Podcasts about Asparagus

It arrived in the hands of a waiter, who moved with the lightness and grace of a ballet dancer across the restaurant floor. It had a fleshy colour. A creamy, brown kind of hue. It was inflated to the size of a balloon, but the shape was slightly less uniform. “Asparagus,” said the waiter. “Prepared in this pig's bladder.” I don't know how many bladder-based meals you've had in your life but that was a first for me. The asparagus, I should say, was absolutely delicious. But not so amazing that I personally felt compelled to give up roasting food in my oven in favour of bladder cooking, from then on. I was dining at Eleven Madison Park. It's an extraordinary fine-dining restaurant at the foot of Madison Ave in New York, just across the way from the Flatiron Building. Tom Brady had his penthouse across the road. I once saw Rupert Murdoch walking his dog in the park outside. And the food at ELP is as fancy as the neighbours. As a winner of three Michelin Stars, Eleven Madison Park is widely considered one of the very best restaurants in the world. The Michelin Star system is certainly an effective marketing tool. It has been with me. I've sought out other Michelin-starred restaurants in New York, including when Kiwi Matt Lambert won a star for his work at The Musket Room. I've dined in Bilbao, where they have a higher concentration of Michelin-starred restaurants than anywhere on Earth. I've lined up early and eaten at what was the world's cheapest Michelin starred restaurant – dim sum in Hong Kong. As much as anything, I've treated eating at most of these places as an experience. A rare treat. Not so much as a source of nourishment, but as food for memories. As the Michelin judges turn their attention to our restaurant scene, I just hope they don't come here expecting the absolute finest of fine-dining. I appreciate they look at a range of restaurants, but for a few exceptions, la-de-dah's not really us. We don't do fussy. We don't do fiddly. We do a more casual, relaxed style that befits our culture. Really good ingredients cooked well and more often than not, designed to be shared. It's funny, as incredible as my night was at Eleven Madison Park, the single best meal of my life wasn't at a Michelin-starred restaurant. There were no white tablecloths, no sommelier-curated wine list. It was in tiny, legally questionable firetrap of an apartment in Paris, that my best mate called his home. I'd flown in with another mate the day before, and the three of us had gone for a long jog by the Seine to try and kick the jetlag. On the way back home, we stopped by one of the local farmers' markets and picked up some gooey cheese, tomatoes, salami, and baguette. We sprawled out on the floor of the apartment, cutting off hunks of each and stuffing them into our mouths. It was heaven. And that's the thing about the best meals. Ultimately, it's not the truffle mousse or the poached dodo's egg or even the inflated pig's bladder that makes the magic, it's the people. See omnystudio.com/listener for privacy information.

When you’re driving through Wisconsin, you might pass the time by trying to spot out-of-state license plates or unusual billboards. Some Wisconsinites, however, are on the lookout for wild veggies, specifically, asparagus. But why is asparagus so prominent along the roadsides in Wisconsin, and how did it get there? WPR’s Sarah Lehr digs into the answer as part of WPR’s WHYsconsin project.

On the latest episode of “Dishing with Stephanie's Dish”, I sit down with accomplished book cover designer, art director, and now, celebrated cookbook author, @LauraKlyn The episode is a deliciously detailed look into Laura's new book, “100 Pie, Tart and Galette Recipes for Every Season” and a behind-the-scenes peek into her world of culinary creativity and design.From the moment I flipped through the pages, it was clear Laura's design expertise shines brightly. Laura's background as a cover designer and art director, paired with hands-on experience working on dozens of cookbooks, comes to life in her visually stunning collection. Each photo in the book tells a story——and is surrounded by thoughtful prop styling, from vintage pie servers to antique dishes discovered at local shops.A special treat is Laura's focus on savory pies—think samosa pie or the show-stopping asparagus tart—beautiful options for every season and palate. The attention to technique continues with creative garnishes, like sugared cranberries and candied herbs, adding sparkle to your holiday spreads and beyond.Laura's cookbook recommendations are rock solid—even non-pie bakers will find plenty to love between these pages.Ready to up your pie game? Listen to the full episode for stories, tips, and plenty of seasonal baking inspiration! Enjoy these two recipes from Laura, one savory and one sweet, to get a taste of her book!Lemon Meringue TartMakes 1 10-inch round tartI love this twist on lemon meringue pie in tart form. For me, the proportion of crust to lemon is perfect, and it's even better with Swiss meringue instead of French meringue, which is a traditional pairing with lemon. Swiss meringue is cooked on the stove and doesn't need to go in the oven. It is softer and creamier, adding a beautiful airy sweetness to counter the tart lemon curd. This bright tart comes out looking lovely and tastes even better.Press-In Shortbread Tart DoughMakes 1 10-inch tart crustI've tested a lot of tart crusts over the years, and many of them are so hard, it's difficult to break off a bite with a fork. This buttery and delicious shortbread crust is delicate enough to easily break apart but strong enough to hold the tart together. Using cake flour is key to getting a nice, cookie-like crumb. This dough is not tough enough to roll out. Press the dough directly into the pan for an easy to pull together, delicious tart base.Ingredients¾ cup (169 g) unsalted butter, softened½ teaspoon fine sea salt2 teaspoons vanilla extract⅔ cup (73 g) confectioners' sugar2 cups (230 g) cake flourInstructionsIn the bowl of a stand mixer fitted with the paddle attachment, mix butter, salt, vanilla extract, and confectioners' sugar on medium speed until light and fluffy, about 5 minutes. Add flour and mix just until combined. Press dough directly into a 10-inch tart pan, starting with the sides and finishing with the bottom. Bake the crust according to the tart recipe's instructions.Lemon CurdIngredients8 egg yolkszest of 2 lemons⅔ cup fresh lemon juice1 cup (200g) sugar10 tablespoons (141 g) salted butterSwiss Meringue5 egg whites1¼ cups (250 g) sugar½ teaspoon cream of tartar1 teaspoon vanilla bean pasteInstructionsTo make the crust: Preheat oven to 350ºF. Press tart dough into a 10-inch tart pan. Generously dock with a fork and bake for 25 to 30 minutes or until lightly browned. While still hot, use a tamper or back of a spoon to lightly press down the center of the crust, leaving a ¾-inch edge.To make the lemon curd: Whisk together egg yolks, lemon zest, lemon juice, and sugar in a saucepan. Cook over medium-high heat, stirring constantly, until mixture becomes thick and coats the back of the spoon, about 8 to 10 minutes. Use an instant read thermometer to check the temperature; it should reach 170ºF. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on low. Add butter 1 teaspoon at a time, mixing until fully combined before adding the next teaspoon of butter. Strain through a sieve into a medium bowl. Pour while still warm into the tart shell. Cover with plastic wrap and refrigerate for 2 to 3 hours.To make the Swiss meringue: Whisk together egg whites and sugar in the top pan of a double boiler until completely incorporated (see note below). Cook, whisking continuously, for about 5 to 6 minutes or until mixture reaches 170ºF. Pour into the bowl of a stand mixer fitted with the whisk attachment. Add cream of tartar. Beat on high for about 2 minutes. Add vanilla extract and continue to beat on high until stiff peaks form. Scoop or pipe onto lemon curd. Toast meringue with a kitchen torch or under the oven broiler. Keep a close watch on meringue while toasting to avoid burning. Remove sides of tart pan and serve.Episode Transcript Follows:Stephanie Hansen:Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space and a lot of cookbook authors. And this book came across my desk by Laura Klynstra And right away I was like, pie! Laura, your book, “100 Pie, Tart and Galette Recipes for Every Season” is extremely beautiful. And, and I, it kind of, when I read through the whole book and I read through your bio, I was like, oh, well, she's like in the design field because honestly, this is probably one of the most beautiful books on pie I've ever seen.Laura Klynstra:Oh, thank you. Thank you so much.Stephanie Hansen:It's so incredible, like just the way that the pies are decorated, the color choices that you used for the intros, everything is laid out so it feels easy, accessible. And even like the whole rolling out the pie dough section, there's tons of pictures, the decorating of the lattice work, It's a really well done book. Congratulations.Laura Klynstra:Oh, thank you so much.Stephanie Hansen:What's your background and how did you come to be the pie aficionado?Laura Klynstra:My background is actually cover design. I'm a book cover designer and art director. But I also, during all the time that I've been an art director, I've also worked on a lot of cookbooks. So I gotten to go on a lot of photo shoots, work with food stylists and photographers. And during that whole time I learned, I just kind of sat back and watched and learned all the bits and it took time. I'm a self taught photographer. It took me a long time to really figure out how to capture light correctly. And light is really the key to getting a good photo.Laura Klynstra:So yeah, it was a lot of trial and error, but eventually I figured out a system to get my camera mounted correctly. I shoot manually and get that light, but I also, I consider every photo similar to what the way I look at a cover design. It's not just here's your pie or whatever it is you're shooting. There's a lot of things going on around it. And so it's telling a story. The photograph is telling a story. It's giving you a sense of the time. Especially like the fall ones are a lot of fun to shoot.Laura Klynstra:So many great things to props that you can put in with the photos for the fall shots. And it's just, it's a lot of fun.Stephanie Hansen:Did you amass a large library of props and did you have things already or were you always on the lookout?Laura Klynstra:This is my third book, so I had a lot of props already. I have like all these Storage shelves downstairs have the weirdest things. You know, I go to antique stores and I'm always looking for old boxes and just everything. Pretty much everything that could possibly have anything to do with baking. If I go to an antique store, I'm always like, I need that. Especially pie servers. Old, old silverware.Stephanie Hansen:Yes.Laura Klynstra:I hate, I hate photographing with a shiny silver, you know, piece of silver or a new one that it never, you know, for one thing, you can end up reflecting your camera in that. So these old patina silverware and things like that are just fabulous to have. Like, you just gotta have a ton of those in your.Stephanie Hansen:In your Agreed, agree. Thus my sort of background of stuff from my cookbook styling myself in. Can we talk about pie crust? Do you have, like, what you would say is your definitive pie crust that you mostly use.Laura Klynstra:For sweet pies? There's a recipe in there called a maple pie crust, and that's actually my favorite crust to use. It's very similar to a regular crust, except for a lot of the liquid is made with a pure maple syrup. And when you roll that crust out, that syrup gives it like a pliability that just. It doesn't crack the way sometimes you can get with the regular all butter pie crust. And it's just so easy. And so it's just supple. It's, it's. It's my favorite one.Laura Klynstra:But again, I'd only use it for sweets. Even though you don't really taste the maple, it's like, you know how when you add maple to something, it doesn't have a strong flavor, as strong as what you would expect it to be, but it' if you're beginning. That would be my press recommendation for somebody who's just beginning because it does make a really easy to roll out.Stephanie Hansen:I love this because I use vodka in my pie crust to kind of do the same thing. It gives you that moisture when you're putting the assembly together and the roll, but then it bakes out in the final product, so you get kind of a crispier situation. Maple. I've never thought of that. I wonder, have you ever tried honey? Would it do the same thing?Laura Klynstra:I haven't tried it. I would expect it would. And it would just add a little bit of sweetness. The other thing is buttermilk. You can add a little buttermilk that I don't know if you've ever made pie dough, and then put it in your refrigerator and left it in there for two days and it started to turn kind of like a gray Color, Yes. When you add some acid from the buttermilk keeps it from doing that. I'm not sure. I can't.I don't know what the science is behind that, but a little. A little. I think the vodka might, too. I'm not sure. I.Stephanie Hansen:That's a great.Laura Klynstra:Yeah.Stephanie Hansen:I know what you're talking about, and I'm trying to think if I've noticed it with or without vodka. And I can't say. Truthfully, I have, but, like, a lot of times for Christmas or Thanksgiving or any of the. The special holidays, you're making your crust in advance because you've got so much to do, so. So that's a really great tip. I love it.Laura Klynstra:Yep. Yep. And you can also freeze pie dough. So you can make. If you're having Thanksgiving and you're. You're. You can do it a week ahead, just wrap each one individually and then put it inside a freezer as a black bag and then throw it in the freezer. And that way you're just.You've got something that's totally done, even a week in advance.Stephanie Hansen:One thing that I really liked about this book, too, was you took pie into not just sweet places, but also savory. So there's a lot of galette and, like, savory forward dishes, like a potato bacon, gruyere galette. You've got quiche. Do you eat a lot of savory pies? Because that's actually kind of one of my favorite ways to do it. This samosa pie looks amazing.Laura Klynstra:The samosa pie is so popular at my house. So popular. We love that one. So, yeah, we do eat that one quite a bit. The quiches, we do a lot. Some of the other ones, not as often, but, like, the. The asparagus one is kind of just more of something that I would bring to a party.Stephanie Hansen:Yeah. Spring or Easter.Yeah. You know, like, that first time when you. Asparagus is one of the first things that comes out. And in this. In the spring. And so you're just, like, dying to get something fresh. We talked. before I started the podcast that. She's in Michigan, I'm in Minnesota. And literally, like, when you see anything green at the store. And we always jump the gun. Right. Because.Get produce from the coast before we get our own, but there's nothing better than, like, your own homemade asparagus.Laura Klynstra:Yes. And the rhubarb is the other thing that comes up the soonest. And again, I love rhubarb. It's.Stephanie Hansen:So do I think that's My next book, actually.Laura Klynstra:The whole rhubarb book.Stephanie Hansen:Yes, because I just. I'm obsessed with it, and I have, like, 60 recipes, so I'm like, you know, I'm. I'm about way there.Laura Klynstra:What kinds of recipes are they? Like cakes and.Stephanie Hansen:Yeah. Yes. Like bars and cakes and pies and custards, but also chutneys and pork dishes and breads, cookies.Laura Klynstra:That's a fabulous idea. I'm on board with that one.Stephanie Hansen:I think I might have to, like, submit that as my next proposal. We'll see. Another thing that happened this year about pies, I guess it was maybe last year, but it created quite a kerfuffle, and you address it in this book, is the loss of the chocolate wafer cookie. The company that makes the chocolate wafer cookie, I believe it was Nabisco, stopped making that chocolate wafer cookie. And it was the base for a lot of people's, like, mud pies or chocolate pie crust or the press in crusts or the cookie crusts. And people were really freaked out, and people were, you know, we need a recipe to make this cookie. So in here, you have your own chocolate cookie recipe.Laura Klynstra:Yeah. Yep. It's got the black cocoa in it. Like, it's actually like an Oreo, but without the. And if you do end up using Oreos, do take out that middle part. I always scrape out the. If you don't, you're gonna end up with kind of like a too much butter and it's not gonna work. But, yeah, you can make your own so that you're not adding all these preservatives and yucky things into your pies, but sometimes people don't have time.I mean, I totally understand that you can't always.Stephanie Hansen:And I guess maybe depending on your audience too, like, if you're making something for a kid's birthday party, maybe that will be fine. Not that we feed our kids less delicious things than we feed ourselves, but come on, we kind of do times. I do love to. There's a lot of detail in this book about garnishes and sauces. And the white chocolate cranberry tart is just a beautiful photograph, but it also has these sugared cranberries. Tell me about those. And. And obviously, putting them on a tart is delightful, but what else could we do with those? Because those were just gorgeous.Laura Klynstra:I've used them on cakes. And just even, like, even if you're doing a spread, like a holiday spread, they look beautiful in a little bowl. And that same method, the method to make Those is you create a simple syrup and then you dunk the cranberries in the simple syrup and then you let it dry and they become really sticky. And then you roll them in sugar so they look really beautiful. But you can do that same process with mint leaves, rose petals, rosemary. And it's just a beautiful garnish, especially in the winter, because it has that sparkle to it. It just makes it look more special than if you were just going to, you know, lay a sprig of rosemary next to something.Stephanie Hansen:When you started making pies, do you remember how old you were? And what is it about pies that captured your imagination?Laura Klynstra:Well, I really like the handmade nature of it. The fact that, I mean, before I made pies, I was a cookie baker. Cookies were my. Because that's the easiest thing when you're a little. When you're a kid. And I baked since I was basically able to. My mom was a wedding cake baker, so we had all the supplies and all.Stephanie Hansen:Wow.Laura Klynstra:All the inspiration was there, but I didn't start making. And my mom, she always, she loved pie too, but she always used the pie crust from the box, which I kind of hate, but same, same. She just didn't like rolling out dough. So she just, she just used the, the rolled. The rolled up version. But you can buy better versions than the red box. There are.Stephanie Hansen:Joe's is surprisingly good.Laura Klynstra:I think that, yeah, Whole Foods has one too. That's butter instead of like the other weird oils that are in the. The other one. But I think maybe all of my love of like rolling out cookies and then you kind of turn that into rolling out dough. I learned it was a learning curve. I don't think that we just all naturally can know how to make a pie crust and how to roll it out. And you have to practice a little bit. But the lovely part of, of a pie versus a cake or a cookie is that there's just more of your hands involved.Laura Klynstra:And because I make so many things electronically and digitally, because I'm a book cover designer. So to have to be able to make something physically with your hands is both relaxing and satisfying. And I think it makes like a more special finished product. It makes a great gift or something to share with people, to bring to the office or a party or a potluck, and it just feels like it. A pie has a slightly more personal touch to it than maybe a cookie does or a bar. Even though I love cooking bars, don't get me wrong.Stephanie Hansen:Yes. Tell me about your other books.Laura Klynstra:So this is The Homemade Pie Cookbook is the first book I've written by myself. My book just before this one was called “Gather & Graze” and I wrote with my former colleague who is also an art director. She, she does the, she works at HarperCollins. Sure. Mumtaz Mustafa @spiceandsugartable and I have it right here. This is “Gather & Graze” Stephanie Hansen:That's beautiful.Laura Klynstra:So this is more of like a party table spread book. So Mumtaz is brilliant with savory food and I'm more, more of a baker. She's from Pakistan, so she's got this really broad sense of spice and she's just brilliant with the savory. So we split this book up by anything that was baked in the oven I've made and then pretty much anything that was cooked on stove she made. And it's divided by country. So it's a really fun international style party book.Stephanie Hansen:I love that. I'm glad you brought it to my attention. I'll for sure put that in the notes.Laura Klynstra:Yeah, it's a, it's a, it's quite fat. It's, it's a, it's, it's, there's over like 170 recipes in it. It's not a, not a lightweight book. And then the book before that I wrote with my mother. Oh, look at that cute “Christmas Baking”. And this one is it, it does well every, every holiday season. And it's kind of, it's been out for I think five years. And so it's kind of a perennial, hopefully at this point.Laura Klynstra:And it's just, you know, all my favorite. But Christmas baked goods. There's a, there's a breakfast chapter in there for Christmas morning.Stephanie Hansen:Holiday high points. What's next?Laura Klynstra:I got my way. And who knows if I will. I would like to do a fall baking book.Stephanie Hansen:What would that look like? I'm thinking apple. You have quite a, like pumpkin chapter in here.Laura Klynstra:Yeah. Yep. They would have all of those, those, those cozy. It would just be all the cozy, cozy recipes. And I just love the styling of fall too. Fall is one of my favorite seasons. So. Yeah, that would be, that would be super fun.Laura Klynstra:But I also have another idea for, called like, I want to call it Paradise Baking or Baking paradise, which would be all tropical recipes.Stephanie Hansen:That's a great idea. And that's not something we've seen before.Laura Klynstra:I don't, I haven't seen it. No. I have a second home in Guatemala so I could do a lot of the photography there, which would be fun. Yeah. The first few recipes in the Homemade Pie Cookbook were Shot in Guatemala. The line Mango and the hummingbird pie. So I got all of those props while I was down there.Stephanie Hansen:Yeah. In the. And beautiful colors. You also dedicate, like a whole spread to apples for pie. And we just talked about this on our TV show that I'm on. And Honeycrisp is obviously an apple I use a lot because it's Minnesota. Granny Smith is an apple that I think works really well for pies. Do you mix your types of apples? Apples when you're making apple pie?Laura Klynstra:Sometimes I do. The Pink lady is actually one of my favorite ones now that I've been, you know, baking so many apple pies. It's got, like, a tartness to it. But yeah, there you can mix them for sure. Just don't ever use them. Macintosh.Stephanie Hansen:Yeah. Or like the Red Delicious, which is now. Oh, yeah, that's the worst selling apple.Laura Klynstra:They aren't very delicious.Stephanie Hansen:They're not. And it's kind of funny that, like, that was like our lunchbox apple for basically our whole lives. Like, why did we have to eat such terrible apples? I'm so glad they've gotten better.Laura Klynstra:Yes. There's some. I mean, pretty much every variety is better.Stephanie Hansen:Yes, Pretty much. When you make a galette or a tart, let's just say savory, do you adjust that dough at all or do you use your same basic pie dough?Laura Klynstra:I use the same. Well, the. The tart is a totally different dough, but the galette is the same pie dough as the regular pies.Stephanie Hansen:And just.Laura Klynstra:You could use them. Yeah, you could use the maple pie. You could make the maple crust for a galette as well. If you. If it's a sweet, I wouldn't put it on a savory.Stephanie Hansen:When would you ever make, like. I love the idea of slab pies because I think they're kind of cool looking, but they seem like they're just not great. Like, I don't know who's gonna get the middle piece. And then it's just always, like, so messy and kind of falls apart. I love the idea of like, everyone getting a little bit of crust on the edge and then having their perfect little triangle. Do you serve slab pies a lot? And am I missing the boat here?Laura Klynstra:Oh, not a lot, but I would bring them to more of like a potluck or something. The same thing that I would bring bars to. Although you. You really can't pick it up and eat it.Stephanie Hansen:Yeah.Laura Klynstra:Because it's going to be kind of a more gooey center than A. Than a. And then a bar. But it's just. It's. You get a little bit more. It's going to go farther than a. Than a pie.Laura Klynstra:So if you just want to bring one thing and it needs to cover more people, I would bring a slab pie for that. Like a. Like a potluck summer potluck.Stephanie Hansen:People always ask me what my favorite recipe is in my book, and I always have the dumbest answers. So if I ask you what's your favorite recipe in your book, do you, like, have a answer that you're set on?Laura Klynstra:Well, the lemon meringue tart on the COVID is one of my favorite recipes in the book, and I've never been a big lemon meringue pie person, and I don't know why. It's. This is a. Has a Swiss meringue, and it's a little bit different than the lemon meringue pies that, you know, we all grew up eating. And I also feel like lemon meringue pie has too much lemon to, like, the crust is too little to the lemon. Like, the ratio.Stephanie Hansen:The big, like, meringue.Laura Klynstra:Yeah. Yeah. So this, I feel like, is the perfect ratio of meringue to lemon to crust. It's got a thick shortbread crust on it. So it's. It's actually kind of reminiscent of those lemon bars. And you're from the Midwest, so you probably had those lemon bars that everybody likes to crust. Yep.Laura Klynstra:It's. It's kind of like an elevated version of one of those lemon bars.Stephanie Hansen:Okay. I'm going to have to try it, because I always make something with lemon for Easter. It's sort of just something I do for the big Easter brunch. So maybe I'll use this as my recipe this year.Laura Klynstra:Yeah.Stephanie Hansen:How long does it take you to work on a book?Laura Klynstra:Well, I mean, it's hard to give a full, like, because there's a lot of time thinking about it and planning. Like, my first step to doing a book is to. Is writing the table of contents.Laura Klynstra:Is that what you do, too?Stephanie Hansen:Yes.Laura Klynstra:Yeah, I do it.Stephanie Hansen:So spreadsheet of all the recipes I think I want, then I sort of, like, try to organize them in some way, and then I start, like, thinking about the narrative and where I'm going to.Laura Klynstra:Right.Stephanie Hansen:I'm going to start.Laura Klynstra:Right. And so there's, like, this long, like, thinking period that you're not. It's just. I don't know. So it's. It's hard to put a time on how long it takes, but Once the. Once everything is set and I've gotten a few shots done and a few recipes tested, I can. I can do a book in a year and a half or a year if I'm really focused on it.Laura Klynstra:But I'm also doing all the photography and the design. So it's. It's a pretty intense process.Stephanie Hansen:Yeah. Because I just submit my photographs and my word docs and, you know, the designer makes it look pretty, and, gosh, you have to do the whole thing. That is harder.Laura Klynstra:And I don't have to, but, you know, you've done this much, and I am a designer. It's kind of hard to hand the design off somebody else when you're. That's like what I do. So.Stephanie Hansen:Yeah, of course, when you think about other books that. Cookbooks that you love, whether from a design feature or from just like that, you go back to them and use them a lot. Give me, like, a couple of your favorites.Laura Klynstra:The Martha Stewart's Baking Handbook. I don't know if you have that. It's got an orange spine. It's kind of like a go to, like, oh, I want to make banana bread. It's just so reliable. So that one is always in my kitchen. I also really like the Bake From Scratch series. Have you seen those? Big.Laura Klynstra:They're really huge. I think they're. They're not written all by the same person. I think there's an editor that collects recipes. It's based on the magazine, I believe. But the thing I love about those is there's so many recipes in those books. They're just loaded with recipes, and then you can just kind of page through and get all kinds of inspiration and ideas. So I love those.Laura Klynstra:I'm a big fan of Erin Jean McDowell, who is also a pie person. I like watching her on, like, her videos and stuff.Stephanie Hansen:Do you watch a lot of people, like, on YouTube?Laura Klynstra:Not a lot, no. I mean, mostly on Instagram. I'm. I'm watching, you know, the quicker reels that come through. And, yeah, one of the. One of the things that made me so inspired to want to do the fall thing is, is when you. When the fall baking stuff starts coming out on Instagram and all these beautiful baked goods and this. This wonderful mood of cozy comes through, it's like, people are.Laura Klynstra:Creators are just amazing at how they. They put this mood out there, and I just. I love it.Stephanie Hansen:Yeah, it's pretty. Pretty delightful. I was just gonna think of another question I had for you, but it totally just fell out of my brain right As I thought about it, do you, have you ever had the chance to meet like any other bakers in any of your cookbook travels?Laura Klynstra:Specifically bakers. It seems like most of the books I've worked on have been more chef related. Like cooks like Melissa Clark. I worked on some of her cookbooks. I did the photography for Bri McCoy. She. I don't know if you've seen her book. It's called the Cook's Book.Laura Klynstra:Yep, I did her photography for that book, so I've that kind of stuff, but I haven't done any specifically for bakers.Stephanie Hansen:So if in your, in your work life, do you like, like when someone gives you a recipe and you're like the person that photographs it and does the final like, is that an appealing piece of work for you?Laura Klynstra:Oh yeah. I love to do that too. Yeah. Yeah. Actually got a couple of them in the works right now that are coming down the pipeline.Stephanie Hansen:There's a lot of creators that do that and I didn't realize that, but that they, they maybe have a favorite recipe or they have recipes but they don't have the time or they don't want to be the one who puts it together for the book. So they hire all that out. Do you get any jobs like that that are one offs or do you mostly just do like a whole project?Laura Klynstra:Mostly a whole project.Stephanie Hansen:Yeah. It's, it's interesting. There's a lot of people out there that will cook your stuff if you find the right person. And I didn't realize that that was such a robust business, but apparently it is. Do you keep like a food blog yourself or is it mostly just the book?Laura Klynstra:Mostly I'm mostly in the book. But we have, I have. My friend who wrote Gathering Grace with me have a. We. We have an Instagram that's called Spice and Sugar. Oh, she's the spice and sugar table. Because spicy sugar was taken and she's the spice and I'm the sugar. Of course that's sweet.Stephanie Hansen:And you guys share it. So you just post when you're inspired?Laura Klynstra:Yeah, yeah. And we don't. We, we haven't posted.Stephanie Hansen:Yeah. Sometimes like what sounds good and feels good just falls away, right? It's no reason or rhyme. Just all of a sudden you're like not as interested in that anymore.Laura Klynstra:Well, I think we're, and we're so, both of us are so focused in the book world and our career. Careers are very busy. So it's like I feel, I feel like to really maintain one of those robust social media sites you have to be pretty much focused on it.Stephanie Hansen:Yeah. Some people post, like, on Facebook, like, 12 times a day. I don't know. They manage it all. But do you watch any baking shows? Like, are you a great British Bake off aficionado or.Laura Klynstra:I don't. I watch almost no tv.Stephanie Hansen:Okay, So I love that. And you have chickens too, right?Laura Klynstra:And I have chickens and duck.Stephanie Hansen:Okay. And do you eat the duck eggs and the chicken eggs?Laura Klynstra:Obviously, yeah. Usually the duck eggs I use in baking. I don't. You know, it has a slightly different flavor, and if you're not used to it, it's kind of like. It feels a little weird. But they're. They're actually have a higher fat content in a duck egg, and they're really great for baking, especially for cakes and.Stephanie Hansen:Oh, I love that. I don't think I ever thought about duck eggs in context of baking. That's so neat.Laura Klynstra:They're a little larger, so you might. Sometimes you have to be a little, like, careful because.Stephanie Hansen:Yeah.Laura Klynstra:You know, they might end up being too much egg in here, depending on how many eggs are in the. Like, if there's four eggs, you would probably only put three.Stephanie Hansen:Yeah, you can kind of see it, too, when you have the egg, like, the size. All right. The book is the Homemade pie Cookbook. It's 100 pie, tart, and galette recipes for every season. Like I said, it's beautiful. But even if you're, like, not thinking you're a pie person, I really think people would like this book because there's ice cream pies, there is icebox pies. Again, there's a lot of savory. There's tarts, there's little.Stephanie Hansen:There's some cookies in here, some sauces. There's just a lot of different things. When I started to go through the book, I was pleasantly surprised that there's a lot to offer here. There's whoopie pies. Your whoopie pie recipe looked great. Yeah. Everybody loves a good whoopee pie, don't they?Laura Klynstra:Yeah. I thought I might be stretching it a little bit with that one, but I'm like, it's called pie, so it's a pie.Stephanie Hansen:That's right. It's Laura Kleinstra, The Homemade Pie Cookbook. Thanks for being with me today, Laura.Laura Klynstra:Thank you so much for having me.Stephanie Hansen:Yeah, for sure. And when you get your. When you get your next book ready, give me a call anytime. I love talking to you.Laura Klynstra:Okay, great.Stephanie Hansen:Okay. All right. Bye. Bye.Laura Klynstra:Bye. 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

On the latest episode of “Dishing with Stephanie's Dish”, I sit down with accomplished book cover designer, art director, and now, celebrated cookbook author, @LauraKlyn The episode is a deliciously detailed look into Laura's new book, “100 Pie, Tart and Galette Recipes for Every Season” and a behind-the-scenes peek into her world of culinary creativity and design.From the moment I flipped through the pages, it was clear Laura's design expertise shines brightly. Laura's background as a cover designer and art director, paired with hands-on experience working on dozens of cookbooks, comes to life in her visually stunning collection. Each photo in the book tells a story——and is surrounded by thoughtful prop styling, from vintage pie servers to antique dishes discovered at local shops.A special treat is Laura's focus on savory pies—think samosa pie or the show-stopping asparagus tart—beautiful options for every season and palate. The attention to technique continues with creative garnishes, like sugared cranberries and candied herbs, adding sparkle to your holiday spreads and beyond.Laura's cookbook recommendations are rock solid—even non-pie bakers will find plenty to love between these pages.Ready to up your pie game? Listen to the full episode for stories, tips, and plenty of seasonal baking inspiration! Enjoy these two recipes from Laura, one savory and one sweet, to get a taste of her book!Lemon Meringue TartMakes 1 10-inch round tartI love this twist on lemon meringue pie in tart form. For me, the proportion of crust to lemon is perfect, and it's even better with Swiss meringue instead of French meringue, which is a traditional pairing with lemon. Swiss meringue is cooked on the stove and doesn't need to go in the oven. It is softer and creamier, adding a beautiful airy sweetness to counter the tart lemon curd. This bright tart comes out looking lovely and tastes even better.Press-In Shortbread Tart DoughMakes 1 10-inch tart crustI've tested a lot of tart crusts over the years, and many of them are so hard, it's difficult to break off a bite with a fork. This buttery and delicious shortbread crust is delicate enough to easily break apart but strong enough to hold the tart together. Using cake flour is key to getting a nice, cookie-like crumb. This dough is not tough enough to roll out. Press the dough directly into the pan for an easy to pull together, delicious tart base.Ingredients¾ cup (169 g) unsalted butter, softened½ teaspoon fine sea salt2 teaspoons vanilla extract⅔ cup (73 g) confectioners' sugar2 cups (230 g) cake flourInstructionsIn the bowl of a stand mixer fitted with the paddle attachment, mix butter, salt, vanilla extract, and confectioners' sugar on medium speed until light and fluffy, about 5 minutes. Add flour and mix just until combined. Press dough directly into a 10-inch tart pan, starting with the sides and finishing with the bottom. Bake the crust according to the tart recipe's instructions.Lemon CurdIngredients8 egg yolkszest of 2 lemons⅔ cup fresh lemon juice1 cup (200g) sugar10 tablespoons (141 g) salted butterSwiss Meringue5 egg whites1¼ cups (250 g) sugar½ teaspoon cream of tartar1 teaspoon vanilla bean pasteInstructionsTo make the crust: Preheat oven to 350ºF. Press tart dough into a 10-inch tart pan. Generously dock with a fork and bake for 25 to 30 minutes or until lightly browned. While still hot, use a tamper or back of a spoon to lightly press down the center of the crust, leaving a ¾-inch edge.To make the lemon curd: Whisk together egg yolks, lemon zest, lemon juice, and sugar in a saucepan. Cook over medium-high heat, stirring constantly, until mixture becomes thick and coats the back of the spoon, about 8 to 10 minutes. Use an instant read thermometer to check the temperature; it should reach 170ºF. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on low. Add butter 1 teaspoon at a time, mixing until fully combined before adding the next teaspoon of butter. Strain through a sieve into a medium bowl. Pour while still warm into the tart shell. Cover with plastic wrap and refrigerate for 2 to 3 hours.To make the Swiss meringue: Whisk together egg whites and sugar in the top pan of a double boiler until completely incorporated (see note below). Cook, whisking continuously, for about 5 to 6 minutes or until mixture reaches 170ºF. Pour into the bowl of a stand mixer fitted with the whisk attachment. Add cream of tartar. Beat on high for about 2 minutes. Add vanilla extract and continue to beat on high until stiff peaks form. Scoop or pipe onto lemon curd. Toast meringue with a kitchen torch or under the oven broiler. Keep a close watch on meringue while toasting to avoid burning. Remove sides of tart pan and serve.Episode Transcript Follows:Stephanie Hansen:Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space and a lot of cookbook authors. And this book came across my desk by Laura Klynstra And right away I was like, pie! Laura, your book, “100 Pie, Tart and Galette Recipes for Every Season” is extremely beautiful. And, and I, it kind of, when I read through the whole book and I read through your bio, I was like, oh, well, she's like in the design field because honestly, this is probably one of the most beautiful books on pie I've ever seen.Laura Klynstra:Oh, thank you. Thank you so much.Stephanie Hansen:It's so incredible, like just the way that the pies are decorated, the color choices that you used for the intros, everything is laid out so it feels easy, accessible. And even like the whole rolling out the pie dough section, there's tons of pictures, the decorating of the lattice work, It's a really well done book. Congratulations.Laura Klynstra:Oh, thank you so much.Stephanie Hansen:What's your background and how did you come to be the pie aficionado?Laura Klynstra:My background is actually cover design. I'm a book cover designer and art director. But I also, during all the time that I've been an art director, I've also worked on a lot of cookbooks. So I gotten to go on a lot of photo shoots, work with food stylists and photographers. And during that whole time I learned, I just kind of sat back and watched and learned all the bits and it took time. I'm a self taught photographer. It took me a long time to really figure out how to capture light correctly. And light is really the key to getting a good photo.Laura Klynstra:So yeah, it was a lot of trial and error, but eventually I figured out a system to get my camera mounted correctly. I shoot manually and get that light, but I also, I consider every photo similar to what the way I look at a cover design. It's not just here's your pie or whatever it is you're shooting. There's a lot of things going on around it. And so it's telling a story. The photograph is telling a story. It's giving you a sense of the time. Especially like the fall ones are a lot of fun to shoot.Laura Klynstra:So many great things to props that you can put in with the photos for the fall shots. And it's just, it's a lot of fun.Stephanie Hansen:Did you amass a large library of props and did you have things already or were you always on the lookout?Laura Klynstra:This is my third book, so I had a lot of props already. I have like all these Storage shelves downstairs have the weirdest things. You know, I go to antique stores and I'm always looking for old boxes and just everything. Pretty much everything that could possibly have anything to do with baking. If I go to an antique store, I'm always like, I need that. Especially pie servers. Old, old silverware.Stephanie Hansen:Yes.Laura Klynstra:I hate, I hate photographing with a shiny silver, you know, piece of silver or a new one that it never, you know, for one thing, you can end up reflecting your camera in that. So these old patina silverware and things like that are just fabulous to have. Like, you just gotta have a ton of those in your.Stephanie Hansen:In your Agreed, agree. Thus my sort of background of stuff from my cookbook styling myself in. Can we talk about pie crust? Do you have, like, what you would say is your definitive pie crust that you mostly use.Laura Klynstra:For sweet pies? There's a recipe in there called a maple pie crust, and that's actually my favorite crust to use. It's very similar to a regular crust, except for a lot of the liquid is made with a pure maple syrup. And when you roll that crust out, that syrup gives it like a pliability that just. It doesn't crack the way sometimes you can get with the regular all butter pie crust. And it's just so easy. And so it's just supple. It's, it's. It's my favorite one.Laura Klynstra:But again, I'd only use it for sweets. Even though you don't really taste the maple, it's like, you know how when you add maple to something, it doesn't have a strong flavor, as strong as what you would expect it to be, but it' if you're beginning. That would be my press recommendation for somebody who's just beginning because it does make a really easy to roll out.Stephanie Hansen:I love this because I use vodka in my pie crust to kind of do the same thing. It gives you that moisture when you're putting the assembly together and the roll, but then it bakes out in the final product, so you get kind of a crispier situation. Maple. I've never thought of that. I wonder, have you ever tried honey? Would it do the same thing?Laura Klynstra:I haven't tried it. I would expect it would. And it would just add a little bit of sweetness. The other thing is buttermilk. You can add a little buttermilk that I don't know if you've ever made pie dough, and then put it in your refrigerator and left it in there for two days and it started to turn kind of like a gray Color, Yes. When you add some acid from the buttermilk keeps it from doing that. I'm not sure. I can't.I don't know what the science is behind that, but a little. A little. I think the vodka might, too. I'm not sure. I.Stephanie Hansen:That's a great.Laura Klynstra:Yeah.Stephanie Hansen:I know what you're talking about, and I'm trying to think if I've noticed it with or without vodka. And I can't say. Truthfully, I have, but, like, a lot of times for Christmas or Thanksgiving or any of the. The special holidays, you're making your crust in advance because you've got so much to do, so. So that's a really great tip. I love it.Laura Klynstra:Yep. Yep. And you can also freeze pie dough. So you can make. If you're having Thanksgiving and you're. You're. You can do it a week ahead, just wrap each one individually and then put it inside a freezer as a black bag and then throw it in the freezer. And that way you're just.You've got something that's totally done, even a week in advance.Stephanie Hansen:One thing that I really liked about this book, too, was you took pie into not just sweet places, but also savory. So there's a lot of galette and, like, savory forward dishes, like a potato bacon, gruyere galette. You've got quiche. Do you eat a lot of savory pies? Because that's actually kind of one of my favorite ways to do it. This samosa pie looks amazing.Laura Klynstra:The samosa pie is so popular at my house. So popular. We love that one. So, yeah, we do eat that one quite a bit. The quiches, we do a lot. Some of the other ones, not as often, but, like, the. The asparagus one is kind of just more of something that I would bring to a party.Stephanie Hansen:Yeah. Spring or Easter.Yeah. You know, like, that first time when you. Asparagus is one of the first things that comes out. And in this. In the spring. And so you're just, like, dying to get something fresh. We talked. before I started the podcast that. She's in Michigan, I'm in Minnesota. And literally, like, when you see anything green at the store. And we always jump the gun. Right. Because.Get produce from the coast before we get our own, but there's nothing better than, like, your own homemade asparagus.Laura Klynstra:Yes. And the rhubarb is the other thing that comes up the soonest. And again, I love rhubarb. It's.Stephanie Hansen:So do I think that's My next book, actually.Laura Klynstra:The whole rhubarb book.Stephanie Hansen:Yes, because I just. I'm obsessed with it, and I have, like, 60 recipes, so I'm like, you know, I'm. I'm about way there.Laura Klynstra:What kinds of recipes are they? Like cakes and.Stephanie Hansen:Yeah. Yes. Like bars and cakes and pies and custards, but also chutneys and pork dishes and breads, cookies.Laura Klynstra:That's a fabulous idea. I'm on board with that one.Stephanie Hansen:I think I might have to, like, submit that as my next proposal. We'll see. Another thing that happened this year about pies, I guess it was maybe last year, but it created quite a kerfuffle, and you address it in this book, is the loss of the chocolate wafer cookie. The company that makes the chocolate wafer cookie, I believe it was Nabisco, stopped making that chocolate wafer cookie. And it was the base for a lot of people's, like, mud pies or chocolate pie crust or the press in crusts or the cookie crusts. And people were really freaked out, and people were, you know, we need a recipe to make this cookie. So in here, you have your own chocolate cookie recipe.Laura Klynstra:Yeah. Yep. It's got the black cocoa in it. Like, it's actually like an Oreo, but without the. And if you do end up using Oreos, do take out that middle part. I always scrape out the. If you don't, you're gonna end up with kind of like a too much butter and it's not gonna work. But, yeah, you can make your own so that you're not adding all these preservatives and yucky things into your pies, but sometimes people don't have time.I mean, I totally understand that you can't always.Stephanie Hansen:And I guess maybe depending on your audience too, like, if you're making something for a kid's birthday party, maybe that will be fine. Not that we feed our kids less delicious things than we feed ourselves, but come on, we kind of do times. I do love to. There's a lot of detail in this book about garnishes and sauces. And the white chocolate cranberry tart is just a beautiful photograph, but it also has these sugared cranberries. Tell me about those. And. And obviously, putting them on a tart is delightful, but what else could we do with those? Because those were just gorgeous.Laura Klynstra:I've used them on cakes. And just even, like, even if you're doing a spread, like a holiday spread, they look beautiful in a little bowl. And that same method, the method to make Those is you create a simple syrup and then you dunk the cranberries in the simple syrup and then you let it dry and they become really sticky. And then you roll them in sugar so they look really beautiful. But you can do that same process with mint leaves, rose petals, rosemary. And it's just a beautiful garnish, especially in the winter, because it has that sparkle to it. It just makes it look more special than if you were just going to, you know, lay a sprig of rosemary next to something.Stephanie Hansen:When you started making pies, do you remember how old you were? And what is it about pies that captured your imagination?Laura Klynstra:Well, I really like the handmade nature of it. The fact that, I mean, before I made pies, I was a cookie baker. Cookies were my. Because that's the easiest thing when you're a little. When you're a kid. And I baked since I was basically able to. My mom was a wedding cake baker, so we had all the supplies and all.Stephanie Hansen:Wow.Laura Klynstra:All the inspiration was there, but I didn't start making. And my mom, she always, she loved pie too, but she always used the pie crust from the box, which I kind of hate, but same, same. She just didn't like rolling out dough. So she just, she just used the, the rolled. The rolled up version. But you can buy better versions than the red box. There are.Stephanie Hansen:Joe's is surprisingly good.Laura Klynstra:I think that, yeah, Whole Foods has one too. That's butter instead of like the other weird oils that are in the. The other one. But I think maybe all of my love of like rolling out cookies and then you kind of turn that into rolling out dough. I learned it was a learning curve. I don't think that we just all naturally can know how to make a pie crust and how to roll it out. And you have to practice a little bit. But the lovely part of, of a pie versus a cake or a cookie is that there's just more of your hands involved.Laura Klynstra:And because I make so many things electronically and digitally, because I'm a book cover designer. So to have to be able to make something physically with your hands is both relaxing and satisfying. And I think it makes like a more special finished product. It makes a great gift or something to share with people, to bring to the office or a party or a potluck, and it just feels like it. A pie has a slightly more personal touch to it than maybe a cookie does or a bar. Even though I love cooking bars, don't get me wrong.Stephanie Hansen:Yes. Tell me about your other books.Laura Klynstra:So this is The Homemade Pie Cookbook is the first book I've written by myself. My book just before this one was called “Gather & Graze” and I wrote with my former colleague who is also an art director. She, she does the, she works at HarperCollins. Sure. Mumtaz Mustafa @spiceandsugartable and I have it right here. This is “Gather & Graze” Stephanie Hansen:That's beautiful.Laura Klynstra:So this is more of like a party table spread book. So Mumtaz is brilliant with savory food and I'm more, more of a baker. She's from Pakistan, so she's got this really broad sense of spice and she's just brilliant with the savory. So we split this book up by anything that was baked in the oven I've made and then pretty much anything that was cooked on stove she made. And it's divided by country. So it's a really fun international style party book.Stephanie Hansen:I love that. I'm glad you brought it to my attention. I'll for sure put that in the notes.Laura Klynstra:Yeah, it's a, it's a, it's quite fat. It's, it's a, it's, it's, there's over like 170 recipes in it. It's not a, not a lightweight book. And then the book before that I wrote with my mother. Oh, look at that cute “Christmas Baking”. And this one is it, it does well every, every holiday season. And it's kind of, it's been out for I think five years. And so it's kind of a perennial, hopefully at this point.Laura Klynstra:And it's just, you know, all my favorite. But Christmas baked goods. There's a, there's a breakfast chapter in there for Christmas morning.Stephanie Hansen:Holiday high points. What's next?Laura Klynstra:I got my way. And who knows if I will. I would like to do a fall baking book.Stephanie Hansen:What would that look like? I'm thinking apple. You have quite a, like pumpkin chapter in here.Laura Klynstra:Yeah. Yep. They would have all of those, those, those cozy. It would just be all the cozy, cozy recipes. And I just love the styling of fall too. Fall is one of my favorite seasons. So. Yeah, that would be, that would be super fun.Laura Klynstra:But I also have another idea for, called like, I want to call it Paradise Baking or Baking paradise, which would be all tropical recipes.Stephanie Hansen:That's a great idea. And that's not something we've seen before.Laura Klynstra:I don't, I haven't seen it. No. I have a second home in Guatemala so I could do a lot of the photography there, which would be fun. Yeah. The first few recipes in the Homemade Pie Cookbook were Shot in Guatemala. The line Mango and the hummingbird pie. So I got all of those props while I was down there.Stephanie Hansen:Yeah. In the. And beautiful colors. You also dedicate, like a whole spread to apples for pie. And we just talked about this on our TV show that I'm on. And Honeycrisp is obviously an apple I use a lot because it's Minnesota. Granny Smith is an apple that I think works really well for pies. Do you mix your types of apples? Apples when you're making apple pie?Laura Klynstra:Sometimes I do. The Pink lady is actually one of my favorite ones now that I've been, you know, baking so many apple pies. It's got, like, a tartness to it. But yeah, there you can mix them for sure. Just don't ever use them. Macintosh.Stephanie Hansen:Yeah. Or like the Red Delicious, which is now. Oh, yeah, that's the worst selling apple.Laura Klynstra:They aren't very delicious.Stephanie Hansen:They're not. And it's kind of funny that, like, that was like our lunchbox apple for basically our whole lives. Like, why did we have to eat such terrible apples? I'm so glad they've gotten better.Laura Klynstra:Yes. There's some. I mean, pretty much every variety is better.Stephanie Hansen:Yes, Pretty much. When you make a galette or a tart, let's just say savory, do you adjust that dough at all or do you use your same basic pie dough?Laura Klynstra:I use the same. Well, the. The tart is a totally different dough, but the galette is the same pie dough as the regular pies.Stephanie Hansen:And just.Laura Klynstra:You could use them. Yeah, you could use the maple pie. You could make the maple crust for a galette as well. If you. If it's a sweet, I wouldn't put it on a savory.Stephanie Hansen:When would you ever make, like. I love the idea of slab pies because I think they're kind of cool looking, but they seem like they're just not great. Like, I don't know who's gonna get the middle piece. And then it's just always, like, so messy and kind of falls apart. I love the idea of like, everyone getting a little bit of crust on the edge and then having their perfect little triangle. Do you serve slab pies a lot? And am I missing the boat here?Laura Klynstra:Oh, not a lot, but I would bring them to more of like a potluck or something. The same thing that I would bring bars to. Although you. You really can't pick it up and eat it.Stephanie Hansen:Yeah.Laura Klynstra:Because it's going to be kind of a more gooey center than A. Than a. And then a bar. But it's just. It's. You get a little bit more. It's going to go farther than a. Than a pie.Laura Klynstra:So if you just want to bring one thing and it needs to cover more people, I would bring a slab pie for that. Like a. Like a potluck summer potluck.Stephanie Hansen:People always ask me what my favorite recipe is in my book, and I always have the dumbest answers. So if I ask you what's your favorite recipe in your book, do you, like, have a answer that you're set on?Laura Klynstra:Well, the lemon meringue tart on the COVID is one of my favorite recipes in the book, and I've never been a big lemon meringue pie person, and I don't know why. It's. This is a. Has a Swiss meringue, and it's a little bit different than the lemon meringue pies that, you know, we all grew up eating. And I also feel like lemon meringue pie has too much lemon to, like, the crust is too little to the lemon. Like, the ratio.Stephanie Hansen:The big, like, meringue.Laura Klynstra:Yeah. Yeah. So this, I feel like, is the perfect ratio of meringue to lemon to crust. It's got a thick shortbread crust on it. So it's. It's actually kind of reminiscent of those lemon bars. And you're from the Midwest, so you probably had those lemon bars that everybody likes to crust. Yep.Laura Klynstra:It's. It's kind of like an elevated version of one of those lemon bars.Stephanie Hansen:Okay. I'm going to have to try it, because I always make something with lemon for Easter. It's sort of just something I do for the big Easter brunch. So maybe I'll use this as my recipe this year.Laura Klynstra:Yeah.Stephanie Hansen:How long does it take you to work on a book?Laura Klynstra:Well, I mean, it's hard to give a full, like, because there's a lot of time thinking about it and planning. Like, my first step to doing a book is to. Is writing the table of contents.Laura Klynstra:Is that what you do, too?Stephanie Hansen:Yes.Laura Klynstra:Yeah, I do it.Stephanie Hansen:So spreadsheet of all the recipes I think I want, then I sort of, like, try to organize them in some way, and then I start, like, thinking about the narrative and where I'm going to.Laura Klynstra:Right.Stephanie Hansen:I'm going to start.Laura Klynstra:Right. And so there's, like, this long, like, thinking period that you're not. It's just. I don't know. So it's. It's hard to put a time on how long it takes, but Once the. Once everything is set and I've gotten a few shots done and a few recipes tested, I can. I can do a book in a year and a half or a year if I'm really focused on it.Laura Klynstra:But I'm also doing all the photography and the design. So it's. It's a pretty intense process.Stephanie Hansen:Yeah. Because I just submit my photographs and my word docs and, you know, the designer makes it look pretty, and, gosh, you have to do the whole thing. That is harder.Laura Klynstra:And I don't have to, but, you know, you've done this much, and I am a designer. It's kind of hard to hand the design off somebody else when you're. That's like what I do. So.Stephanie Hansen:Yeah, of course, when you think about other books that. Cookbooks that you love, whether from a design feature or from just like that, you go back to them and use them a lot. Give me, like, a couple of your favorites.Laura Klynstra:The Martha Stewart's Baking Handbook. I don't know if you have that. It's got an orange spine. It's kind of like a go to, like, oh, I want to make banana bread. It's just so reliable. So that one is always in my kitchen. I also really like the Bake From Scratch series. Have you seen those? Big.Laura Klynstra:They're really huge. I think they're. They're not written all by the same person. I think there's an editor that collects recipes. It's based on the magazine, I believe. But the thing I love about those is there's so many recipes in those books. They're just loaded with recipes, and then you can just kind of page through and get all kinds of inspiration and ideas. So I love those.Laura Klynstra:I'm a big fan of Erin Jean McDowell, who is also a pie person. I like watching her on, like, her videos and stuff.Stephanie Hansen:Do you watch a lot of people, like, on YouTube?Laura Klynstra:Not a lot, no. I mean, mostly on Instagram. I'm. I'm watching, you know, the quicker reels that come through. And, yeah, one of the. One of the things that made me so inspired to want to do the fall thing is, is when you. When the fall baking stuff starts coming out on Instagram and all these beautiful baked goods and this. This wonderful mood of cozy comes through, it's like, people are.Laura Klynstra:Creators are just amazing at how they. They put this mood out there, and I just. I love it.Stephanie Hansen:Yeah, it's pretty. Pretty delightful. I was just gonna think of another question I had for you, but it totally just fell out of my brain right As I thought about it, do you, have you ever had the chance to meet like any other bakers in any of your cookbook travels?Laura Klynstra:Specifically bakers. It seems like most of the books I've worked on have been more chef related. Like cooks like Melissa Clark. I worked on some of her cookbooks. I did the photography for Bri McCoy. She. I don't know if you've seen her book. It's called the Cook's Book.Laura Klynstra:Yep, I did her photography for that book, so I've that kind of stuff, but I haven't done any specifically for bakers.Stephanie Hansen:So if in your, in your work life, do you like, like when someone gives you a recipe and you're like the person that photographs it and does the final like, is that an appealing piece of work for you?Laura Klynstra:Oh yeah. I love to do that too. Yeah. Yeah. Actually got a couple of them in the works right now that are coming down the pipeline.Stephanie Hansen:There's a lot of creators that do that and I didn't realize that, but that they, they maybe have a favorite recipe or they have recipes but they don't have the time or they don't want to be the one who puts it together for the book. So they hire all that out. Do you get any jobs like that that are one offs or do you mostly just do like a whole project?Laura Klynstra:Mostly a whole project.Stephanie Hansen:Yeah. It's, it's interesting. There's a lot of people out there that will cook your stuff if you find the right person. And I didn't realize that that was such a robust business, but apparently it is. Do you keep like a food blog yourself or is it mostly just the book?Laura Klynstra:Mostly I'm mostly in the book. But we have, I have. My friend who wrote Gathering Grace with me have a. We. We have an Instagram that's called Spice and Sugar. Oh, she's the spice and sugar table. Because spicy sugar was taken and she's the spice and I'm the sugar. Of course that's sweet.Stephanie Hansen:And you guys share it. So you just post when you're inspired?Laura Klynstra:Yeah, yeah. And we don't. We, we haven't posted.Stephanie Hansen:Yeah. Sometimes like what sounds good and feels good just falls away, right? It's no reason or rhyme. Just all of a sudden you're like not as interested in that anymore.Laura Klynstra:Well, I think we're, and we're so, both of us are so focused in the book world and our career. Careers are very busy. So it's like I feel, I feel like to really maintain one of those robust social media sites you have to be pretty much focused on it.Stephanie Hansen:Yeah. Some people post, like, on Facebook, like, 12 times a day. I don't know. They manage it all. But do you watch any baking shows? Like, are you a great British Bake off aficionado or.Laura Klynstra:I don't. I watch almost no tv.Stephanie Hansen:Okay, So I love that. And you have chickens too, right?Laura Klynstra:And I have chickens and duck.Stephanie Hansen:Okay. And do you eat the duck eggs and the chicken eggs?Laura Klynstra:Obviously, yeah. Usually the duck eggs I use in baking. I don't. You know, it has a slightly different flavor, and if you're not used to it, it's kind of like. It feels a little weird. But they're. They're actually have a higher fat content in a duck egg, and they're really great for baking, especially for cakes and.Stephanie Hansen:Oh, I love that. I don't think I ever thought about duck eggs in context of baking. That's so neat.Laura Klynstra:They're a little larger, so you might. Sometimes you have to be a little, like, careful because.Stephanie Hansen:Yeah.Laura Klynstra:You know, they might end up being too much egg in here, depending on how many eggs are in the. Like, if there's four eggs, you would probably only put three.Stephanie Hansen:Yeah, you can kind of see it, too, when you have the egg, like, the size. All right. The book is the Homemade pie Cookbook. It's 100 pie, tart, and galette recipes for every season. Like I said, it's beautiful. But even if you're, like, not thinking you're a pie person, I really think people would like this book because there's ice cream pies, there is icebox pies. Again, there's a lot of savory. There's tarts, there's little.Stephanie Hansen:There's some cookies in here, some sauces. There's just a lot of different things. When I started to go through the book, I was pleasantly surprised that there's a lot to offer here. There's whoopie pies. Your whoopie pie recipe looked great. Yeah. Everybody loves a good whoopee pie, don't they?Laura Klynstra:Yeah. I thought I might be stretching it a little bit with that one, but I'm like, it's called pie, so it's a pie.Stephanie Hansen:That's right. It's Laura Kleinstra, The Homemade Pie Cookbook. Thanks for being with me today, Laura.Laura Klynstra:Thank you so much for having me.Stephanie Hansen:Yeah, for sure. And when you get your. When you get your next book ready, give me a call anytime. I love talking to you.Laura Klynstra:Okay, great.Stephanie Hansen:Okay. All right. Bye. Bye.Laura Klynstra:Bye. 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

Spring might be a challenging season in terms of the weather, but how good is it for fruit and veges?! Asparagus is back on the shelves which makes us feel like summer is getting ever closer. Here to share a recipe that makes asparagus sing is Gretchen Lowe.

Dom talks with Mike Arnold, LeaderBrand’s South Island Manager, about the quality of this year's asparagus harvest, the nutritional benefits of the vegetable and preparation suggestions. Tune in daily for the latest and greatest REX rural content on your favourite streaming platform, visit rexonline.co.nz and follow us on Instagram, Facebook and LinkedIn for more.

Become a supporter of this podcast: https://www.spreaker.com/podcast/the-good-morning-portugal-podcast-with-carl-munson--2903992/support.Let us help you find YOUR home in Portugal...Whether you are looking to BUY, RENT or SCOUT, reach out to Carl Munson and connect with the biggest and best network of professionals that have come together through Good Morning Portugal! over the last five years that have seen Portugal's meteoric rise in popularity.Simply contact Carl by phone/WhatsApp on (00 351) 913 590 303, email carl@carlmunson.com or enter your details at www.goodmorningportugal.com And join The Portugal Club FREE here - www.theportugalclub.com

Boris' Pronunciation Full Face of Samples When Did A Freebie Bite You In The Ass? Top 5 Records Before Google Maps How Did We Get By Without… Music Quiz: Carrie - Leona Lewis Diane Keaton’s Dogs Ryan Adams Juices Zoe’s Permanent BraceletSubscribe on LiSTNR: https://play.listnr.com/podcasts/carrie-and-tommySee omnystudio.com/listener for privacy information.

Onion tart-tatin with asparagus and fried haloumi Cook time: 30 minutes Prep time: 30 minutes Serves: 6 1 batch short crust 2 small red onions, peeled and sliced into 1cm rings 2 tbsp grapeseed oil 1 tsp flaky salt freshly Ground black pepper 4 tbsp caster sugar 1 big hand asparagus 8 servings haloumi 1 cup flour 2 tbsp oil 10 sage leaves 1 fresh lemon Handful rocket leaves, to serve Preheat a oven to 180*C Place sugar in a small heavy-based frypan over high heat. Cook until sugar dissolves, then bring to the boil, stirring continuously. Let sugar bubble until it turns a light caramel colour, place the onions into a large circle leaving a 2-3cm gap around the edge. Cut the pastry sheet to the same size as the pan. Lay the pastry over the onion and press edges down so they touch the bottom of the pan. Place in oven and bake for 25 minutes. Bring a large pot of water to the boil and season heavily with salt, drop in the asparagus and count to 10. Remove from the water and drop into iced water. Remove when cold and drain. Set aside ready to serve. Clean and reheat a cast iron pan, add in the 2 tbsp of oil and then run the haloumi through the flour and then carefully lower into the pan, fry on a gentle heat until golden, then flip. Refresh with a good squeeze of lemon and add in the sage leaves before serving. Remove the tarts from the oven and quickly turn over onto a plate, garnish with the asparagus, haloumi and rocket leaves. LISTEN ABOVESee omnystudio.com/listener for privacy information.

This is an utterly delicious way to make the most of seasonal asparagus. It's simple, packed full of protein, and just as good for lunch or dinner, as a picnic item or party piece. Serves 4-6 Ingredients ¼ cup olive oil 1 onion, thinly sliced 400g (approx. 2 medium-large) potato 5 medium-large eggs, lightly beaten in a large bowl 2 tbsps. rosemary, chopped 1 tsp sea salt + ¼ tsp cracked pepper 1-2 bunches asparagus, tough ends snapped off ½ cup grated cheddar Method Preheat oven to 170 C. Heat half the oil in a large (23-26cm) ovenproof pan and cook the onions until soft. Peel potatoes and either slice very thinly or chop roughly and put in a food processor and pulse until chopped into pea-sized pieces (I use the latter method). Don't overdo it or they will turn to mush. Whisk the eggs with rosemary, salt, and pepper in a large bowl. Add sliced/chopped potatoes and toss well to coat. Add in softened onions and stir to combine. Add remaining oil to the pan then pour in the egg/vegetable mixture. Reduce the heat to low and cook slowly until the edges are cooked – about 10 minutes. Lay asparagus over the top and top with cheese. Bake for 20-25 minutes or until set in the middle. Rest for 10 minutes before cutting into wedges or squares and serve either hot or at room temperature with your favourite chutney. LISTEN ABOVE See omnystudio.com/listener for privacy information.

This week we are giving you another chance to hear The Great British Bake Off's Dame Prue Leith join Spooning With Mark Wogan this week.Dame Prue opens up about living in South Africa during the apartheid, the success and learnings from the Leith's School of Food and Wine and all things Great British Bake Off.Dishes Served:Guilty Pleasure- Strawberries with Birds Eye CustardSpoon One- Asparagus with Sauce Gribiche Spoon Two- Peanut Butter TrifleFor more information on Corrigan's private rooms in Mayfair we film Spooning With Mark Wogan in visit:Lindsay Room: https://www.corrigansmayfair.co.uk/private-dining/private-dining-rooms/the-lindsay-roomChef's Table: https://www.corrigansmayfair.co.uk/private-dining/private-dining-rooms/chefs-tableSenior Podcast Producer: Johnny SeifertSocial Media: Chris JacobsAssistant Producer: Cami Lamont-BrownThis is a News Broadcasting Production Hosted on Acast. See acast.com/privacy for more information.

This week we are giving you another chance to hear The Great British Bake Off's Dame Prue Leith join Spooning With Mark Wogan this week.Dame Prue opens up about living in South Africa during the apartheid, the success and learnings from the Leith's School of Food and Wine and all things Great British Bake Off.Dishes Served:Guilty Pleasure- Strawberries with Birds Eye CustardSpoon One- Asparagus with Sauce Gribiche Spoon Two- Peanut Butter TrifleFor more information on Corrigan's private rooms in Mayfair we film Spooning With Mark Wogan in visit:Lindsay Room: https://www.corrigansmayfair.co.uk/private-dining/private-dining-rooms/the-lindsay-roomChef's Table: https://www.corrigansmayfair.co.uk/private-dining/private-dining-rooms/chefs-tableSenior Podcast Producer: Johnny SeifertSocial Media: Chris JacobsAssistant Producer: Cami Lamont-BrownThis is a News Broadcasting Production Hosted on Acast. See acast.com/privacy for more information.

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In Magherafelt, David Maxwell visits Yew Cottage garden where Philip Stewart is turning his pond into a sunken garden. He hopes to turn a ‘frost pocket' into a place for tender plants including bananas. In County Clare, Karoly Torok takes us on a tour of Vandeleur Walled Garden, which is now a thriving community space after years of neglect. Colin Agnew joins David in studio to take questions including one on how to grow asparagus. And a tribute to long-time listener and chrysanthemum expert Herbie McCauley, who has passed away at 86. Email the programme at gardenerscorner@bbc.co.uk

Julie Biuso from sharedkitchen.co.nz talks Jesse through a delicious recipe you can make this weekend.

Idaho's ranching community supports a program aimed at making sure beef can be what's for dinner for everyone.

It's mid-August and you're likely harvesting warm-weather veggies like tomatoes and zucchini. Still, garden woes exist, and Charlie Nardozzi aims to remedy some.

In this episode, Nick Portillo and guest Ashley Hatfield, Senior Director of Ag Services North America at Lamb Weston, explore the surprising number of ways the humble French fry can drive revenue in the food service industry. Nick and Ashley discuss potato fields to the fryer basket, showing how innovation and sustainability shape every step.They also talk about Lamb Weston's forward-thinking farming practices, cutting-edge technology that helps farmers boost efficiency and crop health, and the company's celebration of 75 years in business with an exciting new menu launch. Along the way, you'll get an insider's look at the food supply chain, and discover the care, expertise, and creativity that make French fries one of America's most beloved side dishes.TIMESTAMPS00:00 - Intro00:44 - Exploring the Journey of French Fries07:48 - The Shifting Trends of Asparagus and Potatoes21:43 - The Technology Behind Sustainable Potato Farming27:30 - Collaboration in the Potato IndustryRESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.com

• The Bed Loving Pink Centipede • Grandma's Healing Hands • That Rum Drink & Me! • Polly And The Wild House Squirrel • Too Many Compliments? Callers:  • Marty Has A Cat That Refuses To Speak • Jeffrey The Tarot Card Reader Needs Our Help

This morning, Melissa and Austin learned some dog facts, figured out the code word to use to get out of conversations and gave away tickets to Thomas Rhett

Have you ever wondered what happens to your body when you make asparagus a daily part of your diet? From boosting your immune system to supporting healthy digestion and beyond, asparagus is truly a powerhouse of nutrients. ✨ #AsparagusBenefits #HealthyEating #NutritionTips Learn more about your ad choices. Visit megaphone.fm/adchoices

Catching up with the cornucopia of late spring news, Sarah and Mike offer a smorgasbord of the major stories that have been reported since mid-May. They cover the turnover of both the Gill-Montague School District's current superintendent and its graduating high school seniors, as well as write-in candidate Marina Goldman's last-minute victory in the Montague selectboard election. Other topics include the Turners Falls Thunder's victory in the state softball championship, Ben Gagnon's series of articles on local food producers, and the opening of a new playground in Montague Center.Support the Montague Reporter! Subscribe at https://montaguereporter.org/subscribe/

Shot hole borer, the best natives for clay soil and bougainvillea gone ballistic 10:04 Best natives for a dolerite heavy soil38:52 Bougainvillea gone ballistic47:37 Will bull banksia tube stock cope with a heavy clay soil?Subscribe to the podcast through the ABC Listen App, Apple Podcasts or wherever you like to listen.Listen to the program live on Saturdays at 9:00AM on ABC Radio Perth and ask your questions by calling in on 1300 222 720 or text 0437 922 720.

Oliver Edward joins us for Season 3, Episode 10. What's on the plate? – Berlin & NYC Lifestyles. Ramen Obsession. Courgettes. Vienna Life. Marillenknödel. Erdbeereknödel. Coffee & Cake Time. Schnitzel. Kaiserschmarrn. Zwetschgenröster. Sachertorte. Hungarian Sandwiches. Asparagus & Potatoes. Hollandaise Sauce. Garlic Overload. Hubby's Ginger Brew. Water Is Life. Enjoyment. Chicken & Rice. Nigerian Jollof. Apricots.Media:Oliver's Instagram: @oliver_edward_Oliver's Spotify: https://open.spotify.com/artist/3RuYrdjGCgEsO3RCG5Jfjd?si=1LxfUt0eTk2re_UQ1wH-ewLick the Plate's Instagram and TikTok: @licktheplatepodcastCameron's Instagram and TikTok: @cbjartslicktheplatepodcast@gmail.comInstrumentals, mixing and mastering of the theme song "Lick the Plate" courtesy of Adam FarrellAdam's Instagram: @farrell33a Hosted on Acast. See acast.com/privacy for more information.

My courses https://linktr.ee/swissgermanonline

Most of us are skilled at being kind to others, but do you extend that same level of kindness to yourself? Self-love is a wonderful aspiration, but sometimes it feels hard to reach. Self-kindness can be the path that guides us toward this deeper appreciation. Through small acts of gentleness, we can begin to tend to ourselves with the same care and understanding that we offer to our loved ones.  You are worthy of rest. You are worthy of acceptance. And you are worthy of love. The path always starts with you. What am I reading?The Bane Witch by Ava Morgyn https://bookshop.org/a/111301/9781250835451The Story of Witches by Willow Winshamhttps://bookshop.org/a/111301/9781849949064https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?The Cave by Mumford & Sons What's for dinner? Asparagus & Bacon PenneIngredients:1 lb penne pasta1 lb asparagus1 bag frozen broccoli1 onion4 tablespoons sun dried-tomatoes in olive oil1 package bacon (your choice) Parmesan cheeseSalt and pepperDrizzle olive oil Instructions: Preheat oven to 400 degrees. Line two cookie sheets with parchment paper. Arrange bacon on one sheet. Chop asparagus and onions, place on second cookie sheet, along with frozen broccoli. Drizzle with olive oil, salt and pepper. Bake for 18 minutes, or until bacon and veggies reach desired doneness. Boil pasta according to instructions. When pasta is done, drizzle with olive oil and sun-dried tomatoes. Then mix in diced bacon and veggies. Top with Parmesan, mix thoroughly. Season with salt and pepper. Enjoy! Earl Grey Sparkler Ingredients1 packet of Earl Grey tea1 oz Boiling Water1 oz Fresh Lemon Juice1 teaspoon Honey (adjust to taste)5 oz Sparkling waterSliced lemons for garnishIce cubesInstructions:Brew Earl Grey tea concentrate, and then remove the tea bag. Combine the Earl Grey tea with honey and mix to dissolve.In a glass filled with ice, combine the Earl Grey tea and honey with fresh lemon juice.Top with sparkling water. Garnish with lemon slice. Enjoy!Support the show

Asparagus, lesbian family rights and Viktor Orbán's latest power plays: like all good meals, this podcast episode is perfectly balanced. German food writer Ursula Heinzelmann joins us to explain the ‘Spargelzeit' phenomenon that sees foodies going nutty for asparagus at this time of year. We're also taking a look at LGBTQ rights in Italy and unpacking the Hungarian government's plans to ‘starve and strangle' civil society. Can Orbán be stopped?   You can find out more about Ursula's work on her website and follow her on Instagram here.   Thanks for listening. If you have any spare cash this week, please consider donating to Hungarian civil society groups and independent media outlets before the planned passing of the ‘starve and strangle' law in mid-June. UNITED for Intercultural Action, the NGO run by our former guest Philip Pollák, would be extremely grateful for your donations; you can also donate to any of the organisations on this list of Hungarian NGOs (get in touch if you have ideas of organisations to add to this list).   Still got some spare cash? If you enjoy our podcasts, we'd love it if you'd consider supporting our work. You can chip in to help us cover the weekly research and production of The Europeans at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠patreon.com/europeanspodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ (many currencies are available), or gift a donation to a super fan here. We'd also love it if you could tell two friends about this podcast!   This podcast was brought to you in cooperation with Euranet Plus, the leading radio network for EU news.   This week's Inspiration Station recommendations: Rita Payés' Tiny Desk Concert and CMAT.   Other resources for this episode:   The Convention on the Rights of the Child - United Nations, November 20, 1989   Sentenza 68/2025 (Italy's constitutional court ruling on lesbian couples and IVF) - Corte Constituzionale - May 22, 2025   ‘A Threat to the Core: Why the New Hungarian Transparency Bill is an Attack on the Foundations of the European Union' - Verfassungsblog, May 21, 2025   00:46 The Europeans: Pouring asparagus straight into your ears 02:49 Good Week: Lesbian mothers in Italy 12:47 Bad Week: Hungary's 'starve and strangle' law 37:10 Interview: Ursula Heinzelmann on the magic of Spargelzeit 49:58 The Inspiration Station: Rita Payés and CMAT 54:10 Happy Ending: Portugal's clever teen media strategy Producer: Morgan Childs Mixing and mastering: Wojciech Oleksiak Music: Jim Barne and Mariska Martina YouTube | Bluesky | Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | Mastodon⁠⁠⁠⁠⁠⁠⁠⁠⁠ | hello@europeanspodcast.com

New World Screwworm is making headlines and also making U.S. beef producers very nervous. With budget cuts everywhere in the federal budget, they're worried about what inspection hole might be vulnerable to the pest getting into the U.S. Jill Welke uncovers what we don't know about the pest and how to eradicate it with Sigrid Johannes from the National Cattlemen's Beef Association.Hit and miss showers are going to be a part of the rest of the week in Wisconsin. Stu Muck explains that, and the temperature fluctuations we could experience.Weather's been just right for Wisconsin's asparagus crop! That happy news comes from Green Barn Farm Market in Ripon. Charitee Seebecker talks with operator Heather Brandt about the crop and the 10 acres they manage and harvest.Wisconsin farmers are alarmed at what they've read in the "Make America Healthy Again" Commission report. During a Senate hearing last week, Secretary Robert F. Kennedy from Health and Human Services said allegations that the report would cost farmers their way of life were "totally inaccurate".John Heinberg takes a closer look at the tariff discussion that transpired over the weekend. Wall Street is rallying while commodities are focused on weather. Cattle on Feed report came out Friday verifying what most already know. Cattle are scarce.See omnystudio.com/listener for privacy information.

"Something Offbeat" host Mike Rogers has been bringing the "Other Side of the News" to listeners for decades. Now, you can catch up on his dispatches here! First up, we check out a U.S. playdate between the largest and smallest dogs and then head to the U.K. for tips on how to handle a 24-hour pub crawl and and to learn about using asparagus to peek into the future.

"Something Offbeat" host Mike Rogers has been bringing the "Other Side of the News" to listeners for decades. Now, you can catch up on his dispatches here! First up, we check out a U.S. playdate between the largest and smallest dogs and then head to the U.K. for tips on how to handle a 24-hour pub crawl and and to learn about using asparagus to peek into the future.

"Something Offbeat" host Mike Rogers has been bringing the "Other Side of the News" to listeners for decades. Now, you can catch up on his dispatches here! First up, we check out a U.S. playdate between the largest and smallest dogs and then head to the U.K. for tips on how to handle a 24-hour pub crawl and and to learn about using asparagus to peek into the future.

These chicken breasts, stuffed with asparagus and cheese, are moist, delicious, surprisingly easy to make, and so pretty when you slice them! Recipe: Asparagus-Stuffed Chicken Breasts from TheCookful.Here are the links to some of the items I talked about in this episode: #adChef's KnifeCutting BoardBaking SheetMeasuring CupMeasuring SpoonsZesterMixing BowlMeat ThermometerThe All New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the PodcastJoin the ROTD Facebook GroupBlog and Newsletter: CookTheStory.comWebsite: TheCookful.comCourses: Free Mini Cooking CoursesGuide: Free Rotation Ready Meal Planning GuideHave a great day! -Christine xo

Green Barn Farm Market is celebrating one of its best asparagus seasons yet, with high-quality harvests and strong demand across Wisconsin. Founded in 1992 by Heather Brandt and her husband, the farm began on just 10 acres. Today, it has grown to over 100 acres, supporting both retail and wholesale operations. Brandt explained, “We started picking asparagus about 25 years ago, and it’s become one of our specialties.” Currently, the farm harvests asparagus from two main beds totaling 10 acres. The older bed contains Jersey Knight and Jersey Giant varieties. The newer, planted six years ago, features Mary Washington—a more prolific variety with slightly smaller spears. “This year, the quality is outstanding,” Brandt said. “The spears are nice and fat with tight tops—just how we want them.”See omnystudio.com/listener for privacy information.

In today's episode we cover what is likely the most well known perrenial vegetable: Asparagus. We cover this history of this glorified fern, as well as its unparalleled nutritional value. And of course after variety selection, and seeds vs crowns, we go over the diferrent methods of planting, growing and harvesting. Weighing the pros and cons of each method, we talk about how to keep this perennial gorwing for decades, even while being harvested for food. And as always, we wrap up with all of the terrific ways to preserve and prepare this delicous veggie.  For early access to these episodes, bonus content, and extra goat photos, be sure to support us on Patreon! The Revolutionary's Garden | creating A podcast | Patreon

Tonnato 125g tinned or jarred tuna, drained weight 1 garlic clove, peeled Juice of half a lemon 1 egg yolk 1 small handful parsley leaves 1 teaspoon Dijon mustard 150ml good quality local rapeseed oil or olive oil Salt and pepper, to season Put all the ingredients, except the oil and seasoning, into a food processor or a bowl suitable for an immersion blender, and pulse until smooth. While pulsing, add the oil, bit by bit, then blend until smooth. The consistency should be loose, but not runny – somewhere between single and double cream. Taste and add more lemon juice, salt and pepper, as needed.Grilled asparagus 12 spears asparagus Oil for brushing and drizzling Seasalt Shaved parmesan Fresh oregano or basil leaves Peel the bottom of the asparagus with a vegetable peeler and break off the rough part at the end. Bring a pan of boiling water to the boil and add the asparagus. Cook for a minute and drain well. Brush with oil, season with seasalt and cook on a hot grill pan or barbecue for a minute each side to mark.Spoon the tonnato, shave over some parmesan, add a few oregano or basil leaves and drizzle over a little more olive oil. Serve the asparagus on the side.

Episode 164 May 8, 2025 On the Needles 1:13 ALL KNITTING LINKS GO TO RAVELRY UNLESS OTHERWISE NOTED.  Please visit our Instagram page @craftcookreadrepeat for non-Rav photos and info     Succulents 2025 Blanket CAL by Mallory Krall, Hue Loco DK in Air Plant   Llama llama duck by Adrienne Fong, C W D: Handcrafted Products for the Mind, Body & Soul BFL Alpaca Nylon Sock in Sutro Baths– DONE!!   Paul Klee sweater by Midori Hirose, Kelbourne Woolens Camper in strawberry heather, light pink heather, graphite heather, plum heather, gray heather   Monochrome Cowl by Joji Locatelli, Handmaiden Fine Yarn Camelspin in tourmaline– DONE!!   April Colorwork Cuff Club socks by Summer Lee, Must Stash Yarns Perfect Match sock in Jelly Belly, Anzula Lunaris in Elephant, Destination Yarn Postcard stitches west 2019  On the Easel/Wheel 10:12 Ceramics challenges and semi-wins BIG florals: lilac, anemone, irises! On the Table 19:53   Skillet Gnocchi With Miso Butter and Asparagus Recipe   Potato, Asparagus and Parmesan Soup from Eat Voraciously   Tofu Steaks  with mushroom gravy from Susan Spungen   Souvla Chicken Salad on repeat On the Nightstand 28:31 We are now a Bookshop.org affiliate!  You can visit our shop to find books we've talked about or click on the links below.  The books are supplied by local independent bookstores and a percentage goes to us at no cost to you!   Last Chance to Save the World by Beth Revis  Sunrise on the Reaping by Suzanne Collins Runaway Horses by Carlo Fruttero and Franco Lucentini, trans by Gregory Dowling  The Dollhouse Academy by Margarita Montimore  Nothing Serious by Emily J. Smith Piglet by Lottie Hazell (audio) Flirting Lessons by Jasmine Guillory    The Jackal's Mistress by Chris Bohjalian Divine Rivals by Rebecca Ross  

Scottish farmers are being warned to prepare for a possible summer drought. SEPA, the Scottish Environment Protection Agency has issued a water scarcity alert as 17 river catchments are so low. In England the Environment Agency says two thirds of rivers are below normal or lower for the time of year. This week we're digging into the world of potato production - none of which would be possible, of course, without healthy, disease-free seed to get the crop started. Growing seed potatoes is a high-value, tightly regulated, specialist sector, and in the UK it's largely concentrated in Scotland where the disease risks are lower thanks to a cooler climate. Europe was a key market for Scottish seed, but Brexit changed all that. The EU's plant protection rules mean the trade is no longer allowed. However growers haven't given up on resuming exports and efforts continue. The asparagus season is underway, traditionally, the spears of this tender crop are only picked from 23rd April, St George's Day, to 21st June, the longest day of the year. It's crucial for growers to have their best produce ready at the right time. Not only that, getting it to market and making sure it's quality is perfect can pay real dividends when supplying top end restaurants and catering. We join one grower who welcomed the whole supply chain to his farm to see how the asparagus they buy from him, is grown.Presenter = Charlotte Smith Producer = Rebecca Rooney

Florida's weather. Daredevil men. National holidays and celebrity birthdays. Bullet train funding. Baby sleep trick. Titanic anniversary. Asparagus drone. Plus local news and sports.

Firefighters across the country have been tackling more wildfires this week - from the Mourne mountains in Northern Ireland to the Scottish Highlands and North Yorkshire moors. These fires in rural areas are difficult to fight. In the Mournes more than 140 fires have been reported in the past few days and firefighters say most were started deliberately. Various countryside organisations, including the Countryside Alliance and the CLA alongside farming unions have been raising awareness of the dangers of wildfires and ways of preventing them. The Ulster Farmers Union is calling for more grazing and controlled burning in some protected areas to reduce the risks.We're focusing on farmed fish this week and salmon really dominates this sector. It's not without its critics who say production is at the expense of the environment and fish welfare. However the industry in Scotland says its continuing to change and improve. We visit an island site owned by Norwegian fish farmer MOWI which believes that farming in deeper more remote waters will help solve some of the problems.The first asparagus of the season is one vegetable that's widely anticipated and valued and one Scottish farm has found a way of edging ahead of most of the others by making use of redundant fruit polytunnels.Presenter = Charlotte Smith Producer = Rebecca Rooney

In this episode, Kristen and Carrie discuss the multiple joys of growing up in the 80s that kids today just don't understand. They make a typical but delicious recipe from 1980 and even spend some time talking about bodily functions and toenails. What a treat!

Welcome to episode 121 of Growers Daily! We cover:  Asparagus in the market garden (and why we don't see that crop a whole lot), navigating the last frost date, and what to do when you don't have access to epic amounts of good compost for mulching We are a Non-Profit! 

Todd's doing the research right now.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Fresh from the Field Fridays with Dan the Produce Man and Ross the Produce Boss—local favorites straight out of California! We're talking fresh California asparagus and what's left of the growers in the state, plus Monterey County and desert-grown artichokes. We'll also break down the latest on berries from Florida and California—how to pick the best ones and how this wild weather is shaking up crops across the country.It's all right here on Fresh from the Field Fridays from The Produce Industry Network and AgLife Media. Don't miss out—tune in and turn on!

Hey Neighbor! Spring is just around the corner, and it's time to get serious about the garden! In this episode of Row by Row, we're diving into all the big gardening questions for March—When should you start seeds? How do you fertilize seedlings? What about those unpredictable late-spring temperature swings? We've got you covered with expert advice on getting the most out of your garden this month. Get dirty and let's garden together! Get your Turmeric, Sweet Potatoes, Asparagus, Pepper Plugs & Tomato Plugs Here: https://growhoss.com/collections/plants-bulbs

256. Gut Health, Allergies, Inflammation and Proactive Solutions with Emily Macleod-Wolfe   1 Corinthians 6:20 CEV "God paid a great price for you. So use your body to honor God."   **Transcription Below**   Emily MacLeod Wolfe is a Nurse Practitioner wellness professional with a passion for helping individuals achieve their health goals in a holistic and practical way.   With 5 years of invaluable experience in the field, Emily has developed a deep understanding of the importance of a balanced lifestyle for a vibrant life.   Emily firmly believes in treating the whole person, not just the symptoms, and takes a comprehensive approach to healthcare. She learned these from her own personal experience of dealing with Hashimoto's thyroiditis and eczema and found the root causes to treat them naturally. She is passionate to help others with the personal knowledge and health freedom she has received.   By combining her medical expertise with a focus on nutrition, exercise, and mindfulness, she empowers her clients to take control of their health and make sustainable lifestyle changes.   With a warm and empathetic demeanor, Emily creates a safe and supportive environment where clients feel heard and understood. She works closely with each individual to develop personalized wellness plans that are tailored to their unique needs and circumstances. Whether you're looking to improve your physical fitness, manage stress, or simply lead a healthier life, Emily is dedicated to guiding, encouraging & supporting you on your wellness journey.   Emily's Website   Find a Functional Medicine Provider in Your Area   Questions and Topics We Cover: Will you define what it means when you refer to our "gut" and explain why our gut health is vitally important to our overall health? What lifestyle sets us up to have a healthier gut? If you had to simplify it and leave encouragement for each of these areas, what's a good starting point for something we can all start doing, stop doing, and continue doing?   Thank You to Our Sponsor: Dream, Build, Grow: A Female's Step-by-Step Guide for How to Start a Business by Francie Hinrichsen   Other Related Episodes on The Savvy Sauce Podcast: Being Intentional with our Health, Finances and Relationships with Elizabeth Dixon Simple Changes for Healthier Living with Leslie Sexton and Vasu Thorpe Pursuing Health, Not Vanity Before and After Childbearing with Blogger, Speaker, and Coach, Megan Dahlman Sustainable Health & Nutrition with Molly Pfleuderer and Ryan Parnham Rhythms of Renewal with Gabe and Rebekah Lyons Healthy Living with Dr. Tonya Khouri   Connect with us through The Savvy Sauce Website.   Gospel Scripture: (all NIV)   Romans 3:23 “for all have sinned and fall short of the glory of God,”   Romans 3:24 “and are justified freely by his grace through the redemption that came by Christ Jesus.”   Romans 3:25 (a) “God presented him as a sacrifice of atonement, through faith in his blood.”    Hebrews 9:22 (b) “without the shedding of blood there is no forgiveness.”    Romans 5:8 “But God demonstrates his own love for us in this: While we were still sinners, Christ died for us.”    Romans 5:11 “Not only is this so, but we also rejoice in God through our Lord Jesus Christ, through whom we have now received reconciliation.”    John 3:16 “For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life.”   Romans 10:9 “That if you confess with your mouth, “Jesus is Lord,” and believe in your heart that God raised him from the dead, you will be saved.”    Luke 15:10 says “In the same way, I tell you, there is rejoicing in the presence of the angels of God over one sinner who repents.”   Romans 8:1 “Therefore, there is now no condemnation for those who are in Christ Jesus”   Ephesians 1:13–14 “And you also were included in Christ when you heard the word of truth, the gospel of your salvation. Having believed, you were marked in him with a seal, the promised Holy Spirit, who is a deposit guaranteeing our inheritance until the redemption of those who are God's possession- to the praise of his glory.”   Ephesians 1:15–23 “For this reason, ever since I heard about your faith in the Lord Jesus and your love for all the saints, I have not stopped giving thanks for you, remembering you in my prayers. I keep asking that the God of our Lord Jesus Christ, the glorious Father, may give you the spirit of wisdom and revelation, so that you may know him better. I pray also that the eyes of your heart may be enlightened in order that you may know the hope to which he has called you, the riches of his glorious inheritance in the saints, and his incomparably great power for us who believe. That power is like the working of his mighty strength, which he exerted in Christ when he raised him from the dead and seated him at his right hand in the heavenly realms, far above all rule and authority, power and dominion, and every title that can be given, not only in the present age but also in the one to come. And God placed all things under his feet and appointed him to be head over everything for the church, which is his body, the fullness of him who fills everything in every way.”   Ephesians 2:8–10 “For it is by grace you have been saved, through faith – and this not from yourselves, it is the gift of God – not by works, so that no one can boast. For we are God‘s workmanship, created in Christ Jesus to do good works, which God prepared in advance for us to do.“   Ephesians 2:13 “But now in Christ Jesus you who once were far away have been brought near through the blood of Christ.“   Philippians 1:6 “being confident of this, that he who began a good work in you will carry it on to completion until the day of Christ Jesus.”   **Transcription**  Music: (0:00 – 0:08)   Laura Dugger: (0:09 – 1:15) Welcome to The Savvy Sauce, where we have practical chats for intentional living. I'm your host, Laura Duggar, and I'm so glad you're here.    If you are looking to start a business or side hustle, but you're not sure how to begin, I want to encourage you to pick up your copy of Dream, Build, Grow: A Female's Step-by-Step Guide for How to Start a Business. You can find it at foundingfemalesco.com.    Emily MacLeod-Wolfe is my kind and brilliant guest for today. She's a nurse practitioner, wellness professional, and she loves helping individuals achieve their health goals in a holistic and practical way.   Emily packs this conversation full of practical tips, and she sprinkles them throughout the entire episode. So, I hope you enjoy learning from her now. Here's our chat.   Welcome to The Savvy Sauce, Emily.    Emily Macleod-Wolfe: (1:16 – 1:20) Thank you so much for having me, Laura. I'm so excited to be here with you today.   Laura Dugger: (1:21 – 1:33) I'm thrilled for the opportunity to get to interview you. And just doing a little bit of research, I recognize you are such a gifted photographer. So, then what also led you to pursue a career in the health arena?   Emily Macleod-Wolfe: (1:34 - 5:05) Yes, thank you so much. So, first of all, with photography, from a very young age, I just started disappearing from family photos because I wanted to start taking them. And so I was blessed to have a couple of photography mentors, and I loved the ability to be able to capture someone and show them their worth and their beauty and give them maybe even an outside perspective of sometimes we can be so critical of ourselves and to be able to show someone their beauty and their worth in a photo, it was just incredible.   And so, I just have always, always been a people person and always loved really just showing people that. And then I started that and then it was actually my own health journey that ended up prompting me to go towards the health route. And so, I was diagnosed with Hashimoto's and eczema.   My skin, it was just I just became a bleeding open wound at one point where I literally couldn't I would cry myself to sleep. My mom would put mittens on my hands so that I would not scratch at night. We went to doctor after doctor and no one could figure out what was going on with all these health issues.   And they just kept prescribing medications and steroids, and it was it was making it worse. And there was a point where I went and did like a UV ray treatment and for my skin and my skin with the hydrocortisone had a reaction to the UV ray light. And then I went from like already looking really terrible, my skin falling off to like a burn patient.   And it was just horrible. And so from that point, I had prayed and felt prior that I was being called into medical missions. My parents are pastors.   And so, I really had a heart to do medical missions and be in ministry. And I thought immediately doctor. But then after I saw a nurse practitioner and she asked me all the questions that the doctors were not asking.   And she was like, what are you eating and what is your sleep like? What are your stress levels like? And we did allergy sensitivity testing.   And oh, my gosh, I was my gut was so imbalanced that I just could not eat anything. And I ate I was literally eating chicken and green beans for like nine months. But my gut reset because it was so inflamed and allergic to everything.   And we did certain things to calm the lining, heal the lining of the gut and my skin cleared. And it was incredible. That prompted me to go on this journey.   I was able to get off thyroid medication. The Lord healed my thyroid and prompted me into doing medical. And so I knew I wanted to go to Vanderbilt and I wanted to be a nurse practitioner and do the traditional training.   But go into holistic, integrative kind of have the best of both worlds, the traditional training. But then the functional medicine knowledge and then integrate the two. And so that's why my practice is called pure integrative health, because it's kind of blending both.   And I still do both. And I still do photography because I just love that creative aspect. And then I like the right and left brain.   It kind of gives a little change.   Laura Dugger: (5:05 - 5:27) I love that. That's such a good point. And I've learned so much from hearing you speak about these topics.   But it seems like people are starting to pay more attention to gut health in recent years. But will you just start baseline? Will you define what it means when you refer to our gut and explain why gut health is so vitally important to our overall health?   Emily Macleod-Wolfe: (5:28 - 8:59) Such a great question, Laura. Yes. So, first of all, the microbiome, which is it's our gut is essentially all the different intestines that colon, large intestine, small intestine, stomach.   That's the gut. Now, the lining of that, we've got billions of bacteria, trillions of bacteria in the gut. It's the only organ that is constantly communicating like through the vagus nerve.   There is continual communication called the set. The gut is called the second brain for a reason, because there is a constant stream of communication. The gut can actually send signals to the brain and then vice versa.   And so, it is the precursor to I mean, if we can heal the lining of the gut and if we can heal and balance out, when I say microbiome, it is the amount of good and bad bacteria that are all in in the gut. And so, we want a really healthy microbiome, which would be we want lots of strains of good bacteria outweighing the bad bacteria, very little to or just like not pathogenic, bad bacteria. So how and what do we do to kind of balance those things?   One thing is the good and bad bacteria. We want so many different strains of good bacteria. Now, studies have shown that over the last 100 years, the number of good back just even strains of different types of bacteria, the microbiome diversity has gone down dramatically.   And what could be causing that is the introduction of antibiotics, because since the introduction of antibiotics, there are far fewer. Good bacteria strains that are even possible to have and cultivate now, that's what keeps our immune system resilient is the abundance of many different types of good bacteria. And so, then when pathogenic bad bacteria viruses, we get sick, then the body has a strong enough immune system and the bacteria can just destroy the bad bacteria much quicker if we have that.   But just antibiotics, the chemicals in the food, toxins, even America's gluten, because it is genetically altered. It's not Italy's, but really good stuff. It's all affecting you.   Alcohol, the lining of the gut and weakening the immune system. Not why is this so important? Anyone that has autoimmune issues needs to be paying attention to the gut.   Hundred twenty percent because 90 percent of the immune system is made and synthesized in the gut. And so, then if the gut is sending out unhealthy signals, it will send those things. Rheumatoid arthritis, lupus, Hashimoto's thyroid disorder, just arthritis, anything with inflammation.   Yeah. So anyhow, all of those things, inflammation and it can be traced back to imbalances in the gut.   Laura Dugger: (9:00 - 9:23) And as you're sharing even what the gut is, just thinking food passes through all of those places as it gets processed. So, I'm assuming that I'm sure there's lifestyle factors as well. But is food the main reason beyond the antibiotics that are stripping it of the good bacteria?   Is that the main lifestyle change we can have is to eat a certain way?   Emily Macleod-Wolfe: (9:25 - 9:26) Great question.   Laura Dugger: (9:26 - 9:26) Yes.   Emily Macleod-Wolfe: (9:26 - 14:25) So food is the game changer because it is true. You are what you eat and the foods that we're eating, some of them are just the quality in the food. We could get organic, but they're showing now that sometimes we're not even getting the nutrients from the soil anymore.   They're not putting the right nutrients in the soil that the food was even grown in. So we're not getting the minerals and we're not absorbing things like B vitamins are not even being absorbed as well. Into the lining of the gut.   It's not even there to begin with in the foods or they are grown, but sent across the country and then gone to a grocery store. And they are no longer like three, four, five, six days after harvesting the mineral content in our foods drastically drops. And so.   As much as possible, I recommend getting to know your farmer, getting to know local farmers markets, places that can really go back and get food that was just freshly harvested, because we're going to increase the chances of getting cleaner, more nutrient dense foods that way. That's one thing. And the other is.   Sometimes we can be eating foods that are healthy that could actually be causing damage to the lining of our gut. And what I mean is some of you might have heard something called leaky gut. Well, what is that?   And like, where does it come from? It's in the lining of the colon, large and small intestine, and the stomach. There are these tight junctions of the cells that just keep everything in the digestive tract as properly.   We need food to stay in the digestive tract. We don't need it anywhere else in the body. And so, if there's a stressor to the body, then it can be from toxins, chemicals, food additives, preservatives, pesticides.   It can start to wear. And like I said, genetically altered gluten can wear away at the lining of the tight junctions. And all of a sudden there's holes in the lining of the intestine causing food particles to leak into the bloodstream, which what is the problem with that?   And that can contribute to food allergies and food sensitivities popping up like crazy. So, for example, an allergy usually is pretty immediate. Most people know their allergies because hives, throat closing, etc.   Sensitivities present up to 72 hours after eating a food. So we're talking joint pain, bloating, diarrhea, constipation. We're talking mood swings, depression, anxiety, brain fog, acne, psoriasis, eczema, all sorts of things.   And it can show up 72 hours after eating the food. So, all of a sudden playing a guessing game. Well, I ate eggs three days ago.   I was feeling fine. I ate eggs today and I feel bloated. Was it this or was it was it the broccoli or was it this?   And so then there's this and it could be continual exposure. Now there's more inflammation in the body because then that increases inflammation that can cause weight gain. And then there's foods leaking into the bloodstream.   It's going to weaken the immune system. So oftentimes with the intestinal permeability, we'll see heightened seasonal allergies are getting way worse. We'll see food sensitivities popping up like crazy.   We'll just see overall getting sick more frequently, all of those things as well. So I do highly recommend doing a food sensitivity test because, for example, I had a patient just last week who was trying to eat as healthy as she possibly could. And she was eating salmon, spinach and rice.   Well, we did a food sensitivity test and she came back to find out that salmon, spinach and rice were three of the top most foods causing inflammation, sensitivities and allergies in her body. And that was contributing to the inflammation and all the ways that she was she was feeling terrible, which is crazy because those are healthy, good foods. But the body, if there's if there's, you know, breaches in the lining of the gut, it doesn't start to recognize good food versus it's just it could pop up from eating the same food every single day or from from vaccines at a very young age that hijack the immune system and then or antibiotics from a very young age or.   Yeah, I'm spilling out lots of information.   Laura Dugger: (14:25 - 14:45) So helpful. I'm going to try and remember it. There's a few follow up questions.   Just thinking back to when you talked about eczema and skin issues, I think I've heard you say before that the skin is the last place where it shows up, where your imbalance and overall health will show up. Is that correct?   Emily Macleod-Wolfe: (14:45 - 17:06) That is correct. That is. Yes, exactly.   And so even a lot of skin issues are oftentimes an indicator of there's something deeper going on. Acne, psoriasis, eczema, what's going on? Eczema, psoriasis are autoimmune also.   So, looking at the gut is absolutely a game changer. I like a gut analysis. I will say with food sensitivity tests, they're not all created equal.   I have one that I do with my patients that checks for allergy, sensitivities and inflammation because some tests just test sensitivities. Some just test allergy and some will not.   There's none that really just test inflammation on their own. But how much better if you can look at all three and add them up? What foods could be causing inflammation, which is going to increase like almost every disease out there can be linked back to inflammation.   And then we can get inflammation down or be preventative. Maybe you're not feeling bad but just want to be on the preventative side. Great.   We want to reduce inflammation. And then the sensitivities and then the allergies. So IgE, IgG and then inflammation markers and the lining would be like the best way to look at everything.   And you want to pull them out, heal the lining of the gut best we can. There are foods, there's supplements and things depends on the person to exactly what is going on with their lining of their gut. But generally it can be repaired, which is great news.   It's like, is it forever? Is it like you guys? No, it's not.   It's just because the lining of the gut can regenerate in two or three weeks. So even two months of true two or three months of truly pulling out any foods that could be causing inflammation is just incredible because it gives the body the opportunity to finally heal. If it's not always continually having stressors coming at it from something that we can control.   Laura Dugger: (17:06 - 19:54) And now a brief message from our sponsor.    Are you starting a business or side hustle this year? There is a book I love, and I want to personally recommend because it takes the guesswork out of what to do next.   It's entitled Dream, Build, Grow: A Female's Step-by-Step Guide for How to Start a Business. And it's available at foundingfemalesco.com with over 300 pages of proven business tips and tricks. Dream, Build, Grow is perfect for anyone searching for how to start a business from the ground up. It is written by Francie Hinrichsen, who is an entrepreneur and my personal friend. I've collaborated with her on work projects in the past and I can vouch for her work ethic.   She delights in over delivering to her clients with excellence and care. And if you're interested in getting to know her a little bit better, she was also a previous guest on The Savvy Sauce. So, I will add her episode in the show notes for today's episode.   Francie's integrity makes it easy to personally recommend her work. And this book is a download of her years of business knowledge and experience. I've read this book cover to cover and it actually lives on our special bookshelf that I reserve for all the books I would re-read over and over again.   And that I want to encourage our daughters to also read as they grow up. So, I'm so excited for you to get your own copy and begin pursuing your dream. Francie's book has already received over 20 five-star reviews on Amazon.   And readers say they loved the guidance on exactly how to gain clarity, save time, and build a business that works for the modern woman's lifestyle. Dream, Build, Grow: A Female's Step-by-Step Guide for How to Start a Business by Francie Hinrichsen provides realistic, achievable, and step-by-step guidance to finally start the business you've been dreaming about.   You can also save 10% when you use the code SAVVY at foundingfemalesco.com. Thanks for your sponsorship.    Laura Dugger: And I'd love to eventually unpack how some of these symptoms may present, whether that's insomnia or brain fog, low energy, all kinds of symptoms.   But first, I think you've given us a little glimpse of hope, so I want to run with that for a moment. So, eating whole, healthy, organic when possible foods that are locally sourced. Then you mentioned supplements and this testing.   So what are those proactive ways with both lifestyle and supplements? What do you generally recommend?   Emily Macleod-Wolfe: (19:54 - 27:50) I will say that foods in general that increase the microbiome diversity, which is good, the good bacteria that increase can be foods like kefirs and sauerkraut and kimchi, the fermented foods. Even sourdough bread is more easily digestible because it is fermented. And so some of those type foods that are rich in probiotics.   So probiotics, the good bacteria. But then there's prebiotics. I'm like, you know probiotics maybe.   But the prebiotics are the food for the probiotics. So we really want to feed the prebiotics so that the probiotics can multiply. So what are foods that are rich in prebiotic?   Chicory root, inulin, like the greenish like bananas, like not too ripe, but greenish, closer to green. Those are rich in prebiotics. Asparagus, onions, leeks, garlic.   Those are rich in prebiotics. And yeah, and so increasing some of those foods can help fuel the probiotics and help them multiply. But I and then as far as supplements go, a really good high quality probiotic is good.   I will say not all probiotics are made or created equally. And I would recommend you that you that are listening to consider seeing a holistic practitioner that can partner with you to do like, you know, a gut test and a food sensitivity test. And then when you do a gut analysis, it's not super fun.   It's a stool analysis. But it looks at the lining of the gut. Like we talked about, it looks at bacterial overgrowth, looks at bacterial undergrowth.   Like, is there something that's growing that's that used to be good, but now it's overgrown and it's bad bacteria that needs to be killed off? We can figure that out. And then we can look at is their yeast overgrown in the colon that can be contributing to skin issues and frequent infections, different things.   And then it looks at like not all of them, but like the top 20 parasites. So, we can know, okay, at least we know which ones most of us have some degree of parasites. Unfortunately, I don't like to think about it too much.   None of us do. But just need to come in from anywhere and just need to kind of get that flushed out. But I don't recommend people just starting on parasite cleanses without like fully knowing what else could be going on.   Sure, we can assume parasites and could cleanse. But if there's other bad bacteria that needs to be killed off that is you don't know about, that could worsen the situation. Or there's something called small intestinal bacterial overgrowth, SIBO.   And that can be caused by like someone who maybe errs towards constipation. And so the stool is sat in the stomach and then it's backing up into not just sitting in the colon, but backing up into the small intestine. Now, that can present as eating foods and immediately feeling like bloated or waking up feeling really bloated and full all the time and don't know why.   A lot of gas, a lot of problems with constipation or diarrhea. In those cases, that's why I say consider a holistic practitioner to kind of partner with you. In those cases, feeding the probiotics is not a good idea because that can be overgrowing small intestinal bacteria or bacteria that should not be continually to grow.   It can make you feel worse. So that's why there's like a yes, these are really good. But also you just it's good to know exactly where your gut is at because not everybody's microbiome and gut is the same.   There's different pieces like mine. I was very sick at a young age and I had a lot of antibiotics when I was at a young age. I know that weakened my immune system.   I think that made me more susceptible to having eczema at such a young age and then that worsening. And then when you have one autoimmune issue, it's likely that it can continue on to another one. So then I had Hashimoto's, which is another autoimmune disorder of the thyroid, but kind of snowballing all having to do with the immune system and the gut.   And so the more that we know the bigger picture and figure out, OK, what stressors have been here and what do we need to do about it, then definitely helps with that. Oh, and something about the with brain fog, anxiety and depression. I just want to touch on the mental effects of the gut because that is huge.   So one thing is a lot of people have been put on antidepressants like Lexapro, SSRI, selective serotonin reuptake inhibitors is what they're called. These antidepressants actually work more on the brain, which is not where we really want them to be working, because 80 to 90 percent of our serotonin receptors are in the gut. So dopamine, serotonin, melatonin, all of those really happy hormones that keep us happy and healthy.   There's a lot of people who haven't been diagnosed with anxiety, depression and been getting on these antidepressants and the antidepressant medications are not even working on the right organ. Isn't that crazy? So even in the gut, it's that's why a lot of the side effects of those medications are gut imbalances, because it's causing imbalances in the gut because of the gut brain access.   But really, what could we do if we can heal the lining of the gut? I have seen brain fog start to disappear because of bad bacteria or things that needed to be cleared out. I've seen more that you heal the gut, the more the thyroid gets balanced, the more that you heal the lining of the gut.   You can help heal the adrenals, which is just the way that body processes stress. That organ sits on top of the kidneys and vice versa, healing high cortisol stress hormones made in the adrenals. You could go back and heal the lining of the gut.   They're so interconnected, like each organ. And so anxiety, depression, ADHD. Oh, my goodness.   Kids with ADHD, I would say first thing, gut and food sensitivities. Check the food sensitivities, check the gut before going on ADHD medications, because there are likely mineral deficiencies that are happening, like B vitamins that are just not even being absorbed. D levels, different things that could be contributing to the problem that might not even be addressed.   Laura Dugger: (27:51 - 28:22) Well, and it sounds like the gut is the root cause of so many of these symptoms, but it's also very nuanced. And so seeing somebody like you would be ideal. Are there ever blanket statements that work?   I am thinking lifestyle, just how God created us to be outdoors and how that early morning light, that's kind of like a bio hack that helps all of these. Can you explain more about why that works or just any other things that would work for anyone?   Emily Macleod-Wolfe: (28:23 - 31:12) Yeah, that's great. So, one thing for sure is when you go outside first thing in the morning, you get 10, 15 minutes of that sunlight. The sunlight affects our vitamin D receptors and vitamin D is the precursor to melatonin.   So, melatonin is what helps us fall asleep and stay asleep. And so naturally increasing that melatonin so that it's funny, but you wake up that morning and then that night you're going to have a better sleep because of the morning sunlight. So, getting out even better is walking and moving because the more that we do exercise and that's going to increase the endorphins.   I know you've heard it before, but it's really true that if you exercise, it's going to increase serotonin and dopamine. It's going to give the body those surges of those things. And also in American culture, we're not moving enough and we're not tiring ourselves out physically.   I mean, we sure are tiring out the brain, but we're not tiring out the body. And so, there's this like discrepancy between an exhausted brain and then the body hasn't even had enough exercise. And then we try and go to bed and the brain keeps racing and the body's not as tired as it should be.   And so that's why also exercising daily and trying to get somewhere between that six thousand to seventy five hundred steps a day. That's like an hour of walking. I mean, you can walk around the house to that counts.   That's great. But just intentional walking and doing those things, that's going to help our mental health. And then weight bearing exercises are huge for prevention after the age of 30.   Twenties and the 20s is the decade in which well, teens and 20s, that is where we can build muscle. Lots of muscle can be built. And essentially after 30, it's just whatever muscle has been built will just continue to deteriorate until we die, which is unfortunate.   But that is why it is so, so, so important to do weight bearing exercise. It's not a doom and gloom. It's OK, let's be aware.   Yes, it's we're working against the natural decline in the muscles. That's why it's so important for prevention of osteoporosis, bone density, helping with sleep. So many things that weight bearing exercises one to three times.   If you need to start at one great work up to three times a week. Weight bearing exercises are incredible for men and women. It's good because it increases testosterone naturally.   Laura Dugger: (31:13 - 32:25) By now, I hope you've checked out our updated website, thesavvysauce.com, so that you can have access to all the additional freebies we are offering, including all of our previous articles and all of our previous episodes, which now include transcriptions. You will be equipped to have your own practical chats for intentional living when you read all the recommended questions in the articles or gain insight from expert guests and past episodes as you read through the transcriptions. Because many people have shared with us that they want to take notes on previous episodes or maybe their spouse prefers to read our conversations rather than listen to them.   We heard all of that and we now have provided transcripts for all our episodes. Just visit thesavvysauce.com. All of this is conveniently located under the tab Show Notes on our website. Happy reading.    It also makes me wonder just about hydration, sleep and stress management, too. How do those play into the brain gut connection and all of these symptoms?   Emily Macleod-Wolfe: (32:25 - 34:21) Yes. So, the sleep and stress, I will tell you that high levels of stress zap good bacteria from the lining of the gut. So, we can do the right probiotics.   You can do that gut test. You can do all those things. And then if there's high levels of stress continually exposing the body, it will contribute to just some bacteria will literally be zapped.   I've seen gut analysis where like the lactobacillus strains just fully gone. And that's what stress can do to our bodies. And that's going to weaken the immune system because we don't have all the different strains that we need to.   And so that makes us more susceptible for that. And then cortisol levels is melatonin and cortisol. Melatonin helps us.   It's a bell curve that helps us fall asleep and stay asleep. And then cortisol helps us stay awake. But if there's high levels of stress right before bed, then we're not going to be able to calm down, wind down and be able to rest properly.   So a lot of it with that lifestyle of our bodies need rhythm. We have to our bodies crave the balance of a rhythm and consistent schedule, because then the body can, you know, just little signals of I'm winding down. This is what I do.   My body needs extra help sometimes. And like, OK, it's winding down. I'm drinking some tea and taking a shower.   I'm meditating on the word. I'm not going to be looking at my screens too much because blue light really does signal the body to produce cortisol and stay awake. That's the blue light is the morning sunlight.   So, you don't want to be giving yourself screen time right before bed, because then that will be giving your body the signal to stay awake.   Laura Dugger: (34:22 - 35:01) That's fascinating, because I think there's even studies that show that blue light, I think approximately between 11 p.m. and 4 a.m., that exposure to that blue light can even eventually lead to, I think, more depression and anxiety. And just how you're talking, God did not rhythmically design us in that way. And we knew we wouldn't have time to fit everything in.   So, I can't wait to have you back to discuss hormones. But as we're winding down this conversation today, if you want to package it up, Emily, and just share an easy takeaway, what can we start, stop and continue doing with this information?   Emily Macleod-Wolfe: (35:02 - 37:56) So, I would say I'm going to start with the morning sunlight, starting with gratitude. And I am a huge proponent of spending time with the Lord in the morning. And the physical aspects to our emotions and physical, spiritual, emotional is also interconnected.   So, like thanking the Lord, spending time in the scripture, quoting those things, truly physically changes our body. Like the scripture that says, renew your mind daily, truly has an effect on the neurotransmitters in our brain. Because 90% of what we remember is from the day before.   And then 90% of our thoughts are usually negative. So, if we're continually going on a trajectory, we're going to go downhill. Unless we are continually renewing the mind in the morning to truth, to scripture, to like, what does God say about me?   What does God say about my health? All of those things. So, so, so important because we got to shift the 90% narrative.   And we've got to shift what we thought yesterday to today. So, I would say, pair it with a little 10 minute walk in the morning. And I would say, do eat for blood sugar management.   We can get into this more into the next episode, for sure, because we're going to smaller, more frequent meals. And I'll get into why that is so important, but not skipping out and going, you know, five, six, seven hours. That was the blood sugar and glucose is going to spike and crash.   And then that's going to affect the gut, the hormones, and we'll get into that 100%. But the morning sunlight, taking time to really meditate on truth and scripture in the morning, and then cutting out processed oils. I would say that would be a really big one that we can start cooking with.   Baking it, broiling it, grilling it, cooking with whole, real foods as best sourced as you can control from local, if you can. And having a good protein source and then fiber, like a vegetable and a fat for a meal or like a protein fiber and complex carb, like sweet potato, brown rice, quinoa, something like that. It's going to give you more longer energy and lasts a lot longer than just eating fruit or just eating a piece of toast or just drinking a glass of orange juice.   Which is typical for American culture, but that's just spiking sugar and crashing it.   Laura Dugger: (37:57 - 38:03) Okay, so that's the start and stop. Is there anything to continue?   Emily Macleod-Wolfe: (38:04 - 39:20) Anything to continue? Continue with the working out and just being consistent in that. Because also, the more that we walk, we do workouts, exercise, cardio, mixed with weights, it is bringing oxygen to our tissues.   And I don't think most people think of it in that way. Most of us know a handful of our friends and family members, loved ones that have passed from cancer or dealt with cancer before. But we need to remember that exercise increases oxygen to the tissues and cancer cannot survive in an oxygen rich environment.   So the more that we are pumping our bodies with oxygen and getting it to the tissues, it's going to prevent a lot of those cancers. And it's going to improve cardiovascular health. And just walking 6,000 to 7,000 steps a day can reduce the risk of dying between the ages of 20 and 65 by 40%.   Just the walking part or cardiovascular events. So, I would say keep walking.   Laura Dugger: (39:21 - 39:39) That's incredible. Well, you are such a wealth of knowledge. And as you shared, even getting these food sensitivities and allergy and inflammation tests, is that something that we can seek from you even if we're living in a different state?   Or would we have to find somebody local?   Emily Macleod-Wolfe: (39:40 - 40:28) Great question. Yes. So a couple of different options.   I have an option, opportunity that I can. I would need to see. I do see out of state patients.   I just have to see them for their first evaluation. And then after that, we can do like a hybrid telemedicine. See you back once a year, that kind of thing.   So that's definitely an option. And then obviously in person will just work. I can order testing, you know, even to wherever it is needed.   As far as finding a local practitioner in your current state, there is a website, ifm.org. And then you can go to that website and find a practitioner. If you prefer someone right there local, then you can do that too.   But there's options. Yeah.   Laura Dugger: (40:28 - 40:30) Wonderful. Okay. Well, we will.   Emily Macleod-Wolfe: (40:33 - 40:40) Pureintegrativehealth.com. That's the website, my website, that they can find out more information on how to become a patient if they were interested.   Laura Dugger: (40:41 - 40:49) Yeah. Wonderful. We'll link to those websites in the show notes for today's episode.   And I hope we all get a chance to meet you in person.   Emily Macleod-Wolfe: (40:50 - 40:50) Thank you.   Laura Dugger: (40:50 - 41:07) Wonderful. Well, Emily, I've enjoyed this time so much. But I do have one more question for you because we are called The Savvy Sauce because savvy is synonymous with practical knowledge.   And so, as my final question for you today, what is your Savvy Sauce?   Emily Macleod-Wolfe: (41:08 - 42:45) I would say that my Savvy Sauce for today is the importance of eating smaller, more frequent meals centered around protein and never having sugar by itself. Including fruit, including carbs, always pairing it with protein and the order in which we eat a meal can affect glucose. Because if we can get the blood sugar controlled, it came out this year, type 3 diabetes, Alzheimer's, type 3 diabetes, sugar in the brain.   So we can prevent Alzheimer's, blood sugar issues, adrenal issues, thyroid issues, all of this getting down to the order in which we eat foods. And that is on a plate. If we can have the vegetable first, that's the gastric juices.   It gets it going and flowing. Then we eat the protein next. And that will stabilize and tell our body when we're full longer.    And then the carb. And that order, even on a plate, makes a big difference to glucose levels in the blood after eating. And so that, as well as just when we're pairing foods, we do not want to have the fruit by itself.   Have it with a little bit of protein, you know, a turkey stick or something with the fruit. It's okay to have, you know, treats. But just doing it with the protein is such a huge game changer.   Laura Dugger: (42:46 - 43:06) Wonderful. Wow. You are just a wealth of information, Emily.   And wrapped up in a very warm and engaging and likable personality. But there is so much more to dig into. And I'm so grateful that you've agreed to be a returning guest.   So, thank you for everything you've shared today. And I look forward to getting to host you again.   Emily Macleod-Wolfe: (43:06 - 43:10) Thank you so much for having me, Laura. I've really had a great time. I appreciate it.   Laura Dugger: (43:10 - 43:11) My pleasure.   Emily Macleod-Wolfe: (43:12 - 43:13) Okay, let's see you next time.   Laura Dugger: (43:14 - 46:54) One more thing before you go. Have you heard the term gospel before? It simply means good news.   And I want to share the best news with you. But it starts with the bad news. Every single one of us were born sinners.   But Christ desires to rescue us from our sin, which is something we cannot do for ourselves. This means there is absolutely no chance we can make it to heaven on our own. So, for you and for me, it means we deserve death and we can never pay back the sacrifice we owe to be saved.   We need a Savior. But God loved us so much, He made a way for His only Son to willingly die in our place as the perfect substitute. This gives us hope of life forever in right relationship with Him.   That is good news. Jesus lived the perfect life we could never live and died in our place for our sin. This was God's plan to make a way to reconcile with us so that God can look at us and see Jesus.   We can be covered and justified through the work Jesus finished if we choose to receive what He has done for us. Romans 10:9 says, “That if you confess with your mouth Jesus is Lord and believe in your heart that God raised Him from the dead, you will be saved.” So, would you pray with me now?   Heavenly Father, thank you for sending Jesus to take our place. I pray someone today, right now, is touched and chooses to turn their life over to You. Will You clearly guide them and help them take their next step in faith to declare You as Lord of their life?   We trust You to work and change lives now for eternity. In Jesus' name we pray. Amen.   If you prayed that prayer, you are declaring Him for me, so me for Him. You get the opportunity to live your life for Him. And at this podcast, we're called The Savvy Sauce for a reason.   We want to give you practical tools to implement the knowledge you have learned. So are you ready to get started? First, tell someone.   Say it out loud. Get a Bible. The first day I made this decision, my parents took me to Barnes & Noble and let me choose my own Bible.   I selected the Quest NIV Bible and I love it. You can start by reading the Book of John. Also, get connected locally, which just means tell someone who's a part of a church in your community that you made a decision to follow Christ.   I'm assuming they will be thrilled to talk with you about further steps, such as going to church and getting connected to other believers to encourage you. We want to celebrate with you too, so feel free to leave a comment for us here if you did make a decision to follow Christ. We also have Show Notes included where you can read Scripture that describes this process.   And finally, be encouraged. Luke 15:10 says, “In the same way, I tell you, there is rejoicing in the presence of the angels of God over one sinner who repents.” The heavens are praising with you for your decision today.   And if you've already received this good news, I pray you have someone to share it with. You are loved and I look forward to meeting you here next time.

Thinking about adding asparagus to your garden? This perennial favorite is a must-have for home growers, providing years of delicious harvests with just one planting! Today we're breaking down everything you need to know about growing asparagus crowns—from planting and spacing to soil prep and long-term care. Asparagus is a perfect long-term investment for your garden, and it will have up to 20 years of harvest once established! Get dirty and let's grow together! 

In the Gaming Hut we look at the optional scene paradox in adventure writing. The Weapon Hut gives us a rare chance to un-fun ruin, as we debunk claims that debunk the flail. In the Word Hut Robin tests Ken's knowledge of the often cheeky nicknames given to historical figures. Finally we step into the […]

TikTok is back up but unavailable for download in the App Store and Google Play Store. Could Apple be making Wi-Fi routers again? Is Goldman Sachs eyeing an early exit from Apple's partnership with the Apple Card? And it's been nearly one year since the Vision Pro was available for pre-order. TikTok is partially back online in the US, but it's not back in the App Store yet. Apple might start making Wi-Fi routers again, but in a way you wouldn't expect. Redesigned Apple Mail app coming to Mac and iPad in April. Apple Card's future in question as Goldman Sachs CEO eyes early exit. 'Severance': Apple TV+ series has made more than $200M for streamer. He didn't respond... so they kicked the door down – Tim Cook reveals how the Apple Watch saved his father's life. Tony Fadell wanted Apple to buy Sonos; Steve wanted to sue it. Apple makes it easy to donate to Red Cross's LA Wildfire relief efforts. Picks of the Week: Jason's Pick: SuperWhisper Alex's Pick: nuphy Air75 v2 Portable Andy's Picks: Letterboxd and the 500th episode of the Material Podcast Hosts: Leo Laporte, Alex Lindsay, Andy Ihnatko, and Jason Snell Download or subscribe to MacBreak Weekly at https://twit.tv/shows/macbreak-weekly. Get episodes ad-free with Club TWiT at https://twit.tv/clubtwit Sponsors: 1password.com/macbreak zscaler.com/security

TikTok is back up but unavailable for download in the App Store and Google Play Store. Could Apple be making Wi-Fi routers again? Is Goldman Sachs eyeing an early exit from Apple's partnership with the Apple Card? And it's been nearly one year since the Vision Pro was available for pre-order. TikTok is partially back online in the US, but it's not back in the App Store yet. Apple might start making Wi-Fi routers again, but in a way you wouldn't expect. Redesigned Apple Mail app coming to Mac and iPad in April. Apple Card's future in question as Goldman Sachs CEO eyes early exit. 'Severance': Apple TV+ series has made more than $200M for streamer. He didn't respond... so they kicked the door down – Tim Cook reveals how the Apple Watch saved his father's life. Tony Fadell wanted Apple to buy Sonos; Steve wanted to sue it. Apple makes it easy to donate to Red Cross's LA Wildfire relief efforts. Picks of the Week: Jason's Pick: SuperWhisper Alex's Pick: nuphy Air75 v2 Portable Andy's Picks: Letterboxd and the 500th episode of the Material Podcast Hosts: Leo Laporte, Alex Lindsay, Andy Ihnatko, and Jason Snell Download or subscribe to MacBreak Weekly at https://twit.tv/shows/macbreak-weekly. Get episodes ad-free with Club TWiT at https://twit.tv/clubtwit Sponsors: 1password.com/macbreak zscaler.com/security

Julius Caesar adored it, the Catholic Church feared it, and Benjamin Franklin grumbled about it. Asparagus is a vegetable that has stirred strong emotions throughout history, yet it always finds its way back to the table.Known as the “aristocrat of the allium world,” asparagus captivated the ancient world, vanished for a time, and then made a grand reappearance during the Renaissance, symbolizing luxury and sophistication. As European explorers expanded their reach, so too did asparagus, and today it remains one of America's most beloved vegetables—partly due to the War on Drugs.Join John and Patrick as they unravel the vegetable's unexpected ties to emperors, poets, Impressionist painters, and even the Nazis. With a blend of science, the evolution of language, and art history, this episode delves into the fascinating story of asparagus - one of the most intriguing vegetables in history.-----------In Sponsorship with Cornell University: Dyson Cornell SC Johnson College of Business-----------Join the History of Fresh Produce Club for ad-free listening, bonus episodes, book discounts and access to an exclusive chatroom community.Support us!Share this episode with your friendsGive a 5-star ratingWrite a review -----------Instagram, TikTok, Threads:@historyoffreshproduceEmail: historyoffreshproduce@gmail.com