Podcast appearances and mentions of jan miller

In the new film Concerto for Abigail,  Samantha Porter is a world-renowned jazz pianist. At the age of 40-something, she is diagnosed with progressive hearing loss which will soon end in total deafness. How can she go on when hearing the music and composing is her life, and soon she won't hear it? Superfan Abigail McCarthy comes to the Empire Club to listen to Samantha and her trio. As the music unfolds, the thoughts of a relationship begin to take hold. Soon, a love affair brings much-needed joy into Samantha's life. How can she go on? Abigail just may be the answer. Today we talk to the film's director/writer/producer Jan Miller Corran. President of Three Women in a Box Productions, Jan is a writer, producer, filmmaker and playwright. She's produced and/or written over twenty films including Snapshots (2018), Along Came Wanda (2021), as well as the film we will be discussing today,Concerto for Abigail . She produced the renowned film I'll See You in My Dreams and others. She's co-written numerous screenplays and served as dramaturge on plays and scripts. New works in development are screenplays for the films "BURIED TRUTHS", "EMBRACE OF THE SENSES", and "JAZZ HANDS REUNION". In recent past was the world premiere of her new play "THE LAST WORD" in Los Angeles in November 2019. The film version of THE LAST WORD was released in late 2023.  With co-host Brody Levesque    

In the new film Concerto for Abigail,  Samantha Porter is a world-renowned jazz pianist. At the age of 40-something, she is diagnosed with progressive hearing loss which will soon end in total deafness. How can she go on when hearing the music and composing is her life, and soon she won't hear it? Superfan Abigail McCarthy comes to the Empire Club to listen to Samantha and her trio. As the music unfolds, the thoughts of a relationship begin to take hold. Soon, a love affair brings much-needed joy into Samantha's life. How can she go on? Abigail just may be the answer. Today we talk to the film's director/writer/producer Jan Miller Corran. President of Three Women in a Box Productions, Jan is a writer, producer, filmmaker and playwright. She's produced and/or written over twenty films including Snapshots (2018), Along Came Wanda (2021), as well as the film we will be discussing today,Concerto for Abigail . She produced the renowned film I'll See You in My Dreams and others. She's co-written numerous screenplays and served as dramaturge on plays and scripts. New works in development are screenplays for the films "BURIED TRUTHS", "EMBRACE OF THE SENSES", and "JAZZ HANDS REUNION". In recent past was the world premiere of her new play "THE LAST WORD" in Los Angeles in November 2019. The film version of THE LAST WORD was released in late 2023.  With co-host Brody Levesque    

Check out our past deals, future ones, and join our community: https://thewealthelevator.com/club/In this podcast, the host discusses potential changes to investment laws and how they might impact commercial real estate investors and others. The host interviews a student loan expert who describes the challenges of seeking a home loan when you have significant student loan debt. They also discuss loan forgiveness programs, refinancing options, and the pros and cons of private versus federal loans. The expert also covers income-driven repayment plans and the benefits of staying in federal loans. The host highlights the importance of using third-party consultants for financial advice.00:02 Introduction to the Podcast00:10 Upcoming Changes for Credit Investors00:20 Understanding the Tax Relief for American Families and Workers Act00:43 Implications for Commercial Real Estate Investors00:50 The Impact of the Tax Cut and Jobs Act01:21 How to Leverage Tax Benefits01:39 The Importance of Cost Segregation and Recapture01:48 Predictions for the Future of Tax Legislation02:09 The Role of Cost Segregation Studies in Real Estate Investing02:24 Understanding Real Estate Professional Status02:38 The Potential Impact of New Legislation03:00 How to Navigate the Political Landscape as an Investor03:25 The Importance of Strategic Investment Planning04:19 Changes to the Accredited Investor Definition04:53 The Challenges of Investing in Single Family Homes05:11 The Importance of Building Net Worth05:56 The Struggles of the Middle Class06:56 The Impact of Student Loans on Financial Stability07:23 The Importance of Alternative Investments07:57 Interview with Jan Miller, Student Loan Consultant08:38 Understanding Student Loan Forgiveness14:45 The Challenges of Getting a Home Loan with Student Loan Debt22:35 The Risks of Refinancing Student Loans26:12 The Importance of Personalized Student Loan Advice35:14 Conclusion and Final Thoughts Hosted on Acast. See acast.com/privacy for more information.

This episode's insightful guest Jan Miller, has over 25 years of experience as an air and radio personality, commercial writer, author and dedicated blogger. She has captivated audiences with her signature gift as a writer.  However, Jan is more than just a professional in her craft. She is a devoted lifelong student of metaphysics, positive psychology, and the law of attraction. Her unwavering passion for understanding the energy of the planet and following the path of light has shaped her perspective on life. So get ready to embrace being great and full.Support the show

Jan Miller is a graphic artist, creative solutions specialist, and president of 21-13 Impact Graphics Inc. After graduating high school in his hometown of Downey, Califonia, Jan worked for Mann's Theaters for about a year doing accounting. From there, he started working for Musicland Group, where he stayed for a decade before deciding to go back to college to combine his business skills and artistic skills by pursuing graphic design. He graduated with high honors in 1998. Jan was soon after recruited by PSB, The Marketing Supersource (now known as West America Communications), as a graphic designer. His career then brought him to Advanced Media Post (AMP), where he served as a senior graphic designer, working on graphics for multi-media DVD menus, as well as print-work for films such as movie posters and DVD wraps. In 2005, Jan formed his own company, 21-13 Impact Graphics, Inc. He has won several awards, including Graphic Design USA Magazine's “2022 Designer to Watch” recognition, and Small Business Diversity Network's Presidents Award (2023). Jan currently lives in Irvine, California, with his wife. When he is not working, his hobbies include Peloton, bike-riding, and networking. -- Critical Mass Business Talk Show is Orange County, CA's longest-running business talk show, focused on offering value and insight to middle-market business leaders in the OC and beyond. Hosted by Ric Franzi, business partner at Renaissance Executive Forums Orange County. Learn more about Ric at www.ricfranzi.com. Catch up on past Critical Mass Business Talk Show interviews... YouTube: https://lnkd.in/gHKT2gmF LinkedIn: https://lnkd.in/g2PzRhjQ Podbean: https://lnkd.in/eWpNVRi Apple Podcasts: https://lnkd.in/gRd_863w Spotify: https://lnkd.in/gruexU6m #orangecountyca #mastermind #ceopeergroups #peergroups #peerlearning

Welcome to my new episode 'Dynamic Trance Universe' Podcast. Доброго времени суток, дорогие друзья! В эфире 385-й эпизод подкаста-путеводителя в замечательный мир транс музыки. 06 мая 2013 года вышел первый релиз на лейбле "Suanda Music" под руководством российского DJ и продюсера Roman'а Messer'а. Представляю Вам лучшие работы за 10-летний период его замечательного существования. Желаю дальнейшего процветания и развития! Новых и красочных работ! @aeroritmixmuzik #DTUPodcast385 #SUANDA #Progressive #BigRoomTrance #Uplifting #Vocal #Trancefamily TRACKLIST: 01. Offshore Wind & Roman Messer feat. Ange - Suanda (Aurosonic Progressive Mix) [2013] 02. Roman Messer & DJ Xquizit feat. OSITO - Empire Of Our Own (Alexander Popov Remix) [2018] 03. Roman Messer feat. Ange - Imagination (Cold Rush Remix) [2014] 04. Roman Messer feat. Christina Novelli - Fireflies [2018] 05. Roman Messer & Betsie Larkin - Unite (Omnia Remix) [2018] 06. Roman Messer - Sweet Desire [2020] 07. Roman Messer feat. Eric Lumiere - Closer (Adip Kiyoi Remix) [2019] 08. Roman Messer & Twin View with Christian Burns - Dancing In The Dark [2019] 09. AELYN - Water & Fire (Ruslan Radriges Remix) [2018] 10. NoMosk & Tiff Lacey - The Promise (Denis Kenzo Remix) [2015] 11. FEEL & Papulin - Magic [2021] 12. Edward Artemiev - Slave Of Love/Admirers (Papulin & TonyLove Mix) [2021] 13. Ahmed Helmy - King's Future [2021] 14. Roman Messer - Lost (Ruslan Radriges Remix) [2018] 15. Aimoon & Roman Messer feat. Ridgewalkers - Your Soul (Photographer Remix) [2014] 16. Roman Messer - Cheboksary (Ruslan Radriges Remix) [2015] 17. FAWZY - Enchanting Colors (A.R.D.I. Remix) [2022] 18. Roman Messer feat. Christina Novelli - Frozen (Alex M.O.R.P.H. Remix) [2014] 19. Roman Messer & Lj Ayrten - Break The Ice (Aimoon Remix) [2016] 20. Adip Kiyoi & Christina Novelli - Carousel (Club Mix) [2019] 21. NoMosk & Alpha Force - High Contrast [2015] 22. Roman Messer & Mhammed El Alami with Julia Lav - Memories [2016] 23. FEEL & Alexandra Badoi - Did We Feel (ReOrder Remix) [2016] 24. Roman Messer & Sarah Shields - A Light Inside (ReOrder Remix) [2015] 25. Roman Messer feat. Roxanne Emery - Lullaby (Allen Watts Remix) [2019] 26. Roman Messer & Joe Jury - Upon The Horizon [2022] 27. Jan Miller & Steve Dekay - Melodrama (Abstract Vision Remix) [2021] 28. Roman Messer & Mike Zaloxx with Jennifer Rene - Lately [2021] 29. Roman Messer & Alex M.O.R.P.H. - CYBERIA [2023] 30. Key Lean & Kyler England - Oceans (Vocal Mix) [2020] 31. FEEL & RIMSKY feat. Diana Leah - One Last Time (Daniel Kandi Dark Mix) [2019] 32. Roman Messer feat. Joe Jury - The River [2021] 33. Davey Asprey & Roman Messer - Oblivion [2020] 34. FEEL, Vadim Bonkrashkov & Adara - Mad Love [2022] 35. FEEL, Andrew Mirt & Alexandra Badoi - Our Love [2021] 36. Roman Messer - Cosmodrome (Daniel Kandi Psy'lift Remix) [2019] 37. Roman Messer & Davey Asprey - Impulse [2021] Слушайте, скачивайте и пишите комментарии, буду рад их почитать. И помните, что музыка должна находиться вне политики. Мирного неба вам над головой. До скорой встречи. ▶ PromoDJ: promodj.com/aeroritmix ▶ Mixcloud: www.mixcloud.com/aeroritmix-dj ▶ Souncloud: soundcloud.com/aeroritmix-dj ▶ VK: vk.com/public204888851 Подписывайтесь на мой подкаст (Subscribe to My Podcast): ● Apple Podcasts - podcasts.apple.com/ru/podcast/… ● Google Podcasts - podcasts.google.com/feed/aHR0c… ● Pocket Casts - pca.st/drpc1gfj Слушайте и наслаждайтесь! Listen & Enjoy! From Russia with Love!

50 Years Ago May 1972 Carolyn Kennedy, daughter of Mr. and Mrs Edd Kennedy Jr. of Chance was named valedictorian at Grove Hill Academy. Jan Miller, daughter of Mr. and Mrs. Jack Miller of Grove Hill, was salutatorian. Sixty-four members of the “Old Timers Club” of Clarke County High School attended a reunion in the fellowship hall of the Grove Hill United Methodist Church. A continuing series, “Know Your County Officials” featured District Attorney Hardie B. Kimbrough. Kimbrough had been DA since January 1971. The new pastorium at the Antioch Baptist Church was dedicated Sunday afternoon, May 7. Retiring Clarke...Article Link

For this show Radio Rotary was joined by Jan Miller, current president of Millbrook Rotary (Sarah O'Connell-Claitor's club), and Mona Staaf-Gunther, past president of Millbrook Rotary, who is spearheading the 2021-22 edition of the “Millbrook Rotary Business Directory,” a publication that not only provides vital services for Central and North-Central Dutchess County but also is the source of funds to help support local nonprofits and other ways of doing good in the world. Because of the effects of the pandemic, improving the food supply locally has been a particular focus, with the Directory income helping support at least six local food pantries. Funding is also provided for other Rotary goals, such as the Youth Exchange (YEX) that brings high-school students from around the world to Millbrook for a school year and also sends Millbrook students to foreign lands. The advertising in the Directory that pays for this outreach, feature in some 5,000 free copies of a full-color book, is also a guide for locals and tourists to the many services available in Dutchess Country. Learn More: Millbrook Rotary Club: https://millbrookrotary.org/ Millbrook Rotary Business Directory: https://www.millbrookrotarydirectory.com/#/ Food for Life, Amenia: https://stthomasamenia.com/visit-the-food-pantry/ Food for Folks and More: https://www.lyallmemorial.org/about3 District 7210 Youth Exchange: http://yex7210.org/ CATEGORIES Business Assistance International Exchanges Nutrition Rotary Club Close-ups Words for Search: Millbrook Rotary, Millbrook Busines Directory, Food Pantries, International Youth Exchanges --- Support this podcast: https://anchor.fm/radiorotary/support

Co-Host Jan Edwards (https://mountaintoppodcast.com/edwards) Child trafficking an uncomfortable subject, which is a big part of why it's not talked about enough. But as men, we're responsible to protect those we love and look out for their best interests. That means we can no longer ignore this essential conversation. This is not a problem that happens to 'someone else'. All too often, it occurs close to home, even right under our very noses. The shocking part is it's FAR easier for it to affect your family than you think. You might not even realize it's happening at first. My guest Jan Miller is President of Paving The Way Foundation, and she offers straight talk about what human trafficking really is, the insidious ways traffickers and abusers weasel their way into our children's world, and--of course--what we as men can and should do about it. Listen in as Jan explains how it's not only girls who are sexually abused, and not only men who are the abusers. Moreover, child trafficking isn't necessarily synonymous with sexual assault. How is human trafficking different than human smuggling? Is it possible most victims don't even realize they're victims? How are we being gaslit with regard to acceptance of pedophilic influences and activities? How does society's cognitive bias against believing there are real monsters out there enable the problem? Next, we go over both the online AND offline aspects of how our kids are groomed by traffickers, often with alarming success. Yet, most grooming patterns are predictable and absolutely identifiable, if only we look past the carefully choreographed outward appearance of the aggressor. Meanwhile, it's tricky to stop offenders because trafficking can occur in relatively unlikely places. And what if you find yourself face to face with an organized trafficking cabal that's potentially dangerous? DISCLAIMER: Yes, this has affected my life personally, so I've done my own extensive research...and you'll hear the passion in my voice. https://mountaintoppodcast.com === HELP US SEND THE MESSAGE TO GREAT MEN EVERYWHERE === We'll keep the solid, actionable content coming...all for free. If you love what you hear, please give us a 'thumbs up' by rating the show (takes one second) and leaving us a review. As we say here in Texas, we appreciate you!

We're talking with JAN MILLER CORRAN and PATRICK LONGSTRETH in this episode of BEHIND THE LENS, making Valentine's Day a little extra special with films that celebrate family, friends, love, and the neverending journey of life. First, we welcome writer/director JAN MILLER CORRAN who talks about her new film ALONG CAME WANDA. Charming and filled with heart, not only does Jan showcase the talents of Cathy DeBueno and Constance Brenneman, but the beauty of Los Angeles during the pandemic lockdown with empty freeways and beautiful forested greenery and blue skies. Listening to Jan it's easy to understand the ease and low of ALONG CAME WANDA as it mirrors her own joy. Then director PATRICK LONGSTRETH joins us fresh off his Slamdance win with the 2022 Audience Award for Best Documentary Feature, IRON FAMILY, the story of the indefatigable Jazmine Faries, a young woman with Down's Syndrome who lets nothing stop her or her overactive and creative imagination, as well as her undying love for Matthew McConaughey! An interesting filmmaking journey to be sure. http://eliasentertainmentnetwork.com

Thanks to advances in research and several new treatments, people diagnosed with multiple myeloma are living better and longer than ever before. The disease is treatable and can be managed like any other chronic condition. Today, we're going to talk about the knowledge and tools that can help manage the physical, emotional and practical impact of living with multiple myeloma. Our guests are Dr. Sikander Ailawadhi and Jan Miller, a licensed professional counselor.

Thanks to advances in research and several new treatments, people diagnosed with multiple myeloma are living better and longer than ever before. The disease is treatable and can be managed like any other chronic condition. Today, we're going to talk about the knowledge and tools that can help manage the physical, emotional and practical impact of living with multiple myeloma. Our guests are Dr. Sikander Ailawadhi and Jan Miller, a licensed professional counselor.

Conversations with Jan's Jan Miller shares the story of one of her paranormal investigation. Conversations with Jan podcast: https://anchor.fm/janet-miller --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/jtunsolved/message Support this podcast: https://anchor.fm/jtunsolved/support

Join Suzanne Chesterton for a massive show this week, playing the biggest new sounds from across the galaxy in house, techno, trance and everything in between, including the latest from DRYM, Jan Miller, Ahmed Helmy, Davey Asprey, Solarstone and more! DiscoveriesDurante & HANA - Away Home (Cassian Remix Edit) [Anjunadeep] DRYM & Evan Henzi - Lightmare [A State Of Trance] –Wurtz & Iberian Muse feat. Dan Soleil - Night Vision [Armada Electronic Elements] Jonasu - My Love For You [3Beat]Stone Forte - Twilight [White]Jan Miller – The Looking [Butterfly Velvet]MATTN x Selva - Sandstorm [Smash the House]Ahmed Helmy - I'm The Future [A State Of Trance] Black HoleMaddix - Receive Life [Revealed]InterstellarWoody van Eyden – Omen (Maarten de Jong Remix)Davey Asprey - Rebirth [A State Of Trance] Solarstone - Seven Cities (Alex Di Stefano Extended Remix) [Armada Captivating] Roger Shah & Kristina Sky & Emma Shaffer – Underwater [FSOE]Final ApproachThe Thrillseekers presents Hydra – Amber (Sunset Mix) [FSOE]

Looking for an effective strategy to pay your growing student loan? Today, we're joined by Jan Miller, a student loan consultant, and we're going to talk about the student loan forgiveness program and how you can effectively solve your student loan with flying colors. This will save you in gaining massive interest rates and to start your passive investments. To learn more from others and our discussions, join our exclusive groups visit simplepassivecashflow.com/club See acast.com/privacy for privacy and opt-out information.

Looking for an effective strategy to pay your growing student loan? Today, we're joined by Jan Miller, a student loan consultant, and we're going to talk about the student loan forgiveness program and how you can effectively solve your student loan with flying colors. This will save you in gaining massive interest rates and to start your passive investments. To learn more from others and our discussions, join our exclusive groups visit simplepassivecashflow.com/club

A mother is expected to be on hand in the grooming of children in the family. Caring, devotion, affection and socialization are attributes that children learn from their mothers first. Toxic mothers come in different dimensions and variances. As a result, each case has its possible ways of resolving according to its merits and demerits. --- Send in a voice message: https://anchor.fm/hazelmaseko/message

Live and direct from his studio in Berlin, Paul van Dyk is back with a huge show this week, playing new music from Maria Healy, Jan Miller, Andy Moor and many more including his brilliant new single with Will Atkinson. Part 1Maria Healy, MimosaPaul van Dyk & Will Atkinson, AwakeningRobert Gittleman, Children of the sunDistant Destiny, Nautical ImagineryRonski Speed feat. Emma Hewitt, Lasting Light Andy Moor & Somna feat Monika Santucci , FreefallPart 2 South Of The Stars, AionFrank Dueffel, Injector2nd Phase, Midsummer MushroomIbiza Dreams, Ode To Cream AmnesiaJan Miller, SignsJase Therwall, Animal

This episode is the first of a special four-part series about issues facing rural higher education from our colleagues at the Rural Matters podcast. It is coproduced by MDRC and supported by Ascendium Education Group. COVID-19 has caused seismic shifts for postsecondary education. For rural colleges, the pandemic exacerbated issues that have affected students and communities for decades. While 41 percent of urban adults have a college degree, only 28 percent of rural adults do. The college access gap between rural and urban areas is sizable: In most states, rural high school students achieve graduation rates similar to urban and suburban counterparts, but their college enrollment rates are much lower. Rural communities have long been confronted with unique education challenges. Chief among them is the digital divide: Many rural areas lack adequate broadband internet infrastructure, which has become even more critical during the pandemic. Only 63 percent of rural adults say they have access to the internet at home, compared with 75 percent of urban adults. In areas where internet is available, it can be costly. And students may lack the technology they need to be successful in online learning. In this episode, Rural Matters host Michelle Rathman chats with MDRC’s Alyssa Ratledge; Dr. Jan Miller, Dean of the College of Education and the Director of Online Programs at the University of West Alabama; and Joe Thiel, Director of Academic Policy and Research for the Montana University System. They discuss some innovative programs that rural higher ed institutions are adopting to address the challenges faced by rural communities.

In the first of our four-part series, Rural Higher Education: Challenges & Opportunities, Michelle chats with Alyssa Ratledge. a postsecondary education researcher at MDRC; Dr. Jan Miller, Dean of the College of Education and the Director of Online Programs at the University of West Alabama (UWA); and Joe Thiel, Director of Academic Policy and Research for the Montana University System. There’s a big gap between urban and rural students in higher education, Ratledge notes, with about 41 percent of urban adults attaining college degrees, while only 28 percent of rural adults have those degrees. While rural and urban areas have similar graduation rates, those in rural areas are less likely to attend college, she points out. In addition, she says, many rural students live in “education deserts,” where there are no nearby colleges to attend. Ratledge adds that rural students are facing a “digital divide,” with less access to robust broadband, as well as other challenges like transportation issues.  Miller describes UWA’s University Charter School, which provides real-world experience for education students and how business and economic opportunities in the area are now expanding. UWA also has introduced innovative initiatives with local communities, such as “drive-in” education programs and turning school buses into Internet “hot spots.” Miller also describes dual enrollment programs and scholarships opportunities for juniors and seniors in high school that require that students remain in the local area for three years. In Montana, Thiel notes, it’s difficult for smaller institutions of higher education to sustainably offer even in-demand programs in fields like allied health, due to the costs of programs and the challenges recruiting and retaining qualified faculty, who can often earn more working in industry. He notes that higher education institutions are exploring “hub-and-spoke” initiatives, in which the hubs would provide online teaching in respiratory therapy, for example, while the spokes would coordinate the clinical and lab experiences and provide in-person supports. To learn more about these ideas, check out MDRC’s paper on COVID-19 and Rural Higher Education, https://www.mdrc.org/publication/covid-19-and-rural-higher-education. This episode and the entire Rural Higher Education Series is underwritten by and produced in collaboration with Ascendium Education Group, a nonprofit organization committed to helping learners from low-income backgrounds reach their education and career goals. For more information, visit ascendiumphilanthropy.org. The series is also produced in collaboration with MDRC, a nonpartisan, nonprofit research firm committed to finding solutions to some of the most difficult problems facing the nation. Learn more at www.mdrc.org.

Jan Miller ist vor allem eins: Mensch. Außerdem ´Head of Marketing Germany´ der Triodos Bank, Familienvater, Musiker, astreiner Studienabbrecher und vor allem ein sensationeller und sprachfähiger Typ, der nicht nur reden kann, sondern wirklich etwas zu sagen hat. Deshalb haben wir ihn in die Heldenrunde aufgenommen. Und sprechen mit ihm unter anderem über die Stufe ´Überschreiten der ersten Schwelle´ im Heldenreisenzyklus. Herausgekommen ist ein sehr offener und freundschaftlicher Talk über Beziehungen, Sinnsuche und Spiritualität. Nebenbei schlägt Jasmin einen (fast hörbaren) Gong und Daniel beichtet einen technischen Fehler. Viel Spaß!

Get ready for a huge show from Paul van Dyk this week featuring the world premiere of his brand new single and new music from Aly & Fila, Sue McLaren, Bryan Kearney, Jan Miller, Ruben de Ronde, Sean Tyas and more. Part 1Paul van Dyk & Kinetica – First Contact [VANDIT World Exclusive]Jan Miller – Balea [Above All Records]Nitrous Oxide – First Aid [Amsterdam Trance]Bryan Kearney ft. Dierdre McLaughin - Open My Mind (Sean Tyas Remix) [Kearnage]Mind X – Delight [Digital Society]Steve Allen & Patrick Dreama – The Remedy (Alan Morris Extended Mix) [Uplift]Face to FaceCypherpunx & Luke Brancaccio – Sore Lullaby [Bedrock Records]Part 2Paul van Dyk - Duality [VANDIT] Aly & Fila with Sue McLaren – So Protected [FSOE]Maywave – Ocean Blue [Alter Ego]Akira Kayosa & Hugh Tolland - Re-Entry [FSOE]Ben Gold x Ruben de Ronde - Era Festivus (Luminn & Gather Extended Remix) [Who's Afraid Of 138] Oliver Cattley - Enlightenment [VANDIT Next Generation] ReflectionsMatt Darey ft. Urban Astronauts & Kate Smith - See the Sun (Aurosonic Mix)

On this week’s show Paul plays lots of incredible music including his brand new single, plus new stuff from Giuseppe Ottaviani, Sean Tyas, Jan Miller, Steve Dekay, The Thrillseekers and many more. Part 1Pierre Pienaar - Pangea [VANDIT] Steve Dekay - Cosmic [VANDIT]Alexander Chekomasov – Countdown [Suanda True]Danny Eaton - Earth Angel [VANDIT Next Generation] [1 Hour]Paul van Dyk & Alex M.O.R.P.H. – Voyager [VANDIT [2 Hour Only]Rezwan Khan - Tonight (Christopher Corrigan Remix) [Trancespired]Sean Tyas vs James Kitcher & Adam Taylor - Mantra [Degenerate]Face to FaceThe Thrillseekers Present Hydra – Take Me With You (Steve Helstrip Intro)Part 2Paul van Dyk - Duality [VANDIT] Paul Di White – Way To The Dream [State Control Records]Giuseppe Ottaviani – Time To Play [Armind]Madwave - 13th District [Digital Society]Shedona – Infusions [Infrasonic Pure]Jan Miller - Serendipity [Butterfly Dark]ReflectionsMino Safy - Around The Garden (Paul van Dyk Remix) [Ultra]

It’s a massive #Interstellar special this week with 60 minute of the biggest uplifting trance from around the galaxy with new stuff from Jan Miller, Steve Dekay, Smith & Brown, ReOrder, Mark Sherry and loads more including something very special from Suzanne. Taking your ears behind the scenes of her music production process, this week’s #FinalApproach is an idea for a song she wrote this morning. Enjoy! InterstellarN-Trance - Set You Free (Jase Thirlwall Remix) [Universal]Saltwater - The Legacy (ReOrder Extended Remix) [Armada Captivating] Trance Classics & Mariske Hekkenberg – Castles In The Sky [Amsterdam Trance Classics]Chris SX – Das Find Ich Cool! [Digital Society]Jan Miller - Serendipity [Butterfly Music]Steve Dekay - Labyrinth [Who's Afraid Of 138] Black HoleAbove & Beyond - Blue Monday [Anjunabeats] InterstellarPush - Universal Nation (Kriess Guyte 2020 Tek Mix) [Bootleg]Richard Durand – Pandora (Smith & Brown Remix) [Nocturnal Animals]Scot Project - FM [Feeling Me] (Shugz & David Rust Remix) [Damaged Records] Tensteps ft. Karel & XoJani - Fly (Tycoos Extended Remix) [inHarmony Music] U2 - Beautiful Day (Steve Dekay Bootleg) Paipy – Breath [Trancegression]Pulp Victim – The World (Mark Sherry Extended Mix) [Amsterdam Trance]Final ApproachSuzanne Chesterton - ID

Welcome to a very packed show this week featuring a VANDIT World exclusive from Danny Eaton and new music from Jordan Suckley, Alex M.O.R.P.H., Jan Miller, James Cottle and many more including PvD’s remix of a massive trance classic in #Reflections. Part 1Steve Dekay - Cosmic [VANDIT]Alexander Chekomasov – Countdown [Suanda True]Terra V. – Ortus [Entrancing]Cold Blue - Golden Leaves [Black Hole] Cyril Ryaz – Nova [Entrancing]Jan Miller - Serendipity [Butterfly Music]Face to FacePaul van Dyk – Vega (Staircase Remix) [VANDIT] Part 2Danny Eaton - Earth Angel [VANDIT Next Gen] James Cottle - Interpersonal [VANDIT]Boris Deckert – New Chapter [Always Alive]Jordan Suckley & Sam Jones - Space Jam [Damaged Records] Exouler – Mirror Of Soul [Digital Society]Alex M.O.R.P.H. & Cheryl Barnes - Hidden Sun of SerenityReflectionsBT - Flaming June (PvD & BT's Remix)

Live from Berlin this week, ahead of Winter VANDIT night this weekend, Paul van Dyk plays the biggest songs in trance and progressive from around the world including new music from Frank Dueffel, Solis & Sean Truby, Tom Exo, Jan Miller, Jono Grant and many more. Part 1Mohamed Bahi – Prague [VANDIT]Suncatcher & Exolight pres. Sunlight State – Longest Day [Always Alive]Fisical Project & Frank Watson – Aura [Always Alive]C-Systems – Never Alone [Digital Society]Darren Tate vs Jono Grant - Let The Light Shine In (Drival Extended Dub Mix) [Armada Captivating] Miroslav Vrlik & Rene Ablaze – Reunion [Always Alive]Face to FaceSteve Allen - TranceformationPart 2Frank Dueffel – Coney Island [VANDIT]Solis & Sean Truby – Out Of Sight [Garuda]Diago – Aries [Digital Society]Tom Exo - Unforgotten [Flashover Trance] Jan Miller – In Heaven [Alter Ego]Smith & Brown - Rush [Nocturnal Animals Fusion] ReflectionsPaul van Dyk with Aly & Fila feat. Sue McLaren - Guardian – (Jordan Suckley Remix) [VANDIT]

A massive show this week with lots of VANDIT music including new stuff from Lostly, Aerotek, AJ Gibson and many more including a VANDIT World Exclusive from Jan Miller, and another from Sue McLaren & Suzanne Chesterton teaming up for their first Siskin release. Part 1Lostly x Arctic Moon - Runaways [VANDIT]Aerotek - Dystopia Is My Utopia [VANDIT Next Generation]Sue McLaren & Suzanne Chesterton present Siskin - Real Love [VANDIT Next Generation Exclusive]Frank Dueffel - Formentera [Phoenix Recordings]Danny Eaton - Kingdom Of Heaven [Kearnage]Scott Bond & Charlie Walker ft. Murica – Can You Hear The Sound [WAO138]Face to FaceChris Bekker – Neon [VANDIT]Part 2Jan Miller – Sweets [VANDIT Next Generation Worldwide Exclusive]Solarstone & Lostly - Landmark (Club Mix) [Black Hole] AJ Gibson - Krystalised [VANDIT]Philippe El Sisi – Glorious [FSOE]Tom Exo – Borderline To Reality [Suanda True]David Forbes – Phenomenon [Aria Digital]ReflectionsKuffdam & Plant - Summer Dream (Sunset On The Beach Mix) [VANDIT]

Join Paul van Dyk for a very special episode of the VONYC sessions this week showcasing lots of exclusive music from Paul’s brand new sub label – VANDIT Next Generation. He plays unreleased tracks from the likes of Sue McLaren, Suzanne Chesterton, Aerotek, Jamie Walker, Jan Miller, Aimoon and many more. Part 1PvD & Alex M.O.R.P.H. present The Shine Anthem 2019Manuel Rocca – Levithia [Levitate Audio]Exouler – Vortex [Digital Society]Suncatcher vs Fredrik Miller – Soaring High [Always Alive]Billy Gillies - Open Your Mind [Afterdark - Trance] Giuseppe Ottaviani - 8k [Black Hole] Face to FacePaul van Dyk - Avenue [VANDIT]Part 2VANDIT Next Generation ShowcaseSue McLaren & Suzanne Chesterton present Siskin - Real Love [VANDIT Next Generation]Aerotek - Dystopia Is My Utopia [VANDIT Next Generation]Steve Dekay - The Blooming Era (Extended Mix) [VANDIT Next Generation]Jamie Walker - Fly Away [VANDIT Next Generation]Aimoon - Dream Stream [VANDIT Next Generation]Jan Miller – Sweets [VANDIT Next Generation]Casey Rasch - Forget About It [VANDIT Next Generation]AJ Gibson – The Whip [VANDIT]Paul van Dyk – Music Rescues Me [VANDIT]ReflectionsPaul van Dyk - For An Angel (In Petto Remix)

01- Sundrifting - 7 (Original Mix) [D.Max Deep] 02- Cocoland - Cirana (Original Mix) [Azima] 03- DJ Geri - Exhale (Original Mix) [Joyride] 04- INTERA - Skyward (Original Mix) [Yeiskomp Records] 05- Allan McLuhan - Simplified (Original Mix) [Practikal Black] 06- Andrew Manning - Higher State (Original Mix) [Practikal White] 07- Craig Johnston - Labyrinth (Extended Mix) [Redux 138] 08- Glacial Storm - The Perfect Match (Extended Mix) [Redux 138] 09- Gayax - Goodbye Dear Mom (Original Mix) [Sundance] (Tune of the Week] 10- Marco Mc Neil - Everywhere we go (Precious Affliction Remix) [Tecnomind Music] 11- Cyril Ryaz & Emoiryah - The Altar (Nadi Sunrise Extended Remix) [Masana] 12- Allan McLuhan - Cosmic Swing (Original Mix) [Practikal] 13- Jan Miller & Remeya Kingston - Fever (Original Mix) [NewCastle Friends] 14- Coke Montilla - Zenith (Extended Mix) [Fuzion Four]

Paul van Dyk’s back with a packed episode of the show this week playing new music from Ferry Corsten, Giuseppe Ottaviani, Steve The Thrillseekers, Jan Miller, Neptune Project and more. Part 1Frank Dueffel - Kahanamoku Beach [VANDIT]Giuseppe Ottaviani - 8k [Black Hole] Manuel Rocca – Paper Mountains [Levitated]Steve Dekay - The Blooming Era [VANDIT Next Generation]Nord Horizon - Breakout [M.I.K.E. Push Studio] Paul Priestley & Quake - Ghost In Your Heart (Pierre Pienaar Instrumental Mix) [Metamorph]Face to FacePaul van Dyk – Another WayPart 2Paul van Dyk & Alex M.O.R.P.H. pres. The SHINE Anthem 2019 [VANDIT]Neptune Project - Proteus (The Thrillseekers Remix) [Songbird]Cris Grey - November [HeavensGate] Jan Miller & Remeya Kingston – Fever (Dub Mix) [Newcastle Friends]AJ Gibson - The Whip [VANDIT Worldwide Exclusive]Casey Rach – Blind Piano [VANDIT] Ferry Corsten & Nevve – Freefall (Club Mix) [Flashover]ReflectionsPaul van Dyk & Alex M.O.R.P.H. – In Circles [VANDIT]

>>Subscribe To Tom Exo on Youtube : https://www.youtube.com/c/TomExoOfficial?sub_confirmation=1 >>Playlist on Spotify: https://spoti.fi/2BCJQ9i Tracklist: 01.ZGOOT - Untouched World [Summer Melody] 02.DIM3NSION&DJ Nano - Santa Monica [Flashover Trance] 03.Jan Miller&Remeya Kingston - Fever [Newcastle Friends] 04.Xijaro&Pitch vs Fredd Moz - Falling Leaves [Subculture] 05.Casey Rasch - Blind Piano [Vandit] 06.Alan Morris&Neev Kennedy - Lifeline [Amsterdam Trance] 07.Shedona - Apathy [AVA White] 08.Iain M - Achilles [Aria Digital] 09.Corin Bayley - Catching Stars [Mass] 10.Gustavo TFB - Selene (Black XS Remix)[High Trance Energy] 11.Stoneface&Terminal - Mind Games [Skullduggery] 12.Sneijder - Violate [Afterdark] 13.DJ Dani - I Will Take You Home [Redux Magic] 14.Sunset&Eugenio Tokarev - Hermopolis [FSOE] 15.Simon O'Shine - Paradise Cover [Grotesque] 16.Exouler - Vortex [Digital Society] 17.LeSad - Vivid Sunrise [Digital Euphoria] 18.Hiroyuki ODA - Polaris [Otographic Music]

    DJ Phalanx - Uplifting Trance Sessions EP. 432audio-and-video-player require JavaScript   Hello dear listeners! I hop your are well. Uplifting Trance Sessions EP. 432 will bring you a lot of new trance music. Be prepared for two world premieres + many exlusive tracks. [0:00] 1. Maratone feat. Christopher James Connelly - Tomorrow's Light [Abora Recordings] [4:38] 2. Ibizarre - Underwater World (John O'Callaghan Remix) [Pure Trance] [9:24] 3. AirLab7 - Nymph [Infrasonic Pure] [12:40] 4. Sunset & Eugenio Tokarev - Hermopolis [FSOE] [17:44] 5. Myk Bee - Just Try [State Control Records] [22:55] 6. Adam Eden - Lets Celebrate [ADED Recordings] [27:20] 7. Aundlang - Stars [State Control Records] -World Premiere / Uplift Of The Week- [32:49] 8. Robbie Graham - The Path To Freedom [Extrema Global Music] [37:55] 9. Chris Deme - Eclipse [State Control Records] -World Premiere- [42:18] 10. Jan Miller & Remeya Kingston - Fever (Dub Mix) [Newcastle Friends] [46:46] 11. Last Soldier & Ramin Arab - Heaven On Fire [Redux Recordings] [50:53] 12. Allan McLuhan - Cosmic Swing [Practikal Recordings] [55:33] 13. Lost In Noise - 303 Stalowa Street [Mental Asylum Records]  

You planned and saved for the cost of college, and then you spent more than you ever could have imagined. Let’s face it: Student loans are daunting, and you may need help to navigate the next financial steps. In this episode of Agent of Wealth Podcast, Marc Bautis sits down with student loan expert Jan … Continue reading Episode 14 – How to Get That Student Loan Paid Off — With Guest Jan Miller of Miller Student Loan Consultants →

I journeyed to the ocean's edge to chat with the kindred spirit behind Strategic Partners, WIFT-Atlantic and too many movies to count. We get the scoop on networking, festivals, what makes a good screenplay and so much more! Listen...

Better Homes & Gardens New Cook Book 17th EditionBy Jan Miller & Jessica Christensen Intro: Welcome to the Cookery by the Book podcast with Suzy Chase. She's just a home cook in New York City sitting at her dining room table, talking to cookbook authors.Jan Miller: I'm Jan Miller, the executive editor of Better Homes and Gardens 17th edition of the New Cook Book.Suzy Chase: I don't think there's another cookbook that's a good friend in the kitchen like the Better Homes and Gardens Cook Book. They're all more like a collection of recipes. With the iconic red and white plaid, you don't have to put a title on the cover of that cookbook, people already know. Was the cover always red and white plaid?Jan Miller: No, it wasn't. In fact, the very first book that was done in 1930, was sort of a greenish and had had a black square on it. It was not very cookbook looking and it started as a premium for the magazine. So if you ordered a subscription of the magazine, then you got this wonderful little collection of recipes from the Better Homes and Gardens Tasting Test Kitchen. Suzy Chase: Was it a pamphlet? Or was it a regular size?Jan Miller: They did do a quick little bind up of just a few recipes that was a pamphlet that you could get for like 10 cents, and then it did grow. I think they had great response from that, so the very first book that they did was, like I said in 1930, and it was a ring bound right away and it was a full size book. And it's interesting, I love the editor's letter from that first book because she's really talking to the woman of the home, I mean, she's saying "you are an efficient, home business woman", and so the reason that we created this book in this format is if you stand that book up on its spine and you see all the tabbed chapter openers, those little tabs, then that was like their filing cabinet. And so they encouraged women to punch holes in other recipes and to add to this book, and that was the reason, initially, for the ring bound.Suzy Chase: Oh! I thought it was so it would lay flat on your counter?Jan Miller: It absolutely did that as well and that was the other reason that women loved it, but it was two-fold, it really was. They wanted it to be very functional and, honestly, as the years went on and the book just gained in popularity, the magazine did start to have little perforated lines to indicate that you should cut your recipes out of your magazine and punch them and put them in your cookbook.Suzy Chase: I love the tab dividers. How come you got rid of those?Jan Miller: Well, this 17th edition really took an entirely right turn. I think what people maybe don't think about this book is every time we redo a new edition, we're trying to make sure that we're speaking to the home cook today. And it's a book that you receive, maybe when you have a life change or you're getting your first home, you're leaving the house, you know, just to get your own first apartment. There's a lot of times that this is definitely a gift purchase, and so, we know that oftentimes it's a younger cook who uses this book, so we do a lot of research and talking to young cooks of the day, as we're trying to update the edition. And I had so much feedback from some of the folks. We do informal and then we also do very formal research as well, so you get quantifiable research but I also love the gut and I love research that you get and I love just talking to other people as well. But they really wanted a book that felt like they could leave it on their counter, that would really line up nicely with all their other cookbooks on their shelf, and the format just started to take on a life of its own. They wanted this heavy book that felt a little bit more modern. And so that was the reason for going to the hardcover this year, as opposed to the ring binding.Suzy Chase: In the 17th edition, you've concentrated on what we're eating today. What are some of the modern trends that are included?Jan Miller: Oh my goodness. We really picked up on ... there's a lot of bowls. You know, [now that 00:04:46] we're eating so many things in a bowl. There's grain bowls, there's noodle bowls, there's a smoothie bowl. We've included some of the boards. My Instagram is so full of all the boards, food on a board, and so we did a few of those. I would say the section that probably got the most love and the most updating was our meatless section. I mean there's so many great things out there, not just plant-based, but some of the other alternatives for protein and so, that just got an overhaul and a refresh. What else? Oh, for the first time, we also included fermenting in this book. And so how to make kombucha and kimchi, and there's a really yummy fermented whole grain mustard in the book. Those are the biggies. I would say also more global flavors. All the big three: the Latin flavors, and Asian flavors and Italian flavors, those feel so assimilated into our regular eating. But more Middle Eastern flavors and some Moroccan, Indian influences now are starting to creep into the book, which is how it should be. We really have a greater demand for more interesting flavors, as we're eating out too, so people are wanting to definitely bring those into their home.Suzy Chase: This has been the go to cookbook for more than 80 years, and a crazy fact is that the one millionth copy of the New Cook Book was sold in 1938. That boggles my mind.Jan Miller: Isn't that amazing?Suzy Chase: That's crazy!Jan Miller: I mean, I think we're somewhere in the 37 to 38 million now. It started, like you said at the start of this podcast, it really has an emotional tie to it. Mothers love this, they write in the pages, they send it, they pass it on to their daughters. Or grandmothers to their daughters, on to their granddaughters. There's just so much love that is associated with the book, that it just kept it going. We get letters even from people that, if they've been in, I don't care if it's been the hurricanes or just a personal loss of the book, so many people want their edition replaced because there is that tie. So it's got a great story and a great history.Suzy Chase: One thing that I read was Better Homes and Gardens really pioneered exact measurements. None of the "little bit of this" or "little bit of that" or "bake until done". I love that one, "bake until done". Okay. Was this because housewives were fed up with vague measurements?Jan Miller: Yes. I think housewives ... once again, they were really trying to speak to the woman who was in charge of her house. I mean, this was part of her just being on top of things and so, yes, exact measurements were so important to help make sure that she didn't have any more, you know, fails. I will tell you though, still in the first edition, there is a lot of "bake until done", and there was a level of knowledge that the home cook just knew then. We can't say that now. We can't say-Suzy Chase: No. Uh uh.Jan Miller: You have to practically say: take it out of the oven, put it on the counter, take the lid off, take the temperature-Suzy Chase: Turn your timer off.Jan Miller: Yeah. There's so much now that we have to tell. But exact measurements, and they did speak to that in that first editor's letter too, saying you can follow directions for mixing and handling and time and temperature, and we will also give you all exact measurements. And that was part of the test kitchen that started that. It used to be called the Better Homes and Gardens Tasting Test Kitchen, and that drove a lot of that language in the book.Suzy Chase: Let's go over some highlights of the different eras.Jan Miller: Okay. [inaudible 00:09:03].Suzy Chase: What was the original publishing date of the very first cookbook?Jan Miller: 1930.Suzy Chase: And then first in the '40s, during the wartime era, there was rationing. How was this dealt with in the cookbook?Jan Miller: You know, it's interesting, as I can look through the collection of the books, you can see where they did different printings of the editions. Even, they would keep the guts of the book the same, but then they would add in certain things. And some of them were free little standing pamphlets that were tucked in. And so, you could see where they did things on victory gardens, at the end of the war, and some rationing pamphlets throughout. So, I would say, all of the recipes were always very efficient and used ingredients that were appropriate for the day, and so you see that reflected in just the general collection in the books back in that day. There's a lot of dates. There's a lot of nut breads in the dessert times. You can see there's a very practical nature about the meat recipes. Nothing fancy or over the top. And you start to then see some of that change as you get into the '50s. And what I loved about the '50s, we started to add grilling in 1950, because that started. The backyard barbecue. So it is fun to flip through all of the editions and see. It's definitely a reflection of what was happening in our homes.Suzy Chase: In fact, during the '50s, Better Homes and Gardens coined the term "tossed salad". I thought that was funny.Jan Miller: Yeah. Yeah. You know, it's funny, we talk about that and, I will be honest with you, I'm not sure we have had good luck going back to get the full story on the background of that. We see it in our pubs but I wish there was more detail there. And there just hasn't been. I wish I could find it.Suzy Chase: On to the '60s, where housewives started getting interested in foreign food and gourmet meals. Also, the cook at the table phase and fondue were two biggies.Jan Miller: Oh my gosh.Suzy Chase: Describe the at the table phase.Jan Miller: At the table, that was a big deal. That's the thing that I love about this at the table phase, it's reflected in the pages of some of those cookbooks and the tables are so done, you know with the different serving pieces. Fondue, you know what you're expecting, with the forks and the trays of the things to dip and everybody's around the table. But, I'm trying to think of what examples of the some of the food, but it just is amazing at the level of serving pieces. And the themes that we started to see, I think that's when some of that became very prominent in our "entertaining". You saw tropical themes, you saw Spanish themes. It's very fun and some of the photos, I feel like, look like illustrations from that time period and I just love them.Suzy Chase: I think of Doris Day when I think of that time.Jan Miller: Love that, me too.Suzy Chase: I love her.Jan Miller: Me too.Suzy Chase: So, in the '70s, women started going to work because of inflation, so the cookbook introduced microwave meals. Talk a little bit about that.Jan Miller: Yeah. Well, that was the big deal. That appliance was huge and so women wanted to know how to use it. And I think, when microwaves came into our world, they just thought that we were going to use that as our meal prep for the entire meal, and so they needed more guidance on how to not ruin a good piece of meat if you were going to do it in the microwave. So the testing in our test kitchen really was pretty extensive then, in that you had to have a variety of microwaves, a variety that had different watt levels so that you could give your home cook time ranges depending on what the wattage of their microwave was. And so baking was a big deal. There were so many things that came out to help people try to brown their baked goods in the microwave, so there was a lot of testing around that. Just a lot of guidance was required because there's good reason why now we just use our microwaves to pop popcorn and boil water and maybe bake a baked potato -Suzy Chase: Totally!Jan Miller: Because it just was not the best food. And again, so much help needed to navigate that. And we did whole cookbooks on that as well, so yes, certainly it was part of the New Cook Book, yeah.Suzy Chase: I remember in the '70s, when my mom divorced my dad, finally, and my dad had this bachelor pad and he had this brand new white microwave and I was mesmerized by it. And he was like, "Suzy, how do I work this?" I was like, "I don't know." We didn't even know how to work it. Ah, the good old days.Jan Miller: But, it was the rage and everyone had one.Suzy Chase: It was. So onto the '80s, there was increased interest in low fat meals and nutrition information was added. And also, my favorite, table setting information was dropped. How come?Jan Miller: Oh my gosh. You know what? You'll be happy to know that that was added back in not long after that.Suzy Chase: Oh good.Jan Miller: And we did include it in the new edition too because so many people want to know how to set their table. It's important.Suzy Chase: It is. It is.Jan Miller: The '80s were ... we definitely felt like we needed to look at our cholesterol and our sodium and fat. You know, fat was the big, bad nutrient. So people wanted to know what was in their food, and I would say the recipes weren't severely restricting of those nutrients, but as time went on, they got more so. I would say in our ... Oh my gosh. By 1996, that edition was very healthful and there was a section on health, and the recipes were ... Oh my gosh, well, I worked on the 12th edition as a very young editor here at Better Homes and Gardens, and so that was the edition that followed right after that '96 edition. And I remember us all sitting around taste panel saying, oh my gosh, we've got to put the flavor back in some of these recipes. Where is the butter? Where is the salt? Where is the pepper? We're going to be okay here, we've got to do something. And so, I would say that was the mark of just sort of walking away from that a little bit, but not entirely because to eat a healthful meal, makes everyone feel good. You know, moms feel good about putting wholesome nutritional food on the table and there's so many ways to accomplish that, and so I think, through the years, even from that point, when I kid about adding more flavor, we try to be very conscious about good, wholesome food and know that there are times that we want to splurge too and so there's certainly a lot of splurge recipes in the book as well.Suzy Chase: So the '90s, you added preparation times to keep up with the fast-paced lifestyle. How did you figure out you needed to add that?Jan Miller: You know, it's funny, we also added numbered steps for recipes. You just don't think about those things until you start to compare. But I think we just knew, and Meredith, we've always done a lot of research and known ... we've had a lot of conversations with our readers over the years and that just became so important to them. There was only so much time that they felt like they wanted to spend in their kitchen on a weekday, especially as both parents were working. And it got to the point where we knew that that's sort of how they started to filter some of their recipes of what they were willing to cook through the week. And so it needed to be included and it needed to be at the top of the recipe so that they could see it and use it as a "Mmm, I'm not going to do that one tonight, but maybe that's a weekend recipe."Suzy Chase: Now, for the first time, the 17th edition has a photo with every recipe and helpful guidance. Talk a little bit about that.Jan Miller: Think about how our world has changed, just in terms of how we look at recipes. There's so much. We, admittedly, do a lot online. Instagram is such a visual social media outlet. But we knew that the formatting from the past years, home cooks when they had more skill, as well, they didn't necessarily need a photo of a finished food and they certainly didn't need as much step-by-step photography and so, as the years have gone on, we just know that step-by-step photography was needed in places where you just needed an extra helping hand. And so, there are so many more how to images that have language about how to work through that step if it's really a key step. We tried not to put things in that were how to that just were how to images to fill a page because we wanted people to see what they really needed to see, when they needed to see it. But we did commit to a finished food image with every recipe, and that is no easy task in this book.Suzy Chase: I can't imagine. How long did it take to put this book together with all of that?Jan Miller: It really is a year of solid work. And I know that our edit team spent probably more days down in our studio than they did at their desks, so it was a process. But, you know, it's an awesome process because it's another chance to look at the recipe, because we test it up in our test kitchen and then the editors that are working on the project, they also are down on the photo shoot too, and so it's kind of fun to see, to get the reviews even from the studio staff, because we all tasted it, tasted things at the taste panel, we knew some of the things that we loved that were some favorites and it's good to hear all the love come back upstairs too, when they're eating. Because we prepare the food like it is written for camera. We do some things like maybe take back the amount of sauce, so you can see through, so that you see ingredients very well, but for the most part, our food stylists are preparing the food according to the recipe.Suzy Chase: So you work out of an incredible test kitchen in Des Moines, Iowa. Give us a little background on the test kitchen, or as they used to call it the Taste Testing Kitchen.Jan Miller: Yes, well that really has evolved as well. But I believe that we are the first test kitchen of this level and the length of longevity, I would say maybe we are the longest living test kitchen. But that started as just a way to give another stamp of endorsement. I think women, again, were needing a little bit more guidance and they wanted to make sure that they knew that they could trust a recipe. It's funny, some of the first images from our test kitchen were illustrated. I mean, back in 1926, I think, the first images that they put in the printed magazine, to show off the test kitchen, they were illustrated and it was just a small little crew of maybe three to four home economists, but they worked so hard, those women. Our Meredith Campus here in Des Moines, there's two buildings and the older building originally housed the test kitchen. And they would talk about how some of the executives would smell what was happening down in the test kitchen and take a wander down their way. There's so many wonderful little stories. But it has, of course, evolved and grown and now there's eight kitchens for, I think we have six full-time home economists and they all test about five recipes a day. We have people who shop so that time isn't taken up by them being out and about shopping, and they can test more recipes. We have a multiple array of appliances that the home cook would have in their own home, so that we know that we're not testing on anything that's too high end or not going to be a similar experience to the home cook. It has to be that we're using appliances that they would use and brands of pretty much everything. And I love that we're in Des Moines, Iowa because I think even when we're testing recipes for ingredients, we're a good example of what you can find across the US, in terms of ingredients. So that kitchen is a key to our success here, definitely, and we couldn't do this book without them, for sure.Suzy Chase: If you're including classic recipes in cookbooks, do you still have to run through those in the test kitchen?Jan Miller: Yeah. We do. We do. Because it's funny how, our expectations maybe change of what that should be. So nothing is, I guess, assumed that it's going to be good enough for that new edition. There's times where we have put just a good old basic chocolate cake ... I mean, there was one day we had four chocolate cakes side by side, because I don't think you really sometimes know the nuances of the difference between a recipe until you taste them side by side, so we did quite a testing to make sure that we had the best chocolate cake. It was not painful to do, but it's just what makes the book relevant every year. I mean, the best pumpkin pie. We've sometimes messed with our chocolate chip cookie formula, even to help with longer storage. So there's things that I think every classic recipe is up for a scrutinization, every time we do a new edition.Suzy Chase: Have you seen on Etsy where people are patching and renovating their five ring binder Better Homes and Gardens Cook Book to make journals?Jan Miller: Oh my gosh, I haven't but now I want to.Suzy Chase: Oh my goodness! I went down the rabbit hole with that the other day on Pinterest. It's darling. It's so cute, you've got to look it up.Jan Miller: Oh my gosh, I will.Suzy Chase: Now to my segment called My Last Meal. What would you have for your last supper?Jan Miller: Oh my goodness. I think ... We did, this is going to sound crazy-Suzy Chase: No, it's not.Jan Miller: Maybe. It might. We did this incredible fattoush salad. Doesn't that sound nuts? It sounds nuts maybe. There's just something about the fresh and the ... Oh my god, I just loved that thing.Suzy Chase: Describe the fattoush salad.Jan Miller: Let me find it for you. Well, I think probably what gets me is ... well of course, there's a little pita bread in it, and so it's like a twist on a panzanella. But it's got a little pita bread in it and then the dressing is olive oil, lemon juice, and garlic, and we did include a little bit of sumac, which was really yummy because it kicked the lemon up a little bit. And it had torn romaine, and cucumbers, and radishes, and green onions, and then ricotta salata cheese. It was delicious. I don't know. I just love that. And then the herbs were mint and parsley, and I just love that mint parsley thing. I don't know what it is.Suzy Chase: That's perfect.Jan Miller: But that was delicious. And then I would end on a double chocolate cake, because if you ever ask me, I'm always an eat dessert first kind of person and I just could never turn down a great piece of moist chocolate cake. So, if that doesn't tell you you can trust the chocolate cake in this book, I don't know what does.Suzy Chase: Where can we find the Better Homes and Gardens cookbook on the web and on social media?Jan Miller: So if you just go to bhg.com and search red plaid, there is a link to purchase the cookbook. Otherwise, it's available anywhere ... this is our standard, anywhere quality books are sold, so you should find it on Amazon, at Barnes & Noble, at Costco and big box stores, and Walmart. I think everybody's carrying it this holiday.Suzy Chase: Who knew a cookbook born in the lean and difficult years of the Depression would become America's favorite cookbook. Thank you Jan for coming on Cookery by the Book podcast.Jan Miller: Thank you for having me. I so enjoyed the conversation.Outro: Follow Suzy Chase on Instagram at @cookerybythebook and subscribe at cookerybythebook.com or in Apple Podcasts. Thanks for listening to Cookery by the Book podcast. The only podcast devoted to cookbooks, since 2015.

My 2018 Cookbook Year in Review with Bonnie Benwick, deputy food editor and recipes editor of The Washington Post. (Photo credit Deb Lindsey for The Washington Post) Intro: Welcome to The Cookery By The Book Podcast with Suzy Chase. She's just a home cook in New York City sitting at her dining room table talking to cookbook authors.Bonnie Benwick: I'm Bonnie Benwick, deputy food editor and recipes editor of The Washington Post Food Section.Suzy Chase: So you're the deputy food editor and recipes editor of The Washington Post, where you've worked since 1989. How old were you when you discovered your love of cooking and cookbooks?Bonnie Benwick: I think cooking, definitely when I was about nine years old. My mom was a nurse and so she wouldn't be at home when I came home from school. There was an afternoon help to sort of, it was not quite a babysitter, not quite a maid type person, but just someone who was around because it made my parents feel better about that. But my mom would leave instructions or she would call me from the office and say, "Take this out of the freezer." She was a big freezer cook. Defrost vegetables, put them in a pot, do this, do that. I was kind of her prep cook from very early on. I remember when I was nine I also had my first experience with a pressure cooker, you know those scary kinds with the-Suzy Chase: Yes.Bonnie Benwick: Reports things landing on the ceiling, which never happened to me, by the way. But my father really liked tongue and that's kind of one of the scummier things to cook in a pressure cooker, I think, but I was all in. That was my job. Also made borscht for him. He came home almost daily to have lunch and borscht was his thing. So between that and whatever, I was totally ... I'm just in love with making things in the kitchen, creative and fun and you get to eat it. Cookbooks, I think I ... That's a little harder to pin down for me. My mom had an old settlement cookbook that we might talk about later that she got when she was married. I used to look through that a lot and ask her questions, but she wasn't really a cook by the book kind of a person. I had an aunt who devised her own recipes and everything that she made, she would label it with Aunt Sally's best blueberry muffins, Aunt Sally's best lemon pancakes. I just thought naturally, everything she made was the best. So that was kind of a segue to looking in books that had really good recipes. I guess I landed in this ... That's a scary number, 1989, isn't it? I came to The Washington Post part-time and then went full-time when my kids got a little older. I've been in the food section for almost half that time that I've been at the Post and that's really where I wanted to be. Luckily, I've just landed in this job where I get to look at all the cookbooks I want all the time and talk to the people who put them together, which is always kind of been a little thrill for me.Suzy Chase: In the first line of you December 11th piece in The Washington Post, you wrote, "To be honest, we compilers of Best Of lists are never quite sure about what you, dear readers, want most from the cookbook division." Could you take us through the process, like how many cookbooks do you start with usually and what's the criteria?Bonnie Benwick: Well as you know since you have a cookbook podcast, they tend to come out in publishing clusters during the year. There's a spring graduating class and there are some in the summer that have to do with summer cooking and grilling, but the fall is really, heading into September, that's really the big crush where people tend to remember books most, and give them as gifts, and book reviewers like myself will test out of them quite religiously because we get these advance copies, galley copies way ahead, months ahead of pub dates. So I try to remember the ones that come earlier in the year, but people tend to hold off and really wait. The big crush of them, like I said, is that fall time. I think I must look through several hundred books a year. I don't obviously get to write about all of them, but I can see a little bit about trends in publishing and what people were after. It wasn't hard to spot the dozens and dozens of instant pot titles this year.Suzy Chase: Oh yeah.Bonnie Benwick: So specific that it got down to six ingredients in 20 minutes in your so and so kind of instant pot. It was just like every ... And I think it's going to keep coming, by the way. But then the next sort of round, the books that I tend to stockpile on my desk, or under my desk, or in a special closet that we have. I'll put Post-It notes. I'm a Post-It notes person. I'll tag recipes that I'm interested in, and if a book has got a hefty number of them, I set it aside for a possible best of the year, and try recipes. You also probably wouldn't be surprised to learn that not all recipes in cookbooks work very well.Suzy Chase: Yep, exactly.Bonnie Benwick: Yep. For one reason or another, so we we just make sure that a book that I recommend to people I've been through and spot tested enough that I feel confident that they get good use out of it. I also tend to like a practical, tend to recommend a practical book, something that I think people will not just ... It's not really based on a trend or anything, but it's something that actually teaches them something, kind of a life skill like a bread book, for example, a bread baking book. They've just gotten much better describing things and giving you step by step photos and sort of eliminating a lot of the anxiety in that process, I think, for a lot of people, or trying to eliminate what seems like a hard time and hard work and this that and the other thing.Suzy Chase: I find I'm super interested in the story, if the cookbook comes with a story of a region or a culture.Bonnie Benwick: You mentioned that you like, your Nick Sharma's Season is your favorite of this year?Suzy Chase: Yeah.Bonnie Benwick: I think a lot of what his success was, he had this column in The Chronicle, but other than the beautiful brown hands photography that he did that had such depth to it, I think, it was not only the cuisine that he was cooking, but the story of his life, and what food means to him, and what goes into it when he's cooking. Don't you think?Suzy Chase: It was so heartfelt, and so real, and so honest. I think it's a story that we haven't heard before. That's what got me.Bonnie Benwick: Yes. It seems this year there were more voices. I went for ... I always try to have a more inclusive list in my list of the year, Best of the Year lists tend to be longer than everybody else's. I know I was kind of complaining about, how could I narrow it down, but it seemed to be echoed in several other end of the year lists that I've seen so far. It's like they're all, cookbooks are just getting better. It's not necessarily that they're getting edited better, but we're just hearing from more voices and there are more cuisines out there that are more accessible to people because of the way we shop, or available things online, or that we're all so interested in. There are more people who are reading cookbooks for the stories they tell, not just for recipes that they give you.Suzy Chase: Can you describe the overall quality of cookbooks released this year?Bonnie Benwick: I was pretty impressed. Even the instant pot books, they went after trying to show you specifically what I think is the cuisines that call for a lot of long, slow cooking, Mexican, Indian, even French, all the braises that happen in French cooking, just translate really well to the instant pot. You have to know what buttons to push and how long to do certain steps. The fact that you can sautee chicken before you stew it for minutes instead of hours, that kind of thing. I thought that was pretty good and there's also those books like the Japan book that I recommended. It was just to me a really beautiful attempt at picking and choosing Japanese recipes that are not intimidating, that don't call for a lot of ingredients, that don't have you making your own dashi every five minutes, although there is some of that. But I just thought it was a beautiful attempt at, and this has nothing to do with appropriation culturally. But the author, Nancy Hachisu lived there long enough that she was able to study the cuisine and cook with different Japanese cooks and chefs. So I felt that she had that western sensibility to translate and explain those recipes and choose the ones that she thought would appeal to people like me. So if you've been to Japan, if you're in love with the culture, if you like that way of eating, I thought it was a really nice entrée. Plus, it's just a beautiful book.Suzy Chase: Yeah. I find that all Phaidon books are beautiful, like coffee table books. It's interesting to hear how that cookbook rose to the occasion for you because sometimes I feel like they aren't really that practical, that they're more pretty to look at.Bonnie Benwick: Yeah, definitely. They care about the packaging of the thing, and usually there's some, I wouldn't call it a marketing device, but there's something about the way that they present the material and there's always so many recipes in every Phaidon book, right? There are like-Suzy Chase: A million, yeah.Bonnie Benwick: Yeah, and that you can't really, unless it comes with one of those little ribbons, how are you going to keep that open?Suzy Chase: Well, some of them come with two ribbons.Bonnie Benwick: That's true, I remember Spanish Foods or something from years ago. Yeah, but again, it's not like I've cooked out of a lot of them. So this was a bit of a surprise to me. They always look really pretty, but unless I'm totally wrong about this, it seems like those are kind of giftable. Is that a word? That's not a word.Suzy Chase: Yeah, I think it is a word.Bonnie Benwick: They're good for gifts. It's a book that you present to somebody else. I'm not sure that I've ever seen one that someone has just demolished by cooking through it and breaking the spine and doing something like that. So coffee table sounds about right.Suzy Chase: Cookbook sales soared 25% this year. Does that surprise you at all?Bonnie Benwick: You know, my editor Joe Union and Cathy Barrow, who is the author of Pie Squared, was also on my list and she's a columnist for us and a friend of mine. Full disclosure, she lives in DC. We're talking about this recently and I think that number might be a little skewed by the overall sales, but the book that's really crushed everybody else, and I'm talking Ottolenghi, and Ina Garten, and Dory Greenspan, and all the people that you think sell really well, 10 times over their heads, five times over their heads is the Joanna Gaines Magnolia Table.Suzy Chase: Really?Bonnie Benwick: Have you looked through that?Suzy Chase: Yeah. I've just flipped through it. Wow.Bonnie Benwick: Well, it's almost like food is an afterthought to this empire that she and her husband and their multiple children have built. It's that lifestyle branding, I think, that maybe she took a page from Gwenyth Paltrow or something, but it really seemed to click in. She has far outstripped Pioneer Woman, a distant second she is. But I think Joanna Gaines, I think for just fall numbers for her, I heard something like she had sold a million copies.Suzy Chase: Wow.Bonnie Benwick: That's just in September. Yeah.Suzy Chase: People love her.Bonnie Benwick: That's crazy.Suzy Chase: They make pilgrimages to that darn place in Waco that they have.Bonnie Benwick: Yeah, I think she made it a whole, revitalized the industry, and more power to her. I just don't know really where her recipes come from. I haven't researched it enough and I haven't cooked out of the book, although it's on my desk at work. I feel like I need to give it a shot because people are buying it for some reason, right? That alone I think has skewed the overall numbers. If you look at Publisher's Weekly stats, it tends to be not that much different from last year if you take her off the top.Suzy Chase: In the same vein, it's no shocker that I'm not a fan of celebrity cookbooks, so tell me about Cravings: Hungry For More, Chrissy Teigen's latest cookbook. That was on your list too.Bonnie Benwick: Yeah. The thing about her is I think she's funny. I do believe that she likes being in the kitchen, but the thing that she was really smart about is she got a very smart recipe developer-Suzy Chase: Adeena Sussman, yep.Bonnie Benwick: Absolutely. Don't we love her? We love her.Suzy Chase: We love her.Bonnie Benwick: Right. So you know the recipes are gonna be okay and it looks like and sounds like, by all accounts, they have a really good time when they're in the kitchen together. Plus, she's kind of, I'm a little bit of an evangelist in that if Chrissy Teigen has made it easier for some people to do more cooking or to see that there's a simple joy in it, then I can go there. She even included, I came across one recipe in her book that she said, the head notes really are entertaining, as she is, that she said something like, "Yep, this recipe was in the last book. It's so good we put it in here again. Sue me." It was just a whimsical thing. She can do it. She's a super celebrity star, mom, whatever. I don't know, it just kind of tickled me.Suzy Chase: I went to the book launch that she did with Twitter here in New York City. It was packed. The line was out the door and people were just excited about her food, about listening to her talk. She has a whole thing like Joanna Gaines going on too.Bonnie Benwick: Yeah. Does she have her own line of lamps, and sheets, and towels, and stuff like that though? I don't know if she's gonna do that.Suzy Chase: I think she has her own line of pots and pans at Target.Bonnie Benwick: Well, yeah.Suzy Chase: So there you go.Bonnie Benwick: We're just envious. We want our own line of pots and pans too.Suzy Chase: We're just bitter.Bonnie Benwick: Like I said, I'm happy for her and at least in celebrity cookbooks for sure, you're gonna come across 25 pictures of them in the pages of the cookbook? But hers are obviously staged and they're funny. Plus, she's kind of beautiful so it's something for everybody to look at.Suzy Chase: So onto Nigella, it's her 12th cookbook. What was special about this one, At My Table?Bonnie Benwick: Up front, I have to disclose I'm a total anglophile. Usually during the year, I troll BBC food, I read the columnists, I'm in love with Diana Henry. Ever since Nigella's first book, it seems like I've been following her. I think when the first one came out, the domestic goddess one, I was working in the commentary section, the outlook section of the Post, and it just so happened one of the editors had gone to Oxford with her and was a roommate with her for a time. So she told me this story about how Nigella used to throw these dinner parties all the time when she was in college. It seemed authentic. It seemed like her love of food and the fact that she was this homegrown cook, not a chef, was doing her own thing. She's got such a love of ... She's such a good writer. I love the way that she plucks words out of the air, that she'll call something squidgy and she makes it sound like a million bucks. She does have kind of an economy of language when she's writing recipes and head notes, but they tend to conjure these images that you get. I just like that she's keeping on, keeping on. It seems when a new book of hers comes out, and they haven't all been fabulous. I wasn't a huge fan of Nigellissima, whatever, her take on Italian food and stuff, but I just appreciate that she's still around and still doing her thing so well.Suzy Chase: I used to love that show.Bonnie Benwick: Do you like her?Suzy Chase: Yeah, I loved her show. Remember that show?Bonnie Benwick: Oh yeah.Suzy Chase: What was it called? Something ... I don't know. But she was a lot curvier.Bonnie Benwick: Yeah, she was in the kitchen. Yes, and she-Suzy Chase: And she loved to eat.Bonnie Benwick: But she's also had this ... Yes, that sort of late night thing in the fridge was just genius, right? Who else was doing that?Suzy Chase: We all do that, yep. I was so excited to see seven of the cookbooks on your list were featured on my podcast this year, which is super exciting.Bonnie Benwick: Don't we have good taste?Suzy Chase: Look at us. What about Secrets of the Southern Table by Virginia Willis? Talk a little bit about that.Bonnie Benwick: Have you ever met or been in her presence?Suzy Chase: She was on my podcast.Bonnie Benwick: That's great. How long ago?Suzy Chase: She kicked off season four in September.Bonnie Benwick: That's really great. I totally admire her. I've known her for a long time. She has these kind of bona fides that I really admire. She's a trained chef, she did the classic French training thing, but she also very early on got into the business of making it accessible for people through television. She worked at Martha Stewart, she worked at the elbow of Natalie Dupree. She learned how to present food to people in a way that I think is not chef-y even though she's a very good chef. She understands how real folks cook and in this book, she was explaining origins of southern food in a way and did a lot of research and traveling around for it that I'm sure she told you about. One story that I was particularly taken with was this almond pudding that you make very simply with almond milk and gelatin. It's a southern thing, but it was actually Chinese. She explained how the Chinese people came to the south, and how they learned to cook, and how their tradition sort of got melded into southern culture, which I really hadn't read much about. So I appreciate the fact that she did the homework and is passing along information like that. For me it enriches, like you said, it enriches the story of a cookbook, don't you think?Suzy Chase: I learned so much from that cookbook. I think she needs to do a companion PBS series just on what she learned traveling around in the south, the history of food in the south.Bonnie Benwick: That would be great. She's really great on television. Plus, if you talk to her for three minutes, I end up sort of saying, "Well, hey," you know.Suzy Chase: Hey, y'all.Bonnie Benwick: Picking up her lovely Georgia accent. Yeah, she's just great. Plus, years and years ago she did a Thanksgiving menu for us that included her mom's pecan pie. Joe and I think it's the best one. It holds up year after year. It's the best recipe we've ever made. The ratio of goo to nuts is perfect and also, this blackberry cobbler, which is kind of genius, that she does in a skillet, very easy. Pour in the batter, pour in the fruit. It's kind of a perfect recipe. I think it got included in the Genius Desserts book by Kristen Miglore this year.Suzy Chase: I'm gonna have to look up that pecan pie recipe because I always find that there's more goo than pecans and it always makes me mad.Bonnie Benwick: Exactly, but this is, I'm telling you, this is the way to go.Suzy Chase: I love Jessie Sheehan and that darling cookbook, The Vintage Baker. With all of the baking books on the market, why this one?Bonnie Benwick: I just thought it was sweet. She doesn't overreach. I like the fact that it wasn't 800 recipes. Again, I like where she's been baking and how she learned it. But in this one, you're tricked a little bit. It's vintage baker but she's applying modern methods and tweaking very traditional recipes in a way that I think makes them, reintroduces them to us. So I appreciated that. I just think she has a nice feel for things. She doesn't make things too fussy, don't you think?Suzy Chase: And yeah, she is modern. You feel like you're gonna be flipping through grandma's baking book with her refrigerator cakes, but it's not. It's so modern. I think she's onto something.Bonnie Benwick: I tend to lard this end of the year list with a lot of baking books. Could you tell? I do. I like all forms of cooking and baking in the kitchen, but really, baking is kind of my jam. So when they come out in full force, all the cookie books and the ... There were fewer cake books this year, I noticed. I thought that was kind of interesting.Suzy Chase: What is one cookbook trend or type of food you'd like to forget in 2018?Bonnie Benwick: I'm gonna get in trouble for saying this. Cauliflower.Suzy Chase: Thank you.Bonnie Benwick: I've never liked it and just this year it turned into flower, and rice, and microwavable cup things where normally they would have some starch, they used cauliflower instead, which must smell so horrible to me, from the microwave. I can't even tell you. They made cheese crackers out of it, like fake cheese crackers out of it.Suzy Chase: Those are awful.Bonnie Benwick: And even ice cream. Have you had those?Suzy Chase: Yeah, they sell them at Trader Joe's. They're awful.Bonnie Benwick: Please. I really just would like that to go away.Suzy Chase: What about kale?Bonnie Benwick: Kale doesn't bother me. It got overworked a little bit, but I think it's settled back down into a happy place where people just aren't writing about it, but I think they're still using it. I like a good massaged kale salad. I like the way that it's a rich green. I like the way that it's a hearty green that will hold up in a soup. I like kale better than chard, I think. So for those Italian wedding meatball soups and things, I started using kale in it and I like it.Suzy Chase: Well, okay.Bonnie Benwick: I'm sorry.Suzy Chase: You know who Mimi Sheraton is?Bonnie Benwick: Oh yeah.Suzy Chase: She hates kale. Hate, hate, hates it.Bonnie Benwick: She hates maple syrup.Suzy Chase: She hates everything. I love her.Bonnie Benwick: She's funny when she hates it.Suzy Chase: Yeah.Bonnie Benwick: She actually wrote this essay for us on why she hates the taste of maple. It gets overused this time of year. You should look it up. It's very funny. She gets so ... Talk about click bait. Everybody was just, what are you talking about? Now every time we use maple in a thing we're like, "Sorry, Mimi."Suzy Chase: What is one trend you see on the horizon for 2019?Bonnie Benwick: Probably already half trended out. Fried foods maybe? People are gonna rediscover them based on ... The re-tweeted food media seems to have picked up on the air fryer and they're all over it. They think that by spraying their food with cooking oil spray and basically putting them in a convection oven, which is pretty much something you can do in a convection oven, I think, is going to turn the tide. So we'll have fried zucchini and sweet potato fries.Suzy Chase: Fried cauliflower.Bonnie Benwick: Sure, all the time.Suzy Chase: There you go.Bonnie Benwick: At home. For me, it's not ... I think frying foods in general is something that people avoid maybe for the wrong reasons. They say they don't want a lot of overused oil, but I have this theory that in the vast middle of America, take away the coast, but I think people know how to fry. I think they reuse the oil and they strain it, reuse it. I think once you get a feel for it, it's not like it's in there soaking up buckets and buckets of oil. It's in, it's out. You have to learn how to do it, right? Again, it's the sort of thing where I think if you know how to do it, you're not gonna buy an air fryer. If you, all the times that you maybe go out and you're guiltily ordering the fried mozzarella sticks or something, it's just funny to me that it's opened up this world of possibilities where there was a world of possibilities already there. But I could be totally wrong about this too.Suzy Chase: We'll see. What cookbook is sitting on your bedside table right now?Bonnie Benwick: The one that's on the top of the list is not a new book, it's an old book. It's a 2003 book called Cooking 1-2-3 by Rozanne Gold. Do you know it?Suzy Chase: No.Bonnie Benwick: It's like a game-changing book. She gloms on very early to this, it doesn't take a lot of ingredients, and if you want to get dinner on the table, this is how you do it. So the one, two, three is a minimal amount of ingredients, but it's just also very easy steps. I tend to have it on my bedside every now and then when I'm looking for inspiration for my Dinner In Minutes column, which is quick weeknight meals. Usually, there's something in there that I can start tweaking or playing off of. You should look it up. She's very good in a very simple way. She's one of those people that might be under the radar for people who aren't on the east coast, but I have a lot of respect for her and what she's done. She's done several cookbooks, nothing recent. I don't know if she does that anymore, but she's also I think a driving force behind the cookbook section that was donated or created or something for New York Public Library. I'm getting that wrong, for New York University.Suzy Chase: Oh yes. I've been to that.Bonnie Benwick: I think it's called the spine collection or something. Have you? Yeah.Suzy Chase: The Fales Library?Bonnie Benwick: Fales, that's it. Suzy Chase: Yeah. It's incredible.Bonnie Benwick: Then let's see, something that I have current on here is a galley for Solo, which was on my list. Was that on your list, by Anita Lo?Suzy Chase: No, but I'm dying to talk to her.Bonnie Benwick: Yeah, I think she'd be a really good interview. I remember when she appeared on top chef she was someone you wanted to listen to. Every couple of years, people remember that people aren't cooking for groups of 12. They come out with a cooking for one book. Years and years ago, I think just after Joe had come to the food section, we came up with the idea of a cooking for one column and he did for several years. We started off with getting different cooking for one constituencies to author it, like somebody who runs and eats food for fuel, basically. Obviously someone who was a widower who hadn't been cooking and then just had to start it up and give her her own life. Then Joe sort of glommed onto it and made it things that he likes to cook. It was very popular. What Anita has done in the Solo book is first of all say it's not all about her being by herself because she is in a relationship, happens to be, but even if you're living with other people, every once in a while you cook by yourself and these are empowering recipes that she'll give you that you can treat yourself well without making a whole big deal out of it.Suzy Chase: I think she lives in my neighborhood.Bonnie Benwick: Well, lucky you. You should definitely get together with her.Suzy Chase: She had a restaurant a couple streets over. I cannot think of the name right now, but it closed and everyone was so sad.Bonnie Benwick: Yeah. Was it Annisa?Suzy Chase: Yes.Bonnie Benwick: Anyway, sure. Her restaurant closed and everybody is sort of waiting to see what she's gonna do now.Suzy Chase: What is your favorite vintage out of print cookbook?Bonnie Benwick: Probably that settlement one that I mentioned, just for sentimental reasons. The 1949 edition, again, was when my mom got married. That was the year my parents married. I downsized about six months ago and I had so many cookbooks that at some point, I just thought if it's in a box and I haven't looked at it in such a long time, I'm not even gonna open the box. I donated about 12 boxes to a local DC organization that teaches cooking skills and also provides food for the city through city support residents, and I gave it away. I don't have it.Suzy Chase: Oh no.Bonnie Benwick: When I opened up the books that I took with me to my apartment, it's gone. I feel bad about that, but she had written notes in the margins. I think I would just like it back in my life for comfort. I can see ... I've gone online before and looked for this edition, and it's hundreds of dollars through somebody who understands how sentimental somebody can be about it. It's really very solidly about the memories and not so much about everything that we made out of it.Suzy Chase: It's interesting. I was just talking with Jan Miller, executive editor of Better Homes & Gardens Cookbook yesterday, and so many people feel the same way about their really old Better Homes & Gardens Cookbook. It's like an old friend.Bonnie Benwick: Yeah. Did the old ones used to have that red and white gingham thing on the cover?Suzy Chase: Yeah, and the tabs.Bonnie Benwick: Tabs, yes.Suzy Chase: Yes.Bonnie Benwick: Yeah.Suzy Chase: Aw.Bonnie Benwick: There were also those, there were a series of, I think it was by Workman, those 365 Days of Chicken or something else books. I don't know if they're really out of print or not, but they were the same size and they came out in the same era that The Silver Palate came out in. It's the paperback book but it's kind of longer size. That 365 Days of Chicken might have been in the same format as Better Homes & Gardens where it had a hard cover and you could open up the pages, but there were some pretty good simple chicken recipes in that book. I think I dipped in and out of that quite a lot. That's another one that I let go.Suzy Chase: I have an oddball question. Why aren't cookbooks critiqued? There are book critics but why aren't cookbooks critiqued?Bonnie Benwick: You know, I should start something, Suzy.Suzy Chase: You should. You're welcome.Bonnie Benwick: Kind of interesting. I think for one, if you're gonna critique it, you can sit down even with a big fat book and read it and then you're done, but with a cookbook, you really need to cook your way through it to critique it honestly, to assess its abilities, and then you have to weight it against other cookbooks and maybe some people just don't have the historical background of reading so many cookbooks and working with so many. I used to write regular reviews of cookbooks in the earlier days of the food section. Then we had other people writing them, and then we just stopped running them. Nobody said a peep. There wasn't one reader who wrote in and said, "What happened to those great cookbook reviews you used to have?"Suzy Chase: Oh really?Bonnie Benwick: No.Suzy Chase: Huh.Bonnie Benwick: When I went on social media and just asked for general feedback, not about us, but about in general, where did people read reviews, or how did they know what cookbooks to choose, overwhelmingly, they said they just read what's on Amazon. I just thought, well, who's writing those? You don't even know.Suzy Chase: Yeah. What pro is writing that?Bonnie Benwick: It's like the Yelp of cookbooks or something. It's like people find their names and they seem authentic, but it could be Russian trolls for all I know. I don't even understand why that's a good thing to go by. I think more than that, these days, people probably just gravitate toward bestsellers. Don't you?Suzy Chase: Definitely. Look at Joanna Gaines. On every episode this season, I've been asking cookbook authors what their last meal would be. So, what would you have for your last supper?Bonnie Benwick: It would be shrimp. I would have different kinds of shrimp. I like those pinky red ones from Maine that they can't seem to get out of the sea these days. I like glass shrimp, which I've had marinated a little bit as an appetizer. I like garlicky shrimp scampi type stuff, really low brow basic stuff. I like just caught gold shrimp that have been poached in a court bouillon and maybe I would just dip it aioli because it would be my last meal and I wouldn't care about anything that was happening to my insides. But I grew up in a kosher eating two sets of silverware kind of house. I think I must have been in high school or college the first time I really had shrimp. I just went out or went off the reservation and I've never looked back. I never get tired of it, I can't eat too much of it. It makes me sad when it goes into the oven and comes out an hour later and it's just dry and rubbery and horrible in a casserole or something. But I'll always give it a try. I like sucking heads out of shrimp. So there you go. I’d be full of shrimp.Suzy Chase: Where can we find you on the web and social media?Bonnie Benwick: I would love for everybody to come and chat with us online every Wednesday from noon to one EST at live.washingtonpost.com. We have an online chat called Free Range and we have a lot of faithful followers and a lot of lurkers who can just look at the questions and answers afterwards. It's a really fun hour. Typically if there's a guest who's written something, we'll have people on there. Had a whole lot of cookie experts on the week that our annual holiday cookies issue came out, and that was fun. People have questions and sometimes they start with, "This is a really dumb question but," and I'm like, "There's no dumb questions." It's all about being non-intimidating. I also have a Dinner in Minutes column. It's been doing a weekly quick meal column since, I don't know, maybe 11 years or so. That now appears in our vertical called Voraciously. I don't know if you have seen it, but it's about a year old and you can get it through Eat Voraciously or washingtonpost.com/food. That'll take you to another link that you can get in. It's basically about non-intimidating learning basic skills. It's brought in a whole new audience for us. I like [inaudible 00:38:57] my column I maybe even come up with a set pantry so that if you buy into the pantry and if you stock what I stock, then you'll never have to go shopping to make the recipe that I've given you for that week. So that seems to be good. On Twitter, it's just my name, first name and last name. On Instagram, I'm @bbenwick. I am not on Facebook. I got hacked a couple years ago and never went back on. Now it doesn't seem like a really good thing to do, does it? Although I think Facebook has Instagram too, but I don't share a whole heck of a lot of my personal life on Instagram, just mostly things I eat and make.Suzy Chase: This has been so much fun. Thanks, Bonnie, for coming on Cookery By The Book Podcast. Bonnie Benwick: Thank you. It’s been fun.Outro: Follow Suzy Chase on Instagram, @cookerybythebook, and subscribe over on cookerybythebook.com or in Apple podcasts. Thanks for listening to Cookery By The Book Podcast, the only podcast devoted to cookbooks since 2015.

Paul hosts a very exciting show this week with two VANDIT Worldwide Exclusives and new music from James Cottle, Jardin, Paul Miller, Madwave, Jan Miller and many more. Part 1Jardin - Without You [VANDIT Worldwide Exclusive]Jan Miller – Signs [Alter Ego]Sonic Element – Epiphany [Alter Ego]Miroslav Vrlik & Exouler – Immersion [Always Alive]Stuart McNiven – Shamayim [Redux]Casey Rasch - Whatever It Takes [VANDIT]Face to FaceMino Safy – Around the GardenPart 2Paul Miller – Dehesa De Luna [Trance All Stars]Philippe El Sisi and James Cottle - Theory of Ice [VANDIT]Madwave & Andre Visior – Remote Control [Digital Society]The Avains & Fisical Project – Genial [Extrema Global Music]Kiyoi & Eky & Dustin Husain – Pacific [Digital Society]Dave Leyrock - Beautiful Chaos [VANDIT Worldwide Exclusive]ReflectionsErnesto & Bastian - Dark Side of the Moon

The TCL Chinese Theater originally opened its doors in 1927, and the grand opening is known for hosting the most thrilling theater opening in motion picture history. The theater has always been one of Hollywood’s biggest attractions on the Walk of Fame, and thanks to a permanent projection mapping project dubbed “Hollywood Lights,” which launched on the theater’s 90th anniversary, the historic L.A. landmark is finding new audiences after nightfall. At sundown, four-minute shows begin in celebration of Hollywood's most iconic films and continue through the night every 20 minutes.  Christie Digital, a leader in delivering visual and audio experiences, was selected to develop this digital media project along with the TCL Chinese Theater. Jan Miller, Christie’s Senior Experience Designer, joins us to reveal the digital signage story behind “Hollywood Lights,” which won a Silver APEX Award this year at Digital Signage Expo. For more case study information about this incredible project, click here. Subscribe to our show on iTunes, Apple Podcast, and here on DigitalSignageConnection.com. Want to chat more about this episode? Join the conversation by connecting with us on social media.   Twitter, Instagram, and Facebook

John chats with Sheila Boyington, CEO of Learning Blade; Lori Langdon, a computer teacher at Springboro Intermediate School in Ohio; and Jan Miller, Dean of the College of Education and an assistant Professor at the University of West Alabama about STEM education in rural school districts. Boyington talks about how Learning Blade, which includes an online learning program whose platform focuses, in part, on supporting underrepresented students. The program includes various STEM topics, including robotics, chemistry and “missions” intertwined with potential STEM careers. Langdon discusses her work in technology for sixth graders, using the Learning Blade program, which integrates different academic areas, missions, and careers, with choices ranging from “concept cars” to specific entrepreneurial ventures. Miller notes that West Alabama will be launching an Ed.D. program in rural education and is currently implementing an initiative called Rethinking Rural Education, as a result of a grant it garnered. For more information on Learning Blade, http://learningblade.com.

About Jan:  Jan graduated from Iowa State University with a BS in Food & Nutrition/Dietetics. Jan’s early career was focused on clinical nutrition, working as a dietitian at Baylor University Medical Center in Dallas, Texas. In 1997, she moved back to her home state and back to her roots, so to speak, when she became the first nutrition specialist in the Better Homes and Gardens Test Kitchen. Jan transitioned to an editorial role in 2000 and is currently the Executive Editor for Better Homes and Gardens Special Interest Media, Food. Jan’s edit team creates food content for Better Homes and Gardens monthly magazine, publishes more than 30 newsstand publications annually and all of the Better Homes and Gardens cookbooks including The Better Homes and Gardens New Cook Book and The Better Homes and Gardens Complete Canning Guide. Jan lives in West Des Moines with her husband Drew, their daughter, Jordan, and a very fat cat who shares Jan’s love of frosting.   About eMeals: eMeals is America’s leading online meal planning solution. With 15 meal plan food styles, from Quick & Healthy and Vegan to Low Carb and Paleo, eMeals is the way that smart families do dinner. eMeals meal plans simplify the process for getting healthy and delicious meals on the table. eMeals provides simple-to-follow recipes and 1-click shopping lists. Subscribers can choose to either pick-up items on the shopping lists themselves or utilize the newly integrated grocery delivery option through AmazonFresh and Instacart or curbside pickup with Walmart Grocery or Kroger ClickList. Start your FREE 2-week trial today.

Join Paul van Dyk for a brilliant show this week featuring a VANDIT worldwide exclusive from Chris Metcalfe and new music from Rafael Osmo, Allen Watts, Jan Miller, Sue McLaren, Jordan Suckley and many more. Part 1Rafael Osmo - Euphoria [VANDIT]Steve Dekay – Radhe [WAO 138]Abstract Vision & Elite Electronic – Rise Again [Infrasonic]Allen Watts – Santa Monica [UCast - It's a Trap [Who's Afraid Of 138] Kaimo K & Sue McLaren – Call It What It Is [Amsterdam Trance]Face to FacePaul van Dyk & Alex M.O.R.P.H. - Breaking Dawn [VANDIT]Part 2Chris Metcalfe - Tumbleweed [VANDIT Worldwide Exclusive]Paul van Dyk & Jordan Suckley - The Code [VANDIT]Saint Sinners – Magnitudo [AERYS]Cracken - Revolution [Degenerate Records]Jan Miller – Stem [Macarize]Exostate – Without Warning (PARITY Remix) [Digital Society]Saad Ayub & Ronski Speed - Crazy Whispers [VANDIT]ReflectionsAurora – I Can Hear You Calling (En Motion Remix) [Additive]

I’ll bet that most of us did this when we started our businesses:  We decided to go into business for ourselves, thought up a name, and then said “I need a logo”.  Because money was tight, and our friends and family were supportive, someone volunteered to help make your logo because they had Photoshop or knew a little bit about graphic design.  Then, a year or two (or more) later, we realize that that logo doesn’t really have anything to do with who we are or what we represent as a business.  The fact is, there is a lot more that goes into branding your business then just putting a logo together.  In this week’s episode, we’re going to talk about the importance of branding, what goes into building your brand and how important it is to work with someone knowledgeable in branding or rebranding your company.  My guest is Jan Miller, owner of 21-13 Impact Graphics.  He is an award-winning graphic designer and has helped many businesses build (or rebuild) their brands from scratch.  Join us as we discuss branding and its importance for your business.

Rundown with Jan Miller, president of the Miller Student Loan Consulting, on student loan repayment options. Work for a government or non-profit organization? You may be eligible to have part of your student loans forgiven. Jan Miller, student loan consultant, explains the requirements and the necessary steps you need to take to qualify for the Public Service Loan Forgiveness (PSLF) Program. --- Send in a voice message: https://anchor.fm/winii/message

On this episode, student loan terminator Jan Miller joins Jim to discuss a wide variety of topics related to student loans. How to substantially reduce student loan payments and even qualify for student loan forgiveness. How to lock in your student loan interest rates, and even how to rehabilitate a loan that is in default. Practical ideas and solutions for anyone with a student loan debt (even co-signers). 

Student loan expert Jan Miller joins Jim for a powerful discussion of strategies for dealing with student loans. How to consolidate, refinance, and even how to get total forgiveness through a speical Obama program. What to do if your loan is in default, and can student loans be discharged in bankruptcy. 

Student loan expert Jan Miller joins Jim Paris Live. How to lower your student loan payments and even get complete forgiveness from paying them back. Student loan consolidation, student loan default, student loan rehabilitation, and how to use the income based repayment program.

Student loan expert Jan Miller joins Jim Paris for a discussion on student loan forgiveness, student loan refinancing, student loan consolidation, and resolving a student loan default. If you have a student loan you don't want to miss this episode. Numerous strategies on how to lower payments and much more.

This week on Mom Talk Radio, Dr. Jo Anne White, award winning author and certified professional coach, shares tips on bullying prevention. Spotlight on Moms features Rania Kfuri of FreeLikeBirdie.com. Board certified child and adolescent psychiatrist, Jodi Gold, MD, shares tips for screen-smart parenting. Dr. Shaelyn Pham, licensed psychologist and author of The Joy of Me, shares why it’s important for moms to put themselves first. Jan Miller, Executive Food Editor of Better Homes and Gardens, shares examples from the Better Homes and Gardens New Cook Book, 16th Edition.

This week on Mom Talk Radio, Erika Fore, Certified Health Coach and representative from Tandoor Chef, shares the history of National Pizza Month. Spotlight on Moms features Melissa Chapman of MarriedMySugarDaddy.com and TheStatenIslandFamily.com. CEO and Co-founder of Pixelberry Studios, Oliver Miao, shares how the new video game High School Story tackles teen issues. Dr. Kevin Leman, author of Have a Happy Family by Friday, internationally known psychologist, educator and speaker, shares tips on having a happier family. Jan Miller, Executive Food Editor of Better Homes and Gardens, shares examples from the Better Homes and Gardens New Cook Book, 16th Edition.

When you think back to the go-to cookbook you got as a wedding present or the one your mom always grabbed for dinner ideas, chances are you're thinking in checks. Yes, the familiar red and white checked cover of the BETTER HOMES AND GARDENS COOKBOOK has graced kitchens for more than 80 years. And, best of all, these folks are at it again The long awaited 16th edition is completely revised and updated, and on bookshelves now. Jan Miller, Executive Food Editor of Better Homes and Gardens, is joining us to share new recipes and updated classics that are sure to have your mouth watering in anticipation of a down-home tasty treat. So, if you love to eat, you'll want to be sure to tune in for this one!

http://www.christianmoney.com How to get student loan forgiveness by working for a non-profit for ten years. Income based repayment options and other strategies for lowering your student loan payment or even getting your student loan payment dropped to zero. How to rehabilitate a defaulted student loan, refinancing and debt consoldiation options, and more. Jim's guest is Jan Miller an expert in student loan management options. Jan's website is http://www.student-loan-consultant.com 

Student loan expert Jan Miller joins Jim Paris Live to discuss the dangers of student loan debt and strategies on how to pay back your loans quickly.  Included in this episode is a discussion on how to pay back, refinance, and even rehabilitate defaulted student loans.

April 2011 marked NSI’s 25th birthday! Who better to take a trip down memory lane with than Jan Miller - the brilliant, effervescent founding member of the National Screen Institute - Canada (NSI).