Podcasts about Maxson

(Riverton, WY) – The County 10 Podcast was joined this week by Western Heritage Christian Academy’s Head Teacher, Brandi Maxson and their newest teacher, Autumn Roberts. They discuss all of the details about the school, enrollment opportunities for prospective 2026-27 students, why they’ve recently undergone a name change, an upcoming trip to Washington D.C. and much more! You can hear from Brandi and Autumn by clicking the player at the bottom of this post or searching for the County 10 Podcast anywhere you listen to podcasts! More about WHCA enrollment opportunities can be found here. More about the school overall can be found here. Samantha Floyd, Braxton Hamilton, Marlee Maxson, Ashdon Eagleroad, Rylee Roush, Marguerite Hill, Eli Hill and Lillianna Hill from Western Heritage Christian Academy

Gallegos v. Maxson

In this special episode, we revisit a past conversation with Hilary Maxson and explore why her appointment as CFO of Oracle Corporation comes at such a consequential moment. As Oracle accelerates investments in AI infrastructure and cloud capacity, the finance role now extends well beyond stewardship into capital allocation, operational discipline, and long-term value creation. Maxson's career—from banking to global leadership roles at AES and Schneider Electric—offers clues to why she may be uniquely suited for this chapter. Joining us is industry analyst Bob Evans, who helps unpack what the hire could signal about Oracle's future direction.

How do you respond when people say that missions is colonialism? In this episode of The Missions Show, Alex and Scott tackle the increasingly common claim that missions is inherently colonialistic with guest Will Maxson. Prompted by real-world examples and cultural trends, they explore why this critique has gained traction, even within Christian institutions. Maxson acknowledges that while missions and colonial expansion sometimes overlapped historically, the popular narrative often exaggerates or misunderstands that connection. He argues that Christianity's missionary impulse is fundamentally different from colonialism, rooted not in coercion but in persuasion and respect for human dignity. They also examine difficult topics like the Crusades, cultural Christianity, and accusations of cultural erasure. Ultimately, they contend that authentic Christian missions do not destroy cultures but redeem them, affirming human agency and the image of God in all people. Key Topics Covered Why missions is often labeled as colonialism in modern culture Historical overlap—and key differences—between missions and colonial expansion The distinction between persuasion (evangelism) and coercion (colonialism) Christianity is the first truly transcultural religion How the missionary impulse promotes human dignity, freedom, and equality Evaluating the Crusades and other historical events without oversimplification We recently made some upgrades to our studio and we needed a table that didn't just look good on camera, but could handle the demands of a production studio. That's why we partnered with Oak Park Tables. Oak Park Tables, located right near us in central Pennsylvania, makes hand-crafted legacy furniture that lasts, looks beautiful, and shares our values. If you need a beautiful signature piece of furniture, we highly recommend checking out Oak Park Tables. Find them at oakparktables.com Do you love The Missions Show? Have you been blessed by the show? Then become a Premium Subscriber! Premium Subscribers get access to: Exclusive bonus content A community Signal thread with other listeners and the hosts Invite-only webinars A free gift! Support The Missions Show and sign up to be a Premium Subscriber at missionsshow.com/premium The Missions Show is powered by ABWE. Learn more and take your next step in the Great Commission at abwe.org. Want to ask a question or suggest a topic? Email alex@missionsshow.com.

AI is making Marketing faster than ever. But if faster just means more mediocre content, you're not winning…you're just creating more noise. Daniel sits down with Elizabeth Maxson Martinet, CMO of Contentful, to unpack how modern Marketing teams can balance speed, personalization, and quality in the age of AI. From why entry-level Marketers now need to think more like engineers, to how brands can use AI without creating “AI slop,” to why personalization is still wildly underused, Elizabeth shares what it actually takes to build a high-performing marketing team right now. They dive into the “great content collapse,” how to use AI to save time and money without losing the human element, and why ungating your content is one of the smartest plays in modern B2B Marketing. If you're a Marketer trying to use AI more effectively without sacrificing creativity, strategy, or customer experience, this is the episode for YOU. https://customer.io⁠ helps brands turn data into personalized messages that actually connect, across email, SMS, and beyond. Learn more at https://customer.io/tmm Follow Elizabeth: LinkedIn: https://www.linkedin.com/in/emaxson/ Follow Daniel: LinkedIn: https://www.linkedin.com/in/daniel-murray-marketing/ Sign up for The Marketing Millennials newsletter: www.workweek.com/brand/the-marketing-millennials Daniel is a Workweek friend, working to produce amazing podcasts. To find out more, visit: www.workweek.com

Roger came from a Fundamentalist Christian background and went on to become a Baptist pastor. When cracks in his "sola Scriptura" foundation began to appear, it shook his faith, and he wondered if Christianity was true at all. Through the help of a friend who started walking him through apologetics, he began to realize that "sola Scriptura" was not the only framework for understanding Christianity, and that the Catholic Church's three-legged stool of Scripture, Tradition, and the Magisterium was how Jesus had set things up to begin with.

As is tradition on The Brandon Peters Show during the holiday season, Pres Maxson joins me to discuss an off the wall Christmas Classic from yesteryear. Always announced at the end of The Summer Of series, this year it was ME who picked the film and not Pres. I chose a traditional watch in my house when I was a kid…and an oddball one at that – 1984’s ABC Thursday Night movie “The Night They Saved Christmas” which boasts a pretty big name cast both in front of and behind the camera. Pres is so shocked and taken with this one, you all are going to love his reaction and thoughts. Happy Holidays everyone – enjoy the holidays you celebrate, enjoy those you are celebrating with and thank you as always for making this silly little show part of your listening. -Brandon The Brandon Peters Show will return Monday with the Top 10 4K UltraHD Blu-rays of 2025. TECHNICAL INFORMATIONVocalsBrandon – Shure SM58-LC (Recorded with Zoom)Pres – Unknown Microphone (Recorded with Zoom) Post ProductionNCH Wavepad Masters Edition v8.38NCH MixPad Masters v5.22The Levelator 2 RUNTIME: 45 minutes

This week it's The Earful Tower's musician Pres Maxson. We talk about his new novel, how he came to work on The Earful Tower, and French music in general. This chat was streamed live for Earful Tower members, join the crowd and meet cool people in Paris (Membership takes only a minute to set up on Patreon, or Substack.  As for Pres, find his new book, Chinatown Troubadour:  https://www.amazon.fr/Chinatown-Troubadour-Story-Pres-Maxson/dp/B0DY7Y8Z4Q Find Pres on Instagram: https://www.instagram.com/presmaxson/?hl=en Find Pres on Substack: https://presmaxson.substack.com/ The story of Pres Maxson's first record in ten years, produced by The Earful Tower: https://presmaxson.substack.com/p/my-first-record-in-10-years *********** The Earful Tower exists thanks to support from its members. For just $10 a month you can unlock almost endless extras including bonus podcast episodes, live video replays, special event invites, and our annually updated PDF guide to Paris.  Membership takes only a minute to set up on Patreon, or Substack. Thank you for keeping this channel independent.  For more from the Earful Tower, here are some handy links: Website  Weekly newsletter  Walking Tours

In this month's edition X101's Matt Brooks is joined by Senior Public Health Educator from the Cortland County Health Department, Courtney Maxson. With the turn of the new year right[Read More...] The post Join Courtney Maxson for 2025’s Last Cancer Prevention Segment appeared first on X101 Always Classic - WXHC.com.

Today's episode of the Punk CX podcast features a discussion I recently had with Elizabeth Maxson, CMO at Contentful, a digital experience platform trusted by more than 4,200 companies around the world. Elizabeth joins me today to talk about a research report they recently published called When Machines Make Marketers More Human, whether marketers are moving beyond experimentation with AI tools, what sort of pain points/challenges they are facing, the possibility that all of these new tools are creating their own complexity problem and what sort of differences in behaviour and performance they are observing between marketers in EMEA and the US. This interview follows on from my recent interview – Why you need the I4JM in your life – Interview with Mark Smith and Ray Gerber – and is number 564 in the series of interviews with authors and business leaders who are doing great things, providing valuable insights, helping businesses innovate and delivering great service and experience to both their customers and their employees.

With increased AI Adoption, is the most valuable skill for a modern marketer empathy with customers, or is it successfully prompting?Contentful, in partnership with Atlantic Insights, The Atlantic's marketing research division, recently conducted a study of over 425 marketing decision makers including 103 CMOs. This study, “When Machines Make Marketers More Human,” challenges the notion that AI will replace many marketing functions and instead demonstrates how AI can amplify marketers' effectiveness, creativity and impact. Today, we're going to talk about how AI is reshaping the very definition of a modern marketer. We'll explore the shift from simply automating tasks to augmenting human creativity, the rise of the ‘full stack' marketer, and what skills are becoming non-negotiable in an AI-driven world.To help me discuss this topic, I'd like to welcome, Elizabeth Maxson, CMO at Contentful. About Elizabeth Maxson Elizabeth Maxson is the Chief Marketing Officer of Contentful, a content management platform trusted by more than 4,200 companies around the world. Elizabeth brings nearly two decades of integrated marketing leadership to the role and is focused on driving marketing strategies that leverage AI and personalization to help brands deliver personalized and scalable content to their audiences. Prior to Contentful, Elizabeth served as the Chief Marketing Officer at Tableau, a Salesforce company, where she led go-to-market strategy, drove end-to-end marketing initiatives, and spearheaded strategic technology partnerships, launching critical relationships with industry giants such as AWS, Google, Alibaba, Apple, and many others. In addition to her role at Tableau, Elizabeth has also served as the Head of Marketing at Quip, another Salesforce acquisition. She holds a BAA in Facility Management and Marketing from Central Michigan University. Elizabeth Maxson on LinkedIn: https://www.linkedin.com/in/emaxson/ Resources Contentful: https://www.contentful.comRead the report: What Happens When Machines Make Marketers More Human? The Agile Brand podcast is brought to you by TEKsystems. Learn more here: https://www.teksystems.com/versionnextnow Catch the future of e-commerce at eTail Palm Springs, Feb 23-26 in Palm Springs, CA. Go here for more details: https://etailwest.wbresearch.com/ Contentful, in partnership with Atlantic Insights, The Atlantic's marketing research division, conducted a new study, When Machines Make Marketers More Human, challenging the notion that AI will replace many marketing functions and instead demonstrates how AI can amplify marketers' effectiveness, creativity and impact. They surveyed 425 marketing decision makers, including 103 CMOs, across industries, company sizes, and regions to show how forward-thinking marketing leaders are incorporating AI into their critical infrastructure. Get the report hereConnect with Greg on LinkedIn: https://www.linkedin.com/in/gregkihlstromDon't miss a thing: get the latest episodes, sign up for our newsletter and more: https://www.theagilebrand.showCheck out The Agile Brand Guide website with articles, insights, and Martechipedia, the wiki for marketing technology: https://www.agilebrandguide.com  The Agile Brand is produced by Missing Link—a Latina-owned strategy-driven, creatively fueled production co-op. From ideation to creation, they craft human connections through intelligent, engaging and informative content. https://www.missinglink.company Hosted on Acast. See acast.com/privacy for more information.

With increased AI Adoption, is the most valuable skill for a modern marketer empathy with customers, or is it successfully prompting? Contentful, in partnership with Atlantic Insights, The Atlantic's marketing research division, recently conducted a study of over 425 marketing decision makers including 103 CMOs. This study, “When Machines Make Marketers More Human,” challenges the notion that AI will replace many marketing functions and instead demonstrates how AI can amplify marketers' effectiveness, creativity and impact. Today, we're going to talk about how AI is reshaping the very definition of a modern marketer. We'll explore the shift from simply automating tasks to augmenting human creativity, the rise of the ‘full stack' marketer, and what skills are becoming non-negotiable in an AI-driven world.To help me discuss this topic, I'd like to welcome, Elizabeth Maxson, CMO at Contentful. About Elizabeth Maxson Elizabeth Maxson is the Chief Marketing Officer of Contentful, a content management platform trusted by more than 4,200 companies around the world. Elizabeth brings nearly two decades of integrated marketing leadership to the role and is focused on driving marketing strategies that leverage AI and personalization to help brands deliver personalized and scalable content to their audiences. Prior to Contentful, Elizabeth served as the Chief Marketing Officer at Tableau, a Salesforce company, where she led go-to-market strategy, drove end-to-end marketing initiatives, and spearheaded strategic technology partnerships, launching critical relationships with industry giants such as AWS, Google, Alibaba, Apple, and many others. In addition to her role at Tableau, Elizabeth has also served as the Head of Marketing at Quip, another Salesforce acquisition. She holds a BAA in Facility Management and Marketing from Central Michigan University. ,Yes,This will be completed shortly Elizabeth Maxson on LinkedIn: https://www.linkedin.com/in/emaxson/ Resources Contentful: contentful.com The Agile Brand podcast is brought to you by TEKsystems. Learn more here: https://www.teksystems.com/versionnextnow Catch the future of e-commerce at eTail Palm Springs, Feb 23-26 in Palm Springs, CA. Go here for more details: https://etailwest.wbresearch.com/ Contentful, in partnership with Atlantic Insights, The Atlantic's marketing research division, conducted a new study, When Machines Make Marketers More Human, challenging the notion that AI will replace many marketing functions and instead demonstrates how AI can amplify marketers' effectiveness, creativity and impact. They surveyed 425 marketing decision makers, including 103 CMOs, across industries, company sizes, and regions to show how forward-thinking marketing leaders are incorporating AI into their critical infrastructure. Get the report hereConnect with Greg on LinkedIn: https://www.linkedin.com/in/gregkihlstromDon't miss a thing: get the latest episodes, sign up for our newsletter and more: https://www.theagilebrand.showCheck out The Agile Brand Guide website with articles, insights, and Martechipedia, the wiki for marketing technology: https://www.agilebrandguide.com  The Agile Brand is produced by Missing Link—a Latina-owned strategy-driven, creatively fueled production co-op. From ideation to creation, they craft human connections through intelligent, engaging and informative content. https://www.missinglink.company

With increased AI Adoption, is the most valuable skill for a modern marketer empathy with customers, or is it successfully prompting?Contentful, in partnership with Atlantic Insights, The Atlantic's marketing research division, recently conducted a study of over 425 marketing decision makers including 103 CMOs. This study, “When Machines Make Marketers More Human,” challenges the notion that AI will replace many marketing functions and instead demonstrates how AI can amplify marketers' effectiveness, creativity and impact. Today, we're going to talk about how AI is reshaping the very definition of a modern marketer. We'll explore the shift from simply automating tasks to augmenting human creativity, the rise of the ‘full stack' marketer, and what skills are becoming non-negotiable in an AI-driven world.To help me discuss this topic, I'd like to welcome, Elizabeth Maxson, CMO at Contentful. About Elizabeth Maxson Elizabeth Maxson is the Chief Marketing Officer of Contentful, a content management platform trusted by more than 4,200 companies around the world. Elizabeth brings nearly two decades of integrated marketing leadership to the role and is focused on driving marketing strategies that leverage AI and personalization to help brands deliver personalized and scalable content to their audiences. Prior to Contentful, Elizabeth served as the Chief Marketing Officer at Tableau, a Salesforce company, where she led go-to-market strategy, drove end-to-end marketing initiatives, and spearheaded strategic technology partnerships, launching critical relationships with industry giants such as AWS, Google, Alibaba, Apple, and many others. In addition to her role at Tableau, Elizabeth has also served as the Head of Marketing at Quip, another Salesforce acquisition. She holds a BAA in Facility Management and Marketing from Central Michigan University. Elizabeth Maxson on LinkedIn: https://www.linkedin.com/in/emaxson/ Resources Contentful: https://www.contentful.comRead the report: What Happens When Machines Make Marketers More Human? The Agile Brand podcast is brought to you by TEKsystems. Learn more here: https://www.teksystems.com/versionnextnow Catch the future of e-commerce at eTail Palm Springs, Feb 23-26 in Palm Springs, CA. Go here for more details: https://etailwest.wbresearch.com/ Contentful, in partnership with Atlantic Insights, The Atlantic's marketing research division, conducted a new study, When Machines Make Marketers More Human, challenging the notion that AI will replace many marketing functions and instead demonstrates how AI can amplify marketers' effectiveness, creativity and impact. They surveyed 425 marketing decision makers, including 103 CMOs, across industries, company sizes, and regions to show how forward-thinking marketing leaders are incorporating AI into their critical infrastructure. Get the report hereConnect with Greg on LinkedIn: https://www.linkedin.com/in/gregkihlstromDon't miss a thing: get the latest episodes, sign up for our newsletter and more: https://www.theagilebrand.showCheck out The Agile Brand Guide website with articles, insights, and Martechipedia, the wiki for marketing technology: https://www.agilebrandguide.com  The Agile Brand is produced by Missing Link—a Latina-owned strategy-driven, creatively fueled production co-op. From ideation to creation, they craft human connections through intelligent, engaging and informative content. https://www.missinglink.company Hosted on Acast. See acast.com/privacy for more information.

With increased AI Adoption, is the most valuable skill for a modern marketer empathy with customers, or is it successfully prompting? Contentful, in partnership with Atlantic Insights, The Atlantic's marketing research division, recently conducted a study of over 425 marketing decision makers including 103 CMOs. This study, “When Machines Make Marketers More Human,” challenges the notion that AI will replace many marketing functions and instead demonstrates how AI can amplify marketers' effectiveness, creativity and impact. Today, we're going to talk about how AI is reshaping the very definition of a modern marketer. We'll explore the shift from simply automating tasks to augmenting human creativity, the rise of the ‘full stack' marketer, and what skills are becoming non-negotiable in an AI-driven world. To help me discuss this topic, I'd like to welcome, Elizabeth Maxson, CMO at Contentful. About Elizabeth Maxson Elizabeth Maxson is the Chief Marketing Officer of Contentful, a content management platform trusted by more than 4,200 companies around the world. Elizabeth brings nearly two decades of integrated marketing leadership to the role and is focused on driving marketing strategies that leverage AI and personalization to help brands deliver personalized and scalable content to their audiences. Prior to Contentful, Elizabeth served as the Chief Marketing Officer at Tableau, a Salesforce company, where she led go-to-market strategy, drove end-to-end marketing initiatives, and spearheaded strategic technology partnerships, launching critical relationships with industry giants such as AWS, Google, Alibaba, Apple, and many others. In addition to her role at Tableau, Elizabeth has also served as the Head of Marketing at Quip, another Salesforce acquisition. She holds a BAA in Facility Management and Marketing from Central Michigan University. Elizabeth Maxson on LinkedIn: https://www.linkedin.com/in/emaxson/ Resources Contentful: https://www.contentful.com Read the report: What Happens When Machines Make Marketers More Human? The Agile Brand podcast is brought to you by TEKsystems. Learn more here: https://www.teksystems.com/versionnextnow Catch the future of e-commerce at eTail Palm Springs, Feb 23-26 in Palm Springs, CA. Go here for more details: https://etailwest.wbresearch.com/ Contentful, in partnership with Atlantic Insights, The Atlantic's marketing research division, conducted a new study, When Machines Make Marketers More Human, challenging the notion that AI will replace many marketing functions and instead demonstrates how AI can amplify marketers' effectiveness, creativity and impact. They surveyed 425 marketing decision makers, including 103 CMOs, across industries, company sizes, and regions to show how forward-thinking marketing leaders are incorporating AI into their critical infrastructure. Get the report here Connect with Greg on LinkedIn: https://www.linkedin.com/in/gregkihlstromDon't miss a thing: get the latest episodes, sign up for our newsletter and more: https://www.theagilebrand.showCheck out The Agile Brand Guide website with articles, insights, and Martechipedia, the wiki for marketing technology: https://www.agilebrandguide.com  The Agile Brand is produced by Missing Link—a Latina-owned strategy-driven, creatively fueled production co-op. From ideation to creation, they craft human connections through intelligent, engaging and informative content. https://www.missinglink.company

Today on In the Kitchen with Mary Mac, we're talking with chef, food blogger, and creator of Emily's Fresh Kitchen, Emily Maxson (emilysfreshkitchen.com). Her new cookbook "Real Food. Every Day." is out now and is filled with recipes that are healthy, adaptable, and delicious!Book linksHosted by Mary Mac, edited by Anna MacGo to MaryMacPodcast.com for baking mixes, merch, recipes, and more! Hosted on Acast. See acast.com/privacy for more information.

Visit our website to learn more about The God Centered Concept. The God Centered Concept is designed to bring real discipleship and spreading the Gospel to help spark the Great Harvest, a revival in this generation. www.godcenteredconcept.comKingdom Cross Roads Podcast is a part of The God Centered Concept.In this engaging conversation, Kent Maxson shares his journey as a songwriter and author, detailing the challenges he faced, including health crises, divorce, and career changes. He emphasizes the importance of faith and testimony in overcoming adversity and how his experiences have shaped his music and writing. Kent discusses the healing process through music and the transformative power of sharing one's story, ultimately encouraging listeners to embrace their own journeys and the miracles that unfold along the way.TakeawaysKent faced multiple life challenges in a single year.The healing process can be aided by music and creativity.Testimonies are powerful tools for sharing faith.God's presence can be felt even in silence.Life's challenges can lead to new beginnings.Every experience can be transformed into a story.Meeting Garth Brooks was a pivotal moment in Kent's career.Miracles often happen through small, unnoticed events.Understanding pain allows for deeper empathy and connection.We all have the potential to become a new song in God's hands.

Author Bio: I cooked my way to better health, and you can too.Hi, I'm Emily Maxson, a trained chef and food lover. In my late 20s, I received a life-changing diagnosis of a digestive disease after severe symptoms and emergency surgery. I spent 18 months following a strict diet plan, eliminating grains, gluten, lactose, refined sugars and processed foods, forcing me to rethink how I cooked. I got back into the kitchen using ingredients I had never worked with before to find new ways to make favorite recipes. This change in eating allowed my gut to heal and my body to thrive. I learned firsthand the transformative power of food used as medicine.For over a decade, I have been developing simple nutrient-rich recipes to share with anyone who is looking to improve their health through food. You don't have to struggle with a digestive disease to experience the benefits. While most of my recipes are designed to focus on gut health, they were created for anyone who wants to eat simple, delicious food and feel great.Food is my passion. I am inspired by both the art and the science of the culinary world. I enjoy being in my kitchen creating, testing and writing recipes to share with you. I believe that cooking food at home is one of the best things you can do for your health, and it doesn't have to be complicated.Thank you for stopping by. I hope you enjoy your time here. Happy cooking!website: https://emilysfreshkitchen.com/Real Food Every Day: https://www.amazon.com/Real-Food-Every-Emily-Maxson/dp/1967328013/ref=pd_lpo_d_sccl_1/140-7111880-0700966?pd_rd_w=e3reL&content-id=amzn1.sym.4c8c52db-06f8-4e42-8e56-912796f2ea6c&pf_rd_p=4c8c52db-06f8-4e42-8e56-912796f2ea6c&pf_rd_r=D8DCJHJ3584AA7S45BX9&pd_rd_wg=5KiVw&pd_rd_r=d2635432-a240-4ab3-931a-d8c87f7b29fa&pd_rd_i=1967328013&psc=1Emily's Fresh Kitchen: https://www.amazon.com/Emilys-Fresh-Kitchen-Better-Health/dp/B09XP2DD26Instagram: @emilysfreshkitchenCookbook lovers, this one's for you! Get 25% off a subscription to ckbk with code WELLSEASONED — the ultimate digital cookbook library. Access nearly 1,000 full cookbooks from top authors Use on web and mobile app for cooking anytime, anywhere Save favorites, create custom "recipe playlists", search by ingredient and dietary preference Sync with your print cookbook collection via Eat Your BooksPerfect for serious home cooks and cookbook collectors alike.Go to the link https://join.ckbk.com/ckbk?code=WELLSEASONED

Welcome to "Dishing with Stephanie's Dish." In this episode, Stephanie sits down with Emily Maxson—two time cookbook author, chef, and the creative mind behind @EmilysFreshKitchen. Emily shares her personal health journey, navigating Crohn's disease through diet and lifestyle changes, and how that experience fueled her passion for approachable, healthy, and delicious recipes for everyone. Her New Book, “Real Food Every Day” (ships October 21) is a follow up to “Emilys Fresh Kitchen.”With real talk about creating cookbooks, food photography, adapting to dietary needs, and the ups and downs of life as a food creator, this episode is for home cooks, entertainers, and anyone curious about the connections between food, health, and community. Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Emily mentioned two influential books in the Podcast from her food journey:"Breaking the Vicious Cycle" by Elaine Gottschall"Against All Grain" by Danielle WalkerEmily shared her recipe for Roasted Carrot and Miso Butter Soup from the “Real Food Every Day” cookbook that is available now for pre-order.Roasted Carrot and Miso Butter SoupGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 10 minutes COOK 60 minutes TOTAL 70 minutes SERVES 6Roasted Carrot and Miso Butter Soup is one of my favorite soups to make in the winter. It warms you up and is very satisfying. The recipe calls for simple ingredients that produce layers of flavor. The Miso butter adds another depth of flavor and is worth the extra step, but the soup is still delicious without it.To adapt for dairy-free and vegan, use miso butter made with vegan butter.INGREDIENTS:* 2 pounds carrots* 4 Tablespoons olive oil, divided* 2 cups diced yellow onion* 2 Tablespoons minced garlic* 2 Tablespoons grated ginger* 2 teaspoons sea salt* 1/4 teaspoon cayenne pepper* 7-8 cups vegetable broth* 2 Tablespoons fresh lime juice* 2 Tablespoons Miso ButterDIRECTIONS:1. Preheat the oven to 400 degrees.2. Scrub the carrots and cut them into large chunks, removing the tops.3. Place the carrots on a baking sheet lined with parchment paper.4. Coat the carrot pieces in 1 Tablespoon of olive oil.5. Roast the carrots for 45-60 minutes or until tender.6. Meanwhile, heat 3 Tablespoons of olive oil in a large pot over medium-high heat.7. Add the onions and cook until they are translucent, about 10 minutes.8. Add the garlic, ginger, salt and cayenne pepper and sauté for an additional 3 minutes.9. Add the roasted carrots and 7 cups of broth.10. Cook for an additional 2 minutes.11. Remove from heat and ladle into a blender.12. Blend the soup until smooth.13. Wipe out the pot and pour in the blended soup.14. Return the soup to the stove over medium heat, adding additional stock to achieve desired consistency.15. Whisk in the lime juice and miso butter.16. Adjust seasoning if needed and serve.17. Top with additional miso butter if desired.Miso ButterGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 5 minutes COOK 0 minutes TOTAL 5 minutes MAKES about 1/2 cupMiso Butter is made with only two ingredients:butter and miso paste. This compound butter is so versatile. You can add it to fish, chicken, steak, vegetables and potatoes. I add it to my roasted carrot soup on page_ and it adds another depth of flavor. Miso Butter is one of my favorite condiments to keep on hand.To adapt for dairy-free or vegan, use vegan butter.INGREDIENTS:* 8 Tablespoons butter, softened* 3 Tablespoons white miso pasteInstructions:Place the softened butter and miso paste in a small bowl.Using a hand blender or fork, cream the butter and miso paste together until smooth.Store covered in the refrigerator for up to 2 weeks.Transcript Episode Follows:Stephanie [00:00:00]:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. And today I'm talking with another Minnesota favorite, Emily Maxson. She is the author of Emily's Fresh Kitchen. And you have a second book coming out that is Emily's real food every day, similar to Emily's Fresh Kitchen, but more goodness, more healthy for you recipes. Emily Maxson, welcome to the show.Emily Maxson [00:00:31]:Thank you, Stephanie. Thanks so much for having me.Stephanie [00:00:34]:So when we first started talking, you had your first book, and you and I were on a similar publishing schedule. And that book, your book did super well, I think, of self published cookbooks because you worked with publisher, my friend Chris Olsen. I think that you sold, like, way more than a lot of cookbook authors do.Emily Maxson [00:00:57]:I did sell quite a few, and I'm very grateful for that. I had built a pretty good online community, and I think a lot of people resonated with my health story of healing through diet from Crohn's. So I think that helped with sales.Stephanie [00:01:13]:I think too, the thing about your book that I loved so much was you get a lot of diet books or health books that come across the way in the business that I'm in. But yours felt very much like a real cookbook, like real food, real approachable, a way that you could heal your gut and the way that you could eat healthier, but also with, like, regular foods, not with, like weird supplements. And also the recipes were just delicious. Like you could feed them to your whole family, not just be making separate things for yourself. Does that make sense?Emily Maxson [00:01:53]:Yeah. Well, yes. Thank you. That is a huge compliment because that is my goal with both books. Just to make healthier food that's very approachable, very easy, and just to taste good and that you don't know you're eating something that is gluten free or dairy free, and it tastes the same as a traditional version of that recipe.Stephanie [00:02:13]:So can you talk a little bit about your health, about your health journey, how book one started, and then obviously you had more to say with book two.Emily Maxson [00:02:23]:Yeah. So my health journey, I was in my late 20s and I was diagnosed with Crohn's disease through severe abdominal pain. Had thought they thought I had appendicitis. Was rushed into the hospital for surgery. They found out I had diseased intestines and removed part of my small and large intestine. Diagnosed with Crohn's disease. So I spent about 10 years in and out of the hospital on lots of different medications. And then I approached it differently through diet and lifestyle changes.Emily Maxson [00:02:57]:And learned about a diet called the specific carbohydrate diet. And that is a diet where you eliminate you, you eliminate disaccharides and polysaccharides. It gets to the chemical structure of food. So basically you can only have monosaccharid because they're the easiest to absorb in your intestines. So meat, fish, nuts, seeds, vegetables, fruit. No starches, no grains, no lactose. The only sugar I could have was honey or fruit. So I followed that.Emily Maxson [00:03:32]:The theory is if you follow that for one to two years, you can reset your gut. And that's what I did. And fortunately for me, I was able to totally reset it after 18 months of following really strict program. And then now I can eat things that weren't allowed then. Like I can go out and have pizza. And it's not, it doesn't upset me and, but I mostly try to cook the similarly to the way I was on that diet at home so that I can enjoy things in restaurants and have treats and things like that.Stephanie [00:04:07]:And so that someone could use your book to follow to try and heal their own guts, as it were.Emily Maxson [00:04:13]:Absolutely. I have a lot of recipes that follow that diet and they're all labeled if it's specific carbohydrate, if it's vegan, if it's grain free or paleo. And I also recommend the book if somebody wants to try to do that. The Specific Carbohydrate Diet by Elaine Gottschel. That is the book that got me started and she outlines everything.Stephanie [00:04:36]:Okay, I'll make sure to include that link in the show notes. One other way I think that your book has been helpful for me is when I'm entertaining and I have someone that's coming with a certain dietary restriction. It just, I don't know when more dietary restrictions became on my radar or in the zeitgeist. But you know, I've been entertaining a long time and now it's customary to ask people like do you have any dietary restrictions? And when you ask, people always do. And if I'm stumped or I don't know, like, oh, what can I do here? Like one time I had a cocktail party that I was having and we had a gluten free, a dairy free, a vegan, someone that was allergic to nuts. Like it was really a long exhausted list where I was like, oh my gosh, what's left to cook?Emily Maxson [00:05:32]:Yes, I can relate to that. It is it all. It seems like in every family or every friend group there's one or two people with dietary restrictions. And I don't know if it's just that we know more today or our food has changed or what. What it is, but that's definitely very common. So it is helpful to have something at your fingertips to look through and find something that would hopefully fit all those.Stephanie [00:05:59]:I think it's a combination almost of both. Like, we do know more about our food, and that's great. But also, you know, since the 70s, they've been putting a lot more processed food chemicals into our food. There's no, you know, it doesn't take a rocket scientist, I don't think, to like, correlate the rise of obesity and the rise of the packaged food industry and what people have been putting in our foods. And now you can see with Ozempic, you know, that 7 to 10% of the population are on GLP1 medications. And we're seeing that the packaged food industry is having to change again. And. And obviously recessionary thoughts, tariff pricing.Stephanie [00:06:42]:We're seeing product sizes shrink, too. It's interesting that I'm just. I've. I do a lot of work and hear a lot about restaurant culture because of the radio show that I do. And there's now like a whole subset of restaurants that are making like, mini versions of things so that people that are on medications and not eating as much can still enjoy coming to their restaurant and have something for them. It's so crazy how food becomes so fashionable and trendy.Emily Maxson [00:07:11]:I know that. I agree with you and I agree with the processed food and that impacting our health. And that's part of my second book, Real Food Every Day, where I talk about the difference between processed and unprocessed food. And, you know, it's great the. The things that we can do today, the. But we also are hurting a lot of our food, stripping it of nutrients and adding chemicals that are causing damage to our health, our microbiome and things.Stephanie [00:07:43]:I think too, one thing about your book that I really enjoyed and I'm a huge fan. Can you tell it also isn't hard, like, if you're not. I think sometimes if you're not a cook or you don't cook a lot, you feel like certain books are intimidating. Your book is very approachable, and that is something that was important to me with mine. Like, I'm not a fussy cook. I'm not a fancy cook. Your book feels really like I can make all the recipes in it. And it's not like weekend project cooking, which has its place you know, sometimes it's fun to do a recipe that takes two or three days and you're gonna have a special event, but for the most part when you're eating, you just like want something.Stephanie [00:08:25]:And the reason I think that people eat poorly is a lot of times due to convenience and just speed of our lives.Emily Maxson [00:08:32]:I agree. And that's why the majority of the recipes are very simple. Simple ingredients, easy to prepare. I joke that because I did go to culinary school, I am a chef, but I say I'm a chef turned home cook. I keep it nice and simple, focus on whole foods, real ingredients, and doesn't have to be complicated to make good.Stephanie [00:08:54]:Your food in the book is so beautiful. And you have a really close relationship with the person who photographs your books. And I'm assuming she's doing a lot of your edit, editing, video work too. Do you want to talk about Baylin a little bit?Emily Maxson [00:09:08]:Yes. Balin Fleming B Photography. She is phenomenal. I've worked with her for seven plus years now. She's just one of the most talented creatives I know. She takes all the beautiful photographs in both of the books. And when we've worked together, we have so much fun. She's great to collaborate with.Emily Maxson [00:09:32]:She has lots of great ideas and how to style the food. She always loves to hear the story behind the food and that just helps set the stage. Stage. We. I'm very grateful. It's been such a blessing in my life to have that relationship with her because as you know, Stephanie, writing your books, when you write a book, it's a very, it's a very lonely solo mission, other than maybe your husband's, your taste tester or your kids, but otherwise, you know, you're not working with a lot of other people on it. So to have a photographer who I have a close relationship with, who's really talented is great because I can bounce my ideas off of her and it doesn't feel so like such an isolating project.Stephanie [00:10:14]:You. I think that's a really good point. And I think that a lot of my extroverted activities, like I always look super busy and I always look like I'm doing a million things. And of course I am, but so is everybody else. Right? The, the actual process of making food and creating recipes and writing a substack and posting beautiful pictures, like, it's all very solitary and it is kind of lonely. And when you kind of do the entertaining piece, it feels like, oh, it's so nice to share that because a lot of times you're Just running from house to house trying to give them food to get it out of your kitchen.Emily Maxson [00:10:55]:Yes, yes, definitely. I agree.Stephanie [00:10:58]:When you think about this career, because it's a later in life career for you. Later in life career for me. Are you glad you landed on it? Has it been joyful?Emily Maxson [00:11:09]:Yes, definitely, it has been joyful. I, yes, I have really enjoyed it. There have been hard times, writer's block, lack of creativity, but it always comes again and I'm really enjoying it. It's so fun to have this new thing later in life because I think when you're younger, you think, these are the years I've got to get it all in and think of, you know, for me, I'm 55. That's old. Well, you know, it isn't. I don't feel old. And there's still so much more to do.Stephanie [00:11:41]:Yeah. What has been the thing you hate the most about this journey?Emily Maxson [00:11:46]:Oh, that's a great question. I think sometimes I have a hard time with the writing of the non recipe content or like, how to put. Put my thoughts into words. I have this information that I really want to share with and it's finding the right words to say it.Stephanie [00:12:08]:And it is like, if you think about a cookbook, the way that I think the best cookbooks work is there's a narrative, there's a through line. So if your through line is this health journey and starts with health, then, you know, how do you make that not boring? How do you turn that into a story? How do you make that feel personal to you but yet relatable to someone else? And then like, sometimes, let's just be honest, I'm staring at a recipe, I've made the recipe, I like the recipe, I like the pictures. It's all coming together. And then I have to write like a head note. Like, how many times can you say, you know, grandma's sugar cookies are the best sugar cookies in the world, made with real butter. And like, I just don't even have the words to get you excited about this thing. And then you have to still come up with it and then a story to go with it. And it can be just challenging to find the words.Emily Maxson [00:13:04]:I, I agree. That is my biggest struggle too. And like, how many times can I say simple to make, so delicious family and yeah, how, how can you reword that and how can you. Yeah, I know, I agree. I struggle with that as well.Stephanie [00:13:23]:When you think about the actual making of the recipes, like, how many times do you test each one and is it always the Same because for me it's not. Sometimes I'll make something once and be like, this is great, I love it. I know it's going to work. I make something like it all the time. Let's just be done.Emily Maxson [00:13:41]:Yeah, I have a handful of those. But then I get concerned like, oh no, this is, this is how I do it. I want to make sure that I've got it written out clearly for somebody else to do it because I'll have, I've had in the past, people say, when I'll make something, just somebody be over, well, tell me what you did with that and I'll send them the recipe. They'll be like, it didn't turn out like yours. So I want to make sure. So I would say I on average make a recipe three or four times. And it depends. There are a handful where I just do one like, oh my gosh, this is, this is spot on.Emily Maxson [00:14:20]:And it's simple enough. That you know, But a lot of them are things I make regularly at home anyway. So I am just cooking. Well just for my husband now or when my kids are home.Stephanie [00:14:32]:Right. When you, when you go back, like, have you had any recipes where there's been an error or like the way you wrote it isn't the way that someone else experience it and it's in the book and you're stuck and you're like, oh, oh, shoot.Emily Maxson [00:14:48]:I, I taught a cooking class at the Fox and Pantry, a holiday cooking class. And it was one of my newer recipes. And I did these molasses grain free molasses cookies for dessert. And I had baked them ahead of time to serve as dessert. I was demonstrating other recipes and then I gave the, the, the people in the class the recipes and I had a woman email me and say, I made your molasses cookies. And they didn't turn out at all like that. And I just panicked. And so I went to make them again.Emily Maxson [00:15:17]:I said, let me get into it, I will get back to you. And I made them. And I think I, I forget what it was off the top of my head, but I had one of the measurements incorrect. Like a third of a cup instead of two thirds or a quarter instead of three quarters. And so I was able to correct it and email her back like, so sorry, this is what the mistake was. I haven't found one in my book yet. There's always mistakes, but that was good. I'm glad that I got that corrected because that is in my new book.Emily Maxson [00:15:47]:So I'm glad that she tested it out.Stephanie [00:15:50]:It's funny, too, because I just cooked something from my first book that's now, I guess, three years old. And I'm at my cabin, and I had a bunch of tomatoes, and I was like, oh, I'm gonna make the tomato pie here. And I have a really bad oven at the cabin. It's a new stove, but it's just. It's beyond terrible. So I'm, like, looking at the instructions, and it says to cook it for 30 minutes. I ended up cooking something for 50 minutes. And I don't know, like, I think it's my terrible oven that's 75 degrees off.Stephanie [00:16:22]:But I was just like, oh, gosh, you know, I hope it isn't the recipe itself, because when I've made it at home, like, it worked fine. But also, like, that's weird, too, when you're calibrating different ovens or you're cooking different places or in stoves you're not familiar with, it's just like. That's why when you see, like, 20 to 25 minutes on a baking time, it used to bug me, but now I'm like, oh, I get why there's that range.Emily Maxson [00:16:47]:Yeah. I mean, it's bound to happen. You test the recipe multiple times. You have a. You have a copy editor. You proofread it multiple, multiple times. There's always. I've heard this from writers.Emily Maxson [00:16:58]:There's always going to be an error.Stephanie [00:17:00]:And there's like, my husband's a fiction writer, so there's always pages that there's a spelling error or a pronoun that's used incorrectly. So I guess that's just part of the. Part of the journey. So you have the cookbooks, have you, like, let's talk about the whole creator, Emily Maxson. Like, are you doing, like, substacks? Are you doing cooking clubs? Are you really leaning into all these other ways of monetizing your brand now that you are on your second book?Emily Maxson [00:17:31]:Current? I mean, I am not. I have my website and I post recipes there and tips and things there and social media, but I have not tapped into the substack or other things yet to generate revenue. I also help with our. We have a fireplace manufacturing company, and I do some work with my husband there, so I haven't had put as much time into that. But I. There are. There are products I'd like to recreate and do more with it, but I'm not yet. I have a few ideas, but.Stephanie [00:18:09]:Yeah, because I imagine with this health angle, like, there's ways to really get more into that and to help people on that journey, do nutritional or health coaching or, you know, meal plans if you're on specific type of restrictions or. I would imagine that there's a lot of gold to mine there, should you decide to. But do you feel pressured by that? Like, because, I mean, for a lot of us, this starts as a side hustle, and then it, like, becomes your thing. And, you know, groceries are expensive. It's not producing a lot of revenue. Usually people make money from books, but it's usually the second, third, and fourth books, not the first.Emily Maxson [00:18:53]:Fingers crossed on the second.Stephanie [00:18:56]:Yes.Emily Maxson [00:18:56]:But I know there is a little pressure because, honestly, I love creating recipes. I mean, I like that part of it, and I think the meal planning with dietary restrictions would be a good avenue for me. But, yeah, there is a little pressure for that. And with the other things going on in my life, sometimes I think, I don't know if I can do it, but if. Hopefully there'll be a window that will open up.Stephanie [00:19:23]:Are you a. Like, type A, where you're only going to do it if you can do it to the maximum degree of wanting to do it, or are you, like, more like me, where you'll do everything and it all might be just a little sloppy, but you'll just put as much work out there as you can.Emily Maxson [00:19:40]:I would say more type A. Yeah.Stephanie [00:19:42]:I. I wish I was more like that because I think I would be more refined in all the offerings that I have. But I get so excited about so many different things. I'm just like, oh, yeah, let's do this. Oh, yeah, let's do that.Emily Maxson [00:19:55]:But I love that about you. I love your approach. I love seeing you everywhere and all the things that you do and you're so casual about it, and just you. You produce good products, and people are like, yeah, I can do that. I think that's awesome, the way you approach it.Stephanie [00:20:10]:Thanks. Because I would say casual is how I showed up for the podcast today, because I'm at my cabin. I don't. My husband basically lives up here in the summertime, and I'm doing reverse commuting because of filming of the show. And I literally have, like, there's one day off a week that I have, and it's Sundays. And so, like, when I'm up here, like, okay, I have to do this podcast. I used to do audio only, and then everybody wanted video, so I'm like, okay, fine, I'm gonna video it, but I'm gonna have dirty hair, and I'm not Gonna put lipstick stick on. And it kind of just is what it is because I also want to live the quality of life that I want to live.Stephanie [00:20:49]:That feels good to me, and it's honest and it's authentic to a fault, probably because, you know, sometimes the dog will bark in the background, even when we're doing the TV show. Like, I don't know, and never say never. But that TV show that we do came sort of by accident, and it happens in my kitchen. It's my real life. My dog barks. My husband runs to the bathroom in the background. I don't know if I know how to do things any other way. I'm just not that good at being that polished, I guess.Emily Maxson [00:21:24]:I think people love real life. That's why, I mean, keeping it real. It's very approachable, and that's why reality TV is so popular. People want to see. Yeah. How people are really living and how people are doing and hear the dog bark in the background, because that's what's happening in their homes.Stephanie [00:21:42]:We can be real. The real cookbook writers of the Twin Cities. Wouldn't that be funny?Emily Maxson [00:21:47]:Yes. I love it.Stephanie [00:21:48]:Okay. Another weird thing that I discovered, and I'm curious if this for you. Like, I cook a lot. I just. I do. I cook a lot. I cook a lot for my family. I'm cooking for the shows.Stephanie [00:21:59]:I'm cooking for tv. I'm doing all this cooking, but I really have anxiety about cooking in front of people. And you would think that, like, TV would be people, but it's not. It's two camera people who are my friends now, and there's no anxiety about cooking in front of them. But, like, when I'm going, like, people want me to do cooking classes, and they want me to do all this cooking in front of them, and I'm realizing it really causes me a lot of stress, and I don't love it, and it doesn't give me joy. I have so much anxiety. I wake up in the middle of the night before the class, wondering. I don't.Stephanie [00:22:36]:I'm not a professionally trained cook. I'm not a chef. I didn't go to cooking school. So I feel like people are going to be looking to me for answers to things that I have no business giving. I have so much impostor syndrome around the actual cooking, and yet I have this whole life that's building up around this being a cook. Do you have any of that?Emily Maxson [00:22:58]:Definitely. I have the same thing. I don't. I get nervous. I get anxious about Cooking in front of people. Even when I'm on TV shows where it is just a couple cameras, I still am. I still get nervous, and I think it is that pressure. You want to give people the right information.Emily Maxson [00:23:16]:And I did go to culinary school. It was a long, long time ago, and I still have imposter syndrome. Like, what do I know? Yeah, but. But this is how I do it. And you share it with people and. But I do. I get that as well.Stephanie [00:23:30]:Yeah. And then people will be like, well, I know I have terrible knife skills. Do you have good knife skills?Emily Maxson [00:23:35]:I don't think so. I mean, I know what to do. I mean, sometimes I look at the pictures of my chopped up cilantro, and I'm like, ooh, a chef would look at that and say, that's not so good.Stephanie [00:23:45]:Yeah. And, like, you know when you're making, like, a mirepoix, and it's all like, my carrots are 16 different sizes instead of just, like, unifor and batons. Right. So I took. I actually took a class, and I did learn a lot, but I'm finding now that I'm not good at staying with it or practicing it because it requires, like, practice. Right. And if you were in a classroom setting or being judged on it, you would keep going. And now I'm just like, oh, I know I'm supposed to hold my hand this way, but I really got to get these carrots chopped.Emily Maxson [00:24:17]:Exactly. Yeah.Stephanie [00:24:19]:So it's kind of funny. Are there people that inspire you that are in the cookbook or the cooking space?Emily Maxson [00:24:27]:Oh, that's a great question. I mean, there's a lot of great cookbook authors out there.Stephanie [00:24:33]:You.Emily Maxson [00:24:33]:You're an excellent author. I love your book. I ordered your second one. I'm excited to get that. I mean, I remember early on, early in my culinary career, I just had so much respect for Jamie Oliver, the Naked Chef, because he was just so different than everybody else. And I still have a lot of respect for him. And he's put out a ton of.Stephanie [00:25:03]:And he's changing too, which I also love. Like, you know, he went from. He's just. He's evolved, I think, as a chef, and he's really gotten more to the space where I think he's feeling the most comfortable in his skin, too, in his own kitchen, cooking for his own family. He's a very rustic cook, actually, versus, like, when you see him doing more of the chefy things that he started with. I just. I really like him too, and I like how much he simplifies. Things.Emily Maxson [00:25:33]:Yeah, he's insanely talented, but he brings it down to our level and I appreciate that. It's, it's. He. He's very approachable and just real. So, yeah, I really like him a lot. He's good. And Danielle Walker, who wrote Against All Grain, she has, I don't know, maybe five books out now. She was.Emily Maxson [00:25:54]:Her first book, I remember getting that. And I had done the specific carbohydrate diet and was writing my own recipes and doing some blogging, and that was the first book that I was like, you know what? I could do this. And so I think she's been inspiring to me because a similar health journey and did it. And I was the one person who I was like, okay, I think I can do this.Stephanie [00:26:16]:So you know what would be cool? Not that you need more ideas, but I'm going to give you one because that's how I think it would. Like there. There's a woman, her name's Carolyn Chambers, and she's a cookbook writer and she's a family cook. We'll say, like, lots of variety. And the thing that she does that really resonates with people is she has all the substitutions in a recipe. So, like, she'll make a rice salad, but she'll give you all the different grains you could substitute for the rice. And if you can't have rice vinegar, there's the five other vinegars you could use. One thing that would be cool, that I would love to see is if you, like, took a recipe that you liked and you made it so that it could be healthier or in a way that more people could enjoy it.Stephanie [00:27:00]:So, like, my recipe book, for instance, is not at all diet, not at all. It's. It's whole, it's regular ingredients, it's not weird stuff. But, like, I think that could be a real interesting thing to follow for you.Emily Maxson [00:27:16]:I have done that with some recipes. Like in my Real food, every day, I have my strawberry shortcake recipe, which is grain free, which I loved growing up. My mom would make the Bisquick. Yes, Strawberry shortcakes, and I loved. It was the perfect balance of sweet and savory. It's a little salty. And so I wanted to re. I mean, that was a recipe I did multiple times to try to recreate that, so things like that.Emily Maxson [00:27:41]:But I love your idea. I could just cook through a book and try to do a version that would fit the different dietary guidelines.Stephanie [00:27:49]:Yeah. Or even just picking different recipes from different books and like filming that, like here's because when you have a cookbook that you like or when you're looking for inspiration, you probably pull out this recipe and you look at it and you think, oh, I have these six things. I don't have these three. You know, and especially I think about this because I'm at the cabin a lot, and I. It's 20 minutes to get to a store and a boat ride and a car ride, and it's complicated. So I will want to make something, but I'll have to really improvise a lot of times on the exact ingredients and figure out how I'm going to get it all to go. So I think that could be really interesting and also educational for people that are on a dietary journey, that maybe it's new for them and they do know some cooking, but they haven't cooked in the way that is maybe more helpful for them. Yeah, this is a weird thought, too, but I've been spending a lot of time at the cabin, and there's all these people that come and go and they bring all their groceries and then they leave.Stephanie [00:28:49]:And I keep looking at this refrigerator full of food, and I, I, I feel like, oh, I'm gonna have to make dinner here now for the rest of us that are left, but there's not, like, food you can eat. Like, it's so much like processed food and cheese spreads and salsas and condiments and breads that, like, there's just so much food that I actually wouldn't probably eat. And it's fascinating to me how people grocery shop.Emily Maxson [00:29:19]:Yeah. And I suppose too, if they're coming to your cabin as a guest, they're on vacation, so they're eating maybe more treats or processed foods that they eat on a regular basis. So it's their snacks and things like that.Stephanie [00:29:34]:Yes, that's like, what I'm left with. And I'm like, oh, okay, now I have to make a meal. It's a Sunday night. Which is why we make a lot of pizza, because we're using up all those dribs and drabs. And I hate to waste things. So, like, sometimes I have this horrible salsa that tastes like just a sugary mess. I'm like, what am I going to do with this? And I've got tons of vegetables in the garden. I was like, well, I could probably use a cup of it to make a soup.Stephanie [00:29:59]:And if I fortified it enough with vegetables and broth and it wouldn't be so terrible to have this sort of super sweet base. But yeah, that's my life.Emily Maxson [00:30:16]:I like your soup idea. That's a great way to use up the salsa.Stephanie [00:30:20]:All right, so where can people follow you? And how can they get the book?Emily Maxson [00:30:24]:Okay, my website, emily'sfreshkitchen.com the book is on Amazon. It will be in local stores. Five Swans, Gray and Excelsior. The Fox and Pantry, Golden Fig. Yes. So I love it.Stephanie [00:30:42]:Well, thanks for spending time with me. Emily and I will see you around. And maybe we'll do a taste bud episode together. You never know.Emily Maxson [00:30:49]:I'd love it. Thank you. Always good to see you.Stephanie [00:30:51]:Yeah, same. We'll talk soon. Thanks.Emily Maxson [00:30:54]:Bye. Bye.Stephanie's Dish Newsletter is a reader-supported publication. 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Welcome to "Dishing with Stephanie's Dish." In this episode, Stephanie sits down with Emily Maxson—two time cookbook author, chef, and the creative mind behind @EmilysFreshKitchen. Emily shares her personal health journey, navigating Crohn's disease through diet and lifestyle changes, and how that experience fueled her passion for approachable, healthy, and delicious recipes for everyone. Her New Book, “Real Food Every Day” (ships October 21) is a follow up to “Emilys Fresh Kitchen.”With real talk about creating cookbooks, food photography, adapting to dietary needs, and the ups and downs of life as a food creator, this episode is for home cooks, entertainers, and anyone curious about the connections between food, health, and community. Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Emily mentioned two influential books in the Podcast from her food journey:"Breaking the Vicious Cycle" by Elaine Gottschall"Against All Grain" by Danielle WalkerEmily shared her recipe for Roasted Carrot and Miso Butter Soup from the “Real Food Every Day” cookbook that is available now for pre-order.Roasted Carrot and Miso Butter SoupGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 10 minutes COOK 60 minutes TOTAL 70 minutes SERVES 6Roasted Carrot and Miso Butter Soup is one of my favorite soups to make in the winter. It warms you up and is very satisfying. The recipe calls for simple ingredients that produce layers of flavor. The Miso butter adds another depth of flavor and is worth the extra step, but the soup is still delicious without it.To adapt for dairy-free and vegan, use miso butter made with vegan butter.INGREDIENTS:* 2 pounds carrots* 4 Tablespoons olive oil, divided* 2 cups diced yellow onion* 2 Tablespoons minced garlic* 2 Tablespoons grated ginger* 2 teaspoons sea salt* 1/4 teaspoon cayenne pepper* 7-8 cups vegetable broth* 2 Tablespoons fresh lime juice* 2 Tablespoons Miso ButterDIRECTIONS:1. Preheat the oven to 400 degrees.2. Scrub the carrots and cut them into large chunks, removing the tops.3. Place the carrots on a baking sheet lined with parchment paper.4. Coat the carrot pieces in 1 Tablespoon of olive oil.5. Roast the carrots for 45-60 minutes or until tender.6. Meanwhile, heat 3 Tablespoons of olive oil in a large pot over medium-high heat.7. Add the onions and cook until they are translucent, about 10 minutes.8. Add the garlic, ginger, salt and cayenne pepper and sauté for an additional 3 minutes.9. Add the roasted carrots and 7 cups of broth.10. Cook for an additional 2 minutes.11. Remove from heat and ladle into a blender.12. Blend the soup until smooth.13. Wipe out the pot and pour in the blended soup.14. Return the soup to the stove over medium heat, adding additional stock to achieve desired consistency.15. Whisk in the lime juice and miso butter.16. Adjust seasoning if needed and serve.17. Top with additional miso butter if desired.Miso ButterGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 5 minutes COOK 0 minutes TOTAL 5 minutes MAKES about 1/2 cupMiso Butter is made with only two ingredients:butter and miso paste. This compound butter is so versatile. You can add it to fish, chicken, steak, vegetables and potatoes. I add it to my roasted carrot soup on page_ and it adds another depth of flavor. Miso Butter is one of my favorite condiments to keep on hand.To adapt for dairy-free or vegan, use vegan butter.INGREDIENTS:* 8 Tablespoons butter, softened* 3 Tablespoons white miso pasteInstructions:Place the softened butter and miso paste in a small bowl.Using a hand blender or fork, cream the butter and miso paste together until smooth.Store covered in the refrigerator for up to 2 weeks.Transcript Episode Follows:Stephanie [00:00:00]:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. And today I'm talking with another Minnesota favorite, Emily Maxson. She is the author of Emily's Fresh Kitchen. And you have a second book coming out that is Emily's real food every day, similar to Emily's Fresh Kitchen, but more goodness, more healthy for you recipes. Emily Maxson, welcome to the show.Emily Maxson [00:00:31]:Thank you, Stephanie. Thanks so much for having me.Stephanie [00:00:34]:So when we first started talking, you had your first book, and you and I were on a similar publishing schedule. And that book, your book did super well, I think, of self published cookbooks because you worked with publisher, my friend Chris Olsen. I think that you sold, like, way more than a lot of cookbook authors do.Emily Maxson [00:00:57]:I did sell quite a few, and I'm very grateful for that. I had built a pretty good online community, and I think a lot of people resonated with my health story of healing through diet from Crohn's. So I think that helped with sales.Stephanie [00:01:13]:I think too, the thing about your book that I loved so much was you get a lot of diet books or health books that come across the way in the business that I'm in. But yours felt very much like a real cookbook, like real food, real approachable, a way that you could heal your gut and the way that you could eat healthier, but also with, like, regular foods, not with, like weird supplements. And also the recipes were just delicious. Like you could feed them to your whole family, not just be making separate things for yourself. Does that make sense?Emily Maxson [00:01:53]:Yeah. Well, yes. Thank you. That is a huge compliment because that is my goal with both books. Just to make healthier food that's very approachable, very easy, and just to taste good and that you don't know you're eating something that is gluten free or dairy free, and it tastes the same as a traditional version of that recipe.Stephanie [00:02:13]:So can you talk a little bit about your health, about your health journey, how book one started, and then obviously you had more to say with book two.Emily Maxson [00:02:23]:Yeah. So my health journey, I was in my late 20s and I was diagnosed with Crohn's disease through severe abdominal pain. Had thought they thought I had appendicitis. Was rushed into the hospital for surgery. They found out I had diseased intestines and removed part of my small and large intestine. Diagnosed with Crohn's disease. So I spent about 10 years in and out of the hospital on lots of different medications. And then I approached it differently through diet and lifestyle changes.Emily Maxson [00:02:57]:And learned about a diet called the specific carbohydrate diet. And that is a diet where you eliminate you, you eliminate disaccharides and polysaccharides. It gets to the chemical structure of food. So basically you can only have monosaccharid because they're the easiest to absorb in your intestines. So meat, fish, nuts, seeds, vegetables, fruit. No starches, no grains, no lactose. The only sugar I could have was honey or fruit. So I followed that.Emily Maxson [00:03:32]:The theory is if you follow that for one to two years, you can reset your gut. And that's what I did. And fortunately for me, I was able to totally reset it after 18 months of following really strict program. And then now I can eat things that weren't allowed then. Like I can go out and have pizza. And it's not, it doesn't upset me and, but I mostly try to cook the similarly to the way I was on that diet at home so that I can enjoy things in restaurants and have treats and things like that.Stephanie [00:04:07]:And so that someone could use your book to follow to try and heal their own guts, as it were.Emily Maxson [00:04:13]:Absolutely. I have a lot of recipes that follow that diet and they're all labeled if it's specific carbohydrate, if it's vegan, if it's grain free or paleo. And I also recommend the book if somebody wants to try to do that. The Specific Carbohydrate Diet by Elaine Gottschel. That is the book that got me started and she outlines everything.Stephanie [00:04:36]:Okay, I'll make sure to include that link in the show notes. One other way I think that your book has been helpful for me is when I'm entertaining and I have someone that's coming with a certain dietary restriction. It just, I don't know when more dietary restrictions became on my radar or in the zeitgeist. But you know, I've been entertaining a long time and now it's customary to ask people like do you have any dietary restrictions? And when you ask, people always do. And if I'm stumped or I don't know, like, oh, what can I do here? Like one time I had a cocktail party that I was having and we had a gluten free, a dairy free, a vegan, someone that was allergic to nuts. Like it was really a long exhausted list where I was like, oh my gosh, what's left to cook?Emily Maxson [00:05:32]:Yes, I can relate to that. It is it all. It seems like in every family or every friend group there's one or two people with dietary restrictions. And I don't know if it's just that we know more today or our food has changed or what. What it is, but that's definitely very common. So it is helpful to have something at your fingertips to look through and find something that would hopefully fit all those.Stephanie [00:05:59]:I think it's a combination almost of both. Like, we do know more about our food, and that's great. But also, you know, since the 70s, they've been putting a lot more processed food chemicals into our food. There's no, you know, it doesn't take a rocket scientist, I don't think, to like, correlate the rise of obesity and the rise of the packaged food industry and what people have been putting in our foods. And now you can see with Ozempic, you know, that 7 to 10% of the population are on GLP1 medications. And we're seeing that the packaged food industry is having to change again. And. And obviously recessionary thoughts, tariff pricing.Stephanie [00:06:42]:We're seeing product sizes shrink, too. It's interesting that I'm just. I've. I do a lot of work and hear a lot about restaurant culture because of the radio show that I do. And there's now like a whole subset of restaurants that are making like, mini versions of things so that people that are on medications and not eating as much can still enjoy coming to their restaurant and have something for them. It's so crazy how food becomes so fashionable and trendy.Emily Maxson [00:07:11]:I know that. I agree with you and I agree with the processed food and that impacting our health. And that's part of my second book, Real Food Every Day, where I talk about the difference between processed and unprocessed food. And, you know, it's great the. The things that we can do today, the. But we also are hurting a lot of our food, stripping it of nutrients and adding chemicals that are causing damage to our health, our microbiome and things.Stephanie [00:07:43]:I think too, one thing about your book that I really enjoyed and I'm a huge fan. Can you tell it also isn't hard, like, if you're not. I think sometimes if you're not a cook or you don't cook a lot, you feel like certain books are intimidating. Your book is very approachable, and that is something that was important to me with mine. Like, I'm not a fussy cook. I'm not a fancy cook. Your book feels really like I can make all the recipes in it. And it's not like weekend project cooking, which has its place you know, sometimes it's fun to do a recipe that takes two or three days and you're gonna have a special event, but for the most part when you're eating, you just like want something.Stephanie [00:08:25]:And the reason I think that people eat poorly is a lot of times due to convenience and just speed of our lives.Emily Maxson [00:08:32]:I agree. And that's why the majority of the recipes are very simple. Simple ingredients, easy to prepare. I joke that because I did go to culinary school, I am a chef, but I say I'm a chef turned home cook. I keep it nice and simple, focus on whole foods, real ingredients, and doesn't have to be complicated to make good.Stephanie [00:08:54]:Your food in the book is so beautiful. And you have a really close relationship with the person who photographs your books. And I'm assuming she's doing a lot of your edit, editing, video work too. Do you want to talk about Baylin a little bit?Emily Maxson [00:09:08]:Yes. Balin Fleming B Photography. She is phenomenal. I've worked with her for seven plus years now. She's just one of the most talented creatives I know. She takes all the beautiful photographs in both of the books. And when we've worked together, we have so much fun. She's great to collaborate with.Emily Maxson [00:09:32]:She has lots of great ideas and how to style the food. She always loves to hear the story behind the food and that just helps set the stage. Stage. We. I'm very grateful. It's been such a blessing in my life to have that relationship with her because as you know, Stephanie, writing your books, when you write a book, it's a very, it's a very lonely solo mission, other than maybe your husband's, your taste tester or your kids, but otherwise, you know, you're not working with a lot of other people on it. So to have a photographer who I have a close relationship with, who's really talented is great because I can bounce my ideas off of her and it doesn't feel so like such an isolating project.Stephanie [00:10:14]:You. I think that's a really good point. And I think that a lot of my extroverted activities, like I always look super busy and I always look like I'm doing a million things. And of course I am, but so is everybody else. Right? The, the actual process of making food and creating recipes and writing a substack and posting beautiful pictures, like, it's all very solitary and it is kind of lonely. And when you kind of do the entertaining piece, it feels like, oh, it's so nice to share that because a lot of times you're Just running from house to house trying to give them food to get it out of your kitchen.Emily Maxson [00:10:55]:Yes, yes, definitely. I agree.Stephanie [00:10:58]:When you think about this career, because it's a later in life career for you. Later in life career for me. Are you glad you landed on it? Has it been joyful?Emily Maxson [00:11:09]:Yes, definitely, it has been joyful. I, yes, I have really enjoyed it. There have been hard times, writer's block, lack of creativity, but it always comes again and I'm really enjoying it. It's so fun to have this new thing later in life because I think when you're younger, you think, these are the years I've got to get it all in and think of, you know, for me, I'm 55. That's old. Well, you know, it isn't. I don't feel old. And there's still so much more to do.Stephanie [00:11:41]:Yeah. What has been the thing you hate the most about this journey?Emily Maxson [00:11:46]:Oh, that's a great question. I think sometimes I have a hard time with the writing of the non recipe content or like, how to put. Put my thoughts into words. I have this information that I really want to share with and it's finding the right words to say it.Stephanie [00:12:08]:And it is like, if you think about a cookbook, the way that I think the best cookbooks work is there's a narrative, there's a through line. So if your through line is this health journey and starts with health, then, you know, how do you make that not boring? How do you turn that into a story? How do you make that feel personal to you but yet relatable to someone else? And then like, sometimes, let's just be honest, I'm staring at a recipe, I've made the recipe, I like the recipe, I like the pictures. It's all coming together. And then I have to write like a head note. Like, how many times can you say, you know, grandma's sugar cookies are the best sugar cookies in the world, made with real butter. And like, I just don't even have the words to get you excited about this thing. And then you have to still come up with it and then a story to go with it. And it can be just challenging to find the words.Emily Maxson [00:13:04]:I, I agree. That is my biggest struggle too. And like, how many times can I say simple to make, so delicious family and yeah, how, how can you reword that and how can you. Yeah, I know, I agree. I struggle with that as well.Stephanie [00:13:23]:When you think about the actual making of the recipes, like, how many times do you test each one and is it always the Same because for me it's not. Sometimes I'll make something once and be like, this is great, I love it. I know it's going to work. I make something like it all the time. Let's just be done.Emily Maxson [00:13:41]:Yeah, I have a handful of those. But then I get concerned like, oh no, this is, this is how I do it. I want to make sure that I've got it written out clearly for somebody else to do it because I'll have, I've had in the past, people say, when I'll make something, just somebody be over, well, tell me what you did with that and I'll send them the recipe. They'll be like, it didn't turn out like yours. So I want to make sure. So I would say I on average make a recipe three or four times. And it depends. There are a handful where I just do one like, oh my gosh, this is, this is spot on.Emily Maxson [00:14:20]:And it's simple enough. That you know, But a lot of them are things I make regularly at home anyway. So I am just cooking. Well just for my husband now or when my kids are home.Stephanie [00:14:32]:Right. When you, when you go back, like, have you had any recipes where there's been an error or like the way you wrote it isn't the way that someone else experience it and it's in the book and you're stuck and you're like, oh, oh, shoot.Emily Maxson [00:14:48]:I, I taught a cooking class at the Fox and Pantry, a holiday cooking class. And it was one of my newer recipes. And I did these molasses grain free molasses cookies for dessert. And I had baked them ahead of time to serve as dessert. I was demonstrating other recipes and then I gave the, the, the people in the class the recipes and I had a woman email me and say, I made your molasses cookies. And they didn't turn out at all like that. And I just panicked. And so I went to make them again.Emily Maxson [00:15:17]:I said, let me get into it, I will get back to you. And I made them. And I think I, I forget what it was off the top of my head, but I had one of the measurements incorrect. Like a third of a cup instead of two thirds or a quarter instead of three quarters. And so I was able to correct it and email her back like, so sorry, this is what the mistake was. I haven't found one in my book yet. There's always mistakes, but that was good. I'm glad that I got that corrected because that is in my new book.Emily Maxson [00:15:47]:So I'm glad that she tested it out.Stephanie [00:15:50]:It's funny, too, because I just cooked something from my first book that's now, I guess, three years old. And I'm at my cabin, and I had a bunch of tomatoes, and I was like, oh, I'm gonna make the tomato pie here. And I have a really bad oven at the cabin. It's a new stove, but it's just. It's beyond terrible. So I'm, like, looking at the instructions, and it says to cook it for 30 minutes. I ended up cooking something for 50 minutes. And I don't know, like, I think it's my terrible oven that's 75 degrees off.Stephanie [00:16:22]:But I was just like, oh, gosh, you know, I hope it isn't the recipe itself, because when I've made it at home, like, it worked fine. But also, like, that's weird, too, when you're calibrating different ovens or you're cooking different places or in stoves you're not familiar with, it's just like. That's why when you see, like, 20 to 25 minutes on a baking time, it used to bug me, but now I'm like, oh, I get why there's that range.Emily Maxson [00:16:47]:Yeah. I mean, it's bound to happen. You test the recipe multiple times. You have a. You have a copy editor. You proofread it multiple, multiple times. There's always. I've heard this from writers.Emily Maxson [00:16:58]:There's always going to be an error.Stephanie [00:17:00]:And there's like, my husband's a fiction writer, so there's always pages that there's a spelling error or a pronoun that's used incorrectly. So I guess that's just part of the. Part of the journey. So you have the cookbooks, have you, like, let's talk about the whole creator, Emily Maxson. Like, are you doing, like, substacks? Are you doing cooking clubs? Are you really leaning into all these other ways of monetizing your brand now that you are on your second book?Emily Maxson [00:17:31]:Current? I mean, I am not. I have my website and I post recipes there and tips and things there and social media, but I have not tapped into the substack or other things yet to generate revenue. I also help with our. We have a fireplace manufacturing company, and I do some work with my husband there, so I haven't had put as much time into that. But I. There are. There are products I'd like to recreate and do more with it, but I'm not yet. I have a few ideas, but.Stephanie [00:18:09]:Yeah, because I imagine with this health angle, like, there's ways to really get more into that and to help people on that journey, do nutritional or health coaching or, you know, meal plans if you're on specific type of restrictions or. I would imagine that there's a lot of gold to mine there, should you decide to. But do you feel pressured by that? Like, because, I mean, for a lot of us, this starts as a side hustle, and then it, like, becomes your thing. And, you know, groceries are expensive. It's not producing a lot of revenue. Usually people make money from books, but it's usually the second, third, and fourth books, not the first.Emily Maxson [00:18:53]:Fingers crossed on the second.Stephanie [00:18:56]:Yes.Emily Maxson [00:18:56]:But I know there is a little pressure because, honestly, I love creating recipes. I mean, I like that part of it, and I think the meal planning with dietary restrictions would be a good avenue for me. But, yeah, there is a little pressure for that. And with the other things going on in my life, sometimes I think, I don't know if I can do it, but if. Hopefully there'll be a window that will open up.Stephanie [00:19:23]:Are you a. Like, type A, where you're only going to do it if you can do it to the maximum degree of wanting to do it, or are you, like, more like me, where you'll do everything and it all might be just a little sloppy, but you'll just put as much work out there as you can.Emily Maxson [00:19:40]:I would say more type A. Yeah.Stephanie [00:19:42]:I. I wish I was more like that because I think I would be more refined in all the offerings that I have. But I get so excited about so many different things. I'm just like, oh, yeah, let's do this. Oh, yeah, let's do that.Emily Maxson [00:19:55]:But I love that about you. I love your approach. I love seeing you everywhere and all the things that you do and you're so casual about it, and just you. You produce good products, and people are like, yeah, I can do that. I think that's awesome, the way you approach it.Stephanie [00:20:10]:Thanks. Because I would say casual is how I showed up for the podcast today, because I'm at my cabin. I don't. My husband basically lives up here in the summertime, and I'm doing reverse commuting because of filming of the show. And I literally have, like, there's one day off a week that I have, and it's Sundays. And so, like, when I'm up here, like, okay, I have to do this podcast. I used to do audio only, and then everybody wanted video, so I'm like, okay, fine, I'm gonna video it, but I'm gonna have dirty hair, and I'm not Gonna put lipstick stick on. And it kind of just is what it is because I also want to live the quality of life that I want to live.Stephanie [00:20:49]:That feels good to me, and it's honest and it's authentic to a fault, probably because, you know, sometimes the dog will bark in the background, even when we're doing the TV show. Like, I don't know, and never say never. But that TV show that we do came sort of by accident, and it happens in my kitchen. It's my real life. My dog barks. My husband runs to the bathroom in the background. I don't know if I know how to do things any other way. I'm just not that good at being that polished, I guess.Emily Maxson [00:21:24]:I think people love real life. That's why, I mean, keeping it real. It's very approachable, and that's why reality TV is so popular. People want to see. Yeah. How people are really living and how people are doing and hear the dog bark in the background, because that's what's happening in their homes.Stephanie [00:21:42]:We can be real. The real cookbook writers of the Twin Cities. Wouldn't that be funny?Emily Maxson [00:21:47]:Yes. I love it.Stephanie [00:21:48]:Okay. Another weird thing that I discovered, and I'm curious if this for you. Like, I cook a lot. I just. I do. I cook a lot. I cook a lot for my family. I'm cooking for the shows.Stephanie [00:21:59]:I'm cooking for tv. I'm doing all this cooking, but I really have anxiety about cooking in front of people. And you would think that, like, TV would be people, but it's not. It's two camera people who are my friends now, and there's no anxiety about cooking in front of them. But, like, when I'm going, like, people want me to do cooking classes, and they want me to do all this cooking in front of them, and I'm realizing it really causes me a lot of stress, and I don't love it, and it doesn't give me joy. I have so much anxiety. I wake up in the middle of the night before the class, wondering. I don't.Stephanie [00:22:36]:I'm not a professionally trained cook. I'm not a chef. I didn't go to cooking school. So I feel like people are going to be looking to me for answers to things that I have no business giving. I have so much impostor syndrome around the actual cooking, and yet I have this whole life that's building up around this being a cook. Do you have any of that?Emily Maxson [00:22:58]:Definitely. I have the same thing. I don't. I get nervous. I get anxious about Cooking in front of people. Even when I'm on TV shows where it is just a couple cameras, I still am. I still get nervous, and I think it is that pressure. You want to give people the right information.Emily Maxson [00:23:16]:And I did go to culinary school. It was a long, long time ago, and I still have imposter syndrome. Like, what do I know? Yeah, but. But this is how I do it. And you share it with people and. But I do. I get that as well.Stephanie [00:23:30]:Yeah. And then people will be like, well, I know I have terrible knife skills. Do you have good knife skills?Emily Maxson [00:23:35]:I don't think so. I mean, I know what to do. I mean, sometimes I look at the pictures of my chopped up cilantro, and I'm like, ooh, a chef would look at that and say, that's not so good.Stephanie [00:23:45]:Yeah. And, like, you know when you're making, like, a mirepoix, and it's all like, my carrots are 16 different sizes instead of just, like, unifor and batons. Right. So I took. I actually took a class, and I did learn a lot, but I'm finding now that I'm not good at staying with it or practicing it because it requires, like, practice. Right. And if you were in a classroom setting or being judged on it, you would keep going. And now I'm just like, oh, I know I'm supposed to hold my hand this way, but I really got to get these carrots chopped.Emily Maxson [00:24:17]:Exactly. Yeah.Stephanie [00:24:19]:So it's kind of funny. Are there people that inspire you that are in the cookbook or the cooking space?Emily Maxson [00:24:27]:Oh, that's a great question. I mean, there's a lot of great cookbook authors out there.Stephanie [00:24:33]:You.Emily Maxson [00:24:33]:You're an excellent author. I love your book. I ordered your second one. I'm excited to get that. I mean, I remember early on, early in my culinary career, I just had so much respect for Jamie Oliver, the Naked Chef, because he was just so different than everybody else. And I still have a lot of respect for him. And he's put out a ton of.Stephanie [00:25:03]:And he's changing too, which I also love. Like, you know, he went from. He's just. He's evolved, I think, as a chef, and he's really gotten more to the space where I think he's feeling the most comfortable in his skin, too, in his own kitchen, cooking for his own family. He's a very rustic cook, actually, versus, like, when you see him doing more of the chefy things that he started with. I just. I really like him too, and I like how much he simplifies. Things.Emily Maxson [00:25:33]:Yeah, he's insanely talented, but he brings it down to our level and I appreciate that. It's, it's. He. He's very approachable and just real. So, yeah, I really like him a lot. He's good. And Danielle Walker, who wrote Against All Grain, she has, I don't know, maybe five books out now. She was.Emily Maxson [00:25:54]:Her first book, I remember getting that. And I had done the specific carbohydrate diet and was writing my own recipes and doing some blogging, and that was the first book that I was like, you know what? I could do this. And so I think she's been inspiring to me because a similar health journey and did it. And I was the one person who I was like, okay, I think I can do this.Stephanie [00:26:16]:So you know what would be cool? Not that you need more ideas, but I'm going to give you one because that's how I think it would. Like there. There's a woman, her name's Carolyn Chambers, and she's a cookbook writer and she's a family cook. We'll say, like, lots of variety. And the thing that she does that really resonates with people is she has all the substitutions in a recipe. So, like, she'll make a rice salad, but she'll give you all the different grains you could substitute for the rice. And if you can't have rice vinegar, there's the five other vinegars you could use. One thing that would be cool, that I would love to see is if you, like, took a recipe that you liked and you made it so that it could be healthier or in a way that more people could enjoy it.Stephanie [00:27:00]:So, like, my recipe book, for instance, is not at all diet, not at all. It's. It's whole, it's regular ingredients, it's not weird stuff. But, like, I think that could be a real interesting thing to follow for you.Emily Maxson [00:27:16]:I have done that with some recipes. Like in my Real food, every day, I have my strawberry shortcake recipe, which is grain free, which I loved growing up. My mom would make the Bisquick. Yes, Strawberry shortcakes, and I loved. It was the perfect balance of sweet and savory. It's a little salty. And so I wanted to re. I mean, that was a recipe I did multiple times to try to recreate that, so things like that.Emily Maxson [00:27:41]:But I love your idea. I could just cook through a book and try to do a version that would fit the different dietary guidelines.Stephanie [00:27:49]:Yeah. Or even just picking different recipes from different books and like filming that, like here's because when you have a cookbook that you like or when you're looking for inspiration, you probably pull out this recipe and you look at it and you think, oh, I have these six things. I don't have these three. You know, and especially I think about this because I'm at the cabin a lot, and I. It's 20 minutes to get to a store and a boat ride and a car ride, and it's complicated. So I will want to make something, but I'll have to really improvise a lot of times on the exact ingredients and figure out how I'm going to get it all to go. So I think that could be really interesting and also educational for people that are on a dietary journey, that maybe it's new for them and they do know some cooking, but they haven't cooked in the way that is maybe more helpful for them. Yeah, this is a weird thought, too, but I've been spending a lot of time at the cabin, and there's all these people that come and go and they bring all their groceries and then they leave.Stephanie [00:28:49]:And I keep looking at this refrigerator full of food, and I, I, I feel like, oh, I'm gonna have to make dinner here now for the rest of us that are left, but there's not, like, food you can eat. Like, it's so much like processed food and cheese spreads and salsas and condiments and breads that, like, there's just so much food that I actually wouldn't probably eat. And it's fascinating to me how people grocery shop.Emily Maxson [00:29:19]:Yeah. And I suppose too, if they're coming to your cabin as a guest, they're on vacation, so they're eating maybe more treats or processed foods that they eat on a regular basis. So it's their snacks and things like that.Stephanie [00:29:34]:Yes, that's like, what I'm left with. And I'm like, oh, okay, now I have to make a meal. It's a Sunday night. Which is why we make a lot of pizza, because we're using up all those dribs and drabs. And I hate to waste things. So, like, sometimes I have this horrible salsa that tastes like just a sugary mess. I'm like, what am I going to do with this? And I've got tons of vegetables in the garden. I was like, well, I could probably use a cup of it to make a soup.Stephanie [00:29:59]:And if I fortified it enough with vegetables and broth and it wouldn't be so terrible to have this sort of super sweet base. But yeah, that's my life.Emily Maxson [00:30:16]:I like your soup idea. That's a great way to use up the salsa.Stephanie [00:30:20]:All right, so where can people follow you? And how can they get the book?Emily Maxson [00:30:24]:Okay, my website, emily'sfreshkitchen.com the book is on Amazon. It will be in local stores. Five Swans, Gray and Excelsior. The Fox and Pantry, Golden Fig. Yes. So I love it.Stephanie [00:30:42]:Well, thanks for spending time with me. Emily and I will see you around. And maybe we'll do a taste bud episode together. You never know.Emily Maxson [00:30:49]:I'd love it. Thank you. Always good to see you.Stephanie [00:30:51]:Yeah, same. We'll talk soon. Thanks.Emily Maxson [00:30:54]:Bye. Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

The Summer of 2015 at 10 Music Video Companion series will post every Friday, featuring a discussion of a music video from a song featured in the Ryan Seacrest American Top 40. As we always do, our jingles guy Pres Maxson is here for the final music video of The Summer of 2015 at 10. […]

A one-on-one conversation with the talented Pres Maxson. He writes books. He plays instruments. He writes music. You can find his books and music on Amazon. Check out our cool conversation.

Karl Vaters interviews Derek Maxson about some simple ways to make sure your church website is reaching the three kinds of people who are most likely to use it.Derek runs Spiffy.Church, an online ministry that specializes in helping smaller churches get the most from their websites, using limited time and resources.Derek and Karl talk about how to optimize your church website by making it simple and affordable, and how to use it to help three types of people.Insiders (your church members and regulars)Shoppers (those looking for a new church home)Seekers (those who are curious about the faith or who are needing help in a time of crisis)Links:Spiffy.Church Bonus videoThree Simple Changes You Can Make To Your Church Website, with Derek MaxsonChurch websites shouldn't be as complicated as we make them. In this bonus chat, Karl Vaters talks with Derek Maxson about a few quick changes you can make to your church website that will immediately make it better for everyone. Links:Spiffy.ChurchTo get Bonus Content every week, click here to become a Financial Partner, or here to subscribe to the Free Weekly Newsletter.

Lisa Marie Maxson, CEO and Founder of 10x People joins JSA TV Live from PTC'25  to discuss the challenges they solve for customers, how the company solves for overly manual telephone number data management practices, the company's new Global Carrier Authoritative Data and what's on the horizon for 2025.For more on 10x People and their cloud-based numbering solutions, be sure to follow them on LinkedIn and Instagram or visit their website 10xPeople.com. 

Macy Maxson did not intend to become a lightning rod pushing back on the gender ideology agenda that has infiltrated so much of society, even feminine hygiene products. But when Maxon founded Garnuu, a tampon subscription company, in 2022, she wanted to affirm biological reality. “From the beginning,” Maxson says she decided her company would stand firm on the fact “that only women can get periods.” After Maxson launcher Garnuu, Tampax started using transgender activists, such as Dylan Mulvaney, to promote its products. Maxson said she watched as other tampon companies began moving away from feminine branding and word choice in product promotion, but Garnuu branded itself as a “girls only club.” That simple statement cost Maxson some customers who claimed stating that only women get periods was not loving. “We're just calling it a ‘girls only club' and it's just truth,” Maxson said. “How is that not loving? But OK, whatever, so then I just ran with it.” While some took offense to Maxson's firm position on biology, many more celebrated the way Garnuu upholds the dignity of women, leading to the small companies' growth. Garnuu customers are so “supportive” that Maxson says she quit her 9-5 job and is leading the rapidly growing company full time. Maxson joins “Problematic Women” at the Conservative Political Action Conference to discuss the challenges and rewards of launching a company, and her commitment to truth. Maxson also explains the value of cycle syncing, a process in which women strategically work with their bodies as hormone levels rise and fall during their cycle. Also on today's show, Alexo Athletica CEO Amy Robbins joins “Problematic Women.” Alexo Athletica is a conceal carry conducive athletic clothing brand. Order from Garnuu here: https://garnuu.com/ Order from Alexo Athletica here: https://alexoathletica.com/ The Daily Signal cannot continue to tell stories, like this one, without the support of our viewers: https://secured.dailysignal.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Laurie Acker welcomes Derek Maxson, an expert in helping small churches improve their online presence. Derek shares his insights on the three types of church website visitors:InsidersShoppersSeekersHe emphasizes the importance of catering to "Seekers" - those visiting in crisis - and provides practical tips on what to add to your church website. This episode is a must-listen for small churches looking to leverage their website as an effective front door to their community.Connect with Derek Maxson:Get 50% off a Website Evaluation: https://spiffy.church use code PODCASTwww.revital.churchJoin our free Facebook Community: www.facebook.com/groups/smallchurchministryRate, Review, & Follow Laurie on Apple Podcasts"I love Laurie and The Small Church Ministry Podcast!!"

Send us a textToday on Being An Engineer, we have the pleasure of hosting Steve Maxson, a distinguished figure in the medical device industry with over two decades of experience in extrusion technology and medical device manufacturing. As the owner of Maxson InSight Services, Steve offers technical solutions and consulting services, specializing in medical extruders and turnkey systems. In his role at US Extruders, he leads innovation and business development, focusing on crafting robust, customized extruders for diverse applications. Additionally, Steve is the host of the Med-Ex Podcast, where he interviews global experts in medical device contract manufacturing, sharing valuable insights into extrusion technologies, materials, processes, and broader industry trends. He also plays a pivotal role in organizing the Medical Processing Panel events, bringing together thought leaders in MedTech to discuss advancements in catheter manufacturing, silicone processing, thermoplastic processing, and more.About Being An Engineer The Being An Engineer podcast is a repository for industry knowledge and a tool through which engineers learn about and connect with relevant companies, technologies, people resources, and opportunities. We feature successful mechanical engineers and interview engineers who are passionate about their work and who made a great impact on the engineering community. The Being An Engineer podcast is brought to you by Pipeline Design & Engineering. Pipeline partners with medical & other device engineering teams who need turnkey equipment such as cycle test machines, custom test fixtures, automation equipment, assembly jigs, inspection stations and more. You can find us on the web at www.teampipeline.us

Happy Holidays from all of us at The Brandon Peters Show. As per the holiday tradition he created – Pres Maxson makes good on his promise to talk a weird seasonal special piece of media in which he pitches at the end of The Summer Of series. This year is quite the treat as it […]

On this episode of the Church Revitalization Podcast, Scott Ball, AJ Mathieu, and special guest Derek Maxson dive into optimizing your church website for three key visitor types: insiders, shoppers, and seekers. Learn practical strategies to make your site more welcoming, improve accessibility, and align with Great Commission principles. Plus, discover Derek's expert tips for enhancing your church's digital presence and a special discount for website assessments at Spiffy.church. Read the full show notes: https://malphursgroup.com/268 Get 7 Days FREE of the Healthy Churches Toolkit: https://malphursgroup.com/toolkit Get 50% off a Website Evaluation PLUS Free Training: https://spiffy.church use code PODCAST

“One of the things I thought about recently from one of the authors that I use, I think Dr. Ed Wheat, he says that marriage, you know, a loving, committed marriage, is a function of time and will. It happens over time. Marriage isn't a product; it's a process.” In this episode, Taylor Thurlow interviews Rev. Nik Maxson, a minister who has significant experience in Christian premarital counseling for engaged couples. They talk about some of the fundamentals of how an engaged couple can prepare for marriage, both physically and spiritually. And Rev. Maxson references several valuable resources, including scriptures, books, and websites, that can help a couple have greater success in this major life transition. Whatever phase of life you're in, whether you're about to get married, would like to get married someday, or even if you've been married for many years, you won't want to miss this! Conversation Links: Proverbs 3:5,6 Ecclesiastes 4:12 Laugh Your Way to a Better Marriage Get Married Genesis 2:18 Hidden Keys of a Loving, Lasting Marriage Love and Respect Ephesians 5:22-33 The Word in Marriage and the Family Intended for Pleasure I Corinthians 7 Psalm 119:105 Theknot.com Brides.com Genesis 2:24 To Learn More about The Way International: https://linktr.ee/thewayintl https://www.theway.org/contact-us/ Certain opinions expressed in this podcast may or may not represent the views of The Way International. All music used is either owned by The Way International, is used with permission, has been purchased for use, or is in the public domain.

Jeffrey Mosher welcomes back Jennifer Maxson, Founder and President of Jennifer Maxson & Associates, Belmont, MI. Questions covered in this interview: ● As a leadership coach, what do you believe are the most crucial qualities that distinguish great bosses from merely good ones? ● How can leaders effectively balance being approachable and maintaining necessary authority within their teams? ● In your experience, what are some common mistakes new managers make, and how can they avoid these pitfalls? ● Based on your outcomes, how does an improvement in leadership impact teams? ● Can you share two or three practical tips for bosses looking to improve their leadership skills that they can start using right away? Talking Points ● The impact of good leadership on employee retention: Studies have shown that approximately 57% of employees have left a job due to poor management. Good bosses can significantly reduce turnover rates, saving companies both time and money in recruitment and training. ● The ripple effect of effective leadership on team performance: Research indicates that teams led by high-performing managers are 50% more productive and 44% more profitable than those led by average managers. Good bosses elevate their entire team's performance. ● The connection between leadership quality and company profitability: Companies with high-quality leadership development programs have been found to outperform their competitors financially. Investing in leadership pays off. ● The role of emotional intelligence in effective leadership: Leaders with high emotional intelligence scores are responsible for 58% higher productivity and 70% higher employee retention rates compared to those with lower EQ scores. ● The importance of continuous learning and adaptability for leaders: In a rapidly changing business environment, adaptable leaders who prioritize ongoing learning are 25% more likely to outperform their peers and lead their companies to long-term success. About Jennifer Maxson: Jennifer Maxson is a highly driven and influential figure in networking, communication, leadership development, and public speaking. With her extensive experience and expertise, she serves clients by offering tailor-made individual coaching, executive coaching, and group training services. As a Certified Professional Coach, she is dedicated to delivering exceptional consulting services that empower clients to achieve their goals. » Visit MBN website: www.michiganbusinessnetwork.com/ » Subscribe to MBN's YouTube: www.youtube.com/channel/UCqNX… » Like MBN: www.facebook.com/mibiznetwork » Follow MBN: twitter.com/MIBizNetwork/ » MBN Instagram: www.instagram.com/mibiznetwork/

This week's guest is Elizabeth Maxson, or "Emax," a seasoned marketing professional with over 18 years of experience across industries such as nonprofit, automotive, and high tech. As the SVP and CMO of Tableau, a Salesforce company, she drives global go-to-market strategies. Throughout her career at Salesforce, Elizabeth has held various roles, including leading strategic partnerships with industry giants like AWS, Google, and Apple. She also led marketing for Quip, a Salesforce acquisition. Notably, during the COVID pandemic, she helped distribute over 50 million units of PPE to healthcare workers globally in partnership with UCSF Benioff Children's Hospital, a career highlight she takes immense pride in. 

The Summer of 2004 at 20 Music Video Companion series will post every Friday, featuring a discussion of a music video from a song featured in the Casey Kasem weekly top 40. I was so excited when I realized Ashlee Simpson's “Pieces of Me” was going to take us out before the curtain call of […]

Tune into Episode 30 of This is a Woman Podcast! Host, Sophia Lorey sits down with the Founder of Garnuu, a Period Subscription Company, Macy Maxson Garnuu creates products for women by women. In a world that strives to invade and erase women, Macy wanted a period brand that embraces femininity, so she started one herself. The brand Garnuu takes a stand against inclusivity in women's products and women's spaces. She uses only clean and organic products that are specifically healthy for a woman's body and reclaims girlhood back to only girls and women.Check out Garnuu at Garnuu.com and use code: THISISAWOMANPODCAST for 10% off!

Dr. Todd Blumberg from Seattle Children's joins the show to discuss his recent research proving the importance of careful patient positioning while obtaining a hip ultrasound in a Pavlik Harness. This episode also covers recent research on intra-op imaging after reducing a dislocated hip, screening scoliosis patients for hip dysplasia, and more. Your hosts are Carter Clement from Children's Hospital of New Orleans, Josh Holt from University of Iowa, and Craig Louer from Vanderbilt. Music by A. A. Aalto.   References: 1) Standardized in-harness Ultrasound Protocol Improves Success Rate of Brace Treatment for Dislocated Hips. Pargas-Colina et al. JPO 2024. PMID: 38647138. 2) Epidemiology of Pediatric Dog Walking-Related Injuries Among Children Presenting to US Emergency Departments, 2001 to 2020. Maxson et al. JPO 2024. PMID: 38899976. 3) Adolescent Athletes with Stronger Athletic Identity Perceptions Have Weaker Fear Avoidance Perceptions During Musculoskeletal Injury Rehabilitation Return to Sports Preparation. Ferman et al. JPO 2024. 38767118. 4) The Prevalence of Hip Dysplasia on Radiographs for Adolescent Idiopathic Scoliosis. Fowler et al. JPO 2024. 38826034. 5) Intraoperative 3D Fluoroscopy During Open Reduction for DDH: An Effective Alternative to Postoperative CT/MRI. Baljoun et al. JPO 2024. 38779959.

Kayla is bringing her fiancè, Derick, to court to end their engagement. She says he is lazy, smokes too much marijuana, and refuses to grow up. Learn more about your ad choices. Visit megaphone.fm/adchoices

Josef Maxson, a representative of the Pentecostal movement in Sweden, discusses the history and growth of the movement in the country. He explains that the Pentecostal movement began in Sweden in 1907 and spread through Baptist churches. The movement grew rapidly under the leadership of Lewi Pethrus, with over 55,000 members after 20 years. Currently, there are around 440 Pentecostal churches in Sweden with 18,700 members. Maxson also highlights the missionary legacy of the Pentecostal movement, with Sweden having sent out more missionaries per capita than any other country. He mentions the impact of Swedish missionaries in countries like Liberia and Bangladesh. Maxson emphasizes that missions are still a key focus for the Pentecostal movement in Sweden, especially among young people. He shares his personal experiences of witnessing the power of the Holy Spirit in missions and the inspiration it brings to his work. The interview concludes with a prayer in Swedish for a new move of the Holy Spirit in the Pentecostal churches of Sweden.

In this episode of the podcast, join host Burke Jones for an engaging chat with Katy Timken and Carl Maxson from NCRI. On this episode we discuss all the things that keep facility managers awake at night - flooding, storm damage, fire damage...those types of disasters. Main Topics Covered: Unseen dangers that may linger after a disaster Why its important to have a relationship established with a disaster restoration partner Some of the crazy things they have seen in the field. Listen here: https://lnkd.in/esYWUye8 or anywhere you listen to podcastsApple: https://lnkd.in/gM2MrHG2Spotify: https://lnkd.in/gUHw5C85 --- Send in a voice message: https://podcasters.spotify.com/pod/show/schoolfacilities/message

Good news Fallout fans, the Vaults are open, and new cards are emerging into the wasteland! We've got an explosive preview card for you, so grab your power armor, because it's time to reveal Elder Arthur Maxson from the new Universes Beyond: Fallout precon decks! -------- Support the show and become a Patron! Be a part of our community, receive awesome rewards, and more! https://www.patreon.com/commandzone -------- MINT MOBILE: Get your new wireless plan for just 15 bucks a month at Mint Mobile, and get the plan shipped to your door for FREE. Cut your wireless bill today at https://www.mintmobile.com/command. ETSY: Need to find the perfect gift? Don't panic. Try Gift Mode now at https://www.etsy.com to find something for anyone on your list! -------- CARD KINGDOM: The Command Zone is sponsored by Card Kingdom! If you want to receive your cards in one safe package and experience the best customer service, make sure to order your Magic cards, sealed product, accessories, and more at Card Kingdom: http://www.cardkingdom.com/command  ARCHIDEKT: Discover, build, catalog, and playtest on Archidekt, the deck-building website that makes it easy to brew brand new lists or manage your old favorites. Go to http://www.archidekt.com/commandzone to get started today!  ULTRAPRO: Huge thanks to UltraPro for sponsoring this episode! Be sure to check out their PRO GLOSS eclipse sleeves and super classy MYTHIC COLLECTION deck boxes. If you want to keep your cards protected and support the show, visit: https://ultrapro.com/command -------- Relevant Links: Murders at Karlov Manor w/ Arin Hanson | Game Knights 67: https://www.youtube.com/watch?v=KlHaidWhzt8 Throne of Eldraine w/ Reid Duke and Melissa DeTora | Game Knights 30: https://www.youtube.com/watch?v=7qGYM62UMjQ&t=294s&ab_channel=TheCommandZone -------- Follow us on TikTok: @thecommandzone Follow us on Instagram: @CommandCast Follow us on Twitter: @CommandCast @JoshLeeKwai @jfwong @wachelreeks Follow us on Facebook: https://www.facebook.com/commandcast/ Email us: commandzonecast@gmail.com -------- Commander Rules and Ban List: https://mtgcommander.net/ Learn more about your ad choices. Visit podcastchoices.com/adchoices

Today I talked to Brian Maxson about his new book Early Modern Europe: Facts and Fictions (Bloomsbury, 2023).  Through the exploration of nine common myths about the history and culture of early modern Europe, roughly 1350-1700, this book uses common assumptions to introduce newcomers to the period and its key figures, developments, and events. Many myths about early modern Europe originated in the 19th and 20th centuries and continue to appear today across popular media. In recent years, such popular documentaries and television shows as Game of Thrones have tended to reinforce what we think we know about the world during the early modern period. Early modern Europe birthed the modern world-just not in the way we think it did. This installment in the Facts and Fictions series utilizes primary sources to interrogate popular beliefs about early modern Europe and reveal the true story behind such movements and events as the Scientific Revolution, the Crusades, and the European witch hunts. Focusing on how perceptions of these events have shifted and evolved through history, this book is an excellent resource for students of this period as well as general readers interested in understanding what really happened during this time. Jana Byars is an independent scholar located in Amsterdam. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Today I talked to Brian Maxson about his new book Early Modern Europe: Facts and Fictions (Bloomsbury, 2023).  Through the exploration of nine common myths about the history and culture of early modern Europe, roughly 1350-1700, this book uses common assumptions to introduce newcomers to the period and its key figures, developments, and events. Many myths about early modern Europe originated in the 19th and 20th centuries and continue to appear today across popular media. In recent years, such popular documentaries and television shows as Game of Thrones have tended to reinforce what we think we know about the world during the early modern period. Early modern Europe birthed the modern world-just not in the way we think it did. This installment in the Facts and Fictions series utilizes primary sources to interrogate popular beliefs about early modern Europe and reveal the true story behind such movements and events as the Scientific Revolution, the Crusades, and the European witch hunts. Focusing on how perceptions of these events have shifted and evolved through history, this book is an excellent resource for students of this period as well as general readers interested in understanding what really happened during this time. Jana Byars is an independent scholar located in Amsterdam. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

M is for the Marais. In this episode, you'll hear my thoughts on how I'd spend a perfect last day in the Marais district of Paris (in other words, the third and fourth arrondissements).  You'll also hear from Paul Barron, co-owner of Le Peloton Cafe and Bike About Tours, and then from tour guide Amber Minogue! Mentioned in this episode: Musée Carnavalet Musée de la chasse et de la Nature Musée des archives Hotel de Sully Place des Vosges Miznon restaurant A whole lot more Do you like this podcast? Become a Patreon member of The Earful Tower here to support this show and get extras. Want to do a tour? Get in touch on The Earful Tower's social media or book directly here: www.theearfultower.com/tours The music in this episode is from Pres M is for Maxson.

Ryan Rinehart and Braiden Turner are joined by special guest Damani Maxson a 4-star commit to the University of Kansas football team. Damani talks about his experience getting recruited, what sparked his interest in KU, what he liked about KU and the city of Lawrence, and more on this episode of Ain't No Seats. — Find the best KU looks for this season at Homefield Apparel. Check out their entire Jayhawk collection here: https://www.homefieldapparel.com/collections/retro-kansas-jayhawks-apparel-store — Join us on July 29 for our “Tacos and Bourbon” golf tournament presented by Mission Taco Joint and Holladay Distillery! Sign up here: http://Givebutter.com/c/kcsngolf — The best Kansas City sports coverage in one place. Download our app now! Apple: https://apps.apple.com/us/app/kcsn/id6443568374 Google Play: https://play.google.com/store/apps/details?id=com.kcsn&hl=en — Download the DraftKings Sportsbook App NOW and sign up with promo code KCSN! https://apps.apple.com/us/app/draftkings-sportsbook-casino/id1375031369 — Subscribe to the KCSN Daily substack for film reviews, exclusive podcasts, KC Draft guide, discounts and access, giveaways, merch drops and more at https://kcsn.substack.com/subscribe FOLLOW US ON: Facebook - https://www.facebook.com/KCSportsNetwork Instagram - https://www.instagram.com/kcsports.network/ Twitter - https://twitter.com/KCSportsNetwork Substack - https://kcsn.substack.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

Being a business owner is not always as glamorous as it looks, but it is highly rewarding, say entrepreneurs Hope Harvard and Macy Maxson. Harvard, founder of the makeup company Hope Beauty, was eager to find a new purpose after working in the Trump administration. The South Carolina native says the idea for a makeup line inspired by the women of the Bible came to her suddenly one morning after a great deal of prayer, and even some tears.Running her own business has proven to be challenging, but Harvard says she has found much joy in creating makeup products for women that remind them of their natural beauty in Christ. Similar to Harvard, entrepreneurship has been a journey full of ups and downs for Maxson, founder of the tampon subscription company Garnuu. After launching her company in 2020, a number of tampon brands began claiming women were not the only people who can have periods. As a believer in biological truth, Maxson decided to use her platform to celebrate women and remind society that only women have periods. Despite facing some backlash on social media, Maxson insists periods are a “girls-only club.”Harvard and Maxson recently sat down with the “Problematic Women” podcast to share their stories of business ownership and what advice they would give to women who desire to be entrepreneurs. Enjoy this special edition of Problematic Women! Hosted on Acast. See acast.com/privacy for more information.