Podcasts about Blend

Anatol Lieven discusses the institutionalization of the Ukraine war, highlighted by children being trained to fly drones in classrooms. This blend of new technology and old societal militarization creates a "bloodless war" perception, potentially making conflict psychologically easier. He also addresses the argument that "stagnating states" are militarizing to maintain power, fueling conflicts and reasserting spheres of influence (a "new economic Monroe Doctrine"). The US is critically involved, enabling Ukrainian targeting capabilities. 1940

Anatol Lieven discusses the institutionalization of the Ukraine war, highlighted by children being trained to fly drones in classrooms. This blend of new technology and old societal militarization creates a "bloodless war" perception, potentially making conflict psychologically easier. He also addresses the argument that "stagnating states" are militarizing to maintain power, fueling conflicts and reasserting spheres of influence (a "new economic Monroe Doctrine"). The US is critically involved, enabling Ukrainian targeting capabilities.

House , vocal house , tech house ⚡️Like the Show? Click the [Repost] ↻ button so more people can hear it!

Penelope just launched their first-ever Cigar Blend release, Chapter 1, and it's already got people talking.In this Arsenic Culture review, Matt and Jason sit down with Penelope's newest limited release to see if the hype is justified. From the aroma to the finish, we break down how Chapter 1 compares to Penelope's core lineup, what makes it stand out, and whether this debut blend hints at a new powerhouse series in the making.A promising first step… or just a cigar-themed gimmick?#PenelopeBourbon #CigarBlend #BourbonReview #ArsenicCulturehttps://www.youtube.com/@arsenicculturehttps://instagram.com/arsenicculturehttps://tiktok.com/@arsenicculturehttps://www.facebook.com/arsenicculture/https://x.com/arsenicculture

Maybe tonight, we'll stick to the script? Ha! What script?! Welcome back to another round with your Brothers in Arms! Tonight we begin by rolling de dice, can you believe it?, SEC Cocktail Party, kibosh - spell it, thank you interwebs, you're silent but deadly, New York marathon, I love you too, kibosh the tchotchke, she googles, that's good news, Dreamcast is listening, went down taking his shoes off, we have always been a Nintendo house, survived after Kitty puked on it, I make my own friends!, bonded over a dead pet joke, kids named after the X-Men, hip thrusts, Super Bowl Siri Search, gaining weight after pooping, trick or treating on Base, the naked mole rat backed out, kickball tournament, Peet's Coffee Major Dickinson's Blend, this or that, similar people, shout out to Teen Vogue, sometimes you have to threaten, Stick. British undies and turkey thawing techniques, and a smattering of well-used Dad Jokes. All this with an unhealthy dose of ads on this week's episode of Brothers in Arms!   Where you can reach us: YouTube: BrothersinArmsPodcast Instagram: Yourbrothersinarmspodcast Twitter: @YourBIAPodcast Gmail: yourbrothersinarmspodcast@gmail.com Twitch: Twitch.tv/brothersinarmspodcast (schedule varies due to life) Website: https://brothersinarms.podbean.com

Mentioned in this episode:join my 2025 AMA seriesLearn more about my products and services:explore my 1:1 coaching practicelearn more about my coach training programcheck out my PM by Design training programjoin my 2025 AMA seriesjoin Prolific, my online community devoted to meaningful productivitylearn more about the Blend by Design online coursecheck out my SoTL by Design online coursePlease offer your feedback about the show or ideas for future episodes and topics by emailing me. You can also come find me on Instagram!If you listen to the podcast on Apple Podcasts, please take a moment to rate and/or review the show.

Dr. Zink brings over 16 years of expertise as a board-certified adult psychiatrist. Her passion is helping women struggling with anxiety, depression, insomnia, or hormonal mood changes related to pregnancy, postpartum, and perimenopause feel like their best selves again. She completed rigorous premedical and medical education at Princeton and Georgetown, followed by specialty psychiatric training at UC San Diego. With a special focus on reproductive and integrative psychiatry, Dr. Zink is deeply knowledgeable about traditional psychiatric medicine and research-backed natural and complementary interventions. She has published articles and content about perinatal psychiatry and regularly provides didactic trainings on the topic to local medical school and residency training programs. She is accepting new patients in her private practice EleMental Integrative Psychiatry in Linwood, NJ. Some of the topics we discussed were:Dr. Zink's journey to where she is now with her reproductive psychiatry clinicThe additional integrative psychiatry part of Dr. Zink's practiceCommonly used and best studied natural supplements that can potentially help with mood and anxietyHow to properly benefit from omega-3 fish oils, folic acid, vitamin D, magnesium, vitamin B6, ashwagandha, L-theanine, oral lavender, S-adenosylmethionine (SAMe)Commonly used and best studied natural supplements that can potentially help with focus And more!Learn more about me or schedule a FREE coaching call:https://www.joyfulsuccessliving.com/ Join the Voices of Women Physicians Facebook Group:https://www.facebook.com/groups/190596326343825/ Connect with Dr. Zink: Email:drzink@elementalintegrativepsych.com Website:https://elementalintegrativepsych.com/  Instagram:@elemental_integrative_psych Facebook:EleMental Integrative Psychiatry 

DJ ILYA LAVROV booking: taplink.cc/djilyalavrov

Fluent Fiction - Spanish: A Harmonious Blend: Art and Science on Día de los Muertos Find the full episode transcript, vocabulary words, and more:fluentfiction.com/es/episode/2025-11-02-23-34-01-es Story Transcript:Es: El aire fresco de otoño llenaba el Museo de Ciencias.En: The fresh autumn air filled the Museo de Ciencias.Es: Afuera, las hojas caídas crujían bajo los pies de las familias que entraban.En: Outside, the fallen leaves crunched under the feet of the families entering.Es: Dentro, el museo vibraba con el sonido de niños corriendo y risas alegres.En: Inside, the museum vibrated with the sound of children running and cheerful laughter.Es: Las decoraciones de papel picado y guirnaldas de flores de cempasúchil decoraban las paredes, recordando a todos que se acercaba el Día de los Muertos.En: The paper picado decorations and garlands of flores de cempasúchil adorned the walls, reminding everyone that the Día de los Muertos was approaching.Es: Isabel, una artista que amaba los colores y las tradiciones de esta festividad, caminaba pensativa por los pasillos.En: Isabel, an artist who loved the colors and traditions of this festival, walked thoughtfully through the halls.Es: Su objetivo era encontrar un recuerdo único para inspirar su próxima obra de arte.En: Her goal was to find a unique souvenir to inspire her next artwork.Es: Quería algo que combinara su amor por la ciencia con su herencia cultural, en honor a su abuela fallecida.En: She wanted something that combined her love of science with her cultural heritage, in honor of her deceased grandmother.Es: A su lado estaban Juan y Mariana, sus amigos.En: Beside her were Juan and Mariana, her friends.Es: Juan trabajaba como encargado de la tienda de regalos del museo y siempre tenía buenas ideas.En: Juan worked as the manager of the museum's gift shop and always had good ideas.Es: Mariana, con su entusiasmo contagioso, les animaba a buscar por todos lados.En: Mariana, with her contagious enthusiasm, encouraged them to search everywhere.Es: “¡Mira estos esqueletos de juguete!En: "Look at these toy skeletons!"Es: ” exclamó Mariana, emocionada.En: Mariana exclaimed excitedly.Es: Pero Isabel no estaba satisfecha.En: But Isabel was not satisfied.Es: Los recuerdos eran bonitos, pero no tenían el toque científico que buscaba.En: The souvenirs were nice, but they lacked the scientific touch she was looking for.Es: “Quiero algo más especial,” les explicó Isabel.En: "I want something more special," Isabel explained to them.Es: “Algo que mezcle la ciencia con el arte del Día de los Muertos.En: "Something that mixes science with the art of Día de los Muertos."Es: ”Juan, siempre dispuesto a ayudar, tuvo una idea.En: Juan, always ready to help, had an idea.Es: “¿Y si creamos algo juntos?En: "What if we create something together?"Es: ” le propuso.En: he proposed.Es: “Podemos usar los materiales de la tienda y mis herramientas.En: "We can use the materials from the shop and my tools."Es: ”Isabel sonrió, agradecida.En: Isabel smiled, grateful.Es: Se dirigieron al taller del museo, donde Juan guardaba sus suministros.En: They headed to the museum's workshop, where Juan kept his supplies.Es: Se pusieron a trabajar, Isabel dibujando bocetos y Juan moldeando las piezas.En: They got to work, with Isabel drawing sketches and Juan molding the pieces.Es: Crearon una escultura vibrante: un cráneo de calavera con motivos de moléculas alrededor, rodeado de pétalos de cempasúchil.En: They created a vibrant sculpture: a skull with molecular motifs around it, surrounded by pétalos de cempasúchil.Es: La colaboración fue un éxito.En: The collaboration was a success.Es: La escultura capturaba a la perfección la mezcla de ciencia y cultura que Isabel deseaba.En: The sculpture perfectly captured the blend of science and culture that Isabel desired.Es: El museo decidió exhibir la obra en la sección dedicada al Día de los Muertos.En: The museum decided to exhibit the piece in the section dedicated to the Día de los Muertos.Es: Isabel, observando su creación, sintió una profunda satisfacción.En: Isabel, observing her creation, felt a deep satisfaction.Es: Entendió que a veces, trabajar juntos lleva a nuevas posibilidades.En: She understood that sometimes, working together leads to new possibilities.Es: La gente, maravillada, admiraba la combinación de elementos que ella había soñado.En: People, amazed, admired the combination of elements she had dreamed of.Es: Mientras las hojas de otoño caían suavemente, Isabel sabía que había logrado honrar a su abuela de una manera única, uniendo sus dos pasiones en una sola obra de arte.En: As the autumn leaves fell gently, Isabel knew she had managed to honor her grandmother in a unique way, uniting her two passions in a single work of art. Vocabulary Words:the air: el airethe leaves: las hojasthe autumn: el otoñothe museum: el museothe garlands: las guirnaldasthe decorations: las decoracionesthe laughter: las risasthe hallways: los pasillosthe souvenir: el recuerdothe heritage: la herenciathe manager: el encargadothe enthusiasm: el entusiasmothe collaboration: la colaboraciónthe sculpture: la esculturathe success: el éxitothe workshop: el tallerthe supplies: los suministrosthe sketch: el bocetothe petals: los pétalosthe possibilities: las posibilidadesvibrant: vibrantethoughtfully: pensativaexcitedly: emocionadagrateful: agradecidacontagious: contagiosoto admire: admirarto combine: combinarto encourage: animarto honor: honrarto remind: recordar

 Green SmoothiesHow to have a substantial breakfast or snack that is so healthy… For breakfast make a smoothie (in a blender) with only fruits (no avocado) add some ripe bananas to it, to satisfy your appetite and a little bit water. It will be digested in 20 to 30min, and you have all the nutrition like the enzymes and the vitamins …  A regular bread with cheese needs up to 8 hours for the digestion… What is about the proteins? The human body needs very fewer proteins, in the mother's milk is only 1.5% proteins, and a baby needs proteins very much. This means 10g/day is enough, the bananas have up to 10% proteins. Now I am in Mexico, and I bought for $50 the Nutri Ninja Pro (Nutri Ninja is the very best small blender, comparable with the high-speed blender).With this blender you can blend all of your fresh vegetables or fruits like a smooth beverage or pulp; that is easy to digest and so excellent for your health… For instance, have you tried to eat raw red beet…? Not so tasty… then you blend it with avocado, tomatoes, and yogurt and it is delicious; and for your baby, it is the best what you can do, after the scandal from Athlete…  Blend the fruits and vegetables to a pulp, eat it and see what happens… Try homemade noodles (fresh noodles) with a fresh blended, uncooked avocado-tomato-vegetable sauce…  The next days watch your toilet… Your bowels will also produce smooth … If we want to work effectively, be healthy and enjoy our life - with bad food we can't do that.  If we usually eat these industrially processed food or fast food (Pizza, hamburgers,…), then our body doesn't gain any enzymes and maybe at best only synthetic vitamins (vitamins can't be digested without the enzymes). This makes our body week. The computer expert used the term  Gigomat…. Garbage input … Garbage output… If we want an excellent output for our body, then we have to give our body healthy food with enzymes and vitamins, enough body exercise and sufficient time to rest…. Also, we eat too fast our food… This means usually we should chew 36 times the food that is coming in our mouth… So that we have already predigested the food. Honestly, do you chew 36 times on every bite you take in your mouth? If we chew really good, then we get only 10% of the nutrition. With the high-speed blender, we gain much more of the nutrition inside of the food… With juicing, we can get up to 99% of the nutrition. Be healthy and then you can enjoy your life much better. My video: What is a great breakfast? https://youtu.be/2I5n5azzSkwMy Audio: https://divinesuccess.net/wp-content/uploads/2021/Podcast.A/what-is-a-great-breakfast.mp3

Hybrid Selling - When to Go Digital, When to Go Live, and How to Blend Both by Sales Chat Show

You've heard me preach about the power of good fats, and this week, I finally sat down with the man who literally started the good‑oil movement: Udo Erasmus, creator of the legendary Udo's 3‑6‑9 Blend and author of Fats That Heal, Fats That Kill. We're busting myths left and right in this one. Remember when we thought fat‑free was the holy grail? Yeah… about that. Udo and I dig into: ·      Why your "healthy" oils might secretly be wrecking your hormones, joints, and mood ·      The truth about "cold‑pressed" labels (spoiler: it's mostly marketing fluff) ·      Which oils actually belong in your kitchen, and which should head straight for the trash ·      The connection between good fats, glowing skin, and better brain function How slowing down, eating closer to nature, and giving your body what it actually needs can change everything Udo also shares a story that'll blow your mind, how getting poisoned by pesticides made him realize our health is completely our responsibility… and how the oil industry has it all backward when it comes to what's "healthy." And of course, we end on my favorite note: why the right mindset matters just as much as what's on your plate. Key Takeaway: If your skin's dry, your energy's low, or your mood's funky, it might not be age, it might be your oils. Hit play, grab your notebook, and maybe a spoonful of good fat. Your body's ready for an upgrade, and this conversation will make you look at your pantry (and your frying pan) in a whole new way. Ready to feel amazing this season without overcomplicating your health? Take my free quiz "Is Your Metabolism Tired AF?" and find out what your body actually needs to thrive. Take the quiz now → https://www.fitgirlmagic.com/metabolism-makeover-_podcast Links Your body needs an oil change https://www.amazon.com/dp/B0F7J3YJD7 Facebook: https://www.facebook.com/theudoerasmus Instagram: Instagram: https://www.instagram.com/udoerasmus/ Facebook group https://www.facebook.com/groups/fitgirlmagic Free Resources: https://www.fitgirlmagic.com/freeresources_podcast Website:  http://www.kimbarnesjefferson.com 

Thelema Mountain Red is a smooth and vibrant blend from Thelema Mountain Vineyards in Stellenbosch, crafted from Shiraz, Petit Verdot, and Grenache grapes grown on the cool slopes of the Simonsberg. Aged for 18 months in French oak barrels, it reveals aromas of ripe black fruit, mulberries, plums, and warm spice, with a soft, juicy palate and well-rounded tannins. This 2021 vintage, awarded 92 points at the International Wine Challenge, offers an easy-drinking yet elegant red that pairs beautifully with pizza, braai dishes, or light to medium-flavoured meals. Radio Life & Style on Facebook · The Morning Show Sponsor: Excellerate Security

Take our free English-level quiz here to find out what your current English level is.  Do you love All Ears English?  Try our other podcasts here: Business English Podcast: Improve your Business English with 3 episodes per week, featuring Lindsay, Michelle, and Aubrey IELTS Energy Podcast: Learn IELTS from a former Examiner and achieve your Band 7 or higher, featuring Lindsay McMahon and Aubrey Carter with Jessica Beck in previous episodes Visit our website here or https://lnk.to/website-sn If you love this podcast, hit the follow button now so that you don't miss five fresh and fun episodes every single week.  Don't forget to leave us a review wherever you listen to the show. Send your English question or episode topic idea to support@allearsenglish.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

Our featured interview tonight is with pipe maker Garret Woo. He has an undergraduate degree in Classics from UC Santa Barbara. He was a teacher for a while, and then a private investigator working with his dad that is a former FBI agent. Now he is a durometer technician and pipemaker living in West LA. He started smoking pipes when he was 18 years old. At the top of the show in Pipe Parts, Brian answers a listener's question on how to smooth down a blend.

Learn more about my products and services:explore my 1:1 coaching practicelearn more about my coach training programcheck out my PM by Design training programjoin my 2025 AMA seriesjoin Prolific, my online community devoted to meaningful productivitylearn more about the Blend by Design online coursecheck out my SoTL by Design online coursePlease offer your feedback about the show or ideas for future episodes and topics by emailing me. You can also come find me on Instagram!If you listen to the podcast on Apple Podcasts, please take a moment to rate and/or review the show.

In this episode of Wine Behind the Scenes, Laurel Simmons is joined by Andrea Kaiser, founder of Drea's Wine Co. and daughter of the legendary winemaker Karl J. Kaiser, co-founder of Inniskillin Wines. Andrea shares her incredible journey, from growing up in the vineyards of Niagara-on-the-Lake to launching her own boutique label in tribute to her father. This heartfelt and inspiring episode explores the challenges of building a wine brand from scratch, the evolution of Niagara's wine scene, and the importance of supporting local producers. Andrea opens up about her career in marketing, her deep-rooted passion for wine, and the powerful legacy she carries forward.   They also touch on how global wine trends are influencing local business, what it means to create "single-vineyard, small-batch" wines, and how Ontario wines are earning international acclaim.   What You'll Learn: How Andrea Kaiser built Drea's Wine Co. from the ground up The story behind her father, Karl J. Kaiser, and his impact on Canadian winemaking What it means to produce "single-vineyard, small-batch" wines Challenges and opportunities in Niagara's evolving wine industry The importance of local support in a globally competitive market How to recognize premium wines in a saturated market Why storytelling and legacy matter in branding Tips for aspiring wine entrepreneurs Andrea (Drea) Kaiser is a marketing veteran, educator, hospitality expert, and Niagara Regional Councillor. With over 30 years of experience in the wine and tourism industry, she has led marketing for Reif Estate Winery, chaired the Wineries of Niagara-on-the-Lake, and taught at Niagara College. Andrea launched Drea's Wine Co. in honour of her late father, Karl J. Kaiser, one of Canada's most celebrated winemakers.   Her boutique winery produces award-winning wines that have received international acclaim, including mentions from Decanter, Jancis Robinson, and even placement in Michelin-starred restaurants.   She continues to advocate for sustainable winemaking, wine education, and local food culture, all while championing Niagara wines on the global stage. Listen now at: www.winebehindthescenes.com

Guest post by Yasmin Vorajee If you run your own business - whether you're a coach, consultant, or service provider - you've probably felt how quickly things can change online. One week, your posts are flying; the next, the algorithm shifts and visibility drops overnight. A platform you've relied on for years suddenly changes its rules. And all that effort building an audience can feel like it's hanging by a thread. That's why future-proofing your business isn't a luxury - it's essential. It's about creating a business that still brings in clients, income, and opportunities no matter what happens online. One that's built on solid foundations, you control - not borrowed attention. And it all starts here. 1. Build an Ecosystem You Own When you rely entirely on social media, you're renting space on someone else's land. Future-proofing begins by building what you own - your email list, your website, and your digital assets. These are the foundations that give you stability and control, even when the online landscape changes. They're how you build lasting relationships with your audience - directly, personally, and on your own terms. 2. Craft a Message That Moves With You Platforms change. Your message shouldn't. Your message is the thread that travels with you anywhere - from a post to a podcast to a stage. A strong, clear message cuts through the noise and makes your business recognisable, no matter where people find you. It's the story you keep telling: who you help, how you help, and the difference your work makes. Clarity never goes out of style. 3. Turn Your Expertise Into a Signature Framework When your expertise becomes a framework or process, you're no longer competing on trends - you're leading with ideas. Frameworks make you memorable. They give structure to your brilliance and make it easy for people to trust what you do. This is how your business becomes bigger than you - it turns into a body of work that lasts. 4. Build Systems That Create Leverage The most resilient businesses aren't the busiest - they're the best designed. Think automation, not exhaustion. A future-proof business has simple systems that nurture leads, deliver value, and generate sales - even when you're offline. Automated emails, repurposed content, digital assets that sell - these are the quiet engines that keep your business moving while you take time off. 5. Diversify How People Find You Visibility should be layered, not linear. Don't rely on one discovery source. Blend search-based visibility (like blogs, YouTube, or podcasts) with connection-based growth (collaborations, interviews, and referrals). This approach creates stability and reach. When one source slows down, another keeps your business visible. 6. Multiply How You Monetise Your core transformation - the result your clients get - can take many forms: a course, a program, a workshop, or a digital product. Future-proofing means creating multiple ways to buy - all connected to the same message and expertise. That's how you build consistent revenue and long-term sustainability, without reinventing your business every few months. 7. Stay Adaptable - Inside and Out No system can replace the ability to stay calm and clear when things change. The entrepreneurs who last are the ones who can hold their nerve - they lead themselves first. That's why future-proofing isn't just about systems; it's about self-trust. The more grounded and adaptable you are, the more freedom your business gives you. 8. Keep Refining and Reinventing Finally, treat your business like a living thing - it grows, evolves, and occasionally needs pruning. Review your data. Listen to your clients. Refine your message. Adjust your strategy. Businesses that last don't cling to what used to work. They stay alert, curious, and willing to evolve. The Bottom Line A future-proof business is one that works even when you step away. It's powered by ownership, clarity, leverage, and adaptability. Because freedom isn't found in chasin...

When fundraising meets humanity, transformation follows—and few express that better than Tammy Zonker, founder of Fundraising Transformed and author of Calling All Heroes. In this powerful episode, host Julia C. Patrick engages Tammy in a deep conversation about reimagining philanthropy through what she calls a human-centered mindset—a new evolution beyond donor- or community-centric models.Tammy explains, “The human-centered mindset is fundamentally about recognizing that everyone involved in the philanthropic process brings unique value—lived experience, expertise, and contribution—all of which deserve to be respected and valued.” That respect, she notes, comes alive through five principles: listening, empathy, belonging, shared values, and authentic partnership. Each principle is deceptively simple but radically powerful in a world that's become more divided and transactional.After 17 years leading Fundraising Transformed, Tammy has seen the shift from transactional giving toward connection-based relationships that sustain missions, not just budgets. Yet, she reminds us that even well-intentioned donor-centered models can reinforce inequity when organizations let large gifts steer mission or silence truth. “We never had the courage to course-correct because we feared losing the funding,” she says candidly—a line that will resonate with fundraisers everywhere.Her solution? Blend the best of both approaches. Donor-centered fundraising taught gratitude and impact reporting; community-centered fundraising elevated justice and inclusion. A human-centered model marries both, removing ego, flattening hierarchy, and restoring empathy across every role—donor, volunteer, staff, and participant.Tammy ties this philosophy to the real data crisis in philanthropy: donor retention at just 43% overall and a mere 19% for first-time givers. With fewer households donating each year, she warns that philanthropy risks becoming an elite sport. Instead, she advocates re-elevating small monthly donors, volunteers, and advocates whose collective action drives real change.The episode ends on a liberating message for nonprofit professionals: progress over perfection. Perfection, Tammy insists, “is overrated.” Real leadership requires risk, humility, and innovation—and that means acting, failing, learning, and trying again.In a time when empathy often feels endangered, Calling All Heroes reminds us that every fundraiser, donor, and community member has a heroic role to play. Humanity, it seems, is the most sustainable fundraising strategy of all.Find us Live daily on YouTube!Find us Live daily on LinkedIn!Find us Live daily on X: @Nonprofit_ShowOur national co-hosts and amazing guests discuss management, money and missions of nonprofits! 12:30pm ET 11:30am CT 10:30am MT 9:30am PTSend us your ideas for Show Guests or Topics: HelpDesk@AmericanNonprofitAcademy.comVisit us on the web:The Nonprofit Show

Purchase on Bookshop: https://bit.ly/47we0tkShare, rate, & review the podcast, and follow Zibby on Instagram @zibbyowens!** Follow @totallybookedwithzibby on Instagram for listening guides and more. **(Music by Morning Moon Music. Sound editing by TexturesSound. To inquire about advertising, please contact allie.gallo@acast.com.) Hosted on Acast. See acast.com/privacy for more information.

DJ ILYA LAVROV booking: taplink.cc/djilyalavrov

Brian closes out October with a pragmatic pivot on the cabin build: muddy roads, house-wrap check, and clearing a new ground-mount solar field while mapping the balance-of-system parts and a booster-pump water setup. Then it's a look at 3I/ATLAS as it nears perihelion—sorting signal from noise—and a thought-experiment on a SNAP/EBT shutdown and what that could mean for everyday life. All with a hot cup of Food Forest Farms' Survivors Blend (Aces & Eights).Partners & resourcesSignature Solar: https://signaturesolar.com/?ref=LOTSBlockstream Jade & Jade Plus: https://store.blockstream.com/?code=TheLOTSProjectComfrey Roots (ship Mondays): https://comfreyroots.comFood Forest Farms (code LOTS10): https://foodforestfarms.comRead the companion post: thelotsproject.com/episode861Affiliate disclosure: I may earn a commission from qualifying purchases; it doesn't cost you extra and helps keep the show ad-free(-ish). Thanks!

I’ve never told my mum this ... What collapsed States of origin Australia’s most ocker voice Blend it like Ben, Liam & Belle Second chance talkback We crown our Oasis winner See omnystudio.com/listener for privacy information.

DJ ILYA LAVROV booking: taplink.cc/djilyalavrov

Podcast Summary: Wine Road Episode 238 Welcome to Episode 238 of the Wine Road podcast, hosted by Marcy Gordon and Beth Costa, with special thanks to Ron Rubin and River Road Family Vineyards and Winery for their support. This episode features guests Elena Diamond, Direct Sales and Hospitality Manager, and John Duckett, Winemaker at Trione Vineyards and Winery. Highlights: Introduction (0:49 - 1:12): Elena and John join the show to discuss Trione Vineyards and Winery. They clarify the pronunciation of "Trione" and share a laugh about common mispronunciations. John's First Vintage (1:16 - 2:32): John shares the story of his first vintage at Trione, a 2023 Cabernet Franc. This small-lot wine, bottled exclusively for wine club members, represents his first red wine under his winemaking leadership. He explains the decision to keep this special lot separate from their usual Henry's Blend. John's Journey to Winemaking (2:47 - 4:13): John recounts his unique path to winemaking, starting as a competitive swimmer at UC Davis before discovering the viticulture program through a table grape growing class. He reflects on his 12 years at Jordan Winery before joining Trione in 2023. Trione's History (8:24 - 10:30): The Trione family has been a part of Sonoma County since 1947. John shares how Henry Trione started in mortgages and later invested in land and vineyards, eventually amassing 1,000 acres (now 600). The family's contributions to the community include the 5,000-acre Trione Annadel State Park and other philanthropic efforts. Winery Experiences (11:31 - 13:23): Elena and John discuss the unique tasting experiences at Trione, including vineyard tours via golf carts and curated flights showcasing wines from their various vineyard properties across Sonoma County. They emphasize the importance of connecting visitors to the land and the winemaking process. Upcoming Events (18:02 - 23:00): Trione is hosting several events, including: Aroma, Sensory, and Blind Tasting (November 8th): Guests will use black glasses to train their senses and identify wine aromas. Barrel Demonstration (December 13th): A live demonstration of barrel-making and toasting. Soups and Sweaters Soiree (December 6th): A casual, fun event with wine and seasonal vibes. Trione's Small Production (26:09 - 29:03): Despite its impressive facilities, Trione is a boutique winery producing only 7,000 cases annually. They focus on five main wines: Sauvignon Blanc, Chardonnay, Pinot Noir, Henry's Blend, and Block 21 Cabernet Sauvignon. John highlights their meticulous vineyard management and commitment to showcasing the unique characteristics of their vineyards. Community and Fun (33:03 - 37:00): Elena and John share their love for Sonoma County, from coastal trips to farmer's markets. They also discuss Trione's casual, welcoming atmosphere, encouraging locals and visitors to enjoy picnics, bocce, and wine in their beautiful setting. Closing Notes (38:00 - 39:46): Beth highlights the Healdsburg Inn on the Plaza as a great lodging option and reminds listeners about the upcoming Wine & Food Affair (November 1-2), featuring wine and food pairings at 50 wineries. This episode captures the passion, history, and community spirit of Trione Vineyards and Winery, making it a must-visit destination in Sonoma County. Thanks to: Ron Rubin and River Road Family Vineyards & Winery – for their financial support Richard Ross and Threshold Studios – for making us sound so darn good! Links from today: Trione Vineyards & Winery Annadel State Park Bodega Head  Healdsburg Inn on the Plaza Wine & Food Affair              

Mentioned in this episode:my 1:1 coaching practicemy coach training programmy recent co-edited volume on coaching in higher educationLearn more about my products and services:explore my 1:1 coaching practicelearn more about my coach training programcheck out my PM by Design training programjoin my 2025 AMA seriesjoin Prolific, my online community devoted to meaningful productivitylearn more about the Blend by Design online coursecheck out my SoTL by Design online coursePlease offer your feedback about the show or ideas for future episodes and topics by emailing me. You can also come find me on Instagram!If you listen to the podcast on Apple Podcasts, please take a moment to rate and/or review the show.

Дорогие друзья. Сегодня Вас ждёт горячий микс, состоящий из хитов российской и зарубежной музыкальной сцены в ремиксах, Blend'ах и Edit'ах от: Dj Serzhikwen, Alex Shik, GIVEMEACORN, Dj Ninja MLS, JONYFACE, Makhno, PSPROJECT & NICKY ONE, Eddie G, KIRILLSLEM, Silver Ace, ASEM, DJ Baur, DJ Dimitri Juice, Denis Misharov & Red Line, HARDOVICH & SULIM, Mixon Spencer & Kuriev, Max Roven & Ruslan, DJ Smell, Andy Shik & Roman Vertigo. И это только первая часть. Следите за анонсами. Поехали! TRACKLIST: 01. Mona & Olmega - Иордан (Dj Serzhikwen Blend) 02. Иракли – Так не бывает (Alex Shik Remix) 03. SABI, MIA BOYKA x Silver Ace - Базовый минимум (Dj Serzhikwen Blend) 04. Röyksopp - What Else Is There? (GIVEMEACORN Remix) 05. Inna - No fire (Dj Ninja MLS Remix) 06. Jakone & Kalina & REFLEX X Max Flame & Dacks - Потому что не было тебя (JONYFACE BLEND) 07. Мальбэк feat. Сюзанна x Alex Shu - Гипнозы (Makhno Blend) 08. SQWOZ BAB - ROMANTIC (PSPROJECT & NICKY ONE Remix) 09. Надежда Гайдукевич - Что-то на богатом, что-то на красивом (Eddie G Remix) 10. Bon Jovi X Misha Plein & So Green - It's my life (JONYFACE BLEND) 11. Ida Corr & Fedde Le Grand x Katusha Svoboda - Let Me Think About It (KIRILLSLEM Blend) 12. Mujeva - Не ищи (Silver Ace Remix) 13. Gorilla Zippo - Танцую до утра (ASEM Remix) 14. Полина Ростова x RADIOTIK & PSPROJECT - Падала звезда (Makhno Blend) 15. Abba & Hawk & Eddie G - Gimme Gimme (DJ Baur Tech Edit) 16. Pitbull x DBL & NEXBOY - Hotel Room Service (KIRILLSLEM Blend) 17. Bahtin VS Agus Zack & Basslovd - Целовала (DJ Dimitri Juice Mash-Up) 18. Оксана Ковалевская, Турбомода - Любимый трек (Denis Misharov & Red Line Remix) 19. Carla's Dreams – Sub Pielea Mea (HARDOVICH & SULIM REMIX) 20. Laurent Wolf x Kdu Ferreira - No Stress (Mixon Spencer & Kuriev Blend) 21. BAGAUHOM - Mortal Kombat 2 (Dmitry Air Remix ver.2.0 ) 22. Крыли - BOLT (Max Roven & Ruslan Kam Edit) 23. Мохито - Наступит день (DJ Smell Extended Remix) 24. Lil Pump, MARGO - Kukareku (Andy Shik & Roman Vertigo Edit) ▶ PromoDJ: promodj.com/aeroritmix ▶ VK: vk.com/public204888851 ▶ Telegram-канал: aeroritmixmuzik t.me/aeroritmixmuzik Подписывайтесь на мой подкаст (Subscribe to My Podcast): ● Apple Podcasts - podcasts.apple.com/ru/podcast/… ● Pocket Casts - pca.st/drpc1gfj Слушайте и наслаждайтесь! Listen & Enjoy! From Russia with Love!

Did your mate throw you under the bus? Impossible phoner – Have you won a gold medal? Oasis – that was quick Did you mess with your ex? Blend it like Ben, Liam & Belle Join the Pod Squad Listen Live on the Nova Player App Follow us on Instagram - TikTok - Facebook - SnapchatSee omnystudio.com/listener for privacy information.

The Hartford Business Journal's Greg Bordonaro covers the new leader of Hartford's top economic development agency, CRDA, and also an important settlement over a major office building valuation and what it may foreshadow. Along with how a major backlog in CT courts is leading to a rise in alternative dispute resolution.Finally, we end on the supplier impact of a major contract for Sikorsky.

Fluent Fiction - Danish: Reviving Dortheas Bageri: A Blend of Tradition and Innovation Find the full episode transcript, vocabulary words, and more:fluentfiction.com/da/episode/2025-10-19-07-38-20-da Story Transcript:Da: I skyggen af Københavns brostensbelagte gader, hvor efterårsbrisen leger med de gyldne blade, lå en lille bagerforretning.En: In the shadow of København's cobblestone streets, where the autumn breeze plays with the golden leaves, there lay a small bakery.Da: Dortheas Bageri havde stået her i generationer.En: Dortheas Bageri had stood here for generations.Da: Jens, en ung bageekspert med melstøv i sit krøllede hår, stirrede på det gamle, gulnede papir i sine hænder.En: Jens, a young baking expert with flour dust in his curly hair, stared at the old, yellowed paper in his hands.Da: Det var en opskrift.En: It was a recipe.Da: En familiehemmelighed gemt væk i en kiste af minder.En: A family secret hidden away in a chest of memories.Da: Jens vidste, at bageriet stod på kanten af lukning.En: Jens knew that the bakery was on the brink of closing.Da: Kunderne var blevet færre, og konkurrenterne mange.En: Customers had become fewer, and competitors were many.Da: Men her, i de sirligt krøllede ord, så han en chance.En: But here, in the neatly curled words, he saw a chance.Da: "Kan det bringe liv tilbage til bageriet?"En: "Can this bring life back to the bakery?"Da: tænkte Jens.En: thought Jens.Da: Hans søster, Signe, sad ved vindueskarmen, mens hun drak en kop varm kaffe.En: His sister, Signe, sat by the windowsill, sipping a cup of hot coffee.Da: "Jens," sagde hun tankefuldt, "verden har ændret sig.En: "Jens," she said thoughtfully, "the world has changed.Da: Vi skal ændre os med den.En: We must change with it.Da: Folk vil have nye ting.En: People want new things.Da: Måske bør vi tænke på sundere lækkerier eller glutenfri alternativer?"En: Perhaps we should think about healthier treats or gluten-free alternatives?"Da: "Men traditionen!"En: "But the tradition!"Da: indvendte Jens, mens han krammede opskriften tættere.En: Jens objected, clutching the recipe closer.Da: "Det her er vores arv!"En: "This is our heritage!"Da: Maren, en ven af familien og ejeren af en anden bagerbutik længere nede ad gaden, trådte ind med et elegant vink.En: Maren, a family friend and owner of another bakery further down the street, entered with an elegant wave.Da: "Konkurrencen er hård i øjeblikket," sagde Maren med et skarpt blik.En: "The competition is tough right now," said Maren with a sharp look.Da: "Måske kunne vi slå os sammen og tilbyde noget unikt?"En: "Maybe we could join forces and offer something unique?"Da: Jens vidste, at Marens bageri gik godt.En: Jens knew that Maren's bakery was doing well.Da: Hinsides konkurrence kunne hun være en allieret eller en rival.En: Beyond competition, she could be an ally or a rival.Da: Konflikten brød ud mellem de tre om det bedste fremtidige skridt.En: The conflict broke out among the three about the best future step.Da: Efter mange diskussioner, blev de enige om at arrangere en event.En: After many discussions, they agreed to arrange an event.Da: En smagning i kvarterets forsamlingshus, hvor både den gamle opskrift og Signes nye bageridéer ville blive præsenteret.En: A tasting at the neighborhood's community house, where both the old recipe and Signe's new baking ideas would be presented.Da: Den københavnske luft blev fyldt med duftene af kardemomme, kanel og nybagt brød.En: The Københavns air filled with scents of cardamom, cinnamon, and freshly baked bread.Da: På dagen for begivenheden strømmede nabolagets indbyggere til.En: On the day of the event, the neighborhood's residents flocked in.Da: Børnene løb rundt med små kanelrokker i hænderne, imens de voksne nippede til rykende kopper af Marens signatur-grødboller.En: The children ran around with small cinnamon cookies in hand, while the adults sipped steaming cups of Maren's signature porridge rolls.Da: Jens havde aldrig set så mange ansigter i bageriet.En: Jens had never seen so many faces in the bakery.Da: "Kombinationen er perfekt!"En: "The combination is perfect!"Da: udbrød en ældre herre.En: exclaimed an older gentleman.Da: Sådan en eftermiddag rygtedes det hurtigt om den nye, men samtidig nostalgiske oplevelse i nabolaget.En: Such an afternoon, the word quickly spread about the new, yet nostalgic experience in the neighborhood.Da: Jens indså, at fortiden og fremtiden kunne gå hånd i hånd.En: Jens realized that the past and future could go hand in hand.Da: Ved afslutningen på dagen gik Jens, Signe og Maren ud af forsamlingshuset sammen.En: At the end of the day, Jens, Signe, and Maren walked out of the community house together.Da: "Det her var begyndelsen på noget godt," sagde Signe.En: "This was the beginning of something good," said Signe.Da: Jens nikkede, taknemmelig for den støtte og de nye perspektiver han havde åbnet op for.En: Jens nodded, grateful for the support and the new perspectives he had opened up to.Da: Bageriet blev ikke kun reddet, det blev genfødt.En: The bakery was not just saved; it was reborn.Da: Og således livede Dortheas Bageri igen i hjertet af efterårsklædte København, stærkere og bedre end før, en symfoni af traditionens smagsnuancer og innovationens friskhed.En: And so, Dortheas Bageri thrived again in the heart of autumn-dressed København, stronger and better than before, a symphony of the flavors of tradition and the freshness of innovation. Vocabulary Words:cobblestone: brostensbelagtebreeze: brisegenerations: generationerflour dust: melstøvrecipe: opskriftsister: søsterthoughtfully: tankefuldtalternatives: alternativerheritage: arvcompetitors: konkurrenterelegant: elegantcompetitor: rivalconflict: konfliktendiscussions: diskussionerarrange: arrangereevent: begivenhedcommunity house: forsamlingshusresidents: indbyggeresignature: signaturexperiences: oplevelsereborn: genfødtthrive: livedesymphony: symfoniflavors: smagsnuancerinnovation: innovationautumn-dressed: efterårsklædteperspectives: perspektiversipping: nippedecompetitors: konkurrencenbrink: kanten

EPISODE SUMMARYIf your sales only spike during launches, this one's for you. Chelsea breaks down her Sales Spices framework — two simple, trust-safe levers that make people move today, not someday: Why Now (natural urgency) and Why You / Why This Offer (natural differentiation). You'll learn how to weave both into everyday content, DMs, and sales conversations so you can sell on evergreen… without discounts, fake scarcity, or make-or-break launch cycles.IN THIS EPISODE YOU'LL LEARN...What “natural urgency” really is and why it builds trust (not pressure)How to find timely, specific Why Now angles using Emotional SchedulingHow to articulate Why You / Why This Offer with your frameworks, beliefs, results, and deliveryWhere sales stall when you separate timing and differentiation… and how to blend themPractical ways to use Sales Spices across emails, stories, DMs, and callsCommon mistakes: launch dependence, stale angles, and overstuffing every postKEY TAKEAWAYS AND CONCEPTSSales Spices: Why Now (natural urgency) + Why You / Why This Offer (natural differentiation)Emotional Scheduling: map temporal landmarks and seasons to your buyer's lived experiencePRISM Positioning Map: pull the clearest reasons your offer is the obvious choiceTry-it-today prompts...Why Now — ask and answer:What's happening in my buyer's life right now that makes this the perfect time?What do they risk by waiting (time, energy, revenue, confidence, opportunities)?Which temporal landmarks matter here (end of quarter, back-to-school, New Year, fiscal dates, seasonal shifts)?Why You / Why This Offer — list:Beliefs, philosophies, or methods you hold that others don'tFrameworks and processes only you deliver (name them)Results clients get here that they didn't get elsewhereFeatures that change the experience or speed (format, cadence, turnaround, access)How to use this in your content this week...Write one email that's 80% Why Now with a specific temporal lensPost a carousel that stacks three Why You / Why This Offer proof points (framework, result, belief).In DMs or discovery calls, literally ask: “What's making this feel urgent for you right now?” then mirror back their answer.Blend both in a short story or Thread: name the season or moment (Why Now) and add one differentiator (Why You).WORK WITH CHELSEAThe Empathy Edge (1:1 Mentorship)Your signature offers deserve more than word-of-mouth and make or break launches. Build a human-first sales system that balances strategy and nervous system safety. Learn to sell on evergreen, simplify your campaigns, and stay consistent, without launch stress or relying on referrals.→ Learn MoreSay Less Sales Messaging SprintA one-week sprint to fix stagnant or plateaued sales with emotionally intelligent, conversion-ready messaging that speaks to strangers, not just referrals.→ Book a SprintMarked Up Copy AuditGet detailed, personalized feedback on your sales page or email sequence so you can see exactly what's working, what's not, and what to say next.→ Book an Audit

Welcome to "Dishing with Stephanie's Dish." In this episode, Stephanie sits down with Emily Maxson—two time cookbook author, chef, and the creative mind behind @EmilysFreshKitchen. Emily shares her personal health journey, navigating Crohn's disease through diet and lifestyle changes, and how that experience fueled her passion for approachable, healthy, and delicious recipes for everyone. Her New Book, “Real Food Every Day” (ships October 21) is a follow up to “Emilys Fresh Kitchen.”With real talk about creating cookbooks, food photography, adapting to dietary needs, and the ups and downs of life as a food creator, this episode is for home cooks, entertainers, and anyone curious about the connections between food, health, and community. Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Emily mentioned two influential books in the Podcast from her food journey:"Breaking the Vicious Cycle" by Elaine Gottschall"Against All Grain" by Danielle WalkerEmily shared her recipe for Roasted Carrot and Miso Butter Soup from the “Real Food Every Day” cookbook that is available now for pre-order.Roasted Carrot and Miso Butter SoupGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 10 minutes COOK 60 minutes TOTAL 70 minutes SERVES 6Roasted Carrot and Miso Butter Soup is one of my favorite soups to make in the winter. It warms you up and is very satisfying. The recipe calls for simple ingredients that produce layers of flavor. The Miso butter adds another depth of flavor and is worth the extra step, but the soup is still delicious without it.To adapt for dairy-free and vegan, use miso butter made with vegan butter.INGREDIENTS:* 2 pounds carrots* 4 Tablespoons olive oil, divided* 2 cups diced yellow onion* 2 Tablespoons minced garlic* 2 Tablespoons grated ginger* 2 teaspoons sea salt* 1/4 teaspoon cayenne pepper* 7-8 cups vegetable broth* 2 Tablespoons fresh lime juice* 2 Tablespoons Miso ButterDIRECTIONS:1. Preheat the oven to 400 degrees.2. Scrub the carrots and cut them into large chunks, removing the tops.3. Place the carrots on a baking sheet lined with parchment paper.4. Coat the carrot pieces in 1 Tablespoon of olive oil.5. Roast the carrots for 45-60 minutes or until tender.6. Meanwhile, heat 3 Tablespoons of olive oil in a large pot over medium-high heat.7. Add the onions and cook until they are translucent, about 10 minutes.8. Add the garlic, ginger, salt and cayenne pepper and sauté for an additional 3 minutes.9. Add the roasted carrots and 7 cups of broth.10. Cook for an additional 2 minutes.11. Remove from heat and ladle into a blender.12. Blend the soup until smooth.13. Wipe out the pot and pour in the blended soup.14. Return the soup to the stove over medium heat, adding additional stock to achieve desired consistency.15. Whisk in the lime juice and miso butter.16. Adjust seasoning if needed and serve.17. Top with additional miso butter if desired.Miso ButterGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 5 minutes COOK 0 minutes TOTAL 5 minutes MAKES about 1/2 cupMiso Butter is made with only two ingredients:butter and miso paste. This compound butter is so versatile. You can add it to fish, chicken, steak, vegetables and potatoes. I add it to my roasted carrot soup on page_ and it adds another depth of flavor. Miso Butter is one of my favorite condiments to keep on hand.To adapt for dairy-free or vegan, use vegan butter.INGREDIENTS:* 8 Tablespoons butter, softened* 3 Tablespoons white miso pasteInstructions:Place the softened butter and miso paste in a small bowl.Using a hand blender or fork, cream the butter and miso paste together until smooth.Store covered in the refrigerator for up to 2 weeks.Transcript Episode Follows:Stephanie [00:00:00]:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. And today I'm talking with another Minnesota favorite, Emily Maxson. She is the author of Emily's Fresh Kitchen. And you have a second book coming out that is Emily's real food every day, similar to Emily's Fresh Kitchen, but more goodness, more healthy for you recipes. Emily Maxson, welcome to the show.Emily Maxson [00:00:31]:Thank you, Stephanie. Thanks so much for having me.Stephanie [00:00:34]:So when we first started talking, you had your first book, and you and I were on a similar publishing schedule. And that book, your book did super well, I think, of self published cookbooks because you worked with publisher, my friend Chris Olsen. I think that you sold, like, way more than a lot of cookbook authors do.Emily Maxson [00:00:57]:I did sell quite a few, and I'm very grateful for that. I had built a pretty good online community, and I think a lot of people resonated with my health story of healing through diet from Crohn's. So I think that helped with sales.Stephanie [00:01:13]:I think too, the thing about your book that I loved so much was you get a lot of diet books or health books that come across the way in the business that I'm in. But yours felt very much like a real cookbook, like real food, real approachable, a way that you could heal your gut and the way that you could eat healthier, but also with, like, regular foods, not with, like weird supplements. And also the recipes were just delicious. Like you could feed them to your whole family, not just be making separate things for yourself. Does that make sense?Emily Maxson [00:01:53]:Yeah. Well, yes. Thank you. That is a huge compliment because that is my goal with both books. Just to make healthier food that's very approachable, very easy, and just to taste good and that you don't know you're eating something that is gluten free or dairy free, and it tastes the same as a traditional version of that recipe.Stephanie [00:02:13]:So can you talk a little bit about your health, about your health journey, how book one started, and then obviously you had more to say with book two.Emily Maxson [00:02:23]:Yeah. So my health journey, I was in my late 20s and I was diagnosed with Crohn's disease through severe abdominal pain. Had thought they thought I had appendicitis. Was rushed into the hospital for surgery. They found out I had diseased intestines and removed part of my small and large intestine. Diagnosed with Crohn's disease. So I spent about 10 years in and out of the hospital on lots of different medications. And then I approached it differently through diet and lifestyle changes.Emily Maxson [00:02:57]:And learned about a diet called the specific carbohydrate diet. And that is a diet where you eliminate you, you eliminate disaccharides and polysaccharides. It gets to the chemical structure of food. So basically you can only have monosaccharid because they're the easiest to absorb in your intestines. So meat, fish, nuts, seeds, vegetables, fruit. No starches, no grains, no lactose. The only sugar I could have was honey or fruit. So I followed that.Emily Maxson [00:03:32]:The theory is if you follow that for one to two years, you can reset your gut. And that's what I did. And fortunately for me, I was able to totally reset it after 18 months of following really strict program. And then now I can eat things that weren't allowed then. Like I can go out and have pizza. And it's not, it doesn't upset me and, but I mostly try to cook the similarly to the way I was on that diet at home so that I can enjoy things in restaurants and have treats and things like that.Stephanie [00:04:07]:And so that someone could use your book to follow to try and heal their own guts, as it were.Emily Maxson [00:04:13]:Absolutely. I have a lot of recipes that follow that diet and they're all labeled if it's specific carbohydrate, if it's vegan, if it's grain free or paleo. And I also recommend the book if somebody wants to try to do that. The Specific Carbohydrate Diet by Elaine Gottschel. That is the book that got me started and she outlines everything.Stephanie [00:04:36]:Okay, I'll make sure to include that link in the show notes. One other way I think that your book has been helpful for me is when I'm entertaining and I have someone that's coming with a certain dietary restriction. It just, I don't know when more dietary restrictions became on my radar or in the zeitgeist. But you know, I've been entertaining a long time and now it's customary to ask people like do you have any dietary restrictions? And when you ask, people always do. And if I'm stumped or I don't know, like, oh, what can I do here? Like one time I had a cocktail party that I was having and we had a gluten free, a dairy free, a vegan, someone that was allergic to nuts. Like it was really a long exhausted list where I was like, oh my gosh, what's left to cook?Emily Maxson [00:05:32]:Yes, I can relate to that. It is it all. It seems like in every family or every friend group there's one or two people with dietary restrictions. And I don't know if it's just that we know more today or our food has changed or what. What it is, but that's definitely very common. So it is helpful to have something at your fingertips to look through and find something that would hopefully fit all those.Stephanie [00:05:59]:I think it's a combination almost of both. Like, we do know more about our food, and that's great. But also, you know, since the 70s, they've been putting a lot more processed food chemicals into our food. There's no, you know, it doesn't take a rocket scientist, I don't think, to like, correlate the rise of obesity and the rise of the packaged food industry and what people have been putting in our foods. And now you can see with Ozempic, you know, that 7 to 10% of the population are on GLP1 medications. And we're seeing that the packaged food industry is having to change again. And. And obviously recessionary thoughts, tariff pricing.Stephanie [00:06:42]:We're seeing product sizes shrink, too. It's interesting that I'm just. I've. I do a lot of work and hear a lot about restaurant culture because of the radio show that I do. And there's now like a whole subset of restaurants that are making like, mini versions of things so that people that are on medications and not eating as much can still enjoy coming to their restaurant and have something for them. It's so crazy how food becomes so fashionable and trendy.Emily Maxson [00:07:11]:I know that. I agree with you and I agree with the processed food and that impacting our health. And that's part of my second book, Real Food Every Day, where I talk about the difference between processed and unprocessed food. And, you know, it's great the. The things that we can do today, the. But we also are hurting a lot of our food, stripping it of nutrients and adding chemicals that are causing damage to our health, our microbiome and things.Stephanie [00:07:43]:I think too, one thing about your book that I really enjoyed and I'm a huge fan. Can you tell it also isn't hard, like, if you're not. I think sometimes if you're not a cook or you don't cook a lot, you feel like certain books are intimidating. Your book is very approachable, and that is something that was important to me with mine. Like, I'm not a fussy cook. I'm not a fancy cook. Your book feels really like I can make all the recipes in it. And it's not like weekend project cooking, which has its place you know, sometimes it's fun to do a recipe that takes two or three days and you're gonna have a special event, but for the most part when you're eating, you just like want something.Stephanie [00:08:25]:And the reason I think that people eat poorly is a lot of times due to convenience and just speed of our lives.Emily Maxson [00:08:32]:I agree. And that's why the majority of the recipes are very simple. Simple ingredients, easy to prepare. I joke that because I did go to culinary school, I am a chef, but I say I'm a chef turned home cook. I keep it nice and simple, focus on whole foods, real ingredients, and doesn't have to be complicated to make good.Stephanie [00:08:54]:Your food in the book is so beautiful. And you have a really close relationship with the person who photographs your books. And I'm assuming she's doing a lot of your edit, editing, video work too. Do you want to talk about Baylin a little bit?Emily Maxson [00:09:08]:Yes. Balin Fleming B Photography. She is phenomenal. I've worked with her for seven plus years now. She's just one of the most talented creatives I know. She takes all the beautiful photographs in both of the books. And when we've worked together, we have so much fun. She's great to collaborate with.Emily Maxson [00:09:32]:She has lots of great ideas and how to style the food. She always loves to hear the story behind the food and that just helps set the stage. Stage. We. I'm very grateful. It's been such a blessing in my life to have that relationship with her because as you know, Stephanie, writing your books, when you write a book, it's a very, it's a very lonely solo mission, other than maybe your husband's, your taste tester or your kids, but otherwise, you know, you're not working with a lot of other people on it. So to have a photographer who I have a close relationship with, who's really talented is great because I can bounce my ideas off of her and it doesn't feel so like such an isolating project.Stephanie [00:10:14]:You. I think that's a really good point. And I think that a lot of my extroverted activities, like I always look super busy and I always look like I'm doing a million things. And of course I am, but so is everybody else. Right? The, the actual process of making food and creating recipes and writing a substack and posting beautiful pictures, like, it's all very solitary and it is kind of lonely. And when you kind of do the entertaining piece, it feels like, oh, it's so nice to share that because a lot of times you're Just running from house to house trying to give them food to get it out of your kitchen.Emily Maxson [00:10:55]:Yes, yes, definitely. I agree.Stephanie [00:10:58]:When you think about this career, because it's a later in life career for you. Later in life career for me. Are you glad you landed on it? Has it been joyful?Emily Maxson [00:11:09]:Yes, definitely, it has been joyful. I, yes, I have really enjoyed it. There have been hard times, writer's block, lack of creativity, but it always comes again and I'm really enjoying it. It's so fun to have this new thing later in life because I think when you're younger, you think, these are the years I've got to get it all in and think of, you know, for me, I'm 55. That's old. Well, you know, it isn't. I don't feel old. And there's still so much more to do.Stephanie [00:11:41]:Yeah. What has been the thing you hate the most about this journey?Emily Maxson [00:11:46]:Oh, that's a great question. I think sometimes I have a hard time with the writing of the non recipe content or like, how to put. Put my thoughts into words. I have this information that I really want to share with and it's finding the right words to say it.Stephanie [00:12:08]:And it is like, if you think about a cookbook, the way that I think the best cookbooks work is there's a narrative, there's a through line. So if your through line is this health journey and starts with health, then, you know, how do you make that not boring? How do you turn that into a story? How do you make that feel personal to you but yet relatable to someone else? And then like, sometimes, let's just be honest, I'm staring at a recipe, I've made the recipe, I like the recipe, I like the pictures. It's all coming together. And then I have to write like a head note. Like, how many times can you say, you know, grandma's sugar cookies are the best sugar cookies in the world, made with real butter. And like, I just don't even have the words to get you excited about this thing. And then you have to still come up with it and then a story to go with it. And it can be just challenging to find the words.Emily Maxson [00:13:04]:I, I agree. That is my biggest struggle too. And like, how many times can I say simple to make, so delicious family and yeah, how, how can you reword that and how can you. Yeah, I know, I agree. I struggle with that as well.Stephanie [00:13:23]:When you think about the actual making of the recipes, like, how many times do you test each one and is it always the Same because for me it's not. Sometimes I'll make something once and be like, this is great, I love it. I know it's going to work. I make something like it all the time. Let's just be done.Emily Maxson [00:13:41]:Yeah, I have a handful of those. But then I get concerned like, oh no, this is, this is how I do it. I want to make sure that I've got it written out clearly for somebody else to do it because I'll have, I've had in the past, people say, when I'll make something, just somebody be over, well, tell me what you did with that and I'll send them the recipe. They'll be like, it didn't turn out like yours. So I want to make sure. So I would say I on average make a recipe three or four times. And it depends. There are a handful where I just do one like, oh my gosh, this is, this is spot on.Emily Maxson [00:14:20]:And it's simple enough. That you know, But a lot of them are things I make regularly at home anyway. So I am just cooking. Well just for my husband now or when my kids are home.Stephanie [00:14:32]:Right. When you, when you go back, like, have you had any recipes where there's been an error or like the way you wrote it isn't the way that someone else experience it and it's in the book and you're stuck and you're like, oh, oh, shoot.Emily Maxson [00:14:48]:I, I taught a cooking class at the Fox and Pantry, a holiday cooking class. And it was one of my newer recipes. And I did these molasses grain free molasses cookies for dessert. And I had baked them ahead of time to serve as dessert. I was demonstrating other recipes and then I gave the, the, the people in the class the recipes and I had a woman email me and say, I made your molasses cookies. And they didn't turn out at all like that. And I just panicked. And so I went to make them again.Emily Maxson [00:15:17]:I said, let me get into it, I will get back to you. And I made them. And I think I, I forget what it was off the top of my head, but I had one of the measurements incorrect. Like a third of a cup instead of two thirds or a quarter instead of three quarters. And so I was able to correct it and email her back like, so sorry, this is what the mistake was. I haven't found one in my book yet. There's always mistakes, but that was good. I'm glad that I got that corrected because that is in my new book.Emily Maxson [00:15:47]:So I'm glad that she tested it out.Stephanie [00:15:50]:It's funny, too, because I just cooked something from my first book that's now, I guess, three years old. And I'm at my cabin, and I had a bunch of tomatoes, and I was like, oh, I'm gonna make the tomato pie here. And I have a really bad oven at the cabin. It's a new stove, but it's just. It's beyond terrible. So I'm, like, looking at the instructions, and it says to cook it for 30 minutes. I ended up cooking something for 50 minutes. And I don't know, like, I think it's my terrible oven that's 75 degrees off.Stephanie [00:16:22]:But I was just like, oh, gosh, you know, I hope it isn't the recipe itself, because when I've made it at home, like, it worked fine. But also, like, that's weird, too, when you're calibrating different ovens or you're cooking different places or in stoves you're not familiar with, it's just like. That's why when you see, like, 20 to 25 minutes on a baking time, it used to bug me, but now I'm like, oh, I get why there's that range.Emily Maxson [00:16:47]:Yeah. I mean, it's bound to happen. You test the recipe multiple times. You have a. You have a copy editor. You proofread it multiple, multiple times. There's always. I've heard this from writers.Emily Maxson [00:16:58]:There's always going to be an error.Stephanie [00:17:00]:And there's like, my husband's a fiction writer, so there's always pages that there's a spelling error or a pronoun that's used incorrectly. So I guess that's just part of the. Part of the journey. So you have the cookbooks, have you, like, let's talk about the whole creator, Emily Maxson. Like, are you doing, like, substacks? Are you doing cooking clubs? Are you really leaning into all these other ways of monetizing your brand now that you are on your second book?Emily Maxson [00:17:31]:Current? I mean, I am not. I have my website and I post recipes there and tips and things there and social media, but I have not tapped into the substack or other things yet to generate revenue. I also help with our. We have a fireplace manufacturing company, and I do some work with my husband there, so I haven't had put as much time into that. But I. There are. There are products I'd like to recreate and do more with it, but I'm not yet. I have a few ideas, but.Stephanie [00:18:09]:Yeah, because I imagine with this health angle, like, there's ways to really get more into that and to help people on that journey, do nutritional or health coaching or, you know, meal plans if you're on specific type of restrictions or. I would imagine that there's a lot of gold to mine there, should you decide to. But do you feel pressured by that? Like, because, I mean, for a lot of us, this starts as a side hustle, and then it, like, becomes your thing. And, you know, groceries are expensive. It's not producing a lot of revenue. Usually people make money from books, but it's usually the second, third, and fourth books, not the first.Emily Maxson [00:18:53]:Fingers crossed on the second.Stephanie [00:18:56]:Yes.Emily Maxson [00:18:56]:But I know there is a little pressure because, honestly, I love creating recipes. I mean, I like that part of it, and I think the meal planning with dietary restrictions would be a good avenue for me. But, yeah, there is a little pressure for that. And with the other things going on in my life, sometimes I think, I don't know if I can do it, but if. Hopefully there'll be a window that will open up.Stephanie [00:19:23]:Are you a. Like, type A, where you're only going to do it if you can do it to the maximum degree of wanting to do it, or are you, like, more like me, where you'll do everything and it all might be just a little sloppy, but you'll just put as much work out there as you can.Emily Maxson [00:19:40]:I would say more type A. Yeah.Stephanie [00:19:42]:I. I wish I was more like that because I think I would be more refined in all the offerings that I have. But I get so excited about so many different things. I'm just like, oh, yeah, let's do this. Oh, yeah, let's do that.Emily Maxson [00:19:55]:But I love that about you. I love your approach. I love seeing you everywhere and all the things that you do and you're so casual about it, and just you. You produce good products, and people are like, yeah, I can do that. I think that's awesome, the way you approach it.Stephanie [00:20:10]:Thanks. Because I would say casual is how I showed up for the podcast today, because I'm at my cabin. I don't. My husband basically lives up here in the summertime, and I'm doing reverse commuting because of filming of the show. And I literally have, like, there's one day off a week that I have, and it's Sundays. And so, like, when I'm up here, like, okay, I have to do this podcast. I used to do audio only, and then everybody wanted video, so I'm like, okay, fine, I'm gonna video it, but I'm gonna have dirty hair, and I'm not Gonna put lipstick stick on. And it kind of just is what it is because I also want to live the quality of life that I want to live.Stephanie [00:20:49]:That feels good to me, and it's honest and it's authentic to a fault, probably because, you know, sometimes the dog will bark in the background, even when we're doing the TV show. Like, I don't know, and never say never. But that TV show that we do came sort of by accident, and it happens in my kitchen. It's my real life. My dog barks. My husband runs to the bathroom in the background. I don't know if I know how to do things any other way. I'm just not that good at being that polished, I guess.Emily Maxson [00:21:24]:I think people love real life. That's why, I mean, keeping it real. It's very approachable, and that's why reality TV is so popular. People want to see. Yeah. How people are really living and how people are doing and hear the dog bark in the background, because that's what's happening in their homes.Stephanie [00:21:42]:We can be real. The real cookbook writers of the Twin Cities. Wouldn't that be funny?Emily Maxson [00:21:47]:Yes. I love it.Stephanie [00:21:48]:Okay. Another weird thing that I discovered, and I'm curious if this for you. Like, I cook a lot. I just. I do. I cook a lot. I cook a lot for my family. I'm cooking for the shows.Stephanie [00:21:59]:I'm cooking for tv. I'm doing all this cooking, but I really have anxiety about cooking in front of people. And you would think that, like, TV would be people, but it's not. It's two camera people who are my friends now, and there's no anxiety about cooking in front of them. But, like, when I'm going, like, people want me to do cooking classes, and they want me to do all this cooking in front of them, and I'm realizing it really causes me a lot of stress, and I don't love it, and it doesn't give me joy. I have so much anxiety. I wake up in the middle of the night before the class, wondering. I don't.Stephanie [00:22:36]:I'm not a professionally trained cook. I'm not a chef. I didn't go to cooking school. So I feel like people are going to be looking to me for answers to things that I have no business giving. I have so much impostor syndrome around the actual cooking, and yet I have this whole life that's building up around this being a cook. Do you have any of that?Emily Maxson [00:22:58]:Definitely. I have the same thing. I don't. I get nervous. I get anxious about Cooking in front of people. Even when I'm on TV shows where it is just a couple cameras, I still am. I still get nervous, and I think it is that pressure. You want to give people the right information.Emily Maxson [00:23:16]:And I did go to culinary school. It was a long, long time ago, and I still have imposter syndrome. Like, what do I know? Yeah, but. But this is how I do it. And you share it with people and. But I do. I get that as well.Stephanie [00:23:30]:Yeah. And then people will be like, well, I know I have terrible knife skills. Do you have good knife skills?Emily Maxson [00:23:35]:I don't think so. I mean, I know what to do. I mean, sometimes I look at the pictures of my chopped up cilantro, and I'm like, ooh, a chef would look at that and say, that's not so good.Stephanie [00:23:45]:Yeah. And, like, you know when you're making, like, a mirepoix, and it's all like, my carrots are 16 different sizes instead of just, like, unifor and batons. Right. So I took. I actually took a class, and I did learn a lot, but I'm finding now that I'm not good at staying with it or practicing it because it requires, like, practice. Right. And if you were in a classroom setting or being judged on it, you would keep going. And now I'm just like, oh, I know I'm supposed to hold my hand this way, but I really got to get these carrots chopped.Emily Maxson [00:24:17]:Exactly. Yeah.Stephanie [00:24:19]:So it's kind of funny. Are there people that inspire you that are in the cookbook or the cooking space?Emily Maxson [00:24:27]:Oh, that's a great question. I mean, there's a lot of great cookbook authors out there.Stephanie [00:24:33]:You.Emily Maxson [00:24:33]:You're an excellent author. I love your book. I ordered your second one. I'm excited to get that. I mean, I remember early on, early in my culinary career, I just had so much respect for Jamie Oliver, the Naked Chef, because he was just so different than everybody else. And I still have a lot of respect for him. And he's put out a ton of.Stephanie [00:25:03]:And he's changing too, which I also love. Like, you know, he went from. He's just. He's evolved, I think, as a chef, and he's really gotten more to the space where I think he's feeling the most comfortable in his skin, too, in his own kitchen, cooking for his own family. He's a very rustic cook, actually, versus, like, when you see him doing more of the chefy things that he started with. I just. I really like him too, and I like how much he simplifies. Things.Emily Maxson [00:25:33]:Yeah, he's insanely talented, but he brings it down to our level and I appreciate that. It's, it's. He. He's very approachable and just real. So, yeah, I really like him a lot. He's good. And Danielle Walker, who wrote Against All Grain, she has, I don't know, maybe five books out now. She was.Emily Maxson [00:25:54]:Her first book, I remember getting that. And I had done the specific carbohydrate diet and was writing my own recipes and doing some blogging, and that was the first book that I was like, you know what? I could do this. And so I think she's been inspiring to me because a similar health journey and did it. And I was the one person who I was like, okay, I think I can do this.Stephanie [00:26:16]:So you know what would be cool? Not that you need more ideas, but I'm going to give you one because that's how I think it would. Like there. There's a woman, her name's Carolyn Chambers, and she's a cookbook writer and she's a family cook. We'll say, like, lots of variety. And the thing that she does that really resonates with people is she has all the substitutions in a recipe. So, like, she'll make a rice salad, but she'll give you all the different grains you could substitute for the rice. And if you can't have rice vinegar, there's the five other vinegars you could use. One thing that would be cool, that I would love to see is if you, like, took a recipe that you liked and you made it so that it could be healthier or in a way that more people could enjoy it.Stephanie [00:27:00]:So, like, my recipe book, for instance, is not at all diet, not at all. It's. It's whole, it's regular ingredients, it's not weird stuff. But, like, I think that could be a real interesting thing to follow for you.Emily Maxson [00:27:16]:I have done that with some recipes. Like in my Real food, every day, I have my strawberry shortcake recipe, which is grain free, which I loved growing up. My mom would make the Bisquick. Yes, Strawberry shortcakes, and I loved. It was the perfect balance of sweet and savory. It's a little salty. And so I wanted to re. I mean, that was a recipe I did multiple times to try to recreate that, so things like that.Emily Maxson [00:27:41]:But I love your idea. I could just cook through a book and try to do a version that would fit the different dietary guidelines.Stephanie [00:27:49]:Yeah. Or even just picking different recipes from different books and like filming that, like here's because when you have a cookbook that you like or when you're looking for inspiration, you probably pull out this recipe and you look at it and you think, oh, I have these six things. I don't have these three. You know, and especially I think about this because I'm at the cabin a lot, and I. It's 20 minutes to get to a store and a boat ride and a car ride, and it's complicated. So I will want to make something, but I'll have to really improvise a lot of times on the exact ingredients and figure out how I'm going to get it all to go. So I think that could be really interesting and also educational for people that are on a dietary journey, that maybe it's new for them and they do know some cooking, but they haven't cooked in the way that is maybe more helpful for them. Yeah, this is a weird thought, too, but I've been spending a lot of time at the cabin, and there's all these people that come and go and they bring all their groceries and then they leave.Stephanie [00:28:49]:And I keep looking at this refrigerator full of food, and I, I, I feel like, oh, I'm gonna have to make dinner here now for the rest of us that are left, but there's not, like, food you can eat. Like, it's so much like processed food and cheese spreads and salsas and condiments and breads that, like, there's just so much food that I actually wouldn't probably eat. And it's fascinating to me how people grocery shop.Emily Maxson [00:29:19]:Yeah. And I suppose too, if they're coming to your cabin as a guest, they're on vacation, so they're eating maybe more treats or processed foods that they eat on a regular basis. So it's their snacks and things like that.Stephanie [00:29:34]:Yes, that's like, what I'm left with. And I'm like, oh, okay, now I have to make a meal. It's a Sunday night. Which is why we make a lot of pizza, because we're using up all those dribs and drabs. And I hate to waste things. So, like, sometimes I have this horrible salsa that tastes like just a sugary mess. I'm like, what am I going to do with this? And I've got tons of vegetables in the garden. I was like, well, I could probably use a cup of it to make a soup.Stephanie [00:29:59]:And if I fortified it enough with vegetables and broth and it wouldn't be so terrible to have this sort of super sweet base. But yeah, that's my life.Emily Maxson [00:30:16]:I like your soup idea. That's a great way to use up the salsa.Stephanie [00:30:20]:All right, so where can people follow you? And how can they get the book?Emily Maxson [00:30:24]:Okay, my website, emily'sfreshkitchen.com the book is on Amazon. It will be in local stores. Five Swans, Gray and Excelsior. The Fox and Pantry, Golden Fig. Yes. So I love it.Stephanie [00:30:42]:Well, thanks for spending time with me. Emily and I will see you around. And maybe we'll do a taste bud episode together. You never know.Emily Maxson [00:30:49]:I'd love it. Thank you. Always good to see you.Stephanie [00:30:51]:Yeah, same. We'll talk soon. Thanks.Emily Maxson [00:30:54]:Bye. Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Welcome to "Dishing with Stephanie's Dish." In this episode, Stephanie sits down with Emily Maxson—two time cookbook author, chef, and the creative mind behind @EmilysFreshKitchen. Emily shares her personal health journey, navigating Crohn's disease through diet and lifestyle changes, and how that experience fueled her passion for approachable, healthy, and delicious recipes for everyone. Her New Book, “Real Food Every Day” (ships October 21) is a follow up to “Emilys Fresh Kitchen.”With real talk about creating cookbooks, food photography, adapting to dietary needs, and the ups and downs of life as a food creator, this episode is for home cooks, entertainers, and anyone curious about the connections between food, health, and community. Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Emily mentioned two influential books in the Podcast from her food journey:"Breaking the Vicious Cycle" by Elaine Gottschall"Against All Grain" by Danielle WalkerEmily shared her recipe for Roasted Carrot and Miso Butter Soup from the “Real Food Every Day” cookbook that is available now for pre-order.Roasted Carrot and Miso Butter SoupGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 10 minutes COOK 60 minutes TOTAL 70 minutes SERVES 6Roasted Carrot and Miso Butter Soup is one of my favorite soups to make in the winter. It warms you up and is very satisfying. The recipe calls for simple ingredients that produce layers of flavor. The Miso butter adds another depth of flavor and is worth the extra step, but the soup is still delicious without it.To adapt for dairy-free and vegan, use miso butter made with vegan butter.INGREDIENTS:* 2 pounds carrots* 4 Tablespoons olive oil, divided* 2 cups diced yellow onion* 2 Tablespoons minced garlic* 2 Tablespoons grated ginger* 2 teaspoons sea salt* 1/4 teaspoon cayenne pepper* 7-8 cups vegetable broth* 2 Tablespoons fresh lime juice* 2 Tablespoons Miso ButterDIRECTIONS:1. Preheat the oven to 400 degrees.2. Scrub the carrots and cut them into large chunks, removing the tops.3. Place the carrots on a baking sheet lined with parchment paper.4. Coat the carrot pieces in 1 Tablespoon of olive oil.5. Roast the carrots for 45-60 minutes or until tender.6. Meanwhile, heat 3 Tablespoons of olive oil in a large pot over medium-high heat.7. Add the onions and cook until they are translucent, about 10 minutes.8. Add the garlic, ginger, salt and cayenne pepper and sauté for an additional 3 minutes.9. Add the roasted carrots and 7 cups of broth.10. Cook for an additional 2 minutes.11. Remove from heat and ladle into a blender.12. Blend the soup until smooth.13. Wipe out the pot and pour in the blended soup.14. Return the soup to the stove over medium heat, adding additional stock to achieve desired consistency.15. Whisk in the lime juice and miso butter.16. Adjust seasoning if needed and serve.17. Top with additional miso butter if desired.Miso ButterGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 5 minutes COOK 0 minutes TOTAL 5 minutes MAKES about 1/2 cupMiso Butter is made with only two ingredients:butter and miso paste. This compound butter is so versatile. You can add it to fish, chicken, steak, vegetables and potatoes. I add it to my roasted carrot soup on page_ and it adds another depth of flavor. Miso Butter is one of my favorite condiments to keep on hand.To adapt for dairy-free or vegan, use vegan butter.INGREDIENTS:* 8 Tablespoons butter, softened* 3 Tablespoons white miso pasteInstructions:Place the softened butter and miso paste in a small bowl.Using a hand blender or fork, cream the butter and miso paste together until smooth.Store covered in the refrigerator for up to 2 weeks.Transcript Episode Follows:Stephanie [00:00:00]:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. And today I'm talking with another Minnesota favorite, Emily Maxson. She is the author of Emily's Fresh Kitchen. And you have a second book coming out that is Emily's real food every day, similar to Emily's Fresh Kitchen, but more goodness, more healthy for you recipes. Emily Maxson, welcome to the show.Emily Maxson [00:00:31]:Thank you, Stephanie. Thanks so much for having me.Stephanie [00:00:34]:So when we first started talking, you had your first book, and you and I were on a similar publishing schedule. And that book, your book did super well, I think, of self published cookbooks because you worked with publisher, my friend Chris Olsen. I think that you sold, like, way more than a lot of cookbook authors do.Emily Maxson [00:00:57]:I did sell quite a few, and I'm very grateful for that. I had built a pretty good online community, and I think a lot of people resonated with my health story of healing through diet from Crohn's. So I think that helped with sales.Stephanie [00:01:13]:I think too, the thing about your book that I loved so much was you get a lot of diet books or health books that come across the way in the business that I'm in. But yours felt very much like a real cookbook, like real food, real approachable, a way that you could heal your gut and the way that you could eat healthier, but also with, like, regular foods, not with, like weird supplements. And also the recipes were just delicious. Like you could feed them to your whole family, not just be making separate things for yourself. Does that make sense?Emily Maxson [00:01:53]:Yeah. Well, yes. Thank you. That is a huge compliment because that is my goal with both books. Just to make healthier food that's very approachable, very easy, and just to taste good and that you don't know you're eating something that is gluten free or dairy free, and it tastes the same as a traditional version of that recipe.Stephanie [00:02:13]:So can you talk a little bit about your health, about your health journey, how book one started, and then obviously you had more to say with book two.Emily Maxson [00:02:23]:Yeah. So my health journey, I was in my late 20s and I was diagnosed with Crohn's disease through severe abdominal pain. Had thought they thought I had appendicitis. Was rushed into the hospital for surgery. They found out I had diseased intestines and removed part of my small and large intestine. Diagnosed with Crohn's disease. So I spent about 10 years in and out of the hospital on lots of different medications. And then I approached it differently through diet and lifestyle changes.Emily Maxson [00:02:57]:And learned about a diet called the specific carbohydrate diet. And that is a diet where you eliminate you, you eliminate disaccharides and polysaccharides. It gets to the chemical structure of food. So basically you can only have monosaccharid because they're the easiest to absorb in your intestines. So meat, fish, nuts, seeds, vegetables, fruit. No starches, no grains, no lactose. The only sugar I could have was honey or fruit. So I followed that.Emily Maxson [00:03:32]:The theory is if you follow that for one to two years, you can reset your gut. And that's what I did. And fortunately for me, I was able to totally reset it after 18 months of following really strict program. And then now I can eat things that weren't allowed then. Like I can go out and have pizza. And it's not, it doesn't upset me and, but I mostly try to cook the similarly to the way I was on that diet at home so that I can enjoy things in restaurants and have treats and things like that.Stephanie [00:04:07]:And so that someone could use your book to follow to try and heal their own guts, as it were.Emily Maxson [00:04:13]:Absolutely. I have a lot of recipes that follow that diet and they're all labeled if it's specific carbohydrate, if it's vegan, if it's grain free or paleo. And I also recommend the book if somebody wants to try to do that. The Specific Carbohydrate Diet by Elaine Gottschel. That is the book that got me started and she outlines everything.Stephanie [00:04:36]:Okay, I'll make sure to include that link in the show notes. One other way I think that your book has been helpful for me is when I'm entertaining and I have someone that's coming with a certain dietary restriction. It just, I don't know when more dietary restrictions became on my radar or in the zeitgeist. But you know, I've been entertaining a long time and now it's customary to ask people like do you have any dietary restrictions? And when you ask, people always do. And if I'm stumped or I don't know, like, oh, what can I do here? Like one time I had a cocktail party that I was having and we had a gluten free, a dairy free, a vegan, someone that was allergic to nuts. Like it was really a long exhausted list where I was like, oh my gosh, what's left to cook?Emily Maxson [00:05:32]:Yes, I can relate to that. It is it all. It seems like in every family or every friend group there's one or two people with dietary restrictions. And I don't know if it's just that we know more today or our food has changed or what. What it is, but that's definitely very common. So it is helpful to have something at your fingertips to look through and find something that would hopefully fit all those.Stephanie [00:05:59]:I think it's a combination almost of both. Like, we do know more about our food, and that's great. But also, you know, since the 70s, they've been putting a lot more processed food chemicals into our food. There's no, you know, it doesn't take a rocket scientist, I don't think, to like, correlate the rise of obesity and the rise of the packaged food industry and what people have been putting in our foods. And now you can see with Ozempic, you know, that 7 to 10% of the population are on GLP1 medications. And we're seeing that the packaged food industry is having to change again. And. And obviously recessionary thoughts, tariff pricing.Stephanie [00:06:42]:We're seeing product sizes shrink, too. It's interesting that I'm just. I've. I do a lot of work and hear a lot about restaurant culture because of the radio show that I do. And there's now like a whole subset of restaurants that are making like, mini versions of things so that people that are on medications and not eating as much can still enjoy coming to their restaurant and have something for them. It's so crazy how food becomes so fashionable and trendy.Emily Maxson [00:07:11]:I know that. I agree with you and I agree with the processed food and that impacting our health. And that's part of my second book, Real Food Every Day, where I talk about the difference between processed and unprocessed food. And, you know, it's great the. The things that we can do today, the. But we also are hurting a lot of our food, stripping it of nutrients and adding chemicals that are causing damage to our health, our microbiome and things.Stephanie [00:07:43]:I think too, one thing about your book that I really enjoyed and I'm a huge fan. Can you tell it also isn't hard, like, if you're not. I think sometimes if you're not a cook or you don't cook a lot, you feel like certain books are intimidating. Your book is very approachable, and that is something that was important to me with mine. Like, I'm not a fussy cook. I'm not a fancy cook. Your book feels really like I can make all the recipes in it. And it's not like weekend project cooking, which has its place you know, sometimes it's fun to do a recipe that takes two or three days and you're gonna have a special event, but for the most part when you're eating, you just like want something.Stephanie [00:08:25]:And the reason I think that people eat poorly is a lot of times due to convenience and just speed of our lives.Emily Maxson [00:08:32]:I agree. And that's why the majority of the recipes are very simple. Simple ingredients, easy to prepare. I joke that because I did go to culinary school, I am a chef, but I say I'm a chef turned home cook. I keep it nice and simple, focus on whole foods, real ingredients, and doesn't have to be complicated to make good.Stephanie [00:08:54]:Your food in the book is so beautiful. And you have a really close relationship with the person who photographs your books. And I'm assuming she's doing a lot of your edit, editing, video work too. Do you want to talk about Baylin a little bit?Emily Maxson [00:09:08]:Yes. Balin Fleming B Photography. She is phenomenal. I've worked with her for seven plus years now. She's just one of the most talented creatives I know. She takes all the beautiful photographs in both of the books. And when we've worked together, we have so much fun. She's great to collaborate with.Emily Maxson [00:09:32]:She has lots of great ideas and how to style the food. She always loves to hear the story behind the food and that just helps set the stage. Stage. We. I'm very grateful. It's been such a blessing in my life to have that relationship with her because as you know, Stephanie, writing your books, when you write a book, it's a very, it's a very lonely solo mission, other than maybe your husband's, your taste tester or your kids, but otherwise, you know, you're not working with a lot of other people on it. So to have a photographer who I have a close relationship with, who's really talented is great because I can bounce my ideas off of her and it doesn't feel so like such an isolating project.Stephanie [00:10:14]:You. I think that's a really good point. And I think that a lot of my extroverted activities, like I always look super busy and I always look like I'm doing a million things. And of course I am, but so is everybody else. Right? The, the actual process of making food and creating recipes and writing a substack and posting beautiful pictures, like, it's all very solitary and it is kind of lonely. And when you kind of do the entertaining piece, it feels like, oh, it's so nice to share that because a lot of times you're Just running from house to house trying to give them food to get it out of your kitchen.Emily Maxson [00:10:55]:Yes, yes, definitely. I agree.Stephanie [00:10:58]:When you think about this career, because it's a later in life career for you. Later in life career for me. Are you glad you landed on it? Has it been joyful?Emily Maxson [00:11:09]:Yes, definitely, it has been joyful. I, yes, I have really enjoyed it. There have been hard times, writer's block, lack of creativity, but it always comes again and I'm really enjoying it. It's so fun to have this new thing later in life because I think when you're younger, you think, these are the years I've got to get it all in and think of, you know, for me, I'm 55. That's old. Well, you know, it isn't. I don't feel old. And there's still so much more to do.Stephanie [00:11:41]:Yeah. What has been the thing you hate the most about this journey?Emily Maxson [00:11:46]:Oh, that's a great question. I think sometimes I have a hard time with the writing of the non recipe content or like, how to put. Put my thoughts into words. I have this information that I really want to share with and it's finding the right words to say it.Stephanie [00:12:08]:And it is like, if you think about a cookbook, the way that I think the best cookbooks work is there's a narrative, there's a through line. So if your through line is this health journey and starts with health, then, you know, how do you make that not boring? How do you turn that into a story? How do you make that feel personal to you but yet relatable to someone else? And then like, sometimes, let's just be honest, I'm staring at a recipe, I've made the recipe, I like the recipe, I like the pictures. It's all coming together. And then I have to write like a head note. Like, how many times can you say, you know, grandma's sugar cookies are the best sugar cookies in the world, made with real butter. And like, I just don't even have the words to get you excited about this thing. And then you have to still come up with it and then a story to go with it. And it can be just challenging to find the words.Emily Maxson [00:13:04]:I, I agree. That is my biggest struggle too. And like, how many times can I say simple to make, so delicious family and yeah, how, how can you reword that and how can you. Yeah, I know, I agree. I struggle with that as well.Stephanie [00:13:23]:When you think about the actual making of the recipes, like, how many times do you test each one and is it always the Same because for me it's not. Sometimes I'll make something once and be like, this is great, I love it. I know it's going to work. I make something like it all the time. Let's just be done.Emily Maxson [00:13:41]:Yeah, I have a handful of those. But then I get concerned like, oh no, this is, this is how I do it. I want to make sure that I've got it written out clearly for somebody else to do it because I'll have, I've had in the past, people say, when I'll make something, just somebody be over, well, tell me what you did with that and I'll send them the recipe. They'll be like, it didn't turn out like yours. So I want to make sure. So I would say I on average make a recipe three or four times. And it depends. There are a handful where I just do one like, oh my gosh, this is, this is spot on.Emily Maxson [00:14:20]:And it's simple enough. That you know, But a lot of them are things I make regularly at home anyway. So I am just cooking. Well just for my husband now or when my kids are home.Stephanie [00:14:32]:Right. When you, when you go back, like, have you had any recipes where there's been an error or like the way you wrote it isn't the way that someone else experience it and it's in the book and you're stuck and you're like, oh, oh, shoot.Emily Maxson [00:14:48]:I, I taught a cooking class at the Fox and Pantry, a holiday cooking class. And it was one of my newer recipes. And I did these molasses grain free molasses cookies for dessert. And I had baked them ahead of time to serve as dessert. I was demonstrating other recipes and then I gave the, the, the people in the class the recipes and I had a woman email me and say, I made your molasses cookies. And they didn't turn out at all like that. And I just panicked. And so I went to make them again.Emily Maxson [00:15:17]:I said, let me get into it, I will get back to you. And I made them. And I think I, I forget what it was off the top of my head, but I had one of the measurements incorrect. Like a third of a cup instead of two thirds or a quarter instead of three quarters. And so I was able to correct it and email her back like, so sorry, this is what the mistake was. I haven't found one in my book yet. There's always mistakes, but that was good. I'm glad that I got that corrected because that is in my new book.Emily Maxson [00:15:47]:So I'm glad that she tested it out.Stephanie [00:15:50]:It's funny, too, because I just cooked something from my first book that's now, I guess, three years old. And I'm at my cabin, and I had a bunch of tomatoes, and I was like, oh, I'm gonna make the tomato pie here. And I have a really bad oven at the cabin. It's a new stove, but it's just. It's beyond terrible. So I'm, like, looking at the instructions, and it says to cook it for 30 minutes. I ended up cooking something for 50 minutes. And I don't know, like, I think it's my terrible oven that's 75 degrees off.Stephanie [00:16:22]:But I was just like, oh, gosh, you know, I hope it isn't the recipe itself, because when I've made it at home, like, it worked fine. But also, like, that's weird, too, when you're calibrating different ovens or you're cooking different places or in stoves you're not familiar with, it's just like. That's why when you see, like, 20 to 25 minutes on a baking time, it used to bug me, but now I'm like, oh, I get why there's that range.Emily Maxson [00:16:47]:Yeah. I mean, it's bound to happen. You test the recipe multiple times. You have a. You have a copy editor. You proofread it multiple, multiple times. There's always. I've heard this from writers.Emily Maxson [00:16:58]:There's always going to be an error.Stephanie [00:17:00]:And there's like, my husband's a fiction writer, so there's always pages that there's a spelling error or a pronoun that's used incorrectly. So I guess that's just part of the. Part of the journey. So you have the cookbooks, have you, like, let's talk about the whole creator, Emily Maxson. Like, are you doing, like, substacks? Are you doing cooking clubs? Are you really leaning into all these other ways of monetizing your brand now that you are on your second book?Emily Maxson [00:17:31]:Current? I mean, I am not. I have my website and I post recipes there and tips and things there and social media, but I have not tapped into the substack or other things yet to generate revenue. I also help with our. We have a fireplace manufacturing company, and I do some work with my husband there, so I haven't had put as much time into that. But I. There are. There are products I'd like to recreate and do more with it, but I'm not yet. I have a few ideas, but.Stephanie [00:18:09]:Yeah, because I imagine with this health angle, like, there's ways to really get more into that and to help people on that journey, do nutritional or health coaching or, you know, meal plans if you're on specific type of restrictions or. I would imagine that there's a lot of gold to mine there, should you decide to. But do you feel pressured by that? Like, because, I mean, for a lot of us, this starts as a side hustle, and then it, like, becomes your thing. And, you know, groceries are expensive. It's not producing a lot of revenue. Usually people make money from books, but it's usually the second, third, and fourth books, not the first.Emily Maxson [00:18:53]:Fingers crossed on the second.Stephanie [00:18:56]:Yes.Emily Maxson [00:18:56]:But I know there is a little pressure because, honestly, I love creating recipes. I mean, I like that part of it, and I think the meal planning with dietary restrictions would be a good avenue for me. But, yeah, there is a little pressure for that. And with the other things going on in my life, sometimes I think, I don't know if I can do it, but if. Hopefully there'll be a window that will open up.Stephanie [00:19:23]:Are you a. Like, type A, where you're only going to do it if you can do it to the maximum degree of wanting to do it, or are you, like, more like me, where you'll do everything and it all might be just a little sloppy, but you'll just put as much work out there as you can.Emily Maxson [00:19:40]:I would say more type A. Yeah.Stephanie [00:19:42]:I. I wish I was more like that because I think I would be more refined in all the offerings that I have. But I get so excited about so many different things. I'm just like, oh, yeah, let's do this. Oh, yeah, let's do that.Emily Maxson [00:19:55]:But I love that about you. I love your approach. I love seeing you everywhere and all the things that you do and you're so casual about it, and just you. You produce good products, and people are like, yeah, I can do that. I think that's awesome, the way you approach it.Stephanie [00:20:10]:Thanks. Because I would say casual is how I showed up for the podcast today, because I'm at my cabin. I don't. My husband basically lives up here in the summertime, and I'm doing reverse commuting because of filming of the show. And I literally have, like, there's one day off a week that I have, and it's Sundays. And so, like, when I'm up here, like, okay, I have to do this podcast. I used to do audio only, and then everybody wanted video, so I'm like, okay, fine, I'm gonna video it, but I'm gonna have dirty hair, and I'm not Gonna put lipstick stick on. And it kind of just is what it is because I also want to live the quality of life that I want to live.Stephanie [00:20:49]:That feels good to me, and it's honest and it's authentic to a fault, probably because, you know, sometimes the dog will bark in the background, even when we're doing the TV show. Like, I don't know, and never say never. But that TV show that we do came sort of by accident, and it happens in my kitchen. It's my real life. My dog barks. My husband runs to the bathroom in the background. I don't know if I know how to do things any other way. I'm just not that good at being that polished, I guess.Emily Maxson [00:21:24]:I think people love real life. That's why, I mean, keeping it real. It's very approachable, and that's why reality TV is so popular. People want to see. Yeah. How people are really living and how people are doing and hear the dog bark in the background, because that's what's happening in their homes.Stephanie [00:21:42]:We can be real. The real cookbook writers of the Twin Cities. Wouldn't that be funny?Emily Maxson [00:21:47]:Yes. I love it.Stephanie [00:21:48]:Okay. Another weird thing that I discovered, and I'm curious if this for you. Like, I cook a lot. I just. I do. I cook a lot. I cook a lot for my family. I'm cooking for the shows.Stephanie [00:21:59]:I'm cooking for tv. I'm doing all this cooking, but I really have anxiety about cooking in front of people. And you would think that, like, TV would be people, but it's not. It's two camera people who are my friends now, and there's no anxiety about cooking in front of them. But, like, when I'm going, like, people want me to do cooking classes, and they want me to do all this cooking in front of them, and I'm realizing it really causes me a lot of stress, and I don't love it, and it doesn't give me joy. I have so much anxiety. I wake up in the middle of the night before the class, wondering. I don't.Stephanie [00:22:36]:I'm not a professionally trained cook. I'm not a chef. I didn't go to cooking school. So I feel like people are going to be looking to me for answers to things that I have no business giving. I have so much impostor syndrome around the actual cooking, and yet I have this whole life that's building up around this being a cook. Do you have any of that?Emily Maxson [00:22:58]:Definitely. I have the same thing. I don't. I get nervous. I get anxious about Cooking in front of people. Even when I'm on TV shows where it is just a couple cameras, I still am. I still get nervous, and I think it is that pressure. You want to give people the right information.Emily Maxson [00:23:16]:And I did go to culinary school. It was a long, long time ago, and I still have imposter syndrome. Like, what do I know? Yeah, but. But this is how I do it. And you share it with people and. But I do. I get that as well.Stephanie [00:23:30]:Yeah. And then people will be like, well, I know I have terrible knife skills. Do you have good knife skills?Emily Maxson [00:23:35]:I don't think so. I mean, I know what to do. I mean, sometimes I look at the pictures of my chopped up cilantro, and I'm like, ooh, a chef would look at that and say, that's not so good.Stephanie [00:23:45]:Yeah. And, like, you know when you're making, like, a mirepoix, and it's all like, my carrots are 16 different sizes instead of just, like, unifor and batons. Right. So I took. I actually took a class, and I did learn a lot, but I'm finding now that I'm not good at staying with it or practicing it because it requires, like, practice. Right. And if you were in a classroom setting or being judged on it, you would keep going. And now I'm just like, oh, I know I'm supposed to hold my hand this way, but I really got to get these carrots chopped.Emily Maxson [00:24:17]:Exactly. Yeah.Stephanie [00:24:19]:So it's kind of funny. Are there people that inspire you that are in the cookbook or the cooking space?Emily Maxson [00:24:27]:Oh, that's a great question. I mean, there's a lot of great cookbook authors out there.Stephanie [00:24:33]:You.Emily Maxson [00:24:33]:You're an excellent author. I love your book. I ordered your second one. I'm excited to get that. I mean, I remember early on, early in my culinary career, I just had so much respect for Jamie Oliver, the Naked Chef, because he was just so different than everybody else. And I still have a lot of respect for him. And he's put out a ton of.Stephanie [00:25:03]:And he's changing too, which I also love. Like, you know, he went from. He's just. He's evolved, I think, as a chef, and he's really gotten more to the space where I think he's feeling the most comfortable in his skin, too, in his own kitchen, cooking for his own family. He's a very rustic cook, actually, versus, like, when you see him doing more of the chefy things that he started with. I just. I really like him too, and I like how much he simplifies. Things.Emily Maxson [00:25:33]:Yeah, he's insanely talented, but he brings it down to our level and I appreciate that. It's, it's. He. He's very approachable and just real. So, yeah, I really like him a lot. He's good. And Danielle Walker, who wrote Against All Grain, she has, I don't know, maybe five books out now. She was.Emily Maxson [00:25:54]:Her first book, I remember getting that. And I had done the specific carbohydrate diet and was writing my own recipes and doing some blogging, and that was the first book that I was like, you know what? I could do this. And so I think she's been inspiring to me because a similar health journey and did it. And I was the one person who I was like, okay, I think I can do this.Stephanie [00:26:16]:So you know what would be cool? Not that you need more ideas, but I'm going to give you one because that's how I think it would. Like there. There's a woman, her name's Carolyn Chambers, and she's a cookbook writer and she's a family cook. We'll say, like, lots of variety. And the thing that she does that really resonates with people is she has all the substitutions in a recipe. So, like, she'll make a rice salad, but she'll give you all the different grains you could substitute for the rice. And if you can't have rice vinegar, there's the five other vinegars you could use. One thing that would be cool, that I would love to see is if you, like, took a recipe that you liked and you made it so that it could be healthier or in a way that more people could enjoy it.Stephanie [00:27:00]:So, like, my recipe book, for instance, is not at all diet, not at all. It's. It's whole, it's regular ingredients, it's not weird stuff. But, like, I think that could be a real interesting thing to follow for you.Emily Maxson [00:27:16]:I have done that with some recipes. Like in my Real food, every day, I have my strawberry shortcake recipe, which is grain free, which I loved growing up. My mom would make the Bisquick. Yes, Strawberry shortcakes, and I loved. It was the perfect balance of sweet and savory. It's a little salty. And so I wanted to re. I mean, that was a recipe I did multiple times to try to recreate that, so things like that.Emily Maxson [00:27:41]:But I love your idea. I could just cook through a book and try to do a version that would fit the different dietary guidelines.Stephanie [00:27:49]:Yeah. Or even just picking different recipes from different books and like filming that, like here's because when you have a cookbook that you like or when you're looking for inspiration, you probably pull out this recipe and you look at it and you think, oh, I have these six things. I don't have these three. You know, and especially I think about this because I'm at the cabin a lot, and I. It's 20 minutes to get to a store and a boat ride and a car ride, and it's complicated. So I will want to make something, but I'll have to really improvise a lot of times on the exact ingredients and figure out how I'm going to get it all to go. So I think that could be really interesting and also educational for people that are on a dietary journey, that maybe it's new for them and they do know some cooking, but they haven't cooked in the way that is maybe more helpful for them. Yeah, this is a weird thought, too, but I've been spending a lot of time at the cabin, and there's all these people that come and go and they bring all their groceries and then they leave.Stephanie [00:28:49]:And I keep looking at this refrigerator full of food, and I, I, I feel like, oh, I'm gonna have to make dinner here now for the rest of us that are left, but there's not, like, food you can eat. Like, it's so much like processed food and cheese spreads and salsas and condiments and breads that, like, there's just so much food that I actually wouldn't probably eat. And it's fascinating to me how people grocery shop.Emily Maxson [00:29:19]:Yeah. And I suppose too, if they're coming to your cabin as a guest, they're on vacation, so they're eating maybe more treats or processed foods that they eat on a regular basis. So it's their snacks and things like that.Stephanie [00:29:34]:Yes, that's like, what I'm left with. And I'm like, oh, okay, now I have to make a meal. It's a Sunday night. Which is why we make a lot of pizza, because we're using up all those dribs and drabs. And I hate to waste things. So, like, sometimes I have this horrible salsa that tastes like just a sugary mess. I'm like, what am I going to do with this? And I've got tons of vegetables in the garden. I was like, well, I could probably use a cup of it to make a soup.Stephanie [00:29:59]:And if I fortified it enough with vegetables and broth and it wouldn't be so terrible to have this sort of super sweet base. But yeah, that's my life.Emily Maxson [00:30:16]:I like your soup idea. That's a great way to use up the salsa.Stephanie [00:30:20]:All right, so where can people follow you? And how can they get the book?Emily Maxson [00:30:24]:Okay, my website, emily'sfreshkitchen.com the book is on Amazon. It will be in local stores. Five Swans, Gray and Excelsior. The Fox and Pantry, Golden Fig. Yes. So I love it.Stephanie [00:30:42]:Well, thanks for spending time with me. Emily and I will see you around. And maybe we'll do a taste bud episode together. You never know.Emily Maxson [00:30:49]:I'd love it. Thank you. Always good to see you.Stephanie [00:30:51]:Yeah, same. We'll talk soon. Thanks.Emily Maxson [00:30:54]:Bye. Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

I shouldn’t be alive AI gone mad We have found our Oasis winner! Gorey stories Second chance talkback Blend it like Ben, Liam & Belle Join the Pod Squad Listen Live on the Nova Player App Follow us on Instagram - TikTok - Facebook - SnapchatSee omnystudio.com/listener for privacy information.

⚡️Like the Show? Click the [Repost] ↻ button so more people can hear it!

My guest today is David Lynn, PhD — CEO of Unity Investment Management, a private-equity real-estate firm with nearly $1 billion AUM across 74 medical outpatient buildings nationwide. A London School of Economics PhD and MIT MBA, David cuts through macro confusion with a steady, data-driven view of where capital and demographics are really pulling the market. Driving Thesis: America's aging population and the rise of personalized medicine, longevity science, and AI diagnostics are reshaping health-care real estate. Telehealth doesn't kill in-person visits — it creates more of them. And as construction costs rise and MOB supply stays tight, low-beta sectors like medical outpatient buildings are poised to outperform high-volatility multifamily and office assets. Why it matters: We're entering a post-banquet cycle — after 15 years of ultra-cheap debt and compressed cap rates. David argues that the “easy-money era” is over, but patient investors still win through cash-flow discipline and blend-and-extend lender relationships. Medical tenants are non-discretionary and financially stable; that stability will anchor returns as rates ease and capital markets thaw. Five questions David answers: Why MOBs held their value while multifamily stumbled. How telemedicine actually drives physical visits. What AI and genomics mean for future space demand. Where we are in the cap-rate cycle (and why this may be the bottom). How tariffs, immigration, and Fed policy feed through to CRE pricing. Takeaways for sponsors & LPs: • Favor low-volatility sectors with durable cash flow. • Shorter leases can beat inflation without adding risk. • Blend and extend — don't panic-sell distress. • Watch employment and energy as deflationary signals. • AI and aging will drive demand more than interest rates. If you believe steady beats speculative, this episode maps how to navigate the new cycle with a scientist-investor's lens — one rooted in data, discipline, and durable demand. David Lynn is that rare voice who bridges macro economics and boots-on-the-ground real estate with clarity and calm. *** In this series, I cut through the noise to examine how shifting macroeconomic forces and rising geopolitical risk are reshaping real estate investing.   With insights from economists, academics, and seasoned professionals, this show helps investors respond to market uncertainty with clarity, discipline, and a focus on downside protection.    Subscribe to my free newsletter for timely updates, insights, and tools to help you navigate today's volatile real estate landscape. You'll get: Straight talk on what happens when confidence meets correction - no hype, no spin, no fluff. Real implications of macro trends for investors and sponsors with actionable guidance. Insights from real estate professionals who've been through it all before. Visit GowerCrowd.com/subscribe Email: adam@gowercrowd.com Call: 213-761-1000

Mentioned in this episode:Deeply Rooted retreat websitepurchase the retreatpurchase the retreat and a coaching sessionLearn more about my products and services:explore my 1:1 coaching practicelearn more about my coach training programcheck out my PM by Design training programjoin my 2025 AMA seriesjoin Prolific, my online community devoted to meaningful productivitylearn more about the Blend by Design online coursecheck out my SoTL by Design online coursePlease offer your feedback about the show or ideas for future episodes and topics by emailing me. You can also come find me on Instagram!If you listen to the podcast on Apple Podcasts, please take a moment to rate and/or review the show.

This episode of the Essential Wellness Podcast centered on doTERRA's Serenity Restful Blend, exploring its physical, emotional, and energetic benefits for promoting deep relaxation, stress relief, and improved sleep quality. The conversation featured insights from healthcare practitioners and traditional Chinese medicine perspectives, offering practical and holistic ways to integrate Serenity into daily wellness routines. Serenity offered a comprehensive look at doTERRA's Restful Blend—from its science-backed sleep benefits to its spiritual and emotional healing properties—inviting listeners to incorporate Serenity into both their bedtime and daily self-care rituals. Main Points: Essential Oils for Sleep Wellness: Serenity Restful Blend supports deep rest and emotional balance Dr. Louise emphasized the importance of sleep for hormone regulation and body repair Highlighted the value of incorporating oils into bedtime routines for optimal results Serenity Sleep System Benefits: Includes Serenity gel caps, oil, and stick—each with specific uses Valerian added to the Serenity Stick enhances relaxation Aisha shared success managing insomnia and menopause-related sleep issues Additional tips: pair Serenity with Adaptive or Tuco Baiba for better sleep quality Lavender & Essential Oils for Sleep: Lavender calms the nervous system and reduces stress Cedarwood stabilizes mood, while coriander supports digestion and circulation Other oils like ylang ylang, marjoram, Roman chamomile, vetiver, and sandalwood promote rest, grounding, and lower cortisol levels Cherry bark in Serenity capsules naturally supports melatonin production Serenity for Stress Reduction & Emotional Healing: Helps manage physical and emotional symptoms of stress Encourages mindfulness, calmness, and reconnection with self Dr. Mica described its use for ancestral healing and emotional softening Suggested nightly reflection practice before sleep to enhance dreams Traditional Chinese Medicine Insights: Will explained the yin-yang balance of Serenity's ingredients Compared to herbal formula Chai Hu Chia Longgu Muli Tang—which clears heat and settles the spirit Emphasized energetic harmony and grounding through sandalwood and vetiver Wellness Updates & Announcements: Introduced upcoming “I Have My Oils, Now What?” session with Claudine Annis and Laurie LaChawn Announced the upcoming Castor Oil Belly Button Challenge Encouraged listeners to share the podcast and explore Serenity as part of their wellness journey   _______________________________________________________ Essential Wellness Podcast: Your weekly drop for essential oils and everyday wellness.    This podcast is for anyone who wants to feel confident using doTERRA essential oils—for your health, your home, and your everyday life. Each week, our Essential Wellness Collective will share simple tips, recipes, and protocols to make oils easy to understand and effortless to use.  

Are you a massive fan of a niche celebrity? Impossible Phoner: Do you have a lifetime pass/supply? Did you find something suss? Blend it like Ben, Liam & Belle Miss, Ms & Mrs Oasis – Can Stuart go two for two? Join the Pod Squad Listen Live on the Nova Player App Follow us on Instagram - TikTok - Facebook - SnapchatSee omnystudio.com/listener for privacy information.

Ready to elevate your consciousness and unlock altered states—naturally? In this powerful episode of Soul Elevation, I welcome Leo Marrs, visionary founder of the Ethr app, for an unforgettable conversation on spiritual awakening, breathwork, and futuristic consciousness technology.

In this smokey, robust conversation with cigar and whiskey expert Maggie Kimberl (@lougirl502), some of the topics we discuss include: A working definition of “cigar blend whiskey,” plus some specific thoughts on the ideal proof point for these types of blends. The two primary pairing strategies that you can use to pair any two items in the flavor world, whether you're talking about wine and food, whiskey and cigars, or even building the perfect charcuterie bite. How to think about “flexibility” in the whiskey and cigar pairing space. Essentially: is a given whiskey designed to pair with a wide range of cigars, or has a blender designed it to pair with one cigar in particular? Then, we look at cigars. We talk about how a cigar is going to change as you smoke it, how to think about size metrics like shape and ring gauge relative to other factors like robustness and country of origin, and the best way to leverage online reviews and your local tobacconist to help you navigate the scene. We wrap up by talking about some of the more recent trends and collaborations in the whiskey and cigar world, exploring certain ways in which cigar blends and pairing collaborations are getting better, and even more complex at the same time. Along the way, we cover what your breakfast beverage of choice says about your taste in cigars, which $25 bottle of whiskey Maggie ended up pairing with a $1000 cigar, the results of her 7-month Manhattan study, and much, much more.  

We're keeping the Danish theme alive this week with a new brewery and a closed brewery. Tiny Hill in Copenhagen just has 4 beers listed on UnTapped. Merrimack is one of their first beers. It's a 5.5% ABV hazy IPA. Björn drops some serious Civil War knowledge on us about the Merrimack and its ties to Sweden. Baghaven was one of our favorite brewery and probably the last best thing Mikkeller has done. Sadly, it is no more but their wild ales are here to remind us of better times. Art Decadence Blend 1 is a Danish wild ale with cherries, red vineyard peaches, cabernet cortis grapes and vanilla beans. It's about 5 years old and it holds up pretty well.  #beer #craftbeer #drinks #wildale #hazyipa #ipa

In this episode of B2B Marketing Excellence & AI, Donna Peterson sits down with Bridgette Lehrer, the Global Audience Engagement Leader at UC Berkeley, to talk about what it really takes to build trust in higher education marketing today.They explore how to stay personal and purposeful as technology continues to evolve — and how a thoughtful balance between traditional and digital marketing can create a stronger sense of community.Bridgette shares practical ways her team nurtures long-term relationships with students, alumni, and colleagues across the world. From understanding cultural nuances in international outreach to creating personalized content powered by AI, she offers insights that every education marketer can apply right away.One of Donna's favorite examples is a simple but powerful traditional marketing initiative they use on campus: students take photos, then choose a few favorites to turn into postcards. During special events, everyone is invited to select a postcard and send it home to parents or friends. It's a small gesture that builds genuine connection — and gets the entire UC Berkeley community involved.Whether you manage executive education programs or global enrollment campaigns, this conversation will give you actionable ideas to:Blend digital tools with human touchpoints to strengthen relationships.Use AI for personalization without losing authenticity.Reimagine traditional tactics to bring people together in meaningful ways.The future of higher education marketing isn't about more technology — it's about using it wisely to stay human.Timestamps00:00 — Introduction: Staying Human in the Age of AI00:37 — Meet Bridgette Lehrer, UC Berkeley01:23 — Building Relationships in a Digital World02:58 — The Power of In-Person Connections04:52 — Adapting Marketing for Global Audiences08:40 — Using AI for Personalized Communication20:24 — The Importance of Video Content25:30 — Engaging Students and Alumni on Social Media28:39 — Closing Thoughts: Keeping Engagement AuthenticBridgette Lehrer Bio-LinkedIn: https://www.linkedin.com/in/bridgette-lehrer/Bridgette Lehrer is the Assistant Director for Marketing and Outreach with the Berkeley International Study Program, a study abroad option at the University of California, Berkeley for highly motivated exchange students. Since 2009, she has cultivated expertise in students' engagement, strategic marketing and outreach management with particular emphasis on international student recruitment and alumni relations. Prior to Berkeley, Bridgette worked in diverse industries including nonprofit fundraising, corporate marketing, and technology customer service. Her educational background includes a B.A. in Art History (Arizona State University), an M.A. in Museum Studies (San Francisco State University) and a Certificate in Digital Marketing (eCornell University).

In this conversation, Mikki Bey, an emotional regulation coach, shares her journey from chaos to calm, emphasizing the importance of emotional regulation in various aspects of life. She discusses her background, the definition of emotional regulation, and the significance of sitting with emotions. Mikki highlights the resistance many people face when dealing with emotions and the impact of childhood experiences on emotional processing.She also explores her coaching techniques, the blend of science and soul in her approach, and the importance of identity in personal growth. The conversation concludes with insights on self-worth, the appreciation of life's journey, and the balance between grace and self-effort in growth.Mikki's Socials: @getmikkibeyPodcast Links:Please leave a 5 star review wherever you listen to this podcast :)If you are interested in 1:1 online coaching, you can apply here: https://bodybyryan.com/coaching/Use my FREE Calorie Calculator: bodybyryan.com/calculatorFat Loss Made Easy Facebook Group:https://www.facebook.com/groups/1701659280174513/Follow me on Instagram: https://www.instagram.com/bodybyryanfitness/Follow me on TikTok: https://www.tiktok.com/@ryankassim?lang=engFollow me on X: https://x.com/Ryan_KassimSubscribe to my YouTube Channel:https://www.youtube.com/ryankassimlifeisgoodDavid Protein Bars:https://davidprotein.com/BODYBYRYAN20% off Legion Supplements - Use code: BodyByRyanhttps://legionathletics.rfrl.co/542mpChapters00:00 Introduction to Emotional Regulation Coaching02:31 The Journey to Emotional Regulation06:08 Defining Emotional Regulation07:46 Sitting with Emotions11:13 Understanding Emotional Resistance15:09 Learning from Caregivers19:29 Coaching Techniques and Identity Change22:38 The Blend of Science and Soul in Coaching30:57 The Power of Small Changes32:41 Letting Go of Outcomes34:41 Embracing the Journey of Change36:28 Finding Joy in Contrast38:34 The Balance of Growth and Appreciation41:36 Trusting Life's Process47:10 Navigating Emotional Turmoil51:55 Moments of Transformation

The boys head to Italy and listen to some sweet grooves in this early slasher review!

How can radiology leaders foster adaptability and innovation? Andy Moriarity, MD, MBA, speaks with cohosts Lindsey Negrete, MD, and Amy Maduram, MD, on artificial intelligence innovation in clinical operations, the value of pursuing an MBA degree, and strategies for achieving workplace efficiency and team cohesion in private practice.

What does it take to succeed in real estate when the odds (and the market) are against you? Jacksonville realtor Imari joins host Mari Juliet to share how she transformed her faith, work ethic, and natural confidence into a booming business. From negotiating her first home build to managing closings with grace, she breaks down the mindset, motivation, and spiritual connection that keeps her closing deals—and inspiring others.

Have you ever experienced an awkward "stepfamily moment" in public?  Like when someone notices that you and your child have different last names or makes assumptions about your family dynamics?  We've experienced plenty of those moments in our blended family journey, and it doesn't feel very good. In today's conversation, we address the experience of feeling “marginalized” or "less than".  And we'll share what we've done to stand in our true identity and invite others into genuine connection, rather than avoiding the awkwardness.It's liberating to simply normalize the reality that blended families are everywhere, and we embrace three mindset shifts that make a real difference: Be confident and secure about how your family came together Be authentic by offering a simple, positive message that honors your story Avoid comparison traps Our hope is that you'll feel seen, supported, and empowered to carry your story with courage and to know that you aren't alone.You'll DiscoverWhat feeling “marginalized” looks like in everyday moments, and why blended families are part of the cultural mainstreamA simple, unapologetic way to respond to awkward situations without shaming yourself or your kidsFour tools to escape comparison traps and stay confident and secureResources from this Episode:CLICK HERE to check out the Blending Together CommunityEpisode 11. 3 Hidden Strengths for Imperfect Blended FamiliesEpisode 156. The 3 Super Strengths of a Blended Family Marriage Episode 114. Beware of Common Comparison Traps that Create Disconnection and Negativity Episode 160. A 4-Part Framework for Achievable Expectations and How to Live Them OutEpisode 14. 3 Helpful Steps to Overcome Your "Perfectionistic" Ideals and Disappointments Episode 180. Break Free From Guilt and Blend with Authenticity and Security Ready for some extra support?We all need some extra support along the blending journey — we're here to help.  You can connect with us for a free coaching call to see how we might help you experience more clarity, confidence and connection in your home.  Schedule your free call here:  https://calendly.com/mikeandkimcoaching/freesessionLeave a Review in Apple PodcastsIf you're feeling extra helpful, we would be so grateful if you left us a review over on Apple Podcasts too. Your review will help others find our podcast — plus they're fun for us read too! :-)  Just click here to Review, select “Ratings and Reviews” and then select “Write a Review” — let us know what your favorite part of the podcast is.  Thank you, we really appreciate your feedback!Ready to join the Blending Together Community? Click here to get started!