Podcast appearances and mentions of erin clark

What do you say when “How are you?” feels impossible to answer?This week I'm joined by Erin Clark, whose husband Greg died suddenly from a heart attack in 2021 after more than 30 years of marriage. One moment they were enjoying a simple family dinner with their children, and the next Erin found herself performing CPR on the man she'd loved since she was 19.In this deeply moving conversation, Erin shares the reality of losing her person overnight, the guilt she carried after falling asleep in a different room for the first time in three decades, and the crushing loneliness of learning to navigate a world that no longer made sense.We talk about the strange business of grief, the impossible task of telling your children their father has died, and why the second year can sometimes feel even harder than the first.Erin also shares the story behind How's the Weather?, a simple but powerful question she created when she realised she no longer knew how to answer “How are you?”. Together we explore the idea that grief, like the weather, is constantly changing. Storms give way to sunshine, only for clouds to roll back in again.This is a conversation about enduring love, surviving the unsurvivable, and finding your way back to life one tiny step at a time.If you're currently in the thick of grief, consider this your reminder that surviving today is enough.

This week on The Big League Podcast, Nathan Limm (NZ Herald) and Nick Bewley (Newstalk ZB) break down the Warriors' commanding 38–20 win over the North Queensland Cowboys in front of a sold-out One NZ Stadium The boys dig into what clicked in the performance, and ask the big question: does Christchurch genuinely want an NRL franchise? Plus, Nick goes one-on-one with four-try hero Charnze Nicoll-Klokstad and in-form lock Erin Clark straight after the win. LISTEN ABOVESee omnystudio.com/listener for privacy information.

This week on The Big League Podcast, Nathan Limm from Newstalk ZB and Cameron McMillan from the NZ Herald. break down the Warriors' heart-stopping loss to the Penrith Panthers. Warriors lock Erin Clark joins us fresh from the sheds to run through what clicked, what didn't, and where it all slipped away. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Braino, Mattrix and Whisperer are back for Buy Hold Sell Round 12 to talk through the top 10 most bought and sold players in NRL SuperCoach. Do we chase the bye round numbers for the first major bye? Is 12 quality players better than 13 with questionable options? Is Te Maire Martin a trap? Which Raiders players do you target?This episode is part of The Seven Tackle Set, the NRL SuperCoach podcast from SuperCoach Insight.Check out our other shows from 2026: https://youtube.com/playlist?list=PL1cFHlQFzCbxZL8bSACsca6S5ty-6Y11A&si=BT0gM1j82wbB2xbOPatreonIf you want the full experience and actual weekly edges, our Patreon is where everything lives. Exclusive podcasts and articles, weekly team reveals and trades, subscriber Q&A, consensus position rankings, premium Discord access, and direct 1-1 access to the hosts. Sign up here - https://www.patreon.com/12428569/joinJoin the number 1 stats provider for SuperCoach, Fantasy and Draftstars at rugbyleaguefantasypro.com. With SuperCoach changing the scoring, and making it impossible to see who averages what, RLFP is the best resource out there to get any scoring stat you need.USE CODE: INSIGHT26 for 10% off.https://www.rugbyleaguefantasypro.comJoin our FREE discord here: https://discord.gg/6fDXWnBHMCGet your FREE consult with Ryan from Astute Newstead: https://tally.so/r/n005AQHostsSC BrainInstagram: https://www.instagram.com/thescbrain/Twitter: https://x.com/TheSCBrainSC WhispererInstagram: https://www.instagram.com/scwhisperer/Twitter: https://x.com/SCWhispererSC MattrixInstagram: https://www.instagram.com/sc_mattrix/Twitter: https://x.com/SC_MattrixSeven Tackle SetInstagram: https://www.instagram.com/seventacklesetnrl/Twitter: https://x.com/7TackleSetNRLCHAPTERS00:00 - Round 12 Buy Hold & Sell: Intro & Team Updates00:43 - Te Maire Martin: Is He a TRAP? (Metcalf Risk Explained)05:47 - Oli Pascoe: Still Worth Buying at 433K?08:54 - Herbie Farnworth is INJURED! Hold, Don't Buy!11:57 - Jackson Ford: Best Captain Option But Should You BUY?13:58 - Toby Couchman: Injury Red Flags at 685K16:28 - Nathan Cleary: STOP Trading Him Out (Top 10 Sells)19:25 - Joe Tapine: The Linear Minutes Graph You Need To See19:50 - Jack Bostock vs Jamayne Isaako: Which Centre Wing to Buy?21:33 - Scott Drinkwater: Hot Take — Avoid This Week24:06 - Erin Clark & Corey Hosking: Buy or Pass?25:31 - Top 10 Sells Breakdown: Trell Mit, Pezet, Brandon Smith28:57 - James Tedesco: Luxury Trade or Hold? (The Data Says...)30:41 - Jerome Luai & Trey Mooney: Worth Keeping?36:38 - Best Dual-Position Duos of All Time (Drop Yours Below!)38:22 - Outro: Captain's Corner Tomorrow + Patreon DetailsFind our socials, sponsors, all our shows, join our community and become a subscriber here: https://linktr.ee/InsightFantasySports Hosted on Acast. See acast.com/privacy for more information.

Erin Clark has opened up on the Warriors' performance, saying they've learned lessons, and revealed how a return to New Zealand has impacted him.See omnystudio.com/listener for privacy information.

Erin Clark has opened up on the Warriors' performance, saying they've learned lessons, and revealed how a return to New Zealand has impacted him.See omnystudio.com/listener for privacy information.

The Warriors have gone second in the NRL for now with a home win over the Gold Coast Titans. The 28-20 victory saw most of the Warriors points coming from former Titans, with A.K.P, Erin Clark and Tanah Boyd all adding to the scoreboard. Warriors player Alofiana Khan-Pereira joined Piney to discuss the win. LISTEN ABOVESee omnystudio.com/listener for privacy information.

On today's episode of The Agenda, Manaia Stewart and Finn Caddie welcome back ACC Head G Lane from school holidays punishment, and he's got a few issues with what was said in his absence (00:00)...WATCH THE FULL EPISODE ON YOUTUBE!Next, the fellas say Rest In Peace to Moana Pasifika (09:50), celebrate the Football Ferns making the World Cup (18:15), go deep into the Wahs resigning Erin Clark (24:30), and did the COVID jab kill Warnie (27:30)?Plus, Auckland Stadium chat (29:10)! Finally, they get to your feedback in 'Yours Please' (35:10)... Did you know that we've launched a new Facebook Group called 'The Caravan' JOIN HERE! Brought to you by Export Ultra! Follow The ACC on Instagram or Facebook or TikTok Subscribe to The Agenda Podcast now on iHeartRadio, YouTube, or wherever you get your podcasts! iHeartRadio Apple Spotify YouTube THANKS MATE! See omnystudio.com/listener for privacy information.

Exciting news out of the Warriors camp today, as lock Erin Clark has resigned with the club through to the end of the 2029 NRL season. Clark joined Elliott to discuss further. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Exciting news out of the Warriors camp today, as lock Erin Clark has resigned with the club through to the end of the 2029 NRL season. Clark joined Elliott to discuss further. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Great news for Warriors fans yesterday, with Erin Clark re-signing at the club until the end of 2029!This week we preview all the big games in the NRL this week plus give out our tips and best bets, before looking at the Super Rugby and that mouth watering match up between the Chiefs and the Hurricanes. Enjoy!

Flava Breakfast Close Friends - an exclusive online episode dropping Sunday morning! K'Lee, Azura and Charlie will discuss something new, something old & something borrowed alongside a quick-fire question. This week the team discus, Erin Clark from the One NZ Warriors answer our question master. Out the gate pet names - unfiltered version. Plus, Charlie shared a traumatising story about his neighbour's dog, Pat. For more, follow our socials: Instagram Facebook TikTokSee omnystudio.com/listener for privacy information.

ON TODAYS SHOW: After Azura's mishap with the cops, K'Lee & Charlie have set her up on a singles bingo night. Charlies' dad has been called in to captain a sport he has never played. Plus, Erin Clark from the One NZ Warriors joins the show. For more, follow our socials: Instagram Facebook TikTokSee omnystudio.com/listener for privacy information.

Send us Fan MailA Harvard biologist who loved salamanders, a Wisconsin grad-year racer chasing deeper fields, and a Montana transplant who found her stride on steep, technical trails—Maya Rayle's story is a study in smart risk and joyful grit. We sit down to chart her rapid rise from track speed to mountain savvy, including a breakout podium at The Rut 28K and a fresh selection to the Trail Team.Maya unpacks what it's really like to be recruited to an Ivy through likely letters, how she balanced organismal and evolutionary biology with Division I training, and why choosing the right coach changed everything. Then we head west: landing in Missoula, discovering a community of world-class mentors, and learning to respect vertical gain, dial in fueling, and keep curiosity front and center. Hear the practical shifts that mattered most—steep sessions on Sentinel, long mountain days, and replacing mind-numbing cross-training with backcountry ski tours, XC skiing, and gravel rides that build aerobic depth without draining stoke.We also preview what's next: a spring rust-buster, the rugged challenge of Mount Sunapee, and the stacked field at Broken Arrow 23K. Maya shares how she's treating 2026 as an exploration year—testing distances, seeking steep profiles, and staying open to a Europe start line. Along the way we spotlight the Missoula crew—Jen Lichter, Adam Peterman, Erin Clark, Jackson Cole—and how training alongside people who care raises your ceiling. If you're eyeing technical trail races or trying to protect joy while building fitness, this conversation delivers hard-won lessons on community, nutrition, and the art of loving vert.If this story fires you up, follow Maya at maya_rail on Instagram, hit subscribe, and leave a quick review so more trail runners can find the show. Which mountain range should Maya explore next? Share your pick and join the conversation.Follow Maya on IG - @maya_rayleFollow James on IG - @jameslaurielloFollow the Steep Stuff Podcast on IG - @steepstuff_pod

This week on The Big League Podcast, Newstalk ZB's Nathan Limm and the NZ Herald's Michael Burgess break down the Warriors' dominant Round Two victory over the Canberra Raiders, cruising to a 40–6 win. The boys also sit down with Warriors middle forward Erin Clark and catch up with a Kiwi pitch invader who was front and centre at Alex Johnston's historic try‑scoring record match. LISTEN ABOVESee omnystudio.com/listener for privacy information.

The Warriors started off strong this season with a 42-18 win over the Roosters. They are back at home this Friday night when they take on the reigning minor premiers, the Canberra Raiders. Erin Clark is a lock for the Warriors and he joined D'Arcy to discuss. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Erin Clark, the widowed creator behind How's the Weather,  joins Anita and Mel to talk about life after losing her husband, the emotional whiplash of grief, and how widowhood can shift from “I'm fine” to “I'm not okay” faster than anyone sees coming.Together, they unpack the daily realities: navigating triggers, handling the well-meaning check-ins, and learning how to answer the simplest question—how are you?—when the truth is complicated. Erin shares how she's rebuilt routines, identity, and hope, while still honoring what she's lost.Learn more about Erin and what she's doing at:Website: https://www.hows-the-weather.comTikTok: https://www.tiktok.com/@wwwhowstheweatherIG: https://www.instagram.com/erin_clark_242*Check our Patreon for AD FREE Episodes, or to submit tributes of your person to be read in an episode! *http://www.patreon.com/wwdnSponsored by:BetterHelp.com. Save 10% off the first month of online therapy done securely, online with our unique link: https://trybetterhelp.com/wwdnMint Mobile: Mobile phone plans with great service and coverage starting at $15/month https://trymintmobile.com/wwdnJoin our Patreon for ad-free episodes and more!http://www.patreon.com/wwdnNeed some Snarky Grief merch?http://shop.widowwedonow.comWanna buy us tacos?http://www.buymeacoffee.com/widowwedonowFollow our YouTube channelhttps://www.youtube.com/@widowwedonow Support the show

Podcasts come in a variety of sizes and formats. It means you have a lot of room to be innovative and create something you're passionate about. In today's episode, Erin Clark shares her knowledge and experience on how to begin and develop a podcast.   WHAT TO LISTEN FOR The benefits of networking to find great guests for your show XLR microphone vs. USB microphone Audio Quality The importance of Scheduling content: Hybrid vs. Timely Tips to consider in starting your podcast and becoming a better podcaster Advantages of executing a pre-interview Steps and processes in recording, editing, and publishing episodes   RESOURCES/LINKS MENTIONED Calendly   ABOUT ERIN CLARK As New Home Star's Organizational Development Coordinator, Erin Clark develops training content for sales associates nationwide and spearheads development and project efforts throughout the organization. Erin has been the main component in the creation of the Diversity, Equity, and Inclusion Committee, and serves as the producer of New Home Star's Real Estate Rockstars podcast. Additionally, she serves as the co-creator, co-host, and producer of the organization's 15 Minutes of Wellness podcast.    CONNECT WITH ERIN Website: New Home Star Podcast: 15 Minutes of Wellness Podcast | Apple Podcasts     New Home Star Real Estate Rockstars | Apple Podcasts LinkedIn: Erin Clark   CONNECT WITH US  If you are interested in getting on our show, email us at team@growyourshow.com. Thinking about creating and growing your own podcast but not sure where to start? Click here and Schedule a call with Adam A. Adams! Upgrading your podcast equipment or maybe getting your first microphone? Get Your Free Equipment Guide! Subscribe so you don't miss out on great content and if you love the show, leave an honest rating and review here!   

Ultra Uncovered revisits Javelina 100 week with Corinne Shalvoy's breakout 2024 run: 15:24 for fifth place, a 12-hour PR, and one of the fastest women's times in race history. Corinne, Russell, and pacer-crew chief Graham unpack how she ran by effort through triple-digit heat, kept moving with simple mantras, and used cooling tactics like ice bandanas, sleeves, and even ice in the sports bra. They cover the build that worked—years of steady mileage, a late-block FKT, marathon-style long runs—and the mid-race problem solving that saved the day when cramps and hot spots hit. Expect actionable takeaways on pacing loop two, fueling through stomach swings, gear that helped (Agravic Speed Ultra, Omius visor, pockets that carry a full loop), and pro crew tips like booking a tent at jeadquarters. Bonus: a hilarious mid-race cameo with Erin Clark and a shirtless Adam Peterman, plus big gratitude for the Javelina community and livestream that kept the vibes high.

Lucky enough to be invited along to the Kiwis media day earlier this week - so this weeks pod features 3 quick chats with Erin Clark, CNK & Keano Kini plus a full preview of week 1 of the Pacific Championships.Then we rip into a review and preview of the NPC, with 4 great quarter finals being played last weekend setting the stage for a huge weekend ahead. Can Otago go all the way? I certainly hope so. Plus we cover off the biggest talking points from the All Blacks & All Blacks XV squads named for their Northern Tours, have a look at the Black Caps upcoming series with England, preview Round 1 of the A-League and also the upcoming tip off of the NBA! Lots happening as always, so I hope you enjoy the podcast! Cheers as always to our great mates at the TAB for supporting Searley Talks Sport. Greatful

Kiwis legend and coach Stacey Jones joins Scope and Barney to chat about the upcoming Pac Champs, farewells for Kiwi legend Kieran Foran and the exciting prospects on the horizon for the team with the emergence of Erin Clark and Xavier Willison. Listen to The Run Home with Joel and Fletch live every weekday: 3pm on SEN 1170 AM Sydney and 2pm SEN 693 AM Brisbane Listen Online: https://www.sen.com.au/listen   Subscribe to The Run Home YouTube Channel ⁠⁠https://www.youtube.com/@JoelandFletchSEN⁠⁠   Follow us on Social Media! TikTok⁠⁠ https://www.tiktok.com/@joelfletchsen⁠⁠ Instagram:⁠⁠ https://www.instagram.com/joelfletchsen⁠⁠ X:     ⁠ ⁠https://x.com/joelfletchsen Learn more about your ad choices. Visit megaphone.fm/adchoices

Two Warriors have been awarded a high honour in the NRL world. Erin Clark and Payton Takimoana have made it onto the 2025 Dally M Team of the Year – Clark as the lock for the men's team and Takimoana as a winger for the women's. A consistent player in the season, Clark featured in all 25 of the Warriors' games, starting in all but one. He joined Piney to unpack the season and discuss what it's like to win a Dally M award. “To be at a function among some of the best players in the game was pretty special,” he said. “And then to hear my name ... I was like, damn, that was pretty surprising, but yeah, I was pretty proud, and I'm happy.” LISTEN ABOVE See omnystudio.com/listener for privacy information.

Northfield Area Chamber of Commerce President Jane Bartho welcomes Jodi Wagner and Erin Clark from Rice County Habitat for Humanity to discuss more on the Chamber’s ambassador program, the organization’s current projects, and upcoming events with the Chamber.

Today on the show Jerry and Manaia do a deep dive into what Men do wrong in the Bedroom... and we talk about the pube hair situation in the Studio. Plus we are joined by Warriors Player, Erin Clark!See omnystudio.com/listener for privacy information.

Erin Clark and Jodi Wagner from Rice County Habitat for Humanity discuss their current and upcoming projects, including new homes in Faribault and Northfield. 

Ben Searle sits down with One NZ Warrior #218, Charnze Nicoll-Klokstad for an honest and wide-ranging kōrero. Reflecting on his own season and the team’s journey so far, exposing Te Ao Mārama and the people Charnze represents, and looking ahead to the run home. 00:00 Introduction. 00:26 Review: Round 23 v Bulldogs. 03:10 Injuries & Opportunities. 04:00 Te ao mārama. 05:00 Charnze’s season so far. 06:52 Defensive decision making. 08:28 Roger Tuivasa-Sheck. 10:34 Erin Clark. 11:34 Preview: Round 24 v Dragons. 13:00 The run home. 14:22 Who we represent. 15:13 NSW Cup minor premiers. 16:31 Eddie Ieremia-Toeava. 17:47 Kiwis tour. 19:00 ConclusionSee omnystudio.com/listener for privacy information.

“Answering the Call” Micah 6:8, Ephesians 2:10, 1 Peter 4:10-11 Rev. Jana Lunardon looks at the importance of finding our calling by speaking with Sandy Tutwiler, Jim Davis, and Erin Clark about places they felt called to serve. Recorded live at Stonebridge United Methodist Church in McKinney, Texas. For more information, please visit www.mysumc.org.

ON TODAYS SHOW We celebrated Matariki the way we know best, with waiata. K'lee, Charlie and our Flava friend Soa were on the mic plus Azura on the saltshaker. We discovered another gem from what Charlie learnt in school. Plus, Erin Clark from the One NZ Warriors joins up ahead of this weekend's match. For more, follow our socials: Instagram Facebook TikTokSee omnystudio.com/listener for privacy information.

In this episode of The Best of LKN, we meet Erin Clark, the owner of The Garden Room in Mooresville. Erin shares her journey from various cities across the U.S. to settling in Mooresville, where she opened her outdoor furniture store. She discusses the inspiration behind The Garden Room, the types of products they offer, and the community events they host. Erin also reflects on the challenges of running a retail business and her plans for the future, including expanding product offerings and engaging more with the local community.The Garden Room162 N Main StMooresville, NC 28115(704) 213-9279Instagram | FacebookLocal business mention:LKN Candle Company---------------------------------------------------------------------------------------The Best of LKNhttps://thebestoflkn.com/Hosted by:Jeff HammReal Estate BrokerCharlotte & Lake Norman (NC)https://lknreal.com/Support the show

Text us your thoughts about this episode or ideas for future episodes!Brett Hornig and Leah Yingling return to the Singletrack Podcast to preview the final golden ticket chase for the 2025 Western States 100 at this weekend's Canyons 100K in Auburn, CA.Six golden tickets are up for grabs, with standout athletes like Marianne Hogan, Anthony Costales, Hannes Namberger, Katie Asmuth, and Erin Clark adding serious depth to the competition.They discuss recent administrative updates surrounding the event—including its new status as a "super" golden ticket race, the lack of a live stream, and its recently revoked designation as the Americas Major in the UTMB World Series. They also break down how the course and weather could impact the outcome before diving into the women's and men's fields and sharing their podium picks and golden ticket predictions.*Note - we recorded this episode 9 days before the race, so we apologize in advance for not being able to factor last-minute entrants between then and now into our analysis and predictions.Partners:Norda - check out the 005: the lightest, fastest, most stable trail racing shoe ever made (https://nordarun.com/)Gorewear - use code SINGLETRACKPOD30 at checkout on their website to get 30% off your purchase.Naak - use code SINGLETRACK20 at checkout on their website (https://www.naak.com/) to get 20% off your purchase.Raide - Making equipment for efficient human-powered movement in the mountains (https://raideresearch.com/)Additional Links:Follow Leah on Instagram,  Strava, TwitterFollow Brett on Instagram, Strava, YoutubeFollow Finn on Instagram, Strava, YoutubeSupport the show

Grab your forks and dig in! The KidGlov team serves up a delightful behind-the-scenes feast as we discuss our new book "Untangling Spaghetti: A Brand Fable."Lyn Wineman hosts copywriter Sam Sidner, designer Erin Clark, and creative director Ashley Stuhr for a candid conversation about the collaborative journey of creating this brand fable. Each team member shares perspectives on translating KidGlov's branding expertise into an accessible narrative that helps business leaders understand the often complex process of developing a compelling brand identity. We highlight why branding truly is like untangling spaghetti – taking a seemingly chaotic mass of information and carefully organizing it into something cohesive, appealing, and ready to share with the world.Ready to untangle your own brand story? Untangling Spaghetti: A Branding Fable is now available on Amazon in Kindle, paperback, and hardcover formats, with an audiobook version coming soon. Download the companion guide to access practical tools that will help you apply these concepts to your own organization.

It's the calm before the Melbourne Storm for the Warriors heading into this afternoon's NRL clash - but one player is set to celebrate an important milestone. Eight years after making his debut for the Warriors against the Melbourne Storm, Erin Clark will face off against the same opponents in his 100th first-grade game this afternoon. He joined Piney to reminisce ahead of the clash at Melbourne's AAMI Park. Kick-off is at 4pm. LISTEN ABOVESee omnystudio.com/listener for privacy information.

In this episode of The Workplace Podcast, William Corless sits down with Erin Clark to discuss her book "Leading Through, Activating the Soul, Heart and Mind of Leadership" co-authored with her father and brother. Erin is the Managing Director and U.S. National Leader for Deloitte Human Capital Consulting's Leadership Offerings with 20+ years experience as an executive coach, advisor, and facilitator. She believes strongly in the work of leadership to activate human potential and create thriving people and organizations. During this episode William and Erin delve into many fascinating topics including: The shift from "power over" to "leading through" leadership How organizations can overcome decision-making bottlenecks The cycle of virtue that guides boundary conditions Why leaders should be teachers who facilitate learning How to bring illumination to combat organizational darkness Find out more about Erin and her work here: www.leadingthroughinstitute.com

Head Coach Andrew Webster goes one-on-one for the first episode of OneTake in 2025. Webby talks in depth about the learnings, losses and gains from the 2024 season; captaincy and halves selection + gives us an insight into Las Vegas and the 2025 season ahead. Like and subscribe now so you'll never miss an episode. Proudly presented by TAB. 00:15 Introduction.00:35 Camp.03:11 Learnings and work-ons.04:41 Tohu Harris.08:17 The captaincy selection.10:45 RTS.12:30 The halves.15:39 JFH.18:22 Tanah Boyd & Erin Clark.21:47 Las Vegas.23:35 Expectations.See omnystudio.com/listener for privacy information.

In this Helping Families Be Happy episode, host Adina Oberman welcomes Erin Clark and Kate Witherington, the creators of Storybook Basics, a platform aimed at helping parents, caregivers, and teachers connect with children through picture books. By using their BASICS approach—Book, Activity, Snack, Ideas, Connections—Erin and Kate provide simple, low-prep ideas to foster parent-child bonding, early literacy, and joyful play. Their tips and strategies offer practical support for busy families who want to nurture literacy and emotional connections in an accessible, engaging way. This episode is packed with insights for parents and educators looking to enhance family bonding time and create lasting memories. Episode Highlights [02:10] Creating Storybook Basics for Parent-Child Bonding: Erin and Kate share how they developed Storybook Basics as a resource for parents to connect with their kids through storytelling and play, inspired by their backgrounds in teaching and early childhood development. [06:00] BASICS Approach to Family Bonding: They outline their BASICS method—Book, Activity, Snack, Ideas, and Connections—which helps parents make reading time an enriching bonding experience. Each week, they feature a quality book, a simple activity, an easy snack, and discussion questions to encourage meaningful conversations. [10:15] Serving Busy Parents and Educators: Erin and Kate explain how Storybook Basics is designed for busy parents, grandparents, and teachers who seek easy, cost-effective ways to incorporate bonding activities, early literacy, and kid-friendly play. [14:00] Making Story Time Accessible for All Families: They emphasize that bonding over books doesn't require expensive materials; libraries, budget-friendly books, and everyday items can create memorable family playtime and storytelling experiences. [17:30] Tailoring Reading to Your Child's Learning Style: Erin and Kate offer tips on adjusting storytime for different learning styles, such as using sensory tools to help active kids focus. These methods ensure an inclusive approach to nurturing early literacy skills. [22:45] Vocabulary Building Through Picture Books: Picture books contain 70% more rare words than typical conversations, making them a powerful tool for building vocabulary, supporting early literacy, and enhancing children's communication skills. [26:30] Embracing Slow Living and Mindful Parenting: Erin and Kate close with their motto, “Slowing down childhood one picture book at a time.” They remind parents that picture books offer a chance to slow down, be present, and nurture strong parent-child connections. Key Takeaways 1. Prioritize Family Bonding with Picture Books: Picture books create rich moments for connecting with your child and reinforcing family bonds. 2. Adapt Storytime to Your Child's Needs: Tailor reading sessions to your child's personality and learning style to make literacy and bonding effective and fun. 3. Foster Vocabulary and Literacy Growth: Reading picture books introduces new vocabulary, supporting early language skills and communication development. 4. Practice Mindful Parenting: Slow down and cherish small, memorable moments with your child through shared reading and playful learning.

When Kim Clark was completing research for his doctoral dissertation, he compared two nearly identical cement plants located five miles apart. As an economist, he couldn't pinpoint why one plant was 70% more productive than the other. Determined to solve the mystery, he visited both plants and quickly found the answer: the more productive plant had a flat hierarchy and a collegial culture.  Kim, Jonathan, and Erin Clark are co-authors of the book Leading Through, which explores the transition from traditional leadership models to a more human-centered approach that integrates the soul, heart, and mind to create thriving organizations. In this episode, Dart, Kim, Jon, and Erin discuss:- Morality in business- The “power-over” paradigm that humans default to - Decoupling leadership from hierarchies - A new paradigm of leadership called “leading through”- How to activate the soul, heart, and mind in leadership- Using modularity to lead through work- And other topics…Kim, Jonathan, and Erin Clark are co-authors of the book Leading Through, which explores the transition from traditional leadership models to a more human-centered approach that integrates the soul, heart, and mind to create thriving organizations. Kim Clark is the NAC Distinguished Professor of Management at the BYU Marriott School of Business and former President of BYU-Idaho. He is also the former Dean of Faculty of the Harvard Business School. Within his roles, Kim focuses on the role of leaders in creating outstanding performance, modularity in design, and the interaction of technological change and competition in industry evolution. Jonathan Clark is an associate professor of management at UT San Antonio. Prior to UT, he served as executive director of the Master of Health Administration program at Penn State. His research has been published in the Academy of Management Journal, Health Affairs, and Leadership Quarterly, among others. Erin Clark is a managing director with Deloitte Consulting's Human Capital practice, where she specializes in helping clients improve performance, drive change, and create sustainable advantages through people. With over two decades of experience advising clients across industries, she believes strongly in the work of leadership to activate and unleash human potential. Resources mentioned:Leaning Through, by Kim, Jonathan, and Erin Clark: https://www.amazon.com/Leading-Through-Activating-Heart-Leadership-ebook/dp/B0CT49ZG1K Humanocracy, by Gary Hamel: https://www.amazon.com/Humanocracy-Creating-Organizations-Amazing-People-ebook/dp/B07B9HFSHX Connect with the Clark family:www.leadingthrough.co Kim Clark LinkedIn: https://www.linkedin.com/in/kim-b-clark-19664920a/Jonathan Clark LinkedIn: https://www.linkedin.com/in/jonathan-clark-3734616/ Erin Clark LinkedIn: https://www.linkedin.com/in/erineliseclark/   Work with Dart:Dart is the CEO and co-founder of the work design firm 11fold. Build work that makes employees feel alive, connected to their work, and focused on what's most important to the business. Book a call at 11fold.com.

In this engaging episode of The Tech Humanist Show, host Kate O'Neill sits down with the multifaceted Casey Erin Clark, co-founder of Vital Voice Training, to explore the profound connections between voice, human communication, and technology. With AI and voice technologies becoming increasingly prevalent, Casey shares her unique perspective on how these developments impact our […]

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

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

Welcome to episode #953 of Six Pixels of Separation - The ThinkersOne Podcast. Erin Clark is a managing director with Deloitte Consulting's Human Capital practice, where she specializes in helping clients improve performance, drive change, and create sustainable advantages through people. With a deep commitment to unlocking human potential within organizations, Erin has dedicated her career to transforming workplaces into environments where individuals and teams can thrive. In her new book, Leading Through - Activating The Soul, Heart, And Mind Of Leadership (co-authored with her father, former Harvard Business School dean Kim Clark, and her brother Jonathan Clark), Erin explores the dynamic shift needed in leadership for today's rapidly changing world. The book delves into the struggle between traditional leadership paradigms - rooted in control, hierarchy, and bureaucracy - and a new model that emphasizes empowerment, trust, and collaboration. During our conversation, Erin discusses how the pandemic and technological advancements like generative AI have accelerated the need for this leadership transformation. She emphasizes that while we're living in a digital, transparent, and complex era, many organizations are still clinging to outdated methods that stifle innovation and suppress human potential. Erin introduces the concept of "leading through," which focuses on activating the soul, heart, and mind of leadership to create a culture where people are motivated to solve tough problems and make meaningful contributions. We explore the importance of leaders embracing a more human-centric approach, one that not only cares for people but also consciously seeks to do good and make things better. Erin highlights that leadership is both deeply personal and systemic - it requires individual growth as well as organizational support to foster an environment where employees can excel. She also touches on the challenges of short-termism and the pressure to meet market expectations, which often hinder long-term development and human sustainability. Erin's insights shed light on the necessity of preserving humanity in the face of rapid technological change. She advocates for leveraging technology as a tool for value creation while ensuring that it doesn't overshadow the human element that is crucial for innovation and organizational success. Enjoy the conversation... Running time: 57:08. Hello from beautiful Montreal. Subscribe over at Apple Podcasts. Please visit and leave comments on the blog - Six Pixels of Separation. Feel free to connect to me directly on Facebook here: Mitch Joel on Facebook. Check out ThinkersOne. or you can connect on LinkedIn. ...or on Twitter. Here is my conversation with Erin Clark. Leading Through - Activating The Soul, Heart, And Mind Of Leadership. The Leading Through Institute. Deloitte Consulting's Human Capital practice. Follow Erin on LinkedIn. This week's music: David Usher 'St. Lawrence River'. Chapters: (00:00) - Collaborating with Family: Writing a Book on Leadership. (03:06) - Challenges and Potential in Leadership. (12:03) - The Impact of the Pandemic on Work. (18:26) - The Role of Leadership in Supporting Human Potential. (22:05) - Systemic Factors that Hinder or Enable Human Potential. (26:11) - Work as a Means vs Work as Community and Fulfillment. (29:42) - The Mass Revolt Against Traditional Management Approaches. (33:09) - Shifting from Coercive Control to Leading Through. (36:36) - Balancing Freedom of Action and Agency. (39:06) - The Challenges of Personalized Management. (47:36) - Creating Value through Leading Through. (53:47) - Preserving Humanity in the Face of Technological Advancements.

    The idea of balancing the rational aspects of leadership with the intelligence of the heart and the wisdom of the soul is suddenly emerging as a legitimate best practice in organizations. At last, were moving away from traditional thinking — & knee-jerk assumptions — that caring about employees & giving them more power […] The post Kim & Erin Clark: Leading With Mind, Heart & Soul appeared first on Mark C. Crowley.

About the Guests: Kim Clark: Former Dean of Harvard Business School and President of BYU Idaho. He has an extensive career in academia and leadership, shaping and leading renowned educational institutions. Jonathan Clark: A PhD from Harvard and currently a professor at the University of Texas. Jonathan brings a wealth of knowledge from both his executive education experiences and extensive fieldwork. Erin Clark: Managing Director and US National Leader for Deloitte's Human Capital Consulting's leadership offerings. With over 20 years of experience as an executive coach, Erin specializes in fostering leadership and driving organizational change. Episode Summary: Greg is joined by the dynamic Clark family trio: Kim, Jonathan, and Erin Clark. Together, they explore challenging paradigms within modern organizations, emphasizing the detrimental impacts of the "power over" model and introducing their revolutionary "leading through" approach. This paradigm shift is pivotal in restoring personal agency within organizations, leading to enhanced innovation, productivity, and employee well-being. Throughout the episode, the Clarks present compelling arguments that highlight the necessity of recognizing and cultivating true leadership across the board, extending beyond mere compliance to inspiring genuine engagement and unity. Key Takeaways: Power Over Paradigm: Many modern organizations operate under a control-focused paradigm that limits personal agency and stifles innovation. Leadership at All Levels: True leadership isn't confined to positions of authority; it should be nurtured at every level of an organization, empowering individuals to drive change. Counterfeit Unity: In power-over organizations, unity is often superficial, driven by compliance rather than genuine engagement and alignment with shared goals. Moral Core of Leadership: Leadership is inherently a moral act, emerging in moments of influence where choices can drive positive or negative impacts. Generating Light: Effective leaders foster environments of light, driving out fear and darkness, and enabling individuals to thrive and contribute meaningfully. Notable Quotes: Jonathan Clark: "Leadership is always and everywhere a moral act." Kim Clark: "One of the things that leaders do is they drive out darkness and they generate light." Greg McKeown: "You don't comply your way to the best work of your career." Resources: Buy The Clark's Book "Leading Through" Join my weekly newsletter. Learn more about my books and courses. Join The Essentialism Academy. Follow me on LinkedIn, Instagram, X, Facebook, and YouTube.

Kim, Erin and Jonathan Clark - Leading Through: The New Paradigm of Leadership: Soul, Heart, and Mind   In this episode, we delve into a profound moment of opportunity in human history, examining how organisations can harness leadership to help people and communities thrive. The discussion centres on the new book, 'Leading Through: Activating the Soul, Heart, and Mind of Leadership,' authored by Kim, Jonathan, and Erin Clark. The Clarks share their experiences from diverse fields to propose a shift from the outdated power-over paradigm to a more human-centric, flexible, and adaptive way of leading. Topics covered include the challenges and potential of the new paradigm, real-life examples from the authors' professional journeys, and the enduring need for empathetic leadership even in the face of daunting organisational inertia.   00:00 Introduction to a New Leadership Paradigm 00:54 Meet the Authors: Kim, Jonathan, and Erin Clark 02:12 Erin's Journey: From Accidental Consultant to Leadership Expert 04:52 John's Insights: Organisational Performance and Leadership 08:01 Kim's Experience: The Power Over Paradigm in Action 15:23 The Pathway Program: Transforming Higher Education 18:34 John's Challenge: Changing Department Dynamics 22:55 The Power Over Paradigm: Real-World Examples 29:32 Erin's Client Experience: Unity and Freedom in Leadership 32:09 The Power of Collaboration and Humanity 33:43 Breaking Free from Organisational Dynamics 35:06 The Courage to Embrace a New Paradigm 38:16 Generative AI and the Value of Humanity 46:21 The Amazon Case Study: A Cautionary Tale 50:31 Modularity: Balancing Freedom and Unity 56:14 Empathetic Leadership and Difficult Decisions 01:01:22 The Vision of Leading Through 01:03:36 Conclusion and Final Thoughts   Book Website and how to get a preview:   Book links:   Find Aidan here for Keynotes, Event MC and Custom L&D Programmes.     Leadership, Organizational Transformation, Kim Clark, Jonathan Clark, Erin Clark, Leading Through, Power Over Paradigm, Business Strategy, New Paradigm, Employee Empowerment, Workplace Culture, Organizational Change, Management Consulting, Innovation, Bureaucracy, Harvard Business School, Modularity, Employee Engagement, Human Potential, Professional Development

A wild look at the game and its superstars!!! 10 interviews this episode, we're chattin' exclusively with...  Jayden Campbell, Laurie Daley, Sam McIntyre, Ben Barba, Adrian Morley, Adam Elliott, Greg Alexander, Michael Morgan, Erin Clark & Billy Moore!With thanks to these Legends...@bisleyworkwear - Check em out & Tell them we sent you. https://www.bisleyworkwear.com.au/ Bisley WorkwearAnd the major sponsor of the RLSP - @topsportaus  - Best prices, most markets, greatest service & proudly Aussie owned. https://www.topsport.com.au/

Erin Clark is on AIDTR today and we're so excited for you to hear this conversation. Erin's heart is gold, her faith is sincere and her life is a movie! We scratch the surface of how God has shown up faithfully in her life and how she's come to trust Him in all things.

This week on Talking Headways we're joined by Erin Clark, Chief Real Estate Investment Officer of the Denver Housing Authority. We chat about the redevelopment of Sun Valley, a public housing project built in the 1950s that is being reinvigorated by new investments in public housing, parks, and community.   *** Follow us on twitter @theoverheadwire Follow us on Mastadon theoverheadwire@sfba.social Follow us on Threads or Instagram @theoverheadwire Support the show on Patreon http://patreon.com/theoverheadwire Buy books on our Bookshop.org Affiliate site!  And get our Cars are Cholesterol shirt at Tee-Public! And everything else at http://theoverheadwire.com

Welcome back to the Trail Network! Today, Leah sits down in person with professional runners and partners Adam Peterman and Erin Clark from Montana. Erin is a Nike sponsored athlete and one of the hardest racers that we know. She most recently had a win at the 2023 Lake Sonoma 50 miler and a 7th place finish at the 2022 CCC. Adam is a Hoka sponsored athlete with an undefeated track record in ultramarathons including wins at Western States and the World Mountain and Trail Running Championships.  On this episode, we dive into the past year of their mutual ups and downs, their relationship as two professional athletes, and what has been giving them confidence these days. We also talk about Adam's return to racing, most recently his battle with Devin Pancake at the Buffalo Run 50k this past weekend in Salt Lake City. We hope that you enjoy this conversation! What we talked about 3:10- Adam's comeback to racing 7:25- Erin's past year of training and injuries 10:35- Where Erin finds confidence amidst injury 13:00- Handling the highs and lows in running and their relationship 17:10- How they influence each other's training 20:40- Finding confidence from their training 24:15- Comparing yourself to your previous self when returning from injury 27:00- Proudest moments while supporting each other Show notes: Follow The Trail Network on ⁠Instagram⁠ Subscribe to The Trail Network on ⁠YouTube⁠ Thank you to Osprey for supporting The Trail Network Podcast. Check them out at ⁠⁠Osprey.com⁠The Trail Network Podcast is edited and produced by ⁠⁠Sandyboy Productions Podcast Network⁠⁠

10 player interviews this episode. We're chattin' with... Luke Metcalf, Nathan Cayless, Jaydn Su'a,  Michael Hancock, Erin Clark, Alan Tongue, Griffin Neame, Steve Renouf, Reece Robson  & Mick Cronin!With thanks to these Legends:Nord VPN - Grab your EXCLUSIVE NordVPN Deal by going to https://nordvpn.com/unfiltered to get a Huge Discount off your NordVPN Plan + 4 extra months + an EXTRA GIFT for free! It's completely risk free with Nord's 30 day money-back guarantee! Bisley Workwear - Check em out & Tell them we sent you. https://www.bisleyworkwear.com.au/And the major sponsor of the RLSP - Topsport. Best prices, most markets, greatest service & proudly Aussie owned.  https://www.topsport.com.au/

On this episode of BeRad The Podcast, Cat sits down with Courtney Barnes and Erin Clark, two former NCAA Track and Field stars turned elite trail runners. The trio discuss the pit falls of the collegiate system, how the team aspect of professional track and road running could benefit trail runners, injury recovery and finding balance. Tune into this fun chat for a little peak into the future of trail running.  Thanks so much to our sponsor, deltaG Ketones. Cat has been seeing HUGE results in quality of sleep while take delta G Performance before bed. Cat has been noticing huge improvements in her rate of recovery due to DeltaG Ketones. She even took DeltaG Tactical Ketones before this episode and felt ON. Check out the link below to take the ketone quiz!!!  https://catberad.link/delatG Find Courtney on instagram: https://www.instagram.com/cpbarnes_/ Find Erin on instagram: https://www.instagram.com/erin_elizabeth41/ --- Support this podcast: https://podcasters.spotify.com/pod/show/berad-podcast5/support

Adam Peterman is a pro trail runner from Missoula, MT. He is undefeated in his ultra running career. In this conversation, we talk about crewing his partner Erin Clark to victory at Lake Sonoma, his meteoric rise in the sport, emotional stability, Western States, The World Championships, his training methodology, his anticipated 2023 racing schedule, and more!   Follow Adam on IG   Follow Adam on Strava   Dave and Kevin on Cam Haynes Podcast   Subscribe to the Freetrail YouTube Channel   Sponsors: Use code freetrail10 for 10% off Speedland Footwear Use code freetrail15 for 15% off Gnarly Nutrition Use code freetrail20 for 20% off HVMN Ketone IQ ________________________   Freetrail Links: Website | Freetrail Pro | Patreon | Instagram | YouTube | Freetrail Experts   Dylan Links: Instagram | Twitter | LinkedIn | Strava   ________________________   Other Freetrail podcast episodes you might enjoy:   Kilian Jornet | The New NNormal     Tim Tollefson | The Infinite Game     Clare Gallagher | Black Canyon 100k Champion     Jim Walmsley | Engagement, Moving to Europe, Western States, and UTMB