Podcasts about Remove

The Blue Jays take Game 4 at Dodger Stadium to even the World Series at 2-2, sending Joe down a rabbit hole about California ballparks. Meanwhile, Lamar Jackson and the Ravens are getting serious — removing all distractions from the locker room, from ping-pong tables to slides, as they lock in for the stretch run.

Grab the Stress Relief Workbook for Christian Moms. Episode 273 // Ever feel a little stressed out? Ha! You're a mom - of course you do. And heading into the holiday season can sometimes boost our stress level even more. Today, we'll look at 10 big-picture areas where you can make a difference in your own mental health, stress level, and your home atmosphere.  We'll look at 5 things to REMOVE from your life and 5 things to ADD to your life, to lower stress and bring more joy and peace to family life. Each one could be its own big topic, but you can make a quick change or two and see a big difference! Ready, friend? Let's jump in. hugs & blessings, Jess   RESOURCES FOR YOU   FREE: Grab my free e-book Building Your Mom Toolbox to learn 5 key skills that help every mom. DEVOTIONAL: Go deeper with the Building A Home Of Godliness And Joy devotional workbook. WORKBOOK: Grab the Stress Relief Workbook for Christian Moms to walk through 5 steps to help reduce stress. RELATED ON THE PODCAST: Practical Action Steps To Help You Feel Better When You're Stressed And Emotional (EP 240) RELATED ON THE BLOG: Feeling Like A Stressed Out Mom? Try These 9 Helpful Tips   GET MORE & SUPPORT THE SHOW   Support the show on Patreon for just a few dollars a month, and grab access to our 2025 perk of daily(ish) devotionals!    Please leave a 5-star review and share the link to this episode with a friend who needs encouragement today!   FIND EXACTLY THE RESOURCE YOU NEED: Faith | Marriage | Parenting | Emotions | Communication | Home & Family | Freebies | Devotionals | Blog | Pinterest   DISCLAIMERS I am a licensed therapist in South Carolina, but this podcast is not therapy. I may use affiliate links and earn a small commission if you purchase through my links. Read my full disclaimers here. MISSION Love Your People Well is all about helping you ENJOY family life as you build healthy, happy, and holy family relationships. Keep Jesus at the center of it all and joy at the center of your days. Find your resources, devotionals, and more support at www.LoveYourPeopleWell.com  

Join Our FREE Start Repairing Credit Challenge: http://startrepairingcredit.com/What if I told you that one bad debt could count against you twice... even though it's the exact same account?Sounds crazy, right? But it happens every day.It's reported once as a charge-off and then again as a collection. From the lender's point of view, that looks like double trouble, and it can absolutely wreck your credit score and your chances of approval.Here's why this is important: Most people don't even realize that a charge-off and a collection are two completely different things, or that reporting the same debt twice is a violation. To make matters worse, if you treat them the same way, you'll use the wrong strategy, waste months of effort, and stay stuck with bad credit that could've been fixed.That's why today, I'm going to break down the real differences between charge-offs and collections and show you the exact steps to fight back against our predatory credit system. Plus, I'll give you the exact letters you can use totally free so you can start fixing those accounts right away.Tune in now!✉️ Get Your FREE Debt Validation Letter Template Here: https://www.creditrepaircloud.com/dispute-letters/debt-validationKey Takeaways:00:00 Intro01:35 Understanding the Difference Between Charge-Offs and Collections02:39 What Is a Charge-Off?04:03 What Is a Collection?04:54 The Key Difference06:07 How to Remove Charge-Offs07:36 How to Remove Collections08:57 Advanced Strategies for Removing Charge-Offs and Collections09:22 My Final Point10:04 OutroAdditional Resources:Get a free trial to Credit Repair CloudGet my free credit repair trainingRemove Late Payments Fast! (Credit Score Hack)Make sure to subscribe so you stay up to date with our latest episodes.

In this episode, Yumi confronts Simon with something questionable he did with a shot of coffee... And she then razzes him about how she improved his own recipe!FULLY LOADED PECAN BROWNIESLine a 20cm square cake tin.Put the oven on to 180CMelt in a bowl over hot water 125g chopped butter and 100g dark 85% chocolate,Remove from heat and allow to sit for a moment.Quickly add in 3 beaten eggs300g (1 1/2 cups) white sugar115g (3/4 cup) plain flour30g (1/4 cup) Dutch cocoa powder1 tsp vanilla extractPinch of saltThen stir through 180g of pecans. This batter will be very stiff! Bake for 30 mins. No less! Be careful not to overdo it and have your nose on HIGH ALERT for any burning smells. Hosted on Acast. See acast.com/privacy for more information.

Polo Player Kirsten Kopp sold everything for a brand new adventure and you can follow along and Pat Raia returns with a simple fall recipe for Baked Acorn Squash. Plus, some product reviews and some “That Girl” moments. Listen in…HORSES IN THE MORNING Episode 3805 – Show Notes and Links:Hosts: Jamie Jennings of Flyover Farm and Glenn the GeekJamie and Glenn's Amazon StorePic Credit: Kristen Kopp and Miami MoonlightGuest: Kirsten Kopp, visit her Unanchored YouTube ChannelGuest: Pat Raia of What Italians Really EatCoupon: US Rider - New members 20% off with code... USROCT25Additional support for this podcast provided by: US Rider, RideTV, Equine Network and Listeners Like YouTime Stamps: 01:00 - Product Reviews09:22 - Daily Whinnies19:00 - Holiday Voicemail Announcement27:00 - Pat Raia46:24 - Kirsten Kopp01:05:00 - That Girl Moments01:15:00 - Auditor Post ShowRecipe:Baked Acorn Squash – Heat oven to 350-degreesCut squash in half Remove seedsPlace squash in a baking dish cut side downAdd about ½ cup of water to the pan (You want to add enough water to cover the squash about ¼ of the way up)Cover with foilBake for about 30 to 35 minutes. You can tell the squash is tender when you can easily pierce the skin of the squash with a fork.Remove the squash from the pan making sure there is no water in the “well” of the squashServe it plain with butter and salt, or fill the well with melted butter mixed with cinnamon and brown sugar, or “stuff” the well with a mixture of melted butter, browned and crumbled Italian sausage and walnuts.*Tip for the sausage filling – melt about half a stick of butter in a frying pan – (I use cast iron, but any frying pan will do).Once the butter is melted, crumble the sausage and brown it.Add slightly minced walnuts and saute them so the tastes meld.Then fill the well of the hot squash and serveIf you like, wash the seeds well to remove all of the squash's pulpSpread them out and dry with a paper towel until most of the moisture has been removedLine a shallow baking sheet pan or cookie sheet with parchment paperPlace the seeds in a single layer on the parchment paperSprinkle with salt or garlic salt or whatever you choose – for a little heat sprinkle with salt and a little red pepper Place the pan in a 350-degree oven and roast the seeds turning them in about 6- 8 minutes Roast another 3-5 minutes until they are a little brown and crispy

Polo Player Kirsten Kopp sold everything for a brand new adventure and you can follow along and Pat Raia returns with a simple fall recipe for Baked Acorn Squash. Plus, some product reviews and some “That Girl” moments. Listen in…HORSES IN THE MORNING Episode 3805 – Show Notes and Links:Hosts: Jamie Jennings of Flyover Farm and Glenn the GeekJamie and Glenn's Amazon StorePic Credit: Kristen Kopp and Miami MoonlightGuest: Kirsten Kopp, visit her Unanchored YouTube ChannelGuest: Pat Raia of What Italians Really EatCoupon: US Rider - New members 20% off with code... USROCT25Additional support for this podcast provided by: US Rider, RideTV, Equine Network and Listeners Like YouTime Stamps: 01:00 - Product Reviews09:22 - Daily Whinnies19:00 - Holiday Voicemail Announcement27:00 - Pat Raia46:24 - Kirsten Kopp01:05:00 - That Girl Moments01:15:00 - Auditor Post ShowRecipe:Baked Acorn Squash – Heat oven to 350-degreesCut squash in half Remove seedsPlace squash in a baking dish cut side downAdd about ½ cup of water to the pan (You want to add enough water to cover the squash about ¼ of the way up)Cover with foilBake for about 30 to 35 minutes. You can tell the squash is tender when you can easily pierce the skin of the squash with a fork.Remove the squash from the pan making sure there is no water in the “well” of the squashServe it plain with butter and salt, or fill the well with melted butter mixed with cinnamon and brown sugar, or “stuff” the well with a mixture of melted butter, browned and crumbled Italian sausage and walnuts.*Tip for the sausage filling – melt about half a stick of butter in a frying pan – (I use cast iron, but any frying pan will do).Once the butter is melted, crumble the sausage and brown it.Add slightly minced walnuts and saute them so the tastes meld.Then fill the well of the hot squash and serveIf you like, wash the seeds well to remove all of the squash's pulpSpread them out and dry with a paper towel until most of the moisture has been removedLine a shallow baking sheet pan or cookie sheet with parchment paperPlace the seeds in a single layer on the parchment paperSprinkle with salt or garlic salt or whatever you choose – for a little heat sprinkle with salt and a little red pepper Place the pan in a 350-degree oven and roast the seeds turning them in about 6- 8 minutes Roast another 3-5 minutes until they are a little brown and crispy

My Tantric Buddhist teacher mentioned how taken aback she is when she sees Buddha statues and other depictions of deities in people's bathrooms. This made me laugh... and then it made me think.In this episode of The Sage & the Song, I pass along a teaching I received from my teacher Anuttara Lakshmin Nath that's made me think twice about the depictions of deities in my house. Join me to assess our relationship with these sacred objects in an attempt to appreciate, not appropriate.~ RESOURCES ~⁠⁠⁠⁠⁠⁠⁠Sign up for my weekly Museletter⁠⁠⁠⁠⁠⁠⁠ to get tips like this in your inbox.Follow me on ⁠⁠⁠⁠⁠⁠⁠Substack: Frequency First⁠⁠⁠⁠⁠⁠⁠Visit my website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠brittagreenviolet.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Connect with me on IG: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@brittagreenviolet⁠⁠⁠⁠⁠⁠⁠⁠⁠Connect on LinkedIn: ⁠⁠⁠⁠⁠⁠⁠⁠⁠@brittagudmunson⁠

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Italian Olive Harvest and Historical Vatican-UK Royal Visit. Lorenzo Fiori reports that the olive harvest in Tuscany is expected to be low in quantity due to mosquito damage caused by humidity and rain. However, recent strong winds helped remove damaged olives, potentially ensuring a "very tasty" oil. Fiori also discusses the historical visit of King Charles III to the Vatican's Sistine Chapel to pray with Pope Francis. This event, which Fiori found spectacular, is seen as crucial for restoring dialogue between the Anglican and Catholic Churches after centuries of division.

Send us a textIf you've ever felt confused or discouraged after sending what you thought was a strong proposal—only to be met with silence—this episode is for you. I am sharing hard-earned insight into why even skilled writers often struggle with landing clients during the proposal stage.In this episode, you'll learn the most common mistakes freelance writers make in their proposals and what to do instead. I emphasize the importance of clarity, relevance, and confidence—while helping you shift away from vague, bio-style proposals toward sales communication that reflects a deep understanding of the client's goals.Key TakeawaysWhy proposals that focus too much on you (and not enough on the client) don't convertThe difference between a bio and a proposal—and why many writers confuse the twoWhat to listen for during a discovery call and how to use that information in your proposalHow to communicate value clearly without fluff or vague promisesWhy including a clear next step is essential for landing clientsThe three things every client wants to see in your proposal: relevance, clarity, and confidenceWhy even new nurse writers can successfully pitch and win projects if they focus on outcomesThe myth of “great writing is enough” and how sales communication truly closes the dealAction Steps for WritersReview your last proposal: does it lead with the client's needs or your credentials?Remove vague language and clearly state deliverables, process, and timelinesAdd a compelling, actionable next step (trial project, calendar link, proposed start date)Reflect your client's language and goals back to them—show them you're listeningMake it easy to say “yes” by showing you're prepared, professional, and ready to beginProposals are more than formalities—they are your sales tools. Make them specifiWelcome to the Savvy Scribe Podcast, I'm so glad you're here! Before we start the show, if you're interested, we have a free Facebook group called "Savvy Nurse Writer Community"I appreciate you following me and listening today. I would LOVE for you to subscribe: ITUNESAnd if you love it, can I ask for a

Get THE Leftover Pieces APP & don't miss anything! CLICK HERE TODAY -- The season gets crowded. Capacity isn't disloyalty—it's logistics for a heart carrying a lot.Journal prompt: “A boundary that made room for me was…”Choose your pace before the week chooses it for you. Let a flicker of relief lead: make one clear decision today and notice your shoulders drop. Rebuild with a concrete move—opt out (“Not this year”), leave early (“I can stay 45 minutes”), or tap-in an ally (someone who runs interference or signals the exit). Then step it onto the calendar: add start/exit times or your ally's name and plan in the event notes so Future-You doesn't have to negotiate in the moment.Choose-your-energy menu:Hollow (low): Remove one non-essential event this week.Healing (medium): Add an exit time to one commitment and text your ally.Becoming (higher): Add pacing notes to three upcoming events (opt out / leave early / ally + signal).To end today:Grief after suicide rarely fits the calendar the world hands you. Pacing isn't selfish; it's survival planning for a heart that's still rebuilding. When you opt out, leave early, or bring an ally, you're not disrespecting tradition—you're refusing to sacrifice yourself to it. Your capacity will change week to week; let your plans change with it. The people who love you can handle clarity, and the ones who can't are telling you something useful. There is no prize for white-knuckling through an event that costs you three days of recovery. Choose the version of participation that lets you wake up tomorrow with a little more breath than today. Exhale. Keep what serves you; leave the rest. I'll be here again tomorrow.

Description: Negative reviews can tank your Airbnb performance — but most can be prevented or removed if you know what you're doing. In this episode, John Andrew breaks down exactly how to stop bad reviews before they happen, and what to do if a guest already left one.You'll learn:How to prevent bad reviews through communication and expectation settingThe exact line to tell guests privately that can stop a negative review before it's writtenWhy Airbnb's algorithm flags certain keywords and how to use them to get your review escalated for removalThe words you must include when messaging support — like “coerced” and “extorted” — so your case gets human reviewHow to negotiate with guests if their real goal is a refundAnd yes… why sometimes paying for removal is just good businessThis episode is about protecting your reputation in a competitive market. In short-term rentals, your reviews are your currency. Protect them like gold. Because when you're 1 out of 100 hosts — or 1 out of 1,000 — reputation is what keeps your calendar full and your nightly rate high.

In this episode, Bradley challenges the popular notion that business owners should be the "Chief Problem Solver" (CPS) of their organization. Instead, he argues that taking on this role keeps you stuck as the rainmaker and bottleneck in your business. Bradley shares a practical framework for empowering your team to solve problems independently while maintaining effective leadership.Actionable TakeawaysStop being the first point of contact for all problems in your organization.Implement the 1-3-1 framework with your team starting today.Train your team to be resourceful before coming to you.When you do provide answers, explain your reasoning to build their capability.Remove the "Chief Problem Solver" hat from your leadership closet entirely.Thanks to our sponsors...BlueprintOS equips business owners to design and install an operating system that runs like clockwork. Through BlueprintOS, you will grow and develop your leadership, clarify your culture and business game plan, align your operations with your KPIs, develop a team of A-Players, and execute your playbooks. Register to join us at an upcoming WebClass when you visit www.blueprintos.com!Coach P found great success as an insurance agent and agency owner. He leads a large, stable team of professionals who are at the top of their game year after year. Now he shares the systems, processes, delegation, and specialization he developed along the way. Gain access to weekly training calls and mentoring at www.coachpconsulting.com. Be sure to mention the Above The Business Podcast when you get in touch.Club Capital is the ultimate partner for financial management and marketing services, designed specifically for insurance agencies, fitness franchises, and youth soccer organizations. As the nation's largest accounting and financial advisory firm for insurance agencies, Club Capital proudly serves over 1,000 agency locations across the country—and we're just getting started. With Club Capital, you get more than just services; you get a dedicated account manager backed by a team of specialists committed to your success. From monthly accounting and tax preparation to CFO services and innovative digital marketing, we've got you covered. Ready to experience the transformative power of Club Capital? Schedule your free demo today at club.capital and see the difference firsthand. Make sure you mention you heard about us on the Above The Business podcast to get 50% off your one time onboarding fee!Autopilot Recruiting helps small business owners solve their staffing challenges by taking the stress out of hiring. Their dedicated recruiters work on your behalf every single business day - optimizing your applicant tracking system, posting job listings, and sourcing candidates through social media and local communities. With their continuous, hands-off recruiting approach, you can save time, reduce hiring costs, and receive pre-screened candidates, all without paying any hiring fees or commissions. More money & more freedom: that's what Autopilot Recruiting help business owners achieve. Visit https://www.autopilotrecruiting.com/ and don't forget to mention you heard about us on the Above The Business podcast.Direct Clicks is built is by business owners, for business owners. They specialize in custom marketing solutions that deliver real results. From paid search campaigns to SEO and social media management, they provide the comprehensive digital marketing your business needs to grow. Here's an exclusive offer for Above The Business listeners: Visit directclicksinc.com/abovethebusiness for a FREE marketing campaign audit. They'll assess your website, social media, SEO, content, and paid advertising, then provide actionable recommendations. Plus, when you choose to partner...

As the energy of Samhain builds, nature provides a beautiful illustration of transformation in action. What begins with a riotous display of color, quickly turns into a demonstration of letting go. Life and growth and death and decay live side by side. We are born for change, yet we resist the transformation. What old stories are you playing on repeat? What messages do you believe that no longer serve you and your expansion? Samhain is a time to bravely look at these stories and transform them into something new. It is possible to rewire beliefs, but we much choose to make this part of our practice again and again. As the rain pitter patters overhead, consider the internal story that you need to rewrite this season. What am I reading?The Women of Wild Hill by Kirsten Miller https://bookshop.org/a/111301/9780063282858The Moon Apothecary: Rituals and Recipes for the Lunar Phases  by Lorriane Andersonhttps://bookshop.org/a/111301/9781925946802https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?High Priestess by Qveen Herby What's for dinner?Autumn Grain Bowls 2 cups cooked wild rice (see Recipe Notes)2 cups cooked quinoa (see Recipe Notes)1-2 cups shredded Rotisserie chicken1 large sweet potato, diced into ½-inch cubes1 tablespoon olive o2 teaspoons chili powder1 teaspoon ground cumin1 teaspoon ground cinnamon½ teaspoon kosher salt1 bunch kale, destemmed and finely chopped1 large apple, diced into ½-inch cubes1 small red onion, finely diced½ cup chopped walnuts or pecans½ cup shredded smoked gouda or sharp white cheddarfor the Cinnamon Maple Balsamic Vinaigrette:½ cup extra virgin olive oil¼ cup good aged balsamic vinegar1 ½ tablespoons pure maple syrup1 clove garlicheaping ½ teaspoon ground cinnamon½ teaspoon kosher salt½ teaspoon ground black pepperheaping ½ teaspoon finely chopped fresh rosemaryheaping ½ teaspoon finely chopped fresh thymehttps://playswellwithbutter.com/autumn-grain-bowls/print/12654/Cookie Butter Chai Tea LatteIngredients:2 chai tea bags1 cup boiling waterice for servingMilk of choice Brown Sugar Syrup:4 tbsp lightly packed brown sugar1/2 tsp ground cinnamon6 tbsp water1 tsp vanilla extractInstructions:In a mason jar or mug, add the tea bags and water and let steep about 10 minutes.In a small frying pan or pot on the stove, add the syrup ingredients and heat on medium-high, whisking to combine. Once it starts simmering, lower the heat to medium-low and simmer about 3-5 minutes, stirring frequently, until sugar has completely dissolved and syrup has thickened just slightly. Remove from the heat and set aside.To the hot tea, add 2 tbsp of brown sugar syrup and stir until combined.Fill your serving glasses 3/4 full with ice. Divide the chai tea mixture between the glasses, then top with milk. Enjoy!Support the show

Dana In The Morning Highlights 10/24Events have already been cancelled tomorrow ahead of expected severe weatherTrae The Truth and his relief gang helped out a veteran who had a tree crash thru his homeFEEL GOOD FRIDAY: Baytown accountant is celebrating her well-deserved promotion this week!

This is the perfect shoulder season meal – not too hearty but not too fresh either, perfect for these interim months between Winter and Summer. Serves: 4-6 Ingredients: Olive oil 6 chicken thigh portions, bone in, skin on 500g red seedless grapes 6 cloves of garlic ¼ cup red wine vinegar ¼ cup stock Sea salt and black pepper Handful of thyme and rosemary Method: Preheat the oven to 200°C on fan bake. In a large roasting dish, drizzle over some olive oil and arrange the chicken skin side up. Arrange the grapes around the chicken and scatter over the garlic and white wine. Season well with salt and pepper and drizzle over a generous amount of oil. Scatter over the rosemary and thyme, cover with foil and then pop into the oven to roast for about 40-45 minutes or so. Remove the foil and cook for a further 10-15 minutes until the chicken is cooked through and the skin is golden brown and crisp. Serve with salad and crusty bread. LISTEN ABOVESee omnystudio.com/listener for privacy information.

In this episode Adam breaks down what we are currently working on at Varsity House as it pertains to product development and attrition. In a service based business there are 5 keys to reducing friction, getting results, and mitigating attrition: Defining our Training Ideology Messaging Externally to Members Training process and data presentation Customer experience Removing friction Don't forget on November 15th and 16th the Underground Strength Con 3.0 is here! You can register with the following link: https://undergroundstrengthcon.com/Check out our partners at TurnKey Coach: https://turnkey.coach/business-of-strength/

The book, “And Tango Makes Three,” follows two male penguins who adopt, hatch, and raise Tango, a penguin chick at New York's Central Park Zoo. Constitutional expert, lawyer, author, pastor, and founder of Liberty Counsel Mat Staver discusses the important topics of the day with co-hosts and guests that impact life, liberty, and family. To stay informed and get involved, visit LC.org.

The environment you put yourself in influences the person you are becoming. How so? Today Sean Cronin shares about Hezekiah and what we can learn from him as we live our lives. 00:00 - Introduction02:17 - Proverbs 13:2002:55 - 2 Kings 18:1-804:56 - 1 Kings 22:4306:54 - Spiritual junk food10:40 - ConclusionShare your stories, prayer requests, or your response to this devotional in the comments below.If you would like to know more about New Life, who we are, what we believe, or when we meet, visit http://newlife.church. Or you can fill out a digital connection card at http://newlife.church/connect - we would love to get to know you better!

See everyone as you see yourself. Learn how to keep judgment from holding you back. #ThePitch #INICIVOX #VirtualMentorship

The environment you put yourself in influences the person you are becoming. How so? Today Sean Cronin shares about Hezekiah and what we can learn from him as we live our lives. 00:00 - Introduction02:17 - Proverbs 13:2002:55 - 2 Kings 18:1-804:56 - 1 Kings 22:4306:54 - Spiritual junk food10:40 - ConclusionShare your stories, prayer requests, or your response to this devotional in the comments below.If you would like to know more about New Life, who we are, what we believe, or when we meet, visit http://newlife.church. Or you can fill out a digital connection card at http://newlife.church/connect - we would love to get to know you better!

Neste episódio falamos do WhatsApp que removeu acessos à API de chatbots de IA, o Youtube com "lip-sync", Pinterest que adicionou filtros de IA e muito mais.

Bob Bertog, president of Bertog Landscape Co. in Wheeling and a certified landscape professional with the National Association of Landscape Professionals, joins John Williams to answer all of your lawn and garden questions.

Bob Bertog, president of Bertog Landscape Co. in Wheeling and a certified landscape professional with the National Association of Landscape Professionals, joins John Williams to answer all of your lawn and garden questions.

Bob Bertog, president of Bertog Landscape Co. in Wheeling and a certified landscape professional with the National Association of Landscape Professionals, joins John Williams to answer all of your lawn and garden questions.

Charlie and Zealeus talk about what gamers really want from: Trigun Stampede Gets Final Chapter Nintendo Suing Reddit Moderator for Pirating Games Neal Schusterman's Scythe Getting TV Adaptation Discord Has a Data Breach Heroes of Might and Magic Getting New Game EA Might Sell off BioWare and Other Non-Sports Studios Borderlands 4 Has Already Lost 85% of Player Base Amazon's Decision to Remove the Iconic Gun From James Bond Posters There Shall Be an Avatar: The Last Airbender Fighting Game Coming   Website: https://www.alteredconfusion.com Twitter: https://twitter.com/alteredconfusio Facebook: https://www.facebook.com/AlteredConfusion/ YouTube: https://www.youtube.com/AlteredConfusionLLC Instagram: https://www.instagram.com/alteredconfusion/ Patreon: https://www.patreon.com/AlteredConfusion Merch: https://www.alteredconfusion.tv/merch IndieCluster: https://indiecluster.com/ NoodleBoy Media: https://www.facebook.com/NoodleBoyMedia Hero Chiropractic: https://www.herochiropractic.com CrossPad Creative: crosspadcreative@gmail.com Agile Axiom: https://agileaxiom.com

Falls are a threat to the health of older adults and can reduce their ability to remain independent. However, falls don't have to be inevitable as you age. You can reduce your chance of falling or help a loved one prevent falls. There are proven ways to reduce and prevent falls, even for older adults. We identify older adults as anyone 65 years and older. ​Physical changes and health conditions — and sometimes the medications used to treat those conditions — make falls more likely as you age. In fact, falls are a leading cause of injury among older adults. Still, fear of falling doesn't need to rule your life. Instead, consider six simple fall prevention strategies. ​1. Make an appointment with your health care provider Start by making an appointment with your health care provider. To assess your risk and discuss fall prevention strategies, your health care provider may want to talk about the following: Your medications. Make a list of your prescription and nonprescription medications and supplements, or bring them with you to the appointment. Your health care provider can review your medications for side effects and interactions that may increase your risk of falling. To help with fall prevention, your health care provider may consider weaning you off medications that make you tired or affect your thinking, such as sedatives, antihistamines and some types of antidepressants. Any previous falls. Write down the details, including when, where and how you fell. Be prepared to discuss instances when you almost fell but were caught by someone or managed to grab hold of something just in time. Details such as these may help your health care provider identify specific fall prevention strategies. Your health conditions. Certain eye and ear disorders may increase your risk of falls. Be prepared to discuss your health conditions and how comfortable you are when you walk — for example, do you feel any dizziness, joint pain, shortness of breath, or numbness in your feet and legs when you walk? Your health care provider may evaluate your muscle strength, balance and walking style (gait) as well. ​​2. Keep moving Physical activity can go a long way toward fall prevention. With your health care provider's OK, consider activities such as walking, water workouts or tai chi — a gentle exercise that involves slow and graceful dance-like movements. These activities reduce the risk of falls by improving strength, balance, coordination and flexibility. If you avoid physical activity because you're afraid it will make a fall more likely, tell your health care provider. Your provider may recommend carefully monitored exercise programs or refer you to a physical therapist. The physical therapist can create a custom exercise program aimed at improving your balance, flexibility and muscle strength. ​3. Wear sensible shoes Consider changing your footwear as part of your fall prevention plan. High heels, floppy slippers and shoes with slick soles can make you slip, stumble and fall. So can walking in your stocking feet. Instead, wear properly fitting, sturdy, flat shoes with nonskid soles. Sensible shoes may also reduce joint pain. ​4. Remove home hazards Take a look around your home for potential fall hazards. To make your home safer: Remove boxes, newspapers, electrical cords and phone cords from walkways. Move coffee tables, magazine racks and plant stands from high-traffic areas. Secure loose rugs with double-faced tape, tacks or a slip-resistant backing — or remove loose rugs from your home. Repair loose, wooden floorboards and carpeting right away. Store clothing, dishes, food and other necessities within easy reach. Immediately clean spilled liquids, grease or food. Use nonslip mats in your bathtub or shower. Use a bath seat, which allows you to sit while showering. ​​5. Light up your living space Keep your home brightly lit to avoid tripping on objects that are hard to see. Also: Place night lights in your bedroom, bathroom and hallways. Place a lamp within reach of your bed in case you need to get up in the middle of the night. Make clear paths to light switches that aren't near room entrances. Consider trading traditional switches for glow-in-the-dark or illuminated switches. Turn on the lights before going up or down stairs. Store flashlights in easy-to-find places in case of power outages. ​​6. Use assistive devices Your health care provider might recommend using a cane or walker to keep you steady. Other assistive devices can help, too. For example: Handrails for both sides of stairways Nonslip treads for bare-wood steps A raised toilet seat or one with armrests Grab bars for the shower or tub A sturdy plastic seat for the shower or tub — plus a hand-held shower nozzle for bathing while sitting down ​​If necessary, ask your health care provider for a referral to an occupational therapist. An occupational therapist can help you brainstorm other fall prevention strategies. Some solutions are easily installed and relatively inexpensive. Others may require professional help or a larger investment. If you're concerned about the cost, remember that an investment in fall prevention is an investment in your independence.  (credits MayoClinic)

As leaders, we all face moments when someone's words or actions cut deep. Maybe it's betrayal, criticism, or a costly mistake. But when justice isn't possible, Leadership becomes about something deeper: how we process it, learn from it, and move forward. Justice and accountability are not the same. Justice is external; it's about consequences and what happens to them. Accountability is internal; it's about reclaiming your power, energy, and integrity, regardless of what they did. You won't always get justice. But you can always choose accountability. That's the moment you take your power back. When there's no way to make it right, when justice isn't possible, accountability looks like this. You set boundaries: stop giving the situation oxygen. You practice neutrality: train your nervous system so that their name or memory no longer triggers an emotional response. You witness yourself.: tell the truth without spin or self-gaslighting. You cut the cord: stop replaying the story and feeding the energy leak. Letting go isn't weakness. It's strength. Forgiveness and compassion don't mean excusing bad behavior. They mean refusing to let it define you. I call this clean compassion; seeing the humanity in someone without justifying the harm. You can let go with love and boundaries, not bitterness. And that's Leadership in motion: choosing peace over poison when justice isn't possible. When you can discuss painful experiences without harboring anger, you model genuine Leadership. That's what builds trust with others and with yourself. What you'll learn • The real difference between justice and accountability • How boundaries and neutrality create inner accountability • How to stop rumination and reclaim your energy • Why clean compassion strengthens Leadership Reflect Forward Questions 1. Am I seeking justice or accountability? 2. Am I feeding the story or cutting the cord? 3. What boundary or choice will help me reclaim my energy right now? Key Takeaways 1. Justice is external. Accountability is internal. You can always choose your response. 2. Boundaries create accountability. Remove access and stop giving the situation oxygen. 3. Neutrality equals freedom. When the memory no longer spikes your emotions, you've reclaimed your power. 4. Energy management is Leadership. Rumination drains creativity and clarity. 5. Clean compassion is strength. Let go with love, not anger. Mic Drop Moments • “Letting go isn't weakness. It's one of the most powerful leadership skills you can master.” • “You don't need someone else to make it right in order for you to rise.” • “Boundaries aren't walls; they are declarations of self-respect.” • “When you release the need for justice, you make space for peace.” Connect with Kerry Visit my website, kerrysiggins.com, to explore my book, The Ownership Mindset, and get more leadership resources. Let's connect on LinkedIn, Instagram, or TikTok! Find Reflect Forward on YouTube: https://www.youtube.com/@kerrysiggins-reflectforward Find out more about my book here: https://kerrysiggins.com/the-ownership-mindset/ Connect with me on LinkedIn: https://www.linkedin.com/in/kerry-siggins/

Welcome to The Daily, where we study the Bible verse by verse, chapter by chapter, every day. Today's shout-out goes to Randy Gothrup from Bellaire, MI. Thank you for your partnership with us through Project23. This one's for you. Our text today is Judges 9:16-21. “Now therefore, if you acted in good faith and integrity when you made Abimelech king, and if you have dealt well with Jerubbaal and his house and have done to him as his deeds deserved—for my father fought for you and risked his life and delivered you from the hand of Midian, and you have risen up against my father's house this day and have killed his sons, seventy men on one stone, and have made Abimelech, the son of his female servant, king over the leaders of Shechem, because he is your relative—if you then have acted in good faith and integrity with Jerubbaal and with his house this day, then rejoice in Abimelech, and let him also rejoice in you. But if not, let fire come out from Abimelech and devour the leaders of Shechem, and let fire come out from the leaders of Shechem and devour Abimelech.” And Jotham ran away and fled and went to Beer and lived there, because of Abimelech his brother. — Judges 9:16-21 Jotham is the only surviving son of Gideon after Abimelech's massacre. While his brothers are slaughtered, Jotham steps up as a lone, bold, and brave voice of truth. From Mount Gerizim—the mountain where Israel once heard blessings and curses—he warns the leaders and people of Shechem. His message is blunt: if choosing Abimelech was good and faithful, enjoy it. But if not, then fire will come from Abimelech to consume Shechem, and fire from Shechem to consume Abimelech. (Spoiler Alert: This is exactly what happens by the end of the chapter) Jotham speaks like a true leader—pointing people back to integrity, truth, and accountability before God. But everyone ignores him. And in time, his warning proves true. Bad leaders will burn you. It may not happen overnight, but their corruption spreads like wildfire. They promise protection but leave you scorched. Jotham reminds us that the leaders we choose—and the voices we follow—shape our future. Good leaders warn, guide, and protect, even when their words sting. Bad leaders manipulate, consume, and destroy, even when they look impressive at first. Are you listening to the Jothams, or following the Abimelechs? Get more Jothams. Remove the Abimelechs. Because the kind of leader you trust will determine whether you blossom or burn. ASK THIS: Where am I tempted to follow flashy leaders instead of faithful ones? Who are the “Jothams” in my life I need to listen to right now? How can I discern if a leader is bearing fruit or just making noise? Where might I be acting like Abimelech instead of leading with integrity? DO THIS: Identify one leader you're following—online, at work, in church. Ask: Do they leave me more faithful or more burned out? Adjust accordingly. PRAY THIS: Lord, help me follow leaders who point me back to You, and keep me from the fire of bad leadership. Amen. PLAY THIS: "Shepherd."

SilentWar Ep6444: War Increase, Noticing Goes Mainstream - Jewish Clampdown In Response100% audience funded, independent, and powered by your donations & purchases at TheGreatAwakeningCoffee.com, where our speciality is waking people up and RedPillLiving.com Detox the Deep State.If you appreciate the work we do and wish to support us, you can donate here >> https://www.nemosnewsnetwork.com/donateBitchute – Where We Don't Have To Watch Our Mouths!Click Here For Exclusive Deal and Remove all ads and secure your privacy!https://www.bitchute.com/affiliate/dustinnemosCarbonShield60 Oil Infusions 15% OFFGo to >> https://www.redpillliving.com/NEMOSCoupon Code: NEMOS(Coupon code good for one time use)✅ https://NemosNewsNetwork.com/sponsorsIf you wish to support our work by donating - Bitcoin Accepted.✅ https://NemosNewsNetwork.com/Donate———————————————————————FALL ASLEEP FAST - Stay Asleep Longer... Without Negative Side Effects.✅ https://redpillliving.com/sleep———————————————————————For breaking news from one of the most over the target and censored names in the world join our 100% Free newsletter at https://NemosNewsNetwork.com/news———————————————————————Follow on Truth Socialhttps://truthsocial.com/@REALDUSTINNEMOSAlso follow us at Gabhttps://gab.com/nemosnewsnetworkJoin our Telegram chat: https://NemosNewsNetwork.com/chat———————————————————————

If your summer containers still look surprisingly lush, don't toss them out just yet. This week on the podcast, Joanne discusses how, with a little care, you can enjoy them again next year. Tune in to learn how to overwinter your annuals. Topics discussed: Many annuals are still looking great in mid-October — don't toss them yet! You can successfully overwinter several annuals to save money and enjoy them again next year. There's no single foolproof method; success depends on the type of plant, growing conditions, and care. Joanne shares three main methods: bringing the whole plant indoors, taking cuttings, and storing tubers. Method 1: Bring the Whole Plant Indoors (Treat as a Houseplant) Works well for mixed containers where some plants still look healthy. Steps: Scoop out healthy plants, repot in fresh soil. Use a tray or boot tray with gravel to create humidity. Lightly water (avoid soggy soil). Treat with Safer's insecticidal soap, diatomaceous earth, or Bios Nutrients herbal plant soap to remove insects. Keep in a cool location with indirect light (e.g., basement or bright garage that doesn't freeze). Reduce watering through winter; keep soil barely moist. Trim plants back slightly. Begin fertilizing lightly again as days lengthen (Feb–March). Examples: Coleus Geraniums (Pelargoniums) Million Bells (Calibrachoa) — heavy feeders; need more light Method 2: Take Cuttings Ideal for plants like Coleus, Cigar Plant (Cuphea ignea), Geraniums, and others with soft stems. Process: Take small cuttings (3–4 inches). Remove lower leaves. Root in water until roots form. Pot rooted cuttings in small pots (3-inch) with fresh soil. Use Ziploc bags or plastic covers to maintain humidity if needed. Grow under indirect light or with grow lights. Benefits: Saves space compared to bringing in full plants. Allows propagation of multiple new plants. Method 3: Save Tubers (Overwinter Dormant) Best for plants like Tuberous Begonias, Canna Lilies, and Dahlias. Steps: Let the plant naturally die back (reduce watering). After foliage dries up, gently remove tubers from soil. Do not wash — just brush off soil and roots. Allow to dry completely. Store in paper bags, cardboard boxes, or vermiculite/newspaper. Keep in a cool, dark, dry location all winter. In late February/March, inspect tubers for rot or mildew. Pot them up with fresh soil and water lightly until new growth appears. General Tips & Insights This process helps extend your garden budget and reduce spring costs. Overwintering annuals is an experiment — expect variable results. Minimal maintenance: check occasionally for dryness or rot. Grow lights can improve success, especially for tropical plants. Try both full-plant and cutting methods to compare results. Share propagated plants with friends and neighbours! Think ahead when choosing annuals next spring — pick varieties worth saving. Final Thoughts Overwintering annuals is low-cost and low-risk — a great winter experiment. Use it as a way to stay connected to your garden through the cold months. Even if you missed the window this year, plan to try it next fall. The reward: saving money, learning new skills, and keeping your garden thriving year after year. Resources Mentioned in the Show: Down the Garden Path: A Step-By-Step Guide to Your Ontario Garden Have a topic you'd like me to discuss? Please let me know what other topics you would like me to discuss. Email your questions and comments to downthegardenpathpodcast@hotmail.com, or connect with me on my website: down2earth.ca Find Down the Garden Path on Instagram, Facebook, and YouTube: @downthegardenpathpodcast. Down the Garden Path Podcast On Down The Garden Path, professional landscape designer Joanne Shaw discusses down-to-earth tips and advice for your plants, gardens and landscapes. As the owner of Down2Earth Landscape Design, Joanne Shaw has been designing beautiful gardens for homeowners east of Toronto for over a decade. She does her best to bring you interesting, relevant and useful topics to help you keep your garden as low maintenance as possible.  In Down the Garden Path: A Step-By-Step Guide to Your Ontario Garden, Joanne and fellow landscape designer Matthew Dressing distill their horticultural and design expertise and their combined experiences in helping others create and maintain thriving gardens into one easy-to-read monthly reference guide. Get your copy today on Amazon. Don't forget to check out Down the Garden Path on your favourite podcast app and subscribe! You can now catch the podcast on YouTube.

In this episode, Aughie and Nia explore the question of whether Donald Trump can remove Rosie' O'Donnell's American citizenship. 

Marvelous Monday with Doug and Brad Sports and No Kings "MAID" Al Mohler's "The Briefing" is a must listen to. Usually about 20 minutes. Photos A faith link this Replay of interview with Virgil Walker Prayers for Doug driving tomorrow ------------------ Mark 14:32-42 (ESV) Jesus Prays in Gethsemane 32 And they went to a place called Gethsemane. And he said to his disciples, “Sit here while I pray.” 33 And he took with him Peter and James and John, and began to be greatly distressed and troubled. 34 And he said to them, “My soul is very sorrowful, even to death. Remain here and watch.” 35 And going a little farther, he fell on the ground and prayed that, if it were possible, the hour might pass from him. 36 And he said, “Abba, Father, all things are possible for you. Remove this cup from me. Yet not what I will, but what you will.” 37 And he came and found them sleeping, and he said to Peter, “Simon, are you asleep? Could you not watch one hour? 38 Watch and pray that you may not enter into temptation. The spirit indeed is willing, but the flesh is weak.” 39 And again he went away and prayed, saying the same words. 40 And again he came and found them sleeping, for their eyes were very heavy, and they did not know what to answer him. 41 And he came the third time and said to them, “Are you still sleeping and taking your rest? It is enough; the hour has come. The Son of Man is betrayed into the hands of sinners. 42 Rise, let us be going; see, my betrayer is at hand.” __________________ 5 Core Values of SWAT 1. God's Word 2. Prayer 3. Evangelism 4. Discipleship 5. Community ------------------ SWAT - Spiritual Warriors Advancing Truth Call us Toll-Free at: +1-844-777-7928 Email Us a Question: ask@swatradio.com FIND A SWAT MEETING Brown Family YMCA 170 Landrum Lane Ponte Vedra Beach, FL 32082 Wed. 6:30-7:30 am IHOP 3250 Hodges Blvd Jacksonville, FL 32224 Wed. Night 7-8 pm Salem Centre 7235 Bonneval Rd Jacksonville, FL Wed. 12:00-1:00 pm Jumping Jax House of Food 10131 San Jose Blvd #12 Jacksonville, FL Thursday 6:30-7:30 am The Village Inn 900 Ponce De Leon Blvd St. Augustine, FL Friday 9:00-10:30 am Woodmen Valley Chapel - Woodmen Heights Campus 8292 Woodman Valley View Colorado Springs CO 80908 Thursdays 8-9:15 pm

SWM 154 - Sex before marriage - when you remove covenant from intimacy. Check out the blog post here for more details and links.In my last episode, I talked about how sex is an act of worship because having sex, the way God intended, gives worth to Him. It honours what He created by using it as He intended.However, our society is doing its best to invert that by taking away elements of God's plan so as to distort sex. To make it not something that's worship and creative, but rather destructive to ourselves, to each other, and to society as a whole.So, today we're going to explore sex outside of marriage, or what happens when you remove the covenant from sexual intimacy.And to be clear, the legal status of the relationship is not the big problem here. It's the intentional lifelong monogamous commitment to each other. Arguably, many marriages in the Bible are considered marriages simply because they had sex. However, sex is meant to seal a covenant, not substitute for one.Links in this podcast episode:Marriage CoachingSpeak at an event or churchArticle as a PDF (without mention of UncoveringIntimacy.comPodcast mp3Follow us on Facebook, Instagram and TwitterIf you'd like to discuss the questions as they come in, consider joining our private forum.Thank you to all our faithful supporters!If you like that there are no ads in our podcast and want to keep it that way, check out our support page for more info. Even $5/month makes a difference.Lastly, if you like our podcast, please rate it as it helps others know this is a good resource to help with their marriage. You managed to find us, help someone else do the same and receive the same benefits to their relationship.

Join us for our final message, "Remove the Obstacles to Encounter God," in the series "Face to Face Encounter."--------------------Ways to Connect:Church App: https://tithely.app.link/bear-creek-assembly-of-godWebsite: www.bearcreekag.orgOnline Campus: www.facebook.com/groups/bearcreekagonline I'm New: https://bearcreekag.org/about/im-new

 1 And after these things the Lord appointed also other seventy-two: and he sent them two and two before his face into every city and place whither he himself was to come.Post haec autem designavit Dominus et alios septuaginta duos : et misit illos binos ante faciem suam in omnem civitatem et locum, quo erat ipse venturus. 2 And he said to them: The harvest indeed is great, but the labourers are few. Pray ye therefore the Lord of the harvest, that he send labourers into his harvest.Et dicebat illis : Messis quidem multa, operarii autem pauci. Rogate ergo dominum messis ut mittat operarios in messem suam. 3 Go: Behold I send you as lambs among wolves.Ite : ecce ego mitto vos sicut agnos inter lupos. 4 Carry neither purse, nor scrip, nor shoes; and salute no man by the way.Nolite portare sacculum, neque peram, neque calceamenta, et neminem per viam salutaveritis. 5 Into whatsoever house you enter, first say: Peace be to this house.In quamcumque domum intraveritis, primum dicite : Pax huic domui : 6 And if the son of peace be there, your peace shall rest upon him; but if not, it shall return to you.et si ibi fuerit filius pacis, requiescet super illum pax vestra : sin autem, ad vos revertetur. 7 And in the same house, remain, eating and drinking such things as they have: for the labourer is worthy of his hire. Remove not from house to house.In eadem autem domo manete, edentes et bibentes quae apud illos sunt : dignus est enim operarius mercede sua. Nolite transire de domo in domum. 8 And into what city soever you enter, and they receive you, eat such things as are set before you.Et in quamcumque civitatem intraveritis, et susceperint vos, manducate quae apponuntur vobis : 9 And heal the sick that are therein, and say to them: The kingdom of God is come nigh unto you.et curate infirmos, qui in illa sunt, et dicite illis : Appropinquavit in vos regnum Dei.St Luke was very probably born of pagan parents at Antioch. Converted, he became the missionary companion of St Paul, who called him "the most dear physician" and "his fellow laborour". After the death of his teacher, according to reliable authority, he preached the Gospel in Achaia, where he died at a ripe old age. He earned undying glory by his writing of the Third Gospel and the Acts of the Apostles.

Two Pennsylvania psychics convinced their victims that powerful curses threatened to destroy everything they loved, then systematically drained them of over $600,000.Support our Halloween “Overcoming the Darkness” campaign to help people with depression: https://weirddarkness.com/HOPERead the article: https://weirddarkness.com/psychic-scam-600000-curse-removal-fraudWeirdDarkness® is a registered trademark. Copyright ©2025, Weird Darkness.#WeirdDarkness #PsychicScam #FortuneTellerFraud #CurseRemovalScam #FakePsychic #TrueCrime #ColdReading #SpiritualFraud #ConArtist #PennsylvaniaCrime #FraudCase

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

Who do you belong to? The answer to this question deeply impacts the way you show up in the world. Are you living a life that's authentic to you or are you contorting yourself to fit the shape of someone else's vision? To be fully sovereign means to belong to oneself. In order to live from this place we must be willing to look at the “whole” of ourselves; the light and the shadow. When we bravely look at the things we'd prefer not to see, we start the journey toward spiritual integration. As we walk through the autumn forest, ask yourself, “Am I ready to become a sovereign witch?” What am I reading?The Enchanted Greenhouse by Sarah Beth Durst https://bookshop.org/a/111301/9781250333988The Anatomy of a Witch by Laura Tempest Zakroff https://bookshop.org/a/111301/9780738764344https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Hey Suburbia by Screeching Weasel What's for dinner?Lasagna (Your Way)Ingredients:No boil lasagna noodlesGround “beef” 1 tablespoon olive oil1 jar Marinara sauce Two cups spinach8 ounces ricotta 1 eggMozzarella cheeseParmesan cheeseHerbs de Provence Garlic powder Salt and pepper Fresh herbs for garnishing top Instructions: Preheat oven to 400 degrees. Brown “meat” in olive oil. Season with herbs to Provence, garlic powder, salt and pepper, set aside. Mix ricotta and egg in a separate bowl, season with herbs, salt and pepper. Chop fresh spinach, mix into ricotta mixture. In 9x13 baking dish, spread layer of marinara sauce. Layer with lasagna noodles, overlapping slightly. Spread “meat” over noodles, add layer of sauce. Add another layer of noodles, top with ricotta mixture, mozzarella, and Parmesan. Add another layer of noodles, top with marinara, and a final layer of cheese. Season with dried herbs and garlic powder. Sprinkle fresh herbs on top. Bake for 30-40 minutes, covered with foil. Remove foil, bake until top is golden brown. Enjoy! One Bowl Cinnamon Tea Cake1 ½ cups all-purpose flour1 cup sugar½ cup vegetable oil1 cup milk or plant-based milk2 large eggs or flax eggs2 tsp baking powder1 tsp vanilla extract1 tsp ground cinnamon¼ tsp saltInstructions:Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan. In a large bowl, mix the flour, sugar, baking powder, cinnamon, and salt. Add oil, milk, eggs, and vanilla to the dry ingredients. Stir until smooth. The should be free of lumps.Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake towards the end of the baking time to prevent overcooking.Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.Slice and enjoy! https://herrecipebox.com/one-bowl-cinnamon-tea-cake-recipe/print/2798/Support the show

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

SilentWar Ep6443: The Man of Peace Brings World War Z (Prophesied) & Liars Targets Nemos Children100% audience funded, independent, and powered by your donations & purchases at TheGreatAwakeningCoffee.com, where our speciality is waking people up and RedPillLiving.com Detox the Deep State.If you appreciate the work we do and wish to support us, you can donate here >> https://www.nemosnewsnetwork.com/donateBitchute – Where We Don't Have To Watch Our Mouths!Click Here For Exclusive Deal and Remove all ads and secure your privacy!https://www.bitchute.com/affiliate/dustinnemosCarbonShield60 Oil Infusions 15% OFFGo to >> https://www.redpillliving.com/NEMOSCoupon Code: NEMOS(Coupon code good for one time use)✅ https://NemosNewsNetwork.com/sponsorsIf you wish to support our work by donating - Bitcoin Accepted.✅ https://NemosNewsNetwork.com/Donate———————————————————————FALL ASLEEP FAST - Stay Asleep Longer... Without Negative Side Effects.✅ https://redpillliving.com/sleep———————————————————————For breaking news from one of the most over the target and censored names in the world join our 100% Free newsletter at https://NemosNewsNetwork.com/news———————————————————————Follow on Truth Socialhttps://truthsocial.com/@REALDUSTINNEMOSAlso follow us at Gabhttps://gab.com/nemosnewsnetworkJoin our Telegram chat: https://NemosNewsNetwork.com/chat———————————————————————

It's YOUR time to #EdUpIn this episode, President Series #414, powered by ⁠⁠⁠Ellucian⁠⁠⁠, & sponsored by the 2026 InsightsEDU Conference in Fort Lauderdale, Florida, February 17-19,YOUR guest is Dr. Sasha Thackaberry, Founder & President, Newstate UniversityYOUR host is ⁠⁠Dr. Joe Sallustio How does a university operate on a $300/month subscription model with competency based education where students can start the same day they apply?What happens when you remove all the "gunk" from traditional higher education processes & build an AI enabled university from scratch in just 9 months?How does avoiding federal financial aid enable radically affordable education that gets students workforce relevant skills without debt?Listen in to #EdUpThank YOU so much for tuning in. Join us on the next episode for YOUR time to EdUp!Connect with YOUR EdUp Team - ⁠⁠⁠⁠⁠ ⁠⁠⁠⁠Elvin Freytes⁠⁠⁠⁠⁠⁠⁠⁠⁠ & ⁠⁠⁠⁠⁠⁠⁠⁠⁠ Dr. Joe Sallustio⁠⁠⁠⁠● Join YOUR EdUp community at The EdUp ExperienceWe make education YOUR business!P.S. Want to get early, ad-free access & exclusive leadership content to help support the show? Then ⁠​subscribe today​⁠ to lock in YOUR $5.99/m lifetime supporters rate! This offer ends December 31, 2025!

The longevity economy is WAY bigger than you think.For years, I've been frustrated watching “longevity” get reduced to just health and wellness. Green smoothies and biohacking clinics.But here's the thing: if we're going to live to 100, we need more than optimized bloodwork.We need careers that span 60+ years. Financial systems that don't collapse at retirement. Communities designed for multi-generational living. Purpose that extends beyond our working years.So I built a framework to map the ENTIRE longevity ecosystem: The Longevity Economy Wheel.It breaks down longevity into 4 categories and 12 sectors. Each sector depends on the others. Remove one, and the wheel doesn't turn.In this video, I walk you through:* Why “longevity” and “wellness” becoming synonymous is a problem* The complete framework across Science, Lifestyle, Business, and Society* How entrepreneurs and investors can use this to find opportunities* Real companies pioneering each sectorThis is for anyone building in longevity, investing in it, or just trying to understand where this $7 trillion economy is headed.Recommended Timestamps:00:00 Introduction to the Longevity Economy Wheel03:03 The Longevity Economy Wheel Framework06:45 Content of the Week9:01 Check This OutLinks:

Send us a textA four-day work week is not a gimmick. Done right, it can reduce burnout, stabilize output, and help you keep great people. Our guest today shares that after two years of doing a 4-day work week model, they saw a 46% increase in staff morale and wellbeing. This is only one of the many amazing benefits Imagine Canada has seen! In this episode of The Small Nonprofit Podcast, Maria Rio sits down with Jodene Baker, Vice President of Research, Advocacy and External Relations at Imagine Canada. Jodene oversees national research and policy efforts supporting Canada's nonprofit sector. Imagine Canada also builds tools like Grant Connect and advocates federally to strengthen the sector. Maria and Jodene discuss the challenges of starting, decent work practices, and how to measure the unmeasurable. 4-Day Work Week for Nonprofits - The Highlights: Why try a four-day week in the first place The sector is stretched: lower average pay, rising demand, and chronic burnout. Imagine Canada saw the same internal pressures and chose to test a four-day week to improve staff wellbeing and retention while holding impact. Their model is 100 percent pay, 80 percent time, 100 percent outcomes Imagine Canada works Monday to Thursday and closes Fridays. There is no pay cut and no compressed schedule. This pilot began in January 2023 and is now extended through 2026. It remains a pilot so they can keep measuring and adjust if needed. Preparation made the shift workable They joined the Four Day Week Global pilot, created a cross-functional staff group, set clear goals, and defined success metrics. They also cleaned up calendars: Audited and shortened meetings Made Monday afternoons meeting-free internally Blocked Fridays well in advance to build the habit Measured results: wellbeing up, sick days down, impact stable They track roughly 50 metrics across wellbeing, productivity, and outputs.  Recruitment and retention improved Candidates now cite the four-day week as a reason to apply. Staff attrition has dropped exponentially.  

Send us a textEpisode OverviewIn this powerful episode of The Own It Show, host Justin Roethlingshoefer challenges the feel-good headlines about food dye bans, seed oil removals, and wellness rebrands—revealing why they're just distractions from the real problem: ultra-processed foods.Justin exposes how the “new wellness boom” is masking the truth about our diets, how we've normalized eating calorie bombs wrapped in clean labels, and why removing artificial colors without restoring real nutrition is a false victory. He calls listeners to a higher standard: to revere their bodies, simplify their food, and return to rhythms that heal instead of mask dysfunction.This episode will leave you thinking differently about what you eat, how you live, and what real health looks like from the inside out.Episode Highlights● The Wellness Mirage – Why banning food dyes and seed oils doesn't fix the real problem.● The UPF Epidemic – 50% of American calories come from ultra-processed foods—and it's killing us.● Reverence for the Body – A powerful biblical perspective on how intentionally we were designed.● From Cosmetic to Cellular – Why “clean labels” are just lipstick on a toxic system.● The 7-Day Reset – Justin's practical challenge to reset your physiology and discover real energy.Action Steps● Stop Swapping Junk – Don't just replace chips with “better” chips. Remove the calorie bombs entirely.● Eat Real Food – For seven days, eat only foods with three ingredients or less.● Track Your Health – Record your HRV, sleep quality, mood, and energy during those seven days.● Add Gratitude – Pray over each meal to reconnect to your body and break autopilot eating patterns.● Lead by Example – Show your family and community what true wellness looks like.Subscribe and Listen to The Own It Show➡︎ YouTube: [@justinroethlingshoefer](https://www.youtube.com/@justinroethlingshoefer)➡︎ Apple Podcasts: [Listen on Apple](https://apple.co/3KCyN3j)➡︎ Spotify: [Listen on Spotify](https://open.spotify.com/show/3F58Ez4...)Resources⚡️ [Explore Coaching Programs](https://ownitcoaching.com)⚡️ [Get the Book – *The Power of Ownership*](https://www.amazon.com/dp/B0C6V92BKP)Connect with Justin Roethlingshoefer➡︎ [LinkedIn](https://www.linkedin.com/in/justinroethlingshoefer)➡︎ [Instagram](https://www.instagram.com/justinroethlingshoefer)=========================== Subscribe and Listen to the Own It Show HERE: ➡︎ YouTube:https://www.youtube.com/@justinroethlingshoefer➡︎ Apple Podcasts:https://apple.co/3KCyN3j➡︎ Spotify: https://open.spotify.com/show/3F58Ez4lbIKQ6kMu2pfpIG =========================== Resources: ⚡️CHECK OUR PROGRAMS: https://ownitcoaching.com/programs/⚡️BOOK: https://thepowerofownershipbook.com/ =========================== Connect with Justin Roethlingshoefer on Social Media: ➡︎ linkedin.com/in/justin-roethlingshoefer➡︎https://www.instagram.com/justinroeth/?hl=en Own It Success is different so own your different!

Say Less, Save Energy (Boundaries Without the Essay)Journal prompt: “Today, permission looks like…”Clarity beats performance. Short, kind sentences protect your battery.A Flicker (Hope) — Immediate ease after a clean line Feel the exhale when you keep it simple: fewer words, less convincing, more relief. Keep the relief.To Rebuild (Healing) — Three scripts to pocket Time-box: “I can do 20 minutes.” Scale-down: “I'm joining by phone today.” Opt-out: “I'm skipping this one—catch you next time.”Take a Step (Becoming) — One rehearsal, one use Pick the script you'll most likely need. Say it out loud once (rehearsal). Use it at the first low-stakes opportunity.Choose-your-energy menu: Hollow (low): Put your phone on Do Not Disturb for 15 minutes. Healing (medium): Send one boundary text using time-box or opt-out. Becoming (higher): Remove one non-essential task from this week and don't replace it.Food for Thought Today: You don't have to prove your pain to earn a boundary. The fewer words you need to be clear, the more energy you keep for healing. Let the sentence do the work—and let your nervous system enjoy the quiet that follows.Exhale. Keep what serves you; leave the rest. I'll be here again tomorrow.

Join us for a quick dive into preparing for hunting season like a pro! In this short episode, Cam shares expert tips on gearing up for a successful hunt and proven techniques to properly care for your game meat. Learn how to minimize waste, prevent spoiling, and ensure your harvest stays fresh! Follow along: Instagram: https://www.instagram.com/cameronrhanes Twitter: https://twitter.com/cameronhanes Facebook: https://www.facebook.com/camhanes/ Website: https://www.cameronhanes.com Timestamps: 00:00:00  Cam's Thoughts on Losing Meat 00:03:11  Always Have a Good, Sharp Knife - Montana Knife Company Knives 00:08:31  Timing is Important: The Sun is Your Enemy 00:12:32  Order of Skinning and Remove the Meat After the Kill 00:16:42  Gutless Method 00:18:52  Removing Meat from the Head & Neck: Every Last Ounce 00:24:47  Solo Hunt Scenarios to Preserve the Meat 00:27:58  Meat Bags 00:31:18  Keep the Meat Clean 00:32:29  Keeping Bear Away From Your Harvest 00:36:50  Have a Plan Before Your Hunt 00:40:40  Cam's Preferred Cuts: Taking the Meat to a Meat Processor 00:41:42  Keeping the Meat Cool & Dry in a Cooler 00:42:40  Final Thoughts: Gideon Compliments and Hate Comments Thank you to our sponsors: Black Rifle Coffee: ⁠https://www.blackriflecoffee.com/⁠ Use code KEEPHAMMERING for 20% your first order LMNT: Visit https://drinklmnt.com/cam for a free sample pack with any purchase Montana Knife Company: https://www.montanaknifecompany.com/ Use code CAM for 10% off  Grizzly Coolers: https://www.grizzlycoolers.com/ use code KEEPHAMMERING for 20% off

Join us for an illuminating conversation with Dr. Bill Dorfman, the world's leading cosmetic dentist and dynamic entrepreneur. Discover the pivotal moments that shaped his remarkable career, from innovative marketing strategies to pioneering products like Zoom whitening. Gain insights on how to think beyond limitations, leverage mentorship, and continuously reinvent yourself in any field. Hear Dr. Dorfman's passion for giving back through his LEAP Foundation and learn about groundbreaking dental advancements and exciting personal projects. Whether you're an aspiring entrepreneur or looking for powerful life lessons, this episode is packed with transformative takeaways. One of our favorite episodes of the year. This is a masterclass in marketing and entrepreneurship. Please enjoy.8:33 The Importance of Mentorship and Learning from the Best17:39 Scaling the Practice and Embracing Innovation29:54 Choosing the Right Dentist34:17 Philanthropy and Giving Back41:01 Transition to Television50:28 Rapid Fire QuestionsCheck out Dr. Bill on Instagram HERE:Check out Dr. Bill's website HERE:Check out our brand new RISE Framework to unlock your purpose HERE.Check out our partner Belay using our custom link HERE to find the best help available to grow your business!To join our community click here.➤ To connect with Craig Siegel follow Craig on Instagram➤ Order a copy of my new book The Reinvention Formula today! ➤ Join our CLS texting community for free daily inspiration and business strategies to elevate your day, text (917) 634-3796➤ INSTAGRAM➤ FACEBOOK➤ TIKTOK➤ YOUTUBE➤ WEBSITE➤ LINKEDIN➤ X

Positive Outlook for US-Canada Trade and Middle East Peace Guest Name: Conrad Black Summary: Canadian Prime Minister Mark Carney is meeting with President Trump to discuss economic and security issues, aiming to remove US tariffs. Trade discussions look positive following the Canadian election. Carney also specifically endorsed President Trump's proposed Middle East peace deal, which has major Arab and non-Arab Muslim powers supporting it, deeming it one of the greatest diplomatic achievements since World War II. 1884

In early September, during a joint press conference with Governor Ron DeSantis, Florida's Surgeon General Dr. Joseph Ladapo publicly announced the decision to eliminate all state vaccine mandates—including those required for schools.In this episode, Dr. Ladapo explains the decision, how it will take shape, and his response to critics of the announcement who say there will be increased outbreaks of infectious disease.“It's just not appropriate for someone else to be able to dictate or force you to put something into your body.… If you own anything, you do own your body, just as you own your free will,” he says.Florida's Department of Health is removing all its current mandates, but a complete removal of all vaccine requirements from state law will require legislative action. Dr. Ladapo says he's confident it will be passed.We also dive into his concern that many pediatricians can refuse to treat children on the basis of the child's vaccination status: “To be kicked out of pediatrician practices for that reason, it's just wrong,” he says.He's working with Governor DeSantis on what he calls a “patient's bill of rights.”Views expressed in this video are opinions of the host and the guest, and do not necessarily reflect the views of The Epoch Times.