Podcasts about Delafield

April 6, 2025 - Sunday PM Sermon   In this thought-provoking episode, we explore the journey of spiritual growth and purpose, inspired by the teachings of Deuteronomy. From the experiences of transitioning from Delafield to a greater mission, to the importance of utilizing our newfound spaces for greater teaching, we delve into the essence of faithful obedience and community building. Join us as we discuss how to avoid spiritual stagnation and keep our zeal alive, while considering the timeless principles handed down through generations as guides for our spiritual endeavors.   Duration 32:51

Your next chance to win is tomorrow at 7:20am!

Your next chance to win is tomorrow at 7:20am!

We had a lovely chat with Erin Clarke, from @Wellplated on Instagram and author of “Well Plated” and her new book, “Well Plated Every Day.” Scroll down for Erin's pumpkin gingerbread squares with spiced cream cheese frosting recipe.Cookbook Signing Event DetailsJoin Erin at ModernWell in Minneapolis on 10/30, 7:00pm-8:30pm, for her book signing event!  The Well Plated Cookbook, Erin Clarke, and Lee Funke of Fit Foodie Finds!Erin discusses her journey, from the influential blog Well Plated by Erin, to the creation of her popular cookbooks. You will sample one of Erin's delicious recipes – and leave with a signed copy of Well Plated Everyday (Books provided by Valley Bookseller)Thanks for reading Stephanie's Dish Newsletter! This post is public so feel free to share itErin shared her Pumpkin gingerbread squares recipe from her new book, “Well Plated Everyday,” to give you a taste of the deliciousness in its pages.Pumpkin gingerbread squares with spiced cream cheese frostingIngredients for the Cake1/2 cup packed dark brown sugar2 large eggs, at room temperature3/4 cup pure pumpkin puree (not pumpkin pie filling)1/2 cup canola oil, or melted and cooled coconut oil1/4 cup unsulfured molasses (not blackstrap)2 teaspoons ground cinnamon11/4 teaspoons ground ginger1/2 teaspoon unsweetened cocoa powder1/4 teaspoon ground nutmeg1/4 teaspoon ground cloves1/2 teaspoon kosher salt 1 small orange1 cup all-purpose flour1/2 cup white whole wheat flour or regular whole wheat flour1 teaspoon baking powder1/2 teaspoon baking sodaInstructions For the CakePlace a rack in the center of your oven and preheat to 350°F. Coat an 8 by 8-inch baking pan with nonstick spray. Line the pan with parchment paper so that two strips overhang opposite sides like handles.In a large bowl, whisk together the brown sugar and eggs until pale and foamy, about 1 minute. Add the pumpkin puree, oil, molasses, cinnamon, ginger, cocoa powder, nutmeg, cloves, and salt. Zest half of the orange directly into the bowl (about 1 teaspoon). Reserve the remaining orange to zest for the frosting. Whisk until smoothly combined.Sprinkle the all-purpose flour, white whole wheat flour, baking powder, and baking soda over the top. Whisk until combined and smooth, stirring only as long as needed to incorporate all the ingredients.Scrape the batter into the prepared pan and smooth the top. Gently tap the pan on the counter to remove any air bubbles. Bake the cake for 20 to 24 minutes, until it is puffed, the edges are starting to pull away from the pan, and a tester inserted into the center of the cake comes out clean. Use the parchment overhang to lift the cake onto a wire rack and let it cool completely.While the cake cools, make the frosting: In the bowl of a stand mixer fitted recipe and ingredients continueIngredients For the Spiced Cream Cheese Frosting6 ounces reduced-fat cream cheese, or Neufchâtel cheese, at room temperature2 tablespoons unsalted butter, at room temperature1 1/2 cups powdered sugar plus a few additional tablespoons as needed1/2 teaspoon orange zest (use the same orange from the cake)1/2 teaspoon pure vanilla extract1/8 teaspoon ground cinnamon or pumpkin pieInstructions for the frostingWith the paddle attachment or in a large mixing bowl with a hand mixer, beat together the cream cheese and butter at medium speed for 2 minutes or until very smooth and well combined. Add the powdered sugar, orange zest (zest from the reserved orange directly into the bowl), vanilla, cinnamon, and salt. Beat on low speed for 30 seconds, until the powdered sugar is pretty incorporated. Increase the speed to high and pro tips beat until smooth, creamy, and fluffy, 1 to 2 minutes more. If you'd like a stiffer, sweeter frosting, add two tablespoons of powdered sugar until your desired consistency is reached. Spread the frosting on the cooled cake. For easier cutting, transfer to the refrigerator for 20 minutes to allow the frosting to set up (or go for it). Slice into squares of desired size and enjoy. EPISODE TRANSCRIPTStephanie [00:00:16]:Welcome to Dishing with Stephanie's dish, the podcast where we talk to cookbook authors and people obsessed with food generally. I am here today with Erin Clark. Erin is well plated on Instagram. She's also a best selling author of the well plated cookbook and the soon to be well plated everyday cookbook. You are gonna be having an event in the Twin Cities in Stillwater. I'm so excited for you.Erin Clarke [00:00:42]:I am thrilled as well. Can't wait. I worked to live, Yeah. Yes. So I lived in the Twin Cities at the very beginning of my career. I worked for Target, their corporate headquarters, so I just have a really big soft spot for the area, and I'm really looking forward to being back there again.Stephanie [00:01:00]:And do you live in Milwaukee now?Erin Clarke [00:01:02]:I live in Milwaukee now. Yes.Stephanie [00:01:04]:Okay. Because my family is all from Milwaukee, and I was looking on your Instagram. You make Milwaukee look more fun than I recall because we've been all over, like, the third ward, and you found some hidden gems that I was like, oh, she knows her way around here.Erin Clarke [00:01:20]:Yeah. I moved there about 10 years ago kicking and screaming because I married a Wisconsin boy and he's from Milwaukee, so we ended up back there. And I, like, I loved the city so much. I was like, I don't understand why I'm moving to still be cold and still be in the Midwest to this, like, random city. Minneapolis is great. And then I just fell in love with it. Like, it just has there it there's so much to do. The city has grown so much even just since I have been there.Erin Clarke [00:01:46]:We've got a great food scene. People are friendly. You're right on, like, Michigan. Like, it really has a lot going for it.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Stephanie [00:01:52]:Yeah. I really my family is in Delafield, but we go into Milwaukee and spend a couple days during the holidays and during the summer. I really like it. So, okay. Well, you're on the verge. Is has your new cookbook come out yet? I imagine it's already out.Erin Clarke [00:02:08]:No. It is t minus 11 days. Not that I'm counting. I am absolutely counting every single day. Okay. I just cannot I'm just so giddy. I, like, cannot wait for people to have it in their hands. You are gonna have a 100 recipes in the book, but will you,Stephanie [00:02:20]:like, get people that maybe aren't familiar with your profile kinda what your point of view is?Erin Clarke [00:02:29]:Absolutely. So I grew up cooking and baking with my grandmothers in Kansas, like pure Midwest comfort food. And then after I graduated college and started living on my own, I realized that I wasn't going to be able to live on grandma's cinnamon rolls and cakes that she taught me to make. So I needed to learn how to cook, and that was where I really started going to farmers markets, like, really just kinda discovering the beauty of eating seasonally, which I feel like we talk about very, you know, it's just so, like, a part of the conversation now. But for me back then, it really wasn't. Like, in my family, like, corn and potatoes are the primary vegetables. So, you know, so I was trying to explore markets, learn how to cook, but I found myself to do this, like, really missing my grandmother's cooking. So I would call my grammy and be like, hey.Erin Clarke [00:03:18]:Like, can you tell me about, like, your recipe for enchiladas? And she would, like, in detail, tell me on the phone while I was taking notes. And then I started to think like, okay. Well, you know, I'm learning to cook. I'm trying to feed myself well. Maybe I can make grammy's enchiladas, but let's just do a couple of little swaps, like, that could make it healthier. Let's try it with Greek yogurt instead of sour cream. Let's try a whole wheat tortilla. And then around that time, a friend had encouraged me to start a food blog, and I was like, what is a food blog? Like, I this is very, like, OG days, and I ended up posting the recipe, and I had a few friends from high school make it and love it.Erin Clarke [00:03:57]:And they're like, hey. Do you have any other recipes? And I was like, yeah. Like, I do. And so that it that just, you know, kinda sharing the lightened up versions of my grandmother's dishes just sort of started me off, and I still, like, very much keep the midwestern sensibility and unfussiness with my recipes. So if I could describe them briefly, it would be their easy, healthy with, heavy emphasis on lightened up everyday comfort food.Stephanie [00:04:27]:Which is perfect. I mean, honestly, that's what I love. I'm kinda more on the comfort food side, but I feel equally as comfortable cooking with kale, you know, as I would, I don't know, corn and potatoes. Right? And justErin Clarke [00:04:42]:Yeah. And I think it's wonderful that people have gotten you know, those ingredients have gotten more main stream. And I really like the idea of finding ways to make healthy eating more accessible. So for example, in my cookbook, on my blog, I will not put an ingredient in there if it's gonna require you to go to a food store. I try to keep the spices, like, very streamlined. I get it. Like, we're all busy and sometimes you're not in the mood to cook. So how can we get to a result that's good for you faster, but it's still delicious? Because life is also just way too short for boring chicken breasts and rice, like, every single night of our lives.Erin Clarke [00:05:23]:So how can we have a little fun with it without, you know, making it a ton of work for ourselves either?Stephanie [00:05:30]:So how long have you had your blog then?Erin Clarke [00:05:34]:Going on 13 years.Stephanie [00:05:35]:I was gonna say it has to be about we've had a radio show about food for 15 years, and we kinda started right at the very beginning of, you know, food culture. And that was one of the lot of the bloggers were getting started. And do you still blog a lot, or are you kinda to the stage where you're repurposing recipes and relooking at some of your old content?Erin Clarke [00:05:57]:We are doing both. So I still publish about 3 new recipes a week to my blog, and then we're constantly going back especially to some of those older recipes and seeing, you know, if there are tweaks that we can do to make them better. At the beginning, I was the photographer with my, like, flip phone under the our, you know, awful, like, orange light in our kitchen. So some of those recipes, it's been fun to go back and spruce them up. And then as, you know, video has taken over social media and with me being the face of the brand, a lot of the we've been shooting videos with me in them, and that has actually been a ton of fun in the sense of just, like, rediscovering, you know, favorite recipes that I haven't made in years.Stephanie [00:06:37]:Yeah. And looking back on, what would you say are, like are there some that are you're known for or that are, like, your specialties?Erin Clarke [00:06:47]:I would say I definitely am known overall for 1 pot meals. Like, if I can one pot or one pan something, I will absolutely do it. Recent one that we did, and this is just top of mind because we did the video a couple of weeks ago, is a homemade version of Hamburger Helper. So I grew up, like, Hamburger Helper House all the way, and there's still something, like, very nostalgic and comforting about it. Except, I mean, this will sound hysterical to describe it this way, but it is a gourmet Hamburger Helper. There's just I always like to find, like, just a couple of little things that you can tweak. You know, first of all, it's from scratch. It's easy.Erin Clarke [00:07:24]:You don't need the box. And I add a little bit of hot sauce and a little bit of Dijon mustard. You cook everything together in the same pot so that as the pasta cooking liquid reduces and the pasta releases those starches, it makes this really, like, luscious silky sauce without the need for any cream, and everyone loves this recipe. My husband loves it. My nieces love it from Yeah. My nieces that are the age from, like, 4 to 6. They all love this hamburger helper. Like, it's something that the whole family can really sit down and enjoy.Stephanie [00:07:55]:I love it. And you really do have a very distinct point of view in how you're thinking about your individual recipes. So I'm guessing you don't have za'atar in any of your ingredients.Erin Clarke [00:08:07]:I don't. Even though I personally love za'atar I do too. You know, I love it. I cook with it at home, but I recognize that, like, every single person doesn't have the spice cabinet that I have. So while I'll do, you know, Middle Eastern inspired dishes, and I love to travel so a lot of my dishes are inspired by my travels, I try to do it in a way that brings it home to the Midwest and makes it just as attainable for people as possible.Stephanie [00:08:34]:Right. Where is the last place that you traveled to, just out of curiosity?Erin Clarke [00:08:39]:We spent a month in France this spring, which was just wonderful. I never I speak pretty good French, and I you know, you just have to go back to practice. Yeah. Really purely academic.Stephanie [00:08:53]:Where did you go? What region?Erin Clarke [00:08:55]:So each time we go, we try to visit a different region. This time we did Alsace, which is right on the German border, and it is just right out of a fairy tale. It's the some of the little villages around there are what inspired Walt Disney to design Belle's hometown in Beauty and the Beast. And it really was it was like stepping into a storybook. It was just so charming.Stephanie [00:09:19]:Are you able to as a content creator, are you able to take, like, a month off and fully unplug, or are you just working remotely? How does that work for you? Because I imagine you've got a team at this point.Erin Clarke [00:09:32]:I do. I have a wonderful team. They're just fantastic. Like, well plated would not be able to offer the content that we do without them. And I think that they would probably be more okay with me unplugging than I am okay with myself being totally off. You know, and this is just the reality of being a small business owner. Like, for us, even getting a full day off on the weekend is really, really challenging. And you kind of it kind of bites you the next day, you know, or Monday wouldn't get back.Erin Clarke [00:10:02]:I'm trying to be a little better about finding at least one day where we don't do any work. So even when we travel, we are always checking in. We put in a few hours here and there. We're often creating content while we're out there. But I also just view it as, like, wow. How cool is it that I get to yes. You could view it as, like, I'm in France and I'm working.Stephanie [00:10:22]:Yeah.Erin Clarke [00:10:22]:I view it as, like, how cool I can go to France while I work.Stephanie [00:10:26]:Yeah. And it is really like a change in lifestyle. Like, the creative culture has created so much flexibility for so many people. Do you get caught up and worried about, like, the algorithms and when things change and traffic goes down, and are you always kinda chasing that?Erin Clarke [00:10:43]:I mean, we are chasing it in the sense that, you know, it is our livelihood. Like, my site depends on traffic, and that traffic primarily for us comes from Google search. So I'm constantly, like, reading articles, trying to stay up to date. At the same time, ranking a friend of mine described it as, like, checking your rankings is, like, standing on the scale every single day. Don't do it. Just overall, you know, we're always looking for healthy growth, and the truth is, like, you are constantly you win some, you lose some. This is a particularly challenging time for online content creators just with AI. You know, no one is really certain of what what that's gonna lead to.Erin Clarke [00:11:29]:You're seeing AI appear in search results where independent content creators like myself and my peers used to have our recipes appear. Now it's AI. And just over really, especially the last 5 years, I feel like it's gotten supersaturated. And so Google is sorting through what's quality content and what's not. And so there's less there's just overall there's just less space to go around, and there's less content than ever. Or excuse me, less space to go around and more content than ever.Stephanie [00:12:01]:And this idea of low quality is sort of a you know, to get to these advertising tiers, people need to have high quality content. Google's just like, oh, we spotted some low quality content. And you're just like, what? Like, help me figure this out. I so many people have been caught in that kind of trap of trying to grow and not really getting direction very much from Google. And it is just changing the game, I think. And then I wonder, like, okay. As creatives, we're gonna find the next thing. Right? So is it like, I'm seeing a lot of people you mentioned video.Stephanie [00:12:39]:I'm seeing a lot of people on YouTube creating their own TV shows. I'm seeing substacks. Is that something that you're exploring? Any of those other alternative avenues?Erin Clarke [00:12:50]:It's one of those things where, like, if I could clone myself, I would try to do them all. Substack, I think, is really fun and intriguing to me because it gives people a way to directly support at a very affordable rate their favorite authors, creators. For us, I've but I feel like a key to making that work is to offer content that you can't get anywhere else without paying. Currently, Well Plated is free for readers to access, and we don't really have the capacity to create additional free content on top of that. So kind of the way that we have structured our strategy is to give away as much as possible. Not only are the recipes free, we do free meal plans. And my hope is that we'll make Well Plate as a resource for you and make it the place that you wanna go. And then, you know, for now, if by cultivating that loyal reader base, that can kind of be a foundation of our business that's not subject to algorithms.Stephanie [00:13:51]:Yeah. Like maybe creating modules or workbooks or, PDF content that can be about, you know, the top 30 things you need to have in your pantry and blah blah blah.Erin Clarke [00:14:03]:Mhmm. Yeah. We're always looking to offer resources right now. We're working on putting together updated super comprehensive Thanksgiving guide that gives you the realistic week of Thanksgiving prep list, not the like I mean, yes. It would be great. I know I can pre freeze pie crust 3 months in advance. I am not freezing my Thanksgiving pie crust 3 months in advance. I'm just not that person.Erin Clarke [00:14:26]:I admire that person. I'm not that person. So what say we start on Sunday. Like, how can we really get this done? Yeah. How are we gonna streamline our shopping list? Like, I'm always looking for ways to provide value. So we're really excited about that PDF that'll be coming out here at the end of the month.Stephanie [00:14:41]:How many people do you cook for at Thanksgiving?Erin Clarke [00:14:45]:I'm very spoiled on Thanksgiving day, and then I get to go to my mom's house. And she and my stepdad are fabulous cooks and take off, like, 2 days of work. And the turkey is like a masterpiece. But for about the last now going on almost oh my gosh. How many years has it been? Now going on almost 15 years, I've been hosting Friendsgiving. Oh, yeah. At its smallest, it was probably about 7 people. At 1 year, we got up to 35 people.Erin Clarke [00:15:12]:Now we're kind of somewhere in the sweet spot with around 20. So that every year is just really just it's like chaos, but in the most fun way. Now that, you know, when it started out, it was all adults. We set nice tables. Now my friends have families, so you have kids, like, running around all over the place.Stephanie [00:15:29]:Right. Do you do it at a certain time a year, or do you do it in the month of November? Some people I know do, like, it in February and call it febsgiving.Erin Clarke [00:15:38]:That's well, with how crazy busy holidays are, I completely understand. And, like, let's be honest, there's not that much to look forward to for most of February March holiday wise. We do we do November. So I guess I'm just lucky because I get I love Thanksgiving food. I'm like, this is great that I get to eat this more than once. I'm gonna eat it for Thanksgiving, and then I'm gonna go home and I'm gonna eat it on the actual holiday.Stephanie [00:16:01]:Yes. Super delicious. Okay. So let's talk a little bit more about your book. Like, do you have it organized in any certain way?Erin Clarke [00:16:09]:Yes. So I like to and I know cookbooks all take different approaches, and it's kind of fun to see how different cookbook authors differentiate things. For me, I think it's just like, I'm a very traditional cookbook girl in the sense of the organization. So, you know, we start out with breakfast, have appetizers and drinks, salads, and then the main dishes are really the meat and potatoes of the book, pun intended. Just because that is where I know that people need the most help. Like, everyone has to cook dinner. So having a robust assortment of recipes and then organizing those well is really important to me. So we actually ended up breaking the main dishes down into 3 different categories.Erin Clarke [00:16:55]:So there's an entire chapter that's just pure one pot meals. One pot, one pan. Boom. We have a chapter, that's mostly focused on lightened up comfort food. And then we have this 3rd chapter that I did not intentionally set out to make it a vegetarian chapter just because I never want vegetarian food to feel lesser than or like it needs to get singled out. But we just ended up with this really wonderful collection of vegetarian dishes. They're also pretty heavily globally inspired that ended up being their own chapter as well. So we call those the veggie mains with all the flavor.Erin Clarke [00:17:31]:And then you've got your, you know, your soups, your sides, and, of course, your sweets.Stephanie [00:17:36]:How do you find, like so you have a team of people. How do you find them? Do you just advertise for them and interview just like a normal company would?Erin Clarke [00:17:46]:It's really hard. It's really hard to find good people. Like, I feel incredibly lucky. I've worked with most of my team for 5 years or longer. Some of it has been word-of-mouth. You know, like, other bloggers will work with someone and say, hey. You know, my social media person you know, I might reach out to a friend and say, hey. I'm really looking for someone to help me with my Facebook.Erin Clarke [00:18:08]:And, you know, friends will generously say, like, hey. My social media manager is great. Why don't you reach out to her? You know, some of it has been we went through our when we hired our first full time employee, we did the whole post on Indeed, like, a really rigorous application interview process. And I actually ended up finding Brenna, our first employee, because I posted on my Instagram. And so she reached out, applied through Indeed, you know, and we'd really went through that formal process. But it is truly time consuming and exhausting. Yeah. It's hard.Erin Clarke [00:18:38]:And I think every business I don't exhausting. Yeah. It's hard. And I think every business, I don't find myself unique in that way. And I think the first hire or the first couple are also reallyStephanie [00:18:46]:hard because you're probably getting to the point where you can monetize some things, but it, like, takes money to make money, and it takes more hands to make money. SoErin Clarke [00:19:01]:Mhmm.Stephanie [00:19:02]:How did you feel like you knew when that time was right?Erin Clarke [00:19:07]:When I just could not it just got to a point where I either had to be we either needed to hire someone or we needed to be okay with doing a lot less.Stephanie [00:19:18]:Yeah.Erin Clarke [00:19:18]:And I just could not you know, at that point, I had managed to outsource, you know, the recipe photography, the social media, But I really was so burned out, and I was like, I can't you know, I love what I do, but I can't do it at the right capacity. And I'm not enjoying my life. So how do I find someone that I really want to invest in? And invest is the word to use because as you said, it is not cheap to hire someone. Not only to pay, you know, if you wanna hire someone good, they deserve a great wage.Stephanie [00:19:51]:Yep.Erin Clarke [00:19:51]:And then also even expenses like setting up a 401 k, kind of thinking through some of those pieces. Like, that is administratively very time consuming, and it is costly. But it's worth it. Like, I that was, you know, one of the best decisions I've ever made for my business.Stephanie [00:20:08]:And things like health care. I mean, if you are employing people full time, they want benefits.Erin Clarke [00:20:14]:Yeah. Exactly. And you can choose not to offer benefits, but then you're not gonna get the quality of candidates that you're looking for. And also just personally, for me, like, building a company where I can provide benefits for people, like, that's something that I'm proud of and that we wanna be able to offer.Stephanie [00:20:31]:Yeah. It's funny that you mentioned that because I had a business before getting I'm mostly a broadcaster who happens to write some cookbooks that are regionally based. But before being a broadcaster, I did have a small business, and I was really proud of the fact that we always offered health care. Like, it just felt like, businesses. I didn't it's not the business's job, but it is the way our society is set up. So if that's the way it's gonna be, then let's participate. Let's do it. Let's take care of our employees.Stephanie [00:21:00]:At some point, I wish that everyone could have a single payer health care system and just pay into it, but that's my utopian fantasy as a freelancer out here still, you know, paying for health care on the open market. It's not cheap.Erin Clarke [00:21:13]:No. It's not. It's really challenging.Stephanie [00:21:15]:I know. And that someday we're all gonna get together. Like, there's a 150,000 creatives just in the state of Minnesota all buying independent health care. It'd be cool if we could find some way to all band together and bring everyone else's cost down too. Right?Erin Clarke [00:21:29]:Yeah. I love it. Yeah.Stephanie [00:21:32]:Can you tell me some of your favorite cookbooks? Like, do you, like, even look at cookbooks anymore, or are you just so focused on your own?Erin Clarke [00:21:41]:No. I just love cookbooks. I read cookbooks like people read novels, which is why, you know, if you read my first cookbook and my second one when it comes out, like, the writing is incredibly personal to me. I pour, like, so much of myself into that because food you know, the recipes need to work. They need to be rock solid. That's the number one thing with a cookbook. And we work incredibly, incredibly diligently on that. My whole team does.Erin Clarke [00:22:06]:But from there, like, I just want a cookbook with some personality.Stephanie [00:22:10]:Yeah.Erin Clarke [00:22:10]:And so, like, I just find it so inspiring to hear both the food, hear the stories. And then I can say, like, anyone can post a recipe online, and I absolutely stand behind the quality of the well plated recipes that we do online. But there is something special and a higher standard about a cookbook that, there it's just, like, sacred to me. Like, I feel like you're, like, getting a a piece of someone. And I have a lot a lot of cookbooks. I joke, but it's not it's actually quite true that Ina Garten taught me how to cook when I started. When I started my blog, my husband was in law school. We were on a budget.Erin Clarke [00:22:49]:Like, we were not going out to eat, And he had a voracious appetite. So I was like, okay. I gotta figure out how to cook food that tastes good because we enjoy you know, that we'll enjoy eating that, you know, makes a decent enough quantity to feed him, like, start hosting friends. And so I just checked out Ina's cookbooks from the library and would read them and, you know, work my way through them. So from there so the foundation of my grandmother's and then, like, moving on to Ina Garten.Stephanie [00:23:19]:Yeah.Erin Clarke [00:23:19]:Some of the and then I also, you know, now that I am a professional recipe developer, I also have taken lessons from the way that some of the best of the best write their recipes. So one person that always comes in mind to me is Dori Greenspan. I just think she has this beautiful way of writing recipes, and she's kind of who I learned. Like, don't you can't just don't just tell me the time on the stove. I need you to tell me what it smells like. I need you to tell me, you know, if the color's golden. Like, how do we appeal to all of these different senses to make people feel really confident? And that confidence aspect is really important to me too. So I want you to feel good the entire time you're making my recipe, not just be, like, pleased at the end that it turned out.Erin Clarke [00:24:04]:So, you know, if you're making a cake batter and it looks curdled, I'm gonna tell you it will it looks curdled. It'll be fine. And I feel like I picked some of that up from Dory Greenspan as well.Stephanie [00:24:17]:Oh, wow. Those are some of my heroes too. So it's fun to hear you say that. Have you I just started reading the Ina Garten memoir.Erin Clarke [00:24:24]:Oh, I'm listening to it. I'm about a third of the way through. It's just delightful.Stephanie [00:24:28]:I know. She's so great. I does she read it? I probably should have listened because I just find her so she's so funny.Erin Clarke [00:24:36]:She really is. Yeah. She it's just it's delightful.Stephanie [00:24:39]:Yeah. Okay. So people can come to your you can do a reading. You're gonna be at Valley Booksellers in Stillwater on October 13th.Erin Clarke [00:24:48]:We are doing the event at Modern Well. So it's in partnership with Valley. So it's in Minneapolis, and I will have a partner in conversation, Leigh Funke, from Fit Foodie Finds, who is a friend and just, like, a rock star food blogger who is also based in the Twin Cities. So she graciously agreed to do a q and a with me. We'll be having some snacks passed out from the book. It's just gonna be a really funny thing of conversation. Of course, everyone will leave with a signed copy of the book, and I'm just so looking forward to having that in person connection.Stephanie [00:25:23]:Yes. I'll go ahead and put a link for tickets in the show notes. I'm gonna bump up when I, release this podcast so that people have time to get tickets. It was super nice to talk with you and to meet you. I'm excited about your book. I have followed you on Instagram, so it's fun to get a chance to talk with you. And I loved hearing how thoughtful you are about your point of view on the recipes. It really shows in the work that you do.Stephanie [00:25:49]:You're doing a really goodErin Clarke [00:25:51]:job. Thank you so so much. That really just means a lot. I can't overstate how much that means because sometimes you just feel I mean it's hard.Stephanie [00:25:59]:You're in the void.Erin Clarke [00:25:59]:It's hard. It's a lot of work. Yeah. Mhmm.Stephanie [00:26:01]:Absolutely. Alright, Erin. It's great. Good luck with the book and I maybe we'll see you at Modern Well. Who knows?Erin Clarke [00:26:08]:Yeah. I hope so. It was great meeting you.Stephanie [00:26:10]:Okay. Thanks, Sarah.Erin Clarke [00:26:11]:Thanks again. 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

We had a lovely chat with Erin Clarke, from @Wellplated on Instagram and author of “Well Plated” and her new book, “Well Plated Every Day.” Scroll down for Erin's pumpkin gingerbread squares with spiced cream cheese frosting recipe.Cookbook Signing Event DetailsJoin Erin at ModernWell in Minneapolis on 10/30, 7:00pm-8:30pm, for her book signing event!  The Well Plated Cookbook, Erin Clarke, and Lee Funke of Fit Foodie Finds!Erin discusses her journey, from the influential blog Well Plated by Erin, to the creation of her popular cookbooks. You will sample one of Erin's delicious recipes – and leave with a signed copy of Well Plated Everyday (Books provided by Valley Bookseller)Thanks for reading Stephanie's Dish Newsletter! This post is public so feel free to share itErin shared her Pumpkin gingerbread squares recipe from her new book, “Well Plated Everyday,” to give you a taste of the deliciousness in its pages.Pumpkin gingerbread squares with spiced cream cheese frostingIngredients for the Cake1/2 cup packed dark brown sugar2 large eggs, at room temperature3/4 cup pure pumpkin puree (not pumpkin pie filling)1/2 cup canola oil, or melted and cooled coconut oil1/4 cup unsulfured molasses (not blackstrap)2 teaspoons ground cinnamon11/4 teaspoons ground ginger1/2 teaspoon unsweetened cocoa powder1/4 teaspoon ground nutmeg1/4 teaspoon ground cloves1/2 teaspoon kosher salt 1 small orange1 cup all-purpose flour1/2 cup white whole wheat flour or regular whole wheat flour1 teaspoon baking powder1/2 teaspoon baking sodaInstructions For the CakePlace a rack in the center of your oven and preheat to 350°F. Coat an 8 by 8-inch baking pan with nonstick spray. Line the pan with parchment paper so that two strips overhang opposite sides like handles.In a large bowl, whisk together the brown sugar and eggs until pale and foamy, about 1 minute. Add the pumpkin puree, oil, molasses, cinnamon, ginger, cocoa powder, nutmeg, cloves, and salt. Zest half of the orange directly into the bowl (about 1 teaspoon). Reserve the remaining orange to zest for the frosting. Whisk until smoothly combined.Sprinkle the all-purpose flour, white whole wheat flour, baking powder, and baking soda over the top. Whisk until combined and smooth, stirring only as long as needed to incorporate all the ingredients.Scrape the batter into the prepared pan and smooth the top. Gently tap the pan on the counter to remove any air bubbles. Bake the cake for 20 to 24 minutes, until it is puffed, the edges are starting to pull away from the pan, and a tester inserted into the center of the cake comes out clean. Use the parchment overhang to lift the cake onto a wire rack and let it cool completely.While the cake cools, make the frosting: In the bowl of a stand mixer fitted recipe and ingredients continueIngredients For the Spiced Cream Cheese Frosting6 ounces reduced-fat cream cheese, or Neufchâtel cheese, at room temperature2 tablespoons unsalted butter, at room temperature1 1/2 cups powdered sugar plus a few additional tablespoons as needed1/2 teaspoon orange zest (use the same orange from the cake)1/2 teaspoon pure vanilla extract1/8 teaspoon ground cinnamon or pumpkin pieInstructions for the frostingWith the paddle attachment or in a large mixing bowl with a hand mixer, beat together the cream cheese and butter at medium speed for 2 minutes or until very smooth and well combined. Add the powdered sugar, orange zest (zest from the reserved orange directly into the bowl), vanilla, cinnamon, and salt. Beat on low speed for 30 seconds, until the powdered sugar is pretty incorporated. Increase the speed to high and pro tips beat until smooth, creamy, and fluffy, 1 to 2 minutes more. If you'd like a stiffer, sweeter frosting, add two tablespoons of powdered sugar until your desired consistency is reached. Spread the frosting on the cooled cake. For easier cutting, transfer to the refrigerator for 20 minutes to allow the frosting to set up (or go for it). Slice into squares of desired size and enjoy. EPISODE TRANSCRIPTStephanie [00:00:16]:Welcome to Dishing with Stephanie's dish, the podcast where we talk to cookbook authors and people obsessed with food generally. I am here today with Erin Clark. Erin is well plated on Instagram. She's also a best selling author of the well plated cookbook and the soon to be well plated everyday cookbook. You are gonna be having an event in the Twin Cities in Stillwater. I'm so excited for you.Erin Clarke [00:00:42]:I am thrilled as well. Can't wait. I worked to live, Yeah. Yes. So I lived in the Twin Cities at the very beginning of my career. I worked for Target, their corporate headquarters, so I just have a really big soft spot for the area, and I'm really looking forward to being back there again.Stephanie [00:01:00]:And do you live in Milwaukee now?Erin Clarke [00:01:02]:I live in Milwaukee now. Yes.Stephanie [00:01:04]:Okay. Because my family is all from Milwaukee, and I was looking on your Instagram. You make Milwaukee look more fun than I recall because we've been all over, like, the third ward, and you found some hidden gems that I was like, oh, she knows her way around here.Erin Clarke [00:01:20]:Yeah. I moved there about 10 years ago kicking and screaming because I married a Wisconsin boy and he's from Milwaukee, so we ended up back there. And I, like, I loved the city so much. I was like, I don't understand why I'm moving to still be cold and still be in the Midwest to this, like, random city. Minneapolis is great. And then I just fell in love with it. Like, it just has there it there's so much to do. The city has grown so much even just since I have been there.Erin Clarke [00:01:46]:We've got a great food scene. People are friendly. You're right on, like, Michigan. Like, it really has a lot going for it.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Stephanie [00:01:52]:Yeah. I really my family is in Delafield, but we go into Milwaukee and spend a couple days during the holidays and during the summer. I really like it. So, okay. Well, you're on the verge. Is has your new cookbook come out yet? I imagine it's already out.Erin Clarke [00:02:08]:No. It is t minus 11 days. Not that I'm counting. I am absolutely counting every single day. Okay. I just cannot I'm just so giddy. I, like, cannot wait for people to have it in their hands. You are gonna have a 100 recipes in the book, but will you,Stephanie [00:02:20]:like, get people that maybe aren't familiar with your profile kinda what your point of view is?Erin Clarke [00:02:29]:Absolutely. So I grew up cooking and baking with my grandmothers in Kansas, like pure Midwest comfort food. And then after I graduated college and started living on my own, I realized that I wasn't going to be able to live on grandma's cinnamon rolls and cakes that she taught me to make. So I needed to learn how to cook, and that was where I really started going to farmers markets, like, really just kinda discovering the beauty of eating seasonally, which I feel like we talk about very, you know, it's just so, like, a part of the conversation now. But for me back then, it really wasn't. Like, in my family, like, corn and potatoes are the primary vegetables. So, you know, so I was trying to explore markets, learn how to cook, but I found myself to do this, like, really missing my grandmother's cooking. So I would call my grammy and be like, hey.Erin Clarke [00:03:18]:Like, can you tell me about, like, your recipe for enchiladas? And she would, like, in detail, tell me on the phone while I was taking notes. And then I started to think like, okay. Well, you know, I'm learning to cook. I'm trying to feed myself well. Maybe I can make grammy's enchiladas, but let's just do a couple of little swaps, like, that could make it healthier. Let's try it with Greek yogurt instead of sour cream. Let's try a whole wheat tortilla. And then around that time, a friend had encouraged me to start a food blog, and I was like, what is a food blog? Like, I this is very, like, OG days, and I ended up posting the recipe, and I had a few friends from high school make it and love it.Erin Clarke [00:03:57]:And they're like, hey. Do you have any other recipes? And I was like, yeah. Like, I do. And so that it that just, you know, kinda sharing the lightened up versions of my grandmother's dishes just sort of started me off, and I still, like, very much keep the midwestern sensibility and unfussiness with my recipes. So if I could describe them briefly, it would be their easy, healthy with, heavy emphasis on lightened up everyday comfort food.Stephanie [00:04:27]:Which is perfect. I mean, honestly, that's what I love. I'm kinda more on the comfort food side, but I feel equally as comfortable cooking with kale, you know, as I would, I don't know, corn and potatoes. Right? And justErin Clarke [00:04:42]:Yeah. And I think it's wonderful that people have gotten you know, those ingredients have gotten more main stream. And I really like the idea of finding ways to make healthy eating more accessible. So for example, in my cookbook, on my blog, I will not put an ingredient in there if it's gonna require you to go to a food store. I try to keep the spices, like, very streamlined. I get it. Like, we're all busy and sometimes you're not in the mood to cook. So how can we get to a result that's good for you faster, but it's still delicious? Because life is also just way too short for boring chicken breasts and rice, like, every single night of our lives.Erin Clarke [00:05:23]:So how can we have a little fun with it without, you know, making it a ton of work for ourselves either?Stephanie [00:05:30]:So how long have you had your blog then?Erin Clarke [00:05:34]:Going on 13 years.Stephanie [00:05:35]:I was gonna say it has to be about we've had a radio show about food for 15 years, and we kinda started right at the very beginning of, you know, food culture. And that was one of the lot of the bloggers were getting started. And do you still blog a lot, or are you kinda to the stage where you're repurposing recipes and relooking at some of your old content?Erin Clarke [00:05:57]:We are doing both. So I still publish about 3 new recipes a week to my blog, and then we're constantly going back especially to some of those older recipes and seeing, you know, if there are tweaks that we can do to make them better. At the beginning, I was the photographer with my, like, flip phone under the our, you know, awful, like, orange light in our kitchen. So some of those recipes, it's been fun to go back and spruce them up. And then as, you know, video has taken over social media and with me being the face of the brand, a lot of the we've been shooting videos with me in them, and that has actually been a ton of fun in the sense of just, like, rediscovering, you know, favorite recipes that I haven't made in years.Stephanie [00:06:37]:Yeah. And looking back on, what would you say are, like are there some that are you're known for or that are, like, your specialties?Erin Clarke [00:06:47]:I would say I definitely am known overall for 1 pot meals. Like, if I can one pot or one pan something, I will absolutely do it. Recent one that we did, and this is just top of mind because we did the video a couple of weeks ago, is a homemade version of Hamburger Helper. So I grew up, like, Hamburger Helper House all the way, and there's still something, like, very nostalgic and comforting about it. Except, I mean, this will sound hysterical to describe it this way, but it is a gourmet Hamburger Helper. There's just I always like to find, like, just a couple of little things that you can tweak. You know, first of all, it's from scratch. It's easy.Erin Clarke [00:07:24]:You don't need the box. And I add a little bit of hot sauce and a little bit of Dijon mustard. You cook everything together in the same pot so that as the pasta cooking liquid reduces and the pasta releases those starches, it makes this really, like, luscious silky sauce without the need for any cream, and everyone loves this recipe. My husband loves it. My nieces love it from Yeah. My nieces that are the age from, like, 4 to 6. They all love this hamburger helper. Like, it's something that the whole family can really sit down and enjoy.Stephanie [00:07:55]:I love it. And you really do have a very distinct point of view in how you're thinking about your individual recipes. So I'm guessing you don't have za'atar in any of your ingredients.Erin Clarke [00:08:07]:I don't. Even though I personally love za'atar I do too. You know, I love it. I cook with it at home, but I recognize that, like, every single person doesn't have the spice cabinet that I have. So while I'll do, you know, Middle Eastern inspired dishes, and I love to travel so a lot of my dishes are inspired by my travels, I try to do it in a way that brings it home to the Midwest and makes it just as attainable for people as possible.Stephanie [00:08:34]:Right. Where is the last place that you traveled to, just out of curiosity?Erin Clarke [00:08:39]:We spent a month in France this spring, which was just wonderful. I never I speak pretty good French, and I you know, you just have to go back to practice. Yeah. Really purely academic.Stephanie [00:08:53]:Where did you go? What region?Erin Clarke [00:08:55]:So each time we go, we try to visit a different region. This time we did Alsace, which is right on the German border, and it is just right out of a fairy tale. It's the some of the little villages around there are what inspired Walt Disney to design Belle's hometown in Beauty and the Beast. And it really was it was like stepping into a storybook. It was just so charming.Stephanie [00:09:19]:Are you able to as a content creator, are you able to take, like, a month off and fully unplug, or are you just working remotely? How does that work for you? Because I imagine you've got a team at this point.Erin Clarke [00:09:32]:I do. I have a wonderful team. They're just fantastic. Like, well plated would not be able to offer the content that we do without them. And I think that they would probably be more okay with me unplugging than I am okay with myself being totally off. You know, and this is just the reality of being a small business owner. Like, for us, even getting a full day off on the weekend is really, really challenging. And you kind of it kind of bites you the next day, you know, or Monday wouldn't get back.Erin Clarke [00:10:02]:I'm trying to be a little better about finding at least one day where we don't do any work. So even when we travel, we are always checking in. We put in a few hours here and there. We're often creating content while we're out there. But I also just view it as, like, wow. How cool is it that I get to yes. You could view it as, like, I'm in France and I'm working.Stephanie [00:10:22]:Yeah.Erin Clarke [00:10:22]:I view it as, like, how cool I can go to France while I work.Stephanie [00:10:26]:Yeah. And it is really like a change in lifestyle. Like, the creative culture has created so much flexibility for so many people. Do you get caught up and worried about, like, the algorithms and when things change and traffic goes down, and are you always kinda chasing that?Erin Clarke [00:10:43]:I mean, we are chasing it in the sense that, you know, it is our livelihood. Like, my site depends on traffic, and that traffic primarily for us comes from Google search. So I'm constantly, like, reading articles, trying to stay up to date. At the same time, ranking a friend of mine described it as, like, checking your rankings is, like, standing on the scale every single day. Don't do it. Just overall, you know, we're always looking for healthy growth, and the truth is, like, you are constantly you win some, you lose some. This is a particularly challenging time for online content creators just with AI. You know, no one is really certain of what what that's gonna lead to.Erin Clarke [00:11:29]:You're seeing AI appear in search results where independent content creators like myself and my peers used to have our recipes appear. Now it's AI. And just over really, especially the last 5 years, I feel like it's gotten supersaturated. And so Google is sorting through what's quality content and what's not. And so there's less there's just overall there's just less space to go around, and there's less content than ever. Or excuse me, less space to go around and more content than ever.Stephanie [00:12:01]:And this idea of low quality is sort of a you know, to get to these advertising tiers, people need to have high quality content. Google's just like, oh, we spotted some low quality content. And you're just like, what? Like, help me figure this out. I so many people have been caught in that kind of trap of trying to grow and not really getting direction very much from Google. And it is just changing the game, I think. And then I wonder, like, okay. As creatives, we're gonna find the next thing. Right? So is it like, I'm seeing a lot of people you mentioned video.Stephanie [00:12:39]:I'm seeing a lot of people on YouTube creating their own TV shows. I'm seeing substacks. Is that something that you're exploring? Any of those other alternative avenues?Erin Clarke [00:12:50]:It's one of those things where, like, if I could clone myself, I would try to do them all. Substack, I think, is really fun and intriguing to me because it gives people a way to directly support at a very affordable rate their favorite authors, creators. For us, I've but I feel like a key to making that work is to offer content that you can't get anywhere else without paying. Currently, Well Plated is free for readers to access, and we don't really have the capacity to create additional free content on top of that. So kind of the way that we have structured our strategy is to give away as much as possible. Not only are the recipes free, we do free meal plans. And my hope is that we'll make Well Plate as a resource for you and make it the place that you wanna go. And then, you know, for now, if by cultivating that loyal reader base, that can kind of be a foundation of our business that's not subject to algorithms.Stephanie [00:13:51]:Yeah. Like maybe creating modules or workbooks or, PDF content that can be about, you know, the top 30 things you need to have in your pantry and blah blah blah.Erin Clarke [00:14:03]:Mhmm. Yeah. We're always looking to offer resources right now. We're working on putting together updated super comprehensive Thanksgiving guide that gives you the realistic week of Thanksgiving prep list, not the like I mean, yes. It would be great. I know I can pre freeze pie crust 3 months in advance. I am not freezing my Thanksgiving pie crust 3 months in advance. I'm just not that person.Erin Clarke [00:14:26]:I admire that person. I'm not that person. So what say we start on Sunday. Like, how can we really get this done? Yeah. How are we gonna streamline our shopping list? Like, I'm always looking for ways to provide value. So we're really excited about that PDF that'll be coming out here at the end of the month.Stephanie [00:14:41]:How many people do you cook for at Thanksgiving?Erin Clarke [00:14:45]:I'm very spoiled on Thanksgiving day, and then I get to go to my mom's house. And she and my stepdad are fabulous cooks and take off, like, 2 days of work. And the turkey is like a masterpiece. But for about the last now going on almost oh my gosh. How many years has it been? Now going on almost 15 years, I've been hosting Friendsgiving. Oh, yeah. At its smallest, it was probably about 7 people. At 1 year, we got up to 35 people.Erin Clarke [00:15:12]:Now we're kind of somewhere in the sweet spot with around 20. So that every year is just really just it's like chaos, but in the most fun way. Now that, you know, when it started out, it was all adults. We set nice tables. Now my friends have families, so you have kids, like, running around all over the place.Stephanie [00:15:29]:Right. Do you do it at a certain time a year, or do you do it in the month of November? Some people I know do, like, it in February and call it febsgiving.Erin Clarke [00:15:38]:That's well, with how crazy busy holidays are, I completely understand. And, like, let's be honest, there's not that much to look forward to for most of February March holiday wise. We do we do November. So I guess I'm just lucky because I get I love Thanksgiving food. I'm like, this is great that I get to eat this more than once. I'm gonna eat it for Thanksgiving, and then I'm gonna go home and I'm gonna eat it on the actual holiday.Stephanie [00:16:01]:Yes. Super delicious. Okay. So let's talk a little bit more about your book. Like, do you have it organized in any certain way?Erin Clarke [00:16:09]:Yes. So I like to and I know cookbooks all take different approaches, and it's kind of fun to see how different cookbook authors differentiate things. For me, I think it's just like, I'm a very traditional cookbook girl in the sense of the organization. So, you know, we start out with breakfast, have appetizers and drinks, salads, and then the main dishes are really the meat and potatoes of the book, pun intended. Just because that is where I know that people need the most help. Like, everyone has to cook dinner. So having a robust assortment of recipes and then organizing those well is really important to me. So we actually ended up breaking the main dishes down into 3 different categories.Erin Clarke [00:16:55]:So there's an entire chapter that's just pure one pot meals. One pot, one pan. Boom. We have a chapter, that's mostly focused on lightened up comfort food. And then we have this 3rd chapter that I did not intentionally set out to make it a vegetarian chapter just because I never want vegetarian food to feel lesser than or like it needs to get singled out. But we just ended up with this really wonderful collection of vegetarian dishes. They're also pretty heavily globally inspired that ended up being their own chapter as well. So we call those the veggie mains with all the flavor.Erin Clarke [00:17:31]:And then you've got your, you know, your soups, your sides, and, of course, your sweets.Stephanie [00:17:36]:How do you find, like so you have a team of people. How do you find them? Do you just advertise for them and interview just like a normal company would?Erin Clarke [00:17:46]:It's really hard. It's really hard to find good people. Like, I feel incredibly lucky. I've worked with most of my team for 5 years or longer. Some of it has been word-of-mouth. You know, like, other bloggers will work with someone and say, hey. You know, my social media person you know, I might reach out to a friend and say, hey. I'm really looking for someone to help me with my Facebook.Erin Clarke [00:18:08]:And, you know, friends will generously say, like, hey. My social media manager is great. Why don't you reach out to her? You know, some of it has been we went through our when we hired our first full time employee, we did the whole post on Indeed, like, a really rigorous application interview process. And I actually ended up finding Brenna, our first employee, because I posted on my Instagram. And so she reached out, applied through Indeed, you know, and we'd really went through that formal process. But it is truly time consuming and exhausting. Yeah. It's hard.Erin Clarke [00:18:38]:And I think every business I don't exhausting. Yeah. It's hard. And I think every business, I don't find myself unique in that way. And I think the first hire or the first couple are also reallyStephanie [00:18:46]:hard because you're probably getting to the point where you can monetize some things, but it, like, takes money to make money, and it takes more hands to make money. SoErin Clarke [00:19:01]:Mhmm.Stephanie [00:19:02]:How did you feel like you knew when that time was right?Erin Clarke [00:19:07]:When I just could not it just got to a point where I either had to be we either needed to hire someone or we needed to be okay with doing a lot less.Stephanie [00:19:18]:Yeah.Erin Clarke [00:19:18]:And I just could not you know, at that point, I had managed to outsource, you know, the recipe photography, the social media, But I really was so burned out, and I was like, I can't you know, I love what I do, but I can't do it at the right capacity. And I'm not enjoying my life. So how do I find someone that I really want to invest in? And invest is the word to use because as you said, it is not cheap to hire someone. Not only to pay, you know, if you wanna hire someone good, they deserve a great wage.Stephanie [00:19:51]:Yep.Erin Clarke [00:19:51]:And then also even expenses like setting up a 401 k, kind of thinking through some of those pieces. Like, that is administratively very time consuming, and it is costly. But it's worth it. Like, I that was, you know, one of the best decisions I've ever made for my business.Stephanie [00:20:08]:And things like health care. I mean, if you are employing people full time, they want benefits.Erin Clarke [00:20:14]:Yeah. Exactly. And you can choose not to offer benefits, but then you're not gonna get the quality of candidates that you're looking for. And also just personally, for me, like, building a company where I can provide benefits for people, like, that's something that I'm proud of and that we wanna be able to offer.Stephanie [00:20:31]:Yeah. It's funny that you mentioned that because I had a business before getting I'm mostly a broadcaster who happens to write some cookbooks that are regionally based. But before being a broadcaster, I did have a small business, and I was really proud of the fact that we always offered health care. Like, it just felt like, businesses. I didn't it's not the business's job, but it is the way our society is set up. So if that's the way it's gonna be, then let's participate. Let's do it. Let's take care of our employees.Stephanie [00:21:00]:At some point, I wish that everyone could have a single payer health care system and just pay into it, but that's my utopian fantasy as a freelancer out here still, you know, paying for health care on the open market. It's not cheap.Erin Clarke [00:21:13]:No. It's not. It's really challenging.Stephanie [00:21:15]:I know. And that someday we're all gonna get together. Like, there's a 150,000 creatives just in the state of Minnesota all buying independent health care. It'd be cool if we could find some way to all band together and bring everyone else's cost down too. Right?Erin Clarke [00:21:29]:Yeah. I love it. Yeah.Stephanie [00:21:32]:Can you tell me some of your favorite cookbooks? Like, do you, like, even look at cookbooks anymore, or are you just so focused on your own?Erin Clarke [00:21:41]:No. I just love cookbooks. I read cookbooks like people read novels, which is why, you know, if you read my first cookbook and my second one when it comes out, like, the writing is incredibly personal to me. I pour, like, so much of myself into that because food you know, the recipes need to work. They need to be rock solid. That's the number one thing with a cookbook. And we work incredibly, incredibly diligently on that. My whole team does.Erin Clarke [00:22:06]:But from there, like, I just want a cookbook with some personality.Stephanie [00:22:10]:Yeah.Erin Clarke [00:22:10]:And so, like, I just find it so inspiring to hear both the food, hear the stories. And then I can say, like, anyone can post a recipe online, and I absolutely stand behind the quality of the well plated recipes that we do online. But there is something special and a higher standard about a cookbook that, there it's just, like, sacred to me. Like, I feel like you're, like, getting a a piece of someone. And I have a lot a lot of cookbooks. I joke, but it's not it's actually quite true that Ina Garten taught me how to cook when I started. When I started my blog, my husband was in law school. We were on a budget.Erin Clarke [00:22:49]:Like, we were not going out to eat, And he had a voracious appetite. So I was like, okay. I gotta figure out how to cook food that tastes good because we enjoy you know, that we'll enjoy eating that, you know, makes a decent enough quantity to feed him, like, start hosting friends. And so I just checked out Ina's cookbooks from the library and would read them and, you know, work my way through them. So from there so the foundation of my grandmother's and then, like, moving on to Ina Garten.Stephanie [00:23:19]:Yeah.Erin Clarke [00:23:19]:Some of the and then I also, you know, now that I am a professional recipe developer, I also have taken lessons from the way that some of the best of the best write their recipes. So one person that always comes in mind to me is Dori Greenspan. I just think she has this beautiful way of writing recipes, and she's kind of who I learned. Like, don't you can't just don't just tell me the time on the stove. I need you to tell me what it smells like. I need you to tell me, you know, if the color's golden. Like, how do we appeal to all of these different senses to make people feel really confident? And that confidence aspect is really important to me too. So I want you to feel good the entire time you're making my recipe, not just be, like, pleased at the end that it turned out.Erin Clarke [00:24:04]:So, you know, if you're making a cake batter and it looks curdled, I'm gonna tell you it will it looks curdled. It'll be fine. And I feel like I picked some of that up from Dory Greenspan as well.Stephanie [00:24:17]:Oh, wow. Those are some of my heroes too. So it's fun to hear you say that. Have you I just started reading the Ina Garten memoir.Erin Clarke [00:24:24]:Oh, I'm listening to it. I'm about a third of the way through. It's just delightful.Stephanie [00:24:28]:I know. She's so great. I does she read it? I probably should have listened because I just find her so she's so funny.Erin Clarke [00:24:36]:She really is. Yeah. She it's just it's delightful.Stephanie [00:24:39]:Yeah. Okay. So people can come to your you can do a reading. You're gonna be at Valley Booksellers in Stillwater on October 13th.Erin Clarke [00:24:48]:We are doing the event at Modern Well. So it's in partnership with Valley. So it's in Minneapolis, and I will have a partner in conversation, Leigh Funke, from Fit Foodie Finds, who is a friend and just, like, a rock star food blogger who is also based in the Twin Cities. So she graciously agreed to do a q and a with me. We'll be having some snacks passed out from the book. It's just gonna be a really funny thing of conversation. Of course, everyone will leave with a signed copy of the book, and I'm just so looking forward to having that in person connection.Stephanie [00:25:23]:Yes. I'll go ahead and put a link for tickets in the show notes. I'm gonna bump up when I, release this podcast so that people have time to get tickets. It was super nice to talk with you and to meet you. I'm excited about your book. I have followed you on Instagram, so it's fun to get a chance to talk with you. And I loved hearing how thoughtful you are about your point of view on the recipes. It really shows in the work that you do.Stephanie [00:25:49]:You're doing a really goodErin Clarke [00:25:51]:job. Thank you so so much. That really just means a lot. I can't overstate how much that means because sometimes you just feel I mean it's hard.Stephanie [00:25:59]:You're in the void.Erin Clarke [00:25:59]:It's hard. It's a lot of work. Yeah. Mhmm.Stephanie [00:26:01]:Absolutely. Alright, Erin. It's great. Good luck with the book and I maybe we'll see you at Modern Well. Who knows?Erin Clarke [00:26:08]:Yeah. I hope so. It was great meeting you.Stephanie [00:26:10]:Okay. Thanks, Sarah.Erin Clarke [00:26:11]:Thanks again. 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

Your next chance to win is tomorrow at 7:20am or ticket info at 991themix.com

Your next chance to win is tomorrow at 7:20am or ticket info at 991themix.com

Os doy la bienvenida a un nuevo episodio de Librorum, en el que os cuento ¡sin spoilers! qué me ha aportado y cómo me lo he pasado leyendo Diario de una dama de provincias, de E.M. Delafield, publicada originalmente en 1930 y que nos trae a la actualidad y traducida al castellano por Patricia Antón, […] The post #195 DIARIO DE UNA DAMA DE PROVINCIAS, E.M. DELAFIELD first appeared on Sons Podcasts.

Send us a Text Message.Did you know that Noel Streatfeild's 1936 children's book Ballet Shoes is based on her earlier novel The Whicharts, a tawdrier and not-for-children “shadow twin” that was published five years prior? Find out why it's our favorite of the two in this week's episode with our guest, author and bookstagrammer Wendy-Marie Chabot. Discussed in this week's episode: Ballet Shoes by Noel StreatfeildThe Whicharts by Noel StreatfeildLittle Dancer Aged 14 by Edgar DegasMarie van GoethemWannabe: Confessions of a Failed Bibliophile by Badgwendel Anne of Green Gables by Lucy Maud MontgomeryDesert Island Discs on Noel StreatfeildYou've Got Mail (1998 film) Ballet Shoes (2007 TV movie) Umbrella Academy (2019- TV series)Lost Ladies of Lit episode on Louise Fitzhugh's Harriet the SpyThe Vicarage series by Noel StreatfeildAt Freddie's by Penelope FitzgeraldLost Ladies of Lit episode on E.M. Delafield's Diary of a Provincial LadyBlack Swan (2010 film)Ballet Shoes (1975 TV mini series)Pride and Prejudice (1995 BBC series)Six Weeks (1982 film) Dancing on My Grave by Gelsey KirklandSupport the Show.For episodes and show notes, visit: LostLadiesofLit.comDiscuss episodes on our Facebook Forum. Follow us on instagram @lostladiesoflit. Follow Kim on twitter @kaskew. Sign up for our newsletter: LostLadiesofLit.com Email us: Contact — Lost Ladies of Lit Podcast

Fall asleep tonight to a short story by E M Delafield. A vicar's family holidays in Devon. Support the podcast and enjoy ad-free and bonus episodes. Try FREE for 7 days on Apple Podcasts. For other podcast platforms go to https://justsleeppodcast.com/supportOr, you can support with a one time donation at buymeacoffee.com/justsleeppodIf you like this episode, please remember to follow on Spotify, Apple Podcasts, or your favourite podcast app. Also, share with any family or friends that might have trouble drifting off.Goodnight! Hosted on Acast. See acast.com/privacy for more information.

On this episode, I am joined by Brian Staude, one of the co-owners and trainers at F45 in Delafield and Brookfield.Brian and I cover:F45's backgroundWhat is F45 and what made Brian want to get involved with a F45 franchiseWhat are some common stumbling blocks with clients that hinder them from reaching their fitness goalsThe F45 Prodigy ProgramSome of the biggest challenges in the fitness industry he sees

Today we are joined by Kristin Khail a local personal trainer and nutritionist in the Delafield area. Kristin has been a life long athlete and exerciser that initially started in the business world before chasing her passion into nutrition and fitness.Today Kristin and I discuss:Her journey from corporate finance to a career in fitnessTips for new exercisers joining a gym for the first timeExercise advice for people with a weight loss goalNutrition tips for someone trying to lose weightWhat “healthy eating” actually meansWhy there is no “right” diet but the key to success is actually life style changes and habitsHer go to quick breakfastAnd much moreI really enjoyed this conversation with Kristin and I know you can learn a lot about nutrition and fitness from this episode.

Text, Email, Support the old guy!Current Work· President, ReasonIO – public speaking, philosophical counseling, tutorials, online classes, consulting· Editor, Stoicism Today 2016-2022, and team member of the Modern Stoicism organization· Adjunct Professor in Philosophy and Humanities, Milwaukee Institute of Art and Design· Content producer in my main YouTube channel – 3,000+ videos on thinkers, texts, and topics in philosophy – supported by crowdfunding through PatreonPast Work and Accomplishments of Interest:· Taught Philosophy, Religious Studies, Humanities, and Critical Thinking courses for 25 years, at Marquette University, Milwaukee Area Technical College, Milwaukee Institute of Art and Design, Marist College, Fayetteville State University, Ball State University, among others. Includes some teaching in maximum and medium security prisons· Public speaker – 300+ invited lectures and workshops at venues including universities and colleges, conventions, business organizations, companies, libraries, churches...· Philosophical counseling, tutorial, and consulting work – clients include corporate executives and leaders, CEOs of smaller and start-up companies, psychotherapists, psychologists, medical professionals, professors, lifelong learners, and students· Author of one book, editor of two books, dozens of academic articles, book chapters, and encyclopedia entries, many popular online writings· Videos in main YouTube channel have been viewed over 14.5 million times, for over 2 million hours (over 225 years) of timeEducational Background:· B.A. in Philosophy and Mathematics from Lakeland University (1994)· M.A. and Ph.D. from Southern Illinois University Carbondale (1997, 2002)· Faculty Fellowship, Erasmus Institute, Notre Dame University (2005)· Charles Chesnutt Library Fellowship (2009-2010)· Philosophical Counseling Training and Certification, American Philosophical Practitioners Association (2013)Visiting Scholar, European Graduate School, Saas-Fee Campus, Switzerland (2014)· Summer Research Residency, Institute for Saint Anselm Studies (2015)· LEAP Institute for Non-Profit Leaders, Kacmarcik Center for Human Performance (2023)Other Items of Note· Grew up in Wales, Delafield, and Waukesha, in Wisconsin in the 1970s and 1980s· Married to Andi Sciacca, who he met in high school. Has two children· Plays banjo and bass guitar· Reads classic Greek, Latin, German, and French and translates French and Latin works· Was a combat engineer in the US ArmyImportant Websites to Mention or Link To: · ReasonIO - https://reasonio.wordpress.com/ – my business · My main YouTube channel – https://www.youtube.com/user/gbisadler · Sadler's Lectures podcast - https://soundcloud.com/gregorybsadler · My Facebook author page – https://www.facebook.com/drgbsadler · My Twitter profile – https://twitter.com/philosopher70 · My Patreon site – https://www.patreon.com/sadler · My Substack - https://gregorybsadler.substack.com/Support the Show.Typically 7 hours are devoted to an episode. The research required to support some Conversations has included extensive reading.Please stay in touch, (I enjoy your emails and suggestions) recommend the podcast to others and support the show with a financial contribution.save.these.stories @gmail.comRecommend the podcast to others! Cheers!

Have you ever been to an upscale home and been struck by the countertop? Sometimes, picking out just the right stone can completely change the look of a room or, in some cases, an entire house. And when those luxury home builders are looking for just the right stone, they turn to my next guest, Fraun Delafield, with Allied Gallery.

Your next chance to win is tomorrow at 7:20am or ticket info at 991themix.com

Your next chance to win is tomorrow at 7:20am or ticket info at 991themix.com

Galen talks about the Bowling Green and Southcentral Kentucky weather, the Dad Rocks Facebook group and interviews Bowling Green, Ky., writer Benjamin Craig Long, author of the book, "Delafield: Confessions of a Boy From The Wrong Side of The Tracks" --- Send in a voice message: https://podcasters.spotify.com/pod/show/galen-smith3/message Support this podcast: https://podcasters.spotify.com/pod/show/galen-smith3/support

Episode 302 of the Cigar Hustlers Podcast covers a wide range of topics related to the cigar industry and recent developments. Here's a description of the episode along with the topics discussed:   In this episode, the Cigar Hustlers dive into some significant developments in the cigar world and the potential impact they may have. Here are the key topics covered: J.C. NEWMAN's American Speaker Cannon for 2024: The podcast delves into J.C. Newman's plans for the American Speaker Cannon in 2024. Explore the details and expectations surrounding this exciting project. United Kingdom's Tobacco Sales Ban Proposal: Learn about the United Kingdom's proposed ban on tobacco sales to individuals born after 2008. The hosts discuss the potential implications of this proposed ban on the cigar industry and consumers. Aladino Sumatra Heads to Stores: JRE Tobacco Co. recently started shipping its latest blend, the Aladino Sumatra. Get insights into the blend and what cigar enthusiasts can expect from this new release. All Saints Solamente 2023 Ships: Find out more about the All Saints Solamente 2023 cigar and its availability in the market. Diesel Sideshow Returns for 2023: Explore the return of the Diesel Sideshow in 2023 and what makes this release noteworthy. Powstanie Wojtek 2023 Arrives at Stores: Lake Country Cigars in Delafield, Wis. hosted the launch event for the Powstanie Wojtek 2023 cigar, and now it's hitting stores nationwide. Discover the backstory and features of this release. Cigar Oasis Ships OasisPak: Learn about Cigar Oasis and their latest product, the OasisPak, which aims to provide optimal humidity control for cigars.   Tune in to Episode 302 of the Cigar Hustlers Podcast to stay updated on these developments and gain insights into the world of cigars.

The Sports Scouting Report interviews QB Luke Delafield one of the top recruits in the Country - Class 2026. Also, one of the best coaches in Louisiana, Head Football coach Dennis Dunn of North Desoto HS. Be sure to subscribe to our YouTube channel, and follow us wherever you get your podcasts. Thanks for watching!

  Join Dr. Elizabeth Hamlin and me to discuss the age old concept of eating disorders as a means of communication in a new way. Eating disorders are far more than a struggle with one's food and body image. It's a larger emotional battle that emerges to communicate pain without words. Learn more about how we know that and what you can do about it in this episode.      Elizabeth Hamlin, MD, is a psychiatrist, psychotherapist, and psychoanalytic candidate who has spent her career working intensively with patients with severe eating disorders.  Dr. Hamlin has worked for many years on both inpatient and residential eating disorder units at Rogers Behavioral Health in Oconomowoc, WI, where she has also served as the medical director of the adult inpatient eating disorder program.  Dr. Hamlin is clinical faculty at the Medical College of Wisconsin and teaches and supervises psychiatry residents on eating disorders and psychotherapy.  Dr. Hamlin has published psychoanalytic papers and book chapters on eating disorders, including on fluid restriction.  She has presented regionally and nationally on the intersection of psychoanalysis and eating disorders.  Dr. Hamlin is currently a psychoanalytic candidate at the Chicago Psychoanalytic Institute.  She maintains a private practice in Delafield, WI.   LEAVE A REVIEW + help someone who may need this podcast by sharing this episode. Be sure to sign up for my weekly newsletter here! You can connect with me on Instagram @rachelleheinemann, through my website www.rachelleheinemann.com, or email me directly at rachelle@rachelleheinemann.com.

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Paul Verdu spent much of his early career at places like Constellation Beer, SABMiller, and Tenth and Blake Beer Co, the craft beer division of Molson Coors Beverage Company. Today, he serves as President of Wisconsin Brewing Company. We're excited to chat with Paul about what he has learned over his career and the differences across all the organizations where he has spent time. Paul will discuss the importance of brand building, portfolio management, how to define success, quality and consistency, and the importance of focusing on your people. Paul and his wife Lynn have three college aged children and live in Delafield, Wisconsin. At any given time you'll find them enjoying lake life with family and friends, travelling, seeking out great new food finds, cooking, firing up the grill and smoker or supporting their favorite baseball, football, basketball or soccer teams.

It's our best books of 2022, one of our favourite episodes to record as by this point we've done all the hard work of reading, now it's time to sit back and consider which, of all the books we read in 2022, were our very favourites. That might be a new release or it might be a backlist gem. We've also got the books that got us through difficult moments, the books that made us laugh or cry, and the ones we recommended and gave to friends. As we're nothing if not critical we've got some books that didn't quite live up to our expectations before we finally crown our top three books of 2022.  As snow falls gently around the shed, the fairy lights twinkle, the mulled wine is warm, and we discuss our favourite reads of 2022 with regular special guest, journalist Phil Chaffee. Books mentioned are listed below, but if you want to be surprised look away now. Book recommendations for Best Books of 2022 Favourite new release: Laura loved TRUST by Herman Diaz, Phil's favourite (with also-rans The Marriage Portraitby Maggie O'Farrell and Love Marriage by Monica Ali) was THE SECRET LIVES OF CHURCH LADIES by Deesha Philyaw, while Kate loved SEVEN STEEPLES by Sara Baume (with honorable mentions Housebreaking by Colleen Hubbard and Briefly: A Delicious Life by Nell Stevens) Favourite backlist title: Phil picked THE BETROTHED by Alessandro Manzoni (with also-rans The Blackwater Lightship by Colm Toíbín, and Beware of Pity by Stefan Zweig). Kate loved The Homemaker by Dorothy Canfield-Fisher but her favourite was O CALEDONIA by Elspeth Barker. Laura went for WIVES AND DAUGHTERS by Elizabeth Gaskell. Favourite non-fiction reads: For Kate it was THE PALACE PAPERS, Tina Brown's engaging examination of the British royal family and our collective fascination with (or indifference) to them. Kate's also-rans were Fall by John Preston (did Robert Maxwell fall or was he pushed?), 4,000 Weeks by Oliver Burkeman (if we did but have the time to discuss it) and Entangled Life by Merlin Sheldrake (book everyone says is great turns out to be great). Laura only reads non-fiction when her book club forces her too, but luckily she did end up reading CASTE by Isabel Wilkerson, a book that changed her view of the world within the first fifty pages. Phil loved Putin's People by Catherine Belton and Not One Inch by M.E. Sarotte, but his overall favourite was THE RED PRINCE by Timothy Snyder. Favourite Book Club reads. Top of the pile for Laura was MICHEL THE GIANT by Tété-Michel Kpomassie while Phil preferred EIGHT MONTHS ON GHAZZAH STREET by Hilary Mantel. Kate loved The Heart is a Lonely Hunterby Carson McCullers but her ultimate choice was LIGHT PERPETUAL by Francis Spufford Favourite comfort reads: For Phil it was EITHER/OR by Elif Batuman; he now only wants to read books narrated by her protagonist Selin. Laura escaped to a creepy Swiss hotel with THE SANATORIUM by Sarah Pearse while Kate sank into the arms of old friend E.M. Delafield with THE DIARY OF A PROVINCIAL LADY. A book that made us laugh or cry: For Kate it was A HEART THAT WORKS by Rob Delaney. Phil enjoyed THREE MEN IN A BOAT by Jerome K. Jerome (in audiobook form read by Hugh Laurie). Laura loved Small by Claire Lynch and The Sentence by Louise Erdrich, but her final choice was THE BREAD THE DEVIL KNEAD by Lisa Allen-Agostini A book we pressed on a friend: Runner-up for Phil was We Don't Know Ourselves by Fintan O'Toole but his favourite was THE FREE WORLD by Louis Menand. Laura's pick was THE SIXTEEN TREES OF THE SOMME by Lars Mytting Books we read that didn't quite live up to our expectations: THE ABSOLUTE BOOK by Elizabeth Knox promised much for Laura but ultimately didn't deliver. Phil really didn't get on with A LITTLE LIFE by Hanya Yanigahara (and has *really* thought about why) and for Kate LIBERATION DAY by George Saunders didn't quite meet the soaring heights of his other books. Overall Book of the Year: Laura's standout was THE TREES by Percival Everett. Kate loved After Sappho by Selby Wyn Schwartz and The Door by Magda Szabó but her overall favourite read was LONESOME DOVE by Larry McMurtry. Phil meanwhile loved the Elena Ferrante Neopolitan quartet, but his overall book of the year is, as mentioned earlier, THE FREE WORLD by Louis Menand. A few other books we mention in passing: Golden Hill by Francis Spufford The Priory of the Orange Tree by Samantha Shannon Babel by R. F. Kuang A Place of Greater Safety by Hilary Mantel Utopia Avenue by David Mitchell The English Understand Wool by Helen DeWitt The Little Library Parties and The Little Library Christmas by Kate Young Find full shownotes and links to related podcast episodes at our website thebookclubreview.co.uk, where you'll also find a transcript and our comments forum. No matter when you listen to this episode you can always drop us a line there and let us know what you thought of it. Tell us your favourite reads of 2022, we'd love to hear about them. You can also sign up for our bi-weekly-ish newsletter and find out details of our new Patreon channel. To keep up with us between episodes follow us on Instagram @bookclubreviewpodcast, on Twitter @bookclubrvwpod, or email us at thebookclubreview@gmail.com. If you enjoyed this episode please don't forget an easy way to give something back is to let people know about the show, whether through a quick rating on your podcast app, or letting people know via social media. We really appreciate it.

Join us for a chat about the fantastic new book from the British Library Women Writers Series, Stories for Christmas and the Festive Season. The stories in this collection run the gamut of what the holiday season encompasses from a woman's perspective and includes stories by past Lost Ladies authors E.M. Delafield and Stella Gibbons. We'll share some of our favorites. Happy Holidays! Discussed in this episode: Simon ThomasBritish Library Women Writers SeriesStories for Christmas and the Festive SeasonFor episodes and show notes, visit: LostLadiesofLit.com Follow us on instagram @lostladiesoflit. Follow Kim on twitter @kaskew. Sign up for our newsletter: LostLadiesofLit.com Email us: Contact — Lost Ladies of Lit Podcast

Andrea is a WI realtor, mom, and wife serving Lake Country, including Pewaukee, Delafield, Hartland, Oconomowoc, and surrounding areas. She shared her story about starting her career in real estate, going through self-sabotage and imposter syndrome, but GROW through those challenges and excel! She also shares about bringing her family into her business and what that looks like. Andrea is so sweet and such an inspiration to us! Connect with Andrea: https://www.instagram.com/andreaweismanexp/ The Modern Real Estate Mama podcast is all about sharing mindset, support, and encouragement in motherhood and real estate. If you need a community to walk with you while growing a real estate business and raising babies, then you're in the right place! ⁣ ⁣Join our Facebook group: https://www.facebook.com/groups/1402565193247476/?ref=share ⁣ ⁣

Dentists and Dental Labs work together to make kids smile, one of the happiest, most beautiful moments in the world. This holiday season we're furthing the cause by partnering with the community on a Holiday Toy Drive for the kids at Children's Hospital in Milwaukee! We want to show our appreciation to all the dentists, technicians, and members of the community, and this is one small way we can give back. (Details below) Donations will be collected from Dec 2 through Dec 9 at our office and other locations in Greater Milwaukee. Toys will be delivered to Children's Hospital in the afternoon on December 9, 2022. (Keep scrolling for more info) The Why: Helping the kids is a cause that's near and dear to many of our team members because, similar to how dentists and dental technicians help to create wonderful smiles every day, there's nothing like seeing a kid smile. Oftentimes kids will be in the hospital and the families will be saddled with medical bills, making it hard to afford gifts for the holidays. This is our opportunity to help and do something that will make the children smile. A few notes from the hospital: All donations must be brand new and in the original packaging (not gift wrapped). Kindly keep things to a grab-and-go-size that's about 12 inches or smaller. The only hand-made items they accept are knit hats for toddler and above, in addition to fleece blankets. What does the hospital need? Right now they need items for infants. Rattles, teethers, and blankets. They also needs books. They go through 10,000+ books a year so they welcome books for all reading levels and ages. Legos, Stuffed Animals, and Marvel Superhero toys are also in demand. Our office address is: 160 Bishops Way, Brookfield, WI 53005. We will have a dropbox for toys in the lobby :) PS: If and when you end up dropping off toys, we'd love to give you a quick, personalized lab tour while you're here. It's super fun and beneficial! ADDITIONAL DROP OFF LOCATIONS FOR TOYS INCLUDE - Lumber Inn (617 Wells St, Delafield, WI 53018) - Stolley's Hogg Alley (2008 Venice Beach Rd, Oconomowoc, WI 53066) - IKE Media Podcast Network (3044 N Oakland Ave, Milwaukee WI 53211) - Inclusion Coffee Company (3152 Village Square Drive, Hartland, WI 53029) - Wisconsin State Golf Association (11350 W Theo Trecker Way, West Allis, WI 53214) Any questions, email kj@nuartdental.com with subject "Toy Drive" (contact if you need help with a pickup) To conclude, anything is better than nothing, and it's all going to a great local cause. Let's continue changing the world, one smile at a time. #ForTheKids Your friends, Frank, Dan, KJ, and the entire Nu-Art Family. Dentists young and old, prospective lab technicians, and anyone interested in the dental world will find enjoyment in this one. Enjoy! Learn more at nuartdental.com Follow Frank & NuArt on Instagram: @frank_nuartdental & @lifeatnuartdental

Today I'm talking with Zac Courtier about the basics of CrossFit. Zac is the manager of Bark River CrossFit inside BeFitness in Delafield, WI. Zac is a great resource to learn more about CrossFit, as he has experience as an every day CrossFit athlete, a CrossFit competitor, a CrossFit coach, and now the manager of a CrossFit box. Specifically, Zac and I discuss: - How he initially got involved in CrossFit - What he's learned as a CrossFit athlete and coach - Why do people get involved with and stick with CrossFit - His experience with the CrossFit Culture - The difference between the CrossFit Games and your every day CrossFit box - How beginners can get started with CrossFit - Tackling the myth that CrossFit causes injuries - What he's learned through his own training - His upcoming fitness goals Zac is an awesome guy and great coach that can move some serious weight, and even grow a killer mullet. I really enjoyed this conversation and I learned a lot about CrossFit with Zac. Even if you aren't interested in CrossFit, most of the advice that Zac shares is relevant to anyone that is training to achieve a specific performance or wellness goal. Work with Zac: https://www.barkrivercrossfit.com/ Follow on Social Media: @barkrivercrossfit @zcourtier77 At Kinetic Sports Medicine and Performance, Dr. Brett Ferstl specializes in helping barbell athletes recover from injuries and continue training. Learn more about our 3-step process to helping barbell athletes at kineticsmp.com/barbell

Today I'm talking with Zac Courtier about the basics of CrossFit. Zac is the manager of Bark River CrossFit inside BeFitness in Delafield, WI. Zac is a great resource to learn more about CrossFit, as he has experience as an every day CrossFit athlete, a CrossFit competitor, a CrossFit coach, and now the manager of a CrossFit box. Specifically, Zac and I discuss: - How he initially got involved in CrossFit - What he's learned as a CrossFit athlete and coach - Why do people get involved with and stick with CrossFit - His experience with the CrossFit Culture - The difference between the CrossFit Games and your every day CrossFit box - How beginners can get started with CrossFit - Tackling the myth that CrossFit causes injuries - What he's learned through his own training - His upcoming fitness goals Zac is an awesome guy and great coach that can move some serious weight, and even grow a killer mullet. I really enjoyed this conversation and I learned a lot about CrossFit with Zac. Even if you aren't interested in CrossFit, most of the advice that Zac shares is relevant to anyone that is training to achieve a specific performance or wellness goal. Work with Zac: https://www.barkrivercrossfit.com/ Follow on Social Media: @barkrivercrossfit @zcourtier77 At Kinetic Sports Medicine and Performance, Dr. Brett Ferstl specializes in helping barbell athletes recover from injuries and continue training. Learn more about our 3-step process to helping barbell athletes at kineticsmp.com/barbell

@TenJunkMiles @chicagoathlete   Past events   August 27th Backlot Dash 5K and Youth 1/2 Mile Color Run - Skokie  - https://runsignup.com/Race/IL/Skokie/BacklotDash5K?aflt_token=vkmwDmweQ4iCYn8otSOOnKQ3vCO8buOw   Colby Smith Memorial 4 Mile Classic 4M run - Freeport https://secure.getmeregistered.com/get_information.php?event_id=136645     Parkie's 5K 5K run - Bolingbrook https://runsignup.com/Race/IL/Bolingbrook/Parkies5k?aflt_token=vkmwDmweQ4iCYn8otSOOnKQ3vCO8buOw     SMG 5K Race 5K, 1M run - Downers Grove https://runsignup.com/Race/IL/DownersGrove/SMG5K1MileRace?aflt_token=vkmwDmweQ4iCYn8otSOOnKQ3vCO8buOw     Will County Brew Run 5K 5K run - Shorewood https://runsignup.com/Race/IL/Shorewood/willcountybrewrun5k?aflt_token=vkmwDmweQ4iCYn8otSOOnKQ3vCO8buOw     August 27th Badgerland Striders Half   Stan's Donut 5K 5K run | kids run - Chicago https://runsignup.com/Race/IL/Chicago/StansDonutRace?aflt_token=vkmwDmweQ4iCYn8otSOOnKQ3vCO8buOw @stans5k   Chicago Triathlon - August 27-28 https://runsignup.com/Race/IL/Chicago/ChicagoTri?aflt_token=vkmwDmweQ4iCYn8otSOOnKQ3vCO8buOw @ChicagoTriathlon   August 28th Bartlett Lions Day Dash 10K, 5K run  https://www.bartlettlions.org/   Fort2Base Run 11.5M, 3.5M run North Chicago https://fort2base.raceentry.com/fort2base-run/race-information?affiliate=7c28459054a715e79cc5bc7d4cf7f16363470bc7 @fort2base   UPCOMING EVENTS September 3rd I Am the Storm 10K, 5K run Aurora https://runsignup.com/Race/IL/Aurora/IAmtheStorm?aflt_token=vkmwDmweQ4iCYn8otSOOnKQ3vCO8buOw   Romp in the Park 5K 5K, 2M run Maple Park http://mapleparkfunfest.com/registration-2/   Yard Sale Trail 8K trail run | kids run Willow Springs https://runsignup.com/Race/IL/WillowSprings/YardSaleTrail?aflt_token=vkmwDmweQ4iCYn8otSOOnKQ3vCO8buOw   Bacon and Brews - Bacon5Kegs 5K run Oak Creek, WI https://5kevents.raceentry.com/bacon5kegs-and-beach-party/race-information?affiliate=7c28459054a715e79cc5bc7d4cf7f16363470bc7   Badgerland Striders 24-12-6 Hour Runs 24H, 12H, 6H run Delafield, WI https://bls24126hourruns.blogspot.com   Rockin' Brews Marathon 26.2M, 13.1M run | 26.2M, 13.1M relay Lake Monona, WI https://runmadcity.com/full-marathon/   UPCOMING EVENTS - Mandi September 4th Crystal Lake Half Marathon 13.1M run Crystal Lake https://raceroster.com/events/2022/58544/crystal-lake-half-marathon-2022   Twilight Shuffle 5K 5K run Libertyville https://raceroster.com/events/2022/60516/twilight-shuffle-5k   Lake Country Challenge 13.1M, 8M run Oconomowoc, WI https://runsignup.com/Race/WI/Oconomowoc/LakeCountryChallengeTriathlon?aflt_token=vkmwDmweQ4iCYn8otSOOnKQ3vCO8buOw @SCSEVENTS   Minocqua No Frills Marathon 26.2M, 13.1M run https://blueravenproductions.com/events-calendar/   September 5th Water for Life 5K 5K run New Lenox https://runsignup.com/Race/IL/NewLenox/WaterforLife?aflt_token=vkmwDmweQ4iCYn8otSOOnKQ3vCO8buOw     Labor Day Dash 10K, 5K run | kids run Madison, WI https://www.safeharborhelpskids.org/news-events/events/labor-day-dash.html

In this episode of me&my health up we speak with Dr. Michael Lenz who has a strong interest in helping those with Fibromyalgia go beyond just learning to live with but to reducing and even reversing the levels of Fibromyalgia. Weaving the best of lifestyle medicine and medical management.About Dr. Michael LenzDr. Michael Lenz is a practicing physician in Delafield, Waukesha County, Wisconsin. He is Board Certified in Pediatrics and Internal Medicine which means he sees patients from newborns through adulthood. He is also a diplomat of the Board of Lifestyle Medicine and a diplomat of the Board of Clinical Lipidology. Dr. Lenz also has received a T. Colin Campbell Plant-Based Nutrition Certificate. Dr. Lenz graduated from the Medical College of Wisconsin in Milwaukee and completed his Residency at the Virginia Commonwealth University Hospitals in Richmond, Virginia. Dr. Lenz has helped hundreds of patients suffering from fibromyalgia-like pain. He is committed to educating, inspiring, and equipping patients to walk through this battle triumphantly. He is the author and host of the book and podcast, Conquering Your Fibromyalgia.About me&my Health Up & Hostme&my Health Up seeks to enhance and enlighten the wellbeing of others. Host Anthony Hartcher is the CEO of me&my wellness which provides holistic health solutions using food is medicine, combined with a holistic, balanced, lifestyle approach. Anthony holds three bachelor's degrees in Complementary Medicine; Nutrition and Dietetic Medicine; and Chemical Engineering.CreditsPodcast editing: WE EDIT PODCASTSSupport the show

Bite, E.M. Delafield, Elizabeth Taylor – welcome to episode 108! In the first half of this episode, we discuss a topic suggested by Gina – do we prefer books with bite or without bite? All will be explained in due

Andrew Weiland and Arthur Thomas of BizTimes Media get together to discuss the news of the week, including The Bartolotta Restaurants' plans to open a new restaurant in the former Seven Seas building on Nagawicka Lake in Delafield. Seven Seas closed at the end of 2020 and after plans for an assisted living facility were shot down by the city, new property owners floated plans for a restaurant and banquet facility run by Saz's. Those plans didn't come to fruition and the Bartolotta plans were announced this week.Insider Story SpotlightStella & Chewy's launches first national marketing campaignThe Water Council adds new programs to help companies tackle modern water challengesBig StoryBartolotta to open new restaurant at former Seven Seas building on Nagawicka LakeShuttered Seven Seas restaurant in Delafield could reopen under new proposalWeissgerber's Seven Seas restaurant to close permanently

1. v.1-6 Perceiving2. v.7-12 Praising3. v.13-20 PleadingMain Idea: Since God recognizes us in Christ, recognize his work. 

 1. Request2. Resignation3. Righteousness4. Repentance5. RelianceMain Idea: Since God is righteous Judge, commit your case to Christ.

Our regular Java Dave made a nice donation to Riggs' nonprofit organization HeartHead, Alley found out about a new joint going up in Delafield, today's "Am I The Jerk" was about being 'blunt', and Alley updates us on the next step she's taking with her new fella - Wade the Fisherman!

 1. The Importance of God's Presence2. How to Enter God's Presence3. Enjoying the Presence of GodMain Idea: Because Jesus provides the way to God, enter into his presence

 1. The Rage of the Nations2. The Laughter from Heaven3. The Certainty of the King4. The Warning to All PeopleMain Idea: Because Jesus is the King, take refuge in him.

1. What is true faith (vv.22-28)2. Why we struggle in faith (vv.29-30)3. How to overcome fear with faith (vv.31-32)Main Idea: Since Jesus is Lord over your storms, keep your eyes of faith always on him. 

Today, I am joined by Brian Staude, one of the co-owners and trainers at F45 in Delafield and Brookfield. We discuss F45s background, What is F45?, Stumbling blocks with clients reaching their fitness goals, The F45 Prodigy program and much more!

3/2/22 - Episode 75.  This episode is a consult with Delafield Quilt Company, a Shopify store out of Wisconsin that sells quilting supplies.SHOW TRANSCRIPT - https://jadepuma.com/blogs/the-shopify-solutions-podcast/episode-75-consult-with-delafield-quilt-company SHOW LINKSDelafield Quilt Company - https://delafieldquiltcompany.com/Temi transcription service - https://www.temi.com/ Bixby Chocolate - https://bixbychocolate.com/ Authentic Vintage Posters - https://www.authenticvintageposters.com/Grip Clean - https://www.gripclean.com/HELP THE PODCASTApply for Shopify Store Consult - https://jadepuma.com/pages/podcast-consult-applicationTry our Linear Shopping Experiences app - https://apps.shopify.com/linear-shopping-experienceLeave a review - https://ratethispodcast.com/solutions 

Today we are joined by Kristin Khail a local personal trainer and nutritionist in the Delafield area. Kristin has been a life long athlete and exerciser that initially started in the business world before chasing her passion into nutrition and fitness. Today Kristin and I discuss: Her journey from corporate finance to a career in fitness Tips for new exercisers joining a gym for the first time Exercise advice for people with a weight loss goal Nutrition tips for someone trying to lose weight What "healthy eating" actually means Why there is no "right" diet but the key to success is actually life style changes and habits Her go to quick breakfast And much more I really enjoyed this conversation with Kristin and I know you can learn a lot about nutrition and fitness from this episode. To learn more about Kristin check her out at BE Fitness in Delafield. www.befitnesscenter.com Find her on Instagram: @n2nutritioncoach