Podcast appearances and mentions of joy wilson

Now that football season is done we are back to our normal agenda. Chris joins us one more time, but this time to discuss John Avildsen's 1989 film starring Morgan Freeman as famed Eastside High School principal Joe Clark, Lean On Me.This episode was dedicated to the memory of our friend Joy Wilson who was an educator at Spelman College.We hope you enjoy it. Like, subscribe, and comment. Share with a friend. #theopentabspodcast

Could it be? Joy Wilson, who's delighted countless folks with her popular Joy the Baker blogs and cookbooks, joins guest host Jessie Sheehan to talk about the future of publishing. They also discuss “The Life-Changing Magic Of Baking,” a children's book Joy wrote with her father, her new life in Texas, and the sugar cookie recipe that went viral thanks to Taylor Swift. Thank you to Kerrygold and Meridian Printing for supporting Radio Cherry Bombe.For Jubilee 2025 Early Bird tickets, click here. Order the holiday issue of Cherry Bombe Magazine.Visit cherrybombe.com for subscriptions and show transcripts. More on Joy: Instagram, website, "The Life-Changing Magic of Baking" children's book, Joy The Baker magazineMore on Jessie: More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbookMore on Kerry: Instagram

In today's episode, we chat with Joy Wilson, the founder and chief sweet tooth behind the beloved blog, JoytheBaker.com.Since launching in 2008, Joy has grown her platform into a baking empire, amassing over half a million Instagram followers. Along the way, she's published cookbooks, served as editor-in-chief of the biannual Joy the Baker Magazine, and created the popular Camp Joy—an experience inspired by her viral backyard camping and cooking video series. Joy's work has been featured in Food52, New York Magazine, The Kitchn, Better Homes & Gardens, and Sunset Magazine, just to name a few. In this episode, we dive into Joy's love for classic baking techniques, how she manages the ever-growing Joy the Baker brand, and what it was like to co-author her latest children's cookbook, The Life-Changing Magic of Baking, with her father.

Food always seems to taste better when it is eaten outside, whether it is at a picnic, beach cookout or camping trip. No one knows that better than Joy Wilson, whose love of outdoor cooking inspired her viral backyard camping and cooking video series. In this episode she shares her best tips and ideas for making outdoor meals easier, tastier and more exciting.     Joy Wilson is well known from her blog Joy the Baker, where she shares her indulgent and comforting yet approachable recipes, inspiring home cooks of all ages to try new things. Joy is a three-time cookbook author, editor-in-chief of the bi-annual Joy the Baker Magazine, and editor-in-chief of Camp Joy, a zine inspired by Joy's viral backyard camping and cooking video series.See omnystudio.com/listener for privacy information.

“I'm always just working from my gut,” says Joy Wilson, self-taught home cook and baker who has been sharing comforting and approachable recipes on her popular and award-winning blog Joy the Baker since 2008. Since then she has become editor-in-chief of Joy the Baker biannual magazine, written three cookbooks, created her own baking and breakfast mix product line with William Sonoma, and even collaborated with Delicacies jewelry on a culinary themed capsule collection of necklaces and earrings. Saveur Magazine named Joy the Baker Best Baking Blog and the London Times named it a Top 50 food blog. She has appeared in New York Magazine, Country Living, Better Homes and Gardens and on The Today Show. Joy inspires home cooks of all ages to try new things, and proves that baking isn't about the latest high-tech gadgets but following your sweet tooth into the kitchen and creating something beautiful. She is also the brains behind the popular Instagram account–her passion project–Drake on Cake. She can be found with a bag of cookies and a pound of butter in her purse. Top takeaways from today's episode:Stay true to your work but be flexible. The possibilities afforded by these new social media platforms is an exciting chance to be creative. Build quality content for people. This is the foundation of a strong business. Respect that community and stay true to what you offered them. Don't go for the quick buck. They'll feel it and it's icky.Quotes• “I really still focus on creating quality content for people. That's the base of everything.” (31:44-31:51 | Joy) • “Be consistent. If you're going to be on the internet and you have a thing to offer, be consistent about offering it to people.” (36:06-36:13 | Joy)• “Take time to connect with your community…they're the ones who will buy something from you if you ask them.” (36:25-37:15 | Joy) Connect with Joy Wilson a.k.a. Joy the Baker:Instagram | http://www.instagram.com/joythebakerTikTok | http://www.tiktok.com/@heyjoythebakerPlease don't forget to rate, comment, and subscribe to Dear FoundHer on Apple, Spotify, or wherever you listen to podcasts!You can now work with Lindsay 1:1 to build and monetize your community through the same method she used to grow and scale her business. Fill out the form here and set up a FREE 30-minute consultation.Make sure you sign up for Lindsay's newsletter and have all of the takeaways from every podcast episode sent straight to your inbox. PLUS, you'll get a tip every week to help you grow and scale your own business.Don't forget to follow Lindsay on Instagram: https://www.instagram.com/lindsaypinchukUse code FoundHer for 50% off your first month with both HiveCast and FiresidePodcast production and show notes provided by HiveCast.fm Hosted on Acast. See acast.com/privacy for more information.

Is birthday cake the world's most popular baked good? We think so, and today's guest fully endorses anything birthday cake related! Joy Wilson, aka Joy the Baker, one of the Internet's favorite bakers, joins host Jessie Sheehan to share her secrets for making the best birthday cakes around. The two chat about Joy's health food-focused parents, her stint decorating cakes at Ben & Jerry's, and her foray into blogging. They also do a deep dive into Joy's birthday cake process so you can learn why Joy doesn't use a cake tester, why a baking pan with tight corners is key, what form of vanilla rocks her world, and what frosting hack she picked up from her days as a bakery employee. She and Jessie also share how to elevate boxed cake mix. Click here for Joy's chocolate birthday cake recipe.Thank you to Le Creuset and California Prunes for supporting our show. She's My Cherry Pie is a production of The Cherry Bombe Podcast Network. Our podcast is recorded at CityVox Studio in Manhattan. For past episodes and transcripts, click here. Subscribe to our newsletter here.More on Joy: Instagram, Joy's website, Joy The Baker cookbook, Joy's Williams Sonoma baking mixes, Joy The Baker the magazine

A California girl now living in New Orleans, Joy Wilson, known more on the internet as Joy the Baker, never tires of the alchemy of baking at home. In 2008, Joy started a blog to share her indulgent, comforting, yet approachable recipes in her little corner of the internet, and the path since has been super sweet. She's a baking instructor, a three-time cookbook author, editor-in-chief of the Joy the Baker magazine, and she's been featured in numerous publications, including Food52, NYMag, TheKitchn, Better Homes and Gardens, and Country Living. Through it all, Joy proves baking is not about all the latest gadgets and high-tech gizmos, but about stepping into the kitchen with a monster sweet tooth, a curious attitude, and a willingness to practice coaxing something beautiful out of the oven.

Joy Wilson is well known for her daily dabbles in butter and sugar as her blogging alter ego, Joy the Baker. Today she shares her story about what it was like back in 2008 when she started and how her business has grown throughout the years.

The Trusted Travel Girl Valerie Joy Wilson discusses ways to pivot if rising costs are outpricing your vacation plans. 

Jennifer Jones Lee hosts the @TrustedTravelGirl Valerie Joy Wilson to talk about traveling in a post-pandemic world and how this Summer is shaping up to be a very busy one for travel! Valerie gives listeners some tips on how they can still enjoy a trip on a budget.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.RecipeMakes One 9-inch Cake For the puff pastry3 1/4 cups (413 grams) all-purpose flour1/2 cup (65 grams) whole wheat flour3/4 teaspoon sea salt2 tablespoons granulated sugar12 ounces (399 grams) unsalted cold butter, cubed1 cup cold water1 tablespoon apple cider vinegarFor the filling1 1/4 cups (160 grams) cup shelled pecan halves1/2 cup (100 grams) granulated sugar1/4 cup (34 grams) all-purpose flour1/4 teaspoon sea salt1 teaspoon fresh grated orange zest1 large egg1 large egg white, yolk reserved1/2 cup (113 grams) unsalted butter, softened1 large egg (to combine with yolk for egg wash)To make the pastry, in a large bowl whisk together the two flours, salt, and sugar. Add the cold butter all at once to the flour mixture and use your fingers to fluff and combine, coating all the butter.Use your fingers to break the butter down into the flour. Press the butter chunks between your thumb and index fingers into rough sheets of butter.Break all of the butter pieces down, creating pea size chunks of butter along with flattened sheets of butter. This usually takes me about 5 to 7 minutes. Work quickly as to not heat the butter with your hands too much.Make a well in the center of the flour and butter mixture. Stir together cold water and vinegar. Add 3/4 of the liquid to the flour. Mix the flour mixture towards the center, tossing together the wet and dry ingredients. Add more of the water mixture as necessary to create a moist but still fairly dry dough. Dump the dough out onto the counter and start to gently knead together into a thick rectangle. Add more water as necessary and you'll know you have enough liquid when there are no dry patches remaining.Wrap the dough in plastic wrap and chill for 1 hour.Once the dough is well chilled, remove it from the refrigerator and place on a well-floured counter. Roll the dough into a 1/2-inch thick rectangle roughly 6x16-inches wide and along.Position the rectangle long way from where you stand extending out long in front of you. Fold the bottom third of the dough up towards the center. Fold the top third of the dough down over the first fold. This is a letter fold we'll repeat.Rotate the dough a quarter turn clockwise so the ends of the folds are facing towards you and away from you. Roll the dough out long into a 1/2-inch thick rectangle again so that it extends long out in front of you. Fold into the letter fold once again. Rotate and roll and fold once again.Complete 4 roll and fold laminations. You may need to return the dough to the refrigerator to rechill the butter in the middle of working. Cold butter is best.After the 4th fold, divide the dough in two. Wrap the dough in plastic wrap and refrigerate for at least 2 hours or overnight.While the pastry rests, make the pecan filling.To make the filling, in the bowl of a food processor fitted with the blade attachment pulse the pecan flour, sugar, flour, salt, and zest to combine. Add the egg and white and pulse to combine. Scrape down the bottom and sides of the bowl.With the mixer running on low, add the softened butter, a tablespoon at a time. The butter will emulsify as it's added to the nut mixture, thicken and become really luscious. Scrape the filling into a container, cover and store in the refrigerator until it's time to fill the cake.In a small bowl whisk together reserved egg yolk and egg for egg wash.Remove the chilled puff pastry from the refrigerator. Very lightly dust the counter with flour and roll puff pastry into a rectangle between roughly 1/4-1/2 inch in thickness. You'll want the dough thicker than 1/4-inch but no thicker than 1/2-inch in thickness.Next, we'll cut our dough rounds. Place a round 8 or 9-inch cake pan, top side down, over half of the dough leaving enough dough to the side to cut a second round. Use a small pairing knife to trace around the cake pan, cutting a round. Trace and cut a second round on the other half of the dough. Gather the excess dough, wrap and refrigerate.Place one dough round on a rimmed baking sheet lined with parchment paper. Lightly brush dough with egg wash.Remove filling from the refrigerator and spread over the egg wash brushed dough. Leave 1-inch border around the edges of the dough.Top with the second dough round, pressing from the center evenly out towards the edges, pressing out any air bubbles.Press the edges well to seal the pecan filling into the center of the dough. Use a small dowel or knife to create a single vent hole in the center of the cake, piercing through the top layer of dough into the filling.Lightly brush the top of the cake with egg wash.Use a small knife to trace a design across the top of the cake. This will show through the egg wash as it bakes and help the dough grow as it puffs. Use your fingers or the back of a knife to crimp the edges of the dough.Allow the cake to rest in the refrigerator while the oven preheats. Place a rack in the upper third of the oven and preheat oven to 400 degrees F. Bake for 25-30 minutes until puffed and golden brown.Allow to cool to room temperature before slicing and enjoying. Store any leftovers wrapped at room temperature for up to 3 days.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Hosted by David and Nycci Nellis. On today's show: • The fabulous Ruth Gresser, chef/owner of Pizzeria Paradiso, and the equally fabulous Diane Gross, co-owner of Cork Wine Bar & Market, are teamed up at Cork Spring Valley – great pizzas, great potables; • They call her Joy The Baker She's Joy Wilson, who got her start with an award-winning baking blog and just published the second issue of the Joy the Baker magazine on November 1. Having won accolades from Saveur (for best baking blog) and being named one of the top 50 food blogs by The London Times of London, Joy clearly knows baking, breakfast mixes, publishing and lots more; • Carrie Morey founded her handmade- biscuit business in 2005 with the goal of making her mom's tender, buttery, made-by-hand biscuits accessible across the US. She succeeded! Today, Callie's Hot Little Biscuit is widely recognized as an iconic Southern brand with national retail exposure. Her second cookbook, “Hot Little Suppers: Simple Recipes to Feed Family and Friends,” is out, and just hearing about it when Carrie joins us will make your mouth water! • Want to live longer? Live better? Then Don Moxley, director of applied science and brand development at Longevity Labs, is your guy! He claims that research now proves adults deficient in a previously unavailable youth molecule – spermidine - show physical and mental signs of aging. Longevity Labs has developed the solution.

Hosted by David and Nycci Nellis. On today's show: • The fabulous Ruth Gresser, chef/owner of Pizzeria Paradiso, and the equally fabulous Diane Gross, co-owner of Cork Wine Bar & Market, are teamed up at Cork Spring Valley – great pizzas, great potables; • They call her Joy The Baker She's Joy Wilson, who got her start with an award-winning baking blog and just published the second issue of the Joy the Baker magazine on November 1. Having won accolades from Saveur (for best baking blog) and being named one of the top 50 food blogs by The London Times of London, Joy clearly knows baking, breakfast mixes, publishing and lots more; • Carrie Morey founded her handmade- biscuit business in 2005 with the goal of making her mom's tender, buttery, made-by-hand biscuits accessible across the US. She succeeded! Today, Callie's Hot Little Biscuit is widely recognized as an iconic Southern brand with national retail exposure. Her second cookbook, “Hot Little Suppers: Simple Recipes to Feed Family and Friends,” is out, and just hearing about it when Carrie joins us will make your mouth water! • Want to live longer? Live better? Then Don Moxley, director of applied science and brand development at Longevity Labs, is your guy! He claims that research now proves adults deficient in a previously unavailable youth molecule – spermidine - show physical and mental signs of aging. Longevity Labs has developed the solution.

In this episode, Drew and Lizette talk to Joy Wilson. She is a parent of a transgender daughter, member of HRC: Parent's for Transgender Equality Council, and an activist for Transgender rights/racial equality. This episode is a wonderful conversation abt how experience and proximity can facilitate growth, understanding, and empathy. We also discuss the protests in Portland, Mom's United for Black Lives Matter, and the importance of allyship and solidarity in this moment.

Should we immediately build 100KM of cycling infrastructure in Toronto? Janet Joy Wilson and her group organized over 50 groups and organizations to petition the city of Toronto to build 100KM of new cycling infrastructure in the City. Many Cities are rethinking the urban landscape and her group asked the City to take the opportunity and build alternative transportation corridors on our roads to allow cycling and other "last mile" vehicles. That could help establish a safer, healthier alternative to our traditional public transit network in this time of social distancing. We discuss what that is about and what it could look like for Toronto. You can sign the petition here: https://www.change.org/p/mayor-john-tory-build-bike-lanes-on-bloor-danforth-yonge-now/u/26683301 You can reach Janet Joy Wilson here: https://twitter.com/jsquaredink https://www.instagram.com/jsquaredink https://janetjoywilson.ca/ You can read the letter the coalition penned here: https://drive.google.com/file/d/1d5Ine3-Zehb4qe2zm5y6luOk6bZlXxr4/view ==== Launched in April 2020, Lockdown Toronto is a new vodcast/podcast series hosted by Robert Andreacchi that focuses on the experience of living under lock down in Toronto. Lockdown Toronto will feature various guests from the medical, political, cultural, and business community, and everyone in-between. Proudly part of the Pod6ix network. Like and subscribe to our youtube, facebook pages and for audio only, search "Lockdown Toronto" on whatever podcast platform you use or click on the RSS link below. Facebook https://www.facebook.com/Pod6ix/ Youtube https://www.youtube.com/channel/UC98sLrMbNCipoCWtlneJlaQ Audio-Only Podcast Subscribe https://anchor.fm/s/1fb3d778/podcast/rss

Happy Mother’s Day! After worship, Pastors Bill & Joy Wilson of the Oregon Ministry Network will share about four essentials for this season of life.

Who doesn’t love a good ghost story? Spoiler alert: Sean and Tabitha don’t! By request, in this week’s episode we’re telling spooky tales of the supposed haunted side of Disneyland. From the Crying Boy of the Haunted Mansion to Space Mountain’s Mr. One Way, we’ve got some spine tingling stories to keep you up at night. Also, lots of new merch and entertainment to scratch your Disney itch during the downtime. Links:Subscribe to our events calendar (it’s free)!Follow Sean, Tabitha and the Magic on Main Street Podcast on Instagram!If you have any comments, questions or any stories you may want to share with our audience, email us at friends@magiconmainstreetpodcast.com.Become a patron on our all new Patreon! For as little as $2 a month, you’ll get early access and you’ll never have to listen to ads!Show NotesShout outsThemaddesthattercoHappy birthday to Marcos! Make a Wish 40th anniversaryTopic 1 - This Week in Disneyland history1964:Disney's 4th World's Fair exhibit, "Great Moments with Mr. Lincoln," finally makes its New York debut after weeks of technical problems.1969:Ground is officially broken for the California Institute of the Arts in Valencia, California. Also known as CalArts, the school was founded by Walt Disney when the Chouinard School of Music and The Los Angeles Conservatory merged in the early 60s. (Although Disney had died a few years before this groundbreaking, the CalArts student newspaper will still be called Walt.)1987:Disneyland introduces Disney Dollars, its exclusive line of currency featuring Mickey Mouse on the $1 bill and Goofy on the $5 bill.1994:Disney announces plans to create a cruise line.1977: Space Mountain opens in Disneyland. Based on concepts by Imagineer John Hench, Space Mountain at Disneyland was designed by Bill Watkins. It is the second Space Mountain in existence, as the first one opened at WDW in January 1975. Also opening as part of the Space Mountain complex is the Starcade arcade, Space Place Restaurant and Tomorrowland Space Stage. 2001:Seventy mile-per-hour winds shut down five rides at Disney's California Adventure.2004The Twilight Zone Tower of Terror has its official grand opening at Disney's California Adventure.2005:Disneyland closes to the public on this day for a VIP and Celebrity party in honor of the 18-month 50th Celebration event (which will officially kick off the next day). A gold carpeted Main Street leads guests to the entrance of Frontierland where the festivities are being held. Earlier in the afternoon the premier of "Disneyland – The First 50 Years" takes place with a ceremony hosted by Steve Martin and Donald Duck. Also in attendance is actress Julie Andrews, Disneyland's 50th Anniversary Honorary Ambassador. The evening ends with the premiere of the "Remember Dreams Come True" fireworks spectacular.In an historic first, all 10 of the Disney theme parks around the world collectively kick off the festivities for the "Happiest Celebration on Earth" to mark the 50th anniversary of Disneyland. (The opening of Hong Kong Disneyland in September will add #11 to the18-month long global celebration. In Anaheim, the opening ceremony for Disneyland's 50th Anniversary takes place in front of the Sleeping Beauty Castle.2006:At 9:02 a.m., Disneyland welcomes 12-year old Emmalee Mason of Colorado Springs, Colorado - the honorary two-billionth guest to visit a Disney Park! Emmalee is presented with a giant golden key and a lifetime pass to all 11 Disney Parks around the world.Topic 2 - News Currently, theme parks are listed as some of the final businesses that will be able to reopen according to governor newsom’s four stage plan that was announced on Wednesday 4/29. The 4 stage plan is pretty complex and could change from day to day or week to week, so definitely go and take a look at it. Bob Iger had made comments about temperature checks being implemented at other Disney Parks, like they’re doing in Shanghai, but nothing is confirmed and we still don’t have a date on the horizon.If you are a DVC member, keep an eye out for an email regarding some policy changes and updates to points and expiration dates. There is A LOT of information in the email they’re sending out that could affect trips you have planned or have rescheduled!AP payments have changed https://disneyland.disney.go.com/travel-information/Disney Music released a playlist of Peaceful Piano Versions of classic disney songs. The playlists are available on Apple Music, Amazon Music, Spotify, Pandora and YouTube Music. We listened to them while we prepped for this episode and they’re so soothing..A small family owned grocery store in Alabama was selling pallets of Galaxy’s Edge themed coca cola products, with 12 packs being sold for 6.99. The expiration date on all of it was listed as April 20 so they may have shipped it out to get it sold instead of it all going to waste...but who knows.Disneyland Paris has released downloadable interactive coloring pages. You print the page, color it, and then download the WAKATOON app. Once you have the aoo enter the keyword MICKEY and take a picture of your coloring page. The app will bring your image to life!Topic 3 - MerchLimited Edition Star Wars May the 4th Lightsaber Disney Store Key coming to shopdisney. The store keys are usually only sold in store but with stores being closed they will be available, in limited supply, on shopdisney on May 4th. Concept art has been released that shows the key being designed with the Skywalker Lightsaber and the Star Wars logo as the teeth.New Disney Eats cookbook featuring more than 150 recipes is available for pre-order on amazon with a release of Oct. 6th. The book description reads “The kitchen is a great place to make memories. And Disney Eats inspires people to make food memories by helping them discover how the making of food can not only be fun and tasty, but also joyously impactful. Disney Eats is about taking the ordinary and mundane and making it extraordinary and fun by adding some Disney-inspired creative flair. From making a Minnie Mouse inspired crudité platter and a savory dish such as Mulan’s Blossom Stir-Fry, to preparing Disney character bento lunch boxes or whipping up Frozen Banana Dalmatian Pops, author Joy Howard shows that creative ideas are endless. With an Introduction by beloved baker Joy Wilson and more than 150 dynamic full-color photographs, Disney Eats not only inspires, but leads to memorable, creative success in the kitchen.”Tangled collection available for pre-order to celebrate the movies 10th anniversary. The collection includes a backpack with Rapunzel's paintings, a cylinder shaped crossbody bag with rapunzel and finn and Finn’s wanted posters, and a frying pan shaped crossbody. Collection is set to release in September.Disney Park Pals released two new additions, Sully from Monsters Inc and a Grim Grinning Ghost from the haunted mansion. These little figures come with a clip on the back to attach to anything and carry it around with you or a small stand to display with your other collectors items.New Alex and Ani bracelets are available on ShopDisney. The new releases include Pocahontas, Meeko, Flounder and Cinderella’s glass slipper. The two Pocahontas bangles are copper and the flounder and slipper are silver. Each bracelet is 44.99.Her Universe is also releasing a few Tangled items in honor of the 10th Anniversary. Her Universe Disney Tangled Floral Icons Dress, featuring the sundrop flower, Corona Kingdom lanterns and pascal along with a floral design. A lace up design is featured on the bust as well as puffy sleeves...and POCKETS! Pink button front ribbed top with a lace trim, the neckline is embroidered with lanterns, sundrop flowers and the corona kingdom sun.Stance has released a Pixar Collection in honor of Pixar’s 25th anniversary. The collection will include Wall-E, Toy Story, Finding Nemo, Monsters Inc, Up and Luxo the pixar lamp. The socks will be available in adult and kids sizes.Topic 4 - Hidden MickeyTopic 5 - FoodTopic 6 - Events/EntertainmentLive action HerculesWhat to watch on Disney+STAR WARS - all 9 episodes of the Skywalker Saga are on Disney+ May 4thDo you need a good cry? Go follow Kermit the Frog on Twitter and check out the video he posted of himself singing Rainbow Connection.The Disney Family Singalong Volume II is coming! Sunday May 10th at 7 pm, part 2 will air on ABC. Performers are still TBD.Our YouTubeYoutuber Ashley Fasso uploaded a Disney Sunrise Series, where you can watch videos of the sun rising over multiple WDW properties, Aulani and Castaway Cay.#DisneyMagicMoments:Go! Go! Go! for a Ride on Slinky Dog Dash at Disney’s Hollywood StudiosA Virtual Tour of Walt Disney Imagineering – Part 5Find Your Zen with Peaceful Scenes from Disneyland ResortVirtual Viewing of ‘Happily Ever After’ at Walt Disney World ResortCreate Magical Mickey Mouse-shaped Beignets at Home with this Fan-Favorite Classic Disney RecipeDapper Dans Sing ‘When I See An Elephant Fly’MAIN - Not So Happy Haunts of Disneyland See acast.com/privacy for privacy and opt-out information.

Hebrews 12.2 // Jesus Joy // Wilson Bento by Liberty Church Amsterdam

"Radio Cherry Bombe stopped in New Orleans last year as part of its Future of Food Tour for a live episode at The Ace Hotel. Baker Joy Wilson aka Joy The Baker, food writer and Cherry Bombe contributor Lauren Garcia, and Tales from the Cocktail Executive Director Caroline Rosen speak about their vision for the future of food. They are followed by a panel featuring Chef Nina Compton of Compere Lapin and Bywater American Bistro; Chef Kristen Essig of Coquette; Caroline Rosen of Tales of the Cocktail; baker Christina Balzebre of Levee Baking Company; and Radio Cherry Bombe host Kerry Diamond. Thank you to Kerrygold for supporting our tour! " Radio Cherry Bombe is powered by Simplecast.

I want to be Joy Wilson's friend. But then again, everyone does. That's why she's been awarded "Best Baking Blog" by everyone from Saveur to The Kitchn since she started joythebaker.com in 2008. In writing and in person, Joy is a sweetheart with a personality that makes you want to bake a cake with her, then get into your PJs and drink wine while swinging together on a porch swing, talking ish about the dude that dissed you at the bar last weekend. Not that I've thought about this in any detail at all...::side-eye:: Aside from her blog, she's also the author of two internationally successful cookbooks: "The Joy the Baker Cookbook" and "Homemade Decadence: Irresistibly Sweet, Salty, Gooey, Sticky, Fluffy, Creamy, Crunchy Treats." Now, she's busy working on a new cookbook, Over Easy, an ode to brunch due out in March. On this short episode, I asked Joy what she'd do if she had to start all over, how she thinks about integrating herself into a new community and and how she started the hilarious side project, Drake on Cake. She also divulges who her favorite makers of the moment are, the cookbook she's baked from most and what food trends she's currently crushing on.   Full show notes: wecouldmakethat.com/joy

It’s our Thanksgiving show! We talk to Joy Wilson, aka Joy the Baker, the popular blogger and cookbook author based in New Orleans, and Nancy Silverton, the acclaimed chef behind the Mozza restaurant empire in Los Angeles and Singapore. Joy tells us about the “Friendsgiving” that she’s hosting and her newly formed cookbook club, while Nancy shares the story behind her new cookbook, “Mozza at Home,” and what’s on her Thanksgiving table.

Alexandra Du Cane is the co‐founder of Pointy Snout, a sustainably farmed U.S. caviar company. A self‐studied expert, Du Cane personally grades each tin, ensuring both quality and transparency. Pointy Snout has been featured in luxury lifestyle outlets such as Travel + Leisure, Vogue, The Wall Street Journal, Departures, Town & Country and dubbed "black gold" by W magazine in 2014. Before starting Pointy Snout, Du Cane founded one of the world's premier fashion and advertising photo agencies, with offices in New York, Paris and Los Angeles, producing global marketing campaigns for Fortune 500 companies such as BMW, Seagram, and AT&T. Joy Wilson is the voice behind the popular blog JoytheBaker.com. She is a baker, food photographer, writer, and curator of all things sweet. Her first book, the Joy the Baker Cookbook, is an unabashed celebration of butter and sugar, and her second, Homemade Decadence, is filled with ooey gooey sweet treats. She is currently finishing her third cookbook, all about brunch, to be released in Spring 2017. Joy is also creator of the viral Instagram Drake on Cake. She lives in New Orleans, Louisiana with her monstrous cat Jules, an admirable collection of nail polish, and a refrigerator full of butter.

The Kitchy Kitchen (Atria Books) A playful and delicious cookbook, from the host of ABC's "Food for Thought with Claire Thomas" and creator of the much loved food blog "The Kitchy Kitchen." Every cook needs an arsenal of staples, whether for the perfect dinner party entree to wow a crowd, or throw-it-together lunches for lazy afternoons...but we all know that the real fun comes in making basic recipes your own.The Kitchy Kitchen is tastemaker Claire Thomas's solution for amping up your everyday culinary routine, introducing her approach to her own kitchen: loose, personal, unfussy, and most of all, fun. With new takes on classic favorites--think adding farmer's market peaches to upgrade a BLT, spicing up tempura cauliflower with a zesty harissa sauce, or transforming basic red velvet cupcakes into decadent pancakes--this cookbook is filled with fresh, produce-driven recipes for every skill set and occasion. It's your best friend and personal chef, all rolled into one. Gorgeously illustrated and peppered with stylish entertaining tips and quirky essays that will inspire you to take the recipes you love and make them new, The Kitchy Kitchen will make your life in the kitchen a little easier, a little more fabulous, and positively delicious. Praise for The Kitchy Kitchen "Claire's enthusiasm for food is contagious - her recipes are hard proof that delicious home cooking doesn't have to be overly complicated or fussy. I can't wait to yum, mmm, and wow my way through the entire cookbook."--Erica Chan, Co-Creator Honestly WTF "Claire has a smile that makes a stranger feel like a welcome friend. Her food is an intentional and indulgent extension of that grace...a true display of a life well eaten and lived."--Joy Wilson, Creator of Joy the Baker "A wizard at making the kind of food that you really want to eat, Claire's genius recipes are so gloriously good, you'll wonder where she's been all your life."--Hilly Kerr and Katherine Powers, Creators of Who What Wear, Domaine Home, and Byrdie "It's like she knows exactly what I want in my head and stomach and laid it out page by page."--Aubrey Plaza Claire Thomas is an unabashed food enthusiast. She works as a nationally recognized commercial director, food photographer, and writer. Her blog, The Kitchy Kitchen (www.thekitchykitchen.com), was an experiment born in 2008 after enduring a more than unsatisfying job after college, and is her much beloved playground. Born and raised in Los Angeles, Claire has turned food into an intellectual and grumbling stomach-driven passion. She has written for many outlets, including The Huffington Post, Daily Candy, Real Simple, Lucky Magazine, and Eater amongst others. 

Alan Dein goes in search of stories from Britain today. 1. Gone Astray. Maureen's black and white cat Rosie has gone missing and the pensioner is scouring the neighbourhood to find her. Little does she know that further down the same Portsmouth street, the Fletcher family have had a visitor. Last Sunday night a black and white cat wandered into their house, sprawled herself out and showed every indication she wanted to stay. The cat has brought the family back together after a nightmare summer holiday with their teenage children. But does their feline peacemaker actually belong to Maureen? Alan Dein finds out in a tale of lost and found cats, aided by Joy Wilson of Portsmouth and District Cat Rescue, who has devoted her life to the welfare of cats. Producer: Laurence Grissell.