Podcasts about anaheim

This week I'm talking with Jaye Lin — ADHD podcaster and community builder — who brings a uniquely grounded perspective on what it actually takes to work with our brains instead of constantly trying to outsmart them. I got to know Jaye at the 2024 ADHD Conference in Anaheim, where we met at a party hosted by the Attention Different crew (that's an upcoming podcast with them as well). It was great because I had already been introduced to Jaye through her excellent podcast on Understood.org Tips From an ADHD Coach on the MissUnderstood: ADHD in Women channel. And it turns out she's been a long-time listener of this show, so some great serendipity with us running into each other. Jaye is a former Google Administrative Business Partner, where she co-founded the ADHD-Women@Google employee resource group and became their first ADHD-trained peer coach. She has recently returned to corporate life but is still coaching, advocating and podcasting on the side. In our conversation, Jaye walks us through the concept of the Optimization Trap — a sneaky little loop that many ADHDers fall into where we spend so much time planning and perfecting an idea that we burn out before we ever start. We get into why finishing often matters more than perfecting, the cognitive cost of creative over-planning. We also talk about how optimization shows up in everyday life: at work, in relationships, when packing for a trip, or even when choosing a podcast mic. If you'd life to follow along on the show notes page you can find that at HackingYourADHD.com/219 YouTube Channel My Patreon This Episode's Top Tips Optimize for completion, not perfection. Focus on what will get the task done, not the flashiest or most complex version of it. Try setting a timer for the planning phase. If you are having trouble with optimization, try giving yourself a set amount of time, maybe an hour, so you don't get stuck endlessly researching or brainstorming. Be sure to schedule regular reevaluations of your planning. We don't want to get stuck with an outdated plan that we're not really using. Make time by putting it in your calendar to reassess whether your current path is still the one you want to be on.

In this episode of the EarzUp! Podcast, the focus is on landscaping and horticulture at Disneyland, highlighting the great Bill Evans. Known for landscaping iconic Disney parks like Disneyland, Disney World, Tokyo Disney, and Disney Paris, Bill Evans played a crucial role in designing and maintaining the lush plant life that defines these parks. We jump into the challenges and intricate planning involved in creating the horticultural landscapes at Disneyland. From sourcing plants around Southern California, adapting non-native species to the Anaheim climate, to dealing with practical issues like irrigation and soil composition, Evans' ingenuity and passion for plants shine through. Learn more about your ad choices. Visit megaphone.fm/adchoices

4-21 Papa & Silver Show - Hour 3: Good Road Trip, but a Brutal Ending for the Giants in AnaheimSee omnystudio.com/listener for privacy information.

4-21 Dirty Work Hour 2: Giants lose tough finale in Anaheim plus Dave Dufour on W's/Rockets after GS Game 1 winSee omnystudio.com/listener for privacy information.

Fight Cards all over the globe, all weekend and we're ready to recap them with host T.J. Rives and insider Dan Rafael on the latest "Fight Freaks Unite Recap Podcast!"The guys being with a recap of the Sunday Boxxer/Sky Sports main event in Birmingham, EnglandLight heavyweight Ben Whittaker TKO2 Liam Cameron, rematch of their technical draw, with Whittaker causing controversy with his behavior post-TKO. Next, it's a recap Saturday Golden Boy/DAZN in Oceanside, Calif.Flyweight Gabriela Fundora stops Marilyn Badillo and retains undisputed women's title. She has a bright future. In the co-feature, junior middleweight Jorge Garcia Perez stuns contender Charles Conwell in a split decision. How damaged is Conwell now? Also, there's a recap Saturday of the Matchroom Boxing/DAZN card in Sheffield, EnglandJunior welterweight Dalton Smith scored a dominant decision over Mathieu Germain, but couldn't put him away. Smith has a title shot coming at 140 lb. Plus, junior lightweight Josh Warrington ended his brief "retirement" beating Asad Asif Khan And, a nostalgic recap Friday in a main event in Chelyabinsk, RussiaOnce fearsome three-time and former unified light heavyweight titleholder and longtime pound-for-pound list entrant Sergey Kovalev, in what he said would be the final fight of his 16-year career, scored two knockdowns and stopped former cruiserweight title challenger Artur Mann in the seventh round in a cruiserweight bout. Dan refelcts on it all. Then, some NewsTurki Al-Sheikh announces a July 12 NYC card: Edgar Berlanga vs. Hamzah Sheeraz, WBC super middleweight eliminator,  Shakur Stevenson battles William Zepeda, for Stevenson's WBC lightweight title + Alberto Puello vs. Subriel Matias, for Puello's WBC junior welterweight title and David Morrell vs. Imam Khataev, light heavyweights. This is LOADED for July.Next, Jake Paul-Julio Cesar Chavez Jr. PPV announced for June 28 at the Honda Center in Anaheim, California. MVP is doing the event with Golden Boy, which has the co-feature in WBO/WBA cruiserweight titlist Gilberto “Zurdo” Ramirez defending against mandatory challenger and former two-time titlist Yuniel Dorticos. The guys aren't jiving with this Jake Paul choice of opponent.Finally, WBC bantamweight titlist Junto Nakatani and IBF titlist Ryosuke Nishida will meet to unify their belts on June 8 (ESPN+ in the U.S.) at Ariake Arena in Tokyo. Dan has more on the significanceNostalgiaApril 20, 2002 – 23 years ago Sunday --- Floyd Mayweather won a close decision over Jose Luis Castillo to win WBC lightweight title via controversial decision in their first fight. Did Floyd really lose?April 20, 2013 – 12 years ago Sunday – Canelo Alvarez defeated unbeaten Austin Trout to unify the WBC and WBA 154 titles and win the vacant Ring title. Big Dan has a tremendous reason for not being there that night in San Antonio, TX.Hear it all on the "Fight Freaks Unite Recap Podcast" and make sure to follow/subscribe on this feed on Apple/Spreaker/Spotify!

Fight Cards all over the globe, all weekend and we're ready to recap them with host T.J. Rives and insider Dan Rafael on the latest "Fight Freaks Unite Recap Podcast!"The guys being with a recap of the Sunday Boxxer/Sky Sports main event in Birmingham, EnglandLight heavyweight Ben Whittaker TKO2 Liam Cameron, rematch of their technical draw, with Whittaker causing controversy with his behavior post-TKO. Next, it's a recap Saturday Golden Boy/DAZN in Oceanside, Calif.Flyweight Gabriela Fundora stops Marilyn Badillo and retains undisputed women's title. She has a bright future. In the co-feature, junior middleweight Jorge Garcia Perez stuns contender Charles Conwell in a split decision. How damaged is Conwell now? Also, there's a recap Saturday of the Matchroom Boxing/DAZN card in Sheffield, EnglandJunior welterweight Dalton Smith scored a dominant decision over Mathieu Germain, but couldn't put him away. Smith has a title shot coming at 140 lb. Plus, junior lightweight Josh Warrington ended his brief "retirement" beating Asad Asif Khan And, a nostalgic recap Friday in a main event in Chelyabinsk, RussiaOnce fearsome three-time and former unified light heavyweight titleholder and longtime pound-for-pound list entrant Sergey Kovalev, in what he said would be the final fight of his 16-year career, scored two knockdowns and stopped former cruiserweight title challenger Artur Mann in the seventh round in a cruiserweight bout. Dan refelcts on it all. Then, some NewsTurki Al-Sheikh announces a July 12 NYC card: Edgar Berlanga vs. Hamzah Sheeraz, WBC super middleweight eliminator,  Shakur Stevenson battles William Zepeda, for Stevenson's WBC lightweight title + Alberto Puello vs. Subriel Matias, for Puello's WBC junior welterweight title and David Morrell vs. Imam Khataev, light heavyweights. This is LOADED for July.Next, Jake Paul-Julio Cesar Chavez Jr. PPV announced for June 28 at the Honda Center in Anaheim, California. MVP is doing the event with Golden Boy, which has the co-feature in WBO/WBA cruiserweight titlist Gilberto “Zurdo” Ramirez defending against mandatory challenger and former two-time titlist Yuniel Dorticos. The guys aren't jiving with this Jake Paul choice of opponent.Finally, WBC bantamweight titlist Junto Nakatani and IBF titlist Ryosuke Nishida will meet to unify their belts on June 8 (ESPN+ in the U.S.) at Ariake Arena in Tokyo. Dan has more on the significanceNostalgiaApril 20, 2002 – 23 years ago Sunday --- Floyd Mayweather won a close decision over Jose Luis Castillo to win WBC lightweight title via controversial decision in their first fight. Did Floyd really lose?April 20, 2013 – 12 years ago Sunday – Canelo Alvarez defeated unbeaten Austin Trout to unify the WBC and WBA 154 titles and win the vacant Ring title. Big Dan has a tremendous reason for not being there that night in San Antonio, TX.Hear it all on the "Fight Freaks Unite Recap Podcast" and make sure to follow/subscribe on this feed on Apple/Spreaker/Spotify!

In this episode of Tech Talks Daily, recorded live at Team '25 in Anaheim, I sit down with Jamil Valliani, Head of AI Products at Atlassian, to unpack the momentum behind Rovo, Atlassian's bold move to reimagine collaboration through generative AI. But this conversation goes far beyond product features. It offers a glimpse into how AI is reshaping teamwork, decision-making, and even company culture. Jamil explains how Rovo brings together enterprise-grade search, secure contextual chat, and a new Agent Studio designed to help anyone, from engineers to HR teams, build their own AI teammates. Perhaps most notably, all of this is being rolled out at no additional cost to Atlassian's paid users. That shift in accessibility marks a clear intent to drive meaningful adoption, not just feature excitement. We explore why 2025 is being tipped as the year of the AI agent, and how Atlassian is helping businesses move beyond overwhelm and into action. What stands out is how teams are using Rovo not just to save time but to remove the friction that clogs up workdays. Think triaging support tickets, updating status reports, or turning customer insights into ready-to-execute tasks. These are no longer chores left to team members; they are responsibilities shared with intelligent, learning agents that work alongside them. Jamil also shares some revealing stats. Customers are already seeing up to 2x return on investment, saving over 100 minutes a day, and 85 percent say the quality of their work has improved. That time and mental clarity is giving teams space to experiment, adapt, and create. So, where should you begin if you're starting your AI journey? And what does it take to build a culture where AI is embraced not just as a tool, but as a catalyst for better work? Tune in, and let us know what your AI-powered future looks like.

What happens when tools like Jira, Confluence, Loom, and AI-powered agents come together under one unified strategy? At Team 25 in Anaheim, I sat down with Sanchan Saxena, Atlassian's Head of Product for Work Management, to explore the company's new Teamwork Collection and what it means for the evolving nature of collaboration. With leadership experience at Coinbase, Airbnb, Instagram, and Microsoft, Sanchan brings a pragmatic lens to building products that meet teams where they are. In our conversation, we unpack the thinking behind the Teamwork Collection, a curated set of Atlassian tools designed to help teams work more seamlessly while delivering real, measurable outcomes. This isn't about adding more tools to the stack. It's about reducing the noise and giving teams a single, integrated space to plan, document, and communicate with clarity. We also explore how AI is being used to reduce manual overhead, surface relevant information faster, and make daily tasks feel less like busywork. Sanchan shares practical examples of how companies are already using these tools to boost productivity, make meetings more actionable, and give teams back valuable time. For leaders focused on change management or wrestling with tool adoption, there are actionable insights here on overcoming cultural friction and designing for long-term success. Recorded live at Team 25, this conversation reflects a broader shift in how work is organized and supported. Whether you're in IT, product, operations, or leadership, this episode offers a look at how Atlassian is building for the future of work—one where humans and AI collaborate without the chaos. How are you designing your workflows to stay ahead of that curve? Let's continue the conversation.

Hour 4: Murph & Markus debate if Jonathan Kuminga will get any playing time in the Rockets series, preview the Giants next series in Anaheim, and close the showSee omnystudio.com/listener for privacy information.

Hour 4: Murph & Markus debate if Jonathan Kuminga will get any playing time in the Rockets series, preview the Giants next series in Anaheim, and close the showSee omnystudio.com/listener for privacy information.

Welcome to another episode of "Dishing with Stephanie's Dish," the podcast for everyone obsessed with food, cookbooks, and the stories they tell. Today, host Stephanie Hansen sits down with Jenna Helwig —a true powerhouse in the cookbook world. You may know Jenna as the creator of the Cookbookery Collective newsletter but she's also the food director at Real Simple magazine and a prolific cookbook author herself. In this conversation, Stephanie and Jenna dive into their mutual love for cookbooks, discuss the enduring charm of print in a digital world, and explore the evolving landscape of cookbook publishing, from celebrity chefs to everyday cooks and influencers.Jenna shares insights from her career, talks about the resurgence and diversity of cookbooks, and lets us in on what it's like to balance her editorial roles at Real Simple and her Substack. They chat about memorable cookbooks from childhood, the pressure (and freedom) of home cooking, and the unique joys of discovering new recipes and makers. Whether you're a cookbook collector, home cook, or just love a good food story, this episode is packed with inspiration, nostalgia, and plenty of practical wisdom. So grab your favorite cookbook, get comfy, and join us for a delicious discussion!FULL EPISODE TRANSCRIPT FOLLOWS:Stephanie Hansen:Hello, everybody, and welcome to @DishingwithStephaniesDish, the podcast where we talk to people that are obsessed with food, cookbooks, and all things in the food space. And today, I'm speaking with Jenna Helwig, and I kinda came across her mostly on Substack, which I think maybe will make her be surprised. I found her as the creator of the cookbookery collective cookbook newsletter, and I was like, hey. You're into cookbooks. I'm into cookbooks. Let's talk about cookbooks. And we got the call set up, and then she said, oh, and by the way, I am the food director of Real Simple magazine. And I was like, oh, just that small detail that I literally did not even know about you.I'm so embarrassed. Welcome to the program.Jenna Helwig:Thank you so much. Thanks for having me. And I'm thrilled that you found me through the substack because that's a newish thing for me, and I love that, you know, people are reading it.Stephanie Hansen:Yes. And I was so like, I'm just obsessed with cookbooks, and I am a cookbook writer. I'm on my second book that's coming up, and I read a lot about trying to get published and different points of view of cookbooks. And we have quite a few good cookbook authors that hail from the Midwest in the Twin Cities here. And you had, I think, done an interview with my friend Zoe from Zoey Bakes, which probably is how I found out about you.Jenna Helwig:That is probably right. Yes. Zoey. Also, I think of Amy Theilan. I know she's not right there, but she's, you know, in the vicinity. Right? So yeah. For sure. And Pinch of Yum, aren't they based in Minneapolis? So yeah.Jenna Helwig:They are. A good a good food thing going.Stephanie Hansen:Yes. And the Food Dolls just published their book. They have, like, 8,000,000 followers.Jenna Helwig:Amazing. I guess I've been through that interview. Yeah. And who is that?Stephanie Hansen:Sarah Kiefer, do you know her?Jenna Helwig:Oh, yes. Of course. Her cookies, baked goods. Yeah.Stephanie Hansen:Yeah. We are all from, the Twin Cities, and most of them have, like, specialty angles. Like, I am just a home cook, so that's sort of my point of view on the Midwest. But it has been a really great market to be in. And one of the things that I started a radio show about seventeen years ago, so we've talked a lot of these people along the way. And right when we started the radio show, you know, Facebook and Instagram were launching, and it's been such an interesting trajectory to see cookbook authors in particular. And, like, everyone's like, oh, print is dead. Like, magazines are dead.Publications are dead. And yet, you know, cookbooks are, in some respects, doing better than ever.Jenna Helwig:Yeah. I agree. I feel like they are thriving. I also feel like, you know, at least for me personally, and I do notice this though with a lot of other people that we are on our screens all the time, and we're kinda tired of it. So whether it's a cookbook or even a print magazine, like, there's just something so lovely about turning pages, just, like, shutting out everything else. No other notifications are popping up on your screen. So print is very special.Stephanie Hansen:Yeah. And it feels like you can have, like, personal one on one time with it because you can set your phone down and really immerse yourself in the story.Jenna Helwig:Yes. Exactly. We all need more of that.Stephanie Hansen:I think so. My food magazines too, you mentioned that you're the food director of Real Simple, and you guys are having your twenty fifth anniversary. Yes. And I literally before you sent me that text, I was, like, reading it. And I'm a subscriber, so I'm gonna hold up my copy here. Because I really I love food print too. I worked in the newspaper business, and I'm kind of a tactile print person also. And you had a really cool feature this month about what's the best takeaway you've ever gotten from Real Simple because you guys are in your 25th birthday. So I thought I'd ask you what your best takeaway is.Jenna Helwig:Oh my gosh. That's such a hard question. Alright. I I'm sure it's going to be food related, and I'm kinda gonna cheat and pick something from that month. I worked with Molly Ye on the beautiful birthday cake that's on the cover. And, you know, one of the things she did that I feel like I've used in other in other applications, but never for frosting, was she used instead of food coloring, freeze dried raspberry powder to make the beautiful pink frosting. And I just hadn't done that before, and it was so easy and such a kind of natural way to make something look so lovely.Stephanie Hansen:Yeah. That's funny because, yeah, and the cake, it's a it's a lemon poppy seed cake, and then it has like a a raspberry pink frosting on the outside and then raspberry jam on the inside. It really it also gives you a little bit of that raspberry flavor in the frosting, but it's not like super wet like it would be if you used real raspberries or also, like, super overly sweet if you used just jam.Jenna Helwig:You know what? That is exactly right because it lends that little bit of tartness to it too, and so it's just such a nicely balanced frosting.Stephanie Hansen:So you are a cookbook writer yourself.Jenna Helwig:Mhmm.Stephanie Hansen:I'm forgetting the name of your books. It's Minute Dinners or Dinner andJenna Helwig:“Bare Minimum Dinners.” The most Bare minimum. Yes. “Bare Minimum Dinners”. Stephanie Hansen:I'm all for that. And you've had, a number of cookbooks, I think. Aren't you? Like, you've had a few more of that too.Jenna Helwig:Yes. So I've written five books. Three of them were more in the, like, family baby toddler space. I used to be the food editor at Parents Magazine. Sure. And so that was really how I kind of got into cookbook writing. I started with real baby food and then wrote one called baby led feeding. And I will say that is by far my best selling cookbook.Jenna Helwig:You know, it's still something we actually did a reissue a couple of years ago, so I did an updated version. It's still something that parents are finding, and that just makes me so happy.Stephanie Hansen:My neighbor who just had a baby, she's gonna be two, was obsessed with that book because I just she knows I write cookbooks, and I film a TV show in my house too. So I'm always bringing them food. And when she first had the baby, she showed it to me, and she was like, have you ever heard of this book?Jenna Helwig:And it was yours. Oh my gosh. That's amazing. Well, that's so great. I'm I that's a really hard time of life as I you know, just, like, trying to figure out no one really tells you how to feed your baby, which is strange. And so I think anything that I could do to make it just less stressful, that was always my goal with those books.Stephanie Hansen:And I think that there's so much to be said about just getting dinner on the table. Like, it's almost a political act these days just to, like, be working, be taking care of your mental health, be worrying about your social time with your kids, your family, your family, aging parents, and then all of a sudden every day someone is supposed to, like, be putting all these elaborate meals on the table, like, sometimes just even surviving a day without the food, and then you have this whole other stressor on top of it.Jenna Helwig:I could not agree more. I mean, which is why I thought of bare minimum dinners. Like, it's this idea, and we do this also in real simple. You know, it's very similar. They're like I call fussy the f word. I'm like, nothing fussy, you know, especially when we're talking about recipes in the magazine. Skip the garnish. Like, you know, there's you're not putting on a show for anyone.You know? Just do what you can. That's really you know? But is it better or good is better than perfect. Done is better than perfect. Just get it done.Stephanie Hansen:And some people, like, because they feel like they're trying to live up to something in a Instagram photo, it prevents them from having a dinner party or, making food for a neighbor because maybe it's, like, not good enough. You know, just the sheer act of eating and providing food for your family, whoever your family looks like, or even just for yourself, you are gonna eat better. You're gonna have more control over what you eat. I have eaten at a million restaurants in my life, and I just find that I always feel so much better when I'm cooking at home.Jenna Helwig:I agree. I love to go out to eat. However, then if if I do that too much, I'm like, okay. I just need to reset at home. And, you know, I've also noticed that in some cookbooks, there has been this trend towards the food not being overly styled or the author doing that themselves and thinking about, like, Julia Tershen with her last book. You know, she photographed that herself, and the food looks great, but also real.Like, you could do it. And, also the book Chinese Enough that I just featured in Cookbookery Collective. You know, those recipes just don't feel like nitpicked to death. You know? They're just very naturalStephanie Hansen:looking. I feel like we might see more of that. I photographed my own book, but it was simply out of necessity because I didn't have $20 to pay someone. So I said to the publisher, well, if my Instagram's okay, I'm gonna do, like, similar to that. Is that okay? And they were like, sure. Oh, great. As we look at cookbooks as a genre, things have changed a lot because it used to be that you were a professional chef or you were a restaurant chef and you were writing about your restaurant or you were a small group of people that were super experienced in cooking, and maybe you had, you know, 10 books that you were writing in the different genres. You did vegetarian and gluten free and then dairy free.Now, like, the cookbook space is really kind of being taken up by regular people or influencers in a lot of respects. Does that, open the door for more excitement or is it sometimes do you worry that maybe the books aren't as good? Oh,Jenna Helwig:Oh, that's a tough question. I think that anything that gets people cooking is good. So I am you know, if the it is someone without a lot of cooking experience who has a book, but it still excites people to get into the kitchen, fantastic. So that's really my main goal. I do think, you know, where I am in my life, like, I really wanna learn something new from a cookbook. So that's what I personally am looking for, but there are cooks of all different, you know, ability levels and experience levels. So I think that having a variety of cookbooks that can reach everyone where they are is probably the answer.Stephanie Hansen:There is so much diversity too in cookbooks now. Like, the no offense to the old beautiful Asian cookbooks that you would get, but, you know, you didn't really feel like you could make a lot of the things out of there because maybe you didn't have the ingredients or you weren't familiar with technique. The the more recent diversity in cookbooks, it feels like you can actually make some of these things.Jenna Helwig:Well, I think that's right. Some of the things do feel more accessible. And, also, we just have access to so many more ingredients now, which is amazing. Just even at, like, regular grocery stores. My parents live in Colorado and, like, in the suburbs, and I was, you know, just driving by where I used to live. And there was an H Mart, you know, which I like, my jaw just, like, fell on the floor. There's no H Mart there when I was growing up. So the fact that I could have had access to all of those ingredients, and now the people who live in Broomfield, Colorado do is a miracle.Stephanie Hansen:That's so funny because I'm actually reading crying in H Mart right now for my book club, and it's just a delightful memoir about a woman who's experiencing the loss of her mother through the Korean cooking and heritage that she had growing up, and it's really a delightful book. It's so good. When you are thinking of what you wanna write about for your substack, because I'm in some ways, I'm surprised that you still find this topic and this genre interesting after having worked at Real Simple for five years because I've I it's almost like feels like is it too much of the food, but it it really is steeped in you. And how do you pick, like, what you wanna feature on your Substack versus what would maybe be a potential something in the magazine down the road, or is it just all the love and all of the same?Jenna Helwig:So I for real simple, you know, obviously, I get to kind of put a lot of myself into there and, you know, kind of direct that coverage, you know, pitch what I think we should cover. But I'm always doing that through the lens of our audience. You know? What and I she's usually a she. You know? What does she want? How much time does she have? What's gonna make make her life easier? So I really hyper focus on that. And a lot of it does kind of mirror my life because I am, you know, kind of similar to the real simple reader, but that's primary. I feel like with the substack, I can just do whatever I want. It's really, like, the books and the authors that speak to the me the most. It's nice to kind of have that, you know, freedom even if it's something that maybe we wouldn't cover in the magazine or might be a little more obscure.Jenna Helwig:You know? It's just fun to be able to follow my passions and my interest. And I do love food, and I really love cookbooks. So it's it's funny that I spend even extra time with them, but it really makes me so happy.Stephanie Hansen:I am hoping that in substack's evolution that we get more information about who our readers are. Because when you're, like, at a magazine, you know, you have a deep dive in your target market and the radio show, they know exactly who your p ones are. In Substack, you have followers, but you don't exactly know that much about them except basically where they come from.Jenna Helwig:That is such a good point, and I'm sure you also know so much more about this than me. I'm still I'm such a newbie. I've been a Substack subscriber for a long time. But now I just, you know, launched this, you know, like, over a month just over a month ago, and so I'm still figuring out all the analytics and everything. But I agree that that would be super helpful just to know more. Like and I'm I've also been thinking, and maybe you've done this. Like, have you done surveys of your audience, your subscribers? Yeah. And, also, like, people don't love to fill them all out. Jenna Helwig:I love surveys.Stephanie Hansen:See, I do too, but that's probably because we're, like, the publishing types. Right? So I did a survey, and it kind of mirrored what I thought from an age perspective, but I didn't get much more details than that. K. So I think if I was gonna give Substack advice, and maybe they'll ask me someday. Who knows? Mhmm. That it would be to help us understand who those markets are more because it does help you frame who you're writing for. As you look at the the newsletter, are you going to continue to speak to authors? Will you ever do recipes on your own like you've been in that space? Jenna Helwig:So I don't think I will do recipes on my own. I feel like, you know, when I have ideas for, new dishes or new, you know, like, stories. I kind of direct those to Real Simple. And I've done a lot you know, I've done all those cookbooks. So I sort of feel like the world maybe doesn't need more recipes from me. You know? I'm I'm very interested in what other people have to say. I think that I love doing these author interviews or just the interviews with other people in the cookbook community. Like, recently interviewed the woman who started Instagram's oldest cookbook club.And so she was fascinating. Oh, great. Yes. And there was such a good response to that. I'm interested in talking to people in cookbook publishing. So just really kind of anyone in that community. I I think there might be room later for more, like, reported stories.Stephanie Hansen:Yeah.Jenna Helwig:You know? That so not interviews, but, like, on a certain topic, like book design or titles or spines. I don't know. But, but I I don't think it's gonna be recipes for me. We'll see.Stephanie Hansen:It is interesting. You asked, the woman with the cookbook collection how she organized her collection, and she said by, type of food or genre. But then there's other people that I know that organize it by color.Jenna Helwig:I do that.Stephanie Hansen:Okay. And and it looks so cool. Like, when you have a huge collection, it just it looks so cool on the shelves. But I was like, oh, that would be so hard because unless you remember the color of the cookbook, how could you find it?Jenna Helwig:Yeah. You know, I will say so I live in Brooklyn, New York in a not huge apartment. So I first of all, everything has to look as tidy as possible, and color colors help with that. And I really only have room for about 250 books as opposed to, like, Deborah was saying, she has 2,000 Yeah.Stephanie Hansen:It was crazy. Thousand.Jenna Helwig:So jealous. But so somehow in my mind, I know what the color is. I don't know how to say it, but IStephanie Hansen:don't know how to catalog it. Purple one.Jenna Helwig:Yeah. So if I had more, maybe that wouldn't work.Stephanie Hansen:Yeah. Well and you okay. So you live in Brooklyn. That is such an amazing food community. Yes. And you just have so many great makers. And I do find a lot of good makers in Real Simple, like people making new artisanal products, and I had a podcast about that for a long time. That is really like, when you feel like you've discovered something that someone turns you onto and it's great, That's, like, one of my favorite discoveries about being involved in the food business, and I feel that way about cookbooks too.Jenna Helwig:Absolutely. And I think that when it comes to Real Simple, that's really one of the things that people come to us for. They trust our recommendations, you know, and things that we've discovered. And I feel like that is especially true with our holiday gift guide Yes. Which, you know, is, like, pages and pages every year. We spend months on it, you know, finding things, testing things. And believe it or not, I'm gonna be starting that again soon. But, yes, I I think that that it's such a privilege to be finding these new things and sharing them, and I think we really do get good feedback from them.Stephanie Hansen:Do you get to travel a lot around the country? OrJenna Helwig:Yeah. I mean, you know, there are certainly trips that I am taking for like, I went out to Expo West recently. Do you know that? It's a big, huge, like, food trade show in Anaheim and, went and met with a bunch of different brands, saw what was going on, what was new. So I try to take as many opportunities for travel as possible. I really love to just be out and about.Stephanie Hansen:Did you run across, at that show two gals? They have a product called Maza Chutney.Jenna Helwig:Okay. I was literally just talking to someone about this today. In fact, I was I sent a photo to my executive editor because, yes, I did meet them, and then I was at the Cherry Bomb Jubilee Yes.Stephanie Hansen:And they sampled there.Jenna Helwig:Days ago. Yes. And they sampled there, and I actually got a couple bottles. I was like, can I take that? And they let me. And so I was just I made some eggs for lunch today, and I put the cilantro chutney on top. It was so good. And I was, yeah, just telling one of my colleagues about it. So funny.Stephanie Hansen:I produce culinary markets in the Twin Cities, and they were one of the first makers that I met when I started doing this. And I was just like, oh, those those girls are onto something, and it's a family business. Their story is so great.Jenna Helwig:The branding is amazing Yep. And the food tastes great. Are they from there?Stephanie Hansen:Yeah. From the Twin Cities. Wow. They've just developed to, like a lentil spread. That's a like a hummus, but with lentils and also super flavorful and delicious. So watch for that because that's a brand new product line that they just are launching. But, yeah, weird coincidence, but Oh, funny. Yeah.Great product. When you can you can you remember your actual first cookbook that you got?Jenna Helwig:Oh, okay. So I don't I know it was a Betty Crocker, like, cooking or baking for kids book. I am not I think it was baking. I actually was trying to find the cover recently, just, like, Google search, and I couldn't. But I think that's what it was. Do you have one?Stephanie Hansen:Well, I mean, I have a few vintage.Jenna Helwig:I kinda select Yeah. It wasn't that one because it was for kids book, but I love that. It was like baking for kids or something.Stephanie Hansen:Yeah. And then did it have, did it have, like, wiener roll ups in it?Jenna Helwig:Oh my god. Maybe. The thing I remember the most were little English muffin pizzas or something like that. I remember my brother and I making those over and over.Stephanie Hansen:It I think it also had these, like, clown cupcakes.Jenna Helwig:That also sounds familiar. And maybe like cat cupcakes?Stephanie Hansen:Yes. Oh, so funny. Every year, we do a cookbook swap, and it's a super fun event. And people come and bring books that they no longer want or use, and we kinda sort them loosely in this huge room. And then we say go, and everybody, like, runs in. And however many books you bought or brought, you get to roughly take the same amount out, but you don't have to. But it's been fascinating, the books that people bring. And, I mean, I there's, like, a New York Times 1973 edition that has this recipe in it that's only in that book that's for a lamb ragu.Stephanie Hansen:And every year, I see that book come by, and I, like, pick the woman who's probably, like, twenty, twenty four. And I like press this book into her hands and I'm like, you need to have this book and you need to make the recipe on page one twenty one. And it's like three times it's happened and then they'll email me and they're like, I would have never found that recipe without you. It's such a great fun event.Jenna Helwig:That sounds wonderful. I love that idea.Stephanie Hansen:Yeah. It is really fun, and we get a lot of, like, boxes of people's recipe cards that were, like, someone's grandma's. And my radio partner and I always sort of move that stuff to the side, And then we keep it for a year and, like, go through it and look at it, and then we bring it back the next year. We've been doing this for, like, ten years. So it's been so fun to see what, like, really are in people's collections and what they get rid of. And, I mean, how many peanut butter blossom recipes there are in the world.Jenna Helwig:You know what? The world needs more peanut butter blossoms. Delicious.Stephanie Hansen:Yeah. Always delicious and always tasty. Well, it has been super fun to chat with you. I want people to follow your Substack. It is the Cookbookery Collective Cookbook newsletter, and we are with Jenna Helwig. And I'm just really appreciative for your time today. Congratulations on your twenty fifth anniversary with Real Simple. That's fun too.Jenna Helwig:Thank you so much. It's been a real pleasure to talk to you.Stephanie Hansen:Yes. Absolutely. Thanks, Jenna. Mhmm. Bye bye.Jenna Helwig:Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Welcome to another episode of "Dishing with Stephanie's Dish," the podcast for everyone obsessed with food, cookbooks, and the stories they tell. Today, host Stephanie Hansen sits down with Jenna Helwig —a true powerhouse in the cookbook world. You may know Jenna as the creator of the Cookbookery Collective newsletter but she's also the food director at Real Simple magazine and a prolific cookbook author herself. In this conversation, Stephanie and Jenna dive into their mutual love for cookbooks, discuss the enduring charm of print in a digital world, and explore the evolving landscape of cookbook publishing, from celebrity chefs to everyday cooks and influencers.Jenna shares insights from her career, talks about the resurgence and diversity of cookbooks, and lets us in on what it's like to balance her editorial roles at Real Simple and her Substack. They chat about memorable cookbooks from childhood, the pressure (and freedom) of home cooking, and the unique joys of discovering new recipes and makers. Whether you're a cookbook collector, home cook, or just love a good food story, this episode is packed with inspiration, nostalgia, and plenty of practical wisdom. So grab your favorite cookbook, get comfy, and join us for a delicious discussion!FULL EPISODE TRANSCRIPT FOLLOWS:Stephanie Hansen:Hello, everybody, and welcome to @DishingwithStephaniesDish, the podcast where we talk to people that are obsessed with food, cookbooks, and all things in the food space. And today, I'm speaking with Jenna Helwig, and I kinda came across her mostly on Substack, which I think maybe will make her be surprised. I found her as the creator of the cookbookery collective cookbook newsletter, and I was like, hey. You're into cookbooks. I'm into cookbooks. Let's talk about cookbooks. And we got the call set up, and then she said, oh, and by the way, I am the food director of Real Simple magazine. And I was like, oh, just that small detail that I literally did not even know about you.I'm so embarrassed. Welcome to the program.Jenna Helwig:Thank you so much. Thanks for having me. And I'm thrilled that you found me through the substack because that's a newish thing for me, and I love that, you know, people are reading it.Stephanie Hansen:Yes. And I was so like, I'm just obsessed with cookbooks, and I am a cookbook writer. I'm on my second book that's coming up, and I read a lot about trying to get published and different points of view of cookbooks. And we have quite a few good cookbook authors that hail from the Midwest in the Twin Cities here. And you had, I think, done an interview with my friend Zoe from Zoey Bakes, which probably is how I found out about you.Jenna Helwig:That is probably right. Yes. Zoey. Also, I think of Amy Theilan. I know she's not right there, but she's, you know, in the vicinity. Right? So yeah. For sure. And Pinch of Yum, aren't they based in Minneapolis? So yeah.Jenna Helwig:They are. A good a good food thing going.Stephanie Hansen:Yes. And the Food Dolls just published their book. They have, like, 8,000,000 followers.Jenna Helwig:Amazing. I guess I've been through that interview. Yeah. And who is that?Stephanie Hansen:Sarah Kiefer, do you know her?Jenna Helwig:Oh, yes. Of course. Her cookies, baked goods. Yeah.Stephanie Hansen:Yeah. We are all from, the Twin Cities, and most of them have, like, specialty angles. Like, I am just a home cook, so that's sort of my point of view on the Midwest. But it has been a really great market to be in. And one of the things that I started a radio show about seventeen years ago, so we've talked a lot of these people along the way. And right when we started the radio show, you know, Facebook and Instagram were launching, and it's been such an interesting trajectory to see cookbook authors in particular. And, like, everyone's like, oh, print is dead. Like, magazines are dead.Publications are dead. And yet, you know, cookbooks are, in some respects, doing better than ever.Jenna Helwig:Yeah. I agree. I feel like they are thriving. I also feel like, you know, at least for me personally, and I do notice this though with a lot of other people that we are on our screens all the time, and we're kinda tired of it. So whether it's a cookbook or even a print magazine, like, there's just something so lovely about turning pages, just, like, shutting out everything else. No other notifications are popping up on your screen. So print is very special.Stephanie Hansen:Yeah. And it feels like you can have, like, personal one on one time with it because you can set your phone down and really immerse yourself in the story.Jenna Helwig:Yes. Exactly. We all need more of that.Stephanie Hansen:I think so. My food magazines too, you mentioned that you're the food director of Real Simple, and you guys are having your twenty fifth anniversary. Yes. And I literally before you sent me that text, I was, like, reading it. And I'm a subscriber, so I'm gonna hold up my copy here. Because I really I love food print too. I worked in the newspaper business, and I'm kind of a tactile print person also. And you had a really cool feature this month about what's the best takeaway you've ever gotten from Real Simple because you guys are in your 25th birthday. So I thought I'd ask you what your best takeaway is.Jenna Helwig:Oh my gosh. That's such a hard question. Alright. I I'm sure it's going to be food related, and I'm kinda gonna cheat and pick something from that month. I worked with Molly Ye on the beautiful birthday cake that's on the cover. And, you know, one of the things she did that I feel like I've used in other in other applications, but never for frosting, was she used instead of food coloring, freeze dried raspberry powder to make the beautiful pink frosting. And I just hadn't done that before, and it was so easy and such a kind of natural way to make something look so lovely.Stephanie Hansen:Yeah. That's funny because, yeah, and the cake, it's a it's a lemon poppy seed cake, and then it has like a a raspberry pink frosting on the outside and then raspberry jam on the inside. It really it also gives you a little bit of that raspberry flavor in the frosting, but it's not like super wet like it would be if you used real raspberries or also, like, super overly sweet if you used just jam.Jenna Helwig:You know what? That is exactly right because it lends that little bit of tartness to it too, and so it's just such a nicely balanced frosting.Stephanie Hansen:So you are a cookbook writer yourself.Jenna Helwig:Mhmm.Stephanie Hansen:I'm forgetting the name of your books. It's Minute Dinners or Dinner andJenna Helwig:“Bare Minimum Dinners.” The most Bare minimum. Yes. “Bare Minimum Dinners”. Stephanie Hansen:I'm all for that. And you've had, a number of cookbooks, I think. Aren't you? Like, you've had a few more of that too.Jenna Helwig:Yes. So I've written five books. Three of them were more in the, like, family baby toddler space. I used to be the food editor at Parents Magazine. Sure. And so that was really how I kind of got into cookbook writing. I started with real baby food and then wrote one called baby led feeding. And I will say that is by far my best selling cookbook.Jenna Helwig:You know, it's still something we actually did a reissue a couple of years ago, so I did an updated version. It's still something that parents are finding, and that just makes me so happy.Stephanie Hansen:My neighbor who just had a baby, she's gonna be two, was obsessed with that book because I just she knows I write cookbooks, and I film a TV show in my house too. So I'm always bringing them food. And when she first had the baby, she showed it to me, and she was like, have you ever heard of this book?Jenna Helwig:And it was yours. Oh my gosh. That's amazing. Well, that's so great. I'm I that's a really hard time of life as I you know, just, like, trying to figure out no one really tells you how to feed your baby, which is strange. And so I think anything that I could do to make it just less stressful, that was always my goal with those books.Stephanie Hansen:And I think that there's so much to be said about just getting dinner on the table. Like, it's almost a political act these days just to, like, be working, be taking care of your mental health, be worrying about your social time with your kids, your family, your family, aging parents, and then all of a sudden every day someone is supposed to, like, be putting all these elaborate meals on the table, like, sometimes just even surviving a day without the food, and then you have this whole other stressor on top of it.Jenna Helwig:I could not agree more. I mean, which is why I thought of bare minimum dinners. Like, it's this idea, and we do this also in real simple. You know, it's very similar. They're like I call fussy the f word. I'm like, nothing fussy, you know, especially when we're talking about recipes in the magazine. Skip the garnish. Like, you know, there's you're not putting on a show for anyone.You know? Just do what you can. That's really you know? But is it better or good is better than perfect. Done is better than perfect. Just get it done.Stephanie Hansen:And some people, like, because they feel like they're trying to live up to something in a Instagram photo, it prevents them from having a dinner party or, making food for a neighbor because maybe it's, like, not good enough. You know, just the sheer act of eating and providing food for your family, whoever your family looks like, or even just for yourself, you are gonna eat better. You're gonna have more control over what you eat. I have eaten at a million restaurants in my life, and I just find that I always feel so much better when I'm cooking at home.Jenna Helwig:I agree. I love to go out to eat. However, then if if I do that too much, I'm like, okay. I just need to reset at home. And, you know, I've also noticed that in some cookbooks, there has been this trend towards the food not being overly styled or the author doing that themselves and thinking about, like, Julia Tershen with her last book. You know, she photographed that herself, and the food looks great, but also real.Like, you could do it. And, also the book Chinese Enough that I just featured in Cookbookery Collective. You know, those recipes just don't feel like nitpicked to death. You know? They're just very naturalStephanie Hansen:looking. I feel like we might see more of that. I photographed my own book, but it was simply out of necessity because I didn't have $20 to pay someone. So I said to the publisher, well, if my Instagram's okay, I'm gonna do, like, similar to that. Is that okay? And they were like, sure. Oh, great. As we look at cookbooks as a genre, things have changed a lot because it used to be that you were a professional chef or you were a restaurant chef and you were writing about your restaurant or you were a small group of people that were super experienced in cooking, and maybe you had, you know, 10 books that you were writing in the different genres. You did vegetarian and gluten free and then dairy free.Now, like, the cookbook space is really kind of being taken up by regular people or influencers in a lot of respects. Does that, open the door for more excitement or is it sometimes do you worry that maybe the books aren't as good? Oh,Jenna Helwig:Oh, that's a tough question. I think that anything that gets people cooking is good. So I am you know, if the it is someone without a lot of cooking experience who has a book, but it still excites people to get into the kitchen, fantastic. So that's really my main goal. I do think, you know, where I am in my life, like, I really wanna learn something new from a cookbook. So that's what I personally am looking for, but there are cooks of all different, you know, ability levels and experience levels. So I think that having a variety of cookbooks that can reach everyone where they are is probably the answer.Stephanie Hansen:There is so much diversity too in cookbooks now. Like, the no offense to the old beautiful Asian cookbooks that you would get, but, you know, you didn't really feel like you could make a lot of the things out of there because maybe you didn't have the ingredients or you weren't familiar with technique. The the more recent diversity in cookbooks, it feels like you can actually make some of these things.Jenna Helwig:Well, I think that's right. Some of the things do feel more accessible. And, also, we just have access to so many more ingredients now, which is amazing. Just even at, like, regular grocery stores. My parents live in Colorado and, like, in the suburbs, and I was, you know, just driving by where I used to live. And there was an H Mart, you know, which I like, my jaw just, like, fell on the floor. There's no H Mart there when I was growing up. So the fact that I could have had access to all of those ingredients, and now the people who live in Broomfield, Colorado do is a miracle.Stephanie Hansen:That's so funny because I'm actually reading crying in H Mart right now for my book club, and it's just a delightful memoir about a woman who's experiencing the loss of her mother through the Korean cooking and heritage that she had growing up, and it's really a delightful book. It's so good. When you are thinking of what you wanna write about for your substack, because I'm in some ways, I'm surprised that you still find this topic and this genre interesting after having worked at Real Simple for five years because I've I it's almost like feels like is it too much of the food, but it it really is steeped in you. And how do you pick, like, what you wanna feature on your Substack versus what would maybe be a potential something in the magazine down the road, or is it just all the love and all of the same?Jenna Helwig:So I for real simple, you know, obviously, I get to kind of put a lot of myself into there and, you know, kind of direct that coverage, you know, pitch what I think we should cover. But I'm always doing that through the lens of our audience. You know? What and I she's usually a she. You know? What does she want? How much time does she have? What's gonna make make her life easier? So I really hyper focus on that. And a lot of it does kind of mirror my life because I am, you know, kind of similar to the real simple reader, but that's primary. I feel like with the substack, I can just do whatever I want. It's really, like, the books and the authors that speak to the me the most. It's nice to kind of have that, you know, freedom even if it's something that maybe we wouldn't cover in the magazine or might be a little more obscure.Jenna Helwig:You know? It's just fun to be able to follow my passions and my interest. And I do love food, and I really love cookbooks. So it's it's funny that I spend even extra time with them, but it really makes me so happy.Stephanie Hansen:I am hoping that in substack's evolution that we get more information about who our readers are. Because when you're, like, at a magazine, you know, you have a deep dive in your target market and the radio show, they know exactly who your p ones are. In Substack, you have followers, but you don't exactly know that much about them except basically where they come from.Jenna Helwig:That is such a good point, and I'm sure you also know so much more about this than me. I'm still I'm such a newbie. I've been a Substack subscriber for a long time. But now I just, you know, launched this, you know, like, over a month just over a month ago, and so I'm still figuring out all the analytics and everything. But I agree that that would be super helpful just to know more. Like and I'm I've also been thinking, and maybe you've done this. Like, have you done surveys of your audience, your subscribers? Yeah. And, also, like, people don't love to fill them all out. Jenna Helwig:I love surveys.Stephanie Hansen:See, I do too, but that's probably because we're, like, the publishing types. Right? So I did a survey, and it kind of mirrored what I thought from an age perspective, but I didn't get much more details than that. K. So I think if I was gonna give Substack advice, and maybe they'll ask me someday. Who knows? Mhmm. That it would be to help us understand who those markets are more because it does help you frame who you're writing for. As you look at the the newsletter, are you going to continue to speak to authors? Will you ever do recipes on your own like you've been in that space? Jenna Helwig:So I don't think I will do recipes on my own. I feel like, you know, when I have ideas for, new dishes or new, you know, like, stories. I kind of direct those to Real Simple. And I've done a lot you know, I've done all those cookbooks. So I sort of feel like the world maybe doesn't need more recipes from me. You know? I'm I'm very interested in what other people have to say. I think that I love doing these author interviews or just the interviews with other people in the cookbook community. Like, recently interviewed the woman who started Instagram's oldest cookbook club.And so she was fascinating. Oh, great. Yes. And there was such a good response to that. I'm interested in talking to people in cookbook publishing. So just really kind of anyone in that community. I I think there might be room later for more, like, reported stories.Stephanie Hansen:Yeah.Jenna Helwig:You know? That so not interviews, but, like, on a certain topic, like book design or titles or spines. I don't know. But, but I I don't think it's gonna be recipes for me. We'll see.Stephanie Hansen:It is interesting. You asked, the woman with the cookbook collection how she organized her collection, and she said by, type of food or genre. But then there's other people that I know that organize it by color.Jenna Helwig:I do that.Stephanie Hansen:Okay. And and it looks so cool. Like, when you have a huge collection, it just it looks so cool on the shelves. But I was like, oh, that would be so hard because unless you remember the color of the cookbook, how could you find it?Jenna Helwig:Yeah. You know, I will say so I live in Brooklyn, New York in a not huge apartment. So I first of all, everything has to look as tidy as possible, and color colors help with that. And I really only have room for about 250 books as opposed to, like, Deborah was saying, she has 2,000 Yeah.Stephanie Hansen:It was crazy. Thousand.Jenna Helwig:So jealous. But so somehow in my mind, I know what the color is. I don't know how to say it, but IStephanie Hansen:don't know how to catalog it. Purple one.Jenna Helwig:Yeah. So if I had more, maybe that wouldn't work.Stephanie Hansen:Yeah. Well and you okay. So you live in Brooklyn. That is such an amazing food community. Yes. And you just have so many great makers. And I do find a lot of good makers in Real Simple, like people making new artisanal products, and I had a podcast about that for a long time. That is really like, when you feel like you've discovered something that someone turns you onto and it's great, That's, like, one of my favorite discoveries about being involved in the food business, and I feel that way about cookbooks too.Jenna Helwig:Absolutely. And I think that when it comes to Real Simple, that's really one of the things that people come to us for. They trust our recommendations, you know, and things that we've discovered. And I feel like that is especially true with our holiday gift guide Yes. Which, you know, is, like, pages and pages every year. We spend months on it, you know, finding things, testing things. And believe it or not, I'm gonna be starting that again soon. But, yes, I I think that that it's such a privilege to be finding these new things and sharing them, and I think we really do get good feedback from them.Stephanie Hansen:Do you get to travel a lot around the country? OrJenna Helwig:Yeah. I mean, you know, there are certainly trips that I am taking for like, I went out to Expo West recently. Do you know that? It's a big, huge, like, food trade show in Anaheim and, went and met with a bunch of different brands, saw what was going on, what was new. So I try to take as many opportunities for travel as possible. I really love to just be out and about.Stephanie Hansen:Did you run across, at that show two gals? They have a product called Maza Chutney.Jenna Helwig:Okay. I was literally just talking to someone about this today. In fact, I was I sent a photo to my executive editor because, yes, I did meet them, and then I was at the Cherry Bomb Jubilee Yes.Stephanie Hansen:And they sampled there.Jenna Helwig:Days ago. Yes. And they sampled there, and I actually got a couple bottles. I was like, can I take that? And they let me. And so I was just I made some eggs for lunch today, and I put the cilantro chutney on top. It was so good. And I was, yeah, just telling one of my colleagues about it. So funny.Stephanie Hansen:I produce culinary markets in the Twin Cities, and they were one of the first makers that I met when I started doing this. And I was just like, oh, those those girls are onto something, and it's a family business. Their story is so great.Jenna Helwig:The branding is amazing Yep. And the food tastes great. Are they from there?Stephanie Hansen:Yeah. From the Twin Cities. Wow. They've just developed to, like a lentil spread. That's a like a hummus, but with lentils and also super flavorful and delicious. So watch for that because that's a brand new product line that they just are launching. But, yeah, weird coincidence, but Oh, funny. Yeah.Great product. When you can you can you remember your actual first cookbook that you got?Jenna Helwig:Oh, okay. So I don't I know it was a Betty Crocker, like, cooking or baking for kids book. I am not I think it was baking. I actually was trying to find the cover recently, just, like, Google search, and I couldn't. But I think that's what it was. Do you have one?Stephanie Hansen:Well, I mean, I have a few vintage.Jenna Helwig:I kinda select Yeah. It wasn't that one because it was for kids book, but I love that. It was like baking for kids or something.Stephanie Hansen:Yeah. And then did it have, did it have, like, wiener roll ups in it?Jenna Helwig:Oh my god. Maybe. The thing I remember the most were little English muffin pizzas or something like that. I remember my brother and I making those over and over.Stephanie Hansen:It I think it also had these, like, clown cupcakes.Jenna Helwig:That also sounds familiar. And maybe like cat cupcakes?Stephanie Hansen:Yes. Oh, so funny. Every year, we do a cookbook swap, and it's a super fun event. And people come and bring books that they no longer want or use, and we kinda sort them loosely in this huge room. And then we say go, and everybody, like, runs in. And however many books you bought or brought, you get to roughly take the same amount out, but you don't have to. But it's been fascinating, the books that people bring. And, I mean, I there's, like, a New York Times 1973 edition that has this recipe in it that's only in that book that's for a lamb ragu.Stephanie Hansen:And every year, I see that book come by, and I, like, pick the woman who's probably, like, twenty, twenty four. And I like press this book into her hands and I'm like, you need to have this book and you need to make the recipe on page one twenty one. And it's like three times it's happened and then they'll email me and they're like, I would have never found that recipe without you. It's such a great fun event.Jenna Helwig:That sounds wonderful. I love that idea.Stephanie Hansen:Yeah. It is really fun, and we get a lot of, like, boxes of people's recipe cards that were, like, someone's grandma's. And my radio partner and I always sort of move that stuff to the side, And then we keep it for a year and, like, go through it and look at it, and then we bring it back the next year. We've been doing this for, like, ten years. So it's been so fun to see what, like, really are in people's collections and what they get rid of. And, I mean, how many peanut butter blossom recipes there are in the world.Jenna Helwig:You know what? The world needs more peanut butter blossoms. Delicious.Stephanie Hansen:Yeah. Always delicious and always tasty. Well, it has been super fun to chat with you. I want people to follow your Substack. It is the Cookbookery Collective Cookbook newsletter, and we are with Jenna Helwig. And I'm just really appreciative for your time today. Congratulations on your twenty fifth anniversary with Real Simple. That's fun too.Jenna Helwig:Thank you so much. It's been a real pleasure to talk to you.Stephanie Hansen:Yes. Absolutely. Thanks, Jenna. Mhmm. Bye bye.Jenna Helwig:Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Rick and Sarah Says talk about the opening of Disney's California Adventure through how the park stands today over the next two weeks.  From Superstar Limo to Avengers Campus, DCA has had a unique history.

Jamie's not happy with Anaheim for giving up that late goal to the Wild. Jamie knew the boys were gonna win last night. All the lines were rolling last night. All the pressure on Winnipeg in this series. Lots of similarities to 2019. Brayden Schenn embodying everything it means to be a captain and a Blue. The logistics of the series with concert conflicts.   Victor Scott AKA Argo joins the program. Getting his thoughts on the Youngry Birds track. The energy of this 2025 Cardinal team. His alter ego “Argo.” Who is the clubhouse DJ? His approach at the plate as a speedy guy with some pop. A sense of positivity in the clubhouse. Having his own music as his walk-up song. His musical inspirations.   A program just full of friends of the feather. Argo (the movie) was an unremarkable best picture winner. JJ Watt got to play Augusta. Shot a 103. Rory not talking to Bryson during the final round was part of the psychological plan for Rory. Jackson thinks Bryson's interactions with fans is a little forced. The pilot for TRHOFTMA will be at the Self Made Stay At Home Ladue Mom's estate.   Learn more about your ad choices. Visit podcastchoices.com/adchoices

What happens when one of the world's most loved productivity tools decides to reinvent itself for the age of AI? At Team 25 in Anaheim, I sat down with Gaurav Kataria, Head of Product for Trello at Atlassian, to unpack the biggest release in Trello's history and what it means for individuals and teams navigating the chaos of modern work. Gaurav describes the new Trello as “an AI-powered to-do list,” built not to replace project management tools like Jira but to complement them—especially for those personal tasks, scattered action items, and mental notes that get lost in a sea of email, Slack messages, and SaaS app notifications. With half a million users opting into the beta within 48 hours of launch, it's clear that the new direction is resonating. In our conversation, we explore how Atlassian is using AI to enhance, not overwhelm, individual productivity—by capturing inputs from everywhere, organizing them intelligently, and helping users block time visually with integrations into Google and Microsoft calendars. This isn't about automating your life; it's about giving you clarity and control without friction. We also talk about how Trello remains deeply personal. From list colors to card covers and mobile widgets, the design philosophy centers on reducing cognitive load and sparking focus. Trello isn't trying to be a super app. It's trying to be the app that respects your mental model, works the way your brain works, and empowers you to get meaningful work done on your own terms. If you're overwhelmed by task sprawl or skeptical of AI's growing role in daily workflows, this episode offers a grounded look at what thoughtful, user-centered innovation looks like in action. How do you strike the balance between simplicity, automation, and human creativity? Let's explore that together.

Underdog Promo Code: PLAYME Signup Link: https://play.underdogfantasy.com/p-play-me-or-fade-me @KotaCapperKyle Podcast Card: Atlanta/Toronto NRFI (-128) Cleveland/Baltimore Over 8 (-110) Winnipeg -1.5 vs. Anaheim (-105) Chicago -1 vs. Miami (-105) Sacramento -4.5 vs. Dallas (-110) Action YTD Results - Active: NHL/4 Nations: 64-55, (53.8%), up 8.7626 units MLB: 55-43 (56.1%), 3.326 units Parlays: 3-1 (75%), up 2.7372 units PGA Golf: 16-19 (45.7%), up 2.0247 units NBA Prop Bets: 13-11, (54.2%), up 0.0166 units NASCAR: 0-1 (0%), down 1 unit Cricket 0-1 (0%), down 1 unit NBA Sides/Totals: 36-40, (47.3%), down 8.7645 units Discord Link: https://discord.gg/2Ab3sZTF Contact Me: X: @MrActionJunkie1 Email: mractionjunkie@gmail.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Hallo Hockey Freunde, heute schauen wir auf die abgeschlossene Saison zurück (ja, ein Spiel steht noch aus ;) ) Wir analysieren, was war gut und was war schlecht. Dazu sprechen wir über unsere FAs und blicken ein wenig in die Zukunft Du möchtest deinen Podcast auch kostenlos hosten und damit Geld verdienen? Dann schaue auf www.kostenlos-hosten.de und informiere dich. Dort erhältst du alle Informationen zu unseren kostenlosen Podcast-Hosting-Angeboten. kostenlos-hosten.de ist ein Produkt der Podcastbude.Gern unterstützen wir dich bei deiner Podcast-Produktion.

You don't need more hacks — you need a mission.Most men today are stuck… not because they're weak, but because they've never been taught how to win. They've lost their edge, their clarity, and their confidence — and now they're drifting, numbing, and settling.In this episode of The Bedros Keuilian Show, I break down the 5 C's that helped me rewire my brain to win in life — clarity, confidence, courage, consistency, and charisma. These are the exact principles I've used to build my empire, master my mindset, and lead a purpose-driven life.No fluff. No feel-good nonsense. Just the real tools every man needs to stop playing small and start leading like a king.If you're tired of feeling lost… and you're ready to take back control of your body, your mind, your mission — this is for you.Let's flip the switch.BEDROS KEUILIAN LIVE 2025 | MAY 31, 2024 in Anaheim, CAhttps://live.bedroskeuilian.com/2025REGISTER FOR THE LEGACY TRIBEGet the Life, Money, Meaning & Impact You Deservehttps://bedroskeuilian.com/legacytribeJOIN MY FREE 6-WEEK CHALLENGE:Transform into a Purpose-Driven Manhttps://bedroskeuilian.com/challengeTHE SQUIRE PROGRAM: A rite of Passage for Your Son as He Becomes a ManA Father and Son Experience That Will Be Remembered FOREVERhttps://squireprogram.com/registerTruLean Supplements | https://www.trulean.com/pages/bedrosGet 50% Off Trulean Subscribe & Save BundleUse Code: BEDROS Few Will Hunt Apparel | https://fewwillhunt.com/Get 20% Off Your Entire OrderUse Code: BEDROSOPEN A FIT BODY LOCATIONA High-Profit, Scalable Gym Franchise Opportunity Driven By Impacthttps://sales.fbbcfranchise.com/get-started?utm_source=bedrosPODCAST EPISODES:https://bedroskeuilian.com/podcast/STAY CONNECTED:Website | https://bedroskeuilian.com/Instagram | https://www.instagram.com/bedroskeuilian/LinkedIn | https://www.linkedin.com/in/bedroskeuilianTwitter | https://twitter.com/bedroskeuilian

What does it really mean to build software with joy? At the Team 25 event in Anaheim, I had the opportunity to sit down with Rajeev Rajan, CTO of Atlassian, to explore how one of the world's most influential engineering organizations is redefining developer experience from the ground up. Rajeev shares how developer joy became a guiding principle for Atlassian, not as a feel-good initiative but as a core driver of performance and innovation. Rather than focusing solely on velocity or throughput, Atlassian measured how productive developers felt in their codebases. That metric has now improved from 49 percent to 75 percent, thanks to a deliberate strategy built on three pillars: better tools, stronger engineering culture, and empowered teams. We also dive into how this cultural shift helped accelerate the delivery of Rovo, Atlassian's most ambitious AI product to date. Built-in record time, Rovo didn't emerge from a top-down push but from an environment where engineers were supported to move fast without cutting corners. That includes training internal teams through AI School, rolling out dev agents, and prioritizing transparency over automation for automation's sake. Rajeev also reflects on how India has become a global engine for AI and software development and why Atlassian invests in its global teams with the same level of trust and ownership as any other location. From ship-it hackathons to hands-on leadership and a grounded view of where AI helps and where it still falls short, this conversation highlights what it takes to build modern engineering teams that are both productive and fulfilled. So, if you're building AI strategies, leading engineering teams, or rethinking how to scale innovation responsibly, what would change if developer happiness were your benchmark?

https://youtu.be/RKtLU6ntECU Podcast audio: “Socratic Wisdom” — knowing our own ignorance — is the ability to differentiate what we do not know from what we do. This is a key component of objectivity, vital for properly weighing and implementing the knowledge we possess and directing ongoing investigation and inquiry. In this talk, Jason Rheins discusses the nature and importance of this introspective clarity and how it is achieved. He covers practical methods and specific tips for identifying our ignorance and differentiating it from our knowledge. Recorded live on June 18 in Anaheim, CA as part of OCON 2024.

At Team '25 in Anaheim, I had the unique opportunity to sit down with Stan Shepherd, General Counsel at Atlassian, for a conversation that pulled back the curtain on how legal and technology are intersecting in the age of AI. Stan's journey from journalism to law to shaping legal operations at one of the world's most forward-thinking companies is as fascinating as it is relevant. What emerged from our discussion is a clear signal that legal teams are no longer trailing behind innovation—they're often at the front of it. Stan shared how Atlassian's legal function achieved 85 percent daily usage of AI tools, including the company's in-house assistant, Rovo. This is remarkable when compared to the industry norm, where legal teams typically lag in AI adoption. Instead of resisting change, Stan's team leaned into it, focusing on automation for repetitive tasks while reserving high-value thinking for their legal experts. We explore Atlassian's responsible tech framework, their principles around transparency and accountability, and how these inform product development from day one. Stan also walked me through how Atlassian is navigating the emerging global regulatory landscape, from the EU AI Act to evolving compliance in the US. His insights on embedding legal counsel directly into product teams, rather than operating on the sidelines, reveal a model of collaboration that turns risk management into a growth enabler. For legal professionals, compliance leaders, and tech decision-makers wrestling with how to integrate AI responsibly, this episode offers a grounded, real-world blueprint. It's not just about mitigating risk—it's about building trust, preserving human judgment, and future-proofing your operations. If you're wondering what responsible AI adoption looks like at scale, you'll want to hear this one. So how are you preparing your legal and compliance strategy for the AI-powered workplace? Let's keep the conversation going.

Are you an English teacher wondering how AI can enhance your classroom? In this episode, we explore the role of AI as a writing partner for students.Join author and educator Kelly Gallagher as he interviews Dennis Magliozzi and Kristina Peterson, authors of the new book AI in the Writing Workshop: Finding the Write Balance. Dennis and Kristina, seasoned high school English teachers since 2008, share their framework of best practices, exercises, and activities to ethically use AI tools in the high school English classroom.Kelly Gallagher, author of To Read Stuff You Have to Know Stuff and co-author of 180 Day and 4 Essential Studies, brings his 35 years of teaching experience at Magnolia High School in Anaheim, California to the conversation.Learn how AI can be ethically integrated into your teaching practices to enhance student engagement and writing skills.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Concluding their three game series against the Anaheim Angels here at Daikin Park over the weekend, the Astros look to be stepping in stride as the season rolls on closing their series against the Angels 2-1 securing yet another series win. From Yainer Diaz obtaining his first career grand slam Friday evening springing the Astros into their Game 1 victory to Hayden Wesneski closing out the series yesterday afternoon following 10 K's and only allowing 3 runs, Steve joins and shares a few of his thoughts following the Astros explosive weekend against the Angels and what this says about the organization as the team continues to move forward in their schedule.  

This episode recaps the past week's games against San Jose, Anaheim, and Minnesota, along with discussion of the Calgary Flames' playoff hopes, detailing scenarios for playoff qualification. The show also discusses the implications of the Flames' standing in the draft, Sharangovich's return to form, if Zayne Parekh should get into the lineup and and whether Craig Conroy's Trade Deadline decisions were the right call. The guys also preview the first-ever Harvey's Mountain Classic animated game.

Let's step back in time, to another epic Celebration weekend: Obi-Wan Kenobi and Darth Vader, in the same room. The first massive gathering of Star Wars fans and collectors in three years. And a mountain of Star Wars-themed swag. This was the unforgettable event that was Star Wars Celebration Anaheim. Join host David Quinn as he revisits the Celebration weekend of 2022, through the lens of the collectors and fans who traveled out to Anaheim for the once-in-a-lifetime event! A sincere thank-you to Rob Amantea, Elon Bartlett D.C., Bill Cable, Paul Chu, Jarrod Clark, Mike De Stefano, FJ DeRobertis, Matt George, Justin Haynie, Mark Huber, Dora Huber, Duncan Jenkins, Tony Johnson, Jim Jones, Joe Kersavage Jr, Yehuda Kleinman, Maggie Moore, Gordy Owen, Jon Peck, Tom Quinn, Steven Rensi, Will Russ, Steve Sansweet, Amy Sjoberg, Jenn Thunders, Daniel Uthman, Brandon Vise and Mona Vise, Jason Wasulko, Glen Williams and everyone else who helped to make this episode happen. This is another example of why you need to attend Star Wars Celebration. And this is Star Wars: Prototypes and Production! To Listen to the Episode on the Prototype Archives Site: https://www.prototypearchives.com/podcast Links to the Episode on Various Podcast Platforms: APPLE PODCASTS: https://podcasts.apple.com/us/podcast/star-wars-prototypes-and-production/id1448205460 YOUTUBE MUSIC/PODCASTS: https://music.youtube.com/playlist?list=PL7UruGWpd8qKrObL8-DSLekomB8GuB1VT SPOTIFY: https://open.spotify.com/show/744L0XQhmpXn2AZeaxUhOZ CASTBOX: https://castbox.fm/channel/Star-Wars%3A-Prototypes-and-Production-id1904296?utm_source=website&utm_medium=dlink&utm_campaign=web_share&utm_content=Star%20Wars%3A%20Prototypes%20and%20Production-CastBox_FM STITCHER: https://www.stitcher.com/show/1054209 PANDORA: https://www.pandora.com/podcast/star-wars-prototypes-and-production/PC:1001054209 PODBEAN: https://www.podbean.com/podcast-detail/u4ywr-80960/ AMAZON MUSIC: https://music.amazon.com/podcasts/c98fb265-c233-43d9-ae3b-1102bfb03e45/star-wars-prototypes-and-production PLAYERFM: https://player.fm/series/2473540 SOUNDCLOUD: https://soundcloud.com/david-quinn-908355451/tracks PODVINE: https://podvine.com/podcast/star-wars-prototypes-and-production iHEART: https://www.iheart.com/podcast/256-star-wars-prototypes-and-p-31050806/ https://podcasts.apple.com/us/podcast/star-wars-prototypes-and-production/id1448205460

Andy Goofs Up so this is a Minisode with Phil. Con Man – Wondercon 2025 Anaheim report... The post Indie Comic Book Noise Minisode 1 – Don't Call it an Ashcan first appeared on Indie Comic Book Noise.

On this Podcast Steven hosts new guest to the show James Nava. James is a Part-timer at UPS of Anaheim in twilight who started in 2017. He talks about his experience working at UPS it being his first job at 18yrs old. They also talk about MMA, WWE, & Union.

There are not many opportunities like this one. Every month, we devour the latest Spectrum comic and then jump on the phone with creators Rick Quinn and Dave Chisholm. It's an intimate, super nerdy book club, and you're all invited. But you gotta bring your own wine. With issue four, we're more than halfway through the series, but we're just getting started regarding a thorough excavation into their creative process. Spectrum #4 is the most dense chapter in the series so far. Multiple threads weave the narrative, and several of those introduce new concepts and characters. We travel to "The Twilight of the Gods," witnessing a massive mythology dump while our heroes Melody and Ada traverse time through song. We witness the beginning of everything and must prepare for its end. This week's podcast starts with Rick Quinn and Dave Chisholm taking ownership of the Book Club, wrestling the reins from us, and guiding us to the discussion topics they want to tackle. We discuss how the series has swerved unexpectedly, resulting in radical issues like Spectrum #4. We got tangents and anecdotes, wild theories, and sidequests. But before all that, we must discuss our recent WonderCon excursion, offering a little recap on dollar bins and panels. The Anaheim convention rests in the shadow of Disneyland, offering a unique vibe from other comic cons. It was Lisa's first time. Will she return? Spectrum 1 - 4 are currently available from Mad Cave Studios, and the fifth issue will arrive in shops on April 23rd. Make sure you're following Dave Chisholm on his Website, TikTok, Instagram, and Bluesky. And follow Rick Quinn on his Website, Bluesky, and Instagram. You wake in a hospital bed. Your hand feels heavy, there's a ringing pain in your head. Machine parts have replaced what could not be repaired with flesh. Did the doctors save you, or strip you of your humanity? This is the question facing Adam in Futility Shapes, a one-shot comic live on Kickstarter now! Created by Edward Kane and Dave Fowler. Futility Shapes is a weird blend of The Terminator, The Machinist, and Mass Effect. What shapes you? Visit EdwardKane.net. We're also sponsored by 2000 AD, the greatest comic you're not reading! Within its pages is a whole universe of characters, from Judge Dredd and Strontium Dog to Rogue Trooper, Shakara, Halo Jones, and the poor sods slogging across the Cursed Earth in The Helltrekkers. Get a print subscription at your door every week - and the first issue is free! Or subscribe digitally, get free back issues, and download DRM-free copies of each issue for just $9 a month. That's 128 pages of incredible monthly comics for less than $10. Other Relevant Links to This Week's Episode: Spectrum Book Club Part One Spectrum Book Club Part Two Spectrum Book Club Part Three Patreon Exclusive: Saga of the Swamp Thing Book Club Support Your Local Comic Shop Free Patreon Series Final Round of Plugs (PHEW): Support the Podcast by Joining OUR PATREON COMMUNITY. The Comic Book Couples Counseling TeePublic Merch Page. Join us at the Alamo Drafthouse in Winchester, Virginia, on 4/13 at 5:00 PM for Robert Altman's Popeye, co-sponsored by Four Color Fantasies. And, of course, follow Comic Book Couples Counseling on Facebook, on Instagram, and on Bluesky @CBCCPodcast, and you can follow hosts Brad Gullickson @MouthDork & Lisa Gullickson @sidewalksiren. Send us your Words of Affirmation by leaving us a 5-star Review on Apple Podcasts. Continue your conversation with CBCC by hopping over to our website, where we have reviews, essays, and numerous interviews with comic book creators. Podcast logo by Jesse Lonergan and Hassan Otsmane-Elhaou.

What else is there to do in Anaheim? Is Disneyland the only destination? NO! We are going to talk about how to have the ULTIMATE Anaheim vacation

https://youtu.be/-c6W8JuZsVo Podcast audio: Oppression and authoritarianism have been constant themes in regimes that ruled in the name of Marxism. From the Soviet Union to Cuba and from Yugoslavia to China, individual rights were ignored and violently suppressed. Is such anti-individualism a feature or a bug in Marxism? What about Marx himself? How did he view the individual? Was he the one who planted the seed for the future orgy of anti-individualist violence that has been perpetrated in his name? Nikos Sotirakopoulos tackles these questions in this talk from OCON 2024. Recorded live on June 15 in Anaheim, CA as part of OCON 2024.

It was inevitable. We can't stay within the confines of Disneyland Resort forever. Come on. Walt Disney World has a safari hotel. Anywho, in this episode the Supreme Jerks review the history of teppanyaki dining. EPCOT has Teppan Edo, so there's out connection. Benihana popularized the whole thing and there's one in Anaheim and we went there too. It's a whole thing. Which will win: Disney Japan or Fake Japan? I mean Fake(er) Japan. Only your intrepid hosts know for sure. ------------ Our amazing themes provided by https://trimpe.org/ For music you can buy from a great guy, https://trimpe.org/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Hour 2 of the Big Show with Rustic and Rose is on demand! The guys kick off the hour discussing just how bad was the flames powerplay last night. Then the boys see which is more likely, to catch the blues or the wild, and lastly, is Zayne Parekh be a shot in the arm for the flames?(16:47) later on Brent Krahn joins the program live from Lloydminster. Krahn dives into, what goalie was the worst in the NHL last night, were the flames uncomfortable with the lead,  Was that high stick intentional, special teams cost the flames last night, if Frost is out can Parekh come in, and Jordan Binnington verses Corey Perry, The views and opinions expressed in this podcast are those of the hosts and guests and do not necessarily reflect the position of Rogers Media Inc. or any affiliate.

Hour 1 of the big show+ with Patrick Dumas is on demand! To kick of f the show the guys started breaking down the flames loss verses the Ducks. The Flames poor powerplay verses Anaheim's bad penalty kill, Frost being hurt, Wolf being rattled late, whether Parekh can step in quickly or what could be different then what the team has right now.(29:56) Later on, the guys get back to the program with if the flames should focus back onto the St Louis Blues for the last wildcard spot, Sharks Kane/Toews in Macklin Celebrini and Will Smith, NHL games tonight, Landeskog playing his fist game in 3 years, can Colorado beat Dallas in a series, Ovechkin returns to action after breaking goal record. The guys close out the segment by looking at the jays success in Boston!The views and opinions expressed in this podcast are those of the hosts and guests and do not necessarily reflect the position of Rogers Media Inc. or any affiliate.

In this exciting episode of All Things Travel, hosts Ryan and Julie explore three extraordinary around-the-world vacation options that promise unforgettable global adventures. They dive deep into unique travel experiences that allow travelers to explore multiple countries and continents in a single epic journey.Featured World Travel Experiences1. Royal Caribbean Ultimate World CruiseDuration: 274 nights (broken into 4 segments of approximately 60 nights each)Highlights: Visits 60+ countriesExplores 8 world wondersSegments include: Ultimate Americas (Dec 10 - Feb 11)Ultimate Asia Pacific (Feb 11 - May 9)Ultimate Africa and Southern Europe (May 9 - July 10)Ultimate Europe and Beyond (July 10 - Sept 10)Unique Stops: Machu Picchu, Antarctica, Great Wall of China, Taj Mahal, and more2. Uniworld Rivers of the World CruiseDuration: 50-night river cruiseAnniversary Special: Celebrating Uniworld's 50th yearRoute: Belgium to JordanUnique Features: 5 distinct cruise segmentsIncludes a mystery 7-night cruiseCombination of river cruising and flightsDestinations: France, Egypt, Jordan, with stops in Paris, Normandy, Cairo, and more3. Adventures by Disney Private Jet AdventureDuration: 24 days, 23 nightsHighlights: Visits all Disney Parks worldwideVIP configured jet by Iceland AirParks include: Anaheim, Tokyo, Shanghai, Hong Kong, Paris, OrlandoAdditional Stops: India, Egypt (Taj Mahal, Pyramids)Accommodations: 5-star hotels, exclusive experiencesKey TakeawaysWorld travel is becoming more accessibleMulti-segment trips offer flexibilityUnique experiences across continentsCombines luxury travel with in-depth cultural explorationTravel TipConsider breaking these epic journeys into segments if a full trip seems overwhelming. Many packages allow you to choose specific portions of the global adventure.Want to cruise with Ryan and Julie in July 2025? Join our cruise with friends of the podcast (yes, that's you as a listener)! Check out the details: https://forms.gle/Jpikq82XPQS63v5N8Visit our website, allthingstravelpodcast.com, for freebies and more podcast info! Ready to plan your vacation? Most families are confused and overwhelmed when planning a vacation. We work with you to plan a trip perfect for your family. Saving you time, money, and stress! Visit our website www.allthingstravelpodcast.com and click on "Plan Your Next Vacation" Join the travel conversations and the fun in our Facebook Page and Instagram Page! Please share the show with your travel buddies!! Click this link and share the show! Never miss an episode and help us take you to the top with us by following and leaving a 5-Star review on your favorite podcasting app!

Hour 1 of The Big Show with George Rusic and Matt Rose is on demand! The guys get started by taking a look around the NHL, Zayne Parekh's callup and discourse, The upcoming Masters tournament, all the stuff at the Masters location!(25:00) Later on, it's time for the Rose Report! In today's edition; a preview of the Calgary Flames verses the Anaheim Ducks and the Side by side with Minnesota Wild and San Jose Sharks, a review of last nights NHL games, Ivan Demidov, Senators Clinching playoff spot, Vancouver comeback, Blue Jays overview,  Raptors and NBA preview, Calgary Canucks and Okotoks Oilers preview.  The views and opinions expressed in this podcast are those of the hosts and guests and do not necessarily reflect the position of Rogers Media Inc. or any affiliate.

WARNING: Today's show features a topic about suicide. If you or anyone you know are struggling please call or text 988 to speak with someone who can help! Today's word of the day is ‘inflammation' as in the Dodgers as in Blake Snell as in the White House as in big money as in replacements. Blake Snell said he's been trying to tough it out through shoulder soreness but could not make it through a bullpen. First year of $182 million deal. Yikes. Except the Dodgers were all smiles at the White House, because their roster is stacked. (11:30) The Mayor of Anaheim wants the Angels to be from Anaheim. That's what she said in a letter if the team wants to stay there with a new stadium. (18:00) Jarren Duran of the Boston Red Sox opened up about his struggles in a new documentary on Netflix. He spoke about his mental health troubles and a time where tried to take his own life. So many people and so many athletes struggle. Please call or text 988 if you need to talk. (30:15) Review: Black Bag. (34:20) The Detroit Tigers tried to fire an Assistant GM last week and he resigned before that. Why? He was sending lewd photos to female staffers. Rising star no more. (42:40) NPPOD. (47:40) Is Ted Leonsis primed to buy the Nationals? He owns the Wizards and the Capitals and he owns the local RSN. But the only way the Nationals get on his station… is if he owns them! Learn more about your ad choices. Visit podcastchoices.com/adchoices

WARNING: Today's show features a topic about suicide. If you or anyone you know are struggling please call or text 988 to speak with someone who can help! Today's word of the day is ‘inflammation' as in the Dodgers as in Blake Snell as in the White House as in big money as in replacements. Blake Snell said he's been trying to tough it out through shoulder soreness but could not make it through a bullpen. First year of $182 million deal. Yikes. Except the Dodgers were all smiles at the White House, because their roster is stacked. (11:30) The Mayor of Anaheim wants the Angels to be from Anaheim. That's what she said in a letter if the team wants to stay there with a new stadium. (18:00) Jarren Duran of the Boston Red Sox opened up about his struggles in a new documentary on Netflix. He spoke about his mental health troubles and a time where tried to take his own life. So many people and so many athletes struggle. Please call or text 988 if you need to talk. (30:15) Review: Black Bag. (34:20) The Detroit Tigers tried to fire an Assistant GM last week and he resigned before that. Why? He was sending lewd photos to female staffers. Rising star no more. (42:40) NPPOD. (47:40) Is Ted Leonsis primed to buy the Nationals? He owns the Wizards and the Capitals and he owns the local RSN. But the only way the Nationals get on his station… is if he owns them! Learn more about your ad choices. Visit podcastchoices.com/adchoices

You don't need more motivation — you need a plan.Most people drift through life broke, burned out, and full of regret. Not because they're lazy… but because no one ever taught them how to actually create the life they want.In this episode of The Bedros Keuilian Show, I'm giving you the 3-step framework to build a life of freedom, purpose, and power. Straight from the lessons I learned from my "rich dad" mentor — this is the no-BS path to getting what you want.This isn't theory. It's how I went from broke and working 3 jobs to building multiple 7 and 8-figure companies.If you're ready to stop living on autopilot and start living on purpose — this is your wake-up call.Let's get to work.BEDROS KEUILIAN LIVE 2025 | MAY 31, 2024 in Anaheim, CAhttps://live.bedroskeuilian.com/2025REGISTER FOR THE LEGACY TRIBEGet the Life, Money, Meaning & Impact You Deservehttps://bedroskeuilian.com/legacytribeJOIN MY FREE 6-WEEK CHALLENGE:Transform into a Purpose-Driven Manhttps://bedroskeuilian.com/challengeTHE SQUIRE PROGRAM: A rite of Passage for Your Son as He Becomes a ManA Father and Son Experience That Will Be Remembered FOREVERhttps://squireprogram.com/registerTruLean Supplements | https://www.trulean.com/pages/bedrosGet 50% Off Trulean Subscribe & Save BundleUse Code: BEDROS Few Will Hunt Apparel | https://fewwillhunt.com/Get 20% Off Your Entire OrderUse Code: BEDROSOPEN A FIT BODY LOCATIONA High-Profit, Scalable Gym Franchise Opportunity Driven By Impacthttps://sales.fbbcfranchise.com/get-started?utm_source=bedrosPODCAST EPISODES:https://bedroskeuilian.com/podcast/STAY CONNECTED:Website | https://bedroskeuilian.com/Instagram | https://www.instagram.com/bedroskeuilian/LinkedIn | https://www.linkedin.com/in/bedroskeuilianTwitter | https://twitter.com/bedroskeuilian

The Athletic's Sam Blum and former Sports Illustrated baseball editor Connor Grossman discuss the Angels' 6-3 start. Is it real or a mirage? Can they keep up the winning ways, or will 2025 be the same old LA Angels? Also, what do we make of the Anaheim mayor's open letter to Arte Moreno? And what's with the Angels' new injury reporting policy?

https://youtu.be/093vQKWPwvs Podcast audio: Objectivity is the key to avoiding misunderstandings and making one-to-one conversations productive. There are two contexts of knowledge, two value hierarchies, and two “crows” to consider to communicate effectively. In this talk from OCON 2024, Jean Moroney covers the topics: what constitutes subjective vs. objective goals for a conversation, the need to manage emotions as they arise rather than shut them down, and how doing this effectively by “holding all of the values with care” can get a conversation back on track and help you deal objectively with another person's real or apparent irrationality. Recorded live on June 14 in Anaheim, CA as part of OCON 2024.

Episode 253 for the week of April 7, 2025 ... and this is what is going on in our Disney World...Initial Epic Universe Media Reactions:- Universal invited some media to Epic Universe and Helios Grand Hotel and lifted the ban on photo and video sharing - and a lot has come out!- Are we watching or trying to avoid spoilers? What do we think of the initial reaction?Starts @4:25 ...D23 Quick Hits:- Several new D23 events announced - and they aren't just for Anaheim and/or Orlando:- NYC area: New Amsterdam Theater Tour, Lunch with the cast of Aladdin on Broadway, and  D23 Goes to the World's Fair- D23 On the Road: A Goofy Movie - coming to 20 cities around the country!Starts @11:50 ...Disney Park News:-  Airport Luggage Transfer Returns - sort of.  Are we excited about this? Could this mean the full return of Magical Express is coming? Source: Disney Park Blog - Blizzard Beach and Typhoon Lagoon to both be open this summer - the first time since 2019! Source: Scott Gustin- Disneyland 70th News: Key to Disneyland and Dessert Parties! Source: DisneylandStarts @15:13 ...DBC Engagement: The Disney Bubble-  What is the Disney Bubble? Has it evolved over the years? What would be the breaking point for it to no longer exist in your eyes?Starts @40:58 ...* Reminder to like, subscribe, rate, and review the DBC Pod wherever you get your podcast *NEW! Landing Page for all things DBC Pod: magictravelonmain.com Send us an e-mail! .... thedbcpodcast@gmail.comFollow us on social media:- LinkTree: https://linktr.ee/thedbcpod - Bluesky: @thedbcpod.bsky.social- Instagram: https://www.instagram.com/TheDBCPod/- Twitter: https://twitter.com/TheDBCPod- Facebook: https://www.facebook.com/TheDBCPod- YouTube Channel: https://www.youtube.com/thedbcpod- Discord Server: https://discord.com/invite/cJ8Vxf4BmQNote: This podcast is not affiliated with any message boards, blogs, news sites, or other podcasts

Let's do this! The Cult of Hockey podcast. By the Faithful and for the Faithful. Today David Staples and Kurt Leavins dig into the Oilers of Edmonton's 3-2 loss to the Ducks of Anaheim.

Thoughts on Edmonton's 3-2 loss to the Anaheim Ducks to finish up their four-game road trip. Hear post-game comments from Kris Knoblauch and Darnell Nurse, plus an audio recap of the game and analysis from Bob and Brenden about whether there should've been more of a reaction to Radko Gudas' hit on Corey Perry. Learn more about your ad choices. Visit megaphone.fm/adchoices

So, the title of this episode is not lying. As of the evening of April 6, the Giants do indeed have the best record in baseball. No matter that it's only been nine games. Hey, it's one of the best starts in franchise history, with most great starts ending in the postseason, so there may be something to glean from that. Clearly, this team is exceeding our expectations, even after a great spring. There is an energy about this club. There is a feeling amongst the fans. Something may be different this year. Is it the new guys? Is it Bustermonium? Who knows, but the fellas are gellin' with a 8-1 record, two walk-offs during the home opening series, and they are in first place. Might this come crashing down on their next road trip through Yankee Stadium, Philly, and Anaheim? Maybe, but let's enjoy great baseball while we can, and Willie, Eric, and Chad have a great time just being giddy about this team. Oh, and don't forget to check out Chad's Oracle Park food review on YouTube!www.torturecast.comfacebook.com/torturecast@torturecast

On today's episode we are LIVE from WonderCon with creature actor, Trevor Newlin! Trevor is best known for his work as the Xenomorph in "Alien: Romulus", The Monstrosity in "Smile 2", a Wookie in The Mandalorian, and most recently the Chip (in demon form) in the 2025 Slamdance hit, "Portal to Hell"! I've become more and more familiar with Trevor's work and was thrilled to have him on the live WonderCon show.  I talked with Trevor about growing up in Texas and his early ambitions of being a paleontologist, what dinosaur he would want to play in Jurassic Park, his fascination with being a voice actor, how he got into creature acting, our mutual love for Doug Jones, getting cast as the Xenomorph, the crazy costume for The Monstrosity, playing demon Richard Kind in Portal to Hell, your Q&A, and more! A huge Thank You to Trevor Newlin for taking the time to make the drive to Anaheim to join me at WonderCon! Also, a huge thank you to everybody who came out to the show and asked questions. All of you had such great questions and it really made it a lot of fun! Make sure to follow Trevor on all of the links at www.onthemicpodcast.com so you can find out what creature he is playing next! Thank you for having us, WonderCon!  Thank you, Trevor!  Enjoy the episode!

For today's episode, I was joined by World Series champion & gold glove award winner, Bengie Molina!Bengie caught Cy Young award winners & shared lots of great stories from his MLB career. He also reflected on growing up in a baseball family & helping pave the way for his younger brothers, Jose & Yadier Molina. For video footage of this interview: https://youtu.be/T8R0hqITyuc?si=28ILwydIFVIx3oMIFor more exclusive content, follow the Jim on Base Show on social media (Twitter/Instagram/TikTok): ​⁠@JimonBaseShow

A lack of response is the headline of a shootout loss against Anaheim. Six scratches and inability to get a lead is the story of a loss versus Edmonton. Finally, the Sharks wait too long to get engaged and physical, and split the season series against Seattle. We also discuss a lack of transparency from the Sharks regarding injuries and scratches, the end of the Calder debate, tank watch 3.0, and what to look for over the final 6 games of the season. Meanwhile, after a fourth straight loss, the Barracuda blow out the top team in the pacific division before dropping the 2nd tilt… as Yaroslav Askarov returns while Quentin Musty and Igor Chernyshov are expected. Sharks sleepy in 4-3 shootout loss to Ducks Same story, different team in 3-2 loss against the Oilers The sleepover line scores the only SJ goal in a 5-1 loss vs Kraken Healthy scratches and injury details hide behind the teal curtain. Stock Up, Stock Down Tank watch, Calder watch… Lane Hutson now the odds on favorite Around the NHL: Ovi ties Gretzky, playoff matchups taking shape Barracuda update: Quentin Musty and Igor Chernyshov coming, Askarov returns and more… Teal Town USA - A San Jose Sharks post-game podcast, for fans, by fans! Subscribe to catch us after every Sharks game and our weekly wrap-up show, The Pucknologists! Want audio only? Subscribe to our audio-only platforms below:

When a woman's body is discovered at an Anaheim trash facility, a dedicated detective makes a promise to her mother to get justice. She doesn't know that search will bring her face to face with a serial killer. Keith Morrison reports.

Life's designed to keep you stuck — lost, aimless, and numbing the pain with distractions.The truth? You're not broken. You're just missing the tools to find your purpose.In today's episode of The Bedros Keuilian Show, I'm breaking down 7 life lessons to stop drifting and start leading a purpose-driven life. From mastering your mindset and building physical strength to finding your mission and making real connections — this is your wake-up call.No more excuses. No more wasted time.It's time to level up, take control, and create the life you were meant to live.BEDROS KEUILIAN LIVE 2025 | MAY 31, 2024 in Anaheim, CAhttps://live.bedroskeuilian.com/2025REGISTER FOR THE LEGACY TRIBEGet the Life, Money, Meaning & Impact You Deservehttps://bedroskeuilian.com/legacytribeJOIN MY FREE 6-WEEK CHALLENGE:Transform into a Purpose-Driven Manhttps://bedroskeuilian.com/challengeTHE SQUIRE PROGRAM: A rite of Passage for Your Son as He Becomes a ManA Father and Son Experience That Will Be Remembered FOREVERhttps://squireprogram.com/registerTruLean Supplements | https://www.trulean.com/pages/bedrosGet 50% Off Trulean Subscribe & Save BundleUse Code: BEDROS Few Will Hunt Apparel | https://fewwillhunt.com/Get 20% Off Your Entire OrderUse Code: BEDROSOPEN A FIT BODY LOCATIONA High-Profit, Scalable Gym Franchise Opportunity Driven By Impacthttps://sales.fbbcfranchise.com/get-started?utm_source=bedrosPODCAST EPISODES:https://bedroskeuilian.com/podcast/STAY CONNECTED:Website | https://bedroskeuilian.com/Instagram | https://www.instagram.com/bedroskeuilian/LinkedIn | https://www.linkedin.com/in/bedroskeuilianTwitter | https://twitter.com/bedroskeuilian