Podcasts about Bakes

On The BIG Show today, we're all about food

Ted speaks with Paul Kropp of Bakes & Kropp. From navigating the depths of a recession to the pinnacles of the luxury cabinetry market, Ted and Paul recount the genesis and evolution of his partnership at Bakes & Kropp. Their story is one of synergy, born from shared ambition and forged through the trials of building a brand. Inspired by European travels and architectural marvels, they strategized their expansion, meticulously ensuring consistent excellence across each showroom. Beyond physical locations, their focus extended to cultivating a confident sales team through rigorous training. Through anecdotes of unique, handcrafted projects, they highlight the cornerstone of their success: enduring client relationships. Confronting the headwinds of European competition, their narrative underscores the constant need for innovation and a clearly articulated value proposition in the ever-evolving landscape of luxury design.TOPICS DISCUSSED01:10 The Birth of Bakes and Kropp: A Partnership Formed02:45 Navigating Business During a Recession06:35 Challenges of Expansion and Consistency09:30 Building a Brand: From Product to Identity10:35 Synergy in Business: The Power of Partnership12:45 Building a Confident Sales Culture and Training New Team Members for Success15:45 Working with High End Clients17:30 Unique Projects and Client Relationships22:15 Marketing and Brand Building in a Competitive Landscape24:45 Innovating and Adapting to Market Changes31:00 Value Proposition Against European Competition CONNECT WITH GUESTBakes & KroppWebsiteLinkedInInstagramKEY QUOTES FROM EPISODE"You learn a lot during tough times.""Good people are key to maintaining consistency.""You have to have that winning attitude."

"You only sustain a business when your team feels like family and your customers feel like home." In this powerhouse episode of Detroit is Different, entrepreneur and Good Cakes and Bakes founder April Anderson returns to the studio to deliver game like only she can. From rocking Chadsey gear around the Northwestern representer, territory to diving deep into the ever-evolving landscape of Detroit's small business ecosystem, April keeps it raw, insightful, and inspiring. She unpacks what 12 years of entrepreneurship has taught her—especially post-pandemic—about leadership, empathy, culture, and customer service. Whether it's discussing her journey from building an e-commerce platform before it was trendy, maintaining payroll through lean seasons, or how she's learned that she might need to be less of a boss and more of a bridge, this episode is pure gems. April lays out the real on building a team, making tough calls, and the pivot from selling sweets to sustaining community. It's about legacy, leadership, and lemon meringue cupcakes. Don't miss this masterclass in Black business brilliance from one of Detroit's most respected voices. Detroit is Different is a podcast hosted by Khary Frazier covering people adding to the culture of an American Classic city. Visit www.detroitisdifferent.com to hear, see and experience more of what makes Detroit different. Follow, like, share, and subscribe to the Podcast on iTunes, Google Play, and Sticher. Comment, suggest and connect with the podcast by emailing info@detroitisdifferent.com

Relebogile Mabotja speaks to Savvas Themistocleous the co-founder of Smack Pizza Co, Jasveer Morar the owner of Kadipore Farms, Joe Desai who has taken part in several chillies eating Competitions about Smack Pizza's super hot chilli challenge joined by the winners of the 702 Afternoons hot chilli pizza challenger, Nokuthula Queen Khumalo- the Founder of 2li's Bakes n Eats cake, Zandile Themba a Food and Beverage Business Owner and Mme Mpolokeng a Agro Processor. 702 Afternoons with Relebogile Mabotja is broadcast live on Johannesburg based talk radio station 702 every weekday afternoon. Relebogile brings a lighter touch to some of the issues of the day as well as a mix of lifestyle topics and a peak into the worlds of entertainment and leisure. Listen live weekdays from 13:00 to 15:00 (SA Time) https://www.primediaplus.com/702/702-afternoons-with-relebogile-mabotja/audio-podcasts/702-afternoons-with-relebogile-mabotja Thank you for listening to a 702 Afternoons with Relebogile Mabotja podcast. All the interviews are available on Primedia+ Catch-up https://www.primediaplus.com/702/702-afternoons-with-relebogile-mabotja/ Subscribe to the 702 and CapeTalk daily and weekly newsletters https://www.primediaplus.com/competitions/newsletter-subscription/ Follow us on social media: 702 on Facebook: www.facebook.com/TalkRadio702   702 on TikTok: www.tiktok.com/@talkradio702  702 on Instagram: www.instagram.com/talkradio702  702 on X: www.x.com/Radio702  702 on YouTube: www.youtube.com/@radio702  See omnystudio.com/listener for privacy information.

BOSSes Anne Ganguza and Tolupe Kolade, a leading voice from Nigeria's vibrant voiceover scene, connect to explore the sonic tapestry of Africa's storytelling. They unpack Tolupe's experiences building a career and community within a dynamic market, offering a window into the unique challenges and triumphs of voice acting on the continent. Listeners will discover the crucial role of genuine expression in connecting with audiences, gain understanding of the industry's growth in Africa, and appreciate the power of shared narratives across borders. Anne and Tolupe also discuss practical pathways for aspiring voice talent and the evolving nature of the global voice landscape.   00:01 - Speaker 3 (Announcement) Anne changed my life a few years ago while coaching me for my commercial demo. Since then, I've been traveling throughout Europe and the UK and I never miss a VO Boss podcast. It's just how I start my Wednesday, no matter what country I'm in. I love that I can stay connected with her and continue to learn about VO even from across the pond. Love you, Anne.  00:23 - Speaker 4 (Ad) Hey guys, it's that season again. Are you feeling that tickle in your throat? Don't let a cold or flu slow you down. Combat your symptoms early with Vocal Immunity Blast, a simple and natural remedy designed to get you back to 100% fast. With certified therapeutic grade oils like lemon to support respiratory function, oregano for immune-boosting power and a protective blend that shields against environmental threats, your vocal health is in good hands. Take charge of your health with Vocal Immunity Blast. Visit anganguza.com to shop.  01:00 - Speaker 3 (Announcement) It's time to take your business to the next level, the boss level. These are the premier business owner strategies and successes being utilized by the industry's top talent today. Rock your business like a boss a VO boss. Now let's welcome your host, Anne Ganguza.  01:22 - Anne (Host) Hey, hey guys, welcome to the VO Boss podcast. I'm your host, Anne Ganguza, and today I am honored to have a very special guest with me today, all the way from Nigeria, Tolupe Kolade, also known as T-Code, which is such a cool, I love that name. He is a Nigerian voiceover artist, podcaster and coach, and a 2024 Sova's Award nominee for Outstanding Commercial Best African Voiceover. As the creator of Nigeria's first voiceover podcast, Everything Voiceover's, the African Perspective, and the creative partner of the Association of African Podcasters and Voice Artists, APVA, T-Code champions the African voiceover industry, mentoring new talents and collaborating with top brands to bring impactful storytelling to life. I love that. I love that so much. T-code, it is so nice to have you on the show. Finally.  02:13 - Tolupe (Guest) Finally, Thank you so much.  02:15 Anne.  02:16 It's been years of listening to you over the seas and I can't express how excited I am right now to share the same podcast with you being a guest. Oh my God, I feel so great.  02:29 - Anne (Host) Well, I'll tell you what. You sent me, oh my gosh, years ago, a really lovely audio testimonial about my podcast. And I just recently if obviously you've been listening to the podcast, you know that I never really did any ads or anything and I finally decided, gosh, I should do some ads for my own podcast for however many years. And so I started featuring some of the audio testimonials from people, and I featured yours and then, all of a sudden, I got flagged in this amazing video that you created for me and bosses out there, if you ever want to do a testimonial that will get the attention of a potential client right, this is a very boss move. I love this .T-code Create a lovely video that does a nice shout out, that expresses gratitude, and it was a lovely video and I was so touched that you took the time to create a video and, by the way, the production value was just amazing.  03:20  kudos on the production value of that. I mean it was insane, and I was just so excited that you were excited and I wanted to talk to you. I mean, with all these accomplishments, you are quite a VO boss, and so I was only too happy to ask if you would be on the show, and my apologies because bosses out there. I don't know about this time zone slash day but I completely messed up the first time that we were supposed to get together, so I'm just so glad that we're finally here.  03:48 So glad to have you on the show.  03:50 - Tolupe (Guest) Thank you so much.  03:51 - Anne (Host) Yeah, so let's talk about your start in voiceover, because I think a lot of bosses here we know what happens in our own little bubble here, but it's difficult to really find out what's going on in other countries. And how is voiceover? How is it doing in Africa? And you're championing it. So I think it's a wonderful start to talk about how you got started.  04:14 - Tolupe (Guest) Okay, so I'm going to talk about how I got started and then we talk about the industry in Africa. I got started officially in 20. So there was the 2016 version of me getting into voiceovers and there was the 2016 version of me getting into voiceovers and there was the 2020 version of me getting into voiceovers In 2016. It was more of broadcasting. As a broadcaster, I worked on radio and that was where I got introduced to the world of recording audio.  04:40 Prior to that time, well, even while I was in university because I graduated from the university in 2015, I did a bit of radio stuff and that was actually the first time that I would do a voiceover. I wasn't a presenter at the time, but someone heard my voice and said, oh, would you like to come to the university radio station? Which I said okay, yes, I did. And I got there and they said oh, said oh, okay, what stuff have you got? So the radio station's name was something around Versity Radio at the time and I just said you're listening to Versity Radio, something around that, and they were like whoa, that was great and they allowed me do the voiceovers for the radio station, the audio branding and all of that at the time, but then I wasn't schooled about voiceover. I didn't really know what it was, so I continued my radio journey.  05:29 2016. I would go to other radio stations and do the same thing for the radio stations and the presenters on the radio. Then, 2017, I started understanding what voiceover was because I was officially working on radio at this time.  05:43 - Anne (Host) Did you have your own radio  at this time, and did you have your own shows at that time? 05:47 - Tolupe (Guest) Yeah, I had a show on radio, but I was more on tv because the establishment was a tv and radio station combined. Okay, so I was doing more of tv, but they would call me to do some of the promos for some radio and tv shows and I would do all of those at a time. But I still didn't understand what voiceover was until fast forward to 2019. I was working in another radio station. The demand for my voice had increased and some money started coming in, but very little at the time. So I started getting curious to how the industry in voiceover was at the time. So I started asking questions, I took online courses and 2020 was when I got into voiceover officially. So there were different versions of that.  06:40 But late 2019, I took a bold step to find anybody who would need my voice on the internet. So I went on youtube and I found some youtube channels by africans who were doing voiceovers on their youtube channel as to narrate stories on the youtube channel. But they weren't professional voiceover artists. But compared to what I was doing at the time, I could read better. So I would respectfully reach out to them and say Hi, I'm a radio presenter and a voiceover artist here in Nigeria and I don't know if you don't mind, I would love to record your voiceovers.  07:14 At the time I didn't have any idea of exactly how the industry worked, but I just wanted a platform somewhere to put my voice out there. So I reached out to a couple of youtubers and one of them reached back to me and was willing to offer me some stipend monthly for recording voiceovers for a channel, and that was how it started. So the moment I got to realize that I could earn a living from voiceovers and there was opportunity for me to improve and grow my skills, I took it so serious and I started looking for resources and I think it was 2020 and 2021,. I discovered your podcast and it was just a whole new height for me because I was connecting to the voiceover industry globally and that really just opened my mind to more about voiceover. So that's the story of how I got into this.  08:05 - Anne (Host) I love that. So prior to that you were full time in radio.  08:08 - Tolupe (Guest) Yes, radio and TV. I did that for about six years.  08:11 - Anne (Host) Got it. Got it Radio and TV. So where did we're going to fast forward to the podcast? Because you've been doing your podcast for a while now and now you realize that it's a labor of love. It is something that does require like a focused, like passion to creating content that goes out there on a consistent basis. Talk to me about what drew you into the podcast. Were there other podcasts, voiceover podcasts, let's say, specifically in your area, that talked about African voiceovers or voiceover in Nigeria? What prompted you?  08:43 - Tolupe (Guest) Okay, so my first foray into podcasting wasn't because I wanted to podcast at the time, and this was in 2019. So I was working on radio. I needed a medium to save my radio shows right, because people would listen. And radio is a medium yeah, radio is a medium where people just listen once and you can't rewind, you can't listen again on the go. So I had that program I was doing on radio and I wish to archive it. So I was looking for ways to do this on the internet for free, and that was how I stumbled on podcasting, because, of course, you could just upload an audio and it's there.  09:22 Right, right, right. So that was how I started I love that that's so interesting.  09:24 So that was how.  09:24 I started. I love that.  09:25 - Anne (Host) That's so interesting because I have to tell you that I wanted to get into radio but I wasn't, and so I said, well, let me create a podcast  09:32 So it's very interesting, and that was my radio. 09:36 - Tolupe (Guest) Oh yeah, it still feels like radio because I resigned from radio. In 2021 to face Voice of Us full time. Oh, okay, in 2021 to face voiceovers full time.  09:44 Oh, okay, yeah but back to the question of how the podcast came to be. So, prior to the time I was entering into the voiceover industry, there was no voiceover podcast that I had heard of. And 2020, I took a course at the voiceover workshop. That's one of the few voiceover training institutions we have in Nigeria, so I realized that there was more to this. People did this full time. There was an industry around this, so I was curious to know more. Podcasting was already getting more popular at the time, so it just made sense that there should be somebody on the internet podcasting about voiceover. So a friend shared a couple of podcasts and then I saw this article the top 10 voiceover podcasts in the world. Your podcast was a part of them, with a couple of other podcasters that I respect a lot.  10:37 - Anne (Host) Wow, I didn't even know that. That's awesome. 10:40 - Tolupe (Guest) Yeah, and then I checked it out and I just fell in love with it because the style of the presentation you were so real, so relatable. It felt like you were trying to help people, just groom them, feed them and you break down the stings. So I'd stalk to your podcast and I'd listen and listen. And I checked the African space. At the time there was only one lady from South Africa podcasting about voiceover and it was quite refreshing to find her at the time, but not in Nigeria. I didn't find anybody in Nigeria. So I wanted to start because I felt it would be so great for voiceover artists in Nigeria to share their stories.  11:22 So people can know what we're going through, because a lot of things needed to be restructured in the voiceover industry at the time, in my opinion. But there was nothing like that. So from 2020 the idea came, but I had this imposter syndrome because I was like, oh, you're just young into the industry, how do you expect to be the guy to host people and just talk about voiceovers? So I delayed the idea till 2022. And in 2022, nobody was doing it. I'm like, well, you have to do it. So I started the podcast. Prior to that time, I had the experience of podcasting. I'd worked on radio, I understood how to record a deed and put things together, upload a podcast. So I just took all of that knowledge and I started the Everything Voice of Us podcast, the African Perspective, which was for Africans, by Africans, to tell African stories.  12:16 - Anne (Host) I love that, you know. What's so interesting is that I don't know if it's a prerequisite or a requirement to be the expert if you want to start a podcast, because for me, I remember, before I started the podcast I started my VO Peeps group because I had moved across the country and I wanted to kind of get to know the people in my industry, and so I basically started to interview my heroes. I didn't necessarily present myself as the expert at anything, but I was absolutely interested in sharing resources and educating the community, and I think that that is a great way to look at any type of a podcast that you want to start out there, bosses, so that you can share and educate, and I think that is a really great angle to come upon it. And so I think for you, you do a lot of interviews in your podcast and I'm sure people are very eager to get their voices heard as well, and so it's kind of a win-win for both, for both of you?  13:15 - Tolupe (Guest) Yeah, absolutely, absolutely.  13:17 - Anne (Host) Yeah, what would you say has been your biggest I don't know your biggest takeaway from now starting and having a successful podcast. What would you say is your biggest takeaway from now starting and having a successful podcast. What would you say is your biggest takeaway?  13:29 What's your biggest gift from the podcast?  13:29 - Tolupe (Guest) That's a huge question, 13:30 - Anne (Host)  And what's the biggest challenge?  13:33 - Tolupe (Guest) Okay, so first the biggest gift from the podcast and then the biggest challenge.  13:38 I think the biggest gift from the podcast has been connecting me with the world.  13:43 Like the world is so big and there are people waiting to be heard and people wanting to hear more, so my biggest gift is that I've been able to connect with the world and share that network, or the stories that I learned across the way, with people.  14:02 Because of the podcast, a lot of people know me and because of the podcast I can also access a lot of people from different parts of Africa and even outside Africa, and it has helped me to grow such network that many prominent things happening in the voiceover and audio creative space in Africa. I am often involved in most of these things and it's just a very humbling experience for me. So the network is a powerful gift that I've gotten humbling experience for me, so the network is a powerful gift that I've gotten. I think the biggest challenge for podcasting, as you've said earlier, anne, is that it's a should I use the word thankless job, or it's a service, it's something it is. Yeah, it's a very sacrificial thing to do because literally I don't know how it works over there, but we don't get paid in Africa for podcasting.  14:52 - Anne (Host) No, we don't get paid here either, and to get sponsors is very difficult.  14:57 - Tolupe (Guest) It is. It is so. It's something that if you are not convinced, if you are not passionate and selfless, you're going to burn out real quick. So I have invested my time, my energy, my money into this. I had to create a team. I mean, for the first two seasons of the podcast, I was doing this independently and since, in theory, I took on some boss moves. To be honest, you inspired me as well on this episode you did, where you talked about podcasting and you I think it was the beginning of this year you said something about how much you spent on podcasting the previous year.  15:34 It's not cheap, was it like $15,000 or something. It was like $10,000 to $15,000,.  15:39 - Speaker 4 (Ad) Yeah, yeah, and when I heard that I'm like guy, you can do more. People at the top do a lot to get to where they are. So I decided, okay, I'm going to invest more into this. And they are. So I decided, okay, I'm going to invest more into this. And my focus was to help him build a better voice of our industry. That has always been my inspiration to doing many of the things that I do. So, yeah, that's my gift and the biggest challenge, the fact that you're just doing it on your own. But, yeah, it's still a blessing at the end of the day, Right?  16:10 - Anne (Host) Now you mentioned that you thought there needed to be restructuring or you were wanting to be active in restructuring the voiceover industry in Africa. Tell us a little bit more about that. How has it evolved and what do you want to do to restructure that?  16:24 - Tolupe (Guest) Interesting. So, interestingly enough, yesterday I had a conversation with one of the very respected voiceover artists in Nigeria top voiceover artist on my Instagram page where we talked about the evolution of voiceover in Nigeria and I see something very similar to that in Africa. Voiceover for the longest in Africa, has been heavily associated with broadcasting. I believe it's almost the same thing every other place, but the difference is that for a lot of African countries that I have observed, voiceover is still somewhat glued to broadcasting, meaning broadcasters are the ones who officially do voiceovers.  17:04 Not many people come to claim the career to be voiceover artists. It is still being viewed as a part-time side hustle, right. So when I was coming in, of course it started as a part-time stuff for me as well, but I met a few nigerian voice actors, like eric maximus, who I was just referencing, e, and a couple of people like that. These people stood out as full-time voice actors Chilu Lemba, you know, femi Bakes these are my colleagues and I was inspired and also, listening to you, I realized this was possible. So the things that I felt could be restructured is that I needed people to see this more as a business, more as an industry and, gracefully, some people as far back as 1999, 2000 in Nigeria had realized this is what we needed to do, so they created an association in Nigeria at the time called the Association of Voice Over Artists in Nigeria.  18:08 Oh, okay, yeah.  18:10 And this association has been for about 22 years. But unfortunately the growth of the association has seen a lot of challenges because technology came quicker the old era of voiceovers, where everybody had to go to physical studios with the agencies and directors and all of that had gone, but a lot of people here were stuck in that era. So the new era of having a home studio, you know, and working with international rates and how things are being done live sessions, directed ones these things were into the norm over here and I felt that we needed to do better. Our rates weren't standard, as it were, very low at the time when I came, and just the attitude of people towards voiceover is just like a side hustle. People didn't respect the craft. So these were the things that I wished could change.  19:06 Also, if you look at the American space, you had organizations that would fight for voiceover artists and you had resources for voiceover artists the coaches. There were people who had written books, there were award shows and things like that. We didn't have so much of those here. You hardly would find any book written by anybody about voiceover If you go to the internet, any book written by anybody about voiceover. If you go to the internet. There were no like very scanty.  19:35 So I felt like people needed to own this craft, people needed to build the industry, and I had to do what I had to do. There were a few companies, like training institutions that existed already at the time, so I just had had to contribute. I joined the association, joined another association called the African Association of Podcasters and Voice Actors, and together we started forming the policies and the building blocks, creating resources for voiceover artists, for podcasters in Africa, creating events like award shows. So we have the APVA Awards, we have webinars. We started creating these things and I must say it's been an interesting journey, a challenging one as well, but quite an interesting one since then.  20:17 - Anne (Host) Yeah, absolutely.  20:18 It's kind of like you're building it from the ground up, which I think is really amazing, and that is something that having knowledge of building things, being a kind of a pioneer in building things as the technology evolves and as our space voiceover industry grows.  20:33 It's a lot of thankless things, a lot of donation of your time, and so I think it's wonderful that you have really kind of gotten in on the ground floor so that you can help to develop policies and guidelines and then also you have a platform that's able to broadcast that out to the world.  20:51 And what I love is, and what I'm hoping, is that our connection here can also help you to be even more globally known, because that, of course, as I mentioned multiple times on my show, the podcast actually cost me money, but it also gives me a lot back in terms of people know who I am, lot back in terms of people know who I am, and so I think we know, and I think you must also know, that that is one of the most important things when you're trying to get your voice out there and when you're trying to become known as a business as well, so that you can survive full-time on voiceover.  21:23 Would you say that you are able to survive full-time on voiceover now, or is it still something that you are building? I know that it took me a few years to do that and you've been working already at it for a few years. Is it something that is a realistic goal for, let's say, I have been thriving as a voiceover artist full-time and I have colleagues who are also doing the same full-time, but we're not so many compared to the US, and the reason for?  22:01 - Tolupe (Guest) If you look at those of us who are doing voiceovers full-time, we are multi-skilled. We are able to record, we're able to edit and produce, we understand acoustics, we have learned about voiceover, we understand marketing as well. So it takes all of the skills to be able to stand and say, oh, I'll do voiceovers full-time, but majority aren't able to do that. Also, looking at the economic challenges and the reality surrounding what it takes to be a full-time voiceover artist, where in a country and largely in many parts of the continent, we don't have stable electricity, so you could be working and you run out of power, and that affects your work, especially if you're In your livelihood.  22:48 Exactly Right. So there's also the challenge of being able to erect or build a home studio for yourself, and also the fact that the equipment could be very expensive. Looking at our exchange rate, when we convert this equipment that costs some maybe $500 or $200 into Naira, whatever currency, it's a lot. So it's very challenging to decide to go full-time into voiceover, but for the few of us who are able to do it, it's also rewarding, especially and I must say, the fact that we get to work with clients out of Nigeria, especially clients from the us, using platforms like voice one, two, three and other pay-to-play sites. They open us up to opportunities with foreign clients and getting paid in dollars has its own advantage. So, yes, it's quite rewarding to work as a full-time voiceover artist, but it's also very challenging for a lot of us.  23:48 - Anne (Host) So what would be your best advice? That you would give aspiring voiceover talents in Nigeria Africa if they're looking to get into the industry. 23:57 - Tolupe (Guest) All right. So for people who are looking to get into the industry, the first thing that I recommend they do is to acquire knowledge. A lot of people still think, oh, you could just record voiceovers on your phone and I'm like, no, it doesn't work that way. So you need to learn, and I'm grateful that we have voiceover institutions in Nigeria and also other parts of Africa. We've got one in South Africa. That's the South Africa Voiceover Academy. In Nigeria, we have Voiceover Workshop Voiceover Academy. There are a couple of them and they've been able to come together to gather the body of knowledge needed for young voice artists to start. So I recommend. Second thing I recommend is podcasts. Listening to podcasts helps to develop the required skill in a sense, because you're listening to experts in the field. Now, I've been learning from you for many years and we had never met and it's been free, so that's the beautiful thing about podcasts.  25:01 It is a beautiful thing, isn't it? Yeah, it's absolutely free.  25:05 So I encourage people because you might not be able to afford hundreds of dollars to have Anganguza or any other top voiceover artists, so listen to podcasts. I recommend that as well. The third thing is to practice and take the big step, because I've also been coaching people in voiceover for a while. I realized that oftentimes they come, they train but they don't implement. There's this fear and imposter syndrome of calling yourself a voiceover artist. They hardly make the bold steps, they don't do demos and put themselves out there. They're waiting to be perfect, they're waiting to get it all figured out. So they compare themselves to someone like me or other colleagues of mine or people ahead of me and they're like I don't have what it takes, I don't sound like you just yet. So I always encourage them Start now, when nobody even really knows you so much. Make the mistakes Grow, because we all started somewhere. We didn't start perfect. So these are the things that I'll encourage them.  26:07 - Anne (Host) And I also think and this is kind of my big thing when I have students that say, well, I don't sound like I'm not there yet I'm like in reality and I think you must know, because you've had such a lengthy experience in being on camera and also in radio and podcasts when you connect with someone, nobody's really listening to how you.  26:27 I mean, yeah, we can sound good, but in reality that is only like a temporary, fleeting thing, that, okay, it sounds good, it sounds clear, I understand you, but when we connect, we connect on an emotional level and that really comes into the storytelling, that comes into that point of view that we're able to express. And I think that podcasting helps us to do that, like, especially if it's a conversation between you and I. But I use those skills in my voiceover to connect with that theoretical client and that's really where it becomes the most important. So how important would you say the connection in storytelling is for, let's say, the current trend and styles that are happening in your area? I mean because globally, I think we all need to be able to tell stories. But I'm just curious in terms of locally, when people hire you, are they hiring you for that big, deep, booming voice? Or are they also hiring you for that storytelling capability?  27:18 - Tolupe (Guest) That's a very good question, because in the continent, especially in Nigeria, I'm going to take Nigeria we have been very influenced by the Western cultures the things we see from movies in hollywood, the cartoons that we've seen growing up, so these has heavily influenced how we tell our stories in the media. There's still a lot of true storytelling, I must say, but when people think about voiceover, a lot of young people think about Disney, they think about all the Cartoon Network stuff and what that affects is the accent. So they're tempted to want to sound like the kids they watched growing up. They think that's what voiceover is. And it doesn't mean that's not what voiceover isn't. It just means the people you see on your screens.  28:14 They're telling stories that are relatable to them. It's their local stories. The animation you watch, even though it's fiction, but the communication, the nuances, you know all of those expressions. They're very akin to wherever they come from. Over here there's a way we tell our stories, the way we crack our jokes, the lingua. It's very local. So it's a lot of work to try to explain to upcoming talents that see, your accent is good enough yourself.  28:50 The way you sound is good enough. It's good enough you are enough.  28:54 You don't have to sound like barbie. You don't have to sound like right.  28:58 - Anne (Host) I'm so glad that you like this. It gets me emotional actually. I'm so glad that you like this. It gets me emotional actually, because I'm so glad that you said that, because it's important for not just locally you, it's important for us, it's important for the world to hear those stories. Right, it's important for us to understand you and how you tell stories, because it may be different than how I tell the story, but it's certainly very interesting to me.  29:19 You know what I mean.  29:25 And it's something that I feel I could benefit from hearing and I could enjoy it and it could be educational, it can be entertaining and I think just getting that experience and that culture and that storytelling is so important to a global audience.  29:35 Yes, absolutely, which I?  29:36 think is important to your business, which?  29:38 is so important to your business, so I think for anyone and I love how you talk about the imposter syndrome, which I think we all have.  29:44 I think that's a global thing, right? Everybody has imposter syndrome I still think, at the very heart of it, the fact that we can share and that we can communicate and we can connect with one another, that is something that is very much wanted and desired.  30:03 It may not be, as, let's say, marketable in certain places yet. Right, because even in America there's a lot of places that say they want the conversational connection, but yet a lot of times what you hear on television turns out to be something different because of whoever's directing you, whoever is hiring what they hear in their head. Right, Because they could have grown up with those kind of announcer kind of broadcast sort of sound and that's who ended up directing you and that's how the commercial sounds or that's how whatever it is that you're doing sounds. But I do believe that when it comes to people that really want that connection, that engagement with their brand, that they're going to hopefully continually go more and more into the storytelling aspect and it becomes less about your voice and more about how you can reach that person that's listening to you at the other end of the mic in reality.  30:52 So, yeah, I think it's all about the connection. So let's talk a little bit about any type of, let's say, memorable story or project that showcased your unique storytelling. Is there anything that you can talk about that is out there on a global level that can really speak to your unique storytelling?  31:14 - Tolupe (Guest) Now that you say memorable, I've done a couple of voiceovers for different brand. I think the most recent that I did was for coca-cola. So I've done a couple of voiceovers for different brands. I think the most recent that I did was for Coca-Cola, so I've done a couple of them. I think the two most memorable would be getting cast on one of the biggest animations to come out of Nigeria, which would actually be out next year, 2025. And that animation is called Iyanu. It's going to be on Cartoon Network on.  31:42 Showmatch in Africa. So I'm one of the cast and it was such an honor to be on that because it's not just a cartoon for the world to enjoy, but it captures African stories. The entire cast were Nigerian, so we spoke the true Nigerian accent. It was quite a mix of traditional and youth, friendly and young. You know all of that, so I'm happy to be on that. I play a character called Shiju, which people would come to find out much more about later. Then the other one would be.  32:16 Recently I did a voiceover for a friend. She started this podcast and I recorded the voiceover and I just something about that voiceover stood out for me. It's on a podcast anyway, so, um, it's memorable to me personally. It's not like it's for a global brand of some sort, but it's just something that when I think about that particular voiceover maybe because the way I read it it was just so real and I just felt everything in that script Very powerful story, very touching experience. It's titled the First and Last Time I Saw my Parents Dance and that story was just so powerful. So, yeah, that works for me too. It's on podcasts and platforms.  33:02 - Anne (Host) Awesome. Well, I'll be connecting those links up in the show notes for any of those bosses that are looking for more information. So tell us what's next for you Any exciting projects on the way or other goals that you're working toward. Any other associations you're going to pioneer. Any other associations you're going to?  33:21 - Tolupe (Guest)  Next up for me is my youtube channel. Already I have the podcast running on youtube, but I am planning on creating a youtube channel where I talk more about voiceover extensively, particularly for Nigerians and africans my extension, so that is going to be coming up next year. I also am working on some online courses. Although right now I teach voiceovers, I mentor people one-on-one. I also teach voiceovers with other voiceover institutions of learning in Nigeria, but I realized that there's a lot of demand out there and I can't always be physically there to teach over and over and over. It's very demanding. So I'm putting together an online course that will be available, and my website is also in the works. So by January 2025, everything will be ready. So these are the things I'm working on.  34:13 - Anne (Host) Well, that's quick, that's like next month. Yeah, I love it. So tell our bosses where they can find you, where they can learn more about you. Follow you on socials.  34:25 - Tolupe (Guest) Okay, so my Instagram handle is tcode70. That's T-C-O-D-E underscore 70. My YouTube channel is I am tcode70. So you can find me on YouTube and on TikTok I'm also tcode underscore 70 TikTok. Tcode underscore 70. On X, which is formerly Twitter, my website will be out really soon will be, I mean, launched so my website is iamtcode.com Iamtcode.com.  34:57 - Anne (Host) Love it, love it. And that's coming January, January 25. So now I'm hoping that I myself am releasing a new website that is supposed to be out in January of 2025 as well. So it's just a little refresh of my brand.  35:10 So  oh my gosh, it has been so much fun chatting with you and I am keeping my fingers crossed for Sunday, which is coming up in a few days, to find out about that Sova's nomination. But the way I feel if you're nominated award nominated is just as good as award winning in my book, and actually even that is subjective. But yeah, my fingers are crossed for you and I'll be listening. I've got a couple nominations myself that I'm going to be you know. We'll see if that works out and in the meantime, it has been such a pleasure chatting with you and I want to actually check up with you next year again so that we can reconnect and see what other amazing things you've done, because you are definitely a VO boss for sure, and it's been a pleasure chatting with you today.  35:56 - Tolupe (Guest)  you so much, and it's been a pleasure chatting with you too, and thank you for inspiring me and millions of others, because, yeah, a lot of people are still going to listen to this. Podcast is a platform that people can listen to many years to come, so thank you so much, Anne.  36:12 - Anne (Host) No problem, all right, I'm going to give a great big shout out to our sponsor, ipdtl. You too can connect and network like bosses, like Tico to myself. Find out more at IPDTLcom. Bosses, have an amazing week and we'll see you next week. Bye, bye.  36:28 - Speaker 3 (Announcement) Join us next week for another edition of VO Boss with your host, Anne Ganguza, and take your business to the next level. Sign up for our mailing list at VOobosscom and receive exclusive content, industry revolutionizing tips and strategies and new ways to rock your business like a boss. Redistribution with permission. Coast to coast connectivity via IPDTL.   

See omnystudio.com/listener for privacy information.

Rob Bakes from Vote Climate One, which includes the Traffic Light Election Guide, says, "The only thing we've got left is one another; we can't rely on government."He also says, "When you look at the science, we are in real troubles, We're buggered".Rob, whose passion is as wide as it is deep, finds comfort in talking with Geelong's Mik Aidt, who runs the bay City's "The Sustainable Hour".The Traffic Light Election Guide has already proved its worth, and Rob has urged people to take the advice it offers and make certain that, come Saturday, May 3, Australia will have a minority government.

Hey y'all, welcome back to the Roots and Refuge Podcast! This week, I'm sharing some thoughts from the middle of a very full season—spring is here in South Carolina, and the weeds are wild, the animals are having babies, and I'm neck-deep in garden work. But in all of that, I've been thinking a lot about the difference between the idea of a thing and the reality of it. In this episode, I talk about the hard-earned truth behind romantic dreams, what it really means to “be the kind of person who bakes bread,” and how choosing to show up—again and again—is where real transformation happens. If you've ever longed for a slower life or felt stuck waiting for better circumstances, this one's for you. Thank you for spending time with me today. If you've found encouragement here, consider supporting the podcast on Patreon, where you can listen early and join our monthly Q&A. As always—I bless you, until next time.  

What if your favorite indulgent treat could also be a powerful act of integrity, transparency, and self-respect? In this heartfelt episode, I sit down with Lex Evan — An eco-conscious luxury bakeshop serving award winning organic & fair-trade treats with No Naughty Ingredients® and a guiding principle of Radical Ingredient Transparency®. LEXINGTON BAKES is the culmination of Lex's 20-year career in brand strategy and design, and his 15-year self-guided study of pastry. Previously, Lex led the design, strategy, and creative direction of iconic global brands, products, and teams for some of the world's most impactful beauty, health and wellness brands. We explore what it really takes to build a mission-driven brand without losing your soul — from surviving the pressures of the CPG world to staying handmade even as demand explodes. Lex shares how kindness, boundaries, and clarity of purpose have been his secret weapons in both business and life. We also talk nervous system regulation, the illusion of “making it,” the emotional nutrition in food, and the quiet power of simply doing things the right way. Lex is Queer and Non-binary, and has a personal ambition to support, uplift and empower Women and gender-minority founders and leaders. Whether you're an entrepreneur, a conscious consumer, or someone craving more heart in your hustle — this episode is nourishment for the soul. Resources:  Get 20% off Lexington Bakes with code: HEALING20 Follow Lex on Instagam Follow the host, Claudia, on Instagram and check out her website Shop Puori grass-fed protein powder + supplements (Clean Label Certified and third-party tested!!!) discount code: HEALINGTHESOURCE

We're revisiting one of our favorite episodes today—host Jessie Sheehan's interview with Paola Velez, pastry chef and co-founder of Bakers Against Racism, the global bake sale that raised over $2.5 million for social justice causes. She's also the author of “Bodega Bakes: Recipes for Sweets and Treats Inspired by My Corner Store.”Paola joins host Jessie Sheehan to talk all about her book, which she describes as a love letter to both her Dominican heritage and her New York City roots. She shares stories about her childhood growing up in the Bronx, visiting her local bodega and the Stella D'oro factory, and how her mom's love for Guy Fieri inspired her plantain sticky buns. Then, the duo walk through Paola's recipe for the buns, which she has become quite known for. Click here for Paola's Plantain Sticky Buns recipe.To get our new Love Issue, click here. Subscribe to our baking newsletter.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Paola: Instagram, Bakers Against Racism, website, “Bodega Bakes” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes" cookbook

A Florida woman is sentenced to five years in prison after leaving her 7-month-old granddaughter to die in a hot car, the second grandchild to die in her care within one year. A man in New York is arrested after threatening to bomb the live audience of Saturday Night Live. Drew Nelson reports.See omnystudio.com/listener for privacy information.

King Carl Bakes Boortsog by Nara by 826 Valencia

worst week ever winners : Pete Hegseth and Group Chatsbest week ever winners : Hannah Einbinder and Sam Altmanwatch this episode on the patreon!*LINKS*Buy Lexington Bakes Here!Garcelle Beauvais Leaves Teresa Giudice Tax It AgainSelena Gomez and Benny Blanco Tesla Market PlummetsJoJo Siwa VIP Package Blackout by Tini Emilia and Nicki NicoleSaratoga WaterPatrick SchwarzeneggerMatt Rogers 'I don't think so, honey!'Leslie Bibb and Sam RockwellZendaya Ronnie Spector RoleNetflix The Residence TrailerPonyo Artist Weighs In On AIOops I Did It Again by Britney Spears Music Video+Making The VideoFollow Lex Evan Here!

Laughers, get ready to savor every moment with Sarah Baker-McEvilly, founder of BMC Bakes in Harrisonburg—a gluten-free bakery haven in the Shenandoah Valley! From kitchen to storefront, discover how Sarah transformed her love for baking, inspired by her grandmother and cultivated at Heritage Bakery, into a thriving storefront that serves up irresistible treats for events, weddings, events, and everyday walk-ins. From her army days to becoming a staple at local farmer's markets, Sarah shares her journey of perseverance and community building. You'll uncover the secrets behind her gluten-free baking techniques that make her pastries indistinguishable from their gluten-filled counterparts. Plus, learn about her exciting plans to continue their popular cake decorating class, bread days, and other new vibrant events on the horizon at BMC Bakes. Whether you're near or far, get ready to indulge in the warmth of homemade charm that's as inviting as Sarah's spirit. Cheers to sweet stories and sweeter treats! Instagram: @bmcbakes Facebook: BMC Bakes Email Sarah: sarahbmc@bmcbakes.com Website: bmcbakes.com Address: 157 N Main St., Unit 100, Harrisonburg VA This podcast is brought to you by: FWAF [f-wahf] = The Funny Womacks & Friends We offer comedy shows, classes & this podcast! thefunnywomacks.com Facebook & Instagram: @thefunnywomacks YouTube: The Funny Womacks Affiliate Links You May Also Be Interested In: Love Podcasts? Love Audiobooks? Get a Free One on Us!

Sarah Bakes at Bowdoin by Maine's Coast 93.1

Following an injury that forced Jonny Murphy to retire from his professional rugby career, he decided to trade his passion for rugby for baking. He gained is love of baking in his nanny's kitchen growing up. He joined Ivan this morning to chat about his new book

Bex Scott introduces us to an article from ClickAmericana.com all about gadgets and kitchen appliances from the 60s. She opens with a story about her finds from a recent Value Village thrifting trip that got her thinking about the sorts of small appliances she often finds there. What kind of futuristic ideas in kitchen gadgetry did the 1960s produce? And how did they advertise these new products? Join Bex to find out. From wall and under counter mounted can openers to bun warmers and toaster ovens, it's all here. The article features stunning images of the retro ads complete with color photos. Follow along with Bex as she learns which meat grinder can also grind hard almonds, the five good reasons for owning a General Electric rotisserie oven, and how 60s visionaries combined a portable mixer with a knife sharpener for the sake of convenience. Do you remember Presto coffee makers in white? Did you have a Redi-Oven? This episode will either make you scratch your head over the idea of owning an avocado colored blender or take you down memory lane with a Salton bun warmer.Resources discussed in this episode:Mid Century Show and Sale in Calgary, AB - April 12, 2025“1960s gadgets & small kitchen appliances made life a little easier” on ClickAmericana.com—Contact Rebecca Scott | Pyrex With Bex: Website: PyrexWithBex.comInstagram: @pyrexwithbex— TranscriptBex Scott: [00:00:02] Hey everybody, it's Bex Scott and welcome to the Pyrex with Bex podcast, where you guessed it, I talk about vintage Pyrex, but also all things vintage housewares. I'll take you on my latest thrifting adventures, talk about reselling, chat with other enthusiasts about their collections, and learn about a bunch of really awesome items from the past. Subscribe now on Apple, Spotify, or wherever you love listening to podcasts so you don't miss a beat. Everybody, this is Bex Scott and you are listening to the Pyrex with Bex podcast. I wanted to start off this episode with a little Value Village thrift store adventure. So I went into town with my husband and our daughter. Of course, she fell asleep on the way in. We were running some errands and we had some time to kill, so I asked Rob, my husband, if we could stop at Value Village and he said sure. So I let him stay in the car with our daughter, and I ran in to do a quick little ten minute run around the store, see if anything good was there. And lately Value Village hasn't been that great. There's been a lot of just broken things or missing pieces to things that I found. Today was a decent day, so there were some pretty beat up Pyrex. There was a Woodland Cinderella set, only three of the dishes, and it was priced at $35. It had some damage on the largest bowl, and I did consider it for a second, but I just couldn't justify paying $35 for that and the condition that it was in. Bex Scott: [00:01:47] I also found a Homestead 403 mixing bowl that had been through years of dishwasher use, and they wanted $15 for it. And another primary set, blue 401. They wanted $6 for it and it was missing a lot of its color. So that was a bit of what I found today. That was a disappointment. I did, however, find six mugs from the Spring Blossom Tabletopware coordinates set. These are the nine ounce mugs that were sold in sets of four, and I found six in this pattern. So I picked them up and they were a great price. I was a bit sad though because I found them, I grabbed them and then I walked down to the other aisle and this little girl looked at me and I gave her a smile. I thought she was just being friendly, but then I heard her say, hey mom, I just saw somebody take those green flower mugs. And the mom said, don't worry, we left them there for a reason. And I felt so bad because this little girl obviously wanted to take these mugs home, but the mom was set on her not having them for some reason, probably because they didn't need six vintage mugs in their house for their kids to use. But I hope she knows that they're going to a good home. Bex Scott: [00:03:13] I also found this amazing enamel fondue set in like a mustardy color with little flowers all over it, and it came with, I think it was six melamine divided plates and four forks with different colored plastic handles. That whole set is going to be in an upcoming mid-century modern show that I have a booth at in Calgary. It is my very first show that I'm ever doing. I have a ten by ten booth, three tables, so I'm excited to be thrifting to find some pieces that I can put in that show. If any of you are in Calgary and you hear this episode before I go to the show, it's April 12th, 2025, so you can catch me there and come and see some of the awesome pieces of Pyrex that I'm going to have there, and just other, other things that I have found over the last year or so. Going to Value Village today kind of brings me to my episode, where I always go down the appliance section, and I never expect to find anything in this section. It's usually a bunch of really beat up, lately it's been donut makers, those little instant donut makers or cake pop makers, so nothing really great in vintage, but it got me thinking about kind of the small kitchen appliances that people used in their home in the 1960s. Bex Scott: [00:04:47] So I was doing some research and I came across this really great article in, the websites called Click Americana.Com. So go to my show notes and navigate to this article. It's called 1960s Gadgets and Small Kitchen Appliances Made Life a Little Easier, and this episode is going to be a bit of a read through the article and take you through it, but I want you to make sure that you see these photos, because a lot of them are clips taken from old catalogs and magazines, and it'll give you a really great idea of the pieces and the appliances that they had in their kitchens. And a lot of these I have seen at Value Village before, and other thrift stores, and some of them I even have in my basement right now waiting to be sold. So it's kind of a bit of an educational episode and a fun little show and tell as well. Bex Scott: [00:05:40] So the first one we have is the retro wall-mounted manual can opener by Can-O-Mat. And this is from the 1960s, and the ad shows a little lady in the reflection of the can opener opening her can and it says most beautiful can opener made. Its clean, uncluttered beauty tells you Can-O-Mat is a masterpiece of mechanical simplicity. No levers, gadgets, wires or motors, just the easy turn of a single handle opens any can, any size, any shape. Leaves a smooth, safe drinking cup edge. That's why you'll find Can-O-Mat in most kitchens, where quiet, good taste and smooth efficiency are happily wedded. Any wonder its first choice of millions of style conscious homemakers? I struggle with can openers, all of the modern ones. I think they're terrible. I have trouble figuring out how to use them, and half the time they don't even cut properly. So it kind of has me thinking that I should be looking for one of these in the stores when I'm out and about. Bex Scott: [00:06:42] Next up we have the Oster electric meat grinder. It's called the Electric Power Unit. It sits on your countertop and it says versatile and powerful, Oster electric meat grinder slices through foods without tearing, bruising, or mashing. That sounds kind of gross. Speedily and effortlessly grinds all foods from toughest meats to the most delicate vegetables. Even grinds hard almonds. New economies, better meals, and far more pleasure in food preparation are yours every day from the very first day you own the Oster electric meat grinder. I don't know about you guys, but I find a lot of meat grinder parts when I'm shopping or when I've bought a lot at an estate sale or in an auction. They are never complete. I would love to be able to test out one of these meat grinders, but so far I haven't come across one that's a full unit. Bex Scott: [00:07:39] Next up we have the vintage General Electric rotisserie oven. This is really cute, it's a little countertop rotisserie oven and it says five good reasons for owning a General Electric rotisserie oven, in brackets, even if you have a good range oven. Number one is the rotisserie infrared broiler precision oven does so much more than an ordinary rotisserie. Does as many things, in fact, as an expensive range oven, and has range oven accuracy. Number two infrared broiling seals in the natural juices for best ever steaks and seafood. Brown and crusty outside. Delectable inside. Number three bake without heating up the kitchen. Separate baking element on bottom. Thermostatic heat control assure perfect cakes, breads, fancy desserts. Tilt top lid closes completely for baking. Glass window lets you peek in. This is like a fancy Easy-Bake oven. And then there's a picture. It kind of looks like a cat litter box with a lid on the top. Number four it has automatic push button controls. And number five, it's portable. You can cook anywhere with the General Electric rotisserie oven. That's pretty handy. You can take it to your friends houses. You could even cook in the parking lot if you have an outlet. Imagine taking this to a tailgate party. You just pull up your vintage rotisserie oven and put it on your tailgate. I would do that. Bex Scott: [00:09:07] Next up we have a waffle maker and it says makes four big waffles at a time. General Electric Sandwich Grill and Waffle Iron has reversible grids that make delicious pancakes too. Grills sandwiches, bacon, and eggs. This is one that we have a ton of modern equivalents of this, so it looks pretty similar to what we have now. I have a waffle maker, but it's a tiny one, but I can see how this would be awesome. It is massive. Next up is something that I see a lot of in the thrift stores. We have the vintage GE Stainless Steel automatic coffee maker, and this one is from 1961 and it has a cute little Christmas background. But I find that these vintage coffee makers make amazing coffee, and I've had many of them over the years where we've brewed our coffee in them, and it just tastes so much better than drinking from a Keurig or a Nespresso pod. Next, we have the front loading Toast-R-Oven toaster oven. So it's spelled toast with an R in the middle, and it has a pretty funny description. It says, hands the toast to you, no digging. Toasts all breads, any shape, top browns muffins, grilled cheese sandwiches. Bakes too, frozen desserts, meat pies, even meatloaf. And it is essentially just a countertop toaster oven. That's what it is. I always wanted a toaster oven as a kid because I remember my grandparents having one, and the toast comes out so nice in these toaster ovens. This might be a bad episode for me, because now I'm thinking of all the different things that I should be buying and my family will love me for having no kitchen counter space after I go out and hunt for all these pieces. Bex Scott: [00:11:05] Okay, next we have beats, whips, mixes, drinks, sharpens knives too. This is from 1961 and this is the General Electric portable mixer. Though it's only two and three quarter pounds, it's extra thorough with batters, extra gentle with sauces, extra marvelous with meringues. A free drink mixer fixes drinks in a whirl. This is a tongue twister. Remove beaters and plug in an optional accessory that sharpens knives. I've never seen one of these. Easily and safely. See the portable mixer in white, yellow, pink, and turquoise. Oh, those are some good colors. I would pick pink. At your General Electric dealers. It's very interesting actually. So you take off the beaters and then you can use it as the knife sharpener, or you can whip things up if you put the beaters back in. Okay, next we have the Salton Hotray appliance. I have sold so many of these hotrays. I've gifted them to my mother in law. And I have a few still in my basement. These ones are from 1962, and I find them almost every time I go to Value Village. And it's always fun to see which kind, because the top of them is always a different pattern. There's some pretty ones with flowers, there's some with just funky abstract designs. But it says here that it protects your dinner after you've cooked it. It can do this because the temperature of its radiant heat glass panel is thermostatically controlled to a point right under the cooking point. Thus, the food on it neither continues to cook nor to stand around growing cold. This means that those late coming husbands and extra drink guests will no longer pay the price of an overcooked and dried out dinner. And when dinner is finally served, hotray will put an end to your jumping up and down from the table. You just put the entire dinner on hotray, put hotray on the dining table, and serve from there. First will taste like firsts and seconds will taste as good as first. Of course, there's much more to Salton Hotray. Find me on Instagram and let me know, Did you guys use hotrays growing up? Do you still use hotrays? Do you like them? What are your thoughts? Bex Scott: [00:13:19] Next up we have the automatic can opener kitchen gadget from 1961, and I'm pretty sure this is one that my grandparents had, and they mounted it to the underside of their kitchen cabinet. I remember this growing up vividly. It says it removes or hinges the lid quickly, cleanly, with no jagged edges. Magnet holds lid away from food, mounts on wall or optional counter stand. Next, we have a whole variety of vintage toasters from 1963. So we've got the GE Toast-R-Oven. We have the Two Slice that gives you nine shades of toast. We have the Dominion Four Slicer, ideal for big families, toasts 1 to 4 slices at a time, pops them up high, gives perfect results automatically. And it's chrome. We have the GE High Lift. Pops bread extra high, has easy to read control for light, dark or nine shades between. We have your Flip-Door toaster. It has a tray attached. Just flip doors, toast turns automatically, in a walnut trim. And then last we have the Toastmaster Sovereign. Has new controls up front. New concave design. Silent timer assures perfect shade of toast every single time. Bex Scott: [00:14:36] Next up we have kitchen cooking and heating small appliances from 1963. We've got the Hand Mixer. Hangs on wall, has giant beaters and three speeds. The Toastmaster Portable Mixer has three speeds removable, cord. The Salton Gourmet Hotray. We have the Rotisserie Broiler, the 2-Burner Hotplate, the 1-Burner Hotplate, the Sunbeam Electric Frypan. It's completely immersible. Jumbo 12" Electric Skillet is automatic and washable. The Electric Buffet Server gives low heat, holds two quarts, and the Corning 10" Electric Skillet goes under broiler, yet on matching base, it bakes, stews and fries. And they have a little Corning blue cornflower on top of that guy. Bex Scott: [00:15:28] The low silhouette blender. This one my grandparents also had, and it has the super dangerous looking like machete knife little blade in the bottom of it that I always got scared of when I was washing it. It doesn't have anything to say about it. It's pretty self-explanatory. Low, off, or high, that's about it. Vintage Presto coffee pots in white and black. These are really cool looking, they're actually, they look kind of atomic, kind of space age. And it says, does anyone on your street have the white one yet? Pardon us, but we do make a perfectly wonderful coffee maker. It's the one on the left in stainless steel with rich, glossy black trim, fully automatic. It brews a cup a minute of marvelous coffee and keeps it hot. The open spout means easy pouring, easy cleaning too, because it won't trap bitter oils in residues, and you can dunk the entire coffee maker without a worry. Families who live with it every day just love it. Still, we've had a mild but steady clamor, it wasn't a complaint, but a question. People kept asking why not make it white? Most people like the black one, we said. We might not have the volume and weight for mass production, we said. We might have to price it higher and then nobody would buy it. This is all in a magazine ad, just so you guys know. So we made the white one anyway, it's the one on the right. It makes wonderful coffee the same as the black one. It does cost a few pennies more, but now you have a choice. This is a crazy ad. We don't think you'll have trouble finding a black Presto on your street, but if you hurry, you still might be first with the white one. And that might be quite a kick. Wowzas. Bex Scott: [00:17:13] Okay, Salton Bun Warmer, I have this, I've used it, it's amazing. It's so hard to find with the original cloth cover that closes and shuts, but I actually found one and it's great. So if you come across a Salton Bun Warmer, you'd better get it. It says it actually makes ordinary buns taste good, good ones taste great, and great ones taste like heaven on earth. The Salton Electric Bun Warmer won't perform miracles. It won't make our American mass produced buns and rolls taste like the kind grandma supposedly made 50 years ago. But what the Salton Bun Warmer will do is make rolls and buns taste a good deal better. It does this by keeping buns and rolls warm and fresh and crisp. And this ad, this is the exact one that I have. You can get the bun warmer for 9.95 or the French bread warmer for 11.95. Next up we have our Redi-Oven appliance tableside cooker from 1965. New, fast, easy, versatile, large capacity, compact electric oven that holds even a 3 pound roast or an 8 inch pie. Gleaming chrome finish with porcelain enamel interior. Automatic timer and controlled heat up to 500 degrees, perfect for preparing frozen foods, biscuits, baked potatoes right at the table. I want one of these. I've never seen this, but I want it. Double bonus $7.50 value international Silver Party Tray, plus free coupons for these famous frozen foods. Oh, so they were giving away this leaf shaped serving tray with a spoon as well. Bex Scott: [00:18:55] Vintage 1960s Ronson Foodmatic in-counter appliance. Ronson Foodmatic slices, shreds, grinds meat and coffee, juices oranges, crushes ice, it even cooks. That is a versatile piece of equipment. It's very interesting looking as well. It sits on top of your counter. You can put beaters in there for baking. What else does it say? Automatic timer, solid state speed, beater clutch and arm release, speed selector guide. It's quite the 1969 invention. Okay, next up we have vintage small kitchen appliances and decorator colors from 1969. General Electric gives you a festival of color, flame, avocado, and harvest. Appliances include a can opener slash knife sharpener, portable mixers and stand mixers, Dutch skillet, buffet skillet, and a blender. I love these colors. These are awesome. Not so much the avocado, but I could see myself with the harvest yellow one or the flame. The flame is a really nice red. And that is it for our 1960s gadgets and small kitchen appliances. I hope you guys go to the show notes to get a great visual of the items that I talked about, and find me on Instagram at Pyrex with Bex, and let me know if you remember growing up with any of these appliances, what you loved, what you didn't, and if you have any in your kitchen now. Thanks everybody. 

Today's guest is Clarice Lam, award-winning pastry chef and author of “Breaking Bao: 88 Bakes and Snacks from Asia and Beyond,” which was a New York Times' Best Cookbook of 2024. Clarice grew up between Los Angeles and Hong Kong in a snack-obsessed family and went from a career in modeling to mastering the art of pastry.She joins host Jessie Sheehan to talk about her baking journey and how she blends French techniques with bold Asian American flavors. Then, the duo dive into Clarice's book and her recipe for Char Siu Carnitas Bolo Bao. What exactly is a bolo bao? Tune in to find out. Click here for Clarice's Char Siu Carnitas Bolo Bao recipe. To get our new Love Issue, click here. For Jubilee 2025 tickets, click here.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Clarice: Instagram, “Breaking Bao” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Ailbhe Feeney, bunaitheoir an chomhlacht Ailbhe Bakes ag déanamh pancóga ar an gclár.

What happens in Vegas doesn't stay in Vegas. The boys are back and Bakes is playing hurt after a few days of fun in Sin City. He and Nik bring you all the latest stories from Lions land, including an overall look at free agency and intriguing camp battles with TSN's Farhan Lalji. Our Go For It Or Punt and They Not Like Us segments go heavy on the 4 Nations Faceoff! 0:00 - intro 4:05 - Kristian Matte hired as RB coach 9:31 - David Mackie retirement 18:07 - Farhan Lalji interview 42:14 - Trivia Time - Longest-tenured BC Lions 47:00 - Go For It or Punt 54:39 - They Not Like Us

USC postgame 2-23 (Mainieri, Bakes, Tippett) by Phil Kornblut, Chris Burgin, and Josh Cohen

The boys are back to recap a busy first couple of days on the free agent front for your BC Lions. Bob "The Moj" Marjanovich stops by to talk about the new additions, the new coaching staff and what training camp battles he is excited about. The fellas also recap an eventful Super Bowl week where MOJ and Nik had boots on the ground in New Orleans, a city that Bakes is also quite familiar with. This episode has it all! 0:00 - intro 6:35 - 2025 Free Agency Recap 16:44 - Lions in Langford 19:11 - Bob Marjanovich interview 48:22 - Trivia Time - BC Lions Free Agency 53:48 - Go For It or Punt 58:15 - They Not Like Us

Chef Krissy Gibson talks Brendan through her favorite hearty oven bakes.

Breaking down what's in store for the year ahead by taking a look at 2025 by the numbers. Plus, a former television executive serves up her second act baking up a new career in desserts. And, Christopher Abbott joins the studio to discuss his latest project, “Wolf Man”.

What mistake do all would-be novelists make? What's it like to be nominated for the Booker prize? And what's the best drink to pair with a Greggs Steak Bake? Helping us answer all these questions is the brilliant novelist Charlotte Mendelson! We discuss Charlotte's latest book, Wife, plus her work as a creative writing teacher. She tells us what all her students have in common, reveals her top tips for finishing your novel, and shares the best piece of writing advice she was ever given. We also discuss the economics of being a writer, and accidentally have a serious debate about AI. Then it's time for relationship chat as we look at how people end up in bad partnerships, and why they stay. Charlotte talks about the pressure of being a poster family when you're a gay parent, and what it's like to have adult kids. Plus: book recommendations if you're going through a divorce, why Calpol syringes are better than turkey basters, and that time Charlotte saw Keir Starmer in a Gail's. Wife is out now, and it's a great read for anyone interested in breakups, jokes, lesbians and/or Australians. We are bringing our BRAND NEW SHOW, Hot Mess, to theatres all over the country in 2025! The preview shows are in South East London this February. Then it all kicks off in Horsham, Stockport, Harlow, Birmingham, Wrexham, Salisbury and Farnham in March. In April we're coming to Leeds, Sheffield, Stroud and Epsom. Then we're off to Dunstable, Chelmsford, Worthing, Cardiff, Worcester, and many more... Visit scummymummies.com for dates and tickets. *WE HAVE A SHOP!* Visit scummymummiesshop.com for our ace t-shirts, mugs, washbags, sweatshirts and beach towels. FREE UK DELIVERY! We're on X (@scummymummies), Instagram, and Facebook. If you like the podcast, please rate, review and subscribe. Thank you for listening! Hosted on Acast. See acast.com/privacy for more information.

[REBROADCAST from Sept. 30, 2024] James Beard-nominated chef Paola Velez pays homage to her beloved corner store in her new cookbook, Bodega Bakes: Recipes for Sweets and Treats Inspired by My Corner Store. She joins us to discuss, and take calls from listeners.

In this true crime story of Love and Murder: Heartbreak to Homicide, I tell you about the case of Lamora Williams, a mother from Atlanta whose actions resulted in the deaths of her two young sons, Keante Penn and Jakarta Williams. On October 13, 2017, Lamora made a frantic 911 call reporting a horrific accident, but the truth uncovered was far more sinister. Officers discovered the boys' lifeless, with severe burn marks, later revealed to be from an oven.Join LaM as we explore the disturbing details of Lamora's mental health struggles, her family's desperate attempts to get help, and the systemic issues that may have contributed to this tragedy.Share your thoughts on this heart-wrenching case and the changes needed in our society to prevent such tragedies.************************************************************************************************Support these businesses; support LaM:BJs - Save $35 on a yearly membership with my link: www.murderandlove.com/BJsPATREON SALE - Save 50% off of your first month on any tier until 12-31-2024✨✨For a commercial-free episode, pictures, and more head to our exclusive group at www.patreon.com/loveandmurder✨✨Podcast Promo: Sinister Story Hour*************************************************************************************************

Kate and Molly speak with blogger, writer and MasterChef alum Hetal Vasavada about her atypical career journey. She shares stories and lessons learned from her time on the tv show, how she got around the limits of her contract after it aired and why it was important to foster a community. Hetal talks about the differences between book one and book two, the advice she got during recipe development and how she learned food photography skills to shoot her own books before diving into the design process. She discusses working with the designer, choosing a title, her unique brand of flavor combinations that yields dishes that have minimal effort but maximum payoff and leaves us with a few of her ideas for book number three.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella Hetal VasavadaWebsiteInstagram Would You Write a Cookbook for Next to Nothing?Swasti CreativeMilk & Cardamom Linen Collaboration at Kaapus Co. Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showDesi Bakes by Hetal VasavadaMilk & Cardamom by Hetal Vasavada

We should really stop pretending like we don't do holiday episodes because whoops we actually love them. We're back with a holiday x new cookbook x baking for a cause episode with Hetal Vasavada, author of Milk and Cardamom and Desi Bakes, founder of baking pop up Milk and Cardamom, and former Master Chef contestant. What started with a pitch for butter (not that we have a problem with that! It's butter!!) turned into a super fun conversation about growing up Indian American in New Jersey, how baking saved organic chemistry lab, and the ways in which Hetal is becoming her mother, which we're here for! Plus munching cheese, unintended food traditions, and accidentally creating entirely too expensive kid palettes.  And of course, butter. We talk about Hetal's partnership with Challenge Butter which has partnered with Cookies For Kids to raise funds for pediatric cancer research, a cause that's close to Hetal and just so deeply important. Bake your family favorite holiday cookie or any other holiday cookie recipe from their site and tag @challengebutter and @Cookies4kids along with #ChallengeForACure with your cookie photo. And if the idea of baking with your littles is too much, Hetal gives us some stellar tips on how to bake together without making huge messes or being overly stressed about it.  No single recipe for this one but MANY recipes in Hetal's gorgeous cookbooks and a recipe for some beautiful stained-glass sugar cookies on the side of special holiday edition Challenge butter. Go check them out and have your own lil bake sale, after all, it's cookie season!

The holidays are often an excuse to eat more cookies than any other time of year. Many people have family traditions where they gather to make sweet treats. Zoë François may have your next cookie recipe.Minnesota baker Zoë François is known to many online as Zoe Bakes. She has more than 400,000 followers on Instagram and also a Max (former HBO) show with Minnesota chef Andrew Zimmern. She is the author of three cookbooks, including her most recent book, “Zoe Bakes Cookies.” And you can meet her on Monday for a holiday cookie event at Graze Food Hall in Minneapolis.Zoe joined MPR News host Nina to talk about her cookbook full of 75 cookie, bar and brownie recipes.

Pastry chef Clarice Lam is out with a new cookbook this fall--Breaking Bao; 88 Bakes and Snacks from Asia and Beyond. The book is a fun and energetic mingling of sweet and savory offerings that reflects her own background and travels, and the breadth of what a pastry chef might prepare in a restaurant. She recently sat down with Andrew in Brooklyn, to discuss her life and career so far and what readers can expect from the book, and why.This episode is part of the Andrew Talks to Chefs New Episode Holiday Marathon, brought to you by The Dish, Andrew's most recent book, which just became available in paperback, with a cool new black-and-white cover. Be sure to check it out, and subscribe to the pod wherever you listen so you can keep up with the Marathon and all forthcoming episodes. Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic  (free) or premium membership. And please check out our fellow meez network podcasts and newsletters! THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Ever wonder how Christmas cookies became a beloved holiday tradition? In this episode, we're diving into the delicious history of Christmas cookies, tracing their journey from ancient spice-filled treats to the beautifully decorated confections we know today. Learn how baking traditions from around the world—from gingerbread houses in Germany to black pepper cookies in Norway—shaped the way we celebrate with cookies during the holidays. We'll also explore the modern magic of holiday cookie culture, from cookie swaps and viral recipes to the art of decorating sugar cookies that could rival any winter wonderland. Whether you're a casual baker or a seasoned pro, this episode is packed with festive flavor and history you won't want to miss. As a sweet ending, we'll read an excerpt from The Lost Years of Santa Claus, the book that uncovers Santa's untold past and the origins of his magical holiday adventures. Tune in and let's bake up some holiday cheer together! Contact: ⁠⁠⁠email⁠⁠⁠ ⁠⁠⁠website⁠⁠⁠ Special thanks to: The Christmas Song/Heaven/Slow 3/4 Song by Peter Evans, Tom Blancarte, and Brandon Seabrook - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠CC by 3.0⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Santa Claws is Coming by Ergo Phizmiz - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠CC by 3.0⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ holiday by Dee Yan-Key - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠CC by 3.0⁠⁠

We are a week away from Thanksgiving, and this week, Award-winning authors J. Kenji Lopez-Alt and Deb Perelman give us the best advice on making the perfect Thanksgiving spread. From gravy hot takes to best brining practices and the ideal way to cook a perfect turkey we have you covered. J. Kenji López-Alt and Deb Perelman are co-hosts of "The Recipe with Kenji and Deb" podcast. Deb left us her recipe for delicious dinner rolls, Sour Cream & Chive Fantails. Then, we move on to delicious Indian-inspired desserts with cookbook author Hetal Vasavada. Her flavor combinations will transform your typical bars, cookies, and pies into deliciously nutty and sometimes spicy desserts. Hetal is the author of Desi Bakes, and she left us her recipe for Pistachio & Cardamom Muddy Buddies.Broadcast dates for this episode:November 22, 2024 (originally aired)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

Welcome to another episode of "Dishing with Stephanie's Dish," where we dive into the world of food with our guests from all corners of the culinary landscape. This time, we're delighted to have Nicole Aufderhar with us, known for her Instagram page @TenThousandBakes, where she showcases her incredible baking creations. Our conversation traces her baking journey from family traditions to competing on the Great American Baking Show, where she reached the final three and participated in the finale. Nicole shares her love for Minnesota State Fair Baking and her insights into balancing a creative passion with an artistic career. Join us as we explore her baking adventures, inspirations, and the sweet success she's found along the way.EPISODE TRANSCRIPT:Stephanie Hansen [00:00:16]:Hello, everybody, and welcome to Dishing with Stephanie's dish, the podcast where we talk to people in the food space. And today, my guest is Nicole Ofterhauer, and she is at 10000 Bakes on Instagram. And we became friends, kind of funny, through the Jason show's hottest day on record at the state fair.Nicole Aufderhar [00:00:36]:Yes. Where we were all dying and couldn't think straight.Stephanie Hansen [00:00:40]:Yeah. We were just, like, sweating ourselves off, and you had made these super beautiful blueberry macarons. And you were there to talk about your experience that you'd had as a state fair baker, but also on the Great American Baking Show, which if people don't know because I still think people don't know that that show exists.Nicole Aufderhar [00:01:01]:They don't know. Even, like, my friends and family sometimes don't know that it exists. It's yeah. Everyone knows the British version, but surprise, there's an American one.Stephanie Hansen [00:01:10]:Yes. So The Great British Bake Off, spun off a great American baking show, and Nicole was a guest on it and did very well. Weren't you, like, in the final 3?Nicole Aufderhar [00:01:20]:Yeah. Yeah. I made it all the way to the finals.Stephanie Hansen [00:01:22]:Okay. So that's exciting. And I just wanna point out, I don't know when people are gonna listen to this because I'm probably gonna release it maybe this Friday or the next Friday. I haven't decided yet. ButNicole Aufderhar [00:01:34]:Mhmm.Stephanie Hansen [00:01:35]:If you haven't gotten a chance, please go right now to Nicole's Instagram page and look at 10,000 Bakes. Because, honestly, she has some of the most amazing spooky treats on there. Girl, I mean, those the skull truffles with the raspberry filling, are you kidding me?Nicole Aufderhar [00:01:51]:Oh, yeah. Thank you. Yeah. I I've always been kind of a Halloween nut. Like, always been my thing. The spookier, the better. And so for me, Halloween baking is kinda all about embracing kind of the quirky and weird. So I just go all in with it.Nicole Aufderhar [00:02:07]:It's always fun every year.Stephanie Hansen [00:02:09]:I mean, your stuff is real cool looking. Very beautiful. There was also a black was it what kind of a, cake was it?Nicole Aufderhar [00:02:18]:Yeah. So I made it was a peri breast, actually. So, like, a patichou base pastry.Stephanie Hansen [00:02:26]:Yeah. It looked like chew pastries stuffed or filled with, like, a cream of some sort.Nicole Aufderhar [00:02:31]:Yep. Yeah. So I used, black cocoa creme pat, and then there was also you couldn't see the picture, but there was, like, a raspberry gel as well. So kind of that dark chocolate raspberry thing kinda fitting with Halloween.Stephanie Hansen [00:02:44]:I mean, it was unbelievably fantastic looking.Nicole Aufderhar [00:02:47]:Oh, thanks. Yeah. Like I said, it's I get to be my weird artistic self this time of year, so it's kind of fun.Stephanie Hansen [00:02:53]:I like your weird artistic self. Take that and the listener kind of on the journey of how this whole thing started for you.Nicole Aufderhar [00:03:01]:So I have kind of been baking my entire life. You know, like, most people grew up mom in the kitchen, Nestle Toll House, Christmas cutout. You know, nothing, like, crazy, but just, you know, family baking. And as I grew up, I just kinda started to dive more and more into it. I'm kind of a shy person. So when I would go to parties, like, talking to people is stressful, but if I bring a bank, that gives me something to talk about. Sure. So, you know, I kind of started doing that more.Nicole Aufderhar [00:03:30]:And in college, I actually studied photography with, like, emphasis on food photography. And because I don't wanna take pictures of babies. So I decided to do the food route, and then I kinda decided that, well, if I wanna take pictures of beautiful things, I might have to learn how to bake some of these things. And so it's just kind of continued to grow and grow, and it's always been kind of my creative endeavor that's just for me and just for fun and really lets me express myself without the pressure. You know, I'm an artist full time, so I have that pressure there. So this is just just for fun, just for me. And when I saw that there was a great American baking show, which I didn't even know. You know, I've watched the British version for years, and then I saw online that they were casting for the American version.Nicole Aufderhar [00:04:19]:I thought, oh, well, let's let's see. Why not? You know? And I put my hat in the ring, and I made it all the way to the final round of 1st year, which I wasn't expecting. It's a very long process, and I just what I thought would maybe just be something that I'd enter and never hear from again ended up being this multiyear journey of traveling with baked goods and auditions. And after a couple 2 years of auditioning, I was cast on the show.Stephanie Hansen [00:04:51]:So yeah. So exciting.Nicole Aufderhar [00:04:53]:Yeah.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Stephanie Hansen [00:04:54]:So how long from the beginning of you arriving to start the taping to when you go home is that length of time?Nicole Aufderhar [00:05:04]:So you are there basically for an entire month. For us, it was the entire month of August. You do a lot of prep work stateside before you go, you know, coming up with your own recipes and stuff. But once you are there, you are there the whole time. Even if you're eliminated, then you just kinda get a London vacation, but you're there for the entire month.Stephanie Hansen [00:05:24]:So they do it in the Great British Bake Off same space?Nicole Aufderhar [00:05:28]:Yeah. So for the Great British Bake Off, there's 2 tents. There is a tent where they film the version everybody knows, and then there's a tent where they film, like, celebrity versions, and I believe it's coming from Janae Baycock is still there as well, but, yeah, there are 2 tents. We're in the the other tent, like so it's not the tent, but it's one of theirs.Stephanie Hansen [00:05:51]:Yeah. And Paul and Pru are still judges.Nicole Aufderhar [00:05:55]:Yeah. Yeah. It's the same judges. It's Paul and Pru. We have American hosts. You know, that's the difference. People always kind of, I don't wanna say, hate on the American version, but they always say, oh, we don't like it because they're hypercompetitive, and they don't have the accents and all this. And I'm like, well, yeah, we don't have the accents.Nicole Aufderhar [00:06:12]:Sure. And that's the baddest. Yeah. Yeah.Stephanie Hansen [00:06:16]:So there's that.Nicole Aufderhar [00:06:18]:Yeah. So, you know, I mean, if you wanna nitpick, but it's still, like, a heartwarming, friendly show. Like, once people sit down and watch it, they're like, oh, that's actually enjoyable. I'm like, yes. That's what I've been telling you.Stephanie Hansen [00:06:32]:It is funny that the perception of Bake Off and what people love and what attracted me to it too was just how kind and supportive everybody is. And we've gotten used to watching these, you know, chopped and these sort of aggressive male dominated, like, shows of competition. And it is funny because I do think America in general this is a very gross generalization, but I do think we're more competitive. We're very aggressively business focused, like, success focused. And I think what is nice about The Bake Off is there's a lot of people from all these different walks of life, and they just happen to make pastry too or they're bakers.Nicole Aufderhar [00:07:20]:Yeah. Yeah. That's exactly what it is. And that's when I auditioned because I talked a lot about my state fair, you know, competing background. And they purposely were, like, asking me, well, are you hypercompetitive? Are you how do you feel if you don't win? You know? And so I had to make sure that I expressed that I'm not competitive despite all that. Like, I love the community behind these competitions and the friends that I've made, and they are trying to seek out people for that show that are there to just be with other bakers and have fun and get this experience and aren't there because I wanna win. And, I mean, the prize is a cake plate. You know? Like, you're not getting $20,000 or a book deal.Nicole Aufderhar [00:08:01]:You know? You get a cake plate. So if you're not there to just have a good time, you know, they're not gonna put you in the tent.Stephanie Hansen [00:08:09]:You happen to mention the state fair. Can you talk a little bit about your state fair baking experience? Because you're pretty well known and traveled in the state fair scene too. Minnesota State Fair.Nicole Aufderhar [00:08:23]:Yeah. Yeah. Especially the last year, people have kind of, I don't know, found my like, I've always shared about my journey with it. That's kinda why I started my Instagram page was because I wanted to share this community and show how accessible it is. Like, you don't have to be an incredible baker to enter. You just start. You just start entering stuff, and you get to meet people on entry day. And sometimes you get feedback from the judges.Nicole Aufderhar [00:08:48]:Sometimes you get head scratching feedback from the judges, but, like, it's just a super fun thing. And so I grew up with a step grandma who competed and kinda taught me the ropes from a young age and was kinda harsh about it, but it served me in the long run. And, so then about gosh. It's been 10 years now, I believe, I started. I did my first contest. I just entered three things, you know, just to kinda feel it out, and all 3 of them ribbon. I got 2 seconds and a 5th, and I was like, oh,Stephanie Hansen [00:09:20]:okay. You know? That's either this isNicole Aufderhar [00:09:24]:you know, I wasn't sure what to think. I'm like, oh, this is easier than I thought, or I might actually be kinda good at baking because your friends and family are always like, oh, everything's fantastic, but isStephanie Hansen [00:09:33]:it really? You know?Nicole Aufderhar [00:09:35]:So it's kinda given me this avenue to try new things and meet new people. And over the years, you know, I've I've done pretty well, and I've made some really amazing friends, and I just it's something I look forward to all year round.Stephanie Hansen [00:09:48]:What do you remember what the three things you were that you made in the first?Nicole Aufderhar [00:09:53]:Yeah. They weren't even I'd call them baking light. Honestly, it was like a granola bar and then some granola, and then they used to do this thing called the recipe challenge Yep. Where everyone would get the same recipe. You know? So it's kinda like the technical on the makeup, honestly, which is what appealed to me is you all get the same recipe. You kinda have to interpret it. And so I got a second place on that. I got a second place on the bars, and then I got a 5th place on the granola.Nicole Aufderhar [00:10:23]:And the the funny thing with the cookies was I was always under this belief that you had to enter things freshly baked that morning, you know. So I woke up early to do my final round, and they didn't they failed. The dough, I don't know what I did wrong or if it was the heat, it failed. And so I'm crying in the kitchen. I'm like, what do I do? Well, I had ones that I had stored in the freezer, like, 3 weeks ago. I mean Yeah. I was like, I wanna save them just in case, and I'm so glad I did because that's what I ended up entering were 3 week old transfer cookies, and they still placed.Stephanie Hansen [00:10:55]:Yeah. And a lot of people do that. Like, I know another woman, and she enters, like, 82 contests. And some of her stuff comesNicole Aufderhar [00:11:03]:inStephanie Hansen [00:11:03]:the freezer, and she pulls it out the night before, and that's what they enter.Nicole Aufderhar [00:11:07]:That's what I and that's what I've been telling people this year, especially, people are surprised to learn that I did that. And I'm like, yeah. And they're like, well, but don't they taste them? Like, yeah. You know, you can kinda tell freezer goods from the fresh, but that's what everybody else is doing. So if you're the best of the freezer bunch Yeah. You know, and it works.Stephanie Hansen [00:11:25]:How many categories did you enter this year?Nicole Aufderhar [00:11:28]:This year, I ended up doing 12, I believe it was, which I'm not I mean, there's people that show up with laundry baskets full of stuff, you know, and max out at 20. I doing 12 was a lot for me. I usually, like, keep them in the single digits. But, yeah, it went really well. Half of them ribboned. I got a smoked steaks for the first time, so it was a lot of fun this year.Stephanie Hansen [00:11:52]:Yeah. And what people maybe don't know I mean, you said mentioned that you're an artist. You make, leather bound journals and leather goods. And, what's your website for that? Because I wanna make sure we tell people because your work's reallyThanks for reading Stephanie's Dish Newsletter! This post is public so feel free to share it.Nicole Aufderhar [00:12:07]:So my website is wayfaringgoods.com, and it's not wayfair like that big furniture supply place or whatever. It's spelled wayfaringgoods.com.Stephanie Hansen [00:12:21]:I love it. Yeah. Because you're not doing this in a professional scope.Nicole Aufderhar [00:12:28]:No. Baking is right now, you know, probably, you know, I don't know, forever. It's just for fun. I I love what I do with my leather business. That has been something I've been doing full time for 15 years. Like, that's really where my I don't know. I'm as passionate about baking as I am about leather, but I like keeping my leather as my business and my baking as my creative passion, which I think is important for professional creatives to have that thing without the pressure of selling.Stephanie Hansen [00:13:03]:And let's talk about that for a second because that's sort of uniquely American too. I think that this idea is like, oh, well, she's making all this stuff. She's in competitive realm. She's doing really well, so she must be planning a bakery because we, like, don't really just allow ourselves to have these creative outlets without making them into something. We feel the pressure from ourselves.Nicole Aufderhar [00:13:28]:Yeah. Oh, exactly. And I think I mean, it's so important to have that creative passion that you don't have that pressure behind. And I I think so I started my business right out of college. I could have either gone the professional photography router than what I did. And so I think because I started young, I learned how important it is to have that creative passion just for fun. I see a lot of my friends that have since pursued kinda similar art businesses, and I see them now struggling with this. Like, oh, well, I'm also good at this, so I should sell this and I should do that.Nicole Aufderhar [00:14:05]:And it's like, no. You don't have to sell everything you make. Like, if you're a creative person, you might be good at a lot of different creative things.Stephanie Hansen [00:14:13]:Yes.Nicole Aufderhar [00:14:14]:You know? And it stops being fun when you know, like, if I have a failure in the kitchen, I'm disappointed. You know? I get frustrated, but it's okay because it's not going anywhere. I don't have to worry about someone a customer coming. I don't have to, you know, it's a different kind of failure versus the feeling when you're struggling with the business. And so I I like having those two things very separate.Stephanie Hansen [00:14:41]:Yeah. I can see that too. And, also, like, this idea that because you're good at something or because you make something, then it's becomes less a hobby and then a job. And sometimes I struggle with that because I'm just cooking now between the cookbook and the show and the adjacent appearances and, my blog.Nicole Aufderhar [00:15:02]:I feelStephanie Hansen [00:15:02]:like I'm just cooking all the time. And sometimes, like, I feel another like, I have to, like, videotape everything I'm doing. And, like, the other day, I was like, I'm not pulling out the video camera. I'm going to cook something that could I? Sure. But, I'm just going to make these apple muffins because I have apples and I feel like an apple muffin and I'm not going to videotape it and you know what? I'm not even going to write down the recipe. And I just was like I just sat in the moment. I enjoyed the bake. I loved the smell it made my house.Stephanie Hansen [00:15:33]:The muffins came out. I ate 1. I gave one to the dog and then I went and distributed them the neighborhood and got rid of them and came home and was like, oh, that was fun.Nicole Aufderhar [00:15:43]:Yeah. Isn't that's the best. That is those are that's the best feelings. And I know exactly even though, like, I don't do my baking on a professional level, just in the world of social media. Like you said, you have this pressure to film everything you do and turn everything that you do into some form of content. And that just sucks sucks the fun out of it. You know? Like, you know, sometimes it's fun, you know, but if you're not feeling it, like, don't do it. If Yeah.Nicole Aufderhar [00:16:11]:I don't know. You know, it's important to, like obviously, for you, it is part of your work.Stephanie Hansen [00:16:17]:But But is it I mean, also and I'm sort of like I don't know. I'm just sort of working through this too. Like, we give a lot away of ourselves as creators, as people in a social media space, and it's just demanding. And I don't wanna, like, sound not grateful because I am because you build a platform and people really dig your stuff and that's fun, but also, like, trying to recognize what's real and what's not real sometimes.Nicole Aufderhar [00:16:50]:Yes. Yep. Yeah. Because people see a version of you and and a version of what you do, and they expect that over and over and over again.Stephanie Hansen [00:17:00]:Yeah.Nicole Aufderhar [00:17:00]:And it can be exhausting. Yeah. And some daysStephanie Hansen [00:17:04]:you don't feel like delivering that.Nicole Aufderhar [00:17:06]:Yeah. I don't. You know? And and then sometimes I feel like, oh, I have to put it out there because I put everything out there, and then I do it and it doesn't do well or whatever. And then I stress out about that. It's like, why? Why?Stephanie Hansen [00:17:17]:Yeah.Nicole Aufderhar [00:17:18]:You know?Stephanie Hansen [00:17:20]:Well, you and I had coffee, and I think you well, we met at the hottest day of the year, and then you followed up. And you're like, would you ever wanna have coffee? I was like, yes. Of course. And I I also loved that you reached out to me because I do like bringing this creative online life sometimes into the real life of you and I just sitting and having a cup of coffee and talking about what we're into and what's fun. And I just I was I was appreciative that you reached out. And I I wish more people would do that kind of in a real space because I think that's how you grow and how you can help mentor others and help others find their path because so many people have helped me along the way. My goodness.Nicole Aufderhar [00:18:04]:Yeah. No. Yeah. And I I'm still so grateful you said yes because Sure. It is super important. And I think that people are kinda surprised when others are willing to do stuff in person and meet in person. And even for my tiny little thing that I do at the state fair, I met people online and they were worried about bugging me or asking me questions. And I'm like, why? Like, oh, I Yeah.Nicole Aufderhar [00:18:27]:I I and maybe not I love talking about that kind of stuff. If I can help somebody else, like, I go to competition. I'm like, so, like Yeah. Like, it's better for all of us in the long run, you know, if we're encouraging others to do it and get better and help the people where we can with stuff that we've learned along the way. And, like, I personally enjoy doing that. So that's why it was so exciting to Yeah. Get to sit and talk with you and, you know, meet someone else of the food, you know, yeah, and just learn from each other.Stephanie Hansen [00:18:59]:So what's next for you, Nicole? Have you thought about that?Nicole Aufderhar [00:19:05]:All the time. No. Again, after having done the show and now I've I've been very fortunate since the show came out with opportunities that have come my way. You know, you never know if anyone's gonna notice or pay attention or anything, and I've honestly been quite overwhelmed with the amount of stuff that I have done. And so people, you know, they expect the bakery. They expect us to expect that. That is not that's not on my realm. That's not what I'm thinking at all.Nicole Aufderhar [00:19:36]:I long term dream, short term dream. I don't know. I always tell people I would like to do a cookbook. That is something I thought of wanting to do years. I mean, that's kinda always been in the back of my head because Yeah. I enjoy the recipe development portion of baking. So that's kinda where my strong suit is. That's where I that's what I enjoy the most.Nicole Aufderhar [00:19:59]:So, you know, obviously, I'm gonna be continuing on with my leather business as always Yep. Gearing up for holiday season right now. So that's, you know, the main part of my life, but I'm just gonna continue to create recipes, share that, share the state fair knowledge, and just be willing to embrace and be open to whatever might come from it.Stephanie Hansen [00:20:26]:Alright. Let's do something fun. Are you ready for fun? Maybe. Always. I have, like, 5 to 10 questions. We'll see how it goes. Just random kinda rapid fire questions.Nicole Aufderhar [00:20:40]:Oh gosh.Stephanie Hansen [00:20:42]:They're not hard. They're they're all about you. They're not hard.Nicole Aufderhar [00:20:46]:Okay.Stephanie Hansen [00:20:46]:Oh, okay. Here's number 1. What is the first bake you remember making yourself?Nicole Aufderhar [00:20:54]:Cupcakes. Cute. Yeah. Like, as a kid? It's so basic, but that's yeah. Strawberry cupcakes with Swiss meringue buttercream. Yum. That was my first, quote, unquote, real bake that I did.Stephanie Hansen [00:21:08]:I love it. Okay. When you go to a potluck, what do you typically bring?Nicole Aufderhar [00:21:16]:Macarons.Stephanie Hansen [00:21:18]:Oh, fancy. Yes.Nicole Aufderhar [00:21:20]:They're easy to share. They look impressive, but they're pretty easy to whip up.Stephanie Hansen [00:21:25]:Okay. What is the first thing you eat from a Halloween candy bucket?Nicole Aufderhar [00:21:32]:That's funny. Snickers popped into my head first, but Reese's are my favorite, but I guess Snickers would be my first.Stephanie Hansen [00:21:37]:Okay. I love that. Reese's is the number one popular candy. You probably know that.Nicole Aufderhar [00:21:41]:Yeah.Stephanie Hansen [00:21:41]:Yeah. What, is the restaurant that you've been to more than any other?Nicole Aufderhar [00:21:51]:Well, green scene since moving up to Walker. That would be yeah. Okay. I love the green scene here in town.Stephanie Hansen [00:21:57]:And you live in Walker. I should mention that. Yes. What's your most used pan?Nicole Aufderhar [00:22:05]:I my little I have a little saucepan, and I will shove anything I can into it even if it's not supposed to fit. I love it.Stephanie Hansen [00:22:12]:I have one of those too, and it's funny. Yeah.Nicole Aufderhar [00:22:15]:Yeah. Yeah. Doesn't fit. Okay. I just did that last meal with some jam. It was poor decision but I think it worked.Stephanie Hansen [00:22:21]:But you still loved your pan. Okay. This is your last question in the in the final round of the rapid fire questioning. What's an existing cookbook you wish you had written?Nicole Aufderhar [00:22:36]:Oh. Oh. I'm looking at all my cookbooks. I know. It's aStephanie Hansen [00:22:41]:hard one.Nicole Aufderhar [00:22:42]:That is a hard one. I can't I well, it's funny because I feel like picking any of them. I'm not worthy of any of them, but I have they're all old vintage ones. Like, I have this rose what's her last name?Stephanie Hansen [00:23:03]:Birnbaum Levy Birnbaum.Nicole Aufderhar [00:23:05]:I use a lot of her books. I wish I had the skill and the abilities to write something like that.Stephanie Hansen [00:23:11]:Do you know that that cake bible book that she wrote is having its 35th anniversary this year?Nicole Aufderhar [00:23:17]:I don't see that. I know. I can't believe it because except I have all, like, the real old vintage ones of it, and it's it's so cool that it still has stood the test of time.Stephanie Hansen [00:23:27]:Yeah. No. I love that you have those. That's amazing. Well, Nicole, I hope people will follow you on Instagram at 10000 Bakes. We're gonna for sure have you on, Jason's show next summer so we get a chance to connect with her there again. Wonderful. Also been doing reviews of Great British Bake Off with Bradley and Dawn on my talk 107.1.Stephanie Hansen [00:23:50]:Yeah. Yep. People should follow you, and you're making really cool Halloween stuff right now.Nicole Aufderhar [00:23:56]:Yeah. Thanks. Yes. We're having fun over here.Stephanie Hansen [00:23:59]:Yeah. It's amazing. Alright. Well, when you're gonna be coming down to town next or not downtown, down to town, next, give me a shout, and we'll have coffee again. It was fun.Nicole Aufderhar [00:24:09]:Oh, definitely. Totally.Stephanie Hansen [00:24:10]:Alright. Thanks, Nicole. I appreciate you spending time with us today. Yeah.Nicole Aufderhar [00:24:14]:Thank you.Stephanie Hansen [00:24:14]:We'll talk soon. Bye bye. Bye. Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Welcome to another episode of "Dishing with Stephanie's Dish," where we dive into the world of food with our guests from all corners of the culinary landscape. This time, we're delighted to have Nicole Aufderhar with us, known for her Instagram page @TenThousandBakes, where she showcases her incredible baking creations. Our conversation traces her baking journey from family traditions to competing on the Great American Baking Show, where she reached the final three and participated in the finale. Nicole shares her love for Minnesota State Fair Baking and her insights into balancing a creative passion with an artistic career. Join us as we explore her baking adventures, inspirations, and the sweet success she's found along the way.EPISODE TRANSCRIPT:Stephanie Hansen [00:00:16]:Hello, everybody, and welcome to Dishing with Stephanie's dish, the podcast where we talk to people in the food space. And today, my guest is Nicole Ofterhauer, and she is at 10000 Bakes on Instagram. And we became friends, kind of funny, through the Jason show's hottest day on record at the state fair.Nicole Aufderhar [00:00:36]:Yes. Where we were all dying and couldn't think straight.Stephanie Hansen [00:00:40]:Yeah. We were just, like, sweating ourselves off, and you had made these super beautiful blueberry macarons. And you were there to talk about your experience that you'd had as a state fair baker, but also on the Great American Baking Show, which if people don't know because I still think people don't know that that show exists.Nicole Aufderhar [00:01:01]:They don't know. Even, like, my friends and family sometimes don't know that it exists. It's yeah. Everyone knows the British version, but surprise, there's an American one.Stephanie Hansen [00:01:10]:Yes. So The Great British Bake Off, spun off a great American baking show, and Nicole was a guest on it and did very well. Weren't you, like, in the final 3?Nicole Aufderhar [00:01:20]:Yeah. Yeah. I made it all the way to the finals.Stephanie Hansen [00:01:22]:Okay. So that's exciting. And I just wanna point out, I don't know when people are gonna listen to this because I'm probably gonna release it maybe this Friday or the next Friday. I haven't decided yet. ButNicole Aufderhar [00:01:34]:Mhmm.Stephanie Hansen [00:01:35]:If you haven't gotten a chance, please go right now to Nicole's Instagram page and look at 10,000 Bakes. Because, honestly, she has some of the most amazing spooky treats on there. Girl, I mean, those the skull truffles with the raspberry filling, are you kidding me?Nicole Aufderhar [00:01:51]:Oh, yeah. Thank you. Yeah. I I've always been kind of a Halloween nut. Like, always been my thing. The spookier, the better. And so for me, Halloween baking is kinda all about embracing kind of the quirky and weird. So I just go all in with it.Nicole Aufderhar [00:02:07]:It's always fun every year.Stephanie Hansen [00:02:09]:I mean, your stuff is real cool looking. Very beautiful. There was also a black was it what kind of a, cake was it?Nicole Aufderhar [00:02:18]:Yeah. So I made it was a peri breast, actually. So, like, a patichou base pastry.Stephanie Hansen [00:02:26]:Yeah. It looked like chew pastries stuffed or filled with, like, a cream of some sort.Nicole Aufderhar [00:02:31]:Yep. Yeah. So I used, black cocoa creme pat, and then there was also you couldn't see the picture, but there was, like, a raspberry gel as well. So kind of that dark chocolate raspberry thing kinda fitting with Halloween.Stephanie Hansen [00:02:44]:I mean, it was unbelievably fantastic looking.Nicole Aufderhar [00:02:47]:Oh, thanks. Yeah. Like I said, it's I get to be my weird artistic self this time of year, so it's kind of fun.Stephanie Hansen [00:02:53]:I like your weird artistic self. Take that and the listener kind of on the journey of how this whole thing started for you.Nicole Aufderhar [00:03:01]:So I have kind of been baking my entire life. You know, like, most people grew up mom in the kitchen, Nestle Toll House, Christmas cutout. You know, nothing, like, crazy, but just, you know, family baking. And as I grew up, I just kinda started to dive more and more into it. I'm kind of a shy person. So when I would go to parties, like, talking to people is stressful, but if I bring a bank, that gives me something to talk about. Sure. So, you know, I kind of started doing that more.Nicole Aufderhar [00:03:30]:And in college, I actually studied photography with, like, emphasis on food photography. And because I don't wanna take pictures of babies. So I decided to do the food route, and then I kinda decided that, well, if I wanna take pictures of beautiful things, I might have to learn how to bake some of these things. And so it's just kind of continued to grow and grow, and it's always been kind of my creative endeavor that's just for me and just for fun and really lets me express myself without the pressure. You know, I'm an artist full time, so I have that pressure there. So this is just just for fun, just for me. And when I saw that there was a great American baking show, which I didn't even know. You know, I've watched the British version for years, and then I saw online that they were casting for the American version.Nicole Aufderhar [00:04:19]:I thought, oh, well, let's let's see. Why not? You know? And I put my hat in the ring, and I made it all the way to the final round of 1st year, which I wasn't expecting. It's a very long process, and I just what I thought would maybe just be something that I'd enter and never hear from again ended up being this multiyear journey of traveling with baked goods and auditions. And after a couple 2 years of auditioning, I was cast on the show.Stephanie Hansen [00:04:51]:So yeah. So exciting.Nicole Aufderhar [00:04:53]:Yeah.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Stephanie Hansen [00:04:54]:So how long from the beginning of you arriving to start the taping to when you go home is that length of time?Nicole Aufderhar [00:05:04]:So you are there basically for an entire month. For us, it was the entire month of August. You do a lot of prep work stateside before you go, you know, coming up with your own recipes and stuff. But once you are there, you are there the whole time. Even if you're eliminated, then you just kinda get a London vacation, but you're there for the entire month.Stephanie Hansen [00:05:24]:So they do it in the Great British Bake Off same space?Nicole Aufderhar [00:05:28]:Yeah. So for the Great British Bake Off, there's 2 tents. There is a tent where they film the version everybody knows, and then there's a tent where they film, like, celebrity versions, and I believe it's coming from Janae Baycock is still there as well, but, yeah, there are 2 tents. We're in the the other tent, like so it's not the tent, but it's one of theirs.Stephanie Hansen [00:05:51]:Yeah. And Paul and Pru are still judges.Nicole Aufderhar [00:05:55]:Yeah. Yeah. It's the same judges. It's Paul and Pru. We have American hosts. You know, that's the difference. People always kind of, I don't wanna say, hate on the American version, but they always say, oh, we don't like it because they're hypercompetitive, and they don't have the accents and all this. And I'm like, well, yeah, we don't have the accents.Nicole Aufderhar [00:06:12]:Sure. And that's the baddest. Yeah. Yeah.Stephanie Hansen [00:06:16]:So there's that.Nicole Aufderhar [00:06:18]:Yeah. So, you know, I mean, if you wanna nitpick, but it's still, like, a heartwarming, friendly show. Like, once people sit down and watch it, they're like, oh, that's actually enjoyable. I'm like, yes. That's what I've been telling you.Stephanie Hansen [00:06:32]:It is funny that the perception of Bake Off and what people love and what attracted me to it too was just how kind and supportive everybody is. And we've gotten used to watching these, you know, chopped and these sort of aggressive male dominated, like, shows of competition. And it is funny because I do think America in general this is a very gross generalization, but I do think we're more competitive. We're very aggressively business focused, like, success focused. And I think what is nice about The Bake Off is there's a lot of people from all these different walks of life, and they just happen to make pastry too or they're bakers.Nicole Aufderhar [00:07:20]:Yeah. Yeah. That's exactly what it is. And that's when I auditioned because I talked a lot about my state fair, you know, competing background. And they purposely were, like, asking me, well, are you hypercompetitive? Are you how do you feel if you don't win? You know? And so I had to make sure that I expressed that I'm not competitive despite all that. Like, I love the community behind these competitions and the friends that I've made, and they are trying to seek out people for that show that are there to just be with other bakers and have fun and get this experience and aren't there because I wanna win. And, I mean, the prize is a cake plate. You know? Like, you're not getting $20,000 or a book deal.Nicole Aufderhar [00:08:01]:You know? You get a cake plate. So if you're not there to just have a good time, you know, they're not gonna put you in the tent.Stephanie Hansen [00:08:09]:You happen to mention the state fair. Can you talk a little bit about your state fair baking experience? Because you're pretty well known and traveled in the state fair scene too. Minnesota State Fair.Nicole Aufderhar [00:08:23]:Yeah. Yeah. Especially the last year, people have kind of, I don't know, found my like, I've always shared about my journey with it. That's kinda why I started my Instagram page was because I wanted to share this community and show how accessible it is. Like, you don't have to be an incredible baker to enter. You just start. You just start entering stuff, and you get to meet people on entry day. And sometimes you get feedback from the judges.Nicole Aufderhar [00:08:48]:Sometimes you get head scratching feedback from the judges, but, like, it's just a super fun thing. And so I grew up with a step grandma who competed and kinda taught me the ropes from a young age and was kinda harsh about it, but it served me in the long run. And, so then about gosh. It's been 10 years now, I believe, I started. I did my first contest. I just entered three things, you know, just to kinda feel it out, and all 3 of them ribbon. I got 2 seconds and a 5th, and I was like, oh,Stephanie Hansen [00:09:20]:okay. You know? That's either this isNicole Aufderhar [00:09:24]:you know, I wasn't sure what to think. I'm like, oh, this is easier than I thought, or I might actually be kinda good at baking because your friends and family are always like, oh, everything's fantastic, but isStephanie Hansen [00:09:33]:it really? You know?Nicole Aufderhar [00:09:35]:So it's kinda given me this avenue to try new things and meet new people. And over the years, you know, I've I've done pretty well, and I've made some really amazing friends, and I just it's something I look forward to all year round.Stephanie Hansen [00:09:48]:What do you remember what the three things you were that you made in the first?Nicole Aufderhar [00:09:53]:Yeah. They weren't even I'd call them baking light. Honestly, it was like a granola bar and then some granola, and then they used to do this thing called the recipe challenge Yep. Where everyone would get the same recipe. You know? So it's kinda like the technical on the makeup, honestly, which is what appealed to me is you all get the same recipe. You kinda have to interpret it. And so I got a second place on that. I got a second place on the bars, and then I got a 5th place on the granola.Nicole Aufderhar [00:10:23]:And the the funny thing with the cookies was I was always under this belief that you had to enter things freshly baked that morning, you know. So I woke up early to do my final round, and they didn't they failed. The dough, I don't know what I did wrong or if it was the heat, it failed. And so I'm crying in the kitchen. I'm like, what do I do? Well, I had ones that I had stored in the freezer, like, 3 weeks ago. I mean Yeah. I was like, I wanna save them just in case, and I'm so glad I did because that's what I ended up entering were 3 week old transfer cookies, and they still placed.Stephanie Hansen [00:10:55]:Yeah. And a lot of people do that. Like, I know another woman, and she enters, like, 82 contests. And some of her stuff comesNicole Aufderhar [00:11:03]:inStephanie Hansen [00:11:03]:the freezer, and she pulls it out the night before, and that's what they enter.Nicole Aufderhar [00:11:07]:That's what I and that's what I've been telling people this year, especially, people are surprised to learn that I did that. And I'm like, yeah. And they're like, well, but don't they taste them? Like, yeah. You know, you can kinda tell freezer goods from the fresh, but that's what everybody else is doing. So if you're the best of the freezer bunch Yeah. You know, and it works.Stephanie Hansen [00:11:25]:How many categories did you enter this year?Nicole Aufderhar [00:11:28]:This year, I ended up doing 12, I believe it was, which I'm not I mean, there's people that show up with laundry baskets full of stuff, you know, and max out at 20. I doing 12 was a lot for me. I usually, like, keep them in the single digits. But, yeah, it went really well. Half of them ribboned. I got a smoked steaks for the first time, so it was a lot of fun this year.Stephanie Hansen [00:11:52]:Yeah. And what people maybe don't know I mean, you said mentioned that you're an artist. You make, leather bound journals and leather goods. And, what's your website for that? Because I wanna make sure we tell people because your work's reallyThanks for reading Stephanie's Dish Newsletter! This post is public so feel free to share it.Nicole Aufderhar [00:12:07]:So my website is wayfaringgoods.com, and it's not wayfair like that big furniture supply place or whatever. It's spelled wayfaringgoods.com.Stephanie Hansen [00:12:21]:I love it. Yeah. Because you're not doing this in a professional scope.Nicole Aufderhar [00:12:28]:No. Baking is right now, you know, probably, you know, I don't know, forever. It's just for fun. I I love what I do with my leather business. That has been something I've been doing full time for 15 years. Like, that's really where my I don't know. I'm as passionate about baking as I am about leather, but I like keeping my leather as my business and my baking as my creative passion, which I think is important for professional creatives to have that thing without the pressure of selling.Stephanie Hansen [00:13:03]:And let's talk about that for a second because that's sort of uniquely American too. I think that this idea is like, oh, well, she's making all this stuff. She's in competitive realm. She's doing really well, so she must be planning a bakery because we, like, don't really just allow ourselves to have these creative outlets without making them into something. We feel the pressure from ourselves.Nicole Aufderhar [00:13:28]:Yeah. Oh, exactly. And I think I mean, it's so important to have that creative passion that you don't have that pressure behind. And I I think so I started my business right out of college. I could have either gone the professional photography router than what I did. And so I think because I started young, I learned how important it is to have that creative passion just for fun. I see a lot of my friends that have since pursued kinda similar art businesses, and I see them now struggling with this. Like, oh, well, I'm also good at this, so I should sell this and I should do that.Nicole Aufderhar [00:14:05]:And it's like, no. You don't have to sell everything you make. Like, if you're a creative person, you might be good at a lot of different creative things.Stephanie Hansen [00:14:13]:Yes.Nicole Aufderhar [00:14:14]:You know? And it stops being fun when you know, like, if I have a failure in the kitchen, I'm disappointed. You know? I get frustrated, but it's okay because it's not going anywhere. I don't have to worry about someone a customer coming. I don't have to, you know, it's a different kind of failure versus the feeling when you're struggling with the business. And so I I like having those two things very separate.Stephanie Hansen [00:14:41]:Yeah. I can see that too. And, also, like, this idea that because you're good at something or because you make something, then it's becomes less a hobby and then a job. And sometimes I struggle with that because I'm just cooking now between the cookbook and the show and the adjacent appearances and, my blog.Nicole Aufderhar [00:15:02]:I feelStephanie Hansen [00:15:02]:like I'm just cooking all the time. And sometimes, like, I feel another like, I have to, like, videotape everything I'm doing. And, like, the other day, I was like, I'm not pulling out the video camera. I'm going to cook something that could I? Sure. But, I'm just going to make these apple muffins because I have apples and I feel like an apple muffin and I'm not going to videotape it and you know what? I'm not even going to write down the recipe. And I just was like I just sat in the moment. I enjoyed the bake. I loved the smell it made my house.Stephanie Hansen [00:15:33]:The muffins came out. I ate 1. I gave one to the dog and then I went and distributed them the neighborhood and got rid of them and came home and was like, oh, that was fun.Nicole Aufderhar [00:15:43]:Yeah. Isn't that's the best. That is those are that's the best feelings. And I know exactly even though, like, I don't do my baking on a professional level, just in the world of social media. Like you said, you have this pressure to film everything you do and turn everything that you do into some form of content. And that just sucks sucks the fun out of it. You know? Like, you know, sometimes it's fun, you know, but if you're not feeling it, like, don't do it. If Yeah.Nicole Aufderhar [00:16:11]:I don't know. You know, it's important to, like obviously, for you, it is part of your work.Stephanie Hansen [00:16:17]:But But is it I mean, also and I'm sort of like I don't know. I'm just sort of working through this too. Like, we give a lot away of ourselves as creators, as people in a social media space, and it's just demanding. And I don't wanna, like, sound not grateful because I am because you build a platform and people really dig your stuff and that's fun, but also, like, trying to recognize what's real and what's not real sometimes.Nicole Aufderhar [00:16:50]:Yes. Yep. Yeah. Because people see a version of you and and a version of what you do, and they expect that over and over and over again.Stephanie Hansen [00:17:00]:Yeah.Nicole Aufderhar [00:17:00]:And it can be exhausting. Yeah. And some daysStephanie Hansen [00:17:04]:you don't feel like delivering that.Nicole Aufderhar [00:17:06]:Yeah. I don't. You know? And and then sometimes I feel like, oh, I have to put it out there because I put everything out there, and then I do it and it doesn't do well or whatever. And then I stress out about that. It's like, why? Why?Stephanie Hansen [00:17:17]:Yeah.Nicole Aufderhar [00:17:18]:You know?Stephanie Hansen [00:17:20]:Well, you and I had coffee, and I think you well, we met at the hottest day of the year, and then you followed up. And you're like, would you ever wanna have coffee? I was like, yes. Of course. And I I also loved that you reached out to me because I do like bringing this creative online life sometimes into the real life of you and I just sitting and having a cup of coffee and talking about what we're into and what's fun. And I just I was I was appreciative that you reached out. And I I wish more people would do that kind of in a real space because I think that's how you grow and how you can help mentor others and help others find their path because so many people have helped me along the way. My goodness.Nicole Aufderhar [00:18:04]:Yeah. No. Yeah. And I I'm still so grateful you said yes because Sure. It is super important. And I think that people are kinda surprised when others are willing to do stuff in person and meet in person. And even for my tiny little thing that I do at the state fair, I met people online and they were worried about bugging me or asking me questions. And I'm like, why? Like, oh, I Yeah.Nicole Aufderhar [00:18:27]:I I and maybe not I love talking about that kind of stuff. If I can help somebody else, like, I go to competition. I'm like, so, like Yeah. Like, it's better for all of us in the long run, you know, if we're encouraging others to do it and get better and help the people where we can with stuff that we've learned along the way. And, like, I personally enjoy doing that. So that's why it was so exciting to Yeah. Get to sit and talk with you and, you know, meet someone else of the food, you know, yeah, and just learn from each other.Stephanie Hansen [00:18:59]:So what's next for you, Nicole? Have you thought about that?Nicole Aufderhar [00:19:05]:All the time. No. Again, after having done the show and now I've I've been very fortunate since the show came out with opportunities that have come my way. You know, you never know if anyone's gonna notice or pay attention or anything, and I've honestly been quite overwhelmed with the amount of stuff that I have done. And so people, you know, they expect the bakery. They expect us to expect that. That is not that's not on my realm. That's not what I'm thinking at all.Nicole Aufderhar [00:19:36]:I long term dream, short term dream. I don't know. I always tell people I would like to do a cookbook. That is something I thought of wanting to do years. I mean, that's kinda always been in the back of my head because Yeah. I enjoy the recipe development portion of baking. So that's kinda where my strong suit is. That's where I that's what I enjoy the most.Nicole Aufderhar [00:19:59]:So, you know, obviously, I'm gonna be continuing on with my leather business as always Yep. Gearing up for holiday season right now. So that's, you know, the main part of my life, but I'm just gonna continue to create recipes, share that, share the state fair knowledge, and just be willing to embrace and be open to whatever might come from it.Stephanie Hansen [00:20:26]:Alright. Let's do something fun. Are you ready for fun? Maybe. Always. I have, like, 5 to 10 questions. We'll see how it goes. Just random kinda rapid fire questions.Nicole Aufderhar [00:20:40]:Oh gosh.Stephanie Hansen [00:20:42]:They're not hard. They're they're all about you. They're not hard.Nicole Aufderhar [00:20:46]:Okay.Stephanie Hansen [00:20:46]:Oh, okay. Here's number 1. What is the first bake you remember making yourself?Nicole Aufderhar [00:20:54]:Cupcakes. Cute. Yeah. Like, as a kid? It's so basic, but that's yeah. Strawberry cupcakes with Swiss meringue buttercream. Yum. That was my first, quote, unquote, real bake that I did.Stephanie Hansen [00:21:08]:I love it. Okay. When you go to a potluck, what do you typically bring?Nicole Aufderhar [00:21:16]:Macarons.Stephanie Hansen [00:21:18]:Oh, fancy. Yes.Nicole Aufderhar [00:21:20]:They're easy to share. They look impressive, but they're pretty easy to whip up.Stephanie Hansen [00:21:25]:Okay. What is the first thing you eat from a Halloween candy bucket?Nicole Aufderhar [00:21:32]:That's funny. Snickers popped into my head first, but Reese's are my favorite, but I guess Snickers would be my first.Stephanie Hansen [00:21:37]:Okay. I love that. Reese's is the number one popular candy. You probably know that.Nicole Aufderhar [00:21:41]:Yeah.Stephanie Hansen [00:21:41]:Yeah. What, is the restaurant that you've been to more than any other?Nicole Aufderhar [00:21:51]:Well, green scene since moving up to Walker. That would be yeah. Okay. I love the green scene here in town.Stephanie Hansen [00:21:57]:And you live in Walker. I should mention that. Yes. What's your most used pan?Nicole Aufderhar [00:22:05]:I my little I have a little saucepan, and I will shove anything I can into it even if it's not supposed to fit. I love it.Stephanie Hansen [00:22:12]:I have one of those too, and it's funny. Yeah.Nicole Aufderhar [00:22:15]:Yeah. Yeah. Doesn't fit. Okay. I just did that last meal with some jam. It was poor decision but I think it worked.Stephanie Hansen [00:22:21]:But you still loved your pan. Okay. This is your last question in the in the final round of the rapid fire questioning. What's an existing cookbook you wish you had written?Nicole Aufderhar [00:22:36]:Oh. Oh. I'm looking at all my cookbooks. I know. It's aStephanie Hansen [00:22:41]:hard one.Nicole Aufderhar [00:22:42]:That is a hard one. I can't I well, it's funny because I feel like picking any of them. I'm not worthy of any of them, but I have they're all old vintage ones. Like, I have this rose what's her last name?Stephanie Hansen [00:23:03]:Birnbaum Levy Birnbaum.Nicole Aufderhar [00:23:05]:I use a lot of her books. I wish I had the skill and the abilities to write something like that.Stephanie Hansen [00:23:11]:Do you know that that cake bible book that she wrote is having its 35th anniversary this year?Nicole Aufderhar [00:23:17]:I don't see that. I know. I can't believe it because except I have all, like, the real old vintage ones of it, and it's it's so cool that it still has stood the test of time.Stephanie Hansen [00:23:27]:Yeah. No. I love that you have those. That's amazing. Well, Nicole, I hope people will follow you on Instagram at 10000 Bakes. We're gonna for sure have you on, Jason's show next summer so we get a chance to connect with her there again. Wonderful. Also been doing reviews of Great British Bake Off with Bradley and Dawn on my talk 107.1.Stephanie Hansen [00:23:50]:Yeah. Yep. People should follow you, and you're making really cool Halloween stuff right now.Nicole Aufderhar [00:23:56]:Yeah. Thanks. Yes. We're having fun over here.Stephanie Hansen [00:23:59]:Yeah. It's amazing. Alright. Well, when you're gonna be coming down to town next or not downtown, down to town, next, give me a shout, and we'll have coffee again. It was fun.Nicole Aufderhar [00:24:09]:Oh, definitely. Totally.Stephanie Hansen [00:24:10]:Alright. Thanks, Nicole. I appreciate you spending time with us today. Yeah.Nicole Aufderhar [00:24:14]:Thank you.Stephanie Hansen [00:24:14]:We'll talk soon. Bye bye. Bye. Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Send us a textJoin hosts Kirk and Andy in this deliciously inspiring episode! We welcome the audacious and innovative Lex Evan, founder, CEO, and chief of Lexington Bakes (LXB), an eco-conscious luxury dessert brand redefining nostalgic treats. With 15 years of experience leading design and strategy for global beauty and wellness giants, Lex has seamlessly blended their passion for storytelling, sustainability, and creativity into every bite of LXB's award-winning offerings.Dive deep into Lex's journey from design school overachiever to CPG visionary as they share the unexpected path that led them from corporate design at Johnson & Johnson to establishing a premium dessert brand. Learn about the trials, triumphs, and lessons of building a startup, how ADHD shaped their creative process, and why supporting women and gender minority leaders is at the core of their mission.Whether you're a design enthusiast, an aspiring entrepreneur, or just a fan of brownies, this episode is packed with insights on navigating ambiguity, balancing brand strategy with bold risks, and embracing the joy of creation. Plus, discover how Lex turned a casual Instagram post into a thriving business with a little hustle and a lot of heart.Connect with Lex here:https://www.linkedin.com/in/lexevan/Buy some brownies here:https://lexingtonbakes.com/Support the showAbout Kirk and Andy. Kirk Visola is the Creative Director and Founder of MIND THE FONT™. He brings over 20 years of CPG experience to the packaging and branding design space, and understands how shelf aesthetics can make an impact for established and emerging brands. Check out their work http://www.mindthefont.com. Andy Kurts is the Creative Director and Founder of Buttermilk Creative. He loves a good coffee in the morning and a good bourbon at night. When he's not working on packaging design he's running in the backyard with his family. Check out Buttermilk's work http://www.buttermilkcreative.com.Music for Kirk & Kurtts intro & outro: Better by Super FantasticsShow a little love. Share the podcast with those who may benefit. Or, send us a coffee:Support the show

Have you ever wondered how a passion for baking can transform into a successful business? Meet Katelyn Brewer from Sweet Kate Bakery, whose journey from a childhood surrounded by family bakers to a thriving cake business in Utah is truly inspiring. Balancing a local business with an online presence comes with its own set of challenges and rewards, and Katelyn's faith-filled foundation provides the resilience and positivity needed to thrive in both arenas. Her infectious joy and courage serve as a beacon for those wrestling with self-doubt. Whether you're starting a home baking business or just love a good success story, Katelyn's journey is sure to leave an imprint on your heart.Follow and support Kate and all of her awesomeness by clicking hereReady to level up your business? 1.) Learn to level up your home bakery by clicking here 2.) Join the top program for bakers going digital by clicking here

In 2020, pastry chef Clarice Lam opened the acclaimed Japanese-Italian restaurant Kimika, which was a James Beard Foundation Award semi-finalist for Best New Restaurant. Now, she has released her debut cookbook, Breaking Bao: 88 Bakes and Snacks from Asia and Beyond. Lam joins us to discuss.

We're back with a new season! And Paola Velez, one of our favorite guests, is back, too. Paola is a pastry chef and co-founder of Bakers Against Racism, the global bake sale that raised over $2.5 million for social justice causes. She released her debut baking book, “Bodega Bakes: Recipes for Sweets and Treats Inspired by My Corner Store,” earlier this month.Paola tells host Jessie Sheehan why her book is a love letter to her Dominican heritage and New York City roots, and she shares stories about growing up in the Bronx and visiting her local bodega and the Stella D'oro factory. She also explains how her plantain sticky buns were inspired by her mom's love for Guy Fieri, and she walks Jessie through the recipe for her signature treat. Thank you to King Arthur Baking Company, Kerrygold, California Prunes, and Ghirardelli for supporting our show. Jessie Sheehan's new cookbook, “Salty, Cheesy, Herby, Crispy Snackable Bakes,” and tour.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Paola: Instagram, Bakers Against Racism, website, “Bodega Bakes” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes cookbook

Stephanie and Steph kick off the second half with a controversial question: is Vermouth back? Zoë François joins to talk about her newest cookbook: Zoë Bakes Cookies complete with generational recipes. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Stephanie and Steph kick off the second half with a controversial question: is Vermouth back? Zoë François joins to talk about her newest cookbook: Zoë Bakes Cookies complete with generational recipes. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Welcome to The Bakery Bears Video Show featuring ‘Kay's Classic Bakes'! Join us in this episode for: 1. (1 min 16 secs) “Welcome”   The end of ‘Kays Classic Bakes'! Watch the special editions of the series https://bakerybears.com/baking/  Listen to our Radio Show here https://bakerybears.com/listen/ The wonders of Barnitts https://www.barnitts.co.uk/  Kays first Matins    2. (11 mins 54 secs) “Whats on YOUR needles” https://www.ravelry.com/discuss/the-bakery-bears/2955474/976-1000#1000  Kay was knitting :  Socks for Dan Find out about Sockoween 2024 here https://www.patreon.com/posts/sockoween-2024-112290854 Watch Kays Pixie Yarn Review https://www.patreon.com/posts/knit-along-with-33521863  Watch Kays choosing the right yarn tutorial https://www.patreon.com/posts/choosing-perfect-59669261  Beetlejuice Mitts Watch Kays ‘Embroidery Tutorials' https://bakerybears.com/stitchy-u/  Watch Kays ‘Bag Making' Tutorials https://bakerybears.com/sewing/  Watch Kays ‘No Holes Thumb Gusset' Tutorial https://www.patreon.com/posts/bakery-bear-no-33826097  Sockoween Fairground Socks https://bakerybears.com/fairground-socks/ Read our ‘Sockoween Special' edition of our magazine https://bakerybears.com/knitability/    Dan was knitting : Sweetheart Cowl https://bakerybears.com/sweetheart-cowl/ We mentioned Episode 24 of our Radio Show https://bakerybears.com/listen/  Watch the special edition of Castle Nation Episode 6 here https://www.patreon.com/posts/virgin-queen-6-107810511  Watch Dan's monthly knitting show https://www.patreon.com/posts/self-contained-1-40707984 Heartleaf Birch Hat https://www.ravelry.com/patterns/library/heartleaf-birch-hat Watch Kays ‘Cabled Hat' Tutorial Series https://bakerybears.com/hat-knitting/    3. (52 min 28 secs) “No Nut Carrot Cake” Episode 6 “Kays Classic Bakes” 4. (1 hr 14 min 38 secs) “Whats OFF your Needles” https://www.ravelry.com/discuss/the-bakery-bears/2955477/2901-2925#2925  Fondant Fibre Socks in Ollivander Shawl yarn Kay mentioned our Patron Exclusive Show https://bakerybears.com/pop/  Angel Hat https://bakerybears.com/angel-hat/    5. (1 hr 20 min 12 secs) “Yorkshire Parkin” Episode 6 “Kays Classic Bakes”  6. (1hr 47 mins 52 secs) “Endy Bits!”      Freckled Whimsy Halloween Club Yarn!  Join our Sockoween Event now here https://www.patreon.com/posts/sockoween-2024-112290854  Kay mentioned https://bakerybears.com/platinum-collection/    HELP KEEP US ON AIR and become a Bakery Bear Patron - You could receive a subscription to our electronic magazine Knitability, exclusive patterns, over 300 tutorials, a monthly live Patron only show, Dan's Garment Knitting shows, Kay's review series and so much more, to find out more visit: http://www.patreon.com/bakerybearspodcast or https://bakerybears.com/subscribe/  For a whole new way to engage with the Bakery Bears visit https://bakerybears.com - All Kay's patterns can be found here https://bakerybears.com/patterns/ - Find our Radio Show here https://bakerybears.com/listen/  Thank you so much for watching, we'll see you in two weeks with our next ‘Video Show' which will feature ‘England: A Castle Nation'! If you wish to download the show, access it here : http://bakerybears.podbean.com - Apple users will find the show here : https://itunes.apple.com/gb/podcast/the-bakery-bears-podcast/id1051276128?mt=2 Follow the Bakery Bears on Facebook https://www.facebook.com/bakerybears/

A desperate hotel manager, in a frantic call, begged authorities to rush to the hotel as Liam Payne reportedly spiraled out of control, endangering his own life! Joan Vassos, explained her choice to remove beds from the fantasy suite, taking sex "off the table" during her season. Patrick Mahomes shared a sweet behind-the-scenes glimpse of his 3-year-old daughter Sterling's growing bond with pop superstar Taylor Swift. Rob is joined by the charming Marc Lupo. Don't forget to vote in today's poll on Twitter at @naughtynicerob or in our Facebook group.See omnystudio.com/listener for privacy information.

Send us a textJoin us for Season 4, Episode 157 of Boroughs & Burbs, titled "Does the Kitchen Make the Home?" as we explore the pivotal role kitchens play in home design and living. Our guests, Bob Bakes from Bakes and Kropp Fine Cabinetry and Eric Tchorz of Faithful Countertops, bring their expertise in cabinetry and countertops to the conversation. We'll dive into what makes a kitchen not just functional, but a true centerpiece of the home. Discover design trends, the impact of quality materials, and how the kitchen can enhance both lifestyle and property value. Whether you're renovating or simply dreaming, this episode will inspire your vision for the heart of your home!

(S9 E18) What exactly makes something a casserole? What is a casserole dish? Glad you asked! Rick and Kate are here with the fascinating history and classic versions of this popular dish. Whether it's pasta, grains, or vegetables, you will find out best and easiest way to make this dish. Ever wonder how far back the first documented casserole dish goes? What former president popularized the dish? And what are they called in the midwest? Tune in for all the answers. Also, up for discussion is the first meat dish Rick has made (but did not eat), and a chicken salad that was way tastier than it had a right to be.

Paola Velez is an award-winning chef, activist, and author based in Washington, DC. She's the cofounder of the viral grassroots bake sale Bakers Against Racism and the author of a great debut cookbook, Bodega Bakes. We brought Paola into the studio to talk about her impressive career, including acting as a culinary diplomat for the State Department, and the unforgettable recipes in her book, like pecan-plantain sticky buns.Also on the show, Aliza and Matt talk about some of the things they have been cooking in the peak produce period of late summer, as well as other kitchen adventures. These include the egg yolk saga continues, Zoë François key lime pie has a twist, the sardine deserves the tuna melt treatment, more sardines but this time as a stove-top pasta sauce, a kitchen floor renovation tip, a fun recipe from Koreaworld.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM PAOLA VELEZ:Pecan-Plantain Sticky Buns [Food and Wine]Selena + Chef: Paola Velez [HBO]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Zoë François is a professional pastry chef, recipe consultant, cookbook author, food photographer, and baking instructor and the host of Zoë Bakes on Magnolia Network. We recently spoke with her live at Rizzoli Bookstore in New York City to talk about the subject of her latest book: cookies. Her new book is Zoë Bakes Cookies, and it's one of our favorite cookie books of all time. We get into so many great tips for baking the perfect chocolate chip cookie, snickerdoodle, peanut butter cookie, and other Midwestern favorites. We hope you enjoy our conversation. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Willie Bakes a Birthday Cake is a story about a baker who loves to bake. Willie has always dreamed of being a baker and has his own shop. Mondays are his favourite day of the week, and sometimes, he is so excited he can't sleep on Sundays. This Monday, Willie is skipping to work, and he meets lots of his friends on his way. When he is finished for the day, a friend calls and needs help. Can Willie help them? Sleep Tight!, Sheryl & Clark❤️

The story of Ezekiel 4 gets even more interesting as the Lord requires him to do something out of the norm.