Podcasts about Bake

January is bleak, but this month's Bake Club recipe is bound to put a smile on your face! Hosts Jesse Szewczyk and Shilpa Uskokovic dive into the world of bagels. Jesse talks us through the tips and tricks of how to make the perfect bagel from the comfort of your own kitchen. “Bagels are like this blank canvas,” says Jesse, “Where the yeast and the wheat are the flavor…and the toppings, obviously.”Plus, Melissa Weller from Bub's Bakery in New York City drops by the clubhouse. Melissa is a James Beard nominee and author of two beautiful books, A Good Bake and Very Good Bread. She discusses her love of bagels and how her past life as a chemical engineer helped her hone her craft as a recipe developer. Melissa also tackles a tricky listener question on how to make gluten-free bagels.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

When the world feels like it's falling apart, how do we stay connected to ourselves while still showing up for what matters? In this episode, we're talking about collective trauma, what it actually means to be "regulated" (hint: it doesn't mean calm), and the tangible nervous system tools that can help you stay resourced during ongoing crisis. This isn't about fixing everything—it's about staying grounded enough to keep going.In this episode, you'll learn:What collective and vicarious trauma actually are, and how your nervous system processes witnessing suffering even through a screenWhy "regulated" doesn't mean calm—and what regulated activism actually looks like in practiceThe neuroscience behind tools like predictability, warmth, and nostalgia as primitive safety signals for your nervous systemWhy "tangible help kills the helplessness" and how micro-acts of care keep you connected and resourcedHow to practice dialectical thinking: holding both the horror and the helpers at the same time3 Takeaways:Regulated doesn't mean calm—it means connected. You can be furious, heartbroken, and activated AND still be regulated. Regulation is about staying connected to your body, your breath, and your capacity to respond (not just react) while you feel all the feelings and fight for what matters.Tangible help kills the helplessness. When everything feels too big and overwhelming, do something small and real. Drop off coffee for a neighbor. Text a friend "thinking of you." Bake bread and share it. These micro-acts of care aren't trivial—they're how we stay connected and resourced enough to keep going.Look for the helpers—it's neuroscience, not toxic positivity. Witnessing acts of courage, kindness, and resistance activates your vagus nerve and counters compassion fatigue. Your nervous system needs evidence that while the monster is real, the protector is active too. Practice dialectical thinking: horrifying things are happening AND people are showing up for each other. Both are true.Resources mentioned:CLICK HERE to join my monthly release class. Use the code "REGULATE" for 100% off.CLICK HERE to get 10% off my favorite phone boundary support (BRICK)Post from @meghanbreentherapy—Looking for more personalized support?Book a FREE discovery call for RESTORE, our 1:1 anxiety & depression coaching program (HSA/FSA eligible & includes comprehensive bloodwork)Join me inside Regulated Living, a mental health membership and nervous system healing space (sliding scale pricing available)Order my book, Healing Through the Vagus Nerve today!*Want me to talk about something specific on the podcast? Let me know HERE.Website: https://www.regulatedliving.com/podcastEmail: amanda@regulatedliving.comInstagram: @amandaontheriseTikTok: https://www.tiktok.com/@amandaontherise

Hello and welcome to Handgun Radio! I'm NOT your host Ryan Michad, This is  Weerd Beard from the wild woods of West Morocco, I'm Joined by my Crew, and this is your home for all the news, information and discussion in the handgunning world!   This week, we talk hand Cannons and pea Shooters   So, guys, how was your week?   Week in Review:   Drink Segment: (I got nothing,  David?) Stromboli Ingredients 1 ¾ cups lukewarm water 1 tablespoon granulated sugar 2 1/4 teaspoons or one packet active dry yeast 6 cups King Arthur Unbleached All-Purpose Flour 1 tablespoon table salt 1 large egg 1 tablespoon water Recipe Weigh or measure the flour and add to the mixing bowl with the sugar and salt. Stir a pinch of sugar and the yeast into the warm water. Once it starts bubbling, add to the other ingredients in the mixer. Let run until the dough cleans the sides of the bowl. Turn out onto a floured surface and knead by hand until the dough is smooth and supple. Place in an oiled bowl, turning once to coat all sides. Cover with a damp towel and let sit until doubled in size. 1 to 2 hours. Punch the dough down, and let rise again. For about half the time as the previous rise. Divide dough in half and roll out into rectangle. Lightly coat the surface with olive oil, avoiding the edges. Add sauce, meats, cheeses, and any other toppings desired. Roll the dough by the long edge, pinch the ends, and fold the ends under. Cover with a damp towel and let rise for 45 to 60 minutes. Whisk together the egg and water for the glaze. Slash the tops of the Stromboli, then brush the tops with the egg and water mixture. Preheat oven to 450F. Bake for 15 minutes. Turn the temperature down to 400F and bake another 15 minutes, or until the crust is golden brown. Allow the Stromboli to cool for 10-15 minutes, then slice and serve.   Main Topic:  Hand Cannons and Pea Shooters   Hand Cannons: S&W X Frame Remington Rolling Block .50 50 Reing Ruger Super Redhawk Magnum Research BFR Magnum Research Lone Eagle .44 Magnum and .50 AE Desert Eagle Colt Schofield S&W Model 29 .600 Nitro Revolver Howda Pistols Springfield Armory Single-Shot System Colt Walker Bond Arms Cyclops   Pea Shooters: NAA Mini Revolver S&W Escort Beretta Bobcat Rossi Garrucha .22 Short Revolvers Astra 2000 in .22 Short or .25 ACP .25 ACP .32 S&W Short Parlor guns, many in .22 BB and CB rimfire Liliput 4.25mm Kolibri 2mm   Wrap Up: Don't forget to shop Brownells using our affiliate link! Head to firearmsradio.net and click the affiliate link in the upper right hand corner! Be sure to go like Handgun Radio on facebook and share it with your friends! Leave us a review on iTunes! Check out VZ Grips!  Listen to all the great shows on the Firearms Radio Network! Check out the Patriot Patch Company!! www.patriotpatch.co   Weerd where can people find you? Assorted Calibers Podcast,  Weer'd World   Ryan Wild woods of central Maine Weekly on Handgun Radio   Oddball gunscarstech.com Assorted Calibers Podcast ACP and HGR Facebook Play screechingtires.wav   David Blue Collar Prepping Brena Bock Author Page David Bock Author Page Team And More Claus of War: Santa's Battle Chronicles Xander: Assorted Calibers Podcast Here so Ryan doesn't do a bad impression of me   Until next week, have fun & safe shooting!  

Imbolc has arrived! Even if you're buried under snow right now, spring is undoubtedly working its magic underground. This is a perfect time to tend to the corners in your life that have gotten out of hand over the winter. Save the big house cleansing for spring, in this moment, it's the smaller spaces that call for your attention. Perhaps you have a closet that desperately needs organizing, a desk overflowing with papers, an altar gathering dust, or a pile of craft supplies threatening to take over an entire room. Look for the space that's feeling cluttered or stagnant. If you find that this corner is draining your energy, take this opportunity to tend to it. When the energy inside our homes is restored, we are much better equipped to meet life's needs outside our door. A little tending goes a long way. What am I reading?The Witching moon Manor by Stacy Sivinskihttps://bookshop.org/a/111301/9781668058411The Green Wiccan spell Book by Silja Sil-yahttps://bookshop.org/a/111301/9781782497851https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Raised by Wolves by The Interrupters  What's for dinner?Mediterranean Chickpea Soup2 tablespoons olive oil1 onion1 carrot1 rib celery 1 leek optional2 cloves garlic2 tablespoon tomato paste½ teaspoon dried rosemary or 1 tsp dried oregano4 cups vegetable broth or more to taste2 15 oz cans chickpeas 1½ pounds potatoes peeled and diced 1 15 oz can crushed tomatoes ¾ teaspoon salt or to taste + red pepper flakes and black pepper to taste4 tablespoons grated parmesan or crumbled feta - optionalInstructions:Chop 1 onion, 1 carrot, 1 rib celery, and 2 cloves garlic.Sauté them in a large pot or Dutch oven with 1 leek in 2 tablespoons extra virgin olive oil oil for 5–10 minutes until soft.Stir in 2 tablespoon tomato paste and ½ teaspoon dried rosemary. Cook 1 minute to coat the vegetables and deepen flavor.Add 4 cups vegetable broth, 2 cans chickpeas, 1½ pounds potatoes and 1 can crushed tomatoes. Season with ¾ teaspoon salt, pepper, and red pepper flakes. Simmer 20–30 minutes, until the potatoes are tender.Serve with crusty bread or cooked grains. For extra flavor, top each bowl with grated parmesan or crumbled feta before serving.Chickpea Brownies2 cans (15 oz each) chickpeas, drained & rinsed1½ cups peanut butter (or other nut/seed butter)⅔ cup pure maple syrup6 tbsp unsweetened cocoa powder4 tsp vanilla extract½ tsp baking powder + 1 tspbaking soda6 tbsp milk of choice1 cup chocolate chips (plus extra for topping)InstructionsPreheat oven to 350°F (175°C). Line 8×8 or 9×9 pan with parchment.Blend chickpeas, peanut butter, maple syrup, milk, and vanilla until silky smooth (2-3 minutes).Add cocoa, baking powder, and baking soda; blend 45-60 seconds.Fold in chocolate chips by hand. Pour into pan, smooth, and top with extra chips.Bake 30-35 minutes; edges set, center slightly soft. Cool completely before slicing.https://wholesomeforks.com/double-fudge-chickpea-brownies-protein-packed-fudgy-af/print/943/Support the show

Click to LISTEN Hosts Marcy Gordon and Beth Costa discuss upcoming events, share stories, and provide resources for wine enthusiasts in Northern Sonoma County. Here's the rundown: Sponsor Shoutouts: Thanks to Ron Rubin and River Road Family Vineyards and Winery for supporting the podcast. Check out their Chardonnay and Pinot Noir at riverroadvineyards.com. Event Updates: Winter Wineland: Recently wrapped up, offering a relaxed post-holiday wine weekend. Wine Love Wine Trail: Happening on Valentine's Day (Feb 14). A $50 ticket grants access to 30 wineries with fun treats like conversation hearts and Hershey's Kisses. Barrel Tasting: Celebrating its 48th year and the Wine Road's 50th anniversary. This signature event (March) allows guests to taste wines directly from barrels, meet winemakers, and purchase futures. Tickets are rolled back to $50 for the weekend. 50th Anniversary Grand Tasting: Scheduled for November 6 at Fopiano Vineyards, featuring founding members, live music, and food.  (UPDATE - new date September 19th).  Book Recommendation: Vines in a Cold Climate by Henry Jeffries explores the rise of English sparkling wine, driven by climate change and visionary winemakers. Local Resource Highlight: Edible Marin and Wine Country magazine is a free, insightful guide to local food, wine, and culture. Recipe Spotlight: Marcy shares a simple recipe for spiced candied nuts, perfect for Valentine's Day gifts. Ingredients include nuts, sugar, spices, egg white, and salt. Bake at 300°F for 30 minutes, separate, and package with a bow. Fun Moments: The hosts share laughs, personal anecdotes, and celebrate Beth's 49th wedding anniversary. Listeners are encouraged to share photos from Winter Wineland and explore the Wine Road's events and resources. Happy Valentine's Day! Links: River Road Family Vineyards Winter Wineland Wine Love Wine  Trail Barrel Tasting Edible Marin Vines in a Cold Climate   Sugar and Spice Candied Nuts - a perfect Valentine gift idea! 1/3 cup dark-brown sugar 2/3 cup white granulated sugar 1 teaspoon kosher salt (I might up this by a 1/2 tsp. next time for more of a sweet/salty balance) Generous pinch of cayenne pepper (I swapped this with 1/4 teaspoon of hot smoked paprika) 1 teaspoon ground cinnamon 1 pound walnut or pecan halves or whole peeled hazelnuts 1 egg white, room temperature 1 tablespoon water Preheat oven to 300 degrees. Mix sugars, salt, cayenne, and cinnamon, making sure there are no lumps; set aside. Beat egg white and water until frothy but not stiff. Add walnuts, and stir to coat evenly. Sprinkle nuts with sugar mixture, and toss until evenly coated. Spread sugared nuts in a single layer on a cookie sheet fitted with parchment paper. Bake for 30 minutes, stirring occasionally. Remove from oven, and separate nuts as they cool. When completely cool, pour the nuts into a bowl, breaking up any that stick together.  

Our analysts (or “bakers”) compete in a Great British Bake Off–style episode, discussing how AI will automate credit card rewards personalization and what happens when Agentic AI turns mobile banking into a personal financial concierge. Join the discussion with guest host Senior Director of Podcasts and host Marcus Johnson, Senior Analyst Grace Broadbent, and Principal Analyst Tiffani Montez. Get more insights like these with our free, industry-leading newsletters covering advertising, marketing, and commerce. Sign up at emarketer.com/newsletters Follow us on Instagram at: https://www.instagram.com/emarketer/ For sponsorship opportunities contact us: advertising@emarketer.com For more information visit: https://www.emarketer.com/advertise/ Have questions or just want to say hi? Drop us a line at podcast@emarketer.com For a transcript of this episode click here: https://www.emarketer.com/content/podcast-great-bake-take-off-banking-payments-trends-2026-how-ai-powers-personalized-rewards © 2026 EMARKETER

Presented by Priority Electric. Contact Patrick Sandridge today! (769) 798-9355 Learn more about your ad choices. Visit megaphone.fm/adchoices

Stories from the office, chores set to music, a love language of spreadsheets. This edition of Doing What Works is an ode to what Maureen cherishes about her childhood.No show notes this time!

How do you move forward with AI in schools when staff confidence is all over the place? Jeff Utecht and Tricia Friedman address one of the most persistent leadership challenges in AI literacy implementation. Within the same faculty, some educators are experimenting confidently with tools and workflows while others feel intimidated, skeptical, or frustrated by rapid change. Jeff and Tricia frame the issue through a mindset-first lens and introduce practical leadership moves grounded in BAKE: balance, adaptability, knowledge sharing, and empathy. The conversation begins with a simple leadership truth: confidence grows through a beginner's stance, repetition, and low-stakes practice, not perfection on day one. Tricia shares a "pumpkin patch" analogy for learning something new and models how leaders can normalize experimentation and productive struggle for staff. From there, the episode explores how leaders can reduce anxiety and build confidence by "level setting" foundational understanding of how AI works. When teachers grasp what is happening under the hood, they are more willing to engage, ask better questions, and try new workflows. A central theme is personalization. Confidence increases when educators connect AI learning to what they already love about teaching, then use AI to enhance that strength rather than asking teachers to adopt tools for their own sake. The hosts also highlight the importance of playful, low-stakes experimentation outside of school contexts, from recipe support to pop-culture research challenges, as a way to learn tool boundaries without the pressure of classroom performance. The episode closes with a clear leadership stance: sustained learning matters. AI capabilities are changing quickly, so professional learning cannot be treated as a one-time training. Adaptability requires ongoing documentation of experiments, time-stamped learning, and renewed emphasis on media literacy as AI becomes more persuasive and more embedded in everyday life. If you are leading AI literacy in a school or district and trying to support both early adopters and hesitant educators, this episode offers a grounded approach to building momentum without fracturing culture. In this episode, you will hear about leading AI literacy when teacher confidence varies widely, progress over perfection and the beginner's stance, differentiated professional learning for AI, foundational understanding of how AI works, low-stakes experimentation that increases staff buy-in, balancing voices of early adopters and skeptics, adaptability as AI tools evolve, and mindset-first change management through the BAKE Framework. Explore the BAKE resources and multiple ways to engage, including a four-week email series, PLC slide decks, a live cohort, and school-wide implementation: https://www.shiftingschools.com/ Our show is edited and produced by Sagheer M. Learn more about his work: https://www.upwork.com/freelancers/~01a20f0c0c32996d55 Are you signed up for Crayola Creativity Week? https://www.crayola.com/learning/creativity-week Reach out to learn with us: info@shiftingschools.com 00:00 Welcome and Series Context Jeff frames the third and final BAKE episode and names the core leadership question about uneven staff confidence. 01:30 Why Confidence Gaps Are Normal When Learning Something New Using the beginner's stance and the pumpkin patch example to normalize discomfort and learning curves. 03:30 Progress Over Perfection in Teaching and Leadership Why educators often expect mastery too quickly and how modeling learning matters. 05:30 The Leadership Challenge of Mixed AI Confidence High flyers, hesitant staff, and the tension leaders feel managing both groups. 08:00 Level Setting: How Understanding AI Builds Confidence Why explaining how AI works reduces fear and increases willingness to engage. 10:30 Passion-Based Entry Points for AI Learning Connecting AI use to what educators already love doing in their work. 13:00 Playful, Low-Stakes AI Experiments Using non-school examples to explore AI without pressure or risk. 15:30 Pop Culture as a Confidence Builder The Taylor Swift research experiment and why interest drives learning. 18:00 Abundance of Information and Better Questions Why confidence grows when educators move from answers to inquiry. 20:00 Empathy First: Leading With BAKE Starting with empathy before tools, expertise, or expectations. 21:45 Knowledge Sharing Inside and Outside the Classroom Why sharing personal AI use builds collective confidence. 23:15 Adaptability in a Fast-Changing AI Landscape Why AI learning must be ongoing, time-stamped, and revisited. 25:15 Balance: Creating Space for All Voices Supporting both skeptics and early adopters through reciprocal dialogue. 27:15 Key Takeaways and Next Steps Mindset-first leadership, community, and how schools can engage further with BAKE.  

Our analysts (or “bakers”) compete in a Great British Bake Off–style episode, discussing how, as Gen Alpha turns 13, the war between time spent on YouTube and TikTok will heat up—and how gaming will become an alternative social media space for this young generation. Join Senior Director of Podcasts and host Marcus Johnson, along with Analyst Paola Flores-Marquez and Vice President of Research Jennifer Pearson. Listen everywhere, and watch on YouTube and Spotify.   Get more insights like these with our free, industry-leading newsletters covering advertising, marketing, and commerce. Sign up at emarketer.com/newsletters Follow us on Instagram at: https://www.instagram.com/emarketer/ For sponsorship opportunities contact us: advertising@emarketer.com For more information visit: https://www.emarketer.com/advertise/ Have questions or just want to say hi? Drop us a line at podcast@emarketer.com For a transcript of this episode click here: https://www.emarketer.com/content/podcast-great-btn-bake-take-off-gen-alpha-trends-2026-youtube-vs-tiktok-gaming-behind-numbers   © 2026 EMARKETER

The Year of the Snake is coming to a close. This is the perfect time to shed that outgrown skin. We must let go of the old, heavy energy holding us back if we're going to meet the fast-moving energy that the Year of the Horse is bound to bring. One of the greatest drains on our energy comes from comparing ourselves to others. Every time we measure our worth against someone else, we snuff out our own light. It's time to stop worrying about what they're doing and start taking an interest in your own life. When this happens, the temptation to compare becomes a lot less enticing. Let the shedding begin! What am I reading?The Witch's Daughter by Paula Brackston https://bookshop.org/a/111301/9781250004086Be More Owl: Life Lessons from our Feathered Friends by Alison Davieshttps://bookshop.org/a/111301/9781837834068https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Violet by Hole What's for dinner? Fiber Fueled Sweet Potato Ingredients:Baked sweet potatoProtein of choice - plant based “meat”, grind chicken/beef, shredded rotisserie chicken, fried egg, beans Cheese of choiceGreen Veggie of choice: broccoli, kale, spinach, Swiss chard etc.Red/orange/yellow veggie: bell peppers, tomatoes, cornToppings: guacamole, salsa, hummus, crunchy chili oil, Greek yogurt, sour cream Fermented add-on: kimchi, pickles, sauerkraut, pickled beets/carrots/onions Fresh herbs of choice Instructions: Preheat oven to 400 degrees F. Bake sweet potato until fork tender. Load potato up with all the ingredients you love. Dig in! Go-to Coffee Cake Ingredients:1 cup butter2/3 cup sugar 1 cup buttermilk4 eggs2 teaspoons vanilla3 cups all-purpose flour 2 teaspoons baking powder1/4 tsp baking soda1 teaspoon salt Topping:4 tablespoons brown sugar2 tsp cinnamon Instructions: Preheat oven to 350 f. Grease a 9x13 baking dish. Beat softened butter for several minutes with hand mixer or stand mixer. Add sugar, beat for a couple more minutes. Add eggs, one at a time, mix until incorporated. Add vanilla, mix. Stir dry ingredients together in separate bowl. Add flour and buttermilk in stages to the butter mixture, switching between the two until incorporated. Do not over mix. Pour into prepared baking dish. Sprinkle top with brown sugar and cinnamon. Bake until a toothpick inserted into the center comes out clean. Enjoy! Support the show

Our analysts (or “bakers”) compete in a Great British Bake Off–style episode, discussing how retailers will be restructuring their commerce media teams and focusing on hard launching their in-store retail media capabilities. Listen to the discussion with Vice President of Content and host Suzy Davidkhanian, along with Analyst Arielle Feger and Principal Analyst Sarah Marzano.   Report mentioned: https://content-na1.emarketer.com/commerce-media-trends-watch-2026   Get more insights like these with our free, industry-leading newsletters covering advertising, marketing, and commerce. Sign up at emarketer.com/newsletters Follow us on Instagram at: https://www.instagram.com/emarketer/ For sponsorship opportunities contact us: advertising@emarketer.com For more information visit: https://www.emarketer.com/advertise/ Have questions or just want to say hi? Drop us a line at podcast@emarketer.com For a transcript of this episode click here: https://www.emarketer.com/content/podcast-great-btn-bake-take-off-commerce-media-trends-2026-behind-numbers © 2026 EMARKETER

Our analysts (or “bakers”) compete in a Great British Bake Off–style episode, discussing why Dr. Google will give way to Dr. ChatGPT in 2026 and how Americans will increasingly use AI for mental health therapy and support this year. Join Senior Director of Podcasts and host Marcus Johnson, along with Senior Analysts Rajiv Leventhal and Beth Snyder Bulik. Listen everywhere, and watch on YouTube and Spotify.   Report mentioned: https://content-na1.emarketer.com/health-trends-watch-2026   Get more insights like these with our free, industry-leading newsletters covering advertising, marketing, and commerce. Sign up at emarketer.com/newsletters Follow us on Instagram at: https://www.instagram.com/emarketer/ For sponsorship opportunities contact us: advertising@emarketer.com For more information visit: https://www.emarketer.com/advertise/ Have questions or just want to say hi? Drop us a line at podcast@emarketer.com For a transcript of this episode click here: https://www.emarketer.com/content/podcast-great-btn-bake-take-off-digital-health-trends-2026-dr-chatgpt-ai-therapy-behind-numbers © 2026 EMARKETER

This week we're talking about Torvalds vibe coding, the newest Pi AI hat, and what's new with PipeWire and OBS Studio. Then there's some great news in Wine 11 and Hangover 11, Fedora's Games Spin is moving to KDE, and we talk about LetsEncrypt and their new IP certificates. For tips we have csvi for editing comma-separated-values files on the command line, espeak-ng for giving your Linux machine a voice, and the hidden support for Screen Savers in KDE. You can find the show notes at https://bit.ly/4jKwHyV and have a great week! Host: Jonathan Bennett Co-Hosts: Ken McDonald and Rob Campbell Download or subscribe to Untitled Linux Show at https://twit.tv/shows/untitled-linux-show Join Club TWiT for Ad-Free Podcasts! Support what you love and get ad-free audio and video feeds, a members-only Discord, and exclusive content. Join today: https://twit.tv/clubtwit Club TWiT members can discuss this episode and leave feedback in the Club TWiT Discord.

Hi Bakers, Should you make your own seeded crackers, or is it a waste of time? I get so mad eating expensive and tasteless gluten-free crackers, so I decided to try making them myself…but was it worth it??I would 100% make these again; my only complaint is that I wanted them to be crisper. I loved the simple way they came together and the healthful ingredients in them. The pumpkin and pumpkin spice with seeds and dried cranberries were festive and delicious. These crackers are a beautiful gluten-free addition to any winter table. Thinking of trying them? Here are my thoughts to help you decide. PS: After writing this, I'm heading downstairs to make another batch right now! Enjoy! CarolynPros:prettytaste goodeasy to makefree of gluten, dairy, egg, grainsfull of fiber and nutritiousCons:long bake time (more like drying)not as crisp as I hopedGluten-Free Pumpkin Cranberry Holiday Seed CrackersModified from Tasty, Thrifty, Timely's Recipe for Seeded CrackersMakes two 10” x 15” sheets of crackers (to be broken apart)Dry Ingredients1/4 cup blanched almond flour1/2 cup golden flax seeds, ground1/4 cup black chia seeds1/3 cup raw shelled pumpkin seeds1/3 cup finely chopped dried cranberries1/4 teaspoon pumpkin pie spice1/8 teaspoon saltWet Ingredients3/4 cup water1/4 cup pumpkin puree1 1/2 tablespoons maple syrupPreheat the oven to 275F. In a large bowl, whisk together the dry ingredients and set aside. Mix wet ingredients in a small bowl. Pour wet ingredients over the dry and mix thoroughly, making sure there are no dry spots. You may need to scrape the bowl with a spatula to get everything combined. Smooth the surface of the dough and let it hydrate for 15 minutes. Divide the dough in half and spread it onto a sheet of parchment paper. Make the dough into a flat rectangle as thin as possible. I like to cover the dough with another sheet of parchment** and roll it out. Remove the top sheet of parchment and smooth the top of the dough if needed. Sprinkle with salt if desired. Bake for about 2o minutes and then rotate the pans in the oven. Continue cooking for another 20 minutes or until the crackers are browned at the edges and dry to the touch. Cool in the oven to dry them out even more. Break cooled crackers into pieces. Store in an airtight container for up to a week. Want to try the dip I made too? Easy Hot Honey Dip: Take a block of whipped and softened cream cheese (or dairy-free) and top it with 1 tablespoon of Trader Joe's Chili Onion Crunch (or other chili oil) mixed with 3 tablespoons of honey. Garnish with some cranberries, rosemary, and a bunch of your seeded crackers too.**Parchment paper is essential; without it, the dough sticks to the rolling pin and is hard to get thin enough to crisp.

This week we're talking about Torvalds vibe coding, the newest Pi AI hat, and what's new with PipeWire and OBS Studio. Then there's some great news in Wine 11 and Hangover 11, Fedora's Games Spin is moving to KDE, and we talk about LetsEncrypt and their new IP certificates. For tips we have csvi for editing comma-separated-values files on the command line, espeak-ng for giving your Linux machine a voice, and the hidden support for Screen Savers in KDE. You can find the show notes at https://bit.ly/4jKwHyV and have a great week! Host: Jonathan Bennett Co-Hosts: Ken McDonald and Rob Campbell Download or subscribe to Untitled Linux Show at https://twit.tv/shows/untitled-linux-show Join Club TWiT for Ad-Free Podcasts! Support what you love and get ad-free audio and video feeds, a members-only Discord, and exclusive content. Join today: https://twit.tv/clubtwit Club TWiT members can discuss this episode and leave feedback in the Club TWiT Discord.

Our analysts (or “bakers”) compete in a Great British Bake Off–style episode, discussing why podcasts will be more important to digital audio marketers than music and how FAST services will help push AVOD viewership across the 200 million milestone. Join Senior Director of Podcasts and host Marcus Johnson, along with Principal Forecasting Writer Ethan Cramer-Flood and Senior Director of Forecasting Oscar Orozco. Listen everywhere, and watch on YouTube and Spotify.   Subscribe to EMARKETER's newsletters. Go to https://www.emarketer.com/newsletters   Follow us on Instagram at: https://www.instagram.com/emarketer/   For sponsorship opportunities, contact us: advertising@emarketer.com   For more information, visit: https://www.emarketer.com/advertise/   Have questions or just want to say hi? Drop us a line at podcast@emarketer.com    For a transcript of this episode, click here: https://www.emarketer.com/content/podcast-great-btn-bake-take-off-forecast-trends-2026-podcasts-beat-music-marketers-fast-fuels-avod   © 2026 EMARKETER

Uh. So we were going to talk about Actraiser 2 on this episode. But. Tyler had a bunch of important life stuff going on, so we decided to just kind of have a fun, “independent study” episode. So the bad news: Tyler isn’t on this episode. But the GOOD NEWS: we got Bubba Drewski (aka … Continue reading → The post Ep. 852 – Light Bake (Redux) appeared first on TADPOG: Tyler and Dave Play Old Games.

Roadside farm stands are popping up everywhere, and for good reason!  In this conversation, I'm joined by Rayla to explore why this simple way of selling homemade food has gained so much traction and how it's becoming a valuable income stream and community touchpoint for so many families.  We talk through what it really looks like to start a farm stand from scratch, the time and profitability behind it, and why simplicity matters more than scale.  From zoning and logistics to packaging, marketing, and creating an experience people want to return to, this episode offers a realistic look at whether a farm stand could be a good fit for your season and goals! In this episode, we cover: - Why roadside farm stands are popping up everywhere and what's driving the renewed interest - What to consider before starting a farm stand, including zoning, cottage food laws, and location - Simple ways to start small with minimal infrastructure and upgrade over time - How distance from the road, visibility, and signage affect foot traffic - Choosing a focused product menu that's manageable and profitable - The realistic time investment behind baking and restocking a self-serve stand - How to run a shared farm stand with multiple contributors and clear inventory tracking - Why creating an experience matters just as much as the product itself - Packaging choices that work best for self-serve farm stands - Local marketing strategies that actually drive traffic and repeat customers - Whether farm stand oversaturation is a real concern - Income potential and what determines long-term profitability - Where to find resources, recipes, and community support for getting started View full show notes on the blog + watch this episode on YouTube. Thank you for supporting the sponsors that make this show possible! RESOURCES MENTIONED Check out Rayla's online course: Farmstand Made Simple: Start, Bake & Sell from Home in 30 Days (ALL INCLUSIVE WORKSHOP) Join her LIVE Zoom training every Saturday–teaching people how to start a farmstand or cottage baking business Tune into previous episodes with Flour Barn Bakery: Episode 244: Turn Your Homemaking Skills into a Business: How to Start a Microbakery with Lily and Ellen Episode 302: Building a Profitable Business from Home as a Mom: Lessons from a Micro Bakery with Lily Master the rhythm of sourdough with confidence in my Simple Sourdough course Gain the sewing knowledge and skills every homemaker needs in my Simple Sewing series Keep all my favorite sourdough recipes at your fingertips in my Daily Sourdough cookbook CONNECT Rayla Collins of Farmstand Club | Website | Instagram | TikTok Lisa Bass of Farmhouse on Boone | Blog | YouTube | Instagram | TikTok | Facebook | Pinterest Do you have a question you'd like me to answer on the podcast?  A guest you'd like me to interview?  Submit your questions and ideas here: bit.ly/SFLquestions.

Our analysts (or “bakers”) compete in a Great British Bake Off–style episode, discussing why lawsuits and regulations will begin to fundamentally shift how kids use social media and how brands are going to use creators to figure out generative engine optimization (GEO). Join Senior Director of Podcasts and host Marcus Johnson, along with Senior Analyst Minda Smiley and Principal Analyst Max Willens. Listen everywhere, and watch on YouTube and Spotify.   Subscribe to EMARKETER's newsletters. Go to https://www.emarketer.com/newsletters   Follow us on Instagram at: https://www.instagram.com/emarketer/   For sponsorship opportunities, contact us: advertising@emarketer.com   For more information, visit: https://www.emarketer.com/advertise/   Have questions or just want to say hi? Drop us a line at podcast@emarketer.com    For a transcript of this episode, click here: https://www.emarketer.com/content/podcast-great-btn-bake-take-off-social-media-trends-2026-laws-reshape-kids-social-use-brands-use-cre   © 2026 EMARKETER

Luke and Andrew are both tempted by a new phone that's being hyped at the CES tech show and that has them reminiscing about their Blackberries of old. Luke also went back to his own reporting from 2004 to fact check himself, and he didn't like the results.

Our analysts (or “bakers”) compete in a Great British Bake Off–style episode, discussing why Google may overtake OpenAI in 2026 and how the AI boom could get a reality check this year. Join Senior Director of Podcasts and host Marcus Johnson, along with Principal Analyst Nate Elliot and Analyst Jacob Bourne. Listen everywhere, and watch on YouTube and Spotify.   The reports mentioned:  Tech Trends to Watch in 2026 AI Trends to Watch in 2026   Get more insights like these with our free, industry-leading newsletters covering advertising, marketing, and commerce. Sign up at emarketer.com/newsletters Follow us on Instagram at: https://www.instagram.com/emarketer/ For sponsorship opportunities contact us: advertising@emarketer.com For more information visit: https://www.emarketer.com/advertise/ Have questions or just want to say hi? Drop us a line at podcast@emarketer.com For a transcript of this episode click here: https://www.emarketer.com/content/podcast-great-btn-bake-take-off-genai-trends-2026-google-overtakes-openai-behind-numbers © 2026 EMARKETER

Many of us were relieved to leave the heavy energy of 2025 in the rearview mirror. The desire to return to the "good old days" was experienced by more than a few people. But is a return to the past likely for 2026? No one knows what this next cycle will bring, but there's astrological indication that we may be looking toward sweeping change. As Neptune and Saturn move into Aries, we have the potential for massive shifts on a societal level; long held systems may begin to dissolve. So what do we do in the face of uncertainty? Especially, if you find yourself clinging to the familiarity of the past? As we stroll along on this darkening January day, consider how you might tap into a deeper level of acceptance, courage, trust, and authenticity as we hold the Aries energy of 2026. What am I reading?The Seven Miracles of Beatrix Holland by Rachael Herronhttps://bookshop.org/a/111301/9781538767320Could Should Might Don't: How We Think About the Future by Nick Fosterhttps://bookshop.org/a/111301/9780374619350https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?A Change is Gonna Come by Sam CookeWhat's for dinner? Hobbit Inspired Roasted Potatoes & BaconIngredients:Baby potatoes, halved or quarteredThick-cut bacon, choppedOnion, slicedGarlic, mincedOlive oil or butterSmoked paprika, thyme, rosemary (optional)Salt & pepperFresh tomatoes (cherry or diced)Fresh parsley (for garnish) Instructions:Set your oven to 425°F (220°C) and line a baking sheet.Cook bacon in a skillet until crispy; remove bacon.In a bowl, coat potatoes, onions, garlic, oil, herbs, salt, and pepper.Spread on the sheet and roast for 35-40 mins, stirring halfway, until golden.Add tomatoes for the last few minutes of roasting.Stir in bacon and fresh parsley before serving. Enjoy!Tips for Extra Hobbit Flavor:Creamy Touch: Add a dollop of cream or cheese for extra richness.Hearty Additions: Serve with leeks or kale for more earthy goodness.Twice Baked Honey CakesIngredients:1 ¾ cup flour1 ½ tsp baking powder½ tsp salt½ cup 1 stick unsalted butter, room temperature (plus about 3 TBSP for greasing muffin pans)zest 1 lemon¼ tsp freshly ground nutmeg¾ cup milk2 eggs¾ cup high quality honey + 1/4 cup honey for drizzling on top1 tsp vanillaInstructions:Preheat the oven to 350F.Using a silicone pastry brush and really, really soft butter, "paint" the inside of the muffin wells to grease them. Set aside.In a medium bowl, whisk together the flour, baking powder, salt, nutmeg and lemon zest.Using a fork, or very clean fingers, mix in the room temperature butter to the flour mixture until it looks like a sandy/gravely mixture. Set aside.In a small bowl whisk together the milk, eggs, honey, and vanilla.Pour the liquids over the dry mixture and combine until just combined - do not over-mix.Spoon the batter into 12 muffin wells - it will be between 1/4 cup and 1/3 cup of batter each.Bake for 16 minutes, or until mostly done but not quite golden enough.Remove from the muffin pan (Be super careful, its hot! This is why you want to grease the pan really well!) and place the muffSupport the show

Our analysts (or “bakers”) will compete in a Great British Bake Off–style episode, discussing how the digital shelf for ecommerce will adapt to speak to AI audiences and how retailers will counter AI's rise by connecting with customers IRL. Listen to the discussion with Vice President of Content and host Suzy Davidkhanian, Principal Analyst Sky Canaves, and Senior Analyst Blake Droesch.   Subscribe to EMARKETER's newsletters. Go to https://www.emarketer.com/newsletters   Follow us on Instagram at: https://www.instagram.com/emarketer/ For sponsorship opportunities contact us: advertising@emarketer.com For more information visit: https://www.emarketer.com/advertise/ Have questions or just want to say hi? Drop us a line at podcast@emarketer.com    For a transcript of this episode click here: https://www.emarketer.com/content/podcast-reimagining-retail-trends-2026-how-ai-will-change-digital-shelf-irl-customers-interactions   © 2026 EMARKETER

This month on BA Bake Club, hosts Jesse Szewczyk and Shilpa Uskokovic break out their whisks and create a picture perfect pavlova. It has all the top textures of a showstopping bake: It's crunchy, it's chewy, it's decadent and it's boozy. Inspired by Shilpa's childhood favorite, Black Forest gâteau, we dive into the inbox and dig into listener questions. And Shilpa preaches about the virtue of a cracked meringue. “My point is if it cracks, it's okay,” says Shilpa. “That's really what the whipped cream and the toppings are for sure. Just patch it back together.” Watch Shilpa make her fool-proof pavlova on Instagram. 2025 James Beard award-winning cookbook author Nicola Lamb also stops by to help weigh in on what you can do with leftover egg yolks and comes up with some creative suggestions! You can find Nicola on Instagram and her Substack called Kitchen Projects. 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

What were the biggest takeaways from IBIE? In this episode of Bake to the Future, host Anne Fairfield-Sonn was joined by Puratos CEO Pierre Tossut and Puratos President Andy Brimacombe to reflect on IBIE highlights and share what's next for the baking industry. From consumer-driven innovation to the Puratos' Industrial Pilot Bakery, this conversation uncovers the trends and solutions shaping baking over the next five years. With special guests: Andy Brimacombe, President of Puratos and Pierre Tossut, CEO of Puratos Hosted by: Anne Fairfield-Sonn, Director of Marketing and Communications at the American Bakers Association

This week we're sharing our winter bucket lists (aka how to survive the cold season if you live in a region like we do). We'll also be debating a hot take that personally makes Elsie's blood boil. Let's jump in! Check out https://ramonamuselambert.com Emma Always have a candle burning and always make tea with dinner Organize library room Go room by room and clean and organize all the closets and cabinets in her home Work through reading all of her craft book stash Bake herself a birthday cake Elsie Declutter year - eliminate ALL the clutter in her home Paints are always out this time of year Old movie bucket list Start a new photography era Thrifting and flea markets (going more frequently this year) You can support us by leaving us a couple of 5 star recipe reviews this week at abeautifulmess.com Have a topic idea for the podcast? Write in to us at podcast@abeautifulmess.com or leave us a voicemail at 417-893-0011.  

Our analysts (or “bakers”) will compete in a Great British Bake Off–style episode, discussing how new standards will unlock agentic ad buying and selling, and how (and why) YouTube will benefit most from the surge in video podcasts. Join Senior Director of Podcasts and host Marcus Johnson, along with Senior Analyst Ross Benes and Principal Analyst Yory Wurmser. Listen everywhere, and watch on YouTube and Spotify.   Subscribe to EMARKETER's newsletters. Go to https://www.emarketer.com/newsletters   Follow us on Instagram at: https://www.instagram.com/emarketer/   For sponsorship opportunities, contact us: advertising@emarketer.com   For more information, visit: https://www.emarketer.com/advertise/   Have questions or just want to say hi? Drop us a line at podcast@emarketer.com    For a transcript of this episode, click here: https://www.emarketer.com/content/podcast-great-btn-bake-take-off-digital-trends-2026-agentic-ad-buying-video-podcast-winners-behind-n   © 2026 EMARKETER   Campaigns take flight with Viasat Ads. Unlock access to over 250 million passengers annually across leading global airlines, with high-engagement ad formats and real-time delivery. Viasat Ads provides access to a verified audience in a captive environment, so your message reaches passengers when they are ready to  engage. Join their journey with Viasat Ads. 

We made it to 2026 and the Islanders are still chugging along towards the top of the Metropolitan Division. But what will the new year bring? Sean & Arthur try to figure it out with some help from Jonny Lazarus of Daily Faceoff!Follow HNiNY on all social media platforms at @hockeynightnySponsored by Nok HockeySponsored by Raiser, Kenniff, & Lonstein Attorneys at LawRecorded at Floored MediaSubscribe to our friends at IslesFix newsletter!

When your year’s earnings are stolen and you need a quick way to make some cash on the cheap, you invent chocolate chip cookies. Dave Young: Welcome to the Empire Builders Podcast, teaching business owners the not-so-secret techniques that took famous businesses from mom-and-pop to major brands. Stephen Semple is a marketing consultant, story collector and storyteller. I’m Steven’s sidekick and business partner, Dave Young. Before we get into today’s episode, a word from our sponsor, which is, well, it’s us, but we’re highlighting ads we’ve written and produced for our clients. So here’s one of those. [North Texas Gutters Ad] Dave Young: Welcome to the Empire Builders Podcast. Dave Young here, along with Stephen Semple. Gosh, Stephen just keeps coming up with topics that are just so near and dear to my heart, and I think I might know the essence of this. Is it an empire? We’re going to talk about the birth of the chocolate chip cookie. Stephen Semple: Sure, but what’s the empire? There’s a lot sold? Dave Young: There’s a lot of… Boy, if you would have invested in chocolate chip cookies back in the day, think how much you’d have today. I’m guessing this has to do with Toll House- Stephen Semple: Yes. Dave Young: … and the inn… Was it an inn or a woman’s name? Stephen Semple: Yes. Inn. Dave Young: It was an inn. They’ve told the story I think on the bags or something. Anyway, have at it. I’m all in on chocolate chip cookies. Stephen Semple: So it’s the late 1920s and cookies have actually emerged as a business. The National Biscuit Company, Nabisco- Dave Young: 1920s. Stephen Semple: … yeah, has been a top seller for the last 20 years with their Oreo, mainly bought in stores, not made at home. Basically, to really understand the birth, we’ve got to go back to Whitman, Massachusetts, to Ruth Wakefield, who taught Home Ec, and she was also college-educated and she was interested in cooking. Ruth, her husband Ken, quit their job, invest their life savings into converting a 19th-century old home into a restaurant. They want to create a restaurant of their dreams, has these seven tables, doing traditional New England food, even has a kid’s menu with a dessert menu, but by the time they open the doors, it’s 1930. They’ve invested two years in doing this. Dave Young: Oh, no. And? Stephen Semple: And they’re down to their last few dollars. Now, they had picked a location with lots of traffic. They had picked a location that was basically where wealthy people traveled from Boston to Cape Cod and went through this area. They called the restaurant the Toll House. Now, because it was located on an old toll road, it was not the toll building, but it was located on an old toll road. Dave Young: Sure. Stephen Semple: Things started slow, but word got out and it started to get busy and they were known for their desserts, including the simplest. They did this butter pecan cookie that came with ice cream. Soon, customers are requesting the cookie without the ice cream. So they add cookies, they add these cookies as a standalone dessert. It’s 1935. It’s Labor Day. It’s the end of season. They’ve got lots of cash. They’ve done really well, and they are robbed. Dave Young: Oh, no. Stephen Semple: All their money is gone. They’re now at this crisis point because they’re the end of the season- Dave Young: Were they keeping all their money in a cookie jar? Stephen Semple: Perhaps. Basically, it’s the end of the season, they have no money, and they need to make something that is affordable, but it won’t cost much to make so they can create cash. They start with the butter pecan cookie, but then, she has this idea of a chocolate cookie. Dave Young: Yeah, pecans are expensive. Stephen Semple: Right, right. So Ruth says, “Okay, here’s what I’m going to do. I’m going to take a baker’s chocolate bar. I’m going to cut it up and add it to this cookie.” That was the idea. Now, they’re made out of baker’s chocolate, which is unsweetened, and it didn’t work out so well, and so they then started taking a Nestle semi-sweet bar and they took basically an ice pick to that and chip it away and let small pieces into it, which then created this sweetness without it being overly sweet. Dave Young: Yeah, because you’ve got the sweetness of the sugar and the dough and all of that working for you, too. Stephen Semple: Yeah, and they called them chocolate crunch cookies. Dave Young: Chocolate crunch cookies. Stephen Semple: Because remember it was the pecan. They were still a pecan with the chocolate chips. Dave Young: Oh, okay. Stephen Semple: And people started asking for the recipe. In fact, Boston Globe newspaper published the recipe and the recipe went crazy. Now- Dave Young: Sure. Stephen Semple: … enter Edouard Muller, who’s the Nestle CEO, and he’s in the US office. Sales are down 60% because war breaks out in Europe, not down in the US, but he wants to break into the US market because the US market is small for them at that point. He sees this sales spike in the Northeast. He’s like, “There’s this 500% increase in sales around Whitman, Massachusetts area.” Dave Young: Of Nestle chocolate. Stephen Semple: Right. He’s like, “What’s going on with that?” So he approaches them about buying the rights for the recipe. Dave Young: Okay. Didn’t know you could do that, but sure. Stephen Semple: Well, and in many ways, one could argue it was published by the newspaper, so it was in public domain, but he approaches them and he says, “Look, I want the rights to this recipe.” They pay her a dollar for it, plus hire her as a consultant, publish the recipe on the package and share the name of the restaurant so it also promotes the restaurant. That’s the deal they cut. Dave Young: Toll House. Yeah. Okay. Stephen Semple: Nestle changes how their bar is made, making it easier to cut up, and they rebrand and sales drop. Dave Young: Sales dropped? Stephen Semple: Yeah. Because what they find is the texture’s all wrong, people can’t break it along the lines of the bar and all this other stuff. So they have this crazy idea: why not just sell the broken pieces? Dave Young: Sure. Stephen Semple: And they start off calling them Nestle Toll House Morsels. Dave Young: Yeah, brilliant. Stephen Semple: The other thing he does is he gets it out of the candy aisle and puts it in the baking aisle. Because that was the other problem is it was sitting in the candy aisle. Dave Young: It’s where it belongs. Yeah. Stephen Semple: Put it in the baking aisle. Sales soar. Now remember the story of Ruth chipping off the chocolate? So why’d they call them morsels? People, because they knew the story, were calling them chips. Dave Young: Chips. Chocolate chips. Stephen Semple: Right. Now global sales in Nestle in 1945 rise 125% to 225 million, which would be about four billion today. During the war, they advertise, “Bake for your soldiers overseas,” and offer this as a recipe. Now, following World War II, we come into the convenience age and we have the new Nestle CEO, Carl Abegg, who does pre-made cookie doughs, and he launches those in 1955. And here’s the thing. When we talked about this as being the birth of the chocolate chip cookie, up until 1950, the bestselling cookie was Oreo. Dave Young: Really? Okay. Stephen Semple: Yeah. 1955, Oreo is no longer the favorite cookie that has been for decades, is now the chocolate chip cookie. Dave Young: In a package like Chips Ahoy or something? Stephen Semple: Yeah. Well, just like chocolate chip… Yeah, just basically that ends up becoming the category. Dave Young: But you couldn’t make Oreos. Stephen Semple: Well, that’s true. That’s true. But the point is, it starts to shift. Now Nabisco starts to also want to enter the race with something new. Lee Bickmore wants to get into this game, but now not with a prepackaged chocolate chip cookie. The problem was, how do you make something shelf-stable, can’t use eggs and butter, they are hard and not chewy but they still taste good, they’re crispy rather than chewy? He does this test market with children and parents, and they also remove the nuts from the original recipe. So now what they’ve got is they’ve got this hard, crispy cookie with no nuts in it, and they decide to package that up. Well, what’s a great fun name to put on it? Chips Ahoy. Dave Young: Chips Ahoy. Yeah. Stephen Semple: Right? Fun way to emphasize a large number of chocolate chips. Dave Young: And it’s all chips. Yeah. Stephen Semple: Yeah. They advertise on kids’ shows and magazines. They have a cookie man as the character, and they advertise there’s 16 chips in it. Dave Young: So kids are breaking them apart, counting them. Stephen Semple: Yeah. That was Nabisco entering the race, and then basically Nestle does these attack ads saying the real Toll House cookie needs to be baked at home, and so this whole chocolate chip cookie war happens. But the part I wanted to talk about on this was what I thought was really interesting was the evolution of this idea of a chocolate chip. Dave Young: Stay tuned. We’re going to wrap up this story and tell you how to apply this lesson to your business right after this. [Using Stories To Sell Ad] Dave Young: Let’s pick up our story where we left off, and trust me, you haven’t missed a thing. Stephen Semple: What I thought was really interesting was the evolution of this idea of a chocolate chip. It came from this person having this restaurant, making the desserts, hit this point where, holy smokes, we’ve got to come up with something that is small-priced, that we can easily make, that we can create some cash, and she just decides, “Well, I’m just going to hack some stuff off of this bar of chocolate.” Advertises the recipe, it gets no one. And the smart part, we’ve got to give Nestle… It would be one thing to say this is all a creation of Ruth Wakefield, we have to give Nestle some credit here. They noticed a sales increase in a particular market where they were doing nothing different and they went, “Hmm, we should investigate this.” They discovered this idea about the recipe and they approached her. And then, when they did the sales of it and it didn’t work, they recognized, “Maybe we need to do something different.” Look, it’d be easy for a lot of businesses to go, “Well, that’s just a Massachusetts thing,” and dismiss it rather than going, “Okay, let’s actually do it in chips and let’s actually get it into the baking aisle rather than the candy aisle.” So to me, there’s two stories here. There’s Ruth Whitmore’s story in terms of the crating of this chocolate chip and the recipe, but there’s also the story of Nestle who did not give up on the idea and figured a few things out that really brought it into the mainstream. Dave Young: Yeah. If you can’t sell your product on its own, figure out what people are using it for and help with that, help people make more of that. Stephen Semple: Yes. Edouard Muller deserves some of the credit on this as well, as well as Ruth. Dave Young: Yeah. I think it’s interesting that Nestle always called them, they still call them morsels. Stephen Semple: They do. Dave Young: I had a dog once that ate a bag of chocolate chips, and that’s what we always called them was chocolate chips. Stephen Semple: Correct. Dave Young: Nobody in the home ever calls them morsels. Stephen Semple: And I think on the packaging, aren’t they chocolate chip morsels or something? Dave Young: No, they’re morsels. Stephen Semple: Oh, they still are morsels. Dave Young: I still looked it up, they’re Nestle Semi-Sweet Chocolate Morsels. We could dive into the nuance of that, but it’s almost like Kleenex, right? Maybe they didn’t want chocolate chip. Maybe they wanted chocolate chip to just remain as the generic- Stephen Semple: Maybe. Dave Young: … name for these little pieces of chocolate, and the morsels, they wanted to keep that identity. I don’t know. I don’t know, but it’s interesting. I just quickly Googled, and Nestle has the recipe on and the story on their website and they- Stephen Semple: They do. Dave Young: … show the ingredients as a bag of chocolate chip morsels. Stephen Semple: They still honor that story, yeah. Dave Young: Yeah, it’s amazing. By the way, the dog turned out okay. Stephen Semple: That’s good. Dave Young: It was a little dachshund. By the way, you’re not supposed to give chocolate to dogs. My kids were eating a bowl of chocolate chips and left it on the floor. Stephen Semple: Oh, dear. Dave Young: This poor little dachshund ate them and it wasn’t pretty for a while. Stephen Semple: What was the dachshund’s name, Dave? Can you remember? Dave Young: Oh, gosh, that was… Stephen Semple: Chip? Dave Young: No, I think it was Dixie maybe. We should’ve called her Chip. It happened on a cold night during a blizzard and we ended up having to get the veterinarian out of his house. He went down and met us and gave her a sedative because she was just shaking like a leaf on a tree. Stephen Semple: Yeah? Wow. Dave Young: I won’t tell you why we had to put her in the bathtub. Stephen Semple: No, we don’t need that. Dave Young: The chocolate was- Stephen Semple: We don’t need that part of the story. Dave Young: … rocketing out the other end of the dog. Where were we? Chocolate chip cookie. Stephen Semple: What’s interesting here is it would be easy to sit there and say Ruth didn’t get a great deal on this because it led to this massive product for Nestle at the same time. It’s one of those ones that’s hard to say because what I wasn’t able to find out is what the consulting agreement looked like in terms of how much was she being paid on that, because who knows, that might’ve been a lot of money. Again, it’s one of those ones, I thought it was interesting because so many companies today… One of the biggest challenges that I have with finding these stories is so many companies today have given up telling the origin story, like how did this idea come to be? One of the things that’s interesting is, now it might be a legal obligation, but one of the things that’s interesting is Nestle’s still telling the story of the origin of this idea of the morsels, that it came from this person and this place. I actually think they need to lean into it more, but companies are not telling, they’re not telling these early stories. They’re very, very hard to find. What we know is people connect with those stories. They’re interesting, right? “Oh, this thing happened.” And don’t tell it in a phony way, tell it in an authentic way. So I commend Nestle for still telling that story and honoring that story and having that original recipe, and I think war companies need to be telling that story, and it can be the origin of a business, can also be the origin of a product. Dave Young: Well, here’s what we know about story. In terms of memory in humans, a well-told story becomes autobiographical vicarious memory. So when I hear the story of the Toll House cookie recipe and the struggles of owning a restaurant on a busy road and the Depression, and then you finally invent this cookie that people end up loving, the little part of me experiences that story. Stephen Semple: Right. Dave Young: Right? Stephen Semple: Yeah. Dave Young: And when I bite into one of those cookies, if I might remember that story and go, “Oh, this is the cookie that those people along that toll road were eating back in 1935.” Businesses think that all I need to do is tell you how the cookie tastes and what it’s made of, and you’ll be great with that, but no. The story seals it in my memory. It literally becomes part of my memory because it was told to me in story form. And that’s a powerful, powerful lesson. Even if you’re a plumber or veterinarian, we want to know your origin story. If you’re a veterinarian, there’s no way you became a veterinarian because you hated pets. Stephen Semple: Yes. Dave Young: Right? You fell in love with the idea of helping animals at some point in your life. I want to know that story, right? Stephen Semple: Look, I’m going to put a plug in right now. Go over to usingstoriestosell.com, sign up for a 90-minute starter session, and we’ll help you tell that story. We’ll help you figure it out. You’ll walk out at that 90 minutes for the first draft of what we call your origin story. There’s a little bit of homework and whatnot you have to do, but go over to Using Stories to Sell and we’ll help with that story. Again, one of the things I found is interesting is Nestle still telling that story, and so many companies have moved on from telling it. Look, I think they could tell it better. I think they could tell it with more emotion. I commend them for doing it. Look, Budweiser does that in an interesting way every time you see the Budweiser wagon with the draft horses pulling- Dave Young: Yeah, with the Clydesdales. Stephen Semple: With the Clydesdales. That’s a way of saying,” “Hey, we’ve been around as a company for a long, long time,” in this really simple manner of using that. It’s brilliant, and people connect with it. Dave Young: Yeah. We love it. We love story. Stephen Semple: Yeah. Dave Young: It’s basically our operating system. Stephen Semple: It really is. It really is. Dave Young: It is. Well, thank you for the story of Toll House. Stephen Semple: All right. Awesome. Thanks, David. Dave Young: I feel like I don’t need a cookie because I’ve been watching my calorie intake. It’s working. Stephen Semple: There you go. Dave Young: I’m not going to have a cookie, but I’m going to think about a cookie. Stephen Semple: Well, and Dave, you’re doing really well. Dave shared at the beginning of this about how you’re fitting into some clothes that you’ve… Look, anytime we fit into some old clothes that we haven’t worn in a long time, that’s a good damn day. Dave Young: I agree. This is a pullover that I got at Whistler up in Canada almost 20 years ago. 2006 is when I was up there. It looks brand new. I could sell it as vintage. Probably should. Stephen Semple: There you go. You’re looking good, Dave. Dave Young: Thanks, Stephen. Thank you for another exciting episode of The Empire Builders. We’ll talk to you next time. Stephen Semple: All right. Thanks, David. Dave Young: Thanks for listening to the podcast. Please share us, subscribe on your favorite podcast app and leave us a big, fat, juicy five-star rating and review at Apple Podcasts. If you’d like to schedule your own 90-minute empire building session, you can do it at empirebuildingprogram.com.

Stories in this episode: - My Horrible Experience on the Graveyard Island, by thewhale13 - Stories From Helltown: A Mother's Perspective, by Regina - Bingham's Light, by Bake@420 - Full Apparition in Austria, by Heather - I Feel Like I'm Being Haunted, by desperateatm Submissions: stories@oddtrails.com Hate ads? Sign up for our Patreon for only $5 a month! You'll also hear episodes at even better audio quality. Your support is very much appreciated. Connect with us on Instagram and the Odd Trails Discord. Listen to Odd Trails on Spotify, Apple Podcasts, or wherever you get your podcasts! Find more Cryptic County shows atCrypticCountyPodcasts.com

After weeks of buildup and anticipation, Christmas and Yule have now passed. Whether your holiday was joyous or challenging, you'll likely be experiencing a let-down after the outpouring of holiday energy. There's a great temptation to dive headfirst into the new year without taking time to pause… but pause we must. Nature shows us that January is not the time to push and bloom, it's the time to rest and plan. Before taking action, follow nature's lead and lay dormant for a little while. Allow yourself to envision without the need to produce. The time will come to bloom, but for now simply be. What am I reading?Witches of Honeysuckle House by Liz Parkerhttps://bookshop.org/a/111301/9798892421997The Anatomy of Anxiety: Understanding and Overcoming the Body's Fear Response by Ellen Vora, MDhttps://bookshop.org/a/111301/9780063075108https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Worst Enemy by Marino What's for dinner?Black Lentil SoupIngredients: 1 tablespoon olive oil1 large onion, finely chopped2 carrots, diced2 celery stalks, diced3 cloves garlic, minced1/2 teaspoon turmeric1 tablespoon tomato paste1 can (14 oz) diced tomatoes2-3 tablespoons miso paste 1 cup black lentils, rinsed and drained4 cups vegetable broth or bone broth1 cup baby spinach1 tablespoon lemon juiceSalt and pepper to tasteInstructions:In a large pot, add the olive oil and heat over medium heat for 30 seconds.Add the onion, carrot, and celery and cook for 6-7 minutes or until the vegetables have softened slightly.Add the garlic, tomato paste, miso paste, and turmeric. Cook for one minute until fragrant.Add the diced tomatoes, lentils, and broth. Bring to a boil then reduce heat to low and simmer for 30 minutes or until the lentils are softened.Remove from heat, then stir in spinach and lemon juice.Let the soup sit for 1-2 minutes until the spinach is wilted. Divide into bowls and season with salt and pepper to taste.Baked Stuffed Apples Ingredients:4 Honeycrisp apples are preferred½ cup of rolled oats½ cup of brown sugar4 tablespoons of butter, softened or melted1 teaspoon of ground cinnamon¼ teaspoon of saltInstructions:Preheat oven to 350°F (175°C). Line a baking sheet with foil or parchment paper.Carefully core your apples, leaving the bases intact. Use a sharp knife or an apple corer.In a mixing bowl, combine the rolled oats, brown sugar, softened butter, ground cinnamon, and salt. Use your hands or a rubber spatula incorporate ingredients.Fill each apple with the mixture. Avoid overfilling to prevent the mixture from spilling over as it bakes.Arrange apples on the baking sheet and place them in the oven. Bake for 45–50 minutes. The apples should become tender yet maintain their shape, with the topping turning a lovely golden brown, emitting a sweet, spicy aroma that fills your kitchen.Allow the apples to cool slightly before serving. The filling should be lightly crispy on top with a buttery, caramel-like ooze. Pair with vanilla ice cream or a dollop of whipped cream. Enjoy!Under Morana's Sky by SanjaInstagram- @sanja.slavic.artSupport the show

For the holidays, we're re-running some of our very favorite holiday-themed episodes! It's hard not to feel like we've got to be doing ALL the things at the holidays, especially when social media tells us we should be. Here are some tips for taking perspective at the holidays and operating in "high magic, low effort" mode. We discuss: pre-gaming with your (older) kids about the preferred responses to less-preferred gifts starting with what family members really do love most about the holidays (their answers will surprise you) why you don't have to go the Nutcracker, or lights at the zoo, or Aunt Martha's house, this year, let alone every year Rosie Colosi for Today Parents: ⁠⁠Moms are challenging the idea that they are the sole keepers of holiday ‘magic'⁠⁠ SNL's "Christmas Morning" sketch: ⁠https://www.youtube.com/watch?v=FOVCtUdaMCU⁠ ⁠Read all of our listeners' great advice on the original Facebook thread⁠... and here, as promised, is Amy's recipe for the⁠ Italian pepper cookies⁠ that seem to be unique to northeast Pennsylvania... Italian Pepper Cookies (makes about 72 cookies, more if they're small) 1/2 cup Crisco  2 cups of milk or water (or more if needed) If dough is really sticky you can add a little bit more of milk 1/2 lb. raisins  1 cup cocoa 2 1/2 cups sugar 4 tbsp. baking powder 7 cups of flour (add more if needed) 1 1/2 tsps. cinnamon 1 1/2 tsps. cloves (not whole) 1 1/2 tsp. vanilla 1 1/2 tsps. black pepper (if you don't want them too spicy, you can cut back on the pepper, I never do though) Optional, you can add nuts or I've seen people add chocolate chips too. We aren't big nut eaters, so I've never made them with nuts. Preheat oven to 375 Cream sugar and Crisco together in a bowl  In a different bowl, sift together all the dry ingredients. Add sifted dry ingredients to creamed sugar and Crisco alternately with milk. Mix well. It will be very sticky, it's easier to work with your hands. I usually coat my hands with some Pam to be able to work the dough. Add your raisins and mix it up more.  Using your hands, take enough dough to roll a small ball (my mom likes them big, I like them smaller) Place cookie balls on your cookie trays (I usually fit around 16 on a tray, all depends on the size of your cookie balls)  Bake in oven for 8-10 minutes. Icing: 2 cups confectioner's sugar 1 to 2 tablespoons milk 1/2 teaspoon butter splash vanilla For icing: Mix together all ingredients, adding milk until achieving creamy consistency, not stiff. When cookies are slightly cooled, top with icing. Sign up for the What Fresh Hell newsletter! Once a month you'll get our favorite recent episodes, plus links to other things to read and watch and listen to, and upcoming special events: ⁠http://eepurl.com/h8ze3z⁠ We love the sponsors that make this show possible! You can always find all the special deals and codes for all our current sponsors on our website: ⁠https://www.whatfreshhellpodcast.com/p/promo-codes/⁠ Get 50% Off Monarch Money, the all-in-one financial tool at ⁠www.monarchmoney.com/FRESH Ready to raise money-smart kids? Start now with your first month FREE at acornsearly.com/FRESH! What Fresh Hell is co-hosted by Margaret Ables and Amy Wilson. Christmas, Hanukkah, Kwanzaa, Santa, Elf on the Shelf, gift exchange, holiday, holiday shopping, holiday gifts, mom friends, funny moms, parenting advice, parenting experts, parenting tips, mothers, families, parenting skills, parenting strategies, parenting styles, busy moms, self-help for moms, manage kid's behavior, teenager, toddler, holiday recipes Learn more about your ad choices. Visit podcastchoices.com/adchoices

MERRY CLAMBAKE! Featuring Justin Gausman, Olivia Murphy-Rogers, Rabia, Felix, John Michael Heath, David "Ghosty" Wills, Garrett Cash and Darin Evans.  Part 1 opens with the revelation of how we tricked Felix into thinking he would have to watch Clambake again, then primarily covers our overall thoughts on the Norman Taurog-directed 1966 flick about a singing racecar driver, "Spinout." Sharing numerous overlaps with 1967's "Clambake", such as co-stars Shelley Fabares and Will Hutchins, "Spin-bake" puts the differences between the two Elvis films in sharp relief - and the earlier movie brings out a whole new world of fascinating themes to explore, from the way "Spinout" handles gender norms & expectations, to its origins as a deeply meta Elvis spoof, plus major cultural references, including allusions to the contemporaneous book & film "Sex and the Single Girl" by Helen Gurley Brown via Diane McBain's character.  Unlike previous years' Christmas episodes, this discussion is much more free-flowing rather than having an overly structured beat-by-beat recap, so having seen "Spinout" is strongly recommended! Part 2 will emphasize the song sequences of "Spinout" more linearly, as well as touch on the film's soundtrack and bonus tracks (which Justin & Gurdip also reviewed in 2023) more strongly through its cinematic lens.   

Repliconradio.com https://linktr.ee/Repliconradio Tune in live 6-10pm central every Monday night For exclusive interviews and more Join our brand new Patreon for exclusive content, more episodes of replicon and exclusive merch!!!!!Www.patreon.com/repliconradio As low as $2 a month Subscribe to our YouTube: youtube.com/repliconradioSUPER CHATS ARE NOW ENABLED and APPRECIATED Tip if you enjoy a live stream COMICS NOW AVAILABLE FROM REPLICON COMICS! REPLICONCOMICS.BIGCARTEL.COM FOLLOW US ON WHATNOT @REPLICON_RADIO USE LINK FOR FREE $10 CREDIT (after 1st purchase ) https://whatnot.com/invite/replicon_radio DONATIONS are also always open click "DONATE NOW" ON REPLICONRADIO.COM MERCH IS ALSO AVAILABLE ON REPLICONRADIO.COM "shop now" OR CLICK https://teespring.com/stores/repliconradio EXCLUSIVE merch at repliconradio.bigcartel.com Follow us on Twitter and Instagram @replicon_radio Facebook replicon radio Email us suggestions, comments or for booking Therepliconiswatching@gmail.com Replicon radio is : FREAKY P @freakyp314 DEADBODY_MAN @deadbody_man BIG ROO @ good luck finding him ! #therepliconiswatching #undergroundunity

This week, professional pastry chef Faith Fedash stops by host Greta Johnsen's kitchen to make pumpkin pie cookies. (Find the full recipe for the cookies here!)See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode, we're continuing our special relaunch series by welcoming one of this year's INFORMS Annual Meeting plenary speakers – a pioneer in the fusion of machine learning and optimization, and a leader in advancing AI for real-world engineering challenges. Pascal Van Hentenryck is a Fellow of INFORMS and AAAI, and has made groundbreaking contributions to constraint programming and optimization systems that are still used in industry decades later. His current research focuses on integrating AI with mathematical optimization to solve incredibly complex and large-scale problems in energy, transportation, supply chains, and more. At the 2025 INFORMS Annual Meeting, he delivered a plenary address titled "Learning to Optimize: Foundations and Industrial Impact," exploring how machine learning and optimization can work hand-in-hand to meet real-time demands in today's dynamic systems. 

Happy Winter Solstice! This is a time for rebirth, renewal, and new beginnings. It's also a time to receive, which is something that many of us struggle to do. Do you freely accept the generosity of others or does it make you feel vulnerable? Do you keep a tally of these “transactions” in your mind so that you can quickly repay the giver? Maybe you fear that when it really counts, others will let you down. What if this Yule, you learned to graciously and lovingly accept the kindness and love of others? As we sit by the fire, contemplate how you might be blocking blessings in your life. It's a perfect time to clear the path for something new.  What am I reading?The Winter Witch by Paula Brackstonhttps://bookshop.org/a/111301/9781250042705uWinter in the Highlands: Eating, Drinking, and Celebrating in Scotland by Flora Shedden https://bookshop.org/a/111301/9781837833689https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?The Solstice Carole by Saffie What's for dinner? Savory Solstice PieIngredients:1 lb ground beef or plant-based meat1 onionGarlic2 tbsp olive oil 1 tbsp Worcestershire sauce 1 tsp dried thyme 1 tsp ground black pepper 1⁄2 tsp salt 1 cup stock 2 tbsp all-purpose flour 1 cup peas, fresh or frozen 1 cup diced carrots 1 cup diced potatoes 2 sheets of store-bought or homemade shortcrust pastry 1 egg, beatenInstructions:Preheat oven to 40O degrees f. Heat oil over medium heat. Add the onion and garlic, cooking until onion is translucent.Increase the heat to medium-high and add the ground meat to the skillet. Cook until browned.Stir in the Worcestershire sauce, thyme, pepper, and salt. Cook for another 2 minutes.Sprinkle flour over the meat and stir to combine. Pour in stock, stirring continuously until mixture thickens.Reduce heat to low and add peas, carrots, and potatoes. Simmer for about 10 minutes. Remove from heat and let it cool slightly.Roll out one sheet of the pastry and line a 9-inch pie dish with it. Trim any excess pastry.Pour the meat and vegetable mixture into the pie dish.Roll out the second sheet of pastry and place it over the filling. Trim and crimp the edges to seal the pie.Cut a few slits in the top pastry to allow steam to escape.Brush the top with beaten egg.Bake for 25-30 minutes or until the pastry is golden brown and crispy.Allow the pie to cool for a few minutes before slicing. Enjoy!Sparkling Cranberry Rosemary MocktailIngredients:2 cups unsweetened cranberry juice2 cups sparkling waterJuice two limes 2 rosemary sprigsFresh cranberries1–2 tablespoons honey or maple syrup Ice cubesInstructions:Fill glasses with ice cubes.In a pitcher, combine cranberry juice, sparkling water, and lime juice. Stir gently to mix.Stir in sweetener until dissolved.Lightly bruise rosemary by tapping sprigs with the back of a spoon to release their aroma. Add to pitcher or place in the glasses.Add a few fresh cranberries into each glass.Pour the cranberry mocktail into glasses. Enjoy!Support the show

We're bringing back one of our favorite Faith IRL Christmas specials. In this REWIND episode, Orah and David go “on location” for a gingerbread challenge (we tried to decorate gingerbread people to look like each other… pray for us

Welcome to What Matters Now, a weekly podcast exploring key issues currently shaping Israel and the Jewish World, with host Jessica Steinberg speaking with cookbook author Adeena Sussman. In this conversation with the bestselling author of "Sababa" and "Shabbat," Sussman discusses the intersection of cooking, culture, and personal experiences as she continues melding her American Jewish background with her current Israeli life in her recipes. She reviews aspects of her latest cookbook, "Zariz," which emphasizes quick, easy recipes with shorter lists of ingredients, and how working on it during the war offered a therapeutic outlet during troubling times. Sussman talks about her various Hanukkah recipes, tips for frying potato pancakes and sufganiyot, and how to streamline the latke-making and doughnut frying processes, if one decides to make their own. Adeena Sussman's Sheet Pan Latke BoardFor the latkes: 1½ - 1¾ lbs skin-on Russet potatoes, scrubbed (depending on your sheet pan size)1 med-large onion, peeled2 eggs2 tsps kosher salt, plus more to taste½ tsp freshly cracked black pepper3-4 tablespoons potato starch, cornstarch or flour¼ - ⅓ cup olive oil Toppings ideas: Gravlax, sour cream, dill, lemon zest, capersSour cream + fish eggs + green onionAvocado + chili crispHorseradish sour cream + quail eggPear GorgonzolaPomme persimmonLabaneh + jamApple butter InstructionsArrange a rack in the center of the oven. Preheat to 450°F. Grate the potatoes and onions on the large holes of a box grater into a large bowl. Using both hands, squeeze out and discard as much of the liquid from the potatoes as possible; transfer them to a second bowl. Add the oil to a quarter-sheet pan (or 9 x 13 inch glass metal baking dish); place in the oven and heat until the oil is very hot but not smoking, 7 to 8 minutes. During the last two minutes of the oil heating, stir the eggs, salt, pepper, and potato starch into the potato-onion mixture. Carefully remove the sheet pan from the oven. Quickly pour and spread the latke batter across the pan; tip and spoon any excess oil over the top. Bake until deep golden brown and crisp, 23 to 25 minutes (or longer as needed). Cut into squares and top with the toppings of your choice. What Matters Now podcasts are available for download on Apple Podcasts, Spotify, YouTube or wherever you get your podcasts. This episode was produced by the Pod-Waves. IMAGE: Cookbook author Adeena Sussman with her latest, 'Zariz,' in December 2025. (Courtesy)See omnystudio.com/listener for privacy information.

On today's podcast, we will cover a few of the takes from our Top Trends to Watch in 2026 report. Our analysts (or bakers) will compete in a Great British Bake Off style episode discussing if the micro-drama craze will mint a new generation of creators with dual support from social networks and entertainment studios, and why AI's content takeover will shake consumer trust in the internet. Join Senior Director of Podcasts and host Marcus Johnson, along with Analyst Jacob Bourne and Principal Analyst Max Willens. Listen everywhere, and watch on YouTube and Spotify.   To learn more about our research and get access to PRO+ go to EMARKETER.com   Follow us on Instagram at: https://www.instagram.com/emarketer/ For sponsorship opportunities contact us: advertising@emarketer.com For more information visit: https://www.emarketer.com/advertise/ Have questions or just want to say hi? Drop us a line at podcast@emarketer.com    For a transcript of this episode click here: https://www.emarketer.com/content/podcast-behind-numbers-great-btn-bake-take-off-top-trends-2026   © 2025 EMARKETER   Campaigns take flight with Viasat Ads. Unlock access to over 250 million passengers annually across leading global airlines, with high-engagement ad formats and real-time delivery. Viasat Ads provides access to a verified audience in a captive environment, so your message reaches passengers when they are ready to engage. Join their journey with Viasat Ads.  

On this swashbuckling edition, Brad Evans and Nate Lundy throw down a few wagers in Tampa. First off, our brave riders attempt to coast on the PLUS BUS, firing their favorite +100 bets -- one in the NHL and one in TNF. From there, Brad counts down his Fade Five, featuring wagers on Baker Mayfield, Emeka Egbuka, Bucky Irving, Rachaad White and more. Did Lundy again go 5-for-5 on follows? Are the guys royally screwed? Rounding out today's show, Brad stretches legs on his #TeamHuevos Parlay Play in Falcons/Bucs at +186 and our bumbling boys toss out all kinds of additional action in BONUS TIME -- including a little sprinkle in Iowa/Iowa State. Get it all in just 30 minutes! Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Bake your tuna casserole and bring it to the Stackhouse residence, because this week we're gathering to mourn Sookie's beloved Gran! Emotions are running almost as High as Jason, and this episode takes you through all of them in a truly beautiful episode!Rewatch, Listen & Laugh as we all become Tara stans, Maxine has a fall from royal grace, and Mikie struggles to make a dick joke!And don't forget to follow us at the_rewatcher on  Instagram for special bonus content!! Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Happy Birthday Charlie Brown. Morons in the News. Christmas Tree Trends.   Down the Rabbit Hole. Funky Christmas. Everyone Needs a Laugh.   Talkback Callers. Couple Makes a Miracle. Can you Believe This?   From the Vault. Talkback Callers.

Post Thanksgiving Lite Bake is here to give us a little content preparation relief with all the Thanksgiving plans and shenanigans. Luckily, Bubba Drewski is here for us so we have a full house for chat, drafts, and more. We discuss what we’ve been playing, what did for Thanksgiving, what we’ve been watching and more. … Continue reading → The post Ep. 846 – Post Thanksgiving Lite Bake (2025) appeared first on TADPOG: Tyler and Dave Play Old Games.

We like big cinnamon buns and we cannot lie. December's Bake Club is dedicated to the tireless efforts of Shilpa Uskokovic and her creation of a giant, gooey cinnamon roll. Not only is this recipe perfect for any festive gathering, but it also has all the nostalgia of a mall food court in the 90s. Shilpa tells Jesse about her decision to include two specialty ingredients and the importance that they had in shaping the structure of the recipe. And we meet another baker we think you should know: Patrick Shaw-Kitch of Brooklyn Granary & Mill. Patrick not only bakes, but mills his own flour for his creations and tells us why we should think more about where our flour comes from and how to harness it in our bakes. Learn about your ad choices: dovetail.prx.org/ad-choices

TWiP solves the case about the man with abnormal brain MRI, and presents a new case for your solving about a man with some electrolyte issues related to his end-stage renal disease. Hosts: Vincent Racaniello, Daniel Griffin, and Christina Naula Subscribe (free): Apple Podcasts, Google Podcasts, RSS, email Links for this episode Join the MicrobeTV Discord server TWiP study – information and survey Letters read on TWiP 270 New Case A man in his 20s is admitted to the hospital with some electrolyte issues related to his end-stage renal disease. Infectious disease is consulted as he has a report of a recent positive strongyloides serology test that was done as part of his pre-transplant evaluation. He reports no international travel, no interesting exposures. Become a patron of TWiP  Send your questions and comments to twip@microbe.tv Music by Ronald Jenkees Dear TWiP listeners, Have you ever wondered how TWiP shapes your understanding of science? We have! To find out more, Christina and the team are running a survey based study to learn more about how TWiP contributes to your scientific literacy and trust in science. Listen to the segment in this episode (TWiP 267) where Christina discusses the study's aims and scope.   Anyone who listens to TWiP can participate. The survey is anonymous and we do not collect personal data that could identify you. There are no potential disadvantages or harms in taking part, other than using a few minutes of your time. You will receive no direct benefit from taking part in this study. However, the information that is collected during this study will give us a better understanding of who our listeners are, and why they choose to listen to TWiP. We can use this understanding to make TWiP even better! This is an academic study and we aim to disseminate our findings to the wider public, including you. For example, we'll have a conversation about the findings on a future episode of TWiP, we plan conference presentations and publication in a relevant academic journal The project has been reviewed and approved by the University of Glasgow College of Medical, Veterinary & Life Sciences Ethics Committee. Application 200250013 You can find the study, detailed participant information, and consent information here:  TWiP study – information and survey

This episode originally aired on November 23, 2023. ‘Tis the season for stuffed fowl, Mariah Carey, and family drama! In this throwback episode, Sarah takes your holiday calls and offers advice on traveling, conservative relatives, and what to do when you’re feeling lonely this season. Bake a batch of rugelach and enjoy! You can leave a voice memo for Sarah at speakpipe.com/TheSarahSilvermanPodcast. Follow Sarah Silverman on Instagram @sarahkatesilverman. And stay up to date with us @LemonadaMedia on X, Facebook, and Instagram. For a list of current sponsors and discount codes for this and every other Lemonada show, go to lemonadamedia.com/sponsors. Joining Lemonada Premium is a great way to support our show and get bonus content. Subscribe today at bit.ly/lemonadapremium.See omnystudio.com/listener for privacy information.