Podcasts about Pie

How did D'Angelo's ‘Devil's Pie' foreshadow the sound of his seminal album Voodoo? This week on One Song, Diallo and LUXXURY discuss D'Angelo's upbringing and influences, the unmistakable Dilla influence of the rhythm section, and pay respects to the groundbreaking R&B pioneer. Head to Wayfair.com now to shop Wayfair's Black Friday Sales for up to 70% off! One Song Spotify Playlist SONGS DISCUSSED: “Devil's Pie” - D'Angelo “Untitled (How Does It Feel)” - D'Angelo “Brown Sugar” - D'Angelo “Lady” - D'Angelo “Send It On” - D'Angelo “King Tubby Meets Rockers Uptown” - Augustus Pablo “Sea of Tranquility” - Kool & The Gang “The Root” - D'Angelo “Castles Made of Sand” - The Jimi Hendrix Experience “Kick in the Door” - The Notorious B.I.G. “Supa Star” - Group Home “And If I Had” - Teddy Pendergrass “Train in Vain” - The Clash “Ain't No Stoppin' Us Now” - McFadden & Whitehead “Jericho Jerk” - Pierre Henry & Michel Colombier “Psyche Rock” - Pierre Henry & Michel Colombier “You Know My Steez” - Gang Starr “The Love Song” - Da Bush Babees feat. Mos Def. “The Charade” - D'Angelo and The Vanguard Learn more about your ad choices. Visit megaphone.fm/adchoices

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/ El estoicismo se ha convertido en un producto. Una moda. Un escaparate lleno de músculos, promesas vacías y “sabiduría exprés” que nada tiene que ver con la filosofía que practicaron Marco Aurelio, Séneca o Epicteto. Abundan los divulgadores que ofrecen el estoicismo como una receta para conseguir el respeto de los demás, a la mujer o el hombre de tus sueños y, sí, también, para conseguir tener mejores relaciones sexuales. En esta nueva entrega de "Los Yoguis de Occidente" junto a Ramiro Calle, desmontamos la bisutería espiritual que hoy se vende como joyería: falsos gurús, coaches oportunistas, mercaderes del alma y toda la industria que ha prostituido las enseñanzas clásicas para convertirlas en un negocio multimillonario. Hablamos de cómo detectar a estos charlatanes, por qué la gente cae en sus trampas y qué significa cultivar un discernimiento real para no dejarse manipular. También exploramos la diferencia entre lo auténtico y lo degradado, la guerra entre la profundidad y el espectáculo, y el verdadero valor de las filosofías que buscan mejorar nuestra vida desde la serenidad.

Before Greek, Latin, or Sanskrit, there was PIE: Proto-Indo-European. Bernie and Garry Stevens unpack the new book PROTO, focusing on the Anatolian branch—especially the Hittites—and what their strange, early divergence tells us about migrations, language, and identity in the ancient world. Come for the ancient words; stay for the PIE.This is a podcast by Dan Hörning and Bernie Maopolski.If you like what we do you can support the Fan of History project on https://www.patreon.com/fanofhistoryContact information:E-mail: zimwaupodcast@gmail.comhttp://facebook.com/fanofhistoryhttps://twitter.com/danhorninghttps://www.instagram.com/dan_horning/Music: “Tudor Theme” by urmymuse.Used here under a commercial Creative Commons license. Find out more at http://ccmixter.org/files/urmymuse/40020 Hosted on Acast. See acast.com/privacy for more information.

Piecaken?!

In this episode, the crew dives into hilarious childhood memories, wild club stories, Thanksgiving food debates, and the unforgettable moment Caleb discovered a full dumpster of vintage adult magazinesEverything is BETTER with Hot Salt: Visit https://firecracker.farm and pick out the perfect addition to your food. Makes a great gift too! Use code MILK to save some moneyLet'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. Again, that's LUCY.CO and use code (PIE) to get 20% off!Get the ultimate immersive gaming experience with Turtle Beach today. For a limited time only, head to TurtleBeach.com to get access to their sitewide holiday sale! After you purchase, they'll ask you where you heard about them. PLEASE support our show and tell them we sent you. Save big and Don't delay! Happy Holidays from Turtle Beach

Discover how technology and innovative finance are helping communities protect forests and build sustainable economies. In this episode of Life of PIE, host Onye Idoko speaks with Nicolas Prieto, MSc Prosperity, Innovation and Entrepreneurship alum and CEO of climate tech startup Voltiva, and Tereza Bízková., co-founder of Refi Medellin. They explore real-world examples of crypto and regenerative finance in action in Colombia. Date of episode recording: 2025-11-09 Duration: 00:35:17 Language of episode: English Presenter: Onya Idoko Guests: Nicolas Prieto and Tereza Bízková Producer: Juan Manuel Fournier Castillo Names of the podcast owner: Victoria Howard

Your one stop giblit stop!  Happy Thanksgiving! 

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

Profesor Ludwik Pieńkowski wskazuje, że obecny system priorytetyzujący energetykę wiatrową prowadzi do degradacji elektrowni węglowych. Przez obowiązek odbioru energii z wiatru operator sieci jest zmuszony do redukowania mocy lub jej cyklicznego wyłączania co oznacza ich nieopłacalne redukowanie lub cykliczne wyłączanie.Jeśli elektrownia czterokrotnie zmniejszy swoją nominalną moc, to okaże się, że jej sprawność zmalała dwukrotnie. Co to znaczy? Czterokrotnie spadną przychody, ale jedynie dwukrotnie spadnie zużycie węgla, jedynie dwukrotnie zmniejszy się emisja wszystkich spalin.~ mówi ekspert ds. energetyki i dodaje, że te koszty ponosi również społeczeństwo. Prof. Pieńkowski wskazuje też, że ten mechanizm skutkuje rzeczywistym zwiększeniem emisji CO2:Uruchomianie wiatraków powoduje, że elektrownie węglowe zaczynają pracować w trybie bardzo niekorzystnym dla zarabiania pieniędzy, dla emisji CO2. Ta nadmiarowa emisja CO2 z elektrowni węglowych jest tylko i wyłącznie skutkiem włączenia wiatraków.Oceniając niemiecki model, profesor podkreśla, że u jego podstaw nie stał klimat, lecz „czysty biznes”. Każdy nowy wiatrak zwiększał zapotrzebowanie na gaz, a tanie dostawy z Rosji stały się fundamentem rynku. Do tego doszło wykluczenie atomu, które profesor określa jako konsekwentny element układu. Gdy gaz podrożał, a liczba wiatraków wymknęła się spod kontroli, pojawiła się nadprodukcja energii:Przez 20% czasu nie mogą sprzedawać prądu, bo nie ma odbiorców.Wyłączone elektrownie jądrowe – jak wskazuje Pieńkowski – pozostaną zamknięte „na cztery spusty” przez lata ze względu na przechowywane paliwo. 

Scott and James are back for Week 12 of Crimson Cash, where they navigate a world without song-for-team music beds thanks to a little thing called "copyright infringement." Apparently, a meme corn song was just too good (or too protected) for Spotify and YouTube. Now, they're on the hunt for royalty-free music—or maybe just some AI slop or animal noises—to save the day.Join them as they dive into the Big 10 slate, discuss the implications of USC being in the Big 10 title hunt against Indiana, and—most importantly—celebrate Indiana being a HUGE favorite against Wisconsin. James also throws down an epic, yet terrifying, "Hooiser Hot Streak" bet: IU to win by shutout at +300 odds. Plus, Keegan keeps his Slice of the Pie streak alive with some classic cheesesticks! Get ready for a quiet show... or maybe some really loud animals!

In this episode of The Rainmaking Podcast, Scott Love speaks with Jacob Parks, President of Profitable Ideas Exchange and author of The Growth Engine, about how professional services firms can drive sustained growth through structured client feedback systems. Jacob reveals that most firms miss huge opportunities by treating client feedback as a formality rather than a core business strategy. He explains that when firms pursue feedback to genuinely learn—not just to increase revenue—they inevitably uncover insights that lead to deeper relationships, new opportunities, and stronger retention. Jacob introduces the concept of client advisory boards—groups of top clients who meet regularly to offer candid feedback, co-create solutions, and shape a firm's direction. He outlines the steps to implement a client feedback system: identify ideal clients, engage them in ongoing two-way conversations, and, most importantly, follow through on the insights gathered. Jacob emphasizes that curiosity, collaboration, and action are the hallmarks of firms that sustain growth over time. Visit: https://therainmakingpodcast.com/ YouTube: https://youtu.be/9AV80rUHyUo ----------------------------------------

Web Gems, New Pac-12 Media deal and Does Cheese go with Pie?

This week on North Port Now, we're covering everything from health care to environmental innovation in North Port.The long-awaited Sarasota Memorial Hospital North Port Campus has officially broken ground — marking a major step toward bringing full-service health care closer to home. We'll also share details on the new citywide Outdoor Burn Ban, and how residents can do their part to keep our community safe.Plus, discover North Port's natural side with an upcoming Nature Walk at Oaks Park, and learn how you can brighten a family's holiday through the Adopt-N-Shop program.You'll also hear about the City's first Environmental Scorecard, a new data-driven tool measuring North Port's progress in sustainability and resilience. And GIS Manager Jon Kalfsbeck joins us to explain how Geographic Information Systems impact everything from mapping to emergency response — and what you can expect at GIS Day.Finally, don't miss the latest episode of On the Job with Jerome, where City Manager Jerome Fletcher visits North Port Fire Rescue to cook a hearty Shepherd's Pie with cauliflower mash alongside Firefighter/Paramedic Martin Lemay.Watch the video here:  https://youtu.be/h_hjd0txvSEStay informed, stay engaged, and stay connected — this is North Port Now.

Wat is hét ideale gerecht voor deze donkere dagen? Pie! Zet er gerust drie op tafel en iedereen zal ervan smullen: fishpie, meatpie, groentepie – alles kan. Teun en Yvette delen hun kennis, van omhulsel tot vulling. Want waar komt de pie eigenlijk vandaan? Wat is het verschil tussen pot pie en double crust? En is apple pie ook een pie? Je hoort het in Etenstijd!Onze sponsor:Delicious Magazine: ga naar www.deliciousmagazine.nl/boek, word abonnee en krijg het nieuwe kookboek Pien's Dinner Club van Pien Wekking cadeau.Productie: Meer van ditMuziek: Keez GroentemanWil je adverteren in deze podcast? Stuur een mailtje naar: Adverteerders (direct): adverteren@meervandit.nl(Media)bureaus: adverteren@bienmedia.nl Hosted on Acast. See acast.com/privacy for more information.

¡Al fin terminó la espera!

Heather Lynn and Caleb Francis are joined by Solomonica. From trying Taco Bell's new Baja Blast Pie to designing their own action figures (complete with milk, swords, lettuce heads, and skull accessories), this episode spirals beautifully into chaos. They cover everything from serial killer M.O.s to bounty hunting, Dutch winter food, hunting conservation, and Mad Dog cocktailsGet Exclusive NordVPN deal here → https://nordvpn.com/timeforpie It's risk-free with Nord's 30-day money-back guarantee! EVERYTHING tastes better with Firecracker farm HOT SALTExplore their selection and use code MILK to save 10%https://shop.firecracker.farm/pages/pieLet's level up your pouch 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.

The insanely talented Robert Patrick joins Kurt Sutter and Katey Sagal on Pie today. They discuss how Robert got into acting, his sobriety, Terminator 2 and his journey into motorcycles. Check out Robert on this upcoming season of Tulsa King and give him a follow on instagram at @ripfighter. Learn more about your ad choices. Visit megaphone.fm/adchoices

This has to be our craziest episode yet. We're talking tangentially about Shepherd's Pie and Cottage Pie but then everything starts to go wrong! Have a listen and let us know what you think!

01. Eliza Rose, The Trip, L.P. Rhythm - Weekend 02. Jess Bays, Tcts - Going Next 03. Sugar & Pie - 2 People 04. Angelo Ferreri, Pietro Over Jack - Step 05. Dante Tom, Sebb Junior - Key To Your Soul 06. Ben Chuvali - What The Funk 07. Deepmore - Groove Static 08. Rico Slavic - Speechless 09. Dj Pp - US3 10. Menesix - Dance With You (All Night) 11. Dale Howard - Ghetto Funk 12. Sebb Junior - The Stars Are Yours 13. Sokotta - Positive 14. Kevin Saunderson, Harry Romero, Reese, Santonio - The Sound 15. Luna Groove - One More Drop 16. Easttown - Heliconia 17. Kpd, Man Without A Clue - I Got That 18. Richard Grey, The Ultimate - Thriller 19. Scott Diaz - Dream Big 20. Alex Preston - The Rhythm 21. Lipps Inc., Garrett Knight - Funkytown 22. Watchers - Pound For Pound 23. Josh Butler - Express 128 24. Abakus - One One 25. Norty Cotto, United House - Stand On Up 26. Tobtok, Farfetch'D, Sto Cultr - Signals 27. Mallin, Kevin Mckay - Electric Feel 28. Broosk - Mistakes 29. Delistic - Dance With My Eyes Closed 30. Charlotte Moss - Shake Da Funk 31. Javi Reina, Ziweh - Bala 32. Paul C - True Spirit 33. Enzo Carrera, Paul C - Snatch 34. Diplo, Sidepiece, Mediterane, Javi Reina - On My Mind 35. Astrohertz - Hold Me 36. Billie Eilish, Lewii - Bossa Nova 37. Peter Jolyon - Music Never Stops 38. Avalon Child - My Beat 39. Cioz, Eleonora, Lucky Shot - Dancing In The Night 40. Tenob, Sebb Junior - Joy 41. Never Dull - Chiki 42. Thykier - Fantasy 43. Low Blow, Riley Misere - Ain't Cool 44. Andre Butano, Chinonegro - Motivation 45. Anna Palmarola - Electroclub 46. Franck Roger - The Calling 47. Z Factor, Soul Purpose - Sounds In The Air 48. Chris Lake, Nathan Nicholson, Sammy Virji - Summertime Blues 49. Nukier - Drop It 50. Djibouti - Talk To Me 51. Moniquea, Xl Middleton, Charles Levine - Red Light 52. Rico Slavic - Taste Your Skin 53. Kenny Bizzarro - Revenge 54. Deophonik - Finally 55. Danny Marx - How Could You Say 56. Venga - Shake It 57. Chris Lake, Nathan Nicholson - Memories 58. Bonetti - Sem Mais Brigas 59. Twin Scream, Franz Kolo - In Da House 60. Mathias Kaden, Retrouve - Voices 61. Juan Diazo, Karo Gomez - Stay With Me 62. Chevals, Sorley - My Love My Kisses 63. Baastian Buensik, Marc Lenz - Brighter than the Sun 64. Eli Samuel - Dusty Fender 65. Romy Black, Sebb Junior - Take Your Time 66. Fdf - Cocktail 67. Demarkus Lewis - Don't Let Me Go 68. Vintage Culture, Maverick Sabre, Tom Breu, Marco Lys - Weak 69. Fdf - Happy Island 70. Jerome Robins, Carl Hanaghan - Strings Of Life 71. Chicken Lips, Groove Armada - He Not In 72. Love Language, Lisp - All A Dream 73. Crystal Waters, Offaiah, Manyfew - You & Me 74. Pong - Together 75. Max Dean, Luke Dean - Gets Like That 76. Fdf - Feel Alive

01. Eliza Rose, The Trip, L.P. Rhythm - Weekend 02. Jess Bays, Tcts - Going Next 03. Sugar & Pie - 2 People 04. Angelo Ferreri, Pietro Over Jack - Step 05. Dante Tom, Sebb Junior - Key To Your Soul 06. Ben Chuvali - What The Funk 07. Deepmore - Groove Static 08. Rico Slavic - Speechless 09. Dj Pp - US3 10. Menesix - Dance With You (All Night) 11. Dale Howard - Ghetto Funk 12. Sebb Junior - The Stars Are Yours 13. Sokotta - Positive 14. Kevin Saunderson, Harry Romero, Reese, Santonio - The Sound 15. Luna Groove - One More Drop 16. Easttown - Heliconia 17. Kpd, Man Without A Clue - I Got That 18. Richard Grey, The Ultimate - Thriller 19. Scott Diaz - Dream Big 20. Alex Preston - The Rhythm 21. Lipps Inc., Garrett Knight - Funkytown 22. Watchers - Pound For Pound 23. Josh Butler - Express 128 24. Abakus - One One 25. Norty Cotto, United House - Stand On Up 26. Tobtok, Farfetch'D, Sto Cultr - Signals 27. Mallin, Kevin Mckay - Electric Feel 28. Broosk - Mistakes 29. Delistic - Dance With My Eyes Closed 30. Charlotte Moss - Shake Da Funk 31. Javi Reina, Ziweh - Bala 32. Paul C - True Spirit 33. Enzo Carrera, Paul C - Snatch 34. Diplo, Sidepiece, Mediterane, Javi Reina - On My Mind 35. Astrohertz - Hold Me 36. Billie Eilish, Lewii - Bossa Nova 37. Peter Jolyon - Music Never Stops 38. Avalon Child - My Beat 39. Cioz, Eleonora, Lucky Shot - Dancing In The Night 40. Tenob, Sebb Junior - Joy 41. Never Dull - Chiki 42. Thykier - Fantasy 43. Low Blow, Riley Misere - Ain't Cool 44. Andre Butano, Chinonegro - Motivation 45. Anna Palmarola - Electroclub 46. Franck Roger - The Calling 47. Z Factor, Soul Purpose - Sounds In The Air 48. Chris Lake, Nathan Nicholson, Sammy Virji - Summertime Blues 49. Nukier - Drop It 50. Djibouti - Talk To Me 51. Moniquea, Xl Middleton, Charles Levine - Red Light 52. Rico Slavic - Taste Your Skin 53. Kenny Bizzarro - Revenge 54. Deophonik - Finally 55. Danny Marx - How Could You Say 56. Venga - Shake It 57. Chris Lake, Nathan Nicholson - Memories 58. Bonetti - Sem Mais Brigas 59. Twin Scream, Franz Kolo - In Da House 60. Mathias Kaden, Retrouve - Voices 61. Juan Diazo, Karo Gomez - Stay With Me 62. Chevals, Sorley - My Love My Kisses 63. Baastian Buensik, Marc Lenz - Brighter than the Sun 64. Eli Samuel - Dusty Fender 65. Romy Black, Sebb Junior - Take Your Time 66. Fdf - Cocktail 67. Demarkus Lewis - Don't Let Me Go 68. Vintage Culture, Maverick Sabre, Tom Breu, Marco Lys - Weak 69. Fdf - Happy Island 70. Jerome Robins, Carl Hanaghan - Strings Of Life 71. Chicken Lips, Groove Armada - He Not In 72. Love Language, Lisp - All A Dream 73. Crystal Waters, Offaiah, Manyfew - You & Me 74. Pong - Together 75. Max Dean, Luke Dean - Gets Like That 76. Fdf - Feel Alive

Hometown Radio 11/07/25 3p: Pet & Pie of the Week then Margaret Camara works to help animals in need

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

It's the 3rd Annual KFUO Radio Pie Social! The Rev. Dr. Matthew Clark (Senior Pastor of Ascension Lutheran Church in St. Louis, MO; Co-host of Wrestling with the Basics on KFUO Radio; Card Carrying Member of The American Pie Council) joins Andy and Sarah to talk about pie! They eat varieties of pie and discuss favorite pie memories, favorite pie recipes, and why pie and food are good for connecting with others. ------------------------------------ Ode to Pie by Lisa Clark Apple, pumpkin, peach and cherry Baked inside a flaky crust . . . Choc'late silk and glazed strawberry, Rich black bottom is a must! Cream, meringue, and creamy custard, Crumb and lattice: works of art. With such options, don't get flustered; You could simply choose a tart! Twenty-third of January, Or the fourteenth day of March, Twenty-ninth of February, Underneath the Gateway Arch, Church potluck or at a wedding,  Even on KFUO: Where you're from or where you're heading,  Pie is ev'rywhere you go!  (c) 2025 Lisa M. Clark ------------------------------------ Cranberry Jam Pie from Sarah Gulseth Crust: 1.5 cups almond flour (superfine ground) 3 Tablespoons maple syrup 1 Tablespoon almond butter 1/4 tsp cardamom 1/4 tsp ginger 1/4 tsp salt Filling: 1 12oz bag cranberries (frozen) 2/3 cup maple syrup 1/2 cup water For the crust: Mix dry ingredients, then mix in maple syrup and almond butter. Mix until very stiff. Spread into 9" pie pan. Bake at 375 (regular oven) or 400 (convection bake) for 12 minutes, or until the edges are golden brown. Remove and cool. For the filling: Heat cranberries, maple syrup, and water in a saucepan on high heat until cranberries begin to pop. Turn heat down to medium-low, using a potato masher to smash the cranberries. When cranberries are fully mashed, turn heat to low and simmer while stirring until water is boiled off and the sauce is very thick. Remove from heat, let cool, and put it bowl to keep in refrigerator until ready to use. For serving: Scoop cold cranberry into pie crust and serve. As you grab your morning coffee (and pastry, let's be honest), join hosts Andy Bates and Sarah Gulseth as they bring you stories of the intersection of Lutheran life and a secular world. Catch real-life stories of mercy work of the LCMS and partners, updates from missionaries across the ocean, and practical talk about how to live boldly Lutheran. Have a topic you'd like to hear about on The Coffee Hour? Contact us at: listener@kfuo.org.

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/ Hoy quiero empezar con una pregunta para ti: ¿Cuál es la diferencia entre aceptar que estás en un callejón sin salida y resignarte a vivir ahí para siempre? Hoy tengo conmigo a alguien que ya conoces muy bien, alguien que lleva más de cinco décadas —cinco décadas— explorando este tema desde todos los ángulos posibles. Ramiro Calle. Pionero del yoga en España, profesor de filosofía oriental, autor de más de 250 libros. En esta nueva entrega de "Los Yoguis de Occidente", vamos a hablar del concepto estoico de amor fati —amor al destino— y por qué amar lo que es no significa que no puedas cambiarlo. Vamos a explorar por qué la humildad es probablemente la habilidad más subestimada del siglo XXI. Y Ramiro va a compartir insights de décadas de práctica sobre cómo reconciliarte con la vida tal como es, sin perder tu capacidad de transformarla.

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.

En entrevista con Manuel López San Martin, para MVS Noticias, Luis Chaparro, director Pie de Nota habló del CJNG que prometió 50 mil pesos a los sicarios de Carlos Manzo para asesinarlo.See omnystudio.com/listener for privacy information.

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.

Welcome to Liberty Baptist Church's Sunday evening service and online broadcast! We're so glad you've joined us. We pray you are encouraged by the message. Upcoming Events: • November 25 - Pie & Praise! We'll gather for a special Thanksgiving service at 6pm as we share our blessings from this year, sing praise and give thanks to God. Bring your favorite pie (sweet or savory) to celebrate the season! Give online: lbcsearcy.com/give Prayer request: lbcsearcy.com/pray Begin a relationship with Christ: lbcsearcy.com/heaven

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

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. 

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

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.

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 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.

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.

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.