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In the wake of the historic election results in Virginia many conservatives that I know are downhearted, disillusioned and depressed. Fingers begin to feel like pointing and to extrapolate on the old expression that “victory has many parents, but defeat is an orphan,” I'll add that defeat does seem to have many cousins telling them where they went wrong. However, not to sound like a Pollyanna but the Bill of Rights is still there, Virginia's Bill of Rights is still there and though we redouble our commitment to cover any attempt to violate the most sacred of America's codes, “shall not be infringed.” We need to know the good in the world. Today, so many of my friends are looking for positive things in the Conservative world. To reinforce the belief that the future is still filled with American Exceptionalism. It is with that in mind I share with you a conversation with two Virginian High School students boldly standing up for founding principles from their Turning Point USA chapter at Western Albemarle High School, Noah Coffin and Ollie Woodrow. Keep Up With The Daily Signal Sign up for our email newsletters: https://www.dailysignal.com/email Subscribe to our other shows: The Tony Kinnett Cast: https://megaphone.link/THEDAILYSIGNAL2284199939 The Signal Sitdown: https://megaphone.link/THEDAILYSIGNAL2026390376 Problematic Women: https://megaphone.link/THEDAILYSIGNAL7765680741 Victor Davis Hanson: https://megaphone.link/THEDAILYSIGNAL9809784327 Follow The Daily Signal: X: https://x.com/intent/user?screen_name=DailySignal Instagram: https://www.instagram.com/thedailysignal/ Facebook: https://www.facebook.com/TheDailySignalNews/ Truth Social: https://truthsocial.com/@DailySignal YouTube: https://www.youtube.com/dailysignal?sub_confirmation=1 Subscribe on your favorite podcast platform and never miss an episode. Learn more about your ad choices. Visit megaphone.fm/adchoices
In the least surprising news EVER, Prince Andrew has been stripped of his Prince title, but guess what? He must have some dirt on the royal family because they're supporting his pedo ass. We deep dive this as well as creepy David Harbour updates, Tom Brady cloning dogs, and is RL Stein writing an adult novel?! Fingers crossed!
From September, 2019: Listeners Questions: Michael and Tim answer two questions; the first from a mom whose son staples his finger and the second about a son who is rough with his cat. Learn more about your ad choices. Visit megaphone.fm/adchoices
It's Thursday, November 6th, A.D. 2025. This is The Worldview in 5 Minutes heard on 140 radio stations and at www.TheWorldview.com. I'm Adam McManus. (Adam@TheWorldview.com) By Jonathan Clark and Adam McManus Nigerian Muslims killed pastor, kidnapped 20 church members Nigerian Fulani Muslim assailants killed a pastor and nine Christians over the past week. On October 28, Muslim Fulani bandits killed Rev. Yahaya Kambasaya and kidnapped 20 of his church members in central Nigeria. In a neighboring state, militants killed nine Christians in a string of attacks between October 31 and November 3. A Christian attorney in the area told Morning Star News, “These incidents occurred even when they were preceded with an early warning alert given to relevant authorities.” Hamas returns body of American hostage Hamas, the Palestinian Muslim terrorist group, returned to Israel the body of the last American hostage it was holding in Gaza on Tuesday. Itay Chen was a 19-year-old Israeli-American soldier. He was killed and taken hostage during the Hamas attack on Israel on October 7, 2023. U.S. Secretary of State Marco Rubio posted on X, “We honor his life, mourn his loss, and stand by his family.” Muslim socialist Zohran Mamdani elected as New York City mayor In the United States, Democrats won several elections after voters went to the polls on Tuesday. Zohran Mamdani, the Democratic socialist, won the race for mayor of New York City, and gave his victory speech Tuesday night. MAMDANI: “The sun may have set over our city this evening, but as Eugene Debs once said, (cheering) ‘I can see the dawn of a better day for humanity.' (cheering) “For as long as we can remember, the working people of New York have been told by the wealthy and the well-connected that power does not belong in their hands. Fingers bruised from lifting boxes on the warehouse floor, palms calloused from delivery bike handle bars, knuckles scarred with kitchen burns. These are not hands that have been allowed to hold power. And yet, over the last 12 months, you have dared to reach for something greater. (cheering) Tonight, against all odds, we have grasped it. (cheering) The future is in our hands. (cheering) “My friends, we have toppled a political dynasty.” (cheering) He is now the first Muslim mayor of the biggest U.S. city, who beat former Democratic Governor Andrew Cuomo. NBC News reported that Zohran Mamdani got 50.4% of the vote, former Democratic Governor Andrew Cuomo got 41.6%, and Republican Curtis Sliwa got 7.1% On CNN, conservative commentator Scott Jennings explained who Eugene Debbs was whom Mamdani quoted with great admiration. JENNINGS: “He started his speech by quoting Eugene Debs, who ran for president of the United States five times as the Socialist Party of America candidate. “He went after everybody that he thinks is a problem. People who own things, people who have businesses. He said an interesting quote, ‘No problem too large for government to solve.' And so, when you think of the world that way, that every problem is something for government to do, let me just decipher this for you. “Tax increases as far as the eye can see which means the people who need to provide jobs, to the young people that you say need jobs, are going to flee as quickly as they possibly can. “He clearly sees the world in terms of the people who are oppressing you and the oppressed. And he said, ‘The oppressed are now in city hall.'” Democrat victories in other blue states There were two other notable Democratic victories. Democrat Abigail Spanberger won the race for governor of Virginia with 56.3%, becoming the first woman to do so, reported NBC News. She beat Winsome Sears, who got 43.2% of the vote, and served as the Republican Lt. Governor under the term-limited Republican Governor Glenn Youngkin. And Democrat Mikie Sherrill won the race for governor of New Jersey with 56.3% of the vote, keeping the position in the hands of Democrats, and beating Republican Jack Ciattarelli. Vice President J.D. Vance responded to the elections on X. He said there's no reason to “overreact to a couple of elections in blue states.” But he also added, “We have to do better at turning out voters than we have in the past.” Republican leaders prayed for America Republican leaders and lawmakers joined with the Family Research Council for a time of prayer last Thursday. Listen to the opening comments from Tony Perkins, the president of Family Research Council. PERKINS: “Jesus said this in Matthew chapter 18:19. “He says, ‘Again, I say to you, if two of you agree on Earth about anything they ask, it will be done for them by My Father in Heaven. For where two or three are gathered in My name, there I am among them.' “So tonight, we gather with the recognition that we need God's help. We gather in the name of Jesus to pray and ask for His hand, the Lord's hand of guidance, the Holy Spirit to lead us.” And listen to some of the closing prayer from Dr. Ben Carson, former Secretary of Housing and Urban Development. CARSON: “Lord, we come before you today to pray for our nation. You have blessed the United States with freedom and opportunity and a rich legacy of faith. Please restore the righteousness in our homes, integrity in our institutions, unity among our people. “And thank You for Your abundant blessing, Lord. You're bringing us together this evening through electronic media. But we know You're with us always. And we ask, in the name of Jesus, that you would bless us and bless this nation. Amen.” Vatican rejects Mary, mother of Jesus, as co-Redeemer On Tuesday, the Roman Catholic Church rejected Mary, the mother of Jesus, as the “co-Redeemer” of the world. The Vatican's top doctrinal office stated, “Any gaze directed at her that distracts us from Christ or that places her on the same level as the Son of God would fall outside the dynamic proper to an authentically Marian faith.” However, World Magazine notes the statement does not affirm a Protestant perspective on Mary. The Evangelical publication wrote, “Protestants believe Mary was ‘highly favored' by the Lord, but they do not believe she has an active role in the lives of believers.” 1 Timothy 2:5 says, “For there is one God and one Mediator between God and men, the Man Christ Jesus.” Construction begins on Eternal Wall of Answered Prayer And finally, constructions begins this week on what is set to be the largest Christian monument in the United Kingdom. It's called the Eternal Wall of Answered Prayer. The design for it is in the shape of an infinity loop called a Möbius strip, a surface which has neither beginning nor end. It will stand 170 feet tall and made out of one million bricks. Each brick will be linked to a story of answered prayer. Already, Christians have submitted 120,000 stories from 125 countries. Richard Gamble, the project's founder, said, “This is the moment to build a landmark of hope… a lasting testimony to the power of prayer, preserving the Christian heritage in our nation.” Close And that's The Worldview on this Thursday, November 6th, in the year of our Lord 2025. Follow us on X or subscribe for free by Spotify, Amazon Music, or by iTunes or email to our unique Christian newscast at www.TheWorldview.com. I'm Adam McManus (Adam@TheWorldview.com). Seize the day for Jesus Christ.
Drunk gym teacher. Bye bye Pizza Hut? Throwdown at the Bass Pro Shop. See omnystudio.com/listener for privacy information.
Kimchi One from Brightcore – Health Starts in the GutGet 25% Off – Use Code: LARRY at https://www.mybrightcore.com/larryOr call (888) 462-4779 for up to 50% OFF your order and Free Shipping! Watch LARRY with Larry O'Connor LIVE — Monday-Friday at 12PM Eastern on YouTube, Facebook, & Rumble! Listen to LARRY with Larry O'Connor wherever you get your podcasts! SPOTIFY: https://open.spotify.com/show/7i8F7K4fqIDmqZSIHJNhMh?si=814ce2f8478944c0&nd=1&dlsi=e799ca22e81b456f APPLE: https://podcasts.apple.com/us/podcast/larry/id1730596733 On this full episode of LARRY, we discuss the BREAKING NEWS that Nancy Pelosi's retirement announcement has sent SHOCKWAVES through Washington DC — leaving Hakeem Jeffries in a power struggle for the leadership of the Democrat Party, Senator Bernie Moreno torches a Democrat colleague — leaving her humiliated in the wake of the government shutdown, and MUCH, much more! SHOP OUR MERCH: https://store.townhallmedia.com/ BUY A LARRY MUG: https://store.townhallmedia.com/products/larry-mug Become a Townhall VIP Member today and use promo code LARRY for 50% off: https://townhall.com/subscribe?tpcc=poddescription https://townhall.com/ https://rumble.com/c/c-5769468 https://www.facebook.com/townhallcom/ https://www.instagram.com/townhallmedia/ https://twitter.com/townhallcomBecome a Townhall VIP member with promo code "LARRY": https://townhall.com/subscribeSee omnystudio.com/listener for privacy information.
Welcome back to The DC Beer Show! This episode brings some extra sparkle as our hosts sit down with special guest Dave Infante, the freshly crowned 2025 North American Guild of Beer Writers best business writing category winner.Our hosts ditch their usual "What's in your glass?" opener in favor of a midday roundup of recent brews, like Dave Infante's nonalcoholic Hoplark hop water (scored from a rare local drop), and Brandy Holder's cute little Sierra Nevada craft lager—plus plenty of shoutouts to delicious pale ales and lagers from spots like Right Proper, Eebee's, and Lost Generation, setting the stage for their much-anticipated beer share at Denizens.But the true heart of the episode is a deep dive into beer journalism, cultural critique, and some righteous ranting about The New York Times' recent craft beer op-ed. Dave Infante deconstructs the misunderstood perceptions that plague craft beer coverage, especially the tired narrative that wacky labels and IPA dominance are "killing" the scene. Instead, he brings the receipts: IPAs remain 50% of the market, breweries are constantly reinventing lagers, and American beer is arguably better than ever. The conversation is equal parts spicy and insightful, with hosts and guest alike poking fun at bygone trends (remember palate-wrecking IPAs?) and celebrating the wild diversity pouring from local taps these days.There's a strong sense of camaraderie throughout, as the group chats about women-owned breweries like Denizens and Right Proper, upcoming events for beer lovers (including the Women's Brew Culture Club), and the joys of unstructured beer shares where community and conversation rule.As the episode wraps, Dave Infante shares where to keep up with his writing on Fingers and VinePair—and both DC Beer and Dave encourage you to support good beer, honest journalism, and local community wherever you find it.Grab a cold one, celebrate the golden age of American beer, and join us for another rollicking session of The DC Beer Show—where facts, flavors, and fun go hand-in-hand! Thanks to our monthly supporters Scialdo Brian Matthew Green Jeff Lucas Micaela Carrazco Lauren Sean Moffitt Anthony Scipione johnna infanti Catherine Ramirez Kristin Adam Frank Steven Lynch Jared Prager Jeff Michael O'Connor Favio Garcia Josh Ellen Daniels Juan Deliz Mike Lastort James Wisnieski Chris Frome Sam Chip Tory Roberts Chris DeLoose Lauren Cary Clifton B Scott Pavlica Greg Antrim jeffrey garrison Joshua Learn Alexis Smith Dan Goldbeck Anthony Budny Greg Parnas Frank Chang Mikahl Tolton Kim Klyberg Chris Girardot Alyssa jeffrey katz Andrew MacWilliams Jamie Jackson Meegan Mike Rucki Jason Tucker Nick Gardner Amber Farris Sarah Ray Peter Jones Blue2026 Brad Stengel Bill and Karen Butcher Jordan Harvey Stephen Claeys Julie Verratti DFA Howie Kendrick
The Bald and the Beautiful with Trixie Mattel and Katya Zamo
Do you dream of living a life of romance, success, and not being a social disgrace as you awkwardly tap at your keyboard like a Dickensian ghost? With 3 easy payments of $99.99, you can be the proud owner of the year's hottest CD-ROM from Katya Zamo's Shift Happens Typing School. You'll go from 7 pathetic words per minute to a blistering 80+ WPM because if you don't, you will perish loveless and alone, clutching your dial-up modem like a tragic relic. Watch in awe as our pixelated virtual tutor, “Key-Stroke Katya,” screams shockingly-cruel motivational threats while you master home-row Qwerty glory. Don't be a romantic and professional failure because you're a hunt and pecker! You can either type like a demon or slowly fade into the forgotten dust of the unremarkable, where your lonely keystrokes echo into an uncaring infinity until silence finally swallows your name whole. Your home might be worth more than you think! Find out how much at https://Airbnb.com/HOST This episode is sponsored by BetterHelp. Get on your way to being your best self and give online therapy a try at https://Betterhelp.com/BALD Get your gut going and support a balanced gut microbiome with Ritual's Synbiotic+. Get early access to their Black Friday sale for 40% off your first month at https://Ritual.com/BALD Give your cat the food they deserve! For a limited time, get 60% off your first order, plus free shipping, when you head to https://Smalls.com/BALD Follow Trixie: @TrixieMattel Follow Katya: @Katya_Zamo To watch the podcast on YouTube: http://bit.ly/TrixieKatyaYT To check out our official YouTube Clips Channel: https://bit.ly/TrixieAndKatyaClipYT Don't forget to follow the podcast for free wherever you're listening or by using this link: https://bit.ly/thebaldandthebeautifulpodcast If you want to support the show, and get all the episodes ad-free go to: https://thebaldandthebeautiful.supercast.com If you like the show, telling a friend about it would be amazing! You can text, email, Tweet, or send this link to a friend: https://bit.ly/thebaldandthebeautifulpodcast To check out future Live Podcast Shows, go to: https://trixieandkatya.com/#tour To order your copy of our book, "Working Girls", go to: https://workinggirlsbook.com To check out the Trixie Motel in Palm Springs, CA: https://www.trixiemotel.com Listen Anywhere! http://bit.ly/thebaldandthebeautifulpodcast Follow Trixie: Official Website: https://www.trixiemattel.com/ TikTok: https://www.tiktok.com/@trixie Facebook: https://www.facebook.com/trixiemattel Instagram: https://www.instagram.com/trixiemattel Twitter (X): https://twitter.com/trixiemattel Follow Katya: Official Website: https://www.welovekatya.com/ TikTok: https://www.tiktok.com/@katya_zamo Facebook: https://www.facebook.com/welovekatya/ Instagram: https://www.instagram.com/katya_zamo Twitter (X): https://twitter.com/katya_zamo #TrixieMattel #KatyaZamo #BaldBeautiful Learn more about your ad choices. Visit podcastchoices.com/adchoices
Mackenzie Eddie and Scott Siepker are overthinking “6-7” and whatever it means, Daylight Saving Time and why it's dark at 5 now, and a woman who ordered medicine but received a box of fingers instead. Presented by Carbliss Premium Handcrafted Cocktails. Learn more about your ad choices. Visit megaphone.fm/adchoices
Heather Sweeney joins Let's Talk Memoir for a conversation about her quest to find out who she was apart from her life as a military wife, mining 20 years worth of journals, uncovering internal dynamics through writing, knowing where to begin a memoir, managing multiple settings with a chronological timeline, cutting redundancies, retitling a memoir late in the game, killing our darlings, writing about exes, coping strategies, reclaiming identity, being true to our own writing process, and her new memoir Camouflage: How I Emerged from the Shadows of a Military Marriage. Also in this episode: -writing when you can -the e-structure -brainstorming for titles Books mentioned in this episode: -Seven Drafts Allison K. Williams -Wild by Cheryl Strayed -On Writing by Stephen King -Bird by Bird by Anne Lammott -Big Magic by Elizabeth GIlbert -Before and After the Book Deal by Courtney Maum -The Art of Memoir by Mary Karr -The Book Bible by Sue Shapiro -A Thousand Words by Jamie Attenberg Heather Sweeney is the author of the memoir Camouflage: How I Emerged from the Shadows of a Military Marriage. She writes about divorce, life as a military spouse, parenting, and women's health, and her work has appeared in The New York Times, The Washington Post, HuffPost, TODAY.com, Newsweek, Business Insider, Good Housekeeping, Healthline, Grown and Flown, Military.com, and many others. She lives in Virginia with her boyfriend, two college-aged kids, and their geriatric Labrador retriever. Connect with Heather: Website: https://www.heatherlsweeney.com/ Instagram: https://www.instagram.com/writersweeney Threads: https://www.threads.net/@writersweeney TikTok: https://www.tiktok.com/@heathersweeneywrites Substack: https://heathersweeney.substack.com/ Amazon: http://posthill.to/B0F316HJTD Barnes & Noble: https://www.barnesandnoble.com/w/camouflage-heather-sweeney/1147211233 Bookshop: https://bookshop.org/p/books/camouflage-how-i-emerged-from-the-shadows-of-a-military-marriage-heather-sweeney/22522585 Target: https://www.target.com/p/camouflage-by-heather-sweeney-paperback/-/A-1003183204 – Ronit's writing has appeared in The Atlantic, The Rumpus, The New York Times, Poets & Writers, The Iowa Review, Hippocampus, The Washington Post, Writer's Digest, American Literary Review, and elsewhere. Her memoir WHEN SHE COMES BACK about the loss of her mother to the guru Bhagwan Shree Rajneesh and their eventual reconciliation was named Finalist in the 2021 Housatonic Awards Awards, the 2021 Indie Excellence Awards, and was a 2021 Book Riot Best True Crime Book. Her short story collection HOME IS A MADE-UP PLACE won Hidden River Arts' 2020 Eludia Award and the 2023 Page Turner Awards for Short Stories. She earned an MFA in Nonfiction Writing at Pacific University, is Creative Nonfiction Editor at The Citron Review, and teaches memoir through the University of Washington's Online Continuum Program and also independently. She launched Let's Talk Memoir in 2022, lives in Seattle with her family of people and dogs, and is at work on her next book. More about Ronit: https://ronitplank.com Subscribe to Ronit's Substack: https://substack.com/@ronitplank Follow Ronit: https://www.instagram.com/ronitplank/ https://www.facebook.com/RonitPlank https://bsky.app/profile/ronitplank.bsky.social Background photo credit: Photo by Patrick Tomasso on Unsplash Headshot photo credit: Sarah Anne Photography Theme music: Isaac Joel, Dead Moll's Fingers
We get weird with body part rearrangements—where would you move your ears if you could? Maurie reveals the secret behind his long-lasting marriage, and the team dives into their high school dream cars. Plus, what's the one thing they'd never wear outside (besides pyjamas)? And how old were Roz, Mocha, Maurie & Shem when they got serious about their careers? All that and more in this fun and revealing Q&A!
Discover more Sincerely Accra!From the halls of Bishop Herman School in Ghana to the BET awards in LA, Camidoh has had quite an interesting career with certified hits across the African continent. What's next? Join Joseph as we dig into the story and artistry of the iconic, Camidoh. Press Play!Opening Music Oshe - Reynolds The Gentleman ft. Fra!Bridge Music Head 2 Toe - Mr. DrewAhuofe - AratheJay ft. O'Kenneth & Beeztrap KOTMMany Many Things - Camidoh ft Stonebwoy Ayekoo - Camidoh Run - Elsie Raad Superman - Twitch ft Kwesi Arthur & KiDiMusic Closer Comma Tu-Tapel - Gambo & Edem A GCR Production - Africa's Premiere Podcast Network
Woman ordered medications and instead received body parts. The most expensive cup of coffee in the world is $1000 and available in Dubai. School board wants to ban animal ears and tails. // Weird AF News is the only daily weird news podcast in the world. Weird news 5 days/week and on Friday it's only Floridaman. SUPPORT by joining the Weird AF News Patreon http://patreon.com/weirdafnews - OR buy Jonesy a coffee at http://buymeacoffee.com/funnyjones Buy MERCH: https://weirdafnews.merchmake.com/ - Check out the official website https://WeirdAFnews.com and FOLLOW host Jonesy at http://instagram.com/funnyjones - wants Jonesy to come perform standup comedy in your city? Fill out the form: https://docs.google.com/forms/d/e/1FAIpQLSfvYbm8Wgz3Oc2KSDg0-C6EtSlx369bvi7xdUpx_7UNGA_fIw/viewform
What's on Craigslist 11-3-2025 …She is looking for good pump …Rent the 3rd spot in our tent …Her Fingers were tracing the rim of the coffee cup …Man offering services
Jess Wallace - adventure host, travel lover, online business manager, teacher turned entrepreneur and promoter of living a big, authentic + full life is back on the pod! She specializes in helping female entrepreneurs thrive in their businesses. Jess and Danielle host all women adventure trips to create a space for women to connect, see the world together, make lifelong friends, and unlock core memories. We love getting women outside, connecting, adventuring, betting on themselves, taking up space, doing it scared, building confidence, living big + chasing magic. Join Jess and Danielle on this episode as they chat about: Fingers into peoples mouth Amazon web services outage Yeeting fluoride off the mountain Why I'm getting a palate expander Vivid dreams?! Why everyone should have a sleep test What actually IS health? Wtf are palmetto bugs Weird poop stories Come to Patagonia with us!!! WE better see Fitz roy Carrie or Kerry?? Join the adventure party in Patagonia with Jess + Danielle Learn more about working with me Shop my masterclasses (learn more in 60-90 minutes than years of dr appointments) Follow me on IG Follow Empowered Mind + Body on IG Follow Jess on IG
On September 19, 1910, a prowler broke into the home of Clarence Hiller in the Chicago neighborhood Morgan Park. When he awoke Hiller's 13-year-old daughter, pandemonium erupted and before it was over, Hiller lay dead at the bottom of the stairs. In breaking into the house, Thomas Jennings left his left palm print in a freshly-painted porch rail. Those prints would be the first ever admitted into evidence. The case changed police standard practices across the nation and around the world. Become a supporter of this podcast: https://www.spreaker.com/podcast/true-crime-historian--2909311/support.CLICK HERE to reserve your bunk at The Safe House, where the past is present and the rent is just a buck a week but gives you access to ad-free editions of over 400 episodes in the dusty vault, early access to all new episodes, exclusive content, access to the big boss, and whatever personal services you require.
https://m.ebay.co.uk/sch/i.html?sid=tindogpodcast&_pgn=1&isRefine=true&_trksid=p4429486.m3561.l49496 This title was released in October 2025. It will be exclusively available to buy from the Big Finish website until 31 December 2025, and on general sale after this date. South London, 2036. The Doctor and Rose team up with an urban explorer to investigate the case of Mr Fingers, an invisible killer haunting an abandoned corner of the city. If you feel a hand on your shoulder: don't look around... THIS TITLE IS NOW OUT OF PRINT ON CD Recorded on: 5 and 9 December 2024 Recorded at: The Soundhouse and Fitzrovia Post Writer Timothy X Atack said: "I've got a book called Abandoned Places and it's a photographer who travels the world and finds hotels that are slowly rotting away or islands that used to be inhabited but have been left to the elements. These amazing photographs were an inspiration for what might happen with an urban explorer, in more of an influencer space, and from that a frisson with the Doctor and with Rose started to build up in a very natural way. "And I have this deep love of Doctor Who's more eldritch, Lovecraftian villains, especially when you end up not really knowing any more about them at the end than at the beginning. Sometimes you just want something that hates, and that's what Mr Fingers is. He despises life." Director Helen Goldwyn added: "We're seeing different incarnations of the Powell Estate, this familiar setting from the TV series, and exploring more of what that community might look and feel like. Here, we get to see the future version of the estate, which is a very bleak, dystopian vision. It's a really cleverly constructed script where you get that picture of the modern flat and the destroyed flat - it creates such a vivid visual image in your mind as you're listening." Christopher Eccleston said: "I come from an estate like the Powell Estate. Not quite as concreted, but very much like it. And in my childhood, especially in summer, it was quite a magical, mystical place. "I like it when Doctor Who fastens on our folklore and it investigates it. It's often the simplest things like, are you my mummy, or just being tapped on the shoulder... The Doctor's obviously frightened of Mr Fingers!" And Billie Piper reminisced on the now-iconic setting: "It was always one of my favourite locations, being on the Powell Estate. We did so much of the early days there that it holds a special place in my heart, and it was weird filming on a living and working estate - we started to feel like residents!" Christopher Eccleston (The Doctor) Billie Piper (Rose Tyler) Harki Bhambra (Ellis Coates) Camille Coduri (Jackie Tyler) Dan Starkey (Mr Fingers) Mandi Symonds (Brainy Betty) Cover Art by Soundsmyth Creative Director Helen Goldwyn Executive Producer Jason Haigh-ElleryNicholas Briggs Music by Howard Carter Producer Matt Fitton Script Editor Matt Fitton Sound Design by Iain Meadows Written by Timothy X Atack Senior Producer John Ainsworth
Listening back to my last Monday Milieu, I realized I had completely forgotten one of my favorite settings, and maybe the best one created in the OSR era - the Midderlands by Glynn Seal of Monkeyblood Design. I also do a thumbnail on his adventure, Chewer of Fingers. Sounds pretty creepy for Halloween!
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Kelly Foster Lundquist joins Let's Talk Memoir for a conversation about falling in love with creative nonfiction, believing our story is worth sharing, contemplating how to tell it without hurting someone else, shifting from writing academically to personally, taking 20 years to complete a memoir, leaning into and trusting the particularity of our story, learning to stop explaining in our manuscripts, trying different structural approaches, the pattern hungry brain, incorporating culture, history, and research, when writing feels redemptive, liberating, and affirming, and her new memoir Beard: A Memoir of a Marriage. Also in this episode: -gratitude -conversion therapy -when a story feels too sacred Books mentioned in this episode: -The Argonauts by Maggie Nelston -The Art of Memoir by Mary Karr -Seven Drafts: Self-Edit Like a Pro from Blank Page to Books by Allison K. Williams -Craft in the Real World: Rethinking Fiction Writing and Workshopping by Matthew Salessas Kelly Foster Lundquist teaches writing at North Hennepin Community College in Brooklyn Park, MN. Originally from Mississippi, Lundquist has taught writing all over the United States (Boston, Chicago, Mississippi, Seattle, California, etc), as well as in Slovakia and Scotland. Her poetry and nonfiction can be seen in many places, including Villain Era Lit, Last Syllable Lit, Whale Road Review, and Image Journal. Her work has been nominated for a 2024 Best of the Net Award as well as a Pushcart Prize. She is the recipient of grants from the Minnesota State Arts Board as well as the Central Minnesota Arts Board. Her book Beard: A Memoir of a Marriage (Eerdmans) will debut in October 2025. She lives in a little red house in Minnesota with her spouse and daughter. Connect with Kelly: Instagram: https://www.instagram.com/kellyfosterlundquist Facebook: https://www.facebook.com/share/1EgWxeL94v/?mibextid=wwXIfr Website: https://www.kellyfosterlundquist.com/ Book: https://bookshop.org/p/books/beard-a-memoir-of-a-marriage-kelly-foster-lundquist/22424165?ean=9780802884732&next=t – Ronit's writing has appeared in The Atlantic, The Rumpus, The New York Times, Poets & Writers, The Iowa Review, Hippocampus, The Washington Post, Writer's Digest, American Literary Review, and elsewhere. Her memoir WHEN SHE COMES BACK about the loss of her mother to the guru Bhagwan Shree Rajneesh and their eventual reconciliation was named Finalist in the 2021 Housatonic Awards Awards, the 2021 Indie Excellence Awards, and was a 2021 Book Riot Best True Crime Book. Her short story collection HOME IS A MADE-UP PLACE won Hidden River Arts' 2020 Eludia Award and the 2023 Page Turner Awards for Short Stories. She earned an MFA in Nonfiction Writing at Pacific University, is Creative Nonfiction Editor at The Citron Review, and teaches memoir through the University of Washington's Online Continuum Program and also independently. She launched Let's Talk Memoir in 2022, lives in Seattle with her family of people and dogs, and is at work on her next book. More about Ronit: https://ronitplank.com Subscribe to Ronit's Substack: https://substack.com/@ronitplank Follow Ronit: https://www.instagram.com/ronitplank/ https://www.facebook.com/RonitPlank https://bsky.app/profile/ronitplank.bsky.social Background photo credit: Photo by Patrick Tomasso on Unsplash Headshot photo credit: Sarah Anne Photography Theme music: Isaac Joel, Dead Moll's Fingers
We've all experienced that strange sensation of stepping out of the bath or swimming pool, and noticing grooves which have formed on the tips of our fingers. Have you ever wondered why that happens? It's not just because our skin absorbs water and swells up, as you might think. It's actually also down to our nervous system being at work, causing our blood vessels to constrict. So, what's happening is that the blood vessels in our fingers narrow down, making our fingers shrink in size, while the skin remains the same. As a result, the skin wrinkles and those grooves appear. It's all controlled by our nervous system. Does that wrinkling serve any purpose for our bodies? Why do our toes wrinkle too then? There you have it, now you know why our fingers wrinkle in water! In under 3 minutes, we answer your questions! To listen to the last episodes, you can click here: What is the living dead syndrome? How to make the most out of hybrid working? Does sex help us to sleep better? A podcast written and realised by Joseph Chance. First broadcast: 20/3/2024 Learn more about your ad choices. Visit megaphone.fm/adchoices
Send us a textOur story for this episode is, “Dead Man's Fingers,” by Patrick Winters. In the story a Halloween dare turns deadly for some trick or treaters. A great story for the week of my high-holy day, Halloween.Like our tale, scary stories are full of the bad results of taking on a graveyard dare. We'll take a look at two “real” creepy graveyard dares.MusicFesliyan Studios: "Ghost," "Scary Music," "Song of Demise"Audio Jungle: "Halloween Waltzes" Narration: Robert BreaultPlease join us! Like and follow our Facebook page to become " patron of the Cemetery Hills Library, or (even better!) jump on our Patreon page and become a VIP Patron. Mugs, tee-shirts and eternal thanks await you! Patreon Page: https://www.patreon.com/user?u=61177769&fan_landing=trueWebpage: http://www.afterwordsparanormal.comFacebook: After Words Paranormal Podcast
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Send us a textOur story for this episode is, “Dead Man's Fingers,” by Patrick Winters. In the story a Halloween dare turns deadly for some trick or treaters. A great story for the week of my high-holy day, Halloween.Like our tale, scary stories are full of the bad results of taking on a graveyard dare. We'll take a look at two “real” creepy graveyard dares.MusicFesliyan Studios: "Ghost," "Scary Music," "Song of Demise"Audio Jungle: "Halloween Waltzes" Narration: Robert BreaultPlease join us! Like and follow our Facebook page to become " patron of the Cemetery Hills Library, or (even better!) jump on our Patreon page and become a VIP Patron. Mugs, tee-shirts and eternal thanks await you! Patreon Page: https://www.patreon.com/user?u=61177769&fan_landing=trueWebpage: http://www.afterwordsparanormal.comFacebook: After Words Paranormal Podcast
Tuesday! Pumpkin intervention for Steph
Kaleidoscope Visions panel presents this month's “MOON PHASES-Fingers of Fate”. This pattern coordinates continual adjustments as a cardinal new moon moves into fixed archetypal moon phases.The Finger of Fate pattern (YOD) requires adjusting between its energetic dynamics without any easy resolution. The quincunx of 150° aspect requires recalibration causing a constant, dynamic tension. Essentially, an internal ‘push-pull' as we ‘lean into' experiencing one energy to the other. Seeking to coordinate their cosmic reflection into our life. Potentially this month involves a process of adjusting to create a new path of perspectives with our ego, our emotions, our values, and thinking.Opening the four moon phases begins with the New Moon at 28 degrees Libra. It heralds the start of a six-month pattern of new moons at 28 degrees of archetypal fulfilment. Libra involves a desire to balance between extremes presented by any polarity. Here, looking at the values to heal from toxicity. Following phases all in fixed signs will be the first quarter moon on Oct 29 at 6°30 Aquarius, the Full Moon on Nov 5 at 13°22' Taurus, and third quarter moon on Nov 12 at 20°04' Leo.The moon's our personal planet regulating the past coming into the present. Weekly the moon systematic monthly cycle transitions from the New Moon to first quarter, Full Moon, and third quarter moon phases. Daily moving 12-13 degrees, the moon moves through a Zodiac sign in two & a half days.Joining Sue Rose Minahan from Kailua-Kona, Big Island, Hawai'i are Kaleidoscope Visions panel members, Amanda Pierce, and John Chinworth of Seattle. Speaker bios are listed below and on the Talk Cosmos website.Catch new episodes weekly through YouTube, Facebook, radio, and podcast platforms. Be sure to stay connected and subscribe to TalkCosmos.com to access the latest content, including curated panels and subject-themed playlists.JOHN CHINWORTH: Consultant, Conference Lecturer, Writer/Poet. Diploma from the International Academy of Astrology (IAA) in 2021. More than two decades of experience. Lectured at NORWAC, and SFAS | Obsessed with mythology & branded the Greco-Roman pantheon into his psyche | Past board member of WSAA |Teaches and mentors developmentally disabled and resource students for many years | Pens poems and does road trips around Washington. email: archerstars@gmail.com | website: https://www.skypathastro.comAMANDA PIERCE: blends her eclectic style of astrology and energy magic around a soul-centered approach to life and healing. With a B.A. in Psychology, Astrology and Energy Work Consultation | Meditation | Writing & Editing. Empowerment-based Meditation: teaching in-person 4-week series classes. Email: Amandamoonastrology@gmail.com Past WSAA Board Member | UAC 2018 Volunteer Coordinator.SUE ‘ROSE' MINAHAN: Evolutionary Astrologer Consultant, Speaker, Writer, Dwarf Planet University graduate & teacher's assistant; Vibrational Astrology student, Kepler Astrology Toastmaster Charter Member; member of Wine Country Speakers; holds an Associate of Fine Arts Music Degree, & a Certificate of Fine Arts in Jazz. Artist & musician. Mythology enthusiast. Founder of Talk Cosmos weekly conversations awaken heart and soul consciousness. 2025 Season 8. https://www.talkcosmos.com#TalkCosmosKaleidoscopeVisions #SueMinahan #JohnChinworth #AmandaPierce #astrologyYouTubeconversations #MajorLunarPhases #talkcosmos #Kaleidoscopevisions #astrologypodcastweather #TalkCosmos #SkyPathAstro #TalkCosmosYouTubeChannel #KKNWAM #libranewmoon #firstquarterMoon #QuarterMoon #moonphases #astrologyfacts #astrologywisdom #astrologyinsights #astrologypodcasts #radiopodcast #youtubeconversationpodcasts #jupiterincancer #saturninaries #neptuneinaries #astroweather #cosmos #uranusingemini #libraseason #moonenergy #astrologytips #astrologyfacts #astrologywisdom #libraseasonSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Send me a Text Message!After my August AIMA appointment was postponed, it's finally happening — hopefully — this week! In this episode of Life Abroad in Portugal, I walk you through exactly what I'm bringing to my AIMA appointment in October 2025, including a brand-new document requirement I just learned about. From rent receipts and bank statements to proof of income and residency, I share the full checklist I reviewed with my consultant and what you should be prepared for if your own appointment is coming up soon. Fingers crossed this one actually happens!My Consultant: Ei! Migration AgencyWe take care of everything from day one. All the pre departure arrangements, visas, documentations, bank accounts, transportation, health services or schools. All you need to live in Portugal.AIMA: Agency for Integration, Migration, and AsylumThe AIMA website is the official online portal for Portugal's Agência para a Integração, Migrações e Asilo (Agency for Integration, Migration, and Asylum). It provides information and services related to visas, residency permits, asylum requests, immigrant integration, and other migration-related matters in Portugal.Support the show
After a marathon seven hours of testimony before the Senate Judiciary Committee, it was revealed that former Attorney General Jeff Rosen testified about Trump's efforts to undermine and overturn the 2020 election. In addition we're also learning the extent to which people like Mark Meadows intervened on behalf of the president to carry out his insane demands. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices
In this episode, we interview Cincinnati radio legend Eddie Fingers. From his days on the Dawn Patrol to hosting the WEBN Fireworks and now his show on WLW, Eddie has been a fixture on the airwaves of Cincinnati for 40 years! We discuss how he got into radio, some of his favorite memories and funny stories from over the years. We hope you enjoy this episode!
We're joined by Dockers star Em O’Driscoll to talk her latest injury drama, drug testing protocols, and what’s ahead in the final two games of the AFLW season.See omnystudio.com/listener for privacy information.
Cameron noticed a handprint in the shower that's identical to his girlfriend Hailey's, ex who happens to be missing two fingers.
Cameron noticed a handprint in the shower that's identical to his girlfriend Hailey's, ex who happens to be missing two fingers.
Cameron noticed a handprint in the shower that's identical to his girlfriend Hailey's, ex who happens to be missing two fingers.
Shutdown Day 23, Locals Point Fingers, NFL Doubles Down on Bad Bunny and Cattle Drama | 10-23-25See omnystudio.com/listener for privacy information.
We've hit a lot of different (Canadian) genres in #VIDtober 2: kids film, thriller, horror, and now, comedy? Yes, comedy! 1987's MR. NICE GUY is the type of (Canadian) 80's comedy we haven't seen since THE FUNNY FARM (not that FUNNY FARM)! Literally, since star Mike McDonald (not that Mike McDonald) and co-writer Mark Breslin are both in that movie as well! (Which was also Canadian.) MR. NICE GUY goes a lot of places. From the Vietnam War to a store security guard to a contract Killer, McDonald plays a character that goes wherever the story takes him which, eventually, decides this should also be a love story between him and Jan Smithers (WKRP in Cincinnati). Does it all work? Does any of it work? What genre is it exactly? We explore, just enough so you might be able to log this one on Letterboxd. (or, if you truly want to watch the entirety of Mr. NICE GUY and do it right, check out our YouTube page!) For this episode, Erica is live from the Cave, Ryan is also working a shift at Rybusters, his in-home video store, and Marc tries to woo a potential new sponsor, a company dear to his heart whom we hope is going to listen! Fingers crossed, because this podcast can't survive on late fees alone! For all the shows in Someone's Favorite Productions Podcast Network, head here: https://www.someonesfavoriteproductions.com/.
Cameron noticed a handprint in the shower that's identical to his girlfriend Hailey's, ex who happens to be missing two fingers.
Luke confronts his deepest fears -- and desire -- as the Nightlander stakes her claim to his spirit and body in Dark Horse Comics' Tales From the Nightlands #2 (of 3).Marvel's Jedi Knights #8 (of 10) is a first-person point-of-view tale about a youngster touched by the force and her journey from home to Coruscant, filled with danger and daring and an appearance by Jedi Master Kellleran Beq, he who saved Grogu from Order 66 in The Mandalorian TV show.Comics Discussed This Week:Jedi Knights #8Tales From the Nightlands #2 (of 3)Star Wars Comics New to Marvel Unlimited This Week:Star Wars (Vol. 4) #3News: Now that the Kickstarter has concluded -- quite successfully -- the solicit for Dark Horse Comics' The Art of Star Wars: A New Hope -- The Manga Vol. 1 sees the book due out on June 16.rtist Valeria Favoccia's process for the cover to Jan. 28's Star Wars: Hyperspace Stories: The Bad Batch -- Rogue Agents #2 (of 4) is on the Facebook page and Bluesky.Marvel's January solicits are due out this week, as are Dark Horse Comics' February solicits.Upcoming Star Wars comics, graphic novels and omnibuses:Oct. 29 _ Boba Fett -- Black, White & Red #2 (of 4) and Doctor Aphra -- Chaos Agent #5Nov. 4 _ Jedi Knights Vol. 1 TPB (Collects 1-5), The High Republic Adventures Phase III Vol. 5 TPB (Collects 17-20)Nov. 5 _ Hyperspace Stories: Tides of Terror #3 (of 4), Legacy of Vader #10Nov. 12 _ Star Wars #7, Han Solo -- Hunt for the Falcon #3 (of 5), Codebreaker #4 (of 4), Path of the Lightsaber Graphic Novel Vol. 1 MangaNov. 18 _ Hyperspace Stories: The Bad Batch - Ghost Agents TPB (Collects 1-5), The Sequel Trilogy TPB (Dark Horse)Nov. 19 _ Tales From the Nightlands #3 (of 3), Jedi Knights #9Nov. 25 _ Star Wars: Darth Vader Modern Era Epic Collection: Vader Down (Collects 13-25, Star Wars 13-14 and Vader Down #1)Nov. 26 _ Boba Fett: Black, White & Red #3 (of 4)Dec. 2 _ Star Wars: Doctor Aphra — Friends and Enemies Omnibus (Collects Doctor Aphra 26-40, Star Wars: Sana Starros 1-5)Dec. 3 _ Legacy of Vader #11, TIdes of Terror #4 (of 4)Dec. 9 _ Young Jedi Adventures — The Training Sessions HC (Collects Free Comic Book Day stories)Dec. 10 _ Han Solo -- Hunt for the Falcon #4 (of 5)Dec. 17 _ Hyperspace Stories — The Bad Batch: Rogue Agents #1 (of 4), Jedi Knights #10Dec. 24 _ Star Wars #8Dec. 31 _ Boba Fett: Black, White and Red #4 (of 4)Jan. 7 _ Han Solo -- Hunt for the Falcon #5 (of 5)Jan. 27 _ Darth Maul: Black, White & Red TPB (Collects 1-4Jan. 28 _ Hyperspace Stories: The Bad Batch -- Rogue Agents #2 (of 4)Feb. 11 _ Jar Jar Binks #1 One-ShotFeb. 17 _ Star Wars: Hidden Empire Omnibus (Collects HIdden Empire 1-5, Star Wars (Vol. 3) 26-36, Bounty Hunters 27-34, Darth Vader (Vol. 3) 28-32, Doctor Aphra (Vol. 2) 22-31 and 2022's Star Wars: Revelations #1)March 11 _ The High Republic Adventures -- Pathfinders #1 (of 6)March 17 _ Star Wars Legends: The Empire Omnibus Vol. 4 (Collects Star Wars: Underworld - The Yavin Vassilika (2000) #1-5; Free Comic Book Day 2013: Star Wars #1; Star Wars: Empire (2002) #5-6, 8-13, 15; Star Wars: X-Wing Rogue Squadron (1995) #1/2; Star Wars: A New Hope - The Special Edition (1997) #1-4; Star Wars: Tag & Bink Are Dead (2001) #1; Star Wars Infinities: A New Hope (2001) #1-4; The Star Wars (2013) #0-8; material from Star Wars Tales (1999) #1-2, 4, 6, 8-10, 12, 14, 16, 19-20); Hyperspace Stories: Grievous OGNMarch 24 _ Tales From the Nightlands TPB (Collects 1-3); Hyperspace Stories: Codebreaker TPB (Collects 1-4) March 31 _ Legacy of Vader: The Reign of Kylo Ren Vol. 2 TPB (Collects 7-12)April 14 _ Jedi Knights Vol. 2 - A Higher Path TPB (Collects 6-10), Star Wars Visions TPB (Collects Visions -- Peach Momoko #1, Visions -- Takashi Okazaki #1, Peach Momoko's Story from Darth Vader -- Black, White & Red #1)April 21 _ The High Republic Phase III -- Trial of the Jedi Omnibus (Collects 2023's The High Republic 1-10, Revelations #1's High Republic story, The Acolyte — Kelnacca one-shot, Shadows of Starlight 1-4, Fear of the Jedi 1-5, The Finale #1: The Beacon one-shot); The Mandalorian -- Seasons One & Two (Collects #1-8 of both mini-series), Jedi Knights Vol. 2 TPB (Collects 6-10); Hyperspace Stories: Tides of Terror TPB (Collects 1-4)April 28 _ Han Solo -- Hunt for the Falcon TPB (Collects 1-5)May 12 _ Star Wars: New Republic (Collects 1-10, material from Free Comic Book Day 2025: Star Wars #1)May 19 _ Star Wars Legends: Legacy Omnibus Vol. 1 (Collects Star Wars: Legacy #0, 0-1/2, 1-36, 41); Doctor Aphra — Chaos Agent TPB (Collects 1-10)June 16 _ Star Wars Legends: The New Republic Omnibus Vol. 3 (Collects Star Wars: Crimson Empire (1997) #0-6, Star Wars: The Bounty Hunters - Kenix Kil (1999) #1, Star Wars: Crimson Empire II - Council of Blood (1998) #1-6, Star Wars: Crimson Empire III - Empire Lost (2011) #1-6, Star Wars: Jedi Academy - Leviathan (1998) #1-4, Star Wars: The Mixed-Up Droid (1995) #1, Star Wars: Union (1999) #1-4, Star Wars: Chewbacca (2000) #1-4, Star Wars: Invasion (2009) #0-5, Star Wars: Invasion - Rescues (2010) #1-6, Star Wars: Invasion - Revelations (2011) #1-5, Star Wars Handbook (1998) #2; material from Dark Horse Extra (1998) #21-24; Dark Horse Presents (2011) #1; Star Wars Tales (1999) #8, 11, 16-19, 21); The Art of Star Wars: A New Hope — The Manga Vol. 1July 21 _ Star Wars Legends: The Newspaper Strips Omnibus (Collects Classic Star Wars: The Early Adventures (1994) #1-9, Classic Star Wars: Han Solo at Stars' End (1997) #1-3, Classic Star Wars (1992) #1-20, Classic Star Wars: A New Hope (1994) #1-2, Classic Star Wars: The Vandelhelm Mission (1995) #1, Star Wars newspaper strips "The Constancia Affair," "The Kashyyyk Depths" and "Planet of Kadril”); Star Wars Modern Era Epic Collection: The Screaming Citadel (Collects Star Wars (2015) #31-43, Star Wars Annual (2015) #3, Star Wars: The Screaming Citadel (2017) #1, Star Wars: Doctor Aphra (2016) #7-8)----------------------------------------------------------------------------------------------------------------------------------------Star Wars Splash Page is a weekly podcast dedicated solely to contemporary Star Wars comics published by Marvel, Dark Horse and previously IDW, featuring views about the current week's comics, interviews with the writers, artists, colorists, letterers and editors who create them, as well as the latest details on publishing schedules, upcoming series and mini-series, so that you, the listener have more detail and context about the comics that are a vital part of Star Wars canon, lore and legends.
Shigeko Ito joins Let's Talk Memoir for a conversation about the lasting impact of childhood emotional neglect, how invisible trauma can manifest in adult life, fragmented memories, facing a fierce inner critic, accepting limits, growing as a person and as a writer, when the back story feels as important and relevant as the front story, the often chaotic experience of managing lots of material, becoming more compassionate, the healing power of storytelling, the generational trauma we inherit, using our experience to help others, and her new memoir The Pond Beyond the Forest: Reflections on Childhood Trauma and Motherhood. Also in this episode: -not giving up -our authentic selves -viewing our work from a larger picture Books mentioned in this episode: -Writing Without a Parachute:The Art of Freefall by Barbara Turner-Vesselago -Writing Down the Bones by Natalie Goldberg -The Art of Memoir by Mary Karr -Old Friend from Far Away by Natalie Goldberg -Your Life as Story by Tristine Rainer -Immersion and Emotion: The Two Pillars of Storytelling by Michelle Barker Shigeko Ito is an author, educator, and mental health advocate in Seattle who grew up in Japan and immigrated to the United States in her early twenties to pursue higher education. She holds an MEd in early childhood education with an integrated Montessori teaching credential from the College of Notre Dame in Belmont, California, and a PhD in Education from Stanford University. Her articles have appeared on the CPTSD Foundation's blog and on the ADAA (Anxiety and Depression Association of America) website. She has spent many years teaching at a Montessori preschool in Seattle, where she lives with her husband of thirty years. Her new memoir is The Pond Beyond the Forest: Reflections on Childhood Trauma and Motherhood. Connect with Shigeko: Website: shigekoito.com Facebook page: https://www.facebook.com/shigekoitomemoir Instagram page: https://www.instagram.com/shigekochakoito LinkedIn: https://www.linkedin.com/in/shigekoito-memoir Twitter/X: x.com/ShigekoChakoIto Bluesky: https://bsky.app/profile/shigekoito.bsky.social The Pond Beyond the Forest: Reflections on Childhood Trauma and Motherhood is available at major retailers such as Amazon, Barnes &; Noble, and Apple Books. However, the official purchase link is: https://www.simonandschuster.com/books/The-Pond-Beyond-the-Forest/Shigeko-Ito/9781647429805 – Ronit's writing has appeared in The Atlantic, The Rumpus, The New York Times, Poets & Writers, The Iowa Review, Hippocampus, The Washington Post, Writer's Digest, American Literary Review, and elsewhere. Her memoir WHEN SHE COMES BACK about the loss of her mother to the guru Bhagwan Shree Rajneesh and their eventual reconciliation was named Finalist in the 2021 Housatonic Awards Awards, the 2021 Indie Excellence Awards, and was a 2021 Book Riot Best True Crime Book. Her short story collection HOME IS A MADE-UP PLACE won Hidden River Arts' 2020 Eludia Award and the 2023 Page Turner Awards for Short Stories. She earned an MFA in Nonfiction Writing at Pacific University, is Creative Nonfiction Editor at The Citron Review, and teaches memoir through the University of Washington's Online Continuum Program and also independently. She launched Let's Talk Memoir in 2022, lives in Seattle with her family of people and dogs, and is at work on her next book. More about Ronit: https://ronitplank.com Subscribe to Ronit's Substack: https://substack.com/@ronitplank Follow Ronit: https://www.instagram.com/ronitplank/ https://www.facebook.com/RonitPlank https://bsky.app/profile/ronitplank.bsky.social Background photo credit: Photo by Patrick Tomasso on Unsplash Headshot photo credit: Sarah Anne Photography Theme music: Isaac Joel, Dead Moll's Fingers
It was an all-star weekend at the Royal Oak Invitational! The red carpet was rolled out for the teams and Heath and Candace discuss it all: from catered Waffle House Breakfast, to bounce houses for the kids. And find out the moment that, for Heath, was the best of the entire weekend in today's episode of the Shootin' The Que podcast!0:00 - Start0:33 - Royal Oak Invitational6:40 - Friday People's Choice11:05 - Saturday Go Time15:50 - Demos & Other Events22:50 - Heath Riles AmbassadorsJoin our online BBQ community "Shootin' the Que" on Facebook. Talking all things BBQ! https://www.facebook.com/groups/shootinthequeheathriles/Follow Heath Riles BBQ:https://www.heathrilesbbq.comFacebook: https://www.facebook.com/HeathRilesBBQInstagram: https://www.instagram.com/heathrilesbbq/Twitter: https://twitter.com/heathrilesbbqTikTok: https://www.tiktok.com/@heathrilesbbqPinterest: https://www.pinterest.com/heathrilesbbq6901/Heath Riles BBQ Products: https://www.heathrilesbbq.com/collections/allMerch: https://www.heathrilesbbq.com/collections/merchandiseMore Heath Riles BBQ Recipe Videos: https://www.youtube.com/@HeathRilesBBQ/videosPrintable recipes at 'Shootin' The Que' recipe blog: https://www.heathrilesbbq.com/blogs/favorite-recipesAffiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is no additional cost to youHeath Riles, pitmaster• 81x BBQ Grand Champion,• 2022, 2024 & 2025 Memphis in May World Rib Champion • 2025 Memphis in May Grand Champion • Award-Winning Rubs, Seasonings, Sauces, Glazes and Marinades/Injections#podcast #barbecue #allstar #royaloak #contest #richardfergola #deuceraymond #meganday #team #family #peopleschoice #ribs #sweetbabyrays #wafflehouse
Those Nomads are roaming again Legion is Legioning, but hey, at least there is flying from the get go Dantooine is a Wreck(age) FFXIV is here for Spooky Season And, we are talking with ourselves All that and more coming up right now... Podcast Audio Raw Video http://youtu.be/4oTusrZCzo4 Open Welcome to episode #439 of the podcast celebrating you, the Alea Iacta Est gaming community, the die has been podcast. This is Mewkow: To my left is Mkallah: - (listen, there is a wedding shower and a witch's tea next saturday, I am gonna need everyone to not snack on random sweets in the guild kitchen, you can have the left overs). And to my right is Tetsemi: (catch phrase here). This week we are talking to ourselves. Just a note, please keep AIE's Kramer in your thoughts. He will be out of the games indefinitely due to a stroke on the evening of October 5th. Right now he is in a long-term acute care hospital and the last thing we heard is that he is making small improvements. Ok, we'll be digging into what we have been up to shortly, but first, let's cover this week's news... AIE News Community Mandatory Fun Nights Where the fun is mandatory but the attendance is not. Sunday - Destiny 2 8:30 pm Eastern Monday - GW2 9:30 pm Eastern Monday - STO 10:00 pm Eastern Tuesday - SWTOR 9:00 pm Eastern Wednesday - HFO Mythic+ Mayhem (WoW) 8:00 pm Eastern Friday - ESO 9:00 pm Eastern Saturday - LotRO 8:30 pm Eastern Saturday - FFXIV (Maps) 9:30 pm Eastern Saturday - Noob Raid (WoW) 11:00 pm Eastern Streaming and Guild Podcast News We have a ton of AIE member podcasts! Want to know where to find them? Look no further than here- New Overlords Podcast (Max and Sema) https://www.newoverlords.com Boards and Swords (Chris and Philip) https://boardsandswords.com/blog?category=Boards%20%26%20Swords Dr. Gameology ( Dr. Daniel Kaufmann ) https://drgameology.com/ STO - Fleet Action Report (Grebog and Nikodas) https://www.youtube.com/@fleetactionreport A Podcast Reborn: A FFXIV Community Podcast (Brandon aka Old Man Franks, Meagan, and Rho) - NSFL https://www.bonusroll.gg/directory/a-podcast-reborn/ NOMADS Fun times with a group in 7 Days To Die on a private server. We may pick up another survival game in the future too. Stay tuned and check in Nomads if you want to jump in. New World's Nighthaven update is live giving us a new zone, skill tree revamp, Catacombs, and log in queues! Come check us out in the fresh start server Hudsonland and say hi in the New World channel under nomads. (note that Hudsonland is currently locked though so you'd have to wait until it is unlocked if you haven't logged in there in the last 180 days) WoW Noob Raid got its first full clear on Manaforge, and yes Dankinia was there for it. Remix is going great, it's a legion revisit, and all the things we hated about Legion are still there. The best thing is you can now fly from the get go, which makes ancient mana farming much easier. WoW Classic Classic is good, not many people are online at this time and there is always room for more. SWTOR We are looking forward to update 7.8, which is going to include a unique style of Dynamic Encounter called the Wreckage of Dantooine. A ship with powerful technology is going to crash land on Dantooine, spilling out its cargo of basically terraforming bacteria and substances along with the droids to make it all happen. This will create burgeoning biomes that will start to push out the native farming land of peaceful Dantooine. Players will have the opportunity to enter the biomes and push them back by doing various activities to make a central boss accessible. We are hoping this form of Dynamic Encounter is guild friendly, meaning that everyone in a raid group will get credit as we work toward the goals. Fingers crossed! 7.8 does not have a date yet, but it should be on the test servers soon. ESO
This week's second drop sees the mirth continue as Desiree Burch pops in to help our hosts get to the bottom of a crime involving one cheesy crook, while also giving props to the short kings of the world. Before all that, Desiree talks about being victim of a very 'London' scam artist, which is a rite of passage for anyone settling in the smoke. Lastly, we hear from a listener who had to deal with an intruder who could be stalking one of the UK's biggest comedians but seems to be looking in all the wrong places. See Taylor and Hannah LIVE in Autumn / Winter '25...Thurs 16th October: Museum of Comedy London Sat 15th November: Watford Palace Theatre Mon 15th December: Komedia, Brighton AND, Tickets for their 2026 UK tour are now on sale - dwsctour26 | Instagram | LinktreeDon't forget DWSC now drops TWICE weekly! Episodes will be on general release every Wednesday AND Friday.BUT you can get both shows in one hit, by going to our Patreon where you can sign up for early access and get both episodes every Tuesday.As well as this, you'll get ad free eps, invites to watch our live zoom records, video of all our studio eps, bespoke shout outs and MORE! Hosted on Acast. See acast.com/privacy for more information.
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. 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In a series of invitation-only, off-the-record lectures about Christianity, technology billionaire Peter Thiel said the antichrist is trying to regulate technology and billionaires. Which raises the question—Why do we always remake Christ in our image and the antichrist in our enemies'? Gen Z is making conservative Christianity more angry, intolerant, and illiberal. What's fueling the younger generation's interest in religious fundamentalism? Counter-terrorism expert Elizabeth Neumann is back to discuss the rising acceptance of political violence among young adults and why she expects things to get worse before they get better. Also this week—the fishy origin of fingers. Holy Post Plus: Ad-Free Version of this Episode: https://www.patreon.com/posts/141225776/ 0:00 - Show Starts 2:05 - Theme Song 3:13 - Sponsor - Our Place - Go to https://www.fromourplace.com and use code HOLYPOST to get 10% off site wide on beautiful cookware! 4:24 - Sponsor - Hiya Health - Go to https://www.hiyahealth.com/HOLYPOST to receive 50% off your first order 5:45 - Fingers are Fish Butts? 9:23 Peter Thiel's Antichrist Fixation 14:22 - Women Can Be Archbishops? 23:51 - Conservative Christian Gen Z 39:24 - Black-and-White Internet Narratives 48:09 - Swiss Chocolate! 50:08 - Sponsor - BetterHelp - This episode is sponsored by BetterHelp. Give online therapy a try at https://www.betterhelp.com/HOLYPOST and get 10% off your first month! 51:13 - Sponsor - BetterHelp - This episode is sponsored by BetterHelp. Give online therapy a try at https://www.betterhelp.com/HOLYPOST and get 10% off your first month! 52:13 - Sponsor - Credible Witness - In a world where the church's credibility is in question, we share stories that still bear witness to Christ's radical love, resilient hope, and transforming justice: https://bit.ly/42rh6wC 53:15 - Interview 55:29 - Belief Systems and Violence 1:03:24 - Young People and Violence 1:11:16 - Is Violence a Reflection of Lack of Power? 1:17:15 - Trusting Jesus Instead of Violence 1:26:04 - End Credits Links Mentioned in News Segment: Peter Thiel and the Antichrist: https://www.theguardian.com/commentisfree/2025/oct/13/antichrist-peter-thiel-michigan Are Fingers Just Long Butts? https://www.syfy.com/syfy-wire/human-finger-regulatory-genes-originally-fish-cloaca-butt Gen Z Conservatives: https://www.nytimes.com/2025/10/13/opinion/gen-z-conservative-christianity.html Other Resources: Holy Post website: https://www.holypost.com/ Holy Post Plus: www.holypost.com/plus Holy Post Patreon: https://www.patreon.com/holypost Holy Post Merch Store: https://www.holypost.com/shop The Holy Post is supported by our listeners. We may earn affiliate commissions through links listed here. As an Amazon Associate, we earn from qualifying purchases.
This week's show starts of with Rachel telling us about the Door to Hell. Seems like a fitting topic as we approach Halloween. But what is it? The Door to Hell is also known as the Darvaza Gas Crater in Turkmenistan. It is a pit of fire that has burned for perhaps 50 years. It is the result of a drilling project gone horribly wrong. It reminds us a bit of the Burning Mountain in Australia from Episode 68 called "Dead Man's Fingers." Victoria is up next with the strange fish the Arctic Char. We're likely watching speciation take place as this one fish species has an amazing range of sizes and behaviors. Due to the amazing number of "morphs" present, the Arctic Char has been called the "most variable vertebrate on Earth." Kirk wraps up this week's show with a bizarre creature feature, the Sea Squirt. This strange creature lives a double life and not even Rachel and Victoria suspect that it is actually not an invertebrate. Join us weekly for more strange nature. Our supporters on Patreon get every episode ad-free! Support us: patreon.com/strangebynature Email us: contact@strangebynaturepodcast.com Visit us at: strangebynaturepodcast.com where you can sign up for our episode emails.
Shout! A football podcast on the Buffalo Bills with Matt Parrino and Ryan Talbot
The Buffalo Bills have now lost two in a row after losing a 24-14 shocker to the Atlanta Falcons. The defense no-showed the first half, allowing 335 total yards to the Falcons. Then the offense took its turn, failing to protect Josh Allen, who threw two interceptions. Matt Parrino and Ryan Talbot dissect the game and play the blame game. Do the Bills need to make a major change? Love SHOUT? Want to buy some swag to support the show and get decked out in our official gear? Check out the brand new "SHOUT!" store for apparel, headwear and much more! https://sportslocker.chipply.com/SHOUT/store.aspx?eid=405259&action=viewall What is the "SHOUT!" Bills text insiders? Want to join? You can get analysis from Matt and Ryan right to your phone and send texts directly to them both! Text 716-528-6727 or Click here: https://joinsubtext.com/c/shoutbuffalobills Sign up for the NYUP Bills newsletter! Don't miss all the Bills coverage. Head over to www.Syracuse.com/newsletters to start getting your Bills stories and the podcast delivered right to your inbox. The "SHOUT!" Buffalo Bills football podcast is available on Apple, Spotify, Google, Stitcher, and wherever you listen to podcasts Follow @MattParrino (https://x.com/MattParrino) and @RyanTalbotBills (https://x.com/RyanTalbotBills) on X Find our Bills coverage whenever you consume social media Instagram: http://www.instagram.com/buffalobillsnyup Facebook: http://www.facebook.com/buffalobillsnyup X: https://x.com/billsupdates Learn more about your ad choices. Visit megaphone.fm/adchoices
Leslie Johansen Nack joins Let's Talk Memoir for a conversation about growing up with parents who struggled with mental illness and substance abuse, surviving an inappropriate and domineering father, getting tools to heal, making ourselves safe, knowing as a child you will write your story, becoming sober, portraying difficult and abusive people as whole human beings, writing a memoir like a novel, when family members disavow our memoirs, excavating the divided self on the page, grappling with feeling exposed, telling the truth to help move the cultural needle, and her new memoir Nineteen: A Daughter's Memoir of Reckoning and Recovery. *Seattle area listeners, Leslie and Ronit will be in conversation at Third Place Books Ravenna on Tuesday, October 28th 2025 at 7:00. Reserve your spot here: https://www.thirdplacebooks.com/event/leslie-johansen-nack Also in this episode: -overcoming past trauma -writing a memoir sequel -when siblings respond to our memoir differently Book mentioned in this episode: Liars Club by Mary Karr The Glass Castle by Jeannette Walls Wild by Cheryl Strayed American Daughter by Stephanie Thornton Plymale How to Say Babylon by Safiya Sinclair Unearthed: On Race and Roots, and How the Soil Taught Me I Belong by Claire Ratinon Leslie Johansen Nack is the author of two award-winning books: her debut memoir, Fourteen, and her historical novel, The Blue Butterfly. Hersequel, Nineteen: A Daughter's Memoir of Reckoning and Recovery, a Zibby most anticipated book for 2025, concludes her raw and deeply personal story, chronicling her path to sobriety and a renewed sense of hope. Nack graduated from UCLA with a degree in English literature and overcame past traumas to raise two children in a healthy, loving home. She is a member of NAMW, the Historical Novel Society, and the PNWA. She lives outside Seattle with her husband. Connect with Leslie: Website: www.lesliejohansennack.com Facebook: https://www.facebook.com/lesliejohansennack/ Instagram: https://www.instagram.com/Leslie.johansen.nack/ YouTube:https://www.youtube.com/channel/UCqImTCBk_TIKCpA7NSWHbbQ Get the book: https://www.simonandschuster.com/search/books/_/N-/Ntt-Leslie+Johansen+Nack – Ronit's writing has appeared in The Atlantic, The Rumpus, The New York Times, Poets & Writers, The Iowa Review, Hippocampus, The Washington Post, Writer's Digest, American Literary Review, and elsewhere. Her memoir WHEN SHE COMES BACK about the loss of her mother to the guru Bhagwan Shree Rajneesh and their eventual reconciliation was named Finalist in the 2021 Housatonic Awards Awards, the 2021 Indie Excellence Awards, and was a 2021 Book Riot Best True Crime Book. Her short story collection HOME IS A MADE-UP PLACE won Hidden River Arts' 2020 Eludia Award and the 2023 Page Turner Awards for Short Stories. She earned an MFA in Nonfiction Writing at Pacific University, is Creative Nonfiction Editor at The Citron Review, and teaches memoir through the University of Washington's Online Continuum Program and also independently. She launched Let's Talk Memoir in 2022, lives in Seattle with her family of people and dogs, and is at work on her next book. More about Ronit: https://ronitplank.com Subscribe to Ronit's Substack: https://substack.com/@ronitplank Follow Ronit: https://www.instagram.com/ronitplank/ https://www.facebook.com/RonitPlank https://bsky.app/profile/ronitplank.bsky.social Background photo credit: Photo by Patrick Tomasso on Unsplash Headshot photo credit: Sarah Anne Photography Theme music: Isaac Joel, Dead Moll's Fingers
Carpal tunnel syndrome is caused by pressure on the median nerve in your wrist, leading to pain, tingling, numbness, and weakness in your hand and fingers Massage techniques such as myofascial release and trigger point therapy help reduce swelling, loosen tight tissues, and improve blood flow, easing pressure on the nerve Specific exercises like nerve-gliding and tendon-gliding restore mobility by keeping tendons and nerves moving smoothly, reducing stiffness and improving function The Madenci hand massage technique, tested in clinical research, offers a simple three-minute self-massage routine that significantly improves grip strength and reduces pain Consistent daily practice of massage and exercises for at least four to six weeks provides lasting relief and helps prevent symptoms from coming back
Mark Sanchez, former NFL quarterback, woke up in the hospital after being stabbed in a drunk altercation. Dick Van Dyke is only 2 months away from 100, but he doesn't know what he did right. The Ozzy Osbourne special is now streaming on Paramount. It's National Taco Day - what would ruin your taco Tuesday? Plus, pregnancy superstitions! The Keith Urban and Nicole Kidman saga continues. Is his 25-year old guitarist at the center of it? Here's everything we know. JLo and Ben Affleck were spotted on a red carpet together. Is parenting a boy actually easier than a girl? Men are more likely to say they have a “one that got away.” Maybe he shouldn't have cheated on her! Senior citizens are getting in on the action. Fingers crossed Matty can find a woman that meets this NEW qualification. Taylor Swift's PR team is working overtime, but did Brittany Mahomes get a personal handwritten note? The gang is speculating about whether Taylor Swift will change her name after marrying Travis Kelce. Plus: The truth about the Super Bowl. Is dry cleaning worth the hassle? A dad accidentally let Chat GPT babysit his kid, and Vinnie might have a food hack that will actually change your life! Country music has a new King; can you guess who dethroned Garth Brooks? Brittany Spears is injured - here are the details. Jon Bon Jovi is selling his massive Nashville bar. Can you understand what the kids are into? Here's some stuff people are into that we don't understand at all. Plus, when did that happen?
Etiquette, manners, and beyond! In this episode, Nick and Leah tackle using a yubifuki in sushi restaurants, dining at Michelin-starred restaurants, calling strangers "pal," and much more. Please follow us! (We'd send you a hand-written thank you note if we could.)Have a question for us? Call or text (267) CALL-RBW or visit ask.wyrbw.comEPISODE CONTENTSAMUSE-BOUCHE: Yubifuki (指拭き)A QUESTION OF ETIQUETTE: Michelin-starred DiningQUESTIONS FROM THE WILDERNESS: Is it OK to call strangers “bud” or “pal”? Is there an age at which you're too old to have personal items monogrammed?VENT OR REPENT: Heel scraping in Queens, Snot rockets at the gymCORDIALS OF KINDNESS: Thanks to a friend, Thanks to our Patreon membersTHINGS MENTIONED DURING THE SHOWFuroshiki and TenuguiYOU ARE CORDIALLY INVITED TO...Support our show through PatreonSubscribe and rate us 5 stars on Apple PodcastsCall, text, or email us your questionsFollow us on Instagram, Facebook, and TwitterVisit our official websiteSign up for our newsletterBuy some fabulous official merchandiseCREDITSHosts: Nick Leighton & Leah BonnemaProducer & Editor: Nick LeightonTheme Music: Rob ParavonianADVERTISE ON OUR SHOWClick here for detailsTRANSCRIPTEpisode 282See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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