Podcasts about zojirushi

Dave makes one of his favorite dishes, one he is still trying to truly taste: a plain bowl of white rice. He talks about trying to train his palate to tune out all of the noise, with plain white rice serving as his guide. Dave also asks whether the Michelin Guide, the world, or even he himself is learning and listening enough to decree what is good and worth rewarding.Who would have thought we could get so deep from plain white rice? And that's exactly the point.Learn more about Elkano: https://www.restauranteelkano.com/Learn more about Sugita: https://www.theworlds50best.com/discovery/Establishments/Japan/Tokyo/Sugita.htmlRead 'Pachinko' by Min Jin Lee: https://bookshop.org/p/books/pachinko-national-book-award-finalist-min-jin-lee/d6ef3fcf56d5a91eLearn more about Zojirushi rice cookers: https://store.zojirushi.com/collections/rice-cookers?srsltid=AfmBOorxDmevQ4M8n5qP8GXobWRAC3ACAM1yAStY-uwY_T9Yovec3cPGLearn more about Cuckoo rice cookers: https://cuckooamerica.com/collections/rice-cookers?srsltid=AfmBOoqGfIxRhKwQYiq9Z5rf2Q1iRdcpLCPwL0a22pYKn4kjEAau92_ILearn more about Providence: https://providencela.com/Listen to Dave's Moth talk where he talks about Michelin stars: https://themoth.org/radio-hour/eaten-adventures-in-foodLearn more about Alinea: https://www.alinearestaurant.com/Learn more about Masa: https://www.masanyc.com/Learn more about the Inn at Little Washington: https://www.theinnatlittlewashington.com/Read 'The Perfectionist: Life and Death in Haute Cuisine': https://amzn.to/4jullPH Host: Dave Chang Majordomo Media Producer: David Meyer Majordomo Media Coordinator: Molly O'Keeffe  Spotify Producer: Felipe Guilhermino Additional Crew: Jake Loskutoff, Nikola Stanjevich, Michael Delgado Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

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

Ever since I was sent the Toshiba Rice Cooker last year, I've been using it like crazy to not only cook rice, but also stews, cakes, and more. For the longest time, I've heard about the famed company Zojirushi and their top of the line rice cookers that professionals use, especially the hilarious YouTube personality Nigel Ng aka Uncle Roger that swears by their products.

Sheng Wang is bringing that uncle energy. He's showing up to the function with beer and peanuts, staying way too long, and then heading to the nearest botanical garden. Sheng tells the Aunties about his favorite ways to snack, including the peanut source he wants to gatekeep, and why he no longer has capacity for stuff. Plus, indulge in Sheng's dulcet tones as he reads us a Mary Oliver poem.  We want to hear from you! Drop us a message on Speakpipe. Subscribe to the Add to Cart newsletter for juicy extras. Please note, Add To Cart contains mature themes and may not be appropriate for all listeners.  To see all products mentioned in this episode, head to @addtocartpod on Instagram. To purchase any of the products, see below.  The Zojirushi water bottle is classic and no fuss The Kirkland Virginia Peanuts from Costco are a solid snack choice  Sheng wants to gatekeep the peanuts from Dai Ho in California Did you know a membership to the American Horticultural Society gives you access to 345 public gardens and arboreta across North America?  Sheng is coming to your city! Catch him on tour Stay up to date with us on Twitter, Facebook, and Instagram at @LemonadaMedia.  Joining Lemonada Premium is a great way to support our show and get bonus content. Subscribe today at bit.ly/lemonadapremium.  Click this link for a list of current sponsors and discount codes for this show and all Lemonada shows: lemonadamedia.com/sponsorsSee omnystudio.com/listener for privacy information.

According to court documents, police believe the Hells Angels used a two-bedroom condo unit in Yorkville as a stash house for cash; New Year's Eve celebrations in Toronto are expected to begin at 10 p.m., culminating in a large fireworks display along the waterfront; and, a $53 travel mug from Zojirushi can keep drinks hot for 13-and-a-half hours, 6 hours longer than its closest competitor.

 Techstination, your destination for gadgets and gear.   I'm Fred Fishkin.     Aritificial Intelligence is everywhere it seems, but in a rice cooker?  The latest flagship rice cookers coming from Zojirushi this year will use AI to cook rice to an individual's taste.  Marketing Manager Marilyn Matsuba...

Techstination interview: Zojirushi building AI into a rice cooker

im on that neurofuzzy tip now, bout to do a giveaway

Kayleen and Jordan may have been promoted to Coordinating Podcasters, but they're still the same old hosts you know and love. This week they're talking about the fifteenth episode of NewsRadio, “Negotiation”!   Recommendations: Kayleen - the Zojirushi vacuum mug and PopSockets Jordan - the Aeropress coffee maker and Piranesi by Susanna Clarke   Theme music is "You Say But You Don't Know" by Trouble's Afoot   Game music is "Mistake" by Sportsguitar

Welcome back to the Happy House.   Hentai News: Man arrested for sex with a goat Morocco Univeristy scandal involving sex for grades Teenager gets USB cable stuck in urethra China bans yaoi games [updated story] Texas mother interrupts school board to discuss anal sex   Hello Kitty Time: Halloween event at Puroland Cast list of Jujusu Kaisen Sanrio collaboration Zojirushi x Hello Kitty rice cooker   Hentai Reviews: On a Lustful Night Mingling with a Priest Dragon Knight Gaiden   Thanks for tuning in, see you next show!

In this episode of Witchcast Podcast, it's story time again! Kate tells the tale of the Witch of Yazoo and Emily takes us down the rabbit hole of the surprising witchy origins of the Zojirushi rice cooker song! Then Kate draws a card from her Universal Goddess Tarot deck. Links on our website, witchcastpodcast.com! 

Dr. Don and Professor Ben talk about the risks of only rinsing a colander. Dr. Don - not risky

Joining the Circus as a teenager, pursuing acting in New York City, mental health awareness and social justice bakeries….This week, we explore the diverse lifestyle of Jacob Tischler, a Vermont born artist and a true Renaissance Man. He founded Starter, a social justice bakery recognizing donations made to the civil rights movement with homemade sourdough breads and goods. Some interesting things about Jacob (from his website https://www.jacobtischler.com/bio-resume): · I live in NYC, but am a Vermonter at heart​· I bake sourdough bread from scratch using my homemade starter​· I had three llamas growing up: Hook, Sherlock, and Crackers​· I have lived in a minimum of 4 states/year for the past 4 years · My last name is German, and means "Table-maker"​· I was in the circus for four years​· If I weren't acting, I'd be fly-fishing​· I travel with my own cookware, including a 6 quart dutch oven, my grandma's cast-iron skillet, and a Zojirushi coffee machine Links from episode: Jacob’s Website: https://www.jacobtischler.com/Jacob’s Instagram: @yaycub.tischlerStarter Instagram: @startervt Content Referenced:The Subtle Art of Not Giving a Fuck- Mark Manson Norman Lear- "Over, Next" Follow our Instagram page @jackofalltrades_podcast for updates on new releases, guests and more! Follow our host, Sarah Bishop on Instagram @sarahpbishop for more about what she does! Song: Strong- written by Sarah Bishop, arranged and played by Laura Lynn Crytzer

Dr. Don and Professor Ben talk about the risks of eating rice left in a waming rice cooker over night Dr. Don - not risky

Alanis Morissette sings “Ablaze” on Jimmy FallonZojirushi NS-ZCC10 5–1/2-Cup Neuro Fuzzy Rice Cooker and Warmer21" Cordless Lawn Mower by EGO POWER+15" Cordless String Trimmer w/ Carbon Fiber Split Shaft

Gail Carriger and Piper J. Drake talk about rituals to remind you that you're home -- or home comforts. * new episode! Where have you been? Or rather, how has it been at home? Piper and her partner rearranged their living room to sacrifice space for better sound buffering as they are each on separate videoconferencing as they work day jobs remotely.  Gail and her partner rearranged their living room to open up more space, but need to set up curtain rods for videoconference background. Main Topic Rituals that remind Gail and Piper of home, that they're home, and what they enjoy now. Gadgets! Gail – Korean Milk Sheet Mask (https://www.amazon.com/gp/product/B07H76M36L) Piper – Epsom salts (https://www.amazon.com/Teals-Epsom-Salt-Bundle-Items/dp/B00RM1ZGTK) Shout out to Piper's singing rice cooker from Zojirushi (https://www.amazon.com/Zojirushi-NS-TSC10-Uncooked-Cooker-1-0-Liter/dp/B0074CDG6C/) Shout out to Etude House's Sheet Masks (https://www.etude.com/int/en/index.php/pack-mask/mask-sheet.html) Special thanks to Kelly for editing this episode! Thanks for listening. Travel smart. Pack the snacks! – – –  Get your question featured on an episode by saying hi on social media:       Facebook.com/20minDelay      @20minDelay      @PiperJDrake      @GailCarriger Use the hashtag: #20mindelaypodcast

Curtis Bell is a Private Chef and the small business owner of MisoHot in Denver, Colorado. He grew up with food either stirring mac n cheese or hanging with his father and his friends as they smoked cigars, after dinner at spots like The Fort and The Palm. It was in the early days that Curtis spent time with Chef Mika at famed Trinity Grill and he knew, he was meant to be a chef. He is a born entrepreneur and goes from lemonade stands to a culinary magazine to his current CPG hot sauce venture. We talk with one of his #UnsungHospitalityHeroes, Dave Kenney, who Curtis heralds for his flexibility in creating paleo, gluten free, vegetarian, keto and just about any dietary needs of his customers, at Caveman Chefs. Website - misohot.co Facebook - /misohotofficial Instagram - @chefcurtisbell @misohotofficial Where are you from originally? Born in Aurora CO, raised in Lakewood, CO. First job in the industry? Piggin' Out BBQ in Lakewood, CO. I started as a dishwasher there the same week that I turned 14 and was able to legally work. Proudest moment of your career? Over the past few years I have felt quite proud to be able to mentor high school students for cooking competitions. Giving back to where I started is an incredible feeling. Also, Every time I have landed a big new position or client, those moments are always pretty amazing. Oh, also, launching MisoHot in less than 6 months and selling over 1000 jars of product in the first month was a pretty special feeling. Two things most people don't know about you? This is a tough one, I'm a pretty open book. One would be that some friends and I attempted to start a rap group in high school. I'm glad that didn't work out to be honest. Second, I'd say most people don't know just how many small business start-ups I have been a part of. From a magazine, to a natural glue for cigars, I have helped start a lot of different ventures. Food and/or drinks staples in your house? I almost always have fresh hot rice in my treasured Zojirushi rice cooker. I seriously go through about 20# of rice per month, and I live alone. As far as drinks, I drink matcha everyday, Tenzo Tea matcha to be specific. I stopped drinking coffee a couple years ago to cut down on caffeine and acid consumption. Words to live by? Two quotes that have been driving my motivation as of late are: "People confuse me, food doesn't" -Anthony Bourdain (my girlfriend had this printed on custom sharpies for me) and "If you have reached the top, it's your new bottom. There's always room to keep climbing" -Unknown -- That second one is the background on my phone. A constant reminder to keep pushing for more. I always say to people that the only difference between dreams and reality, is just doing it. Instead of calling it a dream, call it your plan. An experienced Private Chef and Culinary Educator, Curtis Bell is a graduate of The Culinary Institute of America with an AOS degree in Culinary Arts. He grew up right here in Denver, Colorado, and returned after culinary school to pursue his career. Over the past decade he has worked in fine dining establishments across the country, from New York City to Vail, and has cooked in the homes of billionaires, politicians, athletes and celebrities. For the past 9 years he has worked as a private chef for clients in the Denver area. He has recently launched a company called MisoHot, a miso based chili paste condiment. Also, he is currently the private chef to Von Miller.

Jonathan Schoenfelder joins the podcast to talk about his chapbook Branch Life (available for free! Read it!). We also talk about the time Zojirushi wished him a happy birthday.

When your trip requires enough luggage that you MUST check a bag, what does the experienced traveler do?   Time Stamped Show Notes: 0:25 – Intro (Steampunk Girl by John Anealio)    Host Introduction; Gail Carriger and Piper J Drake 1:01 - Gail went to PHX (Phoenix) and has THOUGHTS 2:26 - The internet told her it would be hot, sure, duh - but the taste of the filtered water is... awful - the worst Gail has experienced the world over 3:28 - Piper's water heater that had a hole eaten through it: Zojirushi --> https://amzn.to/2Ela16h   - - -  Main Topic -> Checking a Bag 6:34 - What is it that makes even experienced/prepared travelers like our hosts check their bags?  (Hint: it tends to be lengthy cons where sales are necessary and/or bringing things internationally to family) 7:36 - shared checked bag protocol (when traveling with a partner) - plus details on being prepared for a cruise and dealing with porters 9:539 - be aware of the maximum possible overhead space 10:04 - its never as big a deal to fly home with a checked bag as it is to check a bag on your way to your travel destination; traveling with a non-expanded bag on your way out allows you to expand it and check said bag on the way home 11:15 - checked bags allow you to reduce bulk; take advantage of this redistribution luxury 12:30 - traveling with a camera (DSLR) or a Gary Fong light filter (that fits inside your hat?) 13:13 - changing the "how" and "type" of your bag when knowing you'll be checking a bag (clam-shell, hard-sided, and other options) 14:42 - tiny rolly totes can be stacked on the checked bag once you get it back (...if you do...) 16:00 - a continuation of the ongoing roller-bag versus backpack argument between Piper and Gail 17:45 - look back in the archive for the achilles' tendon damage podcast 18:15 - have an emergency outfit in your carry-on regardless of if you're checking your bag 19:30 - obtaining a "care-kit" from the airline you're flying 20:05 - take a picture of your bag so you can show it to a luggage attendant, just in case 21:00 - can you tell the ladies have favorite travel stories?  :P 23:11 - make sure you do something to differentiate your checked bag from other checked bags and DO be prepared for said bag to be lost (don't allow a missing bag to ruin your trip)   – – –  Gadgets! 23:35 - luggage accessories  Gail - tupperware with snap-top for hats/fascinators'/steampunk accouterments/snacks https://amzn.to/2Pts3Wn  Piper - space-saver compression bags https://amzn.to/2EcBtUg  - - -  26:31 - Outro and thanks to: Producer Matt Special thanks to Dan Sawyer of Artistic Whisper for editing this episode! Thanks for listening; Travel smart and pack the snacks! - - -  Get your question featured on an episode by saying hi on social media:       Facebook.com/20minDelay      @20minDelay      @PiperJDrake      @GailCarriger Use the hashtag: #20mindelaypodcast  

On 'The New Screen Savers' recorded on Saturday, September 8, 2018, with Megan Morrone and Alex Lindsay: FCC chairman Ajit Pai is suggesting "new transparency obligations" for web giants like Google, Facebook, and Twitter. Ars Technica Senior IT Reporter Jon Brodkin joins Megan and Alex to discuss. Jason Howell takes the Skydio R1, a drone that flies and shoots 4K video all on its own using AI and computer vision, out for a spin with CEO Adam Bry.  Alex shows some of his geeky cooking gadgets that will make your life easier. And we talk data recovery on macOS and answer more of your questions in our Call for Help and Mail Bag.  Hosts: Megan Morrone and Alex Lindsay Guests: Jon Brodkin, Adam Bry, and Jason Howell The New Screen Savers records live every Saturday at 3PM Pacific on twit.tv/live. Episodes are available for download and streaming later that evening at https://twit.tv/shows/new-screen-savers. Sponsors: twit.cachefly.com RocketMortgage.com/NSS

On 'The New Screen Savers' recorded on Saturday, September 8, 2018, with Megan Morrone and Alex Lindsay: FCC chairman Ajit Pai is suggesting "new transparency obligations" for web giants like Google, Facebook, and Twitter. Ars Technica Senior IT Reporter Jon Brodkin joins Megan and Alex to discuss. Jason Howell takes the Skydio R1, a drone that flies and shoots 4K video all on its own using AI and computer vision, out for a spin with CEO Adam Bry.  Alex shows some of his geeky cooking gadgets that will make your life easier. And we talk data recovery on macOS and answer more of your questions in our Call for Help and Mail Bag.  Hosts: Megan Morrone and Alex Lindsay Guests: Jon Brodkin, Adam Bry, and Jason Howell The New Screen Savers records live every Saturday at 3PM Pacific on twit.tv/live. Episodes are available for download and streaming later that evening at https://twit.tv/shows/new-screen-savers. Sponsors: twit.cachefly.com RocketMortgage.com/NSS

17 Stunden später. Welche der drei Flaschen war nun die beste? Wofür kann man sie am besten einsetzen? FLSK Flask, Zojirushi oder Tupperware?

We've got a fun discussion today! I have Stacy Myers with me and we are discussing healthy living, bread making, and even how to grind your own flour!!  It was a fun chat and inspired me to get in the kitchen and to enjoy it more. Listen in today!  Listen to the Podcast: We also recorded this blog post as an audio podcast. If you want to listen in instead of reading, click play below or do a combination of both  And don’t forget to subscribe to the podcast in iTunes.  Right click here and save-as to download this episode to your computer. Finding a balanced approach to healthy living I love Stacy's emphasis on healthy eating and healthy living! It's important to be aware of what we eat but it's also good to strike a good balance between healthy eating and realistic living. I love Stacy's approach to eating "poorganic" and the 80/20 rule. Check out her articles to learn more!  Grinding Your Own Wheat One of the main reasons I wanted to have Stacy on the show was to talk about grinding your own grain. It might seem overwhelming and daunting, but grinding your own grain is actually really doable!  Make sure to follow Stacy and myself over on Instagram to see the behind the scenes of our baking days!  Links & Resources:  Follow Stacy on Instagram Follow Jami on Instagram The Bread Beckers Website A great source for grains with only $4.99 shipping My FAVORITE cookbook for using freshly ground grains Zojirushi bread maker (the bread machine that both Stacy and I have) The grain mill that Stacy has The grain mill that Jami has The EWG Skin Deep Database

We've got a fun discussion today! I have Stacy Myers with me and we are discussing healthy living, bread making, and even how to grind your own flour!!  It was a fun chat and inspired me to get in the kitchen and to enjoy it more. Listen in today!  Listen to the Podcast: We also recorded this blog post as an audio podcast. If you want to listen in instead of reading, click play below or do a combination of both  And don’t forget to subscribe to the podcast in iTunes.  Right click here and save-as to download this episode to your computer. Finding a balanced approach to healthy living I love Stacy's emphasis on healthy eating and healthy living! It's important to be aware of what we eat but it's also good to strike a good balance between healthy eating and realistic living. I love Stacy's approach to eating "poorganic" and the 80/20 rule. Check out her articles to learn more!  Grinding Your Own Wheat One of the main reasons I wanted to have Stacy on the show was to talk about grinding your own grain. It might seem overwhelming and daunting, but grinding your own grain is actually really doable!  Make sure to follow Stacy and myself over on Instagram to see the behind the scenes of our baking days!  Links & Resources:  Follow Stacy on Instagram Follow Jami on Instagram The Bread Beckers Website A great source for grains with only $4.99 shipping My FAVORITE cookbook for using freshly ground grains Zojirushi bread maker (the bread machine that both Stacy and I have) The grain mill that Stacy has The grain mill that Jami has The EWG Skin Deep Database

The annual Gluten Free Cookie Swap on Facebook always draws excitement. Who doesn't love cookies? And these are the best! Cookie bakers from all over the US compete by sharing their best GF cookie recipes here: https://www.facebook.com/GlutenFreeCookieSwap/ The top vote getters then compete in a bake off! Find out who takes top honors and wins thousands of dollars in prizes from sponsors like Zojirushi, Cuisinart, Pascha Chocolate, Enjoy Life Foods, gfJules and Words with Boards. Plus find the recipes so you can make them yourself! More information on the rules, contest and prizes:  https://gfjules.com/7th-annual-gluten-free-cookie-swap/  

For a grain that is a staple in so many different cultures, rice is surprisingly difficult to cook. Most stove burners don't have a setting that's low enough to steam it properly without the pot boiling over, or scorching it. A perfectly-cooked pot of rice needs constant vigilance. That's why most people who cook rice with any regularity usually own a dedicated rice cooker. The Zojirushi NL-BAC05 is as perfect a type of this kitchen appliance as any I've ever used.

Coffee has quickly become a conundrum for US. Do you K-cup or Nespresso? Do you Pour-over or Pull a shot? To grind or pre-grind...that is the question?AJ ANTI-Kcup/podding -1 for non compostable products and -1 for cost. +1 for convinence...and thats about itChris Annoyingly naive coffee newb; tall mocha with whipped cream for over a decade.Chris - Best Coffee accessory? CoffeeVac. $15 on Amazon. One of the most-used gifts by my wife. Airtight coffee bean container. Keeps 'em fresh. AJ Coffee Accessory; a good ceramic bur hand grinder that is adjustableTo me doesn't matter if it is as fancy as a PorlexOr pretty (like the one I have) Cleaver ChefChris - Best Travel Mug? According to TheSweetHome.com, it's the Zojirushi 16-ounce Stainless Steel Mug, $26 on Amazon. The Sweet Home also mentions the Oxo Good Grips Water Bottle Cleaning Set, $13.50 on Amazon.... or BBB?AJ My mug- a ceramic everything mug, made by Starbucks (and yes- I complain that Woods don't make one often)AJ For me, coffee is just as much a part of me and my culture, as it is my daily routine. However, on the weekend, or in the evening, it is almost ritualistic. Slowing down and hand doing everything is just a must. Hand grid beans (yes you hear right) and making a cup of coffee by hand (by way of only a flame) I think really brings the value on something we often either over value (at $5 a white cardboard cup) or under- appreciate (buying cheap coffee that we don't know where it comes from) After months of looking at different machines- finally settled on one; and couldn't be happierFor a hot moment; considered portable espresso makers;MinispressoStaressoHandpressoThe real dealKamira- handmade in Sicily Italy http://www.espressokamira.com/prodotto.php?id=15Steel- works great with inductionThe long time champBialetti “Moka Pot” the tired and true (made in Italy) https://www.bialetti.com (Patented first in 1933)Made of aluminum- can put “foodies” off or won't work for folks with induction top kitchensConnect With UsAJ: patreon.com/ajbarse or follow me on Twitter/Instagram both are @ajbarseChris: Sign up for my Quiet Conversations newsletter at bit.ly/quietchris or you can find me on Twitter, Instagram, and Medium as @mnmltek.Be sure to also tune into us on Bellingham KMRE 102.3LP at 1:30 pm on SATURDAYS and 9:00 am on THURSDAYS. Leave us a voicemail: 201-731-8324, that's 201-731-TECH.Ask us a question about technology or anything else about Bellingham —ASKED NICELY, of course —we may include it in one of our future shows.Thank You for Joining UsSubscribe to us on iTunes, Google Play Store, Soundcloud, Spreaker, or wherever else you podcast. And check out our website at bellinghampodcast.com

This week Jesse and Kevin talk about Hobbits kissing, good and bad covers of songs from Hamilton, how to make tea if you're a snob, unpopular opinions about the Yeti ramblers, finding beer on a college campus, weird foods, weird infused vodkas, Kevin's weird collections, cool Christmas presents, and rabid puppies. Links The Hamilton Mixtape is out. Kevin likes Queen Latifah and Jesse hates Jimmy Fallon. Jesse really likes Childish Gambino's new album "Awaken, My Love!". His show Atlanta is also great. Kevin uses a Zojirushi kettle and Jesse likes their travel mugs. Jesse accidentally bought a very bad tea kettle. Kevin does Penny Arcade pin trading. Kevin discusses various sorting algorithms. Cards Against Humanity dug a tremendous hole in the earth. Kevin introduces Jesse to the works of Chuck Tingle.

02:03 - Laurent Bossavit Twitter GitHub Institut Agile 03:11 - The Leprechauns of Software Engineering by Laurent Bossavit 04:52 - The 10x Programmer Code Complete: A Practical Handbook of Software Construction, Second Edition by Steve McConnell 13:07 - The Custom Defects Curve 15:33 - Leprechauns and Local Truths (Does Needing to Prove Others Wrong = Fear?) 22:53 - The Feedback Cycles 25:09 - Agile, Waterfall, and The Software Crisis Thinking, Fast and Slow by Daniel Kahneman “Bugs in the brain” = Cognitive Biases 32:30 - Estimations, Calibration and Assessments How to Measure Anything: Finding the Value of Intangibles in Business by Douglas W. Hubbard Expert Political Judgment: How Good Is It? How Can We Know? by Philip E. Tetlock Software Estimation: Demystifying the Black Art by Steve McConnell     38:16 - Starting Points/Research Skills for Identifying Leprechauns 1. Skepticism 2. Curiousity 3. Tenacity 43:14 - The Value of Leprechauns 46:46 - “Most of our job is learning.” 50:44 - The Definition of “Insanity” => Experimentation QWERTY vs Dvorak Picks The Leprechauns of Software Engineering by Laurent Bossavit (Avdi) The Crystal Programming Language (Avdi) Zojirushi (Avdi) The Elm Programming Language (Laurent) Smarter Every Day 133: The Backwards Brain Bicycle (Laurent) Station Eleven by Emily St. John Mandel (Laurent) How to Measure Anything: Finding the Value of Intangibles in Business by Douglas W. Hubbard (Jessica)

02:03 - Laurent Bossavit Twitter GitHub Institut Agile 03:11 - The Leprechauns of Software Engineering by Laurent Bossavit 04:52 - The 10x Programmer Code Complete: A Practical Handbook of Software Construction, Second Edition by Steve McConnell 13:07 - The Custom Defects Curve 15:33 - Leprechauns and Local Truths (Does Needing to Prove Others Wrong = Fear?) 22:53 - The Feedback Cycles 25:09 - Agile, Waterfall, and The Software Crisis Thinking, Fast and Slow by Daniel Kahneman “Bugs in the brain” = Cognitive Biases 32:30 - Estimations, Calibration and Assessments How to Measure Anything: Finding the Value of Intangibles in Business by Douglas W. Hubbard Expert Political Judgment: How Good Is It? How Can We Know? by Philip E. Tetlock Software Estimation: Demystifying the Black Art by Steve McConnell     38:16 - Starting Points/Research Skills for Identifying Leprechauns 1. Skepticism 2. Curiousity 3. Tenacity 43:14 - The Value of Leprechauns 46:46 - “Most of our job is learning.” 50:44 - The Definition of “Insanity” => Experimentation QWERTY vs Dvorak Picks The Leprechauns of Software Engineering by Laurent Bossavit (Avdi) The Crystal Programming Language (Avdi) Zojirushi (Avdi) The Elm Programming Language (Laurent) Smarter Every Day 133: The Backwards Brain Bicycle (Laurent) Station Eleven by Emily St. John Mandel (Laurent) How to Measure Anything: Finding the Value of Intangibles in Business by Douglas W. Hubbard (Jessica)

02:03 - Laurent Bossavit Twitter GitHub Institut Agile 03:11 - The Leprechauns of Software Engineering by Laurent Bossavit 04:52 - The 10x Programmer Code Complete: A Practical Handbook of Software Construction, Second Edition by Steve McConnell 13:07 - The Custom Defects Curve 15:33 - Leprechauns and Local Truths (Does Needing to Prove Others Wrong = Fear?) 22:53 - The Feedback Cycles 25:09 - Agile, Waterfall, and The Software Crisis Thinking, Fast and Slow by Daniel Kahneman “Bugs in the brain” = Cognitive Biases 32:30 - Estimations, Calibration and Assessments How to Measure Anything: Finding the Value of Intangibles in Business by Douglas W. Hubbard Expert Political Judgment: How Good Is It? How Can We Know? by Philip E. Tetlock Software Estimation: Demystifying the Black Art by Steve McConnell     38:16 - Starting Points/Research Skills for Identifying Leprechauns 1. Skepticism 2. Curiousity 3. Tenacity 43:14 - The Value of Leprechauns 46:46 - “Most of our job is learning.” 50:44 - The Definition of “Insanity” => Experimentation QWERTY vs Dvorak Picks The Leprechauns of Software Engineering by Laurent Bossavit (Avdi) The Crystal Programming Language (Avdi) Zojirushi (Avdi) The Elm Programming Language (Laurent) Smarter Every Day 133: The Backwards Brain Bicycle (Laurent) Station Eleven by Emily St. John Mandel (Laurent) How to Measure Anything: Finding the Value of Intangibles in Business by Douglas W. Hubbard (Jessica)

Have you entered our Zojirushi rice cooker giveaway yet? If not, don’t forget to head on over and enter… the contest ends tomorrow! Chopsticks are called hashi in Japanese. They are also known as otemoto or o-temoto, a phrase which is commonly printed on the wrappers of disposable chopsticks. “Te” means hand and “moto” means […]

Have you entered our Zojirushi rice cooker giveaway yet? If not, don’t forget to head on over and enter! Miso. It’s about time we talked about it… it is a part of our podcast’s name, after all! Alright… so we know miso is important in Japanese cooking. But what exactly is it? Fermented soybean paste. […]

Make sure you don’t miss the Zojirushi giveaway we’re doing! How is rice grown? In Japan, young seedlings are first raised in nursery beds until they are large enough to be transplanted into water-filled paddy fields during the rainy month of June. The rice needs a long, hot growing season and a warm, dry maturing […]

It's your boy, the big dog pitbull, dropping' bombs on 'em with Zojirushi action journals, Dragon Age II economics, the 3DS launch, Pac-Man Battle Royale, Fight for Relief, Resident Evil, Duke Nukem delays, and more! Yo, rewind that!This show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/5928697/advertisement

This week Nathan and Conlan talk about Michigan 4th of July, Russian spy ring, Breach, Dyson fan, safety saw ,scream drill, door to door sales-children, baseball, crazed banker, Imax, Inception, the A-Team, Steve Jobs response to Foxcon suicides, Ipad apps, Zojirushi rice cooker, Chinese food, Teeth, Multi-dimensional Drugs. Email: wierdoesandwarriors@gmail.com

Yulin Kuang is director and creator of the Streamy Award winning series I Ship It. She knows how to turn her nerdiness into a super power, and she can help you! Fandom, twitter, and networking secrets await on episode 51 of Just Shoot It. Check out I Ship It here: http://www.cwseed.com/shows/i-ship-it/episode-1/?play=9f4565fe-4b2c-4e62-b3ab-8eeee9d38851 Yulin's unpaid endorsement: The Bullet Journaling tag on tumblr (and organizational systems in general) Oren Kaplan: Shoot establishing shots and Matt: The best Zojirushi thermos: https://www.amazon.com/Zojirushi-SM-KA48BA-16-Ounce-0-48-Liter-Stainless/dp/B004LP0DYS Follow @YulinKuang and, as always, follow @MrMattEnlow and Oren @SmiteyPieLeg on twitter. For more episodes visit JustShootitPodcast.com Show your support: rate and review us on iTunes. https://itunes.apple.com/us/podcast/just-shoot-it-podcast-on-directing/id995859414 Send feedback to @justshootitpod or justshootitpod@gmail.com or Call us at (262) 6-SHOOT-1, and we’ll air your voicemail on the show! Music was provided by the free music archive and by Jahzzar.Support this podcast at — https://redcircle.com/just-shoot-it-a-podcast-about-filmmaking-screenwriting-and9776/donations