Podcasts about Baking

Paul Reiser talks to Tom about his career highs and lows, family, working with your kids, and the time Johnny Carson didn't invite him to sit on the couch.

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Lisa's daughter Sophie joins the girls for a semi-final breakdown. With a patisserie themed episode, the girls first break down the meaning, and talk about the signature overnight dough. Allison brings up Christiaan's rhubarb saffron flavored bake and Sophie shares the process for growing rhubarb commercially.  The women break down Dylan's performance as a bake-off finalist, and applaud the efforts of all the bakers in a true showstopper of excellence.Connect with us:https://soggybottomgirls.com Follow us on social media:Facebook: https://www.facebook.com/soggybottomgirlsInstagram: https://www.instagram.com/soggybottomgirls/

Dans cet épisode du podcast Sucre et Compagnie, animé par Sandra Major, découvrez comment gérer l'anxiété tout en poursuivant votre passion entrepreneuriale. Sandra partage ses expériences personnelles avec l'anxiété généralisée, évoquant les défis uniques auxquels font face les entrepreneurs sucrés. Des astuces pratiques et des stratégies psychologiques sont proposées pour concilier vie professionnelle et bien-être personnel. Rejoignez-nous pour une discussion éclairante sur l'équilibre entre l'entrepreneuriat et la santé mentale. Le groupe Sucre&Cie : https://www.facebook.com/groups/sucreetcie -- Pour nous suivre sur nos autres réseaux: Sandra École en ligne : https://lesucreaufour.com Facebook: https://www.facebook.com/lesucreaufour/ Instagram: https://www.instagram.com/lesucreaufour/ TikTok : https://www.tiktok.com/@lesucreaufour --- Mélanie Maman Gato et Cie : https://www.mamangatoetcie.com/ Facebook: https://www.facebook.com/mamangat0 Instagram: https://www.instagram.com/mamangat0/  

This time of year is stressful. Amen? Think about how we spend our days this time of year? We're running to buy presents. There are lights to be hung. Baking to be done. We're running to holiday concerts. Running to holiday tournaments. Running to holiday parties. Don't forget the Elf on the Shelf. There's that strand of lights on the house that won't stop blinking. As your credit cards heat up your blood pressure heats up. It's a season where there's never enough time, never enough energy and never enough money to get it all done.Truth be told, God was never into busy or behavior modification. In fact, Christmas isn't at all about a God who is "watching you." And God never intended for the arrival of God's Son to lead to Christmas stress for all eternity.Christmas… It's about a God who "comes to be with us" whatever our circumstance. A God who comes to give you “peace” any our waiting. A God who comes as the light of the world. A God who comes for all people. Christmas is about a God who comes to you…you who are worthy. Socials:www.facebook.com/clcecolumbiawww.instagram.com/centrallutheran/www.centrallutheran.church

Today's guest is Katarina Cermelj, a baker, cookbook author, photographer, and scientist. (She has a PhD in Inorganic Chemistry!) She's also the founder of The Loopy Whisk, a blog where she develops allergy-friendly recipes. Kat joins host Jessie Sheehan to chat about her baking and science background, what it means to be “free from,” and her new book, “The Elements of Baking.” The duo then walk through Kat's recipe for Gluten-Free Cheesy Garlic Pull-Apart Bread from her latest book. Click here for Kat's Cheesy Garlic Pull-Apart Bread recipe. Thank you to King Arthur Baking Company, Kerrygold, California Prunes, and Ghirardelli for supporting our show. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Katarina: Instagram, website, “The Elements Of Baking” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

All fall, Aliza and Matt have been talking about many of the season's new cookbooks, from the biggest “influencer” books to baking, memoir, biography, and the return of restaurant books to the mix. Here is a recap of some of their favorites from the busy fall—and a solid reminder that cookbooks make amazing gifts! If you like one of the titles mentioned, pick up a copy at one of our favorites stores, including Now Serving (Los Angeles), Omnivore Books (San Francisco), Kitchen Arts & Letters (New York City), Book Larder (Seattle), Golden Hour Books (Newburgh, NY), Bookbug (Kalamazoo, MI), or your preferred independent bookstore.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.

A strong line up throughout this series left us with incredibly good bakers, come join us to discuss the eventual winners and our thoughts on each of the bakes. Strawberry Tarts Egg & Cress Rolls Lemon Sandwich Cakes Subscribe to our RSS feed here Subscribe on Apple Podcasts here We're on Spotify Eloquent Gushing is 100% supported by listeners like you. If you'd like access to exclusive content, please visit us on Patreon. Get in touch! If you have thoughts about the episode or want to suggest something for a future episode, you can comment on this post at eloquentgushing.com, you can email us at podcast@eloquentgushing.com or find us on Instagram. Our music is "Cheery Monday" by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

This week on What the Actual Fork, Sam and Jenna are joined by Sarah Fennel, founder of Broma Bakery and author of the bestselling cookbook Sweet Tooth: 100 Desserts to Save Room For. Sarah opens up about her journey to eating disorder recovery, shares what it was like to share her desserts with Andy Cohen, and dishes on some of her favorite recipes from the book—like the mouthwatering espresso martini cake and the peanut butter pie that Jenna is definitely going to bake flawlessly. Plus, Sarah tells maybe the most hilarious and vulnerable story we've ever heard on WTAF. Don't miss this one!Pick up your copy of Sweet Tooth: 100 Desserts to Save Room ForKeep up with Sarah and Broma Bakery: Instagram: instagram.com/bromabakery Blog: bromabakery.com YouTube: youtube.com/@bromabakeryControl Body Odor ANYWHERE with @lumedeodorant and get 15% off with promo code FORK at LumeDeodorant.com! #lumepodWhat The Actual Fork https://www.instagram.com/whattheactualforkpod/Sammy Previte https://www.instagram.com/find.food.freedom/Jenna Werner https://www.instagram.com/happystronghealthy.rd/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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In this episode of Molecule to Market, you'll go inside the outsourcing space of the global drug development sector with Tessa Pugh, ex-CEO & Co-Founder at PharmaReview. Your host, Raman Sehgal, discusses the pharmaceutical and biotechnology supply chain with Tessa, covering: How Tessa's bullish attitude led to her becoming a co-founder at PharmaReview Being the 'less educated person in the office', and using that to drive the growth of the business Opting not to leave after the sale of the business, and becoming the CEO Being the star player within a PE portfolio, leading to a quick exit to IQVIA Life lessons on having your cake...and eating it! Tessa Pugh is the former CEO & Co-founder PharmaReview, a Mum and an athlete. She spent 13 years working with Pharma companies and their agencies; she Co-Founded PharmaReview in 2011. Tessa was responsible for ensuring excellent client service, business development for both new and existing clients. She is a Pharma copy review process expert and became an expert in Veeva Vault functionality. Prior to this, she established a luxury direct-to-consumer cupcake company and worked in client service at some of the world's leading advertising agencies including Saatchi & Saatchi and DRAFT. She is a very proud Mum to two incredible young women. Tessa has completed several marathons; has competed in triathlons and has won an age group national title in track cycling. She is currently following a life-long dream and training to be a ski instructor.   This episode of Molecule to Market is sponsored by Vetter, a global leader in aseptic filling solutions for injectable products in the pharmaceutical and biotech industries. Discover more about Vetter's comprehensive services, from early-stage development to commercial production, and how they support clients in delivering high-quality therapies to the market.   Please subscribe, tell your industry colleagues and join us in celebrating and promoting the value and importance of the global life science outsourcing space. We'd also appreciate a positive rating!   Molecule to Market is sponsored and funded by ramarketing, an international marketing, design, digital and content agency helping companies differentiate, get noticed and grow in life sciences.

Elin Vatnar Nilsen er på besøk, og det blir både oppskrifter, teknikk-prat, og mye god stemning. Hva er Elins versjon av Toro-brownies? Og skal vi kjøpe eller bake pepperkakedeig? Hosted on Acast. See acast.com/privacy for more information.

Join Joe, Lauren and Alex and they discuss the first 2 episodes of Harry Potter: Wizards of Baking on MAX! Joe - @CustomVinylLush Lauren - @Maev_Cleric Alex - @AtariAlex Show - @TalesFromGH TikTok- @TFGHshow   Email - TalesFromGodricsHollow@gmail.com Facebook - www.facebook.com/talesfromgodricshollow  Instagram - www.instagram.com/talesfromgodricshollow Podchaser - www.podchaser.com/TFGH   Special Shout Out to our Producer/Sponsor AND Headmistress "The Mysteriously Haunted Headmistress of Beauxbaton Academy"!   Thank you to ALL of the Patreon supporters!!! We can't do all of this without you all!   Support us on PATREON! www.Patreon.com/TalesFromGodricsHollow

In today's episode, I am excited to welcome Morgan Bolling. Morgan is the the Executive Editor of Creative Content for Cook's Country and a cast member of the Cook's Country TV show. Morgan spearheaded the book When Southern Women Cook: History, Lore, and 300 Recipes in collaboration with Toni Tipton-Martin. This compelling book celebrates the ways food has sustained and empowered Southern women throughout history. This episode is a thoughtful dive into: The Intersection of Southern Food and History: Inside Southern culinary traditions. Behind the Book: The process of creating When Southern Women Cook and how women writers and cooks were selected to share their stories. Food as a Lens: How food provides insight into shared history and cultural understanding. Empowering Women Through Food: The role of food as a tool for resilience and empowerment in the South. Things We Mention In This Episode When Southern Women Cook Cook's Country Gourmet's vintage 1960s cookbook  

Welcome to the wonderful world of magic baking! How wonderful is it? Join us this week as we dig into the Potter well in Harry Potter: Wizards of Baking on Max/Food Network. S01E01 || Theme Song: "Crooked Mile (slinky rock mix)" by  Hans Atom || Outro: "I dunno" by grapes || Humans VS Hamsters S01E01 Next week

I am SO excited to share what I'm baking this holiday season! Come chat with me about ALL things baking for this Thanksgiving

Baking is a science, according to Peninsula Pulse reporter Eleanor Corbin, who has a long lineage of bakers in her family, and was herself bit by the baking bug as a young girl helping in her mom's kitchen and pie shops. Eleanor offers some great baking tips, utensils she can't live without, how to roll the perfect pie crust – and so much more that will be helpful for this baking-mad season (and beyond). She also talks about her reporting on bakers around Door County and what it takes for them to meet the Thanksgiving demand for pies.

Designing Women, Season 6, Episode 7: Last Tango in AtlantaAnthony goes back to prision.Watch along with us on Hulu (Not Sponsored)Buy our Merch: www.mimsandmaim.comSupport us on Patreon at www.patreon.com/mimsandmaimThank you to our Patrons:Sharon JDeana FElizabeth JAdam PCrystal AMorgan WCody HJessie PSheri SEmail Us: mimsandmaim@gmail.comCall Us: 7043800618Support us Via PayPal: https://www.paypal.com/donate?hosted_button_id=VNMM8UTK485XQSpecial thanks to Miss B for her sponsorship of our podcast. You can find her on TikTok @GeektombFind the queens on Twitter:Auntie Maim: @auntiemaimsThe Divine Miss Mims: @divinemissmimsThank you to MrMahaffey for our lovely artwork.Follow him on Instagram: www.instagram.com/MrMahaffeyEtsy Store: www.etsy.com/shop/MrMahaffeyOur Theme Song is Composed by JDR #1980s #1990s #auntiemaim #Charlene #comedyqueens #designingwomen #dragqueens #Julia #lgbt #Maryjo #podcast #sitcom #Suzanne #thedivinemissmims #Anthony #Bernice #rewatch #classic #lgbtq #hulutv #tv #newepisode

It's the What Ya' Got Cookin'? Thanksgiving edition, a beloved tradition here on Midday, going all the way back to 2016. Tom talks with John Shields, owner of Gertrude's at the Baltimore Museum of Art and Damian Mosely of Blacksauce Kitchen. The two chefs talk with Tom and the Midday callers about cooking tips and food faux pas for folks preparing tomorrow's big meal. We also get a special check-in from Tom's mom, Rosemary Hall.   Jo-Jo's Curried Crab Dip (Gertrude's Recipe) Ingredients (8 servings): 1/2 cup of Dried currants 1 lb of Cream cheese 2 tbsp of Madras Curry Powder 2 tbsp of Mayonnaise 1/3 cup of Coconut Milk 1/3 cup of Minced green onions or chives 1/3 cup of finely diced Red bell pepper 1 lb of Lump or Claw Crab meat 1 pack of Melba rounds, Water crackers or Ginger snaps.   Directions: Preheat oven to 350 degrees Fahrenheit. In a small bowl place the currants and just enough water to cover. Let stand for 15 minutes. Drain, but reserve 2 tablespoons of liquid, and put the currants aside.  In a large bowl combine the cream cheese, curry powder, mayonnaise, coconut milk, green onion, and red bell pepper. Beat until smooth and somewhat creamy. Mix in the crabmeat, currants, and 2 tablespoons of the reserved currant liquid.  Transfer the mixture to a greased casserole dish and bake for 25 to 30 minutes. Serve hot or warm with Melba rounds, Water crackers, or Ginger snaps.   Chocolate Bourbon Pecan Pie (Gertrude's Recipe) Ingredients (1-9 Inch Pie): 1 Pie Crust 3 Eggs 1/2 cup of Sugar 1/2 cup of Brown sugar 1 cup of Karo syrup 2 tsp of Vanilla extract 1/2 cup of Melted butter 2 tsp of Flour 2 oz of Unsweetened chocolate, melted 1 1/2 oz of Semi-sweetened chocolate, melted 1/4 cup of Locally distilled bourbon 1 1/2 cup of Pecan pieces (per pie)   Directions: Preheat oven to 350 degrees Fahrenheit. Cream eggs and sugar together. Stir in the Karo syrup, vanilla, butter, and flour, Mix well. Add chocolate and bourbon. Spread pecan pieces around the bottom of each pie crust. Pour in filling and gently mix into the nuts. Bake for about 45 minutes to 1 hour, or until puffy and set. Cool and serve.   Rosemary Hall's Fresh Cranberry Relish Tom's Mom makes this delicious cranberry concoction, which Tom and his Mom first learned from James Porterfield, a friend in Ithaca, NY. Ingredients: 1lb Cranberries 1/2 cup of White granulated sugar (Tom uses 1/4 of a cup) 1/2 cup of Firmly packed brown sugar (Tom uses 1/4 of a cup) 1 cup of water   Directions: Grab a pot and bring the cranberries and sugar to a boil and cook for 10 minutes. When cool, mix in: 2 tbsp of Horseradish 2 tbsp of Dijon mustard Serve over Cream cheese as an Appetizer, or eat it as a side with Turkey, Chicken, or Pork.   Sweet Potato Biscuits (Blacksauce Recipe) Ingredients: 4.75 lbs of All-purpose flour 7 tbsp of Baking powder 4 tbsp of Sugar 2 tsp of Salt 1.75 lb of Cold butter, cut into parts 1 lb of a Peeled Sweet potato 64 oz of Buttermilk 2 oz of Heavy cream 2 tbsp of Turbinado sugar   Directions: Preheat convection oven to 400°F. (if you're using a conventional oven, then 425°F). Line two half-size sheet pans with parchment paper. Measure dry ingredients (flour, baking powder, sugar, and salt) into a stainless steel bowl. Using a knife and sanitized cutting board, cut the butter into 1-ounce cubes. In small batches, pulse the flour mixture and butter in the bowl of a food processor until the mixture resembles a coarse cornmeal. Return mixture to stainless steel bowl. Add roasted sweet potato to the food processor; pulse in the buttermilk. Make a well in the center of the flour & butter mixture; using a stainless steel spoon, fold in sweet potato buttermilk mixture just until the dough comes together. Turn out the biscuit dough onto dry, lightly floured work table; bring together and knead twice. Flatten the mound of dough, with hands or rolling pin, to two inches in height. Cut biscuits using 2” biscuit cutter, and place next to each other on sheet pan. Bake for 9 minutes in full size electric convection oven Remove biscuits from the oven and, working quickly, brush the tops with heavy cream and sprinkle with turbinado sugar. Return to the oven and bake for 9 more minutes in full size electric convection oven. Remove pans from oven and place onto bun rack to cool.   Email us at midday@wypr.org, tweet us: @MiddayWYPR, or call us at 410-662-8780.

It's the most wonderful time of the year: Baking season. You're in for a sweet treat today, because I spoke with one of the internet's favourite bakers, Sarah Fennel of Broma Bakery (you might know her as the recipe developer who put the viral single-serve cookies on the map.)Most of us have a thing that we love and are good at, that's currently just a hobby or dream. If you're listening to this and you WISH that thing you're passionate about could be your career, this episode is for you. Sarah and I dive deep on overcoming impostor syndrome, how to know when it's time to take the leap and go all in, figuring out how to monetize what you're good at, and how she pivoted multiple times throughout her career.And if you're here for the sweet treats… we got you. Whether baking is your whole personality, or you're a newbie who's a little overwhelmed by a stand mixer, Sarah makes baking fun and accessible. We cover everything from the biggest mistakes people make with baking, to hot insider tips that will make your desserts that much better.If you're starting to get into the holiday spirit, make sure you listen till the end for Sarah's go-to recipe recommendations for holiday entertaining.Sarah Fennel is a recipe developer, photographer, and the creator of Broma Bakery, a wildly popular baking site with millions of followers across instagram and TikTok. Her debut cookbook, Sweet Tooth: 100 Desserts to Save Room For, came out this October and was an instant New York Times, and Amazon bestseller.Tune in to hear more about:How Sarah pivoted her education and career path, and overcoming “sunken cost fallacy” The nuts and bolts of monetizing your passion and skillsOvercoming impostor syndrome and the fear that we're not “good enough” How to know when to take the leap and go all in on your passion The need for full immersion for a project to succeed Tapping back into the passions and hobbies you had in childhoodWhy baking is an act of love (and nostalgia!)How baking can help women push back against disordered eating and food fearsGo-to dessert recipes for the holiday season Sarah's hot tips that will seriously level up your baking (from tools to use, to the ingredients you should double down on)Follow Sarah on Instagram, TikTok, and on her website.Order Sarah's book, Sweet ToothThis show is produced by:Gillian Berner, Host, Producer & EditorOlivia Nashmi, Audio EngineerCarolyn Schissler , Designer & Web ProducerFor advertising and sponsorship inquiries, please contact Frequency Podcast Network. Sign up for our monthly adulting newsletter:teachmehowtoadult.ca/newsletter Follow us on the ‘gram:@teachmehowtoadultmedia@gillian.bernerFollow on TikTok: @teachmehowtoadult

Swanner and Judd talk about: British Baking Contest; It's Florida Man; Rudolph; Santa Claus is Coming to Town; Elf; Hamburger Helper; Colonoscopy; St Denis Medical; and nothing else! Left Click To Listen, Right Click Here To Download

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With some amazing members of the LJCSC Dream Team, Monique & friends chat about the heartwarming traditions, favorite dishes, and unforgettable memories that make the holidays so special.From putting up Christmas trees extra early to savoring unique family recipes, you'll hear all about how the LJCSC team embraces the season with their families. They dive into everything from matching Christmas pajamas and sentimental ornaments to the joy of giving and reflecting on the meaning of the holidays.Receive a $500 voucher toward your end-of-year surgery when you book and complete your surgery on one of our select surgery days between 11/14/24 and 12/31/24.Nice, right?! (And way better than brown paper packages tied up with strings!) And it gets better… you can stack your vouchers! Have two or more “favorite things” procedures and save $500 each.LinksGet into the Holiday Spirit with a "Favorite Things" $500 VoucherHoping to get rid of your “turkey gobbler” neck this holiday season? Hear our previous episode, T-Z Plasty Update: Tightening Necklines for Men & WomenWondering what makes the BellaButton Tummy Tuck so special? Hear our previous episode, Why Your Belly Button is the Most Important Part of a Tummy TuckWatch San Diego plastic surgeon Dr. Kiersten Riedler bake her delicious cookiesTake a look at Dr. Riedler's beautifully decorated Christmas cookiesMonique's Best Ever Gingerbread Cookies recipe:Ingredients:1 cup shortening (Crisco or butter)1 cup brown sugar3 eggs2 cups molasses8 cups flour2 teaspoons baking soda1 teaspoon salt2 teaspoons ground ginger2 tablespoons cinnamonInstructions:Cream butter and sugar. Add eggs and molasses and mix. Sift together dry ingredients. Add to wet ingredients and stir. Put dough in wax paper and chill. Roll out to ½ (or less - they rise a lot) inch thick on floured cutting board. Bake at 375° for 8-10 minutes and ice and decorate with your favorite icing/toppings.Dr. Riedler's gingerbread cookies recipe:Ingredients:3 cups all-purpose flour¾ cup packed dark brown sugar1 Tbsp ground cinnamon1 Tbsp ground ginger¾ tsp baking soda½ tsp ground cloves½ tsp salt12 Tbsp unsalted butter, melted and cooled¾ cup molasses2 Tbsp milkInstructions:Process flour, sugar, cinnamon, ginger, baking soda, cloves, and salt in food processor until combined, about 10 seconds. Add melted butter, molasses, and milk and process until soft dough forms and no streaks of flour remain, about 20 seconds, scraping down sides of bowl as needed.Spray counter or silicone pastry mat lightly with baking spray with flour, transfer dough to counter, and knead until dough forms cohesive ball, about 20 seconds. Divide dough in half. Roll dough to ¼-inch thickness. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.Heat oven to 350 degrees. Use cookie cutter to cut out cookies. Space cookies ¾ inch apart on rimmed baking sheets lined with parchment paper. Repeat rolling and cutting steps with dough scraps.Bake until cookies are puffy and just set around edges, 9 to 11 minutes, rotating sheets halfway through baking. Let cookies cool on sheets for 10 minutes, then transfer to wire rack and let cool completely before decorating and serving.Kristen's Ultimate Bacon Green Bean Casserole recipe:Ingredients:6 strips bacon1/2 onion, finely diced1 1/2 cups chopped button mushrooms3 cloves garlic, minced2 (10.5-ounce) cans cream of mushroom condensed soup1/4 cup milk1 cup shredded Monterey Jack cheesesalt and pepper4 (14.5-ounce) cans cut green beans, drained1 1/2 cups French fried onionsLearn from the talented plastic surgeons inside La Jolla Cosmetic, the 20x winner of the Best of San Diego and global winner of the 2020 MyFaceMyBody Best Cosmetic/Plastic Surgery Practice.Join hostess Monique Ramsey as she takes you inside La Jolla Cosmetic Surgery Centre, where dreams become real. Featuring the unique expertise of San Diego's most loved plastic surgeons, this podcast covers the latest trends in aesthetic surgery, including breast augmentation, breast implant removal, tummy tuck, mommy makeover, labiaplasty, facelifts and rhinoplasty.La Jolla Cosmetic is located just off the I-5 San Diego Freeway at 9850 Genesee Ave, Suite 130 in the Ximed building on the Scripps Memorial Hospital campus.To learn more, go to LJCSC.com or follow the team on Instagram @LJCSCWatch the LJCSC Dream Team on YouTube @LaJollaCosmeticThe La Jolla Cosmetic Podcast is a production of The Axis: theaxis.io

This morning Ashley had to be brutally honest with Teri about how bad her baking skills are...

Listen in as ABA Vice President of Government Relations Rasma Zvaners and Corbion Vice President of Function Systems Abby Ceule discuss sustainability in the baking industry. They explore consumer demand, food waste, and offer advice for bakeries starting their sustainability journey. With special guest: Abby Ceule, Vice President of Function Systems, Corbion Hosted by: Rasma Zvaners, Vice President of Government Relations, ABA

The Ninja Selling Podcast wishes you a Happy Thanksgiving! In this special episode, hosts Rob Nelson and Eric Thompson share creative and heartfelt ways to connect with your clients during the holiday season, inspired by a recent virtual happy hour they hosted for their coaching clients. This episode is packed with actionable "flow" ideas – perfect for strengthening relationships and showing gratitude to your sphere. Rob and Eric discuss the thoughtful gifts they sent to their coaching clients: locally-sourced hot chocolate, a curated wine selection, and pre-made old fashioneds. They encourage listeners to replicate this idea, suggesting a simple Google Form or QR code postcard to gather client preferences and deliver personalized gifts. Beyond gifts, they delve into other unique flow activities, like baking and delivering homemade bourbon pecan pies (shoutout to Ninja Robin!), hosting a client family photo shoot, and even organizing a festive wreath-making party. This episode also addresses the common concern of using public record information for sending holiday cards. Rob and Eric reassure listeners that this practice is acceptable when done with genuine intention and offer creative ways to solicit addresses from clients directly. Finally, they revisit Peter Parnig's Ninja Action Tip about the “FORD in a package” technique, emphasizing its effectiveness for initiating meaningful conversations at holiday gatherings, especially with those you haven't seen in a while. Tune in for a dose of inspiration and practical tips to make this holiday season your most fruitful yet! And from everyone at the Ninja Selling Podcast, Happy Thanksgiving! Episode Highlights: Gratitude for the Ninja Nation and the spirit of Thanksgiving Recap of the Ninja Coaching client appreciation happy hour and gift-giving strategy Flow idea: Delivering locally sourced gifts to your top clients Flow idea: Baking and delivering homemade treats (bourbon pecan pie, anyone?) Addressing the "creepiness" factor of using public records for holiday mailings Flow idea: Hosting a client family photo shoot Flow idea: Organizing a wreath-making party Revisiting Peter Parnig's Ninja Action Tip: The FORD in a package Key Takeaways: Show clients you appreciate them with thoughtful, personalized gifts. Incorporate client appreciation activities into your annual business plan. Make flow activities fun, easy, and valuable for your clients. Don't be afraid to use public records for holiday mailings, but be mindful and respectful. The FORD in a package is a powerful tool for sparking engaging conversations. Links: www.TheNinjaSellingPodcast.com Email: TSW@TheNinjaSellingPodcast.com Leave a voicemail at (208) MY-NINJA Ninja Selling www.NinjaSelling.com @ninjasellingofficial Ninja Coaching: www.NinjaCoaching.com @ninja.coaching Ninja Events www.NinjaSelling.com/Events The Ninja Selling Podcast Facebook Group Ninja Coaching Book Study Ninja Mastery Ninja Selling by Larry Kendall

Looking for the best ways to prepare for a foolproof holiday this season (and every other season)? Listen to our episode to access your ultimate guide to holiday cooking with Lisa Norris, RD. About Lisa Norris, RD "Hi, I'm Lisa Norris, a Registered Dietitian (RD) with a passion for making nutrition information accessible and practical. >> Whether you're a beginner, intermediate, or seasoned cook, Foolproof Cooking & Baking is tailored just for you!

Based in Los Angeles, California, Chef Mario Bacherini is the West Coast Pastry Chef of L'École Valrhona, where is he conducts classes, demonstrations and workshops for professionals, providing one-on-one culinary consultations and bringing Valrhona's expert touch to the West Coast. After graduating from culinary school in Florence, Italy, Chef Bacherini went on to do his apprenticeship as a chocolatier. He began working in Michelin-starred restaurants across Italy and France until he decided to settle in Perpignan, France, where he trained under Olivier Bajard (Meilleur Ouvrier de France). In 2008 he moved to Paris, where he worked at the Hôtel Plaza Athénée with French Pastry World Champion Christophe Michalak. Four years later, Bacherini left Paris for New York City, where he took on the role of Executive Pastry Chef at Nobu, managing three restaurants. While in New York, he also traveled the world to teach pastry masterclasses in various countries, including Saudi Arabia, the United Arab Emirates, Russia, Italy and France, as well as the United States. In 2017, he moved to Los Angeles where he began his own consulting company, providing consulting for bakeries, pastry shops and restaurants, and later on had the opportunity to work side by side with one of the best pastry chefs in the world, Amaury Guichon, in his newly opened school in Las Vegas. Chef Bacherini continued to deliver his expertise across the United States and abroad until he got the call from Valrhona to join their North America team at the beginning of 2023. In this episode we discuss: A brief overview of Chef Bacherini's background What his creative process involves when developing a new recipe The four techniques that every pastry chef should master His thoughts on current pastry trends Some of the modern chocolatiers he admires His go-to comfort food dessert to eat at home Upcoming classes at L'Ecole Valrhona Easy hand-tempering techniques The best way to use a dark milk chocolate in a dessert And much more!   Episode Sponsored by​ Puratos   Need ingredients ASAP? The MyPuratos webshop has your back 24/7 with what you need, when you need it. Order and reorder online instantly––no sales reps, no hassle. Plus, check out consumer insights and add recipe ingredients to your cart with a click. Even better? You'll get 20% off your first order. 20% off! How sweet is that? Visit Puratos.us and click on MyPuratos to sign up and order today.  

Thanksgiving dinner is delicious, but cooking for a crowd can be stressful. What time do you put in the turkey? How do you make a flaky pie crust that'll finally impress your grandma? And how do you get those blasted lumps out of the mashed potatoes?!Thankfully, Gesine Bullock-Prado has the answers. She runs a baking school in the Upper Valley called the Sugar Glider Kitchen, and hosts “Baked in Vermont” on the Food Network. She's also a New York Times bestselling cookbook author — her latest is called "My Vermont Table: Recipes for All Six Seasons."Here are three kitchen tips from Vermont Edition's Thanksgiving cooking show, which also featured Hartland baker Susan Reid:Tip #1: Your turkey doesn't need to be in the oven all dayMany of us are probably overcooking our turkeys, leading to dried-out meat and soggy skin. Bullock-Prado cooks her bird on high heat to ensure the skin gets extra crispy. She also seasons it well with a dry brine — an overcooked, under-salted turkey is an all-too-common Thanksgiving crime.Rather than following the cooking time on the Butterball wrapper, use a meat thermometer to know when your turkey's done. Poke your bird in the thickest part of the thigh without touching the bone. Once it's out of the oven, let it sit for a while so it can finish cooking and soak in all those good juices.Tip #2: Make your pumpkin pie aheadBullock-Prado and Reid agree: Making your pumpkin pie filling early will make the flavors really pop. You can also make your pie…

Lords: * Ben * Andrew Topics: * Baking: precise science of measurement or do it all by feel? (People have very different philosophies of muffins) * I've gotten into making crosswords this year and recently had the idea to start putting them on postcards and leaving them in public places for people to find. Am I becoming the Riddler? Is this fine? * I just found out that there aren't exactly 52 weeks in a year * The Rules, Leila Chatti * https://poets.org/poem/rules * Building fidgeting into a Zoom lecture * Things of Science. (Subscription science toy service that I got when I was a kid) Microtopics: * Posting pictures of pottery to social media. * The Hopefully Year of Layoffs. * Teaching game development as a hobby. * The interactive comic books of Jason Shiga. * Lies and truth and sea monsters. * Waiting for half an hour to find out if you fucked it up. * Baking intuitively. * Skimming a recipe and thinking "hmm yes, I've made food before" * Voronoi cookies. * Keeping separate baking notebooks for each season. * Having units that are divisible by two. * Putting it in a Gas 4 Oven. * How to pronounce "tare." * Sneaking into Grandma's kitchen and weighing all the ingredients. * Cruciverbalism. * Where to post the crosswords you've constructed. * A Lord's Puzzle. * Giving people a little bit of joy and avoiding hearing any feedback about it. * Living in the puzzle capital of the world. * Constructing a crossword puzzle for every party you attend. * The MIT Mystery Hunt. * Making art for a really small group of people. * Crosswordese. * Designing themed vs. themeless crossword puzzles. * How many weeks are in a leap year. * Yet another ratio that doesn't work out. * Calendrical systems you could use. * Things that you know that are wrong. * What's your favorite thing you don't know that you don't know? * Finding a drawer full of narwhal tusks in a bone shop and thinking "hm, sixty unicorns died here" * NASA's antigravity room. * Why doesn't the Mars habitat work out? * Multiple digressions on horse urine. * Refining horse urine into progesterone on Mars. * Suddenly realizing that you've been dead all along. * Cicadas doing whatever they do in the trees. * Acknowledging the expectations of what a poem is. * Why you always turn out to have been dead at the end. * Who is out there still making games about guns? * Adding line breaks to make your essay look like a poem. * Innominateness. * Garden path level design. * Reading aloud etudes. * Mavis Beacon Teaches Elocution. * Replacing your Zoom background with a video of yourself. * Brain massaging video of cutting sand. * The calming effect of amphetamines. * Fidgeting incessantly during Zoom calls. * Fidgeting for people so they don't have to. * Bubbling noises and space harps. * Remote testing protocols. * Plagiarism detector snake oil. * Doing homework to get used to the idea of doing homework. * Mass-production of adults. * Paperwork as a method of crowd control. * Homework as a barrier to family time vs. homework that facilitates family time. * Mailing people little bits of science. * Aerogel vs. Superslurper. * Growing mold in your oobleck. * Sending 1940s children asbestos in the mail. * Using every sense to explore the world. * A dog sniffing your hand and walking away. * Throwing away all the business cards that just have your Twitter handle on them.

Episode 128.1: The Boozy Baking Company, Baking with Bourbon, Ghost Kitchens, Pikesville Rye, Bourbon Market, and MGP Whiskeys

Episode 128.2: The Boozy Baking Company #2, Trump Cabinet Picks, Semen Throw, Pet End Of Life, Cat Slits, Mantiss Shrimp, AI Beatles Song, and Heaven Hill Grain to Glass

Sometimes, we just need a moment to pause, breathe, and reconnect with the heart of our work. In this episode, I'm speaking directly to you, the weary baker, who might be questioning if all the effort is worth it. Together, we'll reflect on the deeper purpose of what we do—the connection, comfort, and hope we bring to others through something as simple and extraordinary as bread. This is your reminder that your work matters profoundly, even on the hard days.I hope this episode feels like a warm hug and a gentle nudge to honor the rhythms of rest and renewal in your life. It's okay to be tired; it doesn't mean you're failing—it means you care deeply. Whether you need a moment to reflect on why you started or simply need encouragement to keep going, this conversation is here to meet you where you are. Let's lean into the beauty and purpose of what we do, one loaf at a time.Invest in coaching to grow you business. Lock in the lowest rate I'll ever offer for 1:1 coaching. Read more and get your first call on the calendar here. https://stan.store/Carolinebower_sourdough/p/preblack-friday-coaching-offerDownload the FREE Guide and Checklist, Your First Steps to a Successful In-Home Bakery at https://mailchi.mp/thebluebirdbreadco/checklist to begin building YOUR thriving microbakery! Caroline Bower Instagram: https://www.instagram.com/carolinebower_sourdoughTry Sunrise Flour Mill Organic Heritage Flour: 20% off Sunrise Flour Mill https://thebreadwinner.captivate.fm/sunrise20

Cooking, baking, and consuming delicious meals can be incredibly fulfilling acitvities, especially when they are shared with loved ones. To celebrate Thanksgiving next week in the United States, this episode is all about food. Our teen participants discuss their relationships to cooking or baking, kitchen disasters, holiday traditions, and meals that bring comfort. We are also joined by Sarah Clapp, a producer from Milk Street Radio, who discusses what its like having a career in the culinary arts.  To listen and learn more about Milk Street Radio, you can visit their website: https://www.google.com/search?client=safari&rls=en&q=milkstreet+radio&ie=UTF-8&oe=UTF-8

On this week's episode, we have a panel discussion focusing on BAKING SEASON! Staff are talking about their favorite (and sometimes least favorite) things to bake, as well as playing a fun True-False-structured quiz to dispel myths and spread knowledge! We ALSO have some fun recommendations of books to check out from the library! 

Misty and I have Miriam back to the show to give us an activity recipe to have a great holiday. She also talks about all kinds of ways for people to find their happy no matter their situation. This is a video podcast on Spotify. Want to know more about Miriam? YouTube - miriamthemage Instagram - @miriamthemage Everclear - Miriam C. Special thanks to Everclear, our sponsor. Find them, and us, on http://www.everclear.com/ or on the app in your digital store of choice! Miriam's cake recipe: Mix 3 cups flour2 cups sugar1/2 Cup cocoa2 tsp. Baking soda1 tsp. SaltAdd 2Tbs. Apple cider vinegar1 Cup oil (I use fractionated coconut, because I'm allergic to vegetable, but my mom always used vegetable oil or corn oil- whatever she had)2 tsp. Vanilla2 cups waterMix well. Bake at 350 35-45 minutes until toothpick comes out clean.  You can put a drizzle of light frosting or sprinkle powered sugar, but honestly I like it just by itself.  Very special thanks to you listeners and watchers. Thank you for watching and listening.

An interesting 70's theme inspires the girls to speak about their experiences in the decade they were born into. A signature choux challenge was Lisa repeating the episodes puns, and remarking on Dylan's handshake from Hollywood. Once again Allison disparages the banoffee pie as a technical, and once again, Lisa disagrees.  Lisa shares that she has made the Paul Hollywood banoffee, and gives it a chef's kiss. With minimal discussion of the episode's showstoppers, the girls slip down multiple side streets of memories from raising themselves in the 1970's.Connect with us:https://soggybottomgirls.com Follow us on social media:Facebook: https://www.facebook.com/soggybottomgirlsInstagram: https://www.instagram.com/soggybottomgirls/

Dave Coombs-Baking Stats (11/22/24) by 96.5 WKLH

Introduction (00:00 - 01:21) The episode begins with Chris Horwedel and Matt Crone discussing personal updates, light weather commentary, and their shared exercise struggles with Peloton and other fitness routines. The banter sets a humorous and relaxed tone. Sneaker and StockX Discussion (03:30 - 08:00) Chris and Matt delve into the recent StockX decision to allow returns. They discuss the logistics of returned items and share their experiences with sneaker customization using Nike By You. Matt reminisces about creating custom shoes on older platforms and laments rising sneaker prices. NBA All-Star Format Changes (10:30 - 17:30) Chris explains the revamped NBA All-Star Game format, introducing three All-Star teams alongside the Rising Stars winner. The new tournament-style structure sparks humorous speculation about its inspiration from NHL formats and playful tangents about alternate sports scenarios. New York Knicks Check-In (18:15 - 21:00) The hosts examine the Knicks' performance in the Atlantic Division. They praise smooth teamwork but joke about past roster confusions, particularly Julius Randle. Betting odds for championship contention are briefly mentioned. Pop Culture and Humor (25:00 - 29:15) The duo shares TV show recommendations, including Say Nothing and Harry Potter Wizards of Baking. Chris jokes about Matt's eligibility for Rising Stars and their mutual fascination with quirky competitions. College Football Talk: Ole Miss Spotlight (29:30 - 36:30) Matt passionately discusses Ole Miss' college football prospects. He expresses confidence in their playoff potential but admits apprehension about facing Alabama early. Jackson Dart's professional potential and the possibility of Tre Harris' return are key highlights. Philadelphia Eagles and NFL Fantasy (44:30 - 47:00) Chris and Matt shift to the NFL, focusing on the Eagles and upcoming fantasy football matchups. Matt shares his playoff-bound fantasy team's roster, emphasizing the thrill of closely tracking Sunday and Monday games.

In today's episode, I welcome Jessie-Sierra Ross. Jessie is a former professional ballerina turned food and lifestyle blogger. She's the creative mind behind the blog Straight to the Hips, Baby, where she shares her elegant yet approachable style of cooking, cocktails, and home entertaining. We dive into Jessie's transition from the world of ballet to the arena of home entertaining, discussing: Transition from Ballet to Blogging: Jessie shares her journey from ballet slippers to blogging, detailing how her background in the performing arts shaped her approach to food and entertaining. Building a Brand: Jessie's advice on developing a distinct brand style, centered on content pillars and being true to your interests. Highlights from Seasons Around the Table: A look at Jessie's new book, which celebrates seasonal cooking, floral tablescapes, and effortless entertaining. Thanksgiving Tips: Jessie's top tips for a seasonal Thanksgiving feast, including ideas for tablescaping and decor that will bring warmth and sophistication to the holiday table. Things We Mention In This Episode Straight to the Hips, Baby Seasons Around the Table Mastering the Art of French Cooking Tartine Bread  

Disco bakes and delicate cakes are the order for the next two 2024 episodes, as we discuss wobbles, Queen, and brave decision making in the tent. Banoffee Pie Opera Cake Subscribe to our RSS feed here Subscribe on Apple Podcasts here We're on Spotify Eloquent Gushing is 100% supported by listeners like you. If you'd like access to exclusive content, please visit us on Patreon. Get in touch! If you have thoughts about the episode or want to suggest something for a future episode, you can comment on this post at eloquentgushing.com, you can email us at podcast@eloquentgushing.com or find us on Instagram. Our music is "Cheery Monday" by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Dawn shares her love of charting the different bakes from GBBO. We open the phone lines to chat all things favorite cookbooks. Dawn's interpreting dreams about snakes and chicken wings and today's One-Star reviews are full of caffeine! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Designing Women, Season 6, Episode 6: Picking a WinnerMary Jo goes to a sperm bank.Watch along with us on Hulu (Not Sponsored)Buy our Merch: www.mimsandmaim.comSupport us on Patreon at www.patreon.com/mimsandmaimThank you to our Patrons:Sharon JDeana FElizabeth JAdam PCrystal AMorgan WCody HJessie PSheri SEmail Us: mimsandmaim@gmail.comCall Us: 7043800618Support us Via PayPal: https://www.paypal.com/donate?hosted_button_id=VNMM8UTK485XQSpecial thanks to Miss B for her sponsorship of our podcast. You can find her on TikTok @GeektombFind the queens on Twitter:Auntie Maim: @auntiemaimsThe Divine Miss Mims: @divinemissmimsThank you to MrMahaffey for our lovely artwork.Follow him on Instagram: www.instagram.com/MrMahaffeyEtsy Store: www.etsy.com/shop/MrMahaffeyOur Theme Song is Composed by JDR #1980s #1990s #auntiemaim #Charlene #comedyqueens #designingwomen #dragqueens #Julia #lgbt #Maryjo #podcast #sitcom #Suzanne #thedivinemissmims #Anthony #Bernice #rewatch #classic #lgbtq #hulutv #tv #newepisode

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Could it be? Joy Wilson, who's delighted countless folks with her popular Joy the Baker blogs and cookbooks, joins guest host Jessie Sheehan to talk about the future of publishing. They also discuss “The Life-Changing Magic Of Baking,” a children's book Joy wrote with her father, her new life in Texas, and the sugar cookie recipe that went viral thanks to Taylor Swift. Thank you to Kerrygold and Meridian Printing for supporting Radio Cherry Bombe.For Jubilee 2025 Early Bird tickets, click here. Order the holiday issue of Cherry Bombe Magazine.Visit cherrybombe.com for subscriptions and show transcripts. More on Joy: Instagram, website, "The Life-Changing Magic of Baking" children's book, Joy The Baker magazineMore on Jessie: More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbookMore on Kerry: Instagram

Que Mariah Carey It's Timeeeeeeee! It's officially the holiday season and we are ready to deck the halls, bake sweet treats and enjoy the holidays. In this episdoe your host, Jadyn Hailey shares the ultimate cozy girl winter inspo to get into the holiday spirit and embrace winter. From home decor, winter to-do's, to baking... this episode dives into all things classy Christmas favorites. Tune into this episode with a peppermint mactha latte, as you decorate for the holidays.   Current Obsessions: - holiday jazz - honey moisturizer 20% code: BUSY  - chai tea - focus on growing your business Shopify - prioritizing my health (code: BUSY)           Become your own dream girl with me!! : - COZY AUTUMN DIARIES | fall baking, home shopping & solo dates - Instagram: Jadyn's Instagram & Busy, Yet Pretty Instagram - Busy, Yet Pretty Groupchat  - NEW!!!! Productive Day In My Life: WATCH - Tiktok: @Fairyjadyn - My Amazon Storefront: Jadyn's Storefront - Outfit Details: My Closet  

Join us on our Substack, AKA The Foodletter!   In this episode, Brooke Eliason sits down with pie artist and cookbook author Stacey Mei Yan Fong, who shares her unique journey of blending baking and storytelling through her cookbook, "50 Pies, 50 States." Stacey discusses her immigrant experience and how she found comfort, identity, and connection by baking a pie inspired by every state in America. Listeners will hear about Stacey's artistic approach to creating state-themed pies, her process of developing meaningful dedications, and the powerful role food plays in creating connection across cultures and generations. Key Takeaways: [02:30] Baking as a Form of Expression: Stacey shares how her background as a Singaporean, Indonesian, and Hong Kong native influenced her journey, making pie a symbol of abundance and creativity. [07:28] Cultural Comfort Through Food: Parallels between Southern cuisine and Chinese comfort foods reflect Stacey's love of blending diverse culinary traditions. [10:35] The Creation of "50 Pies, 50 States": Stacey's project began as a personal journey during a challenging time when she applied for her U.S. green card and sought meaning in her experience through baking. [11:53] Dedications and Stories Behind Each Pie: Stacey reveals the heartfelt dedication of each pie in the book, which highlights her friendships and connections with people from each state. [19:30] Challenges and Joys of Cookbook Writing: Stacey candidly discusses the rewarding challenges she faced in creating the recipes, such as the culturally complex South Dakota pie inspired by Native American cuisine. [21:10] Pie as a Unifying Force: Stacey believes that food can bridge gaps and foster meaningful connections, regardless of differing backgrounds or beliefs. [30:16] Tips for the Perfect Pie: Stacey shares practical baking tips, including chilling dough to avoid stress and the importance of using high-fat butter.   Notable Quotes: (04:45) "Pie is kind of like the best metaphor for all the possibilities in this country."  (12:03) "I decided I'm going to make a pie for every state in America." (21:38) "Pie is the vehicle to connect to different generations, to different cultures." (32:49) "Making a pie should not be one of the things that stress you out."   Resources Get a copy of Stacey's newest cookbook, 50 Pies, 50 States Visit the official 50 Pies 50 States website Follow Stacey on Instagram Follow Female Foodie on Instagram

Austin-based chef Jesse Griffiths is on the hunt for the majestic wild turkey. Pastry chef Nicola Lamb sifts through the essential ingredients of baking — flour, sugar, eggs, and butter. Memo Torres runs down his top five tacos in Los Angeles. Having eaten his way around China, Michael Zee recreates breakfast favorites at home. Courtney Storer of The Bear joins Gillian Ferguson at the farmers market to shine a light on winter squash.

This week, grab your doxy spray and settle in because we're deep cleaning the Noble and Most Ancient House of Black. Join Eric, Micah and Laura as they dodge possessed music boxes, coughing wastebaskets, and mysterious lockets all while fighting with a deranged House-Elf and learning about pureblood wizarding families! News Alert: Hogwarts Legacy 2 to crossover with the new Harry Potter TV Show! Plus, get in the holiday spirit as Hogwarts: Wizards of Baking premieres on Food Network and MAX on Nov. 14! Chapter-by-Chapter continues with Order of the Phoenix, Chapter 6: The Noble and Most Ancient House of Black. And our Time Turner segment has us spinning some old recordings from past discussions! Be sure to check out Episode 439 and Episode 230 for prior Chapter 6 analysis! Have we ever been in a situation where an adult forbade us from talking to our friends after hearing something they deemed inappropriate? Does Molly not understand how kids work? Forbidding them from staying up to talk is the best way to ensure they absolutely do that!  Your putting those doxies WHERE?! What happens to these immobilized creatures? Are they permanently paralyzed? STOP RINGING THAT DAMN DOORBELL!!! Has Mundungus ever proven his value to the Order? Foreshadow alert: The locket no one could open What do we make of Sirius's behavior in this chapter? Harry is clearly trying to relate to him, but is Sirius brooding so much on his own misfortune? The Black Family Tapestry, Regulus Black and the meaning of Toujours Pur Did Kreacher predict the ending of Order of the Phoenix? Comparing Kreacher and Gollum from Lord of the Rings Did Lupin and Tonks have secret sleepovers? Lynx Line: Our patrons pick one item from the Noble and Most Ancient House of Black to display in their home. Which Skiving Snackbox candy would each of the hosts be willing to try to get out of something we didn't want to do? Quizzitch: In the Sorcerer's Stone PC game, what spell do you primarily use to deal with doxies?' Reminder! The MuggleCast Merch Store is now open! Grab brand-new, original MuggleCast designs. We have t-shirts, sweaters, hoodies, hats, and more! And don't forget you can support the show over at Patreon.com/MuggleCast! You'll get great benefits such as Bonus MuggleCast, live streams, yearly stickers, Lynx Line participation, a physical gift, a video message from one of the four of us made just for you, our private Facebook and Discord groups where you can hang out with fellow Potter fans, and so much more! Visit MuggleCast.com for episode transcripts, social media links, our full episode archive, our favorite episodes, and to contact us! Learn more about your ad choices. Visit megaphone.fm/adchoices