Podcasts about Macintosh

What makes humans so predictably irrational? Nobel Laureate Richard Thaler and Alex Imas join Guy Kawasaki to reveal the quirks that shape our decisions—from golf greens to stock markets. Drawing from their new book, The Winner's Curse: Then and Now, they revisit the field they helped pioneer: behavioral economics. This episode is a masterclass in understanding why the smartest people make the strangest choices—and how awareness turns mistakes into wisdom.---Guy Kawasaki is on a mission to make you remarkable. His Remarkable People podcast features interviews with remarkable people such as Jane Goodall, Marc Benioff, Woz, Kristi Yamaguchi, and Bob Cialdini. Every episode will make you more remarkable.With his decades of experience in Silicon Valley as a Venture Capitalist and advisor to the top entrepreneurs in the world, Guy's questions come from a place of curiosity and passion for technology, start-ups, entrepreneurship, and marketing. If you love society and culture, documentaries, and business podcasts, take a second to follow Remarkable People.Listeners of the Remarkable People podcast will learn from some of the most successful people in the world with practical tips and inspiring stories that will help you be more remarkable.Episodes of Remarkable People organized by topic: https://bit.ly/rptopologyListen to Remarkable People here: **https://podcasts.apple.com/us/podcast/guy-kawasakis-remarkable-people/id1483081827**Like this show? Please leave us a review -- even one sentence helps! Consider including your Twitter handle so we can thank you personally!Thank you for your support; it helps the show!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

James and John discuss eBay finds: 1992 Montgomery Ward newspaper ad, lot of Mac Nubus/PCI cards, and a Macintosh on RISC SDK. They look at iPhone Pocket and look back at iPod Socks. News includes a Macintosh Classic bug and Floppy Flopper. Join our Facebook page, follow us on X (Twitter), watch us on YouTube, and visit us at RetroMacCast.  

On this episode of For Mac Eyes Only: Mike, Eric and Darren dive into their sack of holiday gift ideas and share some favorite last minute gift picks for the Apple user in your life.

How do you know what to believe online?In this re-run episode of Remarkable People, Guy Kawasaki talks with Mike Caulfield, research scientist at the University of Washington's Center for an Informed Public, about the SIFT method—a practical framework for evaluating online information.Mike explains how to stop, investigate sources, find trusted coverage, and trace claims back to their origins, drawing from his book Verified: How to Think Straight, Get Duped Less, and Make Better Decisions about What to Believe Online.We're revisiting this conversation because its insights are just as relevant today, offering clear, actionable tools to help you navigate misinformation and become a more discerning consumer of digital content.---Guy Kawasaki is on a mission to make you remarkable. His Remarkable People podcast features interviews with remarkable people such as Jane Goodall, Marc Benioff, Woz, Kristi Yamaguchi, and Bob Cialdini. Every episode will make you more remarkable.With his decades of experience in Silicon Valley as a Venture Capitalist and advisor to the top entrepreneurs in the world, Guy's questions come from a place of curiosity and passion for technology, start-ups, entrepreneurship, and marketing. If you love society and culture, documentaries, and business podcasts, take a second to follow Remarkable People.Listeners of the Remarkable People podcast will learn from some of the most successful people in the world with practical tips and inspiring stories that will help you be more remarkable.Episodes of Remarkable People organized by topic: https://bit.ly/rptopologyListen to Remarkable People here: **https://podcasts.apple.com/us/podcast/guy-kawasakis-remarkable-people/id1483081827**Like this show? Please leave us a review -- even one sentence helps! Consider including your Twitter handle so we can thank you personally!Thank you for your support; it helps the show!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

From disrupting the print industry with the original Macintosh to building bespoke tech for Premier League teams, Ivan Reel has always lived at the bleeding edge of media. Now the Head of Studio Technology at StradaXR, Reel traces his evolution from graphic designer to virtual production leader, sharing insights from his time managing Sony's pivot to digital workflows and his inspiring choice to return to film school later in life to master modern VFX. This convergence of deep technical experience and fresh artistic training has placed him at the forefront of optimizing LED stages for the next generation of filmmaking. The discussion digs into the technical and economic forces reshaping the industry, drawing parallels between the current AI explosion and the democratization of digital video. Ivan details how StradaXR utilizes Chaos Vantage to introduce real-time ray tracing to the volume , offering a superior alternative to standard game engine pipelines. The episode wraps with a compelling argument for the future of indie film, suggesting that the true power of virtual production lies not in big budgets, but in its ability to empower efficient, high-quality genre storytelling. Ivan Reel on LinkedIn > StradaXR > Ivan Reel's website > Chaos Arena > Hammer Film Productions >   This episode is sponsored by: Center Grid Virtual Studio Kitbash 3D (Use promocode "cggarage" for 10% off)  

The Future is Female, Weirdos! And here we are, bringing you THE FUTURE!! Well, stories from the past to hopefully inspire your future. TW: foul language, hoarding, kidnapping, violence Welcome to another episode of KEEP IT WEIRD!  The podcast for all things strange and unusual, girly & ghoulish, frightningly feminist, Double X Chromosomed & everything in between! Everytime we get together we chat about something WEIRD and this week we get to do that with one of our all time favorite recurring guests.  Your Weird Report cohost AMY HANSELMANN is here to rage against the man-chine with us! Oh yes it's LADIES NIGHT here on the weird cast and we're looking at some historical women who SHOULD be mega famous but instead are lucky to even be footnotes in our history books.  Why?  BECAUSE THE PATRIARCHY. Lauren starts us off with ANNIE JUMP CANNON - an American astronomer who catalogued over 350,000 stars and whose work was instrumental in the development of the stellar classification system that we still use today!  A member of the Harvard Computers, a suffragette and a member of the National Women's Party-- Annie was a CHAMP Next up Amy guides us through the many lives of MARION STOKES- a television producer, businesswoman, MACINTOSH investor, civil rights activist, librarian and archivist who yeah, sure, may have had an obsession that got out of control when she started recording and archiving hundreds of THOUSANDS of hours of television news footage spanning over 35 years and taking up several apartments worth of space...... but we love her for it. And Ashley brings us home with the story of the FORTY ELEPHANTS - an all-female London crime syndicate who terrorized the UK for multiple centuries specializing in SHOPLIFTING.  They used the class and sex stereotypes of their day to their advantage, sewing secret compartments into their layers and layers of clothing, crossdressing, manipulating, blackmailing and even full on mugging to steal millions of dollars worth of goods from THE MAN. Join us in celebrating these incredible women from history's pass who all left their mark on our world, as faded as it may be.  We salute you, ladies! Check out some links below if you want to read more about today's topics! FOLLOW US @keepitweirdcast SUBSCRIBE to our YOUTUBE CHANNEL www.youtube.com/keepitweirdpodcast JOIN OUR PATREON at www.patreon.com/keepitweirdpodcast BUY OUR MERCH www.keepitweirdpodcast.com/merch   CANNON https://www.womenshistory.org/education-resources/biographies/annie-jump-cannon https://www.amphilsoc.org/blog/annie-jump-cannon STOKES https://recorderfilm.com/ https://www.atlasobscura.com/articles/marion-stokes-television-news-archive ELEPHANTS https://www.londonmuseum.org.uk/collections/london-stories/forty-elephants-south-londons-supreme-shoplifters/ https://www.bbc.com/culture/article/20250219-a-thousand-blows-how-a-women-only-gang-menaced-victorian-london https://historicalnovelsociety.org/reviews/the-forty-elephants/

A First-person shooter developed by LucasArts for MS-DOS using an in-house game engine. Introduces mercenary Kyle Katarn and the Imperial Dark Trooper project. Features mission-based FPS gameplay, environmental objectives, vertical level design using the Jedi Engine, and an arsenal of Star Wars weapons. Later ported to Macintosh and PlayStation. Hosted on Acast. See acast.com/privacy for more information.

A First-person shooter developed by LucasArts for MS-DOS using an in-house game engine. Introduces mercenary Kyle Katarn and the Imperial Dark Trooper project. Features mission-based FPS gameplay, environmental objectives, vertical level design using the Jedi Engine, and an arsenal of Star Wars weapons. Later ported to Macintosh and PlayStation. Hosted on Acast. See acast.com/privacy for more information.

What does leadership look like when the world keeps shifting beneath you? Dara Treseder—Chief Marketing Officer of Autodesk—joins Guy to share how people-first decision-making and focusing on what you can control help leaders stay grounded in uncertain times.Dara breaks down how Autodesk's design-and-make platform touches everything from buildings to Oscar-winning films, and why bold moves like partnering with the LA28 Olympics require clarity, conviction, and resilience. She also speaks candidly about navigating bias, imposter syndrome, and the pressure of being “the only” in many rooms.This conversation is a powerful reminder that courage isn't loud—it's consistent, intentional, and rooted in how you show up for others and for yourself.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Alex Seropian is a pioneering American video game developer whose work helped shape some of the most iconic series in the medium. After studying mathematics at the University of Chicago, he co-founded Bungie in 1991, first developing Operation Desert Storm then titles such as Pathways Into Darkness, Marathon, and Myth.In 2001, he and his team released Halo: Combat Evolved, a landmark first-person shooter that not only revolutionised console gaming but also established Microsoft's Xbox as a viable force in the industry. In 2004 he left Bungie and founded Wideload Games, eventually becoming head of Disney Interactive Studios. Since then, my guest has continued to establish innovative studios, most recently, Look North World.His depth of experience, from the earliest days of Macintosh design to modern cross-platform worlds, has given him a unique perspective on the craft, business, and evolution of interactive storytelling. Become a My Perfect Console supporter and receive a range of benefits at www.patreon.com/myperfectconsoleTake the Acast listener survey to help shape the show: My Perfect Console with Simon Parkin Survey 2025 Hosted on Acast. See acast.com/privacy for more information.

Ann Wolbert Burgess is no ordinary nurse or researcher—she helped shape the FBI's profiling program and redefined forensic nursing. In this episode of Remarkable People, she shares gripping insights from the Menendez brothers trial, the Duke lacrosse case, and decades of work with victims of trauma. We also discuss her new book Expert Witness, which shines light on what really happens inside courtrooms and why hearing the “other side” of a story is crucial for justice.---Guy Kawasaki is on a mission to make you remarkable. His Remarkable People podcast features interviews with remarkable people such as Jane Goodall, Marc Benioff, Woz, Kristi Yamaguchi, and Bob Cialdini. Every episode will make you more remarkable.With his decades of experience in Silicon Valley as a Venture Capitalist and advisor to the top entrepreneurs in the world, Guy's questions come from a place of curiosity and passion for technology, start-ups, entrepreneurship, and marketing. If you love society and culture, documentaries, and business podcasts, take a second to follow Remarkable People.Listeners of the Remarkable People podcast will learn from some of the most successful people in the world with practical tips and inspiring stories that will help you be more remarkable.Episodes of Remarkable People organized by topic: https://bit.ly/rptopologyListen to Remarkable People here: **https://podcasts.apple.com/us/podcast/guy-kawasakis-remarkable-people/id1483081827**Like this show? Please leave us a review -- even one sentence helps! Consider including your Twitter handle so we can thank you personally!Thank you for your support; it helps the show!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

My guest in this episode is Chris Macintosh. Chris has founded and built several multi-million dollar businesses in the investment arena, including overseeing the deployment of over $30m into Venture Capital opportunities and advising family offices internationally. Before this, Chris built a career at Invesco Asset Management, Lehman Brothers, JPMChase, & Robert Flemings.Interview Links:Capital Exploits:  https://capitalistexploits.at/Glenorchy Capital: https://glenorchycapital.net/Interview Links:Accountable Equity: https://accountableequity.com/Learn & Grow Event: https://accountableequity.com/learngrow/Subscribe To Our Weekly Newsletter:The Wealth Dojo: https://subscribe.wealthdojo.ai/Download all the Niches Trilogy Books:The 21 Best Cashflow NichesDigital: ⁠⁠https://www.cashflowninjaprograms.com/the-21-best-cashflow-niches-book⁠⁠Audio: ⁠https://podcasters.spotify.com/pod/show/21-best-cashflow-niches⁠The 21 Most Unique Cashflow NichesDigital: ⁠⁠https://www.cashflowninjaprograms.com/the-21-most-unique-cashflow-niches⁠⁠Audio: ⁠https://podcasters.spotify.com/pod/show/21-most-unique-niches⁠The 21 Best Cash Growth NichesDigital: ⁠https://www.cashflowninjaprograms.com/the-21-best-cash-growth-niches⁠⁠Audio: ⁠https://podcasters.spotify.com/pod/show/21-cash-growth-nichesThe 21 Next Level Cashflow NichesDigital: https://www.cashflowninjaprograms.com/the-21-next-level-cashflow-niches-book-free-downloadAudio: https://podcasters.spotify.com/pod/show/the-21-next-level-nichesListen To Cashflow Ninja Podcasts:Cashflow Ninja⁠https://podcasters.spotify.com/pod/show/cashflowninja⁠Cashflow Investing Secrets⁠https://podcasters.spotify.com/pod/show/cashflowinvestingsecrets⁠Cashflow Ninja Banking⁠https://podcasters.spotify.com/pod/show/cashflow-ninja-banking⁠Connect With Us:Website: http://cashflowninja.comPodcast: http://cashflowinvestingsecrets.comPodcast: http://cashflowninjabanking.comSubstack: https://mclaubscher.substack.com/Amazon Audible: https://a.co/d/1xfM1VxAmazon Audible: https://a.co/d/aGzudX0Facebook: https://www.facebook.com/cashflowninja/Twitter: https://twitter.com/mclaubscherInstagram: https://www.instagram.com/thecashflowninja/TikTok: https://www.tiktok.com/@cashflowninjaLinkedin: https://www.linkedin.com/in/mclaubscher/Gab: https://gab.com/cashflowninjaYoutube: http://www.youtube.com/c/CashflowninjaRumble: https://rumble.com/c/c-329875

Guy Kawasaki has had an amazing life and career.  After growing up in Hawaii, he went to California for college and later went on to what was then known as Apple Computer where he was a self-described "brand evangelist" during some of their highest growth and most entrepreneurial years.  He describes Steve Jobs as being optimistic almost to the point of being delusional, and working for him has inspired Guy to be interested in mold-breaking people ever since, hence the name of his popular podcast, Remarkable People. He has also written 17 books on a variety of subjects, his latest being Wiser Guy, which was released earlier this year.    Chapters: 00:00 Welcome to Blue Sky  Bill Burke introduces Guy Kawasaki as a remarkable guest on Blue Sky, highlighting Guy's background as chief evangelist at Apple and Canva, and his extensive writing. Guy shares his preference for being a podcast guest due to less prep work, contrasting with the host's five-hour preparation time.  03:10 From Hawaii to Stanford  Guy recounts his childhood in Kalihi Valley, a lower-middle-income part of Hawaii, and how a public school teacher's advice led him to a private school, then Stanford. He describes feeling immediately at home at Stanford in 1972, despite it being pre-tech, and the campus's amazing atmosphere.  06:17 Apple, Steve Jobs & the 1984 Ad  Guy discusses his two stints at Apple, particularly his time in the Macintosh division under Steve Jobs from 1983 to 1987. He reveals the Macintosh team's mission to preserve democracy and freedom through computing and shares the behind-the-scenes story of the iconic 1984 Super Bowl ad, which the board initially wanted to pull.  11:49 Evangelizing Apple & Sales Skills  Guy details how Apple evangelized its new operating system in the 1980s through fervor rather than just money, contrasting with the corporate image of IBM. He also shares his 'checkered past' of dropping out of medical, dental, and law school, leading him to an MBA and invaluable sales experience in the jewelry business, which he considers essential.  17:02 Steve Jobs: Visionary & Demanding  Guy describes working for Steve Jobs as the most formative experience of his career, calling Jobs a visionary and passionate, albeit demanding and intimidating, leader. He emphasizes that Jobs was a 'mission-driven egoist' who cared only about making the best computer, disregarding personal biases like race or gender.  23:01 Remarkable People Podcast Origins  Guy explains his decision to start the 'Remarkable People' podcast, initially inspired by the lucrative ad model of another podcaster, and his realization that his access to remarkable individuals and business experience uniquely positioned him. He highlights the strategic advantage of having prominent guests like Jane Goodall to attract others.  30:08 Jane Goodall: A Source of Hope  Guy recounts his personal connection to Jane Goodall, stemming from a TEDx interview, and how she became his first podcast guest. He describes her as the most remarkable person he's interviewed, embodying hope and tireless dedication to her cause, even declining a rest offer at 90 due to 'too much to do.'  36:30 Optimism as a Strategic Advantage  Guy discusses optimism as a strategic advantage, asserting that it's crucial for achieving anything significant, combining realism with the belief that challenges can be overcome. He shares his experiences of taking up ice hockey at 44 and surfing at 60, attributing it to a 'growth mindset' and the belief that one is never too old to learn new things. 

What does it take to stay grounded when the world feels increasingly disconnected and tech-driven? That's the question at the center of this conversation with Baratunde Thurston. A cultural critic, outdoor explorer, author, technologist, and host of Life With Machines and America Outdoors, Baratunde is impossible to categorize—and that's exactly why this episode lands with such force.We dig into identity, democracy, interdependence, and the real stakes of living alongside powerful technologies.This episode pushes us to ask: How do we live well with technology? How do we reconnect in a divided time? And how do we build a future rooted in values—not fear?Don't miss it.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of For Mac Eyes Only: Inspired by a Wired article, Mike & Darren explore how popular services on the Internet co-opt our memories for profit, while Mike explores multiple ways to prevent Apple Photos from surfacing Memories we may not care to revisit. Darren closes the episode with his Essential App pick: OneDrive Client for macOS.

Original text by Jecel Mattos de Assumpçao Jr, 1998. Rainer Brockerhoff, who also participated in the Unitron 512 project, provides additional background at Low End Mac. More about Brazil's reserved market policy, a.k.a. the National Policy of Informatics. More about Jecel's projects in this 2019 presentation about SmallTalk-oriented hardware and the Merlintec website. Our Friend The Computer discusses the political and financial circumstances surrounding the Unitron 512. As so often happens in weird corners of the Internet, people have somehow obtained copies of Unitron's ROMs and put them under the microscope.

The Marketing Meeting is back! In her return to the podcast after a brief layoff, Itir is joined by Marty Neumeyer, to discuss the core principles of branding. Marty is the branding expert who famously said, "Your brand isn't what you say it is. It's what they say it is." Marty and Itir dissect common misconceptions about branding, emphasizing that a brand is fundamentally the customer's perception, rather than a logo or product. Marty explains how to start branding with a targeted niche audience and the importance of aligning a company's purpose beyond mere profit. They also cover the distinction between branding and marketing, noting how branding is a long-term strategy while marketing tends to be short-term and tactical. Marty shares insights on how companies can stay original in the AI era. Last but not least, they discuss Marty's exciting new novel, Octavo, and the intriguing design and formatting choices he made to set the book apart from the pack. Marty started as a graphic designer and copywriter in the 1970s. In 1984, when the Macintosh launched, he moved to Silicon Valley to help companies like Apple, Netscape, HP, Adobe, and Google build their brands. In 1996 he started Critique, the first magazine about design thinking. He then launched Neutron, a design think tank focused on brand-building processes that drive organizational change. He later merged Neutron with Liquid Agency. As Director of CEO Branding at Liquid, he consults with leaders and executives of some of the world's most exciting companies, while writing and speaking on the topics of business strategy, design, and innovation. He takes his coffee at home in Mexico. Watch the full episode on YouTube: https://youtu.be/iloWbgN8_VE Learn more about Marty's newest book, Octavo: https://www.amazon.com/Octavo-Novel-Marty-Neumeier-ebook/dp/B0DRLNPGZJ Connect with Marty Neumeier on LinkedIn: https://www.linkedin.com/in/kevinindig If you have any questions about brands and marketing, connect with the host of this channel, Itir Eraslan, on LinkedIn: https://www.linkedin.com/in/itireraslan/

Behind every delayed diagnosis and dismissed symptom is a woman who deserved better.In this moving conversation, Guy Kawasaki talks with Rebecca Bloom, author of When Women Get Sick, about how women's pain is too often overlooked—and what we can do to change that. With compassion and clarity, Rebecca offers a roadmap for advocacy, empowerment, and hope within a system that desperately needs reform.---Guy Kawasaki is on a mission to make you remarkable. His Remarkable People podcast features interviews with remarkable people such as Jane Goodall, Marc Benioff, Woz, Kristi Yamaguchi, and Bob Cialdini. Every episode will make you more remarkable.With his decades of experience in Silicon Valley as a Venture Capitalist and advisor to the top entrepreneurs in the world, Guy's questions come from a place of curiosity and passion for technology, start-ups, entrepreneurship, and marketing. If you love society and culture, documentaries, and business podcasts, take a second to follow Remarkable People.Listeners of the Remarkable People podcast will learn from some of the most successful people in the world with practical tips and inspiring stories that will help you be more remarkable.Episodes of Remarkable People organized by topic: https://bit.ly/rptopologyListen to Remarkable People here: **https://podcasts.apple.com/us/podcast/guy-kawasakis-remarkable-people/id1483081827**Like this show? Please leave us a review -- even one sentence helps! Consider including your Twitter handle so we can thank you personally!Thank you for your support; it helps the show!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Gleichzeitig in den USA und Deutschland entwickelt, wird die Maus am 17.11.1970 patentiert. Der Durchbruch kommt erst 15 Jahre später - dank einer anderen Erfindung. Von Christian Seebaum.

This is a preview of a premium episode. You can find a video version of the full episode on our YouTube channel: ⁠https://www.youtube.com/watch?v=3dvoGPZEY1g⁠ We've been on the road this week, recording some in-person episodes in Portland Oregon, with Ryan Coulter—co-founder of The James Brand, and the wonderfully hilarious graphic designer Aaron Draplin. We're excited to bring you this episodes soon, and in the meantime we're rewinding to one of our favorite episodes this year with Prince of Persia creator Jordan Mechner. You may have heard that we're publishing more video from our episodes, and you can now find a video version of this episode on YouTube. Enjoy! *** As a kid in the 80's, Eli fell in love with games on computers like the Apple II, Commodore 64, and later the Amiga and Macintosh. One of the very first games he played was called Karateka, which was inspiring for the realistic movements of its digital karate antagonists, even on a black-and-green Apple II monitor. Our guest today, Jordan Mechner, created Karateka while an undergrad at Yale University in 1984, and it went on to be a commercial success. He followed it up with the game Prince of Persia (you'll hear a clip from the soundtrack in the introduction, which Jordan's father composed and which Jordan invented a way to transpose onto the Apple II's tinny speakers before game soundtracks were widespread on the machine). Jordan documented the creation of the game in a wonderful published version of his diaries called The Making of Prince of Persia, and we spoke with him about how he taught himself the skills to build successful video games in a pre-internet era, why he journaled about his work process (and what it taught him), and about his new graphic novel Replay, a memoir recounting his own family story of war, exile and new beginnings. Karateka on the Apple IIPrince of Persia on the Apple II (play the Mac version online here)

What if the key to real leadership isn't standing tall—but standing firm?In this episode, Brené Brown and Guy Kawasaki unpack the lessons behind her new book Strong Ground. From pickleball injuries to the physics of leadership, Brené explains why teams and societies can't build on dysfunction—and how true courage begins with stability and self-awareness. Together, they explore what it means to lead without armor, to stand your ground when everything feels uncertain, and to bring vulnerability back to the center of power.---Guy Kawasaki is on a mission to make you remarkable. His Remarkable People podcast features interviews with remarkable people such as Jane Goodall, Marc Benioff, Woz, Kristi Yamaguchi, and Bob Cialdini. Every episode will make you more remarkable.With his decades of experience in Silicon Valley as a Venture Capitalist and advisor to the top entrepreneurs in the world, Guy's questions come from a place of curiosity and passion for technology, start-ups, entrepreneurship, and marketing. If you love society and culture, documentaries, and business podcasts, take a second to follow Remarkable People.Listeners of the Remarkable People podcast will learn from some of the most successful people in the world with practical tips and inspiring stories that will help you be more remarkable.Episodes of Remarkable People organized by topic: https://bit.ly/rptopologyListen to Remarkable People here: **https://podcasts.apple.com/us/podcast/guy-kawasakis-remarkable-people/id1483081827**Like this show? Please leave us a review -- even one sentence helps! Consider including your Twitter handle so we can thank you personally!Thank you for your support; it helps the show!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of For Mac Eyes Only: Spurred on by a listener who asked how they might soft boycott Apple but remain a Mac user, Mike and Darren explore a world where, destroyed by the Mighty Elephanzilla, Apple no longer exists and we're forced to seek out alternatives. What hardware, operating systems, software, mobile devices, and other accessories might make life easier for a former Apple user? Mike wraps up the episode with his Essential App pick: Neo Network Utility.

On this week's episode of The 1 Girl Revolution Podcast, we welcome Katie MacIntosh - award-winning producer, director, casting expert, and president of Mac Worldwide, Inc. Katie is one of the most respected names in unscripted television, known for her incredible ability to discover authentic stories and compelling characters that capture hearts and audiences around the world. Katie's story began right here in Michigan - and over the years, she's built a remarkable career in the entertainment industry, working on some of the biggest shows on television, including The Real Housewives of Orange County (Bravo), Big Brother (CBS), Life Below Zero (National Geographic), and Outlast (Netflix). Her work has earned recognition from the Television Academy, Teen Choice Awards, and C21/Frapa at MIPCOM. But beyond her success in Hollywood, Katie's passion lies in storytelling - in finding real people with real stories, and giving them the space to shine. Now, as she returns to her Michigan roots, Katie is taking Detroit by storm - and how she is preparing to launch her own podcast. Her journey is one of creativity, resilience, and belief in the power of storytelling to change the world. In this episode, you'll hear: ✨ How Katie's early life shaped her creativity and career path; ✨ The inside story of how she got into television in the first place;  ✨ What it takes to build a lasting, purpose-driven career in entertainment; ✨ Why authentic storytelling matters more now than ever; ✨ How Katie is bringing her experience and vision back home to Detroit; ✨ And so much more!

Steve Jobs and Bill Gates built one of the fiercest rivalries in tech history - the battle between Apple and Microsoft. Their competition changed the modern world as we know it, giving us the Macintosh computer, the iPhone and revolutionised the personal computer. However, the pair share a lot of similarities. They were both college dropouts, both started their companies with a friend and both went on to become billionaires who defined the tech world. In this episode of The Beefing, Helen Smith unpacks how Jobs and Gates went from working together in the early days to feuding the decades-long debate over who really borrowed ideas from whom. Follow The Briefing: TikTok: @thebriefingpodInstagram: @thebriefingpodcast YouTube: @TheBriefingPodcastFacebook: @LiSTNR Newsroom See omnystudio.com/listener for privacy information.

====================================================SUSCRIBETEhttps://www.youtube.com/channel/UCNpffyr-7_zP1x1lS89ByaQ?sub_confirmation=1======a==============================================DEVOCIÓN   MATUTINA PARA ADULTOS 2025“CON JESÚS HOY”Narrado por: Exyomara AvilaDesde: Bogotá, ColombiaUna cortesía de DR'Ministries y Canaan Seventh-Day Adventist Church ===================|| www.drministries.org ||===================11 de NoviembreNiño despreciado» Mirad que no menospreciéis a uno de estos pequeños, porque os digo que sus ángeles en los cielos ven constantemente el rostro de mi Padre» (Mat. 18: 10).Freddy fue abandonado junto a unos contenedores de basura cuando era bebé.Nathan y Betty lo adoptaron, aunque tenían hijos propios, habían acogido a decenas de niños de hogares disfuncionales, y ya tenían 74 y 66 años respectivamente. La noticia de la insólita adopción se extendió por el barrio y cuando Freddy empezó a crecer, los chiquillos le llamaban «bebé basura».Como además lo ridiculizaban por tener un padre viejo, un día Nathan le contó su historia. Freddy recuerda así su reacción: «Betty y Nathan me dieron todo el amor que precisaba. Nunca sentí la necesidad de buscar a mi familia biológica porque ellos lo eran todo para mí. Me enseñaron a procurar hacer siempre lo correcto. Los vi siempre ayudando a la gente o alimentando a los sin hogar. Yo quiero ser como ellos».Muchos fines de semana Freddy y su padre se paseaban por el vecindario en busca de cosas que la gente tiraba. Su padre le decía: «Lo que para unos es basura, para otros es un tesoro».El niño estaba tan fascinado por los ordenadores que, para sus nueve años, su padre lo llevó a una tienda de segunda mano donde le compró por unos pocos dólares una computadora Macintosh vieja y averiada.«Yo estaba feliz. Como no funcionaba, la desarmé y me di cuenta de que un componente estaba roto. Con ayuda de las herramientas de mi padre, tomé partes de un radiodespertador, las soldé y, tras unos cincuenta intentos, finalmente logré que la computadora funcionara. Entonces supe lo que quería hacer en mi vida. Esa computadora me hacía olvidar todo el dolor del acoso escolar. Cuando me molestaban en la escuela, yo pensaba en regresar a casa, a jugar con mi computadora».Entre los diez y los once años, Freddy aprendió a codificar y a escribir programas básicos. A los doce consiguió su primer trabajo. Y cuando a los veintiunos por fin recibió su licencia como operador de telecomunicaciones, se convirtió en la persona más joven y el único afroamericano en obtenerla.Tras aprender a instalar cables de fibra óptica y construir torres telefónicas, Freddy ha conseguido forjar una firma, Figgers Communications, dedicada a inventar productos para la salud, valorada en decenas de millones de dólares.Y hoy, la Fundación Figgers ofrece becas a estudiantes afroamericanos y contribuye a prestar asistencia en situaciones de desastre. Durante la pandemia reciente ha estado suministrando equipos de protección individual y herramientas de aprendizaje digital para niños desfavorecidos.El niño «basura» demostró ser un magnífico tesoro. 

When democracies falter, it's easy to lose hope. Harvard's Erica Chenoweth reveals how organized, nonviolent resistance has repeatedly restored freedom where violence failed—and why democracy endures through the courage of ordinary people. Listen now to learn how courage—not violence—changes the course of history.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Providence Friars are coming off their worst season in 40 years - back when Prince ruled the charts with “When Doves Cry” and Apple launched the Macintosh. Now, under third year head coach Kim English, the Friars look to silence the noise and return to March MadnessIn this episode, we break down how English has completely reshaped this roster, what went wrong last year, and what to expect as Providence tips off the new season against Holy Cross. It's tournament or bust in Friartown - and it all starts Monday night at the AMP.IG: @talkinfriarsSubscribe to my blog: https://friar-beat.ghost.io/

On the latest episode of “Dishing with Stephanie's Dish”, I sit down with accomplished book cover designer, art director, and now, celebrated cookbook author, @LauraKlyn The episode is a deliciously detailed look into Laura's new book, “100 Pie, Tart and Galette Recipes for Every Season” and a behind-the-scenes peek into her world of culinary creativity and design.From the moment I flipped through the pages, it was clear Laura's design expertise shines brightly. Laura's background as a cover designer and art director, paired with hands-on experience working on dozens of cookbooks, comes to life in her visually stunning collection. Each photo in the book tells a story——and is surrounded by thoughtful prop styling, from vintage pie servers to antique dishes discovered at local shops.A special treat is Laura's focus on savory pies—think samosa pie or the show-stopping asparagus tart—beautiful options for every season and palate. The attention to technique continues with creative garnishes, like sugared cranberries and candied herbs, adding sparkle to your holiday spreads and beyond.Laura's cookbook recommendations are rock solid—even non-pie bakers will find plenty to love between these pages.Ready to up your pie game? Listen to the full episode for stories, tips, and plenty of seasonal baking inspiration! Enjoy these two recipes from Laura, one savory and one sweet, to get a taste of her book!Lemon Meringue TartMakes 1 10-inch round tartI love this twist on lemon meringue pie in tart form. For me, the proportion of crust to lemon is perfect, and it's even better with Swiss meringue instead of French meringue, which is a traditional pairing with lemon. Swiss meringue is cooked on the stove and doesn't need to go in the oven. It is softer and creamier, adding a beautiful airy sweetness to counter the tart lemon curd. This bright tart comes out looking lovely and tastes even better.Press-In Shortbread Tart DoughMakes 1 10-inch tart crustI've tested a lot of tart crusts over the years, and many of them are so hard, it's difficult to break off a bite with a fork. This buttery and delicious shortbread crust is delicate enough to easily break apart but strong enough to hold the tart together. Using cake flour is key to getting a nice, cookie-like crumb. This dough is not tough enough to roll out. Press the dough directly into the pan for an easy to pull together, delicious tart base.Ingredients¾ cup (169 g) unsalted butter, softened½ teaspoon fine sea salt2 teaspoons vanilla extract⅔ cup (73 g) confectioners' sugar2 cups (230 g) cake flourInstructionsIn the bowl of a stand mixer fitted with the paddle attachment, mix butter, salt, vanilla extract, and confectioners' sugar on medium speed until light and fluffy, about 5 minutes. Add flour and mix just until combined. Press dough directly into a 10-inch tart pan, starting with the sides and finishing with the bottom. Bake the crust according to the tart recipe's instructions.Lemon CurdIngredients8 egg yolkszest of 2 lemons⅔ cup fresh lemon juice1 cup (200g) sugar10 tablespoons (141 g) salted butterSwiss Meringue5 egg whites1¼ cups (250 g) sugar½ teaspoon cream of tartar1 teaspoon vanilla bean pasteInstructionsTo make the crust: Preheat oven to 350ºF. Press tart dough into a 10-inch tart pan. Generously dock with a fork and bake for 25 to 30 minutes or until lightly browned. While still hot, use a tamper or back of a spoon to lightly press down the center of the crust, leaving a ¾-inch edge.To make the lemon curd: Whisk together egg yolks, lemon zest, lemon juice, and sugar in a saucepan. Cook over medium-high heat, stirring constantly, until mixture becomes thick and coats the back of the spoon, about 8 to 10 minutes. Use an instant read thermometer to check the temperature; it should reach 170ºF. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on low. Add butter 1 teaspoon at a time, mixing until fully combined before adding the next teaspoon of butter. Strain through a sieve into a medium bowl. Pour while still warm into the tart shell. Cover with plastic wrap and refrigerate for 2 to 3 hours.To make the Swiss meringue: Whisk together egg whites and sugar in the top pan of a double boiler until completely incorporated (see note below). Cook, whisking continuously, for about 5 to 6 minutes or until mixture reaches 170ºF. Pour into the bowl of a stand mixer fitted with the whisk attachment. Add cream of tartar. Beat on high for about 2 minutes. Add vanilla extract and continue to beat on high until stiff peaks form. Scoop or pipe onto lemon curd. Toast meringue with a kitchen torch or under the oven broiler. Keep a close watch on meringue while toasting to avoid burning. Remove sides of tart pan and serve.Episode Transcript Follows:Stephanie Hansen:Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space and a lot of cookbook authors. And this book came across my desk by Laura Klynstra And right away I was like, pie! Laura, your book, “100 Pie, Tart and Galette Recipes for Every Season” is extremely beautiful. And, and I, it kind of, when I read through the whole book and I read through your bio, I was like, oh, well, she's like in the design field because honestly, this is probably one of the most beautiful books on pie I've ever seen.Laura Klynstra:Oh, thank you. Thank you so much.Stephanie Hansen:It's so incredible, like just the way that the pies are decorated, the color choices that you used for the intros, everything is laid out so it feels easy, accessible. And even like the whole rolling out the pie dough section, there's tons of pictures, the decorating of the lattice work, It's a really well done book. Congratulations.Laura Klynstra:Oh, thank you so much.Stephanie Hansen:What's your background and how did you come to be the pie aficionado?Laura Klynstra:My background is actually cover design. I'm a book cover designer and art director. But I also, during all the time that I've been an art director, I've also worked on a lot of cookbooks. So I gotten to go on a lot of photo shoots, work with food stylists and photographers. And during that whole time I learned, I just kind of sat back and watched and learned all the bits and it took time. I'm a self taught photographer. It took me a long time to really figure out how to capture light correctly. And light is really the key to getting a good photo.Laura Klynstra:So yeah, it was a lot of trial and error, but eventually I figured out a system to get my camera mounted correctly. I shoot manually and get that light, but I also, I consider every photo similar to what the way I look at a cover design. It's not just here's your pie or whatever it is you're shooting. There's a lot of things going on around it. And so it's telling a story. The photograph is telling a story. It's giving you a sense of the time. Especially like the fall ones are a lot of fun to shoot.Laura Klynstra:So many great things to props that you can put in with the photos for the fall shots. And it's just, it's a lot of fun.Stephanie Hansen:Did you amass a large library of props and did you have things already or were you always on the lookout?Laura Klynstra:This is my third book, so I had a lot of props already. I have like all these Storage shelves downstairs have the weirdest things. You know, I go to antique stores and I'm always looking for old boxes and just everything. Pretty much everything that could possibly have anything to do with baking. If I go to an antique store, I'm always like, I need that. Especially pie servers. Old, old silverware.Stephanie Hansen:Yes.Laura Klynstra:I hate, I hate photographing with a shiny silver, you know, piece of silver or a new one that it never, you know, for one thing, you can end up reflecting your camera in that. So these old patina silverware and things like that are just fabulous to have. Like, you just gotta have a ton of those in your.Stephanie Hansen:In your Agreed, agree. Thus my sort of background of stuff from my cookbook styling myself in. Can we talk about pie crust? Do you have, like, what you would say is your definitive pie crust that you mostly use.Laura Klynstra:For sweet pies? There's a recipe in there called a maple pie crust, and that's actually my favorite crust to use. It's very similar to a regular crust, except for a lot of the liquid is made with a pure maple syrup. And when you roll that crust out, that syrup gives it like a pliability that just. It doesn't crack the way sometimes you can get with the regular all butter pie crust. And it's just so easy. And so it's just supple. It's, it's. It's my favorite one.Laura Klynstra:But again, I'd only use it for sweets. Even though you don't really taste the maple, it's like, you know how when you add maple to something, it doesn't have a strong flavor, as strong as what you would expect it to be, but it' if you're beginning. That would be my press recommendation for somebody who's just beginning because it does make a really easy to roll out.Stephanie Hansen:I love this because I use vodka in my pie crust to kind of do the same thing. It gives you that moisture when you're putting the assembly together and the roll, but then it bakes out in the final product, so you get kind of a crispier situation. Maple. I've never thought of that. I wonder, have you ever tried honey? Would it do the same thing?Laura Klynstra:I haven't tried it. I would expect it would. And it would just add a little bit of sweetness. The other thing is buttermilk. You can add a little buttermilk that I don't know if you've ever made pie dough, and then put it in your refrigerator and left it in there for two days and it started to turn kind of like a gray Color, Yes. When you add some acid from the buttermilk keeps it from doing that. I'm not sure. I can't.I don't know what the science is behind that, but a little. A little. I think the vodka might, too. I'm not sure. I.Stephanie Hansen:That's a great.Laura Klynstra:Yeah.Stephanie Hansen:I know what you're talking about, and I'm trying to think if I've noticed it with or without vodka. And I can't say. Truthfully, I have, but, like, a lot of times for Christmas or Thanksgiving or any of the. The special holidays, you're making your crust in advance because you've got so much to do, so. So that's a really great tip. I love it.Laura Klynstra:Yep. Yep. And you can also freeze pie dough. So you can make. If you're having Thanksgiving and you're. You're. You can do it a week ahead, just wrap each one individually and then put it inside a freezer as a black bag and then throw it in the freezer. And that way you're just.You've got something that's totally done, even a week in advance.Stephanie Hansen:One thing that I really liked about this book, too, was you took pie into not just sweet places, but also savory. So there's a lot of galette and, like, savory forward dishes, like a potato bacon, gruyere galette. You've got quiche. Do you eat a lot of savory pies? Because that's actually kind of one of my favorite ways to do it. This samosa pie looks amazing.Laura Klynstra:The samosa pie is so popular at my house. So popular. We love that one. So, yeah, we do eat that one quite a bit. The quiches, we do a lot. Some of the other ones, not as often, but, like, the. The asparagus one is kind of just more of something that I would bring to a party.Stephanie Hansen:Yeah. Spring or Easter.Yeah. You know, like, that first time when you. Asparagus is one of the first things that comes out. And in this. In the spring. And so you're just, like, dying to get something fresh. We talked. before I started the podcast that. She's in Michigan, I'm in Minnesota. And literally, like, when you see anything green at the store. And we always jump the gun. Right. Because.Get produce from the coast before we get our own, but there's nothing better than, like, your own homemade asparagus.Laura Klynstra:Yes. And the rhubarb is the other thing that comes up the soonest. And again, I love rhubarb. It's.Stephanie Hansen:So do I think that's My next book, actually.Laura Klynstra:The whole rhubarb book.Stephanie Hansen:Yes, because I just. I'm obsessed with it, and I have, like, 60 recipes, so I'm like, you know, I'm. I'm about way there.Laura Klynstra:What kinds of recipes are they? Like cakes and.Stephanie Hansen:Yeah. Yes. Like bars and cakes and pies and custards, but also chutneys and pork dishes and breads, cookies.Laura Klynstra:That's a fabulous idea. I'm on board with that one.Stephanie Hansen:I think I might have to, like, submit that as my next proposal. We'll see. Another thing that happened this year about pies, I guess it was maybe last year, but it created quite a kerfuffle, and you address it in this book, is the loss of the chocolate wafer cookie. The company that makes the chocolate wafer cookie, I believe it was Nabisco, stopped making that chocolate wafer cookie. And it was the base for a lot of people's, like, mud pies or chocolate pie crust or the press in crusts or the cookie crusts. And people were really freaked out, and people were, you know, we need a recipe to make this cookie. So in here, you have your own chocolate cookie recipe.Laura Klynstra:Yeah. Yep. It's got the black cocoa in it. Like, it's actually like an Oreo, but without the. And if you do end up using Oreos, do take out that middle part. I always scrape out the. If you don't, you're gonna end up with kind of like a too much butter and it's not gonna work. But, yeah, you can make your own so that you're not adding all these preservatives and yucky things into your pies, but sometimes people don't have time.I mean, I totally understand that you can't always.Stephanie Hansen:And I guess maybe depending on your audience too, like, if you're making something for a kid's birthday party, maybe that will be fine. Not that we feed our kids less delicious things than we feed ourselves, but come on, we kind of do times. I do love to. There's a lot of detail in this book about garnishes and sauces. And the white chocolate cranberry tart is just a beautiful photograph, but it also has these sugared cranberries. Tell me about those. And. And obviously, putting them on a tart is delightful, but what else could we do with those? Because those were just gorgeous.Laura Klynstra:I've used them on cakes. And just even, like, even if you're doing a spread, like a holiday spread, they look beautiful in a little bowl. And that same method, the method to make Those is you create a simple syrup and then you dunk the cranberries in the simple syrup and then you let it dry and they become really sticky. And then you roll them in sugar so they look really beautiful. But you can do that same process with mint leaves, rose petals, rosemary. And it's just a beautiful garnish, especially in the winter, because it has that sparkle to it. It just makes it look more special than if you were just going to, you know, lay a sprig of rosemary next to something.Stephanie Hansen:When you started making pies, do you remember how old you were? And what is it about pies that captured your imagination?Laura Klynstra:Well, I really like the handmade nature of it. The fact that, I mean, before I made pies, I was a cookie baker. Cookies were my. Because that's the easiest thing when you're a little. When you're a kid. And I baked since I was basically able to. My mom was a wedding cake baker, so we had all the supplies and all.Stephanie Hansen:Wow.Laura Klynstra:All the inspiration was there, but I didn't start making. And my mom, she always, she loved pie too, but she always used the pie crust from the box, which I kind of hate, but same, same. She just didn't like rolling out dough. So she just, she just used the, the rolled. The rolled up version. But you can buy better versions than the red box. There are.Stephanie Hansen:Joe's is surprisingly good.Laura Klynstra:I think that, yeah, Whole Foods has one too. That's butter instead of like the other weird oils that are in the. The other one. But I think maybe all of my love of like rolling out cookies and then you kind of turn that into rolling out dough. I learned it was a learning curve. I don't think that we just all naturally can know how to make a pie crust and how to roll it out. And you have to practice a little bit. But the lovely part of, of a pie versus a cake or a cookie is that there's just more of your hands involved.Laura Klynstra:And because I make so many things electronically and digitally, because I'm a book cover designer. So to have to be able to make something physically with your hands is both relaxing and satisfying. And I think it makes like a more special finished product. It makes a great gift or something to share with people, to bring to the office or a party or a potluck, and it just feels like it. A pie has a slightly more personal touch to it than maybe a cookie does or a bar. Even though I love cooking bars, don't get me wrong.Stephanie Hansen:Yes. Tell me about your other books.Laura Klynstra:So this is The Homemade Pie Cookbook is the first book I've written by myself. My book just before this one was called “Gather & Graze” and I wrote with my former colleague who is also an art director. She, she does the, she works at HarperCollins. Sure. Mumtaz Mustafa @spiceandsugartable and I have it right here. This is “Gather & Graze” Stephanie Hansen:That's beautiful.Laura Klynstra:So this is more of like a party table spread book. So Mumtaz is brilliant with savory food and I'm more, more of a baker. She's from Pakistan, so she's got this really broad sense of spice and she's just brilliant with the savory. So we split this book up by anything that was baked in the oven I've made and then pretty much anything that was cooked on stove she made. And it's divided by country. So it's a really fun international style party book.Stephanie Hansen:I love that. I'm glad you brought it to my attention. I'll for sure put that in the notes.Laura Klynstra:Yeah, it's a, it's a, it's quite fat. It's, it's a, it's, it's, there's over like 170 recipes in it. It's not a, not a lightweight book. And then the book before that I wrote with my mother. Oh, look at that cute “Christmas Baking”. And this one is it, it does well every, every holiday season. And it's kind of, it's been out for I think five years. And so it's kind of a perennial, hopefully at this point.Laura Klynstra:And it's just, you know, all my favorite. But Christmas baked goods. There's a, there's a breakfast chapter in there for Christmas morning.Stephanie Hansen:Holiday high points. What's next?Laura Klynstra:I got my way. And who knows if I will. I would like to do a fall baking book.Stephanie Hansen:What would that look like? I'm thinking apple. You have quite a, like pumpkin chapter in here.Laura Klynstra:Yeah. Yep. They would have all of those, those, those cozy. It would just be all the cozy, cozy recipes. And I just love the styling of fall too. Fall is one of my favorite seasons. So. Yeah, that would be, that would be super fun.Laura Klynstra:But I also have another idea for, called like, I want to call it Paradise Baking or Baking paradise, which would be all tropical recipes.Stephanie Hansen:That's a great idea. And that's not something we've seen before.Laura Klynstra:I don't, I haven't seen it. No. I have a second home in Guatemala so I could do a lot of the photography there, which would be fun. Yeah. The first few recipes in the Homemade Pie Cookbook were Shot in Guatemala. The line Mango and the hummingbird pie. So I got all of those props while I was down there.Stephanie Hansen:Yeah. In the. And beautiful colors. You also dedicate, like a whole spread to apples for pie. And we just talked about this on our TV show that I'm on. And Honeycrisp is obviously an apple I use a lot because it's Minnesota. Granny Smith is an apple that I think works really well for pies. Do you mix your types of apples? Apples when you're making apple pie?Laura Klynstra:Sometimes I do. The Pink lady is actually one of my favorite ones now that I've been, you know, baking so many apple pies. It's got, like, a tartness to it. But yeah, there you can mix them for sure. Just don't ever use them. Macintosh.Stephanie Hansen:Yeah. Or like the Red Delicious, which is now. Oh, yeah, that's the worst selling apple.Laura Klynstra:They aren't very delicious.Stephanie Hansen:They're not. And it's kind of funny that, like, that was like our lunchbox apple for basically our whole lives. Like, why did we have to eat such terrible apples? I'm so glad they've gotten better.Laura Klynstra:Yes. There's some. I mean, pretty much every variety is better.Stephanie Hansen:Yes, Pretty much. When you make a galette or a tart, let's just say savory, do you adjust that dough at all or do you use your same basic pie dough?Laura Klynstra:I use the same. Well, the. The tart is a totally different dough, but the galette is the same pie dough as the regular pies.Stephanie Hansen:And just.Laura Klynstra:You could use them. Yeah, you could use the maple pie. You could make the maple crust for a galette as well. If you. If it's a sweet, I wouldn't put it on a savory.Stephanie Hansen:When would you ever make, like. I love the idea of slab pies because I think they're kind of cool looking, but they seem like they're just not great. Like, I don't know who's gonna get the middle piece. And then it's just always, like, so messy and kind of falls apart. I love the idea of like, everyone getting a little bit of crust on the edge and then having their perfect little triangle. Do you serve slab pies a lot? And am I missing the boat here?Laura Klynstra:Oh, not a lot, but I would bring them to more of like a potluck or something. The same thing that I would bring bars to. Although you. You really can't pick it up and eat it.Stephanie Hansen:Yeah.Laura Klynstra:Because it's going to be kind of a more gooey center than A. Than a. And then a bar. But it's just. It's. You get a little bit more. It's going to go farther than a. Than a pie.Laura Klynstra:So if you just want to bring one thing and it needs to cover more people, I would bring a slab pie for that. Like a. Like a potluck summer potluck.Stephanie Hansen:People always ask me what my favorite recipe is in my book, and I always have the dumbest answers. So if I ask you what's your favorite recipe in your book, do you, like, have a answer that you're set on?Laura Klynstra:Well, the lemon meringue tart on the COVID is one of my favorite recipes in the book, and I've never been a big lemon meringue pie person, and I don't know why. It's. This is a. Has a Swiss meringue, and it's a little bit different than the lemon meringue pies that, you know, we all grew up eating. And I also feel like lemon meringue pie has too much lemon to, like, the crust is too little to the lemon. Like, the ratio.Stephanie Hansen:The big, like, meringue.Laura Klynstra:Yeah. Yeah. So this, I feel like, is the perfect ratio of meringue to lemon to crust. It's got a thick shortbread crust on it. So it's. It's actually kind of reminiscent of those lemon bars. And you're from the Midwest, so you probably had those lemon bars that everybody likes to crust. Yep.Laura Klynstra:It's. It's kind of like an elevated version of one of those lemon bars.Stephanie Hansen:Okay. I'm going to have to try it, because I always make something with lemon for Easter. It's sort of just something I do for the big Easter brunch. So maybe I'll use this as my recipe this year.Laura Klynstra:Yeah.Stephanie Hansen:How long does it take you to work on a book?Laura Klynstra:Well, I mean, it's hard to give a full, like, because there's a lot of time thinking about it and planning. Like, my first step to doing a book is to. Is writing the table of contents.Laura Klynstra:Is that what you do, too?Stephanie Hansen:Yes.Laura Klynstra:Yeah, I do it.Stephanie Hansen:So spreadsheet of all the recipes I think I want, then I sort of, like, try to organize them in some way, and then I start, like, thinking about the narrative and where I'm going to.Laura Klynstra:Right.Stephanie Hansen:I'm going to start.Laura Klynstra:Right. And so there's, like, this long, like, thinking period that you're not. It's just. I don't know. So it's. It's hard to put a time on how long it takes, but Once the. Once everything is set and I've gotten a few shots done and a few recipes tested, I can. I can do a book in a year and a half or a year if I'm really focused on it.Laura Klynstra:But I'm also doing all the photography and the design. So it's. It's a pretty intense process.Stephanie Hansen:Yeah. Because I just submit my photographs and my word docs and, you know, the designer makes it look pretty, and, gosh, you have to do the whole thing. That is harder.Laura Klynstra:And I don't have to, but, you know, you've done this much, and I am a designer. It's kind of hard to hand the design off somebody else when you're. That's like what I do. So.Stephanie Hansen:Yeah, of course, when you think about other books that. Cookbooks that you love, whether from a design feature or from just like that, you go back to them and use them a lot. Give me, like, a couple of your favorites.Laura Klynstra:The Martha Stewart's Baking Handbook. I don't know if you have that. It's got an orange spine. It's kind of like a go to, like, oh, I want to make banana bread. It's just so reliable. So that one is always in my kitchen. I also really like the Bake From Scratch series. Have you seen those? Big.Laura Klynstra:They're really huge. I think they're. They're not written all by the same person. I think there's an editor that collects recipes. It's based on the magazine, I believe. But the thing I love about those is there's so many recipes in those books. They're just loaded with recipes, and then you can just kind of page through and get all kinds of inspiration and ideas. So I love those.Laura Klynstra:I'm a big fan of Erin Jean McDowell, who is also a pie person. I like watching her on, like, her videos and stuff.Stephanie Hansen:Do you watch a lot of people, like, on YouTube?Laura Klynstra:Not a lot, no. I mean, mostly on Instagram. I'm. I'm watching, you know, the quicker reels that come through. And, yeah, one of the. One of the things that made me so inspired to want to do the fall thing is, is when you. When the fall baking stuff starts coming out on Instagram and all these beautiful baked goods and this. This wonderful mood of cozy comes through, it's like, people are.Laura Klynstra:Creators are just amazing at how they. They put this mood out there, and I just. I love it.Stephanie Hansen:Yeah, it's pretty. Pretty delightful. I was just gonna think of another question I had for you, but it totally just fell out of my brain right As I thought about it, do you, have you ever had the chance to meet like any other bakers in any of your cookbook travels?Laura Klynstra:Specifically bakers. It seems like most of the books I've worked on have been more chef related. Like cooks like Melissa Clark. I worked on some of her cookbooks. I did the photography for Bri McCoy. She. I don't know if you've seen her book. It's called the Cook's Book.Laura Klynstra:Yep, I did her photography for that book, so I've that kind of stuff, but I haven't done any specifically for bakers.Stephanie Hansen:So if in your, in your work life, do you like, like when someone gives you a recipe and you're like the person that photographs it and does the final like, is that an appealing piece of work for you?Laura Klynstra:Oh yeah. I love to do that too. Yeah. Yeah. Actually got a couple of them in the works right now that are coming down the pipeline.Stephanie Hansen:There's a lot of creators that do that and I didn't realize that, but that they, they maybe have a favorite recipe or they have recipes but they don't have the time or they don't want to be the one who puts it together for the book. So they hire all that out. Do you get any jobs like that that are one offs or do you mostly just do like a whole project?Laura Klynstra:Mostly a whole project.Stephanie Hansen:Yeah. It's, it's interesting. There's a lot of people out there that will cook your stuff if you find the right person. And I didn't realize that that was such a robust business, but apparently it is. Do you keep like a food blog yourself or is it mostly just the book?Laura Klynstra:Mostly I'm mostly in the book. But we have, I have. My friend who wrote Gathering Grace with me have a. We. We have an Instagram that's called Spice and Sugar. Oh, she's the spice and sugar table. Because spicy sugar was taken and she's the spice and I'm the sugar. Of course that's sweet.Stephanie Hansen:And you guys share it. So you just post when you're inspired?Laura Klynstra:Yeah, yeah. And we don't. We, we haven't posted.Stephanie Hansen:Yeah. Sometimes like what sounds good and feels good just falls away, right? It's no reason or rhyme. Just all of a sudden you're like not as interested in that anymore.Laura Klynstra:Well, I think we're, and we're so, both of us are so focused in the book world and our career. Careers are very busy. So it's like I feel, I feel like to really maintain one of those robust social media sites you have to be pretty much focused on it.Stephanie Hansen:Yeah. Some people post, like, on Facebook, like, 12 times a day. I don't know. They manage it all. But do you watch any baking shows? Like, are you a great British Bake off aficionado or.Laura Klynstra:I don't. I watch almost no tv.Stephanie Hansen:Okay, So I love that. And you have chickens too, right?Laura Klynstra:And I have chickens and duck.Stephanie Hansen:Okay. And do you eat the duck eggs and the chicken eggs?Laura Klynstra:Obviously, yeah. Usually the duck eggs I use in baking. I don't. You know, it has a slightly different flavor, and if you're not used to it, it's kind of like. It feels a little weird. But they're. They're actually have a higher fat content in a duck egg, and they're really great for baking, especially for cakes and.Stephanie Hansen:Oh, I love that. I don't think I ever thought about duck eggs in context of baking. That's so neat.Laura Klynstra:They're a little larger, so you might. Sometimes you have to be a little, like, careful because.Stephanie Hansen:Yeah.Laura Klynstra:You know, they might end up being too much egg in here, depending on how many eggs are in the. Like, if there's four eggs, you would probably only put three.Stephanie Hansen:Yeah, you can kind of see it, too, when you have the egg, like, the size. All right. The book is the Homemade pie Cookbook. It's 100 pie, tart, and galette recipes for every season. Like I said, it's beautiful. But even if you're, like, not thinking you're a pie person, I really think people would like this book because there's ice cream pies, there is icebox pies. Again, there's a lot of savory. There's tarts, there's little.Stephanie Hansen:There's some cookies in here, some sauces. There's just a lot of different things. When I started to go through the book, I was pleasantly surprised that there's a lot to offer here. There's whoopie pies. Your whoopie pie recipe looked great. Yeah. Everybody loves a good whoopee pie, don't they?Laura Klynstra:Yeah. I thought I might be stretching it a little bit with that one, but I'm like, it's called pie, so it's a pie.Stephanie Hansen:That's right. It's Laura Kleinstra, The Homemade Pie Cookbook. Thanks for being with me today, Laura.Laura Klynstra:Thank you so much for having me.Stephanie Hansen:Yeah, for sure. And when you get your. When you get your next book ready, give me a call anytime. I love talking to you.Laura Klynstra:Okay, great.Stephanie Hansen:Okay. All right. Bye. Bye.Laura Klynstra:Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

On the latest episode of “Dishing with Stephanie's Dish”, I sit down with accomplished book cover designer, art director, and now, celebrated cookbook author, @LauraKlyn The episode is a deliciously detailed look into Laura's new book, “100 Pie, Tart and Galette Recipes for Every Season” and a behind-the-scenes peek into her world of culinary creativity and design.From the moment I flipped through the pages, it was clear Laura's design expertise shines brightly. Laura's background as a cover designer and art director, paired with hands-on experience working on dozens of cookbooks, comes to life in her visually stunning collection. Each photo in the book tells a story——and is surrounded by thoughtful prop styling, from vintage pie servers to antique dishes discovered at local shops.A special treat is Laura's focus on savory pies—think samosa pie or the show-stopping asparagus tart—beautiful options for every season and palate. The attention to technique continues with creative garnishes, like sugared cranberries and candied herbs, adding sparkle to your holiday spreads and beyond.Laura's cookbook recommendations are rock solid—even non-pie bakers will find plenty to love between these pages.Ready to up your pie game? Listen to the full episode for stories, tips, and plenty of seasonal baking inspiration! Enjoy these two recipes from Laura, one savory and one sweet, to get a taste of her book!Lemon Meringue TartMakes 1 10-inch round tartI love this twist on lemon meringue pie in tart form. For me, the proportion of crust to lemon is perfect, and it's even better with Swiss meringue instead of French meringue, which is a traditional pairing with lemon. Swiss meringue is cooked on the stove and doesn't need to go in the oven. It is softer and creamier, adding a beautiful airy sweetness to counter the tart lemon curd. This bright tart comes out looking lovely and tastes even better.Press-In Shortbread Tart DoughMakes 1 10-inch tart crustI've tested a lot of tart crusts over the years, and many of them are so hard, it's difficult to break off a bite with a fork. This buttery and delicious shortbread crust is delicate enough to easily break apart but strong enough to hold the tart together. Using cake flour is key to getting a nice, cookie-like crumb. This dough is not tough enough to roll out. Press the dough directly into the pan for an easy to pull together, delicious tart base.Ingredients¾ cup (169 g) unsalted butter, softened½ teaspoon fine sea salt2 teaspoons vanilla extract⅔ cup (73 g) confectioners' sugar2 cups (230 g) cake flourInstructionsIn the bowl of a stand mixer fitted with the paddle attachment, mix butter, salt, vanilla extract, and confectioners' sugar on medium speed until light and fluffy, about 5 minutes. Add flour and mix just until combined. Press dough directly into a 10-inch tart pan, starting with the sides and finishing with the bottom. Bake the crust according to the tart recipe's instructions.Lemon CurdIngredients8 egg yolkszest of 2 lemons⅔ cup fresh lemon juice1 cup (200g) sugar10 tablespoons (141 g) salted butterSwiss Meringue5 egg whites1¼ cups (250 g) sugar½ teaspoon cream of tartar1 teaspoon vanilla bean pasteInstructionsTo make the crust: Preheat oven to 350ºF. Press tart dough into a 10-inch tart pan. Generously dock with a fork and bake for 25 to 30 minutes or until lightly browned. While still hot, use a tamper or back of a spoon to lightly press down the center of the crust, leaving a ¾-inch edge.To make the lemon curd: Whisk together egg yolks, lemon zest, lemon juice, and sugar in a saucepan. Cook over medium-high heat, stirring constantly, until mixture becomes thick and coats the back of the spoon, about 8 to 10 minutes. Use an instant read thermometer to check the temperature; it should reach 170ºF. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on low. Add butter 1 teaspoon at a time, mixing until fully combined before adding the next teaspoon of butter. Strain through a sieve into a medium bowl. Pour while still warm into the tart shell. Cover with plastic wrap and refrigerate for 2 to 3 hours.To make the Swiss meringue: Whisk together egg whites and sugar in the top pan of a double boiler until completely incorporated (see note below). Cook, whisking continuously, for about 5 to 6 minutes or until mixture reaches 170ºF. Pour into the bowl of a stand mixer fitted with the whisk attachment. Add cream of tartar. Beat on high for about 2 minutes. Add vanilla extract and continue to beat on high until stiff peaks form. Scoop or pipe onto lemon curd. Toast meringue with a kitchen torch or under the oven broiler. Keep a close watch on meringue while toasting to avoid burning. Remove sides of tart pan and serve.Episode Transcript Follows:Stephanie Hansen:Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space and a lot of cookbook authors. And this book came across my desk by Laura Klynstra And right away I was like, pie! Laura, your book, “100 Pie, Tart and Galette Recipes for Every Season” is extremely beautiful. And, and I, it kind of, when I read through the whole book and I read through your bio, I was like, oh, well, she's like in the design field because honestly, this is probably one of the most beautiful books on pie I've ever seen.Laura Klynstra:Oh, thank you. Thank you so much.Stephanie Hansen:It's so incredible, like just the way that the pies are decorated, the color choices that you used for the intros, everything is laid out so it feels easy, accessible. And even like the whole rolling out the pie dough section, there's tons of pictures, the decorating of the lattice work, It's a really well done book. Congratulations.Laura Klynstra:Oh, thank you so much.Stephanie Hansen:What's your background and how did you come to be the pie aficionado?Laura Klynstra:My background is actually cover design. I'm a book cover designer and art director. But I also, during all the time that I've been an art director, I've also worked on a lot of cookbooks. So I gotten to go on a lot of photo shoots, work with food stylists and photographers. And during that whole time I learned, I just kind of sat back and watched and learned all the bits and it took time. I'm a self taught photographer. It took me a long time to really figure out how to capture light correctly. And light is really the key to getting a good photo.Laura Klynstra:So yeah, it was a lot of trial and error, but eventually I figured out a system to get my camera mounted correctly. I shoot manually and get that light, but I also, I consider every photo similar to what the way I look at a cover design. It's not just here's your pie or whatever it is you're shooting. There's a lot of things going on around it. And so it's telling a story. The photograph is telling a story. It's giving you a sense of the time. Especially like the fall ones are a lot of fun to shoot.Laura Klynstra:So many great things to props that you can put in with the photos for the fall shots. And it's just, it's a lot of fun.Stephanie Hansen:Did you amass a large library of props and did you have things already or were you always on the lookout?Laura Klynstra:This is my third book, so I had a lot of props already. I have like all these Storage shelves downstairs have the weirdest things. You know, I go to antique stores and I'm always looking for old boxes and just everything. Pretty much everything that could possibly have anything to do with baking. If I go to an antique store, I'm always like, I need that. Especially pie servers. Old, old silverware.Stephanie Hansen:Yes.Laura Klynstra:I hate, I hate photographing with a shiny silver, you know, piece of silver or a new one that it never, you know, for one thing, you can end up reflecting your camera in that. So these old patina silverware and things like that are just fabulous to have. Like, you just gotta have a ton of those in your.Stephanie Hansen:In your Agreed, agree. Thus my sort of background of stuff from my cookbook styling myself in. Can we talk about pie crust? Do you have, like, what you would say is your definitive pie crust that you mostly use.Laura Klynstra:For sweet pies? There's a recipe in there called a maple pie crust, and that's actually my favorite crust to use. It's very similar to a regular crust, except for a lot of the liquid is made with a pure maple syrup. And when you roll that crust out, that syrup gives it like a pliability that just. It doesn't crack the way sometimes you can get with the regular all butter pie crust. And it's just so easy. And so it's just supple. It's, it's. It's my favorite one.Laura Klynstra:But again, I'd only use it for sweets. Even though you don't really taste the maple, it's like, you know how when you add maple to something, it doesn't have a strong flavor, as strong as what you would expect it to be, but it' if you're beginning. That would be my press recommendation for somebody who's just beginning because it does make a really easy to roll out.Stephanie Hansen:I love this because I use vodka in my pie crust to kind of do the same thing. It gives you that moisture when you're putting the assembly together and the roll, but then it bakes out in the final product, so you get kind of a crispier situation. Maple. I've never thought of that. I wonder, have you ever tried honey? Would it do the same thing?Laura Klynstra:I haven't tried it. I would expect it would. And it would just add a little bit of sweetness. The other thing is buttermilk. You can add a little buttermilk that I don't know if you've ever made pie dough, and then put it in your refrigerator and left it in there for two days and it started to turn kind of like a gray Color, Yes. When you add some acid from the buttermilk keeps it from doing that. I'm not sure. I can't.I don't know what the science is behind that, but a little. A little. I think the vodka might, too. I'm not sure. I.Stephanie Hansen:That's a great.Laura Klynstra:Yeah.Stephanie Hansen:I know what you're talking about, and I'm trying to think if I've noticed it with or without vodka. And I can't say. Truthfully, I have, but, like, a lot of times for Christmas or Thanksgiving or any of the. The special holidays, you're making your crust in advance because you've got so much to do, so. So that's a really great tip. I love it.Laura Klynstra:Yep. Yep. And you can also freeze pie dough. So you can make. If you're having Thanksgiving and you're. You're. You can do it a week ahead, just wrap each one individually and then put it inside a freezer as a black bag and then throw it in the freezer. And that way you're just.You've got something that's totally done, even a week in advance.Stephanie Hansen:One thing that I really liked about this book, too, was you took pie into not just sweet places, but also savory. So there's a lot of galette and, like, savory forward dishes, like a potato bacon, gruyere galette. You've got quiche. Do you eat a lot of savory pies? Because that's actually kind of one of my favorite ways to do it. This samosa pie looks amazing.Laura Klynstra:The samosa pie is so popular at my house. So popular. We love that one. So, yeah, we do eat that one quite a bit. The quiches, we do a lot. Some of the other ones, not as often, but, like, the. The asparagus one is kind of just more of something that I would bring to a party.Stephanie Hansen:Yeah. Spring or Easter.Yeah. You know, like, that first time when you. Asparagus is one of the first things that comes out. And in this. In the spring. And so you're just, like, dying to get something fresh. We talked. before I started the podcast that. She's in Michigan, I'm in Minnesota. And literally, like, when you see anything green at the store. And we always jump the gun. Right. Because.Get produce from the coast before we get our own, but there's nothing better than, like, your own homemade asparagus.Laura Klynstra:Yes. And the rhubarb is the other thing that comes up the soonest. And again, I love rhubarb. It's.Stephanie Hansen:So do I think that's My next book, actually.Laura Klynstra:The whole rhubarb book.Stephanie Hansen:Yes, because I just. I'm obsessed with it, and I have, like, 60 recipes, so I'm like, you know, I'm. I'm about way there.Laura Klynstra:What kinds of recipes are they? Like cakes and.Stephanie Hansen:Yeah. Yes. Like bars and cakes and pies and custards, but also chutneys and pork dishes and breads, cookies.Laura Klynstra:That's a fabulous idea. I'm on board with that one.Stephanie Hansen:I think I might have to, like, submit that as my next proposal. We'll see. Another thing that happened this year about pies, I guess it was maybe last year, but it created quite a kerfuffle, and you address it in this book, is the loss of the chocolate wafer cookie. The company that makes the chocolate wafer cookie, I believe it was Nabisco, stopped making that chocolate wafer cookie. And it was the base for a lot of people's, like, mud pies or chocolate pie crust or the press in crusts or the cookie crusts. And people were really freaked out, and people were, you know, we need a recipe to make this cookie. So in here, you have your own chocolate cookie recipe.Laura Klynstra:Yeah. Yep. It's got the black cocoa in it. Like, it's actually like an Oreo, but without the. And if you do end up using Oreos, do take out that middle part. I always scrape out the. If you don't, you're gonna end up with kind of like a too much butter and it's not gonna work. But, yeah, you can make your own so that you're not adding all these preservatives and yucky things into your pies, but sometimes people don't have time.I mean, I totally understand that you can't always.Stephanie Hansen:And I guess maybe depending on your audience too, like, if you're making something for a kid's birthday party, maybe that will be fine. Not that we feed our kids less delicious things than we feed ourselves, but come on, we kind of do times. I do love to. There's a lot of detail in this book about garnishes and sauces. And the white chocolate cranberry tart is just a beautiful photograph, but it also has these sugared cranberries. Tell me about those. And. And obviously, putting them on a tart is delightful, but what else could we do with those? Because those were just gorgeous.Laura Klynstra:I've used them on cakes. And just even, like, even if you're doing a spread, like a holiday spread, they look beautiful in a little bowl. And that same method, the method to make Those is you create a simple syrup and then you dunk the cranberries in the simple syrup and then you let it dry and they become really sticky. And then you roll them in sugar so they look really beautiful. But you can do that same process with mint leaves, rose petals, rosemary. And it's just a beautiful garnish, especially in the winter, because it has that sparkle to it. It just makes it look more special than if you were just going to, you know, lay a sprig of rosemary next to something.Stephanie Hansen:When you started making pies, do you remember how old you were? And what is it about pies that captured your imagination?Laura Klynstra:Well, I really like the handmade nature of it. The fact that, I mean, before I made pies, I was a cookie baker. Cookies were my. Because that's the easiest thing when you're a little. When you're a kid. And I baked since I was basically able to. My mom was a wedding cake baker, so we had all the supplies and all.Stephanie Hansen:Wow.Laura Klynstra:All the inspiration was there, but I didn't start making. And my mom, she always, she loved pie too, but she always used the pie crust from the box, which I kind of hate, but same, same. She just didn't like rolling out dough. So she just, she just used the, the rolled. The rolled up version. But you can buy better versions than the red box. There are.Stephanie Hansen:Joe's is surprisingly good.Laura Klynstra:I think that, yeah, Whole Foods has one too. That's butter instead of like the other weird oils that are in the. The other one. But I think maybe all of my love of like rolling out cookies and then you kind of turn that into rolling out dough. I learned it was a learning curve. I don't think that we just all naturally can know how to make a pie crust and how to roll it out. And you have to practice a little bit. But the lovely part of, of a pie versus a cake or a cookie is that there's just more of your hands involved.Laura Klynstra:And because I make so many things electronically and digitally, because I'm a book cover designer. So to have to be able to make something physically with your hands is both relaxing and satisfying. And I think it makes like a more special finished product. It makes a great gift or something to share with people, to bring to the office or a party or a potluck, and it just feels like it. A pie has a slightly more personal touch to it than maybe a cookie does or a bar. Even though I love cooking bars, don't get me wrong.Stephanie Hansen:Yes. Tell me about your other books.Laura Klynstra:So this is The Homemade Pie Cookbook is the first book I've written by myself. My book just before this one was called “Gather & Graze” and I wrote with my former colleague who is also an art director. She, she does the, she works at HarperCollins. Sure. Mumtaz Mustafa @spiceandsugartable and I have it right here. This is “Gather & Graze” Stephanie Hansen:That's beautiful.Laura Klynstra:So this is more of like a party table spread book. So Mumtaz is brilliant with savory food and I'm more, more of a baker. She's from Pakistan, so she's got this really broad sense of spice and she's just brilliant with the savory. So we split this book up by anything that was baked in the oven I've made and then pretty much anything that was cooked on stove she made. And it's divided by country. So it's a really fun international style party book.Stephanie Hansen:I love that. I'm glad you brought it to my attention. I'll for sure put that in the notes.Laura Klynstra:Yeah, it's a, it's a, it's quite fat. It's, it's a, it's, it's, there's over like 170 recipes in it. It's not a, not a lightweight book. And then the book before that I wrote with my mother. Oh, look at that cute “Christmas Baking”. And this one is it, it does well every, every holiday season. And it's kind of, it's been out for I think five years. And so it's kind of a perennial, hopefully at this point.Laura Klynstra:And it's just, you know, all my favorite. But Christmas baked goods. There's a, there's a breakfast chapter in there for Christmas morning.Stephanie Hansen:Holiday high points. What's next?Laura Klynstra:I got my way. And who knows if I will. I would like to do a fall baking book.Stephanie Hansen:What would that look like? I'm thinking apple. You have quite a, like pumpkin chapter in here.Laura Klynstra:Yeah. Yep. They would have all of those, those, those cozy. It would just be all the cozy, cozy recipes. And I just love the styling of fall too. Fall is one of my favorite seasons. So. Yeah, that would be, that would be super fun.Laura Klynstra:But I also have another idea for, called like, I want to call it Paradise Baking or Baking paradise, which would be all tropical recipes.Stephanie Hansen:That's a great idea. And that's not something we've seen before.Laura Klynstra:I don't, I haven't seen it. No. I have a second home in Guatemala so I could do a lot of the photography there, which would be fun. Yeah. The first few recipes in the Homemade Pie Cookbook were Shot in Guatemala. The line Mango and the hummingbird pie. So I got all of those props while I was down there.Stephanie Hansen:Yeah. In the. And beautiful colors. You also dedicate, like a whole spread to apples for pie. And we just talked about this on our TV show that I'm on. And Honeycrisp is obviously an apple I use a lot because it's Minnesota. Granny Smith is an apple that I think works really well for pies. Do you mix your types of apples? Apples when you're making apple pie?Laura Klynstra:Sometimes I do. The Pink lady is actually one of my favorite ones now that I've been, you know, baking so many apple pies. It's got, like, a tartness to it. But yeah, there you can mix them for sure. Just don't ever use them. Macintosh.Stephanie Hansen:Yeah. Or like the Red Delicious, which is now. Oh, yeah, that's the worst selling apple.Laura Klynstra:They aren't very delicious.Stephanie Hansen:They're not. And it's kind of funny that, like, that was like our lunchbox apple for basically our whole lives. Like, why did we have to eat such terrible apples? I'm so glad they've gotten better.Laura Klynstra:Yes. There's some. I mean, pretty much every variety is better.Stephanie Hansen:Yes, Pretty much. When you make a galette or a tart, let's just say savory, do you adjust that dough at all or do you use your same basic pie dough?Laura Klynstra:I use the same. Well, the. The tart is a totally different dough, but the galette is the same pie dough as the regular pies.Stephanie Hansen:And just.Laura Klynstra:You could use them. Yeah, you could use the maple pie. You could make the maple crust for a galette as well. If you. If it's a sweet, I wouldn't put it on a savory.Stephanie Hansen:When would you ever make, like. I love the idea of slab pies because I think they're kind of cool looking, but they seem like they're just not great. Like, I don't know who's gonna get the middle piece. And then it's just always, like, so messy and kind of falls apart. I love the idea of like, everyone getting a little bit of crust on the edge and then having their perfect little triangle. Do you serve slab pies a lot? And am I missing the boat here?Laura Klynstra:Oh, not a lot, but I would bring them to more of like a potluck or something. The same thing that I would bring bars to. Although you. You really can't pick it up and eat it.Stephanie Hansen:Yeah.Laura Klynstra:Because it's going to be kind of a more gooey center than A. Than a. And then a bar. But it's just. It's. You get a little bit more. It's going to go farther than a. Than a pie.Laura Klynstra:So if you just want to bring one thing and it needs to cover more people, I would bring a slab pie for that. Like a. Like a potluck summer potluck.Stephanie Hansen:People always ask me what my favorite recipe is in my book, and I always have the dumbest answers. So if I ask you what's your favorite recipe in your book, do you, like, have a answer that you're set on?Laura Klynstra:Well, the lemon meringue tart on the COVID is one of my favorite recipes in the book, and I've never been a big lemon meringue pie person, and I don't know why. It's. This is a. Has a Swiss meringue, and it's a little bit different than the lemon meringue pies that, you know, we all grew up eating. And I also feel like lemon meringue pie has too much lemon to, like, the crust is too little to the lemon. Like, the ratio.Stephanie Hansen:The big, like, meringue.Laura Klynstra:Yeah. Yeah. So this, I feel like, is the perfect ratio of meringue to lemon to crust. It's got a thick shortbread crust on it. So it's. It's actually kind of reminiscent of those lemon bars. And you're from the Midwest, so you probably had those lemon bars that everybody likes to crust. Yep.Laura Klynstra:It's. It's kind of like an elevated version of one of those lemon bars.Stephanie Hansen:Okay. I'm going to have to try it, because I always make something with lemon for Easter. It's sort of just something I do for the big Easter brunch. So maybe I'll use this as my recipe this year.Laura Klynstra:Yeah.Stephanie Hansen:How long does it take you to work on a book?Laura Klynstra:Well, I mean, it's hard to give a full, like, because there's a lot of time thinking about it and planning. Like, my first step to doing a book is to. Is writing the table of contents.Laura Klynstra:Is that what you do, too?Stephanie Hansen:Yes.Laura Klynstra:Yeah, I do it.Stephanie Hansen:So spreadsheet of all the recipes I think I want, then I sort of, like, try to organize them in some way, and then I start, like, thinking about the narrative and where I'm going to.Laura Klynstra:Right.Stephanie Hansen:I'm going to start.Laura Klynstra:Right. And so there's, like, this long, like, thinking period that you're not. It's just. I don't know. So it's. It's hard to put a time on how long it takes, but Once the. Once everything is set and I've gotten a few shots done and a few recipes tested, I can. I can do a book in a year and a half or a year if I'm really focused on it.Laura Klynstra:But I'm also doing all the photography and the design. So it's. It's a pretty intense process.Stephanie Hansen:Yeah. Because I just submit my photographs and my word docs and, you know, the designer makes it look pretty, and, gosh, you have to do the whole thing. That is harder.Laura Klynstra:And I don't have to, but, you know, you've done this much, and I am a designer. It's kind of hard to hand the design off somebody else when you're. That's like what I do. So.Stephanie Hansen:Yeah, of course, when you think about other books that. Cookbooks that you love, whether from a design feature or from just like that, you go back to them and use them a lot. Give me, like, a couple of your favorites.Laura Klynstra:The Martha Stewart's Baking Handbook. I don't know if you have that. It's got an orange spine. It's kind of like a go to, like, oh, I want to make banana bread. It's just so reliable. So that one is always in my kitchen. I also really like the Bake From Scratch series. Have you seen those? Big.Laura Klynstra:They're really huge. I think they're. They're not written all by the same person. I think there's an editor that collects recipes. It's based on the magazine, I believe. But the thing I love about those is there's so many recipes in those books. They're just loaded with recipes, and then you can just kind of page through and get all kinds of inspiration and ideas. So I love those.Laura Klynstra:I'm a big fan of Erin Jean McDowell, who is also a pie person. I like watching her on, like, her videos and stuff.Stephanie Hansen:Do you watch a lot of people, like, on YouTube?Laura Klynstra:Not a lot, no. I mean, mostly on Instagram. I'm. I'm watching, you know, the quicker reels that come through. And, yeah, one of the. One of the things that made me so inspired to want to do the fall thing is, is when you. When the fall baking stuff starts coming out on Instagram and all these beautiful baked goods and this. This wonderful mood of cozy comes through, it's like, people are.Laura Klynstra:Creators are just amazing at how they. They put this mood out there, and I just. I love it.Stephanie Hansen:Yeah, it's pretty. Pretty delightful. I was just gonna think of another question I had for you, but it totally just fell out of my brain right As I thought about it, do you, have you ever had the chance to meet like any other bakers in any of your cookbook travels?Laura Klynstra:Specifically bakers. It seems like most of the books I've worked on have been more chef related. Like cooks like Melissa Clark. I worked on some of her cookbooks. I did the photography for Bri McCoy. She. I don't know if you've seen her book. It's called the Cook's Book.Laura Klynstra:Yep, I did her photography for that book, so I've that kind of stuff, but I haven't done any specifically for bakers.Stephanie Hansen:So if in your, in your work life, do you like, like when someone gives you a recipe and you're like the person that photographs it and does the final like, is that an appealing piece of work for you?Laura Klynstra:Oh yeah. I love to do that too. Yeah. Yeah. Actually got a couple of them in the works right now that are coming down the pipeline.Stephanie Hansen:There's a lot of creators that do that and I didn't realize that, but that they, they maybe have a favorite recipe or they have recipes but they don't have the time or they don't want to be the one who puts it together for the book. So they hire all that out. Do you get any jobs like that that are one offs or do you mostly just do like a whole project?Laura Klynstra:Mostly a whole project.Stephanie Hansen:Yeah. It's, it's interesting. There's a lot of people out there that will cook your stuff if you find the right person. And I didn't realize that that was such a robust business, but apparently it is. Do you keep like a food blog yourself or is it mostly just the book?Laura Klynstra:Mostly I'm mostly in the book. But we have, I have. My friend who wrote Gathering Grace with me have a. We. We have an Instagram that's called Spice and Sugar. Oh, she's the spice and sugar table. Because spicy sugar was taken and she's the spice and I'm the sugar. Of course that's sweet.Stephanie Hansen:And you guys share it. So you just post when you're inspired?Laura Klynstra:Yeah, yeah. And we don't. We, we haven't posted.Stephanie Hansen:Yeah. Sometimes like what sounds good and feels good just falls away, right? It's no reason or rhyme. Just all of a sudden you're like not as interested in that anymore.Laura Klynstra:Well, I think we're, and we're so, both of us are so focused in the book world and our career. Careers are very busy. So it's like I feel, I feel like to really maintain one of those robust social media sites you have to be pretty much focused on it.Stephanie Hansen:Yeah. Some people post, like, on Facebook, like, 12 times a day. I don't know. They manage it all. But do you watch any baking shows? Like, are you a great British Bake off aficionado or.Laura Klynstra:I don't. I watch almost no tv.Stephanie Hansen:Okay, So I love that. And you have chickens too, right?Laura Klynstra:And I have chickens and duck.Stephanie Hansen:Okay. And do you eat the duck eggs and the chicken eggs?Laura Klynstra:Obviously, yeah. Usually the duck eggs I use in baking. I don't. You know, it has a slightly different flavor, and if you're not used to it, it's kind of like. It feels a little weird. But they're. They're actually have a higher fat content in a duck egg, and they're really great for baking, especially for cakes and.Stephanie Hansen:Oh, I love that. I don't think I ever thought about duck eggs in context of baking. That's so neat.Laura Klynstra:They're a little larger, so you might. Sometimes you have to be a little, like, careful because.Stephanie Hansen:Yeah.Laura Klynstra:You know, they might end up being too much egg in here, depending on how many eggs are in the. Like, if there's four eggs, you would probably only put three.Stephanie Hansen:Yeah, you can kind of see it, too, when you have the egg, like, the size. All right. The book is the Homemade pie Cookbook. It's 100 pie, tart, and galette recipes for every season. Like I said, it's beautiful. But even if you're, like, not thinking you're a pie person, I really think people would like this book because there's ice cream pies, there is icebox pies. Again, there's a lot of savory. There's tarts, there's little.Stephanie Hansen:There's some cookies in here, some sauces. There's just a lot of different things. When I started to go through the book, I was pleasantly surprised that there's a lot to offer here. There's whoopie pies. Your whoopie pie recipe looked great. Yeah. Everybody loves a good whoopee pie, don't they?Laura Klynstra:Yeah. I thought I might be stretching it a little bit with that one, but I'm like, it's called pie, so it's a pie.Stephanie Hansen:That's right. It's Laura Kleinstra, The Homemade Pie Cookbook. Thanks for being with me today, Laura.Laura Klynstra:Thank you so much for having me.Stephanie Hansen:Yeah, for sure. And when you get your. When you get your next book ready, give me a call anytime. I love talking to you.Laura Klynstra:Okay, great.Stephanie Hansen:Okay. All right. Bye. Bye.Laura Klynstra:Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

In 1994, Apple began offering licenses to produce Macintosh clone computers. The move came nearly 10 years late. Windows already had 80% market share then, leaving Apple with just about 7%. Apple had hoped to sign a big company. Instead they got a small startup called Power Computing. But as Power quickly exploded from 0 to $130 million to nearly $400 million in annual revenue...Apple started to get second thoughts. In today's video, the explosive rise and collapse of the Mac Clone king.

In 1994, Apple began offering licenses to produce Macintosh clone computers. The move came nearly 10 years late. Windows already had 80% market share then, leaving Apple with just about 7%. Apple had hoped to sign a big company. Instead they got a small startup called Power Computing. But as Power quickly exploded from 0 to $130 million to nearly $400 million in annual revenue...Apple started to get second thoughts. In today's video, the explosive rise and collapse of the Mac Clone king.

Worum geht's? Ende der 1980er-Jahre erscheint ein Spiel, das kaum in eine Schublade oder ein Genre passt und doch einen immensen Erfolg hat: Sid Meier's Pirates! (1987). Eine wilde Mischung aus Strategie, Action, Rollenspiel und Geschichtensimulation, und bis heute eines der prägendsten Beispiele für „emergentes Gameplay“. Als Freibeuter segelt man durch die Karibik, kapert Schiffe, handelt mit Waren, sucht nach Schätzen, umwirbt Gouverneurstöchter – und schreibt seine eigene Piratengeschichte. Gunnar und Christian sprechen in dieser Folge über den Reiz dieses Freibeuterlebens, über das clevere Design, das Freiheit mit klarer Struktur verbindet, über die historische Faszination des 17. Jahrhunderts und die Entstehungsgeschichte des Spiels. Infos zum Spiel: Thema: Sid Meier's Pirates! Erscheinungstermin: Juli 1987 Plattform: Commodore 64, Apple II, Atari ST, Amiga, MS-DOS, NES, Macintosh, später diverse Neuauflagen Entwickler: MicroProse Publisher: MicroProse Genre: Action-Adventure / Strategie / Simulation Designer: Sid Meier, Arnold Hendrick Musik: Ken Lagace (C64), Jeff Briggs (Amiga, spätere Versionen) Produktions-Credits: Sprecher, Redaktion: Christian Schmidt, Gunnar Lott Als Piraten-Expertin kommt zu Wort: die Historikerin Dr. Tanja Zakrzewski Audioproduktion: Fabian Langer, Johannes DuBois, Christian Schmidt Titelgrafik: Paul Schmidt Intro & Outro: Nino Kerl (Ansage); Chris Hülsbeck (Musik) Die Soundunterlegungen zu Beginn dieser Episode stammen aus dem Remake "Sid Meier's Pirates" von 2004.

What happens when a world-class chef learns that success doesn't taste like he imagined?David Chang—the culinary force behind Momofuku and author of Eat a Peach—joins Guy Kawasaki to talk about ambition, burnout, scaling the unscalable, and learning to trade Michelin stars for family time. From plumbing disasters to poetic revelations, Chang opens up about the messy, beautiful art of creating something worth tasting.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of For Mac Eyes Only: Mike offers a peek into troubleshooting while digging into Safari privacy settings and how sometimes if you take those settings too far, you can actually harm your online experience. Mike and Darren examine online Fingerprinting and what it means for your privacy. Mike shares listener feedback on episode 457 from Ivan and Lisa, plus a unique Apple-themed art piece created by listener Bryan. Mike wraps up the episode with his Essential App pick: Caffeine.

Dr. Tom Frieden has spent his career on the front lines of public health, leading the fight against smoking, tuberculosis, influenza, and more as NYC Health Commissioner and CDC Director. In this episode of Remarkable People, Guy Kawasaki explores Frieden's powerful philosophy for better living, drawn from his book The Formula for Better Health. Together, they discuss the six keys to healthier communities, the importance of trust in science, and why small lifestyle choices can save millions of lives.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Mark Zuckerberg, Elon Musk, Jeff Bezos, Tim Cook… Ces hommes ultrapuissants, qui contrôlent nos réseaux sociaux et nos objets connectés du quotidien, étaient encore perçus il y a peu comme des patrons progressistes. Mais ils ont tous ont retourné leur veste de façon spectaculaire et soutiennent désormais plus ou moins directement le pouvoir trumpiste, par opportunisme mais aussi par conviction idéologique.Dans ce hors-série du podcast « L'Heure du Monde » enregistré en public lors du Festival du "Monde", Raphaëlle Bacqué, Damien Leloup et Alexandre Piquard, tous trois journalistes au Monde, ont enquêté sur ces nouveaux oligarques américains. Ils analysent leurs parcours, leur idéologie et leur pouvoir dans la société américaine et au-delà.Ce deuxième épisode s'intéresse au divorce entre les patrons de la tech et les démocrates, pourtant alliés à leurs débuts. En effet, les patrons de la Silicon Valley ont peu à peu pris leurs distances avec le progressisme qui les animait.Une série de Garance Muñoz et Adélaïde Tenaglia. Réalisation : Quentin Tenaud. Présentation et rédaction en chef : Jean-Guillaume Santi. Dans cet épisode : extrait d'une publicité pour le premier Macintosh, en 1984 ; d'une conversation entre Mark Zuckerberg, le patron de Facebook, et le sénateur démocrate Richard Blumenthal, le 18 novembre 2020 ; extrait d'une prise de parole d'Elon Musk, le patron de Tesla, à un meeting de Donald Trump, le 20 octobre 2024. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Before you can lead others, you have to know what leads you.In this episode of Remarkable People, Guy Kawasaki talks with Robert Glazer — bestselling author of The Compass Within — about the hidden forces that shape our choices, define our values, and ultimately determine our direction in life.Robert reveals how to uncover your “magnetic north,” align your work with your personal truth, and recognize when you've drifted off course. Their conversation explores the power of integrity, the origins of leadership, and the lifelong practice of staying true to yourself.---Guy Kawasaki is on a mission to make you remarkable. His Remarkable People podcast features interviews with remarkable people such as Jane Goodall, Marc Benioff, Woz, Kristi Yamaguchi, and Bob Cialdini. Every episode will make you more remarkable.With his decades of experience in Silicon Valley as a Venture Capitalist and advisor to the top entrepreneurs in the world, Guy's questions come from a place of curiosity and passion for technology, start-ups, entrepreneurship, and marketing. If you love society and culture, documentaries, and business podcasts, take a second to follow Remarkable People.Listeners of the Remarkable People podcast will learn from some of the most successful people in the world with practical tips and inspiring stories that will help you be more remarkable.Episodes of Remarkable People organized by topic: https://bit.ly/rptopologyListen to Remarkable People here: **https://podcasts.apple.com/us/podcast/guy-kawasakis-remarkable-people/id1483081827**Like this show? Please leave us a review -- even one sentence helps! Consider including your Twitter handle so we can thank you personally!Thank you for your support; it helps the show!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Aunties on Air: "Leaning into Learning": Gaining Knowledge & Connecting to Our Ancestors The “Leaning into Learning” series starts today! Whether you are in elementary school, college, in another place of learning, or love to learn new things- this series is for you! We are joining you with three fun-filled episodes that celebrate the amazing contributions of Wabanaki people. Today, we welcome Dwayne Tomah! In Wabanaki communities, Dwayne needs no introduction, but we want to be sure ALL our listeners know how amazing and giving our guest is. Dwayne is committed to sharing Wabanaki culture, language, and the values of our Ancestors. We will discover and learn with Dwayne while he shares the lessons embedded in Wabanaki languages that serve and heal all people.Wabanaki Words Used:Apc-oc (again in the future, parting, good-bye, farewell) https://pmportal.org/dictionary/apc-oc Topics Discussed:Dwayne Tomah - https://www.kennedy-center.org/artists/t/to-tz/dwayne-tomah/Colby College - https://www.colby.edu/Lunder Institute - https://museum.colby.edu/lunder-instituteUniversity of Maine Machias - https://machias.edu/Taproot Foundation - https://taprootfoundation.org/Powdered eggs - https://en.wikipedia.org/wiki/Powdered_eggsRoger Paul - https://umaine.edu/nativeamericanprograms/people/rogerpaul/Houlton, Maine - https://en.wikipedia.org/wiki/Houlton,_MaineJesse Walter Fewkes - https://en.wikipedia.org/wiki/Jesse_Walter_FewkesCalis, Maine - https://en.wikipedia.org/wiki/Calais,_MaineJohnson vs. Macintosh - https://en.wikipedia.org/wiki/Johnson_v._McIntoshWax Cylinder - https://en.wikipedia.org/wiki/Phonograph_cylinderJeremy Dutcher - https://jeremydutcher.com/Kingsclear First Nation - https://www.kingsclear.ca/Percy Sacobie - https://www.instagram.com/percysacobie/ Wabanaki Tribal Nations:Houlton Band of Maliseet  Houlton Band of Maliseet Indians | Littleton, ME (maliseets.net)Mi'kmaq Mi'kmaq Nation | Presque Isle, ME (micmac-nsn.gov)Passamaquoddy Tribe Indian Township  Passamaquoddy Tribe @ Indian Township | Peskotomuhkati MotahkomikukPassamaquoddy Tribe Sipayik  Sipayik Tribal Government – Sipayik (wabanaki.com)Penobscot Nation  Penobscot Nation | Departments & Info | Indian Island, Maine Special Thanks/Woliwon: Guests: Dwayne TomahProducer: Gavin AllenPodcast Team: Becky Soctomah Bailey, Macy Flanders

On this episode of For Mac Eyes Only: Darren shares his thoughts on macOS Tahoe 26, including both new and improved apps, interface changes, and little surprise and delight elements Liquid Glass brings to Tahoe. Mike moves on to discuss his issues with macOS Tahoe's Liquid Glass interface as well as potential fixes including helping apps escape "icon jail", ways to mitigate the Liquid Glass effects, or even how to selectively eliminate Liquid Glass entirely. Mike closes out the episode with his Essential App pick: SolidGlass

What if the secret to organizational success isn't another management fad but a return to the basics of how work actually gets done? Don Kieffer, senior lecturer at MIT Sloan and former Harley-Davidson executive, joins me on Remarkable People to unpack the five principles of Dynamic Work Design. With stories ranging from factory floors to biotech startups, Don reveals why firefighting cultures stall progress and how small, focused experiments can unleash innovation. His new book, There's Got to Be a Better Way, challenges leaders to slow down, connect the human chain, and discover practical ways to build stronger organizations.---Guy Kawasaki is on a mission to make you remarkable. His Remarkable People podcast features interviews with remarkable people such as Jane Goodall, Marc Benioff, Woz, Kristi Yamaguchi, and Bob Cialdini. Every episode will make you more remarkable.With his decades of experience in Silicon Valley as a Venture Capitalist and advisor to the top entrepreneurs in the world, Guy's questions come from a place of curiosity and passion for technology, start-ups, entrepreneurship, and marketing. If you love society and culture, documentaries, and business podcasts, take a second to follow Remarkable People.Listeners of the Remarkable People podcast will learn from some of the most successful people in the world with practical tips and inspiring stories that will help you be more remarkable.Episodes of Remarkable People organized by topic: https://bit.ly/rptopologyListen to Remarkable People here: **https://podcasts.apple.com/us/podcast/guy-kawasakis-remarkable-people/id1483081827**Like this show? Please leave us a review -- even one sentence helps! Consider including your Twitter handle so we can thank you personally!Thank you for your support; it helps the show!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

⏱️ LÍNEA DE TIEMPO / TIMELINE: 0:00 Introducción y bienvenida 5:00 El lanzamiento del Macintosh en 1985: Una revolución tecnológica 15:00 La evolución de las computadoras Apple a través de los años 25:00 La transición de Intel a Apple Silicon: Un cambio histórico 35:00 Apple M1, M2 y M3: Potencia y eficiencia redefinidas 50:00 Debate tecnológico: ¿Quién lidera la innovación en 2025? 1:05:00 Apple e Inteligencia Artificial: El papel de los procesadores 1:15:00 Optimización y rendimiento del ecosistema Apple 1:25:00 Conclusiones y reflexiones finales --- En este apasionante episodio, viajamos desde la revolución tecnológica que supuso el lanzamiento del Macintosh en 1985 hasta la llegada del actual Apple Silicon, un salto histórico en potencia y eficiencia que ha redefinido el ecosistema de Apple. En nuestro grupo de Telegram, se desató un intenso debate: ¿Quién está realmente liderando la innovación tecnológica en 2025, especialmente en inteligencia artificial? Aunque Apple no recibe tanta relevancia mediática en este campo, sus procesadores Apple Silicon están marcando un antes y un después en rendimiento y optimización. Únete a esta conversación y descubre cómo Apple ha pasado de cambiar la informática personal a empujar los límites de la IA y el diseño de hardware, y por qué deberías prestar más atención a todo su ecosistema. #Apple #Macintosh #AppleSilicon #IA #InteligenciaArtificial #Tecnología #Innovación #Mac #HistoriaApple #Apple2025 #AppleM1 #AppleM2 #AppleM3 #ProcesadoresApple #EcosistemaApple #DebateTecnológico #PodcastTecnología #AppleLianos #SteveJobs #ComputadorasApple #AppleIA PATROCINADO POR SEOXAN Optimización SEO profesional para tu negocio https://seoxan.es https://uptime.urtix.es PARTICIPA EN DIRECTO Deja tu opinión en los comentarios, haz preguntas y sé parte de la charla más importante sobre el futuro del ecosistema Apple. ¡Tu voz cuenta! ¿TE GUSTÓ EL EPISODIO? ✨ Dale LIKE SUSCRÍBETE y activa la campanita para no perderte nada COMENTA COMPARTE con tus amigos applelianos SÍGUENOS EN TODAS NUESTRAS PLATAFORMAS: YouTube: Applelianos Podcast Telegram: https://t.me/+Jm8IE4n3xtI2Zjdk X (Twitter): @ApplelianosPod Facebook: facebook.com/applelianos Apple Podcasts: Applelianos Podcast

Jane Goodall transformed how we see the natural world and our place in it. In this tribute episode, Guy Kawasaki revisits their past conversations filled with humor, courage, and wisdom. Jane reflects on her early journey to Africa, the groundbreaking discoveries with chimpanzees, and her tireless advocacy for conservation and youth through Roots & Shoots. Thank you Jane for making this world a better place. ---Guy Kawasaki is on a mission to make you remarkable. His Remarkable People podcast features interviews with remarkable people such as Jane Goodall, Marc Benioff, Woz, Kristi Yamaguchi, and Bob Cialdini. Every episode will make you more remarkable.With his decades of experience in Silicon Valley as a Venture Capitalist and advisor to the top entrepreneurs in the world, Guy's questions come from a place of curiosity and passion for technology, start-ups, entrepreneurship, and marketing. If you love society and culture, documentaries, and business podcasts, take a second to follow Remarkable People.Listeners of the Remarkable People podcast will learn from some of the most successful people in the world with practical tips and inspiring stories that will help you be more remarkable.Episodes of Remarkable People organized by topic: https://bit.ly/rptopologyListen to Remarkable People here: **https://podcasts.apple.com/us/podcast/guy-kawasakis-remarkable-people/id1483081827**Like this show? Please leave us a review -- even one sentence helps! Consider including your Twitter handle so we can thank you personally!Thank you for your support; it helps the show!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What happens when a former CIA operative turns bestselling novelist? Barry Eisler has the answer. In this episode of Remarkable People, Guy Kawasaki explores Barry's transformation from covert missions to crafting thrillers that keep readers up all night. From his early days in intelligence to his sharp-eyed commentary on government overreach, Barry shares how truth and fiction often blur. His newest book, The System, is a riveting example of how storytelling can illuminate the darker corners of power. This conversation will challenge how you see politics, justice, and the art of suspense.---Guy Kawasaki is on a mission to make you remarkable. His Remarkable People podcast features interviews with remarkable people such as Jane Goodall, Marc Benioff, Woz, Kristi Yamaguchi, and Bob Cialdini. Every episode will make you more remarkable.With his decades of experience in Silicon Valley as a Venture Capitalist and advisor to the top entrepreneurs in the world, Guy's questions come from a place of curiosity and passion for technology, start-ups, entrepreneurship, and marketing. If you love society and culture, documentaries, and business podcasts, take a second to follow Remarkable People.Listeners of the Remarkable People podcast will learn from some of the most successful people in the world with practical tips and inspiring stories that will help you be more remarkable.Episodes of Remarkable People organized by topic: https://bit.ly/rptopologyListen to Remarkable People here: **https://podcasts.apple.com/us/podcast/guy-kawasakis-remarkable-people/id1483081827**Like this show? Please leave us a review -- even one sentence helps! Consider including your Twitter handle so we can thank you personally!Thank you for your support; it helps the show!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What does it take to truly reinvent yourself? Ilana Golan knows. From breaking barriers in her career to building new paths where none existed, Ilana's story is proof that reinvention isn't just possible—it's necessary. In this episode of Remarkable People, she shares how to pivot with purpose, embrace uncertainty, and turn setbacks into opportunities. Her journey offers powerful lessons in resilience, adaptability, and courage for anyone ready to make a change.---Guy Kawasaki is on a mission to make you remarkable. His Remarkable People podcast features interviews with remarkable people such as Jane Goodall, Marc Benioff, Woz, Kristi Yamaguchi, and Bob Cialdini. Every episode will make you more remarkable.With his decades of experience in Silicon Valley as a Venture Capitalist and advisor to the top entrepreneurs in the world, Guy's questions come from a place of curiosity and passion for technology, start-ups, entrepreneurship, and marketing. If you love society and culture, documentaries, and business podcasts, take a second to follow Remarkable People.Listeners of the Remarkable People podcast will learn from some of the most successful people in the world with practical tips and inspiring stories that will help you be more remarkable.Episodes of Remarkable People organized by topic: https://bit.ly/rptopologyListen to Remarkable People here: **https://podcasts.apple.com/us/podcast/guy-kawasakis-remarkable-people/id1483081827**Like this show? Please leave us a review -- even one sentence helps! Consider including your Twitter handle so we can thank you personally!Thank you for your support; it helps the show!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Original text by Konstantin Othmer and Bruce Leak for Apple's develop! magazine, May 1992 and June 1994. “These problems are supposed to be tough. If you don't get a high score, at least you'll learn interesting Macintosh trivia.” More about Bruce Leak's time on the original QuickTime team. Gary Davidian PRAM stories from his CHM oral history (video, transcript). See also: Debugging Macintosh Software with Macsbug by Konstantin Othmer and Jim Straus.

What does it take to build a brand that dominates the mind—and outlasts the competition? Positioning strategist Laura Ries has the answer.As the president of Ries & Ries and co-author of the classic 22 Immutable Laws of Branding, Laura has advised Fortune 500 companies around the world. In this conversation, she shares how growing up with her father, branding legend Al Ries, shaped her career, and how her new book The Strategic Enemy reveals why every great brand needs a rival.From Volvo and Tesla to Liquid Death and Dude Wipes, Laura dissects the successes and failures that prove one truth: brands don't win by being better, they win by being different.---Guy Kawasaki is on a mission to make you remarkable. His Remarkable People podcast features interviews with remarkable people such as Jane Goodall, Marc Benioff, Woz, Kristi Yamaguchi, and Bob Cialdini. Every episode will make you more remarkable.With his decades of experience in Silicon Valley as a Venture Capitalist and advisor to the top entrepreneurs in the world, Guy's questions come from a place of curiosity and passion for technology, start-ups, entrepreneurship, and marketing. If you love society and culture, documentaries, and business podcasts, take a second to follow Remarkable People.Listeners of the Remarkable People podcast will learn from some of the most successful people in the world with practical tips and inspiring stories that will help you be more remarkable.Episodes of Remarkable People organized by topic: https://bit.ly/rptopologyListen to Remarkable People here: **https://podcasts.apple.com/us/podcast/guy-kawasakis-remarkable-people/id1483081827**Like this show? Please leave us a review -- even one sentence helps! Consider including your Twitter handle so we can thank you personally!Thank you for your support; it helps the show!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We've got a bonus episode for you on Remarkable People! This feedswap with Rapid Response features Canva co-founder and COO Cliff Obrecht.For more than a decade, Canva has made design accessible to everyone. Now, as AI reshapes the creative world, the company faces new challenges and opportunities. Cliff reveals how Canva is navigating this shift, why values-driven leadership matters, and what inspired him and co-founder Melanie Perkins to pledge $100 million to social causes. He also shares his vision for Canva's future—and how marketing and technology could define its next chapter.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What happens when one man reshapes movies, television, e-commerce, and tech—then tells you exactly how he did it, flaws and all? That's Barry Diller. From running Paramount Pictures and Fox to steering IAC and Expedia, he's been at the center of cultural and business revolutions for decades. In this candid conversation, Barry opens up about his unconventional path, his belief in bold ideas, and why “creative conflict” is essential. Along the way, we discuss his new memoir, Who Knew, and the life lessons hidden inside.---Guy Kawasaki is on a mission to make you remarkable. His Remarkable People podcast features interviews with remarkable people such as Jane Goodall, Marc Benioff, Woz, Kristi Yamaguchi, and Bob Cialdini. Every episode will make you more remarkable.With his decades of experience in Silicon Valley as a Venture Capitalist and advisor to the top entrepreneurs in the world, Guy's questions come from a place of curiosity and passion for technology, start-ups, entrepreneurship, and marketing. If you love society and culture, documentaries, and business podcasts, take a second to follow Remarkable People.Listeners of the Remarkable People podcast will learn from some of the most successful people in the world with practical tips and inspiring stories that will help you be more remarkable.Episodes of Remarkable People organized by topic: https://bit.ly/rptopologyListen to Remarkable People here: **https://podcasts.apple.com/us/podcast/guy-kawasakis-remarkable-people/id1483081827**Like this show? Please leave us a review -- even one sentence helps! Consider including your Twitter handle so we can thank you personally!Thank you for your support; it helps the show!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What if the path to building a lasting company isn't about explosive growth and quick exits? Dave Whorton, former venture capitalist, challenges Silicon Valley's "get big fast or die" mentality in this eye-opening conversation. After witnessing the Netscape IPO transform startup culture forever, Dave discovered an alternative approach: evergreen companies built for profitability, purpose, and generational endurance. From his experience at Hewlett Packard to founding the Tugboat Institute, Dave shares why some of today's most successful businesses—from See's Candies to Enterprise Rent-A-Car—chose patience over pressure. His book "Another Way" reveals the seven principles that create companies designed to last decades, not just reach the next funding round.---Guy Kawasaki is on a mission to make you remarkable. His Remarkable People podcast features interviews with remarkable people such as Jane Goodall, Marc Benioff, Woz, Kristi Yamaguchi, and Bob Cialdini. Every episode will make you more remarkable.With his decades of experience in Silicon Valley as a Venture Capitalist and advisor to the top entrepreneurs in the world, Guy's questions come from a place of curiosity and passion for technology, start-ups, entrepreneurship, and marketing. If you love society and culture, documentaries, and business podcasts, take a second to follow Remarkable People.Listeners of the Remarkable People podcast will learn from some of the most successful people in the world with practical tips and inspiring stories that will help you be more remarkable.Episodes of Remarkable People organized by topic: https://bit.ly/rptopologyListen to Remarkable People here: **https://podcasts.apple.com/us/podcast/guy-kawasakis-remarkable-people/id1483081827**Like this show? Please leave us a review -- even one sentence helps! Consider including your Twitter handle so we can thank you personally!Thank you for your support; it helps the show!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.