Podcasts about Oreo

Would you trust a museum with a password as simple as “Louvre” to protect priceless treasures?

In this week's Omni Talk Retail Fast Five, sponsored by the A&M Consumer and Retail Group, Mirakl, Ocampo Capital, Infios, and Quorso, Chris and Anne discussed: Amazon's push to add mainstream brands like Pepsi and Doritos to Whole Foods through ShopBots and Amazon Grocery kiosks (Source: Wall Street Journal) Starbucks crossing the $1 billion milestone in annual delivery sales with 30% quarterly growth (Source: CNBC) Mondelez investing $40 million in a generative AI tool to slash marketing costs by 30-50% (Source: Reuters) Kroger expanding its Uber Eats partnership to integrate restaurant delivery directly into the Kroger app across 2,600+ stores (Source: Chain Store Age) Grubhub partnering with Instacart to offer grocery delivery through its platform nationwide (Source: Supermarket News) And this month, Chris and Anne handed out the OmniStar Award in partnership with Quorso to Justin Weinstein, EVP and Chief Merchandising and Marketing Officer at Giant Eagle, for leading the 95-year-old retailer's bold $100 million "Because It Matters" brand positioning. There's all that, plus a debate on whether AI-generated ads are the future, why ordering dinner through your grocery app makes perfect sense, and whether hand massages would get Chris into John Lewis for holiday shopping. Music by hooksounds.com #RetailNews #WholeFoods #StarbucksDelivery #RetailTech #GenerativeAI #KrogerUberEats #RetailPodcast #OmniTalk #Mondelez #GrubhubInstacart #RetailInnovation #CoffeeDelivery

Curious about what it really takes to keep going when life throws its hardest challenges your way? This episode of the Marli Williams Podcast brings you an unfiltered conversation with Krista Ryan—executive coach, mental performance expert, and author of Keep Freaking Going. You'll hear stories of resilience, vulnerability, and the raw truth about navigating trauma, isolation, and unexpected change. We touch on everything from overcoming shame to the power of asking for help, all wrapped up in Krista's signature “KFG” (Keep Freaking Going) mindset. If you're interested in personal development, mental health, and leadership strategies for thriving through adversity, don't miss this inspiring talk. Whether you're facing burnout, loneliness, or want to become a better support for others, this episode offers powerful reminders that you're not alone—and that authentic connection is just one text away.Krista Ryan is a certified executive coach, facilitator, speaker, and Workplace Performance expert who is on a mission to help leaders thrive through chaos, change, and challenge.She's the CEO of KfG Coaching and a trusted coach for Bravely and Limitless Minds—where she brings the science of mental conditioning to the art of leadership. From C-suite leaders to elite athletes, Krista's global clients turn to her when they need to communicate better, collaborate stronger, and perform under pressure.With nearly two decades of experience as a Human Resources Director—and as a third-generation leader in her family-owned bank—Krista has lived what she teaches. Her no-fluff, deeply practical approach blends human insight with real-world strategy.She's the author of The Keep F!#ING Going*, a candid, energizing guide to navigating uncertainty and leading with strength in any season.When she's not coaching, speaking, or training, Krista is traveling the world in search of the best oyster bar—and fueling up with double-stuffed Oreos along the way.Connect with Krista:Instagram - @thekristaryanFacebook - Krista RyanLinkedIn - Krista Ryan, PCCMarli Williams is an international keynote speaker, master facilitator, and joy instigator who has worked with organizations such as Nike, United Way, Doordash, along with many colleges and schools across the United States. She first fell in love with transformational leadership as a camp counselor when she was 19 years old. After getting two degrees and 15 years of leadership training, Marli decided to give herself permission to be the “Professional Camp Counselor” she knew she was born to be. Now she helps incredible people and organizations stop waiting for permission and start taking bold action to be the leaders and changemakers they've always wanted to be through the power of play and cultivating joy everyday. She loves helping people go from stuck to STOKED and actually created her own deck of inspirational messages called StokeQuotes™ which was then followed by The Connect Deck™ to inspire more meaningful conversations. Her ultimate mission in the world is to help others say YES to themselves and their big crazy dreams (while having fun doing it!) To learn more about Marli's work go to www.marliwilliams.com and follow her on Instagram

Dave and Chuck the Freak talk about Jason eating Dave’s candy, inventor of frozen burrito passes away, things that were normal 20-30 years ago that are now a luxury, recognizing AI videos, old man ended up in a pond, Dick Cheney passed away, 2 people charged in alleged terror plot around Halloween in Detroit, effect of government shutdown on airports, woman lied about finding needle in kid’s Halloween candy, whipped cream heist, woman creates bus for dogs business, Olympic hopeful banned for 2 years after posting explicit video, Game 7 was highest rated baseball game since 2017, Pistons super fan from South Korea, Jonathan Bailey named People’s Sexiest Man Alive, actress from Harry Potter does hair content on OnlyFans, group says Wheel of Fortune is no longer suitable for family viewing, pristine comps of first Superman found in attic, flare launched during Oasis show, wild elephant attacked man then came back to kill him, shooting between two old roommates, man arrested for doing donuts in church parking lot, brawl at Domino’s, brawl at Bass Pro Shops, woman smuggled gun inside bra, principal of private school attacked by hornets, cop tased and ran over suspect, Air India plane crash survivor speaks about experience, dynamite found while cleaning out old mining shed, people making millions reporting idling cars in NYC, new Oreo’s for Thanksgiving, upscale grocery store selling toothpaste smoothie, and more!

During the news we get another edition of Would Wiggy Eat it. This time its Thanksgiving flavored Oreos.

Tell Todd About Martha's Cookie + Turkey Oreos by Maine's Coast 93.1

COPCK: The Lil Jon Edition! Also, Justin Bieber doesn't want to go on tour anytime soon and OREO might be debuting the grossest cookie flavor ever.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ben & Woods kick off the 9am hour with The Reindl Report and a few of Paulie's favorite stories of the morning, including Thanksgiving themed Oreos on the way? Then the guys talk briefly about Monday Night Football last night before we let everyone know which MLB Hall of Famer just pranked Woodsy… Listen here!

Jason's live from New York! (technical difficulties, please stand by), Oreo's new limited edition Thanksgiving treats and Mr. Pibb is back, Britney Spears leaves Instagram, and Jessica Lange is back for more "AHS"See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

ORDER IN THE COURT! Our Heroes Judges hear from YOU as you throw yourself on the mercy of the court. The docket today includes a retrial, couples arguing, and food crimes that MUST be punished. Support us directly https://www.patreon.com/100percenteat where you can join the discord with other 100 Percenters, stay up to date on everything, and get The Michael, Jordan Podcast every Friday. Follow us on IG & Twitter: @100percenteat Learn more about your ad choices. Visit megaphone.fm/adchoices

https://teachhoops.com/ Do you think coaching is just about teaching X's and O's? Think again! Many believe running the perfect playbook is the key, but legendary Bay Area coach Margaret Gartner says the real job runs so much deeper. Coach Bill Flitter sits down with Gartner, a 600+ game winner, to break down what matters most when building great youth teams. How would your players describe your impact? Tune in to gain: The “Oreo” method for feedback that boosts confidence Why flexibility trumps rigid plans at practice How strong coach-player relationships create lasting success Plus, discover more game-changing insights inside! Let's change the game together! If you enjoyed this episode, please leave us a 5-star review.

Post Malone BioSnap a weekly updated Biography.Post Malone has occupied headlines this week for his blockbuster performance as the headliner at the 52nd annual Dallas Cattle Baron's Ball on October 25, where he energized a sold-out crowd of 3,500 at Southfork Ranch despite heavy rain earlier in the day. The event, which is recognized as the world's largest single-night fundraiser for the American Cancer Society, marked a distinct shift to a younger audience and edgier vibe, courtesy of Malone's crossover appeal and country hits like Pour Me a Drink and I Had Some Help. Between energetic renditions of Sunflower, Rockstar, Congratulations, and more, Malone maintained his trademark candor, dropping countless f-bombs, clutching a Red Solo Cup, and shouting out his North Texas roots, the ball's mission, and the Dallas Cowboys. Social media lit up with praise for his authenticity and warmth, with fans highlighting his connection to the local community and charitable efforts, and outlets like Parade dubbing him a national treasure.Beyond the benefit concert, Post's presence has been especially visible on social platforms thanks to a viral video of him serenading a young fan, which Parade reported melted hearts and sparked conversations about his kindness. In the past few days, his reputation as one of the industry's friendliest stars has only grown, with many fans urging that "Posty should be protected at all costs." Further supporting this perception were comments from his father assuring the public of his son's well-being after a wave of internet concern about weight loss; Post himself confirmed to TMZ and other outlets that he's healthy and happy, attributing his slimmed-down look to a strict fitness regimen after a movie role, not substance abuse.On the business side, no major new ventures or product launches have been announced this week according to Spreaker, but Universal Music Group included Post Malone among their top sellers for the year, citing his music as a key driver of industry growth for 2025. His single Sunflower with Swae Lee quietly hit another milestone, surpassing 4 billion Spotify streams, as reported by World Music Views. Anticipation for Posty's next moves is high: Activated Events revealed on November 7 that he and Jelly Roll will headline the upcoming Boots In The Park festival in Albuquerque, signaling his continued genre-bending dominance in both pop and country. Meanwhile, industry insiders point to his latest studio album F-1 Trillion, his sustained tour activity, and a recent Oreo cookie collaboration as further signs of Malone's unstoppable ascent and business acumen. Overall, in terms of long-term biographical impact, Post Malone's fusion of mass appeal, philanthropy, and genre-crossing ambition continues to cement his legacy as one of the defining artists and personalities of this era.Get the best deals https://amzn.to/3ODvOtaThis content was created in partnership and with the help of Artificial Intelligence AI

https://teachhoops.com/ Do you think coaching is just about teaching X's and O's? Think again! Many believe running the perfect playbook is the key, but legendary Bay Area coach Margaret Gartner says the real job runs so much deeper. Coach Bill Flitter sits down with Gartner, a 600+ game winner, to break down what matters most when building great youth teams. How would your players describe your impact? Tune in to gain: The “Oreo” method for feedback that boosts confidence Why flexibility trumps rigid plans at practice How strong coach-player relationships create lasting success Plus, discover more game-changing insights inside! Let's change the game together! If you enjoyed this episode, please leave us a 5-star review.

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

If you needed to be reminded that the scariest day of the year is coming up tomorrow; and if yesterday's crossword didn't drive the stake (er, point) home, then today's surely will. Between the OREOS, bat(omorph)s and witches in the grid, and the suspiciously large number of pumpkins one is likely to encounter in the street, it is clear that Halloween is drawing nigh. What is also clear is that this was a fabulous crossword, brimming with great clues like 42A, Desirable Vegas couple? ACES; 69A, Fish also known as a batomorph, RAY; and 50A, Ones eliciting knee-jerk reactions, informally, DOCS (ha!)Show note imagery: OKRA, aka Lady's FingersWe love feedback! Send us a text...Contact Info:We love listener mail! Drop us a line, crosswordpodcast@icloud.com.Also, we're on FaceBook, so feel free to drop by there and strike up a conversation!

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

We're back with another instalment of The Spark, Creative Boom's bonus episode that gets under the skin of each week's guest. This time, host Katy Cowan is joined by Brian Collins – legendary designer and co-founder of COLLINS. In this playful after-show, Brian reveals the piece of creative advice he always ignores, the guilty pleasure he'll defend to the death, and the oddest compliment he's ever received. He talks about the colour that has defined his life, the mythical creature that best sums up his creativity, and why Oreos are basically the design equivalent of a perfect steak. He also shares the question he'd rather not ask but knows he should, who he'd invite to a dream dinner party, and the medium he secretly wishes he'd mastered. It's cheeky, candid and full of Brian's trademark humour – the perfect companion to his full conversation with Katy, released earlier this week.

APT might split with PBS..."Three Things You Need to Know"...Oreos regularly seen on store shelves ranked...side effects emerging from one of the Covid jabs.See omnystudio.com/listener for privacy information.

I'm CT…  When I'm not busy being Arroe the podcaster, I live in the real world.  Everybody has to have a job.  Mine is C.S.  Customer Service.  Solutions, relationships while keeping my team motivated to keep a constant connection with each guest who's chosen to stop their day to visit our location.  Episode 198 Untrusting People, Blueberry Oreo Cookies and Big Road Trip Theft This is C.T.C.S.  Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-like-it-s-live--4113802/support.

I'm CT…  When I'm not busy being Arroe the podcaster, I live in the real world.  Everybody has to have a job.  Mine is C.S.  Customer Service.  Solutions, relationships while keeping my team motivated to keep a constant connection with each guest who's chosen to stop their day to visit our location.  Episode 198 Untrusting People, Blueberry Oreo Cookies and Big Road Trip Theft This is C.T.C.S.  Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

„Vertraue immer deiner inneren Stimme – sie weiß den Weg.“ – Louise Hay

Welcome to "God and Our Dogs" on Boerne Radio! In this episode, host Meg Grier explores the theme of encouragement through stories from guests Dan Liberto and Mandy Jones. Discover how our relationships with dogs can teach us about giving and receiving encouragement, building community, and deepening our faith. Listen as Dan and Mandy share personal stories, biblical insights, and practical tips for fostering encouragement in our lives and relationships. 00:00 – Introduction by Meg Grier00:25 – The show’s theme: Encouragement and community00:51 – Guest introductions: Dan Liberto & Mandy Jones01:26 – Dan Liberto on encouragement, transparency, and brotherhood03:33 – Lessons from dogs: Comfort during adversity04:34 – Dogs as man’s best friend and human connection05:58 – The importance of genuine engagement and encouragement07:12 – Vulnerability and the rewards of encouragement08:00 – More from Dan Lito: Podcast info08:20 – Mandy Jones: Introducing a new dog to the family09:49 – Lessons from Lily and Blue: Conflict and friendship10:53 – Seeing God’s patience and protection in our dogs11:55 – Proverbs 27:17: Iron sharpens iron12:47 – Sharpening others: Light vs. darkness13:54 – The Oreo method: Giving constructive feedback14:36 – Praise and encouragement in dog training15:16 – Community, encouragement, and podcast info16:32 – Thought to "Paw-nder": What can we learn from our dogs?16:59 – Closing remarks and where to listen17:42 – Next episode preview and sign-off Host: Meg Grier - Stories@GodAndOurDogs.com Website: www.facebook.com/profile.php?id=100072683640098 God and Our Dogs airs every Saturday at 11:15am on Boerne Radio 103.9FM - www.boerneradio.com. Air Date: 10/25/25See omnystudio.com/listener for privacy information.

This week, Juliet and Jacoby follow up on a lawsuit against Hershey and discuss a pair of heists involving whiskey and gummy bears. For this week's Taste Test, they try Reese's Oreo Cups. Finally, they share their Personal Food News and react to some Listener Food News. Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 850-783-9136, or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show. Be sure to check us out on YouTube and TikTok for exclusive clips, new Taste Tests, and more! Hosts: Juliet Litman and David Jacoby Producer: Mike Wargon Musical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode of the Nine Finger Chronicles podcast, host Dan Johnson and guest Eric Barber dive into a variety of topics, starting with a light-hearted debate about Oreo cookies. They then transition into serious hunting discussions, focusing on trail camera usage, mock scrapes, and strategies for hunting public land. Eric shares his experiences hunting a specific piece of public land, detailing the challenges and successes he faced, including the abundance of acorns and deer movement patterns. The conversation culminates in a thrilling recount of a successful hunt, highlighting the importance of preparation, adaptability, and the joy of the hunting experience. Takeaways: Eric Barber is a passionate hunter and Oreo cookie lover. The debate over Oreo flavors leads to a discussion on preferences. Trail cameras are essential for gathering intel on deer movement. Mock scrapes are a valuable tool for attracting deer. Hunting public land requires adaptability and strategy. Acorn abundance affects deer movement and behavior. Setting up in the right location is crucial for success. The thrill of the hunt is enhanced by unexpected encounters. Executing a shot requires confidence and precision. Sharing hunting stories fosters community and camaraderie. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of the Nine Finger Chronicles podcast, host Dan Johnson and guest Eric Barber dive into a variety of topics, starting with a light-hearted debate about Oreo cookies. They then transition into serious hunting discussions, focusing on trail camera usage, mock scrapes, and strategies for hunting public land. Eric shares his experiences hunting a specific piece of public land, detailing the challenges and successes he faced, including the abundance of acorns and deer movement patterns. The conversation culminates in a thrilling recount of a successful hunt, highlighting the importance of preparation, adaptability, and the joy of the hunting experience. Takeaways: Eric Barber is a passionate hunter and Oreo cookie lover. The debate over Oreo flavors leads to a discussion on preferences. Trail cameras are essential for gathering intel on deer movement. Mock scrapes are a valuable tool for attracting deer. Hunting public land requires adaptability and strategy. Acorn abundance affects deer movement and behavior. Setting up in the right location is crucial for success. The thrill of the hunt is enhanced by unexpected encounters. Executing a shot requires confidence and precision. Sharing hunting stories fosters community and camaraderie. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week the guys talk about the struggles of parenting, completing the Death Stranding 2 platinum trophy, Borderlands 4 and much much more!

Johnny Potoky & Oreo Brewer join me in this retrospect/tribute on the divisive yet influential music group LINKIN PARK   Talking Points Include: *How this band and Nine Inch Nails both become healing music *We critique the sexist trolls & people who were never going to accept any new Linkin Park material as being the main problem *How people love to hate ANYTHING they do even though they're not fans & how the group got a better ethical character compared to other garbage rock bands *The dark realities of Chester Bennington and question why it takes famous people to bring this up in our own personal conversations *How these music artists influence our personal author & music video creating experiences *We also talk about who was the ACTUAL owner of the band *How shitty Chester's song was (when he has no business being on social media in the first place) *And the debate on music artists finding a new music style Vs. losing their true sense of comradery.     SONGS/CLIPS USED: Zane Lowe 2023 Interview (Meteora Album 20th Anniversary) "Cure for the Itch" and "Blackbirds" by Linkin Park    

Zuhair Ali joins to preview an exciting, unpredictable Week 8 in the NFL & help Reid defy logic as the Ravens try to save their season against the Bears, the Cowboys and Broncos go head-to-head, and Aaron Rodgers faces off with his old Packers! PLUS: Commanders & old-fashioned DC sports pain, the beauty of off-brand snacks, Oreo tiers, and Kash Patel sends The Boutte Betting Slip back to the 1920s! CHAPTERS0:00 Intro/Lemon Oreos & Off-Brand Snacks6:07 Kash Patel, Copyrights, & Commanders Pain13:45 NFL Week 8 Picks: F–k Logic Edition!30:52 The 1920s Boutte Betting Slip!

Oreo Brewer returns to sum up everything we love about the adventure fantasy film franchise PIRATES OF THE CARIBBEAN.   What were the videogames, merchandise & the Theme Park Ride like?   Were there any other decent pirate films that came out between this and NATE AND HAYES?   Who's our favorite supporting character?   All that (and zero discussion of any problematic actors associated with this saga)!     SONGS USED: "Humanity Sector (No Choir)" by Pfeifer Broz. Music (used in POTC: At World's End Trailer)   "You Don't Know Jack" by The Great Luke Ski.

Friends, it's time for another check in. How are you? What's going on? Email me at whatifproject.net@gmail.com if you want to chat. Today I want to tell you about our new kitten, Oreo. I also want to talk to you about how our family has been learning to grieve. And I want to tell you about some tweaks and changes coming to Season 9 of the What If Project, which kicks off in January 2026.  Are you ready?  --- Here are some links ... MY BOOK: https://www.amazon.com/Emerging-Rubble-Stories-Shattered-Relationships/dp/B0C7T5TJD4/ref=sr_1_1?crid=2B051GGV2WCSI&keywords=glenn+siepert&qid=1700157759&sprefix=glenn+%2Caps%2C399&sr=8-1 SUBSTACK / BLOG: https://whatifproject.substack.com/ ART STUDIO: https://www.whatifproject.net/art SUPPORT THE SHOW: https://www.whatifproject.net/support  SUPPORT MY ART: https://www.whatifproject.net/checkout/donate?donatePageId=67e862dd7198a645f85a4bdc

The collaboration of a lifetime has arrived!  Reese's Oreos and Oreo Reese's are here, and they face off against the Hammond's Everything Bagel Bar.  Will they live up to expectations?  The gang also discusses a grave digging competition and bathroom attendants before hearing about some bad Halloween pranks. Follow us on Instagram to see pictures of the snacks @youtrieddat.

I bet there're numerous everyday objects you've been using wrong! A lot of common objects have secrets we've all failed to pay attention to. What are they? What is the pattern on Oreos? And why do eggs have blood in them? Here're 33 hidden details you missed right before your eyes. Learn more about your ad choices. Visit megaphone.fm/adchoices

Notre Dame and USC on Saturday. Chiefs v Raiders and Dallas v Washington on Sunday. Three words for rivalry games - ooh, la and la. USC Legend Matt Leinart knows a thing or two about that game. He shares what's great about South Bend, Indiana. And then shares why giving blood is the easiest way to save lives. (Find out more: BigTen.Org/Abbott). Then Chris Cote joins the show to work through the top five games to watch this weekend, along with the reason why Oreos are a superior dunking cookie. Punk Legend Henry Rollins makes an appearance, too. We think. Don't fact check us on that one. But Dave Dameshek and the gang have the necessary prep to make the Week 7 NFL weekend soar on Football America! (Photo by Mike Stewart/AP) Timestamps: (00:00:00-00:02:45) Monologue - Rivalries (00:02:45-00:22:48) Matt Leinart on South Bend and Blood and Rivalries (00:22:48-00:43:53) Top Five Game with Chris Cote (00:43:53-00:49:42) Pick Six AUDIO Football America! is available wherever you listen to podcasts. Leave us a 5-star review on Apple Podcasts: https://podcasts.apple.com/us/podcast/football-america/id1831757512 Follow us: Dave Dameshek: https://x.com/dameshek Matt Leinart: https://x.com/MattLeinartQB Chris Cote: https://x.com/__chriscote Host: Dave Dameshek Guests: Matt Leinart, Chris Cote Team: Gino Fuentes, Mike Fuentes, Bradley Campbell Director: Danny Benitez Senior Producers: Gino Fuentes, Mike Fuentes Executive Producer: Bradley Campbell Arizona Cardinals, Atlanta Falcons, Baltimore Ravens, Buffalo Bills, Carolina Panthers, Chicago Bears, Cincinnati Bengals, Cleveland Browns, Dallas Cowboys, Denver Broncos, Detroit Lions, Green Bay Packers, Houston Texans, Indianapolis Colts, Jacksonville Jaguars, Kansas City Chiefs, Las Vegas Raiders, Los Angeles Chargers, Los Angeles Rams, Miami Dolphins, Minnesota Vikings, New England Patriots, New Orleans Saints, New York Giants, New York Jets, Philadelphia Eagles, Pittsburgh Steelers, San Francisco 49ers, Seattle Seahawks, Tampa Bay Buccaneers, Tennessee Titans, Washington Commanders Learn more about your ad choices. Visit podcastchoices.com/adchoices

An OnlyFans model made headlines after earning $200 selling videos of a bizarre and “nasty” bodily function.  Meanwhile, TV hosts TJ Holmes and Amy Robach are officially engaged after three years together.  A viral video of Oreo the dog during the Palisades Fire has inspired a new California law protecting pets in emergencies.  And finally, the Gold Rush is back — with record-high gold prices prompting Americans to cash in family heirlooms. 

Our local wine country has grown over the years, and recently, that's meant more substantial food offerings in the area. High-caliber chefs from Portland and Napa Valley are opening up eateries in the Willamette Valley and beyond — and fall is the perfect time to visit. Today on City Cast Portland, we're talking with Portland Monthly's editor in chief, Brooke Jackson-Glidden, about some of the most exciting chefs working in wine country and which wineries are serving much more than just cheese and crackers. Discussed in Today's Episode: Mac Market  Alea  Honey Pie The Ground Grounded Table  The Pub Hayward The Allison Inn  Antica Terra's  Mineral Springs Ranch  Hiyu Wine Farm  Soca White Salmon Baking No Clos Radio Alchemist's Jam  Dos Mundos Become a member of City Cast Portland today! Get all the details and sign up here.  Who would you like to hear on City Cast Portland? Shoot us an email at portland@citycast.fm, or leave us a voicemail at 503-208-5448. Want more Portland news? Then make sure to sign up for our morning newsletter, Hey Portland, and be sure to follow us on Instagram.  Looking to advertise on City Cast Portland? Check out our options for podcast and newsletter ads at citycast.fm/advertise. Learn more about the sponsors of this October 16th episode: Portland Art Museum Babbel - Get up to 50% off at Babbel.com/CITYCAST DUER - Mention code CCPDX for 15% off pFriem Family Brewers

David takes you to White Sulphur Farms just outside Gainesville to meet the Reynolds/Hemmer family and see how they raise Belted Galloway cattle and heritage Tamworth pigs on land first settled in 1802. You hear how the farm's spring gave the community its name and why the family is committed to keeping the core acreage in agriculture for generations to come. Expect history, livestock know-how, and a true farm-to-table ethos rooted on the banks of the Oconee River.

This week on Sibling Rivalry, Bob is ready to fight everyone. They discuss the origins of the Romance languages and the difference between Nordic and Scandinavian countries before diving into family prayers, gratitude lists, and a crafty nun story. They discuss the dance stamina of Britney Spears, Gaga, and Beyoncé, then test each other's memory on tattoos, quiz one another on culinary terms, debate whether eggs count as dairy, and determine the ideal consistency for dunking an Oreo. Stop putting off those doctors appointments and go to https://Zocdoc.com/RIVALRY to find and instantly book a top-rated doctor today! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Send us a textWhat's your favorite part about fall? Are you excited about duck season yet? Are off brand Oreos as good as real Oreos? All the answers are in this episode! Don't miss it!*Instagram: https://www.instagram.com/offthexpodcast/?hl=enFacebook: https://www.facebook.com/OffTheXPodcastYouTube: https://www.youtube.com/@OfftheXPodcast*Venkuhttps://www.venku.com/https://www.instagram.com/venkuoutdoors/https://www.facebook.com/venkuoutdoors*Pond Creek Duck Calls   https://www.pondcreekduckcalls.com/   https://www.instagram.com/pondcreekduckcalls/* Migra Ammunitionhttps://migraammunitions.com/https://www.instagram.com/migraammunitions/https://www.facebook.com/profile.php?id=100063004012685    *Rixey Outdoorshttps://www.instagram.com/rixey_outdoors/https://www.facebook.com/rixey.outdoors   *HuntProof App  OFFXHP25 discount codehttps://www.instagram.com/huntproof/*Pattern Pros OFFXPRO10 discount codehttps://www.patternprosusa.com/https://www.instagram.com/patternpros/https://www.facebook.com/profile.php?id=100086614323878     *Wellons Land Real Estatehttps://wellonsland.com/https://www.instagram.com/wellonsland/

Intro Standard show intro:“Tampa Bay's Hometown Morning Krewe – J.R., Launa, and Kevin!”Reminder: “Commercial Free New Country 99.5 QYK”Tease for upcoming story:J.R. sets the scene: Kevin's in a different studio, can't hear off-air convos.Launa's been laughing for an hour — hyping the story she's about to tell.Segment 1: The SetupJ.R. and Kevin banter about the anticipation Launa built up.Kevin jokes: “This better be the funniest thing ever.”Launa warns: “No pressure!” Segment 2: The Story Breakdown“Meth, Fireworks, and a Dairy Queen Blizzard”Location: Pullman, WashingtonIncident:40-year-old Elijah Reagan launches mortar-style firework into his ceiling.Result: apartment catches fire, 8 units damaged, dozens evacuated.High-speed police chase ensues — Elijah is smoking meth during pursuit.Police stop him with spike strips.Intense standoff: He refuses to exit vehicle.Negotiation twist:“I'll come out... but only if I get a Dairy Queen Blizzard.”Police agree, deliver Blizzard + hamburger via tactical robot.Only after finishing the Blizzard does Elijah surrender.Now facing charges of arson and evading police.Segment 3: Host Reactions & CommentaryJ.R. & Kevin react to the absurdity:“Multitasker!”“They are delicious... especially after meth.”Jokes about what kind of Blizzard he might've ordered:Oreo, Butterfinger?General laughter and disbelief:“Didn't start off great, but that ending... wow.”J.R. wraps up: “That was a good one.”See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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It's the Depression--the Great Depression. The economy is in the toilet, and birth rates, marriage rates, divorce rates are down, but guess what's up? Knitting! This is truly the Renaissance period for knitting according to Anne Macdonald in No Idle Hands: The Social History of American Knitting. The National Dry Goods Association estimated that 1/12th of the population knit, or about 10 million people. Between thrifty necessity, clever yarn companies sponsoring contests and stars like Joan Crawford and Katherine Hepburn taking up the needles on set, "the knitting craze" was the upside to the economic downside of the Depression. But does knitting shut men out? Humorist Ogden Nash devoted some rhymes to the claim that knitting wives left their husbands in a world of bitter silence:"Life will teach you many things, chief of which is that every man who talks to himself isn't necessarily out of his wits;He may have a wife who knits. . .Ah, my inquiring offspring, you must learn that life can be very bitter,But never quite so much so as when trying to pry a word out of a knitter."Ogden Nash, Not Many Years Ago, quoted in Anne Macdonald's No Idle Hands: The Social History of American Knitting, p. 277.So we wanted to know, does knitting shut men out? We did extensive research--okay, we asked one man--Bossy's husband. His answer? "I think knitting allows women to tolerate men." He gets a piece of Oreo cake for this answer, specifically Jevin's Victory Oreo Cake.Who says you can't inspire academic achievement with the promise of a special cake? So make this Oreo cake and always remember the power of knitting, as the 1932 Spring issue of McCall's Decorative Arts and Needlework proclaimed, "a gaily becoming sweater blouse always makes us feel like conquering the world."

theme song - these days by pure mids better than good and lesser than good playlists: https://open.spotify.com/playlist/1JcptWvdo1zDY2chRsSsT3?si=fRJwNT9fRFm1dGdbQaPpFQ https://open.spotify.com/playlist/4HaZTqj1wNUw8JzdiztWUc?si=KxU8yFHbTQGRoTvLGQZSlg

There's a slight chill in the air, and the otherwise abandoned parking lot that was once a circuit city will now be providing whimsy and glee to adults and children alike. Join us for an evening of rides constructed and operated by untrained semi homeless folks, and let's dine on our favorite calorie bombs because only one can stay !!!Huge thank you one again to Will Trenum for this season theme music!Become a Patreon subscriber!!!⬇️⬇️⬇️patreon.com/AJPresentsTheGR8RGood

We get into our Mens Room Question: What do you eat that makes people go "ew"? OR What DID your eat that made YOU go "ew"?

Dr. Jim interviews Dr. Josh WilsonParenting is the only gig where you're expected to be a Zen monk, a crisis negotiator, and a part-time mediator — all before breakfast. In this episode of Shrinksrap, Dr. Jim Bramson sits down with Dr. Josh Wilson to explore mindful parenting through the lenses of IFS, ACT, and Imago —and, yes, how social media is both helping and wrecking us in equal measure. We dig into what it means to stay grounded when your kid is melting down in aisle 5 of Target, or when your teenager rolls their eyes so hard you worry they might sprain something. You'll hear about practical strategies, awkward confessions, and why “just breathe” sometimes translates to hiding in the bathroom with Oreos. From bedtime battles to Instagram pressures, this episode reminds us that mindful parenting isn't about perfection — it's about surviving the chaos with a little humor, a little compassion, and lot of curiosity, emotional maturity, self-awareness, and playfulness. After all, we want to stay lighthearted and unencumbered with PTSD (Playful Termination Stress Disorder).Credits:River is High, Ticketless TravelerCarl Reisman, guitar, singer, and songwriterJenny Goodwine, vocalsJames Singleton, bassJohnny Vidocovich, drumsDave Easley, steel guitarProduced by Morgan Orion Reismanfor more information, carlreisman@gmail.comCopyright 2025WCMI networking group A networking group for mindfulness-focused clinicians dedicated to learning together & collaborating for more information click here

Harvard MD/PhD Nick Norwitz reversed ulcerative colitis, lowered cholesterol with Oreos, and now exposes the cracks in modern medicine. This episode is a masterclass in metabolic rebellion and curiosity.Join the Kiltz Health Certification Course here: 50% DISCOUNT until 10/8/2025: https://buy.stripe.com/fZuaEYbJaeCp4Df2OY0480xJoin the Kiltz Mighty Tribe - It's free: https://kiltz-mighty-tribe.mn.co/0:00 – Nick's medical legacy and why he chose medicine 4:12 – Ulcerative colitis diagnosis and desperation-driven healing 8:45 – Ketogenic diet leads to full remission 12:30 – Why modern medicine fails chronic disease patients 16:05 – Incentives, pharma, and the business of healthcare 20:40 – Why RCTs don't reflect real-world healing 25:10 – Nutrition education gaps in med school 30:00 – GLP-1s, statins, and lifestyle vs. pharma 35:45 – Nick's grocery cart: what he actually eats 41:20 – Red meat and cancer myths 46:00 – The Oreo experiment: lowering LDL with cookies 50:30 – Empowering patients to lead their own health journey 54:00 – “Stay Curious”: Nick's mantra and tattoo 58:00 – Where to follow Nick Norwitz and final reflections

Andrew and Ben begin with reactions to OpenAI's Sora 2, a new Sora app, and more thoughts on last week's ‘Vibes' release from MetaAI. Topics include: Parallels between Sora 2 and the GPT 3.5 release in 2022, responding to a sample of disgusted MetaAI 'Vibes' reactions, why OpenAI is investing in short form video, why the threat to Meta is clearer than ever, and fair questions about Mark Zuckerberg's leadership after the last several years. At the end: TikTok's business prospects and security concerns, solar power possibilities for AI infrastructure, Ben's shocking embrace of the iPhone Air, and a Sharp Tech x Oreo crossover.

We start off with Frank Crist presents, They're Fine, Just Fine and then Kerry has the latest Geek News for us. After that, we award the Boner of the Day and Victoria is back to give us her Real Housewives of SLC update. Then, we have a taste test with the Reese's Oreos, just before we challenge a listener to Beat Gina and Robert Gehrke joins us for our SLC update. And we finish out with Boner Recap and news!

If you've been spinning your wheels trying to figure out money, I've been there. In my early 20s I started with almost nothing, worked multiple jobs to fund my business, and made a lot of unsexy choices—like living in a duplex and driving a 10-year-old car—so I could win later. Today I run multiple 7– and 8–figure companies, and in this video I'm breaking down the exact strategies that helped me ditch money stress and build real wealth. What you'll learn: The “sacrifice now, win later” mindset (a.k.a. the second Oreo test) Our duplex strategy: house-hack math that paid the mortgage How we stayed out of consumer debt (and paid off student loans fast) The $60/week envelope system that scaled our savings as income grew When it does make sense to use a credit card for growth Smart side hustles vs. distractions (what actually moves the needle) Why accountability > cheap courses (and how I ROI big-ticket coaching) Two expense numbers you must know (your must-pay vs. nice-to-have) Building wealth through habits, not windfalls (automations, reserves, investing) Don't diversify too soon—the “7 income streams” trap explained Protecting your time/energy like money (because it is)  

In this episode, I'm diving into the brain chemical that rules our lives: dopamine. Pulling from Dr. Anna Lembke's Dopamine Nation, Andrew Huberman's research on addiction, and the book The Molecule of More, we'll cover:✨ Why dopamine isn't about happiness—it's about wanting more✨ How love, sex, drugs, and TikTok all hijack the same system✨ Why the honeymoon phase feels like a drug… and why long-term love feels different✨ The dark side of dopamine: addiction, tolerance, anxiety✨ How to reclaim dopamine for creativity, ambition & joyWhether you're addicted to your phone, chasing love like it's cocaine, or just trying to understand why Oreos are impossible to eat “in moderation,” this episode will make you laugh and maybe change how you live.