Podcasts about Congratulations

Get a shoutout on Congratulations: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠holler.baby/chrisdelia⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

In this encore episode of FBI Case File Review, John reviews the November 22, 1994, ambush at the DC Metro Police Headquarters where a gunman killed SAs Martha Dixon and Michael Miller, and MPD Sgt. Henry "Hank" Daly and John survived multiple gunshot wounds to the heart, liver, kidney, lung, arm and leg. For his actions that day, he was awarded the FBI Medal of Valor and U.S. Attorney General's Award for Exceptional Heroism in recognition of exceptional acts of heroism involving the voluntary risk of personal safety and life performed in the line of duty in the face of a criminal encounter. He was also awarded the FBI Star in recognition of serious injury and split-second decisions made under fire. John Kuchta served in the FBI for 27 years. Check out episode show notes, photos, and related articles: https://jerriwilliams.com/375-john-kuchta-1994-dc-metro-police-headquarters-ambush-replay/. Retired agent John Kuchta will be honored as this year's FBI Agents Association's G-Man Honors Salute To FBI Heroes honoree. Congratulations to John!  This annual event benefits the FBIAA Memorial College Fund and the FBIAA Membership Assistance Fund. Donate by texting FBIAA to 50155.   Join my Reader Team to get the FBI Reading Resource - Books about the FBI, written by FBI agents, the 20 clichés about the FBI Reality Checklist, and keep up to date on the FBI in books, TV, and movies via my monthly email. Join here. http://eepurl.com/dzCCmL      Buy me a coffee - https://www.buymeacoffee.com/JerriWilliams   Check out my FBI books, non-fiction and crime fiction, available as audiobooks, ebooks and paperbacks wherever books are sold. https://jerriwilliams.com/books/

Tyler gives everyone an update on what is going on with the Mule and some fun OnX desert camping that the MF'ers are going on. While Jimmy tells everyone about the teardrop trailer camping trip he and the Assistant went on for his Birthday weekend. Yokohama Tire Winners! Congratulations to A13XMONT, who won a set of tires from Yokohama for the 750 Apple Podcast reviews giveaway. Our next giveaway is when we reach 800 reviews; we are giving away an OnX Elite Membership. Go over to Apple Podcasts to leave your review now and become eligible to win. Call us and leave us a VOICEMAIL!!! We want to hear from you even more!!! You can call and say whatever you like! Ask a question, leave feedback, correct some information about welding, say how much you hate your Jeep, and wish you had a Toyota! We will air them all, live, on the podcast! +01-916-345-4744. If you have any negative feedback, you can call our negative feedback hotline, 408-800-5169. 4Wheel Underground has all the suspension parts you need to take your off-road rig from leaf springs to a performance suspension system. We just ordered our kits for Kermit and Samantha and are looking forward to getting them. The ordering process was quite simple, and after answering the questionnaire, we ensured we got the correct and best-fitting kits for our vehicles. If you want to level up your suspension game, check out 4Wheel Underground. SnailTrail4x4 Podcast is brought to you by all of our peeps over at irate4x4! Make sure to stop by and see all of the great perks you get for supporting SnailTrail4x4! Discount Codes, Monthly Give-Always, Gift Boxes, the SnailTrail4x4 Community, and the ST4x4 Treasure Hunt! Thank you to all of those who support us! We couldn't do it without you guys (and gals!)! SnailSquad Monthly Giveaway October Giveaway is with us, SnailTrail4x4. Since it's Gift Box Month, they are giving away a Gift Box to two lucky winners. The Gift Boxes are a fun time that happens two times a year in April and October, and this month's Gift Box is one you don't want to miss. Massive congratulations to Andrew Klammt for winning the Stellar Built September's giveaway with a trash bag. This isn't just a plain old trash bag; this is a high-quality version from Dobinsons USA. If you want a chance to win, you need to sign up as a SnailSquad member on Irate4x4.com Listener Discount Codes: SnailTrail4x4 -SnailTrail15 for 15% off SnailTrail4x4 MerchMORRFlate - snailtraill4x4 to get 10% off MORRFlate Multi Tire Inflation Deflation™ Kits4WheelUnderground - snailtrail 10% offIronman 4x4 - snailtrail20 to get 20% off all Ironman 4x4 branded equipment!Sidetracked Offroad - snailtrail4x4 (lowercase) to get 15% off lights and recovery gearSpartan Rope - snailtrail4x4 to get 10% off sitewideShock Surplus - SNAILTRAIL4x4 to get $25 off any order!Mob Armor - SNAILTRAIL4X4 for 15% offSummerShine Supply - ST4x4 for 10% offBackpacker's Pantry - Affiliate LinkLaminx Protective Films

Let's be honest — some of us are on speaking terms with God… but barely. We love Him, we serve Him, but we're also side-eyeing heaven like, “Now, Lord, you've got some explaining to do.”Because truth be told — we've all had those moments. When the good die young, and the wicked live long enough to write memoirs. When the kindhearted get crushed, while the conniving keep climbing. When prayers bounce off ceilings, and silence feels like rejection.And if you've ever said, “God, why would You let that happen?” Congratulations — you're in good company.Closing Song:  God Is In Control by DoeSupport the showwww.BibleDeliverance.org

This week on Jam Session, Juliet and Amanda start with a brand new segment: Wicked Watch! The two begin the countdown of ‘Wicked: For Good' premiere and discuss Jonathan Bailey being voted People Magazine's Sexiest Man Alive (1:36). Next, Juliet and Amanda address Prince Andrew getting stripped of his title (10:45) and check in on Harry and Meghan in Los Angeles (14:00). Then the two dive into “Cooking Corner,” the LACMA GALA (22:48), and what's going on with Jennifer Aniston (26:05) and Chris Martin (31:40)'s love lives. Finally, Juliet and Amanda talk Lily Allen's Halloween costume (35:32) Dua Lipa's new skincare line (38:58) and “Feedback & Follow-Up” (41:56). Talk to a State Farm agent today to learn how you can choose to bundle and save with the Personal Price Plan®. Like a good neighbor, State Farm is there®. Hosts: Amanda Dobbins and Juliet LitmanProducers: Jade Whaley and Belle Roman Learn more about your ad choices. Visit podcastchoices.com/adchoices

Andrew Osenga on How to Remember - Episode 602 - Voices in my Head (the Rick Lee James Podcast)   Rick Lee James welcomes musician, author, and The Pivot Podcast host Andrew Osenga to discuss his new book How to Remember: Forgotten Pathways to an Authentic Faith. They talk about the spiritual practice of remembering, finding beauty in ancient rhythms, and Andrew's work on Andrew Peterson's A Liturgy, a Legacy, and the Songs of Rich Mullins (Live at the Ryman). Connect with Andrew:

Congratulations go out to Nebraska for being a part of history, they have lost more one score games than any team ever, but on the plus side, they did sell more beer than anyone ever.

When Hope Feels HardScripture: Romans 15:13 – “Now the God of hope fill you with all joy and peace in believing, that ye may abound in hope, through the power of the Holy Ghost.”Hope is something we all need. Hope is easy when everything's working out — but what do you do when it's not? When the diagnosis doesn't change? When the prayer goes unanswered? What happens when the door you've been knocking on for years still remains unopened?Strength for the Journey: A 50-Day Prayer Guide eBook: https://tinyurl.com/ebook-PreorderAccept Jesus Today: https://youtube.com/shorts/bIwAUlz7Kg4?si=BNOhv44iLWIR4eVJIf you would like to accept Jesus into your heart today, pray this simple prayer:****God, I have sinned against You. I believe that Jesus is Your Son, who died and rose for my sake. I ask you to forgive me for my sin. I place my trust in You for salvation. I receive you as my Lord and Savior. In Jesus' name, I am forgiven! Amen!"****Congratulations! You are now a child of the most high. John 1:12 says, But to all who did receive him, who believed in his name, he gave the right to become children of God. If you just prayed this prayer to receive Jesus Christ as your Savior, I welcome you to the family of God. Subscribe to my channel and type in the comments right now, “I just prayed that prayer.” I would love to connect with you and chat with you about all the amazing things God is doing in your life.Click here for FREE eBook Download: https://tinyurl.com/ISAIDTHEPRAYERShow your love, support the channel:*PayPal: PayPal.me/malachimitchellministry*Cashapp: https://cash.app/$MalachiMitchNote Journals and Puzzles: https://tinyurl.com/WalkinFaithPublishingAuthored Books: https://tinyurl.com/BooksofMalachiJoin Our Support Club: https://tinyurl.com/Support-ClubInvesting Opportunity: https://coinholders.hnocoin.com/signup/?refer=Malachi2uFREE Ways to Support Me:

This week on Inspire Change...Gunter   #InspireChange #Philosophy #Science #Reflection #Contemplation #SelfDevelopment #Masculinity #MakingGoodMenGreat #stoicism This week we are launching some partnerships with some ad sponsors that promote well-being, wellness and natural products. This week we would like to introduce you to More Labs.  More Labs' Morning Recovery is the #1 alcohol recovery supplement that helps you wake up clear-headed and refreshed. Clinically proven and trusted by thousands, with 20M+ bottles sold and a 4.9-star rating, it works. Try it risk-free! Enjoy an exclusive discount with our promo code https://www.morelabs.com/discount/INSPIRECHANGE Our code will be applied to your cart and you get a discount at any of the products at MoreLabs.com Their products are loaded with super ingredients—Milk Thistle, Prickly Pear, Red Ginseng, Electrolytes, and B Vitamins. It is Developed with top scientists—including Dr. Fu Chen, a former FDA expert in supplement absorption. MoreLabs products work better than sports drinks—targets toxin buildup and nutrient loss, not just dehydration. Their products are a clean formula—no artificial colors, sweeteners, or preservatives.  It is also portable & TSA-friendly—perfect for travel, work, or big nights out.Hello to all our listeners, We thank YOU for tuning in and promoting positive social change.  This makes you a part of Gunter's efforts in transforming not only men's lives but lives in general and we are grateful you have joined us.  This week we are taking a look at the Global Listeners List and for the FIRST time we would like to share our gratitude with our listeners in Pakistan. You were  #15 on our Global Listeners List! CONGRATULATIONS!!!  And thank you so much for your continued support. We appreciate your efforts to support positive social change!  I, DeVonna Prinzi the Co-Exec Producer and our Show-runner Miranda Spigener-Sapon sincerely thank you and ask that you please take the time to like, follow, subscribe, and share as your efforts make a difference to everyone here at Inspire Change with Gunter.   Please remember If you want to share your story of social change, feel free to reach out  to the show directly. Please see the show-notes for our contact information.As always thank you to each and every one of our listeners, and most importantly please keep Inspiring positive social change.Become a supporter of this podcast: https://www.spreaker.com/podcast/inspire-change-with-gunter--3633478/support.Gunter Swoboda and Lorin Josephson's neo-noir/supernatural thriller novel Amulets of Power, Book I A Brian Poole Mystery is officially ON SALE EVERYWHERE you like to get book, but if you want a discount please consider ording direct. ANY LISTENER who order's direct will get a surprise gift. https://shop.ingramspark.com/b/084?params=3RoOA6kVQ7ZgmqSK9LdnvNyDAZZFsg9IMaLUaprPgXKMake sure you LIKE SUBSCRIBE & FOLLOW our new Official YouTube Channel of Video Shorts series: https://www.youtube.com/@InspireChangewithGunterSwoboda/videos where we will be adding new videos and content every week from Gunter and our guests.  https://www.youtube.com/@InspireChangewithGunterSwoboda/videos

Congratulations to these 22 Illinois high school football players who were voted onto Friday Night Drive's Team of the Week for Round 1 of the 2025 high school football playoffsBecome a supporter of this podcast: https://www.spreaker.com/podcast/friday-night-drive--3534096/support.

Congratulations to Kevin Boehm on the launch of his compelling book The Bottomless Cup: A Memoir of Secrets, Restaurants and Forgiveness.  In this Kitchen Chat, Kevin shares the highs and lows of his personal life along with key components of success in his professional life. He also discusses the importance of mental health. You will be inspired by his story and strength. Link to the book (Launching November 4, 2025) https://www.amazon.com/dp/1419775243 Margaret McSweeney and Kevin Boehm first met in 2016 at The James Beard Awards in Chicago after their first Kitchen Chat. Kevin is the co-owner and co-founder of the highly acclaimed and award winning Boka Restaurant Group which he started with Rob Katz. In 2019, Kevin and Rob were the recipients of Outstanding Restaurateur at the James Beard Awards. ✅  Be sure and visit Kitchencaht.info for photos of this amazing property. Savor the day!   Subscribe to the KitchenChat audio podcast: Apple Podcasts: https://podcasts.apple.com/us/podcast/kitchen-chat-margaret-mcsweeney/id447185040 Spotify: https://open.spotify.com/show/3PpcTPpvHEh8eOMfDUm8I9 Webtalkradio: Webtalkradio.com   This podcast is also available on Apple TV, Roku and Amazon Fire Stick streaming devices. Download the Experts and Authors App and go to the Kitchen Chat series page or visit: www.Expertsandauthors.tv 

What To Do When You Feel Unqualified Scripture: 1 Corinthians 1:27 – “But God hath chosen the foolish things of the world to confound the wise; and God hath chosen the weak things of the world to confound the things which are mighty.”If you've ever looked at what God has called you to do and thought, “Why me?” — you're not alone. Every person God ever used in a powerful way felt unqualified at some point.That's because God doesn't look for the most talented, the most experienced, or the most impressive. He looks for those most willing.Strength for the Journey: A 50-Day Prayer Guide eBook: https://tinyurl.com/ebook-PreorderAccept Jesus Today: https://youtube.com/shorts/bIwAUlz7Kg4?si=BNOhv44iLWIR4eVJIf you would like to accept Jesus into your heart today, pray this simple prayer:****God, I have sinned against You. I believe that Jesus is Your Son, who died and rose for my sake. I ask you to forgive me for my sin. I place my trust in You for salvation. I receive you as my Lord and Savior. In Jesus' name, I am forgiven! Amen!"****Congratulations! You are now a child of the most high. John 1:12 says, But to all who did receive him, who believed in his name, he gave the right to become children of God. If you just prayed this prayer to receive Jesus Christ as your Savior, I welcome you to the family of God. Subscribe to my channel and type in the comments right now, “I just prayed that prayer.” I would love to connect with you and chat with you about all the amazing things God is doing in your life.Click here for FREE eBook Download: https://tinyurl.com/ISAIDTHEPRAYERShow your love, support the channel:*PayPal: PayPal.me/malachimitchellministry*Cashapp: https://cash.app/$MalachiMitchNote Journals and Puzzles: https://tinyurl.com/WalkinFaithPublishingAuthored Books: https://tinyurl.com/BooksofMalachiJoin Our Support Club: https://tinyurl.com/Support-ClubInvesting Opportunity: https://coinholders.hnocoin.com/signup/?refer=Malachi2uFREE Ways to Support Me:

Stockdale cross country athletes Jersey Brantley (l-r) and Cooper Warrick are all smiles in Round Rock for the State cross country meet Oct. 30. They are finishing off an outstanding season with Brantley taking 94th place with a time of 13:14, and Warrick running a 16:20 and placing 11th. Congratulations!Article Link

Congratulations to Stockdale junior volleyball player Leann Wise on reaching an incredible 2,000 career kills.Article Link

Congratulations to the following high school volleyball teams in the Wilson County News coverage area for your bid in the playoffs. Area •Floresville v Lago Vista, Monday, Nov. 3, 7 pm, at Buda Johnson HS •La Vernia v Davenport, Tuesday, Nov. 4, 6 pm, at Blossom Athletic Center •Stockdale v Jourdanton – Monday, Nov. 3, 6 pm, at Pleasanton HS Bi-District •Falls City fell to Shiner, 0-3 – Oct. 30 •Floresville def. Gonzales, 3-0 – Oct. 30 •La Vernia def. Uvalde, 3-0 – Oct. 30 •Nixon-Smiley fell to Columbus, 0-3 – Oct. 30 •Poth fell to Industrial, 0-3 – Oct....Article Link

Poth cheerleaders perform during the NCA Regional South Texas competition in San Antonio Oct. 26. They earned fifth place out of 11 teams and have earned a spot at Nationals in January. Congratulations!Article Link

The Poth Pirette cross country team made their fifth straight appearance at the State cross country meet in Round Rock on Oct. 31. The team placed seventh overall. Pirette senior Brooklyn Albert placed fourth individually with a course personal record of 11:43 and received All-State honors. Congratulations!Article Link

So, you listened to our most recent episode and you managed to navigate the Halloween candy being thrown at you and you stayed on track.  Congratulations, that's not an easy ...

The Snailboys love hearing your Voicemails, and they are getting so many that they are dedicating a Main topic to try and catch up. This Week's Callers: Caller 1: Nic from MT talks about trail ratings Caller 2: Nick calls back to talk about extreme trails Caller 3: Zac from OCK says thanks for the donation for the Great Cycle Challenge. Valve Body Link: https://cruisersandcompany.com/collections/nomad-valve-body Caller 4: Jeff from OR calls to tell us about Bling 9" axles Caller 5: PJ from Vergina says thanks Caller 6: Richard from Atlanta tracks the hours over the miles Caller 7: Richard from Atlanta, give us a 22RE update Drive with Swizz Beatz: https://www.imdb.com/title/tt28754509/ Caller 8: Jeff from OR talks about Jrat Dana 60 Caller 9/10: Nick from MT talks about his last name Yokohama Tire Winners! Congratulations to A13XMONT, who won a set of tires from Yokohama for the 750 Apple Podcast reviews giveaway. Our next giveaway is when we reach 800 reviews; we are giving away an OnX Elite Membership. Go over to Apple Podcasts to leave your review now and become eligible to win. Call us and leave us a VOICEMAIL!!! We want to hear from you even more!!! You can call and say whatever you like! Ask a question, leave feedback, correct some information about welding, say how much you hate your Jeep, and wish you had a Toyota! We will air them all, live, on the podcast! +01-916-345-4744. If you have any negative feedback, you can call our negative feedback hotline, 408-800-5169. 4Wheel Underground has all the suspension parts you need to take your off-road rig from leaf springs to a performance suspension system. We just ordered our kits for Kermit and Samantha and are looking forward to getting them. The ordering process was quite simple, and after answering the questionnaire, we ensured we got the correct and best-fitting kits for our vehicles. If you want to level up your suspension game, check out 4Wheel Underground. SnailTrail4x4 Podcast is brought to you by all of our peeps over at irate4x4! Make sure to stop by and see all of the great perks you get for supporting SnailTrail4x4! Discount Codes, Monthly Give-Always, Gift Boxes, the SnailTrail4x4 Community, and the ST4x4 Treasure Hunt! Thank you to all of those who support us! We couldn't do it without you guys (and gals!)! SnailSquad Monthly Giveaway October Giveaway is with us, SnailTrail4x4. Since it's Gift Box Month, they are giving away a Gift Box to two lucky winners. The Gift Boxes are a fun time that happens two times a year in April and October, and this month's Gift Box is one you don't want to miss. Massive congratulations to Andrew Klammt for winning the Stellar Built September's giveaway with a trash bag. This isn't just a plain old trash bag; this is a high-quality version from Dobinsons USA. If you want a chance to win, you need to sign up as a SnailSquad member on Irate4x4.com Listener Discount Codes: SnailTrail4x4 -SnailTrail15 for 15% off SnailTrail4x4 MerchMORRFlate - snailtraill4x4 to get 10% off MORRFlate Multi Tire Inflation Deflation™ Kits4WheelUnderground - snailtrail 10% offIronman 4x4 - snailtrail20 to get 20% off all Ironman 4x4 branded equipment!Sidetracked Offroad - snailtrail4x4 (lowercase) to get 15% off lights and recovery gearSpartan Rope - snailtrail4x4 to get 10% off sitewideShock Surplus - SNAILTRAIL4x4 to get $25 off any order!Mob Armor - SNAILTRAIL4X4 for 15% offSummerShine Supply - ST4x4 for 10% offBackpacker's Pantry - Affiliate LinkLaminx Protective Films – Use the Link to get 20% off all products (Affiliate Link) Show Music: Midroll Music - ComaStudio Outroll Music - Meizong Kumbang

The remote control is a device that can remind us daily of important spiritual concepts. In today's message Pastor Jeff Ables looks at the fast forward button to teach on how to prepare for what's ahead. Prayed to accept Jesus? Congratulations! Text SAVED to 337-222-3210 or click here https://bit.ly/CC_saved New to Crossroads Church? Learn all about us at https://mycrossroads.org 

In our continuing series on the Pop Culture Cosmos channel, now that we've taken a deep dive into Marvel and Star Wars, our next stop lies with XBOX. TJ Johnson and Gerald go into detail on the humble beginnings of XBOX and what got them interested in it, the rise of the XBOX 360, and the hope gamers had for its future, the day that changed the course of XBOX's gaming history forever, and the failed attempts by Microsoft to recover from it. The guys also point out what recent additions and changes (for better and worse) were made, and what the future has been hinted at by the company. All this, and the guys share some ideas on what they think could move XBOX into a more positive direction with gamers. The guys at the PCC take a deep dive into another troubled pop culture brand and provide some ideas on how to fix it, as XBOX is now on the clock with the Pop Culture Cosmos! Gear up with your favorite Pop Culture Cosmos shirts and gifts in our TeePublic store at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.teepublic.com/user/pop-culture-cosmos⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Questions for us? Hit us up at popculturecosmos@yahoo.com or @popculturecosmo on Twitter!Don't forget to Follow, Like, and Subscribe to our shows and leave us that 5-star Review on Apple Podcasts and Spotify!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Presented by ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Pop Culture Cosmos⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, Zero Cool Films, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ThriveFantasy⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,  the novel Congratulations, You Suck (available for purchase ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠HERE⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠), ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Lakers Fast Break⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Pop Culture Cosmos⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Inside Sports Fantasy Football⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠DripShow Shop, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Happy Hoarder⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Retro City Games⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠!

Waiting WellIsaiah 40:31 – “But they that wait upon the Lord shall renew their strength; they shall mount up with wings as eagles; they shall run, and not be weary; and they shall walk, and not faint.”We live in a world that hates to wait. We've got instant downloads, express lanes, and same-day shipping. We expect everything to happen quickly—even God's promises. But spiritual maturity doesn't happen in a microwave. God develops greatness in the slow cooker of patience.Strength for the Journey: A 50-Day Prayer Guide eBook: https://tinyurl.com/ebook-PreorderAccept Jesus Today: https://youtube.com/shorts/bIwAUlz7Kg4?si=BNOhv44iLWIR4eVJIf you would like to accept Jesus into your heart today, pray this simple prayer:****God, I have sinned against You. I believe that Jesus is Your Son, who died and rose for my sake. I ask you to forgive me for my sin. I place my trust in You for salvation. I receive you as my Lord and Savior. In Jesus' name, I am forgiven! Amen!"****Congratulations! You are now a child of the most high. John 1:12 says, But to all who did receive him, who believed in his name, he gave the right to become children of God. If you just prayed this prayer to receive Jesus Christ as your Savior, I welcome you to the family of God. Subscribe to my channel and type in the comments right now, “I just prayed that prayer.” I would love to connect with you and chat with you about all the amazing things God is doing in your life.Click here for FREE eBook Download: https://tinyurl.com/ISAIDTHEPRAYERShow your love, support the channel:*PayPal: PayPal.me/malachimitchellministry*Cashapp: https://cash.app/$MalachiMitchNote Journals and Puzzles: https://tinyurl.com/WalkinFaithPublishingAuthored Books: https://tinyurl.com/BooksofMalachiJoin Our Support Club: https://tinyurl.com/Support-ClubInvesting Opportunity: https://coinholders.hnocoin.com/signup/?refer=Malachi2uFREE Ways to Support Me:

In today's episode, I'm joined by Dr.Anne-Laure Le Cunff, a neuroscientist who illustrates how to move forward after her experiences at Google, tackling startup challenges, and embracing a life filled with happiness and curiosity in the field of neuroscience. As the author of "Tiny Experiments," she explores how small, manageable tests can drive personal growth. Her book promotes curiosity and empowerment, helping us overcome feelings of being stuck. We also discuss the importance of acknowledging that it's okay not to have clarity about your next endeavor or the ladder you're meant to climb.Congratulations on reaching 120,000 readers of the News Labs newsletter. 

What a World Series it was. Congratulations to the Dodgers on winning a fantastic series. Tune in to hear our thoughts on everything that happened this series and more!

The Dodgers, in a miraculous effort after a heroic game six, came from behind again to shock the world and defeat the Toronto Blue Jays 5-4 in 11 innings, securing a back-to-back championship run for new Lakers owner Mark Walter and his Los Angeles Dodgers. Tune in as Gerald and Vari (aka Sports Baby) salute the Dodgers' run to another title, and if this World Series could go down as the greatest of all time. They also pay homage to all the supporters of Joe Soro's and Vari's channel for their belief in the Dodgers all season long. The Dodgers have reached the pinnacle of baseball yet again, and we're here to cover it as part of another great Lakers Weekend and the Lakers Fast Break podcast!Follow @DripShowshop on Instagram and Twitter for awesome sports and pop culture merchandise!Check out Dodgers baseball on Playback at https://www.playback.tv/thejoesorooxperiment and Lakers basketball at https://www.playback.tv/lakersfastbreakJoe's new game Coreupt is OUT NOW! Wish List it here: https://store.steampowered.com/app/23... Lakers Fast Break now has YouTube memberships! Join today at / @lakersfastbreak and for just $2.99 a month, you get access to LFB badges and emojis, channel page recognition, and more! Check out Stone Hansen on Twitter @report_court, Alfred Ezman @alfredezman, and John Costa's channels: Clutch Talk- / @clutchtalkpod and Lakers Corner- / @lakerscorner and Legend350 on his new channel / @sportslegend2018 Special Deals today from our friends at #temu today at https://temu.to/m/u1samwbo8cc use code: aca785401 and you might save some $$$ at TEMU! Take a look at the line of Kinhank Mini PC's and retro game machines today at https://www.kinhank-retrogame.com?rs_ref=e8NA2Rm2 for some gaming and computing fun from Kinhank! Don't forget to watch the Lakers games with us LIVE at playback.tv/lakersfastbreak and our newest Lakers Fast Break merchandise site is now up at ⁠http://tinyurl.com/yerbtezk check it out! Please Like, Share, and Subscribe to our channel and our social media @lakersfastbreak on Twitter, Instagram, Facebook, Twitch, on BLUESKY at @lakersfastbreak.bsky.social, e-mail us lakersfastbreak@yahoo.com or catch our audio of the Lakers Fast Break today at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://anchor.fm/lakers-fast-break⁠, Spotify, Apple Podcasts, or your favorite podcast outlet!The views and opinions expressed on the Lakers Fast Break are those of the panelists or guests themselves and do not necessarily reflect the official policy or position of the Lakers Fast Break or its owners. Any content or thoughts provided by our panelists or guests are of their opinion and are not intended to malign any religion, ethnic group, club, organization, company, individual, anyone, or anything. Presented by our friends at ⁠⁠⁠⁠⁠⁠⁠⁠⁠lakerholics.com⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠lakersball.com⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠Pop Culture Cosmos⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠Inside Sports Fantasy Football⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠Vampires and Vitae⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠SynBlades.com⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube's John Mikaelian⁠⁠⁠⁠⁠⁠⁠⁠⁠, the novel Congratulations, You Suck (available at Amazon and Barnes and Noble), ⁠⁠⁠⁠⁠⁠⁠⁠⁠The Happy Hoarder⁠⁠⁠⁠⁠⁠⁠⁠⁠, EmpireJeffTV, and ⁠⁠⁠⁠⁠⁠⁠⁠⁠Retro City Games!

The guys from lakerholics.com are back as the Lakers are 4-2 heading into another back-to-back starting on Sunday. Check in with the guys as they share thoughts on Luka, "The Scoring Machine", Austin Reaves' rise to excellence in Luka's absence, and how the rest of the team is performing as we move into November. It's the Lakerholics crew back again for more fun and analysis on the Lakers as we celebrate the Lakers' good start as part of another great Lakers Weekend and the Lakers Fast Break podcast!Follow @DripShowshop on Instagram and Twitter for awesome sports and pop culture merchandise!Check out Dodgers baseball on Playback at https://www.playback.tv/thejoesorooxperiment and Lakers basketball at https://www.playback.tv/lakersfastbreakJoe's new game Coreupt is OUT NOW! Wish List it here: https://store.steampowered.com/app/23... Lakers Fast Break now has YouTube memberships! Join today at / @lakersfastbreak and for just $2.99 a month, you get access to LFB badges and emojis, channel page recognition, and more! Check out Stone Hansen on Twitter @report_court, Alfred Ezman @alfredezman, and John Costa's channels: Clutch Talk- / @clutchtalkpod and Lakers Corner- / @lakerscorner and Legend350 on his new channel / @sportslegend2018 Special Deals today from our friends at #temu today at https://temu.to/m/u1samwbo8cc use code: aca785401 and you might save some $$$ at TEMU! Take a look at the line of Kinhank Mini PC's and retro game machines today at https://www.kinhank-retrogame.com?rs_ref=e8NA2Rm2 for some gaming and computing fun from Kinhank! Don't forget to watch the Lakers games with us LIVE at playback.tv/lakersfastbreak and our newest Lakers Fast Break merchandise site is now up at ⁠http://tinyurl.com/yerbtezk check it out! Please Like, Share, and Subscribe to our channel and our social media @lakersfastbreak on Twitter, Instagram, Facebook, Twitch, on BLUESKY at @lakersfastbreak.bsky.social, e-mail us lakersfastbreak@yahoo.com or catch our audio of the Lakers Fast Break today at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://anchor.fm/lakers-fast-break⁠, Spotify, Apple Podcasts, or your favorite podcast outlet! The views and opinions expressed on the Lakers Fast Break are those of the panelists or guests themselves and do not necessarily reflect the official policy or position of the Lakers Fast Break or its owners. Any content or thoughts provided by our panelists or guests are of their opinion and are not intended to malign any religion, ethnic group, club, organization, company, individual, anyone, or anything. Presented by our friends at ⁠⁠⁠⁠⁠⁠⁠⁠⁠lakerholics.com⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠lakersball.com⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠Pop Culture Cosmos⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠Inside Sports Fantasy Football⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠Vampires and Vitae⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠SynBlades.com⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube's John Mikaelian⁠⁠⁠⁠⁠⁠⁠⁠⁠, the novel Congratulations, You Suck (available at Amazon and Barnes and Noble), ⁠⁠⁠⁠⁠⁠⁠⁠⁠The Happy Hoarder⁠⁠⁠⁠⁠⁠⁠⁠⁠, EmpireJeffTV, and ⁠⁠⁠⁠⁠⁠⁠⁠⁠Retro City Games!

Chinese President Xi Jinping has sent a congratulatory message to Egyptian President Abdel-Fattah al-Sisi on the opening of the Grand Egyptian Museum, hailing the cultural exchanges between the two countries.

𝐓𝐡𝐞 𝐎𝐟𝐟𝐢𝐜𝐢𝐚𝐥 𝐒𝐦𝐨𝐨𝐭𝐡 𝐉𝐚𝐳𝐳 𝐒𝐢𝐧𝐠𝐥𝐞𝐬 𝐂𝐡𝐚𝐫𝐭 𝐅𝐨𝐫 𝐒𝐩𝐚𝐢𝐧 𝐋𝐚𝐓𝐚𝐦 𝐒𝐞𝐦𝐚𝐧𝐚 𝐝𝐞𝐥 𝟑 𝐃𝐄 𝐍𝐎𝐕𝐈𝐄𝐌𝐁𝐑𝐄 | 𝐍𝐎𝐕𝐄𝐌𝐁𝐄𝐑 𝟑𝐑𝐃 Congratulations 𝐉𝐀𝐙𝐙 𝐅𝐔𝐍𝐊 𝐒𝐎𝐔𝐋 our new TOP 1 Congratulations to everyone that made it into this week’s Top 100 𝐍𝐄𝐖 𝐓𝐎 𝐓𝐇𝐄 𝐓𝐎𝐏 𝟏𝟎𝟎 🔊 100.- TOXIC (LONG FOR YOU) – Justin-Lee Schultz 🔊 098.- FORMULA ONE – Erly Thornton Ft Oli Silk 🔊 095- CHASING SUNSETS – Joel Del Rosario 🔊 093- SHUFFLED UP – Gianni Vancini 🔊 092.- VELVET NIGHTS – James Bratton 🔊 088.- THE DIAMOND – Steve Bach, Alisha Patillo 𝐒𝐌𝐎𝐎𝐓𝐇 𝐉𝐀𝐙𝐙 𝐒𝐈𝐌𝐌𝐄𝐑𝐈𝐍𝐆 𝟏𝟎 Carlos Camilo – Venomous Soul Johnny Britt – City Of Lights Fostina Dixon – Satellite House Shakatak – I’ve Got A Good Feeling Ej Holmes – Collaboration Ft. Tony Exum Jr. Julian vaughn – Give & Go Ft. Adam Hawley Alex Crown – Industrial Funk Ft. Darren Rahn NW FRQNC – Are You Still Here? Deaddream – Sun Kissed Guillermo Rhyos – Entre Nubes 𝐍𝐄𝐖 𝐓𝐎 𝐓𝐇𝐄 𝐓𝐎𝐏 𝟐𝟎 🔊 020.- CLASSIFIED – Michael Cates 🔊 019.- MAPLE SYRUP DONUT – Ron King Ft Paul Brown 𝐓𝐎𝐏 𝟏 🔊 001.- JANICE – Jazz Funk Soul 𝐎𝐍𝐂𝐄 𝐔𝐏𝐎𝐍 𝐀 𝐓𝐈𝐌𝐄 Adam Hawley by Yolanda Ce 𝐒𝐔𝐏𝐑𝐄𝐂𝐋𝐀𝐒𝐒𝐈𝐂𝐒 Marlena Shaw by Capitan Jazz 𝐌𝐔𝐒𝐈𝐂 𝐏𝐈𝐋𝐋𝐒 Karlton Jones by Luz Bianchi

Waiting Well Scripture: Isaiah 40:31 – “But they that wait upon the Lord shall renew their strength; they shall mount up with wings as eagles; they shall run, and not be weary; and they shall walk, and not faint.”We live in a world that hates to wait. We've got instant downloads, express lanes, and same-day shipping. We expect everything to happen quickly — even God's promises. But spiritual maturity doesn't happen in a microwave. God develops greatness in the slow cooker of patience.Strength for the Journey: A 50-Day Prayer Guide eBook: https://tinyurl.com/ebook-PreorderAccept Jesus Today  https://youtube.com/shorts/bIwAUlz7Kg4?si=BNOhv44iLWIR4eVJIf you would like to accept Jesus into your heart today, pray this simple prayer:****God, I have sinned against You. I believe that Jesus is Your Son, who died and was risen for my sake. I ask you to forgive me for my sin. I place my trust in You for salvation. I receive you as my Lord and Savior. In Jesus' name, I am forgiven! Amen!"****Congratulations! You are now a child of the most high. John 1:12 says, But to all who did receive him, who believed in his name, he gave the right to become children of God. If you just prayed this prayer to receive Jesus Christ as your Savior, I welcome you to the family of God. Subscribe to my channel and type in the comments right now, “I just prayed that prayer.” I would love to connect with you and chat with you about all the amazing things God is doing in your life.Click here for FREE eBook Download: https://tinyurl.com/ISAIDTHEPRAYERShow your love, support the channel:*PayPal: PayPal.me/malachimitchellministry*Cashapp: https://cash.app/$MalachiMitchBooks and Journals: https://tinyurl.com/WalkinFaithPublishingBook:Pathway to Christ https://tinyurl.com/PathwaytoChristJoin Our Support Club: https://tinyurl.com/Support-ClubFREE Ways to Support Me:

A spooky night is in order as the Lakers, with a returning Luka Doncic and Marcus Smart to the lineup, travel to the FedEx Forum to try to scare the Memphis Grizzlies in their first NBA Cup game of the season. And Luka failed to disappoint as he became the first Laker since Kobe (2007) to average 45 points in a three-game span with another outstanding performance (44 points, 12 rebounds, 6 assists) as the Lakers frightened Memphis with a 117-112 victory. Tune in as the guys from the LFB share thoughts on the game, provide insight on the return for Luka, congratulate Mark Walter for becoming the official owner of the Lakers, and get you up to speed on what's next on the schedule. Is it a Trick or Treat for the Lakers on Halloween night against the Grizzlies? Find out as we bring you the best in Lakers postgames right here on the Lakers Fast Break podcast! Follow @DripShowshop for some awesome sports merchandise!Check out Dodgers baseball on Playback at https://www.playback.tv/thejoesorooxperiment and Lakers basketball at https://www.playback.tv/lakersfastbreakJoe's new game Coreupt is OUT NOW! Wish List it here: https://store.steampowered.com/app/23... Lakers Fast Break now has YouTube memberships! Join today at / @lakersfastbreak and for just $2.99 a month, you get access to LFB badges and emojis, channel page recognition, and more!Check out Stone Hansen on Twitter @report_court, Alfred Ezman @alfredezman, and John Costa's channels: Clutch Talk- / @clutchtalkpod and Lakers Corner- / @lakerscorner and Legend350 on his new channel / @sportslegend2018 Special Deals today from our friends at #temu today at https://temu.to/m/u1samwbo8cc use code: aca785401 and you might save some $$$ at TEMU! Take a look at the line of Kinhank Mini PC's and retro game machines today at https://www.kinhank-retrogame.com?rs_ref=e8NA2Rm2 for some gaming and computing fun from Kinhank! Don't forget to watch the Lakers games with us LIVE at playback.tv/lakersfastbreak and our newest Lakers Fast Break merchandise site is now up at ⁠http://tinyurl.com/yerbtezk check it out! Please Like, Share, and Subscribe to our channel and our social media @lakersfastbreak on Twitter, Instagram, Facebook, Twitch, on BLUESKY at @lakersfastbreak.bsky.social, e-mail us lakersfastbreak@yahoo.com or catch our audio of the Lakers Fast Break today at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://anchor.fm/lakers-fast-break⁠, Spotify, Apple Podcasts, or your favorite podcast outlet! The views and opinions expressed on the Lakers Fast Break are those of the panelists or guests themselves and do not necessarily reflect the official policy or position of the Lakers Fast Break or its owners. Any content or thoughts provided by our panelists or guests are of their opinion and are not intended to malign any religion, ethnic group, club, organization, company, individual, anyone, or anything. Presented by our friends at ⁠⁠⁠⁠⁠⁠⁠⁠⁠lakerholics.com⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠lakersball.com⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠Pop Culture Cosmos⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠Inside Sports Fantasy Football⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠Vampires and Vitae⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠SynBlades.com⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube's John Mikaelian⁠⁠⁠⁠⁠⁠⁠⁠⁠, the novel Congratulations, You Suck (available at Amazon and Barnes and Noble), ⁠⁠⁠⁠⁠⁠⁠⁠⁠The Happy Hoarder⁠⁠⁠⁠⁠⁠⁠⁠⁠, EmpireJeffTV, and ⁠⁠⁠⁠⁠⁠⁠⁠⁠Retro City Games!

Born in May? Congratulations, you're statistically probably a smokeshow.See omnystudio.com/listener for privacy information.

Truth in a Culture of OpinionsScripture: John 8:32 – “And ye shall know the truth, and the truth shall make you free.”We live in a time where everyone has something to say, but not everyone has something worth listening to. Scroll through your phone and you'll find opinions about everything—faith, morality, identity, politics, even God. The problem is that in this generation, opinions have started to replace truth. And that's dangerous, because opinions shift, but truth stands.Strength for the Journey: A 50-Day Prayer Guide eBook: https://tinyurl.com/ebook-PreorderAccept Jesus Today  https://youtube.com/shorts/bIwAUlz7Kg4?si=BNOhv44iLWIR4eVJIf you would like to accept Jesus into your heart today, pray this simple prayer:****God, I have sinned against You. I believe that Jesus is Your Son, who died and was risen for my sake. I ask you to forgive me for my sin. I place my trust in You for salvation. I receive you as my Lord and Savior. In Jesus' name, I am forgiven! Amen!"****Congratulations! You are now a child of the most high. John 1:12 says, But to all who did receive him, who believed in his name, he gave the right to become children of God. If you just prayed this prayer to receive Jesus Christ as your Savior, I welcome you to the family of God. Subscribe to my channel and type in the comments right now, “I just prayed that prayer.” I would love to connect with you and chat with you about all the amazing things God is doing in your life.Click here for FREE eBook Download: https://tinyurl.com/ISAIDTHEPRAYERShow your love, support the channel:*PayPal: PayPal.me/malachimitchellministry*Cashapp: https://cash.app/$MalachiMitchBooks and Journals: https://tinyurl.com/WalkinFaithPublishingBook:Pathway to Christ https://tinyurl.com/PathwaytoChristJoin Our Support Club: https://tinyurl.com/Support-ClubFREE Ways to Support Me:

Ready for your weekly dose of all things Peloton? This episode is packed with news, updates, and community celebrations you won't want to miss. We're breaking down CEO Peter Stern's recent interview and what it means for the future of Peloton fitness. Plus, we dive into platform updates like the new Event Hub, changes to Walk+Runs, and a frustrating Garmin sync issue that's affecting members' streaks. We also get into the community buzz around the Halloween classes and the much-needed menopause content. And as always, we've got instructor news, new class types, and a look at what's coming up for your fitness routine.Here's a look at what we're covering this week:Peloton CEO Peter Stern sits down with the Financial Post to discuss the company's direction.The Peloton Event Hub is now live, making it easier to find and join special fitness events.Big news for tracking your fitness: Walk+Run classes will now be categorized as runs, impacting your stats.Heads up, Garmin users: Classes synced from your device are not currently counting toward your Peloton streak.We're discussing member feedback on this year's spooky Halloween classes.Dr. Mary Claire is back to review Peloton's new collection of menopause-focused content.Peloton is hiring a Talent Casting Manager. Could a new fitness star be on the horizon?Congratulations are in order for Matty Maggiacomo on his wedding!And more wedding bells for instructor Katie Wang, who is getting married this weekend.Becs Gentry and Alex Karwoski have been spotted using the Tread with no metrics displayed.Joslyn Thompson Rule has launched a Respin menopause strength collection, adding valuable fitness resources.JTR was also recently featured in FitAndWell magazine.The latest Peloton Artist Series features music from iconic rock band The Who and country star Kelsea Ballerini.There's some controversy surrounding Ladder's new AI nutrition program. We dig into the details.It's time for the TCO Top Five, where we recap the community's favorite classes of the week.We'll run down This Week at Peloton to keep you updated on all the latest fitness happenings.Our TCO Radar highlights the upcoming Peloton classes we can't wait to take.The platform has added 51 new classes to the menopause content collection with the latest Re-Spin.We're checking out the latest Jason Universe content.The Countdown to Turkey Burn is on! Get a sneak peek of the new commemorative shirt.Christian Vande Velde has dropped his first-ever Peloton program.A new class type has arrived: Power 60. Get ready for a challenging new fitness format.We're wishing a happy birthday to Peloton instructor Chase Tucker on November 5thSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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

Tell us what you think of the show! This Week in Cleantech is a weekly podcast covering the most impactful stories in clean energy and climate in 15 minutes or less featuring Paul Gerke of Factor This and Tigercomm's Mike Casey. This week's episode features special guest Shannon Osaka from The Washington Post, who wrote about a new study that blames rising electricity bills on the rising fixed costs of the power grid, rather than just data center growth. This week's "Cleantecher of the Week" is Jonathan Shaw, CEO of Nuru. Under his leadership, Nuru commissioned the Democratic Republic of Congo's first commercial solar mini-grid in 2017, followed by three more that are now powering communities across the country. The company is currently building the largest solar mini-grid in sub-Saharan Africa. Congratulations, Jonathan!This Week in Cleantech — October 31, 2025 DOE's latest move the most direct yet to smooth data centers' path – AxiosSimpler Solar Regulations Would Save Americans $1.2 Trillion — Heatmap NewsUS government and Westinghouse strike $80bn nuclear reactor deal — The Financial TimesGeorgia has lost $2.9B in clean energy projects amid fed pullback, report says — The Atlanta Journal-ConstitutionThe real reason electricity prices are rising, and it's not data centers — The Washington PostWant to make a suggestion for This Week in Cleantech? Nominate the stories that caught your eye each week by emailing Paul.Gerke@clarionevents.com

John Orlando and Gerald Glassford head back into the ring to discuss John Cena, our most overrated and underrated in AEW and WWE, and Vince McMahon's 80th birthday! We send out best wishes to the ailing Mike Rotunda and Abdullah the Butcher, and have thoughts on what if we had been invited to Vinnie Mac's 80th birthday? Plus, John reflects on some Survivor Series memories and his very special 500th episode, and why wrestling fans need to check it out.Gear up with your favorite Pop Culture Cosmos shirts and gifts in our TeePublic store at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.teepublic.com/user/pop-culture-cosmos⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Questions for us? Hit us up at popculturecosmos@yahoo.com or @popculturecosmo on Twitter!Don't forget to Follow, Like, and Subscribe to our shows and leave us that 5-star Review on Apple Podcasts and Spotify!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Presented by ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Pop Culture Cosmos⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, Zero Cool Films, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ThriveFantasy⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,  the novel Congratulations, You Suck (available for purchase ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠HERE⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠), ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Lakers Fast Break⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Pop Culture Cosmos⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Inside Sports Fantasy Football⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠DripShow Shop, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Happy Hoarder⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Retro City Games⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠!

The curtains are rising for our high school fall plays! Don't miss these fun and fabulous productions by our teenage thespians. Hilhi Theatre invites you to Frankenstein, or, The Modern Prometheus on November 14, 15, 21, and 22 at 7 p.m., and November 15 and 22 at 2 p.m.Liberty Theatre presents Almost, Maine on November 14, 15, 21, and 22 at 7 p.m.; andGlencoe Theater + Film + Music will be the first to perform Laila, Maria, and Bruce Get a Life on December 5, 6, 11, 12, and 13 at 7:30 p.m. Century Theatre is planning a winter or spring show - stay tuned for more information. Visit our website for plot synopses, ticket prices, and more!Our featured staff member is Orenco Elementary School PE Teacher Steve Johnson. Steve recently received Oregon's Elementary PE Teacher of the Year Award from the Oregon Society of Health and Physical Educators - or SHAPE - at their fall conference in Milwaukie. Steve was surrounded by many of his HSD colleagues when he won the coveted award. Congratulations and way to go, Steve! You and our other amazing PE and Health teachers make us Proud to be HSD!Quarter 1 ends on Friday, November 7. There will be no school on Monday, November 10, for an elementary work day and secondary grade prep; or on Tuesday, November 11, for Veterans Day. School resumes and Quarter 2 begins on Wednesday, November 12. Daylight Saving Time begins on Sunday, November 2, at 2 a.m. Remember to set your clocks back one hour before going to bed Saturday night. Hot News is produced and emailed to HSD families and staff each week school is in session. Please add the address to your “safe sender” list to make sure you always receive the latest issue. Please also bookmark our district website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠hsd.k12.or.us⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ to stay informed about what's happening in our district and schools.

Get a shoutout on Congratulations: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠holler.baby/chrisdelia⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

Tyler tells everyone about the new and exciting product upgrade that is coming from MORRFlate, which also happens to be our November Giveaway item. Jimmy talks about his trip up to Yreka and having fun working on Samatha. Yokohama Tire Winners! Congratulations to A13XMONT, who won a set of tires from Yokohama for the 750 Apple Podcast reviews giveaway. Our next giveaway is when we reach 800 reviews; we are giving away an OnX Elite Membership. Go over to Apple Podcasts to leave your review now and become eligible to win. Call us and leave us a VOICEMAIL!!! We want to hear from you even more!!! You can call and say whatever you like! Ask a question, leave feedback, correct some information about welding, say how much you hate your Jeep, and wish you had a Toyota! We will air them all, live, on the podcast! +01-916-345-4744. If you have any negative feedback, you can call our negative feedback hotline, 408-800-5169. 4Wheel Underground has all the suspension parts you need to take your off-road rig from leaf springs to a performance suspension system. We just ordered our kits for Kermit and Samantha and are looking forward to getting them. The ordering process was quite simple, and after answering the questionnaire, we ensured we got the correct and best-fitting kits for our vehicles. If you want to level up your suspension game, check out 4Wheel Underground. SnailTrail4x4 Podcast is brought to you by all of our peeps over at irate4x4! Make sure to stop by and see all of the great perks you get for supporting SnailTrail4x4! Discount Codes, Monthly Give-Always, Gift Boxes, the SnailTrail4x4 Community, and the ST4x4 Treasure Hunt! Thank you to all of those who support us! We couldn't do it without you guys (and gals!)! SnailSquad Monthly Giveaway October Giveaway is with us, SnailTrail4x4. Since it's Gift Box Month, they are giving away a Gift Box to two lucky winners. The Gift Boxes are a fun time that happens two times a year in April and October, and this month's Gift Box is one you don't want to miss. Massive congratulations to Andrew Klammt for winning the Stellar Built September's giveaway with a trash bag. This isn't just a plain old trash bag; this is a high-quality version from Dobinsons USA. If you want a chance to win, you need to sign up as a SnailSquad member on Irate4x4.com Listener Discount Codes: SnailTrail4x4 -SnailTrail15 for 15% off SnailTrail4x4 MerchMORRFlate - snailtraill4x4 to get 10% off MORRFlate Multi Tire Inflation Deflation™ Kits4WheelUnderground - snailtrail 10% offIronman 4x4 - snailtrail20 to get 20% off all Ironman 4x4 branded equipment!Sidetracked Offroad - snailtrail4x4 (lowercase) to get 15% off lights and recovery gearSpartan Rope - snailtrail4x4 to get 10% off sitewideShock Surplus - SNAILTRAIL4x4 to get $25 off any order!Mob Armor - SNAILTRAIL4X4 for 15% offSummerShine Supply - ST4x4 for 10% offBackpacker's Pantry - Affiliate LinkLaminx Protective Films – Use the Link to get 20% off all products (Affiliate Link) Show Music: Midroll Music - ComaStudio Outroll Music - Meizong Kumbang

Blackers announced he’s hosting the 2025 ARIA Awards red carpet again, and we couldn’t be more excited for our man in the spotlight. We dove into Total Turnoffs with a hilarious list of hairstyles that, according to a “funny website” Joel found, are guaranteed to kill your chances in the dating world. Lil Jon has gone zen, releasing a meditative version of “Yeah!” that you need to hear to believe. We also asked, “What do you swear by?” and this couple blew our minds, claiming they got married at Hobbiton, with Frodo himself making a cameo. In the glossies, Heather Gay from Real Housewives of Salt Lake City has hooked up with Captain Jason from Below Deck Down Under, and we can’t stop gossiping. Things got emotional when a man tried to bring an emotional support roast chicken through airport security, and yes, it got cleared. Finally, Angela Bishop joined us for Quick Draw and crushed it, proving she’s just as sharp on the game as she is hosting the ARIA red carpet.See omnystudio.com/listener for privacy information.

The injured Lakers head to the Northwest for a road game against the T-Wolves. And once again, Austin Reaves turned in a fabulous game (28 points, 16 assists), while getting a Lakers-best game from Jake LaRavia (27 points) and solid support from Rui Hachimura (17), Deandre Ayton (17 points, 10 rebounds), and Dalton Knecht (15). But despite letting a twenty-point second-half lead dwindle away as the Wolves moved out in front with under a minute to play, it was AR-15 with the floater with no time left on the clock as the Lakers find success again over Minnesota 116-115. Tune in as the guys from the LFB share thoughts on the game, how the Lakers got just enough much-needed support, and if it will continue, if Austin's great play will allow him to ask for the big bucks in the summer, and what's up ahead for the team next. It's the Austin Reaves-led Lakers vs. the Anthony Edwards-less Timberwolves on the Lakers Fast Break podcast!Follow @DripShowshop for some awesome sports merchandise!Check out Dodgers baseball on Playback at https://www.playback.tv/thejoesorooxperiment and Lakers basketball at https://www.playback.tv/lakersfastbreakJoe's new game Coreupt is OUT NOW! Wish List it here: https://store.steampowered.com/app/23... Lakers Fast Break now has YouTube memberships! Join today at / @lakersfastbreak and for just $2.99 a month, you get access to LFB badges and emojis, channel page recognition, and more! Check out Stone Hansen on Twitter @report_court, Alfred Ezman @alfredezman, and John Costa's channels: Clutch Talk- / @clutchtalkpod and Lakers Corner- / @lakerscorner and Legend350 on his new channel / @sportslegend2018 Special Deals today from our friends at #temu today at https://temu.to/m/u1samwbo8cc use code: aca785401 and you might save some $$$ at TEMU! Take a look at the line of Kinhank Mini PC's and retro game machines today at https://www.kinhank-retrogame.com?rs_ref=e8NA2Rm2 for some gaming and computing fun from Kinhank! Don't forget to watch the Lakers games with us LIVE at playback.tv/lakersfastbreak and our newest Lakers Fast Break merchandise site is now up at ⁠http://tinyurl.com/yerbtezk check it out! Please Like, Share, and Subscribe to our channel and our social media @lakersfastbreak on Twitter, Instagram, Facebook, Twitch, on BLUESKY at @lakersfastbreak.bsky.social, e-mail us lakersfastbreak@yahoo.com or catch our audio of the Lakers Fast Break today at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://anchor.fm/lakers-fast-break⁠, Spotify, Apple Podcasts, or your favorite podcast outlet! The views and opinions expressed on the Lakers Fast Break are those of the panelists or guests themselves and do not necessarily reflect the official policy or position of the Lakers Fast Break or its owners. Any content or thoughts provided by our panelists or guests are of their opinion and are not intended to malign any religion, ethnic group, club, organization, company, individual, anyone, or anything. Presented by our friends at ⁠⁠⁠⁠⁠⁠⁠⁠⁠lakerholics.com⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠lakersball.com⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠Pop Culture Cosmos⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠Inside Sports Fantasy Football⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠Vampires and Vitae⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠SynBlades.com⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube's John Mikaelian⁠⁠⁠⁠⁠⁠⁠⁠⁠, the novel Congratulations, You Suck (available at Amazon and Barnes and Noble), ⁠⁠⁠⁠⁠⁠⁠⁠⁠The Happy Hoarder⁠⁠⁠⁠⁠⁠⁠⁠⁠, EmpireJeffTV, and ⁠⁠⁠⁠⁠⁠⁠⁠⁠Retro City Games!

Alex Fournier, General Manager at Enerteck Wind Services, returns to the spotlight to discuss the company's growth from specialized blade repair into a full-service wind maintenance provider. Fournier shares how Enerteck is positioning itself to support Quebec's ambitious wind expansion plans while navigating the unique challenges of Canada's shortened repair seasons. Sign up now for Uptime Tech News, our weekly email update on all things wind technology. This episode is sponsored by Weather Guard Lightning Tech. Learn more about Weather Guard's StrikeTape Wind Turbine LPS retrofit. Follow the show on Facebook, YouTube, Twitter, Linkedin and visit Weather Guard on the web. And subscribe to Rosemary Barnes' YouTube channel here. Have a question we can answer on the show? Email us! Welcome to Uptime Spotlight, shining Light on Wind. Energy's brightest innovators. This is the Progress Powering tomorrow. Allen Hall: Alex, welcome back to the show. Thank you so much guys for having me. It sounds like we had a busy blade season with Enerteck up in Canada. It's just a different environment up there. What kind of, uh, repairs have you been working on this year?  Alex Fournier: Uh, really busy. Been some, uh, doing some transfer crack, open window and lighting damage, VGs, installation, polytech, erosion, uh, all that kind of stuff from road access on platform. Um, so we been pretty busy. Yeah. What parts of Canada are you focused on right now? Uh, at the beginning of the season we trying to focus on Quebec 'cause the temperature is getting colder faster. Um, so usually we start with Quebec and then we're making our way up west. So right now our blade season is pretty much done in Quebec, [00:01:00] so now we're focusing in Ontario. Uh, Ontario have way better, uh, temperature right now in Quebec. It might be around 15 to 20 degrees up north. Versus in Ontario that right now it's around 22, 25 degrees Celsius.  Joel Saxum: Celsius being the big thing there. Right. For our, for our US listeners, it's 25 degrees is really cold to us, but very nice to you. Yeah. Thanks. It's pretty cold.  Allen Hall: Yeah. I think for a lot of listeners, they don't realize how short the blade repair season is in Canada. How many days do you really have it? It depends where you are, right? There's some  Alex Fournier: site that, there's still some snow in May. Um, but, uh, if, if, if we're in a. Nice area. It can be from, uh, April, may to September, October, November. You're really pushing it. I think if, if you want to do, uh, blade work in November and que back, you need to have like a 360 platform with the heater and uh, and closed platform. Which we don't have yet,  Joel Saxum: but yet, [00:02:00] yet is an interesting concept there. You say we don't have that platform yet, but that kind of points to the eTech. Uh, I mean, of course. Congratulations. A new, new role over there I think, clue us in on that. What is the new role?  Alex Fournier: So it's general manager, so right now I'm taking care of the whole company, which is either composite or maintenance. Um, I'm doing boat. Um, so if you have any requests either on composite or maintenance and Quebec or candidate, just let me know. But yeah, when I first started I was, uh, director of composite operation and then, uh. Climbing at the ladder to turn on Azure. Now  Joel Saxum: what it makes sense is eTech is, uh, expanding, you know, strategically expanding services. Right? So you guys, uh, of course when we were talking with you and you joined the team there, you had a composite. So we, they just, this is your first big blade season. Sounds like it's gone very well. Um, but the eTech is a company does a lot more than that. You off air, you're clueing us in on some of the really cool things you guys are doing. Some, some stuff we've never actually really dealt with or heard too much of and wind, [00:03:00] but, um. Yeah,

Today I'm sharing AN ULTIMATE ENGAGEMENT CHECKLIST, including 10 key "to-do's" to launch your wedding planning journey into action. CONGRATULATIONS! The days & weeks after saying "YES!" are a whirlwind of fun & excitement ... From sharing the news with your loved ones, flashing that ring every chance you get, and dreaming of cakes and dresses, you're definitely at the start of an unforgettable time in your lives. I've worked with thousands of engaged couples over the past 7 years of producing this podcast, and most of them are in autopilot mode already at this point in the planning process. And unfortunately, those couples miss a much larger opportunity. An opportunity to wait patiently for their ideal wedding vision to unfold BEFORE going out and making big, irreversible decisions that end up really limiting what's possible for them ... and I don't want that for you. SO MUCH MORE inside today's free audio meeting! Links & resources: Is Engagement Ring insurance for you?

We continue our most recent story of Fran and Jesus on the Job. Fran finds herself on the receiving end of a jealous coworker, who is very vocal and very vicious in her attitude toward Fran. A week ago, Fran made an important presentation to a new prospect, and today is the day she is to get their answer. This morning, in some quiet time with the Lord, Fran prays, “Lord, once again I give over to you the results of this new business. I pray you will give me a favorable response, but no matter what happens, help me to be gracious and kind.” Then she thinks about Jenny. Fran has struggled to have a right attitude toward her, because Jenny has said some unkind and rude things to Fran. “Lord, I know Jenny is not in my life by accident. I don't like her, Lord, but I want to be willing to let you love her through me. And Lord, help me to see her the way you see her. I know underneath her tough exterior and her angry demeanor, there is a big hurt only you can heal. Please help me to see her through your eyes.” About ten o'clock that morning, Fran makes the call and to her great delight, she learns they will sign a contract with her. She makes an appointment to be at their office first thing tomorrow morning, then goes in to tell her boss. “Congratulations, Fran,” Marilyn says, as she shakes her hand. “That is great news. We'll announce it at the meeting this afternoon.” Marilyn is obviously pleased. As the department gathers for the meeting, Marilyn enthusiastically announces Fran's success. “This is a very significant account, and Fran did a great job to land it. Obviously, she'll be needing help from the team. In fact, Jenny, since you've had some experience with construction companies, it might make sense for you to help Fran out. We can talk about that.” Fran's stomach does a couple of somersaults. How could Marilyn do that to her? She can never work with Jenny. Now what is she going to do? As the meeting ends, everybody is congratulating Fran. Jenny starts to walk out without saying anything, when Marilyn stops her. “Jenny, why don't you and Fran come into my office for a few minutes. Let's talk about this new account.” “Lord,” Fran prays silently, “I need wisdom, and I need grace. Please help me. You know I can't work with Jenny. Please deliver me.” She can hear that inner voice of God's Spirit responding to her panic. “What you can't do, I can.” With that assurance, she heads toward Marilyn's office.

Calif Poncy from The Suave Report returns as he and Gerald have some NBA Observations after the first six days of games. Tune in as the guys go over the early NBA success stories and disappointments, and single out why those results are happening. They also discuss the early trend of high scoring in the NBA, and how a good deal of it can be attributed to free throws. They also discuss the current NBA gambling scandal and the league's response that they sent out to teams on Monday. Plus, who are the early standout players, including SGA, Austin Reaves, and Victor Wembanyama? Much to discuss as we have some early NBA Observations on the Lakers Fast Break podcast!Catch Calif's work today at https://thesuavereport.com/author/cponcy/Follow @DripShowshop for some awesome sports merchandise!Check out Dodgers baseball on Playback at https://www.playback.tv/thejoesorooxperimentJoe's new game Coreupt is OUT NOW! Wish List it here: https://store.steampowered.com/app/23... Lakers Fast Break now has YouTube memberships! Join today at / @lakersfastbreak and for just $2.99 a month, you get access to LFB badges and emojis, channel page recognition, and more! Check out Stone Hansen on Twitter @report_court, Alfred Ezman @alfredezman, and John Costa's channels: Clutch Talk- / @clutchtalkpod and Lakers Corner- / @lakerscorner and Legend350 on his new channel / @sportslegend2018 Special Deals today from our friends at #temu today at https://temu.to/m/u1samwbo8cc use code: aca785401 and you might save some $$$ at TEMU! Take a look at the line of Kinhank Mini PC's and retro game machines today at https://www.kinhank-retrogame.com?rs_ref=e8NA2Rm2 for some gaming and computing fun from Kinhank! Don't forget to watch the Lakers games with us LIVE at playback.tv/lakersfastbreak and our newest Lakers Fast Break merchandise site is now up at ⁠http://tinyurl.com/yerbtezk check it out! Please Like, Share, and Subscribe to our channel and our social media @lakersfastbreak on Twitter, Instagram, Facebook, Twitch, on BLUESKY at @lakersfastbreak.bsky.social, e-mail us lakersfastbreak@yahoo.com or catch our audio of the Lakers Fast Break today at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://anchor.fm/lakers-fast-break⁠, Spotify, Apple Podcasts, or your favorite podcast outlet! The views and opinions expressed on the Lakers Fast Break are those of the panelists or guests themselves and do not necessarily reflect the official policy or position of the Lakers Fast Break or its owners. Any content or thoughts provided by our panelists or guests are of their opinion and are not intended to malign any religion, ethnic group, club, organization, company, individual, anyone, or anything. Presented by our friends at ⁠⁠⁠⁠⁠⁠⁠⁠⁠lakerholics.com⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠lakersball.com⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠Pop Culture Cosmos⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠Inside Sports Fantasy Football⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠Vampires and Vitae⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠SynBlades.com⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube's John Mikaelian⁠⁠⁠⁠⁠⁠⁠⁠⁠, the novel Congratulations, You Suck (available at Amazon and Barnes and Noble), ⁠⁠⁠⁠⁠⁠⁠⁠⁠The Happy Hoarder⁠⁠⁠⁠⁠⁠⁠⁠⁠, EmpireJeffTV, and ⁠⁠⁠⁠⁠⁠⁠⁠⁠Retro City Games!

Congratulations to Mrs. Hurley from Webster Elementary in Livonia! She's our Teacher of the Week!

This is a free preview of a paid episode. To hear more, visit www.splitzoneduo.comBrian Kelly is out at LSU after three and a half of the odder seasons in recent memory. Alex and Richard discuss his ouster and LSU's future options:* The $54 million buyout is probably not a $54 million buyout* Kelly was an awkward cultural fit for LSU. Did that affect his ability to do his job, or did it just speed up his downfall once he was flailing?* Speaking of that: Why couldn't the winningest coach in Notre Dame history get things revved up in a job where he thought he had more upside?* Congratulations to LSU AD Scott Woodward, whose ability to spend other people's money on blockbuster coaching flops is without parallel* The coaching carousel, shaping up to be the wildest ever, is on its way to a major mismatch between supply and demand* Why it's time for Woodward to eat his vegetablesProducer: Anthony Vito

The Assistant and Secretary join the SnailBoys to discuss the move from ground camping to trailers and campers. What do they like about this move? Is it the final answer, or what do they want to change? So many emotions in this episode, and now lots of work for the SnailBoys. Episodes with the Ladies Episode 50: The Secretary And Assistant Explain Camping Episode 51: SnailTrail4x4 Party Details and Toy Drive Shenanigans 150: The Ladies Are Taking Over The Show! 250: Camping Essentials That Guys Always Forget 350: Keep The Trip Moving (With The Ladies) 450: Off-Roading/Camping with Kids (Baby Tyler Jr.) 550: Dream Trips With The Wives Yokohama Tire Winners! Congratulations to A13XMONT, who won a set of tires from Yokohama for the 750 Apple Podcast reviews giveaway. Our next giveaway is when we reach 800 reviews; we are giving away an OnX Elite Membership. Go over to Apple Podcasts to leave your review now and become eligible to win. Call us and leave us a VOICEMAIL!!! We want to hear from you even more!!! You can call and say whatever you like! Ask a question, leave feedback, correct some information about welding, say how much you hate your Jeep, and wish you had a Toyota! We will air them all, live, on the podcast! +01-916-345-4744. If you have any negative feedback, you can call our negative feedback hotline, 408-800-5169. 4Wheel Underground has all the suspension parts you need to take your off-road rig from leaf springs to a performance suspension system. We just ordered our kits for Kermit and Samantha and are looking forward to getting them. The ordering process was quite simple, and after answering the questionnaire, we ensured we got the correct and best-fitting kits for our vehicles. If you want to level up your suspension game, check out 4Wheel Underground. SnailTrail4x4 Podcast is brought to you by all of our peeps over at irate4x4! Make sure to stop by and see all of the great perks you get for supporting SnailTrail4x4! Discount Codes, Monthly Give-Always, Gift Boxes, the SnailTrail4x4 Community, and the ST4x4 Treasure Hunt! Thank you to all of those who support us! We couldn't do it without you guys (and gals!)! SnailSquad Monthly Giveaway October Giveaway is with us, SnailTrail4x4. Since it's Gift Box Month, they are giving away a Gift Box to two lucky winners. The Gift Boxes are a fun time that happens two times a year in April and October, and this month's Gift Box is one you don't want to miss. Massive congratulations to Andrew Clampt for winning the Stellar Built September's giveaway with a trash bag. This isn't just a plain old trash bag; this is a high-quality version from Dobinsons USA. If you want a chance to win, you need to sign up as a SnailSquad member on Irate4x4.com Listener Discount Codes: SnailTrail4x4 -SnailTrail15 for 15% off SnailTrail4x4 MerchMORRFlate - snailtraill4x4 to get 10% off MORRFlate Multi Tire Inflation Deflation™ Kits4WheelUnderground - snailtrail 10% offIronman 4x4 - snailtrail20 to get 20% off all Ironman 4x4 branded equipment!Sidetracked Offroad - snailtrail4x4 (lowercase) to get 15% off lights and recovery gearSpartan Rope - snailtrail4x4 to get 10% off sitewideShock Surplus - SNAILTRAIL4x4 to get $25 off any order!Mob Armor - SNAILTRAIL4X4 for 15% offSummerShine Supply - ST4x4 for 10% offBackpacker's Pantry - Affiliate LinkLaminx Protective Films – Use the Link to get 20% off all products (Affiliate Link) Show Music: Midroll Music - ComaStudio Outroll Music - Meizong Kumbang

Get a shoutout on Congratulations: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠holler.baby/chrisdelia⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠