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Jason Harris is entering his tenth season as the Men's Basketball Head Coach at UMass Boston. Just the second full-time coach in program history, Harris has led the Beacons to more than 100 wins during his 9 seasons. He also serves as an assistant coach for We Are D3 in the TBT.He has been active within the UMass Boston Athletics community in leading the fight for social justice, diversity and inclusion. In the summer of 2021, Harris founded the Student-Athletes of Color organization to give student-athletes of all backgrounds an inclusive space to talk about their experiences and learn from past student-athletes. Prior to UMass Boston, Harris served as the top assistant at Long Island University from 2010-15. He entered the coaching profession as an assistant coach at Plymouth State University where he also had the opportunity to lead the program as the interim head coach for the Panthers during the 2007-08 season. Jason played his college basketball at Rhode Island College. A three-time captain for the Anchormen, Harris led RIC to the program's first regular season Little East Conference Championship in 2005. On this episode Mike & Jason discuss the importance of accountability, competitiveness, and the holistic development of student-athletes, illustrating how these elements contribute to both individual growth and team success. Throughout our conversation, we explore the nuanced dynamics of leading a diverse group of young men, and the necessity of fostering an environment where hard work and perseverance are paramount. Additionally, Coach Harris shares his personal journey, including the challenges he has faced and the lessons learned along the way, underscoring his unwavering belief in the potential of his players. This episode offers a compelling glimpse into the unique aspects of Division 3 basketball, where dedication and mentorship are as critical as talent on the court.Follow us on Twitter and Instagram @hoopheadspod for the latest updates on episodes, guests, and events from the Hoop Heads Pod.Make sure you're subscribed to the Hoop Heads Pod on iTunes or wherever you get your podcasts and while you're there please leave us a 5 star rating and review. Your ratings help your friends and coaching colleagues find the show. If you really love what you're hearing recommend the Hoop Heads Pod to someone and get them to join you as a part of Hoop Heads Nation.Don't forget to grab your notebook as you listen to this episode with Jason Harris, Men's Basketball Head Coach at UMass Boston. Website - https://beaconsathletics.com/sports/mens-basketballEmail - jason.harris@umb.eduTwitter/X - @CoachHarrisUMBVisit our Sponsors!Dr. Dish BasketballWhen a player becomes unguardable, the game shifts, the defense breaks, the crowd roars, and your team takes control.Great players don't just get lucky, they stoke the fire within. They're built in practice, accelerated with the right reps, the right motivation, and the #1 Selling Shooting Machine in America™ — Dr. Dish. Feed Your Fire. Visit drdishbasketball.com today.The Coaching

Hello everyone!  Welcome to episode 280, where we will discuss chapter 16 of Lady Midnight, By the Side   Join the discussion in our FB group! https://www.facebook.com/groups/286288765619887 Follow us on Instagram @Downworlderdishpodcast  E-mail us: downworlderdish@gmail.com Intro Music - The Gatekeepers by Shane Ivers Music from https://filmmusic.io Outro Music - "Ice Flow" by Kevin MacLeod (https://incompetech.com)  License: CC BY (http://creativecommons.org/licenses/by/4.0/)

"THE JACK SHOW" talks shutdown, panics and riots, grade-inflated but soul-crushed Harvard kids, 16-year-olds voting, election predictions and 'The Dish'.

On the latest episode of “Dishing with Stephanie's Dish”, I sit down with accomplished book cover designer, art director, and now, celebrated cookbook author, @LauraKlyn The episode is a deliciously detailed look into Laura's new book, “100 Pie, Tart and Galette Recipes for Every Season” and a behind-the-scenes peek into her world of culinary creativity and design.From the moment I flipped through the pages, it was clear Laura's design expertise shines brightly. Laura's background as a cover designer and art director, paired with hands-on experience working on dozens of cookbooks, comes to life in her visually stunning collection. Each photo in the book tells a story——and is surrounded by thoughtful prop styling, from vintage pie servers to antique dishes discovered at local shops.A special treat is Laura's focus on savory pies—think samosa pie or the show-stopping asparagus tart—beautiful options for every season and palate. The attention to technique continues with creative garnishes, like sugared cranberries and candied herbs, adding sparkle to your holiday spreads and beyond.Laura's cookbook recommendations are rock solid—even non-pie bakers will find plenty to love between these pages.Ready to up your pie game? Listen to the full episode for stories, tips, and plenty of seasonal baking inspiration! Enjoy these two recipes from Laura, one savory and one sweet, to get a taste of her book!Lemon Meringue TartMakes 1 10-inch round tartI love this twist on lemon meringue pie in tart form. For me, the proportion of crust to lemon is perfect, and it's even better with Swiss meringue instead of French meringue, which is a traditional pairing with lemon. Swiss meringue is cooked on the stove and doesn't need to go in the oven. It is softer and creamier, adding a beautiful airy sweetness to counter the tart lemon curd. This bright tart comes out looking lovely and tastes even better.Press-In Shortbread Tart DoughMakes 1 10-inch tart crustI've tested a lot of tart crusts over the years, and many of them are so hard, it's difficult to break off a bite with a fork. This buttery and delicious shortbread crust is delicate enough to easily break apart but strong enough to hold the tart together. Using cake flour is key to getting a nice, cookie-like crumb. This dough is not tough enough to roll out. Press the dough directly into the pan for an easy to pull together, delicious tart base.Ingredients¾ cup (169 g) unsalted butter, softened½ teaspoon fine sea salt2 teaspoons vanilla extract⅔ cup (73 g) confectioners' sugar2 cups (230 g) cake flourInstructionsIn the bowl of a stand mixer fitted with the paddle attachment, mix butter, salt, vanilla extract, and confectioners' sugar on medium speed until light and fluffy, about 5 minutes. Add flour and mix just until combined. Press dough directly into a 10-inch tart pan, starting with the sides and finishing with the bottom. Bake the crust according to the tart recipe's instructions.Lemon CurdIngredients8 egg yolkszest of 2 lemons⅔ cup fresh lemon juice1 cup (200g) sugar10 tablespoons (141 g) salted butterSwiss Meringue5 egg whites1¼ cups (250 g) sugar½ teaspoon cream of tartar1 teaspoon vanilla bean pasteInstructionsTo make the crust: Preheat oven to 350ºF. Press tart dough into a 10-inch tart pan. Generously dock with a fork and bake for 25 to 30 minutes or until lightly browned. While still hot, use a tamper or back of a spoon to lightly press down the center of the crust, leaving a ¾-inch edge.To make the lemon curd: Whisk together egg yolks, lemon zest, lemon juice, and sugar in a saucepan. Cook over medium-high heat, stirring constantly, until mixture becomes thick and coats the back of the spoon, about 8 to 10 minutes. Use an instant read thermometer to check the temperature; it should reach 170ºF. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on low. Add butter 1 teaspoon at a time, mixing until fully combined before adding the next teaspoon of butter. Strain through a sieve into a medium bowl. Pour while still warm into the tart shell. Cover with plastic wrap and refrigerate for 2 to 3 hours.To make the Swiss meringue: Whisk together egg whites and sugar in the top pan of a double boiler until completely incorporated (see note below). Cook, whisking continuously, for about 5 to 6 minutes or until mixture reaches 170ºF. Pour into the bowl of a stand mixer fitted with the whisk attachment. Add cream of tartar. Beat on high for about 2 minutes. Add vanilla extract and continue to beat on high until stiff peaks form. Scoop or pipe onto lemon curd. Toast meringue with a kitchen torch or under the oven broiler. Keep a close watch on meringue while toasting to avoid burning. Remove sides of tart pan and serve.Episode Transcript Follows:Stephanie Hansen:Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space and a lot of cookbook authors. And this book came across my desk by Laura Klynstra And right away I was like, pie! Laura, your book, “100 Pie, Tart and Galette Recipes for Every Season” is extremely beautiful. And, and I, it kind of, when I read through the whole book and I read through your bio, I was like, oh, well, she's like in the design field because honestly, this is probably one of the most beautiful books on pie I've ever seen.Laura Klynstra:Oh, thank you. Thank you so much.Stephanie Hansen:It's so incredible, like just the way that the pies are decorated, the color choices that you used for the intros, everything is laid out so it feels easy, accessible. And even like the whole rolling out the pie dough section, there's tons of pictures, the decorating of the lattice work, It's a really well done book. Congratulations.Laura Klynstra:Oh, thank you so much.Stephanie Hansen:What's your background and how did you come to be the pie aficionado?Laura Klynstra:My background is actually cover design. I'm a book cover designer and art director. But I also, during all the time that I've been an art director, I've also worked on a lot of cookbooks. So I gotten to go on a lot of photo shoots, work with food stylists and photographers. And during that whole time I learned, I just kind of sat back and watched and learned all the bits and it took time. I'm a self taught photographer. It took me a long time to really figure out how to capture light correctly. And light is really the key to getting a good photo.Laura Klynstra:So yeah, it was a lot of trial and error, but eventually I figured out a system to get my camera mounted correctly. I shoot manually and get that light, but I also, I consider every photo similar to what the way I look at a cover design. It's not just here's your pie or whatever it is you're shooting. There's a lot of things going on around it. And so it's telling a story. The photograph is telling a story. It's giving you a sense of the time. Especially like the fall ones are a lot of fun to shoot.Laura Klynstra:So many great things to props that you can put in with the photos for the fall shots. And it's just, it's a lot of fun.Stephanie Hansen:Did you amass a large library of props and did you have things already or were you always on the lookout?Laura Klynstra:This is my third book, so I had a lot of props already. I have like all these Storage shelves downstairs have the weirdest things. You know, I go to antique stores and I'm always looking for old boxes and just everything. Pretty much everything that could possibly have anything to do with baking. If I go to an antique store, I'm always like, I need that. Especially pie servers. Old, old silverware.Stephanie Hansen:Yes.Laura Klynstra:I hate, I hate photographing with a shiny silver, you know, piece of silver or a new one that it never, you know, for one thing, you can end up reflecting your camera in that. So these old patina silverware and things like that are just fabulous to have. Like, you just gotta have a ton of those in your.Stephanie Hansen:In your Agreed, agree. Thus my sort of background of stuff from my cookbook styling myself in. Can we talk about pie crust? Do you have, like, what you would say is your definitive pie crust that you mostly use.Laura Klynstra:For sweet pies? There's a recipe in there called a maple pie crust, and that's actually my favorite crust to use. It's very similar to a regular crust, except for a lot of the liquid is made with a pure maple syrup. And when you roll that crust out, that syrup gives it like a pliability that just. It doesn't crack the way sometimes you can get with the regular all butter pie crust. And it's just so easy. And so it's just supple. It's, it's. It's my favorite one.Laura Klynstra:But again, I'd only use it for sweets. Even though you don't really taste the maple, it's like, you know how when you add maple to something, it doesn't have a strong flavor, as strong as what you would expect it to be, but it' if you're beginning. That would be my press recommendation for somebody who's just beginning because it does make a really easy to roll out.Stephanie Hansen:I love this because I use vodka in my pie crust to kind of do the same thing. It gives you that moisture when you're putting the assembly together and the roll, but then it bakes out in the final product, so you get kind of a crispier situation. Maple. I've never thought of that. I wonder, have you ever tried honey? Would it do the same thing?Laura Klynstra:I haven't tried it. I would expect it would. And it would just add a little bit of sweetness. The other thing is buttermilk. You can add a little buttermilk that I don't know if you've ever made pie dough, and then put it in your refrigerator and left it in there for two days and it started to turn kind of like a gray Color, Yes. When you add some acid from the buttermilk keeps it from doing that. I'm not sure. I can't.I don't know what the science is behind that, but a little. A little. I think the vodka might, too. I'm not sure. I.Stephanie Hansen:That's a great.Laura Klynstra:Yeah.Stephanie Hansen:I know what you're talking about, and I'm trying to think if I've noticed it with or without vodka. And I can't say. Truthfully, I have, but, like, a lot of times for Christmas or Thanksgiving or any of the. The special holidays, you're making your crust in advance because you've got so much to do, so. So that's a really great tip. I love it.Laura Klynstra:Yep. Yep. And you can also freeze pie dough. So you can make. If you're having Thanksgiving and you're. You're. You can do it a week ahead, just wrap each one individually and then put it inside a freezer as a black bag and then throw it in the freezer. And that way you're just.You've got something that's totally done, even a week in advance.Stephanie Hansen:One thing that I really liked about this book, too, was you took pie into not just sweet places, but also savory. So there's a lot of galette and, like, savory forward dishes, like a potato bacon, gruyere galette. You've got quiche. Do you eat a lot of savory pies? Because that's actually kind of one of my favorite ways to do it. This samosa pie looks amazing.Laura Klynstra:The samosa pie is so popular at my house. So popular. We love that one. So, yeah, we do eat that one quite a bit. The quiches, we do a lot. Some of the other ones, not as often, but, like, the. The asparagus one is kind of just more of something that I would bring to a party.Stephanie Hansen:Yeah. Spring or Easter.Yeah. You know, like, that first time when you. Asparagus is one of the first things that comes out. And in this. In the spring. And so you're just, like, dying to get something fresh. We talked. before I started the podcast that. She's in Michigan, I'm in Minnesota. And literally, like, when you see anything green at the store. And we always jump the gun. Right. Because.Get produce from the coast before we get our own, but there's nothing better than, like, your own homemade asparagus.Laura Klynstra:Yes. And the rhubarb is the other thing that comes up the soonest. And again, I love rhubarb. It's.Stephanie Hansen:So do I think that's My next book, actually.Laura Klynstra:The whole rhubarb book.Stephanie Hansen:Yes, because I just. I'm obsessed with it, and I have, like, 60 recipes, so I'm like, you know, I'm. I'm about way there.Laura Klynstra:What kinds of recipes are they? Like cakes and.Stephanie Hansen:Yeah. Yes. Like bars and cakes and pies and custards, but also chutneys and pork dishes and breads, cookies.Laura Klynstra:That's a fabulous idea. I'm on board with that one.Stephanie Hansen:I think I might have to, like, submit that as my next proposal. We'll see. Another thing that happened this year about pies, I guess it was maybe last year, but it created quite a kerfuffle, and you address it in this book, is the loss of the chocolate wafer cookie. The company that makes the chocolate wafer cookie, I believe it was Nabisco, stopped making that chocolate wafer cookie. And it was the base for a lot of people's, like, mud pies or chocolate pie crust or the press in crusts or the cookie crusts. And people were really freaked out, and people were, you know, we need a recipe to make this cookie. So in here, you have your own chocolate cookie recipe.Laura Klynstra:Yeah. Yep. It's got the black cocoa in it. Like, it's actually like an Oreo, but without the. And if you do end up using Oreos, do take out that middle part. I always scrape out the. If you don't, you're gonna end up with kind of like a too much butter and it's not gonna work. But, yeah, you can make your own so that you're not adding all these preservatives and yucky things into your pies, but sometimes people don't have time.I mean, I totally understand that you can't always.Stephanie Hansen:And I guess maybe depending on your audience too, like, if you're making something for a kid's birthday party, maybe that will be fine. Not that we feed our kids less delicious things than we feed ourselves, but come on, we kind of do times. I do love to. There's a lot of detail in this book about garnishes and sauces. And the white chocolate cranberry tart is just a beautiful photograph, but it also has these sugared cranberries. Tell me about those. And. And obviously, putting them on a tart is delightful, but what else could we do with those? Because those were just gorgeous.Laura Klynstra:I've used them on cakes. And just even, like, even if you're doing a spread, like a holiday spread, they look beautiful in a little bowl. And that same method, the method to make Those is you create a simple syrup and then you dunk the cranberries in the simple syrup and then you let it dry and they become really sticky. And then you roll them in sugar so they look really beautiful. But you can do that same process with mint leaves, rose petals, rosemary. And it's just a beautiful garnish, especially in the winter, because it has that sparkle to it. It just makes it look more special than if you were just going to, you know, lay a sprig of rosemary next to something.Stephanie Hansen:When you started making pies, do you remember how old you were? And what is it about pies that captured your imagination?Laura Klynstra:Well, I really like the handmade nature of it. The fact that, I mean, before I made pies, I was a cookie baker. Cookies were my. Because that's the easiest thing when you're a little. When you're a kid. And I baked since I was basically able to. My mom was a wedding cake baker, so we had all the supplies and all.Stephanie Hansen:Wow.Laura Klynstra:All the inspiration was there, but I didn't start making. And my mom, she always, she loved pie too, but she always used the pie crust from the box, which I kind of hate, but same, same. She just didn't like rolling out dough. So she just, she just used the, the rolled. The rolled up version. But you can buy better versions than the red box. There are.Stephanie Hansen:Joe's is surprisingly good.Laura Klynstra:I think that, yeah, Whole Foods has one too. That's butter instead of like the other weird oils that are in the. The other one. But I think maybe all of my love of like rolling out cookies and then you kind of turn that into rolling out dough. I learned it was a learning curve. I don't think that we just all naturally can know how to make a pie crust and how to roll it out. And you have to practice a little bit. But the lovely part of, of a pie versus a cake or a cookie is that there's just more of your hands involved.Laura Klynstra:And because I make so many things electronically and digitally, because I'm a book cover designer. So to have to be able to make something physically with your hands is both relaxing and satisfying. And I think it makes like a more special finished product. It makes a great gift or something to share with people, to bring to the office or a party or a potluck, and it just feels like it. A pie has a slightly more personal touch to it than maybe a cookie does or a bar. Even though I love cooking bars, don't get me wrong.Stephanie Hansen:Yes. Tell me about your other books.Laura Klynstra:So this is The Homemade Pie Cookbook is the first book I've written by myself. My book just before this one was called “Gather & Graze” and I wrote with my former colleague who is also an art director. She, she does the, she works at HarperCollins. Sure. Mumtaz Mustafa @spiceandsugartable and I have it right here. This is “Gather & Graze” Stephanie Hansen:That's beautiful.Laura Klynstra:So this is more of like a party table spread book. So Mumtaz is brilliant with savory food and I'm more, more of a baker. She's from Pakistan, so she's got this really broad sense of spice and she's just brilliant with the savory. So we split this book up by anything that was baked in the oven I've made and then pretty much anything that was cooked on stove she made. And it's divided by country. So it's a really fun international style party book.Stephanie Hansen:I love that. I'm glad you brought it to my attention. I'll for sure put that in the notes.Laura Klynstra:Yeah, it's a, it's a, it's quite fat. It's, it's a, it's, it's, there's over like 170 recipes in it. It's not a, not a lightweight book. And then the book before that I wrote with my mother. Oh, look at that cute “Christmas Baking”. And this one is it, it does well every, every holiday season. And it's kind of, it's been out for I think five years. And so it's kind of a perennial, hopefully at this point.Laura Klynstra:And it's just, you know, all my favorite. But Christmas baked goods. There's a, there's a breakfast chapter in there for Christmas morning.Stephanie Hansen:Holiday high points. What's next?Laura Klynstra:I got my way. And who knows if I will. I would like to do a fall baking book.Stephanie Hansen:What would that look like? I'm thinking apple. You have quite a, like pumpkin chapter in here.Laura Klynstra:Yeah. Yep. They would have all of those, those, those cozy. It would just be all the cozy, cozy recipes. And I just love the styling of fall too. Fall is one of my favorite seasons. So. Yeah, that would be, that would be super fun.Laura Klynstra:But I also have another idea for, called like, I want to call it Paradise Baking or Baking paradise, which would be all tropical recipes.Stephanie Hansen:That's a great idea. And that's not something we've seen before.Laura Klynstra:I don't, I haven't seen it. No. I have a second home in Guatemala so I could do a lot of the photography there, which would be fun. Yeah. The first few recipes in the Homemade Pie Cookbook were Shot in Guatemala. The line Mango and the hummingbird pie. So I got all of those props while I was down there.Stephanie Hansen:Yeah. In the. And beautiful colors. You also dedicate, like a whole spread to apples for pie. And we just talked about this on our TV show that I'm on. And Honeycrisp is obviously an apple I use a lot because it's Minnesota. Granny Smith is an apple that I think works really well for pies. Do you mix your types of apples? Apples when you're making apple pie?Laura Klynstra:Sometimes I do. The Pink lady is actually one of my favorite ones now that I've been, you know, baking so many apple pies. It's got, like, a tartness to it. But yeah, there you can mix them for sure. Just don't ever use them. Macintosh.Stephanie Hansen:Yeah. Or like the Red Delicious, which is now. Oh, yeah, that's the worst selling apple.Laura Klynstra:They aren't very delicious.Stephanie Hansen:They're not. And it's kind of funny that, like, that was like our lunchbox apple for basically our whole lives. Like, why did we have to eat such terrible apples? I'm so glad they've gotten better.Laura Klynstra:Yes. There's some. I mean, pretty much every variety is better.Stephanie Hansen:Yes, Pretty much. When you make a galette or a tart, let's just say savory, do you adjust that dough at all or do you use your same basic pie dough?Laura Klynstra:I use the same. Well, the. The tart is a totally different dough, but the galette is the same pie dough as the regular pies.Stephanie Hansen:And just.Laura Klynstra:You could use them. Yeah, you could use the maple pie. You could make the maple crust for a galette as well. If you. If it's a sweet, I wouldn't put it on a savory.Stephanie Hansen:When would you ever make, like. I love the idea of slab pies because I think they're kind of cool looking, but they seem like they're just not great. Like, I don't know who's gonna get the middle piece. And then it's just always, like, so messy and kind of falls apart. I love the idea of like, everyone getting a little bit of crust on the edge and then having their perfect little triangle. Do you serve slab pies a lot? And am I missing the boat here?Laura Klynstra:Oh, not a lot, but I would bring them to more of like a potluck or something. The same thing that I would bring bars to. Although you. You really can't pick it up and eat it.Stephanie Hansen:Yeah.Laura Klynstra:Because it's going to be kind of a more gooey center than A. Than a. And then a bar. But it's just. It's. You get a little bit more. It's going to go farther than a. Than a pie.Laura Klynstra:So if you just want to bring one thing and it needs to cover more people, I would bring a slab pie for that. Like a. Like a potluck summer potluck.Stephanie Hansen:People always ask me what my favorite recipe is in my book, and I always have the dumbest answers. So if I ask you what's your favorite recipe in your book, do you, like, have a answer that you're set on?Laura Klynstra:Well, the lemon meringue tart on the COVID is one of my favorite recipes in the book, and I've never been a big lemon meringue pie person, and I don't know why. It's. This is a. Has a Swiss meringue, and it's a little bit different than the lemon meringue pies that, you know, we all grew up eating. And I also feel like lemon meringue pie has too much lemon to, like, the crust is too little to the lemon. Like, the ratio.Stephanie Hansen:The big, like, meringue.Laura Klynstra:Yeah. Yeah. So this, I feel like, is the perfect ratio of meringue to lemon to crust. It's got a thick shortbread crust on it. So it's. It's actually kind of reminiscent of those lemon bars. And you're from the Midwest, so you probably had those lemon bars that everybody likes to crust. Yep.Laura Klynstra:It's. It's kind of like an elevated version of one of those lemon bars.Stephanie Hansen:Okay. I'm going to have to try it, because I always make something with lemon for Easter. It's sort of just something I do for the big Easter brunch. So maybe I'll use this as my recipe this year.Laura Klynstra:Yeah.Stephanie Hansen:How long does it take you to work on a book?Laura Klynstra:Well, I mean, it's hard to give a full, like, because there's a lot of time thinking about it and planning. Like, my first step to doing a book is to. Is writing the table of contents.Laura Klynstra:Is that what you do, too?Stephanie Hansen:Yes.Laura Klynstra:Yeah, I do it.Stephanie Hansen:So spreadsheet of all the recipes I think I want, then I sort of, like, try to organize them in some way, and then I start, like, thinking about the narrative and where I'm going to.Laura Klynstra:Right.Stephanie Hansen:I'm going to start.Laura Klynstra:Right. And so there's, like, this long, like, thinking period that you're not. It's just. I don't know. So it's. It's hard to put a time on how long it takes, but Once the. Once everything is set and I've gotten a few shots done and a few recipes tested, I can. I can do a book in a year and a half or a year if I'm really focused on it.Laura Klynstra:But I'm also doing all the photography and the design. So it's. It's a pretty intense process.Stephanie Hansen:Yeah. Because I just submit my photographs and my word docs and, you know, the designer makes it look pretty, and, gosh, you have to do the whole thing. That is harder.Laura Klynstra:And I don't have to, but, you know, you've done this much, and I am a designer. It's kind of hard to hand the design off somebody else when you're. That's like what I do. So.Stephanie Hansen:Yeah, of course, when you think about other books that. Cookbooks that you love, whether from a design feature or from just like that, you go back to them and use them a lot. Give me, like, a couple of your favorites.Laura Klynstra:The Martha Stewart's Baking Handbook. I don't know if you have that. It's got an orange spine. It's kind of like a go to, like, oh, I want to make banana bread. It's just so reliable. So that one is always in my kitchen. I also really like the Bake From Scratch series. Have you seen those? Big.Laura Klynstra:They're really huge. I think they're. They're not written all by the same person. I think there's an editor that collects recipes. It's based on the magazine, I believe. But the thing I love about those is there's so many recipes in those books. They're just loaded with recipes, and then you can just kind of page through and get all kinds of inspiration and ideas. So I love those.Laura Klynstra:I'm a big fan of Erin Jean McDowell, who is also a pie person. I like watching her on, like, her videos and stuff.Stephanie Hansen:Do you watch a lot of people, like, on YouTube?Laura Klynstra:Not a lot, no. I mean, mostly on Instagram. I'm. I'm watching, you know, the quicker reels that come through. And, yeah, one of the. One of the things that made me so inspired to want to do the fall thing is, is when you. When the fall baking stuff starts coming out on Instagram and all these beautiful baked goods and this. This wonderful mood of cozy comes through, it's like, people are.Laura Klynstra:Creators are just amazing at how they. They put this mood out there, and I just. I love it.Stephanie Hansen:Yeah, it's pretty. Pretty delightful. I was just gonna think of another question I had for you, but it totally just fell out of my brain right As I thought about it, do you, have you ever had the chance to meet like any other bakers in any of your cookbook travels?Laura Klynstra:Specifically bakers. It seems like most of the books I've worked on have been more chef related. Like cooks like Melissa Clark. I worked on some of her cookbooks. I did the photography for Bri McCoy. She. I don't know if you've seen her book. It's called the Cook's Book.Laura Klynstra:Yep, I did her photography for that book, so I've that kind of stuff, but I haven't done any specifically for bakers.Stephanie Hansen:So if in your, in your work life, do you like, like when someone gives you a recipe and you're like the person that photographs it and does the final like, is that an appealing piece of work for you?Laura Klynstra:Oh yeah. I love to do that too. Yeah. Yeah. Actually got a couple of them in the works right now that are coming down the pipeline.Stephanie Hansen:There's a lot of creators that do that and I didn't realize that, but that they, they maybe have a favorite recipe or they have recipes but they don't have the time or they don't want to be the one who puts it together for the book. So they hire all that out. Do you get any jobs like that that are one offs or do you mostly just do like a whole project?Laura Klynstra:Mostly a whole project.Stephanie Hansen:Yeah. It's, it's interesting. There's a lot of people out there that will cook your stuff if you find the right person. And I didn't realize that that was such a robust business, but apparently it is. Do you keep like a food blog yourself or is it mostly just the book?Laura Klynstra:Mostly I'm mostly in the book. But we have, I have. My friend who wrote Gathering Grace with me have a. We. We have an Instagram that's called Spice and Sugar. Oh, she's the spice and sugar table. Because spicy sugar was taken and she's the spice and I'm the sugar. Of course that's sweet.Stephanie Hansen:And you guys share it. So you just post when you're inspired?Laura Klynstra:Yeah, yeah. And we don't. We, we haven't posted.Stephanie Hansen:Yeah. Sometimes like what sounds good and feels good just falls away, right? It's no reason or rhyme. Just all of a sudden you're like not as interested in that anymore.Laura Klynstra:Well, I think we're, and we're so, both of us are so focused in the book world and our career. Careers are very busy. So it's like I feel, I feel like to really maintain one of those robust social media sites you have to be pretty much focused on it.Stephanie Hansen:Yeah. Some people post, like, on Facebook, like, 12 times a day. I don't know. They manage it all. But do you watch any baking shows? Like, are you a great British Bake off aficionado or.Laura Klynstra:I don't. I watch almost no tv.Stephanie Hansen:Okay, So I love that. And you have chickens too, right?Laura Klynstra:And I have chickens and duck.Stephanie Hansen:Okay. And do you eat the duck eggs and the chicken eggs?Laura Klynstra:Obviously, yeah. Usually the duck eggs I use in baking. I don't. You know, it has a slightly different flavor, and if you're not used to it, it's kind of like. It feels a little weird. But they're. They're actually have a higher fat content in a duck egg, and they're really great for baking, especially for cakes and.Stephanie Hansen:Oh, I love that. I don't think I ever thought about duck eggs in context of baking. That's so neat.Laura Klynstra:They're a little larger, so you might. Sometimes you have to be a little, like, careful because.Stephanie Hansen:Yeah.Laura Klynstra:You know, they might end up being too much egg in here, depending on how many eggs are in the. Like, if there's four eggs, you would probably only put three.Stephanie Hansen:Yeah, you can kind of see it, too, when you have the egg, like, the size. All right. The book is the Homemade pie Cookbook. It's 100 pie, tart, and galette recipes for every season. Like I said, it's beautiful. But even if you're, like, not thinking you're a pie person, I really think people would like this book because there's ice cream pies, there is icebox pies. Again, there's a lot of savory. There's tarts, there's little.Stephanie Hansen:There's some cookies in here, some sauces. There's just a lot of different things. When I started to go through the book, I was pleasantly surprised that there's a lot to offer here. There's whoopie pies. Your whoopie pie recipe looked great. Yeah. Everybody loves a good whoopee pie, don't they?Laura Klynstra:Yeah. I thought I might be stretching it a little bit with that one, but I'm like, it's called pie, so it's a pie.Stephanie Hansen:That's right. It's Laura Kleinstra, The Homemade Pie Cookbook. Thanks for being with me today, Laura.Laura Klynstra:Thank you so much for having me.Stephanie Hansen:Yeah, for sure. And when you get your. When you get your next book ready, give me a call anytime. I love talking to you.Laura Klynstra:Okay, great.Stephanie Hansen:Okay. All right. Bye. Bye.Laura Klynstra:Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Your latest round of pop culture news! Lainey Wilson did something sweet at her concert, what are Miranda Lambert's two needs while she's on the road, new music, we crown Dallas as something and MORE!See omnystudio.com/listener for privacy information.

HAPPY HALLOWEEN! We share our Halloween plans for the night and Kincaid might do something that will scare the Trick-or-Treaters away. Plus, find out the things we've had forever that still work. We also discuss the new McDonalds payment policy and Kincaid shares his back-up plan incase he ever runs out of cash. Then, do you hide your partner on social media until you've been together for a certain amount of time - we share our theories! And as always we have the latest pop culture news in DALLAS' DISH, weird stories in BUT WAIT, MY LITTLE SECRET, and MORE! See omnystudio.com/listener for privacy information.

Lech l'cha Dish

On today's show we discuss what was supposed to be temporary but is now permanent in our lives - think foster fails and hookups turning into marriages. Then, would it have been creepy is Kincaid told a stranger about something he noticed with their clothing. Plus, do you think pets like Halloween costumes. And find out what the word of the year is! And as always, pop culture news in DALLAS' DISH, crazy news stories in BUT WAIT, MY LITTLE SECRET and MORE! See omnystudio.com/listener for privacy information.

Find out the latest pop culture news! We reveal who won People's Sexiest Man In Country Music, Morgan Wallen broke ANOTHER record, Who took a 13 hour nap at Miranda Lambert's house and MORE!See omnystudio.com/listener for privacy information.

This week we celebrate Halloween by playing our favorite game: Candyman!

On this episode, Mike shares 6...or 7 things that have caught his eye during the first week of the NBA Season.WembyMVP's off to great startsRookie classGambling ScandalTeam Surprises - positive and negativeUnexpected players off to fast startsCavs thoughtsVisit our Sponsors!Dr. Dish BasketballWhen a player becomes unguardable, the game shifts, the defense breaks, the crowd roars, and your team takes control.Great players don't just get lucky, they stoke the fire within. They're built in practice, accelerated with the right reps, the right motivation, and the #1 Selling Shooting Machine in America™ — Dr. Dish. Feed Your Fire. Visit drdishbasketball.com today.The Coaching PortfolioYour first impression is everything when applying for a new coaching job. A professional coaching portfolio is the tool that highlights your coaching achievements and philosophies and, most of all, helps separate you and your abilities from the other applicants. Special Price of just $25 for all Hoop Heads Listeners.Wealth4CoachesEmpowering athletic coaches with financial education, strategic planning, and practical tools to build lasting wealth—on and off the court.If you listen to and love the Hoop Heads Podcast, please consider giving us a small tip that will help in our quest to become the #1 basketball coaching podcast. https://hoop-heads.captivate.fm/supportTwitter/X Podcast - @hoopheadspodMike - @hdstarthoopsJason - @jsunkleInstagram@hoopheadspodFacebookhttps://www.facebook.com/hoopheadspod/YouTubehttps://www.youtube.com/channel/UCDoVTtvpgwwOVL4QVswqMLQ

Buckle up Sassenachs! The Fan Girls are Ready to Dish & Spill the Tea on S1 of "Blood of My Blood"! Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

An episode packed with strong food opinions and another one-pot-wonder chicken dish.  Jamali Maddix is a British comedian, writer and presenter known for his honest and intelligent humour. Alongside regular appearances on shows including Never Mind the Buzzcocks, QI and 8 Out of 10 Cats, he's also fronted a number of documentaries, including last year's Follow The Leader for U&Dave. He's with us to talk about the new Comedy Central show, Jimmy Carr's Am I The A**hole,  where Jamali, Jimmy and GK Barry are in charge of serving judgements on the divisive behaviour of members of the public.  Angela serves spiced whole chicken with herby rice, which is an instant hit with Jamali, tasting so good that it proves a distraction from Nick's questions. The drinks pairing of Felsner Moosburgerin Grüner Veltliner 2024 Kremstal is a test for Jamali's palate, but he gives it a go, despite not being a huge wine lover. Room is made for dessert, with a selection of Ottolenghi's new ice creams, including, Madagascan Vanilla & Miso Caramel.  Food chat at Dish has never been so passionate, with nothing safe from Jamali's razor sharp takes. Air fryers, wine and the concept of sharing desserts are among the victims in this week's episode. We also get to learn all about alligator cheesecake and finally find out the true value of the Dish table. Any takers?  You can watch full episodes of Dish on YouTube and, new for this season, on Spotify.  All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk  Dish from Waitrose is made by Cold Glass Productions

Find out the latest pop culture news! Who is Riley Green's dream duet partner? What is the number one country song this week, what TV show is getting back together for a good cause and MORE! See omnystudio.com/listener for privacy information.

Find out why people think aliens are coming to earth today! Plus, hear why Kincaid thought one of his houses was haunted and listeners share their stories. We also discuss if we think the 'Bird Theory' will actually determine your relationship. Then, November 1st is this weekend but is it too early to start putting Christmas decor out? You don't want to miss Kincaid's latest Weigh In Wednesday update. And as always, the latest pop culture news in DALLAS' DISH, crazy news stories in BUT WAIT, MY LITTLE SECRET and MORE!See omnystudio.com/listener for privacy information.

In the second hour of the Happy Hour, we are joined by Jorge Barrientos from The Dish to talk World Series

(00:00-13:14) Something funny? Jackson has film festivals to attend. Doug dunking on people's passions. Audio of Jim Montgomery's thoughts on last night's loss and needing to bounce back tonight. Joel Hofer with another rough night. Frank drop fest. Why is the media in this town defending Joel Hofer?!?!?(13:22-34:14) The Louisiana governor getting involved in the coaching change at LSU. Audio of Urban Meyer giving his thoughts on the governor getting involved. Audio of Lane Kiffin body bagging Brent Venables after the OU coach's thoughts on being the better team. More Lane Kiffin audio on Pat MacAfee talking about making decisions based on money. Ya gotta bet $1K, do Drink and Kiffin stay or leave?(34:24-53:08) Head Coach Josh Schertz, Robbie Avila, and The Dish join us in-studio. Coach has the text inbox up in front of him. Robbie does't do much but play basketball and watch TV. Excited for Stranger Things. Robbie wasn't allowed to be a Cubs fan growing up. Closed scrimmages. Texts flying in about The Dish. Robbie settling in for his second year and getting used to the physicality of the A10. His golf game. Focusing on possibilities over expectations. Creating a larger margin for error. How has Robbie's life changed being the era of college athletes making money?See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In today's episode, I'm sitting down with Let's Dish CEO and co-founder Darcy Olson—and this conversation is a total masterclass in entrepreneurship, leadership, and trusting your vision even when it looks nothing like the traditional path. Thank you to Clay & Vine for Sponsoring this Episode https://clayandvineinteriors.com/ Inquire Here for In-Person or Virtual Support https://clayandvineinteriors.com/contact Thank you to Let's Dish for Sponsoring this Episode! https://letsdish.com/ This is one of those episodes that will light a fire under you—whether you're dreaming of your own business or simply looking for inspiration to lead with more intention and courage in the season you're in. In this episode, we cover: Why Darcy left behind corporate comfort to bet on herself The origin story of Let's Dish (and how it's grown over two decades) What it really takes to build something sustainable from the ground up How to adapt and evolve a brand while staying mission-focused Balancing motherhood, marriage, and entrepreneurship Darcy's mindset on leadership, energy, and sharing the load at home The behind-the-scenes of getting Let's Dish into Target stores Here are the some great resources I wanted to share with you: Book A Call for the November Corporate Cohort molly@mollyasplin.com Are you looking to improve performance and team effectiveness across your team? Book A Team Effectiveness Consult Here Thank you for listening to this episode! Please take a screenshot and share your biggest takeaway on your Instagram stories and tag me @molly.asplin so that I can shout you out!

Packed show full of laughs! We start with the annoying thing that happens to our paycheck every time we get it. Plus, find out if Dallas and Lauren The Producer can spell as well as Kincaid's son in 3rd grade. We also admit if we've ever hid a gift so well we forgot where we put it. Also, find out why today is one of Kincaid's favorite days at his house and what he wants at a brothel. We also hear from listeners about what they or one of their co-workers broke at work and if they still have their job. And as always, we have the latest pop culture news in Dallas' Dish, crazy news stories in BUT WAIT, My Little Secret and MORE!See omnystudio.com/listener for privacy information.

More footage from Morgan Wallen's arrest has been released and reveals something we did not know about him... Plus, we have more Ella Langley/Megan Moroney drama. AND Tucker Wetmore did something awesome for his fans and Dallas reveals if she would leave her husband for him and MORE! See omnystudio.com/listener for privacy information.

Ben Wilkins is entering his fourth season as the Men's Basketball Head Coach at D2 Seton Hill University. Under Wilkins, the Griffins have posted three consecutive 16-win seasons, tying the most wins in the program's NCAA Division II era. The program also notched its first-ever Pennsylvania State Athletic Conference Tournament win (over Edinboro in 2025), tied the school record for road wins, and beat two nationally ranked teams—just the second and third such wins in school history.Prior to Seton Hill, was the Associate Head Coach at Army West Point, where he helped guide the most successful four-year stretch at the academy since Mike Krzyzewski. Earlier roles included Mount St. Mary's (Associate Head Coach, two NCAA Tournament appearances), William & Mary (six years under two-time CAA Coach of the Year Tony Shaver), and Barton College, where his final recruiting class helped capture the 2007 NCAA Division II National Championship.On this episode Mike and Ben discuss the importance of establishing a strong culture and fostering an environment conducive to winning and growth. Ben shares insights into his coaching philosophy, which centers around accountability, hard work, and the development of strong relationships among players. Throughout the discussion, he reflects on his experiences at various institutions, including Army West Point and Mount St. Mary's, and how these shaped his understanding of leadership and teamwork. The episode further delves into the nuances of coaching style, including the balance between structure and adaptability, as well as the significance of open communication in nurturing player development.Follow us on Twitter and Instagram @hoopheadspod for the latest updates on episodes, guests, and events from the Hoop Heads Pod.Make sure you're subscribed to the Hoop Heads Pod on iTunes or wherever you get your podcasts and while you're there please leave us a 5 star rating and review. Your ratings help your friends and coaching colleagues find the show. If you really love what you're hearing recommend the Hoop Heads Pod to someone and get them to join you as a part of Hoop Heads Nation.Grab your notebook and a pen as you listen to this episode with Ben Wilkins, Men's Basketball Head Coach at Seton Hill University.Website - https://athletics.setonhill.edu/sports/mens-basketballEmail - bwilkins@setonhill.eduTwitter/X - @CoachBenWilkinsVisit our Sponsors!Dr. Dish BasketballWhen a player becomes unguardable, the game shifts, the defense breaks, the crowd roars, and your team takes control.Great players don't just get lucky, they stoke the fire within. They're built in practice, accelerated with the right reps, the right motivation, and the #1 Selling Shooting Machine in America™ — Dr. Dish. Feed Your Fire. Visit drdishbasketball.com today.The Coaching PortfolioYour first impression is everything when applying for a new coaching job. A professional coaching portfolio is the tool that highlights your coaching achievements and philosophies and, most of all, helps separate you and your abilities from the

Empathy is getting a bad rap these days. Some critics call it a weakness that can be weaponized; others call it a sin. What is this ancient trait that drives humans not only to care about each other, but to act on those feelings? And why are some people urging others to stop feeling it?

"THE JACK SHOW" talks about how over-the-top and self-contradicting the pro-Spurs arena and anti-White House ballroom folks have become, plus should Bret Baier ditch Fox for CBS Evening News, the struggle with Halloween candy in the house, and "The Dish".

Start your week with the latest pop culture news! What ex boyfriend is Megan Moroney talking about in her Elle Magazine interview? Billy Ray Cyrus marriage update, tour news and MORE!See omnystudio.com/listener for privacy information.

The show OPEN... candy jars... buying homes... and Pick 2 Click!

Please note: Timecodes may shift by a few minutes due to inserted ads. Because of copyright restrictions, portions, or entire segments-may not be included in the podcast(0:00-9:47) I don't care what you say, we all needed to see that(10:00-16:00) The league now has to be on alert(16:07-26:06) Praise for Kevin Patullo; No AJ Brown No Problem(26:19-35:50) Impressive day for Eagles pass rushFor the latest updates, visit the show https://975thefanatic.com/kincadeandsalciunas/ on 975thefanatic.com. Follow 97.5 The Fanatic on Twitter, Facebook, and Instagram. Watch our shows on YouTube, and subscribe to stay up-to-date with all the best moments from Philly's home for sports!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In the second hour, John talks to Jorge Barrientos of The Dish for a World Series discussion. John also gives us some games to bet on for the Sports Equinox

Patrick McGrail is in his second season as a Men's Basketball Assistant Coach at Washington University in St. Louis, Missouri. McGrail joined WashU after holding the positions of assistant coach and most recently associate head coach at Rhodes College from 2018-2024. That was his second stint at Rhodes, as he was an assistant coach for two years from 2013-15 as well.Between his stints at Rhodes, McGrail served as the Athletic Coordinator at his alma mater of Fenwick High School in northern Illinois and was the assistant varsity basketball coach, helping to guide the team to the 2017 state championship game.McGrail played his college basketball at Rhode where he was the 2013-2014 Southern Athletic Association Defensive Player of the Year and finished his career in the SAA record books with a top 3-point percentage of 47.8.On this episode Mike and Patrick discuss the importance of adaptability and continuous learning in coaching. Throughout our dialogue, McGrail shares his journey from player to coach, emphasizing the profound lessons learned from diverse coaching experiences and the necessity of nurturing relationships with players. He articulates how the transition from high school to college basketball has enriched his understanding of the game, while also highlighting the unique challenges of coaching in a competitive environment. Furthermore, McGrail reflects on the joy derived from fostering meaningful connections with his athletes, which ultimately enhances the overall team culture. This episode serves as an insightful exploration of the intricacies of coaching, inviting aspiring coaches to appreciate the multifaceted nature of their role within the sport.Follow us on Twitter and Instagram @hoopheadspod for the latest updates on episodes, guests, and events from the Hoop Heads Pod.Make sure you're subscribed to the Hoop Heads Pod on iTunes or wherever you get your podcasts and while you're there please leave us a 5 star rating and review. Your ratings help your friends and coaching colleagues find the show. If you really love what you're hearing recommend the Hoop Heads Pod to someone and get them to join you as a part of Hoop Heads Nation.You'll want to take some notes as you listen to this episode with Patrick McGrail, Men's Basketball Assistant Coach at Washington University in St. Louis, Missouri.Website - https://washubears.com/sports/mens-basketballEmail - mcgrail@wustl.eduTwitter/X - @PTMcGrail13/Visit our Sponsors!Dr. Dish BasketballWhen a player becomes unguardable, the game shifts, the defense breaks, the crowd roars, and your team takes control.Great players don't just get lucky, they stoke the fire within. They're built in practice, accelerated with the right reps, the right motivation, and the #1 Selling Shooting Machine in America™ — Dr. Dish. Feed Your Fire. Visit drdishbasketball.com today.The Coaching PortfolioYour first impression is everything when applying for a new coaching job. A professional coaching portfolio is the tool that highlights your coaching achievements and philosophies and, most of...

Why did Kenny Chesney once play a show at an apartment in Knoxville? Plus, there is a new Ella Langley song for a TV show, Lainey Wilson is making her movie debut and MORE! See omnystudio.com/listener for privacy information.

A native title claim in the region where Captain James Cook made landfall after his ship crashed into the Great Barrier Reef in 1770 is among one of three to finally be settled by the Federal Court this week.

Noach Dish

Welcome to episode 279, where we will discuss chapter 15 of Lady Midnight, The Angels Not Half So Happy.    Join the discussion in our FB group! https://www.facebook.com/groups/286288765619887 Follow us on Instagram @Downworlderdishpodcast  E-mail us: downworlderdish@gmail.com Intro Music - The Gatekeepers by Shane Ivers Music from https://filmmusic.io Outro Music - "Ice Flow" by Kevin MacLeod (https://incompetech.com)  License: CC BY (http://creativecommons.org/licenses/by/4.0/)

Where did Morgan Wallen propose to his ex? Plus, Jelly Roll discuss the affair he once had, and Travis Kelce is now getting into the amusement park industry. Luke Combs country artists NFL draft and MORE! See omnystudio.com/listener for privacy information.

On today's episode, find out why Kincaid's feeling stale. Then, what lie did you family tell you that you believed for a long time? Plus, we discuss what you were allowed to do as a kid that you would NEVER let your kids do now. We also talk about if you should give a gift on a first date and the colors that kill your cars value. And as always we have the latest pop culture stories in Dallas' Dish, crazy news in BUT WAIT, My Little Secret and MORE! See omnystudio.com/listener for privacy information.

October 22nd 2025 - All of the highlights from Wednesday's show in one complete podcast! The Dish, Dad Joke, Group 7, Spicy Ryan's observations and more!

North Carolina's home date with Virginia provides another opportunity for Bill Belichick and staff to work the recruiting side of the program as coaching changes across the country have new official visitors heading to Chapel Hill. Inside Carolina's football recruiting expert Don Callahan outlines the weekend and 2026 commit Trashawn Ruffin joins Callahan and host Tommy Ashley to discuss his recruitment and mindset as he prepares for his time at UNC. The Inside Carolina Podcast network features a wide range of current UNC sports topics, from game previews and instant postgame analysis, to recruiting breakdowns. IC's stable of writers, insiders and analysts -- plus special guests -- comprise each program. Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

On this episode, Mike and Jason break down the Thunder's opening night win over the rockets. Next, they share their picks for MVP, Coach of the Year, and Defensive Player of the Year. They wrap up the pod by making their NBA Finals predictions. Mike has the Nuggets over the Cavs while Jason has the Cavs over the Timberwolves. Visit our Sponsors!Dr. Dish BasketballWhen a player becomes unguardable, the game shifts, the defense breaks, the crowd roars, and your team takes control.Great players don't just get lucky, they stoke the fire within. They're built in practice, accelerated with the right reps, the right motivation, and the #1 Selling Shooting Machine in America™ — Dr. Dish. Feed Your Fire. Visit drdishbasketball.com today.The Coaching PortfolioYour first impression is everything when applying for a new coaching job. A professional coaching portfolio is the tool that highlights your coaching achievements and philosophies and, most of all, helps separate you and your abilities from the other applicants. Special Price of just $25 for all Hoop Heads Listeners.Wealth4CoachesEmpowering athletic coaches with financial education, strategic planning, and practical tools to build lasting wealth—on and off the court.If you listen to and love the Hoop Heads Podcast, please consider giving us a small tip that will help in our quest to become the #1 basketball coaching podcast. https://hoop-heads.captivate.fm/supportTwitter/X Podcast - @hoopheadspodMike - @hdstarthoopsJason - @jsunkleInstagram@hoopheadspodFacebookhttps://www.facebook.com/hoopheadspod/YouTubehttps://www.youtube.com/channel/UCDoVTtvpgwwOVL4QVswqMLQ

Angela's first serving of aligot goes down very well with Nick and our brilliant guest. Vicky McClure is a BAFTA-winning actor known for her incredible roles in Line of Duty as Kate Fleming and This is England as Lol Jenkins. She joins Nick and Ange to talk about the third series of Trigger Point, the thriller in which Vicky plays Lana, a bomb disposal expert (known as an expo), struggling with trauma and PTSD. You can watch the show from 26 October on ITV and ITVX.  Vicky was born in Nottingham and lives there today with her husband Jonny, who is also an actor and filmmaker. The couple first met over a sausage cob, and it's one of many areas of food and drink that Vicky feels strongly about, including tea and how to act with it correctly.  We begin the episode with Nick mixing up the first ever bloody Mary on the show ahead of a main course of roast topside of beef with peppercorn gravy & aligot. Aligot, a recipe made of potato and cheese, also makes its Dish debut... but definitely not its last, based on this reaction. It's paired with a glass of Catena Malbec. Vicky brings pure joy to our table as well as her passion for her hometown and nighttime. We hear about working with Madonna and how she prepares for her demanding roles. And her second career path plan? Well, it's right up our street.     You can watch full episodes of Dish on YouTube and, new for this season, on Spotify.  All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk  Dish from Waitrose is made by Cold Glass Productions

Ella Langley handled this moment at her concert like a pro, who will this weekend's College Game Day guest picker be and MORE!See omnystudio.com/listener for privacy information.

On today's episode, it's Dallas' favorite day! Plus, we share if we've ever made excuses to get out of plans that we originally made when we were in a better mood. Then, Kincaid shares his latest 'Weigh In Wednesday' update, find out if he's made any progress! We also discuss the one person you should NEVER mention in a wedding speech. We also talk about why some people are so protective of their special recipe's. Then, you're going to want to hear about this new work trend called the '9-9-6' method and why we're against it! And as always, we have Dallas' Dish with the latest pop culture news, BUT WAIT's latest crazy news stories, My Little Secret and MORE! See omnystudio.com/listener for privacy information.

October 21st 2025 - All of the highlights from Tuesday including Jackie's apple "issues", Halloween costumes, The Dish, Dad Joke, Costco shopping and more! Listen for free anywhere you go on our iHeartRadio app

Join us on this episode of Drama Darling as we delve into the latest Potomac drama and prepare for an exciting weekend at BravoCon. Amy Phillips and Emily Dorezas dish out the latest Bravo stories, including MJ's shocking divorce and Wendy's social media buzz post-arrest. We touch on the ongoing legal saga involving Denise Richards and Aaron tumultuous divorce. Plus, juicy updates on Kim Z's new romance and Kroy's surprising involvement. And don't miss the in-depth recap of the recent Potomac episode, featuring heated discussions, jaw-dropping fashion, and some hilarious moments.TICKETS to CabarAMY @ The Hard Rock Vegas:https://www.ticketweb.com/search?q=%22CabarAmy%22+Live+Comedy+Show For more Drama, Darling, and exclusive content, subscribe to Patreon:http://Patreon.com/dramadarlingFollow Drama, Darling on Instagram:https://www.instagram.com/dramadarlingshow/  Email Drama, Darling with YOUR comments, questions and drama: DramaDarlingz@gmail.com Follow Amy Phillips on Instagram:https://www.instagram.com/dramadarlingshow/  Get 15% off OneSkin, go to: https://www.oneskin.co/ Code: DRAMAJones Road Beauty, modern Day clean makeup. JoneRoadBeauty.com Code: DRAMAStart your mental wellness journey today with Rula, visit: https://www.rula.com/drama/

On today's show, Dallas makes two new friends - Bigfoot and The Loch Ness Monster! Plus, we share important news on when it's time to book your Thanksgiving travel. We also mimic what our spouses sound like and it gets interesting. Plus, find out the awkward thing someone said to Lauren at the gym. Then, we bring back Missed Connections and it gets a little too close to home. And as always, we have the latest pop culture news in Dallas' Dish, crazy news stories in BUT WAIT, My Little Secret and MORE! See omnystudio.com/listener for privacy information.

Luke Combs had an awkward moment with the owner of the Carolina Panthers, find out why fans are concerned about Chris Young after his latest performance, World Series talk and MORE! See omnystudio.com/listener for privacy information.

Mike Koehler is the Boys' Basketball Varsity Head Coach at Elkhart Lake High School in Wisconsin. He is also the Founder and Program Director of Mammoth Basketball.Koehler took over the program at Elkhart Lake in 2019 and in his second season the team was the fourth most improved team in Wisconsin (all divisions) and since then his teams have had the most successful years in 35 years of program history including several regional final appearances and a regional championship.As a player, Koehler finished his high school career as the 3rd leading scorer in the history of Wisconsin High School Boys Basketball and earned All-State and All-American honors. He played collegiately at the University of South Dakota and is a player member of the Wisconsin High School Basketball Hall of Fame.On this episode Mike & Mike discuss the evolution of coaching in small-town settings, addressing the unique challenges faced in maintaining competitive programs with limited resources. We delve into the importance of nurturing youth talent and fostering a supportive community, emphasizing that success in coaching extends beyond mere wins and losses. Koehler candidly shares his journey, illustrating how dedication to player development and ethical coaching principles can lead to transformative experiences for both athletes and coaches alike. His insights on the challenges of transitioning from a player to a coach offer a candid glimpse into the hurdles of establishing a successful program, particularly at a small public high school where resources and player numbers may be limited. This conversation serves as a reminder of the profound impact that basketball can have on young people's lives, shaping their character and resilience.​ Follow us on Twitter and Instagram @hoopheadspod for the latest updates on episodes, guests, and events from the Hoop Heads Pod.Make sure you're subscribed to the Hoop Heads Pod on iTunes or wherever you get your podcasts and while you're there please leave us a 5 star rating and review. Your ratings help your friends and coaching colleagues find the show. If you really love what you're hearing recommend the Hoop Heads Pod to someone and get them to join you as a part of Hoop Heads Nation.Have a notebook by your side as you listen to this episode with Mike Koehler, Boys' Varsity Basketball Coach at Elkhart Lake High School in the state of Wisconsin.Website - https://www.mammoth-bb.com/Email - resorterbasketball@gmail.comTwitter/X - @MammothBBVisit our Sponsors!Dr. Dish BasketballWhen a player becomes unguardable, the game shifts, the defense breaks, the crowd roars, and your team takes control.Great players don't just get lucky, they stoke the fire within. They're built in practice, accelerated with the right reps, the right motivation, and the #1 Selling Shooting Machine in America™ — Dr. Dish. Feed Your Fire. Visit drdishbasketball.com today.The Coaching PortfolioYour first impression is everything when applying for a new coaching job. A professional coaching portfolio is the tool that highlights your coaching achievements and...

Has someone called the cops on you for no reason? What puts a smile on your face? Do you have a get off my lawn type neighbor!? Bo Outlaw is here to talk about the Magic Season! Do you have a copycat recipe that tasts just like the original; dish? See omnystudio.com/listener for privacy information.

Has someone called the cops on you for no reason? What puts a smile on your face? Do you have a get off my lawn type neighbor!? Bo Outlaw is here to talk about the Magic Season! Do you have a copycat recipe that tasts just like the original; dish? See omnystudio.com/listener for privacy information.

On today's show we have Dallas read a random story that ends up with her explaining why she got remarried. Plus, find out why walking backwards is the new trend and we share who our hall pass is and if we've ever actually gotten the chance to act on it. Also, we explain why you should stop licking toxic toads. Then, Kincaid had a spur of the moment type of weekend so we share our biggest spur of the moment times and if we regret them or not. And as always, Dallas' Dish with the latest pop culture news, BUT WAIT's crazy stories, My Little Secret and MORE! See omnystudio.com/listener for privacy information.

On this episode, Mike and Jason break down every NBA team and place the league into 6 tiers.We can win itWe think we can win itPlayoffsPlay-inJust plain badPeter out for PetersonVisit our Sponsors!Dr. Dish BasketballWhen a player becomes unguardable, the game shifts, the defense breaks, the crowd roars, and your team takes control.Great players don't just get lucky, they stoke the fire within. They're built in practice, accelerated with the right reps, the right motivation, and the #1 Selling Shooting Machine in America™ — Dr. Dish. Feed Your Fire. Visit drdishbasketball.com today.The Coaching PortfolioYour first impression is everything when applying for a new coaching job. A professional coaching portfolio is the tool that highlights your coaching achievements and philosophies and, most of all, helps separate you and your abilities from the other applicants. Special Price of just $25 for all Hoop Heads Listeners.Wealth4CoachesEmpowering athletic coaches with financial education, strategic planning, and practical tools to build lasting wealth—on and off the court.If you listen to and love the Hoop Heads Podcast, please consider giving us a small tip that will help in our quest to become the #1 basketball coaching podcast. https://hoop-heads.captivate.fm/supportTwitter/X Podcast - @hoopheadspodMike - @hdstarthoopsJason - @jsunkleInstagram@hoopheadspodFacebookhttps://www.facebook.com/hoopheadspod/YouTubehttps://www.youtube.com/channel/UCDoVTtvpgwwOVL4QVswqMLQ

They knew the costs of ego. They knew that happiness was never about externals. Yet they did chase it, didn't they?