Podcasts about Guatemala

Come on, it's L.A.! Yeah, it's LA! *Rachel Sennott voice* Jacob Bertrand and Xolo Maridueña talk about the Los Angeles Dodgers winning the MLB 2025 World Series for the second year in a row. Jacob expresses how much he loved his recent trip to Guatemala. Xolo shares his thoughts on becoming an uncle after visiting his family in New York. The team also discusses Rachel Sennott's new show “I Love LA,” now streaming on HBOMAX. They explore what it means to be an Angeleno and using LA as a backdrop for TV shows. Monica gives her opinion on Guillermo Del Toro's new film “Frankenstein,” starring Oscar Isaac, Jacob Elordi, and Mia Goth. Lobitos Exclusivos this week features the guys opening a package from Texas and revisiting Jacob's dental hygiene. Listen now, exclusively on Supercast.Free Discord Access: https://discord.gg/KnDhbnBMCjJoin Supercast Today for the full episode: https://lonelobos.supercast.com/Follow Lone Lobos on Instagram: https://www.instagram.com/lonelobosFollow Xolo Maridueña on Instagram: https://www.instagram.com/xolo_mariduenaFollow Jacob Bertrand on Instagram: https://www.instagram.com/thejacobbertrandFollow Jordan on Instagram: https://www.instagram.com/jmkm808Follow Monica on Instagram: https://www.instagram.com/officialmonicat_We want your feedback! Fill out survey to help us improve our podcast https://tinyurl.com/LLPodcastFeedbackhttp://www.heyxolo.com/Jacobs Channel:  @ThreeFloating  

De la mano del productor de documentales Jorge Linares, viajamos hasta Guatemala para conocer una de esas historias que solo pueden ocurrir cuando se viaja por los mundos perdidos

Fiber artist Mary Anne Wise first went to Guatemala hoping to collect local textiles and inspire her own practice. Just one visit wasn't enough, and she visited several more times, eventually offering a class in rug hooking to local women artisans. Although the women didn't have a rug-hooking tradition, they did have abundant material: tons of tee shirts from “donations” that are often shipped to the area, discarded, and burned. After the success of that first class, the idea of creating a cottage industry that would benefit women throughout Guatemala took hold. Called Multicolores, the project is now a nonprofit organization officially recognized in Guatemala. The women join the program to support their families and improve their living conditions. And although many of them cannot read or write, all have something to say through the work of their hands. Mary Anne developed a curriculum of design principles that helped the women market their work in the international market. Although some are also weavers, not all of the women were producing textiles before joining the program. Drawing on family stories and cultural influences as well as their own imaginations, they design hooked rugs and other pieces that find their way to buyers around the world. Mary Anne and her coauthor, Cheryl Conway-Daly, told the story of Multicolores in a book, Rug Money. In the United States, drawing on their love of fabric and experience in interior design, Mary Anne and a friend decided to start a home goods shop specializing in artisan cloth. Based in Wisconsin, Cultural Cloth offers the handwork of artisans not only from Multicolores but from 30 countries worldwide. Although they have sold the shop to new owners, Mary Anne continues to work there one day a week . . . and the inspiration for her own fiber art that initially led her to Guatemala has begun to rise again. Links Multicolores website (https://multicolores.org/) The Art of Being exhibit website (https://multicolores.org/pages/art-of-being-exhibit) Rug hooking tour (https://multicolores.org/pages/rug-hooking-tour) with Multicolores Rug Money: How a Group of Maya Women Changed Their Lives through Art and Innovation (https://schifferbooks.com/products/rug-money) by Mary Anne Wise, Cheryl Conway-Daly, and Joe Coca Cultural Cloth shop (https://www.culturalcloth.com/) Mary Anne Wise's textile art website (https://www.maryannewise.com/) This episode is brought to you by: Treenway Silks (https://www.treenwaysilks.com/index.php) is where weavers, spinners, knitters and stitchers find the silk they love. Select from the largest variety of silk spinning fibers, silk yarn, and silk threads & ribbons at TreenwaySilks.com (https://www.treenwaysilks.com/). You'll discover a rainbow of colors, thoughtfully hand-dyed in Colorado. Love natural? Treenway's array of wild silks provide choices beyond white. If you love silk, you'll love Treenway Silks, where superior quality and customer service are guaranteed. Brown Sheep Company is a four-generation family business bringing you high quality wool and natural fiber yarns. We spin and dye U.S.-grown wool into hundreds of vibrant colors at our mill in western Nebraska. Our mill has something to offer for every craft, from our well-known knitting and crochet yarns to wool roving for spinning and felting. We offer U.S-made needlepoint yarn as well as yarn on cones for weaving. Learn more about our company and products at BrownSheep.com (https://brownsheep.com/). Have you heard of The Woolly Thistle? We're a brick-and-click yarn shop specializing in non-superwash, woolly wool yarns from the UK and Europe. We have fast and free shipping and you can check us out at TheWoollyThistle.com (https://thewoollythistle.com/), two L's in Woolly. (And let us do the international shipping and tariffs, so you don't have to.)

Mack Story dives into the critical role of trust as the foundation of influence in leadership. This episode offers actionable insights for leaders to cultivate trust, enhance their influence, and build stronger teams.Drawing from his experiences and insights from thought leaders like Stephen M. R. Covey and John C. Maxwell, Mack emphasizes that trust is built on a solid foundation of intent and character.He explains how 87% of a leader's influence stems from their values, consistent actions, and ability to connect with others, while only 13% relies on technical skills.Through real-world examples, Mack illustrates how trust shapes relationships and drives results, warning that without it, leadership falters. He challenges listeners to focus on building their character first, as it's the key to creating sustainable, high-trust relationships that withstand adversity.Mack also explores the dynamic nature of trust, highlighting that every interaction either strengthens or weakens it.Quoting Peter Drucker, he underscores the importance of unspoken communication in building trust and shares practical strategies for blue-collar leaders to align their intent with their actions.From his time in Guatemala with John Maxwell to everyday workplace scenarios, Mack shows how character-driven influence creates a ripple effect, fostering collaboration and inspiring others to follow.

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

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

#EntreJovénes No.9 ¿Que aire político respira Guatemala?

Conversamos con Edgar Gutiérrez Aiza y Enrique Navea sobre la erosión democrática en Guatemala y los aprendizajes que dejó el retroceso autoritario entre 2014 y 2024. Esta conversación forma parte de la serie Ultras y Mafiosos, una investigación que analiza cómo operan las coaliciones de actores antidemocráticos que han capturado el Estado en la última década. Hablamos de qué significa defender la democracia cuando quienes la erosionan no son una sola figura, sino alianzas enteras que actúan desde adentro de las instituciones. Discutimos la colección de investigaciones que explica quiénes son, cómo ganan poder y cómo se sostienen, y profundizamos en la guía estratégica que propone reconocer los umbrales para decidir cuándo insistir en las instituciones y cuándo movilizarse para protegerlas.Gracias a nuestros patrocinadores:Party SmartFeria del muebleSíguenos en nuestras redes sociales:Whatsapp:https: //whatsapp.com/channel/0029VaFGJYN7z4ko8qL0Rk3USpotify: https://open.spotify.com/show/6nwrSBjxwubm0nJlEDoJdD?si=d2a6238d0a05462eTiktok: / tangentepodcast X: / tangentegt Facebook: / tangentegt Instagram: / tangente_gt

¿Necesitamos una ley contra el lavado? En este episodio Lucy Rodriguez conversa con Jose Estuardo Córdoba para hablar sobre esta nueva iniciativa para actualizar la legislaciòn sobre el lavado de dinero en Guatemala .Gracias a nuestros patrocinadores:Party SmartFeria del muebleSíguenos en nuestras redes sociales:Whatsapp:https: //whatsapp.com/channel/0029VaFGJYN7z4ko8qL0Rk3USpotify: https://open.spotify.com/show/6nwrSBjxwubm0nJlEDoJdD?si=d2a6238d0a05462eTiktok: / tangentepodcast X: / tangentegt Facebook: / tangentegt Instagram: / tangente_gt

We're joined by Daniella Mestyanek Young, the author of Uncultured. She was born a third generation member of an influential family, within The Family International, better known as the Children of God cult. She escaped at fifteen, put herself through school, and graduated from college as valedictorian. Daniella joined the Army, became Captain, and she received the Presidential Volunteer Service Award. She was an Intelligence Officer in one of the Army's first Female Engagement Teams. In two tours and six years, she saw patterns in the military that were just like her experiences in the Children of God. Here are Daniella's 10 characteristics of a cult that we talk about: 1. Has a charismatic leader (and a skinny white woman) 2. A sacred assumption 3. The transcendental mission 4. Self-sacrifice of members 5. Limits access to the outside world 6. Distinguishable vernacular 7. Us versus them mentality 8. Exploits members' labor 9. High exit costs 10. Ends justify the means mentality Find Daniella online: https://twitter.com/daniellamyoung https://www.instagram.com/daniellamyoung_ https://www.tiktok.com/@daniellamestyanekyoung By Daniella's book UnCULTured https://www.indiebound.org/book/9781250280114 We're also excited to announce that our long promised merch is here!! We know it's tough sometimes to express your leftist feelings in public. Your ratty Che Guevara and CCCP t-shirts seem better left at home. Now you can fly your crypto-leftist flag and still be completely under the radar with our personal love letter to Juan José Arévalo, philosopher and socialist president of Guatemala, and the airline he nationalized. wetwired.printful.me/ Subscribe on Patreon to support making this show, get premium only episodes, and listen to our entire back catalog. patreon.com/wetwired

This week, Aebhric OKelly talks with Eric Linder, who shares the inspiring journey of Team 5, an organisation dedicated to providing remote medical care in underserved communities. Starting as a small group of friends, Team 5 has evolved over 15 years, focusing on humanitarian work without political or religious affiliations. Eric discusses the importance of education and training in remote medicine, emphasising the need for adaptability and cultural understanding. He also offers valuable advice for aspiring remote medics, highlighting the significance of hands-on experience and proper education in making a meaningful impact in global health.TakeawaysTeam 5 started as a small group of friends wanting to help others.The mission evolved from Belize to Guatemala due to logistical challenges.Team 5 focuses on providing medical care without political or religious affiliations.The organisation has grown, but it aims to keep missions small and effective.Eric Linder integrates educational programs with practical missions for students.Remote medicine requires adaptability and understanding of local cultures.Training in remote medicine is essential for effective humanitarian work.Volunteering in underserved areas can provide valuable experience.Education in public health is crucial for addressing global health issues.Team 5 emphasises the importance of being prepared for challenging environments.Chapters00:00 The Birth of Team 513:16 Expanding Horizons in Remote Medicine26:53 Education and Training in Remote Medicine30:55 Advice for Aspiring Remote Medics

Les hacemos llegar el programa Guatemala para Todos, correspondiente a esta semana, abordando el tema: Por el Derecho a Participar.

Gaby Rivera, the Guatemala native who clinched the victory over No. 4 Ohio State last May to lift LSU Women's Tennis to its first ever NCAA Elite Eight, joins the latest episode of The Real Deal to talk about her career in Baton Rouge, dreams after college & more.

El Corredor Interoceánico beneficiará a más de cinco millones de personas.  Detienen a exdirector de la Policía Estatal de Tabasco  Cinco detenidos por el robo de joyas del Museo del Louvre en Francia  Más información en nuestro podcast

The 3-part series “Can the record be trusted?” explores the prospects and challenges of human rights documentation and archives in the digital age, with speakers from an international expert workshop that took place at Queen's University Belfast in November 2024. In this episode, Dagmar Hovestädt speaks with Dr. Trudy Huskamp Peterson, international consultant on archives and human rights. With decades of experience—from the U.S. National Archives to the UN High Commissioner for Refugees—Trudy has worked with archives of truth commissions, international tribunals, and other conflict archives worldwide, including in Guatemala, South Africa, Honduras, Rwanda, Cambodia and Sierra Leone. The conversation revolves around Trudy's groundbreaking work on preserving truth commission records and explores the unresolved challenge of international tribunal archives. With multiple tribunals closing, questions about who will make access decisions and ensure long-term preservation remain desperately unresolved. From her perspective, the current next generation of vast amounts of digital data in human rights violations - from electronic records to DNA samples in conflict contexts – is to be looked at through an archival lens: "Preservation is not a problem to be solved. It is a process to be managed." About: Dr. Trudy Huskamp Peterson is an international consultant specializing in archives and human rights. She began her work at the U.S. National Archives and after 20 years embarked on an international journey in support of human rights and records. She has consulted for truth commissions, international tribunals, and the UN on archival issues worldwide. She is a longtime member of the International Council on Archives and a co-founder of its Section on Archives and Human Rights More: Trudy Huskamp Peterson and International Council on Archives

Not to sound like a broken record, but I'll say it again: the variety of creative expression in what is inadequately labeled "Latin music" continues to astound me.From the bossa nova-by-way-of-Guatemala of Fabuloso and Los Skeepers, to the evolving torch singing of the Chilean-via-Mexico vocalist Mon Laferte, to the ‘Western noir' of California singer Andrés Miguel Cervantes, to Nathy Peluso's Argentine take on Seventies New York City salsa, to jazz from southern Spain's Chano Domínguez... how do we even try to keep up with this kind of output?Someone has to do it, and we're glad it's us. Featured artists and songs:- Milo J, 'OLIMPO', 'Bajo De La Piel', 'Jangadero'- Fabuloso & Los Skeepers, 'Si Te Gusta'- Mon Laferte, 'Las Flores Que Dejaste En La Mesa', '1:30'- Chano Domínguez & Emaginario, 'March Of The Siguiriyas'- Nathy Peluso, 'ÁNGEL'- Andrés Miguel Cervantes, 'Dreams of Jacumba'This podcast episode was produced by Noah Caldwell. The executive producer of NPR Music is Suraya Mohamed.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Not to sound like a broken record, but I'll say it again: the variety of creative expression in what is inadequately labeled "Latin music" continues to astound me.From the bossa nova-by-way-of-Guatemala of Fabuloso and Los Skeepers, to the evolving torch singing of the Chilean-via-Mexico vocalist Mon Laferte, to the ‘Western noir' of California singer Andrés Miguel Cervantes, to Nathy Peluso's Argentine take on Seventies New York City salsa, to jazz from southern Spain's Chano Domínguez... how do we even try to keep up with this kind of output?Someone has to do it, and we're glad it's us.Featured artists and songs: - Milo J, 'OLIMPO', 'Bajo De La Piel', 'Jangadero'- Fabuloso & Los Skeepers, 'Si Te Gusta'- Mon Laferte, 'Las Flores Que Dejaste En La Mesa', '1:30'- Chano Domínguez & Emaginario, 'March Of The Siguiriyas'- Nathy Peluso, 'ÁNGEL'- Andrés Miguel Cervantes, 'Dreams of Jacumba'This podcast episode was produced by Noah Caldwell. The executive producer of NPR Music is Suraya Mohamed.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Walter Marsh with the surreal tale of Colin Wyatt, the ski champion, mountaineer, wartime camouflage expert, artist, and naturalist who committed one of the world's biggest-ever museum heists in the 1940s.In January 1947, by chance, it was found that over 3,000 rare and precious specimens of butterflies had vanished from museums in Sydney, Melbourne, and Adelaide. Alarmingly, the missing insects included many priceless ‘holotypes' — the first specimen of a given species to be identified, against which all others are compared.On the other side of the world, New Scotland Yard descended on a nondescript country house in Surrey, where they found a trove of over 40,000 butterfly specimens. The culprit was Colin Wyatt, a Cambridge-educated ski champion, mountaineer, wartime camouflage expert, artist, and amateur naturalist whose high-flying exploits cut a path from the Alps of Europe to a London court room to a final expedition to the jungles of Guatemala.Walter Marsh has written down the strange and confounding tale of the gentleman butterfly thief in his new book.This episode of Conversations was produced by Jennifer Leake, executive producer is Nicola Harrison.It explores museum heists, museum thefts, gentlemen criminals, natural history, lepidopterists, butterflies, butterfly stealing,adventurers, skiing, mountaineering, war, WWII, alps, london, stealing from a museum, theft from museum, famous museum heists, strange criminals, smooth criminals, why do people commit crime, collectors, the collector, extreme collections.To binge even more great episodes of the Conversations podcast with Richard Fidler and Sarah Kanowski go the ABC listen app (Australia) or wherever you get your podcasts. There you'll find hundreds of the best thought-provoking interviews with authors, writers, artists, politicians, psychologists, musicians, and celebrities.

In this episode, Casey sits down with Daniel O'Donnal, Owner of Saela Pest Control, for a deeply human conversation on leadership, identity, and what it means to build something meant to last. From bootstrapping a business from scratch to a nine-figure exit, Daniel reflects on 17 years of grit, partnership, and the belief that real success is measured by the lives you impact, not just the profits you earn.He shares lessons learned from his partners, Andrew and Blaine Richardson, and the moments that nearly broke them; going without paychecks, homes on the line, and the humility of starting over. But the heart of this episode is not the sale; it is the story behind it. Daniel opens up about faith, mentorship, and adoption, and how the calling to expand his family changed everything he thought he knew about love, leadership, and capacity.This conversation explores what happens after the win, how to reframe identity beyond achievement, and why the best leaders make others believe in themselves first. A powerful reflection for entrepreneurs seeking meaning beyond the scoreboard.00:00 | House fire and adoption: when life interrupts01:19 | Why Daniel originally said no to this interview02:35 | The early years of Saela and a 17-year timeline04:22 | Building for legacy, not for sale05:33 | Why they sold: timing, mission, and stewardship07:00 | Choosing the right buyer and honoring employees09:19 | The emotional cost of stepping away10:59 | Identity crisis after the exit13:01 | Casey's own journey through leaving a company18:06 | Reframing self-worth and learning to slow down20:15 | Daniel's upbringing in Mexico, Guatemala, and Texas21:17 | Mission to Brazil and meeting Andrew Richardson22:55 | The power of mentorship and certainty28:08 | One phone call that changed Daniel's life forever32:08 | Leadership through belief: Andrew's lasting impact35:12 | Parallel paths: Casey and Daniel's early career struggles37:49 | Business as a spiritual game39:50 | The leadership question that shifts everything42:21 | Excellence, culture, and disproportionate rewards43:55 | Bootstrapping: no outside capital, all-in growth44:46 | Raising four kids while building a business46:40 | Why they adopted: a spiritual nudge and a leap of faith50:22 | Meeting the girls — and becoming a family of eight53:42 | Angie's selfless act and the reality of adoption55:13 | The hardest year of their family's life56:39 | Beauty through struggle: what people don't see57:49 | Casey's own adoption story and shared lessons Hosted on Acast. See acast.com/privacy for more information.

En esta serie de tres capítulos, exploraremos cómo surgió Lev Tahor, el grupo, su doctrina y su llegada a Guatemala. Recorreremos la historia de esta comunidad: su origen en Israel en 1988, su traslado a EE. UU. y Canadá, las denuncias de abuso y su llegada a Guatemala. Lev Tahor es una comunidad que dice seguir el judaísmo original, pero cuyas prácticas incluyen matrimonios concertados, aislamiento social y educación controlada dentro del grupo.  

Escucha este programa en vivo por Radio Actitud 100.9FM todos los Lunes a las 6:00 PM hora de Guatemala

Michael Newman reflects on lessons from his ministry and leadership, the future of the LCMS, why trust and humility matter, and why discipleship is about doing the Word, not just hearing it. To learn more about the podcast or access the show notes, visit www.redletterpodcast.com. Today's episode is brought to you by our partner Child Beyond International. Thanks to this week's sponsor: Child Beyond International (CBI), a ministry dear to my heart. Based in Guatemala, CBI transforms the lives of orphaned, abandoned, and abused children by offering a Christ-centered new beginning. A dedicated team of caregivers, doctors, and social workers provides round-the-clock care, faith lessons, and prayer. Children are later reunited with safe relatives or adopted into loving Guatemalan families, with ongoing support beyond their time at CBI.For only $40 a month, you can help change a child's life. Because of the intensive care, it takes 20 people to fully sponsor one child. This season, we're using our podcast platform for good—we want Season 9 to sponsor a child through Red Letter Living. Could you be one of the 20? Visit www.childbeyond.org/rll. Jesus said it is more blessed to give than receive—this is a chance to experience that joy.Mike's ChallengeLive out James 1:22. Don't just listen to the Word—do it. Take action this week that aligns your faith with your works.Are You Following Jesus?Many want to be greater followers of Jesus but don't know how. We extensively studied everything Jesus commanded of us and located five key targets to which Jesus invited His followers. The five targets are Being, Forgiving, Serving, Giving, and Going.In partnership with LifeWay Research, we created a Red Letter Challenge Assessment that will measure you according to these five targets. And the best news of all: it's free! You will receive your results immediately and be presented with the next steps to help you become an even greater follower of Jesus.You can take the FREE Red Letter Challenge Assessment here. Watch the Entire Season on YouTubeWe upload every episode of The Red Letter Disciple on our YouTube channel. Subscribe here.Resources Mentioned in the EpisodeTexas District LCMSGospel DNA by Michael NewmanJames 1:22Concordia University TexasEvangelist Training in Texas DistrictSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Mod Cárdenas (b. Guatemala 1982) is a contemporary visual artist and pioneer of Guatemalan street art. Alongside his art, Cardenas pursued a career in Clinical Psychology, that has informed his approach to art from a research and observational base. Cardenas has exhibited extensively around the world with 14 solo exhibitions and several group shows, in addition to his murals and public art installations locally and abroad. His work has received numerous honors including the Highly Commended Award from SAP in Australia, Honorific Mention by Fundación Rozas Botrán in Guatemala, and a finalist position at GAA in Dubai. He was also recognized by the Finance Minister of Guatemala for his contribution to Guatemalan culture and by the Congress of the Guatemalan Republic for his impactful contributions and elevation of the art and culture produced in their country. His work is included in collections such as the Guatemalan National Congress Collection, the Luciano Benetton Collection in Italy, and the Fundación Rozas-Botrán Museum in Guatemala. Watch this episode on YouTube here: https://youtu.be/6NqFcTrLYnM Learn more about him at: https://www.modcardenas.com Find him on Instagram at: https://www.instagram.com/mod77art/ Follow the Agents of Innovation podcast on: Instagram: / innovationradio Twitter: / agentinnovation Facebook: / agentsofinnovationpodcast You can support this podcast and our Fearless Journeys community on our Patreon account: www.patreon.com/fearlessjourneys Want us to host a Fearless Journey group trip to Memphis with Matt Stone? Email us at: fearlessjourneysLLC at gmail dot com You can also join our network -- and our group trips -- through the Fearless Journeys community at: https://www.fearlessjourneys.org and subscribe to our free newsletter at: https://fearlessjourneys.substack.com 00:00 Episode Introduction 00:50 How do we meet? 01:05 First time listening to an episode? // What is Fearless Journeys 3:08 Where did you get your name Mod? 04:39 At what time did you start doing graffiti? 07:04 Art is part of everybody's life 09:14 10 Characteristics of a successful entrepreneur Curious & creative 10:58 How did you start? Why were you anonymous 13:30 Education and other jobs 16:54 Why Mod became a top 5 Tattoo Artist in Guatemala City 18:17 How do people find you before Social Media? 19:15 What kind of art are you particularly known for now? 21:37 Mod's studio 24:00 Self education & Social media 27:44 How's a Guatemalan artist recognized internally and externally 30:03 The importance of telling your story 35:44 The Power of connections 41:05 How can an artist get income? 42:00 How to manage your income being an solo entrepreneur 42:52 Finding a partner that understands you 51:45 How did you get your own Studio 52:15 Not everything is smooth Sailing as an artist - The power of MKTNG 55:14 How to contact Mod 57:35 Commission art and work 59:42 How do you help other artists 1:05:30 Difference between the artist mind and the entrepreneurial mind 1:12:15 You need to sell yourself 1:16:15 Traveling & awards 1:22:30 How many countries have you been to now? 1:25:00 Wrap

P. Federico (Guatemala)No sabemos si son muchos o pocos los que se salvan. Lo que buscamos es salvarnos cada uno. Jesús nos espera en su banquete. Apuremos el paso para llegar antes que se cierre la puerta[Ver Meditación Escrita] https://www.hablarconjesus.com/meditacion_escrita/la-puerta/

Conversamos con el diputado Samuel Pérez sobre la crisis política que atraviesa Guatemala: los intentos de golpe, la disputa por el control del Congreso y el rol de la Corte de Constitucionalidad en la configuración de mayorías y bloqueos legislativos. Hablamos sobre cómo la ingobernabilidad no es casualidad, sino una estrategia para frenar cambios en la elección del Ministerio Público, el Tribunal Supremo Electoral y la próxima Corte de Constitucionalidad. Samuel explica por qué la reforma a la Ley Orgánica del Congreso es clave, qué fuerzas están resistiendo y qué se juega Guatemala en las próximas semanas.Gracias a nuestros patrocinadores:Party SmartFeria del muebleSíguenos en nuestras redes sociales:Whatsapp:https: //whatsapp.com/channel/0029VaFGJYN7z4ko8qL0Rk3USpotify: https://open.spotify.com/show/6nwrSBjxwubm0nJlEDoJdD?si=d2a6238d0a05462eTiktok: / tangentepodcast X: / tangentegt Facebook: / tangentegt Instagram: / tangente_gt

El Tribunal Supremo Electoral de Guatemala (TSE) declaró este lunes que el presidente Bernardo Arévalo ganó las elecciones de 2023 y descartó suspenderlo de su cargo, luego de que un juez, a pedido de la fiscalía, anuló el partido que lo llevó al poder. El diputado Samuel Pérez, del Movimiento Semilla —partido del cual Arévalo fue cofundador— explicó a RFI por qué considera que la orden judicial carece de fundamentos legales. El presidente de Guatemala, Bernardo Arévalo, denunció este domingo un nuevo intento de "golpe de Estado" por parte de la fiscalía. La disputa se remonta a 2023, cuando la fiscal general, Consuelo Porras, habría intentado boicotear las elecciones que ganó Arévalo, así como su investidura en enero de 2024. Ahora, la tensión aumenta con una orden judicial que buscaba destituir al presidente, aunque este lunes el Tribunal Electoral rechazó dicha solicitud. Se trataba de una orden emitida por el juez Fredy Orellana, dirigida al tribunal electoral, que afectaba no solo al mandatario socialdemócrata, sino también a su vicepresidenta, a un alcalde y a 23 diputados, todos ellos pertenecientes a Semilla, el partido que está en el punto de mira de la fiscalía. Para el diputado de Semilla, Samuel Pérez, la orden judicial no tiene nada de judicial. "Honestamente, no es una batalla legal. Nosotros tenemos la razón jurídica y constitucional. Sin embargo, somos conscientes de que sí es una batalla política. Parece un intento desesperado, en ocasiones incluso ridículo, de un juez penal. Es el mismo juez penal que ha sido el único kamikaze que se ha atrevido a cometer estas ilegalidades. Está intentando, una vez más, tumbar al gobierno", afirmó. Los acusados no saben de qué los acusan  De haber sido admitida por el Tribunal Electoral, la orden habría impactado de lleno en la política guatemalteca. Habría anulado el partido del presidente y convertido a sus diputados en miembros individuales, en lugar de formar parte de un grupo político en el Congreso. Todo se basa, supuestamente, en un caso de corrupción. Sin embargo, en el partido no saben de qué se les acusa. Este es el caso del propio diputado Samuel Pérez. "Yo estoy personalmente implicado en este caso y, sin embargo, no me han dado acceso al expediente, a pesar de que lo he solicitado por todas las vías. Nadie tiene certeza de cuáles son los supuestos delitos ni cuáles son las supuestas pruebas. Se trata más bien de una posición política para intentar cancelar un partido que ganó la presidencia, que obtuvo espacios en el Congreso, que ganó una alcaldía, pero que incomoda profundamente a un régimen de corrupción e impunidad establecido en Guatemala durante las últimas décadas", concluyó. La Organización de Estados Americanos ha pedido respeto a los resultados de las elecciones de 2023 y fue convocada por el mandatario guatemalteco para una sesión extraordinaria. Desde Semilla esperan que toda esta batalla se resuelva conforme a la ley y la Constitución.

Aujourd'hui, Antoine Diers, consultant, Fatima Aït Bounoua, professeure de français, et Jérôme Marty, médecin généraliste, débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

Muchos sucesos que involucran a los Pueblos Indígenas están pasando alrededor del mundo. ¿Sabes cuáles son? Como parte del derecho a la información, Cultural Survival presenta este noticiero del mes de septiembre de 2025 con notas relevantes de Norte, Centro y Sur América, África y Asia, el cual puedes escuchar, descargar y compartir de forma gratuita. Música de introducción: - “Burn Your Village to the Ground” de The Halluci Nation. Derechos de autor, propiedad de The Halluci Nation. Usada bajo su permiso. Redacción: - Rosy Sul González, maya kaqchikel, Cultural Survival, Guatemala. - Shaldon Ferris, khoisan, Cultural Survival, Sudáfrica. - Dev Kumar, sunuwar, Cultural Survival, Asia. Voz: - Rosy Sul González, maya kaqchikel, Cultural Survival, Guatemala. - César Gómez, maya poqomam, Cultural Survival, Guatemala. Edición: - Rosy Sul González, maya kaqchikel, Cultural Survival, Guatemala. Imagen: - Cultural Survival.

El expresidente del Congreso de Guatemala denunció que el fallo que declara anomalías en la constitución del partido político Movimiento Semilla es un "golpe a la democracia", y ratificó que un juez no puede decidir sobre el futuro de un partido porque es deber del Tribunal Superior Electoral.See omnystudio.com/listener for privacy information.

El Tribunal Supremo Electoral de Guatemala (TSE) declaró este lunes que el presidente Bernardo Arévalo ganó las elecciones de 2023 y descartó suspenderlo de su cargo, luego de que un juez, a pedido de la fiscalía, anuló el partido que lo llevó al poder. El diputado Samuel Pérez, del Movimiento Semilla —partido del cual Arévalo fue cofundador— explicó a RFI por qué considera que la orden judicial carece de fundamentos legales. El presidente de Guatemala, Bernardo Arévalo, denunció este domingo un nuevo intento de "golpe de Estado" por parte de la fiscalía. La disputa se remonta a 2023, cuando la fiscal general, Consuelo Porras, habría intentado boicotear las elecciones que ganó Arévalo, así como su investidura en enero de 2024. Ahora, la tensión aumenta con una orden judicial que buscaba destituir al presidente, aunque este lunes el Tribunal Electoral rechazó dicha solicitud. Se trataba de una orden emitida por el juez Fredy Orellana, dirigida al tribunal electoral, que afectaba no solo al mandatario socialdemócrata, sino también a su vicepresidenta, a un alcalde y a 23 diputados, todos ellos pertenecientes a Semilla, el partido que está en el punto de mira de la fiscalía. Para el diputado de Semilla, Samuel Pérez, la orden judicial no tiene nada de judicial. "Honestamente, no es una batalla legal. Nosotros tenemos la razón jurídica y constitucional. Sin embargo, somos conscientes de que sí es una batalla política. Parece un intento desesperado, en ocasiones incluso ridículo, de un juez penal. Es el mismo juez penal que ha sido el único kamikaze que se ha atrevido a cometer estas ilegalidades. Está intentando, una vez más, tumbar al gobierno", afirmó. Los acusados no saben de qué los acusan  De haber sido admitida por el Tribunal Electoral, la orden habría impactado de lleno en la política guatemalteca. Habría anulado el partido del presidente y convertido a sus diputados en miembros individuales, en lugar de formar parte de un grupo político en el Congreso. Todo se basa, supuestamente, en un caso de corrupción. Sin embargo, en el partido no saben de qué se les acusa. Este es el caso del propio diputado Samuel Pérez. "Yo estoy personalmente implicado en este caso y, sin embargo, no me han dado acceso al expediente, a pesar de que lo he solicitado por todas las vías. Nadie tiene certeza de cuáles son los supuestos delitos ni cuáles son las supuestas pruebas. Se trata más bien de una posición política para intentar cancelar un partido que ganó la presidencia, que obtuvo espacios en el Congreso, que ganó una alcaldía, pero que incomoda profundamente a un régimen de corrupción e impunidad establecido en Guatemala durante las últimas décadas", concluyó. La Organización de Estados Americanos ha pedido respeto a los resultados de las elecciones de 2023 y fue convocada por el mandatario guatemalteco para una sesión extraordinaria. Desde Semilla esperan que toda esta batalla se resuelva conforme a la ley y la Constitución.

There's a direct connection between climate scientist Nicole Hernandez Hammer's childhood in rural Guatemala and her tireless work to teach the rest of us how to adjust our lives so we can preserve our planet for the grandchildren. And the life that unfolded between those two points is remarkable, including that time she stepped on Michelle Obama's foot.Follow Nicole on Twitter @NHH_Climate and IG @NicoleHernandezHammer. If you loved this episode, listen to Cecilia Muñoz and María Cristina González. Show your love and become a Latina to Latina Patreon supporter! Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Conversamos con Gregorio Saavedra sobre el nuevo intento del juez Fredy Orellana por desconocer a las autoridades electas y cómo esto reactiva la trama golpista que comenzó tras la victoria de Semilla en 2023. Hablamos sobre el papel del Ministerio Público, la persecución penal como herramienta política y el desgaste de las instituciones democráticas en Guatemala. Nos cuenta por qué este no es solo un conflicto jurídico, sino una batalla por el futuro del país y por el respeto a la voluntad ciudadana.Gracias a nuestros patrocinadores:Party SmartBrouwerSíguenos en nuestras redes sociales:Whatsapp:https://whatsapp.com/channel/0029VaFGJYN7z4ko8qL0Rk3USpotify:https://open.spotify.com/show/6nwrSBjxwubm0nJlEDoJdD?si=d2a6238d0a05462eTiktok: / tangentepodcast X: / tangentegt Facebook: / tangentegt Instagram: / tangente_gt

Thousands of immigrant children were separated from their parents at the border during the first Trump administration. And while a court ruled the government should reunite these families, hundreds still remain apart. In this episode, we travel to Guatemala to meet a father who was deported from the U.S. without his 14-year-old son. In theory the families should be able to reunify on U.S. soil. Lawyers and advocates are working tirelessly to track down missing families. But in practice, the new Trump administration is making these reunifications even more complicated. Latino USA is the longest-running news and culture radio program in the U.S., centering Latino stories and hosted by Pulitzer Prize-winning journalist Maria Hinojosa. Follow the show to get every episode. Want to support our independent journalism? Join Futuro+ for exclusive episodes, sneak peeks and behind-the-scenes chisme on Latino USA and all our podcasts. Follow us on TikTok and YouTube. Subscribe to our newsletter. See omnystudio.com/listener for privacy information.

Universal Voices is back with an all new mini-series. This season we explore how different folks within the Universal Church are experiencing community within the Body of Christ. In this episode, Alissa welcomes Jessica Mendoza. Alissa and Jessica discuss, "Partners in the Gospel," currently taking place in the Archdiocese of Seattle. The two talk about:Why Partners in the Gospel came about and the hope behind it.The power of being intentional and careful with important things.The power of listening and responding.Practicing not bringing "serial consumerism" into parish life.Working together as the Body.Allowing ourselves to grieve loss or change.Bringing a lion's share of fraternal care to the table.Jessica Mendoza was born and raised in the  Seattle area but counts her roots in Michoacán México. Her works as a pediatric and neonatal physical therapist, and  is also active in her parish, volunteering in high school youth ministry, parish leadership, and working alongside their companion parish in Guatemala.  She also helps chair her Archdiocesan Disability Inclusion Ministry, so that people of all abilities are able to participate fully in the life of the Church. In her spare time Jessica loves reading, hiking around the beautiful Pacific Northwest scenery, and playing the flute in a community Wind Symphony.  

Pemex cierra 2 mil tomas clandestinas desde 2017 Refuerzan seguridad y control del comercio ambulante en el Centro HistóricoGuatemala pide apoyo al FBI tras fuga de 16 reos peligrososMás información en nuestro podcast

Join Mom, Asher, and their special guest, Ms. Catherina from Columbus Guatemala Travel, a family-run company that helps families explore Central America through adventure and culture. Together, they visit a vibrant hillside filled with color, music, and love, the home of Guatemala's breathtaking Giant Kite Festival!

Conversamos con Fredy Peccerelli y Luis Martínez, de la Fundación de Antropología Forense de Guatemala, sobre cómo la ciencia y la memoria se entrelazan para buscar a los desaparecidos del conflicto armado. Hablan del origen de la fundación, la historia detrás de su trabajo forense, y cómo la tecnología, el ADN y la humanidad se convierten en herramientas para reconstruir el pasado y devolver verdad y dignidad a las familias. Nos cuentan cómo la ciencia también puede sanar y cómo, a través de ella, los huesos siguen hablando. Te compartimos la página web de la Fundación de Antropología Forense: https://fafg.org/Gracias a nuestro patrocinadorParty SmartSíguenos en nuestras redes sociales:Whatsapp:https://whatsapp.com/channel/0029VaFGJYN7z4ko8qL0Rk3USpotify:https://open.spotify.com/show/6nwrSBjxwubm0nJlEDoJdD?si=d2a6238d0a05462eTiktok: / tangentepodcast X: / tangentegt Facebook: / tangentegt Instagram: / tangente_gt

“There really is enlightenment and awakening in the intersection between trauma and spirituality—if you go into it and don't push it away.” — Kristina Amelong In this episode of Uncorking a Story, Mike sits down with Kristina Amelong—artist, healer, founder of Optimal Health Network, and author of the memoir What My Brother Knew. Kristina opens up about the profound loss of her brother, who eerily foresaw his own death, and the ripple effects this tragedy had on her life. Through writing, research, and deep spiritual exploration, Kristina found healing and meaning in places of grief, addiction, and transformation. Their conversation touches on mystical experiences, end-of-life insights, and the role writing plays in processing trauma and opening ourselves to the mystery of consciousness. Key Takeaways: From crisis to creativity: A near-death encounter in Guatemala led Kristina to contemplative writing, sparking the process that became her memoir. The uncanny story of her brother: At just 12 years old, her brother predicted his own death in chilling detail—an event that shaped her life and inspired her book. Healing through writing: Memoir became a vehicle not only for personal processing but also for connecting with others who were touched by her brother's life. Addiction and transformation: Kristina's journey from addiction to holistic healing reflects the resilience of choosing wellness and self-discovery. The intersection of trauma and spirituality: She embraces the paradox that deep pain can also lead to profound spiritual awakening. The ripple effect of storytelling: Sharing her memoir reconnected her with people from her past, showing how one story can spark collective healing. Life beyond the physical: Kristina's work with near-death experiencers and hospice has deepened her belief in the continuity of consciousness. Buy What My Brother Knew Amazon: https://amzn.to/4nEqWUc Bookshop.org: https://bookshop.org/a/54587/9781647429089   Connect with Kristina Website: https://www.kristinaamelong.com/ Facebook: https://www.facebook.com/kristina.amelong Instagram: https://www.instagram.com/optimalhealthnetwork/ YouTube: https://www.youtube.com/user/KrisOHC Connect with Mike Website: https://uncorkingastory.com/ Youtube: https://www.youtube.com/channel/UCSvS4fuG3L1JMZeOyHvfk_g Instagram: https://www.instagram.com/uncorkingastory/ TikTok: https://www.tiktok.com/@uncorkingastory Twitter: https://twitter.com/uncorkingastory Facebook: https://www.facebook.com/uncorkingastory LinkedIn: https://www.linkedin.com/company/uncorking-a-story/ If you liked this episode, please share it with a friend. If you have not done so already, please rate and review Uncorking a Story on Apple Podcasts, or wherever you get your podcasts. #UncorkingAStory #KristinaAmelong #Memoir #GriefJourney #HealingThroughWriting #SpiritualAwakening #WhatMyBrotherKnew #HolisticHealing #NearDeathExperience Learn more about your ad choices. Visit megaphone.fm/adchoices

Becca sits down with Ori Zohar, co-founder of Burlap & Barrel, a public benefit company reimagining how spices move through the world. From cardamom fields in Guatemala to pepper farms in Vietnam, Burlap & Barrel is building a direct trade model that connects smallholder farmers with home cooks and chefs alike, paying farmers far above commodity prices and bringing transparency to an industry that has long operated in the shadows. In this conversation, Ori shares how a friendship, a wild cumin seed, and a simple question, “Can we do this differently?” sparked a global movement for flavor and fairness. Tune in to hear how Burlap & Barrel grew from a suitcase of spices into a million-jar enterprise, what it means to be a legally bound public benefit corporation, and why storytelling might just be the secret ingredient to transforming trade. Learn more at burlapandbarrel.com. 

This week on Health Matters, Courtney talks with ophthalmologist Dr. Lisa Park about the best ways to take care of our eye health as we age.  Dr. Park shares tips on ways to protect eye health and preserve vision, as well as some common conditions to watch out for. ___Lisa Park, MD is an Associate Professor of Ophthalmology at Columbia University Medical Center and an Attending Ophthalmologist at New York-Presbyterian Hospital. Dr. Park joined Columbia's Department of Ophthalmology in 2017, and is a well-recognized cataract surgeon with a flourishing practice on Manhattan's west side. She is an expert in the latest surgical techniques including femtosecond-laser assisted cataract surgery and the use of astigmatism and presbyopia correcting intraocular lens implants. Dr. Park lectures nationally and internationally on complex cataract surgery techniques. Her interests include global ophthalmology, and she travels regularly to Guatemala and East Africa to teach and perform humanitarian eye surgery in developing countries, serving on the boards of a number of non-profit organizations dedicated to combating world blindness. ___Health Matters is your weekly dose of health and wellness information, from the leading experts. Join host Courtney Allison to get news you can use in your own life. New episodes drop each Wednesday.If you are looking for practical health tips and trustworthy information from world-class doctors and medical experts you will enjoy listening to Health Matters. Health Matters was created to share stories of science, care, and wellness that are happening every day at NewYork-Presbyterian, one of the nation's most comprehensive, integrated academic healthcare systems. In keeping with NewYork-Presbyterian's long legacy of medical breakthroughs and innovation, Health Matters features the latest news, insights, and health tips from our trusted experts; inspiring first-hand accounts from patients and caregivers; and updates on the latest research and innovations in patient care, all in collaboration with our renowned medical schools, Columbia and Weill Cornell Medicine.To learn more visit: https://healthmatters.nyp.org Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Conversamos con Pilar Rodríguez, periodista de Ojo con mi Pisto, y José Luis Sanz, editor del reportaje “Tres décadas de migajas”, sobre lo que ha dejado la minería en Guatemala después de más de 30 años de explotación.Nos cuentan cómo las regalías mínimas, la falta de control estatal y la opacidad en los informes de producción han convertido a la minería en un negocio poco recíproco para el país. También abordan la debilidad institucional que permite que las municipalidades sean simples espectadoras de lo que ocurre en su territorio.Cuentan cómo, tres décadas después, la minería sigue dejando más preguntas que beneficios y por qué incluso las propias empresas reconocen que el modelo actual no funciona.Gracias a nuestros patrocinadores:Party SmartFeria del muebleBrouwerSíguenos en nuestras redes sociales:Whatsapp:https: //whatsapp.com/channel/0029VaFGJYN7z4ko8qL0Rk3USpotify: https://open.spotify.com/show/6nwrSBjxwubm0nJlEDoJdD?si=d2a6238d0a05462eTiktok: / tangentepodcast X: / tangentegt Facebook: / tangentegt Instagram: / tangente_gt

Naranjan Nota engages with Kara Valentine in a conversation about self-belief, healing, and transformation. They explore discovering one's calling, alignment tools, and Kara's spiritual awakening in Guatemala. The episode tackles addiction, recovery, and their effects on relationships, emphasizing trust and deep connections. Kara discusses unconventional self-care, redefining meditation, and questioning societal norms. They delve into recognizing a greater purpose and creating safe spaces for growth. Kara shares future plans, including the Colibri experiment, and provides an overview of her organizations. The episode concludes with gratitude.Facebook: facebook.com/kara.wiegandInstagram: @kvalentine1111LinkedIn: linkedin.com/in/karavalentine11Master of Your Crafts is a captivating podcast featuring conversations with individuals who have dedicated themselves to mastering their craft. Whether it's a gift, talent or skill that comes naturally to them, these individuals have taken ownership and honed their abilities to perfection. Through deep conversation, we delve into their inner dialogue, actions and life circumstances offering words of wisdom to empower and guide you on a journey to becoming the master of your own craft.For more information, visit our website ⁠https://masterofyourcrafts.com⁠ and Bright Shining Light Website: ⁠https://brightshininglight.com⁠Stay connected with us:Facebook:   / masterofyourcrafts  Instagram:   / masterofyourcrafts  Spotify: ⁠https://open.spotify.com/show/1M0vp9H...⁠ApplePodcast: ⁠https://podcasts.apple.com/ca/podcast...⁠Amazon Music: ⁠https://music.amazon.com/podcasts/b15...⁠

En este nuevo capítulo de Octubre de Relatos, conoceremos cuatro historias donde lo cotidiano se tuerce, donde una simple noche o un camino de regreso a casa se convierten en el escenario de algo macabro. Una mujer que presencia un fallo en la realidad durante un viaje en carretera. Un hombre que, en la frontera entre Guatemala y El Salvador, se enfrenta a la presencia más aterradora de su vida. Voces que vienen desde debajo de la tierra como una advertencia… Hoy te presentamos testimonios reales que nos recuerdan que hay advertencias que no siempre llegan a tiempo, y presencias que no distinguen entre la vida y la muerte. Apaga la luz, acomódate… y prepárate para escuchar los nuevos Relatos de la Noche. —

Tim Ahlman shares lessons from his sabbatical, why leadership rhythms matter, and how local churches and institutions can build trust together for the future of the LCMS. He also talks deeply and personally about what it was like to be silenced on his own podcast, how it feels to be misunderstood, and what he said to LCMS President Matthew Harrison. To learn more about the podcast or access the show notes, visit www.redletterpodcast.com.Today's episode is brought to you by our partner Child Beyond International. Thanks to this week's sponsor: Child Beyond International (CBI), a ministry dear to my heart. Based in Guatemala, CBI transforms the lives of orphaned, abandoned, and abused children by offering a Christ-centered new beginning. A dedicated team of caregivers, doctors, and social workers provides round-the-clock care, faith lessons, and prayer. Children are later reunited with safe relatives or adopted into loving Guatemalan families, with ongoing support beyond their time at CBI.For only $40 a month, you can help change a child's life. Because of the intensive care, it takes 20 people to fully sponsor one child. This season, we're using our podcast platform for good—we want Season 9 to sponsor a child through Red Letter Living. Could you be one of the 20? Visit www.childbeyond.org/rll. Jesus said it is more blessed to give than receive—this is a chance to experience that joy.Tim's ChallengeDisciple one and be discipled by one. Find a Timothy you can pour into, and a Paul who can pour into you.Are You Following Jesus?Many want to be greater followers of Jesus but don't know how. We extensively studied everything Jesus commanded of us and located five key targets to which Jesus invited His followers. The five targets are Being, Forgiving, Serving, Giving, and Going.In partnership with LifeWay Research, we created a Red Letter Challenge Assessment that will measure you according to these five targets. And the best news of all: it's free! You will receive your results immediately and be presented with the next steps to help you become an even greater follower of Jesus.You can take the FREE Red Letter Challenge Assessment here. Watch the Entire Season on YouTubeWe upload every episode of The Red Letter Disciple on our YouTube channel. Subscribe here.Resources Mentioned in the EpisodeChrist Greenfield Lutheran Church: christgreenfield.churchUnite Leadership Collective: uniteleadership.orgConfessing Jesus Mission (forthcoming book, 2026)Lead Time PodcastThe Tim Ahlman PodcastGospel DNA by Mike NewmanUnstuck Group (Paul Alexander)Serving Challenge by Zach ZehnderVoices mentioned: President Matthew Harrison, President Tom Egger, Brian Wolfmueller, Mike Gibson, Ryan BarlowSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

P. Federico (Guatemala)Jesús nos anima a estar vigilantes. No es una vigilancia que pesa, porque es esperar al Amigo[Ver Meditación Escrita] https://www.hablarconjesus.com/meditacion_escrita/vigilante/

In the same week President Donald Trump brings a ceasefire and plans for a permanent peace in the Middle East, could he also be preparing for war in his own backyard? He ended this week authorizing CIA action in Venezuela to target the drug trade and the flow of illegal migrants, as the U.S. continues to blow up boats off the coast there. And while Trump stopped short of saying the U.S. is pushing for regime change in Venezuela, Maria Corina Machado, the country's opposition leader and winner of this year's Nobel Peace Prize, is calling for just that. Christiane spoke to her from an undisclosed location about why she supports Trump's military intervention against Maduro and why she has dedicated her Nobel award to Trump. Then, as Trump's ceasefire plan between Israel and Hamas in Gaza moves to phase two, Christiane speaks to Egyptian Foreign Minister Badr Abdelatty. who helped broker the deal about his hopes amid the many roadblocks ahead. Plus, a special CNN investigation by Stefano Pozzebon uncovers the abuses and harassment faced by female workers in Guatemala's garment factories. Also on the show, Christiane speaks with renowned historian Thant Myint-U about his new book "Peacemaker," and his grandfather U Thant, the former UN Secretary General, who played a crucial role in resolving massive events like the Cuban Missile crisis.  From her archives this week, Christiane emphasizes the need for courageous leadership in the Middle East by spotlighting the legacy of a true warrior for peace : former Israeli Foreign Minister, Prime Minister and President, Shimon Peres, who despite facing backlash at home never stopped believing in peace. And finally, from peace warrior to Sumo warriors. Far from home, more than 40 of Japan's top heavyweights have taken the British capital by storm for the first Sumo championship in the UK in more than thirty years. Air date: October 18th, 2025 Guests: Maria Corina Machado     Badr Abdelatty Thant Myint-U Learn more about your ad choices. Visit podcastchoices.com/adchoices

La selección de Luis Fernando Tena tiene el futuro en sus manos para ir al Mundial 2026. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Renee Burke, a powerhouse in the grant strategy world, joins us to share her incredible journey from securing major research grants at the University of Washington to transforming lives in post-war Guatemala. Her experiences, living through civil conflict alongside her nearly blind mother, have given her a profound understanding of how funding impacts real communities. With over $600 million secured globally and a bestselling book, "Getting Funded," now in its seventh edition, Renee brings a unique blend of expertise and compassion to the nonprofit sector. We dive into her innovative approach to philanthropy, emphasizing the importance of community empowerment and sustainable solutions. Whether you're a seasoned grant writer or just curious about the world of philanthropy, there's a treasure trove of insights waiting for you in this conversation!Renee Burke, a powerhouse in the world of grant strategy, takes us on a journey that's far from your typical boardroom chatter. Her story starts in the academic trenches of the University of Washington, where she honed her skills in securing hefty research grants. But the real magic began when she decided to join her mother in post-war Guatemala, where they rolled up their sleeves and got to work rebuilding communities. Imagine spending 15 years side by side with your nearly blind, elderly mother—talk about a duo! With every challenge they faced in a land torn by civil strife, Renee discovered the sheer power of funding. It wasn't just about dollars and cents; it was about changing lives and rebuilding hope. Fast forward to today, and she's helped pull in over 600 million bucks for various projects globally, all while writing a bestselling book on grant writing. This isn't just a chat about numbers; it's about the heart behind philanthropy, the deep connections, and the stories that transform lives. Buckle up as we dive into how Renee combines expertise with a profound sense of humanity and why her journey is an inspiration for anyone looking to make a difference.Takeaways: Renee Bourque's journey from academia to grassroots work in Guatemala highlights the transformative power of community engagement and local leadership. Securing funding is not just about the money; it's about nurturing relationships and understanding the real needs of communities. The concept of the 'rest step' teaches us about pacing ourselves in hard tasks, which can be applied to grant writing and community development alike. Renee emphasizes the importance of nurturing emergent leaders in communities rather than imposing solutions from the outside; it's all about local empowerment. Her book, 'Getting Funded', now in its seventh edition, includes essential updates about using AI in grant writing effectively and ethically. A successful funding strategy involves engaging the community to contribute their resources, fostering ownership and sustainability in projects.

The Agency. The Company. Langley.Without the Central Intelligence Agency, would we talk about conspiracy theories as much as we do? Who would be in power in Guatemala? What about Iran? Would the Bourne films ever have been made?Don is joined by Jeffrey Rogg to discuss what would have happened had the CIA never been founded. Jeff is a Senior Research Fellow at the Global and National Security Institute at the University of South Florida. His book is The Spy and the State: The History of American Intelligence.Edited by Tim Arstall. Produced by Sophie Gee. Senior Producer was Charlotte Long.Sign up to History Hit for hundreds of hours of original documentaries, with a new release every week and ad-free podcasts. Sign up at https://www.historyhit.com/subscribe.  You can take part in our listener survey here.All music from Epidemic Sounds.American History Hit is a History Hit podcast. Hosted on Acast. See acast.com/privacy for more information.