Podcasts about Pantry

On today's show we talk about the 50th anniversary coming up of the loss of the Edmund Fitzgerald in Lake Superior. Plus a bit about Little Free Pantries and the sitation we're heading into with food assistance coming up short soon. Daily Detroit is supported by our members! Join us and get our new sticker sheet! https://www.patreon.com/c/DailyDetroit Feedback as always - dailydetroit -at- gmail -dot- com or leave a voicemail 313-789-3211. Follow Daily Detroit on Apple Podcasts: https://podcasts.apple.com/us/podcast/daily-detroit/id1220563942 Or sign up for our newsletter: https://www.dailydetroit.com/newsletter/

In this episode of Retention Chronicles, host Mariah Parsons chats with Cheryl Kim, Head of Business Development at Hoxy, a fast-growing Korean-inspired seasoning brand making waves in both online and offline retail. Cheryl shares how Hoxy was born from a decade of importing Korean dry goods and a vision to make authentic Korean flavors accessible and irresistible to American consumers.They dive into the brand's bold packaging strategy, its Gen Z-friendly aesthetic, and how intentional design decisions—from resealable pouches to shelf-ready displays—set Hoxy apart. Cheryl also walks through the company's growth journey, from landing on the shelves of HomeGoods, World Market, and soon Walmart, to building traction through Amazon Vine, influencer seedings, and TikTok Shop.Whether you're a CPG founder, marketer, or flavor enthusiast, this conversation offers rich insights into how to turn cultural inspiration into mainstream success, one savory packet at a time.

In this episode, we're challenging ourselves to free up $500 before Christmas by shopping our pantries instead of the grocery store. We talk about how to take inventory, build meal plans using what we already have, and make it fun with a visual savings tracker. It's all about using our resources wisely, wasting less, and creating a little extra breathing room before the holidays.   https://thehomesteadchallenge.com https://www.facebook.com/groups/thehomesteadchallengecommunity  

Changes to public assistance programs are impacting thousands of Kentuckians, Auditor Ball is again calling on the governor to fund SB 151, a Kentuckian is confirmed as a federal judge, Congressman Massie has a beef with President Trump's comment about beef, and meet a group working to save lives across Louisville.

Bold Bean Co grew 250% by redefining beans as a premium, building community through storytelling, and scaling with purpose.For more on Bold Bean Co and show notes click here Subscribe and watch Shopify Masters on YouTube!Sign up for your FREE Shopify Trial here.

Today's devotion is written by Gina Fensterer.

Welcome to "Dishing with Stephanie's Dish." In this episode, Stephanie sits down with Emily Maxson—two time cookbook author, chef, and the creative mind behind @EmilysFreshKitchen. Emily shares her personal health journey, navigating Crohn's disease through diet and lifestyle changes, and how that experience fueled her passion for approachable, healthy, and delicious recipes for everyone. Her New Book, “Real Food Every Day” (ships October 21) is a follow up to “Emilys Fresh Kitchen.”With real talk about creating cookbooks, food photography, adapting to dietary needs, and the ups and downs of life as a food creator, this episode is for home cooks, entertainers, and anyone curious about the connections between food, health, and community. Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Emily mentioned two influential books in the Podcast from her food journey:"Breaking the Vicious Cycle" by Elaine Gottschall"Against All Grain" by Danielle WalkerEmily shared her recipe for Roasted Carrot and Miso Butter Soup from the “Real Food Every Day” cookbook that is available now for pre-order.Roasted Carrot and Miso Butter SoupGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 10 minutes COOK 60 minutes TOTAL 70 minutes SERVES 6Roasted Carrot and Miso Butter Soup is one of my favorite soups to make in the winter. It warms you up and is very satisfying. The recipe calls for simple ingredients that produce layers of flavor. The Miso butter adds another depth of flavor and is worth the extra step, but the soup is still delicious without it.To adapt for dairy-free and vegan, use miso butter made with vegan butter.INGREDIENTS:* 2 pounds carrots* 4 Tablespoons olive oil, divided* 2 cups diced yellow onion* 2 Tablespoons minced garlic* 2 Tablespoons grated ginger* 2 teaspoons sea salt* 1/4 teaspoon cayenne pepper* 7-8 cups vegetable broth* 2 Tablespoons fresh lime juice* 2 Tablespoons Miso ButterDIRECTIONS:1. Preheat the oven to 400 degrees.2. Scrub the carrots and cut them into large chunks, removing the tops.3. Place the carrots on a baking sheet lined with parchment paper.4. Coat the carrot pieces in 1 Tablespoon of olive oil.5. Roast the carrots for 45-60 minutes or until tender.6. Meanwhile, heat 3 Tablespoons of olive oil in a large pot over medium-high heat.7. Add the onions and cook until they are translucent, about 10 minutes.8. Add the garlic, ginger, salt and cayenne pepper and sauté for an additional 3 minutes.9. Add the roasted carrots and 7 cups of broth.10. Cook for an additional 2 minutes.11. Remove from heat and ladle into a blender.12. Blend the soup until smooth.13. Wipe out the pot and pour in the blended soup.14. Return the soup to the stove over medium heat, adding additional stock to achieve desired consistency.15. Whisk in the lime juice and miso butter.16. Adjust seasoning if needed and serve.17. Top with additional miso butter if desired.Miso ButterGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 5 minutes COOK 0 minutes TOTAL 5 minutes MAKES about 1/2 cupMiso Butter is made with only two ingredients:butter and miso paste. This compound butter is so versatile. You can add it to fish, chicken, steak, vegetables and potatoes. I add it to my roasted carrot soup on page_ and it adds another depth of flavor. Miso Butter is one of my favorite condiments to keep on hand.To adapt for dairy-free or vegan, use vegan butter.INGREDIENTS:* 8 Tablespoons butter, softened* 3 Tablespoons white miso pasteInstructions:Place the softened butter and miso paste in a small bowl.Using a hand blender or fork, cream the butter and miso paste together until smooth.Store covered in the refrigerator for up to 2 weeks.Transcript Episode Follows:Stephanie [00:00:00]:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. And today I'm talking with another Minnesota favorite, Emily Maxson. She is the author of Emily's Fresh Kitchen. And you have a second book coming out that is Emily's real food every day, similar to Emily's Fresh Kitchen, but more goodness, more healthy for you recipes. Emily Maxson, welcome to the show.Emily Maxson [00:00:31]:Thank you, Stephanie. Thanks so much for having me.Stephanie [00:00:34]:So when we first started talking, you had your first book, and you and I were on a similar publishing schedule. And that book, your book did super well, I think, of self published cookbooks because you worked with publisher, my friend Chris Olsen. I think that you sold, like, way more than a lot of cookbook authors do.Emily Maxson [00:00:57]:I did sell quite a few, and I'm very grateful for that. I had built a pretty good online community, and I think a lot of people resonated with my health story of healing through diet from Crohn's. So I think that helped with sales.Stephanie [00:01:13]:I think too, the thing about your book that I loved so much was you get a lot of diet books or health books that come across the way in the business that I'm in. But yours felt very much like a real cookbook, like real food, real approachable, a way that you could heal your gut and the way that you could eat healthier, but also with, like, regular foods, not with, like weird supplements. And also the recipes were just delicious. Like you could feed them to your whole family, not just be making separate things for yourself. Does that make sense?Emily Maxson [00:01:53]:Yeah. Well, yes. Thank you. That is a huge compliment because that is my goal with both books. Just to make healthier food that's very approachable, very easy, and just to taste good and that you don't know you're eating something that is gluten free or dairy free, and it tastes the same as a traditional version of that recipe.Stephanie [00:02:13]:So can you talk a little bit about your health, about your health journey, how book one started, and then obviously you had more to say with book two.Emily Maxson [00:02:23]:Yeah. So my health journey, I was in my late 20s and I was diagnosed with Crohn's disease through severe abdominal pain. Had thought they thought I had appendicitis. Was rushed into the hospital for surgery. They found out I had diseased intestines and removed part of my small and large intestine. Diagnosed with Crohn's disease. So I spent about 10 years in and out of the hospital on lots of different medications. And then I approached it differently through diet and lifestyle changes.Emily Maxson [00:02:57]:And learned about a diet called the specific carbohydrate diet. And that is a diet where you eliminate you, you eliminate disaccharides and polysaccharides. It gets to the chemical structure of food. So basically you can only have monosaccharid because they're the easiest to absorb in your intestines. So meat, fish, nuts, seeds, vegetables, fruit. No starches, no grains, no lactose. The only sugar I could have was honey or fruit. So I followed that.Emily Maxson [00:03:32]:The theory is if you follow that for one to two years, you can reset your gut. And that's what I did. And fortunately for me, I was able to totally reset it after 18 months of following really strict program. And then now I can eat things that weren't allowed then. Like I can go out and have pizza. And it's not, it doesn't upset me and, but I mostly try to cook the similarly to the way I was on that diet at home so that I can enjoy things in restaurants and have treats and things like that.Stephanie [00:04:07]:And so that someone could use your book to follow to try and heal their own guts, as it were.Emily Maxson [00:04:13]:Absolutely. I have a lot of recipes that follow that diet and they're all labeled if it's specific carbohydrate, if it's vegan, if it's grain free or paleo. And I also recommend the book if somebody wants to try to do that. The Specific Carbohydrate Diet by Elaine Gottschel. That is the book that got me started and she outlines everything.Stephanie [00:04:36]:Okay, I'll make sure to include that link in the show notes. One other way I think that your book has been helpful for me is when I'm entertaining and I have someone that's coming with a certain dietary restriction. It just, I don't know when more dietary restrictions became on my radar or in the zeitgeist. But you know, I've been entertaining a long time and now it's customary to ask people like do you have any dietary restrictions? And when you ask, people always do. And if I'm stumped or I don't know, like, oh, what can I do here? Like one time I had a cocktail party that I was having and we had a gluten free, a dairy free, a vegan, someone that was allergic to nuts. Like it was really a long exhausted list where I was like, oh my gosh, what's left to cook?Emily Maxson [00:05:32]:Yes, I can relate to that. It is it all. It seems like in every family or every friend group there's one or two people with dietary restrictions. And I don't know if it's just that we know more today or our food has changed or what. What it is, but that's definitely very common. So it is helpful to have something at your fingertips to look through and find something that would hopefully fit all those.Stephanie [00:05:59]:I think it's a combination almost of both. Like, we do know more about our food, and that's great. But also, you know, since the 70s, they've been putting a lot more processed food chemicals into our food. There's no, you know, it doesn't take a rocket scientist, I don't think, to like, correlate the rise of obesity and the rise of the packaged food industry and what people have been putting in our foods. And now you can see with Ozempic, you know, that 7 to 10% of the population are on GLP1 medications. And we're seeing that the packaged food industry is having to change again. And. And obviously recessionary thoughts, tariff pricing.Stephanie [00:06:42]:We're seeing product sizes shrink, too. It's interesting that I'm just. I've. I do a lot of work and hear a lot about restaurant culture because of the radio show that I do. And there's now like a whole subset of restaurants that are making like, mini versions of things so that people that are on medications and not eating as much can still enjoy coming to their restaurant and have something for them. It's so crazy how food becomes so fashionable and trendy.Emily Maxson [00:07:11]:I know that. I agree with you and I agree with the processed food and that impacting our health. And that's part of my second book, Real Food Every Day, where I talk about the difference between processed and unprocessed food. And, you know, it's great the. The things that we can do today, the. But we also are hurting a lot of our food, stripping it of nutrients and adding chemicals that are causing damage to our health, our microbiome and things.Stephanie [00:07:43]:I think too, one thing about your book that I really enjoyed and I'm a huge fan. Can you tell it also isn't hard, like, if you're not. I think sometimes if you're not a cook or you don't cook a lot, you feel like certain books are intimidating. Your book is very approachable, and that is something that was important to me with mine. Like, I'm not a fussy cook. I'm not a fancy cook. Your book feels really like I can make all the recipes in it. And it's not like weekend project cooking, which has its place you know, sometimes it's fun to do a recipe that takes two or three days and you're gonna have a special event, but for the most part when you're eating, you just like want something.Stephanie [00:08:25]:And the reason I think that people eat poorly is a lot of times due to convenience and just speed of our lives.Emily Maxson [00:08:32]:I agree. And that's why the majority of the recipes are very simple. Simple ingredients, easy to prepare. I joke that because I did go to culinary school, I am a chef, but I say I'm a chef turned home cook. I keep it nice and simple, focus on whole foods, real ingredients, and doesn't have to be complicated to make good.Stephanie [00:08:54]:Your food in the book is so beautiful. And you have a really close relationship with the person who photographs your books. And I'm assuming she's doing a lot of your edit, editing, video work too. Do you want to talk about Baylin a little bit?Emily Maxson [00:09:08]:Yes. Balin Fleming B Photography. She is phenomenal. I've worked with her for seven plus years now. She's just one of the most talented creatives I know. She takes all the beautiful photographs in both of the books. And when we've worked together, we have so much fun. She's great to collaborate with.Emily Maxson [00:09:32]:She has lots of great ideas and how to style the food. She always loves to hear the story behind the food and that just helps set the stage. Stage. We. I'm very grateful. It's been such a blessing in my life to have that relationship with her because as you know, Stephanie, writing your books, when you write a book, it's a very, it's a very lonely solo mission, other than maybe your husband's, your taste tester or your kids, but otherwise, you know, you're not working with a lot of other people on it. So to have a photographer who I have a close relationship with, who's really talented is great because I can bounce my ideas off of her and it doesn't feel so like such an isolating project.Stephanie [00:10:14]:You. I think that's a really good point. And I think that a lot of my extroverted activities, like I always look super busy and I always look like I'm doing a million things. And of course I am, but so is everybody else. Right? The, the actual process of making food and creating recipes and writing a substack and posting beautiful pictures, like, it's all very solitary and it is kind of lonely. And when you kind of do the entertaining piece, it feels like, oh, it's so nice to share that because a lot of times you're Just running from house to house trying to give them food to get it out of your kitchen.Emily Maxson [00:10:55]:Yes, yes, definitely. I agree.Stephanie [00:10:58]:When you think about this career, because it's a later in life career for you. Later in life career for me. Are you glad you landed on it? Has it been joyful?Emily Maxson [00:11:09]:Yes, definitely, it has been joyful. I, yes, I have really enjoyed it. There have been hard times, writer's block, lack of creativity, but it always comes again and I'm really enjoying it. It's so fun to have this new thing later in life because I think when you're younger, you think, these are the years I've got to get it all in and think of, you know, for me, I'm 55. That's old. Well, you know, it isn't. I don't feel old. And there's still so much more to do.Stephanie [00:11:41]:Yeah. What has been the thing you hate the most about this journey?Emily Maxson [00:11:46]:Oh, that's a great question. I think sometimes I have a hard time with the writing of the non recipe content or like, how to put. Put my thoughts into words. I have this information that I really want to share with and it's finding the right words to say it.Stephanie [00:12:08]:And it is like, if you think about a cookbook, the way that I think the best cookbooks work is there's a narrative, there's a through line. So if your through line is this health journey and starts with health, then, you know, how do you make that not boring? How do you turn that into a story? How do you make that feel personal to you but yet relatable to someone else? And then like, sometimes, let's just be honest, I'm staring at a recipe, I've made the recipe, I like the recipe, I like the pictures. It's all coming together. And then I have to write like a head note. Like, how many times can you say, you know, grandma's sugar cookies are the best sugar cookies in the world, made with real butter. And like, I just don't even have the words to get you excited about this thing. And then you have to still come up with it and then a story to go with it. And it can be just challenging to find the words.Emily Maxson [00:13:04]:I, I agree. That is my biggest struggle too. And like, how many times can I say simple to make, so delicious family and yeah, how, how can you reword that and how can you. Yeah, I know, I agree. I struggle with that as well.Stephanie [00:13:23]:When you think about the actual making of the recipes, like, how many times do you test each one and is it always the Same because for me it's not. Sometimes I'll make something once and be like, this is great, I love it. I know it's going to work. I make something like it all the time. Let's just be done.Emily Maxson [00:13:41]:Yeah, I have a handful of those. But then I get concerned like, oh no, this is, this is how I do it. I want to make sure that I've got it written out clearly for somebody else to do it because I'll have, I've had in the past, people say, when I'll make something, just somebody be over, well, tell me what you did with that and I'll send them the recipe. They'll be like, it didn't turn out like yours. So I want to make sure. So I would say I on average make a recipe three or four times. And it depends. There are a handful where I just do one like, oh my gosh, this is, this is spot on.Emily Maxson [00:14:20]:And it's simple enough. That you know, But a lot of them are things I make regularly at home anyway. So I am just cooking. Well just for my husband now or when my kids are home.Stephanie [00:14:32]:Right. When you, when you go back, like, have you had any recipes where there's been an error or like the way you wrote it isn't the way that someone else experience it and it's in the book and you're stuck and you're like, oh, oh, shoot.Emily Maxson [00:14:48]:I, I taught a cooking class at the Fox and Pantry, a holiday cooking class. And it was one of my newer recipes. And I did these molasses grain free molasses cookies for dessert. And I had baked them ahead of time to serve as dessert. I was demonstrating other recipes and then I gave the, the, the people in the class the recipes and I had a woman email me and say, I made your molasses cookies. And they didn't turn out at all like that. And I just panicked. And so I went to make them again.Emily Maxson [00:15:17]:I said, let me get into it, I will get back to you. And I made them. And I think I, I forget what it was off the top of my head, but I had one of the measurements incorrect. Like a third of a cup instead of two thirds or a quarter instead of three quarters. And so I was able to correct it and email her back like, so sorry, this is what the mistake was. I haven't found one in my book yet. There's always mistakes, but that was good. I'm glad that I got that corrected because that is in my new book.Emily Maxson [00:15:47]:So I'm glad that she tested it out.Stephanie [00:15:50]:It's funny, too, because I just cooked something from my first book that's now, I guess, three years old. And I'm at my cabin, and I had a bunch of tomatoes, and I was like, oh, I'm gonna make the tomato pie here. And I have a really bad oven at the cabin. It's a new stove, but it's just. It's beyond terrible. So I'm, like, looking at the instructions, and it says to cook it for 30 minutes. I ended up cooking something for 50 minutes. And I don't know, like, I think it's my terrible oven that's 75 degrees off.Stephanie [00:16:22]:But I was just like, oh, gosh, you know, I hope it isn't the recipe itself, because when I've made it at home, like, it worked fine. But also, like, that's weird, too, when you're calibrating different ovens or you're cooking different places or in stoves you're not familiar with, it's just like. That's why when you see, like, 20 to 25 minutes on a baking time, it used to bug me, but now I'm like, oh, I get why there's that range.Emily Maxson [00:16:47]:Yeah. I mean, it's bound to happen. You test the recipe multiple times. You have a. You have a copy editor. You proofread it multiple, multiple times. There's always. I've heard this from writers.Emily Maxson [00:16:58]:There's always going to be an error.Stephanie [00:17:00]:And there's like, my husband's a fiction writer, so there's always pages that there's a spelling error or a pronoun that's used incorrectly. So I guess that's just part of the. Part of the journey. So you have the cookbooks, have you, like, let's talk about the whole creator, Emily Maxson. Like, are you doing, like, substacks? Are you doing cooking clubs? Are you really leaning into all these other ways of monetizing your brand now that you are on your second book?Emily Maxson [00:17:31]:Current? I mean, I am not. I have my website and I post recipes there and tips and things there and social media, but I have not tapped into the substack or other things yet to generate revenue. I also help with our. We have a fireplace manufacturing company, and I do some work with my husband there, so I haven't had put as much time into that. But I. There are. There are products I'd like to recreate and do more with it, but I'm not yet. I have a few ideas, but.Stephanie [00:18:09]:Yeah, because I imagine with this health angle, like, there's ways to really get more into that and to help people on that journey, do nutritional or health coaching or, you know, meal plans if you're on specific type of restrictions or. I would imagine that there's a lot of gold to mine there, should you decide to. But do you feel pressured by that? Like, because, I mean, for a lot of us, this starts as a side hustle, and then it, like, becomes your thing. And, you know, groceries are expensive. It's not producing a lot of revenue. Usually people make money from books, but it's usually the second, third, and fourth books, not the first.Emily Maxson [00:18:53]:Fingers crossed on the second.Stephanie [00:18:56]:Yes.Emily Maxson [00:18:56]:But I know there is a little pressure because, honestly, I love creating recipes. I mean, I like that part of it, and I think the meal planning with dietary restrictions would be a good avenue for me. But, yeah, there is a little pressure for that. And with the other things going on in my life, sometimes I think, I don't know if I can do it, but if. Hopefully there'll be a window that will open up.Stephanie [00:19:23]:Are you a. Like, type A, where you're only going to do it if you can do it to the maximum degree of wanting to do it, or are you, like, more like me, where you'll do everything and it all might be just a little sloppy, but you'll just put as much work out there as you can.Emily Maxson [00:19:40]:I would say more type A. Yeah.Stephanie [00:19:42]:I. I wish I was more like that because I think I would be more refined in all the offerings that I have. But I get so excited about so many different things. I'm just like, oh, yeah, let's do this. Oh, yeah, let's do that.Emily Maxson [00:19:55]:But I love that about you. I love your approach. I love seeing you everywhere and all the things that you do and you're so casual about it, and just you. You produce good products, and people are like, yeah, I can do that. I think that's awesome, the way you approach it.Stephanie [00:20:10]:Thanks. Because I would say casual is how I showed up for the podcast today, because I'm at my cabin. I don't. My husband basically lives up here in the summertime, and I'm doing reverse commuting because of filming of the show. And I literally have, like, there's one day off a week that I have, and it's Sundays. And so, like, when I'm up here, like, okay, I have to do this podcast. I used to do audio only, and then everybody wanted video, so I'm like, okay, fine, I'm gonna video it, but I'm gonna have dirty hair, and I'm not Gonna put lipstick stick on. And it kind of just is what it is because I also want to live the quality of life that I want to live.Stephanie [00:20:49]:That feels good to me, and it's honest and it's authentic to a fault, probably because, you know, sometimes the dog will bark in the background, even when we're doing the TV show. Like, I don't know, and never say never. But that TV show that we do came sort of by accident, and it happens in my kitchen. It's my real life. My dog barks. My husband runs to the bathroom in the background. I don't know if I know how to do things any other way. I'm just not that good at being that polished, I guess.Emily Maxson [00:21:24]:I think people love real life. That's why, I mean, keeping it real. It's very approachable, and that's why reality TV is so popular. People want to see. Yeah. How people are really living and how people are doing and hear the dog bark in the background, because that's what's happening in their homes.Stephanie [00:21:42]:We can be real. The real cookbook writers of the Twin Cities. Wouldn't that be funny?Emily Maxson [00:21:47]:Yes. I love it.Stephanie [00:21:48]:Okay. Another weird thing that I discovered, and I'm curious if this for you. Like, I cook a lot. I just. I do. I cook a lot. I cook a lot for my family. I'm cooking for the shows.Stephanie [00:21:59]:I'm cooking for tv. I'm doing all this cooking, but I really have anxiety about cooking in front of people. And you would think that, like, TV would be people, but it's not. It's two camera people who are my friends now, and there's no anxiety about cooking in front of them. But, like, when I'm going, like, people want me to do cooking classes, and they want me to do all this cooking in front of them, and I'm realizing it really causes me a lot of stress, and I don't love it, and it doesn't give me joy. I have so much anxiety. I wake up in the middle of the night before the class, wondering. I don't.Stephanie [00:22:36]:I'm not a professionally trained cook. I'm not a chef. I didn't go to cooking school. So I feel like people are going to be looking to me for answers to things that I have no business giving. I have so much impostor syndrome around the actual cooking, and yet I have this whole life that's building up around this being a cook. Do you have any of that?Emily Maxson [00:22:58]:Definitely. I have the same thing. I don't. I get nervous. I get anxious about Cooking in front of people. Even when I'm on TV shows where it is just a couple cameras, I still am. I still get nervous, and I think it is that pressure. You want to give people the right information.Emily Maxson [00:23:16]:And I did go to culinary school. It was a long, long time ago, and I still have imposter syndrome. Like, what do I know? Yeah, but. But this is how I do it. And you share it with people and. But I do. I get that as well.Stephanie [00:23:30]:Yeah. And then people will be like, well, I know I have terrible knife skills. Do you have good knife skills?Emily Maxson [00:23:35]:I don't think so. I mean, I know what to do. I mean, sometimes I look at the pictures of my chopped up cilantro, and I'm like, ooh, a chef would look at that and say, that's not so good.Stephanie [00:23:45]:Yeah. And, like, you know when you're making, like, a mirepoix, and it's all like, my carrots are 16 different sizes instead of just, like, unifor and batons. Right. So I took. I actually took a class, and I did learn a lot, but I'm finding now that I'm not good at staying with it or practicing it because it requires, like, practice. Right. And if you were in a classroom setting or being judged on it, you would keep going. And now I'm just like, oh, I know I'm supposed to hold my hand this way, but I really got to get these carrots chopped.Emily Maxson [00:24:17]:Exactly. Yeah.Stephanie [00:24:19]:So it's kind of funny. Are there people that inspire you that are in the cookbook or the cooking space?Emily Maxson [00:24:27]:Oh, that's a great question. I mean, there's a lot of great cookbook authors out there.Stephanie [00:24:33]:You.Emily Maxson [00:24:33]:You're an excellent author. I love your book. I ordered your second one. I'm excited to get that. I mean, I remember early on, early in my culinary career, I just had so much respect for Jamie Oliver, the Naked Chef, because he was just so different than everybody else. And I still have a lot of respect for him. And he's put out a ton of.Stephanie [00:25:03]:And he's changing too, which I also love. Like, you know, he went from. He's just. He's evolved, I think, as a chef, and he's really gotten more to the space where I think he's feeling the most comfortable in his skin, too, in his own kitchen, cooking for his own family. He's a very rustic cook, actually, versus, like, when you see him doing more of the chefy things that he started with. I just. I really like him too, and I like how much he simplifies. Things.Emily Maxson [00:25:33]:Yeah, he's insanely talented, but he brings it down to our level and I appreciate that. It's, it's. He. He's very approachable and just real. So, yeah, I really like him a lot. He's good. And Danielle Walker, who wrote Against All Grain, she has, I don't know, maybe five books out now. She was.Emily Maxson [00:25:54]:Her first book, I remember getting that. And I had done the specific carbohydrate diet and was writing my own recipes and doing some blogging, and that was the first book that I was like, you know what? I could do this. And so I think she's been inspiring to me because a similar health journey and did it. And I was the one person who I was like, okay, I think I can do this.Stephanie [00:26:16]:So you know what would be cool? Not that you need more ideas, but I'm going to give you one because that's how I think it would. Like there. There's a woman, her name's Carolyn Chambers, and she's a cookbook writer and she's a family cook. We'll say, like, lots of variety. And the thing that she does that really resonates with people is she has all the substitutions in a recipe. So, like, she'll make a rice salad, but she'll give you all the different grains you could substitute for the rice. And if you can't have rice vinegar, there's the five other vinegars you could use. One thing that would be cool, that I would love to see is if you, like, took a recipe that you liked and you made it so that it could be healthier or in a way that more people could enjoy it.Stephanie [00:27:00]:So, like, my recipe book, for instance, is not at all diet, not at all. It's. It's whole, it's regular ingredients, it's not weird stuff. But, like, I think that could be a real interesting thing to follow for you.Emily Maxson [00:27:16]:I have done that with some recipes. Like in my Real food, every day, I have my strawberry shortcake recipe, which is grain free, which I loved growing up. My mom would make the Bisquick. Yes, Strawberry shortcakes, and I loved. It was the perfect balance of sweet and savory. It's a little salty. And so I wanted to re. I mean, that was a recipe I did multiple times to try to recreate that, so things like that.Emily Maxson [00:27:41]:But I love your idea. I could just cook through a book and try to do a version that would fit the different dietary guidelines.Stephanie [00:27:49]:Yeah. Or even just picking different recipes from different books and like filming that, like here's because when you have a cookbook that you like or when you're looking for inspiration, you probably pull out this recipe and you look at it and you think, oh, I have these six things. I don't have these three. You know, and especially I think about this because I'm at the cabin a lot, and I. It's 20 minutes to get to a store and a boat ride and a car ride, and it's complicated. So I will want to make something, but I'll have to really improvise a lot of times on the exact ingredients and figure out how I'm going to get it all to go. So I think that could be really interesting and also educational for people that are on a dietary journey, that maybe it's new for them and they do know some cooking, but they haven't cooked in the way that is maybe more helpful for them. Yeah, this is a weird thought, too, but I've been spending a lot of time at the cabin, and there's all these people that come and go and they bring all their groceries and then they leave.Stephanie [00:28:49]:And I keep looking at this refrigerator full of food, and I, I, I feel like, oh, I'm gonna have to make dinner here now for the rest of us that are left, but there's not, like, food you can eat. Like, it's so much like processed food and cheese spreads and salsas and condiments and breads that, like, there's just so much food that I actually wouldn't probably eat. And it's fascinating to me how people grocery shop.Emily Maxson [00:29:19]:Yeah. And I suppose too, if they're coming to your cabin as a guest, they're on vacation, so they're eating maybe more treats or processed foods that they eat on a regular basis. So it's their snacks and things like that.Stephanie [00:29:34]:Yes, that's like, what I'm left with. And I'm like, oh, okay, now I have to make a meal. It's a Sunday night. Which is why we make a lot of pizza, because we're using up all those dribs and drabs. And I hate to waste things. So, like, sometimes I have this horrible salsa that tastes like just a sugary mess. I'm like, what am I going to do with this? And I've got tons of vegetables in the garden. I was like, well, I could probably use a cup of it to make a soup.Stephanie [00:29:59]:And if I fortified it enough with vegetables and broth and it wouldn't be so terrible to have this sort of super sweet base. But yeah, that's my life.Emily Maxson [00:30:16]:I like your soup idea. That's a great way to use up the salsa.Stephanie [00:30:20]:All right, so where can people follow you? And how can they get the book?Emily Maxson [00:30:24]:Okay, my website, emily'sfreshkitchen.com the book is on Amazon. It will be in local stores. Five Swans, Gray and Excelsior. The Fox and Pantry, Golden Fig. Yes. So I love it.Stephanie [00:30:42]:Well, thanks for spending time with me. Emily and I will see you around. And maybe we'll do a taste bud episode together. You never know.Emily Maxson [00:30:49]:I'd love it. Thank you. Always good to see you.Stephanie [00:30:51]:Yeah, same. We'll talk soon. Thanks.Emily Maxson [00:30:54]:Bye. Bye.Stephanie's Dish Newsletter is a reader-supported publication. 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Welcome to "Dishing with Stephanie's Dish." In this episode, Stephanie sits down with Emily Maxson—two time cookbook author, chef, and the creative mind behind @EmilysFreshKitchen. Emily shares her personal health journey, navigating Crohn's disease through diet and lifestyle changes, and how that experience fueled her passion for approachable, healthy, and delicious recipes for everyone. Her New Book, “Real Food Every Day” (ships October 21) is a follow up to “Emilys Fresh Kitchen.”With real talk about creating cookbooks, food photography, adapting to dietary needs, and the ups and downs of life as a food creator, this episode is for home cooks, entertainers, and anyone curious about the connections between food, health, and community. Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Emily mentioned two influential books in the Podcast from her food journey:"Breaking the Vicious Cycle" by Elaine Gottschall"Against All Grain" by Danielle WalkerEmily shared her recipe for Roasted Carrot and Miso Butter Soup from the “Real Food Every Day” cookbook that is available now for pre-order.Roasted Carrot and Miso Butter SoupGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 10 minutes COOK 60 minutes TOTAL 70 minutes SERVES 6Roasted Carrot and Miso Butter Soup is one of my favorite soups to make in the winter. It warms you up and is very satisfying. The recipe calls for simple ingredients that produce layers of flavor. The Miso butter adds another depth of flavor and is worth the extra step, but the soup is still delicious without it.To adapt for dairy-free and vegan, use miso butter made with vegan butter.INGREDIENTS:* 2 pounds carrots* 4 Tablespoons olive oil, divided* 2 cups diced yellow onion* 2 Tablespoons minced garlic* 2 Tablespoons grated ginger* 2 teaspoons sea salt* 1/4 teaspoon cayenne pepper* 7-8 cups vegetable broth* 2 Tablespoons fresh lime juice* 2 Tablespoons Miso ButterDIRECTIONS:1. Preheat the oven to 400 degrees.2. Scrub the carrots and cut them into large chunks, removing the tops.3. Place the carrots on a baking sheet lined with parchment paper.4. Coat the carrot pieces in 1 Tablespoon of olive oil.5. Roast the carrots for 45-60 minutes or until tender.6. Meanwhile, heat 3 Tablespoons of olive oil in a large pot over medium-high heat.7. Add the onions and cook until they are translucent, about 10 minutes.8. Add the garlic, ginger, salt and cayenne pepper and sauté for an additional 3 minutes.9. Add the roasted carrots and 7 cups of broth.10. Cook for an additional 2 minutes.11. Remove from heat and ladle into a blender.12. Blend the soup until smooth.13. Wipe out the pot and pour in the blended soup.14. Return the soup to the stove over medium heat, adding additional stock to achieve desired consistency.15. Whisk in the lime juice and miso butter.16. Adjust seasoning if needed and serve.17. Top with additional miso butter if desired.Miso ButterGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 5 minutes COOK 0 minutes TOTAL 5 minutes MAKES about 1/2 cupMiso Butter is made with only two ingredients:butter and miso paste. This compound butter is so versatile. You can add it to fish, chicken, steak, vegetables and potatoes. I add it to my roasted carrot soup on page_ and it adds another depth of flavor. Miso Butter is one of my favorite condiments to keep on hand.To adapt for dairy-free or vegan, use vegan butter.INGREDIENTS:* 8 Tablespoons butter, softened* 3 Tablespoons white miso pasteInstructions:Place the softened butter and miso paste in a small bowl.Using a hand blender or fork, cream the butter and miso paste together until smooth.Store covered in the refrigerator for up to 2 weeks.Transcript Episode Follows:Stephanie [00:00:00]:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. And today I'm talking with another Minnesota favorite, Emily Maxson. She is the author of Emily's Fresh Kitchen. And you have a second book coming out that is Emily's real food every day, similar to Emily's Fresh Kitchen, but more goodness, more healthy for you recipes. Emily Maxson, welcome to the show.Emily Maxson [00:00:31]:Thank you, Stephanie. Thanks so much for having me.Stephanie [00:00:34]:So when we first started talking, you had your first book, and you and I were on a similar publishing schedule. And that book, your book did super well, I think, of self published cookbooks because you worked with publisher, my friend Chris Olsen. I think that you sold, like, way more than a lot of cookbook authors do.Emily Maxson [00:00:57]:I did sell quite a few, and I'm very grateful for that. I had built a pretty good online community, and I think a lot of people resonated with my health story of healing through diet from Crohn's. So I think that helped with sales.Stephanie [00:01:13]:I think too, the thing about your book that I loved so much was you get a lot of diet books or health books that come across the way in the business that I'm in. But yours felt very much like a real cookbook, like real food, real approachable, a way that you could heal your gut and the way that you could eat healthier, but also with, like, regular foods, not with, like weird supplements. And also the recipes were just delicious. Like you could feed them to your whole family, not just be making separate things for yourself. Does that make sense?Emily Maxson [00:01:53]:Yeah. Well, yes. Thank you. That is a huge compliment because that is my goal with both books. Just to make healthier food that's very approachable, very easy, and just to taste good and that you don't know you're eating something that is gluten free or dairy free, and it tastes the same as a traditional version of that recipe.Stephanie [00:02:13]:So can you talk a little bit about your health, about your health journey, how book one started, and then obviously you had more to say with book two.Emily Maxson [00:02:23]:Yeah. So my health journey, I was in my late 20s and I was diagnosed with Crohn's disease through severe abdominal pain. Had thought they thought I had appendicitis. Was rushed into the hospital for surgery. They found out I had diseased intestines and removed part of my small and large intestine. Diagnosed with Crohn's disease. So I spent about 10 years in and out of the hospital on lots of different medications. And then I approached it differently through diet and lifestyle changes.Emily Maxson [00:02:57]:And learned about a diet called the specific carbohydrate diet. And that is a diet where you eliminate you, you eliminate disaccharides and polysaccharides. It gets to the chemical structure of food. So basically you can only have monosaccharid because they're the easiest to absorb in your intestines. So meat, fish, nuts, seeds, vegetables, fruit. No starches, no grains, no lactose. The only sugar I could have was honey or fruit. So I followed that.Emily Maxson [00:03:32]:The theory is if you follow that for one to two years, you can reset your gut. And that's what I did. And fortunately for me, I was able to totally reset it after 18 months of following really strict program. And then now I can eat things that weren't allowed then. Like I can go out and have pizza. And it's not, it doesn't upset me and, but I mostly try to cook the similarly to the way I was on that diet at home so that I can enjoy things in restaurants and have treats and things like that.Stephanie [00:04:07]:And so that someone could use your book to follow to try and heal their own guts, as it were.Emily Maxson [00:04:13]:Absolutely. I have a lot of recipes that follow that diet and they're all labeled if it's specific carbohydrate, if it's vegan, if it's grain free or paleo. And I also recommend the book if somebody wants to try to do that. The Specific Carbohydrate Diet by Elaine Gottschel. That is the book that got me started and she outlines everything.Stephanie [00:04:36]:Okay, I'll make sure to include that link in the show notes. One other way I think that your book has been helpful for me is when I'm entertaining and I have someone that's coming with a certain dietary restriction. It just, I don't know when more dietary restrictions became on my radar or in the zeitgeist. But you know, I've been entertaining a long time and now it's customary to ask people like do you have any dietary restrictions? And when you ask, people always do. And if I'm stumped or I don't know, like, oh, what can I do here? Like one time I had a cocktail party that I was having and we had a gluten free, a dairy free, a vegan, someone that was allergic to nuts. Like it was really a long exhausted list where I was like, oh my gosh, what's left to cook?Emily Maxson [00:05:32]:Yes, I can relate to that. It is it all. It seems like in every family or every friend group there's one or two people with dietary restrictions. And I don't know if it's just that we know more today or our food has changed or what. What it is, but that's definitely very common. So it is helpful to have something at your fingertips to look through and find something that would hopefully fit all those.Stephanie [00:05:59]:I think it's a combination almost of both. Like, we do know more about our food, and that's great. But also, you know, since the 70s, they've been putting a lot more processed food chemicals into our food. There's no, you know, it doesn't take a rocket scientist, I don't think, to like, correlate the rise of obesity and the rise of the packaged food industry and what people have been putting in our foods. And now you can see with Ozempic, you know, that 7 to 10% of the population are on GLP1 medications. And we're seeing that the packaged food industry is having to change again. And. And obviously recessionary thoughts, tariff pricing.Stephanie [00:06:42]:We're seeing product sizes shrink, too. It's interesting that I'm just. I've. I do a lot of work and hear a lot about restaurant culture because of the radio show that I do. And there's now like a whole subset of restaurants that are making like, mini versions of things so that people that are on medications and not eating as much can still enjoy coming to their restaurant and have something for them. It's so crazy how food becomes so fashionable and trendy.Emily Maxson [00:07:11]:I know that. I agree with you and I agree with the processed food and that impacting our health. And that's part of my second book, Real Food Every Day, where I talk about the difference between processed and unprocessed food. And, you know, it's great the. The things that we can do today, the. But we also are hurting a lot of our food, stripping it of nutrients and adding chemicals that are causing damage to our health, our microbiome and things.Stephanie [00:07:43]:I think too, one thing about your book that I really enjoyed and I'm a huge fan. Can you tell it also isn't hard, like, if you're not. I think sometimes if you're not a cook or you don't cook a lot, you feel like certain books are intimidating. Your book is very approachable, and that is something that was important to me with mine. Like, I'm not a fussy cook. I'm not a fancy cook. Your book feels really like I can make all the recipes in it. And it's not like weekend project cooking, which has its place you know, sometimes it's fun to do a recipe that takes two or three days and you're gonna have a special event, but for the most part when you're eating, you just like want something.Stephanie [00:08:25]:And the reason I think that people eat poorly is a lot of times due to convenience and just speed of our lives.Emily Maxson [00:08:32]:I agree. And that's why the majority of the recipes are very simple. Simple ingredients, easy to prepare. I joke that because I did go to culinary school, I am a chef, but I say I'm a chef turned home cook. I keep it nice and simple, focus on whole foods, real ingredients, and doesn't have to be complicated to make good.Stephanie [00:08:54]:Your food in the book is so beautiful. And you have a really close relationship with the person who photographs your books. And I'm assuming she's doing a lot of your edit, editing, video work too. Do you want to talk about Baylin a little bit?Emily Maxson [00:09:08]:Yes. Balin Fleming B Photography. She is phenomenal. I've worked with her for seven plus years now. She's just one of the most talented creatives I know. She takes all the beautiful photographs in both of the books. And when we've worked together, we have so much fun. She's great to collaborate with.Emily Maxson [00:09:32]:She has lots of great ideas and how to style the food. She always loves to hear the story behind the food and that just helps set the stage. Stage. We. I'm very grateful. It's been such a blessing in my life to have that relationship with her because as you know, Stephanie, writing your books, when you write a book, it's a very, it's a very lonely solo mission, other than maybe your husband's, your taste tester or your kids, but otherwise, you know, you're not working with a lot of other people on it. So to have a photographer who I have a close relationship with, who's really talented is great because I can bounce my ideas off of her and it doesn't feel so like such an isolating project.Stephanie [00:10:14]:You. I think that's a really good point. And I think that a lot of my extroverted activities, like I always look super busy and I always look like I'm doing a million things. And of course I am, but so is everybody else. Right? The, the actual process of making food and creating recipes and writing a substack and posting beautiful pictures, like, it's all very solitary and it is kind of lonely. And when you kind of do the entertaining piece, it feels like, oh, it's so nice to share that because a lot of times you're Just running from house to house trying to give them food to get it out of your kitchen.Emily Maxson [00:10:55]:Yes, yes, definitely. I agree.Stephanie [00:10:58]:When you think about this career, because it's a later in life career for you. Later in life career for me. Are you glad you landed on it? Has it been joyful?Emily Maxson [00:11:09]:Yes, definitely, it has been joyful. I, yes, I have really enjoyed it. There have been hard times, writer's block, lack of creativity, but it always comes again and I'm really enjoying it. It's so fun to have this new thing later in life because I think when you're younger, you think, these are the years I've got to get it all in and think of, you know, for me, I'm 55. That's old. Well, you know, it isn't. I don't feel old. And there's still so much more to do.Stephanie [00:11:41]:Yeah. What has been the thing you hate the most about this journey?Emily Maxson [00:11:46]:Oh, that's a great question. I think sometimes I have a hard time with the writing of the non recipe content or like, how to put. Put my thoughts into words. I have this information that I really want to share with and it's finding the right words to say it.Stephanie [00:12:08]:And it is like, if you think about a cookbook, the way that I think the best cookbooks work is there's a narrative, there's a through line. So if your through line is this health journey and starts with health, then, you know, how do you make that not boring? How do you turn that into a story? How do you make that feel personal to you but yet relatable to someone else? And then like, sometimes, let's just be honest, I'm staring at a recipe, I've made the recipe, I like the recipe, I like the pictures. It's all coming together. And then I have to write like a head note. Like, how many times can you say, you know, grandma's sugar cookies are the best sugar cookies in the world, made with real butter. And like, I just don't even have the words to get you excited about this thing. And then you have to still come up with it and then a story to go with it. And it can be just challenging to find the words.Emily Maxson [00:13:04]:I, I agree. That is my biggest struggle too. And like, how many times can I say simple to make, so delicious family and yeah, how, how can you reword that and how can you. Yeah, I know, I agree. I struggle with that as well.Stephanie [00:13:23]:When you think about the actual making of the recipes, like, how many times do you test each one and is it always the Same because for me it's not. Sometimes I'll make something once and be like, this is great, I love it. I know it's going to work. I make something like it all the time. Let's just be done.Emily Maxson [00:13:41]:Yeah, I have a handful of those. But then I get concerned like, oh no, this is, this is how I do it. I want to make sure that I've got it written out clearly for somebody else to do it because I'll have, I've had in the past, people say, when I'll make something, just somebody be over, well, tell me what you did with that and I'll send them the recipe. They'll be like, it didn't turn out like yours. So I want to make sure. So I would say I on average make a recipe three or four times. And it depends. There are a handful where I just do one like, oh my gosh, this is, this is spot on.Emily Maxson [00:14:20]:And it's simple enough. That you know, But a lot of them are things I make regularly at home anyway. So I am just cooking. Well just for my husband now or when my kids are home.Stephanie [00:14:32]:Right. When you, when you go back, like, have you had any recipes where there's been an error or like the way you wrote it isn't the way that someone else experience it and it's in the book and you're stuck and you're like, oh, oh, shoot.Emily Maxson [00:14:48]:I, I taught a cooking class at the Fox and Pantry, a holiday cooking class. And it was one of my newer recipes. And I did these molasses grain free molasses cookies for dessert. And I had baked them ahead of time to serve as dessert. I was demonstrating other recipes and then I gave the, the, the people in the class the recipes and I had a woman email me and say, I made your molasses cookies. And they didn't turn out at all like that. And I just panicked. And so I went to make them again.Emily Maxson [00:15:17]:I said, let me get into it, I will get back to you. And I made them. And I think I, I forget what it was off the top of my head, but I had one of the measurements incorrect. Like a third of a cup instead of two thirds or a quarter instead of three quarters. And so I was able to correct it and email her back like, so sorry, this is what the mistake was. I haven't found one in my book yet. There's always mistakes, but that was good. I'm glad that I got that corrected because that is in my new book.Emily Maxson [00:15:47]:So I'm glad that she tested it out.Stephanie [00:15:50]:It's funny, too, because I just cooked something from my first book that's now, I guess, three years old. And I'm at my cabin, and I had a bunch of tomatoes, and I was like, oh, I'm gonna make the tomato pie here. And I have a really bad oven at the cabin. It's a new stove, but it's just. It's beyond terrible. So I'm, like, looking at the instructions, and it says to cook it for 30 minutes. I ended up cooking something for 50 minutes. And I don't know, like, I think it's my terrible oven that's 75 degrees off.Stephanie [00:16:22]:But I was just like, oh, gosh, you know, I hope it isn't the recipe itself, because when I've made it at home, like, it worked fine. But also, like, that's weird, too, when you're calibrating different ovens or you're cooking different places or in stoves you're not familiar with, it's just like. That's why when you see, like, 20 to 25 minutes on a baking time, it used to bug me, but now I'm like, oh, I get why there's that range.Emily Maxson [00:16:47]:Yeah. I mean, it's bound to happen. You test the recipe multiple times. You have a. You have a copy editor. You proofread it multiple, multiple times. There's always. I've heard this from writers.Emily Maxson [00:16:58]:There's always going to be an error.Stephanie [00:17:00]:And there's like, my husband's a fiction writer, so there's always pages that there's a spelling error or a pronoun that's used incorrectly. So I guess that's just part of the. Part of the journey. So you have the cookbooks, have you, like, let's talk about the whole creator, Emily Maxson. Like, are you doing, like, substacks? Are you doing cooking clubs? Are you really leaning into all these other ways of monetizing your brand now that you are on your second book?Emily Maxson [00:17:31]:Current? I mean, I am not. I have my website and I post recipes there and tips and things there and social media, but I have not tapped into the substack or other things yet to generate revenue. I also help with our. We have a fireplace manufacturing company, and I do some work with my husband there, so I haven't had put as much time into that. But I. There are. There are products I'd like to recreate and do more with it, but I'm not yet. I have a few ideas, but.Stephanie [00:18:09]:Yeah, because I imagine with this health angle, like, there's ways to really get more into that and to help people on that journey, do nutritional or health coaching or, you know, meal plans if you're on specific type of restrictions or. I would imagine that there's a lot of gold to mine there, should you decide to. But do you feel pressured by that? Like, because, I mean, for a lot of us, this starts as a side hustle, and then it, like, becomes your thing. And, you know, groceries are expensive. It's not producing a lot of revenue. Usually people make money from books, but it's usually the second, third, and fourth books, not the first.Emily Maxson [00:18:53]:Fingers crossed on the second.Stephanie [00:18:56]:Yes.Emily Maxson [00:18:56]:But I know there is a little pressure because, honestly, I love creating recipes. I mean, I like that part of it, and I think the meal planning with dietary restrictions would be a good avenue for me. But, yeah, there is a little pressure for that. And with the other things going on in my life, sometimes I think, I don't know if I can do it, but if. Hopefully there'll be a window that will open up.Stephanie [00:19:23]:Are you a. Like, type A, where you're only going to do it if you can do it to the maximum degree of wanting to do it, or are you, like, more like me, where you'll do everything and it all might be just a little sloppy, but you'll just put as much work out there as you can.Emily Maxson [00:19:40]:I would say more type A. Yeah.Stephanie [00:19:42]:I. I wish I was more like that because I think I would be more refined in all the offerings that I have. But I get so excited about so many different things. I'm just like, oh, yeah, let's do this. Oh, yeah, let's do that.Emily Maxson [00:19:55]:But I love that about you. I love your approach. I love seeing you everywhere and all the things that you do and you're so casual about it, and just you. You produce good products, and people are like, yeah, I can do that. I think that's awesome, the way you approach it.Stephanie [00:20:10]:Thanks. Because I would say casual is how I showed up for the podcast today, because I'm at my cabin. I don't. My husband basically lives up here in the summertime, and I'm doing reverse commuting because of filming of the show. And I literally have, like, there's one day off a week that I have, and it's Sundays. And so, like, when I'm up here, like, okay, I have to do this podcast. I used to do audio only, and then everybody wanted video, so I'm like, okay, fine, I'm gonna video it, but I'm gonna have dirty hair, and I'm not Gonna put lipstick stick on. And it kind of just is what it is because I also want to live the quality of life that I want to live.Stephanie [00:20:49]:That feels good to me, and it's honest and it's authentic to a fault, probably because, you know, sometimes the dog will bark in the background, even when we're doing the TV show. Like, I don't know, and never say never. But that TV show that we do came sort of by accident, and it happens in my kitchen. It's my real life. My dog barks. My husband runs to the bathroom in the background. I don't know if I know how to do things any other way. I'm just not that good at being that polished, I guess.Emily Maxson [00:21:24]:I think people love real life. That's why, I mean, keeping it real. It's very approachable, and that's why reality TV is so popular. People want to see. Yeah. How people are really living and how people are doing and hear the dog bark in the background, because that's what's happening in their homes.Stephanie [00:21:42]:We can be real. The real cookbook writers of the Twin Cities. Wouldn't that be funny?Emily Maxson [00:21:47]:Yes. I love it.Stephanie [00:21:48]:Okay. Another weird thing that I discovered, and I'm curious if this for you. Like, I cook a lot. I just. I do. I cook a lot. I cook a lot for my family. I'm cooking for the shows.Stephanie [00:21:59]:I'm cooking for tv. I'm doing all this cooking, but I really have anxiety about cooking in front of people. And you would think that, like, TV would be people, but it's not. It's two camera people who are my friends now, and there's no anxiety about cooking in front of them. But, like, when I'm going, like, people want me to do cooking classes, and they want me to do all this cooking in front of them, and I'm realizing it really causes me a lot of stress, and I don't love it, and it doesn't give me joy. I have so much anxiety. I wake up in the middle of the night before the class, wondering. I don't.Stephanie [00:22:36]:I'm not a professionally trained cook. I'm not a chef. I didn't go to cooking school. So I feel like people are going to be looking to me for answers to things that I have no business giving. I have so much impostor syndrome around the actual cooking, and yet I have this whole life that's building up around this being a cook. Do you have any of that?Emily Maxson [00:22:58]:Definitely. I have the same thing. I don't. I get nervous. I get anxious about Cooking in front of people. Even when I'm on TV shows where it is just a couple cameras, I still am. I still get nervous, and I think it is that pressure. You want to give people the right information.Emily Maxson [00:23:16]:And I did go to culinary school. It was a long, long time ago, and I still have imposter syndrome. Like, what do I know? Yeah, but. But this is how I do it. And you share it with people and. But I do. I get that as well.Stephanie [00:23:30]:Yeah. And then people will be like, well, I know I have terrible knife skills. Do you have good knife skills?Emily Maxson [00:23:35]:I don't think so. I mean, I know what to do. I mean, sometimes I look at the pictures of my chopped up cilantro, and I'm like, ooh, a chef would look at that and say, that's not so good.Stephanie [00:23:45]:Yeah. And, like, you know when you're making, like, a mirepoix, and it's all like, my carrots are 16 different sizes instead of just, like, unifor and batons. Right. So I took. I actually took a class, and I did learn a lot, but I'm finding now that I'm not good at staying with it or practicing it because it requires, like, practice. Right. And if you were in a classroom setting or being judged on it, you would keep going. And now I'm just like, oh, I know I'm supposed to hold my hand this way, but I really got to get these carrots chopped.Emily Maxson [00:24:17]:Exactly. Yeah.Stephanie [00:24:19]:So it's kind of funny. Are there people that inspire you that are in the cookbook or the cooking space?Emily Maxson [00:24:27]:Oh, that's a great question. I mean, there's a lot of great cookbook authors out there.Stephanie [00:24:33]:You.Emily Maxson [00:24:33]:You're an excellent author. I love your book. I ordered your second one. I'm excited to get that. I mean, I remember early on, early in my culinary career, I just had so much respect for Jamie Oliver, the Naked Chef, because he was just so different than everybody else. And I still have a lot of respect for him. And he's put out a ton of.Stephanie [00:25:03]:And he's changing too, which I also love. Like, you know, he went from. He's just. He's evolved, I think, as a chef, and he's really gotten more to the space where I think he's feeling the most comfortable in his skin, too, in his own kitchen, cooking for his own family. He's a very rustic cook, actually, versus, like, when you see him doing more of the chefy things that he started with. I just. I really like him too, and I like how much he simplifies. Things.Emily Maxson [00:25:33]:Yeah, he's insanely talented, but he brings it down to our level and I appreciate that. It's, it's. He. He's very approachable and just real. So, yeah, I really like him a lot. He's good. And Danielle Walker, who wrote Against All Grain, she has, I don't know, maybe five books out now. She was.Emily Maxson [00:25:54]:Her first book, I remember getting that. And I had done the specific carbohydrate diet and was writing my own recipes and doing some blogging, and that was the first book that I was like, you know what? I could do this. And so I think she's been inspiring to me because a similar health journey and did it. And I was the one person who I was like, okay, I think I can do this.Stephanie [00:26:16]:So you know what would be cool? Not that you need more ideas, but I'm going to give you one because that's how I think it would. Like there. There's a woman, her name's Carolyn Chambers, and she's a cookbook writer and she's a family cook. We'll say, like, lots of variety. And the thing that she does that really resonates with people is she has all the substitutions in a recipe. So, like, she'll make a rice salad, but she'll give you all the different grains you could substitute for the rice. And if you can't have rice vinegar, there's the five other vinegars you could use. One thing that would be cool, that I would love to see is if you, like, took a recipe that you liked and you made it so that it could be healthier or in a way that more people could enjoy it.Stephanie [00:27:00]:So, like, my recipe book, for instance, is not at all diet, not at all. It's. It's whole, it's regular ingredients, it's not weird stuff. But, like, I think that could be a real interesting thing to follow for you.Emily Maxson [00:27:16]:I have done that with some recipes. Like in my Real food, every day, I have my strawberry shortcake recipe, which is grain free, which I loved growing up. My mom would make the Bisquick. Yes, Strawberry shortcakes, and I loved. It was the perfect balance of sweet and savory. It's a little salty. And so I wanted to re. I mean, that was a recipe I did multiple times to try to recreate that, so things like that.Emily Maxson [00:27:41]:But I love your idea. I could just cook through a book and try to do a version that would fit the different dietary guidelines.Stephanie [00:27:49]:Yeah. Or even just picking different recipes from different books and like filming that, like here's because when you have a cookbook that you like or when you're looking for inspiration, you probably pull out this recipe and you look at it and you think, oh, I have these six things. I don't have these three. You know, and especially I think about this because I'm at the cabin a lot, and I. It's 20 minutes to get to a store and a boat ride and a car ride, and it's complicated. So I will want to make something, but I'll have to really improvise a lot of times on the exact ingredients and figure out how I'm going to get it all to go. So I think that could be really interesting and also educational for people that are on a dietary journey, that maybe it's new for them and they do know some cooking, but they haven't cooked in the way that is maybe more helpful for them. Yeah, this is a weird thought, too, but I've been spending a lot of time at the cabin, and there's all these people that come and go and they bring all their groceries and then they leave.Stephanie [00:28:49]:And I keep looking at this refrigerator full of food, and I, I, I feel like, oh, I'm gonna have to make dinner here now for the rest of us that are left, but there's not, like, food you can eat. Like, it's so much like processed food and cheese spreads and salsas and condiments and breads that, like, there's just so much food that I actually wouldn't probably eat. And it's fascinating to me how people grocery shop.Emily Maxson [00:29:19]:Yeah. And I suppose too, if they're coming to your cabin as a guest, they're on vacation, so they're eating maybe more treats or processed foods that they eat on a regular basis. So it's their snacks and things like that.Stephanie [00:29:34]:Yes, that's like, what I'm left with. And I'm like, oh, okay, now I have to make a meal. It's a Sunday night. Which is why we make a lot of pizza, because we're using up all those dribs and drabs. And I hate to waste things. So, like, sometimes I have this horrible salsa that tastes like just a sugary mess. I'm like, what am I going to do with this? And I've got tons of vegetables in the garden. I was like, well, I could probably use a cup of it to make a soup.Stephanie [00:29:59]:And if I fortified it enough with vegetables and broth and it wouldn't be so terrible to have this sort of super sweet base. But yeah, that's my life.Emily Maxson [00:30:16]:I like your soup idea. That's a great way to use up the salsa.Stephanie [00:30:20]:All right, so where can people follow you? And how can they get the book?Emily Maxson [00:30:24]:Okay, my website, emily'sfreshkitchen.com the book is on Amazon. It will be in local stores. Five Swans, Gray and Excelsior. The Fox and Pantry, Golden Fig. Yes. So I love it.Stephanie [00:30:42]:Well, thanks for spending time with me. Emily and I will see you around. And maybe we'll do a taste bud episode together. You never know.Emily Maxson [00:30:49]:I'd love it. Thank you. Always good to see you.Stephanie [00:30:51]:Yeah, same. We'll talk soon. Thanks.Emily Maxson [00:30:54]:Bye. Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. 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

✨ Before we get started, an exciting announcement! ✨ If you're a food, nutrition, or culinary professional dreaming of publishing a cookbook with a traditional publisher, join me for the Publish Your Cookbook event starting Monday, October 20, 2025. In this free training, you'll learn the shortcut most aspiring authors miss — how to sell your cookbook concept before writing the entire manuscript. You'll discover how to position yourself as the author publishers want right now and follow the exact steps to land your first book deal. Don't miss this opportunity! 

We've had a massive few weeks on the road with our Be Intelligently Lazy tour so this week we bring you an old favourite episode filled with great tips to save you time, money & stress! Find out how you can build a cost-effective pantry and fridge that will not only cut down your grocery bills but also streamline your cooking process. We share our favourite budget-friendly recipes and explain our rotation system for pantry staples and weekly produce shopping. Whether you live in the city or out on a farm, we offer practical tips for managing pantry staples and avoiding the common pitfall of overbuying. Follow us on Instagram: @tworawsisters Download the Two Raw Sisters app on the Apple App Store here, or Google Play here. See omnystudio.com/listener for privacy information.

It's Chocolate Week on The Soggy Bottom Girls, and things are getting decadent! Lisa and Allison swoon over the adorable mini mousse creations that could pass for fancy café drinks, while Lisa treats us to a nostalgic 90s-style jingle for Nestlé chocolate. The girls can't help but raise eyebrows at Aaron's melted mousse mishap, and debate whether mousse should ever look like pudding.In the technical challenge, Allison applauds the blind judging for bringing a rare moment of fairness to the tent, leveling the playing field. Pantry doughs come up in conversation as the girls discuss the importance of having a go-to pastry base, and they both agree: fruit tarts are white chocolate's best friend.The fondue showstopper brings on a flurry of chocolate fountain chatter (cue the fondue puns), and the girls wrap things up with high praise for Alison Hammond, who continues to shine as a delightful partner for Noel.Connect with us:https://soggybottomgirls.com Follow us on social media:Facebook: https://www.facebook.com/soggybottomgirlsInstagram: https://www.instagram.com/soggybottomgirls/

Marc Cox talks with Linda Ferguson about the JB Patriot Pantry, a nonprofit food pantry serving veterans and active-duty military from all branches. Located at 74 Kearney Street in St. Louis, the pantry requires only a military ID to receive food and supplies. The organization has seen increased demand and is asking for community donations to help restock shelves. Operated entirely by volunteers, the JB Patriot Pantry provides non-perishable food and essential goods to those who have served. Donations can be made through their website, www.jb-patriot-pantry.org, or mailed to P.O. Box 6522, St. Louis, MO 63125.

In hour four, Marc Cox provides an update on the 20 Israeli hostages freed after more than two years in captivity, sharing emotional reactions and the growing hope for long-term peace in the Middle East. He then talks with Linda Ferguson about the JB Patriot Pantry, a volunteer-run food pantry in St. Louis serving veterans and active-duty military members. The show wraps up with Tom Ackerman, who breaks down Missouri's battle with Alabama, Indiana's resurgence under Coach Curt Cignetti, and the St. Louis Cardinals' future with Chaim Bloom leading the rebuild.

Join me in the meadow today as I share all about project pantry! This October I'm working my way through my pantry and freezer to use what I have and save a bit of dough. In this episode I share what a project pantry is, how you can also complete a project pantry, my menu and what I'm using up, and who's inspiring me in the kitchen! So brew yourself your favourite mug of tea, and let's cozy on up to talk sustainability in our pantries!

In this episode, Blake interviews John Richardson, Jr. John is the founder of Richardson Nutritional Center, which carries on the legacy of his father Dr. John Richardson, who helped thousands of patients naturally strengthen their immune system to fight disease including the “C-word”. John shares the amazing story of how three generations of his family have pioneered and persevered to get the truth out about the incredible immune boosting power of Apricot seeds and vitamin B17. You can watch this and all episodes of the Vibrant You Health Show at www.naturespantry.life under the health show tab. You can find all RNC products at Nature's Pantry in La Grande and on our website.

In this episode, I'm sharing the pantry staples and kitchen items that instantly elevate everyday cooking. These are the essentials I always keep on hand—from sauces to seasonings and more—that add depth and flavor to almost any dish. I'll also share how I use these favorites to take simple meals to the next level. Whether you're stocking your pantry or just want to up your flavor game, this episode will inspire you to cook smarter and more deliciously with these essential pantry staples.   PANTRY STAPLES GROCERY LIST: Lea & Perrins Worcestershire Sauce Rao's Alfredo Sauce Rind of Parmigiano Reggiano Butter Bacon Fat Liquid Smoke Redmond Smoked Salt (Use my code FAMILYSAVVY for a special discount!) Fresh Lemons Kosterina Fruit Vinegars (Use my link for 15% off your first Kosterina order!)   RECIPES MENTIONED IN THIS EPISODE: Crockpot Chicken Pot Pie Broccoli Cheddar Soup (that's better than Panera) Chicken Tetrazzini for a Crowd Brunswick Stew Spicy Hamburger Vegetable Soup Mississippi Green Beans Summer Squash Casserole Why Bacon Grease is Liquid Gold & the Best Ways to Use It Best Smoked Beef Brisket   WHERE TO LISTEN The SavvyCast is available on all podcasting platforms and YouTube. One of the best ways to support the show is by leaving a rating and review—I so appreciate you sharing your thoughts, my friends!   LIKED THIS EPISODE? CHECK THESE OUT! 15 Costco Items You Need for Cooking & Entertaining this Season Tune in on Apple Podcasts | Spotify | YouTube   Hosting a Small Group: Meals, Marriage, & Meaningful Community Tune in on Apple Podcasts | Spotify | YouTube

From a small sandwich shop, Luke Consiglio and his family have drawn up the recipe for a national catering powerhouse… without losing the family charm.In this heartfelt episode of ‘It Runs In The Family', we sit down with Luke, The Pantry's Owner, to explore the remarkable journey they've had and the unwavering support of his family who not only helped build the business, but remain at its core. Hear how Luke's approach to leadership is rooted in authenticity as he shares the importance of celebrating each other's strengths, how giving back has become such an integral part of their identity, and the lessons learned from successes and setbacks.

WE are finally back in the WICC studio and we are talking fall soups and stews plus grocery prices with Chef DAn Monroe from the PAntry in Fairfield

Bad lighting and too-loud music. Servers on cellphones and wobbly tables. We all have our restaurant pet peeves—just as restaurants have their gripes about customers. This week, Arch Eats hosts George Mahe and Cheryl Baehr are devoting the entire episode to its most popular segment, the microrant. They’ll good-naturedly dish on restaurants’ biggest offenses and, to keep things even, share what restaurants wish their guests would stop doing, all in the spirit of making the experience of dining out more pleasant for everyone involved. Listen and follow Arch Eats on YouTube, Spotify, Apple Podcasts, or wherever podcasts are available. This episode is sponsored by Butler’s Pantry. With the holidays around the corner, Butler’s Pantry is ready to make St. Louis celebrations delicious. From corporate parties to family gatherings, every event is a chef-driven culinary experience. Get a taste of the season. New to podcasts? Follow these instructions to start listening to our shows, and hear what you’ve been missing! Have an idea for a future Arch Eats episode? Send your thoughts or feedback by emailing podcasts@stlmag.com. Hungry for more? Subscribe to our Dining newsletters for the freshest coverage on the local restaurant and culinary scene. And follow George (@georgemahe) and SLM on Instagram (@stlouismag). Interested in being a podcast sponsor? Contact Lauren Leppert at lleppert@stlmag.com. Mentioned in this episode: The following establishments were mentioned favorably in this episode and were not part of the microrants. Jinzen, 8113 Maryland, Clayton, 314-354-8086. Il Palato, 222 S. Bemiston, Clayton, 314-224-5331. Lucy Quinn, 4156 Manchester, The Grove, 314-932-5829. The Mexican STL, 9615 Watson, Crestwood, 314-525-5025. Corner 17, 6623 Delmar, Delmar Loop, 314-727-2402. See omnystudio.com/listener for privacy information.

This week Damian is joined by Emma Janzen, an award-winning journalist and drinks writer whose byline has become a fixture in the cocktail world. What started as a happy accident — cocktail classes in Austin, Texas, and a story pitch at her local newspaper — turned into a decade-plus career exploring drinks, design, and the culture surrounding them.Emma shares how she transitioned from multimedia work at a paper into drinks journalism, eventually becoming digital editor at Imbibe magazine before striking out on her own to focus on spirits, cocktails, and book projects. Along the way, she became a trusted collaborator for some of the biggest names in bartending, including Julia Momose (The Way of the Cocktail), Toby Maloney (The Bartender's Manifesto), and Jim Meehan (The Bartender's Pantry).In this conversation we cover:Emma's unconventional path into the industry — from design writing to drinks journalism.The cocktail classes and first visit to Tales of the Cocktail that sparked her passion.Lessons from seven years at Imbibe and how that shaped her perspective on drinks writing.Moving into co-authoring books with leading bartenders and how her role flexes from writer to editor to project manager.Behind the scenes of The Bartender's Manifesto and the challenge of translating Toby Maloney's teaching into a book format.Why The Bartender's Pantry feels like a pattern interrupt in cocktail publishing — with its focus on ingredients, culture, and ethics.Emma's philosophy on what makes a book worth writing (and worth reading) in an industry full of recipe collections.Advice for bartenders and operators thinking about writing a book — from finding your niche to doing the research, and the realities of time, money, and motivation.Her favourite drinks books that continue to inspire her writing and thinking.What styles of cocktail books she's ready to see less of.Emma also talks honestly about the craft of writing — how she bridges the gap between a bartender's knowledge and what readers actually need — and why books in this space are best viewed as a service to the community.

As a Beck's Player with Heart, Rylan Plessner shows her dedication and passion both on and off the court. Rylan currently plays volleyball, saying that she loves being able to participate in activities she enjoys and be social by spending time with new people. She is also part of her school's FFA chapter, student council, and 4-H, and participates in Agape Singers. Rylan is very involved in community activities, volunteering with Ruby's Pantry, at the JMHS care center, and by cleaning ditches. She also helps with her 4-H group's community pride projects. Agriculture is very important to Rylan because it is a huge part of the community around her. Because she was involved in FFA and 4-H throughout the years, she has learned how it affects the world around her every day and the career opportunities available in the industry. Rylan is currently undecided on what career she wants to pursue after graduating from high school.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode I chatted with Lindsey and Pablo about their new venture Pawfect Pantry. “At Pawfect Pantry, our passion for dogs and their well-being led us to create a range of premium fresh food made with real meat, vegetables, and natural ingredients. We also offer healthy treats made with natural food and fruits. Our mission is to make a difference in the lives of dogs by providing the best nutrition possible. We take pride in offering a unique, wholesome, and delicious range of dog food products that are free from additives and preservatives. Our commitment to quality and freshness sets us apart in the local market, and we invite you to join us on this pawfect journey towards healthier, happier dogs." Follow him here www.instagram.com/pawfectpantryokc https://www.pawfect-pantry.com/ Huge thank you to our sponsors. The Oklahoma Hall of Fame at the Gaylord-Pickens Museum telling Oklahoma's story through its people since 1927. For more information go to www.oklahomahof.com and for daily updates go to www.instagram.com/oklahomahof The Chickasaw Nation is economically strong, culturally vibrant and full of energetic people dedicated to the preservation of family, community and heritage. www.chickasaw.net Dog House OKC - When it comes to furry four-legged care, our 24/7 supervised cage free play and overnight boarding services make The Dog House OKC in Oklahoma City the best place to be, at least, when they're not in their own backyard. With over 6,000 square feet of combined indoor/outdoor play areas our dog daycare enriches spirit, increases social skills, builds confidence, and offers hours of exercise and stimulation for your dog http://www.thedoghouseokc.com #ThisisOklahoma

There's nothing quite like a can of Carabao to help us digest a night of football which saw four Premier League behemoths gobble up their lower-league opposition.Pete tells Luke and Jim why he's interested in a machine that takes control of the nervous system and ingests those delicious Carabaos for you. He also explains why he's in trouble thanks to a colony of woodworms. There's some football talk too, promise...Please fill out Stak's listener survey! It'll help us learn more about the content you love so we can bring you even more - you'll also be entered into a competition to win one of five PlayStation 5's! Click here: https://bit.ly/staksurvey2025Vote for us in the Football Content Awards! Support your favourite podcast by voting for the Football Ramble in the Best Content Creator category: https://footballcontentawards.com/voting/ Find us on Bluesky, X, Instagram, TikTok and YouTube, and email us here: show@footballramble.com.Sign up to the Football Ramble Patreon for ad-free shows for just $5 per month: https://www.patreon.com/footballramble.***Please take the time to rate us on your podcast app. It means a great deal to the show and will make it easier for other potential listeners to find us. Thanks!*** Hosted on Acast. See acast.com/privacy for more information.

On the arrival of spring in Australia, a leading food safety organisation is urging people to clean their fridges, freezers, and pantries and discard expired food items. A recent survey revealed that over half of Australians are concerned about foodborne illnesses, yet fewer consistently follow food safety practices when preparing meals. Experts warn that with the approaching hot weather, the risk of food poisoning increases, making it essential to exercise extra caution.

Grief's Hidden Impact On The Youngest Among Us Grief in children doesn't always look like sadness and can present even months or years after a big loss. Child therapist Natasha Daniels shares both her professional insights and personal story of loss, highlighting the challenges families face in finding the right care and working through these emotions. Part 2: Food Insecurity In The U.S: How Local Pantries And National Policy Work In Tandem Across the U.S., food pantries and nonprofits are stretched thin as more families fall into the “working poor” category, earning just above the poverty line yet unable to make ends meet. Stephanie Hoopes of United for ALICE and Camerin Mattson of the Greater Chicago Food Depository explain how local support systems and federal programs like SNAP intersect to feed the many millions of Americans in need. Viewpoints Explained: Why Are Teen Reading Scores At A 30-Year-Low? High school reading scores have dropped to their lowest level in decades, with absenteeism and screen time fueling the decline. We cover how some states are tackling the problem with early literacy reforms and teacher training. Culture Crash: What Sabrina Carpenter Learned From Jack Antonoff From disco shimmer to rock swagger, singer Sabrina Carpenter's new album shows just how far her sound can stretch. Learn more about your ad choices. Visit megaphone.fm/adchoices

Across the U.S., food pantries and nonprofits are stretched thin as more families fall into the “working poor” category, earning just above the poverty line yet unable to make ends meet. Stephanie Hoopes of United for ALICE and Camerin Mattson of the Greater Chicago Food Depository explain how local support systems and federal programs like SNAP intersect to feed the many millions of Americans in need. Learn More: https://viewpointsradio.org/part-2-food-insecurity-in-the-u-s-how-local-pantries-and-national-policy-work-in-tandem Learn more about your ad choices. Visit megaphone.fm/adchoices

We’ve got a very special episode of Big Business today, because joining Britt in the studio is not only an incredible founder, but also one of our very own listeners: Pippa Blatch, the woman behind Pippa’s Pantry. Pippa runs a fully vegan bakery in Brisbane that’s built a cult following for its cakes, cupcakes, cookies and treats which are all 100% plant-based and loved by vegans and non-vegans alike. What makes this chat so special is that it all began with a simple Instagram story Pippa posted that instantly caught our eye (you'll need to listen to hear all about that). From starting her business as a teenager to now running a buzzing pink bakery with lines out the door every weekend, Pippa’s story is all about passion, resilience and building a business on your own terms. LINKS Follow Britt on: Instagram - @brittney_saunders Instagram - @bigbusiness_podcast TikTok - @brittney_saunders YouTube - Brittney Saunders - Fayt The Label Check out FAYT The Label HERE. Purchase my book "Just Getting Started" HERE Follow Pippa on: Instagram - @pippas.pantry Instagram - @pippablatch_ Order a cake HERE CREDITSHost: Brittney Saunders. Senior Producer: Xander CrossManaging Producer: Elle Beattie Find more great podcasts like this at novapodcasts.com.au and follow Nova Podcast's Instagram @novapodcastsofficialSee omnystudio.com/listener for privacy information.

This week on The LA Food Podcast, we dive into one of the most heated debates in the LA dining scene: why are Angelenos calling for a boycott of Enrique Olvera's acclaimed downtown restaurant Damian? Is the backlash justified, or has a whistleblowing media outlet (LA Taco) gone too far?Father Sal joins the conversation as we unpack the Damian controversy, celebrate the two Los Angeles spots that landed on Bon Appétit's 2025 Best New Restaurants in America list (Komal! Camelia!!), and highlight four beloved LA restaurants saved by community support (The Reel Inn! The Pantry!! Dulan's!!! Cole's French Dip????). We also break down the New York Times' lukewarm review of one of America's most famous dining rooms (Alinea).Plus, we recap recent eats across the city—from the new tasting menu at Firstborn in Chinatown, to the ever-popular Saffy's in East Hollywood, to Father Sal's first (and unforgettable) trip to the celiac-unfriendly cult favorite, Courage Bagels.Powered by Acquired Taste Media.–Go check out The Lonely Oyster in Echo Park! ⁠https://thelonelyoyster.com/⁠

The Frank and Jill Show 9-18-25: Mark Maxwell - Butlers Pantry by

Today on the show, I am joined by two magical women whose work has woven into my world in a special way. In the first half of the show I get to speak with Odeya Nini, a Los Angeles based interdisciplinary vocalist and composer. At the locus of her interests are performance practices, gesture, textural harmony, tonal animation, and the illumination of minute sounds, in works spanning chamber music to vocal pieces and collages of musique concrète. Her solo vocal work extends the dimension and expression of the voice and body, creating a sonic and physical panorama of silence to noise and tenderness to grandeur.Odeya's work has been presented at venues and festivals across the US and internationally, such as The LA Phil, Merkin Concert Hall, The Broad Museum, and MONA from Los Angeles to Australia, Mongolia, Madagascar and Vietnam. Her solo performance of I See You was included in the The New Yorker's 10 notable performances of 2021. Odeya is also a member of the 3 time Grammy nominated ensemble Wild Up and is the founder of Free The Voice, leading vocal sound meditations, workshops and retreats exploring the transformative and healing qualities of embodying the voice.Odeya holds a BFA from the New School for Jazz and Contemporary Music and an MFA in composition from California Institute of the Arts. She's joining me by way of Zoom today for our talk, but she'll be in Kingston soon, September 24th actually and offering HEALING VOICE OF DEEP RELEASE: A VOCAL EMBODIMENT WORKSHOP prior to Kelli Scarr's Greater Mysteries Cave Experiences at the Widow Jane Mine September 26 and 27.Then in the second half of the show, I am joined by Tanya Himeji Romero, a multi-disciplinary artist and energetic alchemist whose vision for over a decade has materialized in her work and devotional practices as a forest farmer, plant steward and intuitive culinary herbalist. While she believes any medium can be used to communicate our creativity, reverence and inherent connection, she is especially devoted to the realms of nourishment inspired by that which activates and attunes the inherent potential of our bodies as instrument, vessel and channel.She has worked as a creative director in the fashion industry, as a team manager for the world's largest wild simulated ginseng farm, in botanical product development and manufacturing, as well as a farmer and as a cook. The guidance of nature has led her home to her calling as a conduit for plant medicines to be regeneratively utilized in this world. All being is relatedness and at heart, we all desire to be heard, seen and respected. This is the reality she communicates and cultivates within her work.Amongst other offerings here in the Hudson Valley, she is also a collaborator to Kelli Scarr's Greater Mysteries Cave Experiences and will be offering an opportunity to nourish oneself and connect with EATING FROM THE TREE OF KIN - AN INTEGRATION NOURISHMENT EXPERIENCE on September 28th at The Bridge in Kingston. An intimate gathering of intentional co-nourishment to bridge and create greater integration in our relational field. Next up Tanya is offering sacred conscessions at the Misery Mother music and more gathering at The Local on October 24th.Today's show was engineered by Ian Seda from Radiokingston.org.Our show music is from Shana Falana!Feel free to email me, say hello: she@iwantwhatshehas.org** Please: SUBSCRIBE to the pod and leave a REVIEW wherever you are listening, it helps other users FIND IThttp://iwantwhatshehas.org/podcastITUNES | SPOTIFYITUNES: https://itunes.apple.com/us/podcast/i-want-what-she-has/id1451648361?mt=2SPOTIFY:https://open.spotify.com/show/77pmJwS2q9vTywz7Uhiyff?si=G2eYCjLjT3KltgdfA6XXCAFollow:INSTAGRAM * https://www.instagram.com/iwantwhatshehaspodcast/FACEBOOK * https://www.facebook.com/iwantwhatshehaspodcast

Welcome back to the Weekly Round-up, where we summarize the articles you may have missed throughout the week on the Eastern Echo website. Here are the articles featured in this episode: "EMU announces reopening of Pray-Harrold market as a grab-and-go food center" - Written by the Eastern Echo staff"Swoop's Pantry celebrates 10 years of lending a helping hand" - Written by Natalie Kyle"The Michigan Renaissance Festival introduces new features for its 46th season" - Written by Matt Hodges "EMU student survey highlights opposition to E|Dining changes" - Written by Ameera Salman and Natalie Kyle

Ben Maller & Danny G. have a fun Saturday podcast for you! They talk: College Football, Boxing, Rod Serling, Hit the Showers, the B&B Returns, & more! ...Follow, rate & review "The Fifth Hour!" https://podcasts.apple.com/us/podcast/the-fifth-hour-with-ben-maller/id1478163837 Engage with the podcast by emailing us at RealFifthHour@gmail.com ... Follow Ben on Twitter @BenMaller and on Instagram @BenMallerOnFOX ... Danny is on Twitter @DannyGRadio and on Instagram @DannyGRadio #BenMaller #FSRWeekendsSee omnystudio.com/listener for privacy information.

We've got some BIG news to share with you!

Ben Maller & Danny G. have a fun Saturday podcast for you! They talk: College Football, Boxing, Rod Serling, Hit the Showers, the B&B Returns, & more! ...Follow, rate & review "The Fifth Hour!" https://podcasts.apple.com/us/podcast/the-fifth-hour-with-ben-maller/id1478163837 Engage with the podcast by emailing us at RealFifthHour@gmail.com ... Follow Ben on Twitter @BenMaller and on Instagram @BenMallerOnFOX ... Danny is on Twitter @DannyGRadio and on Instagram @DannyGRadio #BenMaller #FSRWeekendsSee omnystudio.com/listener for privacy information.

Luke has some Big Weekend Plans™ that involve golfing, hosting, and home improvementing. But is he ready? Andrew, meanwhile, had a very long night at the ballpark yesterday and isn't sure if he'll make it through today's episode. 

9/11 Remembrance – Marking 24 years since the attacks; a striking stat that 250 current NFL players were born after 9/11 sparks the question: Where were you that day? Kobe Bryant, Shaq and Magic all knew Bellio by name. Port Backlog – Efforts continue to remove containers from the Port of Long Beach, with ripple effects on local businesses. The Pantry Returns – Downtown L.A.'s iconic Pantry Café is

LAist finds most law enforcement agencies aren't following a state law requiring them to document use of force. A state bill would require students and teachers to learn how to recognize signs of grooming and abuse. The Original Pantry Cafe reopens tomorrow with its original staff. Plus, more.Support The L.A. Report by donating at LAist.com/join and by visiting https://laist.comVisit www.preppi.com/LAist to receive a FREE Preppi Emergency Kit (with any purchase over $100) and be prepared for the next wildfire, earthquake or emergency! Support the show: https://laist.com

J-Si's story was ruined by Big Al… but we made the critter story work in the end. Learn more about your ad choices. Visit megaphone.fm/adchoices

Bible verse for the summer declutter series: Ephesians 5:14-17   Join me this summer to declutter your home while praying the rosary. It's not just any rosary, it's a motivational rosary to walk you through decluttering the designated area of your home for the week.   Here's how it works:   Grab your trash bag and a donation bag, pop on this week's podcast episode and get to work! Each week we will focus on one area of your home. It will probably not be enough time to declutter the entire area, so I encourage you to replay that episode every day that week to keep the progress going. Each Wednesday will be a new podcast episode and a new focus area.   You won't even need a rosary, just listen and pray along! However, if you are curious about the rosary or would like to learn how to pray it on your own time, here is a great resource for learning. A Guide to Praying the Rosary   Grab a friend and hold each other accountable. You can also join the private Pruning To Prosper Facebook group and find a buddy here: Facebook Group   Not on social media?  I will be hosting free and live zoom gatherings once per month to get to know you and for us to encourage one another along our summer declutter journey. Please sign up here to receive your monthly newsletter. (Check junk mail too.) Monthly Newsletter Sign Up   I do offer 1:1 virtual coaching for $77/hour, however, summer hours are very limited. Please email me at tightshipmama@gmail.com to see if we can connect and I'll send you my calendly link.

Ian Ramirez has spent his career finding innovative ways to make mouth-watering meals for clients—and one of his latest ingredients is artificial intelligence. As a chef, culinary consultant, and co-founder of Mad Honey Culinary Studio and Goods, he's the guy that brands hire to get their product on restaurant menus, and make it look and taste good—whether it's a sauce, syrup, spread, or spice. Ian uses AI to tackle the repetitive, time-consuming parts of menu planning for commercial kitchens, and help clients visualize new concepts before anything gets sliced or diced. It's a tool that augments his creativity, he says, and makes prep less of a grind. On this episode, Ian talks about how AI is helping him and his team spend more time doing what they love: cooking and getting creative in the kitchen.Learn more about Mad Honey Culinary Studio and Goods at madhoneyculinary.comLearn more about Dropbox Dash—the AI universal search and knowledge management tool from Dropbox—at workingsmarter.ai/dash~ ~ ~Working Smarter is brought to you by Dropbox Dash—the AI universal search and knowledge management tool from Dropbox. Learn more at workingsmarter.ai/dashYou can listen to more episodes of Working Smarter on Apple Podcasts, Spotify, YouTube Music, Amazon Music, or wherever you get your podcasts. To read more stories and past interviews, visit workingsmarter.aiThis show would not be possible without the talented team at Cosmic Standard: producer Dominic Girard, sound engineer Aja Simpson, technical director Jacob Winik, and executive producer Eliza Smith. Special thanks to our illustrators Justin Tran and Fanny Luor, marketing consultant Meggan Ellingboe, and editorial support from Catie Keck. Our theme song was composed by Doug Stuart. Working Smarter is hosted by Matthew Braga. Thanks for listening!

Cutting your budget doesn't have to mean cutting joy out of your life. With a bit of creativity and intention, you can save money while still enjoying what truly matters. Here's how to bring more purpose—and even fun—into your spending plan.Before diving into practical steps, begin with prayer. Ask God to help you cultivate contentment, because wise spending starts with a heart that trusts Him. As Paul reminds us in 1 Timothy 6:6, “But godliness with contentment is great gain.” Budgeting isn't just about numbers; it's about aligning your heart with gratitude for what God has already provided.1. Try a “Pantry Challenge” MonthCommit to eating what you already have in your fridge, freezer, and pantry for an entire month. You'll reduce grocery spending and uncover forgotten items—maybe even a few surprises. Free apps like SuperCook or Cooklist can help you find creative recipes using your existing ingredients, turning the challenge into a fun family adventure.2. Create a Family Fun FundEntertainment doesn't have to be expensive. Set a monthly cap for fun activities and get the whole family involved in choosing them. One week could be a hike and picnic at the park; another, a cozy movie night at home with popcorn and dollar-store candy. This approach teaches that joy isn't tied to a price tag.3. Swap Babysitting with Another FamilyChildcare can be costly, but community is a gift. Partner with another family you trust to take turns watching each other's kids. One week, you get a date night, the next they do—and no one spends a dime. You'll save money, build relationships, and create margin in your budget.4. Take On One Service YourselfPick one recurring expense and try handling it yourself for a season—such as washing the car, mowing the lawn, or grooming the dog. You may save more than you expect and even gain a new skill or appreciation for the task.5. Declare a Monthly “No-Spend” WeekendChoose one weekend a month to spend nothing beyond the essentials. Use the time to rest, reconnect, and enjoy free or low-cost activities, such as playing board games, going for a hike, or visiting the library. Turn it into a family challenge by deciding together how to use the extra savings for giving, saving, or a future treat.6. Practice the 30-Day RuleWhen tempted by a big purchase—like a gadget or appliance—write it down with the date and wait 30 days. If you still want it and it fits the budget after a month, you can move forward with confidence. More often than not, the urge will pass, and you'll keep your money where it belongs.None of these ideas is earth-shattering—and that's the beauty of them. Real transformation often comes from small, consistent decisions: choosing contentment over consumption, planning over impulse. Each intentional step strengthens your financial stewardship and, even more importantly, your trust in God.When your kids see you making wise choices, they learn the importance of being a good steward. When your spouse feels included, it builds unity. And when you invite God into your day-to-day financial decisions—even the small ones—you'll see His faithfulness in significant ways.A Tool to Help You Stay on Track: The FaithFi AppIf you're ready to take the next step in intentional budgeting, the FaithFi app is a great place to start. It helps you track spending, build margin, and grow in biblical wisdom—all in one place. Visit FaithFi.com and click “App” to get started.With a little creativity and a lot of intentionality, you can cut costs without cutting out what matters most.On Today's Program, Rob Answers Listener Questions:I'd like to understand the difference between prepaid cards and credit cards—the pros and cons of each. My primary concern is avoiding debt, so I'm trying to determine which prepaid card would be the best option for me.I recently received $20,000 and need advice on the best way to invest it. My goal is to strengthen my emergency savings while still making wise financial decisions.I'm 12 and get a $100 monthly allowance. I want to learn how to save and invest my money wisely.Resources Mentioned:Faithful Steward: FaithFi's New Quarterly Magazine (Become a FaithFi Partner)Buckner Shoes For Orphan SoulsBankrate.com | NerdWalletStashWisdom Over Wealth: 12 Lessons from Ecclesiastes on MoneyLook At The Sparrows: A 21-Day Devotional on Financial Fear and AnxietyRich Toward God: A Study on the Parable of the Rich FoolFind a Certified Kingdom Advisor (CKA) or Certified Christian Financial Counselor (CertCFC)FaithFi App Remember, you can call in to ask your questions most days at (800) 525-7000. Faith & Finance is also available on the Moody Radio Network and American Family Radio. Visit our website at FaithFi.com where you can join the FaithFi Community and give as we expand our outreach.

Arieh Lowenstein is back for part two, and this time he's diving even deeper into what makes independent retail thrive. From creating meaningful customer moments to shaping the right product mix, Ari shares how small shifts can make a big impact in-store. He also opens up about the lessons he would approach differently in his business and what he sees for the future of independent retail.If you want practical insights on how to better understand your customers, adapt to today's fast-changing market, and position your store for long-term success, this episode is packed with ideas you can use right away.[3:17] Elevating customer moments for greater impact[6:28] Building the right product mix at the store level[8:09] Why customer personas matter[14:01] Staying ahead in an ever changing retail landscape[16:13] What Ari would do differently in his own business[17:28] What the future of independent retail looks likeJoin the Rooted in Retail Facebook Group to continue the conversation Join our newsletter for all the latest marketing news for retailers Show off your super fandom by getting your Rooted in Retail Merch!

300!!!!! For my 300th episode, we flipped the script, my podcast producer, Drake Peterson, became the interviewer and I got to sit in the hot seat. I talk about women's hormones, coffee debates, and the little ways my personal metabolism shapes my routines. I also share the supplements I take, my go-to household products, and how I balance business with moments of calm. Plus, I reflect on my wellness journey, my chocolate preferences, and the evolution of Bethany's Pantry, from digestive aids to travel essentials. Topics Discussed: →  How do women's hormones affect daily routines? → What are the best supplements for wellness? → How does personal metabolism influence eating habits? → How did Bethany's Pantry grow from digestive aids to travel essentials? → How can you balance business with self-care at home? As always, if you have any questions for the show please email us at digestthispod@gmail.com. And if you like this show, please share it, rate it, review it and subscribe to it on your favorite podcast app.  Sponsored By:  → Our Place | Head to fromourplace.com/digest to save up to 40% sitewide now until Sept. 3rd → Armra | Use code DIGEST for 30% off at tryarmra.com/digest → Bethany's Pantry | Go to bethanyspantry.com and use code PODCAST10 for $10 anything! Show Links: → Fatty15 | For 15% off the starter kit go to ⁠fatty15.com/digest⁠ → LMNT | Get your FREE sample pack with any LMNT purchase at ⁠drinklmnt.com/DIGEST⁠ → Seed | Go to ⁠seed.com/digest⁠ and use code 25digest for 25% off → Body Bio | ⁠www.bodybio.com⁠ and use code: DIGEST → Santa Barbara Chocolate | ⁠https://www.santabarbarachocolate.com/⁠ use code: lilsipper Check Out Bethany: → Bethany's Instagram: @lilsipper → YouTube → Bethany's Website → Discounts & My Favorite Products → My Digestive Support Protein Powder → Gut Reset Book  → Get my Newsletters (Friday Finds) Learn more about your ad choices. Visit megaphone.fm/adchoices

The holidays might feel far away, but this is actually the perfect moment to think ahead. Right now, in the thick of harvest season, you might be tired of tomatoes or over the endless jars of jelly. But what if you could turn that abundance into a few fun preserves that will make holiday hosting (and party season) so much easier later? In this episode, I'm sharing simple, creative ideas you can make now that future-you will thank you for when it's time to pull together a cheese board, potluck dish, or festive drink. We'll chat about: ✨ Shrubs & herbal syrups for easy cocktails and mocktails

What if the secret to making effortless, delicious meals was already in your pantry?If you've ever opened your pantry searching for dinner inspiration but ended up cooking the same-old boring meal, this episode is for you! By the end of this episode, you'll: Learn how a staple like tomato paste can be the base of a flavor broth or quick sauce Learn why chefs swear by anchovies to bring a punch to countless dishes… including an easy dressing!Find out how Japanese curry cubes are your ticket to a quick dinner with any protein or veggies you have on handHit play now! The secret to flavor-packed cooking is already sitting on your pantry shelf! ***Links:Tomato paste: in Sonya's manti in brothy tomato sauce, and Alison Roman's caramelized shallot pasta, and for our go-to coconut red lentil dishCanned chickpeas: Kari's #1 quick meal = bite-sized pasta with chickpeas, and whatever veg/herbs she has (we also love Serious Eats' pasta e ceci), and a simple chickpea salad is always a great base for a bigger salad. We love a simple chickpea coconut curry, and also using a can for a 5-minute hummus! Anchovies: Discover what to do with a tin of anchovies from Serious Eats, and we love them for a simple dressing, and as the base of pasta sauces like Midnight pastaCoconut Milk: for a 30-minute veggie coconut curry from Minimalist Baker, and for Coconut Miso Salmon Curry from Kay Chun for NYT Cooking (unlocked), and in Kari's sunny chicken soup with lemon and coconut milkTahini: Some of our favorite tahini brands: Soom, Seed & Mill, Whole Foods

Do you ever feel like clutter is taking over your home? In this episode, Tara Bremmer, professional organizer is here to dive into the heart of decluttering. We will talk about where to start if your home feels out of control, and how to tackle overwhelming projects in small, manageable steps instead of turning your whole house upside down. You'll also hear tips for pantry organization, dealing with “rage areas,” and how to maintain chaos resilience by scheduling time to keep things in order. We also cover:  Practical tips for decluttering books, laundry, and pantries The emotional side of clutter and why we hold on to things in stressful times Decluttering with kids: teaching them to let go, manage clothes, and organize their space Tips for closet organization: including deciding what sizes of clothes to hang onto Connect with Tara Bremmer:  Website:  House Peace Instagram:  Therapy for your house. (@house.peace) Related Episodes: Declutter Like a Mother :: Allie Casazza [Ep268] From Chaos to Calm: Practical Tools to Manage Anger and Overwhelm in Motherhood  :: Elizabeth Andreyevskiy [Ep 513] Choose What Matters to YOU :: Kendra Adachi [Ep 293] House Rules and Learning to Love your Home :: Myquillyn Smith [Ep 462] Featured Sponsors:  Voetberg Music Academy: Use my code: DONTMOMALONE to get 20% off each month you're subscribed and encounter the proprietary Voetberg Method experience at Voetbergmusicacademy.com  Go Pure: Get 25% Off @goPure with code [DMA] at gopure.com #goPurepod Active Skin Repair: Visit ActiveSkinRepair.com to learn more about Active Skin Repair and to get 20% off your order, use code:DMA.  Find links to this week's sponsors and unique promo codes at dontmomalone.com/sponsors. 

Ari Lowenstein has done just about everything in retail: consulting, product development, and leading industry associations. Now, he has built his own stores. With Ari's Pantry, he is bringing authentic Italian flavors to Texas and has already grown from one shop to four in less than two years.In this episode, Ari opens up to Crystal about his bold approach to retail, why failure is part of the process, and how customer experience drives everything he does.From a playful loyalty program where customers earn “tomatoes” instead of points to lasagna Thursdays that build community, Ari shares fresh, practical insights you can bring straight into your own business. If you are wondering how to grow fast while staying authentic, this episode is for you![1:51] – Ari's journey from global retail to opening Ari's Pantry[5:12] - Early challenges and what failure has taught him[9:37] - Creating an Italian market experience people love[10:09] - The simple truth: the longer customers stay, the more they spend[12:10] - Building a cuisine people keep coming back for[12:31] – Multiple revenue streams as protection and growth drivers[14:38] - Replication, expansion, and scaling fast[17:43] - Lessons in leadership: letting your team learn and fail forward[20:42] - His advice for retailers who are stuck and overwhelmed by posting social media content[22:15] - Authentic, consistent content that works[24:59] – How Instagram doubles as a staff training tool[26:22] - How to craft a memorable customer experience?[28:23] - Turning lasagna into a community event[29:49] – Why timing your communication matters[30:45] - A loyalty program that swaps points for “tomatoes”Join the Rooted in Retail Facebook Group to continue the conversation Join our newsletter for all the latest marketing news for retailers Show off your super fandom by getting your Rooted in Retail Merch!

Episode 171 Monday, August 11, 2025 On the Needles 1:47 ALL KNITTING LINKS GO TO RAVELRY UNLESS OTHERWISE NOTED.  Please visit our Instagram page @craftcookreadrepeat for non-Rav photos and info     Succulents 2025 Blanket CAL by Mallory Krall, Hue Loco DK in ??   Rikke Hat by Sarah Young, Playful Day Yarns Funfetti DK in Blue Bonnet– DONE!!   SSAL Delectable Collectible Socks by Stephen West, Dark Omen Yarns Sock in Electric Minis (navy, royal, light blue with speckles, cream with speckles, cream)   Pop Rock Pullover by Tanis Lavallee, La Bien Aimée singles and Mohair Silk in AVFKW A Day by the Bay On the Easel, etc. 9:47 Ongoing floral paintings. Lots of moss rock action. Design Your Wardrobe via Seamwork Floral Vase at ceramics   On the Table 15:03   Strawberry lemonade cake by Yossy Arefi    Sarti spritz   Eggplant donburi from Dinner by Meera Sodha   Bacon-wrapped shrimp for cocktail club *the marinade is great!! Pantry pasta with artichokes, sun-dried tomatoes and gr. turkey   On the Nightstand 28:03 We are now a Bookshop.org affiliate!  You can visit our shop to find books we've talked about or click on the links below.  The books are supplied by local independent bookstores and a percentage goes to us at no cost to you!   The Well of Ascension by Brandon Sanderson You Dreamed of Empires by Álvaro Enrique, trans by Natasha Wimmer Along Came Amor by Alexis Daria  What Kind of Paradise by Janelle Brown Endling by Maria Reva    Mother-Daughter Murder Night by Nina Simon The Bewitching by Silvia Moreno-Garcia Bingo 46:08 Starts friday may 23, ends Mon Sept 1 Need to post a photo of completed Bingo with #CCRRsummerbingo2025 to instagram or Ravelry.  Get a blackout for a second entry.  Monica's BINGO Escapist: along comes amor- wedding! Lifestyle of the rich and famous!- BINGO!   Cortney's BINGO: Monica rec: Run for the Hills Craft, flower-focused: ceramic vase with daffodils Read LGBTQ+/Immigrant: The Bewitching Cook local: artichoke pasta

We are rocking the re-runs this summer as I prepare for & snuggle baby #5! I hope you enjoy the these past favorite episodes & I look forward to coming back with fresh content this September!Your AUGUST workout plan is here! (for just $15/month)--> https://brittany-pearson-0916.mykajabi.com/joinus-c314ce99-4585-4cae-b251-ccae6f397184Start losing fat NOW with this FREE guide: https://mailchi.mp/fbd438cb9e15/free-macro-downloadTry my FREE 3 Day Pregnancy Workout Challenge here:https://mailchi.mp/3544a2978243/threedaypregnancyprogramGet the FREE GUIDE to Exercising Postpartum!https://mailchi.mp/4e93de16eeaf/q047rmh7veMy pregnancy and postpartum programs are ALWAYS available right here:https://www.healthycatholicmoms.com/services/Shop Healthy Catholic Moms merch here! Mugs, shirts, and more...https://www.healthycatholicmoms.com/shop/Join my email list here: https://www.healthycatholicmoms.com/____________________________________________________________________________________Schedule a 30 minute coaching call with me here:https://www.healthycatholicmoms.com/services/____________________________________________________________________________For recipes, workouts, and tips- follow me on:Instagram: https://www.instagram.com/healthycatholicmoms/Facebook: https://www.facebook.com/healthycatholicmomsEmail: brittany@healthycatholicmoms.com

Gut issues, bloat, brain fog, and mystery sensitivities are more common than ever and if you feel like nothing's working, this episode is for you. This week, we're joined by gut health guru Bethany Cameron (aka @lilsipper), the powerhouse behind the Digest This podcast and founder of Bethany's Pantry. After nearly dying from severe digestive issues, Bethany healed herself without meds, feeding tubes, or extreme diets—and now she's here to help us do the same. We get into it all: the sneaky ingredients lurking in your “healthy” snacks (spoiler: it's not just stevia), the bloat pills flooding your feed, and the truth about what's actually causing your IBS symptoms. Bethany shares her go-to healing foods, pantry staples to ditch ASAP, and why not all fiber (or collagen or enzymes) are created equal. PS: Hot girls really do have IBS. Let's stop pretending otherwise. Mentioned in the Episode: www.bethanyspantry.com Digest This (Podcast) Bethany's Essentials Bundle Digest This: The 21-Day Gut Reset Plan to Conquer Your IBS by Bethany Cameron Sakara Metabolism Protein Super Bar Rawr Organic Bars Papa Steve's No Junk Raw Protein Bars Dandy Blend Instant Herbal Beverage Organic Carob Powder Vital Proteins Collagen Peptides Powder Equip Prime Protein Kroma Calming + Restore Magnesium Jar ARMRA Colostrum Unflavored Jar Kroma OMG Cookie Butter Organic Cumin Seed A Sony Music Entertainment production.  Find more great podcasts from Sony Music Entertainment at sonymusic.com/podcasts and follow us at @sonypodcasts  To bring your brand to life in this podcast, email podcastadsales@sonymusic.com Learn more about your ad choices. Visit podcastchoices.com/adchoices