Podcasts about ATK

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Stephanie:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to cool people in the food space. We talk to a lot of cookbook authors, and today I'm excited to talk to Sally Ekus. She is a literary agent, which, if you've written books or you're trying to get a book published, you know how important the agent process is. She leads a boutique culinary and lifestyle division via @JVNLA and is the lead agent at the Ekus Group. Did I get it right?Follow Sally's Substack Newsletter Not So Secret Agent Sally Ekus:Oh, I was just gonna say, yeah, I lead the Ekus Group. So we're a culinary and lifestyle division within a broader agency.Stephanie:And the Ekus Group was started by your mom.Sally Ekus:Yeah.Stephanie:A legend. Your mom has, like, one of the largest cookbook collections that I'm aware of.Sally Ekus:In fact, the largest, according to Guinness. Yes.Stephanie:A couple of months ago, I think maybe it was on your Instagram page, someone posted a picture of her library of her home that is literally looks like a library that you would see in New York city or Washington, D.C. or somewhere fancy with just walls and walls of books. It was so gorgeous.Sally Ekus:Yeah, It's a two store, all cherry wood, gorgeous library. She built the edition. It was a dream edition. It took a lifetime to build. And it is filled with cookbooks, almost exclusively cookbooks. Her fiction and children's books and other personal books are scattered elsewhere around the house. But the library is almost entirely culinary with over 6000 titles. It's really cool.Stephanie:It's amazing. And your mom's name is? Lisa. Please, can I ask you a question? I'm going to go all over the place here, but sure, please. I have a daughter and only one daughter and no sons. So my only child. And there are things that we have in common about cooking and about food, and I always think, like, oh, maybe she'll follow in my footsteps. But then she is quick to point out, like, no, I'm never doing that. But then she's sort of leaning sort of my way.Stephanie:How did that work with you and being in the publishing space?Sally Ekus:Yeah. So how old is your daughter now?Stephanie:26.Sally Ekus:Okay. Yeah. So growing up, my mom had this vibrant culinary business. At the time, it was a PR agency before we did agenting, and it was never supposed to be a family business. She never pressured me or said, you know, maybe one day. In fact, it was just like. If you had asked me before I started working with her, what does Lisa do for a living? I would have said something with books and something in food. So I was like, growing up in this.Sally Ekus:And I was immersed and sort of absorbing by osmosis. And, you know, in the, in my younger years, I would be like, collating press kits for PR campaigns and, you know, I was like earning a allowance, mailing catalogs and whatnot. But it wasn't, it wasn't something she was really like, whatever you want to do, follow your heart. I was on a different path. I went to school for counseling and I was about to go for a master's in social work. And I deferred. I broke up with a bad decision, moved home, started helping out at the agency and realized that I'd been informally training for this my whole life. I really fell in love with it.And I was very fortunate to step into the legacy of her reputation. And then also, once we decided this is something I wanted to do, talk about what the succession plan would look like and really carve out my own, you know, vibe and skill set and cultivate my own list, supporting her list. And so it was really a unintentional natural progression that then became quite intentional and, you know, quite effortful. So I think that's kind of why it worked out. And if, you know, but it's hard to say in hindsight.Stephanie:It's funny too. You talk about this like being in training of knowing this thing and you not even really realizing that until you've left and gone to do something else. And also, it does track that you were going to be a social worker.Sally Ekus:Absolutely.Stephanie:And now you're an agent.Sally Ekus:Yeah. I somewhat sarcastically but realistically acknowledge that I was trained in crisis counseling, active listening, and negotiation. So all of those things play a very big role in the work that I do as a literary agent working with books. But, you know, at the end of the day, it is a book. It is you know, not somebody's. Well, it is somebody's mental well being, but in a. In a different light. So I get to utilize those skills all the time.Sally Ekus:And it feels, it feels quite, quite lucky. And, you know, it's really the client management and author care and author advocacy that I love so much. And that has kept me, kept me in this, in this business for as long as it has.Stephanie:What is it about cookbooks in particular that makes you solely focus on that?Sally Ekus:Well, that I stepped into, you know, that was Lisa's area of expertise. She was one of the very first cookbook publicists. Publicist. She essentially created the category of culinary publicity before there were massive agencies handling, you know, influencers and brand campaigns. And so that was her area of expertise. So that's what I stepped into and was hyper mentored in. And I also equally just felt in love with it. I mean, there are many different things that bring people together, and at the end of the day, it feels like food is that one.Sally Ekus:Through line. Everyone has some relationship to food, recipes, cooking, memory, good, bad, complicated, probably somewhere in the middle. And so to have a little. To have a role in helping to bring that to fruition in published form is a tremendous honor.Stephanie:You are the publisher, or the agent, actually, of Entertaining 101 with Beth Lamana.Sally Ekus:Yeah. Yes.Stephanie:We just talked with. With her last.Sally Ekus:Yeah, I listened to that. It was such a fun conversation.Stephanie:Yeah, she was pretty great. And the weirdest thing happened to me the other day. I was at my radio partner's office, and we were talking about a project, and she had a stack of cookbooks, and I was like, oh, what are you working on? She's like, oh, I'm. I'm helping our friend from Muriel, Karen Tomlinson, put her proposal together.Sally Ekus:Oh, my gosh.Stephanie:Oh, that's interesting. And she goes, yeah, she's got a really great agent already. And I'm like, who's her agent? And it's you.Sally Ekus:Yes, it is. Yeah. I'm so excited to be working with her. Yep. Yeah.Stephanie:Her point of view on food and her storytelling of the purveyors that she works with and her just completely beautiful recipes. I'm so excited for you, and I'm so excited for that book.Sally Ekus:Thank you. Yeah, I mean, that's a great example of really early development. You know, I often say that I work with people, not proposals. You know, we can get to the proposal. I help guide people through that process as an agent. And, you know, this is a great example where it's like, you know, I'm so captivated by the food and the media attention and the accolades and the intentionality of what is happening from the farm to the plate. And so, you know, sometimes chefs work with writers or collaborators to help bring that to the. To the printed page.Sally Ekus:And that's where we're at with that project. So it's in very early stages, which is super exciting.Stephanie:Yeah. You're going to not be disappointed. She is just a great person. She's a great storyteller, and that you had a really good eye to pick her up, because I think she's.Sally Ekus:Thank you.Stephanie:What other projects do you have on the docket right now that you're excited about? I see Potluck Desserts behind you.Sally Ekus:Oh, yeah. Justin Burke, Potluck Desserts. Justin's book came out the same day as Beth's just a couple weeks ago. And I try to rotate in my background the books that are sort of newly rotating. So The Meathead Method over here, that is Meathead's second book. His first book called Meathead, came out almost 10 years ago. And it's all. Both books are all about the science and art and science of barbecue and grilling and outdoor cooking.Sally Ekus:I have books in a bunch of different levels of activity, so that's also fun because I have something that's like, you know, proposal and development and then things that are coming out. So it really, it really runs the gamut. I just saw Frankie Gaw, whose Instagram handle is @littlefatboyfrankie. He's up for a James Beard Media Award, and he just turned in the manuscript for his second book called Asian Americana. So I'm really excited about that. So it's really all levels of development over here.Stephanie:Once someone does their first book, is it easier to market them the second time around?Sally Ekus:Great question. I find that yes, because really, once that first book is to, you know, publishers need you to have or want you to have a big platform to warrant signing a book deal. And then the book helps sort of level up that platform, promotion, name recognition, certainly moving beyond like the core community of that author. It helps introduce new readers, new cooks, new fans to that person's work. And so I find that that second book, third book, fourth book, 10th book, really helps just keep that momentum going.Stephanie:You wrote something recently on your substack that people should follow you because you're a good follow that I really have spent a lot of time thinking about, and I'm probably going to get the name of the author wrong. So you may have to come.Sally Ekus:We can figure it out together. Yeah.Stephanie:The idea of it was is that a new cookbook writer launched a book tour in a way that was a little unconventional and in some ways maybe controversial because instead of the usual like going out to the booksellers and having a Q and A and talking, she hired her friend who is a comedian and really created more of like, I'll call it in air quotes, like a Real Housewives type in person cooking experience. That there was cooking demonstration, there was talking about the book. Do you know who I'm talking about?Sally Ekus:No, actually. Was it one of my clients or maybe a reshare?Stephanie:I think it's a reshare because she has been on the New York Times bestseller list now with her book for a couple weeks and it was the literary agencies kind of looked down on what she did a little bit because it was unconventional and maybe a little.Sally Ekus:I mean, I love unconventional.Stephanie:I kind of did too.Sally Ekus:Oh, yeah.Stephanie:I wanted to ask you about that because I'm, you know, I'm getting ready to launch my own tour and thinking about, like, locations and. Yeah, it really blew my mind to think, like, for me in particular, and people that have really strong performing skills, like, you know, I am, I would say I'm more of a performer of cooking content than I am of necessarily creating recipes. I do recipe development, but it's more about the presentation of it. And I think that's so cool to think about that we're bringing books into this digital age in that way.Sally Ekus:Absolutely. So my overarching advice with every anything in publishing is it depends and you do you like, what fits for one person is not one size fits all for the other book or other campaigns. And so I love to share information, whether it's on my substack not so secret agent or on my social or just with my clients. Like, I like to share. Here's an example or here's five examples of what another author has done, what is helpful, what resonates with you, and like, move on from the rest. You know, how can you evolve this into your own campaign? And cooking is such a tactile experience. It's so experiential in and of itself. It's such a connector.Sally Ekus:It also can be so beautiful alone. Like, do what feels right for you, your book, and share in a way that feels true to you. Because that's what I think really attracts people to come out first and foremost and like, spend their free time and free re and any sort of additional resources they may have and make it fun and memorable. You know, I mean, I think more and more we see brands and individual authors and companies just evolving. You know the term like activation into experiences, into just moments that matter.Stephanie:You mentioned your substack not so secret agent, and I'm wondering if substack is changing or improving the landscape for cookbook authors.Sally Ekus:I think substack's changing all kinds of things. You know, it used to be that at least as a cookbook agent, we would sort of scout on Instagram or TikTok. And now substack is certainly a major player and there's a ton of food content and creators on substack. But even just a year ago when I got on, there's a lot less and I think there's still a lot more room because there's so many hyper focused areas of interest in foods that you have this opportunity. You know, maybe you can't land a publishing deal, but if you can build a community of the people that want your recipes, your voice, your food, whatever it is in that specific space, go for it. I mean, you can be so hyper focused and really build this, this beautiful community. And I love the Substack ecosystem. It's been incredibly generous to me and I try to give back as much as possible.Sally Ekus:Like the recommendations and resharing and discoverability aspect of Substack has been a really beautiful thing to experience.Stephanie:They've really democratized the idea of podcasting too. I've been podcasting for seven years. Actually longer than that, maybe even closer to like nine.Sally Ekus:Wow.Stephanie:Well, I was a broadcaster so it makes sense to go from radio to developing a podcast space and just the ease of ability of doing it now, you know, before you had to have special equipment and people to host it. And it's just gotten so much simpler. And we're also seeing that, I think with video that's making it so easy to go live. You don't necessarily need 10,000 watch hours on YouTube or 3,000 subscribers or whatever, you know.Sally Ekus:Yeah, most of my readers come like my email goes to their actual email inbox though people find me through substack and so it's been fun. I'm not by any means a seasoned or polished content creator, but I've been doing videos as one means of explaining other things about publishing and just kind of seeing how that resonates with people in their inbox versus other mediums. And it's been really fun. They are super lo fi and quite off the cuff. But most people that are not tuning in live to me on Substack, they'll find it in their inbox the next morning, which has been really fun too.Stephanie:I think the lo fi aspects too are almost what people are looking for.Sally Ekus:I hope so.Stephanie:I have not the TikTok algorithm and I are not friends, probably never will be friends. And I don't understand it at all because I can produce like something that looks great, tastes good, you. It's just mouthwatering to watch. And then I can post like a picture of my dog and that will be the thing that.Sally Ekus:Right. Well, I think animals will always outperform us on, on the socials as they should at this point.Stephanie:You know, it's so crazy. It's so crazy. A single subject book has popped into the zeitgeist that I'm really. I think it's a really great book. Sesame, it's called.Sally Ekus:Yeah.Stephanie:And it's like a single ingredient versus and they take that. She takes that single ingredient and uses it in many different ways throughout the book. You must see like single ingredient books, seasonal books, like, are there trends in what's hot right now?Sally Ekus:I love single ingredient books or single subject. Oftentimes it's a lower recipe count, somewhere between like the 50 to 75 range, as opposed to 75 to 100 or 125. It just feels like a little bit more giftable, a little bit more impulse buy. And it's really fun to see those. There's always single subject books cropping up. But I think particularly in the shift in the cookbook market, meaning there's a bigger gap between creator led books, big robust cookbooks and then sort of a place for everyone else. And sometimes that place where you can settle in for everyone else if you don't have this massive following is in a single subject book that could be your expertise or deep, deeply researched. I don't necessarily think that's so much a trend as it is something that like ebbs and flows.Sally Ekus:And we see a little bit more of on the cookbook shelf because they've always been there. But now people can nerd out on one thing and they'll go to the cookbook shelf because the food scene just in the zeitgeist has become so popular. There's strawberry earrings and I've got a sweater with cherries on it. So why not a book about just sesame? It's really a time to celebrate ingredients and food.Stephanie:When you are on like Instagram or TikTok and you're trying to relax, like you're not working. And I know that's really hard to even do.Sally Ekus:Yeah.Stephanie:Are you following like other creators and other spaces and thinking like, gee, how are they doing this or does that work for you?Sally Ekus:Well, I would, I would just clarify that I don't go on social to relax, but and also I'm almost always working. However, to answer your actual question, I have. Most of the people I follow outside of the food space are in the body inclusivity, body positivity space. I follow some fashion people that are highly inclusive, plus size fashion people that have completely changed my relationship to even the fact that I've said fashion on a podcast interview. I just never would have been that person a while ago. But it's offered me an opportunity to see like color and textures and textiles and just the lifestyle of how we have a relationship to our closet In a new way. Also the home and space, you know, I sometimes represent outside of the cookbook shelf. And so I like to say that I, I represent the home with a focus on the kitchen, but I also, you know, hang out in the living room and I have a tiny human, so I hang out with the kids space.Sally Ekus:And so it's just focusing on other rooms at the home at times has been really fun too. So that's kind of where I dabble on social as well.Stephanie:Speaking of kids, I don't know why this comes to mind, but I always get asked, you know, what are the cookbooks that you should be buying for kids and better homes or not. Betty Crocker's Boys and Girls is still like a best selling book, right?Sally Ekus:Yeah.Stephanie:And then there's one other one that I'm going to not think of the name right off the top of my head, but there feels like there is kind of an empty space in Cooking with Kids and Cooking with Families.Sally Ekus:Yeah, there's a few. So I love the ATK books. I think it's a great brand. They've got great recipes for Cooking with Kids. Deanna Cook, who is a story publishing author, has a bunch of kids books that are awesome. And for me, I think sometimes it's not that there's like a lack of. It's just that there's still space for. And the tricky part about pitching and representing those books or selling them is it, is, is it a book for cooking with kids? Is it a book for kids to cook from? You know, and those are different age groups and those are different recipe styles.Sally Ekus:So much down to like the page and the format and the illustrations or the pictures or the how to steps. So there's just so many practical considerations and logistical ones that it's a slightly trickier category, but one that we've, we, we've dabbled in a little bit and there's some great books and I think a lot of space for, for others. The author of Indian Ish did a kids cookbook as well that I found really fun and just wonderful recipes. I forget the name of the book off the top of my head.Stephanie:That Indian Ish was a really cool cookbook.Sally Ekus:Yeah. Yes.Stephanie:There's been some just beautiful, texturally colorful books written by people from more diverse backgrounds. And while it seems like we see a ton of that right now, and we are, it is fairly new in the last 10 years.Sally Ekus:It has become magnified and intensified though our agency. And kudos to Lisa for carving out her space as a Literary agent representing underrepresented voices from the get go. It's been a part of the ethos of our agency since day one. And so to see publishers in the past 10 years really prioritizing marginalized voices is amazing. And also a little about time, you know?Stephanie:Yeah.Sally Ekus:Yeah.Stephanie:Okay. Kind of a controversial question. Sometimes people in the media can be a little snooty about influencers and about social media in particular, because I think they feel maybe like people are treading on their. Their authority of space. Yeah, you get people that feel snarky sometimes about, like, oh, they're an influencer. It's another influencer cookbook and kind of eye rolling because there are some not so great cookbooks written by really good content creators, but maybe they're not great at putting it all in a book format or maybe the recipes aren't necessarily great. Once they get past that beautiful shot, do you think that there'll be, like, almost a backlash to this whole genre, as it were?Sally Ekus:I don't know that it would necessarily be a backlash in that a lot of the creator led books, both the great ones and the more challenging ones. I think the positive outcome of all of those books is that it has put this spotlight on food and the cookbook shelf. And I think the more people who are interested in what books are on the cookbook shelf, the better. What I do feel, and I've already started feeling this as an agent, is that the shift back to experts or an evolution to what is the next version of people that have really robust followings, capturing their audience in a meaningful way and delivering content that rings true to that audience and honors what the industry is looking for. I'm already hearing that shift from acquiring editors from publishers that I work really closely with and even in my own scouting. So I feel like we are moving towards the. Thank you very much for bringing a spotlight to the shelf. And where are we going and how can we all support the industry at large and.Stephanie:And the trend that we're talking about or hearing about is more expertise, you know, more of a microscope on something in more detail.Sally Ekus:Exactly, yeah. Which is so fun. I mean, more interest, more books, more. More food, more deep dives.Stephanie:And also, like, I mean, we just start scratching the surface about, like, my husband and I are working on books about place of food. So, like, we've written a fiction book about Croatia that has recipe as a component to it.Sally Ekus:I'm seeing a lot more crossover among different genres, even between fiction and nonfiction. I was just pitched a proposal, probably the first Maybe it's the second one that has sort of a fictional component to it. And I, you know, I don't represent fiction. That's for my colleagues at the agency and other agents in the industry. But it is fun to see how food has like penetrated every aspect of our lives and it's just delightful.Stephanie:Yeah, I'm super excited about that. In just my personal journey, it's keeping it fresh and interesting.Sally Ekus:Yeah.Stephanie:You know, my husband is a writer as a fiction writer. And for us to like collaborate on a project together in a way that I know what my lane is and he knows what his lane is is pretty fun.Sally Ekus:Well, I think that's one of the many gifts that have come out of this like creator led book or just like the, the intensification of food in the zeitgeist is that people who are, who are an expert in a certain culinary topic could be a consultant on a novel or who knows, you know what I mean? And it's just, it's blowing the fridge doors wide open.Stephanie:I feel like it's sort of like the white lotus effect for books and cooking and food generally that put that lens on travel and exotic locales. And I just feel like that's the next thing and I'm gonna be there, I promise.Sally Ekus:Cool. Well, it is, it's so fun to just see our beloved culinary space be celebrated across, across genres and like just.Stephanie:To get back to as a little kid going into a bookstore or going into the library and just the joy of, you know, books have been under attack for the last 20 years as the Amazonification of the world has happened. But we're seeing in Minneapolis in particular, like lots of local bookstores are opening again and people are making them multi purpose. So they might be selling cooking things, but also they might have a coffee shop, they might do pastry.Sally Ekus:Yeah, my. One of my favorite recommendations for authors or aspiring authors or just dear friends is to go to your local independent bookstore and talk to the people that work there and ideally talk to the owner and the people who make the decisions about what books to bring in. It is a wildly fascinating conversation.Stephanie:Yeah, it's the best part about a book tour for me is actually like getting to talk to the people that recommend and sell the books and then.Sally Ekus:Also buy books there. Not. I think that's implied, but you never know.Stephanie:Yes. Sally, it's been a delight to talk to you. Thank you for joining the program today. I'll put links to your substack, also your information. If I don't know if anyone's listening is thinking about pitches, but if you are.Sally Ekus:Yeah, I have really comprehensive nonfiction book proposal guidelines that definitely pertain to those looking to write food books, but also are really applicable to anyone that's looking to learn about publishing. So that's a great link to share. And thank you so much for having me on.Stephanie:Yeah, it's great. And keep pitching me your authors. You have good authors. And the books. Beth was a joy.Sally Ekus:Oh, thanks.Stephanie:All right, we'll talk soon.Sally Ekus:Okay, bye.Stephanie:Okay, bye. Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Stephanie:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to cool people in the food space. We talk to a lot of cookbook authors, and today I'm excited to talk to Sally Ekus. She is a literary agent, which, if you've written books or you're trying to get a book published, you know how important the agent process is. She leads a boutique culinary and lifestyle division via @JVNLA and is the lead agent at the Ekus Group. Did I get it right?Follow Sally's Substack Newsletter Not So Secret Agent Sally Ekus:Oh, I was just gonna say, yeah, I lead the Ekus Group. So we're a culinary and lifestyle division within a broader agency.Stephanie:And the Ekus Group was started by your mom.Sally Ekus:Yeah.Stephanie:A legend. Your mom has, like, one of the largest cookbook collections that I'm aware of.Sally Ekus:In fact, the largest, according to Guinness. Yes.Stephanie:A couple of months ago, I think maybe it was on your Instagram page, someone posted a picture of her library of her home that is literally looks like a library that you would see in New York city or Washington, D.C. or somewhere fancy with just walls and walls of books. It was so gorgeous.Sally Ekus:Yeah, It's a two store, all cherry wood, gorgeous library. She built the edition. It was a dream edition. It took a lifetime to build. And it is filled with cookbooks, almost exclusively cookbooks. Her fiction and children's books and other personal books are scattered elsewhere around the house. But the library is almost entirely culinary with over 6000 titles. It's really cool.Stephanie:It's amazing. And your mom's name is? Lisa. Please, can I ask you a question? I'm going to go all over the place here, but sure, please. I have a daughter and only one daughter and no sons. So my only child. And there are things that we have in common about cooking and about food, and I always think, like, oh, maybe she'll follow in my footsteps. But then she is quick to point out, like, no, I'm never doing that. But then she's sort of leaning sort of my way.Stephanie:How did that work with you and being in the publishing space?Sally Ekus:Yeah. So how old is your daughter now?Stephanie:26.Sally Ekus:Okay. Yeah. So growing up, my mom had this vibrant culinary business. At the time, it was a PR agency before we did agenting, and it was never supposed to be a family business. She never pressured me or said, you know, maybe one day. In fact, it was just like. If you had asked me before I started working with her, what does Lisa do for a living? I would have said something with books and something in food. So I was like, growing up in this.Sally Ekus:And I was immersed and sort of absorbing by osmosis. And, you know, in the, in my younger years, I would be like, collating press kits for PR campaigns and, you know, I was like earning a allowance, mailing catalogs and whatnot. But it wasn't, it wasn't something she was really like, whatever you want to do, follow your heart. I was on a different path. I went to school for counseling and I was about to go for a master's in social work. And I deferred. I broke up with a bad decision, moved home, started helping out at the agency and realized that I'd been informally training for this my whole life. I really fell in love with it.And I was very fortunate to step into the legacy of her reputation. And then also, once we decided this is something I wanted to do, talk about what the succession plan would look like and really carve out my own, you know, vibe and skill set and cultivate my own list, supporting her list. And so it was really a unintentional natural progression that then became quite intentional and, you know, quite effortful. So I think that's kind of why it worked out. And if, you know, but it's hard to say in hindsight.Stephanie:It's funny too. You talk about this like being in training of knowing this thing and you not even really realizing that until you've left and gone to do something else. And also, it does track that you were going to be a social worker.Sally Ekus:Absolutely.Stephanie:And now you're an agent.Sally Ekus:Yeah. I somewhat sarcastically but realistically acknowledge that I was trained in crisis counseling, active listening, and negotiation. So all of those things play a very big role in the work that I do as a literary agent working with books. But, you know, at the end of the day, it is a book. It is you know, not somebody's. Well, it is somebody's mental well being, but in a. In a different light. So I get to utilize those skills all the time.Sally Ekus:And it feels, it feels quite, quite lucky. And, you know, it's really the client management and author care and author advocacy that I love so much. And that has kept me, kept me in this, in this business for as long as it has.Stephanie:What is it about cookbooks in particular that makes you solely focus on that?Sally Ekus:Well, that I stepped into, you know, that was Lisa's area of expertise. She was one of the very first cookbook publicists. Publicist. She essentially created the category of culinary publicity before there were massive agencies handling, you know, influencers and brand campaigns. And so that was her area of expertise. So that's what I stepped into and was hyper mentored in. And I also equally just felt in love with it. I mean, there are many different things that bring people together, and at the end of the day, it feels like food is that one.Sally Ekus:Through line. Everyone has some relationship to food, recipes, cooking, memory, good, bad, complicated, probably somewhere in the middle. And so to have a little. To have a role in helping to bring that to fruition in published form is a tremendous honor.Stephanie:You are the publisher, or the agent, actually, of Entertaining 101 with Beth Lamana.Sally Ekus:Yeah. Yes.Stephanie:We just talked with. With her last.Sally Ekus:Yeah, I listened to that. It was such a fun conversation.Stephanie:Yeah, she was pretty great. And the weirdest thing happened to me the other day. I was at my radio partner's office, and we were talking about a project, and she had a stack of cookbooks, and I was like, oh, what are you working on? She's like, oh, I'm. I'm helping our friend from Muriel, Karen Tomlinson, put her proposal together.Sally Ekus:Oh, my gosh.Stephanie:Oh, that's interesting. And she goes, yeah, she's got a really great agent already. And I'm like, who's her agent? And it's you.Sally Ekus:Yes, it is. Yeah. I'm so excited to be working with her. Yep. Yeah.Stephanie:Her point of view on food and her storytelling of the purveyors that she works with and her just completely beautiful recipes. I'm so excited for you, and I'm so excited for that book.Sally Ekus:Thank you. Yeah, I mean, that's a great example of really early development. You know, I often say that I work with people, not proposals. You know, we can get to the proposal. I help guide people through that process as an agent. And, you know, this is a great example where it's like, you know, I'm so captivated by the food and the media attention and the accolades and the intentionality of what is happening from the farm to the plate. And so, you know, sometimes chefs work with writers or collaborators to help bring that to the. To the printed page.Sally Ekus:And that's where we're at with that project. So it's in very early stages, which is super exciting.Stephanie:Yeah. You're going to not be disappointed. She is just a great person. She's a great storyteller, and that you had a really good eye to pick her up, because I think she's.Sally Ekus:Thank you.Stephanie:What other projects do you have on the docket right now that you're excited about? I see Potluck Desserts behind you.Sally Ekus:Oh, yeah. Justin Burke, Potluck Desserts. Justin's book came out the same day as Beth's just a couple weeks ago. And I try to rotate in my background the books that are sort of newly rotating. So The Meathead Method over here, that is Meathead's second book. His first book called Meathead, came out almost 10 years ago. And it's all. Both books are all about the science and art and science of barbecue and grilling and outdoor cooking.Sally Ekus:I have books in a bunch of different levels of activity, so that's also fun because I have something that's like, you know, proposal and development and then things that are coming out. So it really, it really runs the gamut. I just saw Frankie Gaw, whose Instagram handle is @littlefatboyfrankie. He's up for a James Beard Media Award, and he just turned in the manuscript for his second book called Asian Americana. So I'm really excited about that. So it's really all levels of development over here.Stephanie:Once someone does their first book, is it easier to market them the second time around?Sally Ekus:Great question. I find that yes, because really, once that first book is to, you know, publishers need you to have or want you to have a big platform to warrant signing a book deal. And then the book helps sort of level up that platform, promotion, name recognition, certainly moving beyond like the core community of that author. It helps introduce new readers, new cooks, new fans to that person's work. And so I find that that second book, third book, fourth book, 10th book, really helps just keep that momentum going.Stephanie:You wrote something recently on your substack that people should follow you because you're a good follow that I really have spent a lot of time thinking about, and I'm probably going to get the name of the author wrong. So you may have to come.Sally Ekus:We can figure it out together. Yeah.Stephanie:The idea of it was is that a new cookbook writer launched a book tour in a way that was a little unconventional and in some ways maybe controversial because instead of the usual like going out to the booksellers and having a Q and A and talking, she hired her friend who is a comedian and really created more of like, I'll call it in air quotes, like a Real Housewives type in person cooking experience. That there was cooking demonstration, there was talking about the book. Do you know who I'm talking about?Sally Ekus:No, actually. Was it one of my clients or maybe a reshare?Stephanie:I think it's a reshare because she has been on the New York Times bestseller list now with her book for a couple weeks and it was the literary agencies kind of looked down on what she did a little bit because it was unconventional and maybe a little.Sally Ekus:I mean, I love unconventional.Stephanie:I kind of did too.Sally Ekus:Oh, yeah.Stephanie:I wanted to ask you about that because I'm, you know, I'm getting ready to launch my own tour and thinking about, like, locations and. Yeah, it really blew my mind to think, like, for me in particular, and people that have really strong performing skills, like, you know, I am, I would say I'm more of a performer of cooking content than I am of necessarily creating recipes. I do recipe development, but it's more about the presentation of it. And I think that's so cool to think about that we're bringing books into this digital age in that way.Sally Ekus:Absolutely. So my overarching advice with every anything in publishing is it depends and you do you like, what fits for one person is not one size fits all for the other book or other campaigns. And so I love to share information, whether it's on my substack not so secret agent or on my social or just with my clients. Like, I like to share. Here's an example or here's five examples of what another author has done, what is helpful, what resonates with you, and like, move on from the rest. You know, how can you evolve this into your own campaign? And cooking is such a tactile experience. It's so experiential in and of itself. It's such a connector.Sally Ekus:It also can be so beautiful alone. Like, do what feels right for you, your book, and share in a way that feels true to you. Because that's what I think really attracts people to come out first and foremost and like, spend their free time and free re and any sort of additional resources they may have and make it fun and memorable. You know, I mean, I think more and more we see brands and individual authors and companies just evolving. You know the term like activation into experiences, into just moments that matter.Stephanie:You mentioned your substack not so secret agent, and I'm wondering if substack is changing or improving the landscape for cookbook authors.Sally Ekus:I think substack's changing all kinds of things. You know, it used to be that at least as a cookbook agent, we would sort of scout on Instagram or TikTok. And now substack is certainly a major player and there's a ton of food content and creators on substack. But even just a year ago when I got on, there's a lot less and I think there's still a lot more room because there's so many hyper focused areas of interest in foods that you have this opportunity. You know, maybe you can't land a publishing deal, but if you can build a community of the people that want your recipes, your voice, your food, whatever it is in that specific space, go for it. I mean, you can be so hyper focused and really build this, this beautiful community. And I love the Substack ecosystem. It's been incredibly generous to me and I try to give back as much as possible.Sally Ekus:Like the recommendations and resharing and discoverability aspect of Substack has been a really beautiful thing to experience.Stephanie:They've really democratized the idea of podcasting too. I've been podcasting for seven years. Actually longer than that, maybe even closer to like nine.Sally Ekus:Wow.Stephanie:Well, I was a broadcaster so it makes sense to go from radio to developing a podcast space and just the ease of ability of doing it now, you know, before you had to have special equipment and people to host it. And it's just gotten so much simpler. And we're also seeing that, I think with video that's making it so easy to go live. You don't necessarily need 10,000 watch hours on YouTube or 3,000 subscribers or whatever, you know.Sally Ekus:Yeah, most of my readers come like my email goes to their actual email inbox though people find me through substack and so it's been fun. I'm not by any means a seasoned or polished content creator, but I've been doing videos as one means of explaining other things about publishing and just kind of seeing how that resonates with people in their inbox versus other mediums. And it's been really fun. They are super lo fi and quite off the cuff. But most people that are not tuning in live to me on Substack, they'll find it in their inbox the next morning, which has been really fun too.Stephanie:I think the lo fi aspects too are almost what people are looking for.Sally Ekus:I hope so.Stephanie:I have not the TikTok algorithm and I are not friends, probably never will be friends. And I don't understand it at all because I can produce like something that looks great, tastes good, you. It's just mouthwatering to watch. And then I can post like a picture of my dog and that will be the thing that.Sally Ekus:Right. Well, I think animals will always outperform us on, on the socials as they should at this point.Stephanie:You know, it's so crazy. It's so crazy. A single subject book has popped into the zeitgeist that I'm really. I think it's a really great book. Sesame, it's called.Sally Ekus:Yeah.Stephanie:And it's like a single ingredient versus and they take that. She takes that single ingredient and uses it in many different ways throughout the book. You must see like single ingredient books, seasonal books, like, are there trends in what's hot right now?Sally Ekus:I love single ingredient books or single subject. Oftentimes it's a lower recipe count, somewhere between like the 50 to 75 range, as opposed to 75 to 100 or 125. It just feels like a little bit more giftable, a little bit more impulse buy. And it's really fun to see those. There's always single subject books cropping up. But I think particularly in the shift in the cookbook market, meaning there's a bigger gap between creator led books, big robust cookbooks and then sort of a place for everyone else. And sometimes that place where you can settle in for everyone else if you don't have this massive following is in a single subject book that could be your expertise or deep, deeply researched. I don't necessarily think that's so much a trend as it is something that like ebbs and flows.Sally Ekus:And we see a little bit more of on the cookbook shelf because they've always been there. But now people can nerd out on one thing and they'll go to the cookbook shelf because the food scene just in the zeitgeist has become so popular. There's strawberry earrings and I've got a sweater with cherries on it. So why not a book about just sesame? It's really a time to celebrate ingredients and food.Stephanie:When you are on like Instagram or TikTok and you're trying to relax, like you're not working. And I know that's really hard to even do.Sally Ekus:Yeah.Stephanie:Are you following like other creators and other spaces and thinking like, gee, how are they doing this or does that work for you?Sally Ekus:Well, I would, I would just clarify that I don't go on social to relax, but and also I'm almost always working. However, to answer your actual question, I have. Most of the people I follow outside of the food space are in the body inclusivity, body positivity space. I follow some fashion people that are highly inclusive, plus size fashion people that have completely changed my relationship to even the fact that I've said fashion on a podcast interview. I just never would have been that person a while ago. But it's offered me an opportunity to see like color and textures and textiles and just the lifestyle of how we have a relationship to our closet In a new way. Also the home and space, you know, I sometimes represent outside of the cookbook shelf. And so I like to say that I, I represent the home with a focus on the kitchen, but I also, you know, hang out in the living room and I have a tiny human, so I hang out with the kids space.Sally Ekus:And so it's just focusing on other rooms at the home at times has been really fun too. So that's kind of where I dabble on social as well.Stephanie:Speaking of kids, I don't know why this comes to mind, but I always get asked, you know, what are the cookbooks that you should be buying for kids and better homes or not. Betty Crocker's Boys and Girls is still like a best selling book, right?Sally Ekus:Yeah.Stephanie:And then there's one other one that I'm going to not think of the name right off the top of my head, but there feels like there is kind of an empty space in Cooking with Kids and Cooking with Families.Sally Ekus:Yeah, there's a few. So I love the ATK books. I think it's a great brand. They've got great recipes for Cooking with Kids. Deanna Cook, who is a story publishing author, has a bunch of kids books that are awesome. And for me, I think sometimes it's not that there's like a lack of. It's just that there's still space for. And the tricky part about pitching and representing those books or selling them is it, is, is it a book for cooking with kids? Is it a book for kids to cook from? You know, and those are different age groups and those are different recipe styles.Sally Ekus:So much down to like the page and the format and the illustrations or the pictures or the how to steps. So there's just so many practical considerations and logistical ones that it's a slightly trickier category, but one that we've, we, we've dabbled in a little bit and there's some great books and I think a lot of space for, for others. The author of Indian Ish did a kids cookbook as well that I found really fun and just wonderful recipes. I forget the name of the book off the top of my head.Stephanie:That Indian Ish was a really cool cookbook.Sally Ekus:Yeah. Yes.Stephanie:There's been some just beautiful, texturally colorful books written by people from more diverse backgrounds. And while it seems like we see a ton of that right now, and we are, it is fairly new in the last 10 years.Sally Ekus:It has become magnified and intensified though our agency. And kudos to Lisa for carving out her space as a Literary agent representing underrepresented voices from the get go. It's been a part of the ethos of our agency since day one. And so to see publishers in the past 10 years really prioritizing marginalized voices is amazing. And also a little about time, you know?Stephanie:Yeah.Sally Ekus:Yeah.Stephanie:Okay. Kind of a controversial question. Sometimes people in the media can be a little snooty about influencers and about social media in particular, because I think they feel maybe like people are treading on their. Their authority of space. Yeah, you get people that feel snarky sometimes about, like, oh, they're an influencer. It's another influencer cookbook and kind of eye rolling because there are some not so great cookbooks written by really good content creators, but maybe they're not great at putting it all in a book format or maybe the recipes aren't necessarily great. Once they get past that beautiful shot, do you think that there'll be, like, almost a backlash to this whole genre, as it were?Sally Ekus:I don't know that it would necessarily be a backlash in that a lot of the creator led books, both the great ones and the more challenging ones. I think the positive outcome of all of those books is that it has put this spotlight on food and the cookbook shelf. And I think the more people who are interested in what books are on the cookbook shelf, the better. What I do feel, and I've already started feeling this as an agent, is that the shift back to experts or an evolution to what is the next version of people that have really robust followings, capturing their audience in a meaningful way and delivering content that rings true to that audience and honors what the industry is looking for. I'm already hearing that shift from acquiring editors from publishers that I work really closely with and even in my own scouting. So I feel like we are moving towards the. Thank you very much for bringing a spotlight to the shelf. And where are we going and how can we all support the industry at large and.Stephanie:And the trend that we're talking about or hearing about is more expertise, you know, more of a microscope on something in more detail.Sally Ekus:Exactly, yeah. Which is so fun. I mean, more interest, more books, more. More food, more deep dives.Stephanie:And also, like, I mean, we just start scratching the surface about, like, my husband and I are working on books about place of food. So, like, we've written a fiction book about Croatia that has recipe as a component to it.Sally Ekus:I'm seeing a lot more crossover among different genres, even between fiction and nonfiction. I was just pitched a proposal, probably the first Maybe it's the second one that has sort of a fictional component to it. And I, you know, I don't represent fiction. That's for my colleagues at the agency and other agents in the industry. But it is fun to see how food has like penetrated every aspect of our lives and it's just delightful.Stephanie:Yeah, I'm super excited about that. In just my personal journey, it's keeping it fresh and interesting.Sally Ekus:Yeah.Stephanie:You know, my husband is a writer as a fiction writer. And for us to like collaborate on a project together in a way that I know what my lane is and he knows what his lane is is pretty fun.Sally Ekus:Well, I think that's one of the many gifts that have come out of this like creator led book or just like the, the intensification of food in the zeitgeist is that people who are, who are an expert in a certain culinary topic could be a consultant on a novel or who knows, you know what I mean? And it's just, it's blowing the fridge doors wide open.Stephanie:I feel like it's sort of like the white lotus effect for books and cooking and food generally that put that lens on travel and exotic locales. And I just feel like that's the next thing and I'm gonna be there, I promise.Sally Ekus:Cool. Well, it is, it's so fun to just see our beloved culinary space be celebrated across, across genres and like just.Stephanie:To get back to as a little kid going into a bookstore or going into the library and just the joy of, you know, books have been under attack for the last 20 years as the Amazonification of the world has happened. But we're seeing in Minneapolis in particular, like lots of local bookstores are opening again and people are making them multi purpose. So they might be selling cooking things, but also they might have a coffee shop, they might do pastry.Sally Ekus:Yeah, my. One of my favorite recommendations for authors or aspiring authors or just dear friends is to go to your local independent bookstore and talk to the people that work there and ideally talk to the owner and the people who make the decisions about what books to bring in. It is a wildly fascinating conversation.Stephanie:Yeah, it's the best part about a book tour for me is actually like getting to talk to the people that recommend and sell the books and then.Sally Ekus:Also buy books there. Not. I think that's implied, but you never know.Stephanie:Yes. Sally, it's been a delight to talk to you. Thank you for joining the program today. I'll put links to your substack, also your information. If I don't know if anyone's listening is thinking about pitches, but if you are.Sally Ekus:Yeah, I have really comprehensive nonfiction book proposal guidelines that definitely pertain to those looking to write food books, but also are really applicable to anyone that's looking to learn about publishing. So that's a great link to share. And thank you so much for having me on.Stephanie:Yeah, it's great. And keep pitching me your authors. You have good authors. And the books. Beth was a joy.Sally Ekus:Oh, thanks.Stephanie:All right, we'll talk soon.Sally Ekus:Okay, bye.Stephanie:Okay, bye. Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Nachrichten, Tagesthema, Magazin - Mit Wissenschaft gegen toxisches Wasser. Atkáry´s Kremnitzer Kartoffel (nicht in der Podcast-Ausgabe enthalten).

Kopā ar Māri Skaistkalnu no baptistu draudzes lasām Atkārtotā likuma grāmatas 31. un 32.nodaļu, kurā Dievs liek dziedāt Mozum dziesmu.

14.00 กระทรวงพาณิชย์ ย้ำ ATK ห้ามขาดตลาด-ห้ามขายราคาแพง ด้านผู้ค้ายืนยันมีเพียงพอ

Stāsta mākslas muzeja "Rīgas birža" vadītāja Daiga Upeniece Vai zini, ka bagātajā un izsmalcinātajā renesanses laika Venēcijā bija skarbi greznību ierobežojoši likumi, t.s. "Le leggi suntuarie"? Šie likumi pārsvarā tika ieviesti, lai mazinātu greznību un izšķēdību apģērbā, mielastos un kāzu rīkošanā. Tad jājautā – kāpēc?  Atbilde nebūt nav sarežģīta – pirmkārt, lai bagātie tirgotāji un amatnieki izskatā un dzīves veidā nepārspētu aristokrātiju; otrkārt – lai regulētu importēto lietu daudzumu, un visbeidzot – lai gūtu peļņu. Tātad politiskais statuss, ekonomika un tikumība, par ko visvairāk uztraucās baznīca, bija šī likuma trīs stūrakmeņi. 15. un 16. gadsimtā dažādās Itālijas pilsētās šie likumi varēja būt dažādi. Piemēram, Sjēnā tie tika saistīti ar iedomības mazināšanu, jo šejienes meistari bija bagāti un slaveni ar izsmalcinātiem modes aksesuāriem un varēja dižoties ar precēm, kādas citiem nebija. Vēl šodien sievietes apavus brauc pirkt tieši uz Sjēnu, un katra no mums lepojas, ja ir Sjēnas zābaki ar perfektu liesti un izcilu dizainu. 1415. gadā pieņemtie Florences likumi ierobežoja sieviešu apģērba greznību, bet atbrīvoja no ierobežojumiem tās donnas, kas bija gatavas pilsētai maksāt 50 florīnus gadā – tātad jebkuru, kas šo greznību spēja atļauties. Vai esat bijušas Florences ādas amatniecības tirgū? Smalkādas cimdi te vēl arvien ir visskaistākie un elegantākie visā Itālijā. Savukārt Dženovā, Milānā un Romā šie likumi vairāk tika saistīti arī ar tikumību. Te aizliedza dāmām dziļus kakla izgriezumus – tātad dekoltē. Pilnīgi saprotams un akceptējams ir tas, ka Vatikānā vēl šodien ir savi pieklājīgas ģērbšanās noteikumi. Īsos šortos te nebūtu vēlams iet. Vieni no bargākajiem noteikumiem 15. un 16. gadsimtā  bija Boloņā. Tie tika pieņemti 1453. gadā. Dāmu apģērbs tika īpaši skarbi ierobežots. Ir saglabājies Boloņas aristokrātes Nikolasas Sanuti (? – 1505) perfektā latīņu valodā uzrakstītais protests, kurā viņa uzsver netaisnību, kas saistīta ar to, ka Boloņas sievietes ir spiestas pieņemt atšķirīgas un pieticīgākas paražas nekā visas pārējās itāļu sievietes. Viņa arī norāda, ka sievietes uzskata par nepanesamu, ja kāds vēlas atņemt viņām sievišķīgās drēbes. Vēsture šo protestu saglabājusi ar nosaukumu "Veltīgā lūgšana par rotājumu atgūšanu". Bet nu pievērsīsimies Venēcijai. Renesanses laika Venēcijas aristokrātiem bija īpaši grūti sabiedrībā saglabāt sava sociālā statusa pārākumu. Bagātie Venēcijas tirgoņi un amatnieki viegli varēja viņus pārspēt. Tāpēc Venēcijas greznību ierobežojošie likumi bija īpaši drastiski, bet no otras puses – tie tika īpaši ļoti radoši apieti. Venēcijā ieplūda arī visvairāk Āzijas luksusa preču, kas varēja apdraudēt vēlmi attīstīt vietējo amatniecību, tādēļ apģērbā skarbi tika ierobežoti no tālām zemēm vestais samts, zīds un brokāts, atļaujot valkāt tikai pašu austos audumus. Tika regulēts, kuras sabiedrības grupas drīkstēja nēsāt konkrētas krāsas (piemēram, purpursarkanā krāsa tradicionāli tika saistīta ar varu). Lielās padomes (Maggior Consiglio) pieņemtie likumi atšķirīgiem sociālajiem slāņiem bija dažādi: aristokrātijai bija aizliegta pārmērīga greznība kāzās, pārspīlēti mielasti; bagātajiem tirgotājiem – zelta izšuvumi, pērles, sabuļādas kažoki, sarkanie purpura toņi, pārmērīgas frizūras vai tērpi; amatniekiem – zīda vai citādi dārgi audumi, rotas, greznas frizūras, piedalīšanās greznos mielastos; visu kārtu sievietēm – vairāk nekā viens rotu komplekts vienlaikus; atklāti dekoltē; tika noteikti ierobežojumi pārspīlētām frizūrām, krāsotiem matiem un pārmērīgai kosmētikai, jo tās tika uzskatītas par izšķērdīgām vai amorālām. Visai sabiedrībai kopēji bija aizliegts izvadot aizgājējus bērēs izmantot greznus zārkus un dārgus apģērbus, kā arī organizēt pārspīlētas bēru procesijas. Savukārt viesībās tika limitēts ēdienu daudzums, veids un galda piederumu krāšņums. Greznība tika ierobežota arī kāzu tērpos, kāzu dāvanās, un viesībās — piemēram, tika noteikts maksimālais atļautais viesu skaits. Kas draudēja, to visu neievērojot? Tika noteikti naudas sodi, varēja tikt piemērota rotu vai apģērba konfiskācija, publisks kauninājums vai uzraudzība. Atkārtotu pārkāpumu gadījumā – ierobežojumi sabiedriskās dzīves aktivitātēs. Kā venēcieši apgāja greznības likumus? Izplatījās t.s. slēptā greznība – dārga odere no smalka auduma tika iešūta apģērba iekšpusē; kažoks tika izvērsts otrādi – ar pieticīgu oderi ārpusē; mājas viesībās, kur varēja svešām acīm aizvērt durvis, nēsāja daudz greznāku apģērbu.  Ja nedrīkstēja lietot krāsainu kosmētiku, tad sejas tika balinātas ar svinu, lai iegūtu t.s. "dižciltīgo" gaišo ādu. Nekādas kosmētikas – bet āda skaisti bāla. Sekas šai toksiskajai idejai parādījās  vēlāk. Samts tika sajaukts ar vilnu, lai formāli atbilstu noteikumiem, bet pēc izskata šķistu greznāks. Audumos, lai panāktu dārguma efektu, tika izmantotas īpašas optiskas ilūzijas – piemēram, gaismas lūzums. Ja rotas lietas nebija atļauts pirkt, tad tās formāli "aizņēmās" no radinieces vai draudzenes, kas bija augstākā sociālā slānī. Piemēram, tirgotāju sievas aizņēmās patriciešu rotas, jo likumi regulēja īpašumtiesības, nevis lietošanu. Toties viss tika atļauts karnevālu laikā. Krāšņie šodienas Venēcijas karnevāli vēl arvien ir tāla atblāzma no kādreiz bijušā...

13.00 พาณิชย์ หารือกับผู้ประกอบการ ยืนยัน ATK หน้ากากอนามัย ไม่ขาดแคลน และราคาปกติ

Is KTM okay or not? A year of scary news about financials for the massive Austrian maker of KTM, Husqvarna and GasGas motorcycles continues, with rumors of a make it or break it payment looming this week. It appears KTM's business partner Bajaj might have gotten the loan needed to restart the KTM assembly lines and keep the company going.  Jason Weigandt gives the latest on that, then chats with Frank White of long-time American dirt bike manufacturer ATK. Yes, the ATK brand is still around, now as a parts supplier, and it has partnered with Harley-Davidson on projects before.  Frank White doesn't like what he sees over at H-D these days, with the company reporting a loss of over $200 million in the final quarter of 2024. White and others would like to see the CEO of Harley ousted, and a revamp of the type of products the company produces.  While a recent vote will keep the current CEO in place for at least this year, these are still times of stress at two of the biggest motorcycle companies in the world. The Racer X Exhaust podcast is presented by Yoshimura, Insta360 Cameras and OnTrack School.

343 | 2000-luvun alussa ATK-tunnit olivat aivan parasta koulussa, ja siihen oli hyvin yksinkertainen syy: Selainpelit. Myöhemmin puhutaan ehkä maailman parhaasta elokuvasta, Truman Show'sta, joka on teemaltaan ajankohtainen vielä tänäkin päivänä.(00:03:49) Selainpelit(01:16:58) Mainos(01:18:42) Truman Show(02:42:40) Mitäpä muuta?School's Out! -kampanja (Maksettu mainos): elisa.fi/kauppaPatreon: patreon.com/tuplahyppyKauppa: tuplahyppy.fi/kauppaInstagram: instagram.com/tuplahyppyDiscord: discord.gg/tzuKygAYouTube: youtube.com/tuplahyppyTwitch: twitch.tv/tuplahyppyTikTok: tiktok.com/@tuplahyppyEmail: podcast@tuplahyppy.fiUusi jakso joka tiistai!

Komentāri un sarunas kopā ar diakonu Jāni Radziņu par Atkārtotā likuma grāmatas 29. un 30.nodaļām

Hello and welcome to another episode of the podcast. Today on the podcast I'm excited to have an interview with Steph Pixley. Steph is the deputy food editor for America's Test Kitchen's books team and culinary producer of the Cook's Country TV show. She attended the New England Culinary Institute and is most at peace when she's in the middle of a good baking project. For our episode today we talk all about ATK's new book: Baking for Two. ATK takes the guesswork out of baking on a smaller scale by reengineering all your favorite baked goods. Steph explains the testing that went into baking small-scale recipes, how to turn your freezer into a treat factory, and the wide variety of sweet and savory baked goods that this new book allows home bakers to bake for two.  Things We Mention In This Episode: Download a copy of the Art of Cookbook Creation checklist @pixleypics on Instagram America's Test Kitchen Baking for Two Six Seasons  

Turpinās Atkārtotā likuma grāmatas lasīšana, un šajā raidījumā pārdomājam notikumus 27. un 28.nodaļā, kurā tiek izteikti svētības un lāsta vārdi no Gerizima un Ebola kalnu virsotnēm

Welcome back to The Well Seasoned Librarian! , and we are thrilled to be diving into another culinary adventure with you. This is Season 15, Episode 18, and today we're turning the page on a truly special cookbook from the renowned America's Test Kitchen. Their latest offering, "Umma: A Korean Mom's Kitchen Wisdom and 100 Family Recipes", published in 2025 and brought to us by Sarah Ahn and her mother, Nam Soon Ahn, with the editorial expertise of America's Test Kitchen, maintains their high standard beautifully. As a librarian and avid reader, I consistently appreciate ATK's thoroughness, and this book effectively integrates elements of a Korean cuisine guide, a practical cookbook, and a deeply personal narrative from Sarah Ahn, known for her viral "Ahnest Kitchen" videos.This isn't just a collection of recipes; it blends personal connection with practical culinary instruction rooted in Nam Soon's extensive kitchen wisdom. Get ready to explore the engaging mother-daughter conversations woven throughout, offering relatable insights. As expected from America's Test Kitchen, every recipe is rigorously tested. We'll delve into chapters like "The Ahnest Kitchen," a valuable guide to Korean groceries, and comprehensive sections on Banchan and Pickles, foundational stews, yasik, and desserts, as well as chapters on Meats, Soups, Rice and Noodles. Beyond the recipes, we'll touch on the personal moments and intergenerational kitchen wisdom shared. So, settle in and we will go to Host Dean Jones and his conversation with Sarah Ahn.Website https://ahnestkitchen.com/cookbookBook: https://www.amazon.com/Umma-Korean-Kitchen-Wisdom-Recipes/dp/1954210566Instagram: @ahnestkitchen __________If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Raidījumā tiek lastītas Atkārtotā likuma grāmatas 24., 25. un 26.nodaļas, un galvenās tēmas par kurām tiek runāts raidījumā - laulības šķiršana, rūpes par vājajiem un neaizsargātajiem, likumi, kas regulē tiesvedību, uzvedību un citas jomas, kas saistītas ar cilvēku sadzīvi un morāles principiem, kā par pirmo augļu upurēšanu un desmito tiesu.

Raidījumā tiek lasīta Atkārtotā likuma grāmatas 22. un 23.nodaļa, kurā tiek runāts par dažādiem likumiem.

Atkārtotā likuma grāmatas 21. un daļa no 22.nodaļas lasīšana. Runājot par šīm nodaļām tika aizskartas tēmas par dažādiem likumiem, kas attiecas uz sabiedriskiem un ģimenes jautājumiem, tostarp mantojumu, kara laikā iegūto sievu, rīcību ar ogalināta cilvēka ķermeni, kā arī Dieva žēlsirdību.

Löytyykö teiltä jo oma Luottonörtti? Se näppärä naapurin ATK-tyyppi joka osaa aina auttaa kun ei jokin toimi. Olemme lähteneet rakentamaan Luottonörttiyttämme palveluiden muotoon.

Atkārtotā likuma grāmatas 20. nodaļa tiek apskatīta ar Latvijas Bruņoto spēku kapelānu diakonu Mareku Savicki. Raidījumā runājam par svētceļojumu uz nedēļas nogali Romā Jubilejas gada ietvaros, kas veltīta militārpersonām, par Atk 20 runāto gatavošanos kara darbībām un vai mūsdienās šajā nodaļā aprakstītie kara likumi ir aktuāli un tiek izmantoti.

Atkārtotā likuma grāmatas 18.nodaļas noslēguma panti par patiesa pravieša atpazīšanu, 19.nodaļa par asinsatriebību un likuma | zobs pret zobu, acs pret aci| izpratne, tiesāšanas kritēriji un zemes dalīšana. Iesākums 20.nodaļai par kara attiecībām.

Atkārtotā likuma grāmatas 11.nodaļa - Atlīdzība par paklausību

Poďte s nami na výlet do kráľovského banského mesta Kremnica. V roku 2019 tam Martin Varhaňovský oficiálne spustil výrobu tradičných Kremnických krumplov. Výroba lahodného dezertu sa tak v tomto mesta obnovila po sedemdesiatich rokoch. Tradičnú cukrársku výrobňa Atkáryho kremnických krumplov nájdeme v Kremnici na poschodí nad Informačným centrom medzi vstupnými bránami do historického centra mesta.

Brambory mají na Slovensku mnoho názvů. Každý asi zná slovo zemiak, kolem středoslovenské Kremnice se bramborám zase říká krumple. Pokud si ale jako protřelý turista objednáte kremnické krumple, můžete být hodně překvapení. Na stole vám totiž přistane drobný dezert s chutí vanilky, kakaa a ořechů. Kdysi ho vyráběla rodina cukrářů Atkáryových a na Vánoce nesměl chybět na žádném stole. Polozapomenutou sladkost dnes v Kremnici opět vyrábí rodinný podnik.

Brambory mají na Slovensku mnoho názvů. Každý asi zná slovo zemiak, kolem středoslovenské Kremnice se bramborám zase říká krumple. Pokud si ale jako protřelý turista objednáte kremnické krumple, můžete být hodně překvapení. Na stole vám totiž přistane drobný dezert s chutí vanilky, kakaa a ořechů. Kdysi ho vyráběla rodina cukrářů Atkáryových a na Vánoce nesměl chybět na žádném stole. Polozapomenutou sladkost dnes v Kremnici opět vyrábí rodinný podnik.Všechny díly podcastu Zápisník zahraničních zpravodajů můžete pohodlně poslouchat v mobilní aplikaci mujRozhlas pro Android a iOS nebo na webu mujRozhlas.cz.

All content from the Sons of UCF is brought to you by the law office of Werner, Hoffman, Greig & Garcia. With a combined 70+ years of legal experience, WHG specialize in personal injury, workers comp, veteran disability, and SSI/SSDI cases. For more information, contact them at wernerhoffman.com, or call 1-800-320-HELP. Join Eric Lopez and Trace Trylko as they debate some of the current topics surrounding UCF Sports. In this episode, the guys talk about the changes in UCF Football leadership, namely the hiring of Scott Frost as head football coach. Plus: McKenzie Milton is also back, and who might be next? Also: rate the hire for Terry, will this re-hire work, should we be concerned about the portal, and ATK trivia stumps the hosts again Be sure to subscribe to our channel to watch future episodes of Around the Kingdom, with a new drop each week.  But...Did you know that after we finish recording Around The Kingdom, hosts Eric Lopez and Trace Trylko usually spend another half hour talking, debating, and sometimes flat out arguing about various UCF topics. This week, the conversation is all about the Frost, and a little Gus. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Tällä kertaa kartanon vieraaksi saapui EU:n strategisen viestinnän erikoismies Pasi Eronen Watt.   Jaksossa keskustelemme informaatiovaikuttamisesta ja disinformaatiosta. Ja siitä, millä konkreettisilla keinoilla Suomen pitäisi kehittää informaatiovaikuttamisen torjuntaa. Entä mikä on median rooli informaatiovaikuttamisessa?  Äänijulkaisun lähdeluettelo: Vieraana Pasi Eronen Watt https://www.linkedin.com/in/peronen/ Museum of Malware Art https://museumofmalware.art United Health -tietovuoto https://www.reuters.com/technology/cybersecurity/hack-unitedhealths-tech-unit-impacted-100-mln-people-2024-10-24/ AI Cybersecurity essay competition https://bindinghook.com/ai-cybersecurity-essay-prize-competition/ SEC ojentaa tietoturvaongelmien vaikutusten vähättelystä https://client.clearygottlieb.com/51/3410/uploads/2024-10-31-sec-charges-four-companies-with-misleading-cyber-disclosures.pdf Leveling Up Fuzzing: Finding more vulnerabilities with AI https://security.googleblog.com/2024/11/leveling-up-fuzzing-finding-more.html Autonomous Discovery of Critical Zero-Days https://zeropath.com/blog/0day-discoveries XBOW https://xbow.com/ The Greatest GeoGuessr World Cup 2024 grand finals https://www.youtube.com/watch?v=4TQeElIot-4 Metal Slug Tactics https://metalslugtactics.com/ EUvsDisinfo EUvsDisinfo | Detecting, analysing, and raising awareness about disinformation - EUvsDisinfo Timo Liene: Irtoviiksimies https://suomensotilas.fi/kirjat/ Tekniikan Museon ja Suomen Tietokonemuseon yhteisnäyttely “Operatöörejä ja ATK-suunnittelijoita” https://www.tekniikanmuseo.fi/nayttely/yhteisonayttely-operatooreja-ja-atk-suunnittelijoita-suomalaisen-tietotyon-muutos/ GPT App Storessa. https://apps.apple.com/us/app/chatgpt/id6448311069 Suomen Tietokonemuseon rahankeräys tilavuokran maksamiseen (lupa RA/2024/1852): lähetä MobilePaylla tukisummasi numeroon 18353

Kristin and Molly speak about the newest release from America's Test Kitchen "When Southern Women Cook" with its editor, Morgan Bolling, and its forward writer, Toni Tipton-Martin. This is a newer format for ATK so Morgan and Toni share its journey from idea to publication, where the concept and title came from and how late night conversations inspired its creation. They talk about working with a historical consultant, the process of balancing over 300 recipes with all of the contributing essays and how it was almost split into two volumes. They share the lessons learned for the future, how investigative curiosity is involved in both recipe development and story writing and the pride they felt in bringing the expertise of so many individuals to this project. Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsSouthern Foodways AllianceCook's Country Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showWhen Southern Women Cook by ATK, foreword by Toni Tipton-Martin, edited by Morgan BollingJubilee: Recipes from Two Centuries of African American Cooking by Toni Tipton-MartinJuke Joints, Jazz Clubs, and Juice by Toni Tipton-Martin  

- Thủ tướng Phạm Minh Chính bắt đầu thăm chính thức Qatar.- Huyện ATK Định Hóa, tỉnh Thái Nguyên "thần tốc" xây dựng nông thôn mới.- Quân đội Mỹ và Hàn Quốc tập trận không quân bắn đạn thật, bất chấp sự phản đối gay gắt của Triều Tiên.- Trong bài phát biểu đầu tiên từ khi được bổ nhiệm, thủ lĩnh lực lượng Héc-bô-la tuyên bố, có thể đồng ý ngừng bắn với Israel.- Nhật Bản chế tạo bê tông không phát thải carbon dioxide để bảo vệ môi trường.- Bình luận về sự cấp thiết phải đẩy nhanh giải ngân vốn đầu tư công, khi tỷ lệ giải ngân mới đạt gần 53% kế hoạch. Chủ đề : Nông thôn mới, Không quân, carbon dioxide --- Support this podcast: https://podcasters.spotify.com/pod/show/vov1thoisu0/support

Jonathan talks with Moment Skis CEO, Luke Jacobson, about Moment's latest skis; some former Moment skis; some other companies' skis; why Hoji is a traitor; and more!RELATED LINKSGet Yourself Covered: BLISTER+Get Our Winter Buyer's GuideVIDEO: Luke J @ the Blister SummitTOPICS & TIMES:Company Overview & Mt. Rose (5:41)Factory Updates (8:43)Snowboards?? (17:08)Moment's 24/25 Lineup (22:58)Deathwish 104 & Countach 110 (23:36)Wildcat (29:32)Meridian (35:18)Countach 104 vs the old Belafonte (40:39)Commander Series & Touring Skis (45:49)ATK x Moment Voyager Evo Binding (50:31)Reverse-Camber Skis (53:17)Q's from Tyler Curle & Scott Andrus (1:00:16)CHECK OUT OUR OTHER PODCASTS:Blister CinematicBlister PodcastBikes & Big IdeasCRAFTED Hosted on Acast. See acast.com/privacy for more information.

Klusa rudenīga pastaiga gar kādu upīti vai grāvi var beigties ar pamatīgu izbīli, dzirdot skaļu plunkšķi ūdenī. Bebrs - dzīvnieku pasaules arhitekts, vienmēr aktīvs un rosīgs, ziemā ēd paša sarūpētus konservus un ir lielākais grauzējs Eiropā. Bebrs ir viena ļoti grutnīgai žurka, kas spēj nokaitināt nevienu vien mežinieku vai lauksaimnieku un vienlaikus fascinē daudzus dabas mīļotājus ar savām lieliskajām izdzīvošanas stratēģijām. Ko zinām par šo lielo "žurku", kam ir svarīga loma dabā un kāpēc cīņā ar bebru nedarbiem, svarīgi arī novērtēt šī dzīvnieka lieliskās izdzīvošanas stratēģijas? Skaidro zooloģe, Latvijas Nacionālā dabas muzeja Komunikācijas nodaļas vadītāja Inta Lange un Latvijas Valsts mežu zinātnes institūta "Silava" pētnieks, doktors Jānis Ozoliņš.   Latvijas pētnieks Madagaskarā atrod 30 centimetrus garu tūkstoškāji Šovasar starptautiskā ekspedīcijā meklēt retas dzīvnieku sugas Madagaskarā kopā ar citiem vairāku valstu dabas pētniekiem devās arī entomologs Dmitrijs Teļnovs no Latvijas, kurš tur uzgāja 30 centimetrus garu tūkstoškāji - sugu, kas pirmo un pēdējo reizi tika datēta pirms 127 gadiem. Kāpēc ekspedīcija notika Madagaskarā, kāds izskatās un kā uzvedās šis tūkstoškājis, stāsta pētnieks. „Zinātnei zudis milzu tūkstoškājis no jauna atklāts Madagaskaras džungļos” – šādu virsrakstu šovasar 14. jūlijā savā interneta vietnē publicēja starptautiskais ziņu kanāls CNN. Runa ir par zinātnieku ekspedīciju, kas pagājušajā gadā devās uz Madagaskaras salas Makiras dabas parku, lai atrastu pazudušās dzīvnieku sugas, par kurām ilgu laiku nav bijis nekādu ziņu. Starptautiskās ekspedīcijas sastāvā bija arī Londonas dabas un vēstures muzeja speciālists, Daugavpils Universitātes vadošais pētnieks un LU Bioloģijas institūta pētnieks Dmitrijs Teļnovs, kura mērķis bija atklāt zudušās airkāju vaboļu un zarkukaiņu sugas, bet tā vietā pētnieks uzgāja milzīgus teju 30 centimetrus garus tūkstoškājus. Cik patiesībā kāju ir šiem radījumiem, kā lemuri tos izmanto kā pretodu līdzekli un kāpēc tik ilgi nebija ziņu par šiem milzu tūkstoškājiem, stāsta  dabas pētnieks, bet vispirms viņš skaidro kāpēc šī ekspedīcija zudušās sugas meklēja tieši ceturtajā lielākajā pasaules salā. Pētnieks stāsta, ka novērojis vairākus eksemplārus dažādās rezervāta vietās, bet bijis pārliecināts, ka tā ir relatīvi parasta un zināma suga. Atkājums bijis patīkams pārsteigums ekspedīcijā, jo šīs sugas meklējumi nebija arī viens no ekspedīcijas mērķiem. Vēl viens pārsteigums bijis to garums. Tūkstoškājiem ir vairākas sugas, kas izaug līdz 20 cm, bet reta ir suga, kuras īpatņi ir līdz 30 cm gari. "Tūkstoškājis ir lietus mežu ir augsnes un lapu nobiru iedzīvotājs," stāsta Dmitrijs Teļnovs. "Viņš tumši rudi brūns, lai viņu būtu grūtāk saskatīt uz brūnu lapu nobiru un augsnes fona. Taustekļi un kājas ir gaiši rozā vai gaiši brūnas. Neesmu skaitījis, cik viņam ir kāju pāru. Parasti tūkstoškājim ir līdz 700 kāju pāru, bet ir arī tādi, kuriem ir 1000 kāju pāru. Domāju, ka šai sugai varētu būt ap 500 - 600 kāju pāru. Visa ķermeņa kustība ir viļņveida." Iespējams, arī šie Madagaskaras tūkstoškāji barojas līdzīgi kā tūkstoškāji mūsu platuma grādos ar kritušām lapām, iespējams, arī sēnēm. "Gandrīz visiem tūkstoškājiem, arī Latvijā un vēl izteiktāk tropos, ir ķīmiska aizsardzība, izdala diezgan stipri smirdošas vielas no ķermeņa gala dziedzeriem. Sekrēts, ko viņi izdala, bieži un arī šai sugai spēj apdedzināt ādas virskārtu. Uz ilgu laiku paliek tumši brūni plankumi uz ādas, kur bija saskare ar sekrētu. Zināms, ka Madagaskarā vairākas lemuru sugas iemācījušas izmantot šo tūkstoškāju sekrētu kā odu repelentu," turpina Dmitrijs Teļnovs. "Viņi noķer tukštoškājus un līdzīgi kā mēs lietojam dezodorantus, viņi paņem tūkstoškāji, izbrauka sev pa ķermeni un odi tajās vietās viņus nekož." Jāpiebilst, ka minētā ekspedīcija notika 2023. gada septembrī, taču tās rezultāti tika publicēti tikai šovasar un pētnieku komanda ceļojuma laikā no jauna atklāja 21 “pazudušo” sugu. Kā teic Dmitrijs Teļnovs, tad šobrīd pasaulē ir vairāk nekā 5000 augu, dzīvnieku un sēņu sugu, kas nav redzētas pēdējo 40 gadu laikā un tiek uzskatītas par pazudušām, tāpēc  svarīgi ir ne tikai glābt apdraudētās sugas, bet arī meklēt zudušās.          

For the next couple of weeks on our podcast, Proof from America's Test Kitchen, we'll bring you the back stories behind some of our most iconic recipes from the last 25 years. Hosted by longtime ATK cast member Jack Bishop.Discover the 500 Recipes that Changed the Way America Cooks in our 25th Anniversary Cookbook.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Amanda Covington, a respected Kaysville resident and friend, is an influential figure in leadership and service. Since moving to Kaysville City in 2009, with a brief interval in Washington, D.C., from 2012 to 2015, Amanda has made significant contributions to corporate communications and government relations. Currently, she serves as the Chief Communications & Government Relations Officer for the Larry H. Miller Group of Companies. Prior to this role, Amanda was the Senior Vice President of Communications and Government Relations at Vista Outdoor Inc. She brings over 20 years of expertise in leading strategies for financial communications, crisis management, media relations, corporate branding, digital media, employee relations, public policy, and community engagement. Amanda's extensive career includes roles as Vice President of Corporate Communications for ATK, an aerospace, defense, and commercial products company, and Assistant Commissioner for Public Affairs at the Utah System of Higher Education. In this position, she managed communications and legislative relations for the State Board of Regents. She also served as the Deputy for Communications and spokesperson for Utah Governor Olene S. Walker, and as the Director of Communications for the Utah Department of Transportation. Her background in broadcast journalism includes work with Utah's NBC and ABC affiliates. In addition to her professional achievements, Amanda is actively involved in several boards and advisory positions. She serves as a trustee and board member for the Walker Institute of Politics and Public Service at Weber State University, is an advisory board member for the Utah Women's Leadership Institute, and is a member of the University of Utah College of Social and Behavioral Science Advancement Board. She also serves on the board of the Utah chapter of the National Association of Corporate Directors. Amanda earned an Honors bachelor's degree in Mass Communications and a Master of Public Administration from the University of Utah. In her free time, she enjoys wake surfing, snow skiing, and traveling with her husband and two sons.          

Starptautiskās aktualitātes analizē Latvijas Universitātes profesore Žaneta Ozoliņa, Latvijas nacionālās aizsardzības akadēmijas Drošības un stratēģiskās pētniecības centra pētnieks Toms Rostoks un Māršala fonda vecākā pētniece Kristīne Bērziņa. Trauksmainā jubileja Vakar, 9. jūlijā, trīsdesmit divu Ziemeļatlantijas Līguma organizācijas jeb NATO dalībvalstu delegācijas pulcējās samitā Vašingtonā. NATO samitiem nav regulāra grafika, un alianses pastāvēšanas pirmajā ceturtdaļgadsimtā vispār notika tikai viena šāda augstākā līmeņa tikšanās. Pēc tam samiti notika biežāk, reizēm ar gada, reizēm ar dažu gadu intervālu, reizumis arī divreiz vienā gadā. 2022. gadā notika veseli trīs, no tiem viens, 25. februārī, notika tiešsaistē. Kā zināms, šogad apritēja 75. gadskārta, kopš tobrīd divpadsmit valstis Vašingtonā noslēdza alianses dibināšanas līgumu, un šim jubilejas samitam līdz ar to ir īpaša noskaņa. Frāze „NATO šobrīd ir stipra kā nekad,” pastāvīgi izskan uzrunās un intervijās, un biežuma ziņā to pārspēj vien solījumi aizsardzības budžeta apjoma ziņā un paustā apņemšanās atbalstīt Ukrainu tās cīņā pret Krievijas agresiju. Kas attiecas uz diviem procentiem no iekšzemes kopprodukta aizsardzības tēriņiem, tad lielākais vairums dalībvalstu šo kritēriju izpilda. Atpalicējos pagaidām ir Spānija, Beļģija, Turcija, Kanāda, Slovēnija un Luksemburga. Skaļie solījumi nodrošināt Ukrainai vairāk pretgaisa aizsardzības līdzekļu izskan kā drūma rezonanse kārtējam raķešu un vadāmo aviobumbu triecienam, kuru agresorvalsts raidīja pret Ukrainu pirmdien, nogalinot vairāk nekā četrdesmit un ievainojot vairāk nekā 170 cilvēkus, tai skaitā daļēji sagraujot valsts lielāko specializēto bērnu slimnīcu Kijivā. Lielais skaits krievu raķešu, kuras šai uzlidojumā sasniedza mērķus, nepārprotami ir rezultāts Ukrainas aizsardzības spēju izsīkumam, pie kura noveda Rietumu, pirmām kārtām amerikāņu palīdzības ilgstošā kavēšanās, Trampa atbalstītājiem bloķējot finansējuma apstiprināšanu Kongresā. Atkārtotās prezidentūras pretendents visai pamanāmi met savu plato ēnu pāri NATO samita norisei. Joprojām trūkst skaidra priekšstata par to, kā viņš varētu rīkoties Ukrainas un visas NATO alianses sakarā, ja novembrī atkal tiks ievēlēts, bet teksti, kurus producējušas Trampam tuvas drošības ekspertu aprindas vedina uz domām, ka Kijivu mēģinātu piespiest sēsties pie sarunu galda un atzīt Krievijas kontroli pār sagrābtajām teritorijām, kā arī atteikties no plāniem drīzā nākotnē iestāties NATO. Prezidenta Baidena uzstāšanos, uzrunājot dalībvalstu vadītājus, prese visai nepārprotami traktēja kā mēģinājumu reabilitēties pēc izgāšanās priekšvēlēšanu debatēs ar Donaldu Trampu. Jāteic, šoreiz Baidenam netrūka spara un stingrības nedz stājā, nedz formulējumos, atgādinot jau zināmās tēzes par karu Ukrainā kā cīņu par demokrātiskās pasaules nākotni. Tomēr, kā vēsta mediji, Demokrātu partijas iekšienē nerimst diskusijas par to, vai esošajam prezidentam vajadzētu turpināt sacīksti par Balto namu. Pirmdien vēl viens prominents demokrātu politiķis, senators no Vašingtonas pavalsts Adams Smits aicinājis Džo Baidenu pārtraukt savu vēlēšanu kampaņu. Miera balodis Viktors Ungārija nule bija sākusi pildīt Eiropas Savienības Padomes prezidējošās valsts funkcijas, kad tās premjerministrs Viktors Orbans 2. jūlijā negaidīti ieradās Kijivā, kur, būdams amatā jau četrpadsmit gadus, pēdējoreiz viesojās vairāk nekā pirms desmitgades. Pēc tikšanās ar prezidentu Zelenski viņš paziņoja, ka aicinājis Ukrainas vadītāju apsvērt uguns pārtraukšanu, lai uzsāktu sarunas ar agresoru. Zelenskis šos izteikumus nekomentēja. Nākamajās dienās sekoja paziņojumi no teju visām nozīmīgākajām Eiropas Savienības amatpersonām – norādot, ka Orbanam nav nekāda savienības pilnvarojuma jebkādu sarunu vešanai. Tas nekavēja jaunizšķīlušos miera balodi turpināt lidojumu pa savu trajektoriju, piektdien piezemējoties Kremlī, kur viņa un Krievijas vadoņa publiskajās izpausmēs netrūka savstarpējas labvēlības apliecinājumu. Tai skaitā Putins nodēvēja savu viesi neeksistējošā titulā – par „Eiropas Savienības Padomes prezidentu”. Prezidenta Zelenska administrācija komentējusi, ka Kijivā Orbanam neesot sniegts nekāds jauns vēstījums, kuru viņam vajadzētu nodot Putinam. Savukārt kāds anonīms Eiropas Komisijas pārstāvis paziņojis, ka šī „miera tūre” varētu maksāt Ungārijas līderim agrāk plānoto komisijas vizīti Budapeštā. Taču Orbana pašiecerētajā „miera misijā”, kā izrādās, bija paredzēts vēl viens pieturpunkts: šopirmdien viņš ieradās Pekinā un spieda roku Ķīnas līderim Sjī Dziņpinam. Arī šeit kā viesis, tā namatēvs veltīja dažu labu vispārīgu un nogludinātu frāzi miera centieniem un izcilajai lomai, kuru šai ziņā lemts spēlēt Pekinai. Kāds ir visas šīs tūres „sausais atlikums”? Pēc Orbana Maskavas vizītes Eiropadomes prezidents Šarls Mišels un pārējie padomes locekļi esot saņēmuši no viņa vēstījumu, kura saturs kļuvis zināms izdevumam „Politico”. Tas licis izdevuma žurnālistiem nodēvēt Ungārijas valdības vadītāju par Kremļa runasvīra Dmitrija Peskova līdzinieku – tik ļoti viņa vēstījums šūts pēc agrsorvalsts mēriem. Krievijas izšķirošais pārsvars kaujas laukā iestāšoties jau tuvākajos mēnešos, tāpēc esot pēdējais brīdis piedabūt Ukrainu pie sarunu galda. Kā izteicies kāds anonīms Briseles diplomāts: „Šeit neatspoguļojas nekas, nu pilnīgi nekas no visiem Eiropadomes pēdējo divarpus gadu centieniem.” Francijai netīk koalīcijas Pēc Francijas parlamenta vēlēšanu otrās kārtas prezidents Makrons var pielaikot Napoleona trijstūreni – viņa riskantais politiskais manevrs, izsludinot šīs vēlēšanas, ir attaisnojies. Ja pēc pirmās kārtas pagājušonedēļ radikāli labējie no Nacionālās apvienības jau juta valdības grožus sev rokā, tad 7. jūlija vakarā šīs cerības izrādījās izkūpējušas vasarīgajās Parīzes debesīs. Marinas Lepēnas un Žordāna Bardellas partijai, par spīti diezgan nozīmīgam pieaugumam, būs vien trešā lielākā frakcija Nacionālajā Asamblejā. Pirmajā vietā ir Jaunā tautas fronte – plašs kreiso bloks ar samērā mērenajiem sociālistiem vienā un jau krietni radikālākajiem komunistiem un partiju „Nelokāmā Francija” otrā spārnā. Prezidenta Makrona pārstāvētais liberāli centriskais bloks „Kopā”, kaut zaudējis apmēram trešdaļu deputātu vietu, tomēr noturējies otrajā pozīcijā. Tāpat apmēram trešdaļu no savas jau tā nelielās frakcijas zaudējusi liberālkonservatīvā Republikāņu partija, Piektās republikas pamatlicēja prezidenta de Golla idejiskā mantiniece. Rezultātā Francijas parlamentā tagad ir trīs apmēram vienāda lieluma frakcijas, kuras šķir visai pamatīgas ideoloģiskās plaisas. Un vispār – koalīcijas valdība, kas šķiet gluži pašsaprotams risinājums vairumā Eiropas valstu, Francijai ir kaut kas teju svešs. Pēc klasiski parlamentārās Ceturtās republikas bēdīgajām beigām smagā politiskā krīzē, Piekto republiku franči būvēja gluži citādu – ar stipru prezidenta varu un vēlēšanu sistēmu, kas gandrīz vienmēr nodrošina viena politiskā spēka noteicošu pārsvaru. Šoreiz ir citādi, un nav īsti skaidrs, kā Francija varētu tikt pie darboties spējīgas valdības. Labākās izredzes veidot kādu plašu koalīciju būtu prezidenta Makrona blokam, kā jau centriskam spēkam. Tomēr šādā koalīcijā grūti iedomāties lielāko daļu no Jaunās tautas frontes, kur pārsvarā ir radikāli kreisie. Ietekmīgais spēks te ir „Nelokāmā Francija” ar tās līderi Žanu Liku Melanšonu priekšgalā. Viņš un viņa līdzgaitnieki jau paziņojuši, ka nesaredz iespēju būt vienā valdībā ar centristiem vai republikāņiem, un saņēmuši pretī līdzīgus izteikumus. Pagaidām visai miglainas izskatās arī perspektīvas uzbūvēt koalīciju ar mēreni kreisajiem sociālistiem un mēreni labējiem republikāņiem; katrā ziņā pret šādu iespēju jau diezgan kategoriski izteicies republikāņu līderis Lorāns Vokjē. Kā izdevumam „The Guardian” izteikusies Francijas Nacionālā zinātniskās izpētes centra eksperte Izabella Ginodū: „Vai nu franču partiju vadītāji iemācīsies vest sarunas un veidot jauna tipa koalīcijas, vai arī mums ir lielas iespējas pieredzēt [..] institucionālu krīzi.” Sagatavoja Eduards Liniņš. Eiropas Parlamenta granta projekta „Jaunā Eiropas nākotne” programma.* ​ * Šī publikācija atspoguļo tikai materiāla veidošanā iesaistīto pušu viedokli. Eiropas Parlaments nav atbildīgs par tajā ietvertās informācijas jebkādu izmantošanu.

Food is one of the very best gifts you can give because it's a gift of connection. Homemade food gifts are touchingly personal and much less expensive than store-bought, and they can be created with less effort than you might imagine. In this episode, Elle Simone Scott, food stylist, America's Test Kitchen cast member, and author of Food Gifts: 150+ Irresistible Recipes for Crafting Personalized Presents, shares her best tips and tricks for making irresistible, heart-felt food gifts with style.  Born and raised in Detroit, Elle found her love for food while spending time in the kitchen with a food enthusiast family. After an internship at the Food Network, Elle discovered her inclination towards the creative aspects of culinary preparation, particularly in designing and decorating as a food stylist, which lead her to work in culinary production for The Chew, Cook's Country, Bravo, Food Network and Cooking Channel. Now Elle resides in Boston as a full time ATK cast member and food stylist, as well as focusing on her role as a board member for Ovarian Cancer Research Alliance, which Elle became involved with after her 2016 cancer diagnosis. With the release of her second cookbook, Elle continues to share her expertise, so you'll never again resort to an expensive, impersonal store-bought basket. See omnystudio.com/listener for privacy information.

Scott Sanders has over 23 years of experience as a finance/accounting and business development professional. Mr. Sanders is currently the general manager at Peterson Farms Seed, where he is responsible for the day-to-day operations of the company, helping drive forward the long-term vision by dreaming up the future for the company. Peterson Farms Seed is a privately-owned agricultural input supplier, operating in North Dakota, Minnesota, and South Dakota. Previously, Mr. Sanders has held leadership positions in the agriculture, aerospace & defense, and recruiting industries. Previous companies include Ernst & Young LLP, Alliant Techsystems, Inc. (ATK), and SkyWater Search Partners, Inc. Mr. Sanders received his Master of Science in Accounting from the University of Virginia and his Bachelor of Science in Business Finance from the University of St. Thomas (St. Paul, MN).In this episode of the Intentional Agribusiness Leader podcast, host Mark Jewell welcomes Scott Sanders to explore the nuances of intentional leadership within the agribusiness sector. Recognizing the delicate balance of stewardship and innovation, Mark and Scott dive deep into what it means to be an effective leader in the rapidly evolving landscape of agriculture.The conversation opens up with a discussion on the unpredictability of weather patterns and its implications for agriculture, then swiftly transitions into the concept of being intentional. Scott emphasizes the significance of beginning with the end in mind and outlines the importance of deliberate thinking for both personal and business growth. The dialogue further delves into the intricacies of stepping into a leadership role at a company with a strong foundational legacy, such as Peterson Farms Seed.Key topics covered in this episode include the challenges and strategies involved in talent attraction and retention. Scott shares insights from his experience in shaping a company culture that resonates with the younger workforce and stresses the value of transparency and flexibility. The discussion underscores the vital role of embodying values and setting standards that contribute to a robust and intentional workplace environment.Key Takeaways:Being intentional means starting with a clear end goal, whether it's a daily target or a long-term strategic plan.Transitioning into a leadership role in a founder-led company requires listening, patience, and respect for the existing culture.Talent attraction and retention hinge on having a culture that's not just discussed but also demonstrated through action.Flexibility in the workplace, such as the option to work from home, can greatly enhance employee satisfaction when implemented thoughtfully.Living the values you preach is crucial for leadership credibility as team members are constantly observing and emulating their leaders.Notable Quotes:"In order to be intentional, you have to know where you're going and to know where you're going, you really have to think through what the end looks like for you." - Scott Sanders"Your time is no longer your own...you do have to set aside some time every day." - Scott Sanders on finding time for strategic thinking as a leader."You have to be intentional about your mornings." - Scott Sanders on prioritizing personal time for thoughts and plans."Listening to your elders...don't think we, as a culture in general, listen enough from those that have been there before us." - Scott Sanders on valuing experience."Being selfish is the only way you can get to a point of being selfless." - Scott Sanders on the necessity of self-care for effective leadership.Join us for the full episode of the Intentional Agribusiness Leader podcast to gain deeper insights from Scott Sanders and learn more about combining strategy, intention, and...

There is a deadly war going on in Jacksonville Florida right now between two rival gangs who have taken their street beef to the studio.These two groups, ATK and KTA have taken to the airwaves for the ultimate disrespect as they discuss their street activities on wax.That disrespect led directly to a wave of violence that sent dozens to the hospital, prison and to the morgue.  (commercial at 19:03)To contact me:bobbycapucci@protonmail.comSource:https://www.firstcoastnews.com/article/entertainment/music/yungeen-ace-julio-foolio-jacksonville-rappers-rival-groups-atk-kta-in-deadly-beef-who-i-smoke-when-i-see-you/77-6d993faa-b014-4d8c-99be-de8d9fcdb948Become a supporter of this podcast: https://www.spreaker.com/podcast/the-epstein-chronicles--5003294/support.

There is a deadly war going on in Jacksonville Florida right now between two rival gangs who have taken their street beef to the studio.These two groups, ATK and KTA have taken to the airwaves for the ultimate disrespect as they discuss their street activities on wax.That disrespect led directly to a wave of violence that sent dozens to the hospital, prison and to the morgue.  (commercial at 19:03)To contact me:bobbycapucci@protonmail.comSource:https://www.firstcoastnews.com/article/entertainment/music/yungeen-ace-julio-foolio-jacksonville-rappers-rival-groups-atk-kta-in-deadly-beef-who-i-smoke-when-i-see-you/77-6d993faa-b014-4d8c-99be-de8d9fcdb948

Explore the depths of your kitchen drawers and discover a world of cooking gadgets! Unsure if they're the cream of the crop? Don't worry—Lisa McManus and Hannah Crowley from America's Test Kitchen have got you covered. Dive into the wealth of insights, tips, and tried-and-true recipes in their Kitchen Gear book, your go-to manual for all things kitchen-related.Find Kitchen Gear on shelves anywhere books are sold! About the Guest:America's Test Kitchen's Kitchen Gear book is a manual for your entire kitchen. ATK's kitchen equipment experts, Lisa McManus and Hannah Crowley (hosts of ATK's popular GearHeads YouTube show), share everything they've learned during their decades of hands-on equipment testing, from buying dos and don'ts to maintenance and cleaning tips to stories from their own experiences.Today, I'm joined by Lisa McManus. She is an executive editor for ATK Reviews, cohost of Gear Heads on YouTube, host of Cook's Illustrated's Equipment Review videos, and a cast member—the gadget expert—on TV's America's Test Kitchen. A passionate home cook, sometime waitress, and longtime journalist, she graduated from Columbia University's Graduate School of Journalism and worked at magazines and newspapers in New York and California before returning like a homing pigeon to New England. In 2006, she got her dream job at ATK reviewing kitchen equipment and ingredients and has been pretty thrilled about it ever since. Her favorite thing is to go somewhere new and find something good to eat.https://www.youtube.com/playlist?list=PLnbzopdwFrnbt5uZx46gvyskyu41z7hlQhttps://www.americastestkitchen.com/https://www.instagram.com/lisam_atkhttps://www.instagram.com/testkitchenhttps://www.instagram.com/hannah_crowley8https://www.amazon.com/Kitchen-Gear-Ultimate-Equipment-Recommended/dp/1954210698About the Host: Following the crumbs in the chaos is a full-time job as a Productivity Coach. As a busy mom of three and the founder of Chaos N' Cookies, keeping moms from crumbling is my main objective. After gaining 10+ years of experience as a Director of Marketing helping build multiple 6 & 7-figure businesses for other women I've created the Chaos Control System to equip moms to overcome their own objections so they can live the life they want to live and start that business they have always wanted. The Family Playbook, or standard operating procedure, is the tool every mama needs to save time and stress-less when chaos ensues at home. For new biz owners, I also help simplify systems on social media and other business platforms to automate processes to get their business up and running quickly and efficiently with how-tos and hands-on coaching. I have helped hundreds of women to be more productive and self-sufficient in their homes and businesses allowing them to reclaim control of the chaos. www.chaosncookies.comhttps://www.instagram.com/chaosncookies/https://www.instagram.com/theheathergreco/https://www.facebook.com/Chaos-n-Cookies-111324364538688https://chaosncookies.com/shophttps://linktr.ee/hsteinker Thanks for listening!Thanks so much for listening to our podcast! If you enjoyed this episode and think that

Despite its rich coffee and cafe culture, Italy doesn't produce its own coffee beans. One man is trying to change that, against all odds. Producer John Last reports.Thirsty for some coffee? Check out ATK's recommended Espresso Machines.Get a 14-day free trial for an America's Test Kitchen digital subscription at atkpodcast.com.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Preparing for doomsday might not be as crazy as we think. This week, we bring you an episode from 2019 that takes you inside the culinary minds of people who are ready and prepped for the worst.Stockpiling wheat at home? Try making ATK's recipe for Whole-Wheat Sandwich Bread.Get a 14-day free trial for an America's Test Kitchen digital subscription at atkpodcast.com. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It's apple-picking season, and one man, Tom Brown, is on a mission to find an elusive variety called the Junaluska before it's too late. Will Tom succeed? Claire Donnelly reports.Gone apple picking? Check out ATK's recipe for Classic Apple Pie.Get a 14-day free trial for an America's Test Kitchen digital subscription at atkpodcast.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What is nixtamalization, and why is it so important when preparing corn-based dishes like tortillas and pupusas? Navajo reporter Andi Murphy walks us through her journey of nixtamalizing blue corn, and embarks on an Indigenous information exchange with chefs, scholars, and poets in the process. Want to make your own corn tortillas? Check out ATK's recipe for Homemade Corn Tortillas. Get a 14-day free trial for an America's Test Kitchen digital subscription at atkpodcast.com. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week, we're starting autumn off right with one of our all-time favorite episodes: Fair Foods. Chris Siege reports. Craving that sugar cream pie from the Indiana State Fair? Check out ATK's recipe for Hoosier Pie. Get a 14-day free trial for an America's Test Kitchen digital subscription at atkpodcast.com See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

For hundreds of years, Japanese soy sauce was made in wooden barrels, but now, most are made in steel tanks. And some argue: It's made it less delicious. Can a group of brewers and carpenters save the art of traditional brewing? Hannah Kirshner reports. Curious about all the different varieties? Check out ATK's reviews on Soy Sauce. Get a 14-day free trial for an America's Test Kitchen digital subscription at atkpodcast.com See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In Pakistan, alcohol is banned for Muslims, who make up around 97% of the population. But, people drink, and there's even a renowned beer brewery. How do they get around the ban? Kunwar Khuldune Shahid reports. Looking for both alcoholic and non-alcoholic drink options? Check out ATK's collection of recipes from How to Cocktail. Get a 14-day free trial for an America's Test Kitchen digital subscription at atkpodcast.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Proof team presents bite-size stories on snacks and snacking. Want a snack while you listen? Check out ATK's reviews on potato chips. Get a 14-day free trial for an America's Test Kitchen digital subscription at atkpodcast.com.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Proof contributor Eliza Rothstein heads to Broadway to get a behind-the-scenes look at how the pies from Sweeney Todd are made. We hear from the actor playing Mrs. Lovett, and dive into the history of food props.Want to learn how to make one of the best pies in town? Check out ATK's recipe for Natchitoches Meat Pies.Get a 14-day free trial for an America's Test Kitchen digital subscription at atkpodcast.com.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

“The largest corporations that spend the most on business travel are generally at about 75% of their 2019 spend, and they seem to be plateauing there. The growth is really coming from the small and mid-sized enterprises – those are the ones that are powering the recovery.” - Scott Gillespie, Founder & CEO of tClara The current state of business travel is in an interesting place, characterized by a healthy dose of cautious optimism and adaptability that's counter-balanced by concerns over climate implications and the rising cost of travel. The post-pandemic “recovery” that we all expected is indeed underway, but it has also exposed some hesitancy in the market as some business travelers have grown to prefer the convenience (and low cost) of Zoom over in-person travel.    To discuss this and more, I recently welcomed back Scott Gillespie to the podcast. Scott is the founder and CEO of tClara, a company that provides advice, thought leadership, and innovation to business travel industry stakeholders. Scott is an industry-leading expert on travel strategy, carbon emissions, justifiable travel, traveler friction, and trip valuation. He has also worked across the travel industry and got his start in the ATK strategic sourcing practice of the 1990s while managing the corporate travel category. Scott was first on the podcast all the way back in 2016, and we recently reconnected over a piece of research that he has undertaken called “The Justified Business Trip” that measures the ROI of individual business trips and its usage in managing travel demand. In this episode, we also discussed the current health of the business travel category. Scott has recently attended the 2023 GBTA conference, and I started by asking him some of his takeaways from the event. We covered things like: Key factors driving the recovery of the business travel industry Most common pain points in business travel Quantitative models for justifying business trip expenses How to differentiate low-value from high-value trips and prioritize your company's or team's travel budget accordingly Links: https://www.tclara.com/register-for-tjbt https://www.linkedin.com/in/scottgillespie2008/  

How did the U.S. military create a pizza that warfighters could eat in the battlefield? The Proof team follows the 5-year journey to create the world's most shelf-stable pizza.Get a 14-day free trial for an America's Test Kitchen digital subscription at atkpodcast.com. Craving pizza now? Check out ATK's reviews on Frozen Pepperoni Pizza. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.