Podcasts about Maple

As the founder of Pocono Mountain Maple, a 450-acre certified organic maple farm located in the heart of Pennsylvania's Pocono Mountains, Nicole has always had a deep appreciation for nature. Under her direction, the farm produces Pocono Maple Water, a naturally hydrating, subtly sweet water tapped fresh each spring from organic maple trees.  In addition to its flagship product, the property also offers the region's only exclusive family nature retreat, blending wellness, sustainability, and outdoor connection in one unique destination.   A Pocono native, Bentler returned to the region after more than a decade working in the health and wellness space. Driven by a vision to revive and reimagine a historic maple farm, she transformed it into a source of both nourishment and nature-based experience. Her work with traditional syrup and sap led to the discovery of maple water's deeper potential—a rare, mineral-rich drink high in manganese that reflects the purity of its origins. Make sure to check out Pocono Mountain Maple at https://www.poconomtnmaple.com/   Check out my new book on Amazon: https://amzn.to/4kRKGTX Register for Starting Small Summit 2026: https://startingsmallmedia.org/startingsmallsummit Watch our mini-doc - Starting Small: The Raw Truth Behind Entrepreneurship and the American Dream: https://youtu.be/eHuq93wIxs0?si=eDB-ycngvWNapRLO Visit Starting Small Media: https://startingsmallmedia.org/ Subscribe to exclusive Starting Small emails: https://startingsmallmedia.org/newsletter-signup   Follow Starting Small: Instagram: https://www.instagram.com/startingsmallpod/ Facebook: https://www.facebook.com/Startingsmallpod/?modal=admin_todo_tour LinkedIn: http://linkedin.com/in/cameronnagle

-President Trump reacts to Nancy Pelosi's exit as “a great thing for America,” while Rob adds his own colorful farewell message. -Canadian correspondent Michael Charbon phones in from Canada to discuss socialism, free buses, and the new “all-woman cabinet” north of the border—prompting Rob to dub Canada “a rolling toilet that smells like free.” Today's podcast is sponsored by : BEAM DREAM POWDER : Improve your health by improving your sleep! Get 40% off by using code NEWSMAX at http://shopbeam.com/NewsmaxGET FRESH OLIVE OIL : Try real farm fresh olive oils for FREE plus $1 dollar shipping at http://GetFreshRobCarson.comBIRCH GOLD - Protect and grow your retirement savings with gold. Text ROB to 98 98 98 for your FREE information kit! To call in and speak with Rob Carson live on the show, dial 1-800-922-6680 between the hours of 12 Noon and 3:00 pm Eastern Time Monday through Friday…E-mail Rob Carson at : RobCarsonShow@gmail.com Musical parodies provided by Jim Gossett (www.patreon.com/JimGossettComedy) Listen to Newsmax LIVE and see our entire podcast lineup at http://Newsmax.com/Listen Make the switch to NEWSMAX today! Get your 15 day free trial of NEWSMAX+ at http://NewsmaxPlus.com Looking for NEWSMAX caps, tees, mugs & more? Check out the Newsmax merchandise shop at : http://nws.mx/shop Follow NEWSMAX on Social Media:  -Facebook: http://nws.mx/FB  -X/Twitter: http://nws.mx/twitter -Instagram: http://nws.mx/IG -YouTube: https://youtube.com/NewsmaxTV -Rumble: https://rumble.com/c/NewsmaxTV -TRUTH Social: https://truthsocial.com/@NEWSMAX -GETTR: https://gettr.com/user/newsmax -Threads: http://threads.net/@NEWSMAX  -Telegram: http://t.me/newsmax  -BlueSky: https://bsky.app/profile/newsmax.com -Parler: http://app.parler.com/newsmax Learn more about your ad choices. Visit megaphone.fm/adchoices

Nick Kypreos of Real Kyper & Bourne joins JD to break down the biggest issues with the Leafs early in the season. They dive into the effort conundrum, the impact of undefined roles, how the powerplay might improve, what the Leafs could deal at the deadline and the best way to handle Easton Cowan. The show ends with 'What We Missed!' (33:00) The views and opinions expressed in this podcast are those of the hosts and guests and do not necessarily reflect the position of Rogers Sports & Media or any affiliates.

JD reacts to Mark Shapiro's message to Blue Jays nation, before reflecting the front office's journey and what message(s) to expect from Shapiro and Ross Atkins in today's end-of-season press conference (00:00). Jackie Redmond of the NHL on TNT and WWE Network, joins JD (12:00) to lament about the end of the Blue Jays season, draw comparisons to the Maple Leafs, and outline the complicated feelings surrounding the Buds. The views and opinions expressed in this podcast are those of the hosts and guests and do not necessarily reflect the position of Rogers Sports & Media or any affiliates.

Ben Ennis and Brent Gunning kick off Thursday morning by recapping the Toronto Maple Leafs 5-3 win over Utah Mammoth last night. They share their takeaways from the game including how good the Leafs can be when their best players perform, John Tavares' form as he leads the league in 5-on-5 points, and the celebrations following JT's 501st career goal. The boys also touch on how Matias Maccelli changes the equation for the forward group, the play of Dakota Joshua, and Auston Matthews' three-game goal streak. Later, Ben and Brent turn their attention to Alexander Ovechkin 900th career goal last night, and Jordan Binnington's slight of hand to try and steal the puck. Speaking of Binnington, the boys open a discussion on who should start for Team Canada in the 2026 Olympics, before debating the etiquette of scoring a round of golf in offseason conditions.The views and opinions expressed in this podcast are those of the hosts and guests and do not necessarily reflect the position of Rogers Sports & Media or any affiliates.

Ben and Brent roll into the second hour alongside Gord Stellick, former Maple Leafs General Manager and friend of the show! After some quick Blue Jays thoughts, Gord dives into the Leafs' victory over the Mammoth, Auston Matthews' recent form, Anthony Stolarz' reassuring play last night, and the team's playoff trajectory. Later, the guys share their expectations for this afternoon's Blue Jays end-of-season media availability from Mark Shapiro and Ross Atkins (29:00). Will extensions be handed out for both Atkins and Manager John Schneider? Ben and Brent wrap up with thoughts on Easton Cowan's move to the Toronto Marlies, how long his stay in the AHL will be, and how the Leafs have handled his development.The views and opinions expressed in this podcast are those of the hosts and guests and do not necessarily reflect the position of Rogers Sports & Media or any affiliates. 

This week on Baking Scraps, Dominic Ménard-Bilodeau joins Cristina and Lisa to reflect on his unforgettable run on The Great Canadian Baking Show. Fresh off his Week 5 elimination, Dominic opens up to us about the high level of talent this season, the pressure of limited practice time, and the emotional challenge of leaving just before the final stretch.The conversation dives into everything from Pastry Week predictions to Maple Week memories (where Dominic earned his “King of Maple” title) and his creative approach to flavour in his bakes. He shares how his baking obsession began, the story behind his memorable “treasure box” audition bake, and the long-kept secret of filming under wraps (complete with an excuse that we are thrilled and delighted to find that we contributed to!).It's a warm, funny, and inspiring conversation that celebrates growth, creativity, and the joy of baking under pressure.Clips and footage from The Great Canadian Baking Show © 2025 Boat Rocker's Proper Television Inc., in association with CBC/Radio-Canada and Love Productions. Used under fair dealing for review and commentary. Photography © Geoff George / CBC. Used for review and commentary under fair dealing. All other content © 2025 Baking Scraps Podcast. All rights reserved. Hosted on Acast. See acast.com/privacy for more information.

Allison Raskin has a pretty diverse array of interests. She's a former Buzzfeed video creator, co-host of the podcast Just Between Us, and the author of numerous best-selling books, including Please Send Help, Overthinking About You, and the new Save the Date. How does she unwind from this busy life? By being obsessed with Inspector Gamache, the Quebecois crime solver found in novels by Louise Penny and on television, played by Alfred Molina. Join us for a meandering conversation about Gamache's brilliance, maple taffy, and the Quebec lunchtime experience of the “trio”, where you get a half sandwich, a cup of soup, AND a small salad. You don't have to choose in Quebec. You can have it all. Drift off to sleep with that happy contented thought in your head.Get your copy of Allison Raskin's novel Save the Date wherever books are sold. Follow Allison's mental health account @emotionalsupportlady on Instagram. To find out more about Allison or to subscribe to Allison's Substack, visit her website, www.AllisonRaskin.com.Hey Sleepy Heads, is there anyone whose voice you'd like to drift off to, or do you have suggestions on things we could do to aid your slumber?Email us at: sleepwithcelebs@maximumfun.org.Follow the Show on:Instagram @sleepwcelebsBluesky @sleepwithcelebsTikTok @SleepWithCelebsJohn is on Bluesky @JohnMoeJohn's acclaimed, best-selling memoir, The Hilarious World of Depression, is now available in paperback._________________________________________________________________________Join | Maximum FunIf you like one or more shows on MaxFun, and you value independent artists being able to do their thing, you're the perfect person to become a MaxFun monthly member.

Ben and Brent open the second hour with more on Shane Bieber opting into his 2026 player option with the Blue Jays. They discuss the former Cy Young Award winner's decision to accept a deal will below market value, how that changes his perception among the fanbase, and if the team should consider bringing back Max Scherzer as well. The guys pivot to the Maple Leafs to chat about some news coming out of practice including Easton Cowan's role moving forward, where Scott Laughton should slot in, and the new-look power play. Is Oliver Ekman-Larsson the best option to quarterback the top unit? Later, Sportsnet's Michael Grange (24:10) takes a moment to look back on the Blue Jays' World Series run and shares how the Raptors can capitalize on it. Grange also dives into the state of the Raps eight games into the season, Brandon Ingram's fit in with the team so far, and RJ Barrett's long-term future in Toronto.The views and opinions expressed in this podcast are those of the hosts and guests and do not necessarily reflect the position of Rogers Sports & Media or any affiliates.

JD hopes the Leafs can use their comeback victory to begin formulating a team identity (0:00). James Mirtle, senior writer at The Athletic, joins JD to discuss the Leafs volatile effort, how the Leafs can separate from the mushy-middle of the Eastern Conference, if he's buying what he's seeing from Nick Robertson, Matias Macelli being healthy scratched by Craig Berube, Bobby McMann's role and fit on the team, a necessary powerplay shakeup, and Chris Tanev's health (14:00). The views and opinions expressed in this podcast are those of the hosts and guests and do not necessarily reflect the position of Rogers Sports & Media or any affiliates.   

Ben Ennis and Brent Gunning kick off Tuesday morning with thoughts on the Maple Leafs' comeback victory over the Pittsburgh Penguins! The boys break down the key plays during the team's third period rally, the concerns on display over the first 40 minutes, as well as Auston Matthews and William Nylander's impact when playing together. Despite his goal, does Matthews look fully healthy? The boys also chat about the slow start from the Leafs bottom six, Anthony Stolarz' early-season form, and how the team's power play compares to last year's unit. Later, Ben and Brent look at how the World Series resonated on both sides of the border and discuss if that could be used to reach labour peace in the upcoming MLB CBA negations. The guys wrap up this hour by celebrating John Schneider for being nominated for American League Manager of the Year.The views and opinions expressed in this podcast are those of the hosts and guests and do not necessarily reflect the position of Rogers Sports & Media or any affiliates.

Ben and Brent dive into the second hour of today's show with more Maple Leafs thoughts. They question if Craig Berube seems worried about his club, if he's feeling the heat, and if there are any doubt about the team making the playoffs. Later, the boys take a look at Baseball America's projections for some free agent contracts this offseason. How much work do the Blue Jays have to do, and will it prohibit them from resigning Bo Bichette? Shi Davidi (25:55), Sportsnet MLB insider, joins the conversation to share his takeaways from the Blue Jays' World Series run. He dives into Toronto's growth as a baseball city, how to capitalize on this momentum to make sure it isn't a one-time thing, and the ripple effects of this World Series on the upcoming CBA negotiations. Shi also checks in on the Jays' chances to re-sign Bichette and Shane Bieber, how Bichette has changed his perception in Toronto, and how much time fans need before revisiting Game 7.The views and opinions expressed in this podcast are those of the hosts and guests and do not necessarily reflect the position of Rogers Sports & Media or any affiliates.

Flyers lose both games over the weekend to the Maple Leafs & Calgary..DraftKings - Bet just $5 and get $300 in bonus bets INSTANTLY. Plus grab over $200 off NFL Sunday Ticket from Youtube and Youtube TV Promo Code BRODES - https://myaccount.draftkings.com/signup?intendedSiteExp=US-NJ-SB&returnPath=https%3A%2F%2Fsportsbook.draftkings.com%2FGet Your Tickets at TickPick! Code BRODES10 for $10 off purchase of atleast $99: https://www.tickpick.com/Camden Apothecary - https://camdenapothecary.com/Emilio Cigars: https://cigarsncigars.com/search.php?page=1§ion=product&search_query_adv=Emilio&x=0&y=0 Code: BRODES10 for 10% off your purchase!

With today's story, you get a small glimpse into what it's like, to be a maple syrup/sugar producer. We read the story "The Maple-Sugar Story" which comes to us from the book "The Sandman: His Farm Stories" written by William J. Hopkins.   Website: http://www.thefightingmoose.com/   Blog https://thefightingmoosepodcast.blogspot.com/   iTunes: https://itunes.apple.com/us/podcast/the-fighting-moose/id1324413606?mt=2/   Story (PDF): http://ww.thefightingmoose.com/episode475.pdf   Reading List: http://www.thefightingmoose.com/readinglist.pdf   YouTube: https://youtu.be/eqaCrtR8oSI/   Book(s): "The Sandman: His Farm Stories" http://www.gutenberg.org/ebooks/36185   Music/Audio: Artist – Analog by Nature http://dig.ccmixter.org/people/cdk   National Aeronautics and Space Administration (NASA): http://www.nasa.gov   Song(s) Used: cdk - Sunday by Analog By Nature (c) copyright 2016 Licensed under a Creative Commons Attribution (3.0) license. http://dig.ccmixter.org/files/cdk/53755 

One last set of Japanese snacks this week as the You Tried Dat?? gang tastes Cacao Cat Maple Candies alongside two flavors of Shiroi Koibito Chocolate Cookies.  They also discuss an unusual Subway employee before returning, once again, to reading some of the worst posts from Nextdoor. Follow us on Instagram to see pictures of the snacks @youtrieddat.

Maple Park Church Sermon - November 2nd, 2025 by Maple Park Church

Marty sits down with Mark Suman to discuss the critical importance of building privacy-preserving AI systems, the risks of centralized AI models accessing personal data, and why Maple AI represents a necessary alternative to closed-source AI platforms. Maple: https://trymaple.ai/ Promo code: TFTC Mark on Twitter: https://x.com/marksuman STACK SATS hat: https://tftcmerch.io/ Our newsletter: https://www.tftc.io/bitcoin-brief/ TFTC Elite (Ad-free & Discord): https://www.tftc.io/#/portal/signup/ Discord: https://discord.gg/VJ2dABShBz Opportunity Cost Extension: https://www.opportunitycost.app/ Shoutout to our sponsors: Bitkey https://bit.ly/TFTCBitkey20 Unchained https://unchained.com/tftc/ Obscura https://obscura.net/ SLNT https://slnt.com/tftc CrowdHealth https://www.joincrowdhealth.com/tftc Salt of the Earth: https://drinksote.com/tftc Join the TFTC Movement: Main YT Channel https://www.youtube.com/c/TFTC21/videos Clips YT Channel https://www.youtube.com/channel/UCUQcW3jxfQfEUS8kqR5pJtQ Website https://tftc.io/ Newsletter tftc.io/bitcoin-brief/ Twitter https://twitter.com/tftc21 Instagram https://www.instagram.com/tftc.io/ Nostr https://primal.net/tftc Follow Marty Bent: Twitter https://twitter.com/martybent Nostr https://primal.net/martybent Newsletter https://tftc.io/martys-bent/ Podcast https://www.tftc.io/tag/podcasts/

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

The gang is here to recap the last few weeks, #TFClive v Orlando, CanPL playoffs so far, preview NSL playoffs and CanPL semi-final, talk some TFC departures, salaries, CanPL awards, #CanWNT vs Switzerland and Netherlands, and the usual malarkey. In this episode, Mark is forced to relive the Forge v Ottawa match, Kristin makes a point pun and it's really good, and Duncan correctly names the individual trophies in the NSL.

Ben Ennis and Brent Gunning open Thursday's show by breaking down the Blue Jays victory in Game 5 to move one win away from a World Series title. They look back on Trey Yesavage's dominant seven-inning outing and his impact on the Blue Jays' postseason run, before examining how the team managed to get to Blake Snell despite missing George Springer. The boys also highlight Davis Schneider's instant payoff in the leadoff role and John Schneider's decision to start Addison Barger against a lefty as signs of managerial growth. After the break, Ben and Brent take some time to discuss the Maple Leafs' loss to the Blue Jackets, John Tavares' 500th goal, and the concerns arising from the team's performance.The views and opinions expressed in this podcast are those of the hosts and guests and do not necessarily reflect the position of Rogers Sports & Media or any affiliates.

Mark Suman, co-founder of Maple AI and OpenSecret, shares his insights on how to build cutting-edge AI without sacrificing user privacy. From secure enclaves and attestation to real-world use cases in law and finance, Mark outlines the technical and ethical foundations of private AI, and why efficient inference, not just open models, is the next big frontier. IN THIS EPISODE YOU'LL LEARN: 00:00:00 - Intro 00:01:57 - How Mark's Time at Apple Shaped His Vision for Secure, User-First AI 00:06:06 - Why Verifiable AI Matters for Protecting User Data 00:07:38 - The Privacy Threats of Centralized AI Models 00:15:26 - What Maple AI Does That Other AI Tools Don't—End-to-End Encrypted, Verifiable Privacy 00:17:30 - The Threat Models Maple Addresses and How Enclaves + Attestation Work 00:19:51 - Why Inference Speed and Efficiency—Not Open Weights—Are the New AI Battleground 00:24:05 - Where Decentralized AI Fits Into Today's Landscape 00:25:12 - A Step-by-Step Guide to Getting Started with Maple 00:29:13 - How Users Change Behavior When They Trust the AI System 00:32:42 - The Risks and Critiques of TEEs—and How Maple Answers Them 00:37:35 - Which Professions Benefit Most from Private AI 00:45:27 - Mark's Vision for Verifiable, Private AI Over the Next Decade Disclaimer: Slight discrepancies in the timestamps may occur due to podcast platform differences. BOOKS AND RESOURCES X Account: Mark Suman. Website: Maple AI. Related⁠⁠⁠⁠⁠⁠ books⁠⁠⁠⁠⁠⁠ mentioned in the podcast. Ad-free episodes on our⁠⁠⁠⁠⁠⁠ Premium Feed⁠⁠⁠⁠⁠⁠. NEW TO THE SHOW? Join the exclusive ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TIP Mastermind Community⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ to engage in meaningful stock investing discussions with Stig, Clay, Kyle, and the other community members. Follow our official social media accounts: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠X (Twitter)⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | | ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Check out our ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Bitcoin Fundamentals Starter Packs⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Browse through all our episodes (complete with transcripts) ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Try our tool for picking stock winners and managing our portfolios: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TIP Finance Tool⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Enjoy exclusive perks from our ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠favorite Apps and Services⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Get smarter about valuing businesses in just a few minutes each week through our newsletter, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Intrinsic Value Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Learn how to better start, manage, and grow your business with the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠best business podcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. SPONSORS Support our free podcast by supporting our ⁠⁠⁠⁠⁠⁠⁠sponsors⁠⁠⁠⁠⁠⁠⁠: Simple Mining Unchained HardBlock Kubera Vanta Shopify reMarkable Onramp Public.com Abundant Mines Horizon Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://theinvestorspodcastnetwork.supportingcast.fm

JD revels in the Blue Jays' Game 4 victory over the Dodgers in LA, credits the team for their gusty performance by the team after the historically long Game 3 on Monday, and looks closer at the Vladimir Guerrero Jr.-Shohei Ohtani matchup (00:00). Jonathan Papelbon, '07 World Series champion, joins the show to discuss what we've seen during the Fall Classic (11:59), the pitching matchups throughout the series, the impact that Chris Bassitt has provided for the bullpen, the incredible atmosphere at Rogers Centre for these postseason games, and Trey Yesavage's chances in Game 5, as he makes his second start against the Dodgers. After the break, JD highlights the Blue Jays offence, Vladimir Guerrero Jr.'s record-breaking performance, and the good decisions made by John Schneider in Game 4, before touching on the Maple Leafs' win over the Flames (40:58).The views and opinions expressed in this podcast are those of the hosts and guests and do not necessarily reflect the position of Rogers Sports & Media or any affiliates.

Ben and Brent open the second hour alongside Gord Stellick, former Maple Leafs GM and friend of the show! They start off with thoughts on the Blue Jays' current run and how the city's excitement compares to the 1992–93 seasons, as well as the Raptors' 2019 championship. They also take time to dive into the Maple Leafs' win over the Flames last night, praising Max Domi's standout performance, Matthew Knies' strong play, and speculating on Joseph Woll's return. Later, the hosts draw some parallels between the Blue Jays' postseason success and the Leafs' progress, before previewing Game 5 of the World Series including the pitching matchup between Trey Yesavage and Blake Snell, as Toronto's offensive identity without George Springer.The views and opinions expressed in this podcast are those of the hosts and guests and do not necessarily reflect the position of Rogers Sports & Media or any affiliates.

This week, the Baking Scraps celebrated the first-ever Maple Week on The Great Canadian Baking Show with a very special guest, Rejean Mayer (the King of Maple!), joining us for the discussion. Lisa couldn't make it this week, but the rest of the team had plenty to say about the syrupy sweetness of the challenges, and the incredible talent of the bakers this season.Cristina, Rejean, and the Fabulous Baker Boyz Steven and Vincent explore the rich traditions behind maple-based desserts and how this iconic Canadian ingredient can shine in both classic recipes and inventive new creations, even if a couple of us - ahem! - aren't the biggest fans of maple. We also unpack a technical challenge that tested precision and patience, share our thoughts on single-dessert versus multi-bake showstoppers, and reflect on the risks of working with sticky syrups and hot sugar (and empathize with one baker who unfortunately got injured this week). The episode celebrates the creativity, craftsmanship, and nostalgia that maple brings to every bake, and how each baker combined that classic taste with their own individual heritage. Join us for a conversation that captures everything we love about baking, Canadian traditions, and the joy that is the Great Canadian Baking Show. It might be a little bit sappy…but that's why we love it. Hosted on Acast. See acast.com/privacy for more information.

Ben Ennis and Brent Gunning kick off this week with a look back on the Blue Jays first two games of the World Series! They discuss how important it is for the Jays to get to the Dodgers' bullpen, Trey Yesavage's difficult outing in Game 1, and Friday's magical sixth inning outburst. The guys also chat about how Bo Bichette looked at second base, what the choice for him to play the field tells us about George Springer's health, and how Toronto should feel about splitting the first two games at home. Later, Ben and Brent evaluate the Maple Leafs' mixed bag weekend after splitting their home-and-home with the Sabres. They dive into the feelings surrounding the team, Joseph Woll's pending return, and how Mitch Marner's absence has factored into the team's slow start. The guys close out the hour with thoughts on Cooper Flagg's coming out party at the expense of the Raptors last night.The views and opinions expressed in this podcast are those of the hosts and guests and do not necessarily reflect the position of Rogers Sports & Media or any affiliates.

Today we are comparing Rosewood to Maple Board Telecasters - do they really sound different?? This Podcast was recorded a few months ago...sorry I'm a bit slack!! If you are interested in purchasing music gear and helping out the channel then maybe consider using our Sweetwater Affiliate link below: http://sweetwater.sjv.io/aOMWOY   Check out our Rosewood vs Maple video: https://youtu.be/ZDya5x1Y2Tc     Also, If you would like to find out more about Gabor's ToneX Collection 'GLEN' or if you would like to purchase it please use this affiliate link: https://bit.ly/myToneXCollection   If you have any questions send us an email - see below!   If you are looking to buy some IRs why not check these out and help out the channel: https://www.celestionplus.com/ref/190/   If you are thinking about releasing some music why not use DistroKid to distribute it to pretty much all the major - and less major - online music streaming and download sites AND if you click on the link below you will get 7% off your first subscription and you will help us out a little: http://distrokid.com/vip/superfunawesome Check out Gabor's song here: https://music.apple.com/au/artist/rhoame/1509873478   Also, don't forget to take a photo of what you are looking at RIGHT NOW whilest listening to this podcast and post it on our Facebook page or email it to us...links below!   Send us an email: superfunawesomehappytime@gmail.com   Please make sure to check out our new Facebook Group: SuperFunAwesome Gear Chat   Make sure to check out our YouTube channel here: www.youtube.com/c/TheSuperFunAwesomeHappyTimePedalShow   While you are interwebbing why not swing past our Facebook page and give that a 'Like': www.facebook.com/SuperFunAwesomeHappyTimePedalShow/   Or on Instagram: www.instagram.com/superfunawesomehappytime/   Where we record this stuff: www.facebook.com/PaperbarkRecordingCo/   Or if you prefer Instagram Alex: www.instagram.com/alexrottier/   Gabor: www.instagram.com/tallguywithglasses/    Thanks for listening....please make sure to SUBSCRIBE to our Podcast and YouTube channel...plenty more Podcasts and videos to come!!

Maple Park Church Sermon - October 26th, 2025 by Maple Park Church

Interview withKiran Patankar, President & CEO of Maple Gold MinesMatt Manson, President & CEO of Radisson Mining Resources Inc.Recording date: 16th October 2025Two junior mining companies are systematically advancing high-grade gold projects in Quebec's Abitibi greenstone belt, leveraging the region's extensive infrastructure while pursuing disciplined capital allocation strategies that prioritize technical de-risking over speculative development.Radisson Mining Resources focuses on the O'Brien Gold Project, a historical high-grade mine that operated until 1957 when economic constraints at $35-per-ounce gold forced closure at one-kilometer depth. CEO Matthew Manson now targets two kilometers as the economic floor, with approximately 1.5 million ounces of high-grade resources currently identified. The company has launched a 140,000-meter drill program, its largest ever, to systematically expand the resource base within the well-understood Piché formation geology adjacent to the Cadillac-Larder Lake break.Maple Gold Mines controls 481 square kilometers straddling the Cadillac Break, hosting over 3 million ounces including the historical Eagle mine that produced one million ounces at 6.5 grams per tonne between 1974 and 1993. Since 2021, CEO Kiran Patankar has restructured operations, reducing annual administrative costs from $6 million to $2 million while repositioning the company's joint venture with Agnico Eagle. The restructuring secured 100% project ownership while maintaining Agnico Eagle as a strategic equity partner.Both companies executed substantial institutional financings, with Radisson raising approximately $25 million through a fully institutional bought deal involving 22 institutions, and Maple securing investment at a 100% premium to previous rounds, including a $7 million lead order from a US mutual fund. These financings deliberately targeted long-term institutional investors rather than retail speculators, with Maple implementing 12-month lock-up agreements to ensure shareholder alignment.The Abitibi region provides critical infrastructure advantages that fundamentally alter project economics. Highway access, grid power at 4 cents per kilowatt-hour, proximity to multiple operating mills with existing permitted capacity, and an established mining workforce reduce capital requirements and enable toll milling opportunities. Both CEOs reject small-scale, bootstrapped development approaches in favor of right-sizing projects based on optimal economics.Strategic investor Michael Gentile plays a central role in both companies, providing capital, board expertise, and validation through thorough diligence-based investment decisions. His involvement signals quality to sophisticated investors and provides network access to institutional capital sources.With discovery costs around $30-40 per ounce against current company valuations near $150 per ounce, both management teams emphasize that successful systematic exploration creates immediate shareholder value accretion while positioning assets for potential acquisition by producers seeking to extend existing mill operations.Sign up for Crux Investor: https://cruxinvestor.com

Ben Ennis and Brent Gunning kick off Thursday morning by recapping the Raptors' season opener victory over the Atlanta Hawks! The guys share their major takeaways from the team's 138-118 win including first impressions of Brandon Ingram, the ceiling for this group, and if they have another gear they can get to. They also take some time to chat about Victor Wembanyama's impressive season debut with San Antonio. Can anyone stop this guy? Later, Ben and Brent discuss the Maple Leafs decision to hold an optional skate yesterday, Auston Matthews' early season form, Joseph Woll's status, and more.The views and opinions expressed in this podcast are those of the hosts and guests and do not necessarily reflect the position of Rogers Sports & Media or any affiliates.

 Laura and Janelle take store-bought maple butter and give it a Whisk Takerz twist — infusing it with cannabutter to create the ultimate sweet, spreadable magic. They swirl it into coffee for cozy fall vibes, whip it into icing for cookies, and dish out a few fun facts about why butter and maple make such a dreamy duo. Expect laughs, science, and a little sticky-fingered chaos in this deliciously smooth episode.Thanks for listening! Send us your ideas and recipes at whisktakerzpod@gmail.com. Find us on social and don't forget to rate, review and subscribe wherever you like to listen (please)!

Jupiter controls 15-20% of all onchain crypto users. Now they're launching their own stablecoin.In this episode of Stabled Up, we sit down with Kash Dhanda, founder of Jupiter, to discuss how they survived the FTX collapse, why every protocol is launching stablecoins, and what Jupiter's super app strategy means for Solana.We discuss:- How Jupiter survived the FTX collapse- The $2.1B JLP token strategy- Why every protocol is launching stablecoins now- JUP USD's Athena partnership details- Jupiter's new ICO platform dropping in November- Why stablecoins are the next evolution for DeFi protocolsTimestamps:00:00 Intro00:06 Why Calling Market Tops Is a Fool's Game01:32 Liquidity Environment & Trump's Fed Plans03:35 Gold vs Bitcoin: The Correlation Nobody Expected05:08 Gold's Historical Performance (The 30-Year Underperformance)06:38 Mean Reversion Trade Analysis08:35 Relay Ad, Enso Ad, Talus Ad09:20 Government Debt Strategy (How They'll Print Their Way Out)10:30 Bitcoin-Gold Ratio Discussion 12:39 Coinbase's Echo Acquisition16:36 Crowdsourced Fundraising Future 17:19 Fed Payments Innovation Conference (What's Actually Happening)18:04 Maple & Aave Partnership (Institutional DeFi Is Starting)21:49 Alvara Ad, Hibachi Ad22:10 Wall Street Meets DeFi Finally Happening24:50 Bitcoin As Portfolio Collateral (The Institutional Use Case)27:16 Money Multiplier & Credit Extension 28:06 Stablecoin Fed Access Plans (Trump's Administration Wildcard)31:25 Closing ThoughtsWebsite: https://therollup.co/Spotify: https://open.spotify.com/show/1P6ZeYd...Podcast: https://therollup.co/category/podcastFollow us on X: https://www.x.com/therollupcoFollow Rob on X: https://www.x.com/robbie_rollupFollow Andy on X: https://www.x.com/ayyyeandyJoin our TG group: https://t.me/+TsM1CRpWFgk1NGZhThe Rollup Disclosures: https://therollup.co/the-rollup-discl

JD reflects on the 2025 Blue Jays season so far with the World Series getting underway on Friday against the Dodgers, looking at the biggest contributors to the Jays' making their first appearance in Fall Classic since 1993 (00:00). Blake Murphy, host of Jays Talk Plus and The Raptors Show, joins JD in-studio to further discuss the chemistry of this Blue Jays squad, the progression of the offence with first-year hitting coach David Popkins, the new demographics of Blue Jays fans at playoff games, and the impact of this season's theatrics across the Blue Jays history (7:49). After the break, JD and Blake get into the Raptors' biggest stories ahead of their season opener on Wednesday, including the team's financial situation, RJ Barrett's standing with the team amongst the trade rumours all summer, Brandon Ingram's role as the most recent addition to the starting lineup, and the potential for the 2025-26 season if the Raptors can stay healthy (28:36).The views and opinions expressed in this podcast are those of the hosts and guests and do not necessarily reflect the position of Rogers Sports & Media or any affiliates.

Ben and Brent continue into the second hour with a look at John Schneider's comments yesterday about Bo Bichette potentially being on the Blue Jays World Series roster. They question how his presences changes this lineup, who would be the odd man out, and if he's more likely to DH or return to shortstop. The guys also take some time to share what they learned about the Blue Jays in the ALCS that can carry over to their upcoming series with the Los Angeles Dodgers. Later, Sportsnet's Luke Fox (28:22) checks in on the Maple Leafs following last night's 5-2 loss. They chat about how to best align the top line, Auston Matthews' early season production, the identity of this team, and what in the world is going on with Easton Cowan.The views and opinions expressed in this podcast are those of the hosts and guests and do not necessarily reflect the position of Rogers Sports & Media or any affiliates.

Ben Ennis and Brent Gunning kick off Wednesday morning by recapping the Maple Leafs' disappointing loss to the New Jersey Devils last night. They dive into the team's lack of response after Anthony Stolarz' comments on Saturday night, thoughts on the top line, and the group's overall lack of identity. The guys also chat about Connor McDavid scoring his first goal of the season, and debate if the offseason noise affected his start at all. Later, Ben and Brent tee up the Toronto Raptors season which tips off tonight against the Atlanta Hawks. They discuss some fair expectations for the team, the keys to success early on, and Brandon Ingram's All-Star potential.The views and opinions expressed in this podcast are those of the hosts and guests and do not necessarily reflect the position of Rogers Sports & Media or any affiliates.

Trump's monetary policy changes everything for Bitcoin, gold, and stablecoins.In this episode, we sit down with Scott Melker (The Wolf of All Streets) to discuss Trump's money printing playbook, why calling market tops is a fool's game, and how stablecoins might finally get Fed master accounts.We discuss:- Why Calling Market Tops Is a Fool's Game- Gold's 30-Year Underperformance vs. Inflation- The Bitcoin-to-Gold Ratio Breakdown- Trump's Money Printing Playbook- Coinbase's $375M Echo Acquisition Strategy- How Institutional DeFi Is Just Getting Started- Why Stablecoins Might Get Fed Master AccountsFull episode links below.Timestamps:00:00 Intro00:06 Why Calling Market Tops Is a Fool's Game01:32 Liquidity Environment & Trump's Fed Plans03:35 Gold vs Bitcoin: The Correlation Nobody Expected05:08 Gold's Historical Performance (The 30-Year Underperformance)06:38 Mean Reversion Trade Analysis08:35 Relay Ad, Enso Ad, Talus Ad09:20 Government Debt Strategy (How They'll Print Their Way Out)10:30 Bitcoin-Gold Ratio Discussion 12:39 Coinbase's Echo Acquisition16:36 Crowdsourced Fundraising Future 17:19 Fed Payments Innovation Conference (What's Actually Happening)18:04 Maple & Aave Partnership (Institutional DeFi Is Starting)21:49 Alvara Ad, Hibachi Ad22:10 Wall Street Meets DeFi Finally Happening24:50 Bitcoin As Portfolio Collateral (The Institutional Use Case)27:16 Money Multiplier & Credit Extension 28:06 Stablecoin Fed Access Plans (Trump's Administration Wildcard)31:25 Closing ThoughtsWebsite: https://therollup.co/Spotify: https://open.spotify.com/show/1P6ZeYd...Podcast: https://therollup.co/category/podcastFollow us on X: https://www.x.com/therollupcoFollow Rob on X: https://www.x.com/robbie_rollupFollow Andy on X: https://www.x.com/ayyyeandyJoin our TG group: https://t.me/+TsM1CRpWFgk1NGZhThe Rollup Disclosures: https://therollup.co/the-rollup-discl

October 22, 2025 ~ Mike Busley, President at Grand Traverse Pie Company discusses their brand new collaboration with Pure Michigan. Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

With the afternoon ahead of them the boys need to find something to do. Should they scout out Cabin 6 and make a plan to get Beef's contraband or just have some fun at the lake?Opening music Music by Viacheslav Starostin from PixabayPatreon: patreon.com/thisishowwerollEmail: thisishowwerolldnd20@gmail.comTwitter: @tihwr20Facebook: https://www.facebook.com/groups/687097571930276Linktree: https://linktr.ee/tihwr

JD gives his thoughts on the Blue Jays' split against the Mariners over the weekend, the belief in the team after pushing the series to seven games, other Toronto comparables to this postseason run by the Jays, and the historical impact Vladimir Guerrero Jr. is having on the city and country with his incredible play in October (00:00). Sportsnet.ca's Ben Nicholson-Smith joins the show to add-on to the Blue Jays conversation (14:55), including the performance from Vlad Jr., the contributions from the unsung heroes after the injury to George Springer, how much a World Series appearance would mean to the fans and the organization, John Schneider's bullpen decision-making in Game's 5 & 6 and what the expectations should be for the bullpen for Game 7, before looking at Bo Bichette's potential to join the club should they make the World Series. After the break, JD checks in on Anthony Stolarz after his comments following the Maple Leafs' OT loss to the Kraken on Saturday night (48:02). The views and opinions expressed in this podcast are those of the hosts and guests and do not necessarily reflect the position of Rogers Sports & Media or any affiliates.

Our podcast editor, Erin Phifer, is back for her second episode to recap her wild ride at the 2025 Berlin Marathon. What started as a race that just happened to fit her work schedule turned into her hottest, hardest, and most meaningful marathon yet. Erin opens up about juggling a foot injury, getting certified as a run coach mid-training, and learning when to trust herself instead of an app. She shares how she handled the record heat, why her run-walk strategy saved the day, and what it felt like to run through the Brandenburg Gate after wondering if she'd even make it to the start line. It's an honest, funny, and full-circle conversation about growth, grit, and showing up anyway. Follow along with Erin at @erin.runs.a.marathon on Instagram and follow her Substack at https://substack.com/@notjustaphaserunning?utm_source=global-search Follow along with the show:

Ben Ennis and Brent Gunning kick off the new week by celebrating the Blue Jays' Game 6 victory over the Mariners in the ALCS to set up a Game 7 tonight in Toronto! They boys get into Trey Yesavage's impressive rookie performance, along with Vladimir Guerrero Jr.'s postseason to remember and where it ranks in the history of baseball. They also take time to break down Friday's Game 5 loss including John Schneider's decision to turn to Brendon Little and the health of George Springer after taking a pitch off the knee. Can this lead to a Kirk Gibson type of moment? Later, Ben and Brent turn their attention to the Maple Leafs' weekend with thoughts on Anthony Stolarz fiery comments, what this tells us about the team six games into the season, and if it will ever change.  The views and opinions expressed in this podcast are those of the hosts and guests and do not necessarily reflect the position of Rogers Sports & Media or any affiliates.

This Episodes Questions: Brians Questions: I recently bought a good amount of S3S ambrosia Maple from Rockler. I bought it at a crazy discount. The first time I picked some up they were selling it for $3 per board foot, and when I came in a few weeks later it had dropped to $1 per board foot. I asked multiple employees why the price was so low. They all said that they simply just didn't have room for the material. Looking around this seemed to be the case.  I have been storing the wood in the loft of my shed/shop for several weeks now, which is cool and dry this time of year. I finally decided to begin a project using some of this material, but to my dismay I have discovered that most of the boards have a twist in them. I've been able to minimize this problem by strategically cutting the boards into smaller pieces, but when I put them in my crosscut sled, I've noticed that a few of the boards aren't even flat on the edge that is supposed to be jointed. Is this something I should expect after moving lumber that had been stored somewhere with moderate temperature and humidity to a cooler and dryer location? Or is it possible the store was selling this wood for so cheap because people had had issues with this material already? I try not to be overly fussy, especially when I've I've gotten a good deal on something, but this is one of the first times that I've purchased a significant amount of hardwood from a higher quality store and what I'm looking at is about the same quality I'd expect after picking out hardwood boards at random from a big box store. Lastly, considering that I don't have a joiner or a planer, is there any way for me to try to correct the twist in these boards? For now I just have worst of the boards clamped down to a flat surface. Thanks in advance for your time and your feedback. Sincerely, Zach Owens Hi guys, I have a question about how long does it takes, when working on a project, before "project fatigue" sets in?  I woodwork for at least an hour or more everyday (much more on the weekends) and I have built book cases, a fancy cat tree, a hallway table, small boxes, solid oak doors, and shop furniture in the past year.  Sometimes I get to the point where I just want to finish up the current project so I can start something new.   It seems to happen around the 4 to 6 week mark.  Do you ever get project fatigue?  Just curious if I'm not alone. Also, thank you to Guy for discussing hide glue and shellac in previous podcasts.  I'm now making my own glue and dissolving my own shellac flakes.  I like the traditional aspect and easy of use.      Cheers Chris from North Mankato, MN Guys Questions: I would like to build my kids a set of montessori style bookshelves out of solid maple, and I can see myself making more of these in the future for others. So, I am trying to figure out how to make the joinery fast, accurate and repeatable.  Also, I would like to avoid using screws and I do not own a domino, so I think that probably makes dowels the best option?   How would you make the 2 sides to this bookshelf?  My thoughts are to make a template for the sides so I can route the shape.  I am struggling with the dowels...  Due to wood movement in the vertical shelf pieces, I was thinking about using 2 dowels, where one will be fixed and the other will have a slot cut into the side panel. See attached photos. Each horizontal shelf piece will be dadoed to the vertical shelf piece and the 4 shelves will not be connected to each other to help account for wood movement.  If I use an mdf template for the sides and also put the dowel holes and slots in it, how would you cut the holes and slots? Router, router with bearing, drill press, hand drill?  Is there a better way that could be easier or faster than I am missing? Thank you for all you help! Jeff Hello all! Thank you for a great show! About a year ago I built a cabinet with a cherry top. It was finished with a single coat Zinser Bulls Eye Seal Coat, followed by 3 coats of Poly. (wiped on). See original picture attached. Since then in a few places it developed small white spots. What would you recommend for me to do to fix it? Can I just apply a few more coats on top? If so, how would I prep the top? Or do I need to sand it back to bare wood? If so, what would be the process to sand it back?  Bonus question, what could I have done to fail to prevent this?  Max Huys Questions: 2. I remember a while back Huy mentioned buying a sewing machine and considering upholstery. Have you don't anything with it? My wife has been on me for years to build a chaise lounge for our living room for a specific space, but even watching folks demonstrate the art I get a bit frazzled. I know Guy's solution-just go buy the damn cushions. So, Guy, would you have your wife buy them first and build around them or build the piece (whatever it may be) and send her on a quest to find some to fit? Any resources for upholstery on wooden furniture? Peter Downing A few  years ago I got some beautiful, large pieces of white oak from a neighor's fallen tree.  I've had them in my garage where they've been slowly drying.  Unfortunately, I didn't strip the bark and now I'm seeing signs of bug infestation.  The bugs seem confined to the space between the wood and the bark.  After striping the bark how can I kill the bugs before bringing them into the shop? These logs will be used for turning so I could use an insecticide and just wear a mask with an organic compound filter while turning.  Or, I could use a handheld power planer to just hog off any signs of insects in the outer layer of the log. Do you have any ideas? Jim

JD gives his thoughts on Max Scherzer's exciting performance in the Blue Jays' Game 4 win against the Mariners, as they tied the ALCS with the Mariners (00:00). A.J. Pierzynski, former MLB catcher and FOX analyst, jumps on with JD to chat about the dynamics between starting pitchers and managers in the postseason, what stood out about Scherzer's performance in his first Blue Jays' postseason start, the continued contributions from the unsung heroes on the team, the historic run that Vladimir Guerrero Jr. is on this postseason, and the potential consequences of the Dodgers extending their success with another World Series run (7:29). Later, JD recalls the most memorable moments from the Jays' Game 4 victory, before giving his quick take on the Maple Leafs' win over the Rangers, and the fear of watching Anthony Stolarz play without Joseph Woll backing up for the time being (43:22).The views and opinions expressed in this podcast are those of the hosts and guests and do not necessarily reflect the position of Rogers Sports & Media or any affiliates.

Host Lisa Salberg talks with Dr. Marty Maron of Lahey Hospital about major new findings in hypertrophic cardiomyopathy care. They unpack results from the MAPLE and ODYSSEY trials, explore how these breakthroughs are reshaping treatment options, and discuss what's next for patients living with HCM.   This conversation was recorded Oct. 10, 2025.

A bee and a flower go searching the dark forest for something sweet. Later, Mr. Mouser helps Cthunkle find the elusive jumping coffee bean! Please Subscribe and show your Support! Supporters can listen to every episode of Stump Mr. Eric, along with all our other stories, ad-free. Share trivia, ask interview questions, or give us the weirdest challenge you can dream up. Improv games, riddles, singing contests, you name it! Email Stumpers to hello@whatifworldpodcast.com with your grownup's permission. Please use "Stump" in the subject line and share the answers to your trivia questions.  Want more kids podcasts for the whole family? Grown-ups, subscribe to Starglow+ here. Learn more about Starglow Media here. Follow Starglow on Instagram and YouTube Eric and Karen O'Keeffe make What If World. Our producer is Miss Lynn. Character art by Ana Stretcu, episode art by Lynn Hickernell, podcast art by Jason O'Keefe, and theme song by Craig Martinson.

In Dinner for Shoes episode 83, host Sarah Wasilak breaks down her all-time favorite movie outfits — from Penny Lane's bohemian spirit in “Almost Famous” to Julia Roberts's polka-dot dress in “Pretty Woman,” Zendaya's glittering gown in “Malcolm & Marie,” and the Olsen twins' early-2000s denim in “Holiday in the Sun.” Between fashion nostalgia and popcorn refills (specifically Trader Joe's Maple & Sea Salt Kettle Corn — because what else goes better with a movie marathon?), Sarah explores how these cinematic looks defined eras, shaped trends, and still influence what we wear today.This episode is sponsored by Golden West, the modern cowboy boot brand bringing ‘70s-inspired craftsmanship to your closet. Sarah's outfit — a Western-boho nod to Penny Lane herself — was styled with her favorite pair of Golden West boots.Follow Golden West on Instagram and TikTok.THIS DINNERTrader Joe's Maple & Sea Salt Kettle CornTHESE SHOESGolden West Forget Me Not BootsTHIS OUTFITShop my look  Zara topZara skirtZara necklaceMiscellaneous (unknown) earringsTHESE CHAPTERS00:00 INTRO00:44 THE OUTFIT BEHIND THE SHOES07:00 ICONIC MOVIE OUTFITS17:00 MOVIE POPCORNTHIS PRODUCTIONis created, written, hosted, and produced by Sarah Wasilak.is creative directed and executive produced by Megan Kai.is tech supervised by Nick.includes photos and videos in chronological order by Sarah Wasilak, British Vogue Pinterest, Miramax (Pulp Fiction), Golden West, Pinterest user @sophluvscoffee, Pinterest user @cherrywine, Pinterest user @aferraro834, Pinterest user @CynthiaCarolina8, Pinterest user @poopertrooper0975, Pinterest user @rawrphaella, Pinterest user @araeslo, Popsugar, Pinterest user @villhermin, New Line Cinema (Sex and the City), Pinterest user @melll_bby, Pinterest user @Olsen_Twins, Pinterest user @mariehangel, Little Lamb (Malcolm and Marie), Pinterest user @LadyStartdust422, The Weinstein Company (Factory Girl), People Pinterest, and Touchstone Pictures (Pretty Woman). references Wims Pocket-Tonic.is made with love.Dinner for Shoes is a fashion podcast for people who love food, hosted by editor Sarah Wasilak. With appearances by her cats, Trish and Kit, and agendas that almost always go to shit, we aim to dive into a discussion about fashion and style and break some bread in each episode. Dinner for Shoes podcast episodes are released weekly on YouTube, Spotify, and Apple. You can follow along for updates, teasers, and more on TikTok, Instagram, and Facebook. If there are any fashion topics you've been pondering or good eats you think Sarah should try, don't hesitate to send a DM or an email.Dinner for Shoes is an original by The Kai Productions.Follow Dinner for Shoes: @dinnerforshoes on Instagram, TikTok, Facebook, and YouTube Follow host Sarah Wasilak: @slwasz on Instagram Follow producer Megan Kai: @megankaii on Instagram Get in touch: dinnerforshoes@gmail.comTo make this video more accessible, check out YouDescribe, a web-based platform that offers a free audio description tool for viewers who are blind or visually impaired.

The gang is here to recap TWO #CanMNT games, one #TFClive game v LAFC, recap game weeks of NSL and CanPL, talk about other ways you too can qualify for CONCACAF Champs Cup, end of MLS season including a preview of TFC hosting Orlando and the usual type of malarkey. In this episode, Mark declares his love for the Vengabus, Duncan keeps distracting us over the baseballs and Kristin does a voice and it's pretty good.

You heard about him in Shippers episode. The person who leveraged a friendly VIP host and square looking action into a $400k win at PointsBet - a notoriously tight-fisted book.This week we welcome on the man, the myth, the legend Maple (https://x.com/maple420069) onto the podcast to talk about soft-book war stories and his evolution onto exchanges. Can't miss episode!0:00 Intro1:45 Intro to Advantage Play11:20 SGPs Before They Were Cool20:50 The PointsBet Story42:10 $2M MMA SGP Bad Beat58:58 Shift to Exchanges1:33:00 News, Questions & Hot TakesWelcome to The Risk Takers Podcast, hosted by professional sports bettor John Shilling (GoldenPants13) and SportsProjections. This podcast is the best betting education available - PERIOD. And it's free - please share and subscribe if you like it.My website: https://www.goldenpants.com/ Follow SportsProjections on Twitter: https://x.com/Sports__ProjWant to work with my betting group?: john@goldenpants.comWant 100s of +EV picks a day?: https://www.goldenpants.com/gp-picks

JD opens the show with his thoughts ahead of Game 3 between the Blue Jays and Mariners, and looks back on the Jays resilient season so far as they head to Seattle to fight for a chance to come back home later in the series, before giving his keys for Toronto to extend the series (00:00). Then, Mike Futa, co-host of The FAN Hockey Show, jumps on with JD to chat about the Maple Leafs' start to the season, expectations for Easton Cowan after making his NHL debut this week, the team's motivation heading into the year after the Mitch Marner departure, whether or not the Leafs have a lineup that can compete for a Stanley Cup, and what assets they still have to potentially make a move this season (15:41). Later, JD explains his feelings about the Dodgers' success as they take a 2-0 series lead in the NLCS, and touches on Teoscar Hernández' odd reason for switching hotels in Milwaukee (46:18).The views and opinions expressed in this podcast are those of the hosts and guests and do not necessarily reflect the position of Rogers Sports & Media or any affiliates.

https://rhr.tv/stream 2:45 - Bitcoiner Nobel Prize 5:20 - Dashboard 12:10 - Prediction markets 27:10 - Core update 29:60 - Debasement Trade 33:55 - Hyperinflation 40:05 - Square bitcoin 50:20 - Boosts 54:25 - Bitcoin on track to be #1 cash 59:05 - Positive vibes 1:02:00 - Maple update 1:04:35 - Aesthetics video Shoutout to our sponsors: Coinkite https://coinkite.com/ Stakwork https://stakwork.ai/ Obscura https://obscura.net/ Follow Marty Bent: Twitter https://twitter.com/martybent Nostr https://primal.net/marty Newsletter https://tftc.io/martys-bent/ Podcast https://tftc.io/podcasts/ Follow Odell: Nostr https://primal.net/odell Newsletter https://discreetlog.com/ Podcast https://citadeldispatch.com/