Podcasts about Miso

Fluent Fiction - Korean: Creative Bargains: The Halloween Magic of Peuriraenseoui Jip Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ko/episode/2025-10-26-07-38-20-ko Story Transcript:Ko: 프리랜서 카페 '프리랜서의 집'은 언제나 따뜻하고 분주하다.En: The freelancer café, 'peuriraenseoui jip', is always warm and bustling.Ko: 커피와 갓 구운 빵 냄새가 은은히 퍼져나가고 있다.En: The aroma of coffee and freshly baked bread gently fills the air.Ko: 벽에는 지역 예술가들의 작품들이 걸려 있고, 작은 테이블마다 노트북을 두드리거나 노트에 스케치하는 사람들이 집중해 있다.En: The walls are adorned with works by local artists, and people are focused on tapping away on their laptops or sketching in notebooks at the small tables.Ko: 요즘에는 할로윈을 맞아 주황색과 검정색의 장식들이 곳곳에 걸려 있다.En: These days, in celebration of Halloween, orange and black decorations are hung all around.Ko: 지훈은 이 카페의 자리를 자주 빌리는 일러스트레이터다.En: Jihoon is an illustrator who frequently rents a spot at this café.Ko: 그는 조카를 위해 멋진 할로윈 파티를 준비하고 싶다. 그런데 그럴 여유가 별로 없다.En: He wants to prepare an amazing Halloween party for his niece, but he doesn't have much leeway to do so.Ko: 미소는 프리랜서 작가로, 지훈을 도와 할로윈 장식을 고르고 있다.En: Miso, a freelance writer, is helping Jihoon choose Halloween decorations.Ko: 그녀는 활발하고 누구보다도 할로윈을 사랑한다.En: She is lively and loves Halloween more than anyone.Ko: "지훈, 이거 어때?" 미소가 반짝이는 거미줄 장식을 들고 말했다.En: "Jihoon, what do you think of this?" Miso said, holding up a shiny cobweb decoration.Ko: 지훈은 웃으며 말했다. "예쁘긴 한데, 조금 비싼 것 같아."En: Jihoon smiled and said, "It's pretty, but it seems a bit expensive."Ko: 시장에서 지훈과 미소는 장식을 고르기 시작했다.En: In the market, Jihoon and Miso started picking out decorations.Ko: 지훈은 조카를 위해 아름다운 파티를 만들고 싶었지만, 예산이 빠듯했다.En: Jihoon wanted to create a beautiful party for his niece, but the budget was tight.Ko: 미소는 창의적인 방법으로 지훈을 돕고 싶었다.En: Miso wanted to help Jihoon in a creative way.Ko: 그 때, 지훈의 눈에 놀랍도록 멋진 호박 중심 장식이 들어왔다.En: At that moment, Jihoon spotted an amazingly beautiful pumpkin centerpiece.Ko: 빛나고 화려했다. 조카가 좋아할 게 분명했다.En: It was bright and gorgeous, definitely something his niece would love.Ko: 하지만 가격이 꽤 높았다.En: However, the price was quite high.Ko: "이거 정말 멋있다. 조카가 분명 좋아할 거야," 지훈은 말했다. "하지만 너무 비싼 것 같아."En: "This is really nice. My niece would definitely love it," Jihoon said, "but it seems too expensive."Ko: 미소는 미소 지으며 말했다. "걱정 마. 내가 할인 받도록 해볼게."En: Miso smiled and said, "Don't worry. I'll try to get a discount."Ko: 미소는 주인에게 다가가 할로윈 분위기를 강조하며 흥정을 시작했다.En: Miso approached the owner and started negotiating by highlighting the Halloween spirit.Ko: 지훈은 긴장했다.En: Jihoon was nervous.Ko: 잠시 후 미소는 돌아와 말했다. "할인 받았어! 그리고 더 작은 장식들도 살 수 있을 거야."En: After a while, Miso returned and said, "I got a discount! And we can buy some smaller decorations too."Ko: 지훈은 놀랐다.En: Jihoon was surprised.Ko: "정말 고마워, 미소. 네가 없었다면 불가능했을 거야."En: "Really, thank you, Miso. It wouldn't have been possible without you."Ko: 마침내 지훈은 미소 덕분에 멋진 파티 장식을 마련할 수 있었다.En: Finally, thanks to Miso, Jihoon was able to arrange stunning party decorations.Ko: 조금의 창의적인 해결책과 설득력 있는 말솜씨가 일을 만든 것이다.En: A bit of creative problem-solving and persuasive speaking did the trick.Ko: 지훈은 이제 자신감이 생겼다.En: Now, Jihoon felt confident.Ko: 예산을 초과하지 않고도 멋진 파티를 만들 수 있게 되었다.En: He could organize an amazing party without going over budget.Ko: 조카의 환한 미소를 상상하며, 그는 만족스럽게 집으로 돌아갔다.En: Imagining his niece's bright smile, he returned home satisfied. Vocabulary Words:freelancer: 프리랜서bustling: 분주하다adorned: 걸려tapping: 두드리거나illustrator: 일러스트레이터leeway: 여유shiny: 반짝이는cobweb: 거미줄budget: 예산discount: 할인negotiating: 흥정centerpiece: 중심 장식persuasive: 설득력 있는creative: 창의적인problem-solving: 해결책focused: 집중해smiled: 웃으며gorgeous: 화려했다nervous: 긴장했다astonished: 놀랐stunning: 멋진aroma: 냄새freshly: 갓baked: 구운lively: 활발하고central: 중앙highlighting: 강조하며satisfied: 만족스럽게arrange: 마련할spirit: 분위기

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

AI and Bitcoin mining's gotten a bad rap when it comes to power use, but what if it's actually helping reshape the grid? We sat down with Haley Juarez from Pioneer Miner to unpack how mining, AI, and high-performance computing are shaking up energy demand and what that means for grids like ERCOT and MISO. From nuclear to hydrogen, vertical farming to smart thermostats, this conversation connects all the dots between tech, energy, and the way we power our lives. It's a laid-back, surprisingly fun chat that makes sense of one of the most misunderstood corners of the energy world.Click here to watch a video of this episode.Join the conversation shaping the future of energy.Collide is the community where oil & gas professionals connect, share insights, and solve real-world problems together. No noise. No fluff. Just the discussions that move our industry forward.Apply today at collide.ioClick here to view the episode transcript. 00:00 - Intro00:32 - What is the grid02:42 - How the grid operates06:51 - Bitcoin mining vs AI11:32 - Winter Storm Uri impact on ERCOT15:12 - Bitcoin mining energy consumption18:35 - High performance computing energy use19:44 - Quantum computing energy impact23:13 - Electricity and weather forecasting25:43 - Griddy energy pricing27:11 - Motion sensors in energy efficiency28:39 - Turning devices off and on29:11 - Japan's nuclear reactor shutdown30:24 - Need for more nuclear energy33:20 - Next generation nuclear technology37:40 - Data centers energy controversy43:50 - Future energy consumption trends46:09 - Fixing the grid issues47:15 - We're all screwedhttps://twitter.com/collide_iohttps://www.tiktok.com/@collide.iohttps://www.facebook.com/collide.iohttps://www.instagram.com/collide.iohttps://www.youtube.com/@collide_iohttps://bsky.app/profile/digitalwildcatters.bsky.socialhttps://www.linkedin.com/company/collide-digital-wildcatters

These soy sauce eggs are a brilliant recipe to have on hand. They are food preppers dream. Once marinated, they and be stored in the fridge for a few days and are perfect for adding to salads and homemade ramen, topping avocado toast and just snacking on as they are!

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.

On this episode, Treaty Oak Clean Energy's CEO Chris Elrod joins Andrew Burnes to discuss the firm's near-term pipeline in the Southeast, efforts to raise USD 1bn of debt capital during the calendar year, issues with interconnection timelines in MISO, and the impacts of the end of tax credits and start of FEOC requirements for solar and storage projects.NPM is a leading data, intelligence & events company providing business development led coverage of the US & European power, storage & data center markets for the development, finance, M&A and corporate community.Download our mobile app.

The short week has gloriously come to an end and the weather is f'ing amazing! The big news this week is/was/will be the Powerball jackpot, which has climbed to $1.7 BILLION for tomorrow night's drawing. We hooked you up with some suggestions for making your picks when buying your tickets. Also in the news, a very popular app for parents, a bunch of cars in the Chicago river, and a man form NJ is going viral for break-dancing at a town meeting. In sports, the Brewers dropped another game to the Phillies yesterday, the NFL regular season kicked off last night with a wild one between the Cowboys & Eagles. more NFL action tonight as the Chiefs & Chargers battle it out in Brazil. Badgers play tomorrow at home against Middle Tennessee, and the Kawhi Leonard story gets seemingly worse. Elsewhere in sports, Caitlin Clark is done for the season, and Mike Tyson is apparently getting back in the ring. We let you know what's on TV this weekend and what's in theaters. Plus, an update on the upcoming season of "The Golden Bachelor". A great story about a lottery pool at a school in Ohio. James Patterson is running a contest for aspiring authors. And a woman took a trip to Italy and had an interesting stay at an Airbnb. Have you heard about Japan's "rent-a-person" industry? It's a real thing and they've added some new characters to the line-up. Also, the Packers finally released the list of their new food items! We talked racing with Doc thanks to County Materials in Holmen, and in today's edition of "Bad News with Happy Music", we had stories about a gun mailbox in #Florida, a kid who tried to poison his uncle's Miso soup, a woman who ate dog food at a family gathering, a woman who broke a Lego-run record, a skateboarding Honda salesman, a kid who went missing from a daycare after getting picked up by the wrong person, and a #FloridaWoman who assaulted her own brother by grabbing & squeezing his dick & balls!See omnystudio.com/listener for privacy information.

Yellow Brick Road's Martin Bosley joins Jesse and has a superb recipe to share banana, macadamia and miso cake!

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 

The wholesale electricity market has changed plenty in recent years, and if future projects are any indication, more change is on the way in the decade-plus ahead.On this episode of Alternative Power Plays, Buchanan's Alan Seltzer and Brattle's Metin Celebi welcome colleague Andrew Levitt, a Senior Consultant at Brattle. Levitt is an expert in wholesale electricity policy, focused on evolving system needs. He's an expert in market design for emerging resources and has worked with utilities, regional transmission organizations (RTOs), and regulators.During the discussion, the three get into the weeds on an American Clean Power-commissioned report Brattle published that provides a roadmap for RTOs on energy storage market design. Conventional market design is very limiting for new technologies, specifically batteries, and the report focuses on why the RTOs of PJM, MISO and NYISO are strong candidates for reform. They also talk about why California Independent System Operator (CISO) and Electric Reliability Council of Texas (ERCOT) remain leading examples of battery storage deployment and what has made them successful. Finally, Levitt ends the conversation with insights on what changes need to be made to other RTOs to make energy storage deployment possible.To learn more about Brattle, visit: https://www.brattle.com/To learn more about Buchanan Ingersoll & Rooney, visit: www.bipc.comTo learn more about Alan Seltzer, visit: https://www.bipc.com/alan-seltzer⁠To learn more about Metin Celebi, visit: ⁠ https://www.brattle.com/experts/metin-celebi/

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

In this episode, we're reclaiming pantry villains. MSG? Love it. Anchovies? Obsessed. Miso, fried garlic, and briny olive oil? Yes, yes, and yes. We talk about the flavor bombs chefs rely on, the misunderstood ingredients that deserve a second chance, and how to add instant umami to whatever's in your fridge.

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.

Bailey Vernon tells Alex Mason about some of the more unusual flavours at her new ice cream shop, Churned, in downtown Dartmouth.

This week the nerds attended a special event at Tamashii's Ramen House where Tamashii's hosted Miso No Itadaki from Kanagawa Japan! They had a delicious experience along with getting to chat with the chef! They also have some thoughts on the last Jurassic movie, Jurassic World Rebirth. Follow us on Instagram, Facebook, and TikTok: @nerdget1

Kevin and Alex bring the heat (and the lightning) in this packed edition of the Need to Know Morning Show. With severe storms rolling through the region and power grid alerts flashing, the guys dig into energy policy, federal overreach, and why North Dakota needs to double down on independence. From local school board showdowns to national headlines, this episode is high-voltage talk radio with a pulse. Expect sharp takes, listener calls, and more than a few laughs as the duo covers the stories that actually matter. ⏱️ Standout Moments: [00:05:10] ⚡ Grid on EdgeKevin breaks down the MISO energy emergency alert, and why the Midwest's reliance on wind and solar could be a recipe for disaster. [00:12:24]

There have been rolling blackouts in Louisiana and people are scratching their heads, especially when they started hearing about an RTO called MISO. Who is MISO? When you find out who they are it will lead you to a trail of bureaucracy you were not aware of. This episode explains it all.   Get HUGE Savings  with this Promo code "WWFA" at www.MyPillow.COM/wwfa   2. Switch to Patriot Mobile And get Free Activation, better coverage, and competitive rates on your  Cell phone service with an America First Company at… www.patriotmobile.com/wwfa SUPPORT MY SHOW WITH THE PURCHASE OF FREEDOM MERCHANDISE  AT  www.williamwallis.net   FIND MY OTHER SHOWS ON ALL PODCAST APPS, RUMBLE, FACEBOOK,   INSTAGRAM, AND CLOUTHUB AT ... “WILLIAM WALLIS FOR AMERICA” Follow me  ON X @WALLIS4AMERICA 

Doc and Matt break down where some of the youngest MLB talent ranks at their positions. What is the outlook for Chase Burns and Jacob Misiorowski? And lastly, is Junior Caminero a top "5" 3rd baseman moving forward?

In this live episode, host Nikita Roy sits down with Gina Chua, Executive Editor of Semafor, recorded at an event at New York University hosted in collaboration with the AI networking group, Humans in the Loop. Gina brings a uniquely expansive lens to the AI conversation, grounded in her leadership across global newsrooms—from Reuters and The Wall Street Journal to the South China Morning Post. Now at Semafor, she continues to be a leading voice rethinking the information ecosystem for an AI-driven world.In this wide-ranging and candid conversation, Gina explores how generative AI is reshaping the fundamental architecture of journalism—from editorial workflows and business models to the core definition of a story. She discusses her team's experiments with building custom AI tools like Miso, a multilingual aggregation system powering Semafor's Signals format. Key topics include:How Semafor is using AI for multilingual search, editorial summarization, and style guide enforcement built directly into Google Suite workflows using App Scripts and Claude.The challenges of building durable AI products in newsrooms including unstable models, integration hurdles, and evolving use cases.Rethinking the role of journalists in an AI world: where value lies in asking the right questions, building audience understanding, and creating narratives only humans can shape.The importance of reframing journalism's mission not as saving “journalists” or “journalism,” but as delivering information in the public interest.Behind-the-scenes on JESS (Journalist Expert Safety Support), a chatbot Gina prototyped and co-developed to democratize access to field safety guidance for reporters worldwide.Why the future of news depends on tight, authentic relationships with audiences and how startups like Semafor are designing for trust, voice, and community from the ground up.The episode closes with reflections on Gina's personal coding journey with AI including her work building an assistive tool for a friend with ALS.Sign up for the Newsroom Robots newsletter for episode insights and updates from host Nikita Roy. Hosted on Acast. See acast.com/privacy for more information.

Broad green been with miso flavor starter.

Diesmal um Share Houses, Fake-News, Bargeld als Wahlgeschenk, arbeitende Rentner, einen teuren Tippfehler, Rolltreppen-Job, die Reispolitik, Duty-Free-System, Miso-Produktion in Schwierigkeiten und Hilfe für den Buchhandel.

Saeko Iida uses traditional tubs, or kioke, made from Akita cedar to make miso in Melbourne. As the use of these wooden barrels declines in Japan, she hopes to raise global awareness of their value—particularly in producing high-quality miso. This story was first published in March 2023. - 秋田杉桶を使用し、メルボルンで伝統的な味噌作りを行っている飯田冴子さん。海外での発酵食ブームにともない、日本国内で減少しつつある秋田杉桶をオーストラリアでも広めたいと考えています。2023年3月放送。

We bespreken Troebel, een fris en eigenzinnig bookazine over wijn, gemaakt door studenten die de wereld van wijn toegankelijk en speels benaderen. Daarna vertelt Jeroen over zijn kennismaking met Pom Tajer, een iconisch Surinaams ovengerecht met een complexe bereiding en troostrijke smaak. Tot slot verdiept Jonas zich in miso — van de basis van fermentatie tot hoe je het zelf in je keuken kunt gebruiken, mét een heleboel receptinspiratieShownotesBij elke aflevering maken we uitgebreide shownotes, met informatie uit de podcast en links naar recepten. De shownotes staan op: watschaftdepodcast.com.Word lid van de BrigadeAls lid van De Brigade krijg je een advertentievrije podcast met exclusieve content, toegang tot onze online kookclub, kortingen, winacties en steun je de podcast. Word lid via: petjeaf.com/watschaftdepodcast.Zie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

SOS! Mars needs Miso!

Cooking - Mushroom miso favor starter sauce

theme song - these days by pure mids i like this better party playlist https://open.spotify.com/playlist/0VVpub9qv3wL214za8Mzak?si=gMJDT7w8RFeL6fAMQcUK2Q https://music.apple.com/us/playlist/i-like-this-better-party-playlist/pl.u-qxyl0bJuo1BgaJ

* Celebrating the huge impact of the maritime industry in New Orleans * We've been hearing a lot about MISO since the brownout on Sunday. How do ISOs work? What's happening when a load shed is needed?

* Elections have consequences, and we're seeing that with the New Orleans sheriff * It's National Maritime Month! The maritime industry is huge for New Orleans * How is the prison escape shaking up the race to be the next sheriff * Explaining what actually goes into gas prices * What is MISO? How do ISOs work? We explain

We've been hearing a lot about MISO since the brownout on Sunday. How do ISOs work? What's happening when a load shed is needed? Dr. Shahab Mehraeen, Professor of electrical engineering at LSU, explains.

The Cognitive Crucible is a forum that presents different perspectives and emerging thought leadership related to the information environment. The opinions expressed by guests are their own, and do not necessarily reflect the views of or endorsement by the Information Professionals Association. During this episode, Austin Branch, Dave Pitts, and Joe Miller discuss cognitive warfare, the gray zone, and intensifying great power competition. The ultimate goal is to compete by gaining and maintaining information advantage without kinetic fighting. Recording Date: 28 Apr  2025 Research Question: Has Russian cognitive warfare, including the use of reflexive control, red lines and nuclear threats, influenced US policy decisions regarding weapon deliveries and restrictions to Ukraine? Similarly, has Chinese cognitive warfare impacted US policy and strategic outcomes concerning Taiwan and the Philippines? Resources: Cognitive Crucible Podcast Episodes Mentioned #24 John Davis on Modern Warfare, Teamwork, and Commercial Cognitive Security #62 Jonathan Rauch on the Constitution of Knowledge #222 JD Maddox on Emerging IO Opportunities Unrestricted Warfare by Qiao Liang and Wang Xiangsui The Cypher Brief Antifragile: Things That Gain from Disorder by Nassim Nicholas Taleb The Black Swan: The Impact of the Highly Improbable by Nassim Nicholas Taleb Thinking, Fast and Slow by Daniel Kahneman Screenplay: The Foundations of Screenwriting by Syd Field Save the Cat Story Structure: Definition and Beat Sheet by Blake Snyder Link to full show notes and resources Guest Bio: Austin Branch founded Crescent Bridge to help serve the Information technical and cognitive needs of the Federal Government. Additionally, Austin joined ARLIS to help support the evolution of the Defense and U.S. Government Operations in the Information Environment (OIE) enterprise. Previously, Austin served as OIE Technology & Strategy at Secretary of the Air Force Directorate for Concepts, Development and Management (Exec IPA) after several years in the private sector at COLSA Corporation as the Executive Director for Information Strategies and Programs (2015-2021) after serving 30 years in Federal service as an Army Officer and Senior Civilian. He was commissioned as an Infantry Officer in 1986 from The Citadel, Charleston S.C. and went on to serve in multiple Command and Staff positions in conflict and in peace becoming the Army's first Information Operations Officer. Austin pioneered military operations in the information environment in key leadership positions in the Army, Joint Special Operations Command, Joint Staff, EUCOM, and deployed Joint and multinational Task Force Organizations across the globe. Upon retirement from the Army, Austin joined the Office of the Undersecretary of Defense for Intelligence as the Deputy Director and Chief of Operations for the Defense Policy Analysis Office with oversight of National special plans and technical operations. In 2008 was selected as a Defense Intelligence Senior Leader as Senior Advisor for Defense Information Operations focused on oversight, policy and support for Service and Joint Information Operations, and associated Special Access programs. In 2010, Austin was selected by the Secretary of Defense to lead the Information Operations and Military Information Support Defense Enterprise as the first Senior Director for this mission area in the Office of Policy and Special Operations and Low Intensity Conflict. In this capacity, Austin was DOD's senior representative for IO, MISO, EW and special program oversight, policy and assessments. In 2013, Austin was selected by the Director for the National Counter-Terrorism Center and the DNI to establish and lead a new organization to address Domestic Counter Terrorism, Counter Violent Extremism, and Counter Terrorism Cyber Strategy and Policy in support of the National Security Council. In this capacity, he also served as the National Co-lead for countering ISIS propaganda and influence and associated IPC lead strategist for National Security Council. Austin is also one of the founder's of a Non-profit, Information Professionals Association (IPA). IPA is a professional organization established to serve the interests of the broader Information community worldwide and for issues related to Cognitive Security. Austin also served on the Defense Science Board summer 2019 study focused on great power competition in the Information Environment and was recently was selected to join the University of Maryland Advanced Research Laboratory for Intelligence & Security (ARLIS) to help lead development of their Cognitive Security & Information Portfolio. He also serves on various Advisory Board(s) and professional associations. Austin and his wife, Carol live in Bluffton SC and have three children. They have two serving in active duty in the Army and one in Medical School at Icahn School of Medicine, Mt Sinai, NY. Dave Pitts is a senior national security professional, former CIA executive, and veteran with over four decades of experience in challenging and critical missions, ranging from intelligence operations, counterterrorism and special operations to great power competition. Dave served as the Assistant Director of CIA for South and Central Asia, Chief of National Resources Division, senior leadership positions in the Counterterrorism Center—including in the strategic communications space—and led CIA's two largest Field Stations. Dave has a proven track record of leading large and diverse teams, building lasting partnerships, integrating innovative technologies, and delivering results in high-stakes and high-pressure situations. Dave is a thought leader, Cipher Brief Expert and a frequent writer and commentator on terrorism, great power competition, the gray zone, cognitive warfare and emerging global issues. Dave is a co-founder of The Cipher Briefs Gray Zone Group. Joe Miller, Senior Executive Service, is currently the Deputy Commander for Support at the US Army Special Operations Command, headquartered at Ft Bragg, N.C. Prior to his assignment to Ft Bragg, Joe was the J7 Director of Joint Training and Innovation at US NORAD/NORTHCOM at Peterson, AFB, Co and first SES assignment was the J5 Director, Policy, Strategy, Plans and Futures at US Special Operations Command at Mac Dill AFB, Fl. Joe is a retired US Army Colonel.  He has led and Commanded platoons, troops, detachments, a Battalion task force and a Brigade. He has served and operated in western Europe, the Balkans, the Middle East, SW Asia and throughout the Americas. He is a graduate of the University of Florida, Bachelor of Science in Business Administration with Honors, US Army Command and General Staff College and the School of Advanced Military Studies (Master of Military Arts and Sciences), an Army War College Fellowship. He earned a Master's Degree in Operations Research from the Air Force Institute of Technology.  He is a life Member of the Council on Foreign Relations. Joe is married with one son. About: The Information Professionals Association (IPA) is a non-profit organization dedicated to exploring the role of information activities, such as influence and cognitive security, within the national security sector and helping to bridge the divide between operations and research. Its goal is to increase interdisciplinary collaboration between scholars and practitioners and policymakers with an interest in this domain. For more information, please contact us at communications@information-professionals.org. Or, connect directly with The Cognitive Crucible podcast host, John Bicknell, on LinkedIn. Disclosure: As an Amazon Associate, 1) IPA earns from qualifying purchases, 2) IPA gets commissions for purchases made through links in this post.

* Recapping LSU's win over Texas A&M and the loss to Ole Miss. How are the Tigers looking for the NCAA Tournament? * What happened with MISO, the load shed, and the power outages?

Dave Cohen in for Tommy. What happened with MISO, the load shed, and the power outages on Sunday? Dave talks with Public Service Commissioner Davante Lewis

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with kosher sushi chef Marisa Baggett, who blends tradition, identity and intention in her culinary work.    “My sushi journey and my Jewish journeys are actually very much entwined,” Baggett explains.  “When I was going through sushi school, I was also embracing Judaism, so there was always this kind of… pull between how I'm going to show up as a Jewish sushi chef.”    Baggett, who once owned a kosher deli and has brought her Japanese training into her Jewish food, decided to focus mostly on plant-based food in the last year.    “I think that I was probably always kind of on this path of heading towards only making plant-based sushi,” she says. “It just took me a while to get there.”    When asked what she knows now that she wished she knew early in her career, Baggett says that it's okay to bring all of the pieces of who you are to the table at once.     “For the longest time, I tried to keep everything separate,” she explains. “I really wish that I brought more of everything together - Southern, Jewish background, the Japanese training - earlier in my career.”    Chef Marisa Baggett talks about her out-of-the-blue sushi origin story, food memories from growing up in the south, and how to embrace creativity in the kitchen. She also shares her recipe for miso mish mash soup, which you can find at JewishJournal.com/podcasts.     “Give yourself permission to have fun in the kitchen,” she says. “There's a lot of flexibility in that one bowl.”   Learn more at MarisaBaggett.com, follow @ChefMarisaBaggett on Instagram and watch Marisa Baggett compete on “Morimoto's Sushi Master” on The Roku Channel. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Lechler, Bernd www.deutschlandfunk.de, Corso

Why exactly is the middle of the U.S. running out of power? In this episode of Power Plays, Spearmint Energy's Andrew Waranch and Gina Wolf examine building new supply with MISO and SPP. In these two regions, new generation project queues are lengthy and community opposition is high. We look at what it will take to build back a safe reserve of supply for consumers. 

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ICYMI: Hour Three of ‘Later, with Mo'Kelly' Presents – In-depth analysis of the most viral stories of the week in ‘The Viral Load' with regular guest contributor Tiffany Hobbs weighing in on everything from an Influencer sparking backlash after detailing a $500 per person meal at Coachella, to TikTok's latest beauty craze that has users wrapping rubber bands around their ears for an instant facelift…PLUS – A new TikTok trend may just wind up bringing bookstore chain Barnes & Noble back from the brink of bankruptcy - on KFI AM 640…Live everywhere on the iHeartRadio app

Cooking - miso flavor starter

Send us a textOn this week's episode we dive deep into nature's most shocking survival strategy exploring how the Alamendro tree has evolved to harness lightning strikes as a competitive advantage. We also examine the fascinating results of fermenting miso in space and discuss the challenges and rewards of cat fostering programs.• Lightning-resistant Alamendro trees have 100% survival rate after strikes while 56% of neighboring trees die• These trees grow wider crowns that attract lightning, increasing strike probability by 68% and eliminating competition• Space-fermented miso develops a nuttier, more roasted flavor with unique bacteria not found in Earth samples• New Zealand study reveals cat fostering helps manage 37,000+ cats annually while providing both challenges and benefits to fosterers• Foster programs create community connections while offering flexible pet companionship without long-term commitment• Emotional attachments, sick animals, and space constraints present challenges for fosterers despite the rewarding experienceCheck out our website for the Bernoulli stuffy presale! Thank you to everyone who has supported us and to our top-tier patrons who help keep this podcast free.Our links! Our Website!  www.bunsenbernerbmd.comSign up for our Weekly Newsletter!Bunsen and Beaker on Twitter:Bunsen and Beaker on TikTokSupport the showSupport the showFor Science, Empathy, and Cuteness!Being Kind is a Superpower.https://twitter.com/bunsenbernerbmd

What is in the This Week in Science Podcast? This Week: Not Dire Wolves, Miso & Moonglass, Bad Dogs, Mouse Brains & Human Intelligence, Inflammation & Behavior, And Much More Science! Become a Patron! Check out the full unedited episode of our podcast on YouTube or Twitch. And, remember that you can find TWIS in […] The post 09 April, 2025 – Episode 1010 – How Dire is the Science News? appeared first on This Week in Science - The Kickass Science Podcast.

In today's news podcast, a study shows a reduced effectiveness of vaccinations in babies who have antibiotics treatments early in life. Also, the world's smallest, light-powered pacemaker, and we learn the secrets of the broadclub cuttlefish's crab-catching colour display. Then, we follow the journey of miso paste up to the ISS and back to Earth again, and hear what it tastes like! Like this podcast? Please help us by supporting the Naked Scientists

Today's Song of the Day is “Certified” from Miso Extra's album Earcandy, out May 16.