Podcasts about ingredients

11.4.25 Hour 1, Kevin Sheehan opens up the show discussing Commanders' Head Coach Dan Quinn feeling remorseful for keeping Jayden Daniels in the game while it was out of reach. Kevin Sheehan discusses whether the Kliff “cliff” is a real thing to worry about with Kliff Kingsbury' offensive play calling. Kevin Sheehan gives his thoughts on Dan Quinn saying defensive coordinator Joe Whitt Jr. is moving down to the sideline to coach the defense more closely during games.

Hey Winner, So you're ready to step away from social media, but now you're wondering, “Okay… but how do I actually get leads without it?” Don't worry, friend. I've got you. In this tactical episode of Your Anti-Social Advantage, I'm breaking down the three essential ingredients of a marketing system that works while you rest. You'll walk away knowing exactly what you need to build a lead-generating, values-aligned business without being glued to your phone. Spoiler alert: it's way simpler than you've been told. Rooting for you ~ Gabe   New to the podcast? Start here: https://redhotmindset.com/podcast-start/   LISTEN TO HEAR: The 3 pillars of a sustainable, anti-social marketing system How to craft a message that speaks directly to your dream clients Simple ways to attract leads without creating daily content The one follow-up tool you need to build trust on autopilot Why you don't need to be “everywhere” to grow a thriving business  

There's nothing more comforting than a warm bowl of soup or a bubbling casserole — especially when it's filled with life! In this episode, we're exploring Fermented Comfort Foods — how to finish cozy dishes with kefir, yogurt, labneh, or a splash of kraut brine so they nourish both your belly and your heart. You'll learn how to keep those live cultures happy, why they boost mood and digestion, and simple ways to turn everyday comfort food into true gut comfort food. Episode link: https://www.culturedfoodlife.com/podcast/episode-336-fermented-comfort-foods-bringing-cultured-ingredients-to-your-soups-stews-and-casseroles/ Link(s) I talked about: Article: https://www.culturedfoodlife.com/fermented-comfort-foods-using-cultured-ingredients-in-soups-stews-and-casseroles/ Check out these other links: My Story Video: https://youtu.be/CbX9Nv9OtGM For health tips and recipes, subscribe to our weekly emails. We'll also send you our free Getting Started Guide: http://bit.ly/2BnHpay Listen to all my podcasts: http://bit.ly/cflpodcast Become a Biotic Pro Member: http://bit.ly/2kkhwS1 Cultured Food Recipes: http://bit.ly/2UIfY2x Health and Food Topics: http://bit.ly/2SdzIOS My Amazon Shop: https://bit.ly/3KdhEge MY STARTER CULTURES Milk Kefir Grains: http://bit.ly/2rQ99PE L. Reuteri Superfood: https://bit.ly/LReuteriSuperfoodStarter L. Gasseri Superfood: https://bit.ly/LGasseriSuperfoodStarter Easy Kefir: http://bit.ly/2MQ1nPV Kefir Soda Starter: http://bit.ly/3YVErTa Kombucha Starter: http://bit.ly/2g2R9hE Vegetable Starter: http://bit.ly/2SzzVem Water Kefir Crystals:  http://bit.ly/2irmImW Sourdough Starter: http://bit.ly/2IjaaXK Other items in my store: http://bit.ly/2HTKZ27 STAY CONNECTED Instagram: http://instagram.com/culturedfoodlife/ Facebook: https://www.facebook.com/CulturedFoodLife/ Pinterest: http://pinterest.com/donnaschwenk/ Twitter: https://twitter.com/donnaschwenk

Send us a textGalatians - The Pure GospelGalatians 1:1-5Chris McKnight, Lead Pastor/ElderNovember 2, 2025Message 1 in the series on Galatians

Steven Rofrano grew up in New Jersey in an Italian-American family that instilled a deep respect for food quality and old-world traditions. Steven struggled with chronic health issues growing up, until he discovered that eliminating seed oils and processed foods made him feel truly healthy for the first time.  Fueled by years of obsessive research, Steven became convinced that classic American foods can be both healthy and delicious—if made without toxic ingredients. Determined to prove this, he quit his big tech software job in 2022 to launch Ancient Crunch, starting with MASA Chips, the first nixtamalized tortilla chips cooked in grass-fed beef tallow. Next came Vandy Crisps, tallow-cooked potato chips that restore the 'Great American Snack' to its original seed oil-free glory.  Today, Steven remains on a mission to rebuild America's pantry with real, nourishing ingredients—and, of course, to spread a little anti-seed oil "propaganda" along the way. Website: https://ancientcrunch.com/ Timestamps: 00:00 Trailer 00:33 Introduction 03:28 Tallow as the best frying fat 08:38 Fixing manufacturing and health systems 11:36 Cattle, land, and tallow production 14:58 Grazing and land restoration 17:38 Saturated vs. vegetable oil turnover 21:17 Animal fat vs. seed oils 25:42 Pesticide use on corn 29:02 Wagyu quality factors 29:54 Grass-fed farming challenges 35:20 Automated production quality 38:26 Making classic snacks healthy 40:10 Fried food & caloric intake Join Revero now to regain your health: https://revero.com/YT Revero.com is an online medical clinic for treating chronic diseases with this root-cause approach of nutrition therapy. You can get access to medical providers, personalized nutrition therapy, biomarker tracking, lab testing, ongoing clinical care, and daily coaching. You will also learn everything you need with educational videos, hundreds of recipes, and articles to make this easy for you. Join the Revero team (medical providers, etc): https://revero.com/jobs ‪#Revero #ReveroHealth #shawnbaker  #Carnivorediet #MeatHeals #AnimalBased #ZeroCarb #DietCoach  #FatAdapted #Carnivore #sugarfree Disclaimer: The content on this channel is not medical advice. Please consult your healthcare provider.

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

EASY LISTENING DEP'T.: [THE NEW YORK TIMES] "Randy Shumway, chairman of the state Homeless Services Board, said in an interview, ‘Utah will end a harmful culture of permissiveness,' he said, ‘and guide homeless people towards human thriving.'” An accountability center. Because if there's one lesson that homeless people with drug addiction problems need drummed into them, it's that the things they do can have negative consequences. No more culture of permissiveness toward people not having a place to live. Please visit, read, and support INDIGNITY! https://www.indignity.net/

Guest links:Instagram: the_breath_geekTicktok: the_breath_geekWebsite: https://richardlblake.com/ Timestamps:00:00 The Myth of Mental Illness01:08 Exploring Breath Work and Mental Health05:45 The Power of Conscious Connected Breath Work09:56 Breath as a Tool for Emotional Regulation15:11 Understanding Trauma and Memory Processing20:11 The Role of Community in Healing29:14 The Erosion of Emotional Buffers31:40 The Role of Therapy in Modern Society35:56 The Dark Side of Talk Therapy40:08 Understanding Memory and Its Implications42:16 Ingredients for Good Human Health51:53 Practical Applications of Breathwork  To learn more about Mission 22's impact and programs, visit www.mission22.org or find us on social media. IG: @mission_22. Tiktok: @_mission22

On The Ball with Ric Bucher delivers sharp, no-nonsense NBA analysis from veteran insider Ric Bucher (FS1, Fox Sports Radio) on the United WeCast Network. In this episode, Ric examines how the NBA's entertainment engine shapes today's game and player development, contrasting it with EuroLeague and international club systems. He spotlights Pat Riley's shift toward international talent with the Miami Heat, why European training (movement, passing, team concepts) is closing the gap, and how global stars like Nikola Jokić, Luka Dončić, Shai Gilgeous-Alexander, and Victor Wembanyama are redefining MVP conversations.Ric then zooms into on-court problem solving: why scorers must also be playmakers, using Anthony Edwards' struggles vs. a box-and-one as a case study, and why teams like the Rockets (even with Kevin Durant) need a true table-setter. He breaks down Ime Udoka's blueprint for maximizing KD (pinch-post touches, free-throw-line catches), and offers practical context on early-season rotations and experimentation—citing the Warriors, Steve Kerr, and how constraints from sports science impact lineups. If you want basketball talk that connects NBA strategy, international hoops, and player development—with clear takeaways you won't hear elsewhere—subscribe and follow @RicBucher for weekly episodes.

On this edition of News Time, we'll head to a beach to see a shipwreck, we'll hear about a clever invention giving sick kids a holiday from hospital, and we'll hit the shearing sheds for a wild and woolly Wow of the Week! Quiz Questions1. How big was the tiny noisy frog?2. How old is the shipwreck believed to be?3. What sort of business did Sharon create?4. What technology allows kids to have a holiday from hospital?5. How many lambs did Nikki shear in nine hours?Bonus Tricky QuestionHow do the newly-discovered frogs on Dauan Island begin life? Answers1. As big as a fingernail2. 100 years old3. Catering4. Virtual Reality (VR) headsets5. 502Bonus Tricky AnswerThey hatch from eggs (and don't begin life as tadpoles!)

In this episode of Derms and Conditions, host James Q. Del Rosso, DO, welcomes David Osborne, PhD, a formulation expert behind several dermatologic topicals, to explore what drives topical performance, using dapsone and roflumilast as case studies. They begin by challenging long-held vehicle dogma rooted in mid-20th-century corticosteroid training: the idea that ointments always outperform creams or lotions. They note that with newer solubilizers, stabilizers, and vehicles, those rules don't consistently hold for products approved in the modern era. They next revisit propylene glycol (PG) as a classic double-edged tool: its ability to dissolve more drug helped create “super-potent” corticosteroid lotions, yet higher PG levels can irritate skin, induce contact allergy, and compromise barrier function. However, they clarify that small amounts may serve as a humectant and offer antimicrobial benefits. They then discuss topical roflumilast's development to illustrate modern formulation problem-solving: the roflumilast molecule is difficult to dissolve in water and tends to precipitate when water is present. The formulation approach minimized supersaturation (allowing a small solid fraction), leveraged a high purity grade of diethylene glycol monoethyl ether (DEGEE), known under the commercial name Transcutol, to hold the active ingredient drug (roflumilast) in solution in the presence of water, and delivered a highly moisturizing, propylene glycol-free and ethanol-free cream. Use of a unique emulsification approach ensured physical stability even at elevated temperatures while avoiding lipid extraction and additional barrier damage. For topical dapsone, Osborne incorporated pharmaceutical-grade Transcutol (free of ethylene-glycol contaminants) to partition the drug, slow release, and reduce systemic exposure. He emphasizes “topical product metamorphosis”: as water evaporates on skin, the local Transcutol concentration rises, dissolving residual crystals and enhancing delivery, the opposite of older vehicles that left behind residual visible crystals and under-delivered active. They close by looking ahead towards preservative minimalism, microbiome-aware vehicles, and designing drugs intrinsically optimized for cutaneous delivery so the base can remain as inert as possible. Tune in to the full episode to hear the formulation backstories behind roflumilast and dapsone, why PG can both enhance delivery and damage skin barrier integrity and function, how Transcutol and robust emulsifiers can solve solubility and stability hurdles, and pearls you can use tomorrow when selecting vehicles and counseling on tolerability.

Join the conversation with C4 & Bryan Nehman..C4 & Bryan started the show this morning discussing the BPD officer seen on a viral video.  Day 30 of the government shutdown & a throwdown.  Governor Moore speaks on redistricting, C4 & Bryan react.  A sedative that veterinarians use has been found in a batch of drugs from the most recent overdose event at Penn-North.  Congressman Kweisi Mfume joined the show discussing SNAP, the government shutdown & more.  Antoine Burton, President of We Our Us also joined the show to talk about a recent audit & more.  Listen to C4 & Bryan Nehman live weekdays from 5:30 to 10am on WBAL News Radio 1090, FM 101.5 & the WBAL Radio App!

Andrej Safundzic, Gründer von Lumos, teilt seine These für den deutschen Tech-Standort: Deutschland sollte nicht das nächste Silicon Valley werden, sondern der beste „zweite Standort“ für US-Tech-Giganten. Was du lernst: Warum die USA die „Champions League“ für Gründer ist Warum wir genug Venture Capital in Europa haben, aber die falsche Strategie verfolgen Warum Regierungen aus Irland und den Niederlanden proaktiver als Deutschland sind Warum Qualität und Nachhaltigkeit deutsche Standortvorteile sind ALLES ZU UNICORN BAKERY: https://stan.store/fabiantausch   Mehr zu Andrej: LinkedIn: https://www.linkedin.com/in/andrejsafundzic/  Website: https://www.lumos.com/  Mehr zum Co-Host Mike: LinkedIn: https://www.linkedin.com/in/mikemahlkow/  Website: https://fastgen.com Join our Founder Tactics Newsletter: 2x die Woche bekommst du die Taktiken der besten Gründer der Welt direkt ins Postfach: https://www.tactics.unicornbakery.de/

318: Today's taboo topic involves wiping our butts. I'm just gonna say it to get it out of the way - but it's something we all do and for many, we do it at least once a day. And if you're female, we are wiping more than just our rear ends! That's why I invited Lee Reitelman to join me in today's episode. I recently switched over to a non-toxic toilet paper and fell in love with it so I had to personally invite the CEO and founder to talk about the negative effects conventional toilet paper has on the human body. You may be listening and asking, "what's wrong with toilet paper?" - but what many fail to realize is that several on the market contain formaldehyde, bleach, PEG 40, and forever chemicals. These ingredients in toilet paper are touching our most sensitive areas regularly on the daily, causing health issues we may not realize until years later. In this interview, we talk about bidets and some personal experiences we've had with them and why they may not be for everyone, the environmental aspect of tree based toilet paper, and how toilet paper is actually made and all the steps it takes to make a roll. After this episode you'll think twice about your TP!  Topics Discussed: → Formaldehyde in toilet paper → How conventional toilet paper is made → What is considered “conventional” TP? → Ingredients in conventional toilet paper → Regulations around listing ingredients in TP → Bidets - They're NOT for everyone!  → Bamboo TP v Tree TP → The environmental aspect of conventional TP → Misconceptions around non-toxic TP As always, if you have any questions for the show please email us at digestthispod@gmail.com. And if you like this show, please share it, rate it, review it and subscribe to it on your favorite podcast app.  Sponsored By:  → Armra | Use code DIGEST for 30% off at https://tryarmra.com/digest → Bethany's Pantry | Go to https://bethanyspantry.com/ and use code PODCAST10 for $10 anything! Check Out Plant Paper: → Website → Instagram Check Out Bethany: → Bethany's Instagram: @lilsipper → YouTube → Bethany's Website → Discounts & My Favorite Products → My Digestive Support Protein Powder → Gut Reset Book  → Get my Newsletters (Friday Finds) Learn more about your ad choices. Visit megaphone.fm/adchoices

Jens Lapinski von Angel Invest über die Realität von Gründerteams und deren Entwicklung. Er teilt, warum die meisten Mitgründer irgendwann ausscheiden, wie man Machtkämpfe frühzeitig erkennt und warum "The Five Dysfunctions of a Team" Pflichtlektüre für jeden Gründer ist. Was du lernst: Die häufigsten Gründe für Team-Konflikte Wie du mit Machtkämpfen umgehst Die richtige Balance im Wachstum Warum Coaching entscheidend ist ALLES ZU UNICORN BAKERY: https://stan.store/fabiantausch   Mehr zu Jens: LinkedIn: https://www.linkedin.com/in/jenslapinski/  Website: https://angelinvest.ventures/  Join our Founder Tactics Newsletter: 2x die Woche bekommst du die Taktiken der besten Gründer der Welt direkt ins Postfach: https://www.tactics.unicornbakery.de/

In this episode of The Poultry Nutrition Blackbelt Podcast, Dr. Dana Didde, Poultry Nutritionist at Jones-Hamilton Co., discusses the growing role of functional feed ingredients in modern poultry nutrition. She explains how sodium bisulfate supports gut health, improves feed pH balance, and enhances milling efficiency. Discover how this versatile feed ingredient can enhance nutrition programs and overall animal performance. Listen now on all major platforms!"Sodium bisulfate is a very versatile product: it goes into animal feed, human food, and can also be used as a litter treatment."Meet the guest: Dr. Dana Didde earned her B.S. in Animal Science from Kansas State University and her M.S. and Ph.D. from the University of Nebraska–Lincoln. Currently a Poultry Nutritionist at Jones-Hamilton Co., she previously worked for Smart Chicken for over a decade, overseeing nutrition and live production. Her expertise centers on improving poultry performance through functional feed ingredients. Liked this one? Don't stop now — Here's what we think you'll love!What you'll learn:(00:00) Highlight(01:17) Introduction(02:47) Sodium bisulfate explained(04:37) Product insights(06:32) Gut health benefits(08:17) Milling performance(11:41) Next research steps(13:53) Closing thoughtsThe Poultry Nutrition Blackbelt Podcast is trusted and supported by innovative companies like:* Jones-Hamilton Co.- Barentz- Kemin- Anitox- BASF- Poultry Science Association

In this powerful episode of the Metabolic Freedom Podcast, Ben Azadi exposes how the modern diet was engineered to keep you fat, sick, and addicted — and reveals how to finally break free. You'll learn: The shocking truth about food addiction and the “bliss point” The six toxic ingredients destroying your metabolism Why Big Food and Big Pharma profit from your sickness How to detox from inflammation and reset your metabolism naturally Simple food swaps to heal your body and burn fat fast Ben also shares the 3 steps to metabolic freedom and real-life transformations from students who lost up to 120 pounds — all without starving or counting calories.

*This episode is part of a wider panel project with This Is Silk. *In this episode I welcome back Sonal Keay who is the founder of multi-award winning, B Corp certified, skincare brand This is Silk.Since we last caught up, Sonal has done a trial with 100 of the Outspoken Beauty Panellists who tested her Power Up Silk Concentrate with really great results.During the episode we chat about how her amazing brand has evolved, the lengths she goes to to ensure that her products do what they claim they will and why silk is an ingredient that benefits our skin in numerous ways.

If you haven't watched it yet, it is available to stream on Disney+, so go check it out. It's a fun movie for the whole family with cameos from John Stamos, Will Arnett, Taraji P. Henson and more. Maybe it will give you some costume ideas. Hopefully there will be more Muppets movies in the future. Apple Cider Champagne Cocktail (wellplated.com):Ingredients4 oz Apple Cider8 oz chilled Champagne (Prosecco or sparkling wine)2 oz Brandy or Rum2 tablespoons Sugar1/2 teaspoon CinnamonOptional: Apple slices, caramel, caramel vodka, cinnamon sticksDirectionsRim the glasses with sugar and cinnamon.Pour brandy or rum, apple cider, then champagne into each glass.Garnish as desired and ENJOY!Apple Cider Old Fashioned (foxeslovelemons.com):Ingredients 1 strip orange peel (about an inch wide)2-4 dashes of orange bitters1 teaspoon maple syrup2 oz bourbon3 oz apple ciderIceSliced apples, cinnamon sticks and/or cherries for garnishDirectionsPlace orange peel, bitters and maple syrup in a small glass and use muddler to gently release oils from orange peel.Add bourbon and cider; stir until well combined.Top glass with ice and serve immediately, garnish with apple slices, cinnamon sticks and/or cherries, if desired.Muppets Haunted Mansion Drinking Game:Drinking when...you see a cameo.Pepe corrects someone on being a King Prawn.you hear a bad dad joke.you see a dead husband.you don't know a celebrity's name.the skull lets out a breath.a door creaks.someone appears out of nowhere.MacGuffin's name is mentioned.Miss Piggy complains.Take a shot when...Miss Piggy sneezes.it's revealed that Will Arnett is MacGuffin.As always, drink responsibly and with others. Follow or subscribe wherever you listen to the podcast. Follow me on Instagram and Twitter at @Line_Drunk.

Faigy Blumstein is a passionate educator, school psychologist, and content creator who is dedicated to living a Hashem-centered life. As part of the Thank You Hashem women's division, Faigy draws on mystical chasidic teachings and the light of the Baal Shem Tov, to inspire others. Her heartfelt approach helps women deepen their connection to Hashem, integrating spirituality into everyday life in a meaningful and modern way.---Please rate and review the Empowered Jewish Living podcast on whatever platform you stream it. Please follow Rabbi Shlomo Buxbaum and the Lev Experience on the following channels:Facebook: @ShlomobuxbaumInstagram: @shlomobuxbaumYouTube: @levexperienceOrder Rabbi Shlomo' books: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Four Elements of an Empowered Life: A Guidebook to Discovering Your Inner World and Unique Purpose⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠---⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Four Elements of Inner Freedom: The Exodus Story as a Model for Overcoming Challenges and Achieving Personal Breakthroughs⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ You can order a copy on⁠ Amazon⁠ or in your local Jewish bookstore.

On the Freelance Business Unlocked podcast with Anja Lordanić, I share how I use email to build trust, spark action, and keep sales steady – without feeling overly salesy.We talk emails that actually gets replies, simple segmentation that doesn't take up your entire week, and the tiny edits that make one email feel impossibly personal.We also get into experimenting (even with a small list), writing that sounds like you (not a template), values-led marketing, and staying consistent when life gets busy.If you want marketing emails people open, read and buy from, this episode gives you strategies you can implement today.Check out the Freelance Business Unlocked website & subscribe to the podcast: https://www.freelancebusinessunlocked.com/Connect with Anja on Linkedin: https://www.linkedin.com/in/anjalordanic/Loving the podcast?Support the show and leave a rating or review here: https://ratethispodcast.com/mistakesGet the BTS scoop on how this podcast is made in this bonus episode: https://emancopyco.com/btsWork with Eman Copy Co. to power up your email strategy, your launches, and your revenueFill in the enquiry form on this contact page: https://emancopyco.com/contact/Want to learn with me?Take Eman's “What's Your Perfect Newsletter Style?” quiz: https://www.emancopyco.com/quiz Check out my courses and masterclasses: https://emancopyco.com/learn-with-me/Say hi

Send us a textWelcome to Alternative Dog Moms - a podcast about what's happening in the fresh food community and the pet industry.   Kimberly Gauthier is the blogger behind Raw Feeder Life, and Erin Scott hosts the Believe in Dog podcast.CHAPTERS: Carter's pet industry origin story (0:55)Relationships with "conventional" medicine practitioners (3:19)About the participants and design of the Senior Dog Study (8:57)Results of the Senior Dog Study (20:04)Ingredients and dosing of MycoDog's Clarity formula (22:03)Interpreting and publishing the results of the Senior Dog Study (26:54)Are future studies in the works? (28:42)Using Clarity with our own dogs and other case reports (30:02)How mushrooms work in the body and the appeal of "conventional" medicine for a quick fix (37:44)Choosing quality mushroom and supplement products (and being that downer friend)  (44:42)LINKS DISCUSSED:Link to the study results: www.seniordogstudy.comLink to the study on ResearchGateVeterinary Health Research CenterCBD Dog HealthMycodogCarter on InstagramSOCIAL MEDIA:Facebook.com/BelieveInDogPodcastInstagram.com/RawFeederLifeInstagram.com/Erin_the_Dog_MomNewsLetter/RawFeederLifeThanks for listening to our podcast. You can learn more about Erin Scott's first podcast at BelieveInDogPodcast.com. And you can learn more about raw feeding, raising dogs naturally, and Kimberly's dogs at KeepTheTailWagging.com. And don't forget to subscribe to The Alternative Dog Moms.

Thomas Preuss, Partner bei DTCP, spricht über den richtigen Zeitpunkt für Partnerschaften mit Großunternehmen. Er teilt, warum Product-Market-Fit die wichtigste Voraussetzung ist, wie man das richtige Timing für Partnerschaften findet und warum man sich nicht zu früh von großen Namen blenden lassen sollte. Was du lernst: Wann der richtige Zeitpunkt für Partnerschaften ist Die Balance zwischen Vision und Kundenanforderungen Warum Product-Market-Fit entscheidend ist Den richtigen Fokus in der Frühphase finden ALLES ZU UNICORN BAKERY: https://zez.am/unicornbakery  Mehr zu Thomas: LinkedIn: https://www.linkedin.com/in/tPreuß/  Website: https://www.dtcp.capital/  Join our Founder Tactics Newsletter: 2x die Woche bekommst du die Taktiken der besten Gründer der Welt direkt ins Postfach: https://www.tactics.unicornbakery.de/ 

Marc Klingen, Gründer von Langfuse, spricht über den Weg von der ersten Produktidee zu zahlenden Kunden. Er teilt, warum sie Prototypen in 14 Tagen bau(t)en, wie sie durch GitHub-Signale die richtigen Early Adopter finden und warum bei Developer Tools echtes Produkt besser als Pitch Decks funktioniert. Was du lernst: Wie du schnell testbare Prototypen baust Die richtige Zielgruppe identifizieren Warum Produkt über Pitch gewinnt Den richtigen Ansatz für Developer finden ALLES ZU UNICORN BAKERY: https://stan.store/fabiantausch  Mehr zu Marc: LinkedIn: https://www.linkedin.com/in/marcklingen  Website: https://langfuse.com/  Mehr zu Co-Host Mike: LinkedIn: https://www.linkedin.com/in/mikemahlkow/  Website: https://fastgen.com/  Join our Founder Tactics Newsletter: 2x die Woche bekommst du die Taktiken der besten Gründer der Welt direkt ins Postfach: https://www.tactics.unicornbakery.de/ 

A Gluten Free Podcast Episode 204 My guest on today's episode is founder of Nonie's Bakery, Nonie Dwyer. We'll talk about Nonie's coeliac disease diagnosis and upbringing, her time in hospitality, becoming a chef and what led to her creating a well-loved artisan gluten free bakery.  What we'll cover: * Introducing Nonie and how we found each other* Defining Nonie's and their mission * How Nonie's operates in three different areas: providing breads for cafes and restaurants, wholesale and local farmer's markets * Nonie's coeliac disease diagnosis * Nonie's background and growing up in the Southern Highlands * Nonie's transition to gluten free life and the options available at the time * Nonie's struggles with dining out with coeliac disease * How Nonie came to work in hospitality * Nonie's experience working at River Cottage in the UK * How the River Cottage experience inspired Nonie to bake bread * Making gluten free loaves for a friend made Nonie curious to improve her recipes * Nonie returning to Australia to looking after her Mum and struggling with the direction of her hospitality career* Early days of Nonie's Bakery * Education process when cafes and restaurants stock Nonie's bread * Nonie's range of products * Ingredients in Nonie's breads and why the bread is frozen on the day it's baked * How Nonie balances quality over quantity when scaling her business * Nonie's bread packaging and designs * Food Expo in Melbourne * Nonie's expansion and scale of the business model* Where Nonie is currently stocking and where she will expand * Recent experience with a customer in Nonie's store * Where to purchase Nonie's Links Nonie's website - https://noniesfood.com.au/Follow Nonie's on InstagramFollow Nonie's on Facebook Join A Gluten Free Podcast Facebook Group 

Niklas Tauch, Gründer von Liefergrün, spricht über die Herausforderungen der Profitabilität im Logistik-Business. Er teilt, wie sie das Ruhrgebiet als erste Region profitabel machten, warum 15.000 Pakete pro Tag der Break-Even waren und wie sie trotz 40.000 täglicher Lieferungen am Ende an der Kapitalsituation scheiterten. Was du lernst: Die Break-Even-Zahlen im Logistik-Business Wie du Städte profitabel machst Die Balance zwischen Wachstum und Profitabilität Warum Timing entscheidend ist ALLES ZU UNICORN BAKERY: https://stan.store/fabiantausch Mehr zu Niklas: LinkedIn: https://de.linkedin.com/in/niklas-tauch-14aba8146  Join our Founder Tactics Newsletter: 2x die Woche bekommst du die Taktiken der besten Gründer der Welt direkt ins Postfach: https://www.tactics.unicornbakery.de/ 

My first jobs were in restaurants washing dishes and busing tables.  I would go on to do other jobs in restaurants, including cooking, waiting on tables, hosting on occasion. I think working in restaurants is a great first job because it teaches you to deal with people, and work in collaboration with different functions. So no matter what you do in a restaurant, it is a great experience to prepare for life. While I for sure was ‘cooking,' I wouldn't call myself a “cook.” And definitely wouldn't consider myself being a “chef.” I was just a person following instructions and performing it in a way that was consistent with expectations. I was told how to prepare something, and I followed those instructions. I know that not everyone can accomplish that, but I don't consider it a great mark of distinction. Being able to successfully combine ingredients in a way that is proscribed is another one of those life lessons that can be applied in a lot of areas. Including organizational leadership.Organizations after all  are just assemblies of ingredients. There are proscribed ways of putting these organizational ingredients together. Accountants go in the accounting department. Sales people in sales. Marketers in marketing. Etc. And these people sit in the same areas as each other, and they do the work that is related to their areas. And on it goes. That doesn't take a lot of visionary ability. It typically is the way it goes in all organizations. Now if you think of the ingredients right now in your kitchen, there are the staples that you typically rely on and use. You are comfortable with them and know how to deploy them. There are also those things that are seldom used, and you even forget you have. I'm thinking here of the spices I have that I forgot I have and never get included. There also is the stuff in the shelves and freezer that got buried, or maybe I got to use once. So lots of ingredients with no clear idea of what to do with them. There used to be a show with Chef Alton Brown where he would just go into someone's house and make a meal with what was there. That's talent.On today's episode, we welcome someone who knows about putting things together, something about how leaders use ingredients, and something about food. Dr. James Shin got his PhD from Penn State in Industrial Engineering, writing a dissertation that looks at (in part) simplicity versus complexity in the design process. Part of what he learned is that if we minimize the problems from the start, they can become more manageable, allowing us to make more progress. Rather than go the academic route, he went into industry given his interest in applying knowledge to practical problems. Working in a global organization, he also learned how approaches used by different cultures may work in that particular culture, but may not work as well in other cultures and contexts. Another thing he learned from his global work is that middle management is typically overstressed and underappreciated no matter where in the world they are located. We talk about his new book “The Leader's Soul: 52 Reflections for Unlocking Your Inner Leader.” In it, he looks at his own upbringing in South Korea, moving to the US as part of his PhD completion, his journey through corporate America, and his return to Asia in capacities that included speaking at universities. We also talk about his company Blue Koi, and how the koi fish symbolizes growth. However, as he shares, the best kind of sustainable growth occurs not necessarily through focusing on rapid achievement, but through pacing ourselves in our efforts and life. He also reflects on the importance of nuance, and how he had to break from the black and white thinking that can be more prominent in engineering and how humans need to be factored into design. And there was some conversation about preparing food, and the importance of not just using the right ingredients, but using the ingredients you have in creative ways.Blue Koi: https://www.bluekoiglobal.com/James Shin: https://www.linkedin.com/in/james-j-shin/"The Leader's Soul": https://www.amazon.com/Leaders-Soul-James-Shin/dp/1963701534

Your skin isn't aging because of time, it's inflamed, dehydrated, and systemically damaged by the very products marketed to save it. Join me and renowned skincare innovator Dr. Barbara Sturm as we dismantle the conventional dermatology playbook and rebuild skin health from a foundation of anti-inflammatory science. We touch base on the gut-skin connection, how seed oils trigger inflammatory cytokines linked to skin cancer, and why your skincare ingredients matter as much as the food you eat.  Join the Ultimate Human VIP community for Gary Brecka's proven wellness protocols!: https://bit.ly/4ai0Xwg Listen to "The Dr. Barbara Sturm Podcast" on all your favorite platforms! Spotify: https://bit.ly/4hk3HwC Apple Podcasts: https://apple.co/4qemWfc   Connect with Dr. Barbara Sturm Website:https://bit.ly/3J07mmR  YouTube: https://bit.ly/47aDiwA  Instagram: https://bit.ly/42VwEsV  TikTok: https://bit.ly/4qoCm0A  Facebook: https://bit.ly/48J6Eom  X.com: https://bit.ly/4ho8hKh  LinkedIn: https://bit.ly/4hog3UI  Thank you to our partners H2TABS: “ULTIMATE10” FOR 10% OFF: https://bit.ly/4hMNdgg BODYHEALTH: “ULTIMATE20” FOR 20% OFF: http://bit.ly/4e5IjsV BAJA GOLD: "ULTIMATE10" FOR 10% OFF: https://bit.ly/3WSBqUa EIGHT SLEEP: SAVE $350 ON THE POD 4 ULTRA WITH CODE “GARY”: https://bit.ly/3WkLd6E COLD LIFE: THE ULTIMATE HUMAN PLUNGE: https://bit.ly/4eULUKp WHOOP: JOIN AND GET 1 FREE MONTH!: https://bit.ly/3VQ0nzW MASA CHIPS: 20% OFF FIRST ORDER: https://bit.ly/40LVY4y VANDY: “ULTIMATE20” FOR 20% OFF: https://bit.ly/49Qr7WE AION: “ULTIMATE10” FOR 10% OFF: https://bit.ly/4h6KHAD A-GAME: “ULTIMATE15” FOR 15% OFF: http://bit.ly/4kek1ij PEPTUAL: “TUH10” FOR 10% OFF: https://bit.ly/4mKxgcn CARAWAY: “ULTIMATE” FOR 10% OFF: https://bit.ly/3Q1VmkC HEALF: 10% OFF YOUR ORDER: https://bit.ly/41HJg6S BIOPTIMIZERS: “ULTIMATE” FOR 15% OFF: https://bit.ly/4inFfd7 RHO NUTRITION: “ULTIMATE15” FOR 15% OFF: https://bit.ly/44fFza0 GOPUFF: GET YOUR FAVORITE SNACK!: https://bit.ly/4obIFDC GENETIC TEST: ⁠https://bit.ly/3Yg1Uk9 Watch  the “Ultimate Human Podcast” every Tuesday & Thursday at 9AM EST: YouTube: https://bit.ly/3RPQYX8 Podcasts: https://bit.ly/3RQftU0 Connect with Gary Brecka Instagram: https://bit.ly/3RPpnFs TikTok: https://bit.ly/4coJ8fo X: https://bit.ly/3Opc8tf Facebook: https://bit.ly/464VA1H LinkedIn: https://bit.ly/4hH7Ri2 Website: https://bit.ly/4eLDbdU Merch: https://bit.ly/4aBpOM1 Newsletter: https://bit.ly/47ejrws Ask Gary: https://bit.ly/3PEAJuG Timestamps 00:00 Intro 00:15 Barbara & Gary's Journey 03:39 Inflammation & Skin Health 08:23 Building Skin from the Inside Out 10:20 Amino Acids: Protein Building Blocks 13:54 Signs of Skin Inflammation 19:04 Anti-Inflammatory Diet Basics 20:18 Sunscreen & Skin Cancer Link 23:38 Dangers of Seed Oils 26:07 Simple Skincare Routine 30:52 Travel Skincare Tips 31:34 Sodium Balance & Hydration 36:51 Red Light Therapy Benefits 39:44 Minimizing Hormone Disruption 44:23 Reducing Inflammation 50:10 Gut Microbiome & Skin 53:10 Ingredients to Avoid 54:35 Supplements for ADD/ADHD 57:27 Protecting Eye & Skin Health 1:01:52 Thoughts on Laser Treatments 1:03:28 Using UVA/UVB for Natural Light 1:05:33 Whole Foods for Longevity The Ultimate Human with Gary Brecka Podcast is for general informational purposes only and does not constitute the practice of medicine, nursing or other professional health care services, including the giving of medical advice, and no doctor/patient relationship is formed. The use of information on this podcast or materials linked from this podcast is at the user's own risk. The Content of this podcast is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Users should not disregard or delay in obtaining medical advice for any medical condition they may have and should seek the assistance of their health care professionals for any such conditions. Learn more about your ad choices. Visit megaphone.fm/adchoices

Bold Bean Co grew 250% by redefining beans as a premium, building community through storytelling, and scaling with purpose.For more on Bold Bean Co and show notes click here Subscribe and watch Shopify Masters on YouTube!Sign up for your FREE Shopify Trial here.

Sign up for Alex's first live cohort, about Hierarchical Model buildingSoccer Factor Model DashboardToday's clip is from episode 143 of the podcast, with Christoph Bamberg.Christoph shares his journey into Bayesian statistics and computational modeling, the challenges faced in academia, and the technical tools used in research. Alex and Christoph delve into a specific study on appetite regulation and cognitive performance, exploring the implications of framing in psychological research and the importance of careful communication in health-related contexts.Get the full discussion here.Intro to Bayes Course (first 2 lessons free)Advanced Regression Course (first 2 lessons free)Our theme music is « Good Bayesian », by Baba Brinkman (feat MC Lars and Mega Ran). Check out his awesome work!Visit our Patreon page to unlock exclusive Bayesian swag ;)TranscriptThis is an automatic transcript and may therefore contain errors. Please get in touch if you're willing to correct them.

Florian Heinemann und Philipp Werner, Partner bei Project A, sprechen über den Neustart des Project A Studios. Sie teilen, warum sie bewusst einen anderen Weg als klassische Inkubatoren gehen, wie sie gründerzentriert arbeiten und warum saubere Cap Tables entscheidend für den späteren Erfolg sind. Was du lernst: Wie modernes Studio-Building funktioniert Die Balance zwischen Support und Eigenständigkeit Warum Cap Tables von Anfang an wichtig sind Den richtigen Zeitpunkt für Pre-Seed finden ALLES ZU UNICORN BAKERY: https://stan.store/fabiantausch   Philipp Werner: LinkedIn: https://www.linkedin.com/in/wernerph Florian Heinemann: LinkedIn: https://www.linkedin.com/in/fheinemann/  Project A: https://www.project-a.com/  Join our Founder Tactics Newsletter: 2x die Woche bekommst du die Taktiken der besten Gründer der Welt direkt ins Postfach: https://www.tactics.unicornbakery.de/ 

Join us for a masterclass in building data-driven marketing cultures. Moe Kiss, Director of Data Science in Marketing at Canva, shares how she bridges analytics and storytelling to make data approachable across teams. She breaks down the shift from attribution to experimentation, why storytelling is a must-have skill for every data professional, and how to balance intuition with evidence. Discover how Moe's redefining the balance between technology, trust, and empathy in data leadership.Key Moments:Data as “Part of the Meal” (09:09): Using a cooking analogy, Moe describes how data should be integrated into decision-making, not as a garnish or afterthought, but as part of the meal itself. She highlights Canva's culture of balancing intuition with data, ensuring both creative instinct and analytics inform every decision.Storytelling as a Data Superpower (10:57): Moe breaks down her “insight headline” method, turning flat dashboards into stories that drive action. She argues that data storytelling isn't about aesthetics but understanding, and that trust comes from how clearly insights connect to business impact.Technical Fluency in the Age of AI (18:16): While some leaders claim programming is obsolete, Moe insists it's more important than ever. Understanding what's under the hood helps data professionals vet AI outputs, maintain data quality, and confidently guide stakeholders through rapid technological change.Buy vs. Build: The Cost–Benefit Equation (20:11): Moe breaks down how Canva evaluates when to build internal tools versus buy off-the-shelf solutions. She stresses that the best answer depends on scalability, cost, and time to market — and that implementation costs are often underestimated.AI's New Role in Marketing (24:48): Moe shares how AI is reshaping marketing teams and their relationship with data. She highlights how generative AI tools can democratize access to insights, but warns that without trusted, high-quality data foundations, AI can just as easily amplify mistakes.Key Quotes:"Data is about creativity…It's not about it being pretty, it's about being understood.” - Moe Kiss“ We are leveraging AI tools more, and so understanding what's under the hood, I would say, is more essential than ever.” - Moe Kiss“[Know] the business appetite. You need to know how to get the answer with the right level of certainty or uncertainty…at pace with the business.” - Moe KissMentionsAnalytics Power Hour PodcastWhy Are Semantic Layers Suddenly Sexy?The Agentic Semantic Layer and OSI: A New Standard for AIThoughtSpot Joins Forces with Snowflake and Industry Leaders to Spearhead Open Semantic Interchange, Ushering in a New Era of Data and AI InteroperabilityGuest Bio Moe is a Director of Data Science in Marketing at Canva. Prior to that, she was in senior product and marketing analytics roles at THE ICONIC and in an attribution agency, Datalicious. Moe is passionate about growing and developing data scientists, driving industry leading measurement techniques and tooling and expanding the business impact of her team.She is a passionate and active member of the analytics community, co-hosting a bi-weekly podcast, the Analytics Power Hour. She served as the president of the Analytics Association of New South Wales for 7 years and is an ongoing committee member where she helps run Data Analytics Wednesday, a monthly meet up, and Sydney MeasureCamp, yearly unconference. She won the Digital Analytics Association USA's top new practitioner award in 2018. In 2024 was nominated in the Women Leading Tech Awards in the Data Science category and was awarded Snowflake's Data Hero of the Year award. Hear more from Cindi Howson here. Sponsored by ThoughtSpot.

It may be one game, but Jonathan Kuminga showed how he can be an asset for the Warriors this season

In hour 3, Spadoni and Shasky discuss if Kuminga has unlocked a new level for the Warriors and LeBron's weird body language during the game last night.

Richard Socher, Gründer von you.com, teilt sein Framework zur Bewertung von KI-Tools auf einem überfüllten Markt. Er erklärt, wie man den Marketing-Hype durchschaut, warum die meisten Gründer sich auf die Anwendungsschicht konzentrieren sollten und wie man verteidigbare Nischen findet, die sich nicht in OpenAIs „Einflussbereich“ befinden. Was du lernst: Wie du identifizierst, ob deine Branche von KI fundamental disruptiert wird Ein praktisches Framework zum Vergleichen und Testen von KI-Tools jenseits von Marketingversprechen Warum die Anwendungsschicht „Tausende von Unicorns“ hervorbringen wird, während Foundation Models wenige bleiben Wie man verteidigbare Nischen findet (wie z.B. im Medizinbereich oder für bestimmte Sprachen) Warum ein „dickes Wrapper“-Produkt mit Branchenexpertise echte Verteidigbarkeit schafft ALLES ZU UNICORN BAKERY: https://stan.store/fabiantausch   Mehr zu Richard: LinkedIn: https://www.linkedin.com/in/richardsocher/  Website: https://you.com/  Join our Founder Tactics Newsletter: 2x die Woche bekommst du die Taktiken der besten Gründer der Welt direkt ins Postfach: https://www.tactics.unicornbakery.de/

Master Sommelier Carlos Santos uncovers the surprising versatility of this one food that pairs beautifully with wine. Cooking the same ingredient three ways, Carlos shares expert advice on which wines—from Champagne to Riesling and Sherry—best compliment each preparation. Dive into the fundamentals of food and wine pairing, learn how to consider flavour intensity, and discover why creativity matters in pairing dishes with wines. This episode also highlights why this food goes beyond breakfast, proving their culinary potential at any meal. Sponsors: RIEDEL Wine Glasses: https://www.riedel.com/en-au/shop#sort=bestSeller (Use code: GOTSOMME at check out for 20% off) Grays.com Buy the wine, drink the wine where we get ours: https://www.grays.com/search/wine Key Takeaways A single ingredient can transform your wine pairing choices. The most versatile foods for wine pairing. Spicy dishes can make wine pairing more challenging. Scrambled eggs pair beautifully with Champagne. Riesling enhances the delicate flavours of poached eggs. Sherry adds richness to egg-based dishes. Understanding flavour intensity is crucial for successful pairing. Creativity allows for unique and exciting food and wine matches. Classic pairings have stood the test of time for a reason. Episode Chapters 00:00 The Versatility of Eggs in Wine Pairing 05:10 Exploring Different Egg Preparations 11:11 Fundamentals of Food and Wine Pairing 17:00 Egg Dishes Beyond Breakfast Welcome to Got Somme, the ultimate wine podcast where Master Sommeliers and wine experts share their tips, blind tasting challenges, and insider knowledge from vineyards around the world. Whether you’re a wine beginner or a seasoned enthusiast, we explore everything from wine education and wine tasting techniques to sparkling wines, red vs white, and the best wines under $30. Subscribe for weekly episodes and join us as we taste, learn, and uncover the stories behind your favourite wines. Perfect for anyone looking to improve their wine knowledge, discover new wine regions, or just enjoy a fun, educational chat about wine.This podcast proudly presented by Grays.com: https://www.grays.com/search/wine-and-more?tab=itemsSee omnystudio.com/listener for privacy information.

In this rerun solo episode, Erin covers the topic of “food as mood,” sharing highlights from her all-new Food as Mood Guide, available below. Key Topics: - The importance of getting raw materials to support mental health - How to increase nutrients in a practical way - The importance of eating hygiene - How blood sugar balance plays a big role in supporting mood health - Ingredients that confuse the body and make it feel unsafe to thrive - Top brain foods for mental health - New AAP warnings against GMOs in kids' food - Finding hormone balance and what to test for Download the new FREE Food is Mood Guide here:
https://mailchi.mp/055b20577ebc/food-is-mood-guide Grab Erin's new book, Live Beyond Your Label at erinbkerry.com/upcomingbook Looking for coaching support? Fill out this form here: https://docs.google.com/forms/d/e/1FAIpQLSfBahf6Wv677i9tlcF_6uIrfvfPzUmWNjrykpVxGWpKegfWWA/viewform?usp=header

Are you avoiding foods just because you can’t pronounce an ingredient? You’re not alone — but this week, we unpack why obsessing over “seed oils” and additives can sometimes do more harm than good. In this episode, Leanne and Susie explain how to actually read a food label, which additives are worth caring about (and which aren’t), and the 10-year window when your health habits matter most. Inside this episode: Smart label reading: Why a long ingredient list doesn’t always mean “unhealthy,” how to judge the whole food, and what to focus on instead of fear-scrolling for “nasties.” The nuance on additives: The few ingredients dietitians really avoid — flavour enhancers 621/635, nitrates in processed meats (250 range), and certain emulsifiers like CMC, carrageenan, and polysorbate-80 — plus why dose and frequency matter more than perfection. Your 36–46 health wake-up call: New research shows this decade is when silent metabolic and hormonal shifts begin. Leanne and Susie share the simple screenings and habits that can genuinely protect your future health. Product spotlight: The protein pudding everyone’s talking about — how it stacks up nutritionally (hint: the calcium is impressive) and when it fits into a balanced diet. Listener question: “Do I really need protein powder?” The honest truth from two dietitians who own a supplement brand — and still say food first. Take-home tip: Stop aiming for perfection. Focus on patterns — not single ingredients. A balanced diet with mostly whole foods, enough protein, and regular movement will always matter more than avoiding a tiny emulsifier. Connect with us: Follow us on Instagram @the_nutrition_couch_podcast for more product reviews and label breakdowns, or submit your listener question for a future episode. We also mention our own supplement range, Designed by Dietitians, and acknowledge our role as founders when discussed.See omnystudio.com/listener for privacy information.

Transforming your health is more fun with friends! Join Chef AJ's Exclusive Plant-Based Community. Become part of the inner circle and start simplifying plant-based living - with easy recipes and expert health guidance. Find out more by visiting: https://community.chefaj.com/ ORDER MY NEW BOOK SWEET INDULGENCE!!! https://www.amazon.com/Chef-AJs-Sweet-Indulgence-Guilt-Free/dp/1570674248 or https://www.barnesandnoble.com/w/book/1144514092?ean=9781570674242 GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download MY BEST SELLING WEIGHT LOSS BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. About Kathy: Kathy Hester is passionate about making healthy eating accessible and delicious. Her recipes are whole food plant-based and contain no oil, plus she can help you with your dietary restrictions or allergies with recipe alternatives. She runs the food blogs https://plantbasedinstantpot.com and https://healthyslowcooking.com. You can watch her videos and even cook along with her on her YouTube channel here: https://www.youtube.com/c/KathyHesterVeganRecipes You may have already watched Kathy Hester and Cheryl Purser with Dr. McDougall on our show after they completed the 12-day Program last July. Watch here if you missed it: https://www.youtube.com/watch?v=IsYGTN6ACdk Follow Kathy and Cheryl's Starch Solution Journey on their YT channel: https://www.youtube.com/@KathyHesterVeganRecipes/ Subscribe, Like, and Share! Follow Kathy Hester on your favorite platform below Subscribe to Kathy Hester's YouTube Channel: https://www.youtube.com/@KathyHesterVeganRecipes/ Instagram: https://www.instagram.com/kathyhestercooks/ Free HeartBeat Group - with Free Class when you sign up: https://bit.ly/HeartbeatMain FREE! Get 4 of Kathy's most popular spice blends - including Chef AJ's favorite BBQ seasoning here: https://view.flodesk.com/pages/61be8fc5d2fc90968d6f4448 #ChefAJ #PlantBasedCooking #Vegan #WhatsPlantBasedCooking #VeganHealthBundle #VeganCooking #VeganRecipes #HealthyEating #Plantbased #KathyHester Kathy Hester Join my FREE Heartbeat Community Kathy's Favorites: Kitchen Appliances, Ingredients, & Books My blogs: HealthySlowCooking.com PlantBasedInstantPot.com Community: https://programs.chefaj.com/

Philipp Möhring, Managing Partner bei Tiny.vc, erklärt die ungewöhnliche Investment-Strategie seines Fonds: Statt weniger großer Wetten setzt Tiny auf viele kleine Investments in 50+ Startups pro Jahr. Er erklärt, warum diese diversifizierte Strategie statistisch Sinn ergibt, wie sie extrem kollaborativ mit anderen Investoren arbeitet und warum sie so früh wie möglich in "verrückte Sachen" investieren, die sich heute noch keiner vorstellen kann. Was du lernst: Die statistischen Grundlagen hinter diversifizierten vs. konzentrierten Portfolios Warum Kollaboration mit anderen Investoren strategisch wertvoll ist Wie Tiny als Fonds „on the edge of the possible“ investiert Der Umgang mit potenziell konkurrierenden Startups im eigenen Portfolio Warum Marktanalyse in der Frühphase oft überbewertet ist ALLES ZU UNICORN BAKERY: https://stan.store/fabiantausch   Mehr zu Philipp: LinkedIn: https://www.linkedin.com/in/moehring/  Tiny.vc: https://tiny.vc/  Join our Founder Tactics Newsletter: 2x die Woche bekommst du die Taktiken der besten Gründer der Welt direkt ins Postfach: https://www.tactics.unicornbakery.de/ 

Send us a textOn today's show we cover lots of questions including…Why would a company reformulate a product?Do different hair products cancel each other out?What sources do you recommend where consumers can educate themselves?What hair ingredient could be staining your shirt?Is a lotion with CBD oil suitable for sensitive skin?Beauty NewsPycnogenol in skin careK beauty causing problems?SPF updates: SPF 50Sunscreen investigationApproximate timestamps0:00 - Intro1:00 - Chit chat5:30 - Beauty news - Pycnogenol9:00 - K beauty problems15:30 - Beauty Questions - Product reformulation20:10 - Do products cancel each other out?23:20 - Sources for beauty education27:45 - Ingredient staining a shirt32:25 - CBD lotion38:00 - EndingFive Ways to Ask a question -1. Send us a message through Patreon!2. You can record your question on your smart phone and email to thebeautybrains@gmail.com3. Send it to us via social media (see links below)4. Submit it through the following form - Ask a question5. Leave a voice mail message: 872-216-1856Social media accountson Instagram we're at thebeautybrains2018on Twitter, we're thebeautybrainsOn Bluesky we're at thebeautybrainsOn Youtube we are at thebeautybrains2018And we have a Facebook pageValerie's ingredient company - Simply IngredientsPerry's other website - Chemists CornerFollow the  Porch Kitty Krew instagram accountSupport the show

We're talking about AI, but it might not be the AI you're thinking of.  Returning guest Kyle Schonert joins hosts Jeff Jarrett and Sal Sama for this episode of The High Ground powered by Premier Companies.  Kyle is the Field Marketing Director for WinField United, and he's here to talk with us about the tariff landscape as it relates to active ingredients.If you've ever wondered where all of our finished products in our insecticides, herbicides, and fungicides come from and what the tariffs have done to the overall costs in this realm, Kyle will break all of those down for us today.  Jeff, Sal, and Kyle will also dig into some of the surprising places the tariffs show up and why communication and planning ahead with your retailer matter more than ever.  From tackling supply concerns to discussing the risks of failing to plan, this episode is packed with insights on how global trade decisions trickle all the way down to the farm.

Ever had sumac in a cookie? Manna Bakery is popping up all over Philadelphia with Chef Saif Manna's beautiful and tasty treats. He joins Eli, Marisa and Dave in studio to reveal some of the more creative ingredients that go into his baked goods. He tells the story of his culinary journey tracing back to cooking with his grandma as a child, to launching Philly's first Levantine inspired baking pop-up and creating unique bites for special collabs with the city's most sought-after chefs.  Make sure you're following on Instagram for a special announcement this week about The Tasties: @deliciouscitypodcast  00:00 Leftovers and ‘soup genres' 07:39 Saif Manna of Manna Bakery 38:51 Best Bites: Saquon Barkley's steakhouse order, and a vegan burger 50:00 The Dish: Spooky spots and Michelin anticipation  And of course, we could not do this without our amazing partners who are as passionate about food and drink as we are: In the mood for fresh, fast and healthy? Then you need to be dialing up the Honeygrow App and ordering your favorite salad or noodles. And if you're a Sriracha lover, Honeygrow has just launched their seasonal Sriracha Tahini Stirfry. Use discount code TASTY to get $3 off any order of $15 or more did you order from the Honeygrow app. If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level Social media and digital content are two of the most important things you can create for your brand. Check out Breakdown Media, a one stop shop for all of your marketing needs.

After years of therapy, inner child work, and nervous system regulation... why are you still binge eating?If you're a driven, self-aware woman who's done so much healing work but still can't seem to break free from the binge-restrict cycle, you need to hear this.The truth is, all that deep work you've been doing – understanding your triggers, processing your emotions, uncovering your "why" – is still only scratching the surface.In this episode, you'll discover:The 3 essential ingredients required to completely break free from binge and overeating (if you're missing even one, you'll stay stuck in the cycle)Why understanding your emotions and triggers keeps you "slogging through mud" – and what actually lies beneath themThe exact process for interrupting old patterns and rewiring new neural pathways so changes actually stick – using your triggers and urges as tools, not obstaclesThis isn't about adding more healing modalities to your toolkit. It's about finally addressing the programming that's been running the show – so you can experience effortless, lasting weight loss and genuine food freedom.If you've been wondering "why can't I break free when I've done SO much work?" – this episode will give you the answer and show you what to do next.Did you enjoy the episode? DM me on instagram and let me know what you thought.

10-5-25 PM Ingredients of Good Success by Clays Mill Baptist

We're talking about AI, but it might not be the AI you're thinking of.  Returning guest Kyle Schonert joins hosts Jeff Jarrett and Sal Sama for this episode of The High Ground powered by Premier Companies.  Kyle is the Field Marketing Director for WinField United, and he's here to talk with us about the tariff landscape as it relates to active ingredients.If you've ever wondered where all of our finished products in our insecticides, herbicides, and fungicides come from and what the tariffs have done to the overall costs in this realm, Kyle will break all of those down for us today.  Jeff, Sal, and Kyle will also dig into some of the surprising places the tariffs show up and why communication and planning ahead with your retailer matter more than ever.  From tackling supply concerns to discussing the risks of failing to plan, this episode is packed with insights on how global trade decisions trickle all the way down to the farm.

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Liver Boost by MSW Nutrition Liver Boost combines 16 powerful ingredients—including NAC, milk thistle, alpha lipoic acid, green tea extract, turmeric, and broccoli powder—to support detox, digestion, inflammation, and energy.

- Interview with Tom Woods and Special Reports (0:10) - Improvements to Enoch and New Features (1:44) - Enoch Ingredients Analyzer and Its Capabilities (3:44) - Funding and Future Developments for Enoch (10:26) - New Censored Dot News Website and AI-Generated Content (11:08) - Impact of Trump's Tariff Announcement on Markets (17:25) - Recursive Reasoning and AI-Generated Reports (23:04) - Preparation for a World War and Supply Chain Disruptions (30:20) - The Role of AI in Content Creation and Employment (57:44) - Universal Basic Income and Economic Collapse (1:10:56) - AI Engine Enoch 2.0 and Its Features (1:18:28) - Development of AI-Generated Prototypes (1:28:04) - Brighteon.ai and Censored.news Updates (1:33:35) - Mission-Driven AI Projects (1:41:43) - Challenges and Opportunities in AI Development (2:33:57) - Interview with Tom Woods on Health and AI (2:34:13) - Challenges in the Health Industry (2:34:28) - Impact of AI on Media and Information (2:34:43) - Personal Experiences and Insights (2:35:03) - Future of AI and Health (2:35:20) For more updates, visit: http://www.brighteon.com/channel/hrreport  NaturalNews videos would not be possible without you, as always we remain passionately dedicated to our mission of educating people all over the world on the subject of natural healing remedies and personal liberty (food freedom, medical freedom, the freedom of speech, etc.). Together, we're helping create a better world, with more honest food labeling, reduced chemical contamination, the avoidance of toxic heavy metals and vastly increased scientific transparency. ▶️ Every dollar you spend at the Health Ranger Store goes toward helping us achieve important science and content goals for humanity: https://www.healthrangerstore.com/ ▶️ Sign Up For Our Newsletter: https://www.naturalnews.com/Readerregistration.html ▶️ Brighteon: https://www.brighteon.com/channels/hrreport ▶️ Join Our Social Network: https://brighteon.social/@HealthRanger ▶️ Check In Stock Products at: https://PrepWithMike.com