Podcasts about Homemade

A non-profit organization in Queensland turns old bicycles into all-terrain wheelchairs. The Surfers Sunrise Wheelchair Trust has been sending them to developing countries around the world for almost 30 years and has changed the lives of almost 12,000 people. - Eine gemeinnützige Organisation in Queensland baut aus alten Fahrrädern geländegängige Rollstühle. Der Surfers Sunrise Wheelchair Trust verschickt diese seit fast 30 Jahren in Entwicklungsländer weltweit und hat damit das Leben von fast 12.000 Menschen verändert.

The Middle Michigan Development Corporation awarded Technology Improvement Grants to 42 small businesses in Clare, Isabella, and Osceola counties to support upgrades in digital systems, equipment, and cybersecurity. Funding from the Michigan Economic Development Corporation's Trusted Connector Grant targets companies with fewer than 50 employees. Osceola County recipients include Homemade & More Consignment Shop, Northern Precision Products, and The Shepherds Fare, which are using the grants to modernize point-of-sale systems, update computer infrastructure, and improve transaction reliability. The program aims to address practical technology needs and promote long-term business growth in rural Michigan.Learn more on this news by visiting us at: https://greyjournal.net/news/ Hosted on Acast. See acast.com/privacy for more information.

Christmas is meant to be a season of joy—but for many of us, it becomes a whirlwind of overspending, overcommitting, and feeling overwhelmed. The good news? It doesn't have to be that way. With a bit of planning and the right perspective, you can slow down, simplify, and savor what truly matters.Today, Crystal Payne—creator of MoneySavingMom.com—shared practical ways to simplify Christmas while keeping your heart centered on Christ. Here's a look at her best advice for making this season more peaceful, meaningful, and budget-friendly.Rediscover the Meaning of ChristmasBefore diving into logistics or budgeting, Crystal encourages families to anchor the season in what matters most.1. Practice Daily Advent ReflectionsHer family uses Ann Voskamp's Advent book, complete with ornaments and daily devotionals. The readings are short, kid-friendly, and a gentle, daily reminder of the story at the heart of Christmas.2. Create a Family Giving ProjectEvery December, Crystal's children choose a giving project—something meaningful to them—and the whole family contributes. The kids even make donation boxes and help gather change throughout the month. It's a hands-on way to practice generosity and keep the focus on others.Simplify Your Gift ListFor many people, gift-giving is the biggest stressor in December.Crystal recommends asking yourself:Who do I feel I should buy for?Who do I want to buy for?What budget do I realistically have?If your list and budget don't match, consider simplifying:Family gifts instead of individual giftsExperience gifts rather than itemsHomemade or low-cost gifts, especially for people who “have everything”Crystal's free Christmas guide at MoneySavingMom.com includes 15 simple DIY gift ideas—from movie-night boxes to Sharpie-designed mugs to homemade baked goods.Keep Spending in CheckOverspending is easy at Christmas—but planning helps.Save Throughout the YearIt's too late for this season, but Crystal encourages starting a Christmas sinking fund in January. A little each month makes December much lighter.Use Gift Cards as Your BudgetIf you shop online, buying prepaid gift cards (or using ones earned through surveys or reward apps) helps you avoid overspending. When the card is empty, the shopping is done.If money is tight this year, you still have wonderful options:Homemade food gifts: cookie dough, loaves of bread, granola, sweet breadsExperience gifts: monthly treats, babysitting, laundry help, home-cooked mealsSentimental gifts: photo books, recipe collections, handwritten lettersThese gifts often mean more than store-bought items because they're personal, thoughtful, and memorable.Make Holiday Cooking EasierFood prep can dominate December, but Crystal suggests planning ahead:Make a list of everything you hope to cookShop ahead of timePrep and freeze items like cookie dough, rolls, sweet breads, or dessertsTake shortcuts when needed—premade dough or bread can be inexpensive and time-savingA few hours of prep can give you more space for the moments that matter.Plan Meaningful Family Time (Without Overfilling Your Calendar)Crystal offers several delightful ideas to create memories without adding stress.1. Make a December Bucket ListEach family member chooses one or two special activities. That's it. This keeps the schedule joyful rather than jam-packed—and ensures you're doing what everyone actually values.2. Wrap and Read Christmas BooksWrap books you already own and open one each day in December. Kids love the anticipation, and it becomes a shared daily moment.3. Celebrate Early as a FamilyBecause they travel to visit extended family, Crystal's family sets aside a full “Christmas Day” together the week before. It allows them to savor time at home without rushing through traditions.Stay Organized and Reduce StressCrystal's top principle: Ask, “How can I make this easier?”A few of her go-to strategies:Write everything down – brain dump into Google Calendar so it's not “living in your head.”Time-block your to-dos – small chunks of planned tasks prevent last-minute chaos.Share the workload – say “yes” when someone offers help. Ask guests to bring a dish. Let kids take part in preparations.Simplifying isn't just about doing less—it's about doing what matters most with more peace.Crystal's brand-new resource includes:15 DIY gift ideasFood gifts, homemade gifts, and simple creative optionsIdeas to simplify and save money this ChristmasYou can download it for free at MoneySavingMom.com.A Final WordCrystal's wisdom reminds us that Christmas doesn't need to be hectic or expensive to be meaningful. With planning, intention, and a focus on Christ, you can give joyfully—not regretfully.And if you're looking for help managing your Christmas budget—or planning for any financial season—the FaithFi App can be a tremendous toolkit. It's designed not just to track your spending, but to help you align every financial decision with biblical wisdom.Download the FaithFi app at FaithFi.com or search FaithFi in your app store.May your Christmas be simple, joyful, and centered on what matters most.On Today's Program, Rob Answers Listener Questions:I recently learned that Illinois has an estate tax threshold of $4 million, and my estate is already above that and growing. What kind of planning should I be doing now to prepare for it?What is the quickest and most affordable way to set up a durable power of attorney for financial, legal, and healthcare decisions?Resources Mentioned:Faithful Steward: FaithFi's Quarterly Magazine (Become a FaithFi Partner)MoneySavingMom.comThe Time-Saving Mom: How to Juggle a Lot, Enjoy Your Life, and Accomplish What Matters Most by Crystal PaineUnwrapping the Greatest Gift: A Family Celebration of Christmas by Ann VoskampWisdom Over Wealth: 12 Lessons from Ecclesiastes on MoneyLook At The Sparrows: A 21-Day Devotional on Financial Fear and AnxietyRich Toward God: A Study on the Parable of the Rich FoolFind a Certified Kingdom Advisor (CKA)FaithFi App Remember, you can call in to ask your questions every workday at (800) 525-7000. Faith & Finance is also available on Moody Radio Network and American Family Radio. You can also visit FaithFi.com to connect with our online community and partner with us as we help more people live as faithful stewards of God's resources. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Today, I am excited to have an interview with Laura Klynstra. Laura Klynstra is a senior art director for Revell Books and a freelance graphic designer and photographer. Previously, she worked as an art director at Hyperion Books and at HarperCollins Publishers in New York City. She is the author of The Homemade Pie Cookbook: 100 Pie, Tart, and Galette Recipes for Every Season.  On the show today, we: Dive into cookbook art direction for traditional publishing and self-published books Laura's journey from idea to published cookbook Three parts to every pie and tops for pie baking Discussion of pies perfect for winter- and Christmas/Holiday-time. Things We Mention in This Episode: Cookbook Author Platform Checklist Connect with Laura Klynstra  

Homemade gifts can be thoughtful and practical — if people actually know how to use them. In this episode, we're sharing our favorite high-compliance DIY gifts for non-crunchy friends and family, so your handmade presents don't end up forgotten in the back of a cabinet. We talk about why most homemade gifts fail (lack of familiarity, unclear instructions, or feeling too “crunchy”) and how to fix that by making your gifts familiar, foolproof, and easy to use in real life. These ideas are perfect for last-minute holiday gifts or any time you want to give something personal without pressure.

I feel like I've done way sketchier things

The Simple Things' Editor Lisa Sykes and Wellbeing Editor Rebecca Frank talk treasure, including the things we decorate our homes with, the people we treasure at Christmas and ways to treasure the season.If you are in the UK, you can try an immediate start subscription to the The Simple Things and receive the current issue straight away. Or buy current and back issues hereEditing & music by Arthur Cosslett.  Thanks to our partner for the Merry Midwinter season, the Marine Stewardship Council, which sets certification standards for sustainable fisheries and awards the blue ecolabel on fish and fish products. Find out more about the best fish to choose at msc.org and follow them on instagram @mscintheukOn the blogHandmade gift ideas from thesimplethings.comChristmas crackers  template hereBay and lemon sea salt body scrub  Homemade tea bagsEdible baublesFairy cake baublesGingerbread tree decorations   In the December issue (162) on sale nowMake your own advent candle Christmas playlist Mini rosemary wreath decorationsEggnog – why everyone should try itForest needles chai Decorations from fabric scrapsWeekend away – wreath making in the west country In our A Year of Celebrations AnthologyCrafternoon – festive bakes and gifts Choosing the tree Edible baubles and stained-glass biscuitsHandmade Christmas crackers  In our wellbeing bookazine, Flourish Volume 4Everlasting wreaths Learn moreHow to have an eco-friendly Christmas: advice from The Wildlife Trusts, The National Trust and WWFFish pie recipe carrying the MSC blue label by James Strawbridge In previous issues available at picsandink.comMissing people at Christmas – Issue 150

The Landing Chardonnay 2024, Bay of Islands. RRP from $55.00 If you're heading to the Bay of Islands this summer, then I can highly recommend a day visit to The Landing. The land's suitability for viticulture was long ago identified by the missionary Reverend Samuel Marsden. He established the first permanent European settlement in New Zealand, near where our vineyard now sits.   The Landing takes its name from its history as a place where early Polynesian and European immigrants to Aotearoa New Zealand made landfall and built new lives in a new country. And as the home of the first community where European missionaries and indigenous Māori people lived together in New Zealand The wine: A delicious wine with the stamp of site written throughout the aromas and flavours; beginning with a clay and stone mineral idea then salty seaside suggestions laced with fresh apple and grapefruit, then ripe yellow stone fruits. The layer of wood spice and lees adds complexity and texture accentuated by the acid line. Weight and mouthfeel, tautness and freshness are excellent. A wine that can be enjoyed from day of purchase or cellared for at least a year. The season: The 2025 vintage delivered one of the most balanced and high-quality growing seasons in recent years. A warm, settled spring ensured even flowering and excellent fruit set. Moderate rainfall in December and January maintained healthy canopies, while dry, sunny weather from February through March enabled optimal ripening. The food match: Homemade fettuccini ribbons in a light cream sauce with toasted pine nuts, button mushrooms and pieces of roasted salmon. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Giving edible gifts at Christmas is a winner I say! Some ideas take some forethought, like preserved lemons, fruit pastes, chutneys and sauerkraut, but there's plenty of other ideas that you can whip up over a day or weekend right before the big day. Think shortbreads, flavoured oils, scented salts or sugar meringues, spiced nuts, dukkah, gingerbread loaf, or one of my favourites, biscotti. Jars, bottles and small wooden or cardboard boxes can all be found in second hand shops, as can ribbon, wool, cotton etc to make them all look pretty. Tie some rosemary or bay leaves to jars and bottles for a festive look or decorate boxes with potato and paint stamps. Get creative! Pistachio and cranberry biscotti Homemade biscotti makes for a wonderful Christmas gift as it keeps well (so can be made ahead) and it's one of those things that's so much better than the store-bought variety. Makes about 30 Ingredients 3 medium sized eggs, at room temperature ½ cup olive oil (can use 5 tbsps. butter) ½ tsp orange zest 2 ¼ cups plain flour 1 tsp baking powder ½ tsp salt ½ cup caster sugar ½ cup brown sugar ½ cup roasted almonds, roughly chopped ½ cup shelled pistachios ¼ cup dried cranberries Method Preheat oven to 180 C and line a baking tray with baking paper. In a large bowl, lightly whisk eggs, olive oil, and orange zest. Add flour, baking powder, salt and sugars and stir until just incorporated. Fold in almonds, pistachios and cranberries and mix until combined. Divide dough into half. Place each half on lined tray and with damp fingers, shape into a log shape about 4cm x 30cm. Flatten slightly. Bake for 30-35 minutes or until golden brown in colour and hard on the outside but not all the way through. Let cool and use a serrated knife, slice at an angle about 1.5cm thick. Place slices back on the tray and bake for 12-16 minutes more, until firm. They will firm up more as they cool. Place on a wire rack to cool before filling jars with them as presents. Nici's Notes: Store in an airtight container at room temperature for 3 days or freeze for up to 3 months. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Text Me Here!!!Howdy Day 4 of our 12 Days of Podcasting!Today we are heading into Munch & Mingle's kitchen, metaphorically, because if we tried to in real life, all I see is a microphone landing in a hot pot! :DI'm going to share with you one of our creations, that is made possible by a past guest's family recipe! And I just think this recipe could in fact end up at one of your holiday parties this month!Let me know what you think, you definitely got to try this!*****Links:Charle's episode: https://podcasts.apple.com/us/podcast/why-not-you-charle-chewy-nerds/id1637367366?i=1000598193592Recipe for Italian Seasoning: https://www.wholesomeyum.com/how-to-make-italian-seasoning-mix/ E-mail: munchandminglepodcast@gmail.com Insta: @munchandminglepodcast

A sweet Make It Take It gift idea - homemade vanilla extract!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

For many, Christmas comes wrapped not only in lights and celebration, but also in financial pressure. The desire to give generously can collide painfully with a budget that simply won’t stretch far enough. And in a culture where extravagant Christmas mornings dominate social media feeds, it’s easy to feel inadequate or ashamed when the gifts under the tree look different than we wished. Vivian Bricker speaks honestly into this tension, reminding us that the heart of Christmas has nothing to do with what we can buy and everything to do with the One we worship. Somewhere along the way, many of us have absorbed the idea that Christmas requires excess. But the gospel reminds us that Christmas began in simplicity — a manger, a small town, a humble family, and a Savior who came quietly into the world. A meaningful Christmas does not require money. It requires Jesus. If finances are tight this year, remember: Christmas joy is not dependent on the number of gifts under the tree. Homemade, thoughtful gifts often carry more love than anything store-bought. God never measures love by financial ability. The people who love you most want you, not what you can give. And above all, Scripture calls us to shift our focus:“Seek first his kingdom… and all these things will be given to you as well” (Matthew 6:33). When we place Christ at the center, financial pressure loses its power. Instead of comparing, striving, or stressing, we are freed to worship, to give from the heart, and to celebrate what truly matters. Today's Bible Reading:“But seek first his kingdom and his righteousness, and all these things will be given to you as well.” – Matthew 6:33 Takeaway Truths Your financial limitations do not diminish your love or your worth. Christmas is not about purchasing power — it’s about the presence of Christ. Homemade or simple gifts can be meaningful expressions of love. God promises provision when we seek Him first. A simple Christmas can often be the most spiritually rich. Let's Pray Dear Jesus, Christmas feels a bit tight this year, and I’m struggling with feelings of guilt, fear, and inadequacy. Remind me that these feelings do not come from You. Help me remember that the purpose of Christmas has never been about gifts, spending, or trying to keep up with others. Teach me to embrace simplicity. Help me find joy in making homemade gifts or offering thoughtful gestures, even if they look different from years past. Calm my heart, silence comparison, and center my mind on Your goodness. Bring my focus back to You — the true reason for the season. Fill my heart with peace, gratitude, and confidence that You will provide everything I truly need. Thank You for being my source, my security, and my Savior. Amen. Scriptures for Further Reflection Matthew 6:25–32 Philippians 4:19 James 1:17 Psalm 23:1 Discover more Christian podcasts at lifeaudio.com and inquire about advertising opportunities at lifeaudio.com/contact-us.

# Unlocking Home Improvement Secrets: Your Weekend DIY Companion Are you tired of looking at those dated countertops but don't have thousands to spend on granite? This hour dives into affordable weekend transformations that can breathe new life into your home without breaking the bank. From countertop refinishing kits to essential garage door maintenance, you'll discover how small projects can make a big impact. The holiday season leaves many homes feeling tired and worn. Our host shares professional insights on how to tackle those post-celebration home improvement projects with practical, budget-friendly solutions. Whether it's updating countertops with specialized coating kits or properly mounting handrails in plaster walls, this episode delivers expert advice for the DIY enthusiast. ## Timestamps and Key Takeaways: **7:15** - Dice Coatings countertop refinishing kits: Transform dated countertops in a weekend with simple hourly steps that mimic granite or marble for a fraction of the cost **17:30** - Proper wall anchoring techniques: Learn the differences between toggle bolts, molly bolts and specialty anchors for securing items to plaster and drywall **25:45** - Garage door maintenance: How to properly clean and lubricate your garage door mechanism to prevent failure in extreme temperatures **33:10** - Quick home refreshers: Simple weekend projects like removing dated wallpaper borders and refinishing worn handrails **38:20** - DIY drain maintenance solutions: Homemade and commercial enzyme cleaners to keep your drains flowing freely Ready to tackle those home improvement projects that have been lingering on your to-do list? This hour provides the confidence and know-how you need to transform your space without professional help. Listen now and turn your home improvement dreams into weekend realities!See omnystudio.com/listener for privacy information.

# Unlocking Home Improvement Secrets: Your Weekend DIY Companion Are you tired of looking at those dated countertops but don't have thousands to spend on granite? This hour dives into affordable weekend transformations that can breathe new life into your home without breaking the bank. From countertop refinishing kits to essential garage door maintenance, you'll discover how small projects can make a big impact. The holiday season leaves many homes feeling tired and worn. Our host shares professional insights on how to tackle those post-celebration home improvement projects with practical, budget-friendly solutions. Whether it's updating countertops with specialized coating kits or properly mounting handrails in plaster walls, this episode delivers expert advice for the DIY enthusiast. ## Timestamps and Key Takeaways: **7:15** - Dice Coatings countertop refinishing kits: Transform dated countertops in a weekend with simple hourly steps that mimic granite or marble for a fraction of the cost **17:30** - Proper wall anchoring techniques: Learn the differences between toggle bolts, molly bolts and specialty anchors for securing items to plaster and drywall **25:45** - Garage door maintenance: How to properly clean and lubricate your garage door mechanism to prevent failure in extreme temperatures **33:10** - Quick home refreshers: Simple weekend projects like removing dated wallpaper borders and refinishing worn handrails **38:20** - DIY drain maintenance solutions: Homemade and commercial enzyme cleaners to keep your drains flowing freely Ready to tackle those home improvement projects that have been lingering on your to-do list? This hour provides the confidence and know-how you need to transform your space without professional help. Listen now and turn your home improvement dreams into weekend realities!See omnystudio.com/listener for privacy information.

This Week on Dopey! Our annual Thanksgiving episode opens with a Dopey holiday song and gratitude messages from the Dopey Nation. We remember the brilliant Jimmy Cliff and play a few tunes. We read Billy Strings reviews and talk shit about AI! PLUS DOPEY NATION GRATITUDE before introducing guest Charlotte McKinney.Charlotte joins at around 45 days sober. She talks about early sobriety, feeling scared to fully commit, and using comedy as her “secret life.” She opens up about her old weed habit, quitting cold turkey, partying with boyfriends, and chasing drugs through different phases of her life. She shares some of her craziest stories — including taking LSD and going to family dinners and spending holidays totally high. She and Dave talk recovery, meetings, codependency, boundaries, and finding sober community. They end with Dave's rapid-fire game (mushrooms vs acid, Beatles vs Stones, heroin vs meth, etc.).Next, Steve Poltz drops in with a story about the late Todd Snider. He describes getting hotboxed backstage with Todd and Evan Dando at the Ryman, being blasted on secondhand smoke, and going onstage dazed. He recalls Todd's health decline, his death, and their long friendship.All that and more on this brand spanking new - post Billy Strings episode of that good old Dopey Show!  Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

A current lawsuit case hitting the courts is one we need to be aware of if we love and lead kids. A seventeen year old New Jersey teenager is suing the company that created an AI app that will manipulate any photo, allowing app users to remove the clothing of the person in the picture. When she was fourteen and posting photos of herself on social media, a male classmate manipulated one of those photos using the app, which kept the young girl's face recognizable on a body that was not clothed. The fake image, as expected, was widely circulated among classmates and friends through social media. The suit is asking the courts to require the company to remove all fake images, to remove the app from the internet, and to provide financial compensation for loss of privacy and emotional harm. These tools in the hands of anyone of any age can be incredibly destructive. Warn your kids, and teach them to respect the privacy and image of God in all humans. Real or fake, it's pornography.

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Learn how to make the Viral Pillowcase Turkey recipe, plan to bring this dish filled with your homemade meats and the perfect Gift Ideas for the hunters & non-hunters in your family! Join radio hosts Rebecca Wanner aka ‘BEC' and Jeff ‘Tigger' Erhardt (Tigger & BEC) with the latest in Outdoors & Western Lifestyle News! Season 5, Episode 264 Viral Pillowcase Turkey Recipe: The Trendy Thanksgiving & Christmas Turkey Everyone Is Trying If turkey is on the menu this Thanksgiving, Christmas, or holiday season, there's a trending cooking method sweeping the internet—perfect for home cooks. Meet the Viral Pillowcase Turkey Recipe, a unique preparation that delivers an incredibly moist, flavorful holiday bird. What Is the Pillowcase Turkey Cooking Method?  According to recent reports, including features in major outlets, home cooks are going viral for marinating their Thanksgiving turkeys inside clean pillowcases. The trend, started by NBC's Chef Elizabeth Heiskell, involves: Slathering a whole turkey with rich butter Wrapping the bird in strips of smoky bacon Soaking a clean cotton pillowcase in butter, wine, and chicken broth Sealing the turkey inside the saturated pillowcase for roasting Once cooked low and slow, the turkey emerges tender, juicy, and ready for a final crisp in the oven. This quirky cooking hack has become a holiday sensation from coast to coast, especially among cooks looking for fool-proof turkey methods: How to Make the Viral Pillowcase Turkey Inspired by Better Homes & Gardens, here's a simple overview of how to prepare the trending Pillowcase Turkey: Butter the Turkey: Generously coat a whole turkey with softened butter. Wrap with Bacon: Layer bacon slices over the entire bird. Prepare the Pillowcase: Use a clean, 100% cotton pillowcase or cheesecloth. Soak it in a mixture of melted butter, wine, and chicken broth. Wrap & Roast: Place the buttered, bacon-wrapped turkey inside the soaked pillowcase. Roast according to weight, basting periodically. Crisp the Skin: Remove the pillowcase near the end of cooking and finish the turkey in a hot oven to crisp the bacon and skin. This method ensures a perfectly moist and flavorful holiday turkey, ideal for family gatherings. Homemade Meats for Holiday Gatherings Whether you harvest your own game or simply enjoy homemade meats, serving venison, pork, or beef turned into jerky, sausage, and summer sausage makes an impressive and hearty holiday spread. Build the Ultimate Charcuterie Board For gatherings, create a rustic board using any wooden slab or tray. Include: Homemade meats (jerky, smoked sausage, summer sausage) Cubed cheeses (cheddar, jalapeño cheese, pepper jack) Fresh grapes Dried fruits Mixed nuts Crackers & seasoned pretzels Dipping sauces like Mickey's Mustard This Charcuterie highlights your harvest in a yummy arrangement! Perfect Gift Ideas for Hunters  Looking for a thoughtful gift for the hunter in your life? A tool that helps process and preserve harvested meat is always appreciated. Top Pick: Cosori Food Dehydrator One of our favorite tools of the year is the Cosori Food Dehydrator—a reliable machine perfect for making large batches of tender, flavorful jerky. We use the 10-tray model (16.2 sq. ft. of drying space), and it easily handles up to 12 lbs of meat at once. This dehydrator has been a game-changer for us, Tigger & BEC. We purchased it in March 2024 and have used it every two weeks since. It consistently produces perfect jerky—and it makes an excellent gift for both men and women who enjoy processing their own wild game. Buy it HERE on Amazon. Note: This is not a paid or sponsored review. We simply love this machine and recommend it from personal experience. OUTDOORS FIELD REPORTS & COMMENTS We want to hear from you! If you have any questions, comments, or stories to share about bighorn sheep, outdoor adventures, or wildlife conservation, don't hesitate to reach out. Call or text us at 305-900-BEND (305-900-2363), or send an email to BendRadioShow@gmail.com. Stay connected by following us on social media at Facebook/Instagram @thebendshow or by subscribing to The Bend Show on YouTube. Visit our website at TheBendShow.com for more exciting content and updates! https://thebendshow.com/ https://www.facebook.com/thebendshow WESTERN LIFESTYLE & THE OUTDOORS Jeff ‘Tigger' Erhardt & Rebecca ‘BEC' Wanner are passionate news broadcasters who represent the working ranch world, rodeo, and the Western way of life. They are also staunch advocates for the outdoors and wildlife conservation. As outdoorsmen themselves, Tigger and BEC provide valuable insight and education to hunters, adventurers, ranchers, and anyone interested in agriculture and conservation. With a shared love for the outdoors, Tigger & BEC are committed to bringing high-quality beef and wild game from the field to your table. They understand the importance of sharing meals with family, cooking the fruits of your labor, and making memories in the great outdoors. Through their work, they aim to educate and inspire those who appreciate God's Country and life on the land. United by a common mission, Tigger & BEC offer a glimpse into the life beyond the beaten path and down dirt roads. They're here to share knowledge, answer your questions, and join you in your own success story. Adventure awaits around the bend. With The Outdoors, the Western Heritage, Rural America, and Wildlife Conservation at the forefront, Tigger and BEC live this lifestyle every day. To learn more about Tigger & BEC's journey and their passion for the outdoors, visit TiggerandBEC.com. https://tiggerandbec.com/

Pepper & Dylan often disagree but this is a big one. Pepper claims homemade pizza is superior. Dylan claims nothing is better than a chef perfecting pizza in a restaurant. Does the dough make the pizza? Both of them plead their case.

This week Tom and Julie struck gold with clips of Jason Alexander performing “River of Dreams” live on stage, Alec Baldwin doing pushups in the middle of a Beverly Hills restaurant, a man playing Céline Dion on a 110 year old vaudeville comedy instrument, and how to make gummy bears at home. Plus Julie went to Trader Joe's drunk, and Tom wonders how many is too many McDonald's points to have.ATTENTION DT PATRONS: Our November livestream has been moved to this Wednesday 11/19 at 8pm ET (5pm PT) - sign up now so you don't miss out at https://patreon.com/doublethreatpod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠CLIPS FROM THIS WEEK'S EPISODE:-Jason Alexander performs “River of Dreams”https://www.instagram.com/reel/DQpSdQGkrgc/?igsh=NTc4MTIwNjQ2YQ%3D%3D-Fred Flinstone shrinkshttps://dai.ly/xsbczq-Alec Baldwin does pushups in the middle of a restauranthttps://www.instagram.com/reel/DQExOZujet3/?igsh=NTc4MTIwNjQ2YQ%3D%3D-How to make homemade gummy bearshttps://www.instagram.com/p/DNjF7ZzORNj/-Playing Céline Dion on a 110 Year Old Vaudeville Comedy Instrumenthttps://www.instagram.com/p/DOtBu88jHVp/Our brand new Double Threat merch is AVAILABLE NOW at https://doublethreatpod.merchtable.com - Join the Patreon to receive an exclusive discount code at https://patreon.com/doublethreatpod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Patreon is the best way to support Double Threat! Your support keeps the show going and we appreciate it more than we can say. Plus you get weekly bonus episodes, access to monthly livestreams, merch store discounts, and more!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://patreon.com/doublethreatpod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠WATCH VIDEO CLIPS OF DOUBLE THREAT⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/@doublethreatpod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠JOIN THE DOUBLE THREAT FAN GROUPS*Discord⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ https://discord.com/invite/PrcwsbuaJx⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠*Reddit⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.reddit.com/r/doublethreatfriends/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠*Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ https://www.facebook.com/groups/doublethreatfriends⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠SEND SUBMISSIONS TO⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠DoubleThreatPod@gmail.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠FOLLOW DOUBLE THREAT⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://twitter.com/doublethreatpod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/doublethreatpod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠DOUBLE THREAT IS A FOREVER DOG PODCAST⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://foreverdogpodcasts.com/podcasts/double-threat⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Theme song by Mike KrolArtwork by Joe Frontel00:00 Intro02:03 How many McDonald's points is too many?06:02 Fred Flintstone shrinks11:54 Keith Cable15:41 Julie went to Trader Joe's drunk19:45 Jason Alexander performs “River of Dreams”38:56 Never cancel your Patreon subscription45:54 Alec Baldwin does pushups in the middle of a restaurant53:03 Rock & Roll Hall of Fame ceremony57:12 Homemade gummy bears01:05:01 Playing Céline Dion on a Vaudeville Instrument01:08:48 OutroSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

You can stop paying twenty bucks for fancy butter now...    Because, we're sharing the ultimate expensive butter hack that works!

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Christmas is a time for celebration, joy, and the warmth of family traditions. This year, let's embrace the homemade spirit by creating a charming Christmas atmosphere using natural elements like orange slices and other delightful crafts. This podcast will guide you through crafting unique decorations, festive treats, and heartwarming gifts—all infused with the essence of the season. Grab your scissors, glue, and a hot cocoa as we dive into the merry world of homemade Christmas! 1. Gathering Your Materials To get started, you'll need a few essential materials to create your decorations and treats: - For Décor: - Dried orange slices - Cinnamon sticks - Pinecones (natural or painted) - Twine or ribbon - Craft glue - Scissors - For Treats: - Ingredients for cookies or gingerbread - Festive sprinkles or edible glitter - Small mason jars or bags for packaging - For Gifts: - Blank gift tags - Decorative paper - Craft materials for personalizing gifts 2. Creating Dried Orange Slice Ornaments Dried orange slices add a beautiful, natural element to your Christmas décor. The process of making these ornaments is simple and rewarding. Ingredients & Instructions: 1. Preheat your oven to 200°F (93°C). 2. Slice oranges into 1/4-inch thick rounds. 3. Place the slices on a baking sheet lined with parchment paper. 4. Bake for 2-3 hours, turning them halfway through, until they are dry but not burnt. 5. Once dried, use a skewer to create a small hole at the top of each slice for hanging. 6. Thread twine through the hole and hang them on your tree, mantel, or around your home. These will not only look stunning but will also fill your space with a light citrus aroma. 3. Crafting a Cinnamon Stick Bundle Next, let's create a rustic decoration that will complement your dried orange slices: cinnamon stick bundles. Instructions: 1. Gather 3-5 cinnamon sticks and tie them together using twine or ribbon. 2. Attach a dried orange slice or a small pinecone to the bundle for added charm. 3. Use these bundles as chair decorations, table centerpieces, or even as gift toppers. These bundles capture the scent of Christmas and add a touch of elegance to your décor. 4. Baking Festive Treats No Christmas is complete without delicious treats! Consider baking cookies or gingerbread with your family. Simple Gingerbread Cookie Recipe: Ingredients: - 3 cups all-purpose flour - 1 tablespoon ground ginger - 1 tablespoon ground cinnamon - 1/2 tablespoon ground cloves - 1 teaspoon baking soda - 1/2 teaspoon salt - 3/4 cup unsalted butter (softened) - 3/4 cup brown sugar - 1/2 cup molasses - 1 egg Instructions: 1. In a bowl, mix together the flour, ginger, cinnamon, cloves, baking soda, and salt. 2. In another bowl, cream the butter and brown sugar, then beat in the molasses and egg. 3. Gradually add the dry ingredients to the wet mixture. 4. Refrigerate the dough for about 1 hour. 5. Preheat the oven to 350°F (175°C) and roll out the dough on a floured surface. 6. Cut out shapes and place them on lined baking sheets. Bake for 8-10 minutes or until firm. 7. Let them cool and decorate with icing and sprinkles. Package them in mason jars with a festive ribbon for a personal touch! 5. Personalizing Gifts with DIY Touch Once your decorations and treats are ready, it's time to wrap your gifts. Gift-Wrapping Ideas: - Use plain brown paper and decorate it with stamps or doodles. - Attach a bundle of dried orange slices and cinnamon sticks to your gifts for a beautiful, aromatic embellishment. - Handwrite gift tags with heartfelt messages. These simple yet personal touches will make your presents memorable and cherished. Merry Christmas

TV in the cinema, home or not home and fireworks night.

Preparing can save you time, soft pillows and and cozy duvets, wires aren't fun, can you buy apple on Amazon? Why is everyone boycotting target.   Slow horses, mayor of east town returns, the new vampire show on AMC, scary movies on Hulu, Halloween baking championship   Pizza night, remixing hamburger helper, do we need to order out every other night? Homemade does  taste better, pizza with no crust, loaded chicken bake.   Happy Monday stars

If you're anything like me, this time of year can feel like your plate is full. Besides chores, school, kids' activities, there's everything that comes with changing seasons and holidays approaching. I know the days can get long and the to-do list even longer. And while putting healthy homemade meals on the table is high on my priority list, sometimes it feels like it's just out of reach, and then I'm sitting there kicking myself again that we didn't have a vegetable on the table. But, that's where the slow cooker comes in. In this episode, I talk about how to make cozy, nutritious meals for your family when you are short on time using one of my favorite small appliances, my slow cooker. So if you are ready to simplify things in your kitchen while still providing delicious, healthy meals, I am so excited to share my favorite tips and recipes so you can focus on the things that are important to you in this season.  I hope this episode encourages you to bring out that slow cooker and make it work for you. It doesn't have to be fancy, just an opportunity to simplify real food that feeds your family well. If this episode helped you, please share it with a friend who's feeling stretched thin right now. Sometimes, a simple reminder that homemade doesn't have to mean complicated can make all the difference. Thank you so much for joining me!   → Share this episode with another busy mom who needs simplified meals!   Our Sponsors: - A'del Natural Cosmetics - natural, U.S. made makeup, Christian and family-owned! Go to adelnaturalcosmetics.com/jocelyn Use code: FARMFEDFAMILY for 20% off your order - Inherit Clothing Company - find modest, fashionable clothes designed with Christian values Go to inheritco.com/FARMFED Use code: FARMFED for 10% off your order   Join the free Farm Family Community  Connect with Jocelyn! Free recipes, gardening tips, food preservation tutorials, and more! Follow us on Facebook

This week on The Super Retro Podcast:We built the ultimate trip to the mall by choosing between some classic mall staples you'll definitely remember. Then we dropped our Top 5 NES Black Box Games and revealed our Top 5 Arnold Schwarzenegger movies of all time.We also took a nostalgic turn remembering those homemade popsicles in the ice tray and just how essential those trays were back in the day, along with that creepy puppet from Mister Rogers and plenty of other throwbacks.Tuck's Music Corner was firing on all cylinders, we officially announced our new sponsor with Arcade 1Up, the Discord Drops were unreal as usual, the Mailbag was loaded, and we had possibly the best Fit Check submission ever.All that and much more on this week's episode of The Super Retro Podcast.⸻Today's episode was brought to you by Salty Water. Hydrate Your Inner Warrior! Support our sponsors:IG: https://www.instagram.com/drinksaltywater/Buy: https://tinyurl.com/4c4kz9ceWebsite: https://drinksaltywater.com/⸻Arcade1upWebsite: https://arcade1up.com/Use "KeepinitRetro10" for 10% off Discord: https://discord.gg/superretroMaster list on our NES collection: https://superretropod.com/nes-game-list-super-retro/Join our channel: https://www.youtube.com/channel/UCMP4yO-dFGayGUkT_MVYrhQ/joinEmail: SuperRetroPod@gmail.comAll things Super Retro: https://linktr.ee/superretroInstagram: https://www.instagram.com/superretropodcast/TikTok: https://www.tiktok.com/@superretropod

If anyone knows how to host a cozy, joyful Thanksgiving dinner, it's my friend Leah Brink. She's been welcoming anywhere from 10 to 29 family and friends around her tables for the past 15 years. Her holiday spreads could be straight out of Better Homes & Gardens or Martha Stewart Living, yet her heart for hospitality is all about warmth, gratitude and joy.In this cozy and practical episode of Funeral Potatoes & Wool Mittens, Leah shares how she plans for Thanksgiving weeks (and even months) ahead—from scheduling her PTO and deep cleaning her home to baking desserts for the freezer. She talks about making her table welcoming with a flower centerpiece from Shari at Hand Tied Floral Boutique in Brookings, South Dakota, setting the mood with simmering cinnamon and cloves on the stove, and playing her favorite soft jazz and It's the Great Pumpkin, Charlie Brown soundtrack in the background.We also dive into the heart of the meal—homemade gravy. Leah walks us through her step-by-step approach to making perfect gravy every time, plus her secret to a juicy, flavorful turkey: a 24-hour brine. You'll hear about her signature dishes like mashed potatoes and gravy, Red Lobster-style Cheddar Bay Biscuits from scratch, and her must-have baked mac and cheese.Leah also shares her family recipes, including:• Her mom's creamy fudge• Her grandma's ginger snaps• Her stepmom's Snickers bars• Her cozy beer cheese soup• And a link to festive cranberry Brie bitesGet each recipe at https://randomsweets.com/thanksgiving-hosting-and-homemade-gravy-with-leah-brink/, along with Leah's hosting and gravy-making tips—including using a Thanksgiving day “cooking template,” how she journals notes for next year, and why she believes “prep equals confidence.”So, this Thanksgiving, if you're the one making gravy, bring someone into the kitchen to learn alongside you. Or, if you're eager to learn, step up and take notes—you'll be grateful you did next year.I hope you pick up a few new ideas and feel a little more confident — and maybe even excited — about hosting Thanksgiving this year. Big thanks to my friend, Leah Brink, for sharing her warmth and wisdom around the table. Host and Producer, Staci Mergenthal⁠RandomSweets.com⁠#ourSweetMidwestLifeWebsite ⁠randomsweets.com⁠Instagram ⁠@potatoesandmittens⁠Instagram ⁠@randomsweets⁠Facebook: ⁠Funeral Potatoes & Wool Mittens⁠Facebook ⁠Random Sweets⁠Pinterest ⁠@staciperry⁠Email: ⁠staci@randomsweets.com⁠

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

Tomorrow evening, neighborhoods across our region will be infiltrated by ghosts, witches, princesses, superheroes and Louvre jewel thieves. It's almost Halloween!Halloween brings out our crafty, creative sides. This time of year can also create a slight panic if you've waited too long to put together a costume for yourself or your kid. Thankfully, we've got a bunch of experts in the creative arts of dress up, crafting, and costuming.Jennifer LaCasse, clothing supervisor for the ReSOURCE in Williston, gives us the scoop on costumes that have come through the store. We also heard from Sarah Bush, the costume shop supervisor for the University of Vermont's Theater Department, and Luke Hungerford of Rail City Fan Fest in St. Albans, for a professional point of view and tips on experimenting with new materials. 

Stupid News 10-24-2025 6am …Don't use a Homemade Flamethrower to Kill a Cockroach …She is sorry about her fake pregnancy …He was a very successful at being Jobless

Brooklyn has always felt like home - an alternate home that never happened. In this episode, I share my love affair with a place: the rhythms, the people, the late nights, and the everyday magic of Brooklyn.Stay connected:* YouTube - https://www.youtube.com/@homemadepod* Instagram - https://www.instagram.com/shannoncason/* Twitter - https://twitter.com/shannoncason* Facebook - https://www.facebook.com/ShannonCasonTalks* TikTok - https://www.tiktok.com/@shannoncasonSupport the stories:* Patreon - https://www.patreon.com/shannoncason* CashApp - https://cash.app/$ShannonCason* PayPal - https://www.paypal.com/paypalme/homemadestories1* Merch & more - https://www.shannoncason.com/Supporters get a mention on the next Homemade Stories Podcast!For hosting, speaking, interviews, or consulting - more info at - https://www.shannoncason.com/ Hosted on Acast. See acast.com/privacy for more information.

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John and Soren chat with Laura Klynstra, the creative force behind the excellent cookbook The Homemade Pie Cookbook. They talk about all of the great photos, recipes, tips, equipment and information contained inside the book. They also talk about how letting go and giving into good cooking instead of perfect cooking can bring a freedom for home cooks. Thanks for listening!!!

Our local wine country has grown over the years, and recently, that's meant more substantial food offerings in the area. High-caliber chefs from Portland and Napa Valley are opening up eateries in the Willamette Valley and beyond — and fall is the perfect time to visit. Today on City Cast Portland, we're talking with Portland Monthly's editor in chief, Brooke Jackson-Glidden, about some of the most exciting chefs working in wine country and which wineries are serving much more than just cheese and crackers. Discussed in Today's Episode: Mac Market  Alea  Honey Pie The Ground Grounded Table  The Pub Hayward The Allison Inn  Antica Terra's  Mineral Springs Ranch  Hiyu Wine Farm  Soca White Salmon Baking No Clos Radio Alchemist's Jam  Dos Mundos Become a member of City Cast Portland today! Get all the details and sign up here.  Who would you like to hear on City Cast Portland? Shoot us an email at portland@citycast.fm, or leave us a voicemail at 503-208-5448. Want more Portland news? Then make sure to sign up for our morning newsletter, Hey Portland, and be sure to follow us on Instagram.  Looking to advertise on City Cast Portland? Check out our options for podcast and newsletter ads at citycast.fm/advertise. Learn more about the sponsors of this October 16th episode: Portland Art Museum Babbel - Get up to 50% off at Babbel.com/CITYCAST DUER - Mention code CCPDX for 15% off pFriem Family Brewers

Food, Glorious Food…it's more than just a way to stay alive. Food brings people together. Families gather for meals. Communities gather for picnics, block parties and potlucks. It's also a way we explore each other's cultures. Today, “Foodies” are a massive part of the social media world. There's even an unofficial Foodie Caucus in the State Legislature. We brought a few of the Foodie Members together to sit down at a Sacramento area restaurant and talk about food, its importance to family, community and culture (and the ways the State Legislature helps keep food safe in California). Join Assemblymembers Jose Luis Solache, Stephanie Nguyen and John Harabedian for this tasty discussion.

Andrew and Robert Kissel grew up just four years apart in a family where wealth and competition went hand in hand. Their father, Bill, was a relentless businessman who demanded success from his sons, and both carried that drive into adulthood in very different ways. Rob built his career as a prominent investment banker, while Andrew often looked for shortcuts in the world of real estate. In 1989, Rob married Nancy Keeshin, a spirited and impulsive woman whose personality contrasted sharply with his serious, ambitious nature. When Rob's career took the family to Hong Kong, they appeared to be living the dream among the city's wealthy expatriates. But behind the polished image, cracks in the marriage were starting to show. By November 2003, those tensions reached a breaking point when Rob vanished after a violent fight with Nancy. Soon, the Kissel family name would become infamous on two continents.Today's snack: Homemade strawberry milkshakeSupport us on Patreon

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Maple-derived compounds, especially epicatechin gallate (ECG), stop cavity-causing bacteria from attaching to your teeth and forming plaque Unlike chemical mouthwashes, maple polyphenols are safe to swallow, making them a better option for children and adults Green and black tea also contain ECG, giving you an easy daily source of natural cavity protection Reducing sugary and acidic drinks cuts off the main fuel that bacteria use to erode enamel and cause decay Homemade eggshell toothpaste and oil pulling with coconut oil provide simple, natural ways to strengthen teeth and reduce harmful bacteria

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Yahya Muhammad. Topic: Entrepreneurship, legacy, and community impact through his ice cream business, Shawn Michelle’s Homemade Ice Cream Yahya Muhammad shares his journey from tasting unforgettable homemade ice cream as a child to founding one of Chicago’s most beloved ice cream brands. His story is one of perseverance, cultural pride, and community service, rooted in faith and inspired by family and fraternity.

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Yahya Muhammad. Topic: Entrepreneurship, legacy, and community impact through his ice cream business, Shawn Michelle’s Homemade Ice Cream Yahya Muhammad shares his journey from tasting unforgettable homemade ice cream as a child to founding one of Chicago’s most beloved ice cream brands. His story is one of perseverance, cultural pride, and community service, rooted in faith and inspired by family and fraternity.