Podcasts about stone

This week on Disney Dish, Jim Hill is joined by mind reader and showman Chris Cox, who steps in for Len Testa and immediately finds himself in the middle of some very Disney-sized mishaps. From a runaway Indiana Jones boulder at Disney's Hollywood Studios to the surprisingly fragile roof of Sleeping Beauty Castle, the conversation explores what happens when iconic park moments go just a little too far. Along the way, Jim and Chris dig into forgotten ceremonies, cutback entertainment, and the Imagineering decisions that quietly shaped Disneyland over the decades. NEWS • A 400-pound boulder goes off track during a performance of the Indiana Jones Epic Stunt Spectacular and what that means for show safety going forward • The temporary removal of the iconic boulder scene and why Disney is famously cautious after incidents like this • The Atlantic Dance Hall at Disney's BoardWalk cuts back to a three-night schedule and what that signals about nightlife at the resort • Listener mail on working New Year's Eve at Disney parks and why January 1 might secretly be the best day to visit FEATURE • The long and surprisingly complicated history of the Sword in the Stone ceremony and how it really worked behind the scenes • How Imagineer Kim Irvine subtly transformed Sleeping Beauty Castle over four decades without sparking guest outrage • Why holiday overlays and anniversary bling eventually caused serious structural damage to the castle roof • The 60th anniversary decorations that led to a six-figure repair and a full castle roof replacement HOSTS • Jim Hill - IG: @JimHillMedia | X: @JimHillMedia | Website: JimHillMedia.com • Chris Cox - IG: @magiccox | X: @bigcox | Website: magiccox.com FOLLOW • Facebook: JimHillMediaNews • Instagram: JimHillMedia • TikTok: JimHillMedia SUPPORT Support the show and access bonus episodes and additional content at Patreon.com/JimHillMedia. PRODUCTION CREDITS Edited by Dave Grey Produced by Eric Hersey - Strong Minded Agency If you would like to sponsor a show on the Jim Hill Media Podcast Network, reach out today. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on Disney Dish, Jim Hill is joined by mind reader and showman Chris Cox, who steps in for Len Testa and immediately finds himself in the middle of some very Disney-sized mishaps. From a runaway Indiana Jones boulder at Disney's Hollywood Studios to the surprisingly fragile roof of Sleeping Beauty Castle, the conversation explores what happens when iconic park moments go just a little too far. Along the way, Jim and Chris dig into forgotten ceremonies, cutback entertainment, and the Imagineering decisions that quietly shaped Disneyland over the decades. NEWS • A 400-pound boulder goes off track during a performance of the Indiana Jones Epic Stunt Spectacular and what that means for show safety going forward • The temporary removal of the iconic boulder scene and why Disney is famously cautious after incidents like this • The Atlantic Dance Hall at Disney's BoardWalk cuts back to a three-night schedule and what that signals about nightlife at the resort • Listener mail on working New Year's Eve at Disney parks and why January 1 might secretly be the best day to visit FEATURE • The long and surprisingly complicated history of the Sword in the Stone ceremony and how it really worked behind the scenes • How Imagineer Kim Irvine subtly transformed Sleeping Beauty Castle over four decades without sparking guest outrage • Why holiday overlays and anniversary bling eventually caused serious structural damage to the castle roof • The 60th anniversary decorations that led to a six-figure repair and a full castle roof replacement HOSTS • Jim Hill - IG: @JimHillMedia | X: @JimHillMedia | Website: JimHillMedia.com • Chris Cox - IG: @magiccox | X: @bigcox | Website: magiccox.com FOLLOW • Facebook: JimHillMediaNews • Instagram: JimHillMedia • TikTok: JimHillMedia SUPPORT Support the show and access bonus episodes and additional content at Patreon.com/JimHillMedia. PRODUCTION CREDITS Edited by Dave Grey Produced by Eric Hersey - Strong Minded Agency If you would like to sponsor a show on the Jim Hill Media Podcast Network, reach out today. Learn more about your ad choices. Visit megaphone.fm/adchoices

280. Implementing the ONE Lifestyle Change that Improves All Aspects of Health with Sue Becker   Isaiah 61:1 AMP “The Spirit of the Lord God is upon me, Because the Lord has anointed and commissioned me To bring good news to the humble and afflicted; He has sent me to bind up [the wounds of] the brokenhearted, To proclaim release [from confinement and condemnation] to the [physical and spiritual] captives And freedom to prisoners,”   *Transcription Below*   Sue Becker is a gifted speaker and teacher, with a passion to share principles of healthy living in an encouraging way.  She is the co-owner of The Bread Beckers and founder of the ministry, Real Bread Outreach, all dedicated to promoting whole grain nutrition. Sue has a degree in Food Science from UGA and is the author of The Essential Home Ground Flour Book. Sue is a veteran home-schooling mom with 9 children and 13 grandchildren. She and her husband Brad, live in Canton, GA. Through her teaching, countless families have found improved health.   Sue's Instagram: @suebreadbeckers Sue's Website Sue's Podcast   Questions and Topics We Cover: You've supplied us with the knowledge, so now let's move on to the wisdom, which is learning how to apply what we now know. What equipment and grain do we need to get started so that this is possible to incorporate into our lifestyle? Once we mill the grain, how long do we have to use it before it loses its nutritional benefits? How long does it typically take to experience benefits from this lifestyle change and what health benefits can we expect to experience?   Related Episodes from The Savvy Sauce: 14 Simple Changes for Healthier Living with Leslie Sexton and Vasu Thorpe 26 Practical Tips to Eating Dinner Together as a Family with Blogger and Cookbook Co-Author, Rachel Tiemeyer 33 Pursuing Health with Functional Medicine Specialist, Dr. Jill Carnahan 129 Healthy Living with Dr. Tonya Khouri 205 Power of Movement with Alisa Keeton (Revelation Wellness) 212 School Series: Benefits of Homeschooling with Jodi Mockabee 256 Gut Health, Allergies, Inflammation and Proactive Solutions with Emily Macleod-Wolfe 261 Edible Theology with Kendall Vanderslice 270 Female Sex Hormones, Periods, and Perimenopause with Emily Macleod-Wolfe 275 Raising Healthy Kids: Free Tips with Emily Johnson   Connect with The Savvy Sauce on Facebook or Instagram or Our Website   Gospel Scripture: (all NIV) Romans 3:23 “for all have sinned and fall short of the glory of God,”   Romans 3:24 “and are justified freely by his grace through the redemption that came by Christ Jesus.”   Romans 3:25 (a) “God presented him as a sacrifice of atonement, through faith in his blood.”    Hebrews 9:22 (b) “without the shedding of blood there is no forgiveness.”    Romans 5:8 “But God demonstrates his own love for us in this: While we were still sinners, Christ died for us.”    Romans 5:11 “Not only is this so, but we also rejoice in God through our Lord Jesus Christ, through whom we have now received reconciliation.”    John 3:16 “For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life.”   Romans 10:9 “That if you confess with your mouth, “Jesus is Lord,” and believe in your heart that God raised him from the dead, you will be saved.”    Luke 15:10 says “In the same way, I tell you, there is rejoicing in the presence of the angels of God over one sinner who repents.”   Romans 8:1 “Therefore, there is now no condemnation for those who are in Christ Jesus”   Ephesians 1:13–14 “And you also were included in Christ when you heard the word of truth, the gospel of your salvation. Having believed, you were marked in him with a seal, the promised Holy Spirit, who is a deposit guaranteeing our inheritance until the redemption of those who are God's possession- to the praise of his glory.”   Ephesians 1:15–23 “For this reason, ever since I heard about your faith in the Lord Jesus and your love for all the saints, I have not stopped giving thanks for you, remembering you in my prayers. I keep asking that the God of our Lord Jesus Christ, the glorious Father, may give you the spirit of wisdom and revelation, so that you may know him better. I pray also that the eyes of your heart may be enlightened in order that you may know the hope to which he has called you, the riches of his glorious inheritance in the saints, and his incomparably great power for us who believe. That power is like the working of his mighty strength, which he exerted in Christ when he raised him from the dead and seated him at his right hand in the heavenly realms, far above all rule and authority, power and dominion, and every title that can be given, not only in the present age but also in the one to come. And God placed all things under his feet and appointed him to be head over everything for the church, which is his body, the fullness of him who fills everything in every way.”   Ephesians 2:8–10 “For it is by grace you have been saved, through faith – and this not from yourselves, it is the gift of God – not by works, so that no one can boast. For we are God‘s workmanship, created in Christ Jesus to do good works, which God prepared in advance for us to do.“   Ephesians 2:13 “But now in Christ Jesus you who once were far away have been brought near through the blood of Christ.“   Philippians 1:6 “being confident of this, that he who began a good work in you will carry it on to completion until the day of Christ Jesus.”   *Transcription*   Music: (0:00 – 0:11)   Laura Dugger: (0:12 - 1:45) Welcome to The Savvy Sauce, where we have practical chats for intentional living. I'm your host, Laura Dugger, and I'm so glad you're here.   Thank you to the Sue Neihouser Team for sponsoring this episode.   If you're looking to buy or sell a home this season, make sure you reach out to Sue at 309-229-8831. Sue would love to walk alongside you as you unlock new doors.   I'm thrilled to get to be back with Sue Becker as my guest today. Make sure you go back and listen to part one, which we recorded last week. She was incredible explaining the one nutritional difference that will change everything. And now today, we're going to learn all of the practicals of how to actually implement this into our lifestyle.   Here's our chat. Welcome back to The Savvy Sauce, Sue.   Sue Becker: (1:45 - 1:46) Thank you. It's so good to be with you again. I can't wait to share even more.   Laura Dugger: (1:46 - 1:52) Well, last time you shared just incredible testimonies of the powerful difference that one nutritional change can make. And you root everything even back in the Bible, and God has really led you on this journey. So biblical passages about bread or grain or wheat appear hundreds of times throughout the Bible. But do you have any specific ones that come to mind that God has highlighted in your own life?   Sue Becker: (1:53 - 11:48) Yes, for sure. Shortly after, you know, I think I mentioned there's a way that seems right to a man, but the end thereof is death. And we don't necessarily relate that to bread, but it certainly does describe what happened, you know, when the steel rolling mills displaced the local miller.   And then one, another one is Proverbs 23, verses 1 through 3, I think somewhere thereabouts. You know, white bread has always been around. The wealthy, the royalty, they wanted fluffier bread and they found a way.   And they knew that they could make these sieves, if you would, out of reeds, and they would sift the bran and germ out to produce fluffier bread. But only the wealthy could afford that. Two reasons.   Only the wealthy could afford servants or slaves or bakers, you know, to bake their bread for them. That was the royalty. But then also the poor people, when they sift the bran and germ away, they lose about 25% of the flour.   So, for 100 bag of grain or, you know, 100 pounds of grain, you are going to end up with 75 pounds of flour, 25 pounds of bran and germ. They couldn't give that up. You know, they couldn't just throw away, discard that food source.   So, they ate what was called dirty bread or peasant bread or whatever that we now pay extra money to get back to. But, you know, when I started milling and I read Proverbs 23 in a different light, because what happened with the steel rolling mills, when the white flour came on the scene for the first time in the history of the world, which you won't read about this in a history book, white bread, white flour became food for rich and poor alike. And that's why we began to see sickness and disease.   The wealthy had it. And, you know, the royalty had it. But Proverbs 23 says, “Be careful when you sit down to the king's table. Do not crave his dainties and his delicacies.” And I always thought that might be things like, you know, squid or, you know, eyeballs or foods that caviar, you know, things that we couldn't afford. But dainties and delicacies to me now describes white flour, fluffy things, bread and pastries and cakes.   So, God says don't crave his dainties and delicacies. They are deceitful food. And it even says put a knife to your throat lest you be given the gluttony.   We talked last time about bread. People thinking, you know, gaining weight. Well, you know, the white flour dainties and delicacies.   Yes, they lead to gluttony. So that was one that really came to mind. And then, of course, Isaiah 55 verse two. “Why do you spend your money for that which is not bread and your earnings for what does not satisfy?” And so, I always thought, oh, Lord, I didn't know it wasn't bread. You know, I didn't know that's what I was spending my money on.   But just a few weeks ago, I was thinking about that verse again in a little different light. Like He was saying, why are you spending your money for that which is not bread? We're spending all this money moving away from bread on food, the keto, the fat, the all these the meat.   You know, we're spending our money on all these things that aren't bread. They don't satisfy like bread does. So that was a little different light.   Yes, on the one hand, what I thought I was spending my money on. I didn't know it wasn't bread. But then now all these anti-bread, anti-grain diets.   Why are you God saying, why are you spending your money on all of that on and your earnings for what does not satisfy? So that was a little different light on that picture. And of course, then Haggai chapter one, verse five says, “You sow much, but you reap little you eat, but no one is full. You drink, but you never have enough. And he who earns wages, earns it to put it in a bag with holes in it.” And you may be going, how does that relate to bread?   We spend all this money on food, and I air quotes “food stuff” that is taking our health away, making us sick. To me, that's a bag with holes in it. Because then what do we spend the rest of our money on health care, medicine, whatever.   So those were some, some pretty profound scriptures that God showed me. And 1 Timothy 4:1-3. It says that the Holy Spirit declares that on the last day, some will turn away from the faith and pay attention to deceitful spirits.   And listen to these doctrines of demons. This is the scripture saying this misled by the hypocrisy of liars who forbid marriage and advocate abstaining from foods, which God has created to be gratefully shared by those who believe and have a clear knowledge of the truth. That's pretty powerful.   That's pretty powerful because you can grill yourself a steak. You can eat an apple all by yourself. You can eat fruits and vegetables all by yourself.   You're not going to make one roll. You're not going to make one piece of bread. Bread was made to be shared. And even the word companion means with bread. Did you ever think about that? So, um, that's, that's pretty powerful that in the end times and, you know, wherever you are with that, but we have to believe that there are teachings that are teaching us to for, you know, to not eat foods that God created to be shared and bread is at the top of that list.   So those are some powerful bread scriptures that that have just ministered to me. There's, there's just so many, you know, and Jesus John 6:35, I typically sign my book that way. Jesus says, “I am the real bread of life. And he who comes to me shall be satisfied” in Isaiah 61. That's a verse the Lord gave me so many years ago. And, you know, most people know it, the spirit of the Lord God is upon me because he's anointed me to preach the gospel, you know, and I'll never forget.   I had the great privilege of sharing the gospel one time, which is not something I normally do. And at a women's homeless shelter in Atlanta, and I saw in seven or eight people after I shared gave their life to the Lord. And I was like, oh, this is what I want to do.   I don't want to talk constipation and poop anymore. And surely it's not important. And I really got kind of down about it.   I was like, yes, I want to go share the gospel. This can't be important. And a couple of days later, after that wonderful, glorious experience, I mean, I literally wanted to go hand tracks out on the street corner.   I just wanted to be one of those people. And I was supposed to be going to speak at a women's Bible study, giving my what my children lovingly call mom's poop talk. And I got up and I was like; I didn't want to do it.   And I just cried out to the Lord. I was like, I don't want to talk poop anymore. There's so much more in me besides this.   And surely this can't be important. And again, cried out to the Lord. Again, just turned to my regular Bible reading.   And my verse of the day on my calendar was Isaiah 61, one through three or four, whatever it is. The spirit of the Lord God is upon you. He's anointed and qualified me to preach the gospel.   And I was like, yes. And it says to bind up and heal the broken heart. And I was like, yes, that was those ladies.   I know this is what you want me to do. And then it said, proclaim Liberty to the captives. And in my Amplified version in parentheses, it said spiritual and physical.   And what God spoke so to my heart, he goes, the message that I'm sending you to speak today is to set my people physical captives free. He said, my people aren't spiritually captive. Their physical captives held in captivity by every kind of sickness, disease, snotty nose, constipation, irritable bowel, diverticulitis, whatever.   Big ones and little ones, you know, health issues. And that I got up and I just renewed my passion. And I was like, okay, Lord, this is what you've called me to do.   So that was that was the real game changer. It kind of a game changer for me. I was beginning to see the unimportance of it.   And now, after all these years, I mean, when people hug you and with tears in their eyes, sorry, and tell you that you that you're teaching save their life. Now, I know what God was talking about. And I still love to share the gospel.   I still love to teach the word. And I know God's anointed me to do that as well. But this is definitely where God has called me.   And another time when I was out speaking, he shared and I was, you know, kind of questioning. And it says in Matthew, when the multitudes, when Jesus saw the multitudes coming to him to heal him, you know, to seek healing. It says he had compassion on them because they were harassed, distressed, bewildered and helpless and dejected like sheep without a shepherd.   And it said, and then he goes on to say, and he's telling his disciples, the harvest is plentiful, but the laborers are few. And he spoke to me then and he said, the laborers are few. There's not many out there at that time.   There were not many people out there teaching what I teach, teaching other things, maybe, but not about the bread, real bread. So those have been some life-changing scriptures that have just given me a heart and a passion to keep going. And then, of course, it's the bread stories that just come.   Laura Dugger: (11:49 - 12:19) So it's incredible. So profound. And I'm with you.   I love the Amplified version. Yes. You've supplied us with so much knowledge today and last week.   But now I'd love to move on to the wisdom portion, which is learning how to apply what we now know. So Sue, if we're just getting started, what equipment do we need? And then how is that going to be possible for us to incorporate it into our lives?   Sue Becker: (12:20 - 17:03) So like I said last time, I think we ended with keep it simple. Grain mill, top of the list. I once heard a lady.   She taught a little bit on milling, too. And she said, “I tell everybody you want to change the health of your family. Start with a grain mill.”   And like I say, over and over, I have never seen one dietary change make such profound and extensive, immediate, noticeable, across the board health benefits. So start with a grain mill and you don't have to have a barn. You don't have to have a live by a creek and a gristmill and all of that.   It will sit right on your counter. And still today, after 34 years of milling my own grain, my grain mill still has prime real estate on my counter. And it's the most valuable kitchen tool in my kitchen.   I love the Wonder Mill particularly. We do sell other mills. The NutriMill is a great mill as well.   I like the stainless steel milling heads because they're fast, they're very clean, and they just get the job done very quickly. Stone mills have gotten very trendy and popular. We sell those as well.   They're slower, might be better for a smaller family. They do, you know, have a broader spectrum of from pre-cracking, cracking the grain to very fine flour. And that's why some people are attracted to that.   But if I want cracked grain or coarse ground grain, I just use my blender, which I don't think too many people don't have a blender. You know, we all have blenders. So that's an easy fix for me.   And it's just, to me, the micronizing or the stainless steel milling head mills, the Wonder Mill, the NutriMill, they're just so easy to use. Put them together. I mean, they just snap together, turn it on, pour the grain in.   There's no calibrating, no, you know, adjusting the milling heads and everything. They're just easy, and they're fast, and they mill a lot of flour at once. So if you have a large family like mine, you know, I milled 12 cups of flour in less than a minute by the time I've got my other ingredients ready.   So that's top of your list. And then you're going to have to have some kind of grain. So, like I said, that was the next thing people go, where do I get grain?   And I'm like, well, I guess we need to sell grain, too. So we sell just about every kind of grain or bean here at Bread Beckers. We sell it in food-grade plastic buckets so that it is storable.   You want to keep your grain protected from moisture and bugs and, of course, rodents. So it's grown outside, so there could be bugs undetected in your grain that you might buy in a bag or something like that. But it's really important to protect your investment.   Hard wheat is going to be your grain for yeast bread. So we have hard red and hard white. We do sell also kamut and spelt.   Like my sourdough bread I've got working on right now is a combination of kamut and red wheat, which is one I really, really like. But those are more ancient grains. Those are in the bread-making category of wheat, so you could do that.   And then if you know you're going to make cakes and cookies and things like that, I highly recommend getting some soft wheat. Well, we get ours is grown in Montana, but they have to irrigate to make it soft wheat, so it is grown. We do have a soft red wheat that is grown here in Georgia that we sell and then a soft white wheat that we also sell.   And that's good for your cakes, cookies, brownies, biscuits, things like that. And then corn, mill your own corn. You've never tasted cornbread until you mill your own.   These are just easy quick bread recipes. You can find them all in my book, The Essential Home-Ground Flour Book. So that's it.   And then, of course, basic list of getting started items. Beyond that, you might already have oil. We use extra virgin olive oil.   That's just my oil of choice. There's some other sunflower seed oil, grapeseed oil, avocado oil. Those are good oils.   I just don't need another oil. We import our olive oil from Greece, and it is truly extra virgin olive oil. Unfortunately, the olive oil industry is not very reputable, so you have to know what you're getting.   And we actually were able to visit the olive oil factory and I guess you call them orchards, the fields, two years ago. And that was really great. It's Creighton Mills.   It's a fifth-generation family-owned olive oil company and very, very reputable. And so we know that what we're getting is truly extra virgin. Yeah, you had a question?   Laura Dugger: (17:04 - 17:13) Yeah, just with that, because it is such a corrupt industry, can you elaborate a little bit more about what's special about that?   Sue Becker: (17:13 - 21:07) Yeah, so to be labeled or designated extra virgin olive oil, it has to have a percent acidity. And I do have a podcast on my Sue's Healthy Minutes, “The Fact About Fats”, and I explain what that means. It's not a pH, but it's a percent acidity of 0.8%. And that's a measurement of the, and I'll go into more detail in my podcast, but simply it's just a measurement of the amount of oxidation of those fatty acids that are found in the olives that has taken place. So, 0.8 means that it's a measurement of how much there. And so, it has to meet that requirement to be extra virgin olive oil. Anything less than that is just better and better, you know.   So, our olive oil, excuse me, from the Isle of Crete is where our olive oil comes from in Greece. The basic one we have, the Agrelia, they guarantee that it's 0.8 or less. Most of the time it's 0.5. Then we have one that's 0.2 and so on. And we do have a certified organic. The problem is, and I know not everybody's going to run out and get their olive oil from us, but here's what you want to look for. You want to look for an olive oil that is bottled in the country of origin.   Because the disreputable oil companies, when they bring the olive oil in in barrels and take it, it might be checked there at the dock or whatever. But then when they take it to their factory and bottle it, no one pays attention there. So, they are mixing it with other oils oftentimes.   We used to sell oil that was labeled extra virgin cold pressed olive oil. We had it tested and the results came back that it was less than 1% olive oil. So that tells you it's, you know, the oils you're buying on the shelf, chances are if they're bottled here in America.   Now that I know California makes some. There's actually an olive oil company in South Georgia around Vidalia. They've learned that olives will grow there very well.   And so there's some reputable companies in the United States. So, you know, you just need to know your company. But typically, if it comes from another country and bottled here, you might need to be cautious about that.   So, yeah. So that's what you need to look for. So, I love olive oil.   Contrary to what people try to say that they are selling other oils, olive oil has a perfectly fine smoke point. And you can fry in it. I stir fry in it.   I fry my doughnuts in it. You can take it up to 400 degrees without any issues at all. I do use coconut oil from time to time.   If I'm trying to make something non-dairy, you know, I'll use it in place of butter. But then I also use real butter. So those are my fats that I look for.   And like I said, there's, you know, grapeseed oil is fine. Avocado oil is fine. I think we do sell an avocado oil.   But I don't need a lot of other. Those three, olive oil, coconut oil, and butter are just fine. Yeah.   Okay. And then raw unpasteurized honey. I sweeten my bread with honey and bake with honey if honey will work.   And in most places it will. Where it gets a little tricky working with honey is cakes and cookies and brownies, things like that. I tell people things that have more sugar than flour, you might want to eat in moderation.   And that's where, you know, some alternatives, less refined sweeteners. And we use honey granules and sucanat products for brown sugar and white sugar. So those are just some simple things.   Laura Dugger: (21:08 - 24:17) And now a brief message from our sponsor.   With over 28 years of experience in real estate, Sue Neihouser of the Sue Neihouser Team is a RE-MAX agent of Central Illinois. And she loves to walk alongside her clients as they unlock new doors.   For anyone local, I highly recommend you call Sue today at 309-229-8831. And you can ask her any real estate questions. Sue lives in Central Illinois and loves this community and all that it has to offer.   When unlocking new doors with her clients, Sue works hard to gain a depth of understanding of their motivations and dreams and interests in buying and selling their home. And then she commits to extensive market research that will give them confidence in their decision. Sue truly cares for each of her clients and the relationship she forms with each family along the entire home buying or selling process.   This was absolutely our experience when we worked with Sue and her team. The house that we desired at the time was actually not even on the market. But Sue had a connection and was able to ask those homeowners if they would be willing to sell.   She was timely in her response as she walked us through this whole process. And she helped us sell our home with the right offer coming in hours after it was listed. We kept saying she thought of everything.   And Sue's continued generosity was astonishing. I remember one afternoon after we had settled into our new home and she was knocking on the door dropping off a goodie bag for our family that came from the local bakery. Our daughters also loved getting to know Ms. Sue as she assisted us in finding truly our dream home. So whether you're looking to buy a home for the first time or looking to upgrade or downsize or making the big decision to move to an assisted living from your home of many years Sue will be there to help you navigate the big emotions and ensure the process is smooth and stress-free and that the new doors to be unlocked are ready and waiting for more memories to be made. So, call her today at 309-229-8831 or visit her website at sueneihouser.com.    Thanks for your sponsorship.   I'd love to go into a few of the other ingredients but first if we're even just thinking of the grain ideally we would get to come and visit you and get it from you. We've gone through all the steps.   But if we live elsewhere, two questions. How would we start a co-op so that we could have grain or how do we find out if one's already in our area? And then also are there any fear of glyphosate or any other issues with grain?   Sue Becker: (24:17 - 32:44) Oh wow, that's a loaded question. So, first of all, let's just say if you don't live close to us, we ship buckets of grain every day. UPS, we do.   But the shipping is quite expensive. UPS does not care about the cost of the product. They care about the weight.   And so, once we get it boxed up in the box that we have to ship it in, it's 49 pounds. So, it can cost anywhere from $25 to $30 just in shipping for that bucket of grain. Our grain prices are still very competitive, a lot less than a lot of people out there.   And we do carbon dioxide package our buckets of grain. So, we guarantee that they are bug free. You don't have to put your grain in the freezer.   You don't have to put diatomaceous earth or bay leaves. We've already done it. That's what the carbon dioxide gas has done.   And once it does its job, it's done its job. It doesn't matter now if you open the bucket and go in and out, in and out, in and out. But we realized back, I think I shared our Joseph vision of providing God's people with grain.   Way back, we started something called co-ops. As we traveled and spoke, people would ask that very question. Okay, great.   I'm buying the grain from you now, but what do I do when you leave? You know, I'm in Richmond, Virginia. I'm in Miami, Florida or Orlando, whatever.   So, we developed co-ops. And you can go on our website, breadbeckerscoop.com, and find co-ops in your area. And what that is, we have a coordinator, some person that kind of handles and facilitates the ordering.   If you join a co-op that's the closest to you, you'll get on, you know, there's no cost to join. And you're never obligated to order. If you don't need to order in that cycle, that's fine.   We deliver to each area four times a year. I'm sorry, three times a year, every four months. And so, you'll get an email saying your ordering window is this month.   So, you order, say, in August for a September delivery or June for a July delivery. And everybody's on a schedule. We have them grouped together.   And then you can order as much or as little as you want. And it greatly reduces the shipping cost per bucket. And you typically get a discount for ordering with the co-op as a group.   So that's a great advantage of a co-op. If you can't find one in your area, then email support@breadbeckers.com, and we'll send you the information of starting a co-op in your area. Pretty much all you have to do, because it's pretty streamlined, when people order they just go online, order, and pay us.   But then it's put together as your co-op. And you just have to facilitate the delivery and then making sure everybody knows to come get their product from you. But that's the way it works.   So that would be a great opportunity to get grain and whatever. And like I said, we ship anything on our website you can get through the co-op, most everything, really, really saves on shipping. And then we have certified organic grain here.   And, of course, it can have no chemical, herbicides, pesticides, fertilizers used at all. Contrary to what you may read and hear and see on the internet, wheat is not genetically modified, not at all. Now it was approved for testing and trials last year in August, but up until that point none at all was here in the United States.   And it's still in the trial and testing. I'm praying that it never comes out on the commercial market. But right now, there is no genetically modified wheat, especially that we offer or that's offered out there commercially.   That being said, that means wheat is not roundup ready. If it was sprayed with glyphosate, it would kill the plant. Now, non-organic farmers can use it on their soil to kill, you know, whatever's been growing.   So pre-planting, then once they harvest it, they can use it after harvest. So, there is an issue with, you know, using glyphosates in our non-organic farming techniques. It is very uncommon, contrary to what you hear people say, for a wheat farmer to use roundup or glyphosate as a desiccant to harvest their grain.   It's very, very uncommon in the United States. Colder climates where there's a chance they might lose it to bad weather or whatever, they may. But even still there's other things they prefer to do instead of that because that's expensive.   It's not cheap. You know, you're talking 30,000-acre farms, these, you know, big wheat farmers. So, it's very, very uncommon.   And you can even find that information on the USDA website, that it's less than 3% ever use it like that. Now, like I said, there are other crops and farmers that use it pre and post harvest, but we're very comfortable with our grain suppliers. Most of our wheat comes from Montana.   It's cold. And they still practice pretty traditional farming methods, tilling things under and planting cover crops and things like that. But if you're really, really concerned, then buy certified organic.   I mean, you know, for the price difference, yes, I think it's like $12, but that's for 42 pounds of grain. So, you know, but like I said, we are very comfortable with our farmers, with our suppliers. Our oat supplier says that they spot check and make sure that, you know, no glyphosate is used even on their non-organics.   I think the problem with there, and people are going to say, oh, yeah, but they tested all these cereals and these oat products and found that they all had residual glyphosate. You've got to remember; those are your big food companies. Those are your big pharma, your big, the other pharma, F-A-R-M-E, you know, M-A.   There's no telling, you know, what they do. But, you know, glyphosate use is a significant issue. I want people to understand that.   But it's more in the farming techniques of desiccating after harvest, instead of used to farmers after harvest, the stubbles all there and corn stalks are all there. They would till it all under and then that would decay and, you know, help nourish the soil. Now they're going in, and this is non-organic farming, they're going in and spraying the fields and then just using seed drills.   Not as prevalent, I don't believe, with wheat, but it is used a lot with soybeans, corn, what else, cotton. Cotton is really bad. And there's not a lot you can do.   I mean, we just have to stay informed. But I hate it when I see people passing on misinformation about making it sound like it's just a blanket procedure that's done of desiccating these massive wheat fields, you know. And I've seen pictures; people will show them dead in the field.   Well, the wheat turns very golden and dries out, you know, before harvest. And then once they harvest it, it dies right there in the field. So, it's just kind of a misnomer.   But when in doubt, buy organic. So there. But, you know, I tell people if you're going to avoid toxins and glyphosate the way it's being used in our country today, you would basically have to never leave your house, go naked and probably never eat any food at all, you know.   And think about like lawns and golf courses and things like that. If you live around that, you're being exposed a good bit. So, wheat is actually detoxifying.   So, it passes through the body absorbing toxins. So, I think you're safe with wheat and, you know. But again, buy organic if you're concerned.   Laura Dugger: (32:45 - 32:57) Love that explanation. And then because I think of the other ingredients and bread and even the offerings that you have, what should we be aware of when it comes to salt and emulsifiers?   Sue Becker: (32:58 - 36:23) Yeah. So salt is something I studied later, you know, after I, you know, I, it made sense why they started, you know, separating the bran and germ from the flour too. So, the flour wouldn't spoil, but I'm like, salt doesn't spoil.   Why would they refine salt and do some digging and do some research and you find that natural mined mineral salt has trace minerals that we need, but it's the sodium chloride that makes the salty flavor. So, they, they have learned that they can extract those trace minerals out of the mind mineral salt and sell that to other industries for minerals and leave us with the sodium chloride and it's perfectly salty. So why not do that?   And then so that it will rain, well, it will, you know, “when it rains, it pours” the, you, you're probably too young to know that slogan, but that was a big one when I was growing up. They heat treat the salt so that it does not readily absorb moisture. So the crystals are harder so that when it rains or it's humid, it will pour unlike your unrefined salt that will tend to clump up if it's humid.   So that's what started happening to our salt. And I didn't believe this, but I did just a few weeks ago, go to the store because I haven't bought salt in years. Cause I get it.   We sell Redmond's natural mined mineral salt that comes from Utah, but I went to the store and sure enough, they put anti-caking agents sometimes in some of the brands of salt, dextrose, which is a sugar. Who would have thought that? And just know that you know, the heat treatment is makes it where it doesn't readily absorb moisture.   So that's why you tend to hold fluids when you eat a lot of salty foods. So, it's trying to help your body be able to utilize it. And while we're on salt, I hear a lot of people, they'll ask me, can I make the bread without salt?   My doctors put me on a low salt diet. First of all, that's concerning, but I want to say to you, just getting rid of processed foods, it will greatly diminish your sodium intake from bread to they have, you know, when things are so denatured that they, you know, they smash it, they cook it, they boil it, they take all this out and that out. Well, then it's flavorless.   So, they have to sweeten it and salt it to make you want to even buy it again. So, if you look at ingredient or not ingredient labels, but nutrition labels on processed foods, and I'm talking canned fruits, vegetables, bread products, and all these things, you will see that the sodium levels are much higher than the potassium levels. Well, in nature, that is not the way it is in, in your fresh fruits and vegetables.   Your potassium level is typically twice your sodium level where, so read your labels on your food and you'll see that sodium is typically twice the potassium in processed foods. So that's what I encourage people. You know, you can make bread without salt.   You probably won't like it. It'll be kind of tasteless. If you need to read, if you feel more comfortable reducing the amount of salt, then do that.   But most importantly, quit eating processed foods. That's going to greatly reduce your salt intake and then use a natural mind mineral salt that your body can utilize. So that's salt.   What was the other thing?   Laura Dugger: (36:24 - 36:25) Emulsifier.   Sue Becker: (36:25 - 40:36) Raw unpasteurized honey is what I use. I recommend. And then the emulsifier.   I think you must be talking about lecithin. Lecithin is totally an optional ingredient. You can make great bread without lecithin, but I'm going to tell you, you can make really great bread by adding a little bit of lecithin to your bread dough.   It's a natural emulsifier. It is what's called a phospholipid. It has an acetylcholine that is what it's made of.   And it, it, what it does in your body, it breaks down fat and cholesterol into small enough particles that can get through your capillary wall and into your bloodstream and into your cells and your tissue. It is found in any type of unrefined food that has oil. So, your eggs, your milk, your oils, your unrefined keyword, unrefined oils, and guess where else?   Grains and beans. It's in the, the germ portion of your grains and beans. And that is the nutrient that even without adding it to your bread, it is there already.   And that's the nutrient that I discovered brought brings down cholesterol, blood level cholesterol, because, and somebody kind of argued when I said that one time and I'm like, no, no, no, no. I didn't say cholesterol was bad. Cholesterol is not a bad guy.   I like the way one biochemist puts it. She said, it's just the pig that got stuck in the barn door. It actually does.   It gets stuck in our blood vessels because its big fat molecules are typically big. We need that lecithin in unrefined foods that have oil grains being one of those. And one of the most nutrient dense ones is, is your grains and beans and sources of lecithin, so it breaks those down into small enough particles so that they can get out of our blood and into our tissues and our cells where it is so needed.   Cholesterol is a precursor of just about all your sex hormones, all your anti-inflammatory hormones that your body can make. If it has lecithin it helps vitamin D be converted. The sunshine be converted to vitamin D and our body and it makes; it's a part of the fat and protein layer of every cell in your body.   The cell membrane of every cell in your body. So, it's very, very important to get that cholesterol out of the blood into the cell. So that's lecithin okay.   That was a lot of information. What does it do to our bread? The very same thing it does in your body.   It breaks the oil down. You've all heard the saying oil and water don't mix. Well, it breaks the oil down so that it is small enough particles.   So, it will go mix into your dough a little better and it will make your dough very smooth, very silky. It will make your bread so very soft. And it's the same.   It's the reason they use it in the food industry. They put it in salad dressings so that oil and vinegar will, will mix and stay mixed a little bit better. They started using it in the margarine industry because they're mixing milk and, and milk fats and water.   So, they put the lecithin in there. Now I'm not saying don't eat margarine. That's not what I said.   They put it in Reese's peanut butter cups. That's what makes that chocolate so smooth and creamy. I'm not saying don't eat Reese's peanut butter cups to get your lecithin, but I'm just explaining that's what it does.   It's in your body and outside of your body and your food, and it will make your bread and rolls so soft. And we actually learned when we had a bakery years ago that it helps your bread retain moisture. It keeps it from drying out so quickly. But it's one of those things in Haiti and Tanzania, they don't make bread with lecithin that's an expense that we don't need. But if you want some really, really soft bread and really help my tortilla dough be really smooth and silky and make those tortillas just press out really well. So that's, that's why we use it there.   You can use an egg has lecithin as well. I use both an egg and lecithin, and I have really, really soft bread. So just depends on what you're going for.   I don't typically put it in my sourdough cause that's a different texture. And I don't typically put oil in my sourdough bread.   Laura Dugger: (40:36 - 41:26) So yeah, it just depends on what you're doing there. Okay. That's so good to know.   And with the fresh milled grain, I know that it loses nutritional value each day. And I think you've recommended don't let it go more than three days. You'll have to discard it if you don't use it in that time.   And it makes me just wonder, then I'm going to link to a previous episode that we did on preparing food for our family, because one of the practices I'm thinking of was whatever you're making, make double and freeze half. So, Sue, I'm curious then with the nutritional value, if the freshly milled grain that we use as the flour is used in our baked goods or our bread, but then we put it in the freezer to be consumed at a later time. Does that compromise any of the nutritional value?   Sue Becker: (41:27 - 45:57) Right? Not in, not that I have read and studied what we have to know that as soon as that grain is milled into flour, then now you've exposed the nutrients, the oil and all these to the air and oxidation begins to take place. You might not see it in flour, but you've all seen it in a banana or apple.   You cut it, it starts turning dark right away. So, there's a lot of discrepancy and different viewpoints out there on how long that flour until the flour spoils. Well, that would be kind of like that apple is not spoiled, but definitely oxidation has taken place.   So, years ago, I read some information that in the first day, you can lose as much as 45% by the third day, maybe as much as 90%. I don't, I don't have that information anymore. You know, I never thought I'd be speaking and teaching, so I don't quote it a lot, but I did contact a university, and they said most of the oxidation is going to take place in those first few days after milling.   So exact numbers they didn't give me. But now I will say this, I would never throw flour away. So, I'm not going to say it's bad for you.   And some people say six months to a year is the shelf life of that flour. You're not going to lose your protein. You're not going to lose your fiber.   It's still probably the most nutrient dense flour that you can use and buy. But I will say this, your best bet is once the bread is baked from everything I have studied, the nutritional loss is minimal. So, if you need to make bread ahead, have a baking day, then bake your bread, freeze your bread or whatever you need to do so that it, most of the time, my bread will last for five or six days.   Well, I say it won't mold in that time. Most of the time we eat it before then. So that would, that would be your best bet.   Also storing bread, you want to either freeze it or leave it at room temperature. You don't want to store bread at refrigeration in the refrigerator. It will dry it out and cause it to go stale.   Now, of course, if you have meat or something like that in there that needs to be refrigerated, of course, refrigerated muffins, little higher moisture. So, if you're not going to eat those in the, in a day or two or three, they, they might mold. So put them in the refrigerator.   I have learned a little trick with storing muffins, put a paper towel in the container, either the bag or the container that you're storing them in. It'll really keep them from turning gooey. And of course, always let your bread muffins, whatever completely cool before you package them.   But I never throw flour away. If typically, I travel with a grain mill or with bread, if I'm going on a short trip where I'm not taking my mill or whatever with me, then I'll, I'll take bread with me camping. Our family used to camp one.   Can't take my milk. We did more primitive camping, can't tent camping, can't take my mill with me. So, I would mill up a pail of flour to make pancakes and, and things, you know, while we were camping.   So, we would camp a week. I'm certainly not going to go home. I can't use this.   It's older than three days. So, it's not going to hurt you to go that long, but it's, it's the best is mill the flour, bake your bread, mill your flour when you're ready to do your baking and then freeze or store or whatever. But sometimes that's not always possible.   We went snow skiing a few years ago and we did take the bread machine. We went with my daughter and her family and we took, we opted to take the bread machine and we just milled flour and put it in a pail and we made bread every day. So, we couldn't take both.   So, we did it that way. So certainly there's, there's, there's options. So, yeah, but I never throw flour away.   And if I, if I happened to over mill and I have, you know, some charts that show you about how much grain to mill to get, how much flour. So, I rarely over mill, but sometimes you mill and go, Oh, I can't, you know, emergency have to leave. I would bag it, put it in the refrigerator and just try to use it, you know, as first before you use other things.   Or if I have a little bit leftover, I'll keep it in the refrigerator and use it to dust my countertop or whatever, when I'm rolling my bread or dump it in my, you know, with a big batch of bread I'm using and just not worry about it. But 90% of the bread, no more than that, probably 99% of the bread I eat. I mill the flour, make the bread or the muffins or the pancakes or whatever.   Laura Dugger: (45:57 - 47:00) So I'm so grateful for that clarification. I definitely have information. So that is awesome.   I just wanted to let you know, there are now multiple ways to give when you visit TheSavvySauce.com. We now have a donation button on our website and you can find it under the donate page, which is under the tab entitled support. Our mailing address is also provided.   If you would prefer to save us the processing fee and send a check that is tax deductible, either way, you'll be supporting the work of Savvy Sauce Charities and helping us continue to reach the nations with the good news of Jesus Christ. Make sure you visit TheSavvySauce.com today. Thanks for your support.   So, let's say we've gathered our ingredients. We've made our first recipe. How long does it typically take to experience the benefits from this lifestyle change?   And just to recap, what are some of the health benefits that you may experience?   Sue Becker: (47:01 - 58:28) Well, bowel issues are going to be corrected pretty quickly. For me, constipation was my issue. It was done first day, I ate bread.   Like I said, poop the next morning. A lot of people go, oh, constipation is not my problem. I'm going five times a day or 10 times a day.   So that's more irritable bowel, spastic colon or chronic diarrhea. That may take a week to 10 days to correct, but we've seen people very quickly correct those bowel issues. So, bowel issues are probably the number one, the fastest that you might see.   And I, I, you, I love this story that I tell on a lady, and I used to year. I've been telling it for about 20 years. And I used to call her an older lady, but I'm older than she is.   Then she was then when I called her an older lady. So, this very young lady, she was the mother of a customer of ours. And the customer was her and her husband were missionaries and they were here on furlough.   And she came into the store. Her mother lived in Boston, I believe. And she said, Sue, my mother's having a terrible time.   She it's been on steroids for 10 years for her bowel issues. That you should never do that. And she said, but every time they try to wean her off, she has horrible issues.   She now has bleeding bowels. She can't sleep through the night. She's getting up five times in the night to go to the bathroom.   She can't leave her house. and I hear this a lot. I've had a fella gave testimonies, construction worker.   He goes, “Do you know what? The number one thing I have to find out when I go to check on the job, I have to know where the port-a-john is. I, cause I have to go.”   So anyway, back to this story. They, you know, And she was going to go to the hospital. And that was right about the time.   The gluten-free stuff was coming out. And she said, so she's been told maybe you need to go gluten-free. And she came in and, As a missionary budget, limited budget.   And I said, “You know what? Our ministry will give your mother a grain mill.” She was going.   The daughter was going to spend two weeks with her. And she goes, I'll teach her how to make bread. She thought about it for a minute.   And she goes, I do not know how to make gluten-free bread. Just give me a bucket of red wheat. It can't hurt her.   She's already got bleeding bowels. and if it makes it worse, we'll just stop. She emailed me and said in five days of real bread, her mother was sleeping through the night, no longer having the bowel episodes.   In two weeks while they were there, everything had normalized and her mother had her life back. That's pretty amazing. So, you're gonna see bowel issues correct pretty, pretty quickly.   We've seen that so many times. And then for me, sinus congestion, when your bowels are moving. And we talked about toxins in your colon, sitting in your colon.   We talked about the cancer relationship. But another thing that a lot of people don't realize, what's dumped in your colon and your bowels to be eliminated every day is the stuff your body doesn't want. It's toxic waste, whatever.   And if it's not eliminated every day, it's gonna sit there and get absorbed into your body. And one of your body's reaction to toxins is to make mucus so you can blow it out your nose or cough it up. You know, think about it logically.   When we get sick with a cold or a flu, that organism has made a toxin that our body is trying to get rid of. So, we make all this mucus and that's why you get congestion and you sneeze and you're coughing, you know, so your body can get rid of it. Well, what I learned when I realized I was no longer congested, I started studying.   I was like, how is this happening? Well, that's what I learned, that now that my bowels were dumping and eliminating toxins out of my body every day, I was no longer getting that toxic response of the excess mucus. My body was doing what it needed.   I no longer needed the antihistamines and the decongestants. So that was a big one for me. Of course, the wart story is pretty amazing.   People laughed at me when I told that in the beginning. I knew that it was the bread, that one of my children's warts that he had had for three years went away in the first month. And I discovered that it was the vitamin E that protects every cell in our body and from lots of things, but from being compromised by oxidation.   And if your cell is compromised, it is more susceptible to viral invasion. Viruses are caused by warts. So now that our body, the richest food source of vitamin E is wheat, but it has to be freshly milled.   So now our body was now getting this abundant source of vitamin E, which by the way, we had our bread tested. And one slice provides 100% of your daily vitamin E need. Wow.   Now, I don't necessarily agree with the daily requirement, but still one slice, which no amount of vitamin E was ever put back in enriched bread. But anyway, so I knew that this was the vitamin E protecting the cells and making us less susceptible to viral invasion. And my son's warts went away that he had had for years and in just the first month.   So, we tell that, I would tell that story. And we have now hundreds of wart stories, hundreds of wart stories. The most profound one was lady heard me speak at a homeschool show.   I only have 45 minutes to speak at a homeschool show. And I'm like, woo, a lot of information in that. So, I talk really, really fast.   And sometimes I share this and sometimes I don't. I started to skip my wart story. The Lord, the Holy Spirit just had me stop, tell my wart story.   And I finished that day a little earlier than normal. I never finish early. And I just said, well, you know, does anybody have anything to share?   Two people shared their wart stories. Unbeknownst to me, mom was in my class, walking down the hall to go to another class because there's lots of workshops at these shows, you know. And the Lord told her to come in mine.   There, when I left the room, she was standing outside and told me that. She with tears in her eyes said that she had been praying that God would send her an answer that her daughter had over 500 warts on her. She had had them for, since she was 12 years old, she was now 17.   They had had them all burned off, which they didn't treat the virus. So, they all came back, of course. They had been on different medications.   She goes; they currently have her on ulcer medication saying that maybe it's caused by stress. Okay, so she follows me back to our table where we're making bread. She eats the bread.   She goes, it's delicious. She goes how much is a mill? I told her and she goes; I've paid more than that for one prescription drug that didn't work.   What have I got to lose? I like to cook. We have to eat.   We'll see. Two and a half weeks, two and a half weeks, every wart on that child's body was gone. She had her life back.   She was ashamed. She was embarrassed that she had these nasty patches of warts on her. She wouldn't wear shorts.   She wouldn't swim in public with her friends because she was embarrassed and ashamed. And so that's more than just a wart story. And I tell that the wart story because, I mean, like I said, we have hundreds.   One little girl prayed that God would take her wart away and they heard about the bread and it went away, you know? And because here's my thought. If this bread can improve your resistance to a virus that causes warts that you've had for five, some people 10 years, what other viruses will it protect you from?   That's important to know. And that's what I saw with our, we rarely had colds. We rarely caught flus, you know, from other people.   Not saying we never did, but when we did, we got well very quickly and typically, you know, faster than others. Skin issues. Had a mom in here the other day just say that her, she said, we call your bread, the miracle bread.   Her son had eczema all behind his ears and on his arms, all cleared up. I had another young man come from; he had heard me speak. His wife heard me speak at a conference in Missouri.   They were traveling through, they came to a class, and he came up and said, “Can I hug you?” And I was like, “Well, sure, yeah, go ahead.” And he said, “My wife heard you speak.”   And he said, “what you didn't know is I had this rash on my body and it was stinging. It was burning. Doctor after doctor, medication, steroids, nothing ever helped.”   And he said, “It feels, it felt like fire ants burning me. Had it for years and nothing worked.” His wife heard me speak.   I don't know if she thought, made the correlation with pellagra. I don't know. But anyway, she bought the mill, bought the mixer.   She didn't say anything to me. And he said, within a month, the rash was completely gone. But here's one thing he said.   He goes, “It was so painful. I had gotten to the point where I wanted to die.” That's pretty significant.   And talk, you know, and now within a month, what doctors couldn't fix, the bread did, the nutrients, the B vitamins, the vitamin E, whatever else was in that bread cured his skin issues. And we hear psoriasis, people with psoriasis, it completely goes away in a matter of a few months. Depression, anxiety.   One little girl struggled with depression, and they told her to go gluten-free and it got worse. She was so fearful. She couldn't even sleep in her bedroom.   She had to sleep on the floor in her parents' room. And the mom with tears in her eyes said, within, they decided to not go gluten-free and to try freshly milling. And the little girl is happy and excited and has her life back.   So, I could go on and on and on. And we, you know, just the health of children is powerful to me. And we've seen heart disease.   God says in Psalm 104 that he gave man bread to strengthen and nourish the heart. We've had people say, I mean, well, one lady in particular, this was years ago, I wish I had taken her name to follow up with her, but she said her husband in one month and all she changed was the bread, came off the heart transplant list. She said, the doctor says he's not out of the woods yet, but his heart muscle is functioning so well, can't justify being on the heart transplant list.   And, you know, I read the works of Dr. Wilfred Schutt, world renowned cardiologist. Do you know what he used to treat heart disease? Vitamin E.   And in his book that has nothing to do with milling your own grain and making your own bread, do you know what he attributes heart disease to? When the white flour came on the scene and they started taking the bran and germ out of our flour. He said, we lost the most potent antithrombin, blood thinning and vitamin E for the strength of the heart muscle.   So yeah, we've seen a lot in 35 years or 34 years. It's been amazing. And people write and say, “I know you must get tired of hearing this.” I never get tired of hearing testimonies and stories. And I call them “it's the bread stories” because they tell me it's the bread that's all I've changed and this is what I've seen. And so, and it's, yeah, it's powerful.   Laura Dugger: (58:29 - 58:56) Well, I love because even before we recorded this conversation, we prayed that God would do more than we could ever ask or imagine. And I feel like that's what he has done with bread too. There's still so much more, but you're just to encapsulate a few things, the improved energy, the supported hormones, the ailments that are corrected, there's so much.   And if we want to get started, then can you remind us of your website and what our first step could be today?   Sue Becker: (58:56 - 1:00:59) Yeah, first step, buy a grain mill, buy some grain, start milling your bread. And if you're scared of yeast bread, then make muffins and make pancakes. Machines help, you might all have a mixer that you can go ahead and use to make your yeast breads, but muffins, pancakes, coffee cake, three of my basic ingredients, I mean, my recipes that I started with, that's a wire whisk in a bowl.   You don't need to knead; you don't need to worry about letting it rise. Buy the tools that help you make this a lifestyle. Bread machine, you might see the Zojirushi bread machine behind you, that, I mean, five minutes, mill the flour, five minutes, dump it in, all your ingredients, come back to a baked loaf of bread.   You know, push the start button, come back to a baked loaf of bread. Mixer, for my family, the mixer worked very well because I would mix up dough to make six to nine loaves of bread or six loaves of bread at a time. And I did that twice a week, interspersed with muffins, pancakes, and all of that.   So, keep it simple, get a grain mill, get some grain and get a recipe book that you enjoy and just dive in. You won't be sorry. Go to breadbeckers.com.   You can find a lot of information. Go to our YouTube channel, Bread Beckers YouTube channel. Lots of videos and how-tos and classes, our getting started classes on there.   There's a couple of videos, a basic list of getting started items where I explain to you the hard wheat, the soft wheat, the red wheat, the white wheat, and those things. And I highly recommend, it's a long video, it's three and a half hours long, but it's called Real Bread, the Staff of Life. You can watch it in segments.   Pause me if you need to come back later, but it's very profound information. It's 30 years of studying and research and gleaning the scriptures and science and textbooks. And then Instagram, follow us on Facebook and Instagram.   And then of course, Sue's Healthy Minutes podcast. You will be blessed by all the information there as well as the testimonies that are shared.   Laura Dugger: (1:01:00 - 1:01:19) Incredible. We'll add all of those links in the show notes for today's episode. And Sue, as you remember last time, we are called The Savvy Sauce because savvy is synonymous with practical knowledge or insight.   And so, as my final question for you again today, what is your savvy sauce?   Sue Becker: (1:01:19 - 1:04:32) So what I want to encourage people today is seek the truth. Use your common sense that God has given you. I want to read a quote by a doctor that promotes healthy living, but I want you to listen to what he says.   Here's the quote. “Damage to the gastrointestinal tract from the overuse of antibiotics, anti-inflammatory drugs like Advil or Aleve, acid blocking drugs, we talked about that last time, like Prilosec or Nexium, combined with our low fiber, high sugar diet leads to the development of celiac disease and gluten intolerance or sensitivity and the resultant inflammation.” Did you hear that?   I absolutely agree with that. All those things cause damage to the gastrointestinal tract and lead to allergies and things like that. “This is why,” now there's where I want you to listen and use your common sense.   “This is why the elimination of gluten can be a powerful way to prevent and reverse this and many other chronic diseases.” Next sentence. “The biggest problem is wheat, the major source of gluten in our diet.”   Did you hear wheat or gluten listed in his causes? No, you did not. He is making an illogical conclusion to his own truth that he just presented.   Wheat didn't cause that. Wheat can actually cure that. And you asked me about a verse that has meant so much to me and powerful, profound verse in the scripture, Deuteronomy 24:6.   In that scripture, it's the law. Sometimes you get bogged down in Deuteronomy. I will never forget when I stumbled, didn't stumble, but I was reading this verse and what God showed me.   In that chapter or in that verse, God gave a law for what you could take as a pledge when someone borrowed something from you. In those days, if someone was gonna borrow something, they would leave you with something of value of theirs as a pledge. I'm gonna return what I borrowed from you or I'm gonna pay you back or whatever.   Listen to God's law. He says, “Do not take a man's upper millstone as a pledge for you would be taking his life.” That is pretty profound.   Someone in the early 1900s took our milling stones, took our mills out of our home and we've been losing our health and our life ever since. Wheat is not the biggest problem. Wheat is the answer.   Freshly milled, of course. So contrary to popular belief, everything you read on the internet is not true. So, dig into God's word, find the discrepancy from what you're hearing in the world and what God's word says and let his truth rule and reign in your life.   That would be my advice.   Laura Dugger: (1:04:33 - 1:05:03) That is so good again, Sue, and thank you for getting mills back in our home and thank you for being my returning energetic and intelligent and faithful guest. You're so humble in your approach and you'r

Pastor Killian Teaches On Luke 20:9-20 Show Notes: Support 1517 Podcast Network 1517 Podcasts 1517 on Youtube 1517 Podcast Network on Apple Podcasts 1517 Events Schedule 1517 Academy - Free Theological Education What's New from 1517: Coming Home for Christmas: 1517 Advent Devotional Face to Face: A Novel of the Reformation by Amy Mantravadi Untamed Prayers: 365 Daily Devotions on Christ in the Book of Psalms by Chad Bird Remembering Your Baptism: A 40-Day Devotional by Kathryn Morales Sinner Saint by Luke Kjolhaug More from the hosts: Edward Killian Darrin Sheek Bob Hiller Brian W. Thomas

The Captain is back with Bob St Pierre and they're joined by Gabe Stone, Stan Tekiela, and Tackle Terry!

The Captain is back with Bob St Pierre and they're joined by Gabe Stone, Stan Tekiela, and Tackle Terry!See omnystudio.com/listener for privacy information.

Dry January/Hobbies/Food Pyramid/Girl Scout Cookies/Sports.

Chris Kwiecinski from Fox32 Chicago joins the show to preview Bears vs Packers III in this weekend's Wildcard matchup. Has the Bears magic run out or is this where they turn the tide in the NFL's oldes rivalry? Plus NFL Wildcard Weekend predictions - Kurtis and Evan are completely split in one division. Etched in Stone hit again! Did you cash in? Evan has 2 more bets tonight. And we give our Friday Toasts! Cheers!

Kids/Vacations/Dry Skin/Food/Farts.

Send us a textDr. Heather Stone is a returning guest on our show! Be sure to check out her first appearance on episode 833 of BBR!Dr. Heather Stone, DC is one of the most successful functional medicine practitioners in the world. She has spent the last twenty-one years helping patients reverse various chronic diseases. Her focus is on helping women return to the person they know themselves to be by experiencing a total thyroid transformation. She is passionate about health, longevity, gardening, cooking, regenerative farming, and raising her animals on her ranch.Dr. Heather also currently runs two functional medicine clinics, as well as Born To Heal Ranch & Retreat, which is a functional medicine retreat center for women dealing with hypothyroidism and Hashimoto's.Throughout her career, Dr. Heather has been instrumental in showing tens of thousands of patients how to reverse long-standing health problems with a focus on type 2 diabetes, hypothyroidism, and cognitive decline. She is also the author of her amazing book Thyroid Transformation Blueprint.Dr. Heather is married and has two sons, Cam and Cannon, and currently lives on her ranch in Texas with her family and two dogs. When she is not working, she is reading, meditating, cooking, or traveling the world.Find Dr. Heather at-https://reversemycondition.com/FB Page- Happy, Healthy and Lean- Women Overcoming Low Thyroid!IG- @drheatherstonehttps://www.borntohealranchandretreat.com/Find Boundless Body at- myboundlessbody.com Book a session with us here!

Brad Underwood met with the media ahead of the Illinois vs Rutgers game at State Farm Center. Hear the latest from the Illini head coach. Evan's "Etched in Stone" bet looks at Duquesne vs St. Joseph's. And who won our Best QB Of All Time draft?!

Send us a textIn today's episode, I'm chatting with Katie Bernet. Katie is an author living in Dallas, Texas. She's an award-winning creative director, a long-standing member of the DFW Writer's Workshop, and the director of the 2025 DFW Writer's Conference. The oldest of three sisters, she's a diehard fan of Little Women. We are here today to discuss her debut novel, Beth is Dead.Episode Highlights:Writing Beth is Dead while living with her sisters, and how those real-life dynamics quietly found their way onto the page.A simple but powerful writing exercise that helped her move past resistance: making a love/hate list and choosing to write toward what felt hard.What changed for her when she reached the end of revisions and realized she understood Beth March in an entirely new way.She talks about which March sister was the most challenging character to write.A gentle reminder that creativity isn't exclusive or earned - it's something we all carry.Connect with Katie:InstagramWebsiteShow NotesSome links are affiliate links, which are no extra cost to you but do help to support the show.Books and authors mentioned in the episode:The Poisonwood Bible by Barbara KingsolverDemon Copperhead by Barbara KingsolverHarry Potter and the Sorceror's Stone by J.K. Rowling (full-cast audio)Enchantment by Orson Scott CardGirl Dinner by Olivia BlakeThe Scammer by Tiffany D. JacksonBook FlightLittle Women by Louise May AlcottSo Many Beginnings by Bethany C. MorrowLittle Monsters by Máire RocheThe 2026 Bookish Flights Reading Challenge is here - a simple, nostalgic way to be intentional with your reading. One book per month, with options for individuals and families. Download it at https://www.bookishflights.com/read/2026readingchallengeSupport the showBe sure to join the Bookish Flights community on social media. Happy listening! Instagram Facebook Website

Since 1944, the Golden Globes have offered an alternative to the Oscars and the Emmys. Giving us a boozier, looser take on the best in both TV and movies, the Globes have at their best championed less-obvious projects, and given early wins to actors and creators who would go on to be some of the entertainment industry's biggest stars. Of particular interest is the Best Film Musical or Comedy category, which has celebrated some of the less stodgy, but still incredibly well made, films that might not make the cut for the prestige-obsessed Academy Awards. So join us for one of our 2026 Patreon-sponsored episodes as the Great Pop Culture Debate attempts to name the Best Golden Globe Winner for Best Motion Picture, Musical or Comedy.Movies discussed: The Sound of Music (1965), The Lion King (1994), West Side Story (1961), Beauty and the Beast (1991), Mrs. Doubtfire (1993), Chicago (2002), Some Like It Hot (1959), The Graduate (1967), Cabaret (1972), Romancing the Stone (1984), Moulin Rouge! (2001), Almost Famous (2000), My Fair Lady (1964), Tootsie (1982), Working Girl (1988), Lady Bird (2017)Join host Eric Rezsnyak, Patreon sponsor Steve Nikoloff, and GPCD panelists Karissa Kloss and Kevin Dillon as they discuss and debate 16 of the most celebrated Globe-winning films.EPISODE CREDITSHost: Eric RezsnyakPanelists: Karissa Kloss, Kevin DillonPatreon Sponsor: Stephan NikloloffProducer: Bob ErlenbackEditor: Eric RezsnyakTheme Music: “Dance to My Tune” by Marc Torch#goldenglobes #goldenglobe #awards #awardshow #bestfilm #comedy #musical #comedyfilms #musicalfilms #thesoundofmusic #somelikeithot #workinggirl #tootsie #mrsdoubtfire #almostfamous #romancingthestone #beautyandthebeast #thelionking #chicago #cabaret #thegraduate #moulinrouge #ladybird #podcastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

When should an antibiotic allergy actually be tested? In this episode of the BackTable ENT Podcast, guest host Dr. Basil Kahwash, an allergist and immunologist at Ohio ENT & Allergy, sits down with Dr. Cosby Stone, an allergist and immunologist at Vanderbilt University Medical Center, to discuss antibiotic allergies and how to distinguish true allergies from intolerances. --- SYNPOSIS Dr. Stone breaks down common misconceptions around antibiotic allergies, with a focus on penicillin and cephalosporins. The conversation explores how these allergies are evaluated, including when skin testing is appropriate, why inaccurate allergy labels matter, and how confirmed allergies should be managed long term. They also dive into more advanced topics such as drug desensitization, current research in the field, and where the future of drug allergy evaluation is headed. --- TIMESTAMPS 00:00 - Introduction 01:03 - Understanding Antibiotic Allergies07:28 - The Importance of Accurate Allergy Diagnosis10:55 - Key Questions for Diagnosing Allergies17:10 - Implementing Allergy Testing in Healthcare Settings19:06 - Identifying Severe Allergic Reactions26:31 - Interpreting Allergy Skin Testing Procedures33:17 - Penicillin and Cephalosporin Cross-Reactivity37:15 - Drug Desensitization: Indications and Process40:30 - Prognosis and Long-Term Outcomes of Drug Allergies47:22 - Conclusion and Final Thoughts --- RESOURCES Dr. Basil Kahwash https://www.ohioentandallergy.com/physicians/basil-kahwash-md/ Dr. Cosby Stonehttps://www.vanderbilthealth.com/doctors/stone-cosby

Jennifer Richinelli and Jason Kamery talk about Stone World and what we saw in the year 2025.

Stone and Jake are back and fresh off an unforgettable trip to Iceland, breaking down everything from jaw-dropping landscapes to the little moments that made the trip legendary. Along the way, they crack open a couple packs of Pokémon cards they picked up overseas (because souvenirs don't get better than that).The guys also pour up and review “Cold War” from Manhattan Project Beer Company, sharing their honest thoughts while the conversation takes its usual unpredictable turns. From sleeping straight through alarms to debating the best fictional places from Disney Channel and Nickelodeon shows they'd actually want to visit in real life, this episode is packed with laughs, nostalgia, and classic side-quests.Grab a beer, hit play, and hang out with us.

From childhood obsession with the movie Romancing the Stone to claiming emerald as my crystal of 2026 - this is a deep dive into why emerald is THE stone of magic, vision, and transformation.I explore the geology that reveals the magic, the Emerald Tablet's "as above, so below" teaching, and the medieval legend connecting emerald to both Lucifer's crown and the Holy Grail.This isn't your typical heart chakra episode. This is about vision you can't unsee, exile that proves clarity, and what happens when a stone chooses you.Fair warning: This episode is not gentle. If emerald is calling you this year, you'll understand why.KEY TOPICSRomancing the Stone (1984) & my mom's costume jewelry ringThe science: beryl + chromium = emerald (how "impurities" create value)The Emerald Tablet of Thoth: "As Above, So Below"Nicholas Pearson's The Witching Stones - essential emerald magicThe Lucifer teaching: when the fallen stone becomes the Holy GrailWhat it means when vision gets you cast outPractical magic: working with emerald for 2026KEY QUOTES"Emerald doesn't give you vision. It stops you from pretending you don't already see.""The emerald doesn't fall from Lucifer's crown as punishment. It falls because he chose vision over comfort.""If you're feeling cast out of the safe crowd, that's not failure. That's proof you're seeing clearly."FEATURED RESOURCEThe Witching Stones by Nicholas PearsonEssential reading for emerald's connection to magic, divination & witchcraftWebsite: www.theluminouspearl.comInstagram: @theluminouspearlCONNECTInstagram: @bigcrystalenergypodcast | @mystical.mama.ashIs emerald YOUR stone this year? Tag us and share your story.Support the show: Leave a review, share this episode, subscribe for more Crystal Library deep dives.Until next time: Trust what you see, even when it gets you cast out.

Mary & Blake recap and give their reaction to episode 1.05 of Outlander: Blood of My Blood, entitled "Needfire" They break down Ellen being crowned May Queen while secretly handfasting with Brian (and yes… doing the business in a church), the show's gorgeous "hands" visual motif, and why this episode finally feels like classic early-Outlander magic again. Meanwhile, Julia and Henry keep missing each other by inches, Davina detonates the pregnancy truth, Lord Lovett gets nastier, and Murtagh—day-drunk and heartbroken—pulls the most catastrophic "wrong name" slip possible. Plus: the Stone of Destiny, the creepy prophecy vibes (two yolks, anyone?), and Blake's Outlandish Theory of the Week about a prophecy misread that could be pointing straight at Claire + Jamie. And of course, Five Questions closes it out with bonfire drinks, Beltane vs. Fourth of July chaos, and Mary's absolutely unhinged candy-cane party confession. Also in this episode: Beltane as a turning-point episode: liminal, smoky, romantic, and loaded with consequences Ellen & Brian fully ignite: handfasting, passion, and why their bond finally clicks Murtagh's spiral: rejection, humiliation, and the "Ellen" slip heard 'round the Highlands Julia's mounting danger: the pregnancy reveal, Davina's heartbreak, and Lovett's threats The witchy woman & prophecy: double-yolk symbolism, Claire callouts, and uneasy foreshadowing Stone of Destiny talk: myth, destiny, and whether the show is winking at the parent series Segments you love: Kilt Ratings, BomB Impact, Good/Bad/Great, Outlandish Theory, and Five Questions   SUBSCRIBE TO OUTLANDER CAST: AN OUTLANDER PODCAST Apple Podcasts YouTube Spotify CONNECT WITH MARY & BLAKE  Like Our Facebook Page Join Our Facebook Group Join The #NerdClan Follow On Twitter  Follow On Instagram  UNLOCK BONUS EPISODES, PREMIUM PODCASTS & MORE -- www.JoinTheNerdClan.com Sign up  HERE for Blake's Book Club: DRUMS OF AUTUMN CHECK OUT THE BEST MERCH ON THE PLANET: THE MARY & BLAKE STORE Shop for all of our podcasts, sayings, and listener inspired designs in one easy place. FOLLOW ALL OF OUR PODCASTS AT MARY & BLAKE: This Is Us Too: A This Is Us Podcast The Pokemon Pokedex With Rhys & Felicity: A Pokemon Podcast The Percy Jackson Prophecy: A Percy Jackson Podcast The MCU Diaries: Essays On Marvel Television Podcast  Bridgerton With Mary & Blake: A Bridgerton Podcast Keep Calm And Crown On: The Crown Podcast Minute With Mary: A Younique Network Marketing Podcast Rise Up!: A Hamilton Podcast The Leftovers Podcast: The Living Reminders The North Remembers: A Game Of Thrones Podcast Wicked Rhody: A Podcast About Rhode Island Events and Life You've Been Gilmored: A Gilmore Girls Podcast ParentCast: A Podcast For New Parents Outlander Cast: An Outlander Podcast The Potterverse: A Harry Potter Podcast The Last Kingdom With Mary & Blake: A Podcast For The Last Kingdom House Of The Dragon With Mary & Blake: A Podcast For House Of The Dragon The Rings Of Power With Mary & Blake: A Rings Of Power Podcast READ OUR LATEST BLOGS AT MARY & BLAKE: Mary & Blake's Blog The MCU Diaries The Handmaid's Diaries Minute With Mary Outlander Cast Blog A huge thank you to all of our members at the #NERDCLAN for helping to make this podcast possible. EXECUTIVE PRODUCERS Anne Gavin, Bobbi Franchella, Dana Mott-Bronson, Dena Kendig, Kathleen, Kirstie Wilson, Martha, Michael McGarry, Siobhan M. O'Connor, SuzyQ, Vicki Adams CO - PRODUCERS Angie L, Barbara Falk, Debbie Stelluto, Donna Walsh, Gloria Hernon, Jennifer Richie, Katelyn Cassidy, Kathy McKibben, Pamela Phelps Smith, Tracy W, Agnieszka Widłaszewska, Allyssa Sullivan, Brenda Lowrie, Candy Hartsock, Cary Robinson, Christina P, Christina T, Christine Milleker, Janice Parmelee, Jenny Rogers, Karen Snelling, Laura Roche, Marilyn L Neenan, Mary Avila, Norma Perez, Roberta R, Shonna Chapman, Suzanne Moss, Tracy E ASSOCIATE PRODUCERS Amanda, BSue Tunstall, Corbin Wahl, Coreen Starr, GAY Kleven-Lundstrom, Heather Smallwood, iloveclarkk kent, Ines Donovan, Jennifer, Jordan Cook, Laura Larsen, Leah Prengaman, Lotte Andersen, Melissa Gillespie, Tina Twyman      

We found out very quickly who will be protecting Katin Houser next year for the Illini. Bret Bielema's staff land Wisconsin starting Center Jake Renfro through the transfer portal. Renfro has 1 year of eligibility and will anchor the O-Line in 2026. Illini basketball got a win in Philadelphia on Saturday night against Penn State. We recap the game and look ahead to Rutgers on Thursday. The Bears lost the season finale against the Lions after mounting an improbable comeback. They now turn their attention to the Packers on Saturday night for the 3rd time in six weeks. How concerned are you? Evan's been "riding a cash wave" for a couple of weeks and shares a special bet in today's "Etched in Stone!"

Many women wrote philosophy in nineteenth-century Britain, and they wrote across the full range of philosophical topics. Yet these important women thinkers have been left out of the philosophical canon and many of them are barely known today. The aim of Women Philosophers in Nineteenth-Century Britain (Oxford UP, 2023) is to put them back on the map. It introduces twelve women philosophers - Mary Shepherd, Harriet Martineau, Ada Lovelace, George Eliot, Frances Power Cobbe, Helena Blavatsky, Julia Wedgwood, Victoria Welby, Arabella Buckley, Annie Besant, Vernon Lee, and Constance Naden. Alison Stone looks at their views on naturalism, philosophy of mind, evolution, morality and religion, and progress in history. She shows how these women interacted and developed their philosophical views in conversation with one another, not only with their male contemporaries. The rich print and periodical culture of the period enabled these women to publish philosophy in forms accessible to a general readership, despite the restrictions women faced, such as having limited or no access to university education. Stone explains how these women became excluded from the history of philosophy because there was a cultural shift at the end of the nineteenth century towards specialised forms of philosophical writing, which depended on academic credentials that were still largely unavailable to women. Alison Stone is a British philosopher. She is a Professor of European Philosophy in the Department of Politics, Philosophy and Religion at Lancaster University, UK. Morteza Hajizadeh is a Ph.D. graduate in English from the University of Auckland in New Zealand. His research interests are Cultural Studies; Critical Theory; Environmental History; Medieval (Intellectual) History; Gothic Studies; 18th and 19th Century British Literature. YouTube channel. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

Given on the feast of the Holy Name of Jesus, 2026.

MBC Loudoun | This Stone is My Story (Joshua 4) | Britten Taylor

Joshua 4Nate Brawn | January 4, 2026

Additional Resources: https://www.piratechristian.com/capta... Chapters: 00:00:00 - Intro 00:08:28 - Lecture One (Chris Rosebrough) 01:22:46 - Lecture Two (Christopher Neuendorf) 02:16:20 - Intermission 02:18:10 - Lecture Three (Warren Graff) 02:50:38 - Lecture Four (Lex Lutheran) You can purchase my photographic compositions here: https://www.piratechristianphoto.com Support Fighting for the Faith Join Our Crew: http://www.piratechristian.com/join-o... Patreon:   / piratechristian   Merchandise: https://www.moteefe.com/store/pirate-... Fighting for the Faith Radio Program: http://fightingforthefaith.com Social Media Facebook:   / piratechristian   Twitter:   / piratechristian   Instagram:   / piratechristian   Video Sermons    / @kongsvingerlutheran670   Sermons http://www.kongsvingerchurch.org/sermons Sunday Schools http://www.kongsvingerchurch.org/bibl... Bible Software Used in this Video: https://www.accordancebible.com Video Editing Software: https://adobe.ly/2W9lyNa Video Recording Software: https://www.ecamm.com Scripture quotations are from The ESV® Bible (The Holy Bible, English Standard Version®), copyright © 2001 by Crossway, a publishing ministry of Good News Publishers. Used by permission. All rights reserved. Scripture quoted by permission. Quotations designated (NET) are from the NET Bible® copyright ©1996-2016 by Biblical Studies Press, L.L.C. http://netbible.com http://netbible.com/ All rights reserved.

Additional Resources: https://www.piratechristian.com/capta... Chapters: 00:00:00 - Intro 00:00:11 - Lecture Five (Christopher Neuendorf) 00:49:26 - Lecture Six (Warren Graff) 01:43:06 - Intermission 01:44:57 - Lecture Seven (Harrison Goodman) 02:11:50 - Lecture Eight (Bryan Wolfmueller) You can purchase my photographic compositions here: https://www.piratechristianphoto.com Support Fighting for the Faith Join Our Crew: http://www.piratechristian.com/join-o... Patreon:   / piratechristian   Merchandise: https://www.moteefe.com/store/pirate-... Fighting for the Faith Radio Program: http://fightingforthefaith.com Social Media Facebook:   / piratechristian   Twitter:   / piratechristian   Instagram:   / piratechristian   Video Sermons    / @kongsvingerlutheran670   Sermons http://www.kongsvingerchurch.org/sermons Sunday Schools http://www.kongsvingerchurch.org/bibl... Bible Software Used in this Video: https://www.accordancebible.com Video Editing Software: https://adobe.ly/2W9lyNa Video Recording Software: https://www.ecamm.com Scripture quotations are from The ESV® Bible (The Holy Bible, English Standard Version®), copyright © 2001 by Crossway, a publishing ministry of Good News Publishers. Used by permission. All rights reserved. Scripture quoted by permission. Quotations designated (NET) are from the NET Bible® copyright ©1996-2016 by Biblical Studies Press, L.L.C. http://netbible.com http://netbible.com/ All rights reserved.

Additional Resources: https://www.piratechristian.com/capta... Chapters: 00:00:00 - Intro 00:00:11 - Lecture Nine (FLAME) 00:30:51 - Lecture Ten (Warren Graff) 00:54:17 - Intermission 00:56:07 - Lecture Eleven (Bryan Wolfmueller) 01:34:50 - Lecture Twelve (Chris Rosebrough) You can purchase my photographic compositions here: https://www.piratechristianphoto.com Support Fighting for the Faith Join Our Crew: http://www.piratechristian.com/join-o... Patreon:   / piratechristian   Merchandise: https://www.moteefe.com/store/pirate-... Fighting for the Faith Radio Program: http://fightingforthefaith.com Social Media Facebook:   / piratechristian   Twitter:   / piratechristian   Instagram:   / piratechristian   Video Sermons    / @kongsvingerlutheran670   Sermons http://www.kongsvingerchurch.org/sermons Sunday Schools http://www.kongsvingerchurch.org/bibl... Bible Software Used in this Video: https://www.accordancebible.com Video Editing Software: https://adobe.ly/2W9lyNa Video Recording Software: https://www.ecamm.com Scripture quotations are from The ESV® Bible (The Holy Bible, English Standard Version®), copyright © 2001 by Crossway, a publishing ministry of Good News Publishers. Used by permission. All rights reserved. Scripture quoted by permission. Quotations designated (NET) are from the NET Bible® copyright ©1996-2016 by Biblical Studies Press, L.L.C. http://netbible.com http://netbible.com/ All rights reserved.

Air date April 22 1974Send us a text Support the show

Original Air Date: January 07, 1942Host: Andrew RhynesShow: The Lone RangerPhone: (707) 98 OTRDW (6-8739) Stars:• Brace Beemer (Lone Ranger)• John Todd (Tonto) Writer:• Fran Striker Producer:• George W. Trendle Music:• Ben Bonnell For more great shows check out our site: https://www.otrwesterns.comExit music from: Roundup on the Prairie by Aaron Kenny https://bit.ly/3kTj0kK

Shauna Green's team had a signature win over #7 Maryland last night! Daniel Thompson covers Illini Women's Basketball and joins the show to discuss the win. Plus, a dive into the teeth of the schedule that features games against five ranked opponents. Plus the Bears wrap up the regular season against the Lions. Who won our Tuesday Draft: Best Movie Sequels? And our Friday Toasts

Original Air Date: January 07, 1942Host: Andrew RhynesShow: The Lone RangerPhone: (707) 98 OTRDW (6-8739) Stars:• Brace Beemer (Lone Ranger)• John Todd (Tonto) Writer:• Fran Striker Producer:• George W. Trendle Music:• Ben Bonnell For more great shows check out our site: https://www.otrwesterns.comExit music from: Roundup on the Prairie by Aaron Kenny https://bit.ly/3kTj0kK

In today's episode, Jim sits down with Dust Kunkel, the author of the dark fantasy debut Fly Stone, Fly, for a wide-ranging conversation about writing, influences, and the strange, brutal, deeply human story that's already turning heads.We start spoiler-free, getting to know Dust as a person and a reader—favorite books, movies, and inspirations—before diving into the origins of Fly Stone, Fly, why dark fantasy was the right home for this story, and how a debut novel ends up landing award attention right out of the gate.From there, we talk craft:

Today's poem is The Ship by Bianca Stone.The Slowdown is your daily poetry ritual. In this episode, Maggie writes… “Today's poem feels right for today because it's a “new year, same you” poem. Because being who you are, and nothing more, is exactly what you need to be doing—this year, next year, every year.” Celebrate the power of poems with a gift to The Slowdown today. Every donation makes a difference: https://tinyurl.com/rjm4synp

2026 is shaping up to be the biggest year for the Wizarding World since the films ended! ⚡ From the new HBO Harry Potter TV series production updates to massive theme park expansions and major gaming news, we are breaking down everything Potterheads need to know.In this video, we cover the official casting for the new Golden Trio and adult cast (including Nick Frost as Hagrid!), the 25th Anniversary plans for Sorcerer's Stone, and the strategic gaming collaborations with Fortnite and Monopoly Go. Plus, we dive deep into the bombshell news of the $82.7 Billion Netflix/Warner Bros. merger and what it means for the future of the franchise.Grab a Butterbeer and let's discuss the future of the Wizarding World!

#hootgibson #ronniegarvin #prowrestling #gmbmpwWelcome to Episode 109 of Give Me Back My Pro Wrestling (@gmbmpw) with hosts Jimmy Street (@jamesrockstreet), our action figure expert "The Plastic Sheik" Jared Street, and the Territory Wrestling Guru, Quinton Quarisma! Tune in as they join forces and tackle the world of Professional Wrestling!Today we're paying tribute to the pride of our hometown, Lebanon, Va., Hoot Gibson! To offer up our best, we invited his best friend, the Hands of Stone, Ronnie Garvin to drop by! Ronnie and Hoot ran the roads and had a great time! From wrestling in ICW for the Poffo's to their annual hunting trips, Ronnie and Hoot became like brothers! We also welcome friend of the show and buddy to Hoot, Jamie Combs. Jamie is also from Lebanon and has some great stories about Hoot as well! If you came here because you knew Hoot personally or you just wanted to learn more about him, or because you're a fan of Ronnie. We're glad you made it. Hope we made Hoot proud! Enjoy!Visit our Give Me Back My Pro Wrestling podcast page! https://podcasters.spotify.com/pod/show/gmbmpwUPCOMING EVENTS!-Gideon's Warriors, Pastor Rick Reynolds, Shane Morton, Ben Jordan, Shawn Shultz, Jan 18th, His House Ministries, Summertown, TN! Don't miss it!FOLLOW & SUBSCRIBE:https://facebook.com/gmbmpwhttps://facebook.com/groups/gmbmpw/https://instagram.com/gmbmpwhttps://twitter.com/gmbmpwhttps://www.youtube.com/@GMBMPWCheck out Sheik's Shorts: https://youtube.com/playlist?list=PL0oL-yrnIHtlaVHamAApDquYBXeGaHS8vCheck out the Live and In Color with Wolfie D podcast: https://podcasters.spotify.com/pod/show/wolfiedVISIT OUR AWESOME SPONSORS!-Captain's Corner (Conventions, Virtual Signings and more!): https://www.facebook.com/captinscorner-T's Westside Original Gourmet Sauces: https://www.westsidesauces.comADVERTISE WITH US! For business and advertising inquiries contact us at gmbmpw@gmail.comVery Special Thanks To: -Sludge (@sludge_cast) for the "Give Me Back My Pro Wrestling" entrance theme!-Tracy Byrd and A Gathering Of None for the "Sheik Fell Down A Rabbit Hole" & "Name Game" theme songs! Music from #InAudio: https://inaudio.org/Upbeat Gospel Trap by Infraction Feel So Good*© 2025, jamesrockstreet Productions

End? No, the journey doesn't end here. An end is just another path, one that we all must take. -GandalfHere we are, and while we are allowed to be A LITTLE sappy, this is a totally  normal episode with nothing going on in it at all.In all seriousness, today marks an end of an era. A weird, fun, exciting, stressful, incredibly rewarding era. So here's to you Macy Frazier - Don't be a stranger.Support the showSimply CaptivatingCheck it out on Patreon.com/wbahpodcast for only $5 wbahpodcast.com_-_-_-_-_-_-_-_-_-_-_-_-_Want to help support the Podcast? Consider becoming a Patron!www.patreon.com/wbahpodcastAdvertise with us!Just shoot us an email over to wbahpodcast@gmail.comSnag yourself some WBAH Merch!teespring.com/stores/wbah-podcast-store_-_-_-_-_-_-_-_-_-_-_-_-_-Come Do Yoga With Macy:patreon.com/macyaniseyogaCharm by Charlye MichelleAncestor Oil and Fire Scrying Sessionscharmbycharlye.comPlay The Sims With Charlyetwitch.tv/charlye_withawhyTwitter @charlyewithawhyOur Video EditorEldrich Kitchenm.youtube.com/channel/UC_CwBrVMhqezVz_fog716Ow_-_-_-_-_-...

In early September of 1799, the Stone Expedition reunited deep in the unmapped wilderness beyond the Ohio River. Nine men gathered at the designated rendezvous, carrying fresh provisions and renewed hope. They could not have known that within weeks, two of them would be dead, and the survivors would carry secrets that would haunt their bloodlines for generations.This episode chronicles the expedition's darkest chapter as they pressed deeper into forbidden territory than any Europeans had ventured before. The creatures that had watched them for months began gathering in unprecedented numbers, converging from all directions toward something none of the men could see but all could feel drawing them forward. When the expedition crossed into hostile territory without realizing it, the fragile peace they had built shattered in a single night of violence that left Henri Beaumont scattered across a forest clearing in pieces too small to bury. But the horror of that night was only the beginning. Guided by creatures whose motives remained unknowable, the surviving members discovered a hidden valley—a vast sanctuary concealed between mountain walls where hundreds, perhaps thousands, of these beings had lived in complete isolation since before human civilization began.What they found in the caves of that valley would challenge everything they believed about the natural world and reveal a relationship between humans and these ancient creatures far more terrible than any of them had imagined. The bones told the story. Scattered. Broken. Some fossilized with the weight of millennia, others bearing traces of recent flesh. Teeth marks near the joints. Evidence of breaking for marrow. The native warnings had not been exaggeration. They had been truth. This episode also documents the final descent of Will Harper, the expedition's artist, whose mind had been unraveling since his first encounter with the creatures months before. His death in a forest clearing—surrounded by silent witnesses, his heart simply stopped, his face frozen in an expression of terrible transcendence—remains one of the most haunting passages in the Stone journals.Two men entered that valley who would never leave it. The seven who survived would carry the weight of what they witnessed for the rest of their lives, bound by an oath of secrecy that would echo through their descendants for two hundred years.Some knowledge demands a price. Some truths are paid for in blood.Get Our FREE NewsletterGet Brian's Books Leave Us A VoicemailVisit Our WebsiteSupport Our SponsorsBecome a supporter of this podcast: https://www.spreaker.com/podcast/sasquatch-odyssey--4839697/support.

COGS Live: 2025 (00:00:00) The Stone - 05/31 - Merriweather Post Pavilion (00:12:09) Proudest Monkey - 08/23 - Shoreline Amphitheatre at Mountain View (00:18:19) Pig (ft. Jason Crosby) - 06/03 - PNC Bank Arts Center (00:26:40) Loving Wings - 06/27 - Huntington Bank Pavilion at Northerly Island (00:34:03) Say Goodbye - 05/30 - Blossom Music Center (00:40:55) The Dreaming Tree (ft. Mike Maher) - 07/22 - BankNH Pavilion (00:53:54) Lie in Our Graves (ft. Jake Simpson) - 08/29 - The Gorge Amphitheatre (01:03:29) Pay for What You Get - 07/18 - Saratoga Performing Arts Center (01:09:22) #41 (ft. Béla Fleck & the Flecktones) - 08/30 - The Gorge Amphitheatre (01:25:51) Drunken Soldier (Dave & Tim) - 01/26 - Moon Palace Golf & Spa Resort (01:33:13) Spoon (Dave, Molly, Mary, & Vanessa) - 08/02 - Big Sky Events Arena (01:39:35) The Last Stop - 07/12 - Ruoff Music Center THANK YOU to ALL of the tapers! Scott Plumer, Bill Lakeman, Zach Semcken, Crumbo, John Gortakowski, Jason Johnson, Chris Drews, Ryan Hoyt, and SiriusXM Learn more about your ad choices. Visit megaphone.fm/adchoices

Many women wrote philosophy in nineteenth-century Britain, and they wrote across the full range of philosophical topics. Yet these important women thinkers have been left out of the philosophical canon and many of them are barely known today. The aim of Women Philosophers in Nineteenth-Century Britain (Oxford UP, 2023) is to put them back on the map. It introduces twelve women philosophers - Mary Shepherd, Harriet Martineau, Ada Lovelace, George Eliot, Frances Power Cobbe, Helena Blavatsky, Julia Wedgwood, Victoria Welby, Arabella Buckley, Annie Besant, Vernon Lee, and Constance Naden. Alison Stone looks at their views on naturalism, philosophy of mind, evolution, morality and religion, and progress in history. She shows how these women interacted and developed their philosophical views in conversation with one another, not only with their male contemporaries. The rich print and periodical culture of the period enabled these women to publish philosophy in forms accessible to a general readership, despite the restrictions women faced, such as having limited or no access to university education. Stone explains how these women became excluded from the history of philosophy because there was a cultural shift at the end of the nineteenth century towards specialised forms of philosophical writing, which depended on academic credentials that were still largely unavailable to women. Alison Stone is a British philosopher. She is a Professor of European Philosophy in the Department of Politics, Philosophy and Religion at Lancaster University, UK. Morteza Hajizadeh is a Ph.D. graduate in English from the University of Auckland in New Zealand. His research interests are Cultural Studies; Critical Theory; Environmental History; Medieval (Intellectual) History; Gothic Studies; 18th and 19th Century British Literature. YouTube channel. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Send us a textToday, New Year's Eve 2025, I thought I'd take a look back at a few episodes from the last year. I am in my 5th year of the East Anchorage Book Club podcast and last year I released 78 episodes. This podcast is extremely meaningful to me as both as a legislator and as a person: I learn about issues that I am unfamiliar with, I create relationships with unexpected people, and it really is through editing the conversations that I internalize them and come out of them changed. Alaska needs foster families. Click here to learn how to become one.Today's episodes includes excerpts from the following interviews:Hollis French: former AK Senate Minority Leader, gubernatorial candidate, and AOGCC CommissionerRep. Jubilee Underwood (R-Wasilla): Former President of the MatSu School BoardJosh Revak: Former Alaska State Senator & Iraq war veteranMara Kimmel: Director of the ACLU of Alaska discusses ICE detainees held at the Anchorage Correctional ComplexPRIDE 2025: JJ Harrier, Chair of the Anchorage Pride ParadeRep. Zack Fields (D-Anchorage) discusses the US Congressional Budget Reconciliation Act of 2025AK MEDIA: Dan O'Neill: Fairbanks Daily News-Miner Columnist 1998-2002LEAVING AMERICA: Aaron Poe on relocating his family to Ireland in 2025Margaret Stock: Immigration attorney, MacArthur Genius Grant recipient, & 2016 AK US Senate CandidateLes Gara & Amanda Metivier: Audit of the Office of Children's ServicesFoster Care in Alaska 2025: Deko Harbi, Shannon Smith, & Tali Stone

Many women wrote philosophy in nineteenth-century Britain, and they wrote across the full range of philosophical topics. Yet these important women thinkers have been left out of the philosophical canon and many of them are barely known today. The aim of Women Philosophers in Nineteenth-Century Britain (Oxford UP, 2023) is to put them back on the map. It introduces twelve women philosophers - Mary Shepherd, Harriet Martineau, Ada Lovelace, George Eliot, Frances Power Cobbe, Helena Blavatsky, Julia Wedgwood, Victoria Welby, Arabella Buckley, Annie Besant, Vernon Lee, and Constance Naden. Alison Stone looks at their views on naturalism, philosophy of mind, evolution, morality and religion, and progress in history. She shows how these women interacted and developed their philosophical views in conversation with one another, not only with their male contemporaries. The rich print and periodical culture of the period enabled these women to publish philosophy in forms accessible to a general readership, despite the restrictions women faced, such as having limited or no access to university education. Stone explains how these women became excluded from the history of philosophy because there was a cultural shift at the end of the nineteenth century towards specialised forms of philosophical writing, which depended on academic credentials that were still largely unavailable to women. Alison Stone is a British philosopher. She is a Professor of European Philosophy in the Department of Politics, Philosophy and Religion at Lancaster University, UK. Morteza Hajizadeh is a Ph.D. graduate in English from the University of Auckland in New Zealand. His research interests are Cultural Studies; Critical Theory; Environmental History; Medieval (Intellectual) History; Gothic Studies; 18th and 19th Century British Literature. YouTube channel. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/gender-studies

Cincinnati Bengals defensive coordinator Al Golden publicly defended safety Geno Stone ahead of the Week 18 game, offering a relatively positive evaluation of the veteran despite widespread criticism of Stone's play this season. Golden highlighted Stone's leadership and communication as key factors in the defense's improved performance over the past eight games, suggesting that Stone has played an important role in helping the unit find its footing of late. Golden credited him with getting the secondary aligned properly and being a stabilizing voice on the field. Golden explicitly pointed to Stone's contributions to recent defensive success, saying that much of the late-season improvement can be traced back to the safety's steady presence. He acknowledged that both he and Stone, along with teammate Jordan Battle, would like to have “one play back here, one play back there,” but maintained that Stone has improved from the previous year and continues to develop. Golden emphasized a positive outlook on Stone's future, stating he sees a “path forward” for Stone to keep improving with continued coaching. It's notable that while Golden praised Stone's intangibles and leadership, he stopped short of committing to wanting Stone back in 2026, deflecting future-oriented questions by focusing solely on the final game of the season. Stone is set to become an unrestricted free agent, and Golden didn't directly address plans for next year. Golden's comments have drawn mixed reactions, with many fans seeing his praise as coach-speak protecting a struggling player, while others interpret it as a genuine belief in Stone's value beyond traditional statistical performance. In short, Golden is publicly backing Geno Stone as a leader and communicator with room to grow, even as broader analysis and fan sentiment remain skeptical. Music from #InAudio: https://inaudio.org/ Track Name Holy (Trap). Music from #InAudio: https://inaudio.org/ Track Name Exercise (Rock). #Bengals #NFL #OffTheBench

In this episode, Dan John and I continue our ongoing Sword in the Stone journey—using this classic book as a guide to examine the world we live in today. What began years ago as a shared exploration of education and mentorship has become something unexpected for me. As a scholar and educator, Dan graciously helps me navigate difficult but important distinctions, including the differences between fascism, communism, and socialism. So yes, he is fulfilling his role as an educator, but beyond that, I value his friendship and time. Dan is a busy man, and I truly appreciate his enthusiasm to discuss this book with me and the philosophical conversations that tangent from the chapter we are exploring. You don't need to have read the book in order to enjoy this episode, but I highly recommend it! We also speak about the loss of one of the great storytellers of our time, Rob Reiner. I am very grateful to call Dan my friend and love the opportunity to learn from him. I hope you enjoyed the episode. If you did, please share this podcast with others and rate it on your platform of choice. You can also take one extra step to show your love by donating to the show on my website or Get more from Mimi Chan on Patreon. For comments or suggestions reach out on social media @sifumimichan. THE SIFU MIMI CHAN SHOW CREDITS Host: Mimi Chan Intro Music: Mike Relm Discussed in this episode: Rob Reiner This Is Spinal Tap The Princess Bride When Harry Met Sally The Freshman (movie) Knives Out 3 Comment Rules: Be Cool. Critical is fine, but if you're rude, we'll delete your stuff. Please do not put your URL in the comment text and please use your PERSONAL name or initials and not your business name, as the latter comes off like spam. Have fun and thanks for adding to the conversation! Disclaimer: I am not a writer. I do not claim to be.  Apologies for grammatical mistakes, long drawn-out run-on sentences, and anything else that drives you crazy. I promise it was not my intention.  Be lenient, please.The post 439. Coach Dan John on Classic Lessons for Modern Times first appeared on Sifu Mimi Chan.

On this episode of Currently Reading, Kaytee and Meredith are taking a look back at their favorite reads of 2021. This was one of the best reading years. This was also the year we added the superlatives which everybody loved! Most of these books should be available for you to grab if any interest you after hearing us rave about them! Show notes are time-stamped below for your convenience. Read the transcript of the episode (this link only works on the main site) .  .  .  2:38 - Our Top 10 Reads of 2021 12:35 - Legendborn by Tracy Deonn (Kaytee #10) 12:39 - Season 3: episode 40 14:09 - Currently Reading Patreon 16:39 - Fablehaven by Brandon Mull  16:52 - A Place to Hang the Moon by Kate Albus (Meredith #10) 18:50 - The Love Hypothesis by Ali Hazelwood (Kaytee #9) 21:25 - Furyborn by Claire Legrand 21:36 - Shadow and Bone by Leigh Bardugo  21:56 - A Court of Wings and Ruin by Sarah J. Maas (Meredith #9) 22:21 - A Court of Mist and Fury by Sarah J. Maas 23:01 - A Court of Thorns and Roses by Sarah J. Maas 23:46 - The Day The World Came to Town by Jim DeFede (Kaytee #8) 23:50 - Season 4: Episode 14 25:32 - Wintering: The Power of Rest and Retreat in Difficult Times by Katherine May (Meredith #8) 25:41 - Season 3: Episode 41 29:03 - Project Hail Mary by Andy Weir (Kaytee #7) 29:25 - Season 3: Episode 42 31:41 - State of Terror by Hilary Rodham Clinton and Louise Penny (Meredith #7) 34:22 - Intermission: Lowest Rated Books 34:58 - Roar by Cecilia Ahern (Kaytee) 35:41 - Atomic City Girls by Janet Beard (Kaytee) 36:48 - Survivor Song by Paul Tremblay (Meredith) 37:30 - Survive the Night by Riley Sager (Meredith) 38:25 - Meredith and Kaytee's Top 10 Books of the Year cont'd 38:36 - Love Lives Here by Rowan Jette Knox (Kaytee #6) K NOTE: while I do think it's clear that I love my sister dearly here, I want to be extra super clear that when I say "love covers all manner of sins" I am referring to the ways we as her family fail at times to do the best we can. I am not in any way referring to her gender identity as a sin. My sister knows this, but I want to be sure that anyone else who hears me, hears me correctly as well. 40:25 - Pony by R.J. Palacio (Meredith #6) 40:50 - Page & Palette Bookshop 42:05 - Wonder by R.J. Palacio 43:01 - The Guncle by Steven Rowley (Kaytee #5) 43:04 - Season 3: Episode 45 44:29 - The Devotion of Suspect X by Keigo Higashino (Meredith #5) 47:46 - Amari and the Night Brothers by B.B. Alston (Kaytee #4) 47:51 - Season 3: Episode 35 47:56 - Bookshelf Thomasville 48:47 - Blackwell's 49:05 - Nevermoor by Jessica Townsend 49:06 - Harry Potter and the Sorcerer's Stone by J.K. Rowling 49:28 - 56 Days by Catherine Ryan Howard  49:37 - The Nothing Man by Catherine Ryan Howard (Meredith #4) 53:14 - Intermission: The Books that Surprised Us Most in 2021 53:44 - Season 3: Episode 34 53:50 - The Black Count by Tom Reiss (Kaytee) 55:38 - Piranesi by Susanna Clarke (Meredith) 59:25 - Meredith and Kaytee's Top 10 Books of the Year cont'd 59:50 - How the Word is Passed by Clint Smith (Kaytee #3) 59:56 - Season 4: Episode 19 1:01:37 - Fabled Bookshop 1:01:39 - We Begin at the End by Chris Whitaker (Meredith #3) 1:04:52 - Razorblade Tears by S.A. Cosby (Kaytee #2) 1:04:56 - Season 4: Episode 2 1:07:18 - Matrix by Lauren Groff (Meredith #2) 1:07:59 - Fates and Furies by Lauren Groff 1:11:14 - All The Lonely People by Mike Gayle (Kaytee #1) 1:11:22 - Season 4: Episode 12 1:11:38 - Minisode w/Mike Gayle 1:14:09 - A Gentleman in Moscow by Amor Towles (Meredith #1) 1:15:42 - The Count of Monte Cristo by Alexandre Dumas 1:22:48 - Reflections from the 2021 Reading Year 1:24:25 - Pony by R.J. Palacio 1:24:45 - Amari and the Night Brothers by B.B. Alston   Support Us: Become a Bookish Friend | Grab Some Merch Shop Bookshop dot org | Shop Amazon Bookish Friends Receive: The Indie Press List with a curated list of five books hand sold by the indie of the month. December's IPL is a recap of the year with Kaytee and Meredith. Love and Chili Peppers with Kaytee and Rebekah - romance lovers get their due with this special episode focused entirely on the best selling genre fiction in the business.  All Things Murderful with Meredith and Elizabeth - special content for the scary-lovers, brought to you with the behind-the-scenes insights of an independent bookseller From the Editor's Desk with Kaytee and Bunmi Ishola - a quarterly peek behind the curtain at the publishing industry The Bookish Friends Facebook Group - where you can build community with bookish friends from around the globe as well as our hosts Connect With Us: The Show: Instagram | Website | Email | Threads The Hosts and Regulars: Meredith | Kaytee | Mary | Roxanna Production and Editing: Megan Phouthavong Evans Affiliate Disclosure: All affiliate links go to Bookshop unless otherwise noted. Shopping here helps keep the lights on and benefits indie bookstores. Thanks for your support!

Stone Clearing Chapter 184. - Wake Up, Fleepyheadf - It's 11.55am on 17th December and as a Christmas treat/punishment Rich is returning to the Stocean after a 10 month absence for another Stone Clear. Will the field still be there? Will there be any stones? What medieval songs shall Richard sing? How many plastic bags will be mistake for stones? Has the Stone Stasi been lulled into a false sense of security? Will you be able to listen to him doing a wee? These questions will all be asked. Plus another victory for the Brexit ditch and a surprisingly modern attitude is revealed for a traditional stone clearer. If you're listening on the RHLSTP feed and enjoyed this then you can hear loads more that are almost exactly the same here https://www.comedy.co.uk/podcasts/stone_clearing_with_richard_herring/ or wherever you get your podcastsEmail Rich at herring1967@gmail.com (no nudes) if you want more or less of this. Hosted on Acast. See acast.com/privacy for more information.

Since the pandemic, the way dentists and specialists learn has shifted dramatically from conferences and study clubs to phones, apps, and other content, but not all digital education is created equal. In this episode, Dr. Grant Stucki welcomes back Denver oral and maxillofacial surgeon Dr. Tom Stone to explore how healthcare education has changed, why today's clinicians expect “consumer-grade” learning experiences, and how drtalk is designed to meet them where they are. Dr. Stone explains why specialist-led education remains one of the most powerful practice builders, how teaching treatment planning can transform the implant revenue cycle, and why traditional in-person events experienced a steep decline even before the COVID-19 pandemic. He also highlights the risks of leveraging non-HIPAA-compliant platforms and the benefits of a mobile-first platform that supports secure case sharing, anonymous Q&A, and ongoing mentorship. Gain insights into how practices are using channels and virtual study clubs to scale education, streamline referral communication, monetize clinical expertise, and more. Tune in now!Key Points From This Episode:Hear how dental and healthcare education have rapidly shifted toward digital platforms.Find out how the drtalk platform stands out from the typical study club approach. Learn about drtalk's AI-powered referral management and learning hub systems.The limitations and risks of discussions on platforms that are not HIPAA-compliant.Explore the benefits of drtalk's HIPAA-compliant, real-time, and mobile-first design. Find out how to host a virtual study club using drtalk's channel-based architecture.Overview of the feedback from users regarding increased engagement and efficiency.How practices have used drtalk to streamline referral management and engagement. Unpack how to host a channel through drtalk's knowledge monetisation feature.Steps for clinicians and practices to get started and sign up for the drtalk platform. Links Mentioned in Today's Episode:Dr. Tom Stone on LinkedIn — https://www.linkedin.com/in/thomas-l-stone-md-dds-facs-9b387718/Dr. Tom Stone Email — tstone5400@gmail.comdrtalk — https://app-v3.drtalk.comEpisode — Refining the Emergency Implant Appointment for an Incredible Patient Experience (with Dr. Tom Stone)Everyday Oral Surgery Website — https://www.everydayoralsurgery.com/ Everyday Oral Surgery on Instagram — https://www.instagram.com/everydayoralsurgery/ Everyday Oral Surgery on Facebook — https://www.facebook.com/EverydayOralSurgery/Dr. Grant Stucki Email — grantstucki@gmail.comDr. Grant Stucki Phone — 720-441-6059

Rob and Kelvin discuss how much blame head coach JJ Redick deserves for the Los Angeles Lakers’ recent swoon and overall defensive ineptitude, and go head-to-head in the NFL Week 17 edition of the Pigskin Pickoff. Plus, 97.1 The Ticket Detroit radio host Mike ‘Stoney’ Stone swings by to discuss all the latest happenings surrounding the Detroit Lions and University of Michigan football.See omnystudio.com/listener for privacy information.

In this episode of the Metabolic Freedom Podcast, Ben Azadi reveals the 7 everyday foods and drinks that silently damage your kidneys, even when they are marketed as “healthy.” Ben shares his personal story of feeling bloated, inflamed, and exhausted while unknowingly harming his kidneys, and explains why kidney damage often goes undetected until it becomes permanent. You'll learn: Why green smoothies, almonds, and juice cleanses can increase kidney stone risk How diet sodas and sugar-free drinks accelerate kidney decline The hidden danger of phosphate additives in processed “health” foods Why dirty protein powders harm kidneys more than protein itself How excess sodium from packaged foods and restaurants damages kidney filters Safer food and drink swaps to protect kidney health The role oxalates, artificial sweeteners, and poor-quality salt play in kidney stress Practical steps to start protecting your kidneys today Ben also shares free and low-cost metabolic reset resources designed to reduce inflammation, burn fat, and support long-term kidney and metabolic health. This episode is a must-listen if you've had kidney stones, struggle with inflammation, or feel “off” despite eating clean. FREE GUIDE: Lose 10 Pounds in 7 Days - https://bit.ly/3MQkr3B

Struggling to prove himself and find his identity growing up, a man eventually builds a career and begins occasionally helping out a friend with his granite import business, when one day, the dangers of the job become all too real. Today's episode featured Mike Wolo. You can find him on Instagram @Titanium_Mike110. You can read more about his story, and see photos on his website TheOtherSideofTheRock.com, and you can email him at TitaniumMike110@gmail.com. Producers: Whit Missildine, Andrew Waits, Jason Blalock Content/Trigger Warnings: graphic bodily injury, medical trauma, explicit language Social Media:Instagram: @actuallyhappeningTwitter: @TIAHPodcast Website: thisisactuallyhappening.com Website for Andrew Waits: andrdewwaits.comWebsite for Jason Blalock: jasonblalock.com Support the Show: Support The Show on Patreon: patreon.com/happening Wondery Plus: All episodes of the show prior to episode #130 are now part of the Wondery Plus premium service. To access the full catalog of episodes, and get all episodes ad free, sign up for Wondery Plus at wondery.com/plus Shop at the Store: The This Is Actually Happening online store is now officially open. Follow this link: thisisactuallyhappening.com/shop to access branded t-shirts, posters, stickers and more from the shop. Transcripts: Full transcripts of each episode are now available on the website, thisisactuallyhappening.com Intro Music: “Sleep Paralysis” - Scott VelasquezMusic Bed: “Embers/Uncertain Outcomes” - SkyeVoyager ServicesIf you or someone you know is struggling with the effects of trauma or mental illness, please refer to the following resources: National Suicide and Crisis Lifeline: Text or Call 988 National Alliance on Mental Illness: 1-800-950-6264National Sexual Assault Hotline (RAINN): 1-800-656-HOPE (4673)See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.