Podcast appearances and mentions of chris olsen

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

Chris Olsen, the university librarian for BYU-Idaho, talks about the newly remodeled west wing of the McKay library on campus and the new features it offers.

Obligations lives!!! (We were just on summer break.) Howie and Scully are back with special guest: influencer and French Quarter vintage clothing store owner Chris Olsen.  He popped into the King Room to discuss his journey into French Quarter small business advocacy and beyond.  He shares how growing up he developed a love for antiques from his father and how his previous job in advertising set him up with the tools required to advocate publicly for causes specific to the French Quarter.  He tells us the role he played in saving the French Quarter School, helping the restaurant Mona Lisa renew its lease, and drawing attention to the senseless removal of the world famous decades old Tujagues sign.  He gives us his views on the current mayoral race (spoiler: he's voting for his friend Joshua Starkman!!! JK) and explains why it is important as business owners to weigh in on politics regardless of consequences.  And if you missed his sold out Vintage Fest at House of Blues, don't worry -- he shares the news that there are more on the horizon!!!Clint Maedgen of Preservation Hall/Bingo Show/Liquidrone shares two hot tracks from his new band -- Bandapandas!!!If you like this episode and would like more, you can donate to our humble podcast on Venmo @rscully73

Mountainside Elementary Principal Cam Amott on Teacher Appreciation Week -- New Cache GOP Leadership Natalie Levi, Sonia Larsen and Chris Olsen  

JoJo! Have you learned NOTHING?! After facing emotional cheating allegations in the 'CBBUK' house, the "Karma" singer dumps her now-ex in the MESSIEST way possible. Plus, Chris Olsen gets EXPOSED by his ex-boyfriend for being a fake Taylor Swift stan. And Chappell Roan gets unfairly canceled while the Katy Perry hate train goes off the rails.

The biggest stories on the internet from April 28th, 2025.Timestamps:00:31 JoJo Siwa splits with Australian influencer Kath Ebbs amid Chris Hughes Celebrity Big Brother speculation4:25 Veruca Salt / Anna Paul update8:26 Luke Bateman joins BookTok (and the girlies are swooning)11:47 Chris Olsen "exposed" by ex-boyfriend Patrick Johnson15:06 AO3 authors remove The Pitt fanfic after The Cut writes story linking to their workFind our podcast YouTube channel here: https://www.youtube.com/channel/UC18HclY7Tt5-1e3Z-MEP7Jg Subscribe to our weekly Substack: https://centennialworld.substack.com/ Follow us on Instagram: https://www.instagram.com/infinitescrollpodcast/ Follow Lauren on Instagram: https://www.instagram.com/laurenmeisner_/ 

Spring is finally here and there's no better way to kick-start the season than by hanging out with landscape designer and entrepreneur, Chris Olsen! He and Kerry talk all about his time at Oxford University, the challenges of running a seasonal business, and his renovation of the historic Edgemont House in North Little Rock.

This week, Ryan is on the road with Chris Olsen for the Club Chris Tour, so him, Meghan, and Daryl are manifesting good times! Meghan and Daryl talk about going to couples therapy and the many positive effects it had provided them. Follow, Follow, Follow!Workin’ On It @workinonitpodMeghan Trainor @meghantrainorRyan Trainor @ryan.trainorRyan’s Twitch: https://m.twitch.tv/trainortv Daryl Sabara @darylsabaraSee omnystudio.com/listener for privacy information.

This week, Meghan and Ryan are joined by Chris Olsen and It’s his first time in the new studio! Chris talks about his past year on TikTok, Club Chris, and gives us a sneak peak of what he’s singing on tour! Follow, Follow, Follow!Workin’ On It @workinonitpodMeghan Trainor @meghantrainorRyan Trainor @ryan.trainorRyan’s Twitch: https://m.twitch.tv/trainortv Daryl Sabara @darylsabara Chris Olsen @chrisolsenSee omnystudio.com/listener for privacy information.

We're keeping the All Stars episodes coming this year!! Chris Olsen makes his grand return to the show to debrief the Golden Globes with Drew, talk about their shared obsession with Meghan Trainor, the importance of taking breaks, theatre boarding school, making your therapists laugh, the power of the Ozdust ballroom scene in Wicked, sleep paralysis, the Club Chris tour, and so much more. Chris's IG: https://www.instagram.com/chrisolsen/?hl=en Chris's Tiktok: https://www.tiktok.com/@chris?lang=en Learn more about your ad choices. Visit podcastchoices.com/adchoices

A diagnosis of amyotrophic lateral sclerosis, or ALS, is difficult for anyone to hear. But that was especially the case for Joe Redmond, a music executive from Denham Springs who spent his career in radio. While he is losing his voice, Joe has been determined to take advantage of all the opportunities he has, including working with the Team Gleason organization, and a new caregiving program called Pathfinders. Redmond joins us today more on his career, his diagnosis and the vital role that caregivers play in the lives of ALS patients. The New Year's Day attack on Bourbon Street left many New Orleanians worried about the city's security. But for many of the area's Muslims, they're concerned about increased discrimination and anti-Muslim sentiment. Verite News reporter Safura Syed tells us more about the rise in Islamophobia and how local mosques are responding. The truck attack on Bourbon Street has led some residents to call for better pedestrian security in the French Quarter. Some even want parts of the Quarter to be pedestrian-only — no cars allowed. Earlier this week we heard from Chris Olsen, French Quarter resident and business owner with a petition to ban cars on her certain blocks. WWNO's Matt Bloom spoke with Olson and a few others those behind this new push. ___Today's episode of Louisiana Considered was hosted by Alana Schreiber. Our managing producer is Alana Schrieber. We get production and technical support from Garrett Pittman, Adam Vos and our assistant producer, Aubry Procell.You can listen to Louisiana Considered Monday through Friday at noon and 7 p.m. It's available on Spotify, the NPR App and wherever you get your podcasts. Louisiana Considered wants to hear from you! Please fill out our pitch line to let us know what kinds of story ideas you have for our show. And while you're at it, fill out our listener survey! We want to keep bringing you the kinds of conversations you'd like to listen to.Louisiana Considered is made possible with support from our listeners. Thank you!

This week we’re back on the Timeless Tour, and this time we’re joined by Chris Olsen! Follow, Follow, Follow!Workin’ On It @workinonitpodMeghan Trainor @meghantrainorRyan Trainor @ryan.trainorRyan’s Twitch: https://m.twitch.tv/trainortv Daryl Sabara @darylsabara Chris Olsen @chrisolsenSee omnystudio.com/listener for privacy information.

What if paying more for healthcare doesn't mean better care—but actually puts you at greater risk? How do hidden incentives and outrageous fees within the healthcare system affect your quality of life? Could the system designed to heal us be one of the biggest contributors to misdiagnoses and patient harm? In this eye-opening episode, Chris Olsen unpacks the complex and often alarming truths about the healthcare industry, backed by data and personal insights. Prepare to challenge what you thought you knew about cost, quality, and care in the American healthcare system. Chris uses hard data to expose the unsettling lack of correlation between cost and quality of care, the alarming prevalence of misdiagnoses, and the rampant greed driving outrageous fees for subpar treatment. Together, we explore the complex web of conflicting incentives that prioritize profits over patient outcomes. Whether you're navigating the healthcare system or just seeking to understand it better, this conversation will challenge your assumptions and leave you questioning what true quality care really means. Don't miss this eye-opening episode of The Best of The Best Podcast. Subscribe and hit the notification bell to stay updated on future episodes! #Healthcare #Health #Medical #Medicine #Doctor #Hospital #Wellness #Healthylifestyle #HealthCareReform #PublicHealth #HealthCareCosts #HealthCareQuality #PatientSafety #HealthCareSystem #HealthCareInnovation #HealthCarePolicy #HealthCareIndustry #HealthCareManagement #HealthCareWorkers #healthcaretechnology #HealthCareData #HealthCareIncentives #HealthCareGreed #HealthCareMisdiagnosis #HealthCareDocumentary #HealthCareConsultant #HealthCareBrokers #HealthCareAnalysis #HealthCareInsights Learn more about your ad choices. Visit megaphone.fm/adchoices

Meghan is busy being the queen of Jingle Ball, so we are back with another episode from The Timeless Tour. Meghan, Ryan, and Daryl are joined by Chris Olsen, and celebrate his 7 years of sobriety! Follow, Follow, Follow!Workin’ On It @workinonitpodMeghan Trainor @meghantrainorRyan Trainor @ryan.trainorRyan’s Twitch: https://m.twitch.tv/trainortv Daryl Sabara @darylsabaraSee omnystudio.com/listener for privacy information.

 The Gossip Pups recap their week, their time backstage at iHeartRadio Jingle Ball at Madison Square Graden and then spill the tea on…Pop Culture: Taylor Swift's Birthday with Travis, Taylor Swift visit's Children's Hospital in Kansas City and Selena Gomez is Engaged!Pup Culture: Labrador Retriever Delivers 17 Puppies, Lost Dog from Colorado walked roughly 1200 Miles to Indiana before being reunited with owners and Tiny dog named MUPPET wins "Ugliest Dog" title!Follow Tinkerbelle and Belle! Instagram: @TinkerbellethedogTikTok: @TinkerbelleAdogFacebook: Tinkerbelle the DogYoutube: Tinkerbelle the dogTwitter: @TinkerbelleadogHave a question for us? Email us at GossipPups@gmail.com!SHOP: Tinkerbelle the Dog & Belle's 2025 CalendarSHOP: Tinkerbelle the dog & Belle Merch

It is a privilege to welcome Khemuni “Muni” Norodom to The Jake's Take with Jacob Elyachar Podcast.  Muni spent his childhood in his home country of Cambodia. Upon graduating from the International School of Phnom Penh, he traveled to Malaysia and Germany to study in their capital cities.  It did not take long before he caught the acting bug.  Following his uncle, King Sihamoni, who worked as a Cambodian cultural ambassador and a classical dance teacher in his younger days, Muni decided to pursue a career in the arts field and moved to the United States. In 2017, Muni graduated from the American Academy of Dramatic Arts. 1660 Vine will be Muni's first feature role.  1660 Vine is an original musical that investigates the journey of life as a social media influencer creating, curating, and continuing an artificial online identity that pleases sponsors, brands, and tens of millions of followers, all the while aware of the widening space between one's true self and one's online self.  The film is an ensemble story of makeup tutorialists, stunt artists, models, pranksters, gamers, vloggers, and musicians who, though each on their path, have found community in the luxury Hollywood apartment building they (temporarily) call home – 1660 Vine Street.  1660 Vine is directed by Patricia McGregor, the New York Theater Workshop Artistic Director. The legendary Paula Abdul choreographs it and features music supervision from the team that oversaw the High School Musical franchise. Muni is joined in the cast by Cheryl Porter, Chris Olsen, Pia Toscano, CJ Curz, Malachi Durant, Lisa Loeb, and Sam Haft.  On this edition of The Jake's Take with Jacob Elyachar Podcast, Muni Norodom discussed what attracted him to the role of Danny, working with his cast, and sharing advice for content creators about being authentic on social media.  Let's connect on social media! Visit my channels on:A) Facebook: https://www.facebook.com/JacobElyachar/B) Instagram: https://www.instagram.com/jacobelyachar/C) Threads: https://www.threads.net/@jacobelyacharD) TikTok: https://www.tiktok.com/@therealjacobelyacE) YouTube: https://www.youtube.com/@JacobElyacharBecome a supporter of this podcast: https://www.spreaker.com/podcast/jake-s-take-with-jacob-elyachar--4112003/support.

This week, Meghan, Daryl, and Ryan are in their home state, and are joined by special guest and bff Chris Olsen!!!  Follow, Follow, Follow!Workin' On It @workinonitpodMeghan Trainor @meghantrainorRyan Trainor @ryan.trainorRyan's Twitch: https://m.twitch.tv/trainortv Daryl Sabara @darylsabara Chris Olsen @chrisolsenSee omnystudio.com/listener for privacy information.

After spending the summer embroiled in drama, disgraced commentary YouTuber Cody Ko is poised to make his comeback. Will he address Tana Mongeau's allegations during his next DJ gig? Plus, Nikocado Avocado gaslights us ALL into thinking he hasn't actually lost weight. And David Dobrik embarks on a new business venture, while Chris Olsen starts a rumor about one of Trisha's FAVORITE celebs. Learn more about your ad choices. Visit megaphone.fm/adchoices

The biggest stories on the internet from September 23rd, 2024. Timestamps: 00:39 Chris Olsen shifts his narrative by using his spam account to create inside jokes with his supporters 4:46 Beauty TikToker Golloria George announces social media hiatus due to racist comments 10:38 Viral hippo Moo Deng is getting her own live stream 12:30 Taylor Frankie Paul rumoured split from boyfriend amid SLOMW controversy  Find our podcast YouTube channel here: https://www.youtube.com/channel/UC18HclY7Tt5-1e3Z-MEP7Jg  Subscribe to our weekly Substack: https://centennialworld.substack.com/  Join our Geneva home: https://links.geneva.com/invite/7eb23525-9259-4d59-95e3-b9edd35861a5  Follow us on Instagram: https://www.instagram.com/infinitescrollpodcast/ Follow Lauren on Instagram: https://www.instagram.com/laurenmeisner_/     

WTOP's Jason Fraley interviews Grammy winner Meghan Trainor, who brings her "Timeless" tour to Jiffy Lube Live in Bristow, Virginia on Tuesday, Sept. 17. She calls in alongside her touring partner Chris Olsen, who grew up in Chevy Chase, Maryland is excited to return home to perform in the DMV. (Theme Music: Scott Buckley's "Clarion") Learn more about your ad choices. Visit podcastchoices.com/adchoices

WTOP's Jason Fraley interviews Grammy winner Meghan Trainor, who brings her "Timeless" tour to Jiffy Lube Live in Bristow, Virginia on Tuesday, Sept. 17. She calls in alongside her touring partner Chris Olsen, who grew up in Chevy Chase, Maryland is excited to return home to perform in the DMV. (Theme Music: Scott Buckley's "Clarion") Learn more about your ad choices. Visit megaphone.fm/adchoices

Join Alex in the studio for a powerful conversation with Chris Olsen. Chris finally breaks his silence and opens up about the revenge porn of him circulating online. He begs people to stop sharing it and shines a light on the harsh reality of Internet bullying. Chris also unpacks his childhood trauma, his complicated relationship with his parents, and his sobriety journey. This episode contains adult subject matter, including discussions of substance misuse and self-injury. Please keep this in mind when deciding if, how and when you'll listen. For resources on these topics, visit spotify.com/resources. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Blake Lively and Justin Baldoni at odds? Let's review the rumors surrounding the cast of It Ends with Us and why they reportedly want "nothing to do with" Justin. Plus, Katy Perry's new music video is taking some heat in Spain over potential "environmental damage." Jamie Lee Curtis, Lindsay Lohan, and Miley Cyrus make appearances at Dinsey's D23 convention. TikTok star Chris Olsen reacts to social backlash and leaked photos. And RHONY and Selling Sunset trailers drop ahead of their fall premieres! Hosted and Produced by Zack Peter and Andy Lalwani - Find us online: https://instagram.com/justplainzack https://instagram.com/andylalwani Learn more about your ad choices. Visit megaphone.fm/adchoices

The biggest stories on the internet from August 12th, 2024. Timestamps: 1:09 Tana Mongeau & Noel Miller address their co-hosts recent backlash 4:38 Brat Summer is out & Demure Fall is in 5:51 Chris Olsen opens up about struggling with being a content creator as his revenge porn is leaked Find our podcast YouTube channel here: https://www.youtube.com/channel/UC18HclY7Tt5-1e3Z-MEP7Jg  Subscribe to our weekly Substack: https://centennialworld.substack.com/  Join our Geneva home: https://links.geneva.com/invite/7eb23525-9259-4d59-95e3-b9edd35861a5  Follow us on Instagram: https://www.instagram.com/infinitescrollpodcast/ Follow Lauren on Instagram: https://www.instagram.com/laurenmeisner_/ 

This week, the Lautners are joined by social media star Chris Olsen! They kick things off by bonding over their mutual love for Taylor Swift, talking about attending the Eras Tour and sharing their favorite eras. Chris then discusses what inspired him to share his viral "13 Years Since 13" TikTok video and reveals whether he felt nervous about releasing it on social media. The discussion takes a deeper turn as Chris shares personal stories about his mom's battle with addiction and the impact her rehab journey had on him as a child. He bravely recounts his own struggles with addiction, his path to sobriety, and the motivations that keep him on track. Chris reflects on the biggest lessons he's learned over the past 13 years, his “pinch me” moments, and what he's most proud of in his life. Finally, Chris gives us exciting new updates about his upcoming tour with Meghan Trainor!Be sure to follow Chris on Instagram @chrisolsen and on TikTok @chris! Plus, see Chris on tour with Meghan Trainor starting September 1st. Get tickets here: https://www.meghan-trainor.com/To email us your questions or share your story, you can reach out to lautner.thesqueezepodcast@gmail.comBe sure to rate, review, and follow the podcast so you don't miss an episode! Plus, follow us on Instagram:The Squeeze: https://instagram.com/thesqueeze/Tay Lautner: https://instagram.com/taylautner/Taylor Lautner: https://instagram.com/taylorlautner/& TikTok: https://tiktok.com/@thesqueezepodcastTo learn more from The Lemons Foundation, follow https://instagram.com/lemonsbytay/ and visit lemonsbytay.comEpisode Sponsors:Get 15% off your first month at ritual.com/THESQUEEZE. Start Ritual or add Essential for Women 18+ to your subscription today. Go to thrivecausemetics.com/THESQUEEZE for 10% off your first order. Use code SQUEEZE at checkout for 15% off your entire order at www.vionicshoes.com when you log into your account. 1 time use only. Go to badlandsranch.com/SQUEEZE for up to 50% off your order.Produced by Dear MediaSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The biggest stories on the internet from July 11th, 2024. Timestamps: 1:06 RawBeautyKristi accused of building an anti-LGBTIA+ homeschool on her homestead 10:01 Chris Olsen calls out fellow TikToker HaleyyBaylee for mocking abuse victims in new skit 13:57 1 million beers Find our podcast YouTube channel here: https://www.youtube.com/channel/UC18HclY7Tt5-1e3Z-MEP7Jg  Subscribe to our weekly Substack: https://centennialworld.substack.com/  Join our Geneva home: https://links.geneva.com/invite/7eb23525-9259-4d59-95e3-b9edd35861a5  Follow us on Instagram: https://www.instagram.com/infinitescrollpodcast/ Follow Lauren on Instagram: https://www.instagram.com/laurenmeisner_/ 

BYU-Idaho is making some major changes to its library. The McKay Library is being fully remodeled and renovated to help students have the proper resources that they need. The project, which starts this August, is estimated to finish in around 2 and a half years. Chris Olsen, the University Librarian, and Michael Gentry, the Department Chair of Academic Success and Tutoring, both delve deeper into the process and the results students can expect to see.

TIMELESS IS OUT NOW!!! Meghan, Daryl, Ryan, and later joined by Chris Olsen, are in NYC promoting Meghan's new album. They talk about the Today Show performance, Meet and Greets, and Chris describes his recent panic attack that led him to the ER.  Follow, Follow, Follow!Workin' On It @workinonitpodMeghan Trainor @meghantrainorRyan Trainor @ryan.trainorRyan's Twitch: https://m.twitch.tv/trainortv Daryl Sabara @darylsabara Chris Olsen @chrisolsenSee omnystudio.com/listener for privacy information.

Get into ittttt!!! Happy Wednesday Baddies, let's have a happy and healthy Wednesday. Who's catching ringworm at the gym....not us. We figure out how Chris Olsen caught ringworm from the gym down there. Then how to avoid any and all diseases at the gym. Let's not forget the Ozempic train and how many biddies have hopped on it! We're covering fake Ozempic imports from Mexico!! Socials: @SophiaFiluta @Spillingtheprepodcast

Another day, another Charli XCX video full of It Girls to dissect! Can you name 'em all? Don't worry, we can. Or, we'll all least try. Mothers Day brings out the MOTHERS (however you define them!) and Chris Olsen gets ringworm. We hear Barron Trumps [low] voice for the first time (barely, thanks TMZ!) and Brooklyn Beckham attends the Met Gala alone. A bunch of UK influencers save the tigers by going on a luxury vacation and Nicholas Galitzine confirms is alphabet! Yay! Harry Garside goes celibate for The Olympics, Jon Bon Jovi's [other] son gets married and Dorit and Paul are DUNZO. Stefan Urquelle gets hitched and Gavin Rossdale dates a Gwen lookalike. As always, call in at 619.WHO.THEM to leave questions, comments & concerns for a future episode of Who's There?. Support us and get a TON of bonus content over on Patreon.com/WhoWeekly. And pre-order Bobby's upcoming novel FOUR SQUARES, out 6/18, right now! To 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

Are we on the verge of Dramageddon III? It's been 5 years since "BYE SISTER," but Trisha has a bone to pick with Tati Westbrook after finally watching the infamous video for the first time! Plus, Harry Jowsey is caught shading Tana Mongeau in a new podcast, and officially becomes an enemy of the show. Oh, and Chris Olsen has ringworm. Learn more about your ad choices. Visit megaphone.fm/adchoices

Search for family in the wake of an invasion. After getting a break for a couple of episodes, the Xbox Game Pass “Surprise Me” button is back at the helm and has steered us right smack into an alien invasion! As the first title developed by Jumpship (a collaboration between Chris Olsen and Playdead's Dino Patti), this dialogue-free adventure game certainly shares some DNA with the critically-successful titles Limbo and Inside. The gameplay here consists of a combination of puzzle-solving and evading abduction, while the plot focuses on a man's journey to reunite his family in the aftermath of an alien invasion. It certainly sounds compelling, but the real test will be how it plays in practice. Thankfully our hosts are up to the challenge! They have played the first hour and now unite to discuss their findings and determine if this one is worth your time! What do you think? Let us know! Hit us up on Twitter at https://twitter.com/tc1h1d Drop us an email at tc.1h1d(at)outlook[dot]com Follow us on Goodpods @1h1d Check out our fancy site: https://quitthebuild.com/1h1d Watch the video: https://www.youtube.com/c/1hour1decision1h1d Thanks for taking this ride with us :-) --- Send in a voice message: https://podcasters.spotify.com/pod/show/1-hour-1-decision/message

This week, Meghan, Daryl, and Ryan were supposed to be blessed by Chris Olsen's presence, but he got sick. Daryl shows a home video from his emo teen years, Ryan reminds Meghan who S Club 7 is, and they answer some voicemails. Follow, Follow, Follow!Workin' On It @workinonitpodMeghan Trainor @meghantrainorRyan Trainor @ryan.trainorRyan's Twitch: https://m.twitch.tv/trainortv Daryl Sabara @darylsabaraSee omnystudio.com/listener for privacy information.

This week, Meghan, Daryl, and Ryan were supposed to be blessed by Chris Olsen's presence, but he got sick. Daryl shows a home video from his emo teen years, Ryan reminds Meghan who S Club 7 is, and they answer some voicemails. Follow, Follow, Follow!Workin' On It @workinonitpodMeghan Trainor @meghantrainorRyan Trainor @ryan.trainorRyan's Twitch: https://m.twitch.tv/trainortv Daryl Sabara @darylsabaraSee omnystudio.com/listener for privacy information.

On this episode of the Cancelled podcast it's all about that bass, we are joined by the lovely Meghan Trainor and Chris Olsen. We cover a range of topics from motherhood, to love lives, to meeting Kris Jenner and releasing her upcoming song with Jimmy Fallon. Get 20% Off and Free Shipping with the code TANA at https://Manscaped.com Download the DraftKings Casino app NOW and use code CANCELLED. New players can deposit FIVE DOLLARS or more and get a match of UP TO FIVE HUNDRED DOLLARS IN CASINO CREDITS. That's code CANCELLED, only on DraftKings Casino Tana Mongeau Instagram: https://www.instagram.com/tanamongeau/ Tana Mongeau Twitter: https://twitter.com/tanamongeau Tana Mongeau TikTok: https://www.tiktok.com/@tanamongeaulol Brooke Schofield Instagram: https://www.instagram.com/brookeschofield/ Brooke Schofield Twitter: https://twitter.com/BroookeAmber Brooke Schofield TikTok: https://www.tiktok.com/@brookeschofield1 Brooke Schofield YouTube: https://www.youtube.com/channel/UCzCVovj7tfqnV2lIkaVk35A To listen to the podcast on YouTube: https://bit.ly/CancelledYouTube Don't forget to subscribe to the podcast for free wherever you're listening or by using this link: https://bit.ly/CancelledWithTanaMongeau If you like the show, telling a friend about it would be amazing! You can text, email, Tweet, or send this link to a friend: https://bit.ly/CancelledWithTanaMongeau Learn more about your ad choices. Visit podcastchoices.com/adchoices

On this episode of the Cancelled podcast it's all about that bass, we are joined by the lovely Meghan Trainor and Chris Olsen. We cover a range of topics from motherhood, to love lives, to meeting Kris Jenner and releasing her upcoming song with Jimmy Fallon. Get 20% Off and Free Shipping with the code TANA at https://Manscaped.com Download the DraftKings Casino app NOW and use code CANCELLED. New players can deposit FIVE DOLLARS or more and get a match of UP TO FIVE HUNDRED DOLLARS IN CASINO CREDITS. That's code CANCELLED, only on DraftKings Casino Tana Mongeau Instagram: https://www.instagram.com/tanamongeau/ Tana Mongeau Twitter: https://twitter.com/tanamongeau Tana Mongeau TikTok: https://www.tiktok.com/@tanamongeaulol Brooke Schofield Instagram: https://www.instagram.com/brookeschofield/ Brooke Schofield Twitter: https://twitter.com/BroookeAmber Brooke Schofield TikTok: https://www.tiktok.com/@brookeschofield1 Brooke Schofield YouTube: https://www.youtube.com/channel/UCzCVovj7tfqnV2lIkaVk35A To listen to the podcast on YouTube: https://bit.ly/CancelledYouTube Don't forget to subscribe to the podcast for free wherever you're listening or by using this link: https://bit.ly/CancelledWithTanaMongeau If you like the show, telling a friend about it would be amazing! You can text, email, Tweet, or send this link to a friend: https://bit.ly/CancelledWithTanaMongeau Learn more about your ad choices. Visit podcastchoices.com/adchoices

On this episode of the Cancelled podcast it's all about that bass, we are joined by the lovely Meghan Trainor and Chris Olsen. We cover a range of topics from motherhood, to love lives, to meeting Kris Jenner and releasing her upcoming song with Jimmy Fallon. Download the DraftKings Casino app NOW and use code CANCELLED. New players can deposit FIVE DOLLARS or more and get a match of UP TO FIVE HUNDRED DOLLARS IN CASINO CREDITS. That's code CANCELLED, only on DraftKings Casino Get 20% Off and Free Shipping with the code TANA at https://Manscaped.com Tana Mongeau Instagram: https://www.instagram.com/tanamongeau/ Tana Mongeau Twitter: https://twitter.com/tanamongeau Tana Mongeau TikTok: https://www.tiktok.com/@tanamongeaulol Brooke Schofield Instagram: https://www.instagram.com/brookeschofield/ Brooke Schofield Twitter: https://twitter.com/BroookeAmber Brooke Schofield TikTok: https://www.tiktok.com/@brookeschofield1 Brooke Schofield YouTube: https://www.youtube.com/channel/UCzCVovj7tfqnV2lIkaVk35A To listen to the podcast on YouTube: https://bit.ly/CancelledYouTube Don't forget to subscribe to the podcast for free wherever you're listening or by using this link: https://bit.ly/CancelledWithTanaMongeau If you like the show, telling a friend about it would be amazing! You can text, email, Tweet, or send this link to a friend: https://bit.ly/CancelledWithTanaMongeau Learn more about your ad choices. Visit podcastchoices.com/adchoices

On this episode of the Cancelled podcast it's all about that bass, we are joined by the lovely Meghan Trainor and Chris Olsen. We cover a range of topics from motherhood, to love lives, to meeting Kris Jenner and releasing her upcoming song with Jimmy Fallon. Download the DraftKings Casino app NOW and use code CANCELLED. New players can deposit FIVE DOLLARS or more and get a match of UP TO FIVE HUNDRED DOLLARS IN CASINO CREDITS. That's code CANCELLED, only on DraftKings Casino Get 20% Off and Free Shipping with the code TANA at https://Manscaped.com Tana Mongeau Instagram: https://www.instagram.com/tanamongeau/ Tana Mongeau Twitter: https://twitter.com/tanamongeau Tana Mongeau TikTok: https://www.tiktok.com/@tanamongeaulol Brooke Schofield Instagram: https://www.instagram.com/brookeschofield/ Brooke Schofield Twitter: https://twitter.com/BroookeAmber Brooke Schofield TikTok: https://www.tiktok.com/@brookeschofield1 Brooke Schofield YouTube: https://www.youtube.com/channel/UCzCVovj7tfqnV2lIkaVk35A To listen to the podcast on YouTube: https://bit.ly/CancelledYouTube Don't forget to subscribe to the podcast for free wherever you're listening or by using this link: https://bit.ly/CancelledWithTanaMongeau If you like the show, telling a friend about it would be amazing! You can text, email, Tweet, or send this link to a friend: https://bit.ly/CancelledWithTanaMongeau Learn more about your ad choices. Visit podcastchoices.com/adchoices

CHRIS OLSEN HAS FOUND LOVE AND WE ARE SO HAPPY FOR HIM!  Follow, Follow, Follow!Workin' On It @workinonitpodMeghan Trainor @meghantrainorRyan Trainor @ryan.trainorRyan's Twitch: https://m.twitch.tv/trainortv Daryl Sabara @darylsabara Chris Olsen @chrisolsenSee omnystudio.com/listener for privacy information.

Streamy Award-winning digital creator and TikTok star Chris Olsen joins Jenna and Kevin as their very own Gleek of the Week!! Chris asks Jenna & Kevin all of his burning Glee questions, reveals what he and his high school friends would do after every new Glee episode, and which song & dance from the show he would perform for people. Plus, he talks about making his own path as a content creator, what his therapist thinks about him posting their sessions on social media, and just how close he was to joining a national Broadway tour. **We stand in solidarity with our union, SAG-AFTRA, during the strike. For more information, go to SAGAFTRAStrike.org.See omnystudio.com/listener for privacy information.

Settle in for a delightful episode featuring the mega-talented Chris Olsen! We plunge headfirst into a discussion about TikTok fame, the beauty of the internet, and our initial meeting on the set of a Meghan Trainor music video. Chris is such a thoughtful and funny human, he should probably have his own podcast by now! We also delve into shamelessly watching our own videos and how I would rather throw my phone across the room and break it, before I let my husband watch me create a piece of content.  Please note, Funny Cuz It's True contains mature themes and may not be appropriate for all listeners. Stay up to date with us on Twitter, Facebook, and Instagram at @LemonadaMedia.  Joining Lemonada Premium is a great way to support our show and get bonus content. Subscribe today at bit.ly/lemonadapremium.  Click this link for a list of current sponsors and discount codes for this show and all Lemonada shows: lemonadamedia.com/sponsors You can find all show transcripts on the Funny Cuz It's True page here.See omnystudio.com/listener for privacy information.

Deux and Ferris are discussing the week's hottest topics, including:  Taylor Swift's Dear John…one last time Kylie Jenner + Jordyn Woods Sofia Vergara + Joe Manganiello  Ariana Grande + Dalton Gomez  Hailee Steinfeld + Josh Allen  Rami Malek + Lucy Boynton update Listener binge revelations: Jared Leto, Michael Clifford, Chris Olsen, Harry + Meghan, Reneé Rapp…. Listen for never-before-heard or read information! Follow Deux @Deuxmoi To 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

In this episode, Tyler and Korey celebrate 400 episodes! They discuss Angela Bassett doing the thing, Chris Olsen's scandalous gay celebrity rondeaux, and the yassified woman at the airport with the tube of mayo. To 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

My arch nemesis is in hell today and he just launched a coffee company called Flight Fuel! He opens up about his public break ups, family interventions, rehab, alcohol addiction, and some other fun lighter stuff. Hosted on Acast. See acast.com/privacy for more information.

This week on PB, the girls are joined by the Tik Tok star you've definitely seen on your FYP, Chris Olsen. Chris Olsen is a singer, actor and influencer that has taken Tik Tok by storm with his celebrity coffee series and his amazing short-form content. The girls and Chris discuss his iconic fanfiction moment with Harry Styles and of course, THE sign! Chris also addresses rumors, delves into the topic of public relationships and even gives listeners some valuable advice. Do NOT miss this showstopper of an episode.  To 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 See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on PB, the girls are joined by the Tik Tok star you've definitely seen on your FYP, Chris Olsen. Chris Olsen is a singer, actor and influencer that has taken Tik Tok by storm with his celebrity coffee series and his amazing short-form content. The girls and Chris discuss his iconic fanfiction moment with Harry Styles and of course, THE sign! Chris also addresses rumors, delves into the topic of public relationships and even gives listeners some valuable advice. Do NOT miss this showstopper of an episode.  To 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

What's a *chill* girl to do when everything makes you cry? TikTok star, theater geek and resident soft boi Chris Olsen, talks about dating in LA, being sensitive and going to rehab. Subscribe to Chris: https://www.youtube.com/channel/UCTnOd_W6EFNREhTFKk_DKmA See for yourself why Chime is so loved at https://chime.com/wt9 Visit our sponsor at https://Betterhelp.com/WT9 today to get 10% off your first month. Learn more about your ad choices. Visit podcastchoices.com/adchoices

What's a *chill* girl to do when everything makes you cry? TikTok star, theater geek and resident soft boi Chris Olsen, talks about dating in LA, being sensitive and going to rehab.Subscribe to Chris: https://wildtil9.co/ChrisOlsen_YouTubeSee for yourself why Chime is so loved at https://chime.com/wt9Visit our sponsor at https://Betterhelp.com/WT9 today to get 10% off your first month. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chris Olsen joins us this week to discuss his new movie, TikTok, and the hottest GOSS on the internet. To 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