Podcasts about Vidalia

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

Summary: In this episode of the Shark Farmer Podcast, host Rob Sharkey interviews Lee Lancaster, a marketing specialist at the Georgia Department of Agriculture and author. They discuss Lee's upbringing in Eastman, Georgia, his education, and his career path, including his work with Vidalia onions, Georgia's state vegetable. Lee shares insights into the history of the Vidalia onion, the importance of protecting its trademark, and the historical context of the farmer's strike in the late 1970s. The conversation also touches on agricultural traditions, public education initiatives like the Baby Barn, and the restoration of antique cotton gins. takeaways Lee Lancaster grew up in a John Deere dealership and developed a passion for agriculture early on. The Vidalia onion is unique to Georgia and is known for its sweetness due to specific soil conditions. Counterfeit Vidalia onions have been an issue, leading to protective laws to maintain the integrity of the brand. The farmer's strike in the late 1970s was a significant event in agricultural history, highlighting the struggles of farmers during that time. Traditions in agriculture are important, and Lee emphasizes the need to pass down knowledge and practices. Public education initiatives like the Baby Barn aim to connect urban populations with agricultural processes. Lee's book on the farmer's strike was inspired by personal stories and historical events shared by farmers. The restoration of antique cotton gins is a way to preserve agricultural history and educate the public. Lee believes that many people today are disconnected from agriculture and lack basic knowledge about farming. The importance of supporting local farms and understanding where food comes from is a recurring theme in the conversation.

Hailing from the Napa Valley of Onions, Vidalia, Georgia, David Whitaker joins us over a glass of Bendersky Reserve Scotch to share his remarkable journey.David first arrived in Miami in the 1980s, where his introduction to the city was anything but smooth. He was mugged at gunpoint his first Friday in town, and then carjacked the following week. Undeterred, he stayed, built his career, and eventually rose to become the President & CEO of the Greater Miami Convention & Visitors Bureau. We get into the growth of the city, and how he is marketing our city to the rest of the world. Along the way, David held leadership roles in Chicago and Toronto, served on the executive staff of the United Way of Miami-Dade, and earned his bachelor's degree in Mass Communication & Public Relations from the University of South Florida.Connect with usWant to dive deeper into Miami's commercial real estate scene? It's our favorite topic and we're always up for a good conversation. Whether you're just exploring or already making big moves, feel free to reach out at info@builtworldadvisors.com or give us a call at 305.498.9410. Prefer to connect online? Find us on LinkedIn or Instagram - we're always open to expanding the conversation. Ben Hoffman: LinkedIn Felipe Azenha: LinkedIn We extend our sincere gratitude to Büro coworking space for generously granting us the opportunity to record all our podcasts at any of their 8 convenient locations across South Florida.

Chef Paul joins Hotline with Dave Weekley to confess his over-the-top coffee habit, share his love for Vidalia onions, and reflect on Charleston's pizza legacy. The conversation dives into behind-the-scenes kitchen practices—everything from gloves and scrubbers to the life of a dishwasher—and ends with Paul's take on pancakes, from specialty flavors to classic buttermilk. A lively mix of food, nostalgia, and restaurant know-how.

In this episode of the National Links Trust Podcast, we are joined by veteran course architect, Mike Young. With a career spanning more than 40 years in the golf industry, today, Mike is best known as the architect and owner of The Fields Golf Club in LaGrange, GA. Built on rolling hills southwest of Atlanta, The Fields has developed a "cult following" as an affordable, architecturally-engaging facility that places the golf experience as the most important aspect of their operations. More recently, Mike has been building Warmouth Sands, a soon-to-be-opened municipal course in Vidalia, GA. In this interview, Mike discusses his path to course architecture, the story of The Fields, an update on Warmouth Sands, and his views on the state of public golf. Mike is consistently one of the most interesting voices in the game, having not just designed great affordable golf, but having operated it as well.

In this episode of Atlanta Business Radio, Lee Kantor interviews John Shuman, President and CEO of Shuman Farms. John shares the history and growth of Shuman Farms, the unique qualities of Vidalia sweet onions, and how the farm expanded to supply onions year-round by partnering with growers in Peru. The conversation covers industry regulations, branding, […]

In this episode of Atlanta Business Radio, Lee Kantor interviews John Shuman, President and CEO of Shuman Farms. John shares the history and growth of Shuman Farms, the unique qualities of Vidalia sweet onions, and how the farm expanded to supply onions year-round by partnering with growers in Peru. The conversation covers industry regulations, branding, […] The post The Sweet Success of Shuman Farms: Growth, Challenges, and Community Impact appeared first on Business RadioX ®.

Dive into the wild, wonky whirlwind of Adams County's weekend warfare – a series of savage altercations on Deerfield Road that exploded from a bike ride gone wrong to a gunshot showdown! It all kicks off Friday night, July 11, 2025, in the Kingston area near Natchez, where 33-year-old Black resident Reginald Butler is pedaling his bicycle and crosses paths with a rowdy crew of young party-goers (mostly white dudes in bathing suits – sandbar shenanigans?). What starts as a simple cig request (or so they say) spirals into pure mayhem: Butler's knocked off his bike, pummeled by four assailants, suffering a fractured nose and possible concussion. He bolts on his bike, heads home, grabs a handgun for "protection," and pedals back – big mistake or bold move?   Enter round two: Butler runs into the group at another bridge spot. They allegedly drag him into the woods, resuming the beatdown. Amid the frenzy, Butler pulls his piece and blasts Hayden Pounds in the chest – one round also ripping through a nearby vehicle! Pounds gets airlifted to a hospital but bounces back and is released. The whole mess is caught on multiple phone cams, igniting community fury across racial lines – hundreds raging on social media, calling it a "heinous" attack no one should endure.   Arrests drop like dominoes: Butler's hauled in for aggravated assault, bonds out on $50K. Then Cameron Taunton (21, Vidalia, LA – already on probation for assaulting a disabled person) gets nabbed, charges upgraded from simple assault to aggravated assault and conspiracy ($350K bond). Houston Pretty (18, Vidalia) faces the same: aggravated assault and conspiracy ($350K). A 16-year-old juvenile joins the lineup with identical charges – name withheld. Sheriff Travis Patten warns more collars coming, with MBI and FBI probing for hate crime vibes (racial slurs? Lynching echoes?).   Clay unpacks the insanity: "Hard to buy a cig ask sparks this – motive missing? Butler escapes, arms up, returns – kills self-defense claim. If roles reversed under Biden DOJ, hate crime charges fly!" Questions swirl: Why the bridge? Who started round two? Innocent cig stop or deeper beef? Brace for national spotlight – Ben Crump incoming? This ain't just a fight; it's Mississippi's powder keg of race, rights, and reckless returns. Boom – truth bombs dropping!

Ben raves about Garmin Smart Charts as a potential ForeFlight killer, while the gang shares their biggest radio pet peeves - from the dreaded "with you" to "fish finder." Brian explains why his ignition wires "date back to when Jimi Hendrix was an unknown rising guitarist," and they dive into listener feedback about check ride prep (spoiler: don't get "tuned up" the day before). Plus, discussions of "meat missiles" falling from the sky at skydiving operations, whether Florida counts as the Southeast, and why we all struggle with remembering which runway we just landed on.Mentioned on the show:* "Polish doctor" with a CTLS, video 1, pilot hypoxic at 25k feet: https://www.youtube.com/watch?v=Xym_ADvX_2o:* "Polish doctor" video 2, SP-SMED gets banned from airspace: https://www.youtube.com/watch?v=lToh07ov5hQ* Checkmate Aviation, passenger briefing: https://www.checkmateaviation.com/products/checkmate-crew-and-passenger-briefing-card* Is pitot heat required to fly IFR? https://aviation.stackexchange.com/questions/100892/is-pitot-heat-required-for-ifr* Happy Fun Ball disclaimers: https://www.youtube.com/watch?v=GmqeZl8OI2M* Angel Flight Southeast: https://angelflightse.org/* Garmin Pilot Smart Charts: https://www.garmin.com/en-US/aviation/garminpilot/smartcharts/* Aviation101 promoting Smart Charts: https://www.youtube.com/watch?v=IKoEfHCn9ZA* PilotEdge: https://www.pilotedge.net/* VATSIM: https://vatsim.net/* LiveATC: https://www.liveatc.net/* Bill Dance (fishing): https://en.wikipedia.org/wiki/Bill_Dance_(television_host)* CMD - Cullman, Alabama: https://www.airnav.com/airport/CMD* Dublin, Georgia: https://en.wikipedia.org/wiki/Dublin,_Georgia* Dublin's Redneck Games: https://en.wikipedia.org/wiki/Redneck_Games* Vidalia Georgia: https://en.wikipedia.org/wiki/Vidalia,_Georgia* Woodstock movie (1970): https://en.wikipedia.org/wiki/Woodstock_(film)Support Midlife Pilot Podcast on Patreon, get merch, join our Discord community, and more at www.midlifepilotpodcast.com

08 06 2025 02 Radio Revista Vidalia Sánchez, Propietaria de Servilibros by ABC Color

We are visiting a Model Farm Field Day in Vidalia, Louisiana hosted by National Black Growers Council and sponsored by America’s Conservation Ag Movement (ACAM). Our guests are Kyle Soileau of Ducks Unlimited, Trevor Newkirk of Syngenta, and Willis Nelson of Nelson Farms, who held the event on his family's operation.See omnystudio.com/listener for privacy information.

Does the idea of starting a private practice from scratch make it seem too out of reach? If this is you, you'll love this episode!Joining me today is Hayley Hughston, SLP and founder of Honey Speech Therapy Services in Vidalia, Georgia. I got to know Hayley during her time in the Grow Your Private Practice Program, and it has been so incredible to watch her grow from someone who wasn't even sure if private practice was the right path to now running a full and thriving caseload.In this episode, Hayley shares how she went from feeling overwhelmed and burned out to now loving her life as a confident private practice owner.Hayley Hughston lives in a small town in South Georgia. After spending a few years in various settings, she became more in tune with her strengths, weaknesses, and passions. She realized the only way to truly be happy in her career was to make it her own. At 29 years old, this meant starting her own business so she could focus on the passions that make her a better therapist. Her practice is currently centered around early intervention with goals to niche down to literacy. With an alarming decline in reading proficiency across the country, Hayley plans to provide much-needed literacy support to her rural area.In Today's Episode, We Discuss:The moment Hayley realized something had to changeStarting and growing a thriving practice in a small townUsing Facebook as a marketing tool to fill her caseloadHow working for herself has brought balance to her familyHayley's story is proof that if she can do it, you can do it too! Even if you're starting from nothing, a future of flexibility and financial stability is waiting for you.Join our Free Training Series on how YOU can start seeing private clients this summer: www.PlanYourPrivatePractice.comWhether you want to start a private practice or grow your existing private practice, I can help you get the freedom, flexibility, fulfillment, and financial abundance that you deserve. Visit my website www.independentclinician.com to learn more.Resources Mentioned: Join our Free Training: http://www.PlanYourPrivatePractice.comFollow Honey Speech Therapy on Facebook: https://www.facebook.com/people/Honey-Speech-Therapy-Services/61565474491685/#Where We Can Connect: Follow the Podcast: https://podcasts.apple.com/us/podcast/private-practice-success-stories/id1374716199Follow Me on Instagram: https://www.instagram.com/independentclinician/Connect on Facebook: https://www.facebook.com/groups/slp.private.practice.beginners/Mentioned in this episode:Register for the "See Clients This Summer" Free Training Event --> www.PlanYourPrivatePractice.com

Send us a textLicensed Family Child Care Learning Homes and Child Care Learning Centers in Georgia who two or three-star Quality Rated are eligible for grants aimed at fostering early language and literacy skills of infants and toddlers. The LITTLE grants, standing for Lifting Infants and Toddlers Through Language-Rich Environments, equip providers with increased knowledge and skills in building responsive relationships, and developing and maintaining a social, emotional, and intellectual climate. Joining us to talk about LITTLE grants, as well as other services available through our Infant Toddler Specialists, is Thea Stevens, Infant Toddler Program Manager; Savannah Ennis who is an Infant Toddler Specialist for the southeast region, and Jewell Moore, First Steps Infant/Toddler Center in Vidalia, a previous LITTLE grantee. Support the show

Georgia Ag Commissioner Tyler Harper says Vidalia onion enthusiasts nationwide can mark their calendars for April 15, and ag groups express concerns about the ongoing trade dispute between the U.S. and E.U.

 Hosted by David and Nycci Nellis.   On today' show:  ·        Inspired by Oscar Wilde, Wilde Irish Gin is distilled by Ireland's first female master distiller. Billy Ray, Wilde Irish Gin's brand director, and Lathan Kornegay, the brand ambassador, are in with tastes and talk of Wilde Irish Gin;                                                                                                                                                                                               ·        Just opened in Logan Circle by the owners of Wunder Garten in NoMa, the Barrel House promises to be a bar and dining experience you'll not soon forget. Founders Biva Ranjeet and Chris Lynch are in with details about their vision for Barrel House; ·        Newly ensconced at the WIllowsong restaurant in the InterContinental Hotel, Chef Jeffrey Williams cooks up tasty seasonal fare featuring fresh takes on our region's bounty.Stick around to hear all about Willowsong, Chef Jeffrey's vision for deliciousdining, his take on new approaches to sustainability and more; ·        Elevated Southern cuisine, comfort and charm are the cornerstone delights at D.C.'s Mallard, where South Carolina-born Chef Hamilton Johnson – you may remember him from his many years at Vidalia – puts his stamp on the food cultures of the AmericanSouth. Chef Hamilton is in to give us all the Mallard 411. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

  Hosted by David and Nycci Nellis.     On today' show:     ·         Inspired by Oscar Wilde, Wilde Irish Gin is distilled by Ireland's first female master distiller. Billy Ray, Wilde Irish Gin's brand director, and Lathan Kornegay, the brand ambassador, are in with tastes and talk of Wilde Irish Gin;                                                                                                                                                                                               ·         Just opened in Logan Circle by the owners of Wunder Garten in NoMa, the Barrel House promises to be a bar and dining experience you'll not soon forget. Founders Biva Ranjeet and Chris Lynch are in with details about their vision for Barrel House;   ·         Newly ensconced at the WIllowsong restaurant in the InterContinental Hotel, Chef Jeffrey Williams cooks up tasty seasonal fare featuring fresh takes on our region's bounty. Stick around to hear all about Willowsong, Chef Jeffrey's vision for delicious dining, his take on new approaches to sustainability and more;   ·         Elevated Southern cuisine, comfort and charm are the cornerstone delights at D.C.'s Mallard, where South Carolina-born Chef Hamilton Johnson – you may remember him from his many years at Vidalia – puts his stamp on the food cultures of the American South. Chef Hamilton is in to give us all the Mallard 411. Learn more about your ad choices. Visit podcastchoices.com/adchoices

 Hosted by David and Nycci Nellis.   On today' show:  ·        Inspired by Oscar Wilde, Wilde Irish Gin is distilled by Ireland's first female master distiller. Billy Ray, Wilde Irish Gin's brand director, and Lathan Kornegay, the brand ambassador, are in with tastes and talk of Wilde Irish Gin;                                                                                                                                                                                               ·        Just opened in Logan Circle by the owners of Wunder Garten in NoMa, the Barrel House promises to be a bar and dining experience you'll not soon forget. Founders Biva Ranjeet and Chris Lynch are in with details about their vision for Barrel House; ·        Newly ensconced at the WIllowsong restaurant in the InterContinental Hotel, Chef Jeffrey Williams cooks up tasty seasonal fare featuring fresh takes on our region's bounty.Stick around to hear all about Willowsong, Chef Jeffrey's vision for deliciousdining, his take on new approaches to sustainability and more; ·        Elevated Southern cuisine, comfort and charm are the cornerstone delights at D.C.'s Mallard, where South Carolina-born Chef Hamilton Johnson – you may remember him from his many years at Vidalia – puts his stamp on the food cultures of the AmericanSouth. Chef Hamilton is in to give us all the Mallard 411. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

  Hosted by David and Nycci Nellis.     On today' show:     ·         Inspired by Oscar Wilde, Wilde Irish Gin is distilled by Ireland's first female master distiller. Billy Ray, Wilde Irish Gin's brand director, and Lathan Kornegay, the brand ambassador, are in with tastes and talk of Wilde Irish Gin;                                                                                                                                                                                               ·         Just opened in Logan Circle by the owners of Wunder Garten in NoMa, the Barrel House promises to be a bar and dining experience you'll not soon forget. Founders Biva Ranjeet and Chris Lynch are in with details about their vision for Barrel House;   ·         Newly ensconced at the WIllowsong restaurant in the InterContinental Hotel, Chef Jeffrey Williams cooks up tasty seasonal fare featuring fresh takes on our region's bounty. Stick around to hear all about Willowsong, Chef Jeffrey's vision for delicious dining, his take on new approaches to sustainability and more;   ·         Elevated Southern cuisine, comfort and charm are the cornerstone delights at D.C.'s Mallard, where South Carolina-born Chef Hamilton Johnson – you may remember him from his many years at Vidalia – puts his stamp on the food cultures of the American South. Chef Hamilton is in to give us all the Mallard 411. Learn more about your ad choices. Visit podcastchoices.com/adchoices

How do you transform a small leather goods company into a globally recognized luxury brand? In this episode of the Fingerprints on Success podcast, Bill Barrett sits down with visionary entrepreneur Charlie Clifford, the founder of Tumi, Inc. and co-founder of ROAM Luggage, Inc. Charlie shares his journey from launching Tumi with just $10,000 to building a premium brand sold in over 75 countries and eventually selling the company to Samsonite for $1.8 billion.Charlie reflects on the lessons learned in product innovation, team building, and customer loyalty. He discusses how embracing continuous improvement and listening to feedback helped him scale Tumi into a global leader in premium luggage. Now, with ROAM Luggage, Charlie continues to innovate by offering customizable, made-to-order travel products crafted in Vidalia, Georgia. This episode is filled with invaluable insights for entrepreneurs on how to build lasting brands and lead with purpose. Enjoy!In This Episode You'll Learn:How starting without a formal business plan can still lead to success through curiosity, adaptability, and persistenceWhy focusing on product quality and continuous improvement is key to building customer trustThe power of surrounding yourself with smart, committed people who challenge ideas and push for better solutionsWhy listening to frontline employees and customers leads to better products and stronger brandsHow doing the right thing for customers is not only good ethics but also a powerful marketing strategyAnd much more…Resources:ROAMluggage.com Tumi.com Charlie's LinkedIn

Join us this week as we discuss an episode that sees The A-Team become law enforcers to a little mining town who have come under the control of a ruthless madman.  Well, maybe not ruthless, but really, really stupid!  We also discuss sexy missiles, Chris peeling the onions again, and so much more!Episode Title: Sheriffs of Rivertown Original Airdate: November 27th, 1984Find our 2023 & 2024 Summer Series from Episodes 207-211 & 240-245Find The Airwolf Years from Episodes 96 - 189Find The Knight Rider Years from Episodes 1 - 95-----We'll be back on January 1st, to discuss The A-Team Season 3 Episode 11: The Bells of St. Mary's. The A-Team is available to rent on Amazon Prime, Apple TV, and Fandango at Home.  But don't forget to check your local library for physical copies of the show too!-----The 80's Years Opening & Closing Theme by: Steve Corning, http://thinkfishtank.comThe 80's Years Logo Design by: Luke LarssonFollow us on Facebook: https://www.facebook.com/the80syearsInstagram: @the80syearsThreads: @the80syearsBluesky: @the80syearsTikTok: @the80syearsEmail us: letusblowyourmind@gmail.comCall our Hotline: (207) 835-1954

LISTEN: On the Monday, Nov. 4 edition of Georgia Today: The two major-party candidates spent the weekend making their final appeals to Georgia voters; the state's top election official says the state is ready for Election Day; and a new AI technology will help Vidalia onion farmers identify issues with their crops.

Comedy/theatre people Kent Carney ("Bat-Hamlet") and Vidalia Unwin ("The Curse of Blue Moose") join Andy & Steph to unpack everything they can remember about the world's first-ever superhero musical sequel, 2024's Joker: Folie a Deux!! Kent talks about how Joker and Harley Quinn and linked to his marriage forever! Vidalia tells us why she is not going to Batman's house! Steph speaks to how a different Joker movie entirely brought her to appreciate 2019's "Joker"! And Andy explains why he regrets his normal movie theater seat choices at both Joker movies. All this and a total movie-turg reading of 2024's weirdest blockbuster, Joker: Folie a Deux! check out our patreon at patreon.com/dumbfuncheck out our No Skips playlist on Spotify: https://open.spotify.com/playlist/6NWZ1ETlRqC9s7gcVIoTFW?si=e024be47a87d48f7 Hosted on Acast. See acast.com/privacy for more information.

Send us a textWhat would you do if you were caught in the middle of a hurricane with nowhere to turn? This episode takes you through our spine-chilling walk in the woods and the gut-wrenching ordeal of surviving a hurricane. We shine a spotlight on the unwavering spirit of our community, especially thanking our friends in Vidalia, Georgia, and ATL Roofing for their unyielding support. Through the chaos, we ponder the extents people will go for money, and the moral boundaries they may cross, making this episode a gripping mix of raw experiences and deep reflections on integrity in adversity.Next, we tackle the murky waters of transactional relationships and the complex social issues surrounding homelessness. We question how societal pressures and the struggle for survival can push individuals into compromising their values. From the paradoxes faced by the homeless to the inappropriate use of charity, we leave no stone unturned in our candid conversation. With a touch of humor and a lot of heart, we challenge our listeners to rethink their views on ethics and survival in today's society.Lastly, we delve into the cost of success and the moral sacrifices that come with the pursuit of power and prestige. We discuss how both corporate maneuvers and street hustles often share a common thread of compromised integrity. Highlighting the rapid and surprising growth of our podcast, we express immense gratitude for our audience's support and hint at the wild, unfiltered content we have in store. Join us as we share real-life stories, valuable insights, and build a strong, engaged community. Stay tuned for more thrilling content and thank you for being part of this journey!Support the show

Send us a Text Message.Welcome Back Soap Fiends!! Icouldn't help myself. Its the triumphant return of the Spin Off Sensation Knots Landing!! What if the seemingly perfect neighborhood of "Knots Landing" was hiding secrets that could tear families apart? Join us for the season two premiere of Soap Lore, where we reflect on the intricate lives of Karen and Sid Farragate, their resilience in marriage, and the tantalizing crossover hints with the Ewings from "Dallas." We remember the high stakes and raw emotions from season one, setting the stage for a gripping new chapter.Sid's journey takes an unexpected turn when he picks up a mysterious hitchhiker on his way to Diana's talent show, an event that stirs the pot in the neighborhood with the arrival of Sid's newly divorced sister, Abby, and her quirky kids. As Karen wrestles with the decision to trust Richard amidst Sid's legal troubles, tensions flare at a neighborhood gathering, leading to some explosive kitchen conversations. The dynamic of old and new relationships creates a tapestry of drama that keeps us on the edge of our seats.Finally, we touch on a poignant moment of parental bonding as a young girl finds comfort amid her parents' impending divorce through storytime with Vidalia. As Abby's flirtatious antics add another layer of complexity, we gear up for the continued saga of clearing Sid's name and safeguarding loved ones. This episode promises a rollercoaster of emotions, suspense, and nostalgic moments that will captivate both new listeners and diehard fans of "Knox Landing.

Delbert Bland, founder of Glennville, Ga.-based Bland Farms and recent inductee into the Vidalia Onion Hall of Fame, sits down with Christina Herrick, produce editor for The Packer, to share his favorite way to eat Vidalia onions, the importance of a federal marketing order and more.See omnystudio.com/listener for privacy information.

If you know and love the Vidalia onion—an onion sweet enough, its fans say, to eat like an apple—you likely also know it as a product of Georgia, as proudly claimed as the peach. But the story of the Vidalia's popularity is far more complex than just one of a local onion made good. In this episode of Gravy: an onion's success story, born of clever marketing, government wrangling, technological innovation and global trade. This episode was co-produced by Tyler Pratt. Learn more about your ad choices. Visit megaphone.fm/adchoices

Hey Neighbor! We're talking about two different topics tonight, Onions and Pollinators! The first topic is on onions, we're reviewing our recent visit to the Vidalia Onion field trials, what the different types of Vidalia onions are, how to store them, and much more! Second topic of the tonight is pollinators, what are pollinators, how are they beneficial for your vegetable garden, and should you be concerned if you don't have any beneficial pollinators around! Join us for another great Row By Row Garden Show, let's grow together! Get Dirty! 

REGISTER HERE for the next 12 Week Advanced CO2 Design Course (starts May 2024). In this episode of the Refrigeration Mentor podcast, host Trevor Matthews talks with longtime refrigeration professional Floyd Sparks of Performance Refrigeration in Georgia about installing and understanding CO2 transcritical refrigeration systems, specifically in agriculture. This episode was recorded on location at a Vidalia onion storage facility where Floyd has installed, tested and maintained a CO2 system - a method Floyd hopes will soon become universal in the world of refrigeration. Floyd emphasizes the importance of quality installation, ongoing learning, and safety, especially when dealing with the high pressures involved with CO2 systems, and offers tips for apprentices and those looking to better understand and be more comfortable with CO2 refrigeration. In this episode, Trevor and Floyd discuss: -Transitioning to CO2 refrigeration systems -Innovative Designs for Agricultural Refrigeration -The Future of CO2 in Refrigeration -The Importance of Proper Installation and Quality Workmanship -Navigating the Business Side of Refrigeration -What Floyd has learned doing 3 CO2 installs -The focus on safety in CO2 systems -Details of a CO2 system installed on an agricultural operation -What Floyd is excited about when it comes to CO2 refrigeration -How CO2 contributes to longer shelf life for products -Data collection and testing with a CO2 system -Best practices for CO2 refrigeration installation -Why Floyd hopes CO2 becomes the new standard for refrigeration References & helpful links: Floyd's Company Performance Refrigeration Refrigeration Mentor on Instagram Refrigeration Mentor YouTube Channel Upcoming Servicing Compressors, Supermarket and CO2 Trainings: Learn More Here Learn More About Refrigeration Mentor: https://refrigerationmentor.com/ Get your FREE Service & Compressor Troubleshooting Guide: Access Here

GDP Script/ Top Stories for Mar 8th       Publish Date:  Mar 7th         From the Ingles Studio Welcome to the Gwinnett Daily Post Podcast. Today is Friday, March 8th, and Happy 78th Birthday to The Monkees Micky Dolenz. ***03.08.24 – BIRTHDAY – MICKY DOLENZ*** I'm Bruce Jenkins and here are your top stories presented by Tom Wages Funeral Home. Second Suspect Arrested for Allegedly Impersonating a Federal Agent During Home Invasion Duluth Police Finish Expansion of Real Time Crime Center 7 Tips for making college more affordable 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: WAGES   STORY 1: Second Suspect Arrested For Allegedly Impersonating a Federal Agent During Home Invasion Yenson Adrian Cedeno Acevedo, a second suspect in a Lawrenceville home invasion case, has been apprehended by the Gwinnett County Police. The incident, which took place in December, involved three individuals who posed as federal agents to gain entry into an apartment. The culprits then restrained a father and son duo using zip ties and proceeded to rob them of their possessions. At the time of his arrest, Acevedo was already detained on separate charges. Another suspect, Luis Soto, had been taken into custody earlier, with police discovering tactical equipment and stolen items connected to the crime in his possession. The police investigation is still underway, and they urge anyone with further information to reach out to local authorities or provide anonymous tips to Crime Stoppers. STORY 2: Duluth Police Finish Expansion of Real Time Crime Center The Duluth Police Department has announced the completion of its Real Time Crime Center's expansion. The center, founded in 2017, employs a combination of advanced technology and a dedicated team of analysts to manage immediate crises and aid in crime resolution. The latest expansion has resulted in increased space and upgraded technology, boosting the total number of surveillance cameras to approximately 400. This expansion signifies a major step forward in Duluth's dedication to public safety, enabling the center to function as a comprehensive hub for crime response. Analysts are now able to offer precise support to officers during ongoing criminal activities and city events, while also ensuring smooth collaboration with neighboring law enforcement agencies. STORY 3: 7 Tips for Helping You Afford College The average in-state tuition at public colleges has climbed to over $10,000, while private colleges are averaging a steep $42,162. However, Estephany Flores, a staunch advocate for financial aid, urges students not to be discouraged by these numbers. She highlights the importance of viewing a college education as a future investment. Flores points out that dual enrollment programs, which allow high school students to accrue college credits, are often overlooked resources that can substantially cut down tuition costs. Dr. Reanna Berry, an Associate Professor, offers several strategies to help offset tuition expenses. These include early savings plans, pursuing two-year degrees, enrolling as transient students, taking AP/IB classes, applying for grants, and exploring work-study opportunities. Dr. Berry cautions students against depending on loans as their primary financial solution and alerts them to potential scams aimed at those seeking college funding. Despite the financial hurdles, Gwinnett College continues to maintain its affordability, providing a wide range of options for financial assistance. Flores encourages students to contact the college's financial aid office for tailored advice and support in navigating the financial aspects of college education. 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 1   STORY 4: LAKO: Found money: Should you use an old 401(k) to pay off a child's student loans? Many parents harbor the desire to financially support their adult children, which is a factor that should be considered during financial planning. Some may discover dormant 401(k) accounts and consider utilizing these funds to settle their child's student loans. However, drawing from retirement accounts for this purpose can trigger penalties and taxes, thereby diminishing the sum available for debt repayment. The decision between investing for the future or paying off debt needs careful consideration, considering aspects such as interest rates and potential returns on investments. Financial experts typically discourage depleting retirement savings, instead proposing alternative strategies such as reallocating current savings or assisting with loan payments directly from regular income. STORY 5: Lawyer accusing Fulton DA of conflict details accusations of misconduct at Georgia Senate hearing Ashleigh Merchant, the legal counsel for Michael Roman, appeared before a state Senate committee to testify about her discovery of an alleged romantic relationship between Fulton County District Attorney Fani Willis and special prosecutor Nathan Wade. Merchant initiated a motion to have Willis disqualified from the Trump election interference case because of this alleged affair. Details of the affair were revealed by Terrence Bradley, Wade's previous law partner, who voiced concerns about Wade's behavior. In response to these allegations, the Senate committee issued a subpoena to Merchant to delve deeper into the accusations, concentrating on potential conflicts of interest and monetary rewards in the case. Despite the ongoing controversy, Willis reiterated her commitment to continue with the felony racketeering case against Trump and his associates. STORY 6: Vidalia onions headed to grocery shelves April 17 Georgia Agriculture Commissioner Tyler Harper, in collaboration with the Vidalia Onion Committee, has declared April 17th as the official pack date for the 2024 Vidalia onion season. Famed for their distinctive sweet taste, Vidalia onions will be accessible in supermarkets across the country from April until early September.   The determination of the pack date is influenced by factors such as soil and weather conditions, which serve to ensure the superior quality of the onions. With approximately 11,000 acres set aside for cultivation during the 2024 season, producers are optimistic about another prosperous year.   Vidalia onions, unique to 20 counties in southern Georgia due to specific environmental conditions, are protected under federal and state legislation.   STORY 7: Statham's Brian Harris Named Jackson EMC Vice President of Information Technology Brian Harris, hailing from Statham, has been named as the new Vice President of Information Technology at Jackson EMC, taking over from Jeff Keen who is set to retire after 41 years of dedicated service. In his previous role as Director of IT Infrastructure and Data Integrity, Harris was responsible for leading the cooperative's cybersecurity program and the Incident Response Team.   In his new position, Harris will be tasked with spearheading technological advancements at Jackson EMC, focusing on infrastructure, collaboration, implementation, and support. Harris brings a wealth of experience to the role, having been a part of the cooperative since 1997 and serving in various capacities throughout the years.   Harris is an alumnus of the University of Georgia, holding a Bachelor of Business Administration in Management Information Systems, and is an active member of InfraGard. Jackson EMC, with its headquarters located in Jefferson, Georgia, provides service to over 260,000 meters across 15,000 miles of energized wire.   We'll have final thoughts after this.   Break 4: HENRY CO SHERIFFS OFFICE 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, the Community Podcast for Rockdale Newton and Morgan Counties, or the Paulding County News Podcast. Read more about all our stories and get other great content at 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: ingles-markets.com wagesfuneralhome.com henrycountysheriffga.gov   #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 #PodcastConversationsSee omnystudio.com/listener for privacy information.

As we've mentioned a number of times recently on the pod, golf course construction costs are rising. As a result, very few new (or newly renovated) courses are set up to be affordable to play. This is a major problem for the game—but it can be addressed. To discuss how to construct, maintain, and run a successful mom-and-pop golf course, Garrett Morrison sits down with Mike Young, the architect and owner of The Fields Golf Course in LaGrange, Georgia. Mike talks about the secrets behind building greens, bunkers, and even irrigation systems affordably. He also details the forces in the golf course industry that prevent operators from making smart, economical choices. Finally, Mike gives an update on Warmouth Sands, his new municipal design in Vidalia, Georgia.

Chef Jacques is a French chef, author, TV personality, culinary educator and artist. This recipe is from the book, and video series he did with his then 13-year-old granddaughter, Shorey, called A Grandfather's Lessons. Check out more great recipes in the video library on the Jacques Pépin Foundation website.Curly DogsServes 2For the Curly Dogs:2 hot dogs1 teaspoon peanut oil1 hamburger bun, split in halfAbout ½ cup pickle relishFor the Pickle Relish:1 dill pickle, cut into ¼-inch dice (about ¼ cup)¼ cup coarsely chopped mild onion, such as Vidalia or Maui¼ cup diced (¼-inch) tomato2 tablespoons sliced scallion1 tablespoon ketchup1 teaspoon hot chili sauce, such as Sriracha¼ teaspoon salt¼ teaspoon sugar#1. With a sharp paring knife, cut the hot dogs lengthwise about halfway through the meat. Then make crosswise cuts in each one, spacing them about 1/3-inch apart, and cutting about halfway through the meat. You should have about 12 cuts on each hot dog. #2. Heat the oil in a sturdy skillet. Add the hot dogs and cook over medium heat for about 3 minutes, shaking the pan so the hot dogs roll over and brown on all sides. They will start curling up into wheels.#3. While the hot dogs are cooking, toast the bun until it is crusty. Place a curly dog on each bun half, curling it into a wheel. Spoon the relish into the centers and serve.#4. For the Pickle Relish: combine all the ingredients in a bowl. Cover and refrigerate until needed.*******Follow Clean Plate Club on Instagram.Tag your meal on social media: #CleanPlateClubPodFollow Kappy on Instagram and TwitterCheck out our Clean Plate Club Merch at www.CleanPlateClubMerch.com Executive Producer/Host: Andrew “Kappy” KaplanCo-Executive Producer: Ian CohenProducer/Editor: Joel YeatonProducer: Shant PetrossianDigital/Social Media Producers: Red Summit Productions (Celeste Rada/Harrison Sims)Kid Voices: Leo + Ella KaplanMusic & Sound: Jeffrey Goldford and the LikemindsEducational Consultant: Barbara JohnsonAlbum Artwork: Dave BogartClean Plate Club is a production of Beyond the Plate.

Do opposites attract? Are you really attracted to funny people or do you find attractive people funnier? And which type of dating couple are you? Researchers suggest that there are four types of dating couples and your type can influence whether the relationship lasts. Jess and Brandon explore these research topics in their last episode of 2023. Check out AdamAndEve.com and use code DRJESS50 to save 50% off almost any one item with FREE shipping. And if you have podcast questions, please submit them here. You can find the podcast on Apple Podcasts, Spotify, Podbean, Google Podcasts, Amazon Music & Stitcher! Rough Transcript: This is a computer-generated rough transcript, so please excuse any typos. This podcast is an informational conversation and is not a substitute for medical, health, or other professional advice, diagnosis, or treatment. Always seek the services of an appropriate professional should you have individual questions or concerns. Episode 344 4 Types of Couples -- Which One Are You? [00:00:00] You're listening to the sex with Dr. Jess podcast, sex and relationship advice you can use tonight. [00:00:15] Jess O'Reilly: Alright, alright. Are we ready to talk about four types of couples? [00:00:17] Brandon Ware: I'm always ready to talk about four types of couples. Which four types of couples are we talking about? [00:00:21] Jess O'Reilly: Four types of couples. Which one are you? It reminds me of like a quiz. What type of onion are you? [00:00:26] Brandon Ware: I'm a white onion. [00:00:28] Jess O'Reilly: You are a white onion. [00:00:28] Brandon Ware: Because I can only name two types of onions. [00:00:30] Jess O'Reilly: What's the other one? [00:00:31] Brandon Ware: Red onions. [00:00:32] Jess O'Reilly: What about Vidalia? [00:00:33] Brandon Ware: I don't know what that is. [00:00:34] Jess O'Reilly: Green. [00:00:35] Brandon Ware: Sure. Green. [00:00:35] Jess O'Reilly: Yes. Spanish. [00:00:36] Brandon Ware: Okay. Listen, listen. [00:00:38] Jess O'Reilly: Shallot. [00:00:38] Brandon Ware: Onion connoisseur. [00:00:41] Jess O'Reilly: I like an onion. So we'll be talking about four types of couples and some research. But before we do that, I wanted to very briefly dive into some other research and data that I've come across this week. [00:00:51] Jess O'Reilly: And we have a little announcement at the end, I guess before we dive into it, I need to shout out adamandeve. com because they've got a big, big, big sale going on. And. You can save 50 percent off almost any single item plus free shipping and rush handling with code. Dr. Jess 50, [00:01:08] Brandon Ware: Dr. Jess 50. [00:01:09] Jess O'Reilly: Go buy something that vibrates something. Okay. Question for you. [00:01:12] Brandon Ware: Yes. [00:01:12] Jess O'Reilly: Are funny people more attractive to you? [00:01:15] Brandon Ware: Funny people are more attractive. [00:01:16] Jess O'Reilly: Like, are you attracted to funny people? [00:01:18] Brandon Ware: Yes. [00:01:19] Jess O'Reilly: Hang on. Am I funny? [00:01:19] Brandon Ware: Hold on. Yes. You're very funny, but what, but what else is like, what's the and [00:01:24] Jess O'Reilly: well, the question is, are you attracted to humor? Or do you find attractive people funnier? [00:01:29] Jess O'Reilly: Okay. I'm going to just say this. So I noticed that every little joke, like every little snide remark, every little kind of anything I say, that's even a little bit funny, I noticed you really laugh at, and I'm like, this guy's my biggest fan, but [00:01:41] Brandon Ware: I'm your biggest fan. For sure. [00:01:42] Jess O'Reilly: Is it because I'm funny? Is it because you get my jokes or is it because you just like me? [00:01:46] Brandon Ware: I think it's a combination of all those things. But I also think that I don't want somebody who's. Super funny and not attractive to me.

Vidalia Anne Gentry is a classically-trained violist, entrepreneur, self-proclaimed "Yee-Haw Leftist", HIV/AIDS activist and the heart, soul and beautiful face of Tennessee's burgeoning drag scene.This edition of Dreamland is brought to you by Schedule35, a trusted psilocybin brand that I use when I find myself in a creative rut. Every dose is precisely measured out, allowing you to tap into your creativity without, well, tripping the f%#! out. Use code ‘dreamland' for 15% off your order here → www.schedule35.co–Dreamland is a magical place where listeners get to explore the minds of creative geniuses. Your host, Cole Schafer, is a multi-hyphenate writer obsessed with the creative process. His newsletter (coleschafer.com) has a cult following and has been described as a “bump of cocaine for your creativity”.

Today's recipe is Hot Dog Sliders With Peach and Vidalia SalsaHere are the links to some of the items I talked about in this episode: #adSmall BowlsChef's KnifeCutting BoardBread KnifeIG: @COOKtheSTORYAll New Chicken CookbookThis episode was originally published in July, 2022.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo 

Theatre/comedy person Vidalia Unwin and music/art person Natalie Grace Alford join us to unpack the wild ride that is Hedwig and the Angry Inch! We talk about this film having the worst release date in human history, how the ideas in Hedwig hold up today, and trade stories of terrible Bilgewater gigs. check out our patreon at patreon.com/dumbfun ! Hosted on Acast. See acast.com/privacy for more information.

Some people do so much good work for others, you have to wonder how they find the time, volunteering just comes so easy. Then some people take it to a whole new level! Tina Fischlin is definitely one of those rare people who do so much and still make it look easy! We are going to talk about a couple of the organizations she is an integral part of today: Alliance for Smiles & Rotary International. Tina grew up in Reidsville, GA, which is right in the middle of Vidalia onion country! Her parents owned property at Lake Sinclair, so the family spent a lot of time in the area. Loving the lake area, she and her husband bought property here in the early 90's and built their first home in 1995, just before the Atlanta Olympics in 96. She has lived here full, or part time, ever since. Having a long-term perspective, she gives us some fun insight into what it was like here BEFORE all the growth occurred. Tina serves on the Board of Alliance for Smiles, an incredible organization that provides hope and a new life for people, a lot of them children, born with a cleft lip or pallet. She is in the trenches, leading missions all over the world! She'll tell us about what they do, the challenges they face and the enormous rewards from performing these operations. And she'll give us a couple of real life stories that will touch your heart! We will also talk about Rotary, from an international perspective, with over 1.4 million members worldwide, continually serving in nearly every country, as well as from a local level, and the work that happens right here in the Lake Area. Even though you are probably aware of Rotary, you may not know the extent of the work that they do, locally and around the world. This amazing organization led the effort for decades to eradicate polio, which for the most part, has been accomplished. At the same time, locally Rotary makes an impact assisting the community with everything from helping to feed local people to building handicap ramps for someone who may not otherwise have that option. Tina has served Rotary locally for many years, including President, but also at the District Level, serving as District Governor! Tina is a “get it done” person and if you need something done, you want her on your team! Guest - Tina Fischlin Alliance for Smiles: https://www.allianceforsmiles.org/ Rotary Club of Green & Putnam County: http://www.greeneputnamrotary.org/ Rotary International: https://www.rotary.org/en Sponsors - Farmers & Merchants Bank; Lake Oconee Bistro; Tim Broyles State Farm Insurance https://www.lakeoconeebistro.com/ https://www.mydowntownagency.com/ https://www.facebook.com/tbprotectincome https://ibankfmb.com/

Some people do so much good work for others, you have to wonder how they find the time, volunteering just comes so easy. Then some people take it to a whole new level! Tina Fischlin is definitely one of those rare people who do so much and still make it look easy! We are going to talk about a couple of the organizations she is an integral part of today: Alliance for Smiles & Rotary International. Tina grew up in Reidsville, GA, which is right in the middle of Vidalia onion country! Her parents owned property at Lake Sinclair, so the family spent a lot of time in the area. Loving the lake area, she and her husband bought property here in the early 90's and built their first home in 1995, just before the Atlanta Olympics in 96. She has lived here full, or part time, ever since. Having a long-term perspective, she gives us some fun insight into what it was like here BEFORE all the growth occurred. Tina serves on the Board of Alliance for Smiles, an incredible organization that provides hope and a new life for people, a lot of them children, born with a cleft lip or pallet. She is in the trenches, leading missions all over the world! She'll tell us about what they do, the challenges they face and the enormous rewards from performing these operations. And she'll give us a couple of real life stories that will touch your heart! We will also talk about Rotary, from an international perspective, with over 1.4 million members worldwide, continually serving in nearly every country, as well as from a local level, and the work that happens right here in the Lake Area. Even though you are probably aware of Rotary, you may not know the extent of the work that they do, locally and around the world. This amazing organization led the effort for decades to eradicate polio, which for the most part, has been accomplished. At the same time, locally Rotary makes an impact assisting the community with everything from helping to feed local people to building handicap ramps for someone who may not otherwise have that option. Tina has served Rotary locally for many years, including President, but also at the District Level, serving as District Governor! Tina is a “get it done” person and if you need something done, you want her on your team! Guest - Tina Fischlin Alliance for Smiles: https://www.allianceforsmiles.org/ Rotary Club of Green & Putnam County: http://www.greeneputnamrotary.org/ Rotary International: https://www.rotary.org/en Sponsors - Farmers & Merchants Bank; Lake Oconee Bistro; Tim Broyles State Farm Insurance https://www.lakeoconeebistro.com/ https://www.mydowntownagency.com/ https://www.facebook.com/tbprotectincome https://ibankfmb.com/

This crossover with Tales from the Break Room features just some of the terrifying things Truckers encounter on the job! Enjoy these 11 DISTURBING Trucker Stories. Get some creepy merch at https://eeriecast.store/ Follow and review Tales from the Break Room on Spotify and Apple Podcasts! https://pod.link/1621075170 Join EERIECAST PLUS to unlock ad-free episodes and support this show! (Will still contain some host-read sponsorships) https://www.eeriecast.com/plus SCARY STORIES TIMESTAMPS: 0:00 INTRO 0:59 The Black Dog from The Wolfman 8:50 Behind the Mound from Merthra 14:06 One Rainy Night, A Lady in White from TheGoddessoftheVoid 14:06 I Hit A Ghost from Anonymous 22:33 Scariest Trucker Encounter from Ashu 28:21 Room 1209 from J. R. 32:19 Two Strange Occurrences While Trucking from LostTheyAre 36:27 The Open Road and the Wendigo from TheGoddessoftheVoid 48:18 Death Day on the Highway from Anonymous 54:30 The Shadow of Vidalia from Blitzed Moogle 58:20 Followed by a Trucker Twice from CricketGirl20 CREDITS: Story Music by GIMU LINKS:  Join my DISCORD: https://discord.gg/5Wj9RqTR3w Follow us on Spotify! https://open.spotify.com/show/3mNZyXkaJPLwUwcjkz6Pv2 Follow and Review us on iTunes! https://podcasts.apple.com/us/podcast/darkness-prevails-podcast-true-horror-stories/id1152248491   Submit Your Story Here: https://www.darkstories.org/ Get Darkness Prevails Podcast Merchandise! https://teespring.com/stores/darknessprevails Subscribe on YouTube for More Stories! https://www.youtube.com/channel/UCh_VbMnoL4nuxX_3HYanJbA?sub_confirmation=1 Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode of the Cover Crop Strategies Podcast, brought to you by the National Strip-Tillage Conference, Aries Haygood of Vidalia, Ga., talks about his unconventional path into the world of agriculture and how he first started learning about cover crops. Haygood also talks about what equipment works best for him as a grower of Georgia's famous Vidalia Onions, which are known to have a very sweet flavor due to the low amount of sulfur in the soil in that part of Georgia.

Episode #286 of BGMania: A Video Game Music Podcast. This week on the show, Bryan and Bedroth from RPGera get into the Zelda mood for the rest of the month, beginning by exploring some Zelda-like games! Email the show at bgmaniapodcast@gmail.com with requests for upcoming episodes, questions, feedback, comments, concerns, or whatever you want! Special thanks to our Executive Producers: Jexak & Xancu. EPISODE PLAYLIST AND CREDITS Theme of the Legendary Hero from 3D Dot Game Heroes [Shinji Hosoe, Yousuke Yasui, Ayako Saso, Shoichiro Sakamoto, Teruo Taniguchi, Takahiro Eguchi & Norihiro Hurukawa, 2009] The Overseer's Tower from Fairune II [Yuumi Kimura, 2016] Fireside Rest from Genshin Impact [Yu-Peng Chen, 2020] Sky Island from Oceanhorn: Monster of Uncharted Seas [Kalle Ylitalo, Kenji Ito & Nobuo Uematsu, 2013] Animal Town from Crusader of Centy [Motokazu Shinoda, 1994] Dream from Linkle Liver Story [Hidehiko Enomoto, 1996] Overworld 2 from Golvellius: Valley of Doom [Masatomo Miyamoto & Takeshi Santō, 1988] The Valley of Eternal Spring from Immortals Fenyx Rising [Gareth Coker, 2020] Cursed Shinshu Field from Okami [Masami Ueda, Hiroshi Yamaguchi, Rei Kondoh & Akari Kaida, 2006] Vidalia from Turnip Boy Commits Tax Evasion [Ryan Borbone, 2021] Sparkle Sparkle Neuromaze from Anodyne 2: Return to Dust [Melos Han-Tani, 2019] Eden from Darksiders [Scott Morton, 2010] Sunkiss Canyons from Blossom Tales II: The Minotaur Prince [Josie Brechner, 2022] Ending Theme 1 from Crystalis [Yoko Osaka, 1990] SUPPORT US Patreon: https://patreon.com/rpgera CONTACT US Website: https://rpgera.com Discord: https://discord.gg/cC73Heu Twitch: https://twitch.tv/therpgera Twitter: https://twitter.com/OriginalLDG Instagram: https://instagram.com/bryan.ldg/ Facebook: https://facebook.com/leveldowngaming RPGERA PODCAST NETWORK Very Good Music: A VGM Podcast The Movie Bar --- Send in a voice message: https://podcasters.spotify.com/pod/show/bgmania/message

Check out Southern Gothic! https://www.southerngothicmedia.com/follow This crossover with Tales from the Break Room features just some of the terrifying things Truckers encounter on the job! Enjoy these 11 DISTURBING Trucker Stories. Get some creepy merch at https://eeriecast.store/ Follow and review Tales from the Break Room on Spotify and Apple Podcasts! https://pod.link/1621075170 Join EERIECAST PLUS to unlock ad-free episodes and support this show! (Will still contain some host-read sponsorships) https://www.eeriecast.com/plus SCARY STORIES TIMESTAMPS: 0:00 INTRO 0:59 The Black Dog from The Wolfman 8:50 Behind the Mound from Merthra 14:06 One Rainy Night, A Lady in White from TheGoddessoftheVoid 14:06 I Hit A Ghost from Anonymous 22:33 Scariest Trucker Encounter from Ashu 28:21 Room 1209 from J. R. 32:19 Two Strange Occurrences While Trucking from LostTheyAre 36:27 The Open Road and the Wendigo from TheGoddessoftheVoid 48:18 Death Day on the Highway from Anonymous 54:30 The Shadow of Vidalia from Blitzed Moogle 58:20 Followed by a Trucker Twice from CricketGirl20 CREDITS: Story Music by GIMU LINKS:  Join my DISCORD: https://discord.gg/5Wj9RqTR3w Follow us on Spotify! https://open.spotify.com/show/3mNZyXkaJPLwUwcjkz6Pv2 Follow and Review us on iTunes! https://podcasts.apple.com/us/podcast/darkness-prevails-podcast-true-horror-stories/id1152248491   Submit Your Story Here: https://www.darkstories.org/ Get Darkness Prevails Podcast Merchandise! https://teespring.com/stores/darknessprevails Subscribe on YouTube for More Stories! https://www.youtube.com/channel/UCh_VbMnoL4nuxX_3HYanJbA?sub_confirmation=1 Learn more about your ad choices. Visit podcastchoices.com/adchoices

I was driving back from Vidalia, LA to NOLA after 2 weeks of being displaced after Hurricane Ida. I wanted to send some motivation and words of encouragement to all who needed. Stay motivated and enjoy the show. Thanks for the support! YouTube: https://www.youtube.com/c/lagniappelegends   Facebook: https://www.facebook.com/TheLagniappeLegends/  Subscribe and follow us at LagniappeLegends.com  Support the show at CashApp is $lagniappelegends #LagniappeLegends  #NewSeason 

Shane, Tonya, and special guest Beaux Pilgrim discuss the balance of automation and relationship building to create more time for your team members while creating long-term client relationships. Beaux Pilgrim is the founder of IA Blueprint, a unique Virtual Assistant organization specialized for the independent agent, as well as owner of Reed Insurance in Vidalia, Louisiana. Follow the IA Forward community of agents on LinkedIn, Facebook, and Instagram, or learn more at iaforward.com.

With Jeff out doing some OSR, Capt. Kevin and Capt. Kirk welcomed in Capt. Rich Gray to talk about this crazy February weather, all kinds of fishing, and turkey hunting too...makes sense, since Rich makes some of the best, most beautiful turkey calls around!Here's your L.V. Hiers gear tip of the week: Rich Gray hand-made Turkey calls are fantastic! Call Rich at 904-449-4073 to order yours.Here's your Ring Power CAT tip of the week: Mammoth Nation is an online marketplace that supports American and veteran-owned businesses. You can buy practically ANYTHING here…from ammo and clothes to steak seasoning and sporting goods. They support America First candidates and causes as well. Check them out at www.mammothnation.comHere's your Kirbyco Builders Inc. cooking tip of the week: Sweet Betsy Hush Puppy Mix is the best hush puppy mix ever! Get yours at Safe Harbor Seafood. Pro tip: Add some fresh Vidalia onions!!!

SMOKY SPICED BEANS Serves 6 to 8 1 Vidalia onion, chopped 1 clove garlic, minced 2 cans pinto beans, rinsed and drained 1 8-ounce can tomato sauce 1/2 cup water 1 1/2 teaspoons smoked paprika 1 teaspoon chipotle powder 1/2 teaspoon Adobo seasoning dash Cajun seasoning pinch of coarsely ground black pepper kosher salt (optional) Instructions Heat a large nonstick skillet over high heat. Add onions and dry sauté until translucent. Sprinkle a little bit of water as needed to prevent sticking to the pan. When the onion is golden, add garlic and toss in the pan until fragrant – or for about 30 seconds. Stir in beans, tomato sauce, water and seasonings, and bring to a simmer. Cover, and continue simmering on low heat until slightly thickened for about 3 to 5 minutes. Remove from heat and serve. Serving suggestions! Serve Smoky Spiced Beans… Over Ezekiel toast. Over baked sweet potatoes. With brown rice in a whole-grain tortilla. With mashed potatoes and broccoli. In a Seven-Layer dip. Spread a layer of beans in a glass dish. Top unsweetened nondairy yogurt, then salsa, avocado, red cabbage, yellow bell peppers, and cilantro.

Hey y'all! We are headed to Georgia this week where we discuss the murder of Cathy McNaughton.   Georgia Fun Fact: Vidalia onions can only be grown in Georgia per the Vidalia Onion Act of 1986. Only 20 counties are allowed to grow the trademarked onion, with the town of Vidalia, Georgia at the center.   Find us on the webs! Follow us on Instagram Like us on Facebook Support us on Patreon Rate, Review, and Subscribe on iTunes Music courtesy of Blanche

Since it is almost onion planting time, we decided to take our top 10 onion growing questions that are usually asked by viewers, customers, or fellow gardeners. Why are onions a great crop for homesteaders and home gardeners? They're low maintenance, rarely have any pest or disease pressure, and they have great storage! One key tip is to know what type of onion you need to be growing for your zone, short, intermediate, or long-day onions. Don't know? Check out our onion map! Top 10 Onion Growing Questions 1. Can I Grow A Vidalia Onion? Vidalia onions can only be grown in Georgia. According to the Vidalia Onion Act of 1986, there are only 20 counties in the United States that are allowed to grow Vidalia onions and sell them under the trademarked name. All of those counties are in Georgia, centered around the small town of Vidalia, Ga. 2. How Do You Cure Onions? Spread the onions out in a single layer, taking care not to bump or bruise them. Leave them to spread out in a single layer. Warm (75-80 degrees F), dry and breezy is ideal. As the onions are curing, their necks will gradually wither and the papery skins will tighten around the bulbs. 3. How Do You Store? How Long Will They Keep? You should store onions outside the refrigerator in a dry, dark, and cool place with good air circulation. 4. How Do You Know When To Harvest Onions? It's time to pull up your onion plants when at least half of the tops have turned mostly yellow and are laying down. As far as size is concerned, you can pull them out of the ground when they get as large as you'd like. The crop will need to be pulled and cured on the ground in the sunlight for at least 2 – 4 days After 2 – 4 days, gently shake off the dirt from the roots being careful not to bruise the bulbs, and get them prepared for curing. Ideally, you'll want to harvest your onion crop in the morning on a sunny day and the temperature is between 75°F – 80°F.While harvesting, be sure to pull out the onion by the bulb and not by the stems. Breaking the stems could leave the onion plant vulnerable to rot during the curing process. Also, if any of your onion plants have bolted (grown flower stalks) try to leave them intact. Trimming them could also introduce bacteria causing them to rot. 5. What is the difference between an onion set and an onion slip? Individual onion plants are known as "slips" and when onions plants are in bunches, that is when they are called "bunches". 6. Does Trimming The Onion Green Tops Improve Bulb Growth? When seedlings are young, trimming the tops will force more of the plant's energy into the root system and also the bulb forming just above it. Adding nitrogen, calcium nitrate, and potassium, when the onions are growing, helps to increase the bulb size. 7. Should I Transplant or Direct Seed? Transplanting small onion plants can give you more control over your results in the garden. Transplants give you a huge jumpstart on the season because they typically mature sooner and will end up giving you an earlier harvest. 8. How Much Water Do Onions Need? Overhead Watering - Water 1 1/2" per week using 2 applications of 3/4" each time. Drip Tape Irrigation - Run irrigation 3 times per week for 1 hour each time. Account for any rain that has occurred and adjust irrigation schedules accordingly and you should top watering 7-14 days before harvesting to let the onions start drying out 9. What Fertilizer Should I use? Onions are heavy feeders, you should not fertilize during the bulbing process. 1 week before planting - after adjusting your soil pH to 6.0 - 6.5, mix 1.5 cups per 10 ft. of row of Hoss Complete Organic Fertilizer with your soil. 2 weeks after planting - add 1 cup of Hoss 20-20-20 Premium Fertilizer per 20 ft. row. 4 weeks after planting - Mix 2 cup of 20-20-20 and 1-2 cups of Hoss Micro-Boost Micronutrient Supplement per 20 ft. row. Every 7 days alternate Hoss Ammonium Sulfate and Mirco-Boost.

All kinds of fishing talk on this episode, with Jeff sharing the fun he had while doing some OSR in southwest Florida. Kevin had some good stories, of course, and lots of calls to talk about everything happening in the water as well.Here's your L.V Hiers gear tip of the week: Jeff's new favorite bar to go to…Defense Soap. All soap is NOT created equal! Try it and you'll love it!defensesoap.comHere's your Ring Power CAT tip of the week: If you're caught offshore in one of these bad thunder storms we've been having… here are a couple of tips. Make sure you take down your antenna and put all the rods on the floor. Don't try and run through the storm. Just put your bow into the wind and ride it out! It usually lasts about 20 to 30 minutes. If you're close to the beach get in as close as possible. That way you won't have to deal with the waves. Most important thing: Stay calm!Here's your Kirbyco Builders Inc. cooking tip of the week: Shrimp Creole3 lbs of headed shrimp2 Vidalia onions2 stalks of celery3 tbs of garlic3 tbs Worcestershire sauce1/2 cup brown sugar3 tbs of tiger sauce1 cup of Heinz sugarfree Ketchup1/4 stick butter1 tbs mustard1 tsp salt1/2 tsp pepper5 tbs candied jalapeñosTbs lemon juice1/4 tsp paprika3 chopped tomatoesSauté the chopped onions and celery in a large sauté pan with tbs butter until done then add diced garlic and tomatoes with remaining butter for 5 minutes on low heat. Slowly add the rest of the ingredients on a low simmer stirring the ingredients. Simmer this on low heat for 10 minutes to ensure a good blend. Then add the shrimp and stir frequently to ensure shrimp get cooked for approximately 10-15 minutes. Serve over Jasmine or white rice.

No sheep dip on the Eason Biorach burn @Arranwhisky @HighlandPark @Ardbeg @Laphroaig #podcast #whisky #scotch #islay Co hosts : Good ol Boy Harmeet, Good ol Boy Justin, Made Man Brent, Made Man Maury, Made Man Bob SIPS – On this episode we discuss whisky from Arran, Highland Park, Ardbeg & Laphroaig.  Hey, could we have some more Vidalia onions in the studio? Justin is unaware there are no Vidalia onions in Scotland. Yes, Brent we know it has smoke. Bon, Von, whatever, it's tasty. If you were keeping track of the # of fruits named in this episode – 37. But smoky, says Brent again. We will be discussing this whisky and rating them from 1-5 with 5 being the best: Arran 10 Year Single Malt Scotch Whisky                            3 SIPS                 Arran Barrel Reserve Single Malt Scotch Whisky                     3 SIPS Arran Quarter Cask Single Malt Scotch Whisky                     4 SIPS Arran Sherry Cask Single Malt Scotch Whisky                     4 SIPS Arran 18 Year Single Malt Scotch Whisky                            5 SIPS Highland Park Cask Release 2                                               5 SIPS Ardbeg Traigh Bhan 19 Year 3rd Release                            4 SIPS Laphroaig Ian Hunter Series Book 3 – 33 Year Old                     5 SIPS   Peat Sissies™ is now a trademark of Sips, Suds, & Smokes. Be on the lookout for our T-shirts signed by Brent coming soon to a tasting near you. info@sipssudsandsmokes.com TW- @sipssudssmokes IG/FB - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple & Google Podcasts, PRX, Spotify, Stitcher, Soundcloud, and nearly anywhere you can find a podcast. Enjoying that cool Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here: https://amzn.to/2Xblorc The easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes”  Credits: TITLE: Maxwell Swing PERFORMED BY: Texas Gypsies COMPOSED BY: Steven R Curry (BMI) PUBLISHED BY: Alliance AudioSparx (BMI) COURTESY OF: AudioSparx   TITLE: Flapperjack PERFORMED BY: Texas Gypsies COMPOSED BY: Steven R Curry (BMI) PUBLISHED BY: Alliance AudioSparx (BMI) COURTESY OF: AudioSparx   TITLE: Back Roads PERFORMED BY: Woods & Whitehead COMPOSED BY: Terry Whitehead PUBLISHED BY: Terry Whitehead COURTESY OF: Terry Whitehead Post production services : Pro Podcast Solutions Advertising sales: Global, True Native Media Solutions, PodBean Content hosting services: PRX, NCRA, Radio4All, PodBean, Soundcloud

No sheep dip on the Eason Biorach burn @Arranwhisky @HighlandPark @Ardbeg @Laphroaig #podcast #whisky #scotch #islay Co hosts : Good ol Boy Harmeet, Good ol Boy Justin, Made Man Brent, Made Man Maury, Made Man Bob SIPS – On this episode we discuss whisky from Arran, Highland Park, Ardbeg & Laphroaig. Hey, could we have some more Vidalia onions in the studio? Justin is unaware there are no Vidalia onions in Scotland. Yes, Brent we know it has smoke. Bon, Von, whatever, it's tasty. If you were keeping track of the # of fruits named in this episode – 37. But smoky, says Brent again. We will be discussing this whisky and rating them from 1-5 with 5 being the best: Arran 10 Year Single Malt Scotch Whisky 3 SIPS Arran Barrel Reserve Single Malt Scotch Whisky 3 SIPS Arran Quarter Cask Single Malt Scotch Whisky 4 SIPS Arran Sherry Cask Single Malt Scotch Whisky 4 SIPS Arran 18 Year Single Malt Scotch Whisky 5 SIPS Highland Park Cask Release 2 5 SIPS Ardbeg Traigh Bhan 19 Year 3rd Release 4 SIPS Laphroaig Ian Hunter Series Book 3 – 33 Year Old 5 SIPS Peat Sissies™ is now a trademark of Sips, Suds, & Smokes. Be on the lookout for our T-shirts signed by Brent coming soon to a tasting near you. info@sipssudsandsmokes.com TW- @sipssudssmokes IG/FB - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf. Available on Apple & Google Podcasts, PRX, Spotify, Stitcher, Soundcloud, and nearly anywhere you can find a podcast. Enjoying that cool Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here: https://amzn.to/2Xblorc The easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” Credits: TITLE: Maxwell Swing PERFORMED BY: Texas Gypsies COMPOSED BY: Steven R Curry (BMI) PUBLISHED BY: Alliance AudioSparx (BMI) COURTESY OF: AudioSparx TITLE: Flapperjack PERFORMED BY: Texas Gypsies COMPOSED BY: Steven R Curry (BMI) PUBLISHED BY: Alliance AudioSparx (BMI) COURTESY OF: AudioSparx TITLE: Back Roads PERFORMED BY: Woods & Whitehead COMPOSED BY: Terry Whitehead PUBLISHED BY: Terry Whitehead COURTESY OF: Terry Whitehead Post production services : Pro Podcast Solutions Advertising sales: Global, True Native Media Solutions, PodBean Content hosting services: PRX, NCRA, Radio4All, PodBean, Soundcloud