Podcasts about Scrub

The government argues that the 2007 non-prosecution agreement (NPA) with Jeffrey Epstein remains legally binding and cannot be “scrubbed” because it was negotiated and approved by federal prosecutors acting within their discretion, and thus no valid basis exists to void it. Under internal standards, the U.S. Department of Justice's Office of Professional Responsibility found that although the deal may have been “poor judgment,” it did not constitute professional misconduct because the Prosecutor had the “plenary authority” to resolve the federal case via a state plea, and none of the terms violated clear and unambiguous Department standards.Moreover, the government emphasises that the language of the NPA itself explicitly provides immunity from federal prosecution for “any potential co-conspirators of Epstein,” including unnamed individuals.to  contact me:bobbycapucci@protonmail.comBecome a supporter of this podcast: https://www.spreaker.com/podcast/the-moscow-murders-and-more--5852883/support.

Welcome to the Sterile Technique Podcast! It's the podcast about Surgical Technology. Whether you are a CST or CSFA, this podcast helps you earn CE credits and improve both your surgical knowledge and skills in the OR. This episode discusses the cover article of the April 2016 issue of The Surgical Technologist, the official journal of the Association of Surgical Technologists (AST). The article is titled, "Burn Surgery: Restoring Life to Burn Victims". "Scrub in" at steriletpodcast.com and on Twitter, @SterileTPodcast (twitter.com/SterileTPodcast). This podcast is a Dybas Media production. Sound effects adapted from GarageBand and sindhu.tms at https://freesound.org/people/sindhu.tms/sounds/169065/ and licensed courtesy of https://creativecommons.org/licenses/by-nc/3.0/.

Send us a textAt just 18 years old, Mario Navarez III of Deep Scrub Auto Detailing has built what many only dream about — a thriving auto detailing business that's quickly gaining attention in his community. In this episode, we dive into his story: how a summer side hustle turned into a full-fledged operation, the lessons he learned about leadership and customer service, and what it really takes to balance ambition with everyday life as a young entrepreneur.Whether you're a seasoned business owner or just getting started, this conversation is a reminder that success doesn't wait for a certain age — it starts with vision, grit, and a willingness to get your hands dirty.

#ScrubHopTalk Ep. 260 - We get in depth into JDirty's medical past and how things that some people might find absolutely disgusting, he finds completely normal and run of the mill. The guys see a video of a gentleman that chugs an entire mug of beer directly into his nose, defying all norms and logic. Cotton appears to be going through an existential crisis after he falls asleep during the show, and the other guys try to coax him back into the swing of things with passive aggressive mocking. @troxy_cotton @scrubhopking @bigtrox303 #ScrubHop #alotofpeopledoittopeoplewhocant#VietnameseNetiPot#edgingsleepScrub Hop Talk is a weekly show with JDirty, Big Trox, and Troxy Cotton. The boys bring you their take on life and pop culture, reacting to crazy videos, and showcasing a different song from their catalog every week. Brand new episodes air here at YouTube.com/ScrubHop every Sunday night at 5pm Pacific time.Please comment, like, and subscribe!For more information, visit ScrubHop.com to learn all about the music and join the movement.Big Trox's hat selection this week is brought to you by Korn.Visit Howard's 3D Prints for all your 3D printing needs!https://www.instagram.com/howards3dprintsThis week's song:Big Trox - "Blink of an Eye"https://open.spotify.com/track/5XwSUXD2d5bUaS048hUktf?si=7ed6cdf76f2b49dcBuy the merch at:http://ScrubHopShop.bigcartel.comFollow the socials at:@ScrubHop on EVERYTHING!JDirty:http://scrubhop.com/jdirtyhttp://instagram.com/scrubhopkinghttp://twitter.com/jdirty303http://facebook.com/JDirty303Big Trox:http://scrubhop.com/bigtroxhttp://instagram.com/bigtrox303Troxy Cotton:http://scrubhop.com/troxycottonhttp://instagram.com/troxy_cottonhttp://twitter.com/TroxyCottonhttp://facebook.com/TroxyCottonCO

Let us know what you thought of the episode!Lets talk competitive mindset vs...not competitive mindset? Can you learn to be competitive?Support the show

On this edition of APTN News InFocus, host Cierra Bettens examines why the Trump administration is attempting to erase Indigenous Peoples from U.S. history. On Oct. 9, former president Donald Trump signed a proclamation restoring Columbus Day, calling the explorer “a true American hero” and suggesting that “every citizen is eternally indebted to his relentless determination”. To dig into the implications, Cierra talks with Brett Chapman, a Ponca and Pawnee lawyer based in Tulsa, Oklahoma. His ancestor, Chief Standing Bear, was a civil rights activist. Today, Chapman continues that legacy by defending Native American sovereignty in the courts. He shares his thoughts on what the Trump administration's policies mean for Indigenous Peoples in the United States. • • • APTN National News, our stories told our way. Visit our website for more: https://aptnnews.ca Hear more APTN News podcasts: https://www.aptnnews.ca/podcasts/

The government argues that the 2007 non-prosecution agreement (NPA) with Jeffrey Epstein remains legally binding and cannot be “scrubbed” because it was negotiated and approved by federal prosecutors acting within their discretion, and thus no valid basis exists to void it. Under internal standards, the U.S. Department of Justice's Office of Professional Responsibility found that although the deal may have been “poor judgment,” it did not constitute professional misconduct because the Prosecutor had the “plenary authority” to resolve the federal case via a state plea, and none of the terms violated clear and unambiguous Department standards.Moreover, the government emphasises that the language of the NPA itself explicitly provides immunity from federal prosecution for “any potential co-conspirators of Epstein,” including unnamed individuals.to  contact me:bobbycapucci@protonmail.com

The government argues that the 2007 non-prosecution agreement (NPA) with Jeffrey Epstein remains legally binding and cannot be “scrubbed” because it was negotiated and approved by federal prosecutors acting within their discretion, and thus no valid basis exists to void it. Under internal standards, the U.S. Department of Justice's Office of Professional Responsibility found that although the deal may have been “poor judgment,” it did not constitute professional misconduct because the Prosecutor had the “plenary authority” to resolve the federal case via a state plea, and none of the terms violated clear and unambiguous Department standards.Moreover, the government emphasises that the language of the NPA itself explicitly provides immunity from federal prosecution for “any potential co-conspirators of Epstein,” including unnamed individuals.to  contact me:bobbycapucci@protonmail.comBecome a supporter of this podcast: https://www.spreaker.com/podcast/the-epstein-chronicles--5003294/support.

No (potato) waffling this week as we're speaking up for potatoes. We summarise results from a study which assessed associations between eating potatoes and the risk of type 2 diabetes. The results may surprise you.https://www.bmj.com/content/390/bmj-2024-082121

Trap Talk Reptile Network Presents Kush's Korner Ep.82 Scrub Python breeding roundtable with Ryan Young, Rob Christian, and Brian FischerJOIN TRAP TALK PATREON HERE: https://bit.ly/311x4gxHOST: Steven Kush  / scrubshepherd  Guest: Ryan Young  / molecularreptile  Guest: Rob Christian  / robiscreepingitreal  Guest: Brian Fischer  / frontrangearboreals  SUPPORT USARK: https://usark.org/MORPH MARKET STORE: https://www.morphmarket.com/stores/ex...SUBSCRIBE TO THE TRAP TALK PODCAST: https://bit.ly/39kZBkZSUBSCRIBE TO TRAP TALK CLIPS:   / @traptalkclips  SUBSCRIBE TO THE TRAP VLOGS:https://www.youtube.com/channel/UCKxL...SUPPORT USARK:

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. 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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

10-16-25 - We've Become Members Of The I Thought That Was Real Club Of AI Video Watchers - Ohio Trying To Enact Laws Against AI Marriage Reminding Us To Judge Books By Covers - Scrub Your Phones If You're In Any Group Chat Like Young RepublicansSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

10-16-25 - We've Become Members Of The I Thought That Was Real Club Of AI Video Watchers - Ohio Trying To Enact Laws Against AI Marriage Reminding Us To Judge Books By Covers - Scrub Your Phones If You're In Any Group Chat Like Young RepublicansSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this week's News Time, we'll blast off into space to share a message with the universe, we'll hear the sweet song of a bird for the first time in over a century; and then meet a student who has used a 3D printer to create a big life change, in our Wow of the Week!Quiz Questions1. How have men's AFL games begun since the 1880s?2. People from how many countries participated by recording messages?3. What is Jaz teaching her teachers?4. Which bird has been reintroduced into West Cape National Park?5. What did Lois and her classmates use to create a hand?Bonus Tricky QuestionHow big is the disc that will be sent into space?Answers1. With the centre bounce2. 803. Paakantyi language4. Noisy scrub-bird5. 3D printerBonus Tricky AnswerThe size of a slice of bread!

Time Stamps:3:41 - Rave at Pyramids & other Icebreaker Clips29:36 - Foreign Policy Round-up43:27 - Leaked GCs1:14:32 - Kirk Killing Search n' Scrub1:43:47 - (Mike Johnson Clip has very low audio)Ghislaine's Prison VacayWelcome to The Morning Dump, where we dive headfirst into the deep end of the pool of current events, conspiracy, and everything in between. Join us for a no-holds-barred look at the week's hottest topics, where we flush away the fluff and get straight to the substance.Please consider supporting my work- Patreon- https://www.patreon.com/nowayjose2020 Only costs $2/month and will get you access to episodes earlier than the publicNo Way, Jose! Rumble Channel- https://rumble.com/c/c-3379274  No Way, Jose! YouTube Channel- https://youtube.com/channel/UCzyrpy3eo37eiRTq0cXff0g My Podcast Host- https://redcircle.com/shows/no-way-jose Apple podcasts- https://podcasts.apple.com/us/podcast/no-way-jose/id1546040443 Spotify- https://open.spotify.com/show/0xUIH4pZ0tM1UxARxPe6Th Stitcher- https://www.stitcher.com/show/no-way-jose-2 Amazon Music- https://music.amazon.com/podcasts/41237e28-c365-491c-9a31-2c6ef874d89d/No-Way-Jose Google Podcasts- https://www.google.com/podcasts?feed=aHR0cHM6Ly9mZWVkcy5yZWRjaXJjbGUuY29tL2ZkM2JkYTE3LTg2OTEtNDc5Ny05Mzc2LTc1M2ExZTE4NGQ5Yw%3D%3DRadioPublic- https://radiopublic.com/no-way-jose-6p1BAO Vurbl- https://vurbl.com/station/4qHi6pyWP9B/ Feel free to contact me at thelibertymovementglobal@gmail.com#YoungRepsLeak #RacistGOPChats #HitlerLoversExposed #TelegramRacism #GOPYouthScandal #RestoreYRWARROOM #PoliticoLeak #KirkKillingScrub #CharlieKirkMurder #FBIBlundersKirk #ShooterCoverup #UtahCampusShooting #InternetScrubbing #KirkAssassination #MaxwellPrisonPerks #GhislaineVacay #EpsteinCoverup #TexasPrisonLockdown #WorkReleaseScandal #MaxwellPreferential

Dr. Kenny has a problem with the brakes on his Honda and Dr. Z has a beef with an answer we gave on a past show, so they decided to ring us up -while they were performing surgery! Scrub in and grab your favorite scalpel for this episode of the Best of Car Talk.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

#ScrubHopTalk Ep. 259 - The guys get very distracted by a term Cotton insists means something other than what it does, so they go down an Urban Dictionary rabbit hole. We hear a wild story about a lady that J works with who called the police over a missing Uncrustable and it turned into a fiasco enveloping his entire workplace. We take a strange turn into the land of Harry Potter and J shares some of his proclivities surrounding mythical creatures, and his take makes Trox completely fall out. @troxy_cotton @scrubhopking @bigtrox303 #ScrubHop #Cottonisatotalbummer#arewestillontheprogram?#thatsjustsuckinitScrub Hop Talk is a weekly show with JDirty, Big Trox, and Troxy Cotton. The boys bring you their take on life and pop culture, reacting to crazy videos, and showcasing a different song from their catalog every week. Brand new episodes air here at YouTube.com/ScrubHop every Sunday night at 5pm Pacific time.Please comment, like, and subscribe!For more information, visit ScrubHop.com to learn all about the music and join the movement.Big Trox's hat selection this week is brought to you by the Josh Potter Show.Visit Howard's 3D Prints for all your 3D printing needs!https://www.instagram.com/howards3dprintsThis week's song:Big Dirty Cotton - "It's Time"https://open.spotify.com/track/4wyUp2gTiUO3UmYDQWW4ay?si=dac21cb4bb8a428aBuy the merch at:http://ScrubHopShop.bigcartel.comFollow the socials at:@ScrubHop on EVERYTHING!JDirty:http://scrubhop.com/jdirtyhttp://instagram.com/scrubhopkinghttp://twitter.com/jdirty303http://facebook.com/JDirty303Big Trox:http://scrubhop.com/bigtroxhttp://instagram.com/bigtrox303Troxy Cotton:http://scrubhop.com/troxycottonhttp://instagram.com/troxy_cottonhttp://twitter.com/TroxyCottonhttp://facebook.com/TroxyCottonCO

Let us know what you thought of the episode!The Skari ITC run and the Ultimate Reaper's Wager!Support the show

Ben Maller talks about Chiefs DT Chris Jones deleting social media after being caught not hustling, news that Bailey Zappe could be the Browns backup QB and where that leaves Shedeur Sanders, Bucs QB Baker Mayfield's changing perspective, #AskBen, and much more!See omnystudio.com/listener for privacy information.

Episode outline:(3:11) Memoirs and journaling(5:55) Taylor Swift Confidence (7:44) Master Sommelier(9:11) Journal predictions(9:56) Creative breakthroughs(13:27) End of the day capture(14:03) Soup making goal

DANDO LENGUA CON:

#ScrubHopTalk Ep. 258 - Trox totally derails the "This or That" segment for the week, leading to much criticism from the other guys and J making fun of his matching UW merch. We review a submission from Lainie into Tracy's Tip Line that leaves the boys in hysterics, with a guy named Numchuck showcasing his unique talents. J's been spending a lot of time catching his kids up on the cinematic classics of the 80's and 90's, and he lets us know where his line is for what they can and can't view. @troxy_cotton @scrubhopking @bigtrox303 #ScrubHop #evenstevens#showemwhatyouworkinwithNumchuck#tryingtowelcomeatitfriendlyatmosphereScrub Hop Talk is a weekly show with JDirty, Big Trox, and Troxy Cotton. The boys bring you their take on life and pop culture, reacting to crazy videos, and showcasing a different song from their catalog every week. Brand new episodes air here at YouTube.com/ScrubHop every Sunday night at 5pm Pacific time.Please comment, like, and subscribe!For more information, visit ScrubHop.com to learn all about the music and join the movement.Big Trox's hat selection this week is brought to you by the UW Huskies.Visit Howard's 3D Prints for all your 3D printing needs!https://www.instagram.com/howards3dprintsThis week's song:J, Trox, and Dave - "Cop Killaz '05"Buy the merch at:http://ScrubHopShop.bigcartel.comFollow the socials at:@ScrubHop on EVERYTHING!JDirty:http://scrubhop.com/jdirtyhttp://instagram.com/scrubhopkinghttp://twitter.com/jdirty303http://facebook.com/JDirty303Big Trox:http://scrubhop.com/bigtroxhttp://instagram.com/bigtrox303Troxy Cotton:http://scrubhop.com/troxycottonhttp://instagram.com/troxy_cottonhttp://twitter.com/TroxyCottonhttp://facebook.com/TroxyCottonCO

Welcome to the Sterile Technique Podcast! It's the podcast about Surgical Technology. Whether you are a CST or CSFA, this podcast helps you earn CE credits and improve both your surgical knowledge and skills in the OR. This episode discusses the cover article of the October 2025 issue of The Surgical Technologist, the official journal of the Association of Surgical Technologists (AST). The article is titled, "Partial Heart Transplant Surgical Procedure, Part 1". "Scrub in" at steriletpodcast.com and on Twitter, @SterileTPodcast (twitter.com/SterileTPodcast). This podcast is a Dybas Media production. Sound effects adapted from GarageBand and sindhu.tms at https://freesound.org/people/sindhu.tms/sounds/169065/ and licensed courtesy of https://creativecommons.org/licenses/by-nc/3.0/.

Edição de 01 Outubro 2025

#ScrubHopTalk Ep. 257 - The boys review a story about some leopard sharks that are studied while mating in the wild, but there's a twist when we find out they're having threesomes. We see a video of a home exploding and assume the only possible answer is that it was a failed meth lab that went kablooey and the guys have some hot takes. During the show's wrap up, Trox tries to nonchalantly shoot a rubber band across the room and J and Cotton call him out immediately for his inability to be sly. @troxy_cotton @scrubhopking @bigtrox303 #ScrubHop #ithinkthatsadolphin #dontcookmeth #triedtoplayitofflikehedidntdoitScrub Hop Talk is a weekly show with JDirty, Big Trox, and Troxy Cotton. The boys bring you their take on life and pop culture, reacting to crazy videos, and showcasing a different song from their catalog every week. Brand new episodes air here at YouTube.com/ScrubHop every Sunday night at 5pm Pacific time.Please comment, like, and subscribe!For more information, visit ScrubHop.com to learn all about the music and join the movement.Big Trox's hat selection this week is brought to you by the Seattle Mariners.Visit Howard's 3D Prints for all your 3D printing needs!https://www.instagram.com/howards3dprintsThis week's song:Brothers - "OS Baby" feat. JDirtyhttps://open.spotify.com/track/151LO4LdNlAS1QbKNA8Z2x?si=e405d66a0fcb472aBuy the merch at:http://ScrubHopShop.bigcartel.comFollow the socials at:@ScrubHop on EVERYTHING!JDirty:http://scrubhop.com/jdirtyhttp://instagram.com/scrubhopkinghttp://twitter.com/jdirty303http://facebook.com/JDirty303Big Trox:http://scrubhop.com/bigtroxhttp://instagram.com/bigtrox303Troxy Cotton:http://scrubhop.com/troxycottonhttp://instagram.com/troxy_cottonhttp://twitter.com/TroxyCottonhttp://facebook.com/TroxyCottonCO

Feeling stuck in a cycle of mindless scrolling and online distractions? You're not alone. In this episode, Coaches Jason and Matt introduce the "Digital Scrub," a powerful practice for creating a healthier relationship with technology.  They reveal how online habits can become a new way to numb yourself and share science-backed reasons why our brains get hooked on doom scrolling and constant updates.  Discover how to curate your digital environment, clean out your contact list, and leverage a "tactical distraction" to protect your time and mind for a more intentional, alcohol-free life.    Download my FREE guide: The Alcohol Freedom Formula For Over 30s Entrepreneurs & High Performers: https://social.alcoholfreelifestyle.com/podcast ★ - Learn more about Project 90: www.alcoholfreelifestyle.com/Project90 ★ - (Accountability & Support) Speak verbally to a certified Alcohol-Free Lifestyle coach to see if, or how, we could support you having a better relationship with alcohol: https://www.alcoholfreelifestyle.com/schedule ★ - The wait is over – My new book “CLEAR” is now available. Get your copy here: https://www.alcoholfreelifestyle.com/clear

#ScrubHopTalk Ep. 256 - The guys talk all about the recent news of Jimmy Kimmel's cancellation and how some news outlets are choosing to continue to focus on the Epstein files, but then we take a hard right back into the Stern Show. J puts Cotton on blast about something he said on the show in the past about being mounted by a feral dog, causing Trox to completely fall out dying of laughter. During this week's "What's In The Box?" segment, J starts in on a theme to carry the segment all the way through and he commits very hard to the joke, nailing every second of it.@troxy_cotton @scrubhopking @bigtrox303 #ScrubHop #hedidbadthingstominiatures#noticehedidntsayNO#speakingofkidsScrub Hop Talk is a weekly show with JDirty, Big Trox, and Troxy Cotton. The boys bring you their take on life and pop culture, reacting to crazy videos, and showcasing a different song from their catalog every week. Brand new episodes air here at YouTube.com/ScrubHop every Sunday night at 5pm Pacific time.Please comment, like, and subscribe!For more information, visit ScrubHop.com to learn all about the music and join the movement.Big Trox's hat selection this week is brought to you by the Static-X.Visit Howard's 3D Prints for all your 3D printing needs!https://www.instagram.com/howards3dprintsThis week's song:JDirty - "No Personal Checks"https://open.spotify.com/track/20uktTNx3wFdvOGx5ayTrh?si=b6ae9fed970f4ff7Buy the merch at:http://ScrubHopShop.bigcartel.comFollow the socials at:@ScrubHop on EVERYTHING!JDirty:http://scrubhop.com/jdirtyhttp://instagram.com/scrubhopkinghttp://twitter.com/jdirty303http://facebook.com/JDirty303Big Trox:http://scrubhop.com/bigtroxhttp://instagram.com/bigtrox303Troxy Cotton:http://scrubhop.com/troxycottonhttp://instagram.com/troxy_cottonhttp://twitter.com/TroxyCottonhttp://facebook.com/TroxyCottonCO

Welcome to the Sterile Technique Podcast! It's the podcast about Surgical Technology. Whether you are a CST or CSFA, this podcast helps you earn CE credits and improve your surgery skills in the OR. This episode discusses the cover article of the September 2025 issue of The Surgical Technologist, the official journal of the Association of Surgical Technologists (AST). The article is titled, "LeFort Osteotomy". "Scrub in" at steriletpodcast.com and on Twitter, @SterileTPodcast (twitter.com/SterileTPodcast). This podcast is a Dybas Media production. Sound effects adapted from GarageBand and sindhu.tms at https://freesound.org/people/sindhu.tms/sounds/169065/ and licensed courtesy of https://creativecommons.org/licenses/by-nc/3.0/.

Let us know what you thought of the episode!MFM and Dataslate review, Studs and Snotlings and the new Stud Squad!Support the show

Psalm 51:1-4, 7-12 NLTHave mercy on me, O God, because of your unfailing love. Because of your great compassion, blot out the stain of my sins. Wash me clean from my guilt. Purify me from my sin.  For I recognize my rebellion; it haunts me day and night. Against you, and you alone, have I sinned; I have done what is evil in your sight. You will be proved right in what you say, and your judgment against me is just. … Purify me from my sins, and I will be clean; wash me, and I will be whiter than snow. Oh, give me back my joy again; you have broken me—now let me rejoice. Don't keep looking at my sins. Remove the stain of my guilt. Create in me a clean heart, O God. Renew a loyal spirit within me. Do not banish me from your presence, and don't take your Holy Spirit from me. Restore to me the joy of your salvation, and make me willing to obey you.David longs to not feel stained or dirty or guilty or broken or disloyal or isolated any longer. We all know these feelings much too well.Reflect on David's understanding of how absolute the removal of any trace of sin God can bring. Like it never happened. David talks about how his rebellion haunts him day and night.Is there sin in your past, or even currently, that haunts you day and night?Listen again to what David asks of God in this passage from the Message bible:God, give grace! Scrub away my guilt,I know how bad I've been; my sins are staring me down.You've seen it all, seen the full extent of my evil.Soak me in your laundry and I'll come out clean, scrub me and I'll have a snow-white life.Set these once-broken bones to dancing.Don't look too close for blemishes, give me a clean bill of health.God, make a fresh start in me, shape a Genesis week from the chaos of my life.Bring me back from gray exile, put a fresh wind in my sails!It is likely that whatever the sin that haunts you day or night is not as drastic as the affair and murder that David carries. In confessing and asking forgiveness we are talking to the same God that David did in this passage. We know that God's forgiveness is as absolute then as it is now. God's grace never runs out. His mercy never ends. His love never quits. Can you offer the same grace to yourself that God gives? He promises a clean heart, a loyal spirit, joy of the salvation given to us.Pray with me: “O God, thank You for Your mercy, Your unfailing love, Your removal of guilt and Your cleansing of stains. Thank You for Your restoration, but most of all, thank You for Your presence in my life. As above, so below.”

In this episode of Nurse Converse, host Ama Mathewos talks with nurse innovator Farida Labaran about her journey co-creating the first satin-lined scrub cap with FIGS. Farida shares how her passion for natural hair, creativity, and nursing came together to design a product that protects hair, boosts confidence, and represents inclusivity in healthcare. From navigating corporate partnerships to drawing on her Ghanaian heritage for design inspiration, she reveals how innovation can be both purposeful and empowering—encouraging nurses and listeners alike to believe in their ideas and create change.>>Nurse Co-Creates FIGS Satin-Lined Scrub Cap That Protects HairJump Ahead to Listen:[00:02:07] Co-creating a scrub cap.[00:04:05] Creating custom scrub caps.[00:09:30] Embracing natural hair confidence.[00:11:49] Confidence and self-care during crisis.[00:19:07] The meaning behind the scrub cap.[00:20:46] Community in healthcare design.[00:25:37] Inclusion in design for minorities.[00:27:39] Healthcare professionals' mental health.[00:31:34] Nurse support and resources.Connect with Ama on LinkedInConnect with Farida on LinkedIn and on social media:Instagram: @reeedz__ @naturalhairbestieTikTok: @reeedz__For more information, full transcript and videos visit Nurse.org/podcastJoin our newsletter at nurse.org/joinInstagram: @nurse_orgTikTok: @nurse.orgFacebook: @nurse.orgYouTube: Nurse.org

Trap Talk Reptile Network Presents Kush's Korner Ep.77 How big should adult Scrub Pythons really be? With Nick Mutton and Brandon WheelerJOIN TRAP TALK PATREON HERE: https://bit.ly/311x4gxHOST: Steven Kush  / scrubshepherd  Guest: Nick Mutton / nick_muttonGuest: Brandon Wheeler / morelia_houseSUPPORT USARK: https://usark.org/MORPH MARKET STORE: https://www.morphmarket.com/stores/ex...SUBSCRIBE TO THE TRAP TALK PODCAST: https://bit.ly/39kZBkZSUBSCRIBE TO TRAP TALK CLIPS:   / @traptalkclips  SUBSCRIBE TO THE TRAP VLOGS:https://www.youtube.com/channel/UCKxL...SUPPORT USARK: https://usark.org/memberships/Follow On IG: The Trap Exotics https://bit.ly/3hthAZuTrap Talk Reptile Podcast https://bit.ly/2WLXL7w Listen On Apple:Trap Talk With MJ https://bit.ly/2CVW9Bd Unfiltered Reptiles Podcast

In this episode, Sheri, Kayla and Amy take a closer look at the Norwex Ultra Scrub Cloth—our innovative dual-sided EnviroCloth. Discover what makes this cloth so effective when it comes to tackling messes, where and how to use it both inside and outside your home, and why it's a must-have tool for every customer. Plus, we'll share simple tips on how to confidently talk about and demonstrate the Ultra Scrub Cloth so you can show others the real value it brings to everyday cleaning.

#ScrubHopTalk Ep. 255 - We go into the song of the week and J takes great offense to the fact he's being excluded again and all we're playing are Brothers songs, causing him to toss his chair in disgust. The guys play a video of a woman who completely loses her mind in the middle of an intersection leading to destruction of a vehicle, but the guys can't keep it together due to the state of the assailant. We get to meet a guy who is banned from his local Walmart for bringing his emotional support alligator shopping with him, but we can't get enough of the cute little guy and how much better he makes everyone's day. @troxy_cotton @scrubhopking @bigtrox303 #ScrubHop #RonBurgundytheRonBurgundyversionfeaturingRonAssBurgundy#everythingismissing#BigTroxisanunhingedpersonScrub Hop Talk is a weekly show with JDirty, Big Trox, and Troxy Cotton. The boys bring you their take on life and pop culture, reacting to crazy videos, and showcasing a different song from their catalog every week. Brand new episodes air here at YouTube.com/ScrubHop every Sunday night at 5pm Pacific time.Please comment, like, and subscribe!For more information, visit ScrubHop.com to learn all about the music and join the movement.Big Trox's hat selection this week is brought to you by the Seattle Kraken.Visit Howard's 3D Prints for all your 3D printing needs!https://www.instagram.com/howards3dprintsThis week's song:Brothers - "You Down With Us?"https://open.spotify.com/track/6FrXMNng3WBIpBNX5RkPhI?si=cc70ad36c86444c7Buy the merch at:http://ScrubHopShop.bigcartel.comFollow the socials at:@ScrubHop on EVERYTHING!JDirty:http://scrubhop.com/jdirtyhttp://instagram.com/scrubhopkinghttp://twitter.com/jdirty303http://facebook.com/JDirty303Big Trox:http://scrubhop.com/bigtroxhttp://instagram.com/bigtrox303Troxy Cotton:http://scrubhop.com/troxycottonhttp://instagram.com/troxy_cottonhttp://twitter.com/TroxyCottonhttp://facebook.com/TroxyCottonCO

Welcome to the Sterile Technique Podcast! It's the podcast about Surgical Technology. Whether you are a CST or CSFA, this podcast helps you earn CE credits and improve your surgery skills in the OR. This episode discusses an article in the May 2016 issue of The Surgical Technologist, the official journal of the Association of Surgical Technologists (AST). The article is titled, "Disc Battery Ingestion in Pediatric Patients". "Scrub in" at steriletpodcast.com and on Twitter, @SterileTPodcast (twitter.com/SterileTPodcast). This podcast is a Dybas Media production. Sound effects adapted from GarageBand and sindhu.tms at https://freesound.org/people/sindhu.tms/sounds/169065/ and licensed courtesy of https://creativecommons.org/licenses/by-nc/3.0/.

#ScrubHopTalk Ep. 254 - We hear about a surgeon who got himself in some hot water because he committed fraud when amputating his own legs, so the guys weigh into the "why". We revisit the topic of Chuck E. Cheese as we see the man himself doing a little "C Walk" at a child's birthday party, and we see what he's made of. The guys talk about J's recent interview with Faygoluvers at the Gathering of the Juggalos, prompting Cotton to admit he hadn't seen it and J to admit that Trox is his all time favorite collaborator. @troxy_cotton @scrubhopking @bigtrox303 #ScrubHop #youliedbuster#CharlesEntertainmentCheeseWalk#iveknownhimlongersorryScrub Hop Talk is a weekly show with JDirty, Big Trox, and Troxy Cotton. The boys bring you their take on life and pop culture, reacting to crazy videos, and showcasing a different song from their catalog every week. Brand new episodes air here at YouTube.com/ScrubHop every Sunday night at 5pm Pacific time.Please comment, like, and subscribe!For more information, visit ScrubHop.com to learn all about the music and join the movement.Big Trox's hat selection this week is brought to you by the Seattle Kraken.Visit Howard's 3D Prints for all your 3D printing needs!https://www.instagram.com/howards3dprintsThis week's song:Brothers - "You Down With Us?"https://open.spotify.com/track/6FrXMNng3WBIpBNX5RkPhI?si=cc70ad36c86444c7Buy the merch at:http://ScrubHopShop.bigcartel.comFollow the socials at:@ScrubHop on EVERYTHING!JDirty:http://scrubhop.com/jdirtyhttp://instagram.com/scrubhopkinghttp://twitter.com/jdirty303http://facebook.com/JDirty303Big Trox:http://scrubhop.com/bigtroxhttp://instagram.com/bigtrox303Troxy Cotton:http://scrubhop.com/troxycottonhttp://instagram.com/troxy_cottonhttp://twitter.com/TroxyCottonhttp://facebook.com/TroxyCottonCO

Try your first month of BlueChew FREE at BlueChew.com - use promo code RUMOR! Learn more about your ad choices. Visit megaphone.fm/adchoices

Join us for an epic dive into the world of Jeep mods, tire maintenance, and cutting-edge gimbal tech with a Greg Henderson original! In this video, we uncover the story behind a unique Jeep antenna decoration that sparked a viral moment, explore why you should always buy five tires for your off-road rig, and showcase an affordable $29 Amazon gimbal that tracks you flawlessly without needing an app. From tire rotation tips to avoid uneven wear to the physics of balance beads and why humidity can ruin them, this video is packed with practical advice for Jeep enthusiasts and off-roaders. Plus, we dive into torque wrench etiquette, the dangers of over-torquing lug nuts, and why anti-seize is a must for beadlock bolts. Don't miss the hilarious banter and expert insights from Greg and the crew!

Let us know what you thought of the episode!'Emergency' points increases, challenger cards, and mental toughness!Support the show

#ScrubHopTalk Ep. 253 - We learn about a lady who keeps getting arrested for driving under the influence, but get sidelined when we discover a thumbnail next to the article reminding us of Brother Ali. The guys watch a video of a dude who is a master with the pool trick shots, leading Cotton to exclaim his love for that type of content only for Trox to bring us right back to what we do best. Trox tries to fire Cotton from the show and the band, and J hard commits to a bit from the beginning of the episode, showing off his newest matching tattoo.@troxy_cotton @scrubhopking @bigtrox303 #ScrubHop #hernoselookslikeArtieLange #ididntknowyoulikedstufflikethis #thisisthetypeofmaniacyouguysareallwatchingScrub Hop Talk is a weekly show with JDirty, Big Trox, and Troxy Cotton. The boys bring you their take on life and pop culture, reacting to crazy videos, and showcasing a different song from their catalog every week. Brand new episodes air here at YouTube.com/ScrubHop every Sunday night at 5pm Pacific time.Please comment, like, and subscribe!For more information, visit ScrubHop.com to learn all about the music and join the movement.Big Trox's hat selection this week is brought to you by the Seattle Kraken.Visit Howard's 3D Prints for all your 3D printing needs!https://www.instagram.com/howards3dprintsThis week's song:Troxy Cotton - "Predetermined"https://open.spotify.com/track/4nqS1enqMc2nT363oAgXlN?si=4cb0425969464c59Buy the merch at:http://ScrubHopShop.bigcartel.comFollow the socials at:@ScrubHop on EVERYTHING!JDirty:http://scrubhop.com/jdirtyhttp://instagram.com/scrubhopkinghttp://twitter.com/jdirty303http://facebook.com/JDirty303Big Trox:http://scrubhop.com/bigtroxhttp://instagram.com/bigtrox303Troxy Cotton:http://scrubhop.com/troxycottonhttp://instagram.com/troxy_cottonhttp://twitter.com/TroxyCottonhttp://facebook.com/TroxyCottonCO

#ScrubHopTalk Ep. 252 - The guys get into it on account of Cotton asking to get jokes made about him and JDirty takes him up on it, while offering some pretty wild takes about how he views the behavior. We see a crazy video of a guy who decides to light his vodka on fire while he's in an elevator and it goes as epically horrible as you might expect. Then we review our Netflix recommendations and J tells us about the "matinee" he just attended that very day, leaving the boys in absolute hysterics. @troxy_cotton @scrubhopking @bigtrox303 #ScrubHop #basicallyagatheringwhore#isthatBlindFury?#InsideChaosstarringMEScrub Hop Talk is a weekly show with JDirty, Big Trox, and Troxy Cotton. The boys bring you their take on life and pop culture, reacting to crazy videos, and showcasing a different song from their catalog every week. Brand new episodes air here at YouTube.com/ScrubHop every Sunday night at 5pm Pacific time.Please comment, like, and subscribe!For more information, visit ScrubHop.com to learn all about the music and join the movement.Big Trox's hat selection this week is brought to you by Blaze.Visit Howard's 3D Prints for all your 3D printing needs!https://www.instagram.com/howards3dprintsThis week's song:Big Dirty Cotton - "Save Me" feat. Young Wickedhttps://open.spotify.com/track/6RcPkOwoCPFhrlB1bhD3R8?si=051d00e312464e9cBuy the merch at:http://ScrubHopShop.bigcartel.comFollow the socials at:@ScrubHop on EVERYTHING!JDirty:http://scrubhop.com/jdirtyhttp://instagram.com/scrubhopkinghttp://twitter.com/jdirty303http://facebook.com/JDirty303Big Trox:http://scrubhop.com/bigtroxhttp://instagram.com/bigtrox303Troxy Cotton:http://scrubhop.com/troxycottonhttp://instagram.com/troxy_cottonhttp://twitter.com/TroxyCottonhttp://facebook.com/TroxyCottonCO

Big Ben opens hour 2 of the show reacting to Micah Parsons scrubbing everything Cowboys from his social media profiles. He then moves into the latest in Matt Stafford's ramp-up to the season, discussing Sean McVay's giddiness over the 37-year-old's full return practice. Plus, more fun with a new edition of "Maller to the Third Degree"!See omnystudio.com/listener for privacy information.

Trap Talk Reptile Network Presents Kush's Korner Ep.75 Keeping and breeding Green Trees and Scrub Pythons with Carly Lynn StrangeJOIN TRAP TALK PATREON HERE: https://bit.ly/311x4gxHOST: Steven Kush  / scrubshepherd  Guest: Carly Lynn Strange / coastalmoreliaSUPPORT USARK: https://usark.org/MORPH MARKET STORE: https://www.morphmarket.com/stores/ex...SUBSCRIBE TO THE TRAP TALK PODCAST: https://bit.ly/39kZBkZSUBSCRIBE TO TRAP TALK CLIPS:   / @traptalkclips  SUBSCRIBE TO THE TRAP VLOGS:https://www.youtube.com/channel/UCKxL...SUPPORT USARK: https://usark.org/memberships/Follow On IG: The Trap Exotics https://bit.ly/3hthAZuTrap Talk Reptile Podcast https://bit.ly/2WLXL7w Listen On Apple:Trap Talk With MJ https://bit.ly/2CVW9Bd Unfiltered Reptiles Podcast

Let us know what you thought of the episode!WTC Recap, whats next, and more cheating scandals!?Support the show

#ScrubHopTalk Ep. 251 - The pumpkin beer season is finally upon us and JDirty takes us into one of the favorites and announces they have a new distribution partner this year. On this week's Stern Show Wrap Up Show Wrap Up Show, we talk all about the Lars Ulrich drop-in interview and the rumors about Howard getting cancelled. We see a video of a van trying to maneuver its way out of an incoming train and it goes absolutely terribly, but Cotton seems to think everything was totally fine. @troxy_cotton @scrubhopking @bigtrox303 #ScrubHop #dontfuckwithmeboy #MileyCyrussoundslikeLars #thestoryofLesLegsScrub Hop Talk is a weekly show with JDirty, Big Trox, and Troxy Cotton. The boys bring you their take on life and pop culture, reacting to crazy videos, and showcasing a different song from their catalog every week. Brand new episodes air here at YouTube.com/ScrubHop every Sunday night at 5pm Pacific time.Please comment, like, and subscribe!For more information, visit ScrubHop.com to learn all about the music and join the movement.Big Trox's hat selection this week is brought to you by Blaze.Visit Howard's 3D Prints for all your 3D printing needs!https://www.instagram.com/howards3dprintsThis week's song:Big Dirty Cotton - "Save Me" feat. Young Wickedhttps://open.spotify.com/track/6RcPkOwoCPFhrlB1bhD3R8?si=051d00e312464e9cBuy the merch at:http://ScrubHopShop.bigcartel.comFollow the socials at:@ScrubHop on EVERYTHING!JDirty:http://scrubhop.com/jdirtyhttp://instagram.com/scrubhopkinghttp://twitter.com/jdirty303http://facebook.com/JDirty303Big Trox:http://scrubhop.com/bigtroxhttp://instagram.com/bigtrox303Troxy Cotton:http://scrubhop.com/troxycottonhttp://instagram.com/troxy_cottonhttp://twitter.com/TroxyCottonhttp://facebook.com/TroxyCottonCO

FRIDAY HR 2 RRR Trivia - Who did Adam Corolla say was a mean person? Angel finds a spiritual guide? A little piece of info?

Learning how to scrub isn't as simple as just watching a few cases and picking it up as you go—at least, not if we're committed to keeping our patients safe. In this week's episode of First Case, we dive into the complexities of learning to scrub, whether you're starting from scratch in a formal surgical tech program, getting on-the-job training, or you're a nurse suddenly being asked to scrub in without the right background. We cover why muscle memory is critical, why knowing why we do what we do matters just as much as the how, and the risks of passing down bad habits because "this is how I was taught." We also share practical tips and resources for anyone who wants to grow their skills—because in the OR, learning never stops. Whether you're new to scrubbing or have 30 years of experience, there's always something new to learn, and there's no room for gatekeeping knowledge when patient safety is on the line. #operatingroom #ornurse #operatingroomnurses #surgery #scrubtech #surgicaltechnologist

The story of the Florida Scrub-Jay is one that encompasses many modern conservation angles and concerns. Local government, bedrock federal legislation, development, climate change, eBird, and at the center of it, a remarkable and friendly endemic bird species. Recent challenges to conservation efforts in Florida have prompted the public interest group Earthjustice to intervene to help defend protections for the Florida Scrub Jay and lead attorney Aaron Bloom joins us to to lay out the threats to the jays and to all endangered species, and how birders have helped to make his case.  Also, the 2026 Young Birder of the Year Mentoring Program is open for registration! If you're a young birder, or you know a young birder, sign up now! Subscribe to the podcast at Apple Podcasts, Spotify, or wherever you get your podcasts and please leave a rating or a review if you are so inclined! We appreciate it!