Podcasts about Delightful

Penny & Midge discuss some of our favorite spooky artists to shop with this spooky season and all year long. You too can fight the terror of AI art and corporate art theft by supporting actual artists! Join the conversation on the Ghouls Night In discord! Follow the ghouls on Instagram at @ghoulsnightinpod Shop Ghouls Night In merch! Cover art by Alex Zimdars

Jesus and the Party People, with Pastor Rick Russell. Series: Beloved. Belonging. Delightful. A Spacious Christianity, First Presbyterian Church of Bend, Oregon. Scripture: Matthew 11; 23; Luke 7; 11; 14.Ever felt left out or lonely? This Sunday, our special guest Rick Russell of Mountain View Community Development is diving into a powerful story about belonging, community, and unexpected invitations. Join us online or in-person to explore how we can build connections that truly matter.Join us each Sunday, 10AM at bendfp.org, or 11AM KTVZ-CW Channel 612/12 in Bend.  Subscribe/Follow, and click the bell for alerts.At First Presbyterian, you will meet people at many different places theologically and spiritually. And we love it that way. We want to be a place where our diversity brings us together and where conversation takes us all deeper in our understanding of God.We call this kind of faith “Spacious Christianity.” We don't ask anyone to sign creeds or statements of belief. The life of faith is about a way of being in the world and a faith that shows itself in love.Thank you for your support of the mission of the First Presbyterian Church of Bend. Visit https://bendfp.org/giving/ for more information.Keywords:Loneliness, community needs, belonging, marginalized people, homeless shelter, safe parking, affordable housing, banquet room, case managers, support staff, virtual connections, community survey, church leadership, volunteer efforts, building relationships., presbyterian, church, online worship, bend, oregonFeaturing:Rev. Dr. Steven Koski, Rev. Sharon Edwards, Becca Ellis, Brave of Heart, GuestsSupport the show

In this episode, we listen to the angst of unfulfilled expectations, as portrayed in Sangam Literary work, Aganaanooru 62, penned by Paranar. Set amidst the soaring peaks and descending cascades of the 'Kurinji' or 'Mountain Landscape', the verse reiterates the presence of a renowned man-made structure in those times.

A Cunning and Careful Queen, with Rev. Dr. Steven Koski. Series: Beloved. Belonging. Delightful. A Spacious Christianity, First Presbyterian Church of Bend, Oregon. Scripture: Esther 1-10.Feeling stuck or wondering about your purpose? This Sunday, we're diving into an incredible story of courage, identity, and finding your moment. Join us online or in-person to discover how ordinary people can make extraordinary differences.Join us each Sunday, 10AM at bendfp.org, or 11AM KTVZ-CW Channel 612/12 in Bend.  Subscribe/Follow, and click the bell for alerts.At First Presbyterian, you will meet people at many different places theologically and spiritually. And we love it that way. We want to be a place where our diversity brings us together and where conversation takes us all deeper in our understanding of God.We call this kind of faith “Spacious Christianity.” We don't ask anyone to sign creeds or statements of belief. The life of faith is about a way of being in the world and a faith that shows itself in love.Thank you for your support of the mission of the First Presbyterian Church of Bend. Visit https://bendfp.org/giving/ for more information.Keywords:Esther, Vashti, human dignity, moral courage, empathy, leadership, storytelling, Davidson College, Auschwitz pilgrimage, King Xerxes, Queen Vashti, Haman, Mordecai, love and justice, courage, presbyterian, church, online worship, bend, oregonFeaturing:Rev. Dr. Steven Koski, Rev. Sharon Edwards, Becca Ellis, Brave of Heart, GuestsSupport the show

This week's encore episode is about 3 ways to be delighted in midlife. Being delighted more often is a worthy pursuit! Especially when you're a woman over 50. Learn more: https://suzyrosenstein.com/podcast/ep-420-encore-3-ways-to-be-delighted-in-midlife/

Loved for many reasons, dahlias bloom late into the season, often from midsummer to the first frost, and come in a fabulous range of shapes, sizes, and colours. With varieties ranging from small 2-inch blooms to outrageous dinner-plate-sized flowers that can span over 10 inches wide, dahlias can steal the show in any garden or bouquet. Perch Hill head gardener Josie Lewis loves them and even has a dahlia named after her! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Wings of Power and Protection, with Rev. Dr. Steven Koski. Series: Beloved. Belonging. Delightful. A Spacious Christianity, First Presbyterian Church of Bend, Oregon. Scripture: Ruth 1-4.Feeling weighed down by grief, stress, or change? Join us this Sunday—online or in-person—for a message about how we carry life's burdens with grace, hope, and each other. You're not alone. Come be reminded.Join us each Sunday, 10AM at bendfp.org, or 11AM KTVZ-CW Channel 612/12 in Bend.  Subscribe/Follow, and click the bell for alerts.At First Presbyterian, you will meet people at many different places theologically and spiritually. And we love it that way. We want to be a place where our diversity brings us together and where conversation takes us all deeper in our understanding of God.We call this kind of faith “Spacious Christianity.” We don't ask anyone to sign creeds or statements of belief. The life of faith is about a way of being in the world and a faith that shows itself in love.Thank you for your support of the mission of the First Presbyterian Church of Bend. Visit https://bendfp.org/giving/ for more information.Keywords:grief, loss, resilience, hope, faith, companionship, Ruth, Naomi, sacred story, healing, presence, lament, turning, love, suffering, journey, honesty, scripture, support, emotional healing, sacred companionship, transformation, pain, spiritual growth, trust, God's presence, redemption, sacred grief, shared burdens, community, comfort, presbyterian, church, online worship, bend, oregonFeaturing:Rev. Dr. Steven Koski, Rev. Sharon Edwards, Becca Ellis, Brave of Heart, GuestsSupport the show

Directed by Akiva Schaffer (Hot Rod, Popstar: Never Stop Never Stopping), this is a a 21st Century relaunch of the crime spoof franchise which kicked off in 1988 with the original "The Naked Gun: From the Files of Police Squad!" which starred the late, great Leslie Neilsen as Lt. Frank Drebin.  Well the mantle has now been passed to Oscar-nominee Liam Neeson (Schindler's List, Darkman, Taken) who plays his son, Lt. Frank Drebin Jr.  This time around, he has his own crimes to solve kicking off with the murder of the brother of the mysterious Beth Davenport played by Pamela Anderson (The Last Showgirl, Barb Wire, Baywatch).  Furthermore, the prime suspect MIGHT be tech billionaire Richard Cane played by Danny Huston (The Constant Gardener, Wonder Woman, Children of Men).  And hilarity ensues?  Let's find out if this latest reboot can bring the funny as well as the original....  See below for a link to a special video featuring a DELIGHTFUL scene from another movie featuring a needle-drop used within this movie:https://www.youtube.com/watch?v=77m3XlhQwaIHost & Editor: Geoff GershonEditor: Ella GershonProducer: Marlene GershonSend us a texthttps://livingforthecinema.com/Facebook:https://www.facebook.com/Living-for-the-Cinema-Podcast-101167838847578Instagram:https://www.instagram.com/livingforthecinema/Letterboxd:https://letterboxd.com/Living4Cinema/

In their first episode, the Tulsa World's Berry Tramel teams with Tom Shatel of the Omaha World-Herald where the two old friends and veteran sports writers talk all things college football. In this inaugural show, the two discuss their issues with the College Football Playoff Committee, the stunningly fabulous Deion Sanders and more. Follow the writers Berry Tramel: Click here to follow Berry's work Tom Shatel: Click here to follow Tom's work

Remember to Remember, with Rev. Sharon Edwards. Series: Beloved. Belonging. Delightful. A Spacious Christianity, First Presbyterian Church of Bend, Oregon. Scripture: Deuteronomy 30:11-20.Feeling lost or searching for meaning? Join us this Sunday at First Presbyterian, either online or in-person at 8:30 or 10am. We're exploring life's thresholds, embracing doubts, and discovering a spacious faith that welcomes everyone. Come as you are.Join us each Sunday, 10AM at bendfp.org, or 11AM KTVZ-CW Channel 612/12 in Bend. Subscribe/Follow, and click the bell for alerts.At First Presbyterian, you will meet people at many different places theologically and spiritually. And we love it that way. We want to be a place where our diversity brings us together and where conversation takes us all deeper in our understanding of God.We call this kind of faith “Spacious Christianity.” We don't ask anyone to sign creeds or statements of belief. The life of faith is about a way of being in the world and a faith that shows itself in love.Thank you for your support of the mission of the First Presbyterian Church of Bend. Visit https://bendfp.org/giving/ for more information.Keywords:Worship service, First Presbyterian, spacious Christianity, diversity, radical love, Deuteronomy, Moses, Promised Land, thresholds, liminal spaces, memory, belonging, transition, faithfulness, community support., presbyterian, church, online worship, bend, oregonFeaturing:Rev. Dr. Steven Koski, Rev. Sharon Edwards, Becca Ellis, Brave of Heart, GuestsSupport the show

Psalm 36 draws attention to our need to recognize sin as sin. Our sin is rebellion against God that will be called to account and determine our eternal future. In our rebellion we have no fear of God, yet we behold God's unimpeachable character to deliver and save. Wickedness from without and within is confronted by the righteous LORD unto destruction or deliverance. And our only hope is by faith to flee to the LORD for refuge. For God—our God—is the dreadful, delightful, and delivering LORD. Listen to Pastor Brett's sermon on Psalm 36 for more.

Episode Notes: Welcome back to Arcade Cozy! This week, we're back again with a solid little Nintendo Direct. It was a good ol' Partner Showcase so no big first-party announcements, but a few neat little nuggets came out of it, so we talk about that. Then -- what we've been playing which, on both ends, has been some retro gaming. And on the Gameboy Advance no less! Chris has been playing some Mega Man Battle Network, Corey's been playing Golden Sun. It's a good episode, so cozy up -- we hope you enjoy it!Games discussed include Death Stranding 2, Mega Man Battle Network, Golden Sun, The Adventures of Elliott, Octopath Traveler 0, Monster Hunter Stories 3, Plants vs. Zombies: Replanted, Chillin' by the Fire, and more!Do you have thoughts on what we talked about today? Are there things that we missed? Or do you have a few games you'd like us to check out? Hit us up on one of the avenues below—we would love to connect with you.Email us at arcadecozy@gmail.comFollow us on IG (@arcadecozy)Intro & outro music by Johnnybgood89

The six-piece group previewed new music, and their unique blend of bossa nova, neo-soul, jazz and more, in a KNKX Studio Session performance.

This week, Sasha Orloff sits down with Will Hubbard, Founder & COO of Agree, about building an all-in-one platform that streamlines contracting, invoicing, billing, and payments. They explore Agree's rapid growth, recent $7.2M seed round, and how AI and user-centered design are shaping the future of finance tech. -- SPONSORS: Notion Boost your startup with Notion—the ultimate connected workspace trusted by thousands worldwide! From engineering specs to onboarding and fundraising, Notion keeps your team organized and efficient. For a limited time, get 6 months of Notion AI FREE to supercharge your workflow. Claim your offer now at ⁠⁠⁠⁠⁠⁠⁠⁠https://notion.com/startups/puzzle⁠⁠⁠⁠⁠⁠⁠⁠ Puzzle

A Wrestling Match, with Rev. Sharon Edwards. Series: Beloved. Belonging. Delightful. A Spacious Christianity, First Presbyterian Church of Bend, Oregon. Scripture: Genesis 32.Feeling stuck or wrestling with life's challenges? Join us this Sunday as Sharon Edwards shares a powerful message about wrestling, grace, and finding peace. Whether online or in-person, come discover how your struggles can lead to transformation.Join us each Sunday, 10AM at bendfp.org, or 11AM KTVZ-CW Channel 612/12 in Bend.  Subscribe/Follow, and click the bell for alerts.At First Presbyterian, you will meet people at many different places theologically and spiritually. And we love it that way. We want to be a place where our diversity brings us together and where conversation takes us all deeper in our understanding of God.We call this kind of faith “Spacious Christianity.” We don't ask anyone to sign creeds or statements of belief. The life of faith is about a way of being in the world and a faith that shows itself in love.Thank you for your support of the mission of the First Presbyterian Church of Bend. Visit https://bendfp.org/giving/ for more information.Keywords:Jacob's wrestling, vulnerable place, unresolved issues, God's love, new identity, freedom and integrity, human struggle, faith and reflection, personal growth, forgiveness, healing, spiritual guidance, prayer, Hafiz's poem., presbyterian, church, online worship, bend, oregonFeaturing:Rev. Dr. Steven Koski, Rev. Sharon Edwards, Becca Ellis, Brave of Heart, GuestsSupport the show

Sorrow Turned to Song, with Becca Ellis. Series: Beloved. Belonging. Delightful. A Spacious Christianity, First Presbyterian Church of Bend, Oregon. Scripture: 1 Samuel 1-3.Ever felt unseen or unheard? Join us this Sunday as we explore a powerful story about longing, hope, and being truly understood. Whether online or in-person, discover how your deepest struggles matter and you're never alone.Join us each Sunday, 10AM at bendfp.org, or 11AM KTVZ-CW Channel 612/12 in Bend.  Subscribe/Follow, and click the bell for alerts.At First Presbyterian, you will meet people at many different places theologically and spiritually. And we love it that way. We want to be a place where our diversity brings us together and where conversation takes us all deeper in our understanding of God.We call this kind of faith “Spacious Christianity.” We don't ask anyone to sign creeds or statements of belief. The life of faith is about a way of being in the world and a faith that shows itself in love.Thank you for your support of the mission of the First Presbyterian Church of Bend. Visit https://bendfp.org/giving/ for more information.Keywords:Infertility, longing, grief, Hannah's story, prayer, loneliness, miscarriage, emotional pain, community, presence, healing, unheard, faith, resilience, support, presbyterian, church, online worship, bend, oregonFeaturing:Rev. Dr. Steven Koski, Rev. Sharon Edwards, Becca Ellis, Brave of Heart, GuestsSupport the show

Send us a textIt's time to celebrate a milestone — Episode 250 is here! This week we hit the road, vibe with a summer concert, and take on legendary challenges with Latias and Latios in an episode packed with adventure, sound, and strategy.

Send us a textI've been thinking for a long time about the gendered sociocultural accusation of "too much" that's often directed towards women's behavior, especially how they love and connect to others, and how often this theme appears in romantic stories. This episode is the first in a little series I have planned, talking about female characters in romances who are shamed for being "too much," especially in costume dramas and 19th century romantic novel adaptations. Lena Dunham's fantastic new romantic comedy series is the perfect jumping off point to examine the power this accusation still has today. (I say fluffy about 29 times in this episode, but I won't apologize for being too much.)https://www.confessionsofaclosetromantic.comNow this is a good trailer. I'm not one of those Love Actually girls, but I am one of those Notting Hill girls.Lena Dunham on creating the show Too Much.A breakdown of one of my favorite scenes in the series. And the truly jaw-dropping Megan Stalter interview on Stephen Colbert. Or maybe charmingly chaotic? That wig could have its own talk show.Oh how those corsets, and gender roles, still bind us today.Some of us are born A Bit Much.Delightful interview with Lyndsay Rush on NPR's Book of the Day.Support the showIf you enjoyed this episode, please click share in your podcast app and tell your friends! Thanks for listening!

Find Bruno and his portfolio here - https://www.theagencyre.com/agent/bruno-nascimentoBecome a supporter of this podcast: https://www.spreaker.com/podcast/the-good-morning-portugal-podcast-with-carl-munson--2903992/support.

Looking for a tale to warm your knockles? If so, you've come to the wrong place! Alasdair's North Country legend will make your knockles chillier than ever. You're gonna wish you'd invested in 8 tiny beanies to keep 'em warm*. This is the sanguinary story of Stephen Hollin's ghost from Manfield (near Darlington). Stephen is a spectral prankster who will either kill you with a plough coulter or steal all your cheese. Stroll through his field and you'll be lucky to make it out with both your shoes... * Delightful image and business idea © James Shakeshaft, 2025. This episode was edited by ⁠⁠⁠⁠⁠⁠⁠⁠⁠Joseph Burrows - Audio Editor⁠⁠⁠⁠⁠⁠⁠⁠⁠ Join the LoreFolk at ⁠⁠⁠⁠⁠⁠⁠⁠⁠patreon.com/loremenpod⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠ko-fi.com/loremen⁠⁠⁠⁠⁠⁠⁠⁠⁠ Check the sweet, sweet merch here... ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.teepublic.com/stores/loremen-podcast?ref_id=24631⁠⁠⁠⁠⁠⁠⁠⁠⁠ @loremenpod ⁠⁠⁠⁠⁠⁠⁠⁠⁠youtube.com/loremenpodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠www.instagram.com/loremenpod⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠www.facebook.com/loremenpod⁠⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

The Garden of Forgotten Names, with Rev. Dr. Steven Koski. Series: Belonging. Beloved. Delightful. A Spacious Christianity, First Presbyterian Church of Bend, Oregon. Scripture: Genesis 2-3.Feeling lost or hiding from something? This Sunday, we're exploring a powerful message about God's unconditional love and finding your true self. Join us online or in-person at First Presbyterian – where questions are welcome and everyone belongs.Join us each Sunday, 10AM at bendfp.org, or 11AM KTVZ-CW Channel 612/12 in Bend.  Subscribe/Follow, and click the bell for alerts.At First Presbyterian, you will meet people at many different places theologically and spiritually. And we love it that way. We want to be a place where our diversity brings us together and where conversation takes us all deeper in our understanding of God.We call this kind of faith “Spacious Christianity.” We don't ask anyone to sign creeds or statements of belief. The life of faith is about a way of being in the world and a faith that shows itself in love.Thank you for your support of the mission of the First Presbyterian Church of Bend. Visit https://bendfp.org/giving/ for more information.Keywords:spacious Christianity, Genesis, Adam and Eve, garden of Eden, God's love, hiding, shame, forgiveness, belonging, unconditional acceptance, spiritual journey, faith exploration, biblical interpretation, compassion, redemption, presbyterian, church, online worship, bend, oregonFeaturing:Rev. Dr. Steven Koski, Rev. Sharon Edwards, Becca Ellis, Brave of Heart, GuestsSupport the show

Cole Palmer looked back to his very best as Chelsea brushed aside Palmeiras in Philadelphia, Désiré Doué once again showed the world why he's one of the best young footballers on the planet, and Real Madrid and Xabi Alonso win their 4th game in a row as they book their place in the Semi Final where they will face PSG in a blockbuster game on Wednesday. Gary, Alan, Micah and Alex also pay their respects to the Jota family, after the very sad news of the passing of Diogo and André. Every single match of the Club World Cup is available to watch live and for free on the DAZN app — no subscription required. For more Goalhanger Podcasts, head to www.goalhanger.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week I'm getting personal. While it wasn't easy and has taken me months to get here, I felt it was time to share about my Breast Cancer battle with the hopes of helping others who may find themselves or their loved ones in a similar situation. I recored my thoughts and emotions on the morning before my first chemotherapy and again that evening. And I think it's enlightening, encouraging and worth sharing. I am also scalp cooling to preserve my hair, using the Paxman system and I want to make sure people (especially women) know about this as an option and what to expect from the process. Want to get in touch? Send me a note at nikki@sipwithnikki.com Nikki's Links:Follow me on Instagram to get the scoop on upcoming episodes and behind the scenes looks!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!Our 2022 Sollevato Sangiovese just took the Gold Medal at the Sunset International Wine Competition! Get yours here! (Use the code PODLISTENER for 10% off.)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 "write a review" and let us know what you loved most about this episode! Questions, suggestions and guest requests? nikki@sipwithnikki.com

Chris and Amy return from the holiday break; chaos in downtown St Louis, arrests; health insurance in Trump bill; Matt Pauley on lost Cardinals weekend; political commentator Chris Cillizza; Epstein list.

Download my free “What is Pain Trying to Tell Me” journal here: https://www.thewellnessengineer.com/what-pain-is-trying-to-tell-me-journal-prompts  Concerned about the negative impacts of EMFs on your health?  Save up to 50% on Harmoni Pendant here: https://thewellnessengineer.com/harmoni Did you know that a powerful stream of inner wisdom is always available to you, offering guidance and clarity for your healing journey? Join me and my guest, Jeff Charno, founder of The Relaxation Company and Being & Doing, to learn more about accessing this profound inner resource. In this Episode, we explore how your internal narrative might be unconsciously contributing to your challenges, and how you can begin to tap into a state of 'flow speaking' to receive authentic guidance. Discover how to distinguish true inner wisdom from mental noise, understand where these insightful messages originate, and take your very first steps towards unlocking this intuitive channel. If you're ready to quiet the inner critic and tune into a deeper source of knowledge for personal growth and healing, this discussion with a pioneer in wellness and creative expression is for you! Watch now to start your journey into flow. In this episode you'll learn: ⏰ 03:34 - Jeff's background in awakening to creativity  ⏰ 10:10 - How our inner dialogue can contribute to pain  ⏰ 15:14 - Getting started with flow speaking  ⏰ 19:54 - How to know you are downloading true wisdom   ⏰ 23:54 - Where flow speaking insights come from  ⏰ 29:00 - First steps in getting started with flow speaking  ⏰ 41:12  - The ONE thing you can do to activate self-healing  Check out Jeff Charno's Bio: Jeff Charno is an American entrepreneur renowned for his significant contributions to the world music and relaxation genres. He is the founder of The Relaxation Company, which has produced over 500 recordings of music and spoken word audio aimed at promoting wellness and relaxation.  In addition to his past work with The Relaxation Company, Charno founded Being & Doing, an organization dedicated to fostering creativity and personal growth. Through this platform, he organized the Deep Flow and Awakening Creativity Conferences, bringing together thought leaders and practitioners to explore the intersection of mindfulness and creative expression.  Charno's career reflects a deep commitment to enhancing well-being and creativity through innovative projects that bridge music, mindfulness, and personal development. Jeff Charno's gift and link: Nuggets' video platform - Trail mix for your soul.  Being & Doing Nuggets are bite-sized snacks. Delightful bursts of energy in compact videos from brilliant and inspired authors, speakers, thought leaders, and artists. Nuggets nurture your deeper intentions. They offer insight, wisdom, useful life hacks, and surprising new perspectives. Check them out here: https://beinganddoing.online/nuggets/  Connect with Jeff Charno: Website: https://beinganddoing.online/nuggets/   ***** Hi there! I am Jane Hogan, the Wellness Engineer, and the host of Wellness By Design. I spent 30 years designing foundations for buildings until the pain and inflammation of rheumatoid arthritis led me to hang up my hard hat and follow my heart. Now I blend my backgrounds in science and spirituality to teach people how to tap into the power of their mind, body and soul. I help them release pain naturally so they can become the best version of themselves.  Wellness By Design is a show dedicated to helping people achieve wellness not by reacting to the world around them but by intentionally designing a life based on what their own body needs. In this show we explore practices, methods and science that contribute to releasing pain and inflammation naturally. Learn more at https://thewellnessengineer.com Would you like to learn how to release pain by creating more peace and calm?  Download my free guided meditation audio bundle here: https://thewellnessengineer.com/audiobundle Connect with Jane: Facebook: https://www.facebook.com/JaneHoganHealth/ Instagram: https://www.instagram.com/janehoganhealth

The Bank of America Stadium awaits...Matt Davies-Adams has got Liam Twomey and Sam Parkin in tow for your latest dose of Club World Cup chatter!We start with the MD3 3-0 victory over ES Tunis on Tuesday night in a balmy Philadelphia which saw the much-changed Blues comfortably wrap up 2nd place in the group - and arguably a much more favourable route to the final... Then, attention turns to Charlotte and Saturday's last 16 meeting with Portuguese powerhouse Benfica. With so much history between the two clubs - it would be remise of Matt not to conduct a quiz...We'll be back on Monday to review Saturday's Benfica showdown and hopefully have a quarterfinal to look forward to!HOST: Matt Davies-AdamsWITH: Liam Twomey and Sam ParkinPRODUCER: Lucy Oliva Hosted on Acast. See acast.com/privacy for more information.

Send us a text! We love hearing from listeners. If you'd like a response, please include your email. "Fear and grief are not just inevitable — they are sacred rites of passage. A catalyst for transformation and resilience. And they belong to all of us." On this episode of the Ordinary Extraordinary Cemetery Jennie and Dianne chat with the creators of a live performance that blends comedy, storytelling, and poetry; Life: A Delightful Show About Fear and Grief. Special guests Andrea Sodergren, Elaina McMillan and Katie Mason share what happens when darkness meets humor, and how that unlikely pairing can lead to profound insights and healing as they all explore the messy, beautiful intersections of humor, heartache, and human connection. To learn more about the show or to purchase tickets, visit: https://fearandgrief.com/*Photos by Paul Winner and Jeff Stonic and shared with permission.View this episode on YouTube: https://youtu.be/psd1OBKz9_ENeed an Ordinary Extraordinary Cemetery Podcast tee, hoodie or mug? Find all our taphophile-fun much here: https://oecemetery.etsy.com

If you'd like to be an ANGEL and Support the Podcast, you buy me a glass of wine and get a shout-out on a future episode!This week we're talking about what Orange wine is (and what it is not). Listen as we get into: The winemaking process that gives these wines their unique characteristics How these wines can surprise your palate with unexpected complexity and intriguing flavor profiles Michael and I taste three different orange wines, sharing our uncensored thoughts and reactions and thoughts on food pairingsBy the end, you'll not only understand what orange wine is but also feel inspired to seek it out on your next wine run!Sip Spotlight Wines:Langhart-Hill Rumplestiltskin Trousseau Gris (California) Domaine Ostertag The New Chapter Vin Orange (Alsace) Gulp Hablo (Spain) Nikki's Links:Follow me on Instagram to get the scoop on upcoming episodes and behind the scenes looks!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!Our 2022 Sollevato Sangiovese just took the Gold Medal at the Sunset International Wine Competition! Get yours here! (Use the code PODLISTENER for 10% off.)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 "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

In Episode 124 of the 4OURPLAY Swinger Podcast, Bella and Jase share a story from Bliss Cruise! They share a story about a fun filled night that ended with an extremely unexpected experience in their cabin with friends!Book Your Next Cruise With UsBook Your Next Lifestyle VacationMentioned in this episode:Jase's song of the week: Sally When The Wine Runs Out by Role ModelBella's song of the week: ExtraL by Jennie ft. DoechiiWhere else to find us:Website: http://4OURPLAY.com/4OURPLAY The Game: http://4ourplay.com/gamesBook your next vacation with us: 4ourplay.com/travelSubscribe to our Youtube!Our Video PodcastShop our swingers merch : http://4ourplay.com/shopE-mail: 4ourplaypodcast@gmail.comAsk us a question: http://4ourplay.com/askOur Lifestyle Recommendations (Amazon)Join Our Discord Server!: 4OURPLAY Swinging CommunityJoin Our Facebook Group!: 4OURPLAY CommunityTwitter: http://twitter.com/4ourplaypodcastInstagram: http://instagram.com/4ourplay.officialTikTok: Find our current TikTok hereBella's Instagram: http://instagram.com/heybellalunaJase's Instagram: http://instagram.com/heyjasebBella's VIP OnlyFans: http://onlyfans.com/bellalunavipBella's Free OnlyFans: http://onlyfans.com/bellalunafreeSign up for OnlyFans!Get SDC Full Membership for 30 days FREEGet Kasidie Full Membership for 30 days FREE*Some links may contain affiliate links!

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

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

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

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.

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.