Episode 20: "In the Beginning... (Finally)" Bereshit 1

Episode 20 of the Laymen Learn Torah podcast, hosted by Sylia A. and Joy B., titled "Episode 20: "In the Beginning... (Finally)" Bereshit 1" was published on April 12, 2024 and runs 62 minutes.

April 12, 2024 ·62m · Laymen Learn Torah

0:00 / 0:00

Summary

Joy and Sylia finally overcome their imposter syndrome and begin to tackle one of the toughest parts of the Torah: CREATION (cue echo.) In this episode, the duo try on many hats: physicists, anthropologists, marine biologists, and most importantly, Torah commentators. Because it's their Torah, too!

Episode Description

Joy and Sylia finally overcome their imposter syndrome and begin to tackle one of the toughest parts of the Torah: CREATION (cue echo.)

In this episode, the duo try on many hats: physicists, anthropologists, marine biologists, and most importantly, Torah commentators. Because it's their Torah, too!

Share this episode

Similar Episodes

Apr 11, 2026 ·3m

Apr 11, 2026 ·13m

The Boiling of Water

Apr 11, 2026 ·19m

Apr 11, 2026 ·22m

Gelatin, Fibrin, and the Juices of Meat

Apr 11, 2026 ·27m

Roasting and Grilling

Apr 11, 2026 ·28m

Similar Podcasts

A General Introduction to Psychoanalysis Sigmund Freud These twenty-eight lectures to laymen are elementary and almost conversational. Freud sets forth with a frankness almost startling the difficulties and limitations of psychoanalysis, and also describes its main methods and results as only a master and originator of a new school of thought can do. A text like this is the most opportune and will naturally more or less supersede all other introductions to the general subject of psychoanalysis. It presents the author in a new light, as an effective and successful popularizer, and is certain to be welcomed not only by the large and growing number of students of psychoanalysis in this country but by the yet larger number of those who wish to begin its study here and elsewhere. (From the Preface) The Chemistry of Cookery by W. Mattieu Williams (1820 - 1892) LibriVox This book, written in the late 1800s, is a book of chemistry that explains the whys and hows of cooking to trained chefs and laymen alike. The book deals with some compounds of common foodstuffs, like albumen or gluten, and illustrates what happens from a chemist's point of view during certain types of food preparation like roasting, frying, or stewing. A part of the chapters also details adulterations of food - thankfully since outlawed - and how to detect them in the finished product. Miles To Go Regina Smith Ever want to have a casual conversation with a top-notch corporate lawyer right at your fingertips? Me neither—but we did it anyway! Check out Miles-to-Go, the bi-monthly podcast from the renowned law firm of Miles & Stockbridge, where our colleagues discuss in laymen's terms the latest legal trends and challenges facing the players at every strata of our fast-paced business market. We dissect the above-the-fold concerns of today to help you become the industry leaders of tomorrow. UK Courtside Matt Laymon The Laymon brothers, Matthew and Michael grew up going to UK Basketball games sitting courtside. Long time Kentucky fans break down the 2023/2024 team and weekly games.

URL copied to clipboard!