Podcasts about Color

How do we advocate for equity amidst federal policy changes that actively widen gender and racial gaps?Since April, a record-low unemployment rate for Black Americans has skyrocketed, surging from below 5% to 7.5%. At the same time, the unemployment rate for white Americans dropped slightly to below 4%. The economic position for Black women in particular was just beginning to get better, and today, slashed public sector jobs and a slew of other factors are causing a rapid backslide.When people of color, and especially Black women, lose ground, it's a flashing neon warning sign of systemic cracks that, ultimately, impact us all. In this episode, I'm breaking down the of data that highlights just how heavily our current economic problems are impacting American workers, families, and communities.The numbers don't lie. Here's what they show:The federal and public sector job cuts are disproportionately impacting Black women;Attacks on DEI programs are stifling improvements that had barely begun;Good leadership today looks like advocating for equity and opportunity for all.Related Links:Joint Center for Economic and Policy Research, “The Best Black Economy in Generations – And Why It Isn't Enough” - https://jointcenter.org/wp-content/uploads/2024/08/The-Best-Black-Economy-in-Generations-Final.pdfEconomic Policy Institute, “What's behind rising unemployment for Black workers?” - https://www.epi.org/blog/whats-behind-rising-unemployment-for-black-workers/The New York Times, “The Racial Wage Gap is Shrinking” - https://www.nytimes.com/2023/06/19/briefing/juneteenth-racial-wage-gap.htmlThe New York Times, “In Trump's Federal Work Force Cuts, Black Women Are Among the Hardest Hit” - https://www.nytimes.com/2025/08/31/us/politics/trump-federal-work-force-black-women.htmlMSNBC, “300,000 Black women have left the labor force in 3 months. It's not a coincidence.” - https://www.msnbc.com/know-your-value/business-culture/300000-black-women-left-labor-force-3-months-s-not-coincidence-rcna219355The New York Times, “Black Unemployment Is Surging Again. This Time Is Different.” - https://www.nytimes.com/2025/10/12/business/economy/black-unemployment-federal-layoffs-diversity-initiatives.htmlThe New York Times, “Trump Fires Black Officials From an Overwhelmingly White Administration” - https://www.nytimes.com/2025/10/08/us/politics/black-leaders-trump.htmlThe White House, “Ending Illegal Discrimination and Restoring Merit-Based Opportunity” - https://www.whitehouse.gov/presidential-actions/2025/01/ending-illegal-discrimination-and-restoring-merit-based-opportunity/The New York Times, “How Corporate America Is Retreating From D.E.I.” - https://www.nytimes.com/interactive/2025/03/13/business/corporate-america-dei-policy-shifts.htmlBrookings, “Black wealth is increasing, but so is the racial wealth gap - https://www.brookings.edu/articles/black-wealth-is-increasing-but-so-is-the-racial-wealth-gap/Episode 526, The Double Tax: What It Really Costs Women of Color to Succeed - https://www.bossedup.org/podcast/episode526TAKE ACTION with Bossed Up - https://www.bossedup.org/takeactionBossed Up Courage Community - https://www.facebook.com/groups/927776673968737/Bossed Up LinkedIn Group - https://www.linkedin.com/groups/7071888/ Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

I had the opportunity to sit with down with Nick McWhirter or SHM Architects to explore the nuances of transitional design, the delicate dance between modern and traditional elements, and the intentionality behind every architectural choice. From furniture-driven layouts to aspirational lighting strategies, Nick shares the thought process, research, and we discuss philosophy that transform houses into harmonious, living machines. Listeners will gain insight into how design, balance, and playfulness converge to create both beauty and functionality in contemporary residential architecture. Designer Resources Pacific Sales Kitchen and Home. Where excellence meets expertise. Design Hardware - A stunning and vast collection of jewelry for the home! TimberTech - Real wood beauty without the upkeep LOME-AI.com, simple, inexpensive, text to video harnessing the power of AI to grow your firm, beautifully. What makes a home truly exceptional isn't just the materials or the finishes—it's the careful orchestration of space, light, and style. In this episode, Nick breaks down his approach to transitional design, revealing how subtle choices like shutter placement, dormer adjustments, or color balance can shift a home's aesthetic from modern to traditional. The conversation spans everything from lighting plans and hidden technology to furniture-first design principles and the philosophy behind architecture as a living, breathing machine.  Of course, that idea comes from Le Corbusier and his thoughts on this very subject.  We also discuss the role of photography, the tension between realism and aspirational imagery, and the evolving vernacular of form and function in modern homes. This episode is a masterclass in thoughtful, intentional, and style-agnostic design. Topics and Ideas Introduction & Context Welcome and setup: Exploring transitional design Nick's philosophy: Style agnostic but deeply researched Transitional Design: Modern vs. Traditional Subtle moves: Shutters, dormers, cut stone, and symmetry Playfulness in design: How small details create balance Color palette: Black-and-white schemes as intentional high-contrast statements Design Process & Interior Layouts Inside-out approach: Furniture-driven architecture Achieving balanced asymmetry Experimentation and editing: Knowing when less is more Lighting as a Core Component Invisible vs. visible fixtures: Philosophy of recessed lighting Lighting as both function and art Integration with technology: Wi-Fi, AV, and smart home systems Photography, Aspirational Design & Reality Balancing reality and idealized imagery in marketing Photoshop as a tool to highlight design intent How photography conveys quality of light, space, and atmosphere Form Follows Function & Architectural Philosophy Homes as “machines for living” The role of beauty and human experience in architecture Historical perspective: Corbusier, Frank Lloyd Wright, and modern vernacular Outdoor Spaces & Technology Integration Creative solutions: Two TVs on a patio LED walls and emerging tech as part of design storytelling Closing Thoughts & Personal Insights The freedom in design: Few right or wrong answers Nick's passion for music, smoked meats, and lifestyle influence Preview of future conversations and projects Thank you, Nick for the time and conversation. Thank you for listening. If you liked this episode, share it with a friend or colleague who loves design and architecture like you do, subscribe to Convo By Design wherever you get your podcasts. And continue the conversation on Instagram @convo x design with an “x”. Keep those emails coming with guest suggestions, show ideas and locations where you'd like to see the show. Convo by design at outlook.com.

Fall is the season when leaves turn bright shades of red, orange, and yellow before they drop to the ground. But why does this happen? During spring and summer, leaves are full of chlorophyll, the chemical that makes them green and helps trees make food from sunlight. When fall arrives and the weather gets cooler, trees slow down food-making, and the green color fades away. That's when the other colors—reds, yellows, and oranges—appear! This video explores how weather, daylight, and leaf chemistry all work together to create the beautiful colors of fall.

THURSDAY 10.30 HOUR 2 - On the Clock, Joe Hammen, and Best Fall Leaf Color

Send us a textIn this chapter Moses calls the people to obey and explains what they will receive (hint rain is vital in the blessing).  He reminds the people that if they lived in Egypt, they wouldn't need God like they will in the land of promise.  Veronica and Erika explain the importance of rain and how flesh out why it's called the land of milk and honey. Our website is The Context and Color of the BibleWe are on Facebook - The Context and Color of the Bible | FacebookWe are on Instagram - @contextandcolorofthebibleWe are on YouTube - The Context and Color of the Bible - YouTubeMusic: Tabuk by Kevin MacLeodLink: https://incompetech.filmmusic.io/song/4453-tabukLicense: http://creativecommons.org/licenses/by/4.0/

“Something You Should Know” is brought to you by GenesisGoldIRA.com. That is also something you should know! You can put your retirement on the GOLD STANDARD! Learn more at GenesisGoldIRA.com. We share fun things that are happening in the area and from time to time invite guests in to talk about their events!

441-m-286-SSL2 - 1716 - 3I/ATLAS aumenta inesperadamente de brillo, cambia su color a azul, y muestra aceleración no-gravitacional Siguiendo las recomendaciones de la NASA publicadas en el Informe sobre UAP del 13 de septiembre de 2023, en UDM no aprobamos comentarios que contribuyan a extender el estigma que tradicionalmente ha caído sobre los testigos de UAP/OVNIs. El muro de Comentarios de los episodios de UDM en iVoox NO es una red social. Universo de Misterios tiene reservado el derecho de admisión y publicación de comentarios. Generalmente, los comentarios anónimos podrían no ser publicados. No envíe comentarios que contengan falacias lógicas. No de información personal. No espere que su comentario sea respondido necesariamente. Comprenda que se reciben diariamente un elevado número de comentarios que han de ser gestionados se publiquen o no. Si hace comentarios con afirmaciones dudosas, arguméntelas aportando enlaces a fuentes fiables (recuerde, el muro de Comentarios de los episodios de UDM en iVoox NO es una red social). En caso de no respaldar su comentario como se indica en la caja de descripción del episodio, su comentario podrá ser no publicado. Contacto con Universo de Misterios: universodemisteriospodcast@gmail.com En la realización de los episodios de Universo de Misterios puede recurrirse a la ayuda de Inteligencia Artificial como herramienta. Puedes hacerte Fan de Universo de Misterios y apoyarlo económicamente obteniendo acceso a todos los episodios cerrados, sin publicidad, desde 1,99 €. Aunque a algunas personas, a veces, puede proporcionar una falsa sensación de alivio, la ignorancia nunca es deseable. Pero eso, tú ya lo sabes... Escucha el episodio completo en la app de iVoox, o descubre todo el catálogo de iVoox Originals

Get ready for some exciting updates from the Inappropriate Quilters! This episode was packed with discussions on colors and making sure everyone looks fabulous. Plus, there's a fantastic lineup of upcoming events, including a retreat, a Nutcracker retreat and even a painting retreat – so much to look forward to!We also heard some heartwarming personal news, including a positive update on Leslie's dad's cancer diagnosis and the importance of health advocacy. The Green Country Quilt Guild in Tulsa is buzzing with a sold-out quilt coat workshop and the growing popularity of handcrafts among younger generations. It's clear that creativity and community are thriving!Enjoy this episode with a hot cuppa tea! It's cold outside FINALLY!Send us a textFollow Leslie on Instagram at @leslie_quilts and Rochelle at @doughnutwarrior

I had the chance to chat with 2x Grammy Award Winning session musician, Derrick Hodge, as he wrapped an amazing performance at the new Blue Note Jazz Los Angeles. We got a chance to talk about Derrick's orchestrating Hip- Hop, storytelling through film & culture, and his longstanding career as a performer, bandleader and collaborator. Support this talented musician on Instagram @DHODGEWORLD

Bethany Hall is Creative Director of Comedy Initiatives at the Center for Media & Social Impact. Additionally, she serves as the Co-Creator and Executive Producer of GoodLaugh at CMSI where she leads the Comedy ThinkTanks and is the comedy architect for creative comedy initiatives. Hall is also proud to be the Creative Director of the Yes, And...Laughter Lab. She is a writer, producer, and comedian who spent years as a cast member on ‘The Chris Gethard Show' on TruTV. She co-created and EP'd the series, ‘Thanksgiving' now on Amazon Prime. In 2023 Hall made her staged works directorial debut at the Kennedy Center in DC. She Executive Produced ‘By Us For Us,' an original comedy by Color of Change, has performed at Bonnaroo, SXSW, ‘Late Night with Conan O'Brien' and as the TGS writer, Bethany, on NBC's ‘30 Rock'. She has done so much and has a great story to tell. Don't miss this one!This episode, like all episodes of If This Is True, brings forth what drives creatives to do what they do. For more of this content and interaction, you can also go to my substack, coolmite25.substack.com. Hosted on Acast. See acast.com/privacy for more information.

What's your favorite color? Where do colors come from?Why do people see colors? Does everyone see colors the same way? How many colors are there in the world? We learn about colors with Kassia St. Clair, the author of a book called The Secret Lives of Color. We talk about the science of color as well as all the ways color and culture are intertwined.Download our learning guides: PDF | Google Slide | Transcript

Pantone and many paint brands chose a color of the year, but how do they decide? It's a complicated business, and we're diving in to see what we can find out. The biggest goal seems to be that of building excitement, and hopefully driving sales! Need help with your home? We'd love to help! We do personalized consults, and we'll offer advice specific to your room that typically includes room layout ideas, suggestions for what the room needs, and how to pull the room together. We'll also help you to decide what isn't working for you. We work with any budget, large or small. Find out more ⁠⁠⁠HERE⁠⁠⁠Hang out with us between episodes at our blogs, IG and Kelly's YouTube channels. Links are below to all those places to catch up on the otehr 6 days of the week!Kelly's IG ⁠⁠⁠HERE⁠⁠⁠Kelly's YouTube ⁠⁠⁠HERE⁠⁠⁠Kelly's blog ⁠⁠⁠HERE⁠⁠⁠Anita's IG ⁠⁠⁠HERE⁠⁠⁠Anita's blog ⁠⁠⁠HERE⁠⁠⁠Are you subscribed to the podcast? Don't need to search for us each Wednesday let us come right to your door ...er...device. Subscribe wherever you listen to your podcasts. Just hit the SUBSCRIBE button & we'll show up!xx,Anita and KellyDI - 7:38See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jason Harris is entering his tenth season as the Men's Basketball Head Coach at UMass Boston. Just the second full-time coach in program history, Harris has led the Beacons to more than 100 wins during his 9 seasons. He also serves as an assistant coach for We Are D3 in the TBT.He has been active within the UMass Boston Athletics community in leading the fight for social justice, diversity and inclusion. In the summer of 2021, Harris founded the Student-Athletes of Color organization to give student-athletes of all backgrounds an inclusive space to talk about their experiences and learn from past student-athletes. Prior to UMass Boston, Harris served as the top assistant at Long Island University from 2010-15. He entered the coaching profession as an assistant coach at Plymouth State University where he also had the opportunity to lead the program as the interim head coach for the Panthers during the 2007-08 season. Jason played his college basketball at Rhode Island College. A three-time captain for the Anchormen, Harris led RIC to the program's first regular season Little East Conference Championship in 2005. On this episode Mike & Jason discuss the importance of accountability, competitiveness, and the holistic development of student-athletes, illustrating how these elements contribute to both individual growth and team success. Throughout our conversation, we explore the nuanced dynamics of leading a diverse group of young men, and the necessity of fostering an environment where hard work and perseverance are paramount. Additionally, Coach Harris shares his personal journey, including the challenges he has faced and the lessons learned along the way, underscoring his unwavering belief in the potential of his players. This episode offers a compelling glimpse into the unique aspects of Division 3 basketball, where dedication and mentorship are as critical as talent on the court.Follow us on Twitter and Instagram @hoopheadspod for the latest updates on episodes, guests, and events from the Hoop Heads Pod.Make sure you're subscribed to the Hoop Heads Pod on iTunes or wherever you get your podcasts and while you're there please leave us a 5 star rating and review. Your ratings help your friends and coaching colleagues find the show. If you really love what you're hearing recommend the Hoop Heads Pod to someone and get them to join you as a part of Hoop Heads Nation.Don't forget to grab your notebook as you listen to this episode with Jason Harris, Men's Basketball Head Coach at UMass Boston. Website - https://beaconsathletics.com/sports/mens-basketballEmail - jason.harris@umb.eduTwitter/X - @CoachHarrisUMBVisit our Sponsors!Dr. Dish BasketballWhen a player becomes unguardable, the game shifts, the defense breaks, the crowd roars, and your team takes control.Great players don't just get lucky, they stoke the fire within. They're built in practice, accelerated with the right reps, the right motivation, and the #1 Selling Shooting Machine in America™ — Dr. Dish. Feed Your Fire. Visit drdishbasketball.com today.The Coaching

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

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

How to achieve calm and tranquility in a world that constantly stresses you out. In 1972, Rabbi Yaakov Asher Sinclair opened SARM Studios the first 24-track recording studio in Europe where Queen mixed "Bohemian Rhapsody". His music publishing company, Druidcrest Music published the music for The Rocky Horror Picture Show (1973) and as a record producer, he co-produced the quadruple-platinum debut album by American band "Foreigner" (1976). American Top ten singles from this album included, "Feels Like The First Time", "Cold as Ice" and "Long, Long Way from Home". Other production work included "The Enid – In the Region of the Summer Stars", "The Curves", and "Nutz" as well as singles based on The Hitchhiker's Guide To The Galaxy with Douglas Adams and Richard O'Brien. Other artists who used SARM included: ABC, Alison Moyet, Art of Noise, Brian May, The Buggles, The Clash, Dina Carroll, Dollar, Flintlock, Frankie Goes To Hollywood, Grace Jones, It Bites, Malcolm McLaren, Nik Kershaw, Propaganda, Rush, Rik Mayall, Stephen Duffy, and Yes. In 1987, he settled in Jerusalem to immerse himself in the study of Torah. His two Torah books The Color of Heaven, on the weekly Torah portion, and Seasons of the Moon met with great critical acclaim. Seasons of the Moon, a unique fine-art black-and-white photography book combining poetry and Torah essays, has now sold out and is much sought as a collector's item fetching up to $250 for a mint copy. He is much in demand as an inspirational speaker both in Israel, Great Britain and the United States. He was Plenary Keynote Speaker at the Agudas Yisrael Convention, and Keynote Speaker at Project Inspire in 2018. Rabbi Sinclair lectures in Talmud and Jewish Philosophy at Ohr Somayach/Tannenbaum College of Judaic studies in Jerusalem and is a senior staff writer of the Torah internet publications Ohrnet and Torah Weekly. His articles have been published in The Jewish Observer, American Jewish Spirit, AJOP Newsletter, Zurich's Die Jüdische Zeitung, South African Jewish Report and many others. Rabbi Sinclair was born in London, and lives with his family in Jerusalem. He was educated at St. Anthony's Preparatory School in Hampstead, Clifton College, and Bristol University. A Project Of Ohr.Edu Questions? Comments? We'd Love To Hear From You At: Podcasts@Ohr.Edu https://podcasts.ohr.edu/

Take Control of Your Calendar This Week (Before It Controls You) October 30, 2025 | Episode 5214 Host: Scott Smith Episode Description Your calendar running your life instead of you running it? Look. I've seen those AI calendar apps you're using. Five-minute blocks. Color-coded chaos. That's manager thinking, not founder thinking. Here's what nobody gets: High performers don't manage their day five minutes at a time. They hold space. They protect time. They say no without apologizing. This week I'm breaking down exactly how I went from calendar chaos to actually controlling when I work. Thursday planning. Standing appointments. Deep work days that people can't touch. And yeah, my biggest problem now? Other people who learned this system trying to move MY calendar around. Time is all you got. Somebody's trying to take it from you right now. Featured Story Ever look at your week and realize you don't even know what's happening today? That was me. Getting pulled around by everyone else's agenda. No time to think. No time to create. Just reacting. So I started doing something simple on Thursdays. I'd sit down mid-to-late day and plan the next week. Not hoping it would work out. Actually blocking it in place. Monday and Tuesday became deep work days. Wednesday and Thursday morning for coaching. Friday? Motorcycle day or whatever I want. Here's the weird part: When I started holding that space and saying no, people just... went along with it. Took a few weeks. But it worked. Now my biggest challenge? The people I taught this to trying to reschedule me. "Scott, I'm doing my Perfect Week Planner, need to move you." Nope. Not moving. Your time is all you got, man. Important Points Why managing your day in five-minute blocks is killing your ability to do creative work and make real money (and what founders do instead). The Thursday planning ritual that locks in your next week before the Sunday scaries hit and everyone starts grabbing your time. How holding space for deep work days forces people to work around you instead of you constantly moving around them—even if you don't think you have that control yet. Memorable Quotes "Time is all you got, man. That's all you got. And somebody on this planet, every single day for the rest of your life is going to try to take your damn time from you." "If you want more money, you got to get this under control. I'm sorry." "Why do I do it on Thursday? Common sense. I just noticed that a lot of y'all were trying to figure it on Friday. You're all stressed out." "This is a kind of meandering episode today, which is kind of what I do best. My whole thing is to meander all over the place." Scott's Three-Step Approach 1. Plan your next week every Thursday (mid-to-late day works best)—lock in your schedule before Friday stress hits and before the Sunday scaries make you reactive instead of intentional about your time. 2. Block your deep work days first—protect Monday/Tuesday for creative work, hold specific days for focused tasks, and make standing appointments for everything else so people move around you instead of you constantly rearranging your life. 3. Start saying no and holding your ground—people will test you at first, but within 2-3 weeks they'll just go along with your schedule because time is all you got and you need to protect it like your life depends on it. Chapters 00:00 Your Calendar Is Out of Control (And You Know It) 03:39 The Perfect Week Planner That Changed Everything 05:40 How Standing Appointments Make Your Life Easier 07:01 Why Saying No Gets Easier Every Single Time 09:07 The Thursday Planning Ritual That Actually Works Connect With Me Search for The Daily Boost on Apple Podcasts and Spotify. Email: support@motivationtomove.com Main Website: https://motivationtomove.com YouTube: https://youtube.com/dailyboostpodcast Facebook Page: https://facebook.com/motivationtomove Facebook Group: https://dailyboostpodcast.com/facebook Get the Perfect Week Planner: perfectweekplanner.com Learn more about your ad choices. Visit megaphone.fm/adchoices

... Judge Grills Border Commander on Tear Gas...They Laid Off Only the People of Color...They Gave Trump a Golden Crown

Welcome to Manna for the Movement, short devotionals from the CCDA community to encourage you to meet with God today, wherever you find yourself on your journey. This series focuses on the theme of Shalom—a concept encompassing wholeness, well-being, justice, development, and harmony. It speaks to a state of right relationship with God, with one another, and with creation, where nothing is missing and nothing is broken.In this episode, Marie Moy leads us in meditating on Jeremiah 6:13-16b through the practice of Lectio Divina.Marie Moy serves as the Director of Operations, and is a member of the Restorative Practices training and implementation team at Erie County Restorative Justice Coalition (ECRJC). ECRJC's mission is to promote racial and social justice through Restorative Practices providing training, coaching, consulting, and restorative responses, including Restorative Justice Conferencing in lieu of traditional punitive measures. Marie grew up in a small town in northern Indiana, where her parents owned a Chinese-American restaurant. As children, she and her sisters attended an independent Baptist church. Marie first learned of Christian Community Development while attending Renovation Church in Buffalo in 2010. She participated in CCDA's El Camino del Inmigrante in 2016 with approximately 70 others to bring attention to the plight of immigrants. Marie is a graduate of Northeastern Seminary at Roberts Wesleyan College in Rochester, NY with MA in Theology & Social Justice from, and of Indiana University, Bloomington with a BS in Biochemistry. Marie integrates her background in science and theology to bring just practices to the operations of organizations, and is particularly interested in creating spaces without traditional hierarchy that are inclusive and supportive of marginalized communities. As a second-generation Asian American, Marie is passionate about immigration reform in addition to her work with ECRJC to end mass incarceration, and restore relationships and communities Marie is married with two adult children, and a small Cavalier King Charles/poodle mix named Chani. She is a member of the CCDA Board and Leadership Cohort 8, and the John R. Oishei Foundation Karen Lee Spalding Oishei Fellows for Leaders of Color. She is embarking on sabbatical to spend time with God, and exploration of embodied restorative practices after a long season in nonprofit work.Learn more about CCDA and how you can get involved at ccda.org. Connect with CCDA on Instagram, Twitter, Facebook, and LinkedIn. Follow CCDA on YouTube.

Doc invites Vanessa to share her Top 10 Cosmic Horror Movies. Let us know what your favorite Cosmic Horror Movie is in the comments below! VANESSA'S TOP 10 COSMIC HORROR MOVIES IN CHRONILOGICAL ORDER Alien (1979) The Thing (1982) From Beyond (1986) In the Mouth of Madness (1994) Event Horizon (1997) The Void (2016) The Endless (2017) The Ritual (2017) Annihilation (2018) Underwater (2020)  HONORABLE MENTIONS - Hellboy, Color out of Space, Prince of Darkness, Dagon, Lovecraft Country, They Live

Hi friend! The holidays have a way of sneaking up on us don't they! Then suddenly our calendars are overflowing.

Join your horror hosts as they harness the power of regenerative life force and build... a creature. The first half of this episode is spoiler free for those who can't watch until the Netflix release!Connect With The BroadsPodcast Jamie references: Betwixt The Sheets Chapters00:00 Introduction to the Horror of Frankenstein03:18 Del Toro's Passion Project06:28 Exploring Themes of Life and Death09:04 The Influence of Mary Shelley12:03 Critics and Expectations15:01 Visual Storytelling and Cinematic Techniques17:35 Character Development and Performances20:10 Symbolism and Color in Frankenstein22:59 Creature Design and Inspirations25:41 Narrative Structure and Dialogue28:23 Final Thoughts and Spoiler Discussion28:59 Exploring Childhood Trauma and Relationships31:34 The Role of Creation and Abandonment34:33 Humor in Horror: The Confessional Scene35:54 Life, Death, and the Nature of Humanity38:24 The Significance of Family and Chosen Family43:22 Parental Influence and the Cycle of Abuse45:36 The Beauty of Empathy and Connection48:31 The Creature's Perspective and the Meaning of Life01:01:24 Del Toro's Mastery of Sensual Storytelling

When it comes to building wealth, most of us were never taught where to start—or how to make our money work harder than we do. In this episode, we sit down with financial advisor and community leader PJ Hill to learn how to move from surviving to scaling. He breaks down the steps from day one: build your emergency fund, set up retirement contributions, protect your family with simple term life insurance, and automate investments so wealth becomes a habit.We explore PJ's “four buckets” framework—business income, qualified accounts, non-qualified brokerage, and private markets—and how thinking like a family office can help us coordinate taxes, legal, insurance, and investments under one strategy. Along the way, PJ shares how his family uses insurance and governance to turn assets into opportunity. His message is clear: we all deserve wealth—it's time to build it intentionally, together.Resources:Learn more at The Color of MoneyFollow PJ Hill on Instagram: @Mr.PJHillLearn more about NorthRock Partners: northrockpartners.comRead The Millionaire Next Door by Thomas J. Stanley and William D. DankoRead Rich Dad Poor Dad by Robert KiyosakiRead The Psychology of Money by Morgan HouselBecome a real estate agent HEREConnect with Our HostsEmerick Peace:Instagram: @theemerickpeaceFacebook: facebook.com/emerickpeaceDaniel Dixon:Instagram: @dixonsolditFacebook: facebook.com/realdanieldixonLinkedIn: linkedin.com/in/dixonsolditYouTube: @dixongroupcompaniesJulia Lashay:Instagram: @iamjulialashayFacebook: facebook.com/growwithjuliaLinkedIn: linkedin.com/in/julialashay/YouTube: @JuliaLashayBo MenkitiInstagram: @bomenkitiFacebook: facebook.com/obiora.menkitiLinkedIn: linkedin.com/in/bomenkiti/Produced by NOVAThis podcast is for general informational purposes only. The views, thoughts, and opinions of the guest represent those of the guest and not  Keller Williams Realty, LLC and its affiliates, and should not be construed as financial, economic, legal, tax, or other advice. This podcast is provided without any warranty, or guarantee of its accuracy, completeness, timeliness, or results from using the information.

Episode 398: 

Moc. Loose. Collectors. Forever.The FigGuys are back — and this week, we're LIVE in color with two of the biggest names behind the WWE action figure line: Steve Ozer and Magic Olmos from Mattel!This is the episode for every collector who's ever stared at a figure on the shelf and wondered, “How do they make this magic happen?”From the return of the LJN line hitting Target to the ongoing Monday Night Wars series, brand-new Elites, Ultimates, and beyond — Steve and Magic open up about the design process, creative challenges, and the passion that keeps the WWE line at the top of the toy world.We go deep on:

Send us a textThis is the 100th episode of Dem Bois Podcast! And I am so grateful to each and every listener, whether you've been rocking with us since episode one or if you're just tuning in today. Thank you! In this milestone episode, I take the guest role while our producer, Jasmine from Pink Lady Productions hosts. We discuss the origins and growth of the podcast and the importance of community and visibility for trans men of color. We also highlight the transformative power of therapy, the significance of asking for help, and the challenges of navigating rejection and boundaries in friendships. We talk:03:02 - The birth of Dem Bois, Inc.14:58 - The purpose of Dem Bois Podcast23:46 - Shawn's reflections on visibility39:05 - Building community through vulnerability47:05 - Navigating rejection and boundaries in friendships52:43 - Affirming gender identity and personal growthEpisode References:Ep. 37 - Advice for Mental Health and Passion for Social Work with Emilio PerdomoEp. 94 - Dem Bois Highlight Series Part 6; Visibility = Possibility™️ with Zyon AijonMarsha's Plate PodcastEp. 11 - Building Confidence to Become Your True Self with Vee MartinEp.  99 - Dem Bois Highlight Series Part 7; with Jasmine Gary aka Pink LadyRead more about Shawn in his bio below:Shawn Aaron (he/him) is a Black queer trans man, nonprofit leader, and host of Dem Bois Podcast. He is the Founder + Executive Director of Dem Bois Inc., an organization dedicated to affirming and supporting trans men of color through access to gender-affirming care, health equity, and visibility. Drawing from his lived experience with homelessness, Shawn's mission is rooted in community care and systemic change. Whether Dem Bois Inc. is seeking passionate, equity-driven leaders to join our Board of Directors. We're recruiting for several roles, including Board Chair, Fundraising & External Relations, Program & Community Engagement, and General Board Members, to help advance our mission to uplift and empower trans men of color. Click here to APPLY! Questions? Contact Joy King at joy@suitelifebusinesscoaching.com Donate today to support Transmasc Gender Affirming Grants and Community Wellness Packages for Trans Men of Color! The Visibility = Possibility™️ Merch is here! - Not just merch, but a movement! Dem Bois Community Voices Facebook Group is a safe, moderated sanctuary where trans men of color can connect authentically, discuss podcast episodes, share powerful experiences, and build support networks. Dem Bois YouTube Channel! - @demboisinc - Exclusive content you won't find anywhere else!

View this video at https://macmost.com/10-tips-for-using-the-mac-color-picker.html. The Color Picker is a system tool that you can access in almost any app where you are choosing colors for text, shapes and other uses. Here's how to get the most from the Mac Color Picker.

Adverse childhood experiences are notoriously hard to overcome, and they can affect a person well into adulthood. But the grace of close, stable, nurturing relationships can offer hope. Terence Lester—author of From Dropout to Doctorate and founder of Love Beyond Walls—joins Mark Labberton for a conversation about resilience, faith, and the redemptive power of seeing and being seen. Lester recounts his life's journey from poverty, homelessness, and gang membership in southwest Atlanta to earning his PhD in public policy and social change. Together, they explore the impact of childhood trauma on personal development; education as a form of love, justice, and community service; and the healing potential of local community and proximity. Lester's story is a testament to divine grace, human courage, and the transformative impact of compassionate words and faithful presence. Episode Highlights "The higher your ACE score, the more your body has to overcome… Every 'yes' cultivates a stronger relationship with pain. Your counterparts with lower scores may never develop those same muscles of resilience." "Education is a tool that increases your capacity to serve others." "People don't become what you want them to become—they become what you encourage them to become." "I am a product of people who invested in me and of the things I've had to resist." "You can't love your neighbour if you're not concerned about the neighbourhood that produces your neighbour." "Each sentence spoken can become a seed of hope—or a curse that crushes it." Helpful Links and Resources Terence Lester's website – https://terencelester.com/ From Dropout to Doctorate – https://www.ivpress.com/from-dropout-to-doctorate I See You: How Love Opens Our Eyes to Invisible People – https://www.ivpress.com/i-see-you Love Beyond Walls (Terence Lester's non-profit) – https://www.lovebeyondwalls.org ACEs Study (Adverse Childhood Experiences) – https://www.cdc.gov/violenceprevention/aces/index.html The Color of Compromise by Jamar Tisby – https://jemartisby.com/the-color-of-compromise/ About Terence Lester Terence Lester is a speaker, activist, author, and founder of Love Beyond Walls, a non-profit organization dedicated to raising awareness about poverty and homelessness while mobilizing communities to serve those in need. A graduate of Union Institute & University with a PhD in public policy and social change, he is the author of I See You: How Love Opens Our Eyes to Invisible People, When We Stand: The Power of Seeking Justice Together, **and All God's Children: How Confronting Buried History Can Build Racial Solidarity. His latest book is From Dropout to Doctorate: Breaking the Chains of Educational Injustice. Through storytelling, advocacy, and faith-rooted organizing, Lester seeks to dismantle systemic barriers and call communities toward justice, empathy, and proximity. Show Notes Education and social change Terence Lester describes sitting beside his father's hospital bed reflecting on vulnerability, legacy, and resilience. His father's words—"I'm proud of you"—affirmed the journey from poverty to doctorate. Growing up amid trauma, gangs, and homelessness in southwest Atlanta. The generational impact of systemic injustice and public policy shaping social outcomes Education as a tool for empowerment and community transformation, not self-advancement "Education is a tool that increases your capacity to serve others." How the post–Civil Rights era shaped identity and pride in blackness while still marked by inequality Frames poverty itself as a form of trauma, calling for empathy and systemic response Trauma, resilience, and the ACEs framework Adverse Childhood Experiences (ACEs) test as a tool for understanding trauma Lester shares his 10/10 ACE score—complete exposure to childhood trauma "Every 'yes' cultivates a stronger relationship with pain… You must climb out of a pit to reach emotionally stable ground." How adversity produced resilience, not fragility Connecting personal trauma to compassion in ministry among the unhoused How proximity to suffering forms the capacity for empathy and love Faith, identity, and calling Connecting resilience and faith: "I believe my being was intricately woven together by God." Psalm 139 and seeing himself as "fearfully and wonderfully made" Jesus's life as a model of proximity and compassionate visibility—"Jesus saw." The church as a community of affirmation and blessing How words spoken over others—curses or encouragement—shape identity "People don't become what you want them to become—they become what you encourage them to become." Community, visibility, and flourishing "You can't love your neighbor if you're not concerned about the neighborhood that produces your neighbor." Warns of a "compassion deficit" and urges the rebuilding of community communication Seeds and environments: people cannot flourish where conditions are hostile The need for better care for impoverished environments that stunt potential Community as the soil of hope—"People find hope and possibility in community." Lester's mother's resilience and faith—earning her own doctorate while raising two children "I am a product of her never giving up." The generational power of education and faith as liberation Hope, words, and the power of blessing Transformative and timely sentences: encouraging words of seeds or yeast—small yet life-altering How to speak life, not curses, over others "Each sentence spoken can become a seed of hope—or a curse that crushes it." Mentorship, community affirmation, and divine proximity as instruments of healing Interrogating falsehoods: "God is not the source of cursing." A call to faith-rooted compassion, proximity, and collective responsibility. Production Credits Conversing is produced and distributed in partnership with Comment magazine and Fuller Seminary.

SHOCK HORROR: “The Return of the Living Dead Special” (1985–2005) (Color, 2 hrs.) Broadcasting after hours from the last video store in the universe, host Jason rises from Spooktacular retirement to kick off Shock Horror with a full-on graveyard party. Joined by Paul (The Slashers, The Countdown), the boys dig up the entire Return of the Living Dead franchise, from punk rock brain-eaters and doomed romance to the cheap sequels that won't stay buried. Expect fog machines, local commercials, and more bad decisions than a midnight rental binge. Also Seen On: Slashers Season 2 Shop the Show: Limited Run Merch Previously On: Police Academy Special Credits Host: Jason Produced by: Binge Movies Franchisees: Heather, Dan, Jason, Matt, Pete Support: patreon.com/bingemovies

Are your daily habits and influences helping you thrive—or holding you back? In this re-release episode of The Grit Show, host Shawna Rodrigues explores the hidden power of the inputs in your life: everything from playlists and podcasts to friendships and social feeds. Shawna shares her own “input audit” story and offers creative tips for curating what you allow into your world, striking a balance between joy and purpose. She touches on social media, the books you read, and even the TV shows you choose—challenging you to get intentional about your environment. If you're seeking more positivity, resilience, and authentic connection, this episode's full of thought-starters and practical takeaways. Discover why your inputs are the seeds you sow for your future. Curious what you might need to shift? Join us and find out.Other episodes referenced:Conversation with Justin (61)-Smash Limiting Belief Systems with These Clear Steps & Conquer Your Fears -61Conversation with Laurie (54)-Celebrating Time- The Anniversary of The Grit Show & How to Make/Keep Adult Friendships -54Conversations with Matt-Conquer the Stress Cycle & Focus on Your Well-Being- How to Escape Burnout: Part 1 -57Actionable Solutions, Blissful Rest & Modern Stressors- How to Escape Burnout: Part 2 -58Shawna Rodrigues has been hosting the The Grit Show, since 2022 and has loved every minute of it. She has an award winning career in the government and non-profit industry, an LCSW, and a passion for making a impact. She is currently facing her biggest plot twist yet—a breast cancer diagnosis in early 2025—this year is about her fight, victory, and healing. Join her warrior community Being Honest and check out the podcast episode where she shares more.Connect with her journey: Instagram @Shawna.Rodrigues | Everything else: https://linktr.ee/37by27Stay Connected to The Grit ShowFollow us on Instagram: @The.Grit.Show or Shawna @ShawnaPodcastsGrab your copy of our Self-Care Coloring Pages & as a bonus, you'll get weekly email reminders when episodes come out!https://ColoringPages.TheGritShow.comYou can also purchase the full-size gift worthy Color of Grit Adult Coloring Book here bit.ly/TGSMermaidReally love us and want to show it??Give us a review on your favorite platform and share this (or any) episode with a friend. Word of mouth builds podcasts - we appreciate your support!!

The Energy Audit that Reveals Why You're Exhausted Here's the productivity lie destroying leaders: "If I just manage my time better, I'll get ahead." You've optimized everything. Downloaded every app. Color-coded your life. Yet you're still running on empty. The problem isn't your time management. It's your energy management. Most leaders are solving the wrong energy problem: trying to fix mental fatigue with more coffee or attempting to repair emotional depletion with task completion. In today's episode, I share the 3-day energy audit that will reveal why you're actually exhausted. To find out more about my work, please visit www.danawilliamsco.com My Book The Internal Revolution: Lead Authentically and Build Your Personal Brand from Within LinkedIn Instagram Email: hello@danawilliamsco.com The Strengths Journal™ is the only Gallup-certified, purpose-driven daily planner that helps you actively use your strengths to plan your days. Get Your copy here  

This first autumn podcast episode features Finnish fashion designer Sofia Ilmonen, who discusses her approach to creating modular, transformable garments that can be reshaped and reassembled like building blocks. Ilmonen details how her use of simple square or rectangular modules contributes to her sustainability goals. She also explains her focus on "sizeless" garments aiming to increase longevity by addressing the poor fit, which she identifies as one of the biggest reasons for discarding clothing. Sofia Ilmonen is a fashion designer whose work centres on modular, transformable clothing that merges sustainability with innovative garment design. At the core of her concept is adaptability — both in silhouette and size — with the aim of promoting a more responsible and inclusive fashion culture. The modular approach extends garment lifespans by allowing pieces to be reassembled and reshaped endlessly.All garments are built from square-shaped modules, a form that not only follows zero-waste cutting principles but also embodies the idea of continuous design. Each module is compatible with any part of a garment and is joined using a unique system of specially designed 3D-printed buttons. This enables infinite transformations without sewing and makes the garments sizeless, adaptable to many body shapes and styles.Sofia's work has been presented in international exhibitions and featured in publications such as British and Scandinavian Vogue. Her Aalto University thesis was recognized with the Marimekko Award and the Finnish Textile and Fashion Prize, and she received the prestigious Mercedes-Benz Sustainability Prize at the Festival de Hyères. Her modular collections have also been showcased at Berlin and Copenhagen Fashion Weeks.Before founding her own label, Sofia worked extensively in London in roles ranging from seamstress and creative pattern cutter to designer. Her three years at Alexander McQueen, immersed in the world of high fashion and craftsmanship, left a profound influence on her design philosophy and continue to shape her practice today.Support the showThank you for listening! Follow us through our website or social media!https://www.thecolorauthority.com/podcasthttps://www.instagram.com/the_color_authority_/https://www.linkedin.com/company/78120219/admin/

When it comes to styling your t-shirt, hoodie or sweatshirt outfits for winter, there some science behind which colors you choose choose and which ones to avoid. Listen to this episode of the Travel Style Podcast by 1923 Main Street for the full story and stay in style this winter.Read a text version of this story at https://www.1923mainstreet.com/main-street-news/Shop at 1923 Main Street, Graphic T-Shirts, Sweatshirts and Hoodies for Those Who Love to TravelThank you for listening to the Travel Style Podcast bu 1923MainStreet.com.Shop unique and original travel inspired and subtle Disney travel clothing, including t-shirts, sweatshirt, hoodies and more at 1923 Main Street.Follow along on X, Instagram, Pinterest and Facebook.Thank you for listening and always remember to roam freely and wear boldly.Mike Belobradic and Amelia Belobradic--Media provided by Jamendo

In 1972, Rabbi Yaakov Asher Sinclair opened SARM Studios the first 24-track recording studio in Europe where Queen mixed "Bohemian Rhapsody". His music publishing company, Druidcrest Music published the music for The Rocky Horror Picture Show (1973) and as a record producer, he co-produced the quadruple-platinum debut album by American band "Foreigner" (1976). American Top ten singles from this album included, "Feels Like The First Time", "Cold as Ice" and "Long, Long Way from Home". Other production work included "The Enid – In the Region of the Summer Stars", "The Curves", and "Nutz" as well as singles based on The Hitchhiker's Guide To The Galaxy with Douglas Adams and Richard O'Brien. Other artists who used SARM included: ABC, Alison Moyet, Art of Noise, Brian May, The Buggles, The Clash, Dina Carroll, Dollar, Flintlock, Frankie Goes To Hollywood, Grace Jones, It Bites, Malcolm McLaren, Nik Kershaw, Propaganda, Rush, Rik Mayall, Stephen Duffy, and Yes. In 1987, he settled in Jerusalem to immerse himself in the study of Torah. His two Torah books The Color of Heaven, on the weekly Torah portion, and Seasons of the Moon met with great critical acclaim. Seasons of the Moon, a unique fine-art black-and-white photography book combining poetry and Torah essays, has now sold out and is much sought as a collector's item fetching up to $250 for a mint copy. He is much in demand as an inspirational speaker both in Israel, Great Britain and the United States. He was Plenary Keynote Speaker at the Agudas Yisrael Convention, and Keynote Speaker at Project Inspire in 2018. Rabbi Sinclair lectures in Talmud and Jewish Philosophy at Ohr Somayach/Tannenbaum College of Judaic studies in Jerusalem and is a senior staff writer of the Torah internet publications Ohrnet and Torah Weekly. His articles have been published in The Jewish Observer, American Jewish Spirit, AJOP Newsletter, Zurich's Die Jüdische Zeitung, South African Jewish Report and many others. Rabbi Sinclair was born in London, and lives with his family in Jerusalem. He was educated at St. Anthony's Preparatory School in Hampstead, Clifton College, and Bristol University. A Project Of Ohr.Edu Questions? Comments? We'd Love To Hear From You At: Podcasts@Ohr.Edu https://podcasts.ohr.edu/

Conoce el deck de cartas de nuestro podcast con mensajes del universo en ⁠⁠⁠⁠⁠⁠https://bit.ly/3NAzeNy⁠⁠⁠⁠⁠⁠ Encuéntrame como @roxanacastanos Síguenos en @sonoropodcast Learn more about your ad choices. Visit megaphone.fm/adchoices

Let's start your week strong with a quick tip you can incorporate right away. In this Mo's Monday Minute shortie episode, I'm talking about highlighting when note-taking and giving you a simple five-color system that actually makes sense for nursing school. ___________________ FREE CLASS - If all you've heard are nursing school horror stories, then you need this class! Join me in this on-demand session where I dispel all those nursing school myths and show you that YES...you can thrive in nursing school without it taking over your life! 20 Secrets of Successful Nursing Students – Learn key strategies that will help you be a successful nursing student with this FREE guide! All Straight A Nursing Resources - Check out everything Straight A Nursing has to offer, including free resources and online courses to help you succeed!

Send us a textMoses continues his look back.  Veronica explains how covenants and stone tablets were typical of Ancient Near Eastern customs. Then Moses turns the conversation to Israel's call to fearing God, walking in obedience, serving Him with heart and soul and observing His commands.  Our website is The Context and Color of the BibleWe are on Facebook - The Context and Color of the Bible | FacebookWe are on Instagram - @contextandcolorofthebibleWe are on YouTube - The Context and Color of the Bible - YouTubeMusic: Tabuk by Kevin MacLeodLink: https://incompetech.filmmusic.io/song/4453-tabukLicense: http://creativecommons.org/licenses/by/4.0/

Gäster: Jack Moy, Johannes Brenning, Leon Jämtin För 90SEK/mån får du 5 avsnitt i veckan:4 Vanliga AMK MORGON + AMK FREDAG med Isak Wahlberg Se till att bli Patron via webben och inte direkt i iPhones Patreon-app för att undvika Apples extraavgifter:Öppna istället din browser och gå till www.patreon.com/amkmorgon Relevanta länkar: ...3I/ATLAShttps://science.nasa.gov/solar-system/comets/3i-atlas/ ...Levon Helmhttps://en.wikipedia.org/wiki/Levon_Helm ...iOS 26https://www.youtube.com/watch?v=jGztGfRujSE&t=52s ...Filmstadens nya loggahttps://play-lh.googleusercontent.com/ry3GP_U1tFxYpnRKxU7RVRzzcMbM7C0699XiG5dlqfAy6J1aldLsiAIx57uB9RuwJA ...Coca-Colahttps://1000logos.net/wp-content/uploads/2022/05/Coca-Cola-Logo-history.png ...Kevin Rex om smartphoneshttps://www.sydsvenskan.se/skane/utan-mobilen-blev-mina-tankar-mina-egna-igen/ ...Tom Cruise jackahttps://alexgear.com/cdn/shop/files/Tom-Cruise-Biker-Leather-Jacket.jpg?v=1705950249 ...Peaky Blindershttps://cdn.artphotolimited.com/images/647ddd6dbd40b8de8b992582/1000x1000/the-dark-reign-of-the-shelby-family.jpg ...Paul Newmanhttps://www.gentlemansgazette.com/wp-content/uploads/2019/02/Paul-Newman-in-The-Verdict.jpg https://www.gentlemansgazette.com/wp-content/uploads/2019/02/Paul-Newman-and-Tom-Cruise-in-The-Color-of-Money.jpg https://cdn.sanity.io/images/vxy259ii/production/b77686fb8a0cc3087da4cc2775262fbefca05921-800x800.jpg?auto=format&fit=max&q=75&w=800 ...Elons jackorhttps://www.paragonjackets.com/wp-content/uploads/2024/01/Dealbook-Summit-Elon-Musk-Shearling-Leather-Jacket.jpg https://www.leathercult.com/cdn/shop/files/elonmuskleatherjacket_2.jpg?v=1746511050&width=1946 ...Chesterfieldstudionhttps://proce.vn/wp-content/uploads/2025/04/thiet-ke-noi-that-phong-chu-tich-phong-cach-co-dien-11.jpg ...Lil' Waynes snowboardbootshttps://www.instagram.com/p/DNTC96gAbUa/ ...Helly Hansen-Hip Hoparnahttps://www.instagram.com/p/CvpyJmCOPpg/ ...Jay Zs och R Kellys ytterkläderhttps://www.youtube.com/watch?v=ZEEEKp8_xF4&list=RDZEEEKp8_xF4&start_radio=1...Crazy Townhttps://lastfm.freetls.fastly.net/i/u/ar0/7ce71a5ed5da72971c9e1889e130fd05.jpg ...Predador de Pererecahttps://www.youtube.com/watch?v=vRBu_RLBt1A&list=RDvRBu_RLBt1A&start_radio=1 https://www.reddit.com/r/Brazil/comments/1o7limc/is_predador_de_perereca_about_rape_or_gang_bang/ ...Elaine Eksvärds ursäkthttps://www.instagram.com/p/CTmMHlGM2XB/?img_index=4 Låtarna som spelades var:Hip Hop Drunkies - The AlkaholiksPredador de Perereca - Blow Records, Mc Jhey Alla låtar finns i AMK Morgons spellista här:https://open.spotify.com/user/amk.morgon/playlist/6V9bgWnHJMh9c4iVHncF9j?si=so0WKn7sSpyufjg3olHYmg

Have you ever gone searching for peak color in the fall? My wife and I do it every year. We drive the Blue Ridge Parkway, hoping to catch the mountains […] The post Catching Peak Color- The Seasons of Spiritual Life appeared first on Broken Door Ministries.

Hasta 40% de los casos de cáncer se pueden prevenir: INCan  Rescatan 31 perros y vinculan a dueño de centro de adiestramiento por maltrato  ONU denuncia ataques a sus tropas en LíbanoMás información en nuestro Podcast

In this episode, I sit down with homeopath Yan Yamamoto, whose path began in pharmacy school and led her deep into the intelligence of nature. Yan shares how studying plants, witnessing the limits of conventional care, and listening closely to her clients reshaped the way she supports people in even the direst medical situations. We talk about the role of the vital force, the subtle micro-expressions she watches for, and how she approaches cases others have deemed hopeless. Yan also opens up about the personal adventures and teachers who helped her understand healing from the inside out, giving us a glimpse of the heart behind her work. Episode Highlights: 04:57 - Yan's Journey into Homeopathy 10:19 - Exploring Crystal Healing 15:09 - Integrating Various Healing Modalities 17:21 - Understanding Micro Expressions in Clients 21:03 - Overview of Yan's Upcoming Course 27:22 - Potency and Remedy Selection in Acute Cases 34:43 - Using Potency Chords in Homeopathy 36:28 - The Role of Pink Rose Remedy 38:13 - Exploring Soul Constitutions 44:09 - Navigating Past Life and Ancestral Trauma 47:47 - Safe Practices in Healing and Client Care 54:00 - Healing Retreat on Sacred Tribal Land About my Guests: Yan (Diane) Yamamoto Ouadfel is the founder of True Jewel Wellness Homeopathy and Yan's Rainbow Essence. From a young age, she felt a deep connection to the unseen healing intelligence within nature. She pursued her early passion for science at Purdue University, earning her Bachelor of Pharmacy Science in 1988 and Doctor of Pharmacy in 1989, followed by a residency and fellowship at USC–LA County. Her work in a pharmacognosy lab opened her eyes to the natural origins of many medicines, and during her pharmacy career—particularly while specializing in HIV/AIDS care—she increasingly recognized that true healing extends beyond pharmaceuticals alone. Guided by intuition and curiosity, Yan expanded her studies into vibrational medicine. She became an Advanced Crystal Healer through The Crystal Academy in 2005 and continued studying energy and vibrational healing at the RMA Mystery School. After discovering Ambika Wauters' Color and Sound book in a library, she pursued formal homeopathic training, graduating in 2017 from the American Medical College of Homeopathy @ PIHMA in Phoenix, Arizona. She has continued to deepen her skills through advanced learning in Tanzania with Jeremy and Camilla Sherr, as well as Qi Gong and Qi Gong Sound Healing with Jeff Primack and Master Mingtong Gu. She is also a contributing author in The Inner Circle Chronicles – Book 4, guided by her intuitive mentor Anne Deidre. Yan began her private practice in 2014 and has lovingly supported her clients ever since. Her approach integrates clinical knowledge, natural wisdom, and the understanding that healing is a journey back to oneself. When asked what homeopathy means to her at its core, Yan answered with heartfelt clarity: “Coming Home.” Find out more about Yan Website: https://lifeenergymedicine.com/ Email: yansrainbow@yahoo.com If you would like to support the Homeopathy Hangout Podcast, please consider making a donation by visiting www.EugenieKruger.com and click the DONATE button at the top of the site. Every donation about $10 will receive a shout-out on a future episode. Join my Homeopathy Hangout Podcast Facebook community here: https://www.facebook.com/groups/HelloHomies Follow me on Instagram https://www.instagram.com/eugeniekrugerhomeopathy/ Here is the link to my free 30-minute Homeopathy@Home online course: https://www.youtube.com/watch?v=vqBUpxO4pZQ&t=438s Upon completion of the course - and if you live in Australia - you can join my Facebook group for free acute advice (you'll need to answer a couple of questions about the course upon request to join): www.facebook.com/groups/eughom                                

Colorful Japanese maple selections, when to prune them, and the data from this year's Great Southeast Pollinator Census, shared here first!

In this episode of Perfectly Good Podcast, hosts Jesse Jackson and Sylvan Groth delve into the song 'Missing Pieces' by John Hiatt. They explore the song's lyrics, themes, and emotional impact, highlighting the intimacy and storytelling prowess of Hiatt's music. They ponder over the song's meaning, the metaphorical sense of 'missing pieces,' and the life of a traveling musician. The episode rounds up with a discussion on the song's rating. Learn more about your ad choices. Visit megaphone.fm/adchoices

Glenn Beck Exposes No Kings Plot: This IS a Color Revolution! A new wave of No Kings protests kicked off across the country on October 18. Organizers claimed a whopping seven million people spontaneously rallied to protest President Trump's authoritarian policies. While many mocked white-haired Boomers holding absurd signs, the strategists behind color revolutions know the precise percentage of population involvement needed for a successful coup — and they're inching closer to that goal on American soil. Glenn Beck and renowned researcher Peter Schweizer trace the shadowy multimillion-dollar funding behind No Kings, revealing the who's who in left-wing activism: Tides, Soros, Rockefeller, Ford, Buffett, and Arabella. Peter's team at Government Accountability Institute uncovered a network infrastructure bigger than No Kings designed to create social destabilization. The evidence trail is there, but can Trump's FBI and DOJ stop the revolutionaries before it's too late? Watch this video at- https://youtu.be/U0ZK5Y8npfE?si=gf-X2MPygMxgSUQd Glenn TV Glenn Beck 1.6M subscribers 90,129 views Premiered Oct 22, 2025 ► Click HERE to subscribe to Glenn Beck on YouTube: https://bit.ly/2UVLqhL ► Click HERE to subscribe to BlazeTV: get.blazetv.com/glenn ► Click HERE to subscribe to BlazeTV YouTube:    / @blazetv   ► Click HERE to sign up to Glenn's newsletter: https://www.glennbeck.com/st/Morning_... Connect with Glenn on Social Media:   / glennbeck     / glennbeck     / glennbeck  

TWS News 1: The Power of Color – 00:26 Suicide Forgiveness Email – 2:53 The Scoop: Hot Drinks – 5:04 Chopped – 7:28 TWS News 2: Get Your Steps In – 13:17 Anyone Listening Who: Fought Off a Wild Animal – 16:33 Prayer Wall – 21:59 TWS News 3: Overlooked Addictions – 25:03 Weird Things at Walmart – 27:54 Amateur First Responder: Drone Drowning – 33:14 Rock Report: Time Out Time – 36:16 God Preparing You – 39:04 You can join our Wally Show Poddies Facebook group at www.facebook.com/groups/WallyShowPoddies

If you're a Female rapper these days, your songs gonna make you look like a pin cushion lol Headlines Sports

After the show ended yesterday Sky's birthday festivities continued in the building but things got awkward when they pulled out a tiny cake in a room full of people...It is Throwback Thursday so you know we HAVE to play our favorite game, Throwback Trivia!We get into a very interesting debate today when we brought up crayola crayons and what our favorites and go to colors were

Ceasefire troubles in Gaza, a global internet outage, and the beige trend for babies. Plus, a unique place for recipes, Daniel Suhr on lower courts ignoring Supreme Court precedent, and the Tuesday morning news Support The World and Everything in It today at wng.org/donateAdditional support comes from Missions Upside Down - a FREE, award-winning video series about Christian missions in the past, present, and into the future. You can find this free resource on RightNowMedia or at missionsupsidedown.comFrom the Peace of God Bible, inviting you to experience God's peace. With notes and devotions from Dr. Jeremiah Johnston. PeaceofGodBible.comAnd from Covenant College, where Christian faculty equip students for their callings through hard ideas, deep questions, and meaningful work. covenant.edu/world

The ladies welcome back interior designer, author, and TV personality Vern Yip to discuss his new book Color, Pattern, Texture: The Foundations to Make Your Home Your Own as well as his recently released HBO series Home Reimagined. Vern breaks down a few designer secrets for how to use color, pattern, and texture together, why meaningful pieces and physical samples matter, and how to layer scale and tonal variation for rooms that feel personal and enduring. He also shares kid-friendly design tips, smart ways to compromise on shared spaces, and how to bring human scale and warmth to large, unconventional structure. Quick Decorating Takeaways: Start with meaningful, restrictive items (art, rugs, heirlooms) and then choose paint. Use physical samples and an inspiration box—screens can't convey scale, texture, or real color. Layer many patterns by varying scale (extra-small to extra-large) for richness. Use tonal variation (not exact matches) to create depth and longevity. If you avoid pattern, amplify texture and contrast finishes (rough vs. smooth, matte vs. shiny). For small rooms: fewer, larger pieces (e.g., a sectional + swivel) often feel more spacious than many small items. What You'll Hear on This Episode: 00:00 Welcome & Introductions 01:00 Vern Yip: New book Color Pattern Texture 03:00 Why color, pattern, texture matter together 07:00 Where to start — meaningful items vs. paint chips 10:30 The Inspiration Box: collect tactile samples 14:00 Pattern layering by scale & practical benefits 18:30 Texture's role when pattern is limited 22:00 Tonal variation vs. exact color matching 26:00 Color, pattern, texture dictionaries & cheat sheets 30:00 Kids' rooms: give them voice + longevity tips 36:00 Balancing opposite partner styles — finding compromise 42:00 Designing for large volumes — bringing human scale 49:00 Vern's show Home Reimagined — pilot & episodes 54:00 Listener dilemma: small mountain cabin layout advice 01:08 Closing notes & where to find Vern Decorating Dilemma: Hi Melissa, Great job—your cabin already feels warm and personal. Vern applauds your pattern-forward choices (that rug and Francis Floral pillows are perfect) and suggests orienting seating to make the fireplace/TV the clear focal point. His practical solution: swap the sectional so it faces the mantle/TV, add a swivel chair for flexible conversation/viewing, and favor fewer, larger pieces (a well-scaled sectional + one or two chairs) to make the small room feel more expansive and comfortable. Vern also notes lowering the mantle and using floor-to-ceiling drapery, appropriately scaled lighting, and a substantial rug will bring human scale and coziness to the lofty elements. You're on the right track — these tweaks will maximize seating and make the space more functional without losing your Ralph Lauren–inspired vibe. — How to Decorate Also Mentioned: Color, Pattern, Texture: The Foundations to Make Your Home Your Own (Order Now; pub. Oct 14) Home Reimagined (pilot streaming now on Magnolia / HBO Max / Discovery+; new episodes before year end) Vern Yip on Instagram & Facebook: @vernypdesigns Vern's book signing: Ballard Designs Atlanta (Oct 23) - RSVP HERE: https://bit.ly/3KYMlJO ⁠⁠⁠⁠⁠⁠⁠⁠Shop Ballard Designs⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | Website Please send in your questions so we can answer them on our next episode! And of course, subscribe to the podcast in Apple Podcasts so you never miss an episode. You can always check back here to see new episodes, but if you subscribe, it'll automatically download to your phone. Happy Decorating! Learn more about your ad choices. Visit megaphone.fm/adchoices