Podcasts about Miso

Der Wetterumschwung hat bei Hanna ordentlich Kopfschmerzen ausgelöst, aber ein Eiskaffee hilft zum Glück. Zora erzählt vom puren Wahnsinn im ZDF-Fernsehgarten: Bei 38 Grad hat sie nicht nur Nelson Müller beim Kochen abgezogen, sondern durfte danach auch in der „Promi-Auslaufzone“ stehen. Nebenbei ging es für die beiden im Hamburger Dauerregen zum Buch-Release von Maurizio Oster ins Zeik, wo Zora und Hanna trotz feiner Happen am Ende hungrig nach Hause gegangen sind. Zurück in Berlin musste Hanna völlig einsam und mit akutem Imposter-Gefühl ein Video in der Hasenheide drehen. Beim Holunderblüten-Pflücken latschte dann auch noch eine Horde von zehn Männern aus dem Busch mitten durch ihr Bild. Danach gab es immerhin eine leckere Portion Panzerotti beim Karneval der Kulturen. Im Service geht es um Zoras Fernsehgarten-Zutaten Kabeljau, Mangold und Miso. Hanna sieht den Fisch direkt eingewickelt in Mangoldblättern mit einer Miso Beurre Blanc vor sich, während Zora in der Sendung spontan Gyoza daraus gefaltet hat. Das Dreierlei dreht sich heute um Quark. Auf dem Tisch landet unter anderem der Kräuterquark von Zora Papa, in den unbedingt Gurkenwasser und Leinöl gehören. Beim Feierabendbier gibt es News: Am 19. Juli holen sie die Pizzaöfen aus dem Keller und machen ein Pizza-Pop-up im Blattgold in Hamburg! Ansonsten werden bei Zora die Eheringe abgeholt, Flammkuchen am Spritzenplatz gebacken und ein Spa-Wochenende verbracht, an dem das schlechte Mama-Gewissen einfach mal zu Hause bleibt.

Guest host Scott Williams fills in for Josh with spicy tales of a Korean Cluster B mother. See omnystudio.com/listener for privacy information.

Summer is knocking at the door here in the Flathead Valley, and June is stacked with live music, art openings, cultural events, and free family fun. In this month's local events roundup, we're breaking down everything happening in Whitefish and Kalispell so you don't miss a single beat.This episode covers:Stumptown Get Down (June 6) — Balkan Bump headlines Whitefish's Depot Park with global electronic sounds, DJ Trayze, and local opener Dan DubuqueTab Benoit's Soul of the Swamp Tour (June 5) — Multi-Grammy nominee brings the bayou to the Wachholz College CenterBroadway star Capathia Jenkins live at the Whitefish Performing Arts Center (June 13)Whitefish Gallery Nights — First Thursdays all summer longWildfire Preparedness Forum at FVCC (June 9)Surfbat new album release show at the Palace Bar (June 12)Triple feature on June 18: Glacier Art Museum, NW Montana History Museum + Wachholz open house in Kalispell, AND country legend Pam Tillis at O'Shaughnessy Cultural Arts Center in WhitefishLevi Bloom live at Snowline Acres (June 24)14th Annual Whitefish Woody Weekend — FREE family event (June 26)Music of Dolly Parton, Whitefish Summer Concert Series (June 26)Use promo code MISO for a discount on Stumptown Get Down tickets at https://www.flatheadtickets.com/Whether you're a lifelong Flathead Valley local or new to Northwest Montana, this is your ultimate guide to the best things to do in June.Northwest Montana deserves strong news reporting. Your donation helps continue work like this possible. Learn more at dailyinterlake.com/support A big thank you to our headline sponsor for the News Now podcast, Loren's Auto Repair! They combine skill with integrity resulting in auto service & repair of the highest caliber. Discover them in Ashley Square Mall at 1309 Hwy 2 West in Kalispell Montana, or learn more at lorensauto.com.Visit DailyInterLake.com to stay up-to-date with the latest breaking news from the Flathead Valley and beyond. Support local journalism and please consider subscribing to us. Watch this podcast and more on our YouTube Channel. And follow us on Facebook, Instagram and X. Got a news tip, want to place an ad, or sponsor this podcast? Contact us! Subscribe to all our other DIL pods! Keep up with northwest Montana sports on Keeping Score, dig into stories with Deep Dive, and jam out to local musicians with Press Play.

À la découverte du miso : pourquoi il faut s’y mettre Le miso… son nom commence à nous être un peu familier, surtout à ceux qui fréquentent les restaurants japonais, où l’on sert en entrée l’incontournable soupe miso. Mais de quoi parle-t-on quand on parle de miso ? Cet aliment traditionnel japonais se présente sous la forme d’une pâte souvent foncée. Il est très salé et se compose de grains de soja, le double de grains de riz ou orge,d’eau, de sel marin et surtout, d’un ferment appelé Aspergillus oryzae et enfin de lactobacilles. L’ensemble de ces ingrédients subit une première fermentation, d’environ deux jours. Puis une seconde en condition anaérobie, c’est à dire à l’abris de l’air. Cette seconde fermentation a une durée comprise entre une semaine et deux ans, selon le résultat voulu. Les vertus diététiques du miso C’est précisément cette fermentation qui confère au miso toutes ses vertus diététiques. Tout d’abord, il est stimulant et énergisant. Ensuite, il contient de la vitamine B12, ce qui est assez rare dans le règne végétal. C’est un aliment sans cholestérol et pauvre en gras, mais riche en enzymes, vitamines, minéraux. Il contient en effet une cinquantaine d’enzymes bénéfiques au corps humain. La présence de lactobacilles lui confère des vertus probiotiques : autrement dit, le miso favorise la prolifération de bonnes bactéries dans les intestins, facilite la digestion et favorise l’élimination des toxines. Enfin, il peut aider à surmonter certaines intolérances ou même alimentaires. Des propriétés préventives et curatives Ses propriétés sont à la fois préventives et curatives. Des études menées au Japon lui prêtent des vertus anti-cancer : la présence de mélanoïdines du groupe de mélanines végétales aiderait en effet à ralentir la croissance de cellules cancéreuses. Antioxidant puissant, il peut protèger de certaines maladies cardio-vasculaires et de l’hypertension, atténuer les symptômes de la ménopause, protéger l’organisme d’agents pathogènes. Par ailleurs, il purifie le sang, fortifie le foie et réduit les symptômes de colopathie fonctionnelle. Et je ne vous dis pas tout de ses multiples vertus ! Comment utiliser et conserver le miso Si vous êtes conquis, sachez qu’il est aussi très facile d’utilisation. En effet, vous pouvez tout simplement le rajouter à vos plats préférés, en évitant de saler car le miso l’est déjà beaucoup. Il peut servir de base pour vos bouillons, soupe et vinaigrettes, ragoût ou encore marinade. Il se marie à merveille avec le riz, les vermicelles, le soja et les légumes sautés. Petite astuce : confectionnez vous-même votre vinaigrette et incorporez le miso directement dans votre préparation ! Vous pouvez en consommer jusqu’à 20 grammes par jour, soit l’équivalent de deux bols de soupe. Pour la conservation, c’est au frigidaire. Un allié raisonnable et accessible Le miso est un véritable allié de notre organisme : ne l’en privez pas. Par ailleurs, son coût est très raisonnable. Mon conseil : procurez-vous le miso d’origine biologique (on évite le soja OGM…) et surtout surtout, de fermentation naturelle. Acheter votre premier Miso Blanc pour essayer ! Cet article pourrait aussi vous plaire : Maîtriser son poids autrement, sans régime !

Fungi are “nature's biological recycling machines,” says guest Vayu Hill-Maini, a former chef turned bioengineer. That is, they take waste and turn it into good things. Hill-Maini now melds his scientific and culinary skills to create new foods, but also medicines, faux leather, pigments and other valuable products from mushrooms and molds. He uses CRISPR gene editing technology to “domesticate” these fungi – removing off-flavors and increasing nutritional content to make new-age cheeses, burgers, salami, and more. “We call it the DBTL cycle – design, build, taste, learn,” Hill-Maini tells host Russ Altman about his creative process on this episode of Stanford Engineering's The Future of Everything podcast. Have a question for Russ? Send it our way in writing or via voice memo, and it might be featured on an upcoming episode. Please introduce yourself, let us know where you're listening from, and share your question. You can send questions to thefutureofeverything@stanford.edu. Episode Reference Links: Stanford Profile: Vayu Hill-Maini Connect With Us: Episode Transcripts >>> The Future of Everything Website Connect with Russ >>> Threads / Bluesky / Mastodon Connect with School of Engineering >>> Twitter/X / Instagram / LinkedIn / Facebook Chapters: (00:00:00) Introduction Russ Altman introduces guest Vayu Hill-Maini, a professor of bioengineering at Stanford University. (00:03:33) From Chef to Bioengineer How Hill-Maini's culinary background led him to study food through science. (00:05:23) Building a Lab with a Kitchen Why his Stanford lab combines bioengineering research with culinary experimentation. (00:07:32) What Are Fungi? A primer on yeasts, molds, mushrooms, and their role in food and medicine. (00:10:22) Domesticating Fungi How humans have shaped fungi over thousands of years. (00:14:23) Mushrooms as a Food Source The nutrients, proteins, vitamins, and beneficial molecules found in fungi. (00:16:21) Fungi as Biological Recyclers Using fungi to turn food waste, agricultural waste, and other materials into useful products. (00:18:22) Making Waste-Based Foods Desirable Why taste, emotion, and culinary design matter for sustainable foods. (00:20:22) Engineering Delicious Fungi Using genetics and CRISPR to improve flavor, nutrition, and usability. (00:22:50) Gentle Genetic Tweaks Making small changes to reduce off-flavors or enhance useful traits. (00:23:46) Design, Build, Taste, Learn How the lab moves between kitchen and bench science to improve foods. (00:24:06) Chefs in the Lab How culinary collaborators help guide research and creativity. (00:28:58) Fungi-Based Materials The potential to create textiles, leather alternatives, and building materials. (00:31:03) Future In a Minute Rapid-fire Q&A: sustainability, students, and the promise of fungi. (00:33:25) Conclusion Connect With Us:Episode Transcripts >>> The Future of Everything WebsiteConnect with Russ >>> Threads / Bluesky / MastodonConnect with School of Engineering >>>Twitter/X / Instagram / LinkedIn / Facebook Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

If I'm honest, I've never found cabbage to be that exciting... that is, until I started roasting it. The miso butter works magic, turning it golden and caramelised on the edges, with a soft, sweet centre and loads of savoury flavour. It's one of those simple dishes that surprises. We often have it as a knockout side, but it's just as good as a light veggie main with rice or noodles. From Nadia's Farm Kitchen Cookbook Serves 4 (as a side) Prep time: 10 minutes Cook time: 30–35 minutes Ingredients 50g butter, melted 1 tablespoon miso paste 1 garlic clove, finely grated or crushed 1 teaspoon rice vinegar (or lemon juice) ¼ teaspoon sesame oil (optional) 1 small green cabbage (or half a large one), cut into 6–8 wedges, core intact To serve Toasted sesame seeds (optional) Finely chopped chilli (optional) Squeeze of lemon or lime juice (optional) Method Preheat oven to 200°C and line a large oven tray with baking paper. In a bowl, whisk together the melted butter, miso paste, garlic, rice vinegar, and sesame oil (if using) until smooth. Arrange cabbage wedges in a single layer on the tray, cut side down. Spoon or brush the miso butter generously over each wedge, turning to coat both sides. Reserve a little miso butter for finishing later, if desired. Roast cabbage for 25–35 minutes, turning halfway, until the cabbage is tender, golden, and crisp at the edges. If the edges are browning too fast, reduce the heat slightly. Served brushed with remaining miso butter and sprinkled with sesame seeds, chilli and or a squeeze of lemon or lime juice (if using). LISTEN ABOVE See omnystudio.com/listener for privacy information.

Programa completo Directo Marca Sevilla 07/05/2026 en Radio Marca Sevilla. En clave sevillista, actualidad del equipo que sigue con los entrenamientos y la mira puesta en el vital partido del próximo sábado contra el Espanyol. De este partido, hablamos con un ex del Espanyol y sevillano como es Javi López. En la parte bética, actualidad del equipo. Hoy jueves, seguimos con el baloncesto, hoy hablamos con Andrés Miso, ex jugador de Cajasol y ahora entrenador del Spanish Basketball Academy, rival del Caja87 en la eliminatoria de los playoffs de acceso a 1ªFEB. Como cada jueves, tiempo para el polideportivo, hablamos del Nazareno Futbol Sala con su entrenador José Vidal que se juegan el ascenso a la tercera categoría del futbol sala el domingo contra Decorséneca y para finalizar, espacio para la hípica, nos atiende Javier Masot, delegado de la RFHE para hablar del segundo CSN4* de la Ruta de Primavera que se va a celebrar del 8 al 10 de mayo y que será la segunda parte del circuito teniendo como prueba principal el Gran Premio Real Maestranza de Caballería de Sevilla See omnystudio.com/listener for privacy information.

Host Janet Michael celebrates a personal milestone — her 2,633rd consecutive episode, breaking Cal Ripken Jr.'s record of 2,632 consecutive baseball games — while sitting down with Winchester Frederick County CVB's Justin Kerns and restaurateur Shawn Steffey to discuss the highly anticipated opening of Miso Tori Ramen Company on Boscawen Street in Old Town Winchester. What We Cover

In the latest episode of Public Power Now, John Bear, President and CEO of the Midcontinent ISO, discusses how MISO is planning for large load growth, details how the grid operator is preparing to meet summer power demand this year and provides an overview of MISO's long range transmission planning efforts.

The League Episode #49 – Show Notes David Magid and Benoy Thanjan break down major clean energy market updates, including New York's ASAP Act, rising MISO interconnection costs, Virginia's storage and shared solar expansion, and Freedom Forever's bankruptcy.    Host Bio: Benoy Thanjan Benoy Thanjan is the Founder and CEO of Reneu Energy, solar developer and consulting firm, and a strategic advisor to multiple cleantech startups. Over his career, Benoy has developed over 100 MWs of solar projects across the U.S., helped launch the first residential solar tax equity funds at Tesla, and brokered $45 million in Renewable Energy Credits (“REC”) transactions. Prior to founding Reneu Energy, Benoy was the Environmental Commodities Trader in Tesla's Project Finance Group, where he managed one of the largest environmental commodities portfolios. He originated REC trades and co-developed a monetization and hedging strategy with senior leadership to enter the East Coast market.  As Vice President at Vanguard Energy Partners, Benoy crafted project finance solutions for commercial-scale solar portfolios. His role at Ridgewood Renewable Power, a private equity fund with 125 MWs of U.S. renewable assets, involved evaluating investment opportunities and maximizing returns. He also played a key role in the sale of the firm's renewable portfolio. Earlier in his career, Benoy worked in Energy Structured Finance at Deloitte & Touche and Financial Advisory Services at Ernst & Young, following an internship on the trading floor at D.E. Shaw & Co., a multi billion dollar hedge fund. Benoy holds an MBA in Finance from Rutgers University and a BS in Finance and Economics from NYU Stern, where he was an Alumni Scholar. Connect with Benoy on LinkedIn: https://www.linkedin.com/in/benoythanjan/ Learn more:  https://reneuenergy.com https://www.solarmaverickpodcast.com   Host Bio: David Magid David Magid is a seasoned renewable energy executive with deep expertise in solar development, financing, and operations. He has worked across the clean energy value chain, leading teams that deliver distributed generation and community solar projects. David is widely recognized for his strategic insights on interconnection, market economics, and policy trends shaping the U.S. solar industry. Connect with David on LinkedIn: https://www.linkedin.com/in/davidmagid/  If you have any questions or comments, you can email us at info@reneuenergy.com.   Solar Maverick Podcast Updates In this episode, Benoy Thanjan shares key updates with the Solar Maverick community, including upcoming events, speaking engagements, and ways to stay connected. Benoy is hosting the Summer Solstice Fundraiser on June 4th in Jersey City at Hudson Hall, bringing together the clean energy community for an evening of networking and impact. The event supports Let's Share the Sun, a nonprofit delivering solar and energy storage solutions to underserved communities in Puerto Rico, including families with critical 24 hour energy needs. The event will run from 6 PM to 10 PM and includes food, networking, and a special program at 8 PM featuring insights from the Let's Share the Sun team, delegation participants, and event sponsors.  This will be Benoy's third delegation in the past year, and he highlights the importance of meeting beneficiaries firsthand and seeing how solar is transforming lives. Those interested in attending or sponsoring are encouraged to reach out directly or register here:  https://luma.com/jl734ggi On May 14, Benoy will be speaking at the ACORE Finance Forum 2026 in New York City on a panel focused on scaling behind the meter solar and storage for commercial and industrial and digital infrastructure. The discussion will explore the growing demand for energy driven by AI and data centers. https://acore.org/events/finance-forum/ Listeners can also visit www.solarmaverickpodcast.com to explore recent episodes and insights from leaders across the solar, storage, and energy industries.   Please provide 5 star reviews      If you enjoyed this episode, please rate, review and share the Solar Maverick Podcast so more people can learn how to accelerate the clean energy transition.    Reneu Energy Reneu Energy provides expert consulting across solar and storage project development, financing, energy strategy, and environmental commodities. Our team helps clients originate, structure, and execute opportunities in community solar, C&I, utility-scale, and renewable energy credit markets. Email us at info@reneuenergy.com to learn more.  

What do you do with those jars of tahini, gochujang, and miso sitting in your pantry?If you have condiments in your kitchen that you always mean to use — but never quite know how — this episode is for you!This week, we're answering a listener question and breaking down three powerful, versatile ingredients: tahini, gochujang, and white miso. We share simple techniques and go-to recipes to help you actually use them in your everyday cooking.By the end of this episode, you'll discover:Easy, flexible ways to use tahini, gochujang, and misoGo-to ideas for sauces, sheet-pan meals, noodles, and moreHow a small spoonful of can add big flavor to your next stew, BBQ, or braiseTune in for a quick dose of home cooking inspiration!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links:Tahini:Easy Tahini Sauce with just water and lemon from The Immigrants TableSonya's tahini sauce 3 ways from The Nosher (including with gochujang!)Sonya's Tahini Chocolate Chunk CookiesSonya's flourless Tahini Brownies from The NosherTahini roasted swordfish from Ham El-WayllyDavid Leibovitz has a a really good loaded tahini granola recipeSome of our favorite tahini brands Soom, Seed & Mill, Whole Foods 365 Organic Tahini, and Eden Foods GojuchangGochujang Buttered Noodles by Eric Kim for NYT CookingSheet-Pan Bibimbop by Eric Kim for NYT CookingRoasted Gochujang Salmon by Sue Li for NYT CookingHetty Lui McKinnon's sticky gochujang brussels sprouts from her cookbook TenderheartA great list of Korean recipes made with gochujang from MaangchiMiso Coconut Miso Salmon Curry by Kay Chun for NYT CookingMaple and Miso Sheet-Pan Salmon with Green Beans by Colu Henry for NYT Cooking Nobu's Miso Black Cod from The KitchnMiso Caesar from Top Chef Melissa King from our Substack 5-Minute Carrot Miso Dressing by Kale Junkie, similar to what Sonya makes Corn and Miso Pasta Salad by Ham El-Waylly for NYT Cooking****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Episode Summary: In this episode, Benoy Thanjan sits down with Nobel Chang, Co-Founder & CEO of Palladium Energy, to discuss how AI is transforming solar and infrastructure development. Nobel shares how Palladium built Scout IQ, an AI-driven development engine that has enabled a 3-person team to originate 2.7 GW of projects and dramatically compressing timelines, reducing costs, and redefining scalability in solar development. The conversation explores the future of AI in renewables, the convergence of solar, storage, and data centers, and what it takes to become a “10x developer” in today's market. Biographies Benoy Thanjan Benoy Thanjan is the Founder and CEO of Reneu Energy, solar developer and consulting firm, and a strategic advisor to multiple cleantech startups. Over his career, Benoy has developed over 100 MWs of solar projects across the U.S., helped launch the first residential solar tax equity funds at Tesla, and brokered $45 million in Renewable Energy Credits (“REC”) transactions. Prior to founding Reneu Energy, Benoy was the Environmental Commodities Trader in Tesla's Project Finance Group, where he managed one of the largest environmental commodities portfolios. He originated REC trades and co-developed a monetization and hedging strategy with senior leadership to enter the East Coast market. As Vice President at Vanguard Energy Partners, Benoy crafted project finance solutions for commercial-scale solar portfolios. His role at Ridgewood Renewable Power, a private equity fund with 125 MWs of U.S. renewable assets, involved evaluating investment opportunities and maximizing returns. He also played a key role in the sale of the firm's renewable portfolio. Earlier in his career, Benoy worked in Energy Structured Finance at Deloitte & Touche and Financial Advisory Services at Ernst & Young, following an internship on the trading floor at D.E. Shaw & Co., a multi billion dollar hedge fund. Benoy holds an MBA in Finance from Rutgers University and a BS in Finance and Economics from NYU Stern, where he was an Alumni Scholar. Nobel Chang Nobel Chang is the Chief Commercial Officer at Palladium Energy.  Nobel leads business development, market strategy, and commercial execution. Starting his solar career in 2009, Nobel has originated and developed DG and utility-scale projects in CAISO, Northwest, MISO, ISO-NE, PJM, and Southeast markets in the United States. He also has developed and financed projects in Mexico, Chile, and Japan. Prior to co-founding Palladium Energy, Nobel was the VP of Development at US Topco Energy, started a greenfield development company, then joined Pine Gate Renewables as the VP of New Markets and Capital Strategy. He earned his BS in Business and MBA from Pepperdine University in Malibu, California. Stay Connected: Benoy Thanjan Email: info@reneuenergy.com  LinkedIn: Benoy Thanjan Website: https://www.reneuenergy.com Website: https://www.solarmaverickpodcast.com/      Nobel Chang     Website: https://www.pd46energy.com/     Linkedin:  https://www.linkedin.com/in/nobelchang/     ScoutIQ Press Release:     https://www.scoutiq.dev/news/scoutiq-opens-to-power-infrastructure-developers      Please provide 5 star reviews      If you enjoyed this episode, please rate, review and share the Solar Maverick Podcast so more people can learn how to accelerate the clean energy transition.    Reneu Energy Reneu Energy provides expert consulting across solar and storage project development, financing, energy strategy, and environmental commodities. Our team helps clients originate, structure, and execute opportunities in community solar, C&I, utility-scale, and renewable energy credit markets. Email us at info@reneuenergy.com to learn more.

How does a major renewable operator decide what gets built, where, and with whose capital? Lolita Carry, Director of Portfolio Strategy at Engie North America, explains how Engie manages a 20GW BESS, wind, and solar pipeline across ERCOT, PJM, MISO, and CAISO.In this episode Alejandro de Diego speaks with Lolita Carry about how one of the US's largest battery storage operators structures its investment decisions across multiple ISO markets.They take a look at how Engie steers a 20GW development pipeline across ERCOT, PJM, MISO, and CAISO; the capital recycling model behind Engie's 2.7GW asset sale to SES; what the Broad Reach Power acquisition brought to Engie's battery portfolio; how ancillary service saturation and energy price cannibalisation are reshaping BESS investment cases; and why Engie remains bullish on batteries despite tightening revenues.You can watch or listen to new episodes every Tuesday and Thursday.Transmission is a Modo Energy production. Your host is Alejandro De Diego - US Market AnalystModo Energy helps the owners, operators, builders, and financiers of battery energy storage understand the market — and make the most out of their assets. Want all the latest power market news? Sign up for our free Weekly Dispatch newsletter: https://bit.ly/TheWeeklyDispatchChapters:0:00 Introduction — Engie's 20GW pipeline and the portfolio challenge4:01 Capital allocation and key technologies in focus5:17 Priority ISO markets: ERCOT, PJM, MISO, CAISO6:04 What makes each market unique 9:27 BESS + solar development: from site to FID11:00 Risk assessment and project showstoppers12:32 Network upgrades and interconnection queue dynamics14:49 Raising and lowering the investment bar across markets18:01 Where Engie captures the most value: development vs. construction vs. operations18:59 The capital recycling model — Engie's 2.7GW SES deal explained20:20 How grid-scale batteries operate day to day21:45 BESS revenue decline: ancillary services, cannibalisation, and energy arbitrage22:34 Investment stance23:27 In-house energy management vs. external optimisers24:07 Advantages of scale vs. smaller developers29:10 Career advice for those entering the energy investment sector30:20 The Broad Reach Power acquisition — lessons and integration32:05 Final plug and contrarian view on the energy industry

How does a major renewable operator decide what gets built, where, and with whose capital? Lolita Carry, Director of Portfolio Strategy at Engie North America, explains how Engie manages a 20GW BESS, wind, and solar pipeline across ERCOT, PJM, MISO, and CAISO.In this episode Alejandro de Diego speaks with Lolita Carry about how one of the US's largest battery storage operators structures its investment decisions across multiple ISO markets.They take a look at how Engie steers a 20GW development pipeline across ERCOT, PJM, MISO, and CAISO; the capital recycling model behind Engie's 2.7GW asset sale to SES; what the Broad Reach Power acquisition brought to Engie's battery portfolio; how ancillary service saturation and energy price cannibalisation are reshaping BESS investment cases; and why Engie remains bullish on batteries despite tightening revenues.You can watch or listen to new episodes every Tuesday and Thursday.Transmission is a Modo Energy production. Your host is Alejandro De Diego - US Market AnalystModo Energy helps the owners, operators, builders, and financiers of battery energy storage understand the market — and make the most out of their assets. Want all the latest power market news? Sign up for our free Weekly Dispatch newsletter: https://bit.ly/TheWeeklyDispatchChapters:0:00 Introduction — Engie's 20GW pipeline and the portfolio challenge4:01 Capital allocation and key technologies in focus5:17 Priority ISO markets: ERCOT, PJM, MISO, CAISO6:04 What makes each market unique 9:27 BESS + solar development: from site to FID11:00 Risk assessment and project showstoppers12:32 Network upgrades and interconnection queue dynamics14:49 Raising and lowering the investment bar across markets18:01 Where Engie captures the most value: development vs. construction vs. operations18:59 The capital recycling model — Engie's 2.7GW SES deal explained20:20 How grid-scale batteries operate day to day21:45 BESS revenue decline: ancillary services, cannibalisation, and energy arbitrage22:34 Investment stance23:27 In-house energy management vs. external optimisers24:07 Advantages of scale vs. smaller developers29:10 Career advice for those entering the energy investment sector30:20 The Broad Reach Power acquisition — lessons and integration32:05 Final plug and contrarian view on the energy industry

MISO Transmission Owners v. FERC

Dalle profondità marine ai genomi nascosti tra i ghiacci: la puntata 606 di Scientificast vi porta tra microbi sorprendenti, foreste di coralli neri e nuove storie di DNA che cambiano il modo di leggere la biodiversità. Ai microfoni di (finalmente!) nuovo insieme Luca e Ilaria.Luca ci parla di una nuova forma di metabolismo microbico scoperta da un team guidato dall'University of Vienna e pubblicata su Nature. Alcuni batteri, chiamati MISO, riescono letteralmente a “respirare” minerali di ferro mentre ossidano il solfuro di idrogeno, un gas tossico che si forma spesso nei sedimenti poveri di ossigeno. Il risultato? I microbi trasformano una reazione che pensavamo solo chimica in un processo biologico che produce energia e rimuove sostanze nocive. Non è solo una curiosità microbiologica: questa via metabolica collega i cicli di ferro, zolfo e carbonio e potrebbe contribuire a limitare l'espansione delle zone morte negli ecosistemi acquatici. Ancora una volta, i microbi dimostrano di essere piccoli ingegneri del pianeta. Come servizio esterno, Giuliana intervista il biologo marino Giovanni Chimienti per parlare della spettacolare foresta di coralli neri scoperta vicino a Marettimo, nelle Isole Egadi. Un ambiente affascinante che vive nella cosiddetta “twilight zone” del mare, dove la luce cala e gli ecosistemi diventano meno conosciuti. La scoperta è raccontata nel documentario Il Bianco nel Blu, prodotto con National Geographic: una vera esplorazione moderna fatta con sub, robot e tanta curiosità scientifica. Un viaggio in un Mediterraneo ancora pieno di segreti.Dopo la consueta barza (questa volta persino peggiore, perché Luca riesce anche a sbagliarla) Ilaria ci parla di due studi che usano la stessa grande protagonista della biologia moderna: il sequenziamento genomico. Il primo esplora il DNA dei microbi del Southern Ocean attorno all'Antarctica, rivelando che almeno un terzo dei geni trovati non compare nei cataloghi genetici marini esistenti. In pratica, un intero mondo genetico ancora da mappare, con implicazioni importanti per capire come il plancton regola il ciclo del carbonio e quindi il clima. Il secondo studio guarda invece a un'icona della fauna australiana, il Koala: analizzando centinaia di genomi, i ricercatori mostrano che le popolazioni passate attraverso colli di bottiglia genetici possono recuperare più rapidamente di quanto si pensasse. La genetica della conservazione diventa così più dinamica: non conta solo quanta diversità c'è oggi, ma anche la direzione evolutiva delle popolazioni.Se volete scoprire come batteri, coralli e genomi raccontano nuove storie sul funzionamento del pianeta, la puntata 606 di Scientificast vi aspetta: buon ascolto!Diventa un supporter di questo podcast: https://www.spreaker.com/podcast/scientificast-la-scienza-come-non-l-hai-mai-sentita--1762253/support.

The ACOG 2025 guideline specifically recommends either oral or vaginal misoprostol for cervical ripening; it does not include buccal administration among its endorsed routes. With the rising rates of both obesity and labor induction, understanding the optimal agents for induction in obese patients is crucial. In a new study released ahead of print on March 4, 2026, in the AJOG, investigators from Indianapolis released findings from a secondary analysis of the IMPROVE trial (2019, AJOG) looking at the effect of obesity on buccal vs vaginal doses of misoprostol for cervical ripening. Listen in for details.1. Haas DM, Daggy J, Flannery KM, Dorr ML, Bonsack C, Bhamidipalli SS, Pierson RC, Lathrop A, Towns R, Ngo N, Head A, Morgan S, Quinney SK. A comparison of vaginal versus buccal misoprostol for cervical ripening in women for labor induction at term (the IMPROVE trial): a triple-masked randomized controlled trial. Am J Obstet Gynecol. 2019 Sep;221(3):259.e1-259.e16. doi: 10.1016/j.ajog.2019.04.037. Epub 2019 May 7. PMID: 31075246; PMCID: PMC7692024.2. ACOG July 2025: Cervical Ripening in Pregnancy, ACOG Clinical Practice Guideline No. 93. Bynarowicz, Taylor M. et al. The impact of body mass index on misoprostol dosing for labor induction: a comparison of vaginal and buccal dosage formsAmerican Journal of Obstetrics & Gynecology, Volume 0, Issue 0: https://www.ajog.org/article/S0002-9378(26)00126-2/fulltext4. Etrusco A, Sfregola G, Zendoli F, et al. Effect of Maternal Age and Body Mass Index on Induction of Labor Using Oral Misoprostol in Late-Term Pregnancies: A Retrospective Cross-Sectional Study. Gynecologic and Obstetric Investigation. 2024. 5. Prostaglandin Versus Mechanical Dilation and the Effect of Maternal Obesity on Failure to Achieve Active Labor: A Cohort Study.6. Beckwith L, Magner K, Kritzer S, Warshak CR. The Journal of Maternal-Fetal & Neonatal Medicine : The Official Journal of the European Association of Perinatal Medicine, the Federation of Asia and Oceania Perinatal Societies, the International Society of Perinatal Obstetricians. 2017.

This episode of Mr. Pick Me and the Man Hater kicks off with Chesko and Regan in a pre-show debate about whether Chesko's appeal is purely personality-based, before diving into their main topic: the US men's Olympic hockey team's gold medal win being overshadowed by misogynistic locker room behavior, Kash Patel's questionable presence in the celebration, and a Trump phone call that treated the equally-successful women's team as an afterthought. They also touch on other Olympics moments including Alyssa Liu's empowering conditions for returning to figure skating, Eileen Gu's brilliant handling of a dismissive reporter, and a Norwegian athlete's baffling post-medal public confession about cheating on his girlfriend...all framed through Chesko and Regan's mix of utter chaos, personal reflection, and laughs.Support us on Patreon (and hear bonus content!):https://www.patreon.com/mrpickmeandthemanhaterMerch Store:https://www.bonfire.com/store/mr-pick-me--the-manhater/Follow Us on Social Media:https://www.youtube.com/@mrpickmeandthemanhaterhttps://www.instagram.com/mrpickmeandthemanhaterFollow The Manhater: Regan (F the Nice Guy) -TikTok: http://www.tiktok.com/@ftheniceguyInstagram: https://www.instagram.com/buckle.up.babesPodcast: https://ftheniceguypodcast.podbean.com/Follow Mr. Pick Me: Chesko (The Speech Prof) -Substack: http://www.thespeechprof.comTikTok: http://www.TikTok.com/@speechprofInstagram: https://www.Instagram.com/thespeechprofFacebook: https://www.Facebook.com/thespeechprofYouTube: https://www.youtube.com/@TheRealSpeechProfTheme song by Sara Spicer - https://www.Instagram.com/saraspicermusicand Tera Lynne Fister - https://www.Instagram.com/iamfister

Fluent Fiction - Korean: From Screens to Snowflakes: A Seollal Family Reconnection Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ko/episode/2026-02-22-23-34-02-ko Story Transcript:Ko: 나미섬에서는 눈이 고즈넉이 내리고 있었다.En: In Namiseom, snow was quietly falling.Ko: 뽀얀 눈 속에 포근하게 자리 잡은 아늑한 오두막이 있었다.En: Nestled cozily in the white snow was a snug cabin.Ko: 그 오두막에는 미소 가족이 머물고 있었다.En: In that cabin, the Miso family was staying.Ko: 미소는 17살이었다.En: Miso was 17 years old.Ko: 요즘 가족과 어울리는 시간이 적었다.En: Lately, she had been spending less time with her family.Ko: 대신 스마트폰을 들여다보며 시간을 보내곤 했다.En: Instead, she would spend her time staring at her smartphone.Ko: "미소 누나, 같이 눈사람 만들래?" 지수는 그녀의 동생이었다.En: "Miso nuna, do you want to build a snowman together?" Jisoo, her younger sibling, asked.Ko: 지수는 언제나 미소를 바라보았다.En: Jisoo always admired Miso.Ko: "조금 이따가," 미소는 핸드폰을 내려다보며 답했다.En: "In a little while," Miso replied, looking down at her phone.Ko: 그러자, 아빠 대현이 한숨을 쉬며 말했다. "미소야, 이번 설날에는 가족과 함께해주길 바란다.En: Then, her father, Daehyun, sighed and said, "Miso, I hope you'll spend time with the family this Seollal.Ko: 새해를 함께 맞이하는 건 특별한 일이란다."En: Celebrating the new year together is a special thing."Ko: 미소는 잠시 마음이 울렸다.En: Miso felt a momentary tug at her heart.Ko: 그 말은 그녀에게 큰 부담으로 다가왔다.En: His words felt like a heavy burden to her.Ko: 하지만 대현의 진심이 담긴 눈빛을 보고, 미소는 결심했다.En: But seeing the sincerity in Daehyun's eyes, Miso made a decision.Ko: "핸드폰은 잠시 두고, 가족과 함께할래요." 미소는 핸드폰을 내려놓고, 지수에게 말했다.En: "I'll put my phone down and spend time with the family." Miso set her phone aside and spoke to Jisoo.Ko: 지수는 기뻐하며 손을 잡아 끌었다.En: Jisoo joyfully grabbed her hand and pulled her along.Ko: 그날 오후, 가족들은 모두 둘러앉아 설날의 전통적인 만두를 만들었다.En: That afternoon, the family gathered around to make traditional dumplings for Seollal.Ko: 미소는 처음에는 어색했지만, 점점 익숙해졌다.En: Initially awkward, Miso gradually became more comfortable.Ko: 만두를 만들던 중 웃음소리가 끊이지 않았다.En: Laughter echoed as they made dumplings.Ko: 대현과 지수가 장난을 치며 만두를 얼굴에 묻혔다.En: Daehyun and Jisoo playfully smeared dumpling dough on each other's faces.Ko: 미소는 그 모습을 보며 웃었다.En: Watching them, Miso laughed.Ko: 그런 미소의 모습에 대현도 미소 지었다.En: Seeing her smile, Daehyun also smiled.Ko: 저녁이 되자, 가족들은 강 근처에서 불꽃놀이를 시작했다.En: As evening came, the family started a fireworks display near the river.Ko: 반짝이는 불꽃이 하늘을 수놓자, 미소는 깊은 감정에 사로잡혔다.En: As the sparkling fireworks painted the sky, Miso found herself deeply moved.Ko: 가족과 함께 있는 시간이 이렇게 소중할 줄 미처 몰랐다.En: She hadn't realized just how precious time with her family could be.Ko: "가족이 최고야," 미소는 입으로, 그리고 마음으로 속삭였다.En: "Family is the best," Miso whispered both out loud and in her heart.Ko: 이제 미소는 무엇이 중요한지 깨달았다.En: Miso now understood what was truly important.Ko: 가족과 함께하는 지금 이 순간, 미소는 진정한 온기와 사랑을 느꼈다.En: In these moments shared with her family, she felt genuine warmth and love.Ko: 하늘에 불꽃이 사라지고, 미소와 가족들은 그렇게 특별한 설날을 맞이했다.En: As the fireworks disappeared into the sky, Miso and her family welcomed a special Seollal.Ko: 미소는 그 때의 감정을 평생 기억할 것이다.En: Miso would remember the emotions of that time for the rest of her life.Ko: 새해의 시작은 그렇게 따뜻하게 다가왔다.En: The start of the new year had come with a warm embrace. Vocabulary Words:nestled: 자리 잡은cozily: 포근하게snug: 아늑한cabin: 오두막lately: 요즘admired: 바라보았다momentary: 잠시tug: 울렸다sincerity: 진심embrace: 포옹awkward: 어색한gradually: 점점comfortable: 익숙해졌다playfully: 장난을 치며smeared: 묻혔다display: 불꽃놀이sparkling: 반짝이는painted: 수놓자deeply moved: 깊은 감정에 사로잡혔다precious: 소중할genuine: 진정한warmth: 온기echoed: 끊이지 않았다fireworks: 불꽃disappeared: 사라지고special: 특별한emotions: 감정burden: 부담echoed: 끊이지 않았다welcomed: 맞이했다

hello peanuts xtoday on the pod i chat:my homebody girly evening in: copenhagen takeout order, haircare, mocktails.spiritual girly suffering + glorious eclipse oblivion+ fire horse-ness bad haircuts + butterfly symbolism + childlike superstition loving libations: my miso beauty soup + heart chakra cacao more episodes + written words on my substack SMALL DELIGHTS my pink drink of choice (4 beauty, moods, pms-lessness)+ more little musings. xx ily bye

It's Thursday, and that means it's time to catch up on politics with The Times-Picayune/New Orleans Advocate's editorial director and columnist, Stephanie Grace. Today, she breaks down some of the satirical floats during Mardi Gras season, which krewes criticized the presidential administration, and which krewes defended it.Last year, some Louisiana residents experienced a scheduled blackout, and many of them blamed — perhaps unfairly — the Midcontinent Independent System Operator (MISO).  Later this year, MISO will conduct what's called a load pocket risk assessment. It's a look at Louisiana's electrical grid, its capabilities and inadequacies. Madelyn Smith, Louisiana program manager for the Southeastern Wind Coalition, a major promoter of MISO membership, explains what this means. Major Louisiana industries are placing multibillion-dollar bets on blue ammonia — a product made from fossil fuels and extra technology in order to capture planet-warming gases and store them underground. But despite promising major emissions cuts, a recent investigation by Floodlight found that similar carbon capture projects can still cause pollution and environmental damage. Ames Alexander, investigative reporter for Floodlight News, tells us more. —Today's episode of Louisiana Considered was hosted by Bob Pavlovich. Our managing producer is Alana Schreiber. We get production support from Garrett Pittman and our assistant producer, Aubry Procell.You can listen to Louisiana Considered Monday through Friday at noon and 7 p.m. It's available on Spotify, the NPR App and wherever you get your podcasts. Louisiana Considered wants to hear from you!  Please fill out our pitch line to let us know what kinds of story ideas you have for our show. And while you're at it, fill out our listener survey! We want to keep bringing you the kinds of conversations you'd like to listen to.Louisiana Considered is made possible with support from our listeners. Thank you!

Data centres have become one of the most contentious issue in US power markets. The question of who will pay for the new generation and grid upgrades needed to keep them running has been soaring up the political agenda, and attracting attention in the White House.Host Ed Crooks is joined on this episode by Brandon Oyer, Head of Americas Power & Water at Amazon Web Services (AWS), and Vince Parisi, President & COO at NIPSCO, the Northern Indiana Public Service Company, to discuss a solution.Together, they unpack their new agreement to develop power capacity in northern Indiana, which they say will enable AWS to add 2.4 gigawatts of data centre capacity without sticking everyone else with the bill. Data centres are not just for AI: they are the “invisible digital backbone” behind everything from banking to healthcare to emergency services, Brandon says. But he also acknowledges that local communities around data centre developments are right to ask hard questions about costs. NIPSCO and other utilities agree. Vince says they welcome the economic activity and tax revenues that new data centres bring, but the goal for the electricity system is to ensure customers “aren't paying for it.” AWS and NIPSCO say their agreement, which they announced last November, will achieve that goal. In fact, they expect to save customers money, unlocking $1 billion in customer savings over 15 years.So what actually makes this deal different, and is it a template others can copy? Brandon and Vince walk through the ring-fenced structure (a separate GenCo that funds and builds generation), the performance incentives, and why both sides landed on a 15-year commitment even as data-centre hardware cycles every few years. You'll also hear why AWS doesn't see its data centres as truly flexible loads, how the GenCo model let NIPSCO lock in long-lead equipment early, and what plugging this capacity into the MISO power market means for the reliability of electricity supplies.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode, Kappy shares what's on his plate at the moment.Links and handles mentioned in this episode:Puerto Sagua RestaurantShared Cultures | IGNY Times Slow Cooker Hoisin Garlic Chicken | Sarah DiGregorioJamie Oliver BtP Episode | Jamie OliverSOBEWFFCutino Sauce Co. | Cutino IG | Ouilmette Spice CompanyFollow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.comwww.onkappysplate.com

Global technology spending is projected to reach $5.6 trillion by 2026, with nearly two-thirds of this investment directed toward software and computer equipment, particularly servers, according to Forrester. Generative AI is cited as a primary driver of this increase, shifting the balance of power toward cloud providers such as AWS and Azure. This escalation has implications for operational margins and the position of IT service providers, as businesses increasingly migrate complex workloads to cloud infrastructure ecosystems.Supporting data shows a disconnect between tech employment trends and hiring activity. In January 2026, technology companies cut approximately 20,155 jobs, mainly in telecommunications, while job postings for tech positions rose by 13% compared to the prior month, based on CompTIA analysis. Dave Sobel interprets this as a shift away from permanent IT headcount to project-based, AI-focused engagements. This development places pressure on service providers, who must adapt to buyers reallocating spend from traditional staffing models to short-term, outcome-oriented contracts.Adjacent discussion covered two press releases: VirtuaCare launched a support offering for Windows-based MSPs needing Apple expertise, delivering an externally verifiable, Apple-certified service. In contrast, Miso announced a roadmap for an autonomous AI L1 technician but did not substantiate claims with deliverables or customer data. Dave Sobel emphasized the need for MSPs to demand piloting, outcome metrics, and auditable product maturity, warning against reliance on unproven AI solutions and highlighting the risk of outsourcing as only a temporary solution.The core implication for MSPs and IT providers is a need for tactical negotiation and operational risk management. Dave Sobel recommends using AI first to reduce internal labor costs before introducing it as a client offering, prioritizing outcome-based pricing and adjusting contracts to retain value from efficiency gains. Providers should avoid becoming displaced labor, rigorously test new technologies before adoption, and remain vigilant regarding vendor claims. The emphasis remains on capturing and defending margins through accountable operations and contract governance rather than chasing speculative innovation.Three things to know today00:00 Tech Spending Hits $5.6T but MSPs Face Margin Squeeze Without AI Pricing Reset05:31 VirtuaCare Ships Apple Support; Mizo Announces Roadmap—One's Testable Today08:17 MSPs Must Capture AI Efficiency Value or Face Margin CompressionThis is the Business of Tech.   Supported by:  Small Biz Thought CommunityCheck out Killing IT

Hello!Brand new episode is out and I'm excited about it!World fermentation day was on February 1st, just three days ago.And what better way to celebrate with two amazing inventions of humankind?Is miso the most astounding transformation in the world of fermentation?From ancient Chinese meat and fish based pastes to Buddihst monks taking the craft to Japan the story of Miso and Soy Sauce has a long long at least three thousand year old history!Ok, enjoy today's episode!Some links:Excellent traditional soy sauce maker:https://kaneyoshi.co/english/Kioke Shoyu Brewers Revival Youtube channel:https://www.youtube.com/watch?v=K72eethJuU8&list=PLkakkeid1iaj55xr57PzNV-w7uKDLE-Eb&index=1https://kioke.jp/en4-brewersMy links/ recommendations for the week:Aubergines Braised With Trahana | My Greek Table with Diane Kochilas:https://www.youtube.com/watch?v=N5ni0hu7UDQGreek Farms | Apaki & Syglino: Taste Greece's Tradition:https://www.youtube.com/watch?v=dinXaNT2LlMHow Extra-Virgin Olive Oil Is Made In Greece | Regional Eats | Food Insider:https://www.youtube.com/watch?v=l4GrYUUcQG0Sources:https://archive.org/details/bookofmisosavory0000shur_j6b4/page/20/mode/2uphttps://www.theguardian.com/world/2025/may/21/without-time-there-is-no-flavour-a-south-korean-grand-master-on-the-art-of-the-perfect-soy-sauceThe Noma Guide to Fermentation: Rene Redzepi & David ZilberEnjoy!ThomSupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

The Dads are back after a break for the holidays and Gym out being sick. We'll catch you up on the holiday happenings. Foo broadens horizons with a Miso soup he made. Gym does something different for New Years. A couple notable gifts are Foo's new snoawboard helmet from POC and Gym's Dream Router 7. Foo talks about the movie House of Dynamite. Foo asks have you cooked anything new and finds the ultimate Social media recipe extraction tool. Gym shatters their 9x13 pyrex disk on Christmas Eve. Foo gets a fitness scan. Tubeless vs tube and Presta vs schrader. Plus more!

Genussexperte Helmut Gote ist begeistert von der japanischen Kochkunst und von den kulinarischen Produkten Japans. In den ländlichen Regionen des Landes gibt es viel zu entdecken. Moderator Uwe Schulz lässt sich gerne entflammen. Von WDR 5.

Genussexperte Helmut Gote war zum ersten Mal in Japan. Aus Tokio hat er lokale Spezialitäten im Gepäck und steckt mit seiner Begeisterung für die japanische Küche Moderator Uwe Schulz an. Und Sie, wenn Sie mögen. Von WDR 5.

This episode is lovingly dedicated to our forever family dog, Sammy. The pawprints you left on our hearts will stay with us always. As a beautiful white Jindo, brave, loyal, and full of curious energy , you always found your way back home to us. We love you Sammy. Today, the Culture Train travels to Jindo Island in South Korea, the enchanting home of Korea's national treasure, the extraordinary Jindo dog. With Mom and Asher leading the way, we explore a peaceful island filled with pine trees, fishing villages, ocean breezes, and deep connections between people, land, and animals. Along the shore, we meet a friendly white Jindo dog named Miso and begin to discover what makes this breed so special. In this episode, we learn how Jindo dogs have lived alongside families on Jindo Island for hundreds of years, helping guard homes, move through forests and mountains, and build strong bonds with the people they love. We discover why Jindos are known for their loyalty, why they rarely bark unless there is a reason, how they groom themselves like cats, and how the island itself helped shape their courage, intelligence, and calm nature. Through sights, sounds, and stories from the island, this adventure reminds us that just like dog breeds, cultures and communities are shaped by the places they grow from and the people who care for them. Jindo Island shows us how land and living beings can shape each other over time. This episode invites Culture Kids and families to reflect on their own communities, the places that feel like home, and the experiences that help shape who they are becoming. As always, we end with a reminder that here at Culture Kids, you and your family are welcomed, included, and celebrated for exactly who you are. CREDITS Host and Produced By: Kristen Kim Co-Hosts: Asher Kim Post Production & Audio Engineer: Robin Lai Academic Consultant: Elisha Li Nonprofit Consultant: Ami Awad & Emil Kang STAY CONNECTED WITH US! Instagram: @culturekidsproductions Website: http://culturekidsproductions.com Email / Voicemail: available through our site, we love hearing from you! Sources: https://www.thekkf.or.kr/new_home/en/koreanbreeds.php https://www.royalkennelclub.com/search/breeds-a-to-z/breeds/utility/korean-jindo-imp/ https://english.visitkorea.or.kr/svc/contents/contentsView.do?vcontsId=93802 http://www.jindos.org/breed-info.htm https://korelimited.com

Send us a textIn this episode Erin takes a familiar packet of dry ramen noodles and elevates it with a simple broth made with inexpensive items you probably already have in your pantry. We enjoy a simple bowl of noodles as much as the next person, and you cannot argue there are days when this cheap simple dish is about all we can manage. But, by using a few common pantry items -- peanut butter, coconut milk, miso paste -- you can kick it up to a new level of flavour. Erin also made up some toppings, including a fantastic marinated chicken breast and a perfect jammy boiled egg. She'll help us plan this out to make some things ahead (including the broth) and have them ready to top off those noodles in no time. Get the recipe! Ramen with Peanut Butter, Miso and Coconut Milk Broth Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Misoprostol, as an E1 prostaglandin, is primarily used in obstetrics for cervical ripening (when the Bishop Score is under 6) and/or for labor INDUCTION (to begin labor). IV oxytocin is the principal agent used to augmentlabor, as needed, once labor has begun. In the US, misoprostol is not typically used after 4-6 cm cervical dilation. However, in a patient who requires augmentation,and who declines Pitocin while asking or oral misoprostol, can that be used? Is that evidence-based? The data may surprise you. Listen in for details. 1.     SOGC Guideline No. 432c: Induction of Labour Robinson,Debbie Campbell, Kim Hobson, Sebastian R. MacDonald, W. Kim Sawchuck, DianeWagner, Brenda et al. Journal of Obstetrics and Gynaecology Canada , Volume 45, Issue 1, 70 - 77.e32.     Bracken H, Lightly K, Mundle S, et al. OralMisoprostol Alone Versus Oral Misoprostol Followed by Oxytocin for Labour Induction in Women With Hypertension in Pregnancy (MOLI): Protocol for a Randomised Controlled Trial. BMC Pregnancy and Childbirth. 2021;21(1):537.doi:10.1186/s12884-021-04009-8.3.     Bleich AT, Villano KS, Lo JY, et al. OralMisoprostol for Labor Augmentation: A Randomized Controlled Trial. Obstetrics and Gynecology. 2011;118(6):1255-1260. doi:10.1097/AOG.0b013e318236df5b.4.     Ho M, Cheng SY, Li TC. Titrated Oral MisoprostolSolution Compared With Intravenous Oxytocin for Labor Augmentation: A Randomized Controlled Trial. Obstetrics and Gynecology. 2010;116(3):612-618. doi:10.1097/AOG.0b013e3181ed36cc. STRONG COFFEE PROMO CODE:https://strongcoffeecompany.com/discount/CHAPANOSPINOBG

In Episode 43 of Chain Reactions, we sit down with Michelle So (aka Miso), CMO at Provenance, to talk about the future of real world assets (RWAs), the evolution of tokenized finance, and how Provenance is one of the most under-the-radar giants in the space.We dig into how Miso made the leap from Activision, Sony, Meta, and TikTok to crypto, and what she's learned bringing institutional-grade infrastructure into a world driven by memes, volatility, and community. We also talk through the relationship between Provenance and Figure, the recent IPO, and why the team believes not ALL assets should be tokenized.If you care about the future of stablecoins, onchain capital markets, or building Web3 brands with intention, this one's for you.

After years of stalled transmission buildout, there are new signs of progress. Earlier this month, SPP approved $8.6 billion in transmission projects across 14 states. Major plans are emerging in MISO, PJM, and ERCOT. Despite the DOE canceling its loan guarantee, the Grain Belt Express is still moving forward. And regardless of court battles, so is the New England Clean Energy Connect.  Are these signs that the U.S. could start building transmission at scale again? In this episode, Shayle talks to Rob Gramlich, founder and president of Grid Strategies. He and Shayle cover topics like: Why Rob says the DOE's efforts to fast-track large-load interconnection is a positive sign for transmission buildout The recent buildout of 880 miles of transmission and why it may look better than it is Why transmission hasn't benefited from data center investment  Specific projects, including SPP's transmission backbone and the Grain Belt Express Rob's outlook on buildout over the coming year The uncertain future of permitting reform despite bipartisan support Resources: Catalyst: Unpacking DOE's proposal to transform data center interconnection    Latitude Media: How the Grain Belt Express lost its LPO loan   E&E News: Data center growth cited in defense of MISO transmission plan  Fill out our short podcast listener survey for a chance to win a $100 Amazon gift card. Credits: Hosted by Shayle Kann. Produced and edited by Daniel Woldorff. Original music and engineering by Sean Marquand. Stephen Lacey is our executive editor.  Catalyst is brought to you by EnergyHub. EnergyHub helps utilities build next-generation virtual power plants that unlock reliable flexibility at every level of the grid. See how EnergyHub helps unlock the power of flexibility at scale, and deliver more value through cross-DER dispatch with their leading Edge DERMS platform, by visiting energyhub.com.Catalyst is brought to you by Bloom Energy. AI data centers can't wait years for grid power—and with Bloom Energy's fuel cells, they don't have to. Bloom Energy delivers affordable, always-on, ultra-reliable onsite power, built for chipmakers, hyperscalers, and data center leaders looking to power their operations at AI speed. Learn more by visiting BloomEnergy.com.

Want the latest news, analysis, and price indices from power markets around the globe - delivered to your inbox, every week?Sign up for the Weekly Dispatch - Modo Energy's unmissable newsletter.https://bit.ly/TheWeeklyDispatchFrom ERCOT to CAISO, MISO to PJM, regional differences are defining how clean energy assets are built, operated, and financed. Prices, policy, and technology are moving at different speeds and for developers and investors, keeping track of what matters most has never been more important.In this episode of Transmission, Brandt Vermillion & Pete Berini break down what's driving change across US energy markets in 2025. They explore how policy reforms, flexibility signals, and battery economics vary by region, and what this means for those building the next generation of clean energy assets. The conversation dives into the fundamentals shaping storage revenues, market volatility, and how transparency can help investors make smarter, faster decisions in an increasingly complex landscape.Key points covered:•Changes to federal policy and how it has impacted renewables and BESS build out.•Trends in system durations across different markets.•How storage economics and flexibility markets are evolving.•Why transparency and data-driven insight matter more than ever.About Modo EnergyModo Energy helps the owners, operators, builders, and financiers of battery energy storage solutions understand the market - and make the most out of their assets.All of our interviews are available to watch or listen to on the Modo Energy site. To keep up with all of our latest updates, research, analysis, videos, conversations, data visualizations, live events, and more, follow us on LinkedIn. Check out The Energy Academy, our bite-sized video series breaking down how power markets work.

Want the latest news, analysis, and price indices from power markets around the globe - delivered to your inbox, every week?Sign up for the Weekly Dispatch - Modo Energy's unmissable newsletter.https://bit.ly/TheWeeklyDispatchFrom ERCOT to CAISO, MISO to PJM, regional differences are defining how clean energy assets are built, operated, and financed. Prices, policy, and technology are moving at different speeds and for developers and investors, keeping track of what matters most has never been more important.In this episode of Transmission, Brandt Vermillion & Pete Berini break down what's driving change across US energy markets in 2025. They explore how policy reforms, flexibility signals, and battery economics vary by region, and what this means for those building the next generation of clean energy assets. The conversation dives into the fundamentals shaping storage revenues, market volatility, and how transparency can help investors make smarter, faster decisions in an increasingly complex landscape.Key points covered:•Changes to federal policy and how it has impacted renewables and BESS build out.•Trends in system durations across different markets.•How storage economics and flexibility markets are evolving.•Why transparency and data-driven insight matter more than ever.About Modo EnergyModo Energy helps the owners, operators, builders, and financiers of battery energy storage solutions understand the market - and make the most out of their assets.All of our interviews are available to watch or listen to on the Modo Energy site. To keep up with all of our latest updates, research, analysis, videos, conversations, data visualizations, live events, and more, follow us on LinkedIn. Check out The Energy Academy, our bite-sized video series breaking down how power markets work.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Rachel Simons, author of "Sesame: Global Recipes + Stories of an Ancient Seed," co-founder of Seed+Mill, based in New York City's iconic Chelsea Market.    The book - and the conversation - talk about the seed's metaphor and connection.   "Seeds are the beginning of life; that's how everything starts: vegetables, fruits, humans, animals, ideas," says Simons, who believes the book is not just about food, but life, travel, and history."   After Simons, who has lived around the world, moved to New York, she saw an opportunity to open a business around a product - mainly Tahini - that hadn't yet had its moment to shine.    "It was an underrated, underappreciated condiment or ingredient, and we wanted to throw our energy behind, you know, doing something fresh with it," she says. "We're nearly 10 years old and we honestly had no idea that this little shop would just turn into a business which would turn into a brand and eventually now a cookbook."   "Sesame" answers is a clear, approachable guide to the world of sesame, from halva and tahini to togarashi, gomasio and furikake. Whether it's in the form of a seed, tahini (a ground sesame paste), sesame oil, or halva (a soft, fudge-like candy made from sesame paste), readers can incorporate it in 100 traditional and modern global recipes.   " I wanted to make the book feel very global, very international, and very embracing," she says. "I wanted the book to be an umbrella where everybody could see a part of their food identity."   Rachel Simons shares her backstory - and the seeds that led her where she is today - as well as her history with and the origins of tahini. She also talks about her love of food, the value of  that connection, and her recipe for sesame and peach miso crumble, which you can find at JewishJournal.com/podcasts.    Learn more at SeedandMill.com, follow @SeedandMill on Facebook and Instagram, and get a copy of "Sesame" at your favorite bookstore. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.   Note:  Anyone who counts the correct number of times the word "seed" is said in the podcast, will get a free Tahini ice cream from Rachel at Seed + Mill in New York.  

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

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

This week on Tea Talks with Jiling, we are joined by Kirsten K. Shockey. Kirsten is the author of

Send us a textThis episode brings you the latest gathering of our BFF Book Club—a monthly celebration of reading, meaningful author conversations, and book-loving community. If you enjoy diving deep into unforgettable stories and connecting with the minds behind them, you're in the right place!This month, we're discussing What the Silent Say with its author, Emerson Ford. Emerson is a multi-award-winning writer dedicated to resurrecting the stories of unsung heroes. She teaches creative writing and literature at both the high school and university level, happily putting her English degrees to work. At home, she treasures conversations with her husband and four teenagers and hiking mountain trails with her labradoodle, Miso.Episode Highlights:How Emerson researched her book alongside her father to uncover the stories of her great-uncle and grandfather.What it was like to craft What the Silent Say with family history at its heart.Her book flight includes some of her favorite reads.The joy of immersive reading, listening to the audiobook while reading the text.

Cooking miso taster starter

Today, the Safari heads back to Front Royal, VA, for a VERY special announcement. That's right, y'all, the Smithsonian's National Zoo and Conservation Biology Institute has a baby red panda, and you're going to get to hear directly from keeper Jessica Kordell all about the little one. We also talk about Miso, who was born at the facility, and about Jessica's work as the studbook keeper for the Red Panda SSP!EPISODE LINKS: @smithsonianzoo on socials nationalzoo.si.eduROSSIFARI LINKS: rossifari.com @rossifari on socials @rossifaripod on TikTok Patreon.com/rossifari to support the pod

Okra zucchini's with miso taste starter sauce

Dateline: August 22, 2025. Rossifari Zoo News is back with a round up of the latest news in the world of zoos, aquariums, conservation, and animal weirdness!   We start off talking about the reaction to my mini Miso tribute episode. Still lots of thoughts to share. We then move on to our births for the week, featuring a global influx of red panda births including cubs at Manor Wildlife Park and Fota Wildlife Park. We also have non-panda births at the Denver Zoo, Jacksonville Zoo, Southwick's Zoo, and the Philadelphia Zoo.We then say goodbye to four animals that had a huge impact on me, including ones at Lone Pine Koala Sanctuary, Henry Doorley Zoo, and the Georgia Aquarium. We also say goodbye to three animals at the San Diego Zoo and Safari Park, and to a red panda at Hogle Zoo. We have additional Zoo News stories from the Smithsonian, Edinburgh Zoo, Roger Williams Park Zoo, Akron Zoo, and Maryland Zoo. Conservation News stories include info about wind turbines, a mass die off of monarch butterflies, what is being done to save leopard sharks, and more.And in Other News, we talk about whether you should pick up rattlesnakes or not. Spoiler alert: you shouldn't.ROSSIFARI LINKS: patreon.com/rossifari to support the pod rossifari.com @rossifari on socials @rossifaripod on TikTok 

Today I'm sharing a quick ramble to say goodbye to Miso, my beloved panda princess who passed away. 

Dateline: August 15, 2025. Rossifari Zoo News is back with a round up of the latest news in the world of zoos, aquariums, conservation, and animal weirdness!   We start off talking about me! Duh. Our headline story is about what's going on with Miso the red panda at Greensboro Science Center.We then move on to our births for the week, featuring NINE red panda births including ones at ZooMontana and Potter Park Zoo! We also have births from Altina Wildlife Park, The Utica Zoo, and John Ball Zoo.We then say goodbye to animals from The Smithsonian Zoo, Billabong Zoo, North Carolina Zoo, Houston Zoo, and Blank Park Zoo.We have additional Zoo News stories from the Smithsonian, Roasmond Gifford Zoo, Port Moresby Nature Park, and also a weird AI story. Conservation News stories include a new genus of tarantula, good news for the scimitar horned orax, and so much more! And in Other News, we talk about whales that don't like bullies and the fact that fish feel pain. ROSSIFARI LINKS: patreon.com/rossifari to support the pod rossifari.com @rossifari on socials @rossifaripod on TikTok 

Michelin-star restaurant Nobu now has 42 hotels… and it's got pilates studios too?ChatGPT-5 is being called the biggest development in AI history… the latest version is more therapist-like.The stock market has become split between 2 types of consumers… those who own crocs and those who own stocks.Plus, the hot new party is Labubu raves… (yep, late-night clubbing with monster dolls)$CROX $MSFT $GOOGWant more business storytelling from us? Check out the latest episode of our new weekly deepdive show: The untold origin story of… Hennessey cognac

Broad beans with miso paste

Our guest is Takashi Sato who is the 8th generation family member of Sanjirushi Jozo in Mie Prefecture and the president of San-J International https://san-j.com/ in the state of Virginia. Sanjirushi Jozo has been making soy sauce and miso since 1804, and in 1978, the company decided to expand its business to the U.S. Now, San-J is one of the most familiar soy sauce brands in the U.S. and its products are distributed through online and notable retailers, including Whole Foods Market. Takashi joined us in Episode 297 in May 2023 and talked about various topics, such as how the company managed to expand in the U.S. market and its unique, natural, gluten-free products. Takashi is back on the show to discuss fermentation. Fermentation has been one of the keywords in the culinary world and among consumers globally these days. In 2023, the global fermented food market was valued at $578 billion and is expected to grow further, according to research. In this episode, we will discuss why fermentation is gaining so much attention these days, why fermented food is valuable to our society overall, the tours that Takashi organizes to visit producers of traditional Japanese fermented products and much, much more!!! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.