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A weekly podcast about the state of and advances in Green Technology and Sustainable Energy.

Green Tech Weekly

A look at YC startups and their founders.

Founder Mode

Written &amp; Performed by The Trusted. Copyright 2024.
Find them on NOSTR &amp; all socials.

The Lightning

Welcome, bread enthusiasts and curious bakers, to the very first episode of “Breaking Bread”! I’m your host, Rachel Parker, and I’m thrilled to have you join me on this journey through the wonderful world of yeasted and sourdough breads. Before we dive in, let me tell you a little about myself and why we’re here. I’ve been baking bread for over two decades, written a few books on the subject, and I’m the proud admin of an amazing online community of bread lovers. Our group, “Baking Great Bread at Home,” has grown to include thousands of members worldwide, all united by our passion for the perfect loaf. Now, why a podcast? Well, as much as I love the written word, there’s something special about sharing the sights, sounds, and yes, even the smells of bread-making. Okay, maybe we can’t share the smells just yet, but I promise, your imagination will be working overtime! In each episode of “Breaking Bread,” we’ll explore everything from basic techniques to advanced artisanal methods. We’ll demystify the science behind that perfect crumb, share tips and tricks, and even delve into the rich history and cultural significance of bread around the world. But this isn’t just my show – it’s ours. In future episodes, we’ll be featuring guests from our community and other expert bakers. We’ll answer your questions, share success stories, and maybe even commiserate over those loaves that didn’t quite rise to the occasion. Now, let me give you a taste of what’s coming up in today’s inaugural episode: First, we’ll be tackling one of the most common questions I get in our group: “Why won’t my sourdough starter… well, start?” I’ll share some troubleshooting tips that’ll have your wild yeast thriving in no time. Then, we’re going to explore the fascinating world of heritage grains. I’ll introduce you to some old-world wheats that are making a big comeback and explain why they’re worth experimenting with in your baking. And finally, for our “Slice of History” segment, we’ll time-travel back to ancient Egypt to discover how they baked bread fit for pharaohs. Trust me, it’s not what you might expect! So, whether you’re a seasoned baker or just starting out, whether you prefer a crusty baguette or a pillowy focaccia, you’re in the right place. Let’s break some bread together, shall we? This is “Breaking Bread.” Let’s get this show on the proofing rack! Alright, let’s dive into our first topic: the mysterious world of sourdough starters. I can’t tell you how many times I’ve seen posts in our “Baking Great Bread at Home” group that go something like this: “Help! My sourdough starter isn’t bubbling. Is it dead? Did I kill it? Should I just give up and stick to instant yeast?” First off, let me assure you – you’re not alone. Even experienced bakers sometimes struggle with their starters. The good news is, more often than not, your starter isn’t dead. It might be sleeping, or it might just need a little TLC. Let’s break down the most common issues: 1.Temperature: Your starter is happiest at around 70-80°F (21-27°C). Too cold, and it’ll be sluggish. Too hot, and you might encourage the wrong kind of bacteria. 2.Feeding schedule: Consistency is key. Try feeding your starter twice a day, every 12 hours. Use equal parts flour and water by weight. 3.Flour type: While you can use all-purpose flour, many bakers find that whole wheat or rye flour can give their starters a boost, especially in the beginning. 4.Water quality: If your tap water is heavily chlorinated, try using filtered water instead. 5.Patience: Sometimes, especially when you’re first creating a starter, it can take up to two weeks to really get going. Don’t give up! Now, here’s a tip that’s been a game-changer for many in our community: the pineapple juice trick. When you’re first creating your starter, try replacing the water with unsweetened pineapple juice for the first 3-4 feedings. The acidity helps prevent unwanted bacteria and can give your starter a kickstart. Remember, every starter is unique. It’s a living thing, with its own personality. Get to know yours, observe it closely, and soon you’ll be speaking its language. Coming up next, we’ll be diving into the world of heritage grains. But first, let me remind you that in future episodes, we’ll be featuring guests from our “Baking Great Bread at Home” community and other expert bakers. We’ve got some exciting interviews lined up that you won’t want to miss! Welcome back to “Breaking Bread.” Now, let’s shift our focus to a topic that’s been gaining a lot of attention in the baking world: heritage grains. You might have heard terms like “ancient grains” or “heirloom wheat” being tossed around lately. But what exactly are heritage grains, and why should we care about them? Well, heritage grains are varieties of wheat and other grains that were commonly grown during earlier periods of human history, but which fell out of favor with the rise of industrial agriculture. These include grains like einkorn, emmer, spelt, and Kamut. Now, you might be thinking, “Rachel, why should I bother with these old grains when modern wheat works just fine?” Great question! Here are a few reasons: 1.Flavor: Heritage grains often have more complex, nutty flavors that can add depth to your breads. 2.Nutrition: Many heritage grains are higher in protein, vitamins, and minerals compared to modern wheat varieties. 3.Digestibility: Some people who have trouble digesting modern wheat find they can tolerate heritage grains more easily. 4.Sustainability: Heritage grains often require less water and fewer pesticides to grow, making them a more environmentally friendly choice. Let me share a quick personal story. When I first tried baking with spelt flour, I was blown away by the rich, almost sweet flavor it gave my bread. It was like tasting history in every bite! Now, baking with heritage grains can require some adjustments to your usual recipes. They often absorb water differently and can produce a denser loaf if you’re not careful. But don’t let that discourage you – the learning process is part of the fun! If you’re interested in experimenting with heritage grains, I’d recommend starting with spelt. It’s relatively easy to work with and is becoming more widely available. Try substituting about 25% of the flour in your favorite bread recipe with spelt flour and see how you like it. For those of you who want to dive deeper into this topic, I highly recommend the book “The New Whole Grain Cookbook” by Robin Asbell. It’s a great resource for working with a variety of heritage grains. Coming up after the break, we’ll be taking a journey back in time to ancient Egypt for our “Slice of History” segment. You’ll never look at sourdough the same way again! Stay with us. And we’re back with “Breaking Bread.” It’s time for our “Slice of History” segment, where we explore the fascinating stories behind the breads we love. Today, we’re traveling back over 4,000 years to ancient Egypt, where bread wasn’t just a staple food – it was a form of currency and a symbol of life itself. The ancient Egyptians were master bakers, and they actually pioneered many of the techniques we still use today. But here’s something that might surprise you: they were also the first civilization we know of to discover sourdough fermentation! That’s right, those pyramids were likely built on the strength of sourdough bread. The warm Egyptian climate was perfect for cultivating wild yeast, and archaeologists have found hieroglyphs depicting bakeries and bread-making processes. But here’s where it gets really interesting. The Egyptians didn’t just make one type of bread – they had over 30 different varieties! These ranged from simple flatbreads to elaborate, sweetened loaves made for religious offerings. One of their most common breads was called “ta,” a hearty sourdough made from emmer wheat, which happens to be one of those heritage grains we talked about earlier. Isn’t it amazing how everything connects? Now, I want you to imagine for a moment that you’re an ancient Egyptian baker. You don’t have commercial yeast, or even a kitchen scale. You’re relying on your senses and your experience. You’re feeling the dough with your hands, smelling it to judge fermentation, listening to the crackle of the crust as it cools. In many ways, this intuitive approach to baking is something we’re trying to reconnect with today. So the next time you’re nurturing your sourdough starter or shaping a loaf, remember – you’re not just making bread. You’re participating in a tradition that stretches back thousands of years. You’re connecting with bakers across millennia. And that, my friends, is pretty amazing. And that brings us to the end of our first episode of “Breaking Bread.” I hope you’ve enjoyed this journey through the world of sourdough starters, heritage grains, and ancient Egyptian baking. Remember, whether you’re troubleshooting your starter, experimenting with new grains, or simply enjoying a slice of your favorite bread, you’re part of a rich, global tradition of bakers. In our next episode, we’ll be diving into the science of gluten development and sharing some tips for achieving that perfect, open crumb structure. Until then, keep baking, keep experimenting, and above all, keep breaking bread! This is Rachel Parker, signing off. Happy baking, everyone!

Welcome, bread enthusiasts and curious bakers, to the very first episode of “Breaking Bread”! I’m your host, Rachel Parker, and I’m thrilled to have you join me on this journey through the wonderful world of yeasted and sourdough breads. Before we dive in, let me tell you a little about myself and why we’re here. I’ve been baking bread for over two decades, written a few books on the subject, and I’m the proud admin of an amazing online community of bread lovers. Our group, “Baking Great Bread at Home,” has grown to include thousands of members worldwide, all united by our passion for the perfect loaf. Now, why a podcast? Well, as much as I love the written word, there’s something special about sharing the sights, sounds, and yes, even the smells of bread-making. Okay, maybe we can’t share the smells just yet, but I promise, your imagination will be working overtime! In each episode of “Breaking Bread,” we’ll explore everything from basic techniques to advanced artisanal methods. We’ll demystify the science behind that perfect crumb, share tips and tricks, and even delve into the rich history and cultural significance of bread around the world. But this isn’t just my show – it’s ours. In future episodes, we’ll be featuring guests from our community and other expert bakers. We’ll answer your questions, share success stories, and maybe even commiserate over those loaves that didn’t quite rise to the occasion. Now, let me give you a taste of what’s coming up in today’s inaugural episode: First, we’ll be tackling one of the most common questions I get in our group: “Why won’t my sourdough starter… well, start?” I’ll share some troubleshooting tips that’ll have your wild yeast thriving in no time. Then, we’re going to explore the fascinating world of heritage grains. I’ll introduce you to some old-world wheats that are making a big comeback and explain why they’re worth experimenting with in your baking. And finally, for our “Slice of History” segment, we’ll time-travel back to ancient Egypt to discover how they baked bread fit for pharaohs. Trust me, it’s not what you might expect! So, whether you’re a seasoned baker or just starting out, whether you prefer a crusty baguette or a pillowy focaccia, you’re in the right place. Let’s break some bread together, shall we? This is “Breaking Bread.” Let’s get this show on the proofing rack! Alright, let’s dive into our first topic: the mysterious world of sourdough starters. I can’t tell you how many times I’ve seen posts in our “Baking Great Bread at Home” group that go something like this: “Help! My sourdough starter isn’t bubbling. Is it dead? Did I kill it? Should I just give up and stick to instant yeast?” First off, let me assure you – you’re not alone. Even experienced bakers sometimes struggle with their starters. The good news is, more often than not, your starter isn’t dead. It might be sleeping, or it might just need a little TLC. Let’s break down the most common issues: 1.Temperature: Your starter is happiest at around 70-80°F (21-27°C). Too cold, and it’ll be sluggish. Too hot, and you might encourage the wrong kind of bacteria. 2.Feeding schedule: Consistency is key. Try feeding your starter twice a day, every 12 hours. Use equal parts flour and water by weight. 3.Flour type: While you can use all-purpose flour, many bakers find that whole wheat or rye flour can give their starters a boost, especially in the beginning. 4.Water quality: If your tap water is heavily chlorinated, try using filtered water instead. 5.Patience: Sometimes, especially when you’re first creating a starter, it can take up to two weeks to really get going. Don’t give up! Now, here’s a tip that’s been a game-changer for many in our community: the pineapple juice trick. When you’re first creating your starter, try replacing the water with unsweetened pineapple juice for the first 3-4 feedings. The acidity helps prevent unwanted bacteria and can give your starter a kickstart. Remember, every starter is unique. It’s a living thing, with its own personality. Get to know yours, observe it closely, and soon you’ll be speaking its language. Coming up next, we’ll be diving into the world of heritage grains. But first, let me remind you that in future episodes, we’ll be featuring guests from our “Baking Great Bread at Home” community and other expert bakers. We’ve got some exciting interviews lined up that you won’t want to miss! Welcome back to “Breaking Bread.” Now, let’s shift our focus to a topic that’s been gaining a lot of attention in the baking world: heritage grains. You might have heard terms like “ancient grains” or “heirloom wheat” being tossed around lately. But what exactly are heritage grains, and why should we care about them? Well, heritage grains are varieties of wheat and other grains that were commonly grown during earlier periods of human history, but which fell out of favor with the rise of industrial agriculture. These include grains like einkorn, emmer, spelt, and Kamut. Now, you might be thinking, “Rachel, why should I bother with these old grains when modern wheat works just fine?” Great question! Here are a few reasons: 1.Flavor: Heritage grains often have more complex, nutty flavors that can add depth to your breads. 2.Nutrition: Many heritage grains are higher in protein, vitamins, and minerals compared to modern wheat varieties. 3.Digestibility: Some people who have trouble digesting modern wheat find they can tolerate heritage grains more easily. 4.Sustainability: Heritage grains often require less water and fewer pesticides to grow, making them a more environmentally friendly choice. Let me share a quick personal story. When I first tried baking with spelt flour, I was blown away by the rich, almost sweet flavor it gave my bread. It was like tasting history in every bite! Now, baking with heritage grains can require some adjustments to your usual recipes. They often absorb water differently and can produce a denser loaf if you’re not careful. But don’t let that discourage you – the learning process is part of the fun! If you’re interested in experimenting with heritage grains, I’d recommend starting with spelt. It’s relatively easy to work with and is becoming more widely available. Try substituting about 25% of the flour in your favorite bread recipe with spelt flour and see how you like it. For those of you who want to dive deeper into this topic, I highly recommend the book “The New Whole Grain Cookbook” by Robin Asbell. It’s a great resource for working with a variety of heritage grains. Coming up after the break, we’ll be taking a journey back in time to ancient Egypt for our “Slice of History” segment. You’ll never look at sourdough the same way again! Stay with us. And we’re back with “Breaking Bread.” It’s time for our “Slice of History” segment, where we explore the fascinating stories behind the breads we love. Today, we’re traveling back over 4,000 years to ancient Egypt, where bread wasn’t just a staple food – it was a form of currency and a symbol of life itself. The ancient Egyptians were master bakers, and they actually pioneered many of the techniques we still use today. But here’s something that might surprise you: they were also the first civilization we know of to discover sourdough fermentation! That’s right, those pyramids were likely built on the strength of sourdough bread. The warm Egyptian climate was perfect for cultivating wild yeast, and archaeologists have found hieroglyphs depicting bakeries and bread-making processes. But here’s where it gets really interesting. The Egyptians didn’t just make one type of bread – they had over 30 different varieties! These ranged from simple flatbreads to elaborate, sweetened loaves made for religious offerings. One of their most common breads was called “ta,” a hearty sourdough made from emmer wheat, which happens to be one of those heritage grains we talked about earlier. Isn’t it amazing how everything connects? Now, I want you to imagine for a moment that you’re an ancient Egyptian baker. You don’t have commercial yeast, or even a kitchen scale. You’re relying on your senses and your experience. You’re feeling the dough with your hands, smelling it to judge fermentation, listening to the crackle of the crust as it cools. In many ways, this intuitive approach to baking is something we’re trying to reconnect with today. So the next time you’re nurturing your sourdough starter or shaping a loaf, remember – you’re not just making bread. You’re participating in a tradition that stretches back thousands of years. You’re connecting with bakers across millennia. And that, my friends, is pretty amazing. And that brings us to the end of our first episode of “Breaking Bread.” I hope you’ve enjoyed this journey through the world of sourdough starters, heritage grains, and ancient Egyptian baking. Remember, whether you’re troubleshooting your starter, experimenting with new grains, or simply enjoying a slice of your favorite bread, you’re part of a rich, global tradition of bakers. In our next episode, we’ll be diving into the science of gluten development and sharing some tips for achieving that perfect, open crumb structure. Until then, keep baking, keep experimenting, and above all, keep breaking bread! This is Rachel Parker, signing off. Happy baking, everyone!

Welcome, bread enthusiasts and curious bakers, to the very first episode of “Breaking Bread”! I’m your host, Rachel Parker, and I’m thrilled to have you join me on this journey through the wonderful world of yeasted and sourdough breads. Before we dive in, let me tell you a little about myself and why we’re here. I’ve been baking bread for over two decades, written a few books on the subject, and I’m the proud admin of an amazing online community of bread lovers. Our group, “Baking Great Bread at Home,” has grown to include thousands of members worldwide, all united by our passion for the perfect loaf. Now, why a podcast? Well, as much as I love the written word, there’s something special about sharing the sights, sounds, and yes, even the smells of bread-making. Okay, maybe we can’t share the smells just yet, but I promise, your imagination will be working overtime! In each episode of “Breaking Bread,” we’ll explore everything from basic techniques to advanced artisanal methods. We’ll demystify the science behind that perfect crumb, share tips and tricks, and even delve into the rich history and cultural significance of bread around the world. But this isn’t just my show – it’s ours. In future episodes, we’ll be featuring guests from our community and other expert bakers. We’ll answer your questions, share success stories, and maybe even commiserate over those loaves that didn’t quite rise to the occasion. Now, let me give you a taste of what’s coming up in today’s inaugural episode: First, we’ll be tackling one of the most common questions I get in our group: “Why won’t my sourdough starter… well, start?” I’ll share some troubleshooting tips that’ll have your wild yeast thriving in no time. Then, we’re going to explore the fascinating world of heritage grains. I’ll introduce you to some old-world wheats that are making a big comeback and explain why they’re worth experimenting with in your baking. And finally, for our “Slice of History” segment, we’ll time-travel back to ancient Egypt to discover how they baked bread fit for pharaohs. Trust me, it’s not what you might expect! So, whether you’re a seasoned baker or just starting out, whether you prefer a crusty baguette or a pillowy focaccia, you’re in the right place. Let’s break some bread together, shall we? This is “Breaking Bread.” Let’s get this show on the proofing rack! Alright, let’s dive into our first topic: the mysterious world of sourdough starters. I can’t tell you how many times I’ve seen posts in our “Baking Great Bread at Home” group that go something like this: “Help! My sourdough starter isn’t bubbling. Is it dead? Did I kill it? Should I just give up and stick to instant yeast?” First off, let me assure you – you’re not alone. Even experienced bakers sometimes struggle with their starters. The good news is, more often than not, your starter isn’t dead. It might be sleeping, or it might just need a little TLC. Let’s break down the most common issues: 1.Temperature: Your starter is happiest at around 70-80°F (21-27°C). Too cold, and it’ll be sluggish. Too hot, and you might encourage the wrong kind of bacteria. 2.Feeding schedule: Consistency is key. Try feeding your starter twice a day, every 12 hours. Use equal parts flour and water by weight. 3.Flour type: While you can use all-purpose flour, many bakers find that whole wheat or rye flour can give their starters a boost, especially in the beginning. 4.Water quality: If your tap water is heavily chlorinated, try using filtered water instead. 5.Patience: Sometimes, especially when you’re first creating a starter, it can take up to two weeks to really get going. Don’t give up! Now, here’s a tip that’s been a game-changer for many in our community: the pineapple juice trick. When you’re first creating your starter, try replacing the water with unsweetened pineapple juice for the first 3-4 feedings. The acidity helps prevent unwanted bacteria and can give your starter a kickstart. Remember, every starter is unique. It’s a living thing, with its own personality. Get to know yours, observe it closely, and soon you’ll be speaking its language. Coming up next, we’ll be diving into the world of heritage grains. But first, let me remind you that in future episodes, we’ll be featuring guests from our “Baking Great Bread at Home” community and other expert bakers. We’ve got some exciting interviews lined up that you won’t want to miss! Welcome back to “Breaking Bread.” Now, let’s shift our focus to a topic that’s been gaining a lot of attention in the baking world: heritage grains. You might have heard terms like “ancient grains” or “heirloom wheat” being tossed around lately. But what exactly are heritage grains, and why should we care about them? Well, heritage grains are varieties of wheat and other grains that were commonly grown during earlier periods of human history, but which fell out of favor with the rise of industrial agriculture. These include grains like einkorn, emmer, spelt, and Kamut. Now, you might be thinking, “Rachel, why should I bother with these old grains when modern wheat works just fine?” Great question! Here are a few reasons: 1.Flavor: Heritage grains often have more complex, nutty flavors that can add depth to your breads. 2.Nutrition: Many heritage grains are higher in protein, vitamins, and minerals compared to modern wheat varieties. 3.Digestibility: Some people who have trouble digesting modern wheat find they can tolerate heritage grains more easily. 4.Sustainability: Heritage grains often require less water and fewer pesticides to grow, making them a more environmentally friendly choice. Let me share a quick personal story. When I first tried baking with spelt flour, I was blown away by the rich, almost sweet flavor it gave my bread. It was like tasting history in every bite! Now, baking with heritage grains can require some adjustments to your usual recipes. They often absorb water differently and can produce a denser loaf if you’re not careful. But don’t let that discourage you – the learning process is part of the fun! If you’re interested in experimenting with heritage grains, I’d recommend starting with spelt. It’s relatively easy to work with and is becoming more widely available. Try substituting about 25% of the flour in your favorite bread recipe with spelt flour and see how you like it. For those of you who want to dive deeper into this topic, I highly recommend the book “The New Whole Grain Cookbook” by Robin Asbell. It’s a great resource for working with a variety of heritage grains. Coming up after the break, we’ll be taking a journey back in time to ancient Egypt for our “Slice of History” segment. You’ll never look at sourdough the same way again! Stay with us. And we’re back with “Breaking Bread.” It’s time for our “Slice of History” segment, where we explore the fascinating stories behind the breads we love. Today, we’re traveling back over 4,000 years to ancient Egypt, where bread wasn’t just a staple food – it was a form of currency and a symbol of life itself. The ancient Egyptians were master bakers, and they actually pioneered many of the techniques we still use today. But here’s something that might surprise you: they were also the first civilization we know of to discover sourdough fermentation! That’s right, those pyramids were likely built on the strength of sourdough bread. The warm Egyptian climate was perfect for cultivating wild yeast, and archaeologists have found hieroglyphs depicting bakeries and bread-making processes. But here’s where it gets really interesting. The Egyptians didn’t just make one type of bread – they had over 30 different varieties! These ranged from simple flatbreads to elaborate, sweetened loaves made for religious offerings. One of their most common breads was called “ta,” a hearty sourdough made from emmer wheat, which happens to be one of those heritage grains we talked about earlier. Isn’t it amazing how everything connects? Now, I want you to imagine for a moment that you’re an ancient Egyptian baker. You don’t have commercial yeast, or even a kitchen scale. You’re relying on your senses and your experience. You’re feeling the dough with your hands, smelling it to judge fermentation, listening to the crackle of the crust as it cools. In many ways, this intuitive approach to baking is something we’re trying to reconnect with today. So the next time you’re nurturing your sourdough starter or shaping a loaf, remember – you’re not just making bread. You’re participating in a tradition that stretches back thousands of years. You’re connecting with bakers across millennia. And that, my friends, is pretty amazing. And that brings us to the end of our first episode of “Breaking Bread.” I hope you’ve enjoyed this journey through the world of sourdough starters, heritage grains, and ancient Egyptian baking. Remember, whether you’re troubleshooting your starter, experimenting with new grains, or simply enjoying a slice of your favorite bread, you’re part of a rich, global tradition of bakers. In our next episode, we’ll be diving into the science of gluten development and sharing some tips for achieving that perfect, open crumb structure. Until then, keep baking, keep experimenting, and above all, keep breaking bread! This is Rachel Parker, signing off. Happy baking, everyone!

The Breaking Bread Podcast with Rachel Parker

Written by John Luther Wood, Performed by Luke Wood.

Written by John Luther Wood, Performed by Luke Wood.

Better Days

Natalia's dream come to life with the creation of "Along The Lines Of".

Along The Lines Of

En podcast om kända och okända delar av Sundsvalls historia. Programledare Mattias Denkert samtalar med gäster, tillika profiler och kännare, om intressanta episoder och personer som präglat Sundsvall under de senaste fyra århundradena.

Podcasten är en del av Sundsvalls 400-årsjubileum år 2024.  
#sundsvall400

Intro- och outromusik: 
Sundsvalls stad
Text/ musik: Bo Sjöbom
Medverkande: 
Bo Sjöbom, Linn Norberg

En podcast om kända och okända delar av Sundsvalls historia. Programledare Mattias Denkert samtalar med gäster, tillika profiler och kännare, om intressanta episoder och personer som präglat Sundsvall under de senaste fyra århundradena. Podcasten är en del av Sundsvalls 400-årsjubileum år 2024. #sundsvall400 Intro- och outromusik: Sundsvalls stad Text/ musik: Bo Sjöbom Medverkande: Bo Sjöbom, Linn Norberg

Podden mellan bergen

Two best friends who are passionate about all things pop culture. If you want lukewarm takes on movies, games, or tv shows, these guys have the show for you!

Simply Whelmed

Two friends in recovery. Staying sober and having a good time doing it.

Two friends in recovery. Staying sober and having a good time doing it.

Mac n the Shovel

From the LP, Tomorrow or Infinity. Written by Garry Lyons, Produced by el, Performed by K.O.$.M.O. Nashville based Hip Hop Producer and Rapper.

From the LP, Tomorrow or Infinity. Written by Garry Lyons, Produced by el, Performed by K.O.$.M.O. Nashville based Hip Hop Producer and Rapper.

Bottom of the Pen

Vi lager podcast om aktualitet, undervisning og læreglede. For lærere på alle trinn! <hr> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.

Vi lager podcast om aktualitet, undervisning og læreglede. For lærere på alle trinn! Hosted on Acast. See acast.com/privacy for more information.

Vi lager podcast om aktualitet, undervisning og læreglede. For lærere på alle trinn! Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer">acast.com/privacy</a> for more information.

Undervisningspodden

Written &amp; Performed by Jack Phemister, from the LP &quot;Death of the Closed Minded.&quot; Copyright 2022.
Find him on NOSTR &amp; Instagram.

Written &amp; Performed by Jack Phemister, from the LP "Death of the Closed Minded." Copyright 2022.
Find him on NOSTR &amp; Instagram.

Wild Out There

Saranne Segal is a conflict resolution advocate on a mission to create more harmonious workplaces. Peace at the Water Cooler is your go-to podcast for dealing with difficult people, managing toxic behaviours and how to have those tricky conversations with colleagues. With a background as a lawyer and mediator, Saranne brings decades of experience dealing with workplace conflict to each episode as she talks to experts, authors and employees.

Saranne Segal is a conflict resolution advocate on a mission to create more harmonious workplaces. Peace at the Water Cooler is your go-to podcast for dealing with difficult people, managing toxic behaviours and how to have those tricky conversations with colleagues. With a background as a lawyer and mediator, Saranne brings decades of experience dealing with workplace conflict to each episode as she talks to experts, authors and employees.

Peace at the Water Cooler

Sara Sanchez and Shelly Verougstraete debate the important issues impacting your fantasy baseball decisions.

Fantasy Feud

Kristina deep dives into random, wacky, interesting cool fun facts. From history to science and pop-culture to music, she got you covered in the facts and topics you would like to hear about. Grab a drink, sit back, and come along on this wild ride to learn some cool fun facts.

Cool Fun Fact

For the dreamers who left home. Explore the joys and hidden tragedies of coming of age again as a Black immigrant in a foreign land.

For the dreamers who left home. Explore the joys and hidden tragedies of coming of age again as a Black immigrant in a foreign land.

Zero Generation

<div>An unknown comedian volunteers his thoughts about current events, popular culture, life, mental health, relationships, and whatever else he can trauma dump.&nbsp;</div>

An unknown comedian volunteers his thoughts about current events, popular culture, life, mental health, relationships, and whatever else he can trauma dump. 

An unknown comedian volunteers his thoughts about current events, popular culture, life, mental health, relationships, and whatever else he can trauma dump.&nbsp;

MY BLACK JOB

The Party Chat

A bolder you awaits. Host Nora McIntosh dives into the moments of fear and uncertainty that define our lives—and how to break free from them. Featuring raw, relatable stories of what it means to live ten times bolder.

A bolder you awaits. Host Nora McIntosh dives into the moments of fear and uncertainty that define our lives—and how to break free from them. Featuring raw, relatable stories of what it means to live ten times bolder.

10X Bolder with Nora McIntosh

Written & Performed by Kevin Embleton.

Written &amp; Performed by Kevin Embleton.

You're Killing Me

Welcome to Beyond the Veil, the podcast where we dive deep into the shadowy world of conspiracy theories that once raised eyebrows but are now accepted as truths or credible ideas. Join us each week as we explore the origins, implications, and surprising realities behind these once-controversial notions. From government cover-ups and secret societies to alternative history and unexplained phenomena, we bring you expert interviews, historical context, and engaging discussions that challenge the status quo. Our mission is to separate fact from fiction and examine how these theories have shaped our understanding of the world. Whether you’re a skeptic, a believer, or somewhere in between, Beyond the Veil offers thought-provoking insights that encourage critical thinking and open-mindedness. Tune in and embark on a journey that reveals the hidden truths behind the stories you thought you knew!

Welcome to Beyond the Veil, the podcast where we dive deep into the shadowy world of conspiracy theories that once raised eyebrows but are now accepted as truths or credible ideas. Join us each week as we explore the origins, implications, and surprising realities behind these once-controversial notions. From government cover-ups and secret societies to alternative history and unexplained phenomena, we bring you expert interviews, historical context, and engaging discussions that challenge the status quo. Our mission is to separate fact from fiction and examine how these theories have shaped our understanding of the world. Whether you’re a skeptic, a believer, or somewhere in between, Beyond the Veil offers thought-provoking insights that encourage critical thinking and open-mindedness. Tune in and embark on a journey that reveals the hidden truths behind the stories you thought you knew!

Welcome to Beyond the Veil, the podcast where we dive deep into the shadowy world of conspiracy theories that once raised eyebrows but are now accepted as truths or credible ideas. Join us each week as we explore the origins, implications, and surprising realities behind these once-controversial notions. From government cover-ups and secret societies to alternative history and unexplained phenomena, we bring you expert interviews, historical context, and engaging discussions that challenge the status quo. Our mission is to separate fact from fiction and examine how these theories have shaped our understanding of the world. Whether you’re a skeptic, a believer, or somewhere in between, Beyond the Veil offers thought-provoking insights that encourage critical thinking and open-mindedness. Tune in and embark on a journey that reveals the hidden truths behind the stories you thought you knew!

THEUNCOMFORTABLETRUTH

Written, Performed &amp; Produced by Tony Salomone. Nashville based artist and Musical Director for The Blue House Band.

Written, Performed & Produced by Tony Salomone. Nashville based artist and Musical Director for The Blue House Band.

Unleash

A cardiology platform that aims to democratized cardiovascular education

Sanjay V. Desai Lecture Series Archives - Cardionerds

*In the Pecos Country* is a fast-moving Western adventure by Edward Sylvester Ellis, set along the remote upper Pecos River when the region was still a dangerous frontier. A group of determined New England settlers establishes New Boston far from military protection, despite warnings from the experienced scout Sut Simpson. Among them are fourteen-year-old Fred Munson and his loyal Irish companion, Mickey O’Rooney. When the settlement is threatened, Fred is swept into a perilous struggle for survival. Capture, pursuit, hidden caves, hostile terrain, and desperate escapes test his courage and judgment, while Mickey and Sut risk everything to find him. Each new danger draws the companions deeper into a rugged country where quick thinking can mean the difference between freedom and disaster. Combining frontier suspense, wilderness survival, loyal friendship, and youthful bravery, the novel delivers the energetic storytelling associated with classic nineteenth-century adventure fiction. This audiobook will appeal to listeners who enjoy traditional Western tales, dangerous journeys, resourceful young heroes, and action-filled stories set against the vast landscapes of the American Southwest.

*In the Pecos Country* is a fast-moving Western adventure by Edward Sylvester Ellis, set along the remote upper Pecos River when the region was still a dangerous frontier. A group of determined New England settlers establishes New Boston far from military protection, despite warnings from the experienced scout Sut Simpson. Among them are fourteen-year-old Fred Munson and his loyal Irish companion, Mickey O’Rooney.When the settlement is threatened, Fred is swept into a perilous struggle for survival. Capture, pursuit, hidden caves, hostile terrain, and desperate escapes test his courage and judgment, while Mickey and Sut risk everything to find him. Each new danger draws the companions deeper into a rugged country where quick thinking can mean the difference between freedom and disaster.Combining frontier suspense, wilderness survival, loyal friendship, and youthful bravery, the novel delivers the energetic storytelling associated with classic nineteenth-century adventure fiction. This audiobook will appeal to listeners who enjoy traditional Western tales, dangerous journeys, resourceful young heroes, and action-filled stories set against the vast landscapes of the American Southwest.

*In the Pecos Country* is a fast-moving Western adventure by Edward Sylvester Ellis, set along the remote upper Pecos River when the region was still a dangerous frontier. A group of determined New England settlers establishes New Boston far from military protection, despite warnings from the experienced scout Sut Simpson. Among them are fourteen-year-old Fred Munson and his loyal Irish companion, Mickey O’Rooney. When the settlement is threatened, Fred is swept into a perilous struggle for survival. Capture, pursuit, hidden caves, hostile terrain, and desperate escapes test his courage and judgment, while Mickey and Sut risk everything to find him. Each new danger draws the companions deeper into a rugged country where quick thinking can mean the difference between freedom and disaster. Combining frontier suspense, wilderness survival, loyal friendship, and youthful bravery, the novel delivers the energetic storytelling associated with classic nineteenth-century adventure fiction. This audiobook will appeal to listeners who enjoy traditional Western tales, dangerous journeys, resourceful young heroes, and action-filled stories set against the vast landscapes of the American Southwest.

In the Pecos Country

Written &amp; Performed by Abi Muir. Produced by Ghostpops at Tokyo Dope City Studio.

Written & Performed by Abi Muir. Produced by Ghostpops at Tokyo Dope City Studio.

Fighting Uphill

In this episode, join us as we delve into the world of financial wisdom and learn valuable lessons from the classic book Rich Dad, Poor Dad by Robert Kiyosaki. We all strive for financial freedom, but what sets apart the rich from the poor? In this summary, our motivation mentor will guide you through the key takeaways from Kiyosaki's insightful work. Discover the power of financial education and why it is crucial to building wealth. We'll explore the contrasting advice given by the rich dad and the poor dad in the book and learn how their mindsets can shape our own financial journeys. Find out how to identify assets and liabilities, and how to make the most of every financial opportunity that comes your way. We'll also discuss the importance of developing a passive income stream and making your money work for you, rather than working for money. Don't wait any longer to take control of your financial future. Tune in to this episode and get inspired to embark on your own path to financial success. It's time to apply the wisdom from Rich Dad, Poor Dad and transform your financial mindset.

In this episode, join us as we delve into the world of financial wisdom and learn valuable lessons from the classic book Rich Dad, Poor Dad by Robert Kiyosaki. We all strive for financial freedom, but what sets apart the rich from the poor? In this summary, our motivation mentor will guide you through the key takeaways from Kiyosaki's insightful work. Discover the power of financial education and why it is crucial to building wealth. We'll explore the contrasting advice given by the rich dad and the poor dad in the book and learn how their mindsets can shape our own financial journeys. Find out how to identify assets and liabilities, and how to make the most of every financial opportunity that comes your way. We'll also discuss the importance of developing a passive income stream and making your money work for you, rather than working for money. Don't wait any longer to take control of your financial future. Tune in to this episode and get inspired to embark on your own path to financial success. It's time to apply the wisdom from Rich Dad, Poor Dad and transform your financial mindset.

Unlocking Financial Wisdom: Rich Dad, Poor Dad

Performed LIVE at &quot;Bands at Bitcoin&quot; in Nashville, July 2024. Written by Zhaklina Stephanie Poulos, Produced by Kelly Bourgeois.

Performed LIVE at "Bands at Bitcoin" in Nashville, July 2024. Written by Zhaklina Stephanie Poulos, Produced by Kelly Bourgeois.

Performed LIVE at "Bands at Bitcoin" in Nashville, July 2024. Written by Zhaklina Stephanie Poulos, Produced by Kelly Bourgeois.

Pretend - Live from "Bands at Bitcoin"

Born in Sweden, but more comfortable in Montana with a fishing pole in his hand, Anders Fransson is a multi-instrumentalist who's toured with Local Zero, Mac Davis, Even the Sun and some Swedish punk bands that will scare you. He wrote this track, and played all the instruments.

Born in Sweden, but more comfortable in Montana with a fishing pole in his hand, Anders Fransson is a multi-instrumentalist who's toured with Local Zero, Mac Davis, Even the Sun and some Swedish punk bands that will scare you. He wrote this track, and played all the instruments.

Chevrolet

Welkom bij de officiële podcast van <a href="https://vloerisolatieeindhoven.com/" rel="noopener noreferrer" target="_blank" style="background-color: transparent; color: rgb(0, 123, 255);">Vloerisolatie Eindhoven</a>, jouw expert op het gebied van vloerisolatie in Eindhoven en omgeving! In onze afleveringen delen we waardevolle tips, inzichten en informatie over alles wat te maken heeft met vloerisolatie. Van energiebesparing tot het verbeteren van je wooncomfort, wij bespreken de voordelen en beantwoorden veelgestelde vragen over de verschillende soorten vloerisolatie.Onze missie is om huiseigenaren te helpen bij het maken van weloverwogen beslissingen rondom vloerisolatie. Of je nu meer wilt weten over de isolatiematerialen, de installatieprocessen of de kostenbesparingen die vloerisolatie kan opleveren, bij ons ben je aan het juiste adres. Luister naar onze podcast en ontdek hoe je jouw woning energiezuiniger en comfortabeler kunt maken.Bezoek onze website <a href="http://vloerisolatieeindhoven.com/" rel="noopener noreferrer" target="_blank" style="background-color: transparent; color: rgb(0, 123, 255);">www.vloerisolatieeindhoven.com </a>voor meer informatie over onze diensten en om direct contact met ons op te nemen.

Welkom bij de officiële podcast van Vloerisolatie Eindhoven, jouw expert op het gebied van vloerisolatie in Eindhoven en omgeving! In onze afleveringen delen we waardevolle tips, inzichten en informatie over alles wat te maken heeft met vloerisolatie. Van energiebesparing tot het verbeteren van je wooncomfort, wij bespreken de voordelen en beantwoorden veelgestelde vragen over de verschillende soorten vloerisolatie. Onze missie is om huiseigenaren te helpen bij het maken van weloverwogen beslissingen rondom vloerisolatie. Of je nu meer wilt weten over de isolatiematerialen, de installatieprocessen of de kostenbesparingen die vloerisolatie kan opleveren, bij ons ben je aan het juiste adres. Luister naar onze podcast en ontdek hoe je jouw woning energiezuiniger en comfortabeler kunt maken. Bezoek onze website www.vloerisolatieeindhoven.com voor meer informatie over onze diensten en om direct contact met ons op te nemen.

Welkom bij de officiële podcast van&nbsp;<a href="https://vloerisolatieeindhoven.com/" rel="noopener noreferrer">Vloerisolatie Eindhoven</a>, jouw expert op het gebied van vloerisolatie in Eindhoven en omgeving! In onze afleveringen delen we waardevolle tips, inzichten en informatie over alles wat te maken heeft met vloerisolatie. Van energiebesparing tot het verbeteren van je wooncomfort, wij bespreken de voordelen en beantwoorden veelgestelde vragen over de verschillende soorten vloerisolatie.Onze missie is om huiseigenaren te helpen bij het maken van weloverwogen beslissingen rondom vloerisolatie. Of je nu meer wilt weten over de isolatiematerialen, de installatieprocessen of de kostenbesparingen die vloerisolatie kan opleveren, bij ons ben je aan het juiste adres. Luister naar onze podcast en ontdek hoe je jouw woning energiezuiniger en comfortabeler kunt maken.Bezoek onze website&nbsp;<a href="http://vloerisolatieeindhoven.com/" rel="noopener noreferrer">www.vloerisolatieeindhoven.com&nbsp;</a>voor meer informatie over onze diensten en om direct contact met ons op te nemen.

Vloerisolatie Eindhoven

Bienvenue dans 36° SUD, le podcast qui retrace des récits de voyages et les multiples facettes du voyage en couple. Je suis Léa et avec Lucas, nous voyageons autour du monde depuis plus d’un an maintenant. Chaque épisode sera une immersion intime au cœur de nos aventures. Nous partageons avec toi les moments de joie ainsi que les épreuves que nous surmontons en tandem. Je te laisse découvrir de quelle manière ces expériences peuvent façonner les choix de vie et les aspirations.


Parce que l'aventure commence là où on la partage !
Hébergé par Ausha. Visitez ausha.co/fr/politique-de-confidentialite pour plus d'informations.

Bienvenue dans 36° SUD, le podcast qui retrace des récits de voyages et les multiples facettes du voyage en couple. Je suis Léa et avec Lucas, nous voyageons autour du monde depuis plus d’un an maintenant. Chaque épisode sera une immersion intime au cœur de nos aventures. Nous partageons avec toi les moments de joie ainsi que les épreuves que nous surmontons en tandem. Je te laisse découvrir de quelle manière ces expériences peuvent façonner les choix de vie et les aspirations. Parce que l'aventure commence là où on la partage ! Hébergé par Ausha. Visitez ausha.co/fr/politique-de-confidentialite pour plus d'informations.

36° SUD

Serie de entrevistas semanales conducidas por Muñeca Torres-Rivera, donde músicos latinos comparten en detalle la dualidad presente en sus carreras profesionales: logros, fracasos, fortalezas, debilidades, situaciones favorables y adversas. Nuestra misión es proporcionar un espacio seguro para que los invitados se desahoguen y se recarguen, al mismo tiempo que inspiran y apoyan a otros. Compartimos consejos y herramientas mientras revelamos la magia de la versatilidad y los beneficios de la colaboración en la industria de la música.

Top Podcasts / Page 35542

Green Tech Weekly

Founder Mode

The Lightning

The Breaking Bread Podcast with Rachel Parker

Better Days

Along The Lines Of

Podden mellan bergen

Simply Whelmed

Mac n the Shovel

Bottom of the Pen

Undervisningspodden

Wild Out There

Peace at the Water Cooler

Fantasy Feud

Cool Fun Fact

Zero Generation

MY BLACK JOB

The Party Chat

10X Bolder with Nora McIntosh

You're Killing Me

THEUNCOMFORTABLETRUTH

Unleash

Sanjay V. Desai Lecture Series Archives - Cardionerds

In the Pecos Country

Fighting Uphill

Unlocking Financial Wisdom: Rich Dad, Poor Dad

Pretend - Live from "Bands at Bitcoin"

Chevrolet

Vloerisolatie Eindhoven

36° SUD

No basta con…

Terry Dangerfield El’s First Podcast

Yosoynba

Benjamin is big

人生五線譜

Moon Scouts

Headlines & Insights

HAVE SOME FUN

Spouwmuurisolatie Utrecht

United Nerds of Pop Culture: Local 400

The Why I Believe Podcast

瑜聲 Yu's Sound

Morg Living

art et trucs

Jumy的午後時光

Big Bro G Podcast

Power To You Podcast

PTE Coaching in Sharjah: Your Path to Success

Brews Buds and Dubs Fantasy Show

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