Podcasts about sourdough bread

If you've ever considered making your own fresh flour or wondered about the benefits of using a grain mill, this episode is packed with insights! We dive into the world of grain milling, whole-grain nutrition, and bread-making with industry expert Gary Leavitt, president of Nutrimill. Gary shares his extensive knowledge from over 45 years in the kitchen appliance industry, discussing the importance of fresh-milled flour, choosing the right grains, and how milling at home can revolutionize your baking. We'll also explore Nutrimill's grain mills, their features, and why they've become a staple for home bakers.   Episode Highlights: Why mill your own flour? The hidden nutrient loss in white flour & how fresh flour transforms your baking.  What grain berries to buy and everything you need to know to easily get started milling your own flour. The difference between Nutrimill's stone mill and classic mill. Where to find organic grains for the best flour. How long you can store fresh flour in the freezer without losing nutrients. Where to purchase fresh flour if you don't want to mill your own.   Resources & Links: Shop Nutrimill's Grain Mills & Accessories Exclusive Discount Code: Use code MIXITUP for $20 off any non-sale item! Nutrimill Blog & Recipes (Try the Carrot Cake Recipe!) Where to Buy High-Quality Grains: Azure Standard | Teeton | Palouse Grains Follow Nutrimill on Instagram, Facebook, and YouTube Jamie's Sourdough Bread recipe Jamie's Potato Flake Sourdough recipe   Liked this Episode? Check these Out! Grains, Mills, and Bread Tips with Nutrimill's President Gary Leavitt Listen on Apple Podcasts or Spotify Watch on YouTube Jamie's Newest Obsession: Making Sourdough Bread Listen on Apple Podcasts Watch on YouTube   Where to Listen? Find this episode on Apple Podcasts, Spotify, and YouTube. Don't forget to subscribe, leave a review, and follow along for more episodes, friends!

Allyson Grant of Baldwin City, KS shares her wild journey from starting a home bakery to growing a chain of cupcake stores, appearing on the Food Network, and coaching cottage food entrepreneursGet full show notes and transcript here: https://forrager.com/podcast/136

Fr. Ben serves up sourdough in this episode. He talks about what makes it have the tang. This process of creating a sourdough starter can easily be related to how our hearts can become sour over time. Take a listen! Got a question you'd like to ask Fr. Ben? You can submit questions and topic ideas for the podcast through Facebook or you could email us at soulfoodpriestmemphis@gmail.com. The questions can be on faith or food! You can also follow us on Facebook and YouTube at Soul Food Priest. Thanks for listening!

On this episode of Bounced From The Roadhouse:Special Guests in 4B:StarbucksApple's New LocationHouse RepairsStupid CriminalsWhiskey MyersDear SnarkySourdough BreadWould you RatherPrison for 30 YearsJenny and TinaCandy Crush LawsuitPlantar FasciitisQuestions? Comments? Leave us a message! 605-343-6161Don't forget to subscribe, leave us a review and some stars Hosted on Acast. See acast.com/privacy for more information.

Fallacy: Wheat-based sourdough bread is not safe for someone with Celiac or Gluten Sensitivity to eat. There is nothing about the fermenting process that "neutralizes" the gluten.Gluten Free Watchdog tested 3 wheat-based sourdoughs and they were all found to have significant ppm levels of gluten. Read more here: https://www.glutenfreewatchdog.org/news/sourdough-wheat-bread-is-not-safe-for-folks-with-celiac-disease/ Hosted on Acast. See acast.com/privacy for more information.

In this episode, I'm sharing everything I've learned about art of bulk baking. This episode is packed with tips to streamline your process, avoid common pitfalls, and embrace the learning curve. I share my personal starter routine, how I scale recipes efficiently, tips for proofing dough in bulk, and why investing in the right tools—like bins, dedicated fridges, and mixers—can be game-changing. You'll also hear about techniques for mixing dough, managing inclusions, and open baking versus alternatives like Dutch ovens or loaf pans.Bulk baking can feel overwhelming, but with practice, patience, and a few tools and techniques, you'll soon find your rhythm. What You'll Learn in This Episode:My starter routine and how to scale it for big bake days.Why bins are a baker's best friend for mixing dough.Tips for scaling recipes and proofing dough in bulk.How refrigeration and baking techniques impact bulk production.Links to things we talked about: Join The Bread Winner Inner Circle: https://stan.store/Carolinebower_sourdough/p/innercircle-f1vcaxb6Grab my Recipe Calculator Spreadsheet: https://stan.store/Carolinebower_sourdough/p/get-my-recipe-calculator-spreadsheet-nowFind links to all of my favorite everyday products, including dough bins and starter containers: carolinebower.com/linksDownload the FREE Guide and Checklist, Your First Steps to a Successful In-Home Bakery at https://mailchi.mp/thebluebirdbreadco/checklist to begin building YOUR thriving microbakery! Caroline Bower Instagram: https://www.instagram.com/carolinebower_sourdoughMentioned 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

We love sourdough bread in this WTJ household! So, Alia decided to take on a fun project and learn how to MAKE sourdough bread from scratch. It's been a process and every day seemed to be all about this sourdough loaf. We hope you enjoy this episode as much as we did.

#204 In this episode Melissa and Jam delve into the fascinating biochemistry behind sourdough bread. They explore the role of microorganisms, including different strains of yeast and bacteria, in the fermentation process. The discussion covers how these organisms contribute to the unique flavors and textures of sourdough, and addresses common questions from listeners about its health benefits, the impact of tap water, and the variability of sourdough starters. The episode combines scientific insights with personal anecdotes about sourdough baking, shedding light on why this bread is so special and why it has gained popularity. 00:00 Introduction to Sourdough Curiosities 00:50 Meet the Hosts and Episode Inspiration 01:16 Listener Questions and Sourdough Popularity 02:48 The Science Behind Sourdough 03:18 Microorganisms in Bread Making 03:43 The Role of Yeast and Fermentation 07:33 Sourdough Starters and Fermentation Process 13:02 The Symbiotic Relationship in Sourdough 16:00 Recap and Listener Questions 20:18 The Art and Chemistry of Sourdough 22:02 Challenges and Rewards of Sourdough Baking 24:46 Sourdough Microbiome and Health Benefits 31:24 Impact of Water on Sourdough 32:55 Sourdough Preservation and Final Thoughts 36:39 Community Engagement and Support References from this episode: https://www.acs.org/pressroom/reactions/library/the-ultimate-donut-battle-cake-vs-yeast.html https://www.scientificamerican.com/article/single-celled-science-yeasty-beasties/ https://www.ncbi.nlm.nih.gov/books/NBK8125/ https://www.cambridge.org/core/journals/british-journal-of-nutrition/article/acute-impact-of-ingestion-of-breads-of-varying-composition-on-blood-glucose-insulin-and-incretins-following-first-and-second-meals/A4C860D917A29E4C784B4B2E16C8D0CB https://pmc.ncbi.nlm.nih.gov/articles/PMC3317179/#B18https://journals.asm.org/doi/10.1128/aem.68.2.623-633.2002 https://pmc.ncbi.nlm.nih.gov/articles/PMC3317179/ https://pmc.ncbi.nlm.nih.gov/articles/PMC10103004/ https://www-sciencedirect-com.libproxy.library.unt.edu/science/article/pii/S2161831322013023 https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2023.1230043/full?trk=public_post_comment-text https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2022.989421/full https://pmc.ncbi.nlm.nih.gov/articles/PMC6345887/ https://journals.asm.org/doi/full/10.1128/spectrum.01121-23 https://www.mcgill.ca/oss/article/nutrition-technology/science-sourdough-and-how-jar-microbes-could-help-keep-your-bread-fresher-longer https://youtu.be/C_mU2slhltI https://youtu.be/yp_iaxtLCZs https://www.scientificamerican.com/article/the-science-of-sourdough-how-microbes-enabled-a-pandemic-pastime/ 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

Delaney Peters of Wasilla, AK shares how her cottage food bakery became a massive success within its first year, despite having modest business ambitions and also being a stay-at-home mom of an infantGet full show notes and transcript here: https://forrager.com/podcast/132

TIME STAMPS: 00:28 Dr. Robert Kiltz is a renowned PHYSICIAN and FERTILITY DOCTOR featured in: The Wall Street Journal, CNBC, Parents Magazine, & The Today Show. CARNIVORE CONVERSATIONS is a radical and enlightening examination of how the keto/carnivore diet can help to improve a wide range of complex health and environmental issues contributed to by the Standard American Diet (SAD).  WEBSITE: DOCTORKILTZ.COM / IG: @doctorkiltz 06:44 LION CUBS - Advice on how to teach your children healthy habits around what to eat in a world that teaches that toxic foods are healthy! 10:01 Recap of the “Healing Humanity” Meat-Up & a review of The Unholy Trinity by Daniel Trevor. 13:03 “Fruit is okay but only in small amounts. Protein and fat are better for you.” -Everly Milton (5 years old). Proper nutrition starts at CHILDBIRTH! 17:15 SOURDOUGH BREAD is lower in GLUTEN but still has the LECTIN and OXALATE content of other commercial breads

Today on the podshow we are talkin' sourdough bread. We discuss every posssible thing related to sourdough: making a starter, baking the bread, using discard to make incredible cookies, how to mill your own grain, and more! Enjoy!

On this episode of Beyond the Bucket List, we're diving into something I've always wanted to try: baking sourdough bread. For me, life isn't just about checking things off a list—it's about learning, doing, and figuring things out along the way. That's why I'm tackling sourdough, a skill as old as time and as satisfying as it gets. We'll explore why sourdough is worth the hype, what tools you'll need to get started, how to create and care for your starter, and~of course~how to bake your very first loaf. Whether you're dreaming of fresh-baked bread or just curious about taking on new challenges, this episode will inspire you to roll up your sleeves and try something new! Follow along and join the adventure:

Paul Reiser talks to Tom about his career highs and lows, family, working with your kids, and the time Johnny Carson didn't invite him to sit on the couch.

Matters Microbial #66: Digesting the Science of Fermented Foods November 20, 2024 Today, Dr. Ben Wolfe, Associate Professor of Biology at Tufts University, joins the #QualityQuorum to discuss how he and his collaborators study novel food fermentations, helping the public understand more about the gut microbiome, and outreach projects involving microbially-associated food. Host: Mark O. Martin Guest: Benjamin Wolfe Subscribe: Apple Podcasts, Spotify Become a patron of Matters Microbial! Links for this episode An overview for beginning Micronauts on microbial fermentation. A more advanced overview of microbial fermentation. A book and website that I highly recommend by Sandor Katz on the subject, including many recipes and background information. The bacterially derived volatile chemical geosmin. An article describing the relationship between geosmin and springtails. An article about leaf cutter ants and how they farm fungi!  I hope to do an entire podcast on this topic soon. An article of Dr. Wolfe and colleague's work showing a relationship between fungal antibiotics and cheese microbiome development.  Dr. Rob Dunn's “Belly Button Microbiome” project, a community science effort. An overview of the community science effort to explore sourdough bread microbiology. An overview of cheese microbiology. A description of cheesemaking and cheese caves.  A cheesemaker with which Dr. Wolfe has worked. A link to a remarkable article by Dr. Wolfe's research group that we discussed in this episode:  “Novel Fermentations Integrate Traditional Practic and Rational Design of Fermented-Food Microbiomes.” A video of a presentation by Dr. Wolfe on cheese microbiology. Dr. Wolfe's faculty website at Tufts University. A website by Dr. Wolfe and coworkers promoting microbial literacy via understanding the positive relationship between food and microbes. The website of Dr. Wolfe's research group. Intro music is by Reber Clark Send your questions and comments to mattersmicrobial@gmail.com

Dorene Discovers Sourdough Bread (11/6/24) by 96.5 WKLH

This tuna salad was on the menu the very first day Mangia opened. Right from the beginning, it was one of our bestsellers, and it still is. People just don't get tired of it. You can add lettuce, watercress, sliced onions, sliced tomatoes, cornichons (they are particularly good), crisp bacon, olives or just about anything you like. And, if you place all (or some) of these ingredients separately on the table and let your guests fix their own sandwiches, they may create tuna salad sandwiches that are memorable.

John McGivern-Steve's Sourdough Bread (10/15/24) by 96.5 WKLH

The Fat One is in Alaksa and is joined by Tim in Alaksa in the (not special) Chair House for a recap of the flights and the first day of activities. Look for a photo of the fat one making Sourdough bread at Noon today. Happy National Caramel Custard Day

Straying away from beer to focus on other "beer adjacent" activities they enjoy, contributor Will Lovell joins Marshall to discuss their views on both sourdough bread making and BBQ. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.

Did you know that sourdough bread is better for your gut health, lower glycemic index, and easier to digest than regular bread? Not to mention that it's made with only 3 simple ingredients - flour, water, and salt.I've officially been making sourdough bread for one year now (so I'm categorically still very much a newbie), but I quickly progressed from casual baker to making all our family's bread and baked goods using sourdough. In this episode I share about everything from the health benefits of sourdough to how I manage to make all our baked goods from scratch. If you are interested in getting into sourdough this episode is full of resources and beginner tips. Or maybe you're simply curious about my love story with sourdough and this episode inspires you to make more food the way that God designed it, whether that's sourdough or not!0:00 Introduction3:30 Prayer4:13 What is sourdough6:33 Why I started making sourdough bread9:12 Health benefits of sourdough11:45 Making food from scratch 13:01 Sourdough is a fun creative outlet14:54 How I fit sourdough into my life17:12 Making all my family's bread from scratch18:43 Gifting sourdough bread20:12 Getting started with sourdough22:09 Consider sourcing sourdough locally23:18 Encouragement to cook and bake from scratchOther episodes referenced:Food Additives: Those Ingredients You Can't Pronounce, They Just Might Be Killing YouSo How Bad Are Seed Oils? God Made Seeds, but Did He Intend for Us to Use Seed Oils?Other resources mentioned:Farmhouse on Boone YouTubeHopewell Heights YouTubeKing Arthur Flour blogLittle Spoon Farm blogThe Clever Carrot blogThe Pantry Mama blogKnow that you can always reach out with prayer requests or listener questions by emailing me at movedbyhimpodcast@gmail.com (or message me on Instagram at @movedbyhim_)!Did you know that leaving a 5-star rating takes only a couple seconds? If you are grateful for this content and are excited to hear more, a quick rating and review would be so greatly appreciated

Dr. Ben Bikman, professor of cell biology and metabolic scientist, delivers a lecture on the importance of fermentation and fermented foods from a metabolic perspective. He began by defining fermentation as the metabolic process where bacteria convert carbohydrates into organic molecules, emphasizing that bacteria primarily consume carbohydrates, not fats or proteins. Fermented foods such as dairy, vegetables, and beverages like kombucha and kefir are common examples. Fermentation not only changes the taste and texture of these foods but also has significant metabolic impacts.A key benefit of consuming fermented foods is the reduction in glycemic load, which helps control blood sugar and insulin levels. Dr. Bikman highlightes studies showing that fermented milk improves glycemic control and lipid profiles in people with type 2 diabetes. He pointed out the importance of choosing genuinely fermented products, such as real sourdough bread, which lower postprandial glucose levels compared to conventional bread.Dr. Bikman also discussed the production of short-chain fatty acids (SCFAs) during fermentation, such as acetate, propionate, and butyrate. These SCFAs have multiple health benefits, including improving gut health by maintaining gut barrier integrity, promoting an anti-inflammatory environment, and feeding gut cells. Additionally, SCFAs enhance metabolic functions, such as stimulating mitochondrial biogenesis and improving insulin sensitivity, which are crucial for overall metabolic health.Fermented foods also provide probiotics when consumed raw and unpasteurized. These beneficial bacteria can help balance the gut microbiota, improve digestion, and support immune function. Dr. Bikman emphasizes the importance of incorporating raw, fermented foods into the diet to reap these probiotic benefits.Lastly, Dr. Bikman introduced the concept of antinutrients, naturally occurring compounds in plant-based foods that can interfere with nutrient absorption. He explained that fermentation helps reduce the levels of antinutrients such as phytic acid, lectins, oxalates, and tannins, thereby enhancing the bioavailability of essential nutrients. He concludes by encouraging the incorporation of fermented foods into the diet as part of a strategy to control carbohydrate intake and improve metabolic health.https://www.insuliniq.com 01:00 – Overview of Fermentation02:00 – Definition and Examples of Fermented Foods04:00 – Benefits of Fermented Dairy: Kefir06:00 – Fermented Foods and Glycemic Control08:00 – Sourdough Bread vs. Conventional Bread10:00 – Introduction to Short-Chain Fatty Acids (SCFAs)12:00 – SCFAs and Gut Health13:00 – SCFAs and Metabolic Benefits15:00 – Probiotics in Fermented Foods16:00 – Importance of Raw, Unpasteurized Fermented Foods17:00 – Introduction to Antinutrients18:00 – Examples of Antinutrients: Phytic Acid, Lectins, Oxalates, Tannins20:00 – Fermentation's Role in Reducing Antinutrients#FermentedFoods #MetabolicHealth #DrBenBikman #Fermentation #GutHealth #Probiotics #ShortChainFattyAcids #GlycemicIndex #InsulinResistance #Kefir #Sauerkraut #Kimchi #Kombucha #HealthyEating #NutritionScience #DiabetesManagement #AntiNutrients #HealthyGut #Mitochondria #InsulinIQMy favorite meal-replacement shake: https://gethlth.com (discount: BEN10)My favorite electrolytes (and more): https://redmond.life (discount: BEN15)My favorite allulose source: https://rxsugar.com (discount: BEN20)References:(Due to character length constraints, references are not posted here. For a complete list, please email: support@insuliniq.com with your request.) Hosted on Acast. See acast.com/privacy for more information.

Some of the best life lessons come from the simplest moments! Much like how today's episode was inspired by! While making sourdough bread a few months back, I realized that there are a ton of life lessons that are totally applicable to real life, too! So, that's what today's episode is all about! I pray you enjoy today's episode, and it encourages you, friend! . . . Follow the Hearty Homemaker Podcast on Instagram- https://www.instagram.com/heartyhomemaker/   EMAIL US   Have any questions, or would like for us to cover a specific topic? Email us at hello@heartyhomemaker.com! We look forward to hearing from you!

Welcome to the Breadwinner Podcast! Host Caroline Bower shares invaluable insights and detailed steps for sourdough micro bakery owners who want to successfully sell their products at farmers markets. From finding the perfect market, contacting organizers, and planning your setup, to determining how much product to bring and how to manage sales, Caroline covers it all. Dive into this episode to develop a clear and actionable plan for your next market day, and learn tips on engaging with customers, diversifying your offerings, and handling unexpected challenges. This episode is packed with practical advice and inspiration for new and seasoned market vendors alike.00:47 Getting Started with Farmer's Markets01:25 Finding the Right Market05:27 Contacting Market Organizers08:26 Preparing Your Product Inventory13:35 Setting Up for Market Day17:47 Engaging with Customers18:58 Backup Plans and Final TipsLinks to things we talked about: Caroline Bower Instagram: https://www.instagram.com/carolinebower_sourdoughSquareMarket essentials checklistFree Planner Download

It's summertime, and most people don't think about making bread. They don't want to heat up the kitchen, and it seems more of a fall and winter thing unless . . . you're me. Summer bread making is a special habit I developed many years ago, and it has become a ritual. I want to encourage you to do it, too. I can show you what I do to make bread in the hot summer months. Tune in to Learn more. Episode link:  https://www.culturedfoodlife.com/podcast/episode-290-summer-sourdough-bread-grilled-or-baked/ Link(s) I talked about: Article: https://www.culturedfoodlife.com/summer-sourdough-bread-grilled-or-baked/ Check out these other links: My Story Video: https://youtu.be/CbX9Nv9OtGM For health tips and recipes, subscribe to our weekly emails. We'll also send you our free Getting Started Guide: http://bit.ly/2BnHpay For health tips and recipes, subscribe to our weekly emails. We'll also send you our free Getting Started Guide: http://bit.ly/2BnHpay Listen to all my podcasts: http://bit.ly/cflpodcast Become a Biotic Pro Member: http://bit.ly/2kkhwS1 Cultured Food Recipes: http://bit.ly/2UIfY2x Health and Food Topics: http://bit.ly/2SdzIOS My Amazon Shop: https://bit.ly/3KdhEge MY STARTER CULTURES Milk Kefir Grains: http://bit.ly/2rQ99PE L. Reuteri Superfood: https://bit.ly/LReuteriSuperfoodStarter L. Gasseri Superfood: https://bit.ly/LGasseriSuperfoodStarter Easy Kefir: http://bit.ly/2MQ1nPV Kefir Soda Starter: http://bit.ly/3YVErTa Kombucha Starter: http://bit.ly/2g2R9hE Vegetable Starter: http://bit.ly/2SzzVem Water Kefir Crystals:  http://bit.ly/2irmImW Sourdough Starter: http://bit.ly/2IjaaXK Other items in my store: http://bit.ly/2HTKZ27 STAY CONNECTED Instagram: http://instagram.com/culturedfoodlife/ Facebook: https://www.facebook.com/CulturedFoodLife/ Pinterest: http://pinterest.com/donnaschwenk/ Twitter: https://twitter.com/donnaschwenk

Welcome to The Main Thing Podcast! Each episode we bring you a concise, high impact wisdom lesson from one of the wisest people I know. Studying their wisdom and learning together, we all get just a little bit better at this thing called life.   Curiosity, Climbing and Community: Wisdom Lessons from SEAL Spouse, Bold Business Leader Holly Fussell   Holly Fussell is one of the most diverse and curious people I've ever met. She's a certified yoga instructor, an experienced triathlete, and a formally trained sommelier who studied at the Culinary Institute of America.   Holly was a military spouse for more than 10 years with an active duty Navy SEAL for a husband, so she knows what it is like to face transition and uncertainty.    We'll have fun as we explore Holly's rich, diverse wisdom. Along the way you will learn: How to be truly adaptable, especially when facing uncertainty. Plus you will hear tips on how to avoid the comparison trap. How to look within and trust that you have everything you need.   More About Our Wise Guest With her husband, Holly Fussell owns Water Stone Outdoors, a specialty outdoor gear and apparel shop in Fayetteville, WV. She looks forward to being a part of job creation in the growing outdoor recreation economy in West Virginia.   While living in Washington, D.C., Holly worked with non-profit organizations supporting access to healthy, high-quality food. She served on the Board of Directors for SEALKIDS for five years, an organization supporting academic challenges and special needs for children in the Navy SEAL community.   Holly recently completed her MBA through West Virginia University and volunteers in her community, serving on the Board of Directors for the Fayetteville Visitors and Convention Bureau.   She is the mother of two childre and enjoys spending time outdoors with family and friends.   Now gear up and get ready. Over the next 19 minutes, you'll discover why Holly Fussell is one of the wisest people I know.   Resources Connect with Holly on LinkedIn to read her essays on small biz ownership Waterstone Outdoors website Episode 32 of our podcast, featuring Navy SEAL Chris Fussell Our website for additional wisdom resources   Credits Editor + Technical Advisor Bob Hotchkiss Brand + Strategy Advisor Andy Malinoski PR + Partnerships Advisor Rachel Bell Marketing, Social Media and Graphic Design Chloe Lineberg   Stay Connected with Us on Social YouTube @themainthingpod Twitter @themainthingpod Instagram @themainthingpod Facebook  @TheMainThingPod LinkedIn   Help Support and Sustain This Podcast Become a subscriber. Share the podcast with one or two friends. Follow us on social media @TheMainThingPod Buy some Main Thing Merch from our Merchandise Store. Buy a book from our curated wisdom collection on bookshop.org. Become a patron and support us on Patreon with funding.   Episode Chapters [0:03:30] - Holly's diverse background [0:06:03] - About Waterstone Outdoors; the new vision for the store [0:05:23] - How Skip and Holly are connected [0:09:42] - Life as a military spouse; being married to a Navy SEAL [0:14:00] - Holly reveals her Main Thing wisdom lesson [0:15:07] - Growth mindset; the importance of curiosity; learning by trying [0:16:45] - Surrounded by high-performers; avoiding comparison trap [0:18:14] - Fallacy of making assumptions about successful people [0:19:16] - Ingredients for a life of intention   Keywords Small Business, Adaptability, Growth Mindset, Excellence, Military Spouse, Comparison Trap, Perfectionism, Intentionality, Pursuing Fulfillment, High Achievers, Emotional Intelligence, Intentional Living, Personal Development, Multiple Intelligences, SEAL Team, Navy, Community, Meaningful Relationships, Entrepreneurship, Yoga, Triathlete, Sourdough Bread, Rock Climbing, Sommelier, Foreign Language Teacher, High Performers, Effort, Outcomes, Exciting Updates, Revitalized Store, Waterstone Outdoors, Fayetteville, New River Gorge, National Park  

Mollie Engelhart is a chef, restauranteur and farmer.  She is the owner of Sage Regenerative Kitchen & Brewery (with two locations in California), as well as the owner of Sovereignty Ranch in Bandera, Texas.  Her restaurants were previously 100% vegan but she added meat to the menu after learning about regenerative farming.  We discuss her restaurants & latest event space, regenerative farming, owning a business in California, health and more! 0:00:00 - Intro0:00:13 - Transition from Vegan to Regenerative Farming 0:09:10 - Organic Vs. Conventional Farming 0:14:15 - Methane, Food Waste & Cows in Pastures0:18:10 - Trying to Get Support for Regenerative Food 0:22:45 - Relation to Eating Meat & Nature 0:24:55 - Processed Foods 0:29:25 - Trying to Make a Profit with Food & Brewery 0:32:55 - Owning a Business in California 0:41:20 - California Raising the Minimum Wage 0:47:20 - Investing In Our Health & Radical Centrists 0:49:50 - Pandemic, Vaccines, Masks, & the Media 1:05:30 - Revolution, Natural Foods & Health 1:13:30 - Sourdough Bread, Glyphosate, Gluten & Peanut Allergies 1:20:00 - Promotions 1:22:55 - Outro Sage Kitchen website:https://www.sageregenkitchen.com/Sovereignty Ranch website:https://www.sovereigntyranch.com/Chuck Shute link tree:https://linktr.ee/chuck_shuteSupport the Show.Thanks for Listening & Shute for the Moon!

Host Will Larry announces an exciting new Giant Robots Smashing Into Other Giant Robots podcast limited series focusing on Europe, West Asia, and Africa and introduces new co-hosts Sami Birnbaum, Svenja Schäfer, Rémy Hannequin, and Jared Turner! Sami sets a fun challenge for the team to devise a name for the new series by the end of the podcast. The co-hosts engage in an icebreaker game where Sami randomly generates questions for each to answer. The team members talk about their paths into the tech industry. Jared, Rémy, and Will share stories of discovering their passion for tech, overcoming initial struggles, and finding their niche within the field. They discuss the importance of patience, problem-solving, and continuous learning in their careers. Sami emphasizes the value of realistic expectations and the ability to spend time with complex problems to find solutions. As the first show progresses, the co-hosts have an amazing time brainstorming potential names for the new series, and ultimately, the team decides on "Giant Robots On Tour" to capture the spirit of exploration and collaboration across different regions. We're excited to keep bringing you this new limited EWAA series! Please subscribe and follow along with us! Follow Sami Birnbaum on LinkedIn (https://www.linkedin.com/in/samibirnbaum/). Visit his website: samibirnbaum.com (https://samibirnbaum.com/). Follow Svenja Schäfer on LinkedIn (https://www.linkedin.com/in/svenjaschaefer/). Visit her website: svenjaschaefer.com (http://svenjaschaefer.com/) Follow Rémy Hannequin on LinkedIn (https://www.linkedin.com/in/rhannequin/). Visit his website rhannequ.in (http://rhannequ.in/) Follow Jared Turner on LinkedIn (https://www.linkedin.com/in/jaredlt/). Follow thoughtbot on X (https://twitter.com/thoughtbot) or LinkedIn (https://www.linkedin.com/company/150727/). Transcript: WILL: This is the Giant Robots Smashing Into Other Giant Robots podcast, where we explore the design, development, and business of great products. I'm your host, Will Larry. And today, we're announcing a new limited series of the podcast focused on the region of Europe, West Asia, and Africa. Please welcome our new co-hosts. Let's start with Sami. Can you introduce yourself? SAMI: I'm Sami. I'm a developer at thoughtbot based in the UK, in London specifically. And I'm really looking forward to this new Europe, West Asia, and Africa podcast, although we are going to need to come up with a name. We haven't got one yet because we're busy people, and we're consultants the rest of the time. But the plan is to get one. I don't think there's any quicker way to do it than just for ourselves to come up with one. And so, I think we should do a bit of a challenge here. I think we could say that by the end of this podcast, we'll have a name. I don't know what that's going to be. I don't know what that's going to look like. But we'll go around at the end of the podcast, and we'll see if one of us during this podcast can pick a name for this new series. I'm going to pass on to Svenja. Hey, Svenja. SVENJA: Hi, Sami. Thank you so much. My name is Svenja. I'm a developer and development team lead at thoughtbot. I live in Spain, more precisely in Almería. It's part of Andalusia. It's all the way in the South of Spain. I'm very excited to be in this podcast. And about the name, I'm also very excited about that. No clue yet. That's it for now from my side. Rémy, do you want to go next? RÉMY: Thank you, Svenja. I'm Rémy. I'm a software developer at thoughtbot. I joined a little bit more than one year ago. And I'm working from Paris, France. And I'm very excited to join this series. Jared, do you want to go next? JARED: Yeah. Thanks, Rémy. Hi, my name's Jared. I'm a product manager at thoughtbot. I am originally from Australia, but I live in London. And you're currently hearing me from Scotland. I'm very excited to hear what we're going to discuss over the course of this limited series and to hear what name Sami is about to come up with on this very podcast. Sami, back to you. SAMI: Yeah. Thanks, Jared. It's great to be doing this with all of you. And formal intros are great, right? So, now everyone kind of knows our position at thoughtbot and where we live. But I was thinking possibly to spice some things up...I've never done a game like this before, so I have no idea where this is going to go. It's kind of an icebreaker game where I use a random icebreaker generator online. They're not my questions. They're generated by someone else, which makes it even more risky. I'll kind of go to each of you individually with an icebreaker question that I've generated, and you're going to have to answer the question. You have no idea what's coming. I have no idea what's coming. But it's a great way of other people getting to know kind of more about us in a more informal way, in a way which we might not think about sharing things. I will do you a favor, though; I'll give everyone two skips, okay? So, I'll hit you with a question, and then, if you don't like the question, you can skip the question. But you've only got two skips, so I would say use them wisely. Because if you skip and you get a worse question, you're not going back to the previous one. Oh, okay, this is interesting. I'm going to start the way we intro'd, just to make it fair. Svenja. SVENJA: I'm scared. I'm scared [laughs]. SAMI: You should be scared. The best thing about this game is the one who's hosting doesn't get asked the questions. So, Svenja, this is your question. What is a lesson you feel you learned too late in life? SVENJA: Online banking [laughs]. I don't use online banking for that long. I don't know. I was the last person, I think, who always ran around with cash because I also didn't use credit cards also, so maybe trust in online banking. I'm not sure [laughs] that's a lesson. Sometimes, I probably shouldn't trust in it, but yeah, it would have made my life a little bit easier. Does that count? SAMI: It definitely counts. I mean, what could be more valuable information to know about Svenja? SVENJA: [laughs] SAMI: That she doesn't like online banking. And that's exactly the type of valuable content you will get from the Europe, West Asia, and Africa podcast series, which I hope, in the background, we are all thinking of a name because we cannot just say Europe, West Asia, and Africa series the whole time. WILL: I have a question, a follow-up. So, how did you do banking? Did you go in every single time, deposit, and withdraw inside the bank? SVENJA: Yes, actually, well, I did. It was good and kind of not so good because I always needed to go back home because I had one office I was kind of allowed to go to because all the others they didn't know me. And so, I went there; then I did my transfer there. I like to speak to real people [laughs], which is interesting because I always worked remotely, at least the last ten years, I think. But real-life interaction is kind of important to me. WILL: Yeah, that's neat to know. Okay. Awesome. Awesome. SAMI: That's cool. Okay, Rémy, I have not hit the generator button yet, so I don't know what's coming. Let's hit it now. Okay, this is interesting. What's something you do to relieve anger or stress? RÉMY: I have a lot of different activities. I kind of find it hard not to do anything. I don't know if it's a quality or not, but I know I'm always busy. So, if I'm stressed, I just go to the next occupation, you know. So, I like to do bread at home. I like sourdough bread. It smells amazing. It's not that easy, but you're working with living organisms. It's kind of nice. I read a lot of astronomy magazines because I'm deeply in love with astronomy. Sometimes it works, sometimes it doesn't, but I love to play with my daughter. When you're stressed, sometimes it increases the stress depending, but it's always quite fun. SAMI: That's great. Playing with the kids definitely resonates with me. I've got four of my own, so they keep me busy. Is the sourdough bread is that the one where you have that...I'm going to show how naive I am—my lack of knowledge. You have, like, that starter thing that kind of lives with you. RÉMY: Yeah, exactly, the sourdough starter. That's actually the most fun part for me so far because you have to start from scratch. I mean, you can start with another starter. But it's quite interesting to just start with water and flour, and then you create something living, and it's a mutual benefit. You feed it, and then it feeds you a little bit later when you bake it in 200 degrees in your oven. It's interesting. WILL: You said it's a living organism. So, you said that you started with water and flour. So, what introduces the living organism into the sourdough bread? RÉMY: I lack a bit of the English vocabulary for that. I think it's called yeast. The living yeast on the flour, especially if it's organic, it's just out there, you know, even in the air. And when you just feed it with warm water and, like, a cozy environment, it starts eating the flour, and it develops, and it changes some of the texture and the taste into a lot of things. And then, it's quite powerful for making the bread rise and making a very nice taste and the crust and everything. But I think if I'm correct, Svenja might know a lot more about [inaudible 07:51] bread than me. SVENJA: I don't. I think the reason you said is because I'm German [laughs]. We love bread, and I absolutely love bread, but I don't have the patience to feed something. I don't have kids. I do have dogs. I do feed them, but they also get sometimes a bit of bread. I was never able to do my own sour bread, unfortunately, because I really love it. And I don't get it around here, which is really sad. So, I will look into that. SAMI: That's cool. That brings us to Jared. Jared has been waiting patiently for his question. JARED: Hit me with it, Sami. SAMI: Let's do it. Oh, okay. If you could kick one person out of this podcast...no, I'm kidding. I'm kidding. I'm kidding. I'm kidding. That's not, I mean, no, that was just...that's my own. Okay, let me actually do one. What's one characteristic you admire in others, and why? JARED: Oh, interesting. I think I always appreciate when someone else takes the time to understand someone else's point of view. If that goes a bit meta, like, we live in our own heads so much that it's really nice when someone reflects on how someone else thinks or their point of view. So, that's my one characteristic. SAMI: That's really interesting. And how have you found, I guess, in the world of consultancy, and when you're working with products, how have you found that's kind of helped you when it comes to the product ownership side of things? JARED: Well, it's a constant reminder to do it myself; that's for one thing, especially dealing with a lot of different clients and a lot of different people. It's always really important to think about their perspective, their own customers' perspective. SAMI: That's cool. I'll hand back to Will, but, Will, I'm not just going to hand it back to you for free, right? You're also going to have to do an icebreaker. WILL: Let's do it. SAMI: Will, would you rather receive a shout-out from the CEO at a company all-hands meeting or a private word of thanks from them? WILL: Ooh, I'm usually a private person, so probably private. But I have learned in my leadership, and I've learned this, this is a lesson I've learned: it's like, praise publicly, but then, like, reprimand privately. And so, I think majority of the people like that. But I'm just a private individual person. So, I'm like, just tell me, and I'm okay with that. I don't need everyone else to tell me and to say, "Hey, Will, you did a good job." Because yeah, it just brings pressure and all of that to me. So, I'm more of a private individual. Because also, I can ask more questions then. I can get more detail around like, "Yo, what did you like? Why are you saying a thank you and a shout-out?" So, that's where I'm at. SAMI: Okay, I'll hand back to Svenja. SVENJA: Yeah, I think we should give it back to you as well. So, because I am able to open a website, so that's another lesson I learned: how to type it in. SAMI: [chuckles] SVENJA: And I do find a question for you. Since nobody skipped, we will remove that option for you, Sami. So, you only get one question and that is, what is one thing we would never guess about you? SAMI: Oh, I love that. Should I say how much I hate podcasting? SVENJA: [laughs] SAMI: No, I'm kidding. I haven't done it enough yet to know if I hate it. Ooh, one thing. That kind of means I've got to reveal something, right? Because you would never guess this thing, and you would never know this thing. So, I am 32 years old, and my intention was never to be a developer, ever. So, I actually wanted to be a psychotherapist, a cognitive behavioral therapist, to be precise. And I started on a master's course. I did it for six weeks, and then I realized I couldn't handle it. I had placements in a hospital, and the cases that we were dealing with it was too much for me. It was too overwhelming, and I didn't have the skills to kind of handle that as well as my own personal world. So, at the age of about...I've got to remember what age it was. I think it was about 25 years old, 24, 25 years old. I already had one kid, and I was married with one child. And what am I going to do? My whole plan to be a psychotherapist that I'd done my undergraduate degree to go towards, and now I was on this master's just kind of fell apart. So, it's like, what's the easiest thing I can do? And that was to learn to code, right [chuckles]? Well, I'd always been good at computers. I'd always been fixing things. I was always the one at home who'd been asked, you know, "There's a problem with this computer." Normally, it was the printer, and I hate printers, but that's for a totally other episode. I could do a whole episode on printers. My one next to me is currently plugged in. I don't use Wi-Fi—Bluetooth with it because it's just not worth it. But either way, so I wrote my first line of code when I was 25. That was the first time I ever saw code, wrote HTML, and knew what it was. So, I never wanted to be a developer. Here I am all those years later, but it was never a plan, and I've found myself here. But I'm quite happy for it. SVENJA: That is so interesting and definitely something I wouldn't have guessed. SAMI: Yeah, it's been one hell of a journey, shall we say, but an exciting one. SVENJA: I would be super interested how the others of you stepped into the world of tech, so to say. JARED: Similar sort of thing to Sami in that I've always been interested, always been the sort of more technical, geekier person of the school and the social groups. And then, at uni, I actually took some computer science classes, and then quickly felt very confused and ended up doing a bachelor of commerce in marketing and management instead, which was a lot more straightforward basic business degree, sort of tick some things off. But still, like, throughout all that time, always just loved tech, loved reading about it, loved dabbling. And I landed a job at a previous company that I just got a lot of freedom to help out where I needed, problem-solve, do lots of different things. It was quite a small business. I was able to level up a whole bunch of different skills, like some technical and some sort of more managerial as well. That's sort of how I got a lot of my knowledge and then moved on from there. How about you, Rémy? RÉMY: I started in tech right away after high school. So, I had studied...I think we still call it multimedia. It was communication, coding, design, sound, video. I learned how to make step motions, you know, a lot of different things. It was kind of doing everything and trying to find the one thing that you actually like, and I found mine, which was actually coding. I think I found what I liked when I was in school. I remember struggling on math homework. I don't have a very high background in math, but I used to enjoy it. I remember struggling on some homework, and the sensation when you finally find the answer, and you finally resolve the problem it was amazing. And I felt that again in coding. Like, you have a bug, or you have a feature, and you can't make it. And you try again, and you find some clues, but it doesn't work. And at some point, it works, and you finally made it. And it's an amazing sensation. I had it again, like yesterday. It's quite common. I love that so much. So, I think that's how I decided, okay, that's what I want to do every day. SVENJA: Thank you so much, Rémy and Jared. What about you, Will? WILL: Yeah, I think I've told this story before on the podcast, but I always love telling it again. I actually lost my job, and I was really struggling. And if you know me, fashion is not my thing at all, and I was working at this fashion store. It was this clothing store. I hated it. I hated it. Like, there's no shortage on that. I hated it [laughs]. I was working there, and then I also started working at this insurance place. We sold travelers insurance. So, it was very interesting to see how that works. And yeah, I'm not going to say too much about it, but yes, how that works [laughs]. But at that company, the one good thing about it was they were like, as long as you get your work done, you could do whatever you want. And so, one day, I was at home, and my partner was like, "You're struggling. You're just trying to figure out what you're trying to do, and you're struggling." So, she kind of walked me through, like, "What do you want to do?" And I was...when Sami mentioned the printer, I laughed because I was that person also. And printers are tricky because you never know what the real issue is. You just got to tinker with it and hope it works. And yes, you never get the same answer twice, I feel sometimes [laughs]. SAMI: I feel like all our listeners who are kind of really good at fixing printers are thinking like, oh my gosh, I'm going to work at thoughtbot now. I'm going to be an amazing developer one day. WILL: You could. Why not [laughs]? And it's interesting you say that because, like, I was 29 or 30 whenever I started in the field. So, I was a little bit late, I feel sometimes, to get into development. But my wife, she asked me, "You're struggling. You need to do something because this is not going to work. We got to change it up." And I was like, well, I grew up in a small town in Louisiana, in the south of United States, and we didn't have anything tech there. It was just a rural place. And so I never had the opportunity to learn anything about computers. I guess the printer and stuff just came naturally to me, and this was before YouTube and all of that. So, she challenged me. She said, "Go and learn it. Go figure it out. Go learn it." I did. And I forgot who mentioned; somebody mentioned something about being easy getting into development. It was not for me. I remember so many times at the coffee shop just, like, I don't know what I am doing. And if you know anything about me, I sometimes don't have the patience to slow down. And so, I came in, and I wanted to be a senior developer and produce like a senior developer. And I was sadly mistaken that that's not how it work. But five years now, I am a senior developer, so I've enjoyed it. I would not change it for anything, and I love it. So, it's been a good change for me, so I love tech. SAMI: I think it's so helpful to kind of hear realistic expectations about how long it does take. It really is a skill. Some people often ask me, "What is one characteristic that kind of indicates success in the field?" And there isn't just one. But I definitely think that the ability to sit and spend time is so helpful. Because if you can spend time with something and just sit there and, like, be patient, like you were saying, often, you will get to a solution, and it will happen. But it's about almost slowing yourself down and slowing your mind and your brain down. And we kind of call it in industry, you know, the concept of having a rubber duck, which is also a form of I'm stuck on something. I just need to speak this out, not necessarily with someone who can respond, but in a way that allows me to verbalize slowly what's going on. And you'll be surprised how often you reach a solution. So, that's really interesting. So, yeah, we've got this great series coming. We have some great guests lined up. The advantage of doing this series over in Europe, West Asia, and Africa is we're going to get access to some guests within our time zones, within our region that this podcast has not been able to get access to before. And so, we are really excited about the people that we're going to bring on, and you're going to get to hear some of the most incredible podcasts that you've heard. But we don't have a name. We still don't have a name. And I kind of set the challenge at the beginning of this podcast of, well, let's just come up with one. So, who wants to give a shout-out and think about, you know, what this name is going to be? Just to clarify, it's still going to be called the Giant Robots Smashing Into Other Giant Robots podcast, but where you see that kind of title of the individual episode, it will probably have a prefix of kind of the series name just so you know it's from us. Victoria, I feel like you're hiding away somewhere in the background, and I feel like you've got some suggestions up your sleeve. VICTORIA: Yeah, so I love the name of the podcast. I like when I network, and I usually say that, "I'm, like, the co-host of the Giant Robots Smashing Into Other Giant Robots." So, I want to keep the name to be fun. And maybe it's giant robots in a different action like Giant Robots High-Fiving Other Giant Robots or Giant Robots Without Borders, or something like that. That's what I'm thinking. SVENJA: I really like the Giant Robots Without Borders. I really like it. JARED: Sami, you had a good one that I quite liked as well in the spirit of what we've been talking about: Giant Robots On Tour. SAMI: Oh yeah, Giant Robots On Tour. That makes it sound, to me, like we're just going out and having a really fun time, not like we might not be doing sensible things, but we're going on tour. But that kind of also indicates, you know, what happens on tour stays on tour. And we probably need to be conscious that other people will listen to this. So, we have to maybe, like, tone it down if we are the giant robots who are on tour. But yeah, I like Giant Robots On Tour. This is cool. We're actually going to name our series. VICTORIA: I do think it would be funny if it was, like, less...I don't want to say less violent, like, Giant Robots Smashing Into Other Giant Robots, like, Giant Robots Knitting Socks or something, like [laughs], fun, nice, but maybe not as exciting. SVENJA: Baking Bread Together [laughs]. VICTORIA: Giant Robots Baking Bread actually sounds pretty cool. WILL: Giant Robots On Tour because it reminded me since we're talking about the different region, the great English rock band, the Beatles. That's what it reminded me of. So, shout out to the UK. SAMI: Yeah. I actually often drive past...do you know where the Abbey Road studios were? And there's that famous picture of the Beatles on the album cover of where...I don't know which album it is. They're crossing that zebra crossing across the road. There's that picture of all of them. And what you get now is you get loads of tourists. And so, you're trying to drive your car, and they're just hanging out on the zebra crossing, trying to replicate that picture that they had on the album cover. If you're not familiar with what I'm talking about, just Google "Beatles zebra crossing album cover," and you'll get an idea of kind of what I have to face when I'm just trying to drive from A to B sometimes. VICTORIA: Well, that's also part of, you know, bringing up why we were wanting to have some hosts in the Europe, West Asia, and Africa region, is there's a lot of context and things like calling it a zebra crossing. We call it a crosswalk. And just having more context and connection with our guests who are from that area would be really great. I don't know if you all saw the pictures, but for the last RubyConf that was in San Diego, I actually made robot costumes out of cardboard boxes. And there's absolutely a picture of me in a giant robot costume sitting on a lounge chair outside in the sun. So, it might be perfect for your series. SAMI: I think that's a great way to name things, right? Like, if you have a picture that works for a thing, then you have to kind of go with a name like that. Do we vote? How do we come up with it? Is this a democracy? Probably not. JARED: Well, I think one thing we haven't clarified is that Sami, you're our primary co-host for the European adventure. So, maybe you should get the decider. Should you dictate to us? SAMI: I feel like it's almost worth it kind of being the primary host just so I get to pick the name. So yeah, sure, I'm going to decide, so it's Sami's Giant Robots is going to be the name of this series. No, I'm kidding. Let's go with...okay, I'm stuck between without borders and on tour. I'm really stuck between those two. So, no one else can see this. I'm going to say, like, hands up if you want without borders. Hands up if you want on tour. Okay. Okay. Okay. We're going to be calling our new series, with the most exciting guests that you've ever seen, Giant Robots On Tour. You've heard it here first. It's been announced. WILL: Thank you for joining us. I look forward to the Giant Robots On Tour. I am excited about it. I love that we have the diversity at thoughtbot to be able to have this limited series. So, I'm excited to see what comes out of it. So, I can't wait to check it out. I'll be one of the first listeners on every podcast that comes out. You can subscribe to the show and find notes along with a complete transcript for this episode at giantrobots.fm. If you have questions or comments, email us at hosts@giantrobots.fm. You can find me on Twitter @will23larry. This podcast is brought to you by thoughtbot and produced and edited by Mandy Moore. Thanks for listening. See you next time. AD: Did you know thoughtbot has a referral program? If you introduce us to someone looking for a design or development partner, we will compensate you if they decide to work with us. More info on our website at: tbot.io/referral. Or you can email us at: referrals@thoughtbot.com with any questions.

The Cabin is presented by the Wisconsin Counties Association and this week we're featuring Eau Claire County; https://bit.ly/3qsEnIRThe Cabin is also presented by Jolly Good Soda; https://bit.ly/3TSFYY4Campfire Conversation:We're diving into the delightful world of homemade bread across Wisconsin. We'll explore a variety of bread options, from artisanal sourdoughs to traditional hard rolls, and discuss the unique techniques and ingredients that make each one special. Whether it's the simplicity of flour, water, and salt or the addition of locally sourced ingredients, we'll uncover the secrets behind some of the best homemade breads in the state. Join us as we share our favorite finds and offer tips on where to discover these delicious loaves. Get ready for a mouthwatering journey through Wisconsin's homemade bread scene! Inside Sponsors:Best Western; https://bit.ly/3WVAD6JEnbridge; https://bit.ly/48L2KYWPraise in the Pines; https://bit.ly/Praise_in_the_Pines

DM ME "ACADEMY" for details on my Ditch Decade Diets Academy where you get PERSONALIZED coaching to step into your BINGE FREE LIFE!CONNECT WITH LORNA:---> Instagram @lorna_bingeeatingcoach---> Tiktok @lorna_bingeeatingcoach---> DOWNLOAD FREE GUIDE: Top 3 Tips To Stop Binge Eating---> Join my private Facebook group Ditch The Diet & End Binge Eating Support Group. 

Send me a text about the episode!Is sourdough bread truly the health marvel it's made out to be, or just another overhyped trend? In this episode of Tea with Tina, we tackle the recent sourdough craze, weighing its health benefits against the need for a balanced perspective on popular trends. We'll look at how personal experiences shape our views and discuss the importance of considering multiple angles when forming opinions on health fads.We'll also revisit the conversation on weight loss shots like Ozempic. Opinions evolve, and so has ours, as we focus on how to support those using such treatments with proper nutrition and exercise to maintain muscle mass. Whether you're a sourdough enthusiast or curious about weight loss strategies, this episode promises valuable insights and a fun, relaxed chat. So grab your favorite drink, unwind, and join us for another enlightening session on Tea with Tina!

Rob Sanz of Rockville, MD shares how he's added a cottage food bakery to a busy family life and career, and why he has intentionally kept his microbakery small, even though he could easily grow itGet full show notes and transcript here: https://forrager.com/podcast/116

Experiencing transitions can cause an array of emotions, but what happens when you experience multiple transitions at once? This week our guest gives us insight into making several life transitions at the same time, including a shift outside of the classroom!Today, Ali and JoDee sit down with Courtney Fearing. Courtney is a former teacher who currently works as a Customer Success Manager at Skilljar. Together, they'll discuss the risks associated with leaving teaching, the importance of figuring out your non-negotiables, and the challenges of exiting teaching.Connect with Courtney: InstagramLinkedInConnect with Ali and JoDee:Instagram: https://www.instagram.com/teachershiftFacebook: https://www.facebook.com/teachershiftTeacher Shift LinkedIn: https://www.linkedin.com/company/teacher-shiftAli's LinkedIn: https://www.linkedin.com/in/alisimon/JoDee's LinkedIn: https://www.linkedin.com/in/jodeescissors/Websitehttps://www.teachershiftpodcast.com/ Episode Transcriptions https://www.teachershiftpodcast.com/blog

Being [at Work] offers a daily dose of leadership focused on helping you, the leader. During challenging times we need all of the encouragement we can get. Sometimes there's simply no playbook and we just need to do the best we can. Sometimes the best we can do is be reminded of the gifts and insight you already have within. Now, if you're in the midst of a challenging time, our goal at HRD is to help remind and encourage you no matter the situation you're in. Be sure to subscribe and get your daily dose. Resources: HRD: https://hrdleadership.com/podcasts/  

To start, I spoke with the immensely impressive Rhys Powell, who transitioned from Wall Street to Founding Red Rabbit.  Red Rabbit is leading the way to provide meals which represents more culturally diverse cuisines so all students can enjoy a lunch that reflects what they would partake of at home. These meals and menus are curated by professional chefs who live and grew up within the same culture and heritage of the surrounding communities, and those meals are provided through Red Rabbit's lunch programs which are currently being offered within the Tri-State region, with plans to continue to expand. So, what does that mean to you?  Tune in to find out, and share with anyone you know who is a teacher, parent, or advocate for nutritional meals for children in schools.Speaking of schools and food...my next guest, Zach Poznan, was formerly the math teacher at Conwell Middle School in Kensington.  The math teacher-turned-baker began his path to owning Brass Monkey Bread Co. during the pandemic, and after several mishaps and a fellow friend/sourdough enthusiast asked for help--Zach came to his friend's rescue while re-igniting his desire to try something new.  Armed with more knowledge on how to make sourdough (and their starters), Zach raised the bar to become a sourdough aficionado.  Today, Zach has since transitioned into working as the full-time owner and head baker for Brass Monkey Bread Co, and is excited to join us and share where we can carb-load when he vends at various locations throughout the year.Lastly, we spoke with what I consider as one of the best comfort foods around.  TuckedIto (pronounced, Tuck-dee-too) is owned by brothers Brendan and James Pinder, and offers several meat-based taquitos and tacos.  We discussed their various options on what they offer, what their personal favorite tacos are, and the in's and out's of owning your own business.  Its a lot to take in, but trust the process...and trust me...they offer tempting descriptions from their menu, as well as an abundance of advice that you may not get from anyone else in the business.

Comedians Kyle Kinane and Shane Torres try depearately to stay on topic as they delve into the wild world of Sourdough Bread, Ping Pong, Black Belts and Rock Bands as they defend Celebrity Hobbies. Check out this episode on our Youtube. Call or Email Us! We would love to hear what you thought about this episode, and suggestions for future topics. (971) 259-8302.

Tiffany Hill of Apple Valley, CA shares how she switched careers and built a full-time income from her cottage food bakery, after initially struggling to make sales and nearly shutting it downGet full show notes and transcript here: https://forrager.com/podcast/113

Tom Papa is a bread nerd. The comedian, author and podcast host is quick to point out that he got obsessed with baking sourdough bread long before the pandemic sourdough craze. He loves to talk about sourdough, read about sourdough and, of course, bake and eat sourdough. So host Rachel Belle chats with the owner of a Seattle bakery that uses a sourdough starter that's more than 150 years old. Pasta with butter and Parmesan may be the meal of choice for picky American children, but in Italy the simple, comforting dish has an entirely different context. Rachel calls Katie Parla, a Rome-based food and beverage writer and cookbook author, to learn more, and in the process learns the history of fettuccine Alfredo. Follow along on Instagram! Watch Rachel's new Cascade PBS TV show The Nosh with Rachel Belle!Support the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.

If you are looking to get started making sourdough bread, this episode is for you!  Episode At A Glance: This week on The SavvyCast, I have another episode in my mini-series on sourdough bread! If you have been following me on social media, you know I have recently fallen in love with making sourdough bread. In last week's episode, I shared about my potato flake starter. In this episode, I share more about my traditional sourdough starter, how I started making bread, my favorite ways to bake with sourdough, and more!  Resources Mentioned In This Episode: My Potato Flake Sourdough Starter Recipe Sourdough Cinnamon Rolls  The Sourdough class I took King Arthur Sourdough Starter Kit  The Best Strawberry Nut Bread Recipe Ever The Best Banana Nut Bread Recipe The Best Blueberry Bread Recipe The Best Fresh Peach Bread  The Best Pumpkin Bread Redmond Real Salt Maldon Salt More Sourdough Essentials I hope you enjoyed this episode! As always, if you have time to rate, review, and subscribe to The SavvyCast on Apple Podcasts, it would be SO appreciated. If you would prefer to watch the podcast interview, check it out on YouTube. Blessings to you! If you like this podcast, check these out: Jamie's Newest Obsession: Making Sourdough Bread Making Healthy and Nutritious Bone Broth at Home For all things Family Savvy, visit our LinkTree   

Join us as we talk to Sneh Jain, the Co-founder of The Baker's Dozen about their story. Sneh Jain completed his B.Tech degree at UDCT, Mumbai, and subsequently an MBA from IIM Ahmedabad in 2009. He gained professional experience at renowned firms such as Cipla and Orchid Pharma before serving as a consultant at McKinsey & Company post his MBA. In 2012, alongside his wife, Aditi Handa, he co-founded The Baker's Dozen.

This week, I am sharing all about my newfound love for breadmaking! Episode At A Glance: This week on the SavvyCast, I am sharing all about my newest obsession- making sourdough bread! I have always loved real sourdough bread but was so intimidated by the process of making it myself. After taking a sourdough for beginners class, I have been experimenting with different types of starters and have learned to love the process! In this episode, I share about my potato flake starter, my "feeding routine," how I love to use it, and more! Resources Mentioned In This Episode: USA Baking Bread Pans Redmond Real Salt Sourdough Baskets and Linen Covers Maldon Salt More Sourdough Essentials I hope you enjoyed this episode! As always, if you have time to rate, review, and subscribe to The SavvyCast on Apple Podcasts, it would be SO appreciated. If you would prefer to watch the podcast interview, check it out on YouTube. Blessings to you! If you like this podcast, check these out: Making Healthy and Nutritious Bone Broth at Home Three Perfect Sides For Hosting A BBQ Dinner For all things Family Savvy, visit our LinkTree

Mia Syn joins Maria to discuss the importance and impact of the beloved Sourdough Bread - among other things! Enter, "The Maria Liberati Show," based on her travels, as well as her Gourmand World Award-winning book series, "The Basic Art of Italian Cooking," and "The Basic Art of..." Find out more on https://www.marialiberati.com ----- Intro music: "A Quick Coffee" by Borrtex - available via Creative Commons Attribution-ShareAlike 3.0 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://creativecommons.org/licenses/by-sa/3.0/us/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Outro music: "First Day of Spring" by David Hilowitz - available via Creative Commons Attribution-ShareAlike 3.0 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://creativecommons.org/licenses/by-sa/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/maria-liberati/message

Many of us want to start a homestead that will sustain our livelihood. That usually comes in the form of some kind of homestead business. So, how do we go about starting a homestead business that's not only profitable but also sustainable? Join me in this podcast episode with Joel Salatin as he shares his years of experience.For more details and any links mentioned, visit the blog post here: https://homesteadingfamily.com/starting-a-homestead-business/MORE ABOUT US!WELCOME! We're so glad you're here! We are Josh and Carolyn Thomas. Together with our nine children, we are The Homesteading Family where we're living a self-sustainable life in beautiful North Idaho. Let us welcome you and show you a bit about us here: http://bit.ly/HFWelcomeVideoGrow, Preserve & Thrive with us!Visit us on our blog: https://www.homesteadingfamily.comFacebook at https://www.facebook.com/homesteadingfamilyInstagram: https://instagram.com/homesteadingfamilyRumble: https://rumble.com/HomesteadingFamilyA few highlights you don't want to miss are our FREEBIES!!Healthy Healing at Home – Learn how to confidently use herbal medicine in your home with this FREE 4 video workshop: https://homesteadingfamily.com/HHHytYour Best Loaf – A Free 4 video workshop teaching you how to make great bread at home, every time, regardless of the recipe you are using: https://homesteadingfamily.com/free-bread-workshopMeals on Your Shelf – Can along with me!  Learn to can and put jars of a delicious meal on your pantry shelf with this FREE video series: https://homesteadingfamily.com/MOYS-free-workshopFREE PDF DOWNLOADS:- 5 Steps to a More Self-Sufficient Life - Simple steps anyone can take wherever they are to start a more self-sufficient lifestyle. https://homesteadingfamily.com/5StepsYT- Thrive Wellness Checklist - A simple guide for healthy living: https://homesteadingfamily.com/TWC_YT- Carolyn's Cottage Garden herb list - Carolyn's favorite herbs for growing at home.https://homesteadingfamily.com/CGHL_YT- Your FREE Guide to Preserving Eggs - Grab your guide to preserving eggs with multiple methods. https://homesteadingfamily.com/Eggs_YT- 5 Steps to a Healthy Garden - Get an explanation of what makes healthy soil and 5 steps you can take to improve your garden.Click to learn more about our monthly In The Homesteading Kitchen Magazine.  Click to sign up for the living training "Art of Homemade Bread"_-Imagine making dinner in your kitchen as the golden aroma of fresh bread starts to fill the room. Within a few minutes, you pull open your oven and remove a beautiful artisan loaf. The crust crackles as you set it on a rack to cool, giving you a sense of deep satisfaction. Sign up today and join Carolyn in the The Art of Sourdough Bread class!

To learn more about working with me and to get a free call and bonus digestion training, go to: www.bit.ly/gutcall Or, call us now at 586-685-2222 To try Dr. Christine's Smart Carb-45 for $19.99, go to: www.TrySmartCarb.com

Do you want to know the truth about sourdough bread? Is it healthy, is it gluten-free, and is it good for your gut?   Who should or shouldn't eat sourdough bread? What are postbiotics and how do they benefit our health? Like with most things, there's a level of personalization when it comes to sourdough bread and our nutrition – there is no 'one size fits all' approach.   In today's short and sweet episode (or should that be sour?), Dr. Jockers is providing us with valuable insight on how gluten stimulates the protein zonulin, driving up inflammation in our body. He's also educating us on the origins of fermented bread and whether or not it's right for you.    If you know of anyone making their own sourdough bread, please share this episode with them. We're sure they'll appreciate it. Thanks and let's go into the show!   In This Episode:  Questions about sourdough bread What is sourdough bread, exactly? Is it healthy? Is it gluten-free? How gluten stimulates zonulin (driving up inflammation) What does sourdough bread have in it?  The postbiotics that help with blood sugar stabilization Appreciating the benefits of postbiotics What is a glycemic load? }What if you have gut sensitivity or an auto-immune condition?   Are you struggling with low energy, brain fog, or unexplained belly fat? The problem could be your liver. Your liver is the foundation for good health, performing over 500 functions, from breaking down toxins and nutrients to keeping your cholesterol in check.     Your liver can wear down over time though, but thanks to Liver Health Formula you need never worry about energy crashes, belly fat, and concentration concerns again! Liver Health Formula contains 11 powerful herbs (such as milk thistle) that rejuvenate and recharge your liver.      Liver Health Formula also protects against fatty liver, a silent epidemic affecting 100 million Americans.      When you try Liver Health Formula, you'll also receive a free bottle of Nano Powered Omega 3 to keep your heart and brain healthy today. What a great deal! Go to getliverhelp.com/jockers to receive your Liver Health Formula and get a free bottle of Nano Powered Omega 3 today!     Did you know that Zinc is an essential mineral that your body doesn't create or store, meaning daily intake is required? So while Zinc is the second-most abundant mineral in your body, studies estimate that 1 in 4 people worldwide are deficient in it!    Our friends over at Purality Health have a NEW rapid-absorbing, delicious Zinc that is a great way to boost your Zinc levels and ensure your body is getting this crucial mineral delivered to every cell in your body!   With just 1 tablespoon a day, you can boost your immune system, improve your memory, reduce inflammation, and regulate your hormones! The best part? Purality Health's Zinc is one of the most easily absorbed oral forms available today. For a limited time, they are offering a special buy one get one free deal which is backed by a 180-day money-back guarantee. All you need to do is visit zincimmunity.com/drj to access this exclusive deal.     “There's also great postbiotics that are in sourdough bread as well that help with blood sugar stabilization." - Dr. Jockers.   Subscribe to the podcast on: Apple Podcast Stitcher Spotify PodBean  TuneIn Radio   Resources: Getliverhelp.com/jockers - Receive a free bottle of Nano Powered Omega 3 when you buy Liver Health Formula! Zinc Vital Health Nutrient - Buy one get one free by visiting zincimmunity.com/drj       Connect with Dr. Jockers: Instagram – https://www.instagram.com/drjockers/ Facebook – https://www.facebook.com/DrDavidJockers YouTube – https://www.youtube.com/user/djockers Website – https://drjockers.com/ If you are interested in being a guest on the show, we would love to hear from you! Please contact us here! - https://drjockers.com/join-us-dr-jockers-functional-nutrition-podcast/  

Amy was given a book about self-forgetfulness from her friend, Jeremiah Carter, so he is on with her to talk about the meaning of it. Whether we admit it or not, we all care to varying degrees what people think of us. The Freedom of Self-Forgetfulness (by Timothy Keller) is a little gem of a book that will have you considering how busy most of us are measuring up all of our words, actions, and responses to both the standards of those around us and our own standards. It's a short read with a powerful message. Amy and Jeremiah also talk about homemade sourdough bread (and Amy's favorite way to eat it), a movie recommendation, visualization/manifestation gratitude and more! HOST: Amy Brown // RadioAmy.com // @RadioAmySee omnystudio.com/listener for privacy information.

Kristyn Suemnick of Murrieta, CA shares how her discovery of sourdough bread led to building a thriving home bakery that allows her to stay at home with her kids and better connect with her communityGet full show notes and transcript here: https://forrager.com/podcast/105

Neil Gaiman is perhaps least-known for his interest in SCOBY-s (Symbiotic Culture of Bacteria and Yeast), but that will no doubt change now that this episode has aired. Gaiman is a bestselling author whose books (American Gods, Coraline, Good Omens) often turn into movies or TV series. When the world was in lockdown at the start of the pandemic, Neil was alone on the Isle of Skye mastering the art of making sourdough bread and bagels. Fellow SCOBY enthusiasts that listen will learn the optimum amount of time one should boil bagels, as well as how to destroy and resuscitate living cultures. He'll also caution against taking your bee colony with you if you move from Wisconsin to New York.Hey Sleepy Heads, is there anyone whose voice you'd like to drift off to, or do you have suggestions on things we could do to aid your slumber? Email us at:  sleepwithcelebs@maximumfun.org.Follow the Show on:Instagram @sleepwcelebsTwitter @SleepWithCelebsTikTok @SleepWithCelebsJohn is on Twitter @johnmoe.John's acclaimed, best-selling memoir, The Hilarious World of Depression, is now available in paperback.Join | Maximum FunIf you like one or more shows on MaxFun, and you value independent artists being able to do their thing, you're the perfect person to become a MaxFun monthly member. 

What are some of the key nutrient deficiencies that could be causing your headaches? What does Dr. Jockers think of Ozempic, the weekly injection that helps lower blood sugar by helping the pancreas make more insulin - and causes weight loss?    You guessed it, it's another insightful Q&A where Dr. Jockers is personally answering questions from the extended Functional Nutrition community. The awesome naturopath Dr. Yvonne Boujaoude joins Dr. Jockers in studio today to help you best navigate your health journey and guide you to success.   Learn why magnesium is so important for getting a good night's sleep and preventing headaches. Find out about why high homocysteine levels may mean you have a vitamin deficiency.    Should you try Ozempic for weight loss, or is there a healthier alternative? Is sourdough bread gluten-free? Is it healthy for you?  Will butter or MCT oil in the morning in your coffee break your fast? What causes varicose veins? What are the best strategies for dealing with it?    The answers to these questions - and more - in another jam-packed episode of Functional Nutrition!   If you have a specific question of your own that you would like answered, please email info@drjockers.com. You can also DM him on his Instagram or YouTube page. Let's dive into the show!   In This Episode:   Are there any nutrients for dealing with headaches when stressed? Drinking enough water (with salt) What is homocysteine? Understanding Vitamin D deficiency The importance of good community for lowering inflammation What is Ozempic? Dr. Jocker's thoughts on this as a weight loss plan Increasing protein content in your diet to stabilize your blood sugar   What does 'not eating naked carbohydrates' mean? Using MTC oil to support your weight loss Is sourdough bread gluten-free? Is it healthy? Making your own gluten-free sourdough bread Will butter or MCT oil in the morning in your coffee break your fast? What causes varicose veins? What are the best strategies for dealing with it?  Using compression socks to prevent your veins from swelling up Ensuring you have healthy blood pressure! Be sure to check out drjockers.com for further in-depth articles This podcast is sponsored by ShopC60.com. C60 is a powerful, Nobel Prize-winning antioxidant, that helps to optimize mitochondrial function, fights inflammation, and neutralizes toxic free radicals!   I'm a big fan of using C60 in conjunction with your keto and intermittent fasting lifestyle to support your immune system, help your body detox, and increase energy and mental clarity.    My favorite C60 products for Keto & IF lifestyles include C60 Purple Power in Organic MCT Coconut Oil (can add this to your coffee) and their delicious Sugar-Free C60 Gummies (made with allulose and monk fruit)!   If you are over the age of 40, and you'd like to kick fatigue and brain fog to the curb this year, visit shopc60.com and use the coupon code “JOCKERS” for 15% OFF  and start taking back control over your health today!   When it comes to gut health, bone broth is one of my ‘go to' items I add to my diet. But, not all collagen is created equal. Many brands use poor-quality bones and heating methods that remove all of the potent benefits of collagen.    That is why I choose to use Paleovalley Bone Broth Protein Powder, you can get all the gut healing benefits without the mess from a company that uses only 100% grass-fed and finished cows and is not processed with high heat or extracted with harmful chemicals.  There are no fillers, flow agents, or added flavors. There is only ONE ingredient in this product and it's bovine bone broth protein. Hurry and grab yours from Paleovalley.com     “Magnesium is to the body what oil is to a car. Meaning that the more we are using our body, and the more stressed we are, the more we are using up magnesium." - Dr. Jockers   Subscribe to the podcast on: Apple Podcast Stitcher Spotify PodBean  TuneIn Radio   Resources: Shop Carbon 60 - Use the coupon code "JOCKERS" for 15% OFF your first order in all their products! Paleovalley.com/jockers   Connect with Dr. Ivonne: Email - drivonne@drjockers.com Website - https://drjockers.leadpages.co/nutrition-coaching-dr-ivonne/   Connect with Dr. Jockers: Instagram – https://www.instagram.com/drjockers/ Facebook – https://www.facebook.com/DrDavidJockers YouTube – https://www.youtube.com/user/djockers Website – https://drjockers.com/ If you are interested in being a guest on the show, we would love to hear from you! Please contact us here! - https://drjockers.com/join-us-dr-jockers-functional-nutrition-podcast/

Many of our listeners have asked Jared to do a show on fermentation…well here it is! On this episode, Jared interviews the brilliant Nick Zemp and they talk all about fermented foods and probiotics. Nick is a Chinese & Western Herbalist, Aromatherapist, educator, an avid naturalist and gardener, and currently does research evaluating the efficacy of dietary supplements and herbs for Better Being Co/Solaray. He's been studying, teaching, and practicing herbal medicine for over 20 years. Nick has taught on numerous topics around the United States and presented original research at various international conferences and has a passion for sharing both traditional wisdom and science based approaches to living healthier and happier. You'll learn all about what happens during the fermentation process, the differences between eating fermented foods and taking probiotic supplements, and some great resources for learning to ferment your own food at home.Products:Solaray Nattokinase and SerrapeptasePrecision Probiotic Vital SporesAdditional Information:Wild Fermentation Book by Sandor KatzThe Art of Fermentation Book by Sandor KatzEpisode #306: The Great Debate in Probiotics: Human Strains vs. SporesVisit the podcast website here: VitalityRadio.comYou can follow @vitalityradio and @vitalitynutritionbountiful on Instagram, or Vitality Radio and Vitality Nutrition on Facebook. Join us also in the Vitality Radio Podcast Listener Community on Facebook. Shop the products that Jared mentions at vitalitynutrition.com. Let us know your thoughts about this episode using the hashtag #vitalityradio and please rate and review us on Apple Podcasts. Thank you!Please also join us on the Dearly Discarded Podcast with Jared St. Clair.Just a reminder that this podcast is for educational purposes only. The FDA has not evaluated the podcast. The information is not intended to diagnose, treat, cure, or prevent any disease. The advice given is not intended to replace the advice of your medical professional.

Is there really a way to make sourdough simple? On this episode of the Thriving Farmer Podcast, Michael is joined by his wife, Savannah, to talk all about sourdough at The Farm on Central. The Farm on Central is a small family farm located in Carlisle, Ohio and provides the community with a wide array of vegetables, meats, and horticultural products.  Join us today to hear how Michael and Savannah incorporate sourdough bread into their home life and as an income stream for their farm.   In this episode, you'll hear… About Savannah's main roles on the Farm 1:59 Why they love sourdough 3:56 About Savannah's sourdough-making process 4:43 About the advantages of a stiff sourdough starter 11:25 How long should a sourdough loaf rest between making and baking 16:29 Why Savannah decided to offer Sourdough classes 26:33 On why sourdough can be a grounding experience 32:01   About the Guests: Michael & Savannah Kilpatrick are farmers and educators in Carlisle, Ohio. Together they run the Farm on Central, where they pursue their passion of providing fresh and local food to the community. In addition to co-running the farm, Savannah teaches cooking, canning, and baking classes from her kitchen. Meanwhile, Michael is also the founder of Growing Farmers and is dedicated to providing educational resources for farmers. Together, they reach a community of over 60,000 farmers, homesteaders, and families!   Resources: Upcoming Sourdough Startup Workshop: http://sourdoughstartup.com/ Facebook: https://www.facebook.com/growingfarmerswithmichael Instagram: https://www.instagram.com/growingfarmers   The Thriving Farmer Podcast Team would like to thank our amazing sponsor! Conservation organizations play an important role in supporting local farms and food efforts nationwide. In the heart of the Ozarks, this land trust is taking land access for farmers one step further where they are offering affordable stable leases.  Through the NWA Food Systems Initiative, NWALT is offering underserved farmers the opportunity to sublease certain designated tracts of farmland on a dedicated property to help support sustainable farming practices in Northwest Arkansas. The Farmland Lease Program is available to beginning and experienced farmers who are interested in fruit and/or vegetable production. Approved applicants will have access to water and electric utility infrastructure, shared access to farm equipment and harvesting facilities with neighboring participant farmers. In addition, farmers accepted into the program will have access to education, training, and other resources to help them succeed. You can learn more about the program and the farm location in this podcast or contact 479-966-4666. Information is online at www.nwafarmlink.org