Podcasts about Korean

The Godfather of Podcasts cover Marlon Brando, a man famous for being a brilliant actor and infamous for being a terrible father. Dee and Kate discuss the tragic lives of Christian and Cheyenne Brando who both suffered untimely deaths. YouTube Lady calls in about Korean food and Tsunami vids. Sign up for the Sick and...

Gangnam is an exclusive zone of privilege and wealth that has lured South Korean pop culture industries since the 1980s and fueled the aspirations of Seoul's middle class, producing in its wake the “dialectical images” of the modern city described by Walter Benjamin: sweet dreams and nightmares, visions of heaven and hell, scenes of spectacular rises and great falls.  In Polarizing Dreams: Gangnam and Popular Culture in Globalizing Korea (University of Hawai‘i Press, 2024), Pil Ho Kim weaves together dissident poetry and protest songs from the 1980s, B-rated adult films, tour bus disco music, obscure early works by famous authors and filmmakers, interviews with sex workers and urban entrepreneurs, and other sources to show how Gangnam is at the heart of Korea's global-polarization. Dr. Pil Ho Kim is Associate Professor of Korean in the Department of East Asian Languages and Literatures at The Ohio State University. A sociologist by training, he has been studying and teaching a wide range of topics related to modern Korea, including popular music, cinema, literature, urban culture, and social polarization. Leslie Hickman is a translator and writer. She has an MA in Korean Studies from Yonsei University and lives in Seoul, South Korea. You can follow her activities at https://twitter.com/AJuseyo. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/east-asian-studies

Manhwaclan is a popular online platform dedicated to providing readers with free access to a wide selection of high-quality manhwa titles across various genres. Known for its user-friendly interface and regularly updated library, Manhwaclan.my has become a go-to destination for fans of Korean webtoons seeking immersive storytelling, detailed artwork, and captivating character development. Whether you're into action-packed adventures, romantic dramas, fantasy worlds, or thrilling mysteries, the site offers something for every kind of reader. Read the best stories at manhwaclan now!

Follow David on IG: @DavidSoComedy If you want to support the show, and get all the episodes ad-free go to: https://geniusbrain.supercast.com/ To watch the GeniusBrain podcast on YouTube go to: https://bit.ly/GeniusBrainYouTube Don't forget to subscribe to the podcast for free wherever you're listening or by using this link: https://bit.ly/GeniusBrainPod Learn more about your ad choices. Visit podcastchoices.com/adchoices

Part 1 of 2 - David Sneddon, a 24-year-old Brigham Young University student from Logan, Utah, disappeared on August 14, 2004, while hiking Tiger Leaping Gorge in Yunnan, China, after completing Mandarin language classes in Beijing. A devout Mormon, Eagle Scout, and experienced hiker fluent in Korean and Mandarin, David was described as smart, outgoing, and adventurous, with plans to attend law school. He had spent two years in South Korea on a Mormon mission and was studying in Beijing with friend George Bailey during the summer of 2004.   After classes, David and George traveled to southern China. On August 9, they parted ways, with David heading to hike the 16-mile High Trail of Tiger Leaping Gorge, a scenic but well-maintained trail. His last communication was an email to his parents on August 11 from Lijiang, expressing excitement about the hike and returning home. He planned to stay at Tina's Guesthouse, visit Shangri-La, and fly to Seoul to meet his brother Michael on August 15. When David missed the flight, his family reported him missing.   Chinese authorities conducted a brief investigation, finding no trace of David in hostels, hospitals, or jails. His passport and $700 in his bank account remained untouched, and his backpack, left at Jane's Guesthouse in Lijiang, contained undeveloped film showing his travels. Despite no evidence of foul play and a heavily trafficked trail, officials concluded David fell into the Jinsha River and drowned, a theory his parents, Roy and Kathleen, rejected due to his hiking experience and the trail's safety.   On September 9, 2004, Roy and sons Michael and James traveled to Yunnan to retrace David's steps, hiring a translator and guide. They found the trail safe, wide, and busy, with no perilous drops, contradicting the official narrative. The family's methodical search—using non-leading questions and photos—yielded a confirmed sighting: a guide, Keith Chu Chung, recalled David hiking with a Hong Kong couple on August 11, reaching Tina's Guesthouse by 7 p.m., proving he exited the gorge safely.   The Sneddons grew suspicious of the Chinese authorities' efforts, noting performative searches with bloodhounds and missing person posters that seemed staged. Seven years later, a phone call (details undisclosed) reignited hope that David might be alive. Part 2 will cover the family's continued search, official reactions, and theories, including a controversial claim of North Korean abduction.   Chapters 00:00 Welcome to the Dark Oak 03:30 100th Episode Celebration and Giveaway 05:30 David Sneddon 39:00 The Branch of Hope     Sources: Newsweek. https://www.newsweek.com/family-us-student-who-disappeared-china-looks-north-korea-summit-answers-967469 Vogel, C., & Vogel, C. (2022, May 12). Did North Korea kidnap an American hiker? Outside Online. https://www.outsideonline.com/outdoor-adventure/hiking-and-backpacking/did-north-korea-kidnap-american-hiker/ “Thinking Sideways Podcast” David Sneddon (Podcast episode 2015) - Plot - IMDB. (n.d.). IMDb. https://www.imdb.com/title/tt14457712/plotsummary/ 13: David Sneddon: Tiger Leaping Gorge, China - The Last Trip | iHeart. (n.d.). iHeart. https://www.iheart.com/podcast/270-the-last-trip-127775104/episode/13-david-sneddon-tiger-leaping-gorge-148633018/ China Discovery. (n.d.). China Discovery - Leading China Travel Agency with Reviews. https://www.chinadiscovery.com/   Join The Dark Oak Discussion: Patreon The Dark Oak Podcast Website Facebook Instagram Twitter TikTok Youtube This episode of The Dark Oak was created, researched, written, recorded, hosted, edited, published, and marketed by Cynthia and Stefanie of Just Us Gals Productions with artwork by Justyse Himes and Music by Ryan Creep

Send us a textAfter attending a recent event featuring Dr. Jemar Tisby, I had the chance to connect with the host of that gathering, Professor Jessica Wai-Fong Wong, Associate Professor of Systematic Theology at Azusa Pacific University and author of the groundbreaking book Disordered: Holy Icons and Racial Myths.In this episode, we reflect on that event, where Dr. Tisby shared moving stories about his relationship with the late Dr. Bill Pennell of Fuller Theological Seminary—a pioneering voice in racial awareness whose bold challenges to white evangelicalism began in the late '60s and continued for decades.Dr. Wong, herself deeply influenced by Dr. Pennell's legacy, joins me for a conversation that dives into the concept of whiteness as an archetype and its enduring impact on Christian theology and the history of race. Drawing from her own journey as a Chinese American woman raised in predominantly white spaces in Texas, Dr. Wong shares insights from her book, including what it means to "aspire to whiteness" and the painful experience of being cast as an "anti-icon" in a white-dominated religious context.We also explore my own experience within a Korean megachurch in Southern California, examining how whiteness becomes synonymous with order, while everyone else—Black, brown, Asian, Jewish, or female—is often seen as a threat to it.This is more than a theological discussion—it's a deep dive into history, identity, and the present-day political and spiritual moment we're all navigating. SHOW NOTESSupport the showBecome a Patron - Click on the link to learn how you can become a Patron of the show. Thank you! Ken's Substack Page The Podcast Official Site: TheBeachedWhiteMale.com

Trump's imminent drug tariffs spark alarm in Korean pharma진행자: 김혜연, Chelsea Proctor기사 요약: 의약품 관세에 대해서 관세 부과를 확정짓지 않은 트럼프, 곧 발표 예고에 예의주시 중인 한국 제약 바이오 업계[1] US President Donald Trump announced Tuesday that his administration will soon impose tariffs on imported pharmaceuticals, which had previously been exempt from major "reciprocal" tariff measures, raising alarm across Korea's pharmaceuticals and biotech industries.*exempt 면제하다[받다]*raise alarm 경보를 울리다, 비상 사태가 되다[2] According to multiple foreign news outlets, Trump made the statement during a dinner hosted by the National Republican Congressional Committee in Washington. There, he suggested that pharmaceuticals companies would likely "relocate operations" to the US, given the size and importance of the American market.*statement 성명, 진술, 서술*relocate 이전[이동]하다[3] The US is Korea's largest export destination for pharmaceutical products, making the industry particularly sensitive to such policy changes. Data from the Korea Customs Service shows that Korean pharmaceutical exports to the US reached $1.51 billion last year, a 50 percent increase from $1 billion the year before. The US accounted for 18 percent of Korea's total pharmaceutical exports during this period.*account for 설명하다, 처리하다[4] Industry experts believe any new pharmaceutical tariffs are likely to be phased in gradually rather than implemented abruptly. “While being a massive market, the US is also heavily reliant on foreign pharmaceuticals, which limits its ability to impose aggressive tariffs overnight,” a senior official in Korea's biopharmaceuticals industry said.*phased (일의 진행을) 단계적으로 하다*abruptly 갑자기, 불쑥, 뜻밖에연관 기사: https://www.koreaherald.com/article/10462330[코리아헤럴드 팟캐스트 구독]아이튠즈(아이폰):https://itunes.apple.com/kr/podcast/koliaheleoldeu-paskaeseuteu/id686406253?mt=2네이버 오디오 클립(아이폰, 안드로이드 겸용): https://audioclip.naver.com/channels/5404팟빵 (안드로이드): http://www.podbbang.com/ch/6638

This week on Uncensored, we chart the rise of Japanese and Korean beauty in Australia, why it's outpacing French cosmetics globally, and the new TikTok-viral brands that just dropped on Adore Beauty. From glass skin 2.0 to salmon DNA (yes, really), we’re breaking down the skincare and makeup trends you’ll be seeing everywhere in 2025. In Beauty IQ Hotline, a listener wants to know: What’s the deal with silk pillowcases? We break down the real benefits (and the overhyped claims) for your skin and hair. And in Stuff We Love, it’s a juicy PWDKWN—Mel's been road testing the new Hada Labo Premium range, and she’s got thoughts. (Spoiler: hydration levels = maxed.) Oh, and ICYMI: Skims tees are worth the hype. Ashton Hall’s five-hour morning routine? Still processing. Everything Mentioned: VT Cosmetics VT Cosmetics Reedle Shot 300 Pyunkang Yul Torriden Torriden Solid-In Ceramide Lip Essence d'Alba Kundal Hada Labo Premium Ultra Firming Boosting 7x HA Cream-in-Milk 50ml Hada Labo Premium Lotion Intense 7x HA Super Deep Hydrator 150ml Submit your questions and cart challenges for Hannah and Mel @adorebeauty on IG. This episode is proudly sponsored by Japan's No.1 skincare brand, Hada Labo. Discover the new Premium range now at Adore Beauty. Join the conversation in our Beauty IQ Uncensored Facebook Group to discuss this episode, swap beauty tips, and submit your questions for future shows. Credits: Hosts: Hannah Furst and Melissa Mason Producer: Jasmine Riley For more beauty insights and exclusive offers, visit adorebeauty.com.au Disclaimer | Privacy Policy Adore Beauty acknowledges the Traditional Owners of the land on which we work and podcast. We pay our respects to Elders past, present and emerging.See omnystudio.com/listener for privacy information.

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Gangnam is an exclusive zone of privilege and wealth that has lured South Korean pop culture industries since the 1980s and fueled the aspirations of Seoul's middle class, producing in its wake the “dialectical images” of the modern city described by Walter Benjamin: sweet dreams and nightmares, visions of heaven and hell, scenes of spectacular rises and great falls.  In Polarizing Dreams: Gangnam and Popular Culture in Globalizing Korea (University of Hawai‘i Press, 2024), Pil Ho Kim weaves together dissident poetry and protest songs from the 1980s, B-rated adult films, tour bus disco music, obscure early works by famous authors and filmmakers, interviews with sex workers and urban entrepreneurs, and other sources to show how Gangnam is at the heart of Korea's global-polarization. Dr. Pil Ho Kim is Associate Professor of Korean in the Department of East Asian Languages and Literatures at The Ohio State University. A sociologist by training, he has been studying and teaching a wide range of topics related to modern Korea, including popular music, cinema, literature, urban culture, and social polarization. Leslie Hickman is a translator and writer. She has an MA in Korean Studies from Yonsei University and lives in Seoul, South Korea. You can follow her activities at https://twitter.com/AJuseyo. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Gangnam is an exclusive zone of privilege and wealth that has lured South Korean pop culture industries since the 1980s and fueled the aspirations of Seoul's middle class, producing in its wake the “dialectical images” of the modern city described by Walter Benjamin: sweet dreams and nightmares, visions of heaven and hell, scenes of spectacular rises and great falls.  In Polarizing Dreams: Gangnam and Popular Culture in Globalizing Korea (University of Hawai‘i Press, 2024), Pil Ho Kim weaves together dissident poetry and protest songs from the 1980s, B-rated adult films, tour bus disco music, obscure early works by famous authors and filmmakers, interviews with sex workers and urban entrepreneurs, and other sources to show how Gangnam is at the heart of Korea's global-polarization. Dr. Pil Ho Kim is Associate Professor of Korean in the Department of East Asian Languages and Literatures at The Ohio State University. A sociologist by training, he has been studying and teaching a wide range of topics related to modern Korea, including popular music, cinema, literature, urban culture, and social polarization. Leslie Hickman is a translator and writer. She has an MA in Korean Studies from Yonsei University and lives in Seoul, South Korea. You can follow her activities at https://twitter.com/AJuseyo. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/popular-culture

Jeremiah Watkins joins The Steebee Weebee Show for the 5th time!! We talk about: his newest Einstein Brother's Bagel commercial that he directed and starred in, another Korean man named Crisco who stopped by Trailer Tales Podcast, him going on the road with Adam Ray(Dr Phil) doing shows in amphitheaters, reminiscing on old Scissor Brothers songs from the past, Jeremiah playing an American Pie-reuniting with Jason Biggs on stage with a "real kiss" his ongoing Stand Up On The Spot shows, and much much more. Go this week to: www.youtube.com/steebeeweebee to watch. More Jeremiah : https://www.instagram.com/jeremiahstandup ** Now on iTunes:  https://goo.gl/CdSwyV ** Subscribe: https://goo.gl/d239PO Little Ray promises a Karma Boost if you join our Patreon: https://goo.gl/aiOi7J Or, click here for a one time Karma Boost. https://www.paypal.me/steebeeweebeeshow/2 More Steven: Instagram: https://www.instagram.com/quangou Bandcamp: https://steebeeweebee.bandcamp.com/ Itunes: https://goo.gl/PSooa0 Twitch: https://www.twitch.tv/steebeeweebee Send stuff to: 1425 N. Cherokee Ave P.O. Box 1391 Los Angeles, CA 90093 

This week, Cathi Choi, co-director of Women Cross DMZ, joins the podcast to discuss the group's efforts to formally end the Korean War, reunite divided families and place women at the forefront of peacebuilding on the Korean Peninsula. Cathi discusses the group's latest report, “Women's Rights Under the Division System in Korea,” and the political, social and human rights implications of inter-Korean compact. She also talks about what she regards as the destabilizing impact of U.S. troops on the peninsula, as well as what steps can be taken to reunite families on either side of the DMZ.  Cathi Choi is the executive director of Women Cross DMZ. She previously worked as a civil rights lawyer.  About the podcast: The North Korea News Podcast is a weekly podcast hosted by Jacco Zwetsloot exclusively for NK News, covering all things DPRK — from news to extended interviews with leading experts and analysts in the field, along with insight from our very own journalists. NK News subscribers can listen to this and other exclusive episodes from their preferred podcast player by accessing the private podcast feed. For more detailed instructions, please see the step-by-step guide at nknews.org/private-feed.

learn how to say 'obvious' in Korean

In Podcast #351, John Davis and the MotorWeek crew cover all of the news from the 125th edition of the New York International Auto Show! There was tons of news from Subaru including the unveiling of the all-new 7th-gen Outback, along with a big showing from the Korean's with an all-new Palisade that includes a hybrid version, and more! We'll finish off with Jessica's recent time driving the new AWD version of the Ford Maverick hybrid and Bronco Sport equipped with a Sasquatch package. Plus, our Lightning Round discusses if buying a car now is a good idea considering upcoming tariffs and a viewer wonders if there are any vehicles that we have reviewed over the years that we wish we could change our opinions on.

We take a flavorful trip through the Middle East with Brunch in the Bazaar // In our final series segment, author Sarah Ahn shares essential Korean home cooking from her new book, Umma: A Korean Mom’s Kitchen Wisdom & 100 Family Recipes // Drop-off Dinners with Heart // Kim Karrick of Scratch Distillery in Edmonds talks craft spirits and custom gin // We swirl, sip, and celebrate rosé wines with Todd Alkema // Chef Tim Ormonde discusses the “woodland to waterfront” dining experience at Alderbrook Resort & Spa on Hood Canal // And of course, we’ll wrap up today’s show with Food for Thought Tasty Trivia!!

Welcome to another episode of "Dishing with Stephanie's Dish," the podcast for everyone obsessed with food, cookbooks, and the stories they tell. Today, host Stephanie Hansen sits down with Jenna Helwig —a true powerhouse in the cookbook world. You may know Jenna as the creator of the Cookbookery Collective newsletter but she's also the food director at Real Simple magazine and a prolific cookbook author herself. In this conversation, Stephanie and Jenna dive into their mutual love for cookbooks, discuss the enduring charm of print in a digital world, and explore the evolving landscape of cookbook publishing, from celebrity chefs to everyday cooks and influencers.Jenna shares insights from her career, talks about the resurgence and diversity of cookbooks, and lets us in on what it's like to balance her editorial roles at Real Simple and her Substack. They chat about memorable cookbooks from childhood, the pressure (and freedom) of home cooking, and the unique joys of discovering new recipes and makers. Whether you're a cookbook collector, home cook, or just love a good food story, this episode is packed with inspiration, nostalgia, and plenty of practical wisdom. So grab your favorite cookbook, get comfy, and join us for a delicious discussion!FULL EPISODE TRANSCRIPT FOLLOWS:Stephanie Hansen:Hello, everybody, and welcome to @DishingwithStephaniesDish, the podcast where we talk to people that are obsessed with food, cookbooks, and all things in the food space. And today, I'm speaking with Jenna Helwig, and I kinda came across her mostly on Substack, which I think maybe will make her be surprised. I found her as the creator of the cookbookery collective cookbook newsletter, and I was like, hey. You're into cookbooks. I'm into cookbooks. Let's talk about cookbooks. And we got the call set up, and then she said, oh, and by the way, I am the food director of Real Simple magazine. And I was like, oh, just that small detail that I literally did not even know about you.I'm so embarrassed. Welcome to the program.Jenna Helwig:Thank you so much. Thanks for having me. And I'm thrilled that you found me through the substack because that's a newish thing for me, and I love that, you know, people are reading it.Stephanie Hansen:Yes. And I was so like, I'm just obsessed with cookbooks, and I am a cookbook writer. I'm on my second book that's coming up, and I read a lot about trying to get published and different points of view of cookbooks. And we have quite a few good cookbook authors that hail from the Midwest in the Twin Cities here. And you had, I think, done an interview with my friend Zoe from Zoey Bakes, which probably is how I found out about you.Jenna Helwig:That is probably right. Yes. Zoey. Also, I think of Amy Theilan. I know she's not right there, but she's, you know, in the vicinity. Right? So yeah. For sure. And Pinch of Yum, aren't they based in Minneapolis? So yeah.Jenna Helwig:They are. A good a good food thing going.Stephanie Hansen:Yes. And the Food Dolls just published their book. They have, like, 8,000,000 followers.Jenna Helwig:Amazing. I guess I've been through that interview. Yeah. And who is that?Stephanie Hansen:Sarah Kiefer, do you know her?Jenna Helwig:Oh, yes. Of course. Her cookies, baked goods. Yeah.Stephanie Hansen:Yeah. We are all from, the Twin Cities, and most of them have, like, specialty angles. Like, I am just a home cook, so that's sort of my point of view on the Midwest. But it has been a really great market to be in. And one of the things that I started a radio show about seventeen years ago, so we've talked a lot of these people along the way. And right when we started the radio show, you know, Facebook and Instagram were launching, and it's been such an interesting trajectory to see cookbook authors in particular. And, like, everyone's like, oh, print is dead. Like, magazines are dead.Publications are dead. And yet, you know, cookbooks are, in some respects, doing better than ever.Jenna Helwig:Yeah. I agree. I feel like they are thriving. I also feel like, you know, at least for me personally, and I do notice this though with a lot of other people that we are on our screens all the time, and we're kinda tired of it. So whether it's a cookbook or even a print magazine, like, there's just something so lovely about turning pages, just, like, shutting out everything else. No other notifications are popping up on your screen. So print is very special.Stephanie Hansen:Yeah. And it feels like you can have, like, personal one on one time with it because you can set your phone down and really immerse yourself in the story.Jenna Helwig:Yes. Exactly. We all need more of that.Stephanie Hansen:I think so. My food magazines too, you mentioned that you're the food director of Real Simple, and you guys are having your twenty fifth anniversary. Yes. And I literally before you sent me that text, I was, like, reading it. And I'm a subscriber, so I'm gonna hold up my copy here. Because I really I love food print too. I worked in the newspaper business, and I'm kind of a tactile print person also. And you had a really cool feature this month about what's the best takeaway you've ever gotten from Real Simple because you guys are in your 25th birthday. So I thought I'd ask you what your best takeaway is.Jenna Helwig:Oh my gosh. That's such a hard question. Alright. I I'm sure it's going to be food related, and I'm kinda gonna cheat and pick something from that month. I worked with Molly Ye on the beautiful birthday cake that's on the cover. And, you know, one of the things she did that I feel like I've used in other in other applications, but never for frosting, was she used instead of food coloring, freeze dried raspberry powder to make the beautiful pink frosting. And I just hadn't done that before, and it was so easy and such a kind of natural way to make something look so lovely.Stephanie Hansen:Yeah. That's funny because, yeah, and the cake, it's a it's a lemon poppy seed cake, and then it has like a a raspberry pink frosting on the outside and then raspberry jam on the inside. It really it also gives you a little bit of that raspberry flavor in the frosting, but it's not like super wet like it would be if you used real raspberries or also, like, super overly sweet if you used just jam.Jenna Helwig:You know what? That is exactly right because it lends that little bit of tartness to it too, and so it's just such a nicely balanced frosting.Stephanie Hansen:So you are a cookbook writer yourself.Jenna Helwig:Mhmm.Stephanie Hansen:I'm forgetting the name of your books. It's Minute Dinners or Dinner andJenna Helwig:“Bare Minimum Dinners.” The most Bare minimum. Yes. “Bare Minimum Dinners”. Stephanie Hansen:I'm all for that. And you've had, a number of cookbooks, I think. Aren't you? Like, you've had a few more of that too.Jenna Helwig:Yes. So I've written five books. Three of them were more in the, like, family baby toddler space. I used to be the food editor at Parents Magazine. Sure. And so that was really how I kind of got into cookbook writing. I started with real baby food and then wrote one called baby led feeding. And I will say that is by far my best selling cookbook.Jenna Helwig:You know, it's still something we actually did a reissue a couple of years ago, so I did an updated version. It's still something that parents are finding, and that just makes me so happy.Stephanie Hansen:My neighbor who just had a baby, she's gonna be two, was obsessed with that book because I just she knows I write cookbooks, and I film a TV show in my house too. So I'm always bringing them food. And when she first had the baby, she showed it to me, and she was like, have you ever heard of this book?Jenna Helwig:And it was yours. Oh my gosh. That's amazing. Well, that's so great. I'm I that's a really hard time of life as I you know, just, like, trying to figure out no one really tells you how to feed your baby, which is strange. And so I think anything that I could do to make it just less stressful, that was always my goal with those books.Stephanie Hansen:And I think that there's so much to be said about just getting dinner on the table. Like, it's almost a political act these days just to, like, be working, be taking care of your mental health, be worrying about your social time with your kids, your family, your family, aging parents, and then all of a sudden every day someone is supposed to, like, be putting all these elaborate meals on the table, like, sometimes just even surviving a day without the food, and then you have this whole other stressor on top of it.Jenna Helwig:I could not agree more. I mean, which is why I thought of bare minimum dinners. Like, it's this idea, and we do this also in real simple. You know, it's very similar. They're like I call fussy the f word. I'm like, nothing fussy, you know, especially when we're talking about recipes in the magazine. Skip the garnish. Like, you know, there's you're not putting on a show for anyone.You know? Just do what you can. That's really you know? But is it better or good is better than perfect. Done is better than perfect. Just get it done.Stephanie Hansen:And some people, like, because they feel like they're trying to live up to something in a Instagram photo, it prevents them from having a dinner party or, making food for a neighbor because maybe it's, like, not good enough. You know, just the sheer act of eating and providing food for your family, whoever your family looks like, or even just for yourself, you are gonna eat better. You're gonna have more control over what you eat. I have eaten at a million restaurants in my life, and I just find that I always feel so much better when I'm cooking at home.Jenna Helwig:I agree. I love to go out to eat. However, then if if I do that too much, I'm like, okay. I just need to reset at home. And, you know, I've also noticed that in some cookbooks, there has been this trend towards the food not being overly styled or the author doing that themselves and thinking about, like, Julia Tershen with her last book. You know, she photographed that herself, and the food looks great, but also real.Like, you could do it. And, also the book Chinese Enough that I just featured in Cookbookery Collective. You know, those recipes just don't feel like nitpicked to death. You know? They're just very naturalStephanie Hansen:looking. I feel like we might see more of that. I photographed my own book, but it was simply out of necessity because I didn't have $20 to pay someone. So I said to the publisher, well, if my Instagram's okay, I'm gonna do, like, similar to that. Is that okay? And they were like, sure. Oh, great. As we look at cookbooks as a genre, things have changed a lot because it used to be that you were a professional chef or you were a restaurant chef and you were writing about your restaurant or you were a small group of people that were super experienced in cooking, and maybe you had, you know, 10 books that you were writing in the different genres. You did vegetarian and gluten free and then dairy free.Now, like, the cookbook space is really kind of being taken up by regular people or influencers in a lot of respects. Does that, open the door for more excitement or is it sometimes do you worry that maybe the books aren't as good? Oh,Jenna Helwig:Oh, that's a tough question. I think that anything that gets people cooking is good. So I am you know, if the it is someone without a lot of cooking experience who has a book, but it still excites people to get into the kitchen, fantastic. So that's really my main goal. I do think, you know, where I am in my life, like, I really wanna learn something new from a cookbook. So that's what I personally am looking for, but there are cooks of all different, you know, ability levels and experience levels. So I think that having a variety of cookbooks that can reach everyone where they are is probably the answer.Stephanie Hansen:There is so much diversity too in cookbooks now. Like, the no offense to the old beautiful Asian cookbooks that you would get, but, you know, you didn't really feel like you could make a lot of the things out of there because maybe you didn't have the ingredients or you weren't familiar with technique. The the more recent diversity in cookbooks, it feels like you can actually make some of these things.Jenna Helwig:Well, I think that's right. Some of the things do feel more accessible. And, also, we just have access to so many more ingredients now, which is amazing. Just even at, like, regular grocery stores. My parents live in Colorado and, like, in the suburbs, and I was, you know, just driving by where I used to live. And there was an H Mart, you know, which I like, my jaw just, like, fell on the floor. There's no H Mart there when I was growing up. So the fact that I could have had access to all of those ingredients, and now the people who live in Broomfield, Colorado do is a miracle.Stephanie Hansen:That's so funny because I'm actually reading crying in H Mart right now for my book club, and it's just a delightful memoir about a woman who's experiencing the loss of her mother through the Korean cooking and heritage that she had growing up, and it's really a delightful book. It's so good. When you are thinking of what you wanna write about for your substack, because I'm in some ways, I'm surprised that you still find this topic and this genre interesting after having worked at Real Simple for five years because I've I it's almost like feels like is it too much of the food, but it it really is steeped in you. And how do you pick, like, what you wanna feature on your Substack versus what would maybe be a potential something in the magazine down the road, or is it just all the love and all of the same?Jenna Helwig:So I for real simple, you know, obviously, I get to kind of put a lot of myself into there and, you know, kind of direct that coverage, you know, pitch what I think we should cover. But I'm always doing that through the lens of our audience. You know? What and I she's usually a she. You know? What does she want? How much time does she have? What's gonna make make her life easier? So I really hyper focus on that. And a lot of it does kind of mirror my life because I am, you know, kind of similar to the real simple reader, but that's primary. I feel like with the substack, I can just do whatever I want. It's really, like, the books and the authors that speak to the me the most. It's nice to kind of have that, you know, freedom even if it's something that maybe we wouldn't cover in the magazine or might be a little more obscure.Jenna Helwig:You know? It's just fun to be able to follow my passions and my interest. And I do love food, and I really love cookbooks. So it's it's funny that I spend even extra time with them, but it really makes me so happy.Stephanie Hansen:I am hoping that in substack's evolution that we get more information about who our readers are. Because when you're, like, at a magazine, you know, you have a deep dive in your target market and the radio show, they know exactly who your p ones are. In Substack, you have followers, but you don't exactly know that much about them except basically where they come from.Jenna Helwig:That is such a good point, and I'm sure you also know so much more about this than me. I'm still I'm such a newbie. I've been a Substack subscriber for a long time. But now I just, you know, launched this, you know, like, over a month just over a month ago, and so I'm still figuring out all the analytics and everything. But I agree that that would be super helpful just to know more. Like and I'm I've also been thinking, and maybe you've done this. Like, have you done surveys of your audience, your subscribers? Yeah. And, also, like, people don't love to fill them all out. Jenna Helwig:I love surveys.Stephanie Hansen:See, I do too, but that's probably because we're, like, the publishing types. Right? So I did a survey, and it kind of mirrored what I thought from an age perspective, but I didn't get much more details than that. K. So I think if I was gonna give Substack advice, and maybe they'll ask me someday. Who knows? Mhmm. That it would be to help us understand who those markets are more because it does help you frame who you're writing for. As you look at the the newsletter, are you going to continue to speak to authors? Will you ever do recipes on your own like you've been in that space? Jenna Helwig:So I don't think I will do recipes on my own. I feel like, you know, when I have ideas for, new dishes or new, you know, like, stories. I kind of direct those to Real Simple. And I've done a lot you know, I've done all those cookbooks. So I sort of feel like the world maybe doesn't need more recipes from me. You know? I'm I'm very interested in what other people have to say. I think that I love doing these author interviews or just the interviews with other people in the cookbook community. Like, recently interviewed the woman who started Instagram's oldest cookbook club.And so she was fascinating. Oh, great. Yes. And there was such a good response to that. I'm interested in talking to people in cookbook publishing. So just really kind of anyone in that community. I I think there might be room later for more, like, reported stories.Stephanie Hansen:Yeah.Jenna Helwig:You know? That so not interviews, but, like, on a certain topic, like book design or titles or spines. I don't know. But, but I I don't think it's gonna be recipes for me. We'll see.Stephanie Hansen:It is interesting. You asked, the woman with the cookbook collection how she organized her collection, and she said by, type of food or genre. But then there's other people that I know that organize it by color.Jenna Helwig:I do that.Stephanie Hansen:Okay. And and it looks so cool. Like, when you have a huge collection, it just it looks so cool on the shelves. But I was like, oh, that would be so hard because unless you remember the color of the cookbook, how could you find it?Jenna Helwig:Yeah. You know, I will say so I live in Brooklyn, New York in a not huge apartment. So I first of all, everything has to look as tidy as possible, and color colors help with that. And I really only have room for about 250 books as opposed to, like, Deborah was saying, she has 2,000 Yeah.Stephanie Hansen:It was crazy. Thousand.Jenna Helwig:So jealous. But so somehow in my mind, I know what the color is. I don't know how to say it, but IStephanie Hansen:don't know how to catalog it. Purple one.Jenna Helwig:Yeah. So if I had more, maybe that wouldn't work.Stephanie Hansen:Yeah. Well and you okay. So you live in Brooklyn. That is such an amazing food community. Yes. And you just have so many great makers. And I do find a lot of good makers in Real Simple, like people making new artisanal products, and I had a podcast about that for a long time. That is really like, when you feel like you've discovered something that someone turns you onto and it's great, That's, like, one of my favorite discoveries about being involved in the food business, and I feel that way about cookbooks too.Jenna Helwig:Absolutely. And I think that when it comes to Real Simple, that's really one of the things that people come to us for. They trust our recommendations, you know, and things that we've discovered. And I feel like that is especially true with our holiday gift guide Yes. Which, you know, is, like, pages and pages every year. We spend months on it, you know, finding things, testing things. And believe it or not, I'm gonna be starting that again soon. But, yes, I I think that that it's such a privilege to be finding these new things and sharing them, and I think we really do get good feedback from them.Stephanie Hansen:Do you get to travel a lot around the country? OrJenna Helwig:Yeah. I mean, you know, there are certainly trips that I am taking for like, I went out to Expo West recently. Do you know that? It's a big, huge, like, food trade show in Anaheim and, went and met with a bunch of different brands, saw what was going on, what was new. So I try to take as many opportunities for travel as possible. I really love to just be out and about.Stephanie Hansen:Did you run across, at that show two gals? They have a product called Maza Chutney.Jenna Helwig:Okay. I was literally just talking to someone about this today. In fact, I was I sent a photo to my executive editor because, yes, I did meet them, and then I was at the Cherry Bomb Jubilee Yes.Stephanie Hansen:And they sampled there.Jenna Helwig:Days ago. Yes. And they sampled there, and I actually got a couple bottles. I was like, can I take that? And they let me. And so I was just I made some eggs for lunch today, and I put the cilantro chutney on top. It was so good. And I was, yeah, just telling one of my colleagues about it. So funny.Stephanie Hansen:I produce culinary markets in the Twin Cities, and they were one of the first makers that I met when I started doing this. And I was just like, oh, those those girls are onto something, and it's a family business. Their story is so great.Jenna Helwig:The branding is amazing Yep. And the food tastes great. Are they from there?Stephanie Hansen:Yeah. From the Twin Cities. Wow. They've just developed to, like a lentil spread. That's a like a hummus, but with lentils and also super flavorful and delicious. So watch for that because that's a brand new product line that they just are launching. But, yeah, weird coincidence, but Oh, funny. Yeah.Great product. When you can you can you remember your actual first cookbook that you got?Jenna Helwig:Oh, okay. So I don't I know it was a Betty Crocker, like, cooking or baking for kids book. I am not I think it was baking. I actually was trying to find the cover recently, just, like, Google search, and I couldn't. But I think that's what it was. Do you have one?Stephanie Hansen:Well, I mean, I have a few vintage.Jenna Helwig:I kinda select Yeah. It wasn't that one because it was for kids book, but I love that. It was like baking for kids or something.Stephanie Hansen:Yeah. And then did it have, did it have, like, wiener roll ups in it?Jenna Helwig:Oh my god. Maybe. The thing I remember the most were little English muffin pizzas or something like that. I remember my brother and I making those over and over.Stephanie Hansen:It I think it also had these, like, clown cupcakes.Jenna Helwig:That also sounds familiar. And maybe like cat cupcakes?Stephanie Hansen:Yes. Oh, so funny. Every year, we do a cookbook swap, and it's a super fun event. And people come and bring books that they no longer want or use, and we kinda sort them loosely in this huge room. And then we say go, and everybody, like, runs in. And however many books you bought or brought, you get to roughly take the same amount out, but you don't have to. But it's been fascinating, the books that people bring. And, I mean, I there's, like, a New York Times 1973 edition that has this recipe in it that's only in that book that's for a lamb ragu.Stephanie Hansen:And every year, I see that book come by, and I, like, pick the woman who's probably, like, twenty, twenty four. And I like press this book into her hands and I'm like, you need to have this book and you need to make the recipe on page one twenty one. And it's like three times it's happened and then they'll email me and they're like, I would have never found that recipe without you. It's such a great fun event.Jenna Helwig:That sounds wonderful. I love that idea.Stephanie Hansen:Yeah. It is really fun, and we get a lot of, like, boxes of people's recipe cards that were, like, someone's grandma's. And my radio partner and I always sort of move that stuff to the side, And then we keep it for a year and, like, go through it and look at it, and then we bring it back the next year. We've been doing this for, like, ten years. So it's been so fun to see what, like, really are in people's collections and what they get rid of. And, I mean, how many peanut butter blossom recipes there are in the world.Jenna Helwig:You know what? The world needs more peanut butter blossoms. Delicious.Stephanie Hansen:Yeah. Always delicious and always tasty. Well, it has been super fun to chat with you. I want people to follow your Substack. It is the Cookbookery Collective Cookbook newsletter, and we are with Jenna Helwig. And I'm just really appreciative for your time today. Congratulations on your twenty fifth anniversary with Real Simple. That's fun too.Jenna Helwig:Thank you so much. It's been a real pleasure to talk to you.Stephanie Hansen:Yes. Absolutely. Thanks, Jenna. Mhmm. Bye bye.Jenna Helwig:Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Welcome to another episode of "Dishing with Stephanie's Dish," the podcast for everyone obsessed with food, cookbooks, and the stories they tell. Today, host Stephanie Hansen sits down with Jenna Helwig —a true powerhouse in the cookbook world. You may know Jenna as the creator of the Cookbookery Collective newsletter but she's also the food director at Real Simple magazine and a prolific cookbook author herself. In this conversation, Stephanie and Jenna dive into their mutual love for cookbooks, discuss the enduring charm of print in a digital world, and explore the evolving landscape of cookbook publishing, from celebrity chefs to everyday cooks and influencers.Jenna shares insights from her career, talks about the resurgence and diversity of cookbooks, and lets us in on what it's like to balance her editorial roles at Real Simple and her Substack. They chat about memorable cookbooks from childhood, the pressure (and freedom) of home cooking, and the unique joys of discovering new recipes and makers. Whether you're a cookbook collector, home cook, or just love a good food story, this episode is packed with inspiration, nostalgia, and plenty of practical wisdom. So grab your favorite cookbook, get comfy, and join us for a delicious discussion!FULL EPISODE TRANSCRIPT FOLLOWS:Stephanie Hansen:Hello, everybody, and welcome to @DishingwithStephaniesDish, the podcast where we talk to people that are obsessed with food, cookbooks, and all things in the food space. And today, I'm speaking with Jenna Helwig, and I kinda came across her mostly on Substack, which I think maybe will make her be surprised. I found her as the creator of the cookbookery collective cookbook newsletter, and I was like, hey. You're into cookbooks. I'm into cookbooks. Let's talk about cookbooks. And we got the call set up, and then she said, oh, and by the way, I am the food director of Real Simple magazine. And I was like, oh, just that small detail that I literally did not even know about you.I'm so embarrassed. Welcome to the program.Jenna Helwig:Thank you so much. Thanks for having me. And I'm thrilled that you found me through the substack because that's a newish thing for me, and I love that, you know, people are reading it.Stephanie Hansen:Yes. And I was so like, I'm just obsessed with cookbooks, and I am a cookbook writer. I'm on my second book that's coming up, and I read a lot about trying to get published and different points of view of cookbooks. And we have quite a few good cookbook authors that hail from the Midwest in the Twin Cities here. And you had, I think, done an interview with my friend Zoe from Zoey Bakes, which probably is how I found out about you.Jenna Helwig:That is probably right. Yes. Zoey. Also, I think of Amy Theilan. I know she's not right there, but she's, you know, in the vicinity. Right? So yeah. For sure. And Pinch of Yum, aren't they based in Minneapolis? So yeah.Jenna Helwig:They are. A good a good food thing going.Stephanie Hansen:Yes. And the Food Dolls just published their book. They have, like, 8,000,000 followers.Jenna Helwig:Amazing. I guess I've been through that interview. Yeah. And who is that?Stephanie Hansen:Sarah Kiefer, do you know her?Jenna Helwig:Oh, yes. Of course. Her cookies, baked goods. Yeah.Stephanie Hansen:Yeah. We are all from, the Twin Cities, and most of them have, like, specialty angles. Like, I am just a home cook, so that's sort of my point of view on the Midwest. But it has been a really great market to be in. And one of the things that I started a radio show about seventeen years ago, so we've talked a lot of these people along the way. And right when we started the radio show, you know, Facebook and Instagram were launching, and it's been such an interesting trajectory to see cookbook authors in particular. And, like, everyone's like, oh, print is dead. Like, magazines are dead.Publications are dead. And yet, you know, cookbooks are, in some respects, doing better than ever.Jenna Helwig:Yeah. I agree. I feel like they are thriving. I also feel like, you know, at least for me personally, and I do notice this though with a lot of other people that we are on our screens all the time, and we're kinda tired of it. So whether it's a cookbook or even a print magazine, like, there's just something so lovely about turning pages, just, like, shutting out everything else. No other notifications are popping up on your screen. So print is very special.Stephanie Hansen:Yeah. And it feels like you can have, like, personal one on one time with it because you can set your phone down and really immerse yourself in the story.Jenna Helwig:Yes. Exactly. We all need more of that.Stephanie Hansen:I think so. My food magazines too, you mentioned that you're the food director of Real Simple, and you guys are having your twenty fifth anniversary. Yes. And I literally before you sent me that text, I was, like, reading it. And I'm a subscriber, so I'm gonna hold up my copy here. Because I really I love food print too. I worked in the newspaper business, and I'm kind of a tactile print person also. And you had a really cool feature this month about what's the best takeaway you've ever gotten from Real Simple because you guys are in your 25th birthday. So I thought I'd ask you what your best takeaway is.Jenna Helwig:Oh my gosh. That's such a hard question. Alright. I I'm sure it's going to be food related, and I'm kinda gonna cheat and pick something from that month. I worked with Molly Ye on the beautiful birthday cake that's on the cover. And, you know, one of the things she did that I feel like I've used in other in other applications, but never for frosting, was she used instead of food coloring, freeze dried raspberry powder to make the beautiful pink frosting. And I just hadn't done that before, and it was so easy and such a kind of natural way to make something look so lovely.Stephanie Hansen:Yeah. That's funny because, yeah, and the cake, it's a it's a lemon poppy seed cake, and then it has like a a raspberry pink frosting on the outside and then raspberry jam on the inside. It really it also gives you a little bit of that raspberry flavor in the frosting, but it's not like super wet like it would be if you used real raspberries or also, like, super overly sweet if you used just jam.Jenna Helwig:You know what? That is exactly right because it lends that little bit of tartness to it too, and so it's just such a nicely balanced frosting.Stephanie Hansen:So you are a cookbook writer yourself.Jenna Helwig:Mhmm.Stephanie Hansen:I'm forgetting the name of your books. It's Minute Dinners or Dinner andJenna Helwig:“Bare Minimum Dinners.” The most Bare minimum. Yes. “Bare Minimum Dinners”. Stephanie Hansen:I'm all for that. And you've had, a number of cookbooks, I think. Aren't you? Like, you've had a few more of that too.Jenna Helwig:Yes. So I've written five books. Three of them were more in the, like, family baby toddler space. I used to be the food editor at Parents Magazine. Sure. And so that was really how I kind of got into cookbook writing. I started with real baby food and then wrote one called baby led feeding. And I will say that is by far my best selling cookbook.Jenna Helwig:You know, it's still something we actually did a reissue a couple of years ago, so I did an updated version. It's still something that parents are finding, and that just makes me so happy.Stephanie Hansen:My neighbor who just had a baby, she's gonna be two, was obsessed with that book because I just she knows I write cookbooks, and I film a TV show in my house too. So I'm always bringing them food. And when she first had the baby, she showed it to me, and she was like, have you ever heard of this book?Jenna Helwig:And it was yours. Oh my gosh. That's amazing. Well, that's so great. I'm I that's a really hard time of life as I you know, just, like, trying to figure out no one really tells you how to feed your baby, which is strange. And so I think anything that I could do to make it just less stressful, that was always my goal with those books.Stephanie Hansen:And I think that there's so much to be said about just getting dinner on the table. Like, it's almost a political act these days just to, like, be working, be taking care of your mental health, be worrying about your social time with your kids, your family, your family, aging parents, and then all of a sudden every day someone is supposed to, like, be putting all these elaborate meals on the table, like, sometimes just even surviving a day without the food, and then you have this whole other stressor on top of it.Jenna Helwig:I could not agree more. I mean, which is why I thought of bare minimum dinners. Like, it's this idea, and we do this also in real simple. You know, it's very similar. They're like I call fussy the f word. I'm like, nothing fussy, you know, especially when we're talking about recipes in the magazine. Skip the garnish. Like, you know, there's you're not putting on a show for anyone.You know? Just do what you can. That's really you know? But is it better or good is better than perfect. Done is better than perfect. Just get it done.Stephanie Hansen:And some people, like, because they feel like they're trying to live up to something in a Instagram photo, it prevents them from having a dinner party or, making food for a neighbor because maybe it's, like, not good enough. You know, just the sheer act of eating and providing food for your family, whoever your family looks like, or even just for yourself, you are gonna eat better. You're gonna have more control over what you eat. I have eaten at a million restaurants in my life, and I just find that I always feel so much better when I'm cooking at home.Jenna Helwig:I agree. I love to go out to eat. However, then if if I do that too much, I'm like, okay. I just need to reset at home. And, you know, I've also noticed that in some cookbooks, there has been this trend towards the food not being overly styled or the author doing that themselves and thinking about, like, Julia Tershen with her last book. You know, she photographed that herself, and the food looks great, but also real.Like, you could do it. And, also the book Chinese Enough that I just featured in Cookbookery Collective. You know, those recipes just don't feel like nitpicked to death. You know? They're just very naturalStephanie Hansen:looking. I feel like we might see more of that. I photographed my own book, but it was simply out of necessity because I didn't have $20 to pay someone. So I said to the publisher, well, if my Instagram's okay, I'm gonna do, like, similar to that. Is that okay? And they were like, sure. Oh, great. As we look at cookbooks as a genre, things have changed a lot because it used to be that you were a professional chef or you were a restaurant chef and you were writing about your restaurant or you were a small group of people that were super experienced in cooking, and maybe you had, you know, 10 books that you were writing in the different genres. You did vegetarian and gluten free and then dairy free.Now, like, the cookbook space is really kind of being taken up by regular people or influencers in a lot of respects. Does that, open the door for more excitement or is it sometimes do you worry that maybe the books aren't as good? Oh,Jenna Helwig:Oh, that's a tough question. I think that anything that gets people cooking is good. So I am you know, if the it is someone without a lot of cooking experience who has a book, but it still excites people to get into the kitchen, fantastic. So that's really my main goal. I do think, you know, where I am in my life, like, I really wanna learn something new from a cookbook. So that's what I personally am looking for, but there are cooks of all different, you know, ability levels and experience levels. So I think that having a variety of cookbooks that can reach everyone where they are is probably the answer.Stephanie Hansen:There is so much diversity too in cookbooks now. Like, the no offense to the old beautiful Asian cookbooks that you would get, but, you know, you didn't really feel like you could make a lot of the things out of there because maybe you didn't have the ingredients or you weren't familiar with technique. The the more recent diversity in cookbooks, it feels like you can actually make some of these things.Jenna Helwig:Well, I think that's right. Some of the things do feel more accessible. And, also, we just have access to so many more ingredients now, which is amazing. Just even at, like, regular grocery stores. My parents live in Colorado and, like, in the suburbs, and I was, you know, just driving by where I used to live. And there was an H Mart, you know, which I like, my jaw just, like, fell on the floor. There's no H Mart there when I was growing up. So the fact that I could have had access to all of those ingredients, and now the people who live in Broomfield, Colorado do is a miracle.Stephanie Hansen:That's so funny because I'm actually reading crying in H Mart right now for my book club, and it's just a delightful memoir about a woman who's experiencing the loss of her mother through the Korean cooking and heritage that she had growing up, and it's really a delightful book. It's so good. When you are thinking of what you wanna write about for your substack, because I'm in some ways, I'm surprised that you still find this topic and this genre interesting after having worked at Real Simple for five years because I've I it's almost like feels like is it too much of the food, but it it really is steeped in you. And how do you pick, like, what you wanna feature on your Substack versus what would maybe be a potential something in the magazine down the road, or is it just all the love and all of the same?Jenna Helwig:So I for real simple, you know, obviously, I get to kind of put a lot of myself into there and, you know, kind of direct that coverage, you know, pitch what I think we should cover. But I'm always doing that through the lens of our audience. You know? What and I she's usually a she. You know? What does she want? How much time does she have? What's gonna make make her life easier? So I really hyper focus on that. And a lot of it does kind of mirror my life because I am, you know, kind of similar to the real simple reader, but that's primary. I feel like with the substack, I can just do whatever I want. It's really, like, the books and the authors that speak to the me the most. It's nice to kind of have that, you know, freedom even if it's something that maybe we wouldn't cover in the magazine or might be a little more obscure.Jenna Helwig:You know? It's just fun to be able to follow my passions and my interest. And I do love food, and I really love cookbooks. So it's it's funny that I spend even extra time with them, but it really makes me so happy.Stephanie Hansen:I am hoping that in substack's evolution that we get more information about who our readers are. Because when you're, like, at a magazine, you know, you have a deep dive in your target market and the radio show, they know exactly who your p ones are. In Substack, you have followers, but you don't exactly know that much about them except basically where they come from.Jenna Helwig:That is such a good point, and I'm sure you also know so much more about this than me. I'm still I'm such a newbie. I've been a Substack subscriber for a long time. But now I just, you know, launched this, you know, like, over a month just over a month ago, and so I'm still figuring out all the analytics and everything. But I agree that that would be super helpful just to know more. Like and I'm I've also been thinking, and maybe you've done this. Like, have you done surveys of your audience, your subscribers? Yeah. And, also, like, people don't love to fill them all out. Jenna Helwig:I love surveys.Stephanie Hansen:See, I do too, but that's probably because we're, like, the publishing types. Right? So I did a survey, and it kind of mirrored what I thought from an age perspective, but I didn't get much more details than that. K. So I think if I was gonna give Substack advice, and maybe they'll ask me someday. Who knows? Mhmm. That it would be to help us understand who those markets are more because it does help you frame who you're writing for. As you look at the the newsletter, are you going to continue to speak to authors? Will you ever do recipes on your own like you've been in that space? Jenna Helwig:So I don't think I will do recipes on my own. I feel like, you know, when I have ideas for, new dishes or new, you know, like, stories. I kind of direct those to Real Simple. And I've done a lot you know, I've done all those cookbooks. So I sort of feel like the world maybe doesn't need more recipes from me. You know? I'm I'm very interested in what other people have to say. I think that I love doing these author interviews or just the interviews with other people in the cookbook community. Like, recently interviewed the woman who started Instagram's oldest cookbook club.And so she was fascinating. Oh, great. Yes. And there was such a good response to that. I'm interested in talking to people in cookbook publishing. So just really kind of anyone in that community. I I think there might be room later for more, like, reported stories.Stephanie Hansen:Yeah.Jenna Helwig:You know? That so not interviews, but, like, on a certain topic, like book design or titles or spines. I don't know. But, but I I don't think it's gonna be recipes for me. We'll see.Stephanie Hansen:It is interesting. You asked, the woman with the cookbook collection how she organized her collection, and she said by, type of food or genre. But then there's other people that I know that organize it by color.Jenna Helwig:I do that.Stephanie Hansen:Okay. And and it looks so cool. Like, when you have a huge collection, it just it looks so cool on the shelves. But I was like, oh, that would be so hard because unless you remember the color of the cookbook, how could you find it?Jenna Helwig:Yeah. You know, I will say so I live in Brooklyn, New York in a not huge apartment. So I first of all, everything has to look as tidy as possible, and color colors help with that. And I really only have room for about 250 books as opposed to, like, Deborah was saying, she has 2,000 Yeah.Stephanie Hansen:It was crazy. Thousand.Jenna Helwig:So jealous. But so somehow in my mind, I know what the color is. I don't know how to say it, but IStephanie Hansen:don't know how to catalog it. Purple one.Jenna Helwig:Yeah. So if I had more, maybe that wouldn't work.Stephanie Hansen:Yeah. Well and you okay. So you live in Brooklyn. That is such an amazing food community. Yes. And you just have so many great makers. And I do find a lot of good makers in Real Simple, like people making new artisanal products, and I had a podcast about that for a long time. That is really like, when you feel like you've discovered something that someone turns you onto and it's great, That's, like, one of my favorite discoveries about being involved in the food business, and I feel that way about cookbooks too.Jenna Helwig:Absolutely. And I think that when it comes to Real Simple, that's really one of the things that people come to us for. They trust our recommendations, you know, and things that we've discovered. And I feel like that is especially true with our holiday gift guide Yes. Which, you know, is, like, pages and pages every year. We spend months on it, you know, finding things, testing things. And believe it or not, I'm gonna be starting that again soon. But, yes, I I think that that it's such a privilege to be finding these new things and sharing them, and I think we really do get good feedback from them.Stephanie Hansen:Do you get to travel a lot around the country? OrJenna Helwig:Yeah. I mean, you know, there are certainly trips that I am taking for like, I went out to Expo West recently. Do you know that? It's a big, huge, like, food trade show in Anaheim and, went and met with a bunch of different brands, saw what was going on, what was new. So I try to take as many opportunities for travel as possible. I really love to just be out and about.Stephanie Hansen:Did you run across, at that show two gals? They have a product called Maza Chutney.Jenna Helwig:Okay. I was literally just talking to someone about this today. In fact, I was I sent a photo to my executive editor because, yes, I did meet them, and then I was at the Cherry Bomb Jubilee Yes.Stephanie Hansen:And they sampled there.Jenna Helwig:Days ago. Yes. And they sampled there, and I actually got a couple bottles. I was like, can I take that? And they let me. And so I was just I made some eggs for lunch today, and I put the cilantro chutney on top. It was so good. And I was, yeah, just telling one of my colleagues about it. So funny.Stephanie Hansen:I produce culinary markets in the Twin Cities, and they were one of the first makers that I met when I started doing this. And I was just like, oh, those those girls are onto something, and it's a family business. Their story is so great.Jenna Helwig:The branding is amazing Yep. And the food tastes great. Are they from there?Stephanie Hansen:Yeah. From the Twin Cities. Wow. They've just developed to, like a lentil spread. That's a like a hummus, but with lentils and also super flavorful and delicious. So watch for that because that's a brand new product line that they just are launching. But, yeah, weird coincidence, but Oh, funny. Yeah.Great product. When you can you can you remember your actual first cookbook that you got?Jenna Helwig:Oh, okay. So I don't I know it was a Betty Crocker, like, cooking or baking for kids book. I am not I think it was baking. I actually was trying to find the cover recently, just, like, Google search, and I couldn't. But I think that's what it was. Do you have one?Stephanie Hansen:Well, I mean, I have a few vintage.Jenna Helwig:I kinda select Yeah. It wasn't that one because it was for kids book, but I love that. It was like baking for kids or something.Stephanie Hansen:Yeah. And then did it have, did it have, like, wiener roll ups in it?Jenna Helwig:Oh my god. Maybe. The thing I remember the most were little English muffin pizzas or something like that. I remember my brother and I making those over and over.Stephanie Hansen:It I think it also had these, like, clown cupcakes.Jenna Helwig:That also sounds familiar. And maybe like cat cupcakes?Stephanie Hansen:Yes. Oh, so funny. Every year, we do a cookbook swap, and it's a super fun event. And people come and bring books that they no longer want or use, and we kinda sort them loosely in this huge room. And then we say go, and everybody, like, runs in. And however many books you bought or brought, you get to roughly take the same amount out, but you don't have to. But it's been fascinating, the books that people bring. And, I mean, I there's, like, a New York Times 1973 edition that has this recipe in it that's only in that book that's for a lamb ragu.Stephanie Hansen:And every year, I see that book come by, and I, like, pick the woman who's probably, like, twenty, twenty four. And I like press this book into her hands and I'm like, you need to have this book and you need to make the recipe on page one twenty one. And it's like three times it's happened and then they'll email me and they're like, I would have never found that recipe without you. It's such a great fun event.Jenna Helwig:That sounds wonderful. I love that idea.Stephanie Hansen:Yeah. It is really fun, and we get a lot of, like, boxes of people's recipe cards that were, like, someone's grandma's. And my radio partner and I always sort of move that stuff to the side, And then we keep it for a year and, like, go through it and look at it, and then we bring it back the next year. We've been doing this for, like, ten years. So it's been so fun to see what, like, really are in people's collections and what they get rid of. And, I mean, how many peanut butter blossom recipes there are in the world.Jenna Helwig:You know what? The world needs more peanut butter blossoms. Delicious.Stephanie Hansen:Yeah. Always delicious and always tasty. Well, it has been super fun to chat with you. I want people to follow your Substack. It is the Cookbookery Collective Cookbook newsletter, and we are with Jenna Helwig. And I'm just really appreciative for your time today. Congratulations on your twenty fifth anniversary with Real Simple. That's fun too.Jenna Helwig:Thank you so much. It's been a real pleasure to talk to you.Stephanie Hansen:Yes. Absolutely. Thanks, Jenna. Mhmm. Bye bye.Jenna Helwig:Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

North Korean state media coverage of the first international marathon in Pyongyang since 2019 underscored ongoing inconsistencies in how state propaganda mythologizes Kim ll Sung, changing the name of the event to remove reference to the founding leader's birthplace Mangyongdae. NK News founder and CEO Chad O'Carroll joins the podcast to discuss the ideological tensions surrounding the event's new name and how it relates to trends that started last year. He also discusses the recent death of one of the most extraordinary North Koreans to ever cross the inter-Korean border — Kim Shin-jo — as well as the future of efforts by Voice of America and Radio Free Asia to broadcast uncensored information into the DPRK following budget cuts by the Trump administration. About the podcast: The North Korea News Podcast is a weekly podcast hosted by Jacco Zwetsloot exclusively for NK News, covering all things DPRK — from news to extended interviews with leading experts and analysts in the field, along with insight from our very own journalists.

learn how to say 'actually' in Korean

learn how to say PyeongChang and other important names like a native

Welcome to 차 with Laura and Leah! Cha is a podcast and video series featuring conversations with our friends over tea. We are two diasporic Korean women who were inspired by Nina Simone's quote, “An artist's duty is to reflect the times.” Cha is our offering to the collective and we hope our conversations inspire you to start having meaningful dialogues and reflections with your own communities. So make sure to brew a pot of cha and join our conversations about art, spirituality, culture, and liberation.  Laura Instagram Laura Website Laura YouTube Leah Instagram Leah Substack Leah YouTube  

This week Jun and Daniel explore the differences in roommate culture between Korea and America. They discuss why having roommates is more common in the US compared to Korea, where most unmarried adults either live alone or with their parents. From college dorm experiences to adult living arrangements, our hosts examine how factors like geography, finances, cultural expectations, and the jeonse housing system influence these different approaches to shared living. They also share their personal experiences with living at home, alone, or with roommates throughout their lives.If you're interested in learning about Korean college dorm living, why 30-40% of young American adults have roommates but only 5% of Koreans do, how apartment sizes and financial factors affect living arrangements, or why Daniel believes communal living creates more meaningful experiences, tune in to hear Daniel and Jun discuss all this and more! This episode also explores the stigma of living with parents across both cultures, as well as the hosts' shared ideal living situation.She Leads with CAREShe Leads with CARE is a limited podcast series hosted by actor and producer Bellamy...Listen on: Apple Podcasts SpotifySupport the showAs a reminder, we record one episode a week in-person from Seoul, South Korea. We hope you enjoy listening to our conversation, and we're so excited to have you following us on this journey!Support us on Patreon:https://patreon.com/user?u=99211862Follow us on socials: https://www.instagram.com/koreanamericanpodcast/https://twitter.com/korampodcasthttps://www.tiktok.com/@koreanamericanpodcastQuestions/Comments/Feedback? Email us at: koreanamericanpodcast@gmail.com

Our first guest on Cha is our friend, Naley by Nature. Naley is the founder of NaleybyNature , an independent project to document stories from different corners of the world. She is a filmmaker, producer, and writer and is currently working on bringing greater awareness of the Palestinian genocide to Western audiences. Born and raised in New York, Naley studied media and journalism at Iona College. With the rise in social media, Naley was drawn to all the perspectives traditional media fails to report on. During the pandemic, Naley and her co-founder, Sadia, quit their jobs and started traveling the world to create their documentary.Welcome to 차 with Laura and Leah! Cha is a podcast and video series featuring conversations with our friends over tea. We are two diasporic Korean women who were inspired by Nina Simone's quote, “An artist's duty is to reflect the times.” Cha is our offering to the collective and we hope our conversations inspire you to start having meaningful dialogues and reflections with your own communities. So make sure to brew a pot of cha and join our conversations about art, spirituality, culture, and liberation.Links Naley InstagramNaley SubstackNaley YouTube Laura InstagramLaura Website Laura YouTube Leah InstagramLeah SubstackLeah YouTubelogo designed by @grime_ninja

Welcome to 차 with Laura and Leah! Cha is a podcast and video series featuring conversations with our friends over tea. We are two diasporic Korean women who were inspired by Nina Simone's quote, “An artist's duty is to reflect the times.” Cha is our offering to the collective and we hope our conversations inspire you to start having meaningful dialogues and reflections with your own communities. So make sure to brew a pot of cha and join our conversations about art, spirituality, culture, and liberation.Links ⁠Laura Instagram⁠⁠Laura Website ⁠⁠Laura YouTube ⁠⁠Leah Instagram⁠⁠Leah Substack⁠⁠Leah YouTube⁠Logo designed by @grime_ninja

Vans are cool, skate boards, bmx and bros, why can't we like hoodies, the new remote wardrobe, Apple is better then everything else, iPhone 17 where are you?   Gypsy rose, handmaidens tale returns, triple digit flip, Natalia speaks, pawn stars do America, deli boys, the food that built America.   Spicy honey butter garlic chicken, honey siracha scallops, curry fish, gochujang sauce, tropical salmon bowl, raspberry ice cream, Korean bbq meatballs.   Happy hump day stars

Bishop Lucey Park - when it's open again soon should the name be changed…CIE - 80 years of buses & trains in Cork - great memories and a bright future ahead too...Why did they want a Cillian Murphy lookaike in South Korea & lots more Hosted on Acast. See acast.com/privacy for more information.

practice talking about what you've done in Korean

practice talking about what you've done in Korean

learn how to say 'response' in Korean

Our first guest on Cha is our friend, Naley by Nature. Naley is the founder of NaleybyNature, an independent project to document stories from different corners of the world. She is a filmmaker, producer, and writer and is currently working on bringing greater awareness of the Palestinian genocide to Western audiences. Born and raised in New York, Naley studied media and journalism at Iona College. With the rise in social media, Naley was drawn to all the perspectives traditional media fails to report on. During the pandemic, Naley and her co-founder, Sadia, quit their jobs and started traveling the world to create their documentary. Welcome to 차 with Laura and Leah! Cha is a podcast and video series featuring conversations with our friends over tea. We are two diasporic Korean women who were inspired by Nina Simone's quote, “An artist's duty is to reflect the times.” Cha is our offering to the collective and we hope our conversations inspire you to start having meaningful dialogues and reflections with your own communities. So make sure to brew a pot of cha and join our conversations about art, spirituality, culture, and liberation.  Links Naley Instagram Naley Substack Naley YouTube Laura Instagram Laura Website Laura YouTube Leah Instagram Leah Substack Leah YouTube

Send us a textSouth Korea's hosting of the Formula One Grand Prix in Yeongam (2010-2013) was supposed to bring global prestige, but instead became one of motorsport's biggest flops. We dive deep into how mismanagement, cultural misunderstanding, construction disasters, and financial chaos turned Korea's ambitious F1 dreams into an international embarrassment. Along the way, we explore Korea's long history of hosting ambitious global events primarily for image, without genuinely understanding their meaning or planning properly. Top Tier PatronsAngel EarlJoel BonominiDevon HiphnerGabi PalominoSteve MarshEva SikoraRon ChangMitchy BrewerMackenzie MooreMinseok LeeHunter WinterCecilia Löfgren DumasAshley WrightGeorge IrionKwang Ja MoonEdward BradfordStarting at just $5/month, get a lot of great extra content by going to our Patreon Korea's #1 ghost and dark history walking tour. Book at DarkSideOfSeoul.com Get your comic at DarkSideOfSeoul.comSupport the showJoin our Patreon to get more stuff https://patreon.com/darksideofseoul Book a tour of The Dark Side of Seoul Ghost Walk at https://darksideofseoul.com Pitch your idea here. https://www.darksideofseoul.com/expats-of-the-wild-east/ Credits Produced by Joe McPherson and Shawn Morrissey Music by Soraksan Top tier Patrons Angel EarlJoel BonominiDevon HiphnerGabi PalominoSteve MarshEva SikoraRon ChangMackenzie MooreMinseok LeeHunter WinterCecilia Löfgren DumasJosephine RydbergDevin BuchananAshley WrightGeorge Irion Facebook Page | Instagram

Send us a textBall Watching hosts, Jake Koenig and Justin Graham, break down St. Louis CITY SC's tough home loss against Columbus Crew, and the upcoming home match against another one of MLS' best, Vancouver Whitecaps!Follow the show on X and/or Instagram (@BallWatchingSTL)! Find our guest interviews and all episodes in video form on YouTube by searching https://www.youtube.com/@ballwatchingSTL. Be sure to hit subscribe and turn notifications on!Hoffmann Brothers is the 2025 presenting sponsor of Ball Watching! Headquartered right here in St. Louis for over 40 years, Hoffmann Brothers is a full-service residential & commercial provider, providing Heating, Air Conditioning, Plumbing, Drains, Sewer, Water Heaters, Duct Cleaning, Electrical and Appliance Repair services. Visit them online at hoffmannbros.com!Make The Pitch Athletic Club & Tavern (thepitch-stl.com) your St. Louis CITY SC pregame and postgame destination for all your food and drink needs! Tell them your friends at Ball Watching sent you... Seoul Juice is the official drink of Ball Watching and made with three clean simple ingredients: water, organic lemon juice, and Korean pear juice. Get yours at Dierbergs, Sams Club, or online at seouljuice.com. Use code "BALLWATCHING" at checkout for 20% off all online orders!Shop in-store or online at Series Six (seriessixcompany.com) and receive a 15% discount on all orders storewide using code "BALLWATCHING" at checkout!

SHOP Riman.com/DRKAZER BECOME A PLANNER Riman.com/DRKAZER GET STARTED WITH PEPTIDES DianeKazer.com/PEPTIDES What if I told your Beauty Routine is F*cking with your Hormones & Causing Can$er? And it's expanding your waistline? And making you infertile. Slaying your sex drive… Causing you night sweats… Awakening you in the night with ‘Wait why am I WIDE awake'? Yes…for 95% of women, their beauty and personal care routine is THAT bad. AND…for men too! In a world where beauty and brawn often comes at the cost of health, two women doctors are flipping the script. Join me, Dr. Diane Kazer and one of my besties, Dr. Rimka—leaders in the fields of peptide therapy, emotional healing and non-toxic beauty—as we reveal what's possible when you ditch toxic injectables and synthetic skincare for something smarter.

This episode is a bit long--we are talking about the last elements of the reign of Takara Hime, the fall of Baekje, and the attempt to restore the kingdom, which culminated in the Battle of Hakusukinoe, aka the Battle of Baekgang.  For more, check out our blog at https://sengokudaimyo.com/podcast/episode-124 Rough Transcript Welcome to Sengoku Daimyo's Chronicles of Japan.  My name is Joshua and this is Episode 124:  The Battle of Haku-suki-no-e. Echi no Takutsu looked out from where he stood on the deck of his ship.  The horizon seemed to bob up and down, but he knew that was just an illusion caused by the waves.  And upon those waves, hundreds of Yamato ships floated, ready to do battle.  As a veteran of this and other wars, Takutsu was used to surveying flotillas of ships, and yet, none of his years of experience had quite had this kind of impact upon him.  Yamato's ally, Baekje, had fallen in battle to the combined might of the Tang and Silla forces, and now they were assisting a band of rebels who were trying to once again restore their kingdom.  Silla was, of course, an all too common adversary for the Yamato court, but the Tang: now that was another matter. The Tang dynasty had only grown in the four and a half decades since it was founded.  They had destroyed their enemies and continued to expand.  They had defeated the Gokturks and expanded into the heart of Eurasia. Even in cases like Goguryeo, who had so far managed to hold out against their attacks, it was clear that they had an effect.  The Tang dynasty was the superpower of its day, and for whatever airs Yamato may have put on, they were still a backwater in comparison. And yet, on this day, that backwater seemed, by all rights, to have the upper hand.  In response to the destruction of Baekje, Yamato had marshalled all of their forces.  Their boats greatly outnumbered those of their opponents, and if they could defeat the Tang navy, then they could make landfall and connect with the remaining Baekje forces attempting to restore their kingdom.  And so here they were, at the mouth of the Baengma River, also known as the Baekgang, or, in Japanese, the Haku-suki-no-e.  The Tang forces were bottled up, and the greater Yamato forces seemed poised to take them out.   The only problem was that the river mouth narrowed quickly, so that only a few ships could attack at any given time.  Still, with overwhelming numbers, Echi no Takutsu and his fellow soldiers expected that they would still be able to overcome their enemies and place their allies back in control of their territory. With confidence in their victory, the Yamato ships sailed forward, prepared to crush their enemies, and restore Baekje…   Greetings, everyone, and welcome back.  As you may have figured out we are still in the later half of the 7th century.  During the last episode we talked about the embassy to the Tang dynasty court that got delayed—placed under house arrest for a year—because the Tang dynasty was conducting their special military operations over on the Korean peninsula.  That was in the year 660.  Specifically, the Tang were working in conjunction with Silla to destroy the Kingdom of Baekje, and they even returned to the Tang capital with prisoners, including the royal family and many high-ranking nobles.  That they didn't want the ambassadors leaving, and presumably informing Baekje on their way back, would seem to speak to the strong ties between Baekje and Yamato.  After all, several times in the Nihon Shoki we have seen where the Baekje royal line was endangered and a prince that had been living at the Yamato court was brought across the strait with Yamato support to place them back on the throne. This episode, we are going to look a little closer at what happened on the peninsula and what happened when news of the event reached the Yamato court.  This would culminate in one of the most famous naval battles in east Asia—certainly one of the most famous in Japanese history.  It is recorded in records from various sides, so unlike many of the raids on Silla, and other conflicts on the peninsula, we have multiple accounts documenting it, and if the Japanese account is to be believed than it may have been among the largest naval conflicts in the world at that time. So let me take you through what the Chronicles have to say up until the battle and then we can talk about what happened and a little bit about what it would mean for Yamato in the years to come. We'll start a bit before the conflict, while Baekje was still going strong.  The Chronicles are filled with portents and omens, and of course, they already knew what had happened.  Still, let's talk about some of what they mentioned leading up to the battle, as well as some of the remaining accounts demonstrating the cross-strait exchanges. We'll start in 655, the year after Takara Hime had assumed the throne, being given the name Saimei Tennou by the Chroniclers.  On the first day of the 5th month we are told that a “man of Tang” was seen riding a dragon in the sky.  He is described as wearing a broad hat of blue—or green—oiled cloth.  He rode fast from the peak of Mt. Katsuraki and disappeared on Mt. Ikoma.  At noon he galloped over the pines of Sumiyoshi and disappeared into the west. This is obviously a fantastical story, but let's talk about what we can.  It is hard not to see in this some of the importance that the Tang dynasty would play in this reign, especially given the fact that this occurred in the first year after Takara hime had ascended the throne.  It would seem to have been meant here as an omen.  I have not seen specific comments about this, though I'm sure someone has looked into it.  But for me, I am struck by the fact this person was, first and foremost, identifiable as Tang, likely meaning because of his clothing.  And he was riding a dragon.  Dragons were known in Japan, but not quite as popular in folklore as they are shown to be on the mainland.  The Dragon was the imperial symbol of the Tang and other dynasties.  Japan had its own stories of dragon kings and other such things, but in this case I can't imagine that the connection with the imperial throne would be ignored. The hat is also interesting.  The color is listed as “blue” though Aston translates this as “green”.  The term “aoi” was used for any color on the spectrum from blue to green.  In fact, it is still the case that the “green” light on a Japanese traffic signal is still referred to as “blue”.  There were more specific colors, but the word “midori” would have been more like a specific word, like “teal”, “cerulean”, or “aquamarine”, rather than a core color like we would use blue, yellow, or, in this case, green.  The fact that it was made of oiled stuff suggests to me that it was waterproofed.  It is noted specifically with the character for “kasa”, which typically refers to a wide brimmed hat used to keep the rain off. I suspect that in this case it was the kind of hat that we often see on Tang dynasty figurines of riders.  They often have a tall, wide-brimmed hat, often with drape of sheer fabric around the edge.  This kind of hat would eventually be popular in Japan amongst traveling noblewomen, as it helped keep them out of the sun and away from the bugs and, well, it also acted as a barrier between the them and the rest of the world.  The versions seen on the Tang figurines are usually somewhat short, probably just enough to obscure the face, and may have helped to cut down on glare.  These often aren't obviously oiled, but that certainly could have been the case, and that may have been another method of protecting travelers from anything that nature could throw at them. It does seem a very particular image. The course of the rider is somewhat interesting.  From Katsuraki, on the southwestern edge of the Nara basin, north to Mt. Ikoma.  Then west to Sumiyoshi and off to the far west—in other words, back to the Tang dynasty.  Sumiyoshi is also of particular interest. The pines of Sumiyoshi are a particular poetic trope, or utamakura.  They help to conjure famous imagery of a place, and so it is hardly surprising that they would be found in this context.  In this case I suspect that is the main reason they are mentioned.  However, Sumiyoshi also has its own importance.  Sumiyoshi was once on the seashore, and Sumiyoshi was a common shrine for travelers to pray at for safe travels.  In fact, there are Sumiyoshi shrines across the archipelago that all are tied back to the Sumiyoshi in the modern Ohosaka area, and they often found near the shore as places where travelers could pray for safe passage before they headed off on the sea. And so it would make sense that the rider would head off over Sumiyoshi and to the west, much as the various ambassadors would travel off to the west. There may be more to it, but I suspect that this was either referencing the growing links between Yamato and the Tang, or perhaps simply referring to the various kentoushi—the ambassadors who crossed the seas to the Tang court and brought back so much to the archipelago. The next obvious omen seems to come in 657.  In this case it was a white fox seen in the land of Iwami.  It was mentioned in the same record as when ambassadors Adzumi no Tsuratari and Tsu no Kutsuma came back from the Western Seas via Baekje.  It isn't clear that the two are connected, though.  Perhaps there is something I'm missing.  It is notable that this seems to be the only mention of Iwami that I could find, at least doing a quick search for the characters in the electronic version of the text.  Iwami is the land to the west of Izumo, on the western end of modern Shimane prefecture, and the western end of the San'in-do, along the northern edge of western Honshu.  It is a mountainous region on the edge of the Japan Sea, the Nihonkai. We've talked about many of the other accounts after that, until the following year, 658.  We have a note about a south-pointing chariot, which we'll discuss in a later episode, but that was clearly another connection to continental technologies.  After that we have an account from Izumo.  Huge numbers of dead fish were washing ashore, up to three feet, or roughly a meter, deep.  The fish were apparently the size of a pufferfish, with beaks like a sparrow and thorny scales, several inches long.  I wonder if, by the description, they could be referring to triggerfish or parrotfish, which are found in the Japan Sea.  Fish kills, or mass die-offs, are unfortunate events that occasionally happen for a variety of reasons.  The most common is actually asphyxiation—algae blooms or other such events that eat up the oxygen, causing fish to die off in an area.  Fish kills might also happen because of disease, undersea quakes, and other factors.  Of course, to anyone in Izumo, this would have been a terribly random event.  I can't tell whether or not it was an omen, but it certainly could have been.  If so, I doubt it would have been a very good one. The strange fish that were brought up were called “sparrow fish” by the locals.  They believed they were sparrows that had gone to the ocean and turned into fish. Immediately after that, in the Chronicle, we get a somewhat odd entry in that it seems out of place.  We are told that Baekje had sent to Japan requesting aid.  Tang and Silla had teamed up and captured King Wicha, his queen, and the heir to the throne.  It is probably notable that this is written as “one book says”.  Also, recall that dates were still somewhat problematic at this time.  They were based on the regnal years of the monarch or the dates according to the sexagesimal cycle, either of which could have been off, particularly at this time, in different sources.  I suspect that the fact that they mention it as “one book says” indicates that even the compilers of the Nihon Shoki weren't quite sure that this was in the right spot, but it was an account of what did eventually happen—just not until two years later.  This position is bolstered by the fact that the next account talks about how Azumi no Muarji no Tsuratari had returned from what was apparently another trip to the Western Seas and Baekje, just a year after the previous.  Again, this could be the same expedition, with accounts misplacing the dates, or with dates according to when he left and others when he arrived back.  Still, it brings us yet another omen. Apparently, around this point, Baekje had been successful against Silla.  This is a good reminder that Baekje was not exactly an innocent bystander in everything that had happened.  King Wicha was rather famous in his own day, seen as a paragon of courage, largely because he was taking the fight to Silla, often allying with Goguryeo to block Silla from their access to the Tang and others.  Silla, who had been adopting Tang culture and style, and even claimed some distant descent from ethnic Han immigrants during the time of the Han commandries on the peninsula, were still able to forge close ties with the Tang, who seemed to preference them over Baekje and Goguryeo.  This may have been part of the general diplomatic game of the Middle Kingdom going back to the Han times, where they would often look to ally with those states beyond the immediate border states, so that those on their immediate border would have to defend themselves on two fronts.  This was likely more aimed at Goguryeo than Baekje, at least initially, but the alliance meant that Baekje, whom the Tang regularly chastised for their actions against Silla, was also in the crosshairs. However, up through 658, it seems Baekje's actions were largely successful.  Both the Baekje and Silla annals mention attacks by Baekje against the country of Silla in the following year, which otherwise correlate with the record in the Nihon Shoki.  Here we should remember that the author of the Samguk Sagi, which preserved these records, was writing centuries later, and had a clear pro-Silla bias.  There are several years missing from the Baekje annals at this time, but the idea that Baekje was attacking Silla is hardly controversial.  In the Silla Annals, in 659,  we also get word that Silla sent envoys to the Tang court protesting Baekje's aggression and asking the Tang court for aid.  Aid that would soon come, unbeknownst to others—even Silla wasn't quite sure until they showed up. And this is likely why the Nihon Shoki records a strange incident in Baekje, where a horse, of its own accord, started circling the Golden Hall of a Buddhist temple in the Baekje capital, continuing day and night, and stopping only to graze.  In some regions, walking around a sacred temple or stupa was considered a particular form of prayer, and perhaps the horse knew something and was trying to make merit.  In the text we are told explicitly what this meant:  the downfall of Baekje was nigh, and it would fall in the coming year, 660.  In a similar fashion, the Baekje annals, and the Samguk Yusa, likely pulling from the same sources, go through a series of omens, from birds to fish, to various ghosts, all saying that Baekje was about to fall.  The annals at this point paint Wicha as consumed with the material world and debauchery, likely a largely later indictment to add a moral explanation to the events that would soon occur. In Yamato, there were other omens as well.  Things were not entirely well in the Yamato capital.  Remember, this was Takara Hime's second reign, and her son was fully grown, himself, so she was no spring chicken.  On the 13th day of the 7th month of the year 659, she had the ministers expound the Urabon sutra in all the temples in Asuka and had a requital made to the ancestors for 7 generations.  We are also told that in that same year, the Miyatsuko of Izumo was made to repair the Itsuki god's shrine.  I have to wonder if these were to help make merit, or were just regular occurrences, but we are also told that fox bit at the head of a creeper that a man was carrying and ran off with it, and a dog found a dead man's hand and forearm and dropped them at Ifuya shrine.  The chroniclers claim these omens were not about Baekje, but rather about Takara Hime herself—claiming that she was not long for this world. It is good to remember that it is only now that we can look back and see where things were leading.  At the time, nobody really knew what the future held, and business went on as normal.  The omens and portents were all well and good, but they are being interpreted after the fact.  There is no indication that people were telling Takara Hime that her time was about to come.  This is illustrated by the fact that there are plenty of regular accounts in here as well.  We have a few episodes that actually reference the “shiguma”—the polar bear or the brown bear—and Gogureyo.  The first is of Goguryeo merchants—likely part of an embassy—trying to sell a shiguma fur in the local markets for 60 pounds of floss silk, a price that was apparently laughable, as the market commissioner turned them down.  And here I'll digress briefly because this is rather a remarkable entry, even though it seems like almost nothing, because it demonstrates something we rarely see but often suspect.  For all that the ambassadors to various courts were performing their diplomatic functions, they were also there to trade.  This is part of how they funded the journey.  They would bring some goods for the court and the sovereign, of course, and hopefully get as much or more in return.  But they would also trade in the local markets.  This is probably part of what the embassy to the Tang was doing when they made landfall and then stayed put for a month or so.  I suspect they were working with the local government to ship off the tribute, but also availing themselves of the local markets.  You didn't necessarily exchange currency, but you would sell your trade goods and that would likely help fund the embassy for the time they were in the country, at least for anything the host nation didn't provide. It is also interesting that we talk of a market commissioner.  We've mentioned markets before, and their existence is likely more than just a random assortment of shops with goods to sell.  They were overseen by local officials, and they would have been regulated to some extent by the larger state, probably with taxes and other goods making their way up to the government.  I don't know that we have a clear idea of what it looked like until later, and so an entry like this just gives us a little hint at what was going on in the day to day administration of the entire country. Continuing with the shiguma theme, apparently a painter named Komaro—a Japanese name, but he's described as a “Goguryeo” painter, which could mean that he trained in Goguryeo, or came from there and changed his name.  It is also possible, I supposed, that he was simply trained in the Goguryeo style.  Anyway, he was apparently quite successful because he entertained guests from his own uji—his own surname—and so borrowed 70 official shiguma skins for them to sit on.  Apparently this was a garish display that left the guests astonished and ashamed to even be part of the event, so they went away. So sitting on fur rugs was apparently not a thing to do—or perhaps just not that many.  But I would note that he apparently borrowed them from the government—they were “official” after all.  So what was the government doing with them?  They were probably tribute from the Emishi in the north, or perhaps just the result of regular trade.  And Komaro must have had some pull to be able to request them for his own private use.  Unfortunately, I don't have any further details, so we are left to guess at most of the rest. But we do continue on with the Goguryeo theme in the following year, the first month of 660, with envoys from Goguryeo arriving in Tsukushi.  They likely had no idea that while they were in Yamato, big changes were about to take place back on the peninsula.  It would take them four months to get to Naniwa, arriving on the 8th day of the 5th month.  They couldn't have known everything that was happening on the peninsula, behind them. And that's because it was in the third month of tha year that Tang Gaozong commanded Su Dingfang, along with Kim Inmun and Liu Boying, to take 130,000 land and see troops to subdue Baekje.  They landed at Teongmul islands, west of Baekje, and, word having reached their court, the King of Silla sent the renowned general Kim Yusin in charge of a force of 50,000 troops to lend their support.  Kim Yusin was a veteran of fighting between Baekje and Silla, and he had already face the enemy on the battlefield, but now he had the aid of the Tang troops. King Wicha had heard of their advance, and asked his court for advice.  One suggestion was to try to crush the Tang soldiers as soon as they came ashore—force them to stay on their boats and destroy them before they could get on land and organized.  Another suggested that the Tang army, for all its size, was built for speed and a decisive victory.  If Baekje could simply harry them long enough, it would wear them down, and they would have to return.  They could then turn their sights on Silla, an enemy they knew how to deal with. One noble, Heungsu, who had been out of favor in the court, and even exiled at one point, offered his advice—that they should fortify the Baek river and Tanhyeon Pass, so that they could not approach.  It would be a near suicidal task, but brave soldiers could defend those narrow points against larger forces, since they would be forced to engage with fewer forces at a time.  Heungsu was ridiculed, however, and his ideas were abandoned. Instead, they devised a scheme whereby they would let the Tang ships enter the river, until they could only go two abreast, and then they would attack them from the shore and destroy them.  Likewise, at the pass, rather than fortifying it, as suggested, they would wait in ambush until the Tang forces could not maneuver, and they would then destroy them as well.  This seemed like a plan, and it was given to the general Kyebaek to carry out. At first, it looked like it would work.  General Kyebaek took five thousand soldiers to Hwangsan as soon as the heard that the Silla soldiers were advancing through the pass.  They engaged the Silla forces four separate times, defeating Silla each time.  However, every assault took its toll.  The five thousand troops could not prevail against a force 10 times their size, and eventually they were wiped out, along with general Kyebaek.  Without opposition, the Silla forces met up with the Tang, and the two armies joined forces.  They actually were able to use the mountainous terrain, which otherwise would have been used to keep them out, to their own advantage.  Eventually they were able to advance on the capital.  The Baekje forces fought to exhaustion, but they were outmatched by the Tang-Silla alliance.  Eventually, they marched on the city, and King Wicha knew that they would be defeated. Four years before this, an official had spoken up against King Wicha, and had been thrown in prison, where he died, emaciated.  However, before he died he offered advice that if an enemy were ever to come, the army should be deployed to the passes and to the upstream banks of the rivers, and that no enemy should be allowed to pass those points.  Looking at the enemy at his gates, King Wicha regretted that he had not listened to that advice.  He grabbed his son and fled to the northern border of Baekje while Su Tingfang and the combined forces besieged the capital.  He sought refuge at Ungjin fortress, in modern Kongju.  This all happened in the 7th lunar month of the year 660. With King Wicha fled, along with the crown prince, his second son, T'ae, declared himself king and led the defense of the city.  However, several others of King Wicha's sons looked at this and were afraid that it now didn't matter what happened.  If T'ae defended the city, then they would be next on his hit list, as they were clearly his rivals to power, and if the Tang defeated them, well, it didn't look good, either.  So they and their retainers all fled the city as well.  This sparked a mass exodus as other citizens tried to do the same, and T'ae could not stop them.  Eventually, the forces weakened, Su Tingfang took the city and raised the Tang banners.  T'ae opened the gates and pleaded for his life.  When King Wicha heard all of this, he knew there was no escape.  He and his sons surrendered themselves and the fortresses to the Tang-Silla alliance.  He and his sons, and many of his people, were taken captive and taken back to the Tang court, where the Yamato ambassadors saw them being paraded around. Now the king may have been captured, but Baekje was not completely subdued.  A few of the remaining citizens held out hope that they could gather their forces and kick out the Tang and Silla and take back their country.  They knew that, although most of the royal family was captured there was still one more:  Prince Pung.  Prince Pung, as you may recall from previous episodes, was residing in Yamato, a royal hostage—or perhaps more of a restrained guest.  The rebels acknowledged him as their king and sent word to Yamato asking that he come back, along with reinforcements, and retake the kingdom.  In the meantime, they gathered and fought as they could, wearing down the Tang and Silla forces.  The rebels, after all, knew the land, and the invaders were still reliant on their supply lines.  This situation persisted for several years. Back in Yamato, in the 5th month of 660, they still were likely unaware of what had happened on the peninsula.  There was no social media to alert them to the dangers, and it would still be a few months before the Baekje capital actually fell.  They were busy entertaining the envoys from Goguryeo, or preparing 100 raised seats an one hundred kesa, or Buddhist vestments, for a Benevolent King ritual.  They were focused on their wars in the north, with the Mishihase, which they had been successful in Praising Abe no Hirafu for his successful campaign.  There is one record that says that in the 5th month people started carrying weapons around with them for no good reason, because they had heard of the destruction of Baekje, but that hadn't actually happened yet, so this is likely out of place—possibly by a couple of years. There is a note about the destruction of Baekje in the 7th month, but that is from the “Records of the reigns of Japan” or Nihon Seiki, a work that is no longer extant that was apparently written by a Goguryeo priest, who noted Baekje's destruction in his history, but this was probably not exactly information available to Yamato at the time.  And no, I don't want to gloss over the fact that we are given another source that was likely being used by the Chroniclers.  I want to delve into the fact that this was by a Goguryeo priest, known in Japanese as Doken.  I want to talk about how this work pops up throughout the reigns of Saimei, Tenchi, and apparently even in the Fujiwara Kaden.  It seems like he was close to Nakatomi no Kamatari and the Fujiwara house, which probably explains how he had access to the events mentioned and why his work was known.  However, I don't really have time for all of that because we are trying to focus on what was happening with Baekje and what was happening Yamato at the time. And in Yamato it wasn't until the 9th month that word finally arrived via a Buddhist novice named “Kakchyong”, according to Aston.  He carried word of the defeat, but also word that Kwisil Poksin had taken up arms and was leading a rebellion against Tang and Silla control.    The royal city, which some records say had fallen in mere days, was once more under Baekje control, according to the word that reached Yamato.  It does seem that Poksin held it for a time, but they weren't able to set in for any kind of prolonged fight in any one spot.  It seems that the fighting was going back and forth, and the rebels were remaining on the move while fighting actions against the invading forces.  Poksin had apparently captured some of the enemy troops, though, and sent them to Yamato, possibly as tribute and payment for future reinforcements, and possibly to demonstrate their victories. And if that was the case, it seemed to have worked.  Takara Hime agreed to help Baekje.  She agreed to send troops, commanding them to go from a hundred directions and meet up in Sateok—likely meaning that this was an emergency deployment and rather than everyone gathering in Kyushu and heading over together, they were getting there as fast as they could, however they could, to try and come to Baekje's aid.  She also released Prince Pung to return as well, and basically named him the King of Baekje herself.  As for Takara Hime and the main force, they moved first to Naniwa and gathered there.  She was considering going on to Tsukushi and then traveling with the bulk of the navy from there. Omens were also coming in, and it wasn't good.  In the province of Suruga, they built a boat, but apparently, overnight, the bow and stern switched places, which the Chroniclers saw as a bad omen.  And then there were a swarm of insects reported in Shinano as coming from a westerly direction.  Another bad sign, especially given that Tang and Silla were both west of Yamato. Although they started preparing in the 9th month of 660, it took them until the first month of 661 to have the royal ship ready to go.  It is likely that much of what was happening was not just a waiting navy putting to sea, but rather there were emergency build orders to build or repair ships and make them ready for the crossing and eventual attack.  The royal ship made its through the Seto Inland Sea, past Bizen, the nearer part of ancient Kibi, and on to Iyo, on Shikoku.  They seem to have had a few setbacks in their journey, and it wasn't until the 5th month that they reached the Asakura palace, though to be in Chikuzen, in Tsukushi, aka northern Kyushu.  The month before, Poksin had written and asked to wait upon the prince, which I suspect was a polite way of asking when the reinforcements would finally arrive. Unfortunately, at Asakura, disaster struck.  The Chroniclers claim this was because they had cleared sacred trees in order to make room for the palace and the kami were none to pleased.  The palace itself was demolished and several notable people, including the Grand Treasurer, took ill and died.  Not a great start to things.  It was here that they met up with the envoys coming back from Chang'an who no doubt told them about their house arrest and everything else.  On top of this, we are told that in the 6th month Prince Ise, of whom little more is given, died, and then, a little more than a month later, he was followed by the sovereign herself: Takara Hime. I suspect that Prince Ise may have been one of Takara Hime's sons, possibly in line for the throne, otherwise, why make mention of his death.  However, Takara's passing would have no doubt thrown the war plans into disarray.  It is quite likely that she wasn't actually the one doing most of the heavy lifting—in all likely that was her son, Prince Naka no Oe, who was handling a lot of that.  But still, the death of the sovereign just before you head off to war, was not great.  They had to send a funeral procession back to Naniwa and Asuka.  Prince Naka no Oe accompanied it as far as the Iwase Palace, but didn't go all the way back.  As the procession headed for Naniwa, he composed a poem: Longing as I do For a sight of thee Now that I have arrived here, Even thus do I long Desirous of a sight of thee! Prince Naka no Oe had just lost his sovereign and his mother, and he was now fully in charge of the armada headed to try and relieve Baekje.  He would have to continue the plans while Takara Hime's remains headed back to Asuka.  The funeral procession arrived in the 10th month, and her body was put in temporary interment for at Asuka-gahara as 9 days of mourning began.  Her son, however, would continue to mourn from afar.  He put on white clothing—a symbol of purity and associated with funerals and death, at least in Buddhist tradition. He had no time, though.  By the 8th month, Prince Naka no Oe was sending Adzumi no Hirafu no Omi and Kawabe no Momoye no Omi, as generals of the Front Division, while Abe no Hirafu no Omi and Mononobe no Muraji no Kuma took up the mantle of generals of the rear division.  They sent men, along with arms and grain to help relieve the Baekje forces. After sending the initial forces to make way, in the 9th month he conferred a cap of woven stuff on Prince Pung, indicating his high rank in the Yamato court, and gave to him as a wife, the sister of a high ranking court official.  He then sent him off, with the help of Sawi no Muraji no Ajimasa and Hada no Miyatsuko no Takutsu, along with 5,000 troops to escort him back.  They made it to Baekje and were able to meet up with Poksin and their forces. On the Korean peninsula, one of the strategic objectives of the Tang was to create a foothold on the peninsula so that they could finally take out the Kingdom of Goguryeo.  That year was particularly cold, and apparently Tang forces tried to invade Goguryeo again, attacking with siege weapons and other war machines.  The Goguryeo soldiers fought valiantly, but appear to have reached a stalemate. In 662, some of the Yamato material started appearing for Poksin.  It included 100,000 arrows, 500 kin of raw silk, 1000 kin of floss silk, 1000 tan of cloth, 1000 hides of leather, and 3000 koku, or over 15,000 bushels, of seed rice.  The next month, he sent another 300 tan of silk to the king.  The Silk may not make much sense, but it would have likely been a form of currency that they could use to purchase other goods, and it could be used for clothing.  The leather may have even been useful for armor and other accoutrements.   But mostly, this was probably economic aid, outside of the 100,000 arrows.  That same month, the 3rd month of 662, the Tang-Silla alliance was trying to body Goguryeo,  and Goguryeo reached out for aid.  Yamato troops were reportedly sent to help, and the attacks against Goguryeo were blunted.  This really was, now, the Goguryeo-Baekje-Yamato alliance against the Tang-Silla alliance. Poksin and the rebels had holed up in a place called Chuyu, which they were using as their base of operations.  King Pung had arrived, and Poksin was officially made his Minister, but they decided to move out from Chuyu.  It was fine for defense, but the land was not fertile, and they wanted to establish a base where they apparently had more resources, so they found Phisyeong, with rivers to the north and west, and large earthworks to the south and east.  It had fertile land for growing crops, which could then feed the army. However, one of the veterans pointed out the Phisyeong was less than a day's march from their enemies' encampment, and it would be a simple nights march and the army could be at their doorstep.  Chuyu, for all it was not the most appealing place, was much more defensible.  In the end, though, they decided that they would move the capital to Phisyeong. In the 2nd month of the following year, in 663, Silla troops were ravaging southern Baekje, setting fire to the land, possibly trying to starve out any resistance. Sure enough, they moved in close to Phisyeong, and King Pung and his troops realized they were in danger, and moved back to the defensive position of Chuyu.  In the following month, the Yamato and Baekje forces began to take the fight to Silla.  They advanced on Silla territory with 27,000 troops.  They took some cities and fortresses. As all of this was going on, King Pung was beginning to wonder about Poksin and his loyalties.  After all, Poksin had been running things before Pung showed up, and why wouldn't he think he could run things just fine without Pung once this was all over?  He had raised the soldiers, right?  So who would they be loyal to?  Would they be loyal to Pung, who barely knew Baekje, having lived for so long in Yamato.  Or would they be loyal to Poksin, who had rallied them together at the brink of defeat? And so in the 6th month he conferred with his other ministers.  Now it isn't stated in the text, but I suspect that his other ministers were Baekje nobles, and Poksin, well, there really isn't much indication that he had started this out as a man of high station.  They all agreed that Poksin should be dealt with, and so Pung had Poksin taken into custody and beheaded. Now I don't know if it needs to be said, but putting your own top general to death in the middle of a war is not exactly the best thing for morale.  Silla heard about it, and made plans to attack, hoping to catch Baekje offguard.  Baekje heard about it, and they also knew that about 10,000 reinforcements were supposed to be arriving soon from Yamato.  Those were reinforcements that could turn the tide of any fight.  They just needed to make it up the Baek river, known in Japanese as the Haku-suki-no-e. The Silla and Tang troops surrounded the fortress of Chuyu, and Baekje desperately needed the reinforcements from Yamato.  The Tang navy had 170 ships sitting at the mouth of the Baek River, ready to prevent any reinforcements from getting in.  On the 17th day of the 8th month, according to the Nihon Shoki, the first ships of the Yamato fleet arrived, but they could make no headway against the Tang forces.  Based on other records, it appears that the Yamato fleet swelled to more than 400 ships, well over twice the size of the defending Tang navy.  They attacked at least four separate times, but despite their smaller size, the Tang ships had the advantage of the terrain, using the narrowing at the river, and they also had superior tactics.  Although the Yamato soldiers fought ferociously, they couldn't move the Tang fleet. Speaking of fighting, let's talk about what it meant.  There were no cannons or anything like that.  It is likely that the projectile weapons of the day were arrows, and based on the ship designs, it was likely that ships would need to get close and grapple with each other so that soldiers could actually do the fighting.  In this way, ships were like floating battlefields.  If you could burn the ships, then that was something, but fire would also be a danger to your own wooden vessel.  And so it is likely that ships would have to engage with each other and effectively let the other side grapple if you wanted to fight, unless you just wanted to exchange arrows. After being repulsed four times, ten days after they had first engaged, the Tang vessels finally counterattacked.  They were able to swarm out and envelope the right and left flanks or the Yamato ships.  Four hundred ships were burned and sent to the bottom of the sea.  The Yamato forces were unable to break through the blockade and had to turn around.  The Battle of Haku-suki-no-e was a total defeat, and only ten days later, Chuyu fell.  King Pung was able to escape, fleeing to Goguryeo, but the writing was on the wall: The Kingdom of Baekje would never be reconstituted.  The Yamato forces departed the continent and headed back to the archipelago.  They met up at Honye on the 24th day of the 9th month and started out for the archipelago on the following day, eventually returning to Yamato, along with some of the Baekje nobles and ministers who had fled with them. The results of this defeat were resounding.  The battle of Haku-suki-no-e, known in Korean as the Battle of Baekgang, or the Battle of the Baek River, would change the political landscape.  The Tang-Silla alliance would eventually continue to pressure Goguryeo, and the dictator, Yeong Gaesomun, would die three years later, in 666.  He had held out against Tang and Silla, but with his death, there was a moment of chaos as an internal struggle broke out in the Goguryeo court.  The divisions this caused weakened the country, which fell to the Tang-Silla alliance in 667. With both Goguryeo and Baekje gone, suddenly Silla was now the country on the Tang empire's borders.  Without their shared enemies, there was not longer an alliance between the two, and Silla would push back against the Tang.  The Tang held out on the peninsula for another decade, but without Silla support, it became too costly to continually ship supplies to the troops.  Silla was eventually able to force the Tang forces off of the peninsula, and thus began the period on the Korean peninsula known as Unified Silla, where Silla ruled all of the what is now north and south Korea. In the archipelago, in the aftermath of their ally's defeat, there was worry in the Yamato court.  They were afraid that the Tang empire would come after them, next, and they began building fortresses from Tsukushi all the way along Kyushu and the Seto Inland sea area.  These are peninsular style fortresses, often using earthworks and walls that were built up around the tops of mountains, using the terrain.  A large earthwork was put up between the coast and the Dazaifu, in case Tang troops landed in Hakata bay.  Today, many of these earthworks still exist.  Some were even repurposed for gun emplacements in the lead up to what would become World War II, as they were still highly defensible positions. The feared invasion never came, and the fortresses would eventually be abandoned, but they are still a testament to just how seriously Yamato took this threat. Next up, we'll take a look at Naka no Oe's reign.  Naka no Oe is known in the Chronicles as Tenchi Tennou, the sovereign of Heavenly Wisdom.  We'll talk about that some more as we get into his time on the throne.  Since 645 he had been a force in the Yamato court, but he had not taken the throne at a younger age.  Now, however, his power seemed secure.  He took the throne upon his mother's death, and we'll talk about that and more in future episodes. Until then, thank you once again for listening and for all of your support. If you like what we are doing, please tell your friends and feel free to rate us wherever you listen to podcasts.  If you feel the need to do more, and want to help us keep this going, we have information about how you can donate on Patreon or through our KoFi site, ko-fi.com/sengokudaimyo, or find the links over at our main website,  SengokuDaimyo.com/Podcast, where we will have some more discussion on topics from this episode. Also, feel free to reach out to our Sengoku Daimyo Facebook page.  You can also email us at the.sengoku.daimyo@gmail.com.  Thank you, also, to Ellen for their work editing the podcast. And that's all for now.  Thank you again, and I'll see you next episode on Sengoku Daimyo's Chronicles of Japan

Ikea Korea launches first Seoul store, bolsters 'omnichannel' presence진행자: 김혜연, Chelsea Proctor기사 요약: 한국에서 6번째, 서울에서는 최초로 개점하는 이케아 강동점, 옴니채널 전략으로 온오프라인 소비자 동시 공략[1] Ikea Korea announced that it would open its first store in Seoul, Ikea Gangdong, on Thursday, while unveiling plans to ramp up investment to better meet the needs of Korean consumers.*unveil (새로운 계획·상품 등을) 발표하다*ramp up 강화하다, 늘리다[2] “Koreans have a strong interest in home furnishing products, and the country is one of the most active markets for online purchases of our products,” said Isabel Puig, CEO and chief sustainability officer of Ikea Korea, at a preopening press event Friday. “Next year, we plan to invest 30 billion won in automation systems at our Gwangmyeong and Goyang locations, and will continue to invest in enhancing our operations across the country.”*automation 자동화*enhance (가치·지위를) 높이다, 향상시키다[3] With around 52 percent of home furnishing products in Korea now being sold online, Ikea Korea sees strong demand for a seamless, cross-channel shopping experience. “Ikea Gangdong was designed with Korean shoppers in mind — those who want to see and touch products in person, and then confirm or purchase them online, or vice versa,” Puig explained.*cross-channel 경로를 오가는*vice versa 그 역[반대]도 마찬가지일 경우 쓰는 표현[4] The store showcases over 7,400 products in showrooms, with around 3,700 items available for direct in-store purchase. Drawing from onsite research that included in-home visits to local Gangdong-gu residents, the store features 44 curated room sets tailored to single-person households, couples and families.*draw from …에서 끌어 내다.*tailor to …에 맞게 만들다.연관 기사: https://www.koreaherald.com/article/10463569[코리아헤럴드 팟캐스트 구독]아이튠즈(아이폰):https://itunes.apple.com/kr/podcast/koliaheleoldeu-paskaeseuteu/id686406253?mt=2네이버 오디오 클립(아이폰, 안드로이드 겸용): https://audioclip.naver.com/channels/5404팟빵 (안드로이드): http://www.podbbang.com/ch/6638

learn how to say 'suggestion' in Korean

Two unsuspecting rednecks go on a vacation in a remote cabin when a group of college kids begin to mysteriously die all around them. Join Invasion of the Remake as we take the slasher genre and turn it on its head with the horror, comedy Tucker and Dale Vs. Evil (2010) and compare it to the South Korean remake Handsome Guys (2024). Support independent podcasts like ours by telling your friends and family how to find us at places like Apple Podcasts, iTunes, Spotify, Google Podcasts, Stitcher, PlayerFM, Tune In Radio, PodChaser, Amazon Music, Audible, Libsyn, iHeartRadio and all the best podcast providers. Spread the love! Like, share and subscribe! You can also help out the show with a positive review and a 5-star rating over on iTunes / Apple Podcasts. We want to hear from you and your opinions will help shape the future of the show. Your ratings and reviews also help others find the show. Their "earballs" will thank you. https://invasionoftheremake.wixsite.com/podcast Follow us on BlueSky: @invasionremake.bsky.social Follow us on X/Twitter: @InvasionRemake Like and share us on Facebook, Instagram & Tik-Tok: Invasion of the Remake Email us your questions, suggestions, corrections, challenges and comments: invasionoftheremake@gmail.com Buy a cool t-shirt, hoodies, hats, and other Invasion of the Remake swag at our merchandise store!

RFA Korean daily show, 자유아시아방송 한국어

This week on Expert, we’re tackling a big one: age management during pregnancy. Skin therapist and co-host Tegan breaks down what you can use safely during this stage (hi bakuchiol, vitamin C, and hydrating facials) and what to give a hard pass (goodbye, retinol and high-strength peels). We’re also covering the clinic treatments that are actually pregnancy-safe—and the best options for glowing, healthy skin with minimal downtime. But first… Sadaf has a hot take on the Shark FlexStyler. Spoiler: it changed her entire hair routine. In Win, Bin or Recycle, we’re weighing in on one of beauty’s more divisive trends: soap nails. Are they the future of minimalist manicures—or just a slippery gimmick? And finally, in Adore Anon, a listener needs help with stubborn dark circles. Sadaf shares her tried-and-tested product picks (including a new Korean eye serum she’s currently trialling) and the concealers that actually deliver. Everything Mentioned: Shark FlexStyle Air Styling & Drying System Hair Styler Black La Roche Posay Hyalu B5 Eye Serum Estée Lauder Advanced Night Repair Eye Concentrate Matrix Synchronized Multi-Recovery Complex CeraVe Eye Repair Cream 14ml BEAUTY OF JOSEON Revive Eye Serum Ole Henriksen Banana Bright+ Eye Crème Estée Lauder Double Wear Stay-in-Place Concealer Clinique Even Better All-Over Concealer + Eraser Join the conversation in our Beauty IQ Uncensored Facebook Group to discuss this episode, swap beauty tips, and submit your questions for future shows. This episode is proudly sponsored by AestheticsRx. Shop their vegan, Aussie-made range now at Adore Beauty. Credits: Hosts: Tegan Mac and Sadaf Razi Producer: Jasmine Riley For more beauty insights and exclusive offers, visit adorebeauty.com.au Disclaimer | Privacy Policy Adore Beauty acknowledges the Traditional Owners of the land on which we work and podcast. We pay our respects to Elders past, present and emerging.See omnystudio.com/listener for privacy information.

Welcome to the April episode of the ANMA Podcast, where we continue our mission to protect and promote naturopathy. This month, we spotlight the power of authorship in advancing natural health.In this special episode, we welcome three ANMA members who have transformed their clinical knowledge into published work—helping educate, inspire, and empower others through the written word.Featured Guests:Dr. Ceabert J. Griffith – Wellness and Public Health Consultant, award-winning author, and Adjunct Professor at Touro University Worldwide. With a background in Family Medicine and Public Health, Dr. Griffith has authored five health books and over 40 peer-reviewed articles on topics ranging from hypertension to healthy aging. His latest books—11 Power Habits That Can Reverse High Blood Pressure and 15 Power Habits of Wellness—highlight lifestyle-based strategies for reducing chronic disease. He shares how daily habits, environment, and small changes can drive wellness. Dr. Griffith will be speaking at this year's ANMA Convention and offering signed books.Contact: Okiwellnessdoc@yahoo.comDr. Terence Dulin & Michelle Anglisano, M.Ed. – Co-authors of Methylation Madness, a deep dive into the misunderstood world of methylation. Dr. Dulin brings decades of biochemistry expertise, while Michelle shares her personal journey healing from anxiety and panic through understanding hypermethylation. Together, they explore how methylation influences detox, mood, energy, and chronic symptoms—and why knowing your genetic makeup is essential before supplementing.They'll be presenting at the ANMA Convention on methylation, detox pathways, and customized care strategies.Contact: methylationmadnessinsight2020@gmail.comAlso in this episode:We discuss the importance of professional support and continued education through ANMA membership and ANMCB board certification, along with exciting updates for the 2025 ANMA Convention, including:9 hours of Spanish-language naturopathic educationSessions on hair loss, Korean hand therapy, and moreNetworking opportunities and CEU workshopsResources & Links:Join ANMA: www.anma.orgGet board certified: www.anmcb.orgBuy the featured books on Amazon:– 11 Power Habits That Can Reverse High Blood Pressure– 15 Power Habits of Wellness– Methylation MadnessConnect with us:ANMA 44th Annual Convention – August 22-24, 2025, at the Westgate Las Vegas Resort.More info and registration: www.anma.orgOur Associations:American Naturopathic Medical Association: anma.orgAmerican Naturopathic Medical Certification Board: anmcb.orgAmerican Naturopathic Medical Accreditation Board: anmab.orgSociety of Complementary Alternative and Holistic Practitioners: scahp.orgEmail: admin@anma.orgProduced by: Espresso Podcast Productionespressopodcastproduction.comDisclaimer: The views expressed on the ANMA Podcast are those of the guests and do not necessarily reflect the views of the ANMA or ANMCB. This podcast is for educational purposes only and should not be considered medical advice. Always consult with a qualified health professional. The ANMA does not endorse any specific product or service mentioned in this episode.

learn to talk about what you've done in Korean

learn to talk about what you've done in Korean

learn to talk about what you've done in Korean

learn how to say 'think' in Korean

WE'VE REACHED THE FINAL!!!!!! A popular Korean reality program, The Genius first aired in 2013, and has since become the widely regarded best social strategy game of all time. Joshua and Naomi use their Genius expertise to walk you through a SPOILER FREE discussion of the four seasons of The Genius. Follow Joshua on Twitter | Support Survivor UK Follow Naomi on Twitter | Follow Survivor New York | Listen to "Make It Work" and "Quickfire Queens" on Silent Podcasts THE CAST OF THE GENIUS: RULES OF THE GAME Sunggyu (Idol) Kim Gura (Television Personality) Lee Sangmin (Singer, Debt Monger) Cha Minsoo (Poker and Go Legend) Cha Yuram (Professional Pool Player) Choi Changyeop (Actor) Choi Jungmoon (University Student - S.N.U and Mensa Member, 158 IQ) Hong Jinho (Former Starcraft Pro) Kim Kyungran (Announcer) Kim Minseo (Auctioneer) Kim Poong (Webtoon Artist) Lee Junseok (Politician and Harvard Graduate) • Park Eunji (Weather Presenter) Learn more about your ad choices. Visit megaphone.fm/adchoices

Sarah Ahn is America's Test Kitchen's social media manager and the creator of the Ahnest Kitchen website (www.ahnestkitchen.com). She records her experiences on Instagram and Tik Tok of living with her Korean immgrant parents, chronicling her mother's cooking, grocery shopping trips, and more. Many of Sarah's posts have gone viral with 10+ million views and they have sold grocery stores out of product. She has been featured on NBC News, ABC News, Yahoo News, and Good Morning America.  Nam Soon Ahn, her mother, is a former restauranteur whose culinary wisdom and recipes from the foundation of Sarah's book Umma: A Korean Mom's Kitchen Wisdom & 100 Family Recipes. Together, they honor their heritage with love, flavor, and authenticity. You can follow Sarah @ahnestkitchen.

Bunnie welcomes America's holistic plastic surgeon himself, Dr. Anthony Youn. He's here to spill the secrets on staying hot for life without going under the knife. From growing up in a traditional Korean household to a few wild patient stories, and answering all your burning questions about everything from breast augmentations to tummy tucks—Dr. Youn's got the scoop on aging, nutrition, and stress reduction, along with with millions of fans on TikTok and a hot new book, "Younger for Life" on the shelves.Dr. Anthony Youn: Younger for Life | TikTokWatch Full Episodes & More:www.dumbblondeunrated.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.