Podcasts about ingredients

STOP! Before you try to make this drink, you will need to purchase Blue Blazer mugs  Where do I get Blue Blazer mugs you ask? Golden Age Bartending has a set of 2 you can purchase for about $50. www.goldenagebartending.com. Then go research fire safety!     In this episode we are turning up the heat—literally—with one of cocktail story's most spectacular and dangerous drinks: the Blue Blazer. This flaming whiskey cocktail isn't just mixed, it's performed, as blazing liquid cascades between two metal mugs in a fiery arc that's as mesmerizing as it is risky. In fact, make this drink at your own risk – things can go sideways easy. We talk about what we did to keep things safe, but you need to do your homework too if you decide to try to make this one.   Of course, we dive into the story of Jerry Thomas, the legendary 19th-century bartender who created this showstopper and quite literally wrote the book on bartending. His Blue Blazer became the grandfather of flaming cocktails and established the art of theatrical bartending that still captivates audiences today.  Jules and I walk you through the technique, the proper equipment (those specialized Blue Blazer mugs exist for a reason), and—most importantly—the safety precautions you absolutely need to know before attempting this at home. Because while the Blue Blazer is undeniably impressive, it demands respect and caution.  Whether you're a cocktail historian, a pyro enthusiast, or just curious about the drinks that pushed bartending into performance art, this episode illuminates the legacy of Jerry Thomas and the drink that proved cocktails could be both craft and spectacle.  Blue Blazer recipe: You'll need 2 Blue Blazer mugs to make the drink and 2 different mugs (or Brandy snifters) to serve the drink.    Ingredients (makes 2):  4 oz cask strength scotch  2 tsp of sugar  3 oz boiling water    Steps  Warm the scotch – it lights and stays lit easier  Warm a separate brandy snifter or ceramic mug  Lay down a damp towel and clear your area of any flammable materials  Place your Blue Blazer mugs on the towel – this is your workspace  In 1 of the METAL mugs, pour in your ingredients – leaving the other mug empty for now  Light the drink on fire   Carefully roll the mix between the Blue Blazer mugs 5 times. Keeping your hands away from the top of the handle (it' gets hot over the receiving mug).  Place the empty mug over the flaming mug to put out the fire – once the fire is out you can continue to roll the drink between mugs to dissolve the sugar  IMPORTANT: pour your cocktail into a new vessel – either a warmed brandy snifter or a ceramic mug. Otherwise, you WILL burn your lips on the Blue Blazer mugs  Garnish with a lemon twist    TIP: Fire and alcohol     Thinking about purchasing a Klaris ice machine? You might need it for today's episode. Go to craftKLARIS.com and use the code AOD10 for 10% OFF your purchase. Trust us, you won't regret it ;-)   Klaris  IG: @craftklaris  Website: www.craftklaris.com     The Art of Drinking  IG: @theartofdrinkingpodcast   Website: www.theartofdrinkingpodcast.com     Join Jules  IG: @join_jules  TikTok: @join_jules   Website: joinjules.com    Uncle Brad   IG: @favorite_uncle_brad    This is a Redd Rock Music Podcast  IG: @reddrockmusic  www.reddrockmusic.com  Learn more about your ad choices. Visit megaphone.fm/adchoices

In this short, Maximus Greenwald, founder of Warmly.ai, shares insights on the evolution of sales and marketing. He explains the critical shift from sales-led to marketing-led growth, why modern SDR teams should report to marketing, and how to evaluate the new wave of AI sales tools. Max also makes a bold prediction for when AI sales agents will truly work and shares his controversial take on why „defensibility“ is a myth and speed is everything. What You'll learn: The strategic shift from Sales-Led to Marketing-Led sales Why SDRs are increasingly reporting to Marketing, not Sales How to evaluate AI sales tools (and why you should re-try them every 6 months) The predicted timeline for when AI sales agents will become truly effective Why „speed of shipping“ is the only real moat in today's SaaS landscape ALL ABOUT UNICORN BAKERY:https://stan.store/fabiantausch   Where to find Max:LinkedIn: https://www.linkedin.com/in/max-greenwald/Website: https://www.warmly.ai/ More about Guest-Host Mike Mahlkow:LinkedIn: https://www.linkedin.com/in/mikemahlkowWebsite: https://www.mikemahlkow.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/

Tuesday's 7am hour of Mac & Cube started off with a look at the wild Coaching Carousel that we're already in the thick of; then, Cole gets into the teams that have all the ingredients to win national championships ; later, the schedule discrepancy among the top-ranked teams might NOT be what you're expecting; and finally, do we just have to accept that this year's Alabama team can't really run the ball? "McElroy & Cubelic In The Morning" airs 7am-10am weekdays on WJOX-94.5!See omnystudio.com/listener for privacy information.

Are you new to plant-based eating and want to try MORE fruits and vegetables, but don't know where to start or know how to enjoy them? You haven't cooked with most of the veggies you've seen in the Fresh Produce department and have generally stuck to the same old familiar fruits you grew up on –like apples, oranges and pears – and haven't ventured much farther. And some of the fruits you've seen being sold  seem to have strange shapes and colors…like those small squarish hard orange-colored fruit you've noticed lately at the store this Fall. What are they and what do they taste like?   Those, my Friend, are called Persimmons and there are a few KEY important things you NEED to know about them if you want to truly appreciate and enjoy them. In this episode, we'll look at persimmons in terms of their nutritional value, how to store them and the many ways to eat them. So join me as we dive into the world of Persimmons together!     Contact -> healthnow@plantnourished.com Learn -> www.plantnourished.com Join -> Plant-Powered Life Transformation Course: www.plantnourished.com/ppltcourse Connect with Community -> www.facebook.com/groups/beginnerplantbaseddietsuccess Get Free 15-Minute Strategy Call -> www.plantnourished.com/strategycall Free Resource -> Quick Start Grocery Guide for Plant-Based Essentials: www.plantnourished.com/groceryguide     Have a question about plant-based diets that you would like answered on the Plant Based Eating Made Easy Podcast? Send it by email (healthnow@plantnourished.com) or submit it by a voice message here: www.speakpipe.com/plantnourished

Is that plant derived ingredient ACTUALLY better for you? A lot of companies certainly want you to think so. So today, we're getting ahead of a conversation that I think will only get bigger in the coming years. Here's the trend I'm seeing in the beauty industry: companies, brands and manufacturers are taking ingredients that are historically made from byproducts of petrochemicals and using byproducts of bioethanol instead. Then, the brands are advertising "plant-based" ingredients, painting the picture that they are completely safe and non-toxic. Here's the thing: these ingredients are better for the environment. It's a step in the right direction. However, the final ingredient is exactly the same. So let's break down this case of greenwashing so you can spot it in stores. I currently work in the bioethanol industry, so I'm intimately familiar with how these ingredients are made and I'm dedicated to making this as simple to understand as possible. Head on over to https://toxinfreeish.com/avoid-list in order to get the full context behind the ingredients we're talking about in this episode! In today's episode, we're chatting about: How my new job is giving me a full behind the scenes look into how these ingredients are made The environmental benefits of using bioethanol over petroleum products My problem with the marketing tactics that paint these products as non-toxic A deep dive into phenoxylethanol Mentioned in this episode:Wyld Notes Get 10% off Wyld Notes Botanical Perfume: https://wyldnotes.com/discount/WENDY10?ref=KathrynOstapuk

Feeling disconnected from your self-care routine? In today's episode, host Megan Swan sits down with May Lindstrom—founder, CEO, and “skin chef” behind the cult-favorite May Lindstrom Skin—to explore how ritual, ingredient sourcing, and simple presence can transform your relationship with skincare and self-nourishment.Key Points Discussed:Skincare Rituals: How May's daily practices center water, touch, and intention—even (or especially) on tough days.Skin as Self-Connection: Seeing your skin as an invitation for intimacy, presence, and listening to what you truly need.The “Skin Chef” Approach: Why sourcing, freshness, and ingredient story matter as much in skincare as in food.Making Beauty Rituals Accessible: Ways to layer intention and pleasure into routines—regardless of budget or time constraints.The Power of Ingredients: A deep dive into sourcing world-class botanicals (like blue tansy) and the importance of trusting your skin to real, nourishing formulas.Entrepreneurship & Resilience: May shares what's fueled her journey through setbacks and why beauty should reflect and celebrate real-life, real bodies.TLDR: Skincare is less about perfection, products, or trends—and more about tuning into your body, intention, and pleasure. Make your daily shower or face routine a moment of gratitude, not just a task.Thank you for listening!If this episode inspired you, please take a screenshot, share it on socials, and tag @meganswanwellness and @maylindstromskin. We love seeing how you ritualize your life!Connect with Megan Swanhttp://www.instagram.com/meganswanwellnesshttp://www.linkedin.com/in/megan-swan-wellnesswww.meganswanwellness.comConnect with May Lindstromhttps://www.maylindstrom.com@maylindstromskinKeywordsskincare rituals, self-connection, female founders, organic beauty, ritual self-care, ingredient sourcing, sensitive skin, blue tansy, pleasure in self-care, body gratitude, holistic wellness, women's wellness, entrepreneurship, authenticity, intentional living, making time for self, beauty industry, nourishment, botanical skincare, creativity, gratitude practices

Saskatchewan, long known for feeding the world, is now leading a revolution in ag-tech. With automation, machine learning, and AI-powered quality control, the province is redefining how food moves from field to port. Agriculture is more than Canada's heritage -it's our future advantage. In this episode of Disruptors: The Canada Project, John Stackhouse speaks with Kyle Folk, founder and CEO of Ground Truth Ag, whose technology automates grain grading — a process that once took hours, now done in minutes. He's joined by Murad Al-Katib, CEO of AGT Food and Ingredients.  It's a story about turning information into prosperity, and about how Saskatchewan's innovators are helping Canada feed a growing world while building a more resilient, sovereign economy.  Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Origins of Water and Organic Molecules in Space4.  Greg Brennecka explores the origins of life's ingredients, noting that Earth, Mars, and meteorites are fundamentally made of the same materials, with meteorites delivering complex organic molecules containing carbon. While life needs rock, energy, and water, scientists suspect Earth's water may have settled back after being liberated during the moon-forming impact, but meteorites still contributed significant building blocks in the form of pre-made ingredients like amino acids and nucleotides (adenine, guanine, and uracil) that formed in the outer solar system. Delivered in a "ready to go kit," these components simplify the emergence of life, and Brennecka stresses the need for continued missions to retrieve pristine asteroid samples to better understand our origins.

In this deeply soulful episode of Skin Anarchy, Dr. Ekta Yadav sits down with May Lindstrom, founder of May Lindstrom Skin, to explore the intimate connection between sensitivity, ritual, and true nourishment. Known for her artisanal, plant-based formulations and sensory-rich approach to beauty, May shares how her lifelong struggle with eczema led her to create skincare that heals rather than hides — born from necessity, curiosity, and love.Raised in the natural stillness of northern Minnesota, May found refuge in the earth's elements — clays, oils, honey, and herbs — long before “clean beauty” became a movement. “It's not that skincare is bad,” she reflects. “It's just not made for me.” That realization sparked a philosophy rooted in respect for the skin as a living organ, not a canvas for correction. Her formulations — minimal, potent, and entirely natural — focus on feeding the skin what it recognizes, not overwhelming it with synthetics.Her cult-favorite creation, The Blue Cocoon, captures that essence — a calming blue balm made with blue tansy, designed to soothe inflammation, heal sensitivity, and offer a moment of self-grounding. “It's like a hug for your skin,” May says. “A reminder to slow down and care.”This episode is a meditation on slowing down in a world obsessed with surface perfection. Tune in as May Lindstrom and Dr. Ekta explore how skincare can be both science and soul — an act of self-connection that begins and ends with care.Shop May Lindstrom SkinCHAPTERS:0:02 – Introduction & Guest Welcome0:38 – Defining Sensitive Skin & Root Causes2:22 – Early Experiences & Family Influence5:05 – Discovering Natural Healing Through Clay & Plants7:30 – The Unspoken Truth About Sensitive Skin & Industry Gaps8:12 – Treating Skin as an Organ, Not a Surface12:13 – Ingredients to Avoid & The Power of Simplicity17:47 – Creating with Intention: Ritual Over Trend21:39 – The Blue Cocoon: A Symbol of Healing & Ritual25:02 – Nourishment, Longevity & Final ReflectionsPlease fill out this survey to give us feedback on the show!Don't forget to subscribe to Skin Anarchy on Apple Podcasts, Spotify, or your preferred platform.Reach out to us through email with any questions.Sign up for our newsletter!Shop all our episodes and products mentioned through our ShopMy Shelf! Hosted on Acast. See acast.com/privacy for more information.

Episode 111: In this episode we're sitting down with Elizabeth Stein, the founder of Purely Elizabeth, to talk about how she built the healthiest granola brand. Elizabeth shares her founder story, the early challenges of creating a brand rooted in clean ingredients, and why she believes good nutrition starts with simplicity and quality. We learn all about the early days of her mom pitching her brand to Whole Foods to the turning point that led her to become the most well known granola brand. We dive into the power of going sugar-free, how to spot truly clean labels in a crowded market, and the wellness essentials that keep Elizabeth grounded as both a founder and a health advocate. Whether you're passionate about whole foods, ingredient transparency, or building a mission-driven brand, this conversation will inspire you to rethink what's really in your daily nutrition. Try Purely Elizabeth: HEREUSE CODE GRACIE FOR 20% OFFCONNECT WITH ME:Cookin Up Wellness Ebook: HERE Nite Nectar Restock: HERE Instagram: @Gracie_NortonWellness Her Way Instagram: HEREProduced by Dear MediaSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Sign up for the FREE Live Webinar: Get Off the ‘Hot Girl' Hamster Wheel You know that moment when you start noticing subtle changes in your skin and wonder if it's too early (or too late) to start 'anti-aging'? This episode of The Skin Real invites you to rethink that narrative. Dr. Mary Alice Mina sits down with Barbara Green to unpack the science and soul of pre-aging: a proactive, empowering approach to skin longevity that begins in your 20s and 30s. Together, they explore what's really happening beneath the surface when collagen starts to dip, why sunscreen is your best anti-aging tool, and how simple, evidence-based routines can keep your skin radiant for decades!   Key Takeaways: ✓ Pre-aging isn't fear-based. it's future-based: it's about protecting, preserving, and boosting what you already have. ✓ Collagen starts to decline by 1% per year in your mid-20s, making daily sun protection and gentle skincare key to maintaining firmness and glow. ✓ Sunscreen is non-negotiable. It's the single most effective way to prevent premature aging—and it doesn't have to be expensive or complicated. ✓ Ingredients that matter: SPF, peptides, vitamin C, niacinamide, and retinol (used appropriately) are the building blocks of youthful, resilient skin. ✓ Healthy skin mirrors healthy habits. Hydration, stress management, sleep, and self-kindness are as essential as serums. ✓ Prevention is power, and caring for your skin is caring for your future self. Tune in, take notes, and remember: the best time to start protecting your skin was yesterday. The second-best time is now! Grab the R.E.A.L. Skin Method ebook for 50% off. Use Code REAL50 Follow Barbara Green here: www.linkedin.com/in/barbara-green-2a11614 https://www.instagram.com/barbaragreenskincare?igsh=d2FidXdqeHMyc21w Check out https://www.neutrogena.com/products/skincare/neutrogena-collagen-bank-spf-moisturizer-broad-spectrum-spf-30-2-fl-oz/6806964 Follow Dr. Mina here:-  https://instagram.com/drminaskin https://www.facebook.com/drminaskin https://www.youtube.com/@drminaskin https://www.linkedin.com/in/drminaskin/ Visit Dr. Mina at The Skin Real Serenbe Website: https://theskinrealserenbe.com/ Book a Meet & Greet here. Thanks for tuning in. And remember, real skin care is real simple when you know who to trust. Disclaimer: This podcast is for entertainment, educational, and informational purposes only and does not constitute medical advice.

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

Noel Bollmann, Mitgründer von YFood, spricht über die extrem riskanten ersten Monate des Unternehmens. Er verrät, warum er und sein Mitgründer Benjamin naiv einen Vertrag über eine Million Flaschen im ersten Jahr unterschrieben – und wie sie nach anfänglichem Totalausfall mit den ersten 8.000 Flaschen, gescheiterten Facebook-Werbeversuchen und einem Game-Changer im Influencer-Marketing doch noch die Kurve gekriegt haben. Was du lernst: Warum „Character over Competence“ bei der Wahl des Co-Founders entscheidend ist Wie man ohne Kapital und Expertise die erste Produktion stemmt Warum ein naiver „Tunnelblick“ manchmal der größte Antrieb sein kann Wie der erste funktionierende Marketing-Hook die Wende brachte Warum ein zufälliger Influencer-Test das Geschäft gerettet hat ALLES ZU UNICORN BAKERY: https://stan.store/fabiantausch  Mehr zu Noel: LinkedIn: https://www.linkedin.com/in/noel-bollmann-9b601392/  Website: https://yfood.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/ 

Florian Heinemann und Philipp Werner, Partner bei Project A Studio, sprechen über die Herausforderungen des Generationenwechsels in Venture Capital Firmen. Sie teilen, warum klare Karrierewege entscheidend sind, wie sie die Balance zwischen Erfahrung und Nachwuchs finden und warum VC ein 15-20 Jahres Commitment braucht. Was du lernst: Wie du Karrierewege transparent gestaltest Die richtige Balance in der Alterspyramide Warum langfristiges Commitment wichtig ist Den richtigen Zeitpunkt für Übergänge 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/

Philipp Möhring, Managing Partner bei Tiny.vc, teilt seine Einschätzung zum aktuellen KI-Hype. Während viele Investoren zögern, erklärt er, warum gerade Plattform-Shifts wie KI die beste Zeit zum Investieren sind und warum Abwarten der falsche Ansatz ist. Er teilt außerdem eine Schritt-für-Schritt-Anleitung, wie man als Angel-Investor startet und was einen wertvollen Angel ausmacht. Was du lernst: Warum Plattform-Shifts wie KI die größten Chancen für Frühinvestoren bieten Warum Abwarten der falsche Ansatz ist – und wie du den richtigen Zeitpunkt erkennst Der pragmatische Plan für deine ersten Angel-Investments (inkl. Check-Größen und Zeitplan) Wie du dich durch deine operative Erfahrung als wertvoller Angel positionierst Worauf Philipp bei einem Gründer-Team achtet, um Überzeugung aufzubauen 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/

I love strawberries but this early in the season they can lack flavour. My advice is to warm them up! Roast or grill or in a pan with some sugar and lemon juice and you'll find them a different berry altogether – jammy, sweet, and full of flavour. Ingredients: 2 cups strawberries, hulled and large ones halved or quartered 1 tablespoon brown or white sugar Juice from one orange 1 vanilla pod, halved and seeds scraped Yoghurt or cream to serve Handful of hazelnuts, toasted and chopped Method: Gently heat strawberries in a pan on the stove top or in the oven, with sugar, orange juice, and vanilla until they slump a little. Serve with yoghurt or cream and sprinkled with hazelnuts. Serving suggestions: Spooned over brioche toast or toasted croissant topped with fresh ricotta. In a bowl with quality vanilla ice cream, a lick of balsamic vinegar or grind of black pepper and crushed hazelnuts. Make or buy some crepes and fill them with roasted and cooled strawberries with chopped pistachios folded through Greek yoghurt or whipped cream. Spooned on top of a homemade Basque Cheesecake or a bought sponge cake, for a glorious ruby red crown.See omnystudio.com/listener for privacy information.

Niklas Tauch, Gründer von Liefergrün, spricht über die letzten Tage von Liefergrün und den Umgang mit dem Scheitern. Er teilt, wie die vorläufige Insolvenz binnen Stunden alles veränderte, warum selbst perfekte Vorbereitung die emotionale Realität nicht abfedern kann und wie Familie und Freunde in der schwersten Phase Halt gaben. Was du lernst: Der Unterschied zwischen vorläufiger und finaler Insolvenz Wie du mit dem emotionalen Tal umgehst Die Rolle von Support-Systemen Warum Scheitern Teil der Journey 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/

Delanie Fischer chats with Arielle Loupos, founder of Flower Girl, for a revealing look at the hidden toxins in mainstream menstrual products and their impact, the history of “feminine hygiene” marketing, and the safe alternatives everyone should know about. They explore cycle stigma, period traditions, and why rethinking our everyday products is essential for our health. Please share this with the females in your life. ✨ This episode is part of the Self-Helpless “Subscriber Stories” series! Got a story, resource, or experience that could help others? Email selfhelplesspodcast@gmail.com to be considered as a guest. Discussed in this episode:  2024 Menstrual Products Study Results How The Industrial Revolution Changed Periods Ancient Traditions for Celebrating Cycles Is The Free Bleed Movement The Future? Toxic Shock Syndrome Causes and Risks Tampons, Pads, Cups, Period Underwear Cramps and Infertility Questions Postpartum, Perimenopause, and Leaks Cycle Syncing Tips in the Workplace Ending Period Stigma (and Starting Young) ---- If Self-Helpless has supported you, a quick 5-star rating or review (if you haven't already) means so much! ⁠https://podcasts.apple.com/us/podcast/self-helpless/id1251196416⁠ Free goodies including The Quote Buffet and The Watch & Read List: ⁠https://www.selfhelplesspodcast.com/⁠ Ad-free episodes now available on ⁠Patreon: https://www.patreon.com/selfhelpless⁠ Your Host, Delanie Fischer:⁠ https://www.delaniefischer.com⁠ ---- Episodes related to this topic: 20 Documentaries To Watch This Year: https://www.delaniefischer.com/selfhelplesspodcast/episode/2542cab6/self-helpless-snack-whats-your-favorite-documentary-20-documentaries-to-watch-this-year Hormone Imbalances and Your Menstrual Cycle with Dr. Jolene Brighten: https://www.delaniefischer.com/selfhelplesspodcast/episode/c4a75fbe/hormone-imbalances-and-your-menstrual-cycle-with-dr-jolene-brighten UTIs, Interstitial Cystitis, and Pelvic Floor Dysfunction with Dr. Rena Malik: https://www.delaniefischer.com/selfhelplesspodcast/episode/1c573a89/utis-interstitial-cystitis-and-pelvic-floor-dysfunction-with-dr-rena-malik Flip the Script on Aging: Strength, Vitality, and Purpose with 74 Year-Old Icon Babette Davis: ⁠https://www.delaniefischer.com/selfhelplesspodcast/episode/23c49ad2/flip-the-script-on-aging-strength-vitality-and-purpose-with-74-year-old-icon-babette-davis Learn more about your ad choices. Visit megaphone.fm/adchoices

What happens when skin care stops being about "what's in it" and starts being about "what it does?". In this episode of ASCP Esty Talk, Maggie and Ella dive into the industry's shift from ingredient obsession to outcomes, exploring skin health as part of overall wellness and health span. ASCP Esty Talk with hosts Ella Cressman and Maggie Staszcuk   Produced by Associated Skin Care Professionals (ASCP) for licensed estheticians, ASCP Esty Talk is a weekly podcast, hosted by licensed estheticians, Ella Cressman, ASCP Skin Deep Magazine contributor, and Maggie Staszcuk, ASCP Program Director. We see your passion, innovation, and hard work and are here to support you by providing a platform for networking, advocacy, camaraderie, and education. We aim to inspire you to ask the right questions, find your motivation, and give you the courage to have the professional skin care career you desire.  About Ella Cressman:  Ella Cressman is a licensed esthetician, certified organic formulator, business owner, ingredient junkie, and esthetic cheerleader! As an educator, she enjoys empowering other estheticians and industry professionals to understand skin care from an ingredient standpoint rather than a product-specific view.  In addition to running a skin care practice, Cressman founded a comprehensive consulting group, the HHP Collective, and has consulted for several successful skin care brands.    Connect with Ella Cressman:  Website: www.hhpcollective.com  LinkedIn: linkedin.com/in/ella-cressman-62aa46a    About Maggie Staszcuk:  Maggie Staszcuk serves as the Program Director for ASCP and is the cohost of ASCP Esty Talk podcast. With over 18 years' experience in the esthetics industry, her diverse background includes roles in spa management, spa and med-spa services, and esthetics education. Since becoming a licensed esthetician in 2006, she carries a range of certifications in basic and advanced esthetics. Maggie is dedicated to equipping estheticians with the knowledge and resources they need to thrive in their careers.   Connect with Maggie Staszcuk:  P: 800.789.0411 EXT 1636  E: MStaszcuk@ascpskincare.com    About our Sponsors:   Comfort Zone – The Italian, multi-awarded science-led, longevity-focused skincare trusted by professionals worldwide. Founded by Dr Bollati, a pharmacist, and powered by over 60 in-house chemists and skin care experts. Clinically tested formulations blend clinical precision, regenerative botanicals, and biotechnology research to transform skin with intention. Part of The Davines Group, certified B Corp since 2016.   Website: https://us.comfortzoneskin.com/   Instagram: https://www.instagram.com/comfortzoneskin_official/   Massage Envy is a national franchisor and does not independently own or operate any of the Massage Envy franchised locations nationwide. The Massage Envy franchise network, through its franchise locations, is the leading provider of massage services. Founded in 2002, Massage Envy now has approximately 1,100 franchise locations in 49 states that have together delivered more than 200 million massages and skin care services. Website: www.massageenvy.com/careers/career-areas/esthetician  Facebook: @MassageEnvyCareers LinkedIn: @MassageEnvy   About Associated Skin Care Professionals (ASCP):    Associated Skin Care Professionals (ASCP) is the nation's largest association for skin care professionals and your ONLY all-inclusive source for professional liability insurance, education, community, and career support. For estheticians at every stage of the journey, ASCP is your essential partner. Get in touch with us today if you have any questions or would like to join and become an ASCP member.  Connect with ASCP:  Website: www.ascpskincare.com  Email: getconnected@ascpskincare.com  Phone: 800-789-0411  Facebook: facebook.com/ASCPskincare  Instagram: @ascpskincare   

Marcus' What You Know 'Bout That trivia game for Wednesday November 5th, 2025

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  

My guest today, Kat Lieu, is a Vietnamese-Chinese cookbook author, and here to share more about how she's challenging this through her new cookbook, 108 Asian Cookies: Not-too-Sweet Treats from a Third Culture Kitchen. Kat is the founder of the popular online community, Subtle Asian Baking, and is the author of best-selling cookbook, Modern Asian Baking at Home as well as two others. Kat brings a third culture approach to Asian baking, baking and cooking by blending Asian ingredients with Western techniques. She also is an activist, donating her cakes and cookies to various events in Seatle, and raising thousands of dollars for charities and causes important to her. This year alone, she raised $10k for charity selling cookies through Instagram stories. In today's episode, Kat shares how she approached 108 Asian Cookies as a cookbook that breaks down barriers being the first Asian-themed cookie cookbook. The cookbook incorporates savory ingredients and playful, incorporating matcha, black sesame cookies, pandan, ube, as well as more savoury and spicy cookies that feature fish sauce, MSG, miso, soy sauce, and Gochujang. Our conversation looks at how Kat has found healing through baking during challenging life moments, how her third culture identity infuses creativity into her kitchen experience, and the importance of challenging misrepresentation of Asian ingredients through a celebration of their culinary adaptations in cookies and the global community this shapes.   Resources: Buy 108 Asian Cookies Kat's Website: Modern Asian Baking Private Facebook Group: Subtle Asian Baking Substack: https://katlieu.substack.com/ Threads: @katlieu Instagram: @katlieu

Lukas Biedermann, Gründer von SPARETECH, spricht über die Herausforderungen der Kundenbindung im Enterprise-Geschäft. Er teilt, wie sie eine Net Revenue Retention von über 150% erreichen, warum der Fachkräftemangel ihr größter Wachstumstreiber ist und wie sie mehrjährige Verträge richtig strukturieren. Was du lernst: Wie du Net Revenue Retention maximierst Die richtige Vertragsstruktur finden Warum Fachkräftemangel Digitalisierung treibt Die Balance zwischen Wachstum und Delivery ALLES ZU UNICORN BAKERY: https://zez.am/unicornbakery  Mehr zu Lukas: LinkedIn: https://www.linkedin.com/in/dr-lukas-biedermann/  Website: https://sparetech.io/de/  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/ 

# Exploring Cosmic Frontiers: The Space Cowboy's Webb Telescope Roundup**Discover the universe's greatest mysteries in this captivating episode of The Space Cowboy podcast, where groundbreaking discoveries from the James Webb Space Telescope take center stage.**Journey through space as your host reveals how Webb detected life-building molecules in distant galaxies, potentially discovered the oldest galaxy ever observed (dating back to just 90 million years after the Big Bang), and created the first 3D map of an exoplanet's atmosphere. This episode covers remarkable scientific breakthroughs including:- Organic molecules found in the Large Magellanic Cloud- Volcanic eruptions on Jupiter's moon Io- The mysterious Capotauro object from the early universe- Revolutionary 3D mapping of exoplanet WASP-18b- Insights into interstellar comet 3I ATLAS- Solutions to red supergiant star mysteries- Weather patterns on rogue planets- Unprecedented views of M87's black hole jet- Moon-forming disks around distant planetsPerfect for astronomy enthusiasts, science lovers, and anyone fascinated by our cosmic neighborhood. Subscribe now to join The Space Cowboy for more tales from the final frontier that blend cutting-edge astronomy with down-to-earth storytelling.#Astronomy #JamesWebbTelescope #SpaceExploration #Exoplanets #AstronomyPodcast #CosmicDiscoveriesSome great Deals https://amzn.to/49SJ3QsFor more check out http://www.quietplease.aiThis content was created in partnership and with the help of Artificial Intelligence AI

https://odorexorcism.comSkip the synthetic stuff. Odor Exorcism's new natural odor spray actually eliminates smells—no masking, no mystery. Just real ingredients and clean air. Odor Exorcism City: Austin Address: 10117 Willfield Dr Website: https://odorexorcism.com Phone: +1 512 630 2110 Email: jamie@odorexorcism.com

Mark 9:17-218 praying at all times in the Spirit, with all prayer and supplication. To that end, keep alert with all perseverance, making supplication for all the saints,Mark 9:1717 And someone from the crowd answered him, “Teacher, I brought my son to you, for he has a spirit that makes him mute.__________________________________________Your Unseen Enemy ResourcesYour Story Has A Villain – Jonathan PokludaThe Battle Is The Lord's – Tony EvansLive No Lies – John Mark ComerIf The Tomb is Empty – Joby MartinSpiritual Warfare Sermon Series – J.D. GreearDefeating the Enemy – Phil HopperKingdom Authority – Adrian RogersThe Weapons of our Warfare – Phil HopperStand Firm Sermon Series – Joby MartinWhen the Enemy Strikes – Charles Stanley40 Questions About Angels, Demons, and Spiritual Warfare – John GilhoolyThe Divine Defense – Robert JeffressRun Over by the Grace Train – Joby MartinLord, Change My Attitude – James MacDonald

Bastian Krautwald, Gründer von Mitte Padel und zuvor erfolgreich mit digitalen Produkten wie der Schönenfinanzierung, teilt seine Erfahrungen beim Wechsel in die Offline-Welt. Er erklärt, wie man ein MVP für physische Locations definiert, warum die Produktdenkweise auch bei Clubs funktioniert und wie er sein Team aus Digital- und Hospitality-Experten zusammengestellt hat. Was du lernst: Wie du ein MVP für ein Offline-Business definierst – ohne „Full Experience“ von Tag 1 Warum die Produktdenkweise (nicht nur Software-Produkt) auch für Clubs funktioniert Wie du das richtige Team für Brick-and-Mortar findest – auch ohne jahrelange Vorerfahrung Der „Hell-Yes“-Ansatz für Co-Founder-Entscheidungen bei unbekannten Personen Warum praktisches Testen vor der Festanstellung entscheidend ist ALLES ZU UNICORN BAKERY: https://stan.store/fabiantausch   Mehr zu Bastian: LinkedIn: https://www.linkedin.com/in/bastian-krautwald/  Website: https://www.mittepadel.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/ 

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

Tom Logue - November 2nd 2025 God forgives 10,000 talents — and forgiven people forgive. This week, Tom continues our King and His Kingdom series in Matthew 18:21–35, where Jesus teaches what forgiveness actually is, and what reconciliation actually requires. Using the parable of the unforgiving servant, Tom shows how forgiveness is not pretending nothing happened — forgiveness is paying the debt yourself instead of making the other person pay. He also unpacks why reconciliation requires both ingredients: repentance + forgiveness… not one without the other. This message calls us out of pride, bitterness, tally-keeping, and “they owe me,” into the freedom and humility of the gospel — where God cancels our unpayable debt through Christ, and empowers us to extend that same mercy toward others. Learn more about our church: https://restoredtemecula.church Follow us on Facebook: https://www.facebook.com/restoredtemecula and Instagram: https://www.instagram.com/restoredtemecula #Matthew18 #Forgiveness #Reconciliation #Grace #KingAndHisKingdom #RestoredTemecula Share this message with someone who needs to hear it. Chapters (00:00:00) - Wonders Welcome(00:00:54) - Matthew, The King and His Kingdom(00:01:49) - Matthew 18: Holy Spirit Prays for Us(00:03:32) - Jesus' Words on Reconciliation (vs21)(00:07:43) - Jesus Forgive 10,000 Talons!(00:13:51) - Forgiveness in the Parable of Tim Keller(00:15:35) - Forgiveness Is Not Making the Perpetrator Pay Their Debt(00:17:33) - What is Forgiveness in Marriage?(00:20:55) - Forgiveness and Reconciliation: Two Ingredients(00:24:59) - Why We Should Not shortcut Reconciliation With Abused Women(00:28:04) - Does God Call You To Repeatedly Subject Yourself to Unrep(00:32:33) - Forgiveness and Reparation in the Bible(00:35:17) - Holding a Grudge(00:39:02) - God Forgives 10,000 Talents(00:44:52) - Give Love(00:45:35) - God's Word(00:46:14) - The Reasons Why You're Unable to Forgive Others(00:53:09) - God Compels You When Your Heart aches(00:55:36) - Coming soon: The Suitable

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

Richard Socher, einer der weltweit renommiertesten KI-Forscher und Gründer von you.com, teilt seine Einsichten zu den grundlegenden unternehmerischen Entscheidungen. Er spricht über die Abwägung zwischen Eigenentwicklung und dem Kauf von Lösungen, erklärt, wie man die richtige Funding-Höhe bestimmt und warnt davor, zu viel Geld zu nehmen. Abschließend gibt er sehr persönliche Einblicke in sein Energie- und Gesundheitsmanagement als Gründer. Was du lernst: Die Build-vs.-Buy-Entscheidung: Wann du etwas selbst entwickelst und wann du auf externe Tools setzt Wie du die richtige Höhe deiner Funding-Runde bestimmst – und warum zu viel Geld schädlich sein kann Warum europäische Startups oft zu wenig Kapital aufnehmen Der Wandel in der Führung von KI-Forschungsteams: Weniger Freiheit, mehr Fokus Richards persönliche Lektionen zu Gesundheit, Schlaf und Ernährung für langfristige Produktivität Weiterführende Links: ALLES ZU UNICORN BAKERY:https://zez.am/unicornbakery Richard Socher:LinkedIn: https://www.linkedin.com/in/richardsocher/Website: https://www.socher.org/you.com: https://you.com/ Unicorn Bakery WhatsApp Broadcast:Hier erfährst du alles, was du als Gründer wissen musst: https://drp.li/jrq5SUnser WhatsApp Broadcast hält dich mit Einblicken in die Szene, News und Top-Inhalten auf dem Laufenden.

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

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

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