Podcasts about Coat

Samin Nosrat's previous cookbook, Salt Fat Acid Heat, was a runaway success and ultimately became a Netflix show. But while she was shining professionally, Samin was struggling personally. In her much-anticipated second cookbook, Good Things: Recipes and Rituals to Share with People You Love, she shares how food helped her reconnect with community.sparkling banana bread (Makes one 8 × 8-inch square)Packed with both mashed and whole bananas, this is my ideal banana bread. To maximize the ratio of the cinnamon-sugar topping to the moist, flavorful interior, I bake it in a cake pan. In the oven, the topping transforms into a sparkling crust that releases wave after wave of cinnamon aroma with each bite.For the banana bread1-1/2 cups (203g) all-purpose flour2 teaspoons (6g) kosher salt1 teaspoon baking soda1 teaspoon baking powder1 teaspoon ground cinnamon1-1/4 cups (288g) well-mashed ripe banana (about 3 bananas; see Note)3/4 packed cup (150g) dark brown sugar2⁄3 cup (140g) neutral oil1⁄3 cup (80g) buttermilk or sour cream, at room temperature1-1/2 teaspoons vanilla extract2 large eggs, at room temperatureFor the topping6 tablespoons granulated sugar1-1/2 teaspoons ground cinnamon1/2 teaspoon flaky sea salt2 very ripe bananas, halved lengthwise• • •Adjust an oven rack to the upper-middle position and preheat to 350°F. Coat an 8-inch square baking pan with nonstick cooking spray. Line with a parchment sling and spray the parchment. To make the banana bread, in a large bowl, whisk together the flour, kosher salt, baking soda, baking powder, and cinnamon. In a medium bowl, whisk together the mashed banana, brown sugar, oil, buttermilk, vanilla, and eggs until evenly combined.Stir the banana mixture into the dry ingredients and mix to combine, making sure to incorporate all the dry flour at the bottom of the bowl.To make the topping, in a small bowl, combine the granulated sugar, cinnamon, and flaky salt.Pour the batter into the prepared pan and then let the pan drop from a height of 3 inches onto the countertop a couple times to release any air bubbles that might have gotten trapped inside the batter. Sprinkle the topping in a thick, even layer over the batter, then gently place the banana halves, cut-side up, atop the batter, cutting into pieces as needed to make them fit.Bake for 50 to 55 minutes, until a toothpick inserted around the halved bananas emerges clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. (Alternatively, leave the cake to cool in the pan and serve it directly from there.) Wrap and store at room temperature for up to 3 days.

Dave was oblivious to a coat rack that has been in studio for quite some time. 

In this episode, Carol gets impatient with the kettle, Nick tries not to stare at a guitarist and they help with a tricky name change and with cooking eggs.

A big announcement regarding the Big Coat Protocol.

In this Roofing Road Trips®, Megan Ellsworth sits down with Gabe Lane from CertainTeed's Commercial Division to tackle one of the most common questions in the coatings market—Can I coat this roof? Gabe walks listeners through the evaluation process, from moisture and adhesion testing to identifying key signs to determine if a roof is suitable for coating. The conversation highlights how contractors can protect their reputation and their clients' investment by making smart, data-driven decisions before any liquid is applied.   Learn more at RoofersCoffeeShop.com! https://www.rooferscoffeeshop.com/   Are you a contractor looking for resources? Become an R-Club Member today! https://www.rooferscoffeeshop.com/rcs-club-sign-up   Sign up for the Week in Roofing! https://www.rooferscoffeeshop.com/sign-up     Follow Us!   https://www.facebook.com/rooferscoffeeshop/   https://www.linkedin.com/company/rooferscoffeeshop-com   https://x.com/RoofCoffeeShop   https://www.instagram.com/rooferscoffeeshop/   https://www.youtube.com/channel/UCAQTC5U3FL9M-_wcRiEEyvw   https://www.pinterest.com/rcscom/   https://www.tiktok.com/@rooferscoffeeshop   https://www.rooferscoffeeshop.com/rss     #CertainTeedRoofing #RoofersCoffeeShop #MetalCoffeeShop #AskARoofer #CoatingsCoffeeShop #RoofingProfessionals #RoofingContractors #RoofingIndustry 

Musicians recount the strange and unexpected story behind the making of your favorite albums. Dolly Parton worked her way up through the country music landscape by being a genuinely kind person while distinguishing herself with the craft of songwriting. The guys get together to discuss goat vibrato, wild bass antics, and millions upon millions from one single songwriting credit. Support Stay Puft and win an invite onto the show here: https://thechopunlimited.bandcamp.com/album/stay-puftJoin our Mailing List here: https://linktr.ee/1001albumcomplaintsEmail us your complaints (or questions / comments) at 1001AlbumComplaints@gmail.comListen to our episode companion playlist (compilation of the songs we referenced on this episode) here:https://open.spotify.com/playlist/7CZrMFSXN51HzgNa8NVMDi?si=c612eadc41c44936Listen to Coat of Many Colors here:https://open.spotify.com/album/17CT6ru3CyDXAi6xVaSUzg?si=Uv35xYypTgKvUk8BRNtQOgIntro music: When the Walls Fell by The Beverly CrushersOutro music: After the Afterlife by MEGAFollow our Spotify Playlist of music produced directly by us. Listen and complain at homeFollow us on instagram @thechopunlimited AND @1001AlbumComplaintsJoin us on Patreon to continue the conversation and access 45+ bonus shows!https://www.patreon.com/1001AlbumComplaintsWe have 1001 Merch! Support us by buying some.US Merch StoreUK Merch StoreNext week's album: Queens of the Stone Age - Queens of the Stone Age

This week, Sabrina and Natalie are joined by comedian and friend of the show Kelly Taylor! They talk about Natalie being harassed on Facebook Marketplace, Katy Perry and Justin Trudeau's romance, what to write off on your taxes, and much more!PATREONhttps://www.patreon.com/funnygirlwithtitsEMAIL US:thatshotpodproductions@gmail.comFOLLOW KELLYhttps://www.instagram.com/hellothisiskelly/https://podcasts.apple.com/us/podcast/i-feel-fat-today/id1546947639FOLLOW SABRINA PIPER IG: https://www.instagram.com/funnygirlwithtits/TikTok: https://www.tiktok.com/@funnygirlwithtits?_t=ZT-8xQEN1rk7pN&_r=1X: https://x.com/funnygirlwtitsFOLLOW NATALIE DECICCOhttps://www.instagram.com/nataliedecicco_edits/https://www.youtube.com/@gasdigitalnow

Fluent Fiction - Korean: Investment in Warmth: Minseo's New Coat and New Season Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ko/episode/2025-11-16-23-34-02-ko Story Transcript:Ko: 가을 바람이 살랑살랑 부는 날, 민서와 지수는 코엑스몰에 나섰습니다.En: On a breezy autumn day, Minseo and Jisoo set out for COEX Mall.Ko: 몰은 사람들로 북적였고, 상점들은 저마다 가을 컬렉션을 선보이고 있었습니다.En: The mall was bustling with people, and the shops were each showcasing their autumn collections.Ko: 민서는 새 직장을 시작한지 얼마 되지 않았고, 따뜻하면서도 세련된 겨울 코트를 찾고 있었습니다.En: Minseo had not long started her new job and was looking for a warm yet stylish winter coat.Ko: "민서야, 여기저기 둘러보자. 코엑스에는 좋은 매장들이 많아," 지수가 말했습니다.En: "Minseo, let's browse around. COEX has a lot of great stores," Jisoo said.Ko: "그래, 하지만 예산을 지켜야 해," 민서가 대답했습니다. 그녀의 머릿속에는 필요한 예산과 스타일이 충돌 하고 있었습니다.En: "Sure, but we need to stick to the budget," Minseo replied, with a budget and style clashing in her mind.Ko: 두 사람은 여러 매장을 구경했습니다.En: The two of them visited several stores.Ko: 밝은 조명의 매장들은 유리창을 통해 다양한 코트를 드러내고 있었습니다.En: The brightly lit shops displayed various coats through their windows.Ko: 어느 순간, 민서의 눈에 뛰어난 디자인의 코트가 들어왔습니다.En: At a certain moment, Minseo spotted a coat with an outstanding design.Ko: "우와, 이 코트 정말 예쁘다," 지수가 탄성을 질렀습니다.En: "Wow, this coat is really pretty," exclaimed Jisoo.Ko: 민서는 코트를 만져보았습니다.En: Minseo touched the coat.Ko: 부드럽고 고급스러운 소재였고, 입어보니 그녀의 몸에 딱 맞았습니다.En: It was made of soft, luxurious material, and when she tried it on, it fit her perfectly.Ko: 하지만 가격표를 보니 민서의 마음은 흔들렸습니다.En: However, upon seeing the price tag, Minseo's heart wavered.Ko: "조금 비싸네... 그래도 정말 예쁘다," 민서가 망설이며 말했습니다.En: "It's a bit expensive... but it's so beautiful," Minseo said hesitantly.Ko: "민서야, 가끔은 자신에게 투자하는 것도 필요해.En: "Minseo, sometimes you need to invest in yourself.Ko: 네가 이 코트를 입으면 아주 멋져 보여. 새 직장에서도 좋은 인상을 줄 거야," 지수가 설득했습니다.En: You'll look amazing in this coat, and it will make a great impression at your new job," Jisoo persuaded her.Ko: 민서는 거울 앞에 서서 고민했습니다.En: Minseo stood in front of the mirror, contemplating.Ko: 그녀의 머릿속에서는 실용성과 욕망이 싸움을 벌였습니다.En: In her mind, practicality and desire were at odds.Ko: '직장에서의 첫인상도 중요하고, 나도 가끔은 나 자신을 위해 조금 사치해도 되지 않을까?' 그녀는 생각했습니다.En: 'First impressions at work are important, and sometimes it's okay to indulge a little for myself, isn't it?' she thought.Ko: 마침내 민서는 결정을 내렸습니다.En: Finally, Minseo made her decision.Ko: "그래, 이 코트를 살래.En: "Alright, I'll buy this coat.Ko: 나에게 좋은 투자가 될 거야," 그녀가 웃으며 말했습니다.En: It will be a good investment for me," she said with a smile.Ko: 회계 부분에서 마침내 멀어져 나온 민서는 지수에게 고마움을 전했습니다.En: As they finally moved away from the checkout counter, Minseo expressed her gratitude to Jisoo.Ko: "너 덕분에 큰 결정을 내렸어.En: "Thanks to you, I made a big decision.Ko: 이제 따뜻하게 입고 다닐 수 있겠네."En: Now I can stay warm when I go out."Ko: 지수는 환하게 웃었습니다.En: Jisoo beamed.Ko: "내가 도움이 됐다니 기쁘다.En: "I'm glad I could help.Ko: 민서야, 가끔은 삶의 작은 사치도 꼭 필요해!"En: Minseo, sometimes a little luxury in life is definitely necessary!"Ko: 코엑스몰을 걸어나오는 두 사람은 가을 골목길을 따라 다음 여행지를 향해 걸어갔습니다.En: As they walked out of COEX Mall, the two headed towards their next destination along the autumn alley.Ko: 민서는 삶의 균형을 찾고 있음을 느끼며 새로운 계절을 맞이할 준비가 되어 있었습니다.En: Minseo felt that she was finding balance in life and was ready to welcome the new season.Ko: 그리고 그녀의 곁에는 언제나 지수가 함께였습니다.En: And, as always, Jisoo was right by her side. Vocabulary Words:breezy: 살랑살랑 부는bustling: 북적였고showcasing: 선보이고 있었습니다stylish: 세련된budget: 예산clashing: 충돌 하고browse: 둘러보자showcasing: 선보이고outstanding: 뛰어난exclaimed: 탄성을 질렀습니다luxurious: 고급스러운wavered: 흔들렸습니다hesitantly: 망설이며persuaded: 설득했습니다contemplating: 고민했습니다impressions: 인상indulge: 사치해도counter: 회계 부분gratitude: 고마움을beamed: 환하게 웃었습니다necessary: 꼭 필요해destination: 여행지alley: 골목길balance: 균형practicality: 실용성desire: 욕망investment: 투자impression: 인상budget: 예산collections: 컬렉션

Joseph lived a life of repeated trauma. He was hated by all his brothers, as he was the favored son of his father's old age, born of the favored wife. Joseph had divine dreams and was able to interpret them like his father did. He was given a coat of many colors to signify his difference among the brothers, and I believe quite possibly from others of society.

In an era where Google searches are declining and people are increasingly turning to AI for life's biggest questions—including matters of faith—two Nashville pastors are refusing to let secular ideology win by default. Erik Reid and Ryan "Coat" Coatney join the podcast to discuss why they've invested in building Dominion AI, a Christian worldview-informed alternative to mainstream AI tools, and why Christians can't afford to sit this revolution out. The conversation tackles the real tension many believers face: AI is becoming the most influential voice in every person's life, yet most Christians are either completely unaware of its impact or tempted to reject it entirely. Erik and Coat dive deep into how AI is already shaping the way people think about truth, morality, and meaning—often without anyone realizing the secular assumptions baked into every response. They address pressing questions from the Christian community with refreshing honesty: Can AI replace pastors and artists? How can church leaders use these tools responsibly without compromising their calling? What about the danger of isolation as people build "personal cathedrals" with AI instead of engaging in real community? And yes, they even tackle whether AI could be connected to the mark of the beast. Whether you're a parent worried about your kids growing up in an AI-saturated world, a pastor trying to navigate these tools faithfully, or simply someone who wants to understand what's really at stake when we let machines answer our biggest questions, this episode challenges you to think critically about the worldview behind the technology we're all about to depend on.   Links From The Show: Dominion AI: https://dominion.chat/ CrossFormed Kids: https://www.crossformedkids.com/ The Bully Pulpit Podcast: https://open.spotify.com/show/6RznYY7HuiqGkazvhnvcSe Imago Classical Academy: https://www.imagoclassicalacademy.com/ Journey Church Nashville: https://www.tjclive.com/

Brother Judiah Weir Genesis 37:31-36

Welcome to another episode of Sound Bites, the bite sized podcast about all things snacks! Peter and Chille are your hosts, SusanSprinkle produces, and we are definitely not influenced, compensated, or nudged to try any particular snack. We're just winging it.  Get in touch with us! https://linktr.ee/soundbitespod

Pastor Jose teaches that you are truly reborn of the Spirit of God. Don’t judge yourself as human, ordinary, or natural. You are more through Jesus! You are spiritual. Audio>

Steve dreamt about fishing with The Great Leader this week, which opened up questions about their spiritual connection. Plus, Steve welcomes us to Culture Corner, and Dinner Winner was a total disaster.Please send your listener comments to Danny@radiox.co.ukThis week's podcast is dedicated to Jodie.Thank you.

Luke 6:27-38 BE Good. DO Good. Luke 6:27-38 (pg. 1,601) v.27: “LOVE your enemies, and do GOOD to those who hate you, BLESS those who curse you and, PRAY for those who mistreat you.” v.29: “If someone SLAPS you on the cheek, turn the other also. If someone takes your COAT, do not withhold your […]

Pastor Jose teaches that your flesh (including your actions and thoughts) don’t define you. It is just a coat, a house, wrapped around the perfection within you. Don’t judge naturally. Audio>

News thriving on drama; Problems when not doing what Christ said; What was Abraham doing?; Understanding the bible text; Eating meat with blood in it; What Christ commanded; "Liturgy"; Solution to world's problems; "Israel"; Generations of Esau = Edom; "Corban"; Sacrifice; Cursing your children with debt; Recognizing righteousness; Gen 37:1 Jacob in Canaan; "Strangers"?; Idolatry = covetousness; Jacob's ladder; Rights; Joseph tattling on brothers; "Flocks"?; Joseph's dream; Dominion over people; Tav+Mem-shin-lamad+biet+nun+vav (dominion); Lot?; Abimelech; Forcing offerings/sacrifice; Membership in social safety nets; Tents for cattle?; Jealousy of brothers; Sachem (consent); Returning every man to family and possessions; Kings? (rulers); Perfect law of liberty; Knowing Holy Spirit; "Dothen"?; Plotting to slay Joseph; Evil beast?; Socialists; Sequence of Hebrew text; Ruben's advice (plan); The pit you're in; Selling Joseph to Ishmaelites; Willingness to sell neighbor into bondage; One purse; 1 Sam 8; Hearing your brother; Faking Joseph's death; Types of kings; Forewarning of famine; Wrath of God; Loving the light; Claiming to know Moses; How to be a free people; Leavened bread; Corruption; Strong delusion; Idols?; The ways of Jacob; Gen 33:17; Setting your brother free; Choosing the direction of your life; Learning to be Israel; Coat of many colors?; Imaginary freedom; Abraham's dream - burning lamp; Organizing in Tens; Tithing vs taxes; Identifying the "evil report"; Deut 12:23; meat with blood in it; Biting one another; Error of Balaam and deeds of the Nicolaitans; Appetite for benefits; Need for repentance; Feeding the sheep; resh-ayin-hey; Truth - Be ready to repent.

Dolly Parton BioSnap a weekly updated Biography.Dolly Parton has taken center stage again this week both in the news and across social media with a series of developments that underscore her enduring cultural impact and business acumen. In Nashville Dolly just announced that her SongTeller Hotel and Dolly's Life of Many Colors Museum are now taking reservations and pre-sale tickets ahead of their June 2026 grand opening. As described in Parton's own words through a video message, the venture will bring a 245-room hotel with two signature music venues and a massive 20000 square foot museum—the largest dedicated to her career—right to the heart of Music City. According to official press materials the museum promises an immersive journey through her music film television and philanthropy and aims to draw fans from around the globe. This is a headline that is likely to have long-lasting impact on Nashville tourism business and Dolly's legacy, since she is already an anchor for regional economic and cultural development.Not to be outdone in the publishing world Parton's third major book Star of the Show My Life on Stage will hit shelves November 11, chronicling nearly six decades spent on the road and stage. Publishers and industry observers are already touting it as a likely bestseller given her previous volume's success. Just as notable on the music front Dolly's Threads My Songs in Symphony has upcoming performances throughout November including stops with the North Carolina Symphony and a major booking at the Oklahoma City Civic Center Music Hall. These high-profile engagements feature multimedia orchestral reinterpretations of hits like Jolene and Coat of Many Colors plus new songs from her forthcoming Broadway musical. In Dolly's own words the project is “about sharing my music and my musical journey with audiences in a new way,” and orchestrated shows like these only expand her cross-generational appeal.Broadway buzz continues to build with Dolly A True Original Musical set for its official Broadway debut in 2026. Between that, the upcoming museum, and a feature spot in the Country Music Hall of Fame's Journey of a Seeker exhibit, it's impossible to ignore the biographical significance of this moment in her career.Over on social media, country star Megan Moroney went viral for her Halloween homage in which she dressed as Dolly's iconic 1978 Playboy bunny, earning viral praise and some confusion from fans who thought she was the queen herself. While Dolly has not commented publicly, this widespread sharing underscores how deeply her style and persona influence younger artists and the broader pop culture.It should be noted that Dolly herself has not been making personal public appearances in the past few days, with her presence instead focused on orchestrated events and digital outreach, but her business announcements and cross-platform activity keep her squarely in the public eye with headlines that will likely shape her story for years to come. There are no major speculations or unconfirmed reports at this time—only a steady drumbeat of news confirming Dolly's unmatched status as a cultural icon.Get the best deals https://amzn.to/3ODvOtaThis content was created in partnership and with the help of Artificial Intelligence AI

This is a short story written by me, loosely based on something that happened when I was 12

Ron 'THE SHOW' Hughley is "SO Dang Proud of the Astros Right Now" ..but WHY!? AND- Fat Guy in a Little Coat LOL full 580 Thu, 30 Oct 2025 23:36:55 +0000 BvvFK76vCaAWmFD0MgcXiBx11DHbIodI mlb,los angeles dodgers,houston astros,toronto blue jays,world series,jose altuve,ohtani,canada,astros,dodgers,mlb news,blue jays,al west,houston astros mlb,altuve,astros news,george springer,mlb news notes,springer,blue jays news,mlb world series,dodger tears,world series news,sports The Drive with Stoerner and Hughley mlb,los angeles dodgers,houston astros,toronto blue jays,world series,jose altuve,ohtani,canada,astros,dodgers,mlb news,blue jays,al west,houston astros mlb,altuve,astros news,george springer,mlb news notes,springer,blue jays news,mlb world series,dodger tears,world series news,sports Ron 'THE SHOW' Hughley is "SO Dang Proud of the Astros Right Now" ..but WHY!? AND- Fat Guy in a Little Coat LOL 2-6PM M-F © 2025 Audacy, Inc. Sports False

John Richardson joins The Patriot Strong Podcast once again! Join the conversation as we discuss how and why our medical system and big pharma are failing patients across the country. A patient healed, is a customer lost. Something needs to change. RNCstore.com/PatriotStrong

It's The Ranch It Up Radio Show! Join Jeff Tigger Erhardt, Rebecca Wanner AKA BEC and their crew as they hear the latest reactions to potential imports of Argentine Beef.  Plus, part 2 of genomically testing the cow herd and when it comes to nutrition, don't forget about the bulls.  Plus, market reports, upcoming sales and lots more on this all-new episode of The Ranch It Up Radio Show.  Be sure to subscribe on your favorite podcasting app or on the Ranch It Up Radio Show YouTube Channel. Season 5, EPISODE 260 Cattle & Producer Groups React To Potential Imports of Argentine Beef   Last Sunday President Donald Trump said the United States could purchase Argentinian beef in an attempt to bring down prices for American consumers.  This sparked immediate reaction from our cattle associations and organizations. Reference: https://apnews.com/article/beef-argentina-us-consumers-prices-f7fadbe1b3fef4646f9c3623f901209a National Cattlemen's Beef Association (NCBA) Reaction To Argentine Beef NCBA's family farmers and ranchers have numerous concerns with importing more Argentinian beef to lower prices for consumers. This plan only creates chaos at a critical time of the year for American cattle producers, while doing nothing to lower grocery store prices," said NCBA CEO Colin Woodall. "Additionally, Argentina has a deeply unbalanced trade relationship with the U.S. In the past five years Argentina has sold more than $801 million of beef into the U.S. market. By comparison, the U.S. has sold just over $7 million worth of American beef to Argentina. Argentina also has a history of foot-and-mouth disease, which if brought to the United States, could decimate our domestic livestock production. REFERENCE: https://www.nationalbeefwire.com/ncba-argentinian-beef-import-plan-harms-u-s-cattle-producers United States Cattlemen's Association (USCA) Reaction To Argentine Beef The current price of beef on grocery store shelves reflects the true, inflation-adjusted cost of raising cattle in America today.  Already this year, the U.S. has imported more than 1.26 million metric tons of beef, primarily from Australia, Canada, Brazil, Mexico, and New Zealand. Increasing imports under current rules ultimately benefits foreign suppliers and multinational packers, while putting U.S. ranchers on the losing end and depriving American consumers of honest transparency at the meat counter. REFERENCE: https://www.nationalbeefwire.com/usca-comments-on-president-trump-s-remarks-regarding-beef-prices-and-proposed-imports-from-argentina R-Calf USA Reaction To Argentine Beef Global packers are importing beef from about 20 different countries, including Argentina, and because we do not have a mandatory country-of-origin labeling law for beef, the global packers do not need to reduce the price of imported product compared to domestic product. This negates any theoretical benefit of using more imports to drive down domestic beef prices. We urge the president to manage imports, restore mandatory country-of-origin labeling for beef, and put an end to the monopolistic control that packers and retailers have over our beef supply chain. Doing so will incentivize America's ranchers to rebuild and expand the U.S. herd to meet our national security needs and ensure that consumer beef prices are determined by competitive market forces. REFERENCE: https://www.nationalbeefwire.com/statement-on-plan-to-increase-argentine-beef-imports Fall Bull Nutrition From Westway Feed Products Nutritional balance is a cornerstone of herd health and productivity. According to Dr. Kelly Sanders of Westway Feed Products, deficiencies often go unnoticed until performance suffers. Signs Of Nutritional Deficiencies In Cattle Poor Body Condition: Thin cows, visible ribs, or weak muscling. Reduced Fertility: Open cows, delayed cycling, or poor conception rates. Coat and Hoof Issues: Rough hair coats, brittle hooves, or slow shedding. Growth Challenges in Calves: Reduced weight gains or uneven growth patterns. How To Correct Deficiencies Forage Testing: Identify nutrient gaps in hay and pasture. Targeted Supplementation: Provide liquid or block supplements to balance protein, energy, and minerals. Management Adjustments: Ensure adequate feed availability during high-demand stages such as lactation and breeding. Dr. Sanders emphasizes that proactive nutrition not only boosts herd performance but also maximizes returns on investment in genetics. Ideal Beef Genetics:  The Power Of Genomics In The Cow Herd   The Science of Selection With GEPDs from the Ideal Beef Evaluation, selecting replacement females becomes a science, not an art. Using 15 different traits, and custom indexes that combine and simplify them, phenotype and pedigree are no longer the only tools at your disposal to guide the future of your herd. Prove Your Pedigree Genotyping your herd with IBG allows parentage verification so you know where your herd comes from. All Herd and AI sires available from Jorgensen Land and Cattle are genotyped and available for sire match, and all of your genotyped females will match with their progeny. The Power of Genomic Analytics Visualize Your Results Enrolling your cattle in the IBG service gives you access to AgBoost, a revolutionary technology that turns confusing genomic results into easy to understand visualizations. This allows you to cut through the clutter and focus on your herd's future. Matings Made Easy Females enrolled in IBG are eligible for breeding suggestions powered by industry leading analytics. You pick your desired breeding outcomes, and your females will be analyzed next to Jorgensen Land and Cattles 5000+ Herd and AI sire battery, ensuring the bulls you turn out are the best for your herd's future. Enroll Cow Herd In Genomic Testing With Jorgensen Land & Cattle Gather Tissue Samples:  TSU's and Collectors are available at no charge upon request Send Samples & Data:  We handle ordering test, shipping samples & delivery of results Review Your Results: Evaluation results are loaded into your AgBoost Profile, so you are sure to have the most up to date & accurate GEPD's at your disposal Select Your Females: Use your herd's genomics to pick the best females to keep Select Your Bulls: We work with you to determine the breeding outcomes best for your herd and pick bulls that best meet those needs Featured Experts in the Cattle Industry Dr. Kelly Sanders – Westway Feed Products https://westwayfeed.com/ Follow on Facebook: @WestwayFeed Larry Gran – Jorgensen Land & Cattle https://jorgensenfarms.com/ Follow on Facebook: @JorLandCat Mark Vanzee – Livestock, Equine, & Auction Time Expert https://www.auctiontime.com/ https://www.livestockmarket.com/ https://www.equinemarket.com/ Follow on Facebook: @LivestockMkt | @EquineMkt | @AuctionTime Kirk Donsbach – Financial Analyst at StoneX https://www.stonex.com/ Follow on Facebook: @StoneXGroupInc Shaye Wanner – Host of Casual Cattle Conversation https://www.casualcattleconversations.com/ Follow on Facebook: @cattleconvos Contact Us with Questions or Concerns Have questions or feedback? Feel free to reach out via: Call/Text: 707-RANCH20 or 707-726-2420 Email: RanchItUpShow@gmail.com Follow us: Facebook/Instagram: @RanchItUpShow YouTube: Subscribe to Ranch It Up Channel: https://www.youtube.com/c/RanchItUp Catch all episodes of the Ranch It Up Podcast available on all major podcasting platforms. Discover the Heart of Rural America with Tigger & BEC Ranching, farming, and the Western lifestyle are at the heart of everything we do. Tigger & BEC bring you exclusive insights from the world of working ranches, cattle farming, and sustainable beef production. Learn more about Jeff 'Tigger' Erhardt & Rebecca Wanner (BEC) and their mission to promote the Western way of life at Tigger and BEC. https://tiggerandbec.com/ Industry References, Partners and Resources For additional information on industry trends, products, and services, check out these trusted resources: Allied Genetic Resources: https://alliedgeneticresources.com/ American Gelbvieh Association: https://gelbvieh.org/ Axiota Animal Health: https://axiota.com/multimin-campaign-landing-page/ Imogene Ingredients: https://www.imogeneingredients.com/ Jorgensen Land & Cattle: https://jorgensenfarms.com/#/?ranchchannel=view Medora Boot: https://medoraboot.com/ RFD-TV: https://www.rfdtv.com/ Rural Radio Network: https://www.ruralradio147.com/ Superior Livestock Auctions: https://superiorlivestock.com/ Transova Genetics: https://transova.com/ Westway Feed Products: https://westwayfeed.com/ Wrangler: https://www.wrangler.com/ Wulf Cattle: https://www.wulfcattle.com/

John Murray, Ian Dennis & Ali Bruce-Ball talk football, travel & language. They discuss a high-scoring week in the UEFA Champions League, what jobs they would do if they weren't commentators & the unintended pub crawl just gets longer! Suggestions welcome for our Great Glossary of Football Commentary and unintended pub names from football commentary - WhatsApp voicenotes to 08000 289 369 & emails to TCV@bbc.co.uk00:40 Ian gets destroyed by Herr Chapman 04:25 Champions League reflections 11:10 5 Live commentaries this weekend 13:00 What job would they do if not commentary? 17:20 Unintended pub names from football commentary 22:10 Top vs bottom in Clash of the Commentators 34:40 Great Glossary of Football CommentaryBBC Sounds / 5 Live Premier League commentaries: Sat 1500 Chelsea v Sunderland, Sat 1500 Newcastle v Fulham on Sports Extra, Sat 1730 Man Utd v Brighton, Sun 1400 Arsenal v Crystal Palace, Sun 1400 Aston Villa v Man City on Sports Extra, Sun 1400 Bournemouth v Nottingham Forest on BBC Sport website & app, Sun 1400 Wolves v Burnley on BBC Sport website & app, Sun 1630 Everton v Tottenham.Glossary so far:DIVISION ONE Bosman, Cruyff Turn, Giving the goalkeeper the eyes, Hibs it, The Maradona, Onion bag, Panenka, Rabona, Tiki-taka, Where the kookaburra sleeps, Where the owl sleeps, Where the spiders sleep.DIVISION TWO Ball stays hit, Coat is on a shoogly peg, Daisycutter, Has that in his locker, Howler, One for the cameras, Played us off the park, Purple patch, Root and branch review, Row Z, Stramash, Taking one for the team, That's great… (football), Thunderous strike.UNSORTED 2-0 is a dangerous score, After you Claude, All-Premier League affair, Aplomb, Bag/box of tricks, Brace, Brandished, Bread and butter, Breaking the deadlock, Bundled over the line, Champions elect / champions apparent, Clinical finish, Commentator's curse, Coupon buster, Cultured/Educated left foot, Denied by the woodwork, Draught excluder, Elimination line, Fellow countryman, Foot race, Formerly of this parish, Fox in the box, Free hit, Goalkeepers' Union, Goalmouth scramble, Good touch for a big man, Honeymoon Period, In and around, In the shop window, Keeping ball under their spell, Keystone Cops defending, Languishing, Loitering with intent, Marching orders, Nestle in the bottom corner, Numbered derbies, Nutmeg, Opposite number, Park the bus, PK for penalty-kick, Postage stamp, Put it in the mixer, Put their laces through it, Rasping shot, Red wine not white wine, Relegation six-pointer, Rooted at the bottom, Route One, Roy of the Rovers stuff, Sending the goalkeeper the wrong way, Shooting boots, Sleeping giants, Slide rule pass, Small matter of, Spiders web, Stayed hit, Steepling, Stinging the palms, Stonewall penalty, Straight off the training ground, Taking one for the team, Team that likes to play football, Throw their cap on it, Thruppenny bit head / 50p head, Towering header, Two good feet, Turning into a basketball match, Turning into a cricket score, Usher/Shepherd the ball out of play, Walking a disciplinary tightrope, Wand of a left foot, We've got a cup tie on our hands, Winger in their pocket, Wrap foot around it, Your De Bruynes, your Gundogans etc.

A caller told us about a company that sells coats named after WFAN callers. We checked it out and it seems real.

Recorded in person in Central Park, NYC just before Project Lab Coat at New York Fashion Week (NYFW), this Tick Boot Camp Podcast features Dr. Bill Rawls on what helps chronic Lyme patients move from overwhelm to progress. We talk immune-first strategy, why antibiotics often fall short in chronic cases, how to protect the gut, and a stepwise plan that reduces flare risk and builds confidence. Episode snapshot Dr. Rawls explains why stealth microbes like Borrelia, Bartonella, and Babesia grow slowly and hide in tissues, which is why a quick-fix antibiotic approach often disappoints in chronic illness. We discuss a four-phase healing framework — prehabilitation, assist the immune system, rehabilitation, and maintenance (PARM) — and how a gradual, system-calming on-ramp helps patients tolerate protocols without crashing. We also dig into gut protection, community support, and how AI can speed education and research. What you will learn Why “assist the immune system” beats “kill at all costs” for chronic Lyme Stealth microbe biology and why slow growth changes the treatment playbook Antibiotic overuse risks including microbiome injury and antibiotic resistance Gut and detox support as foundations for energy, sleep, and resilience A stepwise entry to treatment that reduces flares and anxiety Key herbs with evidence for tick-borne infections and immune modulation Community and education as levers for consistency and long-term success How AI tools can accelerate research, writing, and practical guidance Key topics and takeaways Four phases of recovery: prehab, assist, rehab, maintenance Antibiotics in chronic Lyme: may disrupt the gut before meaningfully impacting slow-growing pathogens Herbal strategy: sustained pressure over time with immune support Gradual on-ramp: calm the nervous system first, then gut and detox, then stronger antimicrobials Team sport: combine self-care, educated use of providers, and moderated community support Herbs and supports mentioned Antimicrobial herbs: Japanese knotweed, Chinese skullcap, Cryptolepis, cat's claw, garlic Immune-modulating adaptogens: reishi, cordyceps Supportive nutrients: B vitamins, minerals, NAC, glutathione Formats: capsules and tinctures were discussed, including products like Advanced Biotic and Biome Boost within larger protocols Patient-friendly pacing Months 1–2: calm sympathetic overdrive, improve sleep, stabilize Months 3–4: protect gut, support detox, keep gentle antimicrobial pressure Months 5–6: advance to stronger combinations when the body is ready Ongoing: measure progress, maintain gain, prevent backsliding Notable quotes “The immune system always wins the game. Your job is to assist it.” “Stealth microbes grow slowly and hide in tissues. The strategy has to match the biology.” “Education and a supportive community reduce fear and make consistency possible.” Resources and links Watch the video version of this podcast interview on YouTube Read our NYFW Recap: Tick Boot Camp models at Project Labcoat and Why it Matters for Lyme Awareness, Research, and Funding

 (Animated Stories Podcast Video Podcadt link

John Murray, Ian Dennis & Ali Bruce-Ball talk football, travel & language ahead of Liverpool vs Man Utd. John reflects on his surprise facial in Latvia, Ali recalls a twist in the tail at Wales-Belgium, and Ian faces John in Clash of the Commentators. Plus, a plethora of unintended pub names from football commentary, and more additions to the Great Glossary. Suggestions welcome - WhatsApp voicenotes to 08000 289 369 & emails to TCV@bbc.co.uk03:30 John's airport facial 07:15 How to make World Cup qualifying more interesting 14:25 Twist in the tail at Wales-Belgium 19:55 Visibility problems for Ian 22:25 Liverpool-Man Utd leads the 5 Live billing 26:40 Will Ian win again in Clash of the Commentators? 36:05 More perils of off-tube broadcasting 38:25 Unintended pub names 43:35 Great Glossary of Football CommentaryBBC Sounds / 5 Live Premier League commentaries: Sat 18 Oct 1500 Man City v Everton, Sat 18 Oct 1500 Crystal Palace v Bournemouth on Sports Extra, Sat 18 Oct 1730 Fulham v Arsenal, Sun 19 Oct 1400 Tottenham v Aston Villa, Sun 19 Oct 1630 Liverpool v Man Utd.Glossary so far:DIVISION ONE Bosman, Cruyff Turn, Giving the goalkeeper the eyes, Hibs it, Onion bag, Panenka, Rabona, Where the kookaburra sleeps, Where the owl sleeps, Where the spiders sleep.DIVISION TWO Ball stays hit, Coat is on a shoogly peg, Daisycutter, Has that in his locker, Howler, One for the cameras, Played us off the park, Purple patch, Root and branch review, Row Z, Stramash, Taking one for the team, That's great… (football), Thunderous strike.UNSORTED 2-0 is a dangerous score, After you Claude, All-Premier League affair, Aplomb, Bag/box of tricks, Brace, Brandished, Bread and butter, Breaking the deadlock, Bundled over the line, Champions elect / champions apparent, Clinical finish, Commentator's curse, Coupon buster, Cultured/Educated left foot, Denied by the woodwork, Draught excluder, Elimination line, Fellow countryman, Foot race, Formerly of this parish, Fox in the box, Free hit, Goalkeepers' Union, Goalmouth scramble, Good touch for a big man, Honeymoon Period, In and around, In the shop window, Keeping ball under their spell, Keystone Cops defending, Languishing, Loitering with intent, Marching orders, Nestle in the bottom corner, Numbered derbies, Nutmeg, Opposite number, Park the bus, PK for penalty-kick, Postage stamp, Put it in the mixer, Put their laces through it, Rasping shot, Red wine not white wine, Relegation six-pointer, Rooted at the bottom, Route One, Roy of the Rovers stuff, Sending the goalkeeper the wrong way, Shooting boots, Sleeping giants, Slide rule pass, Small matter of, Spiders web, Stayed hit, Steepling, Stinging the palms, Stonewall penalty, Straight off the training ground, Taking one for the team, Team that likes to play football, Throw their cap on it, Thruppenny bit head / 50p head, Towering header, Two good feet, Turning into a basketball match, Turning into a cricket score, Usher/Shepherd the ball out of play, Walking a disciplinary tightrope, Wand of a left foot, We've got a cup tie on our hands, Winger in their pocket, Wrap foot around it, Your De Bruynes, your Gundogans etc.

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. 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This week, we continue our countdown to Halloween with the third spooky installment in the series. Today's episode is Quiet, Please classic “Wear the Dead Man's Coat,” originally broadcast on February 23, 1948. Written and directed by Willis Cooper and starring Ernest Chappell, this story follows Floyd, a man who helps a shady character named Kidney Foot Cassidy get his hands on a warm overcoat… and ends up tangled in a murder, a mysterious coat that turns its wearer invisible, and the signature Wyllis Cooper twist. Visit our website: https://goodolddaysofradio.com/ Subscribe to our Facebook Group for news, discussions, and the latest podcast: https://www.facebook.com/groups/881779245938297 Our theme music is "Why Am I So Romantic?" from Animal Crackers: https://www.amazon.com/dp/B01KHJKAKS/ref=cm_sw_em_r_mt_dp_MK8MVCY4DVBAM8ZK39WD

Summer brings more than blue skies and hot days to Montana. It's during this time of the year that white-tailed deer fawns are born.

In this heartwarming episode, we sit down with Jan Smith, a culinary expert with 17 years of professional test kitchen experience, who is launching her own food lab and studio, 'Square Biscuit.' Jan shares her journey of resilience, overcoming personal challenges, and her passion for Southern cooking.   Our conversation delves into her career at Southern Living, memorable cooking experiences, and her inspirations behind Square Biscuit. Join us as we celebrate Jan's courage and creative spirit, and get ready to be inspired by her stories and delicious wisdom.   Mentioned in this episode:   https://www.squarebiscuitstudio.com/ https://www.tiktok.com/@squarebiscuitstudio https://www.instagram.com/squarebiscuitstudio https://www.facebook.com/squarebiscuitstudio     Hermit Bars The Story: Y'all, this is my most-requested recipe! I do not know how many times I have shared it with others. My mom started making these years and years ago and they are easy and have that perfect blend of bright spiciness! Ingredients: ¾ cup butter, softened ½ cup sugar ½ cup firmly packed brown sugar 1 large egg, beaten ¼ cup molasses 2 cups plus 2 tablespoons all-purpose flour 2 teaspoons baking soda 1 ½ teaspoons ground cinnamon 1 teaspoon ground ginger ¾ teaspoon ground cloves ¼ teaspoon salt ½ cup raisins Vegetable cooking spray Additional sugar   Instructions: Preheat oven to 350°. Beat butter at high speed of an electric mixer in a medium bowl until creamy; gradually add sugars beating well. Add egg and molasses; beat well. Combine flour and next 5 ingredients in a medium bowl; stir well. Gradually add to butter mixture, mixing well. Stir in raisins. Coat fingers with vegetable cooking spray. Press mixture into an UNGREASED 15-x10-x1-inch baking pan. (Recoat fingers with cooking spray as needed.) Sprinkle top with additional sugar. Bake at 350' for 11-14 minutes or until very golden. Let cool. Cut into bars. Join The Facebook Group: @ourmidlifemoxie   Connect with Host Heather Pettey: Email: hpetteyoffice@gmail.com Private Coaching with Heather:https://www.ourmidlifemoxie.com/heatherpetteycoaching Speaker Request Here Instagram @HeatherPettey_ Facebook: @HeatherPettey1 Linkedin: @HeatherPettey Book: "Keep It Simple, Sarah" (Amazon bestseller) Connect with Dr. Carol Lynn: Linkedin Website: https://www.drcarollynn.com Facebook Group: @ourmidlifemoxie Website: www.ourmidlifemoxie.com Don't forget to subscribe to the Life Coach BFF Show for more inspiring content and practical life advice!   *Quick Disclaimer- Heather Pettey is a certified coach and not a therapist. Always seek the support of a therapist for clinical mental health issues. *As an Amazon Associate, we earn from qualifying purchases. Please note that this does not affect the price you pay for any item. The cost to you remains exactly the same, but using these links helps support our community and the resources we provide.               00:00 Welcome and Introduction 00:49 Meet Jan Smith: A Journey of Resilience 02:20 Jan's Culinary Adventures and Inspirations 13:44 The Birth of Square Biscuit 15:31 Challenges and Triumphs 26:25 Future Aspirations and Final Thoughts 28:17 Closing Remarks and Disclaimers  

Whatcha been playing? Email the show / Leave us a Speakpipe / Discord Channel / Patreon Page   PMGB: Supermarket Simulator Next week:    Stu  Mafia Old Country Silent Hill F Little Nightmares 3 A Pizza Delivery GOW Reloaded Supermarket Simulator Duke Rocket League Icarus: Kill List Supermarket Simulator Chinny Clair Obscur Supermarket Simulator

John Murray talks football, travel & language with home nations commentators. Liam McLeod represents Scotland after their dramatic win over Greece, Mark Poyser shows up for Wales after Craig Bellamy's side lost to England, and Joel Taggart is on the pod on behalf of Northern Ireland. It's Scotland vs Northern Ireland in Clash of the Commentators and suggestions welcome for our Great Glossary of Football Commentary - WhatsApp voicenotes to 08000 289 369 & emails to TCV@bbc.co.uk05:10 Favourite experiences commentating on your country 08:35 Perils of commentating off-tube 18:10 Craig Bellamy ‘puts on show' as Wales manager 23:10 Live commentaries & any countries they've not been to? 26:40 Best commentary positions in the home nations 31:25 Clash of the Commentators 36:40 Great Glossary of Football CommentaryBBC Sounds / 5 Live commentaries: Sun 12 Oct 1200 Chelsea v Tottenham in WSL, Sun 12 Oct 1430 Arsenal v Brighton & Hove in WSL, Sun 12 Oct 1700 Scotland v Belarus in WCQ, Mon 13 Oct 1945 Wales v Belgium in WCQ, Tue 14 Oct 1945 Latvia v England in WCQ, Wed 15 Oct 2000 Chelsea v Paris in UWCL.Glossary so far:DIVISION ONE Bosman, Cruyff Turn, Giving the goalkeeper the eyes, Hibs it, Onion bag, Panenka, Rabona, Where the kookaburra sleeps, Where the owl sleeps, Where the spiders sleep.DIVISION TWO Ball stays hit, Coat is on a shoogly peg, Daisycutter, Has that in his locker, Howler, One for the cameras, Played us off the park, Purple patch, Root and branch review, Row Z, Stramash, Taking one for the team, That's great… (football), Thunderous strike.UNSORTED 2-0 is a dangerous score, After you Claude, All-Premier League affair, Aplomb, Bag/box of tricks, Brace, Brandished, Bread and butter, Breaking the deadlock, Bundled over the line, Champions elect / champions apparent, Clinical finish, Commentator's curse, Coupon buster, Cultured/Educated left foot, Denied by the woodwork, Draught excluder, Elimination line, Fellow countryman, Foot race, Formerly of this parish, Fox in the box, Free hit, Goalkeepers' Union, Goalmouth scramble, Good touch for a big man, Honeymoon Period, In and around, In the shop window, Keeping ball under their spell, Keystone Cops defending, Languishing, Loitering with intent, Marching orders, Nestle in the bottom corner, Numbered derbies, Nutmeg, Opposite number, Park the bus, PK for penalty-kick, Postage stamp, Put it in the mixer, Put their laces through it, Rasping shot, Red wine not white wine, Relegation six-pointer, Rooted at the bottom, Route One, Roy of the Rovers stuff, Sending the goalkeeper the wrong way, Shooting boots, Sleeping giants, Slide rule pass, Small matter of, Spiders web, Stayed hit, Steepling, Stinging the palms, Stonewall penalty, Straight off the training ground, Taking one for the team, Team that likes to play football, Throw their cap on it, Thruppenny bit head / 50p head, Towering header, Two good feet, Turning into a basketball match, Turning into a cricket score, Usher/Shepherd the ball out of play, Walking a disciplinary tightrope, Wand of a left foot, We've got a cup tie on our hands, Winger in their pocket, Wrap foot around it, Your De Bruynes, your Gundogans etc.

Send us a textToday's episode sits between worlds: Lee's COVID-brain-fog ramble collides with Simon's identity shift as Sardinia becomes a “forever home.” The mood is excited but tender: new kitchen colours, shallow washing machines, and the coat of academia starting not to fit.Get in touch with Lee and Simon at info@midlifing.net. ---The Midlifing logo is adapted from an original image by H.L.I.T: https://www.flickr.com/photos/29311691@N05/8571921679 (CC BY 2.0)

Welcome, welcome, welcome to the Distraction Pieces Podcast with Scroobius Pip!This week Pip is joined by podcaster, author, musician and all round lovely human ADAM BUXTON!A home run of an episode right here as Pip checks in with original podcast homie Adam on all things! And it really is all things, but most pertinent at this moment in time is Adam's new album of full song material 'Buckle Up' - something he's been hinting at for ages on his own podcast (and we all hoped for, on the strength of the jingles), and now has its own home on Decca Records no less. A lot of lovely behind the scenes action on that, but Pip and Adam also check in on such items as the act of sharing with guests on a podcast, Werner Herzog's Zoom odyssey, clashes of guest bookings and the hierarchy of talent, the Clipse parallel, losing loved ones and authoring books, to honest or not to honest, taking people up on help offers, sitting with things and not avoiding them, major label biz, the genesis of songs (not the songs of Genesis), being the right side of annoying and playing your own music for folks. So much goodness and gems and all sorts on here, you're in the company of the pro's with this one - sit back and relax and enjoy. We love you. BYEEEEEEEEEEEEEEEEEEEEEEEEE.PIP'S PATREON PAGE if you're of a supporting natureADAM ONLINEBUCKLE UPOFFICIAL BUCKLE UP LABELPAGEROGER SCRUTON ("Boom goes the brainbox")SILVER JEWS ('American Water' - lovely album)GUIDED BY VOICES ('Alien Lanes' - classic)CALM main linkCALM donate linkSPEECH DEVELOPMENT WEBSTOREPIP TWITCH • (music stuff)PIP INSTAGRAMPIP TWITTERPIP PATREONPIP IMDBPOD BIBLE Hosted on Acast. See acast.com/privacy for more information.

This week Stacey tells us about how, in October 2006, University of Vermont student Michelle Gardner-Quinn was abducted while walking home, sexually assaulted, and murdered by Brian Rooney, whose DNA linked him to the crime, resulting in his conviction and life sentence without parole.Sources:https://outside.vermont.gov/dept/vtlib/Documents/2008-470.pdfhttps://www.washingtonpost.com/archive/local/2006/10/15/slain-nva-student-loved-outdoors-friends-recall/22eb6086-7d33-4965-b713-b96b6ca2601chttps://en.wikipedia.org/wiki/Murder_of_Michelle_Gardner-Quinnhttps://vtcynic.com/news/michelle-gardner-quinn-case-closedhttps://www.cbsnews.com/news/vt-cops-have-suspect-but-no-charges/https://www.cbsnews.com/news/dna-links-suspect-to-slain-vt-student/https://www.truecrimene.com/episodes/b7gsh9r65svsaipky6gcm8734f2gb0https://www.connectionnewspapers.com/news/2006/oct/16/friends-remember-murdered-arlington-student/Support the show

Two hosts. One cursed genre. We're back from hiatus and diving headfirst into Street Fighter—the messy past, the chaotic present, and the narrow path where a live-action adaptation might actually work. We start with Raúl Juliá's legendary M. Bison, a masterclass in villainy that shows how one serious performance can anchor an otherwise bonkers movie. From there we map the game-to-film curse: cramming 200 hours of world and choice into 120 minutes, inventing bland protagonists, killing fan favorites you'll need next time, and mistaking “gritty” for “good.”So what would it take to make Street Fighter land in 2026? We make the case for a bold, colorful tone that looks like the game you remember, a tournament that actually feels like a tournament (with an audience and rules), and a clean narrative spine built around Ryu and Ken's estrangement colliding with Chun-Li and Guile's revenge lines. We argue for Bison as a manipulative, modern dictator rather than a gym poster, and for Akuma as a shadowy pressure system instead of a homework dump. Along the way we debate the new cast, where stunt casting helps or hurts, and why choreography and silhouette should outrank marquee names. Sonic and Mario thrived when they embraced cartoon logic; Speed Racer was early but right. It's time to let video game movies be gloriously unreal—and ruthlessly coherent.If you care about tournaments that make sense, fights you can actually read, and characters who don't vanish in service of cameos, this conversation's for you. Tap play, tell us your dream Ryu/Ken/Chun-Li, and share the episode with the friend who still quotes “it was Tuesday.” And if you're new here, hit follow, drop a review, and stick around—we've got more heavy hitters on deck.Thanks for listening; If you feel like supporting us, this is where you do that!Patreon (Just a buck to show your support!)BuyMeACoffee Check out or other content/socials here. LinktreeTapbioHosts:Cory Williams (@thelionfire)Nick Growall (@nickgrowall)Co-Hosts (Season 6):Aly Dale (@alydale55)Ash Hurry (@filmexplorationah)Cass Elliott (@take5cass)Terran Sherwood (@terransherwood) Voice of the Time Machine:Kristi Rothrock (@letzshake)Editing by:Nick GrowallFeatured Music:"Quantum Recast Theme" - Cory Williams"Charmer" - Coat...

In this special Tick Boot Camp Podcast episode recorded live at Project Lab Coat during New York Fashion Week (NYFW), we sit down with Colonel Nicole Malachowski, USAF (Ret.). Col. Malachowski, the first female pilot of the USAF Thunderbirds and a Lyme patient advocate, walked the runway with us at Project Lab Coat and served as the sole patient representative on the National Academies of Sciences, Engineering, and Medicine committee that authored the landmark report on Lyme infection-associated chronic illness (Lyme IACI). She shares her perspective on why this recognition is a historic milestone for the Lyme community. What You'll Learn in This Episode Why the term Lyme IACI (infection-associated chronic illness) matters and how it creates an inclusive umbrella for persistent symptoms after Lyme infection. How the National Academies report represents the first time the U.S. government has officially recognized Lyme IACI. What it was like for Col. Malachowski to serve as the sole patient representative on the committee alongside scientists and clinicians. Why the report calls for running treatment trials in parallel with biomarker discovery so patients are not left waiting. How collaboration with long COVID and ME/CFS communities can accelerate solutions and strengthen advocacy. The role of AI and machine learning in analyzing patient data, biobanks, and surveys to identify new diagnostics and repurposed therapies. Why visibility at NYFW Project Lab Coat signals growing mainstream recognition of Lyme disease. About Col. Nicole Malachowski Col. Malachowski is a retired U.S. Air Force fighter pilot, the first woman selected to fly with the USAF Thunderbirds, and a National Women's Hall of Fame inductee. After contracting a tick-borne illness and being medically retired, she became a nationally recognized speaker and advocate for Lyme patients. She served as the sole patient voice on the National Academies committee that authored the landmark report on Lyme IACI, commissioned with support from the Steven & Alexandra Cohen Foundation. About Project Lab Coat at New York Fashion Week Project Lab Coat was a groundbreaking event held on September 13, 2025, during New York Fashion Week (NYFW). The show brought together prominent celebrities, researchers, doctors, and advocates who were invited to walk the runway to spotlight Lyme disease and raise funds for Lyme disease research. For the first time, the global visibility of NYFW was used to highlight one of the fastest-growing infectious diseases in the world. Tick Boot Camp co-founders Matt Sabatello and Rich Johannesen, together with Dr. Tal, walked the runway at Project Lab Coat, joining leaders from medicine, science, entertainment, and advocacy. Project Lab Coat demonstrated the power of mainstream platforms to bring awareness, credibility, and resources to the fight against Lyme disease. Key Takeaways Federal recognition matters – Lyme IACI in a National Academies report marks a turning point in credibility and urgency. Patients at the center – clinical trials must include patients from design through reporting. Collaboration is key – linking Lyme, long COVID, ME/CFS, and other infection-associated conditions strengthens progress. Do both now – pursue biomarkers and cures while also running treatment studies to help patients immediately. Technology accelerates hope – AI and machine learning can unlock insights from existing patient data. Resources and Links Read the full National Academies of Sciences, Engineering, and Medicine report on Lyme IACI Read our recap of Project Lab Coat at New York Fashion Week (NYFW)

durée : 00:08:29 - Nouvelles têtes - par : Mathilde Serrell - Rencontre avec le drag queen Ruby on the Nail, auteur de la comédie musicale « Top Coat » qu'il conçoit comme un refuge pour toutes les identités invisibilisées. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Dolly Rebecca Parton grew up in extreme poverty in Appalachian Tennessee, and over the course of a legendary 60-year-and-counting career, would become one of the most important artists in country music. A singer, a songwriter, an actor, a producer, an entrepreneur, and a philanthropist, Dolly has basically done it all – and she's done it all better than almost anyone. Dolly has released 50 albums, and more than 200 singles, dating back to 1959's “Puppy Love” to 2025's “If You Hadn't Been There.” So join the Great Pop Culture Debate as we pay tribute to a genuine American icon as we attempt to name the Best Dolly Parton Single. Songs discussed: “Jolene,” “My Tennessee Mountain Home,” “Two Doors Down,” “Why'd You Come In Here Lookin' Like That,” “Baby I'm Burnin',” “Islands in the Stream,” “I Will Always Love You,” “Backwoods Barbie,” “9 to 5,” “Straight Talk,” “Eagle When She Flies,” “Hard Candy Christmas,” “Here You Come Again,” “Joshua,” “Light of a Clear Blue Morning,” “Coat of Many Colors” Join host Eric Rezsnyak, GPCD panelists Curtis Creekmore and Jonny Minogue, and special guest Kevin Rice as they discuss 16 of Dolly's most beloved singles. Play along at home by finding the listener bracket here. Make a copy for yourself, fill it out, and see if your picks match up with ours! For the warm-up to this episode, in which we discuss even more Dolly songs we love that didn't make the bracket, become a Patreon supporter of the podcast today. Looking for more reasons to become a Patreon supporter? Check out our Top 10 Patreon Perks. Want to watch the episode instead? As of Season 12, we now have full video episodes up on YouTube. Subscribe to our channel for even more original, exclusive episodes! Sign up for our weekly newsletter! Subscribe to find out what's new in pop culture each week right in your inbox! Vote in more pop culture polls! Check out our Open Polls. Your votes determine our future debates! Then, vote in our Future Topic Polls to have a say in what episodes we tackle next. Episode Credits Host: Eric Rezsnyak Panelist: Curtis Creekmore, Jonny Minogue Special Guest: Kevin Rice Producer: Derek Mekita Editor: Bob Erlenback Theme Music: “Dance to My Tune” by Marc Torch IG: https://www.instagram.com/greatpopculturedebate/ Bluesky: https://bsky.app/profile/gpcd.bsky.social Website: https://www.greatpopculturedebate.com/ Patreon: https://www.patreon.com/greatpopculturedebate #dollyparton #dolly #countrymusic #music #dollywood #iwillalwaysloveyou #9to5 #jolene #hereyoucomeagain #twodoorsdown #backwoodsbarbie #straighttalk #joshua #islandsinthestream #coatofmanycolors #hardcandychristmas #babyimburnin #tennessee #grandoleopry #popculture #podcast #popculture #debate #bestof #podcasts #music #movies #film #books #comics #television #tv #lgbtq #lgbt #nostalgia #geek #nerd #culture #greatest Learn more about your ad choices. Visit megaphone.fm/adchoices

Have questions or comments about this (or a previous) episode, give us a text!In this episode Dennis tackles a controversial verse in the Gospel of Luke that seems to advocate for the Second Amendment to the US Constitution. He also walks through the reasons why he thinks it doesn't mean that, what he thinks it does mean, and why.If you want to support this podcast and ministry with InFaith you can go to Infaith.org/dennis-sutherby and donate there.If you want to ask more about the ministry, ask a question, or add a comment you can email Dennis as dennissutherby@infaith.org or follow his Facebook page at https://www.facebook.com/DennisInFaithCheck out the feature of InFaith on Dennis Quaid's show "Viewpoints" and get a clearer picture of who InFaith is and what we're all about as a mission:https://www.facebook.com/share/v/MHfrTPqZ7v8yx7RY/ Support the show

It's The Ranch It Up Radio Show! Join Jeff Tigger Erhardt, Rebecca Wanner AKA BEC and their crew as they find out if the cowherds nutrient requirements are being met, marketing feeder calves in 2026, Brahman, Brangus, Ultrablack, Charolais, Red Angus, Angus and FI Brahman cross bulls and females coming up for sale plus a whole lot more on this all new episode of The Ranch It Up Radio Show. Be sure to subscribe on your favorite podcasting app or on the Ranch It Up Radio Show YouTube Channel. Circle F Farms Upcoming Sales: Elite Genetics In Baxley, Georgia Circle F Farms, located in Baxley, Georgia, is recognized as one of the Southeast's premier seedstock operations. Founded in 2011 by Woody and Tamela Folsom, the family-owned ranch has grown into a leader in Registered Brahman, F1, Angus, Brangus, Ultrablack, Charolais, and Red Angus genetics. October 4, 2025 - 1st Annual Registered Angus Heifer & Cow Production Sale Make plans to attend Circle F Farms' debut Registered Angus Heifer & Cow Production Sale. This elite offering includes: Bred Heifers Open Heifers Cow/Calf Pairs Donor Cows Embryo Packages Full sale details, videos, and online bidding: Circle F Farms Angus Heifer & Cow Sale October 10-11, 2025 - Annual Bull & Heifer Sale The Circle F Farms Annual Bull & Heifer Sale will feature a powerhouse lineup across multiple breeds. Friday, October 10 28 Elite Registered Brahman Heifers 330 Commercial Brahman Cross Heifers (Angus, Red Angus, Hereford, Charolais) Saturday, October 11 82 Registered Brangus & Ultrablack Bulls 16 Registered Brahman Bulls 90 Charolais Bulls 33 Red Angus Bulls 20 Angus Bulls Sale catalog, videos, and online bidding: Circle F Farms Bull & Heifer Sale Circle F Farms: A Legacy Of Quality Genetics With nearly 3,000 acres under operation, Circle F Farms is home to one of the largest Registered Brahman herds in the Southeast and a growing portfolio of elite seedstock. The Folsom family continues to expand its breeding program, producing cattle that thrive in both seedstock and commercial herds. Recognizing and Addressing Cowherd Nutritional Deficiences Nutritional balance is a cornerstone of herd health and productivity. According to Dr. Kelly Sanders of Westway Feed Products, deficiencies often go unnoticed until performance suffers. Signs Of Nutritional Deficiencies In Cattle Poor Body Condition: Thin cows, visible ribs, or weak muscling. Reduced Fertility: Open cows, delayed cycling, or poor conception rates. Coat and Hoof Issues: Rough hair coats, brittle hooves, or slow shedding. Growth Challenges in Calves: Reduced weight gains or uneven growth patterns. How To Correct Deficiencies Forage Testing: Identify nutrient gaps in hay and pasture. Targeted Supplementation: Provide liquid or block supplements to balance protein, energy, and minerals. Management Adjustments: Ensure adequate feed availability during high-demand stages such as lactation and breeding. Dr. Sanders emphasizes that proactive nutrition not only boosts herd performance but also maximizes returns on investment in genetics. Planning For Feeder Cattle Marketing In 2026 Looking ahead, market planning is critical for cattlemen aiming to maximize returns on their calf crop. Kurt Donsbach of StoneX Financial shares insights on what producers should prepare for in 2026. Key Marketing Considerations Market Volatility: Expect fluctuations tied to feed costs, beef demand, and global trade. Uniformity Matters: Buyers continue to pay premiums for uniform, weaned, and preconditioned cattle. Leverage Genetics: Aligning bull selection with market goals increases calf value. Forward Contracts & Risk Management: Explore tools like futures, options, and video sales to lock in profitability. Action Steps For Producers Evaluate herd performance and set marketing goals early. Build buyer relationships now to maximize market options. Stay updated on market reports and risk management tools from trusted advisors like StoneX. Featured Experts in the Cattle Industry Dr. Kelly Sanders – Westway Feed Products https://westwayfeed.com/ Follow on Facebook: @WestwayFeed Woody Folsom - Circle F Farms https://circleffarms.com/ Follow on Facebook: @CircleFFarmsGA Chris Shivers - Infinity Cattle Services https://infinitycattle.com/ Follow on Facebook: @InfinityCattleServices Mark Vanzee – Livestock, Equine, & Auction Time Expert https://www.auctiontime.com/ https://www.livestockmarket.com/ https://www.equinemarket.com/ Follow on Facebook: @LivestockMkt | @EquineMkt | @AuctionTime Kirk Donsbach – Financial Analyst at StoneX https://www.stonex.com/ Follow on Facebook: @StoneXGroupInc Shaye Wanner – Host of Casual Cattle Conversation https://www.casualcattleconversations.com/ Follow on Facebook: @cattleconvos Contact Us with Questions or Concerns Have questions or feedback? Feel free to reach out via: Call/Text: 707-RANCH20 or 707-726-2420 Email: RanchItUpShow@gmail.com Follow us: Facebook/Instagram: @RanchItUpShow YouTube: Subscribe to Ranch It Up Channel: https://www.youtube.com/c/RanchItUp Catch all episodes of the Ranch It Up Podcast available on all major podcasting platforms. Discover the Heart of Rural America with Tigger & BEC Ranching, farming, and the Western lifestyle are at the heart of everything we do. Tigger & BEC bring you exclusive insights from the world of working ranches, cattle farming, and sustainable beef production. Learn more about Jeff 'Tigger' Erhardt & Rebecca Wanner (BEC) and their mission to promote the Western way of life at Tigger and BEC. https://tiggerandbec.com/ Industry References, Partners and Resources For additional information on industry trends, products, and services, check out these trusted resources: Allied Genetic Resources: https://alliedgeneticresources.com/ American Gelbvieh Association: https://gelbvieh.org/ Axiota Animal Health: https://axiota.com/multimin-campaign-landing-page/ Imogene Ingredients: https://www.imogeneingredients.com/ Jorgensen Land & Cattle: https://jorgensenfarms.com/#/?ranchchannel=view Medora Boot: https://medoraboot.com/ RFD-TV: https://www.rfdtv.com/ Rural Radio Network: https://www.ruralradio147.com/ Superior Livestock Auctions: https://superiorlivestock.com/ Transova Genetics: https://transova.com/ Westway Feed Products: https://westwayfeed.com/ Wrangler: https://www.wrangler.com/ Wulf Cattle: https://www.wulfcattle.com/

In this special Tick Boot Camp Podcast episode recorded live at Project Lab Coat during New York Fashion Week (NYFW), we sit down with Dr. Michal “Mikki” Caspi Tal, Principal Scientist in the Department of Biological Engineering at MIT and Associate Scientific Director of the MIT Center for Gynepathology Research. Dr. Tal is an immunologist and immunoengineer whose groundbreaking research focuses on the connections between infections and chronic diseases, including Lyme disease and long COVID. At her Tal Research Group lab, she studies why some people recover quickly after infection while others develop chronic illness, with a focus on the immune system's different responses in men and women. What You'll Learn in This Episode How Dr. Tal's lab uses mouse models of chronic Lyme and a large clinical study to take a deeper look at Lyme disease. Why some patients make a protective immune response while others develop catastrophic responses like dysautonomia, MCAS, gynecological issues, or clotting disorders. How her team is moving beyond “yes/no” antibody tests to create new biomarker diagnostics that can guide treatments. Why sex differences matter in chronic illness and why women are more likely to experience long-term symptoms after infection. How her research could lead to more personalized treatment approaches for Lyme disease patients by grouping individuals based on immune response patterns. What samples (blood, saliva, sweat, tissue) her team is collecting at MIT to uncover new insights into chronic Lyme disease. Why this research brings hope to Lyme patients who feel unseen and unheard. About Dr. Michal Caspi Tal Principal Scientist, MIT Department of Biological Engineering Associate Scientific Director, MIT Center for Gynepathology Research Focus areas: Lyme disease, long COVID, chronic inflammatory diseases, sex differences in immune response, predictive diagnostics Background: PhD in Immunobiology from Yale (mentored by Dr. Akiko Iwasaki), postdoctoral training at Stanford (Irving Weissman lab), infectious disease research leader at Stanford's Institute for Stem Cell Biology and Regenerative Medicine. Awards: NIH NIAID F31 and F32 Fellowships, Bay Area Lyme Foundation Emerging Leader Award About Project Lab Coat at New York Fashion Week Project Lab Coat was a groundbreaking event held on September 13, 2025, during New York Fashion Week (NYFW). The show brought together prominent celebrities, researchers, doctors, and advocates who were invited to walk the runway to spotlight Lyme disease and raise funds for Lyme disease research. For the first time, the global visibility of NYFW was used to highlight one of the fastest-growing infectious diseases in the world. Tick Boot Camp co-founders Matt Sabatello and Rich Johannesen, together with Dr. Tal, walked the runway at Project Lab Coat, joining leaders from medicine, science, entertainment, and advocacy. Project Lab Coat demonstrated the power of mainstream platforms to bring awareness, credibility, and resources to the fight against Lyme disease. Why This Episode Matters For too long, chronic Lyme patients have been told their symptoms are “all in their head.” Dr. Tal's work at MIT proves otherwise by measuring the real biological differences in immune system responses. This research not only validates patients' experiences but also charts a course toward better diagnostics, clinical trials, and personalized treatments.

Andy Cohen joins the duo to celebrate his 10-year anniversary of the Radio Andy Channel on Sirius XM and continues the fun for a special edition of 'Plead the Fifth.' Also, double board-certified doctor and nutrition expert Amy Shah discusses a new plan to feel re-energized in less than a week. Plus, Snapchat's global head of fashion and beauty Rajni Jacques shares some looks that are cozy and chic for the fall. And, 'Buckeye' author Patrick Ryan stops by to talk about his book and recent 'Read With Jenna' book club pick. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

learn 10 high-frequency expressions, including words for outerwear clothing

The boys roast Brendan on his Texas T-shirt and discuss the diet soda aspartame controversy, Chris' viral "glycogen lab coat" video, Bryan Callen's viral clip of him arguing with Joe Rogan during the most recent JRE Fight Companion, the viral Phillies baseball Karen incident, Erik's famous guacamole eggs, weight loss update, landing a big acting gig and much more! Get this episode AD FREE + 2 PATREON ONLY episodes/month only at https://patreon.com/thegoldenhourpodcastDraftKings - Download the DraftKings Sportsbook app and use code GOLDEN. That's code GOLDEN to get $200 in bonus bets when you bet just $5.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Send us a textMost people don't know how much an animal suffered for the fur trim on a jacket or a hat. Many also don't know where the trim really comes from, or what life is like on a fur farm. We've got two experts on this episode who reveal the truth.Learn more here: humaneworld.org/furfreeLove and compassion for animals can bring everyone together. ‘Humane Voices' is the official podcast of Humane World for Animals. We'll explore the issues facing animals, interview worldwide animal experts, and discuss what you can do to get involved and help. If you care about the welfare of animals, or have a special pet or two in your life, this is the podcast for you.Contact us at podcast@humaneworld.org to offer feedback and suggest future episode topics.

Protect Your Retirement with a PHYSICAL Gold and/or Silver IRA https://www.sgtreportgold.com/ CALL( 877) 646-5347 - You Can Trust Noble Gold   The peer reviewed studies are coming in which prove that the Covid-19 bioweapon they call a "vaccine" is causing turbo cancer and deaths. Yes folks, the Devil does indeed wear a lab coat and as the song goes, one mans grave is another man's paycheck. John Richardson is back to discuss this and much, much more, including the "cure" for cancer.   STAY CANCER-FREE: Get B17, B15 [& Apricot seeds] HERE! https://rncstore.com/SGTREPORT   Apply Your Discount Code at Checkout: SGTREPORT Get NANO-TECH, graphene & metals out of your blood: Master Peace: https://masterpeacebyhcs.com/?ref=4094 Get the FREE 'World Without Cancer' E-BOOK: https://rncstore.com/pages/worldwithoutcancer Chlorine Dioxide from KV Lab: https://kvlab.com/ https://rumble.com/embed/v6wa2am/?pub=2peuz