Podcasts about Excelsior

In de FC Afkicken Daily van maandag 1 december bespreken Lars van Velsum, Jean-Paul Rison en Mart ten Have het laatste voetbalnieuws! Met vandaag de vuurwerkshow en bijbehorende staking bij Ajax, de overwinningen van PSV en Feyenood en de gemiste Panenka van Troy Parrott. Verder wordt er teruggeblikt op de rest van het Eredivisie weekend. Luisteren dus! (00:00) Intro(01:20) Staking Ajax – FC Groningen(11:21) Coach van het Jaar(14:00) FC Twente – AZ(19:01) PSV – FC Volendam(24:02) Telstar – Feyenoord(29:45) N.E.C. – Sparta(34:37) Go Ahead Eagles – FC Utrecht(43:06) PEC – Heerenveen(45:15) Excelsior – NAC(49:42) Fortuna – Heracles(51:42) Random blokje Coach van het JaarInschrijven voor onze FC Afkicken subleague bij Coach van het Jaar?Dat kan via: https://www.coachvanhetjaar.nl/app/ RØDEBen je zelf op zoek naar de beste podcast apparatuur voor in de studio of onderweg? Check: https://rode.com/en-nlSee omnystudio.com/listener for privacy information.

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.After taking a month off to recharge, we're back. For those who're new, each month I talk with a guest about a Marvel comic that's memorable to them. Sometimes they're personally meaningful, sometimes it's "I read this a few months ago and its still sticking around." I'm excited to see where it leads.This month I'm welcoming on our first comics professional with Jeff the Landshark co-creator Kelly Thompson. We're talking "Excalibur" (1988) #42-50. When I say these comics are bonkers, I mean it. Pure comics joy here, folks.For some bonafides, Kelly has been writing comics for the better part of a decade. Her career has taken her from "Jem and Holograms" to "Nancy Drew" and "Sabrina" to indie and creator-owned titles like "Heart in a Box" and "Black Cloak." At the Big 2, she's had a 50-issue run on "Captain Marvel," is wrapping up her "Birds of Prey" run, and crushing it with "Absolute Wonder Woman."We jump to the early 2000s with three "Punisher MAX" one-shots: "The Tyger," "The Cell," and "The End."Elias can be found writing here at eliasrwrites.ghost.io. Kelly's work can be found at your local comic book shop, on her website, or her newsletter. Our theme music is “Excelsior” by Carol Romo and our audio editor is me, Elias. If the episode is too quiet or, maybe, too loud, blame him.The show is available on Apple Podcasts, Spotify, (Stitcher is apparently dead and buried) and other places so please subscribe

Het zijn zware tijden voor iedereen die Ajax een warm hart toedraagt. In de zoektocht naar kleine lichtpuntjes, stippen we de onbevangenheid van Rayane Bounida aan. We bespreken de duels met Excelsior en Benfica, de keeperswissel en de zoektocht naar een nieuwe technisch directeur. Daarnaast is het precies dertig jaar geleden dat Ajax de wereldbeker won. Lekker luisteren, gewoon doen!Volg ons ook op Instagram en TikTok!Maak jouw opstelling in de Ajax Life-app.Krijg 20% korting bij House of Marley met code ajaxlife20

Na twee verliespartijen lijkt er toch weer een beetje voorzichtig optimisme te zijn bij Jan, Wessel en Bart. We moeten ons ergens aan vasthouden... Itakura op 6 zag er prima uit, Bounida liet goede dingen zien tegen Benfica en er lijkt iets van organisatie terug te zijn. (00:00) Intro (02:32) Een positief gevoel na Ajax - Benfica (16:23) Blamage tegen Excelsior (23:03) Free Kian? (28:00) Leegloop in de winterperiode (37:05) Pantelic Seizoensbingo (45:28) Gevoel bij Jordi Cruyff (58:02) Wat gaat er gebeuren met Van Gaal (01:00:20) Ajax Onder 19 Petje Af De link voor onze Petje Af-pagina is: petjeaf.com/pantelicpodcastSee omnystudio.com/listener for privacy information.

Neste episódio, homenageamos Joelmir Beting, que morreu em 29 de novembro de 2012, aos 75 anos, após complicações decorrentes de um AVC hemorrágico. Você vai acompanhar o momento em que o filho Mauro Beting anuncia a morte do pai ao vivo, no Terceiro Tempo, da Rádio Bandeirantes; uma matéria especial no Jornal Primeira Hora que, a partir de entrevista a Paulo Galvão ao programa Sofá Bandeirantes, faz um balanço da vida de Joelmir; entrevistas à galera do Na Geral e a Milton Neves. A Trajetória de Joelmir BetingProfissionalmente, tudo começa em 1957, quando chega a São Paulo e logo ingressa na Rádio Pan-Americana — a atual Jovem Pan — e nos jornais O Esporte e Diário Popular. Em 1961, cria a placa em homenagem a um gol de Pelé e assim se torna responsável pela inspiração da expressão “gol de placa”. Décadas depois, Pelé devolve a placa para Joelmir com outra homenagem: “Do autor do gol de placa ao autor da placa do gol.” Joelmir troca o Esporte pela Economia depois de uma partida entre Palmeiras e Corinthians, em que não se limita ao papel de comentarista e faz desaforos aos torcedores adversários. Em 1970, lança uma coluna diária na Folha e, depois em O Globo. Paralelamente, Joelmir segue no rádio e, em 1975, chega ao telejornalismo como âncora da Bandeirantes, onde permanece até 1985. Neste período tem uma primeira passagem marcante, a partir de abril de 78, na bancada do Jornal Gente, ao lado de José Paulo de Andrade e Salomão Ésper. Em 85, na Globo, assume colunas no Fantástico e no Jornal Nacional e participações na Excelsior, CBN, GloboNews. Fica no grupo da Família Marinho até 2003, quando retorna ao Grupo Bandeirantes, onde segue como comentarista e âncora por quase uma década.Ao longo da carreira, colecionou prêmios. O Comunique-se, por exemplo, levou quatro vezes. Em 2001, venceu o Grande Prêmio Instituto Ayrton Senna de Jornalismo.CAPÍTULOS:00:00 Abertura e importância de Joelmir Beting para popularizar a editoria de economia no jornalismo brasileiro02:15 Mauro Beting participa do podcast Pod Pai, Pod Filho e revela a Téo José e Alê os bastidores do programa Terceiro Tempo, em que noticia a morte do pai Joelmir Beting05:51 Mauro Beting comunica a morte do pai, Joelmir, ao vivo, no programa Terceiro Tempo, da Rádio Bandeirantes13:06 Matéria especial destaca trajetória profissional de Joelmir Beting13:50 Ao testemunhar uma jogada brilhante de Pelé no Marcanã, em 5 de março de 1961, Joelmir Beting tem a ideia de criar uma placa de bronze para registrar esse momento14:41 Joelmir Beting conta o motivo que o levou a abandonar a crônica esportiva, após um jogo entre Palmeiras e Corinthians, no Pacaembu. Ele quase foi linchado pela torcida corintiana, depois de fazer provocações quando o Palmeiras fez gol na partida15:39 Em 1962, começa a atuar no jornalismo econômico. Em 68, em coluna diária na Folha, passa a traduzir a economia para que todos entendessem17:50 Em comentário econômico no programa Perspectiva, em março de 79, Joelmir Beting aponta a necessidade de se diversificar as alternativas energéticas, diante da escassez de petróleo19:03 Joelmir como mediador de debates na TV Bandeirantes22:25 Abertura do programa Jornal Gente no dia da morte de Joelmir Beting. Os colegas José Paulo de Andrade, Salomão Ésper e Rafael Colombo relembram a importância do jornalista que popularizou a economia27:12 No dia 1º de dezembro de 2012, no quadro Interferência, do programa "Você é Curioso?", Marcelo Abud destaca o humor de Joelmir Beting, com um momento delicioso em que ele invade o programa Na Geral, que está completando 25 anos no ar e atualmente é apresentado na rádio Tropical FM33:52 Milton Neves entrevista Joelmir Beting em 8 de agosto de 2010. Eles conversam sobre a importância de padre Donizetti Tavares de Lima, que foi o mentor do jornalista ainda durante a infância em Tambaú70:24 Carlos Nascimento fala sobre idoneidade deJoelmir Beting

De hacer que 9 millones de dólares luzcan en pantalla como cuatro veces más... a rodar una película X. El director de "El brutalista" sorprende con su próximo proyecto.-CINE-SECUELAS: Moana-CÓMICS-ADAPTACIONES: Return to SIlent HillY 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: ASIMOV DIVULGADOR DE LA HISTORIA.Podéis contactar conmigo en X (@antoniorentero)

FCA Shorts is terug! Elke werkdag duiken we in bijzonder mooi, droevig of misschien wel vergeten voetbalverhaal. Want we hebben het in de Daily te weinig over alle mooie verhalen en momenten die deze fantastische sport heeft voortgebracht. “Te Wierik glijdt weg en Kuyt kan het al heel snel doen, en doet het! Kuyt doet het!” Het zijn de befaamde woorden van commentator Vincent Schildkamp. Feyenoord wint na achttien jaar weer de titel. Een week eerder beleefde Feyenoord nog een demasqué tegen Excelsior. Kuyt die door trainer Giovanni van Bronckhorst die wedstrijd aan de kant werd gehouden, moest tegen Heracles de hoofdrolspeler worden. Als aanvoerder liep hij als eerste een kolkende Kuip binnen en wat er toen gebeurde, dat had hij in zijn stoutste dromen niet kunnen dromen. We nemen je mee in het gevoel van de kampioenswedstrijd van Feyenoord in 2017.See omnystudio.com/listener for privacy information.

Vianey Esquinca, Periodista y columnista de Excelsior

In een nieuwe aflevering van de voetbalpodcast Kick-off blikken Valentijn Driessen, Mike Verweij en Hein Keijser terug op het afgelopen voetbalweekend. Moet er een crisis worden uitgeroepen bij Feyenoord? De ploeg van Robin van Persie wist niet te winnen van een sterk spelend NEC, ondanks het tegenvallende resultaat is het voorlopig relatief rustig in De Kuip. Bij Ajax is een nieuw dieptepunt bereikt stelt Valentijn Driessen. Het verlies tegen Excelsior was een blamage voor de Amsterdammers. Hoe krijgt Fred Grim het op de rit? En moet Remko Pasveer voor zijn basisplek vrezen? En: sambavoetbal in Heerenveen, Liverpool gaat terugslaan tegen PSV en Hendrie Krüzen zorgt voor een ommekeer bij Heracles. See omnystudio.com/listener for privacy information.

PSV stond een paar weken geleden drie punten achter op Feyenoord, maar de ploeg van Peter Bosz staat inmiddels zes punten los. De ploeg van Robin van Persie verloor vier van de laatste vijf wedstrijden. En dan verandert ook in de Kuip het sentiment. Net als in Amsterdam, waar Ajax voor het eerst in de geschiedenis verloor van Excelsior. Hoe moet het daar verder? In de AD Voetbalpodcast bespreken Etienne Verhoeff en Mikos Gouka de speelronde in de Eredivisie. Daarnaast is de vraag of Arne Slot de kerst haalt bij Liverpool en weer gedoe met fans van ADO Den Haag. Hoe moet dat volgend seizoen in de Eredivisie? Beluister de hele AD Voetbalpodcast nu via AD.nl, de AD App of jouw favoriete podcastplatform. Bestel het boek De vraag van Vandaag hier: https://webwinkel.ad.nl/product/de-vraag-van-vandaagSupport the show: https://krant.nl/See omnystudio.com/listener for privacy information.

In de FC Afkicken Daily van maandag 24 november bespreken Bart Obbink, Jean-Paul Rison en Mart ten Have het afgelopen Eredivisieweekend! En het was ons er eentje! Is het (mini-)crisis bij Feyenoord na de goals van Shiogai? Ajax zit in ieder geval nog diep in crisis na het verlies tegen Excelsior, PSV loopt uit, wereldgoals bij een swingend Heerenveen en nog veel meer!(00:00) Intro(02:02) Feyenoord – N.E.C.(13:00) Ajax – Excelsior(25:23) Coach van het Jaar(28:20) NAC – PSV(34:00) sc Heerenveen – AZ(40:55) RØDE(41:26) Heracles – Go Ahead Eagles(47:42) FC Groningen – PEC(48:55) Telstar – FC Utrecht(52:28) Sparta – Fortuna(54:20) FC Volendam – FC Twente Coach van het JaarInschrijven voor onze FC Afkicken subleague bij Coach van het Jaar?Dat kan via: https://www.coachvanhetjaar.nl/app/ RØDEBen je zelf op zoek naar de beste podcast apparatuur voor in de studio of onderweg? Check: https://rode.com/en-nl See omnystudio.com/listener for privacy information.

Vandaag in de studio: Suse van Kleef, Danielle Kliwon, Michel Doodeman en Hugo Borst. Deze onderwerpen passeren: van Gaal moet stoppen bij Ajax, Van Persie is boos op Hadj Moussa en Danielle zag een Weghorst/Messi sjaal in Madrid. Deze podcast wordt mogelijk gemaakt door Staatsloterij. Bekijk de podcast ook op ons YouTube-kanaal.

Ajax heeft ook zijn tweede wedstrijd onder trainer ad interim Fred Grim verloren. Het thuisduel tegen Excelsior (1-2) was een nieuw dieptepunt. In Ajaxpodcast Branie wordt nagepraat over de wedstrijd, maar is er ook een boek te bespreken. Vragen? Mail naar: Branie@parool.nl Meer lezen: Parooljournalisten over hun boek Het Ajax-DNA: ‘We hebben zo veel mensen gesproken die het allemaal maar normaal vonden wat daar gebeurt’ Gemaakt door:Presentator: Menno PotGasten: Daan Sutorius, Jop van Kempen, Bas SoetenhorstMontage: Tiemen HagemanProductie: Verena VerhoevenMuziek: Kloaq Audio DesignSee omnystudio.com/listener for privacy information.

Aflevering 185 – Met Dat Team De PodcastDylan is eindelijk terug! We bespreken hoe Curaçao geschiedenis schrijft door zich voor het eerst te plaatsen voor het WK voetbal en kan Suriname ze volgen?In de Eredivisie zorgt NEC voor een enorme stunt door in De Kuip Feyenoord met 2-4 te verslaan, terwijl Ajax zich opnieuw blamert met een nederlaag tegen Excelsior in de Arena.De grote vraag blijft: wat moet er gebeuren om Ajax weer op de rails te krijgen?

Vaker gezegd, maar nu helemaal: bomvolle show! We bespreken de historische zege van Excelsior op een verlamd Ajax en de doelpuntrijke stunt van NEC in De Kuip. Ook hebben we het over de galavoorstelling van sc Heerenveen tegen AZ, aan de hand van Joris van Overeem met een fraaie snor. Met Jop van Kempen (Het Parool) bellen we over ‘Het Ajax DNA’, het onthullende boek dat hij samen met Bas Soetenhorst schreef. Top of tobben is er met de mannen in vorm, David Neres en Noa Lang, figurant Bas Dost (of toch niet?) en een twijfelachtig eerbetoon aan Guus Til. We verwijzen ook naar deze column in het Financieel Dagblad: Comedyclub Ajax.

In de zoektocht naar een nieuwe technisch directeur valt de naam van Jordi Cruijff. Is hij de ideale kandidaat voor Ajax? Fred Grim bereidt zijn ploeg ondertussen voor op de duels met Excelsior en Benfica, met Denny Landzaat en Paul Nuijten als assistenten. Kortom, genoeg gesprekstof. Lekker luisteren, gewoon doen!Volg ons ook op Instagram en TikTok!Maak jouw opstelling in de Ajax Life-app.Krijg 20% korting bij House of Marley met code ajaxlife20

a inmortal autora de "Cumbres borrascosas" vuelve a ver su obra adaptada al cine, pero... ¿por qué nadie indica en el trailer que ella fue quien escribió la novela?-SECUELAS: Wake up, dead man-SERIES-ADAPTACIONES: Proyecto Hail Mary, Cumbres borrascosasY 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: ASIMOV DIVULGADOR.Podéis contactar conmigo en X (@antoniorentero)

You read that right folks. Today we are featuring the first ever interview with a squirrel. 4 men, 1 squirrel, coming together to bring you the biggest story of the century. We are incredibly proud of our work here and can't wait to see what kind of scientific breakthroughs come from the information in this episode. Today marks the official beginning of the Man/Squirrel alliance. Excelsior! Email us thegoodbrothersshow@gmail.com Follow us on Instagram & Facebook @thegoodbrothersshow  

Rubrique:nouvelles Auteur: pierre-valdagne Lecture: Daniel LuttringerDurée: 08min Fichier: 5 Mo Résumé du livre audio: Nouvelle parue dans Excelsior le 7 février 1921. Cet enregistrement est mis à disposition sous un contrat Creative Commons.

Gore Verbinski regresa tras años de silencio, y lo hace con una película que promete ser alocada, diferente, extraña.-CINE: Good luck, have fun, don´t die-SECUELAS: Toy Story 5 , Aída y vuelta-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: LA FUNDACIÓN DE ASIMOV.Podéis contactar conmigo en X (@antoniorentero)

In deze aflevering van de FCA Daily bespreken Lars van Velsum, Mart ten Have en Hugo Heinen het laatste voetbalnieuws! Met vandaag de topper AZ – PSV, de knappe overwinning van Go Ahead Eagles op Feyenoord en het debuut van Fred Grimterim. Verder bespreken we wie nou de nieuwe Ajax-trainer moet worden en komen alle andere Eredivisieduels voorbij! Coach van het JaarInschrijven voor onze FC Afkicken subleague bij Coach van het Jaar?Dat kan via: https://www.coachvanhetjaar.nl/app/ RØDEBen je zelf op zoek naar de beste podcast apparatuur voor in de studio of onderweg? Check: https://rode.com/en-nl Football Manager 2026Wil jij net als Bart moneyball spelen met Brentford? Order dan hier Football Manager 2026: https://www.footballmanager.com/fm2 (00:00) Intro(01:53) AZ – PSV(19:30) Coach van het Jaar(21:10) Go Ahead Eagles – Feyenoord(28:45) FC Utrecht – Ajax(35:35) N.E.C. – FC Groningen(39:51) FC Volendam – NAC(44:30) FC Twente – Telstar(45:56) Excelsior – Heracles(47:04) Fortuna – sc Heerenveen(49:45) PEC - SpartaSee omnystudio.com/listener for privacy information.

Top Toffee and Podcaster/Comic Con Host Ben Fenlon joins us to discuss some of his memories of 07/08. He and Liam discuss European nights, Leon, Lescott and Jags. There is also a chance encounter between Ben and a certain front man, as well as a bit of chat about Liam's other passion - Batman. Thanks to Sean Ponzini, Gary Lunt and Niall O'Donnell for their contributions to this episode which is brought to you in association with The Excelsior. Learn more about your ad choices. Visit podcastchoices.com/adchoices

La próxima película de Woody Allen se rodará en Madrid y llevará en su título la referencia a esta ciudad y comunidad autónoma-CINE: Nuremberg-SECUELAS: Scream 7-SERIESY 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: LOS ROBOTS DE ASIMOV.Podéis contactar conmigo en X (@antoniorentero)

Rubrique:nouvelles Auteur: pierre-valdagne Lecture: Daniel LuttringerDurée: 09min Fichier: 6 Mo Résumé du livre audio: Une nouvelle d'amour de Pierre Valdagne (1854-1937) parue dans Excelsior le 4 août 1919. Cet enregistrement est mis à disposition sous un contrat Creative Commons.

In deze aflevering bespreken Lars van Velsum, Mart ten Have en Stan Wagtman het laatste voetbalnieuws! Met vandaag onder meer de 8-2 overwinning van Heracles op PEC, Feyenoord nog steeds aan kop, Saibari naar Real Madrid en Mart kan veilig op de tribune bij NAC zitten!(00:00) Intro(02:30) Schokeffect bij Heracles(09:15) Coach van het Jaar(12:05) Feyenoord – FC Volendam(21:38) PSV – Fortuna Sittard(28:18) adidas(30:24) Ajax – sc Heerenveen(38:35) Sparta Rotterdam – AZ(42:40) FC Utrecht – N.E.C.(45:30) FC Groningen – FC Twente(46:26) NAC – Go Ahead Eagles(47:57) Telstar – Excelsior(49:22) Football Manager adidasDeze aflevering wordt gemaakt in samenwerking met adidas #yougotthis. De missie van adidas is om gelijkheid en inclusie te stimuleren door sport toegankelijk te maken voor iedereen, ook community’s die er minder mee in aanraking komen. Kijk voor meer informatie op hun website: https://www.adidas.nl/yougotthisInschrijven voor onze FC Afkicken subleague bij Coach van het Jaar?Dat kan via: https://www.coachvanhetjaar.nl/app/ RØDEBen je zelf op zoek naar de beste podcast apparatuur voor in de studio of onderweg? Check: https://rode.com/en-nlFootball Manager 2026Wil jij net als Mart ook Scarborough Athletic FC naar de Premier League leiden? Order dan hier Football Manager 2026: https://www.footballmanager.com/fm2See omnystudio.com/listener for privacy information.

In de FC Afkicken Daily van donderdag 30 oktober bespreken Lars van Velsum, Mart ten Have en Jean-Paul Rison het laatste voetbalnieuws. Met vandaag de wederopstanding van het Heracles van Hendrie Krüzen, de stunts van de amateurploegen in de KNVB Beker en de rol van de arbitrage dit bekertoernooi. Verder bespreken we de nieuwe situatie rondom Vitesse en de KNVB en de nederlaag van Arne Slot tegen Crystal Palace. Genoeg redenen om te luisteren dus! (00:00) - Intro (03:52) - Heracles - NAC (10:19) - Hoek - FC Eindhoven (14:29) - Afgekeurde goal bij RKC - Cambuur (17:10) - Quick Boys ligt er uit! (18:40) - Excelsior-derby (19:46) - Overige bekerwedstrijden (22:05) - adidas (24:10) - Vitesse moe (29:03) - Liverpool nog steeds op een losing streak adidasDeze aflevering wordt gemaakt in samenwerking met adidas #yougotthis De missie van adidas is om gelijkheid en inclusie te stimuleren door sport toegankelijk te maken voor iedereen, ook community’s die er minder mee in aanraking komen. Kijk voor meer informatie op hun website: https://www.adidas.nl/yougotthis HornbachVoor meer informatie of advies, ga naar: https://www.hornbach.nl! Heb je zelf een grappig, ontroerend of mooi klusverhaal? Mail naar mart@fcafkicken.com. RØDE Ben je zelf op zoek naar de beste podcast apparatuur voor in de studio of onderweg? Check: https://rode.com/en-nlSee omnystudio.com/listener for privacy information.

Een bekeravond in Maassluis tussen twee Excelsiors. De amateurs versloegen de profs. De wedstrijd werd gezien door Mikos Gouka, oud-speler van Excelsior Maassluis, en Etienne Verhoeff, supporter van Excelsior. De AD Voetbalpodcast komt vanaf het complex van de club. Naast dit duel bespreken ze ook de andere bekerverrassing in Hoek en de winst van Heracles bij NAC Breda. De zorgen van Slot komen aan bod na een nieuwe nederlaag woensdagavond in Engeland en de zaak tussen Vitesse en de KNVB gaat nog even door. Beluister de hele AD Voetbalpodcast nu via AD.nl, de AD App of jouw favoriete podcastplatform. Bestel het boek De vraag van Vandaag hier: https://webwinkel.ad.nl/product/de-vraag-van-vandaagSupport the show: https://krant.nl/See omnystudio.com/listener for privacy information.

In deze aflevering bespreken Lars van Velsum, Mart ten Have en Kenneth Lentze het laatste voetbalnieuws! Met vandaag het afgelopen Eredivisie-weekend! Met uiteraard de topper Feyenoord – PSV, de overwinning van Heitinga’s Ajax op FC Twente en de swingende 4-1 van AZ op FC Utrecht. Dit en nog veel meer in de Daily van 27 oktober!(00:00) Intro(01:55) Ontslag Bas Sibum bij Heracles(06:52) Feyenoord – PSV(18:36) Coach van het Jaar(20:50) FC Twente – Ajax(29:32) adidas(31:26) AZ – FC Utrecht(37:18) FC Volendam – Heracles Almelo(38:20) RØDE(39:48) Fortuna Sittard – FC Groningen(41:55) Sparta Rotterdam – Telstar(42:42) PEC – NEC(43:53) Go Ahead Eagles – Excelsior(45:18) SC Heerenveen – NAC adidasDeze aflevering wordt gemaakt in samenwerking met adidas #yougotthis De missie van adidas is om gelijkheid en inclusie te stimuleren door sport toegankelijk te maken voor iedereen, ook community’s die er minder mee in aanraking komen. Kijk voor meer informatie op hun website: https://www.adidas.nl/yougotthis RØDEBen je zelf op zoek naar de beste podcastapparatuur voor in de studio of onderweg? Check: https://rode.com/en-nl Inschrijven voor onze FC Afkicken subleague bij Coach van het Jaar? Dat kan via: https://www.coachvanhetjaar.nl/app/Volg ons ook op Twitter, Instagram en TikTok!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.

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.

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

Bienvenidos al mundo de la literatura y los cómics. Arthur C. Clarke es uno de los autores más importantes de la literatura de ciencia ficción, pero además le debemos avances tan importantes para las telecomunicaciones como el cálculo de la órbita geoestacionaria, el punto del espacio en el que un satélite orbita la Tierra manteniéndose continuamente sobre un mismo punto de su superficie Pero más allá de su labor científica y tecnológica (además de ser un gran divulgador) su trayectoria como autor de relatos y novelas nos ha legado obras como El fin de la infancia o Las fuentes del paraíso, Cita con Rama... pero por encima de todo hay una obra esencial: El centinela. Un relato que pasaría a convertirse en histórico evolucionando hasta transformarse en la novela/guión cinematográfico titulado "2001, una odisea del espacio". EXCELSIOR llega cada semana por cortesía de LETRAS AL MARGEN, donde Mónica Pelluz y Antonio Rentero os hablamos de literatura en Instagram, Tiktok y YouTube. Puedes ponerte en contacto con nosotros a través de la red social X: @antoniorentero

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

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.

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

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!

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.

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.

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/