation like this. We're jumping off the diving board!" Signal Fire Bread, at 1135 Route 9D in Garrison, will be open today (May 16), Saturday and Sunday from 7:30 a.m. to 4 p.m. Beginning May 22, it will be open daily except Wednesday. See signalfirebread.com.

Send us a textNew survey shows what moms consider to be the worst Mothers Day gifts, and the one thing they actually loveSingle men change their sheets only 4 times a year?? Vic thinks its less. ICYDK: Did you know fruit stickers are edible?! Sourdough bread updateSTFU of the week: People who overhype the NFL schedule release & people who cheat at golf tournaments (bonus one)#WednesdayWisdom - Baby daddy being respectful or crossing the line?Update on a cool event happening & MORETRIVIA: The avg mom forgets this 4x a week. What is it?Find Vic: @vicdradioFind the pod:@ilysayitbackpod

In this solo episode, I'm sharing a big family update—we're expecting baby number nine! I'm also chatting about where we're at with our custom farmhouse build (hint: it's going slower than I hoped), how we're navigating delays, and what I've learned through the process. I'm answering your questions on everything from large family rhythms to sourdough baking with freshly milled grains, co-sleeping routines, dairy goats vs. cows, and more. Whether you're in the thick of little years, planning a future homestead, or just love chatting all things motherhood and homemaking, I think you'll enjoy this one. In this episode, we cover: Big announcement: we're expecting baby #9 later this summer! Why we won't be in the new farmhouse before the baby arrives Unexpected delays and decisions in building from raw land Why I'm learning to appreciate the slower pace of this build The vision behind our forever home (inspired by my parents' setup) Our Sunday family rhythm: large family gathering, casual food, outdoor country life Switching a sourdough starter to freshly milled flour without a complicated transition Our experience with dairy goats (and why we ultimately stuck with cows for milk) My must-have babywearing favorites for every stage—from newborn snuggles to toddler back carries How I navigate my evening routine with a co-sleeping baby (and what changes around 6 months) Late-night snacks I love—nourishing ideas that feel indulgent but skip the junk Thoughts on prenatals vs. whole food nutrition during pregnancy—and how I approach supplements Tips for getting soft, well-risen sourdough bread with freshly milled flour Troubleshooting sandwich bread made with whole grains: rising issues, sour flavor, and more Sourdough baking without an oven? My go-to stovetop recipes for bread-like alternatives How we're managing indoor pets with a big family and young children Reflections on motherhood through different seasons—how the hardest years eventually feel softer Designing a new farmhouse: blending modern function with vintage character (and why I'm saying yes to closets!) View full show notes on the blog + watch this episode on YouTube. Thank you for supporting the sponsors that make this show possible! RESOURCES MENTIONED Check out my friend Ashley's slow and intentional home build I share more details about my current pregnancy in this recent announcement video Take a look at the recent design refresh to my parents' home Check out the Q&A episode I recorded with my sisters Laura & Andrea Listen to this podcast episode with Anja all about sourdough and freshly-milled grains Join my FREE masterclass to learn my 4-step framework for making money on YouTube Master the rhythm of sourdough with confidence in my Simple Sourdough course Gain the sewing knowledge and skills every homemaker needs in my Simple Sewing series Turn your content creation dreams into a profitable business with my YouTube Success Academy Keep all my favorite sourdough recipes at your fingertips in my Daily Sourdough cookbook CONNECT Lisa Bass of Farmhouse on Boone | Blog | YouTube | Instagram | TikTok | Facebook | Pinterest Do you have a question you'd like me to answer on the podcast?  A guest you'd like me to interview?  Submit your questions and ideas here: bit.ly/SFLquestions.

Send us a textHappy Mother's Day to all the sweet moms who listen to the pod! Enjoy it however YOU want to enjoy it!Vic points out how interesting it is that Teacher Appreciation week and Nurse appreciation week are the SAME weekThe sourdough baking trend finally caught up to Vic and he did a sourdough baking class at Local Farm to Table! Highly recommendICYDK:Kingsburg, CA had one of the nicest wedding venues and one classic country song we've never heard be sung by a mariachiWTF goes on at the MET Gala#WednesdayWisdom - Is honesty always the best policy?? sound like it is, but is it really? We discuss TRIVIA: New survey shows THIS is the most common thing left behind at restaurants. What is it?Find Vic: @vicdradioFind the pod:@ilysayitbackpod

คุยกับ ลูกแก้ว-กมลา ธานีโต นักทำขนมปังจาก Salee Bakehouse ที่จะมาคุยเรื่องขนมปัง โดยเฉพาะขนมปัง Sourdough ตั้งแต่เข้าใจที่มา กระบวนการทำ ประโยชน์ที่ดีกับร่างกาย วิธีเลือกขนมปังที่ดีและวิธีการกิน Country Bread ขนมปังเปลือกแข็งให้อร่อย   ติดตามชมรายการ Eat Direction  EP.1 เทรนด์ล่าสุดวงการราเมง  https://youtu.be/msHms2gJhdY?si=K3p4rhUwcsHbk3ZO EP.2 กินเนื้อยังไงให้อร่อย https://youtu.be/wxXxxMLz1Wk?si=zNHPiJ0dpYsnbcT5 EP.3 ทำไมกล้าขายไอติมถ้วยละพัน https://youtu.be/PyNIbT-k4j8?si=2dscX5Qk9JPiXokz EP.4 Slow Sake เทรนด์เปลี่ยนวงการสาเกญี่ปุ่น https://youtu.be/HQxmfJYT19M?si=flAnLT56DpLn8tv6 EP.5 เชียงรายกินอะไรดี https://youtu.be/C4l5KNXIjfk?si=q372etymqx5-4ofB EP.6 ปัญหาของอาหารอีสาน https://youtu.be/jxJpJ4n7fz8?si=AJARW0H0Yu-ylpb0 EP.7 ไก่แบบไหนทำข้าวมันไก่อร่อย https://www.youtube.com/watch?v=cUuQz7Egd_Q EP.8 10 อาหารที่ต้องกินในปี 2025  https://youtu.be/JLcm7LypU3s?si=k_h1BkY1cC94qezW EP.9 เลือกไวน์ยังไงให้เหมาะกับอาหาร https://www.youtube.com/watch?v=ehUkng2s2NI&t=21s  EP.10  วิธีกินซูชิให้เป็น  https://youtu.be/wSpq87KTUWY?si=L8qsdRsojsK-hWFK EP.11 อาหารเชียงใหม่สายลึก https://youtu.be/nw208m1tsQY?si=JPQV5JvNlVhwF7Uh EP.12 เบื้องหลังของ Food Blogger https://www.youtube.com/watch?v=pD_HQmYzYDI  EP.13 วิธีกินข้าวแช่ พร้อมเครื่อง 40 อย่าง https://youtu.be/4dLSSgF8IAw?si=UfnqEgPTA1KvBXvb  EP.14 สอนสูดเส้น และความรู้เบื้องต้นก่อนเข้าร้านราเมง https://youtu.be/VL5U1BGcRKM?si=pHLi_QMO5YdvJyjd

Christy Wilkie (Piece of Mind) comes in to talk about mental health awareness month - but we are sidetracked with sourdough chat! Just in case you are in the journey, too. Here is the convo..... See omnystudio.com/listener for privacy information.

Posting just to post? It's time to shift your focus. In this episode, we cover how to identify what your audience really wants, build genuine trust, and create content that works with the algorithm—not against it. Stop wasting time and start showing up with purpose.LINKS MENTIONED IN THIS EPISODE:Upcoming Cookbook: The Beginner's Guide to Sourdough, Best-Kept Secrets for Successful Bread Every Time. https://amybakesbread.com/cookbooks/********************************DISCLAIMER: This audio and description may contain affiliate links, which means that if you click on one of our recommended products, we may receive a small commission at no additional cost to you. This helps support our show and allows us to continue to  provide you with valuable content. Thank you for your support!********************************FULL SHOW NOTES: https://thesmartinfluencer.com/if-youre-not-solving-a-problem-youre-wasting-your-time-heres-what-to-do-instead/JOIN OUR COMMUNITY:https://www.facebook.com/groups/214681812013517https://www.instagram.com/thesmartinfluencer/Support the show

LINKS FOR SOURDOUGH STARTER KITS:Rustic Scoop Dehydrated starter:https://www.rusticscoop.com/collections/sourdough-products/products/dehydrated-sourdough-starterAmazon Cultures for Health Starter:https://www.amazon.com/Gluten-Free-Sourdough-Starter-Cultures-Health/dp/B0199AT4KI/ref=asc_df_B0199AT4KI/?tag=hyprod-20&linkCode=df0&hvadid=721245378154&hvpos=&hvnetw=g&hvrand=17865150668317480376&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9029705&hvtargid=pla-2281435180258&hvocijid=17865150668317480376-B0199AT4KI-&hvexpln=73&th=1Mountain Wellness Kitchen Website:https://mountainwellnesskitchen.com/blogJust Ingredients:https://just.crrnt.app/xDxPrbEGCODE: GGFG

In this solo Q&A episode, I'm diving into your most-asked questions about motherhood, homemaking, and our new farmhouse build. From figuring out how to prioritize marriage when you have little ones, to managing clutter and paper piles, to designing a kitchen that actually works for a real family—I'm sharing what's working (and what's not) in our home right now. I also cover topics like breastfeeding while pregnant, sourdough fermentation timing, pantry organization, and how we're thinking through long-term homesteading plans. If you're navigating the beautiful chaos of family life while trying to live intentionally, this episode is for you. In this episode, we cover: Navigating weddings and events while co-sleeping and breastfeeding a baby or toddler Normalizing having a great marriage with less “perfect” marriage moments in busy seasons How to have a relaxing in-home date night and why it might actually be better Kitchen and pantry flow: am I worried it will be inconvenient to keep the fridge inside the pantry? Design uncertainty and the challenge of visualizing space before living in it Listener tip: what two products every mom should have on hand for allergic reactions Fermenting water kefir safely without explosions Plans to plant fruit trees and long-term property development goals How I avoid countertop clutter and what we do with important documents to keep them from piling up Naturally weaning a toddler when I become pregnant with the next child Why I am choosing old-house charm even if it's not always the most practical or convenient Is it better to long ferment sourdough bread with a small amount of starter? Troubleshooting issues with gritty texture in bread made with freshly-milled flour How I handle going out in public with kids who are constantly getting their clothes dirty View full show notes on the blog + watch this episode on YouTube. Thank you for supporting the sponsors that make this show possible! RESOURCES MENTIONED Listen to my conversation with Katie Voetberg on episode 190 of the podcast Check out my conversation with Katie & Elisha on their podcast, Now That We're a Family NTWAF episode on their recent home build Join my FREE masterclass to learn my 4-step framework for making money on YouTube Master the rhythm of sourdough with confidence in my Simple Sourdough course Gain the sewing knowledge and skills every homemaker needs in my Simple Sewing series Turn your content creation dreams into a profitable business with my YouTube Success Academy Keep all my favorite sourdough recipes at your fingertips in my Daily Sourdough cookbook CONNECT Lisa Bass of Farmhouse on Boone | Blog | YouTube | Instagram | TikTok | Facebook | Pinterest Do you have a question you'd like me to answer on the podcast?  A guest you'd like me to interview?  Submit your questions and ideas here: bit.ly/SFLquestions.

  NEW SUBSCRIPTION INTERFACE THINGAMABOB!   You can now find our subscription page at GeorgeHrab.com at this link. Many thanks to the majestic Evo Terra for his assistance.   THE SHOW NOTES   Easter is here, Easter is weird Intro Is anyone out there? Interesting Fauna      - Clobazam- and Benzodiazepine-exposed Atlantic Salmon Religious Moron of the Week      - Melissa Ganey English Ask George      - Hold music? from Michael in Seattle Damian Handzy's Facts That'll Fuck Y'up      - Sourdough, Coldplay, Lincoln, Turing, more… Tell Me Something Good      - Hacked Crosswalks Geo Solo in Nazareth next Saturday Show Close .........................   EVENTS ON THE SCHEDULE  April 26 Nazareth Center for the Arts “George Hrab: So Wry, Solo” 7:30 .........................   Get George's Music Here  https://georgehrab.hearnow.com https://georgehrab.bandcamp.com ................................... SUBSCRIBE! You can sign up at GeorgeHrab.com and become a Geologist or a Geographer. As always, thank you so much for your support! You make the ship go. ................................... Sign up for the mailing list: Write to Geo! Check out Geo's wiki page, thanks to Tim Farley. Have a comment on the show, a Religious Moron tip, or a question for Ask George? Drop George a line and write to Geo's Mom, too!

Making sourdough is not a black-and-white process; it's such a gray area of complexity and takes learning! Today's guest, Kate, shares her experience with sourdough, as well as tips and advice, and she shares what God has taught her as she's worked with it. Even something like making bread can be moments where God meets

(00:55) As the "head bread head," Chloe Newman's journey to co-founding Third Space Bakery reveals how sourdough bread can become a vehicle for creativity, science, and community building. Working alongside her partners Erika Bruce and Beth Taylor, Chloe has transformed her former farmer's market business Crustworthy into part of a thriving bakery in Pittsburgh's Garfield neighborhood.(04:11) What makes Third Space Bakery unique isn't just their exceptional breads—it's their philosophy. Their signature house loaf offers approachable sourdough for everyday eating, while rotating specials like onion turmeric bread showcase their creative spirit. Chloe explains how their sourdough process makes bread more digestible, even for those with mild gluten sensitivities, thanks to the wild bacteria that break down proteins during long fermentation. Every loaf is an example of grain diversity using regional sourcing.(32:01) Beyond bread, the bakery serves as a genuine community hub. Their teaching kitchen hosts multiple weekly classes, while the outdoor deck becomes a gathering space for special events. As they mark their one-year anniversary, Chloe and team are focused on deepening these community connections, truly establishing a third space for patrons and the surrounding neighborhood.(36:42) And later in in the show... Rebecca Hansborough shares why Legends Eatery on the North Side sometimes makes her skip grocery shopping entirely (hint: incredible beans and greens), while Dustin Boutilier of 77 Club offers a family recipe for smoky, complex salsa piquin that uses a surprising secret ingredient.Ready to experience Pittsburgh's bread revolution? Head to Third Space Bakery Thursday through Sunday, where science, art, and community come together in every perfectly fermented bite.Support the showLiked the episode? We'd love a coffee!

Today, we have a special in-person episode going back in time with our friend Joshua Weissman. This episode was actually recorded many moons ago, but after one of my computers died the files sadly went missing. Now years later, I was able to retrieve most of our conversation and finally edit this show together. Since the original recording of this episode, Joshua has gone on to become one of the most renowned chefs in the world, with incredible viral cooking videos and a couple bestselling cookbooks to his name. If you'd like to follow Joshua (and you'd be crazy not to), find him on the socials by looking for Joshua Weissman or by visiting joshuaweissman.com. If you'd like to get free recipes, and stay up to date about our next in-person events, masterminds and live shows in Austin and beyond, sign up for my newsletter below or at AbelJames.com. On this special episode, you'll hear: Why Joshua turned down an offer to star on a reality show Joshua's secrets to making the perfect old-school sourdough Why pro cooks don't even need to taste their food Why a good white wine should leave a little bit of tingle on the tongue And much more… Quick note: the original high quality audio from the microphones went missing when the computer died, and this audio is from the video camera itself, so apologies if the audio sounds less pro than usual. I hope you enjoy this raw in-person conversation with the one-and-only Joshua Weissman. In this special episode, Abel James reconnects with renowned chef Joshua Weissman in a conversation that was recorded years ago but only recently recovered. Joshua shares his journey from turning down reality TV offers to becoming a viral sensation with his cooking videos and best-selling cookbooks. The discussion delves into the art of cooking, exploring why professional chefs don't need to taste their food, the secrets to perfect sourdough, and the importance of caring about the food you prepare. Joshua emphasizes the significance of cooking as a fundamental human experience, encouraging listeners to embrace the simplicity and therapeutic nature of preparing meals. The episode also touches on broader themes such as the impact of reality TV on personal branding, the evolution of special effects in movies, and the societal shift away from cooking. Joshua and Abel discuss the cultural and emotional connections to food, the importance of maintaining traditional cooking practices, and the joy of sharing homemade meals with others. They explore the idea that cooking is not just about sustenance but a way to connect with others and find meaning in everyday life.

Welcome back to Pizza Quest!        There's something special happening in Pukalani, on the island of Maui, where Chef Jeff Scheer and his wife Kaili (along with their trusted friend and restaurant anchor, Chef Chris), are drawing big crowds and James Beard Award attention at their non-touristy, upcountry restaurant, Marlow. It starts with fabulous wood-fired sourdough pizzas (both traditional and inventive) but also, drawing on Jeff's background as a fine dining chef,  also includes duck confit, a must-have octopus' salad, handmade pasta dishes and gnocchi, rotating seasonal, locally grown specials, and uniquely flavored gelatos.  In a sense, Marlow is at the heart of an ever-growing Maui community of locals as well as "pilgrims" who have made the trek. For anyone thinking of heading to Hawaii, you will not want to miss the Marlow experience. Otherwise, join us here for a vicarious immersion into the world of Chef Jeff Scheer and Restaurant Marlow, and then imagine yourself there.

Sourdough Tools and Tricks for BakersIn This Podcast: Greg interviews Eric Fabian, co-founder of Sour House, about his journey and the innovations his company brings to sourdough baking. Sour House, based in Asheville, creates tools for home bakers, including a countertop device called Goldie. Eric shares his background as a home baker and marketer, his challenges and inspiration during the COVID-19 lockdown, and how Sour House successfully launched via Kickstarter. He talks about the importance of sourdough in understanding and improving the food system, the benefits of sourdough baking, and the supportive sourdough community. Eric shares how his product Goldie helps maintain sourdough starter conditions and the benefits of consistent sourdough starter temperature.The episode is filled with practical advice for both novice and experienced bakers, including tips on creating and maintaining starters, as well as encouraging generosity and community building through baking. Wrapping up with Sour House's Bake for Your Neighbors initiative and the 1 Percent for Asheville program to support local recovery efforts. Our Guest:  Eric is co founder of Sour House, an Asheville based company making tools for sourdough home bakers. In the early days of COVID, when the world was learning to bake sourdough, he envisioned a countertop device called Goldie to help bakers care For their sourdough starters, he teamed up with his industrial designer, friend, Jennifer Yoko Olson to create their first products. Sour House now sells their products to bakers worldwide. Their first product Goldie recently received a best kitchen gear award from Good Housekeeping.Erik's Recommended Book - Southern Ground by Jenifer LapidusVisit UrbanFarm.org/SourHouse for the show notes and links on this episode! Need a little bit of advice or just a feedback on your design for your yard or garden?The Urban Farm Team is offering consults over the phone or zoom. Get the benefits of a personalized garden and yard space analysis without the cost of trip charges. You can chat with Greg, Janis or Ray to get permaculture based feedback.Click HERE to learn more!Become an Urban Farm Patron and listen to more than 850 episodes of the Urban Farm Podcast without ads. Click HERE to learn more.*Disclosure: Some of the links in our podcast show notes and blog posts are affiliate links and if you go through them to make a purchase, we will earn a nominal commission at no cost to you. We offer links to items recommended by our podcast guests and guest writers as a service to our audience and these items are not selected because of the commission we receive from your purchases. We know the decision is yours, and whether you decide to buy something is completely up to you.

One of my clients recently asked, “How much bread can I eat and still lose weight?” It's a fair question—especially when social media makes it sound like eating toast is the reason why your jeans won't button. In today's episode, I'm sharing a real coaching call conversation where we unpack that exact question. You'll learn what actually matters when it comes to eating bread, how to make smarter food decisions, and why cutting out your favorite foods is usually the wrong move. If you've ever felt guilty for eating carbs or found yourself confused about what “healthy bread options” even means—this one's for you. What You'll Learn in This Episode Why carbs (and yes, even bread) aren't the enemy The truth about sugar and weight gain A simple 5-part decision-making framework for choosing better breads How to listen to your body and identify food sensitivities Key Takeaways Carbs aren't bad. Bread, pasta, and fruit can all fit into a fat loss plan—it's about the context of food, not the category. Sugar isn't the issue—volume is. Most processed foods overload your system with sugar. Bread or fruit on its own? Totally manageable. Try the Bread Decision-Making Matrix. A simple 5-part framework to help you choose better options. Sourdough might help. Fermented breads like sourdough can be easier on digestion for people sensitive to gluten. So, no—you don't need to ditch your favorite sandwich or skip strawberries to lose fat. With the right framework, you can enjoy the foods you love and still make meaningful progress. Win a Month's Supply of Legion Athletics Protein! Want a month's supply of Legion Athletics protein powder—on Bryce? Follow Bryce on Instagram and send him a message saying "Protein Giveaway" to enter! Connect with Bryce: Email Bryce: resources@hamiltonfit.com | Follow Bryce on IG

Coeliac Disease rates are rising across the globe. In this episode I look at what it is, why it occurs and the multitude of guises that gluten-related symptoms can take on. So many foods contain gluten (not just grains) so it is an important issue.The genetics of coeliac disease (HLAs - human leukocyte antigens): https://www.medicalnewstoday.com/articles/is-celiac-disease-hereditaryVilli and their function: https://study.com/learn/lesson/villi-in-small-intestine.htmlInnate vs adaptive immunity: https://www.ncbi.nlm.nih.gov/books/NBK279396/The rise of coeliac disease: https://www.bloomberg.com/news/newsletters/2023-01-31/rising-incidence-of-celiac-disease-spurs-interest-in-research-treatmentsNon-coeliac gluten sensitivity: https://www.sheffieldbrc.nihr.ac.uk/our-research/neuroscience/neuroinflammation/gluten-related-neurological-disorders-and-ataxiaDermatitis herpetiformis: https://my.clevelandclinic.org/health/diseases/21460-dermatitis-herpetiformisGluten ataxia and TG6-mediated neurological symptoms: https://www.sth.nhs.uk/news/2020/11/23/new-breakthrough-diagnostic-test-leads-to-earlier-detection-of-neurological-damage-caused-by-gluten-sensitivity/Sourdough: https://www.theguardian.com/lifeandstyle/2016/mar/23/sourdough-bread-gluten-intolerance-food-health-celiac-diseaseOmega-5 gliadin allergy: https://www.aaaai.org/tools-for-the-public/latest-research-summaries/the-journal-of-allergy-and-clinical-immunology-in/2018/wheatGAD antibodies: https://www.healthline.com/health/diabetes/gad-antibodiesHashimoto's and gluten: https://www.healthline.com/nutrition/hashimotos-and-glutenFoods containing gluten: https://www.medicalnewstoday.com/articles/gluten-foods#foods-with-glutenAncient and modern wheat: https://pmc.ncbi.nlm.nih.gov/articles/PMC9611902/ Hosted on Acast. See acast.com/privacy for more information.

In this heartfelt episode, I sit down with Whitney Ivy, founder of Southern Bread Company, homeschool mom, and microbakery owner, to talk about her incredible journey from health struggles to sourdough healing—and eventually building a business that serves her family and community. Whitney opens up about how her search for answers to chronic health issues led her to sourdough, a more ancestral way of eating, and ultimately to launching a thriving bakery business from her home in Mississippi.We also dive into the mindset shifts Whitney had to make as her business grew—overcoming imposter syndrome, learning to embrace community over competition, and growing without going into debt. From scrappy beginnings with a beach umbrella at the farmer's market to investing in a bread oven and launching Bread Academy workshops, Whitney shares her story with warmth, wisdom, and so much encouragement for fellow bakers.Resources:Follow Whitney on Instagram: @southernbreadcompanyConnect with Whitney on Facebook: Southern Bread CompanyFollow me on Instagram for more microbakery tips: @carolinebower_sourdoughFind links to all of my sourdough microbakery favorites including packaging, pans, and more! www.carolinebower.com/linksDownload the FREE Guide and Checklist, Your First Steps to a Successful In-Home Bakery at https://www.carolinebower.com/checklist to begin building YOUR thriving microbakery!

Episode 53 This is the conclusion of our coverage of the horrific fire that claimed 41 lives at the St. Elizabeth Hospital and Davenport, Iowa in January 1950. The fire, wtill the deadliest fire in state history, was set by a patient at the hospital and this week we cover her confession and the subsequent legal proceedings. We also take a look at the heroes that stepped up to help save lives during the fire, including some very unlikely heroes. Ultimately 40 patients and one nurse lost their lives. Those 40 patients were at St. Elizabeth Hospital for help and their tragic deaths have helped write the fire and building codes for these types of occupancies with the intent to prevent another disaster like this one. These women that died helped us far more than we ever helped them by showing us how we needed to do better to protect heathcare occupancies.  This podcast is a true crime podcast about arson and criminal fires. Listener discretion is recommended.  Background music by Not Notoriously Coordinated  Be sure to check out Season 2 of the You Should Be Here Podcast for the limited series, Or No by Fire Eyes Media. This this collaborative podcasters-give-back series is to bring awareness to and stand against domestic violence. All proceeds will go to a charity taking a stand against domestic violence and human trafficking. Your support of this project is so greatly appreciated. You deserve a safe love.  Listen on Apple Podcasts: https://podcasts.apple.com/us/podcast/you-should-be-here/id1779150686 or on Spotify:  https://open.spotify.com/show/2VqlmgQxwn55tdY7td9IM9?si=e19fffdc24064f7b&nd=1&dlsi=e6920c0f7e4c4d65 Listen to our episode with our friends over at Sasquatch and Sourdough where we talk more about the fire in Centralia, Pennsylvania that's been burning for over 62 years.  Listen on Youtube: https://youtu.be/e2rq340s6c8?si=t2-hEsbC-V0DTdhs Get your Crime to Burn Merch! https://crimetoburn.myspreadshop.com Please follow us on Instagram, X, Facebook, TikTok and Youtube for the latest news on this case. You can email us at crimetoburn@gmail.com We welcome any constructive feedback and would greatly appreciate a 5 star rating and review.  Source List: For a complete list of sources, see the source list for Episode 52. Additional sources used for this episode are below. https://www.wheelanpressly.com/obituary/Elnora-Epperly https://www.newspapers.com/article/the-dispatch-obituary-for-deirdre-e-epp/77063117/ https://dailyiowan.lib.uiowa.edu/DI/1950/di1950-01-13.pdf  

Welcome back to Pizza Quest! It's been a while since we've caught up with our two most recurring and popular guests, pizza legends John Arena (Metro Pizza in Las Vegas) and Brian Spangler (Apizza Scholl's, Portland, OR). Not only have they both been there and done it all, but they are also trusted mentors to many pizza operator newbies and, over these past years on Pizza Quest, have served as prophets-in-residence,alerting us to what to watch for next. We've broken stories with them on emerging trends like the pizzeria/bagel connection, sourdough is here to stay, and the return of the tavern/parlor/bar pizza style. In this episode, these esteemed pizza "elders" tell us about what they see coming next, as well as sharing some intimate, personal reflections regarding their next steps as they each approach their own "Act Three," and confront the challenges of transitioning into elderhood. Bottom line: even if you never plan to stop, you still need to have an exit strategy....

By Jonathan Beam - When the people of Israel left Egypt during the Exodus, they could not take their usual bread with them. That bread was sourdough bread. In this message we learn interesting facts about sourdough as well as spiritual lessons about the Feast of Unleavened Bread. [Note - To help reinforce the points

Ep. 184: In this solo Q&A, I'm giving you all the IVF updates—what's working, what's frustrating, and the little rituals I never expected to care about (yes, Arnold is involved). I'll share the one wellness rule I swore I'd never follow, why I'm suddenly rethinking caffeine and ice water, and how I'm handling the emotional side of this process. Plus, we need to talk about baby names—because I think I've decided, but now I'm second-guessing everything. Let's chat! Leave Me a Message - click here! For Mari's Instagram click here! For Pursuit of Wellness Podcast's Instagram click here! For Mari's Newsletter click here! Sponsored By: Get the most comprehensive look at your body with Function Health—over 100 advanced lab tests covering hormones, metabolism, fertility, and more. Skip the waitlist at functionhealth.com/a/mari-llewellyn. Save time, eat better, and make grocery shopping effortless with Hungryroot. Get 40% off your first box plus a free item in every box for life at hungryroot.com/pow with code POW. Optimize your metabolism with Lumen, the handheld device that helps you understand your body and fuel it better. Get 20% off at lumen.me/POW. This episode is sponsored by BetterHelp. Give online therapy a try at betterhelp.com/POW and get on your way to being your best self. Show Links: Dr. Mindy Pelz on the Truth About Birth Control, Hormones, Cortisol, Fasting & Cycle Syncing Bloom Creatine fuels muscle hydration, strength, and cognitive function—perfect for daily wellness, recovery, and energy. Elevate your routine with every scoop. Topics Discussed 00:00:09 Welcome 00:00:42 Laser hair removal 00:01:12 Why are you avoiding ice cold drinks 00:02:29 Nail color 00:03:17 Progesterone shots during IVF 00:03:57 Bloom Pop 00:05:20 Thoughts on IUI 00:06:24 Baby names 00:07:29 Thoughts on dairy 00:07:59 Benefits of pomegranate juice and seeds 00:08:48 How to avoid stressing during vacation without wellness routine 00:13:20 Intermittent fasting 00:14:23 Was sharing life on social media hard in the beginning? 00:15:49 favorite places in Jackson Hole 00:16:15 Where to go for husband's birthday in Austin? 00:16:34 Go-to haircare 00:16:55 House decorating updates 00:18:39 Hardest part about IVF 00:19:52 Mari and Greg's summer plans 00:21:12 How to turn off thoughts and worries before bed 00:21:51 Creatine 00:22:02 Where are the expert guests? 00:22:47 Welsh family 00:26:21 Do you have a stylist? 00:26:37 Lymphatic drainage massage recommendations in L.A 00:27:25 Arnold 00:27:39 Church service 00:27:50 Ghee 00:27:58 Skin update 00:28:22 Sourdough recipe 00:28:50 What did you eat in the beginning of your fitness journey? 00:29:48 Next big purchase 00:30:15 When did you fully dedicate yourself to growing your business?  00:31:10 Shows or movie recommendations 00:31:43 How to overcome being self conscious and embrace content creation  00:32:18 Wellness trend you cannot get behind 00:32:25 Favorite travel destinations 00:32:48 Do you ever drink? 00:33:07 Do you recommend the Cocker Spaniel breed? 00:34:21 Are you friendly with your neighbors?

Because I've been asked over the years, “is sourdough bread gluten free?” AND could it be a healthy, safe option for someone living with chronic health issuesI've finally got some very clear answers for you!To be honest, trying to answer these questions opened up a pandora's box for me. I was then faced with questions I didn't even think to ask like what makes bread labeled “sourdough”… real sourdough?I came to discover that, especially if you live in the US, there's not only a lot of fake sourdough sold on store shelves, but ideas shared on social media about how to make everything from sourdough pancakes or sourdough cookies is probably wrong.We'll get into all of this in today's episode, but I first must acknowledge that for years, gluten has been demonized as a health wrecker. This led countless people to eliminate it (and sourdough bread) from their diets.I spent years teaching how bad gluten was for health…But after 15 years spent avoiding gluten, I've made some really startling discoveries.And that's where sourdough bread comes in (underscoring my long journey to answer that “is sourdough bread gluten free” question).In today's episode, I chat with Dr. Bill Schindler, an archaeologist and food scientist, about the ancient techniques that could revolutionize how we approach bread. He explains why modern wheat is causing problems for so many people and how fermentation transforms grains into a gut-friendly sourdough bread.Dr. Schindler is leading the charge in reviving traditional food preparation methods that can help restore our health. Through his work at the Modern Stone Age Kitchen located in Chestertown, MD, he's proving that sourdough bread can be both nourishing and delicious.If you've ever wondered whether sourdough bread could be worth a try, this episode is for you!In This Episode:Why modern bread is making people sickThe difference between ancient + modern wheat varietiesWhat fermentation does to gluten (and why it matters)Benefits of sourdough breadIs sourdough bread gluten free? (and my experience trying sourdough bread)The hidden truth about “store-bought sourdough”Why fermentation time of sourdough bread is crucial for digestibilityBefore you eat a sourdough cookie or sourdough pancakes…What to look for when buying sourdough bread so you know it's realHow Bill + the Modern Stone Age Kitchen is reviving ancient baking techniquesQuotes“Anybody who's starting to dip their toes into this world of not only eating in this way, but also making your food from scratch at home, fermentation is a great sort of gateway into that world.”“Typically if [the label] says yeast… citric acid, lactic acid, or acetic acid, then I can guarantee you it isn't sourdough and they're trying to fool you.”LinksFind Dr. Bill Schindler + the Modern Stone Age Kitchen online | online | Instagram | InstagramGet Dr. Schindler's book Ready to figure out your skin's root causes so you can finally fix your skin + break free from meds to manage your skin?My virtual clinic works with adults worldwide struggling with eczema, psoriasis, rosacea, urticaria, hives, dandruff, perioral dermatitis + more.Trusted by over 1000 clients, we get results WITHOUT restrictive elimination diets.Schedule an assessment call at https://skinrepaircall.com/

Making sure your community knows you exist is one of the most important parts of growing a microbakery. In this episode, I sit down with Kayce from Trails End Breads & Blooms to talk about how she built an unforgettable presence in her town—without relying solely on social media. She shares how she went from baking for her family to launching a thriving home-based bakery, using smart marketing, pop-ups, and community connections to grow her customer base organically.If you've ever wondered how to market your microbakery beyond your inner circle, how to get people talking about your business, or how to confidently put yourself out there, this episode is packed with practical strategies and real-life insights. Kayce shares her best tips for finding customers, leveraging pop-ups, and creating a brand that people remember.Resources: Follow Kayce (https://www.instagram.com/trailsendbreads/)Find links to all of my sourdough microbakery favorites including packaging, pans, and more! www.carolinebower.com/linksDownload the FREE Guide and Checklist, Your First Steps to a Successful In-Home Bakery at https://www.carolinebower.com/checklist to begin building YOUR thriving microbakery! Follow me on Instagram (@carolinebower_sourdough) for more microbakery tips! https://www.instagram.com/carolinebower_sourdough

In this episode of Since Sliced Bread, recorded live at the American Society of Baking's BakingTech conference earlier this year, Chris Prociv, chief commercial officer of La Brea Bakery at Aspire Bakeries, looks to market the benefits of sourdough better.

Episode 52 Today we are revisiting the deadliest fire in Iowa's history. On January 7, 1950, a fire occurred at a mental health facility called St. Elizabeth Hospital on the Mercy Hospital campus in Davenport, Iowa. When a diagnosed schizophrenic woman, due to be released that day, acted in paranoid desperation, she caused a fire that claimed the lives of 41 people including one staff member. What factors led her to take such drastic measures? More importantly, why was the fire so deadly? We cover entire case including the fire and building code issues that exacerbated the fire and hampered the escape of dozens of patients as we remember the victims of the St. Elizabeth Hospital fire. This podcast is a true crime podcast about arson and criminal fires. Listener discretion is recommended.  Background music by Not Notoriously Coordinated  Be sure to check out Season 2 of the You Should Be Here Podcast for the limited series, Or No by Fire Eyes Media. This this collaborative podcasters-give-back series is to bring awareness to and stand against domestic violence. All proceeds will go to a charity taking a stand against domestic violence and human trafficking. Your support of this project is so greatly appreciated. You deserve a safe love.  Listen on Apple Podcasts: https://podcasts.apple.com/us/podcast/you-should-be-here/id1779150686 or on Spotify:  https://open.spotify.com/show/2VqlmgQxwn55tdY7td9IM9?si=e19fffdc24064f7b&nd=1&dlsi=e6920c0f7e4c4d65 Listen to our episode with our friends over at Sasquatch and Sourdough where we talk more about the fire in Centralia, Pennsylvania that's been burning for over 62 years.  Listen on Youtube: https://youtu.be/e2rq340s6c8?si=t2-hEsbC-V0DTdhs Get your Crime to Burn Merch! https://crimetoburn.myspreadshop.com Please follow us on Instagram, X, Facebook, TikTok and Youtube for the latest news on this case. You can email us at crimetoburn@gmail.com We welcome any constructive feedback and would greatly appreciate a 5 star rating and review.  Source List: Grimes, Bret. The St. Elizabeth Hospital Fire in Iowa. The History Press, 2024 https://a.co/d/aXDBXSU https://en.wikipedia.org/wiki/Insulin_shock_therapy https://en.wikipedia.org/wiki/Smoke_detector#:~:text=The%20first%20automatic%20electric%20fire,a%20sensor%20for%20poison%20gas. https://my.clevelandclinic.org/health/treatments/9302-ect-electroconvulsive-therapy https://www.ifsecglobal.com/fire-news/a-history-of-fire-sprinklers/#:~:text=1872%20%E2%80%93%201874:%20From%20Pratt%20to,the%20design%20in%20his%20factory. https://www.fireranger.com/history-of-the-fire-extinguisher/ https://johnbrassardjr.com/2023/01/21/beyond-recognition-what-started-the-st-elizabeths-fire/ https://blogs.davenportlibrary.com/sc/2015/01/14/the-st-elizabeths-tragedy-part-i-of-ii/ https://blogs.davenportlibrary.com/sc/2015/01/21/the-st-elizabeths-tragedy-part-ii-of-ii/ https://www.wqad.com/article/news/local/st-elizabeth-hospital-fire-davenport-iowa-75-years/526-9b2c51ba-86e9-49ed-b48d-79c00a2271e5 https://www.firehouse.com/operations-training/news/21120288/davenport-ia-firefighter-still-haunted-by-grisly-1950-hospital-blaze https://www.notesoniowa.com/post/iowa-history-daily-january-7-st-elizabeth-s-fire      

Collaborating with local businesses is one of the best ways to grow your microbakery, connect with your community, and create exciting new opportunities. In this episode, I'm sharing 10 creative ways to partner with other small businesses—from teaming up with coffee shops and florists to creating seasonal gift boxes and subscription services. These collaborations not only expand your customer base but also help you build meaningful relationships that support long-term business growth.If you've ever wondered how to approach local businesses, what kinds of partnerships work best, or how to make collaborations a win-win, this episode is for you. I'll walk through real-life examples, practical strategies, and tips for making your partnerships successful—so you can grow your bakery while strengthening the small business community around you.Resources: Find links to all of my sourdough microbakery favorites including packaging, pans, and more! www.carolinebower.com/linksDownload the FREE Guide and Checklist, Your First Steps to a Successful In-Home Bakery at https://www.carolinebower.com/checklist to begin building YOUR thriving microbakery! Follow me on Instagram (@carolinebower_sourdough) for more microbakery tips! https://www.instagram.com/carolinebower_sourdough

What a terrific episode dedicated to the world of bread. First up is a conversation with Richard Hart, an icon in the clubby world of sourdough. Richard has an amazing story to tell, and we get into his London upbringing and how he ended up in California working at Tartine—but that's where the story just starts to get good. He then teams up with René Redzepi to open a humble bakery, Hart Bageri, in Copenhagen, and the rest is history. Richard Hart, my friends, is a wonderful guest, and we also talk about his first cookbook, the terrific Richard Hart Bread.But the bread fun doesn't stop there. I also have the talented writer and recipe developer Lukas Volger on the show to talk about his book, The Bread Machine Book. Yes, the iconic bread machine now has its own cookbook, with recipes that cover so many different styles. Lukas and I dig into his process for writing recipes for the machine and so much more.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Well Podcast with Kari DavisWelcome to behind the scenes into my life. A little peak to what has been going on in my home and things I've been up to. I'm excited you are here. In this episode I share aboutGerman roaches in our homeMold problem affecting my health Making sourdough for the first timeTrying out sheep cheeseMy morning routine confessionA gratitude perspective on all I get to do for my family Mentioned in the episode: Better Belly Podcast with Allison JordanNatashas Kitchen Sourdough StarterRoach BaitRoach control deviceCrib Tent~~~~~~~~~~~~~~~~~~~~~~~~BOOTCAMP SIGN UP ~~~~~~~~~~~~~~~~~~~~~~Next Steps: 1. Watch FREE TRAINING: 5 Steps to Break free from Mom Rage Shame ⬇️2. Learn about Calm Christian Mom Coaching Program ⬇️3. BOOK A FREE CALL if you are want support in overcoming damaging anger patterns. ~~~~~~~~~~~~~~~~~~~~~~~MINI-COURSE BONUSHow to 10x your Emotional Capacity Levels as a MomLeave a 5 star rating and review on the Podcast and email me (hello@emotionallyhealthylegacy.com) a screenshot of the REVIEW for free access to my Mini-Course or buy it HERE for $27. Website: emotionallyhealthylegacy.comContact: hello@emotionallyhealthylegacy.comQuestions? Form / Voice memo **Shop my favorite Amazon Products**

If you are intimidated by sourdough, you might be believing some common myths!  I'm thrilled to have Anja joining me again on the podcast to talk about the very simple processes we use to make sourdough products an everyday staple in our homes.  Anja grew up eating and baking sourdough with her mother, so it is a process she has spent decades becoming comfortable with.  We hope to encourage you not to overcomplicate the sourdough process.  Keep things simple, and find a rhythm that works for you.  Sourdough is an adaptable and forgiving process that offers incredible nutritional benefits, so it is definitely worth learning! In this episode, we cover: A step-by-step look at Anja's German sourdough process that makes sourdough simple for anyone Addressing the ways that people overcomplicate sourdough Walk through Anja's simple same-day freshly-milled sourdough loaf  Incorporating different types of freshly-milled whole grains into your baking Debunking the myth that experimenting with sourdough wastes ingredients and time You can leave behind these fears when it comes to starting sourdough Why sourdough baking is more of an intuitive process than an exact one You can shorten the sourdough process by skipping THIS unnecessary step This mindset shift around baking with freshly-milled whole grains makes all the difference Sourcing and storing multiple varieties of ancient and modern grains in your home Choosing the right grain mill and accounting for the cost of the investment View full show notes on the blog + watch this episode on YouTube. Thank you for supporting the sponsors that make this show possible! ABOUT ANJA Growing up in Germany, Anja, wife and mother of two adult sons, has always been interested and engaged in all things cooking, baking, sourdough, and homemaking. With her blog and Youtube channel Our Gabled Home (simple heritage homemaking) she is inspiring people how to take the “complicated” out of everything. RESOURCES Listen to my first chat with Anja on the podcast Check out Anja's book Sourdough Simplified Enroll in her Super Simple Sourdough course Join my FREE masterclass to learn my 4-step framework for making money on YouTube Sit in my FREE masterclass to learn the secrets to becoming a full-time blogger Master the rhythm of sourdough with confidence in my Simple Sourdough course Gain the sewing knowledge and skills every homemaker needs in my Simple Sewing series Learn how you can earn a full-time income from home with my Create Your Blog Dream course Turn your content creation dreams into a profitable business with my YouTube Success Academy Keep all my favorite sourdough recipes at your fingertips in my Daily Sourdough cookbook CONNECT Anja Eckert of Our Gabled Home | Website | Instagram | Pinterest | Facebook | X | YouTube | TikTok Lisa Bass of Farmhouse on Boone | Blog | YouTube | Instagram | TikTok | Facebook | Pinterest Do you have a question you'd like me to answer on the podcast?  A guest you'd like me to interview?  Submit your questions and ideas here: bit.ly/SFLquestions.

Ask a Chemist #64 Melissa and Jam delve into intriguing chemistry questions posed by their listeners. They explore whether all salts are salty, the chemistry of gunshot residue and fingerprinting, and the reactions between chemicals and sound waves. Special guest Maison, Melissa's husband, joins to discuss sourdough starter cultures and answer sourdough-related queries. The episode concludes with insightful comments from their Chemmunity members and reassurances about their well-being amid late-night recordings. 00:00 Introduction and Episode Overview 01:45 First Listener Question: Gunshot Residue and Fingerprinting 02:46 Is All Salt Salty? 15:28 Chemistry and Sound Waves 18:28 Sourdough Questions Begin 21:32 Sourdough Myths: Stainless Steel Debate 23:36 Acidity and Metal Reactions 27:47 Sourdough and Gluten-Free Misconceptions 29:40 Starting a Sourdough Business 31:22 Sourdough Starter Names and Maintenance 33:39 Maison's Sourdough Journey 42:06 Late Night Recording Concerns 44:41 Community Shoutouts and Closing Remarks   References from this episode: https://pubs-acs-org.libproxy.library.unt.edu/doi/full/10.1021/acs.joc.1c00805 https://pmc.ncbi.nlm.nih.gov/articles/PMC7919833/ Thanks to our monthly supporters Julie S Heather R Autoclave Chelsea M Dorien V Scott B Jessie R Ciara L J0HNTR0Y Jeannette N Cullyn R Erica B Elizabeth P Sarah M Rachel R Letila Katrina B Suzanne P Venus R Lyn S Jacob T Brian K Emerson W Kristina G Timothy P Steven B Chris and Claire S Chelsea B Avishai B Hunter R ★ Support this podcast on Patreon ★ ★ Buy Podcast Merch and Apparel ★ Check out our website at chemforyourlife.com Watch our episodes on YouTube Find us on Instagram, Twitter, and Facebook @ChemForYourLife

Hello Friend! Today, we're talking about one of the most basic, yet powerful, ways to nourish your family—homemade bread! If sourdough sounds like too much work right now, don't worry. I've got you covered with super simple homemade bread recipes that anyone can make—even on a busy schedule. This is one of the simplest places to start to provide more nourishing food for your family.   I started making bread once I looked at the ingredients and most of them I couldn't pronounce, I had no idea how simple it was to make and I simplified the process to only make once or twice a month! There are so many health benefits to making your own bread.  There are no preservatives, additives, or unnecessary sugar like store-bought bread. You control the ingredients—organic flour, natural sweeteners, and real butter if you choose! Easier to digest and more filling than processed bread. Not to mention how amazing your house will smell!!!!!   It is also budget friendly and costs pennies per loaf compared to store-bought artisan bread and when you buy bulk ingredients you will save money over time! Batch cooking will save you time! Homemade bread doesn't have to be complicated. Just start with one simple recipe, and before you know it, you'll never want store-bought again!  Try to make at least one loaf this week and you will be hooked!  Reach out if you would like any of my recipes!

Join me for another casual coffee chat as I answer more of your questions! We are diving into some large family topics: sibling personalities, laundry system, sharing bedrooms. I'm also chatting about some aspects of my business that I haven't shared before and some specific tips on how I am changing my sourdough routine lately. May this episode encourage you in your own motherhood and homemaking! In this episode, we cover: Observing personality differences and similarities in a large family The strategy that allows my no-fuss laundry system to work really well for my family of 10 Navigating a challenging bedtime routine with multiple kids of various ages sharing a bedroom My tip for anyone looking to make income from blogging How I keep my life at a manageable pace with the many responsibilities of a working, homeschooling mother of a large family What my weekly workflow looks like for the YouTube side of my business Finding a balance in allowing older children to learn skills on the internet without spending too much time on screens Diving deeper into my current sourdough techniques: switching out all-purpose flour for freshly-milled whole grains, forgoing the mixer and exclusively using stretch-and-folds View full show notes on the blog + watch this episode on YouTube. Thank you for supporting the sponsors that make this show possible! RESOURCES Join my FREE masterclass to learn my 4-step framework for making money on YouTube Sit in my FREE masterclass to learn the secrets to becoming a full-time blogger Master the rhythm of sourdough with confidence in my Simple Sourdough course Gain the sewing knowledge and skills every homemaker needs in my Simple Sewing series Learn how you can earn a full-time income from home with my Create Your Blog Dream course Turn your content creation dreams into a profitable business with my YouTube Success Academy Keep all my favorite sourdough recipes at your fingertips in my Daily Sourdough cookbook CONNECT Lisa Bass of Farmhouse on Boone | Blog | YouTube | Instagram | TikTok | Facebook | Pinterest Do you have a question you'd like me to answer on the podcast? A guest you'd like me to interview? Submit your questions and ideas here: bit.ly/SFLquestions.

Country music stars Hardy, Koe Wetzel, and Stephen Wilson Jr. all stop by the Nashville kitchen for some Italian eats and a private concert. We talk hunting, high blood pressure, and all about the bear community. I really opened their eyes to a whole new fanbase. Kitchen provided by: https://beautyonbeech.com Follow Hardy: https://www.instagram.com/hardy Follow Koe Wetzel: https://www.instagram.com/koe_wetzel Follow Stephen Wilson Jr: https://www.instagram.com/stephen.wilson.jr This episode is brought to you by Graza. So head to https://Graza.co and use BURNING to get 10% off your first order and get to cookin' your next chef quality meal! This episode is brought to you by Hims. Start your free online visit today at https://Hims.com/BURNING. This episode is brought to you by Cornbread Hemp. Head to https://cornbreadhemp.com/BURNING and use code BURNING at checkout. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist For upcoming TOUR DATES: http://www.bertbertbert.com/tour Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer Recipe: Stracci and Cheesy pull-apart bread Stracci Ingredients: * 2 large eggplants, dice into 1” pieces * 2 tsp coriander seeds * Red pepper flakes, to taste * Olive oil * One can of 28-oz peeled plum tomatoes * 2 handfuls of black olives * Salt and pepper * Splash of red wine vinegar * 3 handfuls of fresh basil * 4 handfuls of grated parmesan * Lasagna noodles * Marinara sauce (optional) Steps: 1. Preheat oven 350, cut eggplants in circles and bake for 20 minutes 2. Fry eggplants, coriander seeds and red pepper flakes in olive oil until golden 3. Add tomatoes and cook for 5 minutes. Then add olives, cooking until you get a sauce. 4. Season with salt and pepper and a splash of red wine vinegar 5. Cook the lasagna noodles, cut into strips and add to sauce, tossing altogether. If there is not enough liquid, add a touch of marinara sauce. 6. Rip up basil leaves and put into the sauce. Serve, topping with parmesan. Cheesy pull-apart bread ingredients: * Sourdough loaf * 2 cups shredded mozzarella cheese * 4 tbs butter * 2 cloves garlic Steps: 1. Preheat oven to 375 degrees 2. Slice upper half of bread in cross-hatch pattern and stuff cheese into crevices 3. Combine melted butter and garlic then drizzle into bread crevices and on top 4. Wrap bread in foil and bake for 20 minutes. Take foil off and bake for an additional 5 minutes. Learn more about your ad choices. Visit megaphone.fm/adchoices

Ep. 171: In today's solo episode, I'm answering your community Q&A, covering everything from fitness routines and nutrition to IVF updates and personal growth. I share my current workout split, favorite healthy habits, and how I structure my days between the podcast and Bloom. We also get into fun topics like my go-to nail color, thoughts on living abroad, and even a little baby name talk. Plus, I open up about faith, mental well-being, and learning to balance ambition with self-care. Leave Me a Message - click here! For Mari's Instagram click here! For Pursuit of Wellness Podcast's Instagram click here! For Mari's Newsletter click here! Sponsored By: For a limited time, Wildgrain is offering our listeners $30 off the first box - PLUS free Croissants in every box - when you go to Wildgrain.com/POW to start your subscription. Get 40% at CozyEarth.com when you use code PURSUIT. And don't forget— this weekend, February 7-9, use my exclusive code PURSUITBOGO to get free bamboo pajamas when you buy one for your loved one! They deserve this, and so do you. Start the new year off right with Honeylove. Get 20% OFF by going to HoneyLove.com/POW! #honeylovepod Take the next step to improving your health! Go to Lumen.me/POW to get 20% off your Lumen. Show Links: Fuel your gut health with the greens that started it all—shop Greens & Superfoods now! Topics Discussed 00:00:09 Introduction 00:01:33 In-depth workout routine 00:02:28 Go-to nail shape and color  00:02:48 Small steps to start eating cleaner 00:03:42 Current hyperfixation snacks/lunch  00:04:24 Are you considering a home birth? 00:04:41 How to increase HRV?  00:05:09 Has your faith shifted? 00:09:25 Who is your best friend? 00:09:48 Best areas in Austin to live in mid 20s? 00:10:14 Sourdough recipe and process 00:10:58 How do you structure your week between podcasts and Bloom responsibilities? 00:12:11 Clean household cleaning products 00:12:23 Do you ever use a microwave? 00:12:53 Do you ever see yourself living abroad? 00:13:46 Should I eat breakfast in the morning? 00:14:14 Benefits of being dairy free? 00:14:48 Did you test your embryos? 00:16:39 Skincare before or after working out?  00:16:50 Does Fiona still live in Austin? 00:17:09 Natural deodorant brands  00:17:30 Do you have your horses on your property? 00:18:41 Plastic surgery 00:19:02 Drinking alcohol during weight loss journey 00:22:56 Lulu's park 00:24:08 What happened to your old horse? 00:26:18 Where did you and Greg honeymoon? 00:27:25: Current favorite TV show 00:27:36 Baby names 00:28:45 Would you ever open up a fitness studio? 00:28:53 Diet while trying to conceive 00:29:50 NFL 00:30:08 How did you and Greg learn to relax again after building Bloom?

Richard Hart is here with the hottest takes in bread baking and sourdough—why he doesn't care about your old sourdough starter, what everyone gets wrong about supermarket bread, and why the bread in Paris is, well, lacking. Plus, antique bookseller Don Lindgren reveals the history of community cookbooks, J. Kenji López-Alt discovers the perfect way to cut an onion, and we make Turkish Crescent Cookies with Spiced Walnut Filling.Get the recipe for Turkish Crescent Cookies with Spiced Walnut Filling here.Listen to Milk Street Radio on: Apple Podcasts | Spotify

If you're listening to this podcast, you're probably thinking that sourdough baking is something you'd like to try. Hesitate no more, and let me assure you that baking with sourdough is 100% worth the effort to learn and implement into your daily life. Snag some of my best tips in today's podcast, then sign up for my upcoming FREE webinar where I'm sharing nine easy tips for sourdough to bake like a pro at home. For more information and any links mentioned in today's podcast, visit https://melissaknorris.com/455. To sign up for my FREE sourdough webinar, visit: https://melissaknorris.com/sourdoughclass.   This podcast is sponsored by Azure Standard. For first-time Azure customers, you can get 15% off your first order of $100 or more by using coupon code "MELISSA15" at checkout: https://melissaknorris.com/azure-standard