Podcasts about UGA

We open today's show by updating you on all of the news around the 2026 Georgia Football roster. We break down Georgia's most recent commitments from the portal, examine the Bulldogs' remaining portal targets, and explain why Raylen Wilson's decision to return for his senior season is huge for Georgia's 2026 team. After that, we dive into the listener mailbag to answer some of YOUR biggest Georgia Football questions coming out of the Sugar Bowl loss. _______________________________ Turn football season into winning season by signing up for a new account at MyBookie.ag! Use promo code UGA and get your first bet fully covered up to $500! Make sure to visit Alumni Hall for the best selection of Georgia gear and accessories anywhere on planet Earth! MAKE SURE TO SUBSCRIBE TO THE GLORY UGA PODCAST YOUTUBE CHANNEL FOR MORE IN-DEPTH GEORGIA SPORTS CONTENT! Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

Fuck ICE Indiana stomps a mudhole in Bama Ole Miss has the chance to do the funniest thing Honestly, the fact that a mid UGA team made it this far is an indictment of the CFP Black Monday in the NFL extended all the way to Thursday Guest: Felder   Like what you hear? Subscribe so you don't miss an episode!     Follow us on Twitter: @Dpalm66 @UDPod @TheMTRNetwork Want more podcast greatness? Sign up for a MTR Premium Account! Check out our Sponsors! TweakedAudio.com using the code ‘reviews' to get 33% off & free shipping. Shop at our Amazon Store to support the site  

UGA update — NFL departures, transfer portal losses & targets, coaching changes (including

In today's episode, we open with a quick discussion of Georgia's recent roster attrition and what it means for the 2026 season. Next, we break down Georgia's biggest transfer portal needs and identify which players the Bulldogs should pursue in this year's portal cycle in version 1.0 of our 2026 Georgia Football Transfer Portal HOT BOARD. __________________________________ Turn football season into winning season by signing up for a new account at MyBookie.ag! Use promo code UGA and get your first bet fully covered up to $500! Make sure to visit Alumni Hall for the best selection of Georgia gear and accessories anywhere on planet Earth! MAKE SURE TO SUBSCRIBE TO THE GLORY UGA PODCAST YOUTUBE CHANNEL FOR MORE IN-DEPTH GEORGIA SPORTS CONTENT! Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

Georgia's 2025 season comes to a sudden stop in the Sugar Bowl as Ole Miss wins 39-34, and we walk through the trip, the game-day atmosphere, and the gut-punch finish. We break down the UGA offense (run game, protection issues, and Gunner Stockton's performance) and what changed from the first Ole Miss matchup, then pivot to the defense facing an all-time QB performance from Trinidad Chambliss. We also talk clock management on the final goal-to-go sequence, missed chances in the third quarter, and why this still felt like an overachieving team that laid groundwork for 2026. Finally, we preview the College Football Playoff semifinals (Ole Miss vs Miami, Oregon vs Indiana) and make our picks. We hope you enjoy this episode, and as always, GO DAWGS! TIMESTAMPS:00:00:01 - Intro00:05:53 - NOLA Trip Recap00:21:09 - UGA Offense vs Ole Miss Defense00:38:22 - UGA Defense vs Ole Miss Offense00:51:54 - Season Perspective01:00:16 - CFP Semifinals01:20:40 - We Will Be Back! SUPPORT OUR PODCAST: For just $5/month, you can support our podcast & unlock exclusive perks. Visit https://www.patreon.com/rowsixty & join today! GET YOUR GAMEDAY GEAR HERE: peachstatepride.com/collections/uga  CONNECT WITH US:Patreon: patreon.com/rowsixtyFacebook: facebook.com/rowsixtyInstagram: instagram.com/rowsixty/TikTok: tiktok.com/@rowsixtyYouTube: youtube.com/rowsixtyWebsite: rowsixty.comStore: rowsixty.com/store

-Just how good is the Falcons head coaching job? -Plus I’ve got four words that won’t surprise UGA fans. -And the Braves best chance of getting back to October is already in their corner. See omnystudio.com/listener for privacy information.

Jordan, Ben, and Kipp give their final thoughts from Georgia's Sugar Bowl loss, share the latest from the transfer portal, discuss the draft decisions made by three Dawgs and three big ones we're waiting on, explain what stood out from a UGA hoops ' latest victory, and react to huge news for the Atlanta Falcons and the Atlanta Hawks. JOIN THE JUNKYARD FOR 50% OFF: https://secure.247sports.com/college/georgia/join/?promo=QUCKLINKS SUBSCRIBE TO OUR YOUTUBE CHANNEL: https://www.youtube.com/channel/UCCke_-4m6jjwl-ybtQa16vA #247Sports #Dawgs247 #GeorgiaFootball Follow our hosts on Twitter: @JordanDavisHill, @KippLAdams and @BenjaminWolk AUDIO ‘Junkyard Dawgcast' is available on Apple Podcasts, Spotify, Stitcher, Google Podcasts and wherever else you listen to podcasts.  -LEAVE a 5-star review on Apple Podcasts: https://podcasts.apple.com/us/podcast/junkyard-dawgcast-a-georgia-bulldogs-football-podcast/id1469433026 -STREAM on Spotify: https://open.spotify.com/show/7rLURgz1CymFTtgaiygv8Y?si=ca4bee77c8244320 -FOLLOW on Stitcher: https://www.stitcher.com/show/junkyar... -Follow on Google Podcasts: https://podcasts.google.com/feed/aHR0... WEBSITE -READ our content from Dawgs247: http://dawgs247.com/ SOCIAL MEDIA -FOLLOW Dawgs247 on Twitter: https://twitter.com/dawgs247 -FOLLOW Dawgs247 on TikTok: https://www.tiktok.com/@dawgs2471 To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

-Just how good is the Falcons head coaching job? -Plus I’ve got four words that won’t surprise UGA fans. -And the Braves best chance of getting back to October is already in their corner. See omnystudio.com/listener for privacy information.

IU crushes Bama, Ole Miss nips UGA, Panthers win NFC South (thx Falcons), Steelers win AFC North and Jags win AFC South

We're baaaaaaack! Happy New Year, y'all! In this first episode of 2026, meet and get to know San Francisco artist Hollis Callas. Hollis first came across my radar a few years ago when she won a contest to design our city's new "I voted" stickers. I soon learned that she's something of an artistic fixture in one of my adopted neighborhoods—The Inner Richmond. So I sat down with her one afternoon in November to learn more about her life. In Part 1, Hollis, an artist, illustrator, and designer, begins sharing her life story, which started in Atlanta. She grew up in the same Georgia house where her dad was also raised. Her grandpa lived there when Hollis was young, and her parents still live in the house today. Both of Hollis's parents are creatives. Her mom studied fabric design and textiles and weaves quilts these days. Her dad is a carpenter and "builds everything." Along with her crafty dad, Hollis often found herself making big changes in her house when she was little. Her parents met when they were both at the University of Georgia, in Athens. When the two moved in together, Hollis's mom was friends with members of the B-52s. That now well-known band played one of its early shows at her parents house, in fact. Hollis met the band when she was a kid, but doesn't really remember it. After they each graduated college, Hollis's parents moved back to Atlanta to that ancestral home we talked about earlier to take care of her dad's dad, who had fallen ill. First, her older sister was born. And then, in 1987, along came baby Hollis. Life in Atlanta in the Nineties for Hollis meant lots of time outdoors. There's an acre of land with the house she grew up in, space for lots of trees and a bird sanctuary. It was still a time of latch-key kids, and she was definitely one. Hollis roamed her parents' land, wading in creeks and running through the forest. Her parents eventually got a second home up in the Blue Ridge Mountains where she also spent a lot of time. Hollis went to public school the whole way. Her mom went back to school to become an elementary school librarian, and her dad taught at her high school what we used to call woodshop and coached the boys cross-country team (Hollis was part of the girls team). Kids at her high school loved Coach Griffith, she says. Art didn't necessarily "enter" Hollis' life. It was always just there. She answered that dreaded question some adults ask kids of "what do you wanna be when you grow up?" with "an artist or a vet." But then she stared getting good grades in art and didn't do so well in math. The Universe spoke, and Hollis listened. Sports remained a big part of Hollis's life up to and through college, where she played intramural soccer. There was an art school in a small North Carolina town she'd had her eye on, but she ended up getting a scholarship to stay in-state, and landed at UGA in Athens, where she studied art. UGA is one of those intense Greek life schools (I relate, having gone to UT Austin), and Hollis found out quickly that it wasn't for her. She found her art school homies right away. At this point in the recording, Hollis and I go on a sidebar about recurring end-of-semester nightmares. Hollis graduated from UGA with two degrees—ceramics and art education. She student taught one year and got out in five total. After that, she and her boyfriend (now husband) applied for teaching jobs in Spain. They heard back almost a year later, and found themselves living in Zamora and staying for two years. We chat about her time in Spain. They had such a good time the first year and got really embedded, making friends, working, learning Spanish, and joining a bicycling group that they decided to double-up and stay one more year. At the end of that run, though, pressures started to mount for them to return to the US. They came back to Atlanta and Hollis got a job teaching ceramics at a high school. Not even 30 yet herself, she found it difficult to lead a group of kids who weren't that much younger than she was. And they were going through their own hard times. After one year teaching, when colleges came to recruit the teenagers, The Creative Circus ended up picking Hollis. It was a two-year "bootcamp" type of learning environment, geared toward careers in advertising. But before her two years were up, Hollis got a job in San Francisco. Check back Thursday for Part 2 with artist Hollis Callas. We recorded this podcast at Hollis's studio inside of Chloe Jackman Photography in The Inner Richmond in November 2025. Photography by Jeff Hunt

In today's episode, we breakdown Georgia Football's first transfer portal addition of the 2026 offseason and explain why it is BIG news for the Bulldogs' hopes of getting back to the CFP in 2026. We also bring you a mid-season Georgia Basketball reset before we recap the SEC-opening win over Auburn and preview this week's road trip to Florida. _____________________________ Turn football season into winning season by signing up for a new account at MyBookie.ag! Use promo code UGA and get your first bet fully covered up to $500! Make sure to visit Alumni Hall for the best selection of Georgia gear and accessories anywhere on planet Earth! MAKE SURE TO SUBSCRIBE TO THE GLORY UGA PODCAST YOUTUBE CHANNEL FOR MORE IN-DEPTH GEORGIA SPORTS CONTENT! Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

279. What if this ONE nutritional upgrade changes everything: An Interview with Sue Becker   Proverbs 14:12 NIV "There is a way that appears to be right, but in the end it leads to death."   *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 15 grandchildren and 1 great-grandchild so far. 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: Will you tell us about your professional background and share what led to a life-changing discovery?  In addition to helping us feel better, how can this swap also affect our weight? We are told gluten is the enemy, but you teach how wheat can actually be the cure, not the cause. . . Will you elaborate why even people who are sensitive to gluten can still enjoy this bread and experience greater health benefits because of it?   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 – 0:09)   Laura Dugger: (0:11 - 1:29) 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.   Have you heard about this one-of-a-kind experience, the Radiant Faith and Wellness event?   It's going to take place January 30th and 31st at the Cannery in Eureka. I hope you learn more or purchase your tickets on this website or check them out on Instagram at @radiantwellnessevent and make sure you stay tuned to find out what the code is so that you can purchase your discounted tickets.   Happy New Year everyone! I am so excited to get to kick off the year with one of the best episodes I can ever remember.   You are in for a treat today with my guest Sue Becker. She is going to enlighten us to the one achievable, easy-to-implement nutritional change that could change everything. Here's our chat.   Welcome to The Savvy Sauce, Sue.   Sue Becker: (1:30 - 1:39) Thank you so much for having me. It is a real honor to be able to share my story, share my message with others that can listen and hear.   Laura Dugger: (1:40 - 1:56) Well, it may be one of the times I've most anticipated this conversation, but I'd love to just start by going back. Will you tell us about your professional background and share what led to a life-changing discovery?   Sue Becker: (1:56 - 14:21) Yes, yes. Well, it's a little bit of a long story, but I'll keep it as brief as possible. So, I always say, many years ago, headed off to the University of Georgia as a pre-med student because I loved studying everything about the human body and I wanted to help people and save the world, you know, all the grandiose ideas.   But my big passion was physiology and biochemistry. I loved studying that. Got there and realized, you know, I don't really want to be in school that long and I don't want that type of career after I graduate.   I knew my ultimate goal was to be a stay-at-home mom and I was like, okay, so why am I pursuing this? But I loved the field of study. And so changed my major, got accepted into pharmacy school, spent a quarter there and went, this isn't really what I want to do either.   So then I was led by the Dean of Pharmacy School to the field of food science, which was an up-and-coming industry at the time. I focused my attention more on the microbiology aspect of it and after graduation, I worked for Kraft Foods for almost five years as a bacteriologist in the lab there. I met my husband at the University of Georgia, and we married, actually, our senior year.   And so then, like I said, after I graduated, I started working for Kraft until I had my first child. I did become a mom, for sure. I have nine children, seven biological, two we adopted later in life, ranging in ages now from 45.   My oldest daughter doesn't like me to tell that, but it's too bad. It's what it is. 45 to 29, I believe Olivia is.   Yes, 29. And then I have 19 grandchildren and my very first great grandchild was born just a few weeks ago. So that's been a real blessing and a treat.   But after graduation, because I loved studying, it's funny, I tell everybody I'm a much better student now than I ever was in college. It's funny how you love to study once you don't have to perform with tests and things. But I continued studying physiology, biochemistry, read the works of prominent biochemists of the day and kind of came at everything with believing that we're fearfully and wonderfully made.   Our bodies know what they need and if they're not getting something they need, then chances are we're going to see sickness or lack of health. So, I kind of came at everything from that standpoint. It might be a little simplistic, but I think it's a great starting place.   So, I focused on feeding my family healthy food, you know, supplementing when we needed to. I tell people I grew up Southern. I grew up in a family of cooks and not chefs, but we cooked.   We ate real meat, real vegetables. My husband and I loved to garden. We grew our own corn and peas and beans and tomatoes and all the things.   So, we were eating real food. But we weren't a sickly family for sure, not compared to what others were, but we still had our share, our fair share. And so, we clipped along like this and I, in 1991, because of my interest in physiology, biochemistry, I subscribed to a publication, a health journal.   And the first publication that came into my home was entitled, "How to Greatly Reduce the Risk of Common Diseases." In this journal, the history of white flour was presented. Now, this was very eye-opening information.   Maybe I need to back up a little bit. The food science is not a nutrition degree. It's not a home economic degree.   It's the study of food processing. Everything that has to be done to keep that food safely on the shelf. Something's great. Something's not so great. So, when I read this information, I was like, how did I miss what's done to our bread? Through my studies, I had always read that whole wheat flour was better, but I didn't understand why.   So, in this journal, the history of white flour was presented. All the processing that is done to make that flour sit on the shelf forever, never really. And this is, like I said, what opened my eyes.   I learned that whole grains, real whole grains are the most nutrient-dense food God has given us. But in that journal, I learned that only when they're freshly milled, do they retain all their vital nutrients. You know, like I said, I had read that whole wheat flour was better.   I was trying to buy the stuff in the store, but it was kind of gross, nasty, I say. Didn't make nice bread, certainly not fluffy muffins. So, kind of gave up on that, trying to make bread with the store-bought whole grain flour.   And so, we were just buying whole wheat flour from the store. But I learned in that journal, it's not really what you think it is. And I, so like I said, I also, as a food scientist, what was so enlightening to me, when I read that word enrichment on the bags of flour or the bread products in the store, I thought, wow, we're making this better than it would have been, had we not done this favor.   I soon learned in this journal that that was not a favor that food companies are doing for us. They replace in their enrichment, a mere fraction of the nutrients that are there. And of course, I learned that once the flour is milled, I learned, well, let me, grains are storable, left whole and intact.   They store fairly indefinitely. But once that flour is, once that grain is milled into flour, it begins to spoil. The nutrients begin to oxidize.   So this led to the invention of these huge steel rolling mills that would take out the very nutrient rich bran, the oil laden germ that was causing the spoilage of the flour and leaving only the endosperm part, which is the white flour, protein and starch. Wonderful discovery. This flour won't spoil.   It'll sit on the shelf forever. And like I said, it looked like a wonderful discovery. And this all happened in the late 1800s, early 1900s.   By about 1910, the steel rolling mills had completely replaced the local millers because prior to the 1900s, most of the bread consumed in this country was either milled at home or the flour was purchased from a local miller. The bread was made at home and it was consumed at home. But with this invention, steel rolling, the steel rolling mills displaced the local millers, white flour, white bread became food now for everyone, rich and poor alike.   And can you imagine every housewife going, yay, I don't have to mill my flour anymore. I'll never forget years ago, Brad's 93-year-old grandfather lived with us for a little while. And I was in the kitchen milling some corn for cornbread.   And he went like this from his chair. He went, "I milled a lot of corn in my day." So, you can imagine people were like, hallelujah, we don't have to mill our flour.   But what seemed like an amazing, convenient, life-saving discovery actually turned out to not be so great. Shortly thereafter, the steel rolling mills and white flour became food for everybody. Three diseases became epidemic.   Beriberi, which is a vitamin B1 deficiency, it results in nervous disorders. Pellagra is a vitamin B3 or niacin deficiency, results in GI issues, skin issues, dementia, mental insanity. And that one really interested me because I did some more research on that and actually found out that the first case of pellagra was diagnosed right here in Atlanta, Georgia, which I'm from that area, you know, this area where our store in Woodstock is 35 miles north.   That first year 30,000 cases were diagnosed. Then anemia was the third disease. This puzzled health officials all over the country. They're like, what in the world is going on?   Why are we seeing this outbreak of diseases? And at first they thought beriberi and pellagra were maybe some type of infectious disease. But eventually they traced it to the new white flour that was on the market and the missing B vitamins and iron minerals that were provided by the bran and the germ.   Because for all practical purposes, that's where your nutrients are. The endosperm, white flours, protein and starch, protein and starches that we need, but not without the fiber, the B vitamins, the vitamin E, the inositol, choline, the iron, the calcium, all those nutrients. And so, things kind of clipped along.   They went to the millers and said, you got to put the bran and germ back in because of all the sickness. But the millers were like yeah, no, that's not going to happen because they had found a very lucrative market for the byproducts, which is so often done now in the food industry. Byproducts of the milling process, the bran and germ were sold to the cattle feed industry, white flour to the people.   So they're like, yeah, we're not giving up that money-making market. So things progressed until 1948. And finally, health officials stepped in, the government stepped in and mandated, you've got to fix the flour, you've got to enrich it.   And that's where I discovered what a deceptive term that is for the 35 to 40, who knows really how many nutrients are lost when they take the bran and germ away. They only replaced it with four, three B vitamins and iron. And of course, B1, B2, B3 and iron.   Supposedly, this took care of the beriberi and pellagra. But I always have to stop here and say, how many nervous disorders do we have in our country today? How many, how much GI disturbances and bowel issues, digestive issues?   How about dementia, mental insanity? What about skin eruptions? I don't think it took care of it.   But anyway, they think it did. And then it would take 50 years, 1998, after watching the rising incidence of birth defects and understanding that it was the missing folate that is no longer in the flour, richest food source, or most common, most readily eaten food source of folate, bread. Who knew?   So, they mandated then that a fifth nutrient be added. And that was folic acid, which, let me stop there and say this, these are synthetically produced supplements, vitamins that are being added to your flour. And particularly the B vitamins, this can be very troublesome, because the B vitamins come as a family, they come as a group, they work together synergistically.   When you take one out of context from the other out of balance, it actually depletes you and causes you to have a greater need. We're seeing that now with folic acid and the development of MTHFR, the folate, you know, reductase gene mutation. So anyway, it's caused more problems than it's worth.   And I've always thought about the scripture Proverbs 14:12, I believe it says, "There is a way that seems right to a man, but the end thereof is death." And we can certainly see that. You know, and if that were not enough, now, we've, we've taken all this away, we produce this beautiful white flour, but the residual oils cause it some yellowing.   So can't have yellowing of that flour. So, they began to choose to bleach the flour and a product called nitrogen trichloride was used for more than 25 years to bleach the flour. It was finally taken off the market because they discovered that this nitrogen trichloride caused seizures in dogs.   Are you ready for this? Hyperactivity.   Laura Dugger: (14:22 - 14:22) Hmm.   Sue Becker: (14:22 - 29:18) When I read that information, it was in 1991. That was the beginning of the scourge of ADD and hyperactivity we're now seeing in our children today. And I couldn't help but wonder, you know, when I read that information, there was one little boy in my son's music class, you know, and, but now, wow, it's pretty prevalent.   So then another bleaching agent is benzoyl peroxide. It's known to destroy B vitamins and vitamin E. And let me just tell you this, grains are one of the, especially wheat is one of the most nutrient dense food groups. Like I said, but it's the, one of the richest food sources of vitamin E and no amount of vitamin E has ever been put back in our enriched right white flour.   So, we lost that source, but now we're using a bleaching agent that's going to destroy it and B vitamins. And then potassium bromate is often used as a dough conditioner. It helps strengthen that gluten structure to help get a better rise in the bread. It's known to cause liver issues and thyroid issues.   And this is what we were consuming. So, wow. Yeah.   Talk about my mind being blown, my eyes being open. And then the rest of the journal was a brief discussion of the common diseases that plague Americans and showed why it was directly related, how it was directly related to our consumption of the processed white flour, lacking the nutrients and the fiber diseases like heart disease, cancer, diabetes, diverticulitis, even varicose veins, skin issues, low energy. I mean, it just went on and on.   And from my, with my background, this made absolute sense. I knew it was scientifically sound, but it was also, it was a Christian publication. It was biblically sound.   And what changed my life here was like I said, always read whole wheat flour, better whole wheat flour, better, but I was buying the stuff in the store and even whole wheat bread in the store. Didn't really see a lot of difference in it. But this introduced me to the idea of an in-home grain mill, buying grain and milling my own flour.   That was life changing. I was like, this is amazing. I can do this.   Wanted a mill. My husband actually bought me a mill for my birthday in 1991. The mill came into our home.   I milled flour. I made bread. I ate bread.   It was delicious. It wasn't gritty. It wasn't heavy.   It wasn't dense. And I tell everyone I pooped the next morning and it was like, what just happened to me? So that was my life-changing experience.   First, first day, you know, my bowel issues were corrected. I had lifelong issues with constipation, struggled with it. Knew I didn't want to take chemical accidents.   So tried to do more alternative solutions, find those and they worked if I did them, but they were, I tell people they were outside of my, your realm of daily eating. You had to do something special. And honestly, sometimes I think we look at alternative methods, you know, supplementation or treatment for ailments that are afflicting us.   And we're not getting, still not getting to the root of the problem. My problem was I was not eating enough fiber. The white bread, the white flour was constipating me.   So this was the only change I made. I tell everyone I've not been constipated since 1991. I know you wanted to hear that, but, but then I had five young children by this time and I, I homeschool my children.   We were active in church and baseball and music lessons and all the things, you know, we were busy. I had nursing baby and, and I, but I'm telling you, when I started just adding this bread to our already real food, we were eating. I noticed significant energy.   Like I said, constipation gone right away. Then I begin to notice first week. It didn't take months.   I was like, wow, I have more energy. My frequent headaches went away. Also with my bowels moving, my chronic constipation went away.   I lived on antihistamines before bread since bread. That's another thing I can stand here and tell you. I've not had an antihistamine or a decongestant of any kind since 1991.   That's pretty amazing. I had frequent migraines, not had one since we started the bread. So those were, I've noticed my sugar cravings went away because now I was getting the real carbohydrates that my body needed and it's sustaining energy.   And then my children, I just noticed they were they were, they would eat and they were satisfied. They love the bread. They love the muffins.   They love the pancakes. It was healthy food. I didn't have to coerce them to eat.   No more snotty noses, no more ear infections for them. And that we just became a much healthier family. And they, my kids didn't necessarily catch every bug that came around.   And if one of them did get sick, didn't necessarily mean that all of us got sick, which a big family, that's, that's pretty significant, you know? And so it was just, and the bread was delicious. When I read that information about whole grains and, and, you know, how bad white flour was, I was, I was thinking that this freshly milled flour was going to be just like the store-bought whole wheat flour I was buying in the store.   And you can probably already tell I'm a very passionate person. So, I read this information. I'm like, we're never eating white bread again.   We're never, white flour's never coming into our house again. And if we have to choke this bread down, we're doing this, you know? Well, we did not have to choke it down at all.   The muffins, the bread, the pancakes, the brownies, cookies, everything I made was absolutely delicious. It was filling and it was satisfying. A lot of people would say, you must spend all your time in the kitchen when all my kids were home.   I'm going, actually, no, we eat breakfast and everybody's satisfied. Nobody snacks. And even my kids begin to notice how other kids snack all the time.   Not my kids, they would eat and they wouldn't eat till the next meal. And so, it was just very, very satisfying. So, I began to share my bread with everybody, bake bread for other people, take it here, take it there.   The next thing I know, so be warned, if you ever start milling and you make bread for somebody, they're going to ask you to make bread for them. So, I did start making bread for other people. And the next thing I know, they're coming to me and saying, my cholesterol dropped 85 points and all I changed was this bread.   You know, I feel better. I have more energy. And the lady with the cholesterol, she, I continued to make bread for her for a while.   And I always laugh. One of the favorite things she liked that I made for her was cinnamon rolls with cream cheese icing. And she said, I ate one after every meal and my cholesterol dropped 85 points in just one month.   And I always laugh. I'm like a statin drug with all kinds of side effects, cinnamon roll with cream cheese icing, you know, and she said, it was her testimony. She goes, "I knew it was the bread. I know it is the bread because three doctors, three different medications, three years, nothing has changed. And this is the only change I made."   So, I started hearing this. And of course, she told all her friends, the next thing you know, everybody's wanting me to make this cholesterol lowering bread for them, you know, and I'll never forget. By this point, I had had my sixth child, still homeschooling, still doing laundry, still baseball, church, all the things. And here I was making bread for my family and then making bread for all these people coming to my door.   And I was spending all day every day making bread and for others and myself. And I just got really tired, to be honest with you. And I was making this bread and a thought came to my mind.   And I just looking back now, I know God put those words in my heart and in my mind. That day, I had also had a few people ask me, would I teach them how to make bread? And where could they get a grain mill?   So the idea came to me, met my husband in the driveway. And I said, when he came home from work, and I said, you know what, I don't think I'm supposed to make bread for the world. I think I'm supposed to teach the world to make bread for themselves.   And that was the beginning right there. We sat down on the porch swing and talked about what we would call it. And I said, I want to call it Bread Beckers.   That's, you know, our, it's funny, we didn't know that at the time. But Becker is a German name that means the baker. So, it is bread bakers.   And anyway, so and, and it's funny, because at that point in 1992, my world was four people, four people had asked me about where they could get a grain mill, and what I teach them to make bread. And today, we, well, we, started our business right then in our home, took a little while to, you know, get everything. And we outgrew our home by 1998, what my husband and I and my children could do.   I mean, it just grew from the testimonies of other people. I mean, just like that lady when and then you get hundreds of people sharing different stories and passing it on, people, people start noticing. So we incorporated with a longtime friend and partner in 1998, moved the business out of our home, we're currently in this lovely 10,000 square foot warehouse, we moved here in 1999.   We have a nice studio kitchen, this is where all my cooking classes take place that we can seat 100 people and regularly we fill up classes like that. We have a lot of online classes already for people to view on our YouTube channel. But and then a few years ago, it's back in 2009, we acquired another warehouse because we are passionate about providing God's people with grain.   That first week here, like I said, customer base of four. A week after starting our business, getting all the license and all that really hadn't started getting anything, God woke me up and said that he was raising up Bread Beckers to be like Joseph to supply his people with grain. And I wrote in my journal that morning that it would be a tremendous thing.   And it would take a few months, we invested in a lot of wheat, we took all of our savings, this was before we incorporated, it was just my husband and I and our family and bought some wheat, you know, and had spent all of our savings. Well, I got a little nervous. And I woke up that morning after unloading all this wheat and writing the checks and seeing the money go out of the savings account.   And I'm like, I don't think the electric company is going to take a bucket of wheat, you know, for payment. So this was my fear. And I felt like, you know, maybe I was being deceived, maybe we were being misled.   And I just cried out to the Lord that he would speak to me and confirm to me that this was what we were supposed to do. And this is how I do it. I just cry out to the Lord.   And then I just go on with my regular Bible reading, not looking for something I could have gone to the story of Joseph because he had already spoken that to me. But my verse for the day in one of my devotionals was Proverbs 11:26. And it says "Cursed is the man who holds back grain when the public needs it. But a blessing from God and man is upon the head of him who sells it."   My husband took that vision. I know you talk about, I was like, what? I could hardly wait for Brad to get up. My husband, Brad, you know, I had awakened early because I was stirring and all just anxious and fearful. And the enemy was just coming at me.   And when I shared that all with Brad that he was sleeping next to me, not knowing that I was in all this turmoil. And he just looked at me and he goes, "Sue, I can think of no other verse that God could have given you to answer and your question and to calm your fears." And so he took it to heart.   So, we now have a second warehouse. It's 13,000 square feet. We are probably one of the largest grain packaging facilities in the southeastern United States.   We have hundreds. I don't know how many we're growing everyday co-ops all over the United States. And we bring in two semi truckloads a week.   I mean, I'm sorry, a month, which is actually a little bit more than that. It's about 190,000 pounds of wheat. That's just wheat.   Package it down into these great food grade buckets, plastic buckets. And we package it with carbon dioxide gas. So it's perfectly storable.   We can guarantee that it's bug free. You know, the enemies of grain are moisture bugs and rodents. So that's why we really firmly believe in packaging it all in buckets.   And like I said, we have probably 180 co-ops now. I don't know. It's growing every day.   We ship wheat all over the country, grain and everything we sell. So it's been a real journey and just a real blessing. And then I started a ministry called Real Bread Outreach.   We clipped along locally, kind of providing grain and grain mills for those who truly can't afford it. But then in 2016, God called me to Haiti. I made 15 trips to Haiti.   We built a bakery there. We trained up another team at an orphanage and they were making bread every day. So right now, in Haiti, it's an intense situation, but the bakery is thriving, feeding about 1,200 school children a day.   And then the other, it's about 150 orphans. Then we went to Tanzania in 2021. We built a bakery there, started a feeding program.   We've helped start a bakery in Israel that is ministering to the Jewish people. We helped train a bakery in Uganda and we've sent mills to missionaries in Japan and the Philippines and Nigeria and Kenya, just all over. And I'll close this part with this.   A few years ago, a friend of mine just, she did, she remembered, she said, "Sue, do you remember when you said to Brad, I don't think I'm supposed to make bread for the world, but teach the world to make bread for themselves." And I'm going to tear up a little bit looking back now, like I said, four people, that was my world. Today, it truly is the world.   And not just because of the internet, but because of where God has called us through our ministry. And it's a real blessing. So, my encouragement to everyone is do the small thing.   You never know where God's going to take you in years to come and how it's going to bless the world.   Laura Dugger: (29:19 - 29:21) So I think that was a lot.   Sue Becker: (29:21 - 29:22) I know.   Laura Dugger: (29:23 - 32:39) It was beautiful. And it makes me think of the verse, do not despise small beginnings for the Lord delights to see the work begin. I'm paraphrasing, but I love how much it has blessed the world.   And I remember the first time I heard you, I was trying to just picture what is a mill, but you literally just turn it on and you pour the grain in and it comes out as flour. It's so easy. And so we purchased our own.   After our conversation, I get to stick in our loaves in the oven. They're still rising right now. And now a brief message from our sponsor.   Radiant Faith and Wellness Event is a unique event designed to bridge the aspects of faith and wellness and to live as our bodies, minds and souls were intended and created. So come together with other like-minded women to receive Christ centered teaching on health and wellness, to nourish your body with good food and to renew your mind and help you shine radiantly. At Radiant, wellness goes beyond worldly standards of wellness and self-help.   So, from worship and inspiring speakers to guided movement, meaningful conversation, biblical teaching, every part of this event is crafted to help you reconnect and step forward renewed. It's the perfect time of year to experience something like this. Radiant is more than just an event.   It's actually a transformational experience and supportive community dedicated to helping women grow spiritually and physically. 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First, this may be a little unrelated, but even thinking of feeding people around the world or feeding our children, you mentioned, you know, a lot of times if your kids were picky eaters, you'd say, okay, ditch the bread and just eat the meat.   But because it's so nourishing and nutritious and that Jesus has given us this as a grace gift, this bread, you can ditch the meat and eat just the bread and get so much nutritional value.   Sue Becker: (32:40 - 37:32) Yes, that and that's funny that you bring that up because, you know, one of the things over the years of studying is of the 44 to 46 absolutely essential nutrients needed by your body for health and to promote life. There's only four slightly deficient or missing in wheat, vitamin A, vitamin C. So, God gave us another kind of food.   Remember in Genesis chapter 1:29, he says, “I've given you plants that bear fruit with the seed in them.” So that's our fruits and vegetables. That's where we get our vitamin A, vitamin C.   Then we get our vitamin D from the sunshine if we get out there and get some. And then B12, of course, is low or is not found in any plant product. That's I mean, plant food.   So, you have to get that from your meat, your red meats and things like that. But that's and so learning that you're absolutely right. When my kids were growing up and the bread was my little toddler, how she'd tell me she was hungry, she would say, “I want a roll with honey.”   That was what she wanted to eat. And I would take the meat off the sandwich. And before bread, it was eat the meat.   After bread, it was just eat the bread, you know, because I knew just from that. And I started thinking about when Jesus said, “Man does not live by bread alone.” He was quoting the Old Testament, but by every word that proceeds forth from the mouth of God, he was reiterating that you think you're living because you have bread and all the biblical, you know, so many of the biblical feasts, Passover and First Fruits, Pentecost, they're around the barley harvest and the wheat harvest.   Grain was a big part of their life and of their sacrifices and all that. And he was saying, you think you're living just because you have bread. But I'm telling you, there's a spiritual life that you have to feed as well.   So, yeah, that was a fun time seeing the change of my perspective of just eat the bread. And, you know, some days, you know, breakfast was typically a pretty big meal for us. Sometimes it would just be pancakes, but a lot of times it would be eggs and freshly ground grits and bread of some sort, muffins.   And then lunch might be muffins and a smoothie because we really weren't that hungry from the bread at breakfast and then dinner. We eat normal. People think we're weird eaters.   But, you know, like I said, I grew up Southern. So, we do country fried steak. We do pot roast.   We do chicken. We do brown rice, mashed potatoes, green beans. You know, we do it all.   And you mentioned something that was funny. When I first started, when I would take bread places, people go, “Oh, my gosh, this coffee cake is so delicious or this bread is so delicious. Can I get your recipe?”   And I'd go, “Well, yeah, you can have my recipe. But you've got to understand, I mill my own flour.” Two things they would always respond with.   And the first one they would go, “You do what?” And I would go, “I mill my own flour.” The second one absolutely intrigued me for years and years until I did a study on what grain mills, the local millers mills, you know, waterwheels and gristmills and ox treading out the grain.   But they would always say to me, “Where do you live?” And I think they thought I must have had a barn and an ox or I lived by a river to have the gristmill to power my mill. Now, you can see my little mill behind me.   It just sits on my counter. And you're right. Turn it on, pour it in, comes out flour in a matter of seconds.   And I tell people, it's really not any slower or more tedious than taking your flour canister out of your cabinet. And I realize we've deviated in this day and time from even using flour and baking things ourselves when we can go to the store and buy it already baked. But it'll change your life.   I have never seen one dietary change bring so many significant across the board, broad spectrum health benefits to myself, my family, and so many people now that share their testimonies with me. It's just been amazing, just absolutely amazing. And, you know, I always, my husband always likes for me to say, you know, in the 25 years of raising my children on this bread, we only had to take them to the doctor twice for an illness.   Twice. And twice on antibiotics. They needed it.   There's a time and place. Twice to the doctor for an illness. In 25 years, there are people and families that go to the doctor more than that in a week.   So, when people say I can't afford it or I don't have time, I'm like, wow, I can just tell you the life-saving and money-saving advantages are, it's hard to describe. So yeah.   Laura Dugger: (37:33 - 38:05) Yeah. And like you said, it's an enjoyable process. It is.   But also, okay, referencing one other thing, just thinking about these ailments. You had quoted, I believe a doctor just saying about constipation that is, and I don't want to botch it, so I'd love to know if you remember this, that most Americans is that three out of five suffer from constipation or even chronic constipation. And that, was it the number one cause of breast cancer and prostate cancer?   Sue Becker: (38:05 - 39:29) Oh, wow. Yes. I'd almost forgotten that.   Yes. I was listening to a CD that someone shared with me, and it was by an oncologist. And I still remember, I would listen to things as we began to travel and share and teach, and I would listen to teaching.   And so, I had this cassette, if you can remember those or even know what those are. And I remember where I was, I was on I-10 headed to Jacksonville to a homeschool show. And this oncologist at the very end of her message, she said, “Toxins are stored in your, let's see, let me see. So, she said toxins are stored in your fatty tissue. In a woman, it's your breast. It's, and in a man, it's his prostate.”   And she said, “When toxins are not carried out of their, your body daily through bowel elimination, then these toxins get absorbed into the body and stored in your fat tissue.” And she said, “So a direct correlation between cancer and constipation is there.” And, and I was just like, what did she just say?   And that blew me away. I mean, that was not me saying it, this was an oncologist. And she's saying one of the leading issues is constipation.   Wow. Yeah, I'd almost forgotten about that.   Laura Dugger: (39:30 - 39:44) Well, and such a simple swap and getting to still enjoy these foods. But in addition to being healthier and the health benefits and making us feel better, how does this also potentially affect our weight?   Sue Becker: (39:45 - 42:33) Well, that's a good question, because we're all told that bread is bad, that bread will make you fat. And I totally agree. The bread that's in the store is devoid of nutrients.   It's devoid of fiber that fills you up. It's devoid of nutrients that satisfy fiber that fills you up. And it's heavily sweetened, sugared, you know, most of the breads we're eating are not just flour, water, yeast, salt. They're usually loaded with other things.   So, they're not satisfying. The fiber in real bread fills you up. So, like I said, you're not going to overeat, you're going to eat and you're going to be satisfied.   You know, I always tell the story when, when we were eating just bread from the store, I had five children, I would make sandwiches, they would, you know, cut them in half, I would make five sandwiches, they would, or I'd make the whole loaf, actually, they would fight over the last one. After bread, real bread that fills you up, I would make five sandwiches, cut them in half, and sometimes they would eat them all. And sometimes they wouldn't.   It was because it was filling, and it was satisfying. And that's something people need to understand. Also, the nutritional deficiency in the foods that we're eating in the store, especially our bread, they're leaving us malnourished, really.   Dr. Denmark, one of the oldest, well, the oldest practicing pediatrician in the country, she lived right here in Georgia. And she said, “We're the most undernourished, overfed people in the world.” We eat a lot because we're never satisfied, because the foods we're eating does not supply our body with the nutrients that we need.   And so, we're constantly craving. I don't think a lot of people don't understand what cravings are. You're craving food because you're needing a nutrient, you know.   And so, we find that we can eat and eat and eat, and, or not we, but Americans can overeat, and they do overeat because they're never satisfied. And so, real bread fills you up, real bread satisfies, it takes those sugar cravings away, which, you know, a lot of high calorie foods, they're loaded with sugars, and that's what we're craving a lot of times. I read something, women tend to crave sweets and chocolate, and men tend to crave salty.   And, but both, if we're craving, you know, processed foods, you know, you can sit down and eat the whole bag of cookies, where you make cookies from freshly milled flour, one, maybe two, if you go three, you kind of go, I really didn't need that one, you know. So, it's just filling, it's satisfying. We have so many people, testimonies of people saying they've lost, one lady said she lost over a hundred pounds, that was over the course of a while, you know, of a year or so, but she did it right.   She just started eating real food that nourishes and satisfies.   Laura Dugger: (42:34 - 44:21) I want to make sure that you're up to date with our latest news. We have a new website. You can visit thesavvysauce.com and see all of the latest updates.   You may remember Francie Heinrichson from episode 132, where we talked about pursuing our God-given dreams. She is the amazing businesswoman who has carefully designed a brand-new website for Savvy Sauce Charities, and we are thrilled with the final product, so I hope you check it out. There you're going to find all of our podcasts, now with show notes and transcriptions listed, a scrapbook of various previous guests, and an easy place to join our email list to receive monthly encouragement and questions to ask your loved ones, so that you can have your own practical chats for intentional living.   You will also be able to access our donation button or our mailing address for sending checks that are tax deductible, so that you can support the work of Savvy Sauce Charities and help us continue to reach the nations with the good news of Jesus Christ. So, make sure you visit thesavvysauce.com.   And throughout the years, you've seen these different trends from Atkins to Paleo, and now a lot of times we're told gluten is the enemy, but I love how you say that wheat can actually be the cure, not the cause.   So, can you elaborate on that, and even why some people with gluten sensitivities may still be able to consume bread that was made with freshly milled grain?   Sue Becker: (44:21 - 1:01:23) Right, so, yeah, I think what people need to understand is what gluten actually is. And gluten's not really even in grains, it's just an easy way to verbalize it, I guess. So, gluten is the stretchy substance that forms from two proteins that are found uniquely in the wheat family of grains.   So, when you mill wheat into flour, and you hydrate it, wet it, mix it, you know, make a dough out of it, those two proteins, gliadin and glutamine, they form this stretchy substance called gluten. Well, it's very important in bread making that you have these two proteins, because when you make a yeast leavened bread, whether it's sourdough or commercial yeast today, those organisms feed on the carbohydrates both in the wheat and in your dough, and they produce carbon dioxide gas. So, that gluten, those stretchy strands of protein, those two proteins, they trap that carbon dioxide gas, and that's what enables the bread to rise.   So, it's unique to the wheat family of grain. It has always been there. It's why wheat is the king of bread making and always has been.   Who put those two proteins in the wheat family of grains? God did. And just so you know, wheat is not genetically modified, and it has not been altered to produce wheat that has a higher gluten content.   What determines the protein content of grain more than anything, which, what did I say gluten is? It's formed from two proteins. What determines the protein content in grain more than anything is rainfall during the growing season.   So, that's why here in the southeastern United States, we can't make yeast bread making wheat. We can't grow it because we have too much rainfall and it's too warm. So, we grow what's called soft wheat or pastry flour.   That's why southerners eat biscuits, because that's the kind of bread that we can make with the wheat grown here. The colder, drier climates in the breadbasket states of the country, they grow the hard bread making wheat. Now herein lies the problem.   When those steel rolling mills came on the scene and began to take the bran and germ out, what did they leave us with? Protein and starch. Those gluten forming proteins and starch are in that endosperm.   God never intended us to eat that white flour, those protein and starches without the vitamins, the minerals, the enzymes, the vitamin E that the bran and germ provide. So, therein lies a lot of the problem and that's what causes so many digestive issues is that we aren't getting the nutrients and the fiber that will keep our bowels clean and our digestive system moving the way it is supposed to. Now herein lies a bigger problem is that in the food industry and the American people's craving for fluffier bread.   In the food industry, they thought, okay, we can give you fluffier bread. If we take the wheat and we wash it until only all that is left is those two proteins, those gluten forming proteins. They get this stretchy substance and then they dry it and powder it and they add even more pure gluten forming proteins to that white bread.   So, now we have an even bigger problem and then and even in that whole grain bread, people want fluffy bread. They don't want, you know, coarser whole grain bread. So, check your ingredients.   That 100% whole grain bread that you might be already buying, third or fourth ingredient gonna be vital wheat gluten or gluten flour, whatever they call it and that is greatly upsetting the fiber to flour ratio and causing digestive issues. And then, you know, just the heavily consumption of that bread and you know, the commercially processed bread is a real problem. So, now what we have is people, you know, Americans consuming this bread.   Now, they have every symptom of something called celiac disease. Celiac disease is real. It is genetic.   I am learning. I used to say it's not reversible, but I am learning something that you might have the genes for celiac disease, but they can be turned on or turned off. So, perhaps what is happening is you might have the gene, but now it's being turned on by eating and consuming this high gluten, if you will, bread out of context, not the way God made it.   But then also what is also happening is so now we have people that have all the symptoms. Well, let me back up and just explain what celiac disease, celiac disease, true genetic celiac disease. You are born with these genes, the inability to break down that and metabolize gliadin.   That's one of those gluten forming proteins, which the whole wheat family has that. So, if you can't break it down, it's going to cause digestive issues, abdominal cramping. It's going to eventually as those that protein gets dumped into your large intestine, your bowel, it's going to lay down the villi.   You're going to have leaky gut. You're going to have all these issues. That is true genetic celiac disease, but it affects less than 1% of Americans have those genes and have it turned on for true genetic celiac disease.   So, what is being diagnosed today? Well, everybody eating the commercially processed high gluten packed or you know bread, they're developing the same symptoms, digestive issues, abdominal cramping, laying down the villi. So, they're being diagnosed with celiac disease when it a lot of times is not true genetic celiac disease and I'm not professing to be a medical professional.   I'm not giving anybody medical advice, but here's the good news that I do want to say to you. Non-genetic celiac disease is totally reversible. And the good news is people are finding some that have been diagnosed with celiac going gluten-free been gluten-free for 20 years.   They're finding they can eat the freshly milled flour because it has the right ratio and the good fiber and the good nutrients to heal their gut, cleanse their gut, and get their bowels moving, cleans out. So, bring that villi back to life and they're thriving. They're not just tolerating the bread.   They're thriving and finding reversal of many, many, many health issues. And another big issue too is people don't understand that for the most part digestion begins in your mouth, carbohydrate digestion. You chew your food, your saliva mixes with your food and there's an enzyme carbohydrate digesting enzyme called amylase.   Once you swallow that down in your stomach, your stomach is where protein digestion takes place. It must have an acid environment for those protein digestive enzymes to work. God knew that we're fearfully and wonderfully made.   He created cells in our stomach to produce acid brings the pH. If y'all know what pH is down to one very, very acidic could eat a hole in your stomach. But he also created these cells that produce mucus that lines our stomach and protects it from that high acid.   So, that's where protein digestion needs to take place. Here's the problem. What is one of the most commonly prescribed drugs in America? Prilosec, Nexium.   These are antacids. They're prescribing it for something called acid reflux, which is only compounding the problem. So, these antacids are doing exactly what the name of them describes.   They're alkalizing your stomach acid. So, what's that going to do to protein digestion? It's going to compromise it.   Huh? So, yeah, and the real cause of acid reflux is not too much stomach acid. It is actually too low stomach acid.   Our body's not getting the nutrients that needs to produce that stomach acid. Now, it's acid enough that when it comes back up in our esophagus it burns, but there's a little flap that God created right there at our stomach and our esophagus called the epiglottis. Do you know what's and it's supposed to close so that when that stomachs churning and doing its digestion, it doesn't back that acid doesn't back up into your esophagus, but it closes.   It's stimulated to close by the high acid in your stomach. Do you see what's happening here? So, we're being prescribed an antacid which now we don't necessarily get the burn, but there's all kinds of side effects.   We've compromised protein digestion, which what did we say gluten is protein. Also, do you know the technical term for an allergy a food allergy not a sensitivity or an intolerance the technical term for a food allergy is an adverse reaction to a protein component of your food. I have never seen so many food allergies as we see today.   It's very interesting. Some people are diagnosed with a gluten sensitivity. Well, of course, I think everybody is sensitive to the bread and the store.   Some people can tolerate a little bit better than others, but I know when I occasionally, you know, we go out to a party or an event and we usually avoid bread, but sometimes it's on everything. You know, I know I wake up the next morning and I'm like, I don't feel good. I have a stomachache.   So, I think everybody is sensitive to the bread in the store, but we have now hundreds of testimonies of people who thought they had to be gluten-free or say I have, you know, I haven't eaten bread in 20 years because made me sick. It did this it did that and they are finding they can eat the freshly milled flour because even wheat because it's the right proportions all the nutrients, you know, one of the amino acids that's found abundantly and wheat is glutamine Google it and you'll see a lot of health professionals will actually give you glutamine supplements to heal your gut and it's and it's in the bread. So, then part of the other problem that I see then when people think they're gluten-sensitive or have to be gluten-free now mind you if you truly are genetic celiac, you probably will not be able to eat wheat and I'm saying probably now because I'm learning some things that we can turn those genes off.   I don't know but if you truly are genetic celiac, but that is going to be a diagnosis that probably came when you were young you were going to always have had symptoms of these if you are now 20 or 30 and all of a sudden having these issues and you've been eating wheat all your life chances are you're not true genetic celiac. So, that's something you need to look at but people are finding they can eat the flour. They can eat the wheat and part of a real concern of mine is when you go gluten-free if you don't really need to I've been doing some studying as a food microbiologist gut microbiome has been a big topic.   I've shared I've taught way before it was trendy on, you know probiotics and all of that and fermented foods. I've been teaching it since 1992 but what happens that they're finding on these gluten-free diets. It's actually diminishing your good gut microbiome and encouraging the growth of more pathogenic making you more susceptible to C. diff, E. coli and other sickness causing organisms.   Then you're going to have those organisms are critical for breaking down food that gets dumped into the large intestine and encouraging digestion and enzymes that they create and all kinds of B vitamins and I could go on and on so that is being compromised the next thing, you know, you have allergies to eggs allergies to milk these very restrictive diets change that gut microbiome and they are causing a lot of gut health issues and allergy issues. I've talked to two people in the last few months one lady told to go gluten-free been gluten-free for years. She with tears in her eyes couple of weeks ago came down from Ohio hugged me in was came to our store just wanted to come to our store.   I happen to be here that day. She hugged me tears in her eyes and said I was down to eight foods that I could eat another lady in one of my classes came up and said I was down to seven foods that I could eat, you know, so It puts you on a treadmill that I don't think you want to be on when you start very restrictive diets. It's and not just gluten-free, but even you know, the carnivore and the keto and the paleo the heavy meat diets you need whole grains to break the fats down and cholesterol that those foods are providing and I'm a meat eater.   I mean, that's fine, but to exclude the most nutrient-dense food group God has given us in my mind is very dangerous. Let's see if we can get healing and reverse that I have a podcast and I do it's the bread stories now and I one of my favorites and I recommend it more often than any other is episode 66 sit with Sarah Valentine if anybody that I hear of that say they have to be gluten-free or their celiac, I would say she fit the bill for what surely seemed like a true genetic celiac. She was diagnosed in I think she was around 15 or I don't remember her age.   She was in high school. I think but she had always had trouble even as a little one and she was diagnosed with celiac and she said at the end of the podcast, she goes either God supernatural healed me or it was a misdiagnosis, but she had been gluten-free for 15 years. I believe it was and she told me she said and I she had a dairy allergy.   She couldn't eat dairy and she said, you know dairy I cheated on a little bit because it would just cause me a little discomfort. She goes I never cheated on gluten. Well, her brother and her mother heard about me and they Sarah was off at college and they got a mill and started milling because her brother's children had some health issues.   I think they have warts and my work stories are great. But anyway, bought a mill. She came home from school and they said Sari.   We want you to try this. You nope. Nope.   Nope. I'm I can't finally they talked her into trying a little bit should she ate it no issues at all and she told me on that podcast. She said I pooped the best I've ever pooped.   I have pooped in a long time the next morning. I slept the best. I had no headaches had no adverse reaction and she's become if any anyone My poster child for you know, reversing what appears to be celiac disease and being able to thrive on real bread and freshly milled wheat with the right balance of those protein starches nutrients fiber enzymes vitamin E all the things that bring healing and improve digestion get the bowels cleaned out and the gut healed.   So, yeah, it's something that I think excites me the most and I call it food freedom because what I'm seeing is people are in bondage and you know, when you can't eat this and you can't eat that and I understand there's some I have a granddaughter that has a dairy a true dairy allergy and I get it and those are real and you don't want to you know diminish those but we are seeing so many people that the bread in the store totally disrupts their system and causes all kinds of issues were seeing them not only like I said tolerate bread made from freshly milled flour, but bring healing bring healing and I that is so much our Lord that God knows what he's doing in his intentional design. He is all about healing and freedom versus of setting the captives free.   Laura Dugger: (1:01:38 - 1:01:40) Oh gosh, that was a big one. Yeah.   Sue Becker: (1:01:40 - 1:02:10) Yeah, but it also just one real practical thing as we're talking about gluten and fermentation with sourdough. This is a two-parter because if you feed it with white flour or add that I'm assuming that diminishes effects and if you feed it with fresh milled flour and then add that to bake it in bread, is that like double the benefits because you've got the fermentation and the grain or how does that work?   Sue Becker: (1:02:10 - 1:07:07) You know, I can't find any real definitive information, but let's back up and let's talk about sourdough with white flour there for a while when we were still traveling back in the probably early 2000s a lot of teaching coming out going even celiacs can eat, you know sourdough bread and they were making it with white flour and all of this. Is it better than the stuff you're buying in the store? Maybe but white flour is white flour and it's still process is still been stripped of all the vitamins the minerals and the fiber.   So, in my viewpoint, it is no better for you. If you're making it's kind of a waste of time if you're making sourdough bread with white flour. Now, if you start milling your own flour and making your sourdough with that, that's a whole other realm.   And like I said, I've done lots of studies most what I find when I read is that when we went to commercial yeast, we gave up flavor. So, I get that and that the bread is kind of flavorless now. So, I get that a little bit but as Americans and especially children, we like our fluffy bread, don't we?   Yeah, so, kids, you know, don't fret if you're making bread with commercial yeast. That's the way I make most of my bread. But as a microbiologist and knowing that when those lactic acid organisms feed on sugars, they produce B vitamins.   That's like yogurt. Why yogurt has B vitamins and maybe your milk, you know, just uncultured milk doesn't. So, I know that that increases the availability of those nutrients.   So, I think there is definitely some nutritional advantages that you take it to a whole new level. But what I say that commercial yeasted bread is not healthy and you can't do that that you only need to be doing sourdough, you know, I learned to make sourdough from white flour when I was first married long before milling came into our family by the time I had my children I had vacated that and then when I started milling I used commercial yeast and have for most of my years and we saw tremendous health benefits. So, I don't diminish one over the other but I certainly recognize that yeah, you might have some better nutrient bioavailability. I don't buy into the that you have to do the long fermentations to prevent the anti-nutrients like phytic acid from keeping you from absorbing minerals because I've had mineral checks and we've seen people testify that they had to have blood transfusions regularly because they were anemic all their life.   They start milling making their bread with commercial yeast, you know, and they're no longer anemic and we've seen countless people that and the same with me. I'm never low in my minerals. So, I don't buy into that.   But I say, you know, hey if you feel like you can digest sourdough bread better than commercial yeast leavened bread. I'm not going to argue with you go for it do it. But I also don't want to put a heavy burden on especially young moms that are like it's going to take me three days to make bread, you know, or it's you know, no, it doesn't have to so that's kind of my stance on it.   Do what works for your family sourdough is a rhythm. So, you got to kind of get into it about the time I get into it. We take a trip.   I go speak somewhere. I'm gone for four days and I'm like, okay, where am I with this? So, you know, that's just kind of my viewpoint and what I want to encourage people do what works for you what you want what your family likes.   I love I've got sourdough bread rising right now. There's times when I just like I just want you know, that chewy that nice flavorful bread and then there's other times where I want a soft loaf of bread for a good Southern tomato sandwich or my kids like peanut butter sandwiches, you know, so do what works do for your family do what your family is going to eat and love and you know, my husband has a philosophy if it doesn't taste good. It's not good for you.   So, if your family, your children, especially don't like the texture and flavor of sourdough some people do but if especially if your kids are used to the bread from the store, that's going to be a hard transition for them. And if they're not going to eat it and balk at it, then it's not going to bring them the health benefits that you're trying to do for your family. So, make what's cul

This week on episode 332 of your favorite local sports pod. Jammin Joe connects with his former high school hoops coach Jeremy Elliott via the Fan For All Seasons Fan Line. Topics include UGA's painful end to the football season, Georgia Basketballs epic 104 to 100 victory over Auburn the first in 3 seasons, and major offseason news for the Atlanta Falcons!

After a long, somber drive him from NOLA, on today's episode, we react to last night's action in New Orleans and explain what went wrong for the Dawgs with my TOP-10 TAKEAWAYS from Georgia's heartbreaking Sugar Bowl loss to Ole Miss. __________________________________ Turn football season into winning season by signing up for a new account at MyBookie.ag! Use promo code UGA and get your first bet fully covered up to $500! Make sure to visit Alumni Hall for the best selection of Georgia gear and accessories anywhere on planet Earth! MAKE SURE TO SUBSCRIBE TO THE GLORY UGA PODCAST YOUTUBE CHANNEL FOR MORE IN-DEPTH GEORGIA SPORTS CONTENT! Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

Hear "The Buck Belue Show" every weeknight from 6-8pm on 680 The Fan ad 93.7 FM, the 680 The Fan App available on Apple and Android, with your Smart Speaker by saying Alexa or wherever you get and listen to your favorite podcast! Get the latest on Georgia sports, newsmakers, and more! Buy or Buck Transfer Portal opens Falcons See omnystudio.com/listener for privacy information.

Hear "The Buck Belue Show" every weeknight from 6-8pm on 680 The Fan ad 93.7 FM, the 680 The Fan App available on Apple and Android, with your Smart Speaker by saying Alexa or wherever you get and listen to your favorite podcast! Get the latest on Georgia sports, newsmakers, and more! Buck’s Big Take – Dawgs lose What’s Poppin – The portal is open Bulldog Beat – 3 plays that cost Georgia CF Bounce CF Nugget See omnystudio.com/listener for privacy information.

Despite the outcome of Thursday's game between UGA and Ole Miss, the game definitely lived up to the billing. Andy and Randy break down the game and what went wrong for Georgia.

Jed May from UGASports.com joins Chuck Oliver on The Chuck Oliver Show to talk about Georgia's loss to Ole Miss in the Sugar Bowl.See omnystudio.com/listener for privacy information.

In hour one, THE U IS BACK BABY!!!!! Kionte Scott pick-six was iconic. Give us the story book ending over UGA and Oregon. Gino Torretta joins the show to recap the victory.

DawgNation's Brandon Adams joins Randy and Abe from New Orleans to preview the Sugar Bowl that features UGA vs Ole Miss

Game Picks Nebraska vs. #15 Utah (-14.5) #10 Miami vs. #2 Ohio State (-9.5) #5 Oregon (-2.5) vs. #4 Texas Tech #9 Bama vs. #1 IU (-7) #6 Ole Miss vs. #3 UGA (-6) SEC has been abysmal in bowl games Jeff has an announcement! HAPPY NEW YEAR EVERYONE! THANK YOU FOR TUNING IN THROUGHOUT THE YEAR! See omnystudio.com/listener for privacy information.

John Fricke gets in to the CFB Playoff, and has 2 games that could end in upsets. However, with as hot as UGA has been in the 2nd half of the season, he does not expect Ole Miss to have much of a chance.

In part two of our annual Bowl Picks Extravaganza we breakdown and pick EVERY bowl game from December 30 through the rest of the 2025-26 Bowl Season including the College Football Playoff Quarterfinals! _______________________________ Turn football season into winning season by signing up for a new account at MyBookie.ag! Use promo code UGA and get your first bet fully covered up to $500! Make sure to visit Alumni Hall for the best selection of Georgia gear and accessories anywhere on planet Earth! MAKE SURE TO SUBSCRIBE TO THE GLORY UGA PODCAST YOUTUBE CHANNEL FOR MORE IN-DEPTH GEORGIA SPORTS CONTENT! Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

Bill fills in for Jeff and Jeff calls in to give a preview of UGA in the Sugar Bowl.

During the 5 PM hour Cullen and Stave talk about Kirby Smart and his performances in rematch games over his career and how prepared UGA is for the playoff. See omnystudio.com/listener for privacy information.

College Football Playoff prediction time has arrived as the CFP quarterfinal round nears. Texas Tech vs Oregon in the Orange Bowl sees Joey McGuire trying to extend a magical season while Dan Lanning has his team back where they were a year ago. Alabama vs Indiana in the Rose Bowl features Kalen DeBoer and Curt Cignetti trying to punch their team’s ticket to Atlanta. What about Mario Cristobal and Ryan Day taking their squads into Dallas for Miami vs Ohio State in the Cotton Bowl? All that plus UGA vs Ole Miss in the Sugar Bowl. The Transfer Portal continues to cook as we look at the latest whispers and intel with the Portal opening next week. Which head coaching hires were the best and worst of this cycle? All that plus some thoughts on Dabo Swinney and Clemson after a very underwhelming 7-6 season. Be sure to let us know what you think, SUBSCRIBE to the channel, and CLICK THE BELL for notifications as we bring you multiple live shows per week!See omnystudio.com/listener for privacy information.

In this DEEP DIVE preview of the College Football Playoff quarterfinal game between Georgia and Ole Miss in the Sugar Bowl, we bring you EVERYTHING you need to know about the rematch between the Dawgs and the Rebels. We break down the numbers, matchups, and keys to the game and explain how the Bulldogs can have more success limiting the high-powered Rebel offense in round 2. _____________________________ Turn football season into winning season by signing up for a new account at MyBookie.ag! Use promo code UGA and get your first bet fully covered up to $500! Make sure to visit Alumni Hall for the best selection of Georgia gear and accessories anywhere on planet Earth! MAKE SURE TO SUBSCRIBE TO THE GLORY UGA PODCAST YOUTUBE CHANNEL FOR MORE IN-DEPTH GEORGIA SPORTS CONTENT! Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

Georgia and Ole Miss will rematch in the quarterfinals in New Orleans on New Year's Day. Connor Riley of DawgNation.com joins the show to explain what makes this UGa team different than previous national title winners. What makes Gunner Stockton the most Kirby Smart QB ever? What did the defense learn against Ole Miss the first time? Braden Gall talks SEC ball. Watch the show ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠on YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. In Nashville? Be sure to check out ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠M.L. Rose Craft Beer and Burgers.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Music by The Wild Feathers

We dive into UGA's Sugar Bowl matchup with Ole Miss, recap the SECCG, and preview the rest of the CFP field highlighting concerns and common trends among the eight remaining teams. 

Quaranteam - Dave In Dallas: Part 8 Intruders! Based on a post by RonanJWilkerson, in 12 parts. Listen to the Podcast at Explicit Novels. October 26, 2020. Monday afternoon, Reena took lunch duties. Lunch was often individual or in small groups, but she really wanted a crack at cooking for everyone. She said it could be 'come and go' to still facilitate varied schedules around the house. Her idea was ramen. But, it wasn't just basic out of the package. Well, it was, but with a variety of add-ons. You could pick your flavor of ramen, then she'd prepared chopped carrots, nori, sesame oil, diced onion, spam, eggs (fried up for each bowl individually) and Korean red pepper powder that Jan had gotten added to the spice rack. Oh, Reena still cooked it up, but each bowl was individual, and made on request. When Jan came in for lunch, she laughed warmly. Beaming, Reena asked hopefully, "Just like mom would make?" Jan placed a reassuring hand on the girl's shoulder. "Not exactly dear. This is ore like what my Caucasian aunt would make when she tried to be authentic." Reena's face and shoulders seemed to suddenly melt. Jan stepped in beside the teen, wrapping her arms around her. "And the one time I made fun of my aunt for it in my mother's hearing was the last. She pulled me aside and scolded me for being insensitive, and ungrateful. Mom said that ramen was always about making something tasty, with love and what ever ingredients were available." Jan made a point of looking over the prepped ingredients arrayed on the counter. "And this is exactly what you have done." She kissed Reena on her cheek. "Thank you. Thank you for the meal, and thank you for reminding me of two lovely, caring women in my life." Reena hugged her. Then she got the specifics of what Jan wanted and got busy making it. Dave stepped out of his office and got two steps down the hallway when Lupie found him. "Dave, could I use your office and computer for a bit? It's kind of urgent. I was in the middle of some trades and my laptop died." "Again?" Dave chuckled. Lupie looked chagrined and rolled her eyes. "Good thing you have your software installed in there already. Just log me off and do what you gotta do. How long do you need me to stay out?" "Rest of the afternoon?" "Okay." Dave started to walk away but Lupie snagged him by the shirtfront and tugged him towards her. They kissed softly. They didn't hear the small footsteps approaching. "Oh gag me with a tamale." Both adults laughed too hard to maintain the kiss. "I do need to get in there," Lupie said. A quick peck and she scampered into the office. Dave knelt down and wrapped Esme in a hug. "And you, rascal, need to give it a rest. We keep a lot out of your sight because; well because it should be out of your viewing. So give us a break on the kissing once in a while, huh?" "Yessir" her tone sounded reluctant, but the grin was hard to suppress. She took four quick steps away from him before turning. "Dave?" "Yes, sweetie?" "Thanks for making mom happy." "Never have I ever; used a pay phone," Reena said with a wicked grin. Shawna and all the ladies over thirty took a drink. Dave first reached into his pocket, pulled his hand back out, and tossed a quarter at Reena. Then he took a drink. Liv busted out laughing. "One of Dad's favorite songs!" she cried as she cackled loudly and leaned a bit too far over into Mel. They'd been going for over half an hour. And she and Mel had pre-gamed. "Song?" Reena asked. "Pay phones used to cost a quarter to make a call. Early nineties, there was a country breakup song called 'Here's a Quarter, Call Someone Who Cares'," Dave filled in. Reena pouted, then stuck out her tongue. "Okay, Lupie, your turn," Jan prompted. 'Never have I ever; done the splits." Reena threw one back. Liv joined her, while Dave laughed. "That laugh suggests a story," Nessa observed. "Yeah, yeah," Liv replied. "I was; oh, about ten or so?" "Eleven," Dave corrected. "Right. Anyway, the girlie girl types were saying I was not really a girl if I couldn't do the splits. So I did." Dave cleared his throat. Liv blushed. "On top of the monkey bars." All the older ladies burst out laughing. "Well, that showed them!" Shawna rejoined. "And I believe it's Dave's turn now." "Alright, never have I ever; taken a nude or semi-nude selfie." Reena's eyes bugged out. She reached for her drink, threw back a slug, then covered her face with her hand. Mel, Liv, and Nessa followed suit. That was no shock to anyone. Jan doing so caught a few looks. "Nope, not gonna talk about it." Jan's face was as red as Melanie's hair. "Okay, moving on; " "Not yet. Someone hasn't drunk." Dave said. He looked at Becca, clearing his throat. "What?! I've never sent nude selfies. You're the first guy I ever got naked for!" "I believe you." Then Dave held up his phone and waggled it. Becca's eyes got wide. "Oh, crap, I forgot about that!" The young blonde blushed about six shades of red before reaching for her drink. "Oh, this I gotta hear." Melanie breathed. Becca hid her face in her hands, peeking between two fingers. Lupie laughed loudly. "Okay, you busted me out, so spill." Becca looked pleadingly at Dave, then shrugged her shoulders, giving him a nod. "Loops, you remember that very first day, when the vax guy came around?" Lupie nodded in reply. "And you wondered why Becca was acting all embarrassed after I told you I'd accepted you both?" "Yes?; oh!" "I told you she'd be the one to say it was okay to tell you what happened? She just did." Lupie just nodded in reply. "Uh, care to fill the rest of us in?" Mel asked. "So the CDC guy came around mid-September. He got to Lupie's house first. She sent him over here with a letter asking that I request her and Becca, giving her reasons why I should say yes. After setting things up with Arthur, I texted both of them that I would make the request. Becca replied with a selfie. With her shirt and bra pulled up. Still have it by the way." Dave winked at Becca. "Shit, we shoulda thought of that! Right after the video call!" Liv groused, nudging Mel. "Another missed first." "Becca was weeks before that call, so still first. Well, first amongst this group, not first ever." "Oh, yeah?" Dave dodged. "Old girlfriend, long time ago. So, who's turn is it next?" Thankfully, they let it slide. October 27, 2020. Dave descended the stairs to see Olivia, Becca and Reena watching a 90's movie. The two teens were making a concerted effort to take in as much of the movies and songs that Dave had grown up with, particularly the ones he had physical copies of. Reena had taken some adjusting to the idea of watching without streaming. Not that they didn't stream at all. Last night, Dave had discovered several of his partners, including Reena, hadn't yet seen Hamilton. That required immediate correction. "Wow, really? It's a great story, well executed, and it's historical. I mean, yeah, they take some liberties, but Miranda was pretty true to the essence of the characters." "But history?" Reena whined. "It's just a bunch of old white guys." Dave looked askance at her. "You're sleeping with an old white guy." Reena's face fell, and Dave's heart with it. In a soft voice, she said, "You're not just an old white guy to me." Her head wasn't exactly hanging, but she didn't meet his eyes. Fuck, emotional landmine triggered. Splash damage accumulating. Dave got up swiftly, without rushing, to stand in front of her and take her in his arms. He kissed the crown of her head as her face nestled in his chest. "I'm sorry honey, I didn't mean to sound so disparaging." Reena slipped her arms around Dave and took him in a hug. Several others joined in, circling the pair in their arms. "Reena, honey?" Shawna prompted. "The guy who wrote it had a vision to make the story more interesting than 'just a bunch of old white guys. Give it a try. I think you'll like it." As often happened, Shawna was spot-on. This morning though, the trio were watching Dave's blu-ray of Twister. "You know, we'll have to watch this in April. Before or during the first severe thunderstorm warning." Dave said as he rounded the back corner to pass them without blocking their view. All three girls chuckled lightly and accepted the kisses Dave planted on them as he passed behind them on his way to the library. Entering, he found Vanessa lounging with a book. He took a seat in easy speaking distance without crowding her. "So, how are you settling in?" "Pretty well. It's; so peaceful here. I really expected a house with this many people in it to be more chaotic. I mean, there's a fun energy here, and a lot of life, but it's; so soothing here. Thank you, David. For accepting me, for just; being here to match with." "I'm enjoying having you here. Beyond the obvious, I mean." Nessa snickered at that. "You've slipped rather smoothly into the family and already I couldn't imagine this place, or us, without you." "That's so sweet, thank you." "Maybe once the whole state's vaccinated, we'll get some normalcy and get out to do the usual family things together." "When we get some normalcy again, you ought to marry Lupie." "I should marry all of you." "No. No, I don't feel that way. Lupie does. Olivia does. And maybe Janice. Shawna too, she has it bad for you. Becca is still young and sorting it all out. Same goes for Reena and Mel. I don't share that depth of bond. I wouldn't want to cheapen what they have with you by sharing a marriage ceremony when I don't have that connection. I damn well better be one of the bridesmaids though" A wry smile crossed Vanessa's face. "I care for you. I love you. I love this family. I am not in love with you." "If it weren't for this damn serum, you would be free to find someone to have that bond with." Vanessa's eyes watered. "Don't ever say that again." There was steel in every syllable. "I may not be in love with you, but this is one of the best relationships I've ever had. I have more joy; not mere happiness; joy in my life now than I have had in a very long time. If the serum caused this, then Thank God and bring it on. I wouldn't change what I have right now for anything. I know you care for me. I can feel it. I feel it from each of the others. What we have is special and I don't ever want to let it go." Dave stood and walked towards Vanessa. From one eye, a tear rolled down her cheek. "I haven't felt this safe and accepted since I was a little girl that didn't know what emotional pain was." She closed her eyes, surrendering, hopeful, to what he might do next. Dave bent down, bringing his face to hers. He kissed each eye gently. He kissed each tear streak. He kissed her gently on the nose, eliciting a small giggle. He kissed her lips, softly at first, growing firmer as she responded. She broke the kiss and opened her eyes in time to see his eyes opening. She could see the tears watering them. "You're going to make me fall in love with you aren't you?" "No. I'm going to give you every reason to, and let you decide." Dave reached underneath Vanessa and lifted her. She wrapped her arms around his neck, kissing him as he carried her. Olivia noticed them coming out of the library. With a small grin she began singing in a soft voice "Who; knows what to-morrow brings; in a world; few hearts survive ;” Dave tried scowling at her, but he couldn't get the grin off his face. As they neared the base of the stairs, Vanessa ceased her slow circuit of kissing Dave's cheek, neck and lips. "I think you better let me walk from here stud." Dave chuckled and lowered her feet to the floor. They rose up the stairs, side-by-side joined at the hips, shoulders, and lips. From below, they heard Olivia mutter "God that's hot." Reena Umm-hmmed her agreement. "My nipples are freaking diamonds right now." Entering the bedroom, Dave and Vanessa began removing each other's clothes, quickly, but without frenzy. They stood naked, at the end of the bed, kissing, holding and softly groping each other. Dave pressed in close and gripped Vanessa under the curve of her ass. He lifted her and tossed her into the middle of the bed. She squealed happily as she flew. Dave slowly crawled up the bed, kissing Vanessa as he went. He started by kissing the big toe of her left foot and proceeded down the top of her foot to her ankle. Then he switched to her right foot. When he reached her ankle, he continued laying soft, gentle kisses up her shin. Then again up her left shin. He avoided the backs of her calves, her kneecap and the inside of her knee. These spots were very ticklish for Vanessa. Becca loved the loss of control when Dave tickled her. Becca and Janice loved the counter play of tickling and sexual stimulation. Vanessa would mule-kick him through a wall if he tickled her. And be out of the mood. And be pissed for a few days. So no tickle-y He kissed his way up the tops and outsides of each leg. He kissed a wandering path around her abdomen, taking time at her belly button like a caravan merchant at an oasis. Vanessa moaned. Her belly button was one of her favorite places for Dave to play with. Dave began working his way upward again, kissing in a straight line that ran up from her navel between her tits. He looked up as he rose, seeing her eyes locked on him, hungry and happy. Pure joy radiated from her face. He reached the hollow of her neck and alternated kissing with light nibbling. Vanessa moaned again and shifted beneath him. This was another of her favorite spots. He kissed up to her jaw, across her jawline, to her lips. "Umm" Vanessa hummed as Dave settled in, his body pressing firmly against hers. He rested his weight on his elbows and knees (outside of hers) and took her hands in his, out to the sides of her head, their fingers interlaced. It was more sensual than sexual. After several minutes, Dave slipped his hands loose and moved lower for the next step. He broke the kiss. Vanessa whimpered and opened her eyes. She bit back a complaint about the end of the kiss, because she knew what was coming would be better. Dave kissed her chin, then her shoulder. He stroked the outside of each tit with his fingertips. He kissed from her shoulder down to the top of her tit. He kissed around her tit, never touching the areola. Then he placed tiny, soft kisses just at the border of her areola without brushing her nipple. Vanessa whimpered. His hand played with her other tit, likewise avoiding the areola. Vanessa squeaked as he took her nipple and areola in his mouth and suckled, flicking his tongue against her nipple. "Yes; ;” she clutched the sheets and writhed beneath him. It was delicious torture. He had her worked up and ready, but kept the foreplay going rather than enter her. One finger of his hand lightly brushed across her other nipple. Back and forth. Back and forth. Light pinch. "Oh, David, please baby." Dave chuckled. He met her eyes as he descended down her body again, taking less time than when he rose. He kissed her hip, then across her pelvis and down. He kissed her mound of Venus and descended with his mouth hovering over her labia, but not touching. He let his breath brush over her entrance. Then he pulled back further and kissed her inner thigh. He heard a strangled whine from above. He nibbled. He switched thighs. More shifting and squirming. Dave latched his mouth onto Vanessa's labia and suckled like a newborn. "Yes!" Her body lifted off the bed for several seconds. He flicked his tongue against her entrance before easing it inside of her. She let out a contented moan. He slid his hands along her sides and thighs. Dave lifted his eyes to look at Vanessa. Her eyes were closed in bliss. He moved marginally forward and took her clitoris into his mouth, massaging it with his lips and tongue. "Oh God!" her eyes flew open. Hands gripped sheets and pulled hard. Her feet lifted. Dave backed off, giving her a moment. He started crawling up the bed, over top of her. Vanessa pouted and locked eyes with him. Desire and need echoed back and forth between their eyes. Dave inserted himself into her wet, relaxed passage and slid forward purposefully. Vanessa issued a sound that was both a sigh and a moan signaling her satisfaction. Once again, Dave interlaced his fingers with hers. With his hands on top of hers, and all four hands beside Nessa's ears, Dave began to rock his body overtop of her. He held himself just low enough that his chest and ribs softly grazed over her erect nipples. With slow, gentle strokes, he raised the two of them towards ecstasy. Kissing softly, they communicated without words, just sighs, moans, and hums. Time stopped and the world fell away. Just two lovers wrapped in gauzy layers of lovemaking. Nessa's body trembled with anticipation for what felt like an eternity as Dave caressed and stimulated her, hitting all her pleasure spots just so, raising her gently to one delicious climax. He buried himself to the root within her as the dam burst forth. Her erotic writhing alternatively pushed him away and strove to swallow him within her. The oscillations of her wet passage seized his organ and sent him cascading over the cliff with her. Struck by the serum induced orgasm, Nessa clutched him tightly and howled her pleasure. When Nessa's grasp loosened, Dave slipped to lie beside her, holding her close. Drifting back into the conscious world, Nessa snuggled in close, draping an arm over him. "Hmm, so that's what the girls have been calling 'the full Dave', huh? I like it." Shawna's rotating early shift was today, allowing all of us to sit down as a family and finish discussing housing preferences. Mel came in from the kitchen once Shawna arrived. "We didn't quite get there last time, but with 12 or more people, we need a bigger kitchen." Lupie said emphatically. "Preferably with a double oven and a cooktop with five burners and a grill. Four burners and no grill is still okay. And gas, not electric." "Anything else for the kitchen?" "Well, an island, preferably with power to it, but with a cutting board top, and large enough for rolling out dough." Lupie paused, looking pensive. "Did I go too far?" "Not at all, that sounds great. Especially if I actually get to use it." Dave grinned back. Lupie smirked and rolled her eyes. "Oh, and one other condition; a nice big batch of tamales after we move in." Lupie's eyes danced. "Absolutely." "I was thinking," Reena said, "how about a backyard deck?" Dave interjected "Not really necessary. It would be good to have, but I can build a reliable deck. Especially with Livy involved. You can help too if you want." "If you can do renno, I may have work for you." Vanessa smirked. Dave laughed. "I still have a day job. Our house sure, but I'm not looking to make it a job. Oh, and what ever we get needs plenty of electrical outlets. If it's really necessary, I could run a few new breakers and circuits, but seriously, I'd rather stay away from that." Shawna looked alarmed. "Baby, I believe you when you say you've got skills, but I don't want you around one-ten, or worse, two-twenty." Dave returned with a scowling laugh, "That's why you turn it off at the box, dear." "Just be careful honey." "Yes, Peaches." That earned a laugh all around, as Shawna blew a kiss at him. Nessa looked at her. "Are you from Georgia?" "No, but my parents met there in college. Mom's from Georgia, Dad was just there for school. They raised me and my brother in St. Louis." "And you went there for your degree?" "Oh no. I knew I wanted to be a meteorologist since I was a young teen. I went to O U. With the National Weather Service center right there, I got experiences I could never have gotten elsewhere. Spent a good chunk of my upper-class and grad years chasing storms." "Sounds like a lot of fun." "Oh yeah." Nessa grinned with Shawna, then turned to Dave. "I have been asked to press the idea of the towers one more time. Not so much our immediate supervisor here, but the folks back in DC. Their argument is that it's more efficient." "Unbelievable." Dave managed to avoid grumbling. "You do realize that the same people that want to shove us into a shoebox are the same little hypocrites that scream their heads off when a CEO lays off workers to make his company more efficient. Both of them are promoting the math of what they want, ignoring what they don't, and neither actually gives a shit about the people they are using like pawns." Shawna, seated beside him, stroked his arm, a slight grin on her face. "Yeah, okay, I'll climb down off my soap box. But no, I do not want to live in an apartment tower. A neighborhood, sure. A diverse neighborhood sounds great. I'm not a fan of monochrome anyway." "Clearly," Nessa said. "Just looking around the room proves that." "I'm sorry, but the whole 'I know better than you' crowd pisses me off, whether it's the church variety, the lefty variety, or the old money variety." "Okay, okay," Nessa replied light heartedly. "I had to bring it up again. I've done so, and you've been quite clear. I'll get on the search tomorrow. It may take a bit, but I'm sure we can find something that meets our requirements." The conversation turned to other subjects, and the family splintered into little knots of discussions. Mel slipped back out to check on the meal she was making. Dave didn't know what it was, but it smelled really good. Well, he knew it was something with chicken. He decided to join Mel in the kitchen. "Hey, Mel, how's it goin'?" "Almost done." Mel turned her face to his and received the offered kiss. "Smells really good. Chicken soup?" "Chicken and dumplings. From scratch. I boiled the chicken earlier this afternoon. It's about time for me to mix the dumplings. After that, it'll be ready to eat in twenty minutes." Dave wrapped his arms around her, holding her close from behind as she watched the pot. "Perfect choice for a dreary day like today. And, I haven't had chicken and dumplings in a long time." "Well, I hope you like mine." "Oh, Mel," Dave said as he nuzzled his head against hers, "you know I like your dumplings." He traced the middle finger of each hand up her sides, pulling away before reaching her tits. She cackled, turning to face him. With a light smack on his shoulder she said, "You're an old lech," she stepped in for a kiss. "But you're my old lech." She waggled her eyebrows. Dave chuckled, resting his forehead against hers. Then the doorbell rang. "Go, I need to get on the dumplings anyway." Mel swatted him on the ass as he walked away. Jan was already at the door when Dave arrived. The soldier was just handing over the clipboard. Beside her stood a young black woman with her hair in several tight braids. She stood about 5'6", with eyes that appeared to prefer laughing, but bore the potential to penetrate obfuscation, a cute button nose and a bright red lipstick on her perfectly sized mouth. Large golden hoop earrings in her ears and tight black jeans on her legs were the only attire visible other than her thick coat. Given the near-freezing temperatures and drizzle that had gone on all day long, Dave could hardly blame her. The black handle and ribbing stood out starkly from the vivid, deep pink of her umbrella canopy. It looked thoroughly functional, and infinitely girlie; maybe a bit more Wednesday Addams than cheerleader, but that didn't bother Dave in the slightest. Jan handed the clipboard back to the soldier, who departed immediately. "Hello, my name is Janice, though I prefer Jan." She held out her hand, which was taken without trepidation. "And this is Dave." He likewise reached out and shook the lady's hand. "Come on inside. We were just about to sit down for dinner." "About twenty minutes," Dave supplied. "Mel; Melanie; is making chicken and dumplings." "Oh, that sounds really good. Especially with this weather." She pulled her roller case through the foyer and parked it just inside the living room. The ladies approached her, no more than three at once, and the early few drew her towards the center of the room as they greeted her and introduced themselves. Mel, having not taken a seat yet, exited to the kitchen again, reappearing barely a minute later. "It'll be about ten more minutes," she replied to the expectant faces that turned her way. Becca and Olivia immediately stood, heading to the kitchen. Apparently, it was their turn to set the table. The light conversations and sharing continued through the meal, interrupted only by nearly everyone asking for a second bowl (Dave had four, but made sure everyone else was done eating before the last two.) Of course, each family member took multiple opportunities to praise Mel for the quality of the meal, and the excellent choice for the dreary conditions. Dave listened in on the conversations around him, paying special attention to the ones involving the new arrival, Niki. Between his own conversations with her, he learned her full name was Nicole Lassiter, and she worked as the network administrator and network security administrator for a bank headquartered in Dallas. With all the losses, she was now over all computer issues that were not customer facing. Her little brother was still in college, hunkering down in the UGA dorms. Niki, her mom, and her dad each called him at least once a week both for their own peace of mind and to keep his spirits up. Niki's parents were recently vaccinated. Her mother had styled her hair before 'her baby girl' left for the Vax Center. The tight braids she wore were called a Senegalese twist. Since her mother was a hairdresser (not that she was seeing customers at the moment) she had extensions on hand to do her daughter up right. Niki's dad had just retired from road construction work, looking to open up a barbecue restaurant; right before the lockdowns hit. Dave also noticed a slight unsteadiness on occasion when Niki walked. It made him concerned for her well-being, but he wasn't sure how to bring it up without being rude. As the evening wore on, he noticed Niki making furtive glances his way. The next time she did, he made eye contact, lifting one eyebrow. She bit her lip and nodded. Dave rose from his seat and strode to her side. A few eyes followed them as he took her hand and led her upstairs. Dave guided her to the master bedroom. Niki quickly took a seat on the bed. "You know, I didn't ask you earlier: do you want to do this here, or in a separate room? Here, you're going to wind up with several other women in the bed as well. We still have a room you could wake up in with some privacy. Shawna and I use it sometimes to spend time together when she gets home from work, and she stores clothes in there so she can dress and not disturb anyone when she has an early morning shift, but nobody uses the bed in there." "No, here's fine, thank you." Looked pensive for a moment. And a little pained. "Are you okay? If you don't want to do this; " "No, no I'm fine, really. Well, I'm not fine, but you aren't the problem, not by a long shot. I pushed myself too hard this evening. I should have spent less time standing." Dave waited while she ordered her thoughts. "I haven't been completely honest with you, Dave. I only recently got to a point where I can walk without a cane. Over a year ago, I was t-boned by a drunk driver. Shattered my legs. It'd be a good bet that half the metal in this room, is in my bones right now." She let out an annoyed snort. "I used to run track. Even got a partial scholarship that helped me get my degree. I spent months in a wheelchair, and then a walker. After that, I moved up to those forearm crutches. During lockdown, I couldn't go to the doctor, so when I felt annoyed enough with the crutches I shifted to a simple cane. And now I've been walking without any aid for over a month, but it hurts like hell; and it's tiring." "You are one tough cookie." Dave said from the spot he'd taken beside her as she spoke. "I don't feel so tough. I feel beat up and worn out." Dave hugged her. "You want me to tuck you in and let you rest? We could do the imprinting tomorrow." "No, no I want to do this with you Dave. I just may need you to go easy. And probably help me undress." "Just to be clear, you're asking me to strip your clothes off, handle your body gently, and blow a load inside you?" Dave said with a hint of sarcasm. Niki giggled. "You seem man enough to handle the job." Dave answered her with a kiss, full on the lips, pressing firmly but with moderation. His hands drifted behind her shoulder blades. Niki responded, humming into the kiss and parting her lips. When Dave's tongue probed undemandingly, hers welcomed the visitor. Dave's hands roamed slowly, taking the first steps in learning the body of his newest lover. He enjoyed the feel of her in his hands. There was a looseness, as would be expected for an athlete that had been benched. Beneath that slight layer, there was a firm core. She was; exciting. And excited. Whatever she wanted in a man, she seemed to think Dave had it. Well, that and the serum had her amped up. Dave was finally getting past feeling guilty about that. Mostly. Dave started consciously directing his hands, seeking the buttons or clasps or zipper to loosen the neck of the tight black top she was wearing. Solid black panels with a black lace overlay stitched in at regular intervals. Finding the short zipper took no time at all. He next dropped his hands, seeking the hem of her shirt under her jeans waist. There was no hem. As his hands quested, he found bare hip, with cloth from the top still diving down her front and back. Just like a swimsuit. Then it struck him. He came up for air and play scowled at her. "You could have just said it was a bodysuit." She snickered. "Aw, where's the fun in that?" Dave kissed her. Then he gently shoved her backwards onto the bed. Her torso lay flat on the bed, her legs dangling off. Dave stood and faced her. Reaching down, he unbuttoned her jeans and lowered her zipper. Niki's eyes twinkled as Dave took hold of the cuff of her jeans and pulled them off. He missed the worried look in her eyes as the scars on her legs were exposed. That's because his eyes were locked on her trim brown legs. They stayed fixated on those lovely legs as he kneeled between them and began kissing her legs, first one then the other. All over her thighs, then, gently lifting, careful not to lift too high, he kissed her calves and shins. He lavished every inch of her legs with his lips and tongue. Niki moaned. Then she sniffled. Alerted, Dave brought his head up, locking his eyes on hers. Tears watered the bottom of her almond shaped sockets. "You make me feel beautiful again." "You always were." He kept his eyes on her as he kissed the inside of her knee. The kiss extended into suckling. He gave the spot a little nip, then moved his position by a few inches and giving the same attention, adding in a few strokes of his tongue tip. Niki's chest heaved. Dave could hear sobs amongst the moans as he switched to her other knee. He would have been alarmed except for the clearly cathartic tone. "Umm, David, please, I need you up here." With a grin, Dave worked his way, unhurried but not dawdling, up her leg, kissing and huffing hot breath on her exposed skin as he went. Reaching her fragrant core, Dave brought his fingers softly to the three little snaps holding the gusset of her bodysuit together. A gentle flick separated the two soaked flaps of cloth and revealed that Niki wore nothing underneath. The engorged, richly black outer labia of her nethers drenched in her arousal. Her inner labia petaled outward, yielding a peek at the pink interior. Dave blew one long, slow hot breath over her bare, quivering sex before latching his mouth on her. He suckled her lower lips as her back arched. Niki keened her pleasure while her arms beat a tattoo on the bed. "David, now, please, now." Dave shucked his shoes and quickly slipped his cargo shorts and boxers to the floor. In a flash, Dave was over top of her, dragging her up the bed like a leopard securing his prey in a tree. Niki's breath caught as he took charge of her body. The fire in her eyes was unmistakable. He kissed her deeply, then pulled away. With his eyes locked on hers, he moved himself to her entrance and pressed his cockhead just barely inside. The fluids leaked all over his throbbing cock touched her most sensitive places and set off a riot only attributable to the serum. Dave anchored her motions with his knees, pressed against her rear, but not enough to force her legs too far apart. "Fuck that was good." She paused for a deep breath. "Hmm, I'm all yours now Dave. Send me off to neverland, lover." Dave worked within her, slowly and gently at first, picking up pace slightly and a little more force when she signaled it was needed and acceptable. Her hums and moans continuously reminding him his actions were still mutually desired. His peak arrived and he shot hot ropes of cum with his cock buried deep in her, his cockhead brushing her cervix. Immediately, she shuddered, racked with the serum induced pleasure that forever locked her life with his. Dave held her in her throes until she went limp muttering "Imprinting; imprinting; imprinting ;” He rose, going to the bathroom to clean himself before returning with a wet washcloth and a hand towel to clean Niki. Once she was cleaned and dry, he snapped her body suit closed again and arranged her comfortably on the bed, beneath the covers. He placed a soft kiss on her forehead before heading downstairs to spend social time with the rest of his family. As he descended the staircase into the mild buzz of the other eight women happily sharing his life, his home, and his bed, Dave marveled at how amazing his life was. Chapter 10; Storm Winds. October 28, 2020 4:18am David's hand was halfway to the palmprint secured gun safe on the back side of his headboard before he realized he was even awake. With the vertical placement, and the; activity frequently occurring in the bed, he'd installed two Velcro loops to hold the pistol and magazine inside. He released the pistol and placed it on his chest before reaching back for the clip. Fortunately, only two hands and a part of one leg were draped over him at the moment. The four younger girls were in their rooms, leaving Lupie, Jan, Shawna, Vanessa, and his newest partner Nicole to share his bed. Nicole was one of the hands, and the partial leg. By consensus, the ladies decided she should get to curl up next to Dave for her imprinting sleep. Gingerly, Dave slipped free of his partners' limbs and slid down the bed onto the floor. Only then did he insert the magazine and work the slide. Flipping the safety on, he padded softly but quickly to the closet to grab a pair of shorts. He decided not to wear slippers this time. He might need the extra footing. Keeping close to the wall, he approached the bedroom door. With the door still shut, he took the safety off, but kept his finger out of the trigger well for the moment. Slowly, Dave eased the door open. Slipping through, he noticed a shape in the hallway, against the wall, at the top of the stairs. Too dark to identify an individual, the figure made the 'Join Me' signal his friend Carter had taught him long ago. He did not raise his weapon. Sliding along the wall silently, just the way he'd practiced at least once every year, Dave approached. Proximity gave the reassurance the lighting denied at a distance. Liv crouched in the hallway, pistol in hand, wearing only a light nightgown that reached most of the way to her knees. With a quick series of hand signals, Dave told Liv to follow at a distance as he prepared to descend the stairs as quietly as possible. Liv signaled back that she should lead, but apparently had no signal for why. Dave negated the suggestion, and started down the stairs. He reached the lower landing with no incident. His nerves had been raw as he got halfway down and the solid wall gave way to railing. Now he crouched on one knee, Liv a few steps up from the landing, but with good vision on the living room area, both of them listening. The nighttime chirping of mockingbirds was absent. No flutter of wings or rustle of raccoons, possums, or skunks. Out here on the wild edge of the metroplex, there was always something moving at night. Dave signaled for Liv to post up on the landing and then moved along the wall of the stairs, in front of the media center to the corner of the living room where the downstairs hallway started. He was now directly below the spot Liv had occupied when he first emerged from the bedroom. And just two steps from his secured gun closet recessed under the stairs and hidden behind a normal looking panel. Dave had only one twelve round magazine. Liv had purchased a larger safe and had a spare ten round magazine in addition to the one in her weapon. It was a bit awkward carrying it since she had no pockets, but Carter had taught a variety of firing stances, one of which allowed carrying something in the non-dominant hand. By the absence of natural sounds, somebody was outside. He did not know how many, or how they were armed, but he was sure they weren't here in the oh-my-god-it's-early hours for a friendly visit. He slid the cover for the pin pad open so he could punch in the unlock code. Dave heard a crashing thump at the door followed by cursing. The security door worked just fine. He didn't get a chance to smile though. The glass door at the back of the living room shattered from several rounds. Dave squared his body with the opening just as two men stepped through. The first man fell as Dave brought his weapon up. The second went down just as his head turned to his right to see Liv's position flanking their breach. Dave heard a tinkling sound from the entry. Someone was breaking the window in the front parlor. Now he was worried. The thick pillar at the free corner of the landing would give Liv scant protection against a firearm. Dave stayed low, stepping away from his corner. It gave him protection against someone firing from the sliding door breach, but he had no angle to fire into the entryway. With the furniture screening him from the glass door breach, he approached the arch between the entry and living room. Loud whispers drifted in from his right. The remaining attackers on the deck seemed to be hesitant about testing themselves against the defenses. He was straining to pick out words when a head began to resolve itself in the entry. Dave fired two rounds. The body fell. He held his position, weapon ready. Out back he heard an angry growl, "Hey, one of those women is my sister!" The reply was too low to understand the words, but the snideness came through clearly. As did the answering gunshot. What the hell is going on? They're shooting each other now? Hey, they don't need to be on my property for that! The fallen body in front of Dave slid backwards. Hands appeared from the foyer and the broken glass door, but they were empty. The hands gripped a pair of ankles of one downed man each and yanked them back to where the hands came from. This repeated for the second body near the glass door. Wet sickening sounds ensued, backed up by an occasional retching noise. Murmurs were heard. Someone said something about a marker and a bag. "David?!" Shawna's voice called from up the stairs. That wasn't the only sound from upstairs. Roscoe was barking his head off. Furtive whispers indicated some of his family were at the top of the stairs with Shawna. "Keep everyone up there. Open up the armory in the main closet and distribute weapons to the adults. Everything Lt. Malcolm Reed gave us is in there. Arm up and take defensive positions upstairs." That was a bluff. Hopefully enough of one to drive the attackers away. Dave was sure Shawna would recognize the name of the armory officer from Enterprise and catch on. The sounds from the foyer and back deck took on a hurried pace before Dave heard footsteps rushing away. Dave and Olivia exchanged glances, and then immediately darted their eyes back to the penetration points. This happened a few more times over the next several minutes. "Looks like we're clear." "Yeah, just stay on your toes." "I know. I grew up under the same guy that trained you, remember?" "Vividly." Cautious footsteps descended the stairs. "David, Olivia, it's Shawna. I'm coming down." Slowly, Shawna came into view, feet first on the exposed portion of the staircase. Her pink satin nightgown falling just past her knees gave her some coverage, but made Dave aware of the cold, damp air pouring in from both breaches. "Are you two okay? Is it safe?" "For now. We've got two big holes in the house, so maybe keep everybody up there where it's warm unless they're needed down here." Dave paused for a second. "Ask Nessa and Mel to look out the upstairs windows. See if they can spot these guys leaving, or lying in wait." Shawna disappeared upstairs, then came back down after a brief verbal exchange. Shawna came down to the lower landing and spoke briefly with Livy, giving her a hug. Then she came to Dave. She hugged him fiercely. Her voice shook as she said thickly, "For a little bit there, I thought I was going to lose you." "We held." Dave managed to keep most of the nervous tension and post-adrenaline shake out of his voice. By the look in her eye, Shawna wasn't fooled a bit. Dave led her to the beginning of the hallway, the cubby under the stairs. He whispered the passcode in her ear so she could unlock it. That had been the galling thing during the attack. His full stash of weapons had been right beside his shoulder, but he couldn't spare the attention to unlock it. Clearly, he needed to rethink his arrangements. Shawna handed out a thigh holster for him, which he only saw peripherally as he kept watch. The weight told him immediately she'd placed two pre-filled magazines in there for him. He pulled one out for a quick check. No use him having Livy's mags. "I go to the pistol range about every other month. Nothing fancy, but I'm a decent shot and I know the difference between ten mil and nine mil. What? It's a very satisfying skill to have, and a great way to blow off some stress." Dave chuckled and turned his head, with a quick lean to her and gave her a peck on the cheek. Then he stepped back out to his post. He felt Shawna walking out, so he moved to the other side of the hallway so she could make her way to Livy with the other thigh holster without crossing Dave's line of sight. She paused at his shoulder. "Dave, do you want the other weapons in there?" Dave thought for a minute. He knew which ones Shawna had to mean. He sighed, "Yeah. A tac vest and one of the MP5's. Tac vests should already have six loaded magazines in the pockets. Get two and give the other vest and weapon to Liv. Then find out if anyone upstairs has any weapons training. You said you shoot, how good are you?" Shawna handed out a vest first, which Dave quickly donned. "With silhouette targets, I can put four out of five rounds through the heart. Now, I haven't gotten to shoot since the lockdowns, but I was pretty regular before." She handed him one of the MP5's which Dave quickly slung over his head and shoulder, inserted a magazine he'd pulled from the vest and chambered a round, then safed the weapon. "Are those; ?" "Semiauto. Carter went to a lot of work to make sure we had everything we could legally have, but never anything illegal. They do have the integral noise suppressor. It was expensive as hell and took forever plus a mountain of paperwork, but it's all legal. At least in Texas." "God Bless Texas," she said with a gleam in her eye. Shawna gave him a quick kiss on the cheek before sauntering over to Livy, a thigh holster clutched in one hand, a tac vest in the other, and an MP5 slung over her neck. A second thigh holster, with a nine millimeter and magazines was strapped to her sleek, powerful thigh. Shawna handed off the gear to Olivia, then swiftly moved back to the concealed weapons closet. She was in there for quite a while before emerging. "There was only one more pre-loaded nine mil mag, so I had to load a few or just walk around with one. The second choice didn't sound viable." "Agreed." Dave grasped Shawna's bicep and pulled her in for a quick kiss on the cheek. She beamed at him after returning the kiss, then headed upstairs. Dave heard Liv saying something to Shawna as she passed by. An eternity and a short time later, two sets of footsteps descended the staircase. Melanie followed behind Shawna. "Carter and Liv both took me to the range several times. I even went to a tactical course once my aim was; acceptable. But only with pistol. I've never shot anything else." "Good enough. There's another thigh holster and pistol inside. What did Carter train you on? "Nine millimeter. He said it was so common it made a good starting point. Once with Liv, we rented shotguns at an outdoor range and I was decent with it." "Pistol will do fine. Shawna, help her get some magazines loaded. Has anyone called for police?" Mel swallowed nervously. "I didn't see anyone waiting in the back yard, but the deck;” "Yes?" "It's; disturbing. Dave, be careful." Dave nodded, as did Liv. Shawna spoke up as she followed Mel in. It was tight with two adults in there, but doable. At three it would have been cramped. "Lupie called. They didn't know how long before someone responds. They're stretched thin and the night shift is the least staffed." Wordlessly, she handed over a t-shirt she'd grabbed while she was upstairs. Dave slipped the tac vest off, donned the shirt, then the tac vest again. While he dressed, he spoke with his partners. "Fuck. Okay, here's what's gonna happen. You two take defensive positions on the stairs. One of you take the lower landing, one further up, just below the ceiling line. Then Liv and I will go out through the deck, and check the exterior all the way around." "I'll take the landing," Mel said. "I've had training with Carter, I should be the one exposed." "You sure?" Shawna prodded. "Yeah." "Okay, take your positions then." Dave kissed each one on the cheek before they walked away. When both had taken their places, Liv came over to him. Dave had one more instruction for Shawna. "Oh, and tell Lupie to call the police again, let them know we are clearing the grounds so they don't just shoot us on sight." Shawna nodded and crept upwards. Jan came down the stairs, bearing a pair of shoes for Dave and Liv, a pair of socks stuck into one shoe for each of them. After handing over the shoes, Jan headed back upstairs. They shod themselves quietly. "So, me on point?" Liv asked as she finished. "No, I'll take point, you cover me." "Dave, if anything happens to you, we're all in big trouble." "That's why you're watching my back. Otherwise, I'd go out there solo and leave you in charge here." "Like hell you would. I ain't some; " "I know you are capable, but I'm still going to shield you from as much risk as I can." Liv rolled her eyes. "Gee, I feel safe and offended all at once." Dave stared at her stony. "Are we done here? Ready to go?" "Shit, Dad really rubbed off on you. Yeah, let's do this." Olivia fell in behind Dave as he headed straight for the glass door breach. Both held their weapons ready, jutting forward with the strap taut around their necks and backs. Dave paused at the breach. "Off safe." "Roger." Dave examined the scene visible through the broken glass and the flapping curtain. Blood trails led out the breach from the various points where the bodies of the invaders had landed. He could see the legs of a few of them still on the deck. He turned his head to catch first Shawna's then Mel's eyes, nodded, and proceeded cautiously but swiftly out the breach. He swiveled right going out, knowing Liv would go left, just as her father had taught them for years. Each stopped at the furthest extension of the deck in their direction, scanning the deck and yard in a full semicircle, their backs to the house. There was no damage to the fence, and no apparent damage to the greenhouse or anything else in the backyard. The deck however; well, it wasn't damaged. The bodies on it were. Each had the pants and underwear pulled down and a huge bloody mess where the genitals once were. Blood continued to ooze out of the wounds, though clearly it had poured out initially. Dave signaled his intent to clear the greenhouse. Liv followed him. It didn't take long to clear. They emerged quickly, rescanning the backyard as they did. With Liv trailing, Dave exited the backyard through the side gate. The side yard showed no disturbance. In the front yard, they found the same gruesome sight as the back deck. Here though, they found an empty plastic baggie with blood spatter. And a few bloody fingerprints. The bag snagged under the heel of the corpse, ensuring the light wind was insufficient to blow it away. Dave and Liv finished the sweep, checking the other side yard, which showed no signs of disturbance. "I think we're safe, for now. These guys bugged out." "Yeah, but why did they cut their buddies' junk off?" Dave shivered, and not from the crummy weather. Well, maybe a little from the weather. He was barely dressed after all. "Let's get inside." Since the front door was still locked, they traipsed back through the side yard to the gate and came in through the broken glass door. "Coming in." Dave called before entering. "No sign of anyone out there." The relief on Mel and Shawna's faces was evident. Their shoulders relaxed slightly. "Can you two keep watch here? I'm gonna talk to the others, then we'll both get dressed, and then I'll call the police again." At the top of the stairs, four of Dave's partners wrapped him in hugs muttering their relief that he was still in one piece. He could see Lupie gazing at him, beseechingly as she held Esme close, soothing her. A loud bang against a door at the end of the hall reminded Dave of other necessities. "You better go let Roscoe out so he can see that we're all intact," Dave chuckled. As Olivia opened the door, Roscoe bolted from the room, turning only when she bellowed "Roscoe, Heel." That cut through his canine brain fog of 'defense mode'. He turned to her, sniffing as if checking on her condition. Liv knelt in front of him. She placed her hands on either side of his face and began stroking his neck and back while speaking softly, in calm tones. After a few whimpers, he started aggressively licking her face and putting his paws on her shoulders. Addressing his family, Dave said, "Liv and I need to get dressed. We need to call the police again, and we need to get those holes sealed." "Holes?" Jan asked. "Yeah, they busted in the sliding door and a window in the parlor. It's not quite as cold and miserable downstairs as it is outside, but it's close enough. For now, stay upstairs unless you have something you need to do down there. You can still run down to grab a book, or make meals or snacks. For tv, use the spare room that Shawna uses when she has morning shifts." "We could just use our laptops for streaming, Dave. We'll be fine." Reena added. She looked a bit bleary. To be fair, everyone seemed caught in some whipsaw state of alert and drowsy. Not surprising, given what they'd just been through. Dave patted her on the shoulder and kissed the crown of her head in appreciation. Releasing Reena, Dave knelt in front of Esme, who was showing clear signs of worry and strain. He enveloped her in his arms and held her close. "It's okay now, baby girl. We're all okay now." He held her, stroking her hair and back soothingly. After several minutes had passed, he loosened his grip and began to stand. Esme's arms immediately came up, wrapping Dave in a vise-grip hug. She didn't say anything, she didn't cry or whimper. She just clutched him tightly. Dave eyed Lupie, but she just looked back at him imploringly. He reached a hand out to her and she grabbed on immediately. He looked around at the others and saw the need for reassurance was still there. Olivia had already slipped into her room with Roscoe to get dressed. Becca, Reena, Jan, Nessa and Lupie all rushed to surround him the moment he waved his hand to 'bring it in'. Esme was wedged between Dave and Lupie. She finally relaxed her grip on Dave, and switched over to her mother. With a silent chuckle, Dave kissed Lupie on the cheek and slipped off to the master bedroom. Jan followed after him. "I thought I'd call the police and put it on speaker so you could talk to them while getting dressed." Dave nodded, then wrapped her in a hug and gave her a closed mouth kiss that was no less affectionate for its chasteness. Reluctantly, he released her and headed into the closet to collect some clothes. Jan dialed 911 as soon as Dave emerged. Police staffing was so low, all calls went through the emergency center. Long held habits are hard to break, though. Especially when those habits are codified in a manual. That's what they call 'procedure'. "911, what's your emergency?" "We called earlier about a break in. The people trying to break in have left, except the ones we shot," Dave called out in clear, even tones for the speaker. "Is anyone injured?" The operator droned, as if she been on duty too long, too many days in a row. "No, ma'am," Dave said. "No one in my family was hit, and the ones we shot are dead." "Are you sure they're dead?" "Yes ma'am. The guy that taught me how to shoot didn't teach me to miss. Besides, before they left, the invaders; mutilated the bodies. If they hadn't died from the gunshots, they'd have died from the blood loss." Dave was watching Jan's face when he mentioned the mutilation. Not the best choice, since he nearly fell over pulling on his cargo pants. It did allow him to see the flinch that briefly flitted across her face before she reasserted control. "Did you say mutilated, sir?" The tones were even, obviously someone that had worked 911 for years. Still, there were notes of 'oh shit' blended with 'what fucking else?' "I did." "Would you please specify the nature of the mutilation?" "The genitals of the deceased were removed." A short silence reigned on the line. "Could you repeat that sir?" The operator's voice sounded slightly more alert. Dave pulled his pre-tied sneakers on as he said, "the scrotum was removed from each of the corpses." This conversation was now added to the thick stack of reasons to be very glad of the distance between the master bedroom and Esme's bedroom. Lupie and the others had taken her there when Dave walked away. Between the walk-in closet and Dave's office, there was little chance sounds from the bedroom penetrated that far. "Are you certain the perpetrators have left?" "Yes ma'am, one of my partners and I swept the area; our yard anyway; and found no one remaining. All we found were the bodies that the survivors had drug back out of the house and carved up." "So the shooting happened inside the house?" "Correct." "I'm noting all this in the file sir. I'm appending this report to the prior calls your partner made requesting assistance. Since you are no longer in immediate danger, I am diverting the patrol response. They will get to you to you after attending to higher level calls." Even as she spoke, the woman's voice grew more exhausted, like a Walmart employee on Black Friday at about 3pm. "It's been almost an hour since the initial break in. Why has it taken so long?" "Sir, I'm not at liberty to discuss that, but I do apologize. I have no control over response times. I will dispatch a detective to investigate as well. Until then, please leave the scene undisturbed." "How long will that take? Can you give me an estimate?" "Probably a few hours, sir. There are very few detectives working night shift, so they'll likely hand this over to the dayshift investigators." "Hours? These guys busted in my sliding door and broke a large window in the parlor. It's making for quite a chilly cross breeze. And that's not even counting the blood stains and blood trails in my living room and entryway." Dave's voice had begun to rise. "Sorry, I'm trying to maintain a level tone here, but that's a bit difficult given what's happened and what you're telling me." The voice on the other end reached its most hollow state. "I'm sorry sir, I can't change those realities. Please understand that it will be three hours minimum before a detective would reach you. More likely it will be three hours before a detective is assigned to your case. Patrol won't take that long, but it won't be immediate." Dave took a deep, cleansing breath. It was only marginally useful, but it helped him keep his tone level. "And what is the longest likely time before a detective gets out here?" "Possibly six to eight hours sir." "That's; " Dave caught himself. And formed a plan immediately. "Fine. We'll be ready when the detective arrives." He hung up. Dave took a deep breath, staring intently at the far wall, fully aware of Jan quietly and patiently waiting off to his right. He rubbed his face, then snatched up his t-shirt and pulled it on. "Okay, let's meet with everyone else. I have a plan, and we can deal with this." Dave said as he stood. With a concerned look to Niki's slumbering form, he strapped the thigh holster in place and fastened the tac vest as he walked. The MP5 he slung over his neck and shoulder, then pulled around to his back. To be continued in part 9, Based on a post by RonanJWilkerson, in 12 parts, for Literotica.

Top Stories for December 27th Publish Date: December 27th PRE-ROLL: Sugar Hill Ice Skating From the BG AD Group Studio Welcome to the Gwinnett Daily Post Podcast. Today is Saturday, December 27th and Happy Birthday to Mick Jones I’m Peyton Spurlock and here are your top stories presented by Gwinnett KIA Mall of Georgia. Rising costs for insurance, with reports of refusals to pay claims, could spur legislation Georgia DOT suspends lane closures for the holidays Grayson man gets 80-year prison sentence for robbery-turned-murder All of this and more is coming up on the Gwinnett Daily Post podcast, and if you are looking for community news, we encourage you to listen daily and subscribe! Break 1: Kia Mall of Georgia STORY 1: Rising costs for insurance, with reports of refusals to pay claims, could spur legislation Insurance costs are climbing, and people are fed up. Policyholders say they’re paying more for less—claims denied, delays dragging on for months. Meanwhile, insurers aren’t exactly thrilled with Georgia either. The state ranked dead last in profitability for insurance companies last year. “Less competition means higher prices,” said Robert Hoyt from UGA’s Terry College of Business. At a final hearing in Gwinnett, lawmakers heard it all: auto repair shops battling insurers, marathoners denied prosthetics, and frustrated customers paying out of pocket. Rep. Matt Reeves says change is coming. “We’ll be looking at prices, profits, and penalties. It’s overdue.” STORY 2: Georgia DOT suspends lane closures for the holidays With the holidays here, there’s a little gift from GDOT: no lane closures on major roads, interstates, or near shopping spots. From Dec. 23 at 6 a.m. to Dec. 28 at 10 p.m., and again Dec. 31 at 5 a.m. to Jan. 2 at 5 a.m., you’ll get a smoother ride. But don’t zone out—crews might still be working, and emergencies? Yeah, those closures can still happen. Stay sharp, watch for signs, and be extra careful near work zones. Need updates? Check the 511GA app or GDOT’s website. Safe travels, and happy holidays! STORY 3: Grayson man gets 80-year prison sentence for robbery-turned-murder A 20-year-old from Grayson, known on the streets as “Draino,” will spend the rest of his life—and then some—behind bars. Adrian Synclare Johnson was convicted last Friday on nearly two dozen charges, including murder and racketeering, for his role in the February killing of 24-year-old Gerryon Ceasor during a botched drug robbery. The sentence? Two life terms (one without parole) plus 20 years. “Gang violence won’t be tolerated,” said DA Patsy Austin-Gatson. Prosecutors say Johnson and six others planned to rob Ceasor of his Draco pistol. Shots were fired. Ceasor didn’t survive. The others await trial. We have opportunities for sponsors to get great engagement on these shows. Call 770.874.3200 for more info. We’ll be right back Break 2: Ingles Markets STORY 4: Polar Vortex Is Strengthening: What It Means For GA Winter Temps Georgia’s Christmas forecast? It was warm. And, according to The Weather Channel, this unseasonably toasty trend is sticking around through March. Why? A strong polar vortex. Sounds intense, right? But here’s the twist: the stronger it is, the less it messes with us. Instead of icy blasts, we’re looking at above-average temps across the South, especially in February. Meanwhile, the North gets the cold and wet. La Niña vibes, basically—warm down here, chilly up there. So, enjoy the sunshine, Georgia. Winter’s taking it easy. STORY 5: Georgia swears in its youngest state representative At just 21, Ali’s already making waves. Youngest lawmaker in Georgia’s history? Check. Youngest Democratic state rep in the country? Also check. But he’s quick to brush off the titles. “First and foremost, I’m a brother, a son, and your neighbor,” he says. Ali’s story mirrors his district’s—immigrant parents, humble beginnings, and a relentless climb. “We went from eating white rice every night to owning a home,” he recalls. That shaped him. His journey into politics started young, sparked by threats to his community’s mosque. Now, he’s building bridges, lowering costs, and proving age doesn’t define leadership. We’ll be right back. Break 3: DTL HOLIDAY INTERVIEW - Lorraine Green STORY 6: Metro Atlanta man accused of cheating people out of almost $1 million by selling bogus UGA tickets A 43-year-old Alpharetta man, Matthew Neet, is accused of pulling off a nearly $1 million scam that targeted college football fans and investors. Fake tickets, bogus investments—he allegedly promised it all, but delivered nothing. Prosecutors say Neet offered hard-to-get UGA football tickets (think Alabama, Texas matchups) and pitched timberland projects in Costa Rica. The catch? None of it was real. Instead, he pocketed $943,000 from over two dozen victims. Neet’s been charged with wire fraud and waived indictment. The FBI’s still digging, and prosecutors are ready to take him on. STORY 7: ‘Real Housewives of Atlanta’ cast member Kandi Burruss stars in ‘& Juliet’ on Broadway Kandi Burruss is taking her talents to Broadway. Yep, the “Real Housewives of Atlanta” star and Grammy-winning artist joined the cast of & Juliet on Dec. 11 at the Stephen Sondheim Theatre in New York. She’s stepping into the role for a limited run through March 8, 2026, following TikTok sensation Cheryl Porter. The show? A playful twist on Romeo & Juliet—what if Juliet didn’t, you know, end it all over Romeo? Burruss, a 14-season RHOA veteran, adds this to her packed résumé: singer, songwriter, producer, restaurateur, and now Broadway star. We’ll have closing comments after this Break 4: GCPS Hiring Signoff – Thanks again for hanging out with us on today’s Gwinnett Daily Post Podcast. If you enjoy these shows, we encourage you to check out our other offerings, like the Cherokee Tribune Ledger podcast, the Marietta Daily Journal, or the Community Podcast for Rockdale Newton and Morgan Counties. Read more about all our stories and get other great content at www.gwinnettdailypost.com Did you know over 50% of Americans listen to podcasts weekly? Giving you important news about our community and telling great stories are what we do. Make sure you join us for our next episode and be sure to share this podcast on social media with your friends and family. Add us to your Alexa Flash Briefing or your Google Home Briefing and be sure to like, follow, and subscribe wherever you get your podcasts. Produced by the BG Podcast Network Show Sponsors: www.ingles-markets.com www.kiamallofga.com Ice Rink – Downtown Sugar Hill Team GCPS NewsPodcast, CurrentEvents, TopHeadlines, BreakingNews, PodcastDiscussion, PodcastNews, InDepthAnalysis, NewsAnalysis, PodcastTrending, WorldNews, LocalNews, GlobalNews, PodcastInsights, NewsBrief, PodcastUpdate, NewsRoundup, WeeklyNews, DailyNews, PodcastInterviews, HotTopics, PodcastOpinions, InvestigativeJournalism, BehindTheHeadlines, PodcastMedia, NewsStories, PodcastReports, JournalismMatters, PodcastPerspectives, NewsCommentary, PodcastListeners, NewsPodcastCommunity, NewsSource, PodcastCuration, WorldAffairs, PodcastUpdates, AudioNews, PodcastJournalism, EmergingStories, NewsFlash, PodcastConversations See omnystudio.com/listener for privacy information.

UGA's Ranger Nick on our interactions with wildlife, plus holiday plants and care with UGA's Bodie Pennisi

UGAsports.com's Radi Nabulsi joins Randy and Mike Johnson to talk about UGA's chances vs Ole Miss in next week's Sugar Bowl. Radi believes that there is no way that Ole Miss gets off to the fast start that they got off to in the two team's first matchup.

Andy and Randy get in to the CFB picture in the current Wild Wild West that is NIL, and preview UGA vs Ole Miss

Send us a textKarl W. Kuhnert, Ph.D. is Professor of the Practice of Organization and Management in the Goizueta Business School at Emory University. Karl's research focuses on how leaders cognitively, interpersonally, and emotionally develop over the life course.  Karl has published over 80 peer-reviewed articles, 13 book chapters and made over 100 conference presentations, and served on numerous editorial and review panels.  He teaches industrial and organizational psychology, leadership, organizational change, and professional ethics.  Karl has won numerous awards for teaching and research. Karl also regularly teaches leadership development in the Executive Ed. Programs at Emory, UCLA, HEC Paris, and UGA. He has served as a consultant with many large and small corporations, non-profit and government organizations including, United Parcel Service, The U.S. Dept. of Treasury, Siemens, The Jet Propulsion Lab, and Cox Automotive.A  Few Quotes From This Episode“Every time I have done this, it has freed up experts to do the work they actually want to do.”“Tacit knowledge is lived wisdom—it's what makes an expert an expert.”“AI is a tool, it is not truth.”“We need to ask how judgments are made, not just whether AI can render them.”Resources Mentioned in This EpisodeBook: Personal Knowledge by Michael PolanyiBook: The MAP: A Practical Guide to Leadership Development by Keith Eigel & Karl KuhnertArticle: Training Innovative AI to Provide Expert Guidance on Prescription Medications by KuhnertArticle: Teaching Leadership: Where Theory Bridges Practice by KuhnertAbout The International Leadership Association (ILA)The ILA was created in 1999 to bring together professionals interested in studying, practicing, and teaching leadership. About  Scott J. AllenWebsiteWeekly Newsletter: Practical Wisdom for LeadersMy Approach to HostingThe views of my guests do not constitute "truth." Nor do they reflect my personal views in some instances. However, they are views to consider, and I hope they help you clarify your perspective. ♻️ Please share with others and follow/subscribe to the podcast!⭐️ Please leave a review on Apple, Spotify, or your platform of choice.➡️ Follow me on LinkedIn for more on leadership, communication, and tech.

Hear "The Buck Belue Show" every weeknight from 6-8pm on 680 The Fan ad 93.7 FM, the 680 The Fan App available on Apple and Android, with your Smart Speaker by saying Alexa or wherever you get and listen to your favorite podcast! Get the latest on Georgia sports, newsmakers, and more! Buck’s Big Take What’s Poppin Pat Forde from SI Bulldog Beat CF Nugget See omnystudio.com/listener for privacy information.

Hear "The Buck Belue Show" every weeknight from 6-8pm on 680 The Fan ad 93.7 FM, the 680 The Fan App available on Apple and Android, with your Smart Speaker by saying Alexa or wherever you get and listen to your favorite podcast! Get the latest on Georgia sports, newsmakers, and more! Top 5 CF Bounce Georgia Defense Falcons Final Word See omnystudio.com/listener for privacy information.

Listen in as we talk with Dr. Kate Creevy about her fascinating and insightful path in veterinary medicine. She shares how decisions she didn't see as impactful at the time played crucial roles in her career development, and the important role of science and research for the future of human and animal kind. Plus, learn how a phone call that started with “I got this guy in genetics” led to her role as Co-Founder and Chief Veterinary Officer with the Dog Aging Project, and her advice to veterinary students and colleagues as a veterinary school professor. This is one of those episodes you will want to listen to, save, and listen to again. As always, we want to hear from YOU. Please share your thoughts by sending an email or joining the conversation.     Photo credit: Texas A&M University College of Veterinary Medicine & Biomedical Sciences photo, Dr Creevy with two Border Collies at different parts of their lifespan journey - Poet at age 3, and Sophie at age 14. GUEST BIO: Kate Creevy, DVM, MS, DACVIM-SAIM Dr. Creevy's educational path includes Georgetown University (BS), the University of Tennessee (DVM), the University of Minnesota (small animal rotating internship) and the University of Georgia (internal medicine residency and MS in Infectious Disease). Along the way she has worked in emergency practice in the Twin Cities and Washington DC, as well as academic emergency practice at UGA, and completed a Cancer Research Training Award Fellowship developing protocols for chimeric bone marrow transplantation in immunodeficient dogs at the NIH's National Cancer Institute. After ten years as a small animal internist on UGA's faculty, she joined the faculty at Texas A&M University's School of Veterinary Medicine where she is now a Professor in Small Animal Internal Medicine.  Dr. Creevy is the Chief Veterinary Officer for the Dog Aging Project, a multicenter, multidisciplinary research collaboration, with over 50,000 dogs enrolled across the US. The long-term goal of the Dog Aging Project is to understand the genetic and environmental determinants of healthy aging in companion dogs. In addition to her work on canine aging, Dr. Creevy's research interests include infectious disease, and the development of lifelong learning skills and critical thinking skills among professional students and early-career veterinarians.     LINKS AND INFORMATION: Dog Aging Project: https://dogagingproject.org/ University of Tennessee, College of Veterinary Medicine: https://vetmed.tennessee.edu/ University of Georgia, College of Veterinary Medicine: https://vet.uga.edu/ Texas A&M College of Veterinary Medicine: https://vetmed.tamu.edu/ One Health: https://www.who.int/health-topics/one-health#tab=tab_1 Zoobiquity book: https://www.zoobiquity.com/ Lessons in Chemistry book: https://www.goodreads.com/book/show/58065033-lessons-in-chemistry   If you like these podcast and want to hear more, please support these efforts through a donation to the VIN Foundation: https://vinfoundation.org/give/ You may learn more about the VIN Foundation, on the website, or join the conversation on Facebook, Instagram, LinkedIn, or signup for the newsletter. If you like this podcast, we would appreciate it if you follow and share. As always, we welcome feedback. If you have an idea for a podcast episode, we'd love to hear it!

With Christmas just around the corner, in today's episode, we keep with the theme and reveal our 2026 Georgia Football WISH LIST! From transfer portal needs, to big wins, to championships, we explain what diehard Georgia fans should be hoping for the most in 2026! ________________________________ Turn football season into winning season by signing up for a new account at MyBookie.ag! Use promo code UGA and get your first bet fully covered up to $500! Make sure to visit Alumni Hall for the best selection of Georgia gear and accessories anywhere on planet Earth! MAKE SURE TO SUBSCRIBE TO THE GLORY UGA PODCAST YOUTUBE CHANNEL FOR MORE IN-DEPTH GEORGIA SPORTS CONTENT! Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

In hour 1 Andy and Randy get in to the Hawks season, and how good they can be with Trae Young having returned, and DawgNation's Brandon Adams stops by to preview UGA vs Ole Miss.

On this episode, we recap the College Football Playoff first round and talk through what worked, what didn't, and why the weekend felt underwhelming at times. We hit Alabama vs Oklahoma, Miami vs Texas A&M, Ole Miss vs Tulane, and Oregon vs James Madison, then look ahead to the quarterfinal matchups and what storylines matter most. We also take a minute to honor Adam the Woo and how he impacted us as creators, then pivot into Christmas season talk—movies, quotes, and traditions. We'll be boots on the ground in New Orleans for Georgia vs Ole Miss, so make sure you're following along for Sugar Bowl coverage. We hope you enjoy this episode, and as always, GO DAWGS! TIMESTAMPS:00:00:01 - Intro00:06:33 - Tribute to Adam the Woo00:11:35 - Patreon00:13:09 - CFP First Round00:20:36 - Alabama vs Oklahoma00:25:12 - Miami vs Texas A&M00:31:16 - Ole Miss vs Tulane00:35:00 - Oregon vs James Madison00:39:36 - Quarterfinal Slate00:46:01 - Christmas Chatter01:02:05 - BEST Time of Year! SUPPORT OUR PODCAST: For just $5/month, you can support our podcast & unlock exclusive perks. Visit https://www.patreon.com/rowsixty & join today! GET YOUR GAMEDAY GEAR HERE: peachstatepride.com/collections/uga  CONNECT WITH US:Patreon: patreon.com/rowsixtyFacebook: facebook.com/rowsixtyInstagram: instagram.com/rowsixty/TikTok: tiktok.com/@rowsixtyYouTube: youtube.com/rowsixtyWebsite: rowsixty.comStore: rowsixty.com/store

Hear "The Buck Belue Show" every weeknight from 6-8pm on 680 The Fan ad 93.7 FM, the 680 The Fan App available on Apple and Android, with your Smart Speaker by saying Alexa or wherever you get and listen to your favorite podcast! Get the latest on Georgia sports, newsmakers, and more! Buck’s Big Take – Buck’s confession What’s Poppin – Bijan Robinson Bulldog Beat – Ole Miss Rematch CF Bounce CF Nugget – Michigan HC search See omnystudio.com/listener for privacy information.

Hear "The Buck Belue Show" every weeknight from 6-8pm on 680 The Fan ad 93.7 FM, the 680 The Fan App available on Apple and Android, with your Smart Speaker by saying Alexa or wherever you get and listen to your favorite podcast! Get the latest on Georgia sports, newsmakers, and more! QB Club NFL Bounce Sting Em Say What?! See omnystudio.com/listener for privacy information.

On the Tuesday, Dec. 23rd edition of Georgia Today: An update on the men who escaped the DeKalb County jail; Federal charges have been filed against an Atlanta Housing Authority executive; UGA researchers warn that opioid pain medications may increase infection risk

With the College Football Playoff quarterfinal field now set, in today's episode, we bring you an early, instant reaction preview of the rematch between Georgia and Ole Miss in the Sugar Bowl. We break down both sides of the ball and explain which team has the edge heading into this New Year's day showdown. After that, we breakdown 5 Georgia Football players that need to STEP UP and take their game to the next level in order for the Dawgs to win their third NATIONAL CHAMPIONSHIP in 5 seasons. _____________________________________ Turn football season into winning season by signing up for a new account at MyBookie.ag! Use promo code UGA and get your first bet fully covered up to $500! Make sure to visit Alumni Hall for the best selection of Georgia gear and accessories anywhere on planet Earth! MAKE SURE TO SUBSCRIBE TO THE GLORY UGA PODCAST YOUTUBE CHANNEL FOR MORE IN-DEPTH GEORGIA SPORTS CONTENT! Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

Andy and Randy get in to the CFB Playoff, and the HUGE game upcoming between UGA and Ole Miss. The guys also get in to the multiple failed attempts of making a Group of 5 automatic bid work for the playoff. It didn't. Earn it.

For a while, this was a weird UGA season. The quarterback looked shaky, and the defense didn't look good enough to drag him to a championship. All of that has shifted in the Dawgs' favor over the past month or two. Let's discuss the 2025 UGA team in our College Football Playoff Preview presented by Modelo. Thanks to Modelo, the Official Beer Sponsor of the College Football Playoff. Modelo: Drink responsibly. Beer imported by Crown Imports, Chicago, IL This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit www.splitzoneduo.com/subscribe

In part one of our annual Bowl Picks Extravaganza we breakdown and pick EVERY bowl game from the first round of the College Football Playoff through the games of Saturday, December 27th! _________________________________ Turn football season into winning season by signing up for a new account at MyBookie.ag! Use promo code UGA and get your first bet fully covered up to $500! Make sure to visit Alumni Hall for the best selection of Georgia gear and accessories anywhere on planet Earth! MAKE SURE TO SUBSCRIBE TO THE GLORY UGA PODCAST YOUTUBE CHANNEL FOR MORE IN-DEPTH GEORGIA SPORTS CONTENT! Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

Fernando Mendoza captures the Heisman in a landslide — but the real conversation starts after the ceremony. We react to Diego Pavia's behavior, the voting breakdown, and the massive ripple effects in the transfer portal, including what could've been for Georgia. The portal carousel is spinning fast with DJ Lagway, Dylan Raiola, Sam Leavitt, and TJ Finley reportedly on the move. Plus, UGA's hardware haul, a thriller at Army–Navy, and how the expanded CFP could force changes to college football's most iconic game. PRESENTED BY: Solomon Brothers Jewelers & Humberto Injury Law To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Michigan has fired Sherrone Moore and the College Football world is buzzing. Where will the coaching search turn? Could Kalen DeBoer or Kenny Dillingham get the call? The College Football Playoff final rankings have been released and first-round matchups are set. On Josh Pate’s College Football Show Ep. 697 Josh reacts to it all. Did the CFP Committee put the right teams in? What about the possibility of CFP expansion? Cole Cubelic joins the show to discuss teams like Alabama, Ohio State, UGA, Texas A&M, Oregon, Indiana, and more. Which teams could legitimately win the national title? Be sure to let us know what you think, SUBSCRIBE to the channel, and CLICK THE BELL for notifications as we bring you multiple live shows per week!See omnystudio.com/listener for privacy information.