Podcasts about Pie

Erika Flowers, the Chief Client Officer at Profitable Ideas Exchange (PIE), shares her journey from growing up in Montana and falling in love with cross-country skiing to racing professionally both in the U.S. and internationally. She reflects on how her passion for skiing helped her build strong friendships, instilled resilience, and taught her goal-setting, all skills she later found invaluable in her corporate career. Erika discusses the understated power of bringing your outside interests, or "Ands," into the workplace, believing these passions make people more human and effective in business. She explains how PIE's culture thrives by embracing diverse backgrounds and putting people first, aligning with their B Corp values. Erika encourages listeners to recognize the unique value of their outside passions and to seek out workplaces that truly support "living your best life." She closes by crediting her ongoing love for cross country skiing and trail running as continual sources of strength and inspiration both personally and professionally. Episode Highlights · Erika Flowers explains that her initial involvement in skiing was about making friends, but it soon evolved into a passion and a core part of her life. · She highlights how the discipline, teamwork, goal-setting, and resilience developed through cross country skiing directly translate into valuable skills for her career and business, not just for athletes but for anyone with an outside interest or hobby. · Erika Flowers stresses that sharing personal interests at work enhances authenticity, relatability, and connection with colleagues, ultimately making teams stronger. · She describes how by PIE putting people first and becoming a B Corp all supports a healthy, human-centered environment that benefits both employees and clients. · Erika Flowers encourages listeners not to shy away from their hobbies or "Ands," even if they feel niche or irrelevant, because these interests are a source of genuine connection and distinct human value in any professional setting.

This week, Scott's son makes an almost-interrupting cameo, reminding everyone that while Scott has an "On Air" light, his family "does not take this as seriously" (01:36). The conversation covers the usual Big Ten and national lines, with talk of Ohio State rolling over Purdue (11:21) and Washington covering against Wisconsin (08:05). The Hoosiers are headed to Penn State as 14.5-point favorites (15:20), which leads to a discussion of Scott's incredible preseason bet on the game (14:14-14:44).They break down the "Hoosier Hot Streak" parlay (19:04) and what games are up for the "Keegan's Slice of the Pie" pizza money poll (21:51). Plus, you'll hear about Scott's incredible Halloween night involving Fireball shots (25:01) and James' trick-or-treat strategy involving a jump scare, a hockey mask (23:33), and a little girl who took a can of sardines... for her cat (24:27-24:29).Tune in for the takes, stay for the jokes!Sponsored by Homefield Apparel and The Posh Hotel Bloomington (01:48-02:25).

Send us a textSunil Puri is a thought leader with over two decades of experience in leadership development, sustainability, and data analytics. Currently serving as the head of research and engagement at the Stewardship Asia Centre (SAC) in Singapore.A  Few Quotes From This Episode"Most leadership decisions today are not either or. They are both/and."“Doing well by doing good. If it's doing well and doing good, then doing good becomes an afterthought.”Resources Mentioned in This EpisodeBook: Grow the Pie by Alex EdmansBook: Autobiography of a Yogi by Paramahansa YoganandaAbout The International Leadership Association (ILA)The ILA was created in 1999 to bring together professionals interested in studying, practicing, and teaching leadership. About  Scott J. AllenWebsiteWeekly Newsletter: Practical Wisdom for LeadersBlogMy Approach to HostingThe views of my guests do not constitute "truth." Nor do they reflect my personal views in some instances. However, they are views to consider, and I hope they help you clarify your perspective. Nothing can replace your reflection, research, and exploration of the topic. ♻️ Please share with others and follow/subscribe to the podcast!⭐️ Please leave a review on Apple, Spotify, or your platform of choice.➡️ Follow me on LinkedIn for more on leadership, communication, and tech.

In this unhinged episode, the crew spirals from Taco Bell concealed carry tactics to the philosophy of “trans-abled” living — with Jack discovering his “true self” in a rented wheelchair.LAST WEEK to get your hot salt from FIRECRACKER.FARM before we donate to Hunter Seven organization. Code MILK will get you 10% off your entire order and we will donate 10% to Hunter Seven on veteran's day. https://shop.firecracker.farm/products/hot-horse-hoof For a limited time, our listeners get 15% off at StopBox when you use code PIE at checkout. Head to stop box usa dot com and use code PIE for 15% off your entire order. After you purchase, they will ask you where you heard about them. PLEASE support our show and tell them our show sent youWith temps dropping and the holidays coming up, it's time to treat yourself or the hard-working man in your life to real comfort. Skip the throwaway gifts and get him something built to last: BRUNT workwear. Our listeners get $10 off their entire order with code PIE at checkout. That's BRUNTworkwear.com and use code PIE. Order today and let them know you heard it here on the show

How many hot dogs is too many to seal the deal? Find out on today's… It's Come To This This week, we hit the well known hot dog stand/LA landmark, Pink's Hot Dogs. Let us know your favorite LA dog spots in the comments!! We're going to one more hot dog spot before changing cuisines. You can find full length episodes of It's Come To This here on our YouTube channel. And the “shorties” on social media. New episodes every other Tuesday! A little side serving to our podcast, #PIE. Link in bio.

In this episode of the Southeastern Fly Podcast, host David Perry welcomes returning guest Rob Jeeves for a deep dive into DIY Fly Fishing North Carolina. Rob—who cut his fly-fishing teeth in the Tar Heel State before moving north—shares hard-earned insights on planning and fishing a self-guided trip through the region's freestones, headwaters, and neighboring tailwaters.They cover everything from gear and fly selection to reading water, fishing etiquette, and why Western North Carolina continues to call anglers back. Rob also gives behind-the-scenes stories from his YouTube channel and his recent post—Hurricane Helene series that revisited many of his favorite Appalachian streams.Highlights of the EpisodeA Lifelong Connection: Rob's fly fishing story began while studying at NC State and evolved into years of exploring mountain waters like Stone Mountain, Helton Creek, and the Elk River around Banner Elk.Freestone Favorites: Insights into fishing high-elevation brook trout streams and valley rivers—how to pack multiple rods, pick versatile flies like the Elk Hair Caddis and pheasant tail, and read tight mountain water.Tailwater Talk: A look across the Tennessee line to the Watauga and South Holston—what to know about generation schedules, long leaders, and using local fly shops for up-to-date hatch info.DIY Done Right: How to plan a North Carolina fishing trip that balances comfort and adventure—whether you're camping along the Davidson or staying in an Airbnb near Boone or Brevard (bonus tip: bring a paper map, not just your phone).Beyond the Fishing: The camaraderie of the Psycho Fly Fishers, 25 years strong, reminds us that great trips are about more than fish—community, memories, and shared time on the water.Post-Helene Perspective: Rob's YouTube series documents the aftermath of Hurricane Helene and the resilience of mountain communities rebuilding their homes, bridges, and beloved trout streams.Food Stops Worth the Drive: Don't miss local gems like The Starving Squirrel, Banner Elk Café, Pie on the Mountain in Lansing, and the Old Hampton Store and Barbecue in Linville.Whether you're plotting your first DIY fishing road trip or just want to relive time on familiar waters, this episode captures the spirit, simplicity, and soul of fly fishing in the Blue Ridge. This is for sure a must-listen for anglers who want to explore North Carolina's mountain waters.ResourcesInstagram: @robjeevesYouTube: RobJeeves1972The Starving Squirrel — Great spot for coffee and breakfast in the High Country.Old Hampton Store & Barbecue — Classic Southern BBQ and live music.Pie on the Mountain — Must-stop for pizza in Lansing.Banner Elk Café — Local favorite mentioned by Rob.

Hometown Radio 10/31/25 3p: Pet & Pie of the Week

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

SUPPORT PIE 2 PIE: https://buymeacoffee.com/pie2pie   This Episode's Sponsors→

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

Sociālie mediji kļūst par vietu, kur arvien biežāk darbojas nevis cilvēki, bet mākslīgais intelekts — no algoritmiem, kas nosaka, ko redzam, līdz pat virtuāliem influenceriem ar milzīgu sekotāju skaitu. Šoreiz #DigitālāsBrokastis runājam par to, kā MI pārveido sociālo mediju vidi, kādi ir ieguvumi uzņēmumiem un satura veidotājiem, un kādi riski slēpjas šajā jaunajā realitātē. Pie brokastu galda Vilhelms Meisters no “WRONG” aģentūras. Plašāk par tehnoloģiju jaunumiem lasi arī LSM portālā.

Trabalhar com eletricidade exige o máximo de informação! Neste episódio, desvendamos o Prontuário de Instalações Elétricas (PIE), um documento obrigatório pela NR 10 para empresas com carga igual ou superior a 75 kW. Entenda o que o PIE deve conter, sua importância para a segurança e quem é o profissional habilitado para elaborá-lo

Stāsta folkloras pētniece Aīda Rancāne Latviešu gadskārtu svētku un kāzu rituālajā maskošanās darbībā vārds "čigāni" neapšaubāmi saistās ne tikai ar etnosu, bet arī ar stabilu masku tēlu. Šajā masku pasaulē, kurā mēdz parādīties arī citu etnosu tēli, piemēram, Žīds, Čigāns iegūst pārliecinoši vadošu un centrālo lomu. Čigāns bieži vien ir galvenais atslēgas tēls – barvedis, parasti ierodas kopā ar savu sievu Čigānieti. Šī nozīmīguma dēļ visa masku grupa nereti tiek dēvēta par čigāniem, bet pati maskošanās akcija tiek apzīmēta kā čigānos iešana vai čigānos laišanās. Pētot leksēmas "čigāni" lietojumu klasiskajās tautasdziesmās, ir secināts, ka čigānu daudzinājums ieņem ceturto vietu aiz vāciešiem, krieviem un leišiem – tautām, ar kurām latviešiem veidojušies cieši kultūrvēsturiski sakari. Čigānu tematikas dziesmu relatīvi prāvais skaits skaidrojams nevis ar leksēmas lietojumu kā etnonīmu, bet gan kā masku gājienu dalībnieku apzīmējumu. Šeit parādās vēsturisks paradokss: tautasdziesmu aktīvās jaunrades periods datējams ar 13.–16. gadsimtu, bet čigānu ieceļošana Latvijā no Polijas un Vācijas notika vēlāk – 15.–16. gadsimtā. Tādējādi dziesmu rašanās intensitāte nav tieši saistīta ar etnisko čigānu klātbūtni, bet drīzāk ar tēla simbolisko nozīmi. Turklāt statistiskie dati par šo dziesmu koncentrācijas blīvumu nav saistāmi ar tiem novadiem, kuros mitinājies lielāks etnisko čigānu skaits. Pieņemot, ka Čigāna tēls ienācis masku pasaulē vēlīni, zemniekiem imitējot īsto čigānu dzīvesveidu un atdarinot viņu valodu dziesmās (piemēram, siku siku parsipellā), var skaidrot čigānu masku tradīcijas Kurzemē, kur tika reģistrēti visvairāk etnisko čigānu. Tur arī koncentrējas vēlīnas izcelsmes dziesmas ar plaša diapazona melodijām un piedziedājumiem. Meklējot čigānu masku tēla saknes senākos kultūras priekšstatos, melodiju analīze atklāj, ka lielākā daļa ar maskošanos saistīto dziesmu pieder senajam muzikālajam slānim — rečitācijai, kuras raksturīgās iezīmes ir šaura melodiskā amplitūda un fonētiski krāsaini refrēni, piemēram, "kalado", "tondaro", kas īpaši izplatīti Latvijas austrumdaļā. Svarīgs arguments par Čigāna tēla senumu ir vārda etimoloģija. "Čigāni" ir eksonīms, aizgūts no grieķu atsinganos, kas nozīmē "neaizskaramie" vai "izstumtie". Šis jēdziens saistāms ar hinduistu sabiedrības zemāko kastu — čandalām, kuru pienākumos ietilpa rituāli netīru funkciju veikšana, piemēram, līķu aizvadīšana. Viņu sociālā izolācija un mistiskā loma sabiedrībā radīja kultūras stereotipu, kas vēlāk migrēja uz Eiropu kopā ar romu tautām. Līdzīgi kā čandalas, arī čigāni Eiropā un Latvijā nodarbojās ar peripatētiskām profesijām – kalšanu, zīlēšanu, muzicēšanu –, kuras sabiedrībā tika uzskatītas par marginālām. Viņi atradās ekonomiskajā un sociālajā perifērijā, piedāvājot pakalpojumus, kurus nometnieku kopienas nevēlējās pastāvīgi uzturēt. Senajās sabiedrībās aptuveni 5% iedzīvotāju bija migrējoši, un šie cilvēki bieži tika apzīmēti ar vispārīgo jēdzienu "čigāni". Tas parāda, ka vārda "čigāni" etimoloģija nav tikai lingvistiska, bet arī sociāli stigmatizēta — saistīta ar izstumtību, mistiku un marginalitāti. Čigānu maskas ietver plašu semantiku: etniski citādais, profesionāli izdalītais, mītiski svešais. Tieši šī marginālā statusa dēļ Čigāna tēls folklorā izkonkurē citus etniskos tēlus, piemēram, Žīdu, un iegūst lielāku popularitāti. Maskošanās rituāli nav tikai dzīves atspoguļojums, bet arī ilgdzīvošanas mehānisms, kurā tēli ar rituālu jēgu un mītisku nozīmi nodrošina saikni starp pasaulēm. Tādējādi Čigāna tēls folklorā kļūst par maskošanās kvintesenci — tajā saplūst klejotāja dzīvesveids, sociālā izstumtība, citādība un saikne ar mirušo pasauli. Ar spēju šķērsot robežas starp šo sauli un viņsauli, Čigāns ierindojas līdzās citiem masku tēliem kā mītisks ceļotājs starp pasaulēm, nesot auglību un svētību.

Today, we're sharing an episode from our friends at “Bon Appétit Bake Club.”In this episode of Bon Appétit Bake Club, hosts Shilpa and Jesse team up with pie expert Erin Jeanne McDowell, author of “The Book on Pie,” to tackle listener questions on how to bake the perfect pie.You can listen to all episodes of BA Bake Club here: swap.fm/l/ba-bakeclub-msr

Join Scott and James for Week 10 of CrimsonCASH! James somehow managed to turn $172 in free bets into over $300, proving once again that he's either a betting genius or just incredibly lucky (he's probably just lucky). Scott, meanwhile, is still mixing up his zeros when talking about odds, but at least he's not betting on 18-inning baseball games.This week, they tackle the "game of the year that isn't," marvel at Michigan's "Mr. Bright Side" obsession, and debate whether Indiana is truly number two in the country. Plus, Keegan has moved on from pizza to zero-sugar Snapple peach tea, proving that even college kids appreciate a good deal. And get ready to vote on Spotify for the next "Keegan's Slice of the Pie" pick, because apparently, those votes do count! (Sometimes.)

Join us for a deliciously fun conversation with Laura Klynstra, author of the highly anticipated cookbook The Homemade Pie Cookbook: 100 Pie, Tart & Galette Recipes for Every Season, as we dive into the heart of pie baking. Laura blends her award-winning background in graphic design, photography and book publishing with her passion for home-style baking to bring you over 100 must-try pie recipes that span from timeless classics to inventive seasonal twists. We'll talk about: Why pie has the power to unite family and friends around the tableLaura's approach to crafting flawless crusts, luscious fillings, and picture-perfect presentationThe behind-the-scenes journey of creating a cookbook that's as beautiful to look at as it is to bake fromTop tips for amateur and seasoned bakers alike to master pie-making at home Whether you're a dessert devotee, a home baker looking for a standout go-to recipe, or simply someone who loves the sweet comfort of a perfectly baked slice—this episode is for you. Tune in and get ready to make pie like you've never made it before.   Shop our website: https://glamourfarms.com    Connect with The Podcast on IG: http://instagram.com/glamourfarms.thepodcast/    Connect with Glamour Farms on IG: http://instagram.com/shopglamourfarms     Connect with Haley on IG: http://instagram.com/haleyklockenga/  Connect with Laura on IG: https://www.instagram.com/lauraklyn/ Spice + Sugar Table on IG: https://www.instagram.com/spiceandsugartable/ Shop Refresh Beauty: https://glamourfarms.com/collections/refresh-beauty

Bishop Parkes reflects on the 75 years of Saint Jude Cathedral as a parish, creating a parish as a bishop and priest, and remembering saints and souls during the upcoming memorials of All Saints and All Souls Day. 

Občianske združenie Úsmev pre druhých z Piešťan pomáha rodinám so zdravotne znevýhodnenými deťmi aj ľuďom v krízových situáciách. Jeho zakladateľ Miroslav Béreš predstavil v Trnavskom rádiu nový projekt – fyzické Centrum Usmejsa a online platformu Socializátor, ktoré spoločne tvoria prepojený systém podpory a opory.

On October 14th, singer, songwriter and multi-instrumentalist D'Angelo died at the age of 51. Throughout his too short life, he made three unforgettable albums and cemented his legacy as one of the great artists of his time. Hosts Jim DeRogatis and Greg Kot pay tribute to D'Angelo by talking about his life, career and musical impact. They'll also revisit their classic album dissection of D'Angelo's masterpiece, Voodoo.Join our Facebook Group: https://bit.ly/3sivr9TBecome a member on Patreon: https://bit.ly/3slWZvcSign up for our newsletter: https://bit.ly/3eEvRnGMake a donation via PayPal: https://bit.ly/3dmt9lUSend us a Voice Memo: Desktop: bit.ly/2RyD5Ah Mobile: sayhi.chat/soundops Featured Songs:D'Angelo, "Untitled (How Does It Feel)," Voodoo, Virgin, 2000The Beatles, "With A Little Help From My Friends," Sgt. Pepper's Lonely Hearts Club Band, Parlophone, 1967D'Angelo, "Brown Sugar," Brown Sugar, EMI, 1995D'Angelo, "Playa Playa," Voodoo, Virgin, 2000D'Angelo, "Chicken Grease," Voodoo, Virgin, 2000D'Angelo, "Devil's Pie," Voodoo, Virgin, 2000D'Angelo, "One Mo'gin," Voodoo, Virgin, 2000D'Angelo, "Africa," Voodoo, Virgin, 2000D'Angelo, "The Root," Voodoo, Virgin, 2000D'Angelo, "Send It On," Voodoo, Virgin, 2000D'Angelo, "Feel like Makin' Love," Voodoo, Virgin, 2000D'Angelo and the Vanguard, "Sugah Daddy," Black Messiah, RCA, 2014D'Angelo and the Vanguard, "The Charade," Black Messiah, RCA, 2014D'Angelo and the Vanguard, "1000 Deaths," Black Messiah, RCA, 2014David Bowie, "Moonage Daydream," The Rise and Fall of Ziggy Stardust and the Spiders from Mars, RCA, 1972See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hometown Radio 10/24/2025 3p: Pet and Pie of The Week and Gary J. Freiberg talks about Octoberfest

Dichter Twan Vet is te gast! Hij vertelt over zijn debuutbundel Troostpogingen met gedichten over liefde, mannelijkheid en Rob Trip. Botte deelt zijn verdriet over het overlijden van D’Angelo en hoe diens muziek hem raakte, terwijl Twan openhartig spreekt over zijn angstige karakter, adoptie, en hoe de Eeuw van de Amateur hem troost bood tijdens de pandemie. Ook: herfstkwalen, anekdotes over De slimste mens, en een bijzonder verhaal over de pakken die Twan erfde van Karel van de Graaf. Luisteraars maken kans op een exemplaar van Troostpogingen - je hoort het allemaal in deze aflevering. Veel plezier! Troostpogingen – Twan Vet (koop hier) Site van Twan, met agenda voor optredens Documentaire Devil’s Pie (over D’Angelo, NPO Start) Botte’s podcast over Frits Bolkestein (Spotify) Levenslijnen expo van BredaPhoto Word Vriend van de Show en luister de exclusieve toegift Probeer Podimo gratis via podimo.nl/eeuw See omnystudio.com/listener for privacy information.

Wil hosts Tyler Kotch, founder of PIE.ZAA (Asheville & Charlotte), for a candid chat about spotting late-night demand, building a hyper-focused high-margin pizza concept (five-item menu, 28" pies or 12" slices), surviving COVID, navigating a painful partner split, and scaling methodically toward franchising. Tyler shares lessons on location strategy, simplifying operations to reduce waste, ditching phones in favor of in-person/email and AI ordering, fixing third-party delivery headaches via Takeout Central, and the bigger mission: build a people-centric company, communicate face-to-face, and leave a legacy—possibly across 30–100 locations—using a mountains/city/beach testbed with the FDD in motion.10 takeaways:Simple wins: Five-item menu; whole 28" pies or 12" slices—less waste, faster training.Late-night niche: PIE.ZAA launched to serve post-10pm demand; pizza delivers the margins.Go big on product & packaging: 28" pies + distinctive black boxes = walking billboards.Location is leverage: Foot traffic/tourism/density; first 60–90 days set the trajectory.Market fit varies: Asheville skews to whole pies/families; Charlotte South End to slices/young pros.Phone-free by design: No live phone lines; AI ordering + in-person/email encourage real communication.Control the last mile: Shift to Takeout Central drivers reduced delivery damage/complaints.Choose partners wisely: Misalignment is costly; Tyler rebuilt post-split in 2022.Franchise runway: FDD/approval pending; “mountains/city/beach” proof points precede scale.Culture over control: People-centric leadership, low micromanagement, purpose beyond money.

Heather and Caleb swap stories about peptide experiments, ducks laying eggs, and Heather's dream of owning capybaras. Things escalate into talk of crows that bring cash, horny bird scientists, and survival show horror stories.EVERYTHING is better with HOT SALThttps://firecracker.farm and use code MILK to save 10% for yourself and we will donate 10% to Hunter SevenLet's level up your nicotine routine with Lucy. Go to Lucy.co/PIE and use promo code (PIE) to get 20% off your first order. Lucy has a 30-day refund policy if you change your mind.

Welcome to It's Come to This, where Kurt and Katey have a date night at a different LA landmark. Then posting our ridiculously unprofessional reviews every other Tuesday. A little side serving to our podcast, #PIE. When you're running around telling people how hot dogs taste, you know… It's Come To This The cuisine of the month is hot dogs! Tonight, we got our dogs at Irv's Burgers in West Hollywood. Let us know your favorite LA dog spots in the comments!! You can find full length episodes of It's Come To This here on our YouTube channel. And the “shorties” on social media. New episodes every other Tuesday! A little side serving to our podcast, #PIE. Link in bio.

V najnovšej časti basketbalového podcastu Pod košom, ktorý vzniká v spolupráci ŠPORT.sk a SBA, privítal moderátor Tomáš Kotlárik jednu z najskúsenejších slovenských basketbalistiek súčasnosti - Alicu Moravčíkovú z Piešťanských Čajok.Táto 190 cm vysoká pivotka, ktorá je oporou slovenskej reprezentácie, v rozhovore otvorila nielen tému športových úspechov, ale aj osobných výziev. Alica Moravčíková pútavo rozprávala o svojej ceste za basketbalovým snom, ktorá nebola jednoduchá - začínala neskôr ako jej rovesníčky a musela prekonávať zdravotné prekážky.V rozhovore sa dozviete, ako vníma úspechy Piešťanských Čajok v európskych pohároch a aký je jej pohľad na výkonnostnú úroveň Euroligy v porovnaní so slovenskou ligou. Alica Moravčíková neskrýva nadšenie z úspechu Levických Patriotov v Lige majstrov a potvrdzuje, že slovenský basketbal naberá na kvalite.Emotívne okamihy prináša časť rozhovoru o strate otca a o tom, ako sa s tým vyrovnávala vďaka podpore klubu a spoluhráčok. Alica Moravčíková otvorene hovorila o svojej mentorke Anne Jurčenkovej a o tom, ako sa sama transformovala do pozície líderky a vzoru pre mladšie hráčky.Fanúšikovia sa môžu tešiť aj na odľahčené pasáže o jej záľube v pečení, tanečných schopnostiach či vtipnej anekdote o objednávaní pizze Hawaii, ktorá takmer priviedla manažéra tímu k zúfalstvu.Spoznáte aj jej plány po skončení kariéry, keďže vyštudovaná žurnalistika by ju mohla priviesť za mikrofón ako basketbalovú komentátorku či expertku. Nechýba ani pohľad na novembrové kvalifikačné zápasy reprezentácie a náročný program, ktorý čaká naše basketbalistky.Nedajte si ujsť úprimný rozhovor so športovkyňou, ktorá nielen vyniká svojimi výkonmi na palubovke, ale prináša do tímu aj dušu a obetavosť, za čo si vyslúžila prezývku „Mama tímu”.

1) Para unirte a mi newsletter: https://elestoico.com/newsletter-estoica 2) Para unirte a mi membresía en Patreon: https://patreon.com/elestoicoesp 3) Mi segundo libro "Manual para la serenidad": https://elestoico.com/libro-estoicismo-manual-serenidad/ 4) Para hacerte con mi primer libro "Siempre en Pie" y conseguir los bonus extra: https://elestoico.com/libro-estoicismo-siempre-en-pie/ En este episodio, Ramiro Calle comparte una de las enseñanzas más esenciales y olvidadas de nuestra época: la atención como vía hacia la consciencia y la libertad interior. Hablamos sobre la diferencia entre atención, concentración y meditación, y cómo estas tres cualidades pueden transformar completamente nuestra forma de vivir, sentir y pensar. A través de ejemplos, reflexiones y una práctica de meditación guiada por el mismo Ramiro al final del episodio, Ramiro nos recuerda que la atención es la lámpara de la mente y que sin ella vivimos en un estado de automatismo y desconexión. Una charla profunda, clara y sincera sobre lo que significa realmente estar presente.

Hometown Radio 10/17/25 3p: Pet & Pie of the Week plus Marcia Alter previews Saturday's "No Kings" rally

Welcome to Barn Talk! Today's episode is all about fresh starts and relentless hustle, featuring Grant and Spencer Hilbert—the Hilbert brothers. These first-generation Iowa farmers have built their operations from the ground up, documenting every step on YouTube and even branching into farming simulation gaming and ag software development.Sawyer and Tork sit down with Grant and Spencer to talk about their journey: growing up in the suburbs, turning YouTube revenue into land purchases, learning through trial and error, and how they're now selling beef direct-to-consumer through Farmer Grade. The brothers share hard-won lessons on business, investments, and staying disciplined—plus insights into diversification and innovation in today's tough agricultural landscape.If you're curious how two young guys are rewriting the farming playbook, proving that it's possible to break in with the right mindset, grit, and some outside-the-box thinking, this episode delivers the goods. Pull up a chair—the barn is open and all the secrets are coming out.Shop Farmer Grade

Join Scott and James for another exciting episode of CrimsonCASH! Last week, the guys are seven-and-two, bringing their season record to 42 and 27, which means if you had placed a $10 bet on all their predictions this year, you'd be up $145!In this episode:Game Picks: Scott and James dive into their picks for Week 8, covering Nebraska at Minnesota, Washington at Michigan, Purdue at Northwestern, Ohio State at Wisconsin, Oregon at Rutgers, Maryland at UCLA, USC at Notre Dame, and Michigan State at Indiana.Penn State Drama: The hosts discuss the shocking news of James Franklin's departure from Penn State, the financial implications, and the future of the Nittany Lions' program.New Music: Listeners get a taste of new game-day songs for Michigan State and Nebraska, with some strong opinions from James.Hoosier Hot Streak: The streak resets this week with a pro-IU bet: Indiana Hooers to score over 39.5 total points.Keegan's Slice of the Pie: Keegan, won last week's bet on Indiana plus 7.5, earning him bacon-covered cheesesticks and pizza from Pizza Hut. This week, listeners can vote on the next "Slice of the Pie" bet from options like LSU vs. Vandy, Georgia vs. Ole Miss, or Tennessee vs. Alabama.Scott's Bets: Scott shares updates on his Mendoza Heisman bet, his Indiana season win total bet, and his decision to cash out on his Indiana to make the College Football Playoff bet.Scott reveals his latest 3D printing project: Cignetti logo magnets and a new trailer hitch design, available on Etsy!Tune in for all the insights, laughs, and betting advice!

Join Caleb and Jack Mandaville ( Heather is sick) as they dive into Iceland's wild side — horse steaks, puffin dinners, whale jerky and more.Everything is better with HOT SALT from https://firecracker.farmUse Code MILK to save 10% and we will donate 10% to Hunter SevenLet's level up your nicotine routine with Lucy. Go to Lucy.co/PIE and use promo code PIE to get 20% off your first order. Lucy has a 30-day refund policy if you change your mindFor a limited time, our listeners get $10 off at BRUNT when you use code PIE at checkout. Just head to BRUNTworkwear.com, use the code PIE, and you're good to go. And after you order, they'll ask where you heard about BRUNT—do us a favor and tell them it was from this show.

There's no better way to experience Australia than hitting the road. Between the wide-open landscapes, country bakery pies, and unexpected wildlife, a road trip lets you take in the country at your own pace. But even if you've driven overseas, Australia comes with its own set of challenges, especially when you venture off the beaten path. - هیچ طریقه بهتر از سفر با موتر در شاهراه‌ها برای تجربه واقعی آسترالیا وجود ندارد. بجای آن‌که صرف با پرواز به مقصد برسید، سفرها در سرک‌ها میان مناظر وسیع، خوراکه های پای (Pie) تازه از نانوایی‌های شهرک‌ها و دیدن حیوانات وحشی غیرمنتظره، فرصتی عمیق‌تر برای شناخت این کشور فراهم می‌کنند. اما حتی اگر در جاهای دیگر هم با موتر سفر کرده باشید، آسترالیا چالش‌های خاص خودش را دارد. در این بخش "روزنه‌ای به آسترالیا" در مورد این‌که چگونه می‌توانید برای سفر آماده شوئید، ایمن بمانید و بیشترین لذت را از مسیر ببرید، معلوماتی ارائه می شود.

I used to fail at making ghee every single time, until Padma taught me how! A couple of months ago, Padma Kumar from My Good Food World joined me to talk about her Mung Bean Soup recipe. During that chat, I admitted that I'd always failed at making ghee. So I invited her back, and in this glorious episode, Padma walks me through her exact method. She explains how to make this golden elixir, why it matters, and she shares plenty of helpful tips along the way.In this episode, I also talk about the a fun challenge that I have for you on COOKtheSTORY.com right now. It's the Turkey Brine #WEMadeItChallenge where you can test out my turkey brine recipe on some chicken breasts to see if you want to use it for your Thanksgiving turkey. If you give the turkey brine a try, you can enter to win one of two $50 Amazon gift cards. Details at https://COOKtheSTORY.com/challenge.Follow Padma on Instagram here: @mygoodfoodworldThis episode is sponsored by Coleman All Natural Meats. Thank you, Coleman!Christine's Links:Sausage-Stuffed Apples (featuring Coleman's Mild Sweet Ground Pork Sausage)How to BrineBest Turkey BrineAir Fryer Brussels Sprouts with BalsamicChicken Breast BrineWhole Chicken BrineChicken Thigh BrineHomemade PierogiesHomemade Cabbage RollsRoasting Turkey PartsShepherd's Pie for TwoPasta e Fagioli Soup for TwoChicken Noodle Soup for TwoBlackened Salmon RecipeThermoworks Chart for Chicken-Cooking Safety Temperature with Chart Email Me! CookTheStory@gmail.comSubscribe to the PodcastJoin the ROTD Facebook Group, TikTok, or InstagramWebsites: CookTheStory.com and TheCookful.comChristine's NewsletterThe All New Chicken Cookbook (#ad)

As the Toronto Blue Jays' playoff journey continues, the owners of the bakeshop "Wanda's Pie in the Sky" reminisce about ins-pie-ring Joe Carter's World Series-winning home run in '93 -- with their coconut cream pie.A former federal prosecutor is disgusted that the U.S. Department of Justice has laid charges against New York Attorney General Letitia James -- who brought civil charges against Donald Trump. A UN aid worker in Gaza says now that a ceasefire is in place, Israel needs to open the floodgates immediately to get desperately needed food and supplies into the strip. Two years after a Wyoming librarian was fired amid a dispute over keeping challenged books on the shelves -- a big settlement has her feeling vindicated.A former Loyola Chicago basketball player remembers Sister Jean -- the team chaplain who counselled him and many other players through trials and tribulations both on and off the court.LA Lakers fans thought LeBron James was teasing retirement, but he was just teasing a new brandy endorsement -- so now everyone's angry, and one fan is suing. As It Happens, the Friday Edition. Radio that hears no cheers, just booze.

Hometown Radio 10/10/25 3p: Pet & Pie of the Week then Devin Wallace previews a special Sunday concert

Christine Nangle (@nanglish, The Simpsons) joins the 'boys to talk The Simpsons writer's room eats, food service jobs, and an upcoming Phillie Phanatic documentary before diving into a review of Le Pain Quotidien. Plus another edition of Pie in this Guy. Watch this episode at youtube.com/doughboysmediaGet ad-free episodes at patreon.com/doughboysGet Doughboys merch at kinshipgoods.com/doughboysAdvertise on Doughboys via Gumball.fmSources for this week's intro:https://www.encyclopedia.com/education/news-wires-white-papers-and-books/scott-stuart-1965https://www.nytimes.com/2015/01/05/sports/stuart-scott-espn-sportscaster-is-dead-at-49.htmlhttps://www.etymonline.com/word/boo-yahttps://europe.stripes.com/lifestyle/booyah-from-belgium-to-wisconsin.htmlhttps://whatscookingamerica.net/soup/chickenbooyah.htmSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

CEO and Founder of Dream University, Marcia Wieder, explains the value of realism, self-confidence, and risk taking in dreaming, how to break down big dreams into small projects, and why you should want to be PIE (but not the baked good).Hear Marcia's full interview in Episode 134 of The Action Catalyst.

Scott and James are back, and they're bringingthe heat (and probably a few bad bets). They're making money, baby, up to 35-25 on the year! The Hoosier Hot Streak is so hot it's got four legs this week, so you know a parlay is coming your way. They kick things off with Iowa going to Wisconsin, where theBadgers are three-and-a-half-point underdogs at home. The hosts muse about howone good coach can make (or break) a program. Then, it's on to Purdue vs.Minnesota, where the Gophers are rowing their way to an eight-and-a-half-pointfavorite spot. And who could forget the Michigan vs. USC game? A huge matchup,especially if USC hadn't stumbled against Illinois! The boys then tackle Ohio State vs. Illinois, where theFighting Illini are a whopping 14-and-a-half-point underdog at home. They alsodissect Penn State vs. Northwestern, where the Nittany Lions are a21-and-a-half-point favorite after their "silent" performance againstUCLA. Scott vows to never again take Penn State to cover over three touchdowns. Next up, Nebraska heads to Maryland, where the Terrapins area six-and-a-half-point underdog at home. Then, UCLA, fresh off their big win,goes to Michigan State, where the Spartans are an eight-and-a-half-pointfavorite. The hosts then dive into Rutgers vs. Washington, where the ScarletKnights are a 10-and-a-half-point underdog on the road. Finally, the main event: Indiana vs. Oregon. Game Day isthere, and the Hoosiers are a seven-and-a-half-point underdog. Scott and Jamesgrapple with their IU fandom and their gambling instincts, discussing thepossibility of a Heisman moment for Fernando Mendoza and a Big Ten title gameappearance for the Hoosiers. They also talk about a few future bets, includingan Indiana playoff appearance and an Indiana win over Penn State. Don't miss the Hoosier Hot Streak picks and Keegan's Sliceof the Pie! This episode is packed with picks, laughs, and a whole lot ofIndiana football hope (and a little bit of dread).

A scrappy Flemish speech recognition company tries to put its hometown on the global tech map.SponsorsRoutable - http://ohmyfraud.promo/routableBluebook - https://getbluebook.com/(00:00) - A Pie to the Face (01:00) - Welcome to Oh My Fraud (06:00) - Welcome to Flanders, Belgium (07:30) - Meet the Founders: Jo Lernout and Pol Hauspie (09:30) - The Dream of Voice Recognition (15:12) - Going Public in a Crowded Market (17:42) - Creating the Flanders Language Valley (21:42) - Gaston Bastiaens and His Wine Cellar Wager (26:23) - Microsoft's $45 Million Investment (29:23) - The Philosophy of Pie Throwing (30:53) - Explosive Growth and Suspicious Numbers (32:53) - Dragon Systems and Dictaphone Acquisitions (35:23) - The Korean Revenue Mystery (38:23) - Wall Street Journal Starts Digging (42:17) - "I Lied About Everything" (43:47) - The Resignation and Bankruptcy (47:47) - The SEC Reveals the Fraud (49:47) - Criminal Convictions and Symbolic Justice (50:47) - Lessons Learned: Fake It Till You Make It (52:17) - What Happened to the Technology (53:47) - Closing Thoughts HOW TO EARN FREE CPEIn less than 10 minutes, you can earn NASBA-approved accounting CPE after listening to this episode. Download our mobile app, sign up, and look for the Oh My Fraud channel. Register for the course, complete a short quiz, and get your CPE certificate.https://www.earmark.app/Download the app:Apple: https://apps.apple.com/us/app/earmark-cpe/id1562599728Android: https://play.google.com/store/apps/details?id=com.earmarkcpe.appCONNECT WITH CALEBLinkedIn: https://www.linkedin.com/in/calebnewquist/Email us at ohmyfraud@earmarkcpe.comSources:How Hype Hurt Lernout & Hauspie [Bloomberg via Wayback Machine]How High-Tech Dream Shattered In Scandal at Lernout & Hauspie [WSJ]Lernout & Hauspie Speech Products: Financing From Start-up through IPO [INSEAD, Herwig Langohr,  Benoit Leleux,  Danny Lein, July 2000, accessed on Sept. 16, 2025]Lernout & Hauspie Speech Products: The Question [INSEAD, Arnoud De Meyer,  Bart Pycke, January 1998, accessed on Sept. 16, 2025]Quarterdeck Office Systems [Wikipedia]Patent Is Won By Quarterdeck [NYT]Internet Hype Gives New Life to Quarterdeck Stock [LAT]Gaston Bastiaens [Apple.Fandom]Today in Apple history: Apple exec bets his wine cellar on Newton [CultofMac]Will Microsoft's Stake in Lernout & Hauspie Drive Growth in Speech? [Speech Technology Magazine]In Brussels, Gates Takes a Pie in the Face [Reuters via Wayback Machine]Bill Gates Being Hit in the Face With a Pie (1998) [YouTube]Noël Godin [Wikipedia]He Plasters Paris' Elite With Cream Pies [LAT]Bernard-Henri Levy Pied again in Belgium [YouTube]FM Interviews: Noël Godin [First Monday]Lernout & Hauspie Shares Drop Amid Puzzling Revenue Results [WSJ]Lernout & Hauspie Surges In Korea, Raising Questions [WSJ]Lernout's Bastiaens Will Step Down From CEO Post at Software Concern [WSJ]Lernout to Refile Financial Reports; Co-Founders Resign as Chairmen [WSJ]Lernout Files for Bankruptcy Protection, Says Cash at South Korean Unit Is Missing [WSJ]The Talk of Flanders Has Most Speechless [AP]Lernout & Hauspie Speech Products, N.V., Litigation Release No. 17782, Accounting and Auditing Enforcement Release No. 1648, October 10, 2002 [Securities and Exchange Commission]Lernout & Hauspie Speech Products, N.V., Litigation Release No. 18014, March 4, 2003 [Securities and Exchange Commission]Lernout & Hauspie Founders Guilty in Fraud [WSJ]Goldman Sachs and the $580 Million Black Hole [NYT]

Tired of “Home for the Holidays” on repeat? In this episode we share 20+ proven, low-lift holiday ideas you can roll out fast—from tasteful model-home décor and seasonal website swaps to HOA-friendly gatherings, realtor tailgates, and UGC contests that fuel word-of-mouth and Q4 sales.Download the Holiday Marketing Guide to follow along! You'll learn how to:Refresh branding (seasonal logos, signatures) without a full rebrandMake models feel magical on a budget (wrapped boxes, greenery, scent & sound)Add simple virtual décor to renderings/videos for social, email, and plan pagesHost community + HOA events (Story Time with Santa, cookie swaps, decorating classes)Win with realtors (tailgate broker opens, Santa photo ops, “12 Days” prize runs)Give calorie-free gifts that stick around (mini pumpkins, plants with branded picks)Spark UGC with “Pictures for Pie,” porch-decor contests, & Elf-on-the-Shelf photo opsPublish local holiday guides (pumpkin patches, Santa pics, tree farms, best light displays)Who it's for: New-home marketers, OSCs, sales leaders, and on-site teams who want festive campaigns that convert—without burning the December candle at both ends.Chapters: 00:00 Welcome & why holiday differentiation matters 03:00 Model-home décor (indoor/outdoor) on a budget 06:00 Virtual décor for renderings & short videos 08:00 Community/HOA experiences that drive referrals 10:00 Realtor plays: tailgates, Santa photos, 12-day giveaways 13:00 Sticky gifts (not sweets!) 15:00 UGC contests that explode reach 18:00 Local guides for SEO + goodwill 20:00 Wrap-up & next steps

Caleb and Heather are currently in Iceland searching for the mystic creatures and exotic nicotine. Everything tastes better with HOT SALT and your order can help prevent cancer. Use code MILK at firecracker.farm to save money and we donate 10% to Hunter Seven on veterans day.For a limited time, our listeners get 15% off at StopBox when you use code [PIE] at checkout. Head to stop box usa dot com and use code [PIE] for 15% off your entire order. After you purchase, they will ask you where you heard about them. PLEASE support our show and tell them our show sent youFor a limited time, our listeners get $10 off at BRUNT when you use code PIE at checkout. Just head to BRUNT workwear dot com, use the code PIE, and you're good to go. And after you order, they'll ask where you heard about BRUNT—do us a favor and tell them it was from this show

Why do some clients suddenly disappear—even when they're paying for coaching? The answer lies deeper than you think. Michelle MacDonald sits down with Dr. Kasey Jo Orvidas, Ph.D. in Psychology and expert in behavior change, to uncover the real reasons why clients ghost their coaches. From mindset shifts and discomfort avoidance to better expectation-setting and behavior-based communication tools, this conversation dives into the psychology of coaching that actually creates long-term change. Whether you're a health coach, fitness trainer, or someone invested in Women's Health and Fitness, this episode reveals essential strategies to foster accountability, build trust, and support sustainable personal growth. Get ready for real talk, practical tools, and inspiration to level up your coaching impact.Favorite Moments:5:27 "You're Paying Me Big Bucks—Get Your Piece of the Pie!"10:39 The 10-Minute Call That Can Reignite Client Engagement19:38 Why Knowledge Alone Doesn't Change Behavior46:12 You're Not Broken: Mindset Reframes for Women in Midlife“You're not broken—you're just you now.”GUEST: KASEY JO ORVIDAS Website | Email | LinkedIn | Instagram | YouTube | FacebookFull Guest Bio: Kasey holds a Ph.D. in Psychology and is a certified health and fitness coach. She has spent a good chunk of her life developing some serious expertise in mindset and health behavior change. She has racked up numerous publications in a variety of peer-reviewed scientific journals (aka you can Google scholar her name and even cite her research in APA format for your high school paper–wow!). Although Kasey is no longer tethered to the chains of an academic career (if you know, you know), she still can't quite break free from the lure of p-values and scientific jargon. Knowing that most (normal) people aren't obsessed enough to get a Ph.D. in this stuff, Kasey created The Health Mindset Coaching Certification.CONNECT WITH MICHELLEWebsite | Instagram | YouTube | Facebook | XFull Michelle Bio: Michelle MacDonald is the creator of the FITNESS MODEL BLUEPRINT™ and host of the Stronger By Design™ podcast. Known globally for her transformation programs, Michelle empowers women to redefine aging through evidence-based strength training, nutrition, and mindset practices. Since 2012, she has coached thousands of women online, leveraging her expertise as a Physique Champion and ISSA Strength and Conditioning Specialist. She co-founded Tulum Strength Club and established The Wonder Women (TWW), inspiring countless transformations including her mother, Joan MacDonald (Train With Joan™). Michelle continues to lead the charge in women's fitness, launching the Stronger by Design™ fitness app in fall 2024.Where to Watch/Listen:WebsiteApple PodcastsSpotifyYouTube

Have you ever stood in the grocery aisle, holding a package of “clean” chicken or “healthy” sandwich meat, praying this time it's finally the answer? The food that will give you steady energy, lift the brain fog, quiet the pain, and give you the strong body you need to scale your business and fully live your God-given calling?Friend, we've been there too. For years we thought we were “eating healthy,” doing all the right things. But behind the scenes we were exhausted, inflamed, and frustrated… wondering why we couldn't show up fully in life or in business. What we uncovered later shocked us—and it explained so much.In this episode of Power On Plants, we're pulling back the curtain on one of the biggest so-called “healthy” food choices. We'll share a truth that changed everything for us and for the entrepreneurs, leaders, and families we serve, truth that can set you free from the cycle of symptoms that keep holding you back.If you're tired of Googling symptoms… if you've tried “clean eating” but still can't shake the brain fog… if you're missing opportunities because your body just won't show up the way you need it to, this episode will give you fresh hope, clear direction, and a practical path forward.God never designed His sons and daughters to stay stuck in survival mode. Your calling is too important to let the enemy keep sidelining you with health struggles! It's time to fuel your body with the most nutriet dense foods on the planet, so you can finally feel good, step into food freedom, and 10x your business and life.

1) Para unirte a mi newsletter: https://elestoico.com/newsletter-estoica 2) Para unirte a mi membresía en Patreon: https://patreon.com/elestoicoesp 3) Mi segundo libro "Manual para la serenidad": https://elestoico.com/libro-estoicismo-manual-serenidad/ 4) Para hacerte con mi primer libro "Siempre en Pie" y conseguir los bonus extra: https://elestoico.com/libro-estoicismo-siempre-en-pie/ ¿Te has preguntado alguna vez cómo vivir con más serenidad, claridad y propósito? En este episodio te comparto las 8 preguntas estoicas más poderosas inspiradas en la filosofía de Marco Aurelio, Séneca y Epicteto. No son simples reflexiones teóricas, sino herramientas prácticas de estoicismo que puedes aplicar en tu vida diaria para: -Diferenciar lo que está bajo tu control de lo que no. -Diseñar tu día ideal y vivir con intención. -Dejar de preocuparte por lo que nunca ocurre. -Conectar con lo que realmente importa en tu vida. -Tomar decisiones alineadas con la persona que quieres ser. Estas 8 preguntas son una guía para dejar de vivir en piloto automático y empezar a construir una vida más plena, consciente y coherente con tus valores.

Minnesota Vikings HOTTEST takes entering the bye week! Was Vikings head coach Kevin O'Connell disgusted by the win; Are the Vikings the most fortunate team in the NFL this season; Are Vikings fans not appreciating Kevin O'Connell; Pie chart of Praise in the Vikings win involving Carson Wentz, Justin Jefferson and more! Plus Vikings nitpicks in the win over the Cleveland Browns on Purple Daily.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode, we catch up on the latest happenings—from fall leaves and a massive world record drop-in to Buc-ee's heading to Springville and our thoughts on popcorn machines. We also dive into our newest gaming obsession and talk about One Bite's review of the local favorite, The Pie. This episode is made possible by The Pearl On Main. https://thepearlonmain.com/ Contact: Voicemail/Text: 385-988-0042 Website: http://www.theweeklyinsalt.com Instagram: https://www.instagram.com/the_weekly_insalt TikTok: https://www.tiktok.com/@theweeklyinsalt  

Join Scott and James for another action-packed episode of CrimsonCASH! This week, they dive deep into the world of college football, covering:Fernando Mendoza's Big Year: Is he a dark horse Heisman candidate? The guys discuss his impressive performance and his unexpected appearance in the CrimsonCASH intro video.Iowa Game Controversy: Scott and James break down the bizarre ending of the Iowa game, including the quick whistle calls and the safety. Was it fishy officiating?Hoosier Hot Streak & College Football Playoff Bets: Get the latest on the "Hoosier Hot Streak" and hear about their bold bets on Indiana making the college football playoff.Big Ten Breakdown & Picks: A comprehensive look at the upcoming Big Ten matchups, including:Keegan's Slice of the Pie: Find out last week's winning pick and this week's new "Slice of the Pie" bet: Vanderbilt at Alabama. Don't forget to vote on X (formerly Twitter) and Spotify!

Jarred is gone, Heather is in. For real this time. The Pie must go on.Firecracker Farm HOT SALT makes everything taste better!Use Code MILK at https://firecracker.farm to save 10% and we will donate an additional 10% to Hunter SevenEat smart at FactorMeals dot com SLASH pie50off and use code pie50off to get 50% off your first box, plus Free Breakfast for 1 Year. That's code pie50off at FactorMeals dot com for 50% off your first box, plus Free Breakfast for 1 Year. Get delicious, ready-to-eat meals delivered—with Factor. *Offer only valid for new Factor customers with code and qualifying auto-renewing subscription purchase.

CEO and Founder of Dream University, Marcia Wieder, explains the difference between dreams, fantasies, and goals, the value of realism in dreaming, how intention and integrity work together, breaking down big dreams into small projects, separating dreams from doubts, the 3 little words that breed self-sabotage, and why you should want to be PIE (passionate, interested, excited, not the baked good).

Chris Sullivan, (This Is Us and The Knick) sits down with Kurt Sutter and Katey Sagal to talk about his Broadway beginnings, the challenges of maintaining a long-distance relationship, and what it was really like wearing a fat suit on This Is Us. You can catch more of Chris on his podcast That Was Us, a This Is Us rewatch series he hosts alongside co-stars Mandy Moore and Sterling K. Brown, as well as in his upcoming Peacock show The Devil in Disguise: The John Wayne Gacy Story, premiering this October. Pie is sponsored by Neon Mango — the future of digital autographs. Neon Mango is the only platform offering verified, cinematic-quality digital autographs with guaranteed authenticity. Head to NeonMango.com to secure your exclusive autograph today. Learn more about your ad choices. Visit megaphone.fm/adchoices

Green smoothies. Friend or foe? In the whole food plant based diet world, you often hear, “Don't drink your calories.” That teaching sounds smart, but for many, it's led to more confusion, fatigue, brain fog, and stubborn weight. Could this popular advice actually be blocking one of the simplest ways to heal your body naturally with plants?This week, Anita and Jarrod expose the myths and reveal the truth. What really happens inside the blender that your rushed, under-chewed meals miss? Why does sipping slowly support your body in ways gulping never will? What small mistake turns a smoothie into a sugar bomb? And what simple, creamy swap ends the dreaded “green chunky” once and for all?You'll also hear the surprising faith based mindset shift that makes WFPB living practical, enjoyable, and sustainable for busy entrepreneurs who are tired of exhaustion holding back their God given dreams.Listen now to discover how to enjoy green smoothies with wisdom and confidence so you can fuel your body for maximum energy, exponential productivity, and lasting weight loss, without fear, overwhelm, or any confusion.