Podcasts about macarons

Dans cet épisode de Sucre et Compagnie, Sandra Major explore la philosophie libératrice de Mel Robbins, "Let Them". Découvrez comment ce concept peut transformer votre approche en tant qu'entrepreneur sucré et vous aider à surmonter les jugements, les incompréhensions, et autres obstacles dans votre parcours professionnel. Rejoignez-nous pour apprendre à avancer librement vers le succès. Bonne écoute !   Le groupe Sucre&Cie : https://www.facebook.com/groups/sucreetcie   Pour me suivre sur nos autres réseaux: Sandra École en ligne : https://lesucreaufour.com Facebook: https://www.facebook.com/lesucreaufour/ Instagram: https://www.instagram.com/lesucreaufour/ TikTok : https://www.tiktok.com/@lesucreaufour 

Rachel Hanretty is the founder and CEO at Mademoiselle Macaron, sellers of handmade luxury French macarons. Rachel's grown the business from a market stall in 2013 to a 7-figure business. They now sell via their Shopify store to both DTC and B2B customers, via marketplaces like Not on the High Street, and about 40% of turnover is B2B sales. Hit PLAY to hear: Why skyrocketing rent pushed Rachel to shut her shop—and scale faster The Shopify setup mistake that nearly broke their backend How freezing macarons unlocked 7-figure fulfillment The agency breakup that every ecommerce founder should learn from What finally pushed them to stop waiting and start selling proactively How French flair (and flavor) became their brand's superpower Key timestamps to dive straight in: [03:51] Shift from Storefront to Online Sales [07:54] Customizable Macaron Packaging Options [12:48] Consolidating Services Led to Conflict [16:19] Testing Separate Agency Strategies [20:09] Embracing French Roots in Business [21:55] Listen to Rachel's Top Tips! Full episode notes here: https://ecmp.info/542Try out RevLifter for FREE for 90 days >>> https://ecmp.info/revlifter Download our new ebook... https://ecmp.info/ebook 500 Tips to Increase Your ProfitsGet all the links and resources we mention & join our email list at https://ecmp.infoLove the show? Chloe would love your feedback - leave a review here: https://ecmp.info/review or reply to the episode Q&A on Spotify.Interested in being a Sponsor? go here: https://ecmp.info/sponsor This podcast uses the following third-party services for analysis: Spotify Ad Analytics - https://www.spotify.com/us/legal/ad-analytics-privacy-policy/

Dans cet épisode captivant, découvrez l'histoire inspirante de Catherine (Cath Quart), une ancienne pâtissière devenue photographe et planificatrice événementielle émérite. Catherine nous raconte son parcours unique, depuis ses débuts en pâtisserie où elle a surmonté de nombreux défis, jusqu'à sa transition vers la photographie, un art qui l'a toujours passionnée. À travers son entreprise , Catherine continue de mélanger sa passion pour la pâtisserie et la photographie, proposant des projets créatifs qui inspirent et séduisent. Elle nous parle également de son désir constant d'entreprendre et des défis qu'elle a relevés pour réaliser ses rêves. Cet épisode est un témoignage touchant sur la résilience et la métamorphose professionnelle.   Le groupe Sucre&Cie : https://www.facebook.com/groups/sucreetcie Pour nous suivre sur nos autres réseaux: Cath Quart: Site web: https://www.cathquartstudio.com/  Facebook: https://www.facebook.com/catherine.massicotte   Instagram: https://www.instagram.com/cathquart.studio  Linkedin: https://www.linkedin.com/in/catherine-massicotte-25304379/    Sandra École en ligne : https://lesucreaufour.com Facebook: https://www.facebook.com/lesucreaufour/ Instagram: https://www.instagram.com/lesucreaufour/ TikTok : https://www.tiktok.com/@lesucreaufour  

Dr. Rajesh Rao sits down with Dr. Sophie J. Bakri and medical student Marie-Michele Macaron to discuss their systematic Review and meta-analysis on the efficacy and safety of anti-VEGF and panretinal photocoagulation for the treatment of proliferative diabetic retinopathy. From their Ophthalmology Retina article, “Anti-VEGF Injections vs. Panretinal Photocoagulation Laser Therapy for Proliferative Diabetic Retinopathy: A Systematic Review and Meta-Analysis.” Anti-VEGF Injections vs. Panretinal Photocoagulation Laser Therapy for Proliferative Diabetic Retinopathy. Macaron, Marie-Michele et al. Ophthalmology Retina, Volume 9, Issue 2, 105 - 121.

Dans cet épisode, nous nous immergeons dans l'univers gourmand de la crème au beurre, un élément essentiel pour tous les passionnés de pâtisserie et de cake design. Découvrez les différents types de crème au beurre, leurs avantages, et comment choisir celui qui correspond le mieux à vos besoins. Rejoignez Sandra Major, votre complice dans l'univers sucré, qui partage astuces et conseils pour rendre vos créations aussi délicieuses qu'esthétiques. Que vous soyez débutant ou expert, cet épisode est une mine d'or pour perfectionner votre technique et ravir vos papilles!   Le groupe Sucre&Cie : https://www.facebook.com/groups/sucreetcie Pour me suivre sur nos autres réseaux: Sandra École en ligne : https://lesucreaufour.com Facebook: https://www.facebook.com/lesucreaufour/ Instagram: https://www.instagram.com/lesucreaufour/ TikTok : https://www.tiktok.com/@lesucreaufour  

Disneyland Paris: Where Snacks Meet the Force (and Occasionally a Ride Closure) – Do Not Skip This Episode Recap!  Join your favorite DLP radio transmission operatives, Beth and Marq, as they dive into the wild, whimsical, and sometimes "temporarily unavailable" world of **Disneyland Paris**!  Ride Roulette: Which attractions are open, which are "getting a magical makeover" (aka closed), and what's coming soon? Spoiler: More construction walls than the Emperor's fortress.  May the 4th Be With You (And Your Stomach): We dish on Star Wars snacks, from lightsaber snacks (is that a churro or an actual Sith weapon?) to cookies that are hopefully not as dry as the dunes of Tatooine. Do not get too excited, DLP only has a Burger, a Macaron, and two (non-Wookie) cookies. Maybe next year. The Great Wall of Disney (Studios) : Rides come and go, but the walls? The walls are forever. Or at least until the next expansion opens (at least 5 lion years.) Disney Music Festival: Where else can you cry to "Let It Go" while eating a Mickey-shaped beignet? Beth and Marq debate their fave performances ( spoiler- nothing says "magical" like rodent DJs ).  Meet & Greet Greatness: Say "bonjour" to virtual queues for characters Pass the kids please: Introducing a children's annual pass—AKA "How to Bankrupt Parents in the Most Magical Way Possible." Love Our Listeners: Real guests, real drama, real fun—"We waited HOW long for Crush's Coaster?!" Plus, dining reviews that answer the eternal question: "Are these French fries legal to sell to Belgians?"  Final Thoughts: Despite the walls, the waits, and the ever-changing landscape, Beth and Marq remind listeners that Disneyland Paris still delivers the magic —  there are giddy gasps between the gaping gaps. Listen now before your next virtual queue slot expires! Please walk to your next destination, and follow Dedicated to DLP on Instagram and Facebook. Or send your own questions, remarks  and trip reports to dlp@dedicatedtodlp.com With special thanks to the BDX droids for their comments.

Dans cet épisode de Sucre et Compagnie, Sandra Major partage ses astuces pour aider les entrepreneurs sucrés à surmonter le blocage créatif et maintenir une présence constante sur les réseaux sociaux. Découvrez des stratégies concrètes, des idées de contenu, et des conseils pour réutiliser et recycler efficacement vos publications. Rejoignez-nous et apprenez comment faire rayonner votre entreprise de pâtisserie au-delà de votre cuisine.   Le groupe Sucre&Cie : https://www.facebook.com/groups/sucreetcie Pour me suivre sur nos autres réseaux: Sandra École en ligne : https://lesucreaufour.com Facebook: https://www.facebook.com/lesucreaufour/ Instagram: https://www.instagram.com/lesucreaufour/ TikTok : https://www.tiktok.com/@lesucreaufour 

It's always sprinkle season when Andrea is around! Macaron queen, rainbow and sprinkle enthusiast, and holiday overachiever…she lit up season three of the Great Canadian Baking Show, and now she's bringing that same energy to the pod. From baking chaos (the fun kind) to festive flair, Andrea's episode is a sugar-coated joyride you don't want to miss. Hosted on Acast. See acast.com/privacy for more information.

Dans cet épisode captivant, plongez dans le monde des biscuits décorés avec l'experte Véronique Lecours, alias Biscuit Sugart. Découvrez la réédition d'une formation classique sur les techniques de glaçage, incluant des recettes exclusives et adaptées pour les personnes allergiques. Apprenez les bases autonomes de la décoration avec des glaçages au sirop de maïs et royal, ainsi que des astuces pour utiliser pochoirs et airbrush. Explorez les nouvelles innovations avec la création de découpoirs à biscuits imprimés en 3D, en partenariat avec Véronique, garantissant qualité et sécurité alimentaire. Participez également à notre concours en ligne pour partager vos idées de nouvelles formes d'emporte-pièces. Rejoignez-nous pour un voyage sucré inspirant et préparez-vous à découvrir des projets passionnants qui rendent hommage à ce métier de créativité que Véronique a su réinventer avec tant de passion! La boutique en ligne: https://lesucreaufour.com/boutique-sucre/  Le groupe Sucre&Cie : https://www.facebook.com/groups/sucreetcie Pour me suivre sur nos autres réseaux: Sandra École en ligne : https://lesucreaufour.com Facebook: https://www.facebook.com/lesucreaufour/ Instagram: https://www.instagram.com/lesucreaufour/ TikTok : https://www.tiktok.com/@lesucreaufour  

Dans cet épisode, Sandra Major vous guide à travers l'univers fascinant des gâteaux high-ticket, des créations pâtissières luxueuses qui promettent une expérience unique et mémorable. Découvrez ce qu'est un gâteau high-ticket, ce qui le distingue des autres gâteaux et pourquoi il représente bien plus qu'un simple produit de boulangerie. Vous apprendrez comment attirer les clients prêts à investir dans l'exceptionnel, en mettant l'accent sur les ingrédients premium, des techniques professionnelles et un service impeccable. De plus, Sandra partage des conseils pratiques pour justifier les prix élevés grâce à la qualité irréprochable et l'expérience client raffinée. Élevez votre art de la pâtisserie en offrant à vos clients une expérience qui transpire le haut de gamme et découvrez comment établir des connexions dans des cibles premium et des environnements prestigieux. Que vous soyez prêt à franchir le pas vers la clientèle luxueuse, cet épisode est un guide précieux pour transformer votre passion en entreprise prospère. Le groupe Sucre&Cie : https://www.facebook.com/groups/sucreetcie Pour me suivre sur nos autres réseaux: Sandra École en ligne : https://lesucreaufour.com Facebook: https://www.facebook.com/lesucreaufour/ Instagram: https://www.instagram.com/lesucreaufour/ TikTok : https://www.tiktok.com/@lesucreaufour  

Mochi Ice Cream & Macarons ASMR Chat & EatingAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Dans cet épisode inspirant, nous plongeons dans l'univers de Véronique, une pionnière des biscuits décorés au Québec, qui nous raconte son parcours riche en transformations. Après avoir fondé la première boutique en ligne de biscuits décorés dans la province, elle décrit comment l'épuisement professionnel l'a amenée à se réinventer dans le marketing numérique et l'intelligence artificielle. Décryptons avec elle comment l'intelligence artificielle devient un allié précieux pour les entrepreneurs sucrés, du traitement des emails à la gestion de projets. Découvrez son expérience avec des outils novateurs, et comment ceux-ci transforment la création de contenu et la stratégie commerciale au quotidien. Un épisode à ne pas manquer pour quiconque cherche à allier tradition et modernité dans son entreprise.   Le groupe Sucre&Cie : https://www.facebook.com/groups/sucreetcie Pour me suivre sur nos autres réseaux: Sandra École en ligne : https://lesucreaufour.com Facebook: https://www.facebook.com/lesucreaufour/ Instagram: https://www.instagram.com/lesucreaufour/ TikTok : https://www.tiktok.com/@lesucreaufour    

durée : 00:22:32 - Les macarons, gourmandises moyen-âgeuse toujours en vogue - Envie de fondre pour une douceur ? Pascal Féchoux et Rémi Berdin, artisans passionnés, vous invitent à découvrir leurs délicieux macarons, faits maison. Un vrai régal pour les papilles, à savourer sans modération ! À découvrir à la Maison du Macaron de Margot", place Marguerite à Pau.

Découvrez pourquoi une liste de courriels est essentielle pour votre entreprise sucrée et comment elle peut surpasser l'impact de vos réseaux sociaux favoris. Dans cet épisode, Sandra Major dévoile les avantages du marketing par courriel, les pièges des réseaux sociaux, et offre des astuces incontournables pour fidéliser vos clients. Apprenez comment bâtir une liste de courriels efficace et créer des communications personnalisées qui atteignent directement votre audience. Ne laissez pas les algorithmes des plateformes influencer votre stratégie marketing : prenez le contrôle avec le pouvoir subtil mais puissant de l'email marketing.   Mailerlite: https://www.mailerlite.com/ Le groupe Sucre&Cie : https://www.facebook.com/groups/sucreetcie Pour me suivre sur nos autres réseaux: Sandra École en ligne : https://lesucreaufour.com Facebook: https://www.facebook.com/lesucreaufour/ Instagram: https://www.instagram.com/lesucreaufour/ TikTok : https://www.tiktok.com/@lesucreaufour  

Plongez dans le monde fascinant du cake design avec notre invitée spéciale, Asia de Joli gateau. Découvrez pourquoi le CAP pâtissier n'est pas nécessaire pour lancer votre entreprise de gâteaux sur mesure en France. Assia partage son parcours inspirant, ses défis et ses astuces pour réussir dans cet univers sucré. Apprenez comment équilibrer passion et professionnalisme, tout en évitant les pièges du syndrome de l'imposteur. Découvrez comment se démarquer dans un secteur encore peu réglementé, et saisissez les opportunités d'un marché en pleine croissance. Que vous soyez cake designer en herbe ou professionnel aguerri, cet épisode vous offre des conseils précieux pour faire briller votre entreprise et ravir vos clients. Le groupe Sucre&Cie : https://www.facebook.com/groups/sucreetcie Pour me suivre sur nos autres réseaux: Assia: Facebook: https://www.facebook.com/zakaria.essabbar Instagram: https://www.instagram.com/assia.essabbar/ Tiktok:https://www.tiktok.com/@joligateau.assia   Sandra École en ligne : https://lesucreaufour.com Facebook: https://www.facebook.com/lesucreaufour/ Instagram: https://www.instagram.com/lesucreaufour/ TikTok : https://www.tiktok.com/@lesucreaufour    

What is a transiting brown dwarf, why are they so rare, and how do you find them? Equally important, how do you make a good French macaron? To find out, Dr. Charles Liu and co-host Allen Liu welcome astronomer and astrophysicist Dr. Theron Carmichael. As always, though, we start off with the day's joyfully cool cosmic thing: a recent paper in the Astrophysical Journal possibly linking a supernova that took place millions of years ago and bombarded Earth with cosmic rays and radioactive iron with a flurry of virus mutation that took place in deep ancient lakes on our planet. After Theron brings up the Chicxulub meteor impact (the one that spelled trouble for dinosaurs) and how astronomical events can affect the evolution of life here on Earth, we naturally turn to the effects of extreme radiation events and… the mighty Marvel mutants themselves, the X-Men! Then it's time to talk about Dr. Carmichael's bread and butter: detecting and categorizing transiting brown dwarfs, an exceedingly rare form of the “failed stars” which actually orbit other stars. Theron explains that while we know how stars and planets form, we don't exactly understand the formation of brown dwarfs, which exist in the gray region between a star and a planet. Allen reminds us how protoplanetary discs form, while Theron points out that the distinctions may not be as clear as we used to think. Our first student question comes from Ani, who asks, “There are a lot more small, faint stars than big bright stars. Does that mean there are a huge number of brown dwarfs in the galaxy?” Yes, according to Dr. Carmichael. And not only are there more of them, but Theron explains that they last longer, too. Finding them is challenging, but it's become easier thanks to TESS, the Transiting Exoplanet Survey Satellite mission that's been running for over 7 years, well past its operational lifespan. Our next student question comes from Josie, who asks, “Could there be life on brown dwarfs?” While brown dwarfs are colder than stars, they are still too hot to form and sustain the molecules we believe are necessary for life. And while those molecules are in fact present in the atmosphere of brown dwarfs – along with titanium oxide clouds – the pressure and temperature conditions of brown dwarfs make life as we know it unlikely. Theron explains that the atmospheric conditions of brown dwarfs are not dissimilar to Jupiter, as opposed to those on Jovian moons like Europa that we're going to explore when the Europa Clipper reaches its destination in 2030. After that, Theron tells us about the annual MIT Mystery Hunt, his long-time love of baking, and the astronomical value of macarons. (For his French macaron recipe, please visit our Patreon page.) Allen shares how he has made cookies conforming to the Einstein tile, and Charles mentions a few scientists who also love to bake. Theron explains how baking and brown dwarf research use the same parts of his brain. We even get to see a video clip of him making macarons! To end the show, Theron tells us about the international working group he helps lead focused on learning more about transiting brown dwarfs. If you'd like to know more about Dr. Theron Carmichael, you can follow him on Twitter/X @TherBaer or his website, www.theroncarmichael.com. We hope you enjoy this episode of The LIUniverse, and, if you do, please support us on Patreon. Credits for Images Used in this Episode: Chicxulub impact 65 million years ago – Illustration credit: Lunar Planetary Institute/David King. Rendering representing the size of a Brown Dwarf compared to other celestials. – Illustration credit: NASA/ JPL-Caltech/ UCB. Planets forming around a young star – a protoplanetary disc. – Credit: NRAO/AUI/NSF. Illustration of the Transiting Exoplanet Survey Satellite (TESS) mission. – Credit: NASA. Rendering of Europa Clipper as it orbits Jupiter. – Credit: NASA/JPL-Caltech. Animation showing the orbit of the TESS telescope relative to the Earth and the Moon. – Credit: NASA Scientific Visualization Studio. Einstein Tile - a play on the German phrase "ein stein' or "one stone." – Credit: Creative Commons/University of Waterloo/David Smith, Joseph Samuel Myers, Craig S. Kaplan, Chaim Goodman-Strauss. Video of Dr. Carmichael making macarons. – Credit: Theron Carmichael. #TheLIUniverse #CharlesLiu #AllenLiu #SciencePodcast #AstronomyPodcast #TheronCarmichael #Chicxulubmeteor #BrownDwarf #protoplanetarydisc #TESS #EuropaClipper #exoplanets #EinsteinTile #macaron #failedstars #Jupiter #Europa #MITMysteryHunt

O BioCatalog do Instituto de Engenharia e Ciências do Mar, da Universidade Técnica do Atlântico é um projecto de catalogação da biodiversidade de Cabo Verde e visa coleccionar todos os espécimes existentes no arquipélago. O BioCatalog é coordenado pelo Professor e Investigador especializado em Biologia Marinha, com Doutoramento em Biodiversidade, Genética e Evolução, Evandro Lopes. À RFI, o professor universitário explicou em que consiste, o projecto de catalogação da biodiversidade de Cabo Verde que pretende contribuir para implementação de um Museu de História Natural do país“O projecto BioCatalog é financiado pelo Fundo do Ambiente de Cabo Verde. Foi submetido pelo Centro de Observação e Investigação Ambiental, que é um centro de biólogos que está dentro da UTA. A partir daí, sediamos o projecto dentro da UTA para dar vazão à investigação científica que nós estamos a desempenhar desde há muitos anos. E o projecto visa coleccionar todos os espécimes e dar aquele carácter mais científico de identificação da biodiversidade de Cabo Verde e partilha da informação sobre a distribuição, localização e número de espécies que nós temos em Cabo Verde”.  O biólogo, Evandro Lopes, adiantou que o projecto de catalogação da biodiversidade de Cabo Verde surgiu de uma necessidade do país ter um espaço de caracter museológico para acondicionar as amostras recolhidas“O BioCatalog foi criado por uma necessidade. Muitos investigadores que vinham para Cabo Verde faziam a colecta e depois não tinham onde colocar as amostras. Também nós que trabalhamos no campo, muitas vezes não tínhamos onde colocar as amostras. Então surgiu com uma necessidade de ter um espaço com um carácter museológico para que nós possamos condicionar as amostras e que possam ser utilizadas para teses, para doutoramento, mestrado, outros cientistas que possam nos usufruir esse material” sendo que “o projecto começou com espécies marinhas, seguimos para espécimes terrestres, com roedores, neste momento estamos à volta de 700 espécimes, mas em termos de tecidos já estamos para mais de 3 mil amostras de tecidos, porque nós coleccionamos, tanto os tecidos como espécime,s e espécimes muito grandes, tipo atuns. Nós temos gatos, coelhos, muitas vezes não dá para colocar todos os espécimes num museu basicamente, mas colocamos também um tecido de cada um. Todos os espécimes que temos aqui em colecção são só espécimes que encontramos sem Cabo Verde, isso não quer dizer que nós temos espécimes que não possam estar em outro local, por exemplo, nós estamos num ecossistema muito interessante que é a Macaronésia, e dentro da Macaronésia tem muitas espécies que estão, por exemplo, em Madeira, Açores, e que chegam até a Cabo Verde”. As amostras foram todas recolhidas de Santo Antão a Fogo. Neste momento, os investigadores recolham amostras na ilha Brava e nos ilhéus Rombos. Evandro Lopes explicou que há perspetiva de transformar o BioCatalog num museu com a construção do novo campus da UTA para receber espécimes maiores “como tubarão ou uma lula gigante”e mostrar tudo o espólio existente atualmente.O primeiro espécime do projecto de catalogação da biodiversidade do Instituto de Engenharia e Ciências do Mar, da Universidade Técnica do Atlântico é o Lagarto Gigante - Chioninia coctei, uma espécie de réptil endémica de Cabo Verde que se extinguiu no século XX e que foi restituído ao país em Setembro de 2017 pelo Príncipe Alberto II do Mónaco e, desde então, permaneceu sob a tutela da Presidência da República, na cidade da Praia, mas que o actual Chefe de Estado, José Maria Neves, entregou no mês passado à Colecção BioCatalog da UTA.O espaço que recebe visita durante a semana de curiosos, estudantes ou investigadores, mas “para usar o espécime para fazer algum estudo deve ser feito um requerimento e damos apoios pode fazer a sua análise, depois o espécime continua aqui no laboratório” explicou Evandro Lopes que adiantou que há  amostras  repetidas temporalmente e repetidas geograficamente “Repetidas geograficamente, nós estamos a pensar uma amostra de uma espécie que foi capturada em São Vicente, muitas vezes tem alguma diferença genética com uma espécie que foi capturada na Ilha de Santiago, então a ideia é ter toda a diferenciação genética e a diferenciação fenotípica também a nível do arquipélago. A ideia é ter pelo menos uma espécie de cada local; mas também, nós muitas vezes temos espécimes que nós colectamos temporalmente, muitas vezes apanhamos um espécime num ano e, depois no outro ano, vamos apanhar outra vez e por aí adiante. Nós estamos a falar, por exemplo, de invertebrados que a nível genético muitas vezes podem alterar ano para ano, nós podemos ter a diferenciação genética. Até a nível dos peixes, para ver o stock, nós temos de apanhar todos os anos para ver como é que está a evoluir a diversidade genética, porque tem uma relação directa com a sobrepesca, a diversidade genética aumenta quando a pesca diminui, por exemplo, então há muito mais informação quando nós apanhamos muitos indivíduos do que quando apanhamos somente um”.O projecto Biocatalog nasceu a partir do Centro de Observação e Investigação Ambiental do ISECMAR -  Instituto de Engenharia e Ciências do Mar da Universidade Técnica do Atlântico que tem a sua sede na cidade do Mindelo, na ilha de São Vicente. Centro que segundo o director do Biocatalog dá vazão a projectos direccionados a associações, visto que a universidade não consegue aceder a fundos direccionados às organizações não governamentais. O biólogo, Evandro Lopes disse ainda que o projecto de catalogação da biodiversidade de Cabo Verde consegue boas parcerias com universidades internacionais.“A nível internacional o projecto é visto com bons olhos e nós temos parcerias principalmente com Portugal – universidades do Porto e do  Algarve e outras universidades europeias como de La Laguna, Las Palmas de Gran Canária, de Barcelona, de Vigo e de Mónaco.  A Universidade Nova de Lisboa (Portugal) já está muito interessada em enviar alguma coisa aqui também para o BioCatalog  para manter o projecto, dar mais visibilidade ao projecto”.Em Janeiro deste ano, o biólogo Evandro Lopes, Professor e Investigador do Instituto de Engenharia e Ciências do Mar da Universidade Técnica do Atlântico (ISECMAR-UTA), conquistou o prémio Cabo Verde Global Scientific Prize promovido pela Secretaria de Estado do Ensino Superior que reconhece projectos de investigação liderados por investigadores cabo-verdianos, tanto no país como na diáspora.O prémio foi atribuído ao projecto Biocatalog que tem como principal objectivo sistematizar informações e criar condições para uma partilha democrática e equitativa do conhecimento sobre a biodiversidade do arquipélago.

Plongez dans l'univers du cake design et de la pâtisserie avec Sandra Major, votre alliée pour booster votre entreprise sucrée sans culpabilité. Découvrez pourquoi privilégier les produits canadiens peut transformer votre business tout en soutenant l'économie locale. Explorez des alternatives locales face aux grandes marques américaines, et apprenez comment des entreprises comme Sweetapolita et Roxy & Rich font la différence dans ce voyage sucré. Écoutez des astuces pour intégrer des produits de qualité tout en minimisant votre empreinte carbone et en naviguant à travers les défis actuels du marché international. Rejoignez-nous pour ce voyage gourmand et responsable, et faites briller votre créativité tout en restant local. Ne manquez pas la prochaine interview exclusive avec Asia de Joli Gâteau sur les enjeux du cake design en France. Le groupe Sucre&Cie : https://www.facebook.com/groups/sucreetcie Pour me suivre sur nos autres réseaux: Sandra École en ligne : https://lesucreaufour.com Facebook: https://www.facebook.com/lesucreaufour/ Instagram: https://www.instagram.com/lesucreaufour/ TikTok : https://www.tiktok.com/@lesucreaufour  

Dans cet épisode captivant, nous explorons les défis et triomphes de Vanessa Couture, propriétaire de Pâtisserie Saveurs du Monde à Trois-Rivières. Vanessa se confie sur son parcours entrepreneurial unique, où gestion d'entreprise et dyslexie se mêlent. Découvrez comment elle surmonte les obstacles liés à la dyslexie tout en nourrissant sa passion pour la pâtisserie, et comment elle utilise ses forces pour transformer ses défis en opportunités. Un récit poignant qui inspire à persévérer et croire en ses capacités.   Le groupe Sucre&Cie : https://www.facebook.com/groups/sucreetcie Vanessa de saveur du monde: Facebook: https://www.facebook.com/patisseriesaveursdumonde Instagram: https://www.instagram.com/patisseriesaveursdumonde/   Pour me suivre sur nos autres réseaux: Sandra École en ligne : https://lesucreaufour.com Facebook: https://www.facebook.com/lesucreaufour/ Instagram: https://www.instagram.com/lesucreaufour/ TikTok : https://www.tiktok.com/@lesucreaufour  

Bienvenue dans ce nouvel épisode de Sucre & Cie, le podcast des entrepreneurs sucrés ! Aujourd'hui, on va parler d'un sujet qui touche tout le monde : “Il n'y a rien qui arrive pour rien”. Dans cet épisode, découvrez comment transformer chaque défi en une chance de croissance personnelle. Sandra partage des expériences personnelles inspirantes, soulignant l'importance de tirer des leçons des échecs et de voir chaque obstacle comme une opportunité cachée. Apprenez à cultiver la gratitude face aux défis et à rester positif même lorsque les choses ne se passent pas comme prévu. Une écoute pour tous ceux qui cherchent à évoluer et à réussir dans leur parcours entrepreneurial. Le groupe Sucre&Cie : https://www.facebook.com/groups/sucreetcie    Pour me suivre sur nos autres réseaux: Sandra École en ligne : https://lesucreaufour.com Facebook: https://www.facebook.com/lesucreaufour/ Instagram: https://www.instagram.com/lesucreaufour/ TikTok : https://www.tiktok.com/@lesucreaufour  

Christina loved having her nails done, but the time and money spent at the salon every two weeks started to feel exhausting. There had to be a better way.In 2015, she and her partner, Francois-Xavier Humbert, set out to solve the problem. They created Le Mini Macaron—a mini gel manicure kit designed to give anyone salon-quality nails from the comfort of home. No more appointments, no more high costs—just glossy, long-lasting gel nails in an easy, affordable, one-step formula.What started as a Kickstarter campaign soon took off. By the next year, they landed in Sephora France, and today, Le Mini Macaron is celebrating 10 years in business, available in 30+ markets, with 500+ SKUs, and a multicultural team speaking 11+ languages. The brand has gone viral on TikTok and Instagram, and you can now find their products at ULTA, Target, Nordstrom, Anthropologie, Amazon, and leminimacaron.com.On this episode of the She Built It® Podcast with Melanie Barr, Christina shares how she turned a simple frustration into a global beauty brand, the lessons she's learned as a self-funded entrepreneur, and how she's built a company that empowers people to do beauty on their own terms.Listen, subscribe and connect with us:Christina Kao LinkedinChristina Kao InstagramLe Mini Macaron InstagramLe Mini Macaron Tik TokWork with She Built It® Media She Built It® Instagram She Built It® CEO, Melanie Barr InstagramMelanie Barr LinkedInShe Built It® LinkedIn

Amy Shippy is a highly accomplished and multifaceted business professional with a proven track record across a variety of industries. She is the founder of Lady BizWiz, co-founder of Marché de Macarons, and owner of Blue Poppy Designs and Lottiebelle's. Raised on Hilton Head Island, Amy moved to Savannah, Georgia, in the 1990s to study Graphic Design at the Savannah College of Art and Design (SCAD) and started her first business at the age of 21. In 2019, her innovative business idea won top honors at BizPitch Hilton Head. A proud mother of three, Amy values instilling an entrepreneurial mindset in her family. In 2024, she debuted the Lady BizWiz Business Plan Masterclass, a program designed to help aspiring business owners build strong foundations and achieve their goals. Amy is deeply passionate about empowering others to succeed and thrive in their professional journeys. Amy's Links: Website: http://www.ladybizwiz.com/ Facebook: https://www.facebook.com/amycshippy/ Instagram: https://www.instagram.com/lady.bizwiz/ LinkedIn: https://www.linkedin.com/in/amy-shippy/ Book Recs: The Lady BizWiz Quick Launch Guidebook: Taking Your Business from Concept to Market: https://amzn.to/4091Dj4 The Impatient Entrepreneur's links: Facebook: https://www.facebook.com/TheImpatientEntrepreneurPod⁠ LinkedIn: https://www.linkedin.com/company/theimpatiententrepreneurpod/⁠ Instagram: https://www.instagram.com/theimpatiententrepreneurpod/ YouTube: https://www.youtube.com/@TheImpatientEntrepreneurPod⁠ Online: https://www.theimpatiententrepreneurpod.com Connect with us⁠⁠: https://www.theimpatiententrepreneurpod.com/contact⁠ Kwedar & Co.'s links: Facebook: https://www.facebook.com/kwedarco⁠ LinkedIn: https://www.linkedin.com/company/kwedarco⁠ Instagram: https://www.instagram.com/kwedarco⁠ YouTube: https://www.youtube.com/@KwedarCo⁠ Online: www.kwedarco.com Connect with us: https://www.kwedarco.com/book-consultation

Pour ce dernier épisode de la saison 2, j'ai voulu boucler la boucle : on avait ouvert la saison avec un fou furieux de Disco en la personne de Young Pulse, on la termine avec un furieux fou de Disco avec Jimmy Disco.Une énergie de dingue, une passion vibrante, et une soif de partager assez folle qui caractérisent Jimmy, digger invétéré de vinyles et DJ passionné qui fait vibrer les platines des clubs parisiens depuis la fin des 90's et dans son émission Table de Mix, où il nous fait déguster ses petites pépites musicales.C'est tout le spectre du Disco que nous fait parcourir Jimmy, avec les influences de ce style qu'on chérit, mais aussi en rendant hommage à des lieux cultes, des DJs iconiques, des samples connus et reconnus, et des clins d'oeil aux autres épisodes. Un vrai best-of dans un format qui gourmand dans la durée avec ce fan de macarons (1h45 quand même, remplissez vos gourdes), et on ne pouvait pas mieux finir cette saison.Un grand merci à toutes celles et ceux qui ont pris le temps d'écouter le Disco Bowl, mais aussi à celles et ceux qui le font (Simon, Louis et la team CaleSon, Soso la Community Manager) et on se retrouve très vite pour une nouvelle saison qui vous donnera envie de danser.Des gros bisous internet !Ecoutez et suivez Jimmy Disco iciSuivez et écoutez le Disco Bowl làEcoutez la playlist iciMangez 5 fruits et légumes par jour Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

In this packed episode of iCantCU, I dive into holiday highlights, culinary adventures, and upcoming plans. First, I share my experience attending a French macaron-making class with Liz and Jane at Sur La Table. While the process was visually intensive, the instructor, Elliot, made it incredibly tactile and inclusive for me, which was both surprising and heartwarming. Though I'll never make macarons solo, it was a fun and memorable family activity. I also recount the hilarity of Ziggy's new oversized Christmas pickle toy—a three-foot plush he's been dragging around the house like a proud pup. Seeing his excitement brought back the joy of giving. What Christmas isn't complete without Nazis? I tell the story about what Jane's friends spotted in the image of me and Ziggy. Spoiler alert: it was the shadowbox with my dad's POW papers and the spoon he ate with while being held by the Germans in World War Two Looking ahead, I discuss plans for the 2025 NFB State Convention and my goals for expanding creative projects. This episode celebrates family, community, and the joy of meaningful experiences. Show notes at https://www.iCantCU.com/277 Links Mentioned (product links are affiliate links so that I may earn a commission.) Kitchen Aid Stand Mixer: https://amzn.to/3GEcJ67 Ziggy's favorite birthday present: https://amzn.to/3ZpuLTO Check out Sur La Table for cooking gear and classes: https://www.surlatable.com/ XL Christmas Pickle dog toy (not the jumbo version): https://www.petco.com/shop/en/petcostore/product/merry-makings-briny-and-bright-holiday-pickle-plush-dog-toy Be My Eyes app (free): https://www.bemyeyes.com/  Seeing AI app (free): https://www.seeingai.com/  I sat in for Jenine on That Real Blind Tech Show episode 169: https://thatrealblindtechshow.libsyn.com/episode-169-hey-ai-leave-them-kids-alone Index of That Real Blind Tech Show episodes: https://www.icantcu.com/trbts/ Watch episodes on YouTube: https://www.youtube.com/@iCantCU Support iCantCU When shopping at Amazon, I would appreciate it if you clicked on this link to make your purchases: https://www.iCantCU.com/amazon. I participate in the Amazon Associate Program and earn commissions on qualifying purchases. The best part is, you don't pay extra for doing this! White Canes Connect Podcast Episode 118 In episode 118 Lisa Bryant flips the script and interviews NFB of PA President Lynn Heitz and I about the State Convention in Erie. We discuss the highlights, challenges, and successes of the 2024 State Convention in Erie. From the arduous 10-hour journey to the seamless event execution, the conversation provides an in-depth look at what made this year's convention remarkable. Listeners will hear about the excellent hospitality provided by local Lions Clubs, engaging sessions like the Senior Possibilities Fair, and memorable moments such as the Veterans Ceremony and the banquet featuring a heartfelt keynote. Lynn shares insights into leadership changes and plans for next year's convention in Harrisburg, emphasizing lessons learned—like improving registration processes and maximizing volunteer participation.      Find the podcast on Apple Podcasts https://podcasts.apple.com/us/podcast/white-canes-connect/id1592248709  Spotify https://open.spotify.com/show/1YDQSJqpoteGb1UMPwRSuI YouTube Https://www.youtube.com/@pablindpodcast White Canes Connect On Twitter Https://www.twitter.com/PABlindPodcast My Podcast Gear Here is all my gear and links to it on Amazon. I participate in the Amazon Associates Program and earn a commission on qualifying purchases. Zoom Podtrak P4: https://amzn.to/33Ymjkt Zoom ZDM Mic & Headphone Pack: https://amzn.to/33vLn2s Zoom H1n Recorder: https://amzn.to/3zBxJ9O  Gator Frameworks Desk Mounted Boom Arm: https://amzn.to/3AjJuBK Shure SM58 S Mic: https://amzn.to/3JOzofg  Sony ZV-E10 camera : https://amzn.to/4fFBSxM Sennheiser Headset (1st 162 episodes): https://amzn.to/3fM0Hu0  Follow iCantCU on your favorite podcast directory! Apple Podcasts: https://podcasts.apple.com/us/podcast/icantcu-podcast/id1445801370/  Spotify: https://open.spotify.com/show/3nck2D5HgD9ckSaUQaWwW2  Audible: https://www.audible.com/pd/iCantCU-Podcast-Podcast/B08JJM26BT  IHeart: https://www.iheart.com/podcast/256-icantcu-podcast-31157111/ YouTube: https://www.youtube.com/davidbenj  Reach out on social media Twitter: https://www.twitter.com/davidbenj Instagram: https://www.instagram.com/davidbenj Facebook: https://www.facebook.com/davidbenj LinkedIn: https://www.linkedin.com/in/davidbenj Are You or Do You Know A Blind Boss? If you or someone you know is crushing it in their field and is also blind, I want to hear from you! Call me at (646) 926-6350 and leave a message. Please include your name and town, and tell me who the Blind Boss is and why I need to have them on an upcoming episode. You can also email the show at iCantCUPodcast@gmail.com.

Revisit Macarons with Molly Wilkinson What's the difference between a macaron, macaroon, and Macron? Well, we are discussing this and so much more with our special guest today. Molly Wilkinson is a pastry chef trained at Le Cordon Bleu who left roles working in pastry shops in the USA to teach us pastry in her fabulous Versailles kitchen. That's why I like to call Molly the princess of pastry. Today's topic on Fabulously Delicious is one that Molly is pretty much an expert on. Molly told me when she was working in Patisseries she would be making thousands of macarons a day. Amazing! So we learn from Molly what is a macaron and what the difference between a macaron and a macaroon is. Also, what's in the macaron as well as Ladurée one of her favorite places to get macarons in Paris. Then we chat about meringues as well and which is the best for macarons, Italian, French or Swiss. The place Molly mentioned that she worked in first in Paris was La Fabrique á Gateaux - https://www.instagram.com/lafabriqueagateaux Molly's book is available on Amazon* via the link here. https://amzn.to/3KqzBHi Check out Molly via the below details. Website: https://www.mollyjwilk.com Instagram: https://www.instagram.com/mollyjwilk Facebook: https://www.facebook.com/MollyJWilk TikTok: https://www.tiktok.com/@mollyjwilk Pintrest: https://www.pinterest.fr/mollywilk  Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at www.andrewpriorfabulously.com. For a signed and gift-packaged copy of the book, visit https://www.andrewpriorfabulously.com/book-paris-a-food-guide-to-the-worlds-most-delicious-city Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit https://www.andrewpriorfabulously.com/come-stay-with-me-vienne-residency for more information. Have your own Meadowsweet recipes or stories to share? Connect with Andrew on Instagram @andrewpriorfabulously or via email contact@andrewpriorfabulously.com for a chance to be featured on the podcast or his blog. Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

Have you ever wanted to build the perfect holiday cookie tin but have no idea where to start? Whether you're dreaming of a buttery shortbread with crispy edges, a strudel bar filled with jammy fruit, or a gluten-free confection that doesn't taste like it's missing anything at all… we reveal pro tips for baking your favorite cookies at home with the legendary Zoë François of “Zoe Bakes.”In this episode you'll discover: The one kitchen tool that every home baker should own Foolproof tips for assembling, shipping, and traveling with holiday cookiesEssential lessons for ensuring perfect cookies every time (even when you're making gluten-free swaps!)Don't miss your opportunity to learn practical tips and expert advice from Zoë François, and tune in now!(Photo credit: Wing Ho) ***LINKS:You can learn more about Zoë on her site: Zoe Bakes, Instagram, and YouTube.Grab a copy of her NEW NYT Best Selling cookbook, Zoe Bakes Cookies!Zoë's recipes from this episode:Butter shortbreadSticky coconut maple barsDark chocolate madeleinesCoconut haystacks (gluten-free)Macarons (gluten-free)Some of Zoe's favorite bakers: Dorie Greenspan, Sarah Kieffer and her Vanilla Bean Blog, Rose Levy Berenbaum, Nancy Silverton, and Claudia Flemming***Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084Sign up for our Substack newsletter here for special offers and opportunitiesOrder Sonya's debut cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Rosalie Guillaume, co-founder of Le Macaron, a French pastry franchise with over 65 locations, shared her journey from a modest background in France to building a successful business in the U.S. Despite losing everything during the Great Recession, she leveraged her experience with Amway and her passion for macarons to start her own business. Rosalie emphasized the importance of hiring for traits, maintaining family harmony, and breaking down large goals into manageable steps. She highlighted the significance of customer service, simplicity in operations, and the cultural experience her stores offer. Rosalie's story underscores resilience, family values, and the power of following one's dreams.ACTION PRINCIPLES Pick one to do this week:Take smaller steps. When a project or task is overwhelming, it helps to break it down into smaller steps. ACTION: List out all the steps of a large project and focus only on the next step.Embrace your unique qualities. Finding ways to incorporate your traits or passions during reinvention can boost your success. ACTION: Ask yourself how you can incorporate something you love or a natural talent into the next phase of your career.Hire for traits. Many leaders make the mistake of hiring based on skills. Traits are far more critical to your company's success. ACTION: Prioritize traits in a potential employee that match your company culture.Believe in yourself. Surround yourself with a supportive circle, and have faith in your ability to succeed. ACTION: Write a list the reasons you will succeed and read them daily as a reminder.GUEST RESOURCESLearn more from Rosalie Guillem by visiting Le Macaron.SUGGESTED LINKEDIN LEARNING COURSE Discovering Your Strengths Dave Crenshaw develops productive leaders in Fortune 500 companies, universities, and organizations of every size. He has appeared in Time magazine, USA Today, FastCompany, and the BBC News. His courses on LinkedIn Learning have been viewed tens of millions of times. His five books have been published in eight languages, the most popular of which is The Myth of Multitasking—a time management bestseller. As an author, speaker, and online instructor, Dave has transformed the lives and careers of hundreds of thousands around the world. DaveCrenshaw.com

Zum 5. Mal heißt es in der BBS Ritterplan schnüffeln, hören, tasten, genau hinschauen und sich auch mal überraschen lassen. Denn die Nacht der Sinne findet dort am Freitag wieder statt. Was da geplant ist, hat Nico Mader Nikola Mönke gefragt. Sie leitet den Bereich der Sozialpädagogik in der BBS Ritterplan.

Wynter Hosier of Greentown, IN shares how she built her cottage food bakery into a successful storefront by persevering and giving back, despite facing many unexpected twists and turns along the wayGet full show notes and transcript here: https://forrager.com/podcast/128

Here we have the sad story of Shauna Haynes a young woman who worked at the Old Spaghetti Factory in Downtown San Diego. Joshua Palmer her co-worker was the person behind her murder.S.B.S of the weekSUNFLOUR N SUGARCookies, Macarons, Cupcakes, etc.https://www.instagram.com/sunflournsugar/Persons of InterestFrom murderers to money launderers, thieves to thugs – police officers from the...Listen on: Apple Podcasts SpotifyFollow us on our social media outlets!!https://www.instagram.com/whereintheworld_iscrimeinsd/https://www.facebook.com/people/Where-In-the-World-is-Crime-in-San-Diego/100084037718436/

Welcome to another episode of "Dishing with Stephanie's Dish," where we dive into the world of food with our guests from all corners of the culinary landscape. This time, we're delighted to have Nicole Aufderhar with us, known for her Instagram page @TenThousandBakes, where she showcases her incredible baking creations. Our conversation traces her baking journey from family traditions to competing on the Great American Baking Show, where she reached the final three and participated in the finale. Nicole shares her love for Minnesota State Fair Baking and her insights into balancing a creative passion with an artistic career. Join us as we explore her baking adventures, inspirations, and the sweet success she's found along the way.EPISODE TRANSCRIPT:Stephanie Hansen [00:00:16]:Hello, everybody, and welcome to Dishing with Stephanie's dish, the podcast where we talk to people in the food space. And today, my guest is Nicole Ofterhauer, and she is at 10000 Bakes on Instagram. And we became friends, kind of funny, through the Jason show's hottest day on record at the state fair.Nicole Aufderhar [00:00:36]:Yes. Where we were all dying and couldn't think straight.Stephanie Hansen [00:00:40]:Yeah. We were just, like, sweating ourselves off, and you had made these super beautiful blueberry macarons. And you were there to talk about your experience that you'd had as a state fair baker, but also on the Great American Baking Show, which if people don't know because I still think people don't know that that show exists.Nicole Aufderhar [00:01:01]:They don't know. Even, like, my friends and family sometimes don't know that it exists. It's yeah. Everyone knows the British version, but surprise, there's an American one.Stephanie Hansen [00:01:10]:Yes. So The Great British Bake Off, spun off a great American baking show, and Nicole was a guest on it and did very well. Weren't you, like, in the final 3?Nicole Aufderhar [00:01:20]:Yeah. Yeah. I made it all the way to the finals.Stephanie Hansen [00:01:22]:Okay. So that's exciting. And I just wanna point out, I don't know when people are gonna listen to this because I'm probably gonna release it maybe this Friday or the next Friday. I haven't decided yet. ButNicole Aufderhar [00:01:34]:Mhmm.Stephanie Hansen [00:01:35]:If you haven't gotten a chance, please go right now to Nicole's Instagram page and look at 10,000 Bakes. Because, honestly, she has some of the most amazing spooky treats on there. Girl, I mean, those the skull truffles with the raspberry filling, are you kidding me?Nicole Aufderhar [00:01:51]:Oh, yeah. Thank you. Yeah. I I've always been kind of a Halloween nut. Like, always been my thing. The spookier, the better. And so for me, Halloween baking is kinda all about embracing kind of the quirky and weird. So I just go all in with it.Nicole Aufderhar [00:02:07]:It's always fun every year.Stephanie Hansen [00:02:09]:I mean, your stuff is real cool looking. Very beautiful. There was also a black was it what kind of a, cake was it?Nicole Aufderhar [00:02:18]:Yeah. So I made it was a peri breast, actually. So, like, a patichou base pastry.Stephanie Hansen [00:02:26]:Yeah. It looked like chew pastries stuffed or filled with, like, a cream of some sort.Nicole Aufderhar [00:02:31]:Yep. Yeah. So I used, black cocoa creme pat, and then there was also you couldn't see the picture, but there was, like, a raspberry gel as well. So kind of that dark chocolate raspberry thing kinda fitting with Halloween.Stephanie Hansen [00:02:44]:I mean, it was unbelievably fantastic looking.Nicole Aufderhar [00:02:47]:Oh, thanks. Yeah. Like I said, it's I get to be my weird artistic self this time of year, so it's kind of fun.Stephanie Hansen [00:02:53]:I like your weird artistic self. Take that and the listener kind of on the journey of how this whole thing started for you.Nicole Aufderhar [00:03:01]:So I have kind of been baking my entire life. You know, like, most people grew up mom in the kitchen, Nestle Toll House, Christmas cutout. You know, nothing, like, crazy, but just, you know, family baking. And as I grew up, I just kinda started to dive more and more into it. I'm kind of a shy person. So when I would go to parties, like, talking to people is stressful, but if I bring a bank, that gives me something to talk about. Sure. So, you know, I kind of started doing that more.Nicole Aufderhar [00:03:30]:And in college, I actually studied photography with, like, emphasis on food photography. And because I don't wanna take pictures of babies. So I decided to do the food route, and then I kinda decided that, well, if I wanna take pictures of beautiful things, I might have to learn how to bake some of these things. And so it's just kind of continued to grow and grow, and it's always been kind of my creative endeavor that's just for me and just for fun and really lets me express myself without the pressure. You know, I'm an artist full time, so I have that pressure there. So this is just just for fun, just for me. And when I saw that there was a great American baking show, which I didn't even know. You know, I've watched the British version for years, and then I saw online that they were casting for the American version.Nicole Aufderhar [00:04:19]:I thought, oh, well, let's let's see. Why not? You know? And I put my hat in the ring, and I made it all the way to the final round of 1st year, which I wasn't expecting. It's a very long process, and I just what I thought would maybe just be something that I'd enter and never hear from again ended up being this multiyear journey of traveling with baked goods and auditions. And after a couple 2 years of auditioning, I was cast on the show.Stephanie Hansen [00:04:51]:So yeah. So exciting.Nicole Aufderhar [00:04:53]:Yeah.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Stephanie Hansen [00:04:54]:So how long from the beginning of you arriving to start the taping to when you go home is that length of time?Nicole Aufderhar [00:05:04]:So you are there basically for an entire month. For us, it was the entire month of August. You do a lot of prep work stateside before you go, you know, coming up with your own recipes and stuff. But once you are there, you are there the whole time. Even if you're eliminated, then you just kinda get a London vacation, but you're there for the entire month.Stephanie Hansen [00:05:24]:So they do it in the Great British Bake Off same space?Nicole Aufderhar [00:05:28]:Yeah. So for the Great British Bake Off, there's 2 tents. There is a tent where they film the version everybody knows, and then there's a tent where they film, like, celebrity versions, and I believe it's coming from Janae Baycock is still there as well, but, yeah, there are 2 tents. We're in the the other tent, like so it's not the tent, but it's one of theirs.Stephanie Hansen [00:05:51]:Yeah. And Paul and Pru are still judges.Nicole Aufderhar [00:05:55]:Yeah. Yeah. It's the same judges. It's Paul and Pru. We have American hosts. You know, that's the difference. People always kind of, I don't wanna say, hate on the American version, but they always say, oh, we don't like it because they're hypercompetitive, and they don't have the accents and all this. And I'm like, well, yeah, we don't have the accents.Nicole Aufderhar [00:06:12]:Sure. And that's the baddest. Yeah. Yeah.Stephanie Hansen [00:06:16]:So there's that.Nicole Aufderhar [00:06:18]:Yeah. So, you know, I mean, if you wanna nitpick, but it's still, like, a heartwarming, friendly show. Like, once people sit down and watch it, they're like, oh, that's actually enjoyable. I'm like, yes. That's what I've been telling you.Stephanie Hansen [00:06:32]:It is funny that the perception of Bake Off and what people love and what attracted me to it too was just how kind and supportive everybody is. And we've gotten used to watching these, you know, chopped and these sort of aggressive male dominated, like, shows of competition. And it is funny because I do think America in general this is a very gross generalization, but I do think we're more competitive. We're very aggressively business focused, like, success focused. And I think what is nice about The Bake Off is there's a lot of people from all these different walks of life, and they just happen to make pastry too or they're bakers.Nicole Aufderhar [00:07:20]:Yeah. Yeah. That's exactly what it is. And that's when I auditioned because I talked a lot about my state fair, you know, competing background. And they purposely were, like, asking me, well, are you hypercompetitive? Are you how do you feel if you don't win? You know? And so I had to make sure that I expressed that I'm not competitive despite all that. Like, I love the community behind these competitions and the friends that I've made, and they are trying to seek out people for that show that are there to just be with other bakers and have fun and get this experience and aren't there because I wanna win. And, I mean, the prize is a cake plate. You know? Like, you're not getting $20,000 or a book deal.Nicole Aufderhar [00:08:01]:You know? You get a cake plate. So if you're not there to just have a good time, you know, they're not gonna put you in the tent.Stephanie Hansen [00:08:09]:You happen to mention the state fair. Can you talk a little bit about your state fair baking experience? Because you're pretty well known and traveled in the state fair scene too. Minnesota State Fair.Nicole Aufderhar [00:08:23]:Yeah. Yeah. Especially the last year, people have kind of, I don't know, found my like, I've always shared about my journey with it. That's kinda why I started my Instagram page was because I wanted to share this community and show how accessible it is. Like, you don't have to be an incredible baker to enter. You just start. You just start entering stuff, and you get to meet people on entry day. And sometimes you get feedback from the judges.Nicole Aufderhar [00:08:48]:Sometimes you get head scratching feedback from the judges, but, like, it's just a super fun thing. And so I grew up with a step grandma who competed and kinda taught me the ropes from a young age and was kinda harsh about it, but it served me in the long run. And, so then about gosh. It's been 10 years now, I believe, I started. I did my first contest. I just entered three things, you know, just to kinda feel it out, and all 3 of them ribbon. I got 2 seconds and a 5th, and I was like, oh,Stephanie Hansen [00:09:20]:okay. You know? That's either this isNicole Aufderhar [00:09:24]:you know, I wasn't sure what to think. I'm like, oh, this is easier than I thought, or I might actually be kinda good at baking because your friends and family are always like, oh, everything's fantastic, but isStephanie Hansen [00:09:33]:it really? You know?Nicole Aufderhar [00:09:35]:So it's kinda given me this avenue to try new things and meet new people. And over the years, you know, I've I've done pretty well, and I've made some really amazing friends, and I just it's something I look forward to all year round.Stephanie Hansen [00:09:48]:What do you remember what the three things you were that you made in the first?Nicole Aufderhar [00:09:53]:Yeah. They weren't even I'd call them baking light. Honestly, it was like a granola bar and then some granola, and then they used to do this thing called the recipe challenge Yep. Where everyone would get the same recipe. You know? So it's kinda like the technical on the makeup, honestly, which is what appealed to me is you all get the same recipe. You kinda have to interpret it. And so I got a second place on that. I got a second place on the bars, and then I got a 5th place on the granola.Nicole Aufderhar [00:10:23]:And the the funny thing with the cookies was I was always under this belief that you had to enter things freshly baked that morning, you know. So I woke up early to do my final round, and they didn't they failed. The dough, I don't know what I did wrong or if it was the heat, it failed. And so I'm crying in the kitchen. I'm like, what do I do? Well, I had ones that I had stored in the freezer, like, 3 weeks ago. I mean Yeah. I was like, I wanna save them just in case, and I'm so glad I did because that's what I ended up entering were 3 week old transfer cookies, and they still placed.Stephanie Hansen [00:10:55]:Yeah. And a lot of people do that. Like, I know another woman, and she enters, like, 82 contests. And some of her stuff comesNicole Aufderhar [00:11:03]:inStephanie Hansen [00:11:03]:the freezer, and she pulls it out the night before, and that's what they enter.Nicole Aufderhar [00:11:07]:That's what I and that's what I've been telling people this year, especially, people are surprised to learn that I did that. And I'm like, yeah. And they're like, well, but don't they taste them? Like, yeah. You know, you can kinda tell freezer goods from the fresh, but that's what everybody else is doing. So if you're the best of the freezer bunch Yeah. You know, and it works.Stephanie Hansen [00:11:25]:How many categories did you enter this year?Nicole Aufderhar [00:11:28]:This year, I ended up doing 12, I believe it was, which I'm not I mean, there's people that show up with laundry baskets full of stuff, you know, and max out at 20. I doing 12 was a lot for me. I usually, like, keep them in the single digits. But, yeah, it went really well. Half of them ribboned. I got a smoked steaks for the first time, so it was a lot of fun this year.Stephanie Hansen [00:11:52]:Yeah. And what people maybe don't know I mean, you said mentioned that you're an artist. You make, leather bound journals and leather goods. And, what's your website for that? Because I wanna make sure we tell people because your work's reallyThanks for reading Stephanie's Dish Newsletter! This post is public so feel free to share it.Nicole Aufderhar [00:12:07]:So my website is wayfaringgoods.com, and it's not wayfair like that big furniture supply place or whatever. It's spelled wayfaringgoods.com.Stephanie Hansen [00:12:21]:I love it. Yeah. Because you're not doing this in a professional scope.Nicole Aufderhar [00:12:28]:No. Baking is right now, you know, probably, you know, I don't know, forever. It's just for fun. I I love what I do with my leather business. That has been something I've been doing full time for 15 years. Like, that's really where my I don't know. I'm as passionate about baking as I am about leather, but I like keeping my leather as my business and my baking as my creative passion, which I think is important for professional creatives to have that thing without the pressure of selling.Stephanie Hansen [00:13:03]:And let's talk about that for a second because that's sort of uniquely American too. I think that this idea is like, oh, well, she's making all this stuff. She's in competitive realm. She's doing really well, so she must be planning a bakery because we, like, don't really just allow ourselves to have these creative outlets without making them into something. We feel the pressure from ourselves.Nicole Aufderhar [00:13:28]:Yeah. Oh, exactly. And I think I mean, it's so important to have that creative passion that you don't have that pressure behind. And I I think so I started my business right out of college. I could have either gone the professional photography router than what I did. And so I think because I started young, I learned how important it is to have that creative passion just for fun. I see a lot of my friends that have since pursued kinda similar art businesses, and I see them now struggling with this. Like, oh, well, I'm also good at this, so I should sell this and I should do that.Nicole Aufderhar [00:14:05]:And it's like, no. You don't have to sell everything you make. Like, if you're a creative person, you might be good at a lot of different creative things.Stephanie Hansen [00:14:13]:Yes.Nicole Aufderhar [00:14:14]:You know? And it stops being fun when you know, like, if I have a failure in the kitchen, I'm disappointed. You know? I get frustrated, but it's okay because it's not going anywhere. I don't have to worry about someone a customer coming. I don't have to, you know, it's a different kind of failure versus the feeling when you're struggling with the business. And so I I like having those two things very separate.Stephanie Hansen [00:14:41]:Yeah. I can see that too. And, also, like, this idea that because you're good at something or because you make something, then it's becomes less a hobby and then a job. And sometimes I struggle with that because I'm just cooking now between the cookbook and the show and the adjacent appearances and, my blog.Nicole Aufderhar [00:15:02]:I feelStephanie Hansen [00:15:02]:like I'm just cooking all the time. And sometimes, like, I feel another like, I have to, like, videotape everything I'm doing. And, like, the other day, I was like, I'm not pulling out the video camera. I'm going to cook something that could I? Sure. But, I'm just going to make these apple muffins because I have apples and I feel like an apple muffin and I'm not going to videotape it and you know what? I'm not even going to write down the recipe. And I just was like I just sat in the moment. I enjoyed the bake. I loved the smell it made my house.Stephanie Hansen [00:15:33]:The muffins came out. I ate 1. I gave one to the dog and then I went and distributed them the neighborhood and got rid of them and came home and was like, oh, that was fun.Nicole Aufderhar [00:15:43]:Yeah. Isn't that's the best. That is those are that's the best feelings. And I know exactly even though, like, I don't do my baking on a professional level, just in the world of social media. Like you said, you have this pressure to film everything you do and turn everything that you do into some form of content. And that just sucks sucks the fun out of it. You know? Like, you know, sometimes it's fun, you know, but if you're not feeling it, like, don't do it. If Yeah.Nicole Aufderhar [00:16:11]:I don't know. You know, it's important to, like obviously, for you, it is part of your work.Stephanie Hansen [00:16:17]:But But is it I mean, also and I'm sort of like I don't know. I'm just sort of working through this too. Like, we give a lot away of ourselves as creators, as people in a social media space, and it's just demanding. And I don't wanna, like, sound not grateful because I am because you build a platform and people really dig your stuff and that's fun, but also, like, trying to recognize what's real and what's not real sometimes.Nicole Aufderhar [00:16:50]:Yes. Yep. Yeah. Because people see a version of you and and a version of what you do, and they expect that over and over and over again.Stephanie Hansen [00:17:00]:Yeah.Nicole Aufderhar [00:17:00]:And it can be exhausting. Yeah. And some daysStephanie Hansen [00:17:04]:you don't feel like delivering that.Nicole Aufderhar [00:17:06]:Yeah. I don't. You know? And and then sometimes I feel like, oh, I have to put it out there because I put everything out there, and then I do it and it doesn't do well or whatever. And then I stress out about that. It's like, why? Why?Stephanie Hansen [00:17:17]:Yeah.Nicole Aufderhar [00:17:18]:You know?Stephanie Hansen [00:17:20]:Well, you and I had coffee, and I think you well, we met at the hottest day of the year, and then you followed up. And you're like, would you ever wanna have coffee? I was like, yes. Of course. And I I also loved that you reached out to me because I do like bringing this creative online life sometimes into the real life of you and I just sitting and having a cup of coffee and talking about what we're into and what's fun. And I just I was I was appreciative that you reached out. And I I wish more people would do that kind of in a real space because I think that's how you grow and how you can help mentor others and help others find their path because so many people have helped me along the way. My goodness.Nicole Aufderhar [00:18:04]:Yeah. No. Yeah. And I I'm still so grateful you said yes because Sure. It is super important. And I think that people are kinda surprised when others are willing to do stuff in person and meet in person. And even for my tiny little thing that I do at the state fair, I met people online and they were worried about bugging me or asking me questions. And I'm like, why? Like, oh, I Yeah.Nicole Aufderhar [00:18:27]:I I and maybe not I love talking about that kind of stuff. If I can help somebody else, like, I go to competition. I'm like, so, like Yeah. Like, it's better for all of us in the long run, you know, if we're encouraging others to do it and get better and help the people where we can with stuff that we've learned along the way. And, like, I personally enjoy doing that. So that's why it was so exciting to Yeah. Get to sit and talk with you and, you know, meet someone else of the food, you know, yeah, and just learn from each other.Stephanie Hansen [00:18:59]:So what's next for you, Nicole? Have you thought about that?Nicole Aufderhar [00:19:05]:All the time. No. Again, after having done the show and now I've I've been very fortunate since the show came out with opportunities that have come my way. You know, you never know if anyone's gonna notice or pay attention or anything, and I've honestly been quite overwhelmed with the amount of stuff that I have done. And so people, you know, they expect the bakery. They expect us to expect that. That is not that's not on my realm. That's not what I'm thinking at all.Nicole Aufderhar [00:19:36]:I long term dream, short term dream. I don't know. I always tell people I would like to do a cookbook. That is something I thought of wanting to do years. I mean, that's kinda always been in the back of my head because Yeah. I enjoy the recipe development portion of baking. So that's kinda where my strong suit is. That's where I that's what I enjoy the most.Nicole Aufderhar [00:19:59]:So, you know, obviously, I'm gonna be continuing on with my leather business as always Yep. Gearing up for holiday season right now. So that's, you know, the main part of my life, but I'm just gonna continue to create recipes, share that, share the state fair knowledge, and just be willing to embrace and be open to whatever might come from it.Stephanie Hansen [00:20:26]:Alright. Let's do something fun. Are you ready for fun? Maybe. Always. I have, like, 5 to 10 questions. We'll see how it goes. Just random kinda rapid fire questions.Nicole Aufderhar [00:20:40]:Oh gosh.Stephanie Hansen [00:20:42]:They're not hard. They're they're all about you. They're not hard.Nicole Aufderhar [00:20:46]:Okay.Stephanie Hansen [00:20:46]:Oh, okay. Here's number 1. What is the first bake you remember making yourself?Nicole Aufderhar [00:20:54]:Cupcakes. Cute. Yeah. Like, as a kid? It's so basic, but that's yeah. Strawberry cupcakes with Swiss meringue buttercream. Yum. That was my first, quote, unquote, real bake that I did.Stephanie Hansen [00:21:08]:I love it. Okay. When you go to a potluck, what do you typically bring?Nicole Aufderhar [00:21:16]:Macarons.Stephanie Hansen [00:21:18]:Oh, fancy. Yes.Nicole Aufderhar [00:21:20]:They're easy to share. They look impressive, but they're pretty easy to whip up.Stephanie Hansen [00:21:25]:Okay. What is the first thing you eat from a Halloween candy bucket?Nicole Aufderhar [00:21:32]:That's funny. Snickers popped into my head first, but Reese's are my favorite, but I guess Snickers would be my first.Stephanie Hansen [00:21:37]:Okay. I love that. Reese's is the number one popular candy. You probably know that.Nicole Aufderhar [00:21:41]:Yeah.Stephanie Hansen [00:21:41]:Yeah. What, is the restaurant that you've been to more than any other?Nicole Aufderhar [00:21:51]:Well, green scene since moving up to Walker. That would be yeah. Okay. I love the green scene here in town.Stephanie Hansen [00:21:57]:And you live in Walker. I should mention that. Yes. What's your most used pan?Nicole Aufderhar [00:22:05]:I my little I have a little saucepan, and I will shove anything I can into it even if it's not supposed to fit. I love it.Stephanie Hansen [00:22:12]:I have one of those too, and it's funny. Yeah.Nicole Aufderhar [00:22:15]:Yeah. Yeah. Doesn't fit. Okay. I just did that last meal with some jam. It was poor decision but I think it worked.Stephanie Hansen [00:22:21]:But you still loved your pan. Okay. This is your last question in the in the final round of the rapid fire questioning. What's an existing cookbook you wish you had written?Nicole Aufderhar [00:22:36]:Oh. Oh. I'm looking at all my cookbooks. I know. It's aStephanie Hansen [00:22:41]:hard one.Nicole Aufderhar [00:22:42]:That is a hard one. I can't I well, it's funny because I feel like picking any of them. I'm not worthy of any of them, but I have they're all old vintage ones. Like, I have this rose what's her last name?Stephanie Hansen [00:23:03]:Birnbaum Levy Birnbaum.Nicole Aufderhar [00:23:05]:I use a lot of her books. I wish I had the skill and the abilities to write something like that.Stephanie Hansen [00:23:11]:Do you know that that cake bible book that she wrote is having its 35th anniversary this year?Nicole Aufderhar [00:23:17]:I don't see that. I know. I can't believe it because except I have all, like, the real old vintage ones of it, and it's it's so cool that it still has stood the test of time.Stephanie Hansen [00:23:27]:Yeah. No. I love that you have those. That's amazing. Well, Nicole, I hope people will follow you on Instagram at 10000 Bakes. We're gonna for sure have you on, Jason's show next summer so we get a chance to connect with her there again. Wonderful. Also been doing reviews of Great British Bake Off with Bradley and Dawn on my talk 107.1.Stephanie Hansen [00:23:50]:Yeah. Yep. People should follow you, and you're making really cool Halloween stuff right now.Nicole Aufderhar [00:23:56]:Yeah. Thanks. Yes. We're having fun over here.Stephanie Hansen [00:23:59]:Yeah. It's amazing. Alright. Well, when you're gonna be coming down to town next or not downtown, down to town, next, give me a shout, and we'll have coffee again. It was fun.Nicole Aufderhar [00:24:09]:Oh, definitely. Totally.Stephanie Hansen [00:24:10]:Alright. Thanks, Nicole. I appreciate you spending time with us today. Yeah.Nicole Aufderhar [00:24:14]:Thank you.Stephanie Hansen [00:24:14]:We'll talk soon. Bye bye. 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," where we dive into the world of food with our guests from all corners of the culinary landscape. This time, we're delighted to have Nicole Aufderhar with us, known for her Instagram page @TenThousandBakes, where she showcases her incredible baking creations. Our conversation traces her baking journey from family traditions to competing on the Great American Baking Show, where she reached the final three and participated in the finale. Nicole shares her love for Minnesota State Fair Baking and her insights into balancing a creative passion with an artistic career. Join us as we explore her baking adventures, inspirations, and the sweet success she's found along the way.EPISODE TRANSCRIPT:Stephanie Hansen [00:00:16]:Hello, everybody, and welcome to Dishing with Stephanie's dish, the podcast where we talk to people in the food space. And today, my guest is Nicole Ofterhauer, and she is at 10000 Bakes on Instagram. And we became friends, kind of funny, through the Jason show's hottest day on record at the state fair.Nicole Aufderhar [00:00:36]:Yes. Where we were all dying and couldn't think straight.Stephanie Hansen [00:00:40]:Yeah. We were just, like, sweating ourselves off, and you had made these super beautiful blueberry macarons. And you were there to talk about your experience that you'd had as a state fair baker, but also on the Great American Baking Show, which if people don't know because I still think people don't know that that show exists.Nicole Aufderhar [00:01:01]:They don't know. Even, like, my friends and family sometimes don't know that it exists. It's yeah. Everyone knows the British version, but surprise, there's an American one.Stephanie Hansen [00:01:10]:Yes. So The Great British Bake Off, spun off a great American baking show, and Nicole was a guest on it and did very well. Weren't you, like, in the final 3?Nicole Aufderhar [00:01:20]:Yeah. Yeah. I made it all the way to the finals.Stephanie Hansen [00:01:22]:Okay. So that's exciting. And I just wanna point out, I don't know when people are gonna listen to this because I'm probably gonna release it maybe this Friday or the next Friday. I haven't decided yet. ButNicole Aufderhar [00:01:34]:Mhmm.Stephanie Hansen [00:01:35]:If you haven't gotten a chance, please go right now to Nicole's Instagram page and look at 10,000 Bakes. Because, honestly, she has some of the most amazing spooky treats on there. Girl, I mean, those the skull truffles with the raspberry filling, are you kidding me?Nicole Aufderhar [00:01:51]:Oh, yeah. Thank you. Yeah. I I've always been kind of a Halloween nut. Like, always been my thing. The spookier, the better. And so for me, Halloween baking is kinda all about embracing kind of the quirky and weird. So I just go all in with it.Nicole Aufderhar [00:02:07]:It's always fun every year.Stephanie Hansen [00:02:09]:I mean, your stuff is real cool looking. Very beautiful. There was also a black was it what kind of a, cake was it?Nicole Aufderhar [00:02:18]:Yeah. So I made it was a peri breast, actually. So, like, a patichou base pastry.Stephanie Hansen [00:02:26]:Yeah. It looked like chew pastries stuffed or filled with, like, a cream of some sort.Nicole Aufderhar [00:02:31]:Yep. Yeah. So I used, black cocoa creme pat, and then there was also you couldn't see the picture, but there was, like, a raspberry gel as well. So kind of that dark chocolate raspberry thing kinda fitting with Halloween.Stephanie Hansen [00:02:44]:I mean, it was unbelievably fantastic looking.Nicole Aufderhar [00:02:47]:Oh, thanks. Yeah. Like I said, it's I get to be my weird artistic self this time of year, so it's kind of fun.Stephanie Hansen [00:02:53]:I like your weird artistic self. Take that and the listener kind of on the journey of how this whole thing started for you.Nicole Aufderhar [00:03:01]:So I have kind of been baking my entire life. You know, like, most people grew up mom in the kitchen, Nestle Toll House, Christmas cutout. You know, nothing, like, crazy, but just, you know, family baking. And as I grew up, I just kinda started to dive more and more into it. I'm kind of a shy person. So when I would go to parties, like, talking to people is stressful, but if I bring a bank, that gives me something to talk about. Sure. So, you know, I kind of started doing that more.Nicole Aufderhar [00:03:30]:And in college, I actually studied photography with, like, emphasis on food photography. And because I don't wanna take pictures of babies. So I decided to do the food route, and then I kinda decided that, well, if I wanna take pictures of beautiful things, I might have to learn how to bake some of these things. And so it's just kind of continued to grow and grow, and it's always been kind of my creative endeavor that's just for me and just for fun and really lets me express myself without the pressure. You know, I'm an artist full time, so I have that pressure there. So this is just just for fun, just for me. And when I saw that there was a great American baking show, which I didn't even know. You know, I've watched the British version for years, and then I saw online that they were casting for the American version.Nicole Aufderhar [00:04:19]:I thought, oh, well, let's let's see. Why not? You know? And I put my hat in the ring, and I made it all the way to the final round of 1st year, which I wasn't expecting. It's a very long process, and I just what I thought would maybe just be something that I'd enter and never hear from again ended up being this multiyear journey of traveling with baked goods and auditions. And after a couple 2 years of auditioning, I was cast on the show.Stephanie Hansen [00:04:51]:So yeah. So exciting.Nicole Aufderhar [00:04:53]:Yeah.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Stephanie Hansen [00:04:54]:So how long from the beginning of you arriving to start the taping to when you go home is that length of time?Nicole Aufderhar [00:05:04]:So you are there basically for an entire month. For us, it was the entire month of August. You do a lot of prep work stateside before you go, you know, coming up with your own recipes and stuff. But once you are there, you are there the whole time. Even if you're eliminated, then you just kinda get a London vacation, but you're there for the entire month.Stephanie Hansen [00:05:24]:So they do it in the Great British Bake Off same space?Nicole Aufderhar [00:05:28]:Yeah. So for the Great British Bake Off, there's 2 tents. There is a tent where they film the version everybody knows, and then there's a tent where they film, like, celebrity versions, and I believe it's coming from Janae Baycock is still there as well, but, yeah, there are 2 tents. We're in the the other tent, like so it's not the tent, but it's one of theirs.Stephanie Hansen [00:05:51]:Yeah. And Paul and Pru are still judges.Nicole Aufderhar [00:05:55]:Yeah. Yeah. It's the same judges. It's Paul and Pru. We have American hosts. You know, that's the difference. People always kind of, I don't wanna say, hate on the American version, but they always say, oh, we don't like it because they're hypercompetitive, and they don't have the accents and all this. And I'm like, well, yeah, we don't have the accents.Nicole Aufderhar [00:06:12]:Sure. And that's the baddest. Yeah. Yeah.Stephanie Hansen [00:06:16]:So there's that.Nicole Aufderhar [00:06:18]:Yeah. So, you know, I mean, if you wanna nitpick, but it's still, like, a heartwarming, friendly show. Like, once people sit down and watch it, they're like, oh, that's actually enjoyable. I'm like, yes. That's what I've been telling you.Stephanie Hansen [00:06:32]:It is funny that the perception of Bake Off and what people love and what attracted me to it too was just how kind and supportive everybody is. And we've gotten used to watching these, you know, chopped and these sort of aggressive male dominated, like, shows of competition. And it is funny because I do think America in general this is a very gross generalization, but I do think we're more competitive. We're very aggressively business focused, like, success focused. And I think what is nice about The Bake Off is there's a lot of people from all these different walks of life, and they just happen to make pastry too or they're bakers.Nicole Aufderhar [00:07:20]:Yeah. Yeah. That's exactly what it is. And that's when I auditioned because I talked a lot about my state fair, you know, competing background. And they purposely were, like, asking me, well, are you hypercompetitive? Are you how do you feel if you don't win? You know? And so I had to make sure that I expressed that I'm not competitive despite all that. Like, I love the community behind these competitions and the friends that I've made, and they are trying to seek out people for that show that are there to just be with other bakers and have fun and get this experience and aren't there because I wanna win. And, I mean, the prize is a cake plate. You know? Like, you're not getting $20,000 or a book deal.Nicole Aufderhar [00:08:01]:You know? You get a cake plate. So if you're not there to just have a good time, you know, they're not gonna put you in the tent.Stephanie Hansen [00:08:09]:You happen to mention the state fair. Can you talk a little bit about your state fair baking experience? Because you're pretty well known and traveled in the state fair scene too. Minnesota State Fair.Nicole Aufderhar [00:08:23]:Yeah. Yeah. Especially the last year, people have kind of, I don't know, found my like, I've always shared about my journey with it. That's kinda why I started my Instagram page was because I wanted to share this community and show how accessible it is. Like, you don't have to be an incredible baker to enter. You just start. You just start entering stuff, and you get to meet people on entry day. And sometimes you get feedback from the judges.Nicole Aufderhar [00:08:48]:Sometimes you get head scratching feedback from the judges, but, like, it's just a super fun thing. And so I grew up with a step grandma who competed and kinda taught me the ropes from a young age and was kinda harsh about it, but it served me in the long run. And, so then about gosh. It's been 10 years now, I believe, I started. I did my first contest. I just entered three things, you know, just to kinda feel it out, and all 3 of them ribbon. I got 2 seconds and a 5th, and I was like, oh,Stephanie Hansen [00:09:20]:okay. You know? That's either this isNicole Aufderhar [00:09:24]:you know, I wasn't sure what to think. I'm like, oh, this is easier than I thought, or I might actually be kinda good at baking because your friends and family are always like, oh, everything's fantastic, but isStephanie Hansen [00:09:33]:it really? You know?Nicole Aufderhar [00:09:35]:So it's kinda given me this avenue to try new things and meet new people. And over the years, you know, I've I've done pretty well, and I've made some really amazing friends, and I just it's something I look forward to all year round.Stephanie Hansen [00:09:48]:What do you remember what the three things you were that you made in the first?Nicole Aufderhar [00:09:53]:Yeah. They weren't even I'd call them baking light. Honestly, it was like a granola bar and then some granola, and then they used to do this thing called the recipe challenge Yep. Where everyone would get the same recipe. You know? So it's kinda like the technical on the makeup, honestly, which is what appealed to me is you all get the same recipe. You kinda have to interpret it. And so I got a second place on that. I got a second place on the bars, and then I got a 5th place on the granola.Nicole Aufderhar [00:10:23]:And the the funny thing with the cookies was I was always under this belief that you had to enter things freshly baked that morning, you know. So I woke up early to do my final round, and they didn't they failed. The dough, I don't know what I did wrong or if it was the heat, it failed. And so I'm crying in the kitchen. I'm like, what do I do? Well, I had ones that I had stored in the freezer, like, 3 weeks ago. I mean Yeah. I was like, I wanna save them just in case, and I'm so glad I did because that's what I ended up entering were 3 week old transfer cookies, and they still placed.Stephanie Hansen [00:10:55]:Yeah. And a lot of people do that. Like, I know another woman, and she enters, like, 82 contests. And some of her stuff comesNicole Aufderhar [00:11:03]:inStephanie Hansen [00:11:03]:the freezer, and she pulls it out the night before, and that's what they enter.Nicole Aufderhar [00:11:07]:That's what I and that's what I've been telling people this year, especially, people are surprised to learn that I did that. And I'm like, yeah. And they're like, well, but don't they taste them? Like, yeah. You know, you can kinda tell freezer goods from the fresh, but that's what everybody else is doing. So if you're the best of the freezer bunch Yeah. You know, and it works.Stephanie Hansen [00:11:25]:How many categories did you enter this year?Nicole Aufderhar [00:11:28]:This year, I ended up doing 12, I believe it was, which I'm not I mean, there's people that show up with laundry baskets full of stuff, you know, and max out at 20. I doing 12 was a lot for me. I usually, like, keep them in the single digits. But, yeah, it went really well. Half of them ribboned. I got a smoked steaks for the first time, so it was a lot of fun this year.Stephanie Hansen [00:11:52]:Yeah. And what people maybe don't know I mean, you said mentioned that you're an artist. You make, leather bound journals and leather goods. And, what's your website for that? Because I wanna make sure we tell people because your work's reallyThanks for reading Stephanie's Dish Newsletter! This post is public so feel free to share it.Nicole Aufderhar [00:12:07]:So my website is wayfaringgoods.com, and it's not wayfair like that big furniture supply place or whatever. It's spelled wayfaringgoods.com.Stephanie Hansen [00:12:21]:I love it. Yeah. Because you're not doing this in a professional scope.Nicole Aufderhar [00:12:28]:No. Baking is right now, you know, probably, you know, I don't know, forever. It's just for fun. I I love what I do with my leather business. That has been something I've been doing full time for 15 years. Like, that's really where my I don't know. I'm as passionate about baking as I am about leather, but I like keeping my leather as my business and my baking as my creative passion, which I think is important for professional creatives to have that thing without the pressure of selling.Stephanie Hansen [00:13:03]:And let's talk about that for a second because that's sort of uniquely American too. I think that this idea is like, oh, well, she's making all this stuff. She's in competitive realm. She's doing really well, so she must be planning a bakery because we, like, don't really just allow ourselves to have these creative outlets without making them into something. We feel the pressure from ourselves.Nicole Aufderhar [00:13:28]:Yeah. Oh, exactly. And I think I mean, it's so important to have that creative passion that you don't have that pressure behind. And I I think so I started my business right out of college. I could have either gone the professional photography router than what I did. And so I think because I started young, I learned how important it is to have that creative passion just for fun. I see a lot of my friends that have since pursued kinda similar art businesses, and I see them now struggling with this. Like, oh, well, I'm also good at this, so I should sell this and I should do that.Nicole Aufderhar [00:14:05]:And it's like, no. You don't have to sell everything you make. Like, if you're a creative person, you might be good at a lot of different creative things.Stephanie Hansen [00:14:13]:Yes.Nicole Aufderhar [00:14:14]:You know? And it stops being fun when you know, like, if I have a failure in the kitchen, I'm disappointed. You know? I get frustrated, but it's okay because it's not going anywhere. I don't have to worry about someone a customer coming. I don't have to, you know, it's a different kind of failure versus the feeling when you're struggling with the business. And so I I like having those two things very separate.Stephanie Hansen [00:14:41]:Yeah. I can see that too. And, also, like, this idea that because you're good at something or because you make something, then it's becomes less a hobby and then a job. And sometimes I struggle with that because I'm just cooking now between the cookbook and the show and the adjacent appearances and, my blog.Nicole Aufderhar [00:15:02]:I feelStephanie Hansen [00:15:02]:like I'm just cooking all the time. And sometimes, like, I feel another like, I have to, like, videotape everything I'm doing. And, like, the other day, I was like, I'm not pulling out the video camera. I'm going to cook something that could I? Sure. But, I'm just going to make these apple muffins because I have apples and I feel like an apple muffin and I'm not going to videotape it and you know what? I'm not even going to write down the recipe. And I just was like I just sat in the moment. I enjoyed the bake. I loved the smell it made my house.Stephanie Hansen [00:15:33]:The muffins came out. I ate 1. I gave one to the dog and then I went and distributed them the neighborhood and got rid of them and came home and was like, oh, that was fun.Nicole Aufderhar [00:15:43]:Yeah. Isn't that's the best. That is those are that's the best feelings. And I know exactly even though, like, I don't do my baking on a professional level, just in the world of social media. Like you said, you have this pressure to film everything you do and turn everything that you do into some form of content. And that just sucks sucks the fun out of it. You know? Like, you know, sometimes it's fun, you know, but if you're not feeling it, like, don't do it. If Yeah.Nicole Aufderhar [00:16:11]:I don't know. You know, it's important to, like obviously, for you, it is part of your work.Stephanie Hansen [00:16:17]:But But is it I mean, also and I'm sort of like I don't know. I'm just sort of working through this too. Like, we give a lot away of ourselves as creators, as people in a social media space, and it's just demanding. And I don't wanna, like, sound not grateful because I am because you build a platform and people really dig your stuff and that's fun, but also, like, trying to recognize what's real and what's not real sometimes.Nicole Aufderhar [00:16:50]:Yes. Yep. Yeah. Because people see a version of you and and a version of what you do, and they expect that over and over and over again.Stephanie Hansen [00:17:00]:Yeah.Nicole Aufderhar [00:17:00]:And it can be exhausting. Yeah. And some daysStephanie Hansen [00:17:04]:you don't feel like delivering that.Nicole Aufderhar [00:17:06]:Yeah. I don't. You know? And and then sometimes I feel like, oh, I have to put it out there because I put everything out there, and then I do it and it doesn't do well or whatever. And then I stress out about that. It's like, why? Why?Stephanie Hansen [00:17:17]:Yeah.Nicole Aufderhar [00:17:18]:You know?Stephanie Hansen [00:17:20]:Well, you and I had coffee, and I think you well, we met at the hottest day of the year, and then you followed up. And you're like, would you ever wanna have coffee? I was like, yes. Of course. And I I also loved that you reached out to me because I do like bringing this creative online life sometimes into the real life of you and I just sitting and having a cup of coffee and talking about what we're into and what's fun. And I just I was I was appreciative that you reached out. And I I wish more people would do that kind of in a real space because I think that's how you grow and how you can help mentor others and help others find their path because so many people have helped me along the way. My goodness.Nicole Aufderhar [00:18:04]:Yeah. No. Yeah. And I I'm still so grateful you said yes because Sure. It is super important. And I think that people are kinda surprised when others are willing to do stuff in person and meet in person. And even for my tiny little thing that I do at the state fair, I met people online and they were worried about bugging me or asking me questions. And I'm like, why? Like, oh, I Yeah.Nicole Aufderhar [00:18:27]:I I and maybe not I love talking about that kind of stuff. If I can help somebody else, like, I go to competition. I'm like, so, like Yeah. Like, it's better for all of us in the long run, you know, if we're encouraging others to do it and get better and help the people where we can with stuff that we've learned along the way. And, like, I personally enjoy doing that. So that's why it was so exciting to Yeah. Get to sit and talk with you and, you know, meet someone else of the food, you know, yeah, and just learn from each other.Stephanie Hansen [00:18:59]:So what's next for you, Nicole? Have you thought about that?Nicole Aufderhar [00:19:05]:All the time. No. Again, after having done the show and now I've I've been very fortunate since the show came out with opportunities that have come my way. You know, you never know if anyone's gonna notice or pay attention or anything, and I've honestly been quite overwhelmed with the amount of stuff that I have done. And so people, you know, they expect the bakery. They expect us to expect that. That is not that's not on my realm. That's not what I'm thinking at all.Nicole Aufderhar [00:19:36]:I long term dream, short term dream. I don't know. I always tell people I would like to do a cookbook. That is something I thought of wanting to do years. I mean, that's kinda always been in the back of my head because Yeah. I enjoy the recipe development portion of baking. So that's kinda where my strong suit is. That's where I that's what I enjoy the most.Nicole Aufderhar [00:19:59]:So, you know, obviously, I'm gonna be continuing on with my leather business as always Yep. Gearing up for holiday season right now. So that's, you know, the main part of my life, but I'm just gonna continue to create recipes, share that, share the state fair knowledge, and just be willing to embrace and be open to whatever might come from it.Stephanie Hansen [00:20:26]:Alright. Let's do something fun. Are you ready for fun? Maybe. Always. I have, like, 5 to 10 questions. We'll see how it goes. Just random kinda rapid fire questions.Nicole Aufderhar [00:20:40]:Oh gosh.Stephanie Hansen [00:20:42]:They're not hard. They're they're all about you. They're not hard.Nicole Aufderhar [00:20:46]:Okay.Stephanie Hansen [00:20:46]:Oh, okay. Here's number 1. What is the first bake you remember making yourself?Nicole Aufderhar [00:20:54]:Cupcakes. Cute. Yeah. Like, as a kid? It's so basic, but that's yeah. Strawberry cupcakes with Swiss meringue buttercream. Yum. That was my first, quote, unquote, real bake that I did.Stephanie Hansen [00:21:08]:I love it. Okay. When you go to a potluck, what do you typically bring?Nicole Aufderhar [00:21:16]:Macarons.Stephanie Hansen [00:21:18]:Oh, fancy. Yes.Nicole Aufderhar [00:21:20]:They're easy to share. They look impressive, but they're pretty easy to whip up.Stephanie Hansen [00:21:25]:Okay. What is the first thing you eat from a Halloween candy bucket?Nicole Aufderhar [00:21:32]:That's funny. Snickers popped into my head first, but Reese's are my favorite, but I guess Snickers would be my first.Stephanie Hansen [00:21:37]:Okay. I love that. Reese's is the number one popular candy. You probably know that.Nicole Aufderhar [00:21:41]:Yeah.Stephanie Hansen [00:21:41]:Yeah. What, is the restaurant that you've been to more than any other?Nicole Aufderhar [00:21:51]:Well, green scene since moving up to Walker. That would be yeah. Okay. I love the green scene here in town.Stephanie Hansen [00:21:57]:And you live in Walker. I should mention that. Yes. What's your most used pan?Nicole Aufderhar [00:22:05]:I my little I have a little saucepan, and I will shove anything I can into it even if it's not supposed to fit. I love it.Stephanie Hansen [00:22:12]:I have one of those too, and it's funny. Yeah.Nicole Aufderhar [00:22:15]:Yeah. Yeah. Doesn't fit. Okay. I just did that last meal with some jam. It was poor decision but I think it worked.Stephanie Hansen [00:22:21]:But you still loved your pan. Okay. This is your last question in the in the final round of the rapid fire questioning. What's an existing cookbook you wish you had written?Nicole Aufderhar [00:22:36]:Oh. Oh. I'm looking at all my cookbooks. I know. It's aStephanie Hansen [00:22:41]:hard one.Nicole Aufderhar [00:22:42]:That is a hard one. I can't I well, it's funny because I feel like picking any of them. I'm not worthy of any of them, but I have they're all old vintage ones. Like, I have this rose what's her last name?Stephanie Hansen [00:23:03]:Birnbaum Levy Birnbaum.Nicole Aufderhar [00:23:05]:I use a lot of her books. I wish I had the skill and the abilities to write something like that.Stephanie Hansen [00:23:11]:Do you know that that cake bible book that she wrote is having its 35th anniversary this year?Nicole Aufderhar [00:23:17]:I don't see that. I know. I can't believe it because except I have all, like, the real old vintage ones of it, and it's it's so cool that it still has stood the test of time.Stephanie Hansen [00:23:27]:Yeah. No. I love that you have those. That's amazing. Well, Nicole, I hope people will follow you on Instagram at 10000 Bakes. We're gonna for sure have you on, Jason's show next summer so we get a chance to connect with her there again. Wonderful. Also been doing reviews of Great British Bake Off with Bradley and Dawn on my talk 107.1.Stephanie Hansen [00:23:50]:Yeah. Yep. People should follow you, and you're making really cool Halloween stuff right now.Nicole Aufderhar [00:23:56]:Yeah. Thanks. Yes. We're having fun over here.Stephanie Hansen [00:23:59]:Yeah. It's amazing. Alright. Well, when you're gonna be coming down to town next or not downtown, down to town, next, give me a shout, and we'll have coffee again. It was fun.Nicole Aufderhar [00:24:09]:Oh, definitely. Totally.Stephanie Hansen [00:24:10]:Alright. Thanks, Nicole. I appreciate you spending time with us today. Yeah.Nicole Aufderhar [00:24:14]:Thank you.Stephanie Hansen [00:24:14]:We'll talk soon. Bye bye. 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

Codey and Kevin talk about Township Timings 00:00:00: Theme Tune 00:00:30: Intro 00:02:17: What Have We Been Up To 00:16:25: News 00:40:52: New Games 00:52:11: Township 01:16:21: Outro Links Research Story “0.10” Update Horticular “1.1” Update My Time at Sandrock “1.4” Update Winds of Anthos DLC Delay Moonstone Island’s Fishbo now in Coromon Super Zoo Story Kickstarter Gaucho and the Grassland Cattle Country Forgotten Waters Contact Al on Twitter: https://twitter.com/TheScotBot Al on Mastodon: https://mastodon.scot/@TheScotBot Email Us: https://harvestseason.club/contact/ Transcript (0:00:30) Kev: Hello farmers and welcome to another episode of the harvest season. My name is Kevin (0:00:36) Codey: and my name is Cody. (0:00:38) Kev: And we are here to talk about cottagecore games whoo (0:00:44) Codey: are we here to talk about cozy games I just wanted to to trigger al a little bit (0:00:46) Kev: I hope not (0:00:52) Kev: I’m triggered (0:00:54) Kev: Doesn’t sound like coat. It doesn’t sound like a cozy game from what you’ve described sounds like an addiction (0:01:00) Kev: Stop welcome (0:01:02) Codey: a plague that needs to be released (0:01:04) Kev: Welcome to the the township intervention of podie today everyone (0:01:10) Codey: yeah for sure (0:01:14) Codey: I played Township, and when we needed a topic on a dime, I was like, “Can we please cover this game so I can uninstall it?” (0:01:25) Kev: Yeah, I mean, yeah, oh, yeah (0:01:28) Kev: if people only knew like it was like I (0:01:33) Kev: Mean first of all, I guess supposed to do an episode out and we had a pivot like twice and then he grew sick (0:01:39) Kev: It’s how the Cody had to join and then we had to pivot with that (0:01:41) Codey: He was very ill, yeah. (0:01:44) Codey: Oh yeah, we had to pivot. (0:01:45) Codey: I had a small breakdown because of personal reasons, (0:01:49) Codey: but I am here and I am queer. (0:01:50) Kev: » Yeah. Yeah, we’ll get to there after we talk about. (0:01:53) Codey: Okay, so township episode, that’s what today is. (0:01:58) Codey: And that’s what today is. (0:02:08) Kev: I don’t I don’t know if I’ll even I don’t recall if I’ll says it but we’ve got the you know how it works folks (0:02:14) Kev: We got the show notes. You got the transcript on the website all those good things (0:02:18) Kev: And speaking of good things. Hopefully what have you been up to Cody? (0:02:18) Codey: yeah. I have been getting healing from tearing my calf muscle. Yeah so I tore (0:02:30) Kev: Oh, oh, that’s not great. (0:02:34) Codey: my calf muscle. It is, at least it wasn’t the Achilles. We initially thought it was (0:02:41) Codey: the Achilles but it was not that. So tore that and then… (0:02:48) Codey: I am in physical therapy now and it’s honestly already so much better so it did (0:02:52) Codey: not it did not slow me down y’all. Last week, sorry what? I tried to run for four (0:02:54) Kev: That’s great. How did the tearing occur? (0:03:01) Codey: whole seconds. I ran for four seconds and I tore my calf muscle. And this kids is (0:03:08) Kev: just (0:03:09) Kev: immediate collapse (0:03:10) Codey: why you don’t exercise. No. I am a super clumsy human and super oxidized. (0:03:11) Kev: But. (0:03:18) Codey: I had a mini meltdown because I did not want to go through that again but it was (0:03:32) Codey: not it is thankfully not that it was just a calf muscle and it cannot keep me (0:03:36) Codey: down. I am already out of the boot. I’m already doing stuff though the the (0:03:40) Kev: Yeah, that’s great. (0:03:42) Codey: physical therapist today had me do lunges for a whole minute and I had to (0:03:48) Codey: go. I kept trying to go and she was like girl no you’re done like stop she’s (0:03:53) Kev: I’m going to tear it again. (0:03:53) Codey: like yeah basically she’s like you’re pushing yourself too hard and I was like (0:03:58) Codey: I should be able to do this and she was like girl no to come back next week. They (0:04:04) Kev: Silence. (0:04:04) Codey: love me there because they know me if they remember me from my ACL tear and (0:04:08) Codey: how like they would say like okay you can stop at 10 and I’d be like I’m gonna (0:04:14) Codey: to do 20, or like they would put (0:04:18) Codey: the weight on like 30 pounds or something. (0:04:20) Codey: And then they’d come back and they were like, did you make, (0:04:22) Codey: did you up the weight? (0:04:23) Codey: And I was like, 30 was too light. (0:04:26) Codey: I wanted 40. (0:04:30) Codey: So they’re, they’re very aware that they need to like reel me in. (0:04:34) Codey: Um, so that was the big thing two weeks ago. (0:04:37) Codey: And then last week I was at the B lab down in Maryland. (0:04:42) Codey: So there’s a gentleman down there who is the B God of the East coast. (0:04:48) Codey: And pretty much any B and he can identify it for you and tell you all about its (0:04:50) Kev: Yeah, I remember we talked about this (0:04:51) Codey: national history. Yeah, he is amazing and he’s so sweet. (0:04:54) Codey: And so we went down to have him identify some of our bees. Um, and I, (0:04:59) Codey: and when we go down, (0:05:00) Codey: he doesn’t accept payment because he’s he works for the government. (0:05:04) Codey: So he like can’t accept payment and he also can’t be on (0:05:09) Codey: like a, he can’t be an author on papers. It’s like too difficult for him. (0:05:13) Codey: He doesn’t want to. So usually when we go down to do stuff like that, (0:05:18) Codey: and he identifies things for us, we just do things for them. (0:05:21) Codey: So they basically had a bunch of bees that needed to be organized. (0:05:24) Codey: So we did that. It was very interesting. Unfortunately, (0:05:27) Codey: he got COVID very quickly into us being there while we were there. (0:05:32) Codey: He liked by the second day, he was very ill. (0:05:36) Codey: So we didn’t see him anymore. (0:05:37) Codey: And he still has our bees because he was not able to do them. (0:05:41) Codey: And I hope honestly that he as well, I actually have not asked for an update. (0:05:45) Kev: Wop wop, that’s rough. (0:05:46) Codey: I need to do that. (0:05:48) Codey: But I mean, we still did our part and so now we’re just waiting and now I’m (0:05:53) Codey: back and I am ready to hit the ground running with my research and stuff and (0:05:58) Codey: continuing to play Coral Island. Yeah, no, I’m not. I’m not gonna run literally for (0:06:00) Kev: Figuratively, please don’t run from the literally (0:06:05) Codey: a while. Still playing Coral Island and I am now, I have upgraded my home to the (0:06:14) Codey: max level. And I am I have proposed (0:06:18) Codey: to Scott once. Um, and he said no. So he said no. So I tried to propose to him one (0:06:22) Kev: Wait, they can say “no”? (0:06:25) Kev: Whoa. (0:06:28) Codey: day and he was in the thing was like, your house is in big enough. And so I was like, (0:06:31) Codey: okay, so I went and like updated my house. No, no, no, no. No, I upgraded my house and (0:06:32) Kev: Oh, that’s why. Oh, that’s how it is. (0:06:36) Codey: then I went back and he was like, you know, I’m just not ready to take that next step (0:06:39) Codey: with you. And I’m like, boy, you have 10, we have 10 hearts. Like I don’t know what (0:06:46) Codey: you want. (0:06:48) Codey: I tried to give him the diamond and everything and the diamond ring and he was just like “Nah.” (0:06:54) Codey: So I don’t know if there’s this magical other thing that happens or something. (0:06:58) Codey: So I’m just still throwing fossils at him and hugging him whenever I can and taking him on dates. (0:07:04) Kev: is diamond to your face! (0:07:08) Codey: I don’t know if I have to ask him at a certain point because then I went to the cavern recently and he was there. (0:07:16) Codey: And he was just like I… (0:07:18) Codey: just I always feel like magical when you’re here in the cavern with me and I (0:07:21) Codey: was like oh am I supposed to propose to you in the cavern so or or maybe in the (0:07:25) Kev: Oh? Oh? (0:07:27) Codey: museum I don’t know maybe he just didn’t want it under that tree with the doctor (0:07:31) Codey: watching so (0:07:32) Kev: you know what that would be that would be that’s actually kind of cool if it’s (0:07:36) Codey: a little awkward (0:07:39) Kev: like a location requirement or whatever right to be meaningful or special (0:07:41) Codey: yeah oh and I have also made it to the Savannah now (0:07:48) Codey: but fun fact you make it to the Savannah and then before you can enter the cave (0:07:53) Codey: of memories you actually have to like do another thing so I’m just perpetually (0:08:02) Codey: fighting these quests and these thresholds but I’m gonna get there I’m (0:08:06) Codey: still motivated to get there I’m still enjoying myself what about you Kev so (0:08:12) Kev: Sick what wait? I’m just think what it what is (0:08:18) Codey: memories there’s a couple other animals that unlock once you get to the Savannah (0:08:23) Codey: there was like ostriches there and there’s like some kind of kind of (0:08:26) Codey: buffalo and some other stuff I don’t know if you have to go to a certain (0:08:29) Codey: person there’s not a map and the fun thing about the cloud gaming servers is (0:08:40) Codey: sometimes if you do too much in a day it it protests and it just erases all of (0:08:48) Codey: the progress for the day so I have lost I’ve like and usually I’ll play for like (0:08:49) Kev: Oh, that’s great. (0:08:55) Codey: an hour hour and a half and then I hit the point where it like I it’s like (0:08:59) Codey: saving the game day or whatever and it says saving game and then it just like (0:09:04) Codey: shuts down and is like lost connection to the server and then when I start it (0:09:08) Codey: back up it just goes straight to the like loading up and it has to it starts (0:09:14) Codey: the day all over. So whenever, whenever I do something new (0:09:18) Codey: I usually like go like with the Savannah. I went to the (0:09:22) Codey: Savannah. I like progressed the quest for the Giants and then I (0:09:27) Codey: was like, this is not I like basically stood on the cliff (0:09:30) Codey: overseeing the Savannah and I was like, oh, this looks really (0:09:32) Codey: nice and then I went home and ended the day at 7 AM because I (0:09:36) Kev: Ha ha ha ha! (0:09:37) Codey: was like, I don’t want to do anything else today. I just (0:09:41) Kev: Sick. (0:09:43) Codey: want this to make sure that it saves the fact that I got to (0:09:46) Codey: to the Savannah. (0:09:48) Codey: Man, I have not attempted that, maybe I can, maybe I should try that, but I just always (0:09:50) Kev: Can you not save without the sleeping part? (0:10:01) Codey: go home and sleep. (0:10:03) Codey: I’m also at the point where, sorry this is suddenly coral island cast, I’m at the point (0:10:09) Codey: where I have the computer and all of the upgrades and so I can look whenever there’s, I can (0:10:13) Codey: look and see what insects are spawning, what critter ocean critters are spawning, and what (0:10:18) Codey: I don’t have in the museum, I can find it, but I’m in the middle of Spermanir, the end (0:10:24) Codey: of spring now I guess, and I’ve caught all of the spring stuff. (0:10:28) Codey: So I am kind of like almost at the point literally of just like starting the game, ending the (0:10:33) Codey: day. (0:10:34) Codey: Starting the day, ending the day to like get through spring because I just want to be in (0:10:36) Kev: Mm-hmm (0:10:38) Codey: summer so I can start getting the summer stuff. (0:10:42) Kev: Mm-hmm can’t can’t change that DS clock. Oh, I know crossing (0:10:46) Codey: No, I’m not going to do that, I would just start day and do. (0:10:51) Kev: Yeah, oh man good times good times (0:10:54) Codey: But what are you up to? (0:10:57) Kev: Oh (0:10:58) Kev: for (0:11:00) Kev: I actually I was somewhat ill last week and I just (0:11:06) Kev: You may hear me coughing due to it, but just a heads up for folks (0:11:11) Kev: Thank you bees. I consumed much honey during the recovery period so you know they helped (0:11:18) Kev: As I am (0:11:19) Kev: These cool (0:11:21) Kev: But when I do game the brief moments, I mean it’s it’s all (0:11:26) Kev: Right now. I’m in a very much like (0:11:29) Kev: I’m doing my dailies sort of thing for different games right like I’m not I (0:11:34) Kev: I don’t have… I think mostly the (0:11:36) Kev: time I would say to dedicate to a big (0:11:39) Kev: venture trying to clear stuff or (0:11:41) Kev: whatever so a lot of grindy mindless (0:11:44) Kev: stuff that’s fun for me right that’s (0:11:47) Kev: stuff like Marvel snap Pokemon unite (0:11:51) Kev: probably the biggest time sink is still (0:11:54) Kev: zenless zone zero are you familiar with (0:11:57) Kev: that one Cody okay so well I think I’ll (0:11:58) Codey: I am not, what is that? (0:12:02) Kev: talk about it here but brief recap for (0:12:07) Kev: it is a mi hoyo game which is the (0:12:09) Kev: genshin impact company so it is it is a (0:12:14) Kev: gotcha game much like genshin impact (0:12:17) Kev: and their other one honkai but this one (0:12:20) Kev: is a while genshin is kind of like (0:12:22) Kev: breath of the wild the honkai is a turn (0:12:25) Kev: based RPG sort of thing this one is more (0:12:28) Kev: character actually bashing stuff buttons (0:12:31) Kev: to beat up bad guys real-time that sort (0:12:34) Kev: thing. (0:12:35) Kev: It is a… (0:12:35) Kev: Um, it is uh… (0:12:37) Kev: It’s a very stylish and fun game, um, it’s also very heavy on the lore and the world, building a whole bunch of nonsense. (0:12:47) Kev: Basically, they live in a world where there’s just space-time distortions that’ll just pop up everywhere, and people turn into monsters in them. (0:12:56) Kev: And so, yeah, people trying to navigate life, that kind of risk around the corner, um, where it could just pop up anywhere and you can turn into a monster. (0:13:07) Kev: But, uh, yeah, that’s uh, they- that’s what I’ve been up to, I’m caught up with the story, it’s a relatively new game, it’s only started in the summer, so it’s only up to like the 4th chapter right now. (0:13:21) Kev: Um, and so, you know, each chapter you get a different crew that you can play as, they’ll give you trials, and then- or, you know, trial usages, and then later you can pull for them as part of the gacha or whatever, right? (0:13:33) Kev: And so there’s different factions and whatnot. (0:13:36) Kev: You have this fancy butler group, they call themselves a housekeeping group, but they’re really fun, so on and so forth. (0:13:48) Kev: There’s animal people in this world too, like it can vary from your typical cat boy/girl to full on wolf furry or just a bear. (0:13:58) Kev: You can play as just a bear guy. He’s Ben, I love him, he’s an accountant. (0:14:00) Codey: Oh my gosh. (0:14:02) Kev: Um, yep, um, the game (0:14:06) Kev: is quite uh because if it’s a bacha daily nature they fill it up with all (0:14:14) Kev: sorts of extra content lots of little minigame events and things like that to (0:14:18) Kev: keep you busy there was an event where I ran a restaurant for a little bit there (0:14:23) Kev: was there there’s an arcade with in-depth minigames that have sucked me (0:14:28) Kev: in lately and so on and so forth um but yeah so that’s one of my go-tos that I (0:14:33) Kev: just grind through and enjoy. (0:14:36) Kev: Mahoyo games are more or less designed to be on anything, including mobile. (0:14:46) Kev: This game will run on a strong enough phone or whatever. (0:14:50) Kev: I play on the Playstation, but it’s cross save and whatever, so you can play pretty much wherever. (0:14:58) Kev: I don’t think it’s on the Switch that might be the only one it’s not on because they don’t have Mahoyo games on the Switch. (0:15:04) Kev: Other than that, it’s on pretty much anything. (0:15:06) Kev: Uh, um, nah, so that’s roughly what I’ve been up to, like I said, just very zen me time, uh, no pun intended with the name there, but uh, but yeah, that’s roughly what I’ve been up to. (0:15:20) Kev: Um, oh, oh, no, there is one other thing, actually, just this past week. (0:15:26) Kev: Um, art, uh, so, oh gosh, I haven’t actually posted on, like, art account yet, but it is, uh, uh, Inktober or, you know, uh, League of Legends. (0:15:36) Kev: Inktober since that one’s taken and actually there’s this one guy who (0:15:43) Kev: organizes thing for pixel artists specifically in September since I (0:15:48) Kev: forgot about it last month I’m doing it this month and the theme is a quite fun (0:15:52) Kev: one it’s a monster maker not like a universal spooky monsters but as in (0:16:08) Kev: I put it on the Slack where we hang out with friends, (0:16:14) Kev: but I’ll be posting it soon on my art account. (0:16:17) Kev: I’ll be able to get that going. (0:16:19) Kev: So that’s certainly been fun. (0:16:22) Kev: But yeah, that’s roughly what I’ve been up to. (0:16:26) Kev: There we go. (0:16:27) Kev: All right. (0:16:28) Kev: Now let’s see what the world of Cottagecore has been up to, (0:16:31) Kev: shall we? (0:16:32) Codey: world of cozy. (0:16:33) Kev: So unfortunately, let’s go. (0:16:39) Kev: All right. (0:16:40) Kev: First, let’s talk about cozy researching, (0:16:44) Kev: because Research Story has an update. (0:16:48) Kev: I only had 0.10 update. (0:16:50) Kev: That’s– no, I thought they were farther in. (0:16:52) Kev: OK. (0:16:54) Kev: The cosmetic things, some small fixes. (0:16:59) Kev: But the next update, 0.11, will be a bigger one (0:17:04) Kev: that they’re hoping to complete by the end of the year, which (0:17:07) Kev: will include. (0:17:08) Kev: All NPC orange heart events, like similar to their dating stuff, the greenhouse, not (0:17:13) Kev: our premium show, but probably farming ad nauseam, uh, house upgrade 2, and, oh good, (0:17:21) Kev: gosh, timbers, we’re variant creatures, what, oh, you know how, you know how, you know how (0:17:24) Codey: Shinies (0:17:29) Codey: Your shiny shiny research story Pokemon (0:17:33) Kev: every farming game doesn’t have to have romance, so guys, every, mmm, mmm, oh come on, d- (0:17:38) Codey: creature collector. (0:17:38) Kev: does not need, does not need SHINEEES, if it does it, it’s- (0:17:44) Codey: I will say though that in the real real every now and then I do see like an actual shiny like (0:17:50) Kev: Yeah, sure. (0:17:52) Codey: Pokemon quote-unquote Pokemon like wild wildlife like every now and then at the Wildlife Center will get like an all-black (0:17:59) Codey: squirrel or an all-white raven (0:18:02) Kev: Yeah, yeah, I mean yeah for sure that right absolutely right like I mean I’ll buy noism (0:18:03) Codey: Yeah, and so they basically are like real-world shinies, but they do (0:18:11) Kev: Right like is the you know poster child for real life change, but even other odd color parents (0:18:13) Codey: Yeah, it’s albanism, albinism and melanism are the two. (0:18:18) Codey: So melanism is when things are darker and albinism. (0:18:20) Kev: Ah, I didn’t realize (0:18:21) Codey: Oh, and then leucistic is another thing. (0:18:25) Codey: It’s not, it’s like albinism, but it’s not as intense. (0:18:30) Codey: Like leucistic things will usually only have (0:18:32) Codey: either part of the like skin won’t be, (0:18:37) Codey: or like the fur or feathers. (0:18:40) Codey: So it won’t be all of them that are lighter colored, (0:18:42) Codey: but they also do not. (0:18:43) Codey: have the red eyes so albinism is like an entire lack of anything and so they (0:18:48) Kev: Right, right (0:18:50) Codey: don’t even have eye color so it’s just like red but so yeah there’s actually a (0:18:53) Kev: You right (0:18:55) Kev: Okay (0:18:57) Kev: Okay (0:18:57) Codey: secret third thing. (0:18:59) Kev: The secret third shiny very that’s that’ll save Pokemon go. Um, I (0:19:03) Codey: Leucistic. So yeah. (0:19:06) Kev: Yeah, I’m looking at the pictures right now. Okay, I see there’s obviously no albinism with the the total lack of (0:19:12) Kev: Pigmentation you can see the red shows up because of the blood vessels and all that right (0:19:16) Codey: Yep, yep (0:19:17) Kev: But yeah, I’m seeing these are (0:19:18) Kev: Some of these are just like white animals, but like look more normal. Yeah, I’m more shiny variance. That’s really cool (0:19:20) Codey: Yep (0:19:23) Codey: Yes, those would be leucistic so so I will say so so if they do exist (0:19:28) Codey: They’re not it’s not shiny (0:19:30) Codey: But the calling it the shimmers. I think is where we’re like, okay, come on (0:19:33) Kev: Mhmm. (0:19:36) Codey: I really am sorry. (laughs) (0:19:37) Kev: So… (0:19:38) Kev: See… (0:19:39) Kev: We’re a game called “Research Story”. (0:19:41) Kev: It would be co- (0:19:42) Kev: I would be… (0:19:43) Kev: Have the TOTALLY opposite reaction if they just went by these actual names, right? (0:19:48) Codey: Yeah, like find the loose the leucistic variant, the (0:19:48) Kev: Like… (0:19:48) Kev: Th-that would be so dope. (0:19:51) Kev: Yeah. (0:19:52) Kev: That would be so dope. (0:19:54) Codey: dude, so super zoo story should do that because it’s a wildlife (0:19:57) Codey: thing. Because so oftentimes melanistic or leucistic animals (0:20:03) Codey: depending on their habitat, like, it can really reduce their (0:20:07) Codey: ability to survive in the wild. And so some of them, like some (0:20:10) Codey: leucistic, like, if we get a super leucistic animal, like we (0:20:15) Codey: are a leucistic groundhog that was just (0:20:18) Codey: white like a white groundhog that thing’s not going to survive so we don’t end up releasing (0:20:18) Kev: Yeah. (0:20:24) Codey: those um melanism it depends so like we get melanistic squirrels all the time and we just (0:20:30) Codey: they’re fine and it’s a recessive trait so if you put we always release them on the property because (0:20:30) Kev: Yeah, sure. (0:20:36) Codey: then they’ll produce more melanistic squirrels with the melanistic population we already have (0:20:42) Kev: Yeah, I mean, yeah, yeah, that definitely sounds like a win-win, because yeah, if you’re, you know, like a white, like, literal walking target, um, yeah, and so you can hang out in a zoo and be a cool thing that people are gonna want to see. (0:20:52) Codey: Yeah, a hundred percent. (0:20:58) Kev: Yeah, no, that, that, uh, that seems like a win-win to keep those. (0:21:02) Kev: Um, oh, man. (0:21:02) Codey: Yeah. (0:21:06) Kev: Oh, you got small tangents around wildlife talk. I saw, where did they go? Katie? Katie did? (0:21:12) Codey: A katydid! (0:21:12) Kev: Those are the, yes, I saw one for the first time the other day outside. Um, the mmm, those are so cool. (0:21:18) Codey: Yeah, so you (0:21:20) Codey: Yeah, you can hear them. Um, I mean they’re basically nighttime crickets, right? So like crickets usually will chirp (0:21:28) Codey: um (0:21:29) Codey: during either dawn or dusk (0:21:31) Codey: Um, but katydids do it at night (0:21:34) Codey: And so they make and they’re called katydids because they sound like they’re saying katydid katydid katydid like whatever (0:21:40) Kev: Just like Pokemon! (0:21:41) Codey: Just like Pokemon. (0:21:42) Codey: And there’s some really cool ones we I actually saw one so they’re usually herbivorous so they (0:21:47) Codey: eat like plant material because they’re basically they’re kind of like a grass they’re super related (0:21:51) Codey: to grasshoppers and crickets but there is one that’s a predator it’s just a leaf with yeah they (0:21:52) Kev: Yeah, it’s just a leaf with a grasshopper head, that’s all it looks like. (0:21:58) Codey: do mimic leaves to like not getting um but I did see one in Costa Rica that was predatory (0:22:06) Codey: so it mimics leaves and it actually eats other things and it was on this it was eating beetle (0:22:06) Kev: Oh, oh dang. (0:22:12) Codey: on this one it was really cool and they are pretty they’re they don’t they are not (0:22:17) Codey: predatory very often so it was really cool to see that (0:22:22) Kev: - Yeah, no, that would be fascinating. (0:22:28) Codey: Yeah (0:22:30) Codey: It’s basically yeah (0:22:32) Codey: It’s basically like if you saw it if you found a cow in the wild and then the cow like ate like I guess (0:22:38) Codey: Well, so bird cows will cows and deer and everything they’ll eat birds (0:22:44) Codey: If they find like if they find baby bird a baby bird nest, they’ll eat them (0:22:44) Kev: they were really huh I hadn’t (0:22:50) Codey: They yeah nature is wild (0:22:54) Kev: what’s that family guy clip are you scary (0:22:58) Codey: Yeah, nature is scary, 100%. (0:23:02) Codey: Things do whatever they need to do. (0:23:06) Kev: hey that’s my pink sorry i’m just google image searching I didn’t know that that’s so cool (0:23:09) Codey: They can, there are some pink, pink kitty dead. (0:23:11) Kev: Thanks for watching! (0:23:12) Codey: There’s some really cool butterflies that have pink, (0:23:12) Kev: If you enjoyed this video, please subscribe and like! (0:23:13) Kev: Thank you for watching! (0:23:15) Codey: like pink edges on their wings and stuff too. (0:23:20) Codey: More shimmer Pokemon like it, or not Pokemon, (0:23:22) Kev: Yeah (0:23:23) Codey: life like in research story but (0:23:24) Kev: But the real ones dude do the real ones at least that’s research story (0:23:32) Kev: Look if it to me and Cody, there’s a good chance we’ll get into wildlife talk (0:23:36) Codey: Tangents! (0:23:40) Kev: She lives in it by her profession I live in it by my where I live (0:23:47) Kev: Okay, so that is research story again the original thing that (0:23:58) Kev: check the link it’ll be in the show notes um speaking of updates that are (0:24:02) Kev: out now Horticular our gnome game has an update um boy I don’t remember (0:24:18) Kev: So it focuses largely on community feedback with huge changes to how you can build and manage your habitats in your garden (0:24:27) Kev: because being the premise of the game is you’re a bunch of gnomes trying to restore a garden. (0:24:33) Kev: So yeah, there’s a pretty decent size, right? Like it’s 1.1. (0:24:43) Kev: A lot of UI stuff and how the creatures will interact with you. (0:24:47) Kev: Thank you. (0:24:48) Kev: There’s a pretty decently sized changelog to describe it, but I do appreciate the response, basically, because it’s all community feedback, so this sounds like a really nifty feature. (0:25:02) Kev: Good for them. (0:25:04) Kev: Apparently, one of the big things is creatures will let you know earlier if they don’t like their habitat. (0:25:12) Kev: And so on to it. (0:25:12) Codey: Yeah, so apparently before, like they would just move. (0:25:15) Codey: And so you would just like, you’d be like, (0:25:17) Codey: where did they go? (0:25:18) Codey: Um, but now they’ll let you know earlier. (0:25:19) Kev: It’s like Animal Crossing. (0:25:22) Codey: Yeah, you see, you see your person, (0:25:26) Codey: instead of just like them being gone, (0:25:27) Codey: you actually get to see them walking around (0:25:29) Codey: with a thought bubble now. (0:25:30) Codey: I’d be like, no, what are you, what do you want? (0:25:30) Kev: Oh, man (0:25:34) Kev: The good old days of og Animal Crossing where Oh (0:25:36) Codey: How, where you just got, you just got, (0:25:38) Kev: Ah. (0:25:40) Codey: you re-log. (0:25:42) Codey: You re-logged on after you dropped it for a while and then your favorite villager is like gone and you re- just… (0:25:44) Kev: Yup, yup, or if you play with friends the risk, the russian roulette that you lose your (0:25:48) Codey: Just… (0:25:52) Codey: Oh, yeah. (0:25:54) Kev: neighbor to the wild times og in a crossing, why, oh my goodness, um so there you go. (0:26:00) Codey: And then you gotta like… (0:26:03) Codey: and then you never like that friend again because they stole… (0:26:07) Codey: they stole blue bear from me. (0:26:13) Kev: Um, so there you go. Horticular off faster response time than animal crossing. There you go folks (0:26:20) Codey: Did you mention that it’s 20% off on Steam until October 21st? (0:26:24) Kev: Well, there you go (0:26:25) Codey: There you go. (0:26:27) Kev: All right (0:26:28) Kev: Next up actually I think stay at the time of recording (0:26:32) Kev: I think I saw like steams doing an animal fest thing that might be part of it (0:26:38) Kev: So yeah, yeah, there’s probably actually a handful of cottage core s similar (0:26:43) Kev: Games on sale on that people might like so I suggest you guys hop on steam and check it out (0:26:49) Kev: I really appreciate those themed weeks and and sales and whatnot (0:26:55) Codey: My wallet doesn’t appreciate them. (0:26:56) Kev: Wow true true well, you’re right. I appreciate in theory, but I can’t partake in it right now (0:27:03) Kev: - No, no. (0:27:03) Codey: Yeah, no, I don’t you like mentioned that it’s on and I was that there’s like that that sale and I’m like (0:27:03) Kev: Yeah, um… (0:27:09) Codey: I’m not looking I’m not gonna do it (0:27:12) Kev: Don’t look, don’t look. (0:27:16) Kev: Alright, next up we got my time at Sandrock. We got the 1.4 update dropping October 8th, which will already be out by the time you guys are listening to my voice, our voices. (0:27:30) Kev: You unlock brand new host marriage quests for Justice. Oh, uh, Grace, she, P, I don’t even know how to pronounce that, Logan. (0:27:40) Kev: Emora Feng, Mian Nia, and Unseo. (0:27:42) Kev: I appreciate doing stuff with your spouse. Hopefully. (0:28:10) Codey: Yeah I am actually feeling related to that. I’m feeling bad about trying to get Scott to marry me (0:28:16) Codey: because I don’t want him to just lose his entire autonomy. So it is nice to like think of or that (0:28:23) Codey: know that some games are giving them some form of after marriage life for sure. (0:28:30) Kev: Yep, so yeah, that’s one of the big things, but there’s a handful of other things in the (0:28:39) Kev: update, some Kickstarter designed stuff, including a new quest, some monsters, a bus system for (0:28:51) Kev: start running from Porsche. (0:28:52) Kev: I don’t know what that means, but some home furniture stuff and so on and so forth. (0:29:00) Kev: Yeah, all that is part of the free update. (0:29:03) Kev: There is… let’s see here… oh, new voice recordings, huh? (0:29:08) Kev: I didn’t know that. (0:29:09) Kev: That’s interesting. (0:29:10) Kev: Yeah, again, that’s all out, or should be up by the time you guys hear this. (0:29:16) Kev: Yeah, so go check it out. (0:29:17) Kev: Again, Steam page has all the details and whatnot. (0:29:20) Kev: Also, my time at Evershine, geez Louise, Kickstarter’s up to 1.8 million. (0:29:28) Kev: Juh-m-million! (0:29:30) Kev: Dollars with roughly two weeks to go as of this recording (0:29:30) Codey: Yep. (0:29:35) Codey: Yep. (0:29:36) Kev: Okay, good for you, Evershine. They’re they’re out there. They’re hustling (0:29:37) Codey: Wild. (0:29:41) Codey: They are… (0:29:42) Kev: Alright (0:29:44) Kev: speaking of (0:29:45) Kev: Hustling question mark. I don’t know because this feels like it should have been there already (0:29:51) Kev: winds of Anthos a (0:29:55) Kev: There’s been a slight DLC delay. It’ll be October 10 (0:30:00) Kev: Only a week late from the original date and again by the time you guys listen this will probably be out (0:30:05) Kev: And that’s you can camp wherever you are, which really feels like they should have been there at the beginning (0:30:10) Codey: Yeah and you can like bring your pets camping with you and like all this other (0:30:15) Codey: stuff it was it was a cute little sounding update and so yeah they just (0:30:18) Kev: Yeah. (0:30:20) Codey: they just gave it up an extra week to probably finish some stuff. You know I’m (0:30:22) Kev: Can you make curry with your friends, though? (0:30:25) Kev: Yeah. (0:30:26) Kev: Uh-huh. (0:30:26) Codey: sick of making curry in games. (0:30:30) Codey: I want to make macarons with my friends. (0:30:35) Kev: Oh my- backgrounds are real hard to make, aren’t they like- (0:30:37) Codey: They are, yes, that’s how you (0:30:40) Codey: test a friendship for sure. (0:30:42) Kev: Oh my- IRL over cooked the Macarons of Challenge. (0:30:46) Codey: Oh gosh. (0:30:47) Codey: Yeah. (0:30:47) Codey: That’s how that’s going to be me and my boyfriend this upcoming weekend. (0:30:51) Codey: He said that he’s going to make macarons for this party we’re going to. (0:30:54) Codey: And he is of the mind that like, if it is at all, not incorrect, but like not (0:31:00) Codey: to his standards, he just, he just tosses them and I’m like, they’re still delicious. (0:31:04) Kev: oh yes no no no yeah oh that’s how you grow that’s the training you gotta you (0:31:05) Codey: They just didn’t rise the way you wanted them to please let me eat them. (0:31:09) Codey: And he’s like, no! (0:31:10) Codey: They’re mediocre! (0:31:12) Codey: I’m like, no! (0:31:18) Kev: gotta take your licks and it’s usually not as bad as you think as someone who (0:31:20) Codey: No, dude, he’s such a perfectionist. (0:31:24) Codey: It’s never as bad, yeah. (0:31:24) Kev: likes to cook right like you’re your own harshest critic (0:31:27) Codey: It’s never as bad. (0:31:29) Codey: And we can just tell people I made them. (0:31:31) Codey: I don’t care. (0:31:32) Codey: Like, if they look bad. (0:31:34) Kev: » They got damaged in transit. (0:31:36) Codey: a couple of them lost their lives on (0:31:38) Kev: No, there’s no macarons in this update. (0:31:45) Kev: But what there is, is something else people aren’t probably sick of. (0:31:49) Kev: Fish bow, Moonstone Island. (0:31:52) Codey: ♪ Fish Bow ♪ (0:31:52) Kev: Continuing their tradition of crossing over with things and (0:31:57) Kev: fish bowing everything, yeah, they crossed over the hills. (0:31:59) Codey: Crossing over. (0:32:04) Codey: No, do you know crossing over with John Edwards? (0:32:07) Codey: Like, or whatever, whoever it was. (0:32:09) Codey: It was this show. (0:32:11) Codey: There was this guy who was a medium (0:32:13) Codey: who would help people, quote unquote, (0:32:16) Codey: help people talk to their loved one from beyond the grave. (0:32:20) Codey: So, and that was called. (0:32:22) Codey: He crossed he so like I’m like thinking about like fishboat like leading a séance like fishboat being the medium to like sorry I’m we’re off the rails y’all yeah pretty much Jesus you call fishboat to talk to grandma and figure out where the treasure was buried (0:32:34) Kev: Call California (0:32:36) Kev: Fishbows to get guidance (0:32:38) Kev: on your life and (0:32:40) Kev: finances (0:32:48) Kev: Sick, I’d be (0:32:50) Kev: be down for that. (0:32:52) Kev: I mean, you can have that idea and give us our medium… give us our psychic medium fish bow. (0:32:55) Codey: Just free, just completely free. (0:33:00) Kev: It wouldn’t be outlandish. There are psychic types in that game. (0:33:06) Codey: Dude, and he already looks like he already kind of has this like mystical look to him (0:33:12) Kev: yeah just put on a hat on the bowl oh okay fish boat is coming to chloromon (0:33:13) Codey: Just put on a hat yep, okay, but what about what about fish bow? (0:33:22) Kev: which is another creature collector that I didn’t really know existed until today (0:33:27) Kev: but it has nice key art i’ll say (0:33:39) Kev: uh there’s actually a few other ones including the standard avatar um the wizard guy forget his name (0:33:44) Kev: and uh but yeah fish bow uh what what’s interesting is so fish bow is is like the (0:33:51) Kev: fish bow with legs but here it’s a guy with the fish bow for the head um so you have full arms (0:33:57) Kev: and everything um so yeah koromon that’s only five dollars on steam right now um (0:34:12) Kev: um so yes oh so yeah that’s uh that’s I think that’s there’s nothing I think actually in (0:34:20) Kev: uh moonstone island in regard to this but they’re just announcing that fun little crossover (0:34:25) Kev: so go check out uh quorum on and get your your your fish bow for for you um okay speaking of (0:34:33) Kev: things for you and by for you I mean for me and probably cody super zoo story the kickstarter is (0:34:38) Codey: Whoo (0:34:40) Kev: Now Live! (0:34:42) Kev: So this is the game we’ve we’ve covered it before (0:34:46) Kev: Actually, but it’s a your (0:34:50) Kev: Typical cottagecore farming thing, but it’s focused on a zoo instead of a farm, right? (0:34:55) Kev: Which is a cool concept in my opinion or fresh spin on it. Um (0:35:00) Kev: The Kickstarter is now live. The goal has been crushed. We are at 60k. What was their original goal? (0:35:09) Kev: or no (0:35:12) Kev: The original goal was 60k. We’re almost at 100k at the time of this recording. Um (0:35:18) Kev: So, you know, it’s it’s going to be made theoretically (0:35:24) Kev: Currently only on Steam, but there are going to be stretch goals (0:35:30) Kev: When some which are we are they’ve already hit they’re adding some (0:35:34) Kev: extinct and rare animals (0:35:37) Kev: We’re getting the animal encyclopedia already. We are close to the bird aviary (0:35:42) Kev: So we can house the birds and the insects. That’s an important one. Go fund it guys. It’s only like 4k more. Come on (0:35:50) Kev: I want a two camp (0:35:53) Kev: So there you go, so put that in there and there’s several other (0:35:58) Kev: stretch goals (0:36:00) Kev: Consoles are pretty high up there. That’d be nice. But second island expansion. What does that mean? (0:36:08) Kev: Yeah, so yeah go check it out um if you (0:36:12) Kev: haven’t seen it like the whole Kickstarter has you know all the (0:36:15) Kev: details on the game um it looks pretty quality a lot of love in this one out of (0:36:19) Kev: you know if it’s going to be a Stardew like clone whatever um they are putting (0:36:24) Kev: a lot of effort into the zoo aspect of it all the animals look really nice it (0:36:28) Kev: looks like you know a lot of care and systems do that and of course you have (0:36:34) Kev: all your relationships and romances and so on and so forth and there is farming (0:36:39) Kev: of course. Festivals, all. (0:36:42) Kev: All that good stuff. (0:36:43) Kev: Oh, there’s dinosaurs! That’s already in there. Sick. (0:36:48) Kev: Super Zoo Story. I’m already locked down. I’m going to get this one 100%. (0:36:54) Codey: Yeah, so I’m I just figured out my Kickstarter I’ve been literally (0:36:59) Kev: I’m looking down the list as well. (0:37:04) Kev: It’s… (0:37:05) Codey: The whole time that you’ve been talking I’ve just been like trying to figure out my kickstarters (0:37:12) Kev: All these are quite reasonable $35 the highest there’s there’s not the 2000. Oh wait, those are all gone. Never mind (0:37:19) Kev: Oh wait, there they are. I was looking the wrong one. Oh, no, there it is. There’s the three thousand one. Oh (0:37:21) Codey: there we go. Okay, back. Back this project. Digital game key. Do I want to do I want beta (0:37:23) Kev: My god. Oh, oh you can design your NPC for marriage (0:37:29) Kev: You know if I had the money I’d love to do one of those one day just for the giggles (0:37:33) Kev: Um. (0:37:36) Codey: access? I don’t think I do. I don’t care about in game. I don’t know. I’m just going to do (0:37:46) Kev: Yeah, probably $20 usually a safe one to go with right that’s usually play the game and stuff (0:37:52) Codey: Uh, it needs my, oh, cool. (0:37:54) Codey: Nevermind. (0:37:54) Codey: My card is saved on this computer. (0:37:55) Kev: Hey, that’s your credits (0:37:59) Kev: Yeah, yep, yep, so check it out folks if you have it, you know 3k just sitting around (0:38:01) Codey: No, oops, that’s not right. (0:38:06) Kev: Drop it in and you know drop drop it in (0:38:09) Codey: What 3k. (0:38:10) Kev: Yeah to get to get to design an NPC for marriage candidate (0:38:14) Kev: So, you know for the (0:38:17) Kev: The sake of the podcast just just dropped 3k and you know, I could add fish bow in or or owl (0:38:23) Codey: I did it! I pledged. (0:38:24) Kev: You’re pick (0:38:26) Kev: There we go. One step closer to the bird sanctuary (0:38:30) Kev: So this has 23 days to go grab a couple weeks, but don’t forget (0:38:34) Kev: I know everyone will forget and we’ll remind you when it’s about to end but check it out (0:38:39) Kev: Back it looks like a great game (0:38:42) Kev: Very excited for super-easy story (0:38:43) Codey: I never I never back things. This is come on y’all join me (0:38:47) Kev: » Yeah, there you go. (0:38:50) Codey: I want the console releases at 210. Okay, and we’re almost at 100 we can do it. We got 26 days left. Oh (0:38:56) Kev: We got extinct animals, but which extinct animals did they get the good ones? (0:39:03) Codey: Yeah, let me look at that they had the list (0:39:06) Kev: Holy Marsupial wolf, the quagga. (0:39:10) Codey: Marsupial the marsupial wolf makes me (0:39:13) Codey: super-sack because that like we still have pictures of it like like it became (0:39:20) Codey: extinct so recently that we had photographs of it (0:39:26) Kev: Moas? I’d like a moa. (0:39:27) Codey: well it says they only list a couple what is a quagga oh it’s (0:39:32) Kev: Have you ever seen that show extinct or alive? (0:39:37) Kev: No, so it’s it’s about a guy like I think he’s the grandson of the guy who (0:39:44) Kev: Hey, you like found the the modern-day coelacanth or whatever, right? (0:39:48) Kev: So he’s dedicated to conversation (0:39:50) Kev: So the grandson’s dedicated to conservation all that and he goes out and tries to find animals that are supposedly extinct to see if (0:39:57) Kev: They’re still out there, which is cool. Yeah (0:39:58) Codey: Okay. (0:40:00) Kev: Yeah. (0:40:00) Codey: Wonder if there’s an Ivory Build Woodpecker episode. (0:40:03) Kev: I believe there is actually, yes. (0:40:06) Codey: That was, that was drama. (0:40:13) Kev: He actually has a pretty high success rate, all things considered. (0:40:16) Codey: Well, yeah, I’m not gonna bring it up. Let’s continue. (0:40:21) Kev: I mean, yeah, all right, all right. (0:40:24) Kev: But yeah, Super Zoo Story, you can enjoy extinct animals without all that drama, (0:40:30) Kev: the Wooly Rhino or the (0:40:32) Kev: the wolf okay I like in the notes even alcis my god is this game going to get me to kick start it (0:40:41) Codey: No, no, so I wrote that, sorry I wrote that, and yeah it did. (0:40:43) Kev: oh oh okay well there you go (0:40:47) Codey: You started talking about it again, or you started talking about it and I was like, yeah. (0:40:53) Kev: all right so that’s all for the updates and such um let’s talk about new game announcements um and (0:41:00) Kev: And we’re going to start off with one (0:41:02) Kev: And here and dear to me in whether I want to or not genetically speaking gotcha on the grassland (0:41:10) Kev: Where you play as a lot and cowboy in all caps per the steam page? (0:41:12) Codey: Mmm. (0:41:17) Kev: Where you farm the farm and there’s adventures grasslands and of course highlands they have to be cozy (0:41:24) Codey: They are cozy they are quoted as cozy (0:41:26) Kev: Yup, yeah, so it’s uh, I (0:41:31) Kev: I will say despite, y’know, all- (0:41:34) Kev: All the general, uh, or the usual, uh, descriptors, I think the game looks fun. (0:41:39) Kev: Um, it’s a 3D game, it has a very, sort of, cartoony art style to it, kinda reminds me of Fabledom, I would say. (0:41:47) Kev: Um, you can feel the Latin influence, the music, uh, some of the character designs and architecture, stuff like that. (0:41:55) Kev: Um… (0:41:56) Codey: even if even if y’all aren’t in the in the market for a new game go watch this (0:42:02) Codey: trailer it slaps that music that me I was like dancing (0:42:05) Kev: It’s pretty good. (0:42:09) Kev: It’s got a pretty dang good soundtrack or, you know, demo music, whatever you wanna. (0:42:15) Kev: Yeah, there’s a fire horse. There’s magical creatures. There is a Ponyta in this game. (0:42:22) Kev: So yeah, that is Gaucho in the Grasslands. (0:42:26) Kev: It looks very cool. (0:42:27) Kev: “Relief date aiming for February 2025.” Not terribly far away, to be quite frank. (0:42:33) Kev: I highly suggest everyone check this out. (0:42:35) Kev: I love the trailer, again, for nothing else for that sick, uh, music. (0:42:39) Kev: Um, yeah, that looks great, um, uh, obviously heavy bias here for the Latin stuff, but, uh, (0:42:46) Kev: you know, any sort of, you know, minority thing. (0:42:47) Codey: also the the dog has a mustache and the dog also has like those like eye tufts that you he like (0:42:51) Kev: Yeah. (0:42:55) Kev: As, as is in Mexico, as, (0:42:57) Codey: can’t see he’s just so cute (0:43:02) Kev: is pretty good. (0:43:04) Kev: It’s the, um… (0:43:06) Kev: Yeah, the, the, the… (0:43:07) Kev: Yeah, everyone knows that design now. It’s pretty popular these days. (0:43:10) Kev: The thick eyebrows and the mustache. (0:43:12) Codey: The thick eyebrows. (0:43:14) Kev: That you can’t… (0:43:14) Kev: Yeah, it’s good, good, good stuff. (0:43:17) Kev: Um, looks very colorful. (0:43:19) Kev: Very, very cool looking game. (0:43:21) Kev: Uh, and if, say, you need more cowboy-ing, (0:43:25) Kev: uh, you can also look at… (0:43:27) Kev: Seattle County. (0:43:29) Kev: Seattle Country! (0:43:31) Kev: Uh, I’ll read the blurb, um… (0:43:58) Kev: Should I have read that in a, in a, in a western twang? (0:44:00) Codey: Yeah, you should have you should have a hundred percent. Let’s do it. Please do it again (0:44:02) Kev: I can do it. (0:44:05) Kev: It’s like, oh, alright, here we go. (0:44:07) Kev: Here, here you go, Al. Here’s your editing work. (0:44:09) Kev: Alright, so, uh, here’s Cattle Country. I’ll read the blurb here. (0:44:13) Kev: Howdy, partner. (0:44:15) Kev: Welcome to Cattle Country. (0:44:17) Kev: The only cozy cowboy adventure life, Sim. (0:44:20) Kev: The trauma-determined pioneer traveling west to start a new life. (0:44:25) Kev: Make a home in the mountains. (0:44:27) Kev: Take on bandits. (0:44:29) Kev: Discover destiny plots. (0:44:31) Kev: Build a farm. (0:44:32) Kev: Develop your town. (0:44:33) Kev: and make friends with (0:44:34) Codey: I was not what I was expecting! (0:44:42) Kev: nailed it. (0:44:43) Codey: Nailed it. (0:44:45) Codey: I want you to talk like that forever now. (0:44:49) Codey: My dopamine just went through the roof. (0:44:52) Codey: Also, if you are… the word cozy was said in a title, take a shot. (0:45:00) Kev: Ugh, that’s already two sh*t. (0:45:04) Codey: I love water. (0:45:05) Codey: Take a shot of water. (0:45:10) Kev: So this one, unlike Gasho and the Grasslands, is more Stardew-esque with your top-down-pixel-ish (0:45:18) Kev: book. (0:45:21) Kev: They do try to, you know, have that more pioneer Western-y. (0:45:25) Kev: Not even Western, more pioneer I’d say, right, because when I think Western I think out in (0:45:30) Kev: more desert-y with the tumbleweeds and whatnot. (0:45:33) Kev: We got grassy areas, so they’re more pioneer-y. (0:45:36) Kev: But they got the music, they got some of the designs. (0:45:41) Kev: All things considered, like, it does look fun, you got guns and you’re pew-pewing at (0:45:46) Kev: other cowboy guys, I guess. (0:45:49) Kev: You got fishin’, you’ve got top-and-trees, lumberjacks, houses riding a horsey, mining- (0:45:57) Kev: although all of the usual, uh, fixings. (0:45:59) Codey: Oh yeah, it takes some… ugh. (0:46:01) Kev: Yup, there you go. (0:46:04) Kev: Um, so that is, uh, and with an open beta coming October 25th. (0:46:11) Kev: So get in the saddle. (0:46:14) Kev: Um, and wishlist now. (0:46:16) Kev: They should have, they should have hired me to do the western voiceover. (0:46:20) Codey: They really should. (0:46:21) Kev: Um, but yeah, no, uh, no, uh, actually. (0:46:33) Kev: Um, there’s a saloon. I mean of course there is. I like western cowboy motifs. I don’t (0:46:42) Kev: think they’re leaning heavily enough into it actually. That’s probably my biggest complaint. (0:46:48) Kev: The color palette just should be more brown and orange and whatnot, but I digress. Yeah, (0:46:55) Kev: check it out. It is one of those. Uh, all right, next up, uh, gone. (0:47:02) Codey: they don’t they don’t have it in this one this upcoming one (0:47:03) Kev: Well, actually I’m sure Cozy is, do they have Cozy in there? Oh, I don’t know if they actually (0:47:09) Kev: have Cozy. Nope, there’s no Cozy, but they do have another hallmark of several cottage (0:47:16) Kev: corgames as sexy fish people. Um, and we’re talking about forgotten waters and underwater (0:47:26) Kev: farm sim. Create your dream farm in an underwater world. Grow, build, and thrive under the (0:47:34) Kev: sea. Um, so yeah, you play as a fish person, uh, with feet, no, no more tail or whatever. (0:47:41) Kev: Um, think of like, uh, Luca. That’s what I’m thinking of. Yassified Luca. With an octopus (0:47:45) Codey: Yeah, okay, yep. (0:47:48) Codey: Just fine. (0:47:51) Kev: for hair. Like it’s, it’s like, it’s literally just an octopus sitting on your head. That’s, (0:47:56) Codey: Yeah, it is (0:47:57) Kev: that’s, that’s forming your dreamy locks. Um, so yeah, uh, you know, I digress. (0:48:03) Kev: It is underwater largely, but I think you can go to the surface because you’re having (0:48:07) Kev: dinner with what looks like a regular human. Yep. So this is, this is just Luca, the, the, (0:48:10) Codey: yeah at one point you’re in like a tavern that is like doesn’t seem like it’s under the water (0:48:15) Codey: looks like you’re dating a land a lander lander land lover I don’t know (0:48:23) Kev: the game. It really is. Have you seen Luca? Oh, well, it’s, uh, yeah, I enjoyed it. It’s (0:48:24) Codey: oh wow okay I have not you recommend it okay (0:48:31) Kev: It’s not bad, it’s not, you know, (0:48:33) Kev: not one of the top tier, but I enjoyed it for what it is. It’s a fun. (0:48:35) Codey: Right. I’ve been I’ve been making my way through them. (0:48:40) Codey: I just saw Princess and the Frog for the first time like not too long ago so and that’s been a while. (0:48:42) Kev: Uh, that one’s… Oh man. Like, that one’s not stellar, but the fact that it’s 2D makes (0:48:53) Kev: it so much better. Oh yeah, oh no, Dr. Facilier is top tier, and his song is such a banger. (0:48:54) Codey: Dude, but I I really liked that the villain and his songs they were (0:49:04) Kev: Like holy mackerel. Oh my god, yeah, he is. He’s fantastic building this song. Ah! Friends (0:49:10) Codey: Yup. (0:49:10) Kev: on the other side that’s what you (0:49:12) Codey: Oh, you’re pretty. (0:49:12) Kev: can have with you play for the other side so this is a Kickstarter on they (0:49:16) Codey: 100%. (0:49:22) Kev: have already they’ve just hit their goal of pen that’s a little over 10,000 (0:49:29) Kev: almost at 11,000 about two weeks ago or at least time recording October 23rd so (0:49:38) Kev: So wait, what? (0:49:40) Kev: One of the stretch goals is the jellyfish will assist- (0:49:42) Kev: I’m not sure if that guy in the bottom left, he’s kinda got a lot of metal going on. He might be a robot man- I don’t know. (0:49:44) Codey: I I need to see that (0:49:50) Codey: How do they do that I need to know (0:50:01) Codey: question mark (0:50:12) Codey: Okay (0:50:12) Kev: Girl person, I don’t know, Bernie. (0:50:14) Kev: Oh man, they’re running the gambit of fish people. We got one with no pupils, we got Amaya, we got- looks like just an air stewardess Lee. (0:50:28) Kev: Okay, yeah, there you go. And all sorts of other characters. Yeah, there you go. There’s all your attractive fish people and underwater crops. (0:50:42) Codey: I like so from looking at the trailer I was like really not sure what they were (0:50:42) Kev: What did I just date Sidon from Breath of the Wild? That’s the ultimate one, r

MasterMind Minutes - One Guest, One Question, One Expert Answer in Minutes Not Hours

Steph Uittenbogaard of Loveland, CO never thought she'd run her own home bakery, and she shares her atypical business journey, including both the triumphs and challenges that she's faced along the wayGet full show notes and transcript here: https://forrager.com/podcast/124

France is famous for many things, but one of the first that comes to mind is food. The country boasts hundreds of cheeses, sophisticated dishes and incredible wines, but the cherry on top of French gastronomy is all its delicious desserts. France is a sweet-lover's paradise, with shops full of fabulous pastries at nearly every street corner. Where does this savoir-faire come from? Genie Godula and Florence Villeminot find out more in this episode of French Connections Plus, where they get a class in macaron making from world-famous pastry chef Pierre Hermé.

IT'S BAKING TIME! Matt makes bad cookies and then Roses and Matt plan some really cool Stardew-themed Macarons. We briefly revisit the Detective Grimoire series and talk about Rise of the Golden Idol. Then we do a deep-dive into a game that captured the hell out of our imaginations: Dreams in the Witch House!PLUS A RETURN OF A BELOVED SEGMENT!!!Email us! mattandroses@gmail.comGames Mentioned: Tangle Tower Detective Grimoire (THE ORIGINAL FLASH GAME) Rise of the Golden Idol Quest For Glory Dreams in the Witch House The Dunwich Horror (Upcoming Sequel)

ANOTHER DIGITAL CITIZEN Episode 449- French Macaron Baked In Ass Off Battalion On This Episode Of ANOTHER DIGITAL CITIZEN: We will be talking about News of the Week, Trond Tells the Truth, TV of the Week, “Lovers and Liars” Episodes 9 and 10 Review, and Much, Much More. Check out “The Hottie and the Nottie” Riff over on Trivial Theaters Channel: https://www.youtube.com/watch?v=aBQ3S4oWTYA —You can email us at anotherdigitalcitizen@gmail.com— — Also, Subscribe on Apple Podcasts and Spotify today! — Apple Podcasts: — https://tinyurl.com/y4hahrc2 — Spotify: — https://tinyurl.com/y6bt2kd8 —

This week, we've got Michael Sly attempting to take down our returning champ. It's a fun ep - enjoy! CARD 1 CLUE: Hey, Listen! CATEGORY: Genres of Music ANSWERS: Rock, Rap, Classical, Bluegrass, Jazz, Pop, Country CARD 2 CLUE: Out in Force CATEGORY: Branches of the U.S. Military ANSWERS: Army, Navy, Marines, Air Force, Coast Guard, Space Force, National Guard CARD 3 CLUE: North of Somewhere CATEGORY: Canadian Cities ANSWERS: Toronto, Vancouver, Edmonton, Calgary, Winnipeg, Montreal, Ottawa CARD 4 CLUE: Raking in the Dough CATEGORY: Types of Cookies ANSWERS: Chocolate Chip, Shortbread, Macaron, Macaroon, Biscotti, Oatmeal Raisin, Gingerbread CARD 5 CLUE: Boom CATEGORY: Things that Make Ticking Sounds ANSWERS: Watch, Keyboard, Metronome, Clock, Bomb, Engine, Computer Mouse CARD 6 CLUE: Hot Stuff CATEGORY: Types of Tea ANSWERS: White, Green, Yellow, Black, Dark, Jasmine, Earl Grey

If at first you don't succeed... Learn from that shit and keep going!!!!! In today's guest episode, we get to chat with a true Macaron Princess. Crystal Arvelo is no stranger to making things work (I mean, she chose one of the hardest confections in French Pastry, taught herself how to bake them in the middle of the pandemmy, and started a business selling them locally AND Nationwide).  We're talking about: Client transparency and the art of pivoting when things aren't working The story of how Crystal had to close her brick and mortar shop in order to find a better location to serve her customers How to market depending on your own unique business model Not being afraid to just START, but also being smart about business choices and how to learn from your failures and mistakes (hint: failure isn't bad!) Stay up-to-date with Crystal and the exciting future of Colorful Macarons: Follow them on Instagram Follow them on Facebook  Check out their Website Stay up to date with the pod! Follow WMPod on Instagram or visit the podcast website Follow Blayre on Instagram or check out the Flouretta Sweet Website Join the Whisktakers Society!

With their fantastic new EP, “End Transmission,” out Friday, East Moon members Jacob, Tera and Santi met me outside the Burlington for a highly enjoyable interview. Make a point of seeing the band at Burlington on April 12! To help the conversation along, we got a personal delivery of Bad Channel macarons. Horror movie-themed macarons? Only in Chicago. (Get ‘em at the Brewed.) Car Con Carne (a Q101 podcast) is presented by Alex Ross Art. Visit Alex Ross on YouTube (@TheAlexRossArt) to keep up to date with one of the comics industry's most important and celebrated creators.   ##   I want you to join my team! I'm training for the American Lung Association's Fight for Air Climb at Soldier Field on May 19. Go to fightforairclimb.org/chicago and click “register as a team member.” From there, search “Car Con Carne” and get yourself signed up! Join me at Soldier Field. Let's have some fun, do good and feel good.   ##   Safety and security are things you and I want, need and expect. What if you could always come home to a well-lighted house knowing that you and everyone inside were safe?   Or know that the package you were waiting on was delivered and secured.   Embrace the future of smart living. Empower your home with intuitive control. Call Dan at Easy Automation for a free, no-hassle quote. 630-730-3728. Or visit easy-automation.net.See omnystudio.com/listener for privacy information.

Olivier Saintemarie was raised in Paris but he has spent a portion of his career bringing the flavors of the City of Light to Central Florida. Saintemarie has spent time working Chefs de France in Epcot but is now in the process of opening his own business in Orlando's newly expanding Packing District — La Maison Du Macaron. “I'm really happy to bring all these exciting products here,” Saintmarie said. As the name implies, the bakery specializes in macarons — which are a small cookie made by combining meringue and almond flour to create shells that are then sandwiched around a filling. “It's one of the favorite things I make,” he said. “I mean, it's very popular. All the times I go to a party it's like, ‘Hey, where are the macarons?'” The chef and his team plan to deliver a variety of macarons for people to enjoy, including coffee, coconut lime, caramel with sea salt and back currant, among others. “In each box, we're gonna have a description of all the flavors so it's depending on your on your taste,” Saintemarie said. “I'm pretty sure you can find something you're gonna like.” The bakery is not open to the public as it is focused on volume, but customers can order boxes of macarons online. “We're gonna have different collections — we're gonna have a classic collection with the caramel, the spice, the coffees the vanilla. We're gonna have a fruit collection,” the chef said. “We're gonna have 100% chocolate. So we're going to have a fudge we're gonna have a regular chocolate, chocolate passion (fruit), chocolate orange.” Saintemarie's operation is still being built out and he is planning to expand into making chocolate candies. For now, the chef is focused on his macaron operation. “I want people to really taste the macarons like we have them in France,” Saintemarie said. “It's something I grew up with, macarons. I learned to make macarons a long time ago.” The chef is ready to introduce his taste of Paris to a lot of people. He said his operation can produce 10,000 to 12,000 macarons every day. On the latest episode of Florida Foodie, Saintemarie shows off his operation and goes deep on how macarons are made. He gives Candace Campos and Lisa Bell a lesson on how to fill the cookies. Learn more about your ad choices. Visit megaphone.fm/adchoices

In today's episode,  we have an incredible guest who embodies the entrepreneurial spirit and digital savvy - Anthony Rosemond. Anthony, originally from France, took the bold step with his wife to open an online macaron shop in the US, crafting a delectable niche in the competitive world of French pastries.Anthony will delve into their journey from farmers markets to building a robust online presence, revealing how focusing on non-branded keywords and constructing a valuable content library can elevate your SEO game. We'll uncover the tactics they used to rank for "macarons near me," the strategic use of the SEO tool SEMrush, and how they crafted authentic blog posts that responded directly to their customers' curiosities.We'll also touch on the synergistic role of social media, especially Instagram, and how their organic growth to 100,000 followers fueled both brand legitimacy and business growth - including virtual classes that became a sensation during COVID.Anthony also plans to share insights on transitioning their marketing efforts to target corporate events and gifting. We'll even get a sneak peek into their success with email marketing, the importance of non-discount promotions, and a fascinating shift from B2C to B2B.So get ready to be inspired and learn how to sweeten your digital marketing strategy with the insights from Anthony Rosemond's journey from in-person sales to dominating the online French pastry market. Don't go anywhere, because this episode will be as insightful as it is flavorful!GUEST LINKSPastreez WebsitePastreez on InstagramOTHER LINKS MENTIONEDAdobe ExpressSEMrushLearn More: Join My Digital First Mastermind: https://nealschaffer.com/membership/ Learn about My Fractional CMO Consulting Services: https://nealschaffer.com/cmo Download My Free Ebooks Here: https://nealschaffer.com/freebies/ Subscribe to my YouTube Channel: https://youtube.com/nealschaffer All My Podcast Show Notes: https://podcast.nealschaffer.com

Say goodbye to nail damage fears and hello to a faster, safer, and more travel-friendly nail care routine.When it comes to gel manicures, “what's damaging is not the polish, what's damaging is the removal process.” That's according to Christina Kao, founder of Le Mini Macaron, an innovative at-home gel manicure 1-step system. We talk to Christina about:Gel Removal Dangers: Learn why the removal process, not the polish, can be damaging and get expert tips on how to avoid it.1-step to Wonderful: Dive into the revolutionary all-in-one polish that combines base coat, color, and top coat for quicker application and easier removal.Travel-Friendly: Explore the compact UV light system for on-the-go touch-ups, making nail care convenient wherever you are.Product Mixing 101: Christina teaches us about the best way to mix and match gel polishes from different brandsPerfect for Fingers and Toes: Experience the versatility of the UV lamp's magnetic attachment, allowing for curing both fingers and toes at home.Application Techniques: Master the art of nail preparation, cleansing, and polishing for flawless DIY manicures with expert insights.SHOP THE SHOW:Le Mini Macaron DIY Gel Manicure Kit | Gel Nail Polish Kit w/ LED Nail Dryer Lamp, $37.99Includes: UV lamp, cuticle stick, nail file, remover wraps, and Gel Polish.

Born and raised in the south of France, Didier Saba started his career as an accountant, but his love for creating French pastries eventually led to training at the famous pastry school Lenôtre. With the help of a renowned pastry chef from Lenôtre, he relocated to the United States and opened his first Le Macaron French Pastries Cafe in 2009. Didier and his family founded Le Macaron with the mission of bringing authentic macarons to the States. Educating and delighting customers about how macarons are truly “the gem of pastries” in France, the company has grown over the years through franchising with more than 70 locations nationwide. Today, Le Macaron is the #1 macaron franchise in the nation. Didier, who is the owner and CEO of Le Macaron, is often told that he has mastered the savoir faire of the macaron, which is one of the most difficult pastries to make. lemacaron-us.com or on Instagram @lemacaronfrenchpastries In this episode we discuss: How Didier came to specialize in macarons Coming to the U.S. to open a macaron shop in Florida Achieving success in a bad economy Adding more French products to the line Franchising Le Macaron Tips for making perfect macarons Most popular macaron flavors in the U.S. vs. France Didier's advice for prospective pastry chefs And much more!

— Tu vas faire quoi maintenant ? — Je vais essayer d'éclater les bulles d'air avec un petit pique en bois et juste aplatir le dessus des macarons avec un couteau ou quelque chose comme ça.  — Tout est dans la bulle d'air !  — C'est ça. Moins il y en a et mieux ça sera réussi.  Aujourd'hui, nous retrouvons Sanam dans sa cuisine. Elle vient de déposer des ronds de pâte sur la feuille de cuisson. Il faut maintenant traquer les bulles d'air.  www.onethinginafrenchday.com  

C'était un samedi matin du tout début de 2024, juste avant la fin des vacances, j'ai retrouvé Sanam dans sa cuisine pour une expérience inédite : préparer des macarons ! Je dois cette rencontre à Micaela, car elles étaient dans la même classe au lycée. — Maman, Sanam fait des macarons incroyables, m'a-t-elle dit un jour en rentrant du lycée. Elle en avait apporté aujourd'hui, ils sont aussi bons que dans une pâtisserie.  Les macarons sont si bons, si fragiles, si mystérieux que cela semble bien compliqué à faire chez soi. Pourtant, la décontraction de Sanam vous convaincra peut-être de tenter l'expérience. Vous allez l'entendre, certaines étapes ont l'air plus cruciales que d'autres. Aujourd'hui, nous allons « macaroner » et lundi vous saurez si les macarons sont réussis ou non grâce à la présence de la fameuse « collerette ». En attendant, nous voici dans les pas des pâtissiers de Ladurée, c'est dans cette pâtisserie qu'est née la version moderne et colorée du macaron parisien en 1960.  www.onethinginafrenchday.com  

Let ‘em eat cake, baby! To conclude Dunstcember, we're covering Marie Antoinette, Sofia Coppola's 2006 film that stars Kirsten Dunst as the controversial (and highly fashionable) Queen of France. Costume designer Milena Canonero won an Oscar for the film and it's not hard to see why. THE OPULENCE!!! We discuss the pastel Laduree macaron-inspired costumes, the surprise Converse sneaker cameo, and Gwen Stefani's pink ombré wedding gown from 2002, plus our usual favorite looks and what we Add2Cart after watching the movie. Bring it On episode All I Wanna Do episode Interview with the Vampire episode For visuals of the costumes, follow us on: Instagram at @makeovermontagepodcast TikTok at @makeovermontagepodcast Follow Marie on Instagram and Blaire on Instagram Don't forget to subscribe, rate, and review us on Apple Podcasts or Spotify!  To request a movie for us to cover, DM us on Instagram or hit us up at makeovermontagepod[at]gmail.com. Call us at our sexy new hotline: (323) 487-2383. We wanna hear from you! 

Live from Dallas! Today, this is what's important: Bangovers, Kyle's tattoos, jerking off, drinking, protesting, Jared Leto, hot topics, Q&A, & more.See omnystudio.com/listener for privacy information.