An individual's journey through learning, work, and other aspects of life
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Around 25 years ago, Ardem Patapoutian set out to investigate the fundamental biology behind our sense of touch. Through a long process of gene elimination, he identified a class of sensors in the cell membrane that turn physical pressure into an electrical signal. He changed the game in the field of sensation and perception, and in 2021 shared the Nobel Prize in Physiology or Medicine for his work. He joins Host Flora Lichtman to talk about his research, the odd jobs he worked along the way, and how he found a sense of belonging in science.Guest: Dr. Ardem Patapoutian is a professor and the Presidential Endowed Chair in Neurobiology at the Scripps Research Institute in La Jolla, California. Transcripts for each episode are available within 1-3 days at sciencefriday.com. Subscribe to this podcast. Plus, to stay updated on all things science, sign up for Science Friday's newsletters.
Fear shows up in every career — whether it's speaking up in a meeting, going for a stretch role, or asking for a raise. But courage isn't about eliminating fear; it's about acting with it. In this episode, Harvard Business School professor and author Ranjay Gulati shares the science of everyday courage and practical strategies to help you move forward boldly in your career.You'll learn:The “fear equation” — and why uncertainty and control matter mostThe 9C's of Courage and how to strengthen them like a muscleMental strategies and rituals to manage fear in real time and take bold actionShow NotesWeekly Newsletter Sign-Up: http://bit.ly/37hqtQW Guest Resources:Book: https://ranjaygulati.com/how-to-be-bold/ LinkedIn: https://www.linkedin.com/in/ranjay-gulati/ Website: https://ranjaygulati.com/ 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.
This week we are joined by Jamie Harrow! Jamie Harrow was born and raised at the Jersey Shore. She is a graduate of Harvard Law School and Villanova University and lives in New Jersey with her family. Her debut novel, One on One, was published by Dutton in 2024. Fun at Parties, her second novel, is available now.In this episode, Jamie Harrow discusses the importance of embracing non-linear career paths and the valuable lessons learned from diverse experiences. She discusses her experience growing up on the Jersey Shore, being the “nerd” in a sporty family, being soft spoken in school, and her experiences with identity and motherhood. Recommendations From This Episode: Little Giants The Geography of Bliss: One Grump's Search For The Happiest Places In The World Follow Jamie: @jamieharrowbooksFollow Carly: @carlyjmontagFollow Emily: @thefunnywalshFollow the podcast: @aloneatlunchpod Please rate and review the podcast! Spread the word! Tell your friends! Email us: aloneatlunch@gmail.com Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
IOC set to make BOMBSHELL announcement and END THE CAREERS of Transgenders at the Olympics!
In this Careers and the Business of Law | Pre-TLTF Series conversation, David Cowen sits down with Tim Follett, Founder and CEO of StructureFlow, to explore how visual intelligence and AI agents are reshaping how legal and financial professionals work with complex data. From turning static charts into dynamic, interactive systems to teaching AI to see structures the way lawyers do, Tim shares a clear, forward-looking view of the next chapter in legal tech and what he's launching on the TLTF stage in Austin. Key Topics Covered: How visualization unlocks cognitive power in complex legal and corporate structures. Tim's AI-first workflow at StructureFlow, from meeting transcripts to intelligent summaries. Why personal knowledge management (PKM) and visual databases are the next frontier for professionals. The shift toward agentic and digital workforces and how StructureFlow is applying them today. Why 2025 is the year of AI generalists, and 2026 will belong to domain-specific innovators. How forward-deployed engineers and domain experts are changing the client experience. A sneak peek at StructureFlow's new brand and vision, launching live at the TLTF Summit.
In this Careers and the Business of Law | Pre-TLTF Series episode, David Cowen sits down with James Ding, CEO and Co-Founder of DraftWise and former Palantir engineering lead, to explore how data, accountability, and forward-deployed engineering are reshaping the business of law. From mobilizing firm knowledge to the philosophical lessons behind "Stillness is the Key," James shares a rare blend of technical insight and human wisdom ahead of the TLTF Summit in Austin. Key Topics Covered: How DraftWise turns legal data into actionable intelligence through digital twins of firm knowledge. The difference between a consultant and a forward-deployed engineer and why accountability is the real differentiator. Lessons from Palantir's customer-first model and how it inspired a new standard in legal AI. Why TLTF feels like a Michelin-star experience - a curated mix of funders, founders, and innovators. How cross-generational collaboration is driving innovation across law and tech. What James is reading and how "Stillness is the Key" informs his leadership philosophy. Why focus is more valuable than information in the age of AI abundance.
Shannon Hobbs, Chief People Officer at BNY, joined us to unpack how the bank is scaling its early-career pipeline, flattening org design, and running a culture-first transformation.We discussed BNY's in-house AI hub “Eliza” (99% employee certification, 15k+ agents, 100 digital employees), plus practical advice for CHROs on building AI capability safely and at scale.---- How BNY is betting big on early talent (PDF): https://modernpeopleleader.kit.com/episode267Sponsor Links:
Episode 366 of the Football Fitness Federation Podcast is with the Team at FC Utrecht - Bas Blom, Rainer Van Gaal Appelhof & Yanni Egyptien We discussed: ▫️The presentations to come at our event ▫️Careers & Backgrounds ▫️Academy to 1st Team Collaboration ▫️Growing the Team & much more! You can connect with them on LinkedIn Keep up to date with the amazing work our sponsors are doing here: Hawkin Dynamics - www.hawkindynamics.com Good Prep - thegoodprep.com Discover the power of nutrition at WWW.THEGOODPREP.COM and use code FFF15 for 15% off your first order Hytro - hytro.com Maximise your athletic potential with Hytro BFR. Easier, safer and more practical BFR for squads to prepare for and recover from exercise than ever before. Click the link [[ bit.ly/3ILVsbU ]] Join our online community & get access to the very best Football Fitness content as well as the ability to connect with Sport Scientists and Strength & Conditioning coaches from around the world. To get FULL access to all of these & even more like this, sign up to a FREE month on our online community at the link below. www.footballfitfed.com/forum/index.a… Keep up to date with everything that is going on at Football Fitness Federation at the following links: X - @FootballFitFed Instagram - @FootballFitFed Website - www.footballfitfed.com
In this episode of Careers and the Business of Law, Pre TLTF conversation, David Cowen sits down with Dr. Hemma Lomax, Deputy General Counsel at DocuSign, to explore how intelligent agreement management is transforming legal operations and compliance. From turning static contracts into data-rich insights to empowering legal teams as strategic business partners, Hemma shares how technology, ethics, and leadership intersect in this new era of legal intelligence. Key Topics Covered: How DocuSign evolved from e-signatures to intelligent agreement management. The "agreement trap" and how legal teams can unlock trapped value in contracts. Why legal and compliance professionals should focus less on data entry and more on strategy. The rise of Legal Data Intelligence (LDI) and how it's reshaping the business of law. Insights from DocuSign's acquisition of Contract Nerds and what it means for the future of collaboration. Why being "in the arena" matters more than perfection, lessons from leadership and podcasting. The Davos of Legal Tech: what to expect from the TLTF Summit and the innovators shaping it.
In this Careers and the Business of Law | Pre-TLTF conversation, David Cowen sits down with Tom Dreyfus, CEO and Founder of Josef, to unpack what it really takes to build and scale a legal tech startup from the ground up. From the first Legal Tech Fund investment to today's thriving TLTF community, Tom shares unfiltered insights on grit, growth, and redefining success beyond the 9-9-6 grind. Key Topics Covered: The founder's journey: how Josef became the Legal Tech Fund's first portfolio company. Why relationships and listening matter more than capital in startup growth. The evolution from outsider to insider in the TLTF community and what that feels like. Why there are no shortcuts in building a meaningful business or reputation. The balance between grit and grace, navigating startup life and parenthood. How TLTF built a warm, human-centered community in an industry full of transactional events. A reflection on privilege, partnership, and progress in modern leadership.
Download Cash App Today: https://capl.onelink.me/vFut/bm46sycz #CashAppPod. Cash App is a financial services platform, not a bank. Banking services provided by Cash App's bank partner(s). Prepaid debit cards issued by Sutton Bank, Member FDIC. See terms and conditions at https://cash.app/legal/us/en-us/card-agreement. Discounts and promotions provided by Cash App, a Block, Inc. brand. Visit http://cash.app/legal/podcast for full disclosures. What up PEEPS! We're back with another edition of the Daddy Issues Podcast. This week effective writing for TV, what's the next step in your career, Sneed's Disney hookup, and money management.
Most of us will change career up to 5 times in our squiggly careers. In this shortcut, Sarah shares why career change isn't about having the perfect plan — it's about getting started. She gives three practical ways to make progress without pressure, from small experiments to curious conversations that open new doors.Episode 509
This week Andrew talks with New York Times bestselling author Margaret George. Over the years, Margaret has become one of the best in the world at her craft. All six of her novels have been New York Times bestsellers — and one of her books was turned into an Emmy-nominated ABC TV miniseries. This conversation is a behind-the-scenes look at how one of the world's most successful novelists performs her craft. It's filled with powerful stories & ideas that apply far beyond writing. ** Follow Andrew **Instagram: @AndrewMoses123Twitter/X: @andrewhmosesSign up for e-mails to keep up with the podcast at everybodypullsthetarp.com/newsletterDISCLAIMER: This podcast is solely for educational & entertainment purposes. It is not intended to be a substitute for the advice of a physician, psychotherapist, or other qualified professional.
Explore migrant pathways into Australia's aged care sector. Learn about training, support, and inspiring stories of building meaningful aged care careers. - 下面我们来探索移民进入澳大利亚老年护理行业的途径，了解培训、支持以及打造有意义的老年护理职业的励志故事。（点击音频收听详细报道）
Download Cash App Today: https://capl.onelink.me/vFut/bm46sycz #CashAppPod. Cash App is a financial services platform, not a bank. Banking services provided by Cash App's bank partner(s). Prepaid debit cards issued by Sutton Bank, Member FDIC. See terms and conditions at https://cash.app/legal/us/en-us/card-agreement. Discounts and promotions provided by Cash App, a Block, Inc. brand. Visit http://cash.app/legal/podcast for full disclosures. What up PEEPS! We're back with another edition of the Daddy Issues Podcast. This week effective writing for TV, what's the next step in your career, Sneed's Disney hookup, and money management.
Explore migrant pathways into Australia's aged care sector. Learn about training, support, and inspiring stories of building meaningful aged care careers. - 本集節目會與大家一同探索移民投身澳洲長者護理行業的不同途徑，了解行業中相關的培訓及支援，以及有多位移民和大家分享建立充實而有意義職業生涯的勵志故事。
There are three levels of empathy. Most leaders never reach the top. Learn what it takes to lead with awareness, connection, and emotional mastery.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
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
We're getting real about all things maternity prep - how we're getting our minds, bodies, and careers ready for motherhood. From building freezer meals to setting work boundaries to rethinking rest, we're talking through what's helping us feel grounded in this big in-between season!! In between a big decision? Need advice? Drop a voice message and we'll answer it live on the podcast. Or submit a written question here if voice notes aren't your thing. //@inbetween.pod//@astridjohanaphoto//@alexisteichmiller
In this episode of Careers and the Business of Law - Legal Data Intelligence seriese, David Cowen sits down with Odette Claridge (ProSearch), Tara Lawler (Morgan Lewis), and Virginia Ring (Kilpatrick Townsend) to unpack how Legal Data Intelligence (LDI) is transforming mergers, acquisitions, and divestitures. They share how data governance, AI, and collaboration are reshaping due diligence and deal execution and why frameworks like LDI's toolkit are now must-haves for modern legal teams. Key Topics Covered: How LDI's corporate working group built the first data-driven toolkit for M&A and divestitures. Why today's M&A landscape is defined by the 3 Vs of data, volume, variety, and velocity. Practical steps for maintaining data integrity and audit trails across multiple corporate entities. The new reality: collaboration between legal, IT, privacy, and compliance is non-negotiable. How crowdsourcing best practices across firms accelerates learning and innovation. What the Architect Program offers for professionals eager to shape the next wave of legal data frameworks. A look ahead: AI governance and ethical frameworks as the next frontier for legal data professionals.
From FAA Chapters to Convention to Careers. Click on the podcast to hear from Montana FFA members and mentors after a successful 98th annual National FFA Convention. How will the next generation of producers shape Montana's agriculture? With Montana FFA Executive […] The post Young Montanans Preparing for a Future of Ag Leadership first appeared on Voices of Montana.
Success is never owned, it's rented and rent is due everyday.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
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.
Calculating electrical loads, getting zapped by 277 volts, and savoring the freedom of the skilled trades with Doug Powell, a master electrician. Why are blue-collar professions growing increasingly more attractive? And what are the telltale signs of a hack electrician?Doug runs Lumen Brothers Electric Company with his business partner, Josh.WANT MORE EPISODE SUGGESTIONS? Grab our What It's Like To Be... "starter pack". It's a curated Spotify playlist with some essential episodes from our back catalogue. GOT A COMMENT OR SUGGESTION? Email us at jobs@whatitslike.com FOR SPONSORSHIP OPPORTUNITIES: Email us at partnerships@whatitslike.com WANT TO BE ON THE SHOW? Leave us a voicemail at (919) 213-0456. We'll ask you to answer two questions: 1. What's a word or phrase that only someone from your profession would be likely to know and what does it mean? 2. What's a specific story you tell your friends that happened on the job? It could be funny, sad, anxiety-making, pride-inducing or otherwise. We can't respond to every message, but we do listen to all of them! We'll follow up if it's a good fit.
In this episode, Lisa and Stephen discuss:How to turn a passion for sports into a career off the fieldBuilding connections that open doors and gain experiences through sports internshipsWhat roles are in high demand in the sports and entertainment ecosystemBalancing passion, education, and hustleKey Takeaways: Careers in sports extend far past the playing field, including roles in marketing, analytics, media, and sponsorships. Exploring these options early helps uncover where passion and talent meet.Networking remains the most powerful tool in the sports industry. Relationships, mentorships, and proactive outreach often lead to opportunities more effectively than cold applications.Real-world exposure sharpens direction and builds credibility. Internships in high school or college, whether loved or disliked, shape clearer career decisions later on.A well-rounded education supports success, but determination and experience matter most. Aligning values with career goals ensures long-term fulfillment in this dynamic field.There are more entry points at agencies working on brand partnerships, sponsorships, and influencer deals than at leagues and teams. “The three most important words in sports: Relationships. Relationships. Relationships.” – Stephen MasterAbout Stephen Master: Professor Stephen Master has over 25 years of leadership experience in sports marketing and media. He has taught at NYU since 2004, offering courses on Sports Sponsorship, Media, and the Business of Sports Betting. He founded the Sports Biz Boot Camp, a college-prep program introducing high school students to the business of sports, and co-founded Amaze Media Labs, a podcast company producing shows for brands like DraftKings, BetMGM, Ford, and Facebook.As head of Master Media Advisors, he supports startups and advises investors in sports, entertainment, and gaming. Previously, he led Nielsen's Global Sports Group, co-founded its eSports practice, and launched the FANALYTICS platform—featured in major outlets like The New York Times, ESPN, and Bloomberg. Earlier in his career, he held leadership roles at the NFL, Octagon, and NBA. Stephen earned his B.A. from the University of Michigan and his MBA from Northwestern.Episode References:#169 The Hidden Impact of College Major Selection on Admissions with Rick ClarkGet Lisa's Free on-demand video: How-to guide for your teen to choose the right major, college, & career...(without painting themselves into a corner, missing crucial deadlines, or risking choices you both regret). flourishcoachingco.com/video Connect with Stephen:LinkedIn: https://www.linkedin.com/in/stephen-master-95957712/Website: https://www.stern.nyu.edu/faculty/bio/stephen-master Connect with Lisa:Website: https://www.flourishcoachingco.com/YouTube: https://www.youtube.com/@flourishcoachingcoFacebook: https://www.facebook.com/flourishcoachingco/ Instagram: https://www.instagram.com/flourishcoachingco/LinkedIn: https://www.linkedin.com/company/flourish-coaching-co
Rishad Tobaccowala, founder of the Rethinking Work Platform and co-founder of the Athena Project, discussed the future of work, emphasizing the shift towards remote and freelance roles, with over 51% of the workforce expected to be remote by 2028. He highlighted the importance of meaningful, purposeful work, citing research showing its impact on health and happiness. He advocated for a shift towards leadership that values diversity, equity, and inclusion, and shared his daily routine and personal insights on leadership and personal growth. Timestamp Introduction and Initial Setup 0:00 Rishad Tobaccowala's Background and Vision 6:09 The Future of Work and Leadership 57:01 Challenges and Opportunities in Leadership 57:19 Personal Insights and Daily Routine 59:41 Final Thoughts and Future Plans 59:58
For many in the Canadian agriculture industry, the names Tom and Jane Funk evoke fond memories of learning at the University of Guelph. While the Funks have retired from teaching, their commitment to supporting the industry continues with the establishment of the Tom & Jane Funk Agri-Marketing Bursary. The couple donated an initial $50,000 endowment... Read More
In this episode, Derek and Lawrence engage in a lively discussion with David Connolly, exploring his extensive career in archaeology, the significance of community engagement, and the evolution of BAJR. They delve into themes of heritage crime, the importance of skills in archaeology, and the pride and envy that come with working in the field. David shares personal anecdotes and insights, emphasizing the value of listening and learning from others in the profession. The conversation culminates in a thought-provoking time machine segment, where David reflects on a pivotal moment in history at the fall of Nineveh. Chapters 00:00 Welcome to Korea in Ruins 03:00 Reflections on Previous Episodes 05:53 The Impact of Media on Archaeology 08:44 David Connolly's Journey in Archaeology 11:43 Life Lessons from Archaeology 17:16 The Role of Badger in Archaeology 26:46 The Birth of BAJR: A Community for Archaeologists 31:49 Building Trust and Influence in Archaeology 38:06 Engaging with Pseudo-Archaeology: A New Approach 41:15 Pride in Archaeological Achievements 46:18 Time Travel: A Journey to Nineveh
Energy Sector Heroes ~ Careers in Oil & Gas, Sustainability & Renewable Energy
Carbon Capture and Storage (CCS) is set to play a major role in reducing industrial emissions but where do the skills come from to build it? In this episode, I talk with Henry Morris about how traditional oil and gas expertise is being repurposed to help the UK and Europe cut millions of tonnes of CO₂ each year.Henry shares how his geoscience background led him from offshore exploration into developing new CO₂ storage projects using existing wells and depleted gas fields. We discuss why core engineering and subsurface skills remain essential, what smaller companies look for in graduates, and how to prepare for the market cycles that shape energy careers. In this episode: How CCS works and why it's neededTransferable skills from oil & gas to low-carbon rolesWhy clarity in communication matters as much as technical knowledgeNavigating career uncertainty and energy market cyclesPractical advice for graduates entering the sectorIf you're exploring opportunities in the energy transition or curious about where a geoscience or engineering degree can take you, this conversation will help you see the full landscape of what's possible.
Take an inventory of people to better understand where you are on your leadership journey. 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
Dr. Laura welcomes Laura Munson, the #1 New York Times, USA Today, and international best-selling author of novel “Willa's Grove”, memoir “This Is Not the Story You Think It Is”, and recent self-help book “The Wild Why”, to the show. Laura Munson tells Dr. Laura about the impetus behind the writing of her new book, “The Wild Why”, and her passion for bringing wonder back into the world. As Laura explains, wonder can release our creativity and free us from the hustle culture that leads to burnout. When Laura Munson talks about writing from a place of service, she's referring to her epiphany that she wanted to write “to shine a light on a dim or otherwise pitch black corner, to provide relief for myself and others”. That has shaped much of her career since. She and Dr. Laura discuss how imposter syndrome and a fear of failure can be reframed, the inner critters or saboteurs we all have within us, the dangerous reality of burnout, and how to value the questions in life that lead to wonder. This interview opens us up to a new way of looking at our fears and engaging with the world around us for positive benefit. “I'm not saying put down your sword of ambition or your dream to impact the world and yourself in it. I'm just saying that when we grasp the small moments that are full of wonder all around us, that's when I feel that we can truly be connecting with ourselves so that we can authentically connect with the world around us, whether it's career or interpersonal relationships.” - Laura MunsonAbout Laura Munson:Laura Munson is the New York Times, USA Today, and international best-selling author of the novel Willa's Grove, the memoir This Is Not The Story You Think It Is, and the self-help book The Wild Why. She has been published in nine countries and has been featured in Vanity Fair, Elle, Redbook, Time, Newsweek, Washington Post, Publishers' Weekly, and published in the New York Times ‘Modern Love' Column, the New York Times Magazine ‘Lives' Column, O. Magazine, Maria Shriver's Sunday Paper, and many others. Laura is the founder of the acclaimed Haven Writing Retreats, speaks at women's conferences and literary events, and has appeared on Good Morning America, The Early Show, NPR, and media outlets across the globe. She lives in Montana. Lauramunson.com Resources:Website: LauraMunson.comInstagram: @LauraMunsonAuthorHaven Writing Retreats“The Wild Why: Stories and Teachings to Uncover Your Wonder” by Laura MunsonShe Writes PressLearn more about Dr. Laura on her website: https://drlaura.liveFor more resources, look into Dr. Laura's organizations: Canada Career CounsellingSynthesis Psychology Pre-order Dr. Laura's new book today: I Wish I'd Quit Sooner: Practical Strategies for Navigating a Toxic Boss Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
Dexter Cousins brings a new weekly insight on Fintech careers and hiring.In this episode he explores the growing trend of C-suite professionals contemplating a shift from their current roles to alternatives that better support their well-being. While at the same time executives who have made the shift by becoming self-employed or starting Fractional service offerings, are seeking permanent work again.Let s know what you think. What has been your experience in either offering Fractional Exec services or using them?Send us a textContact dexter@tieronepeople.com to discussSubscribe Newsletter: https://www.linkedin.com/newsletters/fintech-leaders-7092732051488980992/Connect on Linkedin: https://bit.ly/3DsCJBp
Check out the TIES Sales Showdown at www.tx.ag/TIESVisit The Sales Lab at https://thesaleslab.org and check out all our guests' recommended readings at https://thesaleslab.org/reading-listTo listen to The Sales Lab Podcast on your favorite apps, visit https://thesaleslab.simplecast.com/ and select your preferred method of listening.Connect with us on Facebook at https://www.facebook.com/saleslabpodcastConnect with us on Linkedin at https://www.linkedin.com/company/thesaleslabSubscribe to The Sales Lab channel on YouTube at https://www.youtube.com/channel/UCp703YWbD3-KO73NXUTBI-Q
Work & Life Balance | Managing Life, Career, Marriage, & Faith | The Latika Vines Show
This November, we're focusing on a powerful theme: The Evolution of Careers for Working Moms. Because let's be honest — our careers have evolved.From late nights rocking babies while finishing reports… to rediscovering our identity beyond motherhood… to seeking balance, rest, and purpose — our career journeys tell stories of resilience, growth, and faith.And this month, Visionary Initiatives, LLC wants to empower you to pause and reflect on how far you've come — and where God is calling you next.Throughout November, we'll be sharing:✨ Faith-centered career development tools to help you align your work with your divine purpose.✨ Practical strategies to grow your leadership, visibility, and confidence at work.✨ A supportive community of working moms walking this journey with you.You can also schedule a complimentary 30-minute coaching session with Latika to gain clarity on your career evolution and download our Faith-Centered Career Tracker to start mapping out your next steps.Because your career isn't just a job — it's part of your calling.So, join us all month long as we honor your growth, your grit, and your God-given vision. Visit visionaryinitiatives.com to get started, schedule your free call, or download your tracker today.
Dan Tudorache, Director of Delivery at Harper, joins the Stats On Stats crew for a global conversation on tech, psychology, and the human side of engineering. With over 20 years in the industry, Dan shares insights on burnout, empathy in leadership, and why staying in the tech game still fuels his passion. It's international, it's impactful, and it's got 90s R&B trivia. Tune in.Guest Connect:LinkedIn: https://www.linkedin.com/in/dantudorache/Stats on Stats ResourcesCode & Culture: https://www.statsonstats.io/flipbooks | https://www.codeculturecollective.io Merch: https://www.statsonstats.io/shop LinkTree: https://linktr.ee/statsonstatspodcast Stats on Stats Partners & AffiliatesHacker HaltedWebsite: https://hackerhalted.com/ Use Discount Code: "
Mark and Laura Willes spoke at the Fall President's Forum at BYU-Idaho. They touched on how they've stayed centered on the gospel of Jesus Christ while maintaining distinguished careers.
Moms don't have to torch their careers to start a new one. In this episode, I'm joined by Shannon Russel of Second Act Success to map a practical, low-drama pivot: research first, plan a 6–9 month runway, and build confidence (and income) as you go. We dig into market research you can do from your phone, using LinkedIn to open doors, the realities of monetizing without sponsors, and why self-publishing a nonfiction book can accelerate your brand. If you've been waiting for “someday,” this is your step-by-step to make it today.Guest + resources: https://secondactsuccess.co/What you'll learnHow to plan a 6–9 month pivot without blowing up home lifeThe fastest market research moves on TikTok/IG/LinkedInTurning a podcast into a service business (no sponsors needed)Marketing that actually moves books, clients, and speaking gigsWhen to self-publish vs. chase traditional publishingJoin the 9 to 5 Mom with a Pod Insider List: This is where I drop my real systems, ChatGPT prompts, and behind-the-brand hacks that I actually use. Join here → https://9-to-5-mom-with-a-pod.kit.com/90day-podcastFollow me on Instagram → https://www.instagram.com/9to5momwithapodRead the blog → https://blog.9to5momwithapod.com/ Enjoyed this episode?Your review doesn't just boost the show, it funds this community. Every rating, share, and comment supports the time, research, and heart I pour into these conversations so more moms can learn, grow, and feel less alone in their journey.
Jeffrey Mosher welcomes Krista Johnson, Director for Workforce Development with the Michigan Department of Labor and Economic Opportunity with Christopher HooSang, Director of Human Resources DTE. LEO: What is Careers in Energy Week and why is it important for Michigan? LEO: What programs does LEO offer to help businesses upskill their workforce? LEO: Where can businesses and Michiganders go to learn more about career pathways, training opportunities and workforce programs? DTE: How does the Michigan Energy Workforce Development Consortium work with LEO and other partners to grow Michigan's energy workforce? DTE: What programs does DTE offer to help prepare Michiganders for energy careers? » Visit MBN website: www.michiganbusinessnetwork.com/ » Subscribe to MBN's YouTube: www.youtube.com/@MichiganbusinessnetworkMBN » Like MBN: www.facebook.com/mibiznetwork » Follow MBN: twitter.com/MIBizNetwork/ » MBN Instagram: www.instagram.com/mibiznetwork/ Careers in Energy Week spotlights Michigan's efforts to meet growing industry demand With thousands of openings in skilled trades and STEM, state programs and partnerships are creating energy career pathways for students and workers LANSING, Mich. — During Careers in Energy Week, the Michigan Department of Labor and Economic Opportunity (LEO) is highlighting programs and collaborations that introduce young people and adult learners to pathways in energy and related skilled trades. With nearly 518,300 energy-related jobs in Michigan and approximately 40,600 annual openings in professional trades projected by 2032, LEO is ensuring Michiganders have the skills and opportunities to thrive in these high-demand fields. “Careers in Energy Week gives us the opportunity to spotlight the programs and partnerships that are helping Michiganders gain the skills they need to succeed in our state's growing energy workforce,” said Krista Johnson, Director of LEO's Workforce Development division. “Our mission is clear: to connect people with high-demand, good-paying careers and to ensure employers have the workforce they need to grow. When workers and businesses succeed, our entire state moves forward.” STEM – Science, Technology, Engineering and Mathematics – occupations are growing quickly, with more than 23,200 annual openings across fields like software development, mechanical engineering and industrial engineering and employment expected to increase 7.8% from 2025–2032. These careers are critical to Michigan's energy future and require a talent pipeline equipped with technical skills, problem-solving abilities and real-world job preparation. LEO's Office of Employment and Training supports Employer-Led Collaboratives that bring together businesses, educators and workforce partners to address talent needs and develop innovative solutions for Michigan's energy and skilled trades sectors. These collaboratives help align training with industry demand, ensuring a pipeline of qualified workers—and have directly contributed to the development of Registered Apprenticeship programs across the state. Additionally, the Going PRO Talent Fund helps employers train, develop and retain talent while providing Michiganders with clear pathways to high-wage careers. Registered Apprenticeships offer the opportunity to earn while learning, preparing participants for well-paying careers in energy and skilled trades. To view a full list of Careers in Energy Week events, visit CareersInEnergyMichigan.com. For more information on career pathways, training opportunities and workforce programs, visit the state's free career exploration tool, Pathfinder (Pathfinder.MiTalent.org), or search for open energy industry jobs on Pure Michigan Talent Connect (MiTalent.org). ###
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
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
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.
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.
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.
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