Podcasts about Excelsior

Cijferman Bart Frouws en Sjoerd Keizer beschouwen uitgebreid voor op Feyenoord - PSV! Maar hebben het ook over andere zaken uit speelronde 10. Zo worden Heracles en Excelsior ook onder de loep genomen. See omnystudio.com/listener for privacy information.

Cijferman Bart Frouws en Sjoerd Keizer beschouwen uitgebreid voor op Feyenoord - PSV! Maar hebben het ook over andere zaken uit speelronde 10. Zo worden Heracles en Excelsior ook onder de loep genomen. See omnystudio.com/listener for privacy information.

In deze aflevering is het tijd om het eens te hebben over het moment van scoren. Want, wat is nou een lekker moment? Is dat niet eigenlijk altijd? Soms kan je ook te vroeg scoren, blijkbaar. We diepen het tot op de bodem uit. Fockert had een werktripje en is ongelofelijk druk, Verhaar kon weer wat punten optellen bij het Excelsior-totaal en Vriends had een vliegende start met Adelaide. Veel luisterplezier! Zalando Vorig jaar kozen we al een heerlijk outfitje voor elkaar, dit keer stellen we onszelf de vraag: wat doe je aan als je als trainer langs de lijn staat. Oftewel, Fockert en Vriends duiken in de herfst- en wintercollectie van Zalando. Check de outfit van Verhaar (https://www.zalando.nl/boss-trui-open-white-eleven-bb122q0v2-a11.html) of neem ook een kijkje: www.zalando.nl. Afsluitende nummer Herman van Veen - Onderaan de Dijk Aanraders Vriends: Alex Pastoor in gesprek met Daniel Arends in de podcast Met Open Vizier Verhaar: Het nieuwe album van Herman van Veen: Plus Fockert: Het boek Twice van Mitch Albom Ga naar de film Straf! met Yannick van de Velde Volg ons op Instagram: @corpotcast Volg onze Spotify-lijst: Cor Potcast Elftal van de MaandSee omnystudio.com/listener for privacy information.

Rubrique:nouvelles Auteur: andre-reuze Lecture: Daniel LuttringerDurée: 07min Fichier: 5 Mo Résumé du livre audio: Nouvelle parue dans la rubrique "Les Contes d'Excelsior" du journal Excelsior du 29 février 1924. Cet enregistrement est mis à disposition sous un contrat Creative Commons.

Afgelopen weekend speelde sc Heerenveen voor het eerst in de Eredivisie in Velsen-Zuid en werd er ook meteen gewonnen: 2-3. Het werd nog een stuk spannender dan gezien het spelbeeld nodig was, maar de overwinning werd over de streep getrokken. Door deze overwinning behaalden de Friezen 10 punten uit de laatste 4 wedstrijden en zo ziet de wereld er weer een stuk rooskleuriger uit. Kunnen we deze goede serie verlengen met twee wedstrijd in de komende zes dagen? Frank, Dave en Marnix blikken vooruit op de tegenstander die komende vrijdag naar het Abe Lenstra Stadion afreist: NAC Breda. Maar niet voordat er even teruggeblikt wordt op de goede wedstrijd tegen Telstar. Er was een 3-1 voorsprong en er leek geen vuiltje aan de lucht, maar door het inbrengen van een kopsterke spits bij Telstar werd het toch onnodig nog even billenknijpen. Maar we nemen het positieve mee en op basis daarvan hebben we een goede basis voor de komende wedstrijd. Gaat het ons deze keer, beter dan tegen Excelsior, lukken om een verdedigende tegenstander kapot te spelen? In de quiz van deze week heeft Dave zowel een spelerspaspoort voor Frank en Marnix als een lijstje van spelers met een historie bij beide clubs. Daarnaast gaat het over de voorspellingscompetitie van vorige week, waar snel weer een nieuwe tussenstand van geplaatst gaat worden. Deze week gaat de voorspelling niet alleen over de Eredivisie maar ook over de beker, want VVV-uit staat al snel op het programma. Worden dat dat twee overwinningen of is dat wat teveel van het goede? Dat alles en nog veel meer hoor je deze week weer in een nieuwe Radio Camataru.

Series estrenadas en cine, juegos de tablero con universos expandidos en la pequeña pantalla y películas en euskera sobre brujas en la Edad Media. Que no se diga que no hay variedad.-CINE: Gaua, I play Rocky-SECUELAS-SERIES-CÓMICS-ADAPTACIONESY os recuerdo que este viernes tenéis una nueva entrega de EXCELSIOR, mi podcast de literatura y cómics, cortesía de LETRAS AL MARGEN (podéis seguirnos en Instagram, TikTok y YouTube). Esta semana os hablo de: ISAAC ASIMOV.Podéis contactar conmigo en X (@antoniorentero)

In deze aflevering bespreken Bart Obbink, Hugo Heinen en Jean-Paul Rison het laatste voetbalnieuws! Met vandaag het afgelopen Eredivisieweekend! Onder meer over de winst van AZ in de Johan Cruijff ArenA, de zevenklapper van Feyenoord tegen Heracles, PSV dat met gelegenheidsspits Guus Til wint van Go Ahead en het voetbalfeest tussen N.E.C. en FC Twente!(00:00) Intro(03:40) Ajax – AZ(13:47) Coach van het Jaar(15:20) Feyenoord laat niks over van Heracles(22:42) PSV – Go Ahead Eagles(26:50) Voetbalfeest N.E.C. – FC Twente(30:02) FC Utrecht wint weer(35:18) Telstar – SC Heerenveen(36:01) FC Groningen – Sparta Rotterdam(38:04) NAC – PEC(39:45) Excelsior – Fortuna SittardInschrijven voor onze FC Afkicken subleague bij Coach van het Jaar?Dat kan via: https://www.coachvanhetjaar.nl/app/See omnystudio.com/listener for privacy information.

In the latest chapter of STAR TREK: KHAN, "The Good of All," loyalties fracture and truths are revealed. As distrust mounts among the exiles on Ceti Alpha V, Khan seeks common ground with the Elboreans and their enigmatic leader, Delmonda. Meanwhile, tensions boil over when both the Elboreans and the Augments experience tragedy. There's a lot for us to chew on and that's not even mentioning the Excelsior drama between Tuvok, Sulu, and the mysterious Dr. Rosalind Lear. As always, available in both video and audio-only formats.Watch on YouTube:https://www.youtube.com/watch?v=gwRT-4Nx4vwGet RSS feed:https://anchor.fm/s/f37edb0c/podcast/rssApple Podcasts:https://podcasts.apple.com/us/podcast/tex-trek/id1495605753?uo=4Spotify:https://open.spotify.com/show/6mdZ030Klldxwn7SSc5PKp?si=3BOqsbQER9Ssfppqk7lofQ&fbclid=IwAR1M1uH_xBE1lYWcwQocoDzjoVSsLmCgBt08TCEYAltwIH3MPC0S60bMCsEJoin our Discord server:https://discord.gg/YXPeRyQh7ySupport us on Patreon:https://www.patreon.com/txtrekStar Trek: Strange New Worlds, Episode 6"The Good of All"Written by Kirsten Beyer and David MackStory by Nicholas MeyerDirected by Fred GreenhalghKhan struggles to understand the Elboreans and their leader, Delmonda, while his own people's distrust of the newcomers increases in the face of impending catastrophe.http://www.facebook.com/textrekhttps://www.instagram.com/txtrek/http://twitter.com/TxTrekhttps://www.tiktok.com/@txtrekEmail: fathereeactual@tex-trek.com

Ajax verloor voor het eerst dit Eredivisieseizoen, PSV kneep 'm even tegen Go Ahead Eagles, Feyenoord scoorde er lustig op los en de goal van het weekend kwam van de voet van Gyan de Regt van Excelsior... tegen Fortuna Sittard. In Texas snoepte Max Verstappen wéér wat punten van zijn achterstand op de McLarens af en de shorttrackers waren in Montreal met de ogen gericht op Milaan. We bespreken het allemaal met Volkskrant-journalist Willem Vissers, Fortuna Sittard-coach Danny Buijs en oud-shorttracker Cees Juffermans.

Welcome to "Dishing with Stephanie's Dish." In this episode, Stephanie sits down with Emily Maxson—two time cookbook author, chef, and the creative mind behind @EmilysFreshKitchen. Emily shares her personal health journey, navigating Crohn's disease through diet and lifestyle changes, and how that experience fueled her passion for approachable, healthy, and delicious recipes for everyone. Her New Book, “Real Food Every Day” (ships October 21) is a follow up to “Emilys Fresh Kitchen.”With real talk about creating cookbooks, food photography, adapting to dietary needs, and the ups and downs of life as a food creator, this episode is for home cooks, entertainers, and anyone curious about the connections between food, health, and community. Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Emily mentioned two influential books in the Podcast from her food journey:"Breaking the Vicious Cycle" by Elaine Gottschall"Against All Grain" by Danielle WalkerEmily shared her recipe for Roasted Carrot and Miso Butter Soup from the “Real Food Every Day” cookbook that is available now for pre-order.Roasted Carrot and Miso Butter SoupGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 10 minutes COOK 60 minutes TOTAL 70 minutes SERVES 6Roasted Carrot and Miso Butter Soup is one of my favorite soups to make in the winter. It warms you up and is very satisfying. The recipe calls for simple ingredients that produce layers of flavor. The Miso butter adds another depth of flavor and is worth the extra step, but the soup is still delicious without it.To adapt for dairy-free and vegan, use miso butter made with vegan butter.INGREDIENTS:* 2 pounds carrots* 4 Tablespoons olive oil, divided* 2 cups diced yellow onion* 2 Tablespoons minced garlic* 2 Tablespoons grated ginger* 2 teaspoons sea salt* 1/4 teaspoon cayenne pepper* 7-8 cups vegetable broth* 2 Tablespoons fresh lime juice* 2 Tablespoons Miso ButterDIRECTIONS:1. Preheat the oven to 400 degrees.2. Scrub the carrots and cut them into large chunks, removing the tops.3. Place the carrots on a baking sheet lined with parchment paper.4. Coat the carrot pieces in 1 Tablespoon of olive oil.5. Roast the carrots for 45-60 minutes or until tender.6. Meanwhile, heat 3 Tablespoons of olive oil in a large pot over medium-high heat.7. Add the onions and cook until they are translucent, about 10 minutes.8. Add the garlic, ginger, salt and cayenne pepper and sauté for an additional 3 minutes.9. Add the roasted carrots and 7 cups of broth.10. Cook for an additional 2 minutes.11. Remove from heat and ladle into a blender.12. Blend the soup until smooth.13. Wipe out the pot and pour in the blended soup.14. Return the soup to the stove over medium heat, adding additional stock to achieve desired consistency.15. Whisk in the lime juice and miso butter.16. Adjust seasoning if needed and serve.17. Top with additional miso butter if desired.Miso ButterGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 5 minutes COOK 0 minutes TOTAL 5 minutes MAKES about 1/2 cupMiso Butter is made with only two ingredients:butter and miso paste. This compound butter is so versatile. You can add it to fish, chicken, steak, vegetables and potatoes. I add it to my roasted carrot soup on page_ and it adds another depth of flavor. Miso Butter is one of my favorite condiments to keep on hand.To adapt for dairy-free or vegan, use vegan butter.INGREDIENTS:* 8 Tablespoons butter, softened* 3 Tablespoons white miso pasteInstructions:Place the softened butter and miso paste in a small bowl.Using a hand blender or fork, cream the butter and miso paste together until smooth.Store covered in the refrigerator for up to 2 weeks.Transcript Episode Follows:Stephanie [00:00:00]:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. And today I'm talking with another Minnesota favorite, Emily Maxson. She is the author of Emily's Fresh Kitchen. And you have a second book coming out that is Emily's real food every day, similar to Emily's Fresh Kitchen, but more goodness, more healthy for you recipes. Emily Maxson, welcome to the show.Emily Maxson [00:00:31]:Thank you, Stephanie. Thanks so much for having me.Stephanie [00:00:34]:So when we first started talking, you had your first book, and you and I were on a similar publishing schedule. And that book, your book did super well, I think, of self published cookbooks because you worked with publisher, my friend Chris Olsen. I think that you sold, like, way more than a lot of cookbook authors do.Emily Maxson [00:00:57]:I did sell quite a few, and I'm very grateful for that. I had built a pretty good online community, and I think a lot of people resonated with my health story of healing through diet from Crohn's. So I think that helped with sales.Stephanie [00:01:13]:I think too, the thing about your book that I loved so much was you get a lot of diet books or health books that come across the way in the business that I'm in. But yours felt very much like a real cookbook, like real food, real approachable, a way that you could heal your gut and the way that you could eat healthier, but also with, like, regular foods, not with, like weird supplements. And also the recipes were just delicious. Like you could feed them to your whole family, not just be making separate things for yourself. Does that make sense?Emily Maxson [00:01:53]:Yeah. Well, yes. Thank you. That is a huge compliment because that is my goal with both books. Just to make healthier food that's very approachable, very easy, and just to taste good and that you don't know you're eating something that is gluten free or dairy free, and it tastes the same as a traditional version of that recipe.Stephanie [00:02:13]:So can you talk a little bit about your health, about your health journey, how book one started, and then obviously you had more to say with book two.Emily Maxson [00:02:23]:Yeah. So my health journey, I was in my late 20s and I was diagnosed with Crohn's disease through severe abdominal pain. Had thought they thought I had appendicitis. Was rushed into the hospital for surgery. They found out I had diseased intestines and removed part of my small and large intestine. Diagnosed with Crohn's disease. So I spent about 10 years in and out of the hospital on lots of different medications. And then I approached it differently through diet and lifestyle changes.Emily Maxson [00:02:57]:And learned about a diet called the specific carbohydrate diet. And that is a diet where you eliminate you, you eliminate disaccharides and polysaccharides. It gets to the chemical structure of food. So basically you can only have monosaccharid because they're the easiest to absorb in your intestines. So meat, fish, nuts, seeds, vegetables, fruit. No starches, no grains, no lactose. The only sugar I could have was honey or fruit. So I followed that.Emily Maxson [00:03:32]:The theory is if you follow that for one to two years, you can reset your gut. And that's what I did. And fortunately for me, I was able to totally reset it after 18 months of following really strict program. And then now I can eat things that weren't allowed then. Like I can go out and have pizza. And it's not, it doesn't upset me and, but I mostly try to cook the similarly to the way I was on that diet at home so that I can enjoy things in restaurants and have treats and things like that.Stephanie [00:04:07]:And so that someone could use your book to follow to try and heal their own guts, as it were.Emily Maxson [00:04:13]:Absolutely. I have a lot of recipes that follow that diet and they're all labeled if it's specific carbohydrate, if it's vegan, if it's grain free or paleo. And I also recommend the book if somebody wants to try to do that. The Specific Carbohydrate Diet by Elaine Gottschel. That is the book that got me started and she outlines everything.Stephanie [00:04:36]:Okay, I'll make sure to include that link in the show notes. One other way I think that your book has been helpful for me is when I'm entertaining and I have someone that's coming with a certain dietary restriction. It just, I don't know when more dietary restrictions became on my radar or in the zeitgeist. But you know, I've been entertaining a long time and now it's customary to ask people like do you have any dietary restrictions? And when you ask, people always do. And if I'm stumped or I don't know, like, oh, what can I do here? Like one time I had a cocktail party that I was having and we had a gluten free, a dairy free, a vegan, someone that was allergic to nuts. Like it was really a long exhausted list where I was like, oh my gosh, what's left to cook?Emily Maxson [00:05:32]:Yes, I can relate to that. It is it all. It seems like in every family or every friend group there's one or two people with dietary restrictions. And I don't know if it's just that we know more today or our food has changed or what. What it is, but that's definitely very common. So it is helpful to have something at your fingertips to look through and find something that would hopefully fit all those.Stephanie [00:05:59]:I think it's a combination almost of both. Like, we do know more about our food, and that's great. But also, you know, since the 70s, they've been putting a lot more processed food chemicals into our food. There's no, you know, it doesn't take a rocket scientist, I don't think, to like, correlate the rise of obesity and the rise of the packaged food industry and what people have been putting in our foods. And now you can see with Ozempic, you know, that 7 to 10% of the population are on GLP1 medications. And we're seeing that the packaged food industry is having to change again. And. And obviously recessionary thoughts, tariff pricing.Stephanie [00:06:42]:We're seeing product sizes shrink, too. It's interesting that I'm just. I've. I do a lot of work and hear a lot about restaurant culture because of the radio show that I do. And there's now like a whole subset of restaurants that are making like, mini versions of things so that people that are on medications and not eating as much can still enjoy coming to their restaurant and have something for them. It's so crazy how food becomes so fashionable and trendy.Emily Maxson [00:07:11]:I know that. I agree with you and I agree with the processed food and that impacting our health. And that's part of my second book, Real Food Every Day, where I talk about the difference between processed and unprocessed food. And, you know, it's great the. The things that we can do today, the. But we also are hurting a lot of our food, stripping it of nutrients and adding chemicals that are causing damage to our health, our microbiome and things.Stephanie [00:07:43]:I think too, one thing about your book that I really enjoyed and I'm a huge fan. Can you tell it also isn't hard, like, if you're not. I think sometimes if you're not a cook or you don't cook a lot, you feel like certain books are intimidating. Your book is very approachable, and that is something that was important to me with mine. Like, I'm not a fussy cook. I'm not a fancy cook. Your book feels really like I can make all the recipes in it. And it's not like weekend project cooking, which has its place you know, sometimes it's fun to do a recipe that takes two or three days and you're gonna have a special event, but for the most part when you're eating, you just like want something.Stephanie [00:08:25]:And the reason I think that people eat poorly is a lot of times due to convenience and just speed of our lives.Emily Maxson [00:08:32]:I agree. And that's why the majority of the recipes are very simple. Simple ingredients, easy to prepare. I joke that because I did go to culinary school, I am a chef, but I say I'm a chef turned home cook. I keep it nice and simple, focus on whole foods, real ingredients, and doesn't have to be complicated to make good.Stephanie [00:08:54]:Your food in the book is so beautiful. And you have a really close relationship with the person who photographs your books. And I'm assuming she's doing a lot of your edit, editing, video work too. Do you want to talk about Baylin a little bit?Emily Maxson [00:09:08]:Yes. Balin Fleming B Photography. She is phenomenal. I've worked with her for seven plus years now. She's just one of the most talented creatives I know. She takes all the beautiful photographs in both of the books. And when we've worked together, we have so much fun. She's great to collaborate with.Emily Maxson [00:09:32]:She has lots of great ideas and how to style the food. She always loves to hear the story behind the food and that just helps set the stage. Stage. We. I'm very grateful. It's been such a blessing in my life to have that relationship with her because as you know, Stephanie, writing your books, when you write a book, it's a very, it's a very lonely solo mission, other than maybe your husband's, your taste tester or your kids, but otherwise, you know, you're not working with a lot of other people on it. So to have a photographer who I have a close relationship with, who's really talented is great because I can bounce my ideas off of her and it doesn't feel so like such an isolating project.Stephanie [00:10:14]:You. I think that's a really good point. And I think that a lot of my extroverted activities, like I always look super busy and I always look like I'm doing a million things. And of course I am, but so is everybody else. Right? The, the actual process of making food and creating recipes and writing a substack and posting beautiful pictures, like, it's all very solitary and it is kind of lonely. And when you kind of do the entertaining piece, it feels like, oh, it's so nice to share that because a lot of times you're Just running from house to house trying to give them food to get it out of your kitchen.Emily Maxson [00:10:55]:Yes, yes, definitely. I agree.Stephanie [00:10:58]:When you think about this career, because it's a later in life career for you. Later in life career for me. Are you glad you landed on it? Has it been joyful?Emily Maxson [00:11:09]:Yes, definitely, it has been joyful. I, yes, I have really enjoyed it. There have been hard times, writer's block, lack of creativity, but it always comes again and I'm really enjoying it. It's so fun to have this new thing later in life because I think when you're younger, you think, these are the years I've got to get it all in and think of, you know, for me, I'm 55. That's old. Well, you know, it isn't. I don't feel old. And there's still so much more to do.Stephanie [00:11:41]:Yeah. What has been the thing you hate the most about this journey?Emily Maxson [00:11:46]:Oh, that's a great question. I think sometimes I have a hard time with the writing of the non recipe content or like, how to put. Put my thoughts into words. I have this information that I really want to share with and it's finding the right words to say it.Stephanie [00:12:08]:And it is like, if you think about a cookbook, the way that I think the best cookbooks work is there's a narrative, there's a through line. So if your through line is this health journey and starts with health, then, you know, how do you make that not boring? How do you turn that into a story? How do you make that feel personal to you but yet relatable to someone else? And then like, sometimes, let's just be honest, I'm staring at a recipe, I've made the recipe, I like the recipe, I like the pictures. It's all coming together. And then I have to write like a head note. Like, how many times can you say, you know, grandma's sugar cookies are the best sugar cookies in the world, made with real butter. And like, I just don't even have the words to get you excited about this thing. And then you have to still come up with it and then a story to go with it. And it can be just challenging to find the words.Emily Maxson [00:13:04]:I, I agree. That is my biggest struggle too. And like, how many times can I say simple to make, so delicious family and yeah, how, how can you reword that and how can you. Yeah, I know, I agree. I struggle with that as well.Stephanie [00:13:23]:When you think about the actual making of the recipes, like, how many times do you test each one and is it always the Same because for me it's not. Sometimes I'll make something once and be like, this is great, I love it. I know it's going to work. I make something like it all the time. Let's just be done.Emily Maxson [00:13:41]:Yeah, I have a handful of those. But then I get concerned like, oh no, this is, this is how I do it. I want to make sure that I've got it written out clearly for somebody else to do it because I'll have, I've had in the past, people say, when I'll make something, just somebody be over, well, tell me what you did with that and I'll send them the recipe. They'll be like, it didn't turn out like yours. So I want to make sure. So I would say I on average make a recipe three or four times. And it depends. There are a handful where I just do one like, oh my gosh, this is, this is spot on.Emily Maxson [00:14:20]:And it's simple enough. That you know, But a lot of them are things I make regularly at home anyway. So I am just cooking. Well just for my husband now or when my kids are home.Stephanie [00:14:32]:Right. When you, when you go back, like, have you had any recipes where there's been an error or like the way you wrote it isn't the way that someone else experience it and it's in the book and you're stuck and you're like, oh, oh, shoot.Emily Maxson [00:14:48]:I, I taught a cooking class at the Fox and Pantry, a holiday cooking class. And it was one of my newer recipes. And I did these molasses grain free molasses cookies for dessert. And I had baked them ahead of time to serve as dessert. I was demonstrating other recipes and then I gave the, the, the people in the class the recipes and I had a woman email me and say, I made your molasses cookies. And they didn't turn out at all like that. And I just panicked. And so I went to make them again.Emily Maxson [00:15:17]:I said, let me get into it, I will get back to you. And I made them. And I think I, I forget what it was off the top of my head, but I had one of the measurements incorrect. Like a third of a cup instead of two thirds or a quarter instead of three quarters. And so I was able to correct it and email her back like, so sorry, this is what the mistake was. I haven't found one in my book yet. There's always mistakes, but that was good. I'm glad that I got that corrected because that is in my new book.Emily Maxson [00:15:47]:So I'm glad that she tested it out.Stephanie [00:15:50]:It's funny, too, because I just cooked something from my first book that's now, I guess, three years old. And I'm at my cabin, and I had a bunch of tomatoes, and I was like, oh, I'm gonna make the tomato pie here. And I have a really bad oven at the cabin. It's a new stove, but it's just. It's beyond terrible. So I'm, like, looking at the instructions, and it says to cook it for 30 minutes. I ended up cooking something for 50 minutes. And I don't know, like, I think it's my terrible oven that's 75 degrees off.Stephanie [00:16:22]:But I was just like, oh, gosh, you know, I hope it isn't the recipe itself, because when I've made it at home, like, it worked fine. But also, like, that's weird, too, when you're calibrating different ovens or you're cooking different places or in stoves you're not familiar with, it's just like. That's why when you see, like, 20 to 25 minutes on a baking time, it used to bug me, but now I'm like, oh, I get why there's that range.Emily Maxson [00:16:47]:Yeah. I mean, it's bound to happen. You test the recipe multiple times. You have a. You have a copy editor. You proofread it multiple, multiple times. There's always. I've heard this from writers.Emily Maxson [00:16:58]:There's always going to be an error.Stephanie [00:17:00]:And there's like, my husband's a fiction writer, so there's always pages that there's a spelling error or a pronoun that's used incorrectly. So I guess that's just part of the. Part of the journey. So you have the cookbooks, have you, like, let's talk about the whole creator, Emily Maxson. Like, are you doing, like, substacks? Are you doing cooking clubs? Are you really leaning into all these other ways of monetizing your brand now that you are on your second book?Emily Maxson [00:17:31]:Current? I mean, I am not. I have my website and I post recipes there and tips and things there and social media, but I have not tapped into the substack or other things yet to generate revenue. I also help with our. We have a fireplace manufacturing company, and I do some work with my husband there, so I haven't had put as much time into that. But I. There are. There are products I'd like to recreate and do more with it, but I'm not yet. I have a few ideas, but.Stephanie [00:18:09]:Yeah, because I imagine with this health angle, like, there's ways to really get more into that and to help people on that journey, do nutritional or health coaching or, you know, meal plans if you're on specific type of restrictions or. I would imagine that there's a lot of gold to mine there, should you decide to. But do you feel pressured by that? Like, because, I mean, for a lot of us, this starts as a side hustle, and then it, like, becomes your thing. And, you know, groceries are expensive. It's not producing a lot of revenue. Usually people make money from books, but it's usually the second, third, and fourth books, not the first.Emily Maxson [00:18:53]:Fingers crossed on the second.Stephanie [00:18:56]:Yes.Emily Maxson [00:18:56]:But I know there is a little pressure because, honestly, I love creating recipes. I mean, I like that part of it, and I think the meal planning with dietary restrictions would be a good avenue for me. But, yeah, there is a little pressure for that. And with the other things going on in my life, sometimes I think, I don't know if I can do it, but if. Hopefully there'll be a window that will open up.Stephanie [00:19:23]:Are you a. Like, type A, where you're only going to do it if you can do it to the maximum degree of wanting to do it, or are you, like, more like me, where you'll do everything and it all might be just a little sloppy, but you'll just put as much work out there as you can.Emily Maxson [00:19:40]:I would say more type A. Yeah.Stephanie [00:19:42]:I. I wish I was more like that because I think I would be more refined in all the offerings that I have. But I get so excited about so many different things. I'm just like, oh, yeah, let's do this. Oh, yeah, let's do that.Emily Maxson [00:19:55]:But I love that about you. I love your approach. I love seeing you everywhere and all the things that you do and you're so casual about it, and just you. You produce good products, and people are like, yeah, I can do that. I think that's awesome, the way you approach it.Stephanie [00:20:10]:Thanks. Because I would say casual is how I showed up for the podcast today, because I'm at my cabin. I don't. My husband basically lives up here in the summertime, and I'm doing reverse commuting because of filming of the show. And I literally have, like, there's one day off a week that I have, and it's Sundays. And so, like, when I'm up here, like, okay, I have to do this podcast. I used to do audio only, and then everybody wanted video, so I'm like, okay, fine, I'm gonna video it, but I'm gonna have dirty hair, and I'm not Gonna put lipstick stick on. And it kind of just is what it is because I also want to live the quality of life that I want to live.Stephanie [00:20:49]:That feels good to me, and it's honest and it's authentic to a fault, probably because, you know, sometimes the dog will bark in the background, even when we're doing the TV show. Like, I don't know, and never say never. But that TV show that we do came sort of by accident, and it happens in my kitchen. It's my real life. My dog barks. My husband runs to the bathroom in the background. I don't know if I know how to do things any other way. I'm just not that good at being that polished, I guess.Emily Maxson [00:21:24]:I think people love real life. That's why, I mean, keeping it real. It's very approachable, and that's why reality TV is so popular. People want to see. Yeah. How people are really living and how people are doing and hear the dog bark in the background, because that's what's happening in their homes.Stephanie [00:21:42]:We can be real. The real cookbook writers of the Twin Cities. Wouldn't that be funny?Emily Maxson [00:21:47]:Yes. I love it.Stephanie [00:21:48]:Okay. Another weird thing that I discovered, and I'm curious if this for you. Like, I cook a lot. I just. I do. I cook a lot. I cook a lot for my family. I'm cooking for the shows.Stephanie [00:21:59]:I'm cooking for tv. I'm doing all this cooking, but I really have anxiety about cooking in front of people. And you would think that, like, TV would be people, but it's not. It's two camera people who are my friends now, and there's no anxiety about cooking in front of them. But, like, when I'm going, like, people want me to do cooking classes, and they want me to do all this cooking in front of them, and I'm realizing it really causes me a lot of stress, and I don't love it, and it doesn't give me joy. I have so much anxiety. I wake up in the middle of the night before the class, wondering. I don't.Stephanie [00:22:36]:I'm not a professionally trained cook. I'm not a chef. I didn't go to cooking school. So I feel like people are going to be looking to me for answers to things that I have no business giving. I have so much impostor syndrome around the actual cooking, and yet I have this whole life that's building up around this being a cook. Do you have any of that?Emily Maxson [00:22:58]:Definitely. I have the same thing. I don't. I get nervous. I get anxious about Cooking in front of people. Even when I'm on TV shows where it is just a couple cameras, I still am. I still get nervous, and I think it is that pressure. You want to give people the right information.Emily Maxson [00:23:16]:And I did go to culinary school. It was a long, long time ago, and I still have imposter syndrome. Like, what do I know? Yeah, but. But this is how I do it. And you share it with people and. But I do. I get that as well.Stephanie [00:23:30]:Yeah. And then people will be like, well, I know I have terrible knife skills. Do you have good knife skills?Emily Maxson [00:23:35]:I don't think so. I mean, I know what to do. I mean, sometimes I look at the pictures of my chopped up cilantro, and I'm like, ooh, a chef would look at that and say, that's not so good.Stephanie [00:23:45]:Yeah. And, like, you know when you're making, like, a mirepoix, and it's all like, my carrots are 16 different sizes instead of just, like, unifor and batons. Right. So I took. I actually took a class, and I did learn a lot, but I'm finding now that I'm not good at staying with it or practicing it because it requires, like, practice. Right. And if you were in a classroom setting or being judged on it, you would keep going. And now I'm just like, oh, I know I'm supposed to hold my hand this way, but I really got to get these carrots chopped.Emily Maxson [00:24:17]:Exactly. Yeah.Stephanie [00:24:19]:So it's kind of funny. Are there people that inspire you that are in the cookbook or the cooking space?Emily Maxson [00:24:27]:Oh, that's a great question. I mean, there's a lot of great cookbook authors out there.Stephanie [00:24:33]:You.Emily Maxson [00:24:33]:You're an excellent author. I love your book. I ordered your second one. I'm excited to get that. I mean, I remember early on, early in my culinary career, I just had so much respect for Jamie Oliver, the Naked Chef, because he was just so different than everybody else. And I still have a lot of respect for him. And he's put out a ton of.Stephanie [00:25:03]:And he's changing too, which I also love. Like, you know, he went from. He's just. He's evolved, I think, as a chef, and he's really gotten more to the space where I think he's feeling the most comfortable in his skin, too, in his own kitchen, cooking for his own family. He's a very rustic cook, actually, versus, like, when you see him doing more of the chefy things that he started with. I just. I really like him too, and I like how much he simplifies. Things.Emily Maxson [00:25:33]:Yeah, he's insanely talented, but he brings it down to our level and I appreciate that. It's, it's. He. He's very approachable and just real. So, yeah, I really like him a lot. He's good. And Danielle Walker, who wrote Against All Grain, she has, I don't know, maybe five books out now. She was.Emily Maxson [00:25:54]:Her first book, I remember getting that. And I had done the specific carbohydrate diet and was writing my own recipes and doing some blogging, and that was the first book that I was like, you know what? I could do this. And so I think she's been inspiring to me because a similar health journey and did it. And I was the one person who I was like, okay, I think I can do this.Stephanie [00:26:16]:So you know what would be cool? Not that you need more ideas, but I'm going to give you one because that's how I think it would. Like there. There's a woman, her name's Carolyn Chambers, and she's a cookbook writer and she's a family cook. We'll say, like, lots of variety. And the thing that she does that really resonates with people is she has all the substitutions in a recipe. So, like, she'll make a rice salad, but she'll give you all the different grains you could substitute for the rice. And if you can't have rice vinegar, there's the five other vinegars you could use. One thing that would be cool, that I would love to see is if you, like, took a recipe that you liked and you made it so that it could be healthier or in a way that more people could enjoy it.Stephanie [00:27:00]:So, like, my recipe book, for instance, is not at all diet, not at all. It's. It's whole, it's regular ingredients, it's not weird stuff. But, like, I think that could be a real interesting thing to follow for you.Emily Maxson [00:27:16]:I have done that with some recipes. Like in my Real food, every day, I have my strawberry shortcake recipe, which is grain free, which I loved growing up. My mom would make the Bisquick. Yes, Strawberry shortcakes, and I loved. It was the perfect balance of sweet and savory. It's a little salty. And so I wanted to re. I mean, that was a recipe I did multiple times to try to recreate that, so things like that.Emily Maxson [00:27:41]:But I love your idea. I could just cook through a book and try to do a version that would fit the different dietary guidelines.Stephanie [00:27:49]:Yeah. Or even just picking different recipes from different books and like filming that, like here's because when you have a cookbook that you like or when you're looking for inspiration, you probably pull out this recipe and you look at it and you think, oh, I have these six things. I don't have these three. You know, and especially I think about this because I'm at the cabin a lot, and I. It's 20 minutes to get to a store and a boat ride and a car ride, and it's complicated. So I will want to make something, but I'll have to really improvise a lot of times on the exact ingredients and figure out how I'm going to get it all to go. So I think that could be really interesting and also educational for people that are on a dietary journey, that maybe it's new for them and they do know some cooking, but they haven't cooked in the way that is maybe more helpful for them. Yeah, this is a weird thought, too, but I've been spending a lot of time at the cabin, and there's all these people that come and go and they bring all their groceries and then they leave.Stephanie [00:28:49]:And I keep looking at this refrigerator full of food, and I, I, I feel like, oh, I'm gonna have to make dinner here now for the rest of us that are left, but there's not, like, food you can eat. Like, it's so much like processed food and cheese spreads and salsas and condiments and breads that, like, there's just so much food that I actually wouldn't probably eat. And it's fascinating to me how people grocery shop.Emily Maxson [00:29:19]:Yeah. And I suppose too, if they're coming to your cabin as a guest, they're on vacation, so they're eating maybe more treats or processed foods that they eat on a regular basis. So it's their snacks and things like that.Stephanie [00:29:34]:Yes, that's like, what I'm left with. And I'm like, oh, okay, now I have to make a meal. It's a Sunday night. Which is why we make a lot of pizza, because we're using up all those dribs and drabs. And I hate to waste things. So, like, sometimes I have this horrible salsa that tastes like just a sugary mess. I'm like, what am I going to do with this? And I've got tons of vegetables in the garden. I was like, well, I could probably use a cup of it to make a soup.Stephanie [00:29:59]:And if I fortified it enough with vegetables and broth and it wouldn't be so terrible to have this sort of super sweet base. But yeah, that's my life.Emily Maxson [00:30:16]:I like your soup idea. That's a great way to use up the salsa.Stephanie [00:30:20]:All right, so where can people follow you? And how can they get the book?Emily Maxson [00:30:24]:Okay, my website, emily'sfreshkitchen.com the book is on Amazon. It will be in local stores. Five Swans, Gray and Excelsior. The Fox and Pantry, Golden Fig. Yes. So I love it.Stephanie [00:30:42]:Well, thanks for spending time with me. Emily and I will see you around. And maybe we'll do a taste bud episode together. You never know.Emily Maxson [00:30:49]:I'd love it. Thank you. Always good to see you.Stephanie [00:30:51]:Yeah, same. We'll talk soon. Thanks.Emily Maxson [00:30:54]:Bye. Bye.Stephanie's Dish Newsletter is a reader-supported publication. 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Welcome to "Dishing with Stephanie's Dish." In this episode, Stephanie sits down with Emily Maxson—two time cookbook author, chef, and the creative mind behind @EmilysFreshKitchen. Emily shares her personal health journey, navigating Crohn's disease through diet and lifestyle changes, and how that experience fueled her passion for approachable, healthy, and delicious recipes for everyone. Her New Book, “Real Food Every Day” (ships October 21) is a follow up to “Emilys Fresh Kitchen.”With real talk about creating cookbooks, food photography, adapting to dietary needs, and the ups and downs of life as a food creator, this episode is for home cooks, entertainers, and anyone curious about the connections between food, health, and community. Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Emily mentioned two influential books in the Podcast from her food journey:"Breaking the Vicious Cycle" by Elaine Gottschall"Against All Grain" by Danielle WalkerEmily shared her recipe for Roasted Carrot and Miso Butter Soup from the “Real Food Every Day” cookbook that is available now for pre-order.Roasted Carrot and Miso Butter SoupGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 10 minutes COOK 60 minutes TOTAL 70 minutes SERVES 6Roasted Carrot and Miso Butter Soup is one of my favorite soups to make in the winter. It warms you up and is very satisfying. The recipe calls for simple ingredients that produce layers of flavor. The Miso butter adds another depth of flavor and is worth the extra step, but the soup is still delicious without it.To adapt for dairy-free and vegan, use miso butter made with vegan butter.INGREDIENTS:* 2 pounds carrots* 4 Tablespoons olive oil, divided* 2 cups diced yellow onion* 2 Tablespoons minced garlic* 2 Tablespoons grated ginger* 2 teaspoons sea salt* 1/4 teaspoon cayenne pepper* 7-8 cups vegetable broth* 2 Tablespoons fresh lime juice* 2 Tablespoons Miso ButterDIRECTIONS:1. Preheat the oven to 400 degrees.2. Scrub the carrots and cut them into large chunks, removing the tops.3. Place the carrots on a baking sheet lined with parchment paper.4. Coat the carrot pieces in 1 Tablespoon of olive oil.5. Roast the carrots for 45-60 minutes or until tender.6. Meanwhile, heat 3 Tablespoons of olive oil in a large pot over medium-high heat.7. Add the onions and cook until they are translucent, about 10 minutes.8. Add the garlic, ginger, salt and cayenne pepper and sauté for an additional 3 minutes.9. Add the roasted carrots and 7 cups of broth.10. Cook for an additional 2 minutes.11. Remove from heat and ladle into a blender.12. Blend the soup until smooth.13. Wipe out the pot and pour in the blended soup.14. Return the soup to the stove over medium heat, adding additional stock to achieve desired consistency.15. Whisk in the lime juice and miso butter.16. Adjust seasoning if needed and serve.17. Top with additional miso butter if desired.Miso ButterGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 5 minutes COOK 0 minutes TOTAL 5 minutes MAKES about 1/2 cupMiso Butter is made with only two ingredients:butter and miso paste. This compound butter is so versatile. You can add it to fish, chicken, steak, vegetables and potatoes. I add it to my roasted carrot soup on page_ and it adds another depth of flavor. Miso Butter is one of my favorite condiments to keep on hand.To adapt for dairy-free or vegan, use vegan butter.INGREDIENTS:* 8 Tablespoons butter, softened* 3 Tablespoons white miso pasteInstructions:Place the softened butter and miso paste in a small bowl.Using a hand blender or fork, cream the butter and miso paste together until smooth.Store covered in the refrigerator for up to 2 weeks.Transcript Episode Follows:Stephanie [00:00:00]:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. And today I'm talking with another Minnesota favorite, Emily Maxson. She is the author of Emily's Fresh Kitchen. And you have a second book coming out that is Emily's real food every day, similar to Emily's Fresh Kitchen, but more goodness, more healthy for you recipes. Emily Maxson, welcome to the show.Emily Maxson [00:00:31]:Thank you, Stephanie. Thanks so much for having me.Stephanie [00:00:34]:So when we first started talking, you had your first book, and you and I were on a similar publishing schedule. And that book, your book did super well, I think, of self published cookbooks because you worked with publisher, my friend Chris Olsen. I think that you sold, like, way more than a lot of cookbook authors do.Emily Maxson [00:00:57]:I did sell quite a few, and I'm very grateful for that. I had built a pretty good online community, and I think a lot of people resonated with my health story of healing through diet from Crohn's. So I think that helped with sales.Stephanie [00:01:13]:I think too, the thing about your book that I loved so much was you get a lot of diet books or health books that come across the way in the business that I'm in. But yours felt very much like a real cookbook, like real food, real approachable, a way that you could heal your gut and the way that you could eat healthier, but also with, like, regular foods, not with, like weird supplements. And also the recipes were just delicious. Like you could feed them to your whole family, not just be making separate things for yourself. Does that make sense?Emily Maxson [00:01:53]:Yeah. Well, yes. Thank you. That is a huge compliment because that is my goal with both books. Just to make healthier food that's very approachable, very easy, and just to taste good and that you don't know you're eating something that is gluten free or dairy free, and it tastes the same as a traditional version of that recipe.Stephanie [00:02:13]:So can you talk a little bit about your health, about your health journey, how book one started, and then obviously you had more to say with book two.Emily Maxson [00:02:23]:Yeah. So my health journey, I was in my late 20s and I was diagnosed with Crohn's disease through severe abdominal pain. Had thought they thought I had appendicitis. Was rushed into the hospital for surgery. They found out I had diseased intestines and removed part of my small and large intestine. Diagnosed with Crohn's disease. So I spent about 10 years in and out of the hospital on lots of different medications. And then I approached it differently through diet and lifestyle changes.Emily Maxson [00:02:57]:And learned about a diet called the specific carbohydrate diet. And that is a diet where you eliminate you, you eliminate disaccharides and polysaccharides. It gets to the chemical structure of food. So basically you can only have monosaccharid because they're the easiest to absorb in your intestines. So meat, fish, nuts, seeds, vegetables, fruit. No starches, no grains, no lactose. The only sugar I could have was honey or fruit. So I followed that.Emily Maxson [00:03:32]:The theory is if you follow that for one to two years, you can reset your gut. And that's what I did. And fortunately for me, I was able to totally reset it after 18 months of following really strict program. And then now I can eat things that weren't allowed then. Like I can go out and have pizza. And it's not, it doesn't upset me and, but I mostly try to cook the similarly to the way I was on that diet at home so that I can enjoy things in restaurants and have treats and things like that.Stephanie [00:04:07]:And so that someone could use your book to follow to try and heal their own guts, as it were.Emily Maxson [00:04:13]:Absolutely. I have a lot of recipes that follow that diet and they're all labeled if it's specific carbohydrate, if it's vegan, if it's grain free or paleo. And I also recommend the book if somebody wants to try to do that. The Specific Carbohydrate Diet by Elaine Gottschel. That is the book that got me started and she outlines everything.Stephanie [00:04:36]:Okay, I'll make sure to include that link in the show notes. One other way I think that your book has been helpful for me is when I'm entertaining and I have someone that's coming with a certain dietary restriction. It just, I don't know when more dietary restrictions became on my radar or in the zeitgeist. But you know, I've been entertaining a long time and now it's customary to ask people like do you have any dietary restrictions? And when you ask, people always do. And if I'm stumped or I don't know, like, oh, what can I do here? Like one time I had a cocktail party that I was having and we had a gluten free, a dairy free, a vegan, someone that was allergic to nuts. Like it was really a long exhausted list where I was like, oh my gosh, what's left to cook?Emily Maxson [00:05:32]:Yes, I can relate to that. It is it all. It seems like in every family or every friend group there's one or two people with dietary restrictions. And I don't know if it's just that we know more today or our food has changed or what. What it is, but that's definitely very common. So it is helpful to have something at your fingertips to look through and find something that would hopefully fit all those.Stephanie [00:05:59]:I think it's a combination almost of both. Like, we do know more about our food, and that's great. But also, you know, since the 70s, they've been putting a lot more processed food chemicals into our food. There's no, you know, it doesn't take a rocket scientist, I don't think, to like, correlate the rise of obesity and the rise of the packaged food industry and what people have been putting in our foods. And now you can see with Ozempic, you know, that 7 to 10% of the population are on GLP1 medications. And we're seeing that the packaged food industry is having to change again. And. And obviously recessionary thoughts, tariff pricing.Stephanie [00:06:42]:We're seeing product sizes shrink, too. It's interesting that I'm just. I've. I do a lot of work and hear a lot about restaurant culture because of the radio show that I do. And there's now like a whole subset of restaurants that are making like, mini versions of things so that people that are on medications and not eating as much can still enjoy coming to their restaurant and have something for them. It's so crazy how food becomes so fashionable and trendy.Emily Maxson [00:07:11]:I know that. I agree with you and I agree with the processed food and that impacting our health. And that's part of my second book, Real Food Every Day, where I talk about the difference between processed and unprocessed food. And, you know, it's great the. The things that we can do today, the. But we also are hurting a lot of our food, stripping it of nutrients and adding chemicals that are causing damage to our health, our microbiome and things.Stephanie [00:07:43]:I think too, one thing about your book that I really enjoyed and I'm a huge fan. Can you tell it also isn't hard, like, if you're not. I think sometimes if you're not a cook or you don't cook a lot, you feel like certain books are intimidating. Your book is very approachable, and that is something that was important to me with mine. Like, I'm not a fussy cook. I'm not a fancy cook. Your book feels really like I can make all the recipes in it. And it's not like weekend project cooking, which has its place you know, sometimes it's fun to do a recipe that takes two or three days and you're gonna have a special event, but for the most part when you're eating, you just like want something.Stephanie [00:08:25]:And the reason I think that people eat poorly is a lot of times due to convenience and just speed of our lives.Emily Maxson [00:08:32]:I agree. And that's why the majority of the recipes are very simple. Simple ingredients, easy to prepare. I joke that because I did go to culinary school, I am a chef, but I say I'm a chef turned home cook. I keep it nice and simple, focus on whole foods, real ingredients, and doesn't have to be complicated to make good.Stephanie [00:08:54]:Your food in the book is so beautiful. And you have a really close relationship with the person who photographs your books. And I'm assuming she's doing a lot of your edit, editing, video work too. Do you want to talk about Baylin a little bit?Emily Maxson [00:09:08]:Yes. Balin Fleming B Photography. She is phenomenal. I've worked with her for seven plus years now. She's just one of the most talented creatives I know. She takes all the beautiful photographs in both of the books. And when we've worked together, we have so much fun. She's great to collaborate with.Emily Maxson [00:09:32]:She has lots of great ideas and how to style the food. She always loves to hear the story behind the food and that just helps set the stage. Stage. We. I'm very grateful. It's been such a blessing in my life to have that relationship with her because as you know, Stephanie, writing your books, when you write a book, it's a very, it's a very lonely solo mission, other than maybe your husband's, your taste tester or your kids, but otherwise, you know, you're not working with a lot of other people on it. So to have a photographer who I have a close relationship with, who's really talented is great because I can bounce my ideas off of her and it doesn't feel so like such an isolating project.Stephanie [00:10:14]:You. I think that's a really good point. And I think that a lot of my extroverted activities, like I always look super busy and I always look like I'm doing a million things. And of course I am, but so is everybody else. Right? The, the actual process of making food and creating recipes and writing a substack and posting beautiful pictures, like, it's all very solitary and it is kind of lonely. And when you kind of do the entertaining piece, it feels like, oh, it's so nice to share that because a lot of times you're Just running from house to house trying to give them food to get it out of your kitchen.Emily Maxson [00:10:55]:Yes, yes, definitely. I agree.Stephanie [00:10:58]:When you think about this career, because it's a later in life career for you. Later in life career for me. Are you glad you landed on it? Has it been joyful?Emily Maxson [00:11:09]:Yes, definitely, it has been joyful. I, yes, I have really enjoyed it. There have been hard times, writer's block, lack of creativity, but it always comes again and I'm really enjoying it. It's so fun to have this new thing later in life because I think when you're younger, you think, these are the years I've got to get it all in and think of, you know, for me, I'm 55. That's old. Well, you know, it isn't. I don't feel old. And there's still so much more to do.Stephanie [00:11:41]:Yeah. What has been the thing you hate the most about this journey?Emily Maxson [00:11:46]:Oh, that's a great question. I think sometimes I have a hard time with the writing of the non recipe content or like, how to put. Put my thoughts into words. I have this information that I really want to share with and it's finding the right words to say it.Stephanie [00:12:08]:And it is like, if you think about a cookbook, the way that I think the best cookbooks work is there's a narrative, there's a through line. So if your through line is this health journey and starts with health, then, you know, how do you make that not boring? How do you turn that into a story? How do you make that feel personal to you but yet relatable to someone else? And then like, sometimes, let's just be honest, I'm staring at a recipe, I've made the recipe, I like the recipe, I like the pictures. It's all coming together. And then I have to write like a head note. Like, how many times can you say, you know, grandma's sugar cookies are the best sugar cookies in the world, made with real butter. And like, I just don't even have the words to get you excited about this thing. And then you have to still come up with it and then a story to go with it. And it can be just challenging to find the words.Emily Maxson [00:13:04]:I, I agree. That is my biggest struggle too. And like, how many times can I say simple to make, so delicious family and yeah, how, how can you reword that and how can you. Yeah, I know, I agree. I struggle with that as well.Stephanie [00:13:23]:When you think about the actual making of the recipes, like, how many times do you test each one and is it always the Same because for me it's not. Sometimes I'll make something once and be like, this is great, I love it. I know it's going to work. I make something like it all the time. Let's just be done.Emily Maxson [00:13:41]:Yeah, I have a handful of those. But then I get concerned like, oh no, this is, this is how I do it. I want to make sure that I've got it written out clearly for somebody else to do it because I'll have, I've had in the past, people say, when I'll make something, just somebody be over, well, tell me what you did with that and I'll send them the recipe. They'll be like, it didn't turn out like yours. So I want to make sure. So I would say I on average make a recipe three or four times. And it depends. There are a handful where I just do one like, oh my gosh, this is, this is spot on.Emily Maxson [00:14:20]:And it's simple enough. That you know, But a lot of them are things I make regularly at home anyway. So I am just cooking. Well just for my husband now or when my kids are home.Stephanie [00:14:32]:Right. When you, when you go back, like, have you had any recipes where there's been an error or like the way you wrote it isn't the way that someone else experience it and it's in the book and you're stuck and you're like, oh, oh, shoot.Emily Maxson [00:14:48]:I, I taught a cooking class at the Fox and Pantry, a holiday cooking class. And it was one of my newer recipes. And I did these molasses grain free molasses cookies for dessert. And I had baked them ahead of time to serve as dessert. I was demonstrating other recipes and then I gave the, the, the people in the class the recipes and I had a woman email me and say, I made your molasses cookies. And they didn't turn out at all like that. And I just panicked. And so I went to make them again.Emily Maxson [00:15:17]:I said, let me get into it, I will get back to you. And I made them. And I think I, I forget what it was off the top of my head, but I had one of the measurements incorrect. Like a third of a cup instead of two thirds or a quarter instead of three quarters. And so I was able to correct it and email her back like, so sorry, this is what the mistake was. I haven't found one in my book yet. There's always mistakes, but that was good. I'm glad that I got that corrected because that is in my new book.Emily Maxson [00:15:47]:So I'm glad that she tested it out.Stephanie [00:15:50]:It's funny, too, because I just cooked something from my first book that's now, I guess, three years old. And I'm at my cabin, and I had a bunch of tomatoes, and I was like, oh, I'm gonna make the tomato pie here. And I have a really bad oven at the cabin. It's a new stove, but it's just. It's beyond terrible. So I'm, like, looking at the instructions, and it says to cook it for 30 minutes. I ended up cooking something for 50 minutes. And I don't know, like, I think it's my terrible oven that's 75 degrees off.Stephanie [00:16:22]:But I was just like, oh, gosh, you know, I hope it isn't the recipe itself, because when I've made it at home, like, it worked fine. But also, like, that's weird, too, when you're calibrating different ovens or you're cooking different places or in stoves you're not familiar with, it's just like. That's why when you see, like, 20 to 25 minutes on a baking time, it used to bug me, but now I'm like, oh, I get why there's that range.Emily Maxson [00:16:47]:Yeah. I mean, it's bound to happen. You test the recipe multiple times. You have a. You have a copy editor. You proofread it multiple, multiple times. There's always. I've heard this from writers.Emily Maxson [00:16:58]:There's always going to be an error.Stephanie [00:17:00]:And there's like, my husband's a fiction writer, so there's always pages that there's a spelling error or a pronoun that's used incorrectly. So I guess that's just part of the. Part of the journey. So you have the cookbooks, have you, like, let's talk about the whole creator, Emily Maxson. Like, are you doing, like, substacks? Are you doing cooking clubs? Are you really leaning into all these other ways of monetizing your brand now that you are on your second book?Emily Maxson [00:17:31]:Current? I mean, I am not. I have my website and I post recipes there and tips and things there and social media, but I have not tapped into the substack or other things yet to generate revenue. I also help with our. We have a fireplace manufacturing company, and I do some work with my husband there, so I haven't had put as much time into that. But I. There are. There are products I'd like to recreate and do more with it, but I'm not yet. I have a few ideas, but.Stephanie [00:18:09]:Yeah, because I imagine with this health angle, like, there's ways to really get more into that and to help people on that journey, do nutritional or health coaching or, you know, meal plans if you're on specific type of restrictions or. I would imagine that there's a lot of gold to mine there, should you decide to. But do you feel pressured by that? Like, because, I mean, for a lot of us, this starts as a side hustle, and then it, like, becomes your thing. And, you know, groceries are expensive. It's not producing a lot of revenue. Usually people make money from books, but it's usually the second, third, and fourth books, not the first.Emily Maxson [00:18:53]:Fingers crossed on the second.Stephanie [00:18:56]:Yes.Emily Maxson [00:18:56]:But I know there is a little pressure because, honestly, I love creating recipes. I mean, I like that part of it, and I think the meal planning with dietary restrictions would be a good avenue for me. But, yeah, there is a little pressure for that. And with the other things going on in my life, sometimes I think, I don't know if I can do it, but if. Hopefully there'll be a window that will open up.Stephanie [00:19:23]:Are you a. Like, type A, where you're only going to do it if you can do it to the maximum degree of wanting to do it, or are you, like, more like me, where you'll do everything and it all might be just a little sloppy, but you'll just put as much work out there as you can.Emily Maxson [00:19:40]:I would say more type A. Yeah.Stephanie [00:19:42]:I. I wish I was more like that because I think I would be more refined in all the offerings that I have. But I get so excited about so many different things. I'm just like, oh, yeah, let's do this. Oh, yeah, let's do that.Emily Maxson [00:19:55]:But I love that about you. I love your approach. I love seeing you everywhere and all the things that you do and you're so casual about it, and just you. You produce good products, and people are like, yeah, I can do that. I think that's awesome, the way you approach it.Stephanie [00:20:10]:Thanks. Because I would say casual is how I showed up for the podcast today, because I'm at my cabin. I don't. My husband basically lives up here in the summertime, and I'm doing reverse commuting because of filming of the show. And I literally have, like, there's one day off a week that I have, and it's Sundays. And so, like, when I'm up here, like, okay, I have to do this podcast. I used to do audio only, and then everybody wanted video, so I'm like, okay, fine, I'm gonna video it, but I'm gonna have dirty hair, and I'm not Gonna put lipstick stick on. And it kind of just is what it is because I also want to live the quality of life that I want to live.Stephanie [00:20:49]:That feels good to me, and it's honest and it's authentic to a fault, probably because, you know, sometimes the dog will bark in the background, even when we're doing the TV show. Like, I don't know, and never say never. But that TV show that we do came sort of by accident, and it happens in my kitchen. It's my real life. My dog barks. My husband runs to the bathroom in the background. I don't know if I know how to do things any other way. I'm just not that good at being that polished, I guess.Emily Maxson [00:21:24]:I think people love real life. That's why, I mean, keeping it real. It's very approachable, and that's why reality TV is so popular. People want to see. Yeah. How people are really living and how people are doing and hear the dog bark in the background, because that's what's happening in their homes.Stephanie [00:21:42]:We can be real. The real cookbook writers of the Twin Cities. Wouldn't that be funny?Emily Maxson [00:21:47]:Yes. I love it.Stephanie [00:21:48]:Okay. Another weird thing that I discovered, and I'm curious if this for you. Like, I cook a lot. I just. I do. I cook a lot. I cook a lot for my family. I'm cooking for the shows.Stephanie [00:21:59]:I'm cooking for tv. I'm doing all this cooking, but I really have anxiety about cooking in front of people. And you would think that, like, TV would be people, but it's not. It's two camera people who are my friends now, and there's no anxiety about cooking in front of them. But, like, when I'm going, like, people want me to do cooking classes, and they want me to do all this cooking in front of them, and I'm realizing it really causes me a lot of stress, and I don't love it, and it doesn't give me joy. I have so much anxiety. I wake up in the middle of the night before the class, wondering. I don't.Stephanie [00:22:36]:I'm not a professionally trained cook. I'm not a chef. I didn't go to cooking school. So I feel like people are going to be looking to me for answers to things that I have no business giving. I have so much impostor syndrome around the actual cooking, and yet I have this whole life that's building up around this being a cook. Do you have any of that?Emily Maxson [00:22:58]:Definitely. I have the same thing. I don't. I get nervous. I get anxious about Cooking in front of people. Even when I'm on TV shows where it is just a couple cameras, I still am. I still get nervous, and I think it is that pressure. You want to give people the right information.Emily Maxson [00:23:16]:And I did go to culinary school. It was a long, long time ago, and I still have imposter syndrome. Like, what do I know? Yeah, but. But this is how I do it. And you share it with people and. But I do. I get that as well.Stephanie [00:23:30]:Yeah. And then people will be like, well, I know I have terrible knife skills. Do you have good knife skills?Emily Maxson [00:23:35]:I don't think so. I mean, I know what to do. I mean, sometimes I look at the pictures of my chopped up cilantro, and I'm like, ooh, a chef would look at that and say, that's not so good.Stephanie [00:23:45]:Yeah. And, like, you know when you're making, like, a mirepoix, and it's all like, my carrots are 16 different sizes instead of just, like, unifor and batons. Right. So I took. I actually took a class, and I did learn a lot, but I'm finding now that I'm not good at staying with it or practicing it because it requires, like, practice. Right. And if you were in a classroom setting or being judged on it, you would keep going. And now I'm just like, oh, I know I'm supposed to hold my hand this way, but I really got to get these carrots chopped.Emily Maxson [00:24:17]:Exactly. Yeah.Stephanie [00:24:19]:So it's kind of funny. Are there people that inspire you that are in the cookbook or the cooking space?Emily Maxson [00:24:27]:Oh, that's a great question. I mean, there's a lot of great cookbook authors out there.Stephanie [00:24:33]:You.Emily Maxson [00:24:33]:You're an excellent author. I love your book. I ordered your second one. I'm excited to get that. I mean, I remember early on, early in my culinary career, I just had so much respect for Jamie Oliver, the Naked Chef, because he was just so different than everybody else. And I still have a lot of respect for him. And he's put out a ton of.Stephanie [00:25:03]:And he's changing too, which I also love. Like, you know, he went from. He's just. He's evolved, I think, as a chef, and he's really gotten more to the space where I think he's feeling the most comfortable in his skin, too, in his own kitchen, cooking for his own family. He's a very rustic cook, actually, versus, like, when you see him doing more of the chefy things that he started with. I just. I really like him too, and I like how much he simplifies. Things.Emily Maxson [00:25:33]:Yeah, he's insanely talented, but he brings it down to our level and I appreciate that. It's, it's. He. He's very approachable and just real. So, yeah, I really like him a lot. He's good. And Danielle Walker, who wrote Against All Grain, she has, I don't know, maybe five books out now. She was.Emily Maxson [00:25:54]:Her first book, I remember getting that. And I had done the specific carbohydrate diet and was writing my own recipes and doing some blogging, and that was the first book that I was like, you know what? I could do this. And so I think she's been inspiring to me because a similar health journey and did it. And I was the one person who I was like, okay, I think I can do this.Stephanie [00:26:16]:So you know what would be cool? Not that you need more ideas, but I'm going to give you one because that's how I think it would. Like there. There's a woman, her name's Carolyn Chambers, and she's a cookbook writer and she's a family cook. We'll say, like, lots of variety. And the thing that she does that really resonates with people is she has all the substitutions in a recipe. So, like, she'll make a rice salad, but she'll give you all the different grains you could substitute for the rice. And if you can't have rice vinegar, there's the five other vinegars you could use. One thing that would be cool, that I would love to see is if you, like, took a recipe that you liked and you made it so that it could be healthier or in a way that more people could enjoy it.Stephanie [00:27:00]:So, like, my recipe book, for instance, is not at all diet, not at all. It's. It's whole, it's regular ingredients, it's not weird stuff. But, like, I think that could be a real interesting thing to follow for you.Emily Maxson [00:27:16]:I have done that with some recipes. Like in my Real food, every day, I have my strawberry shortcake recipe, which is grain free, which I loved growing up. My mom would make the Bisquick. Yes, Strawberry shortcakes, and I loved. It was the perfect balance of sweet and savory. It's a little salty. And so I wanted to re. I mean, that was a recipe I did multiple times to try to recreate that, so things like that.Emily Maxson [00:27:41]:But I love your idea. I could just cook through a book and try to do a version that would fit the different dietary guidelines.Stephanie [00:27:49]:Yeah. Or even just picking different recipes from different books and like filming that, like here's because when you have a cookbook that you like or when you're looking for inspiration, you probably pull out this recipe and you look at it and you think, oh, I have these six things. I don't have these three. You know, and especially I think about this because I'm at the cabin a lot, and I. It's 20 minutes to get to a store and a boat ride and a car ride, and it's complicated. So I will want to make something, but I'll have to really improvise a lot of times on the exact ingredients and figure out how I'm going to get it all to go. So I think that could be really interesting and also educational for people that are on a dietary journey, that maybe it's new for them and they do know some cooking, but they haven't cooked in the way that is maybe more helpful for them. Yeah, this is a weird thought, too, but I've been spending a lot of time at the cabin, and there's all these people that come and go and they bring all their groceries and then they leave.Stephanie [00:28:49]:And I keep looking at this refrigerator full of food, and I, I, I feel like, oh, I'm gonna have to make dinner here now for the rest of us that are left, but there's not, like, food you can eat. Like, it's so much like processed food and cheese spreads and salsas and condiments and breads that, like, there's just so much food that I actually wouldn't probably eat. And it's fascinating to me how people grocery shop.Emily Maxson [00:29:19]:Yeah. And I suppose too, if they're coming to your cabin as a guest, they're on vacation, so they're eating maybe more treats or processed foods that they eat on a regular basis. So it's their snacks and things like that.Stephanie [00:29:34]:Yes, that's like, what I'm left with. And I'm like, oh, okay, now I have to make a meal. It's a Sunday night. Which is why we make a lot of pizza, because we're using up all those dribs and drabs. And I hate to waste things. So, like, sometimes I have this horrible salsa that tastes like just a sugary mess. I'm like, what am I going to do with this? And I've got tons of vegetables in the garden. I was like, well, I could probably use a cup of it to make a soup.Stephanie [00:29:59]:And if I fortified it enough with vegetables and broth and it wouldn't be so terrible to have this sort of super sweet base. But yeah, that's my life.Emily Maxson [00:30:16]:I like your soup idea. That's a great way to use up the salsa.Stephanie [00:30:20]:All right, so where can people follow you? And how can they get the book?Emily Maxson [00:30:24]:Okay, my website, emily'sfreshkitchen.com the book is on Amazon. It will be in local stores. Five Swans, Gray and Excelsior. The Fox and Pantry, Golden Fig. Yes. So I love it.Stephanie [00:30:42]:Well, thanks for spending time with me. Emily and I will see you around. And maybe we'll do a taste bud episode together. You never know.Emily Maxson [00:30:49]:I'd love it. Thank you. Always good to see you.Stephanie [00:30:51]:Yeah, same. We'll talk soon. Thanks.Emily Maxson [00:30:54]:Bye. Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. 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

Milos Forman ya se inventó que Salieri mató a Mozart, así que preparáos para un remake de la misma mentira.-CINE: Send help, Remain, Karmadonna-SECUELAS: Predator: Bad Lands, Amadeus-SERIES: A knight of the seven kingdoms, Down Cemetery Road, Stranger Things, Invencible, Wonder WomanY os recuerdo que este viernes tenéis una nueva entrega de EXCELSIOR, mi podcast de literatura y cómics, cortesía de LETRAS AL MARGEN (podéis seguirnos en Instagram, TikTok y YouTube). Esta semana os hablo de: ARTHUR C. CLARKE.Podéis contactar conmigo en X (@antoniorentero)

It's six of the best on the pod this week as the Victorian crew of Mark Ivkovic, Lachie Flannigan and Josh Parish join forces with From The Gantry's Alex Molchanoff, Nick Kutnjack and Will Konstandinidis to review a spectacular start to the Australian Championship. We start at Lakeside as two screamers from Sydney Olympic were not enough for a point against South Melbourne. Has Sinisa channeled Esteban Quintas by going back to the long throw? And why are Labinot Haliti's side not as strong as they look on paper?There's a moment of footballing karma as Bayswater level it late against Sydney Utd, dream debuts for Wollongong's J-League veteran and Avondale's A-League legend, and deja vu for the Preston Lions.Plus, Marconi are left to rue their missed opportunities, APIA's subs make the difference in South Australia, and Excelsior lay claim to the 'box office' tag.The NPL Victoria Podcast is brought to you in 2025 by Melville Bodyworks, located at 106 Melville Rd Brunswick West. For all your panel beating and smash repairs, give them a call on 8378-5555, or visit melvillebodyworks.com.au - and let them know we sent you!We're also excited to announce that Content Hype are supporting the show!From website management and club newsletters, to matchday photography, videography and social media, Content Hype will tailor a package that suits your club's needs.Visit contenthype.com.au to find out how we can help you raise your game.Enjoying the show? Keep in touch via our socials!➤ Twitter: @NPLVicPod➤ Instagram: @NPLVictoriaPod➤ Pester Nick here : @NickDurbano_➤ Tell Lachie he's wrong here: @lachieflannigan➤ Direct hate mail to Josh here: @joshparish_➤ Keep up with Ivka's transfer scoops here: @mivkaa

In aflevering 11 van de PZC Voetbal Podcast is Kloetinge-trainer Rogier Veenstra te gast. PZC-journalist Jan Dagevos en presentator Juriën Dam zijn de andere mannen aan tafel. ,,In de laatste twintig jaar is er geen voetbal gespeeld zoals afgelopen zaterdag op de Zeeuwse velden.”Bij die uitspraak doelt Dagevos op de wedstrijd van Hoek tegen koploper HHC Hardenberg. En natuurlijk staat ook de derby Kloetinge-Goes centraal. Voor de winnende Kloetinge-trainer was het niet enkel genieten geblazen. Zo kon hij moeilijk contact maken met een van zijn spelers - hij maakte zelfs contact met diens broer - en zag hij met Koen Plank ook nog een speler geblesseerd afhaken. ,,Koen heeft zelfs zijn vakantie moeten afzeggen”, vertelt Veenstra. Met Veenstra gaat het uiteraard over de keeperskwestie, maar ook over de persoon die veel invloed heeft op zijn trainingen. Ook vertelt hij wat hij vindt van de Instragrampagina die de spelers van Kloetinge 1 in het leven hebben geroepen. Gianni Tiebosch is daar de grote inspirator achter en Veenstra is onder de indruk wat de Brabander er allemaal voor over heeft om te kunnen presteren.” Ook over zijn ervaringen in het profwereldje vertelt hij uitgebreid. Zo kwam hij er na een maand al achter dat zijn werk bij Excelsior hem niet helemaal lag en vertelt hij welke termen hij allemaal meeneemt uit zijn jaartje Feyenoord. Na een vast contract bij Feyenoord te hebben geweigerd stond deze zomer ook Ajax plots voor hem op de stoep. Waarom kregen ook de Amsterdammers nul op het rekest? Verder gaat het nog over het Kustmarathon-team van Serooskerke 6 en de nul wedstrijden die Nieuwland 2 al speelde.Support the show: https://krant.nl/See omnystudio.com/listener for privacy information.

Welcome to this Inwood Art Works On Air podcast artist spotlight episode featuring local filmmaker and musician, Steven Mallorca. As a director, editor, and director of photographer, Steven Mallorca has produced a large body of work that spans across narrative, documentary, commercial, and music video film fronts. Steve co-directed, edited and shot A Peloton of One which won the 2020 Greenwich International Film Festival Audience Award, and served as the Director of Photography and Editor of the 2015 ESPN documentary, The Lost Trophy. His directorial feature debut, Slow Jam King, was hailed by the New York Times as “Do it yourself filmmaking at its purest… with spirited characters and high levels of comic energy” and won Asian Cinevision's Emerging Director Award. Steve is also the series editor for San Francisco Opera's 2022 Webby Award-winning documentary series, In Song, as well as Cleveland Orchestra's performance and documentary series, In Focus. He is also an independent musician, and in December 2022, he released his 3rd album under the moniker Sulu and Excelsior, “So Ends the Honeymoon,” to critical acclaim.

Now and then Good Times Serendipity is all around. Of course the 10-point deduction episode falls on the 10th day of the 10th month of the year.In our first ever middle part, we spend a bit of time on the fallout from the deduction, the vociferous protests at Goodison for the ultimately deflating United game, and credit Sean Dyche and the players (and his starff) for responding by leading Everton into their best run of form in a few years.This episode is in association with The Excelsior. Thanks to Sean Ponzini, Gary Lunt and Niall O'Donnell for their contributions. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Has it really been five years already? Well it has been for our favorite quartet of superheroes! Of course, a lot can change in that time. An unstable lab-brat can become an interstellar savior, a misplaced barbarian can be burdened with responsibility, a guilt-ridden genius can take the reins of leadership, and a future-haunted sidekick can do her best to leave that life behind. And we can take some of our favorite characters and play them in a whole different system! What happens when the former New Wave have to step up to the plate and become Halcyon City's all-star superhero team? Listen on and find out! Excelsior! Music by Perennial Sounds LLC

¿Qué nos estará ocultando Spielberg que aún no se sabe prácticamente nada sobre su próxima película que se estrenará el 12 de junio de 2026?-CINE: Expediente Vallecas, Esa cosa con alas, Good FortuneY os recuerdo que este viernes tenéis una nueva entrega de EXCELSIOR, mi podcast de literatura y cómics, cortesía de LETRAS AL MARGEN (podéis seguirnos en Instagram, TikTok y YouTube). Esta semana os hablo de: RAY BRADBURY.Podéis contactar conmigo en X (@antoniorentero)

In de Zitterd Allein Podcast praten we je bij over alles rondom Fortuna Sittard. Deze week bespreken Mike, Paul, Danny en Gaston de nieuwe thuiszege en kijken ze vooruit naar Excelsior away. Te beluisteren via: https://podcasts.apple.com/nl/podcast/zitterd-allein-podcast/id1494220016 https://open.spotify.com/show/3kUuoS7ks5WfjLL2NHZ9Qq

Welcome Back to Make Mine Multiversity: A Marvel Podcast! Each episode we'll be looking at Marvel books, old and new! We discuss fun Marvel comics, Marvel news, Marvel history and, now, are putting the "mine" back into Make Mine Multiversity. Make Mine Multiversity was a twice-monthly podcast that premiered on the first and third Friday of every month. Now we're shooting for monthly every fourth Friday (though we may skip October.)We've got a new format to go with the new schedule! Each month, Elias will be talking with a guest about a Marvel comic that's memorable to them. Sometimes this will be personally meaningful, sometimes it'll be "I read this a few months ago and its still sticking around." I'm excited to see where it leads.This month we're kicking it old school to welcome back Jaina and Kevin to discuss everyone's favorite despot (this feels way too glib for the moment) teaming up with everyone's favorite asshole doctor in the Marvel graphic novel "Doctor Strange and Doctor Doom: Triumph and Torment." We go to hell, learn about how Doom got his mask, and figure out how Strange got his Sorcerer Supreme on.Next time: It's a surprise! (Meaning I'll probably edit this once an episode is scheduled and I know which book we're doing.)Elias can be found writing here at eliasrwrites.ghost.io. Kevin and Jaina are ghosts in the wind and all the better for it. Our theme music is “Excelsior” by Carol Romo and our audio editor is me, Elias. If the episode is too quiet, blame him.The show is available on Apple Podcasts, Spotify, (Stitcher is apparently dead and buried) and other places so please subscribe!

Ghostbusters Effects Legend Stuart Ziff -Full Interview!#ghostbusters #starwars #moviesIn this week's all-new episode of Yes Have Some Podcast, we're diving headfirst into the multiverse of mixed feelings.With Avengers: Doomsday officially wrapped, we're unpacking our hopes, fears, and total confusion about where the MCU is headed next. Is this the start of a comeback… or the final nail in the Infinity Saga's cinematic coffin?Plus, in some news straight out of a sci-fi horror flick, Marvel has announced a Stan Lee AI hologram that may be making future appearances. We break down why this feels weird, possibly unethical, and definitely not Excelsior.And for a bit of spooky season flavor, we react to Stephen King's favorite movies—some picks are iconic, others will totally surprise you.Don't forget to like, comment, and subscribe for more weekly episodes of YHS!

In de FC Afkicken Daily van maandag 20 september bespreken Mart ten Have, Jean-Paul Rison en Kenneth Lentze het laatste voetbalnieuws! Met vandaag een bomvol Eredivisieweekend! Feyenoord won de moeilijke uitwedstrijd in Groningen, Ajax ging onder een fluitconcert het veld af, PSV won van Excelsior, Heracles heeft de eerste overwinning binnen en Telstar wint voor het eerst sinds de terugkeer in Velsen-Zuid!(00:00) - Intro(01:55) - FC Groningen - Feyenoord(09:27) - CVHJ(11:21) - Ajax - NAC Breda(18:49) - Excelsior - PSV(23:34) - De subtopper NEC-AZ(31:00) - Heracles van de nul af(33:30) - Twente wint nog een keer(35:50) - FC Utrecht - Heerenveen(38:20) - Rondje onderste ploegenMeespelen met Coach van het Jaar?https://www.coachvanhetjaar.nl/sublea...Mis niks met ESPN compleet!https://campagne.espn.nl/abonneren?ut...Zie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

In de nieuwe aflevering van VI ZSM blikken Lentin Goodijk en Jarno Verweij uitgebreid terug op de wedstrijd van Ajax in eigen huis tegen NAC Breda. Ook het duel van PSV op bezoek bij Excelsior komt aan bod. See omnystudio.com/listener for privacy information.

Aflevering 9 van ons nieuwe seizoen en hoewel de meeste dromen bedrog zijn, blijkt er wel degelijk een grote groep mensen te zijn die droomt over het uitdelen van een flinke tik, die echter vrijwel nooit aankomt. Verhaar en Vriends blijken niet de enige en na een stukje psycho-analyse van de bovenste plank zijn we eruit: een gevoel van onmacht en frustratie is het probleem.Om maar door te pakken met beschouwingen op het leven kijken we naar wat er de afgelopen 10 jaar is veranderd op het trainingveld, in de kleedkamer en op andere gebieden. Ooit van bijlopen gehoord?We hossen nog even verder: over juichen met trainers bijvoorbeeld, en zo ben je alweer bij de aanraders. Veel luisterplezier!ESPN CompleetMis niks van het voetbalweekend met een abonnement op ESPN Compleet: https://campagne.espn.nl/abonneren?utm_campaign=corZo kun je dit weekend genieten van FC Groningen-Feyenoord! (en natuurlijk Excelsior-PSVAfsluitende nummerLord Huron - When the night is overAanradersVriends: De documentaire The Bibi FilesVerhaar: De NPO-serie Flikken RotterdamFockert: Het concert van Lord HuronVolg ons op Instagram: @corpotcastVolg onze Spotify-lijst: Cor Potcast Elftal van de MaandZie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

It's a Good Times first as we embark on a three-parter, as warranted in a season that delivers two points deductions, the death of the chairman, a doomed takeover, and an actual derby win (in front of fans and everything.) Some important questions are posed here in part one. The main one: is Kevin Thelwell really trying to spell out DYCHE with the initials of his summer signings? This episode is in association with The Excelsior. Our next Good Times Pub Quiz takes place there on 23 October 2025. Thanks to Sean Ponzini and Gary Lunt for their contributions. UTFT. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Rubrique:nouvelles Auteur: jacques-cesanne Lecture: Daniel LuttringerDurée: 06min Fichier: 4 Mo Résumé du livre audio: Une nouvelle historico-galante parue dans Excelsior le 14 mars 1919. Cet enregistrement est mis à disposition sous un contrat Creative Commons.

Over Ajax, de horrorblessure van Van Bommel en alle andere problemen die we ineens hebben. Gelukkig mogen we nu tegen Excelsior. Hoe nu verder?

Avengers: Doomsday Wraps Filming & Stan Lee Holograms are Here - YHS Podcast#marvel #avengers #avengersdoomsday In this week's all-new episode of Yes Have Some Podcast, we're diving headfirst into the multiverse of mixed feelings.With Avengers: Doomsday officially wrapped, we're unpacking our hopes, fears, and total confusion about where the MCU is headed next. Is this the start of a comeback… or the final nail in the Infinity Saga's cinematic coffin?Plus, in some news straight out of a sci-fi horror flick, Marvel has announced a Stan Lee AI hologram that may be making future appearances. We break down why this feels weird, possibly unethical, and definitely not Excelsior.And for a bit of spooky season flavor, we react to Stephen King's favorite movies—some picks are iconic, others will totally surprise you.Don't forget to like, comment, and subscribe for more weekly episodes of YHS!

Er is deze week een hoop te bespreken. Vriends heeft zichzelf een heus Australisch accent aangemeten en laten we in godsnaam hopen dat de mannen nooit in een gevecht terechtkomen. Twee van de drie kunnen niet uitdelen en eveneens twee van de drie kunnen een 100 procent sprint niet meer aan. Ken toch lastig worden dan. Verhaar heeft een prachtige analyse over Troy Parrot en Kees Smit, maar de held van de aflevering is toch de luisteraar die een poging doet voor Voetbalverhaaltje van de Eeuw. Veel luisterplezier!ESPN CompleetMis niks van het voetbalweekend met een abonnement op ESPN Compleet: https://campagne.espn.nl/abonneren?utm_campaign=corZo kun je dit weekend genieten van Super Sunday! Tune in!Afsluitende nummerBen Howard - End of the AffairAanradersVriends: Het optreden van Ben HowardVerhaar: Bezoek de EuromastFockert: Het boek Wij zijn de wereld van Jostein GaarderVolg ons op Instagram: @corpotcastVolg onze Spotify-lijst: Cor Potcast Elftal van de MaandZie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

Rubrique:nouvelles Auteur: horace-van-offel Lecture: Daniel LuttringerDurée: 08min Fichier: 5 Mo Résumé du livre audio: Une nouvelle philosophique parue dans Excelsior le 7 avril 1919. Cet enregistrement est mis à disposition sous un contrat Creative Commons.

Rubrique:nouvelles Auteur: adrien-vely Lecture: Daniel LuttringerDurée: 06min Fichier: 4 Mo Résumé du livre audio: Adrien Vely - "La Feuille Verte", in Excelsior le 2 décembre 1922. Cet enregistrement est mis à disposition sous un contrat Creative Commons.

Wendy and Rob talk to Derek from Unmapped Brewing outside Minneapolis, MN. You can learn more about Unmappd and plan a visit (maybe for one of their charity events, maybe for their to-be-determined winter parking lot event) by visiting https://unmappedbrewing.com/ NOTE: The brewery from Strange Brew is called Elsinore, not Excelsior like Rob thought.

Een nieuwe week en wat nieuwe inzendingen voor wat prachtig voetbaljargon. Fockert kan zijn geluk niet op met het document wat ons is toegezonden. Maar, het wordt toch ook tijd om het eens te hebben over wat trends die gaande zijn in de voetballerij. Tapejes, AURA-ringen, gaten in sokken. Waarom doen we het en waar komt het vandaan? Verhaar borduurde voort op zijn puike keepersprestaties en Vriends geeft wat duiding aan de WK-kansen van Curacao en Suriname!ESPN CompleetMis niks van het voetbalweekend met een abonnement op ESPN Compleet: https://campagne.espn.nl/abonneren?utm_campaign=corZo kun je dit weekend genieten van wederom een Rotterdamse derby: Excelsior tegen Sparta Rotterdam!Afsluitende nummerGogol Bordello - Sun On My SideAanradersVriends: De documentaireserie Get Back van The BeatlesVerhaar: De NPO-documentaire Mallorca: de nacht en de nasleepFockert: De Netflix-serie Unknown Numbers: The High School CatfishVolg ons op Instagram: @corpotcastVolg onze Spotify-lijst: Cor Potcast Elftal van de MaandZie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

It's YOUR time to #EdUpPCO In this episode, YOUR guest is Priyo Chatterjee YOUR host is Amrit Ahluwalia⁠⁠, Executive Director of Continuing Studies at Western University in London, Ontario, Canada.Some key questions we tackle:·      Why is it so important for universities to be focused ondesigning cohesive and engaging learner experiences?·      What best practices can higher education leaders draw from the tech and eCommerce industries when designing great learner experiences?·      How are you and your colleagues leveraging AI tools todeliver cohesive and personalized learner experiences at scale?Listen in to #EdUp! Thank YOU so much for tuning in. Join us on the next episode for YOUR time to EdUp!Connect with YOUR EdUp Team - ⁠⁠⁠⁠Elvin Freytes⁠⁠⁠⁠ & ⁠⁠⁠⁠Dr. Joe Sallustio⁠⁠⁠⁠Join YOUR EdUp community at ⁠⁠⁠⁠The EdUp Experience⁠⁠⁠⁠!We make education YOUR business!

Rubrique:nouvelles Auteur: horace-van-offel Lecture: Daniel LuttringerDurée: 09min Fichier: 6 Mo Résumé du livre audio: Horace Van Offel - Le Loup, in Excelsior le 25 octobre 1919. Cet enregistrement est mis à disposition sous un contrat Creative Commons.

Rubrique:nouvelles Auteur: maurice-level Lecture: Daniel LuttringerDurée: 09min Fichier: 6 Mo Résumé du livre audio: Nouvelle policière parue dans Excelsior le 22 août 1919. Cet enregistrement est mis à disposition sous un contrat Creative Commons.

Jane Cunningham Croly, who wrote under the pen name Jennie June, was a journalist who advocated for equality for women. She is most well known for founding one of the earliest clubs for women in the U.S. Research: Croly, Jennie June. “Jennie June's American Cookery Book, Containing Upwards of Twelve Hundred Choice and Carefully Tested Receipts.” Excelsior. 1878. https://www.google.com/books/edition/Jennie_June_s_American_Cookery_Book_Cont/enEEAAAAYAAJ?hl=en&gbpv=0 Croly, J.C. “Sorosis: Its Origin and History.” New York. J.J. Little & Co. 1886. Accessed online: https://archive.org/details/sorosisitsorigin00crol/page/n3/mode/2up Croly, J.C. “Thrown on her own resources, or, What girls can do.” New York. T.Y. Crowell & Co. 1891. https://catalog.hathitrust.org/Record/100170730 Croly, J.C. “The history of the woman's club movement in America.” New York. H.G. Allen. 1898. https://archive.org/details/historywomanscl00clubgoog/page/n10/mode/2up “The Dickens Dinner.” Louisville Daily Courier. April 19, 1868. https://www.newspapers.com/image/119304180/?match=1&terms=%22Jennie%20June%22%20press%20club%20dickens https://web.archive.org/web/20120120014321/http://www.gfwc.org/gfwc/Jane_Cunningham_Croly.asp “Jane Cunningham Croly.” General Federation of Women’s Clubs. https://web.archive.org/web/20120120014321/http://www.gfwc.org/gfwc/Jane_Cunningham_Croly.asp “Jane Cunningham Croly.” National Women’s Hall of Fame. https://www.womenofthehall.org/inductee/jane-cunningham-croly/ “Jane Cunningham (“Jennie June”) Croly.” Ebsco. https://www.ebsco.com/research-starters/womens-studies-and-feminism/jane-cunningham-jennie-june-croly “Our Mission.” General Federation of Women’s Clubs. https://www.gfwc.org/who-we-are/ “Rockford Register (Rockford, Ill.) 1855-187?” Library of Congress. https://www.loc.gov/item/sn82014331 Morse, Caroline M., ed, and Woman’s Press Club of New York City, “Memories of Jane Cunningham Croly, ‘Jenny June,’” Produced by Ari J Joki and PG Distributed Proofreaders. Accessed online: https://www.gutenberg.org/cache/epub/12099/pg12099-images.html “The New York Sorosis.” The Charleston Daily News. Nov. 5, 1868. https://www.newspapers.com/image/87596013/?match=1&terms=sorosis Puchko, Kristy. “Journalist Jennie June Was "Having It All" in the 19th Century.” Mental Floss. April 14, 2015. https://www.mentalfloss.com/article/62964/journalist-jennie-june-was-having-it-all-19th-century “The Sorosis Lunch.” Chicago Evening Post. Sept. 28, 1868. https://www.newspapers.com/image/668238331/?match=1&terms=sorosis “Sorosis.” Leavenworth Daily Commercial. Aug. 11, 1868. https://www.newspapers.com/image/425238609/?match=1&terms=sorosis See omnystudio.com/listener for privacy information.

Cijferman Bart Frouws vertelt je wat er opvalt richting speelronde 4 van de Eredivisie! Samen met Sjoerd Keizer bespreekt hij deze keer NAC Breda, Excelsior en Fortuna Sittard. See omnystudio.com/listener for privacy information.

We didn't know it at the time, but a winter win over Man City would be our last one to date against Pep Guardiola's side, not to mention the highlight of Tom Davies, Ademola Lookman, and Ronald Koeman's Everton careers. Come the Spring, Kevin Mirallas gets dropped, Ross Barkley gets flopped, and the tricky Toffees can't be stopped (unless it's an away game). This episode is in association with The Excelsior. Thanks to Gary Lunt, Sean Ponzini and Niall O'Donnell for their contributions. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Of all the managers Everton have had, Ronald Koeman is one of them. Unlike the dour Dutchman, the co-chairs are happy to be here. It's the 24th instalment of the podcast that knows one summer holiday is enough. This episode is in association with The Excelsior. Thanks to Sean Ponzini, Gary Lunt and Niall O'Donnell for their contributions. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Welcome Back to Make Mine Multiverse City: A Marvel Podcast! Each episode we'll be looking at Marvel books, old and new! We discuss fun Marvel comics, Marvel news, Marvel history and, now, are putting the "mine" back into Make Mine Multiverse City. Make Mine Multiversity was a twice-monthly podcast that premiered on the first and third Friday of every month. Now we're shooting for monthly every fourth Friday. How's that for calling my shot?We've got a new format to go with the new schedule! Each month, Elias will be talking with a guest about a Marvel comic that's memorable to them. Sometimes this will be personally meaningful, sometimes it'll be "I read this a few months ago and it's still sticking around." I'm excited to see where it leads.This month, we're welcoming my good friend and former Chief Manager at Large (don't call him EIC) of Multiversity Comics, Brian Salvatore, to the podcast to read "Fantastic Four" #347-349, published in late 1990. It's the one about the skrulls. And the mole man. You know the one. Oh, and I think The Punisher shows up?I should also mention we totally beefed it while talking about legacy characters. How could we have left off Miles Morales?! He's the example of a legacy character with staying power (kinda. Sorta. 616 monkey-wrenches the whole thing.) In our defense...okay, there's no good defense besides "whoopsie."Next time, a couple familiar voices join us as we tie-in with "One World Under Doom" and talk "Doctor Strange and Doctor Doom: Triumph and Torment." Reading along with us? You've got options! The best one is "Doctor Strange" Epic Collection, Vol. 8: Triumph and Torment.Elias can be found writing here at eliasrwrites.ghost.io. Brian can be found on Bluesky ‪@brianneedsanap.bsky.social‬ or hosting a podcast on the Distinguished Competition, TheDC3Cast. Our theme music is “Excelsior” by Carol Romo and our audio editor is me, Elias. If the episode is too quiet, blame him.The show is available on Apple Podcasts, Spotify, (Stitcher is apparently dead and buried) and other places so please subscribe!

Continuing with The Gay Science, and beginning with book IV, "Sanctus Januarius". Here, we encounter some of the most famous aphorisms: For the New Year, Preparatory Men ("Live Dangerously!") and Excelsior. Exciting times!Episode art: View of Genoa under the Snow - Eugenio Olivari (1882-1917)

We revisit 2016/17 in this interview with renowned Toffees photographer Laura Gates and her sidekick/agent Connor Bennett.The duo discuss Bolasie, Big Ash Williams and more from Ronald Koeman's only full season in the Goodison dugout. Laura also gives us the lowdown on the formative steps in her seminal work capturing the Blues. Especially Leighton.This episode is in association with The Excelsior. Thanks to Sean Ponzini, Niall O'Donnell and Gary himself for their contributions. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Today we cover, discuss, and review the new marvel Cinematic Universe Movie: Fantastic Four, The First Steps. We break down what we liked, loved, and disliked about the film, and what we are looking forward to the most in the next phase of the Marvel Cinematic Universe. We also dive deep into some of our favorite character moments and moments that resonated with us in the film. Fury's Finest is a podcast and resource devoted to the discussion of the tabletop game ⁠⁠Marvel Crisis Protocol⁠⁠.___________________________________Fury's Finest is supported by our wonderful patrons on Patreon. If you would like to help the show go to ⁠⁠patreon.com/furysfinest⁠⁠ and pledge your support. Fury's Finest Patrons directly support the show and its growth by helping pay our monthly and annual fees, while contributing to future projects and endeavors.Fury's Finest is sponsored by Discount Games Inc, go to ⁠⁠discountgamesinc.com⁠⁠ for all of your Marvel: Crisis Protocol and miniature gaming needs.Check out our Fury's Finest apparel and merchandise on ⁠⁠TeePublic⁠⁠.___________________________________Twitch I ⁠⁠twitch.tv/furysfinest⁠⁠Twitter I ⁠⁠@FurysFinestCast⁠⁠Instagram I ⁠⁠@FurysFinest⁠⁠Facebook I ⁠⁠Fury's Finest⁠⁠YouTube I  ⁠⁠Fury's Finest⁠⁠⁠⁠Apple Podcasts⁠⁠ l⁠⁠ ⁠⁠⁠⁠Spotify⁠⁠ l⁠⁠ ⁠⁠⁠⁠Google Podcasts⁠⁠___________________________________Thanks to ⁠⁠Approaching Nirvana⁠⁠ for our music.Help spread the word of our show.  Subscribe, rate, and review!Send feedback, Marvel thoughts, and show inquires to ⁠⁠FurysFinest@gmail.com⁠⁠Fury's Finest is hosted by ⁠⁠Jesse Eakin⁠⁠ and ⁠⁠Chris Bruffett⁠⁠.Excelsior!

With ships floating, new steel being cut and Australian port bookings cancelled, we talk about DCL. May contain traces of Excelsior.

Hello again, True Believers! This week, our heroes face off against their fiercest foes yet. Excelsior!

The Fantastic Four have finally arrived in the MCU... but have they successfully arrived on the big screen? Join me and Ian Kerner as we talk about the latest iteration of Marvel's First Family! How close did the movie stick to the comics? Was this the best film version of the Fantastic Four to date? How does this tie in to the greater MCU? What the heck is 'Avengers: Doomsday'? And when might we see some of the non-Fantastic Four characters again? Excelsior! You can also subscribe to the Geekscape podcast on Spotify: ⁠⁠⁠⁠https://spoti.fi/3H27uMH⁠⁠⁠⁠ Apple Podcasts: ⁠⁠⁠⁠https://apple.co/3BVrnkW Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, we announce the Fury's Finest Painting Gallery With No Name Winter 2025 1st and 2nd place winners, and end the episode with the season announcement of the next contest. Additionally, we talk about painting technique and exceptional work done throughout the contest.Painting Gallery With No Name Gallery: ⁠⁠⁠⁠⁠here⁠⁠⁠⁠⁠Send your initial pre-painted model picture, and your 4 pictures of your completed model with your name on it to: Chris by email to furysfinest@gmail.com or on Discord to Chris Finest (StrongStyle).Fury's Finest is a podcast and resource devoted to the discussion of the tabletop game ⁠⁠⁠⁠⁠⁠Marvel Crisis Protocol⁠⁠⁠⁠⁠⁠.___________________________________Fury's Finest is supported by our wonderful patrons on Patreon. If you would like to help the show go to ⁠⁠⁠⁠⁠⁠patreon.com/furysfinest⁠⁠⁠⁠⁠⁠ and pledge your support. Fury's Finest Patrons directly support the show and its growth by helping pay our monthly and annual fees, while contributing to future projects and endeavors.Check out our Fury's Finest apparel and merchandise on ⁠⁠⁠⁠⁠⁠TeePublic⁠⁠⁠⁠⁠⁠.___________________________________Twitch I ⁠⁠⁠⁠⁠⁠twitch.tv/furysfinest⁠⁠⁠⁠⁠⁠Twitter I ⁠⁠⁠⁠⁠⁠@FurysFinestCast⁠⁠⁠⁠⁠⁠Instagram I ⁠⁠⁠⁠⁠⁠@FurysFinest⁠⁠⁠⁠⁠⁠Facebook I ⁠⁠⁠⁠⁠⁠Fury's Finest⁠⁠⁠⁠⁠⁠YouTube I  ⁠⁠⁠⁠⁠⁠Fury's Finest⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Apple Podcasts⁠⁠⁠⁠⁠⁠ l⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Spotify⁠⁠⁠⁠⁠⁠ l⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Google Podcasts⁠⁠⁠⁠⁠⁠___________________________________Thanks to ⁠⁠⁠⁠⁠⁠Approaching Nirvana⁠⁠⁠⁠⁠⁠ for our music.Help spread the word of our show.  Subscribe, rate, and review!Send feedback, Marvel thoughts, and show inquires to ⁠⁠⁠⁠⁠⁠FurysFinest@gmail.com⁠⁠⁠⁠⁠⁠Fury's Finest is hosted by ⁠⁠⁠⁠⁠⁠Jesse Eakin⁠⁠⁠⁠⁠⁠ and ⁠⁠⁠⁠⁠⁠Chris Bruffett⁠⁠⁠⁠⁠⁠.Excelsior!

Kevin Smith and Marc Bernardin fly the Excelsior faster than light into the Scum & Villainy Cantina to provide their hot takes on San Diego Comic-Con 2025 and their reactions to the latest MCU installment, FANTASTIC FOUR: FIRST STEPS! That's right, kids, they're BACK IN THE CANTINA for this and audience Q&A LIVE! Check out THAT KEVIN SMITH CLUB: https://thatkevinsmithclub.com/