Podcasts about Delightful

I'm thrilled to welcome back Liz Tagami of American Olive Farmer and Lucero Oil! If you haven't listened to Episode 62, "Olive Oil Deep Dive" yet, check that one out to learn more about the beautiful oils Liz and Donald are creating in Corning, CA. They have been sold out of their flavored olive oils for some time, but they are back and I finally got to taste them with Liz! You'll hear: The unique processes behind American Olive Farmer's flavored oils and the importance of using real, high-quality ingredients in flavored oils to ensure authentic taste and aromaThe fascinating history of balsamic vinegar and its connection to Roman soldiers We taste 3 exciting oils (Lemon, Basil and Roasted Garlic) and 2 gorgeous vinegars and talk about recipes and ways to enjoys these beautiful enhancementsLiz shares about the olive growing season and the various challenges that small producers face, including labor shortages and crop variancesYou can get a trio of all 3 delicious flavored oils and vinegars from from American Olive Farmer. Use code SipWithNikki for $10 off your order! Be sure to sign up for their fantastic newsletter chock full of recipes and inspiration!Nikki's Links:Follow me on Instagram to get the scoop on upcoming episodes My Super Tuscan Inspired Blend, Sollevato "Fortunato" is available to be shipped to most US States. (Use the code PODLISTENER for 10% off.) It's a delicious, medium bodied, aromatic red wine that is perfect with pizza, pasta and your charcuterie spread!Enjoy some of MY FAVORITE THINGS from our Sponsors:Check out Sena Sea's website to get your hands on some beautiful wild-caught Alaskan fish shipped right to your door! Use code sipandsea for 10% off your order and sign up for their email list (great recipes!) and be entered to win a monthly $50 gift card drawing.Ways to help and support: If you'd like to Support the Podcast, you can buy me a glass of wine and I'd be so grateful! (it's like leaving a tip when you've had great service).Please consider Rating, Reviewing and Following Us on Apple Podcasts!“Delightful and fun. Now I love my Monday Commute” (kpjscarbs). Sound like you? I'd love for you to leave your own review!How? Click Here, scroll to the bottom, tap to rate with Stars and select "write a review" and let us know what you loved most about this episode! If you haven't already, please FOLLOW the podcast! We have so many more exciting episodes coming out, and if you're not following you might MISS them! Click here to

"I wish I had 640 days to do this trip, not 64." Bali-based Stuart McDonald, founder of Travelfish, is 34 days into an ambitious two-month overland trip across 18 countries from his Bali home to Leeds in the UK. So, why is he doing it? What has he experienced en route? And what have been the finest discoveries of the journey so far? This week, Gary catches up with Stuart in Tashkent, the capital of Uzbekistan, to track back across his train and-bus route so far, which has taken him from Bali to Jakarta, Singapore, Malaysia, Thailand, Laos, China, Kazakhstan, Kyrgyzstan and Uzbekistan. Stuart describes the dramatic natural landscapes viewed from numerous train windows. He also tells compelling stories about his encounters with Chinese backpacking culture, entire mountains clad with solar panels, the lowering of a giant Lenin statue, an under-construction China-Central Asia railway, and the cultured urban delights of Almaty. We preview the anticipated highlights of the rest of the trip, including Tbilisi, Istanbul, Bucharest and Budapest, before a rapid dash to Paris to catch the Eurostar to London - and a connection to the journey's end: Leeds. A remarkable journey, which Stuart describes as "exhausting" and a "gruelling mission", but - overall - the "trip of a lifetime".

On the pod today, we take a look back at the joyous 2024-25 Conference League season, which ended in a Chelsea triumph, but featured many raucous, riveting, and memorable moments. It was a campaign for the UNDERDOG, and we revisit many of our favorites, including the incomparable NK Celje, the delicious Djurgårdens IF, and the fearless Jagiellonia Białystok, all of whom made deep tournament runs. We laud the newbies, too – FC Noah, The New Saints (TNS), and Larne FC – for their very competitive debuts in group-stage European football, as well as Shamrock Rovers for highlighting the quickly-ascending Irish league (and their 16-year old striker). We also tackle some of the biggest disappointments, including İstanbul Başakşehir and Heart of Midlothian (Hearts), and debate whether it's fair to include Fiorentina in this category. Finally, we pay tribute to the best games and goals of the campaign, before waxing poetic about the virtues of our precious Conference League. Cheers Enzo Maresca and all favorite underdogs! Timecodes: 3:45 - Chelsea's run to the title 11:05 - Best storylines and underdogs 24:30 - Biggest disappointments and underachievers 39:00 - UECL game of the season 49:05 - UECL goal of the season 54:50 - What makes the Conference League so special?

Song of Solomon 1:16 - 2:7Introduction* Recording from the mountains of Kauai - a place of beauty and peace* This is sermon #4 in the Song of Solomon series* Topic: "Crazy Love" - the passionate, movie-like love we see in ScriptureI. What Crazy Love Looks Like (1:16-2:3)A. Beautiful and Delightful (1:16-17)* "You are beautiful, my beloved. Truly delightful"* Their "couch is green" - outdoor intimacy in God's creation* Building a life together with quality materials (cedar, pine)* Crazy love says "I want to start a life with you, not just be roommates"B. Standing Out Among Others (2:1-3)* She: "I am a rose of Sharon, a lily of the valley" (I'm ordinary)* He: "You are a lily among brambles" (You stand out to me)* She: "He is like an apple tree among forest trees" (He stands out to me)* This is the "only eyes for each other" kind of love we long forC. Protection and Provision (2:3)* "I sat in his shadow" - finding protection and provision* "His fruit was sweet" - enjoying his care and leadership* Crazy love includes a man's commitment to protect and provideII. Why We Miss This Kind of Love (2:4-6)A. We Look for Joy in the Wrong Places (2:4)* "He brought me to his banqueting house" - the place of joy and celebration* We seek joy in money, power, fame instead of relationship with Christ* We fly different banners over our lives instead of His banner of loveB. We Choose Pleasure Over Covenant (2:5-6)* "I am sick with love" - she's lovesick but chooses to wait* "Sustain me with raisins" - being practical instead of giving in to desire* We go straight to pleasure instead of building on covenant* Same with our relationship with God - we want feelings without the gospel's hard truthsC. We Don't See the Full Picture (2:6)* "His left hand under my head, his right hand embraces me"* She's thinking about their whole life together - spiritual, physical, financial* We focus on just one aspect instead of the complete person/relationshipIII. How to Get Crazy Love Right (2:7)A. The Power Source* "By the gazelles and does of the field" (sounds like "Lord of Hosts" and "God Almighty" in Hebrew)* Only God's power can help us do relationships His wayB. God's Timing* "Do not stir up or awaken love until it pleases"* Don't force it too early, don't delay it too long* Wait for God's perfect timing, just as Jesus didC. Following God's Design* Marriage as covenant, not just roommates* Obedience to God's design brings abundance and protection* Like driving within the lane lines - stepping outside God's intention is dangerousConclusion* God offers us both the "safe choice" and the "wild" passionate love* Jesus is both the responsible provider and the passionate lover of our souls* True crazy love is only possible through covenant relationship* The earthly marriage is just a hint of our eternal marriage with ChristApplication Questions* What stood out to you in this message?* Are you looking for joy in God's banqueting house or somewhere else?* How can you better see the "full picture" in your relationships?* Are you waiting for God's timing or trying to force/delay love?RetryAmake a podcast episode description from thisEditAmen Podcast Episode DescriptionEpisode Title: Crazy Love: What the Bible Says About Passionate Romance | Song of Solomon Series #4Description:What if God wants you to experience the kind of crazy, passionate love you see in movies - not despite being a Christian, but because of it?In this episode recorded from the beautiful mountains of Kauai, we dive into Song of Solomon 1:16-2:7 to discover what "crazy love" actually looks like in Scripture. You might be surprised to learn that the Bible doesn't just endorse safe, practical relationships - it celebrates the kind of dizzying, movie-like romance that makes you want to build a whole life with someone.In this episode, we explore:* Why biblical love is both wild AND wise (it's not either/or!)* The difference between building a marriage vs. just being roommates* Why we miss out on crazy love (hint: it's about covenant, not just feelings)* How to know when it's the right time to "awaken love"* What separate bedrooms and delayed intimacy reveal about our hearts* Why God's design for relationships leads to the deepest satisfactionWe also discuss how our relationship with Christ mirrors this passionate love - He's both the "safe choice" and the "wild" lover of our souls who went to crazy lengths to pursue us.Whether you're single, dating, engaged, or married, this episode will challenge you to see God's design for love in a fresh way and help you understand why doing relationships His way leads to the kind of romance movies try to capture.Recorded on location in the mountains of Kauai

Song of Solomon 1:16 - 2:7* Recording from the mountains of Kauai - a place of beauty and peace* This is sermon #4 in the Song of Solomon series* Topic: "Crazy Love" - the passionate, movie-like love we see in ScriptureI. What Crazy Love Looks Like (1:16-2:3)A. Beautiful and Delightful (1:16-17)* "You are beautiful, my beloved. Truly delightful"* Their "couch is green" - outdoor intimacy in God's creation* Building a life together with quality materials (cedar, pine)* Crazy love says "I want to start a life with you, not just be roommates"B. Standing Out Among Others (2:1-3)* She: "I am a rose of Sharon, a lily of the valley" (I'm ordinary)* He: "You are a lily among brambles" (You stand out to me)* She: "He is like an apple tree among forest trees" (He stands out to me)* This is the "only eyes for each other" kind of love we long forC. Protection and Provision (2:3)* "I sat in his shadow" - finding protection and provision* "His fruit was sweet" - enjoying his care and leadership* Crazy love includes a man's commitment to protect and provideII. Why We Miss This Kind of Love (2:4-6)A. We Look for Joy in the Wrong Places (2:4)* "He brought me to his banqueting house" - the place of joy and celebration* We seek joy in money, power, fame instead of relationship with Christ* We fly different banners over our lives instead of His banner of loveB. We Choose Pleasure Over Covenant (2:5-6)* "I am sick with love" - she's lovesick but chooses to wait* "Sustain me with raisins" - being practical instead of giving in to desire* We go straight to pleasure instead of building on covenant* Same with our relationship with God - we want feelings without the gospel's hard truthsC. We Don't See the Full Picture (2:6)* "His left hand under my head, his right hand embraces me"* She's thinking about their whole life together - spiritual, physical, financial* We focus on just one aspect instead of the complete person/relationshipIII. How to Get Crazy Love Right (2:7)A. The Power Source* "By the gazelles and does of the field" (sounds like "Lord of Hosts" and "God Almighty" in Hebrew)* Only God's power can help us do relationships His wayB. God's Timing* "Do not stir up or awaken love until it pleases"* Don't force it too early, don't delay it too long* Wait for God's perfect timing, just as Jesus didC. Following God's Design* Marriage as covenant, not just roommates* Obedience to God's design brings abundance and protection* Like driving within the lane lines - stepping outside God's intention is dangerousConclusion* God offers us both the "safe choice" and the "wild" passionate love* Jesus is both the responsible provider and the passionate lover of our souls* True crazy love is only possible through covenant relationship* The earthly marriage is just a hint of our eternal marriage with ChristApplication Questions* What stood out to you in this message?* Are you looking for joy in God's banqueting house or somewhere else?* How can you better see the "full picture" in your relationships?* Are you waiting for God's timing or trying to force/delay love?RetryAmake a podcast episode description from thisEditAmen Podcast Episode DescriptionEpisode Title: Crazy Love: What the Bible Says About Passionate Romance | Song of Solomon Series #4Description:What if God wants you to experience the kind of crazy, passionate love you see in movies - not despite being a Christian, but because of it?In this episode recorded from the beautiful mountains of Kauai, we dive into Song of Solomon 1:16-2:7 to discover what "crazy love" actually looks like in Scripture. You might be surprised to learn that the Bible doesn't just endorse safe, practical relationships - it celebrates the kind of dizzying, movie-like romance that makes you want to build a whole life with someone.In this episode, we explore:* Why biblical love is both wild AND wise (it's not either/or!)* The difference between building a marriage vs. just being roommates* Why we miss out on crazy love (hint: it's about covenant, not just feelings)* How to know when it's the right time to "awaken love"* What separate bedrooms and delayed intimacy reveal about our hearts* Why God's design for relationships leads to the deepest satisfactionWe also discuss how our relationship with Christ mirrors this passionate love - He's both the "safe choice" and the "wild" lover of our souls who went to crazy lengths to pursue us.Whether you're single, dating, engaged, or married, this episode will challenge you to see God's design for love in a fresh way and help you understand why doing relationships His way leads to the kind of romance movies try to capture.Recorded on location in the mountains of Kauai

Our Grand Tour comes full circle for its final stop, as we return to the world of Dragon Ball – and the premise of Goku becoming a kid again – for the latest installment in the franchise, and the last supervised by Toriyama Akira himself: Dragon Ball Daima! Like other recent Dragon Ball stories overseen by the original author, Daima revisits concepts from earlier anime-original works – in this case, Dragon Ball GT's broad premise of Goku being turned into a kid and going on a big journey to reverse it – but now with Toriyama's authorial touch. In the case of Daima, that means a ton of great character-driven humor, an extremely rich setting in the Demon Realm, and a handful of wonderful new characters. All of it is brought to life with some of the best animation, voice acting, music, and action to ever grace the franchise, from a big group of Dragon Ball veterans and artists new to the series. The result is one of Dragon Ball's finest hours in animation, and a perfect final tribute to the singular work of Toriyama Akira. Enjoy, thanks for listening throughout this season, and we will see you all again this fall for Season 6! Time Chart:Theme Song: 0:00:00 – 0:01:15Intro and History: 0:01:15 – 1:33:27Eyecatch Break: 1:33:27 – 1:34:07Dragon Ball Daima Review: 1:34:07 – 2:58:43Season 5 Wrap-up: 2:58:43 – 3:19:28Season 6 Preview: 3:19:28 – 3:27:16End Theme: 3:27:16 – 3:29:07Subscribe to our YouTube channels! Japanimation Station: https://www.youtube.com/c/japanimationstation  Purely Academic: https://www.youtube.com/@purelyacademicpodcastRead Jonathan Lack's movie reviews and stay up to date with all our podcast projects at https://www.jonathanlack.comSubscribe to PURELY ACADEMIC, our monthly variety podcast about movies, video games, TV, and more: https://purelyacademic.simplecast.comRead Jonathan's book 200 Reviews in Paperback or on Kindle – https://a.co/d/bLx53vK“Romantikku Ageru Yo” – Composed by Ike Takeshi, Lyrics by Yoshida Takemi, Original Arrangement by Tanaka Kōhei; cover Arranged and Produced by Thomas Lack, featuring Hatsune Miku. https://www.thomaslack.com

I'd like to Shout out to all the ANGELS who have supported the podcast through their kind tips and donations! Thank you for buying me a glass of wine and contributing to covering the costs to create and publish this podcast! You can be an angel too! Support the Podcast This week I'm joined by Roman Sharifi, co-founder of the premium wine accessories brand Copain de Vin, based in Amsterdam. I saw their recent Kickstarter Campaign for "VinVoyage", which are groundbreaking, high-end gorgeous crystal PORTABLE and DURABLE wine glasses that you can take with you on vacation, to the beach or even a hike!We get into why wine glasses matter and I confess to clumsily bringing my own with me when I travel and WHY.Laugh and learn with Roman and I as we cover:What led him from teacher to sommelier to entrepreneur and the lessons he's learned about business and self care along the wayHow their prototype to a market-ready product took years of hard work and determinationHow sustainability is at the heart of the Vin Voyage glasses, aiming to replace plastic cups and promote eco-friendly practices while enjoying wine on the go. The innovative design of the Vin Voyage glasses not only emphasizes portability but also prioritizes the drinking experience with high-quality mouth-blown crystal. (yes- glasses matter)How you can get your hands on these awesome and innovative new glasses before they hit the marketTo purchase the VinVoyage glasses or inquire about investing in this growing project, email Roman at info@copaindevin.com and mention the Sip With Nikki podcast. Follow Copain de Vin on InstagramMy Sip Spotlight Wine: Smith Madrone Riesling from Spring MountainNikki's Links:Follow me on Instagram to get the scoop on upcoming episodes My Super Tuscan Inspired Blend, Sollevato "Fortunato" is available to be shipped to most US States. (Use the code PODLISTENER for 10% off.) It's a delicious, medium bodied, aromatic red wine that is perfect with pizza, pasta and your charcuterie spread!Enjoy some of MY FAVORITE THINGS from our Sponsors:You NEED some delicious California Olive Oil from our awesome sponsor American Olive Farmer. Use code SipWithNikki for $10 off your order!Check out Sena Sea's website to get your hands on some beautiful wild-caught Alaskan fish shipped right to your door! Use code sipandsea for 10% off your order and sign up for their email list (great recipes!) and be entered to win a monthly $50 gift card drawing.Please consider Rating, Reviewing and Following Us on Apple Podcasts!“Delightful and fun. Now I love my Monday Commute” (kpjscarbs). Sound like you? I'd love for you to leave your own review!How? Click Here, scroll to the bottom, tap to rate with Stars and select...

Movie Magic: Stream or Screen? How do you like to experience your favorite films? Join us as we chat with Lisa Foxx about the inspiring City of Hope's 5th Annual Day of Hope! Plus, let's take a nostalgic trip down memory lane—who else remembers the delightful Thrifty Ice Cream?

Send us a textWelcome back, Trainers! It's Episode 245 of the Purified Podcast, and June is starting with a BANG! We've got a brand-new season, a major company shake-up, tons of event news, and PvP updates to dive into. It's time to celebrate a Delightful Summer in Pokémon GO!

I'm re- releasing on of our most listened to episodes from Jan 2024 with additional edits and bonus content!If you've ever felt a bit (or totally) overwhelmed by all of the wine bottles staring back at you from their store shelves, you're going to want to listen in as I give you some simple hacks to help you pick the right wine each time. I'll break down:How to decipher wine labels to look for clues to pick your perfect styleHow the bottle shape can clue you in as to what's inside if the label isn't obvious What the location in the store (and even on the shelf) can tell you about the wineThese quick and simple ideas should help you feel more confident next time you find yourself in the wine store so you don't just select your wine by the coolest label (which might be ok too, as long as you like what's inside!)Resources I mentioned: Grab my Wine Tips Cheat Sheet HereThe App I love is VIVINOOne of my favorite wine books is The Wine Bible. You can get the newest edition on Amazon hereNikki's Links:Follow me on Instagram to get the scoop on upcoming episodes My Super Tuscan Inspired Blend, Sollevato "Fortunato" is available to be shipped to most US States. (Use the code PODLISTENER for 10% off.) It's a delicious, medium bodied, aromatic red wine that is perfect with pizza, pasta and your charcuterie spread!Enjoy some of MY FAVORITE THINGS from our Sponsors:You NEED some delicious California Olive Oil from our awesome sponsor American Olive Farmer. Use code SipWithNikki for $10 off your order!Check out Sena Sea's website to get your hands on some beautiful wild-caught Alaskan fish shipped right to your door! Use code sipandsea for 10% off your order and sign up for their email list (great recipes!) and be entered to win a monthly $50 gift card drawing.Ways to help and support: If you'd like to Support the Podcast, you can buy me a glass of wine I would be so grateful! (it's like leaving a tip when you've had great service).Please consider Rating, Reviewing and Following Us on Apple Podcasts!“Delightful and fun. Now I love my Monday Commute” (kpjscarbs). Sound like you? I'd love for you to leave your own review!How? Click Here, scroll to the bottom, tap to rate with Stars and select "write a review" and let us know what you loved most about this episode! If you haven't already, please FOLLOW the podcast! We have so many more exciting episodes coming out, and if you're not following you might MISS them! Click here to

Hello, everyone! This is Episode 32 of "The Show 6 Podcast", where we bring you the highest quality coverage of the Play! Pokémon Championship Series for Pokémon GO! We explore the plays, the players, and everything else happening in the competitive scene.In this episode, we are kicking off in Portland, where our 2023 World Champion ItsAXN rolled to gold with Big Man Blastoise! Next, we'll travel to Bologna, where Filbeg completed the 2nd perfect sweep in Championship Series history, going a staggering 18-0! Finally, we'll wrap up with the Durban South Africa, where Diveshan claimed a decisive game 5 victory to become the 1st South African to qualify for the World Championships. All of this, plus our 1st impressions of the Delightful Days meta, and more!If you're ready... go ahead and lock In, and good luck, have fun!

Send us a textThis week,We kick things off by recapping a weekend of power punches and nostalgic vibes as we look back at GMax Machamp Battle Day and the Machop Community Day Classic. Ian & Mark discuss their thoughts on the back-to-back Kanto brawlers.Next up, we dive into the first big news drop of the new season: Delightful Days! Get the scoop on exciting new Pokémon debuts, the return of the Eggs-pedition Access Ticket, updated Research Breakthroughs, rotating Wild Encounters, and what new surprises are hatching from Seasonal Eggs. We also explore the Seasonal Bonuses trainers can take advantage of!In this week's Getting To Know You, Ian delivers a special Would You Rather...? challenge, based entirely on listener suggestions. Expect curveballs!The News  continues as we looks at the fresh June Content Update, including spotlight hours, raids, events, and more — all lined up for what could be a jam-packed month in Pokémon GO.Then Mark returns to host The Flex Game, where cheeky brags collide in a listener-favourite mini game.As always, we wrap with your #ShiniesOfTheWeek.We'd like to say a massive thank you to all of our Patrons for your support, with credited Patrons from featured tiers below:#GOLDJB, Kerry & Zachary, Barside2, Mandy Croft, Mr Mossom, Muftii.#SILVERKLXVI, Dell Hazard, Spindiana, Lori Beck, Steve In Norway, CeeCeeismad, Macfloof, Saul Haberfield, Lizzie George, Sander Van Den Dreiesche, Neonnet, Ellen Rushton, James Alexander, Northern Soph, Tom Cattle, Charlie Todd, Robert Wilson, MissSummerOf69, Malcolm Grinter, Jordi Castel, Thehotweasel, shinyikeamom, TonyOfPride.Support the showFind us on Niantic Campfire: CLICK MESend us a voice message on WhatsApp: +44 7592695696Email us: contact@incensedpodcast.comIf you'd like to buy merch, you can find us by clicking HERE for U.K. store, HERE for U.S. Oceana store or copy this link: https://incensedpodcast.myspreadshop.net/ for U.K. store or this link: https://incensed-podcast.myspreadshop.com/ for U.S. Oceana store!Hosted By: PoGoMiloUK, Ian Waterfall & Masterful 27. Produced & Edited By: Ian Waterfall & PoGoMiloUK. Administrators: HermesNinja & IAMP1RU5.Pokémon is Copyright Gamefreak, Nintendo and The Pokémon Company 2001-2016All names owned and trademarked by Nintendo, Niantic, The Pokémon Company, and Gamefreak are property of their respective owners.

Welcome to this classic episode. Classics are my favorite episodes from the past 10 years, published once a month. These are N of 1 conversations with N of 1 people. In the midst of her transition to OpenAI, we are spotlighting the force that is Fidji Simo. She is the former CEO of Instacart and grew up in a small town in the South of France and was the first person in her family to graduate from high school. Since then, she has had a dazzling career with stops at France's leading university, eBay, and Facebook. Fidji spent the better part of a decade at Facebook where she led the Facebook App before joining the online grocery platform, Instacart, in mid 2021. We talk about Fidji's consumer product experiences, Instacart's role within the grocery ecosystem, and delve into her personal philosophy on leadership. Please enjoy this wide-ranging discussion with Fidji Simo. For the full show notes, transcript, and links to mentioned content, check out the episode page here. ----- This episode is brought to you by ⁠WorkOS⁠. WorkOS is a developer platform that enables SaaS companies to quickly add enterprise features to their applications. With a single API, developers can implement essential enterprise capabilities that typically require months of engineering work. By handling the complex infrastructure of enterprise features, WorkOS allows developers to focus on their core product while meeting the security and compliance requirements of Fortune 500 companies. Visit ⁠WorkOS.com⁠ to Transform your application into an enterprise-ready solution in minutes, not months. ----- Invest Like the Best is a property of Colossus, LLC. For more episodes of Invest Like the Best, visit joincolossus.com/episodes.  Stay up to date on all our podcasts by signing up to Colossus Weekly, our quick dive every Sunday highlighting the top business and investing concepts from our podcasts and the best of what we read that week. Sign up here. Follow us on Twitter: @patrick_oshag | @JoinColossus Show Notes (00:00:00) Welcome to Invest Like the Best (00:03:51) Comparing her experiences with Facebook and Instacart (00:06:22) The dimensionality of creating great consumer products online (00:07:50) How Instacart uses AI now and her advice to other companies who are ready to incorporate AI into their business (00:15:41) What being a pragmatic technologist means to her (00:18:02) Influences in younger years that led to her career path in technology (00:21:00) The landscape Instacart seeks to build and how major key players within the industry are involved (00:27:09) Data algorithms and their role in helping consumers (00:29:24) Scale around the original core business (00:32:12) The functional difference between Instacart shoppers and delivery drivers  (00:34:59) Issues with fully automated grocery store facilities (00:37:32) Insight into working with brands and consumer brand loyalty  (00:43:16) Her vision for the future of Instacart (00:46:58) The possibility of becoming the major software platform for most retailers (00:49:34) Her principles for capital allocation (00:52:34) Common misperceptions about Instacart from prospective investors (00:54:21) Her philosophy of seeing the magic in team members (00:56:46) Expanding knowledge while managing a complex business environment   (01:01:01) When she felt the most helpless in her career (01:03:46) Insight into generative AI and how it could shape the online grocery experience (01:08:00) The role of content and its importance for businesses like Instacart (01:11:10) The future of AI personalities and customizing your shopping experience (01:12:35) The kindest thing anyone has ever done for her

I had a real fun time chatting with Beth La Manach, whose new cookbook, “Entertaining 101” just released. Beth's YouTube channel is wildy entertaining and she is also on Substack so you can follow her Entertaining with Beth Now since Beth makes it so easy lets all get to Entertianing!EPISODE TRANSCRIPT:Stephanie Hansen:Hello, everybody. Welcome to Dishing with Stephanie's Dish. I'm Stephanie Hansen and I like to talk to people obsessed with food. In particular, I enjoy cookbook authors and today I'm with Beth Lamonic and she is the author of a cookbook that just the title alone, I feel like holy cats. That's so intimidating. It is called entertaining one zero one. Beth, that just makes you, like, right on the level of Martha Stewart in my brain. Were you nervous about calling it one zero one?Beth Le Manach:No. Because the way that I'm thinking about the title is it's really targeted towards beginners or veterans who just need it to be easier and quicker. And I think everybody loves a one zero one entry point because they know it's not gonna be intimidating. It's gonna be accessible.Stephanie Hansen:Well, you are not a one zero one in your chops. You have over 662,000 followers on YouTube. They were like, oh, she has a a YouTube channel. And I went to look. I was like, holy cats. Tell me the name of your YouTube channel because I forgot to write it down. Recipes for entertaining. Was that what it was called?Beth Le Manach:No. It's called Entertaining with Beth.Stephanie Hansen:Got it. Okay. So you also are very fascinating, but I'm gonna get to that part in just a second. Take me through, like, your journey of, like, the how you started the YouTube and how we are that you're just is this your first book?Beth Le Manach:Yes. It isn't my first book. I know. I've been in a long time. I know exactly. Yeah. So it's kind of a long story, but I'll give you the highlights. I started my YouTube channel because I was by trade a producer for television, lifestyle television, and I got my start with the Scripps network.Beth Le Manach:So Food Network, HGTV, Fine Living, I was producing a bunch of content for them. I saw everything going online, digital. So I was like, I wanna produce digital content for the web. I got a job at a company that had a huge order for YouTube. So this was right around 2011 when YouTube started getting grants to media companies to produce quality content so they could get the advertisers to actually advertise against it. Because up into that point, it was a lot of, you know, skate board tricks and cat videos and stuff like that. Yeah. And so since I had come up with all of this kind of lifestyle content, my boss was like, okay. Create a YouTube channel that women will love. And I was a new mom. I had two small kids, and I was into all this lifestyle content, but I knew nothing about YouTube. So I had to really learn what it was, and little by little, we started to just create content. That was food content, fashion, beauty, all the things that I thought, like, women would be interested in.And then one day, my boss came to me and said, you know what? We are, like, really behind on the hours here that we have to deliver. We gotta pep this up a bit. What do you got? And I was like, I think we should do, like, entertaining shows, like, thirty minute shows, like what we used to do for TV. Like, let's do the perfect dinner party. He's like he was like, well, who are we gonna get to do that? And I was like, me. I love to cook, and I have a lot of recipes. And at the time, I just bought a house, and I was like, you know, come to my house. You don't have to pay me.You're already paying me, and let's knock off a few of these episodes. So we did about 16 of them, and then my boss was like, you know, this is really resonating with people. Like and and it really hit me at that point that I thought, how is this new information for people? Because I had grown up with Martha Stewart and Ina Garten, and I just thought that everybody was watching this. But people at the time on YouTube were just getting into, like, all the beauty gurus, and those girls were now aging up and sort of, like, having their first apartment and getting married. And they weren't suddenly gonna go offline and go look at magazines and books. They were staying online.Stephanie Hansen:Yeah.Beth Le Manach:And I think that's where it really resonated. And so long story short, I did that until I started to do it full time, and now the channel is mine, and I just do it full time.Stephanie Hansen:It explains lots of things. One, how prescient of you to see this digital age coming. So very smart.Beth Le Manach:Yeah.Stephanie Hansen:Two, I always talk about first mover advantage. And whenever there's a new platform or something, I always make sure that I log on. I save my handle. Even if I don't know if I'm gonna use it or do anything with it, I I believe that being the first in a space or in in a being a handful of first in a space is part of what gets you that first mover advantage. So note to self people because there's gonna be a lot of social enterprises that are coming in our future. And then also, like, sometimes the keeping it simple is the best. Like, you just assume that everybody knows how to, you know, make a delicious apparel spritz, but necessarily they don't. So that what you can offer in your most authentic way is, valuable.And that's, I guess, why you did this as your first book because you seem like you really are taking and packaging a lot of this in a way that feels authentic to you, and that's what people want.Beth Le Manach:I think they do. I mean and I think that's what YouTube has really taught me is that there are thousands of chicken Parmesan recipes on YouTube, but people will still ask me, but we want your recipe. Not because my recipe is gonna be better than anybody else's recipe because there's only a couple of ways around making a chicken parm, but because they want my point of view. And I think that that's what makes YouTube so human, and that's why they called it YouTube because it is about you and how you how I prepare chicken parmesan recipe could be different than how you prepare it. And the things that we're gonna highlight could be different based on our own lived experience, and I think that's what makes it really human and really fun.Stephanie Hansen:Yeah. Your show is also very beautiful. I just started doing a TV show, with Fox here locally, and lighting is so important. And my own YouTube is horribly lit and embarrassing. Yours is incredible.Like, do you have my normal lights set up?Beth Le Manach:No. My gosh. You know what my light setup is now? No lights. The light setup is no lights because I went round and round, and I have, you know, a lot of different experience. Like, I started with the big crew of seven people people that would come, and then I would go back, like, after COVID, and there was no people. And then I had to learn it all myself, and then I moved to France, and I was like, I can't carry all this stuff with me. I have gone back and forth on the lighting, and I always go back to the fact that, like, natural lighting for food is just the best lighting, and then just adjust the camera settings. Like, you're much better off doing that and know which angles of the kitchen give you the best softest light because that you can always reproduce the camera, but you can't always reproduce the exact temperature and light. And, like, that just was making me crazy. So I just decided to finish the lights.Stephanie Hansen:Yeah. That is really the tip. Yes. I like it. You mentioned this move to France, and I I you have through the course of your channel and through the course career here. Also, you had a like, it sounded like a rental in France that you made into a full time home.Beth Le Manach:Yes. Exactly. So my husband is French, and we had been coming to France every year or so when we were married. And then we took a break when we had kids, and then we started to bring the kids when they were, like, five and two.Stephanie Hansen:So you and your husband moved to France, and he's French. Yes. So he's like your Jeffrey.Beth Le Manach:Yeah. You could say that. Yeah. He, he he definitely, has inspired me a lot, I think, with the French lifestyle and French cooking. And we would come to France every summer just to vacation, and then we thought, okay. Let's stop renting all these houses. Let's buy a house and then become the renter like, become the person renting. That was a better investment for us.Beth Le Manach:And then, I don't know, we just he got to a point in his life where he was like, I see all my friends retiring in France. That's where I wanna be. And I think that's the blessing and the curse of marrying a foreigner. At one point, they're gonna wanna go back, and you just have to be ready for that. So I was always ready for it because I've always loved France, and I just thought, like, that's a fun experience. Yeah. Let's go do that.Stephanie Hansen:Do you read David Leibovitz's blog?Beth Le Manach:Yes. I do. I love him. Yeah. He's great.Stephanie Hansen:I've learned so much. I have, relatives that are from Montreal, which is not France, but they've spent time in France. And Yeah. He just talks a lot about the difficulties of living in France and being an American transplant living in France.Are there things that you have found that you're just like, oh, I just wish I could get this or something that you're craving to miss?Beth Le Manach:Prepared broths and stocks. Like, you know, when you go in The States, you go to the grocery store and you see, like, a million organic chicken broth, beef broth, like, in every brand that takes up practically a whole file. Here, you cannot get that. You can get the cubes where you're making it, but it's like you're wasting a whole cube for two cups of broth, and you may not need the two cups of broth. Like, I love those little one cup ones that we can get in those days. That, we cannot get here. And I I don't know why. A lot of me thinks, like, it just takes up too much space on the shelves, and maybe the little cubes are better, but I do miss that.Stephanie Hansen:Do you have that better than bouillon product?Beth Le Manach:We don't have that. I have not seen that. Uh-uh. Like, there's a lot of different kinds of these little broth cubes too, and I've been trying all of them. Some of them are horrible, and some of them are okay, but there's nothing like the Swanson's chicken broth. Like, I really kinda miss that. I love that. And Land O'Lakes spread the butter.Beth Le Manach:Land O'Lakes butter. Even though we have a million wonderful butters here in France for baking, nothing is quite like the Land O'Lakes salted butter in my opinion.Stephanie Hansen:I live in Minnesota, the home of Land O'Lakes, so that makes me real happy. Alright. So entertaining one zero one is about simple, easy ways to start your entertaining life, whether it be like a signature cocktail for mom's brunch or an egg bake for Christmas or, just a simple, like, Friday night dinner party. What are some of your favorite entry points for entertaining?Beth Le Manach:Yeah. Well, I think brunch. I think brunch is the beginners, like, home run because there's no fancy roasts that you have to learn how to carve. It's pretty inexpensive because you're not serving a ton of wines and cocktails. It's fairly cheap too because of what you're making. It's eggs and bread and fruit. And it's easy because you can, like, prep in the morning, and then people come at, like, eleven. And it doesn't take the whole night.Beth Le Manach:Like, it's not gonna go on for hours and hours. Like, people usually leave around two or three. I just think it's a great entry point for people. Yeah. I mean, I think, you know, once you get into the holidays, like the Thanksgiving and the Christmas, you wanna get a few brunches under your belt, maybe a few dinners. I always say start with four, then have six, but don't ever start having 10 guests, which is what Thanksgiving is. So don't start there. Yep.Beth Le Manach:Because people usually get themselves so stressed out for entertaining because I think they don't start at the right entry point. And then they never wanna do it again because it was a big mess and, you know, it was so stressful because I think they didn't work their way up to it. You know what I mean?Stephanie Hansen:Yeah. I never thought about that, but that's really a clever way to think about it. I also think too choosing, like, the main dish and then building from there is helpful. Like Yes. I I don't know why I was afraid to cook salmon for forever, but, but, really, roasting a whole side of salmon is a great dish for entertaining.Beth Le Manach:Super easy, beautiful, super delicious. Yeah. I I think that people feel like they get sort of stressed out at all of the organization, like, the the timing of it. Because most people don't have, like, restaurant cook experience where everything is timed. So my philosophy is always, like, one or two things, two max that's, like, active cooking, The rest, assembly and the rest, premade. So, like, if you balance out the portfolio of dishes so that they're not all active cooking, it's just gonna make your life so much easier.Stephanie Hansen:And so Don't you think too, like, what I always discover with entertaining is people are just so delighted to come, to be invited to something. We don't do this enough.Beth Le Manach:We don't do it enough because I think people are afraid of how it's gonna go because maybe they had one or two bad experiences or because, you know, for better or for worse, I'm probably contributing to this, but there is so much food media out there between the blogs and the Instagram and the Pinterest and television and books that, like, it can get very overwhelming. What do you serve and, you know, where do you begin? That I really wanted to create, like, here are the hundred and one recipes that, like, everybody should just know how to make. Like, it's just should be part of your repertoire. Like, get the basics down first and get the ones that you crave. So, like, of course, everybody wants to know how to make a turkey at Thanksgiving or a key lime pie at Easter or barbecue chicken in the summer. Like, these are the things we are all sort of craving perennially. And if you can get those right, then you go to, like, one zero two, which is, you know, the more sophisticated flight files and that kind of thing.Stephanie Hansen:Second book, are you already thinking about it?Beth Le Manach:Oh my gosh. No. Because I'm still recovering from the first book. You know, you're a good book author. I had no idea how all consuming it is. In a good way. Of it taken. It was a definite two year project, you know, between the testing, the writing, the photography, like, all of it.Stephanie Hansen:Yeah. What part did you love, and what part did you hate?Beth Le Manach:I really love the testing. You know? Like, really taking the time to test each recipe and getting excited about being able to share it, thinking of all of my subscribers that I've had over the years and thinking, oh, this person's gonna love this, and, oh, that person is really this is really gonna help that person. I love that. I love the writing. I didn't think I would love that as much, but I really love that, the stories and the tips and the kind of bringing the recipe to life. As much as I love the results of the photo shoot, that was probably the most exhausting, I think. And to have to then remake all a hundred and one recipes again. And, you know, at that point, it's not just me in the kitchen.It's a whole team of people and making sure, like, oh, that's not supposed to look like that or, like, oh, that crust shouldn't be like you know? And, like, that I found very taxing. But it was great to see all the photos at the end of the shoot. Like, oh, wow. We did all that.Stephanie Hansen:Did you have to cut some recipes, and was that hard to do?Beth Le Manach:We didn't I would cut them in the testing. We didn't we we basically shot everything that we planned, so that was great. But there were recipes that I just kept thinking, this is good, but it's too complicated, or this is not delivering on my motto of, like, minimum effort, maximum impact. This is, like, maximum effort from maximum impact, but, like, I didn't wanna go there. I wanted to keep it really easy and accessible for people. So those were the recipes that usually got the pitch.Stephanie Hansen:Was it harder? When did you move to France, and was this in the middle?Beth Le Manach:Yeah. It was. Of course. That was the craziest thing about it. We did the photo shoot in May, and we moved in June. So as soon as the, like, photo team left at the May, we were like, okay. Let's wrap it up. And we started to just put things in boxes and because I couldn't, like, take the whole house apart because I needed all the props, and I needed a certain amount of furniture and dishes and thing, you know, that I couldn't take.Beth Le Manach:So yeah. Stephanie Hansen:did you move all that stuff? Do you still have it? Because people don't realize, like, when you're styling photos, you know, you need all this stuff that you have.Beth Le Manach:You you need all this stuff, and I had a ton of props as we all do. You know, anybody that's in this business has a ton props. And I used them all for the cookbook, but I could not take them all with me to France. It's just it was gonna be too expensive. And I was actually afraid that some of them would break anyway, so I gave them to a lot of the, prop master who was working on the cookbook. Like, she took a a bunch. Everybody on the shoot took some, and we had a fully furnished house here in France that we were renting. So and, of course, every time I come, I would hit a flea market and buy more stuff.So, like, I just had no more rooms for any more stuff, so I just had to, you know, give away.Stephanie Hansen:Yeah. That's it's kinda liberating and kinda freeing, though, in and of itself.Beth Le Manach:It is. It is.Stephanie Hansen:Who do you look up to for entertaining?Beth Le Manach:Oh, you know, all the greats. I love Martha Stewart. I love Ina Garten. I'm trying to think, like, if I there's a couple of substackers that I really love. There's a woman, little Chavita is the name of her substack. I let do you know her? Do you follow her substack? I think yeah. I just I love her sort of effortless elegance. I love things that don't feel overly fussy or feel overly staged.Beth Le Manach:Yeah. There's a lot of Instagrammers too that you just see that you're like, oh, yeah. I love that. I don't know. Yeah. I think and my parents, like, I love the way that they entertain, and I've always, like, looked up to their sort of style of entertaining.Stephanie Hansen:You mentioned, chicken parm experience, and I just happen to have read a whole thing about an influencer that apparently grabbed some very similar recipes from, some recipe writers and then repackaged them and put them in her book in Australia that's been, like, a multimillion bestseller. And I always worry and wonder about that because it's very hard to make a recipe your own for something like a chicken farm. And I really cooking very basic and presenting very basic recipes that people have been doing for forever and short of, like, saying, you know, I got inspiration or I adapted from. I do wonder if we're getting into this place where the Internet is just full of 6,000 chicken parmesan recipes that are all the same.Beth Le Manach:Yeah. I mean, I think what really, sets them apart though is the way you go about it. Like, I can remember a copyright lawyer telling me, like, you can't actually copyright the ingredients, but you can copyright the method. And I think, you know, for anybody who cooks a lot, there is a method that you go about making the recipe that's based on your experience, like the do's and more importantly the don'ts. Like, don't do that because you're gonna have a salvee chicken parm. Make sure you do this because it'll crisp up more. So, like, in my chicken parmesan video on YouTube, I labeled it a little bit different. I think it's something like the six tips to a great chicken parm, and that's just based on my experience.Like, fry it in a cast iron pan, presalt the chicken so that it's nice and juicy. Once it comes out of the pan, put it on a cooling rack with a, you know, something like a cookie rack so that it doesn't get all soggy. Add a little Parmesan tea. Like so I think that people make very classic recipes their own by adding their own personality and their own little tips and tricks that they've learned along the way to guarantee success. So I feel like, you know, even in the age of AI and everybody's like, oh, you know what? They're only gonna get these recipes from AI. It's like, yeah. But you're not gonna get that human experience of, like, here's what I did that doesn't work. Here's what I've done that works really well.So I think that's kind of our, you know, competitive edge, I guess, against the robots.Stephanie Hansen:Yeah. And the superpower that maybe will separate, finally, the weed from the chaff as it were. Because if we are all then making similarly the same thing, it is how we're doing it and also how we're performing the content because, like, people get interested in you as a human and you as how you do things, and they wanna follow you and your point of view and think you're funny or whatever your superpower is.Beth Le Manach:Exactly. And that's why I think video is so powerful because that doesn't always come across on the printed page or with a photograph. But when you are on video and you're spending time, like, building this audience on YouTube, it is a way to connect in a more human way with people. And that also, when they search chicken parm and they see three or four results come up, if they already know you because they've watched your video, they you do feel like a friend to them, and they want your point of view. So I think, you know, it was worth all those years and years of uploads because it does help you, like, ingratiate yourself a little bit more to the audience. You know?Stephanie Hansen:Yeah. And, also, I think if you just this is a weird thing to say, but I've been thinking about this a lot because I have a speech later today, and and I wasn't sure what I was gonna speak about. And my husband's like, oh, are you gonna talk about women in business? I was like, no. I think I'm gonna talk about my regs to not riches story, which is, like, people have all these different experiences. Right? And you're always comparing yourself to other people or trying to measure up or trying to get as many likes or follows or comments. And really what I always keep coming back to is that people just want authentic, friendly, nice people in their kitchen to spend time with them.Beth Le Manach:I think so. A %. Especially if it's something that they're a little unsure about, they want the reassurance that, like, it's going to be okay. Like, yeah, we're gonna do it together. You know? Like, I think that that's very reassuring for people.Stephanie Hansen:One of the, recipes that I happen to see on your YouTube really just, like, blew my mind, and I think it's based on your French experiences about almond croissants.Beth Le Manach:Oh, yeah. Yeah. That's from the book.Great. It is in the book. Yeah.Stephanie Hansen:I'm obsessed with almond croissants, and what you did was you took day old croissants and then made, like, a beautiful almond filling, and voila, almond croissants. It's it never occurred to me that that would be a way that you could do that without, you know, like, laminating dough and I mean doing all the hard work.Beth Le Manach:Yeah. Well, I laughed out loud because I didn't realize, and my husband shared this with me when we were sort of newly married, that almond or croissants were made because that was a way that the bakeries could use up the day old croissants that didn't sell because very few things go to waste in France, especially foods. Then it, like, made perfect sense. Like, oh, of course. So if they're doing that, like, we could be doing that. Yeah. Absolutely. Have, like, the yeah.We just don't have the day old croissants, but, like, you can do it with fresh if you just split them open and let them dry out while you make the filling, and it's just as good.Stephanie Hansen:So you have an event that's coming up at Cooks At Crocus Hill, June Eighth, 4 PM. As we record this, there's only a few tickets left. So by the time it actually airs, you probably won't have the privilege of getting tickets unless you decide to do another night. Is that a possibility?Beth Le Manach:We don't know because I have to leave the next day for my next tour. So this is the thing that I yeah. I'm learning about the book tours is you have to be quick about it because it is expensive to go to all these cities.Stephanie Hansen:Yes. And how many citiesBeth Le Manach:are you going to on your tour? I'm going to seven.Stephanie Hansen:Okay. Okay. That is gonna be great. Yeah. So we are speaking with Beth Lamonic, and she is the author of entertaining one zero one. And you can find her book, recipes every host should know how to make. I thought that was a great subtitle too, by the way. Very clear. Everybody knew exactly what they were gonna be getting from your book. Do you have a Substack too, or how do you want people to follow it?Beth Le Manach:Yes. I do. I have a Substack. That would be great. People can follow me there. It's called entertaining with Beth.Stephanie Hansen:And how are you enjoying that as a platform?Beth Le Manach:I love it. I mean, this is the funny thing is, like, writing the cookbook did introduce me to this, like, other way to create, which is writing. And I think it came at the perfect time because we moved to France around the same time that I was doing more on Substack. So I share the recipes there, which are free. But then if people wanna be part of my paid community, once a month, I do an essay about what it's like living in France. I'm kind of the good, bad, and the ugly, you know, because there is so much material that happens, and that's just been a really fun exercise to share that, just in the written page. And and sometimes I include little videos in it too. So It's been It's always fun too, Stephanie Hansen:I think, as creators to have other outlets and more outlets. Yeah. And, you know, I I know people find this hard to believe, but with the exception of, like, in any industry, the top 10% of us are cobbling this together. Right? You're at the end of the year, when you're doing your taxes, you have 52 tiny pots of money that you add up together. Right. And Substat is another tiny pot, but is giving a lot of joy to a lot of people and allowing them to flex in unique and creative ways.Beth Le Manach:It is. It absolutely is. And and I think too because if you stay with, like, kinda one medium, like, I've been doing video for so many years, thirteen years video, it gets really tiring, and you start to get a little fatigued by it all. So it kinda jump starts your creativity again to be like, oh, now I'm gonna write some things, and now I'm gonna and then it sort of helps the video because you look at it with fresher eyes.Stephanie Hansen:Yeah. I love it. Well, Beth, it's been a delight to speak with you. Thanks for being on the podcast today. Good luck with the tour. Beth Le Manach: thanks for having me.Stephanie Hansen:Yes. Are you on presale right now?Beth Le Manach:Yes. We're on presale, and then it goes on sale, for real on June 3.Stephanie Hansen:Okay. So we're gonna launch this podcast, I believe, right before the launch. If you can presale, because you guys that listen know presales are super important to cookbook authors, all of those sales that they've generated up on the presale count towards the first day sales, which hopefully, if all things go great, launches them on bestseller list. Right? That's what we're all trying to do. Beth, I think you've got a great shot at it because your book, looks great. I've watched a bunch of your videos, and I'm just glad that you're getting a chance to come to Saint Paul, Minnesota. Cooks Of Crocusil is a great spot. You're gonna have a blast.Beth Le Manach:Yes. I hope so. It looks amazing.Thank you so much for having me. I really appreciate it.Stephanie Hansen:Enjoy your travels. Hopefully, we'll speak again sometime. Sounds goodStephanie Hansen:Thanks, Stephanie. Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

I had a real fun time chatting with Beth La Manach, whose new cookbook, “Entertaining 101” just released. Beth's YouTube channel is wildy entertaining and she is also on Substack so you can follow her Entertaining with Beth Now since Beth makes it so easy lets all get to Entertianing!EPISODE TRANSCRIPT:Stephanie Hansen:Hello, everybody. Welcome to Dishing with Stephanie's Dish. I'm Stephanie Hansen and I like to talk to people obsessed with food. In particular, I enjoy cookbook authors and today I'm with Beth Lamonic and she is the author of a cookbook that just the title alone, I feel like holy cats. That's so intimidating. It is called entertaining one zero one. Beth, that just makes you, like, right on the level of Martha Stewart in my brain. Were you nervous about calling it one zero one?Beth Le Manach:No. Because the way that I'm thinking about the title is it's really targeted towards beginners or veterans who just need it to be easier and quicker. And I think everybody loves a one zero one entry point because they know it's not gonna be intimidating. It's gonna be accessible.Stephanie Hansen:Well, you are not a one zero one in your chops. You have over 662,000 followers on YouTube. They were like, oh, she has a a YouTube channel. And I went to look. I was like, holy cats. Tell me the name of your YouTube channel because I forgot to write it down. Recipes for entertaining. Was that what it was called?Beth Le Manach:No. It's called Entertaining with Beth.Stephanie Hansen:Got it. Okay. So you also are very fascinating, but I'm gonna get to that part in just a second. Take me through, like, your journey of, like, the how you started the YouTube and how we are that you're just is this your first book?Beth Le Manach:Yes. It isn't my first book. I know. I've been in a long time. I know exactly. Yeah. So it's kind of a long story, but I'll give you the highlights. I started my YouTube channel because I was by trade a producer for television, lifestyle television, and I got my start with the Scripps network.Beth Le Manach:So Food Network, HGTV, Fine Living, I was producing a bunch of content for them. I saw everything going online, digital. So I was like, I wanna produce digital content for the web. I got a job at a company that had a huge order for YouTube. So this was right around 2011 when YouTube started getting grants to media companies to produce quality content so they could get the advertisers to actually advertise against it. Because up into that point, it was a lot of, you know, skate board tricks and cat videos and stuff like that. Yeah. And so since I had come up with all of this kind of lifestyle content, my boss was like, okay. Create a YouTube channel that women will love. And I was a new mom. I had two small kids, and I was into all this lifestyle content, but I knew nothing about YouTube. So I had to really learn what it was, and little by little, we started to just create content. That was food content, fashion, beauty, all the things that I thought, like, women would be interested in.And then one day, my boss came to me and said, you know what? We are, like, really behind on the hours here that we have to deliver. We gotta pep this up a bit. What do you got? And I was like, I think we should do, like, entertaining shows, like, thirty minute shows, like what we used to do for TV. Like, let's do the perfect dinner party. He's like he was like, well, who are we gonna get to do that? And I was like, me. I love to cook, and I have a lot of recipes. And at the time, I just bought a house, and I was like, you know, come to my house. You don't have to pay me.You're already paying me, and let's knock off a few of these episodes. So we did about 16 of them, and then my boss was like, you know, this is really resonating with people. Like and and it really hit me at that point that I thought, how is this new information for people? Because I had grown up with Martha Stewart and Ina Garten, and I just thought that everybody was watching this. But people at the time on YouTube were just getting into, like, all the beauty gurus, and those girls were now aging up and sort of, like, having their first apartment and getting married. And they weren't suddenly gonna go offline and go look at magazines and books. They were staying online.Stephanie Hansen:Yeah.Beth Le Manach:And I think that's where it really resonated. And so long story short, I did that until I started to do it full time, and now the channel is mine, and I just do it full time.Stephanie Hansen:It explains lots of things. One, how prescient of you to see this digital age coming. So very smart.Beth Le Manach:Yeah.Stephanie Hansen:Two, I always talk about first mover advantage. And whenever there's a new platform or something, I always make sure that I log on. I save my handle. Even if I don't know if I'm gonna use it or do anything with it, I I believe that being the first in a space or in in a being a handful of first in a space is part of what gets you that first mover advantage. So note to self people because there's gonna be a lot of social enterprises that are coming in our future. And then also, like, sometimes the keeping it simple is the best. Like, you just assume that everybody knows how to, you know, make a delicious apparel spritz, but necessarily they don't. So that what you can offer in your most authentic way is, valuable.And that's, I guess, why you did this as your first book because you seem like you really are taking and packaging a lot of this in a way that feels authentic to you, and that's what people want.Beth Le Manach:I think they do. I mean and I think that's what YouTube has really taught me is that there are thousands of chicken Parmesan recipes on YouTube, but people will still ask me, but we want your recipe. Not because my recipe is gonna be better than anybody else's recipe because there's only a couple of ways around making a chicken parm, but because they want my point of view. And I think that that's what makes YouTube so human, and that's why they called it YouTube because it is about you and how you how I prepare chicken parmesan recipe could be different than how you prepare it. And the things that we're gonna highlight could be different based on our own lived experience, and I think that's what makes it really human and really fun.Stephanie Hansen:Yeah. Your show is also very beautiful. I just started doing a TV show, with Fox here locally, and lighting is so important. And my own YouTube is horribly lit and embarrassing. Yours is incredible.Like, do you have my normal lights set up?Beth Le Manach:No. My gosh. You know what my light setup is now? No lights. The light setup is no lights because I went round and round, and I have, you know, a lot of different experience. Like, I started with the big crew of seven people people that would come, and then I would go back, like, after COVID, and there was no people. And then I had to learn it all myself, and then I moved to France, and I was like, I can't carry all this stuff with me. I have gone back and forth on the lighting, and I always go back to the fact that, like, natural lighting for food is just the best lighting, and then just adjust the camera settings. Like, you're much better off doing that and know which angles of the kitchen give you the best softest light because that you can always reproduce the camera, but you can't always reproduce the exact temperature and light. And, like, that just was making me crazy. So I just decided to finish the lights.Stephanie Hansen:Yeah. That is really the tip. Yes. I like it. You mentioned this move to France, and I I you have through the course of your channel and through the course career here. Also, you had a like, it sounded like a rental in France that you made into a full time home.Beth Le Manach:Yes. Exactly. So my husband is French, and we had been coming to France every year or so when we were married. And then we took a break when we had kids, and then we started to bring the kids when they were, like, five and two.Stephanie Hansen:So you and your husband moved to France, and he's French. Yes. So he's like your Jeffrey.Beth Le Manach:Yeah. You could say that. Yeah. He, he he definitely, has inspired me a lot, I think, with the French lifestyle and French cooking. And we would come to France every summer just to vacation, and then we thought, okay. Let's stop renting all these houses. Let's buy a house and then become the renter like, become the person renting. That was a better investment for us.Beth Le Manach:And then, I don't know, we just he got to a point in his life where he was like, I see all my friends retiring in France. That's where I wanna be. And I think that's the blessing and the curse of marrying a foreigner. At one point, they're gonna wanna go back, and you just have to be ready for that. So I was always ready for it because I've always loved France, and I just thought, like, that's a fun experience. Yeah. Let's go do that.Stephanie Hansen:Do you read David Leibovitz's blog?Beth Le Manach:Yes. I do. I love him. Yeah. He's great.Stephanie Hansen:I've learned so much. I have, relatives that are from Montreal, which is not France, but they've spent time in France. And Yeah. He just talks a lot about the difficulties of living in France and being an American transplant living in France.Are there things that you have found that you're just like, oh, I just wish I could get this or something that you're craving to miss?Beth Le Manach:Prepared broths and stocks. Like, you know, when you go in The States, you go to the grocery store and you see, like, a million organic chicken broth, beef broth, like, in every brand that takes up practically a whole file. Here, you cannot get that. You can get the cubes where you're making it, but it's like you're wasting a whole cube for two cups of broth, and you may not need the two cups of broth. Like, I love those little one cup ones that we can get in those days. That, we cannot get here. And I I don't know why. A lot of me thinks, like, it just takes up too much space on the shelves, and maybe the little cubes are better, but I do miss that.Stephanie Hansen:Do you have that better than bouillon product?Beth Le Manach:We don't have that. I have not seen that. Uh-uh. Like, there's a lot of different kinds of these little broth cubes too, and I've been trying all of them. Some of them are horrible, and some of them are okay, but there's nothing like the Swanson's chicken broth. Like, I really kinda miss that. I love that. And Land O'Lakes spread the butter.Beth Le Manach:Land O'Lakes butter. Even though we have a million wonderful butters here in France for baking, nothing is quite like the Land O'Lakes salted butter in my opinion.Stephanie Hansen:I live in Minnesota, the home of Land O'Lakes, so that makes me real happy. Alright. So entertaining one zero one is about simple, easy ways to start your entertaining life, whether it be like a signature cocktail for mom's brunch or an egg bake for Christmas or, just a simple, like, Friday night dinner party. What are some of your favorite entry points for entertaining?Beth Le Manach:Yeah. Well, I think brunch. I think brunch is the beginners, like, home run because there's no fancy roasts that you have to learn how to carve. It's pretty inexpensive because you're not serving a ton of wines and cocktails. It's fairly cheap too because of what you're making. It's eggs and bread and fruit. And it's easy because you can, like, prep in the morning, and then people come at, like, eleven. And it doesn't take the whole night.Beth Le Manach:Like, it's not gonna go on for hours and hours. Like, people usually leave around two or three. I just think it's a great entry point for people. Yeah. I mean, I think, you know, once you get into the holidays, like the Thanksgiving and the Christmas, you wanna get a few brunches under your belt, maybe a few dinners. I always say start with four, then have six, but don't ever start having 10 guests, which is what Thanksgiving is. So don't start there. Yep.Beth Le Manach:Because people usually get themselves so stressed out for entertaining because I think they don't start at the right entry point. And then they never wanna do it again because it was a big mess and, you know, it was so stressful because I think they didn't work their way up to it. You know what I mean?Stephanie Hansen:Yeah. I never thought about that, but that's really a clever way to think about it. I also think too choosing, like, the main dish and then building from there is helpful. Like Yes. I I don't know why I was afraid to cook salmon for forever, but, but, really, roasting a whole side of salmon is a great dish for entertaining.Beth Le Manach:Super easy, beautiful, super delicious. Yeah. I I think that people feel like they get sort of stressed out at all of the organization, like, the the timing of it. Because most people don't have, like, restaurant cook experience where everything is timed. So my philosophy is always, like, one or two things, two max that's, like, active cooking, The rest, assembly and the rest, premade. So, like, if you balance out the portfolio of dishes so that they're not all active cooking, it's just gonna make your life so much easier.Stephanie Hansen:And so Don't you think too, like, what I always discover with entertaining is people are just so delighted to come, to be invited to something. We don't do this enough.Beth Le Manach:We don't do it enough because I think people are afraid of how it's gonna go because maybe they had one or two bad experiences or because, you know, for better or for worse, I'm probably contributing to this, but there is so much food media out there between the blogs and the Instagram and the Pinterest and television and books that, like, it can get very overwhelming. What do you serve and, you know, where do you begin? That I really wanted to create, like, here are the hundred and one recipes that, like, everybody should just know how to make. Like, it's just should be part of your repertoire. Like, get the basics down first and get the ones that you crave. So, like, of course, everybody wants to know how to make a turkey at Thanksgiving or a key lime pie at Easter or barbecue chicken in the summer. Like, these are the things we are all sort of craving perennially. And if you can get those right, then you go to, like, one zero two, which is, you know, the more sophisticated flight files and that kind of thing.Stephanie Hansen:Second book, are you already thinking about it?Beth Le Manach:Oh my gosh. No. Because I'm still recovering from the first book. You know, you're a good book author. I had no idea how all consuming it is. In a good way. Of it taken. It was a definite two year project, you know, between the testing, the writing, the photography, like, all of it.Stephanie Hansen:Yeah. What part did you love, and what part did you hate?Beth Le Manach:I really love the testing. You know? Like, really taking the time to test each recipe and getting excited about being able to share it, thinking of all of my subscribers that I've had over the years and thinking, oh, this person's gonna love this, and, oh, that person is really this is really gonna help that person. I love that. I love the writing. I didn't think I would love that as much, but I really love that, the stories and the tips and the kind of bringing the recipe to life. As much as I love the results of the photo shoot, that was probably the most exhausting, I think. And to have to then remake all a hundred and one recipes again. And, you know, at that point, it's not just me in the kitchen.It's a whole team of people and making sure, like, oh, that's not supposed to look like that or, like, oh, that crust shouldn't be like you know? And, like, that I found very taxing. But it was great to see all the photos at the end of the shoot. Like, oh, wow. We did all that.Stephanie Hansen:Did you have to cut some recipes, and was that hard to do?Beth Le Manach:We didn't I would cut them in the testing. We didn't we we basically shot everything that we planned, so that was great. But there were recipes that I just kept thinking, this is good, but it's too complicated, or this is not delivering on my motto of, like, minimum effort, maximum impact. This is, like, maximum effort from maximum impact, but, like, I didn't wanna go there. I wanted to keep it really easy and accessible for people. So those were the recipes that usually got the pitch.Stephanie Hansen:Was it harder? When did you move to France, and was this in the middle?Beth Le Manach:Yeah. It was. Of course. That was the craziest thing about it. We did the photo shoot in May, and we moved in June. So as soon as the, like, photo team left at the May, we were like, okay. Let's wrap it up. And we started to just put things in boxes and because I couldn't, like, take the whole house apart because I needed all the props, and I needed a certain amount of furniture and dishes and thing, you know, that I couldn't take.Beth Le Manach:So yeah. Stephanie Hansen:did you move all that stuff? Do you still have it? Because people don't realize, like, when you're styling photos, you know, you need all this stuff that you have.Beth Le Manach:You you need all this stuff, and I had a ton of props as we all do. You know, anybody that's in this business has a ton props. And I used them all for the cookbook, but I could not take them all with me to France. It's just it was gonna be too expensive. And I was actually afraid that some of them would break anyway, so I gave them to a lot of the, prop master who was working on the cookbook. Like, she took a a bunch. Everybody on the shoot took some, and we had a fully furnished house here in France that we were renting. So and, of course, every time I come, I would hit a flea market and buy more stuff.So, like, I just had no more rooms for any more stuff, so I just had to, you know, give away.Stephanie Hansen:Yeah. That's it's kinda liberating and kinda freeing, though, in and of itself.Beth Le Manach:It is. It is.Stephanie Hansen:Who do you look up to for entertaining?Beth Le Manach:Oh, you know, all the greats. I love Martha Stewart. I love Ina Garten. I'm trying to think, like, if I there's a couple of substackers that I really love. There's a woman, little Chavita is the name of her substack. I let do you know her? Do you follow her substack? I think yeah. I just I love her sort of effortless elegance. I love things that don't feel overly fussy or feel overly staged.Beth Le Manach:Yeah. There's a lot of Instagrammers too that you just see that you're like, oh, yeah. I love that. I don't know. Yeah. I think and my parents, like, I love the way that they entertain, and I've always, like, looked up to their sort of style of entertaining.Stephanie Hansen:You mentioned, chicken parm experience, and I just happen to have read a whole thing about an influencer that apparently grabbed some very similar recipes from, some recipe writers and then repackaged them and put them in her book in Australia that's been, like, a multimillion bestseller. And I always worry and wonder about that because it's very hard to make a recipe your own for something like a chicken farm. And I really cooking very basic and presenting very basic recipes that people have been doing for forever and short of, like, saying, you know, I got inspiration or I adapted from. I do wonder if we're getting into this place where the Internet is just full of 6,000 chicken parmesan recipes that are all the same.Beth Le Manach:Yeah. I mean, I think what really, sets them apart though is the way you go about it. Like, I can remember a copyright lawyer telling me, like, you can't actually copyright the ingredients, but you can copyright the method. And I think, you know, for anybody who cooks a lot, there is a method that you go about making the recipe that's based on your experience, like the do's and more importantly the don'ts. Like, don't do that because you're gonna have a salvee chicken parm. Make sure you do this because it'll crisp up more. So, like, in my chicken parmesan video on YouTube, I labeled it a little bit different. I think it's something like the six tips to a great chicken parm, and that's just based on my experience.Like, fry it in a cast iron pan, presalt the chicken so that it's nice and juicy. Once it comes out of the pan, put it on a cooling rack with a, you know, something like a cookie rack so that it doesn't get all soggy. Add a little Parmesan tea. Like so I think that people make very classic recipes their own by adding their own personality and their own little tips and tricks that they've learned along the way to guarantee success. So I feel like, you know, even in the age of AI and everybody's like, oh, you know what? They're only gonna get these recipes from AI. It's like, yeah. But you're not gonna get that human experience of, like, here's what I did that doesn't work. Here's what I've done that works really well.So I think that's kind of our, you know, competitive edge, I guess, against the robots.Stephanie Hansen:Yeah. And the superpower that maybe will separate, finally, the weed from the chaff as it were. Because if we are all then making similarly the same thing, it is how we're doing it and also how we're performing the content because, like, people get interested in you as a human and you as how you do things, and they wanna follow you and your point of view and think you're funny or whatever your superpower is.Beth Le Manach:Exactly. And that's why I think video is so powerful because that doesn't always come across on the printed page or with a photograph. But when you are on video and you're spending time, like, building this audience on YouTube, it is a way to connect in a more human way with people. And that also, when they search chicken parm and they see three or four results come up, if they already know you because they've watched your video, they you do feel like a friend to them, and they want your point of view. So I think, you know, it was worth all those years and years of uploads because it does help you, like, ingratiate yourself a little bit more to the audience. You know?Stephanie Hansen:Yeah. And, also, I think if you just this is a weird thing to say, but I've been thinking about this a lot because I have a speech later today, and and I wasn't sure what I was gonna speak about. And my husband's like, oh, are you gonna talk about women in business? I was like, no. I think I'm gonna talk about my regs to not riches story, which is, like, people have all these different experiences. Right? And you're always comparing yourself to other people or trying to measure up or trying to get as many likes or follows or comments. And really what I always keep coming back to is that people just want authentic, friendly, nice people in their kitchen to spend time with them.Beth Le Manach:I think so. A %. Especially if it's something that they're a little unsure about, they want the reassurance that, like, it's going to be okay. Like, yeah, we're gonna do it together. You know? Like, I think that that's very reassuring for people.Stephanie Hansen:One of the, recipes that I happen to see on your YouTube really just, like, blew my mind, and I think it's based on your French experiences about almond croissants.Beth Le Manach:Oh, yeah. Yeah. That's from the book.Great. It is in the book. Yeah.Stephanie Hansen:I'm obsessed with almond croissants, and what you did was you took day old croissants and then made, like, a beautiful almond filling, and voila, almond croissants. It's it never occurred to me that that would be a way that you could do that without, you know, like, laminating dough and I mean doing all the hard work.Beth Le Manach:Yeah. Well, I laughed out loud because I didn't realize, and my husband shared this with me when we were sort of newly married, that almond or croissants were made because that was a way that the bakeries could use up the day old croissants that didn't sell because very few things go to waste in France, especially foods. Then it, like, made perfect sense. Like, oh, of course. So if they're doing that, like, we could be doing that. Yeah. Absolutely. Have, like, the yeah.We just don't have the day old croissants, but, like, you can do it with fresh if you just split them open and let them dry out while you make the filling, and it's just as good.Stephanie Hansen:So you have an event that's coming up at Cooks At Crocus Hill, June Eighth, 4 PM. As we record this, there's only a few tickets left. So by the time it actually airs, you probably won't have the privilege of getting tickets unless you decide to do another night. Is that a possibility?Beth Le Manach:We don't know because I have to leave the next day for my next tour. So this is the thing that I yeah. I'm learning about the book tours is you have to be quick about it because it is expensive to go to all these cities.Stephanie Hansen:Yes. And how many citiesBeth Le Manach:are you going to on your tour? I'm going to seven.Stephanie Hansen:Okay. Okay. That is gonna be great. Yeah. So we are speaking with Beth Lamonic, and she is the author of entertaining one zero one. And you can find her book, recipes every host should know how to make. I thought that was a great subtitle too, by the way. Very clear. Everybody knew exactly what they were gonna be getting from your book. Do you have a Substack too, or how do you want people to follow it?Beth Le Manach:Yes. I do. I have a Substack. That would be great. People can follow me there. It's called entertaining with Beth.Stephanie Hansen:And how are you enjoying that as a platform?Beth Le Manach:I love it. I mean, this is the funny thing is, like, writing the cookbook did introduce me to this, like, other way to create, which is writing. And I think it came at the perfect time because we moved to France around the same time that I was doing more on Substack. So I share the recipes there, which are free. But then if people wanna be part of my paid community, once a month, I do an essay about what it's like living in France. I'm kind of the good, bad, and the ugly, you know, because there is so much material that happens, and that's just been a really fun exercise to share that, just in the written page. And and sometimes I include little videos in it too. So It's been It's always fun too, Stephanie Hansen:I think, as creators to have other outlets and more outlets. Yeah. And, you know, I I know people find this hard to believe, but with the exception of, like, in any industry, the top 10% of us are cobbling this together. Right? You're at the end of the year, when you're doing your taxes, you have 52 tiny pots of money that you add up together. Right. And Substat is another tiny pot, but is giving a lot of joy to a lot of people and allowing them to flex in unique and creative ways.Beth Le Manach:It is. It absolutely is. And and I think too because if you stay with, like, kinda one medium, like, I've been doing video for so many years, thirteen years video, it gets really tiring, and you start to get a little fatigued by it all. So it kinda jump starts your creativity again to be like, oh, now I'm gonna write some things, and now I'm gonna and then it sort of helps the video because you look at it with fresher eyes.Stephanie Hansen:Yeah. I love it. Well, Beth, it's been a delight to speak with you. Thanks for being on the podcast today. Good luck with the tour. Beth Le Manach: thanks for having me.Stephanie Hansen:Yes. Are you on presale right now?Beth Le Manach:Yes. We're on presale, and then it goes on sale, for real on June 3.Stephanie Hansen:Okay. So we're gonna launch this podcast, I believe, right before the launch. If you can presale, because you guys that listen know presales are super important to cookbook authors, all of those sales that they've generated up on the presale count towards the first day sales, which hopefully, if all things go great, launches them on bestseller list. Right? That's what we're all trying to do. Beth, I think you've got a great shot at it because your book, looks great. I've watched a bunch of your videos, and I'm just glad that you're getting a chance to come to Saint Paul, Minnesota. Cooks Of Crocusil is a great spot. You're gonna have a blast.Beth Le Manach:Yes. I hope so. It looks amazing.Thank you so much for having me. I really appreciate it.Stephanie Hansen:Enjoy your travels. Hopefully, we'll speak again sometime. Sounds goodStephanie Hansen:Thanks, Stephanie. Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

For Ireland's Mark Geary, America was everything. He moved to New York in the 1990s and cut his teeth in the music business alongside legendary artists like Jeff Buckley. Thirty years later, his songs continue to paint pictures of the modern Irish experience, especially as it relates to America. Geary sat down with Roots Music Rambler before his May headline show at The Monarch Music Community in Louisville, Ky., to talk about his latest album, In the Time of Locusts, songwriting, developing his sound and style and much more.  Geary is on the sonaBlast Records label, which is based in Louisville, but has a roster of independent singers, songwriters and bands from around the world. In fact, labelmate Cait Justice, a previous guest on Roots Music Rambler, even popped into the interview, recorded in the green room at The Monarch.  Frank and Falls also share this week's Pickin' the Grinnin' choices for artist recommendations for you.  Download the episode and subscribe at rootsmusicrambler.com or wherever you get your podcasts.  Also be sure to help spread the love of the show with Roots Music Rambler's new merch, now available at rootsmusicrambler.com/store. Authentic t-shirts, hats and stickers are now available.  Buckle up for The Hoe-Down and the Throw-Down! It's a new episode of Roots Music Rambler. Notes and links:  Mark Geary online Mark Geary on Spotify Mark Geary on Instagram The Monarch Music & Arts Community Cait Justice episode of RMR The Roots Music Rambler Store Roots Music Rambler on Instagram Roots Music Rambler on TikTok  Roots Music Rambler on Facebook Jason Falls on Instagram Francesca Folinazzo on Instagram Pickin' the Grinnin' Recommendations Magnolia Boulevard Amythyst Kiah Subscribe to Roots Music Rambler on Spotify, Apple Podcasts, GoodPods or wherever you get your podcasts. Theme Music: Sheepskin & Beeswax by Genticorum; Copyright 2025 - Falls+Partners. Learn more about your ad choices. Visit megaphone.fm/adchoices

The new GO Battle League season update information has been dropped, new Gigantamax starters are coming, Steve went to South Africa again?!?!, AXN returns to the throne in Portland, and this next meta is going to be wild! Where to find us! YouTube - https://youtube.com/@thebattlecatzpodcast X - https://twitter.com/BattleCatzPod Caleb Peng YouTube - https://youtube.com/calebpeng  X - https://twitter.com/CalebPeng Twitch - https://twitch.tv/calebpeng  HurricaneKaz X - https://x.com/thehurricanekaz Steve YouTube - https://www.youtube.com/PvPSteve X - https://x.com/PvPSteve1 Twitch - https://twitch.tv/PvPSteve7 Podcast - https://www.youtube.com/@GdayBattlers Twastell X - https://x.com/pogoTwastell 0:00:00 - Intro & In Game Events 0:36:43 - GO Battle League 1:16:18 - Championship Series 2:09:09 - YouTube Comments

The guys break down what made Andor Season 2 so great and why it might not work for everyone. Savon is on his usual BS about the show but is forced to acknowledge all of the things it does well. It's like he had to compliment the Lakers. Delightful. Let us know on instagram what you thought of the show!Don't forget to subscribe and leave us a review on Apple Podcasts and Spotify!Instagram: @confidently_podYouTube: @confidentlywrongpodcastWebsite: confidentlywrong.simplecast.comCredits:Hosted by: Wesley Nakamura, Brian Redondo, Savon JonesEdited by: Wesley NakamuraTheme Music: Implied Authority by Bass ElfLink: https://soundcloud.com/bass_elf_music

Send us a textDavid Downie is a native San Franciscan who moved to Paris in the mid-1980s. He divides his time between France and Italy. A longtime journalist, his travel, food and arts features have appeared in over 50 print magazines and newspapers worldwide and on dozens of websites.David is the award-winning author of six novels and over a dozen acclaimed nonfiction books translated into a variety of foreign languages, including French, Italian, Chinese and Korean. His essays have been published in over a dozen anthologies. Downie graduated from UC Berkeley and Brown University. He is married to photographer Alison Harris. His latest book is Shadows of Rome: A Memoir.Praise for other books by David Downie"Zesty and entertaining."—Kirkus"Delightful and thoroughly researched."—Publishers Weekly"Beautifully written and refreshingly original."—The SF Chronicle"Delightful and insightful."—The Seattle Post-Intelligencer and Chicago Tribune"Unequaled poignancy and passion."—National Geographic Traveler“Expertly captures the powerlessness and courage of those in peril."—Booklist"Compelling... a rapturous, history-rich love poem."—The Toronto Star"Fabulous company!"—NPRShadows of Romehttps://www.amazon.com/Shadows-Rome-Memoir-Italy-California/dp/B0DWK5FF27/ref=tmm_pap_swatch_0 Support the show

There's a Post-it taped to my bathroom mirror that says, “Remember: Life can be surprising and delightful.” I need this reminder because one of my trauma responses is hypervigilance. I'm constantly scanning for threats and waiting for the next terrible thing to happen. It's a survival strategy, but not a particularly fun one. Saturday was a sweet reminder that life can be surprising and delightful. More in this week's post.

I'd be lying if I said this episode was anything other than Laine fangirling over Amelia Peabody and squealing about how much fun this novella is. Sethos-coded lost all meaning because it was said too many times.

How do you make content not just more compelling, interesting, and insightful, but also a delight to read? Rose Hansen, writer and Director of Accounts at Gorilla, is here to talk about it in this week's IMC Live.

Welcome to Find Your Daily Calm, the podcast that helps you unwind and relax. Today, we're honored to have Marc Joseph, aka Gramps Jeffrey, as our guest. Not only is he a successful author of "The Secrets of Retailing…How to Beat Wal-Mart," but he's also written over 100 articles on nonprofit topics, education, and the homeless for the Huffington Post.Today, we're excited to announce that Gramps Jeffrey will be reading a Bedtime Tale for our listeners. His children's book, "I Don't Want to Turn 3," is based on his experiences with his six grandchildren, and explores the mind of a toddler in a way that parents will appreciate. If you're interested in getting a copy of his book, check out this show notes for more information.Gramps Jeffrey and his wife Cathy live in Scottsdale, Arizona, where they enjoy spending time with their two grandchildren. Their other four grandchildren live in Austin, Texas, and Orlando, Florida. So, sit back, relax, and let Gramps Jeffrey's soothing storytelling voice help you find your calm.For Gramps Jeffreyhttps://grampsjeffrey.com/https://turning3.net/https://www.facebook.com/grampsjeffrey/?business_id=193853812379998https://twitter.com/AuthorGrampshttps://www.linkedin.com/in/gramps-jeffrey-3b022b214/https://www.instagram.com/authorgrampsjeffrey/https://www.pinterest.com/hellogrampsjeffrey/For BabyBoomer.orghttps://babyboomer.org/https://babyboomer.org/contributors/selgaston/https://www.facebook.com/BabyBoomer.org/https://twitter.com/babyboomer_orghttps://www.linkedin.com/company/81550119Read lessSupport this podcast at — https://redcircle.com/find-your-daily-calm/exclusive-contentAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

The sermon on Revelation 22:13&16 focused on the conjunction “And” between the five couplets of special names and titles for the Lord Jesus, come as Savior of sinners. The wonderfulness of Jesus' names and titles in the Bible, (over 200!) is that His names are not simply labels but true descriptions and declarations of who He is in all His fullness and sufficiency as Saviour. “O LORD, our Lord, how majestic is your name in all the earth!” Psalm 8:1. On top of this, there is so much precious and powerful gospel tidings in the conjunction “and” just with the ten names and titles given us in Rev. 22:13 & 16! To see this by God's grace and Spirit, just imagine if it was not so, and ponder the glorious fact that it is so! The Christ of the inspired Scriptures is climatically proclaimed in the last chapter of the Bible, with Jesus testifying of Himself for His people and all the world to know of Him, “I am the Alpha and the Omega, the first and the last, the beginning and the end….I am the root and the descendant of David, the bright [and] morning star.” (“And” emboldened only to emphasize the sermon focus based on the Scripture texts.) Hallelujah, what a Saviour!

As startups grow, product teams often find themselves caught between speed and structure. In this episode of The Product Experience, Charlotte King, Lead Product Manager at eBay, shares practical insights from her work leading teams through this transition at companies including Moonpig, Flipdish, and ThoughtWorks. Charlotte unpacks how to define product's role during scaleup, build team structure around strategic value, and use tools like Wardley Mapping and Team Topologies to support organisational change. She also introduces the DHM model (Delightful, Hard to copy, Margin-enhancing) and discusses how to make strategy tangible for cross-functional teams. This conversation is especially useful for product leaders, heads of product, and founders navigating scale.Chapters1:13 – Charlotte's background2:36 – Product's role in startups, scaleups and enterprises4:35 – What product teams need to succeed during scale6:42 – Defining product's role as the company grows9:00 – Using Wardley Mapping to assess team maturity14:30 – Creating and communicating guiding principles20:30 – Using the DHM model to prioritise value25:48 – Structuring teams with Team Topologies29:03 – Multidisciplinary collaboration in practice30:41 – Lessons from leading transformation32:30 – Final reflections and takeawaysFeatured Links: Follow Charlotte on LinkedIn | eBay | Wardley Maps | What we learned at #mtpcon London 2025' feature by Kent McDonald and Louron PrattOur HostsLily Smith enjoys working as a consultant product manager with early-stage and growing startups and as a mentor to other product managers. She's currently Chief Product Officer at BBC Maestro, and has spent 13 years in the tech industry working with startups in the SaaS and mobile space. She's worked on a diverse range of products – leading the product teams through discovery, prototyping, testing and delivery. Lily also founded ProductTank Bristol and runs ProductCamp in Bristol and Bath. Randy Silver is a Leadership & Product Coach and Consultant. He gets teams unstuck, helping you to supercharge your results. Randy's held interim CPO and Leadership roles at scale-ups and SMEs, advised start-ups, and been Head of Product at HSBC and Sainsbury's. He participated in Silicon Valley Product Group's Coaching the Coaches forum, and speaks frequently at conferences and events. You can join one of communities he runs for CPOs (CPO Circles), Product Managers (Product In the {A}ether) and Product Coaches. He's the author of What Do We Do Now? A Product Manager's Guide to Strategy in the Time of COVID-19. A recovering music journalist and editor, Randy also launched Amazon's music stores in the US & UK.

BONUS: Nesrine Changuel shares how to create emotionally connected, delightful products! In this BONUS episode, we explore the concept of product delight with Nesrine Changuel. Nesrine shares insights from her extensive experience at companies like Skype, Spotify, Google Meet, and Chrome to help us understand how to create lovable tech experiences that drive user loyalty and differentiation. We explore the Delight Grid Framework she created, and discuss the importance of emotional connection in product design. We also touch on practical ways to incorporate delight into everyday product decisions. The Essence of Delight in Products "Creating emotional connection between users and products... What I'm usually vocal about is that it's not enough to solve functional needs if you want to create sustainable growth, and more particularly if you want to have your users love the product and create habits using your product." Nesrine explains that while most companies know how to solve functional problems, truly delightful products go beyond functionality to create emotional connections with users. This connection comes from anticipating user needs and surprising them on both functional and emotional levels. She emphasizes that delight emerges when users experience both joy and surprise simultaneously, which is key to exceeding expectations and building brand loyalty. Moving Beyond User Complaints "Most features that are built in products are coming from users' complaints... What I'm trying to be clear about is that if you want to build an emotional connection, it's about opening up a little bit more of your source of opportunities." Many teams focus primarily on addressing user complaints, which puts them in a reactive position. Nesrine encourages organizations to anticipate user needs by engaging with users in comfortable environments before problems arise. She suggests looking beyond direct feature requests and investigating how users feel while using the product, how they experience the journey, and what emotions arise during the experience. This proactive approach opens new opportunities for creating delightful experiences that users may not explicitly request. In this segment we refer to the KANO model for categorizing product features. Understanding Emotional Demotivators: The Zoom Fatigue Example "I tried to interview many users and realized that, of course, with the fact that we all moved into video conferencing, some demotivators started to surface like boredom, low interaction, overwhelm. There was a term that started to show up at the time - it's called zoom fatigue." Nesrine shares how her team at Google Meet tackled emotional demotivators by first deeply understanding them. By investigating "Zoom fatigue," they discovered through Stanford research that one major cause was the fatigue from constantly seeing yourself on screen. This insight led them to develop the "minimize self view" feature, allowing users to broadcast their video without seeing themselves. This example demonstrates how understanding emotional pain points can lead to features that create delight by addressing unspoken needs. The Delight Grid Framework "We want to delight the users, but because we don't know how, we end up only doing performers or hygiene features." Nesrine introduces her Delight Grid Framework, which helps product teams balance functional and emotional needs. The framework begins by identifying emotional motivators through empathetic user research. These motivators are then placed in a grid alongside functional needs to classify features as: Low Delight: Features that only solve functional needs Surface Delight: Features that only address emotional needs (like celebratory animations) Deep Delight: Features that solve both functional needs and emotional motivators She emphasizes that the most successful products prioritize deep delight features, which create lasting emotional connections while solving real problems. Detecting Opportunities Through User Journey Mapping "I use customer journey maps... One of the elements is feelings... If you do the exercise very well and put the feeling element into your journey map, you can draw a line showing peak moments and valley moments - these are pivotal moments for connecting with users at the emotional level." Nesrine advocates for using customer journey maps to identify emotional highs and lows throughout the user experience. By focusing on these "pivotal moments," teams can find opportunities to amplify positive emotions or transform negative ones into delightful experiences. She encourages teams to celebrate positive emotional peaks with users and find ways to turn valleys into more positive experiences. Real-World Example: Restaurant QR Code Payment "The waiter came with a note, and on the note, there is a QR code... What a relief that experience was! I've been very, very surprised, and they turned that moment of frustration and fear into something super fun." Nesrine shares a delightful dining experience where a restaurant transformed the typically frustrating moment of splitting the bill by providing a QR code that led to an app where diners could easily select what they ordered and pay individually. This example illustrates how identifying emotional pain points (bill-splitting anxiety) and addressing them can turn a negative experience into a memorable, delightful one that creates loyal customers. Creating a Culture of Delight Across Teams "It's very important to have the same language. If the marketing team believes in emotional connection, and the designer believes in emotional connection, and then suddenly engineers and PMs don't even know what you're talking about, that creates a gap." For delight to become central to product development, Nesrine emphasizes the importance of creating a shared language and understanding across all teams. This shared vision ensures everyone from designers to engineers is aligned on the goal of creating emotionally connected experiences, allowing for better collaboration and more cohesive product development. Recommended Reading Nesrine refers us to Emotional Design by Don Norman Designing for emotion, by Aaron Walter And Dan Olsen's The Lean Product Playbook About Nesrine Changuel Nesrine Changuel is a product leader, coach, and author with over a decade of experience at Skype, Spotify, Google Meet, and Chrome. She specializes in designing emotionally connected, delightful products. Her book, Delight, introduces a framework for creating lovable tech experiences that drive user loyalty and differentiation. You can link with Nesrine Changuel on LinkedIn and follow Nesrine's website.

Fluent Fiction - Hindi: From Chaos to Blossoms: A Delightful Day at Delhi's Flower Market Find the full episode transcript, vocabulary words, and more:fluentfiction.com/hi/episode/2025-05-01-22-34-02-hi Story Transcript:Hi: दिल्ली के फूल बाजार में हर सुबह रंगों की धूम मचती है।En: Every morning in the flower market of Delhi, an explosion of colors occurs.Hi: वसंत का मौसम है और दुकानों पर गेंदे, गुलाब, और चमेली के फूलों की बहार है।En: It's the season of spring, and the shops are overflowing with marigolds, roses, and jasmine flowers.Hi: चारों ओर बसंती खुशबू फैली हुई है।En: A spring-like fragrance fills the air.Hi: फूलों के बीच सेठ जैसा दिखता है एक शख्स।En: Amidst the flowers stands a man who looks like a boss.Hi: ये हैं अर्जुन, जो अपने आप को फूलों का राजा मानते हैं।En: This is Arjun, who considers himself the king of flowers.Hi: उनकी दुकान के चारों ओर रौनक लगी रहती है।En: His shop is always bustling with activity.Hi: अर्जुन के पास काम में हाथ बंटाने के लिए कबीर है, एक नौजवान जो अर्जुन का शिष्य है।En: Arjun has Kabir, a young man who assists him with the work and who is Arjun's apprentice.Hi: कबीर अपने मन में बड़ा बनने का सपना पाले हुए है।En: Kabir harbors dreams of becoming great in his mind.Hi: उसे कोई काम सौंपा जाए और वो उसे बेहतरीन तरीके से पूरा करे, यही उसकी चाह है।En: He desires to excel in any task assigned to him.Hi: आज सुबह जल्दी आकर उसने फूलों की आर्डर संभालने का जिम्मा उठाया।En: This morning, he arrived early to take on the responsibility of managing the flower orders.Hi: आज अर्जुन पर एक बड़ा ग्राहक आने वाला है।En: Today, a big customer is expected to visit Arjun.Hi: अर्जुन चाहता है कि सब कुछ सही जाए, ताकि उसे अच्छा व्यापार मिले।En: He wants everything to go perfectly so that he can secure good business.Hi: कबीर की उत्सुकता ने उसे अर्जुन से पहले दुकान पर पहुँचा दिया।En: Kabir's eagerness brought him to the shop even before Arjun.Hi: सुबह-सुबह की भीड़ में कबीर ने सारे ऑर्डर्स को संभाला।En: In the early morning hustle and bustle, Kabir managed all the orders.Hi: पर जल्दबाजी में ऑर्डरों की अदला-बदली हो गई।En: But in the rush, some orders got swapped.Hi: बाजार में हलचल मच गई।En: The market was soon in an uproar.Hi: कुछ ही देर में ग्राहक नाराजगी से भरे हुए अर्जुन के पास पहुंचे।En: Customers, filled with irritation, approached Arjun.Hi: उनमें एक थी मीरा, जो गुलाब के ऑर्डर के बदले गेंदे के फूल लेकर खड़ी थी।En: Among them was Mira, who was standing with marigolds instead of her order of roses.Hi: मीरा थोड़ी परेशान दिखी मगर उसके चेहरे पर एक हल्की सी मुस्कान थी।En: Mira looked a bit troubled but had a slight smile on her face.Hi: उसने अर्जुन से कहा, "चिंता मत करो, इसे ठीक किया जा सकता है।En: She told Arjun, "Don't worry, this can be fixed."Hi: "मीरा ने बातों-बातों में कबीर को समझाया कि कोई बात नहीं गलतियां ही इंसान को सही रास्ता सिखाती हैं।En: In conversation, Mira explained to Kabir that it's okay, as mistakes are what teach humans the right path.Hi: अर्जुन पहले दुविधा में था कि वो अब क्या करे, पर मीरा की सुझाई दलील और कबीर के उत्साह को देखकर उसने सोचा सब मिलकर समस्या को सुलझाएंगे।En: Arjun was initially in a dilemma about what to do, but seeing Mira's reasoning and Kabir's enthusiasm, he thought they would all solve the problem together.Hi: तीनों ने मिलकर ग्राहकों को समझाया और धीरे-धीरे सारे ऑर्डर्स ठीक किए।En: The three of them explained the situation to the customers and gradually corrected all the orders.Hi: मीरा ने फूलों की अदला-बदली में हाथ बंटाया और ग्राहकों को टिके रहने का आग्रह किया।En: Mira helped in the exchange of flowers and requested the customers to stay patient.Hi: बाजार की इस हलचल में हर कोई केवल तीनों की कोशिशों को देखकर मुस्कुरा रहा था।En: In the commotion of the market, everyone smiled at the trio's efforts.Hi: उनके प्रयासों ने बड़ा ग्राहक भी देखा।En: Their efforts attracted the big customer as well.Hi: स्थितियों की हास्य रस्म और अर्जुन की इच्छाशक्ति से प्रभावित होकर उसने अर्जुन के साथ व्यापार करने का निर्णय लिया।En: Impressed by the humorous ritual of situations and Arjun's determination, the customer decided to do business with Arjun.Hi: अंत में, अर्जुन को अहसास हुआ कि कबीर को और बेहतर ढंग से मार्गदर्शन देने की जरूरत है और कबीर ने सीखा कि अनुभव और संवाद का अपना महत्व है।En: In the end, Arjun realized that Kabir needs better guidance, and Kabir learned the importance of experience and communication.Hi: मीरा को यह समझ आया कि समस्या हल करने की उसमें माहिरता है।En: Mira understood that she has a knack for problem-solving.Hi: फूल बाजार की इस घटनाक्रम ने सभी को नई नई सीखें दीं।En: This incident in the flower market taught everyone new lessons.Hi: अर्जुन के लिये यह सवेरे की गड़बड़ एक नई शुरुआत बन गई।En: What started as a morning blunder for Arjun turned into a new beginning.Hi: वसंत के इन रंग-बिरंगे फूलों की तरह ही उनकी कहानियाँ भी खिल उठीं।En: Like the colorful flowers of spring, their stories blossomed too. Vocabulary Words:explosion: धूमoverflowing: बहारapprentice: शिष्यharbors: पाले हुएeagerness: उत्सुकताsecure: मिलेuproar: हलचलirritation: नाराजगीtroubled: परेशानdilemma: दुविधाenthusiasm: उत्साहcorrected: ठीकcommotion: हलचलimpressed: प्रभावितritual: रस्मdetermination: इच्छाशक्तिguidance: मार्गदर्शनblunder: गड़बड़blossomed: खिल उठींfragrance: खुशबूseason: मौसमresponsibility: जिम्माearly: जल्दीswapped: अदला-बदलीpatience: टिकेhumorous: हास्यexperience: अनुभवcommunication: संवादreasoning: दलीलfix: ठीक

Frank and Mere hop across the pond for an interview with Echelon Instructor, Marilena Schnorrenberg, of the London Studio! Delightful banter and deep discussion of cakes ensues! We learn some ways to reframe our thinking to reach our goals and feel better while we sweat together. There is a lot of travel talk for a show about a Bike That Goes Nowhere, but seems to take us everywhere! Enjoy!

enVision Together: Going to Out Next Level of Best podcast, welcomes author, David Gregory. He is the New York Times' bestselling author of Dinner with a Perfect Stranger, which sold half a million copies, The Last Christian, a Christy Award finalist for best Christian fiction, and ten other books. Three of his books have been made into feature films. A Dallas Seminary graduate, international conference speaker, and former radio broadcaster, David is a leading voice seeking to bring the message of Christ to a new generation in unconventional ways and usher the worldwide church into a deeper experience of Christ in them. His fiction writing career came knocking at his door when he penned a brief novella, intending to print a few hundred copies to hand out to people and share the message of Christ in what he hoped was an entertaining and engaging way. Instead, the book fell into Random House's hands and became a New York Times' bestseller. Unsurprisingly, they wanted more, and he's been writing ever since.

Today Rachel is back with Erin Cahill to catch up and talk about her new movie Journey to You Pick up IF TOMORROW NEVER COMES using our affiliate link https://amzn.to/3G4GUX8 (ad) This episode is brought to you by BetterHelp. Give online therapy a try at betterhelp.com/hallmarkies and get on your way to being your best self (ad) Our last interview with Erin https://youtu.be/GroxPzm0C4U To listen to our ranking of Erin Cahill movies https://www.youtube.com/watch?v=ttrBBSxO3g8 Check out The Pilot Podcast https://thepilotpodcast.simplecast.com/ Our Christmas podcasts are at https://www.youtube.com/watch?v=X4f2KtBPzUE&list=PLXv4sBF3mPUDo41tHqhkjHCvedmZwLzHx Follow Erin on twitter https://twitter.com/theErinCahill Follow Erin on instagram https://www.instagram.com/theerincahill/?hl=en Join us over on Patreon! http://www.patreon.com/hallmarkies Check out our merch: https://www.teepublic.com/stores/hallmarkies Send us your feedback at feedback@hallmarkiespodcast.com Or call +1 (801) 855-6407 Follow Rachel on twitter twitter.com/rachel_reviews Follow Rachel's blog at http://rachelsreviews.net Follow Rachel's Reviews on youtube https://www.youtube.com/c/rachelsreviews Follow Rachel on facebook www.facebook.com/smilingldsgirl Learn more about your ad choices. Visit megaphone.fm/adchoices

C.C. Adams picks the prompt 'Delightful', which leads us to a handful of tales! Send us a text Support the show

Original Post

Is your life delightful? It can be.

Is Jesus delightful?   Hmmm, what do you mean, and why does that matter?#toughquestionsforgod #dailydevotion #tqfgdailydevotionWebsite: www.toughquestionsforgod.orgyoutube @ https://www.youtube.com/channel/UC769G9moIYN53BNHlGNf-hA

NACHOOOOOOO!!! Nacho Libre Full Reaction Watch Along!! https://www.patreon.com/thereelrejects With Jack Black & Director Jared Hess teaming back up for A Minecraft Movie in theatres this weekend, the Reel Roomie are back to give their Nacho Libre Reaction, Recap, Commentary, Analysis, & Spoiler Review!! Download PrizePicks today at https://prizepicks.onelink.me/LME0/RE... & use code REJECTS to get $50 instantly when you play $5! Join Aaron Alexander and Andrew Gordon as they step into the quirky world of the 2006 off-beat lucha libre comedy, Nacho Libre. Directed by Jared Hess and co-written by Jared & Jerusha Hess (Napoleon Dynamite, Gentleman Broncos) alongside Mike White (School of Rock, The White Lotus), this offbeat film follows Jack Black as Ignacio "Nacho"—a lovable, fun-loving monk who secretly moonlights as a masked luchador to raise funds for his orphanage. Jack Black (celebrated for his iconic roles in School of Rock, Tropic Thunder, and Kung Fu Panda) delivers an unforgettable performance as Nacho, blending heartfelt determination with irreverent humor. Héctor Jiménez shines as Esqueleto, Nacho's trusty sidekick who adds a perfect mix of wit and charm to every scene, while Ana de la Reguera (known for Elite Squad and Narcos: Mexico) lights up the screen as Sister Encarnación, bringing sass and warmth to the monastery's world. Aaron & Andrew break down every memorable moment—from the hilarious training montages and the raucous wrestling matches that have become cult classics, to the tender scenes that reveal Nacho's true passion for music, family, and rock 'n roll. Whether you're a longtime fan or discovering this gem for the first time, join us for an in-depth reaction and review that celebrates the heart, humor, and high-flying antics of Nacho Libre! Follow Aaron On Instagram: https://www.instagram.com/therealaaronalexander/?hl=en Follow Andrew Gordon on Socials:  YouTube: https://www.youtube.com/@MovieSource Instagram:  https://www.instagram.com/agor711/?hl=en Twitter:  https://twitter.com/Agor711 Intense Suspense by Audionautix is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/... Support The Channel By Getting Some REEL REJECTS Apparel! https://www.rejectnationshop.com/ Follow Us On Socials:  Instagram: https://www.instagram.com/reelrejects/  Tik-Tok: https://www.tiktok.com/@reelrejects?lang=en Twitter: https://x.com/reelrejects Facebook: https://www.facebook.com/TheReelRejects/ Music Used In Ad:  Hat the Jazz by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/ Happy Alley by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/... POWERED BY @GFUEL Visit https://gfuel.ly/3wD5Ygo and use code REJECTNATION for 20% off select tubs!! Head Editor: https://www.instagram.com/praperhq/?hl=en Co-Editor: Greg Alba Co-Editor: John Humphrey Music In Video: Airport Lounge - Disco Ultralounge by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/ Ask Us A QUESTION On CAMEO: https://www.cameo.com/thereelrejects Follow TheReelRejects On FACEBOOK, TWITTER, & INSTAGRAM:  FB:  https://www.facebook.com/TheReelRejects/ INSTAGRAM:  https://www.instagram.com/reelrejects/ TWITTER:  https://twitter.com/thereelrejects Follow GREG ON INSTAGRAM & TWITTER: INSTAGRAM:  https://www.instagram.com/thegregalba/ TWITTER:  https://twitter.com/thegregalba Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of Wrestling Soup, the hosts delve into the latest happenings in the wrestling world. They discuss Bret Hart's candid views on AEW and modern wrestling, highlighting his preference for the more rugged characters of the past. The script also covers Tony Khan's excitement about AEW's viewership numbers on MAX, despite some skepticism about the reported figures. The potential return of Rusev (Miro) to WWE is explored, along with the implications this has for his character and relationships. Lastly, the episode features humorous anecdotes and engaging debates, making it a must-listen for wrestling fans.00:42 Discussing Wrestling Scenarios01:45 Mickey James' Controversial Comments03:18 The Reality of Women's Wrestling Attire07:02 The Sexualization in Wrestling08:25 Body Image and Wrestling Culture15:33 Intelligence of Sports Fans26:20 AEW vs WWE Fan Demographics32:50 Tony Khan on AEW's Streaming Success37:02 Evaluating AEW's Current State38:09 Comparing AEW to WWE39:00 AEW's Competition and Future40:53 AEW's Streaming Numbers Debate50:46 Bret Hart's Take on Modern Wrestling57:29 Rusev's Return to WWE01:06:08 Concluding Thoughts and AnnouncementsBecome a supporter of this podcast: https://www.spreaker.com/podcast/wrestling-soup--1425249/support.

We're back from International break and Dortmund is back with a WIN in the Bundesliga! Finally getting our revenge on Mainz. In this episode, we're reviewing Dortmund's 3-1 win over the 05s, breaking down Dortmund's tactical adjustments and Schlotterbeck the set-piece specialist. We have a BVB Frauen update and preview the upcoming fixtures.JOIN OUR DISCORD

Season 8 begins! Burnt and Joan catch us up on the latest goings-on in their lives, while Doug immerses himself in the past. Later, Alan (Kylie Brakeman) from Dignity Falls stops by to panic about her cat.Go to cbbworld.com and sign up for the Maximus plan to unlock this episode and ALL seasons of The Neighborhood Listen ad-free, as well as full length exclusive BONUS ROOM episodes adventuring deeper into Dignity Falls!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Coralie Fargeat wrote and directed a beautiful and horrifying look into aging in the entertainment industry.Delightful performances by Demi Moore, Margaret Qualley, and Dennis Quaid.

Ekrem Imamoglu was arrested just days before he was likely to be elected leader of Turkey's opposition. Where does this leave Turkish democracy? What Panama's concessions teach us about how to deal with Donald Trump (9:49). And why you should go to a zoo–not a hospital–to treat a poisonous snakebite (19:16).Listen to what matters most, from global politics and business to science and technology—Subscribe to Economist Podcasts+For more information about how to access Economist Podcasts+, please visit our FAQs page or watch our video explaining how to link your account. Hosted on Acast. See acast.com/privacy for more information.

Ekrem Imamoglu was arrested just days before he was likely to be elected leader of Turkey's opposition. Where does this leave Turkish democracy? What Panama's concessions teach us about how to deal with Donald Trump (9:49). And why you should go to a zoo–not a hospital–to treat a poisonous snakebite (19:16).Listen to what matters most, from global politics and business to science and technology—Subscribe to Economist Podcasts+For more information about how to access Economist Podcasts+, please visit our FAQs page or watch our video explaining how to link your account.

A new MP3 sermon from Heritage Reformed Congregation is now available on SermonAudio with the following details: Title: The Ideal, Delightful Lord's Day Subtitle: Heidelberg Catechism Season 23 Speaker: Dr. Joel Beeke Broadcaster: Heritage Reformed Congregation Event: Sunday - AM Date: 3/9/2025 Length: 56 min.

Join an outreach team to share the Gospel while hand-delivering and custom-fitting wheelchairs to people in less-resourced countries. Learn more here:https://joniandfriends.org/wheels-for-the-world/volunteer-information/ --------Thank you for listening! Your support of Joni and Friends helps make this show possible. Joni and Friends envisions a world where every person with a disability finds hope, dignity, and their place in the body of Christ. Become part of the global movement today at www.joniandfriends.org. Find more encouragement on Instagram, TikTok, Facebook, and YouTube.

It was such a gift to sit down with Savannah Guthrie and laugh with and learn from her. She is every bit as delightful and warm and hilarious and kind and deep and wise as you would guess her to be. So much truth and so much hope infused in this podcast and her new wonder of a children's book, Mostly What God Does is Love You. . . . . . Sign up to receive the monthly newsletter to keep up to date with where David and Sissy are speaking, where they are taco'ing, PLUS conversation starters for you and your family to share! Go behind the scenes and watch our podcast on YouTube! Download a copy of the Raising Boys and Girls Feelings Chart. Connect with David, Sissy, and Melissa at raisingboysandgirls.com. . . . . . If you would like to partner with Raising Boys and Girls as a podcast sponsor, fill out our Advertise with us form. Learn more about your ad choices. Visit megaphone.fm/adchoices

Trailblazers has dropped and 75% of us are loving it! We share our first impressions.

This week we talk to Josh Comeau, a developer and educator who has created a series of interactive courses on CSS, React, and JavaScript. His courses are lauded for their interactive nature and his ability to explain complex concepts in a way that is both easy to understand and fun to learn. Join us as we discuss his journey from a developer to an educator, and his new course on animations and interactions. https://www.joshwcomeau.com/ https://css-for-js.dev/ https://www.joyofreact.com/ https://whimsy.joshwcomeau.com/Become a paid subscriber our patreon, spotify, or apple podcasts for the ad-free episode. https://www.patreon.com/devtoolsfm https://podcasters.spotify.com/pod/show/devtoolsfm/subscribe https://podcasts.apple.com/us/podcast/devtools-fm/id1566647758 https://www.youtube.com/@devtoolsfm/membership

Incredible creators of the Book of Belonging, author Mariko Clark and illustrator Rachel Eleanor. "The Book of Belonging is designed for families seeking a Bible storybook that reflects the diversity of God's people and for every reader seeking a more expansive and wondrous view of God. The thoughtful text and rich illustrations present some of Scripture's most important and overlooked stories—including many female-centered ones—alongside old favorites reimagined to convey greater inclusivity, diversity, and historical representation. Through narratives, mindful practices, and guided wonder moments, children and grown-ups alike will learn who God is and be reminded over and over that God tells each of us, “You are Beloved, you Belong, and you are Delightful.” Because when it comes to the love of God, everyone belongs."

With Jim Callis and Jonathan Mayo bemoaning the frigid temps in their home towns, they warm things up by talking Spring Training and college baseball. With Major League camps getting going, they start by looking at Top 100 prospects who might have a chance to make their Opening Day rosters. From there, they dig into one of those prospects, Kristian Campbell, and how hard it is to find a historic parallel to his ascension in 2024 before shifting focus to college baseball's opening weekend and highlighting a handful of standout performances. They finish up, as always, with a question from the Mailbag To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices