Podcasts about Oreo

The Thanksgiving Flavored Oreos by Maine's Coast 93.1

Brought to you by TogetherLetters & Edgewise!In this episode: AI PowerPoint-killer Gamma hits $2.1B valuation, $100M ARR, founder says | TechCrunchWaymo robotaxis are now giving rides on freeways in LA, San Francisco, and Phoenix | TechCrunchInside Netflix House: A Big Bet On Experiential EntertainmentMatthew McConaughey, Michael Caine Team With ElevenLabs for AI-Generated Versions of Their VoicesWorld's first transatlantic thrombectomy heralds new era of stroke treatmentOn November 13, 2026, Voyager Will Reach One Full Light-Day Away From EarthWeird and Wacky: Oreo Just Launched Thanksgiving Dinner-Flavored Cookies—But There's a CatchOpenAI CEO Sam Altman served with subpoena on stage in San Francisco event, watch what happened nextTech Rec:Sanjay - Anker Nano Travel AdapterAdam - Granola.aiFind us here:sanjayparekh.com & adamjwalker.comTech Talk Y'all is a proud production of Edgewise.Media.

Looking for daily inspiration?  Get a quote from the top leaders in the industry in your inbox every morning.   Every year, millions of attraction visitors lose hours in line instead of making memories. Since its inception, accesso's virtual queuing has saved more than 4.5 billion minutes of wait time, freeing guests to pack their day with more rides, eats, and excitement. The result? Happier guests who spend more and a better bottom line for you. Ready to turn waits into wins? Visit accesso.com/ROIClinic. The queues are virtual. The results are real. Nathan Caldwell is the Bestselling Author, Thought Leader, and Speaker of Empowering Kindness. A lifelong performer-turned-leadership coach, Nathan's early career on stage taught him how guest-facing energy is created (and depleted) every shift. He later guided culture and leadership through multiple corporate acquisitions, evolving his research and writing into the book Empowering Kindness and the practice behind it. Empowering Kindness supports organizations with practical, science-backed frameworks that lift performance by building trust, clarity, and courage. In this interview, Nathan talks about Empowering Kindness, developing leaders, and beating the calendar. Empowering Kindness “Kindness takes strength, bravery, and wisdom to execute upon.” Nathan pushes kindness far beyond “being nice.” Drawing on research and lived experience, he frames kindness as a disciplined leadership choice: seeing others' needs (empathy), stepping into the gap despite discomfort (bravery), and applying the right response at the right time (wisdom). He cites studies showing that environments rich in kindness elevate wellbeing and performance, arguing that people are literally built to respond to good. Leaders operationalize this by defining what kindness looks like in specific roles, training for it, and equipping teams to deliver it consistently—not hoping people will “just be kind.” Instead of the tired “compliment sandwich,” Nathan recommends an “Oreo” culture: clearly state what “good” and “excellent” look like, and call them out often. Doing so deposits trust so that hard feedback is welcomed rather than resisted. When leaders are known for recognizing excellence, coaching moments land as invitations to rejoin that standard, not as gotchas. The outcome is a reinforcing loop of clarity → recognition → trust → growth. Developing Leaders “They must be great at filling people up with energy.” Borrowing from his performer background, Nathan describes the “energy lifecycle” of guest-facing roles: guests draw energy all day; if leaders only pull, teams burn out. Great leaders replenish through coaching, recognition, and practical support. He also normalizes the loneliness of leadership and urges leaders to build peer networks, learn continuously (books, webinars, podcasts), and identify personal recharge rituals. The goal isn't endless cheerleading; it's deliberate energy management so people can show up strong for guests and each other. Nathan's prescription is both organizational and personal. Organizations should create forums and rhythms where leaders learn together and hold one another accountable. Individually, leaders must notice depletion, own recovery, and return to the floor refueled. That self-awareness is a kindness to the team: a recharged leader is capable of the courageous conversations and steady presence that growth requires. Beating the Calendar “You have to beat the calendar. You have to win against the calendar. Intentionality is the only way to do it.” Seasonality and turnover can't be excuses. Nathan warns against hoping people “pick up” experience during the busy months; that's how issues get swept under the rug until they become trip hazards. Instead, map the precise competencies leaders need (e.g., handling difficult conversations), then schedule training, role-plays, and practice reps before peak season. Treat these as must-run plays, not nice-to-haves. When intentionality leads, teams meet higher guest expectations without burning out. His approach centers on earlier, braver, better-prepared conversations. Define likely scenarios, script first lines, practice aloud, and debrief. Pair this with the “Oreo” culture so accountability sits inside an environment saturated with examples of “what right looks like.” The payoff: fewer surprises, faster course-corrections, and a leadership bench that returns each season stronger than it left. In closing, Nathan invites listeners to connect directly: Email him at nathan@empoweringkindness.com, visit empoweringkindness.com, and find him on LinkedIn.   This podcast wouldn't be possible without the incredible work of our faaaaaantastic team:   Scheduling and correspondence by Kristen Karaliunas   To connect with AttractionPros: AttractionPros.com AttractionPros@gmail.com AttractionPros on Facebook AttractionPros on LinkedIn AttractionPros on Instagram AttractionPros on Twitter (X)

The Two Bobs episode 295 for Monday, November 10, 2025: What are The Bobs drinking? Rob enjoyed a Slushy XXXL Mardi Gras from 450 North. https://untp.beer/pV8x2 Robert nursed a Pecan Ale Goat Nuts from Abita. https://untp.beer/c90acad8af Follow us on Untapped at @RobFromTTB and @lowercaserobert or you'll be breathing out of your butt. We chatted about the World Series, Halloween, Rob's Christmas lights and the rough week for NFC North (The two teams that count. The Bears and Vikings can fuck off). This week's CRAZY NEWS experienced several delayed or canceled flights. We've heard of talking out of your ass, but how about breathing out of it? https://arstechnica.com/science/2025/10/butt-breathing-might-soon-be-a-real-medical-treatment/ Florida Woman® was knocked unconscious by a duck while riding a roller coaster. https://www.wftv.com/news/local/woman-knocked-unconscious-by-duck-while-riding-roller-coaster-lawsuit-claims/KPOZ3PU4J5HH7EKVIZI2AQQG5E/ A woman in Kentucky accidentally got body parts delivered instead of the medication she ordered. https://www.ctvnews.ca/world/article/woman-accidentally-gets-body-parts-delivered-instead-of-ordered-medication/ Oreo has Thanksgiving dinner flavors. We're intrigued and horrified. https://people.com/oreo-releases-turkey-flavored-cookies-and-other-thanksgiving-inspired-flavors-11842591 The CDC has decided it would be easier just to track people who don't have Measles. https://theonion.com/cdc-figures-it-easier-to-start-tracking-people-without-measles/ Taylor Swift is second guessing her wedding plans after watching Travis print a Buffalo Wild Wings menu. https://theonion.com/alarmed-taylor-swift-watches-as-travis-kelce-prints-out-buffalo-wild-wings-catering-menu/ Find us wherever you get your podcasts. Rate, review, and tell your equally twisted friends. Join us on all the social things: Follow us on Blue Sky Follow us on Twitter Check out our Instagram Find us on YouTube Follow Rob on Untappd Follow Robert on Untappd The Two Bobs Podcast is © The Two Bobs.  For more information, see our Who are The Two Bobs? page, or check our Contact page.  Words, views, and opinions are our own and do not represent those of our friends, family, or our employers unless otherwise noted.  Music for The Two Bobs was provided by JewelBeat (which doesn't exist anymore but we still put it here because we like to do the right thing)

Click Here to Text us. Yes really, you totally can.Click Here to Text us. Yes really, you totally can.The boys are back again with a HOT FULL EPISODE, where we talk about...Guess WhatGuy accidentally gets all his co-worker's pay...is not very honest about it!Can't put down your phone? PUMP THOSE MUSCLES INSTEAD.Oreo's is committing war crimes again.Even WeirderKangaroo flexes on all of usWhat do YOU believe in??Yet another UFO sightingA Pocong attacks!Beyond The PaleIt's all about BLOBS on this week's Beyond the Pale! Crawling blobs, floating blobs, we got it all! Mike's sources:Source 1Source 2Source 3Source 4Source 5Whatcha Wanna Talk About?The boys play a game of POKEMON or MEDICATION. It's much harder than you think.Check Out Our Website!Join our Discord!Check out our Merch Store HERE!Follow us @theneatcast on TikTok!Follow us @neatcastpod on BlueskyFollow us @neatcastpod on Twitter!Follow us @neatcastpod on Instagram!Follow us @theneatcast on Facebook!

The boys are back, and this week they've got a new host joining the crew! After a quick intro and warm welcome, the guys dive right into last week's highlights — from the Randall King concert to the Halloween party that followed. Then it's on to plans for the night and another round of the week's biggest stories, including: • Oreo's new Thanksgiving-inspired flavors • A Louisville airplane crash • The Paris Cemetery Plot Lottery (yes, it's a real thing) • And the debut of the new King Tut Museum As always, the boys close things out on a high note with their favorite segment — Feel Good Stories. Grab a drink and get ready — it's another classic episode of the Saturday Night Pregame!

POST-DEER HUNTING OPENER IN NORTH DAKOTA There were three units this year with zero licenses in the general lottery: 2E, 2G1, and 2L around Devils Lake area 42,300 licenses for the 2025 deer gun season in North Dakota. That's 7,800 less from last year and one of the lowest in awhile. (EHD Deer Disease) 70,000 people applied for a deer gun lottery in ND, and more than 12,000 gratis tags,, who have first dibs at rifle licenses. How Weather Affects Deer Movement?  Best Binoculars in the $100 - $500 Range for Big Game, Waterfowl, and Simply in General Size Matters (that's what she said) Best Coolers for Deer Meat or ANY Meat in General….for Under $100 IGLOO 120 The Igloo® Polar 120 Cooler is made with what they call Ultratherm® Insulation in the body and lid.  This is vital to keeping big game cold for long periods of time. This oversized Igloo cooler is 120 quart in size which is big enough for any deer quartered. SUMO MARLIN CAUGHT OUT OF SAN DIEGO Captain Dan at Fish Further Charters brought in a marlin of a lifetime.  I'm still waiting on all the digits but this thing is massive…Check out Fish Further Fishing Charter in San Diego for a chance at one of these badboys… 2nd HALF Qwack is Wack - Snow Goose Migration  Buddy in Weyburn SK - Out walking the dog and the snows are so high it's almost impossible to see without binoculars.  Decent amount of snow on the ground… Heard my first migrants flying over Bismarck.  Lows hit the teens this weekend…Saturday not sure if it got above freezing….Warmup ahead, though… Weather warming where they may not need or want corn Headlines MONSTER BIGHORN SHEEP HARVESTED IN NORTH DAKOTA Friday, Oct. 31, the opening day of North Dakota's bighorn sheep season, and Schmitz, of Grand Forks, had been lucky enough to draw one of the eight tags available in 2025 for the once-in-a-lifetime hunt. Schmitz shot the unofficial new record Oct. 31, a massive ram with horns that green-scored 197 6/8 inches, a measurement that won't be official until after the mandatory 60-day drying period. https://www.grandforksherald.com/sports/northland-outdoors/you-arguably-just-shot-the-greatest-hunting-trophy-in-north-dakotas-history   A-Hole allegedly killed 2 of his own dogs while hunting, hid the bodies and even destroyed the GPS collar A father allegedly shot and killed two pet dogs while he was on a hunting trip with his son, after which the pair hid the bodies and destroyed a GPS collar to prevent their discovery. John Lowe, 58, and his son Hayden Lowe, 22, were hunting on private property on October 21 with permission from the landowner, according to a probable cause affidavit obtained by the South Bend Tribune. Worst thing?  He shot them with a bow.  There's a special place in hell for people like this… https://local12.com/news/nation-world/gps-collar-hunter-killed-dogs-dog-animals-animal-pet-pets-tree-post-barking-barked-bow-arrow-lowe-woods-forest-trail-private-land-landowner-owner-kill-cruelty-bark-aggressive-friendly-whimper-yelp Expensive fishing reels stolen from Oklahoma City Sporting Goods store More than 50 expensive fishing reels were stolen from Lucky Lure Tackle in Oklahoma City.  Estimated loss valued at over $15,000. The fishing reels stolen range in price from around $249 to $500 each. https://www.koco.com/article/high-end-fishing-reels-stolen-oklahoma-city-store/69296255    How Thick is the Ice on Lake Audubon?  Cold but Not Cold LONG ENOUGH How Thick Should the Ice Be to DRIVE on the Ice? Puklich Chevrolet in Bismarck or Valley City, ND - Talk to Jason Renner if you're in need of a vehicle ( 701-220-0995 Jason's cell ) Men and Mental Health in 2025 Stigmas Being Okay Admitting That You're NOT Okay Anxiety Overload - so many meds, not many results….exercise helps, and having a good support system Best Deer Hunting Road Snacks? Oreos are a must Liver sausage Head cheese Tiger meat Sticks/jerky How Do You Approach a Steak?  Seasonings to Marinades Clamato - Have you EVER seen anything so regional-specific???

Dave talks about visiting his parents and finding out what his dad does to assist his mom. 

On Prophecy Radio episode #144, Karen and Kristen discuss the final chapter of The Red Pyramid by Rick Riordan, as well as what they might expect when they pick up Throne of Fire sometime in the future. They also chat about the latest Percy Jackson news, including the surprising Aphrodite casting. New episodes of Prophecy Radio air every other week. All discussions are PG-13. News and Updates (00:14:01) Kate McKinnon has been cast as Aphrodite! Yes, we're surprised, but…we can see it. Kristen also found a couple clips from Percy Jackson and the Olympians season 3 filming which you can watch here and here. Blackjack and little baby Nico make an appearance! NerdDaily did an interview with Rick and Mark for The Court of the Dead. They describe writing the book as “improvisational jazz” and we really love that. They have no plans for the future, but that doesn't mean there might not be any…in the future. Percy Jackson and the Olympians: Create Your Fate: A Coloring Book hits store shelves on November 11. The Sea of Monsters graphic novel (with a new cover) and the Disney+ tie-in edition also come out on the same day. The Red Pyramid discussion (00:31:38) This is it! We're here to talk about the final chapter of The Red Pyramid and then make our predictions for what may come next. A lot happened in the last two chapters, so we do a mini recap. Carter gets the last POV chapter! The kids (and Amos) return to Brooklyn and are greeted by an enthusiastic Khufu. Muffin is safe and comfortable, and everyone gets a spot to sleep amongst the rubble. How thoughtful. It takes a while to rebuild the mansion, and each sibling has their own strength. Amos is still struggling with what happened to him, and we totally understand why–it was such a violation. Who is the real Amos and will we get to see him in Book 2? The amulets are safe, and we wonder what it'll be like when the kids are actually ready to host the gods again. Why can Carter see Anubis in his human form now? It must be so weird to see their old home in L.A. We were right about Julius, Osiris, and the Underworld throne! The banter between Anubis and Sadie is what romance books are made of! The situation with Julius is complicated to say the least, though we understand why he did what he did. Ruby shows up and we learn that she was kind of there with Isis when Sadie was hosting the goddess. Horus takes the throne of the gods and no one challenges him. Then all the gods bow to the Kanes. ZEUS WOULD NEVER. The gods restored the mansion, which is super nice, but we all know what we were really hoping for. Amos is leaving to go back to the House of Life and leaving the kids on their own. Except Bast is totally back! Carter thinks Sadie will want to go back to her grandparents, but she's totally going to stay with him in Brooklyn. We really loved the end of this book and how it hints to more coming soon. What were our favorite lines and favorite moments? What can we expect in Book 2? We can't wait to see the new recruits! Carter is totally going to track down the real Zia. The next book is titled The Throne of Fire, and we have a pretty good idea of what that could mean. Feedback (01:12:05) Thank you to Moon for sending in cute pictures of their kitty, Oreo! Thanks for listening, and tune in next time for episode 145, where we'll chat about the Percy Jackson and the Olympians season 2 trailer, as well as all the latest news. This episode's hosts are: Karen and Kristen Each episode, Prophecy Radio‘s hosts will discuss any official news coming out of Camp Half-Blood before doing a chapter by chapter reread of Percy Jackson or one of Rick Riordan's other series. Follow Us: Instagram // Facebook // Tumblr Listen and Subscribe: Audioboom // Apple // Spotify Feel free to leave us your questions or comments through any of these mediums! You can also email us at prophecyradiopodcast@gmail.com or visit our homepage for archives and more information about our show. Prophecy Radio is a Subjectify Media podcast production. Visit Subjectify Media for more shows, including Not Another Teen Wolf Podcast, ReWatchable, and Not About The Weather, and for all our latest articles about the stories we're passionate about.

Trudi begins a new 4-week series that examines the Missing Piece in every relationship, but expecially in our relationship with God.

Celestia is fresh from the Very Vegas SkeptiCamp, and a week earlier Jon Michael presented at the West Virginia SkeptiCamp, so he visits to compare notes and then chat about will o' the wisps, RFK's "walkback" on Tylenol, J.D. Vance speculating on UFOs being supernatural, and the resurgence of the Welfare Queen boogeyman. For our main segment, Ben and Celestia take a tour of legends involving brands, corporations and products. Anyone in marketing will appreciate the merging of folklore, commercial design and crisis communication all these stories bring to light. From Tootsie Pop contests to the allegedly Satanic imagery in the Proctor & Gamble logo, there's a lot to dig into. Did a Coke "magic can" kill someone? Did Pepsi have to give some teenager a military jet? Are secret symbols stamped into Oreo cookies, turning these delicious dunkers into a devilish communion wafer? And what was the real origin story behind Rudolph, the red-nosed reindeer?

(November 07, 2025) IT’S FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report’ on KFI Neil Saavedra joins Bill to talk about THANKSGRILLING happening this weekend, new items from Cambell’s, new Oreo flavors for Thanksgiving, and Firehouse Subs Thanksgiving Sandwich. The show closes with ‘Ask Handel Anything.’See omnystudio.com/listener for privacy information.

IT’S FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report’ on KFI Neil Saavedra joins Bill to talk about THANKSGRILLING happening this weekend, new items from Cambell’s, new Oreo flavors for Thanksgiving, and Firehouse Subs Thanksgiving Sandwich.See omnystudio.com/listener for privacy information.

Mondelēz (maker of Oreo and Chips Ahoy) is investing over $40 million in a custom generative AI tool to slash marketing costs by 30-50% and create TV-ready ads for the 2027 Super Bowl. But is building proprietary AI technology the right move, or should CPG brands partner with specialized providers? Chris and Anne debate whether this massive investment will pay off or become a costly sunk cost trap as AI technology rapidly evolves. Anne shares insights from cutting-edge AI advertising demos that are already creating human-likenesses in commercials. Sponsored by the A&M Consumer and Retail Group, Mirakl, Ocampo Capital, Infios, and Quorso. For the full episode head here: https://youtu.be/7d-eJ-WAhfw #mondelez #generativeAI #aimarketing #cpginnovation #accenture #marketingautomation #oreo #advertisingtechnology #aicommercials #retailtech

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!

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.

You've got to be kidding: Louvre Museum's security system access password was LOUVRE, Russian factory worker got all his coworkers salaries by mistake and is refusing to return it, Oreo has added another flavor: Cookies that taste like turkey and stuffing

Oreo is rolling out Thanksgiving-themed flavors. Is it a festive treat or a marketing gimmick? Holly is joined by Producer Caitlyn Johnston to unstuff this controversial Oreo flavor debate, and if Oreo has gone too far or done just enough to get people curious enough to buy. 

Nazis, Oreos and Candy. See omnystudio.com/listener for privacy information.

Dick Cheney passes...today's elections and new coverage..."Three Things You Need to Know"...Oreo flavors we probably won't try...texts...NY Governor has a "Let's Go Brandon" momentSee omnystudio.com/listener for privacy information.

Doug has moved his own goal posts!

It's NFL trade deadline day, and ITL wonders whether the Texans will make a move or stay put — and what that decision would reveal about how they truly view this season's potential. The Rockets pulled off a tight win last night, but is something still missing? Around the NFL, ITL recaps Monday Night Football, breaks down the latest trade rumors, and takes a closer look at Nick Caserio's tenure as GM. Then, breaking news: the Colts trade for Sauce Gardner! ITL reacts while also questioning why DeMeco Ryans still can't define the Texans' offensive identity in Week 10 — and whether change is actually coming. Lunch-Time Confessions gets wild with Figgy possibly being the reason Sean Pendergast lost the Jim Rome Smackoff, and CFBOAT (College Football on a Tuesday) delivers the latest college chaos. Finally, ITL dives into whether Texans fans should be concerned about C.J. Stroud's concussion situation before Figgy's Mixtape takes over with TSA madness, Oreo's new Thanksgiving cookies, and more off-the-wall stories.

Should the Texans be worried about C.J. Stroud's concussion situation? ITL breaks it down. Plus, Figgy's Mixtape dives into some TSA madness, Oreo's new Thanksgiving cookies, and more wild stories making the rounds.

Figgy's Mixtape dives into some TSA madness, Oreo's new Thanksgiving cookies, and more wild stories making the rounds.

This week, Wes, Jeff and Becca talk Made of Stars LIVE, Mother Ginger, Oreos, fresh cuts, and debate the best and worst clichés

Support the show: http://www.newcountry963.com/hawkeyeinthemorningSee omnystudio.com/listener for privacy information.

Tuesday is here and the weather is going to be beautiful! 62° and mostly sunny today. Took down most of the Halloween decorations yesterday. Got a few more left today and then getting the Christmas stuff on the house. On the show today, we let you know what's on TV today/tonight and what's new on New Release Tuesday and we talked to Grant Bilse of the Wisco Sports Show just after 8am. Week 9 of the NFL regular season finished up last night with the Cowboys losing to the Cardinals, so we took a look at our Pigskin Picks…and it's not getting any better for Jean. We talked about tonight's Mega Millions drawing, the AC/DC show at Camp Randall Stadium that got announced yesterday, and an update on 3i/Atlas!!! In sports, the Bucks got a nice win over Indy last night, the Badgers men's basketball team kicked off it's regular season with a victory, Tucker Kraft is officially OUT for the rest of the season, and Cam Little got "randomly" drug tested by the NFL after his historic 68-yard field goal on Sunday! Yesterday, People magazine announced it's "Sexiest Man Alive" on Jimmy Fallon's show, and Macaulay Culkin recently reprised his role as Kevin McCallister from "Home Alone" in an ad for Home Instead. Plus, is "Wheel of Fortune" getting too raunchy? Great story about a couple of farm workers in California who helped save a bunch of kids from a burning bus, and another story from California where three brothers found a mint Superman comic #1 in their mother's attic after she passed away. A recent poll found that the average parent has to answer 46 questions a day from their child. YIKES! Even though Thanksgiving is still weeks away, we had a couple of turkey-day related stories this morning, including a new Thanksgiving-flavored Oreo collection, and Amazon's $25 Thanksgiving meal. And in today's edition of "Bad News with Happy Music", we had stories about a woman who lied about finding a needle in her child's Halloween candy and is now facing charges, a woman in Pennsylvania who tried to light a crack pipe while in a hospital bed and suffered severe burns, a man in Virginia who went shopping at Walmart without any clothes on, and a hockey coach who got fired after he wore a Nazi costume to a Halloween party.See omnystudio.com/listener for privacy information.

We have some Ill-Advised News to kick things off today with a fake needles in candy police report and a Nazi costume. We try to help solve the mystery of the parking lot workout that Cass saw, we play the numbers game and celebrate a celebrity birthday with a silly dumb game. We rant about the future we wanted vs the one we got, and we play a Matthew McConaghey shirtless bongo game for his birthday. Support the show and follow us here Twitter, Insta, Apple, Amazon, Spotify and the Edge! See omnystudio.com/listener for privacy information.

Send us a textEver watch your favorite book turn into a movie and feel both seen and slightly betrayed? We dive straight into that delicious tension with Regretting You and a wave of upcoming adaptations like Verity, The Housemaid, and Reminders of Him, unpacking why certain casts nail the voice in your head while others miss the mark. From there, the conversation widens into memory itself: how All the Colors of the Dark earns its big ending by building layer after layer, and how memoirs get written from fragments, ghostwritten structure, and the artifacts we keep.Then the ground shifts. One of us is losing the family home—the place of Christmas mornings, tornado scares, daycare noise, and a deck built with a dad's hands. We talk about the ache of letting go, the sibling politics of heirlooms, and why an Oreo tin can hold more meaning than a million-dollar remodel. At the same time, we celebrate small-house joy and local pride, trading notes on Anoka's clean streets, historic houses, bookstores, and quietly excellent coffee. Practicality threads through it all: remote-work reset spots, budget beauty that doesn't insult your wallet, and how to turn “pantry panic” into resourceful cooking and smart donations.Pop culture interrupts with a jolt: a chilling Ed Gein series as actor's masterclass and cautionary tale, and a Love Is Blind season where no one says “I do.” We debate money, image, and values that only reveal themselves under everyday pressure—service staff, work hours, family habits. Finally, we get honest about addiction. Memoirs remind us dependency can grow anywhere, genetics included. Our family policy is simple and firm: if you feel unsafe, text a pin, and we'll come—no lectures, no questions, just the ride. We close with small abundance: backyard eggs with sunset-orange yolks, coffee you'll side-eye then love, and the relief of friends who show up.If this mix of story, home, pop culture, and practical care speaks to you, tap follow, share with a friend who needs it, and leave a quick review. Your notes keep this little community growing.www.magicmind/best50Support the showhttps://linktr.ee/onourbestbehavior

Will you try Thanksgiving-flavored Oreos?

Oreo makes a Thanksgiving cookie HR 2 full 2312 Tue, 04 Nov 2025 17:05:02 +0000 asSFLm1fS2p3U4JtQyMRKbrGB5VE7oSP news MIDDAY with JAYME & WIER news Oreo makes a Thanksgiving cookie HR 2 From local news & politics, to what's trending, sports & personal stories...MIDDAY with JAYME & WIER will get you through the middle of your day! © 2025 Audacy, Inc. News False https://player.amperwavepodcasting.com?feed-link=https%

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.

Subscribe to DTC Newsletter - https://dtcnews.link/signupWelcome to the DTC Podcast. Today, we're joined by Seth Waite, Founder and Buyer Psychologist at Schaefer, where he helps CPG and food and beverage brands unlock growth by digging into the real reasons people buy.In this episode, we cover:Why knowing your customer via demographics isn't enough - the shift to behaviors, motivations, and jobs-to-be-done.How to build a "Why People Buy Pyramid" for your brand and map messaging across basic needs, emotional values, personal growth, and community.How to recognize true product-market fit in a DTC/CPG context (hint: when the only thing stopping you from selling more is budget).Why targeting the small obsessed segment matters (the "kingpin strategy") and how that unlocks long-term scale and profitable growth.Practical tips for talking to customers today - simple interviews, replacement questions, and how to turn qualitative insights into segmentation and messaging.Best moments you'll want to scan for:• "Demographics are interesting ... but they're not always insightful."• "What you should be telling is the customer's story - these are the occasions you'll have with our product."• "If the only reason why you're not selling more is money ... you've got product-market-fit."• The breakdown of the Why People Buy Pyramid and how it applies to food and beverage brands.• How brands like Oreo and Liquid Death illustrate layering of needs, emotional values, and community.Whether you're launching a new DTC food brand, scaling a snack or beverage line, or trying to sharpen your segmentation and messaging, you'll walk away with concrete frameworks and a clearer path to growth.00:00 - Introduction: Why People Buy01:20 - From Sam's Club to Walmart: Studying Real Buyer Behavior05:12 - Motivations vs. Demographics12:15 - Oreo: How to Own a Category18:03 - Brand Psychology, Packaging, and Subconscious Triggers26:06 - What Product-Market Fit Actually Looks Like32:28 - Tell Their Story, Not Yours39:13 - How to Actually Get Insight (Without a $150K Research Budget)#ConsumerPsychology #WhyPeopleBuy #CPGMarketing #BrandStrategy #ProductMarketFit #CustomerInsights #BehavioralScience #MarketingPsychology #FoodAndBeverage #DTCMarketing #MotivationBasedMarketing #EmotionalBranding #DataDrivenMarketing #OreoCaseStudy #LiquidDeathMarketing #FishwifeBrand #CustomerResearch #FounderStrategy #MarketingPodcast #DTCPodcastSubscribe to DTC Newsletter - https://dtcnews.link/signupAdvertise on DTC - https://dtcnews.link/advertiseWork with Pilothouse - https://dtcnews.link/pilothouseFollow us on Instagram & Twitter - @dtcnewsletterWatch this interview on YouTube - https://dtcnews.link/video

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.

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

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