Podcasts about neufch

A look at one of the most loved and iconic shapes of all time and one of our favourite shapes to eat. From the history of the heart shape and its links to plants both sacred and extinct. To how it has become so entwined with the anatomy, metaphor and symbolism of the human heart, emotions of love. Points of discussion include Aristotle's History of Animals, Pierre Vinken's The Shape of the Heart, the Ficus religiosa, Le roman de la poire, The Master of the View of Saint Gudula, loads of heart-shaped foods, Yard Sale Pizza's Valentine's Day heart-shaped pizza, Neufchâtel, Sachertorte and the absolute legend that is Ralph Wiggum.

À Saint-Josse, les élections sont invalidées en raison d'irrégularités liées à des procurations suspectes, notamment des signatures manquantes ou uniformes. Emir Kir, bourgmestre controversé, crie à l'injustice et prévoit un recours, évoquant un complot politique contre sa commune "trop à gauche". Si le Conseil d'État confirme l'invalidation, il faudra revoter. Ce problème dépasse Saint-Josse : des cas similaires sont signalés à Ninove, Celles et ailleurs en Wallonie et Flandre. Les procurations, conçues pour faciliter le vote, ouvrent aussi la porte à des fraudes difficiles à vérifier. Des affaires comme celle de Neufchâteau illustrent les abus possibles, rendant ce maillon du système électoral hautement problématique. Une réforme semble indispensable, mais loin d'être simple. Merci pour votre écoute N'hésistez pas à vous abonner également aux podcasts des séquences phares de Matin Première: L'Invité Politique : https://audmns.com/LNCogwPL'édito politique « Les Coulisses du Pouvoir » : https://audmns.com/vXWPcqxL'humour de Matin Première : https://audmns.com/tbdbwoQRetrouvez tous les contenus de la RTBF sur notre plateforme Auvio.be Retrouvez également notre offre info ci-dessous : Le Monde en Direct : https://audmns.com/TkxEWMELes Clés : https://audmns.com/DvbCVrHLe Tournant : https://audmns.com/moqIRoC5 Minutes pour Comprendre : https://audmns.com/dHiHssrEt si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.

À Saint-Josse, les élections sont invalidées en raison d'irrégularités liées à des procurations suspectes, notamment des signatures manquantes ou uniformes. Emir Kir, bourgmestre controversé, crie à l'injustice et prévoit un recours, évoquant un complot politique contre sa commune "trop à gauche". Si le Conseil d'État confirme l'invalidation, il faudra revoter. Ce problème dépasse Saint-Josse : des cas similaires sont signalés à Ninove, Celles et ailleurs en Wallonie et Flandre. Les procurations, conçues pour faciliter le vote, ouvrent aussi la porte à des fraudes difficiles à vérifier. Des affaires comme celle de Neufchâteau illustrent les abus possibles, rendant ce maillon du système électoral hautement problématique. Une réforme semble indispensable, mais loin d'être simple. Merci pour votre écoute Les coulisses du Pouvoir c'est également en direct tous les jours de la semaine vers 7h40 sur www.rtbf.be/lapremiere Retrouvez tous les épisodes de Les coulisses du Pouvoir sur notre plateforme Auvio.be :https://auvio.rtbf.be/emission/11443 Retrouvez tous les contenus de la RTBF sur notre plateforme Auvio.beRetrouvez également notre offre info ci-dessous :Le Monde en Direct : https://audmns.com/TkxEWMELes Clés : https://audmns.com/DvbCVrHLe Tournant : https://audmns.com/moqIRoC5 Minutes pour Comprendre : https://audmns.com/dHiHssrLes couleurs de l'info : https://audmns.com/MYzowgwMatin Première : https://audmns.com/aldzXlmEt ses séquences-phares : L'Invité Politique : https://audmns.com/LNCogwP L'humour de Matin Première : https://audmns.com/tbdbwoQTransversales : notre collection de reportages infos longue forme : https://audmns.com/WgqwiUpN'oubliez pas de vous y abonner pour ne rien manquer.Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.

We had a lovely chat with Erin Clarke, from @Wellplated on Instagram and author of “Well Plated” and her new book, “Well Plated Every Day.” Scroll down for Erin's pumpkin gingerbread squares with spiced cream cheese frosting recipe.Cookbook Signing Event DetailsJoin Erin at ModernWell in Minneapolis on 10/30, 7:00pm-8:30pm, for her book signing event!  The Well Plated Cookbook, Erin Clarke, and Lee Funke of Fit Foodie Finds!Erin discusses her journey, from the influential blog Well Plated by Erin, to the creation of her popular cookbooks. You will sample one of Erin's delicious recipes – and leave with a signed copy of Well Plated Everyday (Books provided by Valley Bookseller)Thanks for reading Stephanie's Dish Newsletter! This post is public so feel free to share itErin shared her Pumpkin gingerbread squares recipe from her new book, “Well Plated Everyday,” to give you a taste of the deliciousness in its pages.Pumpkin gingerbread squares with spiced cream cheese frostingIngredients for the Cake1/2 cup packed dark brown sugar2 large eggs, at room temperature3/4 cup pure pumpkin puree (not pumpkin pie filling)1/2 cup canola oil, or melted and cooled coconut oil1/4 cup unsulfured molasses (not blackstrap)2 teaspoons ground cinnamon11/4 teaspoons ground ginger1/2 teaspoon unsweetened cocoa powder1/4 teaspoon ground nutmeg1/4 teaspoon ground cloves1/2 teaspoon kosher salt 1 small orange1 cup all-purpose flour1/2 cup white whole wheat flour or regular whole wheat flour1 teaspoon baking powder1/2 teaspoon baking sodaInstructions For the CakePlace a rack in the center of your oven and preheat to 350°F. Coat an 8 by 8-inch baking pan with nonstick spray. Line the pan with parchment paper so that two strips overhang opposite sides like handles.In a large bowl, whisk together the brown sugar and eggs until pale and foamy, about 1 minute. Add the pumpkin puree, oil, molasses, cinnamon, ginger, cocoa powder, nutmeg, cloves, and salt. Zest half of the orange directly into the bowl (about 1 teaspoon). Reserve the remaining orange to zest for the frosting. Whisk until smoothly combined.Sprinkle the all-purpose flour, white whole wheat flour, baking powder, and baking soda over the top. Whisk until combined and smooth, stirring only as long as needed to incorporate all the ingredients.Scrape the batter into the prepared pan and smooth the top. Gently tap the pan on the counter to remove any air bubbles. Bake the cake for 20 to 24 minutes, until it is puffed, the edges are starting to pull away from the pan, and a tester inserted into the center of the cake comes out clean. Use the parchment overhang to lift the cake onto a wire rack and let it cool completely.While the cake cools, make the frosting: In the bowl of a stand mixer fitted recipe and ingredients continueIngredients For the Spiced Cream Cheese Frosting6 ounces reduced-fat cream cheese, or Neufchâtel cheese, at room temperature2 tablespoons unsalted butter, at room temperature1 1/2 cups powdered sugar plus a few additional tablespoons as needed1/2 teaspoon orange zest (use the same orange from the cake)1/2 teaspoon pure vanilla extract1/8 teaspoon ground cinnamon or pumpkin pieInstructions for the frostingWith the paddle attachment or in a large mixing bowl with a hand mixer, beat together the cream cheese and butter at medium speed for 2 minutes or until very smooth and well combined. Add the powdered sugar, orange zest (zest from the reserved orange directly into the bowl), vanilla, cinnamon, and salt. Beat on low speed for 30 seconds, until the powdered sugar is pretty incorporated. Increase the speed to high and pro tips beat until smooth, creamy, and fluffy, 1 to 2 minutes more. If you'd like a stiffer, sweeter frosting, add two tablespoons of powdered sugar until your desired consistency is reached. Spread the frosting on the cooled cake. For easier cutting, transfer to the refrigerator for 20 minutes to allow the frosting to set up (or go for it). Slice into squares of desired size and enjoy. EPISODE TRANSCRIPTStephanie [00:00:16]:Welcome to Dishing with Stephanie's dish, the podcast where we talk to cookbook authors and people obsessed with food generally. I am here today with Erin Clark. Erin is well plated on Instagram. She's also a best selling author of the well plated cookbook and the soon to be well plated everyday cookbook. You are gonna be having an event in the Twin Cities in Stillwater. I'm so excited for you.Erin Clarke [00:00:42]:I am thrilled as well. Can't wait. I worked to live, Yeah. Yes. So I lived in the Twin Cities at the very beginning of my career. I worked for Target, their corporate headquarters, so I just have a really big soft spot for the area, and I'm really looking forward to being back there again.Stephanie [00:01:00]:And do you live in Milwaukee now?Erin Clarke [00:01:02]:I live in Milwaukee now. Yes.Stephanie [00:01:04]:Okay. Because my family is all from Milwaukee, and I was looking on your Instagram. You make Milwaukee look more fun than I recall because we've been all over, like, the third ward, and you found some hidden gems that I was like, oh, she knows her way around here.Erin Clarke [00:01:20]:Yeah. I moved there about 10 years ago kicking and screaming because I married a Wisconsin boy and he's from Milwaukee, so we ended up back there. And I, like, I loved the city so much. I was like, I don't understand why I'm moving to still be cold and still be in the Midwest to this, like, random city. Minneapolis is great. And then I just fell in love with it. Like, it just has there it there's so much to do. The city has grown so much even just since I have been there.Erin Clarke [00:01:46]:We've got a great food scene. People are friendly. You're right on, like, Michigan. Like, it really has a lot going for it.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Stephanie [00:01:52]:Yeah. I really my family is in Delafield, but we go into Milwaukee and spend a couple days during the holidays and during the summer. I really like it. So, okay. Well, you're on the verge. Is has your new cookbook come out yet? I imagine it's already out.Erin Clarke [00:02:08]:No. It is t minus 11 days. Not that I'm counting. I am absolutely counting every single day. Okay. I just cannot I'm just so giddy. I, like, cannot wait for people to have it in their hands. You are gonna have a 100 recipes in the book, but will you,Stephanie [00:02:20]:like, get people that maybe aren't familiar with your profile kinda what your point of view is?Erin Clarke [00:02:29]:Absolutely. So I grew up cooking and baking with my grandmothers in Kansas, like pure Midwest comfort food. And then after I graduated college and started living on my own, I realized that I wasn't going to be able to live on grandma's cinnamon rolls and cakes that she taught me to make. So I needed to learn how to cook, and that was where I really started going to farmers markets, like, really just kinda discovering the beauty of eating seasonally, which I feel like we talk about very, you know, it's just so, like, a part of the conversation now. But for me back then, it really wasn't. Like, in my family, like, corn and potatoes are the primary vegetables. So, you know, so I was trying to explore markets, learn how to cook, but I found myself to do this, like, really missing my grandmother's cooking. So I would call my grammy and be like, hey.Erin Clarke [00:03:18]:Like, can you tell me about, like, your recipe for enchiladas? And she would, like, in detail, tell me on the phone while I was taking notes. And then I started to think like, okay. Well, you know, I'm learning to cook. I'm trying to feed myself well. Maybe I can make grammy's enchiladas, but let's just do a couple of little swaps, like, that could make it healthier. Let's try it with Greek yogurt instead of sour cream. Let's try a whole wheat tortilla. And then around that time, a friend had encouraged me to start a food blog, and I was like, what is a food blog? Like, I this is very, like, OG days, and I ended up posting the recipe, and I had a few friends from high school make it and love it.Erin Clarke [00:03:57]:And they're like, hey. Do you have any other recipes? And I was like, yeah. Like, I do. And so that it that just, you know, kinda sharing the lightened up versions of my grandmother's dishes just sort of started me off, and I still, like, very much keep the midwestern sensibility and unfussiness with my recipes. So if I could describe them briefly, it would be their easy, healthy with, heavy emphasis on lightened up everyday comfort food.Stephanie [00:04:27]:Which is perfect. I mean, honestly, that's what I love. I'm kinda more on the comfort food side, but I feel equally as comfortable cooking with kale, you know, as I would, I don't know, corn and potatoes. Right? And justErin Clarke [00:04:42]:Yeah. And I think it's wonderful that people have gotten you know, those ingredients have gotten more main stream. And I really like the idea of finding ways to make healthy eating more accessible. So for example, in my cookbook, on my blog, I will not put an ingredient in there if it's gonna require you to go to a food store. I try to keep the spices, like, very streamlined. I get it. Like, we're all busy and sometimes you're not in the mood to cook. So how can we get to a result that's good for you faster, but it's still delicious? Because life is also just way too short for boring chicken breasts and rice, like, every single night of our lives.Erin Clarke [00:05:23]:So how can we have a little fun with it without, you know, making it a ton of work for ourselves either?Stephanie [00:05:30]:So how long have you had your blog then?Erin Clarke [00:05:34]:Going on 13 years.Stephanie [00:05:35]:I was gonna say it has to be about we've had a radio show about food for 15 years, and we kinda started right at the very beginning of, you know, food culture. And that was one of the lot of the bloggers were getting started. And do you still blog a lot, or are you kinda to the stage where you're repurposing recipes and relooking at some of your old content?Erin Clarke [00:05:57]:We are doing both. So I still publish about 3 new recipes a week to my blog, and then we're constantly going back especially to some of those older recipes and seeing, you know, if there are tweaks that we can do to make them better. At the beginning, I was the photographer with my, like, flip phone under the our, you know, awful, like, orange light in our kitchen. So some of those recipes, it's been fun to go back and spruce them up. And then as, you know, video has taken over social media and with me being the face of the brand, a lot of the we've been shooting videos with me in them, and that has actually been a ton of fun in the sense of just, like, rediscovering, you know, favorite recipes that I haven't made in years.Stephanie [00:06:37]:Yeah. And looking back on, what would you say are, like are there some that are you're known for or that are, like, your specialties?Erin Clarke [00:06:47]:I would say I definitely am known overall for 1 pot meals. Like, if I can one pot or one pan something, I will absolutely do it. Recent one that we did, and this is just top of mind because we did the video a couple of weeks ago, is a homemade version of Hamburger Helper. So I grew up, like, Hamburger Helper House all the way, and there's still something, like, very nostalgic and comforting about it. Except, I mean, this will sound hysterical to describe it this way, but it is a gourmet Hamburger Helper. There's just I always like to find, like, just a couple of little things that you can tweak. You know, first of all, it's from scratch. It's easy.Erin Clarke [00:07:24]:You don't need the box. And I add a little bit of hot sauce and a little bit of Dijon mustard. You cook everything together in the same pot so that as the pasta cooking liquid reduces and the pasta releases those starches, it makes this really, like, luscious silky sauce without the need for any cream, and everyone loves this recipe. My husband loves it. My nieces love it from Yeah. My nieces that are the age from, like, 4 to 6. They all love this hamburger helper. Like, it's something that the whole family can really sit down and enjoy.Stephanie [00:07:55]:I love it. And you really do have a very distinct point of view in how you're thinking about your individual recipes. So I'm guessing you don't have za'atar in any of your ingredients.Erin Clarke [00:08:07]:I don't. Even though I personally love za'atar I do too. You know, I love it. I cook with it at home, but I recognize that, like, every single person doesn't have the spice cabinet that I have. So while I'll do, you know, Middle Eastern inspired dishes, and I love to travel so a lot of my dishes are inspired by my travels, I try to do it in a way that brings it home to the Midwest and makes it just as attainable for people as possible.Stephanie [00:08:34]:Right. Where is the last place that you traveled to, just out of curiosity?Erin Clarke [00:08:39]:We spent a month in France this spring, which was just wonderful. I never I speak pretty good French, and I you know, you just have to go back to practice. Yeah. Really purely academic.Stephanie [00:08:53]:Where did you go? What region?Erin Clarke [00:08:55]:So each time we go, we try to visit a different region. This time we did Alsace, which is right on the German border, and it is just right out of a fairy tale. It's the some of the little villages around there are what inspired Walt Disney to design Belle's hometown in Beauty and the Beast. And it really was it was like stepping into a storybook. It was just so charming.Stephanie [00:09:19]:Are you able to as a content creator, are you able to take, like, a month off and fully unplug, or are you just working remotely? How does that work for you? Because I imagine you've got a team at this point.Erin Clarke [00:09:32]:I do. I have a wonderful team. They're just fantastic. Like, well plated would not be able to offer the content that we do without them. And I think that they would probably be more okay with me unplugging than I am okay with myself being totally off. You know, and this is just the reality of being a small business owner. Like, for us, even getting a full day off on the weekend is really, really challenging. And you kind of it kind of bites you the next day, you know, or Monday wouldn't get back.Erin Clarke [00:10:02]:I'm trying to be a little better about finding at least one day where we don't do any work. So even when we travel, we are always checking in. We put in a few hours here and there. We're often creating content while we're out there. But I also just view it as, like, wow. How cool is it that I get to yes. You could view it as, like, I'm in France and I'm working.Stephanie [00:10:22]:Yeah.Erin Clarke [00:10:22]:I view it as, like, how cool I can go to France while I work.Stephanie [00:10:26]:Yeah. And it is really like a change in lifestyle. Like, the creative culture has created so much flexibility for so many people. Do you get caught up and worried about, like, the algorithms and when things change and traffic goes down, and are you always kinda chasing that?Erin Clarke [00:10:43]:I mean, we are chasing it in the sense that, you know, it is our livelihood. Like, my site depends on traffic, and that traffic primarily for us comes from Google search. So I'm constantly, like, reading articles, trying to stay up to date. At the same time, ranking a friend of mine described it as, like, checking your rankings is, like, standing on the scale every single day. Don't do it. Just overall, you know, we're always looking for healthy growth, and the truth is, like, you are constantly you win some, you lose some. This is a particularly challenging time for online content creators just with AI. You know, no one is really certain of what what that's gonna lead to.Erin Clarke [00:11:29]:You're seeing AI appear in search results where independent content creators like myself and my peers used to have our recipes appear. Now it's AI. And just over really, especially the last 5 years, I feel like it's gotten supersaturated. And so Google is sorting through what's quality content and what's not. And so there's less there's just overall there's just less space to go around, and there's less content than ever. Or excuse me, less space to go around and more content than ever.Stephanie [00:12:01]:And this idea of low quality is sort of a you know, to get to these advertising tiers, people need to have high quality content. Google's just like, oh, we spotted some low quality content. And you're just like, what? Like, help me figure this out. I so many people have been caught in that kind of trap of trying to grow and not really getting direction very much from Google. And it is just changing the game, I think. And then I wonder, like, okay. As creatives, we're gonna find the next thing. Right? So is it like, I'm seeing a lot of people you mentioned video.Stephanie [00:12:39]:I'm seeing a lot of people on YouTube creating their own TV shows. I'm seeing substacks. Is that something that you're exploring? Any of those other alternative avenues?Erin Clarke [00:12:50]:It's one of those things where, like, if I could clone myself, I would try to do them all. Substack, I think, is really fun and intriguing to me because it gives people a way to directly support at a very affordable rate their favorite authors, creators. For us, I've but I feel like a key to making that work is to offer content that you can't get anywhere else without paying. Currently, Well Plated is free for readers to access, and we don't really have the capacity to create additional free content on top of that. So kind of the way that we have structured our strategy is to give away as much as possible. Not only are the recipes free, we do free meal plans. And my hope is that we'll make Well Plate as a resource for you and make it the place that you wanna go. And then, you know, for now, if by cultivating that loyal reader base, that can kind of be a foundation of our business that's not subject to algorithms.Stephanie [00:13:51]:Yeah. Like maybe creating modules or workbooks or, PDF content that can be about, you know, the top 30 things you need to have in your pantry and blah blah blah.Erin Clarke [00:14:03]:Mhmm. Yeah. We're always looking to offer resources right now. We're working on putting together updated super comprehensive Thanksgiving guide that gives you the realistic week of Thanksgiving prep list, not the like I mean, yes. It would be great. I know I can pre freeze pie crust 3 months in advance. I am not freezing my Thanksgiving pie crust 3 months in advance. I'm just not that person.Erin Clarke [00:14:26]:I admire that person. I'm not that person. So what say we start on Sunday. Like, how can we really get this done? Yeah. How are we gonna streamline our shopping list? Like, I'm always looking for ways to provide value. So we're really excited about that PDF that'll be coming out here at the end of the month.Stephanie [00:14:41]:How many people do you cook for at Thanksgiving?Erin Clarke [00:14:45]:I'm very spoiled on Thanksgiving day, and then I get to go to my mom's house. And she and my stepdad are fabulous cooks and take off, like, 2 days of work. And the turkey is like a masterpiece. But for about the last now going on almost oh my gosh. How many years has it been? Now going on almost 15 years, I've been hosting Friendsgiving. Oh, yeah. At its smallest, it was probably about 7 people. At 1 year, we got up to 35 people.Erin Clarke [00:15:12]:Now we're kind of somewhere in the sweet spot with around 20. So that every year is just really just it's like chaos, but in the most fun way. Now that, you know, when it started out, it was all adults. We set nice tables. Now my friends have families, so you have kids, like, running around all over the place.Stephanie [00:15:29]:Right. Do you do it at a certain time a year, or do you do it in the month of November? Some people I know do, like, it in February and call it febsgiving.Erin Clarke [00:15:38]:That's well, with how crazy busy holidays are, I completely understand. And, like, let's be honest, there's not that much to look forward to for most of February March holiday wise. We do we do November. So I guess I'm just lucky because I get I love Thanksgiving food. I'm like, this is great that I get to eat this more than once. I'm gonna eat it for Thanksgiving, and then I'm gonna go home and I'm gonna eat it on the actual holiday.Stephanie [00:16:01]:Yes. Super delicious. Okay. So let's talk a little bit more about your book. Like, do you have it organized in any certain way?Erin Clarke [00:16:09]:Yes. So I like to and I know cookbooks all take different approaches, and it's kind of fun to see how different cookbook authors differentiate things. For me, I think it's just like, I'm a very traditional cookbook girl in the sense of the organization. So, you know, we start out with breakfast, have appetizers and drinks, salads, and then the main dishes are really the meat and potatoes of the book, pun intended. Just because that is where I know that people need the most help. Like, everyone has to cook dinner. So having a robust assortment of recipes and then organizing those well is really important to me. So we actually ended up breaking the main dishes down into 3 different categories.Erin Clarke [00:16:55]:So there's an entire chapter that's just pure one pot meals. One pot, one pan. Boom. We have a chapter, that's mostly focused on lightened up comfort food. And then we have this 3rd chapter that I did not intentionally set out to make it a vegetarian chapter just because I never want vegetarian food to feel lesser than or like it needs to get singled out. But we just ended up with this really wonderful collection of vegetarian dishes. They're also pretty heavily globally inspired that ended up being their own chapter as well. So we call those the veggie mains with all the flavor.Erin Clarke [00:17:31]:And then you've got your, you know, your soups, your sides, and, of course, your sweets.Stephanie [00:17:36]:How do you find, like so you have a team of people. How do you find them? Do you just advertise for them and interview just like a normal company would?Erin Clarke [00:17:46]:It's really hard. It's really hard to find good people. Like, I feel incredibly lucky. I've worked with most of my team for 5 years or longer. Some of it has been word-of-mouth. You know, like, other bloggers will work with someone and say, hey. You know, my social media person you know, I might reach out to a friend and say, hey. I'm really looking for someone to help me with my Facebook.Erin Clarke [00:18:08]:And, you know, friends will generously say, like, hey. My social media manager is great. Why don't you reach out to her? You know, some of it has been we went through our when we hired our first full time employee, we did the whole post on Indeed, like, a really rigorous application interview process. And I actually ended up finding Brenna, our first employee, because I posted on my Instagram. And so she reached out, applied through Indeed, you know, and we'd really went through that formal process. But it is truly time consuming and exhausting. Yeah. It's hard.Erin Clarke [00:18:38]:And I think every business I don't exhausting. Yeah. It's hard. And I think every business, I don't find myself unique in that way. And I think the first hire or the first couple are also reallyStephanie [00:18:46]:hard because you're probably getting to the point where you can monetize some things, but it, like, takes money to make money, and it takes more hands to make money. SoErin Clarke [00:19:01]:Mhmm.Stephanie [00:19:02]:How did you feel like you knew when that time was right?Erin Clarke [00:19:07]:When I just could not it just got to a point where I either had to be we either needed to hire someone or we needed to be okay with doing a lot less.Stephanie [00:19:18]:Yeah.Erin Clarke [00:19:18]:And I just could not you know, at that point, I had managed to outsource, you know, the recipe photography, the social media, But I really was so burned out, and I was like, I can't you know, I love what I do, but I can't do it at the right capacity. And I'm not enjoying my life. So how do I find someone that I really want to invest in? And invest is the word to use because as you said, it is not cheap to hire someone. Not only to pay, you know, if you wanna hire someone good, they deserve a great wage.Stephanie [00:19:51]:Yep.Erin Clarke [00:19:51]:And then also even expenses like setting up a 401 k, kind of thinking through some of those pieces. Like, that is administratively very time consuming, and it is costly. But it's worth it. Like, I that was, you know, one of the best decisions I've ever made for my business.Stephanie [00:20:08]:And things like health care. I mean, if you are employing people full time, they want benefits.Erin Clarke [00:20:14]:Yeah. Exactly. And you can choose not to offer benefits, but then you're not gonna get the quality of candidates that you're looking for. And also just personally, for me, like, building a company where I can provide benefits for people, like, that's something that I'm proud of and that we wanna be able to offer.Stephanie [00:20:31]:Yeah. It's funny that you mentioned that because I had a business before getting I'm mostly a broadcaster who happens to write some cookbooks that are regionally based. But before being a broadcaster, I did have a small business, and I was really proud of the fact that we always offered health care. Like, it just felt like, businesses. I didn't it's not the business's job, but it is the way our society is set up. So if that's the way it's gonna be, then let's participate. Let's do it. Let's take care of our employees.Stephanie [00:21:00]:At some point, I wish that everyone could have a single payer health care system and just pay into it, but that's my utopian fantasy as a freelancer out here still, you know, paying for health care on the open market. It's not cheap.Erin Clarke [00:21:13]:No. It's not. It's really challenging.Stephanie [00:21:15]:I know. And that someday we're all gonna get together. Like, there's a 150,000 creatives just in the state of Minnesota all buying independent health care. It'd be cool if we could find some way to all band together and bring everyone else's cost down too. Right?Erin Clarke [00:21:29]:Yeah. I love it. Yeah.Stephanie [00:21:32]:Can you tell me some of your favorite cookbooks? Like, do you, like, even look at cookbooks anymore, or are you just so focused on your own?Erin Clarke [00:21:41]:No. I just love cookbooks. I read cookbooks like people read novels, which is why, you know, if you read my first cookbook and my second one when it comes out, like, the writing is incredibly personal to me. I pour, like, so much of myself into that because food you know, the recipes need to work. They need to be rock solid. That's the number one thing with a cookbook. And we work incredibly, incredibly diligently on that. My whole team does.Erin Clarke [00:22:06]:But from there, like, I just want a cookbook with some personality.Stephanie [00:22:10]:Yeah.Erin Clarke [00:22:10]:And so, like, I just find it so inspiring to hear both the food, hear the stories. And then I can say, like, anyone can post a recipe online, and I absolutely stand behind the quality of the well plated recipes that we do online. But there is something special and a higher standard about a cookbook that, there it's just, like, sacred to me. Like, I feel like you're, like, getting a a piece of someone. And I have a lot a lot of cookbooks. I joke, but it's not it's actually quite true that Ina Garten taught me how to cook when I started. When I started my blog, my husband was in law school. We were on a budget.Erin Clarke [00:22:49]:Like, we were not going out to eat, And he had a voracious appetite. So I was like, okay. I gotta figure out how to cook food that tastes good because we enjoy you know, that we'll enjoy eating that, you know, makes a decent enough quantity to feed him, like, start hosting friends. And so I just checked out Ina's cookbooks from the library and would read them and, you know, work my way through them. So from there so the foundation of my grandmother's and then, like, moving on to Ina Garten.Stephanie [00:23:19]:Yeah.Erin Clarke [00:23:19]:Some of the and then I also, you know, now that I am a professional recipe developer, I also have taken lessons from the way that some of the best of the best write their recipes. So one person that always comes in mind to me is Dori Greenspan. I just think she has this beautiful way of writing recipes, and she's kind of who I learned. Like, don't you can't just don't just tell me the time on the stove. I need you to tell me what it smells like. I need you to tell me, you know, if the color's golden. Like, how do we appeal to all of these different senses to make people feel really confident? And that confidence aspect is really important to me too. So I want you to feel good the entire time you're making my recipe, not just be, like, pleased at the end that it turned out.Erin Clarke [00:24:04]:So, you know, if you're making a cake batter and it looks curdled, I'm gonna tell you it will it looks curdled. It'll be fine. And I feel like I picked some of that up from Dory Greenspan as well.Stephanie [00:24:17]:Oh, wow. Those are some of my heroes too. So it's fun to hear you say that. Have you I just started reading the Ina Garten memoir.Erin Clarke [00:24:24]:Oh, I'm listening to it. I'm about a third of the way through. It's just delightful.Stephanie [00:24:28]:I know. She's so great. I does she read it? I probably should have listened because I just find her so she's so funny.Erin Clarke [00:24:36]:She really is. Yeah. She it's just it's delightful.Stephanie [00:24:39]:Yeah. Okay. So people can come to your you can do a reading. You're gonna be at Valley Booksellers in Stillwater on October 13th.Erin Clarke [00:24:48]:We are doing the event at Modern Well. So it's in partnership with Valley. So it's in Minneapolis, and I will have a partner in conversation, Leigh Funke, from Fit Foodie Finds, who is a friend and just, like, a rock star food blogger who is also based in the Twin Cities. So she graciously agreed to do a q and a with me. We'll be having some snacks passed out from the book. It's just gonna be a really funny thing of conversation. Of course, everyone will leave with a signed copy of the book, and I'm just so looking forward to having that in person connection.Stephanie [00:25:23]:Yes. I'll go ahead and put a link for tickets in the show notes. I'm gonna bump up when I, release this podcast so that people have time to get tickets. It was super nice to talk with you and to meet you. I'm excited about your book. I have followed you on Instagram, so it's fun to get a chance to talk with you. And I loved hearing how thoughtful you are about your point of view on the recipes. It really shows in the work that you do.Stephanie [00:25:49]:You're doing a really goodErin Clarke [00:25:51]:job. Thank you so so much. That really just means a lot. I can't overstate how much that means because sometimes you just feel I mean it's hard.Stephanie [00:25:59]:You're in the void.Erin Clarke [00:25:59]:It's hard. It's a lot of work. Yeah. Mhmm.Stephanie [00:26:01]:Absolutely. Alright, Erin. It's great. Good luck with the book and I maybe we'll see you at Modern Well. Who knows?Erin Clarke [00:26:08]:Yeah. I hope so. It was great meeting you.Stephanie [00:26:10]:Okay. Thanks, Sarah.Erin Clarke [00:26:11]:Thanks again. 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

We had a lovely chat with Erin Clarke, from @Wellplated on Instagram and author of “Well Plated” and her new book, “Well Plated Every Day.” Scroll down for Erin's pumpkin gingerbread squares with spiced cream cheese frosting recipe.Cookbook Signing Event DetailsJoin Erin at ModernWell in Minneapolis on 10/30, 7:00pm-8:30pm, for her book signing event!  The Well Plated Cookbook, Erin Clarke, and Lee Funke of Fit Foodie Finds!Erin discusses her journey, from the influential blog Well Plated by Erin, to the creation of her popular cookbooks. You will sample one of Erin's delicious recipes – and leave with a signed copy of Well Plated Everyday (Books provided by Valley Bookseller)Thanks for reading Stephanie's Dish Newsletter! This post is public so feel free to share itErin shared her Pumpkin gingerbread squares recipe from her new book, “Well Plated Everyday,” to give you a taste of the deliciousness in its pages.Pumpkin gingerbread squares with spiced cream cheese frostingIngredients for the Cake1/2 cup packed dark brown sugar2 large eggs, at room temperature3/4 cup pure pumpkin puree (not pumpkin pie filling)1/2 cup canola oil, or melted and cooled coconut oil1/4 cup unsulfured molasses (not blackstrap)2 teaspoons ground cinnamon11/4 teaspoons ground ginger1/2 teaspoon unsweetened cocoa powder1/4 teaspoon ground nutmeg1/4 teaspoon ground cloves1/2 teaspoon kosher salt 1 small orange1 cup all-purpose flour1/2 cup white whole wheat flour or regular whole wheat flour1 teaspoon baking powder1/2 teaspoon baking sodaInstructions For the CakePlace a rack in the center of your oven and preheat to 350°F. Coat an 8 by 8-inch baking pan with nonstick spray. Line the pan with parchment paper so that two strips overhang opposite sides like handles.In a large bowl, whisk together the brown sugar and eggs until pale and foamy, about 1 minute. Add the pumpkin puree, oil, molasses, cinnamon, ginger, cocoa powder, nutmeg, cloves, and salt. Zest half of the orange directly into the bowl (about 1 teaspoon). Reserve the remaining orange to zest for the frosting. Whisk until smoothly combined.Sprinkle the all-purpose flour, white whole wheat flour, baking powder, and baking soda over the top. Whisk until combined and smooth, stirring only as long as needed to incorporate all the ingredients.Scrape the batter into the prepared pan and smooth the top. Gently tap the pan on the counter to remove any air bubbles. Bake the cake for 20 to 24 minutes, until it is puffed, the edges are starting to pull away from the pan, and a tester inserted into the center of the cake comes out clean. Use the parchment overhang to lift the cake onto a wire rack and let it cool completely.While the cake cools, make the frosting: In the bowl of a stand mixer fitted recipe and ingredients continueIngredients For the Spiced Cream Cheese Frosting6 ounces reduced-fat cream cheese, or Neufchâtel cheese, at room temperature2 tablespoons unsalted butter, at room temperature1 1/2 cups powdered sugar plus a few additional tablespoons as needed1/2 teaspoon orange zest (use the same orange from the cake)1/2 teaspoon pure vanilla extract1/8 teaspoon ground cinnamon or pumpkin pieInstructions for the frostingWith the paddle attachment or in a large mixing bowl with a hand mixer, beat together the cream cheese and butter at medium speed for 2 minutes or until very smooth and well combined. Add the powdered sugar, orange zest (zest from the reserved orange directly into the bowl), vanilla, cinnamon, and salt. Beat on low speed for 30 seconds, until the powdered sugar is pretty incorporated. Increase the speed to high and pro tips beat until smooth, creamy, and fluffy, 1 to 2 minutes more. If you'd like a stiffer, sweeter frosting, add two tablespoons of powdered sugar until your desired consistency is reached. Spread the frosting on the cooled cake. For easier cutting, transfer to the refrigerator for 20 minutes to allow the frosting to set up (or go for it). Slice into squares of desired size and enjoy. EPISODE TRANSCRIPTStephanie [00:00:16]:Welcome to Dishing with Stephanie's dish, the podcast where we talk to cookbook authors and people obsessed with food generally. I am here today with Erin Clark. Erin is well plated on Instagram. She's also a best selling author of the well plated cookbook and the soon to be well plated everyday cookbook. You are gonna be having an event in the Twin Cities in Stillwater. I'm so excited for you.Erin Clarke [00:00:42]:I am thrilled as well. Can't wait. I worked to live, Yeah. Yes. So I lived in the Twin Cities at the very beginning of my career. I worked for Target, their corporate headquarters, so I just have a really big soft spot for the area, and I'm really looking forward to being back there again.Stephanie [00:01:00]:And do you live in Milwaukee now?Erin Clarke [00:01:02]:I live in Milwaukee now. Yes.Stephanie [00:01:04]:Okay. Because my family is all from Milwaukee, and I was looking on your Instagram. You make Milwaukee look more fun than I recall because we've been all over, like, the third ward, and you found some hidden gems that I was like, oh, she knows her way around here.Erin Clarke [00:01:20]:Yeah. I moved there about 10 years ago kicking and screaming because I married a Wisconsin boy and he's from Milwaukee, so we ended up back there. And I, like, I loved the city so much. I was like, I don't understand why I'm moving to still be cold and still be in the Midwest to this, like, random city. Minneapolis is great. And then I just fell in love with it. Like, it just has there it there's so much to do. The city has grown so much even just since I have been there.Erin Clarke [00:01:46]:We've got a great food scene. People are friendly. You're right on, like, Michigan. Like, it really has a lot going for it.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Stephanie [00:01:52]:Yeah. I really my family is in Delafield, but we go into Milwaukee and spend a couple days during the holidays and during the summer. I really like it. So, okay. Well, you're on the verge. Is has your new cookbook come out yet? I imagine it's already out.Erin Clarke [00:02:08]:No. It is t minus 11 days. Not that I'm counting. I am absolutely counting every single day. Okay. I just cannot I'm just so giddy. I, like, cannot wait for people to have it in their hands. You are gonna have a 100 recipes in the book, but will you,Stephanie [00:02:20]:like, get people that maybe aren't familiar with your profile kinda what your point of view is?Erin Clarke [00:02:29]:Absolutely. So I grew up cooking and baking with my grandmothers in Kansas, like pure Midwest comfort food. And then after I graduated college and started living on my own, I realized that I wasn't going to be able to live on grandma's cinnamon rolls and cakes that she taught me to make. So I needed to learn how to cook, and that was where I really started going to farmers markets, like, really just kinda discovering the beauty of eating seasonally, which I feel like we talk about very, you know, it's just so, like, a part of the conversation now. But for me back then, it really wasn't. Like, in my family, like, corn and potatoes are the primary vegetables. So, you know, so I was trying to explore markets, learn how to cook, but I found myself to do this, like, really missing my grandmother's cooking. So I would call my grammy and be like, hey.Erin Clarke [00:03:18]:Like, can you tell me about, like, your recipe for enchiladas? And she would, like, in detail, tell me on the phone while I was taking notes. And then I started to think like, okay. Well, you know, I'm learning to cook. I'm trying to feed myself well. Maybe I can make grammy's enchiladas, but let's just do a couple of little swaps, like, that could make it healthier. Let's try it with Greek yogurt instead of sour cream. Let's try a whole wheat tortilla. And then around that time, a friend had encouraged me to start a food blog, and I was like, what is a food blog? Like, I this is very, like, OG days, and I ended up posting the recipe, and I had a few friends from high school make it and love it.Erin Clarke [00:03:57]:And they're like, hey. Do you have any other recipes? And I was like, yeah. Like, I do. And so that it that just, you know, kinda sharing the lightened up versions of my grandmother's dishes just sort of started me off, and I still, like, very much keep the midwestern sensibility and unfussiness with my recipes. So if I could describe them briefly, it would be their easy, healthy with, heavy emphasis on lightened up everyday comfort food.Stephanie [00:04:27]:Which is perfect. I mean, honestly, that's what I love. I'm kinda more on the comfort food side, but I feel equally as comfortable cooking with kale, you know, as I would, I don't know, corn and potatoes. Right? And justErin Clarke [00:04:42]:Yeah. And I think it's wonderful that people have gotten you know, those ingredients have gotten more main stream. And I really like the idea of finding ways to make healthy eating more accessible. So for example, in my cookbook, on my blog, I will not put an ingredient in there if it's gonna require you to go to a food store. I try to keep the spices, like, very streamlined. I get it. Like, we're all busy and sometimes you're not in the mood to cook. So how can we get to a result that's good for you faster, but it's still delicious? Because life is also just way too short for boring chicken breasts and rice, like, every single night of our lives.Erin Clarke [00:05:23]:So how can we have a little fun with it without, you know, making it a ton of work for ourselves either?Stephanie [00:05:30]:So how long have you had your blog then?Erin Clarke [00:05:34]:Going on 13 years.Stephanie [00:05:35]:I was gonna say it has to be about we've had a radio show about food for 15 years, and we kinda started right at the very beginning of, you know, food culture. And that was one of the lot of the bloggers were getting started. And do you still blog a lot, or are you kinda to the stage where you're repurposing recipes and relooking at some of your old content?Erin Clarke [00:05:57]:We are doing both. So I still publish about 3 new recipes a week to my blog, and then we're constantly going back especially to some of those older recipes and seeing, you know, if there are tweaks that we can do to make them better. At the beginning, I was the photographer with my, like, flip phone under the our, you know, awful, like, orange light in our kitchen. So some of those recipes, it's been fun to go back and spruce them up. And then as, you know, video has taken over social media and with me being the face of the brand, a lot of the we've been shooting videos with me in them, and that has actually been a ton of fun in the sense of just, like, rediscovering, you know, favorite recipes that I haven't made in years.Stephanie [00:06:37]:Yeah. And looking back on, what would you say are, like are there some that are you're known for or that are, like, your specialties?Erin Clarke [00:06:47]:I would say I definitely am known overall for 1 pot meals. Like, if I can one pot or one pan something, I will absolutely do it. Recent one that we did, and this is just top of mind because we did the video a couple of weeks ago, is a homemade version of Hamburger Helper. So I grew up, like, Hamburger Helper House all the way, and there's still something, like, very nostalgic and comforting about it. Except, I mean, this will sound hysterical to describe it this way, but it is a gourmet Hamburger Helper. There's just I always like to find, like, just a couple of little things that you can tweak. You know, first of all, it's from scratch. It's easy.Erin Clarke [00:07:24]:You don't need the box. And I add a little bit of hot sauce and a little bit of Dijon mustard. You cook everything together in the same pot so that as the pasta cooking liquid reduces and the pasta releases those starches, it makes this really, like, luscious silky sauce without the need for any cream, and everyone loves this recipe. My husband loves it. My nieces love it from Yeah. My nieces that are the age from, like, 4 to 6. They all love this hamburger helper. Like, it's something that the whole family can really sit down and enjoy.Stephanie [00:07:55]:I love it. And you really do have a very distinct point of view in how you're thinking about your individual recipes. So I'm guessing you don't have za'atar in any of your ingredients.Erin Clarke [00:08:07]:I don't. Even though I personally love za'atar I do too. You know, I love it. I cook with it at home, but I recognize that, like, every single person doesn't have the spice cabinet that I have. So while I'll do, you know, Middle Eastern inspired dishes, and I love to travel so a lot of my dishes are inspired by my travels, I try to do it in a way that brings it home to the Midwest and makes it just as attainable for people as possible.Stephanie [00:08:34]:Right. Where is the last place that you traveled to, just out of curiosity?Erin Clarke [00:08:39]:We spent a month in France this spring, which was just wonderful. I never I speak pretty good French, and I you know, you just have to go back to practice. Yeah. Really purely academic.Stephanie [00:08:53]:Where did you go? What region?Erin Clarke [00:08:55]:So each time we go, we try to visit a different region. This time we did Alsace, which is right on the German border, and it is just right out of a fairy tale. It's the some of the little villages around there are what inspired Walt Disney to design Belle's hometown in Beauty and the Beast. And it really was it was like stepping into a storybook. It was just so charming.Stephanie [00:09:19]:Are you able to as a content creator, are you able to take, like, a month off and fully unplug, or are you just working remotely? How does that work for you? Because I imagine you've got a team at this point.Erin Clarke [00:09:32]:I do. I have a wonderful team. They're just fantastic. Like, well plated would not be able to offer the content that we do without them. And I think that they would probably be more okay with me unplugging than I am okay with myself being totally off. You know, and this is just the reality of being a small business owner. Like, for us, even getting a full day off on the weekend is really, really challenging. And you kind of it kind of bites you the next day, you know, or Monday wouldn't get back.Erin Clarke [00:10:02]:I'm trying to be a little better about finding at least one day where we don't do any work. So even when we travel, we are always checking in. We put in a few hours here and there. We're often creating content while we're out there. But I also just view it as, like, wow. How cool is it that I get to yes. You could view it as, like, I'm in France and I'm working.Stephanie [00:10:22]:Yeah.Erin Clarke [00:10:22]:I view it as, like, how cool I can go to France while I work.Stephanie [00:10:26]:Yeah. And it is really like a change in lifestyle. Like, the creative culture has created so much flexibility for so many people. Do you get caught up and worried about, like, the algorithms and when things change and traffic goes down, and are you always kinda chasing that?Erin Clarke [00:10:43]:I mean, we are chasing it in the sense that, you know, it is our livelihood. Like, my site depends on traffic, and that traffic primarily for us comes from Google search. So I'm constantly, like, reading articles, trying to stay up to date. At the same time, ranking a friend of mine described it as, like, checking your rankings is, like, standing on the scale every single day. Don't do it. Just overall, you know, we're always looking for healthy growth, and the truth is, like, you are constantly you win some, you lose some. This is a particularly challenging time for online content creators just with AI. You know, no one is really certain of what what that's gonna lead to.Erin Clarke [00:11:29]:You're seeing AI appear in search results where independent content creators like myself and my peers used to have our recipes appear. Now it's AI. And just over really, especially the last 5 years, I feel like it's gotten supersaturated. And so Google is sorting through what's quality content and what's not. And so there's less there's just overall there's just less space to go around, and there's less content than ever. Or excuse me, less space to go around and more content than ever.Stephanie [00:12:01]:And this idea of low quality is sort of a you know, to get to these advertising tiers, people need to have high quality content. Google's just like, oh, we spotted some low quality content. And you're just like, what? Like, help me figure this out. I so many people have been caught in that kind of trap of trying to grow and not really getting direction very much from Google. And it is just changing the game, I think. And then I wonder, like, okay. As creatives, we're gonna find the next thing. Right? So is it like, I'm seeing a lot of people you mentioned video.Stephanie [00:12:39]:I'm seeing a lot of people on YouTube creating their own TV shows. I'm seeing substacks. Is that something that you're exploring? Any of those other alternative avenues?Erin Clarke [00:12:50]:It's one of those things where, like, if I could clone myself, I would try to do them all. Substack, I think, is really fun and intriguing to me because it gives people a way to directly support at a very affordable rate their favorite authors, creators. For us, I've but I feel like a key to making that work is to offer content that you can't get anywhere else without paying. Currently, Well Plated is free for readers to access, and we don't really have the capacity to create additional free content on top of that. So kind of the way that we have structured our strategy is to give away as much as possible. Not only are the recipes free, we do free meal plans. And my hope is that we'll make Well Plate as a resource for you and make it the place that you wanna go. And then, you know, for now, if by cultivating that loyal reader base, that can kind of be a foundation of our business that's not subject to algorithms.Stephanie [00:13:51]:Yeah. Like maybe creating modules or workbooks or, PDF content that can be about, you know, the top 30 things you need to have in your pantry and blah blah blah.Erin Clarke [00:14:03]:Mhmm. Yeah. We're always looking to offer resources right now. We're working on putting together updated super comprehensive Thanksgiving guide that gives you the realistic week of Thanksgiving prep list, not the like I mean, yes. It would be great. I know I can pre freeze pie crust 3 months in advance. I am not freezing my Thanksgiving pie crust 3 months in advance. I'm just not that person.Erin Clarke [00:14:26]:I admire that person. I'm not that person. So what say we start on Sunday. Like, how can we really get this done? Yeah. How are we gonna streamline our shopping list? Like, I'm always looking for ways to provide value. So we're really excited about that PDF that'll be coming out here at the end of the month.Stephanie [00:14:41]:How many people do you cook for at Thanksgiving?Erin Clarke [00:14:45]:I'm very spoiled on Thanksgiving day, and then I get to go to my mom's house. And she and my stepdad are fabulous cooks and take off, like, 2 days of work. And the turkey is like a masterpiece. But for about the last now going on almost oh my gosh. How many years has it been? Now going on almost 15 years, I've been hosting Friendsgiving. Oh, yeah. At its smallest, it was probably about 7 people. At 1 year, we got up to 35 people.Erin Clarke [00:15:12]:Now we're kind of somewhere in the sweet spot with around 20. So that every year is just really just it's like chaos, but in the most fun way. Now that, you know, when it started out, it was all adults. We set nice tables. Now my friends have families, so you have kids, like, running around all over the place.Stephanie [00:15:29]:Right. Do you do it at a certain time a year, or do you do it in the month of November? Some people I know do, like, it in February and call it febsgiving.Erin Clarke [00:15:38]:That's well, with how crazy busy holidays are, I completely understand. And, like, let's be honest, there's not that much to look forward to for most of February March holiday wise. We do we do November. So I guess I'm just lucky because I get I love Thanksgiving food. I'm like, this is great that I get to eat this more than once. I'm gonna eat it for Thanksgiving, and then I'm gonna go home and I'm gonna eat it on the actual holiday.Stephanie [00:16:01]:Yes. Super delicious. Okay. So let's talk a little bit more about your book. Like, do you have it organized in any certain way?Erin Clarke [00:16:09]:Yes. So I like to and I know cookbooks all take different approaches, and it's kind of fun to see how different cookbook authors differentiate things. For me, I think it's just like, I'm a very traditional cookbook girl in the sense of the organization. So, you know, we start out with breakfast, have appetizers and drinks, salads, and then the main dishes are really the meat and potatoes of the book, pun intended. Just because that is where I know that people need the most help. Like, everyone has to cook dinner. So having a robust assortment of recipes and then organizing those well is really important to me. So we actually ended up breaking the main dishes down into 3 different categories.Erin Clarke [00:16:55]:So there's an entire chapter that's just pure one pot meals. One pot, one pan. Boom. We have a chapter, that's mostly focused on lightened up comfort food. And then we have this 3rd chapter that I did not intentionally set out to make it a vegetarian chapter just because I never want vegetarian food to feel lesser than or like it needs to get singled out. But we just ended up with this really wonderful collection of vegetarian dishes. They're also pretty heavily globally inspired that ended up being their own chapter as well. So we call those the veggie mains with all the flavor.Erin Clarke [00:17:31]:And then you've got your, you know, your soups, your sides, and, of course, your sweets.Stephanie [00:17:36]:How do you find, like so you have a team of people. How do you find them? Do you just advertise for them and interview just like a normal company would?Erin Clarke [00:17:46]:It's really hard. It's really hard to find good people. Like, I feel incredibly lucky. I've worked with most of my team for 5 years or longer. Some of it has been word-of-mouth. You know, like, other bloggers will work with someone and say, hey. You know, my social media person you know, I might reach out to a friend and say, hey. I'm really looking for someone to help me with my Facebook.Erin Clarke [00:18:08]:And, you know, friends will generously say, like, hey. My social media manager is great. Why don't you reach out to her? You know, some of it has been we went through our when we hired our first full time employee, we did the whole post on Indeed, like, a really rigorous application interview process. And I actually ended up finding Brenna, our first employee, because I posted on my Instagram. And so she reached out, applied through Indeed, you know, and we'd really went through that formal process. But it is truly time consuming and exhausting. Yeah. It's hard.Erin Clarke [00:18:38]:And I think every business I don't exhausting. Yeah. It's hard. And I think every business, I don't find myself unique in that way. And I think the first hire or the first couple are also reallyStephanie [00:18:46]:hard because you're probably getting to the point where you can monetize some things, but it, like, takes money to make money, and it takes more hands to make money. SoErin Clarke [00:19:01]:Mhmm.Stephanie [00:19:02]:How did you feel like you knew when that time was right?Erin Clarke [00:19:07]:When I just could not it just got to a point where I either had to be we either needed to hire someone or we needed to be okay with doing a lot less.Stephanie [00:19:18]:Yeah.Erin Clarke [00:19:18]:And I just could not you know, at that point, I had managed to outsource, you know, the recipe photography, the social media, But I really was so burned out, and I was like, I can't you know, I love what I do, but I can't do it at the right capacity. And I'm not enjoying my life. So how do I find someone that I really want to invest in? And invest is the word to use because as you said, it is not cheap to hire someone. Not only to pay, you know, if you wanna hire someone good, they deserve a great wage.Stephanie [00:19:51]:Yep.Erin Clarke [00:19:51]:And then also even expenses like setting up a 401 k, kind of thinking through some of those pieces. Like, that is administratively very time consuming, and it is costly. But it's worth it. Like, I that was, you know, one of the best decisions I've ever made for my business.Stephanie [00:20:08]:And things like health care. I mean, if you are employing people full time, they want benefits.Erin Clarke [00:20:14]:Yeah. Exactly. And you can choose not to offer benefits, but then you're not gonna get the quality of candidates that you're looking for. And also just personally, for me, like, building a company where I can provide benefits for people, like, that's something that I'm proud of and that we wanna be able to offer.Stephanie [00:20:31]:Yeah. It's funny that you mentioned that because I had a business before getting I'm mostly a broadcaster who happens to write some cookbooks that are regionally based. But before being a broadcaster, I did have a small business, and I was really proud of the fact that we always offered health care. Like, it just felt like, businesses. I didn't it's not the business's job, but it is the way our society is set up. So if that's the way it's gonna be, then let's participate. Let's do it. Let's take care of our employees.Stephanie [00:21:00]:At some point, I wish that everyone could have a single payer health care system and just pay into it, but that's my utopian fantasy as a freelancer out here still, you know, paying for health care on the open market. It's not cheap.Erin Clarke [00:21:13]:No. It's not. It's really challenging.Stephanie [00:21:15]:I know. And that someday we're all gonna get together. Like, there's a 150,000 creatives just in the state of Minnesota all buying independent health care. It'd be cool if we could find some way to all band together and bring everyone else's cost down too. Right?Erin Clarke [00:21:29]:Yeah. I love it. Yeah.Stephanie [00:21:32]:Can you tell me some of your favorite cookbooks? Like, do you, like, even look at cookbooks anymore, or are you just so focused on your own?Erin Clarke [00:21:41]:No. I just love cookbooks. I read cookbooks like people read novels, which is why, you know, if you read my first cookbook and my second one when it comes out, like, the writing is incredibly personal to me. I pour, like, so much of myself into that because food you know, the recipes need to work. They need to be rock solid. That's the number one thing with a cookbook. And we work incredibly, incredibly diligently on that. My whole team does.Erin Clarke [00:22:06]:But from there, like, I just want a cookbook with some personality.Stephanie [00:22:10]:Yeah.Erin Clarke [00:22:10]:And so, like, I just find it so inspiring to hear both the food, hear the stories. And then I can say, like, anyone can post a recipe online, and I absolutely stand behind the quality of the well plated recipes that we do online. But there is something special and a higher standard about a cookbook that, there it's just, like, sacred to me. Like, I feel like you're, like, getting a a piece of someone. And I have a lot a lot of cookbooks. I joke, but it's not it's actually quite true that Ina Garten taught me how to cook when I started. When I started my blog, my husband was in law school. We were on a budget.Erin Clarke [00:22:49]:Like, we were not going out to eat, And he had a voracious appetite. So I was like, okay. I gotta figure out how to cook food that tastes good because we enjoy you know, that we'll enjoy eating that, you know, makes a decent enough quantity to feed him, like, start hosting friends. And so I just checked out Ina's cookbooks from the library and would read them and, you know, work my way through them. So from there so the foundation of my grandmother's and then, like, moving on to Ina Garten.Stephanie [00:23:19]:Yeah.Erin Clarke [00:23:19]:Some of the and then I also, you know, now that I am a professional recipe developer, I also have taken lessons from the way that some of the best of the best write their recipes. So one person that always comes in mind to me is Dori Greenspan. I just think she has this beautiful way of writing recipes, and she's kind of who I learned. Like, don't you can't just don't just tell me the time on the stove. I need you to tell me what it smells like. I need you to tell me, you know, if the color's golden. Like, how do we appeal to all of these different senses to make people feel really confident? And that confidence aspect is really important to me too. So I want you to feel good the entire time you're making my recipe, not just be, like, pleased at the end that it turned out.Erin Clarke [00:24:04]:So, you know, if you're making a cake batter and it looks curdled, I'm gonna tell you it will it looks curdled. It'll be fine. And I feel like I picked some of that up from Dory Greenspan as well.Stephanie [00:24:17]:Oh, wow. Those are some of my heroes too. So it's fun to hear you say that. Have you I just started reading the Ina Garten memoir.Erin Clarke [00:24:24]:Oh, I'm listening to it. I'm about a third of the way through. It's just delightful.Stephanie [00:24:28]:I know. She's so great. I does she read it? I probably should have listened because I just find her so she's so funny.Erin Clarke [00:24:36]:She really is. Yeah. She it's just it's delightful.Stephanie [00:24:39]:Yeah. Okay. So people can come to your you can do a reading. You're gonna be at Valley Booksellers in Stillwater on October 13th.Erin Clarke [00:24:48]:We are doing the event at Modern Well. So it's in partnership with Valley. So it's in Minneapolis, and I will have a partner in conversation, Leigh Funke, from Fit Foodie Finds, who is a friend and just, like, a rock star food blogger who is also based in the Twin Cities. So she graciously agreed to do a q and a with me. We'll be having some snacks passed out from the book. It's just gonna be a really funny thing of conversation. Of course, everyone will leave with a signed copy of the book, and I'm just so looking forward to having that in person connection.Stephanie [00:25:23]:Yes. I'll go ahead and put a link for tickets in the show notes. I'm gonna bump up when I, release this podcast so that people have time to get tickets. It was super nice to talk with you and to meet you. I'm excited about your book. I have followed you on Instagram, so it's fun to get a chance to talk with you. And I loved hearing how thoughtful you are about your point of view on the recipes. It really shows in the work that you do.Stephanie [00:25:49]:You're doing a really goodErin Clarke [00:25:51]:job. Thank you so so much. That really just means a lot. I can't overstate how much that means because sometimes you just feel I mean it's hard.Stephanie [00:25:59]:You're in the void.Erin Clarke [00:25:59]:It's hard. It's a lot of work. Yeah. Mhmm.Stephanie [00:26:01]:Absolutely. Alright, Erin. It's great. Good luck with the book and I maybe we'll see you at Modern Well. Who knows?Erin Clarke [00:26:08]:Yeah. I hope so. It was great meeting you.Stephanie [00:26:10]:Okay. Thanks, Sarah.Erin Clarke [00:26:11]:Thanks again. 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

Une commune du commerce équitable, c'est une commune qui sensibilise ses citoyens et introduit des produits issus de ce commerce juste dans son administration. Du 2 octobre au 15 novembre, les citoyen.ne.s belges peuvent voter en ligne ou dans leur rue. Pourquoi ? Pour montrer qu'ils veulent que leur commune reste ou devienne une Commune du Commerce Equitable, même après les élections du 13 octobre 2024. Les votes seront remis à la nouvelle administration communale début décembre, accompagnés d'une lettre officielle. Pour l'instant, 40 communes participent à Bruxelles : 40 Communes participantes en Wallonie et à Bruxelles : Amay, Anderlecht, Arlon, Ath, Bastogne, Beauraing, Berchem-Sainte-Agathe, Bertogne, Bertrix, Braine L'Alleud, Braine Le Comte, Bruxelles, Charleroi, Dison, Durbuy, Ecaussinnes, Enghien, Fléron, Ganshoren, Gembloux, Grez-Doiceau, Jette, La Hulpe, Marche-en-Famenne, Namur, Neufchâteau, Nivelles, Ottignies-Louvain-La-Neuve, Plombière, Rebecq, Rixensart, Rochefort, Sainte-Ode, Saint-Gilles, Soignies, Tenneville, Tournai, Waremme, Waterloo, Watermael Boitsfort.Le site pour voter ? : www.cdce.be"Y'a de l'idée", c'est LA séquence des initiatives positives, des solutions et des projets porteurs de sens pour un monde harmonieux, juste et durable.Une chronique signée Leslie Rijmenams à retrouver (aussi) sur Nostalgie et www.nostalgie.be.

Today's Sponsor: Middle Manager Manifestohttps://www.amazon.com/Middle-Manager-Manifesto-Survive-Thrive/dp/B0D5HMQ7HG/ref=sr_1_1?crid=1K9FRXTMWE08U&dib=eyJ2IjoiMSJ9.tuSFsJ4gfKV9w2OH3g6Wc6P-bFF8UKtFfgoKK5-43N_3v0zsZqGJTxJ_AANVdlH-s-jnS2BvdcYKiNj8kAw2vTm9JSfu6l8nX3Ws9itlpXw.Uix4wnkQtJutlccrawOd50xw_r4whuCRwwLsBDFnxuE&dib_tag=se&keywords=middle+manager+manifesto&qid=1717408814&sprefix=middle+manager+manefesto%2Caps%2C224&sr=8-1     Today's Rundown: WNBA rescinds technical foul given to Angel Reese that resulted in her ejectionhttps://www.usatoday.com/story/sports/wnba/2024/06/05/angel-reese-technical-fouls-ejection-wnba-rescinds/73986484007/?tbref=hp After delays, crewed Boeing Starliner finally launches from Florida, bound for the ISShttps://www.usatoday.com/story/news/nation/2024/06/05/boeing-starliner-launches-astronauts-international-space-station/73557551007/#:~:text=Launching%20Wednesday%20from%20Florida%2C%20the,to%20orbit%20on%20NASA's%20behalf.  Plus-size travel influencer who wants free seats for fat fliers now says Uber and Lyft drivers should be forced to carry seatbelt extenders for 'passengers of size'https://www.dailymail.co.uk/news/article-13494079/plus-size-travel-influencer-jaelynn-chaney-uber-lyft.html X allows consensual adult nudity, pornographic content under updated policyhttps://www.usatoday.com/story/tech/news/2024/06/04/porn-on-twitter-allowed-on-x/73977035007/?tbref=hp  The Colts' Lucas Oil Stadium is now a giant pool thanks to Olympic trialshttps://www.msn.com/en-us/sports/golf/the-colts-lucas-oil-stadium-is-now-a-giant-pool-thanks-to-olympic-trials/ar-BB1nGvBC   McDonald's loses Big Mac trademark for EU in battle with Irish rivalhttps://apnews.com/article/mcdonalds-big-mac-eu-trademark-ireland-14922a383563c60592bd3ee152a73d87  Keanu Reeves' band Dogstar announces summer 2024 tour for their first album in 20 yearshttps://www.usatoday.com/story/entertainment/music/2024/06/04/keanu-reeves-band-dogstar-2024-north-america-tour/73979587007/?tbref=hp  Madonna Hits Back at Class Action Lawsuit Over Late 'Celebration Tour' Concert Start Timeshttps://www.dailymail.co.uk/tvshowbiz/article-13491037/Madonna-responds-class-action-lawsuit-regarding-late-concert-start-times-claiming-real-fans-know-shes-typically-tardy.html      Website: http://thisistheconversationproject.com  Facebook: http://facebook.com/thisistheconversationproject  Twitter: http://twitter.com/th_conversation  TikTok: http://tiktok.com/@theconversationproject  YouTube: http://thisistheconversationproject.com/youtube  Podcast: http://thisistheconversationproject.com/podcasts   ONE DAY OLDER ON JUNE 6:Colin Quinn (65)Max Casella (57)Paul Giamatti (57)   WHAT HAPPENED TODAY:1844: The Young Men's Christian Association (YMCA) was founded in London.1933: The first drive-in theater opened in Camden, New Jersey.1990: U.S. District court judge Jose Gonzales ruled that the rap album As Nasty As They Wanna Be by 2 Live Crew violated Florida's obscenity law. He declared that the predominant subject matter of the record was “directed to the ‘dirty' thoughts and the loins, not to the intellect and the mind.”  WORD OF THE DAY: Neufchâtel [ noo-shuh-tel ]https://thebigwordsproject.morebettermediacompany.com/neufchatel-6-6-2024/a soft, white cheese similar to cream cheese, made from whole or partly skimmed milk in Neufchâtel, a town in N FranceShe spread a generous layer of Neufchâtel on her bagel, savoring its creamy texture and mild flavor.  DAILY AFFIRMATION: Every Day I Discover Interesting And Exciting New Paths To Pursue.Boosts Creativity and Openness: Embracing this affirmation encourages a mindset that is always on the lookout for new opportunities and ideas, thereby enhancing creativity and openness to novel experiences.https://www.amazon.com/100-Daily-Affirmations-Positivity-Confidence/dp/B0D2D6SS2D/ref=sr_1_1?crid=3IFJQT937CKKN&dib=eyJ2IjoiMSJ9.GfRO6urYEuEwqsTvS7BKS-pq7BPDUsE962mzC8Tvne8._x0WlWanM5yNPS9_hkHrvqTHzZakFxXZCtS-rEJ9RHQ&dib_tag=se&keywords=100+affirmations+payne&qid=1717404771&sprefix=100+affi%2Caps%2C200&sr=8-1   PLUS, TODAY WE CELEBRATE: D-Dayhttps://www.eisenhowerlibrary.gov/research/online-documents/world-war-ii-d-day-invasion-normandyThe D-Day operation of June 6, 1944, brought together the land, air, and sea forces of the allied armies in what became known as the largest amphibious invasion in military history. The operation, given the codename OVERLORD, delivered five naval assault divisions to the beaches of Normandy, France. The beaches were given the code names UTAH, OMAHA, GOLD, JUNO, and SWORD. The invasion force included 7,000 ships and landing craft manned by over 195,000 naval personnel from eight allied countries. Almost 133,000 troops from the United States, the British Commonwealth, and their allies, landed on D-Day. Casualties from these countries during the landing numbered 10,300. By June 30, over 850,000 men, 148,000 vehicles, and 570,000 tons of supplies had landed on the Normandy shores. Fighting by the brave soldiers, sailors, and airmen of the allied forces western front, and Russian forces on the eastern front, led to the defeat of German Nazi forces. On May 7, 1945, German General Alfred Jodl signed an unconditional surrender at Reims, France.             

Plusieurs intervenants des services d'urgence et de la faune ont été mobilisés, mercredi, pour déloger un ours perché en hauteur dans un arbre près d'un secteur résidentiel de Neufchâtel, à Québec. Entrevue avec Martin Perreault, président du Syndicat des Agents de Protection de la Faune du QuébecPour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

Karina vous dévoile l'actu régionale du moment. Retrouvez Bruno sur Fun Radio avec Bruno Guillon, Christina, Pino, Karina, et Maurine sur funradio.fr et sur l'application Fun Radio.

Après 7 années bercées par la mécanique du temps, Elodie revient sur son quotidien d'horlogère pour nous partager avec humilité et un amour toujours présent les dessous de ce métier ancestral. D'Elodie dégage une douceur profonde, curieuse et attentive, patiente et optimiste. Suisse originaire de Neufchâtel, elle est tombé dans la marmite de l'horlogerie quand elle était petite. Aujourd'hui, cette aventurière et grande sportive prend un virage vers sa passion : l'aventure en montagne. Pourtant, elle compte bien continuer de pratiquer la mécanique horlogère dans sa vie. Avec Elodie, on plonge dans l'univers de la création de montres, des clichés bien dodus qui poursuivent la profession jusqu'aux rouages détaillés d'une entreprise de montres sur-mesure. On essaye de se remémorer l'histoire pour savoir si c'est la France ou la Suisse qui a inventé l'horlogerie, mais c'est bancal. On évoque les tendances marketing du luxe qui donnent un nouveau visage à la profession, la quantité d'étapes nécessaires avant de finaliser une montre, la différence entre l'industrie et le sur-mesure, la patience que requiert le travail méticuleux des pièces, de la suisse. J'ai appris énormément de choses et je vous invite grandement à plugger vos écouteurs pour en faire autant. En plus, la douce voix d'Elodie vous accompagnera avec brio dans ce voyage temporel. Bonne écoute.

This week, Cheesy and Fondue learn about smooth cheeses. We talk about cream cheese,Neufchatel and Mascarpone. We discuss Brazil, France, The Laughing Cow and we hear about a leap year cheese. And of course, we tell a very cheesy joke! Find us at www.justcheesy.com and everywhere you enjoy social media! https://linktr.ee/JustCheesy ***Newsly is the sponsor of this episode!  Go to https://newsly.me to download the free app and listen to articles, podcasts and digital radio! Get a FREE 1-Month Premium Subscription by using promo code CHEESY.  Start listening today!*** Why is cheddar the most dangerous of all the cheeses?  Because it is very sharp! 122 Show Notes https://www.yahoo.com/lifestyle/favorite-cream-cheese-just-named-190000652.html?guccounter=1&guce_referrer=aHR0cHM6Ly93d3cuZ29vZ2xlLmNvbS8&guce_referrer_sig=AQAAAI5glvzZxJKMiRmOcZca1YNvI7udErG8flku26SDLi7kAVWWujIVMVlVzLg07dyZ9E_Vd8jyfp2inho8pHVt3kSyQk9_EVfCP0ie7AzK-5ZdcfpHLgCrsBsIH2cZA88PYadl9VviUcYfXXAjeE-dIe8cLphV-UsXwoLU0ABFNJ5e Season 1 Episode 5 https://podcasts.apple.com/us/podcast/just-cheesy-the-podcast/id1594272993?i=1000544693897 https://www.lionsdeal.com/blog/soft-cheeses-variety-types-used-many-ways/ https://en.m.wikipedia.org/wiki/Neufchâtel_cheesehttps://www.masterclass.com/articles/neufchatel-cheese-vs-cream-cheese-explained https://en.m.wikipedia.org/wiki/Mascarponehttps://www.allrecipes.com/recipe/8451392/homemade-mascarpone-cheese/ https://www.cheese.com/blog/most-popular-spreadable-soft-cheese-varieties/ https://en.m.wikipedia.org/wiki/Requeijão. https://youtu.be/V5fTTDpUJP8?si=z6kzLhYStNpx_vMP https://en.m.wikipedia.org/wiki/Catupiry https://cheeseorigin.com/gervais-cheese/ https://www.thelaughingcow.com/our-story/ This week in cheese https://www.communitynews.net/home/at-shelburne-farms-leap-year-means-an-extra-day-to-enjoy-cheese https://tastingsgourmetmarket.com/leap-year-cheeses-2/

Aïcha et Yann profitent de l'été pour discuter du Neufchâtel International Fantastic Film Festival, le NIFFF 2023, l'un des plus prestigieux festivals européens autour du cinéma fantastique, asiatique et aux images numériques.

A l'approche des vacances, voilà une destination qui gagne à être connue : Neufchâtel-Hardelot ! Tout au bout de l' A16, dans le Pas-de-Calais, c'est un coin de paradis qui vous attend ! Visite en compagnie de Laurine Desfargeas.

La señora Bovary de Gustave Flaubert Segunda parte Capítulo I Yonville-l'Abbaye (así llamado por una antigua abadía de capuchinos cuyas ruinas ya no existen) es un pueblo grande a ocho leguas de Ruán, entre la carretera de Abbeville y la de Beauvais, al final de un valle que riega el Rieule, un río pequeño que desemboca en el Andelle después de haber hecho girar tres molinos por la zona de la desembocadura y en el que hay unas cuantas truchas que los mozos se entretienen en pescar con caña los domingos. Hay que dejar el camino real en La Boissière y seguir por terreno llano hasta la cuesta de Les Leux, desde cuya cima se avista el valle. El río que lo cruza lo convierte en algo semejante a dos zonas de aspecto diferente: toda la parte de la izquierda consiste en herbazales, y toda la de la derecha en sembrados. Los prados se prolongan al pie de un burlete de colinas bajas y van a juntarse, por detrás, con los pastos de la comarca de Bray, mientras que, por el este, la llanura sube suavemente, se ensancha y extiende, hasta perderse de vista, sus trigales rubios. El agua, que fluye al filo de la hierba, separa con una raya blanca el color de los prados y el de los surcos, por lo que el campo parece un gabán grande, desplegado, con un cuello de terciopelo verde que remata un galón de plata. Al llegar, se ven de frente, en la línea del horizonte, los robles del bosque de Argenteuil con las escarpaduras de la cuesta de Saint-Jean, que rayan de arriba abajo unos rastros rojos, largos y desiguales; son huellas de la lluvia y esos tonos de color ladrillo, que destacan como hilillos delgados sobre el gris de la montaña, se deben a la gran cantidad de manantiales ferruginosos que fluyen más allá, en la comarca aledaña. Estamos en los confines de Normandía, de Picardía y de Île-de-France, región bastarda con lengua sin acento de la misma forma que el paisaje no tiene peculiaridades. Es aquí donde hacen los peores quesos de Neufchâtel de todo el distrito y, además, salen muy caros los cultivos porque se requiere mucho estiércol para abonar estas tierras poco consistentes repletas de arena y guijarros.

Installé le long de la Béthune, ce village étape ouvre ses portes aux curieux et voyageurs entre Dieppe et Neufchâtel. Laurine Desfargeas. 

durée : 00:02:34 - Grand angle - Face à la pénurie de main d'œuvre dans le secteur de la restauration, un restaurateur de Neufchâtel-Hardelot, sur la Côte d'Opale, a décidé de mettre en place la semaine de quatre jours travaillés.

Forget assorted chocolates, all the Hoes want this Valentine's Day is cheese. (Fortunately for them, Trader Joe's love language is dairy.) From the heart shaped to the meat forward, get ready for romance with a rind. Not on the menu but certainly on their minds: Pride and Prejudice, Lunchables and the plot holes of many (all?) rom coms. In the cart:Neufchâtel Bacon CheddarSpicy Buffalo CheddarSupport the show (https://www.patreon.com/traderhoes)

Les Lodges de la Vierre à Herbeumont en Belgique Aux Lodges de la Vierre au cœur de l'Ardenne belge dans le Domaine de Waillimont... Ce sont 14 lodges en bois construits pour moitié sur la berge et pour l'autre sur pilotis au-dessus d'un étang et qui ont été pensés et conçus dans leurs moindres détails pour accueillir de 2 à 6 personnes.   C'est sur quelle commune en Ardenne ?  ... sur le territoire de la commune d'Herbeumont, bordé par celles de Bertrix et Neufchâteau ... C'est parti pour un tour... en partenariat avec Exploration du Monde ... pas loin de chez nous, en Ardenne... ... sur le territoire de la commune d'Herbeumont, entre Bertrix et Neufchâteau, dans le Domaine de Waillimont, qui est un site exceptionnel de 18 hectares entouré de prairies protégées en « Natura 2000 » et de surfaces boisées. Et donc ce sont des lodges sur pilotis ... ... construits autour - ou même au-dessus - d'un vaste étang, avec cuisine, salle à manger et espace salon/télé. Selon sa capacité, chaque lodge comprend une chambre parentale et une ou deux chambres en plus pour les enfants, une salle d'eau commune aux deux ou trois chambres équipées d'une douche Italienne et d'un lavabo très confortable. Sur la terrasse couverte, à côté de chaque lodge, une cuisine d'été se présente sous la forme d'un espace barbecue privé et couvert. Une barque est amarrée à chaque ponton privé ... Chaque lodge possède une terrasse mi couverte, mi découverte, endroit idéal pour se relaxer au bord de l'eau avec un spa massant privatif à 24 jets en terrasse peut accueillir 5 personnes. Et du mobilier de jardin très confortable permet d'y manger ou s'y reposer ...et alors ... un cuistax pour se déplacer dans le domaine ! Et ce grand étang, c'est quoi ? Le grand étang est alimenté par la rivière nommée la Vierre, un affluent de la Semois qui traverse tout le domaine de part en part. Et des balades ... A pied ou en cuistax pour préserver les lieux et jouir à fond de la richesse de l'environnement ... bref un séjour au calme, une sorte de voyage immobile, sous le signe de la détente et du bien-être. Et un resto dans le coin ? Bien sûr, l'Episode, un restaurant dirigé par Jordan Boreux et son équipe, une cuisine fine et délicate, savoureuse et gourmande à la fois. Le jeune Chef met, il est vrai, un point d'honneur à travailler les produits du terroir local comme la mozzarella de Neufchâteau, l'agneau de Gribomont, les fromages de la bergerie d'Acremont… et bien d'autres. Toutes les informations sont sur les lodgesdelavierre.com Toutes les informations sont sur le site web des Lodges de la Vierre C'est parti pour un tour l'émission francophone sur SiS Radio qui vous parle de plus beaux voyages. En partenariat avec Exploration du monde L'émission de notre explorateur vedette Philippe Soreil est aussi disponible en podcast sur les apps gratuites : Spotify : https://open.spotify.com/show/4LwbgZ2cup5VApfkLLZePl?si=12360fbdc42d44f3 Deezer : https://deezer.page.link/Z5UMxXcL9XG6ymMVA iTunes :  https://podcasts.apple.com/be/podcast/cest-parti-pour-un-tour/id1555437980?l=fr Application SiS Radio : Google Play : https://play.google.com/store/apps/details?id=com.icreo.sisradio App Store : https://apps.apple.com/us/app/sisradio/id1547453358 Rejoins-nous sur nos réseaux sociaux : Facebook : @sisradio.officiel Instagram : @sisradio.officiel YouTube : @SISRadioofficiel

Anne LEMAIRE // Quelle majorité à Neufchâteau ? La démission de Marilyne Clements après celle de la bourgmestre vient rebattre les cartes./ A saint-Hubert, Pierre Henneaux a prêté serment hier soir comme bourgmestre./ Des cours de luxembourgeois pour les infirmiers et infirmières pour aller bosser de l'autre coté de la frontière, cela alors que les hôpitaux de la province pleurent après ce personnel./

Depuis janvier 2021, les citoyens de Neufchâteau, toutes générations confondues, s'investissent dans le projet de rénovation d'une chapelle à Semel, non loin de là. Christine van Acker est passée par là. Yves Robic s'est intéressé à l'association Habitats et Humanisme. Elle développe des projets architecturaux qui favorisent l'accès au logement, l'insertion de familles fragilisées et la création de lien sociaux. Au Musée Wittert à Liège, une exposition Archidoc rassemble le travail de l'architecte Georges-Eric Lantair. Fabrice Kada l'a visitée avec lui.

Depuis janvier 2021, les citoyens de Neufchâteau, toutes générations confondues, s'investissent dans le projet de rénovation d'une chapelle à Semel, non loin de là. Christine van Acker est passée par là. Yves Robic s'est intéressé à l'association Habitats et Humanisme. Elle développe des projets architecturaux qui favorisent l'accès au logement, l'insertion de familles fragilisées et la création de lien sociaux. Au Musée Wittert à Liège, une exposition Archidoc rassemble le travail de l'architecte Georges-Eric Lantair. Fabrice Kada l'a visitée avec lui.

L'exposition Avant le coucher du soleil explore la planète sorcière à travers les œuvres d'artistes contemporains et actuels. Son ambition n'est pas d'aborder la figure de la sorcière de façon littérale, mais plutôt d'interroger les motifs ou les archétypes qui inondent le champ sémantique de la sorcière, comme femme, nature, vie animale, sortilège, transformation, maternité, spiritualité, énergie vitale, sens de la lutte… Depuis janvier 2021, les citoyens de Neufchâteau, toutes générations confondues, s'investissent dans le projet de rénovation d'une chapelle à Semel, non loin de là. Cent céramiques de leur main et trois cents autres dirigées artistiquement ou réalisées par Ingrid Schreyers prennent à présent les murs de la chapelle. Ceux qui déambulent à Bruxelles connaissent déjà ses mosaïques qui garnissent certains trottoirs. Un projet de Ruralternatif. Réalisation Christine Van Acker

C'est au début du printemps que nous avons rencontré Rémi Baille au bord de la Meuse près de Neufchâteau.  Il travaille à la restauration et à la protection des cours d'eau pour la communauté de commune de l'Ouest Vosgien, c'est un passionné de la faune et la flore des bords de Meuse dont il est natif. Il nous emmène pour une balade sous les arbres forestiers des berges de la Meuse naissante à la rencontre des libellules, des ragondins, de la lathrée clandestine, du pic noir, des mésanges charbonnières ou encore des salamandres … Un podcast des agences de l'eau. Une co-création La Souffleuse et Monkey Sound Studio. Production et conception éditoriale: Lorine Le Louvier -  Sound design et mixage: Evan Gauter - Musique: Olivier Delhomme. Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Dans cet épisode, je pose mon micro à Eu en Normandie à la rencontre de Valentin Dennetière, le fondateur de La Falaise qui Rougit. Passionné par le monde de la gastronomie et désireux de retrouver ses terres natales après une expérience professionnelle au marché de Rungis, Valentin imagine des recettes de conserves artisanales pour l'apéritif avec des matières premières normandes: carottes des sables du Cotentin, Neufchâtel AOP ou encore bulots de la baie de Granville.   Avec Valentin, on aborde son parcours et son attachement à la Normandie, la manière dont il élabore ses recettes gourmandes et les liens qu'ils tissent avec les producteurs locaux.   « Manger local est bon », une conversation enregistrée dans la cuisine de Valentin à Eu et un reportage photo à retrouver sur le site internet du podcast Les Nouveaux Aventuriers. Attachez vos ceintures, c'est parti pour l'aventure !  — Reportage complet sur www.les-nouveaux-aventuriers.com   Précommandez le magazine Bobine sur Ulule    Suivre l'itinérance sur Instagram et Facebook

Dans ce 25e épisode, je reçois Jean Seyll pour son projet Lucid. Lucid, c'est une marque qui crée des vêtements sans créer de problèmes.  En effet, Jean Seyll, originaire de Neufchâteau, a fait ses études à Namur, Louvain-la-Neuve, Paris et Berlin. Ses origines "campagnardes" et ses rencontres ont peu à peu forgé sa conscience environnementale et sociale. Il a consacré ses mémoires tour à tour sur le sujet de l'économie circulaire et sur la pertinence des matières recyclées.  Il est donc tout à fait au courant de l'impact négatif que la « fast fashion" a sur notre environnement et sur l'exploitation de l'être humain. Il détaille d'ailleurs ça très clairement dans cet épisode.  Plutôt que de simplement dénoncer ou de râler, il s'est lancé dans l'aventure entrepreneuriale avec l'ambition de faire bouger les lignes. Tout y passe, et ce, en toute transparence ! Ce qui est extrêmement intéressant. Sa démarche est sincère et l'homme est plutôt franc et, je dois dire extrêmement sympathique. Cet épisode de podcast a d'ailleurs plus d'une fois dérapé dans des digressions incontrôlées. En fait, Jean est tellement convaincu de sa démarche et tellement ouvert (pour quelqu'un qui se considère comme parfois "radical") que nous aurions pu enregistrer cet épisode autour d'un verre. On est à deux doigts de refaire le monde et je dois dire que c'était très chouette de le recevoir.  Son projet tient totalement la route et je ne demande qu'à pouvoir le suivre le plus longtemps possible. C'est pour ça qu'on lui souhaite tout le succès qu'il mérite. Foncez sur son site pour commander votre t-shirt Lucid. En plus d'être en fibres recyclées et d'être confectionnés en Belgique dans un atelier de travail adapté, ils sont beaux ! Bonne merde, Jean ! Et longue vie à Lucid ! On a parlé de :   Lucid  Yuma   GiveActions  Happy Hours Market  Shak and Kai  Start.Lab  UNamur  LSM   Berlin ESCP  Picture Organic Clothing  Fabrice Williquet avec la PCA  Gdiy et Matthieu Stefani  Hopaal  4e dimension  Trello  Made to Stick de Chip et Dan Heath  The Good Goods  Jeremy Corman le plus grand fan de Michael Jackson  Elise Lucet et Cash Investigation   Holy Holy 

Gamedy Mbaye is the COO of Vibration Workshare, an independent coworking operator based in Fribourg, a 40.000 inhabitants town in between Lausanne and Bern, two major urban areas of Western Switzerland. The Swiss public transportation is worldwide famous for its punctuality and effectiveness. Hence, it makes a lot of sense to settle coworking spaces between bigger cities. A coworking member can meet a partner or customer anytime in one of the metros located closeby. Founded in 2017, Vibration has since then opened up three additional locations, in Neufchâtel and Vevey, two other towns at the crossroad of bigger urban areas. Gamedy Mbaye is confident for the future and plan to grow the network of spaces further as the awareness regarding the coworking services and alternatives to daily commute to big city centers related to a presence at the head office are better known in Switzerland, after the Covid pandemic.

« Demeurez dans mon amour et vous porterez du fruit en abondance » Cette parole de l’Évangile de Jean nous est donnée comme repère pour vivre la Semaine de l’unité par la communauté des Sœurs de Grandchamp, près de Neufchâtel en Suisse. Cette année sur Lyon, malgré l’incertitude sanitaire, un temps fort devrait se vivre le dimanche 24 janvier au Grand Temple, quai Augagneur, à 16 h,  diffusé en direct sur RCF Lyon : il sera commenté par le père Pierre Lathuiliere, prêtre du diocèse de Lyon et membres du groupe des Dombes, et Laetitia de Traversay.  La célébration sera précédée à 14h30 par une conférence donnée par Sandrine Canéri qui assurera aussi la prédication de la célébration : « St Irénée de Lyon : un ancien si moderne ? ». Elle est orthodoxe, enseignante invitée d’exégèse patristique à l'Institut de théologie orthodoxe Saint-Serge (Paris). Elle est aussi mandatée par les évêques orthodoxes pour le dialogue judéo-chrétien.

Marie-Jo Guichenuy, déléguée à l'oecuménisme pour le diocèse de lyon nous détaille les propositions de cette Semaine de prière à Lyon cette année. Elle est accompagnée du père Antoine Callot, prêtre orthodoxe de la paroisse francophone de la Sainte Rencontre, d'Edina Pulaï, pasteure au temple du Change et de Tassin et du père Yves Guerpillon de l'ensemble paroissial ND de la Miséricorde. Voici les détails de la SEMAINE DE PRIERE POUR L’UNITE DES CHRETIENS 2021: « Demeurez dans mon amour et vous porterez du fruit en abondance » (Jean 15,1-17) Cette parole de l’évangile de Jean nous est donnée comme repère pour vivre la semaine de l’unité par la communauté des Sœurs de Grandchamp, près de Neufchâtel en Suisse. Quelques axes pratiques pour cette « semaine sainte » qui n’est pas réservée à ceux qui connaissent des protestants ou des orthodoxes, mais qui est une initiative de l’Église de Rome en liens avec les autres Églises chrétiennes :  National : ce site www.semainedepriere.unitedeschretiens.fr est dédié à cette semaine. Il fournit des outils pour vivre ce temps privilégié.  Sur Lyon, cette année malgré l’incertitude sanitaire: Un temps fort devrait se vivre Le dimanche 24 janvier au Grand Temple, quai Augagneur, à 16 h  : 14h 30 : conférence par Sandrine Canéri : « St Irénée de Lyon : un ancien si moderne ? » orthodoxe, enseignante invitée d’exégèse patristique à l'Institut de théologie orthodoxe Saint-Serge (Paris). Elle est aussi mandatée par les évêques orthodoxes pour le dialogue judéo chrétien. 16h : célébration commune avec les membres du Crel. La prédication sera donnée par Sandrine Canéri  Tout au long de la semaine, d’autres événements locaux seront proposés, vous pourrez les découvrir sur le site œcuménique lyonnais : www.oecumenisme-lyon.com  Chaque jour – du 18 au 25 janvier –, une méditation biblique est proposée. Même confiné, chaque chrétien peut ouvrir sa bible et être en communion avec les autres par la prière.  Le service œcuménique proposera chaque jour – du 18 au 22 janvier – des temps de prière par visio conférence à 8h 15 :https://us02web.zoom.us/j/7018374233?pwd=ZWJnUVhuODVDN2tLbFBVdWZqQkVHdz09  

Comment lutter contre la baisse de moral des ados ? C'était la thématique abordée ce vendredi par Fabrice Grosfilley dans Le face à face de Toujours + d'Actu  avec Magali Noël, directrice du centre PMS de Neufchâteau, le pédopsychiatre Eric Picard et Ariane Baye, co-auteure de l'étude "Le bien-être et la motivation des élèves en période de (dé)confinement". 

Comment lutter contre la baisse de moral des ados ? C'était la thématique abordée ce vendredi par Fabrice Grosfilley dans Le face à face de Toujours + d'Actu  avec Magali Noël, directrice du centre PMS de Neufchâteau, le pédopsychiatre Eric Picard et Ariane Baye, co-auteure de l’étude "Le bien-être et la motivation des élèves en période de (dé)confinement". 

Anne LEMAIRE // Le grand-duché de Luxembourg va fermer finalement aussi ses bars et restaurants à partir de jeudi./Le lac de Neufchâteau sera-t-il accessible au baigneur./Les commandes à Saint-Nicolas vont bon train.

durée : 00:04:10 - Le coup de fil du jour

durée : 00:01:25 - Fête des gosses FB Normandie (Rouen) - Avec les CM1/CM2 de Claire à l'école Saint Jacques de Neufchâtel en Bray. (Enregistré avant le confinement)

durée : 00:01:22 - Fête des gosses FB Normandie (Rouen) - Avec les CM1/CM2 de Claire à l'école Saint Jacques de Neufchâtel en Bray. (Enregistré avant le confinement)

“Ik ga je twee meisjes geven”, vol trots geeft Marc Dutroux tijdens zijn eerste verhoor toe dat hij verantwoordelijk is voor de ontvoering van Sabine en Laetitia. Maar helaas blijft het daar niet bij: veel meer jonge meisjes zijn al eerder aan dit monster ten prooi gevallen. In 1996 rouwt het hele land om An en Eefje en Julie en Mélissa. Sabine en Laetitia getuigen dapper over de horror die ze hebben meegemaakt. In deel twee van aflevering 33 volgen we het onderzoek, geleid door onderzoeksrechter Jean-Marc Connerotte en de procureur des Konings van Neufchâteau, Michel Bourlet. Op 19 december sluiten we ons drieluik af met het proces en de impact van de zaak op de Belgische samenleving. Zie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

C’est l’amour qui est cœur de ce fromage normand. Les jeunes fermières de Neufchâtel-en-Bray ont succombé aux charmes des soldats anglais lors de la guerre de cent. Et quoi de mieux, qu’un joli Neufchâtel moulé en forme de cœur, pour déclarer sa flamme. On vous explique tout dans ce deuxième épisode du podcast « La culture, c’est comme la confiture ».

We have made some really startling discoveries lately regarding the cost of milking cows and I want to share that with you today. Normande vs Jersey – the cost is the main topic for today. Both are traditional breeds. What’s the difference and how does that affect the cost of raising them.  Today’s Show Homestead Life Updates Normande vs Jersey – The Cost Skillet Chicken with Neufchatel Spinach Artichoke Sauce Homestead Life Updates Life is getting back to normal on the homestead. I’m mending nicely and my energy level is back to where I can work all day and not be too tired. I still have to watch myself in the heat and doing too much in one day. While I’m active all day, I want to be cognizant of the strength and energy required to perform those activities. For instance, I might go to the garden for a little while, but not for the hours and hours I would put in before. I do more inside tasks. The Garden Speaking of the garden, putting in less hours is working out well as the garden is winding down. We have finished with the tomatoes. Not because they weren’t producing but because I simply have had enough of tomatoes. I planted way too many. If it weren’t for the drought we have been experiencing, I would have been even more overwhelmed. Most of the season the tomatoes were small due to lack of water and fertilizer. They were very good tomatoes, just not very big. Instead of a nice 3 ½ inch diameter, they were more like 2 ½ inches in diameter. Pretty small I know. But they were really, really good. The Many Ways of Preserving Tomatoes I’ve canned and canned and canned. Mostly tomato sauce, though I made a few jars of salsa and really like it. I have all of the remaining tomatoes on a shelf inside the house near a window. Those tomatoes will all go into salsa. Barbecue sauce is on the list as well. That concoction is just about ready to be canned. Even though I am using a traditional recipe it calls for more sugar than I want. I can leave out some of the sugar and start my own traditional barbeque sauce line as a much healthier product. IMO Animal Husbandry The animals are doing really well. We had a long discussion about where we are going to go with our animals. We currently have sheep, goats, cows, and donkeys. Which do we want to keep and which will go? We haven’t talked much about the donkeys, though we have discussed selling two of them as we don’t need that many. And after I talk about the sheep, we may not need any at all. That is another discussion. The Sheep Currently we have one breeding ram and 6 ewes. This year that combination produced 10 lambs that will go to market next year. We also have three lambs that are ready for market right now. Get your orders in now if you want a half or whole lamb. Again, there are only three. We had a good long discussion about the sheep a few days ago. They are wonderful animals and very easy to keep and manage. The flock has been genetically improved so they have little to no problems with parasites. That was a big problem for us in the beginning. We lost many animals – especially small lambs – in the first year or two. The discussion revolved around time management. While they are easy to keep and raise, they also are one more marketing task that we have to take on to sell the lambs and meat each year. In our neck of the woods, lamb is actually quite popular. However, every minute I spend marketing lamb is a minute I don’t spend marketing cheese. These are business decisions that have to be considered. In the end, we decided to phase out our flock of sheep. We will not breed this year and will begin culling the older ewes a little at a time. Likely we will sell the breeding ram, but in the end, all sheep will be gone from our homestead. At least for the time being. We can revisit this after the creamery is completed and we have a good handle on making and marketing our cheese. For right now, the creamery, cheesemaking and marketing are our primary focus. The Purpose of Goats Unlike the sheep, the goats have a greater role to play in the maintenance of good pasture for our grass-fed operation. Sheep do eat different things than cows initially, but in the end, they both eat all of the grasses. The goats, on the other hand, like to eat woody stems such as small trees, briars, brambles, wild blackberries and so on. But still there will be changes. Again, relating to efficient time management on the homestead. We chose cashmere goats because I love to knit. It was a great idea to raise them, comb out the cashmere, then send it off to be processed and spun into roving and yarn. Then I was going to knit cute little baby stuff to sell at the market. In the end, I simply don’t have that kind of time. There is only so much I can do. This is a great life lesson. You can divide your focus between two things, but neither will ever get your full attention. The goats require constant hoof maintenance. The cashmere must be combed out at exactly the right time in late winter. There is a pre-cleaning that happens before sending it off to be cleaned, carded and made into roving and/or yarn. I once thought that I would have lots of time in the winter to sit and knit to my heart’s content. Didn’t happen. I spend a great deal of time in the winter laying out the marketing plans for the spring, summer and fall. Because once spring has sprung, everything else goes on hold. Cows are being milked, cheese is being made, and trips to the farmer’s market are happening a couple of times a week. I better have all of my marketing ducks in a row before the dam bursts. What To Do With Our Goats Back to the goats. We will still have a herd of goats. However, we are going to cull out all of the cashmere goats and eventually bring in some Kiko goats. Kikos were developed in New Zealand based on the needs of the local markets. They needed goats that did not require a lot of parasite control and certainly did not need hoof maintenance. Taking a feral breed and crossing it with domestic breeds, they were able to develop a great meat goat that requires little to no maintenance. That’s our kind of animal. We still have to sell the goat meat, but we will keep the herd small. We haven’t managed our goats nearly as well as the sheep. Unauthorized breeding is an ongoing problem with them. There seem to be goat kids popping out at the most inconvenient times. And of course, it makes the herd bigger when we don’t take the time to get them to market. Unlike the Kiko goat which was developed for efficient meat production, the cashmere goats take a long time to get to a good size for market. They are bred for their winter undercoat of cashmere with no regard for any other trait. The Donkeys As I mentioned, we haven’t discussed the donkeys and whether we will continue to keep them after the sheep are gone. They were purchased as livestock guardian animals for the sheep. They are also the only thing on the homestead that could properly be called a pet. They are very friendly animals and they crave human interaction. Likely we will keep them around. We want you guys to come visit us and I wouldn’t want you to miss them. AAANNNDDD I would miss them too. The Cows Finally, I get to the cows and this will lead into today’s topic. In fact, I’m going to skip right to the topic. Normande vs Jersey Cows – the Cost Analysis First, a short review of our choice for the Normande breed of cow. Second, how did we end up with a Jersey cow and heifer calf? Lastly, how has this experience changed the way we think about our herd? Why We Chose Normande Cows? I know you’ve heard me say this before, but I’ll say it again. I love our Normande cows. For more particulars about the breed, listen to my podcast “Why Normande Cows”. We bought our first girls in the fall of 2011. There was never any doubt in my mind that I would have a milk cow on our homestead. Making cheese, butter and yogurt along with that luscious fresh milk straight from the cow was on the top of my list of things I wanted in my life. We had plenty of time to research what kind of cow we wanted to have for our traditional family cow. As mentioned above, there are always offspring to deal with when raising animals. In order for a cow to produce milk, she needs to have a calf every year. She will produce milk for about a year before naturally drying up, but proper management requires us to stop milking her and “dry her off” a good three months before she gives birth again. That gives her the resources she needs to remain healthy and grow a healthy calf. So what kind of cow was going to give us a good calf for beef as well as produce a lot of milk for my enjoyment, cheesemaking and so on? Dual Breed Cows There are quite a few breeds that are listed as “dual breed”, meaning they produce lots of milk but also produce calves that grow out with well-marbled meat in a timely manner. Another requirement we had was a good healthy steer that could thrive on pasture and did not need to be grain finished to reach that well-marbled meat in a timely manner goal. Same for the milk. She needs to be able to maintain her weight and condition without being fed the customary 6 pounds of grain a day allowed for organic grass-fed dairies. Commercial dairies will feed their cows up to 30 pounds of grain per day. The trade off with not feeding grain is less milk. Grain definitely increases milk production. And while I am not opposed to feeding the 6 pounds of non-gmo, non-soy feed, if we need more production, our current model does not require this. Let me explain a little more. My first concern is the health of the cow. I’ve seen some pretty skinny milk cows. They were being pasture raised with absolutely no grain. It’s a fine goal, but if your cow is starving because so much of her energy is going into milk production that there is little left for her own needs, the goal is flawed. I prefer a system approach. My system is designed to keep healthy herd, produce enough milk for us to make our traditional, hand-made artisan cheese in sufficient quantity to support the homestead, and produce excellent beef, breeding and replacement stock with the annual calving. There are several breeds that advertise themselves as fitting those requirements. But the Normande stood out in my mind. Their milk production is on par with the Jersey. The fat and protein components are on par with the Jersey. The largest deciding factor was the composition of the milk as it relates to cheesemaking. Normande Cow Characteristics The Normande cow produces a milk with a protein structure that is the most conducive to cheesemaking. In France, Normande milk is prized and even required for some cheeses to carry a specific name. Camembert di Normande comes to mind. Neufchâtel is also made with milk from Normande cows. Neufchatel is a traditional, soft-white, table cheese, originating from the village of Neufchatel-en-Bray in northern Normandy. It is one of France’s oldest cheese, dating back as far as 1035. Often, it is heart-shaped. That shape came about during the Hundred Years’ War between England and France from 1337 to 1453. Tales are told about the French farm girls falling in love with English soldiers and making these heart-shaped cheese to show their love. One other characteristic we considered was docility. Cows are very large animals. I wanted a breed that was gentle and easy to work with and the Normande has exceeded my expectations in that area. Far exceeded my expectations. We love our Normandes so how did we come to own a couple of Jerseys? Why Did We Buy a Jersey Cow? I often referred to Jersey cows when talking about the Normande and other dairy breeds. It is the most popular choice for a family milk cow. Typically, they produce lots and lots of milk with higher butterfat and protein levels than other breeds. They are not, however, a dual breed. They are actually quite skinny in their natural state. Boney in fact. While our Normandes are flat across their rump with meat and fat, the Jersey cow’s hip bones are really prominent. It is how they are genetically built. Their energy primarily goes into making milk, not meat and fat. Jersey milk is highly prized for the highest butter fat content. That means you can make lots of butter. Cheese made from Jersey milk will also be higher in fat, and that means more flavor. They are a great milk cow. But again, not a dual breed. Though I do see a lot of marketing going on right now for Jersey beef. And I assure you, that it is only marketing.  It is marketing with information put together by the American Jersey Cattle Association researchers. The studies they are conducting include the standard grain diet fed to beef cattle to grow out the Jersey steers. They are simply not going to get the proper level of fat on grass only. I think it might work for the commercial market, but would not be viable for the family homestead. I’m willing to change my mind if I’m wrong. Right now, my mind says that Jerseys are NOT a dual breed. So how did we end up with a bred Jersey cow? We needed some cash flow and herd shares were one way to provide it. A combination of the A2A2 certification of this cow and her calf along with the possibility of an existing customer base tipped the scale. When I was first approached, I simply wasn’t interested in another cow – and a Jersey to boot. But the idea of offering herd shares was intriguing. After a few days and lots of discussion, Scott and I decided to give it a try. It was a big financial risk but we decided to take the plunge. The current owner was offering herd shares and some of her customers would likely come to us after she stopped offering the service. That would help offset the initial cost of the cow. Additionally, I felt I could work it into my already busy marketing schedule as the herd shares contributed to our cheese centerpiece. Yes, we offer the fresh raw milk, but we also provide cheese, yogurt and butter to our herd share owners. Fast forward, Butter has her calf. A very beautiful deer-like heifer. Very boney and much smaller than our Normande calves. That’s just how they come. We started milking Butter and offering fresh A2A2 milk via our herd shares. The legal contracts are worded to include cheese, butter, yogurt and cream as part of the herd production. Here’s What We Found Out – the Good News The A2A2 milk is the real draw for both the milk and the cheese. We are in the process of getting our Normande cows tested for the A2A2 beta casein genetic trait. For more info on that, listen to my podcast, “What is A2A2 Milk?” Link in the show description. We are moving our herd genetics to 100% A2A2 beta casein and BB kappa casein. I haven’t talked about kappa casein yet. BB kappa casein is the genetic quality that makes the best cheese. That need its own podcast. Here’s What We Found Out – the Bad News First, the docility factor. Jerseys, and indeed most dairy cows, are fairly placid. What I see is that they are placid with humans. The Jersey cows are very aggressive with the other cows. Even Egwene, Butter’s calf, is aggressive with her bottle. She pushes and jerks on that bottle with ferocity. It’s not a problem for us at all. Just noted. As I said, the Jersey cows are very placid with humans. Second, that Jersey does produce some really good milk and cream. She also requires feed – expensive feed. While our Normande cows stay fat and healthy on pure grass, even when they are in milk, a Jersey requires feed to maintain body condition when in milk. We feed a little bit of a supplement to our Normandes purely to keep them interested in coming into the milking parlor. Violet in particular is quite fat and she never received any grain supplement until this year when we trained her to put her head into the milking stanchion. The Normande breed has been developed over centuries to thrive on a grass-based diet. Because we keep Butter’s milk separate so our herd share owners can have 100% A2A2 milk, we are able to keep track of which cow is giving how much milk. The results are in. Butter is getting about four pounds or so of non-gmo, non-soy dairy feed supplement. Her milking parlor mate, Violet, gets about two handfuls of sweet feed. Violet produces as much or more milk than Butter. That’s right. As much and sometimes more milk from Violet without the expense of lots of special feed. I believe that Butter is quite capable of producing quite a bit more milk than Violet. However, we would have to feed her more grain to accomplish it. We don’t need a lot of milk at this time. The herd shares are still building and I’m only making cheese intermittently due to limitations of aging space. We simply don’t need the extra milk.  If you run a Jersey dairy, it’s probably worth the cost to have more milk. But for us, why spend the money if you don’t have to? If we wanted more milk production from our Normandes, we could feed them a dairy supplement. Who knows how much milk they would produce? I do know that the little bit of feed they do get increases their milk production significantly. And perhaps at some time in the future that will be the way to go. As our cheese business takes off, we may want to make more cheese than the original plan outlined. We may have many more herd shares available in the future. In that case, we may feed some grain to produce more milk. But for right now, the grass requires no cash flow. It’s free.  Where Do We Go From Here? The bottom line is we are going to phase out the Jerseys. As soon as I can get at least one of my Normande cows certified as having A2A2 genetics, Butter goes up for sale. We are already talking about selling her calf, Egwene. Perhaps we will wait until we can sell her as a bred heifer. We shall see. In the end, the Normande ladies rule. Skillet Chicken with Neufchatel Spinach Artichoke Sauce You just can’t go wrong with skillet chicken and a good cheese sauce! Perfectly golden brown, tender pan seared chicken breasts are topped with an easy to make, rich and flavorful spinach artichoke sauce. It might remind you of my crab and artichoke dip recipe but much lighter. Recipe link in the show notes. What You Need 24 oz boneless, skinless chicken breasts Salt and black pepper 4 Tbsp butter, divided 3 cloves garlic, minced 1 Tbsp flour 3 ½ cups fresh baby spinach, chopped 1 (14 oz) can artichoke quarters, drained and chopped 1 ¼ cups milk 4 oz Neufchatel cheese, diced into small cubes 1/3 cup finely shredded parmesan cheese ¼ cup sour cream What To Do Pound chicken to an even thickness using the flat side of a meat mallet. Season both sides with salt and pepper.  Heat 2 Tbsp butter in a large skillet over medium-high heat. Add chicken and cook until golden brown on bottom, about 5 - 6 minutes.  Turn chicken to opposite side. Continue cooking until chicken is golden brown on bottom or center registers 165 on an instant read thermometer, about 5 minutes longer. Transfer chicken to a plate, cover and keep warm. Melt remaining 2 Tbsp butter in skillet over medium heat. Add garlic and flour and cook 30 seconds then add in spinach and artichokes and sauté about 1 minute or until spinach has wilted. Pour in milk and scrape up browned bits from bottom.  Add in Neufchatel cheese and parmesan, season with salt and pepper to taste, and cook and stir until mixture has thickened slightly and cheeses have melted.  Stir in sour cream then return chicken to skillet. Quick and easy, this recipe serves 4. Give yourself 15 minutes to prep the ingredients and about 18 minutes for cooking. In just about 33 minutes you’ve created a masterpiece. Final Thoughts We gave the Jersey breed a chance and ended up back in the same place we started. Normande is the breed for us. I hope you get a chance to visit the farm sometime in the near future. See these beautiful creatures close up and personal. And you’ll want to pet the donkeys as well. We love the homestead life. There is always something new coming along. The variety and number of animals may change according to our needs, but they will always be a central part of our life. Especially the milk cows. They are such peaceful creatures. And our traditional breed Normandes exemplify peace. Neufchatel cheese originated in Normandy, France. It’s a fantastic cheese. And even though the US version of it is a bit watered-down and rectangular rather than heart-shaped, give that skillet chicken with spinach artichoke sauce a try. You’ll be glad you did. If you enjoyed this podcast, please hop over to Apple Podcasts, SUBSCRIBE and give me a 5-star rating and review. Also, please share it with any friends or family who might be interested in this type of content. As always, I’m here to help you “taste the traditional touch.” Thank you so much for stopping by the homestead and until next time, may God fill your life with grace and peace. Recipe Link Skillet Chicken with Neufchatel Spinach Artichoke Sauce To share your thoughts: Leave a comment on our Facebook Page Share this show on Twitter, Facebook and Instagram To help the show: PLEASE LEAVE A REVIEW for Peaceful Heart FarmCast on Apple Podcasts. Subscribe on iTunes, Stitcher Radio, Google Play Music, TuneIn or Spotify Donate on Patreon Website www.peacefulheartfarm.com Patreon www.patreon.com/peacefulheartfarm Facebook www.facebook.com/peacefulheartfarm Instagram www.instagram.com/peacefulheartfarm/

https://keywebco.com/blogs/news/breakfast-recipes-with-healthy-options Starting the day off in a good way can make your day begin right. An easy way to do that is to enjoy a tasty breakfast. Unfortunately, most tasty breakfasts are not overly healthy. Below are a few awesome recipes with options. Plus a great YouTube with even more! Ham & Cheese Breakfast Casserole Makes: 6 servings To make ahead: Prepare casserole through Step 2; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in Step 3. This healthy update of a traditionally rich ham-and-cheese breakfast strata is made lighter primarily by losing a few egg yolks and using nonfat milk. Gruyère cheese has a delicious, nutty aroma and flavor, which means that with the relatively small amount in this recipe you still get a big impact. To finish the makeover use nutritious, fiber-rich, whole-grain bread instead of white. Results in plenty of flavor, half the calories and one-third the fat of the original. 4 large eggs 4 large egg whites 1 cup nonfat milk 2 tablespoons Dijon mustard 1 teaspoon minced fresh rosemary 1/4 teaspoon freshly ground pepper 5 cups chopped spinach, wilted (see Tip) 4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices) 1 cup diced ham steak (5 ounces) 1/2 cup chopped jarred roasted red peppers 3/4 cup shredded Gruyère or Swiss cheese 1. Preheat oven to 375°F. Coat a 7-by-11-inch glass baking dish or a 2-quart casserole with cooking spray. 2. Whisk eggs, egg whites, and milk in a medium bowl. Add mustard, rosemary, and pepper; whisk to combine. Toss spinach, bread, ham and roasted red peppers in a large bowl. Add the egg mixture and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil. 3. Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving. Per serving: 286 calories Exchanges: 1 starch, 1 vegetable, 2 medium-fat meat Tip: To wilt spinach, rinse thoroughly with cool water. Transfer to a large microwave-safe bowl. Cover with plastic wrap and punch several holes in it. Microwave on High until wilted, 2 to 3 minutes. Squeeze out excess moisture. Artichoke-Scrambled Eggs Benedict Makes: 4 servings Roasted artichoke bottoms stand in for English muffins in this quick yet elegant. Substitute roasted mushrooms for the pancetta for a vegetarian option. Serve with roasted new potatoes or a tossed salad. 8 canned artichoke bottoms (11/2 cans), rinsed (see Tip) 4 teaspoons extra-virgin olive oil, divided 3 teaspoons chopped fresh oregano, divided, plus 4 sprigs for garnish 1/3 cup chopped pancetta 2 tablespoons reduced-fat mayonnaise 2 tablespoons nonfat plain yogurt 2 teaspoons lemon juice 1 teaspoon water 6 large eggs 4 large egg whites 2 tablespoons reduced-fat cream cheese (Neufchâtel) 1/4 teaspoon salt 1. Preheat oven to 425°F. 2. Toss artichoke bottoms with 2 teaspoons oil and 2 teaspoons oregano. Place the top- side down on half of a large baking sheet. Spread pancetta in an even layer on the other half. Roast until the artichokes are just beginning to brown and the pancetta is crispy 12 to 14 minutes. 3. Meanwhile, whisk mayonnaise, yogurt, lemon juice and water in a small bowl until smooth. Beat eggs and egg whites in a large bowl. 4. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, folding and stirring frequently with a heatproof rubber spatula until almost set about 2 minutes. Remove from the heat and fold in cream cheese, the remaining 1 teaspoon oregano, and salt. 5. To serve, divide the artichoke bottoms among 4 plates. Top each artichoke with equal portions scrambled egg, crispy pancetta, and creamy lemon sauce. Garnish with oregano sprigs, if desired. Per serving: --- Send in a voice message: https://anchor.fm/roger-keyserling/message Support this podcast: https://anchor.fm/roger-keyserling/support

Entretien avec Emmanuelle Latraverse : Rencontre tendue des ministres des finances sur fond de péréquation et Maxime Bernier joue avec le feu sur la question du pacte des migrants.  Le Buzz de Vincent : - Un meurtre basé sur une série télé - La short list du Time pour la personne de l’année - Un nouvel objet de l’humain dans l’espace interstellaire Entrevue avec Patrick Paquet, candidat de Québec 21 – dans Neufchâtel-Lebourgneuf.  Entretien avec Jean-François Roberge, Ministre de l’Éducation et de l’Enseignement supérieur et député de Chambly : Les cours d’éducation sexuelle Les sports avec Charles-Antoine Sinotte, co-animateur de l'émission Les Partants à TVA Sports.  Une production de QUB radio Décembre 2018

Bagels, bagels, bagels. Links and Shownotes Top Four #13: Bagel Flavors - Relay FM Neufchâtel - Wikipedia, the Free Encyclopedia

Today I'm happy to introduce you another presenter of the Embedded Testing conference in Munich. I got acquainted with Oleg Nenashev already in the first minutes of the conference. We're sitting aside of each other. He was working for his Jenkins presentation. Oleg is a 27 year old engineer from St. Petersburg in Russia. Although he has started as a hardware-engineer he's mainly engaged on the software side. With his presentation Integrating Jenkins with verification flows of Embedded Systems he has introduced himself as Jenkins specialist. He's currently working for CloudBees in Neufchâtel in Switzerland. Although I was in touch with Hudson and later on with Jenkins, I never get that deep inside of it. In contrary Oleg has become responsible for testing hardware in an automatized way already in 2008. He get in touch with Jenkins from the very beginning. Later he provided several plugins before he gots elected as core-developer. Meanwhile Jenkins has more than 1000 plugins. And it has undergone a redefinition from a pure Continuous-Integration tool towards a more general, more framework like automation server. The time we recorded this interview Oleg stayed in St. Petersburg. He has just finished his PhD-thesis and was in a quite relaxed mood. In our discussion we're highlighting the way of Jenkins development. We stress the chances and challenges. Why someone should use it. And the struggles you might run into. We also talk about the newest changes in its self-understanding. And Oleg provides an outview what we can expect from the next major release. Jenkins 2.0 will cover mainly architectural needs, especially from User-Interface-perspective, which have been recognized and accumulated during the last years. Stay with me and enjoy the interview.

Diane Lévesque Une auteure est née, à Neufchâtel. Diane Lévesque lance son premier roman, un récit fantastique dans lequel les dragons et les hommes se côtoient. Un monde – Dragasse – dans lequel le roi Ramy partira en quête. Une quête d’amour et de bravoure pour retrouver sa femme, enlevée par un dragon.