Podcasts about Betty Crocker

Truth: people love things more when they build it themselves.  Called the IKEA effect, it's a concept that impacts retention strategy, product satisfaction, and lifetime value. Building something gives people a sense of pride and accomplishment. We feel it's a worthwhile investment, even if the bookshelf comes out slightly lopsided.  Plus, what do Spotify and Betty Crocker have to do with the IKEA effect? Daniel gives an explanation on why they're more similar than you think.  If you're looking to focus on retention strategies, this is the episode for YOU…and it's short and sweet. ⌛ Follow Tamara: LinkedIn: https://www.linkedin.com/in/tamaragrominsky/ Follow Daniel: YouTube: https://www.youtube.com/@themarketingmillennials/featured Twitter: https://www.twitter.com/Dmurr68 LinkedIn: https://www.linkedin.com/in/daniel-murray-marketing Sign up for The Marketing Millennials newsletter: www.workweek.com/brand/the-marketing-millennials Daniel is a Workweek friend, working to produce amazing podcasts. To find out more, visit: www.workweek.com

News; birthdays/events; have you ever tried to restore old photos? what's the best way?; word of the day. News; most boring cities on Earth; game: just over $2,500 pyramid; burning toast story (Ashley has a burning popcorn SFA) News; (from social media posts) if someone rolled out a red carpet on a sidewalk...would you avoid it or strut on it?; game: everybody knows; have you ever been shushed or have you shushed anyone? News; most embarassing punishment parents gave their kids; game: I should have known that!; goodbye/fun facts....Pigs in a Blanket Day...celebrated across the world, the term often refers to a variety of different dishes. But in the United States, Pigs-in-a-Blanket is often hot dogs or sausages wrapped in biscuit or croissant dough and baked and are generally served as an appetizer or as breakfast. but it all started as a way to make kids food fun to eat. Betty Crocker, whose cookbooks decorated every post-war kitchen published a cookbook in 1957 called Betty Crocker's Cooking for Kids. but soon they became chic cocktail party fare.  they are easy to make...and you can modify them to fit even the finickiest of eaters!

Welcome to another episode of "Dishing with Stephanie's Dish," the podcast for everyone obsessed with food, cookbooks, and the stories they tell. Today, host Stephanie Hansen sits down with Jenna Helwig —a true powerhouse in the cookbook world. You may know Jenna as the creator of the Cookbookery Collective newsletter but she's also the food director at Real Simple magazine and a prolific cookbook author herself. In this conversation, Stephanie and Jenna dive into their mutual love for cookbooks, discuss the enduring charm of print in a digital world, and explore the evolving landscape of cookbook publishing, from celebrity chefs to everyday cooks and influencers.Jenna shares insights from her career, talks about the resurgence and diversity of cookbooks, and lets us in on what it's like to balance her editorial roles at Real Simple and her Substack. They chat about memorable cookbooks from childhood, the pressure (and freedom) of home cooking, and the unique joys of discovering new recipes and makers. Whether you're a cookbook collector, home cook, or just love a good food story, this episode is packed with inspiration, nostalgia, and plenty of practical wisdom. So grab your favorite cookbook, get comfy, and join us for a delicious discussion!FULL EPISODE TRANSCRIPT FOLLOWS:Stephanie Hansen:Hello, everybody, and welcome to @DishingwithStephaniesDish, the podcast where we talk to people that are obsessed with food, cookbooks, and all things in the food space. And today, I'm speaking with Jenna Helwig, and I kinda came across her mostly on Substack, which I think maybe will make her be surprised. I found her as the creator of the cookbookery collective cookbook newsletter, and I was like, hey. You're into cookbooks. I'm into cookbooks. Let's talk about cookbooks. And we got the call set up, and then she said, oh, and by the way, I am the food director of Real Simple magazine. And I was like, oh, just that small detail that I literally did not even know about you.I'm so embarrassed. Welcome to the program.Jenna Helwig:Thank you so much. Thanks for having me. And I'm thrilled that you found me through the substack because that's a newish thing for me, and I love that, you know, people are reading it.Stephanie Hansen:Yes. And I was so like, I'm just obsessed with cookbooks, and I am a cookbook writer. I'm on my second book that's coming up, and I read a lot about trying to get published and different points of view of cookbooks. And we have quite a few good cookbook authors that hail from the Midwest in the Twin Cities here. And you had, I think, done an interview with my friend Zoe from Zoey Bakes, which probably is how I found out about you.Jenna Helwig:That is probably right. Yes. Zoey. Also, I think of Amy Theilan. I know she's not right there, but she's, you know, in the vicinity. Right? So yeah. For sure. And Pinch of Yum, aren't they based in Minneapolis? So yeah.Jenna Helwig:They are. A good a good food thing going.Stephanie Hansen:Yes. And the Food Dolls just published their book. They have, like, 8,000,000 followers.Jenna Helwig:Amazing. I guess I've been through that interview. Yeah. And who is that?Stephanie Hansen:Sarah Kiefer, do you know her?Jenna Helwig:Oh, yes. Of course. Her cookies, baked goods. Yeah.Stephanie Hansen:Yeah. We are all from, the Twin Cities, and most of them have, like, specialty angles. Like, I am just a home cook, so that's sort of my point of view on the Midwest. But it has been a really great market to be in. And one of the things that I started a radio show about seventeen years ago, so we've talked a lot of these people along the way. And right when we started the radio show, you know, Facebook and Instagram were launching, and it's been such an interesting trajectory to see cookbook authors in particular. And, like, everyone's like, oh, print is dead. Like, magazines are dead.Publications are dead. And yet, you know, cookbooks are, in some respects, doing better than ever.Jenna Helwig:Yeah. I agree. I feel like they are thriving. I also feel like, you know, at least for me personally, and I do notice this though with a lot of other people that we are on our screens all the time, and we're kinda tired of it. So whether it's a cookbook or even a print magazine, like, there's just something so lovely about turning pages, just, like, shutting out everything else. No other notifications are popping up on your screen. So print is very special.Stephanie Hansen:Yeah. And it feels like you can have, like, personal one on one time with it because you can set your phone down and really immerse yourself in the story.Jenna Helwig:Yes. Exactly. We all need more of that.Stephanie Hansen:I think so. My food magazines too, you mentioned that you're the food director of Real Simple, and you guys are having your twenty fifth anniversary. Yes. And I literally before you sent me that text, I was, like, reading it. And I'm a subscriber, so I'm gonna hold up my copy here. Because I really I love food print too. I worked in the newspaper business, and I'm kind of a tactile print person also. And you had a really cool feature this month about what's the best takeaway you've ever gotten from Real Simple because you guys are in your 25th birthday. So I thought I'd ask you what your best takeaway is.Jenna Helwig:Oh my gosh. That's such a hard question. Alright. I I'm sure it's going to be food related, and I'm kinda gonna cheat and pick something from that month. I worked with Molly Ye on the beautiful birthday cake that's on the cover. And, you know, one of the things she did that I feel like I've used in other in other applications, but never for frosting, was she used instead of food coloring, freeze dried raspberry powder to make the beautiful pink frosting. And I just hadn't done that before, and it was so easy and such a kind of natural way to make something look so lovely.Stephanie Hansen:Yeah. That's funny because, yeah, and the cake, it's a it's a lemon poppy seed cake, and then it has like a a raspberry pink frosting on the outside and then raspberry jam on the inside. It really it also gives you a little bit of that raspberry flavor in the frosting, but it's not like super wet like it would be if you used real raspberries or also, like, super overly sweet if you used just jam.Jenna Helwig:You know what? That is exactly right because it lends that little bit of tartness to it too, and so it's just such a nicely balanced frosting.Stephanie Hansen:So you are a cookbook writer yourself.Jenna Helwig:Mhmm.Stephanie Hansen:I'm forgetting the name of your books. It's Minute Dinners or Dinner andJenna Helwig:“Bare Minimum Dinners.” The most Bare minimum. Yes. “Bare Minimum Dinners”. Stephanie Hansen:I'm all for that. And you've had, a number of cookbooks, I think. Aren't you? Like, you've had a few more of that too.Jenna Helwig:Yes. So I've written five books. Three of them were more in the, like, family baby toddler space. I used to be the food editor at Parents Magazine. Sure. And so that was really how I kind of got into cookbook writing. I started with real baby food and then wrote one called baby led feeding. And I will say that is by far my best selling cookbook.Jenna Helwig:You know, it's still something we actually did a reissue a couple of years ago, so I did an updated version. It's still something that parents are finding, and that just makes me so happy.Stephanie Hansen:My neighbor who just had a baby, she's gonna be two, was obsessed with that book because I just she knows I write cookbooks, and I film a TV show in my house too. So I'm always bringing them food. And when she first had the baby, she showed it to me, and she was like, have you ever heard of this book?Jenna Helwig:And it was yours. Oh my gosh. That's amazing. Well, that's so great. I'm I that's a really hard time of life as I you know, just, like, trying to figure out no one really tells you how to feed your baby, which is strange. And so I think anything that I could do to make it just less stressful, that was always my goal with those books.Stephanie Hansen:And I think that there's so much to be said about just getting dinner on the table. Like, it's almost a political act these days just to, like, be working, be taking care of your mental health, be worrying about your social time with your kids, your family, your family, aging parents, and then all of a sudden every day someone is supposed to, like, be putting all these elaborate meals on the table, like, sometimes just even surviving a day without the food, and then you have this whole other stressor on top of it.Jenna Helwig:I could not agree more. I mean, which is why I thought of bare minimum dinners. Like, it's this idea, and we do this also in real simple. You know, it's very similar. They're like I call fussy the f word. I'm like, nothing fussy, you know, especially when we're talking about recipes in the magazine. Skip the garnish. Like, you know, there's you're not putting on a show for anyone.You know? Just do what you can. That's really you know? But is it better or good is better than perfect. Done is better than perfect. Just get it done.Stephanie Hansen:And some people, like, because they feel like they're trying to live up to something in a Instagram photo, it prevents them from having a dinner party or, making food for a neighbor because maybe it's, like, not good enough. You know, just the sheer act of eating and providing food for your family, whoever your family looks like, or even just for yourself, you are gonna eat better. You're gonna have more control over what you eat. I have eaten at a million restaurants in my life, and I just find that I always feel so much better when I'm cooking at home.Jenna Helwig:I agree. I love to go out to eat. However, then if if I do that too much, I'm like, okay. I just need to reset at home. And, you know, I've also noticed that in some cookbooks, there has been this trend towards the food not being overly styled or the author doing that themselves and thinking about, like, Julia Tershen with her last book. You know, she photographed that herself, and the food looks great, but also real.Like, you could do it. And, also the book Chinese Enough that I just featured in Cookbookery Collective. You know, those recipes just don't feel like nitpicked to death. You know? They're just very naturalStephanie Hansen:looking. I feel like we might see more of that. I photographed my own book, but it was simply out of necessity because I didn't have $20 to pay someone. So I said to the publisher, well, if my Instagram's okay, I'm gonna do, like, similar to that. Is that okay? And they were like, sure. Oh, great. As we look at cookbooks as a genre, things have changed a lot because it used to be that you were a professional chef or you were a restaurant chef and you were writing about your restaurant or you were a small group of people that were super experienced in cooking, and maybe you had, you know, 10 books that you were writing in the different genres. You did vegetarian and gluten free and then dairy free.Now, like, the cookbook space is really kind of being taken up by regular people or influencers in a lot of respects. Does that, open the door for more excitement or is it sometimes do you worry that maybe the books aren't as good? Oh,Jenna Helwig:Oh, that's a tough question. I think that anything that gets people cooking is good. So I am you know, if the it is someone without a lot of cooking experience who has a book, but it still excites people to get into the kitchen, fantastic. So that's really my main goal. I do think, you know, where I am in my life, like, I really wanna learn something new from a cookbook. So that's what I personally am looking for, but there are cooks of all different, you know, ability levels and experience levels. So I think that having a variety of cookbooks that can reach everyone where they are is probably the answer.Stephanie Hansen:There is so much diversity too in cookbooks now. Like, the no offense to the old beautiful Asian cookbooks that you would get, but, you know, you didn't really feel like you could make a lot of the things out of there because maybe you didn't have the ingredients or you weren't familiar with technique. The the more recent diversity in cookbooks, it feels like you can actually make some of these things.Jenna Helwig:Well, I think that's right. Some of the things do feel more accessible. And, also, we just have access to so many more ingredients now, which is amazing. Just even at, like, regular grocery stores. My parents live in Colorado and, like, in the suburbs, and I was, you know, just driving by where I used to live. And there was an H Mart, you know, which I like, my jaw just, like, fell on the floor. There's no H Mart there when I was growing up. So the fact that I could have had access to all of those ingredients, and now the people who live in Broomfield, Colorado do is a miracle.Stephanie Hansen:That's so funny because I'm actually reading crying in H Mart right now for my book club, and it's just a delightful memoir about a woman who's experiencing the loss of her mother through the Korean cooking and heritage that she had growing up, and it's really a delightful book. It's so good. When you are thinking of what you wanna write about for your substack, because I'm in some ways, I'm surprised that you still find this topic and this genre interesting after having worked at Real Simple for five years because I've I it's almost like feels like is it too much of the food, but it it really is steeped in you. And how do you pick, like, what you wanna feature on your Substack versus what would maybe be a potential something in the magazine down the road, or is it just all the love and all of the same?Jenna Helwig:So I for real simple, you know, obviously, I get to kind of put a lot of myself into there and, you know, kind of direct that coverage, you know, pitch what I think we should cover. But I'm always doing that through the lens of our audience. You know? What and I she's usually a she. You know? What does she want? How much time does she have? What's gonna make make her life easier? So I really hyper focus on that. And a lot of it does kind of mirror my life because I am, you know, kind of similar to the real simple reader, but that's primary. I feel like with the substack, I can just do whatever I want. It's really, like, the books and the authors that speak to the me the most. It's nice to kind of have that, you know, freedom even if it's something that maybe we wouldn't cover in the magazine or might be a little more obscure.Jenna Helwig:You know? It's just fun to be able to follow my passions and my interest. And I do love food, and I really love cookbooks. So it's it's funny that I spend even extra time with them, but it really makes me so happy.Stephanie Hansen:I am hoping that in substack's evolution that we get more information about who our readers are. Because when you're, like, at a magazine, you know, you have a deep dive in your target market and the radio show, they know exactly who your p ones are. In Substack, you have followers, but you don't exactly know that much about them except basically where they come from.Jenna Helwig:That is such a good point, and I'm sure you also know so much more about this than me. I'm still I'm such a newbie. I've been a Substack subscriber for a long time. But now I just, you know, launched this, you know, like, over a month just over a month ago, and so I'm still figuring out all the analytics and everything. But I agree that that would be super helpful just to know more. Like and I'm I've also been thinking, and maybe you've done this. Like, have you done surveys of your audience, your subscribers? Yeah. And, also, like, people don't love to fill them all out. Jenna Helwig:I love surveys.Stephanie Hansen:See, I do too, but that's probably because we're, like, the publishing types. Right? So I did a survey, and it kind of mirrored what I thought from an age perspective, but I didn't get much more details than that. K. So I think if I was gonna give Substack advice, and maybe they'll ask me someday. Who knows? Mhmm. That it would be to help us understand who those markets are more because it does help you frame who you're writing for. As you look at the the newsletter, are you going to continue to speak to authors? Will you ever do recipes on your own like you've been in that space? Jenna Helwig:So I don't think I will do recipes on my own. I feel like, you know, when I have ideas for, new dishes or new, you know, like, stories. I kind of direct those to Real Simple. And I've done a lot you know, I've done all those cookbooks. So I sort of feel like the world maybe doesn't need more recipes from me. You know? I'm I'm very interested in what other people have to say. I think that I love doing these author interviews or just the interviews with other people in the cookbook community. Like, recently interviewed the woman who started Instagram's oldest cookbook club.And so she was fascinating. Oh, great. Yes. And there was such a good response to that. I'm interested in talking to people in cookbook publishing. So just really kind of anyone in that community. I I think there might be room later for more, like, reported stories.Stephanie Hansen:Yeah.Jenna Helwig:You know? That so not interviews, but, like, on a certain topic, like book design or titles or spines. I don't know. But, but I I don't think it's gonna be recipes for me. We'll see.Stephanie Hansen:It is interesting. You asked, the woman with the cookbook collection how she organized her collection, and she said by, type of food or genre. But then there's other people that I know that organize it by color.Jenna Helwig:I do that.Stephanie Hansen:Okay. And and it looks so cool. Like, when you have a huge collection, it just it looks so cool on the shelves. But I was like, oh, that would be so hard because unless you remember the color of the cookbook, how could you find it?Jenna Helwig:Yeah. You know, I will say so I live in Brooklyn, New York in a not huge apartment. So I first of all, everything has to look as tidy as possible, and color colors help with that. And I really only have room for about 250 books as opposed to, like, Deborah was saying, she has 2,000 Yeah.Stephanie Hansen:It was crazy. Thousand.Jenna Helwig:So jealous. But so somehow in my mind, I know what the color is. I don't know how to say it, but IStephanie Hansen:don't know how to catalog it. Purple one.Jenna Helwig:Yeah. So if I had more, maybe that wouldn't work.Stephanie Hansen:Yeah. Well and you okay. So you live in Brooklyn. That is such an amazing food community. Yes. And you just have so many great makers. And I do find a lot of good makers in Real Simple, like people making new artisanal products, and I had a podcast about that for a long time. That is really like, when you feel like you've discovered something that someone turns you onto and it's great, That's, like, one of my favorite discoveries about being involved in the food business, and I feel that way about cookbooks too.Jenna Helwig:Absolutely. And I think that when it comes to Real Simple, that's really one of the things that people come to us for. They trust our recommendations, you know, and things that we've discovered. And I feel like that is especially true with our holiday gift guide Yes. Which, you know, is, like, pages and pages every year. We spend months on it, you know, finding things, testing things. And believe it or not, I'm gonna be starting that again soon. But, yes, I I think that that it's such a privilege to be finding these new things and sharing them, and I think we really do get good feedback from them.Stephanie Hansen:Do you get to travel a lot around the country? OrJenna Helwig:Yeah. I mean, you know, there are certainly trips that I am taking for like, I went out to Expo West recently. Do you know that? It's a big, huge, like, food trade show in Anaheim and, went and met with a bunch of different brands, saw what was going on, what was new. So I try to take as many opportunities for travel as possible. I really love to just be out and about.Stephanie Hansen:Did you run across, at that show two gals? They have a product called Maza Chutney.Jenna Helwig:Okay. I was literally just talking to someone about this today. In fact, I was I sent a photo to my executive editor because, yes, I did meet them, and then I was at the Cherry Bomb Jubilee Yes.Stephanie Hansen:And they sampled there.Jenna Helwig:Days ago. Yes. And they sampled there, and I actually got a couple bottles. I was like, can I take that? And they let me. And so I was just I made some eggs for lunch today, and I put the cilantro chutney on top. It was so good. And I was, yeah, just telling one of my colleagues about it. So funny.Stephanie Hansen:I produce culinary markets in the Twin Cities, and they were one of the first makers that I met when I started doing this. And I was just like, oh, those those girls are onto something, and it's a family business. Their story is so great.Jenna Helwig:The branding is amazing Yep. And the food tastes great. Are they from there?Stephanie Hansen:Yeah. From the Twin Cities. Wow. They've just developed to, like a lentil spread. That's a like a hummus, but with lentils and also super flavorful and delicious. So watch for that because that's a brand new product line that they just are launching. But, yeah, weird coincidence, but Oh, funny. Yeah.Great product. When you can you can you remember your actual first cookbook that you got?Jenna Helwig:Oh, okay. So I don't I know it was a Betty Crocker, like, cooking or baking for kids book. I am not I think it was baking. I actually was trying to find the cover recently, just, like, Google search, and I couldn't. But I think that's what it was. Do you have one?Stephanie Hansen:Well, I mean, I have a few vintage.Jenna Helwig:I kinda select Yeah. It wasn't that one because it was for kids book, but I love that. It was like baking for kids or something.Stephanie Hansen:Yeah. And then did it have, did it have, like, wiener roll ups in it?Jenna Helwig:Oh my god. Maybe. The thing I remember the most were little English muffin pizzas or something like that. I remember my brother and I making those over and over.Stephanie Hansen:It I think it also had these, like, clown cupcakes.Jenna Helwig:That also sounds familiar. And maybe like cat cupcakes?Stephanie Hansen:Yes. Oh, so funny. Every year, we do a cookbook swap, and it's a super fun event. And people come and bring books that they no longer want or use, and we kinda sort them loosely in this huge room. And then we say go, and everybody, like, runs in. And however many books you bought or brought, you get to roughly take the same amount out, but you don't have to. But it's been fascinating, the books that people bring. And, I mean, I there's, like, a New York Times 1973 edition that has this recipe in it that's only in that book that's for a lamb ragu.Stephanie Hansen:And every year, I see that book come by, and I, like, pick the woman who's probably, like, twenty, twenty four. And I like press this book into her hands and I'm like, you need to have this book and you need to make the recipe on page one twenty one. And it's like three times it's happened and then they'll email me and they're like, I would have never found that recipe without you. It's such a great fun event.Jenna Helwig:That sounds wonderful. I love that idea.Stephanie Hansen:Yeah. It is really fun, and we get a lot of, like, boxes of people's recipe cards that were, like, someone's grandma's. And my radio partner and I always sort of move that stuff to the side, And then we keep it for a year and, like, go through it and look at it, and then we bring it back the next year. We've been doing this for, like, ten years. So it's been so fun to see what, like, really are in people's collections and what they get rid of. And, I mean, how many peanut butter blossom recipes there are in the world.Jenna Helwig:You know what? The world needs more peanut butter blossoms. Delicious.Stephanie Hansen:Yeah. Always delicious and always tasty. Well, it has been super fun to chat with you. I want people to follow your Substack. It is the Cookbookery Collective Cookbook newsletter, and we are with Jenna Helwig. And I'm just really appreciative for your time today. Congratulations on your twenty fifth anniversary with Real Simple. That's fun too.Jenna Helwig:Thank you so much. It's been a real pleasure to talk to you.Stephanie Hansen:Yes. Absolutely. Thanks, Jenna. Mhmm. Bye bye.Jenna Helwig: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," the podcast for everyone obsessed with food, cookbooks, and the stories they tell. Today, host Stephanie Hansen sits down with Jenna Helwig —a true powerhouse in the cookbook world. You may know Jenna as the creator of the Cookbookery Collective newsletter but she's also the food director at Real Simple magazine and a prolific cookbook author herself. In this conversation, Stephanie and Jenna dive into their mutual love for cookbooks, discuss the enduring charm of print in a digital world, and explore the evolving landscape of cookbook publishing, from celebrity chefs to everyday cooks and influencers.Jenna shares insights from her career, talks about the resurgence and diversity of cookbooks, and lets us in on what it's like to balance her editorial roles at Real Simple and her Substack. They chat about memorable cookbooks from childhood, the pressure (and freedom) of home cooking, and the unique joys of discovering new recipes and makers. Whether you're a cookbook collector, home cook, or just love a good food story, this episode is packed with inspiration, nostalgia, and plenty of practical wisdom. So grab your favorite cookbook, get comfy, and join us for a delicious discussion!FULL EPISODE TRANSCRIPT FOLLOWS:Stephanie Hansen:Hello, everybody, and welcome to @DishingwithStephaniesDish, the podcast where we talk to people that are obsessed with food, cookbooks, and all things in the food space. And today, I'm speaking with Jenna Helwig, and I kinda came across her mostly on Substack, which I think maybe will make her be surprised. I found her as the creator of the cookbookery collective cookbook newsletter, and I was like, hey. You're into cookbooks. I'm into cookbooks. Let's talk about cookbooks. And we got the call set up, and then she said, oh, and by the way, I am the food director of Real Simple magazine. And I was like, oh, just that small detail that I literally did not even know about you.I'm so embarrassed. Welcome to the program.Jenna Helwig:Thank you so much. Thanks for having me. And I'm thrilled that you found me through the substack because that's a newish thing for me, and I love that, you know, people are reading it.Stephanie Hansen:Yes. And I was so like, I'm just obsessed with cookbooks, and I am a cookbook writer. I'm on my second book that's coming up, and I read a lot about trying to get published and different points of view of cookbooks. And we have quite a few good cookbook authors that hail from the Midwest in the Twin Cities here. And you had, I think, done an interview with my friend Zoe from Zoey Bakes, which probably is how I found out about you.Jenna Helwig:That is probably right. Yes. Zoey. Also, I think of Amy Theilan. I know she's not right there, but she's, you know, in the vicinity. Right? So yeah. For sure. And Pinch of Yum, aren't they based in Minneapolis? So yeah.Jenna Helwig:They are. A good a good food thing going.Stephanie Hansen:Yes. And the Food Dolls just published their book. They have, like, 8,000,000 followers.Jenna Helwig:Amazing. I guess I've been through that interview. Yeah. And who is that?Stephanie Hansen:Sarah Kiefer, do you know her?Jenna Helwig:Oh, yes. Of course. Her cookies, baked goods. Yeah.Stephanie Hansen:Yeah. We are all from, the Twin Cities, and most of them have, like, specialty angles. Like, I am just a home cook, so that's sort of my point of view on the Midwest. But it has been a really great market to be in. And one of the things that I started a radio show about seventeen years ago, so we've talked a lot of these people along the way. And right when we started the radio show, you know, Facebook and Instagram were launching, and it's been such an interesting trajectory to see cookbook authors in particular. And, like, everyone's like, oh, print is dead. Like, magazines are dead.Publications are dead. And yet, you know, cookbooks are, in some respects, doing better than ever.Jenna Helwig:Yeah. I agree. I feel like they are thriving. I also feel like, you know, at least for me personally, and I do notice this though with a lot of other people that we are on our screens all the time, and we're kinda tired of it. So whether it's a cookbook or even a print magazine, like, there's just something so lovely about turning pages, just, like, shutting out everything else. No other notifications are popping up on your screen. So print is very special.Stephanie Hansen:Yeah. And it feels like you can have, like, personal one on one time with it because you can set your phone down and really immerse yourself in the story.Jenna Helwig:Yes. Exactly. We all need more of that.Stephanie Hansen:I think so. My food magazines too, you mentioned that you're the food director of Real Simple, and you guys are having your twenty fifth anniversary. Yes. And I literally before you sent me that text, I was, like, reading it. And I'm a subscriber, so I'm gonna hold up my copy here. Because I really I love food print too. I worked in the newspaper business, and I'm kind of a tactile print person also. And you had a really cool feature this month about what's the best takeaway you've ever gotten from Real Simple because you guys are in your 25th birthday. So I thought I'd ask you what your best takeaway is.Jenna Helwig:Oh my gosh. That's such a hard question. Alright. I I'm sure it's going to be food related, and I'm kinda gonna cheat and pick something from that month. I worked with Molly Ye on the beautiful birthday cake that's on the cover. And, you know, one of the things she did that I feel like I've used in other in other applications, but never for frosting, was she used instead of food coloring, freeze dried raspberry powder to make the beautiful pink frosting. And I just hadn't done that before, and it was so easy and such a kind of natural way to make something look so lovely.Stephanie Hansen:Yeah. That's funny because, yeah, and the cake, it's a it's a lemon poppy seed cake, and then it has like a a raspberry pink frosting on the outside and then raspberry jam on the inside. It really it also gives you a little bit of that raspberry flavor in the frosting, but it's not like super wet like it would be if you used real raspberries or also, like, super overly sweet if you used just jam.Jenna Helwig:You know what? That is exactly right because it lends that little bit of tartness to it too, and so it's just such a nicely balanced frosting.Stephanie Hansen:So you are a cookbook writer yourself.Jenna Helwig:Mhmm.Stephanie Hansen:I'm forgetting the name of your books. It's Minute Dinners or Dinner andJenna Helwig:“Bare Minimum Dinners.” The most Bare minimum. Yes. “Bare Minimum Dinners”. Stephanie Hansen:I'm all for that. And you've had, a number of cookbooks, I think. Aren't you? Like, you've had a few more of that too.Jenna Helwig:Yes. So I've written five books. Three of them were more in the, like, family baby toddler space. I used to be the food editor at Parents Magazine. Sure. And so that was really how I kind of got into cookbook writing. I started with real baby food and then wrote one called baby led feeding. And I will say that is by far my best selling cookbook.Jenna Helwig:You know, it's still something we actually did a reissue a couple of years ago, so I did an updated version. It's still something that parents are finding, and that just makes me so happy.Stephanie Hansen:My neighbor who just had a baby, she's gonna be two, was obsessed with that book because I just she knows I write cookbooks, and I film a TV show in my house too. So I'm always bringing them food. And when she first had the baby, she showed it to me, and she was like, have you ever heard of this book?Jenna Helwig:And it was yours. Oh my gosh. That's amazing. Well, that's so great. I'm I that's a really hard time of life as I you know, just, like, trying to figure out no one really tells you how to feed your baby, which is strange. And so I think anything that I could do to make it just less stressful, that was always my goal with those books.Stephanie Hansen:And I think that there's so much to be said about just getting dinner on the table. Like, it's almost a political act these days just to, like, be working, be taking care of your mental health, be worrying about your social time with your kids, your family, your family, aging parents, and then all of a sudden every day someone is supposed to, like, be putting all these elaborate meals on the table, like, sometimes just even surviving a day without the food, and then you have this whole other stressor on top of it.Jenna Helwig:I could not agree more. I mean, which is why I thought of bare minimum dinners. Like, it's this idea, and we do this also in real simple. You know, it's very similar. They're like I call fussy the f word. I'm like, nothing fussy, you know, especially when we're talking about recipes in the magazine. Skip the garnish. Like, you know, there's you're not putting on a show for anyone.You know? Just do what you can. That's really you know? But is it better or good is better than perfect. Done is better than perfect. Just get it done.Stephanie Hansen:And some people, like, because they feel like they're trying to live up to something in a Instagram photo, it prevents them from having a dinner party or, making food for a neighbor because maybe it's, like, not good enough. You know, just the sheer act of eating and providing food for your family, whoever your family looks like, or even just for yourself, you are gonna eat better. You're gonna have more control over what you eat. I have eaten at a million restaurants in my life, and I just find that I always feel so much better when I'm cooking at home.Jenna Helwig:I agree. I love to go out to eat. However, then if if I do that too much, I'm like, okay. I just need to reset at home. And, you know, I've also noticed that in some cookbooks, there has been this trend towards the food not being overly styled or the author doing that themselves and thinking about, like, Julia Tershen with her last book. You know, she photographed that herself, and the food looks great, but also real.Like, you could do it. And, also the book Chinese Enough that I just featured in Cookbookery Collective. You know, those recipes just don't feel like nitpicked to death. You know? They're just very naturalStephanie Hansen:looking. I feel like we might see more of that. I photographed my own book, but it was simply out of necessity because I didn't have $20 to pay someone. So I said to the publisher, well, if my Instagram's okay, I'm gonna do, like, similar to that. Is that okay? And they were like, sure. Oh, great. As we look at cookbooks as a genre, things have changed a lot because it used to be that you were a professional chef or you were a restaurant chef and you were writing about your restaurant or you were a small group of people that were super experienced in cooking, and maybe you had, you know, 10 books that you were writing in the different genres. You did vegetarian and gluten free and then dairy free.Now, like, the cookbook space is really kind of being taken up by regular people or influencers in a lot of respects. Does that, open the door for more excitement or is it sometimes do you worry that maybe the books aren't as good? Oh,Jenna Helwig:Oh, that's a tough question. I think that anything that gets people cooking is good. So I am you know, if the it is someone without a lot of cooking experience who has a book, but it still excites people to get into the kitchen, fantastic. So that's really my main goal. I do think, you know, where I am in my life, like, I really wanna learn something new from a cookbook. So that's what I personally am looking for, but there are cooks of all different, you know, ability levels and experience levels. So I think that having a variety of cookbooks that can reach everyone where they are is probably the answer.Stephanie Hansen:There is so much diversity too in cookbooks now. Like, the no offense to the old beautiful Asian cookbooks that you would get, but, you know, you didn't really feel like you could make a lot of the things out of there because maybe you didn't have the ingredients or you weren't familiar with technique. The the more recent diversity in cookbooks, it feels like you can actually make some of these things.Jenna Helwig:Well, I think that's right. Some of the things do feel more accessible. And, also, we just have access to so many more ingredients now, which is amazing. Just even at, like, regular grocery stores. My parents live in Colorado and, like, in the suburbs, and I was, you know, just driving by where I used to live. And there was an H Mart, you know, which I like, my jaw just, like, fell on the floor. There's no H Mart there when I was growing up. So the fact that I could have had access to all of those ingredients, and now the people who live in Broomfield, Colorado do is a miracle.Stephanie Hansen:That's so funny because I'm actually reading crying in H Mart right now for my book club, and it's just a delightful memoir about a woman who's experiencing the loss of her mother through the Korean cooking and heritage that she had growing up, and it's really a delightful book. It's so good. When you are thinking of what you wanna write about for your substack, because I'm in some ways, I'm surprised that you still find this topic and this genre interesting after having worked at Real Simple for five years because I've I it's almost like feels like is it too much of the food, but it it really is steeped in you. And how do you pick, like, what you wanna feature on your Substack versus what would maybe be a potential something in the magazine down the road, or is it just all the love and all of the same?Jenna Helwig:So I for real simple, you know, obviously, I get to kind of put a lot of myself into there and, you know, kind of direct that coverage, you know, pitch what I think we should cover. But I'm always doing that through the lens of our audience. You know? What and I she's usually a she. You know? What does she want? How much time does she have? What's gonna make make her life easier? So I really hyper focus on that. And a lot of it does kind of mirror my life because I am, you know, kind of similar to the real simple reader, but that's primary. I feel like with the substack, I can just do whatever I want. It's really, like, the books and the authors that speak to the me the most. It's nice to kind of have that, you know, freedom even if it's something that maybe we wouldn't cover in the magazine or might be a little more obscure.Jenna Helwig:You know? It's just fun to be able to follow my passions and my interest. And I do love food, and I really love cookbooks. So it's it's funny that I spend even extra time with them, but it really makes me so happy.Stephanie Hansen:I am hoping that in substack's evolution that we get more information about who our readers are. Because when you're, like, at a magazine, you know, you have a deep dive in your target market and the radio show, they know exactly who your p ones are. In Substack, you have followers, but you don't exactly know that much about them except basically where they come from.Jenna Helwig:That is such a good point, and I'm sure you also know so much more about this than me. I'm still I'm such a newbie. I've been a Substack subscriber for a long time. But now I just, you know, launched this, you know, like, over a month just over a month ago, and so I'm still figuring out all the analytics and everything. But I agree that that would be super helpful just to know more. Like and I'm I've also been thinking, and maybe you've done this. Like, have you done surveys of your audience, your subscribers? Yeah. And, also, like, people don't love to fill them all out. Jenna Helwig:I love surveys.Stephanie Hansen:See, I do too, but that's probably because we're, like, the publishing types. Right? So I did a survey, and it kind of mirrored what I thought from an age perspective, but I didn't get much more details than that. K. So I think if I was gonna give Substack advice, and maybe they'll ask me someday. Who knows? Mhmm. That it would be to help us understand who those markets are more because it does help you frame who you're writing for. As you look at the the newsletter, are you going to continue to speak to authors? Will you ever do recipes on your own like you've been in that space? Jenna Helwig:So I don't think I will do recipes on my own. I feel like, you know, when I have ideas for, new dishes or new, you know, like, stories. I kind of direct those to Real Simple. And I've done a lot you know, I've done all those cookbooks. So I sort of feel like the world maybe doesn't need more recipes from me. You know? I'm I'm very interested in what other people have to say. I think that I love doing these author interviews or just the interviews with other people in the cookbook community. Like, recently interviewed the woman who started Instagram's oldest cookbook club.And so she was fascinating. Oh, great. Yes. And there was such a good response to that. I'm interested in talking to people in cookbook publishing. So just really kind of anyone in that community. I I think there might be room later for more, like, reported stories.Stephanie Hansen:Yeah.Jenna Helwig:You know? That so not interviews, but, like, on a certain topic, like book design or titles or spines. I don't know. But, but I I don't think it's gonna be recipes for me. We'll see.Stephanie Hansen:It is interesting. You asked, the woman with the cookbook collection how she organized her collection, and she said by, type of food or genre. But then there's other people that I know that organize it by color.Jenna Helwig:I do that.Stephanie Hansen:Okay. And and it looks so cool. Like, when you have a huge collection, it just it looks so cool on the shelves. But I was like, oh, that would be so hard because unless you remember the color of the cookbook, how could you find it?Jenna Helwig:Yeah. You know, I will say so I live in Brooklyn, New York in a not huge apartment. So I first of all, everything has to look as tidy as possible, and color colors help with that. And I really only have room for about 250 books as opposed to, like, Deborah was saying, she has 2,000 Yeah.Stephanie Hansen:It was crazy. Thousand.Jenna Helwig:So jealous. But so somehow in my mind, I know what the color is. I don't know how to say it, but IStephanie Hansen:don't know how to catalog it. Purple one.Jenna Helwig:Yeah. So if I had more, maybe that wouldn't work.Stephanie Hansen:Yeah. Well and you okay. So you live in Brooklyn. That is such an amazing food community. Yes. And you just have so many great makers. And I do find a lot of good makers in Real Simple, like people making new artisanal products, and I had a podcast about that for a long time. That is really like, when you feel like you've discovered something that someone turns you onto and it's great, That's, like, one of my favorite discoveries about being involved in the food business, and I feel that way about cookbooks too.Jenna Helwig:Absolutely. And I think that when it comes to Real Simple, that's really one of the things that people come to us for. They trust our recommendations, you know, and things that we've discovered. And I feel like that is especially true with our holiday gift guide Yes. Which, you know, is, like, pages and pages every year. We spend months on it, you know, finding things, testing things. And believe it or not, I'm gonna be starting that again soon. But, yes, I I think that that it's such a privilege to be finding these new things and sharing them, and I think we really do get good feedback from them.Stephanie Hansen:Do you get to travel a lot around the country? OrJenna Helwig:Yeah. I mean, you know, there are certainly trips that I am taking for like, I went out to Expo West recently. Do you know that? It's a big, huge, like, food trade show in Anaheim and, went and met with a bunch of different brands, saw what was going on, what was new. So I try to take as many opportunities for travel as possible. I really love to just be out and about.Stephanie Hansen:Did you run across, at that show two gals? They have a product called Maza Chutney.Jenna Helwig:Okay. I was literally just talking to someone about this today. In fact, I was I sent a photo to my executive editor because, yes, I did meet them, and then I was at the Cherry Bomb Jubilee Yes.Stephanie Hansen:And they sampled there.Jenna Helwig:Days ago. Yes. And they sampled there, and I actually got a couple bottles. I was like, can I take that? And they let me. And so I was just I made some eggs for lunch today, and I put the cilantro chutney on top. It was so good. And I was, yeah, just telling one of my colleagues about it. So funny.Stephanie Hansen:I produce culinary markets in the Twin Cities, and they were one of the first makers that I met when I started doing this. And I was just like, oh, those those girls are onto something, and it's a family business. Their story is so great.Jenna Helwig:The branding is amazing Yep. And the food tastes great. Are they from there?Stephanie Hansen:Yeah. From the Twin Cities. Wow. They've just developed to, like a lentil spread. That's a like a hummus, but with lentils and also super flavorful and delicious. So watch for that because that's a brand new product line that they just are launching. But, yeah, weird coincidence, but Oh, funny. Yeah.Great product. When you can you can you remember your actual first cookbook that you got?Jenna Helwig:Oh, okay. So I don't I know it was a Betty Crocker, like, cooking or baking for kids book. I am not I think it was baking. I actually was trying to find the cover recently, just, like, Google search, and I couldn't. But I think that's what it was. Do you have one?Stephanie Hansen:Well, I mean, I have a few vintage.Jenna Helwig:I kinda select Yeah. It wasn't that one because it was for kids book, but I love that. It was like baking for kids or something.Stephanie Hansen:Yeah. And then did it have, did it have, like, wiener roll ups in it?Jenna Helwig:Oh my god. Maybe. The thing I remember the most were little English muffin pizzas or something like that. I remember my brother and I making those over and over.Stephanie Hansen:It I think it also had these, like, clown cupcakes.Jenna Helwig:That also sounds familiar. And maybe like cat cupcakes?Stephanie Hansen:Yes. Oh, so funny. Every year, we do a cookbook swap, and it's a super fun event. And people come and bring books that they no longer want or use, and we kinda sort them loosely in this huge room. And then we say go, and everybody, like, runs in. And however many books you bought or brought, you get to roughly take the same amount out, but you don't have to. But it's been fascinating, the books that people bring. And, I mean, I there's, like, a New York Times 1973 edition that has this recipe in it that's only in that book that's for a lamb ragu.Stephanie Hansen:And every year, I see that book come by, and I, like, pick the woman who's probably, like, twenty, twenty four. And I like press this book into her hands and I'm like, you need to have this book and you need to make the recipe on page one twenty one. And it's like three times it's happened and then they'll email me and they're like, I would have never found that recipe without you. It's such a great fun event.Jenna Helwig:That sounds wonderful. I love that idea.Stephanie Hansen:Yeah. It is really fun, and we get a lot of, like, boxes of people's recipe cards that were, like, someone's grandma's. And my radio partner and I always sort of move that stuff to the side, And then we keep it for a year and, like, go through it and look at it, and then we bring it back the next year. We've been doing this for, like, ten years. So it's been so fun to see what, like, really are in people's collections and what they get rid of. And, I mean, how many peanut butter blossom recipes there are in the world.Jenna Helwig:You know what? The world needs more peanut butter blossoms. Delicious.Stephanie Hansen:Yeah. Always delicious and always tasty. Well, it has been super fun to chat with you. I want people to follow your Substack. It is the Cookbookery Collective Cookbook newsletter, and we are with Jenna Helwig. And I'm just really appreciative for your time today. Congratulations on your twenty fifth anniversary with Real Simple. That's fun too.Jenna Helwig:Thank you so much. It's been a real pleasure to talk to you.Stephanie Hansen:Yes. Absolutely. Thanks, Jenna. Mhmm. Bye bye.Jenna Helwig: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

Episode: 2429 The Birth of Betty Crocker.  Today, America's First Lady of Food.

Watch the 9malls review of the Betty Crocker Cinnamon Toast Crunch Cinnadust Cookie Mix. Are these the best cookies of all time? Watch the hands on taste test to find out. #cinnamontoast #sugarcookies #review #tastetestreview #food #snacks #tastetest Find As Seen On TV Products & Gadgets at the 9malls Store: https://www.amazon.com/shop/9malls Please support us on Patreon! https://www.patreon.com/9malls Disclaimer: I may also receive compensation if a visitor clicks through to 9malls, or makes a purchase through Amazon or any affiliate link. I test each product on site thoroughly and give high marks to only the best. We are independently owned and the opinions expressed here are our own.

Watch the 9malls review of Betty Crocker Reese's Coffee Cake Mix Taste Test. Does this Peanut Butter Cake Mix With Mini Reese's Peanut Butter Chips And Brown Sugar Streusel Topping taste any good? Watch the hands on taste test to find out. #reeses #coffeecakerecipe #coffeecake #foodreview #foodtasting #tastetest #dessert Find As Seen On TV Products & Gadgets at the 9malls Store: https://www.amazon.com/shop/9malls Please support us on Patreon! https://www.patreon.com/9malls Disclaimer: I may also receive compensation if a visitor clicks through to 9malls, or makes a purchase through Amazon or any affiliate link. I test each product on site thoroughly and give high marks to only the best. We are independently owned and the opinions expressed here are our own.

Episode 247FACULTY: Principal Ron BakerCLASS: #TheGuideIn this episode, Scott is in the office again with Accounting High Principal Ron Baker to discuss the future of accounting and the shift towards the transformation economy. Ron outlines the evolution of economic eras and how firms can position themselves to offer superior value by focusing on transformations rather than just services. They also touch on examples from various industries, and discuss the potential of subscription models.

What does an egg and furniture assembly have to do with sticky marketing? Turns out - a lot. In this episode of High Conversion Health Marketer, Linda Melone examines the cognitive bias known as the IKEA effect. You'll hear about its surprising role in boosting customer loyalty and sales. You'll also discover how a simple change, like Betty Crocker asking home bakers to add an egg, can take your marketing results to new levels. Linda shares three practical ways to apply this psychological bias through interactive content, product customization, and member-driven programs. Stick around for actionable takeaways designed to keep your audience invested, engaged, and coming back for more. Let's go!*****The ROI for a successful marketing email is $36 for every $1 spent. If you're not seeing these results from your email sequences, check out my new, Done-For-You Email sequence, one which has earned my clients major contracts and boosted conversions. Check it out HERE. https://lindamelone.gumroad.com/l/hrewr *****Follow Linda on all her socials:www.linktr.ee/lindameloneAnd subscribe to her weekly newsletter for more exclusive tips:https://thecopyworx.com/newsletter/

Tonight, we'll read the section on baking cookies from “Woman's Institute Library of Cookery Volume 4”, written by The Woman's Institute of Domestic Arts and Sciences.  The Woman's Institute was founded by Mary Brooks Picken in Scranton, PA. Born in Kansas in 1886, Picken wrote the first dictionary to be published by a woman in the English language, beyond the over one hundred other books she wrote. The word "cookie" comes from the Dutch word "koekje", which was Anglicized when the Dutch brought cookies to America in the late 1620s. The old fashioned spelling for cookies has the word ending with a “Y” instead of “ie”. The “ie” spelling became dominant in the 1950s, except where the older “y” spelling was still used in some prominent titles, such as “Betty Crocker's Cooky Book”. This was likely a result of the colonial revivalism happening at that time, with greater interest in old-fashioned recipes and colonial culture that lasted from the 1920s to the Bicentennial of the 1970s. — read by 'V' — Sign up for Snoozecast+ to get expanded, ad-free access by going to snoozecast.com/plus! Learn more about your ad choices. Visit megaphone.fm/adchoices

Hour 1: Jason talks with State Sen. Heather Gustafson about her proposed bill to create an Inspector General to help protect your tax dollars from fraud. Then he welcomes members of the "I am Betty" cast in-studio to celebrate the history of Betty Crocker and her connection to WCCO!

Jason visits with Ruthie Baker, Liv Kemp, and Anna Hashizume - cast members from "I am Betty" - about the history of Betty Crocker as told in their musical which is now playing at the History Theater!

Rich covers several random topics today - like his haircut, Betty Crocker, Credit Card Lounges and more!

Onion expertise. The Ikea Effect & The mythology of the Betty Crocker cake mix research. This episode has it all.Jeff Louden on LinkedInConnect with Sam on LinkedInThanks to my talented colleague Emily Tolmer for the cover art. Thanks to my friends at Moon Island for the music. Hosted on Acast. See acast.com/privacy for more information.

In this episode, we take a deep dive into the evolution of food television, from the early days of simple, instructional shows to today's diverse and dynamic culinary landscape. We'll explore how icons like Betty Crocker shaped early cooking programs, empowering women in the kitchen, and how trailblazers like Julia Child, Emeril Lagasse, and Guy Fieri pushed boundaries—changing not just how we cook, but how we see race and gender in food media.We'll also journey into the origins of Iron Chef, its impact on Asian identity, and how it became a global cultural phenomenon. Plus, we'll reflect on the genre's transition to streaming, where shows like Chef's Table have brought a more artistic, inclusive approach to the culinary world. And as food competition shows shift from cutthroat to kind, what does the future hold for food media?Here are some of the references from this episode, for those who want to dig a little deeper:Books by Tasha Oren: Food TV ; Global Asian American Popular CulturesJoyce ChenEddie WangDavid Chang The Evolution of Television FormatsMasterChef Junior: Watch on HuluProject Runway: Watch on Netflix, IMDbSurvivor: Watch on CBSJulia ChildJulia Child's The French Chef by Dana PolanThe French Chef with Julia ChildSmithsonian Air and Space Museum ; Julia Child clipEmeril Lagasse ; Emeril Live clipIron Chef ; Netflix TrailerWall Street (1987 film)Hillary Clinton and the Return of the (Unbaked) Cookies - New York TimesHillary Clinton explains "Bake cookies" remark April 1992 - DailymotionBetty Crocker - history; Betty Crocker on the radioGuy Fieri Food Network Curtis Aiken Mind of a Chef: Watch on Youtube, IMDbChef's Table trailer; Watch on Netflix, IMDbJeff Yang's new book, The Golden ScreenWilliam Shatner Hell's Kitchen: Watch on FOX, IMDbGordon Ramsay on Hot OnesBaking Impossible trailerThe Great British Bake OffBong Appetit: Trailer; Watch on Youtube, IDMbVanessa Lavorato & Miguel Trinidad (Bong Appetit) - The SmokeboxCooking with CannabisBake Squad trailerThe Bear trailer: Watch on Hulu, IMDbSimply Sara (YouTube)Check out our previous Episode 61: Broken Bread with Chef Roy Choi and KCET's Juan Devis ––––––––––––––––––––––––––––––Share your thoughts via Twitter with Henry, Colin and the How Do You Like It So Far? account! You can also email us at howdoyoulikeitsofarpodcast@gmail.com.Music:“In Time” by Dylan Emmett and “Spaceship” by Lesion X.In Time (Instrumental) by Dylan Emmet https://soundcloud.com/dylanemmetSpaceship by Lesion X https://soundcloud.com/lesionxbeatsCreative Commons — Attribution 3.0 Unported — CC BY 3.0Free Download / Stream: https://bit.ly/in-time-instrumentalFree Download / Stream: https://bit.ly/lesion-x-spaceshipMusic promoted by Audio Library https://youtu.be/AzYoVrMLa1Q––––––––––––––––––––––––––––––

Inside the Audiobook Business Epsiode 4 Katherine Fenton is professional American Voice Actor and Audiobook Producer based in the UK. She has been working in the industry for over 20 years and has narrated for Air Italy, The Guardian, Betty Crocker, CNBC, and multiple award winning audiobooks.

Who is Betty Crocker? A culinary icon, a trusted advisor, a brand name synonymous with home-cooked comfort—yet, Betty Crocker isn't a real person. In this episode, we unravel the fascinating story behind America's favorite fictional homemaker, born out of necessity and transformed into a cultural phenomenon. We dive into the 1920s, a time when American kitchens were evolving, and explore how the Washburn-Crosby Company (later General Mills) ingeniously created Betty Crocker as a marketing tool to connect with home bakers. Discover how she became the face of cookbooks, radio shows, and television appearances, shaping how generations of Americans cooked, ate, and lived. Join us as we trace Betty Crocker's journey from a corporate invention to a beloved symbol of American culinary tradition. Along the way, we'll meet the real women behind the name, learn how Betty adapted to changing times, and uncover the impact she's had on kitchens around the world. The main women behind Betty Crocker:  Majorie Child Husted Adelaide Hawley Cumming Blanche Ingersoll   Follow us on IG: @homance_chronicles Connect with us: linktr.ee/homance Send us a Hoe of History request: homancepodcast@gmail.com

A TikToker found and shared the recipe for the chocolate muffins from the Olympic Village! Aussie athletes say the muffin tastes like a Woolies or Coles mud cake with Betty Crocker icing and chocolate chunks.See omnystudio.com/listener for privacy information.

Q: Why shouldn't you tell secrets in a cornfield?   A: Because the corn has ears!  It's a “cornival” of craziness as Erin leads Sarah and Rachel in an all-new Iron Ladle Challenge celebrating the joys of "corn culture" (or “corny culture”) in midsummer.    After discussing results from a pair of lively listener polls on how to cook and butter corn-on-the-cob (Facebook group members can find those here), the Ladies share their own favorite sweet corn recipes.  Which will you try? Rachel's creamy corn chowder? Sarah's cowboy caviar? Erin's colorful confetti corn salad? Or all of the above???   Still can't get enough corny goodness? Check out this adorable music video on YouTube.  Erin's Confetti Corn Salad Vegetables: 2 cans corn, drained 1 small green pepper, chopped 2 green onions, sliced 2 stalks celery, chopped 1 large tomato, chopped Dressing 1 Tablespoon lemon juice 3 Tablespoons mayo Directions mix dressing toss with salad add pepper to taste Rachel's Corn Chowder  (Measurements are all approximate.)  Dice ½ yellow onion and ¼ green pepper. Sautee in 2 T butter in a heavy pot over medium heat until soft.   Peel, wash, and dice 3 or 4 medium potatoes. Add to pot with water or chicken broth to barely cover.   Add *either* 2 cans creamed sweet corn or 1 quart garden corn from the freezer.   Add salt and pepper (and chicken bullion in place of broth) to taste.  Simmer until potatoes are soft.   Add 2-4 cups whole milk and return to low simmer. (Be careful not to boil after this point.)  Thicken in one of two ways (or both together):   Melt ¼ cup butter and 2 T all-purpose flour in a small skillet and stir slowly into chowder.   Use potato masher to mash some of the potatoes to release the starch.   Serve with crusty buttered bread.   Sarah's Cowboy Salad Mix together: Cowboy Caviar Salsa (Trader Joe's) Lettuce Shredded cheese Taco-spiced beef Any other fun salad ingredients because there are no rules. Sarah just loves cornbread Betty Crocker recipe with lots of variation: bettycrocker.com/recipes/traditional-cornbread-recipe/8990e15c-fc1d-4a8d-b8b3-4b37f45eca49 Connect with the Lutheran Ladies on social media in The Lutheran Ladies' Lounge Facebook discussion group (facebook.com/groups/LutheranLadiesLounge) and on Instagram @lutheranladieslounge. Follow Sarah (@hymnnerd), Rachel (@rachbomberger), and Erin (@erinaltered) on Instagram! Sign up for the Lutheran Ladies' Lounge monthly e-newsletter here, and email the Ladies at lutheranladies@kfuo.org.

When it comes to dessert, I'm a simple guy. I don't need anything that's set ablaze; something simple like cake, pie, or ice cream will work for me. But perhaps I need to rethink cake. It used to be simple, but now, everywhere I turn, people are creating cakes in all shapes and sizes. And they don't ever use frosting; they use fondant. When did we move past Betty Crocker and Duncan Hines? Don't get me wrong, you can't beat a homemade cake made from scratch, but lately, even that's too basic for most people. Something's changed, and I don't think for the better... Click Here To Subscribe Apple PodcastsSpotifyAmazon MusicGoogle PodcastsTuneIniHeartRadioPandoraDeezerBlubrryBullhornCastBoxCastrofyyd.deGaanaiVooxListen NotesmyTuner RadioOvercastOwlTailPlayer.fmPocketCastsPodbayPodbeanPodcast AddictPodcast IndexPodcast RepublicPodchaserPodfanPodtailRadio PublicRadio.comReason.fmRSSRadioVurblWe.foYandex jQuery(document).ready(function($) { 'use strict'; $('#podcast-subscribe-button-13292 .podcast-subscribe-button.modal-669bea320423b').on("click", function() { $("#secondline-psb-subs-modal.modal-669bea320423b.modal.secondline-modal-669bea320423b").modal({ fadeDuration: 250, closeText: '', }); return false; }); });

Ever feel like a recipe sent you hunting for a dodo bird feather at your local grocery store? Trust us, it's an adventure you'd want to avoid! Join Candi and Melody on this laugh-out-loud episode of Quirks, Bumps, and Bruises as we share our amusing pet peeves about cooking, starting with a hilarious takedown of TV chefs and their so-called "simple" recipes. We reminisce about our wild goose chases for bizarre ingredients and poke fun at how out of touch these shows can be. We then shift to a common frustration we all share: the never-ending quest for straightforward recipes online. From scrolling through life stories to battling intrusive ads, we discuss the struggle and celebrate the saving grace that is the "jump to recipe" button. You'll love our nostalgic trip down memory lane as we talk about our treasured Betty Crocker cookbook and the charm of handwritten recipes from our moms. Tune in as we contemplate a return to old-school cookbooks and even suggest hitting up Goodwill for hidden culinary gems. Don't miss this delightful chat that's sure to resonate with home cooks everywhere!

In this episode of the Canadian Investor Podcast, we go over General Mills' Q4 results. Despite being a consumer staple company with brands like Cheerios, Betty Crocker, and Häagen-Dazs, the company is facing some challenges due to consumers opting for cheaper alternatives. Next, we turn our attention to Alimentation Couche-Tard. Reporting its second consecutive quarter of soft earnings, Couche-Tard saw revenue beat expectations but profits were below what bay street was expecting. We'll explore the factors contributing to their 32% year-over-year decline in earnings, including challenges in fuel margins and consumer behavior shifts in Canada. We also answer some listeners' questions about investing when markets are at all time highs, the best methods for currency conversion, and alternative fixed income investments.  Tickers of Stocks & ETF discussed: ATD.TO, GIS, XAW.TO, ITOT, DLR.TO, DLR-U.TO, HSAV.TO, CASH.TO, ZMMK.TO Check out our portfolio by going to Jointci.com Our Website Canadian Investor Podcast Network Twitter: @cdn_investing Simon's twitter: @Fiat_Iceberg Braden's twitter: @BradoCapital Dan's Twitter: @stocktrades_ca Want to learn more about Real Estate Investing? Check out the Canadian Real Estate Investor Podcast! Apple Podcast - The Canadian Real Estate Investor  Spotify - The Canadian Real Estate Investor  Web player - The Canadian Real Estate Investor Sign up for Finchat.io for free to get easy access to global stock coverage and powerful AI investing tools. Register for EQ Bank, the seamless digital banking experience with better rates and no nonsense.See omnystudio.com/listener for privacy information.

Jeffrey Braer is a creative marketer, media developer, and brander of food, themed entertainment, consumer products, and companies. His long list of brand partners includes Barbie, Apple's Beats, ABC, Disney, Doritos, Sanrio, Amazon, Mattel, NBC, Universal, Toyota, Sony, UPN, Betty Crocker, McDonald's, Good Humor, General Mills, Minute Maid, Coke, Smurfs, NASA/JPL, and many more. Co-hosts: Jonathan Friedmann & Joey Angel-Field Producer-engineer: Mike Tomren Jeffrey's IMDbhttps://www.imdb.com/name/nm0103774/ Jeffrey as Skeezy in Last Action Hero (1993)https://www.youtube.com/watch?v=aDxSHMlNnncSpiderman (2002) - Stuart Weitzman Billboard Scenehttps://www.youtube.com/watch?v=MiaTyUcu5VM Mr. & Mrs. Smith (2005) - Hermes Purse scenehttps://www.youtube.com/watch?v=CYzLjqgppMY Madagascar - Universal Studios Singapore – Jeffrey helped develop this ride https://www.youtube.com/watch?v=Sw4uR30wbDIAmusing Jews Merch Storehttps://www.amusingjews.com/merch#!/ Subscribe to the Amusing Jews podcasthttps://www.spreaker.com/show/amusing-jews Adat Chaverim – Congregation for Humanistic Judaism, Los Angeleshttps://www.humanisticjudaismla.org/ Cool Shul Cultural Communityhttps://www.coolshul.org/ Atheists United Studioshttps://www.atheistsunited.org/au-studios

Welcome to Another Episode of "The Outcast Podcast" – Where Normal is Just a Setting on the Dryer!

General Mills presented their earnings report for the third quarter of the fiscal year 2024. On the earnings call, CEO Jeff Harmening provided investors with an overview of the current market dynamics and their potential impact on the company. Harmening referred to alterations within their business sector, affecting their customers' needs and behaviors. He mentioned the company's navigation through an evolving operating environment with factors including inflation, changing consumer channel preferences, and supply chain stabilization at play. A look at General Mills' performance for the quarter shows a mixed picture. The company has recorded an organic net sales decline of 1%, yet increased its adjusted operating profit by 14%. Additionally, the adjusted diluted earnings per share rose by 22% when viewed in a constant currency. It's evident that despite challenges in net sales, the company has managed to amplify profitability, attributed to operational efficiencies and cost management. As stated on the earnings call by company executives, the results are in line with General Mills' strategic initiatives under the Accelerate strategy. Emphasizing brand building, innovation, and execution has allowed them to capitalize on core seasonal brands such as Pillsbury, Betty Crocker, and Progresso. The launch of innovations such as the "Loaded" cereals platform resulted in double-digit sales growth. The company's strategic approach to supply chain efficiency resulted in boosted gross margins and cost savings, indicating General Mills's operational management's potential for promoting growth. During the call, Harmening also discussed specific consumer behaviors that impact the business, stating, "First, we've seen an increase in value-seeking behaviors from consumers, affecting both the channels they shop and the size of their basket. Second, we've carefully monitored geopolitical dynamics, both in the U.S. and internationally. And third, increasing climate volatility has a near-term example, as January's cold temperatures boosted sales of at-home food in our North America Retail segment, yet suppressed sales in our away-from-home Foodservice segment." These insights reflect the company's vigilant monitoring of market trends and their adaptability in response to changing consumer demands and external factors. Looking to the future, General Mills aims to maintain its growth trajectory by executing its Accelerate strategy effectively. The company's focus on brand building, innovation, and operational excellence shows its commitment to maintaining market competitiveness. With investments in brand modernization, supply chain efficiency, and strategic acquisitions, General Mills intends to stimulate long-term growth and generate value for shareholders. However, readers should bear in mind this is an intended path, and actual results can diverge based on future market trends and business conditions. The company's strategic approach to capital allocation, including growth investments, dividends, and share repurchases, demonstrates a concerted effort to optimize shareholder returns while maintaining financial flexibility for future strategic initiatives. GIS Company info: https://finance.yahoo.com/quote/GIS/profile For more PSFK research : www.psfk.com  This email has been published and shared for the purpose of business research and is not intended as investment advice.

Bex Scott announces a surprise in this episode. She found a Betty Crocker recipe cad library from 1971 in one of her Value Village thrifting trips, which is exciting enough in itself! But, inspired by her husband Rex, she is going to now cook something randomly chosen by Rex from the recipe card library every week. How can you join in the fun? That's what this episode is all about. Bex describes the 24 different sections of the Betty Crocker recipe card library and how she and Rex will go through the categories starting at the beginning with ‘Seasonal Favorites'. Rex chose a card at random and Bex reads through the two recipes the card reveals, choosing one to make. Her efforts in recreating the recipe will be documented in a new feature on her Instagram - @PyrexWithBex - and the actual result of her cooking will be judged by husband Rex and their two sons, ages 13 and 10. The recipe Bex is challenged to cook for this feature is revealed in this episode and you can join in and cook along with her, using your own Pyrex to do so. Just like Bex will be doing for all of you. Resources discussed in this episode:What is mace?1971 Betty Crocker Recipe Card Library: Seasonal Favorites “Ways With Squash” recipes“Betty Crocker's How To Feed your Family To Keep Them Fit & Happy… No Matter What”—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. Bex Scott: [00:00:31] Hey, everybody, this is Bex Scott and you are listening to the Pyrex with Bex podcast. On today's episode, I am going to announce a little bit of a surprise. I have a new segment that I am going to be adding to my podcast and my Instagram account. And this is all thanks to my wonderful husband. His name is Rob, but he likes to go by his stage name Rex for purposes of the podcast. And if you listen to one of my previous episodes where I spoke to the husband of a Pyrex collector, it was actually Rex, my husband, and he is my biggest supporter with my vintage collecting and reselling, and he has lovingly agreed to be the star of this next segment. So I came across, in Value Village, a Betty Crocker recipe card library from 1971, and I was talking to Rex about how I was going to be recording my next podcast episode and I was going to originally go through some of the 1950s Chatelaine magazines that I have. And he said to me, kind of in passing, I hope you don't bring up any of the jello salad seafood rings that you've been talking about. And we both agreed that these jello seafood ring recipes are so disgusting. Bex Scott: [00:01:59] I've actually heard, though, that people think they're delicious, and this got us talking about doing this cooking idea together. And I don't do any of the cooking in our house - full disclosure, I love baking but I've never been one to cook - so Rob or Rex, he is an amazing cook, our kids love his food, so I thought I would turn the tables and every week choose one of these random 1970s recipes from the Betty Crocker recipe card library. And it'll be totally random. I'm going to have him choose the card on video, so you can follow along on my Instagram @PyrexWithBex and whatever he chooses, I will cook to the best of my abilities, and then he will test it out and our boys will as well. The 13 year old and a ten year old, as well as our 16 month old daughter. But she won't be having any of the food. Well, maybe she will. She might even like it. But they're going to be my test subjects and I will reveal what it looks like, the reaction, all on my Instagram feed. Bex Scott: [00:03:14] So a little bit of backstory on the Betty Crocker recipe card library. It says, here is your handy comprehensive index to your complete Betty Crocker recipe card library. Spend a few minutes browsing through it to get an idea of the range of your recipe card library, particularly the many unexpected treats in store for you. Some of them are great. I've done a little bit of a browse through and I think my husband should be a bit worried, not just because of my cooking ability, but because of some of the recipes in here. This index has been designed to fit your recipe card file, and then it goes into, although the index cannot be completely useful until you have received all 24 decks of cards, we felt that it would be helpful for you to get the fullest enjoyment out of the categories you have already received, as well as give you a preview of many good things to come. So after I read that, I realized that this was actually part of a monthly subscription where I think that you purchased either the box or the cards, and they sent a new set of cards to you every month, something similar to that. So if anybody else has this or had it in the past when it was actually freshly coming out, let me know because I'm super interested. It has 24 different sections and they're all alphabetized, so you would receive one section at a time and they are Seasonal favorites, American classics, Budget casseroles, Salads for every occasion, Men's favorites - ooh, that's going to be my favorite section - Children's parties, Come for coffee, Entertaining on a shoestring, Dessert spectaculars, International favorites, Recipes for calorie counters, Gifts from your kitchen - oh no, I don't think anybody wants a gift from my kitchen if I'm cooking - Snacks around the clock, Favorite family desserts, Fondues, Crowd size entertaining, Convenient oven meals, Outdoor entertaining, Hurry up main dishes, Impromptu party fare, Family breakfast brighteners, Gala menus from the Betty Crocker dining room, Foods that go places - interesting - and Recipes children can make. Bex Scott: [00:05:31] So those are the categories that we have to choose from. And I had Rex choose one of them randomly from - we're starting at the beginning, so letter A - Seasonal favorites. And what he chose is 'Ways with Squash'. And it looks like, I don't even know what it looks like. There's a picture on the front and it's some kind of glazed squash situation. Squash and apple bake. Okay, so there's two recipes on the back. One) 2 pound butter nut or butter cup squash. Half a cup of brown sugar, packed. A quarter cup butter or margarine, melted. One tablespoon of flour. One teaspoon of salt. Half a teaspoon of mace. Two baking apples, cored and cut into half inch slices. Heat oven to 350 degrees. Cut each squash in half. Remove seeds and fibers. Pear squash, cut into half inch slices. Stir together remaining ingredients except apple slices. Arrange squash in ungreased baking dish. Top with apple slices. Sprinkle sugar mixture on top. Cover with foil. Bake 50 to 60 minutes or until squash is tender. Six servings. Bex Scott: [00:06:51] The next one is Squash Gourmet) 3 pounds of Hubbard squash. Two tablespoons of butter or margarine. One cup of dairy sour cream. Half a cup of finely chopped onion. One teaspoon of salt and a quarter teaspoon of pepper. Cut squash into serving pieces. Remove seeds, fibers and rind. Cut into cubes. Heat one inch salted water, half a teaspoon salt to one cup water, to boiling. Add squash. Cover and heat to boiling. Cook 15 to 20 minutes or until tender. Drain. Heat oven to 400 degrees. Mash squash. Stir in remaining ingredients. Turn mixture into ungreased one quart casserole. Bake uncovered 20 to 30 minutes. 6 to 8 servings. So, based on the two recipes we have here, I think the first one is a little bit too tame and something that seems pretty familiar. So I think we're going to go with Squash Gourmet for my dear old Rex, and I can't wait to let you guys know how it goes. Bex Scott: [00:07:53] So as I was digging around in the recipe index, I also came across a card that says how to plan the meals your family needs for glowing health, not just regular health, this is glowing health. It says 'the right kind of meals in good living habits can bring a glow to complexions, sheen to hair, health and good cheer to your whole family's outlook. Serving foods from the basic four food groups helps you with this important job. Basic four food groups: Start by planning every day's meals to include the amounts given below in every group for every member of your family. Meat: two or more servings, poultry, fish, eggs, peanut butter, dried beans or peas. Vegetables and fruits: four or more servings, one dark green or yellow vegetable every other day and one citrus fruit every day. Milk: 2 or more cups for adults, 3 or 4 cups for children and teenagers, including cheese and ice cream'. Ooh, ice cream. That's good. It's in the food groups. 'Breads and cereals: 4 or more servings. Make sure they are whole grain enriched, restored or fortified. Fat, sweets, and extra servings from the four groups provide additional food energy and other food values'. I really like how they justify the fat, sweets, and extra servings. 'To help you keep your family healthy, we've written a new book, How to Feed Your Family for Health and Happiness, No Matter What, look for it, won't you?' That's a cute little card. It really inspires me to keep going on this journey. And also, I'd like to mention that I will be using my Pyrex when I cook. So we usually use the Homestead and the Black Snowflake dishes on a daily basis for serving and cooking and baking. So those will be showing up in my videos, and I'm also going to try and incorporate a few of the other pieces that I have that are mostly either on display or might be in boxes right now, just to add that extra Pyrex element to it. Bex Scott: [00:09:58] And if any of you would like to make the recipes with me, feel free to find the full recipe in written format in the show notes, and please let me know if you do decide to cook them and if you enjoy or don't enjoy any of them, because you'll definitely be hearing the feedback from Rex and my family. But I'd love to hear feedback from you as well. And as a side note, this wasn't my idea that I came up with. I have seen multiple other people on Instagram and on the internet do this with their partners or spouses or family, and it looked like so much fun that I thought I would give it a try with my family. So let me know if you have any recipe suggestions in between these as well. If you have a family member that had a beloved recipe, I know that when I went to family dinners with my grandparents, ambrosia salad was always on the table, especially at family reunions. There's also a Best of Bridge potato recipe that my mom makes every now and then that has cream of mushroom soup and little hash browns in it. I can't remember the exact name of it, but that one has always been a favorite of my kids and myself. And I hope you enjoy following along on this new segment, and I hope to see you on my Instagram @PyrexWithBex. 

collection advice, SF Kosher restaurant scene, Dune review, lottery ticket pesach program, synagogue drinking, the blind pilot, bath logic, Apple's screen limit joke, OfferUp, tunnel logic, 2 minyans, Amazon threat, less than 3 dating convention & Betty Crock

133 Quicker Ways to Homemade with Bisquick by Betty Crocker audiobook. This Cookbook features 133 recipes that uses Bisquick, invented by the General Mills. General Mills was started in 1866 from a single flour mill. The Bisquick product was eventually invented in 1930, and is still a product used by multiple households today for baking. Sections include BISCUITS, MAIN DISHES, MUFFINS, COFFEE CAKE, DUMPLINGS, NUT BREADS, PANCAKES, WAFFLES, SHORTCAKE, VELVET-CRUMB CAKE, YEAST BAKING, and ALL-TIME FAVORITES. Learn more about your ad choices. Visit megaphone.fm/adchoices

The reality of Duncan Hines and the magic of Betty Crocker.Akimbo is a weekly podcast created by Seth Godin. He's the bestselling author of 20 books and a long-time entrepreneur, freelancer and teacher.You can find out more about Seth by reading his daily blog at seths.blog and about the podcast at akimbo.link.To submit a question and to see the show notes, please visit akimbo.link and press the appropriate button. Hosted on Acast. See acast.com/privacy for more information.

We're fresh off of watching the Super Bowl - but besides the Super Bowl there was the Puppy Bowl! Where did this come from, and why do so many advertisers want in?Betty Crocker, The Jolly Green Giant - these fictional characters are fun representatives for food brands that consumers can form connections with.  Then there's Chef Boyardee.Eighty-seven years ago, Amelia Earhart vanished during a flight. Her plane and remains have never been found. Have we finally solved the mystery?Sources:https://www.marketplace.org/2023/02/10/how-the-puppy-bowl-became-a-marketing-juggernaut-in-its-own-right/https://www.npr.org/2011/05/17/136398042/the-man-the-can-recipes-of-the-real-chef-boyardeehttps://www.cnn.com/2024/01/30/travel/amelia-earhart-missing-plane-pacific-ocean-scn?cid=ios_apphttp://www.commutethepodcast.comFollow Commute:Instagram - instagram.com/commutethepodcast/Twitter - @PodcastCommuteFacebook - facebook.com/commutethepodcast

Join Joe Shoes and Michael Gomez as they present their weekly buffet of pop culture goodness! This week your double main men discuss: Breaking News: Carl Weathers (1:38), Taylor Swift announces her new album "The Tortured Poets Department" (7:01), Stormy Daniels documentary coming to Peacock (8:45), Cobra Kai Season 6 in production (10:25), Super Bowl advertisers playing it safe (12:22), Old El Paso and Cinnamon Toast Crunch taco shells (19:25), Betty Crocker releasing a whole line of Oreo collabs (20:42), Joe has a new review video of Space Dunk Oreos (21:42), McDonald's Shamrock Shake is back (22:22), Del Taco's 60th Birthday Cake Shake (25:30), Joe appearing at Toyhio this weekend (26:40), "I Already Work Around The Clock: The Major Motion Picture" (29:12), Amazon Prime's "Mr. & Mrs. Smith" (34:48), Netflix's The Greatest Night In Pop (41:59), The Jay & Silent Bob Reboot (47:51), What Women Want (53:54), What Are We Watching Next Week? (1:23:01), Big Finish: Fcuk, Marry Kill: Ronald McDonald, Hamburgler, Grimace (1:25:29). Watch for Next Week: The Notebook (Hulu, HBO Max) Follow on all the socials: Twitter: @CarJoeMeZ, @TheJoeShoes, @thegomez154 Instagram: @CarJoeMeZ, @TheJoeShoes, @thegomez154 YouTube: Joe Shoes, Car JoeMeZ Podcast Twitch: Mr. Joe Shoes, MeZ Movie Pro Wrestling Tees Store: Capt. Joe Shoes TikTok: @TheJoeShoes Blog Site: CarJoeMeZ.com

Deal deferred (0:14)Will he pitch again? (2:19) No DH is worth that (5:07) New Babe? (5:36) Curling and marbles (7:24) Draymond Green and Earl Weaver (10:57) Baseball is back? (16:51) Amazon's MLB (19:44) A's and B's (21:10) Suites, nets and eyeballs (22:28) Nerfing baseball (27:05) Betty Crocker vs. uncle Rico (29:08)

Last weekend marked the beginning of the temporary closure of the pedestrian border crossing called PedWest, and businesses in San Ysidro are feeling the pinch during what is typically the busy holiday season. In other news, operations have been back to normal at Tri-City Medical Center for a few weeks, but it's still feeling the effects of a cyberattack last month. Plus, we learn about the San Diego connection to Betty Crocker, the fictional baking expert created nearly a century ago.

Refined sugar is a major source of inflammation for the body and some baking innovators are finding ways to ditch them without sacrificing the taste and comfort of baked goods. Laurel Gallucci, Co-Founder and CEO of Sweet Laurel Bakery, shares her journey of being diagnosed with an aggressive autoimmune disease and the transformation that led her to create a unique baked goods company. She shares the story of her diagnosis in her 20s, her switch to an anti-inflammatory diet that eliminated gluten, grains, dairy, refined sugar, and legumes, and her commitment to using whole, real ingredients in her baking. Laurel's dedication to clean and health-focused recipes has not only helped her manage her autoimmune disease but has also led to the creation of Sweet Laurel as a successful brand, offering grain-free, refined sugar-free, dairy-free, and truly delicious baked goods. In this episode, Laurel talks to Jen about her journey from being diagnosed with an autoimmune disease to creating a successful bakery, the importance of using real ingredients, and Sweet Laurel's popular products.  Key Takeaways [01:44] - Laurel talks about Sweet Laurel Bakery's s'more. [02:32] - How Laurel addressed the root causes of her autoimmune disease. [10:10] - Laurel's view on anti-inflammatory eating for everyone. [13:18] - Ingredients used in Sweet Laurel's products. [16:33] - Products offered by Sweet Laurel's Bakery. [21:08] - Jen and Laurel review a Betty Crocker label. [24:47] - Jen and Laurel review a Sweet Laurel Bakery label. Quotes [04:19] - “So many things were happening to me, and I just felt like I needed to try to do better.” ~ Laurel Gallucci [11:15] - “Bread today is not what bread was 200 years ago it's like a completely different species.” ~ Laurel Gallucci [14:40] - “That is Sweet Laurel's approach. We use ingredients that are linked to whole foods.” ~ Laurel Gallucci Links  Laurel Gallucci Instagram Laurel Gallucci LinkedIn Sweet Laurel Bakery Sweet Laurel Bakery Instagram Belly Brands Foods Lovebird Cereal Outer Aisle Nutsola Plantable Kitchen Whole Foods Market Sprouts  Betty Crocker Food Rules Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

If you always feel an urge to reinvent the wheel, today I'm giving you a huge permission slip! The 2024 Rebel Rousers Calendar is officially here! Click here for more information and to place a pre-order!   About Meg & The Daily Pep! The Daily Pep! is the short, snappy and sassy podcast for creative + multi-passionate women, designed to start your day off with a compassionate bang! I'm Meg and I'm the host of The Daily Pep! and The Couragemakers Podcast and founder of The Rebel Rousers. I'm a coach, writer and all-round rebel-rouser for creative and multi-passionate women to do the things only they can do and build a wholehearted life. When I'm not recording episodes, writing bullshit-free Sunday Pep Talks to my wonderful Couragemakers community or working 1:1 with coaching clients, I'm usually covered in paint or walking my wonderfully weird cockapoo Merlin. Website | Instagram | The Couragemakers Podcast | Letters of Rebellion | Support the Daily Pep! on Patreon!    

In this episode, we delve into Philippians 3, discussing Paul's apparent change in tone from praising to seemingly boasting about his achievements. Through a relatable Betty Crocker illustration, we attempt to reconcile this perception of pride with Paul's consistent message of humility. The topic of legalism is also tackled, referencing the historical actions of the Judaizers. We discuss the restrictive do or do not do list that so often impacts people's engagement with the Church and their personal relationship with Jesus. There's also an exploration into the idea that while our actions are important, they should spring from a place of grace and freedom, not superficial outward appearances. The conversation turns joyous again while discussing Philippians 3:9b – 11 and finds balance in the pursuit of becoming more like Jesus without the pressure of reaching absolute perfection.

Struggling to fit in "me time" because you're too busy at work? It's time you stop giving 100% of yourself to the pursuit of other people's goals and start carving out time for yourself. This is your reminder that you absolutely cannot just worry about your career and your kids and think that your life is complete. You are allowed to put YOU and YOUR GOALS on the table too. Goals completely separate from the corporate ladder and how healthy your kiddo is.This is your reminder to do something for yourself today, tomorrow and every day after that without guilt and without shame. Even if you have to ask for help in order to get it done.CONNECT WITH BRITANYhttp://www.instagram.com/britanywilliamshttp://www.tiktok.com/@britanywilliams

Want to build an empire with products customers love? This episode unpacks the behind-the-scenes strategy of how Betty Crocker cracked the code to sell cake mix. You'll learn about emotional resonance in marketing, maximizing what you already have, and figuring out why customers buy in order to take your brand to the next level and increase your conversions. Tune in as Tommie and Tieron dig into psychographics, growth strategies, product positioning and more game-changing eCommerce insights in this week's episode of Scaling Uncensored.In this episode, you'll learn:How Betty Crocker cracked the emotional code to sell cake mixHow understanding emotional resonance can dramatically improve your marketingWhat it means to "unlock a universe" for your business and the first step to doing soAn exercise to figure out the emotional reasons customers buy from youHow to unlock the cheat code to create a business ecosystemHow knowing your “why factor” will allow you to properly position other productsWhat it means to build a 100-year brand that withstands generationsBe sure to check out the next episode of Scaling Uncensored and follow on social media for even more exclusive e-commerce game.For full show notes head to: nextlevelambitions.com/resources/podcasts/Resources:Join the Scaling Uncensored Podcast Discussion Group on FacebookWhere We Can Connect:Follow Us on FacebookFollow Us on InstagramCheck Out Our WebsiteCheck Out Our Other Ecommerce Marketing PodcastsIf you're enjoying this podcast we encourage you to please leave a review, share this episode with someone who needs to hear it and hit the subscribe button so you don't miss out on any future episodes! Click here to subscribe on Apple Podcasts

Kurt Ozan and Nick Tressler sit down with the one and only Shelby Raye to talk about her first year in Nashville Tennessee and the struggles and journey to get there. She is releasing her next original single “Betty Crocker” and also we have an AMAZING rendition of Parachute that she performs with Kurt (Produced […]

Today on The Rock Fight Colin and Justin address listener feedback from last weeks show including a listener spotted correction and a sport that is challenging Pickleball's dominance in the 'anyone can do it' category.Then the guys run through outdoor headlines including Justin's recent review of the Specialized Turbo Levo e-mountain bike on Adventure Journal's blog, Skratch Labs entering the instant cookie market, HOKA being the newest shoe for Karen's and Dad's everywhere and celebrating the life of Midwest Mountaineering.It's a very special Labor Day weekend episode of The Rock Fight. Hope you all get a chance to head outside and enjoy the outdoors!Please Follow or Subscribe to The Rock Fight wherever you get your podcasts and leave us a 5 star rating and review. Thank you!Have a question or comment for a future mailbag episode? Send it to myrockfight@gmail.com or send a message on Instagram or Threads.Subscribe to Adventure Journal to get more Justin Housman in your life.Support our sponsors!Head over to Gear Trade to turn your unused gear and apparel into cash money or to pick up that piece of gear you need for your next adventure! Check out Long Weekend Coffee for the best cup of coffee for your next adventure. Be sure to enter promo code 'rock10' at checkout to receive 10% off of your first order. Long Weekend Coffee...more weekend, please. Thanks for listening! THE ROCK FIGHT is a production of Rock Fight, LLC.

Behind a great meal is often a well crafted recipe. This week on Meat + Three we are opening up the cookbook to explore how foodways are preserved through text. We talk to librarians, YouTubers, cooks, publishers, about the history of cookbooks and the state of the cookbook publishing industry today. From Black cookbooks to an artist's reimagining of a community cookbook in Maine, we are reading widely. If you can't get your nose out of the cookbook, this week is for you!  Further Reading:You can check out the Maine Community Cookbook anthology here.You can view Rachel E. Church's “Women of Windy Hill” artist book here.Visit Rabelais to view a large selection of rare and out-of-print American cookbooks.  Follow Melinda Sekela's Unboxing Betty Project. Find all things Kayla Stewart here, and learn more about Ms. Emily and Gullah Geechee Home cooking here.You can find Katie Parla's latest work on her website. Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

Balls, nuts, and enough culinary innuendos to make even GBBO blush. July 2023 Themes: Independence Day (7/4) Chocolate Day (7/7) Seasonal produce Today's Menu: Dark Chocolate Hemp Energy Bites by Minimalist Baker No-Bake Triple Berry Pie by Betty Crocker (visit the Pod Appétit Substack for Meg's gelatin-free version) 7-Vegetable and “Cheese” Soup by Oh She Glows Upside-down Puff Pastry Trend from TikTok Coconut Cauliflower Tacos with Mango Slaw and Avocado Yogurt Cream by Pick Up Limes Today's Media: Is It Cake, Too? No-Recipe Road Trip with the Try Guys The Great American Baking Show _ Find Pod Appétit: Website: podappetitpodcast.com YouTube: youtube.com/@pod_appetit Twitter: @pod_appetit Instagram: @pod_appetit Facebook: podappetitpodcast Email: podappetitpodcast@gmail.com Merch: podappetit.threadless.com Newsletter: podappetit.substack.com _ Logo by: Janelle Wilke Instagram: @janelle.wilke

The boys are once again heading for Zion, this time with the Matrix: Reloaded! Join a crew and start broadcasting, because these goofs aren't simulated at all. Jokes this week include: Sam's half suit, a new media format, PS2 Keanu, a very special pie, muddin' lovin', and Colonel Sanders talks too much.

In honor of the great state of Wisconsin (currently hosting the LWML National Convention and the Lutheran Ladies' Lounge cohosts), Erin devotes her latest Recipe Card episode to a quintessential Dairyland delicacy: the cream puff.   Despite some initial trepidation, Erin shows her fellow Ladies how easy, delicious, and not-at-all-scary homemade cream puffs can actually be.   “This would not have occurred to me,” says Erin, explaining her choice, “but apparently the Wisconsin State Fair is known for cream puffs. It's a classic treat.”  For the simple Betty Crocker recipe highlighted in the episode, click here.   To learn the science behind and advanced techniques for crafting choux pastry from Serious Eats, click here.   Connect with the Lutheran Ladies on social media in The Lutheran Ladies' Lounge Facebook discussion group (facebook.com/groups/LutheranLadiesLounge) and on Instagram @lutheranladieslounge. Follow Sarah (@hymnnerd), Rachel (@rachbomberger), Erin (@erinaltered), and Bri (@grrrzevske) on Instagram! Sign up for the Lutheran Ladies' Lounge monthly e-newsletter here, and email the Ladies at lutheranladies@kfuo.org.

Our featured guest this week is the local woman who bought the home of the original "Betty Crocker" and turned it into a destination you can visit! You'll also meet "The Bonfire Bros:" two teen entrepreneurs who are doing big things in Coronado and get all the info on "Scoop San Diego" the ice cream driven event coming up in late June! Brick n Barn Bonfire Bros Scoop San Diego

As Mother's Day approaches, we are reminded of the many female role models who have shared their unconditional love, wisdom, and support. Our guests today recall their mothers and the pearls of wisdom and mom-isms they bestowed. They will also be offering sage advice to other moms and mothers-to-be.We honor and bless all the mothers, wherever they may be. If you miss your mom, please know we are sending you extra prayers and love.  To all the women in our lives who have modeled faith, friendship, and devotion, Happy Mother's Day!Special Guests:Kelly Ingraham, Denver, ColoradoKelly grew up being empowered to dream big and being told that she could become whatever she wanted to be. Now a firefighter, Kelly reflects on the encouragement that her mom gave her that helped her reach her dreams and explains why her mom is the coolest person she knows.Vicki Chlanda, St. Louis, MissouriThere are now 19 million single-mother households in the U.S., but Vicki Chlanda's story of being a single parent is like no other. Vicki's oldest was 4 and her second 2 when her quadruplets were born - and no day has been "normal" ever since. With a strong faith and quiet confidence, Vicki will leave you inspired and amazed.Michelle Motley, Rocheport, MissouriMichelle Motley had a successful career with the U.S. Department of Agriculture but now enjoys a new challenge - grandmothering. With two grandchildren under the age of two, Michelle spends two days a week caring for the babies. Inspired by the example of her own mother, Michelle offers insight and wisdom that can benefit us all. Recipes from our momsMichelle:Jewish Apple Cake2c sugar3c flour3 tsp. baking powder1 tsp. saltAdd to the above1c Wesson oil4 eggs1/2c orange juice2 tsp vanillaBeat well and add 1c chopped nutsFilling:2c sliced apples1/2c sugar1 tsp cinnamonPour ½ batter in a greased bundt pan, place ½ of apples over top and sprinkle ½ of sugar and cinnamon over apples. Pour the remaining batter over this and add the balance of apples on top. Sprinkle with remaining sugar and cinnamon. Bake at 350 for 1hr and 45 mins.This cake is typically made for Rosh Hashanah because it is dietarily acceptable due to no meat or dairy.Denise:A recipe my mom wrote in my Betty Crocker cookbook 50 years ago – still true today: “My Dear Denise, to be a good cook, follow your recipe, then add a good measure of care and love.”Kelly:Banana Sour Cream BreadNote from Mama: This is half of the original recipe that called for 4 loaves. I add 2 eggs. I don't do the 1st step of coating the pans with cinnamon and sugar. I don't measure chocolate chips. I use 1 to 2 handfuls depending on how many I want in the bread.Yield: 2 loaves2 tablespoons white sugar1/2 teaspoon ground cinnamon1/4 cup and 2 tablespoons butter1-1/2 cups white sugar1-1/2 eggs (See Comments)3 very ripe bananas, mashed8 oz container sourcream1 teaspoon vanilla extract1 teaspoon ground cinnamon1/4 teaspoon salt1-1/2 teaspoons baking soda2-1/4 cups all-purpose flourChocolate chips2/3 cup and 1 tablespoon chopped walnuts (optional)Directions:Preheat oven to 300 degrees F (150 degrees C). Grease two 7x3 inch loaf pans. In a small bowl, stir together 2 TBS white sugar and 1/2 tsp cinnamon. Dust pans lightly with cinnamon and sugar mixture.In a large bowl, cream butter and 1 1/2 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla, and cinnamon. Mix in salt, baking soda, and flour. Stir in chocolate or nuts. Divide into prepared pans.Bake for 1 hour, until a knife inserted in the center comes out clean.

Welcome back to our show! Schmidt lost control of his relationship with Cece, so he lashes out when Jess makes changes to the loft. We talk about how filthy TV apartments get in a single day and the slap fight that changed Lamorne forever. This week's True American is called Betty Crocker's Kid's Dessert. We'll each describe the greatest kid snack, and you guys can vote for the best version right now on Instagram. If you'd like to ask us a question, please send a voice memo to welcometoourshowpodcast@gmail.com. Follow us on Instagram @welcometoourshowpod.See omnystudio.com/listener for privacy information.

Welcome to the Dark History podcast. I love a good cake. And with cake mixes right from the store, you don't need a baking degree or whatever. Now if only I could actually get the cake in the oven before eating all that damn good cake batter. Maybe one day. But while you lick your spoon, let me tell you about America's homemaker, Mrs. Betty Crocker. In today's episode, we'll learn all about her life and what influenced her to become a baker. You might want to set your timer, because the amount of FRAUD in this episode will overbake anyone's cake! I don't know, I tried. Just watch. Episode Advertisers include: SkyLight Frame, Apostrophe, Squarespace, Stitch Fix US.

In this week's episode, Lisa and the gang are taste-testing over a dozen food finds that are (mostly) perfect for meal prepping! Finds like chicken breast strips from Tyson, shredded chicken from Del Real Foods, a really great sheet pan find from Betty Crocker, a go-to tuna pouch from StarKist, and SO MUCH MORE. Plus, the find of the haul, a new high-protein yogurt from Oikos! So what are you waiting for? Push play now, then when you're done, head on over to our Foodcast page for a list of all the finds mentioned in the episode!

Welcome back to our show! Schmidt lost control of his relationship with Cece, so he lashes out when Jess makes changes to the loft. We talk about how filthy TV apartments get in a single day and the slap fight that changed Lamorne forever. This week wek's True American is called Betty Crocker's Kid's Dessert. We'll each describe the greatest kid snack, and you guys can vote for the best version right now on Instagram.  See omnystudio.com/listener for privacy information.