Podcasts about Pyrenees

The Ag Net News Hour's Lorre Boyer and Nick Papagni, “The AgMeter” highlighted some news from China about a change in a trade leadership could be a turning point when it comes to negotiating tariffs between the U.S. and China.  Nick then had an interview with Kings River Packing regarding Georgia citrus growers coming to California and touring their operation. The California citrus market is thriving, with Kings River Packing handling over 22 million boxes. The company faces challenges from tariffs, particularly in Canada, but sees opportunities in domestic product demand. The lemon market is expected to improve, with increased demand in summer. The tour hosted just over 20 visitors. ​The USDA is considering significant changes to its Farm Service Agency, Natural Resources Conservation, and Risk Management Offices, including potential closures and staff consolidation. A proposal from the Office of Management and Budget aims to cut fiscal 2026 funding, reduce research and conservation efforts, and trim program budgets. The plan includes moving staff from Washington, D.C., to rural areas and forming state committees to oversee local operations. Concerns have been raised about the impact on county committees and the ability to accommodate farmers without internet access. The 2018 Farm Bill requires USA to notify Congress before closing any FSA office. ​This segment is brought to you by the highlighted some news from China about a change in a trade leadership could be a turning point when it comes to negotiating tariffs between the U.S. and China. Nick then had an interview with Kings River Packing regarding Georgia citrus growers coming to California and touring their operation. The California citrus market is thriving, with Kings River Packing handling over 22 million boxes. The company faces challenges from tariffs, particularly in Canada, but sees opportunities in domestic product demand. The lemon market is expected to improve, with increased demand in summer. The tour hosted just over 20 visitors. The USDA is considering significant changes to its Farm Service Agency, Natural Resources Conservation, and Risk Management Offices, including potential closures and staff consolidation. A proposal from the Office of Management and Budget aims to cut fiscal 2026 funding, reduce research and conservation efforts, and trim program budgets. The plan includes moving staff from Washington, D.C., to rural areas and forming state committees to oversee local operations. Concerns have been raised about the impact on county committees and the ability to accommodate farmers without internet access. The 2018 Farm Bill requires USA to notify Congress before closing any FSA office. This segment is brought to you by the Almond Board of California. In the latest episode of the Almond Journey podcast, Chuck Fleck of Sierra Gold Nurseries discusses the challenges and advancements in almond breeding. He explains the slow cycle of almond hybridization, which can take up to three years to test for self-fertility. Fleck highlights the importance of breeding for resistance to the navel orange worm, which caused significant industry issues in 2023. He also notes the introduction of new self-fertile varieties like Shasta and Pyrenees, which have improved crop management but can be demanding on rootstocks. The conversation underscores the need for resilient almond varieties as pesticide resistance and regulatory changes may impact future production.California. In the latest episode of the Almond Journey podcast, Chuck Fleck of Sierra Gold Nurseries discusses the challenges and advancements in almond breeding. He explains the slow cycle of almond hybridization, which can take up to three years to test for self-fertility. Fleck highlights the importance of breeding for resistance to the navel orange worm, which caused significant industry issues in 2023. He also notes the introduction of new self-fertile varieties like Shasta and Pyrenees, which have improved crop management but can be demanding on rootstocks. The conversation underscores the need for resilient almond varieties as pesticide resistance and regulatory changes may impact future production.

What makes the difference between a forgettable story and one that lingers in your mind long after you've turned the final page? Best-selling author and playwright Greg Mosse reveals the secret early in our conversation: "Boring books are finished by their writers, and good books are completed by their readers, because there's space for the reader's imagination within the story."This philosophy of collaborative storytelling runs throughout our conversation as Greg shares his remarkable journey from contemplating army life to becoming an acclaimed writer of both cozy mysteries (The Maisie Cooper Mystery Series)  and futuristic thrillers (The Alex Lamarque Thriller Series). We also talk about creating authentic characters across different genres and his new novels, The Coming Fire and Murder at the Wedding. Whether you're an aspiring writer seeking craft advice, a reader curious about how your favorite stories come to life, or simply someone who appreciates thoughtful conversation about creativity and identity, this episode offers warmth, wisdom, and a fascinating glimpse into the mind of a versatile storyteller.The Coming FireFirst came the darkness.Then the storm.Now Alex has no choice: it's time to face the fire.Following a fighter jet crash in the Haitian hinterland, special agent Alex Lamarque is taken captive by a violent, drug-addled gang, the only authority in this lawless territory.Unknown to Alex, his lover Mariam Jordane has escaped the deadly flood of her home valley in the Pyrenees. But Mariam, along with Alex's mother Gloria, is trapped on the wrong side of the world, facing a crescendo of dangers: the AI viruses crippling the digital state; the breakdown of law and order; and unexpected, terrifying news from a Paris observatory.And four thousand kilometres to the south, in the remote Sahara, the consequences of the cataclysmSend us a textSupport the show"Enjoying 'The Conversation'? Support the podcast by buying me a cup of coffee ☕️! Every contribution helps keep the show going.https://ko-fi.com/nadinemathesonDon't forget to subscribe, download and review. You can purchase books by the authors featured in our conversations through my affiliate shop on Bookshop.org. By using this link, you'll be supporting independent bookstores, and I may earn a small commission at no additional cost to you. Follow Me:www.nadinematheson.com BlueSky: @nadinematheson.com Substack: @nadinematheson Instagram: @queennadsThreads: @nadinematheson Facebook: nadinemathesonbooksTikTok: @writer_nadinematheson

In this week's episode of Witch Hunt podcast, Josh and Sarah translate to English when the guest speaks in Spanish. Please enjoy this new experience like we have.. We welcome Spanish documentary photographer and filmmaker Judith Prat. With a background in human rights law, Judith powerfully examines the persecution of women accused of witchcraft in the Pyrenees during the early modern period.Judith discusses her documentary film "Decían Que Era Bruja" (They Said She Was a Witch), which pays tribute to the innocent women targeted during the witch hunts in Spain. She also shares insights about her photography exhibition "Brujas" and accompanying photobook featuring 67 striking images that document the landscapes of the Pyrenees and the women who inhabit them today.Through her work, Judith challenges the stereotypical portrayal of "witches" as old hags, revealing instead the truth about ordinary women who were unjustly persecuted. Join us for this fascinating conversation about memory, justice, and reclaiming historical narratives through art. Judithprat.comArticle:Dénia reflects on femicide with the documentary 'They said she was a witch' by Judith Prat Purchase Judith Prat's Photo Book: Brujas Listen to episode:Secrets of the Basque Witch Hunt with Jan MachielsenEnd Witch Hunts U. S. Nonprofit OrganizationSign up for our NewsletterDonate to Witch Hunt Podcast Conference Fund

Join host Craig Dalton and Trek Travel's Rich Snodsmith as they take you on an exhilarating journey through the heart of gravel cycling in Italy. In this episode of The Gravel Ride podcast, they share their recent experience at the Strade Bianche Gran Fondo trip organized by Trek Travel. With over three decades of friendship, these two avid cyclists reminisce about their chance meeting at the Lugano Cycling World Championships in 1996 and their shared passion for the sport. Throughout the episode, Rich and Craig discuss their incredible adventures, from vintage bikes at L'Eroica and witnessing the Strade Bianche professional bike race, to participating in the challenging 140-kilometer Gran Fondo alongside 7,000 other riders. They also share their encounters with pro cyclists and the camaraderie of the Trek Travel group. If you're looking for an immersive and unforgettable gravel cycling experience, this episode will inspire you to find dirt under your wheels and explore the breathtaking landscapes of Italy. Topics discussed: Introducing the Strade Bianche Gran Fondo trip with Trek Travel  Riding an international Gran Fondo  Experiencing the energy and spectacle of professional bike races  Meeting pro cyclists and gaining insights into the sport  Challenges and rewards of gravel riding in Italy  Stunning scenery, castles, and brick towns on the route  The supportive and well-organized nature of Trek Travel trips  Exciting plans for future cycling adventures Full Transcript: Craig Dalton (Host) | 00:00:03 to 00:00:33 Hello and welcome to the Gravelride podcast, where we go deep on the sport of gravel cycling through in depth interviews with product designers, event organizers and athletes who are pioneering the sport. I'm your host, Craig Dalton, a lifelong cyclist who discovered gravel cycling back in 2016 and made all the mistakes you don't need to make. I approach each episode as a beginner to unlock all the knowledge you need to become a great gravel cyclist. This week on the show, we welcome Rich Snodsmith from Trek Travel. Rich is one of my oldest cycling friends. Craig Dalton (Host) | 00:00:33 to 00:01:00 We met over 30 years ago, actually, in Italy. As you'll hear from our story, Rich and I were recently in Siena in Italy for the Strada Bianchi Gran Fondo trip. With track travel, we were able to watch both the professional bike race as well as participate in a 140 kilometer mass start. Gran Fondo across the white roads, the white gravel roads of Siena. Fantastic trip. Craig Dalton (Host) | 00:01:00 to 00:01:10 I can't wait for you to hear more of the details. With that said, let's jump right into the show. Hey, Rich, welcome to the show. Hey, Craig, good to see you. Thanks for having me on. Craig Dalton (Host) | 00:01:10 to 00:01:36 Yeah, absolutely. You and I just shared a magical experience on the roads and trails of Italy, which is the purpose of you joining this call. But you, you and I have a rich history, no pun intended, of cycling experiences in Italy. That's right. We met randomly in 1996 at the Lugano Cycling World Championships and have stayed friends ever since. Craig Dalton (Host) | 00:01:36 to 00:01:51 Yeah, fortunately I. I eventually moved to San Francisco a few years later. So we were able to ride together, right? Yeah, yeah, yeah, we were able to ride together for. Gosh, it's hard to believe it's three decades at this point, which is crazy to think about. Craig Dalton (Host) | 00:01:51 to 00:02:14 My end of our Lugano story was I was working in Italy and my colleague, who we both know, Jeff Sanchez, said to me, going to go to the World Championships and oh, by the way, we have to go pick up Rich. He's going to be at the Duomo in Milan on the way. Pre cell phones, be there at 5:00. Don't be late. Yeah, exactly. Craig Dalton (Host) | 00:02:14 to 00:02:34 So super fun to finally go back to Italy together. Obviously, we've been riding on the roads and trails of Marin county for a long time, but to finally have the stars align on this trip was fantastic. Yeah, it was great to get out there and do that again. We also saw another World Championships together in Richmond, Virginia. That's right, yeah. Rich Snodsmith (Guest) | 00:02:34 to 00:02:40 The thing for the World Championships, you've. Seen a few and we've got a future one. I Think in our plans, right? Oh, yeah. Montreal 2026. Rich Snodsmith (Guest) | 00:02:40 to 00:02:55 Let's go. There we go. See you there. So this, you put the idea of this trip in my mind probably December of last year. And the trip, to be specific, because I don't think we've mentioned it, although I probably mentioned it in the intro. Craig Dalton (Host) | 00:02:55 to 00:03:09 Is the Strada Bianchi professional bike race trip with Trek Travel. Was it me that put it in your mind? I was asking you where you were going to go. I thought you. I thought you convinced me, but I was down as soon as you suggested it. Craig Dalton (Host) | 00:03:11 to 00:03:52 It's interesting. Obviously, we're on a gravel cycling podcast and this is sort of a. A hybrid trip almost because we're road riding, but we're riding on the Strada Bianca, the white roads of Tuscany outside Siena. And for those listeners who are fans of both professional road racing and gravel cycling, I think Strada Bianchi is the race that gets us most excited because we see the coverage, we see the professional road riders riding on gravel, and the visuals are just awesome. And they're kind of like what we experience as gravel racers and riders routinely. Craig Dalton (Host) | 00:03:52 to 00:04:19 But so cool to see all the pro bike teams go through and participate in the event. So I was super stoked, obviously. I'd been on a Trek Travel gravel tour in Girona a couple years prior, so I'd had that experience with Trek, but this is the first kind of pro bike race enabled tour that I'd ever been on. Yeah, I mean, it's really interesting to blend those things together. I mean, you being more of a gravel rider, me being more of a road rider. Rich Snodsmith (Guest) | 00:04:20 to 00:04:59 But the last few trips I've taken with Trek Travel have been gravel trips. You know, getting out there and trying new things, trying the Vermont trip, trying the Dolomites last year, this was just a really cool experience to put like my fandom of the road cycling and racing world along with this, like, almost instant classic. The race has only been around for 20 years and it's like, become a real fan favorite. Yeah, I was, I was looking up some of the history of the race and I didn't realize that it started out with Laroica, which is a. An event that many people have heard about where you ride vintage bikes on this course. Craig Dalton (Host) | 00:04:59 to 00:05:18 And the professional bike race emerged. So the loraca started in 1997. In 2007 is when the professional bike race emerged. So it's interesting. And obviously being in that region and riding in that region, we saw signs of Loraka all over the place, right? Rich Snodsmith (Guest) | 00:05:18 to 00:05:38 Yeah, we Even ate at the Laroica Cafe. That was incredible. Yeah, exactly. And I came home with a Loracha sweatshirt as well. And then the, the, the cool thing, and we probably failed to mention it at this point is there's the Gran Fondo the day after, after Strada Bianchi, which was awesome. Craig Dalton (Host) | 00:05:38 to 00:05:59 So we actually get to go on a 140 kilometer rides. A ride on the similar roads as the professionals. Yeah, it's not the full men's road course, but it's pretty close to the women's road course and we cover all the last, you know, climbs, you know, that the. Both the men's and the women's race covered. That was really cool. Rich Snodsmith (Guest) | 00:05:59 to 00:06:21 Especially after seeing them finish the day before and then going out and riding those roads, seeing where Poga crashed and then, you know, doing that last 20k of climbs is just bananas, beautiful and hard. It was pretty rewarding that ride. I can't wait to get into that details a little bit more of the event later. I did. I'm. Craig Dalton (Host) | 00:06:21 to 00:06:46 As I'm speaking, I misspoke because I have been to Europe once before around the Tour of Flanders and did the Tour of Flanders grandson do, which I noted. And in speaking to the Trek travel guides, you've got a series of awesome trips that month in Flanders of a similar vein. Right. You do have Perry Roubaix and. Or a Flanders trip. Rich Snodsmith (Guest) | 00:06:46 to 00:06:57 Yeah. You can choose the whole Holy Week, you could do both Flanders and Roubaix or you can break it into chunks and do one or the other. So it's. Yeah. If you're a pro race fan, that's a nice companion to Strat Bianca. Rich Snodsmith (Guest) | 00:06:57 to 00:07:10 The. The Flanders Roubaix ultimate weekend or ultimate week there. And then one of the highlights of the year, presumably for Trek travel is your Tour de France tours. For sure. We take over a couple hundred people there every year. Rich Snodsmith (Guest) | 00:07:11 to 00:07:19 We do usually do five or six trips through the Alps and the Pyrenees. It's. That's a pretty exciting one too, if you've never been to the Tour. For sure. Yeah. Craig Dalton (Host) | 00:07:19 to 00:07:45 Well, let's talk through the trip a little bit that we participated in because I think it'll give people a flavor. I've talked about my, my experience with track in Girona and my general love of gravel travel. But more extensively, I love traveling by bike and having these experiences because it's just, it's just so much fun. So we start off the trip, it's a pretty quick trip relative to some others because in a five day timeline. Right. Craig Dalton (Host) | 00:07:45 to 00:08:01 So we flew over. You'd Already been in Europe, but I flew over to Florence and met you the night before. And day one, we basically just get picked up by our guides and head on over to Siena, which is about an hour and a half away. Yep. And then the bikes. Craig Dalton (Host) | 00:08:01 to 00:08:21 Yeah, straight onto the bikes. And the beauty of. The beauty of this trip and all the truck travel trips is they've got bikes already set up for you, so you send your measurements and if you want to ride your own saddles or pedals, you can, you're welcome to bring those, but they'll basically get it dialed. And that. That first day, I think we went for maybe an hour and a half shakeout ride just to see how the bike. Rich Snodsmith (Guest) | 00:08:21 to 00:08:31 30 miles. Yeah, yeah. And how many people were in our group. We had 19 with us and then three guides. Okay, so is that pretty typical on these pro bike? Craig Dalton (Host) | 00:08:31 to 00:08:46 Sort of. They tend to sell out. They're pretty popular. And guests will go back and forth between the Strada Bianca or. I think quite a few of the guests or folks that were on our trip had done the ultimate Holy Week trip before with Flanders and Roubaix and some had done the tour as well. Craig Dalton (Host) | 00:08:46 to 00:09:03 Yeah. It was pretty fascinating talking to some of the men and women on our trip to learn just how many trips they had done with you guys. Yeah, it was neat to like show up and kind of already have the camaraderie of. A lot of the guests on that trip had been with Nick or Viba or Gio on previous trips. So they were. Rich Snodsmith (Guest) | 00:09:03 to 00:09:21 There was already sort of a built in fan base there. Yeah. And I suppose it's. I suppose it's the nature of this type of trip, but I felt like everybody in the crew was quite competent on the bike and there were some people who were faster than us, some people slower than us, but everybody was mostly faster. Yeah. Rich Snodsmith (Guest) | 00:09:21 to 00:09:25 There's an impressive riders on this trip. It was pretty, pretty great. Yeah. Yeah. And the. Craig Dalton (Host) | 00:09:26 to 00:09:45 And the guides were equally impressive both, you know, across the week. Just getting to know them personally, seeing their fitness. A, but B. And more importantly, they're just understanding of all the sectors and the roads that we'd be riding and their, their love of Strada Bianchi. Yeah, the knowledge and passion for the race was definitely evident. Rich Snodsmith (Guest) | 00:09:45 to 00:09:57 It was pretty cool. Yeah. So we got a shakeout ride on the Monday or, sorry, on the first day of the trip. Yeah. And then the second day we went a bit longer and kind of got our first real look at some of the. Craig Dalton (Host) | 00:09:57 to 00:10:19 The white roads. Yeah, we think it was a 50. It was a nice lead up to the Fondo because it was like a 30 mile day one, a 50 mile on day two, which was pretty challenging. It was, but not like back breaking. And then we went to the race to view the race viewing day, which was like a gentle 30 miles before the Fonda, which was kind of a nice way to structure the week. Craig Dalton (Host) | 00:10:19 to 00:10:42 Yeah. When I think when I first looked at that mileage, I'm like, gosh, I'm going all the way to Italy. I just want to ride my ass off. But as, as it came down to it between like travel fatigue, it being earlier in the year, and the punchiness of those climbs we were experiencing on day two, like that was enough in sort of those first couple days. And I felt totally satisfied. Rich Snodsmith (Guest) | 00:10:42 to 00:10:56 Yeah, you can put in if you're doing the big options every day. You get 200 miles in, in four days, plus the race viewing. So it's, it's, I think it's a really well designed trip. It's, it is compact. But it's surprising how tired you can be after doing those four days. Craig Dalton (Host) | 00:10:56 to 00:11:10 Yeah, yeah, a hundred percent. The elevation is pretty. Every day has a nice chunk of elevation gain. Yeah. And I think for, for us, like we don't have a ton of rolling hills around where we live, they said they tend to be more sustained. Craig Dalton (Host) | 00:11:10 to 00:11:28 So it definitely felt different to me. I was feeling a little underprepared that, that 50 mile day, thinking, Gosh, we've got to do 90 plus in the Gran Fondo. It's going to be a long day out there. I'm not gonna lie. I don't think I said it during the trip, but I was a little worried after the first two days. Rich Snodsmith (Guest) | 00:11:28 to 00:11:39 I was grateful for the race watching like cool down day before the Fondo. It all worked out. But yeah, yeah, yeah. So we should, I mean, we should talk through a little bit. We'll get into race day next. Craig Dalton (Host) | 00:11:39 to 00:12:05 But you know, basically every day after the ride, you just leave your bike and the team cleans it, takes care of it, puts it away. You've got really nothing to do but show up and eat and enjoy yourself in Siena. Yeah, take a nap, whatever you need. We, we stayed at a great hotel, the Hotel Athena, just right outside, like in Siena, but just outside the wall. So it was easy to walk like 10 minutes into town. Rich Snodsmith (Guest) | 00:12:06 to 00:12:24 Really, really great location. I mean, one of the best things about the Fondo day was waking up to a completely clean, like just power wash, power dried, chain lubed. It was like a brand new bike getting Ready to ride out to the start. It was pretty great. Clean bike is a fast bike, so I appreciate that. Craig Dalton (Host) | 00:12:24 to 00:12:40 And shammy time's training time. That's right. But yeah, those guys work their butts off to keep those bikes in great shape every morning when you show up. Yeah, no doubt about that one. Sort of topography. Craig Dalton (Host) | 00:12:40 to 00:12:50 Topography note. Siena is up on a hill. Yeah. And you know, that was like warm down. There's no warm down and there's no sort of. Craig Dalton (Host) | 00:12:50 to 00:13:08 In the, in the early mornings when we were rolling out, we're going downhill for 5, 10 minutes no matter what. So it was quite cool on the road out in the rollout in March, for sure. We lucked out. We, the guides every day were saying, it's not usually like this. Like it was. Rich Snodsmith (Guest) | 00:13:08 to 00:13:18 We had like mid-60s during the day, every day. And it was. Fortunately we saw almost zero rain, which was great. Would have been tough to ride those roads in the mud. A hundred percent. Craig Dalton (Host) | 00:13:18 to 00:13:38 And I think it just would have taken away from how much fun we had out on the course on the third day, which is. So we, we did ride maybe 15, 20K out to, I think sector number two on the women's and men's road course. Got to see the women come through, which is a lot of fun. Right, right on one of the. Those gravel roads. Craig Dalton (Host) | 00:13:38 to 00:13:49 Cheer them on. We had ridden that road the day before and then we went to a cafe. Totally overwhelmed. This local cafe with 23 people needing locusts. Yeah. Craig Dalton (Host) | 00:13:49 to 00:14:07 Yeah. I think ebay went in there and basically said, I will buy your entire rack of baked goods. And he just walked him outside and he's like, get the cappuccino machine going and keep them going until we say stop. Yeah, that was great. It was a nice break between the women's and the men's race. Rich Snodsmith (Guest) | 00:14:07 to 00:14:26 It was incredible to see, like the riders go through, but then you just see the apparatus of like all the, the sort of security cars, then all the team cars. And at a certain point, both of our videos, all you can see is dust. When you're on the gravel, when everybody's raging by in the team cars, it's like, there they go. And here come. Here comes the caravan, the follow caravan. Craig Dalton (Host) | 00:14:26 to 00:14:40 It's pretty cool when the safety motorcycles come by and sort of just casually brush people a little bit further to the side of the road. Get, get closer to the curb, will you? Yeah, yeah, yeah. It was interesting. I mean, we didn't. Craig Dalton (Host) | 00:14:40 to 00:14:53 We couldn't see much of the run up of the women's race, but there was Seemingly a fracture. Even at the point in which we started watching, I think there might have been a crash before the women's race. Pretty broken up outside of the main pack. Yeah, yeah. So it was cool. Craig Dalton (Host) | 00:14:53 to 00:15:21 Yeah, they were going slow enough that you could kind of really see your, your favorite athletes cruise by, which is a lot of fun. And to your point, it is always cool seeing all the support the professional athletes get in the team cars. Yeah, it was interesting to see the breakaway. You know, in the men's race you had like a two or three minute breakaway. To see them go by first and then their car, their follow cars and then seeing the, the whole peloton and like UAE on the front clearly just ready to rip it. Rich Snodsmith (Guest) | 00:15:21 to 00:15:43 It was pretty cool. Yeah, yeah, yeah. And we should mention that the, the night before with this trip, we had the opportunity, right, to meet the Lidl track team and we got to go on the, the, the tour bus, as I would call it, the, you know, the big bus that the riders hang out in before and after the race. No photos. Yeah, I was really excited to do some photos. Rich Snodsmith (Guest) | 00:15:43 to 00:15:53 Yeah. And they said no photos, no photos. And, and then we saw the, you know, the, the mechanics van with all the bikes. Mobile service course. That was incredible. Rich Snodsmith (Guest) | 00:15:53 to 00:16:01 Like. Yeah. How many bikes, wheels, chain, chain sets, tires. It's just like a. Incredible organization to get that all set up. Craig Dalton (Host) | 00:16:01 to 00:16:09 Yeah. And then it was cool meeting. We got to meet the women's team and some of the men's team members. Do you remember who we got to talk to? We talked to the whole women's team. Rich Snodsmith (Guest) | 00:16:09 to 00:16:28 They all kind of came out. We sort of had dinner that night with them in the hotel. So we got to talk to mostly Ena Tutenberg, the director, Retta Hansen, great domestique. And then Lizzie Danan was pretty, they were pretty engaging, pretty, pretty fun to see them all chatting up and answering questions from our group. And we got to met. Rich Snodsmith (Guest) | 00:16:28 to 00:16:39 It was a little bit different with the men. They kind of came and went. But we got to meet the previous year's second place finisher Tom Scoins. That was really interesting to talk to him about his race. I think you talked a bit to Quinn Simmons. Rich Snodsmith (Guest) | 00:16:40 to 00:16:53 So we got to meet like a little bit of the whole team there, which was really cool. Yeah, it was cool. And probably not giving away any secrets. Say they, they had a buffet that was separate from our meal. They had scales to weigh their food. Craig Dalton (Host) | 00:16:53 to 00:17:10 They were quite a bit more disciplined than our 19 person group. Yeah, that was, I was surprised to see that as well. I was with my back to them. So they're weighing their food, really, as I'm. As I'm shoveling my pescatarian options in. Craig Dalton (Host) | 00:17:12 to 00:17:39 Um, so then we going back to race day, we see the men in the same location, then we ride ourselves back to Siena that day. Um, and I think we were able to go back to that. Well, I know we were able to go back to the hotel and then make it into the piazza for the time that the women were going to be finishing, which was awesome. We couldn't have timed it better. Yeah, it was great to get back to the hotel, drop off the bikes, grab a quick shower, and then head over there. Rich Snodsmith (Guest) | 00:17:39 to 00:18:06 To watch the last, like, 20k and see him come into the finish line was super, super exciting. It's just such a beautiful, scenic place to finish a bike race. We'll get into. I mentioned that it's up at the top of a hill, so we'll talk about what it's like finishing there, but just you've got this square that's not that big, a great, beautiful clock tower. And the imagery is just stunning. Craig Dalton (Host) | 00:18:06 to 00:18:24 When they come around the final corner, there's people up in their apartments cheering them on from around the corner. And then you see a rider emerge or a sprint emerge to a slight downhill to the finish line. It's just an incredible scene. Yeah, it's pretty iconic. Like, if you think about, like, that finish line, compared to. Rich Snodsmith (Guest) | 00:18:24 to 00:18:44 You could compare it to, like, the finish in Roubaix on the velodrome or the finish on the Champs Elysees in France. It's a super, super different way to finish a bike race up that steep, the Santa Catarina steep climb into the compos. Just really unique. And we were able to get, I mean, super close to the. To the women's finish. Rich Snodsmith (Guest) | 00:18:44 to 00:18:51 Yeah, it was. That was sort of shocking how few people were there. It's sort of a bummer. We were there for the women's race. We're just going to say that now. Rich Snodsmith (Guest) | 00:18:51 to 00:19:16 So we were excited to be so close and to see the podium ceremony afterwards. But you got some great shots of Demi Vollering winning. And then we were standing right where they all finish, and they're all kind of, like, bottlenecked into this little corner and their whole team is surrounding them and people are congratulating them, and they all just look destroyed, and you're just like, wow, how can you get this close to such amazing athletes? But it was. It was really, really cool. Craig Dalton (Host) | 00:19:16 to 00:19:36 Yeah, super cool. And then so we watched the celebration as they got their trophy and sprayed the champagne. We're almost close enough to get hit with champagne. I feel like that was cool. And then the track team had secured a lunch spot right on the piazza in one of the restaurants with the massive flat screen tv. Craig Dalton (Host) | 00:19:36 to 00:20:02 So we were able to roll over there, joined lunch that was already in progress and watch the men's race on TV for a few hours. Yeah, that was like a really cool setup to see the women's finish go stuff our faces and, and keep track of the race while we did it and then be able to run right back outside to see the men finish in the same way. I mean it was pretty remarkable. I think we like getting kind of itchy with about 15, 20k to go. We're like, you ready? Rich Snodsmith (Guest) | 00:20:02 to 00:20:35 Let's get out there, stake out our spot along the finish line. It was awesome. You know, being in North American, we don't always get to watch these events live as they're unfolding. So just sort of feel the energy and watch on the TV obviously that the Tom Pickock Pagachar breakaway was happening and we were all, I think all eyes were on the television at the point where they've got this great shot of Tade ripping around this corner and just hitting the deck. And I didn't think he was going to get up. Craig Dalton (Host) | 00:20:35 to 00:20:47 I don't know about you. It looked, and the first time I saw it, it looked like he really wailed his head and he rolled far into the grass. Got catapulted into the grass. Yeah, yeah. I was absolutely shocked he was able to get up. Craig Dalton (Host) | 00:20:47 to 00:21:22 And then it was nice to see Tom Pickock do the gentlemanly thing and you know, he, yeah, kind of shook his head after the crash but you know, clearly just soft pedaled until today came back to him. It was, it's incredible when you're either in the restaurant or like on the square with the Jumbotrons and something like that happens and you hear the whole crowd gasp, you know, like that, that like collective gasp of a few thousand people right next to you is like pretty like wow, that just happened. Exactly. A shocking mid race events for sure. Yeah, totally. Craig Dalton (Host) | 00:21:22 to 00:21:50 And then once it was back on, like you said, I think with, with, you know, 15k today attacked maybe with 18k to go. And by 15 or 10k we were like, we gotta get out there and get on the streets and get right by the finish line again to see this. Yeah, it was incredible to see him come over the line first all battered and bloodied and he had, was so full of Adrenaline. He didn't say much until he got into the interviewing room. It's like right before he was going to go get his trophy that it kind of hurts now. Rich Snodsmith (Guest) | 00:21:50 to 00:22:15 It's like he had so much adrenaline to attack and finish the race, but as soon as the race is done, he's like, oh, I'm really scratched up. Yeah, he was totally tore up. And then the other interesting thing for me at the finish line was that, you know, not a lot of people actually finish the race, which is. I mean, as a professional, I get it. Like, you do your job, and then you and I will talk about how hard it is to get to the finish and. Craig Dalton (Host) | 00:22:15 to 00:22:25 And why, if. If you weren't required to get there, maybe you don't get there. So I think maybe only, like, 20, 25 riders finished. Does that feel right to you? That sounds about right. Rich Snodsmith (Guest) | 00:22:25 to 00:22:39 Once. Once you're out of contention, there's not a whole lot of reason to struggle through. It was. It was incredible to stand there and watch the finishes that come through that just covered in dust, sometimes dust and blood and just looking shattered. Uh, and, yeah, was a little scary. Rich Snodsmith (Guest) | 00:22:39 to 00:22:53 Thinking about what we were going to do the next morning didn't help the nerves. No. Real quick shout out to Tade. I thought it was so classy. When he was being interviewed after the finish, they're like, hey, you're the first world champion to. Rich Snodsmith (Guest) | 00:22:53 to 00:23:00 To win Strada Bianche. And he's like, no, Lada Kapeki won last year. She was the champion. I love. I love that. Rich Snodsmith (Guest) | 00:23:00 to 00:23:08 It was so great. It's just, like, such a classy guy and sort of respect for the sport and his fellow athletes. Pretty cool. Yeah. 100%. Craig Dalton (Host) | 00:23:09 to 00:23:26 Well giddy with our. Our race day experience, we then kind of went off to dinner and back to the hotel and needed to get our heads around what 140km on that course was going to look like for us in the gran fondo with 7,000 of our closest friends. Yeah. I'm not gonna lie. I was a little nervous about that start. Rich Snodsmith (Guest) | 00:23:26 to 00:23:33 Just not. Not about the. Well, okay. Maybe a little bit about the distance and the elevation, but just. Yeah. Rich Snodsmith (Guest) | 00:23:33 to 00:23:48 Do you want to talk about what that was like? Yeah. Like a starting bell go off and 7,000 people take off. I know you've done, like, SBT and Unbound, so it's probably not that different, but the scale was pretty large. Yeah. Craig Dalton (Host) | 00:23:48 to 00:24:02 Yeah. I think, you know, the guides did a really good job of one, previewing us some of the terrain we were going to be on. Yeah. They gave us a lot of confidence that the Trek van was going to be there. So we, we had multiple drop bag locations. Craig Dalton (Host) | 00:24:02 to 00:24:31 We knew they were going to be there for us, that we didn't have to go to the mass, you know, rest stop areas, which was a super luxury. So we're on the Trek Checkpoint SLR bikes with 45C gravel tires on them. So, you know, pretty robust bicycle for this kind of event. When you compare to what a lot of people were riding. I think the professionals were still on 28 or 30s and full slicks. Craig Dalton (Host) | 00:24:31 to 00:24:46 So interesting from an equipment perspective. And that'll come up, I think, in our conversation. But we get up at 6am we go down to breakfast. You and I are roommates. We go down to breakfast at like 6:01 and every single table is occupied. Craig Dalton (Host) | 00:24:46 to 00:25:02 We're sort of fighting for space. This is clearly everybody's fueling up. There's, you know, dozens and dozens and dozens of people in the hotel who are going to go on the same journey we are. I think our rollout time from the hotel was 7:00am does that sound right? That sounds right. Rich Snodsmith (Guest) | 00:25:02 to 00:25:12 Yeah. Yeah. So we, we had to go down a hill. This detail wasn't clear in my mind morning of. But we had to ride somewhere to start the event. Craig Dalton (Host) | 00:25:12 to 00:25:29 And of course, being in Siena, we had to ride downhill. And then right back then we, and then we rode back up to another part of town. And there were multiple different staging areas based on a color on your number plate. So we kind of fumbled around. Maybe there was five or five different colors out there. Craig Dalton (Host) | 00:25:29 to 00:25:41 I think we were in the, the green sector and there's. There had to have been 1500 people in our sector alone. Yeah, it was. I think it was based on distance you were doing and maybe the speed you were going to ride. I'm not sure. Craig Dalton (Host) | 00:25:41 to 00:26:10 Yeah, yeah, there could be something like if you're demonstrably a fast person, you're going to go in a different color than us. But, you know, we've been, we be in particular had mentioned, like, it's crazy town to begin with in this event. And I think in addition to 7,000 people being around you, we started with a massive downhill. Yeah, there were a lot of people going really fast. It was good advice. Rich Snodsmith (Guest) | 00:26:10 to 00:26:30 He was saying, you know, kind of keep your space and kind of stay to the right because people are going to want to pass on the left. And they were certainly doing that. So, yeah, I think we stayed together or within close proximity just to, you know, for the first. Like you said, the first Hour or so to navigate some of that. But once we hit that first section of dirt, I saw the. Rich Snodsmith (Guest) | 00:26:30 to 00:26:46 I saw the robot eyes go on, and you were gone. You're like, dirt. My comfort zone. I wasn't so comfortable with all these people flying around me. I remember at one point you and I were sort of casually riding maybe like three feet apart. Rich Snodsmith (Guest) | 00:26:46 to 00:27:07 Yeah. And someone just splits the middle. And I was like, okay, I guess we gotta ride closer if we're gonna discourage these people from dive bombing. And they were dive bombing left, right, and center, no matter what we did. Yeah, there was a lot of passing on the right, passing in weird places, and a lot of people just sinistra passing on the left. Rich Snodsmith (Guest) | 00:27:07 to 00:27:13 I'm on your left. I'm going hard. It was like. And. And my problem is I never internalized which one was right or left. Craig Dalton (Host) | 00:27:13 to 00:27:22 So I would just kind of keep it a straight line whenever possible. Hold still. Yeah. So, yeah, there's. I mean, I think blissfully in terms of the amount of mileage we needed to cover. Craig Dalton (Host) | 00:27:22 to 00:27:57 It was nice that there was, I don't know, call it 20k of riding on pavement to break things up a little bit before we hit the first dirt section. First dirt section was 2.1km long. Still pretty packed in terms of people being around, but definitely, like, I felt more personally in my comfort zone at that point. I knew that from an equipment perspective, with the 45C tires, I had a lot more control than a lot of the. My Italian compatriots who were riding 25s and 28s on their full arrow road bikes. Rich Snodsmith (Guest) | 00:27:57 to 00:28:16 There were a lot of flat tires in that first couple hours. Yeah, yeah, no doubt there was. There was some parallels with the unbound experience where it's just crazy and flat tires are happening all the time. That was the nice thing about the checkpoint. Like, the tires are, you know, a little bit bigger, but no, no one on the ride got a flat. Rich Snodsmith (Guest) | 00:28:16 to 00:28:30 And that's just really comfortable. Like in a ride like that where it's. It can be pretty challenging, both from a elevation perspective, but also just a terrain perspective, just getting bounced around a bit. It was, if I felt pretty. Pretty good at the end, surprisingly. Craig Dalton (Host) | 00:28:30 to 00:28:48 Yeah. I think for. I think for. For people who haven't done a ton of gravel riding, it was a confidence inspiring choice to set them up that way because you could go in as someone who's ridden on the road a ton and ride that gravel and not feel like the bike was all over the place. Yeah. Craig Dalton (Host) | 00:28:48 to 00:29:06 Totally sketchy. I mean, it's Totally stable under you. Yeah, I witnessed some sketchy, sketchy stuff out there with people and not nothing to do with their bikes handling talents. It was just equipment choice. They like literally could not stay on their line because of their tires being. Rich Snodsmith (Guest) | 00:29:06 to 00:29:29 So much smaller and rim brakes on some of those things. The descents, I mean there's. We talk about the climbs but like even some of the descents were, you know, somewhat challenging to navigate, especially with a group. It really kind of opened up once you made the turn to the, the longer part of the event. The, the full fondo and then it kind of really opened up for us like where there was riders but not nearly. Craig Dalton (Host) | 00:29:30 to 00:29:51 Yeah, yeah, a hundred percent. And I think it's a good, it's a good point. On the descending it definitely was. You could definitely see the people who had either just confidence warranted or unwarranted or the right bike for the situation. Yeah, because I was, you know, there were definitely stutter bumps from all the riders out there. Craig Dalton (Host) | 00:29:51 to 00:30:11 So you definitely got into situations where you were, you were getting a lot of feedback from the trail. Yeah, it's amazing to have ridden some of those roads in the first couple of days. I think they actually go through and they grade it before the race. Like they try to kind of smooth it out a little bit. But after, you know, two races go through with all the cars and all the riders, the conditions have changed in one day pretty significantly. Rich Snodsmith (Guest) | 00:30:11 to 00:30:23 It was pretty interesting. Yeah. Yeah. In total there's 10 different gravel sectors in this event over the 140km. I think there's 50km of gravel riding. Craig Dalton (Host) | 00:30:23 to 00:30:43 So it was a nice mix of. Felt like more in a good way. Yeah, for me, for me I was just like, I was way more comfortable on the. Not way more comfortable, but I was having way more fun. Yeah, I think you alluded to like after the, after the two, first two gravel sections I would just hit one and be like, okay, it's on. Craig Dalton (Host) | 00:30:43 to 00:31:07 And I was having, I was just having a blast. And yeah, some of these climbs, I mean they were 15, 18% grade, both up and down and a lot of. Them are in the last 20k. Yeah, that's for sure. I remember one, one sector I was just kind of talking to myself and having fun because most everybody speaks Italian and I didn't. Craig Dalton (Host) | 00:31:07 to 00:31:35 So I remember at one point a writer just closed the door on the left hand side to another rider and I, I sort of jokingly said, but fairly loud, I guess that door is closed. And it turned out the guy was from the UK and He was just dying laughing because I think he was having the same experience with me. Like, nothing I said really landed with anybody. So it's hard to kind of. You just sort of make noise to make yourself aware and obviously ride as safely as possible. Rich Snodsmith (Guest) | 00:31:35 to 00:31:55 Yeah, it was, it was a super, like, challenging experience, but it was like. I don't know if you felt the same as super rewarding, especially like getting through that last 20k and hitting, you know, the Toll Fe climb, getting up the Santa Catarina, like, those are. Those are steep climbs. I don't talk about that experience that you had coming up. A couple of those. Craig Dalton (Host) | 00:31:55 to 00:32:19 Yeah, for sure. I mean, those were later in the day. And we're talking 10 kilometer long sectors at this point, which was cool because the earlier ones were shorter, you know, as I mentioned, like 4k, 5k. So to get on the longer ones and then some of the. You were just looking at these beautiful gravel roads going through the Tuscan hillsides. Craig Dalton (Host) | 00:32:19 to 00:32:34 Yeah, it was super cool. And we, we sort of hadn't mentioned in the previous days we'd seen castles and old brick towns and, like, we definitely had this. It was, it was a beautiful ride. Yeah, yeah, yeah. Even when you're suffering, at least you got something to look at. Rich Snodsmith (Guest) | 00:32:35 to 00:32:45 That's pretty. Exactly. And I didn't know enough about the route. Like, I didn't agonize over it. Like, you know, I might have done unbound to try to figure out, like, how am I going to survive this thing? Craig Dalton (Host) | 00:32:45 to 00:33:06 It was kind of more by the seat of our pants. And that, that one long climb up. I think it's the Tofe pass where we met Gio in the van. Like, that was more than I had expected because it was like, just felt like a long gravel grind. And it was interesting just experiencing that and seeing the fans on the side of the road encouraging you. Craig Dalton (Host) | 00:33:06 to 00:33:21 And then you, you kind of crest out on the ridge line back onto the pavement. Yeah. And the van's there and you're just. Like, oh, great, thank goodness, just where you're supposed to be. And you could look back watching everybody coming up the hill. Craig Dalton (Host) | 00:33:21 to 00:33:33 And it was so funny. So you, you hadn't arrived yet. We had gotten separated for a bit, and an Irish rider comes up with two friends. And he. And he's like, hey, do you guys have any tape? Craig Dalton (Host) | 00:33:33 to 00:33:44 Oh, yeah, yeah. Maybe you were there. Gio's like, well, what do you need tape for? And he's like, my, my look pedal. The entire back end of the pedal has fallen off. Craig Dalton (Host) | 00:33:44 to 00:33:54 So basically he's got Zero purchase. Yeah. And he's like, my friends are tired of pushing me up these hills. Do you have any tape? And Gio's like, don't be ridiculous. Craig Dalton (Host) | 00:33:54 to 00:34:06 Like, tape's not gonna do anything. How about breaking away? Yeah. How about we give you a set of pedals, a set of cleats, you just return them. Back in Siena, we're all going to the same place. Rich Snodsmith (Guest) | 00:34:06 to 00:34:12 Yeah. Yeah. Such a nice gesture. The guy sat there, put his cleats on, then ended up finishing the race. That was cool. Rich Snodsmith (Guest) | 00:34:12 to 00:34:34 Or the ride. Yeah. That's super cool. Gio also mentioned that Quinn Simmons, the professional rider from Lidl Trek, he had flatted out of the race the day before. And it turns out he showed up at the Trek van because he was riding the Gran Fondo with his mom and dad, and he had yet another flat, and Geo gave him a tube to kick him down the road. Rich Snodsmith (Guest) | 00:34:35 to 00:34:51 Mobile bike shop. Yeah. Gotta love it. And that. Once we got on that ridgeline, it was awesome because we did have a substantial amount of road riding ahead of us for a while, which I'm sure I could speak for both of us was a bit of a relief to just be able to cruise. Craig Dalton (Host) | 00:34:51 to 00:35:00 It was a lot of downhilling at that point. We got into some good groups, and we were just. Just kind of motoring and putting some kilometers under our belt. And you can start to see the city. So you. Rich Snodsmith (Guest) | 00:35:00 to 00:35:12 You got your sight line for your finish. Yeah, it's pretty cool. And then I think we were in good spirits. We rolled up with a couple of our. Our trip mates along the way, which was fun to kind of ride with those guys. Craig Dalton (Host) | 00:35:12 to 00:35:17 Roll up. Patrick and Perry. Exactly. Good guys. Very strong. Craig Dalton (Host) | 00:35:17 to 00:35:23 Yeah. Roll up to that van. And we're like. They're like, great. You know, great you guys are here. Craig Dalton (Host) | 00:35:23 to 00:35:34 Let's get you situated. What do you need? Let's get you some more food, et cetera. And then it kind of dawned on, I think, both of us that we knew how much elevation we were needing to have done. I think It's. Craig Dalton (Host) | 00:35:34 to 00:35:45 Was it 7,000ft over the course of the day? Yeah. And we hadn't yet hit 5.5,000ft of. Climbing, and there wasn't much longer to go. Yeah, I'm like, there's a. Craig Dalton (Host) | 00:35:45 to 00:36:07 There's a big disconnect here. I got a big problem because it seems like we don't have a lot of mileage, and we've got a lot of vertical feet to cover. So that was a little bit of a heady moment, but it was nice to like, have sort of had a reset, get some food, get a little more warm clothes on if we needed it, and then head off on those last sectors. It's like, yeah. That's why I knew I could make it. Rich Snodsmith (Guest) | 00:36:07 to 00:36:15 I knew it was going to be hard, but I was like, okay, I'm just going to kind of strap in. Let's go. Yeah. Yeah, we had that. I think both of us misunderstood. Craig Dalton (Host) | 00:36:16 to 00:36:41 We had asked about this steep climb we had ridden two days before and how far up it was, and I think they were thinking about the dirt sector, and we were talking about this vicious road, and it was right after the rest stop. Yeah, it's right after the rest stop. Like, oh, there it is. It's right here. And this was like the type of climb, even fresh, you sort of think about doing the paper boy weave back and forth on the course. Rich Snodsmith (Guest) | 00:36:41 to 00:36:50 When you. You can see it from a half mile away, you're like, oh, no. Is that where we're going? Yeah. And then a couple more tough gravel climbs after that point. Rich Snodsmith (Guest) | 00:36:50 to 00:36:55 Yeah. Then we got into. Really. Yeah, it was. It was. Rich Snodsmith (Guest) | 00:36:55 to 00:37:05 Yeah. And it's funny, I mean, that very much felt like, to me, like the. The end of a big gravel event. Where, you know, you're like almost single tracky. Like, when you get up to the ridge, there was kind of. Craig Dalton (Host) | 00:37:05 to 00:37:24 Yeah. Switch back, little single track, kind of super cool. I got some good pictures of you and Perry coming up there, and. And then we kind of. We get into some small towns and starts feeling like we're getting close to Siena because we'd ridden back into Siena a few times, cruising, riding with Patrick and a few other guys. Craig Dalton (Host) | 00:37:24 to 00:37:42 And then we hit the climb into Siena, and. Holy God. I mean, this thing is, I don't know, maybe 16, 17% at the end. You kind of climb up the pavement just to soften your legs up a little bit. You go through one of the gates of Siena, one of the. Craig Dalton (Host) | 00:37:42 to 00:38:13 From the wall of Siena, and then you. These big cobbles, and you're riding up this chute that you just see probably a quarter mile up ahead of you, and there's fans on the side of the road, there's riders struggling to get up. And it's just this epic scene that you have seen now from watching the pro bike race. You'd seen the riders go up it. And I just remember feeling like just very part of the cycling community and cycling world in Siena at that moment. Rich Snodsmith (Guest) | 00:38:13 to 00:38:26 Yeah, it was fun. There are a lot of friends and family for tons of those riders out there. So they Were still cheering people on late in the day. So it kind of felt like you were like wrapping up your own personal strada bianchi race. A lot of people shouting at you to keep, keep pushing. Rich Snodsmith (Guest) | 00:38:26 to 00:38:41 It was really fun to kind of come into the city like that. I had a little bit of a break in my story because I kind of crusted that climb. And then we came to an intersection and there was riders going both ways. And I took a left and I'm. And then I. Craig Dalton (Host) | 00:38:41 to 00:38:48 I'm riding and like, this doesn't feel right. And I. I asked some riders, I'm like, is this the way to the finish? And they're. They were. Craig Dalton (Host) | 00:38:48 to 00:38:57 It was English as a second language. They're like, no, this is the pasta party. I didn't hear, Jesus. Oh, Jesus. I went the wrong way. Craig Dalton (Host) | 00:38:57 to 00:39:17 So I turned around and then rolled around the corner. And then you roll into the piazza. You got this, you know, the big clock tower. You go across the same finish line as the pros that we watched before. Just super cool conclusion to an amazing day out there. Rich Snodsmith (Guest) | 00:39:18 to 00:39:25 And you get your metal, your finisher metal. Got my meter. Yeah, exactly. The 10 years of the Gran Fondo. Yeah, that was pretty. Rich Snodsmith (Guest) | 00:39:25 to 00:39:33 That was a pretty nicely designed metal. I didn't realize it was the 10th anniversary. That was pretty cool. Yeah, yeah, yeah. And then I think everybody. Craig Dalton (Host) | 00:39:33 to 00:39:47 Everybody on the team finished. Yeah, on our crew, we had some doing the. The medium length one, some doing the long one, which we did. I think everybody, at minimum has some great stories to tell their friends when they went home. Yeah, it was. Rich Snodsmith (Guest) | 00:39:47 to 00:40:08 It was a big day, but it was definitely worth it. I think everybody. I think no one really said anything the night before, but I think a few people were a little bit nervous about it, but everybody was, like, super just stoked to arrive in the compo after the ride and just be like, that was amazing. Especially after watching the race the day before. Yeah, a hundred percent. Craig Dalton (Host) | 00:40:08 to 00:40:19 Yeah. In hindsight, like, it was. It was a week that was packed with. Packed with things to do. There was a nice progression of the mileage. Craig Dalton (Host) | 00:40:19 to 00:40:34 We didn't overcook my grits prior to the event, so I gave myself the best chance of having a good day out there. Yeah, it was hard and intimidating, which I loved. Right. But totally doable and. And certainly well supported along the way. Craig Dalton (Host) | 00:40:34 to 00:40:49 Whether it was from the. The Gran Fondo organizers or Trek's additional support level. Like, it just felt like a great accomplishment and felt it couldn't be more satisfied with my trip to Italy. Yeah, I'm Glad to hear it. It was great to have you there. Rich Snodsmith (Guest) | 00:40:49 to 00:41:06 It was 30 years in the making, so, yeah, it wouldn't have been nearly as fun without you there, so. Exactly. Well, it was fun reminiscing a bit, as I'm sure we'll continue to do over the years. It's such a monumental trip we had. And thanks for coming on. Craig Dalton (Host) | 00:41:06 to 00:41:42 Thanks for everything you guys do at Trek Travel, for sure. I think you're the third Trek travel person we've had over here. I've appreciated, as I've advocated to the audience, like, Trek's put a lot of energy into gravel tourism and gravel travel, and it's a great way to go see some of these communities you've read about. And particularly in the. For me, the European trips, just to experience the culture and have the guides with local knowledge has always been this, like, additional bit of je ne sais quoi about what that European experience is like. Rich Snodsmith (Guest) | 00:41:42 to 00:41:52 Yeah, there's a lot of great gravel over there. Yeah. Check us out, travel.com a good pitch. Lots of good trips in the States and in Europe, so. Yeah, exactly. Craig Dalton (Host) | 00:41:52 to 00:42:03 And if you're interested in Strada Bianca, it is a trip that sells out. It's obviously in March every year. I think you can already sort of reserve a spot on Trek Travels website. It's getting close. Yeah. Rich Snodsmith (Guest) | 00:42:03 to 00:42:12 You can sort of put yourself on a wait list. Yeah. And there's still. I don't know if there's still room in the Holy Week trips to Flanders and Roubaix. Okay. Rich Snodsmith (Guest) | 00:42:12 to 00:42:19 That one goes fast. Like, we're pretty close to sold out for that one. You got to get in early. And same with the Tour. It's pretty well booked. Rich Snodsmith (Guest) | 00:42:19 to 00:42:42 Even the Tour de Familes, the Women's Tour de France, is nearly sold out for this year, which is really exciting. Amazing. And I can't wait for you to have some gravel race trips in the future as well. I think it would be a fun way of doing some of these events. People who aren't necessarily racing but want to go to somewhere like SBT or to Unbound or. Craig Dalton (Host) | 00:42:42 to 00:42:53 I know you already have a trip to Bentonville, but it is kind of an interesting idea. I think you guys should play around with, connect the two. Yeah. Yeah. What would it be like to bring a group of people who just want to experience that. Craig Dalton (Host) | 00:42:53 to 00:43:04 That area in a deeper way and have a little bit of extra support in some of these milestone gravel events? Yeah, for sure. I think Unbound would be an interesting one, for sure. Yeah. Cool. Craig Dalton (Host) | 00:43:04 to 00:43:15 All right, well, I will let you go. Hopefully I even see you this weekend and we can do some riding and reminisce some more. Yeah. See you up in up in Marin. Sounds good. Rich Snodsmith (Guest) | 00:43:15 to 00:43:31 Take care, Craig. Good to see you. That's going to do it for this week's edition of the Gravel Ride Podcast. Big thanks to Rich for coming on the show. And a big thanks to Trek Travel for all the great gravel cycling experiences they offer around the world. Craig Dalton (Host) | 00:43:31 to 00:44:13 Top notch organization that's dedicating a lot of time and energy into the gravel world. So if you're a fan of professional bike racing and want to have an experience like I did at Stradabianca, go check them out@trektravel.com obviously they've got the other spring classics and the Tour de France, both men and women, as options for you, but also a bunch of fantastic gravel trips to Bentonville, to Switzerland, to Vermont, to Girona, all over the world. So again, go hit them up@trektravel.com and let them know that the Gravel Ride podcast sent you. Until next time, here's to finding some dirt under your wheels. Craig Dalton (Host) | 00:44:27 to 00:44:27 SA.  

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Okay, so you're a rocket scientist. Good morning. Today is Wednesday, March 26th. It's 6 a.m. Good morning and welcome to Cadenación. Good morning, Javi and Mar. Good morning, Maramater. Good morning, Javi Nieves. Cadenación. Well, we start this Wednesday with the information you tell us. José Real, good morning. Hi, Javi, hi, Mar. How are you? Good morning. It's less cold in the early hours of the morning. This is how this Wednesday, March 26th, begins, in which we will see rain, but in a weaker way, through the Cantabrian and Pyrenees, with more sun, clearer throughout the southern half and ...

Winners amongst the two race series Pyrenees Cup in Pau, France and La Seu, Spain. Host John Gregory chats with Olympic Champion Maialen Chourraut (ESP) and Miquel Trave (ESP), plus an extended conversation with La Seu kayak cross winner Frederico Alvarenga (POR). Our next episode will bring results from the Pan-American Championships in Montgomery, Alabama and the US team trials final race in Oklahoma. 

Ever wondered how to plan a leisurely trip to France? In "How to Plan a Leisurely Trip to France with Carol Handel," host Annie Sargent explores the art of slow travel with guest Carol Handel from Sydney, Australia. Together, they dive into the joys of taking your time to explore France's charming destinations. Get the podcast ad-free Carol shares her journey from meticulous trip planning to creating her blog, French Views. She offers insights into selecting the perfect locations for a week-long stay, allowing travelers to immerse themselves in local culture. Discover tips for cycling through picturesque landscapes like Provence and the Pyrenees, and learn how to bring your own bike for a familiar, reliable ride. Annie and Carol discuss the thrill of experiencing the Tour de France in person. Carol provides practical advice on finding the best viewing spots and enjoying local festivities. They also delve into the logistics of traveling with bikes, including renting a van and finding accommodations with essential amenities. For those who love Paris, Carol reveals her favorite arrondissements and hidden gems. Her blog features detailed guides, offering a unique perspective on the city's allure. Throughout the episode, Annie and Carol emphasize the importance of slow travel, encouraging listeners to savor each experience and connect with France's culture and people. Join Annie and Carol as they explore the hidden gems of France and the art of slow travel. Whether you're a seasoned traveler or planning your first trip, this episode offers valuable insights and inspiration. Subscribe to Join Us in France for more immersive travel experiences and tips on making the most of your French adventure. Table of Contents for this Episode Today on the podcast Podcast supporters Magazine segment Introduction and Greetings Starting a Blog About France Planning Long Trips to France Cycling Adventures in France Challenges and Logistics of Traveling with Bikes Introducing the Blog ‘French Views' Planning the trips Deciding How Long to Stay in Each Place Rental agencies Favorite Places for Leisurely Cycling Exploring Paris: Tips and Experiences Summer Travels and the Tour de France Planning Your Tour de France Experience French Travel Tips and Cultural Insights Getting Along in French Concluding Thoughts and Recommendations Thank you, patrons! One weekend with my sister-in-law in Paris Walking the Streets of Paris Next week on the podcast Copyright More episodes about going off the beaten track in France

Daniel Friebe and Lionel Birnie return to discuss the latest racing and news in professional cycling - this week in the company of Tudor Pro Cycling ace Larry Warbasse aka ‘The Motown Maestro'.  Fresh(ish) from finishing Tirreno-Adriatico, Larry delivers his verdicts from The Race of the Two Seas. Who, if anyone, was hot in the often frigid weather conditions? And who still has work to do ahead of Milan-Sanremo on Saturday.  Daniel spent the week on the other side of the Med at an even soggier Paris-Nice. We discuss a successful title defence for Matteo Jorgenson there and other highlights. There's also the latest instalment of ‘Coorevits Corner', plus some pre-Sanremo speculation.  Sponsored by Sports Tours International The Cycling Podcast is proudly sponsored by Sports Tours International. Whether you want to ride, or watch the best in the world in action, Sports Tours International can take you to the heart of some of the world's biggest cycling events. Choose from a VIP experience at the Tour de France or one of the major classics, or riding events such as the Étape du Tour or Marmotte, you can travel in style with Sports Tours International. Go to the Tour de France Grand Départ in Lille, or see the race in the Alps, Pyrenees or on Mont Ventoux with one of Sports Tours International's package trips. Alternatively, enjoy a VIP experience in Paris, or even a once-in-a-lifetime journey in an official Tour de France vehicle, getting you as close to the action as possible. Let Sports Tours International take charge of all the planning and logistics so all you have to do is enjoy the ride. Go to sportstoursinternational.co.uk for full details. EPISODE SPONSORS Saily If you are travelling abroad and want to reduce or even eliminate roaming charges you need an eSim from Saily, brought to you by the creators of NordVPN. ⛵Download the SAILY app and use our code cycling at checkout to get an exclusive 15% off your first purchase. Or go to saily.com/cycling for full details TRIBUTE TO RICHARD MOORE AT GENT-WEVELGEM Friend of the Podcast Charlotte Elton is raising money to pay tribute to our friend and co-founder Richard Moore at Gent-Wevelgem by painting his name on the road. She's crowdfunding to pay for the paint and any additional funds will be donated to Sir Chris Hoy's Tour de 4 charity. You can donate to the cause here. Follow us on social media: Twitter @cycling_podcast Instagram @thecyclingpodcast Friends of the Podcast Sign up as a Friend of the Podcast at thecyclingpodcast.com to listen to new special episodes every month plus a back catalogue of more than 300 exclusive episodes. The Cannibal & Badger Friends of the Podcast can join the discussion at our new virtual pub, The Cannibal & Badger. A friendly forum to talk about cycling and the podcast. Log in to your Friends of the Podcast account to join in. The 11.01 Cappuccino Our regular email newsletter is now on Substack. Subscribe here for frothy, full-fat updates to enjoy any time (as long as it's after 11am). The Cycling Podcast is on Strava The Cycling Podcast was founded in 2013 by Richard Moore, Daniel Friebe and Lionel Birnie.

With old grudges and new rivalries playing out on the gravel roads of Tuscany, Strade Bianche offered up plenty to talk about in this month's episode of The Cycling Podcast Féminin. Rose Manley and Denny Gray are joined by cycling broadcaster Rebecca Charlton to discuss all the juicy details, plus they look ahead to the return of Milan-Sanremo with a mini-feature about the race's predecessor, the Primavera Rosa. Ever since Demi Vollering's move to FDJ-Suez and Anna Van der Breggen announced her return to the peloton last year, anticipation of a fierce rivalry between the pair has been rising. After Strade Bianche and their first meeting at Setmana Valenciana, it is fair to say that the match-up has already more than exceeded expectations. Van der Breggen has proven to be the only rider in the peloton capable of matching Vollering for power and tactical nous, although Vollering has thus far always come away with the spoils. Strade Bianche also saw former world champion Pauline Ferrand-Prevot take third place, in her first spring Classic since 2018. Plus the race was a welcome showcase for the top riders in the peloton after something of a stalemate at Omloop Het Nieuwsblad which saw a surprise victory for Lotte Claes.  In anticipation of the inaugural Milano-Sanremo Donne, we take a look back at the race's precursor – the Primavera Rosa – which ran for seven editions from 1999 until 2005. The race took place on the last 118 kilometres of the men's Milan-Sanremo, on the same day and included the same Poggio and Cipressa climbs and Via Roma finish. We offer up a potted history of those editions and hear some first-hand accounts from people that were there including Marion Clignet, podium finishers Chantal Beltman and Ina Teutenberg, 2005 champion Trixi Worrack and photographer Mario Prato. Also on the agenda, hippopotamus races, bumping into your ex with 30 toilet rolls and the battle of the names: Nienke Vinke vs Lotte Claes. Sponsored by Sports Tours International The Cycling Podcast is proudly sponsored by Sports Tours International. Whether you want to ride, or watch the best in the world in action, Sports Tours International can take you to the heart of some of the world's biggest cycling events. Choose from a VIP experience at the Tour de France or one of the major classics, or riding events such as the Etape du Tour or Marmotte, you can travel in style with Sports Tours International. Go to the Tour de France Grand Départ in Lille, or see the race in the Alps, Pyrenees or on Mont Ventoux with one of Sports Tours International's package trips. Alternatively, enjoy a VIP experience in Paris, or even a once-in-a-lifetime journey in an official Tour de France vehicle, getting you as close to the action as possible. Let Sports Tours International take charge of all the planning and logistics so all you have to do is enjoy the ride. Go to sportstoursinternational.co.uk for full details. EPISODE SPONSORS Indeed If you are looking to hire someone for your company, maybe the best way isn't to search for a candidate but to match with Indeed. Go to indeed.com/cycle now to get a £100 sponsored job credit and get matched with the perfect candidate fast. SEE AMARATERRA LIVE IN LONDON Cozze, by Amaraterra, has been the theme tune for our Giro d'Italia coverage since we began daily coverage in 2016. They are playing live at Brixton Jamm on Saturday, March 15 and would like as many podcast listeners to join them. You can buy tickets here. TRIBUTE TO RICHARD MOORE AT GENT-WEVELGEM Friend of the Podcast Charlotte Elton is raising money to pay tribute to our friend and co-founder Richard Moore at Gent-Wevelgem by painting his name on the road. She's crowdfunding to pay for the paint and any additional funds will be donated to Sir Chris Hoy's Tour de 4 charity. You can donate to the cause here. Follow us on social media: Twitter @cycling_podcast Instagram @thecyclingpodcast Friends of the Podcast Sign up as a Friend of the Podcast at thecyclingpodcast.com to listen to new special episodes every month plus a back catalogue of more than 300 exclusive episodes. The Cannibal & Badger Friends of the Podcast can join the discussion at our new virtual pub, The Cannibal & Badger. A friendly forum to talk about cycling and the podcast. Log in to your Friends of the Podcast account to join in. The 11.01 Cappuccino Our regular email newsletter is now on Substack. Subscribe here for frothy, full-fat updates to enjoy any time (as long as it's after 11am). The Cycling Podcast is on Strava The Cycling Podcast was founded in 2013 by Richard Moore, Daniel Friebe and Lionel Birnie.

Lionel Birnie, Rob Hatch and Brian Nygaard recap Strade Bianche, where Tadej Pogačar recovered from a crash, picked himself up from the adjacent field and still managed to see off a spirited challenge from Tom Pidcock. We ask whether Pidcock should have waited – and whether, indeed, waiting was what he did – and discuss what the rest of the peloton can do to stop Pogačar when he's in such irrepressible mood. With the peloton split between two week-long stage races, Paris-Nice and Tirreno-Adriatico, this week we keep an eye on the likely storylines, including an aggressive start to the Race to the Sun. Sponsored by Sports Tours International The Cycling Podcast is proudly sponsored by Sports Tours International. Whether you want to ride, or watch the best in the world in action, Sports Tours International can take you to the heart of some of the world's biggest cycling events. Choose from a VIP experience at the Tour de France or one of the major classics, or riding events such as the Etape du Tour or Marmotte, you can travel in style with Sports Tours International. Go to the Tour de France Grand Départ in Lille, or see the race in the Alps, Pyrenees or on Mont Ventoux with one of Sports Tours International's package trips. Alternatively, enjoy a VIP experience in Paris, or even a once-in-a-lifetime journey in an official Tour de France vehicle, getting you as close to the action as possible. Let Sports Tours International take charge of all the planning and logistics so all you have to do is enjoy the ride. Go to sportstoursinternational.co.uk for full details. EPISODE SPONSORS NordVPN Get NordVPN two-year plan + four months extra ➼ https://nordvpn.com/tcp It's risk-free with Nord's 30-day money-back guarantee. SEE AMARATERRA LIVE IN LONDON Cozze, by Amaraterra, has been the theme tune for our Giro d'Italia coverage since we began daily coverage in 2016. They are playing live at Brixton Jamm on Saturday, March 15 and would like as many podcast listeners to join them. You can buy tickets here. TRIBUTE TO RICHARD MOORE AT GENT-WEVELGEM Friend of the Podcast Charlotte Elton is raising money to pay tribute to our friend and co-founder Richard Moore at Gent-Wevelgem by painting his name on the road. She's crowdfunding to pay for the paint and any additional funds will be donated to Sir Chris Hoy's Tour de 4 charity. You can donate to the cause here. Follow us on social media: Twitter @cycling_podcast Instagram @thecyclingpodcast Friends of the Podcast Sign up as a Friend of the Podcast at thecyclingpodcast.com to listen to new special episodes every month plus a back catalogue of more than 300 exclusive episodes. The Cannibal & Badger Friends of the Podcast can join the discussion at our new virtual pub, The Cannibal & Badger. A friendly forum to talk about cycling and the podcast. Log in to your Friends of the Podcast account to join in. The 11.01 Cappuccino Our regular email newsletter is now on Substack. Subscribe here for frothy, full-fat updates to enjoy any time (as long as it's after 11am). The Cycling Podcast is on Strava The Cycling Podcast was founded in 2013 by Richard Moore, Daniel Friebe and Lionel Birnie.

James & Lewis are back for another episode & are joined by special guest Christian Meier.Christian shares his journey from cycling to trail running, exploring the growing scene in Girona and the Pyrenees. He reflects on experiences at UTMB and TDS, offers race preparation tips, and discusses building a business in the sport. Christian also highlights sustainability in trail running gear and the balance between aesthetics and performance, while sharing his future plans and upcoming events. 

Daniel Friebe and Lionel Birnie are back to review the latest news and racing in the world of procycling, assisted this week by ace commentator Rob Hatch.  ‘Opening Weekend' may not have lived up to all the hype but both Omloop het Nieuwsblad and Kuurne-Brussels-Kuurne did serve up some juicy talking points. Among the hottest topics in the Belgian media were Visma-Lease a Bike's toils - and they're also on the agenda in this week's ‘Coorevits Corner', our weekly check-in with Flandrian cycling oracle Hugo Coorevits. In part three of the episode, we look ahead to Strade Bianche and Paris-Nice at the weekend. One of the favourites for overall victory on the Promenade des Anglais a week on Sunday, Pavel Sivakov, also shares some childhood memories of “The Race to the Sun” and discusses newfound confidence since joining UAE Team Emirates last year.  Sponsored by Sports Tours International The Cycling Podcast is proudly sponsored by Sports Tours International. Whether you want to ride, or watch the best in the world in action, Sports Tours International can take you to the heart of some of the world's biggest cycling events. Choose from a VIP experience at the Tour de France or one of the major classics, or riding events such as the Etape du Tour or Marmotte, you can travel in style with Sports Tours International. Go to the Tour de France Grand Départ in Lille, or see the race in the Alps, Pyrenees or on Mont Ventoux with one of Sports Tours International's package trips. Alternatively, enjoy a VIP experience in Paris, or even a once-in-a-lifetime journey in an official Tour de France vehicle, getting you as close to the action as possible. Let Sports Tours International take charge of all the planning and logistics so all you have to do is enjoy the ride. Go to sportstoursinternational.co.uk for full details. EPISODE SPONSOR Indeed If you are looking to hire someone for your company, maybe the best way isn't to search for a candidate but to match with Indeed. Go to indeed.com/cycle now to get a £100 sponsored job credit and get matched with the perfect candidate fast. TRIBUTE TO RICHARD MOORE AT GENT-WEVELGEM Friend of the Podcast Charlotte Elton is raising money to pay tribute to our friend and co-founder Richard Moore at Gent-Wevelgem by painting his name on the road. She's crowdfunding to pay for the paint and any additional funds will be donated to Sir Chris Hoy's Tour de 4 charity. You can donate to the cause here. Follow us on social media: Twitter @cycling_podcast Instagram @thecyclingpodcast Friends of the Podcast Sign up as a Friend of the Podcast at thecyclingpodcast.com to listen to new special episodes every month plus a back catalogue of more than 300 exclusive episodes. The Cannibal & Badger Friends of the Podcast can join the discussion at our new virtual pub, The Cannibal & Badger. A friendly forum to talk about cycling and the podcast. Log in to your Friends of the Podcast account to join in. The 11.01 Cappuccino Our regular email newsletter is now on Substack. Subscribe here for frothy, full-fat updates to enjoy any time (as long as it's after 11am). The Cycling Podcast is on Strava The Cycling Podcast was founded in 2013 by Richard Moore, Daniel Friebe and Lionel Birnie.

It's the equivalent of Christmas Eve in Flanders, the night before Omloop Het Nieuwsblad, the opening cobbled classic of the spring season. Join Lionel Birnie and Rob Hatch as they preview the race and wonder who can stop Visma-Lease A Bike winning four in a row. There's a wistful meander down memory lane recalling past editions, an attempt to capture the elements that make Omloop such an eagerly-anticipated race, and a bit of light speculation ahead of Saturday's race. Sponsored by Sports Tours International The Cycling Podcast is proudly sponsored by Sports Tours International. Whether you want to ride, or watch the best in the world in action, Sports Tours International can take you to the heart of some of the world's biggest cycling events. Choose from a VIP experience at the Tour de France or one of the major classics, or riding events such as the Etape du Tour or Marmotte, you can travel in style with Sports Tours International. Go to the Tour de France Grand Départ in Lille, or see the race in the Alps, Pyrenees or on Mont Ventoux with one of Sports Tours International's package trips. Alternatively, enjoy a VIP experience in Paris, or even a once-in-a-lifetime journey in an official Tour de France vehicle, getting you as close to the action as possible. Let Sports Tours International take charge of all the planning and logistics so all you have to do is enjoy the ride. Go to sportstoursinternational.co.uk for full details. SEE AMARATERRA LIVE IN LONDON Cozze, by Amaraterra, has been the theme tune for our Giro d'Italia coverage since we began daily coverage in 2016. They are playing live at Brixton Jamm on Saturday, March 15 and would like as many podcast listeners to join them. You can buy tickets here. TRIBUTE TO RICHARD MOORE AT GENT-WEVELGEM Friend of the Podcast Charlotte Elton is raising money to pay tribute to our friend and co-founder Richard Moore at Gent-Wevelgem by painting his name on the road. She's crowdfunding to pay for the paint and any additional funds will be donated to Sir Chris Hoy's Tour de 4 charity. You can donate to the cause here. Follow us on social media: Twitter @cycling_podcast Instagram @thecyclingpodcast Friends of the Podcast Sign up as a Friend of the Podcast at thecyclingpodcast.com to listen to new special episodes every month plus a back catalogue of more than 300 exclusive episodes. The Cannibal & Badger Friends of the Podcast can join the discussion at our new virtual pub, The Cannibal & Badger. A friendly forum to talk about cycling and the podcast. Log in to your Friends of the Podcast account to join in. The 11.01 Cappuccino Our regular email newsletter is now on Substack. Subscribe here for frothy, full-fat updates to enjoy any time (as long as it's after 11am). The Cycling Podcast is on Strava The Cycling Podcast was founded in 2013 by Richard Moore, Daniel Friebe and Lionel Birnie.

Daniel Friebe and Lionel Birnie are back to review the latest news and racing in the world of procycling, assisted this week by Tudor Pro Cycling stalwart Larry Warbasse aka ‘The Motown Maestro'. Tour de France rivals Tadej Pogačar and Jonas Vingegaard both began their seasons last week - both with instant success. Pogačar's GC win in the UAE Tour came thanks to stage victories in the two mountain stages to Jebel Jais and Jebel Hafeet, while Vingegaard left it late with his final-day TT triumph in Portugal. In part three of the episode, Larry updates us on an encouraging start to his season. We then premiere a new feature for the Classics season – Coorevits Corner – starring veteran Belgian reporter Hugo Coorevits. Sponsored by Sports Tours International The Cycling Podcast is proudly sponsored by Sports Tours International. Whether you want to ride, or watch the best in the world in action, Sports Tours International can take you to the heart of some of the world's biggest cycling events. Choose from a VIP experience at the Tour de France or one of the major classics, or riding events such as the Etape du Tour or Marmotte, you can travel in style with Sports Tours International. Go to the Tour de France Grand Départ in Lille, or see the race in the Alps, Pyrenees or on Mont Ventoux with one of Sports Tours International's package trips. Alternatively, enjoy a VIP experience in Paris, or even a once-in-a-lifetime journey in an official Tour de France vehicle, getting you as close to the action as possible. Let Sports Tours International take charge of all the planning and logistics so all you have to do is enjoy the ride. Go to sportstoursinternational.co.uk for full details. EPISODE SPONSORS NordVPN Get NordVPN two-year plan + four months extra ➼ https://nordvpn.com/tcp It's risk-free with Nord's 30-day money-back guarantee. SEE AMARATERRA LIVE IN LONDON Cozze, by Amaraterra, has been the theme tune for our Giro d'Italia coverage since we began daily coverage in 2016. They are playing live at Brixton Jamm on Saturday, March 15 and would like as many podcast listeners to join them. You can buy tickets here. TRIBUTE TO RICHARD MOORE AT GENT-WEVELGEM Friend of the Podcast Charlotte Elton is raising money to pay tribute to our friend and co-founder Richard Moore at Gent-Wevelgem by painting his name on the road. She's crowdfunding to pay for the paint and any additional funds will be donated to Sir Chris Hoy's Tour de 4 charity. You can donate to the cause here. Follow us on social media: Twitter @cycling_podcast Instagram @thecyclingpodcast Friends of the Podcast Sign up as a Friend of the Podcast at thecyclingpodcast.com to listen to new special episodes every month plus a back catalogue of more than 300 exclusive episodes. The Cannibal & Badger Friends of the Podcast can join the discussion at our new virtual pub, The Cannibal & Badger. A friendly forum to talk about cycling and the podcast. Log in to your Friends of the Podcast account to join in. The 11.01 Cappuccino Our regular email newsletter is now on Substack. Subscribe here for frothy, full-fat updates to enjoy any time (as long as it's after 11am). The Cycling Podcast is on Strava The Cycling Podcast was founded in 2013 by Richard Moore, Daniel Friebe and Lionel Birnie.

Even though Maddy Reynolds was not a runner, COVID-19 spurred her and her homebound friends to start running around the limited area they were allowed to in their neighborhood in Sydney, Australia. On a lark, they decided to run their own marathon. Once racing resumed, Maddy ran an actual marathon. Then she was encouraged to try trail running and next racing. You can see where this is going. Maddy eventually took the risky leap, quitting her secure job as an investment banker to become a full-time runner. By 2023, successes started to accrue. After a runner-up finish in the Six Foot Track Marathon, one of Australia's most prestigious races, Maddy was chosen to represent her country at the World Mountain and Trail Championships in Austria. Her crowning result for the year was winning the UTMB Ultra-Trail Kosciuszko 50K. She followed up that ascendent year with a string of top-10 trail race finishes in 2024, including a win at the Trail de Lac d'Oô in the Pyrenees. Like any upward trajectory, there were bumps in the road. Maddy suffered a stress fracture in her calcaneus, or heel bone, following Kosciuszko. The most serious, though, was after she sustained a serious bacterial eye infection due to a contact lens mistake. Doctors considered removing her eye, but were able to save it, although her vision was severely fogged over. Amazingly, Maddy continued to progress despite very limited depth perception, certainly a huge impediment for a trail runner, leading to numerous falls, including a cracked kneecap. Just last week came a double-dose of positives. First, Maddy's doctors got her a new kind of contact lens that has restored her sight. A truly “Holy Crap, I can see” moment. Ironically, it's the same kind of lens that has also salvaged my vision. Using her new visual acuity, Maddy finished second in New Zealand's UTMB Tarawera Ultra-Trail 52K. Although the race buildup did not go without some crazy, maybe even hilarious, hiccups, as you'll hear. None of these incidents can deter Maddy, who explains the big chance she took on herself, and led her to move to France with her boyfriend to advance her career. She is a font of positivity, and feeds upon the community that is running. She has some huge days ahead of her, and we had a very fun and engaging chat, so I hope you'll enjoy this and follow her as she establishes herself as a force in the trail running world.Maddy ReynoldsInstagram @maddyreynolds98Bill Stahlsilly_billy@msn.comFacebook Bill StahlInstagram and Threads @stahlor and @we_are_superman_podcastYouTube We Are Superman Podcast

Please make sure to click the 'Follow' the show - It Really helps the show, Thanks!Exploring the Hexatrek with Lauren RoerickIn this episode of Adventure Diaries, I sit down with Lauren Roerick, an adventurer, thru-hiker, and content creator who completed the Hexatrek, a 3,034 km long-distance trail across France. As the first North American woman to complete the trek, Lauren shares her experience of navigating rugged mountain landscapes, immersing herself in French culture, and overcoming the mental and physical challenges of solo adventure.

Want to go on a motorcycle tour? Then Emma and Cat have got a trip for you. The Dolomites, Tuscany, Pyrenees or the Julian Alps are all going to be good bets for great roads and great food. And to sweeten the pot, a coach from Yamaha Champions Riding School will be on the trip to give you tips and feedback on your riding skills. Keith from YCRS joins us to talk about becoming a better rider, and the skills needed to ride like a champion on these amazing trips. With Miss Emma, Stumpy John, Mycah, Charley, Cat, Brian, Henry, Dima and Bagel. https://ridelikeachampion.com/ https://www.leodescapes.com/ breakingawayadventures.com/misfits-rally-vol-3 motorcyclesandmisfits.com/shop Join our Discord at discord.gg/hpRZcucHCT www.motorcyclesandmisfits.com motorcyclesandmisfits@gmail.com www.patreon.com/motorcyclesandmisfits www.zazzle.com/store/recyclegarage www.youtube.com/channel/UC3wKZSP0J9FBGB79169ciew

What makes the Languedoc particularly well-suited for organic viticulture? How have the wines of the Languedoc evolved since the 70s? How do the wines of the Languedoc region of southern France differ from neighbouring Roussillon? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Rosemary George You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of her terrific book, Wines of the Languedoc. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights What was it like becoming one of the first women to earn the Master of Wine designation? How did Rosemary's journey into wine writing begin? What inspired Rosemary's initial fascination with the Languedoc region? What do you need to know about the Languedoc region in terms of geography and how it fits into the bigger picture of French wine? Why is the Languedoc particularly well suited to organic viticulture? How does Rosemary's book, Wines of the Languedoc, compare to other books about the region? What are the classic grape varieties and wines of the Languedoc? How does the Garrigue influence Languedoc wines? How does the Languedoc's maritime climate compare to other wine regions in France? What are the key distinctions between the Languedoc and Roussillon regions? Who are some of the more interesting winemakers that Rosemary has met in the Languedoc? How are Languedoc winemakers responding to new challenges due to climate change?   Key Takeaways As Rosemary notes, the Languedoc has a lot of advantages for organic viticulture, especially the winds. So if it rains, the winds dry everything up pretty quickly. Rot is not usually a problem in the Languedoc. She adds that vintages are becoming more irregular than they were, but certainly it's a lot easier to be organic in the Languedoc than it is in say Chablis. In the Languedoc, for red wine, Rosemary says, you have Grenache, Mourvèdre, Syrah, Carignan and Cinsault. Syrah and Mourvèdre were grape varieties that were planted in the 70s, 80s. It's what they called the cépages améliorateurs, the improving grape varieties. It was thought the Carignan needed to have something else added to it. Now, I think there's a trend. People realize how good Carignan is, especially with climate change coming into effect. It will make some really good wine. There's a bit of spice, bit of red fruit, there's a bit of freshness, there's some acidity and as well as tannin. The Languedoc region of southern France and neighbouring Roussillon are completely different, Rosemary observes, because Roussillon was part of Spain until the Treaty of the Pyrenees. They see themselves as Northern Catalonia. The Pyrenees for Roussillon is a unifying thing, and it does not divide them from Spain, it unites them. Whereas Languedoc speaks Occitan, and it has a different history. And the wine makes them different because the key grape variety of Roussillon is Grenache, and that was also used for Vin Doux Naturel, fortified wines that like Banyuls and Maury and Rivesaltes. They're matured in barrel and last for for years. One of the great wines in the world and totally underappreciated. The Languedoc doesn't have that tradition to the same extent.   About Rosemary George MW Rosemary George has been in the wine industry for 52 years. She passed the prestigious Master of Wine exam in 1979, making her one of the first female MWs in the world. In 1981, she started writing about wine as a freelancer and has subsequently authored fourteen books, including those on New Zealand, Tuscany, Chablis, Faugeres, the Languedoc and Roussillon.         To learn more, visit https://www.nataliemaclean.com/324.

Today I have two stories to share - one of them actually from my own experience of cycling across the Pyrenees. I did this trip in 2023 and cycled from the Atlantic to the Mediterranean Sea. If you want to see what that experience was like check it out now on YouTube where I have uploaded it as a 3 part series. Our YouTube channel is Seek Travel Ride and you can access the playlist here: The second part of our episode features listener Jake Field sharing what it was like during one day of a bike adventure cycling through Tanzania. You can keep up with Jake's adventure's via his instagram account - @jakefield_99Support the showBuy me a coffee and help support the show!Sign up to the Seek Travel Ride NewsletterFollow us on Social Media!Instagram - @SeekTravelRideWebsite: Seek Travel RideFacebook - Seek Travel RideLeave me a voicemail message Seek Travel Ride Music Playlist available now on both Spotify or Apple Music Thank you to RedShift Sports for supporting the show! - Check them out here

  Reinvention isn't just a change—it's an art, and Susan Hays has mastered it, French style. In this episode, Susan Hays shares her journey of reinventing herself after settling in southwestern France. From managing a guest cottage to curating a boutique vintage shop and assisting clients with property searches, Susan has built a fulfilling life centered on passion and purpose. She reveals how she combines her love for France with entrepreneurial spirit, creating a life that embraces change and thrives on connection. Tune in for Susan's insights on adaptability, building a business, and living with gusto, all inspired by the charm of French living. --- Watch the episode here   Listen to the podcast here   Reinventing Yourself, French Style: Susan Hays' Inspiring Journey How To Please Yourself By Helping Others Welcome to the show, a show dedicated to providing a platform for people who are growing older in a positive and productive way to dispense their wisdom. You can find out more about our show by going to our website at www.GrowingOlderWithGusto.com. Our guest is a woman by the name of Susan Hays who has shown by example how to reinvent herself as she is growing older. She is coming to us from Southwestern France and talking to Susan about her life makes it clear she's like a controlled tornado. She grew up on a farm in Southern England loving outdoor adventures and a passion for horseback riding. She moved to London to work as an adult where she met her husband, Roddy, and they moved around a bit, floating among three different continents. Craving warm weather brought them back to France with their five kids where they tested the waters in Provence and Pyrenees. The past twelve years, they have settled into an area in Southwestern France. I think I'm pronouncing this right, Charente-Maritime, where Susan is happily engaged in a property search and relocation business, a guest cottage endeavor, and an online boutique business. I think I need a nap already.     Welcome to the show, Susan. Great to have you. It's an absolute honor to be here. Thank you for having me. In talking to your childhood experiences seem magical in themselves. I know that horses and physical activity seem to be the predominant theme. I was wondering, looking back on your formative years, how did they create a platform for you to continue Growing Older with Gusto? Get Up And Go: Embracing An Active Life I think I'm a great believer in just getting on and doing something. I think being a farmer's daughter, even though we had help on the farm, you learn just to get on and do things. If I want something done, just go for it. Always believe in yourself, and do your best. Also just to be outside as much as possible. I'm a great believer in outside doing physical activity as much as possible. Somebody once gave me some advice, actually quite recently, and it's when you get up in the morning, no matter what the weather, stand outside and just feel fresh air for five minutes. I now do that, whether it's rain or shine, and somehow it just sets you up for the day. When you get up in the morning, no matter what the weather is, stand out and just feel the fresh air for five minutes. That's a great idea. I'll try that. Now that I'm living in a warmer climate will help. That's true. Sometimes when it's cold, it's quite tough. I haven't gone the cold bath that route. I was just going to say, I don't think I'm going to be a candidate for a cold climate. Nonetheless, me neither. I just cannot, no. You moved from southern England to London where you received a pilot's license. How did that come about? I started working in London and I was actually terrified of flying and it was I would go on holiday and whenever I was on holiday, I would worry the whole time that I had to come back and get on that airplane again. I was sharing an apartment with a lady who was older than me but she also was a private pilot instructor. She said,

Imagine planning to take your first big bike adventure, setting off from Austria, destination the Pamirs in Central Asia? Well this is exactly what listener Rebecca Gross is setting off to do with her partner in March, 2025. I'm excited to be able to share this journey with you as part of a little series which will take us as listeners along for the adventure. Today I'm sharing with you how Rebecca first came up with this idea, how she has prepared for the trip and also what she is looking forward to. Over the coming months, we will be hearing from Rebecca with updates from the road, letting us know how it is all going. Be sure to follow Rebecca via her instagram account - @rebecca_grbClick here to book your spot to ride with me on my bikepacking tour through the Pyrenees.Watch Part 1 of our 3 part series from Cycling Across the Pyrenees on YouTubeHelp support the show - head over to www.oldmanmountain.com/seektravelrideSupport the showBuy me a coffee and help support the show!Sign up to the Seek Travel Ride NewsletterFollow us on Social Media!Instagram - @SeekTravelRideWebsite: Seek Travel RideFacebook - Seek Travel RideLeave me a voicemail message Seek Travel Ride Music Playlist available now on both Spotify or Apple Music Thank you to RedShift Sports for supporting the show! - Check them out here

Send us a textJoin us as we embark on "The Road to Worlds" with the Steep Stuff Podcast's exciting new mini-series. We kick things off with an early preview of the Gorge Waterfalls 100k race, co-hosted by the energetic Tom Hooper. This episode brings a bold statement to the forefront: the Gorge Waterfalls 100k is not just another race; it's a game-changer, even in the sub-ultra scene, with its technically challenging course in Cascade Locks, Oregon. We explore the controversy surrounding its selection and the challenges it poses to elite competitors, including the formidable Adam Peterman. As the race pushes athletes out of their comfort zones, it sets the stage for captivating discussions leading up to world-class qualifiers.Trail racing is not just about running; it's about strategic decision-making, especially when choosing between representing one's country or fulfilling contractual obligations. Our conversation unfolds the intricacies of these decisions, with key races like UTMB and the World Championships on the horizon. The pressure on American athletes to maintain their recent dominance is palpable, yet the emergence of new talents presents a thrilling shift in dynamics. We reflect on this evolving landscape, anticipating fresh team dynamics and potential shake-ups as new generations rise to the challenge. Both established and emerging athletes are redefining the sport, promising an exhilarating season ahead.Dive into the strategic complexities of selecting athletes for Team USA in high-stakes international competitions. Our episode highlights the anticipation surrounding the World Long Trail event in the Pyrenees and the buzz around the Broken Arrow race as part of the Golden Trail Series. We dissect potential matchups and explore the tactical moves in the men's and women's fields, with notable athletes like Remi and Joe at the forefront. Predictions, strategies, and intense competition promise a thrilling season of trail racing. Join us for an engaging conversation filled with insights and enthusiasm, as we share our excitement for the future of trail running and the captivating stories of those who navigate its rugged paths.Tom Hooper - https://six03endurance.com/

This special mountain retreat will bring together a unique combination of backgrounds and nationalities. NextAI is an initiative of Alberto Lopez Valenzuela and we have asked him to share more details.  Alberto Lopez Valenzuela is an entrepreneur with over 25 years of experience in the decision intelligence sector, mainly in the UK and the US. He founded alva in 2009, a London-based AI analytics firm that ended up working with hundreds of blue-chip clients, expanding to New York and establishing the company as an industry leader. In 2021 alva was acquired by US private equity firm Falfurrias Capital Partners and this, together with the incorporation of other companies, resulted in the creation of Penta. Alberto was the Managing Director of its AI division until 2023.  In 2024, he founded Ordino Partners, incubating and investing in AI tech startups with a meaningful social impact. As an author, Alberto published The Connecting Leader in 2018.  Masters of Privacy is a NextAI partner and Sergio Maldonado (your host) will be attending the event. References: NextAI (use this voucher code for an additional 15% discount: PRINXT25) Alberto Lopez Valenzuela on LinkedIn Ordino Partners Andorra: ski resorts, restaurants and destinations

Fluent Fiction - Catalan: Snowbound Revelations: Friendship in the Pyrenees Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ca/episode/2025-01-20-23-34-02-ca Story Transcript:Ca: Les muntanyes del Pirineu estaven cobertes de neu pura i brillant.En: The Pyrenees Mountains were covered in pure, shining snow.Ca: En una petita clariana, una càlida cabana de fusta oferia refugi perfecte de la fredor.En: In a small clearing, a warm wooden cabin offered a perfect refuge from the cold.Ca: Martí, Laia i Pau, tres amics de tota la vida, havien viatjat fins allà per gaudir d'una escapada d'esquí.En: Martí, Laia, and Pau, three lifelong friends, had traveled there to enjoy a skiing getaway.Ca: Martí, sempre aventurer, havia organitzat el viatge, amb la idea de fer-lo inoblidable.En: Martí, always the adventurer, had organized the trip, intending to make it unforgettable.Ca: Però una tempesta de neu els va atrapar, amenaçant els seus plans.En: But a snowstorm caught them, threatening their plans.Ca: A l'interior de la cabana, el foc crepitava al costat de la llar.En: Inside the cabin, the fire crackled beside the hearth.Ca: Martí, malgrat la tempesta, somreia.En: Martí, despite the storm, smiled.Ca: "Ei, no deixem que això ens ho espatlli. Tenim un màxim de temps per divertir-nos igualment", va dir, decidit a mantenir l'ànim alt.En: "Hey, let's not let this ruin it for us. We have plenty of time to have fun anyway," he said, determined to keep spirits high.Ca: Pau volia intentar sortir i xerrar amb el guardabosc, mentre que Laia preferia quedar-se en un lloc segur i esperar.En: Pau wanted to try going out and talking to the ranger, while Laia preferred to stay in a safe place and wait.Ca: La discussió va començar a escalfar-se, però Martí va intervenir.En: The discussion began to heat up, but Martí intervened.Ca: "Vincles. Això volem, oi? Parlem", va suggerir Martí amb calma.En: "Connections. That's what we want, right? Let's talk," Martí calmly suggested.Ca: Pau i Laia van acceptar, a contracor, però plens de curiositat per veure què passaria.En: Pau and Laia reluctantly agreed, but were filled with curiosity to see what would happen.Ca: Van encendre espelmes i van fer una sopa calenta mentre començaven a compartir històries personals.En: They lit candles and made hot soup as they began to share personal stories.Ca: Martí va encetar amb les seves pors de perdre el contacte amb ells.En: Martí started with his fears of losing touch with them.Ca: Pau i Laia van parlar dels seus propis temors i somnis.En: Pau and Laia talked about their own fears and dreams.Ca: Les hores van passar entre rialles i confessions.En: Hours passed amid laughter and confessions.Ca: La petita cabana es va convertir en un lloc de calidesa i comprensió.En: The small cabin became a place of warmth and understanding.Ca: Martí va adonar-se que, malgrat la manca d'aventures a l'exterior, aquell temps junts era just el que necessitaven.En: Martí realized that despite the lack of outdoor adventures, the time together was exactly what they needed.Ca: Finalment, la tempesta va minvar.En: Finally, the storm subsided.Ca: Van sortir, i el món brillava de nou sota una coberta de neu recent caiguda.En: They went outside, and the world shone again under a cover of freshly fallen snow.Ca: L'aire era pur i fresc, els arbres semblaven tacat d'argent.En: The air was pure and fresh, the trees seemed silver-streaked.Ca: Mirant els altres, Martí va sentir un caliu especial.En: Looking at the others, Martí felt a special warmth.Ca: No calien grans aventures per sentir-se units; els imprevistos també tenien el seu encís.En: Great adventures weren't needed to feel connected; the unplanned moments had their own charm too.Ca: Amb un últim sospir d'alleujament, Martí va saber que aquell viatge havia estat un èxit.En: With a final sigh of relief, Martí knew the trip had been a success.Ca: Havia descobert que la veritable aventura estava en la connexió, no en l'exterior.En: He had discovered that the true adventure was in the connection, not the outside world.Ca: Amb aquest pensament, els tres amics es van endinsar en el dia brillant, més propers que mai.En: With this thought, the three friends ventured into the bright day, closer than ever. Vocabulary Words:the storm: la tempestathe cabin: la cabanathe fireplace: la llarthe ranger: el guardaboscthe clearing: la clarianathe refuge: el refugithe adventure: l'aventurathe snowstorm: la tempesta de neuthe warmth: la calidesathe fear: la porthe thought: el pensamentthe confession: la confessióthe laughter: les riallesthe whisper: el murmurithe connection: la connexióthe adventure: l'aventurathe discussion: la discussióthe plan: el plathe charm: l'encísthe sigh: el sospirthe success: l'èxitthe crackle: el crepitarthe peak: el picthe bond: el vinclethe curiosity: la curiositatthe cover: la cobertathe relief: l'alleujamentthe fear: el temorthe dream: el somnithe understanding: la comprensió

“The breadth and depth of your book is awe-inspiring—a compilation of ancient wisdom, Christian lore, and European history. It's an amazing tour-de-force, reflecting years of careful study and devoted attention to detail. Your music adds even greater dimensions of appeal. Congratulations on creating this classic!”—MARGARET STARBIRD, author of The Woman with the Alabaster Jar and Mary Magdalene Bride in Exile◆◆◆HISTORY, MYSTERY, and ENCHANTMENT await the reader in this captivating journey down the Paris Meridian, and its antiquity as a Dragon Path, a network of ancient sites that existed long before scientists measured the meridian.Mystical encounters with the “Guardians” of standing stones, temples of Egyptian and Greek deities, and hidden sanctuaries of Maria Magdalena—you'll enter an enigmatic landscape of mysteries revealed for the first time.Discover the ancient Way of the Stars, a pilgrimage predating the Camino de Santiago by an astonishing five millennia! Learn how this initiation path overlays the author's stunning discovery of an ancient landscape cross spanning the Pyrenees, defined by megalithic temples aligned with the stars, constructed 6,000 years ago.Enhance your reading experience with Ani's special-release album, “Guardians of the Dragon Path,” songs composed during her quest to these ancient sites, with a bonus interactive map, “Path of Songs” with music videos of the sites and “Guardians” featured in the book, all accessible through the author's website, www.aniwilliams.com.Ani Williams is best known for her music recordings, distributed world-wide for decades. She is a composer, harpist, singer of cross-cultural sacred music, and a pioneer in Sound Medicine. Guardians of the Dragon Path is her first non-fiction book, a stunning compendium on ancient cultures and myths in the Pyrenean region of France and Spain. A special music album of the songs composed on her journeys and videos filmed at the ancient sites are both available on the author's website.Currently living in southern France, she was born in Los Angeles of a lineage of respected poets and authors, a legacy that is evident in her enchanting and engaging writing style. Williams' long-awaited book is the result of a life of world travel, eighteen years of walking the lands surrounding the Pyrenees, extensive scholarly research, and a series of uncanny dreams that guided her quest of discovery—a shining example that “truth is indeed stranger than fiction.” This is the first in a trilogy. You can contact her through her website.www.aniwilliams.comBecome a supporter of this podcast: https://www.spreaker.com/podcast/earth-ancients--2790919/support.

Send us a textEpisode 263 - Alex Brown on Fishing, The Mountains and Van LifeIn the latest episode, I speak with Alex Brown from his home high in the Pyrenees about fishing in the area, how it ties in perfectly with his camper van and how he ended up in Spain.We look at how a camper van can work perfectly with fly fishing and I make a confession about my plans for 2025 that may see me going this route.He also runs Advanture magazine that has a similar ethos to Fly Culture. I learn how this came about and we talk about what goes into running a publication based around your lifestyle.Alex is an articulate, thoughtful guest who has a great affinity with that outdoors that you'll enjoy hearing about.Free to download and enjoy.

Hello to you listening in Lutz, Florida! (City tour on YouTube)Coming to you from Whidbey Island, Washington this is Stories From Women Who Walk with 60 Seconds for Motivate Your Monday and your host, Diane Wyzga.Today we're celebrating Epiphany - a time of revelations - and what I'd like to reveal to you is the launch of a wonderful new book by my friends and fellow Camino travelers, Dennis and Ali Pitocco. Their book “Rites of Passage: Through the Landscape of Our Souls” is NOW ON AMAZON.For those who are curious about walking a Camino you will learn that while you can prepare for a pilgrimage it is only by walking one that you let go of what no longer works for you and become who you were sent here to be.The detailed essay posted by Dennis J. Pitocco on January 1, 2025 reveals what you can expect from their  Camino journey of 40 days, 500 miles and 1,300,000 steps: walking, talking, laughing, crying, praying, and witnessing. You can read his essay in its entirety in the Episode Notes where you will also find a link to purchase your own copy of Rites of Passage on Amazon, with proceeds going to American Pilgrims on the Camino. ESSAY    Forty days. Five hundred miles. One million, three hundred thousand footsteps echoing across ancient stones. We emerged transformed, our spirits awakened to life's true purpose. The path became a mirror, reflecting our authentic selves and our place in the vast tapestry of existence. In the end, we realized that the Camino wasn't just a journey across Spain, but a pilgrimage through the landscapes of our souls.We walked through dawn mists that cloaked the Pyrenees in ethereal light, through sun-drenched Spanish mesetas where shadows stretched like memories across endless golden fields, and through ancient forests where pilgrims' footsteps had worn smooth paths in the earth for a thousand years before us.We talked with strangers who became family, sharing stories in broken Spanish and perfect smiles, with ourselves in those long stretches of solitude where the mind finally quiets enough to hear the whispers of the heart, with the ghosts of pilgrims past, their presence palpable in the worn stones of medieval bridges and the cool shadows of Romanesque churches.We laughed at blisters that mapped our journey across tender feet, at the absurdity of carrying our lives in backpacks, at the joy of simple pleasures – a cold fountain on a hot day, a warm bed after miles of rain, the taste of rustic bread shared with fellow travelers in the fading light of day.We cried for the weight of burdens finally laid down, for lost companions who never made it to Santiago, and for all those whose journeys ended too soon, leaving behind empty beds in albergues and half-finished stories in our hearts.We prayed not always with words, but with footsteps, with breath, with the rhythm of walking poles against ancient stone. Prayer became as natural as breathing – in the silence of pre-dawn departures, in the golden light of cathedral windows, in the simple act of placing one foot before another, again and again and again.We witnessed nature's symphony – the wind through wheat fields conducting an orchestra of rustling leaves, the percussion of raindrops on stone walls, the soprano calls of unseen birds, and yes, that rare and precious gift: the absolute silence that exists only in places where the modern world hasn't yet laid claim.Our story is not merely a travelogue of our journey from the French Pyrenees to the fields of Galicia, but of a transformation. Our memories, like the path itself, wind and weave, double back and leap forward, and we honor this fluidity by allowing our story to seamlessly flow between what happened and what might have happened, between what we saw with our eyes and what we knew with our hearts."The true Camino de Santiago begins when you finish it."We invite you now to shoulder your own pack, to step onto this ancient path with us. Come walk the Camino de Santiago through our eyes, our hearts, our transforming souls. Let us be your companions as you discover, as we did, that every pilgrimage is both universal and uniquely personal, that every step takes you both forward and inward, and that the real distance covered is not measured in miles but in epiphanies.CLICK HERE TO GRAB YOUR COPY OF “RITES OF PASSAGE” ON AMAZONThis is our story, but it could be yours. The path awaits.Author's note: All proceeds from Book sales (net of actual publishing costs) will be donated to American Pilgrims on the Camino, a Charity Navigator 4-star-rated 501(c)(3) nonprofit organization whose mission is to foster the enduring tradition of the Camino by supporting its infrastructure, by gathering pilgrims together, and by providing information and encouragement to past and future pilgrims.You're always invited: “Come for the stories - stay for the magic!” Speaking of magic, would you subscribe and spread the word with a generous 5-star review and comment - it helps us all - and join us next time!Meanwhile, stop by my Quarter Moon Story Arts website to:✓ Check out Services I Offer,✓ For a no-obligation conversation about your communication challenges, get in touch with me today✓ Stay current with Diane as “Wyzga on Words” on Substack, LinkedIn and now Pandora RadioStories From Women Who Walk Production TeamPodcaster: Diane F Wyzga & Quarter Moon Story ArtsMusic: Mer's Waltz from Crossing the Waters by Steve Schuch & Night Heron MusicAll content and image © 2019 to Present Quarter Moon Story Arts. All rights reserved. 

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At the end of 2024, I wanted to take a moment to pause, reflect, and share some personal insights from the past six months.  In this special solo episode, I open up about my experiences hiking the South West Coast Path, the lessons I've learned about health and fitness, and how I'm approaching financial planning and future adventures. From the challenges of dealing with health setbacks to the triumphs of completing tough hikes, this episode is an honest and raw look at my journey.  I also delve into thoughts on ageing, longevity, and the exciting plans I have for 2025, including more adventures, personal growth, and professional goals. If you're curious about what goes on behind the scenes of Tough Girl Challenges or simply want some motivation to tackle your own goals, this episode is for you. Join me for an honest conversation about health, money, and embracing the adventures ahead! *** Catch the latest episodes of the Tough Girl Podcast, dropping every Tuesday at 7 am UK time! Don't forget to subscribe so you won't miss the inspiring journeys and incredible stories of tough women.  Want to play a part in uplifting female representation in the media? Support the Tough Girl Podcast on Patreon!  Your generosity helps shine a spotlight on female role models in the world of adventure and physical challenges. Join us in making a positive impact by visiting www.patreon.com/toughgirlpodcast. Thank you for your amazing support! *** Show notes Welcome to the reflections episode  Recording in the dead time between Christmas and New Year Who am I? The mission of Tough Girl Challenges Making assumptions - that you know a lot about me! Setting the scene Focusing on the previous 6 months (August 2024 - December 2024) Home on the Wirral The restful, calm bedroom where I work from  Giant map of the World  Snake plant  Peace Lilly Plant  Living at home since 2014 Keeping structured and focused during the interview My early 30s, banking, stress, travelling for 2 years Spending time in South America and designing life I wanted to lead  How podcasting has changed my life Starting podcasting in 4th August 2015  Goodpods list  Previous adventures and challenges  Running challenges - Marathon des Sables  Cycling challenges - Cycling from Vancouver to Cabo san Lucas 2018 Hiking and thru-hiking  Question from Adele Vickers  How my adventures and challenges have evolved over time  Feeling like a failure on the Appalachian Trail  The importance of showing up even when you don't feel like it Not enjoying the North Island of New Zealand (roads etc) Reflection on the Te Araroa Trail podcast episode  Enjoying spending time in the wilderness, solo Pursuing similar challenges in the future  Adventuring over the past 18 months none stop Achieving everyday and feeling like I'm making progress Working on balance  Documenting the journey so far Focusing on the South West Coast Path, health, fitness, financial goals, new job and future goals  Armchair Adventure Festival 2024  South West Coast Path (SWCP)  Zoe Langley-Wathen  Training and preparation for the SWCP  Dealing with severe anaemia and not going into the hike fully fit Documenting the trail daily and sharing on social media  Sponsored by ZOLEO #ChallengeWithZOLEO  Wearing INOV8 #gifted. Use TOUGHGIRL10 for a 10% discount  Tooth pain, teeth issues, visiting the dentist, needing a filling and root canal… Accommodation, distances, costs, walking with friends on the SWCP (James, Zoe, Gigi) Level of enjoyment (71%) fatigue (44%), ease of terrain (48%) Ankle issues, and focusing on bullet proofing my ankles going forward Overall throughs on the SWCP and why I highly recommend it as a hike  The reality of what people think thru-hiking is versus what it is actually like out on the trail The Salt Path - book & new film in 2025  Being home in September and focusing on health  Scientific research into ageing at 44 and me turning 44 in 2025  Caroline Paul: How Outdoor Adventures Improve Life as We Age - Lessons from 'Tough Broad'. Discover how embracing bravery and the outdoors can lead to a fulfilling and adventurous life at any age. Ageing and adventuring - 16 adventures over the next 16 years  6 years until I'm 50 (WTF) Health, wellness & longevity  Needing to put money into my SIPP (Private Pension - Self Invested Personal Pension) Needing to make more money, without losing my freedom  Patrons & Patreon  Getting back into strength training, working with Franco - https://www.humalforces.com/  Dr. Stacy Sims - Leading Global Expert on Female Physiology and Endurance Training. Author of ROAR.  Lifting heavy weights, getting my protein in (with Protein Rebel) AIM Health where cutting-edge medical science meets holistic well-being  Seeing Dr Cathy  Treatment - Cryotherapy, Red Light Bed, Rebalance Bed, Hyperbaric Oxygen and Hydrogen Therapy & Compression Therapy  Feeling Amazing!! What 2025 is hopefully going to look like…. Work at AIM until end of April 25 (also doing strength training, editing podcast and vlogs etc), Travel/adventure from May to early September, work at AIM until next April 2026.  Summary of financial goals  Editing the Vlogs for New Zealand (22 for North Island and 27 vlogs for the South Island) and why I'm happy with what I've created.  Sponsorship for 2025 - podcast & vlogs with  INOV8 & ZOLEO Question around the feeling of failure - my response with tips and advice to help you The power of REFRAMING  My failure in boxing  Plans for 2025 - English Camino in Spain, The Fisherman's Trail in Portugal, spending time with Adelaide in Norway Not feeling excited about doing a long hike such as the Pacific Crest Trail (PCT) GR10 - Through the French Pyrenees: Le Sentier des Pyrenees.  10 year anniversary of the Tough Girl Podcast!  Final 2 questions - what have I changed my mind on in the last year and books I've been reading  Running a 100 miler… THANK YOU for listening and supporting the Tough Girl Podcast The 10 year anniversary, a change in branding and the next decade… My word of 2025 - Longevity Needing to put legacy plans in place  Connect with me and watch the vlogs on YouTube  Support the work I do via Patreon    Previous Reflections/Solo Episodes    Aug 1, 2024 - Sarah Williams: Reflecting on the Past 6 Months and Future Plans for 2024 – Insights, Challenges, and Adventures. Mar 14, 2024 - Sarah Williams - Reflections & Learnings from the 3,000km Te Araroa Trail, New Zealand. Nov 2, 2023 - Sarah Williams - Planning and Preparation for thru hiking the 3,000 km Te Araroa Trail, New Zealand. #ChallengeWithZOLEO Sep 10, 2023 - Sarah Williams - Solo Reflections: A Look Back at the End of 2022, Adventures and Challenges in 2023   Apr 26, 2016 - Sarah Williams - Shares her journey of getting to the start line of the Marathon des Sables (MDS) & running the toughest footrace on earth!   Sep 19, 2017 - Sarah Williams - Thru hiking the Appalachian Trail (2,190 miles) in 100 days!   Sep 4, 2018 - Sarah Williams - Planning and Preparation for the Pacific Coast Highway & the Baja Divide! Dec 25, 2018 - Sarah Williams - Cycling the Pacific Coast Highway & Baja Divide    Social Media Website: www.toughgirlchallenges.com Instagram: @toughgirlchallenges Facebook: Sarah Williams   

Fluent Fiction - Catalan: Ferran's New Year: From Reports to Pyrenees Revelations Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ca/episode/2024-12-26-23-34-01-ca Story Transcript:Ca: El despatx al centre de Barcelona bullia d'activitat.En: The office in the center of Barcelona was buzzing with activity.Ca: Ferran, project manager diligent, observava els papers que omplien la seva taula desendreçada.En: Ferran, a diligent project manager, was observing the papers that cluttered his disorganized desk.Ca: Nadal era prop, i ell encara estava atrapat en la monotonia d'informes i correus.En: Christmas was near, and he was still trapped in the monotony of reports and emails.Ca: Tenia una sensació de buit, una necessitat oculta de viure una aventura.En: He felt an emptiness, a hidden need to live an adventure.Ca: A prop, Gemma, la seva companya de feina, flotava d'un lloc a l'altre amb energia, com una brisa fresca d'hivern.En: Nearby, Gemma, his coworker, was floating from one place to another with energy, like a fresh winter breeze.Ca: Amb el despatx decorat amb garlandes i llumetes, l'ambient festiu insuflava optimisme entre els empleats.En: With the office decorated with garlands and little lights, the festive atmosphere breathed optimism among the employees.Ca: Gemma somreia constantment i no parava de parlar de l'any nou que s'acostava.En: Gemma was constantly smiling and wouldn't stop talking about the upcoming new year.Ca: Gemma va apropar-se a Ferran amb la seva típica entusiasme.En: Gemma approached Ferran with her typical enthusiasm.Ca: "Ferran, has de venir amb mi aquest Cap d'Any.En: "Ferran, you have to come with me this New Year's.Ca: He planejat un viatge increïble als Pirineus.", va dir amb ulls brillants.En: I've planned an incredible trip to the Pyrenees," she said with shining eyes.Ca: Ferran, però, es va enfosquir.En: Ferran, however, darkened.Ca: "No puc, Gemma.En: "I can't, Gemma.Ca: El projecte és massa important.En: The project is too important.Ca: No puc permetre'm de fallar el termini.", va respondre, encara que al fons sabia que desitjava escapar.En: I can't afford to miss the deadline," he responded, although deep down he knew he wanted to escape.Ca: "Va, Ferran, no pot ser que tota la teva vida sigui la feina.En: "Oh, come on, Ferran, your whole life can't be just work.Ca: Necessites viure!", Gemma va insistir amb un somriure encoratjador.En: You need to live!" Gemma insisted with an encouraging smile.Ca: Uns dies després, mentre Ferran revisava els informes per enèsima vegada, el seu supervisor es va aturar davant seu.En: A few days later, while Ferran was reviewing the reports for the umpteenth time, his supervisor stopped in front of him.Ca: "Ferran, he vist el teu esforç.En: "Ferran, I've seen your effort.Ca: Pren-te uns dies lliures.En: Take a few days off.Ca: Te'ls mereixes."En: You deserve it."Ca: Ferran no ho podia creure.En: Ferran couldn't believe it.Ca: Era la seva oportunitat.En: It was his chance.Ca: Però encara dubtava.En: But he still hesitated.Ca: Tornà a mirar a Gemma, qui esperava emocionada.En: He looked again at Gemma, who was waiting excitedly.Ca: "Ferran, alguns riscos valen la pena.En: "Ferran, some risks are worth it.Ca: T'ho prometo."En: I promise you."Ca: Amb un sospir profund i una decisió ferma, Ferran va decidir que potser era el moment de seguir el consell de Gemma.En: With a deep sigh and a firm decision, Ferran decided that perhaps it was time to follow Gemma's advice.Ca: "Està bé, accepto.En: "Alright, I accept.Ca: Anem a aquesta aventura."En: Let's go on this adventure."Ca: El Cap d'Any fou màgic.En: New Year's was magical.Ca: La neu, les estrelles, i l'alegria dels Pirineus li van revelar un món més enllà de l'oficina.En: The snow, the stars, and the joy of the Pyrenees revealed a world beyond the office to him.Ca: Ferran va aprendre a gaudir del moment present i, mentre brindava amb Gemma sota el cel estrellat, va comprendre que l'aventura més gran es trobava fora de la seva zona de confort.En: Ferran learned to enjoy the present moment and, as he toasted with Gemma under the starry sky, he understood that the greatest adventure was found outside his comfort zone.Ca: Tornant a la feina, Ferran portava un nou aire.En: Returning to work, Ferran carried a new spirit.Ca: Sabia que l'equilibri entre feina i vida personal era essencial.En: He knew that the balance between work and personal life was essential.Ca: Havia trobat el coratge per explorar el desconegut.En: He had found the courage to explore the unknown.Ca: Ferran ja no ignorava les seves ganes d'aventura, i en Gemma, havia trobat una amiga que li havia ensenyat a afluixar les regnes de la rutina.En: Ferran no longer ignored his desire for adventure, and in Gemma, he had found a friend who had taught him to loosen the reins of routine. Vocabulary Words:the office: el despatxbuzzing: bullintdiligent: diligentthe papers: els papersdisorganized: desendreçadathe desk: la taulatrapped: atrapatthe emptiness: la sensació de buitthe coworker: la companya de feinato float: flotargarlands: garlandesthe breeze: la brisahidden: ocultamonotony: monotoniathe reports: els informesupcoming: s'acostavaenthusiasm: entusiasmethe risk: el riscthe opportunity: l'oportunitatexcitedly: emocionadathe supervisor: el supervisorthe deadline: el terminito hesitate: dubtarthe adventure: l'aventurathe snow: la neuthe stars: les estrellesthe balance: l'equilibrithe courage: el coratgeunknown: desconegutto loosen: afluixar

Senior Winemaker at Blue Pyrenees Estate, Eden chats to Jill Upton about their stunning sparklings, especially the Midnight Cuvee, perfect for the festive season. @thewineshowaustralia@bluepyreneesestate

Air Date - 12 December 2024Ani Williams is a composer, harpist, cross-cultural sacred music singer, and Sound Medicine pioneer. Best known for her music recordings, distributed worldwide for decades, her first nonfiction book, Guardians of the Dragon Path, takes readers on a captivating journey down the Paris Meridian and its antiquity as a Dragon Path, a network of ancient sites that existed long before scientists measured the meridian, is the result of a life of world travel, eighteen years of walking the lands surrounding the Pyrenees, extensive scholarly research, and a series of uncanny dreams that guided her quest of discovery—a shining example that “truth is indeed stranger than fiction.”Filled with mystical encounters with the “Guardians” of standing stones, temples of Egyptian and Greek deities, and hidden sanctuaries of Maria Magdalena, Williams reveals the ancient Way of the Stars – a pilgrimage predating the Camino de Santiago by five millennia, and how this initiation path overlays her ground-breaking discovery of an ancient landscape cross spanning the Pyrenees, defined by megalithic temples aligned with the stars, constructed 6,000 years ago.https://aniwilliams.com#AniWilliams #DragonPath #SandieSedgbeer #WhatIsGoingOM #InterviewsVisit the What Is Going OM show page https://omtimes.com/iom/shows/what-is-going-omConnect with Sandie Sedgbeer at https://www.sedgbeer.comSubscribe to our Newsletter https://omtimes.com/subscribe-omtimes-magazine/Connect with OMTimes on Facebook https://www.facebook.com/Omtimes.Magazine/ and OMTimes Radio https://www.facebook.com/ConsciousRadiowebtv.OMTimes/Twitter: https://twitter.com/OmTimes/Instagram: https://www.instagram.com/omtimes/Youtube: https://www.youtube.com/c/OMTimesTVLinkedin: https://www.linkedin.com/company/2798417/Pinterest: https://www.pinterest.com/omtimes/

In the wake of a Thanksgiving bomb cyclone that walloped Northern California with rain and snow, the boys celebrate reaching 50 episodes with superfan #1, Scott Kessler. In addition to recapping their personal favorite episodes and the most listened to ones, the three amigos chat about chasing pow in Mammoth and Lakes Basin, telemark skiing versus splitboarding versus pow surfing, Scott's days as a chain installer on Interstate 80 and building his business, Truckee Overhead Door, his European mountain bike vacations and opening up about the loss of his first wife, Kathy Kessler, in the 2002 British Columbia avalanche that also took the life of Craig Kelly and five others. Also, are the BOA lacing system, fat bikes and Cody Townsend's 50+ project Dope or Derp?2:45 – December 1 is the first day of meteorological winter.3:30 – Recording once again in the Truckee Overhead Door facility in Hirschdale with Scott Kessler. 4:40 – The packers versus the shovelers – who will win winter this year?6:30 – Recapping the first 50 episodes and suggesting some of our favorites. 8:00 – Core lord callout at the gas station in Sierraville and the old days of telemark racing.9:30 – What new sport should Trail Whisperer pick up, splitboarding or telemarking?16:00 – Recapping the series of bomb cyclone storms just before Thanksgiving. 19:00 – PowBot chases the pow down to Mammoth Mountain and meets Zak Mills.21:30 – Scott bought his first van when he had a chaining permit, chaining up cars on Interstate 80 during the winter. 29:00 – Starting Truckee Overhead Door, a garage door company in Truckee/Lake Tahoe. 34:00 – Dope or Derp? BOA. Cody Townsend's 50+ project. Fat Biking.55:15 – Reviewing the first 50 episodes. Most popular and our personal favorites. Todd Woodward, Daron Rahlves, Episode 1, Emily Kachorek, 10 Shredmandents, Chris McNamara, Harrison Biehl, Eric Blehm, Duncan Meyers, Alenka Vrecek, Nate Greenberg, Nick Bliss, Avalanches and the Frog Lake Huts, Marco Osborne, Make Downieville Gold Again, Christina Thayer. 1:21:20 – Scott's European mountain biking adventures in Italy and Switzerland the Alps and the Pyrenees. Aosta Valley Freeride – one of the best guiding companies, Massimo, Blake and Anna.1:34:30 – Scott opens up about the loss of his first wife, Kathy Kessler in 2002, after being involved in the British Columbia avalanche that also took the life of Craig Kelly and five others. 1:46:30 – What does Mind the Track mean to you?

A "TRIP OF A LIFETIME" - FOR REAL! John covers all the bases as he shares his story of walking the Camino Francés in May and June 2024. Overnight in the Pyrenees? Check. Stay at a monastery? Check. Sing with the nuns? Check. Meet an undertaker who wants your business? Wait . . . check? Here are the places and helpful tools John referenced in this episode:  >> Book your bed at Refuge Orisson: https://www.refuge-orisson.com/en or  >> Auberge Borda: https://www.aubergeborda.com/  >> Stay with the nuns in Santo Domingo de la Calzada: https://www.cister-lacalzada.com/albergue/  >> Enjoy the vocal talents of the nuns in Carrion de los Condes: Albergue parroquial Santa María  >> Retreat for a couple days at the San Salvador de Monte Irago Monastery in Rabanal del Camino: https://monteirago.org/en/  >> Document your pilgrimage using the Find Penguins app: https://findpenguins.com/  >> Grab one of the coveted 10 spots for lunch at the Parador Hotel in Santiago de Compostela: https://paradores.es/en/blog/pilgrims-treat-parador-santiago-de-compostela  >> Get your Spanish language skills just right for the Camino with Maria Seco of Spanish for the Camino: https://spanishforcamino.com/   BUILD YOUR CONFIDENCE WITH CAMINO COACHING with Nancy Make sure your pilgrimage plans are on the right track for the kind of experience you are hoping for. Nail your pre-Camino confidence. Give your family or spouse the peace of mind to know that an expert has looked over all your plans, with Camino coaching with Nancy. Now scheduling for January 2025: https://thecaminoexperience.com/camino-coaching-with-nancy/   WALK WITH ME IN 2025! Start building your Camino family now! If you want the freedom to walk the Camino your way, to walk at your own pace, take breaks when you need them, choose the accommodations – dorm rooms or private rooms – that suit your needs and budget, AND you want the confidence that comes from not starting out on this – I'll say it – epic journey alone, start your pilgrimage with one of Nancy's Camino Experience groups: https://thecaminoexperience.com/walk-with-me/   JOIN ME IN SAN FRANCISCO ON SUNDAY, DECEMBER 15, 2025 I will be talking briefly about WHY I walked the Camino de Santiago, and why it might be calling you, too. Where: Sports Basement store, 610 Old Mason St, San Francisco, CA When: Sunday, December 15, 2025, 9:30 am to 11:15 am (I have the first 10-minute time slot) Who: YOU! Whether you are Camino-curious or your flights or booked . . . or if you have already walked one of the Camino routes, all are welcome. Hope to meet you there!   #youonthecamino #caminodesantiago #firsttimepilgrim #thecaminoexperience #caminopodcast  

I am thrilled to bring you the latest episode of "Dishing with Stephanie's Dish," where we welcome the incredibly talented Hayden Haas, the creative mind behind "Simply Delishaas: Favorite Recipes from the Midwestern Kitchen." Discover Hayden's unique path from being a dishwasher on the Food Network to becoming an assistant to Molly Yeh and, eventually, a renowned cookbook author and now Minneapolis resident! Follow Hayden on Instagram @haydendelishaasFeatured RecipesThis pickle soup recipe is from Hayden's Food Blog where he has other delicious recipes including the Cranberry Tortellini recipe we talked about from the book.Pickle SoupServes 6Ingredients:* 3 russet potatoes or 3c (2-3pounds) diced (this also works with frozen potatoes) (300- 420g)* 3 tbsp Extra virgin olive oil (13g)* 2 carrots roughly chopped (130g)* 2 stalks of celery roughly chopped (120g)* 1 yellow onion, diced (150g)* 6 cloves of garlic, minced (60g)* 2 tbsp butter (14g)* 4 tbsp ap flour (30g)* Salt and pepper to preference * 4- 6 cups of vegetable or chicken broth (940-1410g)* 1 heaping cup of dill pickles chopped (about 5-6 pickles)* 1/2c pickle brine (127g)* 1 bunch of fresh dill, divided (100g)* 2 bay leaves (less than a gram) * 1 tsp fresh thyme (10g)* 1c freshly grated havarti cheese (83-100g)* 1/2c heavy cream (119g)* For garnish* Heavy cream for drizzling, sriracha for drizzling and remaining fresh dill  If you'd like an addition I grew up eating  this with garlic bread! * In a large pot over high heat begin boiling about 6cups of salted water. Once boiling add in potatoes, boil and drain.  ( you can make this all in one pot or two separate ones!* cook for 20 minutes and drain. If using a second, over medium heat add olive oil, onion, celery, carrot and garlic. * Cook until translucent about 8-10 minutes . Season with salt and pepper to preference (I use about 1tsp of each) * Once translucent, add in butter and melt then flour and mix until coated. Slowly start to incorporate the broth (you'll see it change to a light creamy color) add in the potatoes, pickles, pickle brine, fresh herbs and simmer for 20-30 minutes over medium heat. Add in the cheese and heavy cream and mix until combined! You can enjoy from here or dress a bowl! To a bowl add your soup, a drizzle of heavy cream, sriracha and fresh dill! Enjoy!Pickle PopcornThis Pickle Popcorn recipe is from Hayden's Food Blog He calls is Netflix and (Chi)DillIngredients:3 tbsp Oil of choice (see tips)1/2c  Popcorn kernels (a heaping 1/2c)5 tbsp (or more) Good quality butter (I like to use Kerrygold) ½ bunch Dill fresh or dried, chopped½ tsp Italian seasoning ½ tsp Garlic powder ½ tsp Onion powder 1 tsp cheese powder (optional) 3 tsp Pickle juice (brine) from a jar of picklesSalt ( i would recommend fine salt for this)-optional hot sauce for serving if youre Selena GomezTips: you can use avocado oil, refined coconut oil, vegetable oil, or even olive oil! I would recommend using a dutch oven or your favorite soup pot for this recipe (something with a lid)InstructionsTo a large pot over medium to high heat, add the oil, when the oil is hot add 2 or 3 kernels to test to see if its ready, then add the rest of the kernels and cover, leave a little crack to let some steam escape if needed. Another helpful tip when making popcorn over the stove, is to gently wiggle the pot while holding the lid and handles to jiggle the kernels around. Listen to the kernels, when it has mostly stopped popping, removed from the heat then add to a large bowl.In the meantime begin melting the butter on the stove or microwave in 15 second intervals. Add the seasonings to the butter along with the pickle juice, stir to combine, slowly incorporate over the popcorn and give it a light shake to distribute the pickley butter. Serve immediately! Store in an air tight container, Enjoy!EPISODE TRANSCRIPT:Stephanie Hansen [00:00:16]:Hello, everybody, and welcome to Dishing with Stephanie's dish, the podcast where we talk to people in the food space, cookbook authors, people generally obsessed with food. I am holding in my hot little hands favorite recipes from the Midwestern Kitchen. Book is called simply Delicious by Hayden Haas. Delicious. I love the title. It's so funny.Hayden Haas [00:00:39]:Thank you so much, and thank you for having me on.Stephanie Hansen [00:00:41]:Oh, it's a blast. So let us talk about your cookbook and, like, use you somehow have not been on my radar. And then I, like, found your Instagram, and I was like, oh my gosh. This guy's from the Midwest. He has almost 500,000 followers. He's friends with Molly Yeh. I mean, how would how tell us about how you got started in the cookbook world because you must have been a food stylist. Your book is incredible.Hayden Haas [00:01:06]:Thank you so much. I appreciate that. Yes. I did have a little bit experience, with, food styling. I got my start on Food Network surprisingly as a dishwasher and sort of led me, on an unexpected path into the food world where I was then met with Molly and then, you know, the pandemic happened one thing or another. And then I was her personal assistant and then got to see all everything that's involved with that whole world. And Molly was such a joy and kinda taught me how to write my own recipes. And I'm so thankful for all the time that I did spend with her, learning behind the scenes.Hayden Haas [00:01:51]:The most important part was obviously the recipe development but also kind of, when I was working behind the scenes I kind of learned how to film and direct my own videos as well as, edit them at the same time too. So it was kind of just a full package deal. I still to this day don't even really realize that I'm doing so many people's jobs, and I'm so thankful that I had that opportunity.Stephanie Hansen [00:02:18]:Yeah. Your your book is well, it's beautifully shot, and you can tell, there's a lot of lifestyle to it and, yes, we're looking at recipes, but many times we're looking at, not completed recipes, like the ingredients of making it. There's a lot of color in the book. Whoever did the design, it has a real rainbow flare, which I think is really cute. Yes. I just loved it. I really got the book, and it feels really like, if I knew you, I feel like this is really a reflection of you.Hayden Haas [00:02:54]:Thank you so much. I that was something that was really important to me. I kind of think of this as, like, my debut album. And I it's so so special to me because one of my best friends actually took all of the photography for me, and there's so much, family and friends and everything tied into it. And my designer's name was Lindsey Dobbs from Penguin Random House. So I I really wanted to include a lot of color. That was something that was really important to me and kind of all seasons. Even though,You know, it is based mostly in the Midwest, and we have winter here maybe, like, 6 to 9 months of the year. So, trying to cover all of those bases and get pictures was probably the hardest part.Stephanie Hansen [00:03:42]:Yeah. And people I mean, just the shooting of a book and having the seasonality to it, it is hard. Like, I'm working on a book that's a sort of cozy winter cooking book, but we haven't had snow for over a year. So I'm trying to find snowy pictures.Hayden Haas [00:04:01]:Yes. Yes. You're also a published author, and I was just checking out your books as well.Stephanie Hansen [00:04:07]:I am a published author, but I think I'm in a different vein than you. Because while I do like developing recipes, my point of view is usually typically from, like, someone's inspired from a grandma or a friend or and then I kinda take it and make it my own. I am getting a little more confident in just being like, oh, I'm just gonna make this and kinda knowing how things come together.Hayden Haas [00:04:33]:Yeah. And that's, something that's super important in my cookbook too because that was inspired by all the important women in my life, like my mom and my grandmas and, you know, of course, like Molly, there's so many people who have contributed to me at this point that I couldn't not also include them and all these people who have motivated me and supported me, including all of my followers and stuff. Like, this wasn't originally my intended career path, but I am so thankful that it is.Stephanie Hansen [00:05:04]:What was your intended career path?Hayden Haas [00:05:06]:I went to school for architecture and drafting. I had dreams of becoming an architect, and then I decided that that wasn't really where my heart was, but it was a very good paying job.Stephanie Hansen [00:05:18]:And you live in North Dakota. Is that correct?Hayden Haas [00:05:21]:No. I actually recently just relocated to Minneapolis.Stephanie Hansen [00:05:25]:Oh, so you're probably like a neighbor somewhere.Hayden Haas [00:05:28]:Yeah. I'm freshly here for a couple of months, so I'm still kind of catching my bearings and, making my little space home, but Minneapolis has been so welcoming, and I have literally no complaints. It's a really great place to be.Stephanie Hansen [00:05:45]:Yeah. So now are you here for a short time? OrHayden Haas [00:05:49]:No. I'm here to stay until further notice.Stephanie Hansen [00:05:53]:Okay. So I need to I'm gonna connect with you, and we'll have a cup of coffee, and maybe I could help because do you need do you need this sounds so weird. Do you need friends?Hayden Haas [00:06:05]:I do need friends. Yes. Been so actively looking for friends. I need more foodie friends. You know, I'm kind of like I don't wanna say I'm a shut in, but since I work from home, I just cook all this food, and I get to share it with all my friends and neighbors. So it's just a great little opportunity and kind of like a howdy neighbor to Minneapolis.Stephanie Hansen [00:06:29]:Yeah. I love it. And same. So I'm always cooking tons of food. I'm also, like, because of the radio show, we go out a lot, but I'm always looking for people to eat with. I know that seems weird, but, like, not everyone loves to go out.Hayden Haas [00:06:46]:I'm also in that category. I also love having people over because, you know, you make a ton of cozy recipes. So it's like when you provide that environment of home and, just being able to host somebody in your home is just so wonderful, and that really fills my cup.Stephanie Hansen [00:07:04]:Yeah. Alright. Well, we've got a mission to get you introduced because we're getting into what I think could be the long winter months. I don't know. It's 80 degrees out, and it's practically Halloween, so it's very weird.Hayden Haas [00:07:17]:Wow. So strange how that's happening. I always knew Minneapolis was slightly warmer than where I'm from in North Dakota by at least 20 degrees. So I'm like, oh, if this is really what it's like, I'm all on board.Stephanie Hansen [00:07:29]:No. It's not at all. It's usually cold as hell. Alright. So I first found out about you from my friend Paul Folger from channel 5.Hayden Haas [00:07:41]:Oh.Stephanie Hansen [00:07:41]:And he was telling me about when you were on Twin Cities Live with him and Elizabeth and that you brought this pickle popcorn.Hayden Haas [00:07:52]:Yes.Stephanie Hansen [00:07:53]:Okay. And I'm obsessed with popcorn so much so that I really am not supposed to eat it because I used to eat so much of it. I had, like, stomach problems.Hayden Haas [00:08:03]:Oh, no.Stephanie Hansen [00:08:05]:But he brings me in this ziplock bag full of this pickle popcorn, and pickles are like, I'm obsessed with pickles, and I love popcorn. How did you think of the pickle popcorn recipe? Because it's a great recipe.Hayden Haas [00:08:19]:Thank you. I am in the same category as you as popcorn was literally my favorite snack when I was growing up. I just made a video talking about this slightly. Like, I was such a little weirdo with my popcorn. I mean, after school, we lived pretty close to a movie theater, so you could, like, pop in and grab some movie theater popcorn as a great little snack. So popcorn's always been one of my favorite things, along with pickles. So combining the 2 just kind of felt great. I love using pickle brine as an ingredient, and any opportunity to use fresh dill.Hayden Haas [00:08:55]:And we all know and love butter, so I kinda just fell hand in hand.Stephanie Hansen [00:09:00]:This is funny because I really am obsessed with dill too just because I grow it and it's like it volunteers in your garden where you don't want it, and then you're like, oh, I have dill, and you just have so much of it. You just end up using it all over.Hayden Haas [00:09:14]:And I think that's such a great problem to have too. I I don't know. It's either dill either because I'm also a little bit of a gardener myself. You can either grow it, and then it'll have, like, a bunch of abundance, or you're just done for it and you're not gonna have dill that year.Stephanie Hansen [00:09:28]:Yeah. I've had those years too. And then, like, the years you have it, you're like, wow. What I thought was so fascinating about the popcorn recipe was that you used the brine with the butter and it it didn't completely sog out the popcorn. Like, it did have kind of a, day after taste a little bit, but I love that about popcorn.Hayden Haas [00:09:50]:Me too. I, not to go back to movie theater popcorn, but I always loved it more the second day.Stephanie Hansen [00:09:58]:Yeah.Hayden Haas [00:09:58]:So when when you kind of combine those together and you coat them kind of gradually, it, you know, you don't want it to be, like, soggy from all of the butter and whatnot. So kind of figuring out how that works is, you know, you kind of figure it out the more often you make popcorn.Stephanie Hansen [00:10:14]:Well, Paul said that you were considering putting it in your next book.Hayden Haas [00:10:19]:Yes. I haven't announced that I'm doing the next book or anything like that, but I am so happy to share it. And so that is one of the next, recipes that I do plan on sharing. But it is already available to share on my blog, and I would happily make a video for everyone to follow along with.Stephanie Hansen [00:10:38]:Yeah. I really loved, he brought it in. I am not supposed to eat popcorn. I ate a handful. I loved it. And he was like, oh, no. You can just keep the bag. I was like, Paul, I can't because I have no self control, and I will end up eating this entire bag either by the time the show's over or on the way homeHayden Haas [00:10:58]:in the car. Totally delightful.Stephanie Hansen [00:10:59]:We laughed about that. When you your book has everything. Like, you have desserts, you have cozy casseroles and hot dishes, you have drinks, which I also really enjoy. I have a lot of drinks in my book too. You've got a lot of soups. We're in the Midwest. Right? Soups are great. How did you decide? You have a lot of recipes in here too.Stephanie Hansen [00:11:22]:Like, they must have been cutting you off.Hayden Haas [00:11:24]:I we had kind of a tricky time deciding on we did originally have more recipes that we wanted to do, but we kind of decided on, you know, the photography that was really important to include and any, like, follow along steps. But there's over a 125 recipes. I tried to make it, kind of accessible, for everybody to be able to shop because I came from a really small town where, you know, some of the largest stores you had were probably like a Walmart or something along those lines, Target, Walmart. So you should be able to shop most of these ingredients from places like those wherever you are in the world. So I took a lot of thought into that. So you based on things that you have in your pantry and or fridge that are just like staples to always keep on hand. I it was really important to me to, share with the reader that you can make all these delicious things with things that you probably already have. A lot of my personal favorites, I'm a big breakfast and brunch kinda guy.Hayden Haas [00:12:28]:I also love, like, the meat and potatoes of things. I think that's kind of very Midwest. If you know my dad, he's, like, always more protein, always more protein. Just can't get enough of that meat. And soups are kind of like my favorite thing in the entire I think it should have its own food group because it's just the best, and I love just alwaysStephanie Hansen [00:12:52]:You and I are gonna be fast friends, dude. I can just tell.Hayden Haas [00:12:55]:No. We need to have you over for a fine bowl of soup. And then, of course, I'm not much of a sweet tooth, but I love making them for other people. And then same with, the adult beverages, there's mocktail options in there too. So I really wanted to cover all of the bases, things that I regularly enjoy or that were from my childhood and nostalgic, but slightly modernized and from foods of all kinds of cultures that I really wanted to share and also put my own little fusion or twist on.Stephanie Hansen [00:13:24]:You seem very excited about your food life. Do you ever feel, like, taxed by it? I mean, with so many followers, you gotta be spending a lot of time on social media. Does it ever feel like you're giving up too much or just like you're burned out?Hayden Haas [00:13:39]:I I that's a great question. Thank you so much for asking. I definitely experience burnout, on those days. I would say that I film maybe like 3 or 4 days of the week, and sometimes it can be 2 recipes, sometimes it can be 3. So it kind of just depends, weighing on my schedule and then other projects that I have going on, trying to make that all work. It's so much fun and stressful at the same time. I love it so much that it doesn't always feel like work, but that doesn't mean that I don't get emotionally or physically taxed from it. So sometimes where I'm like, today is not a filming day or, like, let's say I get, like, a zit or something like that.Hayden Haas [00:14:20]:You know? Because we all have everyday problems and stuff like that too. I, that's also really important where it's like, I don't, like, edit any of my videos where it's, like, lighting them different or even when I'm food styling, it's not like I'm doing anything crazy. So I want people to when they see a video or recipe of mine where it's like, how you see it is probably how it's gonna show up. That's, you know, how I intended it. And I tested that recipe 10 times or a 100 times. So it's like, I want you to have that result because I know the person at home, whether they're living on a budget or, you know, just trying to get more experience in the kitchen, that they have that confidence and they can pretty much jump into any recipe in the book that you know, it's anybody from any walk of life would be able to. So that was super important. And but sorry to get back to your original question, being taxed by the or tax or burnout.Hayden Haas [00:15:19]:I definitely experienced burnout, but those are the days where I'm like, it's more of a work on my computer type of day and Right. Let's order some takeout.Stephanie Hansen [00:15:28]:Yeah. I, when I looked at your book too, because I'm in the final like, I'm just in the final edits of my book. Yeah. That's due December 31st for my second one. We have a couple of, like, similar recipes. They're different, but they're similar. So it'll be fun to see when we when mine's out, we can kinda compare notes on some of the recipes.Hayden Haas [00:15:53]:I would love that. And that's something that I also value so much about the community and followers that I've built is a lot of these people do try the recipes, whether they post it or share it or whatever. People are making it for their families, and it's bringing so many people together, which is what makes me so happy. Or I love when somebody makes, like, a soup or a dessert recipe for, like, their friends and stuff because that's what I love to do. Yeah. It just feels full circle and it really makes my day.Stephanie Hansen [00:16:24]:So what is the first dish that you remember, like, making yourself? Can you remember? Did you cook as a kid?Hayden Haas [00:16:32]:There's so many things. My mom always had us in the kitchen. So we were always doing, like, baking and fun stuff like that. A recipe I guess this the one I can remember the most is not actually, like, an eating type recipe, but my mom and I used to make our own Play Doh.Stephanie Hansen [00:16:49]:Yes.Hayden Haas [00:16:50]:Yes. And, I mean, occasionally, I'm sure I you know, kids eat Play Doh, so I would taste it and be like, oh, that's salty. And so, like, not quite a recipe that's supposed to be edible, but that's the one that I think about and I wanna share all the time, but I don't have any kids to play Play Doh with.Stephanie Hansen [00:17:05]:That's funny. No. I think, yeah, we made that a lot as kids. And, also, I don't even know why we ever made this, but we used to make our own, like, homemade tootsie rolls.Hayden Haas [00:17:15]:Oh my gosh. I bet that was so special.Stephanie Hansen [00:17:17]:Yeah. And I don't know where we got the recipe or why we would make those, but I had sisters and so that's what we would do.Hayden Haas [00:17:24]:You have a mother's sweet little treat like that.Stephanie Hansen [00:17:26]:Yeah. Are you a freezer hoarder because you're cooking so much?Hayden Haas [00:17:30]:Oh, yeah. There's a lot of, disorganization that happens in but at the same time, I'm pretty good about, not having food waste. I kind of like auction things off to my neighbors and, you know, people that I meet that are kind of like within the vicinity where I'll say like, hey. For example, I just made, my breakfast pizza recipe and so I can kinda just auction it off to my friends who are all super busy and whatnot. And, oh, it's just great because I kinda get to feed my own little community and get their feedback at the same time where it's like, yeah. Don't add onions to this or that was too salty or something like that. So it's so helpful to get that here.Stephanie Hansen [00:18:12]:I'm creeping my neighbors out actually because I'm always like I just this morning, I did a TV segment. I had all these rice crispy bars. I didn't want them in the house because I'll eat them. So I just loaded up paper plates and kinda went door to door. And people are just like my neigh my next door neighbor, I know. She's just like because I this in this week alone, I've brought them a chicken pasta dish. I brought them apple muffins, and then I brought them rice crispy bars. And that's, like, within the last 3 days.Hayden Haas [00:18:46]:Yeah. I don't hear the problem in any of this. I think you're probably the favorite neighbor.Stephanie Hansen [00:18:51]:I hope.Hayden Haas [00:18:52]:I'm sure of it because I do the same thing. I was dropping off tiramisu, cheesecake, and some pizza and brownie. So we're in the same category. And if they don't want those leftovers, I'll take them.Stephanie Hansen [00:19:05]:That's so funny. Yeah. I need to I just I feel like, oh my gosh. These people probably think I'm so crazy because I'm always justHayden Haas [00:19:12]:Oh.Stephanie Hansen [00:19:13]:Walking door to door with piles of food. And I have a brand new neighbor that's literally right next to me that I haven't met yet. And they looked like they moved in over the weekend and then maybe were are doing some painting. So I left some of the muffins on their, like, door. And I my friend said, she goes, do you real do these people realize who you are and, like, what a gift it's gonna be living next to you? I'm like, I don't know.Hayden Haas [00:19:42]:No. I, 100% support all of that. Spread the love. I always say it's like, Nesquik, don't come for me, like, legally, but I always say share the wealth. And if your wealth is baked goods, share them. People are gonna love it. Exactly.Stephanie Hansen [00:19:55]:And thenHayden Haas [00:19:55]:it's not like you're gonna give them anything terrible or anything. Yeah. We only weigh our best creations. Right?Stephanie Hansen [00:20:01]:Yes. Exactly. So when you were at Food Network, you did you directly work on Molly's show or did you work on some other shows too?Hayden Haas [00:20:10]:I worked on Molly did a couple of things with HGTV, so that was fun to see what that was like. But I did, I started off as a dishwasher and then moved up to a food stylist. And then, at the same time, I was also Molly's assistant. And I've also had my own little touch of reality television because I was on Food Network's Chopped.Stephanie Hansen [00:20:35]:Oh, you were.Hayden Haas [00:20:37]:It was love.Stephanie Hansen [00:20:37]:Hear about that.Hayden Haas [00:20:39]:It was really fun. I did a blind date episode where yeah. It was so much fun. I was matched with somebody that I had never met before. And so you kinda go on a blind date. And then, you know, you get the basket with all of the mystery ingredients. And I think my ingredients were, like, like a cranberry kiss cocktail and, like, a red tail snapper and some heart shaped ravioli. And we I my partner and I, when we went into it, we initially kind of had, like, a situation where I was like, do you wanna take the lead, or do you want me to be sous chef or whatever? And he decided he wanted to be the lead, then I was like, I'll support you whatever you wanna do through the way.Hayden Haas [00:21:25]:So I was happy to do that. I wouldn't have, necessarily made the dish that we ended up making. Spoiler alert, I didn't end up winning, but it is still a really great episode, and I'm still friends with all the women on that show. SoStephanie Hansen [00:21:38]:So what did you end up making? Because I was listening to your ingredients and thinking, oh, well, the cranberry's gotta be a sauce.Hayden Haas [00:21:45]:Sure. If you're familiar with, like, kind of like a pate situation, it was kinda like that but with fish. So not not always a big winner. If I could have made what I wanted to, you since you have the cookbook right there, I won I would have made or leaned in towards my cranberry tortellini recipe.Stephanie Hansen [00:22:04]:Yeah.Hayden Haas [00:22:05]:And I think that would have, like, surprising people. But it also might have been, like, kinda boring because it's, like, pasta and Alfredo cranberry sauce or whatever. You know?Stephanie Hansen [00:22:15]:No. Alfredo sauce is never boring. I don't care. I feel like I eat noodles 62 times a week.Hayden Haas [00:22:22]:Yeah. I'm always a huge advocate of pasta myself.Stephanie Hansen [00:22:26]:Yeah. That's I'm gonna just go to that recipe right now, and we're gonna talk about it. Because, I love pasta. I eat pasta all the time. And I made spaghetti for a friend this weekend, and she came over and she goes, no offense, but can we just order takeout? I really hate noodles. What? I was like, who are you?Hayden Haas [00:22:48]:Interesting.Stephanie Hansen [00:22:49]:Yeah. I thought it was. Okay. So for cranberry sauce, let's see what we have in there. Here we are. Yep. Oh, I went on the wrong page.Hayden Haas [00:23:03]:Puerto Rican Alfredo sauce that we make from scratch, and then I do have my grandma's cranberry recipe. It it is like a I like I guess I like my cranberry sauce a touch sweeter, but, you know, you can make it as bitter as you want to.Stephanie Hansen [00:23:21]:Okay. This looks really good. It's got it's the sauce is kinda pink. It's got a sun dried tomato, mushrooms, artichoke hearts. Looks delicious.Hayden Haas [00:23:29]:Yeah. Big fan. When I was in college, there was this little restaurant, not not Olive Garden. But when when I was waiting when I was waiting tables in college, that was one of the more popular dishes from that restaurant.Stephanie Hansen [00:23:46]:Let's talk about all the, like, plates and the dishes in your book. Are these all things you own, or did you guys rent things?Hayden Haas [00:23:53]:No. I did not rent things. All of those were things that I do own because I am kind of a mix match person. So none of my plates match. None of my cups match. I, maybe a bit of a maximalist, if you will. So I love selection. I also kind of display them in my dining room.Hayden Haas [00:24:14]:So then whenever I have somebody over, I'm, like, grab any glass. So then that person kind of gets to pick whatever fun glass or fork or plate, whatever theyStephanie Hansen [00:24:23]:Phew. I love that idea.Hayden Haas [00:24:25]:So much fun. And then, you know, you always get really fun pictures at the same time.Stephanie Hansen [00:24:30]:Yeah. For sure. And I am feeling a little bit like and and I'm getting to the end of this book, so I'm feeling a little horny at this point. And, like, oh, I need to, like, maybe get rid of some of this stuff or repurpose it to the next house. Goodwill is my friend, but sometimes the things go back to the Goodwill too. Right?Hayden Haas [00:24:48]:Hey. You just don't have to tell me. I'm a avid thrifter myself, so I love, finding, like, a plate or 2 every time you visit or something where you're like, I have a vision for this particular plate, and it's gonna have some delicious pasta on it. And or here's this old pillowcase that I could sew into a napkin or something. So it's like, repurpose those things, make them beautiful, and share them with everyone.Stephanie Hansen [00:25:14]:Okay. I love that you would actually repurpose a pillowcase into a napkin.Hayden Haas [00:25:17]:Oh, and I've turned an old tablecloth into something els Shoot. It's all mix-and-match. I tell you, I love it. I have a whole cabinet ' whole cabinet just for my linens.Stephanie Hansen [00:25:29]:Can you think of something, like, where you got a real score at a thrift store? Like, do you have a favorite thing you thrifted?Hayden Haas [00:25:37]:Good question. I do, but I don't have, I really would love to provide, like, a image for you. But I since I am such an avid thrifter, I have a whole collection on my living room wall of mirrors. Cool. So it's kind of like you know how people have those, like, picture collages and stuff inStephanie Hansen [00:25:59]:the house?Hayden Haas [00:26:00]:It's kinda like that, but for mirrors. So it's like the whole and they're all different kinds. Like, some are new and nice. Like, I'm sure some are from, like, a Target or whatever. Sure. Got a cute one. But they're all different kinds and, some have little stands on them. I've my favorite one is, like, this vintage cover girl mirror.Hayden Haas [00:26:21]:Oh, it's so it's, like, tiny and cute. I everybody loves it when they come and check it out.Stephanie Hansen [00:26:26]:Oh, that's fun.Hayden Haas [00:26:27]:Yeah. And I don't know if a mirror is probably the greatest example because I really don't even look at myself in the mirror that much, but it's just such a fun little, addition to home and calling it cozy, and it's always a conversation starter when somebody walks in the door. And I Yeah.Stephanie Hansen [00:26:46]:It sure sounds like it.Hayden Haas [00:26:48]:Say that they wanna copy it. I'm like, it's all yours. Please enjoy.Stephanie Hansen [00:26:52]:So when you think about, a cookbook that you wish you had written, can you think of 1?Hayden Haas [00:27:02]:A cookbook I wish I would have written.Stephanie Hansen [00:27:04]:Yeah. Like, you just find it so inspiring.Hayden Haas [00:27:07]:I there's so many people that I'm inspired by. That's so tough. I would say somebody who I am always inspired by what is Molly Ye, of course.Stephanie Hansen [00:27:19]:Yeah.Hayden Haas [00:27:20]:I learned so much from my time with her. There's a couple of other people who are kind of influential. So going back a little bit when I was kind of burnt out in between architecture and whatnot, also very Minnesota of me, I went to go work for Target, like, part time, but then they ended up wanting me as a manager, which is great. I loved my time with them. In that time shift, that's when I started cooking for myself, and I really didn't have, like, social media before that. So it, like, started out fresh at, like, the age of 27 and started posting, like, food, blogs, pictures, like, kind of starting out, my own little food photography or food journey. And I started my mom had gifted me Chrissy Teigen's cookbook. And I was, so thankful for that, and I cooked my way through it.Hayden Haas [00:28:10]:And I started sharing some recipes, and she started commenting and liking on some of my things. And that inspired me to do more, which kinda led me on my way to meet Molly Ye. But there's so many other people like Anthony Bourdain and, you know, most of the people on Food Network. So that was, like, so funny that in my small little town that I was given, like, an opportunity for something I didn't think I would ever have.Stephanie Hansen [00:28:34]:Yeah. So And Chrissy Teigen's cravings book, I thought that that was a good cookbook. She's gotHayden Haas [00:28:41]:about 3 or 4 in her series. I've haven't done as much investigating into the newer books, but the first couple were so great and, like, everything, you know, you can pretty much make from home.Stephanie Hansen [00:28:55]:Yeah. I really liked Pepper's book too, her mom.Hayden Haas [00:28:58]:Oh, yeah. I also have that one. She's so cute.Stephanie Hansen [00:29:00]:Cute. Do you have, like, a white Pyrenees? Or what's your dog?Hayden Haas [00:29:03]:This is Max. You'll see a ton of him in the cookbook also.Stephanie Hansen [00:29:07]:Cute.Hayden Haas [00:29:08]:He's an English cream retriever, and so Max makes a couple of, cameos in there as well.Stephanie Hansen [00:29:14]:Well, Stanley, my dog, I wasHayden Haas [00:29:16]:Listen.Stephanie Hansen [00:29:17]:Yeah. I was gonna say you you may have heard him. He was in a squeaky toy earlier, and I was like, shut the door.Hayden Haas [00:29:23]:I I wasn't sure if you heard Max earlier, but that was him.Stephanie Hansen [00:29:27]:That's funny. Well, this has been a real delight. Hayden Haas, Simply Delish Haas. I it is, recipes from the Midwestern Kitchen. It's a beautiful book. I am excited to connect with you. We will eat or do something fun. I feel like we're gonna be fast friends.Hayden Haas [00:29:46]:We're gonna warm up at some point.Stephanie Hansen [00:29:48]:I think so. Yes. But it was great to talk to you. Congratulations on the book. People can follow you at I'm sorry. I didn't write your Instagram down.Hayden Haas [00:29:58]:It's the same thing. I wanna tell you congratulations on your book, and I can't wait to get together sometime.Stephanie Hansen [00:30:04]:Thank you.Hayden Haas [00:30:04]:You can find me if you usually type in Hayden, h a y d e n, and then Delish Haws, d e l I s h a a s, because or if you just type in Hayden Haws Cook or something or other, it'll come up. I'm on YouTube, Instagram, TikTok, all of the stuff.Stephanie Hansen [00:30:26]:Alright. I'm just I'm amazed and impressed with all the work that you're putting out, and your book is great. Thanks for being a guest today. I'm sure we'll get together soon.Hayden Haas [00:30:35]:Yes. Thank you again so much for having me.Stephanie Hansen [00:30:36]:Alright. Good to see you. Bye. Alright. 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

I am thrilled to bring you the latest episode of "Dishing with Stephanie's Dish," where we welcome the incredibly talented Hayden Haas, the creative mind behind "Simply Delishaas: Favorite Recipes from the Midwestern Kitchen." Discover Hayden's unique path from being a dishwasher on the Food Network to becoming an assistant to Molly Yeh and, eventually, a renowned cookbook author and now Minneapolis resident! Follow Hayden on Instagram @haydendelishaasFeatured RecipesThis pickle soup recipe is from Hayden's Food Blog where he has other delicious recipes including the Cranberry Tortellini recipe we talked about from the book.Pickle SoupServes 6Ingredients:* 3 russet potatoes or 3c (2-3pounds) diced (this also works with frozen potatoes) (300- 420g)* 3 tbsp Extra virgin olive oil (13g)* 2 carrots roughly chopped (130g)* 2 stalks of celery roughly chopped (120g)* 1 yellow onion, diced (150g)* 6 cloves of garlic, minced (60g)* 2 tbsp butter (14g)* 4 tbsp ap flour (30g)* Salt and pepper to preference * 4- 6 cups of vegetable or chicken broth (940-1410g)* 1 heaping cup of dill pickles chopped (about 5-6 pickles)* 1/2c pickle brine (127g)* 1 bunch of fresh dill, divided (100g)* 2 bay leaves (less than a gram) * 1 tsp fresh thyme (10g)* 1c freshly grated havarti cheese (83-100g)* 1/2c heavy cream (119g)* For garnish* Heavy cream for drizzling, sriracha for drizzling and remaining fresh dill  If you'd like an addition I grew up eating  this with garlic bread! * In a large pot over high heat begin boiling about 6cups of salted water. Once boiling add in potatoes, boil and drain.  ( you can make this all in one pot or two separate ones!* cook for 20 minutes and drain. If using a second, over medium heat add olive oil, onion, celery, carrot and garlic. * Cook until translucent about 8-10 minutes . Season with salt and pepper to preference (I use about 1tsp of each) * Once translucent, add in butter and melt then flour and mix until coated. Slowly start to incorporate the broth (you'll see it change to a light creamy color) add in the potatoes, pickles, pickle brine, fresh herbs and simmer for 20-30 minutes over medium heat. Add in the cheese and heavy cream and mix until combined! You can enjoy from here or dress a bowl! To a bowl add your soup, a drizzle of heavy cream, sriracha and fresh dill! Enjoy!Pickle PopcornThis Pickle Popcorn recipe is from Hayden's Food Blog He calls is Netflix and (Chi)DillIngredients:3 tbsp Oil of choice (see tips)1/2c  Popcorn kernels (a heaping 1/2c)5 tbsp (or more) Good quality butter (I like to use Kerrygold) ½ bunch Dill fresh or dried, chopped½ tsp Italian seasoning ½ tsp Garlic powder ½ tsp Onion powder 1 tsp cheese powder (optional) 3 tsp Pickle juice (brine) from a jar of picklesSalt ( i would recommend fine salt for this)-optional hot sauce for serving if youre Selena GomezTips: you can use avocado oil, refined coconut oil, vegetable oil, or even olive oil! I would recommend using a dutch oven or your favorite soup pot for this recipe (something with a lid)InstructionsTo a large pot over medium to high heat, add the oil, when the oil is hot add 2 or 3 kernels to test to see if its ready, then add the rest of the kernels and cover, leave a little crack to let some steam escape if needed. Another helpful tip when making popcorn over the stove, is to gently wiggle the pot while holding the lid and handles to jiggle the kernels around. Listen to the kernels, when it has mostly stopped popping, removed from the heat then add to a large bowl.In the meantime begin melting the butter on the stove or microwave in 15 second intervals. Add the seasonings to the butter along with the pickle juice, stir to combine, slowly incorporate over the popcorn and give it a light shake to distribute the pickley butter. Serve immediately! Store in an air tight container, Enjoy!EPISODE TRANSCRIPT:Stephanie Hansen [00:00:16]:Hello, everybody, and welcome to Dishing with Stephanie's dish, the podcast where we talk to people in the food space, cookbook authors, people generally obsessed with food. I am holding in my hot little hands favorite recipes from the Midwestern Kitchen. Book is called simply Delicious by Hayden Haas. Delicious. I love the title. It's so funny.Hayden Haas [00:00:39]:Thank you so much, and thank you for having me on.Stephanie Hansen [00:00:41]:Oh, it's a blast. So let us talk about your cookbook and, like, use you somehow have not been on my radar. And then I, like, found your Instagram, and I was like, oh my gosh. This guy's from the Midwest. He has almost 500,000 followers. He's friends with Molly Yeh. I mean, how would how tell us about how you got started in the cookbook world because you must have been a food stylist. Your book is incredible.Hayden Haas [00:01:06]:Thank you so much. I appreciate that. Yes. I did have a little bit experience, with, food styling. I got my start on Food Network surprisingly as a dishwasher and sort of led me, on an unexpected path into the food world where I was then met with Molly and then, you know, the pandemic happened one thing or another. And then I was her personal assistant and then got to see all everything that's involved with that whole world. And Molly was such a joy and kinda taught me how to write my own recipes. And I'm so thankful for all the time that I did spend with her, learning behind the scenes.Hayden Haas [00:01:51]:The most important part was obviously the recipe development but also kind of, when I was working behind the scenes I kind of learned how to film and direct my own videos as well as, edit them at the same time too. So it was kind of just a full package deal. I still to this day don't even really realize that I'm doing so many people's jobs, and I'm so thankful that I had that opportunity.Stephanie Hansen [00:02:18]:Yeah. Your your book is well, it's beautifully shot, and you can tell, there's a lot of lifestyle to it and, yes, we're looking at recipes, but many times we're looking at, not completed recipes, like the ingredients of making it. There's a lot of color in the book. Whoever did the design, it has a real rainbow flare, which I think is really cute. Yes. I just loved it. I really got the book, and it feels really like, if I knew you, I feel like this is really a reflection of you.Hayden Haas [00:02:54]:Thank you so much. I that was something that was really important to me. I kind of think of this as, like, my debut album. And I it's so so special to me because one of my best friends actually took all of the photography for me, and there's so much, family and friends and everything tied into it. And my designer's name was Lindsey Dobbs from Penguin Random House. So I I really wanted to include a lot of color. That was something that was really important to me and kind of all seasons. Even though,You know, it is based mostly in the Midwest, and we have winter here maybe, like, 6 to 9 months of the year. So, trying to cover all of those bases and get pictures was probably the hardest part.Stephanie Hansen [00:03:42]:Yeah. And people I mean, just the shooting of a book and having the seasonality to it, it is hard. Like, I'm working on a book that's a sort of cozy winter cooking book, but we haven't had snow for over a year. So I'm trying to find snowy pictures.Hayden Haas [00:04:01]:Yes. Yes. You're also a published author, and I was just checking out your books as well.Stephanie Hansen [00:04:07]:I am a published author, but I think I'm in a different vein than you. Because while I do like developing recipes, my point of view is usually typically from, like, someone's inspired from a grandma or a friend or and then I kinda take it and make it my own. I am getting a little more confident in just being like, oh, I'm just gonna make this and kinda knowing how things come together.Hayden Haas [00:04:33]:Yeah. And that's, something that's super important in my cookbook too because that was inspired by all the important women in my life, like my mom and my grandmas and, you know, of course, like Molly, there's so many people who have contributed to me at this point that I couldn't not also include them and all these people who have motivated me and supported me, including all of my followers and stuff. Like, this wasn't originally my intended career path, but I am so thankful that it is.Stephanie Hansen [00:05:04]:What was your intended career path?Hayden Haas [00:05:06]:I went to school for architecture and drafting. I had dreams of becoming an architect, and then I decided that that wasn't really where my heart was, but it was a very good paying job.Stephanie Hansen [00:05:18]:And you live in North Dakota. Is that correct?Hayden Haas [00:05:21]:No. I actually recently just relocated to Minneapolis.Stephanie Hansen [00:05:25]:Oh, so you're probably like a neighbor somewhere.Hayden Haas [00:05:28]:Yeah. I'm freshly here for a couple of months, so I'm still kind of catching my bearings and, making my little space home, but Minneapolis has been so welcoming, and I have literally no complaints. It's a really great place to be.Stephanie Hansen [00:05:45]:Yeah. So now are you here for a short time? OrHayden Haas [00:05:49]:No. I'm here to stay until further notice.Stephanie Hansen [00:05:53]:Okay. So I need to I'm gonna connect with you, and we'll have a cup of coffee, and maybe I could help because do you need do you need this sounds so weird. Do you need friends?Hayden Haas [00:06:05]:I do need friends. Yes. Been so actively looking for friends. I need more foodie friends. You know, I'm kind of like I don't wanna say I'm a shut in, but since I work from home, I just cook all this food, and I get to share it with all my friends and neighbors. So it's just a great little opportunity and kind of like a howdy neighbor to Minneapolis.Stephanie Hansen [00:06:29]:Yeah. I love it. And same. So I'm always cooking tons of food. I'm also, like, because of the radio show, we go out a lot, but I'm always looking for people to eat with. I know that seems weird, but, like, not everyone loves to go out.Hayden Haas [00:06:46]:I'm also in that category. I also love having people over because, you know, you make a ton of cozy recipes. So it's like when you provide that environment of home and, just being able to host somebody in your home is just so wonderful, and that really fills my cup.Stephanie Hansen [00:07:04]:Yeah. Alright. Well, we've got a mission to get you introduced because we're getting into what I think could be the long winter months. I don't know. It's 80 degrees out, and it's practically Halloween, so it's very weird.Hayden Haas [00:07:17]:Wow. So strange how that's happening. I always knew Minneapolis was slightly warmer than where I'm from in North Dakota by at least 20 degrees. So I'm like, oh, if this is really what it's like, I'm all on board.Stephanie Hansen [00:07:29]:No. It's not at all. It's usually cold as hell. Alright. So I first found out about you from my friend Paul Folger from channel 5.Hayden Haas [00:07:41]:Oh.Stephanie Hansen [00:07:41]:And he was telling me about when you were on Twin Cities Live with him and Elizabeth and that you brought this pickle popcorn.Hayden Haas [00:07:52]:Yes.Stephanie Hansen [00:07:53]:Okay. And I'm obsessed with popcorn so much so that I really am not supposed to eat it because I used to eat so much of it. I had, like, stomach problems.Hayden Haas [00:08:03]:Oh, no.Stephanie Hansen [00:08:05]:But he brings me in this ziplock bag full of this pickle popcorn, and pickles are like, I'm obsessed with pickles, and I love popcorn. How did you think of the pickle popcorn recipe? Because it's a great recipe.Hayden Haas [00:08:19]:Thank you. I am in the same category as you as popcorn was literally my favorite snack when I was growing up. I just made a video talking about this slightly. Like, I was such a little weirdo with my popcorn. I mean, after school, we lived pretty close to a movie theater, so you could, like, pop in and grab some movie theater popcorn as a great little snack. So popcorn's always been one of my favorite things, along with pickles. So combining the 2 just kind of felt great. I love using pickle brine as an ingredient, and any opportunity to use fresh dill.Hayden Haas [00:08:55]:And we all know and love butter, so I kinda just fell hand in hand.Stephanie Hansen [00:09:00]:This is funny because I really am obsessed with dill too just because I grow it and it's like it volunteers in your garden where you don't want it, and then you're like, oh, I have dill, and you just have so much of it. You just end up using it all over.Hayden Haas [00:09:14]:And I think that's such a great problem to have too. I I don't know. It's either dill either because I'm also a little bit of a gardener myself. You can either grow it, and then it'll have, like, a bunch of abundance, or you're just done for it and you're not gonna have dill that year.Stephanie Hansen [00:09:28]:Yeah. I've had those years too. And then, like, the years you have it, you're like, wow. What I thought was so fascinating about the popcorn recipe was that you used the brine with the butter and it it didn't completely sog out the popcorn. Like, it did have kind of a, day after taste a little bit, but I love that about popcorn.Hayden Haas [00:09:50]:Me too. I, not to go back to movie theater popcorn, but I always loved it more the second day.Stephanie Hansen [00:09:58]:Yeah.Hayden Haas [00:09:58]:So when when you kind of combine those together and you coat them kind of gradually, it, you know, you don't want it to be, like, soggy from all of the butter and whatnot. So kind of figuring out how that works is, you know, you kind of figure it out the more often you make popcorn.Stephanie Hansen [00:10:14]:Well, Paul said that you were considering putting it in your next book.Hayden Haas [00:10:19]:Yes. I haven't announced that I'm doing the next book or anything like that, but I am so happy to share it. And so that is one of the next, recipes that I do plan on sharing. But it is already available to share on my blog, and I would happily make a video for everyone to follow along with.Stephanie Hansen [00:10:38]:Yeah. I really loved, he brought it in. I am not supposed to eat popcorn. I ate a handful. I loved it. And he was like, oh, no. You can just keep the bag. I was like, Paul, I can't because I have no self control, and I will end up eating this entire bag either by the time the show's over or on the way homeHayden Haas [00:10:58]:in the car. Totally delightful.Stephanie Hansen [00:10:59]:We laughed about that. When you your book has everything. Like, you have desserts, you have cozy casseroles and hot dishes, you have drinks, which I also really enjoy. I have a lot of drinks in my book too. You've got a lot of soups. We're in the Midwest. Right? Soups are great. How did you decide? You have a lot of recipes in here too.Stephanie Hansen [00:11:22]:Like, they must have been cutting you off.Hayden Haas [00:11:24]:I we had kind of a tricky time deciding on we did originally have more recipes that we wanted to do, but we kind of decided on, you know, the photography that was really important to include and any, like, follow along steps. But there's over a 125 recipes. I tried to make it, kind of accessible, for everybody to be able to shop because I came from a really small town where, you know, some of the largest stores you had were probably like a Walmart or something along those lines, Target, Walmart. So you should be able to shop most of these ingredients from places like those wherever you are in the world. So I took a lot of thought into that. So you based on things that you have in your pantry and or fridge that are just like staples to always keep on hand. I it was really important to me to, share with the reader that you can make all these delicious things with things that you probably already have. A lot of my personal favorites, I'm a big breakfast and brunch kinda guy.Hayden Haas [00:12:28]:I also love, like, the meat and potatoes of things. I think that's kind of very Midwest. If you know my dad, he's, like, always more protein, always more protein. Just can't get enough of that meat. And soups are kind of like my favorite thing in the entire I think it should have its own food group because it's just the best, and I love just alwaysStephanie Hansen [00:12:52]:You and I are gonna be fast friends, dude. I can just tell.Hayden Haas [00:12:55]:No. We need to have you over for a fine bowl of soup. And then, of course, I'm not much of a sweet tooth, but I love making them for other people. And then same with, the adult beverages, there's mocktail options in there too. So I really wanted to cover all of the bases, things that I regularly enjoy or that were from my childhood and nostalgic, but slightly modernized and from foods of all kinds of cultures that I really wanted to share and also put my own little fusion or twist on.Stephanie Hansen [00:13:24]:You seem very excited about your food life. Do you ever feel, like, taxed by it? I mean, with so many followers, you gotta be spending a lot of time on social media. Does it ever feel like you're giving up too much or just like you're burned out?Hayden Haas [00:13:39]:I I that's a great question. Thank you so much for asking. I definitely experience burnout, on those days. I would say that I film maybe like 3 or 4 days of the week, and sometimes it can be 2 recipes, sometimes it can be 3. So it kind of just depends, weighing on my schedule and then other projects that I have going on, trying to make that all work. It's so much fun and stressful at the same time. I love it so much that it doesn't always feel like work, but that doesn't mean that I don't get emotionally or physically taxed from it. So sometimes where I'm like, today is not a filming day or, like, let's say I get, like, a zit or something like that.Hayden Haas [00:14:20]:You know? Because we all have everyday problems and stuff like that too. I, that's also really important where it's like, I don't, like, edit any of my videos where it's, like, lighting them different or even when I'm food styling, it's not like I'm doing anything crazy. So I want people to when they see a video or recipe of mine where it's like, how you see it is probably how it's gonna show up. That's, you know, how I intended it. And I tested that recipe 10 times or a 100 times. So it's like, I want you to have that result because I know the person at home, whether they're living on a budget or, you know, just trying to get more experience in the kitchen, that they have that confidence and they can pretty much jump into any recipe in the book that you know, it's anybody from any walk of life would be able to. So that was super important. And but sorry to get back to your original question, being taxed by the or tax or burnout.Hayden Haas [00:15:19]:I definitely experienced burnout, but those are the days where I'm like, it's more of a work on my computer type of day and Right. Let's order some takeout.Stephanie Hansen [00:15:28]:Yeah. I, when I looked at your book too, because I'm in the final like, I'm just in the final edits of my book. Yeah. That's due December 31st for my second one. We have a couple of, like, similar recipes. They're different, but they're similar. So it'll be fun to see when we when mine's out, we can kinda compare notes on some of the recipes.Hayden Haas [00:15:53]:I would love that. And that's something that I also value so much about the community and followers that I've built is a lot of these people do try the recipes, whether they post it or share it or whatever. People are making it for their families, and it's bringing so many people together, which is what makes me so happy. Or I love when somebody makes, like, a soup or a dessert recipe for, like, their friends and stuff because that's what I love to do. Yeah. It just feels full circle and it really makes my day.Stephanie Hansen [00:16:24]:So what is the first dish that you remember, like, making yourself? Can you remember? Did you cook as a kid?Hayden Haas [00:16:32]:There's so many things. My mom always had us in the kitchen. So we were always doing, like, baking and fun stuff like that. A recipe I guess this the one I can remember the most is not actually, like, an eating type recipe, but my mom and I used to make our own Play Doh.Stephanie Hansen [00:16:49]:Yes.Hayden Haas [00:16:50]:Yes. And, I mean, occasionally, I'm sure I you know, kids eat Play Doh, so I would taste it and be like, oh, that's salty. And so, like, not quite a recipe that's supposed to be edible, but that's the one that I think about and I wanna share all the time, but I don't have any kids to play Play Doh with.Stephanie Hansen [00:17:05]:That's funny. No. I think, yeah, we made that a lot as kids. And, also, I don't even know why we ever made this, but we used to make our own, like, homemade tootsie rolls.Hayden Haas [00:17:15]:Oh my gosh. I bet that was so special.Stephanie Hansen [00:17:17]:Yeah. And I don't know where we got the recipe or why we would make those, but I had sisters and so that's what we would do.Hayden Haas [00:17:24]:You have a mother's sweet little treat like that.Stephanie Hansen [00:17:26]:Yeah. Are you a freezer hoarder because you're cooking so much?Hayden Haas [00:17:30]:Oh, yeah. There's a lot of, disorganization that happens in but at the same time, I'm pretty good about, not having food waste. I kind of like auction things off to my neighbors and, you know, people that I meet that are kind of like within the vicinity where I'll say like, hey. For example, I just made, my breakfast pizza recipe and so I can kinda just auction it off to my friends who are all super busy and whatnot. And, oh, it's just great because I kinda get to feed my own little community and get their feedback at the same time where it's like, yeah. Don't add onions to this or that was too salty or something like that. So it's so helpful to get that here.Stephanie Hansen [00:18:12]:I'm creeping my neighbors out actually because I'm always like I just this morning, I did a TV segment. I had all these rice crispy bars. I didn't want them in the house because I'll eat them. So I just loaded up paper plates and kinda went door to door. And people are just like my neigh my next door neighbor, I know. She's just like because I this in this week alone, I've brought them a chicken pasta dish. I brought them apple muffins, and then I brought them rice crispy bars. And that's, like, within the last 3 days.Hayden Haas [00:18:46]:Yeah. I don't hear the problem in any of this. I think you're probably the favorite neighbor.Stephanie Hansen [00:18:51]:I hope.Hayden Haas [00:18:52]:I'm sure of it because I do the same thing. I was dropping off tiramisu, cheesecake, and some pizza and brownie. So we're in the same category. And if they don't want those leftovers, I'll take them.Stephanie Hansen [00:19:05]:That's so funny. Yeah. I need to I just I feel like, oh my gosh. These people probably think I'm so crazy because I'm always justHayden Haas [00:19:12]:Oh.Stephanie Hansen [00:19:13]:Walking door to door with piles of food. And I have a brand new neighbor that's literally right next to me that I haven't met yet. And they looked like they moved in over the weekend and then maybe were are doing some painting. So I left some of the muffins on their, like, door. And I my friend said, she goes, do you real do these people realize who you are and, like, what a gift it's gonna be living next to you? I'm like, I don't know.Hayden Haas [00:19:42]:No. I, 100% support all of that. Spread the love. I always say it's like, Nesquik, don't come for me, like, legally, but I always say share the wealth. And if your wealth is baked goods, share them. People are gonna love it. Exactly.Stephanie Hansen [00:19:55]:And thenHayden Haas [00:19:55]:it's not like you're gonna give them anything terrible or anything. Yeah. We only weigh our best creations. Right?Stephanie Hansen [00:20:01]:Yes. Exactly. So when you were at Food Network, you did you directly work on Molly's show or did you work on some other shows too?Hayden Haas [00:20:10]:I worked on Molly did a couple of things with HGTV, so that was fun to see what that was like. But I did, I started off as a dishwasher and then moved up to a food stylist. And then, at the same time, I was also Molly's assistant. And I've also had my own little touch of reality television because I was on Food Network's Chopped.Stephanie Hansen [00:20:35]:Oh, you were.Hayden Haas [00:20:37]:It was love.Stephanie Hansen [00:20:37]:Hear about that.Hayden Haas [00:20:39]:It was really fun. I did a blind date episode where yeah. It was so much fun. I was matched with somebody that I had never met before. And so you kinda go on a blind date. And then, you know, you get the basket with all of the mystery ingredients. And I think my ingredients were, like, like a cranberry kiss cocktail and, like, a red tail snapper and some heart shaped ravioli. And we I my partner and I, when we went into it, we initially kind of had, like, a situation where I was like, do you wanna take the lead, or do you want me to be sous chef or whatever? And he decided he wanted to be the lead, then I was like, I'll support you whatever you wanna do through the way.Hayden Haas [00:21:25]:So I was happy to do that. I wouldn't have, necessarily made the dish that we ended up making. Spoiler alert, I didn't end up winning, but it is still a really great episode, and I'm still friends with all the women on that show. SoStephanie Hansen [00:21:38]:So what did you end up making? Because I was listening to your ingredients and thinking, oh, well, the cranberry's gotta be a sauce.Hayden Haas [00:21:45]:Sure. If you're familiar with, like, kind of like a pate situation, it was kinda like that but with fish. So not not always a big winner. If I could have made what I wanted to, you since you have the cookbook right there, I won I would have made or leaned in towards my cranberry tortellini recipe.Stephanie Hansen [00:22:04]:Yeah.Hayden Haas [00:22:05]:And I think that would have, like, surprising people. But it also might have been, like, kinda boring because it's, like, pasta and Alfredo cranberry sauce or whatever. You know?Stephanie Hansen [00:22:15]:No. Alfredo sauce is never boring. I don't care. I feel like I eat noodles 62 times a week.Hayden Haas [00:22:22]:Yeah. I'm always a huge advocate of pasta myself.Stephanie Hansen [00:22:26]:Yeah. That's I'm gonna just go to that recipe right now, and we're gonna talk about it. Because, I love pasta. I eat pasta all the time. And I made spaghetti for a friend this weekend, and she came over and she goes, no offense, but can we just order takeout? I really hate noodles. What? I was like, who are you?Hayden Haas [00:22:48]:Interesting.Stephanie Hansen [00:22:49]:Yeah. I thought it was. Okay. So for cranberry sauce, let's see what we have in there. Here we are. Yep. Oh, I went on the wrong page.Hayden Haas [00:23:03]:Puerto Rican Alfredo sauce that we make from scratch, and then I do have my grandma's cranberry recipe. It it is like a I like I guess I like my cranberry sauce a touch sweeter, but, you know, you can make it as bitter as you want to.Stephanie Hansen [00:23:21]:Okay. This looks really good. It's got it's the sauce is kinda pink. It's got a sun dried tomato, mushrooms, artichoke hearts. Looks delicious.Hayden Haas [00:23:29]:Yeah. Big fan. When I was in college, there was this little restaurant, not not Olive Garden. But when when I was waiting when I was waiting tables in college, that was one of the more popular dishes from that restaurant.Stephanie Hansen [00:23:46]:Let's talk about all the, like, plates and the dishes in your book. Are these all things you own, or did you guys rent things?Hayden Haas [00:23:53]:No. I did not rent things. All of those were things that I do own because I am kind of a mix match person. So none of my plates match. None of my cups match. I, maybe a bit of a maximalist, if you will. So I love selection. I also kind of display them in my dining room.Hayden Haas [00:24:14]:So then whenever I have somebody over, I'm, like, grab any glass. So then that person kind of gets to pick whatever fun glass or fork or plate, whatever theyStephanie Hansen [00:24:23]:Phew. I love that idea.Hayden Haas [00:24:25]:So much fun. And then, you know, you always get really fun pictures at the same time.Stephanie Hansen [00:24:30]:Yeah. For sure. And I am feeling a little bit like and and I'm getting to the end of this book, so I'm feeling a little horny at this point. And, like, oh, I need to, like, maybe get rid of some of this stuff or repurpose it to the next house. Goodwill is my friend, but sometimes the things go back to the Goodwill too. Right?Hayden Haas [00:24:48]:Hey. You just don't have to tell me. I'm a avid thrifter myself, so I love, finding, like, a plate or 2 every time you visit or something where you're like, I have a vision for this particular plate, and it's gonna have some delicious pasta on it. And or here's this old pillowcase that I could sew into a napkin or something. So it's like, repurpose those things, make them beautiful, and share them with everyone.Stephanie Hansen [00:25:14]:Okay. I love that you would actually repurpose a pillowcase into a napkin.Hayden Haas [00:25:17]:Oh, and I've turned an old tablecloth into something els Shoot. It's all mix-and-match. I tell you, I love it. I have a whole cabinet ' whole cabinet just for my linens.Stephanie Hansen [00:25:29]:Can you think of something, like, where you got a real score at a thrift store? Like, do you have a favorite thing you thrifted?Hayden Haas [00:25:37]:Good question. I do, but I don't have, I really would love to provide, like, a image for you. But I since I am such an avid thrifter, I have a whole collection on my living room wall of mirrors. Cool. So it's kind of like you know how people have those, like, picture collages and stuff inStephanie Hansen [00:25:59]:the house?Hayden Haas [00:26:00]:It's kinda like that, but for mirrors. So it's like the whole and they're all different kinds. Like, some are new and nice. Like, I'm sure some are from, like, a Target or whatever. Sure. Got a cute one. But they're all different kinds and, some have little stands on them. I've my favorite one is, like, this vintage cover girl mirror.Hayden Haas [00:26:21]:Oh, it's so it's, like, tiny and cute. I everybody loves it when they come and check it out.Stephanie Hansen [00:26:26]:Oh, that's fun.Hayden Haas [00:26:27]:Yeah. And I don't know if a mirror is probably the greatest example because I really don't even look at myself in the mirror that much, but it's just such a fun little, addition to home and calling it cozy, and it's always a conversation starter when somebody walks in the door. And I Yeah.Stephanie Hansen [00:26:46]:It sure sounds like it.Hayden Haas [00:26:48]:Say that they wanna copy it. I'm like, it's all yours. Please enjoy.Stephanie Hansen [00:26:52]:So when you think about, a cookbook that you wish you had written, can you think of 1?Hayden Haas [00:27:02]:A cookbook I wish I would have written.Stephanie Hansen [00:27:04]:Yeah. Like, you just find it so inspiring.Hayden Haas [00:27:07]:I there's so many people that I'm inspired by. That's so tough. I would say somebody who I am always inspired by what is Molly Ye, of course.Stephanie Hansen [00:27:19]:Yeah.Hayden Haas [00:27:20]:I learned so much from my time with her. There's a couple of other people who are kind of influential. So going back a little bit when I was kind of burnt out in between architecture and whatnot, also very Minnesota of me, I went to go work for Target, like, part time, but then they ended up wanting me as a manager, which is great. I loved my time with them. In that time shift, that's when I started cooking for myself, and I really didn't have, like, social media before that. So it, like, started out fresh at, like, the age of 27 and started posting, like, food, blogs, pictures, like, kind of starting out, my own little food photography or food journey. And I started my mom had gifted me Chrissy Teigen's cookbook. And I was, so thankful for that, and I cooked my way through it.Hayden Haas [00:28:10]:And I started sharing some recipes, and she started commenting and liking on some of my things. And that inspired me to do more, which kinda led me on my way to meet Molly Ye. But there's so many other people like Anthony Bourdain and, you know, most of the people on Food Network. So that was, like, so funny that in my small little town that I was given, like, an opportunity for something I didn't think I would ever have.Stephanie Hansen [00:28:34]:Yeah. So And Chrissy Teigen's cravings book, I thought that that was a good cookbook. She's gotHayden Haas [00:28:41]:about 3 or 4 in her series. I've haven't done as much investigating into the newer books, but the first couple were so great and, like, everything, you know, you can pretty much make from home.Stephanie Hansen [00:28:55]:Yeah. I really liked Pepper's book too, her mom.Hayden Haas [00:28:58]:Oh, yeah. I also have that one. She's so cute.Stephanie Hansen [00:29:00]:Cute. Do you have, like, a white Pyrenees? Or what's your dog?Hayden Haas [00:29:03]:This is Max. You'll see a ton of him in the cookbook also.Stephanie Hansen [00:29:07]:Cute.Hayden Haas [00:29:08]:He's an English cream retriever, and so Max makes a couple of, cameos in there as well.Stephanie Hansen [00:29:14]:Well, Stanley, my dog, I wasHayden Haas [00:29:16]:Listen.Stephanie Hansen [00:29:17]:Yeah. I was gonna say you you may have heard him. He was in a squeaky toy earlier, and I was like, shut the door.Hayden Haas [00:29:23]:I I wasn't sure if you heard Max earlier, but that was him.Stephanie Hansen [00:29:27]:That's funny. Well, this has been a real delight. Hayden Haas, Simply Delish Haas. I it is, recipes from the Midwestern Kitchen. It's a beautiful book. I am excited to connect with you. We will eat or do something fun. I feel like we're gonna be fast friends.Hayden Haas [00:29:46]:We're gonna warm up at some point.Stephanie Hansen [00:29:48]:I think so. Yes. But it was great to talk to you. Congratulations on the book. People can follow you at I'm sorry. I didn't write your Instagram down.Hayden Haas [00:29:58]:It's the same thing. I wanna tell you congratulations on your book, and I can't wait to get together sometime.Stephanie Hansen [00:30:04]:Thank you.Hayden Haas [00:30:04]:You can find me if you usually type in Hayden, h a y d e n, and then Delish Haws, d e l I s h a a s, because or if you just type in Hayden Haws Cook or something or other, it'll come up. I'm on YouTube, Instagram, TikTok, all of the stuff.Stephanie Hansen [00:30:26]:Alright. I'm just I'm amazed and impressed with all the work that you're putting out, and your book is great. Thanks for being a guest today. I'm sure we'll get together soon.Hayden Haas [00:30:35]:Yes. Thank you again so much for having me.Stephanie Hansen [00:30:36]:Alright. Good to see you. Bye. Alright. 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

Born and raised in the heart of the Pyrenees, Kilian Jornet is the GOAT of mountain running and skimo, and he's an accomplished climber too. This past summer, Jornet used his extraordinary fitness and deep reservoir of mountain skills and savvy to tackle one of the greatest challenges of the Alps: a traverse of all 82 of the range's 4,000-meter peaks, solely by foot and bike. The fastest previous time for this link-up was 60 days. Jornet did it in 19. Cutting Edge host Jim Aikman interviewed Kilian Jornet about his “Alpine Connections” project—the preparation, the physiological and psychological challenges, and the real dangers of covering hundreds of kilometers of serious alpine terrain at speed, often alone. For context on the history of grand Alpine enchainments and commentary on Jornet's latest feat, Jim spoke with Colin Haley, elite climber and Chamonix resident; Buzz Burrell, one of the originators of the Fastest Known Time (FKT) movement; and Dougald MacDonald, editor of the American Alpine Journal. Is it mountaineering? Is it running? Whatever you think of a feat like this, it's undeniably at the cutting edge.

You can send me a text if you have a comment or question1794 from the Pyrenees fronts, with massacres of Basque villagers to the Battle of the Black Mountain.  The Italian front has Napoleon, as a mere artillery general, plan a maneuver to get the Piedmontese out of their Alpine fortifications, Massena executes it successfully.The Rhine front sees the French struggle with the river crossing and when they do cross the Austrians defeat them.This year reveals the way the Revolution destroyed the human capital of the Royal French Army, and how it improved subsequently.  The artillery lost the least, the infantry was getting better after the massive recruitment in the Levee En Masse, the cavalry though, still had a ways to go.

In this episode of SIIMCast, host Mohannad welcomes Dr. Les Folio, a radiologist, aerospace medicine specialist, and clinical informatics pioneer with an incredible career in medical informatics. Dr. Folio shares how a power outage at his birth in Germany sparked his lifelong curiosity and problem-solving spirit. From using makeshift doorstops as a child to advancing teleradiology and telehealth for the Air Force, his journey has been one of constant innovation. Dr. Folio discusses his recent co-authored publication, “Imaging Informatics Education in Clinical Informatics Programs,” offering insights into how imaging informatics is evolving, along with the impact of AHIC and ACHIP certifications in the field. Personal stories add depth, like his memorable landing between the Pyrenees and the Bay of Biscay, where he shared a bottle of wine with the air traffic controller in a Spanish airport tower. A passion for fly fishing and a nod to his son Lucas, whose LinkedIn profile is linked here, round out the conversation. Join us for Dr. Folio's unique take on medical informatics—from darkrooms in his childhood home to the cutting-edge of telemedicine—and his vision for the future of healthcare technology.

Spooky Season has come and gone but we're still talking about witches on the podcast. Niko and Tatiana read When I Sing, Mountains Dance by Irene Solà, translated from its original Catalan. Each chapter of the novel is told from a different narrator to weave a story crossing generations and mountain ranges. We discuss the Pyrenees, trauma, and the relationship between nature and poetry. 

Send us a textPet Chat is a live show that runs every Saturday at 8PM Eastern for 1 hour.  It bring together audiences on Twitter (X), Instagram, and Facebook.Bernoulli finally mastered the art of the figure eight, and what better way to celebrate than with a nibble on his own report card? From Beaker's persistent eyelid bump that's kept us all guessing since Comic-Con, to Kris's photo diary capturing Bernoulli's adorable journey from mischievous puppy to dignified adult, there's never a dull moment with our furry friends around.Ever found a new family member by accident? That's exactly what happened when Sasha stumbled upon Toby, the newest feline addition to the family, during an unexpected pet store visit. Join us as we recount the joys and challenges of integrating Toby into an already lively household. We also touch on the buzz from dog-themed Twitter gems, including an endearing shout-out to Sarah Brown and her half-Pyrenees, Sadie, all while juggling Thanksgiving celebrations and a challenging book project.As we round out the episode, we reflect on the unexpected joys of swapping the traditional turkey dinner for a delicious twist with Indian Flamin' Pizza. Bernoulli's antics continue to keep us on our toes, whether he's outgrowing Beaker or interrupting our recording session by attempting to eat cords. Through it all, we express our gratitude for the vibrant community that surrounds us, which brings warmth and laughter to our lives, perfectly encapsulating the essence of being pet parents.Bunsen and Beaker Links to support us!Join the Paw Pack!Our Website!www.bunsenbernerbmd.comSign up for our Weekly Newsletter!Bunsen and Beaker on Twitter:Bunsen and Beaker on TikTokSupport the showFor Science, Empathy, and Cuteness!Being Kind is a Superpower.https://twitter.com/bunsenbernerbmd

In this episode of the "Truth and Shadow" podcast, host BT delves into the mystical and historical realms of the French Pyrenees with filmmaker Richard Stanley. Stanley shares his experiences living in the region, focusing on the enigmatic histories of the Cathars and Templars. The discussion touches on prophecies, supernatural phenomena, and the cultural significance of the area. An unidentified individual adds a poetic and mysterious narration, enhancing the episode's atmospheric feel. The conversation also explores the adaptation of H.P. Lovecraft's "The Color Out of Space" and its connection to the region's mystique.Richard Stanley Website: https://theofficialrichardstanley.com/Mr. Stanley will be hosting a special screening of COLOR OUT OF SPACE at RISD (Rhode Island School of Design) Museum on Thursday August 9th as part of the Rhode Island Film Festival (RIFF)  and intends to use the school's sound system to access frequencies commonly forbidden in regular auditoria. This show will be followed by an exclusive Lovecraft themed soirée on the roof of the Biltmore Hilton in central Providence at which Mr. Stanley intends to make a very important announcement regarding the future of the franchise. Tickets can be purchased hereMusic from Munknörr's album: FutharunaUsed with express and written permission from owner.get yours here: https://munknorr.bandcamp.com/album/futharunaTheir Website: https://munknorr.bandcamp.comTime StampsThe prophecy of the green laurel (00:00:05) Discussion of the alleged prophecy regarding the return of the old ways after seven centuries.Exploring the mystical and historical realms of the French Pyrenees (00:01:00) Introduction to the episode and the exploration of the supernatural and historical aspects of the French Pyrenees.The history and beliefs of the Cathars (00:02:23) Insights into the beliefs and history of the Cathars, a medieval Christian sect, and their enduring legacy.The enigmatic allure of the French Pyrenees (00:03:35) Richard Stanley's experiences living in the mystical region and its influence on his creative work.Poetic and enigmatic narration (00:04:59) A poetic and enigmatic narration setting the tone for the episode.Introduction of Richard Stanley (00:05:53) Discussion of Richard Stanley's role as a filmmaker and his creative process.The history and cultural significance of the French Pyrenees (00:07:31) Richard Stanley's location in the French Pyrenees and its historical and cultural significance.The complex history of the French Pyrenees (00:09:23) Discussion of the region's complex history, including its independence and assimilation into France.The persecution of the Cathars and Templars (00:11:45) Insights into the persecution of the Cathars and Templars by the Holy Roman Church and the kings of France.The courts of love and the power of women in old Occitan (00:19:05) Discussion of the courts of love and the power of women in old Occitan society.The alleged prophecy and recent events (00:21:52) Discussion of recent events related to the alleged prophecy regarding the return of the old ways after seven centuries.The inquisition and its legacy (00:26:07) Discussion of the crimes of the inquisition, its impact on modern systems, and partial apology by the Holy Roman Church.The prophecy and regional changes (00:27:31) Impact of popular vote on regional changes, abolition of formal departments, and the so-called prophecy.The dangers of prophecies (00:28:55) Risks associated with belief in prophecies and the potential dangers posed by believers.Encounters with the supernatural (00:30:03) Experiences with the supernatural, including encounters at a castle and the sensation of an unseen presence.Mystical phenomena and solstice alignment (00:34:17) Discussion of solstice phenomena at a castle, alignment with seasonal positions of the sun and the moon, and dismissive arguments.Geometric alignment and magical science (00:36:53) Exploration of geometric alignment, potential magical science, and the connection to gothic architecture.Personal experiences and unique storytelling (00:43:14) The speaker's unique perspective on storytelling, personal experiences, and the influence of specific elements in his films.Challenges in film production and anomalies (00:49:56) The unique circumstances and challenges in film production, including budget constraints and the anomalous nature of the film's existence.Sintra, Portugal (00:50:24) Discussion of filming in Sintra, its history, and its association with notable figures like Aleister Crowley and Roman Polanski.Lovecraftian Horror (00:52:13) Exploration of the fear of the unknown, cosmic horror, and the concept of different individuals experiencing the supernatural in varying ways.Richard Stanley's Projects (00:55:13) Richard Stanley discusses his work on the Dunwich Horror and his long-standing desire to bring the character Wilbur Whateley to life.Lovecraft's Relevance (00:57:47) The relevance of Lovecraft's work in shedding light on social justice and ethical conflicts, particularly in the Dunwich Horror story.

News items read by Laura Kennedy include: Altar Stone at Stonehenge matches the bedrock found in Scotland (details) (details) Giant stone glyph uncovered on the bottom of a Maya sacred pool (details) Neanderthals in southern Pyrenees were highly capable and adaptable (details) (details) West Papua cave reveals early pathway for seafaring migrants into Sahul (details) (details) (details) å

Have you ever wondered how to conquer competitive markets without relying on PPC? In our latest episode, Melisa Vong, a Serial E-commerce Entrepreneur & Investor, returns after nearly three years to share her journey of exiting two successful brands in the beauty and supplement niches using innovative strategies. She dives into her unique approach of utilizing Reddit for Amazon sellers and stresses the importance of a diverse product catalog. Melisa also unveils her rapid product launch methodology, which employs extensive A/B split testing to constantly refine and improve her tactics. But Melisa's entrepreneurial flair doesn't stop there. She takes us on an exciting detour into the world of escape rooms, revealing how her Amazon-selling success funded this new venture. Melisa talks about why she chose to become a franchisee instead of starting from scratch, and the benefits of partnering with an established brand to manage logistics and technology. She opens up about the investment required and how a side hustle turned into an unexpected career opportunity at the franchise's head office. We also explore cutting-edge marketing strategies for e-commerce, including the use of Advite.ai to monitor Reddit threads for promotional opportunities. Melisa highlights how personalized branding can set you apart in crowded markets and discusses innovative tactics like Google redirects to drive external traffic to Amazon listings. Tune in for a wealth of practical tips and inspiring entrepreneurial insights, and find out how to connect with Melisa online to keep the conversation going. In episode 580 of the Serious Sellers Podcast, Bradley and Melisa discuss: 03:47 - Success in the Competitive Supplement Market on Amazon 10:12 - The Impact of Creative Marketing 11:37 - Franchise Escape Room Side Business Discussion 13:43 - Potential Partnership Opportunity With A Game Company 18:11 - Melisa's Passion Project 22:26 - Innovative Marketing Strategies for E-Commerce 22:30 - Reddit Strategy 26:23 - Label Variation for Product Packaging 28:21 - Enhancing Customer Engagement With AI 30:40 - Heat Maps Strategy 32:18 - Targeting Dog Breeds for Marketing 33:29 - Networking and Escape Room Fun ► Instagram: instagram.com/serioussellerspodcast ► Free Amazon Seller Chrome Extension: https://h10.me/extension ► Sign Up For Helium 10: https://h10.me/signup  (Use SSP10 To Save 10% For Life) ► Learn How To Sell on Amazon: https://h10.me/ft ► Watch The Podcasts On YouTube: youtube.com/@Helium10/videos Transcript Bradley Sutton: Today, we've got Melissa back on the show who's going to talk about how she's exited a couple of brands. She's had success in competitive niches without even using PPC. She's got a cool Reddit strategy for Amazon sellers and now how she's using her Amazon income to start an escape room business. How cool is that? Pretty cool, I think. Bradley Sutton: Hello, everybody! And welcome to another episode of the Serious Sellers Podcast by Helium 10. I am your host, Bradley Sutton, and this is the show. That's a completely BS-free, unscripted and unrehearsed organic conversation about serious strategies for serious sellers of any level in the e-commerce world. Serious sellers of any level in the e-commerce world. I just had somebody recently on the show. I forgot who it was, but I was like man. It's been like forever since you've been on the show. It might be a record. Well, whatever it was for him or her, you have broken that record because I'm looking at my notes from Mel here and the last time you were on the show was 2021. So almost three years in between I've been trying to get you back. Melissa, you're just so hard to get a hold of. You're such a busy, busy boss lady. Anyways, how's it been going? Melisa: I know. I'm so sorry it's been a while but I'm excited to be back and thank you for your persistence and your patience with me. You know what they say the fortune's in the follow-up. So there you nailed that. But I've been awesome, you know, keeping busy not just Amazon, but kind of just dabbling in different worlds, and it's been fun, yeah. Bradley Sutton: Yeah, we're definitely going to talk about some of that stuff. You know I follow you vicariously a little bit through Instagram. It's kind of interesting to see some of the things that are going on your side. We're definitely going to dive into that. But if anybody wants to get more of Melissa's backstory, we're not going to completely rehash it here. Check out episodes 111 and also episode 302. All right, so episode 111, episode 302, you could learn a lot about her history and actually, one of the, were you in the? I don't think you had exited at the time in 2021, had you exited that? Was it a supplement brand or a beauty brand that you were doing back then? Melisa: So I exited a beauty brand and then also the following year exited in a supplement category, so still currently selling in supplements. I think when we last spoke, we did close out our exit. Bradley Sutton: What kind of beauty products was it? Melisa: So it's like natural and organic skincare. So things like castor oil. I know we've talked about it a couple times in previous so it's like vitamin c serum skincare. You know, moisturizers. Bradley Sutton: I'm all into that kind of stuff. As I get older, you know, like I've been, I've been going like I got it here on my desk been going heavily into k-beauty products. I got these products called Be Wants and it's funny because I always talk about collagen peptides on my podcast and stuff right, this is like collagen lifting cream, collagen essence toner the secret to looking like I do when I have a 23 year old daughter. So there it is Korean beauty products. That's the secret. Bradley Sutton: Now that, you know, beauty products and supplements are cliché as far as the most difficult things to break into. And then, of course, oh, maybe you, you know, somebody might say, oh yeah, she had a beauty brand. Maybe she started when it wasn't so, it wasn't so competitive, way back when, and that's how she was able to exit. But right after that, you said you went into supplements and were so successful. What's some of your secrets? Melisa: Yeah, obviously everyone kind of thinks that supplements is this weird and uncharted territory and it really is. It's a whole different ballgame in terms of how competitive it is, but from not just a black hat, you know perspective, because there are a lot of things that people will do to try to bring you down and it's unfortunate. But sometimes it's just about having a very wide catalog and just having you know a number of different products rather than just relying on one cash cow because then if you only have like one, really you know one real cash cow product that's bringing in all the money, if it goes down, then you're kind of screwed. So we kind of had to move quickly when it came to launches. So it was just speed to market. Just every quarter we were launching you know three, four new products, just consistently. And that gave us a lot of practice on launches and figuring out okay, what's working, what's not working. So we were able to kind of figure out and do a lot of AB split testing and see, okay, now we have like an actual template that we can work off of. Melisa: And supplements is one of those easy things where really you don't have to reinvent the wheel, it's really just slapping on. You know a label on a bottle and branding does pay a big. You know it's a big part of it in how you can differentiate yourself. But one thing that we did even now because we're still in the supplement space, so even though we sold that company moved into a little bit more of a niche supplement space. So now we sell gummies in particular and I also sit on the board for another company, which is like pharmaceutical crafted supplements. So a little bit more niche where it's like multi-ingredient formulations, so you can no longer just launch single ingredient products anymore and think you're going to rank for those super high volume keywords now we're relying- Bradley Sutton: Let me launch a vitamin c or some vitamin d and crush it. Melisa: Yeah, no, like you always use the example of collagen right there you no one should ever go into the collagen market these days. Even you know, five years ago it was very, very hard to break into collagen. So rather than focusing on collagen, we focus on solutions. So things for hair growth, things for, you know, hair, skin nails is also another big keyword, things like that. You want to go after more of those long tail keywords, but ones that target specific problems that people are having. So that's kind of what we've kind of shifted into, and then also doing things that you know are kind of following a trend as well. Melisa: So, for example, you know, there was that whole big craze it still is a craze where people are taking semi-glutides which are like Ozempic, you know, Manjarono, things like that for weight loss, and obviously with that comes a lot of side effects. So we were able to create a custom formulation that targets and helps with a lot of those side effects. So that really helped us gain a lot of traction because no one else was doing it. So we're creating different solutions for these problems. That kind of became more popular and more in, you know, more searched. So if you pay attention to different trends, keywords, things like that, sometimes you can get ahead of the trends. So, rather than trying to arrive a wave that's already dying, you're almost positioning yourself for the wave before it happens, and that's what any good surfer knows. Bradley Sutton: Something crazy. I don't remember if it was your beauty brand or your supplement brand, but you were talking about. At one point you were doing like 400 K of sales a month and you were not using PPC. Now, was that for the beauty brand or also for the supplements? You weren't doing PPC. Melisa: For both. Yeah, we never really focused too much on PPC. We did have a little bit for the beauty brand, but for supplements in particular, we focused on velocity, because if you can sell at a slightly you know lower price point and remain competitive, still making a profit. Our goal was not you know the amount of profit we're making per product, it was how much we could actually sell, how many units could we actually get out the door. Because not only that, we get more exposure to the customers if someone buys a product once, it's easier to sell to someone again rather than trying to sell to a new person. So we make it very easy for people to purchase our products because they're affordable, right. So not only that, it's negotiating with your suppliers. Melisa: We now have brought on our supplier as a partner in one of our brands, so we have the best terms. We have net 90. We don't have to pay them and it's basically until most of our stock is already sold, which is it puts us at a huge advantage compared to some of our other competitors, right, where you have to pay for it upfront, before it even gets sent into Amazon. You know, Amazon takes like four weeks sometimes to check in your inventory, depending on the season. So things like that definitely make a difference in helping us remain competitive. But the reason why we weren't needing to spend on PPC was because we were riding the wave of other people spending big marketing dollars to educate our customers for us and we just had to make sure we were positioned next to them. Bradley Sutton: Like direct influencers, or just riding the wave of just like search terms that were generic and those people weren't even necessarily pushing you? Or is it a mixture of both? Melisa: Right. The search terms and then also the branded search terms as well. But you know the whole craze with apple cider vinegar gummies, right? So there was that big company that they launched apple cider vinegar gummies. They were the first to do it. They were spending so much money trying to get Ellen, you know, on the Ellen Degeneres show, all these different outlets like paying out the Kardashians to promote this product and they were educating people for us on, okay, this is what this product does. Melisa: We just had to make sure we were showing up for the right keywords and showing up for their brand keywords as a cheaper alternative. So even if we could just get like a small percentage of their market share, people are going to try us. Just because we were undercutting them a little bit. They were charging, you know, a pretty high price point at the time and now there's so many different players in the space, so obviously it's kind of like a price race to the bottom now. So we don't currently sell it because that was in our previous brand that we sold. Melisa: But that was one of the things where, like, we saw the trend, we're like, okay, they're already spending so much money on marketing, we don't have to spend it ourselves. We just have to make sure that we show up in the right places at the right time because that's what marketing is. It's all about. You know, being there when someone needs something and the more times you can be in front of someone when you know, the time kind of persists because not everyone's going to need to buy certain things at that exact moment, so the more times that you can actually position yourself so that when they are ready to buy and you're there, you're more likely to be able to convert. Melisa: Like the cool thing about marketing is not just about how you say something but like there's so many different ways that you can say something. So like if you walk down the street and you see two different coffee shops, for example, right, and both of them have a sign out, one maybe says, like you know, we sell hot liquid from brown beans, and then the other is like hey, our coffee is stronger than your Wi-Fi. By the way, we have free Wi-Fi, you know? Like which one are you going to go to? There's so many ways to say we sell coffee. So it's really cool, because it's such a fun game of finding the most creative ways to say something. 0:11:04 - Bradley Sutton: I like it. Now we're going to get back to your e-commerce strategies, but one thing, as I was mentioning, I live my life vicariously, sometimes through Instagram, and so I've noticed you know, you've done some side hustles and some other endeavors and investments, which I think is important that e-commerce sellers think about the next step too. It could be, for some, a hobby, like, hey, I've always wanted to do this, but now I have the means to do it because of my Amazon business, or they've exited and now they want to. You know, hey, what else can I get into? So I think it's something that a lot of Amazon sellers aren't thinking about. But maybe, talking about your experiences, you might stir some creative juices. Bradley Sutton: But one of the things that you decided to do and I'd like to just get into, like how you came to that was doing an escape room. So was like escape room something that you always like doing yourself, and you're like, oh, this is a passion project. Or were you like, oh man, there's in this area, there's a need for this. I think I can make some money off of it. How did you come? You know, land on that as your side hustle, kind of thing. Melisa: Yeah, I love escape rooms. I think, as entrepreneurs as well, we naturally are good problem solvers, so these are kind of like fun problems to solve, right. They put you in a situation where you need to complete all the puzzles and then you have to escape. But it's usually immersed in some sort of storyline, which makes it interesting. So essentially you become like the main character in a little video game and it's a lot of fun. So it's good for team building. We like doing it with family. Melisa: You know friends, other entrepreneurs I've met on my travels. I'll be like, hey, like I know we just met, but like, call me crazy, let's do an escape room together. I know it's crazy walking you know strangers in a room for an hour. Anything could go wrong. But some of like the strongest partnerships and I guess relationships I've had are, you know people I've done escape rooms with because you kind of see this different side of them and you work together. You're almost like you know how trauma bonds people. Well, this is like you're in a high stress environment where, like, you need to escape by a certain time and you know, naturally we're all competitive people, we're entrepreneurs, business owners, so it was like really cool seeing people work really well together to get towards a common goal. And then you know some of those people I still talk to today and it's really, really cool. Bradley Sutton: Now is this something that, like you, 100% did from scratch, or you bought into a franchise or something, or you just started your own brand and built it all yourself. Melisa: Yeah. So I am a franchisee, which is, I thought it was the best way to, you know, get into this space, because for me to learn everything from scratch, you know, like, how to program controllers, the logic flow, writing all the storylines. You know the prop building all that stuff. You know CNC, build it like printing 3D printing, all that stuff you know CNC building like printing 3D printing, all that stuff like that would be way too much for me to do as a single person. Sure, I could hire out teams, but it just made more sense to partner with an existing company. So I ended up doing some of their games. I was like you know what? These are really great. There's obviously some room for improvement, as well, which I would be able to take care of on my side for my specific location. Melisa: And then, you know, fast forward, they love what I did so much with my location that they actually offered me a job, which is crazy. Now I haven't accepted it yet, so it was like we're still kind of talking back and forth, but it would, you know, consist of some equity in the overall franchise, as well as, you know, a cushy paycheck. So it's it might be a cool thing for me to do or even as a consultant for them but they want to bring me on as part of the head office teams. I think that would be kind of cool and I really thought I'd, you know, have another job again after having a job for what? Eight years, eight-nine years now being self-employed. So yeah, it'd be definitely interesting, for sure. Bradley Sutton: Now, for this kind of thing. You know what kind of investment. Obviously there's a franchise, you know fee, and then there's, you know, construction and you know training new employees and getting everything together. So, like how much would I need? I mean, obviously you know I'm in California, it might be different than wherever you did yours, but you know we talking a hundred thousand, 200,000, $300,000 that somebody would need to be able to start an endeavor like this. Melisa: Right, so I mean out of pocket, you'd probably need at least $150,000, but it could be upwards of 500,000. Most of it would be covered by like SBA financing in your case in the States because it's an existing franchise. It's a lot easier to get you know that friend or that funding for a brick and mortar business, so that's also the appeal of it as well. So to be able to have you know outside sources or using other people's money we all know how great that is. Melisa: But in terms of like construction, that depends on the size of the space. So if you want to do you know, the bare minimum is you need at least 2,500 square feet of space. That's going to provide you with four different games. But if you want more space, obviously you can have a lot more space to work with, but it's going to cost you more in construction. So, depending on the space that you find, if there's already existing infrastructure like it has drywall, it has drop ceilings, the HVAC is already installed, it has bathrooms and you have very minimal to work with your costs are going to be much lower than if you were to work with an empty shell building. So for me, I literally moved into a building that was like completely empty. It was gutted they call it vanilla shell so I had freedom to do whatever I wanted with that space. Melisa: And it is very, very, very tall. It has like super tall ceilings. It's like 17 and a half feet tall. So obviously that's a lot more paint that I have to pay for, so it does get more costly, but it could run you, like I said, anywhere from 150 to 500,000. But in terms of like ROI, it just made so much sense because I went to a franchise show, checked out so many different business models the food space. You have all this overhead cost in terms of inventory. You have food costs. You have spoilage right. Food that doesn't get bought, or, like you mess up, you cook it improperly, so there's a lot that could go wrong, whereas this, you build it at once and then that's your main cost. The only thing you have is your rent and then the employees to run it, which really doesn't take that many people to run an escape room. Bradley Sutton: Yeah, that's something I noticed when I did my escape room with my family. It was like two people or one, you know, just the front desk person. There might have been somebody cleaning or something like that. Just thinking from an e-commerce seller's viewpoint, at what stage or what level of person should you say, hey, you know, I mean not necessarily escape room, but just anything you know like this, like what you know. Like hey, if you're making less than a million dollars a year and you're doing everything on your own a hundred percent, don't be trying to think about you know doing this. Or hey, once you get to the level where you've got two-three employees in your business on autopilot, or hey, you should not even think about this unless you hit this kind of you know revenue or profit, or like. What kind of guidelines would you suggest to people out there who might be like, hey, I've always wanted to do something on the side for some more steady income perhaps. How would you advise them? Melisa: The thing is there's so many ways to make money these days that don't require a lot of, I guess, startup capital. Especially when it comes to affiliate marketing or high ticket sales things like that. I always recommend, if you need to make some extra cash, get really, really good at sales. That's going to be, you know, the biggest skill build and investment that you can make into yourself. But also, if you just need to make cash, like sell for someone who has something really awesome to offer and you can make a big commission from that, right. But if you want to start like an actual, I guess for me this is very much like a passion project because I love escape rooms and it's kind of like I wouldn't say a side hustle at this point because it does require a lot of time and effort, just in the beginning at least. But once you have it up and running for about six months and your staff is trained, you have a manager, you know you could step away. That's why I was able to go to Hawaii. I was able to, you know, be in Hawaii with you for BDSS and take time off and not have to worry and like I'm not there right now, but I have staff there right now who are running it while I'm gone. I'll probably stop in later because we're doing a really cool collaboration with this local influencer. He has like 14 million subscribers on YouTube but we're getting him to do one of our escape rooms so I'm really excited for that but there's like so much opportunity for collaboration. Melisa: Anyways, in terms of how much you need comfortably to start something like an escape room or franchise, I guess in general it really depends on the franchise. You know McDonald's, it's going to require you at least a minimum one million dollars, right. Subway's a minimum 500, 000. This escape room very low entry compared to some of these bigger franchises. So, like I mentioned, 150 to 500, 000. But a lot of that is covered by the bank loan. So, as long as you have in excess capital, be able to float. Melisa: You know the time during construction. But there's ways to negotiate free rent during the construction period, which is pretty. It's often offered depending on you know the space that you're looking pretty. It's often offered depending on you know the space that you're looking at. If it's been empty for like a year and they want to put someone in it. They don't mind giving you four or five, six months free rent while you do construction, until you're up and running. So I'd say you know you would want probably half a million in assets before thinking about doing something like that, just because, in case something happens, it's always good to have a rainy day fund. Bradley Sutton: You know, I think it's funny because a lot of people obviously complain about Amazon and the problems that sometimes it has and new fees and this, you know, screw up by Amazon, or they lost my inventory, but they don't realize. Hey, businesses have trouble, too. So, like you just mentioned your fire thing, but then also, when you got started, did you like even get robbed, like right away, or something like that? Melisa: Yeah, we had a break in and, funny enough, a month ago we had another break in, but twice in one night. So it's just a different set of problems, right. Every business is going to have its own unique problems itself. Sometimes I joke, I'm like, oh, maybe I should just do an e-commerce. But I love what I do with the escape room. Obviously, it's very fulfilling. Melisa: I get to hire students. I have this amazing work culture. You know some of my employees they'll come to work even on their day off. Like it's so cool seeing that and to be able to provide that kind of and give back to my local community, providing a place of work where people can grow as individuals who can build these different skills. Just from customer service standpoint and, you know, learning the ins and outs of the business and being a key holder, things like that and being in proximity to me, because I have one girl that works for me and she's also kind of in the e-commerce world as well, so she's almost like my little pupil, little protege. So it's kind of cool just having that know mentor-mentee relationship as well. Bradley Sutton: Nice, nice, all right. Now, coming back to e-commerce, you know you won best speaker at Billion Dollar Seller Summit. You did some cool magic tricks. I remember too. But you know, obviously we're not going to rehash the whole entire Billion Dollar Seller Summit. You got to go to Billion Dollar Seller Summit, guys, if you want to get that good data. But I wanted know, like, maybe you can bring out one of the topics you did, maybe either the site map one or the Reddit one, your choice. But what do you think is relevant here in middle of 2024, that on one of those topics that you think that can help our sellers out there? Melisa: Yeah, I think that Reddit would be a cool topic of discussion just because it's such an underrated social media platform. Like cool topic of discussion just because it's such an underrated social media platform. Like when you think social media, you don't really Reddit is not at the top of your mind, but it's a really great place for people to do research. So most of your customers are still in their research phase, so you want to show up when they are doing their research. Right, and that's where, if you have all these different threads that you are consistently mentioned in, it's going to be so much easier when it comes time to them actually pulling the trigger to actually want to buy from you. Melisa: So there's this really cool tool called Advite that we use. That helps us A-D-V-I-T-E dot AI, I believe, and they use AI to basically scrape Reddit and all the different threads and it will actually ping you whenever there's a relevant thread that you should maybe comment on. It's almost like help a reporter out, but like, for you know people, just random people that need answers for questions, and it's usually very unique questions too, like whenever I have a specific problem unique to myself, I always like type in, like, okay, this is the problem I'm having and I put Reddit at the end because I know someone in the world has had this problem before. Maybe someone has a solution. So it's really cool because these threads they obviously live there as like a forever forum and once you've recommended your own product or whatever it is, or your own solution on it, it stays there. Melisa: So other people who might have that problem will end up coming back to that thread and you can hit people and it's very evergreen. It's like it's there. It's almost like you posted it once and it's going to be there forever for people to come back to. So that's definitely something you should keep in mind when trying to warm up your potential customers. And if you use Advite, it's going to ping you all of those different threads. Just be on top of posting, contributing, getting that good karma, those upvotes, things like that, and you can even get other people or higher VAs to comment on your behalf on different ghost accounts. And as long as you can show up multiple times, people are going to be like oh yeah, I remember that brand. I've seen it pop up a couple of times. That's the brand I'm probably going to choose because you know so many people have recommended it. Bradley Sutton: So now I see you active sometimes in the Helium 10 Elite Facebook group, you know. So obviously you're doing something on Amazon now, but you exited the other brand. Are you still working with that brand you exited, or you went and started another one? Or what exactly are you doing in the Amazon world these days? Melisa: No. So we've exited that brand and then started shortly after another supplement brand. Thankfully, we didn't have like a very strict non-compete, so we were able to get into that space and then also dabbling in pet supplements as well. So another cool thing is that we're kind of looking into is customization of packaging, because nowadays, like you, really do have to do things different. Amazon just announced that they're making it so much easier for Chinese sellers to be able to ship their products straight from China. So that's going to change the game a lot. And if you don't have a solid brand or you're not connecting personally with your customers, then you are going to have a very rough time once that starts kicking in and all of your the Chinese competitors are undercutting you. So things like the kitchen industry are going to get really disrupted, like things that don't really have a lot of branding. You know, like most people can't really brand a garlic press. People are just going to buy the cheapest one that they think is going to for them. Melisa: But in terms of like supplements, especially things for pets, like it's such a personal thing, like people will spend as much money as they can for their pet. They have the budget spread because it's like their second children really, especially for millennials, right, who can't afford children. Like pets are our new children. But yeah, in Hawaii, actually, Janelle page, she mentioned something in her presentation about Jones Soda Company, how they would let people vote on different photos to put on the bottles. So we kind of want to implement something similar where we actually have our customers, dogs, photos on the bottles of our products. So that's something that we're kind of logistically exploring right now and I think that everyone should be kind of forward thinking like that, if you can to personalize it, or even if you can't, you can, you know, do a lot more blanket. Like for this print run, we're going to feature one of your dogs, so get everyone to post selfies with their dogs, with your product, and that's a good way to generate more content for your company. So doing things like that aren't as difficult to implement, especially if you don't do the manufacturing yourself. Melisa: Difficult to implement, especially if you don't do the manufacturing yourself, but with labels nowadays, like it becomes a lot easier, as long as you can get them all printed on the same roll. We do have, I think, our manufacturer for labels. They allow you to have as many different variations of label as you want. Which I think is cool. So if we had even like a hundred different dogs that we like have on this bottle, so we had even like a hundred different dogs that we like have on this bottle, so it's not like a consistent one, but then at least when we do go to retail people are going to see oh, this is the same dog as my dog. Like I'm going to buy that just because my dog is on the product. Bradley Sutton: All right, yeah, I like that. I think I always wonder about you know how, when your listing goes down on Amazon, that there's a dog page, that, like I always wondered. It was like are those Amazon employees dogs? Or something like that. It was a similar vibe, I guess. Bradley Sutton: Okay. That's pretty cool. Now what? What's one thing new you're doing with this supplement brand that's working, and what's one thing that you're not doing? That you did with the other ones because, like you know, the Amazon world has changed off of. Melisa: So I guess something new that we've done is, I mean, it has been pretty consistent across all of our brands is just doing like variations of Supreme URLs I know Super URLs and that kind of graduated but we've been doing a lot of Google redirects, so making sure that we have a lot of external traffic coming into our pages because before we weren't doing any of that, it was just strictly. We were so Amazon focused. We were just like let's rank for keywords on Amazon, like let's just make sure that we're good here. But now you can't just rely on Amazon anymore. You have to be well-rounded in on different platforms. And we've been doing a lot more social media. It's obviously a lot more work but once you have the systems in play, it kind of makes it easier when you have VAS pumping out that content for you. But yeah, we've been doing a lot more content. Like content is king. You know how they say attention is the new currency, like that rings true and truer than ever. So one thing I am trying to do is become more comfortable in front of the camera and almost like pull things that I'm doing from the retail side of things, like from the, from brick and mortar into our e-commerce. Melisa: So like, for example, knowing the life cycle of your product is so important because then you know, okay, especially because we're in consumables we know when someone's going to run out of their product. Usually, it's either like a 30-day or a 60-day supply. So if you can, you know, send out an email to your customer a couple of days, or, if not, like a week, before they're about to run out, or even just like as they're about to run out. You're going to raise, you're going to have that top of mind awareness and you're going to be there at the right time. You're going to be there when you know your customer is going to need you and then it's going to, you know, trigger something in their brain. It's like oh yeah, I'm about to run out, I should probably order more. Melisa: So we've been sending out like emails or follow-ups for our customers, even with like review generation. What we do at like the escape room, for example, is we do have like a funnel, almost, where people would like leave us almost like feedback and then we convert it into a review but now we've been doing it as like more personal. I'm trying to find AI tools to help us automate it a little bit more. But basically we have like a selfie of us holding like a whiteboard and then we would just put like the person's name on it and be like thank you so much, like so and so, or whatever, and just thank them for their feedback. And then they're like, oh my God, like this is so personal, like of course, I'll leave you a review, you know. So, trying to do like more personalized things like that, and I think AI is going to make it so much easier. And yeah, that's the other thing, right, AI, implementing so much AI and everything in all aspects of our business has been so different because, like a couple of years ago. Bradley Sutton: Obviously you're probably doing 10 different things, but if you were to say the most impactful, what is the most impactful AI thing that you've implemented? Melisa: Using Midjourney has been a huge game changer for us as well, because now content creation for us is so much easier and so much cheaper, even product images. So before, if you wanted to get a really high quality product render with crazy you know, like crazy fruit in the background, things like that you'd have to pay someone a lot of money to just get one photo, like from a photographer. But now AI can literally generate it and it costs you pennies on the dollar. And then copywriting oh my gosh, copywriting is so much easier now. So that's why we're doing a lot more email marketing too. Bradley Sutton: Last couple of questions here. Favorite Helium 10 tool. Melisa: Favorite Helium 10 tool. Well, the one that I use on a daily basis is obviously the Keyword Tracker that helps me keep on top of everything, but also the map that shows you, you know- Bradley Sutton: Inventory heat map and sales heat map. Melisa: And seeing like the clusters of customers and where most of your inventory is and kind of tailoring to that, because we've been doing a lot more location targeting as well. So kind of what I mentioned earlier was knowing what to show someone at the right time. So taking a page out of like Tim Hortons book, for example, I don't know if you know Tim Hortons, but that's like a coffee company in Canada, Bradley Sutton: That's like Canada. Yeah, I know, I know about it, yep. Melisa: Yeah. So they have an app where they'll show you different deals based on your location, but also who you are as a person or as an individual shoppers like personalized coupons, things like that. So there's this one platform we were using, called Aviva, for the longest time, where we can on our website. If someone visits our website, we can show them different popups based on their location. Melisa: So we can show them like a very personalized experience when they arrive to the website. So knowing where our customers are super helpful, and I think the Helium Heat Map tool is cool for that just seeing where our inventory is as well, because then you're going to have, like that, faster shipping. So you know that. You know it's going to show up as prime or even same day shipping sometimes, so being able to focus on a specific area is also super cool. Bradley Sutton: When you look at the sales heat map and see, like, where your sales are concentrated, do you do anything based on that, like, do you actually run Google Ads or something that geolocated you know, to areas that you're not doing well, or you double down on the areas you are selling? What's the action that you take after looking at that? Melisa: Yeah, we usually double down on the areas that have high concentration of our customers because that's where they typically are and sometimes it surprises you where some of your customers are. Like, we do get a lot of customers in New York. Obviously, it's a big city, but I think a lot of people during COVID they were lonely in their condos but because it's very constricted you get a lot of small dogs. So we'll start like doing like when we do our targeting for Facebook ads and things like that, we'll actually show a lot more smaller dogs in New York versus, like you know, in Texas maybe they have bigger yards, things like that. We're going to show the bigger breeds so that way we can hit more of our demographic. Bradley Sutton: I used to have a great Pyrenees, because I have a big lot here and I would actually have. I had goats and pigs and stuff and that's like a livestock guardian. But yeah, somebody in New York City would not have a great Pyrenees, which is the gigantic dog. Okay, cool If I were to give you the keys to the Helium 10 product team, like, hey, you're our CTO for the day and you're like Helium 10 needs to have this feature in an existing tool or it needs to make this new tool that we don't have now. What would it be? Melisa: Yeah, you guys don't do that anymore, but if you can create your own Google redirect URL targeting keywords, that would be cool. Okay, because I use that regularly, especially for launches especially for launches. Bradley Sutton: All right, how can people find you on the interwebs out there if they want to follow you or maybe connect? 0:33:34 - Melisa: You can follow me on Instagram @melisa with one S, my mom's felt my name on a member certificate, so it's very fab of her. Or you can email me. Linkedin is also a good one. I'm starting to be a little bit more active on LinkedIn, but yeah. Bradley Sutton: Awesome, Melisa. Thank you so much for joining us and I'm going to have to go to your escape room. But don't judge me on how slow I am. Sometimes it takes me up until the very last deadline to try and get out and I sometimes have to have help from the guide in those things because I don't think well in those kind of high pressure situations. But I'm going to give it a try. Hope to hang out with you at an upcoming conference soon. Melisa: Yeah, absolutely. I can't wait to catch up with you somewhere in the world. We always see each other, you know, in our travels.

Welcome to WEDŪ's stage preview and prediction-focused show, OŪTCOMES. The show is hosted by THEMOVE regulars Johan Bruyneel and Spencer Martin, who use their extensive knowledge of the sport to attempt to predict the outcome of each Tour de France stage while breaking down the course, top contenders, and potential betting opportunities. This episode previews the Tour's 15th stage, a monster near 200-kilometer march through the Pyrenees from Loudenvielle to a summit finish at Plateau de Beille that serves up a leg-breaking 5,000 meters (16,000ft) of vertical gain. Listen in to see how the duo thinks the action will play out, who will come out on top, and which riders present the best betting value.    

Description: Welcome to WEDŪ's stage preview and prediction-focused show, OŪTCOMES. The show is hosted by THEMOVE regulars Johan Bruyneel and Spencer Martin, who use their extensive knowledge of the sport to attempt to predict the outcome of each Tour de France stage while breaking down the course, top contenders, and potential betting opportunities. This episode previews the Tour's 14th stage, a 152-kilometer test through the Pyrenees from Pau to a summit finish at Saint-Lary-Soulan Pla d'Adet that will serve as the first true major mountain test for the GC contenders. Listen in to see how the duo thinks the action will play out, who will come out on top, and which riders present the best betting value.    

Caley Fretz, Jonny Long, and Iain Treloar are in Pau after stage 13 of the Tour de France to break down Jasper Philipsen's win and the Pyrenees ahead, and Ronan Mc Laughlin joins the podcast to discuss the use of carbon monoxide during altitude training.

The conclusion of the July 2024 edition of things unearthed literally or figuratively covers animals, shipwrecks, and medicine. But it starts with the assorted things that don't fit in a category, which are grouped as potpourri. Research: Binswanger, Julia. “Groundbreaking Research Shows Ancient Egyptians Were Conducting Cancer Surgery Over 4,000 Years Ago.” Smithsonian. 5/29/2024. https://www.smithsonianmag.com/smart-news/groundbreaking-research-shows-ancient-egyptians-were-conducting-cancer-surgery-over-4000-years-ago-180984431/ Feldman, Ella. “The Judy Garland Museum Wants to Buy Dorothy's Ruby Slippers.” Smithsonian. 6/25/2024. https://www.smithsonianmag.com/smart-news/the-judy-garland-museum-wants-to-buy-dorothys-ruby-slippers-180984604/ Mount Vernon. “Archaeologists Discover Two Intact, Sealed 18th Century Glass Bottles During Mansion Revitalization at George Washington's Mount Vernon.” 4/22/2024. https://www.mountvernon.org/about/news/article/archaeologists-discover-two-intact-sealed-18th-century-glass-bottles-during-mansion-revitalization-at-george-washington-s-mount-vernon/ Mount Vernon. “Archaeologists Unearth 35 Glass Bottles from the 18th Century at George Washington's Mount Vernon During Mansion Revitalization, Most Containing Perfectly Preserved Cherries and Berries.” 6/13/2024. https://www.mountvernon.org/about/news/article/archaeologists-unearth-35-glass-bottles-from-the-18th-century-at-george-washington-s-mount-vernon-during-mansion-revitalization-most-containing-perfectly-preserved-cherries-and-berries/ Helm, Charles and Alan Whitfield. “Stingray sand 'sculpture' in South Africa may be oldest example of humans creating an image of another creature.” Phys.org. 4/1/2024. https://phys.org/news/2024-04-stingray-sand-sculpture-south-africa.html Mills, Charlie. “Tasmanian Devil tooth and other rare artefacts found during re-excavation of Pilbara's Juukan Gorge.” ABC News. 4/16/2024. https://www.abc.net.au/news/2024-04-17/tooth-and-artefacts-found-in-excavation-of-juukan-gorge/103729346 Burnett, Sarah. “New finds at Culloden shed light on intensity of battle.” National Trust for Scotland. https://www.nts.org.uk/stories/new-finds-at-culloden-shed-light-on-intensity-of-battle Ferguson, Alisdair. “Scottish archaeologists find potential buckle of Culloden clan chief.” 4/12/2024. https://www.thenational.scot/news/24249505.scottish-archaeologist-find-potential-buckle-culloden-clan-chief/ Brewer, Keagan. “For 600 years the Voynich manuscript has remained a mystery—now, researchers think it's partly about sex.” Phys.org. 4/16/2024. https://phys.org/news/2024-04-years-voynich-manuscript-mystery-sex.html Keagan Brewer, Michelle L Lewis, The Voynich Manuscript, Dr Johannes Hartlieb and the Encipherment of Women's Secrets, Social History of Medicine, 2024;, hkad099, https://doi.org/10.1093/shm/hkad099 Babbs, Verity. “A Dining Room With Stunning Wall Murals Unearthed in Pompeii.” Artnet. 4/11/2024. https://news.artnet.com/art-world/dining-room-murals-pompeii-2467748 Mortensen, Antonia. “A blue painted shrine is the latest discovery in Pompeii ‘treasure chest'.” CNN. 6/4/2024. https://www.cnn.com/2024/06/04/science/blue-sacrarium-pompeii-excavation-scli-intl-scn/index.html Nadeau, Barbie Latza. “Pompeii gladiator drawings suggest children saw ‘extreme form' of violence.” 5/29/2024. https://www.cnn.com/2024/05/29/style/pompeii-children-drawings-scli-intl-scn/index.html Zeilstra, Andrew. “When did the chicken cross the road? New evidence from Central Asia.” EurekAlert. 4/2/2024. https://www.eurekalert.org/news-releases/1039445 anderson, Sonja. “Archaeologists May Have Found the Villa Where the Roman Emperor Augustus Died.” Smithsonian. 4/24/2024. https://www.smithsonianmag.com/smart-news/covered-in-ash-by-the-same-eruption-that-buried-pompeii-this-villa-may-have-belonged-to-emperor-augustus-180984212/ Kuta, Sarah. “The Public Finally Has Access to an Accurate List of Japanese Americans Detained During World War II.” Smithsonian. 4/29/2024. https://www.smithsonianmag.com/smart-news/public-finally-access-accurate-list-japanese-americans-detained-during-world-war-ii-180984241/ Artnet News. “The Stone of Destiny Was Once But a Humble Doorstep, a New Study Reveals.” 5/17/2024. https://news.artnet.com/art-world/stone-of-destiny-doorstep-2480385 “UNESCO wants to add Stonehenge to list of endangered heritage sites.” 6/25/2024. https://phys.org/news/2024-06-unesco-stonehenge-endangered-heritage-sites.html Benzine, Vittoria. “A Lavinia Fontana Portrait Enters a Museum Collection After 400 Years in Private Hands.” Artnet. 5/1/2024. https://news.artnet.com/art-world/legion-of-honor-lavinia-fontana-acquisition-2478687 Binswanger, Julia. “This 130,000-Year-Old Decorative Bear Bone May Be the Oldest Known Neanderthal Art.” Smithsonian. 5/22/2015. https://www.smithsonianmag.com/smart-news/this-130000-year-old-decorative-bear-bone-may-be-the-oldest-known-neanderthal-art-180984380/ Nalewicki, Jennifer. “2,000-year-old rock art, including nearly 140-foot-long snake, may mark ancient territories in Colombia, Venezuela.” LiveScience. 6/3/2024. https://www.livescience.com/archaeology/2000-year-old-rock-art-including-nearly-140-foot-long-snake-may-mark-ancient-territories-in-colombia-venezuela Fraser, Alex. “Mona Lisa's mysterious background decrypted by art-loving geologist.” Reuters. 5/15/2024. https://www.reuters.com/lifestyle/mona-lisas-mysterious-background-decrypted-by-art-loving-geologist-2024-05-15/ Benzine, Vittoria. “These Rare Aztec Manuscripts, Long in Private Hands, Were Just Acquired by Mexico.” 4/3/2024. https://news.artnet.com/art-world/rare-aztec-manuscripts-acquired-by-mexico-2462468 van den Berg, Bert. “Ancient scroll reveals new story of Plato's death—here's why you should be suspicious of it.” Phys.org. 5/6/2024. https://phys.org/news/2024-05-ancient-scroll-reveals-story-plato.html#google_vignette Anderson, Sonja. “This Newly Deciphered Papyrus Scroll Reveals the Location of Plato's Grave.” Smithsonian. 5/1/2024. https://www.smithsonianmag.com/smart-news/platos-elusive-grave-located-after-bionic-eye-penetrates-2000-year-old-papyrus-180984221/ Anderson, Sonja. “Letters Written by Ancient Roman Commanders Have Been Found in a Pet Cemetery in Egypt.” Smithsonian. 5/28/2024. https://www.smithsonianmag.com/smart-news/letters-written-by-ancient-roman-commanders-have-been-found-in-a-pet-cemetery-in-egypt-180984423/ Jane Austen's House Museum. “Frank Austen Transcription Project Underway.” https://janeaustens.house/news/frank-austen-transcription-project-underway/ Moubtahij, Zineb. “Hunter-gatherer diets weren't always heavy on meat: Morocco study reveals a plant-based diet.” 6/10/2024. https://phys.org/news/2024-06-hunter-diets-werent-heavy-meat.html Rosbach, Molly. “Legacy of Indigenous stewardship of camas dates back more than 3,500 years, OSU study finds.” EurekAlert. 5/21/2024. https://www.eurekalert.org/news-releases/1045535 Oregon State University. “Legacy of Indigenous stewardship of camas dates back more than 3,500 years, OSU study finds.” 5/20/2024. https://today.oregonstate.edu/news/legacy-indigenous-stewardship-camas-dates-back-more-3500-years-osu-study-finds Profenna, Chiara. “Selective Indigenous camas cultivation goes back 3,500 years, OSU study finds.” HereIsOregon. 5/24/2024. https://www.hereisoregon.com/experiences/2024/05/selective-indigenous-camas-cultivation-goes-back-3500-years-osu-study-finds.html "Ancient Syrian diets resembled the modern 'Mediterranean diet'." ScienceDaily. ScienceDaily, 12 June 2024. www.sciencedaily.com/releases/2024/06/240612140846.htm. Delgado, Maria Jesus. “Direct evidence found for dairy consumption in the Pyrenees in the earliest stages of the Neolithic.” EurekAlert. 6/17/2024. https://www.eurekalert.org/news-releases/1048471 Arrebola, Ruiz. “Oldest Wine Ever Found in Liquid Form Unearthed in 2,000-Year-Old Tomb.” Smithsonian. 6/18/2024. https://www.smithsonianmag.com/smart-news/this-brown-fluid-is-the-worlds-oldest-liquid-wine-too-bad-its-flavored-with-dead-roman-180984566/ Daley, Jason. “This Bread Was Made Using 4,500-Year-Old Egyptian Yeast.” Smithsonian. 8/8/2019. https://www.smithsonianmag.com/smart-news/bread-was-made-using-4500-year-old-egyptian-yeast-180972842/ Kuta, Sarah. “Oldest Known Aboriginal Pottery Discovered in Australia.” Smithsonian. 5/24/2024. https://www.smithsonianmag.com/smart-news/oldest-known-aboriginal-pottery-discovered-in-australia-180984414/ Hinchliffe, Joe. “Great Barrier Reef discovery overturns belief Aboriginal Australians did not make pottery, archaeologists say.” The Guardian. 4/9/2024. https://www.theguardian.com/australia-news/2024/apr/10/great-barrier-reef-discovery-overturns-belief-aboriginal-australians-did-not-make-pottery Ulm, Sean et al. “Early Aboriginal pottery production and offshore island occupation on Jiigurru (Lizard Island group), Great Barrier Reef, Australia.” Quaternary Science Reviews, Volume 333, 2024, 108624, ISSN 0277-3791, https://doi.org/10.1016/j.quascirev.2024.108624. Stewart, Matthew et al. “First evidence for human occupation of a lava tube in Arabia: The archaeology of Umm Jirsan Cave and its surroundings, northern Saudi Arabia.” PLOS One. 4/17/2024. https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0299292 Treffeisen, Beth. “Researchers unearth the long-lost homestead of King Pompey in Lynn.” 6/25/2024. https://www.boston.com/news/local-news/2024/06/25/researchers-unearth-the-long-lost-homestead-of-king-pompey-in-lynn/ Northeastern University. “Pompey was elected a Colonial-era 'king.' Did researchers find the foundation of his home outside Boston?” Phys.org. 6/11/2024. https://phys.org/news/2024-06-pompey-elected-colonial-era-king.html Dylan S. Davis et al. ,Island-wide characterization of agricultural production challenges the demographic collapse hypothesis for Rapa Nui (Easter Island).Sci. Adv.10,eado1459(2024).DOI:10.1126/sciadv.ado1459 Anderson, Sonja. “Centuries-Old Maya Beekeeping Tools Unearthed in Mexico.” Smithsonian. https://www.smithsonianmag.com/smart-news/centuries-old-maya-beekeeping-tools-unearthed-mexico-180984405/ Anderson, Sonja. “These 28 Horses Were Buried in an Ancient Mass Grave. How Did They Die?” Smithsonian. 6/3/2024. https://www.smithsonianmag.com/smart-news/these-french-horses-may-have-died-fighting-caesar-180984455/ Cassidy, Benjamin. “How a Trove of Whaling Logbooks Will Help Scientists Understand Our Changing Climate.” Smithsonian. 6/3/2024. https://www.smithsonianmag.com/science-nature/how-a-trove-of-whaling-logbooks-will-help-scientists-understand-our-changing-climate-180984424/ net. “Sunken medieval warship continues to offer up its secrets.” https://www.medievalists.net/2024/04/sunken-medieval-warship/ Casimiro, Tânia Manuel. “Metal Objects Were Much Desired: A Sixteenth-Century Shipwreck Cargo off the Coast of Esposende (Portugal) and the Importance of Studying Ship Cargos.” Journal of Maritime Archaeology. Volume 19, pages 23–40, (2024). https://link.springer.com/article/10.1007/s11457-024-09388-5 Benzine, Vittoria. “A New Study on a 16th-Century Shipwreck in Portugal Reveals Its Valuable Cargo.” Artnet. 4/1/2024. https://news.artnet.com/art-world/portugal-shipwreck-cargo-2461227 Pearson, Natali. “Underwater cultural heritage: Studying 'orphaned objects' to work out which shipwrecks they came from.” Phys.org. 4/29/2024. https://phys.org/news/2024-04-underwater-cultural-heritage-orphaned-shipwrecks.html#google_vignette Kuta, Sarah. “This Ship Mysteriously Vanished 115 Years Ago. Now, It's Been Found at the Bottom of Lake Superior.” Smithsonian. 5/6/2024. https://www.smithsonianmag.com/smart-news/this-ship-mysteriously-vanished-on-lake-superior-115-years-ago-now-its-been-found-180984265/ Kuta, Sarah. “Wreck of WWII Submarine Found After 80 Years.” Smithsonian. 5/31/2024. https://www.smithsonianmag.com/smart-news/wreck-of-wwii-submarine-found-after-80-years-180984446/ Kuta, Sarah. “Ernest Shackleton's Last Ship, Quest, Discovered Off the Coast of Canada.” Smithsonian. 6/14/2024. https://www.smithsonianmag.com/smart-news/ernest-shackletons-last-ship-quest-discovered-off-the-coast-of-canada-180984545/ Sagar, Soumya. “'Exceptional' prosthesis of gold, silver and wool helped 18th-century man live with cleft palate.” LiveScience. 4/12/2024. https://www.livescience.com/archaeology/exceptional-prosthesis-of-gold-silver-and-wool-helped-18th-century-man-live-with-cleft-palate Davis, Nicola. “Egyptian scribes suffered work-related injuries, study says.” The Guardian. 6/27/2024. https://www.theguardian.com/science/article/2024/jun/27/egyptian-scribes-work-related-injuries-study Seo, Hannah. “Porcelain Gallbladder Found in Human Remains in Mississippi Asylum Cemetery.” Atlas Obscura. 4/24/2024. https://www.atlasobscura.com/articles/porcelain-gallbladder-grave net. “Medieval Squirrels Linked to Spread of Leprosy in Humans.” https://www.medievalists.net/2024/05/medieval-squirrels-leprosy/ Kuta, Sarah. “Did Body Lice Spread Bubonic Plague? Research Suggests the Parasites Are Better Vectors Than Thought.” Smithsonian. 5/23/2024. https://www.smithsonianmag.com/smart-news/did-body-lice-spread-bubonic-plague-research-suggests-the-parasites-are-better-vectors-than-thought-180984412/ Sullivan, Will. “50,000-Year-Old Neanderthal Bones Have Remains of Human Viruses, Scientists Find.” Smithsonian. 5/23/2024. https://www.smithsonianmag.com/smart-news/50000-year-old-neanderthal-bones-have-remains-of-human-viruses-scientists-find-180984404/ See omnystudio.com/listener for privacy information.

It's time for another edition of Unearthed! Part one of this edition covers updates, art, books and letters, and edibles and potables.  Research: Binswanger, Julia. “Groundbreaking Research Shows Ancient Egyptians Were Conducting Cancer Surgery Over 4,000 Years Ago.” Smithsonian. 5/29/2024. https://www.smithsonianmag.com/smart-news/groundbreaking-research-shows-ancient-egyptians-were-conducting-cancer-surgery-over-4000-years-ago-180984431/ Feldman, Ella. “The Judy Garland Museum Wants to Buy Dorothy's Ruby Slippers.” Smithsonian. 6/25/2024. https://www.smithsonianmag.com/smart-news/the-judy-garland-museum-wants-to-buy-dorothys-ruby-slippers-180984604/ Mount Vernon. “Archaeologists Discover Two Intact, Sealed 18th Century Glass Bottles During Mansion Revitalization at George Washington's Mount Vernon.” 4/22/2024. https://www.mountvernon.org/about/news/article/archaeologists-discover-two-intact-sealed-18th-century-glass-bottles-during-mansion-revitalization-at-george-washington-s-mount-vernon/ Mount Vernon. “Archaeologists Unearth 35 Glass Bottles from the 18th Century at George Washington's Mount Vernon During Mansion Revitalization, Most Containing Perfectly Preserved Cherries and Berries.” 6/13/2024. https://www.mountvernon.org/about/news/article/archaeologists-unearth-35-glass-bottles-from-the-18th-century-at-george-washington-s-mount-vernon-during-mansion-revitalization-most-containing-perfectly-preserved-cherries-and-berries/ Helm, Charles and Alan Whitfield. “Stingray sand 'sculpture' in South Africa may be oldest example of humans creating an image of another creature.” Phys.org. 4/1/2024. https://phys.org/news/2024-04-stingray-sand-sculpture-south-africa.html Mills, Charlie. “Tasmanian Devil tooth and other rare artefacts found during re-excavation of Pilbara's Juukan Gorge.” ABC News. 4/16/2024. https://www.abc.net.au/news/2024-04-17/tooth-and-artefacts-found-in-excavation-of-juukan-gorge/103729346 Burnett, Sarah. “New finds at Culloden shed light on intensity of battle.” National Trust for Scotland. https://www.nts.org.uk/stories/new-finds-at-culloden-shed-light-on-intensity-of-battle Ferguson, Alisdair. “Scottish archaeologists find potential buckle of Culloden clan chief.” 4/12/2024. https://www.thenational.scot/news/24249505.scottish-archaeologist-find-potential-buckle-culloden-clan-chief/ Brewer, Keagan. “For 600 years the Voynich manuscript has remained a mystery—now, researchers think it's partly about sex.” Phys.org. 4/16/2024. https://phys.org/news/2024-04-years-voynich-manuscript-mystery-sex.html Keagan Brewer, Michelle L Lewis, The Voynich Manuscript, Dr Johannes Hartlieb and the Encipherment of Women's Secrets, Social History of Medicine, 2024;, hkad099, https://doi.org/10.1093/shm/hkad099 Babbs, Verity. “A Dining Room With Stunning Wall Murals Unearthed in Pompeii.” Artnet. 4/11/2024. https://news.artnet.com/art-world/dining-room-murals-pompeii-2467748 Mortensen, Antonia. “A blue painted shrine is the latest discovery in Pompeii ‘treasure chest'.” CNN. 6/4/2024. https://www.cnn.com/2024/06/04/science/blue-sacrarium-pompeii-excavation-scli-intl-scn/index.html Nadeau, Barbie Latza. “Pompeii gladiator drawings suggest children saw ‘extreme form' of violence.” 5/29/2024. https://www.cnn.com/2024/05/29/style/pompeii-children-drawings-scli-intl-scn/index.html Zeilstra, Andrew. “When did the chicken cross the road? New evidence from Central Asia.” EurekAlert. 4/2/2024. https://www.eurekalert.org/news-releases/1039445 anderson, Sonja. “Archaeologists May Have Found the Villa Where the Roman Emperor Augustus Died.” Smithsonian. 4/24/2024. https://www.smithsonianmag.com/smart-news/covered-in-ash-by-the-same-eruption-that-buried-pompeii-this-villa-may-have-belonged-to-emperor-augustus-180984212/ Kuta, Sarah. “The Public Finally Has Access to an Accurate List of Japanese Americans Detained During World War II.” Smithsonian. 4/29/2024. https://www.smithsonianmag.com/smart-news/public-finally-access-accurate-list-japanese-americans-detained-during-world-war-ii-180984241/ Artnet News. “The Stone of Destiny Was Once But a Humble Doorstep, a New Study Reveals.” 5/17/2024. https://news.artnet.com/art-world/stone-of-destiny-doorstep-2480385 “UNESCO wants to add Stonehenge to list of endangered heritage sites.” 6/25/2024. https://phys.org/news/2024-06-unesco-stonehenge-endangered-heritage-sites.html Benzine, Vittoria. “A Lavinia Fontana Portrait Enters a Museum Collection After 400 Years in Private Hands.” Artnet. 5/1/2024. https://news.artnet.com/art-world/legion-of-honor-lavinia-fontana-acquisition-2478687 Binswanger, Julia. “This 130,000-Year-Old Decorative Bear Bone May Be the Oldest Known Neanderthal Art.” Smithsonian. 5/22/2015. https://www.smithsonianmag.com/smart-news/this-130000-year-old-decorative-bear-bone-may-be-the-oldest-known-neanderthal-art-180984380/ Nalewicki, Jennifer. “2,000-year-old rock art, including nearly 140-foot-long snake, may mark ancient territories in Colombia, Venezuela.” LiveScience. 6/3/2024. https://www.livescience.com/archaeology/2000-year-old-rock-art-including-nearly-140-foot-long-snake-may-mark-ancient-territories-in-colombia-venezuela Fraser, Alex. “Mona Lisa's mysterious background decrypted by art-loving geologist.” Reuters. 5/15/2024. https://www.reuters.com/lifestyle/mona-lisas-mysterious-background-decrypted-by-art-loving-geologist-2024-05-15/ Benzine, Vittoria. “These Rare Aztec Manuscripts, Long in Private Hands, Were Just Acquired by Mexico.” 4/3/2024. https://news.artnet.com/art-world/rare-aztec-manuscripts-acquired-by-mexico-2462468 van den Berg, Bert. “Ancient scroll reveals new story of Plato's death—here's why you should be suspicious of it.” Phys.org. 5/6/2024. https://phys.org/news/2024-05-ancient-scroll-reveals-story-plato.html#google_vignette Anderson, Sonja. “This Newly Deciphered Papyrus Scroll Reveals the Location of Plato's Grave.” Smithsonian. 5/1/2024. https://www.smithsonianmag.com/smart-news/platos-elusive-grave-located-after-bionic-eye-penetrates-2000-year-old-papyrus-180984221/ Anderson, Sonja. “Letters Written by Ancient Roman Commanders Have Been Found in a Pet Cemetery in Egypt.” Smithsonian. 5/28/2024. https://www.smithsonianmag.com/smart-news/letters-written-by-ancient-roman-commanders-have-been-found-in-a-pet-cemetery-in-egypt-180984423/ Jane Austen's House Museum. “Frank Austen Transcription Project Underway.” https://janeaustens.house/news/frank-austen-transcription-project-underway/ Moubtahij, Zineb. “Hunter-gatherer diets weren't always heavy on meat: Morocco study reveals a plant-based diet.” 6/10/2024. https://phys.org/news/2024-06-hunter-diets-werent-heavy-meat.html Rosbach, Molly. “Legacy of Indigenous stewardship of camas dates back more than 3,500 years, OSU study finds.” EurekAlert. 5/21/2024. https://www.eurekalert.org/news-releases/1045535 Oregon State University. “Legacy of Indigenous stewardship of camas dates back more than 3,500 years, OSU study finds.” 5/20/2024. https://today.oregonstate.edu/news/legacy-indigenous-stewardship-camas-dates-back-more-3500-years-osu-study-finds Profenna, Chiara. “Selective Indigenous camas cultivation goes back 3,500 years, OSU study finds.” HereIsOregon. 5/24/2024. https://www.hereisoregon.com/experiences/2024/05/selective-indigenous-camas-cultivation-goes-back-3500-years-osu-study-finds.html "Ancient Syrian diets resembled the modern 'Mediterranean diet'." ScienceDaily. ScienceDaily, 12 June 2024. www.sciencedaily.com/releases/2024/06/240612140846.htm. Delgado, Maria Jesus. “Direct evidence found for dairy consumption in the Pyrenees in the earliest stages of the Neolithic.” EurekAlert. 6/17/2024. https://www.eurekalert.org/news-releases/1048471 Arrebola, Ruiz. “Oldest Wine Ever Found in Liquid Form Unearthed in 2,000-Year-Old Tomb.” Smithsonian. 6/18/2024. https://www.smithsonianmag.com/smart-news/this-brown-fluid-is-the-worlds-oldest-liquid-wine-too-bad-its-flavored-with-dead-roman-180984566/ Daley, Jason. “This Bread Was Made Using 4,500-Year-Old Egyptian Yeast.” Smithsonian. 8/8/2019. https://www.smithsonianmag.com/smart-news/bread-was-made-using-4500-year-old-egyptian-yeast-180972842/ Kuta, Sarah. “Oldest Known Aboriginal Pottery Discovered in Australia.” Smithsonian. 5/24/2024. https://www.smithsonianmag.com/smart-news/oldest-known-aboriginal-pottery-discovered-in-australia-180984414/ Hinchliffe, Joe. “Great Barrier Reef discovery overturns belief Aboriginal Australians did not make pottery, archaeologists say.” The Guardian. 4/9/2024. https://www.theguardian.com/australia-news/2024/apr/10/great-barrier-reef-discovery-overturns-belief-aboriginal-australians-did-not-make-pottery Ulm, Sean et al. “Early Aboriginal pottery production and offshore island occupation on Jiigurru (Lizard Island group), Great Barrier Reef, Australia.” Quaternary Science Reviews, Volume 333, 2024, 108624, ISSN 0277-3791, https://doi.org/10.1016/j.quascirev.2024.108624. Stewart, Matthew et al. “First evidence for human occupation of a lava tube in Arabia: The archaeology of Umm Jirsan Cave and its surroundings, northern Saudi Arabia.” PLOS One. 4/17/2024. https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0299292 Treffeisen, Beth. “Researchers unearth the long-lost homestead of King Pompey in Lynn.” 6/25/2024. https://www.boston.com/news/local-news/2024/06/25/researchers-unearth-the-long-lost-homestead-of-king-pompey-in-lynn/ Northeastern University. “Pompey was elected a Colonial-era 'king.' Did researchers find the foundation of his home outside Boston?” Phys.org. 6/11/2024. https://phys.org/news/2024-06-pompey-elected-colonial-era-king.html Dylan S. Davis et al. ,Island-wide characterization of agricultural production challenges the demographic collapse hypothesis for Rapa Nui (Easter Island).Sci. Adv.10,eado1459(2024).DOI:10.1126/sciadv.ado1459 Anderson, Sonja. “Centuries-Old Maya Beekeeping Tools Unearthed in Mexico.” Smithsonian. https://www.smithsonianmag.com/smart-news/centuries-old-maya-beekeeping-tools-unearthed-mexico-180984405/ Anderson, Sonja. “These 28 Horses Were Buried in an Ancient Mass Grave. How Did They Die?” Smithsonian. 6/3/2024. https://www.smithsonianmag.com/smart-news/these-french-horses-may-have-died-fighting-caesar-180984455/ Cassidy, Benjamin. “How a Trove of Whaling Logbooks Will Help Scientists Understand Our Changing Climate.” Smithsonian. 6/3/2024. https://www.smithsonianmag.com/science-nature/how-a-trove-of-whaling-logbooks-will-help-scientists-understand-our-changing-climate-180984424/ net. “Sunken medieval warship continues to offer up its secrets.” https://www.medievalists.net/2024/04/sunken-medieval-warship/ Casimiro, Tânia Manuel. “Metal Objects Were Much Desired: A Sixteenth-Century Shipwreck Cargo off the Coast of Esposende (Portugal) and the Importance of Studying Ship Cargos.” Journal of Maritime Archaeology. 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