Podcasts about Procuring

Clint from ATS Building Products outlines the severe logistical vulnerabilities that stall residential construction projects. Relying on a single region for timber leaves companies fully exposed to massive transport cost spikes and delivery delays whenever global disruptions occur. To counter this unpredictability, ATS built a globally diversified supply chain spanning Europe, North America, and China. They strategically placed physical offices in locations like Germany and China to enforce strict quality control before any timber is ever loaded onto a boat.Furthermore, ATS bypasses unreliable third-party couriers entirely by operating their own internal fleet of delivery trucks. This specific infrastructure allows them to offer rapid, same-day delivery to active sites across Sydney, Melbourne, and Brisbane. By maintaining control over both international procurement and local logistics, they keep framers working and protect the project schedule from unnecessary friction. Links & Resources ATS Building Products Website - https://atsbp.com/

In this episode of Disruption/Interruption, host KJ sits down with Ome Ogbru, PharmD, CEO and founder of AINGENS, to tackle a decades-old problem hiding in plain sight: life sciences runs on groundbreaking science, but is buried in broken processes. After 20+ years as a clinician, professor, and pharmaceutical executive, Ome reached a breaking point, and instead of finding a new job, he built a new company. He shares how generative AI, used responsibly and strategically, can finally give researchers their time back, cut through misinformation, and help the right information reach the right people faster. Four Key Takeaways: The scientific content workflow is fundamentally broken [4:15] -- Research teams are so resource-strapped that PhDs spend their time managing IT systems instead of doing science. Procuring a software solution could take one to two years and often didn't even solve the right problem. Generative AI isn't the magic wand, it's how you use it [20:01] -- When Ome first tested ChatGPT on biotech content and got poor results, he had a revelation: the tool wasn't the problem. The problem was not knowing how to use it. Pairing AI with deep domain expertise and proper workflows is where the real power lies. The human expert must remain in the driver's seat [32:30] -- AINGENS' platform (MACG) is built so the professional is in control. The AI handles the time-consuming, mundane tasks like literature search, drafting, and formatting, while the expert applies regulatory knowledge, judgment, and guardrails. Misinformation in life sciences is a public health problem [35:49] -- Misinformation travels faster than accurate data. Ome's vision is for generative AI to help industry proactively get accurate, personalized scientific information to the people who need it, patients, clinicians, and researchers alike, before the noise wins. Quote of the Show (35:41):"Misinformation flies faster than correct information." -- Ome Ogbru Join our Anti-PR newsletter where we’re keeping a watchful and clever eye on PR trends, PR fails, and interesting news in tech so you don't have to. You're welcome. Want PR that actually matters? Get 30 minutes of expert advice in a fast-paced, zero-nonsense session from Karla Jo Helms, a veteran Crisis PR and Anti-PR Strategist who knows how to tell your story in the best possible light and get the exposure you need to disrupt your industry. Click here to book your call: https://info.jotopr.com/free-anti-pr-eval Ways to connect with Ome Ogbru:LinkedIn: https://www.linkedin.com/in/ome-ogbru-pharmd/Company Website: http://www.aingens.com How to get more Disruption/Interruption: Amazon Music - https://music.amazon.com/podcasts/eccda84d-4d5b-4c52-ba54-7fd8af3cbe87/disruption-interruption Apple Podcast - https://podcasts.apple.com/us/podcast/disruption-interruption/id1581985755 Spotify - https://open.spotify.com/show/6yGSwcSp8J354awJkCmJlDSee omnystudio.com/listener for privacy information.

Welcome to RIMScast. Your host is Justin Smulison, Business Content Manager at RIMS, the Risk and Insurance Management Society.   In this episode, Justin interviews Kristen Peed, RIMS Ex Officio, and RIMS Board Member, John Kline, about the results of the 2025 RIMS Risk Professional Compensation Survey, covering Risk Professionals in North America. They discuss the growth trend in base salaries for risk professionals in the U.S. and Canada and what this growth represents. They also dig into the median salary of Chief Risk Officers in both nations and how that reflects on the perceived value of the risk profession today. They discuss the worth of experience and certifications for a risk career. They cover the variety of assignments attached to the roles of risk professionals, and the value of expanding the responsibilities of your role over your career. They discuss the rising generation of risk professionals and the need to ensure the transfer of knowledge as the more experienced risk managers retire. Listen for thoughts on incentives for contributing to the long-term stability and growth of your organization.   Key Takeaways: [:01] About RIMS and RIMScast. [:16] About this episode of RIMScast. We will review the results of the RIMS 2025 Compensation Survey with Kristen Peed and John Kline. But first… [:40] RIMS Virtual Workshops. On March 17th and 18th, RIMS will align with AFERM for a two-day RIMS-CRMP-FED Exam Prep Course. [:51] The next RIMS-CRMP Exam Prep Course will be on April 21st and 22nd, and then again on June 9th and 10th. Registration links are in this episode's notes. [1:00] On April 15th, we have a virtual workshop covering "Emerging Risks", led by Joseph Mayo. [1:12] Register today and strengthen your risk knowledge. RIMS members always enjoy deep discounts on the virtual workshops. [1:19] Webinars. On March 12th, Global Risk Consultants returns with "Don't Waste the Soft Market: Where to Reinvest Insurance Savings Before the Window Closes". [1:34] We had to reschedule the  "Hard Hats & High Stakes: Women Leaders Shaping Construction Risk Management" Webinar that was scheduled for March 6th. Registrants should have received an email about the rescheduling. We will soon confirm the new date. [1:51] Register for these and other webinars by visiting RIMS.org/webinars and the links in this episode's show notes. [2:01] On with the Show! We are delighted to be joined by RIMS Ex Officio, Kristen Peed, and RIMS Board Chair, John Kline, to discuss the findings of the RIMS 2025 Compensation Survey. [2:15] This biannual survey provides detailed compensation analysis for virtually all risk management positions, as well as the impact that education, experience, and other demographic data have on salaries. [2:27] The report also provides data about risk management reporting structures, team size, benefits, and additional cash compensation programs. It's a North American study. There are some positive trends that we're going to explore with Kristen and John, so let's get to it! [2:42] Interview! Kristen Peed, John Kline, welcome to RIMScast! [3:01] As Ex Officio, Kristen hasn't seen the inside of airports as often. Last year, Kristen was on 98 flights. [3:54] John has been on the RIMS Board for five years. He says the Board is a great team of people. It's a privilege to serve. [4:31] As Kristen and John both have a vested interest in RIMS and the future success of the profession, Justin wanted them together on the show to review some of the high-level points of the Compensation Survey. The survey is available through a link in this episode's show notes. [4:51] Justin states that the median salary for U.S.-based risk professionals is now $160,000; it's  $140,000 in Canada. Both figures are up over the last decade and since the last survey, in 2023. [5:20] Kristen sees the sustained salary growth as a clear signal that risk management has moved from a support function to a strategic function. Organizations aren't just paying us for insurance placement or procurement but for our insight, foresight, and decision support. [5:42] Kristen says that over the last decade, risk professionals have been pulled into conversations around cyberresilience, operational continuity, regulatory exposure, capital strategy, and reputation. Those are board-level issues. [6:00] When compensation grows steadily and not in spikes, it reflects the recognition that good risk management is necessary to protect enterprise value and enable smarter growth. [6:16] Kristen is seeing that the market is saying risk leaders are not cost managers anymore; they are people protecting the value of their organization and creating that value, as well.  [6:29] John agrees with Kristen. He adds that he thinks, as an industry, we have gotten to be more professional. RIMS has worked on this for years: How do we get the people in this profession to be treated as professionals, like an attorney or an accountant, not procurement? [6:58] John thinks the practitioners have upped their game, becoming much more technically competent, participating in professional development, and becoming more involved at an executive level at corporations. [7:27] John also sees practitioners becoming more involved in the industry. Taking roles on advisory groups at insurance companies and brokers. They're getting to be active participants. Management recognizes that these individuals do a good job of representing the company. [7:48] John thinks it's a combination of better technical skills and greater recognition, which allows them to have that seat at the table. It's a host of things. [8:03] Justin recently had Cynthia Garcia as a guest on RIMScast. Cynthia is the Chief Risk Officer for Bernards Construction Company in California. Justin is seeing more folks like her, who have the CRO role, as RIMScast guests. [8:24] With more Chief Risk Officers and VPs of Risk Management in the U.S. now reporting a median salary of $245,000, which is up dramatically from 2023, it seems like the market is catching up with the importance of risk professionals, especially senior-level risk professionals. [8:52] Kristen thinks part of it is market catch-up. When she moved into her role at Sequoia, she upped her game. Leadership came to her and tapped her for things she never thought she would get to experience. Those things increased her responsibilities and shifted her into the CRO role. [9:28] Kristen says the CRO role has matured. The risk leaders are expected to really look at enterprise risk, insurance strategy, capital efficiency, governance, and how they can help their business be more resilient. [9:46] Kristen reports directly to the CEO and works directly with the CFO and CISO. She's not just managing programs; she's being integrated into the decision-making process. [10:04] That level of influence requires judgment, credibility, and the ability to lead cross-functionally. That's what the compensation reflects. Kristen doesn't see it reverting. She sees it stabilizing at higher levels as those expectations remain elevated. [10:27] There are 21 people on the two teams that report to Kristen. [10:42] John says, having been in the industry for several years, people who sit in our chairs probably understand the company as well as anybody else. [10:56] John says part of our job is to look at all the nooks and crannies and understand everything, whether it's property exposure, premises, product, reputation, or Directors and Officers liability. We get engaged in Errors & Omissions. We get engaged in cyber. [11:18] We have become part of the team that understands holistically. John's job is a holding company. He works holistically. He thinks the compensation and the responsibility continue to catch up with each other. [11:50] One area John sees that needs work is corporate risk. We probably need to carve out operational, enterprise, and insurable. If you work at a bank, you have credit risk and capital risk; there are a lot of other risks where we don't have the skillsets. [12:15] John says that in different industries, the CRO or Risk Manager will encompass different things. We probably need to focus on the operational, enterprise, and insurable risk, and carve out the credit risk, the capital risk, and the liquidity risk. [12:48] John is a team of one. Anybody in his position has to have good communication skills and a lot of support. John can't do what he does by himself. He networks within the organization. He has contacts throughout the organization. He has outside business partners. [13:37] John wants to walk together, shoulder-to-shoulder with his business partners. He sees them as more than collaborators. If you want to go far, you go together. [14:22] Kristen says that leadership without direct authority is a critical skill. When you're a team of one, you learn how to direct people when you don't have actual authority over them. Collaborating with them and communicating well are critical to that skillset. [14:45] Kristen says a CRO is just a title. Titles vary across corporations. What someone with the CRO title does is not more important than what a Director of Risk Management does at another company. Functions are different across different companies. [15:17] A Quick Break! RIMS is once again supporting the FERMA Global Risk Manager Survey 2026. [15:30] Now in its second consecutive global edition, the survey, led by FERMA, brings together insights from Europe, the U.S., Latin America, Asia Pacific, and Africa, offering an international perspective on how the risk management perspective is evolving. [15:46] Surveys are anonymous, and the final report is free. The deadline to participate is March 31st. A link is in this episode's show notes. [15:56] RISKWORLD 2026 will be held from May 3rd through the 6th in Philadelphia, Pennsylvania. RISKWORLD attracts more than 10,000 risk professionals across the globe. It's time to Connect, Cultivate, and Collaborate with them. [16:12] Booth sales are open now. General registration and speaker registration are also open right now. Marketplace and hospitality badges will be available starting on March 3rd. Links are in this episode's show notes, and be sure to check out RIMS.org for more information. [16:31] The Second Annual RIMS Texas Regional Conference will be held in San Antonio from August 10th through August 12th. [16:38] The call for submissions for educational sessions is open through March 18th. Check out the link in this episode's show notes and make a pitch! Hopefully, you get selected, and we see you in San Antonio! [16:51] The RIMS Western Regional Conference will be held from October 4th through the 7th in Seattle, Washington. Registration is open, and you can also submit a session. Visit RIMSWesternRegional.com and the link in this episode's show notes for more information. [17:09] Let's Return to Our Interview with John Kline and Kristen Peed! [17:31] We're talking about the RIMS 2025 Compensation Survey. There is so much great information in it. It is available through RIMS.org and the link in this episode's show notes. [17:45] Nearly all compensation survey respondents, 97% in the U.S. and 90% in Canada, perform functions beyond risk management, including insurance, claims, business continuity, compliance, and even ESG. [17:58] Justin asks if compensation is keeping pace with the expanding scope and complexity of the role. [18:06] John says he feels he is fairly compensated. He enjoys getting involved in multiple areas. Procuring insurance is a large part of his role, but he brings a lot of other value to the organization. [18:43] John says he enjoys assisting in other areas of risk. It helps his professional development. It brings variety to his job. He works very closely with business continuity to help them quantify and understand it. He needs to know that for his insurance renewals. [19:08] Years ago, John was responsible for the ergonomics program of Bank of America, one of the largest employers in California. He had a wonderful team and really enjoyed the job. It led to his accomplishment of driving down workers' compensation claims. [19:58] John says you ought to change your job every two years. If you're doing your job two years from now, the same job, exactly the way you're doing it today, you're not growing. You're not developing your job. [20:20] John says he was in the same job, at one point, for almost 17 years. Every year, what he did was entirely different. He had the same title for 17 years. Every two years, he remade what he did. [20:40] John says growing your job shows your recognition of the increase in compensation and increased responsibility.  [20:50] Kristen has a unique position at Sequoia. She's not sure that what she does exists at any other company. She has the opportunity to work in underwriting and risk management for her company and brokerage. She was brought on as the internal risk manager. [21:10] Kristen also has the opportunity to oversee a team of underwriters and claims professionals who work on workers' compensation and employment practices liability that go into the PEO captive. Learning about all that was fun. [21:28] About a year ago, Kristen had the opportunity to take over the leadership of the property and casualty brokerage team. She gets to see all three facets of this industry, sitting in one role. [21:49] Because of these experiences Kristen has had, now she sits in on strategic decisions about opening new companies. Sequoia is getting ready to open up another company. [22:02] Kristen is part of the leadership team, looking at how to scale this. It's more than insurance decisions. It's about how to do this business, how to scale it, compliance, and governance. [22:22] Kristen says to look for opportunities to raise your hand. Expanding your skillset will help support your position with your leadership when you're going through the merit cycle. [22:46] Justin says the top industry impacts in the survey include attracting new candidates, cyber exposure, adoption of new technologies, AI, and hybrid workshifts. The median age of U.S. risk professionals is 51. Justin asks Kristen and John if we are facing a succession challenge. [23:11] Kristen says a big yes on that. John says succession planning and talent retention within this industry are the number one challenge. It is estimated that over the next five years, 350,000 people will retire. Over 50% of the industry is over 55. This is huge. [23:52] With those retirements, the industry will lose a tremendous amount of intellectual capital and experience. At the same time, this large group of professionals retiring in the next five or 10 years provides types of opportunities that never existed before for people in their 30s and 40s. [24:26] John says talent is the number one challenge for the industry. People coming into it are going to learn the skillsets. There's a lot this industry has to offer. There's a wide range of roles and a huge opportunity for growth. It touches so many different areas of the organization. [25:02] John says people are going to need a risk professional. The uncertainty in this world is increasing. The speed of change is getting faster. They will need someone like us. Make sure your organization knows you're the person they want, and so they don't look for someone else. [25:42] Kristen says she doesn't think risk has a talent shortage. She says Spencer Educational Foundation is doing a great job of recruiting into our industry. What we need to keep our eye on is the knowledge transfer and making sure that we're training the next generation. [26:05] Kristen believes the solution isn't just recruiting, it's the development. Make sure you're bringing that next generation to the RISKWORLD Conference so they understand how business is done, and they're developing those relationships. [26:18] Kristen says we shouldn't be focused on people late in their careers, like John and I. Risk isn't a back-office role anymore. It's out there on the front lines. Treat the next generation that will step into our shoes as the front lines. [26:50] Budget to bring the next generation to conferences. Include them in meetings and opportunities to be strategic. Teach them. If we don't transfer that knowledge, we risk losing that judgment. It's not a headcount issue but a knowledge transfer issue. [27:12] Another Quick Break! The Spencer Educational Foundation's Risk Manager on Campus application period will open on April 1st, 2026, and it will close on June 30th. Grant awardees, colleges, and universities are typically notified in September. [27:38] The Course Development Grant application deadline for Interval Number 2 will be on June 15th, 2026. Award notifications will be sent out in late July. [27:52] General Grant applications will open on May 1st, 2026, and the application deadline is July 30th. Internship Grant applications open on August 15th and close on October 15th. [28:05] Links to each of these grants are in this episode's show notes. Visit SpencerEd.org for more information. [28:13] Let's Conclude Our Interview with John Kline and Kristen Peed. [28:23] Justin cites the survey, saying 79% of U.S. professionals were eligible for additional cash compensation, with performance, especially organizational performance, driving the most payouts. Justin asks if this is an appropriate incentive program. [28:45] Kristen says linking compensation to organizational performance makes sense. But risk doesn't exist in a vacuum. We have to make sure we're not rewarding only short-term results. [28:57] Kristen is eligible for incentives for both short-term organizational performance of a year and long-term incentives for multi-year organizational performance. That gives her time to put into play strategically things that will impact the organization in the long term. [29:20] Kristen doesn't know that a lot of organizations have evolved to where they're doing both short-term and long-term incentives and bonuses. [29:28] Kristen says that is a way we could incentivise risk professionals to make an organizational impact that permeates throughout the enterprise. It rewards something that's more overarching than one year's performance. [29:58] John agrees with Kristen. This is part of the evolution of the profession. John has base compensation, short-term incentives, and long-term incentives that he's had for years. It helps you get alignment with management for the long-term success of the organization. [30:19] John says most of us could save money in any given year, but we've got to look at stability for our programs. Management does not like wide fluctuations. [30:42] It forces us to think strategically, like an owner or the C-suite. It helps develop stability, not only on the corporate side, but also on the broking side and the carrier side. [31:02] For years, carriers in the reinsurance industry have had five- and ten-year incentives. It takes that long to see if a reinsurance contract is profitable. This is the evolution of the industry to align us better with the long-term objectives of the C-suites. [31:51] John says, if I have wild fluctuations year to year, and I haven't kept the C-suite apprised of it for three years, management's not going to like that. I'm not doing my job. [32:26] Justin points out that on paper, John is a department of one, but he works with several others. Kristen says in her last job, she was a department of one. What strategies can John and Kristen provide for risk professionals with very limited resources to use to transfer knowledge? [32:47] Kristen thinks recognizing what your resources are is the place to start. You may have more resources at your fingertips than you realize. Your brokers can help you with the tools they may have. Your carrier partners may have other tools. [33:11] Kristen stresses RIMS and RIMS.org for all the tools and information at your fingertips there, as well as the RIMS Engage social media platform, where you can reach out to other risk professionals to get their advice. [33:28] Kristen thinks our industry is one of the greatest when it comes to collaboration and knowledge-sharing. She can call on her network for advice. You may be a department of one, but you are not alone. You have an entire community behind you to support you. [33:58] Justin explains that RIMS Engage is exclusively for RIMS members, one of the many benefits of RIMS membership. [34:11] John endorses everything Kristen said. He adds that you need to understand who your key stakeholders are. Those are the people who will support you. You have to set realistic expectations. As a team of one, sometimes things fall through the cracks. [34:51] You have to have a plan. You make a plan, you work the plan. You can't just come in every day and ask yourself what you are going to do that day.d You need a plan for the day, even though something during the day will upset the plan. [35:09] John says, "Communicate, communicate, communicate." John doesn't want to be a black box. If someone says they don't understand what he does, he sits down with them and tells them. [35:50] Justin adds a quick plug for the RIMS-CRMP. It's a great way to enhance your knowledge. If you are a department of one, if you pass that RIMS-CRMP exam, you will have the capacity of several risk professionals. [36:08] Kristen agrees. Credentials don't replace your experience, but they help you compound it fast. The RIMS-CRMP credential is incredibly valuable. It can help accelerate your knowledge. Risk management is a profession where judgment compounds over time. [36:36] You earn that credibility by seeing market cycles, going through claims scenarios, and by having failures and then recovering from them. [36:49] John says important credentials like the RIMS-CRMP show right away that you're dedicated to the industry. These are not easy certifications. They provide instant credibility. [37:16] When you can put RIMS-CRMP on your signature line, you differentiate yourself. You show others you are furthering your education. [37:38] Justin says we're going to see you both at RISKWORLD 2026 in Philadelphia! John Kline and Kristen Peed are omnipresent at RISKWORLD. [37:52] RIMScast recently had 2025 Goodell Award Winner Randy Nornes on the show. He said he can't stand the word risk, even though he's made his career on it. He prefers the word uncertainty because risk has a negative connotation. [38:29] Kristen says Sequoia's Chief Legal Officer has a saying, "Nothing bad happens." We have been prepared for everything. We have a playbook. We have practiced it. We don't talk about risk but about closing the gap and mitigating against those things. [39:03] John says, this is an opportunity. He understands Randy's position. People understand what a risk is. What is uncertainty? John likes the term risk business rather than the term uncertainty business. [40:14] John, Kristen, it has been wonderful to reconnect with you! I can't wait to see you again in two months! See you at RISKWORLD! [40:27] The RIMS 2025 Compensation Survey is available now. The links are in this episode's show notes. There are different tiers to access it. [40:52] Special thanks again to Kristen Peed and John Kline for joining us to discuss the results of the 2025 RIMS Risk Management Compensation Survey! Members have the benefit of receiving the survey results for free. The cost is $500 for nonmembers. A link is in the notes. [41:14] I've also got links to John Kline and Kristen Peed's prior RIMScast appearances and Kristen's RIMS-CRMP Story. Look for both of them at RISKWORLD 2026  in Philadelphiafrom May 3rd through the 6th. [41:27] Plug Time! You can sponsor a RIMScast episode for this, our weekly show, or a dedicated episode. Links to sponsored episodes are in the show notes. [41:55] RIMScast has a global audience of risk and insurance professionals, legal professionals, students, business leaders, C-Suite executives, and more. Let's collaborate and help you reach them! Contact pd@rims.org for more information. [42:14] Become a RIMS member and get access to the tools, thought leadership, and network you need to succeed. Visit RIMS.org/membership or email membershipdept@RIMS.org for more information. [42:31] Risk Knowledge is the RIMS searchable content library that provides relevant information for today's risk professionals. Materials include RIMS executive reports, survey findings, contributed articles, industry research, benchmarking data, and more. [42:48] For the best reporting on the profession of risk management, read Risk Management Magazine at RMMagazine.com. It is written and published by the best minds in risk management. [43:02] Justin Smulison is the Business Content Manager at RIMS. Please remember to subscribe to RIMScast on your favorite podcasting app. You can email us at Content@RIMS.org. [43:14] Practice good risk management, stay safe, and thank you again for your continuous support!   Links: RIMS Legislative Summit — March 18‒19, 2026 on Capitol Hill, Washington, D.C. | Register now! RISKWORLD 2026 Registration — Open for exhibitors, members, and non-members! Reserve your booth at RISKWORLD 2026! Spencer Educational Foundation — Scholarships and Grants | Open Calls and Timelines. RIMS Texas Regional Conference 2026 Education Content Submission — Deadline March 18, 2026! RIMS-CRO Certificate Program In Advanced Enterprise Risk Management | April - June 2026 Cohort | Led by James Lam RIMS Western Regional Conference — Oct. 4‒7, 2026 | Seattle, WA | Register Today and Submit an Educational Session! RIMS Compensation Survey 2025 — Download Today | Press Announcement Here. RIMS Risk Management magazine | Contribute RIMS Now RIMS-Certified Risk Management Professional (RIMS-CRMP) | Insights Video Series Featuring Joe Milan! The Strategic and Enterprise Risk Center RIMS Diversity Equity Inclusion Council RIMS-CRMP Story, featuring John Button RIMScast Canada — Episodes Now Live RISK PAC | RIMS Advocacy FERMA Global Risk Manager Survey 2026 Upcoming RIMS-CRMP Prep Virtual Workshops: RIMS-CRMP Exam PrepApril 21‒22, 2026 | June 9‒10 RIMS-CRMP-FED Exam Prep with AFERM | March 17‒18 Full RIMS-CRMP Prep Course Schedule See the full calendar of RIMS Virtual Workshops Risk Appetite Management | March 25‒26 Claims Management | April 7‒8 Emerging Risks | April 15 | Register Now! Upcoming RIMS Webinars: "Don't Waste the Soft Market: Where to Reinvest Insurance Savings Before the Window Closes" | March 12 | Sponsored by Global Risk Consultants "Hard Hats & High Stakes: Women Leaders Shaping Construction Risk Management" | Presented by RIMS — Rescheduled — Date TBA in March RIMS.org/Webinars   Related RIMScast Episodes: "Investing In Yourself with RIMS 2026 President Manny Padilla" "RIMS 2025 Goodell Award Winner Randy Nornes" "A Brand New Day with RIMS 2025 President Kristen Peed" "AI and the Future of Risk with Dan Chuparkoff"   Sponsored RIMScast Episodes: "Secondary Perils, Major Risks: The New Face of Weather-Related Challenges" | Sponsored by AXA XL (New!) "The ART of Risk: Rethinking Risk Through Insight, Design, and Innovation" | Sponsored by Alliant "Mastering ERM: Leveraging Internal and External Risk Factors" | Sponsored by Diligent "Cyberrisk: Preparing Beyond 2025" | Sponsored by Alliant "The New Reality of Risk Engineering: From Code Compliance to Resilience" | Sponsored by AXA XL "Change Management: AI's Role in Loss Control and Property Insurance" | Sponsored by Global Risk Consultants, a TÜV SÜD Company "Demystifying Multinational Fronting Insurance Programs" | Sponsored by Zurich "Understanding Third-Party Litigation Funding" | Sponsored by Zurich "What Risk Managers Can Learn From School Shootings" | Sponsored by Merrill Herzog "Simplifying the Challenges of OSHA Recordkeeping" | Sponsored by Medcor "How Insurance Builds Resilience Against An Active Assailant Attack" | Sponsored by Merrill Herzog "Third-Party and Cyber Risk Management Tips" | Sponsored by Alliant   RIMS Publications, Content, and Links: RIMS Membership — Whether you are a new member or need to transition, be a part of the global risk management community! RIMS Virtual Workshops On-Demand Webinars RIMS-Certified Risk Management Professional (RIMS-CRMP) RISK PAC | RIMS Advocacy RIMS Strategic & Enterprise Risk Center RIMS-CRMP Stories — Featuring RIMS President Manny Padilla!   RIMS Events, Education, and Services: RIMS Risk Maturity Model®   Sponsor RIMScast: Contact sales@rims.org or pd@rims.org for more information.   Want to Learn More? Keep up with the podcast on RIMS.org, and listen on Spotify and Apple Podcasts.   Have a question or suggestion? Email: Content@rims.org.   Join the Conversation! Follow @RIMSorg on Facebook, Twitter, and LinkedIn.   About our guests: Kristen Peed, Chief Risk Officer at Sequoia and RIMS ex officio John Kline, Senior Director, Enterprise Insurance Risk Management at TransUnion and RIMS Board Chair   Production and engineering provided by Podfly.  

I've been on the Virtually Speaking podcast several times, so it was time to invite one of the hosts to the Unexplored Territory Podcast and discuss his favorite topic, hardware configurations, and the bill of materials!John Nicholson goes over all the ins and outs of procuring new hardware and talks about ordering components for existing hardware. We discuss NICs, Switches, Ready Node configurations, Emulated Ready Node configurations, NVMe devices, and much more.During the discussion, various blogs and videos were mentioned, make sure to check those as well!https://blogs.vmware.com/cloud-foundation/2023/07/26/expanded-hardware-compatibility-for-vsan-express-storage-architecture/https://knowledge.broadcom.com/external/article/326476/what-you-can-and-cannot-change-in-a-vsan.htmlhttps://blogs.vmware.com/cloud-foundation/2023/07/27/yes-you-can-change-things-on-a-vsan-esa-readynode/ https://www.youtube.com/watch?v=jjen1ER8ASc https://www.vmware.com/explore/video-library/video/6360757998112

The Legal Team discusses the current state of arbitration in light of the practice changes that have been in effect from the NAR Antitrust Settlement.

In this episode, we perceive a person’s alarm at the prospect of an approaching event, as depicted in Sangam Literary work, Aganaanooru 157, penned by Vempattroor Kumaranaar. Set in the ‘Paalai’ or ‘Drylands landscape’, the verse portrays the lady’s inability to bear with the man’s parting. அரியற் பெண்டிர் அல்கிற் கொண்டபகுவாய்ப் பாளைக் குவிமுலை சுரந்தஅரி நிறக் கலுழி ஆர மாந்தி,செரு வேட்டு, சிலைக்கும் செங் கண் ஆடவர்,வில் இட வீழ்ந்தோர் பதுக்கை கோங்கின்எல்லி மலர்ந்த பைங் கொடி அதிரல்பெரும் புலர் வைகறை அரும்பொடு வாங்கி,கான யானை கவளம் கொள்ளும்அஞ்சு வரு நெறியிடைத் தமியர் செல்மார்நெஞ்சு உண மொழிபமன்னே தோழி!முனை புலம் பெயர்த்த புல்லென் மன்றத்து,பெயல் உற நெகிழ்ந்து, வெயில் உறச் சாஅய்,வினை அழி பாவையின் உலறி,மனை ஒழிந்திருத்தல் வல்லுவோர்க்கே! In this little trip to the drylands, we hear the lady say these words to her confidante, when the confidante brings news that the man intends to part away to gather wealth: “Relishing the muddy-hued, cloudy filtrate, pouring out of the tapering spouts of the pot, with a curving mouth, held on the hips of a toddy-selling woman, with intoxication and fury, uproarious red-eyed men kill wayfarers with their bows. The stone graves of those killed stand near the buttercup tree. Upon this tree, spreads the vines of the wild jasmine, which had just bloomed the previous night. At the bright and early hour of dawn, pulling the vines of this buttercup and wild jasmine flowers, a forest elephant swallows it as its ball of food in those formidable paths. My friend, you say that he will walk alone in such a path, to satisfy his heart! In the listless town centre, forsaken by people, owing to the outbreak of a battle, shrinking in the rains and fading in the sun, a well-etched female figurine would languish. To accept his parting is only possible for those, who have the ability to be in that state of that statue and remain at home!” Time to traverse the dangerous domain! The lady starts by conjuring the image of a toddy selling woman, who carries a pot on her hips. Procuring the filtrate from this seller, drylands men get sloshed and red-eyed. Full of fury, they attack wayfarers and bury them in stone graves, near the buttercup tree. On this tree, spreads a vine of wild jasmine that blossomed just the previous night. Not caring about the tenderness of these flower buds, a wild elephant pulls these vines and buttercup flowers along with it, to feed on the same in the early hour of dawn. The lady describes how the confidante has informed her that such is the dangerous path that the man will walk soon. When wars break out, people abandon their towns and rush away to a place of safety. At this time, the female figurines worshipped in the town centre would be abandoned and would shrink in the rains and fade in the sun, with no one to care for it. Only those who can be like that lifeless statue can bear with the man’s parting and remain calm at home, the lady concludes, implying she does not know the way to be so! In short, the lady tells the confidante, ‘I’m no statue to accept his parting, without any emotion’, and voices her doubts about being able to bear with what’s about to happen. Perhaps the confidante will relay this information to the man and prevent him from travelling or perhaps she will console the lady saying, ‘Girl, you have it in you. Worry not!. Whatever be the counsel and the course of action, the lady has done the right thing in expressing the anxiety within and that’s half the battle won!

If the Rangers really are done procuring position players, how do fans feel about the group? full 784 Mon, 12 Jan 2026 19:00:00 +0000 suhrhjOLzCugsgVQQR2NAzhQfBWxU2s4 mlb,texas rangers,sports The K&C Masterpiece mlb,texas rangers,sports If the Rangers really are done procuring position players, how do fans feel about the group? K&C Masterpiece on 105.3 The Fan 2024 © 2021 Audacy, Inc. Sports False

Josh has a little frame of reference.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tokyo Gas Co. said Friday that it has signed a letter of intent for a liquefied natural gas development project in Alaska with a subsidiary of Glenfarne Group LLC, which leads the project.

The Government's opting to provide capital to Crown-controlled power companies instead of reshaping its role in the energy sector. Genesis, Mercury, and Meridian have been assured funding is available for major infrastructure projects. A procurement process for a Liquefied Natural Gas facility has also been launched, which Energy Minister Simon Watts says will start on Monday. He told Mike Hosking Cabinet will aim to make a decision by Christmas to get supply into the country as soon as possible. Watts says their shortest timeline has supply arriving by Winter of 2027, but if a more traditional route is used, it's more likely to come by 2028 or 2029. LISTEN ABOVE See omnystudio.com/listener for privacy information.

So, the Courier Mail promotes OnlyFans in February.Then in July? OnlyFans doesn't look so good after all.In February 2025, the Courier Mail is promoting O.F. as a viable career choice. They publish an article that basically says, "hey, here is something you could consider as a career, look at all the money".Didn't someone once say that the love of money is the root of all kinds of evil?Now we have an OnlyFans 'Model' from Queensland in a little strife and ultimately exposing the reality of the OnlyFans 'Model' lifestyle.It is alleged that James McCann, the Banker, and Shauntelle Went, the O.F. 'Model', made an agreement on price for Went to procure two underage girls to meet McCann at the Sofitel Hotel.Soooooo, maybe OnlyFans isn't the wonderful career choice after all, but a quagmire of depravity and lust.Maybe the Courier Mail should report the news and not run articles promoting OnlyFans.This is just my opinion.Intro song is '⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Bring Me Down⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠'⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Buy Me a Coffee⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Slippery Slope Spotify⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠J Fallon Spotify⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Slippery Slope Apple Podcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Slippery Slope YouTube#jfallonmusic#theslipperyslopepodcast

Tom Haberstroh and Dan Devine are well aware that the Oklahoma City Thunder are LIKELY to win this year's NBA title. But what is Indiana's path to a championship, and just how viable is it? The Big Number has unearthed the key stats that prove how the Pacers could walk away with the Larry O, as improbable as it may seem. It would have to start with Tyrese Haliburton becoming ultra aggressive, which will be easier said than done against his #1 kryptonite: Lu Dort.(1:23) The Big Number: Haliburton scoring vs. OKC(11:59) Little Numbers: Pascal Siakam points produced in postseason(16:21) Little Numbers: Thunder corner 3's(19:41) Little Numbers: What happened last time OKC lost a series?(23:50) Little Numbers: Thunder vs. zone defense(28:54) Knicks fire Tom Thibodeau(38:50) Suns hire Ott as head coach

99% Goblins is a roleplaying podcast. Join 4 friends as they play Dungeons and Dragons.   Our three unpaid, Parks-Department interns take some well earned downtime after a long series of deeds and misdeeds. It's time to get ready for the greatest adventure of all -- running a business!  But, like people always say, you can't run a business without killing a few butterflies.   All music was created by Jacob Schlabach.

More details could be coming this week about the procuring company for the Interislander ferries. In December last year, the Government announced it would set up a company to procure the ferries, freeing up Kiwirail. It's committed to a March deadline. Finance Minister Nicola Willis says she believes Minister-in-Charge Winston Peters has a handle on the process - and will be incorporating once the directors are appointed. She says her alternative procurement plan is ready to go as a fallback. "The Minister for Rail is doing the right thing, he is comparing that option with what else might be out there and he's running the process to do that." LISTEN ABOVESee omnystudio.com/listener for privacy information.

In this week's episode of the Defence Deconstructed Podcast, David Perry interviews Dr. Julie Kim to discuss North Korean cyber programs. Julie dives into the vast impact of North Korean cyber programs on a global scale, emphasising their scope, response policies from affected countries and Canada's position in it all. Then, you'll hear Lieutenant-General Steve Kelsey, Vice Chief of the Defence Staff, address our audience at our 2024 Procurement Conference. This conference was made possible thanks to the support of the Department of National Defence's MINDS Program, our strategic sponsors Lockheed Martin Canada, General Dynamics and Hanwha Defence and Ocean, and our conference sponsors the Business Council of Canada, Raytheon, L3Harris Technologies, the Royal Norwegian Embassy to Canada, Amazon Web Services, Davie, and CAE. Defence Deconstructed is brought to you by Irving Shipbuilding. Guest: Dr. Julie Kim is a Post-Doctoral Fellow leading the Korea Program at the Canadian Global Affairs Institute. LGen Steve Kelsey is the Vice Chief of the Defence Staff. Hosts: David Perry is the President and CEO Canadian Global Affairs Institute. Music Credit: Drew Phillips Producer: Charlotte Duval-Lantoine

More from Eliot Schrefer: https://www.eliotschrefer.com/ Instagram: @schrefer This week: Eliot Schrefer discusses his new book The Brightness Between Us. Amazon reveals a suite of new Kindle devices, including its first full-color e-ink display. South Carolina library puts a moratorium on purchasing new books for minors to comply with new, vaguely written law. New Releases: A Map for Falasteen: A Palestinian Child's Search for Home by Maysa Odeh, illustrated by Aliaa Betawi Love & Lattes by Beth Reekles Bye Forever, I Guess by Jodi Meadows --- Support this podcast: https://podcasters.spotify.com/pod/show/thebookfaire/support

The Age of Transitions and Uncle 10-4-2024AOT #436National security elites wish we were still living during the War on Terror years, but the glory days are gone for the US. Procuring government contracts to simply become wealthy is not good enough anymore. Meanwhile, those claiming to speak truth to power are simply recycling old tropes that no longer apply. Topics include: prophets, IronNet, national security, cybersecurity, NSA, stock prices, C5 Capital, Russia, Keith Alexander, War on Terror, post war US history, foreign policy, wars of aggression, Pienaar, Russian oligarchs, making money for its own sake, corruption, imperial power, false pretexts for wars, 9/11 terror attacks, Iraq, Afghanistan, Bush administration, torture, Truth Movement, loss of civil liberties, unitary executive, Neocons, USA had privileged position, no global challengers, revolving door between public service and private industry, MIC, F35, ED 209, transitional period, Great Powers Competition, BRICS, dominant minority, Post Truth Movement, worn out tropes, funding for Ukraine vs past wars, Silicon Valley vying for more MIC influence, Global Propaganda Matrix, billionaires, falls from grace, double headed eagle, glorious past of various nationsUTP #346The MLB playoffs are here, so Uncle is talking about them. Topics include: livestreams, MLB playoffs, Dodgers and Padres, Detroit Tigers, NFL mini helmets, Subway Series, New York, Ohio cuisine, Hurricane Helene, Oakland teams to Las Vegas, World Series appearances by teams, Pete Rose, career records, manager playerFRANZ MAIN HUB:https://theageoftransitions.com/PATREONhttps://www.patreon.com/aaronfranzUNCLEhttps://unclethepodcast.com/ORhttps://theageoftransitions.com/category/uncle-the-podcast/FRANZ and UNCLE Merchhttps://theageoftransitions.com/category/support-the-podcasts/KEEP OCHELLI GOING. You are the EFFECT if you support OCHELLI https://ochelli.com/donate/Email Chuck or DONATE to The Effectblindjfkresearcher@gmail.comJFK Lancer Conference Information Virtual Tickets starting at 74.99In Person Tickets starting at 144.99Student Price is 39.99, must show proof of being a studentDates: November 22nd-24thUse code Ochelli10 for 10% off your ticketTickets are for sale at assassinationconference.comDISCOUNT Tickets & Packages + BE Counted as an EFFECTERHotel: Dallas Marriott DowntownRoom prices starting at $169 per nightTo book a room call Marriott reservations at 1 (800) 228-9290 or (214) 979-9000 and mention the November in Dallas Conference Group RateUse code Ochelli10 for 10% off your ticketIf you would like assistance finding discount flights to the conference or activities for your spouse to do in Dallas they can reach out to Gabbie's Getaway Adventures through Facebook or email gabbiesgetawayadventure@gmail.com Listen/Chat on the Sitehttps://ochelli.com/listen-live/TuneInhttp://tun.in/sfxkxAPPLEhttps://music.apple.com/us/station/ochelli-com/ra.1461174708Ochelli Link Treehttps://linktr.ee/chuckochelli

National security elites wish we were still living during the War on Terror years, but the glory days are gone for the US. Procuring government contracts to simply become wealthy is not good enough anymore. Meanwhile, those claiming to speak truth to power are simply recycling old tropes that no longer apply.  Topics include: prophets, IronNet, national security, cybersecurity, NSA, stock prices, C5 Capital, Russia, Keith Alexander, War on Terror, post war US history, foreign policy, wars of aggression, Pienaar, Russian oligarchs, making money for its own sake, corruption, imperial power, false pretexts for wars, 9/11 terror attacks, Iraq, Afghanistan, Bush administration, torture, Truth Movement, loss of civil liberties, unitary executive, Neocons, USA had privileged position, no global challengers, revolving door between public service and private industry, MIC, F35, ED 209, transitional period, Great Powers Competition, BRICS, dominant minority, Post Truth Movement, worn out tropes, funding for Ukraine vs past wars, Silicon Valley vying for more MIC influence, Global Propaganda Matrix, billionaires, falls from grace, double headed eagle, glorious past of various nations

@Lauren_McDuffie, is the author of the beautiful and inspiring cookbook "Homemade-ish: Recipes and Cooking Tips That Keep It Real" Known for her knack of blending home-cooked charm with modern-day convenience, Lauren's work has been making waves in the culinary world. We'll dive into her creative process, chat about her beloved blog "My Kitchen Little," and get a glimpse into the life of someone who beautifully marries food, photography, and writing.So grab a cup of coffee, settle in, and get ready to be inspired by the delightful Lauren McDuffie.TRANSCRIPT FOLLOWS:Stephanie [00:00:15]:Hi. Welcome to Dishing with Stephanie's dish, and I am here with the author Lauren McDuffie, Talking With My Mouth Full , and she is someone that I'm just getting familiar with. So Lauren, welcome to the program.Lauren McDuffie [00:00:26]:Thank you so much for having me.Stephanie [00:00:28]:Yeah. Your book, Homemade-ish, I think I saw it, like, on maybe a publisher's weekly list, and then I started paging through it. And you're I I hope this, like, hits you in the right way. You're kind of, like, sort of semi homemade ish, but not exactly.Lauren McDuffie [00:00:48]:Yes. No. That's you really hit the nail on the head with that. Okay. Yeah.Stephanie [00:00:52]:I used to watch semi homemade with Sandra Lee you. In the beginning of the Food Network days, and she's kinda gotten a bad rap. What I loved about her and what I loved when I was going through your book too is just this idea that we don't have to, like, make every single thing from scratch in order to put a decent meal on the table for our family.Lauren McDuffie [00:01:16]:Right. It's just that's just true.Stephanie [00:01:19]:And it prevents people sometimes from cooking at all. This idea that cooking is so complicated and so hard. And as someone who I mean, I'm just a home cook, and I feel like that's a great space where you can sometimes take shortcuts and also knowing the shortcuts to take.Lauren McDuffie [00:01:38]:Yes. Exactly.Stephanie [00:01:40]:So your book, Homemade-ishLauren McDuffie [00:01:42]:Mhmm.Stephanie [00:01:43]:Is really lovely. And I felt like was the modern day version of sort of that idea because your food looks incredible. Your you must be a are you a a photo stylist? Because your food in your book is, like, amazing.Lauren McDuffie [00:01:58]:Thank you. Yes. I did the photography and the styling for all my books, and it's I just love that part of the process so much. So thank you for saying that.Stephanie [00:02:07]:I did laugh because you have a piece in there you, talk about, like, I just love this. This is my joy. And I'm in the middle of finishing a second book, and I'm not feeling that it's my joy.Lauren McDuffie [00:02:23]:I get that too. Yeah. That's fair. I was like, I'm all the time. So I under Yeah.Stephanie [00:02:30]:I have 35 pictures left, and I don't even wanna eat the food anymore because I'm so sick of it.Lauren McDuffie [00:02:35]:Yep. You've spent enough time with it probably. Yes. I get that. I do.Stephanie [00:02:40]:So catch my listeners up a little bit about you and who you are and your blog.Lauren McDuffie [00:02:46]:Okay. So I yes. I run a, a recipe website called my kitchen little, which I think it just turned 5, like, within the past week. So I I don't know. In blog years, that's not a baby anymore. So and and I run it as a business, which I really, I really enjoy. But prior to this website, I had a blog, which was very much a writing space. I love to write, and I started that, I don't know, maybe 12, 13 years ago, a long time ago back when food blogs were still sort of a novel thing.Lauren McDuffie [00:03:19]:Not everyone had one at the time. So I started I started that when my daughter was was a baby, and I just needed an outlet. And for me, cooking has always been my favorite sort of creative outlet. I love food. I love to talk about food, and a blog just seemed like a really nice way to gather together my creative interest with writing and cooking. And and, eventually, I fell in love with photography just by necessity because I learned that people want to see what you're talking about. Yes. So I grew a new love for that whole side of it too.Lauren McDuffie [00:03:50]:So so I had a food blog for a really long time purely as a hobby, but I I I met a lot of other people along the way who were in in food land just like me but in different ways. And, I had the opportunity to do my my first cookbook several years ago, which was kind of an homage to my Appalachian roots. And then I did another book a few years later, which is called Southern Lights. I lived in Charleston, South Carolina at the time. AndStephanie [00:04:15]:You did? My brother lives there. I love Charleston so much.Lauren McDuffie [00:04:18]:I love you. We moved to Portland a year ago from Charleston, and I was very sad to leave. But I love Portland too. So so it's it's been fine. But, yeah, I have a special spot in my heart for Charleston, and that book sort of was inspired by just my time living in, the low country and in the south, and I wanted to show off the healthier side of the southern table, which was a really fun book project. But, this book, Homemade ish, I just really enjoyed doing because I've found that a lot of my actual friends, like in my neighborhood and in my real life, are really drawn to things that are genuinely easy, truly low maintenance, and unintimidating. You know, I love a long cooking project with the best of them, something that takes all day and then I have to go out into the world to find really obscure ingredients. I like that because I'm a food nerd, and that's the kind of stuff that makes me happy.Lauren McDuffie [00:05:11]:But a lot of people, in fact, most people that I know, they're not like that. They they do, however, want to make food themselves in their home because there's a lot to be said for that, but they wanna do it with the least amount of fuss, you know, possible. And so that's really where the idea for this book came. And I also did use to watch semi homemade, and I appreciated kind of the heart of the show. The point of it made so much sense to me. So, yeah, I kind of wanted to breathe some modern new life into that concept. And because ready made foods and store bought foods have really come a long way since the nineties, and there's so much out there, that's that's really great fodder for jumping off and being creative and doctoring up into something new. And that was that's kind of the point of the book.Stephanie [00:05:57]:Yeah. So you take something that's maybe giving you a a a helping hand as it were, like pesto or deli meats or even, rotisserie chickenLauren McDuffie [00:06:08]:Yes.Stephanie [00:06:08]:And then you kinda take it the rest of the way.Lauren McDuffie [00:06:11]:Absolutely. Yeah. I think that cookbooks really serve a wonderful purpose in just giving ideas also. I think sometimes just coming up with what to make for dinner can be, you know, a deterrent in and of itself. And so I'm I'm hoping that these recipes are also fodder for people's own just riffing and and their own interpretation. So, hopefully, it'll help people see their grocery stores kind of in a new light. Like, what do you mean for me? Yeah. Yeah.Stephanie [00:06:38]:You mentioned in the book, I think it's 5, like, of your favorite products that everyone should have in their pantry at all times that you always have a meal available. And maybe it wasn't exactly 5, but I think it was pesto was 1. Yep. Curry. I think prepared curry was theLauren McDuffie [00:06:58]:paste. I love I love a curry paste.Stephanie [00:07:01]:And can you share a few more?Lauren McDuffie [00:07:03]:Sure. And I think that this list probably changes, a little bit, but for me, a rotisserie chicken is always a go to. I I tend to never get sick of finding ways to wield a rotisserie chicken because you can just do so much with them. But I think this is gonna you know, people scoff at at bagged salads sometimes, which is silly to me, but I do a lot in this book with bagged salads. I usually have one in my fridge to play on and and riff on. I think they're really valuable because it saves you time with chopping and Yeah. Procuring all of the individual things. I just there's something to be said for that.Lauren McDuffie [00:07:41]:SoStephanie [00:07:41]:Do you have bagged salad? Like, are you an Aldi person? Are you a Trader Joe's person? Are you whatever your grocery store is where you are? Because they apparently someone told me once that the bagged salads at Aldi that are $3 are really quite good, and I've never hadLauren McDuffie [00:07:57]:I haven't either. Although, I'm people I see people talking about Aldi more and more singing its praises. So I will have to check that out. That's really good intel.Stephanie [00:08:07]:I can't get past the quarter to get the cart.Lauren McDuffie [00:08:10]:Oh. Oh, yeah. I can't do that.Stephanie [00:08:12]:I'm like, come on. Like, it's a quarter, but people say it ensures that the people bring the carts back into the store.Lauren McDuffie [00:08:21]:I see. Okay. Okay. I'm just like, chargeStephanie [00:08:24]:me a dollar. I don't care. I just want I don't wanna have to fish around in my bag for a quarter.Lauren McDuffie [00:08:29]:Right. I know. That's true. I didn't know about that whole thing. Okay. That is interesting. But it's funny you mentioned Trader Joe's because I just went there last week for the first time in, like, 6 years for no reason other than that. I've moved a few times and COVID happened, and I just hadn't been in a while, and I forgot how much I love that store.Lauren McDuffie [00:08:49]:Yeah. And it it's perfect for this book because they have so many wonderful things that are already kind of made and started for you. But, yeah, I almost panic bought so many things when I went in there because I was like, oh gosh. It all looks so good.Stephanie [00:09:03]:You are my person because I'm a panic shopper. Yeah. Like, where I just and and during COVID, I mean, I have still nightmares about trying to go to the grocery store during COVID and just literally throwing things in your cart and running out. But I'm also a panic orderer at a restaurant because I want everything.Lauren McDuffie [00:09:23]:Oh, I know. I I feel you on that. I'm a little bit like that. I close my eyes and just play roulette andStephanie [00:09:29]:Yes.Lauren McDuffie [00:09:30]:That's like your dog. No. I get that. But I did I got some salads there last week to your point that were very good. So but, yeah, normally, I I grocery shop so much just for my work that it's almost a daily thing. And, I do get delivered groceries, which people think is funny because I don't always pick out my own individual this and that. But for pure efficiency sake, again, which is sort of the heart of this book, I just shop at, like, my big local supermarket and and get all my bagged salads and sundries there and, you know, use them in a pinch. They're always helpful.Stephanie [00:10:04]:Every day, what does your day look like? Like, are you already working on the next book, and is that what you're doing every day?Lauren McDuffie [00:10:11]:Yeah. You know, I, I did this book right before we moved from Charleston to Portland, and I did it really fast. For me, it was it was fast. And it didn't burn me out, but it definitely gave me a nice kind of pause in in the the cookbook making because I had a book come out a year ago as well. So I had 2 come out pretty close together, which has been really fun. But I'm just kind of enjoying sitting back a little and looking at the stuff I've made, and and I'm actually working on a non food related book, right now just to see, if that can go anywhere. So but I've been focusing a lot on my my website and growing that. I just you know, as I said before, it's past the 5 year mark, and it's really nice to see that, coming more to fruition and and doing doing pretty well.Lauren McDuffie [00:11:02]:So I've just kind of thrown myself into the to that side of things, but I'm sure another book idea will will will surface because I love making them. But, like, you you were just saying, it's a lot when you're in it. It's like, woah. I'm I why am I doing this? But it's it's great when all is said and done, but, yeah, I took a little break.Stephanie [00:11:19]:There's been a kinda trend that I've been seeing with cookbook authors and recipe developers. I'm curious if you're thinking about this at all. We have a lot of people that have launched substacks, and Instagram and TikTok are just full of recipes. And we're in some respects, I feel like have reached this, like, everything is just like this free recipe, and people just comment like recipe, recipe, recipe. Yes. And Yes. With that, which is great because you build an audience and you build a community, there are some creators that are like, wow. I'm just putting all this time, energy, and money into this thing that the books aren't making money like they used to.Stephanie [00:12:06]:Podcasts have never really made money unless you're, like, the top 20. And so we have all these creators spending all this energy, and we're all chasing, you know, the few scents that you get when someone watches something on a YouTube. So I'm wondering if, like, we're almost at, like, some of the creators, Carolyn Chambers has talked about this, about taking all of her recipes off of her website and really funneling people only into recipe ways that she can monetize. Have you thought about that at all, or do you think about that when you're working on your blog?Lauren McDuffie [00:12:41]:Yeah. I do. Because sometimes it does start to feel almost futile when you really sit back and you think of I mean, and you just summarized it really well. I go back and forth. I mean, I actually started a substack, as well, and I've enjoyed that as a separate space for me to write more creatively because no one comes to food blogs anymore, as you know, to hear hear what anyone has to say about their life. I mean, that's a that's a big joke now. You know, get to the recipe already. And so my self stack became sort of that.Lauren McDuffie [00:13:09]:I think for me, it's been motivating because my own traffic on my website has grown exponentially over the last year, really, year, maybe year and a half, and that keeps me in the game. But I do sometimes wonder and I had someone ask me just last week about, another factor, which is AI is now a part of things as well too, which is so intimidating and it makes me wonder, is that where people are just going to stop, you know, for all of their their recipes? And are we gonna become obsolete? I don't know. It's scary actually to think about it. But but I have some very, very dear friends who are full time food bloggers and are very helpful resources for me and have taught me a lot about SEO, so I which is search engine optimization, and it's sort of how to play the game with Google so that you get your content in front of all the people out there who are googling things all the time. And it keeps me inspired and motivated when I talk to other people who have found real success in this. But I don't know. To your question, it is a little bit nerve wracking and and scary to think about what's gonna happen 5 years from now. I don't really know, but I just know that I enjoy doing it and I I'm enjoying the little wins and little successes that I'm seeing month to month right now, and that's keeping me going.Lauren McDuffie [00:14:27]:And and the books, like you said, you know, I don't know many people who write cookbooks to get rich, but, it's a wonderfully legitimizing thing to have. I love having a tangible representation of of my work, and it's it's just I I love them. I love that I've that I've done them, and it's it's valuable in other ways that aren't necessarily monetary. And and it all kind of works together as this little food machine and who knows exactly where it's going, but I I'm confident and optimistic that it'll still be, there's still a place for our blogs and recipe websites.Stephanie [00:15:01]:Well and to your point, I think what is also happening, which is sort of in your wheelhouse, I don't consider myself a writer. My husband actually is a writer, So I'm pretty careful about what that looks like in that space. I am a 300 words or less person. I am a bullet pointed list. I just that's how I think, and that's what works for me. But to your point, if you have, like, talent in the writing space and having your own personal points of view, I do think that there's always gonna be room for that where people align with your vision or your values or your lifestyle choices, and they get to know you and they wanna be more in your world?Lauren McDuffie [00:15:44]:Hope so. Yeah. I think so too. I really do. That that human element of the equation is special, and I think people like it. It's it's a really nice thing. And so I'm hoping in fact, you know, I've actually made a commitment to invest more into the writing in my website even though I'm not telling you a story about my life anymore.Stephanie [00:16:05]:Right. But youLauren McDuffie [00:16:06]:can still weave your voice into how you explain food. You know, most of my my blog posts, I don't even really call it a blog anymore. It really is more of a recipe website, but there's still tons of words in there. And you could pick and choose which words you use, and I try to make mine as useful, but also entertaining and worth people's time to read, and that's one way you can separate yourself from the bazillions of other people who are doing the same thing. SoStephanie [00:16:32]:Yeah. So I'm talking with Lauren McDuffie, and her book is Homadish. Couple of other things in your book specifically that I really loved. I I don't know. I I was, was thinking about this today. I was, doing a TV segment with a friend and there was a laundry guy on and he was talking about, know, the 5 things you need to have in your laundry room. And I thought, wow. You know, there's blogs and I've got, like, kitchen essentials and you really broke it down this in in your book, some things worth noting about what you should the 13 things you literally need to have in your kitchen.Stephanie [00:17:10]:I've never seen a list so small and so spot on. So good for you.Lauren McDuffie [00:17:15]:Thank you. Yeah. I, I that list came to be because I was photographing the book, and, I realized I have I have rooms filled with props and things that I've used for years because I work as a food photographer and a stylist. But in, you know, in the name of keeping things real and, authentic, I just used the stuff that I genuinely cook with in my real life. So, yeah, it made it it made it very clear that you don't need a lot. I love minimalism. It makes me feel good, and so I wanted to kinda capture that.Stephanie [00:17:47]:Yeah. So it was a cutting board, a chef's knife, a large deep lidded pot, a large skillet, a medium lidded pot, large baking sheets, a muffin pan, which I might argue with you on the muffin pan.Lauren McDuffie [00:17:58]:Yeah. Yeah. I know. I had to sneak that in because there's 2 recipes in my book that require it.Stephanie [00:18:03]:Okay. Alright. A Dutch oven, a grater, a can opener, a large spatula or spoon, a blender, or and a strainer. And and, like, I guess because the one thing that the muffin pan is is you can't replicate a muffin pan, really.Lauren McDuffie [00:18:17]:Well, that's true. Well and I think, specifically, I was just trying to say that you can literally make every single thing in this book with just these 13 things, but I'd be willing to stretch that and say you could probably get by with cooking a lot more for a lot longer with just these things. You really don't need I mean and you're right. The muffin pan is very unique to the to the book. But, yeah, I I think in general, less is more. I'm not a big, single use kitchen tool person. I used to be, but we have moved so much. Like, my family, we've moved a lot, and that'll make a minimalist out of you.Lauren McDuffie [00:18:52]:Yeah. It had it had me. So, yeah, I wanted to weave that notion into this book because I think it's kind ofStephanie [00:18:58]:refreshing. So do you have an instant pot or a slow cooker?Lauren McDuffie [00:19:01]:I do have a slow cooker because I love them. They're so helpful, and I love a slow cooked thing. Like, we're getting into that season now, so mine's like, I've just dusted it off and it's ready to go. But, yeah, I I don't have an instant pot, and I'm sure I would like it. I mean, I'm sure I would like an air fryer. I don't have that either, and I I know people love them. But that's just me probably being resistant to one change. And then also, you know, if we move again, that's another thing I'm gonna have to pack and unpack.Lauren McDuffie [00:19:31]:SoStephanie [00:19:32]:Yeah. You don't need a air fryer. And the only thing I would say about the Instant Pot is the pressure cooking aspect is really nice, and it's a slow cooker too. Oh, yes. But there's something kinda homey about your ceramic slow cooker. You know?Lauren McDuffie [00:19:49]:Yes. And I love just I love a Dutch oven, like, old school just but I also work from home, and so I'm here to to do that. But for I used to not work in my house, and I loved a slow cooker because it just it made everything so easy.Stephanie [00:20:04]:Yes.Lauren McDuffie [00:20:04]:Yeah.Stephanie [00:20:06]:So as you're thinking about food trends and kind of new products, like, one of the, you have a recipe that's kinda like this. You know, we went through a shakshuka phase.Lauren McDuffie [00:20:18]:Yes.Stephanie [00:20:19]:Mhmm. Are there any, like, trends that you're seeing on the horizon that you're like, oh, I need to simplify that?Lauren McDuffie [00:20:28]:That's that's a great question. I well, one trend that I've literally been working on just this morning is I'm really obsessed with chili crisp, which is something I see all over the place. I like spice. And so I've been trying to think of ways in fact, I just shared in my, I think I shared in my news letter, or I'm getting ready to, ways to kind of make your own but using a store bought one as your just like with homemade ish, using it as a launch pad. So I took a chili crisp that I bought, from maybe Trader Joe's, and I turned it into a southern style chili crisp by adding something like candied pecans and a little apple cider vinegar and, like Yum. Like, so it it and brown sugar, I think, or or molasses is what it was. But, anyways, I southernized, an already store bought product, which is very much what this book is sort of all about. But I keep seeing chili crisp everywhere, and it makes me so happy because I love it.Stephanie [00:21:23]:I really wanna put that on a white bean or cauliflower or puree. I'm just hearing you talk about it.Lauren McDuffie [00:21:30]:That's the perfect idea. Yeah. That would be fun.Stephanie [00:21:33]:Do you like, some of the as I look at cookbooks Mhmm. Sometimes I see, like, that and this is why I'm probably not a very prolific person when I do this. I kind of plot along. Like, oh, I'm gonna make, you know, this, double stuffed something. And then they find 12 other ways to make the same thing, but just with different twists on it. Do you think like that?Lauren McDuffie [00:22:01]:I think I do now, but that's because I have to think strategically about how I publish recipes on and on my website, at least, because that's very that's very useful just for getting views and getting people. It's funny how how my brain splits into when I'm writing recipes for a book. It's a very different it's much freer, actually, creatively. But then, to your question, when I'm working on coming up with recipes for my, for my website, yeah, if I can split something off and offer variations, that serves me really well. So, yeah, I think my brain does work that way. Yeah. The more the merrier.Stephanie [00:22:39]:Yeah. And and I know I I'm always like, there's a reason people are doing it like this. AndLauren McDuffie [00:22:44]:Yeah.Stephanie [00:22:44]:I'm not doing it like that, but I know there's a reason why people are. And it never occurred to me that it was due to SEO, but that makes total sense.Lauren McDuffie [00:22:52]:Yeah. That's why I would do it at least. Yeah. Yeah.Stephanie [00:22:56]:Are there other cookbook authors that inspire you or that like, books that you just will never take off your shelf considering that you've moved, so you've probably pared down?Lauren McDuffie [00:23:05]:Yes. I really have. I donated some books that I'd worn pretty well. But, yes. I, I love Alison Roman's books. I I just I think the well, her food is a lot like the food that I just cook for myself, on any given day because it's very simple. It's nothing more than it needs to be, and I like that. But I really respect and appreciate anybody that truly innovates and carves out their own style.Lauren McDuffie [00:23:32]:That's really hard to do. I mean, I live in this very saturated world of, you know, recipe development and food. And so anytime someone comes along and has a very distinct and sort of fresh feeling, point of view, I just think that's great. I admire that. At it. Yeah. She's good at that. She's she's done that for herself.Lauren McDuffie [00:23:50]:So she's the first person that came to mind. And and I have her books. They're sitting out, and they have been for a long time. So yeah. Yeah. I love her.Stephanie [00:23:59]:When you is there, like, a classic recipe that you just find yourself coming back to that's maybe from your blog that you just love andLauren McDuffie [00:24:09]:Yeah. I always say my, my most, I guess, well loved and well worn recipe, it's, I love Cajun and Creole, Cuisine, and I've got just this etouffee recipe that I have been making for a really, really long time, that's got shrimp and and chicken and andouille, and it's just so good. I've made it for, I think, everyone that has ever come to my house. It's just so tasty, and it tastes better the longer that it sits. Anything that can check that box, I'm gonna automatically be a fan of. But but I think that's my all time favorite, and I love, like, a Cocoa Van, as well. In fact, I'm sitting here today working on chicken stew collection, for my website, and that's just my favorite, I think, category of of food just in general. But my all time favorite would be the this like an etouffee, like a spicy one.Lauren McDuffie [00:24:59]:Yeah. I love them, and I make them all the time. SoStephanie [00:25:02]:Yeah. And that is super southern too. Like Yep. Something that you know, sometimes I think, like, oh, do I even need to, like, tell someone a recipe for this? Like, some of it seems so obvious.Lauren McDuffie [00:25:15]:Oh, sure.Stephanie [00:25:15]:That is something and and I guess you get accustomed. Like, I can make gravy like nobody's business. Yeah. Sure. But I you know, in the Midwest, we had grew up with gravy on everything, so it's Yeah. Sort of unique.Lauren McDuffie [00:25:28]:And appreciate that. I know. I I forget sometimes how, I I assume things are just, so easy and you don't need recipes for things, but then I'll have friends who just are like, Lauren, no. That's why I wrote this book. They're just like, you know, I don't know what I'm doing. My brain doesn't work that way. And so I always equate it to the way that I am with gardening. I don't know how to do anything with plants at all.Lauren McDuffie [00:25:51]:I'm so ignorant, and so I always just try to remember, like, how I am with plants is how some people are with cooking. It's just not your you wanna do it, but you just aren't super well versed in. SoStephanie [00:26:01]:yeah. Alright. Well, I'm gonna put a link to the book, obviously, homemade ish, in the notes here. I will also, remind me of the name of your blog again.Lauren McDuffie [00:26:12]:It's called my kitchen little, and so it's just my kitchen little dot com.Stephanie [00:26:15]:It's cute. And then, I'll find your substack, and I'll link to it too. Great. And we'll go from there. But it was really lovely to spend time with you. I Right. Really think the book is clever. I felt like I knew right away people in my life that would really get a lot out of this.Lauren McDuffie [00:26:33]:Good to hear.Stephanie [00:26:34]:And, it's beautifully shot, which is also I really admire that because I'm over here with my stupid iPhone, but it's, it's beautifully shot. It looks great, and I would recommend that people buy it. I when I really sat down with it and went through the recipes, I liked it very much. It's homemade ish. Recipes and cooking tips that keep it real. And I liked your 13 things you need in the kitchen probably minus the muffin pan.Lauren McDuffie [00:27:01]:That's fair. That's fair. I get it. Alright. Thanks, Lauren. Thank you so much.Stephanie [00:27:06]:Okay. We'll talk soon. Bye bye.Lauren McDuffie [00:27:13]:Bye 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

@Lauren_McDuffie, is the author of the beautiful and inspiring cookbook "Homemade-ish: Recipes and Cooking Tips That Keep It Real" Known for her knack of blending home-cooked charm with modern-day convenience, Lauren's work has been making waves in the culinary world. We'll dive into her creative process, chat about her beloved blog "My Kitchen Little," and get a glimpse into the life of someone who beautifully marries food, photography, and writing.So grab a cup of coffee, settle in, and get ready to be inspired by the delightful Lauren McDuffie.TRANSCRIPT FOLLOWS:Stephanie [00:00:15]:Hi. Welcome to Dishing with Stephanie's dish, and I am here with the author Lauren McDuffie, Talking With My Mouth Full , and she is someone that I'm just getting familiar with. So Lauren, welcome to the program.Lauren McDuffie [00:00:26]:Thank you so much for having me.Stephanie [00:00:28]:Yeah. Your book, Homemade-ish, I think I saw it, like, on maybe a publisher's weekly list, and then I started paging through it. And you're I I hope this, like, hits you in the right way. You're kind of, like, sort of semi homemade ish, but not exactly.Lauren McDuffie [00:00:48]:Yes. No. That's you really hit the nail on the head with that. Okay. Yeah.Stephanie [00:00:52]:I used to watch semi homemade with Sandra Lee you. In the beginning of the Food Network days, and she's kinda gotten a bad rap. What I loved about her and what I loved when I was going through your book too is just this idea that we don't have to, like, make every single thing from scratch in order to put a decent meal on the table for our family.Lauren McDuffie [00:01:16]:Right. It's just that's just true.Stephanie [00:01:19]:And it prevents people sometimes from cooking at all. This idea that cooking is so complicated and so hard. And as someone who I mean, I'm just a home cook, and I feel like that's a great space where you can sometimes take shortcuts and also knowing the shortcuts to take.Lauren McDuffie [00:01:38]:Yes. Exactly.Stephanie [00:01:40]:So your book, Homemade-ishLauren McDuffie [00:01:42]:Mhmm.Stephanie [00:01:43]:Is really lovely. And I felt like was the modern day version of sort of that idea because your food looks incredible. Your you must be a are you a a photo stylist? Because your food in your book is, like, amazing.Lauren McDuffie [00:01:58]:Thank you. Yes. I did the photography and the styling for all my books, and it's I just love that part of the process so much. So thank you for saying that.Stephanie [00:02:07]:I did laugh because you have a piece in there you, talk about, like, I just love this. This is my joy. And I'm in the middle of finishing a second book, and I'm not feeling that it's my joy.Lauren McDuffie [00:02:23]:I get that too. Yeah. That's fair. I was like, I'm all the time. So I under Yeah.Stephanie [00:02:30]:I have 35 pictures left, and I don't even wanna eat the food anymore because I'm so sick of it.Lauren McDuffie [00:02:35]:Yep. You've spent enough time with it probably. Yes. I get that. I do.Stephanie [00:02:40]:So catch my listeners up a little bit about you and who you are and your blog.Lauren McDuffie [00:02:46]:Okay. So I yes. I run a, a recipe website called my kitchen little, which I think it just turned 5, like, within the past week. So I I don't know. In blog years, that's not a baby anymore. So and and I run it as a business, which I really, I really enjoy. But prior to this website, I had a blog, which was very much a writing space. I love to write, and I started that, I don't know, maybe 12, 13 years ago, a long time ago back when food blogs were still sort of a novel thing.Lauren McDuffie [00:03:19]:Not everyone had one at the time. So I started I started that when my daughter was was a baby, and I just needed an outlet. And for me, cooking has always been my favorite sort of creative outlet. I love food. I love to talk about food, and a blog just seemed like a really nice way to gather together my creative interest with writing and cooking. And and, eventually, I fell in love with photography just by necessity because I learned that people want to see what you're talking about. Yes. So I grew a new love for that whole side of it too.Lauren McDuffie [00:03:50]:So so I had a food blog for a really long time purely as a hobby, but I I I met a lot of other people along the way who were in in food land just like me but in different ways. And, I had the opportunity to do my my first cookbook several years ago, which was kind of an homage to my Appalachian roots. And then I did another book a few years later, which is called Southern Lights. I lived in Charleston, South Carolina at the time. AndStephanie [00:04:15]:You did? My brother lives there. I love Charleston so much.Lauren McDuffie [00:04:18]:I love you. We moved to Portland a year ago from Charleston, and I was very sad to leave. But I love Portland too. So so it's it's been fine. But, yeah, I have a special spot in my heart for Charleston, and that book sort of was inspired by just my time living in, the low country and in the south, and I wanted to show off the healthier side of the southern table, which was a really fun book project. But, this book, Homemade ish, I just really enjoyed doing because I've found that a lot of my actual friends, like in my neighborhood and in my real life, are really drawn to things that are genuinely easy, truly low maintenance, and unintimidating. You know, I love a long cooking project with the best of them, something that takes all day and then I have to go out into the world to find really obscure ingredients. I like that because I'm a food nerd, and that's the kind of stuff that makes me happy.Lauren McDuffie [00:05:11]:But a lot of people, in fact, most people that I know, they're not like that. They they do, however, want to make food themselves in their home because there's a lot to be said for that, but they wanna do it with the least amount of fuss, you know, possible. And so that's really where the idea for this book came. And I also did use to watch semi homemade, and I appreciated kind of the heart of the show. The point of it made so much sense to me. So, yeah, I kind of wanted to breathe some modern new life into that concept. And because ready made foods and store bought foods have really come a long way since the nineties, and there's so much out there, that's that's really great fodder for jumping off and being creative and doctoring up into something new. And that was that's kind of the point of the book.Stephanie [00:05:57]:Yeah. So you take something that's maybe giving you a a a helping hand as it were, like pesto or deli meats or even, rotisserie chickenLauren McDuffie [00:06:08]:Yes.Stephanie [00:06:08]:And then you kinda take it the rest of the way.Lauren McDuffie [00:06:11]:Absolutely. Yeah. I think that cookbooks really serve a wonderful purpose in just giving ideas also. I think sometimes just coming up with what to make for dinner can be, you know, a deterrent in and of itself. And so I'm I'm hoping that these recipes are also fodder for people's own just riffing and and their own interpretation. So, hopefully, it'll help people see their grocery stores kind of in a new light. Like, what do you mean for me? Yeah. Yeah.Stephanie [00:06:38]:You mentioned in the book, I think it's 5, like, of your favorite products that everyone should have in their pantry at all times that you always have a meal available. And maybe it wasn't exactly 5, but I think it was pesto was 1. Yep. Curry. I think prepared curry was theLauren McDuffie [00:06:58]:paste. I love I love a curry paste.Stephanie [00:07:01]:And can you share a few more?Lauren McDuffie [00:07:03]:Sure. And I think that this list probably changes, a little bit, but for me, a rotisserie chicken is always a go to. I I tend to never get sick of finding ways to wield a rotisserie chicken because you can just do so much with them. But I think this is gonna you know, people scoff at at bagged salads sometimes, which is silly to me, but I do a lot in this book with bagged salads. I usually have one in my fridge to play on and and riff on. I think they're really valuable because it saves you time with chopping and Yeah. Procuring all of the individual things. I just there's something to be said for that.Lauren McDuffie [00:07:41]:SoStephanie [00:07:41]:Do you have bagged salad? Like, are you an Aldi person? Are you a Trader Joe's person? Are you whatever your grocery store is where you are? Because they apparently someone told me once that the bagged salads at Aldi that are $3 are really quite good, and I've never hadLauren McDuffie [00:07:57]:I haven't either. Although, I'm people I see people talking about Aldi more and more singing its praises. So I will have to check that out. That's really good intel.Stephanie [00:08:07]:I can't get past the quarter to get the cart.Lauren McDuffie [00:08:10]:Oh. Oh, yeah. I can't do that.Stephanie [00:08:12]:I'm like, come on. Like, it's a quarter, but people say it ensures that the people bring the carts back into the store.Lauren McDuffie [00:08:21]:I see. Okay. Okay. I'm just like, chargeStephanie [00:08:24]:me a dollar. I don't care. I just want I don't wanna have to fish around in my bag for a quarter.Lauren McDuffie [00:08:29]:Right. I know. That's true. I didn't know about that whole thing. Okay. That is interesting. But it's funny you mentioned Trader Joe's because I just went there last week for the first time in, like, 6 years for no reason other than that. I've moved a few times and COVID happened, and I just hadn't been in a while, and I forgot how much I love that store.Lauren McDuffie [00:08:49]:Yeah. And it it's perfect for this book because they have so many wonderful things that are already kind of made and started for you. But, yeah, I almost panic bought so many things when I went in there because I was like, oh gosh. It all looks so good.Stephanie [00:09:03]:You are my person because I'm a panic shopper. Yeah. Like, where I just and and during COVID, I mean, I have still nightmares about trying to go to the grocery store during COVID and just literally throwing things in your cart and running out. But I'm also a panic orderer at a restaurant because I want everything.Lauren McDuffie [00:09:23]:Oh, I know. I I feel you on that. I'm a little bit like that. I close my eyes and just play roulette andStephanie [00:09:29]:Yes.Lauren McDuffie [00:09:30]:That's like your dog. No. I get that. But I did I got some salads there last week to your point that were very good. So but, yeah, normally, I I grocery shop so much just for my work that it's almost a daily thing. And, I do get delivered groceries, which people think is funny because I don't always pick out my own individual this and that. But for pure efficiency sake, again, which is sort of the heart of this book, I just shop at, like, my big local supermarket and and get all my bagged salads and sundries there and, you know, use them in a pinch. They're always helpful.Stephanie [00:10:04]:Every day, what does your day look like? Like, are you already working on the next book, and is that what you're doing every day?Lauren McDuffie [00:10:11]:Yeah. You know, I, I did this book right before we moved from Charleston to Portland, and I did it really fast. For me, it was it was fast. And it didn't burn me out, but it definitely gave me a nice kind of pause in in the the cookbook making because I had a book come out a year ago as well. So I had 2 come out pretty close together, which has been really fun. But I'm just kind of enjoying sitting back a little and looking at the stuff I've made, and and I'm actually working on a non food related book, right now just to see, if that can go anywhere. So but I've been focusing a lot on my my website and growing that. I just you know, as I said before, it's past the 5 year mark, and it's really nice to see that, coming more to fruition and and doing doing pretty well.Lauren McDuffie [00:11:02]:So I've just kind of thrown myself into the to that side of things, but I'm sure another book idea will will will surface because I love making them. But, like, you you were just saying, it's a lot when you're in it. It's like, woah. I'm I why am I doing this? But it's it's great when all is said and done, but, yeah, I took a little break.Stephanie [00:11:19]:There's been a kinda trend that I've been seeing with cookbook authors and recipe developers. I'm curious if you're thinking about this at all. We have a lot of people that have launched substacks, and Instagram and TikTok are just full of recipes. And we're in some respects, I feel like have reached this, like, everything is just like this free recipe, and people just comment like recipe, recipe, recipe. Yes. And Yes. With that, which is great because you build an audience and you build a community, there are some creators that are like, wow. I'm just putting all this time, energy, and money into this thing that the books aren't making money like they used to.Stephanie [00:12:06]:Podcasts have never really made money unless you're, like, the top 20. And so we have all these creators spending all this energy, and we're all chasing, you know, the few scents that you get when someone watches something on a YouTube. So I'm wondering if, like, we're almost at, like, some of the creators, Carolyn Chambers has talked about this, about taking all of her recipes off of her website and really funneling people only into recipe ways that she can monetize. Have you thought about that at all, or do you think about that when you're working on your blog?Lauren McDuffie [00:12:41]:Yeah. I do. Because sometimes it does start to feel almost futile when you really sit back and you think of I mean, and you just summarized it really well. I go back and forth. I mean, I actually started a substack, as well, and I've enjoyed that as a separate space for me to write more creatively because no one comes to food blogs anymore, as you know, to hear hear what anyone has to say about their life. I mean, that's a that's a big joke now. You know, get to the recipe already. And so my self stack became sort of that.Lauren McDuffie [00:13:09]:I think for me, it's been motivating because my own traffic on my website has grown exponentially over the last year, really, year, maybe year and a half, and that keeps me in the game. But I do sometimes wonder and I had someone ask me just last week about, another factor, which is AI is now a part of things as well too, which is so intimidating and it makes me wonder, is that where people are just going to stop, you know, for all of their their recipes? And are we gonna become obsolete? I don't know. It's scary actually to think about it. But but I have some very, very dear friends who are full time food bloggers and are very helpful resources for me and have taught me a lot about SEO, so I which is search engine optimization, and it's sort of how to play the game with Google so that you get your content in front of all the people out there who are googling things all the time. And it keeps me inspired and motivated when I talk to other people who have found real success in this. But I don't know. To your question, it is a little bit nerve wracking and and scary to think about what's gonna happen 5 years from now. I don't really know, but I just know that I enjoy doing it and I I'm enjoying the little wins and little successes that I'm seeing month to month right now, and that's keeping me going.Lauren McDuffie [00:14:27]:And and the books, like you said, you know, I don't know many people who write cookbooks to get rich, but, it's a wonderfully legitimizing thing to have. I love having a tangible representation of of my work, and it's it's just I I love them. I love that I've that I've done them, and it's it's valuable in other ways that aren't necessarily monetary. And and it all kind of works together as this little food machine and who knows exactly where it's going, but I I'm confident and optimistic that it'll still be, there's still a place for our blogs and recipe websites.Stephanie [00:15:01]:Well and to your point, I think what is also happening, which is sort of in your wheelhouse, I don't consider myself a writer. My husband actually is a writer, So I'm pretty careful about what that looks like in that space. I am a 300 words or less person. I am a bullet pointed list. I just that's how I think, and that's what works for me. But to your point, if you have, like, talent in the writing space and having your own personal points of view, I do think that there's always gonna be room for that where people align with your vision or your values or your lifestyle choices, and they get to know you and they wanna be more in your world?Lauren McDuffie [00:15:44]:Hope so. Yeah. I think so too. I really do. That that human element of the equation is special, and I think people like it. It's it's a really nice thing. And so I'm hoping in fact, you know, I've actually made a commitment to invest more into the writing in my website even though I'm not telling you a story about my life anymore.Stephanie [00:16:05]:Right. But youLauren McDuffie [00:16:06]:can still weave your voice into how you explain food. You know, most of my my blog posts, I don't even really call it a blog anymore. It really is more of a recipe website, but there's still tons of words in there. And you could pick and choose which words you use, and I try to make mine as useful, but also entertaining and worth people's time to read, and that's one way you can separate yourself from the bazillions of other people who are doing the same thing. SoStephanie [00:16:32]:Yeah. So I'm talking with Lauren McDuffie, and her book is Homadish. Couple of other things in your book specifically that I really loved. I I don't know. I I was, was thinking about this today. I was, doing a TV segment with a friend and there was a laundry guy on and he was talking about, know, the 5 things you need to have in your laundry room. And I thought, wow. You know, there's blogs and I've got, like, kitchen essentials and you really broke it down this in in your book, some things worth noting about what you should the 13 things you literally need to have in your kitchen.Stephanie [00:17:10]:I've never seen a list so small and so spot on. So good for you.Lauren McDuffie [00:17:15]:Thank you. Yeah. I, I that list came to be because I was photographing the book, and, I realized I have I have rooms filled with props and things that I've used for years because I work as a food photographer and a stylist. But in, you know, in the name of keeping things real and, authentic, I just used the stuff that I genuinely cook with in my real life. So, yeah, it made it it made it very clear that you don't need a lot. I love minimalism. It makes me feel good, and so I wanted to kinda capture that.Stephanie [00:17:47]:Yeah. So it was a cutting board, a chef's knife, a large deep lidded pot, a large skillet, a medium lidded pot, large baking sheets, a muffin pan, which I might argue with you on the muffin pan.Lauren McDuffie [00:17:58]:Yeah. Yeah. I know. I had to sneak that in because there's 2 recipes in my book that require it.Stephanie [00:18:03]:Okay. Alright. A Dutch oven, a grater, a can opener, a large spatula or spoon, a blender, or and a strainer. And and, like, I guess because the one thing that the muffin pan is is you can't replicate a muffin pan, really.Lauren McDuffie [00:18:17]:Well, that's true. Well and I think, specifically, I was just trying to say that you can literally make every single thing in this book with just these 13 things, but I'd be willing to stretch that and say you could probably get by with cooking a lot more for a lot longer with just these things. You really don't need I mean and you're right. The muffin pan is very unique to the to the book. But, yeah, I I think in general, less is more. I'm not a big, single use kitchen tool person. I used to be, but we have moved so much. Like, my family, we've moved a lot, and that'll make a minimalist out of you.Lauren McDuffie [00:18:52]:Yeah. It had it had me. So, yeah, I wanted to weave that notion into this book because I think it's kind ofStephanie [00:18:58]:refreshing. So do you have an instant pot or a slow cooker?Lauren McDuffie [00:19:01]:I do have a slow cooker because I love them. They're so helpful, and I love a slow cooked thing. Like, we're getting into that season now, so mine's like, I've just dusted it off and it's ready to go. But, yeah, I I don't have an instant pot, and I'm sure I would like it. I mean, I'm sure I would like an air fryer. I don't have that either, and I I know people love them. But that's just me probably being resistant to one change. And then also, you know, if we move again, that's another thing I'm gonna have to pack and unpack.Lauren McDuffie [00:19:31]:SoStephanie [00:19:32]:Yeah. You don't need a air fryer. And the only thing I would say about the Instant Pot is the pressure cooking aspect is really nice, and it's a slow cooker too. Oh, yes. But there's something kinda homey about your ceramic slow cooker. You know?Lauren McDuffie [00:19:49]:Yes. And I love just I love a Dutch oven, like, old school just but I also work from home, and so I'm here to to do that. But for I used to not work in my house, and I loved a slow cooker because it just it made everything so easy.Stephanie [00:20:04]:Yes.Lauren McDuffie [00:20:04]:Yeah.Stephanie [00:20:06]:So as you're thinking about food trends and kind of new products, like, one of the, you have a recipe that's kinda like this. You know, we went through a shakshuka phase.Lauren McDuffie [00:20:18]:Yes.Stephanie [00:20:19]:Mhmm. Are there any, like, trends that you're seeing on the horizon that you're like, oh, I need to simplify that?Lauren McDuffie [00:20:28]:That's that's a great question. I well, one trend that I've literally been working on just this morning is I'm really obsessed with chili crisp, which is something I see all over the place. I like spice. And so I've been trying to think of ways in fact, I just shared in my, I think I shared in my news letter, or I'm getting ready to, ways to kind of make your own but using a store bought one as your just like with homemade ish, using it as a launch pad. So I took a chili crisp that I bought, from maybe Trader Joe's, and I turned it into a southern style chili crisp by adding something like candied pecans and a little apple cider vinegar and, like Yum. Like, so it it and brown sugar, I think, or or molasses is what it was. But, anyways, I southernized, an already store bought product, which is very much what this book is sort of all about. But I keep seeing chili crisp everywhere, and it makes me so happy because I love it.Stephanie [00:21:23]:I really wanna put that on a white bean or cauliflower or puree. I'm just hearing you talk about it.Lauren McDuffie [00:21:30]:That's the perfect idea. Yeah. That would be fun.Stephanie [00:21:33]:Do you like, some of the as I look at cookbooks Mhmm. Sometimes I see, like, that and this is why I'm probably not a very prolific person when I do this. I kind of plot along. Like, oh, I'm gonna make, you know, this, double stuffed something. And then they find 12 other ways to make the same thing, but just with different twists on it. Do you think like that?Lauren McDuffie [00:22:01]:I think I do now, but that's because I have to think strategically about how I publish recipes on and on my website, at least, because that's very that's very useful just for getting views and getting people. It's funny how how my brain splits into when I'm writing recipes for a book. It's a very different it's much freer, actually, creatively. But then, to your question, when I'm working on coming up with recipes for my, for my website, yeah, if I can split something off and offer variations, that serves me really well. So, yeah, I think my brain does work that way. Yeah. The more the merrier.Stephanie [00:22:39]:Yeah. And and I know I I'm always like, there's a reason people are doing it like this. AndLauren McDuffie [00:22:44]:Yeah.Stephanie [00:22:44]:I'm not doing it like that, but I know there's a reason why people are. And it never occurred to me that it was due to SEO, but that makes total sense.Lauren McDuffie [00:22:52]:Yeah. That's why I would do it at least. Yeah. Yeah.Stephanie [00:22:56]:Are there other cookbook authors that inspire you or that like, books that you just will never take off your shelf considering that you've moved, so you've probably pared down?Lauren McDuffie [00:23:05]:Yes. I really have. I donated some books that I'd worn pretty well. But, yes. I, I love Alison Roman's books. I I just I think the well, her food is a lot like the food that I just cook for myself, on any given day because it's very simple. It's nothing more than it needs to be, and I like that. But I really respect and appreciate anybody that truly innovates and carves out their own style.Lauren McDuffie [00:23:32]:That's really hard to do. I mean, I live in this very saturated world of, you know, recipe development and food. And so anytime someone comes along and has a very distinct and sort of fresh feeling, point of view, I just think that's great. I admire that. At it. Yeah. She's good at that. She's she's done that for herself.Lauren McDuffie [00:23:50]:So she's the first person that came to mind. And and I have her books. They're sitting out, and they have been for a long time. So yeah. Yeah. I love her.Stephanie [00:23:59]:When you is there, like, a classic recipe that you just find yourself coming back to that's maybe from your blog that you just love andLauren McDuffie [00:24:09]:Yeah. I always say my, my most, I guess, well loved and well worn recipe, it's, I love Cajun and Creole, Cuisine, and I've got just this etouffee recipe that I have been making for a really, really long time, that's got shrimp and and chicken and andouille, and it's just so good. I've made it for, I think, everyone that has ever come to my house. It's just so tasty, and it tastes better the longer that it sits. Anything that can check that box, I'm gonna automatically be a fan of. But but I think that's my all time favorite, and I love, like, a Cocoa Van, as well. In fact, I'm sitting here today working on chicken stew collection, for my website, and that's just my favorite, I think, category of of food just in general. But my all time favorite would be the this like an etouffee, like a spicy one.Lauren McDuffie [00:24:59]:Yeah. I love them, and I make them all the time. SoStephanie [00:25:02]:Yeah. And that is super southern too. Like Yep. Something that you know, sometimes I think, like, oh, do I even need to, like, tell someone a recipe for this? Like, some of it seems so obvious.Lauren McDuffie [00:25:15]:Oh, sure.Stephanie [00:25:15]:That is something and and I guess you get accustomed. Like, I can make gravy like nobody's business. Yeah. Sure. But I you know, in the Midwest, we had grew up with gravy on everything, so it's Yeah. Sort of unique.Lauren McDuffie [00:25:28]:And appreciate that. I know. I I forget sometimes how, I I assume things are just, so easy and you don't need recipes for things, but then I'll have friends who just are like, Lauren, no. That's why I wrote this book. They're just like, you know, I don't know what I'm doing. My brain doesn't work that way. And so I always equate it to the way that I am with gardening. I don't know how to do anything with plants at all.Lauren McDuffie [00:25:51]:I'm so ignorant, and so I always just try to remember, like, how I am with plants is how some people are with cooking. It's just not your you wanna do it, but you just aren't super well versed in. SoStephanie [00:26:01]:yeah. Alright. Well, I'm gonna put a link to the book, obviously, homemade ish, in the notes here. I will also, remind me of the name of your blog again.Lauren McDuffie [00:26:12]:It's called my kitchen little, and so it's just my kitchen little dot com.Stephanie [00:26:15]:It's cute. And then, I'll find your substack, and I'll link to it too. Great. And we'll go from there. But it was really lovely to spend time with you. I Right. Really think the book is clever. I felt like I knew right away people in my life that would really get a lot out of this.Lauren McDuffie [00:26:33]:Good to hear.Stephanie [00:26:34]:And, it's beautifully shot, which is also I really admire that because I'm over here with my stupid iPhone, but it's, it's beautifully shot. It looks great, and I would recommend that people buy it. I when I really sat down with it and went through the recipes, I liked it very much. It's homemade ish. Recipes and cooking tips that keep it real. And I liked your 13 things you need in the kitchen probably minus the muffin pan.Lauren McDuffie [00:27:01]:That's fair. That's fair. I get it. Alright. Thanks, Lauren. Thank you so much.Stephanie [00:27:06]:Okay. We'll talk soon. Bye bye.Lauren McDuffie [00:27:13]:Bye 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

In this OIES podcast, Hasan Muslemani speaks to Ole Henrik Ree at Microsoft about the latest developments in the carbon dioxide removals (CDR) market. The podcast discusses the role and importance that CDR plays as part of corporate climate strategies, challenges faced by companies when procuring CDR solutions, and the makeup of the existing market […] The post OIES Podcast – Procuring Carbon Removals appeared first on Oxford Institute for Energy Studies.

E&I Host:Dennis Hyde, E&I Category Marketing ManagerGuest:Nicholas Russo, B&H, Business Development and Account Manager-Apple Sales Join us as E&I's Dennis Hyde speaks with Nicholas Russo, Business Development Lead at B&H, about B&H's exclusive partnership with Apple in the higher education space. They explore B&H's role as the only Apple-authorized reseller for higher education, offering institutions access to Apple products and services like AppleCare Plus, bulk purchasing, and asset tagging. Nicholas, who spent 12 years at Apple, shares his unique insights and explains how B&H delivers a seamless, competitive experience for schools looking to equip students and staff with cutting-edge technology. Relevant Links:E&I's B&H ContractB&H WebsiteCooperatively Speaking is hosted by E&I Cooperative Services, the only member-owned, non-profit procurement cooperative exclusively focused on serving the needs of education. Visit our website at www.eandi.org/podcast.Contact UsHave questions, comments, or ideas for a future episode? We'd love to hear from you! Contact Cooperatively Speaking at podcast@eandi.org. This podcast is for informational purposes only. The views expressed in this podcast may not be those of the host(s) or E&I Cooperative Services.

For review:1. Israeli Defense Minister tells US Envoy that only "military action" can restore security and return residents to the border region.2. Pager & Hand-Held Radio Explosions in Lebanon - Iranian Ambassador Wounded.Thousands of Hezbollah group pagers exploded on Tuesday, killing nine people and wounding nearly 3,000. In addition, a fresh wave of explosions ripped across Lebanon on Wednesday, targeting hand-held radios used by Hezbollah members.Mojtaba Amani, the Iranian ambassador to Lebanon, lost one eye and his other was seriously wounded in the Tuesday pager attack, according to The New York Times. Iran told the UN in a letter that “reserves its rights under international law to take required measures deemed necessary to respond.”3. Sweden Increases Defense Spending to 2.4% GDP in '25.Also, the Swedish Army is reportedly moving to three mechanized brigades and one infantry brigade by 2030; upscaling air defense capabilities to counter drones; and planning additional orders of air-to-air and cruise missiles.4.  Italy Procuring More F-35 Warplanes plus new Tranche 4 Eurofighter Typhoons.The F-35 order, is split between 15 x F-35A variants for the Italian Air Force and 10 x F35B variants for the Italian Navy. 24 x Tranche 4 Eurofighters will be procured as a replacement for 26 x older Tranche 1 models.5. USAF B-21 Raider Program Progressing Well.USAF Officials say that the flight test program for the B-21 Raider is moving along- with the bomber periodically flying up to 2 x times a week.6. AFSOC Commanding General says that CV-22 Ospreys are 60% operational, with the remainder of the fleet following in late 2024 or early 2025.  The CV-22 units in Japan and the United Kingdom “are almost back to full mission readiness. 7. Kongsberg to build missile facility in James City County, Virginia (between Richmond & Norfolk). The company's new Virginia factory will focus on producing the Naval Strike Missile and Joint Strike Missile. 

 Tune in this week as we explore essential questions to consider before parenting a dog. Plus, discover 18 effective strategies to stay positive at work and keep your mind engaged and active. Can you guess this weeks conundrum?

“In the 1970s and 1980s, a portion of 14th Street became known primarily for its red-light district. Several strip clubs and massage parlors were concentrated roughly between New York Avenue and K Street, while prostitutes plied their trade around Logan Circle. However, rising land values eventually pushed out the adult businesses. The Source Theatre, founded by Bart Whiteman in 1977, was given some credit for the area's revival. Whiteman stood outside the theater to escort people inside in order to make them feel safer.[5] During the 1980s and 1990s, Logan Circle, although dominated by Victorian homes that had survived mostly untouched by redevelopment or riots, was considered an unsafe neighborhood by many due to overt drug use and prostitution that existed in the neighborhood.[17][18] During this period, property values in the area began to increase, but issues of homelessness in the area came to the forefront. Fourteenth Street, NW became widely viewed as Washington's red light district. It also became an area for small, independent theater companies that acquired relatively cheap space north of the circle.” -Wikipedia. “I sat on the benches, walked on the streets, moved on the grass, and roamed the parks within Logan Circle, Shaw neighborhood, The U Street Corridor, and 14th Street NW in Washington D.C. as a five-year old in the late 1990's. I frequently encountered, conversed with, saw the sex work, saw the sex workers, and hung out with pimps, brothel keepers, clients, customers, madams, procurers, and panderers the most in Logan Circle, The Shaw neighborhood, The U Street Corridor, and 14th Street NW at that time. I saw pimping, brothel keeping, madaming, procuring, pandering, customering, and clienteling the most at Logan Circle, 14th Street NW, Shaw neighborhood, and The U Street Corridor.” Antonio Myers. “Procuring, pimping, or pandering is the facilitation or provision of a prostitute or other sex worker in the arrangement of a sex act with a customer.[1] A procurer, colloquially called a pimp (if male) or a madam (if female, though the term pimp has often been used for female procurers as well) or a brothel keeper, is an agent for prostitutes who collects part of their earnings. The procurer may receive this money in return for advertising services, physical protection, or for providing and possibly monopolizing a location where the prostitute may solicit clients. Like prostitution, the legality of certain actions of a madam or a pimp vary from one region to the next.” -Wikipedia. --- Support this podcast: https://podcasters.spotify.com/pod/show/antonio-myers4/support

I am thrilled to introduce our guest, Mike Crowhurst, a seasoned tiny house dweller and the creative mind behind one of the most unique tiny homes I've seen in a while! Mike and his wife Heidi spent three years crafting a 45-foot ex-refrigerated semi-trailer into a gorgeous tiny home. Throughout this episode, we'll dive into Mike's journey of tiny house living, exploring not just the practical aspects like custom cabinetry and space-saving features like an innovative elevator bed, but also the sustainable lifestyle that drives him. We'll also get into the nitty-gritty of converting a semi-trailer into a comfortable and functional living space, addressing the challenges and rewards such a project brings. So buckle up as we get a tour of Mike's impressive tiny house and learn how he has optimized every inch of his home for maximum living.In This Episode:

For a full transcript of this episode, click here. In this healthcare podcast we're talking about pharmacy acronyms or terms like AWP and WAC, and, not really an acronym, but we'll also talk pharmacy list prices, rebates, discounts. We also have NADAC, but that's slightly off to the side for reasons we'll get to in a sec. Most of these acronyms refer to a number with a dollar sign in front of it, and it's hell on wheels to figure out if and/or to what extent that number reflects what is going on in the real world, especially if you are a patient or a plan sponsor and all you see is the list price that Pharma puts out on one side of the storyboard, and then what the patient pays or (if you're lucky) what the plan pays for the drug on the way other side of the whole chain of events. What's a black box a lot of times for patients and plan sponsors is what goes on in the middle, wherein many middle people get their mitts on the transaction. Real quick here, let's run through the Mister Rogers' neighborhood of all of these middle people right now; and we're gonna do this really briefly. Most of you are already going to know most of this, but I just want to remind you so that when my guest today, Luke Slindee, and I kick into the conversation about the acronyms and the terms and we try to follow the dollar … yeah, you can put a name to a face. Alright, so first we have pharma manufacturers. The pharma manufacturer—and this is largely gonna be true whether it's a branded drug or a generic pharma manufacturer—but the manufacturer sets a list price. This list price is gonna be called an AWP or a WAC price, and we're gonna get into the differences and what those terms actually mean in the show that follows. But Pharma decides their price point. They go to wholesalers with that price. Wholesalers say they want a discount to purchase the product. Some kind of rebate or discount is negotiated. Now the wholesalers have the drug, and they get calls from pharmacies. Pharmacies have patients who have scripts for that, so the pharmacies need to buy the drug. What price does the pharmacy now pay the wholesaler for the drug? Short answer: It's nuts. It's nuts how the wholesalers decide what to charge the pharmacies for the drug. We talk about that in the interview that follows, but suffice to say that now we have the list price turning into whatever price the pharmacies wound up paying to get the drug from the wholesalers for. Any way you cut it, the wholesalers are making some money. Okay … now we get to the part where we're figuring out how much the patient or the plan sponsor will pay to pick up that drug that started at the pharma manufacturers and went to the wholesalers and now is at the pharmacy. How much are the patients gonna pay? How much are the plan sponsors gonna pay? If you spend any time in the real world (not the drug supply chain world), what you'd expect to happen next is that the patient would go into the pharmacy and the pharmacist would charge a markup and/or a dispensing fee on the price that they bought the drug from the wholesaler for. That'd be normal. And this can be the case when patients pay cash. Listen to the show with Mark Cuban (EP418, along with Ferrin Williams, PharmD, MBA), who started a pharmacy called Cost Plus Drugs. Get it? Their prices are cost plus. You have had other pharmacies for years doing similar things, like Blueberry in Pittsburgh. They get the drug. They buy it from a wholesaler or etc. But they buy the drug for some price, and then they sell it to their customers (ie, patients) at their cost plus. But most of the time in pharmacy supply chain world, things don't work that way because many patients have insurance. When a patient walks into the pharmacy, someone has to figure out how much the patient owes and how much their insurance will cover, right? So, enter PBMs (pharmacy benefit managers). They originally started out doing this math (ie, adjudicating claims), figuring out what the out-of-pocket will be for the patient and then what the insurance will cover. Then drugs started to get really expensive and a few other developments, and then, all of a sudden, we have PBMs negotiating with Pharma for how much of a rebate the PBM is going to demand for the PBM to put the manufacturer drug on formulary. The PBM also is determining how much they will pay the pharmacy for said drug on behalf of plan sponsors, in addition to doing the math for how much the patient will pay. So, let me say that again because it kind of begs a “what now?” with eyebrows sky-high as the appropriate response to what I just said, especially if you think through the ramifications here, ramifications which I discuss at length with Vinay Patel (EP241); Benjamin Jolley, PharmD (EP422); Scott Haas (EP365); Paul Holmes (EP397); and others. So, again, the PBM is not just adjudicating claims. They are also negotiating rebates from Pharma so plan sponsors do not have to pay the full amount that the wholesalers paid Pharma and that the pharmacies paid the wholesalers, which maybe is a lot of money. The PBMs are like, “Hey, Pharma. You need to give me a piece of your action because we, the PBM, have big market power. I serve 100 million patients or something. So, if you want access to my 100 million lives, you gotta shell it out. You gotta shell me out some rebates.” So, fine, Pharma gives the PBM some amount of money in the form of a rebate. And it has to work that way, if you think about it, because the drug was originally sold to the wholesaler. You see what I'm saying? So, the pharma company has to give the PBMs a separate rebate amount. This is in addition to how much the PBM told the plan sponsor the plan sponsor owes for the drug, which is also paid to the PBM. But now, PBM is also still in charge of adjudicating the claim. So, they're telling the pharmacy how much to charge the patient. Somehow or another also, the PBM also got itself in charge of deciding how much money the pharmacy itself would be reimbursed by that PBM. In the rest of the world, the pharmacy might tell the PBM, “Hey, this is the price.” But not in pharmacy supply chain world. In pharmacy supply chain world, the PBM tells the pharmacy how much it's gonna pay. The end. And this, my friends, is how so often pharmacies get themselves in the pickle of having to pay the wholesaler one price to get the drug while they get reimbursed a totally different price to dispense the drug. And because independents have very little negotiating leverage on actually either side of that equation, they so very often buy high and sell low. Please listen to the shows with Benjamin Jolley (EP422) and Vinay Patel (EP241), where we get into this in a lot of detail. But I just want to emphasize this point: All of that whole drug supply chain I just went through, where the manufacturer sells to the wholesaler who sells to the pharmacy and the PBM pays the pharmacy and the patient is paying something and the plan sponsor is paying something—many of the middleman transactions in there happen under the cover of darkness a lot of times. If I'm a plan sponsor, do I have any idea how much the PBM paid the pharmacy for any particular drug? Unless you're good at looking at the NADAC numbers (more on this coming up), no. I do not have any idea what a fair price for that drug actually is and how much people are making on the back of that drug as it goes through the supply chain. And this, my friends, is how come spread pricing can exist. Because spread pricing is when the PBM charges the plan sponsor more than they are paying the pharmacy, pocketing the difference, and then calling what they pocket a trade secret—even if it's the plan sponsor whose butt is on the line to make sure that what the PBM is pocketing is fair and reasonable compensation. I mean, if only J&J had listened to this show (EP428). Here's a link to the lawsuit, which is about J&J paying ridiculous amounts in spread pricing. If what I just said is really confusing, I'm gonna validate that and say, “Yeah, it is really confusing.” And to a certain extent, that might be the main point. Where there's mystery, there's margin and all of that. Here's what Dawn Cornelis said on LinkedIn in response to an article about the lawsuit: “Data accessibility lies at the heart of mitigating a fiduciary lawsuit. It all begins with gaining access to your data. But let's be clear—it's not an easy feat. The major hurdle? Procuring accurate data from your TPA [third-party administrator]. And that's just the first step. The subsequent challenge involves analyzing this data, a task best handled by a skilled healthcare data analyst—yet another formidable undertaking.” The one acronym in this whole stew that is not questionable at all is the NADAC. So, let's talk about the NADAC for a moment, the National Average Drug Acquisition Cost Price Benchmark. I was really thrilled to get Luke Slindee to be my guest today—or one reason I was so thrilled—is because Luke works for the accounting firm who, on behalf of CMS (Centers for Medicare & Medicaid Services) and the federal government, administers this NADAC, the National Average Drug Acquisition Cost. (Here's a good NADAC explainer if you're interested.) In brief, NADAC was jointly developed by the Centers for Medicare & Medicaid Services, and it calculates the average price that pharmacies pay for prescription drugs. NADAC is based on a retail price survey. My guest today, as aforementioned, is Luke Slindee. He is a second-generation pharmacist. His family owned a pharmacy in Minnesota when he was growing up. Now he is a senior pharmacy consultant for Myers and Stauffer, which is the accounting firm that calculates the NADAC Price Benchmark on behalf of CMS and the federal government. Also mentioned in this episode are Mark Cuban; Ferrin Williams, PharmD, MBA; Blueberry Pharmacy; Vinay Patel; Benjamin Jolley, PharmD; Scott Haas; Paul Holmes; Dawn Cornelis; Capital Rx; Myers and Stauffer LC; Adam Fein; Joey Dizenhouse; Steven Quimby, MD; and Antonio Ciaccia.   For additional information, go to data.medicaid.gov. You can also follow Luke on LinkedIn.   Luke Slindee, PharmD, is a second-generation pharmacist with a background in independent pharmacy, chain pharmacy, data analytics, and prescription drug pricing. He currently supports public drug pricing transparency benchmarks and is an advocate for pharmacy reimbursement reform and antitrust enforcement in healthcare.   09:52 Why is it important for plan sponsors to understand the going rate for every point in the supply chain? 10:21 How do manufacturers come up with a list price? 10:40 What does AWP stand for? 10:59 What does WAC stand for? 11:06 How are AWP and WAC numbers chosen by the manufacturer? 13:22 What is the difference between AWP and WAC? 14:54 How much are wholesalers paying to manufacturers? 16:43 How much is the pharmacy paying for branded drugs from a wholesaler? 17:34 Why might pharmacies be buying drugs for less than what wholesalers are paying? 18:17 Substack article by Benjamin Jolley, PharmD, on this topic. 19:22 EP423 with Joey Dizenhouse. 20:33 Why do things get weird when a PBM gets involved? 21:58 How does all of this work for generic manufacturers? 25:20 EP344 with Steven Quimby, MD. 26:15 How did Civica Rx come about? 32:21 What's the difference between the NADAC and the AWP value? 36:04 Luke discusses the downstream effects to pharmacies.   For additional information, go to data.medicaid.gov. You can also follow Luke on LinkedIn.   Luke Slindee discusses #followingthedollar through #WAC, #AWP & #NADAC on our #healthcarepodcast. #healthcare #podcast #digitalhealth #healthcareleadership #healthcaretransformation #healthcareinnovation   Recent past interviews: Click a guest's name for their latest RHV episode! Julie Selesnick, Rik Renard, AJ Loiacono (Encore! EP379), Nina Lathia, Marshall Allen, Stacey Richter (INBW39), Peter Hayes, Joey Dizenhouse, Benjamin Jolley, Emily Kagan Trenchard (Encore! EP392)

DNREC released a report late last year calling on the General Assembly to pass a law authorizing the state to procure offshore wind power.It marked a significant step forward in getting Delaware into the offshore wind game, but work still needs to be done to craft legislation that will create the framework for the state's path forward.This week, contributor Jon Hurdle reports on that legislation and how the current offshore wind landscape could help shape it.

Ben Allgeyer has flipped over 200 properties and wholesaled over 500 properties! Ben talks about his brief stint in corporate America before leaving to pursue a career in Real Estate. He discusses the early days of making cold calls and door knocking for lead generation. Ben dives into building a team and vetting candidates for potential partnerships. He touches on his team's disposition strategy and the importance of protecting relationships with partners. Throughout the show, Ben emphasizes how critical it is to put in the work and master your craft to obtain success in real estate and in any other business! If you enjoy today's episode, please leave us a review and share with someone who may also find value in this content! Connect with Mark and Tom: StraightUpChicagoInvestor.com Email the Show: StraightUpChicagoInvestor@gmail.com Guest: Ben Allgeyer, Elite Ventures | Ben's Instagram (@BenAllgeyer) Link: Mindvalley Link: Tim Herriage (@TimHerriage on Instagram) ----------------- Guest Questions 03:23 Housing Provider Tip - Ensure you are using the new Chicago lease! 03:49 Intro to our guest, Ben Allgeyer! 12:43 Ben's jump into real estate! 17:20 How to find leads. 22:15 Ben's deals gone wrong! 25:18 Hiring to build a team. 30:17 Top lists for landing leads! 32:41 Ben's disposition strategy. 36:11 Vetting potential partnerships! 39:17 Capital partners to grow a business. 43:00 How to find businesses to purchase. 46:02 Ben's lead generation course! 47:58 What is Ben's competitive advantage? 48:32 One piece of advice for new investors. 49:03 What do you do for fun? 49:21 Good book, podcast, or self development activity that you would recommend? 50:06 Local Network Recommendation? 50:38 How can the listeners learn more about you and provide value to you? ----------------- Production House: Flint Stone Media Copyright of Straight Up Chicago Investor 2024.

Mary O'Connell - Check Call Community Host - FreightWaves - St. Louis, MO

Procuring a National Interest Waiver, also known as the NIW, allows you to become a U.S. lawful permanent resident (LPR) through an EB-2 green card. The NIW allows you to contribute your work to the United States to benefit U.S. society without requiring employer sponsorship or a labor certification.

On the Shelf for December 2023 The Lesbian Historic Motif Podcast - Episode 274 with Heather Rose Jones Your monthly roundup of history, news, and the field of sapphic historical fiction. In this episode we talk about: Recent and upcoming publications covered on the blogde Nicolay, Nicolas. 1567. Quatre premiers livres des navigations. Translated by T. Washinton (1585) as The Navigations, Peregrinations, and Voyages, Made into Turkie. Collected in: Osborne, Thomas. 1745. Collection of Voyages and Travels…, vol. 1. London: Thomas Osborne of Gray's-Inn. Ogier Ghiselin de Busbecq. 1581. Itinera Constantinopolitanum et Amasianum (Journey to Constantinople and Amasya. Translated into English 1694 as: Four Epistles of A.G. Busbequius, Concerning His Embassy Into Turkey. Being Remarks Upon the Religion, Customs Riches, Strength and Government of that People. As Also a Description of Their Chief Cities, and Places of Trade and Commerce. Reprinted in 1744 as: Travels into Turkey: Containing the Most Accurate Account of the Turks, and Neighbouring Nations, Their Manners, Customs, Religion, Superstition, Policy, Riches, Coins, &c. Bon, Ottaviano. 1587. Descrizione del serraglio del Gransignore. Translated by Robert Withers (1625) as The Grand Signiors Serraglio, published in: Hakluytus Posthumus, or Purchas his Pilgrimes edited by Samuel Purchas. Glover, Thomas. 1610. The Muftie, Cadileschiers, Divans: Manners and attire of the Turkes. The Sultan described, and his Customes and Court. Included in George Sandys A Relation of a Journey begun Anno Dom. 1610 published in: Hakluytus Posthumus, or Purchas his Pilgrimes edited by Samuel Purchas (1625). Tavernier, Jean-Baptiste. 1675. Nouvelle Relation De l'intéreur Du Sérail Du Grand Seigneur Contenant Plusieurs Singularitex Qui Jusqu'icy N'ont Point esté mises En Lumiere. Translated into English by J. Phillips as: A New Relation Of The Inner-Part of The Grand Seignor's Seraglio, Containing Several Remarkable Particulars, Never Before Expos'd To Public View bound with A Short Description of all the Kingdoms Which Encompas the Euxine and Caspian Seas, Delivered by the author after Twenty Years Travel Together with a Preface Containing Several Remarkable Observations concerning divers of the forementioned countries. 1677. R. L. and Moses Pitt. Montague, Mary Wortley. 1763. Letters of the Right Honourable Lady M—y W—y M——e: Written during her Travels in Europe, Asia, and Africa. T. Becket and P.A. DeHondt, in the Strand. Walsh, William. 1691. A Dialogue Concerning Women, being a Defence of the Sex. London, Printed for R. Bentley in Russel-street in Covent-Garden, and I. Tonson at the Judge's-Head in Chancery-Lane. Anonymous. 1749. Satan's Harvest Home: or the Present State of Whorecraft, Adultery, Fornication, Procuring, Pimping, Sodomy, And the Game of Flatts, (Illustrated by an Authentick and Entertaining Story) And other Satanic Works, daily propagated in this good Protestant Kingdom. London. Book ShoppingSeed, David (ed). 1995. Anticipations: Essays on Early Science Fiction and its Precursors. Syracuse University Press. ISBN 0-8156-2640-1 Recent Lesbian/Sapphic Historical FictionSay Their Names by Karen Badger Rest in Paper by Jay Mulling Shoot the Moon by Isa Arsén Two Wings to Hide My Face by Penny Mickelbury Whiskey War (Speakeasy #2) by Stacy Lynn Miller The Apple Diary by Gerri Hill Virgin Flight by E.V. Bancroft In the Shadow of Victory (Shadow Series #4) by J.E. Leak Other Titles of InterestBone Rites by Natalie Bayley Vyking Queen: A 3rd Gender Romance by Elora Roze A Season of Monstrous Conceptions by Lina Rather What I've been consumingMenewood by Nichola Griffith Nettle and Bone by T. Kingfisher Call for submissions for the 2024 LHMP audio short story series. See here for details. A transcript of this podcast is available here. (Interview transcripts added when available.) Links to the Lesbian Historic Motif Project Online Website: http://alpennia.com/lhmp Blog: http://alpennia.com/blog RSS: http://alpennia.com/blog/feed/ Twitter: @LesbianMotif Discord: Contact Heather for an invitation to the Alpennia/LHMP Discord server The Lesbian Historic Motif Project Patreon Links to Heather Online Website: http://alpennia.com Email: Heather Rose Jones Mastodon: @heatherrosejones@Wandering.Shop Bluesky: @heatherrosejones Facebook: Heather Rose Jones (author page)

“Procuring, pimping or pandering is the facilitation or provision of a prostitute or other sex worker in the arrangement of a sex act with a customer.[1] A procurer, colloquially called a pimp (if male) or a madam (if female, though the term pimp has still extensively been used for female procurers as well) or a brothel keeper, is an agent for prostitutes who collects part of their earnings. The procurer may receive this money in return for advertising services, physical protection, or for providing and possibly monopolizing a location where the prostitute may solicit clients. Like prostitution, the legality of certain actions of a madam or a pimp vary from one region to the next. Examples of procuring include: Trafficking a person into a country for the purpose of soliciting sex Operating a business where prostitution occurs Transporting a prostitute to the location of their arrangement Deriving financial gain from the prostitution of another.” I witnessed prostitution in pool halls, dance venues, and gambling places as a child too. I remember talking to criminals nap-associating adults at the criminal-owned bars and dancing and partying with them. There were a handful queer brothel keepers, queer pimps, queer prostitution clients, and queer madams. The tough-guy persona that I was forced to have and made by the streets made sure that queerphobia nor queer hate crimes didn't happen to them. Queerphobia and queer hate crimes in the sex industry happened in the first month of my forced life into organized crime. I witnessed Illegal sports, including underground fight clubs, street racing and baiting Poaching and overfishing Illegal logging, illegal construction, and illegal mining Blood sports such as dog fighting, organized horse fighting, betta-fighting, ram fighting, cockfighting, and bullfighting.” I was known for pushing male misogynists down the stairs because they were attempting to physically attack women. I also overcame the sexual dog-eat-dog world. Bond hearings are real. Tainting jury pools, retaliating against witnesses, impugn character of judges, gag orders, protective orders, defying terms of conditional release, obstruction of justice, being jailed or detained pending trial, and intimidating witness are all real. I witnessed all of the above. --- Send in a voice message: https://podcasters.spotify.com/pod/show/antonio-myers4/message Support this podcast: https://podcasters.spotify.com/pod/show/antonio-myers4/support

Ever wondered what goes on behind the scenes of developing a battery energy storage project looks like? From securing a grid connection to acquiring land - there's a whole lot that goes on before a battery storage system can get up and running. For this instalment of our Modo Selects series, Quentin is joined by Andy Willis - Founder and CEO at Kona Energy, to talk through the ins and outs of developing a storage site. Over the course of the conversation, they discuss:What developers are responsible for in the process of building a storage asset.Procuring land, taking into account both landowners and prospective asset owners.Applying for planning permissions and the obstacles faced in this process.The challenges of the current approval system for grid connections.And of course, how Kona Energy fits into all of this!About our guestKona Energy is one of the UK's leading clean energy development companies, focused on developing grid-scale battery energy storage projects. Kona Energy are developing a 1000MW portfolio of large-scale energy storage projects across the UK. For more information on what they do - visit their site here.Connect with Andy on LinkedIn.About ModoModo is the all-in-one Asset Success Platform for battery energy storage. It combines in-depth data curation and analysis, asset revenue benchmarking, and unique research reports - to ensure that owners and operators of battery energy storage can make the most out of their assets. Modo's paid plans serve more than 80% of battery storage owners and operators in Great Britain.To keep up with all of our latest updates, research, analysis, videos, podcasts, data visualization, live events, and more, follow us on LinkedIn.If you want to peek behind the curtain for a glimpse of our day-to-day life in the Modo office(s), check us out on Instagram.

Today we're diving into the 10 reasons quitting your job might be the best decision you ever make.  Get ready to unleash the entrepreneurial beast within yourself and embark on a thrilling journey towards professional development and personal fulfillment.

In this episode of The New Warehouse, Kevin sat down with Matt Fain, CEO of Pop.Capacity. Pop.Capacity is a digital marketplace for warehousing and fulfillment space. Fain founded Pop.Capacity out of frustration with the slow and inefficient process of searching for warehouses with Google, which can take up to two weeks or more.Pop.Capacity leverages AI data, a robust network of providers, and virtual tours to create a faster and more efficient experience for shippers and suppliers. The platform allows direct connections between potential customers and suppliers, cutting out the middleman and providing a more streamlined process. Follow us on LinkedIn here for more content.

Situated squarely in the digital age, yet still years behind the curve, our government spends upwards of $100 billion on its IT and cyber needs annually according to the Government Accountability Office (GAO). With all that money being spent, how do we know we're getting not only the best deal on software but also the most secure systems?The National Cybersecurity Strategy calls for holding software companies liable for the security flaws in their products. This is an opportunity for the federal government to bring forward a new standard of good cybersecurity protocols. The White House plan invites the modernizing of government IT infrastructure to review the inherent vulnerabilities of legacy software and the licensing of software to federal government agencies. But how will this be accomplished? What does sound procurement look like?To help us sort through this topic, we are joined by Ryan Triplette, executive director of the Coalition for Fair Software Licensing.In this episode, Shane walks us through what's involved in efficient, safe software procurement. Tune in as they sift through the paperwork!

Samantha Sacchi's family tree is rooted in entrepreneurship. Roots that stretch to Venezuela, Spain, Italy and Lebanon have given her a global perspective on how people determine their priorities. Procuring 2 bachelors degrees and a masters degrees in different countries helped her set a gauge for difficulty in pursuit of a goal. It showed her that earning hard things requires hard word. Submitting resumes to countless of jobs after college, waiting to be picked for an entry-level position felt neither hard, nor earned. Samantha's style was more the “re-tool the job description of an internship so well that they offer you a full-time role”. Until it wasn't. A health scare during a time when she grinding in her career lead her to spend 8 life-changing days in Spain. Eight days to know that her next path had to align with her emotions and her passions. She spent a year in Australia undoing the career path to build her new vocation. Now, Samantha expands consciousness and brings her clients back to their souls through teaching, facilitation, coaching, mentoring and consulting. Through her business, The Self Club, she creates powerful spaces and programs for people to experience their true power. Samantha has lived in a dozen cities across 4 continents and has no doubt that the bottom line of life is Love. All her work leads back to that. Oh, and we dive into the role the expectations of your parents plays in the career choices of their children. And it's a doozy! THE SELF CLUB https://theself.club INSTAGRAM @sami.sacchi --- Send in a voice message: https://anchor.fm/wiseandwine/message

Procuring cause in real estate refers to the agent who initiated the sale/purchase of a property. This agent is entitled to receive the commission for the transaction. The determination of procuring cause depends on the agent's involvement and introduction of the buyer to the property. It may become a contentious issue in case of multiple agents involved.

(Talk) On Let's Talk Real Estate with Tina Goodrich the subject will be Procuring the Deal. It's all here right now and so much more on Rob Byrd's Moondog Show. 

(Episode 217) On this show the Blueberry Chicks Courtney Tolbolt, Hillary Fisher and Treat Hartmann spend time in the studio taste testing three different Blueberry infused salads and a dessert. Diane Rigozzi, Executive Director from the Senior Services of Van Buren County visits the studio to tell us about their live/silent auction and dance fundraiser in March. Scott T and Mason Dixon join Rob in the studio to talk about Mason Dixons experience at Daytona. On Let's Talk Real Estate with Tina Goodrich the subject will be Procuring the Deal. It's all here right now and so much more on Rob Byrd's Moondog Show. 

Ever wondered what goes on behind the scenes of developing a battery energy storage project looks like? From securing a grid connection to acquiring land - there's a whole lot that goes on before a battery storage system can get up and running. In this episode, Quentin is joined by Andy Willis - Founder and CEO at Kona Energy, to talk through the ins and outs of developing a storage site. Over the course of the conversation they discuss:What developers are responsible for in the process of building a storage asset.Procuring land, taking into account both landowners and prospective asset owners.Applying for planning permissions and the obstacles faced in this process.The challenges of the current approval system for grid connections.And of course, how Kona Energy fits into all of this!About our guestKona Energy is one of the UK's leading clean energy development companies, focused on developing grid-scale battery energy storage projects. Kona Energy are developing a 1000MW portfolio of large-scale energy storage projects across the UK. For more information on what they do - visit their site here.Connect with Andy on LinkedIn.About ModoModo is the all-in-one Asset Success Platform for battery energy storage. It combines in-depth data curation and analysis, asset revenue benchmarking, and unique research reports - to ensure that owners and operators of battery energy storage can make the most out of their assets. Modo's paid plans serve more than 80% of battery storage owners and operators in Great Britain.To keep up with all of our latest updates, research, analysis, videos, podcasts, data visualization, live events, and more, follow us on LinkedIn.If you want to peek behind the curtain for a glimpse of our day-to-day life in the Modo office(s), check us out on Instagram.

Today's episode we had a conversation with Jeremy Kokemar, Founder of Right Tail Capital. We covered everything that an investor needs to know about Ferguson ($FERG), whether it is Ferguson's history, what is their business, Ferguson's Competitive advantages, its unit economic, value chain and why they still have future margin expansion and revenue growth. Plus, Jeremy shares his investment journey and what could possible go wrong with his Ferguson Investment. [0:00] Who is Jeremy Kokemar and what is Right Tail Capital? [8:30] Buying an Asset at any Price. [14:50] Finding Ferguson ($FERG) [17:40] Procuring a Watchlist [20:00] Ferguson's ($FERG) History [21:00] Value Chain [24:30] Unit Economics [28:00] Ferguson's Customers [31:30] Ferguson's Competitors [35:00] Ferguson's Profitability and Revenue Growth? [41:00] What happens to Ferguson in a Housing Recession? [48:00] $FERG added to the S&P 500? [51:00] More from Jeremy and Closing Questions If you like what you heard, make sure to follow Jeremy on Twitter here. Finally, a big thanks to the following sponsors for making the podcast a reality. Mitimco This episode is brought to you by MIT Investment Management Company, also known as MITIMCo, the investment office of MIT. Each year, MITIMCo invests in a handful of new emerging managers who it believes can earn exceptional long-term returns in support of MIT's mission. To help the emerging manager community more broadly, they created emergingmanagers.org, a website for emerging manager stockpickers. For those looking to start a stock-picking fund or just looking to learn about how others have done it, I highly recommend the site. You'll find essays and interviews by successful emerging managers, service providers used by MIT's own managers, essays MITIMCo has written for emerging managers and more! Tegus Tegus has the world's largest collection of instantly available interviews on all the public and private companies you care about. Tegus actually makes primary research fun and effortless, too. Instead of weeks and months, you can learn a new industry or company in hours, and all from those that know it best. I spend nearly all my time reading Tegus calls on existing holdings and new ideas. And I know you will too. So if you're interested, head on over to tegus.co/valuehive for a free trial to see for yourself. TIKR TIKR is THE BEST resource for all stock market data, I use TIKR every day in my process, and I know you will too. Make sure to check them out at TIKR.com/hive. --- Support this podcast: https://anchor.fm/valuehive/support

Laura and Santiago discuss procuring cause, buyer agency agreements & how buyer agents get paid.

We talk a lot on the podcast about the technology that powers the latest innovations in energy supply. But what about a solution to the problem of energy procurement? A few episodes ago we spoke to the Founder and Executive Director of WattTime, a nonprofit tech company that uses the power of data to reduce emissions at the consumer level. Using more energy when the grid is powered by renewables and less when it's relying on fossil fuels; WattTime automatically manages your home energy usage based on a smart metering system. This week we look one step along the energy supply chain, to where we actually get our energy from. Our guest this week is also a Founder and CEO, Ryan Peusch of Zentility. Ryan's company uses data and an advanced UI to simplify and streamline the energy buying process for businesses. Zentility links energy suppliers to customers through an automated contract management system. David looks at the technology in more detail with Ryan, exploring why it could help businesses across the US make smarter decisions with their energy contracts, and lead to a higher concentration of renewables powering our cities. What are the long-term trends for energy prices in the midst of a global fuel crisis? Can the Zentility platform alleviate price woes for customers? Find out right here, on the Interchange: Recharged.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Kacey Edwards moved to Tennessee from Florida for a nursing job at the start of the pandemic. Despite the timing, she found a husband and a welcoming trapping community in her new state. While Kacey was working night shifts as a nurse, she made an effort to get her young dog out for exercise during the day, usually at the farm she was trapping on. That led her down the path of training a bird dog, which Kacey talks about in this episode. Plus: bobcat meatballs, coyote recipes, shopping for "dog bones" in Ghana, and boykin spaniels. 3:00 There IS husband material on Tinder, everyone... especially if your profile pic is you holding up a 10-foot gator you harvested 6:00 "I just kept showing up" - a trapping workshop leads to a trapping job 9:00 Night-shift as a nurse during the pandemic, trapping during the day 12:00 Who's watching "Alone" on Netflix right now?  14:00 Competition from other predators on a trap line 17:00 Valentine's Day coyotes + how you eat/prepare a coyote 19:00 Procuring "dog bones" in Ghana 20:00 Bobcat meatballs 23:00 Boykin spaniels - dual-purpose bird dogs 24:00 Dogs can change the trajectories of our lives - being on the trapping farm led to training a duck dog 26:00 Cornerstone Gundog Academy 27:00 Tools for training a new duck dog: clickers, e-collars 28:00 Dogs who'll eat anything... saltwater, pots of oil 30:00 Puppy's first goose retrieval 34:00 Artemis: The thing we didn't realize we were all missing 36:00 Snarfing a PBJ right as a buck comes in; Taking a shot, losing the animal, praying for sign before dark, and then.... VOILA 41:00 Blood-tracking dogs 47:00 Full October, full heart

Procuring Blessings from Heaven David A. Thomas, a BYU professor at the J. Reuben Clark Law School when this devotional address was given, will give his remarks

Show Notes:00:12: Welcome, David Palombo, President and COO of Launch That. Brands include: Asbestos.com, Retireguide.com, Drugwatch.com, Annuity.org, Consumernotice.org1:39: Launch That's content creation process with E-A-T in mind5:53: Balancing high-quality content and scale for content creators8:09: How to separate ownership, performance across team members9:10: Procuring experts for content review14:26: How to motivate link builders17:52: The difficulty of generating links, shift towards passive links18:27: The biggest motivators for content creators20:53: Annuity.org' link-building element, “Cite Us” and its benefits23:14: Why authority is key for passive links24:55: How Launch That uses feedback CTAs30:07: What lift or data does “Cited Research Articles” show?32:35: Breakdown of David's team, what “lateral roles” means36:09: The ideal process for writers38:31: What is Launch That excited about?Show Links:Learn more about Launch ThatFollow David on TwitterFollow Ross on TwitterSend us an email