Podcasts about Nabisco

On the latest episode of “Dishing with Stephanie's Dish”, I sit down with accomplished book cover designer, art director, and now, celebrated cookbook author, @LauraKlyn The episode is a deliciously detailed look into Laura's new book, “100 Pie, Tart and Galette Recipes for Every Season” and a behind-the-scenes peek into her world of culinary creativity and design.From the moment I flipped through the pages, it was clear Laura's design expertise shines brightly. Laura's background as a cover designer and art director, paired with hands-on experience working on dozens of cookbooks, comes to life in her visually stunning collection. Each photo in the book tells a story——and is surrounded by thoughtful prop styling, from vintage pie servers to antique dishes discovered at local shops.A special treat is Laura's focus on savory pies—think samosa pie or the show-stopping asparagus tart—beautiful options for every season and palate. The attention to technique continues with creative garnishes, like sugared cranberries and candied herbs, adding sparkle to your holiday spreads and beyond.Laura's cookbook recommendations are rock solid—even non-pie bakers will find plenty to love between these pages.Ready to up your pie game? Listen to the full episode for stories, tips, and plenty of seasonal baking inspiration! Enjoy these two recipes from Laura, one savory and one sweet, to get a taste of her book!Lemon Meringue TartMakes 1 10-inch round tartI love this twist on lemon meringue pie in tart form. For me, the proportion of crust to lemon is perfect, and it's even better with Swiss meringue instead of French meringue, which is a traditional pairing with lemon. Swiss meringue is cooked on the stove and doesn't need to go in the oven. It is softer and creamier, adding a beautiful airy sweetness to counter the tart lemon curd. This bright tart comes out looking lovely and tastes even better.Press-In Shortbread Tart DoughMakes 1 10-inch tart crustI've tested a lot of tart crusts over the years, and many of them are so hard, it's difficult to break off a bite with a fork. This buttery and delicious shortbread crust is delicate enough to easily break apart but strong enough to hold the tart together. Using cake flour is key to getting a nice, cookie-like crumb. This dough is not tough enough to roll out. Press the dough directly into the pan for an easy to pull together, delicious tart base.Ingredients¾ cup (169 g) unsalted butter, softened½ teaspoon fine sea salt2 teaspoons vanilla extract⅔ cup (73 g) confectioners' sugar2 cups (230 g) cake flourInstructionsIn the bowl of a stand mixer fitted with the paddle attachment, mix butter, salt, vanilla extract, and confectioners' sugar on medium speed until light and fluffy, about 5 minutes. Add flour and mix just until combined. Press dough directly into a 10-inch tart pan, starting with the sides and finishing with the bottom. Bake the crust according to the tart recipe's instructions.Lemon CurdIngredients8 egg yolkszest of 2 lemons⅔ cup fresh lemon juice1 cup (200g) sugar10 tablespoons (141 g) salted butterSwiss Meringue5 egg whites1¼ cups (250 g) sugar½ teaspoon cream of tartar1 teaspoon vanilla bean pasteInstructionsTo make the crust: Preheat oven to 350ºF. Press tart dough into a 10-inch tart pan. Generously dock with a fork and bake for 25 to 30 minutes or until lightly browned. While still hot, use a tamper or back of a spoon to lightly press down the center of the crust, leaving a ¾-inch edge.To make the lemon curd: Whisk together egg yolks, lemon zest, lemon juice, and sugar in a saucepan. Cook over medium-high heat, stirring constantly, until mixture becomes thick and coats the back of the spoon, about 8 to 10 minutes. Use an instant read thermometer to check the temperature; it should reach 170ºF. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on low. Add butter 1 teaspoon at a time, mixing until fully combined before adding the next teaspoon of butter. Strain through a sieve into a medium bowl. Pour while still warm into the tart shell. Cover with plastic wrap and refrigerate for 2 to 3 hours.To make the Swiss meringue: Whisk together egg whites and sugar in the top pan of a double boiler until completely incorporated (see note below). Cook, whisking continuously, for about 5 to 6 minutes or until mixture reaches 170ºF. Pour into the bowl of a stand mixer fitted with the whisk attachment. Add cream of tartar. Beat on high for about 2 minutes. Add vanilla extract and continue to beat on high until stiff peaks form. Scoop or pipe onto lemon curd. Toast meringue with a kitchen torch or under the oven broiler. Keep a close watch on meringue while toasting to avoid burning. Remove sides of tart pan and serve.Episode Transcript Follows:Stephanie Hansen:Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space and a lot of cookbook authors. And this book came across my desk by Laura Klynstra And right away I was like, pie! Laura, your book, “100 Pie, Tart and Galette Recipes for Every Season” is extremely beautiful. And, and I, it kind of, when I read through the whole book and I read through your bio, I was like, oh, well, she's like in the design field because honestly, this is probably one of the most beautiful books on pie I've ever seen.Laura Klynstra:Oh, thank you. Thank you so much.Stephanie Hansen:It's so incredible, like just the way that the pies are decorated, the color choices that you used for the intros, everything is laid out so it feels easy, accessible. And even like the whole rolling out the pie dough section, there's tons of pictures, the decorating of the lattice work, It's a really well done book. Congratulations.Laura Klynstra:Oh, thank you so much.Stephanie Hansen:What's your background and how did you come to be the pie aficionado?Laura Klynstra:My background is actually cover design. I'm a book cover designer and art director. But I also, during all the time that I've been an art director, I've also worked on a lot of cookbooks. So I gotten to go on a lot of photo shoots, work with food stylists and photographers. And during that whole time I learned, I just kind of sat back and watched and learned all the bits and it took time. I'm a self taught photographer. It took me a long time to really figure out how to capture light correctly. And light is really the key to getting a good photo.Laura Klynstra:So yeah, it was a lot of trial and error, but eventually I figured out a system to get my camera mounted correctly. I shoot manually and get that light, but I also, I consider every photo similar to what the way I look at a cover design. It's not just here's your pie or whatever it is you're shooting. There's a lot of things going on around it. And so it's telling a story. The photograph is telling a story. It's giving you a sense of the time. Especially like the fall ones are a lot of fun to shoot.Laura Klynstra:So many great things to props that you can put in with the photos for the fall shots. And it's just, it's a lot of fun.Stephanie Hansen:Did you amass a large library of props and did you have things already or were you always on the lookout?Laura Klynstra:This is my third book, so I had a lot of props already. I have like all these Storage shelves downstairs have the weirdest things. You know, I go to antique stores and I'm always looking for old boxes and just everything. Pretty much everything that could possibly have anything to do with baking. If I go to an antique store, I'm always like, I need that. Especially pie servers. Old, old silverware.Stephanie Hansen:Yes.Laura Klynstra:I hate, I hate photographing with a shiny silver, you know, piece of silver or a new one that it never, you know, for one thing, you can end up reflecting your camera in that. So these old patina silverware and things like that are just fabulous to have. Like, you just gotta have a ton of those in your.Stephanie Hansen:In your Agreed, agree. Thus my sort of background of stuff from my cookbook styling myself in. Can we talk about pie crust? Do you have, like, what you would say is your definitive pie crust that you mostly use.Laura Klynstra:For sweet pies? There's a recipe in there called a maple pie crust, and that's actually my favorite crust to use. It's very similar to a regular crust, except for a lot of the liquid is made with a pure maple syrup. And when you roll that crust out, that syrup gives it like a pliability that just. It doesn't crack the way sometimes you can get with the regular all butter pie crust. And it's just so easy. And so it's just supple. It's, it's. It's my favorite one.Laura Klynstra:But again, I'd only use it for sweets. Even though you don't really taste the maple, it's like, you know how when you add maple to something, it doesn't have a strong flavor, as strong as what you would expect it to be, but it' if you're beginning. That would be my press recommendation for somebody who's just beginning because it does make a really easy to roll out.Stephanie Hansen:I love this because I use vodka in my pie crust to kind of do the same thing. It gives you that moisture when you're putting the assembly together and the roll, but then it bakes out in the final product, so you get kind of a crispier situation. Maple. I've never thought of that. I wonder, have you ever tried honey? Would it do the same thing?Laura Klynstra:I haven't tried it. I would expect it would. And it would just add a little bit of sweetness. The other thing is buttermilk. You can add a little buttermilk that I don't know if you've ever made pie dough, and then put it in your refrigerator and left it in there for two days and it started to turn kind of like a gray Color, Yes. When you add some acid from the buttermilk keeps it from doing that. I'm not sure. I can't.I don't know what the science is behind that, but a little. A little. I think the vodka might, too. I'm not sure. I.Stephanie Hansen:That's a great.Laura Klynstra:Yeah.Stephanie Hansen:I know what you're talking about, and I'm trying to think if I've noticed it with or without vodka. And I can't say. Truthfully, I have, but, like, a lot of times for Christmas or Thanksgiving or any of the. The special holidays, you're making your crust in advance because you've got so much to do, so. So that's a really great tip. I love it.Laura Klynstra:Yep. Yep. And you can also freeze pie dough. So you can make. If you're having Thanksgiving and you're. You're. You can do it a week ahead, just wrap each one individually and then put it inside a freezer as a black bag and then throw it in the freezer. And that way you're just.You've got something that's totally done, even a week in advance.Stephanie Hansen:One thing that I really liked about this book, too, was you took pie into not just sweet places, but also savory. So there's a lot of galette and, like, savory forward dishes, like a potato bacon, gruyere galette. You've got quiche. Do you eat a lot of savory pies? Because that's actually kind of one of my favorite ways to do it. This samosa pie looks amazing.Laura Klynstra:The samosa pie is so popular at my house. So popular. We love that one. So, yeah, we do eat that one quite a bit. The quiches, we do a lot. Some of the other ones, not as often, but, like, the. The asparagus one is kind of just more of something that I would bring to a party.Stephanie Hansen:Yeah. Spring or Easter.Yeah. You know, like, that first time when you. Asparagus is one of the first things that comes out. And in this. In the spring. And so you're just, like, dying to get something fresh. We talked. before I started the podcast that. She's in Michigan, I'm in Minnesota. And literally, like, when you see anything green at the store. And we always jump the gun. Right. Because.Get produce from the coast before we get our own, but there's nothing better than, like, your own homemade asparagus.Laura Klynstra:Yes. And the rhubarb is the other thing that comes up the soonest. And again, I love rhubarb. It's.Stephanie Hansen:So do I think that's My next book, actually.Laura Klynstra:The whole rhubarb book.Stephanie Hansen:Yes, because I just. I'm obsessed with it, and I have, like, 60 recipes, so I'm like, you know, I'm. I'm about way there.Laura Klynstra:What kinds of recipes are they? Like cakes and.Stephanie Hansen:Yeah. Yes. Like bars and cakes and pies and custards, but also chutneys and pork dishes and breads, cookies.Laura Klynstra:That's a fabulous idea. I'm on board with that one.Stephanie Hansen:I think I might have to, like, submit that as my next proposal. We'll see. Another thing that happened this year about pies, I guess it was maybe last year, but it created quite a kerfuffle, and you address it in this book, is the loss of the chocolate wafer cookie. The company that makes the chocolate wafer cookie, I believe it was Nabisco, stopped making that chocolate wafer cookie. And it was the base for a lot of people's, like, mud pies or chocolate pie crust or the press in crusts or the cookie crusts. And people were really freaked out, and people were, you know, we need a recipe to make this cookie. So in here, you have your own chocolate cookie recipe.Laura Klynstra:Yeah. Yep. It's got the black cocoa in it. Like, it's actually like an Oreo, but without the. And if you do end up using Oreos, do take out that middle part. I always scrape out the. If you don't, you're gonna end up with kind of like a too much butter and it's not gonna work. But, yeah, you can make your own so that you're not adding all these preservatives and yucky things into your pies, but sometimes people don't have time.I mean, I totally understand that you can't always.Stephanie Hansen:And I guess maybe depending on your audience too, like, if you're making something for a kid's birthday party, maybe that will be fine. Not that we feed our kids less delicious things than we feed ourselves, but come on, we kind of do times. I do love to. There's a lot of detail in this book about garnishes and sauces. And the white chocolate cranberry tart is just a beautiful photograph, but it also has these sugared cranberries. Tell me about those. And. And obviously, putting them on a tart is delightful, but what else could we do with those? Because those were just gorgeous.Laura Klynstra:I've used them on cakes. And just even, like, even if you're doing a spread, like a holiday spread, they look beautiful in a little bowl. And that same method, the method to make Those is you create a simple syrup and then you dunk the cranberries in the simple syrup and then you let it dry and they become really sticky. And then you roll them in sugar so they look really beautiful. But you can do that same process with mint leaves, rose petals, rosemary. And it's just a beautiful garnish, especially in the winter, because it has that sparkle to it. It just makes it look more special than if you were just going to, you know, lay a sprig of rosemary next to something.Stephanie Hansen:When you started making pies, do you remember how old you were? And what is it about pies that captured your imagination?Laura Klynstra:Well, I really like the handmade nature of it. The fact that, I mean, before I made pies, I was a cookie baker. Cookies were my. Because that's the easiest thing when you're a little. When you're a kid. And I baked since I was basically able to. My mom was a wedding cake baker, so we had all the supplies and all.Stephanie Hansen:Wow.Laura Klynstra:All the inspiration was there, but I didn't start making. And my mom, she always, she loved pie too, but she always used the pie crust from the box, which I kind of hate, but same, same. She just didn't like rolling out dough. So she just, she just used the, the rolled. The rolled up version. But you can buy better versions than the red box. There are.Stephanie Hansen:Joe's is surprisingly good.Laura Klynstra:I think that, yeah, Whole Foods has one too. That's butter instead of like the other weird oils that are in the. The other one. But I think maybe all of my love of like rolling out cookies and then you kind of turn that into rolling out dough. I learned it was a learning curve. I don't think that we just all naturally can know how to make a pie crust and how to roll it out. And you have to practice a little bit. But the lovely part of, of a pie versus a cake or a cookie is that there's just more of your hands involved.Laura Klynstra:And because I make so many things electronically and digitally, because I'm a book cover designer. So to have to be able to make something physically with your hands is both relaxing and satisfying. And I think it makes like a more special finished product. It makes a great gift or something to share with people, to bring to the office or a party or a potluck, and it just feels like it. A pie has a slightly more personal touch to it than maybe a cookie does or a bar. Even though I love cooking bars, don't get me wrong.Stephanie Hansen:Yes. Tell me about your other books.Laura Klynstra:So this is The Homemade Pie Cookbook is the first book I've written by myself. My book just before this one was called “Gather & Graze” and I wrote with my former colleague who is also an art director. She, she does the, she works at HarperCollins. Sure. Mumtaz Mustafa @spiceandsugartable and I have it right here. This is “Gather & Graze” Stephanie Hansen:That's beautiful.Laura Klynstra:So this is more of like a party table spread book. So Mumtaz is brilliant with savory food and I'm more, more of a baker. She's from Pakistan, so she's got this really broad sense of spice and she's just brilliant with the savory. So we split this book up by anything that was baked in the oven I've made and then pretty much anything that was cooked on stove she made. And it's divided by country. So it's a really fun international style party book.Stephanie Hansen:I love that. I'm glad you brought it to my attention. I'll for sure put that in the notes.Laura Klynstra:Yeah, it's a, it's a, it's quite fat. It's, it's a, it's, it's, there's over like 170 recipes in it. It's not a, not a lightweight book. And then the book before that I wrote with my mother. Oh, look at that cute “Christmas Baking”. And this one is it, it does well every, every holiday season. And it's kind of, it's been out for I think five years. And so it's kind of a perennial, hopefully at this point.Laura Klynstra:And it's just, you know, all my favorite. But Christmas baked goods. There's a, there's a breakfast chapter in there for Christmas morning.Stephanie Hansen:Holiday high points. What's next?Laura Klynstra:I got my way. And who knows if I will. I would like to do a fall baking book.Stephanie Hansen:What would that look like? I'm thinking apple. You have quite a, like pumpkin chapter in here.Laura Klynstra:Yeah. Yep. They would have all of those, those, those cozy. It would just be all the cozy, cozy recipes. And I just love the styling of fall too. Fall is one of my favorite seasons. So. Yeah, that would be, that would be super fun.Laura Klynstra:But I also have another idea for, called like, I want to call it Paradise Baking or Baking paradise, which would be all tropical recipes.Stephanie Hansen:That's a great idea. And that's not something we've seen before.Laura Klynstra:I don't, I haven't seen it. No. I have a second home in Guatemala so I could do a lot of the photography there, which would be fun. Yeah. The first few recipes in the Homemade Pie Cookbook were Shot in Guatemala. The line Mango and the hummingbird pie. So I got all of those props while I was down there.Stephanie Hansen:Yeah. In the. And beautiful colors. You also dedicate, like a whole spread to apples for pie. And we just talked about this on our TV show that I'm on. And Honeycrisp is obviously an apple I use a lot because it's Minnesota. Granny Smith is an apple that I think works really well for pies. Do you mix your types of apples? Apples when you're making apple pie?Laura Klynstra:Sometimes I do. The Pink lady is actually one of my favorite ones now that I've been, you know, baking so many apple pies. It's got, like, a tartness to it. But yeah, there you can mix them for sure. Just don't ever use them. Macintosh.Stephanie Hansen:Yeah. Or like the Red Delicious, which is now. Oh, yeah, that's the worst selling apple.Laura Klynstra:They aren't very delicious.Stephanie Hansen:They're not. And it's kind of funny that, like, that was like our lunchbox apple for basically our whole lives. Like, why did we have to eat such terrible apples? I'm so glad they've gotten better.Laura Klynstra:Yes. There's some. I mean, pretty much every variety is better.Stephanie Hansen:Yes, Pretty much. When you make a galette or a tart, let's just say savory, do you adjust that dough at all or do you use your same basic pie dough?Laura Klynstra:I use the same. Well, the. The tart is a totally different dough, but the galette is the same pie dough as the regular pies.Stephanie Hansen:And just.Laura Klynstra:You could use them. Yeah, you could use the maple pie. You could make the maple crust for a galette as well. If you. If it's a sweet, I wouldn't put it on a savory.Stephanie Hansen:When would you ever make, like. I love the idea of slab pies because I think they're kind of cool looking, but they seem like they're just not great. Like, I don't know who's gonna get the middle piece. And then it's just always, like, so messy and kind of falls apart. I love the idea of like, everyone getting a little bit of crust on the edge and then having their perfect little triangle. Do you serve slab pies a lot? And am I missing the boat here?Laura Klynstra:Oh, not a lot, but I would bring them to more of like a potluck or something. The same thing that I would bring bars to. Although you. You really can't pick it up and eat it.Stephanie Hansen:Yeah.Laura Klynstra:Because it's going to be kind of a more gooey center than A. Than a. And then a bar. But it's just. It's. You get a little bit more. It's going to go farther than a. Than a pie.Laura Klynstra:So if you just want to bring one thing and it needs to cover more people, I would bring a slab pie for that. Like a. Like a potluck summer potluck.Stephanie Hansen:People always ask me what my favorite recipe is in my book, and I always have the dumbest answers. So if I ask you what's your favorite recipe in your book, do you, like, have a answer that you're set on?Laura Klynstra:Well, the lemon meringue tart on the COVID is one of my favorite recipes in the book, and I've never been a big lemon meringue pie person, and I don't know why. It's. This is a. Has a Swiss meringue, and it's a little bit different than the lemon meringue pies that, you know, we all grew up eating. And I also feel like lemon meringue pie has too much lemon to, like, the crust is too little to the lemon. Like, the ratio.Stephanie Hansen:The big, like, meringue.Laura Klynstra:Yeah. Yeah. So this, I feel like, is the perfect ratio of meringue to lemon to crust. It's got a thick shortbread crust on it. So it's. It's actually kind of reminiscent of those lemon bars. And you're from the Midwest, so you probably had those lemon bars that everybody likes to crust. Yep.Laura Klynstra:It's. It's kind of like an elevated version of one of those lemon bars.Stephanie Hansen:Okay. I'm going to have to try it, because I always make something with lemon for Easter. It's sort of just something I do for the big Easter brunch. So maybe I'll use this as my recipe this year.Laura Klynstra:Yeah.Stephanie Hansen:How long does it take you to work on a book?Laura Klynstra:Well, I mean, it's hard to give a full, like, because there's a lot of time thinking about it and planning. Like, my first step to doing a book is to. Is writing the table of contents.Laura Klynstra:Is that what you do, too?Stephanie Hansen:Yes.Laura Klynstra:Yeah, I do it.Stephanie Hansen:So spreadsheet of all the recipes I think I want, then I sort of, like, try to organize them in some way, and then I start, like, thinking about the narrative and where I'm going to.Laura Klynstra:Right.Stephanie Hansen:I'm going to start.Laura Klynstra:Right. And so there's, like, this long, like, thinking period that you're not. It's just. I don't know. So it's. It's hard to put a time on how long it takes, but Once the. Once everything is set and I've gotten a few shots done and a few recipes tested, I can. I can do a book in a year and a half or a year if I'm really focused on it.Laura Klynstra:But I'm also doing all the photography and the design. So it's. It's a pretty intense process.Stephanie Hansen:Yeah. Because I just submit my photographs and my word docs and, you know, the designer makes it look pretty, and, gosh, you have to do the whole thing. That is harder.Laura Klynstra:And I don't have to, but, you know, you've done this much, and I am a designer. It's kind of hard to hand the design off somebody else when you're. That's like what I do. So.Stephanie Hansen:Yeah, of course, when you think about other books that. Cookbooks that you love, whether from a design feature or from just like that, you go back to them and use them a lot. Give me, like, a couple of your favorites.Laura Klynstra:The Martha Stewart's Baking Handbook. I don't know if you have that. It's got an orange spine. It's kind of like a go to, like, oh, I want to make banana bread. It's just so reliable. So that one is always in my kitchen. I also really like the Bake From Scratch series. Have you seen those? Big.Laura Klynstra:They're really huge. I think they're. They're not written all by the same person. I think there's an editor that collects recipes. It's based on the magazine, I believe. But the thing I love about those is there's so many recipes in those books. They're just loaded with recipes, and then you can just kind of page through and get all kinds of inspiration and ideas. So I love those.Laura Klynstra:I'm a big fan of Erin Jean McDowell, who is also a pie person. I like watching her on, like, her videos and stuff.Stephanie Hansen:Do you watch a lot of people, like, on YouTube?Laura Klynstra:Not a lot, no. I mean, mostly on Instagram. I'm. I'm watching, you know, the quicker reels that come through. And, yeah, one of the. One of the things that made me so inspired to want to do the fall thing is, is when you. When the fall baking stuff starts coming out on Instagram and all these beautiful baked goods and this. This wonderful mood of cozy comes through, it's like, people are.Laura Klynstra:Creators are just amazing at how they. They put this mood out there, and I just. I love it.Stephanie Hansen:Yeah, it's pretty. Pretty delightful. I was just gonna think of another question I had for you, but it totally just fell out of my brain right As I thought about it, do you, have you ever had the chance to meet like any other bakers in any of your cookbook travels?Laura Klynstra:Specifically bakers. It seems like most of the books I've worked on have been more chef related. Like cooks like Melissa Clark. I worked on some of her cookbooks. I did the photography for Bri McCoy. She. I don't know if you've seen her book. It's called the Cook's Book.Laura Klynstra:Yep, I did her photography for that book, so I've that kind of stuff, but I haven't done any specifically for bakers.Stephanie Hansen:So if in your, in your work life, do you like, like when someone gives you a recipe and you're like the person that photographs it and does the final like, is that an appealing piece of work for you?Laura Klynstra:Oh yeah. I love to do that too. Yeah. Yeah. Actually got a couple of them in the works right now that are coming down the pipeline.Stephanie Hansen:There's a lot of creators that do that and I didn't realize that, but that they, they maybe have a favorite recipe or they have recipes but they don't have the time or they don't want to be the one who puts it together for the book. So they hire all that out. Do you get any jobs like that that are one offs or do you mostly just do like a whole project?Laura Klynstra:Mostly a whole project.Stephanie Hansen:Yeah. It's, it's interesting. There's a lot of people out there that will cook your stuff if you find the right person. And I didn't realize that that was such a robust business, but apparently it is. Do you keep like a food blog yourself or is it mostly just the book?Laura Klynstra:Mostly I'm mostly in the book. But we have, I have. My friend who wrote Gathering Grace with me have a. We. We have an Instagram that's called Spice and Sugar. Oh, she's the spice and sugar table. Because spicy sugar was taken and she's the spice and I'm the sugar. Of course that's sweet.Stephanie Hansen:And you guys share it. So you just post when you're inspired?Laura Klynstra:Yeah, yeah. And we don't. We, we haven't posted.Stephanie Hansen:Yeah. Sometimes like what sounds good and feels good just falls away, right? It's no reason or rhyme. Just all of a sudden you're like not as interested in that anymore.Laura Klynstra:Well, I think we're, and we're so, both of us are so focused in the book world and our career. Careers are very busy. So it's like I feel, I feel like to really maintain one of those robust social media sites you have to be pretty much focused on it.Stephanie Hansen:Yeah. Some people post, like, on Facebook, like, 12 times a day. I don't know. They manage it all. But do you watch any baking shows? Like, are you a great British Bake off aficionado or.Laura Klynstra:I don't. I watch almost no tv.Stephanie Hansen:Okay, So I love that. And you have chickens too, right?Laura Klynstra:And I have chickens and duck.Stephanie Hansen:Okay. And do you eat the duck eggs and the chicken eggs?Laura Klynstra:Obviously, yeah. Usually the duck eggs I use in baking. I don't. You know, it has a slightly different flavor, and if you're not used to it, it's kind of like. It feels a little weird. But they're. They're actually have a higher fat content in a duck egg, and they're really great for baking, especially for cakes and.Stephanie Hansen:Oh, I love that. I don't think I ever thought about duck eggs in context of baking. That's so neat.Laura Klynstra:They're a little larger, so you might. Sometimes you have to be a little, like, careful because.Stephanie Hansen:Yeah.Laura Klynstra:You know, they might end up being too much egg in here, depending on how many eggs are in the. Like, if there's four eggs, you would probably only put three.Stephanie Hansen:Yeah, you can kind of see it, too, when you have the egg, like, the size. All right. The book is the Homemade pie Cookbook. It's 100 pie, tart, and galette recipes for every season. Like I said, it's beautiful. But even if you're, like, not thinking you're a pie person, I really think people would like this book because there's ice cream pies, there is icebox pies. Again, there's a lot of savory. There's tarts, there's little.Stephanie Hansen:There's some cookies in here, some sauces. There's just a lot of different things. When I started to go through the book, I was pleasantly surprised that there's a lot to offer here. There's whoopie pies. Your whoopie pie recipe looked great. Yeah. Everybody loves a good whoopee pie, don't they?Laura Klynstra:Yeah. I thought I might be stretching it a little bit with that one, but I'm like, it's called pie, so it's a pie.Stephanie Hansen:That's right. It's Laura Kleinstra, The Homemade Pie Cookbook. Thanks for being with me today, Laura.Laura Klynstra:Thank you so much for having me.Stephanie Hansen:Yeah, for sure. And when you get your. When you get your next book ready, give me a call anytime. I love talking to you.Laura Klynstra:Okay, great.Stephanie Hansen:Okay. All right. Bye. Bye.Laura Klynstra:Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

On the latest episode of “Dishing with Stephanie's Dish”, I sit down with accomplished book cover designer, art director, and now, celebrated cookbook author, @LauraKlyn The episode is a deliciously detailed look into Laura's new book, “100 Pie, Tart and Galette Recipes for Every Season” and a behind-the-scenes peek into her world of culinary creativity and design.From the moment I flipped through the pages, it was clear Laura's design expertise shines brightly. Laura's background as a cover designer and art director, paired with hands-on experience working on dozens of cookbooks, comes to life in her visually stunning collection. Each photo in the book tells a story——and is surrounded by thoughtful prop styling, from vintage pie servers to antique dishes discovered at local shops.A special treat is Laura's focus on savory pies—think samosa pie or the show-stopping asparagus tart—beautiful options for every season and palate. The attention to technique continues with creative garnishes, like sugared cranberries and candied herbs, adding sparkle to your holiday spreads and beyond.Laura's cookbook recommendations are rock solid—even non-pie bakers will find plenty to love between these pages.Ready to up your pie game? Listen to the full episode for stories, tips, and plenty of seasonal baking inspiration! Enjoy these two recipes from Laura, one savory and one sweet, to get a taste of her book!Lemon Meringue TartMakes 1 10-inch round tartI love this twist on lemon meringue pie in tart form. For me, the proportion of crust to lemon is perfect, and it's even better with Swiss meringue instead of French meringue, which is a traditional pairing with lemon. Swiss meringue is cooked on the stove and doesn't need to go in the oven. It is softer and creamier, adding a beautiful airy sweetness to counter the tart lemon curd. This bright tart comes out looking lovely and tastes even better.Press-In Shortbread Tart DoughMakes 1 10-inch tart crustI've tested a lot of tart crusts over the years, and many of them are so hard, it's difficult to break off a bite with a fork. This buttery and delicious shortbread crust is delicate enough to easily break apart but strong enough to hold the tart together. Using cake flour is key to getting a nice, cookie-like crumb. This dough is not tough enough to roll out. Press the dough directly into the pan for an easy to pull together, delicious tart base.Ingredients¾ cup (169 g) unsalted butter, softened½ teaspoon fine sea salt2 teaspoons vanilla extract⅔ cup (73 g) confectioners' sugar2 cups (230 g) cake flourInstructionsIn the bowl of a stand mixer fitted with the paddle attachment, mix butter, salt, vanilla extract, and confectioners' sugar on medium speed until light and fluffy, about 5 minutes. Add flour and mix just until combined. Press dough directly into a 10-inch tart pan, starting with the sides and finishing with the bottom. Bake the crust according to the tart recipe's instructions.Lemon CurdIngredients8 egg yolkszest of 2 lemons⅔ cup fresh lemon juice1 cup (200g) sugar10 tablespoons (141 g) salted butterSwiss Meringue5 egg whites1¼ cups (250 g) sugar½ teaspoon cream of tartar1 teaspoon vanilla bean pasteInstructionsTo make the crust: Preheat oven to 350ºF. Press tart dough into a 10-inch tart pan. Generously dock with a fork and bake for 25 to 30 minutes or until lightly browned. While still hot, use a tamper or back of a spoon to lightly press down the center of the crust, leaving a ¾-inch edge.To make the lemon curd: Whisk together egg yolks, lemon zest, lemon juice, and sugar in a saucepan. Cook over medium-high heat, stirring constantly, until mixture becomes thick and coats the back of the spoon, about 8 to 10 minutes. Use an instant read thermometer to check the temperature; it should reach 170ºF. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on low. Add butter 1 teaspoon at a time, mixing until fully combined before adding the next teaspoon of butter. Strain through a sieve into a medium bowl. Pour while still warm into the tart shell. Cover with plastic wrap and refrigerate for 2 to 3 hours.To make the Swiss meringue: Whisk together egg whites and sugar in the top pan of a double boiler until completely incorporated (see note below). Cook, whisking continuously, for about 5 to 6 minutes or until mixture reaches 170ºF. Pour into the bowl of a stand mixer fitted with the whisk attachment. Add cream of tartar. Beat on high for about 2 minutes. Add vanilla extract and continue to beat on high until stiff peaks form. Scoop or pipe onto lemon curd. Toast meringue with a kitchen torch or under the oven broiler. Keep a close watch on meringue while toasting to avoid burning. Remove sides of tart pan and serve.Episode Transcript Follows:Stephanie Hansen:Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space and a lot of cookbook authors. And this book came across my desk by Laura Klynstra And right away I was like, pie! Laura, your book, “100 Pie, Tart and Galette Recipes for Every Season” is extremely beautiful. And, and I, it kind of, when I read through the whole book and I read through your bio, I was like, oh, well, she's like in the design field because honestly, this is probably one of the most beautiful books on pie I've ever seen.Laura Klynstra:Oh, thank you. Thank you so much.Stephanie Hansen:It's so incredible, like just the way that the pies are decorated, the color choices that you used for the intros, everything is laid out so it feels easy, accessible. And even like the whole rolling out the pie dough section, there's tons of pictures, the decorating of the lattice work, It's a really well done book. Congratulations.Laura Klynstra:Oh, thank you so much.Stephanie Hansen:What's your background and how did you come to be the pie aficionado?Laura Klynstra:My background is actually cover design. I'm a book cover designer and art director. But I also, during all the time that I've been an art director, I've also worked on a lot of cookbooks. So I gotten to go on a lot of photo shoots, work with food stylists and photographers. And during that whole time I learned, I just kind of sat back and watched and learned all the bits and it took time. I'm a self taught photographer. It took me a long time to really figure out how to capture light correctly. And light is really the key to getting a good photo.Laura Klynstra:So yeah, it was a lot of trial and error, but eventually I figured out a system to get my camera mounted correctly. I shoot manually and get that light, but I also, I consider every photo similar to what the way I look at a cover design. It's not just here's your pie or whatever it is you're shooting. There's a lot of things going on around it. And so it's telling a story. The photograph is telling a story. It's giving you a sense of the time. Especially like the fall ones are a lot of fun to shoot.Laura Klynstra:So many great things to props that you can put in with the photos for the fall shots. And it's just, it's a lot of fun.Stephanie Hansen:Did you amass a large library of props and did you have things already or were you always on the lookout?Laura Klynstra:This is my third book, so I had a lot of props already. I have like all these Storage shelves downstairs have the weirdest things. You know, I go to antique stores and I'm always looking for old boxes and just everything. Pretty much everything that could possibly have anything to do with baking. If I go to an antique store, I'm always like, I need that. Especially pie servers. Old, old silverware.Stephanie Hansen:Yes.Laura Klynstra:I hate, I hate photographing with a shiny silver, you know, piece of silver or a new one that it never, you know, for one thing, you can end up reflecting your camera in that. So these old patina silverware and things like that are just fabulous to have. Like, you just gotta have a ton of those in your.Stephanie Hansen:In your Agreed, agree. Thus my sort of background of stuff from my cookbook styling myself in. Can we talk about pie crust? Do you have, like, what you would say is your definitive pie crust that you mostly use.Laura Klynstra:For sweet pies? There's a recipe in there called a maple pie crust, and that's actually my favorite crust to use. It's very similar to a regular crust, except for a lot of the liquid is made with a pure maple syrup. And when you roll that crust out, that syrup gives it like a pliability that just. It doesn't crack the way sometimes you can get with the regular all butter pie crust. And it's just so easy. And so it's just supple. It's, it's. It's my favorite one.Laura Klynstra:But again, I'd only use it for sweets. Even though you don't really taste the maple, it's like, you know how when you add maple to something, it doesn't have a strong flavor, as strong as what you would expect it to be, but it' if you're beginning. That would be my press recommendation for somebody who's just beginning because it does make a really easy to roll out.Stephanie Hansen:I love this because I use vodka in my pie crust to kind of do the same thing. It gives you that moisture when you're putting the assembly together and the roll, but then it bakes out in the final product, so you get kind of a crispier situation. Maple. I've never thought of that. I wonder, have you ever tried honey? Would it do the same thing?Laura Klynstra:I haven't tried it. I would expect it would. And it would just add a little bit of sweetness. The other thing is buttermilk. You can add a little buttermilk that I don't know if you've ever made pie dough, and then put it in your refrigerator and left it in there for two days and it started to turn kind of like a gray Color, Yes. When you add some acid from the buttermilk keeps it from doing that. I'm not sure. I can't.I don't know what the science is behind that, but a little. A little. I think the vodka might, too. I'm not sure. I.Stephanie Hansen:That's a great.Laura Klynstra:Yeah.Stephanie Hansen:I know what you're talking about, and I'm trying to think if I've noticed it with or without vodka. And I can't say. Truthfully, I have, but, like, a lot of times for Christmas or Thanksgiving or any of the. The special holidays, you're making your crust in advance because you've got so much to do, so. So that's a really great tip. I love it.Laura Klynstra:Yep. Yep. And you can also freeze pie dough. So you can make. If you're having Thanksgiving and you're. You're. You can do it a week ahead, just wrap each one individually and then put it inside a freezer as a black bag and then throw it in the freezer. And that way you're just.You've got something that's totally done, even a week in advance.Stephanie Hansen:One thing that I really liked about this book, too, was you took pie into not just sweet places, but also savory. So there's a lot of galette and, like, savory forward dishes, like a potato bacon, gruyere galette. You've got quiche. Do you eat a lot of savory pies? Because that's actually kind of one of my favorite ways to do it. This samosa pie looks amazing.Laura Klynstra:The samosa pie is so popular at my house. So popular. We love that one. So, yeah, we do eat that one quite a bit. The quiches, we do a lot. Some of the other ones, not as often, but, like, the. The asparagus one is kind of just more of something that I would bring to a party.Stephanie Hansen:Yeah. Spring or Easter.Yeah. You know, like, that first time when you. Asparagus is one of the first things that comes out. And in this. In the spring. And so you're just, like, dying to get something fresh. We talked. before I started the podcast that. She's in Michigan, I'm in Minnesota. And literally, like, when you see anything green at the store. And we always jump the gun. Right. Because.Get produce from the coast before we get our own, but there's nothing better than, like, your own homemade asparagus.Laura Klynstra:Yes. And the rhubarb is the other thing that comes up the soonest. And again, I love rhubarb. It's.Stephanie Hansen:So do I think that's My next book, actually.Laura Klynstra:The whole rhubarb book.Stephanie Hansen:Yes, because I just. I'm obsessed with it, and I have, like, 60 recipes, so I'm like, you know, I'm. I'm about way there.Laura Klynstra:What kinds of recipes are they? Like cakes and.Stephanie Hansen:Yeah. Yes. Like bars and cakes and pies and custards, but also chutneys and pork dishes and breads, cookies.Laura Klynstra:That's a fabulous idea. I'm on board with that one.Stephanie Hansen:I think I might have to, like, submit that as my next proposal. We'll see. Another thing that happened this year about pies, I guess it was maybe last year, but it created quite a kerfuffle, and you address it in this book, is the loss of the chocolate wafer cookie. The company that makes the chocolate wafer cookie, I believe it was Nabisco, stopped making that chocolate wafer cookie. And it was the base for a lot of people's, like, mud pies or chocolate pie crust or the press in crusts or the cookie crusts. And people were really freaked out, and people were, you know, we need a recipe to make this cookie. So in here, you have your own chocolate cookie recipe.Laura Klynstra:Yeah. Yep. It's got the black cocoa in it. Like, it's actually like an Oreo, but without the. And if you do end up using Oreos, do take out that middle part. I always scrape out the. If you don't, you're gonna end up with kind of like a too much butter and it's not gonna work. But, yeah, you can make your own so that you're not adding all these preservatives and yucky things into your pies, but sometimes people don't have time.I mean, I totally understand that you can't always.Stephanie Hansen:And I guess maybe depending on your audience too, like, if you're making something for a kid's birthday party, maybe that will be fine. Not that we feed our kids less delicious things than we feed ourselves, but come on, we kind of do times. I do love to. There's a lot of detail in this book about garnishes and sauces. And the white chocolate cranberry tart is just a beautiful photograph, but it also has these sugared cranberries. Tell me about those. And. And obviously, putting them on a tart is delightful, but what else could we do with those? Because those were just gorgeous.Laura Klynstra:I've used them on cakes. And just even, like, even if you're doing a spread, like a holiday spread, they look beautiful in a little bowl. And that same method, the method to make Those is you create a simple syrup and then you dunk the cranberries in the simple syrup and then you let it dry and they become really sticky. And then you roll them in sugar so they look really beautiful. But you can do that same process with mint leaves, rose petals, rosemary. And it's just a beautiful garnish, especially in the winter, because it has that sparkle to it. It just makes it look more special than if you were just going to, you know, lay a sprig of rosemary next to something.Stephanie Hansen:When you started making pies, do you remember how old you were? And what is it about pies that captured your imagination?Laura Klynstra:Well, I really like the handmade nature of it. The fact that, I mean, before I made pies, I was a cookie baker. Cookies were my. Because that's the easiest thing when you're a little. When you're a kid. And I baked since I was basically able to. My mom was a wedding cake baker, so we had all the supplies and all.Stephanie Hansen:Wow.Laura Klynstra:All the inspiration was there, but I didn't start making. And my mom, she always, she loved pie too, but she always used the pie crust from the box, which I kind of hate, but same, same. She just didn't like rolling out dough. So she just, she just used the, the rolled. The rolled up version. But you can buy better versions than the red box. There are.Stephanie Hansen:Joe's is surprisingly good.Laura Klynstra:I think that, yeah, Whole Foods has one too. That's butter instead of like the other weird oils that are in the. The other one. But I think maybe all of my love of like rolling out cookies and then you kind of turn that into rolling out dough. I learned it was a learning curve. I don't think that we just all naturally can know how to make a pie crust and how to roll it out. And you have to practice a little bit. But the lovely part of, of a pie versus a cake or a cookie is that there's just more of your hands involved.Laura Klynstra:And because I make so many things electronically and digitally, because I'm a book cover designer. So to have to be able to make something physically with your hands is both relaxing and satisfying. And I think it makes like a more special finished product. It makes a great gift or something to share with people, to bring to the office or a party or a potluck, and it just feels like it. A pie has a slightly more personal touch to it than maybe a cookie does or a bar. Even though I love cooking bars, don't get me wrong.Stephanie Hansen:Yes. Tell me about your other books.Laura Klynstra:So this is The Homemade Pie Cookbook is the first book I've written by myself. My book just before this one was called “Gather & Graze” and I wrote with my former colleague who is also an art director. She, she does the, she works at HarperCollins. Sure. Mumtaz Mustafa @spiceandsugartable and I have it right here. This is “Gather & Graze” Stephanie Hansen:That's beautiful.Laura Klynstra:So this is more of like a party table spread book. So Mumtaz is brilliant with savory food and I'm more, more of a baker. She's from Pakistan, so she's got this really broad sense of spice and she's just brilliant with the savory. So we split this book up by anything that was baked in the oven I've made and then pretty much anything that was cooked on stove she made. And it's divided by country. So it's a really fun international style party book.Stephanie Hansen:I love that. I'm glad you brought it to my attention. I'll for sure put that in the notes.Laura Klynstra:Yeah, it's a, it's a, it's quite fat. It's, it's a, it's, it's, there's over like 170 recipes in it. It's not a, not a lightweight book. And then the book before that I wrote with my mother. Oh, look at that cute “Christmas Baking”. And this one is it, it does well every, every holiday season. And it's kind of, it's been out for I think five years. And so it's kind of a perennial, hopefully at this point.Laura Klynstra:And it's just, you know, all my favorite. But Christmas baked goods. There's a, there's a breakfast chapter in there for Christmas morning.Stephanie Hansen:Holiday high points. What's next?Laura Klynstra:I got my way. And who knows if I will. I would like to do a fall baking book.Stephanie Hansen:What would that look like? I'm thinking apple. You have quite a, like pumpkin chapter in here.Laura Klynstra:Yeah. Yep. They would have all of those, those, those cozy. It would just be all the cozy, cozy recipes. And I just love the styling of fall too. Fall is one of my favorite seasons. So. Yeah, that would be, that would be super fun.Laura Klynstra:But I also have another idea for, called like, I want to call it Paradise Baking or Baking paradise, which would be all tropical recipes.Stephanie Hansen:That's a great idea. And that's not something we've seen before.Laura Klynstra:I don't, I haven't seen it. No. I have a second home in Guatemala so I could do a lot of the photography there, which would be fun. Yeah. The first few recipes in the Homemade Pie Cookbook were Shot in Guatemala. The line Mango and the hummingbird pie. So I got all of those props while I was down there.Stephanie Hansen:Yeah. In the. And beautiful colors. You also dedicate, like a whole spread to apples for pie. And we just talked about this on our TV show that I'm on. And Honeycrisp is obviously an apple I use a lot because it's Minnesota. Granny Smith is an apple that I think works really well for pies. Do you mix your types of apples? Apples when you're making apple pie?Laura Klynstra:Sometimes I do. The Pink lady is actually one of my favorite ones now that I've been, you know, baking so many apple pies. It's got, like, a tartness to it. But yeah, there you can mix them for sure. Just don't ever use them. Macintosh.Stephanie Hansen:Yeah. Or like the Red Delicious, which is now. Oh, yeah, that's the worst selling apple.Laura Klynstra:They aren't very delicious.Stephanie Hansen:They're not. And it's kind of funny that, like, that was like our lunchbox apple for basically our whole lives. Like, why did we have to eat such terrible apples? I'm so glad they've gotten better.Laura Klynstra:Yes. There's some. I mean, pretty much every variety is better.Stephanie Hansen:Yes, Pretty much. When you make a galette or a tart, let's just say savory, do you adjust that dough at all or do you use your same basic pie dough?Laura Klynstra:I use the same. Well, the. The tart is a totally different dough, but the galette is the same pie dough as the regular pies.Stephanie Hansen:And just.Laura Klynstra:You could use them. Yeah, you could use the maple pie. You could make the maple crust for a galette as well. If you. If it's a sweet, I wouldn't put it on a savory.Stephanie Hansen:When would you ever make, like. I love the idea of slab pies because I think they're kind of cool looking, but they seem like they're just not great. Like, I don't know who's gonna get the middle piece. And then it's just always, like, so messy and kind of falls apart. I love the idea of like, everyone getting a little bit of crust on the edge and then having their perfect little triangle. Do you serve slab pies a lot? And am I missing the boat here?Laura Klynstra:Oh, not a lot, but I would bring them to more of like a potluck or something. The same thing that I would bring bars to. Although you. You really can't pick it up and eat it.Stephanie Hansen:Yeah.Laura Klynstra:Because it's going to be kind of a more gooey center than A. Than a. And then a bar. But it's just. It's. You get a little bit more. It's going to go farther than a. Than a pie.Laura Klynstra:So if you just want to bring one thing and it needs to cover more people, I would bring a slab pie for that. Like a. Like a potluck summer potluck.Stephanie Hansen:People always ask me what my favorite recipe is in my book, and I always have the dumbest answers. So if I ask you what's your favorite recipe in your book, do you, like, have a answer that you're set on?Laura Klynstra:Well, the lemon meringue tart on the COVID is one of my favorite recipes in the book, and I've never been a big lemon meringue pie person, and I don't know why. It's. This is a. Has a Swiss meringue, and it's a little bit different than the lemon meringue pies that, you know, we all grew up eating. And I also feel like lemon meringue pie has too much lemon to, like, the crust is too little to the lemon. Like, the ratio.Stephanie Hansen:The big, like, meringue.Laura Klynstra:Yeah. Yeah. So this, I feel like, is the perfect ratio of meringue to lemon to crust. It's got a thick shortbread crust on it. So it's. It's actually kind of reminiscent of those lemon bars. And you're from the Midwest, so you probably had those lemon bars that everybody likes to crust. Yep.Laura Klynstra:It's. It's kind of like an elevated version of one of those lemon bars.Stephanie Hansen:Okay. I'm going to have to try it, because I always make something with lemon for Easter. It's sort of just something I do for the big Easter brunch. So maybe I'll use this as my recipe this year.Laura Klynstra:Yeah.Stephanie Hansen:How long does it take you to work on a book?Laura Klynstra:Well, I mean, it's hard to give a full, like, because there's a lot of time thinking about it and planning. Like, my first step to doing a book is to. Is writing the table of contents.Laura Klynstra:Is that what you do, too?Stephanie Hansen:Yes.Laura Klynstra:Yeah, I do it.Stephanie Hansen:So spreadsheet of all the recipes I think I want, then I sort of, like, try to organize them in some way, and then I start, like, thinking about the narrative and where I'm going to.Laura Klynstra:Right.Stephanie Hansen:I'm going to start.Laura Klynstra:Right. And so there's, like, this long, like, thinking period that you're not. It's just. I don't know. So it's. It's hard to put a time on how long it takes, but Once the. Once everything is set and I've gotten a few shots done and a few recipes tested, I can. I can do a book in a year and a half or a year if I'm really focused on it.Laura Klynstra:But I'm also doing all the photography and the design. So it's. It's a pretty intense process.Stephanie Hansen:Yeah. Because I just submit my photographs and my word docs and, you know, the designer makes it look pretty, and, gosh, you have to do the whole thing. That is harder.Laura Klynstra:And I don't have to, but, you know, you've done this much, and I am a designer. It's kind of hard to hand the design off somebody else when you're. That's like what I do. So.Stephanie Hansen:Yeah, of course, when you think about other books that. Cookbooks that you love, whether from a design feature or from just like that, you go back to them and use them a lot. Give me, like, a couple of your favorites.Laura Klynstra:The Martha Stewart's Baking Handbook. I don't know if you have that. It's got an orange spine. It's kind of like a go to, like, oh, I want to make banana bread. It's just so reliable. So that one is always in my kitchen. I also really like the Bake From Scratch series. Have you seen those? Big.Laura Klynstra:They're really huge. I think they're. They're not written all by the same person. I think there's an editor that collects recipes. It's based on the magazine, I believe. But the thing I love about those is there's so many recipes in those books. They're just loaded with recipes, and then you can just kind of page through and get all kinds of inspiration and ideas. So I love those.Laura Klynstra:I'm a big fan of Erin Jean McDowell, who is also a pie person. I like watching her on, like, her videos and stuff.Stephanie Hansen:Do you watch a lot of people, like, on YouTube?Laura Klynstra:Not a lot, no. I mean, mostly on Instagram. I'm. I'm watching, you know, the quicker reels that come through. And, yeah, one of the. One of the things that made me so inspired to want to do the fall thing is, is when you. When the fall baking stuff starts coming out on Instagram and all these beautiful baked goods and this. This wonderful mood of cozy comes through, it's like, people are.Laura Klynstra:Creators are just amazing at how they. They put this mood out there, and I just. I love it.Stephanie Hansen:Yeah, it's pretty. Pretty delightful. I was just gonna think of another question I had for you, but it totally just fell out of my brain right As I thought about it, do you, have you ever had the chance to meet like any other bakers in any of your cookbook travels?Laura Klynstra:Specifically bakers. It seems like most of the books I've worked on have been more chef related. Like cooks like Melissa Clark. I worked on some of her cookbooks. I did the photography for Bri McCoy. She. I don't know if you've seen her book. It's called the Cook's Book.Laura Klynstra:Yep, I did her photography for that book, so I've that kind of stuff, but I haven't done any specifically for bakers.Stephanie Hansen:So if in your, in your work life, do you like, like when someone gives you a recipe and you're like the person that photographs it and does the final like, is that an appealing piece of work for you?Laura Klynstra:Oh yeah. I love to do that too. Yeah. Yeah. Actually got a couple of them in the works right now that are coming down the pipeline.Stephanie Hansen:There's a lot of creators that do that and I didn't realize that, but that they, they maybe have a favorite recipe or they have recipes but they don't have the time or they don't want to be the one who puts it together for the book. So they hire all that out. Do you get any jobs like that that are one offs or do you mostly just do like a whole project?Laura Klynstra:Mostly a whole project.Stephanie Hansen:Yeah. It's, it's interesting. There's a lot of people out there that will cook your stuff if you find the right person. And I didn't realize that that was such a robust business, but apparently it is. Do you keep like a food blog yourself or is it mostly just the book?Laura Klynstra:Mostly I'm mostly in the book. But we have, I have. My friend who wrote Gathering Grace with me have a. We. We have an Instagram that's called Spice and Sugar. Oh, she's the spice and sugar table. Because spicy sugar was taken and she's the spice and I'm the sugar. Of course that's sweet.Stephanie Hansen:And you guys share it. So you just post when you're inspired?Laura Klynstra:Yeah, yeah. And we don't. We, we haven't posted.Stephanie Hansen:Yeah. Sometimes like what sounds good and feels good just falls away, right? It's no reason or rhyme. Just all of a sudden you're like not as interested in that anymore.Laura Klynstra:Well, I think we're, and we're so, both of us are so focused in the book world and our career. Careers are very busy. So it's like I feel, I feel like to really maintain one of those robust social media sites you have to be pretty much focused on it.Stephanie Hansen:Yeah. Some people post, like, on Facebook, like, 12 times a day. I don't know. They manage it all. But do you watch any baking shows? Like, are you a great British Bake off aficionado or.Laura Klynstra:I don't. I watch almost no tv.Stephanie Hansen:Okay, So I love that. And you have chickens too, right?Laura Klynstra:And I have chickens and duck.Stephanie Hansen:Okay. And do you eat the duck eggs and the chicken eggs?Laura Klynstra:Obviously, yeah. Usually the duck eggs I use in baking. I don't. You know, it has a slightly different flavor, and if you're not used to it, it's kind of like. It feels a little weird. But they're. They're actually have a higher fat content in a duck egg, and they're really great for baking, especially for cakes and.Stephanie Hansen:Oh, I love that. I don't think I ever thought about duck eggs in context of baking. That's so neat.Laura Klynstra:They're a little larger, so you might. Sometimes you have to be a little, like, careful because.Stephanie Hansen:Yeah.Laura Klynstra:You know, they might end up being too much egg in here, depending on how many eggs are in the. Like, if there's four eggs, you would probably only put three.Stephanie Hansen:Yeah, you can kind of see it, too, when you have the egg, like, the size. All right. The book is the Homemade pie Cookbook. It's 100 pie, tart, and galette recipes for every season. Like I said, it's beautiful. But even if you're, like, not thinking you're a pie person, I really think people would like this book because there's ice cream pies, there is icebox pies. Again, there's a lot of savory. There's tarts, there's little.Stephanie Hansen:There's some cookies in here, some sauces. There's just a lot of different things. When I started to go through the book, I was pleasantly surprised that there's a lot to offer here. There's whoopie pies. Your whoopie pie recipe looked great. Yeah. Everybody loves a good whoopee pie, don't they?Laura Klynstra:Yeah. I thought I might be stretching it a little bit with that one, but I'm like, it's called pie, so it's a pie.Stephanie Hansen:That's right. It's Laura Kleinstra, The Homemade Pie Cookbook. Thanks for being with me today, Laura.Laura Klynstra:Thank you so much for having me.Stephanie Hansen:Yeah, for sure. And when you get your. When you get your next book ready, give me a call anytime. I love talking to you.Laura Klynstra:Okay, great.Stephanie Hansen:Okay. All right. Bye. Bye.Laura Klynstra:Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Send us a textLet's start off with one of my favorite things…D&D Licensing.https://www.enworld.org/threads/d-ds-beer-collaboration-continues-with-special-edition-beer-dice-tower-combo.715575/We have talked about D&D's collaboration with Mythical Meats a jerky company, I can remember one of Nabisco's breakfast cereals having a D&D tie in. And, I think one of my friends had a D&D wood burning set. You know the thing that got hot and you could burn designs into wood. Yea D&D did that. And let's not forget they licensed D&D to a predatory online gambling site.This time we are talking beer. I like beer. New Holland Brewing has announced it's bringing back it's popular D20 Brew and this time it's going to come with a dice tower and special edition dice.Doc, what do you think about D20 Brew[Kick to Christina]Mike, New Holland is also bringing back their Mead Cask Bourbon. Is that more up your ally?[Kick to Mike]If you were in charge of D&D Licensing and you were looking for something weird to license, what would it be?[Kick to Mike][Kick to Christina]Gary Gygax, the creator of Dungeons and Dragons passed away in 2008. His widow Gail Gygax has been working to create a memorial for Gary in his hometown of Lake Geneva Wisconsin.https://www.enworld.org/threads/theyre-building-a-memorial-game-table-sculpture-in-honor-of-gary-gygax.715511/The memorial will be set in Library Park, and it will be a stone table with benches, and a statue of Gary Gygax himself seated at the table. The table will feature a bronze map of Gygax's first ever D&D dungeon level, scaled for use with miniatures.What a cool thing that you could sit down and play with Gary, long after he has passed.Doc, what are your thoughts on this one?[Kick to Christina]How about you Mike[Kick to Mike]This one made me think of all the new spaces going up that are roleplaying friendly. Coffee shops offer not only coffee, but roleplaying games for sale and tables where patrons can sit and play their favorite game. There are several here in Indiana and if you do a search, you will be blown away by how many exist across the US. Coffee shops aren't the only venue. Bars are getting into the scene with some even offering game masters, table rentals, and weekly events with prizes. I mean this is really cool. I always said I wanted to open a vinyl record store, but now maybe I could open a vinyl record store and gaming space. I could call it Critical Spin!Mike, what would your public games space look like?[Kick to Mike]What about you Doc?[Kick to Christina]And there you have it. All the news, you've already heard.

Insights on New York City travel by Credit Union Conversations host Mark Ritter and guest Azra Samiee reveal authentic experiences beyond typical tourist attractions. In this engaging episode, Mark shares his journey from small-town Pennsylvania to becoming a NYC enthusiast, while Azra, a 13-year Brooklyn resident, offers insider recommendations. Discover Brooklyn neighborhoods and restaurants guide favorites, including Red Hook's legendary burger at Red Hook Tavern and Steve's Key Lime Pie. Learn about convenient transportation options like the East River Ferry and City Bike NYC. From Comedy Shows to Chelsea Market, this conversation covers essential stops while avoiding overcrowded spots like Times Square.What You Will Learn in This Episode: ✅ Navigate New York City like a local using Subway Navigation tips and alternative transportation options, including the East River Ferry and City Bike NYC system for exploring multiple boroughs efficiently.✅ Discover authentic Brooklyn Attractions beyond the typical tourist path, including Dumbo Brooklyn, Red Hook Brooklyn, and Prospect Park, with insider dining recommendations from Thai Restaurants to legendary Pizza places in NYC.✅ Plan the perfect Manhattan experience with expert guidance on NYC Steakhouses, Comedy Shows in New York, and cultural destinations like the Museum of Natural History and Chelsea Market while strategically avoiding overcrowded areas.✅ Create memorable experiences combining food, entertainment, and sightseeing, from Broadway shows to waterfront sunsets, using local knowledge to maximize your visit to America's most dynamic city.Subscribe to Credit Union Conversations for the latest credit union trends and insights on loan volume and business lending! Connect with MBFS to boost your credit union's growth today.TIMESTAMPS: 00:00 Mark's personal journey discovering New York City as a first-time visitor at age 3502:21 Discussion of subway navigation techniques and Mark's typical tourist routine visiting Manhattan destinations like Penn Station and Soho shopping areas, plus his love for NYC steakhouses04:53 Azra recommends exploring Brooklyn attractions as the best way to experience authentic NYC, introducing transportation alternatives like City Bike NYC and the East River Ferry for accessing different boroughs07:33 Detailed Brooklyn neighborhoods and restaurants guide covering Dumbo, Brooklyn and Red Hook, Brooklyn, featuring Steve's Key Lime Pie shop, Red Hook Tavern's famous burger, and Littlefield Comedy Shows11:20 Discussion of NYC entertainment venues, including the Comedy Cellar and the Stand for Comedy Shows New York, plus Broadway Shows recommendations and appreciation for Chelsea Market located in the historic Nabisco factory building12:12 Final restaurant recommendations covering favorite Pizza Places NYC, Thai restaurants like Nourish Thai in Brooklyn, and Azra's role as tourism ambassador, concluding this New York City travel guide episode with holiday visit planningKEY TAKEAWAYS: ✅ Brooklyn offers more authentic New York City experiences than typical Manhattan tourist spots, with neighborhoods like Dumbo, Brooklyn and Red Hook providing waterfront views, exceptional dining, and local charm away from crowded areas like Times Square.✅ Transportation variety enhances your NYC visit. While Subway Navigation using Google Maps works for beginners, the East River Ferry offers scenic routes between boroughs. City Bike NYC provides an adventurous way to explore, though bike riding in the city requires confidence and aggressive navigation.✅ Comedy shows in New York venues like the Comedy Cellar, the Stand, and Littlefield in South Brooklyn provide excellent...

In a moment when the news out of Washington can seem untenably rough, when the gerontocracy that got us here won't give up their hold on power, when billionaires own every single media channel, when everything from housing to childcare to elderly care and healthcare have been made unaffordable, if accessible at all, and the question, what can I do? Can feel more fruitless than ever, I come bearing good news. Look to the young people. Look to our school boards, our cities, and in many cases to our states, our country remains a promise unfulfilled on purpose.You need more examples of fight and progress you can actually see and touch and feel and beginning today in partnership with our best friends at Run For Something we are doing just that.Each episode of this new series will feature two guests, both sourced from the Run for Something pipeline and graduating classes, the next generation of American leaders. First, I'll introduce one young elected official at the state or local level who's made real measurable progress on an issue facing more Americans than ever before.And then in the same conversation I'll introduce a bright-eyed candidate currently running for something like a state legislature, mayor, city council, or school board, who's similarly hellbent on attacking this same issue in their hometown or state. And for all you know, it could be yours. We'll find out together what they're working on and why.So first up today, our topic: more and more affordable homes for more of our neighbors. It's a big one. It's a complicated one. There are a million ways for us to chip away at being short 4 million affordable homes and good news, again, even if it doesn't seem that way, there are a million incredible humans already doing the work in towns and states across the country. And I'm going to introduce you to two of them today.The first is our incumbent. Willie Burnley Jr. is a Run For Something alum who currently sits on the Somerville, Massachusetts City Council and because he is an overachiever, he is actually also running for Mayor of Somerville. Willie has firsthand experience with displacement, and he's a fierce advocate for tenant rights and affordable housing initiatives, and he has made some real progress in Somerville.Next I'll talk to our candidate. Kelsea Bond is a renter, community organizer, and union member running for Atlanta City Council. They've organized for everyone from Nabisco workers to Delta ramp workers, and they're running on a platform to expand inclusionary zoning, abolish parking minimums, and among other stuff, to create an Office of the Tenant Advocate.Two amazing humans fighting more and more affordable homes for more of their neighbors, for our neighbors. Let's find out what it means for their hometowns and for yours.-----------Have feedback or questions? Tweet us, or send a message to questions@importantnotimportant.comNew here? Get started with our fan favorite episodes at podcast.importantnotimportant.com.Take Action at www.whatcanido.earth-----------INI Book Club:Winners Take All by Anand Giridharadas

"If you grow plants you are inherently an optimist".I love this thought from Richard Hayden, shared as we wandered along the New York High Line, this summer. Richard is the Senior Director of Horticulture on the High Line. We talk about the magic of this garden in the sky, it's history - the trains that were once delivering the ingredients for oreo cookies to Nabisco and the plants - of course the plants.Richard explains Pete Oudolf's vision for the High Line and his regular visits to edit and add new plants. Don't tell anyone but Richard reveals a few weeding secrets too!If you like the idea of green spaces in urban places then this is for you. And next month we'll catch up on the Castlefield Viaduct in Manchester and plans for a High Line in London, which we first visited last year.And if you want to some photographs then do take a look on the Our Plant Stories website.Every month I will make a plant story but stories often lead to more stories and I end up publishing Offshoot episodes. So if you 'Follow' the podcast on your podcast app you will never miss an episode.It also makes a real difference if you can spare the time to rate and/or review an episode after you have listened. Spotify and Apple look at these ratings and it helps to get the podcast promoted to other plant lovers. Independent podcasts like Our Plant Stories depend on their listeners for help with the costs of making the podcast such as the hosting platform and the editing programme.Using the Buy Me A Coffee platform you can make a one off online donation of £5 and that money will go towards making more episodes. Everyone who buys a 'virtual coffee' will get a shout out on the podcast. The support of listeners means a lot to me. Buy Me A Coffee Our Plant Stories is presented and produced by Sally FlatmanThe music is Fade to Black by Howard LevyMentioned in this episode:Buy Me A CoffeeThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

The Truth About Being a Cop: Lessons From a Reserve Deputy in Colorado. A Special Episode of the Law Enforcement Talk Radio Show and Podcast. Hollywood and the media often paint a glamorous, high-speed picture of police work. But as Len Herstein, a Reserve Deputy in Colorado, reveals, the truth is far more complex, and far more human. The Law Enforcement Talk Radio Show and Podcast promoted across their Facebook , Instagram , LinkedIn , Medium and other social media platforms. “It's far more boring, far more dangerous, and far more impactful on your mental and physical health than most people realize,” Len says during a special episode of the Law Enforcement Talk Radio Show and Podcast, now available on their website, also on Apple Podcasts, Spotify, Youtube and many other podcast platforms. This is The Truth About Being a Cop, a story about service, sacrifice, and the lessons policing can teach us all about vigilance, leadership, and life. Look for supporting articles about this and much more from Law Enforcement Talk Radio Show and Podcast in platforms like Medium , Blogspot and Linkedin . A Late Calling to Serve At age 45, Len Herstein traded business meetings for patrol briefings. After decades in marketing and entrepreneurship, he joined the Douglas County Sheriff's Office as a Reserve Deputy Sheriff, a volunteer position that requires up to 850 hours of service per year. The Truth About Being a Cop: Lessons From a Reserve Deputy in Colorado. A Special Episode of the Law Enforcement Talk Radio Show and Podcast “I do police work for free,” Len explains. “People think I'm crazy when they hear that, but for me, it's about giving back. It's about being part of the solution.” Available for free on their website and streaming on Apple Podcasts, Spotify, and other podcast platforms. Douglas County, Colorado is located between Denver and Colorado Springs, it is one of the fastest-growing areas in the state. For Len, it's also a classroom for learning lessons that reach far beyond the badge. “Complacency Kills” — The Lesson That Changed Everything Early in his training, Len learned one of the most important principles in law enforcement: “Complacency kills.” The Law Enforcement Talk Radio Show and Podcast episode is available for free on their website , Apple Podcasts , Spotify and most major podcast platforms. “When you stop paying attention, when you assume things are safe, that's when the danger strikes,” he says. “That lesson hit me hard, and it applies to every part of life and business.” This revelation became the inspiration behind his book, Be Vigilant! Strategies to Stop Complacency, Improve Performance, and Safeguard Success, where Len connects lessons from policing to the world of leadership and marketing. The Truth About Being a Cop: Lessons From a Reserve Deputy in Colorado. A Special Episode of the Law Enforcement Talk Radio Show and Podcast Lessons for Business, Marketing, and Leadership Before becoming a Deputy, Len spent more than 30 years in the corporate world, building brands for Coca-Cola, Campbell Soup Company, and Nabisco. He later founded ManageCamp Inc., where he produced 19 annual Brand ManageCamp marketing conferences, attracting leaders from companies like Facebook, Apple, and Google. The full podcast episode is streaming now on Apple Podcasts, Spotify, and across Facebook, Instagram, and LinkedIn. But his time in law enforcement taught him something no boardroom ever could. “Policing forces you to be aware, to anticipate threats before they appear,” Len says. “That's exactly what businesses need to survive in today's world. Complacency can be fatal, whether you're on the street or in the C-suite.” His blend of law enforcement experience and marketing expertise has made him a sought-after speaker and thought leader, teaching organizations how to build vigilance into their culture and operations. Why Complacency Is the Real Enemy “Success can be deadly,” Len explains. “When things are going well, you stop looking for threats. You stop improving.” The Truth About Being a Cop: Lessons From a Reserve Deputy in Colorado. A Special Episode of the Law Enforcement Talk Radio Show and Podcast.  He warns that complacency doesn't just affect performance, it affects people. It can lower morale, waste money, and create the kind of blind spots that competitors exploit. “The same mindset that keeps a cop alive can keep a company thriving,” Len adds. “Vigilance isn't paranoia, it's preparation.” These lessons resonate across industries, especially in a digital landscape where Facebook, Instagram, and social media marketing can shift overnight. “Online, one wrong move can damage your brand,” he says. “Vigilance protects both reputations and relationships.” The Human Side of the Badge Herstein's experience as a Reserve Deputy in Colorado also sheds light on the emotional and psychological toll of the job. “You see the best and worst of humanity, sometimes in the same shift,” he shares. “It's not just about enforcing laws; it's about understanding people, de-escalating conflict, and protecting those who can't protect themselves.” He believes those same principles, humility, empathy, and awareness, are vital for leaders in every field. “If you lead a team, you're responsible for their safety and success,” he says. “That's what policing teaches you every single day.” The Truth About Being a Cop: Lessons From a Reserve Deputy in Colorado. A Special Episode of the Law Enforcement Talk Radio Show and Podcast Bringing the Lessons Home with his book, Be Vigilant!: Strategies to Stop Complacency, Improve Performance, and Safeguard Success. Your Business and Relationships Depend on It. And through his website. You can help contribute money to make the Gunrunner Movie . The film that Hollywood won't touch. It is about a now Retired Police Officer that was shot 6 times while investigating Gunrunning. He died 3 times during Medical treatment and was resuscitated. You can join the fight by giving a monetary “gift” to help ensure the making of his film at agunrunnerfilm.com . Background song Hurricane is used with permission from the band Dark Horse Flyer. You can contact John J. “Jay” Wiley by email at Jay@letradio.com , or learn more about him on their website . The Law Enforcement Talk Radio Show and Podcast promoted across their Facebook , Instagram , LinkedIn , Medium and other social media platforms. Get the latest news articles, without all the bias and spin, from the Law Enforcement Talk Radio Show and Podcast on Medium , which is free. Find a wide variety of great podcasts online at The Podcast Zone Facebook Page , look for the one with the bright green logo. Be sure to check out our website . Be sure to follow us on X , Instagram , Facebook, Pinterest, Linkedin and other social media platforms for the latest episodes and news. The Truth About Being a Cop: Lessons From a Reserve Deputy in Colorado. A Special Episode of the Law Enforcement Talk Radio Show and Podcast. Attributions LenHerstein.com Amazon.com Wikipedia Douglass County Sheriff Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In 2022, the AFL-CIO Executive Board established a commission on strengthening state federations and area and central labor councils, with the purpose of recommending ways to modernize and revitalize these organizations. Given the tremendous collaboration with the area Councils and State Feds during the BCTGM's high profile strikes in 2021 and 2022—namely at FritoLay, Nabisco and Kellogg's—AFL-CIO President Liz Shuler asked President Shelton to be a commissioner in this endeavor. Shelton was among a select group of AFL-CIO Executive Council members to conduct site visits throughout the U.S. to facilitate discussions with Union members. He also incorporated messaging to BCTGM members at regional meetings, telling them, “the good and admirable work done by state federations and CLCs benefits EVERY BCTGM Local Union—whether the Local is a dues-paying affiliate or not.” Shelton reminded BCTGM Local Union leaders that if we are not contributing, we are “free loaders” and no different than those workers in right-to-work states who won't join the Union but claim all the benefits. A handful of years later, the BCTGM Voices Project rounded up several Local Union leaders to offer more on what that contribution looks like. Guests: Taylor Almond – Financial Secretary/Principal Officer, BCTGM Local 114 (Portland, Ore.); sits on the Executive Board for the Northwest Oregon Labor Council as well as the state level Oregon AFL-CIO, Kevin Bradshaw – Member, BCTGM Local 252G (Memphis, Tenn.); President of the Memphis and West Tennessee Central Labor Council and Vice President for the state level Tennessee AFL-CIO. Wally Borgan – President, BCTGM Local 22 (Minneapolis, Minn.) talks about being affiliated with the St. Paul Regional Labor Federation, the Minneapolis Regional Labor Federation and the state level Minnesota AFL-CIO. Jake Watkins – Financial Secretary, BCTGM Local 372A (Indianapolis, Ind.); Recording Secretary for both the Central Indiana AFL-CIO and the Hoosier Heartland Labor Federation. Mark Lee – Financial Secretary/Principal Officer, BCTGM Local 57 (Columbus, Ohio); Vice President of the Central Ohio Labor Council, AFL-CIO, also affiliates with the Cincinnati AFL-CIO Labor Council and the state level Ohio AFL-CIO.

1118. This week, we look at the origins of idioms related to the word "dime," like "turn on a dime" and "get off the dime." We also look at a special kind of acronym that uses syllables, and how words like "Nabisco," "SoHo," and "HoCo" were formed.The "dime" segment was written by Karen Lunde, a career writer and editor. These days, she designs websites for solo business owners who care about both words and visuals. Find her at chanterellemarketingstudio.com.The "Hoco" segment was written by Neal Whitman, an independent writer and consultant specializing in language and grammar and a member of the Reynoldsburg, Ohio, school board. You can search for him by name on Facebook, or find him on his blog at literalminded.wordpress.com.

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Dr. Shica. Founder of Dr. Shica’s Bakery, and the conversation centers around her inspiring journey from educator to successful entrepreneur in the plant-based dessert industry. Key Highlights from the Transcript: Origin Story: Dr. Shica began baking seriously after losing her job during the COVID-19 pandemic. Encouraged by a marketing director, she launched her bakery business. Why Vegan?: She chose to make vegan cookies to cater to people with dietary restrictions (e.g., lactose intolerance, dairy allergies) and to offer a healthier, inclusive dessert option. Celebrity Support: Her cookies gained popularity in L.A., attracting celebrity clients like Doug Allen (creator of Entourage) and Teri Weinberg (producer of The Office), and even making a birthday cake for Jessica Simpson. Product Line: Includes chocolate chip, oatmeal raisin, lemon, confetti sugar cookies, and cookie dough mixes. She emphasizes premium ingredients and a unique signature flavor. Expansion: Her products are launching in over 4,100 stores including HomeGoods, TJ Maxx, and Marshalls across the U.S. and Canada. International Recognition: Selected to speak at the largest snacks and sweets show in Dubai and participate in Canada’s minority supplier program. Vision: Aspires to be the “Betty Crocker or Nabisco of plant-based cookies,” with a legacy brand featuring her face as the logo. Advice: Her secret to success is staying “prayed up” and working hard, especially as a minority female entrepreneur. #SHMS #STRAW #BESTSupport the show: https://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Dr. Shica. Founder of Dr. Shica’s Bakery, and the conversation centers around her inspiring journey from educator to successful entrepreneur in the plant-based dessert industry. Key Highlights from the Transcript: Origin Story: Dr. Shica began baking seriously after losing her job during the COVID-19 pandemic. Encouraged by a marketing director, she launched her bakery business. Why Vegan?: She chose to make vegan cookies to cater to people with dietary restrictions (e.g., lactose intolerance, dairy allergies) and to offer a healthier, inclusive dessert option. Celebrity Support: Her cookies gained popularity in L.A., attracting celebrity clients like Doug Allen (creator of Entourage) and Teri Weinberg (producer of The Office), and even making a birthday cake for Jessica Simpson. Product Line: Includes chocolate chip, oatmeal raisin, lemon, confetti sugar cookies, and cookie dough mixes. She emphasizes premium ingredients and a unique signature flavor. Expansion: Her products are launching in over 4,100 stores including HomeGoods, TJ Maxx, and Marshalls across the U.S. and Canada. International Recognition: Selected to speak at the largest snacks and sweets show in Dubai and participate in Canada’s minority supplier program. Vision: Aspires to be the “Betty Crocker or Nabisco of plant-based cookies,” with a legacy brand featuring her face as the logo. Advice: Her secret to success is staying “prayed up” and working hard, especially as a minority female entrepreneur. #SHMS #STRAW #BESTSee omnystudio.com/listener for privacy information.

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Dr. Shica. Founder of Dr. Shica’s Bakery, and the conversation centers around her inspiring journey from educator to successful entrepreneur in the plant-based dessert industry. Key Highlights from the Transcript: Origin Story: Dr. Shica began baking seriously after losing her job during the COVID-19 pandemic. Encouraged by a marketing director, she launched her bakery business. Why Vegan?: She chose to make vegan cookies to cater to people with dietary restrictions (e.g., lactose intolerance, dairy allergies) and to offer a healthier, inclusive dessert option. Celebrity Support: Her cookies gained popularity in L.A., attracting celebrity clients like Doug Allen (creator of Entourage) and Teri Weinberg (producer of The Office), and even making a birthday cake for Jessica Simpson. Product Line: Includes chocolate chip, oatmeal raisin, lemon, confetti sugar cookies, and cookie dough mixes. She emphasizes premium ingredients and a unique signature flavor. Expansion: Her products are launching in over 4,100 stores including HomeGoods, TJ Maxx, and Marshalls across the U.S. and Canada. International Recognition: Selected to speak at the largest snacks and sweets show in Dubai and participate in Canada’s minority supplier program. Vision: Aspires to be the “Betty Crocker or Nabisco of plant-based cookies,” with a legacy brand featuring her face as the logo. Advice: Her secret to success is staying “prayed up” and working hard, especially as a minority female entrepreneur. #SHMS #STRAW #BESTSteve Harvey Morning Show Online: http://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

News; birthdays/events; when you fly...do you try to avoid layovers?; word of the day. News; would you want a 'bee'...are you going to watch what you say/your behavior because other people will have one?; if you could summarize your childhood summer in a flavor or a food or a smell...what would it be?; game: outburst. News; home trends that are on their way out; Battle of the Sexes 1; Battle of the Sexes 2. News; feel good story; buzzfeed list of "old people habits"; goodbye/fun facts....Shredded Wheat Day...it's one of the oldest cereals in the world. The idea started in the early 1890s when Henry D. Perky, a lawyer, was looking for a food that helped with digestion/stomach issues he was having. On the advice of his doctor, Perky began to eat whole boiled wheat and vegetable, which he did until he observed another patient with the same health issues blending whole wheat with milk and that inspired Perky to take his boiled wheat product to his machinist friend, William H. Ford, who helped to build a machine that shredded boiled wheat and weaved it into pillow-shaped biscuits. By 1901, he opened a large factory in Niagara Falls and over the years companies like Nabisco, Kraft, and Post took over the brand...and today there are different varieties of shredded wheat that include blueberry, raspberry, cherry and cranberry flavors....although nothing beats the frosted variety!

In Part 2 of our captivating four-part conversation with LPGA star and major champion Donna Andrews, we dive into the early years of her professional journey and the pivotal moments that defined her rise on tour. From navigating the road in a trusty conversion van with an atlas at her side to staying with host families across the country, Donna shares a vivid portrait of what life was like as a young pro in the pre-GPS era.We explore the grind of rookie life, the lessons learned from traveling, qualifying, and adjusting to life on the LPGA Tour—and then we follow Donna as she breaks through for her first win at the 1993 Ping Cellular One Championship in Portland. She walks us shot-by-shot through that memorable week at Columbia Edgewater and relives the nerves, the fighter jets overhead, and the broken window that helped ease her tension en route to victory.Her momentum builds as she quickly validates her breakthrough with a second win in Tucson just months later, then rides that confidence into her career-defining triumph at the 1994 Nabisco Dinah Shore. Donna candidly recounts the drama of that Sunday showdown with Dame Laura Davies, the wrong club that nearly derailed her, and the clutch putt that sealed her first major title. And yes—she tells the story behind restarting the now-iconic tradition of jumping into Poppie's Pond.With warmth, humor, and deep insight, Donna reveals how her belief in herself evolved, how friendships and rivalries shaped her, and how the unique spirit of women's golf in the 1990s continues to resonate today.This episode is a must-listen for fans of the LPGA, major championship lore, and the timeless stories that define the game.Give Bruce & Mike some feedback via Text.Support the showFollow our show and/or leave a review/rating on: Our Website https://www.forethegoodofthegame.com/reviews/new/ Apple Podcasts https://podcasts.apple.com/us/podcast/fore-the-good-of-the-game/id1562581853 Spotify Podcasts https://open.spotify.com/show/0XSuVGjwQg6bm78COkIhZO?si=b4c9d47ea8b24b2d About "FORE the Good of the Game” is a golf podcast featuring interviews with World Golf Hall of Fame members, winners of major championships and other people of influence in and around the game of golf. Highlighting the positive aspects of the game, we aim to create and provide an engaging and timeless repository of content that listeners can enjoy now and forever. Co-hosted by PGA Tour star Bruce Devlin, our podcast focuses on telling their life stories, in their voices. Join Bruce and Mike Gonzalez “FORE the Good of the Game.” Thanks so much for listening!

In the early 1960s, R.J. Reynolds, one of the largest and most profitable tobacco companies in the U.S. at the time, wanted to diversify its business. Its marketing strategies had been highly successful in selling its top brands, like Camel, Winston and Salem cigarettes, and executives thought, Why not apply the same strategies to, say, the food industry?So in 1963, R.J. Reynolds acquired Hawaiian Punch. It marked the beginning of the tobacco industry's entry into the food sector. In the following decades, R.J. Reynolds and Philip Morris expanded aggressively into the food industry, acquiring major brands, like Del Monte, Nabisco, General Foods, Kraft and 7UP, where they produced hyperpalatable, chemically-engineered foods now known as ultra-processed foods, or UPFs. These products were marketed especially to children and other vulnerable groups. In Berkeley Talks episode 229, Laura Schmidt, a professor of health policy in the School of Medicine at UC San Francisco, discusses how ultra-processed foods — like cookies, sodas, instant noodles, fish sticks and cereals — are a direct legacy of the tobacco industry, and are responsible for a dramatic rise in obesity, diabetes and other chronic diseases across the country. “About 60% of the calories in Americans' diets are from ultra-processed foods,” says Schmidt, who spoke at a UC Berkeley event in May. “In the mid-'80s, when we see ultra-processed foods starting to scale up in the American food supply, we also see obesity starting to really rise. That is the moment when some of the largest food companies are owned by tobacco companies.”This talk took place on May 5, 2025, and was co-sponsored by the Berkeley Food Institute (BFI) and Berkeley Public Health. It was moderated by Isabel Madzorera, an assistant professor in food, nutrition and population health at Berkeley Public Health and co-faculty director at the Berkeley Food Institute.Watch a video of the event on the Berkeley Food Institute's YouTube page.Listen to the episode and read the transcript on UC Berkeley News (news.berkeley.edu/podcasts).Music by HoliznaCC0.Photo by Cory Doctorow via Wikimedia Commons. Hosted on Acast. See acast.com/privacy for more information.

David Hejl from Domaine Della is our guest on California Wine Country with Steve Jaxon and Dan Berger. Blair Hardman is also in the studio today. The Domaine Della winery is named after David's mother, Della. David used to be the CEO and general manager for Kosta Browne. He worked for Kosta Browne winery after they were sold to new owners. He was entrusted with managing the staff through a transition to go from 10,000 cases per year to 30,000. Before that, David started in the 1980s living in Paris, France, working for Nabisco. He had great French wine at dinner every night. That was the exposure to wine that started his lifelong interest. California Wine Country is brought to you by Rodney Strong Vineyards and Davis Bynum Wines. They are tasting a Chardonnay that Dan Berger calls, “Chardonnay to make you wake up,” and, “incredible.” David gives credit to the vineyard, one of Sonoma County's finest. It's all about picking to get the perfect acidity. He also prefers not to use too much oak. That is how he gets the fruit to take the lead. Dan calls this wine perfectly balanced. It has the rich fruit that you want, but the acidity to make it pair well with food. It is a remarkable balance between big and delicate. And of course, it should get better in about three years. David says, "We'll be in harvest before you know it!" Then they open a Pinot Noir. He uses fruit from some of the same vineyards that supplied Kosta Browne. The owners and growers are longtime friends. They are 85% direct to consumer. The rest sells through charity events around the country. Dan says the Pinot Noir is excellent, and has all the best characteristics of Russian River Pinot Noir. Elegant, raspberry aromas, a little bit of cherry, and a spice component. David explains that there are 6 different clones, in two different vineyards.

Happy National Hydration Day. Erin gets sent a Prime Hydration package. Erin takes her kids to a nostalgic trip to a local fair with rickety, dented rides.Q&A tackles DNF'ing a marathon (wear it proudly), Reebok's discontinued 9-inch Lux shorts (no pockets for women!), and running breaks, weighted vest walks are Erin's fix.  Erin announces her “Seeing How Strong I Can Get By Doing The Least” series, a 30 day minimal effort plan. Erin reveals she's writing a book with local co writer Amy (Shoutout Amy), due spring 2027.  Her kids play a “wombat game,” mimicking wombats' butt smashing prey killing tactic on bouncy balls. Erin binges HBO's American Paul, a reality show about Logan and Jake Paul's family, hooked by their relatable marriage and kids phase despite their unhinged dad.Sports talk heats up: Ashton Hall, the viral Saratoga Springs water guy, loses four races to streamer IShowSpeed, who raced Noah Lyles and wants Usain Bolt to coach him for the Olympics. Clara Adams, a 400m state champ, gets disqualified for spraying a fire extinguisher on her shoes post race (a nod to Maurice Greene), sparking outrage over track's prudish rules. Coco Gauff's French Open win comes with a tiny “teacup” trophy, not the massive one shown on TV, baffling Erin and Mike. Chess boxing, a 2003 Berlin born sport alternating chess rounds and boxing knockouts, gains a cult following via TikTok. Grand Slam Track's LA event cancellation shocks the duo, who loved the electric Philly event; Michael Johnson cites financial strategy for 2026, but rumors swirl about investor issues.In the “In This Economy” segment, Erin rages at Klarna's name and predatory buy-now-pay-later model, with users defaulting on debts. The US penny faces extinction by 2026, costing more to produce than its worth. Aldi faces a lawsuit from Mondelēz (Nabisco) for copying Wheat Thins, Oreo, Chips Ahoy, and Nutter Butter packaging. A heartwarming No Bad moment features an Amazon driver invited to a Memorial Day cookout by a hospitable family, loading his plate with chicken and corn amid mamba sauce chats, 19.4M views prove its viral charm.

We woke up to a massive explosion that happened overnight at a SpaceX launch. Some unwitting guy's ex-fiancee managed to marry him behind his back, some women were injured by a giant taco that landed on them, and Rick wants to send kids to Camp Labor! We celebrated National Eat An Oreo Day (shameless, Nabisco) and we hit the phones to find out what, besides work, would you like to NEVER do again?! See omnystudio.com/listener for privacy information.

Across the USA and globally, many once supportive brands are staying quiet or staying away from supporting PRIDE this year. If June was or is your brand's sole marketing strategy to connect with the LGBTQ consumer, then you need help. Caught My Eye looks at a recycling solution involving plastic Coke bottles in India. Also, Mondelez filed a lawsuit against ALDI for packaging design that is too close to Nabisco products such as Oreos and Wheat Thins. Our Business Birthday celebrates Henry Phillips, of the namesake Phillips Head Screw and Screwdriver. We're all business. Except when we're not. Apple Podcasts: apple.co/1WwDBrC Spotify: spoti.fi/2pC19B1 iHeart Radio: bit.ly/4aza5LW YouTube Music: bit.ly/43T8Y81 Pandora: pdora.co/2pEfctj YouTube: bit.ly/1spAF5a Also follow Tim and John on: Facebook: www.facebook.com/focusgroupradio

Much like the popularity of methylene blue, the building popularity of nicotine pouches has produced a sort of health sub-culture within the larger context of a generally unhealthy population. Whereas methylene blue is relatively new to the public, nicotine has been around, and much more popular, for a lot longer. Sure, methylene blue has certain medical benefits, namely as a supplement for those with methemoglobinemia, though too much of the substance can cause the same condition. Though it goes with anything - quantity, quality, long term use, additional additives, and health context matter. The same goes for nicotine pouches. Nicotine, especially the non-smoked kind, can benefit cognition, memory, and concentration to a small degree, though delivery mechanisms and quality matter greatly.  Could it be that these recent health potions are nothing more than a commodifying and monetizing not only of health but of the healthcare revolution?The bottom line is this: Big Tobacco lied, obfuscated and killed for decades. By the 1980s and 1990s, studies, high profile cases, and lawsuits put some final nails in their coffin. It was around this time that these companies began to diversify heavily. Phillip Morris purchased General Foods, Kraft, and Miller Brewing in the 80s, and a little later Nabisco in 2000. R.J. Reynolds had purchased the same company in the 80s. They also had control of Pacific Hawaiian products since the 60s. These acquisitions allowed tobacco companies to apply cigarette marketing tactics, like targeting children and minorities, and to develop "hyper-palatable" foods high in fat, sugar, and sodium, influencing the U.S. food system for decades.Vaping was then introduced in the early 2000s and within a few years Big Tobacco was diversifying again. In 2014 MarkTen e-cigarettes were introduced by Altria (Phillip Morris) and Vuse was introduced by R.J. Reynolds (BAT). Soon after Altria introduced ON!, British American Tobacco (R.J. Reynolds) launched VELO, and Phillip Morris acquired ZYN. When vaping began to develop a bad reputation for some, the industry convinced many that cigarettes were the safer choice, while others kept vaping for the same reason.Although these companies had marketed nicotine gum and patches for decades, the market grew rapidly as people tried to stop smoking in general. But what about the market for non-smokers? Well, that's where ON!, ZYN, and VELO come in. Instead of chewing tobacco, cigarettes, patches or gum, pouches were for all non-smokers and promoted as having health benefits. By the time these pouches were largely under the control of Big Tobacco there began a campaign of promotion on social media, primarily TikTok, for flavored nicotine pouches - as with flavored cigarettes and vapes. Now they have been picked up by conservatives and those leaning in the direction of MAHA. It all makes sense, too, when considering what the HHS and NIH have done so far under RFK Jr. Although certain vaccines are longer advised for healthy kids and pregnant women, the HHS and NIH are investing millions, maybe billions, in “universal influenza and coronavirus vaccines.” With Project Stargate there is further investment in personalized medicine and vaccines, followed up in May, 2025, with three other interesting developments. May 5 saw the White House strip regulations for domestic pharmaceutical manufacturing and May 12 saw the White House authorize that “the Secretary of Health and Human Services (Secretary) shall facilitate direct-to-consumer purchasing programs for pharmaceutical manufacturers that sell their products to American patients at the most-favored-nation price." On May 19 the HHS posted about RFK Jr meeting with technocrats “creating wearable devices, AI tools, and personalized apps that empower Americans to take control of their health.” What all of this really does is allow for the mass collection of personal health data so that even more accurate health models can be created in order to personalized marketing and products that can be sold directly to the public with no middle party, while also empowering insurance companies to take advantage of knowing who can be charged more for private decisions. This isn't revolution, it's commodification and monetization. And at the very least, anyone advocating for methylene blue, itself a “fetotoxic agent,” or nicotine pouches without first examining all the free ways we can be healthier, or without noting that the first is a dye and the second is sold by a famously corrupt and evil industry, is either untrustworthy, ignorant, or a sell out. *The is the FREE archive, which includes advertisements. If you want an ad-free experience, you can subscribe below underneath the show description.-FREE ARCHIVE (w. ads)SUBSCRIPTION ARCHIVEX / TWITTER FACEBOOKYOUTUBEMAIN WEBSITECashApp: $rdgable Paypal email rdgable1991@gmail.comEMAIL: rdgable@yahoo.com / TSTRadio@protonmail.comBecome a supporter of this podcast: https://www.spreaker.com/podcast/the-secret-teachings--5328407/support.

It is hard to believe that today marks the 500th appearance of OREO in the NYTimes crossword, but that's the word according to xwordinfo.com, and they oughta know! Now that might sound like Nabisco has architected one of the greatest product placement campaigns in the history of advertising. Truth be told, though, from the beginning of the NYTimes crossword up until 1993, OREO was always clued as a prefix for mountain; but it's been cookies or bust ever since Will Shortz took over the reins.Show note imagery: Some Shetland ponies, on the SHETLANDISLANDSWe love feedback! Send us a text...Contact Info:We love listener mail! Drop us a line, crosswordpodcast@icloud.com.Also, we're on FaceBook, so feel free to drop by there and strike up a conversation!

Send us a textJeff Sigel is an author, coach, and consultant who is passionate about creating better work environments and more fulfilling careers for middle managers everywhere. After over 20 years of corporate experience at Nabisco, The Hershey Company, grocery retailer Ahold, and the restaurant company Cracker Barrel, Jeff has shifted his focus to coaching mid-level leaders and supporting companies looking to empower their middle management teams. He is currently a consultant and coach focused on turning strategy into action by developing middle management excellence. His book, "The Middle Matters: A Toolkit for Middle Managers" was published in June 2024.A Few (Awesome) Quotes From This Episode“I spent a lot of years in middle management doing stuff wrong.”"These are the hardest skills that we actually have to learn to do our jobs—the so-called ‘soft skills.'""The goal of leadership is to create the conditions where you trust your team to function at a high level even when you are not there.”Resources Mentioned in This Episode Book: Leading YourselfAbout The International Leadership Association (ILA)The ILA was created in 1999 to bring together professionals interested in studying, practicing, and teaching leadership. Plan for Prague - October 15-18, 2025!About  Scott J. AllenWebsiteWeekly Newsletter: Practical Wisdom for LeadersBlogMy Approach to HostingThe views of my guests do not constitute "truth." Nor do they reflect my personal views in some instances. However, they are views to consider, and I hope they help you clarify your perspective. Nothing can replace your reflection, research, and exploration of the topic. ♻️ Please share with others and follow/subscribe to the podcast!⭐️ Please leave a review on Apple, Spotify, or your platform of choice.➡️ Follow me on LinkedIn for more on leadership, communication, and tech.

This month, Al Getz and Jon Boucher look at the life and wrestling career of "Hangman" Bobby Jaggers, They focus on his runs in the Gulas territory, Western States (Amarillo), and Northern California (Shire) in 1974-75. He might be the only person in history ever to work for Nabisco and with (Larry) Zbyszko. Plus Jon Plays Gordon Solie's Championship Wrestling Trivia against ChatGPT (is Jon smarter than a computah, daddy?) and all our regular features.

We discussed a few things including:1. Kay's career journey2. The startup/funding landscape, particularly for women3. Springboard accelerator and thesis4. Trends, challenges and opportunities re new ventures and fundingKay Koplovitz is the founder and former Chairman & CEO of USA Networks, the SyFy Channel and USA Networks International, a multi-billion-dollar cable program company. Ms. Koplovitz ran the network for 21 years before stepping down in 1998, at which time it was sold for $4.5 billion. She is the visionary who created the business model for cable networks by introducing the concept of two revenue streams: licensing and advertising, adopted worldwide. It all started with her insatiable curiosity about satellite communications, a concept she first heard from author Arthur C Clark and his work on geosynchronous orbiting satellites. It was the introduction of satellite distribution into the cable industry that launched an industry. In 1998, then-President Clinton appointed Kay to chair the bipartisan National Women's Business Council (NWBC). Her research found that $104 billion in venture capital went over the transom, but only 1.7 percent went to women. VCs in Silicon Valley told Kay they had never seen any women come to pitch them. It was time to open the door to VC capital and bring women in. By 2000, Kay was compelled to launch Springboard Enterprises, which she co-founded as a nonprofit 501(c)(3) accelerator that propels women-led companies in technology and life sciences to raise capital, now powered by a community of over 5,000 industry specific experts. They lift them to scale and sustainability with access to capital, business partnerships and an entrusted global community. In 2014, Ms. Koplovitz co-founded the New York Fashion Tech Lab (NYFTL.com), bringing promising technology companies in collaboration with the fashion and consumer retail industry. Today they are leading Ai technology integration in Retail.In its 25 th anniversary year, Kay continues as Chairman of Springboard Enterprises, where, under her leadership, the organization's mission is to present and connect essential resources to over 930+ Springboard entrepreneurs. The measure of its success is in the results. A strong 25-year track record validated the value of Springboard Enterprises' alumnae, totaling $61 Billion in value since its launch, with 237 exits to strategic acquirers and 28 IPOs.  In 2016, Ms. Koplovitz co-founded Springboard Growth Capital to bring growth-stage investments to women-led companies, building iconic brands with the digital consumer in mind and a path to profitability in sight. She previously served on corporate boards of CA Technologies, Time Inc., Liz Claiborne, Kate Spade, ION Media Networks, Oracle, Instinet, Nabisco, General Re, and over 25 years as trustee on the nonprofit boards of The Paley Center for Media and the International Tennis Hall of Fame.#podcast #AFewThingsPodcast

With all of the new Senate confirmations and executive orders from the past week, the 2025 stock market predictions continue! We explore how higher interest rates make borrowing more expensive and how a strong dollar challenges multinational corporations by making U.S. goods more expensive abroad. Rising oil prices further strain businesses by increasing transportation and production costs. Despite these fundamental factors, the market often disregards traditional economic signals, making price the ultimate determinant of value. Today we discuss... The week's news cycle was dominated by Trump's executive orders and political theater in Senate confirmations. Senators grilling Kennedy on vaccine policies were top recipients of pharmaceutical industry donations. Stanley Druckenmiller outlined three major risks to markets: rising interest rates, a strong dollar, and rising oil prices. Before Trump took office, all three risk factors were in play, but they have since moderated. Higher interest rates increase borrowing costs and lower corporate profits, especially for debt-reliant industries. Tech companies have used low-interest debt for stock buybacks, artificially boosting valuations. A strong U.S. dollar negatively impacts multinational corporations by making exports more expensive. Emerging markets struggle with dollar-denominated debt when the U.S. dollar strengthens. The market doesn't care about your opinion and can stay irrational longer than you can stay solvent. Even if you're ultimately right, being wrong for 20 years still means you were wrong in practice. The best investors acknowledge when the market disagrees with them and pivot accordingly. Most people lack familiarity with risk management beyond simply buying bonds. The largest oil reserves aren't necessarily the most valuable due to quality differences in crude. Corporate cycles alternate between aggressive acquisitions and strategic spinoffs. Investment return data gets distorted over time as underperforming funds disappear. The extravagant corporate culture at Nabisco before and after the buyout. Cultural shifts, like the rise of the iPhone, have happened rapidly in recent years. The housing market is in a challenging state due to high interest rates and low supply.   Today's Panelists: Kirk Chisholm | Innovative Wealth Phil Weiss | Apprise Wealth Management Follow on Facebook: https://www.facebook.com/moneytreepodcast Follow LinkedIn: https://www.linkedin.com/showcase/money-tree-investing-podcast Follow on Twitter/X: https://x.com/MTIPodcast For more information, visit the show notes at https://moneytreepodcast.com/2025-predictions-continue-683  

This week, Kate recaps some of 2024's least notable micro-trends, goes through her embarrassing purchases from the Tiktok shop, admits some of her shameful habits in the spirit of the “we listen and we don't judge” trend, contemplates the vibe of Taylor Swift being thrown a Taylor Swift-themed party, discusses her concern for when lyrics about someone being blue border on a HIPAA violation, then reviews Pinterest Predicts for 2025's forecasted trends, but not before taking United Airlines and Nabisco to task in the name of spreadable cheese. Happiest Holidays to you and yours, we'll be back and Beth-er than ever in 2025!SUPPORT OUR SPONSORSOrder Kate's NYT Bestselling book, One in a Millennial here!Text or leave a voicemail for Kate at 775-HEY-BETH!Thank you to AllModern for furnishing Kate's Season 2 Studio! AllModern has the best of modern furniture and decor all in one place. With styles from Scandi and mid-century, to minimalist and maximalist, every design is hand-vetted for quality by their team of experts. Plus they have fast + free shipping! Check out allmodern.com; you'll find Kate's bookshelves here and her new rug here!Save on the perfect gift by visiting AuraFrames.com to get $35-off Aura's best-selling Carver Mat frames by using promo code BETHEREINFIVE at checkout. This deal is exclusive to listeners, so get yours now in time for the holidays! Terms and conditions apply.20% off + 2 FREE pillows for all mattress orders at HelixSleep.com/bethereinfive.MasterClass always has great offers during the holidays, sometimes up to as much as 50% off. Head over to MASTERCLASS.com/BETHEREINFIVE for the current offer.Get matching pairs for the family, stuff a stocking, or gift a Pair to yourself. Save 15% with code BTIF at paireyewear.com. And support the show by mentioning Be There in Five in your post-checkout survey!

Pastor Matt Chavez shares insights on how powerful word of mouth marketing can be as illustrated in both consumer experiences and biblical teachings, emphasizing the impact of personal testimonies in bringing transformative stories to life.

In this episode, Tom Oliver shares his career journey that began as an 'Army brat,' his aspirations to attend the Air Force Academy, and how he navigated challenges during his military service, including life-threatening situations while flying. After transitioning to the corporate world, Tom excelled in turnaround and crisis management roles at companies like General Foods, Nabisco, and Dole Food Company, showcasing his ability to streamline processes and improve performance metrics. Later, Tom ventured into entrepreneurship, founding a successful medical device company. Throughout his career, Tom emphasizes the importance of mentoring, developing people, and the simple but powerful principle of 'try.'   Episode Highlights: 10:19 Flying Career and Near-Death Experiences 14:31 Transition to the Pentagon 17:01 From Military to Corporate: The Big Shift 27:05 Addressing CEO Burnout 28:06 Revitalizing Dole Food Company 32:36 Innovative Solutions for Workforce Management 37:10 From Corporate to Entrepreneurship 37:41 The Power of Trying   Tom Oliver is a seasoned leader specializing in business turnarounds, change management, and strategy execution. As CEO of CoolSystems, he transformed a struggling startup into a leading medical device company, growing revenues to $19M despite significant challenges. His career highlights include leading PowerBar's $415M acquisition by Nestlé, saving Dole Food Company $131M through global productivity initiatives, and driving a 97% revenue increase at Dolefil. Known for his ability to rebuild companies from the ground up, Tom's focus on innovation, strategic growth, and culture-building consistently delivers extraordinary results across industries.   How to connect with Tom: LinkedIn: https://www.linkedin.com/in/thomasoliver/   For more insights: Follow me on my YouTube Channel: https://bit.ly/47GgMdn  Sign up for my Weekly Newsletter:  https://bit.ly/3T09kVc Sign up for my LinkedIn Newsletter: https://bit.ly/49SmRV3 See omnystudio.com/listener for privacy information.

Daily Dad Jokes (23 Oct 2024)The official Daily Dad Jokes Podcast electronic button now available on Amazon. The perfect gift for dad! Click here here to view!Email Newsletter: Looking for more dad joke humour to share? Then subscribe to our new weekly email newsletter. It's our weekly round-up of the best dad jokes, memes, and humor for you to enjoy. Spread the laughs, and groans, and sign up today! Click here to subscribe!Listen to the Daily Dad Jokes podcast here: https://dailydadjokespodcast.com/ or search "Daily Dad Jokes" in your podcast app.Interested in Business and Finance news? Then listen to our sister show: The Daily Business and Finance Show. Check out the website here or search "Daily Business and Finance Show" in your podcast app.Jokes sourced and curated from reddit.com/r/dadjokes.Joke credits: ilikesidehugs, sarastormy, Ok-Serve8127, C-J-P-, StockInitial4460, danuser8, Spex223, Garrod_Ran, mnewe, Jane675309, Ryde29, Spamman85, , simpnotsimp, GoshJosh22, genxfrom66, TheQuietKid22, Apprehensive_Battle8, MissStarsandStripesSubscribe to this podcast via:iHeartMediaSpotifyiTunesGoogle PodcastsYouTube ChannelSocial media:InstagramFacebookTwitterTikTokDiscordInterested in advertising or sponsoring our show? Contact us at mediasales@klassicstudios.comProduced by Klassic Studios using AutoGen Podcast technology (http://klassicstudios.com/autogen-podcasts/)See omnystudio.com/listener for privacy information.

We're not sure what kind of hijinks and tomfoolery is going on at Coca-cola and Nabisco, but here we are again, presented with not one, but TWO new products that nobody asked for.  What will work better (or worse)... the Oreo-flavored Coke Zero? or the Coke-flavored Oreos?

In this episode, Mary Sullivan, co-founder of Sweet but Fearless, talks with Tania Vasallo, CEO & Founder of The Courage to Be, Fortune 500 Co. Consultant, and Entrepreneur about the unspoken bias that men are naturally better with money than women. It's a stereotype that's held many women back from taking control of their finances. But the truth? Financial literacy isn't gendered. We explore how women can empower themselves by reading, learning, and becoming educated about money, investing, and saving. Don't give away your financial power—take it back by understanding your worth and the wealth-building tools available to you. Tania is the founder of “The Courage To Be Happy”, a community that empowers ambitious women entrepreneurs to own their value, charge for what they are worth so that they can have a bigger impact in the world. Tania has worked developing multimillion dollar campaigns for some of the world's most renowned companies like Starbucks, AT&T Wireless, KFC, Samsung, and Nabisco. Since the launch of her business, she was able to reach the 6-figure revenue by her fourth year only working 20 hours per week. Tania now helps other driven women make more money and achieve their vision. If you found this episode inspiring, please subscribe, like, and leave a comment.   MORE ABOUT TANIA VASALLO Website: The Courage to Be LinkedIn: Tania Vasallo Podcast: The Courage to Be with Tania Vasallohttps://taniavasallo.lpages.co/the-courage-to-be-podcast/ FREE Guide: Women's Top Money Mistake ABOUT SWEET BUT FEARLESS: Website - Sweet but Fearless LinkedIn - Sweet but Fearless

Send us a textFor fulfillment that will last and bring eternal satisfaction, don't look for meals or snacks here on earth … look to Jesus. He will truly fill your soul.John 6:27Do not look for food that spoils, but for food that endures to eternal life, which the Son of Man will give you.Remaster of Episode 10, originally released on May 29, 2019.Support the show

Brent Webb is an acclaimed mind power expert and personal development leader, and has headlined his own programs at hotels, resorts, casinos, cruise ships, and colleges, and has created seminars and training programs for Fortune 500 corporations including Google, Ford Motor Company, Nabisco, and Hilton Hotels. Brent has worked with superstars like Joan Rivers, Chaka Khan, Sia, Dionne Warwick, Dolly Parton, and Kenny Rogers, and has appeared twice at The White House. He teaches people how to understand the hidden abilities they posses to do more, be more, and have more in every area of their life, from finances to relationships, it all starts with the mindset. For more than two decades, Webb has focused his entire agenda around helping people create lives of prosperity, rewarding relationships, and spiritual awareness, and is internationally known for his inspirational and motivational style. Brent has used his own knowledge of human potential and the mind to beat anxiety, drinking, drugs, cancer, and create a multi-million dollar brand. I recently had a chance to talk to Brent. We talked about the following: How to overcome anxiety using the following A-B-C technique: A) Awareness of the critical voice in head, where it came from, and a tangible tool to help you move past it B) How to change your Beliefs about yourself, others, and the world C) How to increase your Connection to your Self or Spirit The Meditation technique you can use by counting to 20 to increase focus, connection to Self, and create space to help you consciously choose how to respond to stressful situations and your triggers How to be less judgmental and more gentle of yourself when it seems like you aren't making progress How to manifest in a way that serves the highest good and leads to greater happiness Brent packs about 10 hours worth of actionable steps into our 50 minute conversation and integrates some of the most useful psychological and spiritual tools. For more on Brent, you can visit www.BrentWebb.com, www.BrentsGroup.com. He also has a free meditation starter kit you can access by visiting: www.MeditationMiniCourse.com.

He taught me to "throw spaghetti against the wall" to see what would stick. His friendship and guidance STUCK. A brilliant entrepreneur that is also KIND BEYOND WORDS. When I needed work, he gave me work. When I needed an answer, he provided it. When I needed a friend, he was there. Many of my hospitality friends already know him, Serge Asensio, and his company, TOPLINE GROUP, LLC. We discuss the POWER OF TAKING ACTION and FACING FEARS. For years, Serge was afraid of stealing second base. He was scared to leave the safety and security of first base. Finally, one of his mentors called him out on this. With the support of his wife who said, "we'll figure this out", he then found enough confidence to not go it alone and to start an incredible business that has lasted over 25 years. He is not greedy and stresses the importance of making $.05 from a customer over and over, rather than making $.10 once from a client. More about Serge: Serge Asensio is managing director of Topline Group, a Sales & Marketing company specializing in customer data analysis.   Founded in 1998, Topline Group helps Fortune 500 companies maximize their sales efforts by ensuring that the right resources are applied against the right customers, at the right time.    Mr. Asensio and Topline Group have worked with Kraft, Nabisco, Gillette, Hershey Foods, and most of the major hotel companies in North America, helping them maximize their sales efforts.   Prior to founding Topline Group, Mr. Asensio was Vice President of Sales Deployment & Analysis for Marriott International.   His responsibilities spanned all full-service brands and all geographies.   More about Topline Group https://toplinegroup.com Most People Don't | Resources Learn additional key take-aways by listening to more of Bart Berkey's conversations with successful leaders on his weekly podcast. Please subscribe, like & share to help others find these words of wisdom. Find all Podcast episodes ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Sign up for the Newsletter ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Schedule Bart to Speak ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.  www.mostpeopledont.com Any KEYNOTE SPEAKING OR LEADERSHIP TRAINING REQUESTS can be directed to bart@mostpeopledont.com

In this episode of Postcards from the Kitchen, host Elaine Acker and her travel buddy, Keira, reminisce about their recent trip to New York City, focusing on their exploration of the iconic Chelsea Market. They dive into the rich history of the market, revealing its origins as a Nabisco factory and the birthplace of the Oreo cookie. The conversation weaves through the market's evolution from an industrial hub to a vibrant food hall, now home to a mix of historical architecture and modern businesses like the Food Network.Elaine and Keira share their sensory experiences as they navigate the bustling market, from tasting Japanese-Mexican fusion tacos at Tacoma Taco to indulging in an assortment of American cheeses. They discuss the captivating atmosphere of Chelsea Market, including the unexpected art and architecture that surround visitors at every turn. The episode is peppered with practical tips for future visitors, like arriving early to avoid the crowds and wearing comfortable walking shoes to fully enjoy the market's offerings.The pair's enthusiasm for the market is infectious as they recount their favorite moments, including their fascination with the Alf Bakery and its mesmerizing baking process, their regret over missing out on a unique Cheeto pizza, and their exploration of specialty stores like an Italian grocery with an extensive balsamic vinegar selection. The episode wraps up with a promise of more New York adventures to come, leaving listeners eager for the next culinary journey.Read the blog hereKeynotes: • Chelsea Market history and transformation • Nabisco factory origins and the creation of the Oreo • Japanese-Mexican fusion cuisine • Architectural and artistic elements of Chelsea Market • Alf Bakery and its behind-the-scenes bakery experience • Specialty food stores and unique offerings • Tips for visiting Chelsea MarketKeywords: Chelsea Market, New York City, food hall, Nabisco, Oreo, Japanese-Mexican fusion, Alf Bakery, specialty food, culinary travel, architecture, art, travel tips.Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!

Do you wish you could overcome the challenges in your life and achieve the peace you've been longing for? To activate change, you first have to understand your existing belief system so you can clear the windshield of your past experiences. When we're able to deactivate the generational programming we receive throughout our lives, we learn to better manage our thoughts and emotions using our greatest tool…the power of the mind.  Today on The Bridge to FulfillmentⓇ, Blake welcomes Brent Webb. Brent is an acclaimed mind power expert and personal development leader, having created seminars and training programs for Fortune 500 corporations including Google, Ford Motor Company, Nabisco, and Hilton Hotels.  In this episode, you'll learn why mind power is the key to unlocking your life's potential. You'll hear how to shift your mindset and achieve your goals through meditation and journaling. You'll learn what successful people understand about the power of the mind, how they use it to find happiness, and how you can, too.  When you accept personal responsibility for your thoughts and actions, you can regain power over your mind and begin to experience the happiness you deserve, right now.    What You'll Learn: What to know about your mind and your capacity for change (9:21) Accepting reality without filtering it through past experiences (17:22) Putting your worries about life's difficulties into perspective (29:44) Mind hacks to help you reclaim your life force (45:29) Embracing the wholeness of the soul experience (57:42)   Favorite Quotes: “If you actually stopped and listened to what you're saying to yourself, you would realize that's just part of being human. You're not alone, and there's nothing wrong with you.” –Blake “We are always seeing reality through the lens of our past.” –Brent Webb “40% of the time during the day, you're in the future, worried about all the things that are going to happen, stressing yourself out, getting anxiety, and literally making yourself sick. That's what everybody does. Disease is dis-ease. You're not at ease with yourself. You're creating this.” –Brent Webb “I don't believe that any of us can see the totality, but we can benefit from recognizing that we don't.” –Blake “You have to know that life does not have to be hard. We think that in order to achieve success, you have to work hard, struggle, and go through all these failures. It doesn't have to be that way.” –Brent Webb   Additional Resources:    Connect with Brent Webb: www.BrentWebb.com Free Meditation Journal and Starter Kit: www.MeditationMiniCourse.com Get clarity on where you are on your journey to career fulfillment, where you're headed, optional paths to get there, and the right next step to take.   Start your complimentary, Personalized Career Fulfillment Plan by going to www.thebridgetofulfillment.com/pcfp For programs and opportunities to work with Blake, go to www.BlakeSchofield.com

Which Oreo knock off is best? The original creme filled chocolate sandwich cookie was released in 1908 by Hydrox, a couple years later Nabisco responded with Oreo.  Despite Oreo not being the original, they somehow ended up changing the snack game forever.  Although there are alternatives out there (including Hydrox being an Amazon exclusive) we are going to anoint Oreo king and compare them to 3 of their off brands to see if any of the little guys can compete with Oreo in a blind taste test.  This weeks contenders are Oreo, Trader Joe's, Wal-Mart, and Whole Foods.  Please like and subscribe and if you have any suggestions, let us know by tweeting us @tastetestdummies or email us at nickandjohnpodcast@gmail.com.      SPOILER!  Below is a list of which cookie corresponds to which numbered plate it was on: 1. Whole Foods 2. Oreo 3. Wal-Mart 4. Trader Joe's

Jim Tygart was a World War II veteran who drove a jeep during the D-Day invasion and other campaigns before being wounded in the Battle of the Bulge.The D-Day invasion launched on June 6, 1944. On the next day, Tygart went ashore at Omaha Beach, Normandy. It was in Belgium, after the start of the Battle of the Bulge in December 1944, that he was wounded.  The explosion, which destroyed his jeep, knocked him to the ground and left him with a serious leg wound. Tygart was awarded the Purple Heart and went on to a career as an aircraft instrument mechanic with Douglas Aircraft and later American Airlines. He was presented the French Legion of Merit medal by the French Consulate.Jim was 102 when he died May 24, 2022.As you listen to Jim tell his story you will feel close to the battlefields he experienced, heard on the podcast and oral history website VoicesOfOklahoma.com.

A rollercoaster of an episode that will keep you laughing, crying and looking for a place to grab a Nabisco cookie. Fasten your headphones and throw your hands up for another amazing episode of Apocalypse Soon with Eddie Pepitone. This episode includes Guided Maditation, Driving in the Rain, Nabisco Cookies, 2 Fish, Diner Folk Singer and much more! Enjoy! Go to www.eddiepepitone.com for show dates and all things Eddie Check out our full videos on YouTube: https://shorturl.at/mpsIL For additional content support Eddie on Patreon: www.patreon.com/eddiepepitone Please write us a review on iTunes https://tinyurl.com/mv57us2d Watch The Bitter Buddha the doc by Steven Fienartz about Eddie. https://tinyurl.com/The-Bitter-Buddha Send emails to: EddiePepPodcast@gmail.com Follow Eddie on Twitter: @EddiePepitone Instagram: @EddiePep Follow Kevin @KevinTienken Thank you to Allen Mezquida for our beautiful artwork

Scott Tannen is the founder and CEO of a luxury linen and home goods company called Boll & Branch. They're best known for their luxury organic cotton bed sheets. Scott began his career working for established consumer packaged goods brands like Nabisco and Wrigley where he led digital marketing teams. He went to become the founder of Boll & Branch with the goal of bringing products to market that were sustainable for cotton farmers that eventually disrupted an industry. You'll enjoy this episode if you're curious about: -How mentors can challenge you to level up your game -How our parents can influence our life and career decisions -Why it was important for Scott to invest 2 years figuring out how to make products in a sustainable way that was good for people and the environment -How is $2 million bet with Howard Stern paid off -Why you should never sacrifice things that are important to you that you'll regret for work (and how to do it) and more.. -- email comments or questions to omaid@omaid.me

Join us for an exciting episode of "And the Love Is Podcast" where we sit down with Doug 'Doobie' Haase, a man of many talents and the Chief Fund Officer. Doug's vibrant career spans from being an actor in iconic films like "Rat Race" and "Daredevil" to pioneering multi-platform marketing plans at Walmart. As the CEO of Hostline Entertainment, Doug shares his journey from a Berkeley School of Music grad to playing with legendary bands and transitioning into a marketing genius who redefined in-store media. Doug's unique approach, coined as "retailtainment," seamlessly merges brands with intellectual properties to create unforgettable customer experiences. In this episode, Doug discusses his storied past, including working with The Monkees, The Pointer Sisters, and leading marketing campaigns for Kraft and Nabisco. We delve into his innovative Oreo stacking promotion and collaborations with stars like Dwayne 'The Rock' Johnson and Ken Griffey Jr. Get ready for an insightful conversation filled with anecdotes, marketing wisdom, and Doug's infectious enthusiasm for combining entertainment with retail. Whether you're a small business or a big brand, Doug's strategies offer valuable lessons for anyone looking to make a mark in the industry. Tune in and discover the secrets behind the man who makes every project fun and successful!

When you've worked with some of the most iconic brands (Nabisco, Godiva, Cadbury and more), you learn a few things—especially about branding and building a personal brand for entrepreneurs.Here's what we talked about with Rich Keller—- The Importance of One-Word Personal Branding (and why big companies like Godiva & Nabisco hired him for it)- How to Apply the One-Word Concept to Businesses and Brands- Why Rich Transitioned out of Corporate and into Entrepreneurship For over 25 years, Rich Keller developed and utilized the philosophy of identifying a ‘One Word' core value to craft identities for some of the world's most iconic brands at Nabisco, Kraft Foods, Cadbury, and Godiva. He walked away from this successful corporate career in order to fulfill his personal mission to transform one million lives ‘One Word' at a time. Rich is disrupting the way people think about themselves so they too can craft their personal brand identities using just ‘One Word'! Rich received his MBA from the Wharton School of the University of Pennsylvania. He resides in Florham Park, New Jersey, with his wife Sharon, an Obstetrician-Gynecologist, and their two children, Zachary and Samantha. A fun fact Rich likes to share: You can't miss him in a crowd because he's either wearing his signature Survivor Buff or one of the 50 other Buffs he has collected since his teenage years.Website:TheRichKeller.comTEDx Talk: DontAskMeAboutWhatIDo.comLinkedIn: https://www.linkedin.com/in/richskeller/Instagram: RichSKellerVisibility on Purpose (www.visibilityonpurpose.com) is a media training school for founders who want to increase their brand awareness by getting featured on digital magazines, podcasts and TV.1. Take it a step further and learn our Step-by-step method to earn FREE press features through our digital course Pitch Party! ****** Learn how to use press (& essentially borrow aligned audiences) to grow your following & income quickly

Chicago might be the snack capital from big brands like Nabisco and Kellogg to local ones like Garrett Popcorn and Jays Chips. But which Chi snacks are worth packing for your July 4th road trip or cookout? We're bringing back a conversation from the winter between host Jacoby Cochran and producer Michelle Navarro, where they break down the best snacks the city has to offer and the snacks unworthy of your hard-earned money.  Want some more City Cast Chicago news? Then make sure to sign up for our Hey Chicago newsletter.  Follow us @citycastchicago You can also text us or leave a voicemail at: 773 780-0246 Learn more about the sponsors of this July 3rd episode: Ravinia Festival Babbel Become a member of City Cast Chicago. Interested in advertising with City Cast? Find more info HERE 

Chelsea Market is a bustling market in New York City with dozens of shops, local art, and delicious food spots. In this article, we'll review the best shops and places to eat in Chelsea Market! Brief History of Chelsea Market Originally constructed in the 1890s Was the home of the National Biscuit Company, aka Nabisco, from the late 1890s until 1956 The Oreo cookie was invented and first produced here Redeveloped in the 1990s and is now owned by Alphabet Inc., the parent company of Google Also includes office spaces on upper levels for companies like Oxygen Network, MLB.com, Google, YouTube, and the Food Network Best Shops at Chelsea Market Artists & Fleas Posman Books Anthropologie Pearl River Mart Heatonist Saxelby Cheesemongers Sarabeth's Bakery Varying pop-up shops and market areas Best Places to Eat at Chelsea Market Los Tacos No. 1 Doughnuttery A Taste of Economy Candy Berlin Currywurst Creamline American Classics The Lobster Place Seafood Hall Takumi Taco La Devozione Sign up for our newsletter; we email once a week with must-see NYC travel tips and articles! https://rebrand.ly/newsletter-bth

The Two Bobs episode 250 for Monday, May 13, 2024: What are The Bobs drinking? Rob enjoyed a We Be Jammin' from Odd Side. https://untp.beer/AJnEA Robert made sweet love to A Visit from the Fruit Lady from Wiley Roots. https://untp.beer/MOg74  Follow us on Untapped at @RobFromTTB and @lowercaserobert or we'll put a snake in your pants. No, that's not a sexual reference. Tony from Eastern Michigan wants to start a TTB Super Listener Podcast. He's taking applications and we'll be charging $1,000 an episode for the right to use our name and content. This week's CRAZY NEWS is dedicated to all the mom's out there who have previously been discussed on our show. Deez Nuts is back in deez news. https://www.wearegreenbay.com/news/local-news/green-bay-man-named-deez-nuts-appears-in-court-pleads-not-guilty-signs-11k-signature-bond/  See TTB244: Severed Ducts for the original story. A Pennsylvania man lost his emotional support alligator. https://www.huffpost.com/entry/lost-emotional-support-alligator-georgia-missing_n_66334482e4b0fc2b952854b0  Florida Woman® was arrested after breaking into a neighbor's home. Naturally, she was naked. https://www.yahoo.com/news/naked-florida-woman-24-arrested-180252455.html?guccounter=1  Florida Man® tried to smuggle a snake into Miami International Airport in his pants. https://www.cbsnews.com/miami/news/man-stopped-at-miami-international-airport-with-snakes-in-his-pants/  A Florida Woman® named Crystal Methvin was arrested for crystal meth possession. https://www.clickondetroit.com/news/2018/05/31/florida-woman-named-crystal-methvin-arrested-for-crystal-meth-possession/  Nabisco is finally released long-awaited Chick-fil-A Sauce-Stuffed Oreos. https://babylonbee.com/news/nabisco-introduces-long-awaited-chick-fil-a-sauce-stuffed-oreos Please share the show with your friends, and don't forget to subscribe! Visit www.thetwobobs.com for our contact information. Thanks for listening! Leave us a message or text us at 530-882-BOBS (530-882-2627) Join us on all the social things: Follow us on Twitter Check out our Instagram Follow Rob on Untappd Follow Robert on Untappd The Two Bobs Podcast is © The Two Bobs.  For more information, see our Who are The Two Bobs? page, or check our Contact page.  Words, views, and opinions are our own and do not represent those of our friends, family, or our employers unless otherwise noted.  Music for The Two Bobs was provided by JewelBeat.  

F, Marry, Kill: Ritz cracker, Triscuit, Wheat Thin. We then talked a lot about crackers. A caller said Nabisco is owned by a Mexican drug cartel. We took calls on crackers and Nabisco. Jerry returns for an update and starts with the NFL draft and has audio of Jerry Jones saying Mike McCarthy has a heavy load on his shoulders. Jerry has audio of Matt Barr, a man known to have a large unit. He talked about how difficult that has been in his life. Jerry also went around the NHL playoffs. In the final segment of the hour, we talked about manly handshakes and bro-hugs. Boomer said there will not be a lot of hugging Roger Goodell as he has some sort of injury.

Hour 1 The Garden is 4-0 with the Knicks winning their first two there and now the Rangers winning their first two there. Boomer said the Capitals are lacking the speed and the depth that the Rangers have. Boomer doesn't want the Rangers being dragged into ‘meathead hockey' that the Capitals like to play. Alex Ovechkin has completely disappeared in this series. Jerry is here for his first update and starts with all of the sounds from the Rangers win. The Yankees beat the A's and Anthony Rizzo hit a HR. The Mets lost their third straight, this time to the Giants. Al is going on sports radio in Chicago today to partake in a ‘mock draft' and make the Giants pick. Jerry went around the NBA playoffs. Shaq wants referees to pay attention and for the NBA not to put a spotlight on their mistakes. In the final segment of the hour, Guy Fieri sent Boomer a knife. We also talked about Big Zoo as he seemed to have put on all the weight he lost. He is doing the 5-Borough Bike Tour for Team Boomer.  Hour 2 The NFL draft is tomorrow night and Jordan Raanan thinks the Giants are trading up to get Drake Maye. Rich Eisen got info at the combine in Indianapolis where he was told the Giants are done with Daniel Jones. Boomer believes Eisen as he is the face of the NFL Network and would not have said that if it didn't come from a legit source. The Broncos and Vikings have big problems at the quarterback position right now. Boomer said if the Giants draft Maye, they can't keep Daniel Jones on the team this season. Jerry returns for an update and starts with all the sounds from last night's Rangers win over the Capitals. Jerry has audio of Dan Le Batard and Stugotz talking about Sal and Brandon Tierney. Sal keeps calling them ‘Le Ba-turd and Ugotz'. The Yankees beat the A's by scoring four runs in the first. Jerry went around the NBA playoffs last night. In the final segment of the hour, we were talking about 80s music, like Wang Chung. A caller wonders why the Yankees fired John Sterling.  Hour 3 F, Marry, Kill: Ritz cracker, Triscuit, Wheat Thin. We then talked a lot about crackers. A caller said Nabisco is owned by a Mexican drug cartel. We took calls on crackers and Nabisco. Jerry returns for an update and starts with the NFL draft and has audio of Jerry Jones saying Mike McCarthy has a heavy load on his shoulders. Jerry has audio of Matt Barr, a man known to have a large unit. He talked about how difficult that has been in his life. Jerry also went around the NHL playoffs. In the final segment of the hour, we talked about manly handshakes and bro-hugs. Boomer said there will not be a lot of hugging Roger Goodell as he has some sort of injury.  Hour 4 Rangers legend Stephane Matteau comes in studio to talk Rangers playoffs. Jerry returns for his final update of the day and starts goes around the NBA and NHL playoffs last night. Reggie Bush is getting his Heisman Trophy back. The Bears said they know what they're going to do, but won't say until Thursday night. The Moment of The Day involves butter and cheese. In the final segment of the show, today is the day Gio gets to meet Dua Lipa somewhere in Manhattan. Gio does not want an awkward moment he will remember for the rest of his life.

Hanna and Skylar cringe over the Golden Globes and brainstorm Hanna's potential for sex work. The gals also discuss Nabisco's blurry sweetheart candy, a father giving his daughter lingerie and a mother sleeping with her daughter's husband. How does one become a lip reader? Find out this week on Don't Tell Mom. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Today's guest is Doug Conant, an internationally respected business leader. Doug served as the President of Nabisco from 1999-2001, served a decade as President and CEO of The Campbell Soup Company and then spent three years as Chairman of Avon Products. In 2011 he founded ConantLeadership, a consulting company focused on championing leadership that works in the 21st century. Doug is the only former Fortune 500 CEO who is a New York Times bestselling author, a Top 50 Leadership Innovator, a Top 100 Leadership Speaker, and one of the 100 Most Influential Authors in the World. He's also the author of The Blueprint: 6 Practical Steps to Lift Your Leadership to New Heights, and Touchpoints: Creating Powerful Leadership Connections in the Smallest of Moments.   During this interview, Doug shares some of his personal story and leadership philosophy. He also talks about some of his first 100 days as CEO of Campbell Soup, how he saved Campbell's Soup from freefall, the importance of focusing on the workplace before the marketplace and so much more.  No matter where you may be positioned in your current work situation, the lessons Doug shares will bring your attention to how important a brilliant leader is for a business and how you can take concrete steps towards being one yourself.

From big brands like Nabisco, Kraft, and Kellogg to local ones like Garrett Popcorn and Jays Chips, Chicago is home to a lot of popular snacks. Host Jacoby Cochran and producer Michelle Navarro talk about snacks the city has to offer, what their favorites were growing up, and if the new Vitner's “original recipe” Hot Crunchy Kurls really taste like the original. Did you hear? You can now become a member of City Cast Chicago — Join now to support your favorite Chicago podcast and ensure we can keep bringing you the conversations that matter! Good News: The Chicago Reader's Best of Chicago 2023 ballot is open. Vote City Cast Chicago as Best Podcast and Hey Chicago as Best Newsletter under the City Life category. Want some more City Cast Chicago news? Then make sure to sign up for our Hey Chicago newsletter.  Follow us @citycastchicago You can also text us or leave a voicemail at: 773 780-0246 Interested in advertising with City Cast? Find more info HERE Learn more about your ad choices. Visit megaphone.fm/adchoices