Show Notes for Thursday, 9/10/2020

Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome pastoral counselor Kevin Prendergast to discuss September as Suicide Prevention Month. Other guests include Derek Rotty, author of “A Life of Conversion,” on the importance of understanding conversion as a lifelong process, Stephanie Mann on two more of the 40 Martyrs of England and Wales, and Donna Marie Cooper-O’Boyle to mark the anniversary of Mother Teresa’s “call within a call.” Plus news, weather, sports and a whole lot more…

Donna Marie Cooper-O'Boyle is online at

Stephanie Mann is online at

Derek Rotty is online at

Kevin Prendergast and Ken Craycraft are online at

Dr. John Bergsma is online at

Rita Heikenfeld is online at

Fr. Boniface Hicks, author of Personal Prayer: A Guide to Receiving the Father's Love

Joe Heschmeyer is online at

Matt Weber, author of Operating on Faith

Elizabeth Scalia is online at

Marlon de la Torre is online at


Psalm 34

R. The Lord hears the cry of the poor.

I will bless the LORD at all times;
his praise shall be ever in my mouth.
Let my soul glory in the LORD;
the lowly will hear me and be glad.

Glorify the LORD with me,
let us together extol his name.
I sought the LORD, and he answered me
and delivered me from all my fears.

Look to him that you may be radiant with joy,
and your faces may not blush with shame.
When the poor one called out, the LORD heard,
and from all his distress he saved him.



Detox foods into this soup (kale, onions, garlic, carrots, and olive oil - some of these are foods eaten during Bible times in the known world, like carrots, celery, onions, garlic, olive oil!). cook time: 6 hours



2 cups butternut squash (peeled and cubed) 2 cups carrots (peeled and sliced)
2 cups potatoes (chopped)
2 cups celery (chopped)
1 cup green lentils
3/4 cup yellow split peas (or just use more lentils) 1 onion (chopped)
5 cloves garlic (minced)
8–10 cups vegetable or chicken broth
2 teaspoons herbs de provence or 1 teaspoon oregano dried
1 teaspoon salt (more to taste)


2–3 cups kale (stems removed, chopped)
1 cup parsley (chopped)
1/2 cup olive oil – rosemary olive oil or other herb infused oil is delicious
a swish of sherry, red wine vinegar, or lemon juice to add a nice tangy bite


1 Place all ingredients in the crockpot. Cover and cook on high for 5-6 hours or low for 7-8 hours.
2 Place about 4 cups of soup in a blender with the olive oil. Pulse gently until semi-smooth and creamy-looking (the oil will form a creamy emulsion with the soup). Add back to the pot and stir to combine. Stir in the kale and parsley. Turn the heat off and just let everything chill out for a bit before serving. The taste gets better with time and so does the texture, IMO!
3 Season to taste (add the sherry, vinegar, and/or lemon juice at this point) and to really go next level, serve with crusty wheat bread and a little Parmesan cheese. It’s called Detox Balance.