Podcasts about Cook

 In June of 1959, in the quiet town of Stettler, Alberta. Raymond and Daisy Cook along with their five young children were found brutally murdered. Their bodies stuffed into a grease pit beneath their own garage.  But the shocking part was who police believed committed the crime. Despite no hard evidence, police arrested Raymond Cook's eldest son from a previous marriage, Robert Cook.  He was charged with the murders and sentenced to death, becoming the last man ever executed in Alberta. Was Robert Cook truly guilty or was an innocent man sent to the gallows?  This is the story of the Cook family murders.    Check out our other shows!: Cryptic Soup w/ Thena & Kylee Strange & Unexplained True Crime Guys YouTube EVERYTHING TRUE CRIME GUYS:   https://linktr.ee/Truecrimeguysproductions True Crime Guys Music: True Crime Guys Music on Spotify OhMyGaia.com Code: Crimepine Patreon.com/truecrimeguys Patreon.com/sandupodcast Merch: truecrimeguys.threadless.com   Sources: https://en.wikipedia.org/wiki/Robert_Raymond_Cook Inside Canada's Most Controversial Family Murders | Robert Cook Family Murders Alberta's last hanged man: Robert Raymond Cook The Murder of The Cook Family https://www.youtube.com/watch?v=GvIy7ARPN5E https://people.com/robert-raymond-cook-family-murders-alberta-canada-11735020 https://provincialarchives.alberta.ca/static/interesting-cases/criminal-regina-cook.html https://www.reddit.com/r/TrueCrime/comments/1k3z8qh/in_1959_an_entire_family_in_alberta_canada_was/ 

Get your 10-minute fantasy football edge: Bob Harris & Mike Dempsey break down today's NFL news + what it means for your team.  

Dylan Coon and Nigel Dyson discuss Iowa State's season-opening victory as Tamin Lipsey made his season debut and Milan Momcilovic caught fire. Looking around the Big 12 and the highly-touted freshmen class across college basketball. Learn more about your ad choices. Visit megaphone.fm/adchoices

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Even Death Gets A Sequel. It's November! You know what that means... Giving Thanks Month is BACK! A whole month of Patron-picked movies! First up 2003's is FINAL DESTINATION 2 as requested by patron "Fush Yu Schlong". And joining us is our Crow Sister and regular guest Amanda Waltz! Kimberly's vision saves her and others from a horrific highway crash, but their survival triggers a relentless chain of fatal events. With time running out, they must unravel Death's plan before it claims them one by one. Also this week: "Fish Gooners", the curse of winning the lottery, and what's the deal with washcloths? All this--and a whole lot more--on this week's episode of NEON BRAINIACS!! "Hello, Clear. I've been expecting you." ----- Check out our Patreon for tons of bonus content, exclusive goodies, and access to our Discord server! ----- Final Destination 2 (2003) Directed by David R. Ellis Written by J. Mackye Gruber & Eric Bress Starring Ali Larter, A.J. Cook, Michael Landes, and Tony Todd ----- 00:00 - Intro & Opening Banter 32:22 - "The Shpiel" 56:40 - Film Breakdown 02:09:12 - Brain Bucket & Outro

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This week on The Heart & Hustle Podcast, Evie and Lindsey chat with the inspiring Madison Wetherill, the creative force behind "Cook at Home Mom", a food blog helping busy women and moms simplify healthy eating without losing their sanity. Madison dives into the real-life rhythms of meal planning, finding variety for picky eaters, and creating family-friendly dinners that actually fit into chaotic schedules. From using shared Notion boards to grocery delivery hacks and time-saving tips, Madison's approach shows that meal planning doesn't have to be overwhelming, it can be empowering and even fun! She shares honest advice on overcoming mom guilt, building sustainable habits, and her favorite go-to recipes (spoiler: chicken fried rice and tacos make the list). If you've ever found yourself staring into the fridge at 6 p.m. wondering what to make, this episode is your ultimate guide to planning, prepping, and cooking with joy and balance. Check Out and Follow Madison Wetherill: https://cookathomemom.com/ - Free 5 day meal plan for listeners: https://cookathomemom.com/show/ - Instagram: https://www.instagram.com/madisonwetherill/ --------------------------------- Download the Ghosting freebie: https://theheartuniversity.com/ghosting --------------------------------- Website Templates: www.theheartuniversity.com/website-templates --------------------------------- Check Out Our Course Library: https://theheartuniversity.com/courses --------------------------------- If you want to connect with us and other listeners in the Heart and Hustle community join our Facebook group here. --------------------------------- "PODCAST10" for 10% off anything from The Shop! www.theheartuniversity.com/shop --------------------------------- Follow along: www.instagram.com/mrslindseyroman www.instagram.com/evierupp www.instagram.com/theheartuniversity  

TJ Lateef might be more conducive to Dana Holgorsen's play calling.

Sometimes, the more complicated life gets, the easier it is for faith to be tucked into the corners instead of standing front and center. It's not that we ever mean for that to happen. It just seems like the busyness of schedules, chores, unexpected events, and the little emergencies that pop up, all have a way of crowding in. Before we realize it, our days are running us instead of us running our days. If you are struggling to find a way to incorporate  a little more faith in your simple life, then listen in and learn how to take the first step.Send us a textSupport the showThe Farm Wife (website)Let's Visit! (email)Amazon Shop PageGreat Products by The Farm Wife:The Simple Life WorkbookSimple Life Home Finance BundleThe Art of HomemakingFind other helpful Simple Life Products in The Farm Wife ShopDo you want to learn more about living a simple life? Then a great place to start is with the books in my Simple Life Series! Living a Simple Life on the Farm (my story) The Search for a Simple Life How to Cook a Possum: Yesterday's Skills & Frugal Tips for a Simple Life (don't worry – this isn't a cookbook!)Faith & a Simple Life FICTION The Strangers Room

Welcome to the Celestial Insights Podcast, the show that brings the stars down to Earth! Each week, astrologer, coach, and intuitive Celeste Brooks of Astrology by Celeste will be your guide. Her website is astrologybyceleste.com.  

Everything dies, baby that's a fact. The girls are in MOODS this week, but it's not the fault of Dynamite! It was a fun show, and we run through a discussion of OC's beautiful eyebags, Mox's campaign for a spot on the MLH award's commemorative choker, Kris Stat has a Stat Chat, and we close our hearts once again to FTR. We run through it preeeettttty fast though, because for our health and wellbeing? We play the dating game!(0:00) Chit Chat time(8:57) Death Riders, Darby, Conglom(29:22) Women's Tag Team Divis(31:17) Stat Chat(36:49) Hangman and Joe(53:04) Bucks and FTR(1:08:25) DCF Summit(1:13:23) A SPOOKY DATING GAMESupport this podcast at — https://redcircle.com/social-suplex-podcast-network/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

This week Tom & Zeus welcome back the late great KISS guitarist Ace Frehley's bandmate's, Ryan Spencer Cook & Jeremy Asbrock to remember Ace. The KISS Army is still in shock after losing Ace Frehley. Two people feeling this loss uniquely are Ryan & Jeremy, Ace's bandmates and friends. Ryan & Jeremy share their thoughts about Ace, the guitar legend and the man. They share stories and laughs with Tom & Zeus about their friend and hero, Ace Frehley. Before the guys join, Tom & Zeus share some of their own thoughts and opinions and RANTS. All of which are their own opinions. "I mean Ace fans are sharp!" - Ace Frehley God Bless Ace! To Purchase Shout It Out Loudcast's KISS Book “Raise Your Glasses: A Celebration Of 50 Years of KISS Songs By Celebrities, Musicians & Fans Please Click Below:   Raise Your Glasses Book   For all things Shout It Out Loudcast check out our amazing website by clicking below:   www.ShoutItOutLoudcast.com   Interested in more Shout It Out Loudcast content?  Care to help us out?  Come join us on Patreon by clicking below:   SIOL Patreon   Get all your Shout It Out Loudcast Merchandise by clicking below:   Shout It Out Loudcast Merchandise at AMAZON   Shop At Our Amazon Store by clicking below: Shout It Out Loudcast Amazon Store   Please Email us comments or suggestions by clicking below: ShoutItOutLoudcast@Gmail.com   Please subscribe to us and give us a 5 Star (Child) review on the following places below: iTunes Podchaser Stitcher iHeart Radio Spotify   Please follow us and like our social media pages clicking below: Twitter Facebook Page Facebook Group Page Shout It Out Loudcasters Instagram YouTube   Proud Member of the Pantheon Podcast click below to see the website: Pantheon Podcast Network Learn more about your ad choices. Visit megaphone.fm/adchoices

Cook continues to explore Te Ika a Māui, attempting to trade with Māori, getting into arguments with this crew and probably going blind by looking at the sun too much. You know, the usual.Check out the website and shownotes!Become a Patron! Hosted on Acast. See acast.com/privacy for more information.

Recipe6 chicken thighs, skin and bone removed 1 tablespoon oil 175g chopped leeks 2 carrots, peeled and finely sliced 1 onion finely chopped 25g butter 2 tablespoons oil 100ml white wine or dry cider 350ml chicken stock 75ml double cream 2 teaspoons Dijon mustard 2 stalks soup celery shredded Handful chopped parsley Heat the oil in a large frying pan until smoking hot. Season the chicken with salt and cook for 2 minutes on each side. Remove from pan and set aside. Add the butter to the pan and then add the leeks, carrots, soup celery and onions. Cook for a minute then add the wine. Cook for 2 minutes and add the stock. Return chicken to pan, place a lid on top and simmer for 20 minutes. Add the cream and mustard and simmer for 5 minutes. Add the parsley and check seasoning.

Welcome to Episode 189 of the Talking Disney Podcast.   In this episode, we talk about James's Disneyland 70th balloon experience in Las Vegas, Disney is celebrating America's 250th anniversary with special events and a new Soarin', plus much more. We visit Cody's corner and discuss how we would design the new Soarin' Across America. Finally, we continue our journey of watching and discussing the Disney-Pixar animated films, with Ratatouille. Thanks for listening! Like us on Facebook: @TalkingDisneyPodcast Follow us on X: @TalkingDisney Follow us on Instagram: @talkingdisneypodcast Follow us on TikTok: @talkingdisneypodcast Subscribe on YouTube: @TalkingDisneyPodcast Email us: talkingdisneypodcast@gmail.com Website: www.talkingdisneypodcast.com Check out The Disney Podcast Group on Facebook - www.facebook.com/groups/TheDisneyPodcastGroup 

Lamar Cook had his first hearing today, and more information has come out on him and Howie's wondering who did his background check.  Visit the Howie Carr Radio Network website to access columns, podcasts, and other exclusive content.

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

Vidcast:  https://www.instagram.com/p/DQdue_Pj68D/These sauna blankets overheat creating burn hazards for users. This recall includes all models with gray-faced control pads, including LP-BRMDYL-BLK, LP-BRMDYL-GRY, LP-BRMDYR-BLK, LP-BRMDYR-GRY, LP-BRMDYR-BLU, LP-BRMDYR-PNK, and LP-BRMDYR-PRPL. About 78,000 sauna blankets were sold exclusively online through Lifepro.com, Amazon.com, Walmart, QVC, and Dick's Sporting Goods between September 2022 and June 2025. Sop using and unplug these recalled sauna blankets. To receive a replacement, visit Lifepro's website at lifeprofitness.com/recall and follow the instructions to participate in the recall. Then dispose of the recalled blanket in accordance with your local disposal regulations. For more information, consumers can contact Lifepro Fitness at 1-888-491-1690 or email the company at recalls@lifeprofitness.com. https://www.cpsc.gov/Recalls/2026/Lifepro-Fitness-Recalls-Bioremedy-Infrared-Sauna-Blankets-Due-to-Risk-of-Burn-Injuries#lifepro #bioremedy #sauna #blanket #overheating #burns #recall

It's been a minute. Sorry for the long hiatus, but I'm back!Today, let's catch up on what's been happening.My new work.Sandwiches.Places I've been eating.Rosie's Burgers BridgelandPerfect Meat BowlCal's Noodle HutOrijins sneak peekKin Dee Street KitchenThanks for listening. I've missed you so much.If you wanna watch the videos for all these spots, follow me on Instagram @theaimlesscook or on TikTok @ricedaddyeatsPeace. Hosted on Acast. See acast.com/privacy for more information.

When insecurity takes over, most of us double down on self-improvement. But what if freedom doesn't come from focusing more on yourself - but less? In this powerful conversation, Dr. Alison and author of Free of Me and Gazing at God, Sharon Hodde Miller, discuss the promises and pitfalls of self-esteem culture - and why a bigger story of belovedness, stewardship, and connection sets us free.  We talk about how self-preoccupation doesn't improve self-esteem, why “just love yourself more” can reinforce the problem, and how beholding God (not abandoning yourself) recenters your life with humility and purpose. In this episode, we cover: Why self-focus can erode your confidence and joy The difference between self-esteem and self-preoccupation What it means to de-center yourself without losing your worth How wounds can masquerade as pride or insecurity The freedom that comes from remembering: you are not the hero of the story Get your hands on a copy of Sharon's books! You can find them here:

Benjamin and Chance react to a bevy of Bloomberg reports about Apple's future plans, from touchscreen Macs to ads in Apple Maps and a future OLED iPad mini. And in Happy Hour Plus, the 1X NEO robot makes waves with a launch that demonstrated perhaps the biggest divide between the hype and the reality of the product. Subscribe at 9to5mac.com/join. Sponsored by Framer: The only free design tool that brings your ideas to the web. Visit framer.com/design and use code HAPPYHOUR for a free month. Sponsored by Material Security: Material Security is transforming how companies protect their most critical cloud assets. Learn more and see how it works at material.security. Sponsored by Shopify: Grow your business no matter what stage you're in. Sign up for a $1 per month trial at shopify.com/happyhour. Hosts Chance Miller @chancemiller.me on Bluesky @chancehmiller@mastodon.social @ChanceHMiller on Instagram @ChanceHMiller on Threads Benjamin Mayo @bzamayo on Twitter @bzamayo@mastodon.social @bzamayo on Threads Subscribe, Rate, and Review Apple Podcasts Overcast Spotify 9to5Mac Happy Hour Plus Subscribe to 9to5Mac Happy Hour Plus! Support Benjamin and Chance directly with Happy Hour Plus! 9to5Mac Happy Hour Plus includes:  Ad-free versions of every episode  Pre- and post-show content Bonus episodes Join for $5 per month or $50 a year at 9to5mac.com/join.  Feedback Submit #Ask9to5Mac questions on Twitter, Mastodon, or Threads Email us feedback and questions to happyhour@9to5mac.com Links Apple Music PM to discuss recent features in Reddit AMA Original Reddit thread about the AMA iOS 26.1 release candidate now available with these changes Bloomberg: Apple planning huge MacBook Pro overhaul for as soon as next year Report: Apple preparing major display upgrade for three upcoming products New iPad mini could solve my biggest complaint Report: iPad Pro to gain vapor chamber cooling with M6 model Apple may introduce search ads to Apple Maps starting next year, per report I Tried the First Humanoid Home Robot. It Got Weird. | WSJ - YouTube 1X NEO Home Robot

As anyone in an area surrounded by larger animals might know, we're entering a season where it's harder to keep them at bay, and protect your handiwork from hungry mammals.Sarah and Josie have been hard at work finding what's most effective for keeping deer away, and in this episode of ‘grow, cook, eat, arrange', share their best advice on how you can fend off any unwanted visits from large mammals.In this episode, discover:Creative and practical ways to deter deer from your gardenWhich plants deer love to munch on, and the ones they tend to leave aloneHow drought, changing seasons, and garden design can influence deer behaviourProducts mentioned:Phlox drummondii grandiflora 'Creme Brulee'https://www.sarahraven.com/products/phlox-drummondii-creme-bruleeChard 'Bright Lights'https://www.sarahraven.com/products/chard-bright-lightsKale 'Redbor' F1https://www.sarahraven.com/products/kale-redbor-f1Chicory 'Variegato di Castelfranco'https://www.sarahraven.com/products/chicory-variegato-di-castelfrancoVerbena bonariensishttps://www.sarahraven.com/products/verbena-bonariensisFollow Sarah: https://www.instagram.com/sarahravenperchhill/Get in touch: info@sarahraven.comShop on the Sarah Raven Website: http://bit.ly/3jvbaeuFollow us on Instagram: https://www.instagram.com/sarahravensgarden/Order Sarah's latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest

Our guests are Mayumi Uejima-Carr and Debra Samuels. Mayumi is the President of TABLE FOR TWO USA https://usa.tablefor2.org/ and Debra leads the program content and curriculum development of TABLE FOR TWO USA's Japanese-inspired food education program. TABLE FOR TWO is a not-for-profit organization founded in Japan in 2007, initiated by the World Economic Forum's Young Global Leaders. Now its activities have expanded globally and have helped so many people through unique programs. For example, TABLE FOR TWO has offered those in need in the world over 100 million meals so far. Mayumi joined us in Episode #98 in October 2017 and talked about TABLE FOR TWO USA's mission and its valuable programs. In this episode, we will discuss TABLE FOR TWO USA's Wa-Shokuiku programs, which aims to educate kids about healthy diet, the importance of food education and how different it is between Japan and the U.S., the new cookbook for children that Mayumi and Debra recently published titled “Japanese Cooking with Kids: 50 Kid-Tested Recipes to Make Together!”, challenges educating children about food and much, much more!!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Roz Kinstler, Chair of the USDF Youth Programs Committee and Region 2 Representative to the USDF FEI Junior/Young Rider Committee, discusses the growth of youth programs and the importance of mentorship in developing future dressage riders. Next, Bailey Cook, USDF Faculty Member and leader at Megan's recent Teaching Seminar, shares her perspective on instructor education and the value of building strong teaching foundations within the sport. Finally, Ashley Rand-Torres introduces her exciting new equestrian apparel line, Macha Sports, and talks about designing functional, stylish clothing that meets the needs of today's riders.GUESTS AND LINKS DRESSAGE EPISODE 780:Co-Hosts: Reese Koffler-Stanfield and Megan McIssac | Instagram | FacebookGuest: Roz KinstlerGuest: Bailey Cook - Website | FacebookGuest: Ashley Rand-Torres - Website | Facebook | InstagramBook Club: Begin and Begin Again by Denny Emerson Dressage Radio Show: Website | FacebookPlease visit our sponsors, who make all this possible: Kentucky Performance Products, Chewy, and USRider!

Small breweries usually don't have the budget for a marketing person, let alone a team. What's it like to try to get word out about your brewery when your skillset doesn't include marketing and neither does your budget. The guys discuss marketing your brewery at a small scale. Cook like a pro with Made In Cookware. Follow United We Drink on their social media channels. BlueSky Instagram Facebook

Tonight we're chatting with Jeremiah Dylan Cook, author of A Mythos of Monsters and Madness which is out now. The book assembles thirteen loosely connected tales of terror from horror writer Jeremiah Dylan Cook.Jeremiah Dylan Cook is a horror writer whose work has been published by The NoSleep Podcast, Castle Bridge Media, Tales to Terrify, Ghost Orchid Press, The Lovecraft eZine, Hippocampus Press, Necronomicon Press, and Eye Contact. He won Purple Wall Stories February 2021 Writing Competition, and the Ligonier Valley Writers 2018 Flash Fiction Contest. He's the Managing Editor of New Pulp Tales. You can follow him on X @JeremiahCook1.Become a supporter of this podcast: https://www.spreaker.com/podcast/castle-of-horror-podcast--4268760/support.

We invite you to a three course meal in 2050, where climate breakdown has reshaped what and how we eat. Each of the courses is designed to provoke questions about the future of food through taste, visuals, and a bit of discomfort. It's a story about eating possible futures — and noticing which ones feel delicious, or unsettling. In this episode, we take you behind the scenes of how the meal came together. Bon appétit.For more info, transcript and resources, visit: https://tabledebates.org/podcast/episode91Want to share your reflections on the episode? Send us an email or voice memo to podcast@tabledebates.orgGuestsAnnie Faye Cheng, Cook, butcher and writerBryant Simon, History prof Temple UniversityLily Consuelo Saporta Tagiuri, Ecosystemic Designer and Eco-futuristEpisode hosted by Jack Thompson. Produced by Jack Thompson and Matthew Kessler. Edited and mixed by Matthew Kessler. Music by Blue dot sessions.

The American Lung Association, with WGN Radio, shines a light on three remarkable Chicago women leaders at the Breath of Motherhood Awards Dinner, presented by UChicago Medicine, at the Ivy Room on November 5th. Award recipient Mary Cook from Korn Ferry joined Lisa Dent to talk about the recognition she is receiving from ALA, her advice […]

News, Society & Culture and TV & Film - Sloan Hooks, Kristi Cook, and Studio71

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dylan Coon and Nigel Dyson are BACK to talk all things Cyclone and Big 12 hoops. Who are the new faces at Iowa State? Otz is breaking the cupcake schedule stereotype. Big 12 superlatives and more. Learn more about your ad choices. Visit megaphone.fm/adchoices

John Cook and Brentley Romine joined host Gary Williams during today's show. Romine led it off to talk about the East Lake Cup featuring some of the top collegiate men's and women's golf programs in the country and he talked about the finals of Northwestern vs. Oregon on the women's side and Virginia and Florida on the men's side as well as his current top 5 men's teams. Cook talked about his career and the college players of today. He also gave advice to parents that have elite level kids and also talked about how getting out on the course and playing holes is the ultimate data point. We concluded the show with our golf dogs of the week.

Send us a textMinor league veteran and Game Day Advising founder Mike Van Hise breaks down how teams can squeeze more revenue from the same building—without gutting budgets or fan experience. We talk menu engineering, speed vs. margin at concessions, season-seat strategy, staffing math, and a simple “3% better” rule that compounds into real profit. If you lead marketing, ticketing, or operations, this is a tactical roadmap you can use this homestand.Key Topics CoveredClarity over cuts: Why operational efficiency starts with knowing where money flows (and leaks), not slashing line items.Concessions that move: Menu simplification, bottles/cans vs. fountain, and designing for speed so fans buy twice, not once.Presentation = price: “Cook to order” stations (grill, tacos/nachos) that lift perceived value and per caps.Ticketing mix that protects you from weather: Targeting a 33/33/33 revenue blend (season seats / groups / singles) and pushing pre-sold to 55–66%.Season seats the right way: Focus on business buyers; don't waste cycles trying to jump a single-game fan to 70 games.Change management: Killing “this is how we've always done it” by building trust and showing a clear plan.Smart staffing: Use entry-gate data, cross-train roles, and cut idle time early to avoid morale hits later.The 3% Rule: Micro-efficiencies across 150–200 budget lines, vendor prepay discounts, and compounding gains.Per-cap wins: Right number of beer taps, local SKUs for pricing power, and distributor intel (what's actually selling).Fail small, learn fast: Encourage $100–$500 tests; avoid the $10,000 mistake. Keep a “Book of Bad Ideas.”Timestamps00:00 – Why operational efficiency = clarity, not cuts02:53 – Defining operational efficiency for sports teams06:01 – Concessions: menu design, SKUs, and speed vs. margin08:59 – Ticketing strategy: groups vs. season seats (and when to push each)11:57 – Overcoming “we've always done it this way”15:03 – Baseball's timing reality: build for 90–130 sec windows17:53 – Game entertainment efficiency (and why fireworks always work)20:56 – The “Book of Bad Ideas”: inventory, concerts, and learning loops21:21 – Over-prep vs. under-prep: where margins die23:22 – Culture: allow small mistakes; forbid big ones28:12 – The 3% improvement rule (and vendor discount plays)33:11 – Per-cap levers: cook-to-order, local beer, the right number of taps37:40 – What Game Day Advising actually does (and how to engage)Call to ActionBook a 30-minute consultation with Mike and the Game Day Advising team to map your top efficiency wins for next season.Check out Mike's article on season seat strategy and grab his full-club assessment overview. (Links in episode description.)Resources MentionedGame Day Advising – Operational efficiency, ticketing, F&B support (link)Season Seat Strategy article by Mike - (link)Sports Marketing Machine on LinkedInSports Marketing Machine on InstagramBook a call with Jeremy from Sports Marketing Machine

Our regular Easy Eats contributor Kelly Gibney is away so we've got the talented Olivia Galletly also known as The Hungry Cook, joining us. Today she's sharing her recipe for Cheats Ricotta & Leek Soufflé Fluffy and cheesy with tender and sweet leeks, this baked ricotta dish almost feels like a soufflé - without all the work. Great for a summer lunch or weeknight dinner. I like to serve it with a punchy green salad and grilled toast or boiled new potatoes.

Tired of Toxic Love? Let's Talk Breaking the Bare Minimum CycleWe're TIRED. Like… “pour me another drink and block his number” tired. This week, Kiki and Medinah are talking all things toxic love — from those “situationships” that drain your energy to the men who swear they're emotionally available but can't even text back.Our guest, comedian Kamilla Davis (@kdaviscomedy), joins us for some real and raw girl talk about love, loyalty, and the lies we tell ourselves to stay in bad relationships. We're laughing through the pain, unpacking manipulation disguised as “effort,” and getting honest about how to finally choose peace over potential.If you've ever felt stuck in something that looked like love but felt like labor, this one's for you. Tune in for laughs, healing, and a few hard truths about what it really means to stop entertaining the bare minimum.Chapters:00:00:02 - Intro: We're Tired, Sis00:01:14 - Host Catch-Up00:05:22 - Meet Kamilla Davis00:12:42 - Game Time00:20:09 - Luteal Phase Realness00:31:33 - The Dog Drama00:36:05 - Leftovers and Letdowns00:41:16 - When Love Feels Like Labor00:55:22 - Clean House, Clear Mind01:12:52 - Laugh Through the Pain

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3333: Vicki Cook and Amy Blacklock break down what really happens if you die without a will, highlighting how state laws, not your loved ones, could dictate who inherits your assets. From risking your partner being excluded to losing control over your children's guardianship, they explain why creating and updating a will is essential for protecting your legacy and easing the burden on those you leave behind. Read along with the original article(s) here: https://womenwhomoney.com/die-without-creating-will/ Quotes to ponder: "A will is an essential part of building a solid financial house and you'll likely need one to protect your assets and your loved ones." "When in doubt, seek legal advice to make sure your will is valid and you're protecting your heirs." "Having all your stuff organized is going to be a huge help to your loved ones, who will likely need to figure this stuff out during a very emotional time." Episode references: RocketLawyer: https://www.rocketlawyer.com Trust & Will: https://trustandwill.com Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode, host Kim Jones is joined by Ethan Cook, N2K's lead analyst and editor, for a deeper, more reflective conversation on cybersecurity regulation, privacy, and the future of policy. This episode steps back from the news cycle to connect the dots and explore where the regulatory landscape is heading — and why it matters. Ethan, who will join the show regularly this season to provide big-picture analysis after major policy conversations, shares his perspective on the evolving balance between government oversight, innovation, and individual responsibility. This episode of N2K Pro's CISO Perspectives podcast is brought to you by our sponsor, Meter. Meter provides a full-stack, enterprise-grade networking solution—wired, wireless, and cellular—designed, deployed, and managed end-to-end. From hardware to software, ISP to security, Meter delivers seamless, secure, and scalable connectivity for modern business environments. Learn more about Meter. Learn more about your ad choices. Visit megaphone.fm/adchoices

It's Episode 305 of the I'm Fat Podcast. This week, Rick Camp and Jay Zawaski are highlighting some of the great Halloween deals you can get, Rick successfully cooks a meal, and much more. YOUTUBE:⁠ ⁠youtube.com/c/imfatpodcast⁠⁠MERCH:⁠ ⁠imfatmerch.com⁠⁠SPONSORS:⁠ ⁠Frato's Culinary Kitchen⁠⁠ (use code IMFAT to save 10% on online orders),⁠ ⁠Mazda of Orland Park⁠⁠, Nik and Ivy Brewing Co. in LockportSUPPORT:⁠ ⁠https://podcasters.spotify.com/pod/show/im-fat-podcast/support⁠⁠

Southwest Michigan's Morning News podcast is prepared and delivered by the WSJM Newsroom. For these stories and more, visit https://www.wsjm.com and follow us for updates on Facebook. See omnystudio.com/listener for privacy information.

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3333: Vicki Cook and Amy Blacklock break down what really happens if you die without a will, highlighting how state laws, not your loved ones, could dictate who inherits your assets. From risking your partner being excluded to losing control over your children's guardianship, they explain why creating and updating a will is essential for protecting your legacy and easing the burden on those you leave behind. Read along with the original article(s) here: https://womenwhomoney.com/die-without-creating-will/ Quotes to ponder: "A will is an essential part of building a solid financial house and you'll likely need one to protect your assets and your loved ones." "When in doubt, seek legal advice to make sure your will is valid and you're protecting your heirs." "Having all your stuff organized is going to be a huge help to your loved ones, who will likely need to figure this stuff out during a very emotional time." Episode references: RocketLawyer: https://www.rocketlawyer.com Trust & Will: https://trustandwill.com Learn more about your ad choices. Visit megaphone.fm/adchoices

If you were making a film and one of your characters was a petulant manbaby who was obsessed with rules, spent half of the film in a costume store pretending to be Gandalf and could only become aroused by enforcing the rules of the local homeowners' association, you'd imagine that character would be the villain, right?Well, welcome to the Hallmark Channel's Haul Out the Halloween, where not only is this character, Jared, not the villain, he is also the romantic lead and deuteragonist, alongside his wife Emily. Emily and Jared live on Evergreen Lane, known as the most festive street in America, on account of how they go all in on Christmas decorations every year. But while they love Christmas, Halloween is banned because Emily got scared by a scarecrow once 25 years ago, and then her grandma died of unrelated causes several weeks later. But with the arrival of new spooky neighbours, played by Marnie and Kalabar Jr. from Halloweentown, the residents of Evergreen Lane decide that it might be ok to put up some plastic pumpkins this year, and still manage to turn it into a stressful ordeal because these people can't do anything right. Anyway, listen on for one of the most baffling films we've ever watched on this podcast, and enjoy!If you crave bonus episodes of Mom Can't Cook!, monthly livestream watchalongs, or a shoutout at the end of the show, remember to check out our Patreon at Patreon.com/extrahelpings.If you've watched Haul Out the Halloween and have your own thoughts, email them to us at momcantcookpod@gmail.com for a chance to have them read out on the show. Next time on Mom Can't Cook! we'll be watching 2005's Buffalo Dreams. See you then!This episode is bought to you by Uncommon Goods, who make holiday shopping stress-free and joyful, with thousands of one-of-a-kind gifts you can't find anywhere else. To get 15% off your next gift, go to uncommongoods.com/momcantcook - Don't miss out on this limited-time offer! Uncommon Goods. We're all out of the ordinary.This episode is also sponsored by Insert Coin Clothing! Visit insertcoinclothing.com and use code HALLMARKOFTHEBEAST for 10% off online orders. Codes are not applicable on charity items, bundles, gift cards, postage and some products at launch. Codes cannot be combined with other deals or promotions and are valid until the end of 2025.Thanks to Green Chef for making this episode possible. Make this fall your healthiest yet with Green Chef. Head to greenchef.com/50MOMCANTCOOK and use code 50MOMCANTCOOK to get fifty percent off your first month, then twenty percent off for two months with free shipping.Thanks also to sponsor HIMS! Try Hims' hair loss solutions by starting your free online visit today at hims.com/momcantcook.Contact Multitude for Advertising Inquiries: multitude.productions/adsCheck out the official Mom Can't Cook! store for sweet merch: momcantcookmerch.com and check out Mom Can't Cook! Extra Helpings for bonus episodes!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Week 8 Recap:

We get into the Canes victory over Stanford on Saturday, despite a convincing win and much to Leroy's chagrin Brittney is still not happy with their performance. Tobin can not let the show go on without letting EVERYONE that he loves Bobrovsky. Then it is time for our favorite Monday bit as Leroy gives out his Game Balls and Game Bums from the weekend… What the hell were those Canes uniforms and major props to the Dolphins defense.

Individually they were just like those guys who like to hang around the comic book shop and talk comics but together they form EMX! In this eXplicit, uncut and unedited episode of EMX we review Marvel Comics X-Men books of September 2025: Exceptional X-Men #13 Hellverine #10 Magik #9-10 Storm #12 Uncanny X-Men #20-21 Wolverine #13 X-Men #22 [RSS] Subscribe [RSS] EMX Subscribe [Apple Podcasts] Subscribe [Google Podcast] Subscribe All Podcasts Email: EMP@EarthsMightiestPodcast.com Website: http://www.EarthsMightiestPodcast.comFacebook Group: http://facebookgroup.earthsmightiestpodcast.com/Viet's Website: http://www.comedianviet.comThacher's Website: http://www.DemonWeasel.com

Today on our show:Commercetools CEO is out, so what's next?Bigcommerce partners with Paypal to improve monetizationWill the new Ulta Beauty marketplace cook?Shopify and Lovable Integration Shows a Fire and Motion Strategy- and finally, The Investor Minute which contains 5 items this week from the world of venture capital, acquisitions, and IPOs.Today's episode is sponsored by Mirakl.https://www.rmwcommerce.com/ecommerce-podcast-watsonweeklyThis podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

This Sunday is Let It Cook Sunday.  In service we celebrated Trunk or Treat winners, heard testimonies, received a new Covenant Member and heard Brenda  Wehrly, our Community Life Director, recap the previous 5 weeks of Pastor Michael's teachings. We also enjoyed an extended relational break, along with hearing what people are believing for in the next 20 years, and how to come prepared to Commitment Sunday next Sunday. Romans 12:1-2, Habakkuk 3:2

The world's most popular YouTuber, Jimmy Donaldson -— better known as MrBeast — is making a highly ambitious move into the financial sector. Donaldson's company, Beast Holdings, LLC, has filed a trademark application for “MrBeast Financial,” signaling plans to launch a mobile banking app and online services that could fundamentally reshape how his massive, young audience manages money. Florida Cook cuffed for stealing secret recipes from Doral restaurant Amazon Web Services crash causes $2,000 Smart Beds to overheat and get stuck upright Certain smart litter boxes can monitor our pets' habits and health, so putting a camera in our toilet bowls seems inevitable in retrospect. That's just what kitchen and bathroom fixture company Kohler has done for its new health and wellness brand, Kohler Health. Learn more about your ad choices. Visit megaphone.fm/adchoices

Jennifer Aniston (The Morning Show, Cook with Clydeo, Friends) is an Emmy and Golden Globe Award-winning actor. Jennifer joins the Armchair Expert to discuss the hidden messages in children's literature, why doing podcasts can be like waking up from anesthesia, and the bait and switch of her actor dad deciding to train as a doctor in Greece. Jennifer and Dax talk about her apocryphal encounter with producer Warren Littlefield at a gas station, the cultural significance of why the show would never hurt a Friend, and whether she's ever disguised herself to be anonymous to the outside world. Jennifer explains her contribution as a dog mother to the kids book universe, the balance she strikes in her character within the world of Morning Show, and why making people laugh becomes the salve that gets us through the world.Follow Armchair Expert on the Wondery App or wherever you get your podcasts. Watch new content on YouTube or listen to Armchair Expert early and ad-free by joining Wondery+ in the Wondery App, Apple Podcasts, or Spotify. Start your free trial by visiting wondery.com/links/armchair-expert-with-dax-shepard/ now.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.