Podcasts about Bake

(00:00-17:20) Doug says the lede is Spain winning the World Cup, and frankly, the dais is shocked. The totality of sports viewing was quite nice yesterday. Jackson's buddy hit a 5-leg future Champions parlay and got paid handsomely. Never go Full Strode. That's why Martin has the C on his sweater. Sad day for the Cardinals but the navy caps sure looked good.(17:28-56:12) Doug looks like he did a rail. Jackson got a bad haircut and needs 10 days for it to bake. All hell broke loose yesterday in the Cardinal bullpen. Audio of Oli Marmol talking about the disappointing loss. McGreevy with another McGreevy-esque start. What's going on with Dustin May? Steven Time is all fired up. If this show was intelligent, no one would listen to it. Doug wolfed down two turkey burgers, chips, and an icre cream bar. TMA prom. Steve from Birmingham wants to talk about it. He says the Cardinals won't make the playoffs and Roy Oswalt is a partner.(56:22-1:12:45) Feliz Cumpleaños Carlos Santana. Michelle Branch or Vanessa Carlton? TMA Rankings. ATMA Mondays. Audio of Mark Goldbridge reacting to Argentina fighting Spanish players after the game. Bieber killed the vibes at the halftime show. Uncomfortable with the whole Madonna situation. SEC Media Days. Hop to it, Toots.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week's Throwback Thursday episode tackles one of the biggest challenges facing retreat leaders today: Pricing. Because let's be honest... Most retreat leaders aren't struggling because they don't know how to host a great retreat. They're struggling because they're underpricing their expertise, their experiences, and the transformation they provide. In this popular episode, Shannon Jamail sits down with retreat pricing expert Erin Haag to discuss the difference between attracting price shoppers and attracting value-driven buyers. Together they explore why so many retreat leaders: charge too little work too hard take on too much risk and end up making far less profit than they should You'll learn why pricing isn't just about covering costs—it's about creating a sustainable business that allows you to serve your guests at the highest level. Shannon and Erin also discuss: Why low pricing often attracts the wrong buyers The difference between price-sensitive and value-focused guests Why premium retreats often perform better during economic uncertainty The hidden costs of underpricing How to communicate transformation rather than features Why retreat leaders need to stop charging based on fear Whether you're hosting your first retreat or your fiftieth, this episode will challenge how you think about pricing and profitability. Because transformational experiences deserve transformational pricing. What You'll Learn in This Episode The difference between price shoppers and value shoppers Why underpricing hurts both you and your guests How to price retreats for profit and sustainability Why premium retreats can be more resilient during economic shifts The importance of communicating value over cost Common pricing mistakes retreat leaders make How pricing impacts the type of guests you attract Key Takeaways Price Determines Who You Attract The guests attracted to a $2,000 retreat often have different buying motivations than those investing $7,000 or more. Underpricing Creates Problems Many retreat leaders think lower prices mean more bookings. Often, the opposite is true. Retreats Are Not Vacations You're not selling a hotel room. You're selling transformation, growth, support, community, and results. Profitability Matters A retreat that breaks even isn't necessarily successful. Retreat businesses must be profitable to remain sustainable. Value-Based Buyers Think Differently When guests understand the value of the experience, price becomes only one part of the decision.   The Retreat Leaders Podcast Resources and Links: Join our Mastermind in Austin! Learn to Host Retreats Join our private Facebook Group Get your legal docs for retreats Join our LinkedIn Group Apply to be a guest on our show Grab the AI + SEO Mini Course Grab the Pitch to Profit Mini Course   Thanks for tuning into the Retreat Leaders Podcast. Remember to subscribe for more insightful episodes, and visit our website for additional resources. Let's create a vibrant retreat community together!   Subscribe:  Apple Podcast | Google Podcast | Spotify ------------ TIMESTAMPS Throwback Thursday Introduction (00:00:00) Shannon introduces this archived episode with Erin Haag and explains why the conversation around retreat pricing is still so relevant today. Why Pricing Matters in the Retreat Industry (00:00:17) Shannon shares why pricing remains one of the biggest challenges retreat leaders face, especially when they are delivering transformational experiences but not making enough profit. A Retreat Is Not Just a Vacation (00:01:09) Shannon reminds retreat leaders that retreats are experiences that create change, and believing in the value of the offer is essential. Welcoming Erin Haag Back to the Show (00:01:55) Shannon welcomes Erin Haag back to the podcast and shares why they are aligned on the topic of retreat pricing, even though their pricing models are different. The Problem With Underpricing Retreats (00:02:20) Shannon and Erin discuss why retreat leaders often get stuck in their heads around pricing and how undercharging can hurt both the host and the industry. Retreats Are a Business (00:03:19) Erin explains that retreats must be profitable if they are being run as a business, not a nonprofit or hobby. The Facebook Pricing Debate (00:04:10) Erin shares the story of a Facebook post where a retreat leader asked for advice after raising her retreat price to $6,000. Higher Priced Retreats Are Easier to Sell (00:05:02) Erin explains why higher priced retreats can be easier to sell because they attract value-based buyers instead of price shoppers. Tiffany's Buyers vs. Claire's Buyers (00:05:25) Erin uses the comparison of Tiffany's and Claire's shoppers to explain how price impacts the type of buyer a retreat attracts. The Economy and High-Ticket Retreat Buyers (00:08:10) Shannon and Erin discuss why lower-ticket buyers may be more affected by the economy, while value-based buyers are still willing to invest in premium retreats. Matching Price With Value (00:09:18) Shannon and Erin clarify that higher prices must be supported by higher value, luxury experiences, and a clear transformation. Building Profit Into Retreat Pricing (00:10:31) Erin shares how she recommends retreat leaders build in a minimum profit goal and aim for healthy profit margins when pricing their retreats. Don't Shortchange Yourself or the Industry (00:11:23) Shannon encourages retreat leaders to stop underpricing and instead use their profit to support themselves, hire others, give back, or create scholarships. Why Underpricing Hurts the Market (00:12:00) Erin explains how underpriced retreats condition buyers to expect unrealistic pricing and make it harder for professionals in the industry to earn sustainably. Income Can Match Impact (00:12:49) Erin talks about why women in the retreat industry need to make money and how that money often gets reinvested into families and communities. Selling the Transformation, Not the Thing (00:15:05) Shannon explains that retreat leaders are not just selling rooms, meals, or activities. They are selling the full experience and transformation. Why Women Struggle More With Pricing (00:15:36) Shannon shares what she has noticed as a venue owner: men often charge more confidently for retreats, while women tend to struggle with pricing. Money Mindset and Limiting Beliefs (00:16:19) Erin and Shannon discuss how women have often been conditioned to see money conversations as taboo, which can impact pricing confidence. How to Shift From Low Pricing to Higher Value (00:17:43) Shannon asks Erin how retreat leaders who have been underpricing can begin to make the switch to more profitable pricing. Start With the Math (00:17:57) Erin recommends looking at past retreat numbers, cancellations, profit, hours worked, and actual earnings to make pricing decisions from data instead of emotion. Calculating Your True Hourly Rate (00:19:05) Erin explains how retreat leaders can calculate what they really earned for their time and why many would never accept that rate in another job. Bake in the Value of Transformation (00:20:32) Erin explains that many retreat leaders forget to price in the transformation their retreat provides, not just the logistics of the trip. Price Shoppers Nitpick Every Detail (00:21:05) Erin shares how price shoppers often compare retreats to what they could book on their own, missing the deeper value of the retreat experience. Attracting Value-Based Retreat Guests (00:22:24) Erin explains that higher priced retreats help position the transformation and unique experience as part of the value. How to Work With Erin (00:24:00) Shannon asks Erin how retreat leaders can connect with her and learn more about profitable retreat pricing. Erin's Free Retreat Pricing Resource (00:24:12) Erin shares her free guide with top tips for hosting profitable retreats and explains where listeners can find it. Final Thoughts on Pricing and Profitability (00:25:05) Shannon closes the conversation by emphasizing the importance of guidance, self-belief, and profitable pricing in helping the retreat industry grow in a healthy way.

Send us Fan MailThe Bite Me Version of Alice B. Toklas's Hashish Fudge: No Bake Cannabis Stuffed Dates.A cookbook from 1954 quietly slipped a cannabis “hashish fudge” recipe between roast chicken and jam and later editions removed it. That little act of edible history still matters, so we're giving it a modern upgrade that works in real life, especially when it's too hot to even think about turning on the oven. I'm remaking the idea as no-bake stuffed Medjool dates: whole dates split into pockets and filled with a spiced, fruit-and-nut mixture built around infused butter or infused coconut oil.If you make these, share how they turned out, and please subscribe, leave a review, and send this to a friend who wants better no-bake edibles with clear dosing math.Ask a question for the upcoming Listener Q&A HERE or send an email to stayhigh@bitemepodcast.com.Support the show Visit the website for full show notes, free dosing calculator, quiz, recipes and more. 

Happy feast of Our Lady of Mount Carmel! On today’s show, Matt Swaim and Anna Mitchell welcome Steve Ray to discuss his experience of leading pilgrimage groups to Mount Carmel. Other guests include Dr. John Bergsma on Elijah’s connection to Mount Carmel, and Gary Michuta to explore more Old Testament prophecies about the Messiah. Plus news, weather, sports, and more… ***** Morning Offering of St. Therese of Lisieux O my God! I offer Thee all my actions of this day for the intentions and for the glory of the Sacred Heart of Jesus. I desire to sanctify every beat of my heart, my every thought, my simplest works, by uniting them to Its infinite merits; and I wish to make reparation for my sins by casting them into the furnace of Its Merciful Love. O my God! I ask of Thee for myself and for those whom I hold dear, the grace to fulfill perfectly Thy Holy Will, to accept for love of Thee the joys and sorrows of this passing life, so that we may one day be united together in heaven for all Eternity. Amen. ***** RECIPES FROM RITA: ANY FRUIT COBBLER Double ingredients for a 9×13 pan. Ingredients: 6 tablespoons butter, melted3/4 cup all purpose flour3/4 cup or so sugar plus a bit extra for sprinkling on topDash salt1 teaspoon baking powder3/4 cup or so milk (enough to make a smoother batter)1 teaspoon vanilla3 cups fresh fruit – your choice Instructions: Preheat oven to 350 and place rack on top (this helps brown the top)Pour melted butter in 8×8 pan or 2 quart casserole.Whisk together flour, sugar, salt.Pour in milk and vanilla and whisk to a smooth batter.Pour batter over butter. Don’t stir.Add fruit, then sprinkle with extra sugar.Bake until top is golden and cobbler bubbles, about 40 to 50 minutes or so. As cobbler bakes, fruit falls to the bottom and batter rises to the top, making a cobbler crust.See omnystudio.com/listener for privacy information.

Σε αυτό το επεισόδιο ο Καρκ φέρνει τον Μάνο στα λημέρια του ΦΟΥΛ για να γράψουν επεισόδιο παρέα. Τα πόντκαστ βέβαια είναι ο φυσικός χώρος του Μάνου. Μήπως έκανε ένα τεράστιο λάθος;Ολόκληρο το ΦΟΥΛ επεισόδιο!#karq #manosΜία παραγωγή του Shake n' Bake.

(July 14, 2026 - Hour One)On the show tonight (All Times Eastern):9:14pm - David Gafford - The Barbecue Lab9:35pm - Robert Moss10:14pm - Roger Dahle - Weber/Blackstone CEOAll this plus a new "Would You Rather" YouTube Poll Question of the week and results from last week's poll.The BBQ Central Show SponsorsPrimo GrillsFireboardMicallef Cigars – Premium Hand Rolled Cigars

Study the daily lesson of Sefer HaMitzvos for day 163 with Rabbi Mendel Kaplan, where he teaches the mitzvah in-depth with added insight and detail.

Study the daily lesson of Sefer HaMitzvos for day 163 with Rabbi Mendel Kaplan, where he teaches the mitzvah in-depth with added insight and detail.

D&P Highlight: Has the take and bake model lost its luster? Are we too lazy for it? full 330 Tue, 14 Jul 2026 18:55:00 +0000 LckroM6vPQqfz5GC17fRZk7EHcQF2e50 news The Dana & Parks Podcast news D&P Highlight: Has the take and bake model lost its luster? Are we too lazy for it? You wanted it... Now here it is! Listen to each hour of the Dana & Parks Show whenever and wherever you want! © 2025 Audacy, Inc. News https://pla

What sweet treats do you make when you feel like hosting, but temperatures are climbing, and you can't imagine turning on an oven?This week we're re-releasing a fan-favorite episode. We're sharing our tried-and-true easy summer dessert recipes to make at home, all with zero cooking required!By the end of this episode, you'll discover:How to stay cool with a refreshing icebox cake and an over-the-top frozen pieA classic Midwestern cookie loaded with chocolate and peanut butterA make-ahead dessert that maximizes seasonal fruit and is perfect with a scoop of vanilla ice creamTune in now to add sweetness to your summer gatherings with these exciting and easy no-bake desserts!***For more recipes and cooking inspiration, sign up for our free Substack here.And join us on our live monthly calls by upgrading your subscription to paid!***Links:Sonya's raspberry mocha icebox cake, strawberry tiramisu, and fruit compote recipesIna Garten's mocha icebox cakeChocolate wafers for icebox cake18 ice cream pie ideas from Taste of HomeNot-so-classic peach melba from David Tanis for the NY TimesClassic Scotcheroos recipes from Tastes Better From ScratchBuckeyes recipe by Tammy Winters for All RecipesTricia Yearwood's no-bake rocky road barsAll the rocky road bar combos on TikTokIna Garten's limoncello fruit salad recipe****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Mary teaches how to bake a delicious, three-tier pineapple based sponge cake perfect for a surprise party. If you would like to follow along with the recipe, please click here. We would love to see how this recipe turns out for you! Please WhatsApp your home baking images to 089-4672000 or info@radiomaria.ie. L'articolo E38 | Let's Bake – Surprise Party Cake proviene da Radio Maria.

What if the biggest risk in your portfolio isn't a crash, a recession, or even inflation, but the very human urge to believe that whatever just worked will work forever? Bill and Jackie sit down with Ben Carlson of A Wealth of Common Sense and Animal Spirits for a market-history masterclass that somehow manages to be equal parts calming, nerdy, and deeply practical. This one is for anyone who's ever stared at their portfolio, read one scary headline too many, and wondered whether simplicity still works. Ben's answer is basically yes—but only if you understand the risks, respect your own behavior, and build a portfolio you can actually stick with. This episode covers: Ben Carlson's "Bob" thought experiment and why even terrible market timing can still work out over the long run Why dollar cost averaging often beats waiting for the perfect entry point The psychology of lump-sum investing versus spreading money out over time What inflation looked like before World War II versus in the modern era How to think about inflation through a personal-finance lens, not just an investing lens Why housing, transportation, income growth, and stocks are major inflation defenses What Japan's lost decades teach us about home-country bias and international diversification Why diversification matters even more in retirement because of sequence-of-returns risk How to think about bonds, cash, duration, and risk tolerance in a more nuanced way . === SUPPORT  THE  SHOW ===

Published 12 July 2026For a week where I thought there was no chance of pulling an ep' together we have pulled out a beauty. A game changer for many sailors even. We discuss safety and how to approach it with John Schafer from the Ministry of Sailing. John has just released a book called "Safety is Second - Sailing Leadership, Teamwork & Risk Assessments Come First". We also cross live to the Pac Cup and go onboard Shake and Bake as it races across the Pacific. There is plenty to interest you here. Enjoy!#ministryofsailing #paccuprace #disrupta_ #vaikobi #vaikobisail #radixnutrition #barkarate #sailingpodcast  #barkarateconversations #worldsailingofficial #sailing #boat #ocean #sport #voile #sail #sea #offshore #sailors #sailingworld #extremesailing #foils #yacht #yachts #saillife #instayacht #sailingblog #instasail

This episode of the Wake & Bake Show gets a cinematic twist as filmmaker Treagan Kier joins us in the studio for a conversation about independent filmmaking, the explosion of Detroit's movie scene, and what it really takes to build a film career without waiting for Hollywood to call.From producing multiple feature films that have landed on Tubi to creating opportunities for Detroit actors, writers, and creatives, Treagan has been proving that major stories can be told right here in the Motor City. We dive into his filmmaking journey, the grind behind independent productions, the rise of Tubi as a platform for Black filmmakers, and why Detroit continues to become one of the hottest places for independent cinema.Of course, we couldn't let him leave without talking about his highly anticipated new action-thriller Bullet Proof Soul, premiering later this month in Detroit before making its way to audiences everywhere. Expect behind-the-scenes stories, lessons learned, and a look inside the creative process of bringing an independent action film to life.And because this is the Wake & Bake Show, the conversation doesn't stop with movies. We also discuss entrepreneurship, building your own lane, the future of Detroit entertainment, and whether independent filmmakers are finally changing the rules of the industry.If you're a filmmaker, actor, content creator, entrepreneur, or just someone who loves seeing Detroit win, this is an episode you don't want to miss.

Things get wild on the highway as the Erwins tackle listener mail, look for unreleased country tracks, and aggressively defend Karen Peck from a "Scorch" request. Tune in for a passionate breakdown of college football playoff expansion, some highly intense food-app pet peeves, and the definitive reason why you should never try to handhold a fundraising softball team.Send your comments, feedback, and questions to ⁠⁠⁠⁠⁠⁠⁠⁠FourKPod@yahoo.com⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Apple Podcasts, Spotify, Google Podcasts, or wherever you listen to podcasts.We'd love you to leave us a five-star review and share this podcast with your friends.Listen and follow on all platforms: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://ErwinPodcast.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠View upcoming tour dates at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://ErwinMinistries.com/Tour⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hosted by Keith, Kody, Kris, and Katie ErwinProduced by Luke Clayton and ⁠⁠⁠https://IncreaseCreative.Co ⁠

The Universe has a unique way of communicating with us, but often we're too distracted to notice the signs we're given. Sometimes we do notice the signs, but quickly disregard them as mere "coincidence". But what if that repeated number, animal visitation, reoccurring symbol or song, or electrical occurrence isn't a coincidence at all? What if these are truly signs from the Divine? Is it possible that our passed loved ones, ancestors, guardian angels, and spirit guides really are working to get our attention each day? As we wander through the lush summer woods, consider the signs that have come into your life. Is it time to start paying attention? What am I reading?The Reimagining of Thornwood House by Jaleigh Johnson https://bookshop.org/a/111301/9798217188819The Power of Fun: How to Feel Alive Again by Catherine Price https://bookshop.org/a/111301/9780593241424https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?One Way by Twenty One Pilots What's for dinner?Mediterranean Orzo SaladIngredients: I lb orzo pastaCherry tomatoesCucumbersBell pepper GarlicPickled onions & juice Capers Juice of 2 lemonsHandful of fresh basilHandful of fresh dill1 can chickpeas, rinsed and drained 2 tablespoons olive oilFresh grated Parmesan cheeseSalt & pepper Instructions: Cook pasta according to package. Chop veggies and herbs. Mix together olive oil, lemon juice, minced garlic, and pickled onion juice in a large bowl. Add cooked pasta, coat thoroughly. Add veggies, herbs, and chickpeas. Grate Parmesan over the top, mix again. Season with salt and pepper. Enjoy! Lavender Brownies Ingredients:1 1/3 cups all purpose flour1 teaspoon baking powder½ teaspoon sea salt1 cup unsalted butter3 teaspoon dried lavender flowers1 cup cocoa powder1 cup sugar4 eggs 1.5 teaspoon vanillaInstructions:Pre-heat oven to 350 F.Line of 8x8 baking pan with parchment.Combine the flour, baking powder and salt in a small bowl and set aside.Melt the butter in a small pot over very low heat.When melted, add the dried lavender. Stir gently to cover all flowers.On very low heat, allow the flowers to impart their flavour into the butter.After about 8 minutes, remove the pot from the heat. Strain the butter into a medium sized bowl.Stir in the cocoa. Blend in the sugar, eggs and vanilla.Add the dry ingredients. Blend all together and spoon into the pan.Bake for 30-35 minutes. Enjoy! The Hearth https://thehearth.circle.so/c/invitiationSupport the show

This lemon pudding never gets boring – it's tangy and vibrant, light and soft in texture. A great way to take advantage of in-season lemons and use up any less-than-fresh yoghurt. Waste not, want not! Makes 4 ramekins or one larger pudding Ingredients 2 tbsps. butter, softened ½ cup sugar Zest from two lemons Juice of one lemon 2 heaped tbsps. flour 2 large eggs (or 3 small), separated 1 ¼ cups plain yoghurt (stale is ok) Whipped cream to serve Zest to serve Method Preheat the oven to 160C. Grease four individual ramekins/soufflé dishes (or one medium sized ceramic dish) liberally with butter. Cream the butter and sugar, then stir in zest and lemon juice, flour, and egg yolks. Mix well, then add yoghurt and stir to combine. Beat the egg whites until stiff, and gently fold into the above mixture. Gently pour the mixture into your prepared dishes and place these in a roasting dish. Pour boiling water around them, coming to about halfway up the ramekins. Bake for 30-35 minutes (or 50-60 minutes if one large pudding) or until golden and slightly crunchy on top, and spongy with some thick custard-like lemony goo in the bottom. Serve with whipped cream and extra zest. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Ο Jaylen Brown, μετά από 10 χρόνια, δεν είναι πια στους Celtics. Στο PlayStation 6 δεν θα υπάρχουν πλέον physical discs. Αλλαγές, αλλαγές, αλλαγές. Από αυτές τις αφορμές ξεκινάει το νέο επεισόδιο και, μέσα από τις στήλες, ξεφεύγει... τελείως. Στα διάσημα λόγια του Χιντέο Κοτζίμα, καλή ακρόαση! Correspondent της εβδομάδας ο Καρκ.Προτάσεις της εβδομάδας:Βιβλίο: Paper Girl, Beth Macy (Μάνος)Stand-up: Daniel Sloss, 9/9, θέατρο Άλσος (Δομήνικος)

This month, the Bake Club welcomes its first ever guest recipe developer, Test Kitchen Editor Rebecca Firkser, to discuss her recipe for the oh-so-cute Tiny Tomato Galettes. (For the uninitiated, explains Rebecca, a galette is just “a freeform open-faced pie” filled with… well, whatever you want.)  On the latest episode of BA Bake Club, Jesse, Shilpa, and Rebecca take your questions, walking through the difference between a pie and a galette, how to avoid a soggy bottom, and why mayonnaise is that girl – at least when it comes to this recipe. Plus, they bestow the honor of Baker of the Month on one talented Bake Clubber – and try to stump each other with ingredients. How will soy milk and spam galette? You'll have to listen to find out. We'd love to hear from you! Send your questions to BA Bake Club! Find us on Substack or send us a voice memo to bakeclub@bonappetit.com. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Mary teaches how to bake a Summer rhubarb & brown butter tart. This scrumptious tart features roasted glazed rhubarb, a brown butter filling and delicious syrup. If you would like to follow along with the recipe, please click here. We would love to see how this recipe turns out for you! Please WhatsApp your home […] L'articolo E37 | Let's Bake – Summer Rhubarb & Brown Butter Tart proviene da Radio Maria.

Fresh Flounder with Capers and Horopito Butter Horopito is a native shrub, which is also known as the pepper tree, and it lends a lovely spicy flavour to flounder in this dish. Serves 6-8 Ingredients 3 fresh flounder 4 tablespoons butter, softened 3 tablespoons finely chopped parsley 2 tablespoons, capers ½ teaspoon horopito 1 teaspoon sea salt 1-2 lemons, sliced thinly Method Heat the oven grill to high. Lay the flounder onto a large shallow baking tray and make a few cuts in the grey side of each of the flounder. Mix together butter, parsley, capers, horopito, and salt, and rub this into the cuts and skin. Scatter over lemon slices. Grill on high for 12-15 minutes or until butter is bubbling and fins crisp a bit. Change the oven from grill to bake at 180C, and cook for a further 7-10 minutes or until flesh is cooked through. Squeeze some of the cooked lemon over and serve at the table! Nici's note: Horopito is great for relieving stomach aches and toothaches, and it is available from various specialty or online food stores. Try this one. Kūmara hashbrown with nasturtium salad I use the purple/red kūmara for this recipe as it's less watery and crisps up beautifully. Wild nasturtium leaves and flowers make a beautiful salad to go with this hashbrown. Serves 6-8 Ingredients 1kg red kūmara 1 large onion, grated ½ cup finely chopped fresh herbs – parsley, rosemary, sage etc ½ teaspoon each sea salt and horopito (or use black pepper) ¼ cup cooking oil ½ cup sour cream Juice from one lemon 2 cups small nasturtium leaves and flowers Method Heat oven to 200C. Grate the kūmara onto a clean tea towel or chux cloth, gather the edges and wring to squeeze out the excess moisture. Transfer the kūmara to a large bowl and add in grated onion, fresh herbs, salt, and horopito, and half the cooking oil. Stir to combine. Pour the remaining oil into an ovenproof pan or dish. Tumble in the hashbrown mixture to form an even layer. Don't press down, it will settle as it cooks. Bake for 30 minutes or until crispy and cooked through. Mix sour cream and lemon juice and spoon this over the cooked hashbrown. Top with nasturtium leaves and flowers and serve in wedges. LISTEN ABOVE See omnystudio.com/listener for privacy information.

No-bake peanut butter and jelly thumbprint cookies are a fun addition to any holiday cookie tray! Recipe: No-Bake Thumbprint Cookies from TheCookful. Here's the Recipe Of The Day podcast episode page with all of our recipe links, and you can subscribe to the show there too. Join my COOKforTWO Community here! Follow me on social media TikTok, Instagram, Facebook, or PinterestGet My Newsletter! Websites: COOKtheSTORY.com and TheCookful.com Let's get cooking! -Christine xo

This is the last episode of season 5 and  i reflect on lessons learnt from  this season. From conversations i have had with with guest, stepping out of my comfort zone, researching trends in the cake world. Its been a very interesting season with the cake world consistently evolving.The whats trending segment touches on cake pops, Christmas and Instagram instants.Its been a great season, enjoy the summer and see you in September for season 6If you have a question or feedback about this episode you can message me here. Thank you for listeningYou can connect with me via:Instagram: Adventures in KakelandAdventures in kakeland studio: Creative projects, custom GPTs, books and resourcesPublished books for hobbyist and cake business owners.A food management system: for small home based food businesses Bake -cover-finish -deliver: undated Weekly baking plannerCake business order form bookCake business Social media plannerDated weekly cake business planner (2026)My Business social media channelsInstagram: Kake and CupkakeryFacebook: Kake and CupkakeryWebsite:...

Mary teaches how to bake a Dutch Baby Pancake, a flan style pancake filled with delicious berries. If you would like to follow along with the recipe, please click here. We would love to see how this recipe turns out for you! Please WhatsApp your home baking images to 089-4672000 or info@radiomaria.ie. L'articolo E36 | Let's Bake – Dutch Baby Pancake proviene da Radio Maria.

What does it take for a baking company to thrive for more than a century? In this episode of Bake to the Future, host Anne Fairfield-Sonn sits down with Jesse Amoroso, President & COO of Amoroso's and Dave Marcucci, President of Gonnella Baking Company, two family-founded businesses that have been feeding communities for over 100 years. Together, they explore how these legacy companies have sustained growth across generations, balanced tradition with modernization, and adapted to evolving consumer preferences in an ever-changing marketplace. From preserving institutional knowledge to attracting new talent and responding to shifting trends, this conversation highlights what it truly means to innovate while honoring heritage. Tune in to hear how Amoroso's and Gonnella continue to evolve, lead, and shape the future of commercial baking and what advice they have for the next generation of baking businesses aiming for long-term success. With special guests: Jesse Amoroso, President & COO of Amoroso's Baking Company and Dave Marcucci, President of Gonnella Baking Company Hosted by: Anne Fairfield-Sonn, Director of Marketing and Communications, American Bakers Association

The Wake & Bake Show is LIVE from the 48205!Today's conversation is loaded with the biggest headlines and the realest opinions you won't hear anywhere else.This episode, Q. Lewis, Monk Money and Angry Man break down the latest developments surrounding rising tensions in the Middle East and ask whether Americans have become desensitized to global conflict. Then the crew shifts gears to debate whether the BET Awards still represent Black culture—or if social media has officially taken over.Plus, with AI becoming part of everyday life, we ask the question everyone is thinking:Is artificial intelligence making people smarter... or just making us lazy?As always, expect hilarious takes, passionate debates, Detroit perspectives, and unfiltered conversation on politics, entertainment, technology, relationships and everything happening in the culture.

Caramelised Pork Claypot Serves 2 300g cubed pork – use shoulder, pork fingers (which are belly), or chops 1 medium onion, sliced 1 carrot, chopped into lengths 1 tsp grated ginger ½ red chilli chopped finely Sauce: 2 tablespoons fish sauce 1 tablespoon dark soy sauce 1 tablespoons palm sugar or brown sugar 1 teaspoon sesame oil Lemon juice Splash rice vinegar (optional) Decent grind of black pepper Preheat an oven to 180°C. In a bowl toss everything together. Place in a clay pot or ovenproof dish with a lid. Add enough water to reach nearly halfway up the ingredients. Bake until the pork is meltingly soft and the sauce is syrupy - about one hour or a little longer. Take the cover off for the last 10 minutes to help it reduce and syrup up. Serve with rice. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Mary teaches how to bake a Foxford Sponge Cake, a decadent double layer sponge cake. If you would like to follow along with the recipe, please click here. We would love to see how this recipe turns out for you! Please WhatsApp your home baking images to 089-4672000 or info@radiomaria.ie. L'articolo E35 | Let's Bake – Foxford Sponge Cake proviene da Radio Maria.

What do GLP-1 medications mean for the future of commercial baking? In this episode of Bake to the Future, host Anne Fairfield-Sonn speaks with Keith Albright, Senior Insights Manager for Bakery at Cargill, about how rising GLP-1 adoption is influencing appetite, portion sizes, nutrition priorities, and overall bakery demand. They explore how the industry can adapt to consumer changes and what actions commercial bakers should be taking now. Tune in for timely insights to help your business stay ahead. With special guest: Keith Albright, Senior Insights Manager for Bakery at Cargill Hosted by: Anne Fairfield-Sonn, Director of Marketing and Communications at the American Bakers Association

Martin Bosley joins Emile to share this recipe. You can replace the prunes with fresh dates if you wish, just make sure both have been pitted before using them. You will need a pie dish with a removable base about 20cm in diameter. Recipe below! Prune and Mascarpone Tart with Port Syrup Serves 12 600g Prunes or dates, pitted 100g Raw sugar 750ml Port 500g Sweet Pastry - store-bought is fine 60g Caster sugar 4 lemons, for the juice 600g Mascarpone 600ml Cream Put the pitted dates or prunes, the juice of 3 lemons, the raw sugar and port into a saucepan and pace over the heat. Bring to a simmer and cook for about 10 minutes. Remove from the heat and strain the dates from the syrup and set aside to cool. Place the syrup back in the saucepan and simmer until thick. Heat the oven to 200C. Rollout the pastry into a circle larger than the pie plate, leaving enough pastry to fold up around the edges. Carefully lift the pastry up and onto the pie plate, patching it up if required. Leave the excess pastry hanging over the edges. Line the pastry case with foil or baking paper, filled with baking beans or rice. Leave to chill in the fridge for 20 minutes. Bake the pastry case for 20 minutes, lift out the parcel of beans and return the pastry shell to the oven for another 10 minutes until pale gold in colour and dry to the touch. Beat the caster sugar, juice of one lemon, the mascarpone and cream until firm. Chop one third of the drained marinated prunes into the mascarpone mixture and combine together. Fill the tarts with the mascarpone and arrange the remaining prunes across the top. Pour the reduced syrup over the top just before serving.

Delicious and with a big protein punch, this vegetarian quinoa bake is a favorite for meatless dinners. Recipe: Italian Cauliflower and Quinoa Bake from COOKtheSTORY. Here are the links mentioned in this episode: Seasoning Blends on TheCookfulHomemade Italian SeasoningHomemade Italian Sausage Seasoning Blend Here's the Recipe Of The Day podcast episode page with all of our recipe links, and you can subscribe to the show there too. Join my COOKforTWO Community here! Follow me on social media TikTok, Instagram, Facebook, or PinterestGet My Newsletter! Websites: COOKtheSTORY.com and TheCookful.com Let's get cooking! -Christine xo

JB and Billy are live at the Triple MCG ahead of State of Origin Game 2. Billy kicks us off with the All Sports Report - where a French tennis player has caused a stir for his post-game interview antics. Hayden and Nat battle it out inthe Hump Day Quiz, then Channel 7's Xander McGuire calls in with all the headlines ahead of Round 15 - including Paul Curtis, AFL in India, and Damian Hardwick. Herbie is in with some social media feedback for Billy's Bake - and the comments from our Turkish mates has been less than friendly! Channel 9's James Bracey pops in ahead of the game tonight, but he apparently has some athletic prowess of his own, then Dan Ginnane joins the boys as he prepares to call the socks off Origin for Triple M - but JB wants to know more about what's happening with him off the field. World Cup Fat returns with another four games today, including Lionel Messi reaching new heights. And finally, Billy has a joke that he absolutely slaughters.See omnystudio.com/listener for privacy information.

LIVE FROM THE 48205! ☕

LIVE FROM THE 48205! ☕

Hi Bakers, I've been wanting to try this cake for months and had to eat it twice to love it. I've never made or tasted it, so I was expecting more chocolate instead of the subtle blend of vanilla and chocolate with a rich ice cream ganache glaze. Maybe it's a baker thing, when you bake all the time, you get super critical and don't experience the actual bake. That's what happened here. Once I had a chilled slice of this moist and a bit dense cake with great flavor I really enjoyed it, and I bet you will too. My coworkers assured me this was a really good marble cake, which can often be dry. I knew this was a win when I heard that…Gluten-free and more moist than those with wheat. Yup, it's a keeper. Enjoy! ~CarolynGluten-Free Marble Cake with Ice Cream Ganache Revised from Eats Delightful Makes one 10” cakeDry Ingredients2 1/4 Cups + 2 tablespoons  Cup4Cup Multipurpose Gluten-Free Flour (original blend with milk powder)1/4 cup blanched almond flour2 tsp baking powder1 teaspoon sweet rice flour1/2 teaspoon baking soda1/2 teaspoon saltWet Ingredients1 1/2 cups milk1 tablespoon white vinegar (to sour the milk)1/2 cup butter, room temperature1/3 cup canola oil1 1/2 cups granulated sugar3 large eggs, room temperature2 teaspoons vanilla extractIngredients for the Chocolate layer1/4 cup cocoa powder1 teaspoon dark cocoa powder (optional for color)1/4 teaspoon espresso powder1 tablespoon granulated sugar5 tablespoons milkIce Cream Ganache  (I halved the recipe from the video because it was too much!)1/2 cup melted good-quality vanilla ice cream1 cup semi-sweet chocolate chipsPreheat the oven to 325degrees F and set the rack in the middle position. Grease a 10” tube pan. Whisk together the dry ingredients in a medium bowl and set aside. In a medium-sized bowl, mix the cocoa powder, dark cocoa powder, espresso, and sugar until no lumps remain. Whisk in the milk and set aside. Combine the milk and vinegar and let it curdle. It will have a strange texture, but it's fine! In a large bowl, beat together butter, oil, and sugar until soft and fluffy. Add eggs one at a time and then the vanilla. Scrape down the bowl and beat until smooth. Add  1/3 of the dry ingredients and mix until just combined. Next, mix in 1/3 of the milk mixture. Alternate these steps two more times. Poor half the cake batter into the bowl with the chocolate mixture. Stir gently until no streaks remain. Add the vanilla and chocolate batter in alternating scoops into the tube pan. Use a butter knife and run it through the layers together just a bit to make a swirl pattern. Don't mix too much, or you will get one color instead of marbling. I'm not very consistent with my swirl, but don't worry no matter what it looks like, it will be delicious. Bake the cake for about 50-55 minutes or until a skewer inserted into the center comes clean. Cool completely on a rack. Prepare the ice cream ganache by heating the ice cream until hot but not boiling in the microwave in a large glass measuring cup. Add the chocolate chips and let sit for 5 minutes. Whisk together until smooth. If you have unmelted chocolate bits, you can carefully microwave the ganache in 5-second intervals and stir until smooth. Do not overheat. I let my ganache cool until thickened a bit before pouring it over the cake for a thicker glaze. Use sprinkles or chocolate bits to decorate. Store in the fridge covered for up to a week. Enjoy! 

Dr. Klapper joined the show to talk Dodgers injuries, Tyler Glasnow's health concerns, Giannis' long-term outlook, and why Jalen Brunson has become the face of New York basketball. Plus, Funchie's favorite snacks. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Recipe Custard Cream 225 ml milk 2 egg yolks 75 g caster sugar 10 g plain flour, sieved 10g cornflour 250ml double cream Simmer the milk. Whisk the egg yolks, sugar, cornflour and flour and then pour over milk. Whisk well and return to pan over low heat. Stir constantly until custard is thick. Pour into a bowl and cover surface with cling, cool and chill. Whip the cream to stiff peaks and fold in the custard.Poached rhubarb 4 thin sticks rhubarb, cut into 2cm pieces 75g castor sugar 150ml water Place the sugar and water in a saucepan and simmer until sugar has dissolved. Add the rhubarb and grenadine and gently simmer until just done – keep an eye to make sure it doesn't over cook. Cool. Pastry Crisp 1 pack ready rolled puff pastry Icing sugar for dusting Line a baking tray with parchment paper and set oven to 180oc. Dust over the top with icing sugar evenly with a sieve. Place another sheet of parchment on top and then top with a baking tray. Bake for about 15 minutes or until pastry is crisp and golden. Divide into 8 rectangles with a serrated knife. To assemble 250ml double cream whipped Fold the custard into the cream. Spoon a quarter onto 4 of the pastry crisps. Top with rhubarb Top with another crisp and dust with icing sugar

Have a fridge full of summer berries and no idea what to make before they're past their prime?If you're standing in front of gorgeous summer berries at the farmers market but feel stuck making the same old recipes, this week we're sharing our favorite ways to make the most of berry season.By the end of this episode, you'll discover:Easy berry desserts that require minimal effort, including kid-friendly frozen yogurt pops and a British classic: Eton messBaking recipes that let peak-season berries shine, from snacking cakes to rustic cobblersNo-bake berry desserts for hot summer days, including one of our favorite recipes from Ina GartenPress play now and walk away with a full season's worth of berry dessert recipes that will help you turn every pint of fresh summer berries into something memorable.***This episode is brought to you by: Little Sesame HummusWe've both been longtime store-bought hummus skeptics… until Little Sesame. Their hummus is unbelievably smooth, bright, and it was created by passionate chefs, they use regeneratively farmed chickpeas, and it's clean label certified.And now, Little Sesame has launched snacking options available at Targets nationwide. The lineup includes: a hummus snacker with pretzel pita chips, protein hummus with 10g of protein per pack, and hummus for kids — a grab-and-go pack perfect for lunch boxes and long car rides.Find Little Sesame at Targets nationwide or visit eatlittlesesame.com to find a store near you. Use code SNACKING10 for 10% off!***Links: Strawberry Brown Sugar Sour Cream Eton Mess by Sonya Raspberry Spuma by David Tanis for NYT CookingBlueberry galette from Sonya's Substack, Dream Kitchens Strawberry hand pies by Zoe BakesHuckleberry cake by James BeardFrozen yogurt and fruit pops by Riley Wofford for Martha StewartSmitten Kitchen Flag CakeStrawberry sheet cake with passionfruit buttercream by Zoe BakesBlackberry cobbler by Stella Parks for Serious Eats Frozen berries with hot white chocolate by Ina Garten For more berry inspiration, check out our previous episodes:Strawberries with Melissa Clark's double strawberry shortcakes and a giant strawberry tart made with store-bought puff pastry No-Bake Desserts with Sonya's recipes for strawberry tiramisu and raspberry mocha icebox cake “Year-Around Fruit Desserts includes an easy raspberry fool and a no-bake cheesecake ****For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

RecipePeanut butter cake 100g soft butter 50g smooth peanut butter 100g soft brown sugar 2 eggs 75ml natural yoghurt 100g self raising flour Line a 25 x 20 cm tin with parchment paper and set oven to 180oc. Mix the butter, peanut butter and sugar with an electric whisk until pale and fluffy. Add the eggs one at a time and whisk well. Whisk in the yoghurt and flour to a smooth batter and spoon into the tin. Bake for about 20 minutes or until an inserted skewer. Allow to cool. Turn out onto a tray and remove parchment.Vanilla Cream 350ml double cream 1 teaspoon vanilla paste 20g icing sugar Whisk the cream to peaks and fold in the vanilla and sugar. Place in a piping bag and pipe over the cool cake.Flamed strawberries 400g strawberries, hulled and cut in half 1 tablespoon icing sugarPlace the strawberries cut side up on a metal tray and dust over the icing sugar. Flame with a blow torch until sugar has melted, Cool and place on cake.

At the end of the weekend, do you find yourself asking, “Where did the time go?!” Does an endless list of tasks leave you feeling like all you do is work? What if we could reframe the way we spend our time and view it through the lens of self-care? There's no denying that laundry and meal prep can seem like drudgery, but these tasks are also necessary to be fully functioning and independent humans. Caring for oneself often involves unglamorous work, but it can be sacred if we shift our perspective. We can also find the magic in short increments of time by meeting them with intention. As we listen to the morning birds, consider how you might reframe your relationship with the clock. What am I reading?The Moonshine Women by Michelle Collins Anderson https://bookshop.org/a/111301/9781496748300Magick for All Seasons by Marla Brookshttps://bookshop.org/a/111301/9781578638505https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?I Touch Myself by the Divinyls What's for dinner?Roasted Brussels Sprout Kale Salad Ingredients:1 lb Brussels sproutsHead kale, trimmed and chopped1-2 avocados, diced1 lb sausage of choicePickled onions Goat cheese,  crumbled 2 tablespoons olive oil2-3 lemons, juiced Garlic, minced 1 tablespoon grainy mustard1 tablespoon maple syrupSalt & pepper Instructions: Preheat oven to 400 degrees F. Thinly slice sprouts, dice sausage, add to parchment lined baking sheet, drizzle with olive oil, salt and pepper. Bake until browned. Wash and chop kale, add to bowl with whisked olive oil, lemon juice, garlic, maple syrup, and mustard. Massage kale until fully coated. Top with pickled onions, roasted sprouts, sausage, and goat cheese. Toss, season to taste, and enjoy! Frozen Greek Yogurt BitesIngredients: 1 cup plain Greek yogurt¼ cup peanut butter or nut butter of choice2 tablespoon maple syrup2 teaspoon vanilla extract¾ cup chocolate chips1 teaspoon avocado oil or coconut oilsea salt for sprinklingInstructions:In a mixing bowl, combine the Greek yogurt, peanut butter, maple syrup, and vanilla extract. Mix until creamy.Line a baking sheet with parchment paper. Scoop about 1 tablespoon of the Greek yogurt mixture onto the parchment-lined baking sheet at a time until all the mixture is used. To make it easier, use a 1 tablespoon cookie scoop.  Place the bites in the freezer for about 4 hours.Once the Greek yogurt bites are frozen, add the chocolate chips and avocado oil to a microwave-safe bowl. Melt the chocolate chips by heating in 30-second intervals in the microwave, stirring well in between, until it's fully melted. Dip the frozen Greek yogurt bites in the melted chocolate until they are coated in chocolate. Sprinkle flaky sea salt on top of the chocolate coating. Enjoy!Support the show

This week on Hey Sis, Eat This, Courtney and Whitney sit down with comedian, podcast host, and fellow Texan Justin Martindale to swap stories about queso, Whataburger, the Wizard of Oz, and the uniquely Texas trauma of live nativity scenes. We also celebrate Momma Debbie, Justin's creative, no-filter, deeply supportive mom whose influence shows up in his comedy, confidence, and sense of humor. Justin shares how Joan Rivers, game shows with his grandfather, and a very dramatic childhood viewing of Dracula helped shape his love of the stage. He also opens up about coming out to Momma Debbie over margaritas at Pappasito's, how her sex talk left both Justin and his hamster confused, and why her Shake n' Bake chicken may have been questionable but her pico de gallo remains legendary. Shake up a margarita and grab your tortilla chips, because this episode is serving Texas-sized laughs, mom love, and just the right amount of queso judgment. Love You, Love Your Show! Everything Justin Martindale On Instagram: https://www.instagram.com/justinmartindale On Youtube: https://www.youtube.com/@Justin_Martindale Just Sayin' Podcast About Hey Sis, Eat This Hey Sis, Eat This is hosted by Courtney Ashley & Whitney Wolder Follow us on social media @heysiseatthis Visit our Website for recipes and more heysiseatthis.com Contact us at hello@heysiseatthis.com

Most growing companies are held together by spreadsheets that nobody fully understands — built by someone who left three jobs ago, maintained by someone who doesn't know why it exists, and quietly critical to daily operations. In this episode, Jeff Mains sits down with Garrett Fritz, co-founder of MetaCTO, a fractional CTO firm that helps mid-market companies transform outdated operational processes into custom, scalable software.Garrett breaks down why so many organizations are trapped in the "if it ain't broke, don't fix it" mindset, how AI has lowered the barrier to custom software without eliminating the need for expertise, and when it actually makes sense to build your own tool versus buying off-the-shelf SaaS. He also shares how internal tools can evolve into white-labeled revenue generators — and the most common mistake founders make when they try to take that leap too fast.Whether you're drowning in manual processes, questioning your SaaS spend, or wondering how to implement AI responsibly, this episode delivers a practical, no-hype roadmap.Key Takeaways4:37 — **The #1 operational inefficiency Garrett sees:** Hundreds or thousands of employees running mission-critical operations on a spreadsheet built a decade ago by someone who's since been promoted — and nobody knows why it has the formulas it has. 6:15 — **What "turning spreadsheets into apps" actually means:** MetaCTO embeds in the business, decodes the spreadsheets, understands the workflows, and builds working software that can replace the internal process — or be taken to market as a SaaS product. 7:54 — **Profitable from day one:** Because Garrett and his partner came with a thick Rolodex from 15–20 years in tech leadership, MetaCTO launched with clients already lined up — no burning cash to find product-market fit. 13:27 — **70% of AI POCs never see the light of day:** The excitement dies when teams realize how much effort is involved. MetaCTO's focus is getting those 90%-done prototypes all the way to the finish line. 18:34 — **Build custom vs. buy SaaS — the real decision framework:** After 2–4 weeks embedded in a business, MetaCTO looks at licensing costs, actual feature utilization (often just 2% of the SaaS product), man-hours wasted, and growth trajectory to determine the ROI break-even point. 28:25 — **Niches win:** SaaS isn't dead — it's narrowing. The companies gaining ground are building hyper-specific tools for specific industries (think: Procore, but only for commercial plumbers) where the UI, reports, and workflows are built around exactly how that niche operates. 31:33 — **The #1 mistake when productizing internal software:** Not talking to the second customer. Your problems aren't always everyone else's problems. Validate outside your organization before building for market, or you risk six months of rework when the deltas turn out to be core to the platform. 33:40 — **How to actually quantify the ROI of custom software:** Bake usage analytics into every product from day one. Track utilization, time on platform, transactions processed, and revenue generated — then compare to the man-hour cost baseline captured during discovery. 39:14 — **Responsible AI implementation starts with one rule: Resist "Accept All."** Don't grant admin tokens to AI agents for convenience. Suffer through permissions early so you don't face irreparable reputation or business damage when a bad actor exploits an over-permissioned agent. 41:22 — **The smartest first step for any leader feeling stuck:** Use AI tools like Replit to build a prototype with fake data. Don't try to connect it to real systems — just use it to force yourself through the problem-solving process. Come to the conversation with a working wireframe and you'll skip weeks of expensive discovery.Tweetable QuotesAt the heart of it is some Excel spreadsheet that some employee made 10 years ago — and it is critical to the operation." — Garrett Fritz"70% of AI proof of concept projects have never seen the light of day. It's pretty common to get excited about something and then realize, oh, this is a lot more effort than we thought." — Garrett Fritz"You can't just give a layman a chainsaw and expect to be a carpenter. A little bit of finesse and experience goes a long way." — Garrett Fritz"The niches win. The companies gaining ground are building hyper-specific tools for specific industries — where the UI, reports, and workflows are built around exactly how that niche operates." — Garrett Fritz"We never build it and run away. And as you can imagine, anyone who's created a piece of software has never said 'I'm done' either." — Garrett Fritz"Resist 'Accept All.' Give the AI admin access for convenience, and you're one bad actor away from irreparable damage to your business." — Garrett Fritz"AI is most valuable when it's applied to real business friction — not just trendy experiments or chatbots. Nobody needs another one of those." — Jeff MainsSaaS Leadership Lessons1. Familiarity is the enemy of efficiency. The "if it ain't broke, don't fix it" mentality keeps organizations locked in spreadsheet-driven operations for years — sometimes decades. The pain point has to get big enough to justify change, but by then the cost of switching is enormous. Don't wait for a crisis to modernize.2. The barrier to custom software has dropped — but expertise still matters. AI tools like Replit and Lovable have made it possible for non-developers to prototype software. But there's a massive gap between a 90%-done prototype and a production-ready, secure, maintainable application. Knowing what you're doing still matters.3. Don't buy features you'll never use. Most enterprise SaaS customers use 2% of the product's functionality — but pay for 100% of the license. When your team is only using 2% of the product and only 50% of the people who should be using it actually are, you're compounding inefficiency at every layer.4. Build for the second customer before you build for the market. If you think your internal tool has market potential, validate it with people outside your organization before investing further. Your problems are not automatically everyone else's problems. The cost of discovering core delta requirements after six months of development is enormous.5. Measure everything from day one. Custom software that doesn't have baked-in usage analytics is a black box. You can't demonstrate ROI, you can't justify ongoing investment, and you can't make intelligent roadmap decisions. Instrument every product with utilization metrics, transaction data, and performance monitoring from the start.6. AI governance isn't optional — it's the first conversation. The most dangerous thing you can do is grant your AI agents broad permissions during development and never revisit it. Treat AI like a junior employee: define its scope, limit its access, and require human approval for anything with downstream consequences. Someone always has to be the final buck.Guest Resourcesgarrett@metacto.comhttps://metacto.com/https://www.linkedin.com/in/grfritz/https://www.linkedin.com/in/grfritz/Episode SponsorThe Futureproof Series - https://www.youtube.com/playlist?list=PLfkXKUPZ5xuOqMPR7_gzGybncTtavyR1NThe Captain's KeysSmall Fish, Big Pond – https://smallfishbigpond.com/ Use the promo code ‘SaaSFuel'Champion Leadership Group – https://championleadership.com/SaaS Fuel ResourcesWebsite - https://championleadership.com/Jeff Mains on LinkedIn - https://www.linkedin.com/in/jeffkmains/Twitter - https://twitter.com/jeffkmainsFacebook - https://www.facebook.com/thesaasguy/Instagram - https://instagram.com/jeffkmains

This month Bake Club is embracing every part of the lemon as co-host Jesse Szewczyk brings us his recipe for Whole Lemon Bars.“These lemon bars did not start as lemon bars,” confesses Jesse to co-host Shilpa Uskokovic. “They went through a journey. First, they were marshmallows… and then they were marshmallow cookies, and then, something happened, they turned into lemon bars.”On the latest episode of BA Bake Club, Jesse and Shilpa take your questions and bestow the honor of Baker of the Month on one talented Bake Clubber.Make sure you join our BA Bake Club Substack for access to a bonus recipe for the Marshmallow That Became a Lemon Bar.Later in the episode, Bake Clubs unite as visionary pastry chef and founder of Milk Bar (as well as her own bake club) Christina Tosi joins Jesse and Shilpa to talk about her love of baking and where she finds inspiration.“We need more forces of good and positivity and innovation and creativity. That's why I started Bake Club, and I love that you all have BA Bake Club in the same way.” says Tosi.You can find Christina Tosi online at milkbarstore.com, @christinatosi on socials or on her website bakeclub.com.We'd love to hear from you! Send your questions to BA Bake Club! Find us on Substack or send us a voice memo to bakeclub@bonappetit.com. Learn about your ad choices: dovetail.prx.org/ad-choices

With us starting our own NASCAR show and with the race being in Nashville this weekend, no better way to start your weekend with the guy who helped launch our new show, Ryan Blaney. Following the intro, the boys are joined by 2023 NASCAR Cup Series Champion, Ryan Blaney. We didn't have Ryan for very long but the boys made the most of the time that we did have. Will and Taylor aren't the biggest of NASCAR fans so some of the questions that are asked make no sense but are hilarious. Including when Will asked if the drivers "Shake and Bake" and use the "Slingshot" method from one of the best sports movies of all time, Talladega Nights. This interview allows Ryan to show his true self and he fit in perfect with the boys. EnjoySee omnystudio.com/listener for privacy information.

The Alan Cox ShowSee omnystudio.com/listener for privacy information.

Wake & bake kings are back. XG is out for the count. And there is still no word from Three Plates.E-Zonehttp://flavorsbyezone.comNitty Sakhttp://www.instagram.com/nittysakChicletshttps://www.instagram.com/chiclets_los.angeles/

Point Fest is almost here, and the crew is fully locked into concert-season chaos. The gang talks meet-and-greets, side stages, local bands, and the Road to Point Fest competition — including an accidental on-air mix-up that somehow made things even more Rizz Show-y. Trevor May & The Nomads get some love, Sideshow gets their rightful victory lap, and everyone agrees Highland, Illinois may secretly be manufacturing musicians in a lab somewhere.Then things take a surprisingly philosophical turn when the show debates whether adults are actually cooler now than they were in high school. What starts as a simple question becomes a full therapy session involving acne glow-ups, fake confidence, bus-seat politics, floating between social groups, and why being a jerk in high school somehow counted as “cool.” Rafe drops accidental wisdom, Lern gets deep about authenticity, and King Scott proudly explains that he still doesn't get invited to parties… but now at least he hears about them. Growth. Beautiful growth.The conversation somehow escalates into midlife-crisis accusations after truck purchases, homeowner flexes, and dangling accessories become evidence in the court of Cool Dad Law. Which honestly makes this the exact kind of daily podcast people come here for: emotionally unstable grown adults trying to justify their hobbies while roasting each other into dust. That's friendship, baby.In Crap on Celebrities, the gang covers Tool reportedly being approached before U2 for the Las Vegas Sphere, celebrity “Game of Thrones politics,” and why Tool fans may need to start saving money immediately. There's also Amazon TV announcements, Fallout casting news, Reacher updates, and an absolutely brutal listen to Vince Neil performing on American Idol alongside Carrie Underwood. Nobody survives that audio clip emotionally. Nobody.The crew also dives into celebrity jail history including Martha Stewart, Robert Downey Jr., Tim Allen, Lindsay Lohan, Khloe Kardashian, Wesley Snipes, Mark Wahlberg, and Matthew McConaughey's legendary naked bongos incident. Which somehow becomes one of the most relatable celebrity stories discussed all morning. That sentence alone should tell you exactly what kind of daily podcast this is.And because this show refuses to stay on topic for more than six seconds, the episode closes with an unexpected Steve Winwood appreciation session complete with singalongs, nostalgia, and the now-unforgettable lyric: “Bake me a pie of love.” Sorry in advance for that getting stuck in your head forever.If you love music news, hilarious fails, celebrity chaos, sarcastic humor, St. Louis energy, and a daily podcast that sounds like your funniest friends trapped in a group chat with microphones, welcome home.Follow The Rizzuto Show → https://linktr.ee/rizzshow for more from your favorite daily comedy show.Connect with The Rizzuto Show Comedy Podcast online → https://1057thepoint.com/RizzShowSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Welcome back to The Viall Files: Reality Recap! Wednesday edition! He's baaaaaack! Tom Schwartz drops in to give his thoughts on falling in love, Summer House drama, what to expect on this season of The Valley and more! Plus, Emily D Baker joins to give us all the updates on the Blake Lively and Justin Baldoni settlement and Jessi's leaked DMs with Dakota, as well as if MomTok will survive the departure of Whitney Leavitt. You won't want to miss it :)  "Will Mom Tok survive?" HEY! YOU! DO YOU NEED DATING AND RELATIONSHIP ADVICE?  Email asknick@theviallfiles.com and be a part of future Ask Nick episodes! Want ad free episodes and incredible bonus content?  Start your 7 Day Free Trial of Viall Files + here: https://viallfiles.supportingcast.fm/  Subscribe to The ENVY Media Newsletter Today: https://www.viallfiles.com/newsletter  To Order Nick's Book and/or learn more about the show, go to: https://viallfiles.com THANK YOU TO OUR SPONSORS: 1-800 Flowers - Mother's Day is Sunday, May 10th and bouquets are selling out fast. Trust me, don't wait. To claim your Double Roses offer before they're gone, visit https://1800flowers.com/viall  Brodo - Shop the best broth on the planet with Brodo.  Head to https://brodo.com/viall for 20% off your first subscription order and use code VIALL for an additional $10 off. Ritual - Don't settle for less than evidence-based support. Save 25% on your first month at https://ritual.com/viall  Rosetta Stone - Ready to start learning a new language this spring? Visit https://www.rosettastone.com/viall today to explore Rosetta Stone and choose the language that's right for you. To advertise on this podcast please email: ad-sales@libsyn.com or go to: https://advertising.libsyn.com/theviallfiles     Timestamps: 00:00 - Intro 16:03 - Emily D Baker Joins 1:01:03 - Tom Joins Episode Socials: @viallfiles @nickviall @nnataliejjoy @twschw @theemilydbaker @the_mare_bare @justinkaphillips  

The unofficial birthday cake of the Test Kitchen comes to Bake Club this month as Shilpa Uskokovic shares her recipe for Strawberry Roll Cake. “I just love this cake,” explains Shilpa to co-host Jesse Szewczyk. “It has everything you could want! Tender cake, really nice cream…lots of fresh fruits. It's perfect.” Shilpa and Jesse answer your questions and also award the inaugural Baker of the Month to one lucky listener whose Strawberry Roll Cake stood out on BA Bake Club Substack page. And in our segment Baker You Should Know, celebrated author and food stylist Donna Hay stops by to talk about her latest book Sunshine Lemons and Seasalt. Donna introduces us to her favourite cooking utensil, the spoonula. You can find Donna Hay's work on her website and you can watch her series Coastal Celebrations on Disney+. We'd love to hear from you - send your questions to BA Bake Club! Find us on Substack or send us a voice memo to bakeclub@bonappetit.com. Learn about your ad choices: dovetail.prx.org/ad-choices