Podcasts about careers

Hello Brave Friends! Welcome to today's expert episode, #232, with Speech Dude, Chris Wenger, sharing his neurodivergent affirming approach to IEP's and wow does he have a refreshing take on them.In this episode of the Brave Together podcast, Chris Wenger shares his journey as a neurodivergent educator and advocate for students with special needs. He discusses the importance of understanding neurodiversity, the need for a shift from deficit-based IEPs to a more affirming approach, and the significance of creating safe and supportive learning environments. Chris emphasizes the value of connecting with students authentically and provides insights into effective teaching strategies and resources for educators and parents alike.Chris Wenger is a neurodivergent high school speech-language pathologist of over 20 years, international speaker, and creator of the Dynamic Assessment of Social Emotional Learning, a strengths-based assessment for autistic students. He is also the founder of NeuroAffirm, a first-of-its-kind worldwide interactive directory connecting providers and families. Globally known as Speech Dude, he has amassed nearly one million social media followers, sharing inspiring and educational content, always with a humorous twist.Find more information about Chris Wenger here.Follow Chris Wenger on IG here.This episode is generously brought to you by: PCSI. PCSI is a nationwide, mission-driven nonprofit that creates meaningful employment opportunities for people with disabilities and veterans while delivering exceptional services to both the public and private sectors. Through our Workforce Development programs—including Vocational Rehabilitation Services, Community Employment, and Careers at PCSI—we empower individuals to achieve independence, personal growth, and long-term success. By combining sustainable business innovation with a values-based approach, we strengthen communities, challenge the status quo, and deliver outstanding results in every partnership. PCSI enhances the lives of people with disabilities through employment, advocacy, partnerships, and innovation. Brave Together Podcast is a resource produced by We Are Brave Together, a global nonprofit that creates community for moms raising children with disabilities, neurodivergence, or complex medical and mental health conditions. The heart of We Are Brave Together is to preserve and protect the mental health of caregiving moms everywhere. JOIN the international community of We Are Brave Together here. Donate to our Retreats and Respite Scholarships here. Can't get enough of the Brave Together Podcast? Follow us on Instagram , Facebook and Youtube. Feel free to contact Jessica Patay via email: jpatay@wearebravetogether.org If you have any topic requests or if you would like to share a story, leave us a message here. Please leave a review and rating today! We thank you in advance! Disclaimer

If you've ever wondered how to lead and thrive with a different brain, this conversation will help you feel less alone and better understand your neurodistinct strengths and challenges. I unpack findings from my "Neurostrength survey" taken by 1286 professionals with ADHD, Autism, depression, anxiety, bipolar disorder, OCD, learning differences, and other brain differences. I'm joined by sociologist, research scientist, and leadership coach Dr. Diane Biray Gregorio. We cover the real advantages (pattern recognition, creative problem-solving, empathy, hyperfocus), the common friction points (processing speed mismatches, focus, emotional regulation) of someone whose brain works differently at work. You'll learn practical ways to self-advocate, how to job-craft for your strengths, and a simple framework to design your best workday. You'll leave with strategies to make thrive at work, get what you need, and build psychologically safe, high-performing teams. Read the survey report here, for free: https://morraam.com/neurostrength-survey Check out our sponsors: Northwest Registered Agent - Protect your privacy, build your brand and get your complete business identity in just 10 clicks and 10 minutes! Visit https://www.northwestregisteredagent.com/achieverfree In this Episode, You Will Learn 00:00 Science behind thriving at work: breaking down the results of my NeuroStrength survey. 16:15 What we learned about the leaders who responded to our survey. 21:00 Revealing the MYTH that neurodistinct people aren't good at managing people. 24:30 How many people that completed the survey identified themselves as neurodivergent or neurodistinct? 28:45 How many survey participants who identify as neurodivergent/neurodistinct have been diagnosed? 35:30 Ways having a different brain has impacted careers (from challenges to strengths.) 39:00 Superpowers neurodistinct people have reported that are advantages in the workplace. 43:15 How to self-advocate and set up your environment to perform at your best. 52:30 Common task-related challenges of our survey participants. 57:00 The TAAM framework to best manage your time. Resources + Links Get a copy of my book - The Anxious Achiever Watch the podcast on YouTube  Find more resources on our website morraam.com Follow Follow me: on LinkedIn @morraaronsmele + Instagram @morraam Dr. Diane Biray Gregorio: @drdbgregorio 

Think personal branding is only for extroverts? Think again. In this episode, Lauren sits down with Goldie Chan—personal branding strategist, keynote speaker, and author of Personal Branding for Introverts—to unpack how introverts can grow their authentic presence without burning out.You'll learn:Why personal branding is about clarity and connection, not self-promotionThe “Five C's” every introvert should know to build a sustainable brandPractical ways to avoid burnout and define success on your own termsShow NotesWeekly Newsletter Sign-Up: http://bit.ly/37hqtQW Guest Resources:Website: https://www.goldiechan.com/Book: https://www.goldiechan.com/bookLinkedIn: https://www.linkedin.com/in/goldie/ Career Contessa ResourcesBook 1:1 career coaching session: https://www.careercontessa.com/hire-a-mentor/ Take an online course: https://www.careercontessa.com/education/ Get your personalized salary report: https://www.careercontessa.com/the-salary-project/ See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

People follow a manager because they have to but they follow a leader because they want to. Christopher Singleton breaks down the levels of leadership and what it takes to rise to the top.Global Dealer Solutions offers a network of high-performance providers while remaining product agnostic. Knowing which tools to deploy makes a big difference. Having a trusted adviser; priceless. Schedule your complimentary consultation today. https://calendly.com/don-278. BE THE 1ST TO KNOW. LIKE and FOLLOW HERE www.linkedin.com/company/fixed-ops-marketinghttps://www.youtube.com/channel/@fixedopsmarketingGet watch and listen links, as well as full episodes and shorts: www.fixedopsmarketing.com/wtfJoin Managing Partner and Host, Russell B. Hill and Charity Dunning, Co-Host and Chief Marketing Officer of FixedOPS Marketing, as we discuss life, automotive, and the human journey in WTF?!#podcast #automotive #fixedoperations

Many Korean women face both institutional barriers and everyday cultural expectations. Life often feels mapped out in advance, and those who deviate from that path meet resistance or worse. Meanwhile, the media tends to celebrate only the rich and famous, making it harder to see the everyday heroes and role models who truly reflect women's lives in Korea. In this episode, I'm joined by Minyoung Kim, Victoria Yi, Sarah Soeun Lee, and Sangeun Kim — a team of writers behind a recently published bilingual book that shares real stories of women's experiences in Korea: their challenges, frustrations, families, dreams, and triumphs. Together, we talk about what it means to live honestly in a society that often prefers silence. Apologies for the sound issues in this one. It was a new set-up and mistakes were made. Hopefully you can still find value in the courage and ideas of the four women. Book Links

 During a special episode of ASUG Talks recorded live at the recent Dallas-Forth Worth ASUG Chapter Meeting, Geoff Scott, ASUG CEO & Chief Community Champion was joined by a panel of current and former ASUG board members: Jamie Lee, Tony Caesar, and Craig Dalziel. The group focused on a timely and critical topic:  future-proofing IT careers.  With advances in AI changing the ways enterprises work and shifts in the industry job markets, it has never been more important for IT professionals to take steps to ensure they are continually improving their skillsets and expanding their knowledge base.  Key Topics:   The need for knowledge workers to effectively leverage AIThe importance of networking and building meaningful professional relationships Understanding the business needs and using AI to meet those needs.  Related Insights:  Tune into an exclusive interview with SAP executive board member Thomas Saueressig: https://podcasts.apple.com/us/podcast/saps-thomas-saueressig-on-public-and-private-cloud/id1613357106?i=1000733593928

Accountant Austin shares thoughts on trade work. Ian's smoke detectors are waking him up at night. Will wonders if his windows are detailed correctly. Brian and Grant help Patrick share listener feedback, answer their questions and talk about housing affordability. Grant discusses an editorial assignment that looks at affordable windows. Brian describes his trip to Austin to learn about 3D printed homes made from concrete. Patrick talks about introducing people to trade work through SPARK. Tune in to Episode 709 of the Fine Homebuilding Podcast to learn more about: Controlling indoor humidity for comfort and building longevity Why new hardwood flooring interferes with an entry door How to choose the right ventilation appliance for your climate Have a question or topic you want us to talk about on the show? Email us at fhbpodcast@taunton.com. ➡️ Check Out the Full Show Notes: FHB Podcast 709 ➡️ Sign up for a Fine Homebuilding All-Access Membership ➡️ Follow Fine Homebuilding on Social Media: Instagram • Facebook • TikTok • Pinterest • YouTube ⭐⭐⭐⭐⭐ If you enjoy the show, please subscribe and rate us on iTunes, Spotify, YouTube Music, or wherever you prefer to listen.

On the latest episode of “Dishing with Stephanie's Dish”, I sit down with accomplished book cover designer, art director, and now, celebrated cookbook author, @LauraKlyn The episode is a deliciously detailed look into Laura's new book, “100 Pie, Tart and Galette Recipes for Every Season” and a behind-the-scenes peek into her world of culinary creativity and design.From the moment I flipped through the pages, it was clear Laura's design expertise shines brightly. Laura's background as a cover designer and art director, paired with hands-on experience working on dozens of cookbooks, comes to life in her visually stunning collection. Each photo in the book tells a story——and is surrounded by thoughtful prop styling, from vintage pie servers to antique dishes discovered at local shops.A special treat is Laura's focus on savory pies—think samosa pie or the show-stopping asparagus tart—beautiful options for every season and palate. The attention to technique continues with creative garnishes, like sugared cranberries and candied herbs, adding sparkle to your holiday spreads and beyond.Laura's cookbook recommendations are rock solid—even non-pie bakers will find plenty to love between these pages.Ready to up your pie game? Listen to the full episode for stories, tips, and plenty of seasonal baking inspiration! Enjoy these two recipes from Laura, one savory and one sweet, to get a taste of her book!Lemon Meringue TartMakes 1 10-inch round tartI love this twist on lemon meringue pie in tart form. For me, the proportion of crust to lemon is perfect, and it's even better with Swiss meringue instead of French meringue, which is a traditional pairing with lemon. Swiss meringue is cooked on the stove and doesn't need to go in the oven. It is softer and creamier, adding a beautiful airy sweetness to counter the tart lemon curd. This bright tart comes out looking lovely and tastes even better.Press-In Shortbread Tart DoughMakes 1 10-inch tart crustI've tested a lot of tart crusts over the years, and many of them are so hard, it's difficult to break off a bite with a fork. This buttery and delicious shortbread crust is delicate enough to easily break apart but strong enough to hold the tart together. Using cake flour is key to getting a nice, cookie-like crumb. This dough is not tough enough to roll out. Press the dough directly into the pan for an easy to pull together, delicious tart base.Ingredients¾ cup (169 g) unsalted butter, softened½ teaspoon fine sea salt2 teaspoons vanilla extract⅔ cup (73 g) confectioners' sugar2 cups (230 g) cake flourInstructionsIn the bowl of a stand mixer fitted with the paddle attachment, mix butter, salt, vanilla extract, and confectioners' sugar on medium speed until light and fluffy, about 5 minutes. Add flour and mix just until combined. Press dough directly into a 10-inch tart pan, starting with the sides and finishing with the bottom. Bake the crust according to the tart recipe's instructions.Lemon CurdIngredients8 egg yolkszest of 2 lemons⅔ cup fresh lemon juice1 cup (200g) sugar10 tablespoons (141 g) salted butterSwiss Meringue5 egg whites1¼ cups (250 g) sugar½ teaspoon cream of tartar1 teaspoon vanilla bean pasteInstructionsTo make the crust: Preheat oven to 350ºF. Press tart dough into a 10-inch tart pan. Generously dock with a fork and bake for 25 to 30 minutes or until lightly browned. While still hot, use a tamper or back of a spoon to lightly press down the center of the crust, leaving a ¾-inch edge.To make the lemon curd: Whisk together egg yolks, lemon zest, lemon juice, and sugar in a saucepan. Cook over medium-high heat, stirring constantly, until mixture becomes thick and coats the back of the spoon, about 8 to 10 minutes. Use an instant read thermometer to check the temperature; it should reach 170ºF. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on low. Add butter 1 teaspoon at a time, mixing until fully combined before adding the next teaspoon of butter. Strain through a sieve into a medium bowl. Pour while still warm into the tart shell. Cover with plastic wrap and refrigerate for 2 to 3 hours.To make the Swiss meringue: Whisk together egg whites and sugar in the top pan of a double boiler until completely incorporated (see note below). Cook, whisking continuously, for about 5 to 6 minutes or until mixture reaches 170ºF. Pour into the bowl of a stand mixer fitted with the whisk attachment. Add cream of tartar. Beat on high for about 2 minutes. Add vanilla extract and continue to beat on high until stiff peaks form. Scoop or pipe onto lemon curd. Toast meringue with a kitchen torch or under the oven broiler. Keep a close watch on meringue while toasting to avoid burning. Remove sides of tart pan and serve.Episode Transcript Follows:Stephanie Hansen:Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space and a lot of cookbook authors. And this book came across my desk by Laura Klynstra And right away I was like, pie! Laura, your book, “100 Pie, Tart and Galette Recipes for Every Season” is extremely beautiful. And, and I, it kind of, when I read through the whole book and I read through your bio, I was like, oh, well, she's like in the design field because honestly, this is probably one of the most beautiful books on pie I've ever seen.Laura Klynstra:Oh, thank you. Thank you so much.Stephanie Hansen:It's so incredible, like just the way that the pies are decorated, the color choices that you used for the intros, everything is laid out so it feels easy, accessible. And even like the whole rolling out the pie dough section, there's tons of pictures, the decorating of the lattice work, It's a really well done book. Congratulations.Laura Klynstra:Oh, thank you so much.Stephanie Hansen:What's your background and how did you come to be the pie aficionado?Laura Klynstra:My background is actually cover design. I'm a book cover designer and art director. But I also, during all the time that I've been an art director, I've also worked on a lot of cookbooks. So I gotten to go on a lot of photo shoots, work with food stylists and photographers. And during that whole time I learned, I just kind of sat back and watched and learned all the bits and it took time. I'm a self taught photographer. It took me a long time to really figure out how to capture light correctly. And light is really the key to getting a good photo.Laura Klynstra:So yeah, it was a lot of trial and error, but eventually I figured out a system to get my camera mounted correctly. I shoot manually and get that light, but I also, I consider every photo similar to what the way I look at a cover design. It's not just here's your pie or whatever it is you're shooting. There's a lot of things going on around it. And so it's telling a story. The photograph is telling a story. It's giving you a sense of the time. Especially like the fall ones are a lot of fun to shoot.Laura Klynstra:So many great things to props that you can put in with the photos for the fall shots. And it's just, it's a lot of fun.Stephanie Hansen:Did you amass a large library of props and did you have things already or were you always on the lookout?Laura Klynstra:This is my third book, so I had a lot of props already. I have like all these Storage shelves downstairs have the weirdest things. You know, I go to antique stores and I'm always looking for old boxes and just everything. Pretty much everything that could possibly have anything to do with baking. If I go to an antique store, I'm always like, I need that. Especially pie servers. Old, old silverware.Stephanie Hansen:Yes.Laura Klynstra:I hate, I hate photographing with a shiny silver, you know, piece of silver or a new one that it never, you know, for one thing, you can end up reflecting your camera in that. So these old patina silverware and things like that are just fabulous to have. Like, you just gotta have a ton of those in your.Stephanie Hansen:In your Agreed, agree. Thus my sort of background of stuff from my cookbook styling myself in. Can we talk about pie crust? Do you have, like, what you would say is your definitive pie crust that you mostly use.Laura Klynstra:For sweet pies? There's a recipe in there called a maple pie crust, and that's actually my favorite crust to use. It's very similar to a regular crust, except for a lot of the liquid is made with a pure maple syrup. And when you roll that crust out, that syrup gives it like a pliability that just. It doesn't crack the way sometimes you can get with the regular all butter pie crust. And it's just so easy. And so it's just supple. It's, it's. It's my favorite one.Laura Klynstra:But again, I'd only use it for sweets. Even though you don't really taste the maple, it's like, you know how when you add maple to something, it doesn't have a strong flavor, as strong as what you would expect it to be, but it' if you're beginning. That would be my press recommendation for somebody who's just beginning because it does make a really easy to roll out.Stephanie Hansen:I love this because I use vodka in my pie crust to kind of do the same thing. It gives you that moisture when you're putting the assembly together and the roll, but then it bakes out in the final product, so you get kind of a crispier situation. Maple. I've never thought of that. I wonder, have you ever tried honey? Would it do the same thing?Laura Klynstra:I haven't tried it. I would expect it would. And it would just add a little bit of sweetness. The other thing is buttermilk. You can add a little buttermilk that I don't know if you've ever made pie dough, and then put it in your refrigerator and left it in there for two days and it started to turn kind of like a gray Color, Yes. When you add some acid from the buttermilk keeps it from doing that. I'm not sure. I can't.I don't know what the science is behind that, but a little. A little. I think the vodka might, too. I'm not sure. I.Stephanie Hansen:That's a great.Laura Klynstra:Yeah.Stephanie Hansen:I know what you're talking about, and I'm trying to think if I've noticed it with or without vodka. And I can't say. Truthfully, I have, but, like, a lot of times for Christmas or Thanksgiving or any of the. The special holidays, you're making your crust in advance because you've got so much to do, so. So that's a really great tip. I love it.Laura Klynstra:Yep. Yep. And you can also freeze pie dough. So you can make. If you're having Thanksgiving and you're. You're. You can do it a week ahead, just wrap each one individually and then put it inside a freezer as a black bag and then throw it in the freezer. And that way you're just.You've got something that's totally done, even a week in advance.Stephanie Hansen:One thing that I really liked about this book, too, was you took pie into not just sweet places, but also savory. So there's a lot of galette and, like, savory forward dishes, like a potato bacon, gruyere galette. You've got quiche. Do you eat a lot of savory pies? Because that's actually kind of one of my favorite ways to do it. This samosa pie looks amazing.Laura Klynstra:The samosa pie is so popular at my house. So popular. We love that one. So, yeah, we do eat that one quite a bit. The quiches, we do a lot. Some of the other ones, not as often, but, like, the. The asparagus one is kind of just more of something that I would bring to a party.Stephanie Hansen:Yeah. Spring or Easter.Yeah. You know, like, that first time when you. Asparagus is one of the first things that comes out. And in this. In the spring. And so you're just, like, dying to get something fresh. We talked. before I started the podcast that. She's in Michigan, I'm in Minnesota. And literally, like, when you see anything green at the store. And we always jump the gun. Right. Because.Get produce from the coast before we get our own, but there's nothing better than, like, your own homemade asparagus.Laura Klynstra:Yes. And the rhubarb is the other thing that comes up the soonest. And again, I love rhubarb. It's.Stephanie Hansen:So do I think that's My next book, actually.Laura Klynstra:The whole rhubarb book.Stephanie Hansen:Yes, because I just. I'm obsessed with it, and I have, like, 60 recipes, so I'm like, you know, I'm. I'm about way there.Laura Klynstra:What kinds of recipes are they? Like cakes and.Stephanie Hansen:Yeah. Yes. Like bars and cakes and pies and custards, but also chutneys and pork dishes and breads, cookies.Laura Klynstra:That's a fabulous idea. I'm on board with that one.Stephanie Hansen:I think I might have to, like, submit that as my next proposal. We'll see. Another thing that happened this year about pies, I guess it was maybe last year, but it created quite a kerfuffle, and you address it in this book, is the loss of the chocolate wafer cookie. The company that makes the chocolate wafer cookie, I believe it was Nabisco, stopped making that chocolate wafer cookie. And it was the base for a lot of people's, like, mud pies or chocolate pie crust or the press in crusts or the cookie crusts. And people were really freaked out, and people were, you know, we need a recipe to make this cookie. So in here, you have your own chocolate cookie recipe.Laura Klynstra:Yeah. Yep. It's got the black cocoa in it. Like, it's actually like an Oreo, but without the. And if you do end up using Oreos, do take out that middle part. I always scrape out the. If you don't, you're gonna end up with kind of like a too much butter and it's not gonna work. But, yeah, you can make your own so that you're not adding all these preservatives and yucky things into your pies, but sometimes people don't have time.I mean, I totally understand that you can't always.Stephanie Hansen:And I guess maybe depending on your audience too, like, if you're making something for a kid's birthday party, maybe that will be fine. Not that we feed our kids less delicious things than we feed ourselves, but come on, we kind of do times. I do love to. There's a lot of detail in this book about garnishes and sauces. And the white chocolate cranberry tart is just a beautiful photograph, but it also has these sugared cranberries. Tell me about those. And. And obviously, putting them on a tart is delightful, but what else could we do with those? Because those were just gorgeous.Laura Klynstra:I've used them on cakes. And just even, like, even if you're doing a spread, like a holiday spread, they look beautiful in a little bowl. And that same method, the method to make Those is you create a simple syrup and then you dunk the cranberries in the simple syrup and then you let it dry and they become really sticky. And then you roll them in sugar so they look really beautiful. But you can do that same process with mint leaves, rose petals, rosemary. And it's just a beautiful garnish, especially in the winter, because it has that sparkle to it. It just makes it look more special than if you were just going to, you know, lay a sprig of rosemary next to something.Stephanie Hansen:When you started making pies, do you remember how old you were? And what is it about pies that captured your imagination?Laura Klynstra:Well, I really like the handmade nature of it. The fact that, I mean, before I made pies, I was a cookie baker. Cookies were my. Because that's the easiest thing when you're a little. When you're a kid. And I baked since I was basically able to. My mom was a wedding cake baker, so we had all the supplies and all.Stephanie Hansen:Wow.Laura Klynstra:All the inspiration was there, but I didn't start making. And my mom, she always, she loved pie too, but she always used the pie crust from the box, which I kind of hate, but same, same. She just didn't like rolling out dough. So she just, she just used the, the rolled. The rolled up version. But you can buy better versions than the red box. There are.Stephanie Hansen:Joe's is surprisingly good.Laura Klynstra:I think that, yeah, Whole Foods has one too. That's butter instead of like the other weird oils that are in the. The other one. But I think maybe all of my love of like rolling out cookies and then you kind of turn that into rolling out dough. I learned it was a learning curve. I don't think that we just all naturally can know how to make a pie crust and how to roll it out. And you have to practice a little bit. But the lovely part of, of a pie versus a cake or a cookie is that there's just more of your hands involved.Laura Klynstra:And because I make so many things electronically and digitally, because I'm a book cover designer. So to have to be able to make something physically with your hands is both relaxing and satisfying. And I think it makes like a more special finished product. It makes a great gift or something to share with people, to bring to the office or a party or a potluck, and it just feels like it. A pie has a slightly more personal touch to it than maybe a cookie does or a bar. Even though I love cooking bars, don't get me wrong.Stephanie Hansen:Yes. Tell me about your other books.Laura Klynstra:So this is The Homemade Pie Cookbook is the first book I've written by myself. My book just before this one was called “Gather & Graze” and I wrote with my former colleague who is also an art director. She, she does the, she works at HarperCollins. Sure. Mumtaz Mustafa @spiceandsugartable and I have it right here. This is “Gather & Graze” Stephanie Hansen:That's beautiful.Laura Klynstra:So this is more of like a party table spread book. So Mumtaz is brilliant with savory food and I'm more, more of a baker. She's from Pakistan, so she's got this really broad sense of spice and she's just brilliant with the savory. So we split this book up by anything that was baked in the oven I've made and then pretty much anything that was cooked on stove she made. And it's divided by country. So it's a really fun international style party book.Stephanie Hansen:I love that. I'm glad you brought it to my attention. I'll for sure put that in the notes.Laura Klynstra:Yeah, it's a, it's a, it's quite fat. It's, it's a, it's, it's, there's over like 170 recipes in it. It's not a, not a lightweight book. And then the book before that I wrote with my mother. Oh, look at that cute “Christmas Baking”. And this one is it, it does well every, every holiday season. And it's kind of, it's been out for I think five years. And so it's kind of a perennial, hopefully at this point.Laura Klynstra:And it's just, you know, all my favorite. But Christmas baked goods. There's a, there's a breakfast chapter in there for Christmas morning.Stephanie Hansen:Holiday high points. What's next?Laura Klynstra:I got my way. And who knows if I will. I would like to do a fall baking book.Stephanie Hansen:What would that look like? I'm thinking apple. You have quite a, like pumpkin chapter in here.Laura Klynstra:Yeah. Yep. They would have all of those, those, those cozy. It would just be all the cozy, cozy recipes. And I just love the styling of fall too. Fall is one of my favorite seasons. So. Yeah, that would be, that would be super fun.Laura Klynstra:But I also have another idea for, called like, I want to call it Paradise Baking or Baking paradise, which would be all tropical recipes.Stephanie Hansen:That's a great idea. And that's not something we've seen before.Laura Klynstra:I don't, I haven't seen it. No. I have a second home in Guatemala so I could do a lot of the photography there, which would be fun. Yeah. The first few recipes in the Homemade Pie Cookbook were Shot in Guatemala. The line Mango and the hummingbird pie. So I got all of those props while I was down there.Stephanie Hansen:Yeah. In the. And beautiful colors. You also dedicate, like a whole spread to apples for pie. And we just talked about this on our TV show that I'm on. And Honeycrisp is obviously an apple I use a lot because it's Minnesota. Granny Smith is an apple that I think works really well for pies. Do you mix your types of apples? Apples when you're making apple pie?Laura Klynstra:Sometimes I do. The Pink lady is actually one of my favorite ones now that I've been, you know, baking so many apple pies. It's got, like, a tartness to it. But yeah, there you can mix them for sure. Just don't ever use them. Macintosh.Stephanie Hansen:Yeah. Or like the Red Delicious, which is now. Oh, yeah, that's the worst selling apple.Laura Klynstra:They aren't very delicious.Stephanie Hansen:They're not. And it's kind of funny that, like, that was like our lunchbox apple for basically our whole lives. Like, why did we have to eat such terrible apples? I'm so glad they've gotten better.Laura Klynstra:Yes. There's some. I mean, pretty much every variety is better.Stephanie Hansen:Yes, Pretty much. When you make a galette or a tart, let's just say savory, do you adjust that dough at all or do you use your same basic pie dough?Laura Klynstra:I use the same. Well, the. The tart is a totally different dough, but the galette is the same pie dough as the regular pies.Stephanie Hansen:And just.Laura Klynstra:You could use them. Yeah, you could use the maple pie. You could make the maple crust for a galette as well. If you. If it's a sweet, I wouldn't put it on a savory.Stephanie Hansen:When would you ever make, like. I love the idea of slab pies because I think they're kind of cool looking, but they seem like they're just not great. Like, I don't know who's gonna get the middle piece. And then it's just always, like, so messy and kind of falls apart. I love the idea of like, everyone getting a little bit of crust on the edge and then having their perfect little triangle. Do you serve slab pies a lot? And am I missing the boat here?Laura Klynstra:Oh, not a lot, but I would bring them to more of like a potluck or something. The same thing that I would bring bars to. Although you. You really can't pick it up and eat it.Stephanie Hansen:Yeah.Laura Klynstra:Because it's going to be kind of a more gooey center than A. Than a. And then a bar. But it's just. It's. You get a little bit more. It's going to go farther than a. Than a pie.Laura Klynstra:So if you just want to bring one thing and it needs to cover more people, I would bring a slab pie for that. Like a. Like a potluck summer potluck.Stephanie Hansen:People always ask me what my favorite recipe is in my book, and I always have the dumbest answers. So if I ask you what's your favorite recipe in your book, do you, like, have a answer that you're set on?Laura Klynstra:Well, the lemon meringue tart on the COVID is one of my favorite recipes in the book, and I've never been a big lemon meringue pie person, and I don't know why. It's. This is a. Has a Swiss meringue, and it's a little bit different than the lemon meringue pies that, you know, we all grew up eating. And I also feel like lemon meringue pie has too much lemon to, like, the crust is too little to the lemon. Like, the ratio.Stephanie Hansen:The big, like, meringue.Laura Klynstra:Yeah. Yeah. So this, I feel like, is the perfect ratio of meringue to lemon to crust. It's got a thick shortbread crust on it. So it's. It's actually kind of reminiscent of those lemon bars. And you're from the Midwest, so you probably had those lemon bars that everybody likes to crust. Yep.Laura Klynstra:It's. It's kind of like an elevated version of one of those lemon bars.Stephanie Hansen:Okay. I'm going to have to try it, because I always make something with lemon for Easter. It's sort of just something I do for the big Easter brunch. So maybe I'll use this as my recipe this year.Laura Klynstra:Yeah.Stephanie Hansen:How long does it take you to work on a book?Laura Klynstra:Well, I mean, it's hard to give a full, like, because there's a lot of time thinking about it and planning. Like, my first step to doing a book is to. Is writing the table of contents.Laura Klynstra:Is that what you do, too?Stephanie Hansen:Yes.Laura Klynstra:Yeah, I do it.Stephanie Hansen:So spreadsheet of all the recipes I think I want, then I sort of, like, try to organize them in some way, and then I start, like, thinking about the narrative and where I'm going to.Laura Klynstra:Right.Stephanie Hansen:I'm going to start.Laura Klynstra:Right. And so there's, like, this long, like, thinking period that you're not. It's just. I don't know. So it's. It's hard to put a time on how long it takes, but Once the. Once everything is set and I've gotten a few shots done and a few recipes tested, I can. I can do a book in a year and a half or a year if I'm really focused on it.Laura Klynstra:But I'm also doing all the photography and the design. So it's. It's a pretty intense process.Stephanie Hansen:Yeah. Because I just submit my photographs and my word docs and, you know, the designer makes it look pretty, and, gosh, you have to do the whole thing. That is harder.Laura Klynstra:And I don't have to, but, you know, you've done this much, and I am a designer. It's kind of hard to hand the design off somebody else when you're. That's like what I do. So.Stephanie Hansen:Yeah, of course, when you think about other books that. Cookbooks that you love, whether from a design feature or from just like that, you go back to them and use them a lot. Give me, like, a couple of your favorites.Laura Klynstra:The Martha Stewart's Baking Handbook. I don't know if you have that. It's got an orange spine. It's kind of like a go to, like, oh, I want to make banana bread. It's just so reliable. So that one is always in my kitchen. I also really like the Bake From Scratch series. Have you seen those? Big.Laura Klynstra:They're really huge. I think they're. They're not written all by the same person. I think there's an editor that collects recipes. It's based on the magazine, I believe. But the thing I love about those is there's so many recipes in those books. They're just loaded with recipes, and then you can just kind of page through and get all kinds of inspiration and ideas. So I love those.Laura Klynstra:I'm a big fan of Erin Jean McDowell, who is also a pie person. I like watching her on, like, her videos and stuff.Stephanie Hansen:Do you watch a lot of people, like, on YouTube?Laura Klynstra:Not a lot, no. I mean, mostly on Instagram. I'm. I'm watching, you know, the quicker reels that come through. And, yeah, one of the. One of the things that made me so inspired to want to do the fall thing is, is when you. When the fall baking stuff starts coming out on Instagram and all these beautiful baked goods and this. This wonderful mood of cozy comes through, it's like, people are.Laura Klynstra:Creators are just amazing at how they. They put this mood out there, and I just. I love it.Stephanie Hansen:Yeah, it's pretty. Pretty delightful. I was just gonna think of another question I had for you, but it totally just fell out of my brain right As I thought about it, do you, have you ever had the chance to meet like any other bakers in any of your cookbook travels?Laura Klynstra:Specifically bakers. It seems like most of the books I've worked on have been more chef related. Like cooks like Melissa Clark. I worked on some of her cookbooks. I did the photography for Bri McCoy. She. I don't know if you've seen her book. It's called the Cook's Book.Laura Klynstra:Yep, I did her photography for that book, so I've that kind of stuff, but I haven't done any specifically for bakers.Stephanie Hansen:So if in your, in your work life, do you like, like when someone gives you a recipe and you're like the person that photographs it and does the final like, is that an appealing piece of work for you?Laura Klynstra:Oh yeah. I love to do that too. Yeah. Yeah. Actually got a couple of them in the works right now that are coming down the pipeline.Stephanie Hansen:There's a lot of creators that do that and I didn't realize that, but that they, they maybe have a favorite recipe or they have recipes but they don't have the time or they don't want to be the one who puts it together for the book. So they hire all that out. Do you get any jobs like that that are one offs or do you mostly just do like a whole project?Laura Klynstra:Mostly a whole project.Stephanie Hansen:Yeah. It's, it's interesting. There's a lot of people out there that will cook your stuff if you find the right person. And I didn't realize that that was such a robust business, but apparently it is. Do you keep like a food blog yourself or is it mostly just the book?Laura Klynstra:Mostly I'm mostly in the book. But we have, I have. My friend who wrote Gathering Grace with me have a. We. We have an Instagram that's called Spice and Sugar. Oh, she's the spice and sugar table. Because spicy sugar was taken and she's the spice and I'm the sugar. Of course that's sweet.Stephanie Hansen:And you guys share it. So you just post when you're inspired?Laura Klynstra:Yeah, yeah. And we don't. We, we haven't posted.Stephanie Hansen:Yeah. Sometimes like what sounds good and feels good just falls away, right? It's no reason or rhyme. Just all of a sudden you're like not as interested in that anymore.Laura Klynstra:Well, I think we're, and we're so, both of us are so focused in the book world and our career. Careers are very busy. So it's like I feel, I feel like to really maintain one of those robust social media sites you have to be pretty much focused on it.Stephanie Hansen:Yeah. Some people post, like, on Facebook, like, 12 times a day. I don't know. They manage it all. But do you watch any baking shows? Like, are you a great British Bake off aficionado or.Laura Klynstra:I don't. I watch almost no tv.Stephanie Hansen:Okay, So I love that. And you have chickens too, right?Laura Klynstra:And I have chickens and duck.Stephanie Hansen:Okay. And do you eat the duck eggs and the chicken eggs?Laura Klynstra:Obviously, yeah. Usually the duck eggs I use in baking. I don't. You know, it has a slightly different flavor, and if you're not used to it, it's kind of like. It feels a little weird. But they're. They're actually have a higher fat content in a duck egg, and they're really great for baking, especially for cakes and.Stephanie Hansen:Oh, I love that. I don't think I ever thought about duck eggs in context of baking. That's so neat.Laura Klynstra:They're a little larger, so you might. Sometimes you have to be a little, like, careful because.Stephanie Hansen:Yeah.Laura Klynstra:You know, they might end up being too much egg in here, depending on how many eggs are in the. Like, if there's four eggs, you would probably only put three.Stephanie Hansen:Yeah, you can kind of see it, too, when you have the egg, like, the size. All right. The book is the Homemade pie Cookbook. It's 100 pie, tart, and galette recipes for every season. Like I said, it's beautiful. But even if you're, like, not thinking you're a pie person, I really think people would like this book because there's ice cream pies, there is icebox pies. Again, there's a lot of savory. There's tarts, there's little.Stephanie Hansen:There's some cookies in here, some sauces. There's just a lot of different things. When I started to go through the book, I was pleasantly surprised that there's a lot to offer here. There's whoopie pies. Your whoopie pie recipe looked great. Yeah. Everybody loves a good whoopee pie, don't they?Laura Klynstra:Yeah. I thought I might be stretching it a little bit with that one, but I'm like, it's called pie, so it's a pie.Stephanie Hansen:That's right. It's Laura Kleinstra, The Homemade Pie Cookbook. Thanks for being with me today, Laura.Laura Klynstra:Thank you so much for having me.Stephanie Hansen:Yeah, for sure. And when you get your. When you get your next book ready, give me a call anytime. I love talking to you.Laura Klynstra:Okay, great.Stephanie Hansen:Okay. All right. Bye. Bye.Laura Klynstra:Bye. 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

On the latest episode of “Dishing with Stephanie's Dish”, I sit down with accomplished book cover designer, art director, and now, celebrated cookbook author, @LauraKlyn The episode is a deliciously detailed look into Laura's new book, “100 Pie, Tart and Galette Recipes for Every Season” and a behind-the-scenes peek into her world of culinary creativity and design.From the moment I flipped through the pages, it was clear Laura's design expertise shines brightly. Laura's background as a cover designer and art director, paired with hands-on experience working on dozens of cookbooks, comes to life in her visually stunning collection. Each photo in the book tells a story——and is surrounded by thoughtful prop styling, from vintage pie servers to antique dishes discovered at local shops.A special treat is Laura's focus on savory pies—think samosa pie or the show-stopping asparagus tart—beautiful options for every season and palate. The attention to technique continues with creative garnishes, like sugared cranberries and candied herbs, adding sparkle to your holiday spreads and beyond.Laura's cookbook recommendations are rock solid—even non-pie bakers will find plenty to love between these pages.Ready to up your pie game? Listen to the full episode for stories, tips, and plenty of seasonal baking inspiration! Enjoy these two recipes from Laura, one savory and one sweet, to get a taste of her book!Lemon Meringue TartMakes 1 10-inch round tartI love this twist on lemon meringue pie in tart form. For me, the proportion of crust to lemon is perfect, and it's even better with Swiss meringue instead of French meringue, which is a traditional pairing with lemon. Swiss meringue is cooked on the stove and doesn't need to go in the oven. It is softer and creamier, adding a beautiful airy sweetness to counter the tart lemon curd. This bright tart comes out looking lovely and tastes even better.Press-In Shortbread Tart DoughMakes 1 10-inch tart crustI've tested a lot of tart crusts over the years, and many of them are so hard, it's difficult to break off a bite with a fork. This buttery and delicious shortbread crust is delicate enough to easily break apart but strong enough to hold the tart together. Using cake flour is key to getting a nice, cookie-like crumb. This dough is not tough enough to roll out. Press the dough directly into the pan for an easy to pull together, delicious tart base.Ingredients¾ cup (169 g) unsalted butter, softened½ teaspoon fine sea salt2 teaspoons vanilla extract⅔ cup (73 g) confectioners' sugar2 cups (230 g) cake flourInstructionsIn the bowl of a stand mixer fitted with the paddle attachment, mix butter, salt, vanilla extract, and confectioners' sugar on medium speed until light and fluffy, about 5 minutes. Add flour and mix just until combined. Press dough directly into a 10-inch tart pan, starting with the sides and finishing with the bottom. Bake the crust according to the tart recipe's instructions.Lemon CurdIngredients8 egg yolkszest of 2 lemons⅔ cup fresh lemon juice1 cup (200g) sugar10 tablespoons (141 g) salted butterSwiss Meringue5 egg whites1¼ cups (250 g) sugar½ teaspoon cream of tartar1 teaspoon vanilla bean pasteInstructionsTo make the crust: Preheat oven to 350ºF. Press tart dough into a 10-inch tart pan. Generously dock with a fork and bake for 25 to 30 minutes or until lightly browned. While still hot, use a tamper or back of a spoon to lightly press down the center of the crust, leaving a ¾-inch edge.To make the lemon curd: Whisk together egg yolks, lemon zest, lemon juice, and sugar in a saucepan. Cook over medium-high heat, stirring constantly, until mixture becomes thick and coats the back of the spoon, about 8 to 10 minutes. Use an instant read thermometer to check the temperature; it should reach 170ºF. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on low. Add butter 1 teaspoon at a time, mixing until fully combined before adding the next teaspoon of butter. Strain through a sieve into a medium bowl. Pour while still warm into the tart shell. Cover with plastic wrap and refrigerate for 2 to 3 hours.To make the Swiss meringue: Whisk together egg whites and sugar in the top pan of a double boiler until completely incorporated (see note below). Cook, whisking continuously, for about 5 to 6 minutes or until mixture reaches 170ºF. Pour into the bowl of a stand mixer fitted with the whisk attachment. Add cream of tartar. Beat on high for about 2 minutes. Add vanilla extract and continue to beat on high until stiff peaks form. Scoop or pipe onto lemon curd. Toast meringue with a kitchen torch or under the oven broiler. Keep a close watch on meringue while toasting to avoid burning. Remove sides of tart pan and serve.Episode Transcript Follows:Stephanie Hansen:Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space and a lot of cookbook authors. And this book came across my desk by Laura Klynstra And right away I was like, pie! Laura, your book, “100 Pie, Tart and Galette Recipes for Every Season” is extremely beautiful. And, and I, it kind of, when I read through the whole book and I read through your bio, I was like, oh, well, she's like in the design field because honestly, this is probably one of the most beautiful books on pie I've ever seen.Laura Klynstra:Oh, thank you. Thank you so much.Stephanie Hansen:It's so incredible, like just the way that the pies are decorated, the color choices that you used for the intros, everything is laid out so it feels easy, accessible. And even like the whole rolling out the pie dough section, there's tons of pictures, the decorating of the lattice work, It's a really well done book. Congratulations.Laura Klynstra:Oh, thank you so much.Stephanie Hansen:What's your background and how did you come to be the pie aficionado?Laura Klynstra:My background is actually cover design. I'm a book cover designer and art director. But I also, during all the time that I've been an art director, I've also worked on a lot of cookbooks. So I gotten to go on a lot of photo shoots, work with food stylists and photographers. And during that whole time I learned, I just kind of sat back and watched and learned all the bits and it took time. I'm a self taught photographer. It took me a long time to really figure out how to capture light correctly. And light is really the key to getting a good photo.Laura Klynstra:So yeah, it was a lot of trial and error, but eventually I figured out a system to get my camera mounted correctly. I shoot manually and get that light, but I also, I consider every photo similar to what the way I look at a cover design. It's not just here's your pie or whatever it is you're shooting. There's a lot of things going on around it. And so it's telling a story. The photograph is telling a story. It's giving you a sense of the time. Especially like the fall ones are a lot of fun to shoot.Laura Klynstra:So many great things to props that you can put in with the photos for the fall shots. And it's just, it's a lot of fun.Stephanie Hansen:Did you amass a large library of props and did you have things already or were you always on the lookout?Laura Klynstra:This is my third book, so I had a lot of props already. I have like all these Storage shelves downstairs have the weirdest things. You know, I go to antique stores and I'm always looking for old boxes and just everything. Pretty much everything that could possibly have anything to do with baking. If I go to an antique store, I'm always like, I need that. Especially pie servers. Old, old silverware.Stephanie Hansen:Yes.Laura Klynstra:I hate, I hate photographing with a shiny silver, you know, piece of silver or a new one that it never, you know, for one thing, you can end up reflecting your camera in that. So these old patina silverware and things like that are just fabulous to have. Like, you just gotta have a ton of those in your.Stephanie Hansen:In your Agreed, agree. Thus my sort of background of stuff from my cookbook styling myself in. Can we talk about pie crust? Do you have, like, what you would say is your definitive pie crust that you mostly use.Laura Klynstra:For sweet pies? There's a recipe in there called a maple pie crust, and that's actually my favorite crust to use. It's very similar to a regular crust, except for a lot of the liquid is made with a pure maple syrup. And when you roll that crust out, that syrup gives it like a pliability that just. It doesn't crack the way sometimes you can get with the regular all butter pie crust. And it's just so easy. And so it's just supple. It's, it's. It's my favorite one.Laura Klynstra:But again, I'd only use it for sweets. Even though you don't really taste the maple, it's like, you know how when you add maple to something, it doesn't have a strong flavor, as strong as what you would expect it to be, but it' if you're beginning. That would be my press recommendation for somebody who's just beginning because it does make a really easy to roll out.Stephanie Hansen:I love this because I use vodka in my pie crust to kind of do the same thing. It gives you that moisture when you're putting the assembly together and the roll, but then it bakes out in the final product, so you get kind of a crispier situation. Maple. I've never thought of that. I wonder, have you ever tried honey? Would it do the same thing?Laura Klynstra:I haven't tried it. I would expect it would. And it would just add a little bit of sweetness. The other thing is buttermilk. You can add a little buttermilk that I don't know if you've ever made pie dough, and then put it in your refrigerator and left it in there for two days and it started to turn kind of like a gray Color, Yes. When you add some acid from the buttermilk keeps it from doing that. I'm not sure. I can't.I don't know what the science is behind that, but a little. A little. I think the vodka might, too. I'm not sure. I.Stephanie Hansen:That's a great.Laura Klynstra:Yeah.Stephanie Hansen:I know what you're talking about, and I'm trying to think if I've noticed it with or without vodka. And I can't say. Truthfully, I have, but, like, a lot of times for Christmas or Thanksgiving or any of the. The special holidays, you're making your crust in advance because you've got so much to do, so. So that's a really great tip. I love it.Laura Klynstra:Yep. Yep. And you can also freeze pie dough. So you can make. If you're having Thanksgiving and you're. You're. You can do it a week ahead, just wrap each one individually and then put it inside a freezer as a black bag and then throw it in the freezer. And that way you're just.You've got something that's totally done, even a week in advance.Stephanie Hansen:One thing that I really liked about this book, too, was you took pie into not just sweet places, but also savory. So there's a lot of galette and, like, savory forward dishes, like a potato bacon, gruyere galette. You've got quiche. Do you eat a lot of savory pies? Because that's actually kind of one of my favorite ways to do it. This samosa pie looks amazing.Laura Klynstra:The samosa pie is so popular at my house. So popular. We love that one. So, yeah, we do eat that one quite a bit. The quiches, we do a lot. Some of the other ones, not as often, but, like, the. The asparagus one is kind of just more of something that I would bring to a party.Stephanie Hansen:Yeah. Spring or Easter.Yeah. You know, like, that first time when you. Asparagus is one of the first things that comes out. And in this. In the spring. And so you're just, like, dying to get something fresh. We talked. before I started the podcast that. She's in Michigan, I'm in Minnesota. And literally, like, when you see anything green at the store. And we always jump the gun. Right. Because.Get produce from the coast before we get our own, but there's nothing better than, like, your own homemade asparagus.Laura Klynstra:Yes. And the rhubarb is the other thing that comes up the soonest. And again, I love rhubarb. It's.Stephanie Hansen:So do I think that's My next book, actually.Laura Klynstra:The whole rhubarb book.Stephanie Hansen:Yes, because I just. I'm obsessed with it, and I have, like, 60 recipes, so I'm like, you know, I'm. I'm about way there.Laura Klynstra:What kinds of recipes are they? Like cakes and.Stephanie Hansen:Yeah. Yes. Like bars and cakes and pies and custards, but also chutneys and pork dishes and breads, cookies.Laura Klynstra:That's a fabulous idea. I'm on board with that one.Stephanie Hansen:I think I might have to, like, submit that as my next proposal. We'll see. Another thing that happened this year about pies, I guess it was maybe last year, but it created quite a kerfuffle, and you address it in this book, is the loss of the chocolate wafer cookie. The company that makes the chocolate wafer cookie, I believe it was Nabisco, stopped making that chocolate wafer cookie. And it was the base for a lot of people's, like, mud pies or chocolate pie crust or the press in crusts or the cookie crusts. And people were really freaked out, and people were, you know, we need a recipe to make this cookie. So in here, you have your own chocolate cookie recipe.Laura Klynstra:Yeah. Yep. It's got the black cocoa in it. Like, it's actually like an Oreo, but without the. And if you do end up using Oreos, do take out that middle part. I always scrape out the. If you don't, you're gonna end up with kind of like a too much butter and it's not gonna work. But, yeah, you can make your own so that you're not adding all these preservatives and yucky things into your pies, but sometimes people don't have time.I mean, I totally understand that you can't always.Stephanie Hansen:And I guess maybe depending on your audience too, like, if you're making something for a kid's birthday party, maybe that will be fine. Not that we feed our kids less delicious things than we feed ourselves, but come on, we kind of do times. I do love to. There's a lot of detail in this book about garnishes and sauces. And the white chocolate cranberry tart is just a beautiful photograph, but it also has these sugared cranberries. Tell me about those. And. And obviously, putting them on a tart is delightful, but what else could we do with those? Because those were just gorgeous.Laura Klynstra:I've used them on cakes. And just even, like, even if you're doing a spread, like a holiday spread, they look beautiful in a little bowl. And that same method, the method to make Those is you create a simple syrup and then you dunk the cranberries in the simple syrup and then you let it dry and they become really sticky. And then you roll them in sugar so they look really beautiful. But you can do that same process with mint leaves, rose petals, rosemary. And it's just a beautiful garnish, especially in the winter, because it has that sparkle to it. It just makes it look more special than if you were just going to, you know, lay a sprig of rosemary next to something.Stephanie Hansen:When you started making pies, do you remember how old you were? And what is it about pies that captured your imagination?Laura Klynstra:Well, I really like the handmade nature of it. The fact that, I mean, before I made pies, I was a cookie baker. Cookies were my. Because that's the easiest thing when you're a little. When you're a kid. And I baked since I was basically able to. My mom was a wedding cake baker, so we had all the supplies and all.Stephanie Hansen:Wow.Laura Klynstra:All the inspiration was there, but I didn't start making. And my mom, she always, she loved pie too, but she always used the pie crust from the box, which I kind of hate, but same, same. She just didn't like rolling out dough. So she just, she just used the, the rolled. The rolled up version. But you can buy better versions than the red box. There are.Stephanie Hansen:Joe's is surprisingly good.Laura Klynstra:I think that, yeah, Whole Foods has one too. That's butter instead of like the other weird oils that are in the. The other one. But I think maybe all of my love of like rolling out cookies and then you kind of turn that into rolling out dough. I learned it was a learning curve. I don't think that we just all naturally can know how to make a pie crust and how to roll it out. And you have to practice a little bit. But the lovely part of, of a pie versus a cake or a cookie is that there's just more of your hands involved.Laura Klynstra:And because I make so many things electronically and digitally, because I'm a book cover designer. So to have to be able to make something physically with your hands is both relaxing and satisfying. And I think it makes like a more special finished product. It makes a great gift or something to share with people, to bring to the office or a party or a potluck, and it just feels like it. A pie has a slightly more personal touch to it than maybe a cookie does or a bar. Even though I love cooking bars, don't get me wrong.Stephanie Hansen:Yes. Tell me about your other books.Laura Klynstra:So this is The Homemade Pie Cookbook is the first book I've written by myself. My book just before this one was called “Gather & Graze” and I wrote with my former colleague who is also an art director. She, she does the, she works at HarperCollins. Sure. Mumtaz Mustafa @spiceandsugartable and I have it right here. This is “Gather & Graze” Stephanie Hansen:That's beautiful.Laura Klynstra:So this is more of like a party table spread book. So Mumtaz is brilliant with savory food and I'm more, more of a baker. She's from Pakistan, so she's got this really broad sense of spice and she's just brilliant with the savory. So we split this book up by anything that was baked in the oven I've made and then pretty much anything that was cooked on stove she made. And it's divided by country. So it's a really fun international style party book.Stephanie Hansen:I love that. I'm glad you brought it to my attention. I'll for sure put that in the notes.Laura Klynstra:Yeah, it's a, it's a, it's quite fat. It's, it's a, it's, it's, there's over like 170 recipes in it. It's not a, not a lightweight book. And then the book before that I wrote with my mother. Oh, look at that cute “Christmas Baking”. And this one is it, it does well every, every holiday season. And it's kind of, it's been out for I think five years. And so it's kind of a perennial, hopefully at this point.Laura Klynstra:And it's just, you know, all my favorite. But Christmas baked goods. There's a, there's a breakfast chapter in there for Christmas morning.Stephanie Hansen:Holiday high points. What's next?Laura Klynstra:I got my way. And who knows if I will. I would like to do a fall baking book.Stephanie Hansen:What would that look like? I'm thinking apple. You have quite a, like pumpkin chapter in here.Laura Klynstra:Yeah. Yep. They would have all of those, those, those cozy. It would just be all the cozy, cozy recipes. And I just love the styling of fall too. Fall is one of my favorite seasons. So. Yeah, that would be, that would be super fun.Laura Klynstra:But I also have another idea for, called like, I want to call it Paradise Baking or Baking paradise, which would be all tropical recipes.Stephanie Hansen:That's a great idea. And that's not something we've seen before.Laura Klynstra:I don't, I haven't seen it. No. I have a second home in Guatemala so I could do a lot of the photography there, which would be fun. Yeah. The first few recipes in the Homemade Pie Cookbook were Shot in Guatemala. The line Mango and the hummingbird pie. So I got all of those props while I was down there.Stephanie Hansen:Yeah. In the. And beautiful colors. You also dedicate, like a whole spread to apples for pie. And we just talked about this on our TV show that I'm on. And Honeycrisp is obviously an apple I use a lot because it's Minnesota. Granny Smith is an apple that I think works really well for pies. Do you mix your types of apples? Apples when you're making apple pie?Laura Klynstra:Sometimes I do. The Pink lady is actually one of my favorite ones now that I've been, you know, baking so many apple pies. It's got, like, a tartness to it. But yeah, there you can mix them for sure. Just don't ever use them. Macintosh.Stephanie Hansen:Yeah. Or like the Red Delicious, which is now. Oh, yeah, that's the worst selling apple.Laura Klynstra:They aren't very delicious.Stephanie Hansen:They're not. And it's kind of funny that, like, that was like our lunchbox apple for basically our whole lives. Like, why did we have to eat such terrible apples? I'm so glad they've gotten better.Laura Klynstra:Yes. There's some. I mean, pretty much every variety is better.Stephanie Hansen:Yes, Pretty much. When you make a galette or a tart, let's just say savory, do you adjust that dough at all or do you use your same basic pie dough?Laura Klynstra:I use the same. Well, the. The tart is a totally different dough, but the galette is the same pie dough as the regular pies.Stephanie Hansen:And just.Laura Klynstra:You could use them. Yeah, you could use the maple pie. You could make the maple crust for a galette as well. If you. If it's a sweet, I wouldn't put it on a savory.Stephanie Hansen:When would you ever make, like. I love the idea of slab pies because I think they're kind of cool looking, but they seem like they're just not great. Like, I don't know who's gonna get the middle piece. And then it's just always, like, so messy and kind of falls apart. I love the idea of like, everyone getting a little bit of crust on the edge and then having their perfect little triangle. Do you serve slab pies a lot? And am I missing the boat here?Laura Klynstra:Oh, not a lot, but I would bring them to more of like a potluck or something. The same thing that I would bring bars to. Although you. You really can't pick it up and eat it.Stephanie Hansen:Yeah.Laura Klynstra:Because it's going to be kind of a more gooey center than A. Than a. And then a bar. But it's just. It's. You get a little bit more. It's going to go farther than a. Than a pie.Laura Klynstra:So if you just want to bring one thing and it needs to cover more people, I would bring a slab pie for that. Like a. Like a potluck summer potluck.Stephanie Hansen:People always ask me what my favorite recipe is in my book, and I always have the dumbest answers. So if I ask you what's your favorite recipe in your book, do you, like, have a answer that you're set on?Laura Klynstra:Well, the lemon meringue tart on the COVID is one of my favorite recipes in the book, and I've never been a big lemon meringue pie person, and I don't know why. It's. This is a. Has a Swiss meringue, and it's a little bit different than the lemon meringue pies that, you know, we all grew up eating. And I also feel like lemon meringue pie has too much lemon to, like, the crust is too little to the lemon. Like, the ratio.Stephanie Hansen:The big, like, meringue.Laura Klynstra:Yeah. Yeah. So this, I feel like, is the perfect ratio of meringue to lemon to crust. It's got a thick shortbread crust on it. So it's. It's actually kind of reminiscent of those lemon bars. And you're from the Midwest, so you probably had those lemon bars that everybody likes to crust. Yep.Laura Klynstra:It's. It's kind of like an elevated version of one of those lemon bars.Stephanie Hansen:Okay. I'm going to have to try it, because I always make something with lemon for Easter. It's sort of just something I do for the big Easter brunch. So maybe I'll use this as my recipe this year.Laura Klynstra:Yeah.Stephanie Hansen:How long does it take you to work on a book?Laura Klynstra:Well, I mean, it's hard to give a full, like, because there's a lot of time thinking about it and planning. Like, my first step to doing a book is to. Is writing the table of contents.Laura Klynstra:Is that what you do, too?Stephanie Hansen:Yes.Laura Klynstra:Yeah, I do it.Stephanie Hansen:So spreadsheet of all the recipes I think I want, then I sort of, like, try to organize them in some way, and then I start, like, thinking about the narrative and where I'm going to.Laura Klynstra:Right.Stephanie Hansen:I'm going to start.Laura Klynstra:Right. And so there's, like, this long, like, thinking period that you're not. It's just. I don't know. So it's. It's hard to put a time on how long it takes, but Once the. Once everything is set and I've gotten a few shots done and a few recipes tested, I can. I can do a book in a year and a half or a year if I'm really focused on it.Laura Klynstra:But I'm also doing all the photography and the design. So it's. It's a pretty intense process.Stephanie Hansen:Yeah. Because I just submit my photographs and my word docs and, you know, the designer makes it look pretty, and, gosh, you have to do the whole thing. That is harder.Laura Klynstra:And I don't have to, but, you know, you've done this much, and I am a designer. It's kind of hard to hand the design off somebody else when you're. That's like what I do. So.Stephanie Hansen:Yeah, of course, when you think about other books that. Cookbooks that you love, whether from a design feature or from just like that, you go back to them and use them a lot. Give me, like, a couple of your favorites.Laura Klynstra:The Martha Stewart's Baking Handbook. I don't know if you have that. It's got an orange spine. It's kind of like a go to, like, oh, I want to make banana bread. It's just so reliable. So that one is always in my kitchen. I also really like the Bake From Scratch series. Have you seen those? Big.Laura Klynstra:They're really huge. I think they're. They're not written all by the same person. I think there's an editor that collects recipes. It's based on the magazine, I believe. But the thing I love about those is there's so many recipes in those books. They're just loaded with recipes, and then you can just kind of page through and get all kinds of inspiration and ideas. So I love those.Laura Klynstra:I'm a big fan of Erin Jean McDowell, who is also a pie person. I like watching her on, like, her videos and stuff.Stephanie Hansen:Do you watch a lot of people, like, on YouTube?Laura Klynstra:Not a lot, no. I mean, mostly on Instagram. I'm. I'm watching, you know, the quicker reels that come through. And, yeah, one of the. One of the things that made me so inspired to want to do the fall thing is, is when you. When the fall baking stuff starts coming out on Instagram and all these beautiful baked goods and this. This wonderful mood of cozy comes through, it's like, people are.Laura Klynstra:Creators are just amazing at how they. They put this mood out there, and I just. I love it.Stephanie Hansen:Yeah, it's pretty. Pretty delightful. I was just gonna think of another question I had for you, but it totally just fell out of my brain right As I thought about it, do you, have you ever had the chance to meet like any other bakers in any of your cookbook travels?Laura Klynstra:Specifically bakers. It seems like most of the books I've worked on have been more chef related. Like cooks like Melissa Clark. I worked on some of her cookbooks. I did the photography for Bri McCoy. She. I don't know if you've seen her book. It's called the Cook's Book.Laura Klynstra:Yep, I did her photography for that book, so I've that kind of stuff, but I haven't done any specifically for bakers.Stephanie Hansen:So if in your, in your work life, do you like, like when someone gives you a recipe and you're like the person that photographs it and does the final like, is that an appealing piece of work for you?Laura Klynstra:Oh yeah. I love to do that too. Yeah. Yeah. Actually got a couple of them in the works right now that are coming down the pipeline.Stephanie Hansen:There's a lot of creators that do that and I didn't realize that, but that they, they maybe have a favorite recipe or they have recipes but they don't have the time or they don't want to be the one who puts it together for the book. So they hire all that out. Do you get any jobs like that that are one offs or do you mostly just do like a whole project?Laura Klynstra:Mostly a whole project.Stephanie Hansen:Yeah. It's, it's interesting. There's a lot of people out there that will cook your stuff if you find the right person. And I didn't realize that that was such a robust business, but apparently it is. Do you keep like a food blog yourself or is it mostly just the book?Laura Klynstra:Mostly I'm mostly in the book. But we have, I have. My friend who wrote Gathering Grace with me have a. We. We have an Instagram that's called Spice and Sugar. Oh, she's the spice and sugar table. Because spicy sugar was taken and she's the spice and I'm the sugar. Of course that's sweet.Stephanie Hansen:And you guys share it. So you just post when you're inspired?Laura Klynstra:Yeah, yeah. And we don't. We, we haven't posted.Stephanie Hansen:Yeah. Sometimes like what sounds good and feels good just falls away, right? It's no reason or rhyme. Just all of a sudden you're like not as interested in that anymore.Laura Klynstra:Well, I think we're, and we're so, both of us are so focused in the book world and our career. Careers are very busy. So it's like I feel, I feel like to really maintain one of those robust social media sites you have to be pretty much focused on it.Stephanie Hansen:Yeah. Some people post, like, on Facebook, like, 12 times a day. I don't know. They manage it all. But do you watch any baking shows? Like, are you a great British Bake off aficionado or.Laura Klynstra:I don't. I watch almost no tv.Stephanie Hansen:Okay, So I love that. And you have chickens too, right?Laura Klynstra:And I have chickens and duck.Stephanie Hansen:Okay. And do you eat the duck eggs and the chicken eggs?Laura Klynstra:Obviously, yeah. Usually the duck eggs I use in baking. I don't. You know, it has a slightly different flavor, and if you're not used to it, it's kind of like. It feels a little weird. But they're. They're actually have a higher fat content in a duck egg, and they're really great for baking, especially for cakes and.Stephanie Hansen:Oh, I love that. I don't think I ever thought about duck eggs in context of baking. That's so neat.Laura Klynstra:They're a little larger, so you might. Sometimes you have to be a little, like, careful because.Stephanie Hansen:Yeah.Laura Klynstra:You know, they might end up being too much egg in here, depending on how many eggs are in the. Like, if there's four eggs, you would probably only put three.Stephanie Hansen:Yeah, you can kind of see it, too, when you have the egg, like, the size. All right. The book is the Homemade pie Cookbook. It's 100 pie, tart, and galette recipes for every season. Like I said, it's beautiful. But even if you're, like, not thinking you're a pie person, I really think people would like this book because there's ice cream pies, there is icebox pies. Again, there's a lot of savory. There's tarts, there's little.Stephanie Hansen:There's some cookies in here, some sauces. There's just a lot of different things. When I started to go through the book, I was pleasantly surprised that there's a lot to offer here. There's whoopie pies. Your whoopie pie recipe looked great. Yeah. Everybody loves a good whoopee pie, don't they?Laura Klynstra:Yeah. I thought I might be stretching it a little bit with that one, but I'm like, it's called pie, so it's a pie.Stephanie Hansen:That's right. It's Laura Kleinstra, The Homemade Pie Cookbook. Thanks for being with me today, Laura.Laura Klynstra:Thank you so much for having me.Stephanie Hansen:Yeah, for sure. And when you get your. When you get your next book ready, give me a call anytime. I love talking to you.Laura Klynstra:Okay, great.Stephanie Hansen:Okay. All right. Bye. Bye.Laura Klynstra:Bye. 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

Meter: Visit https://meter.com/itcareer to book a demoEveryone wants a high-paying tech career, but most people are making the same deadly mistakes that keep them stuck.In this video, you'll hear real advice from top IT professionals, cybersecurity experts, and hiring managers on what it actually takes to break into tech in 2025, and the crucial things to avoid if you want to stand out.This isn't another “feel-good” video; it's the truth about how to launch your tech career, straight from people who've already done it. If you're learning IT, cybersecurity, cloud, or networking, this video will show you what actually works and what to stop wasting time on.

Daksh Gupta is the Co-founder and CEO of Greptile, the AI code reviewer that understands your entire code base.Greptile just closed a $25M Series A led by Eric Vishria at Benchmark, and we get into their long and winding journey to build one of the fastest growing AI companies.Thanks to Suds at SF1 for helping brainstorm topics for the conversation.Thank you to Numeral and Hanover Park for sponsoring this episode.Numeral: The end-to-end platform for sales tax and compliance. Try it here: https://bit.ly/NumeralThePeelHanover Park: Modern, AI-native fund admin at https://www.hanoverpark.com/TurnerTimestamps:(3:15) Evolution of AI coding + code review(11:23) Coding will never be fully automated(18:07) Why you need a separate code reviewer(24:34) How eng teams adopting AI is changing(27:37) Why LLM costs will come down(31:54) Pricing AI products(35:27) Getting your team to adopt AI(38:17) How Daksh started the 996 discourse(42:10) Recruiting is a funnel, open roles are a product(49:19) Making an energy drink for programmers(51:19) Brainstorming marketing stunts(57:22) Don't do hype marketing too early(59:41) Starting a band, hitting #14 on Spotify(1:06:35) Evolution of the startup meta(1:12:39) Starting Greptile in class at Georgia Tech(1:19:18) Moving to SF, getting into YC(1:23:44) Pivoting from codebase chat to code review(1:27:09) Crazy growth and mimetic desire(1:29:47) Pricing AI software(1:34:44) How to market developer tools(1:39:46) Greptile's fundraising journey(1:42:57) Why YC is worth the 7% dilution(1:46:39) Treat fundraising like datingReferencedGreptile: https://www.greptile.com/Careers at Greptile: https://www.greptile.com/careersMonetizing Innovation: https://www.amazon.com/Monetizing-Innovation-Companies-Design-Product/dp/1119240867Greptile Work Culture: https://www.greptile.com/blog/work-cultureEpisode with Adit @ Reducto: https://youtu.be/h98dLRJFHMMFollow DakshTwitter: https://x.com/dakshgupLinkedIn: https://www.linkedin.com/in/dakshg/Follow TurnerTwitter: https://twitter.com/TurnerNovakLinkedIn: https://www.linkedin.com/in/turnernovakSubscribe to my newsletter to get every episode + the transcript in your inbox every week: https://www.thespl.it/

In this final episode of the Women in Architecture series, Katerina sits down with architect and Mentor Dino founder, Katelyn Rossier, about her journey over the past two years—both as a new mother and as an entrepreneur reshaping how mentorship and education show up in the architecture profession.  Katelyn shares her experiences launching Mentor Dino Academy in 2023, her vision for bridging knowledge gaps in the industry, and how podcasting has allowed her to connect with others and share career stories. Their conversation touches on the challenges of balancing family and work, the shift toward work-life integration, and the evolving landscape of architecture and changing workplace dynamics. She also reflects on the importance of investing time and resources wisely, cultivating strong support systems, and recognizing that interpersonal skills are just as essential as technical knowledge. This episode highlights how mentorship, community, and intentional career choices can create a more sustainable future in architecture.   Mentioned: Listen to Katelyn's previous episode on FTH: episode 91  Follow mentorDINO on Instagram Connect with Katelyn on Linkedin Join the Academy!   Grab your copy of The Mindful Blueprint for Launching Your Architecture Firm  Use code honeycomb20 for 20% off! Support the podcast on Patreon! Subscribe to the From the Honeycomb newsletter! Meditate with Katerina on Insight Timer   Follow From the Honeycomb on Instagram! Podcast Audio edit by LadyToluu Soile  https://www.fiverr.com/users/bamisesoile/seller_dashboard. Intro music provided by kabgig / Pond5   By accessing this Podcast, I acknowledge that the entire contents are the property of Katerina Burianova, or used by Katerina Burianova with permission, and are protected under U.S. and international copyright and trademark laws. Except as otherwise provided herein, users of this Podcast may save and use information contained in the Podcast only for personal or other non-commercial, educational purposes. No other use, including, without limitation, reproduction, retransmission or editing, of this Podcast may be made without the prior written permission of the Katerina Burianova, which may be requested by contacting honeycombeeblog@gmail.com This podcast is for educational purposes only. The host claims no responsibility to any person or entity for any liability, loss, or damage caused or alleged to be caused directly or indirectly as a result of the use, application, or interpretation of the information presented herein.    

In this episode of Talking Technicians you'll meet Oscar Rodriguez, a technician at Jireh Semiconductor. Oscar shares his journey from Southern California to Portland, Oregon, and his transition from various service industry jobs to the semiconductor field. He discusses the importance of education, particularly the microelectronics program at Portland Community College, and the challenges he faced when he became a student. Oscar also reflects on his experiences at Jireh, the unexpected aspects of working in the industry, and offers valuable advice for aspiring technicians.The Talking Technicians podcast is produced by MNT-EC, the Micro Nano Technology Education Center, through financial support from the National Science Foundation's Advanced Technological Education grant program.Opinions expressed on this podcast do not necessarily represent those of the National Science Foundation.Join the conversation. If you are a working technician or know someone who is, reach out to us at info@talkingtechnicians.org.Links from the show:Episode Web Page:https://micronanoeducation.org/students-parents/talking-technicians-podcast/Careers at Jireh: https://www.aosmd.com/careers

Christopher Singleton opens up about the hardest transition in his dealership journey: moving from sales to GM. No more leaderboard rush or personal recognition... Now, the spotlight had to shine on his team members. Learning to lead from behind wasn't easy, but it's what transformed him into a true leader.Global Dealer Solutions offers a network of high-performance providers while remaining product agnostic. Knowing which tools to deploy makes a big difference. Having a trusted adviser; priceless. Schedule your complimentary consultation today. https://calendly.com/don-278. BE THE 1ST TO KNOW. LIKE and FOLLOW HERE www.linkedin.com/company/fixed-ops-marketinghttps://www.youtube.com/channel/@fixedopsmarketingGet watch and listen links, as well as full episodes and shorts: www.fixedopsmarketing.com/wtfJoin Managing Partner and Host, Russell B. Hill and Charity Dunning, Co-Host and Chief Marketing Officer of FixedOPS Marketing, as we discuss life, automotive, and the human journey in WTF?!#podcast #automotive #fixedoperations

Rachel Hollis discusses the fear of change and how to approach building a new life without drastic measures. In this episode, she answers listener questions, including a callers search for career fulfillment. Rachel offers practical advice on content creation, staying present, and shifting mindsets to improve mental well-being. She encourages listeners to follow their intuition, make incremental changes, and adopt a positive outlook to live more fulfilling lives.Get your copy of Rachel's New Book Here: Audible, Amazon, Barnes & Noble, Books-A-Millon, Bookshop.org, or wherever books are sold!01:04 Welcome to the Show02:02 Ask Rach: Recording from Home06:15 Listener Question: Finding Yourself20:52 Listener Question: Balancing Future and Present32:12 Final Thoughts and EncouragementSign up for Rachel's weekly email: https://msrachelhollis.com/insider/Call the podcast hotline and leave a voicemail! Call (737) 400-4626Watch the podcast on YouTube: http://youtube.com/@MsRachelHollisFollow along on Instagram: https://www.instagram.com/MsRachelHollisTo learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Many thanks to @Felix_Werdermann

Christopher Singleton shares why emotional intelligence (EQ) is more valuable than IQ in leadership. True leaders know when to listen, when to guide, and how to connect through empathy and compassion, the soft skills that drive real success in automotive.Global Dealer Solutions offers a network of high-performance providers while remaining product agnostic. Knowing which tools to deploy makes a big difference. Having a trusted adviser; priceless. Schedule your complimentary consultation today. https://calendly.com/don-278. BE THE 1ST TO KNOW. LIKE and FOLLOW HERE www.linkedin.com/company/fixed-ops-marketinghttps://www.youtube.com/channel/@fixedopsmarketingGet watch and listen links, as well as full episodes and shorts: www.fixedopsmarketing.com/wtfJoin Managing Partner and Host, Russell B. Hill and Charity Dunning, Co-Host and Chief Marketing Officer of FixedOPS Marketing, as we discuss life, automotive, and the human journey in WTF?!#podcast #automotive #fixedoperations

Saying goodbye is hard to do, but even the brightest WWE careers end. Simon Miller presents 10 Precise Moments WWE Careers Ended...ENJOY!Follow us on Twitter:@SimonMiller316@WhatCultureWWEFor more awesome content, check out: whatculture.com/wwe Hosted on Acast. See acast.com/privacy for more information.

In this episode of Supply Chain Now, Scott Luton welcomes Mike Griswold, Vice President Analyst at Gartner, for a conversation on leadership, innovation, and the future of supply chains. Mike shares how leading organizations are expanding beyond logistics to connect planning, customer experience, and innovation. Drawing on lessons from the Ryder Cup, he highlights the power of preparation, teamwork, and resilience; qualities that define both top athletes and successful supply chain leaders.Mike also explores how AI can strengthen decision-making without replacing human expertise. He shares insights from Gartner's Top 25 and previews the upcoming Planning Summits in London and Denver. From aligning people and processes to driving performance in uncertain times, this episode offers practical lessons for building smarter, more connected supply chains.Jump into the conversation:(00:00) Intro(01:28) Introducing the lightning round(02:59) Ryder Cup and supply chain analogies(09:36) Late-night snacks and drinks(11:33) Alternative career paths(13:18) Supply chain planning as a board game(15:43) Buzzwords in supply chain(19:58) Exploring VUCA and its impact(21:04) Overhyped and underrated supply chain tech trends(23:00) The evolution of shopping technology(25:50) Gartner supply chain top 25 insights(34:15) Supply chain leadership superpowers(38:47) Gartner planning summits overviewAdditional Links & Resources:Connect with Mike Griswold: https://www.linkedin.com/in/mike-griswold-6a68922/Learn more about Gartner: https://www.gartner.com/enConnect with Scott Luton: https://www.linkedin.com/in/scottwindonluton/Learn more about Supply Chain Now: https://supplychainnow.com Watch and listen to more Supply Chain Now episodes here: https://supplychainnow.com/program/supply-chain-now Subscribe to Supply Chain Now on your favorite platform: https://supplychainnow.com/join Work with us! Download Supply Chain Now's NEW Media Kit: https://bit.ly/3XH6OVkThis episode was hosted by Scott Luton and produced by Amanda Luton. For additional information, please visit our dedicated show page at: https://supplychainnow.com

Send us a textIf you loved Part 1 of our She Leads Digital series, you're in for another round of inspiring career journeys, bold pivots, and hard-won wisdom from incredible women shaping the future of digital marketing. In this continuation episode, we dive deeper into themes of mentorship, education, career training, and professional development; all told through personal stories that prove there's no single path to success in digital marketing. While their journeys showcase fascinating career transitions, what stands out is their resilience in embracing change and continuous learning. Episode Highlights:Discover how non-traditional mentorship relationships can drive mutual growth and fresh perspectives in your career.Learn the leadership traits that foster calm, confident, and high-performing teams.Hear real stories of self-discovery that led these inspiring female leaders to pivot into careers they truly love.Understand how personalized coaching and regular touchpoints can help teams thrive and solve challenges collaboratively.Gain insights into balancing professional expertise with empathy and trust to create lasting, impactful connections in digital marketing.Episode Links: 

28% of doctors consider leaving the profession on a weekly basis. Can mini-retirements allow people to stay in these demanding careers that they love, but are burning them out? Jillian and Christie discuss the importance of taking sabbaticals in the healthcare profession, particularly in light of the burnout culture that often pervades the field. Christie shares her personal journey of feeling overwhelmed in her role as a palliative care physician and the steps she took to reclaim her well-being through a sabbatical. They explore the systemic issues that contribute to burnout, the fear associated with career transitions, and the importance of finding agency and options within the medical field. The discussion emphasizes the need for self-care, the value of coaching, and the significance of maintaining one's identity outside of work. Links: Website: reclaimphysiciancoaching.com, where any physician interested in exploring coaching can book a free introductory conversation. Instagram: https://www.instagram.com/reclaim_physician_coaching Facebook: https://www.facebook.com/profile.php?id=61578579675081 Takeaways: Many doctors feel trapped in their roles due to systemic pressures 28% of doctors contemplate leaving medicine weekly Cultural beliefs can create a false binary of being 'all in' or 'all out' Investing in wellness programs can save healthcare institutions money Fear of losing identity can hinder career transitions Creating a structured sabbatical using the mini-retirement phases can enhance the experience Finding community support can help in navigating career changes  

BONUS - The Retail Razor: Data Blades Season 2 TrailerData Blades Returns: AI, CX, and Retail Media for Executive Leaders Welcome to a special cross-release of the Season 2 trailer for The Retail Razor: Data Blades—the podcast that slices through complex retail research to deliver sharp, actionable insights and retail strategies for executive leaders in the AI era.  In Season 1, we cut through the clutter with data-backed insights to identify strategies for:Inflation's uneven impact across age groups—where seniors felt the pinch more than younger shoppers.Shifting shopping habits—like 74% of consumers using lists to control spending.The power of values in loyalty—with 77% of consumers saying brand values matter more than discounts.Self-checkout and employee experience—where well-informed store teams drove a 27% increase in average spend. Now in Season 2, we're going deeper. Hosts Ricardo Belmar, RETHINK Retail Top Retail Expert & NRF 2025 Retail Voice, and Casey Golden, RETHINK Retail Top Retail Expert, preview what's ahead:Exclusive insights from TruRating and top retail analysts to hone your data-driven retail strategies.A focus on three pillars: Customer Experience, Retail Media, and Employee Experience.How AI is reshaping retail strategy—from predictive personalization to AI-powered workforce tools.Revisiting themes of trust, transparency, and loyalty with fresh data and new perspectives. If you're a VP, CMO, COO, or CEO in retail looking to make smarter, data-driven decisions for AI-first retail strategies, this is your podcast. Subscribe now in your favorite podcast player and stay ahead of the curve with insights that drive conversion, loyalty, and operational excellence.New episodes drop starting tomorrow!

Sylke Poehling didn't set out to lead one of the world's most advanced gene therapy companies - but a love for drug discovery and a career built on curiosity, courage and conviction brought her there.  Now CEO of Spark Therapeutics and SVP at Roche, Sylke joins us on Careers in Discovery to share her journey from academia into Biotech, how Spark pioneered the world's first FDA-approved directly administered gene therapy, and what it means to build the next generation of treatments - and the company culture to deliver them.  She reflects on what it takes to lead through risk and uncertainty, how to balance scientific ambition with operational focus, and why authenticity and clarity are at the heart of impactful leadership.  An inspiring conversation with a scientist-turned-CEO who's still pushing boundaries and redefining what's possible in genetic medicine. 

This episode of the InfoSec Beat podcast focuses on careers in information security. Accenture CISO Kris Burkhardt talks with Renée Fletcher, a program manager in Accenture Information Security. Renée is at a turning point in her career, moving from Governance, Risk and Compliance to a new strategic programs role as the Cyberstrategy, Geopolitical and Regulatory lead. Having been on the frontlines of strengthening Accenture's regulatory readiness, she reflects on starting from what you know to assess risk, building cross-functional teams, and communicating effectively. Learn why her career is a lesson in what can happen when the detour becomes the destination—and how her degree in forensic science still helps her today. Renée's career advice? You're more capable than you think.

Christopher Singleton made more money than ever before, but felt emptier than ever. Cars, clothes, and status couldn't replace what really mattered: meaningful relationships. Sometimes, every new accomplishment just brings a new kind of sadness.Global Dealer Solutions offers a network of high-performance providers while remaining product agnostic. Knowing which tools to deploy makes a big difference. Having a trusted adviser; priceless. Schedule your complimentary consultation today. https://calendly.com/don-278. BE THE 1ST TO KNOW. LIKE and FOLLOW HERE www.linkedin.com/company/fixed-ops-marketinghttps://www.youtube.com/channel/@fixedopsmarketingGet watch and listen links, as well as full episodes and shorts: www.fixedopsmarketing.com/wtfJoin Managing Partner and Host, Russell B. Hill and Charity Dunning, Co-Host and Chief Marketing Officer of FixedOPS Marketing, as we discuss life, automotive, and the human journey in WTF?!#podcast #automotive #fixedoperations

Are you in one right now?——————Tomorrow, I'm going to give you a 5 step process that you can use to generate and rack up your 100 failures.Subscribe to my email newsletter so you don't miss a thing: https://poojav.substack.com/ And if you found yourself nodding along as I described the 3 inflection points because you're realizing you might be at one (or multiple at the same time)... Come talk to me and let's make this inflection point as smooth and hockey-stick-like as possible :) https://poojavcoaching.com/contact

Careers that age you ,Murder Monkeys

GM Andy Soltis is a U.S. Chess Hall of Famer, prolific author, and longtime Chess Life columnist who has left a lasting mark on American chess while balancing a decades-long career as an editor at the New York Post. His recent memoir, Deadline Grandmaster, retraces those parallel paths and shares remarkable stories such as playing a 16-year-old Vishy Anand, meeting Mikhail Tal, corresponding with Irving Chernev, and unknowingly crossing paths with Bobby Fischer. In our conversation, Andy revisits several of these moments and reflects on the challenges of chess improvement. We explore why players plateau, how to identify their own chess styles, and what today's players can learn from history's greats. Toward the end, Andy mulls his next project and discusses how chess publishing has evolved through the decades. It's always a privilege to hear Andy's stories, and I highly recommend Deadline Grandmaster for many more of them.  This episode was recorded on October 16, 2025  and thus does not discuss the tragic news of GM Daniel Naroditsky's passing.  0:00- Thanks to our sponsor, Chessable.com! If you sign up for Chessable Pro in order to unlock discounts and additional features, be sure to use the following link: https://www.chessable.com/pro/?utm_source=affiliate&utm_medium=benjohnson&utm_campaign=pro And you can check out their new offerings here: https://www.chessable.com/courses/all/new/ 0:00-  Perpetual Chess Improvement is finally available on Audible! https://www.amazon.com/Perpetual-Chess-Improvement-Practical-World-Class/dp/B0FHWWC2ZX/ref=tmm_aud_swatch_0 0:02- GM Andy Soltis joins! He begins by sharing his thought on rating plateaus.  Mentioned: Note on FM Nate Solon's unusual rating gains: https://substack.com/@zwischenzug/note/c-166416052?utm_source=notes-share-action&r=1juy4 11:00- We discuss Andy's excellent memoir Deadline Grandmaster- did Andy ever seriously consider becoming a chess professional? Mentioned:  14:00- How did Andy earn the Grandmaster title?  Mentioned: IM Norman Weinstein, IM Sal Matera, IM Jack Peters 16:00- Vishy Anand stories  Mentioned: More on Andy's early encounter with Vishy in Calcutta here: https://en.chessbase.com/post/vishy-anand-a-passionate-portrait-part-three 20:00- Mikhail Tal stories 22:00- Patreon mailbag question: What is a good first book about Soviet Chess history?  Mentioned:  Soviet Chess: 1917-1991  by GM Andy Soltis  24:00- Andy's recollections of the famed Lone Pine tournament 30:00- GM Walter Browne stories 35:00- Patreon mailbag questions: a) Why didn't Alekhine play a rematch with Capablanca? b) Can Andy recommend an Alekhine biography? Mentioned: Alexander Alekhine- THe Russian Sphinx: Volume 1 The Real Paul Morphy  38:00- Patreon mailbag question: Are there any plans to do an updated edition on Andy's  US Championship?  https://www.amazon.com/United-States-Chess-Championship-1845-1996/dp/0786402482/ref=sr_1_1?crid=2DC5Q7FF5MKY6&dib=eyJ2IjoiMSJ9.IYZoPqWvJ0bdS3_2d3Qewg.tinoi7uw9EjPATAcLC1Pqdxp0hjkvFqcFvkoPdUzENc&dib_tag=se&keywords=soltis+us+championship&qid=1760732231&s=books&sprefix=soltis+us+championship%2Cstripbooks%2C87&sr=1-1 40:00- Bobby Fischer stories  Mentioned: GM Peter Biayasis, IM Anthony Saidy  42:00- Andy's interactions with legendary author Irving Chernev, also mentioned Fred Reinfeld  50:00- What can we learn from figuring out our chess styles? Mentioned: Reveal Your Chess Style Reveal Your Chess Style: Soltis, Andrew: 9781849949965: Amazon.com: Books 57:00- The state of chess book publishing Mentioned: GM James Tarjan If you are interested in joining the Perpetual Chess Patreon community, you can find out more information here: Ben Johnson | creating Perpetual Chess Podcast | Patreon Learn more about your ad choices. Visit podcastchoices.com/adchoices

Play isn't just for kids—it's a powerful tool for creativity and resilience at work. In this episode, play designer Cas Holman shares how curiosity and playfulness can help teams thrive.You'll learn:Why adults need play to spark innovationHow leaders can model play without it feeling forcedEasy ways to bring more play into your daily workShow NotesWeekly Newsletter Sign-Up: http://bit.ly/37hqtQW Guest Resources:Cas Holman: https://casholman.comBook: https://casholman.com/work-with-cas-copyRigamajig: https://casholman.com/design/rigamajig Career Contessa ResourcesBook 1:1 career coaching session: https://www.careercontessa.com/hire-a-mentor/ Take an online course: https://www.careercontessa.com/education/ Get your personalized salary report: https://www.careercontessa.com/the-salary-project/ See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

EPISODE DESCRIPTIONRebecca V. Nellis never meant to run a nonprofit. She just never left. Twenty years later, she's still helming Cancer and Careers after a Craigslist maternity-leave temp job turned into a lifelong mission.In this 60-minute doubleheader, we cover everything from theater nerdom and improv rules for surviving bureaucracy, to hanging up on Jon Bon Jovi, to navigating cancer while working—or working while surviving cancer. Same thing.Rebecca's path is part Second City, part Prague hostel, part Upper East Side grant writer, and somehow all of that makes perfect sense. She breaks down how theater kids become nonprofit lifers, how “sample sale feminism” helped shape a cancer rights org, and how you know when the work is finally worth staying for.Also: Cleavon Little. Tap Dance Kid. 42 countries. And one extremely awkward moment involving a room full of women's handbags and one very confused Matthew.If you've ever had to hide your diagnosis to keep a job—or wanted to burn the whole HR system down—this one's for you.RELATED LINKSCancer and CareersRebecca Nellis on LinkedIn2024 Cancer and Careers Research ReportWorking with Cancer Pledge (Publicis)CEW FoundationI'm Not Rappaport – Broadway InfoFEEDBACKLike this episode? Rate and review Out of Patients on your favorite podcast platform. For guest suggestions or sponsorship opportunities, email podcast@matthewzachary.com.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

I was sold on the myth that you could not have an aviation career in your 30's,boy where are they wrong! I did it and so can you. Now I help people of all ages transition to a career in aviation whether they are in their 20's, 30's, 40's and more. Are you wondering if … Continue reading ACP437 Debunking the Myth: It’s NOT Too Late For An Aviation Career Past 30 → The post ACP437 Debunking the Myth: It’s NOT Too Late For An Aviation Career Past 30 appeared first on Aviation Careers Podcast.

In private service, no two days are the same — and as time goes on, a role can change drastically.Beth Langley has worked with the same principals for two decades, and her role has continuously evolved over time. In this conversation, she shares her path from personal trainer to estate manager to fractional estate manager and remote personal assistant. Tune in to hear her tips for setting boundaries that set you up for success long-term, building long-lasting vendor relationships, and adapting as dynamics change.Subscribe to the Easemakers Podcast to hear from more experts in the private service industry, and join the Easemakers community to talk to other estate managers and PSPs on a regular basis.  Enjoying the Easemakers Podcast? Leave us a rating and a review telling us about your favorite episodes and what you want to learn next!The Easemakers Podcast is presented by Nines, modern household management software and services built for private service professionals and the households the support.

Captain Pete Ciaramitaro joins me on the show to talk through what may well be a 50-year career working all across our river systems by the end of next year. Joining Southern Towing in 1976, he climbed the ladder to the wheelhouse in a short time. In this episode, we hear about his development as a river pilot with a stepfather in the wheelhouse, becoming a licensed pilot at 21 years old, his early years in the industry, time spent running passenger vessels, and an honor of his life, running Captain on the M/V MISSISSIPPI, the largest diesel towboat ever built, for the Corps of Engineers. We hear also about some old friends of his, his time as a port captain, a lifetime of memories, and a twist of fate.Please check out our episode sponsor: Southern Devallhttps://www.southerndevall.com/https://www.southerndevall.com/About/https://www.southerndevall.com/Careers/

Working in the car business can take a serious toll on mental health. Long hours, high pressure, and constant performance expectations. It's time to start talking about it. In this short, Christopher Singleton dives into the real mental health challenges in automotive and why supporting your team matters more than ever.Global Dealer Solutions offers a network of high-performance providers while remaining product agnostic. Knowing which tools to deploy makes a big difference. Having a trusted adviser; priceless. Schedule your complimentary consultation today. https://calendly.com/don-278. BE THE 1ST TO KNOW. LIKE and FOLLOW HERE www.linkedin.com/company/fixed-ops-marketinghttps://www.youtube.com/channel/@fixedopsmarketingGet watch and listen links, as well as full episodes and shorts: www.fixedopsmarketing.com/wtfJoin Managing Partner and Host, Russell B. Hill and Charity Dunning, Co-Host and Chief Marketing Officer of FixedOPS Marketing, as we discuss life, automotive, and the human journey in WTF?!#podcast #automotive #fixedoperations

In this episode of Conversations on Careers and Professional Life, I explire one of the most powerful frameworks for structuring clear, persuasive business communication: the Minto Pyramid Principle. The framework, created by Barbara Minto at McKinsey, is a simple but transformative way to organize ideas. Think of your communication as a pyramid: At the top is your main point — your recommendation, your answer, your "so what." Beneath that are the supporting arguments — the key reasons your audience should agree with or believe your main point. At the base are the evidence and details — the facts, data, and analysis that give those arguments weight. The beauty of the Pyramid Principle is that it works at every level. Your entire presentation can follow it, each section within your presentation can follow it, and even each individual slide can follow it. Every idea should ladder up neatly to the one above it. Why does this matter? Because most presentations and meetings fail not because the ideas are bad, but because the structure is confusing. When you cram multiple ideas into a single slide, include disconnected data, or bury the lead, your audience can't follow the story. If everything is important, nothing is important. The Pyramid Principle forces you to make choices. It asks: What's the single most important point I want my audience to remember if they leave after five minutes? That's the point that belongs at the top of the pyramid. Everything else exists to serve that idea—or it doesn't belong. Here's how to apply it. Start with your answer—your key recommendation. Imagine that the most senior person in the room gets a phone call and leaves six minutes into your presentation. If they walk out then, will they know what you're recommending? Don't make your audience wait until slide 17 to find out your point. Put it right up front. Then, support it with your major premises—ideally three. There's a reason consultants love the "rule of three." Research shows that once you go beyond three supporting points, credibility actually drops. Four or five reasons feel like overkill; three feels complete. For example: "We recommend launching the pilot in Austin—because customer adoption is highest, operational costs are lowest, and the competitive landscape is still open." That single sentence is a mini pyramid: a clear main point supported by three reasons. Each reason could then become a section, a slide, or even a paragraph of an email—each with its own evidence and analysis. Finally, check that every piece of content—every chart, bullet, and image—supports one of those reasons. If it doesn't, cut it. Anton Chekhov said, "If there's a gun on the wall in Act I, it must go off by Act III. If it's not going to be fired, take it down." The same is true for your slides: if it doesn't serve your main point, it shouldn't be there. Common pitfalls? Starting with background or methodology. You want to show your process, but your audience doesn't care how you got there until they know where you're going. Start with the destination. Overloading slides. Each slide should have one key message, and the title should say it, not label it. Instead of "Customer Survey Results," say, "Customers are willing to pay 20% more for faster delivery." Forgetting your audience. The Pyramid Principle works best when grounded in AIM—Audience, Intent, Message. Who are you talking to? What do they care about? What action do you want them to take? Before you build your next deck, don't start in PowerPoint. Start with a piece of paper. Write your main point at the top, your three strongest supporting arguments underneath, and then only the data or visuals that prove those points. When you've done that, you've built a story pyramid that's clear, concise, and persuasive. Remember—slides don't cost anything. Use as many as you need, but only one idea per slide. Start with the answer. Support it with logic. End with confidence. That's the Minto Pyramid Principle—and it's how you turn information into influence. Resources Mentioned Barbara Minto, The Pyramid Principle Nancy Duarte, Resonate and Slide:ology Scott Berinato, Good Charts HBR: "How to Give a Killer Presentation," by Chris Anderson

Here's the thing: most leaders aren't struggling with hiring itself.They're struggling with alignment.In this episode, Michael sits down with Regan RC Hahn (Director of Recruiting at FIBR) for a real conversation about why hiring feels so tough right now across every industry and what you can actually do to turn it around.You'll learn:How to identify when you've put the right person in the wrong seatHow to create a team culture built on clarity, connection, and resilienceThe 3-step framework to rewire your mindset and lead with emotional intelligenceThis is for you if You're tired of hiring the wrong people, losing great ones, or feeling stuck in your own career.✨ Follow RC Han: https://www.linkedin.com/in/rcofficial/✨ Visit Fibr: https://fibr.fit/______________________________________________________________________________________________Ready to start building the gym business you deserve? visit www.buzops.com to start your journey with the best operating system to grow and scale!follow us in socials:https://www.instagram.com/buzops/https://www.facebook.com/buzops→ Grab your free GymBoss Toolbox for success and peace of mind in your business:https://links.buzops.com/widget/form/........⭐ TIMESTAMPS OF THE EPISODE[0:00:00] – Introduction & Setting the Stage[0:01:21] – Disconnect with Purpose & "Why" in Careers[0:04:04] – Broken Hiring Processes & Human Connections[0:05:48] – Turnover & Challenges in the Fitness Industry[0:09:57] – Motivation, Distraction, and Job Satisfaction[0:14:36] – Work-Life Balance vs. Work-Life Integration[0:23:04] – Resilience & Emotional Intelligence for Success[0:26:53] – Steps and Training to Build Resilience[0:32:17] – Mindset-Shifting Exercises and Tips[0:48:31] – The Impact of Fitness on Life & Personal Story[0:57:40] – Future of Fiber & the Fitness Industry[1:06:36] – Advice for Job Seekers & Opportunities in Fitness[1:08:50] – Closing Remarks & Where to Find More Information...how to hire the right person for your business?how to hire the right candidate?how to hire good employees?how to build a strong team culture?how to build culture in a team?#Leadership #PurposeDriven #TeamBuilding #BusinessGrowth #GymOwners #EntrepreneurMindset #WorkCulture #HiringTipsThis episode was powered by BUZOPS Gym Growth OS - A complete, powerful and flexible solution to manage every aspect of your gym operations. Get exceptional features thoughtfully designed to make your life easier while growing exponentially and achieving business success. BUZOPS empowers you to flawlessly automate administrative tasks and optimize access management to your facilities, synchronizing effortlessly with member accounts, staff management, class bookings, scheduling, individual services, and user-friendly comprehensive business reports.

Too many smart, capable women stay stuck in roles that feel “safe.” In this episode, Kendall Berg and Dr. Candace Steele Flippin unpack why — and how to finally break free. Drawing on groundbreaking research from her book and her SHAPE Framework (Safe, Hard Work, Advocate, Persevere, Educate), Dr. Candace reveals the hidden connection between financial stability and career confidence — and why money literacy isn't just about saving, it's about power. Together, they explore how self-advocacy, financial readiness, and strategic visibility help women move from fear to freedom. Whether you're hesitating to take a promotion, negotiate your worth, or leave a role that no longer fits, this conversation gives you the mindset and tools to stop playing it safe and start shaping your next chapter.

BONUS - The Retail Razor: Blade to Greatness Season 2 TrailerRetail Executive Leadership & Coaching Insights for the AI EraWelcome to a special cross-release of the Season 2 trailer for The Retail Razor: Blade to Greatness — the podcast where retail leaders sharpen their edge. Hosted by Ricardo Belmar & Casey Golden, this series explores the essential skills & qualities every retail executive needs to lead boldly, stay sharp, & stay human in the AI era.In Season 1, we uncovered the fundamentals of great leadership:how intrinsic motivation and autonomy unlock innovationwhy positivity is fuel, not fluffrethinking hiring, career development, & investing in peopleSeason 2 takes it further with new retail executives & coaching experts—to share actionable insights on:Building resilient & adaptable leadership culturesLeading through disruption & transformation in the AI eraPractical coaching strategies for executives & C-suite leadersIf you're a retail leader, this season will help you sharpen your leadership blade & lead with clarity. Subscribe to The Retail Razor: Blade to Greatness show in your favorite podcast player!New episodes drop starting tomorrow!

Careers in the trades or manufacturing are of interest to you? Terry Iverson is a manufacturing leader, author, and keynote speaker dedicated to reshaping America's perception of skilled trades. As founder of CHAMPION Now!, and author of Finding America's Greatest Champion and Inspiring Champions in Advanced Manufacturing, Terry brings over 45 years of experience mentoring and inspiring the next generation of makers. In episode 607 of the Fraternity Foodie Podcast, we find out what inspired Terry to become the founder of an organization changing how America perceives manufacturing, what are the biggest misconceptions college students have about careers in the trades or manufacturing, how student debt can be America's potential career killer, how college students or recent grads can get involved in apprenticeship or internship opportunities to gain hands-on experience, how mentorship shaped his journey, how leadership principles from the manufacturing floor translate to leading a team or a chapter, what is the connection between gamers and digital CNC manufacturing, lessons from his books called "Finding America's Greatest Champion" and "Inspiring Champions in Advanced Manufacturing", and what is one action students can take this week to begin discovering their own path to becoming a champion. Enjoy!

In this episode, I sit down with Mike Blandin, a foreman with Canadian Utility Construction (CUC), part of Quanta Services. Mike shares his journey in civil and gas utility construction, from breaking into the trade to leading crews on major projects across Canada.We dive into leadership lessons from the field, the realities of running a crew, and what separates a good foreman from a great one. Mike also opens up about crew culture, communication, and mental health in the trades, plus what it takes to stay grounded while managing the pressure of production and safety.Finally, we look ahead at the future of civil and gas utility work in Canada and how being part of Quanta Services connects CUC and its crews to something much bigger.Whether you're in the trades, curious about utility construction, or looking for leadership wisdom, this conversation delivers real insights straight from the jobsite. 

When your days revolve around medical routines, sleepless nights, and endless caregiving, marriage can start to feel more like project management than partnership. In this episode, Madeline and Alyssa unpack all the ways that marriage is impacted amidst  medical and disability parenting—the disconnection, resentment, and chronic stress that test relationships, and the deepened understanding, teamwork, and shared strength that can come from walking through it together.Whether you think your marriage has struggled, beenstrengthened, or maybe experienced a little bit of both, this episode has something you can relate to.Links:Listen to Ep156: Should I Get a Divorce?Listento Ep 187: Do you Miss Who You Used to Be?Listento Ep 159: Sharing the Mental Load.Listento Ep 147: Sexual Intimacy.Listento Ep 171: Financial Strain.Listento Ep 99: Family Planning.Listento Ep 146: The Dad Episode.Listento Ep 139: In-Home Nursing.Listento Ep 135: Careers.Join The Rare Life newsletter andnever miss an update!Fill out our contact form to joinupcoming discussion groups!Follow us on Instagram @the_rare_life!Donateto the podcast or Contactme about sponsoring an episode.Follow the Facebook page. Join the Facebook group Parents of Children with Rare Conditions.Access the transcript on the website here. And if you love this podcast, please leave usa rating or review in your favorite podcast app

Ask Mundo Anything: East Coast vs. Midwest, Christmas Gifts and Careers | 10-23-25See omnystudio.com/listener for privacy information.

In this episode, Cassie reflects on six years of consulting, the evolution of marketing careers, and what it really takes to grow (without burning out) in 2026 and beyond. From the rise of AI to the importance of human connection, we're talking about how to stay adaptable, keep learning, and find new inspiration in your work. Cassie shares her own career pivots, lessons from the Digital Summit in Philly, and the key skills that will define the next era of marketing.Key Takeaways:// Why marketing is still a viable — and essential — career path in a tech-driven world// How to use AI as a creative tool to elevate, not replace, your expertise// The difference between career burnout and a misaligned role (and how to tell which one you're facing)// The top skills that will future-proof your marketing career: writing, communication, adaptability, and curiosityConnect with Cassie: LinkedIn____Say hi! DM me on Instagram and let us know what content you want to hear on the show - I can't wait to hear from you! Please also consider rating the show and leaving a review, as that helps us tremendously as we move forward in this Marketing Happy Hour journey and create more content for all of you. ⁠Join our FREE Open Jobs group on LinkedIn: ⁠Join now⁠Get the latest from MHH, straight to your inbox: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Join our email list!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow MHH on Social: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ |⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

Liz Chism has been an entrepreneur for over 11 years. She started out her entrepreneurial journey by starting a craft brewery with her husband and being the COO and Head Brewer. After that journey ended, she started Systems into Freedom where she is a business operations coach who strategizes with business about how to organize and streamline their operations so they can create freedom through their business. Liz seamlessly fits coaching around helping her husband in his real estate business, running the house, raising their three children, and homeschooling. “It wasn't until my husband and I decided to start a craft beer brewery that I found my passion for organizing, streamlining and strategizing–how to go from point A to Point B in the fastest way possible. “My husband and I fell in love with brewing, the science and the art mixture. And we fell in love with the community aspect that it brought, the ability to bring people together. What's interesting is that most people didn't think that I would be the brewer. They always put the male as the brewer and the female as the admin/marketing person. It turned out I had more talent for organizing and operations, repeating success and creating the recipes. In the end I was the brewer and did all the operations. My husband's talents were more of that CEO mentality, that visionary, and he handled the business side. We ran it for almost five years but ended up closing down in 2018 and filing bankruptcy in 2019. And that's actually when we pivoted. There's a lot of things about the brewery that we liked, but some aspects weren't a match for where we wanted to be and what we wanted to do with life. It was actually a moment where we could redesign our life however we wanted to. Based on what my husband and I learned while building the brewery, I started a coaching business called Systems into Freedom. It is designed to really help business owners put the systems in place so they will not get burned out. Those systems need to be incorporated into the culture of the business and leverage their employees to become leaders.

Your time isn't your most valuable resource—it's your attention. In this episode, Dr. Zelana Montminy (Dr. Z), behavioral scientist and author of Finding Focus, joins Lauren to explore why learning to protect your attention is the new workplace superpower. From the myth of multitasking to the everyday “focus thieves” draining your energy, Dr. Z shares practical strategies for reclaiming your focus and thriving at work—without burning out.You'll learn:Why multitasking sabotages productivity and how your brain really works.The most common “focus thieves” and how to spot and stop them.Dr. Z's simple, science-backed tools to reclaim your attention starting today.Show NotesWeekly Newsletter Sign-Up: http://bit.ly/37hqtQW Guest ResourcesDr. Zelana website: https://drzelana.com/ Finding Focus book: https://drzelana.com/findingfocus Instagram: https://www.instagram.com/dr.zelana Career Contessa ResourcesBook 1:1 career coaching session: https://www.careercontessa.com/hire-a-mentor/ Take an online course: https://www.careercontessa.com/education/ Get your personalized salary report: https://www.careercontessa.com/the-salary-project/ SponsorsMerit Beauty is offering our listeners their Signature Makeup Bag with your first order at merit beauty.com.Join thousands of small business owners simplifying their finances—open your FREE Found account now at found.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

4. Khrushchev, Putin's Perceptions, and the Soviet Golden Age in Ukraine The Soviet period saw Ukraine rise to crucial importance; leaders like Khrushchev and Brezhnev spent large parts of their careers in the Ukrainian Communist Party apparatus. In 1954, Khrushchev transferred Crimea from the Russian Federation to Ukraine for practical reasons, as Kyiv was better positioned to manage it than Moscow. During the 1960s, Ukraine became a critical industrial manufacturing center, producing coal, military ballistic missiles, and space-related equipment, reinforcing its centrality to the Soviet state. Vladimir Putin, born in 1953, formed his understanding of Ukraine during this relatively calm period. For his generation, it was implicit and taken for granted that Ukraine was merely an extension of Russia—a source of industry, grain, and the beloved vacation spot of Crimea, the "Soviet Florida." Russians became emotionally attached to Ukraine as "ours," making the idea of Ukrainian independence not even a question for debate in the Russian mindset. 1855 CRIMEA