Podcasts about Montreal

Bells Larsen is here to discuss Blurring Time, performing duets with his old alto voice and his new baritone, cancelling an American tour in the wake of government policies that persecute and harass people with non-conforming gender identities, the widespread attention his statement on the matter received, addressing transphobia in public and his general interest in discourse, dichotomies and multiplicity, Montreal's bagels and Liverpool's Beatles, the male voices of Elliott Smith and Sufjan Stevens, significant numbers, working on a children's book with his father Andrew Larsen, writing new songs, other future plans, and much more.EVERY OTHER COMPLETE KREATIVE KONTROL EPISODE IS ONLY ACCESSIBLE TO MONTHLY $6 USD PATREON SUPPORTERS. Enjoy this excerpt and please subscribe now via this link to hear this full episode. Thanks!Thanks to the Bookshelf, Planet Bean Coffee, and Grandad's Donuts. Support Y.E.S.S., Pride Centre of Edmonton, and Letters Charity. Follow vish online. Support vish on Patreon!Related episodes/links:Ep. #974: Niko StratisEp. #893: Energy SlimeEp. #808: Land of TalkEp. #604: Rhea ButcherSupport this show http://supporter.acast.com/kreative-kontrol. Hosted on Acast. See acast.com/privacy for more information.

This week, director Chloe Robichaud – whose charming, spiky new comedy Two Women is now playing in Toronto and Montreal, and expandng to Vancouver on Friday – celebrates Jean-Marc Vallee's 2011 masterwork Cafe de Flore, in which the late director shuffled and remixed two different love stories in two different time periods like the brilliant DJ he was. Your genial host Norm Wilner got a little choked up on this one.

Want to learn how we can help you grow your consulting business? Schedule your free Growth Session Call today! www.consultingsuccess.com/growMentioned in this episode:Join an Elite Group of Consulting Founders in Montreal for Serious GrowthImagine being in a room where every other 6 or 7-figure consulting founder is as serious about growth as you are. That's the Consulting Success Mastermind in Montreal (Sept 18-20, 2025). This is your opportunity to build real relationships with top-performing consultants, share wins and challenges, and grow strategically together. As one past attendee said, it's "exactly what I've been needing." Ready for powerful connections & expert strategy? Explore the Montreal Mastermind: https://consultingsuccess.com/montreal

Madeleine Thien is the author of four books, including Do Not Say We Have Nothing, which was shortlisted for the Booker Prize. Her work has appeared in The New Yorker, Granta, The New York Review of Books, and elsewhere. She lives in Montreal.  Her new novel is The Book of Records. Learn more about your ad choices. Visit megaphone.fm/adchoices

Ottawa's own Vanessa Gilles joins the show to talk about playing for Canada against Haiti in Montreal, to reflect on the team's performance in the Olympics, and to discuss signing with Bayern Munich

Cette Semaine LTDJ reçoit VT (La Prison, Le Rap Game, M.W.A, EGK, STL, Le Maroc, Défi Piquant...)À chaque épisode Dj Crowd et Jay Seven reçoivent des invités pour le temps d'un jujube! Suivez les émissions pour les conversations les plus comiques, informatives et absurdes du Québec!Salutations aux commanditaires:Le Green Room, Le Kampus, Wagerly ( Link: https://t.me/+Uh-3jCUChANkMTBh )Infographie par : Dj Crowd pour Muliani GfxMusique par : @BeatsbyGallo pour MajorWayStudio : KampusSuivez-nous sur les médias sociauxPour écouter l'after-Show :https://www.patreon.com/letempsdunjujubeDj Crowd :https://www.instagram.com/djcrowd/https://www.facebook.com/worldfamousdjcrowdTiktok, Snapchat, Twitter : Dj CrowdJaySeven :https://www.instagram.com/j7official/LTDJ : https://www.instagram.com/letempsdunjujube/https://www.facebook.com/letempsdunjujube/Merci !!!!!!! Suivez-nous sur les médias sociauxPour écouter l'after-Show :https://www.patreon.com/letempsdunjujubeDj Crowd :https://www.instagram.com/djcrowd/https://www.facebook.com/worldfamousdjcrowdTiktok, Snapchat, Twitter : Dj CrowdJaySeven :https://www.instagram.com/j7official/LTDJ : https://www.instagram.com/letempsdunjujube/https://www.facebook.com/letempsdunjujube/Merci !!!!!!!

> Quer desbloquear episódios EXTRAS? Você pode ouvir horas extras dentro do Spotify: pela Orelo ou pelo Apoia.se!Ou você também pode apoiar e entrar no nosso grupo secreto do Telegram pelo Apoia.se, ⁠clicando aqui.⁠No caso de hoje, entramos na mente perturbada de Marc Lépine. Um jovem que foi rejeitado pelo pai, pelas Forças Armadas e pela Escola Politécnica de Montreal.Como resultado, ele resolve concentrar toda a sua frustração em um único grupo: as mulheres.> Quer aparecer em um episódio do Fabrica?Basta mandar uma mensagem de voz por direct no Instagram ⁠@podcastfabricadecrimes⁠ nós só publicaremos com a sua autorização. Vamos AMAR ter você por aqui :)Hosts: ⁠Rob⁠ e ⁠Mari⁠Editor:⁠ Victor Assis⁠Aviso: O Fábrica aborda casos reais de crimes, contendo temas sensíveis para algumas pessoas. O conteúdo tem caráter exclusivamente informativo e é baseado em fontes públicas, respeitando a memória das vítimas e de seus familiares. As eventuais opiniões expressas no podcast são de responsabilidade exclusiva das hosts e não refletem necessariamente o posicionamento de instituições, veículos ou entidades mencionadas. Caso você tenha alguma objeção a alguma informação contida neste episódio, entre em contato com: contato@fabricadecrimes.com.br THE STAR. Assassino de 6 de dezembro era um solitário. Toronto Star, 2009. Disponível aquiBBC NEWS BRASIL. Artigo: “O massacre de 1989 no Canadá em que 14 mulheres foram mortas por serem mulheres”, 2023. Disponível aquiPHILO5. Carta de Marc Lépine, 1989. Disponível aquiEBSCO. Artigo: “Massacre da Escola Politécnica”. EBSCO Research Starters: History, 2023. Disponível aquiTHE CANADIAN PRESS. Artigo: “Uma linha do tempo do legado do massacre de Montreal”. CTV News, 2024. Disponível aquiEBC Rádios. Artigo: “Dia do Laço Branco: homens pelo fim da violência contra as mulheres”. Viva Maria, 2016. Disponível aquiBLAIS, Mélissa; DUPUIS-DÉRI, Francis. Artigo: “O massacre de Montreal é finalmente reconhecido como um ataque antifeminista”. The Conversation, 2019. Disponível aquiGLOBAL NEWS. Artigo: “O massacre de Montreal: por que lembramos”. YouTube, 2019. Disponível aqui

This week on Blocked and Reported, Jesse and Katie discuss an attack on the manarchy at an anarchist book fair in Montreal. Plus, AI infiltrates Reddit, the sensitivity reader vs. the computer science professor, and Rebekah Jones has a thought.Keep Punching Manarchists zineResearchers Secretly Ran a Massive, Unauthorized AI Persuasi… To hear more, visit www.blockedandreported.org

Cristina Alexander, Herculez Gomez and Shaka Hislop react to Inter Miami's 4-2 victory over Montreal and argue if David Beckham's club was turn the ship around after a poor run of form. Plus, the crew preview this weekend's Concacaf Champions Cup final and the Club World Cup play-in between LAFC and Club America. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cristina Alexander, Herculez Gomez and Shaka Hislop react to Inter Miami's 4-2 victory over Montreal and argue if David Beckham's club was turn the ship around after a poor run of form. Plus, the crew preview this weekend's Concacaf Champions Cup final and the Club World Cup play-in between LAFC and Club America. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This small brewery in Dunham, Quebec, just north of the Vermont border, features a pub, guesthouse, and extensive beer garden that make it the perfect stop-through or weekend destination for those heading south from Montreal or north from the States. But Brasserie Dunham (https://www.brasseriedunham.com) is much more than a waypoint. Over the past 13 years, the brewery has built a reputation for world-class saisons, finding expression through refined fermentation, an evolving culture, and intriguing use of hops. Today, Dunham brews a range that includes 750 ml bottles of saison as well as cans of lager and pale ale. Yet saison remains core to their identity. In this episode, head brewer Mathieu Paquette shares their approach to recipe development and process. Along the way, he touches on: designing beer for their mineral-heavy well water the evolution of yeast and water over a decade-plus of brewing using ingredients such as flaked rye, oats, and wheat to add body to dry beers maintaining precision in the brewhouse to moderate other downstream factors blending modern and classic hops for dynamic range building a living mixed culture with periodic backups for safety adjusting fermentation temperature dynamics to refine expression blending foeder-aged ale into light, dry table beer to add depth troubleshooting bottle-conditioning issues hosting the upstart Bad Bones (https://www.badbonesbeer.com/home-en) brewery in the former barrel cellar And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): For years G&D Chillers has chilled the beers you love, partnering with 3,000+ breweries across North America and beyond. With our 24/7 service and support, your brewery will never stop. Remote monitor your chiller for simple and fast access to all the information you need, and gain peace of mind your operation is running smoothly. Berkeley Yeast (https://berkeleyyeast.com). Berkeley Yeast bioengineers ordinary strains and make them extraordinary—enhancing the flavors you want and eliminating the ones you don't. Visit berkeleyyeast.com to learn more and start brewing with science on your side. Old Orchard (https://www.oldorchard.com/brewer): As breweries expand beyond beer into other segments like mocktails and CBD beverages, Old Orchard is here to help. We can formulate custom blends featuring specialty ingredients. More information and free samples are waiting at oldorchard.com/brewer. Indie Hops (https://indiehops.com) Lórien seamlessly combines traditional elements of European noble hops with an elegant twang of American modernity. Learn more about Lórien and the rest of Indie's varieties at www.indiehops.com. Indie Hops — Life is short. Let's make it flavorful. Steel Chill Cups (https://SteelChillCups.com) Steel Chill-Cups are the perfect promotional tool! Crafted from 100% recyclable steel and proudly made in the USA. Discover how Steel Chill-Cups can “Put your brand on every pour”—visit SteelChillCups.com today! Arryved (https://www.arryved.com) Not only does Arryved offer a world-class POS built specifically for breweries, but they also provide Arryved Brewery Management, e-commerce, and more to help breweries scale and thrive. Visit arryved.com to learn more. Paktech (https://www.paktech-opi.com) With a minimalist design, durable functionality you can rely on, and custom color matching, PakTech helps brands stand out while staying sustainable. Trusted by craft brewers nationwide, they offer a smarter, sustainable way to carry your beer. To learn more, visit paktech-opi.com Brewery Workshop (https://breweryworkshop.com) If you're launching a brewery or acquiring an existing one, consider our brewery workshop and new brewery accelerator, September 14 through 17th in Fort Collins, Colorado. Over four days, we engage in panel discussions, technical brewery tours, networking, and small working group sessions that help you better understand and prepare for the challenges of brewery operation. Tickets are on sale now.

Martha Wainwright is a key member of the Wainwright/McGarrigle clan, all of them big favourites of ours. She's currently on her 20th anniversary tour and looks back here at the first shows she ever saw and played which involves … … growing up in a folk dynasty in Montreal.   … the sight of Perla Batalla and Julie Christensen, backing singers on Leonard Cohen's I'm Your Man tour, “who made me want to be onstage too”. … the story of ‘Matapedia', the song Kate McGarrigle wrote when an old boyfriend thought she was her teenage daughter.   … her first shows playing Elvis, Dylan and Woody Guthrie songs on the coffeehouse circuit. … singing with her brother Rufus and her cousins with Kate & Anna McGarrigle at folk festivals. … onstage at the Roches' Christmas shows in New York. … the time her brother stole the show over Emmylou Harris: “I thought I want that kind of attention!” … seeing Pink Floyd's The Wall in a Montreal hockey stadium, aged 9 – “a very marking experience”. … the songs of her mother's she always plays: “I'm obsessed with her legacy”. Martha Wainwright 20th Anniversary tour tickets here: https://marthawainwright.com/showsFind out more about how to help us to keep the conversation going: https://www.patreon.com/wordinyourear Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

I had a real fun time chatting with Beth La Manach, whose new cookbook, “Entertaining 101” just released. Beth's YouTube channel is wildy entertaining and she is also on Substack so you can follow her Entertaining with Beth Now since Beth makes it so easy lets all get to Entertianing!EPISODE TRANSCRIPT:Stephanie Hansen:Hello, everybody. Welcome to Dishing with Stephanie's Dish. I'm Stephanie Hansen and I like to talk to people obsessed with food. In particular, I enjoy cookbook authors and today I'm with Beth Lamonic and she is the author of a cookbook that just the title alone, I feel like holy cats. That's so intimidating. It is called entertaining one zero one. Beth, that just makes you, like, right on the level of Martha Stewart in my brain. Were you nervous about calling it one zero one?Beth Le Manach:No. Because the way that I'm thinking about the title is it's really targeted towards beginners or veterans who just need it to be easier and quicker. And I think everybody loves a one zero one entry point because they know it's not gonna be intimidating. It's gonna be accessible.Stephanie Hansen:Well, you are not a one zero one in your chops. You have over 662,000 followers on YouTube. They were like, oh, she has a a YouTube channel. And I went to look. I was like, holy cats. Tell me the name of your YouTube channel because I forgot to write it down. Recipes for entertaining. Was that what it was called?Beth Le Manach:No. It's called Entertaining with Beth.Stephanie Hansen:Got it. Okay. So you also are very fascinating, but I'm gonna get to that part in just a second. Take me through, like, your journey of, like, the how you started the YouTube and how we are that you're just is this your first book?Beth Le Manach:Yes. It isn't my first book. I know. I've been in a long time. I know exactly. Yeah. So it's kind of a long story, but I'll give you the highlights. I started my YouTube channel because I was by trade a producer for television, lifestyle television, and I got my start with the Scripps network.Beth Le Manach:So Food Network, HGTV, Fine Living, I was producing a bunch of content for them. I saw everything going online, digital. So I was like, I wanna produce digital content for the web. I got a job at a company that had a huge order for YouTube. So this was right around 2011 when YouTube started getting grants to media companies to produce quality content so they could get the advertisers to actually advertise against it. Because up into that point, it was a lot of, you know, skate board tricks and cat videos and stuff like that. Yeah. And so since I had come up with all of this kind of lifestyle content, my boss was like, okay. Create a YouTube channel that women will love. And I was a new mom. I had two small kids, and I was into all this lifestyle content, but I knew nothing about YouTube. So I had to really learn what it was, and little by little, we started to just create content. That was food content, fashion, beauty, all the things that I thought, like, women would be interested in.And then one day, my boss came to me and said, you know what? We are, like, really behind on the hours here that we have to deliver. We gotta pep this up a bit. What do you got? And I was like, I think we should do, like, entertaining shows, like, thirty minute shows, like what we used to do for TV. Like, let's do the perfect dinner party. He's like he was like, well, who are we gonna get to do that? And I was like, me. I love to cook, and I have a lot of recipes. And at the time, I just bought a house, and I was like, you know, come to my house. You don't have to pay me.You're already paying me, and let's knock off a few of these episodes. So we did about 16 of them, and then my boss was like, you know, this is really resonating with people. Like and and it really hit me at that point that I thought, how is this new information for people? Because I had grown up with Martha Stewart and Ina Garten, and I just thought that everybody was watching this. But people at the time on YouTube were just getting into, like, all the beauty gurus, and those girls were now aging up and sort of, like, having their first apartment and getting married. And they weren't suddenly gonna go offline and go look at magazines and books. They were staying online.Stephanie Hansen:Yeah.Beth Le Manach:And I think that's where it really resonated. And so long story short, I did that until I started to do it full time, and now the channel is mine, and I just do it full time.Stephanie Hansen:It explains lots of things. One, how prescient of you to see this digital age coming. So very smart.Beth Le Manach:Yeah.Stephanie Hansen:Two, I always talk about first mover advantage. And whenever there's a new platform or something, I always make sure that I log on. I save my handle. Even if I don't know if I'm gonna use it or do anything with it, I I believe that being the first in a space or in in a being a handful of first in a space is part of what gets you that first mover advantage. So note to self people because there's gonna be a lot of social enterprises that are coming in our future. And then also, like, sometimes the keeping it simple is the best. Like, you just assume that everybody knows how to, you know, make a delicious apparel spritz, but necessarily they don't. So that what you can offer in your most authentic way is, valuable.And that's, I guess, why you did this as your first book because you seem like you really are taking and packaging a lot of this in a way that feels authentic to you, and that's what people want.Beth Le Manach:I think they do. I mean and I think that's what YouTube has really taught me is that there are thousands of chicken Parmesan recipes on YouTube, but people will still ask me, but we want your recipe. Not because my recipe is gonna be better than anybody else's recipe because there's only a couple of ways around making a chicken parm, but because they want my point of view. And I think that that's what makes YouTube so human, and that's why they called it YouTube because it is about you and how you how I prepare chicken parmesan recipe could be different than how you prepare it. And the things that we're gonna highlight could be different based on our own lived experience, and I think that's what makes it really human and really fun.Stephanie Hansen:Yeah. Your show is also very beautiful. I just started doing a TV show, with Fox here locally, and lighting is so important. And my own YouTube is horribly lit and embarrassing. Yours is incredible.Like, do you have my normal lights set up?Beth Le Manach:No. My gosh. You know what my light setup is now? No lights. The light setup is no lights because I went round and round, and I have, you know, a lot of different experience. Like, I started with the big crew of seven people people that would come, and then I would go back, like, after COVID, and there was no people. And then I had to learn it all myself, and then I moved to France, and I was like, I can't carry all this stuff with me. I have gone back and forth on the lighting, and I always go back to the fact that, like, natural lighting for food is just the best lighting, and then just adjust the camera settings. Like, you're much better off doing that and know which angles of the kitchen give you the best softest light because that you can always reproduce the camera, but you can't always reproduce the exact temperature and light. And, like, that just was making me crazy. So I just decided to finish the lights.Stephanie Hansen:Yeah. That is really the tip. Yes. I like it. You mentioned this move to France, and I I you have through the course of your channel and through the course career here. Also, you had a like, it sounded like a rental in France that you made into a full time home.Beth Le Manach:Yes. Exactly. So my husband is French, and we had been coming to France every year or so when we were married. And then we took a break when we had kids, and then we started to bring the kids when they were, like, five and two.Stephanie Hansen:So you and your husband moved to France, and he's French. Yes. So he's like your Jeffrey.Beth Le Manach:Yeah. You could say that. Yeah. He, he he definitely, has inspired me a lot, I think, with the French lifestyle and French cooking. And we would come to France every summer just to vacation, and then we thought, okay. Let's stop renting all these houses. Let's buy a house and then become the renter like, become the person renting. That was a better investment for us.Beth Le Manach:And then, I don't know, we just he got to a point in his life where he was like, I see all my friends retiring in France. That's where I wanna be. And I think that's the blessing and the curse of marrying a foreigner. At one point, they're gonna wanna go back, and you just have to be ready for that. So I was always ready for it because I've always loved France, and I just thought, like, that's a fun experience. Yeah. Let's go do that.Stephanie Hansen:Do you read David Leibovitz's blog?Beth Le Manach:Yes. I do. I love him. Yeah. He's great.Stephanie Hansen:I've learned so much. I have, relatives that are from Montreal, which is not France, but they've spent time in France. And Yeah. He just talks a lot about the difficulties of living in France and being an American transplant living in France.Are there things that you have found that you're just like, oh, I just wish I could get this or something that you're craving to miss?Beth Le Manach:Prepared broths and stocks. Like, you know, when you go in The States, you go to the grocery store and you see, like, a million organic chicken broth, beef broth, like, in every brand that takes up practically a whole file. Here, you cannot get that. You can get the cubes where you're making it, but it's like you're wasting a whole cube for two cups of broth, and you may not need the two cups of broth. Like, I love those little one cup ones that we can get in those days. That, we cannot get here. And I I don't know why. A lot of me thinks, like, it just takes up too much space on the shelves, and maybe the little cubes are better, but I do miss that.Stephanie Hansen:Do you have that better than bouillon product?Beth Le Manach:We don't have that. I have not seen that. Uh-uh. Like, there's a lot of different kinds of these little broth cubes too, and I've been trying all of them. Some of them are horrible, and some of them are okay, but there's nothing like the Swanson's chicken broth. Like, I really kinda miss that. I love that. And Land O'Lakes spread the butter.Beth Le Manach:Land O'Lakes butter. Even though we have a million wonderful butters here in France for baking, nothing is quite like the Land O'Lakes salted butter in my opinion.Stephanie Hansen:I live in Minnesota, the home of Land O'Lakes, so that makes me real happy. Alright. So entertaining one zero one is about simple, easy ways to start your entertaining life, whether it be like a signature cocktail for mom's brunch or an egg bake for Christmas or, just a simple, like, Friday night dinner party. What are some of your favorite entry points for entertaining?Beth Le Manach:Yeah. Well, I think brunch. I think brunch is the beginners, like, home run because there's no fancy roasts that you have to learn how to carve. It's pretty inexpensive because you're not serving a ton of wines and cocktails. It's fairly cheap too because of what you're making. It's eggs and bread and fruit. And it's easy because you can, like, prep in the morning, and then people come at, like, eleven. And it doesn't take the whole night.Beth Le Manach:Like, it's not gonna go on for hours and hours. Like, people usually leave around two or three. I just think it's a great entry point for people. Yeah. I mean, I think, you know, once you get into the holidays, like the Thanksgiving and the Christmas, you wanna get a few brunches under your belt, maybe a few dinners. I always say start with four, then have six, but don't ever start having 10 guests, which is what Thanksgiving is. So don't start there. Yep.Beth Le Manach:Because people usually get themselves so stressed out for entertaining because I think they don't start at the right entry point. And then they never wanna do it again because it was a big mess and, you know, it was so stressful because I think they didn't work their way up to it. You know what I mean?Stephanie Hansen:Yeah. I never thought about that, but that's really a clever way to think about it. I also think too choosing, like, the main dish and then building from there is helpful. Like Yes. I I don't know why I was afraid to cook salmon for forever, but, but, really, roasting a whole side of salmon is a great dish for entertaining.Beth Le Manach:Super easy, beautiful, super delicious. Yeah. I I think that people feel like they get sort of stressed out at all of the organization, like, the the timing of it. Because most people don't have, like, restaurant cook experience where everything is timed. So my philosophy is always, like, one or two things, two max that's, like, active cooking, The rest, assembly and the rest, premade. So, like, if you balance out the portfolio of dishes so that they're not all active cooking, it's just gonna make your life so much easier.Stephanie Hansen:And so Don't you think too, like, what I always discover with entertaining is people are just so delighted to come, to be invited to something. We don't do this enough.Beth Le Manach:We don't do it enough because I think people are afraid of how it's gonna go because maybe they had one or two bad experiences or because, you know, for better or for worse, I'm probably contributing to this, but there is so much food media out there between the blogs and the Instagram and the Pinterest and television and books that, like, it can get very overwhelming. What do you serve and, you know, where do you begin? That I really wanted to create, like, here are the hundred and one recipes that, like, everybody should just know how to make. Like, it's just should be part of your repertoire. Like, get the basics down first and get the ones that you crave. So, like, of course, everybody wants to know how to make a turkey at Thanksgiving or a key lime pie at Easter or barbecue chicken in the summer. Like, these are the things we are all sort of craving perennially. And if you can get those right, then you go to, like, one zero two, which is, you know, the more sophisticated flight files and that kind of thing.Stephanie Hansen:Second book, are you already thinking about it?Beth Le Manach:Oh my gosh. No. Because I'm still recovering from the first book. You know, you're a good book author. I had no idea how all consuming it is. In a good way. Of it taken. It was a definite two year project, you know, between the testing, the writing, the photography, like, all of it.Stephanie Hansen:Yeah. What part did you love, and what part did you hate?Beth Le Manach:I really love the testing. You know? Like, really taking the time to test each recipe and getting excited about being able to share it, thinking of all of my subscribers that I've had over the years and thinking, oh, this person's gonna love this, and, oh, that person is really this is really gonna help that person. I love that. I love the writing. I didn't think I would love that as much, but I really love that, the stories and the tips and the kind of bringing the recipe to life. As much as I love the results of the photo shoot, that was probably the most exhausting, I think. And to have to then remake all a hundred and one recipes again. And, you know, at that point, it's not just me in the kitchen.It's a whole team of people and making sure, like, oh, that's not supposed to look like that or, like, oh, that crust shouldn't be like you know? And, like, that I found very taxing. But it was great to see all the photos at the end of the shoot. Like, oh, wow. We did all that.Stephanie Hansen:Did you have to cut some recipes, and was that hard to do?Beth Le Manach:We didn't I would cut them in the testing. We didn't we we basically shot everything that we planned, so that was great. But there were recipes that I just kept thinking, this is good, but it's too complicated, or this is not delivering on my motto of, like, minimum effort, maximum impact. This is, like, maximum effort from maximum impact, but, like, I didn't wanna go there. I wanted to keep it really easy and accessible for people. So those were the recipes that usually got the pitch.Stephanie Hansen:Was it harder? When did you move to France, and was this in the middle?Beth Le Manach:Yeah. It was. Of course. That was the craziest thing about it. We did the photo shoot in May, and we moved in June. So as soon as the, like, photo team left at the May, we were like, okay. Let's wrap it up. And we started to just put things in boxes and because I couldn't, like, take the whole house apart because I needed all the props, and I needed a certain amount of furniture and dishes and thing, you know, that I couldn't take.Beth Le Manach:So yeah. Stephanie Hansen:did you move all that stuff? Do you still have it? Because people don't realize, like, when you're styling photos, you know, you need all this stuff that you have.Beth Le Manach:You you need all this stuff, and I had a ton of props as we all do. You know, anybody that's in this business has a ton props. And I used them all for the cookbook, but I could not take them all with me to France. It's just it was gonna be too expensive. And I was actually afraid that some of them would break anyway, so I gave them to a lot of the, prop master who was working on the cookbook. Like, she took a a bunch. Everybody on the shoot took some, and we had a fully furnished house here in France that we were renting. So and, of course, every time I come, I would hit a flea market and buy more stuff.So, like, I just had no more rooms for any more stuff, so I just had to, you know, give away.Stephanie Hansen:Yeah. That's it's kinda liberating and kinda freeing, though, in and of itself.Beth Le Manach:It is. It is.Stephanie Hansen:Who do you look up to for entertaining?Beth Le Manach:Oh, you know, all the greats. I love Martha Stewart. I love Ina Garten. I'm trying to think, like, if I there's a couple of substackers that I really love. There's a woman, little Chavita is the name of her substack. I let do you know her? Do you follow her substack? I think yeah. I just I love her sort of effortless elegance. I love things that don't feel overly fussy or feel overly staged.Beth Le Manach:Yeah. There's a lot of Instagrammers too that you just see that you're like, oh, yeah. I love that. I don't know. Yeah. I think and my parents, like, I love the way that they entertain, and I've always, like, looked up to their sort of style of entertaining.Stephanie Hansen:You mentioned, chicken parm experience, and I just happen to have read a whole thing about an influencer that apparently grabbed some very similar recipes from, some recipe writers and then repackaged them and put them in her book in Australia that's been, like, a multimillion bestseller. And I always worry and wonder about that because it's very hard to make a recipe your own for something like a chicken farm. And I really cooking very basic and presenting very basic recipes that people have been doing for forever and short of, like, saying, you know, I got inspiration or I adapted from. I do wonder if we're getting into this place where the Internet is just full of 6,000 chicken parmesan recipes that are all the same.Beth Le Manach:Yeah. I mean, I think what really, sets them apart though is the way you go about it. Like, I can remember a copyright lawyer telling me, like, you can't actually copyright the ingredients, but you can copyright the method. And I think, you know, for anybody who cooks a lot, there is a method that you go about making the recipe that's based on your experience, like the do's and more importantly the don'ts. Like, don't do that because you're gonna have a salvee chicken parm. Make sure you do this because it'll crisp up more. So, like, in my chicken parmesan video on YouTube, I labeled it a little bit different. I think it's something like the six tips to a great chicken parm, and that's just based on my experience.Like, fry it in a cast iron pan, presalt the chicken so that it's nice and juicy. Once it comes out of the pan, put it on a cooling rack with a, you know, something like a cookie rack so that it doesn't get all soggy. Add a little Parmesan tea. Like so I think that people make very classic recipes their own by adding their own personality and their own little tips and tricks that they've learned along the way to guarantee success. So I feel like, you know, even in the age of AI and everybody's like, oh, you know what? They're only gonna get these recipes from AI. It's like, yeah. But you're not gonna get that human experience of, like, here's what I did that doesn't work. Here's what I've done that works really well.So I think that's kind of our, you know, competitive edge, I guess, against the robots.Stephanie Hansen:Yeah. And the superpower that maybe will separate, finally, the weed from the chaff as it were. Because if we are all then making similarly the same thing, it is how we're doing it and also how we're performing the content because, like, people get interested in you as a human and you as how you do things, and they wanna follow you and your point of view and think you're funny or whatever your superpower is.Beth Le Manach:Exactly. And that's why I think video is so powerful because that doesn't always come across on the printed page or with a photograph. But when you are on video and you're spending time, like, building this audience on YouTube, it is a way to connect in a more human way with people. And that also, when they search chicken parm and they see three or four results come up, if they already know you because they've watched your video, they you do feel like a friend to them, and they want your point of view. So I think, you know, it was worth all those years and years of uploads because it does help you, like, ingratiate yourself a little bit more to the audience. You know?Stephanie Hansen:Yeah. And, also, I think if you just this is a weird thing to say, but I've been thinking about this a lot because I have a speech later today, and and I wasn't sure what I was gonna speak about. And my husband's like, oh, are you gonna talk about women in business? I was like, no. I think I'm gonna talk about my regs to not riches story, which is, like, people have all these different experiences. Right? And you're always comparing yourself to other people or trying to measure up or trying to get as many likes or follows or comments. And really what I always keep coming back to is that people just want authentic, friendly, nice people in their kitchen to spend time with them.Beth Le Manach:I think so. A %. Especially if it's something that they're a little unsure about, they want the reassurance that, like, it's going to be okay. Like, yeah, we're gonna do it together. You know? Like, I think that that's very reassuring for people.Stephanie Hansen:One of the, recipes that I happen to see on your YouTube really just, like, blew my mind, and I think it's based on your French experiences about almond croissants.Beth Le Manach:Oh, yeah. Yeah. That's from the book.Great. It is in the book. Yeah.Stephanie Hansen:I'm obsessed with almond croissants, and what you did was you took day old croissants and then made, like, a beautiful almond filling, and voila, almond croissants. It's it never occurred to me that that would be a way that you could do that without, you know, like, laminating dough and I mean doing all the hard work.Beth Le Manach:Yeah. Well, I laughed out loud because I didn't realize, and my husband shared this with me when we were sort of newly married, that almond or croissants were made because that was a way that the bakeries could use up the day old croissants that didn't sell because very few things go to waste in France, especially foods. Then it, like, made perfect sense. Like, oh, of course. So if they're doing that, like, we could be doing that. Yeah. Absolutely. Have, like, the yeah.We just don't have the day old croissants, but, like, you can do it with fresh if you just split them open and let them dry out while you make the filling, and it's just as good.Stephanie Hansen:So you have an event that's coming up at Cooks At Crocus Hill, June Eighth, 4 PM. As we record this, there's only a few tickets left. So by the time it actually airs, you probably won't have the privilege of getting tickets unless you decide to do another night. Is that a possibility?Beth Le Manach:We don't know because I have to leave the next day for my next tour. So this is the thing that I yeah. I'm learning about the book tours is you have to be quick about it because it is expensive to go to all these cities.Stephanie Hansen:Yes. And how many citiesBeth Le Manach:are you going to on your tour? I'm going to seven.Stephanie Hansen:Okay. Okay. That is gonna be great. Yeah. So we are speaking with Beth Lamonic, and she is the author of entertaining one zero one. And you can find her book, recipes every host should know how to make. I thought that was a great subtitle too, by the way. Very clear. Everybody knew exactly what they were gonna be getting from your book. Do you have a Substack too, or how do you want people to follow it?Beth Le Manach:Yes. I do. I have a Substack. That would be great. People can follow me there. It's called entertaining with Beth.Stephanie Hansen:And how are you enjoying that as a platform?Beth Le Manach:I love it. I mean, this is the funny thing is, like, writing the cookbook did introduce me to this, like, other way to create, which is writing. And I think it came at the perfect time because we moved to France around the same time that I was doing more on Substack. So I share the recipes there, which are free. But then if people wanna be part of my paid community, once a month, I do an essay about what it's like living in France. I'm kind of the good, bad, and the ugly, you know, because there is so much material that happens, and that's just been a really fun exercise to share that, just in the written page. And and sometimes I include little videos in it too. So It's been It's always fun too, Stephanie Hansen:I think, as creators to have other outlets and more outlets. Yeah. And, you know, I I know people find this hard to believe, but with the exception of, like, in any industry, the top 10% of us are cobbling this together. Right? You're at the end of the year, when you're doing your taxes, you have 52 tiny pots of money that you add up together. Right. And Substat is another tiny pot, but is giving a lot of joy to a lot of people and allowing them to flex in unique and creative ways.Beth Le Manach:It is. It absolutely is. And and I think too because if you stay with, like, kinda one medium, like, I've been doing video for so many years, thirteen years video, it gets really tiring, and you start to get a little fatigued by it all. So it kinda jump starts your creativity again to be like, oh, now I'm gonna write some things, and now I'm gonna and then it sort of helps the video because you look at it with fresher eyes.Stephanie Hansen:Yeah. I love it. Well, Beth, it's been a delight to speak with you. Thanks for being on the podcast today. Good luck with the tour. Beth Le Manach: thanks for having me.Stephanie Hansen:Yes. Are you on presale right now?Beth Le Manach:Yes. We're on presale, and then it goes on sale, for real on June 3.Stephanie Hansen:Okay. So we're gonna launch this podcast, I believe, right before the launch. If you can presale, because you guys that listen know presales are super important to cookbook authors, all of those sales that they've generated up on the presale count towards the first day sales, which hopefully, if all things go great, launches them on bestseller list. Right? That's what we're all trying to do. Beth, I think you've got a great shot at it because your book, looks great. I've watched a bunch of your videos, and I'm just glad that you're getting a chance to come to Saint Paul, Minnesota. Cooks Of Crocusil is a great spot. You're gonna have a blast.Beth Le Manach:Yes. I hope so. It looks amazing.Thank you so much for having me. I really appreciate it.Stephanie Hansen:Enjoy your travels. Hopefully, we'll speak again sometime. Sounds goodStephanie Hansen:Thanks, Stephanie. Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

I had a real fun time chatting with Beth La Manach, whose new cookbook, “Entertaining 101” just released. Beth's YouTube channel is wildy entertaining and she is also on Substack so you can follow her Entertaining with Beth Now since Beth makes it so easy lets all get to Entertianing!EPISODE TRANSCRIPT:Stephanie Hansen:Hello, everybody. Welcome to Dishing with Stephanie's Dish. I'm Stephanie Hansen and I like to talk to people obsessed with food. In particular, I enjoy cookbook authors and today I'm with Beth Lamonic and she is the author of a cookbook that just the title alone, I feel like holy cats. That's so intimidating. It is called entertaining one zero one. Beth, that just makes you, like, right on the level of Martha Stewart in my brain. Were you nervous about calling it one zero one?Beth Le Manach:No. Because the way that I'm thinking about the title is it's really targeted towards beginners or veterans who just need it to be easier and quicker. And I think everybody loves a one zero one entry point because they know it's not gonna be intimidating. It's gonna be accessible.Stephanie Hansen:Well, you are not a one zero one in your chops. You have over 662,000 followers on YouTube. They were like, oh, she has a a YouTube channel. And I went to look. I was like, holy cats. Tell me the name of your YouTube channel because I forgot to write it down. Recipes for entertaining. Was that what it was called?Beth Le Manach:No. It's called Entertaining with Beth.Stephanie Hansen:Got it. Okay. So you also are very fascinating, but I'm gonna get to that part in just a second. Take me through, like, your journey of, like, the how you started the YouTube and how we are that you're just is this your first book?Beth Le Manach:Yes. It isn't my first book. I know. I've been in a long time. I know exactly. Yeah. So it's kind of a long story, but I'll give you the highlights. I started my YouTube channel because I was by trade a producer for television, lifestyle television, and I got my start with the Scripps network.Beth Le Manach:So Food Network, HGTV, Fine Living, I was producing a bunch of content for them. I saw everything going online, digital. So I was like, I wanna produce digital content for the web. I got a job at a company that had a huge order for YouTube. So this was right around 2011 when YouTube started getting grants to media companies to produce quality content so they could get the advertisers to actually advertise against it. Because up into that point, it was a lot of, you know, skate board tricks and cat videos and stuff like that. Yeah. And so since I had come up with all of this kind of lifestyle content, my boss was like, okay. Create a YouTube channel that women will love. And I was a new mom. I had two small kids, and I was into all this lifestyle content, but I knew nothing about YouTube. So I had to really learn what it was, and little by little, we started to just create content. That was food content, fashion, beauty, all the things that I thought, like, women would be interested in.And then one day, my boss came to me and said, you know what? We are, like, really behind on the hours here that we have to deliver. We gotta pep this up a bit. What do you got? And I was like, I think we should do, like, entertaining shows, like, thirty minute shows, like what we used to do for TV. Like, let's do the perfect dinner party. He's like he was like, well, who are we gonna get to do that? And I was like, me. I love to cook, and I have a lot of recipes. And at the time, I just bought a house, and I was like, you know, come to my house. You don't have to pay me.You're already paying me, and let's knock off a few of these episodes. So we did about 16 of them, and then my boss was like, you know, this is really resonating with people. Like and and it really hit me at that point that I thought, how is this new information for people? Because I had grown up with Martha Stewart and Ina Garten, and I just thought that everybody was watching this. But people at the time on YouTube were just getting into, like, all the beauty gurus, and those girls were now aging up and sort of, like, having their first apartment and getting married. And they weren't suddenly gonna go offline and go look at magazines and books. They were staying online.Stephanie Hansen:Yeah.Beth Le Manach:And I think that's where it really resonated. And so long story short, I did that until I started to do it full time, and now the channel is mine, and I just do it full time.Stephanie Hansen:It explains lots of things. One, how prescient of you to see this digital age coming. So very smart.Beth Le Manach:Yeah.Stephanie Hansen:Two, I always talk about first mover advantage. And whenever there's a new platform or something, I always make sure that I log on. I save my handle. Even if I don't know if I'm gonna use it or do anything with it, I I believe that being the first in a space or in in a being a handful of first in a space is part of what gets you that first mover advantage. So note to self people because there's gonna be a lot of social enterprises that are coming in our future. And then also, like, sometimes the keeping it simple is the best. Like, you just assume that everybody knows how to, you know, make a delicious apparel spritz, but necessarily they don't. So that what you can offer in your most authentic way is, valuable.And that's, I guess, why you did this as your first book because you seem like you really are taking and packaging a lot of this in a way that feels authentic to you, and that's what people want.Beth Le Manach:I think they do. I mean and I think that's what YouTube has really taught me is that there are thousands of chicken Parmesan recipes on YouTube, but people will still ask me, but we want your recipe. Not because my recipe is gonna be better than anybody else's recipe because there's only a couple of ways around making a chicken parm, but because they want my point of view. And I think that that's what makes YouTube so human, and that's why they called it YouTube because it is about you and how you how I prepare chicken parmesan recipe could be different than how you prepare it. And the things that we're gonna highlight could be different based on our own lived experience, and I think that's what makes it really human and really fun.Stephanie Hansen:Yeah. Your show is also very beautiful. I just started doing a TV show, with Fox here locally, and lighting is so important. And my own YouTube is horribly lit and embarrassing. Yours is incredible.Like, do you have my normal lights set up?Beth Le Manach:No. My gosh. You know what my light setup is now? No lights. The light setup is no lights because I went round and round, and I have, you know, a lot of different experience. Like, I started with the big crew of seven people people that would come, and then I would go back, like, after COVID, and there was no people. And then I had to learn it all myself, and then I moved to France, and I was like, I can't carry all this stuff with me. I have gone back and forth on the lighting, and I always go back to the fact that, like, natural lighting for food is just the best lighting, and then just adjust the camera settings. Like, you're much better off doing that and know which angles of the kitchen give you the best softest light because that you can always reproduce the camera, but you can't always reproduce the exact temperature and light. And, like, that just was making me crazy. So I just decided to finish the lights.Stephanie Hansen:Yeah. That is really the tip. Yes. I like it. You mentioned this move to France, and I I you have through the course of your channel and through the course career here. Also, you had a like, it sounded like a rental in France that you made into a full time home.Beth Le Manach:Yes. Exactly. So my husband is French, and we had been coming to France every year or so when we were married. And then we took a break when we had kids, and then we started to bring the kids when they were, like, five and two.Stephanie Hansen:So you and your husband moved to France, and he's French. Yes. So he's like your Jeffrey.Beth Le Manach:Yeah. You could say that. Yeah. He, he he definitely, has inspired me a lot, I think, with the French lifestyle and French cooking. And we would come to France every summer just to vacation, and then we thought, okay. Let's stop renting all these houses. Let's buy a house and then become the renter like, become the person renting. That was a better investment for us.Beth Le Manach:And then, I don't know, we just he got to a point in his life where he was like, I see all my friends retiring in France. That's where I wanna be. And I think that's the blessing and the curse of marrying a foreigner. At one point, they're gonna wanna go back, and you just have to be ready for that. So I was always ready for it because I've always loved France, and I just thought, like, that's a fun experience. Yeah. Let's go do that.Stephanie Hansen:Do you read David Leibovitz's blog?Beth Le Manach:Yes. I do. I love him. Yeah. He's great.Stephanie Hansen:I've learned so much. I have, relatives that are from Montreal, which is not France, but they've spent time in France. And Yeah. He just talks a lot about the difficulties of living in France and being an American transplant living in France.Are there things that you have found that you're just like, oh, I just wish I could get this or something that you're craving to miss?Beth Le Manach:Prepared broths and stocks. Like, you know, when you go in The States, you go to the grocery store and you see, like, a million organic chicken broth, beef broth, like, in every brand that takes up practically a whole file. Here, you cannot get that. You can get the cubes where you're making it, but it's like you're wasting a whole cube for two cups of broth, and you may not need the two cups of broth. Like, I love those little one cup ones that we can get in those days. That, we cannot get here. And I I don't know why. A lot of me thinks, like, it just takes up too much space on the shelves, and maybe the little cubes are better, but I do miss that.Stephanie Hansen:Do you have that better than bouillon product?Beth Le Manach:We don't have that. I have not seen that. Uh-uh. Like, there's a lot of different kinds of these little broth cubes too, and I've been trying all of them. Some of them are horrible, and some of them are okay, but there's nothing like the Swanson's chicken broth. Like, I really kinda miss that. I love that. And Land O'Lakes spread the butter.Beth Le Manach:Land O'Lakes butter. Even though we have a million wonderful butters here in France for baking, nothing is quite like the Land O'Lakes salted butter in my opinion.Stephanie Hansen:I live in Minnesota, the home of Land O'Lakes, so that makes me real happy. Alright. So entertaining one zero one is about simple, easy ways to start your entertaining life, whether it be like a signature cocktail for mom's brunch or an egg bake for Christmas or, just a simple, like, Friday night dinner party. What are some of your favorite entry points for entertaining?Beth Le Manach:Yeah. Well, I think brunch. I think brunch is the beginners, like, home run because there's no fancy roasts that you have to learn how to carve. It's pretty inexpensive because you're not serving a ton of wines and cocktails. It's fairly cheap too because of what you're making. It's eggs and bread and fruit. And it's easy because you can, like, prep in the morning, and then people come at, like, eleven. And it doesn't take the whole night.Beth Le Manach:Like, it's not gonna go on for hours and hours. Like, people usually leave around two or three. I just think it's a great entry point for people. Yeah. I mean, I think, you know, once you get into the holidays, like the Thanksgiving and the Christmas, you wanna get a few brunches under your belt, maybe a few dinners. I always say start with four, then have six, but don't ever start having 10 guests, which is what Thanksgiving is. So don't start there. Yep.Beth Le Manach:Because people usually get themselves so stressed out for entertaining because I think they don't start at the right entry point. And then they never wanna do it again because it was a big mess and, you know, it was so stressful because I think they didn't work their way up to it. You know what I mean?Stephanie Hansen:Yeah. I never thought about that, but that's really a clever way to think about it. I also think too choosing, like, the main dish and then building from there is helpful. Like Yes. I I don't know why I was afraid to cook salmon for forever, but, but, really, roasting a whole side of salmon is a great dish for entertaining.Beth Le Manach:Super easy, beautiful, super delicious. Yeah. I I think that people feel like they get sort of stressed out at all of the organization, like, the the timing of it. Because most people don't have, like, restaurant cook experience where everything is timed. So my philosophy is always, like, one or two things, two max that's, like, active cooking, The rest, assembly and the rest, premade. So, like, if you balance out the portfolio of dishes so that they're not all active cooking, it's just gonna make your life so much easier.Stephanie Hansen:And so Don't you think too, like, what I always discover with entertaining is people are just so delighted to come, to be invited to something. We don't do this enough.Beth Le Manach:We don't do it enough because I think people are afraid of how it's gonna go because maybe they had one or two bad experiences or because, you know, for better or for worse, I'm probably contributing to this, but there is so much food media out there between the blogs and the Instagram and the Pinterest and television and books that, like, it can get very overwhelming. What do you serve and, you know, where do you begin? That I really wanted to create, like, here are the hundred and one recipes that, like, everybody should just know how to make. Like, it's just should be part of your repertoire. Like, get the basics down first and get the ones that you crave. So, like, of course, everybody wants to know how to make a turkey at Thanksgiving or a key lime pie at Easter or barbecue chicken in the summer. Like, these are the things we are all sort of craving perennially. And if you can get those right, then you go to, like, one zero two, which is, you know, the more sophisticated flight files and that kind of thing.Stephanie Hansen:Second book, are you already thinking about it?Beth Le Manach:Oh my gosh. No. Because I'm still recovering from the first book. You know, you're a good book author. I had no idea how all consuming it is. In a good way. Of it taken. It was a definite two year project, you know, between the testing, the writing, the photography, like, all of it.Stephanie Hansen:Yeah. What part did you love, and what part did you hate?Beth Le Manach:I really love the testing. You know? Like, really taking the time to test each recipe and getting excited about being able to share it, thinking of all of my subscribers that I've had over the years and thinking, oh, this person's gonna love this, and, oh, that person is really this is really gonna help that person. I love that. I love the writing. I didn't think I would love that as much, but I really love that, the stories and the tips and the kind of bringing the recipe to life. As much as I love the results of the photo shoot, that was probably the most exhausting, I think. And to have to then remake all a hundred and one recipes again. And, you know, at that point, it's not just me in the kitchen.It's a whole team of people and making sure, like, oh, that's not supposed to look like that or, like, oh, that crust shouldn't be like you know? And, like, that I found very taxing. But it was great to see all the photos at the end of the shoot. Like, oh, wow. We did all that.Stephanie Hansen:Did you have to cut some recipes, and was that hard to do?Beth Le Manach:We didn't I would cut them in the testing. We didn't we we basically shot everything that we planned, so that was great. But there were recipes that I just kept thinking, this is good, but it's too complicated, or this is not delivering on my motto of, like, minimum effort, maximum impact. This is, like, maximum effort from maximum impact, but, like, I didn't wanna go there. I wanted to keep it really easy and accessible for people. So those were the recipes that usually got the pitch.Stephanie Hansen:Was it harder? When did you move to France, and was this in the middle?Beth Le Manach:Yeah. It was. Of course. That was the craziest thing about it. We did the photo shoot in May, and we moved in June. So as soon as the, like, photo team left at the May, we were like, okay. Let's wrap it up. And we started to just put things in boxes and because I couldn't, like, take the whole house apart because I needed all the props, and I needed a certain amount of furniture and dishes and thing, you know, that I couldn't take.Beth Le Manach:So yeah. Stephanie Hansen:did you move all that stuff? Do you still have it? Because people don't realize, like, when you're styling photos, you know, you need all this stuff that you have.Beth Le Manach:You you need all this stuff, and I had a ton of props as we all do. You know, anybody that's in this business has a ton props. And I used them all for the cookbook, but I could not take them all with me to France. It's just it was gonna be too expensive. And I was actually afraid that some of them would break anyway, so I gave them to a lot of the, prop master who was working on the cookbook. Like, she took a a bunch. Everybody on the shoot took some, and we had a fully furnished house here in France that we were renting. So and, of course, every time I come, I would hit a flea market and buy more stuff.So, like, I just had no more rooms for any more stuff, so I just had to, you know, give away.Stephanie Hansen:Yeah. That's it's kinda liberating and kinda freeing, though, in and of itself.Beth Le Manach:It is. It is.Stephanie Hansen:Who do you look up to for entertaining?Beth Le Manach:Oh, you know, all the greats. I love Martha Stewart. I love Ina Garten. I'm trying to think, like, if I there's a couple of substackers that I really love. There's a woman, little Chavita is the name of her substack. I let do you know her? Do you follow her substack? I think yeah. I just I love her sort of effortless elegance. I love things that don't feel overly fussy or feel overly staged.Beth Le Manach:Yeah. There's a lot of Instagrammers too that you just see that you're like, oh, yeah. I love that. I don't know. Yeah. I think and my parents, like, I love the way that they entertain, and I've always, like, looked up to their sort of style of entertaining.Stephanie Hansen:You mentioned, chicken parm experience, and I just happen to have read a whole thing about an influencer that apparently grabbed some very similar recipes from, some recipe writers and then repackaged them and put them in her book in Australia that's been, like, a multimillion bestseller. And I always worry and wonder about that because it's very hard to make a recipe your own for something like a chicken farm. And I really cooking very basic and presenting very basic recipes that people have been doing for forever and short of, like, saying, you know, I got inspiration or I adapted from. I do wonder if we're getting into this place where the Internet is just full of 6,000 chicken parmesan recipes that are all the same.Beth Le Manach:Yeah. I mean, I think what really, sets them apart though is the way you go about it. Like, I can remember a copyright lawyer telling me, like, you can't actually copyright the ingredients, but you can copyright the method. And I think, you know, for anybody who cooks a lot, there is a method that you go about making the recipe that's based on your experience, like the do's and more importantly the don'ts. Like, don't do that because you're gonna have a salvee chicken parm. Make sure you do this because it'll crisp up more. So, like, in my chicken parmesan video on YouTube, I labeled it a little bit different. I think it's something like the six tips to a great chicken parm, and that's just based on my experience.Like, fry it in a cast iron pan, presalt the chicken so that it's nice and juicy. Once it comes out of the pan, put it on a cooling rack with a, you know, something like a cookie rack so that it doesn't get all soggy. Add a little Parmesan tea. Like so I think that people make very classic recipes their own by adding their own personality and their own little tips and tricks that they've learned along the way to guarantee success. So I feel like, you know, even in the age of AI and everybody's like, oh, you know what? They're only gonna get these recipes from AI. It's like, yeah. But you're not gonna get that human experience of, like, here's what I did that doesn't work. Here's what I've done that works really well.So I think that's kind of our, you know, competitive edge, I guess, against the robots.Stephanie Hansen:Yeah. And the superpower that maybe will separate, finally, the weed from the chaff as it were. Because if we are all then making similarly the same thing, it is how we're doing it and also how we're performing the content because, like, people get interested in you as a human and you as how you do things, and they wanna follow you and your point of view and think you're funny or whatever your superpower is.Beth Le Manach:Exactly. And that's why I think video is so powerful because that doesn't always come across on the printed page or with a photograph. But when you are on video and you're spending time, like, building this audience on YouTube, it is a way to connect in a more human way with people. And that also, when they search chicken parm and they see three or four results come up, if they already know you because they've watched your video, they you do feel like a friend to them, and they want your point of view. So I think, you know, it was worth all those years and years of uploads because it does help you, like, ingratiate yourself a little bit more to the audience. You know?Stephanie Hansen:Yeah. And, also, I think if you just this is a weird thing to say, but I've been thinking about this a lot because I have a speech later today, and and I wasn't sure what I was gonna speak about. And my husband's like, oh, are you gonna talk about women in business? I was like, no. I think I'm gonna talk about my regs to not riches story, which is, like, people have all these different experiences. Right? And you're always comparing yourself to other people or trying to measure up or trying to get as many likes or follows or comments. And really what I always keep coming back to is that people just want authentic, friendly, nice people in their kitchen to spend time with them.Beth Le Manach:I think so. A %. Especially if it's something that they're a little unsure about, they want the reassurance that, like, it's going to be okay. Like, yeah, we're gonna do it together. You know? Like, I think that that's very reassuring for people.Stephanie Hansen:One of the, recipes that I happen to see on your YouTube really just, like, blew my mind, and I think it's based on your French experiences about almond croissants.Beth Le Manach:Oh, yeah. Yeah. That's from the book.Great. It is in the book. Yeah.Stephanie Hansen:I'm obsessed with almond croissants, and what you did was you took day old croissants and then made, like, a beautiful almond filling, and voila, almond croissants. It's it never occurred to me that that would be a way that you could do that without, you know, like, laminating dough and I mean doing all the hard work.Beth Le Manach:Yeah. Well, I laughed out loud because I didn't realize, and my husband shared this with me when we were sort of newly married, that almond or croissants were made because that was a way that the bakeries could use up the day old croissants that didn't sell because very few things go to waste in France, especially foods. Then it, like, made perfect sense. Like, oh, of course. So if they're doing that, like, we could be doing that. Yeah. Absolutely. Have, like, the yeah.We just don't have the day old croissants, but, like, you can do it with fresh if you just split them open and let them dry out while you make the filling, and it's just as good.Stephanie Hansen:So you have an event that's coming up at Cooks At Crocus Hill, June Eighth, 4 PM. As we record this, there's only a few tickets left. So by the time it actually airs, you probably won't have the privilege of getting tickets unless you decide to do another night. Is that a possibility?Beth Le Manach:We don't know because I have to leave the next day for my next tour. So this is the thing that I yeah. I'm learning about the book tours is you have to be quick about it because it is expensive to go to all these cities.Stephanie Hansen:Yes. And how many citiesBeth Le Manach:are you going to on your tour? I'm going to seven.Stephanie Hansen:Okay. Okay. That is gonna be great. Yeah. So we are speaking with Beth Lamonic, and she is the author of entertaining one zero one. And you can find her book, recipes every host should know how to make. I thought that was a great subtitle too, by the way. Very clear. Everybody knew exactly what they were gonna be getting from your book. Do you have a Substack too, or how do you want people to follow it?Beth Le Manach:Yes. I do. I have a Substack. That would be great. People can follow me there. It's called entertaining with Beth.Stephanie Hansen:And how are you enjoying that as a platform?Beth Le Manach:I love it. I mean, this is the funny thing is, like, writing the cookbook did introduce me to this, like, other way to create, which is writing. And I think it came at the perfect time because we moved to France around the same time that I was doing more on Substack. So I share the recipes there, which are free. But then if people wanna be part of my paid community, once a month, I do an essay about what it's like living in France. I'm kind of the good, bad, and the ugly, you know, because there is so much material that happens, and that's just been a really fun exercise to share that, just in the written page. And and sometimes I include little videos in it too. So It's been It's always fun too, Stephanie Hansen:I think, as creators to have other outlets and more outlets. Yeah. And, you know, I I know people find this hard to believe, but with the exception of, like, in any industry, the top 10% of us are cobbling this together. Right? You're at the end of the year, when you're doing your taxes, you have 52 tiny pots of money that you add up together. Right. And Substat is another tiny pot, but is giving a lot of joy to a lot of people and allowing them to flex in unique and creative ways.Beth Le Manach:It is. It absolutely is. And and I think too because if you stay with, like, kinda one medium, like, I've been doing video for so many years, thirteen years video, it gets really tiring, and you start to get a little fatigued by it all. So it kinda jump starts your creativity again to be like, oh, now I'm gonna write some things, and now I'm gonna and then it sort of helps the video because you look at it with fresher eyes.Stephanie Hansen:Yeah. I love it. Well, Beth, it's been a delight to speak with you. Thanks for being on the podcast today. Good luck with the tour. Beth Le Manach: thanks for having me.Stephanie Hansen:Yes. Are you on presale right now?Beth Le Manach:Yes. We're on presale, and then it goes on sale, for real on June 3.Stephanie Hansen:Okay. So we're gonna launch this podcast, I believe, right before the launch. If you can presale, because you guys that listen know presales are super important to cookbook authors, all of those sales that they've generated up on the presale count towards the first day sales, which hopefully, if all things go great, launches them on bestseller list. Right? That's what we're all trying to do. Beth, I think you've got a great shot at it because your book, looks great. I've watched a bunch of your videos, and I'm just glad that you're getting a chance to come to Saint Paul, Minnesota. Cooks Of Crocusil is a great spot. You're gonna have a blast.Beth Le Manach:Yes. I hope so. It looks amazing.Thank you so much for having me. I really appreciate it.Stephanie Hansen:Enjoy your travels. Hopefully, we'll speak again sometime. Sounds goodStephanie Hansen:Thanks, Stephanie. Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Redblacks analyst Jeff Avery on what stood out in Montreal, Keelan White stepping in for Nick Mardner, the QB room and run game.

The Montreal arts and entertainment podcast that asks Amy Blackmore: What was the worst injury you've ever had? That question asked by Shosho Abotouk back in episode 316. It's that time of year again! The Montreal Fringe Festival is back![…]↓ Read the rest of this entry... The post GPYS 316: Amy Blackmore Talks Montreal Fringe Festival 2025 appeared first on 9to5 (dot cc).

AGORACOM TALKSWeekly Roundup Catch up on the most impactful developments from small-cap innovators in aerospace tech, digital infrastructure, advanced materials, gold exploration, and climate analytics:PyroGenesis (TSX: PYR) (OTCQX: PYRGF)Titanium Powder Approved by Boeing — Aerospace Breakthrough Secured PyroGenesis has officially achieved Boeing supplier status, qualifying its titanium powder for use in aerospace-grade 3D printing.The approval marks a milestone for the company's NexGen™ plasma atomization system, positioning PyroGenesis as a key player in high-performance additive manufacturing. With global demand rising for critical minerals and next-gen materials, this breakthrough puts the Montreal-based firm on the radar of aviation and defense giants.NuRAN Wireless (CSE: NUR) (OTCQB:NRRWF)Triple-Digit Growth and Positive EBITDA — Rural Connectivity Gets a Boost NuRAN Wireless has reported a 285% year-over-year revenue increase for Q1 2025, reaching $2.21 million and marking a major milestone with positive EBITDA of approximately $450,000. The company also posted gross profit of $1.9 million, representing an 86% margin, and successfully reduced its net loss despite ongoing growth-stage investments.This financial turnaround is being driven by the continued rollout of its Network-as-a-Service (NaaS) model, with 20 new sites deployed across underserved regions in Africa during the quarter.Kidoz Inc. (TSXV: KDOZ)Back to Black — AdTech Innovator Returns to Profitability Kidoz Inc. posted a 54% year-over-year revenue increase in Q1 2025, generating $2.74 million USD compared to $1.79 million in the same period last year.The company swung to a net income of $60,142, a significant turnaround from a $719,583 loss in Q1 2024. Kidoz also reported positive free cash flow of $491,495, reversing a negative $599,096 from the prior year. The company's kid-safe, contextual mobile advertising platform continues to gain traction in a post-cookie environment, with disciplined cost management and a strong cash position of $3.27 million supporting ongoing growth.HPQ Silicon (TSXV: HPQ) (OTCQB: HPQFF)Global Manufacturer Requests Early Samples — Commercialization Accelerates HPQ's pilot fumed silica reactor has drawn early interest from a global manufacturer — ahead of schedule.Backed by validated lab results and a clean, single-step production process, HPQ's tech is positioned to disrupt a high-value materials market long dominated by energy-intensive giants. Commercial readiness is now on the horizon, with 50 tonnes/year as the next scale target.AISIX Solutions (TSXV: AISX) (OTC: AISXF)New Wildfire Risk Platform Launches — Real-Time Climate Tools Go Live AISIX Solutions Inc. has officially launched its redesigned website, delivering a streamlined gateway to its Artificial Intelligence-powered wildfire risk tools.The new platform provides sector-specific climate risk solutions for insurance, government, finance, engineering, and mining — all powered by the company's proprietary wildfire models, including Wildfire 3.0. With more than 30 million fire simulations and explainable, AI-driven data, AISIX helps users assess property-level wildfire exposure, support underwriting, and inform emergency and infrastructure planning.ESGold (CSE: ESAU) (OTCQB: ESAUF)Gold & Silver Pour Tests Begin — Clean Production on Deck ESGold has begun final spiral testing at its Montauban Project in Quebec, aiming to produce pour-grade gold and silver without chemical-intensive methods.Using gravity-based separation, early tests target over 50% metal recovery from high-grade material. With assay results due in weeks and plant commissioning underway, ESGold is inching closer to becoming a low-impact precious metals producer.That's a wrap for this week. Follow us for more small-cap headlines.

The Montreal arts and entertainment podcast that asks Amy Blackmore: What was the worst injury you’ve ever had? That question asked by Shosho Abotouk back in episode 316. It’s that time of year again! The Montreal Fringe Festival is back![…]↓ Read the rest of this entry... The post GPYS 316: Amy Blackmore Talks Montreal Fringe Festival 2025 appeared first on 9to5 (dot cc).

On this week's episode, we welcome comedian and writer, Mike Drucker, to chat about stackin' damage, comics made by children, the Omegavese, his new book (Good Game, No Rematch: A Life Made of Video Games), and more!Jordan will be at the Toronto Comic Arts Festival, June 7th and 8th!Jordan's new Spider-Man's comic is out now!Pre-order Jordan's new Godzilla comic! Be sure to get our new ‘Ack Tuah' shirt in the Max Fun store.Or, grab an ‘Ack Tuah' mug!The Maximum Fun Bookshop!Follow the podcast on Instagram and send us your dank memes!Check out Jesse's thrifted clothing store, Put This On.Check out Producer Steven and Margaret Cho's chat on See Jurassic Right about the “Movies That Made Us Queer.”Follow brand new producer, Steven Ray Morris, on Instagram.Listen to See Jurassic Right!

Ahead of an exciting weekend in Houston and Montreal, Markus Schulz checks in with another studio edition of the Global DJ Broadcast. On the show, he showcases no less than three Coldharbour world premieres - from AYU, Claudia Pavel and Pavlo Vicci - alongside featured cuts from Deep Dish, YOTTO & Something Good, Pretty Pink, Eli Brown and more. In the second hour, Milkwish and Solange UK combine for the guestmix, celebrating the release of their new Coldharbour single Pacific Dreams.   Fans in Houston can catch Markus performing an open to close solo set live at Bauhaus on Friday, before a massive Coldharbour Night at New City Gas in Montreal; with Markus joined for the occasion by Daxson, Push and Elias Erium.   Hope you enjoy the show.   The Essentials with Markus Schulz 01. Cirez D - On Off (UTOPIA Remix) 02. Deep Dish X Eynka featuring Wrabel - Midnight [A Moment of Sunrise] 03. APLONIA - Glacier Express [Deeper Shades] 04. AYU (UA) & Remy Lights - Run for You 05. Somna & Andy Moor & Brieanna Grace - I'm Alive [In Bloom] 06. Rebūke - Portal (Nick Schwenderling Remix) 07. YOTTO & Something Good - Love Shop 08. Claudia Pavel - We Are One 09. Cristoph & Weska - Redwood [Global Selection] 10. Daniel Etienne x Morvn x Alure - The Anthem 11. Dosem - Ultrarave 12. Kaufmann - Mother [Down the Rabbit Hole] 13. Eleonora - Space Dust (Saeuer & Freudenthal Remix) 14. Tim Clark - Forever 15. Pretty Pink - Backstage 16. Probspot - Foreplay [Hall of Fame]   Milkwish & Solange UK 01. Milkwish & Solange UK - Pacific Dreams  02. AM I RIGHT x Tom Novy x Milkwish - Sad Stories 03. Milkwish & Solange UK - Sunset Avenue 04. FKN featuring Jahala - Why (Milkwish x Fkn Remix) 05. Solange UK - Torden 06. Vascotia & Solange UK - Arcanum   Back with Markus Schulz 17. Pavlo Vicci - She's a Freak. 18. Wehbba - Essence 19. Charles D - Control 20. Weska - Holding On 21. Eli Brown - Wavey 22. Melgazzo & HNGT - Hyperdrivr 23. Adam Beyer - The Distance Between Us 24. Luke Terry - Echoes of Solara 25. Stoneface & Terminal - Sun & Soul  

David Décary-Hétu is a professor at the University of Montreal and chair of the Darknet and Anonymity Research Centre. Décary-Hétu's research focuses on studying data from offenders who use anonymity technologies like the dark web, cryptocurrencies, and encryption. He reveals that the dark web was originally developed by the military to enable anonymous communication, and that while the dark web and other anonymity technologies pose challenges for law enforcement, they are not the unbreakable havens for crime that are sometimes portrayed in media. The dark web enables new types of crime, but repeated disruptions of dark web markets can lead to some offenders becoming discouraged and quitting.

REDBLACKS head coach Bob Dyce speaks to the media ahead of tomorrow's preseason finale against Montreal

REDBLACKS receiver Sam Schnee speaks to the media ahead of Ottawa's preseason finale against Montreal

“An instant classic, Naturally Psychic is a spectacular educational resource and a how-to guide to nearly every aspect of psychic phenomena. From honing your intuition and clairvoyance to learning automatic writing skills and how to access the rarified world of animal communication, this book will sharpen every one of your senses.”—Antonio Pagliarulo, author of The Evil Eye Discover how psychic you really are with this comprehensive and practical guide to developing and honing your psychic skills. Naturally Psychic shows you how to awaken your natural psychic abilities and experiment with psychic tools to get answers, guide your decisions, and enrich your life. For the curious seeker as well as the skilled practitioner, Naturally Psychic offers techniques, tips, and tools designed to awaken, refresh, and sharpen one's natural psychic gifts byactivating your psychic giftsbecoming more intuitiveremembering your dreamsaccessing the subconsciousKaren Harrison has helped many thousands of people awaken their psychic selves and improve their daily lives. Now she offers that in a book. This title was previously published as The Everyday Psychic.Karen Harrison has been involved with magick, the psychic arts, and occultism since early childhood. She earned a master of herbology from the Emerson College of Herbology in Montreal and is the proprietress of Moon Magick Alchemical Apothecary. She and her husband also own Isis Books, Gifts and Healing Oasis in Denver, Colorado (www.isisbooks.com), the largest and most complete brick and mortar store in the US that specializes in world spirituality, magick, herbs, and essential oils. She is the author of The Herbal Alchemist's Handbook. Through her store, she has a strong social media presence, with 22,000 followers.https://isisbooks.com/Become a supporter of this podcast: https://www.spreaker.com/podcast/earth-ancients--2790919/support.

Montreal dejó escapar la victoria cuando LAFC logró empatar 2-2, y el Steve Cherundolo destacó que tanto este partido como el reciente clásico angelino han servido como preparación para el crucial enfrentamiento contra el Club América el sábado 31 de mayo de 2025. Olivier Giroud afirma que el equipo debe darlo todo en ese encuentro, mientras que Mark Delgado reflexiona sobre el lento comienzo contra Montreal que les costó impulso. El analista de fútbol Mario Amaya, de KWKW 1330, 980 AM LA MERA MERA y Supergol, nos acompaña para compartir su análisis y comentarios sobre el rendimiento de LAFC y lo que se puede esperar frente al América.

“They're not calling it QE, but that's exactly what it is,” says Michael Gentile, founder partner at Bastion Asset Management. He tells Daniela Cambone that the Fed's quiet purchase of $43 billion in U.S. bonds signals “how precarious the situation” has become—with rising deficits, fewer natural buyers of U.S. debt, and the Fed increasingly forced to intervene. As a result, central banks around the world are rotating out of the U.S. dollar and into physical gold, driving a multi-decade structural shift in global reserve strategy. “We're seeing a multi-year, multi-decade rotation out of U.S. dollar assets into gold,” he states. Watch the full video to discover how to better protect your wealth in these uncertain times. Even better — join Daniela Cambone and Michael live tomorrow (May 29, 2025) in Montreal, Canada for an exclusive conversation on “Building Generational Wealth.” Sign up for the event here:https://www.zeffy.com/en-CA/ticketing/building-generational-wealth

With everything that is going bad early in the season there is a simple solution... Blame Drake!!! Alex, Greg, and Steve are back to look at the first preseason game vs the Bombers, who looked good? Who needs to show up the next game? Who is still healthy. And will the CFL look at fixing the subpar broadcast? Plus an extended look at the Riders season ticket event from this past weekend, what went wrong and suggestions to make it better.  In the Odds and Endzones, Montreal games will be watchable again as the team bans airhorns and Edmonton can't just let things go.  Then a very personal Remember That Guy.

Former Boise State quarterback Ryan Dinwiddie, now head coach of the Toronto Argonauts of the Canadian Football League, joins Prater and Mallory as he prepares for the 2025 season (opener is June 6 at Montreal). Dinwiddie talks about rebuilding rosters, new-season expectations and Boise State memories (his favorite game, plus the impact of TE Jeb Putzier).See omnystudio.com/listener for privacy information.

On the show this time, Thailand meets West Africa through the electrifying drumming of Salin. Salin was born and raised in Thailand. She started out learning music on the piano, but switched to drums partly because the drum teacher was fun, and partly because she was listening to metal. She got good! Good enough to get work as a session drummer for Sony Thailand. She moved to the United States for college. While there she joined a band in Montreal – driving 10 hours along the Great Lakes to go to practice. She learned about new music from her bandmate and fell in love with soul and funk. Her latest album, Rammana, merges those influences with jazz, indigenous Thai, and African sounds for a sound she calls “Afro Thai Funk”. Rammana is available now on Bandcamp. Recorded February 10, 2025 Puaj Current Painted Lady Si Chomphu Watch the full Live on KEXP session on YouTube.Support the show: https://www.kexp.org/donateSee omnystudio.com/listener for privacy information.

On the show this time, Thailand meets West Africa through the electrifying drumming of Salin. Salin was born and raised in Thailand. She started out learning music on the piano, but switched to drums partly because the drum teacher was fun, and partly because she was listening to metal. She got good! Good enough to get work as a session drummer for Sony Thailand. She moved to the United States for college. While there she joined a band in Montreal – driving 10 hours along the Great Lakes to go to practice. She learned about new music from her bandmate and fell in love with soul and funk. Her latest album, Rammana, merges those influences with jazz, indigenous Thai, and African sounds for a sound she calls “Afro Thai Funk”. Rammana is available now on Bandcamp. Recorded February 10, 2025 Puaj Current Painted Lady Si Chomphu Watch the full Live on KEXP session on YouTube.Support the show: https://www.kexp.org/donateSee omnystudio.com/listener for privacy information.

On this episode of The Sick Podcast, one of the chairs of the Sports Celebrity Evening, Mike Wagen joins Tony Marinaro to discuss Mathieu Darche being hired by the New York Islanders, the Sports Celebrity Evening and more. Following this, Canadiens goalie Carey Price joins Tony to discuss Samuel Montembeault, Jacob Fowler, the Montreal Canadiens rebuild, the pressure of playing in Montreal, the craze around having his jersey retired, if he will ever return and much more. Later, Canadiens legend Bob Gainey joins Tony to discuss drafting Carey Price, how the Habs can attract free agents, his career and more. Learn more about your ad choices. Visit megaphone.fm/adchoices

Hanorah is a singer-songwriter from Montreal who's opened for Mavis Staples, and grew up listening to Etta James and Joss Stone. On her latest EP “Closer Than Hell,” Hanorah moves beyond her early soul influences and explores a new voice. Hanorah tells Tom about surprising herself when she began songwriting, why she's happy she didn't win “La Voix” (the Quebec version of “The Voice”), and shares what inspired her new song “Barbed Wire.”

Billy Joel canceled all upcoming shows due to a normal pressure hydrocephalus (NPH). P Diddy's legal team is denying Kid Cudi's testimony. Drake confirmed that OVO Fest is coming back. Shakira fell during her concert at Montreal, but no need to worry she is okay!See omnystudio.com/listener for privacy information.

Avery Adams is a producer, musician, and chef, and Kevin W. Smith is a writer and radio host. We talk about Bon Iver's fourth album, I,i (Jagjaguar), released on August 9, 2019, an 8.8 Best New Music on Pitchfork. Also: Music writing circa 2007, For Emma vinyl sales, album “branding,” Vernon's non-falsetto register, Naeem drums, sliding on cardboard, no click, Texas, Hornsby, Beck, this album's got moments, “Hey, Ma,” bass lines, Aaron Rogers and Justin Vernon interview circa 2019, The Bee Gees, where this album stands against the discography, Radiohead, Animal Collective, Of Montreal, and indulging creative impulses. FULL EPISODE W/ PRODUCER CHRIS MESSINA ON PATREONAVERY matiakitchen.com instagram.com/rarebirdcommittee/instagram.com/realfreaque/https://www.instagram.com/nautilusenclave/KEVINhttps://kmre.org/island-time/https://keviniswriting.com/

In this NBN episode, host Hollay Ghadery speaks with author Gina Leola Woolsey about her stunning biography, Fifteen Thousand Pieces (Guernica Editions, 2023).  On Wednesday, September 2nd, 1998, an international flight carrying 229 souls crashed into the Atlantic Ocean off the coast of Nova Scotia. There were no survivors. By Friday, Sept 4th, thousands of dismembered body parts had come through Dr. John Butt's makeshift morgue in Hangar B at the Shearwater military base. The Chief Medical Examiner faced the most challenging and grisly task of his career. Five years prior to the plane crash, John had lost his prestigious job as Alberta's Chief Medical Examiner. After 14 years of marriage, John began to think of himself as gay, but remained closeted professionally. Then, after serving a handful of years as Nova Scotia's Chief Medical Examiner, the devastating crash in Nova Scotia cracked his carefully constructed façade. Fifteen Thousand Pieces explores one man's journey to accept his true nature and find his place in the world. Chapters alternate between the fast-paced story of the crash, and the history of the man in the making. It is both fast-paced and introspective; gruesome and touching. Ultimately, it is the story of how death teaches us to live. About Gina Leola Woolsey: CBC Award-winning author Gina Leola Woolsey tugs at your heartstrings with written portraits of people striving to find love, self-acceptance, and belonging in an ever-changing world. She left her corporate career mid-life to pursue an education in creative writing, earning a BFA from the University of British Columbia and an MFA from the University of King's College. She lives wherever the narrative takes her. Currently, her time is split between small-town Alberta, downtown Montreal, and her hometown of Vancouver. About Hollay Ghadery: Hollay Ghadery is an Iranian-Canadian multi-genre writer living in Ontario on Anishinaabe land. She has her MFA in Creative Writing from the University of Guelph. Fuse, her memoir of mixed-race identity and mental health, was released by Guernica Editions in 2021 and won the 2023 Canadian Bookclub Award for Nonfiction/Memoir. Her collection of poetry, Rebellion Box was released by Radiant Press in 2023, and her collection of short fiction, Widow Fantasies, was released with Gordon Hill Press in fall 2024. Her debut novel, The Unraveling of Ou, is due out with Palimpsest Press in 2026, and her children's book, Being with the Birds, with Guernica Editions in 2027. Hollay is  a co-host on HOWL on CIUT 89.5 FM. She is also a book publicist, the Regional Chair of the League of Canadian Poets and a co-chair of the League's BIPOC committee, as well as the the Poet Laureate of Scugog Township. Learn more about Hollay at www.hollayghadery.com. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

From Mali to Montreal, from May Day marches to Maori resistance, the world's on fire—and people are pushing back. In this episode of Loose Wires, we cover five major stories of revolt and repression: pro-democracy protests in Mali, care worker solidarity in Aotearoa, anarchist actions on May Day, Gaza solidarity at Utrecht University, and the legacy of José Mujica. Plus: Emma Goldman's flaws, Hasan Piker detained, and the trans-led quilt that asserts their continued presence and resilience.✊ Mutual aid links and support resourcesIn Mali, support → Guamina → AJCAD → Amnesty International MaliIn Aotearoa, back → New Zealand Nurses Organisation → PSA NZ (Public Service Association)In the Netherlands, follow and uplift → SRP Netherlands on InstagramSupport trans and queer lives through → Trans Lifeline → For The GworlsHelp keep radical history alive with → AK Press → The Anarchist Library → PM PressCheck out AnComSciComm on FOFANews and follow him on Blueskyhttps://youtu.be/2-oKULEugDs?si=WLAvxp0Cv9dyMHTZ https://bsky.app/profile/ancomscicomm.bsky.social Support the show at patreon.com/skepticalleftist And follow me in all the places https://linktr.ee/Skepticalleftist  

In this NBN episode, host Hollay Ghadery speaks with author Gina Leola Woolsey about her stunning biography, Fifteen Thousand Pieces (Guernica Editions, 2023).  On Wednesday, September 2nd, 1998, an international flight carrying 229 souls crashed into the Atlantic Ocean off the coast of Nova Scotia. There were no survivors. By Friday, Sept 4th, thousands of dismembered body parts had come through Dr. John Butt's makeshift morgue in Hangar B at the Shearwater military base. The Chief Medical Examiner faced the most challenging and grisly task of his career. Five years prior to the plane crash, John had lost his prestigious job as Alberta's Chief Medical Examiner. After 14 years of marriage, John began to think of himself as gay, but remained closeted professionally. Then, after serving a handful of years as Nova Scotia's Chief Medical Examiner, the devastating crash in Nova Scotia cracked his carefully constructed façade. Fifteen Thousand Pieces explores one man's journey to accept his true nature and find his place in the world. Chapters alternate between the fast-paced story of the crash, and the history of the man in the making. It is both fast-paced and introspective; gruesome and touching. Ultimately, it is the story of how death teaches us to live. About Gina Leola Woolsey: CBC Award-winning author Gina Leola Woolsey tugs at your heartstrings with written portraits of people striving to find love, self-acceptance, and belonging in an ever-changing world. She left her corporate career mid-life to pursue an education in creative writing, earning a BFA from the University of British Columbia and an MFA from the University of King's College. She lives wherever the narrative takes her. Currently, her time is split between small-town Alberta, downtown Montreal, and her hometown of Vancouver. About Hollay Ghadery: Hollay Ghadery is an Iranian-Canadian multi-genre writer living in Ontario on Anishinaabe land. She has her MFA in Creative Writing from the University of Guelph. Fuse, her memoir of mixed-race identity and mental health, was released by Guernica Editions in 2021 and won the 2023 Canadian Bookclub Award for Nonfiction/Memoir. Her collection of poetry, Rebellion Box was released by Radiant Press in 2023, and her collection of short fiction, Widow Fantasies, was released with Gordon Hill Press in fall 2024. Her debut novel, The Unraveling of Ou, is due out with Palimpsest Press in 2026, and her children's book, Being with the Birds, with Guernica Editions in 2027. Hollay is  a co-host on HOWL on CIUT 89.5 FM. She is also a book publicist, the Regional Chair of the League of Canadian Poets and a co-chair of the League's BIPOC committee, as well as the the Poet Laureate of Scugog Township. Learn more about Hollay at www.hollayghadery.com. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/literature

In this NBN episode, host Hollay Ghadery speaks with author Gina Leola Woolsey about her stunning biography, Fifteen Thousand Pieces (Guernica Editions, 2023).  On Wednesday, September 2nd, 1998, an international flight carrying 229 souls crashed into the Atlantic Ocean off the coast of Nova Scotia. There were no survivors. By Friday, Sept 4th, thousands of dismembered body parts had come through Dr. John Butt's makeshift morgue in Hangar B at the Shearwater military base. The Chief Medical Examiner faced the most challenging and grisly task of his career. Five years prior to the plane crash, John had lost his prestigious job as Alberta's Chief Medical Examiner. After 14 years of marriage, John began to think of himself as gay, but remained closeted professionally. Then, after serving a handful of years as Nova Scotia's Chief Medical Examiner, the devastating crash in Nova Scotia cracked his carefully constructed façade. Fifteen Thousand Pieces explores one man's journey to accept his true nature and find his place in the world. Chapters alternate between the fast-paced story of the crash, and the history of the man in the making. It is both fast-paced and introspective; gruesome and touching. Ultimately, it is the story of how death teaches us to live. About Gina Leola Woolsey: CBC Award-winning author Gina Leola Woolsey tugs at your heartstrings with written portraits of people striving to find love, self-acceptance, and belonging in an ever-changing world. She left her corporate career mid-life to pursue an education in creative writing, earning a BFA from the University of British Columbia and an MFA from the University of King's College. She lives wherever the narrative takes her. Currently, her time is split between small-town Alberta, downtown Montreal, and her hometown of Vancouver. About Hollay Ghadery: Hollay Ghadery is an Iranian-Canadian multi-genre writer living in Ontario on Anishinaabe land. She has her MFA in Creative Writing from the University of Guelph. Fuse, her memoir of mixed-race identity and mental health, was released by Guernica Editions in 2021 and won the 2023 Canadian Bookclub Award for Nonfiction/Memoir. Her collection of poetry, Rebellion Box was released by Radiant Press in 2023, and her collection of short fiction, Widow Fantasies, was released with Gordon Hill Press in fall 2024. Her debut novel, The Unraveling of Ou, is due out with Palimpsest Press in 2026, and her children's book, Being with the Birds, with Guernica Editions in 2027. Hollay is  a co-host on HOWL on CIUT 89.5 FM. She is also a book publicist, the Regional Chair of the League of Canadian Poets and a co-chair of the League's BIPOC committee, as well as the the Poet Laureate of Scugog Township. Learn more about Hollay at www.hollayghadery.com. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/medicine

I met Justine after the world went bananas. She was one of the rare medically and psychiatrically trained professionals in Canada to wake up to the agendas and see through the masking, jabs, and tyranny that overtook much of the world. Seeing the writing on the wall with her profession, she found me and came to train as a coach to take her private practice to a new level. She became an apprentice Journey Code trainer and I've grown to appreciate many things about her, including her enormous bravery in stepping up for the truth, and agreeing to speak with me publicly on this topic, even though it's a risk to her. I was inspired to have her on now to specifically focus on the way that psychiatric drugs ruin many people's lives. This important matter came to my attention when a close friend got badly injured by one this past year. I've since heard the testimonies of many people on Twitter in particular who have been injured by psychiatric drugs. I'm just a voice in a choir of outrage, but I felt called to put a warning message on the record here, and some hope too. In this interview we will talk about the truth behind psychiatric drugs through the eyes of Justine, ways to potentially mitigate the harm they cause, how people can potentially avoid getting to that point of desperate measures, and the social reality of it. We'll talk about why people agree to these dangerous measures, but they are never warned about the dark outcomes that are possible.We will also talk about why the liver is the key to detoxing these or any drugs, the relationship between the liver and the emotions and programming, some detox principles that might apply, and why there's hope for the injured with a will to heal and be free.Personally, I was aware there was pharma-harm in the psych world, but I didn't know the half of it before. It's beyond heart-breaking to imagine how many people are needlessly, in my opinion, suffering this way, so I'm glad to get Justine Lalonde's insights. Bio: Justine Lalonde is a Canadian raised in Montreal who obtained her MD from University of Toronto and then went to Harvard to specialized in Psychiatry and while she was there also obtained her MBA from Harvard. She worked in clinical practice in the US and then worked in Big Pharma in Europe and in biotech in US for a dozen of years. After being disillusioned by this industry as well as psychiatry, she returned to clinical practice in Montreal in 2019 where she works in private practice.***Bumper music by Liam Martens, aka ツSaiko, sub to him here on YouTube: https://www.youtube.com/@SA1KO0O1  ***MORE FROM BETHSign up to take a 5-minute King Hero's Journey archetype quizApply to become a member of the House of Free Will MinistryRumbleKing Hero Telegram ChannelTwitter (X)InstagramSign up for a Hero's Journey Archetype ReadingOrder a copy of my book, ‘Journey: A Map of Archetypes to Find Lost Purpose in a Sea of Meaninglessness'Donate by PayPal if you're inspiredFollow the King Hero's Journey Podcast on Apple Podcasts Spotify***If we're just meeting...I'm Beth Martens, a pattern hunter, archetype reader, podcaster, author, coach trainer, and business coach, and my calling is a life or death thing. After a decade as a corporate VP in my family's firm, eight trips to India, and a three-year battle with cancer nearly 25 years ago, I used archetypes and deprogramming harmful patterns to save my life.I was doing nearly everything wrong, in the physical, but tapped into and let go of the roots of the matter that were embedded and unconscious. And I went from dying to living practically overnight.Today I help people who love the truth more than their beliefs, and who want to serve with their life's work and be on their Hero's Journey, to de-program the beast system and stop making it easy for those trying to kill us.I host regular King Hero interviews highlighting leaders, entrepreneurs, movement makers, and lovers of freedom.

How does a seasoned corporate lawyer and former General Counsel for a global foundation transition from a world of high-stakes legal and philanthropic work to building a specialized social impact consulting firm - all while initially harboring deep skepticism about the consulting industry itself? Scott Curran, Founder and CEO of Beyond Advisers, shares his nine-year journey from in-house counsel, where he saw many consultant relationships go awry, to creating a thriving practice that now operates almost entirely on retainer and 100% through word-of-mouth referrals.Scott reveals the pivotal moments and mindset shifts that propelled him forward, from confronting imposter syndrome to his early client acquisition strategy of scheduling daily breakfasts, coffees, and lunches for two straight weeks. He emphasizes the foundational lesson learned: "The most important thing I learned is to not overlook the importance of the beginner's mindset of your client... meet your clients where they are." Today, Scott breaks down his path, from the initial $2,500 project to developing a high-value, retainer-based model, and why "simplicity is at the core of everything I do."In this episode you will learn about:Scott's move from corporate law/philanthropy to social impact consultingThe power of an "exquisite statement of work" and clear deliverablesOvercoming imposter syndrome: assessing risks, seeking advice, and planningScott's 30-meeting networking strategy for early client acquisitionIdentifying the market gap for "fractional General Counsel" servicesBuilding a business on 100% word-of-mouth referrals over a decadeEvolving pricing: from a $2,500 first project to high-value retainersStructuring retainers with clear opt-out clauses to build trustChoosing fewer, higher-retainer clients over scaling into a large agencyBuilding a flexible team: core principals and "plug and play" specialistsLeveraging AI for research, like "Google on steroids."The value of a "beginner's mindset" for deeper client relationshipsMentioned in this episode:Join an Elite Group of Consulting Founders in Montreal for Serious GrowthImagine being in a room where every other 6 or 7-figure consulting founder is as serious about growth as you are. That's the Consulting Success Mastermind in Montreal (Sept 18-20, 2025). This is your opportunity to build real relationships with top-performing consultants, share wins and challenges, and grow strategically together. As one past attendee said, it's "exactly what I've been needing." Ready for powerful connections & expert strategy? Explore the Montreal Mastermind: https://consultingsuccess.com/montreal

This week, Andy Coronado and Alexander Gangue-Ruzic break down the latest! Luca Saputo speaks to the media Can CFMTL do anything with this season Roses recap vs. Ottawa Rapid FC And more!!!

It's Episode 362, the second game recap episode in a row where we discuss a disappointing 2-2 draw to a Wooden Spoon contender. Our location shifts to Quebec, where LAFC was only able to take a point from lowly CF Montreal. Montreal, the club that had scored just 8 goals all season, raced out to a 2-0 lead after 22', thanks to Prince Owusu's penalty and a couple of lucky bounces. LAFC would respond right before the half through Mark Delgado as the half would end 2-1.The subs made all the difference for LAFC. Ryan Hollingshead improved the offense, Cengiz Ünder brought a calm on the ball, and Olivier Giroud delivered the tying goal, making the run and putting away a deflection. Not the story we wanted in Montreal, but LAFC's takes a point. Next up is Club America, and a spot in the Club World Cup. But until then, enjoy 362!   

The draw dreams are made of! Travis and Vince break down our 1,000th draw for the month of May and ask “just what is this team.” We talk Dolo frustrations, offensive struggles, and just what isn't clicking right now. All while we are 4th in the west. Plus, Joey calls in from a furniture store!New Merch Available NOW.Join our Patreon and help us keep making this show.Merch and more at HappyFootSadFootPod.comYouTube: @happyfootsadfoot Twitter: @HaFoSaFoInstagram: @happyfootsadfootTikTok: @happyfootsadfoot Hosted on Acast. See acast.com/privacy for more information.

Welcome to episode #985 of Six Pixels of Separation - The ThinkersOne Podcast. Kathleen deLaski is one of the most important voices rethinking the purpose, structure, and future of higher education. As founder of the Education Design Lab and board chair of Credential Engine, she's spent the last decade helping over 1,200 colleges, organizations, and regional economies reimagine learning pathways for next-generation students - particularly the new majority learners often left behind by traditional institutions. Her new book, Who Needs College Anymore? is a provocative and optimistic look at how postsecondary education must evolve, drawing on over a decade of field research, human-centered design, and more than 150 interviews with educators, employers, learners, and policymakers. In this conversation, we unpack the diploma divide, the rising cost of education, the friction between what college teaches and what employers expect, and how AI is rewriting the script for entry-level jobs and professional training. Kathleen - whose career spans time as a journalist at ABC News, a Pentagon spokesperson, working at AOL in the early days of the Internet, and a philanthropic force behind education reform - brings not just perspective but practical ideas on how colleges, businesses, and society must adapt. This one challenges what we think college is for, and what meaningful learning might look like in a skills-based future. Enjoy the conversation… Running time: 51:11. Hello from beautiful Montreal. Listen and subscribe over at Apple Podcasts. Listen and subscribe over at Spotify. Please visit and leave comments on the blog - Six Pixels of Separation. Feel free to connect to me directly on Facebook here: Mitch Joel on Facebook. Check out ThinkersOne. or you can connect on LinkedIn. ...or on X. Here is my conversation with Kathleen deLaski. Who Needs College Anymore?. Education Design Lab. Follow Kathleen on LinkedIn. Chapters: (00:00) - The Rise of Human-Centered Design in Education. (02:45) - Challenges in Higher Education and the Need for Innovation. (06:00) - Cultural Shifts and the Value of College. (08:53) - The Diploma Divide and Its Societal Implications. (11:54) - Affordability and Access to Education. (14:47) - The Disconnect Between Degrees and Job Market. (18:06) - The Importance of Experience Over Degrees. (21:13) - Networking and Its Role in Career Success. (29:38) - The Impact of AI on Job Markets. (32:36) - The Future of Entry-Level Jobs. (36:05) - Reevaluating Professional Education. (41:35) - The Value of Trades in Modern Society. (43:06) - Digital Learning and Its Challenges. (47:17) - Generational Perspectives on Work Ethic.

In this powerful and wide-ranging conversation, Rabbi Yoshi sits down with David Suissa—Publisher and Editor-in-Chief of Tribe Media and the Jewish Journal—to explore the deep currents shaping Jewish life today. A passionate voice in Jewish media since 2006 and a former award-winning advertising executive, David brings his characteristic insight, warmth, and eloquence to a discussion that touches on some of the most important themes of our time.Together, they reflect on the importance of sharing our culture, the transformative magic of Shabbat, and the delicate yet urgent challenge of balancing our values. Against the backdrop of rising antisemitism and the recent tragic murder of Sarah Milgrim and Yaron Lischinsky outside the Jewish museum in Washington, D.C., David and Rabbi Yoshi consider what it means to protect ourselves while staying rooted in Jewish connection—to our heritage, our people, and our allies.From Casablanca to Montreal to Los Angeles, David's journey reflects a lifetime devoted to the Jewish story. This episode is a heartfelt invitation to reflect on what it means to live with courage, purpose, and hope.Listen now and read more at jewishjournal.com#SearchForMeaning #RabbiYoshi #DavidSuissa #JewishJournal #ShabbatMagic #JewishCommunity #JewishVoices #FaithAndCourage #AntisemitismAwareness #JewishIdentity #ShabbatShalom #JewishHeritage #ConnectionAndProtection #SpiritualResilience #JewishPodcast #JewishWisdom

On this week's episode we have a special guest from Canada. Fortugno is a Deep Tech and Tech House DJ and producer also known as FabioTek (aka Fabio Sabbah) who just released “Frequencies EP” on Magna Recordings.After releases on labels such as Hi Tek Records, Black Kat Music, Loose Records (among others) and sharing the decks with artists like Pan-Pot, Carlo Lio, Nathan Barato, Jay Lumen, Avision, Deborah De Luca and others, Fabio now dedicates most of his time in the studio to develop and revolutionise his sound to perfection with a strong focus on low-end complimented with slamming percussions and lifting synth work.Check Fortugno's great deep Tech House EP on the link belowhttps://linktr.ee/magnarecordingsMore info athttps://linktr.ee/carlosmanacahttps://linktr.ee/magnarecordingshttps://music.beepd.co/card/carlosmanaca TRACKLIST01. Landscapes - Clemente (Original Mix) [Didaca Records]02. ZekeN - Sarisol (Original Mix) [Synerythm]03. A.D.M (italy) - Mind Be Free (Original Mix) [Klap Music]04. Fortugno - Frequencies (Original Mix) [Magna Recordings]05. Obscure Shape - Mana (Traumer "Stop" Remix) [Gettraum]06. Yaya - Sirio (Original Mix) [Too Long Records]07. Adriano Longi , Tomy Villacorta - La Experienca (Original Mix) [Magna Recordings]08. Gruuvelements - Diva (Original Mix) [Dosmundos]09. Fortugno - It's Poppin [Magna Recordings]10. Tony Ocean - Kun Kun (Original Mix) [1994 Music]11. Brad Brunner - Big Smoke's (Original Mix) [Take Notes]12. Simo not Simon - Shes Gone (Again) (Original Mix) [Clover Club Records]13. Fortugno - East Dub (Original Mix) [Magna Recordings]14. Golfos - Off The Hook (NYC Extended Mix) [Golfo Tract]15. Fortugno - Whis (Original Mix) [Magna Recordings]16. Veive - Get Close (Jaques Le Noir Remix) [Loop Generation]

Hear about travel to the region of Abitibi-Témiscamingue in Quebec as the Amateur Traveler talks to Jennifer Doré Dallas from Chasing Poutine about this out of the way road trip. Why should you go to Abitibi-Témiscamingue? Jennifer says, "Most people don't really know about it outside of Quebec. But in our province, it's really well known, especially for nature. It's a true paradise for nature lovers. It's also historical, bringing us back to log driving and fur trading times. I'll take you from gold mines to microbreweries to pristine lakes. Basically, you're off the beaten path, and what I love about this region is that everybody thinks it's remote, but it's so accessible and it's so easy to travel to." Jennifer recommends a one-week road trip itinerary to explore Abitibi-Témiscamingue, starting from Montreal and looping through five key regions (MRCs), each with its own blend of nature, history, Indigenous culture, and food. Here's a breakdown of her recommended route: Day-by-Day Itinerary for Abitibi-Témiscamingue Road Trip Day 1 – Drive from Montreal to Val-d'Or (Gold Valley) ... https://amateurtraveler.com/travel-to-abitibi-temiscamingue-in-quebec/ Learn more about your ad choices. Visit megaphone.fm/adchoices

In Episode #56 of the LAFC+ Podcast, Dave Denholm and Mario Ruiz break down LAFC's trip to Montreal for a key inter-conference clash against CF Montréal. With the FIFA Club World Cup Play-in game looming, Dave and Mario ask: Is this the biggest match in LAFC history? Plus, a look around MLS to highlight the biggest matchups you won't want to miss this weekend.

On this episode of the Scouting For Growth podcast, Sabine VdL talks to Georgiana ‘Gia’ Laudi, a strategic advisor, keynote speaker, and co-founder of Forget The Funnel, a consultancy focused on helping B2B SaaS companies drive predictable, recurring revenue through a truly customer-led approach. In this episode, Gia and I will explore why so many companies get stuck throwing “spaghetti at the wall,” instead of researching who their best customers really are. We’ll look at the common pitfalls teams face when relying solely on funnel-based thinking—plus the steps any organization can take to cultivate a thriving, customer-centric culture. Gia will also share highlights from the remarkable work she’s done with various SaaS brands, as well as tips you can put into practice right away. KEY TAKEAWAYS Two years after drafting up a customer experience map for our company, through the lens of the customer, we grew revenue by 900%. We’d aligned the team and the company, and it facilitated more streamlined conversation, more alignment, more understanding cross-departmentally making things much easier. It gave us a tool and a shared language for operationalising around customer experience. A big reason for forgetting the funnel and leveraging a more customer-led approach is through the lens of recurring revenue businesses. Even if you don’t have a recurring revenue business model most businesses agree that customer retention, expanding existing accounts vs finding new customers contains a lot of value. This serves all kinds of businesses very well. Customer research is often equated with long, drawn-out projects that are very costly and leave you with more questions than answers. There’s a lot of resistance when we use the term ‘customer research’, we tend to use the term ‘customer insights’. We use targeted, streamlined and intentional research via ‘jobs to be done’ which reveal meaningful patterns from as little as 10-12 people which can identify what leads people to seek your business out. Not all customers are created equally, you shouldn’t try to serve every customer, narrow your focus on who really, really cares about the problem that you solve, has a high willingness to pay, deeply understands the value in what you provide and would sing your praises from the mountain tops. BEST MOMENTS ‘If you orient your operations around the customer experience it becomes easy to make all kinds of decisions.’ ‘Existing customers are worth more and are less costly to us as a business vs finding new customers.’ ‘Your relationship with your customer does not end with the purchase, it begins with the purchase.’ ‘Early stage companies should focus on one customer and do a really good job, later stage companies shouldn’t conflate all customers into a homogenous group but think of segmentation in a meaningful way so you can still provide high-converting and resonating experiences even for multiple segments.’ ABOUT THE GUEST Georgiana (“Gia”) Laudi is a strategic advisor, keynote speaker, and co-founder of Forget The Funnel, a consultancy specializing in customer-led growth for B2B SaaS companies. With over 20 years of experience in marketing and product strategy, she’s helped high-growth businesses such as Unbounce, Calendly, and Sprout Social deepen customer insights, align teams around customer value, and drive predictable, recurring revenue. As co-author of the book “Forget The Funnel,” Gia advocates a practical, step-by-step approach to uncovering why the best customers buy—and how to ensure more of them succeed post-purchase. Based in Montreal, Gia is passionate about turning real customer needs into clear messaging, frictionless onboarding, and expansion strategies that empower businesses to scale sustainably. She joins Scouting for Growth to share her journey, discuss common growth pitfalls, and offer actionable tactics any organization can use to become truly customer-led. LinkedIn ABOUT THE HOST Sabine is a corporate strategist turned entrepreneur. She is the CEO and Managing Partner of Alchemy Crew a venture lab that accelerates the curation, validation, & commercialization of new tech business models. Sabine is renowned within the insurance sector for building some of the most renowned tech startup accelerators around the world working with over 30 corporate insurers, accelerated over 100 startup ventures. Sabine is the co-editor of the bestseller The INSURTECH Book, a top 50 Women in Tech, a FinTech and InsurTech Influencer, an investor & multi-award winner. Twitter LinkedIn Instagram Facebook TikTok Email Website This Podcast has been brought to you by Disruptive Media. https://disruptivemedia.co.uk/

On December 6th, 1989, a gunman walked into an engineering classroom in Montreal's École Polytechnique and opened fire. Within twenty minutes, fourteen women were dead. Killed only because they were women.Join Jen and Cam as we discuss what happened in the twenty minutes of Canada's deadliest mass shooting.***Jen tried her best to pronounce the victim's names correctly. *Come join Jen and Cam in Italy 2026*We are touring Italy in 2026, and would love for you to come along!  Come see Venice, Florence, and Rome with us! The dates or June 12 thru June 20.If there is enough interest, we can add Pompeii and Capri. Spaces are limitedEmail us at HERE for more informationOr go to Our True Crime Podcast Dark History Tour Italy 2026Or call to book now1-800-438-7672Thank you to our team:Written and researched by Lauretta AllenListener Discretion by Edward October from Octoberpod AMExecutive Producer Nico Vitesse of The Inky PawprintSources:https://en.wikipedia.org/wiki/%C3%89cole_Polytechnique_massacrehttps://en.wikipedia.org/wiki/Marc_L%C3%A9pinehttps://www.theguardian.com/world/2019/dec/04/mass-shooting-1989-montreal-14-women-killedhttps://www.youtube.com/watch?v=18d2eocYP9Y&ab_channel=GeorgiaMariehttps://www.cbc.ca/news/canada/montreal/polytechnique-massacre-30-years-later-loreen-pindera-pov-1.5371032https://www.google.com/books/edition/Because_They_Were_Women/aHwpEAAAQBAJ?hl=en&gbpv=1&pg=PT18&printsec=frontcoverhttps://www.youtube.com/watch?v=nnyT4rXwbAc&ab_channel=100huntleyhttps://www.youtube.com/watch?v=5s4MAG-jOfc&ab_channel=100huntleyhttps://www.google.com/books/edition/Because_They_Were_Women/aHwpEAAAQBAJ?hl=en&gbpv=1&pg=PT18&printsec=frontcoverhttps://www.youtube.com/watch?v=spsAJ76rP3I&rco=1&ab_channel=CBCNewshttps://globalnews.ca/news/6187845/montreal-massacre-victims/https://ottawacitizen.com/entertainment/the-nightmare-of-marc-lpines-mother