Podcasts about Sourdough

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.

All the wool is a vlog  all about handspinning yarn, processing wool, knitting, owning a wool mill, farm life and everything in between.To watch this episode on YouTubehttps://youtu.be/OgYdngFGY08This episode starts at the wool mill carding up Finn sheep wool. Then off to the washer with mohair and a little time at the picker with Border Leicester wool. A check in on my first sourdough bread and some handspinning and makers soapboxing at the end.Find me at:https://www.ewethfulfiberfarm.com/Blogging at http://www.beingewethful.com/Ravelry group: Ewethful Fiber Farm & MillJoin Ewethful's Patreon Communityhttps://www.patreon.com/EwethfulFiberMillTo ask me a questionhttps://docs.google.com/forms/d/e/1FAIpQLSdkoshX7grvAiOcNxwAlUqFskm-opVlE1h_L6jmdO-CvGX8kg/viewform?usp=sf_linkFree hand spinning resources - " Ewethful's Wool School"https://www.ewethfulfiberfarm.com/pages/wool-educationFor details and to purchase the online course to  learn to handspin on wheelhttps://www.ewethfulfiberfarm.com/pages/lets-make-yarn-landing-pageFor details and to purchase the online course to learn to spin longdrawhttps://www.ewethfulfiberfarm.com/products/2256545Shop for Ewethful handspinning fibershttps://www.ewethfulfiberfarm.com/collectionsMentioned in this episode:Sourdough help:https://www.youtube.com/watch?v=vmb0wWKITBQ&t=1429shttps://www.bakewithjack.co.uk/blog-1/2018/7/5/sourdough-loaf-for-beginnersAffiliate link:Wooleryhttps://woolery.com/?aff=352

Ever heard of a preschooler taken around the world on a gap year? That's just what parents Carol and Rakcent have done for their son Atlas, and brought him to over 40 countries! What's it like travelling as a family with a young child, and what inspired their journey through the world together? Join us on #TheBIGShowTV as we hear more about this amazing family's travel story!After that, stay tuned as we welcome back Dahlia of Kaki Makan as she tells us more about Goldenroy Sourough Pizza! Hear all about this locally grown pizza place's story, and of course a food review from Dahlia too! Connect with us on Instagram: @kiss92fm @Glennn @angeliqueteo Producers: @shalinisusan97 @snailgirl2000See omnystudio.com/listener for privacy information.

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!

Society in the digital space is becoming more and more broken but you can still show up authentically and fill gaps that people need to thrive. In this episode of Ladies Who Launch, the first back in 8 months, Alyssa and Dakota candidly discuss where they've been and what's coming down the pipeline for 2025 while diving into the depths of trolling, bad behaviour online, adding to the noise and what being yourself, scrappy or not will do for your brand if you show up as YOU and you only.Episode highlights:Taking the reins on your brand image, using social media for good, success mindset, brand, mental health, opinions on bad marketing, leadership and relationships.Takeaways:Social media can easily become a place for fear, half-truths and a place for hate but there is still a massive opportunity to outshine the b*llshit and add value.If you don't control your narrative, someone else will.Don't go online without a plan.Your brand is everything, so make it real.If you enjoyed this episode of Ladies Who Launch, please be sure to take a screenshot and share it on social media and tag us @ladieswholaunchpod OR, link us to a friend or colleague by sharing the episode. Also please make sure to give us a review and a five-star rating if you're loving what we're putting down!Resources and links:Get in queue for our new newsletter, dropping April 2025Stay tuned to our Instagram for updates on episode drops, merch, newsletter drops, events and more__Transcript:  Dakota Kidby: [00:00:02] Hey, hey, welcome to Ladies Who Launch, the podcast where we cut through the noise, ditch the fluff and get real about all things marketing. Alyssa Berry: [00:00:11] That's right, we are your hosts, Dakota and Alyssa, two entrepreneurs from Calgary who are here to serve up equal parts solid advice, industry banter, and a whole lot of unfiltered opinions. Dakota Kidby: [00:00:21] So grab your coffee, buckle up, and get ready for a podcast that's equal parts fun and real talk. Whether you're in the biz or just curious about what goes down behind the scenes of marketing, we've got you covered. Alyssa Berry: [00:00:33] Let's get to it. Welcome to Ladies Who Launch. Dakota Kidby: [00:00:40] We're back. Alyssa Berry: [00:00:42] Look who's back. Back again. Dakota Kidby: [00:00:45] The ladies are back. Tell a friend. Alyssa Berry: [00:00:49] Oh, my God, it's only been, what? Eight months. Here we are. Dakota Kidby: [00:00:54] We're back after an eight month hiatus. Welcome back to season five of Ladies Who launch. Alyssa Berry: [00:01:01] The eight month hiatus that was supposed to be like two. But Dakota and I are always on our own schedule, as many of our listeners know, so we are happy to be back, Dakota Kidby: [00:01:12] Happy to finally be back with you guys. And we have a brand new setup. We are now using new software, we have new tech, new equipment. We're going to be on YouTube. So we really look forward to taking Ladies Who Launch to the next level this year. Alyssa Berry: [00:01:28] Yes, and we did a rebrand too. So if you've been on our Instagram recently, you'll see we have a whole new logo brand we're coming out with. We're going to have new newsletter, new community events. We're back at it hardcore because we missed our community. And we know you guys missed us too. So.  Dakota Kidby: [00:01:46] Yeah, we got a lot of feedback from you guys over our hiatus that people were unimpressed that we were not recording. So we really appreciate your guys's support and we are very excited for season five of Ladies Who Launch. Alyssa Berry: [00:02:01] It's crazy it's season five, to be honest. Dakota Kidby: [00:02:03] I know. Yeah, so we started this, for those of you who are new to the podcast, Alyssa and myself started this podcast over Covid in 2020 as sort of an outlet to be able to get together as friends and be opinionated about all the things that we like to be opinionated about. And 90% of the time that is marketing, because we are both marketing professionals. I want to say 10% of the time it's everything else from period poverty to politics to what's going on in the world, to stuff that's going on in our city and so on and so forth. So.  Alyssa Berry: [00:02:40] And we will just pick up right where we left off. But we probably should give everyone a bit of an insight into what's gone on in these last eight months, both professionally and personally and all those sorts of things before we kind of dive back in. But we are still here. We are. We do still live in Calgary. Yeah, we both still have our own companies. We both still love our community. But some changes have happened. Dakota Kidby: [00:03:07] They have. Alyssa, do you want to go first? Alyssa Berry: [00:03:10] Yeah. I'm not going to delve too much into it because it's not really, well... I went to a bit of a dark side, and I took a full time gig back in August. The landscape for, I think everybody's going through this with small business and especially the sectors that I worked in, in tourism and culture were still having difficulty kind of coming back recovering from Covid. And I sort of had this moment of like, how much do I want to keep struggling with this? And I still do have my business and I still do work on the side. So don't think Alyssa Berry Communications has gone anywhere. I still work with clients and people that I love and, love doing work for them. But sometimes you need to be an adult and realize that sometimes a paycheck is necessary for whatever reasons. There's never any sense of failure or anything for any business person that has to make other arrangements, especially those of us that don't have spouses who can pick up the slack while the other is kind of struggling. So that's where I am. I'm not going to talk about it because obviously it's not for public consumption in that way, because this podcast is all about my business and me being a marketer and me being in the community. So that's still what we're going to focus on, because all of those things are still true. But yeah, that was sort of my big personal professional change for 2024 and into 2025. Dakota Kidby: [00:04:47] And we're all going to give you a big applaud because, applause, applause, because it's it's very hard to be brave a lot of the time, especially when you own your own business and you realize that you have to go elsewhere to make ends meet and pay the bills just because your particular audience isn't entirely there anymore. And so, yeah, I mean, I think it's been good for you in some ways as well. So, yeah, I just want to say, you know, I commend you for being brave, that's all. Alyssa Berry: [00:05:24] Yeah. And that's where we'll leave it. Dakota Kidby: [00:05:27] Okay. Got it. So, yeah, similarly, I really did some pretty massive work on myself over the last eight months, probably more than I ever have. I've talked about this a couple times in past episodes, and I just got very real with where I, where my life was going and where I want my life to go. And I also made some brave, scary decisions. So part of that included hiring pretty much a full team. So we now have like an operations team at Social Centric. We have back end web and full stack app and front end and back end web developers on our team. Um, and then we also have a full timer who is kind of my right hand woman. So I was very proud that I was able to pay salaries last year. But with that came some investment into the company to be able to do that. And then on top of that we also got very real about our client roster for the first time ever, I think. And we really looked at like, who do we actually want to work with and who just is not a fit for us professionally and personally, and we either amiably or... Well, no, they were all amiable, but we like we parted ways with them, either both of us parting ways or us parting ways and we just got very real about the types of clients that we want to work with moving forward. And we have only onboarded clients that make sense for us in 2025 so far. But I'll get real with you guys and say that that was really scary for me in the sense that I haven't been in debt in six, seven, probably eight years and debt really scares me for many reasons, and maybe we'll get into that in another episode. I have a family member who was really bad with money. Dakota Kidby: [00:07:26] My mom. And she ended up taking her life when I was 24 because of that and many other reasons. So I have a lot of inner wounding when it comes to debt and asking for help and any of that stuff. But the fact of the matter is, is if you're going to grow your business and scale up, you know, unless you have a bunch of seed money or people helping you or investors, you usually will have to go into a bit of debt. So that's been really interesting for me. Learning about getting grants, applying for lines of credit. And like actually growing the business in a way that a startup would grow because luckily for me, I never really had to do that. I had clients right out of the gate. But yeah, when you're supporting other people's salaries, you have a totally different responsibility. And so, yeah, we rebranded into a digital marketing house about two months ago, and we are very heavily overhauling our processes and our operations. We've made a lot of changes over the last couple of months. I've had to step into a bunch of different hats that I've never worn before, which has been really interesting. And I'm also learning a lot more about where I want to take not only Social Centric, but my own skill sets into the future. So.  Alyssa Berry: [00:08:44] Yeah, I think we need an episode on good and bad debt because I'm a believer that there's good debt to have, like a mortgage or investing in your company or investing in yourself, those kind of things. So yeah, that's probably a good conversation to have because people get super, super scared of investing in themselves or investing in their company, especially as women. [00:09:06] And we need to do [00:09:07] better at believing in ourselves. Dakota Kidby: [00:09:10] Absolutely. One thing I can say is there's one person that I'll always bet on in this world, and that's me. I do trust myself very, very deeply. That being said, to Alyssa's point, yeah, I do think an episode on that would be really great because I think when you start a business, you don't entirely understand the things that you need in order to be successful. And I was a bit chaotic and choppy over the last ten years in growing Social Centric. And there's absolutely nothing wrong with that. If there isn't even just a like a little bit of chaos, you probably aren't doing it right, or you're probably not taking risks. But I will say that had I had the knowledge that I have now, I probably would have gone about it a different way and I would have avoided a lot of burnout. Alyssa Berry: [00:10:01] But that's eight months in a nutshell, and that's why we were away longer than we intended. And just to give you, all of our listeners, especially those that kept messaging us and asking like, what's happening? Where are you guys? What are you coming back? What's going on? Just know that there's a lot of things going on. Dakota Kidby: [00:10:17] A lot going on. Yeah. Alyssa Berry: [00:10:18] In the background. And as we have been very candid about in this podcast from the get go, is that Ladies Who Launch is a passion project for us, and it's our own investments and our own time and money and all of those sorts of things. So sometimes when other things take priority, those passion projects just sort of have to be shelved for a little while while your actual adult things have to happen. And so I think we're both glad to be in a place where we are back. Dakota Kidby: [00:10:45] Yeah. We are. We're really happy to be in a place where we're back, and we do genuinely have a lot of really exciting things rolling out this year that we were going to talk about with you guys. We're going to be rolling out a really engaging, killer newsletter that's going to be full of phenomenal content, opportunities and opportunities to connect with us and others, and features of other women and marketers. And not only women, actually, probably everybody, that we think are awesome and that we want to share with you. And on top of that as well, we're going to be putting together a couple of in-person events in Calgary this year, which we're really excited about. And so we'll be offering that up to anybody who wants to attend. So if you're a listener that isn't in Calgary and you want to come down and hang out with us, that opportunity will be available this year. And we would love to meet you guys. So yeah. But other than that, we are coming off the heels of International Women's Day yesterday, and I wanted to kick off season five with you all by talking a little bit about authenticity and fake news on social media, because fuck me, I have seen so much bullshit on social media, especially the last couple of months, pertaining to not only just people like us, but also like, of course, with everything going down in the States and like a couple of celebrities have been really like kicking up dust on there over some of the stupidest shit I've ever seen. I personally, as someone who's in the digital marketing world, I'm having such a rough time understanding how we're using social media these days. And so I really wanted to unpack a few things with Alyssa on the podcast, because I thought it'd be really interesting. I want her opinion on a couple of things. I thought you guys would find it fun for us to banter about a few things, and then from there, I kind of want to dive into, well, how can you still use social media ethically and authentically in a world that is just wrought with trashy news and people pitting themselves and others against other people? Like, what do you, how is social media still relevant? Is it going away? Like, I want to talk about all of those things, but I'd like to use someone who's been all over the news lately as an example of the internet just being a trashy place. Dakota Kidby: [00:13:23] And Alyssa and I have very different opinions on this woman, which I think is going to make this very interesting. I hate to use this person as an example, because yes, they are a person of affluence. So I just want to like kick that off that this person is a person of affluence and they are very, she is a very wealthy woman who probably doesn't deserve all the hype. But that being said, I personally think Meghan Markle is, like, I think she's just a regular girl, just like Marie Antoinette was a regular girl, just like Anne Boleyn was a regular girl, just like Princess Diana was a regular girl. And does she have her demons and her blind spots? I'm sure she does. But first and foremost, I think she's been dealt a shitty fucking deck of cards personally. In the sense that what I see is this very genuine, kind-hearted woman who just wants to be a mum to her kids. She married this dude because she fell in love with him. Yes, he's a prince. Whatever. And what happened to her up in Britain, to me, is very, very much, resembles what happened to Diana and that, and I just think the whole, like the media up there and the media in particular that cover Palace news and whatever, the whole thing to me is just completely disgusting. I also don't entirely myself believe in the institution of the royals and the firm, as what people call it. I think it's all just a bunch of total bullshit. I think it's completely archaic and and I'm not surprised that the two of them like, left, and they just want to be normal. And like, I don't think there's anything wrong with that. Where I think Meghan fell short is after everything that went down, you know, after they got married and left, I don't really entirely see why she started this series on Netflix. Part of me wants to commend her for doing it because it's like, yeah, screw you, I'm still going to do what I want to do. Dakota Kidby: [00:15:38] But another part of me is like, okay, you didn't want more backlash, you didn't want more paparazzi coming after you, you didn't want more face time in the media. Why did you start this show? And then the problem with the show, in my opinion, if any of you have seen it, it's basically a cooking show that she does. It kind of reminds me of Marie Antoinette, and she's got her big palace out in Montecito, and then she bought this, like $8 million house to produce the show in. And it's very much like Marie's Hamlet in Versailles. I don't know if anyone's ever been there, but to me, it just reminds me of this opulent, disgusting wealth that, like, this woman who's been in the media for so many things that are not good, is now going to go buy this $8 million mansion to cook in and sprinkle flowers on things. And so I get where she's coming from. I think her heart's in the right place. She wants to share her joy with other people, but of course it's coming off as unrelatable and people are just tearing her apart. But what really kills me, and I'll let Alyssa interject in a moment here, what I don't like about this, and any woman or person who's in the media - and this happens to people who are in the public eye all the time, take Blake Lively, Anna Kendrick, all the people who've been in the public eye lately - these freaking bloggers who have made their careers and lifestyles off of literally like gathering videotape of these people and analyzing everything from like, their face changing from a smile to what they would call a mask. And then they pinpoint these people as narcissists and they just, it's their whole career to tear these people apart. And they just, and judge these people over like, things that they just would not know. It just makes me sick to my stomach. Anyway, that's my rant. [00:17:33] Hey y'all, sorry for the interruption. Just wanting to remind you to please give us five stars and subscribe to our podcast wherever you listen to podcasts. Honestly guys, this is the way that we build our podcast. And if you're a supporter of Ladies Who Launch, we would really, really appreciate it if you could just give us those five stars and subscribe. Thanks, guys. Now back to the episode. Alyssa Berry: [00:17:51] Okay. Uh, do you need a breath there? Dakota Kidby: [00:17:53] Yeah. I'm good. Okay. We're good. Alyssa Berry: [00:17:55] There was a lot going on there. Dakota Kidby: [00:17:56] There was a lot. Alyssa Berry: [00:17:57] Here's my thing with the Meghan Markle situation. And it's interesting that we are talking about this because I am a royalist. I'm a monarchist. And not because I think it isn't bullshit. Because, my grandma was and we, I remember I was like a little little kid for the Diana Charles wedding and like, we got up at my grandma's house and had at like four in the morning and had our crumpets and whatever, because my grandma's British and like, it was a very big part of. And I think a lot of the Diana situation for people sort of like revering Princess Diana, are all like sort of under the age of 35 because they didn't actually see all that went on during that time. Alyssa Berry: [00:18:38] And I mean, we can go into Diana in itself, but the Diana is an interesting parallel, because if you actually watch what's sort of taken place over the last six years, Meghan's used Diana as sort of her wedge to meet, first meet and then be with Harry. So I was a huge Meghan supporter. I thought she was awesome. I mean, who didn't watch Suits and like, I mean, I thought it was great. She was like, it was so cool to have a celebrity, like, be part of the royal family and like, oh, cool, whatever. I sort of bit of side-eyed during the wedding when, like, not a single member of her family was invited. I always find that a bit interesting. And I know people have family issues, but like, no one was there. Like, not a friend, not an anyone. And I always, I always have, and this is my own bias and I get that, but I always side-eye a little bit women who don't have close friendships. Because in order to have friends, you have to know how to be a friend. And I just always find women who have friends because, like, whether it's at work or they're always transactional in some way. But I always sort of look differently at women who just don't seem to have very solid, close girlfriends. Like, people talk about Serena Williams and all these people. Alyssa Berry: [00:19:59] It's like, yeah, she does know all these people, but they're not her girlfriends. They're not her people. And it was interesting to see at the wedding, like all of the celebrities that came, like, obviously the Beckhams are friends of the royal family, so that's different. But like George Clooney and his wife. Well, George Clooney publicly said like, oh, we thought we came because of her dad. Because of course her dad was well known. He was a lighting guy in Hollywood, so a lot of them knew him and were like, oh, we thought Thomas was going to be here. So when we got the invitation, we thought it was coming from him and blah blah, blah. So that's where I sort of like was like, what's going on here? But my biggest thing, and I mean them leaving whatever, she can say whatever she wants about the royal family, about them being racist. No one knows if any of that is true, because the royal family can never defend themselves against that. And even Harry has sort of backtracked from a lot of that stuff that they spewed out during Oprah. And it's interesting that Oprah has never made any comment about that interview since. And it's been scrubbed from her, like, TV thing, like she wants, because a lot of the things that they said in that were factually incorrect then about like, Archie not having a title which just based on where he and, well, now the little girl, whatever her name is, is in this line of succession, only the the children of the current monarch are titled or the grandchildren of the current monarch. Alyssa Berry: [00:21:19] And so now they are titled because now Charles is the monarch. But at the time they wouldn't be because they were not the immediate heirs to the throne. So saying those kind of things, like there were so many factually incorrect things that they were throwing out there that, like Oprah wouldn't know to push them on, but since then have come out as factually incorrect. So putting all that aside, because like as the Queen said, recollections vary. So moving on from that, I'm with you on I, look, I was really sort of rooting for them. And as I said, I was a big fan of hers. But since the, since them leaving and I think everyone had high like expectations of like, oh, this could be really good. Well, Harry does nothing. I'm not even sure what Prince Harry does now. I mean, he's been removed from his friends, his family, his job. Like he's not in the military anymore. I don't know what he does every day. So that's another side plot, whatever that is. But I had high hopes that, like, she would like, even go back to acting or be like... And it just seemed like it's so, it's all just like throwing stuff against the wall to see what sticks. Alyssa Berry: [00:22:34] Like, now we're in tradwife territory. And I have to say, like, if this was anyone but Meghan Markle in this Netflix TV show, people would be like, this is the fucking stupidest bullshit. But because it's Meghan Markle, people feel the need to defend it in some way. It's like, no, she's taking pretzels from a bag and putting it in another friggin plastic bag and putting a tag on it. And it's sort of reiterated my whole thing about like, she doesn't have friends because in that first episode where she's like going like, oh, Daniel's my oldest friend. And we've been like together, and he's done my makeup forever. But she didn't know he was left-handed when he started, when they started cutting the vegetables. And then he sort of made some, like, how close are you people? So everyone just sort of comes in and like, there's no sense of... And getting back to the authenticity thing, it's like, and people can rag on Martha Stewart and there's many reasons, but Martha Stewart was a rich housewife. She made her existence into her job. And Meghan isn't a rich housewife. She's rich, but she doesn't want to be a housewife. I mean, that's very obvious. So to make a show about being like a tradwife and like going out and like tending to your bees to then make candles, it's just like, who is the audience for this? I get it, some of the audience is just her people be like, whatever Meghan does, I'm going to watch cool, whatever. Alyssa Berry: [00:24:02] But I think the majority, from what I've sort of seen, the majority of people watching were hate watching it. And I'm like, is that really what you want to be like known for being the hate? I just, I don't know, like as a woman, and this is where we when you talk about being a narcissist, I think, she is a raging narcissist and I don't, she has all the tendencies of it in terms of not having solid relationships with people. Everything's always about her. Everything's my life is so hard and all these people are mean to me and like, never taking any responsibility, those are all very narcissistic behaviors. But, and I think I said this to you on one of our in our text chats when we were going back and forth about this show, is that women have a very difficult time seeing other women and their narcissistic behavior. We are very quick to point out men's narcissistic behavior, but we are very, we have a very difficult time pinpointing or associating women being narcissists, which they totally can be. And this is my own like pseudo psychoanalysis of the whole situation is that for a lot of women, they had narcissistic mothers, and the behavior of their moms with being controlling and being self-hating and being, like, how many mothers like telling you, like, you don't need a second plate, like all that sort of very selfish, controlling behavior and making everything your daughter's fault and making your life problems on your kids or on your daughter. Alyssa Berry: [00:25:34] Most women listening would be like, oh, yeah, it's totally my mom. Maybe not to that degree, but because we grew up with that and we see that in either our moms or women bosses that we've had. We are very, it's very difficult for us to step back and be like, wait a minute. Like, this isn't actually cool behavior. Like the other thing that's sort of related and how I sort of picked up on this interesting facets of Meghan's behavior is that she is so very, very careful about people, anyone seeing her kids, which I totally respect. No issues there. But the fact that like they hid the birth of Archie and they didn't announce it for days later. Like there's so many weird things there which just sort of like, was like, that's kind of strange, but like, even now. And that's cool. Nobody sees their kids. I totally get it. No issues there. But she also doesn't have any issue prancing other people's kids out for her own publicity, like showing up at the Uvalde shooting to like, comfort all the grieving parents in the parking lot and bringing flowers for a publicity stunt, or her and Harry going to Africa or Colombia and, like, traipsing around, like, underprivileged kids at orphanages and putting them on camera and being like, oh, aren't we great? Like, look at us here. Alyssa Berry: [00:26:55] Yeah, no problem exploiting other people's kids. But don't, God forbid, look at my kids. Like it's things like that that I just always side-eye. And she's just always sort of stepped in it in her own way. Again, I'm still hoping for the best here because I think, like, no one wants to think the worst of people. And I'm not one who wants to think the worst of people. But it gets back to that inauthentic thing. Like she is not authentically a rich housewife who is inviting friends over to enjoy her stuff. Like it's so obviously staged and acted. It's like just create a satiric, funny comedy about being a fake tradwife or whatever. Like, I think that would be a friggin funny show. But when you're, when you're making it a reality show, what is like, what actually is the thought process here? Dakota Kidby: [00:27:48] Oh, I have so many things to say. Okay, so first and foremost, I disagree that she doesn't have close girlfriends. I actually think she has a lot of close girlfriends. And... Alyssa Berry: [00:28:00] Where are they then? No one is stepping up for her. Dakota Kidby: [00:28:04] Abigail Spencer is stepping up for her. Mindy Kaling is stepping up for her. Alyssa Berry: [00:28:08] Mindy Kaling didn't even know her last name. Dakota Kidby: [00:28:11] So, fair enough. Fair enough. But I mean, here's the other thing all these people like, they probably don't see each other all the freaking time. Alyssa Berry: [00:28:20] It's transactional, and that's totally cool. Celebrities like, that's kind of the lifestyle. Like they have transactional relationships. You meet people on a set and you're besties and you do all the the show promotion together and oh my God, we're so besties. And look at us... Dakota Kidby: [00:28:34] But you're talking. She doesn't have like, an Alyssa and a Dakota. Alyssa Berry: [00:28:37] No. Dakota Kidby: [00:28:37] Or an Alyssa and a Karen or a Dakota and Lindsay. Alyssa Berry: [00:28:40] Yeah, because those people would be telling her, okay, let's just maybe take five steps back here and, like, assess what's happening and let's do this. Because even like their weird charitable organization that doesn't actually give out money. Yeah. Dakota Kidby: [00:28:57] The Archwell Foundation? Alyssa Berry: [00:28:58] Yeah. Dakota Kidby: [00:28:58] So that's what I thought Harry's job was, is I thought that's like he's doing that. Alyssa Berry: [00:29:03] In what way? Dakota Kidby: [00:29:05] And I don't know, I don't know. Alyssa Berry: [00:29:06] But that's the thing. Dakota Kidby: [00:29:07] I didn't go down that deep of a hole. Alyssa Berry: [00:29:08] They're doing all these things, like they kind of throw out all these things and, but what actually is the result of... Like, I just would like, I mean, yeah, I don't... The Harry things. Dakota Kidby: [00:29:18] This is kind of my point is like going back to the authenticity piece, whether you're somebody who already has a big public profile or not, anything you do online these days, like you better be doing it authentically because it'll get called out real quick if you're not. Alyssa Berry: [00:29:41] Really quickly. Dakota Kidby: [00:29:43] And social media is not only difficult to do now in the sense that there's a million steps. I'm not saying it has to be perfect or really good all of the time, but it has to be authentic. And what I mean by that is it's got to have a plan and a strategy and it's got to have some sort of a gap that it is filling to help, to actually help people with something. And if you don't, that's fine, like then it's probably just fodder. But there are channels that make fun of tradwives that are filling a gap for people because they're hilarious. Alyssa Berry: [00:30:26] They're hilarious. Dakota Kidby: [00:30:26] So you can be hilarious and fill a gap. But yeah, like, it is so unbelievably difficult these days to get seen, noticed, liked, followed on social. And so step number one, why are you even doing it? Like is it for to sell, to sell something? Is it to sell you as a human being, as a brand? What is it? And then how are you going to do it in a way that is authentically telling your story to fill a gap, right? And this is where Meghan missed the mark. She doesn't know her audience at all. Alyssa Berry: [00:31:02] No. Dakota Kidby: [00:31:03] Has no fucking clue who they are. Pardon my language. Alyssa Berry: [00:31:06] And also doesn't want to, I think, like, I don't think she's interested in the plebs and the poors and the people who would follow her. Like she's not interested in that. Dakota Kidby: [00:31:15] Yeah. And then the other thing, too, is she's put herself back into the line of fire after complaining for forever. And like, I watched Harry and Meghan over the weekend to do some like reconnaissance for this episode. And I got to tell you, that documentary definitely broke my heart in the sense that I just saw a woman like, a woman who fell in love. And I don't know if she lied about not knowing Harry. Alyssa and I have different perspectives on that. Alyssa Berry: [00:31:43] She totally knew him. She had Princess Diana posters all over her bedroom. Dakota Kidby: [00:31:47] Oh, wow. Okay. Alyssa Berry: [00:31:49] Yeah. Like, there's some lore of Meghan that, like, people choose to, whether they want to, whatever. She wears Diana's perfume. Like, it's all just a little weird. It's a little psycho-ish. Like. And the fact in his book when he said he sleeps next, like, with a thing of his mother's hair next to the bed. Like, there's so many, like, I think a lot of this more so does Harry. Dakota Kidby: [00:32:09] He does? Alyssa Berry: [00:32:10] Yeah. I have issues more with Harry, I think, than her. Like the fact that, like, he should have prepped her, like, why do you think it took like William, like seven, eight years to bring Catherine into the family. There is so much to learn. You need to know that they're ready for it. You want to make sure they're protected. He didn't do any of that. First of all, I mean, they were both in their late 30s, so it's not like we're talking about a 19 year old Diana, which was a whole other kettle of fish. Dakota Kidby: [00:32:36] Yes. Alyssa Berry: [00:32:37] He's an idiot. Like he didn't prepare her. He didn't, like he didn't explain like that like just even though the Queen's your grandma, like, we still curtsy to the Queen, like there's so many things that like. Dakota Kidby: [00:32:48] And that part on her new show or on the documentary, when she's like, she made fun of the curtsying process and he just looked livid. Alyssa Berry: [00:32:57] Livid.  Dakota Kidby: [00:32:58] Like, you don't do that. Like and that I respect, I respect tradition, I respect the Queen. Alyssa Berry: [00:33:03] Like, just know what you're doing. Like, you can think it's shit. Like, we could all think the royal family's... Dakota Kidby: [00:33:08] Don't do it on TV. Alyssa Berry: [00:33:09] And you're marrying into it. You made that decision. No one forced you. So the least you could do is like, pretend to like not, well, not even she could have pretended, she is an actress, but it's like, at least like...  Dakota Kidby: [00:33:23] Just respect it. Respect the tradition. You could literally say in the same breath, you know, I respect the tradition of this, but I disagree with it. Alyssa Berry: [00:33:32] Yeah. And you could have like because even at the time, like the Queen, when she met with the Queen at the beginning, the Queen was like, we think it's great you're here. And if you want to keep acting like, please do, like no one's going to, you don't have to, like, be a full time member if you don't want to. Like, so many concessions were made and she didn't... But it's like that's on fucking Harry. Again, pardon my language, but it's like he is a total idiot. And he has been for years. Like, does anyone remember the gong show at Cowboys in the late 90s with the strippers and the pool table and his time at CFB Suffield, and I was in high school at the time, or maybe not high school maybe, yeah, whatever, was legendary. Everybody in Medicine Hat knew, like he was a massive drug addict. Charles and William covered so much of his crap. It was his, it was the Queen that basically forced him into the military to be like, look, kid, you need to do something like, you are ridiculous. Dakota Kidby: [00:34:28] Out of control. Alyssa Berry: [00:34:29] Out of control. And so a lot of what I think went wrong was on him more so than her, but I think she fed into it. And then because she is an actress, then making it a bigger deal and making it a thing, thinking that you're going to get sympathy, which she did. But again, it's to a family that can't defend itself. So again, whatever they've said, no one knows if any of that's true or whatever is true, because the royal family can't ever come out and be like, no, she's full of shit. Or yeah, this might have happened, but it was more like this, because they don't do that, right? So it's an interesting, like it was kind of a bit of a perfect storm how all of that happened. And how it all spun off. But I agree with you that it's like, I had high expectations or hopes of what they would do with this, with their celebrity moving forward, and it's really just been a lot of nothing. Dakota Kidby: [00:35:30] 100%. Alyssa Berry: [00:35:31] And it's disappointing on all levels. But to me, Harry's the bigger idiot in this whole thing. But that's another conversation. Dakota Kidby: [00:35:38] That's another conversation for another day. Yeah. I think what irks me and what I've been struggling with lately is I don't, so I do digital and social media marketing for a living, but a lot of the time I absolutely detest what I see online, and it's actually been really good for my mental health because I've stopped scrolling and I just don't do it anymore because it's such a waste of my time. I'll try to, like, get the algorithm corrected to the point where only the things that I really want to see are showing up on my algorithm. So like people's podcasts that I listen listened to, advice that I like to get, that kind of thing, cooking, but other than that, like. Alyssa Berry: [00:36:20] It's so toxic. Dakota Kidby: [00:36:21] But it's still to this day, like, I still, because I'm in this space, I'll receive probably, I'll get served five ads a day about coaching and like, social media support and take my course and all that crap. And that whole world also drives me bananas, even though I do respect some people that do that, and I do access some people that do that really well. And I even have a business coach that does that for a living. That being said, the amount of bullshit that I get served on a daily basis, I can't frickin stand it. So if I can give you one big piece of advice for 2025 from the social media space, it is, as I've mentioned a number of times now, to be as authentic as possible. And what does that mean? Just be yourself. Like, be yourself. Speak your mind. Have an opinion, give a voice to issues and things that don't necessarily get airtime. Be contentious if you have to, right. Obviously if your brand is sensitive, you want to be careful about what you're spouting off. And sometimes politics can be a really tricky place, so just be a little careful with that. But if you want to make an impact, then feel free to talk about whatever you want. Just keep in mind that there will be haters and there will be trolls no matter what, no matter what. Alyssa Berry: [00:37:41] And I think that's what my advice to a Meghan Markle would be. Like, if you look at her Instagram now, like I think it's what was it, as ever, Meghan or whatever she changed it to, again, just terrible rebranding. Like that needs a whole other discussion about just the terrible rebranding. But her whole, her whole existence on social media is so heavily filtered and curated, I think it just also leads into that inauthenticity feeling. If she would have gone back to, like before she got married, she had that blog called The Tig or whatever it was called, and she had...  Dakota Kidby: [00:38:20] I love that brand. Alyssa Berry: [00:38:20] Right. So great, so great. She was authentic, she talked about, like, food she liked, but like, do that, but, like, just trying to be like, you're trying to be that, but in this weird filtered still like I'm a duchess sort of way. And it's like, you're like, just lean in to you authentically, like food and just talk about food and not have to have this whole pretense that you're going to cook it, like, make your own flower in the backyard or whatever. Like, no one's doing that. Stop it. So that's what I would say. And I mean, I would say that to any client that I have now. I mean, I understand that people have to sell things, whether you're a retail store or whether you're selling whatever, and that social media is a mechanism to do that. But if you watch some of the like most successful people on social media, they do just show up as themselves. Like that's why TikTok took off so much during Covid. It was just people in their living rooms making videos and doing silly dances and all those sorts of things. And so it's like...  Dakota Kidby: [00:39:25] Having fun. Alyssa Berry: [00:39:26] Having fun. Whatever. Like do that. Like even as a business, you can do that and just show up and just talk in your living room. Like, don't make your social media existence so polished and so filtered and oh my God, every hair on your head must be like photoshopped out before you post an image to Instagram or do a reel. It's like the whole fun of social media is that it's cuckoo bananas. Like, lean into that. Dakota Kidby: [00:39:53] People, people want scrappy. Alyssa Berry: [00:39:56] Yeah. Dakota Kidby: [00:39:57] And any of us business owners who are tuning in and Alyssa and myself, they know, we know that scrappiness is a massive part of starting a business or starting a brand. And when I say scrappiness, I mean there's chaos. There's shit that goes wrong. And it's the stuff that goes wrong that people value hearing about because they're dealing with it too. And they want to know that they're not alone. Nobody really, in today's day and age, wants to hear about how fucking perfect someone's life is, or how they went out and ground this einkorn flour to make these pancakes for their children and milked the cow like, yeah, there's that whole tradwife vibe going on, and sometimes I buy into it, but I think, like, actually one of my favorite brands... And people may come for me for saying this because a lot of people would say that she is very perfect and exudes this, but I really love Hannah, the ballerina farm lady. You know, like, yeah, she's a former ballerina. She does the pageant circuit. She's got, like her ten kids, she's got a hunky husband, she lives on the farm and they do cook every, like you know, they do cook their meals from scratch and whatever. Alyssa Berry: [00:41:10] She does, he doesn't do anything. I'm just going to put that in there. She does all of that. And he wanted those ten kids. She did not. But I'll leave it at that. Dakota Kidby: [00:41:19] Again, this is that fodder though that I just like...  Alyssa Berry: [00:41:22] But this is the whole thing is you're putting that out online. Your husband is a complete friggin moron. You're showing him being a complete friggin moron. I have every right to say that you are in this situation, well, a) because they're Mormon, but b) because your husband is rich and you can live that way because you're rich. Dakota Kidby: [00:41:40] That being said, I, like there's been many pieces of content she's put out talking about, like, do we cook every single meal this way? Absolutely not. Do you know how long it takes me to make this pumpkin stew that I do in the pumpkin? It takes me six hours. Sourdough bread takes this long, like, and, you know, most of the time. Alyssa Berry: [00:42:00] And I have three nannies.  Dakota Kidby: [00:42:02] Well. And if I had that many kids, I'd probably... Alyssa Berry: [00:42:05] Right. But like, let's just talk about it. Let's not pretend she's doing that all on her own. It's a business. Dakota Kidby: [00:42:09] And I don't think she does pretend that though. That's what I really respect, is she doesn't pretend. Alyssa Berry: [00:42:15] But you know who I am finding really effective on social media right now are Canadian businesses who are online and talking about the tariffs and shopping local and making adjustments and being like, Chapman ice cream, for example, just made a post online this week and their Canadian ice cream company, amazing company out of Ontario, treat their employees really great, all of that. And they said they're just going to eat whatever it costs them for these tariffs over like for the rest of the year or whatever. And they're looking at other supplier alternatives. So we're looking in Europe and other places to get supplies so that we can extricate ourselves from the US and not be... So that's all very authentic, interesting people struggling, being like, hey, I'm a small business that sells leggings online, and Amazon is kicking my ass. Like I saw one small business owner, it's Aro, A R O, I think, athletics and I think she's out of Ontario too, if not BC. Anyway, she sells like athleisure wear and she went on Amazon. She started selling her items on Amazon Canada and she just pulled from Amazon. And not because Amazon's awful, because we know it is, but she's getting, because there's no oversight from Amazon of what people are returning or what people are... So she is getting people returning items that they didn't buy from her, like their like socks or whatever, but because they had a shipping label or that they had ordered from her in the past, they're returning it to her and she has to eat the cost of that return from Amazon, even though it wasn't from her, like they're not her items. And so she's like, I'm just going to get off Amazon because there's no oversight of what... Dakota Kidby: [00:44:02] I've actually heard of that. Now that I think about it. Alyssa Berry: [00:44:04] She's now like, okay, so now I'm back. I'm just going to be selling on my website, doing all that. So hey, if you can support, this is what we're doing, blah, blah, blah, that's authentic. Like showing what's really going on behind the scenes in running a small business right now, especially small businesses in the clothing or retail sector in Canada that are making and supplying their own clothing here in Canada. And having to justify like one guy who's really great is Connor Curran, who runs who owns Local Laundry, which is a Calgary company. And him talking about like when people bitch at him about like, well, why is your hoodie like $70. He's like, well because we pay people. Dakota Kidby: [00:44:39] Yeah. We pay people fair wages. Alyssa Berry: [00:44:41] We pay people, like and it's made here in Canada. It's made by seamstresses. The fabric, all of that is Canadian. So people are now getting educated about that stuff. It's like, oh, I have no problem spending $70 on a hoodie that I can wear for the next 15 years if I know that. Dakota Kidby: [00:44:54] And that's a great way to show up authentically and be honest. Alyssa Berry: [00:44:57] So those are the kind of things like that are resonating right now, because that's just what's happening right now online. But that's just sort of a testament of what people want to see from people online is like, everything isn't great. You don't have to pretend it is. And talk about it. Dakota Kidby: [00:45:14] Don't pretend. I think some of my favorite videos over the last while have been, I really appreciate, as someone who has really bad seasonal depression, those like refresh videos where folks kind of get up in the morning on a Sunday and they're like, come, come for a depression, like I've come out of my depression, let's do a refresh together. And you go through the house and like, they clean everything and it like motivates you to go do that. Alyssa Berry: [00:45:37] I like that too. I like the ones that are the, what do they call it, the the late shift or the last shift where they make sure their kitchen and everything is clean before they go to bed at night. And I'm like, oh, I love that. I think it's called the late shift. Dakota Kidby: [00:45:49] Oh no, I haven't heard of that. Alyssa Berry: [00:45:50] So make sure all the toys are picked up and the the kitchen is cleaned before you go to bed because you can, you wake up and it's, you're in a better mood. Dakota Kidby: [00:45:56] And then you feel good. Alyssa Berry: [00:45:57] I love that stuff. I'm a sucker for all that kind of stuff. Dakota Kidby: [00:46:01] But yeah, just so yeah. Anyway, interesting stuff going down right now and yeah, so. But yeah, for our Canadian listeners, getting yourself educated around what's going on with tariffs and flipping the script on how you shop, very important right now. And we'll definitely talk about that in another episode coming up pretty soon here too. But yeah, other than that, I think we're out of time for today. So we appreciated having you guys listen in and we will see you in two weeks. Alyssa Berry: [00:46:34] Thanks for tuning in to another episode of Ladies Who Launch. 

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

Balancing a thriving bakery business while homeschooling young children is no small feat, but Kelly Wolf of Gloria Grain Bread has found a way to make it work. In this episode, Kelly shares her journey from baking yeast breads for family gatherings to running a successful microbakery—all while transitioning to homeschooling. She talks about how she built her business from the ground up, the challenges of managing time and energy, and the lessons she's learned along the way.If you're a mom trying to juggle running a business and raising kids, this episode is for you. Kelly opens up about the mindset shifts that helped her embrace flexibility, the importance of setting realistic boundaries, and the joy of finding a rhythm that works for both her business and her family. Plus, she shares her best strategies for keeping little ones engaged while still getting work done in the kitchen. Resources & Links: Follow Kelly on Instagram (@GloriaGrainBread) →https://www.instagram.com/gloriagrainbread Follow Caroline on Instagram (@carolinebower_sourdough) for Microbakery Tips! → https://www.instagram.com/carolinebower_sourdoughFind links to all of my favorite microbakery supplies here: https://carolinebower.com/linksMentioned in this episode:Try Sunrise Flour Mill Organic Heritage Flour My kids have been DEVOURING the banana bread that I've been making with the Heritage White Flour, and my customers are so excited about the 50/50 Whole Wheat Heritage that I've added to my menu using the Heritage Whole Wheat Flour!20% off Sunrise Flour Mill

Your energy is your most valuable business asset, and protecting it is the key to building a sustainable microbakery. In this episode of The Bread Winner Podcast, I'm sharing the daily and weekly rhythms that have helped me create a thriving business without sacrificing my well-being. From essential non-negotiables like sleep, meals, and movement to structuring your workweek for better efficiency, these small but powerful changes will help you prevent burnout and keep your business running smoothly.I'll walk you through how I optimized my work hours, created better batch-working systems, and built simple lifestyle routines that reduce stress and free up mental space. Whether you're struggling with exhaustion, feeling like your business is taking over your life, or just want to improve your workflow, this episode is packed with actionable strategies to help you reclaim your time and energy.Key Takeaways:Why your energy is your most valuable business currency.The three daily habits that should be non-negotiable for every microbakery owner.How to structure your weekly rhythms for better work-life balance.The power of batch-working and how to implement it in your business.The importance of taking a dedicated day off (and how to make it work for you).Small lifestyle shifts that will reduce stress and increase efficiency.Resources & Links:Follow me on Instagram (@carolinebower_sourdough) for microbakery tips! → https://www.instagram.com/carolinebower_sourdoughBook a One-on-One Coaching Call for Bakery Business Support → https://stan.store/Carolinebower_sourdough/p/build-a-thriving-microbakery-with-11-coachingDownload the FREE Guide and Checklist, Your First Steps to a Successful In-Home Bakery to begin building YOUR thriving microbakery! → https://mailchi.mp/thebluebirdbreadco/checklistIf you loved this episode, make sure to follow the show so you never miss a new one! Episodes drop every Monday and Thursday. Until next time, happy baking!Mentioned in this episode:Try Sunrise Flour Mill Organic Heritage FlourI'm a HUGE fan of Sunrise Flour Mill both for speciality products in my microbakery as well as for my family! I know I'm maximizing the nutrition of everything I bake using Sunrise Flour!20% off Sunrise Flour Mill

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.

https://freeneville.podia.com/quantum-call-4-timeless/buy"So how long is it going to take to fix this?"That's the question you ask a mechanic when your shit buggy breaks down.But really? The better question is:

Today we're talking Hooters (death by private equity), Sourdough (easier than you think), gardening (do it), Lima beans and why you likely hate them, and Coldplay is the okra of pop music.As always, find us here:https://www.speakpipe.com/InTheWeedsWithBenRandallhttps://www.facebook.com/groups/774902433251568https://www.instagram.com/chefbenrandall/ https://podcasts.apple.com/us/podcast/in-the-weeds-with-ben-randall/id869521547intheweedswbr.comhttps://www.redbubble.com/people/enzwell/shopintheweedswbr@gmail.com

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  

EP468. In this solo episode of The Mom Room, Renee Reina takes us through the highlights of her perfect weekend—filled with cozy vibes, homemade sourdough, and a little bit of self-reflection and Lego. She shares the reality and tediousness of her sourdough-making journey, the books she's been loving lately, and the surprising revelation that her pants STILL don't fit! (Spoiler: she might just have to break down and buy bigger pants, and she's totally not ashamed about it.) Tune in for relatable mom life moments, kitchen experiments, and some solid book recommendations that'll make you want to curl up and read all weekend long. Perfect for anyone who's ever felt like their pants are holding them hostage. Learn more about your ad choices. Visit megaphone.fm/adchoices

Ready to become a carbivore? In Part 2 of our convo, Phoebe Lapine breaks down how embracing carbs (the right way) can help with hormone health, blood sugar balance, and even perimenopause. Forget the stress of elimination diets—instead, Phoebe shares how experimenting with slow carbs and adding “carb companions” like fiber, fat, and protein can transform your health without sacrificing the foods you love. We also get into the nitty-gritty of why Italian pasta feels different on your stomach, what makes sourdough bread easier to digest, and how to navigate those confusing “health” food aisles without falling for sneaky marketing. It's all about finding what works best for YOU and making peace with your plate—no guilt, no fear, just balance. Tune in, take notes, and start building your personalized carb plan for 2025! Get Your Copy of Carbivore! HEALERS & HEAL-LINERS: Slow carbs are your best friend. Carbs like quinoa, lentils, and starchy vegetables digest slowly, keeping blood sugar stable and energy levels steady. Pair your carbs for better balance. Adding fiber, fat, or protein to carbs helps slow down glucose absorption, reducing blood sugar spikes and crashes. Pasta in Italy feels different for a reason. European wheat varieties and traditional processing methods result in pasta that's easier to digest compared to many U.S. brands. Sourdough is easier on the gut. The fermentation process in sourdough bread breaks down gluten and makes it more digestible, especially for those with mild sensitivities. Charities to donate to for LA Wildfires:  CalFire Benevolent Foundation https://calfire.foundation/donations/  California Fire Foundation https://cpf.salsalabs.org/cff-donation/index.html  Widows,Orphans & Disabled Firefighters Fund: https://www.wodff.org/  Pasadena Humane Society https://give.pasadenahumane.org/give/654134#!/donation/checkout  Global Empowerment Mission https://www.globalempowermentmission.org/donate/  -- HEAL SQUAD SOCIALS IG: https://www.instagram.com/healsquad/ TikTok: https://www.tiktok.com/@healsquadxmaria HEAL SQUAD RESOURCES: Heal Squad Website: https://www.healsquad.com/ Maria Menounos Website: https://www.mariamenounos.com My Curated Macy's Page: Shop My Macy's Storefront AquaTru: https://aquatruwater.com/ code: HEALSQUAD AirDoctor: https://airdoctorpro.com/ code: HEALSQUAD Prenuvo: Prenuvo.com/MARIA for $300 off Sleep Number: https://www.sleepnumber.com/ Phoebe Lapine's Resources: Instagram:Instagram: https://www.instagram.com/phoebelapine/?hl=en  Website: https://feedmephoebe.com/  ABOUT MARIA MENOUNOS: Emmy Award-winning journalist, TV personality, actress, 2x NYT best-selling author, former pro-wrestler and brain tumor survivor, Maria Menounos' passion is to see others heal and to get better in all areas of life. ABOUT HEAL SQUAD x MARIA MENOUNOS: A daily digital talk-show that brings you the world's leading healers, experts, and celebrities to share groundbreaking secrets and tips to getting better in all areas of life. DISCLAIMER: This Podcast and all related content ( published or distributed by or on behalf of Maria Menounos or Mariamenounos.com and healsquad.com ) is for informational purposes only and may include information that is general in nature and that is not specific to you. Any information or opinions provided by guest experts or hosts featured within website or on Company's Podcast are their own; not those of Maria Menounos or the Company. Accordingly, Maria Menounos and the Company cannot be responsible for any results or consequences or actions you may take based on such information or opinions. This podcast is presented for exploratory purposes only. Published content is not intended to be used for preventing, diagnosing, or treating a specific illness. If you have, or suspect you may have, a health-care emergency, please contact a qualified health care professional for treatment.