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Au Mali, Wagner, c'est fini. Les troupes russes vont maintenant faire la guerre sous le nom d'Africa Corps. Pourquoi ce nouveau nom ? Est-ce seulement un changement de casquette ? « Pas si simple », répond Arthur Banga, qui est spécialiste des questions de défense à l'université Félix-Houphouët-Boigny d'Abidjan, en Côte d'Ivoire. L'enseignant-chercheur veut espérer qu'Africa Corps commettra moins d'exactions que Wagner contre les civils maliens. Arthur Banga répond aux questions de Christophe Boisbouvier. RFI : « Bravo à Wagner qui en trois ans a bouté les terroristes de nombreuses zones du Mali et reconquis la capitale régionale de Kidal », disent les médias pro-russes. Est-ce que c'est vrai ? Est-ce que le bilan militaire de Wagner est positif ? Arthur Banga : Il est très mitigé ce bilan. Il y a quand même la victoire de Kidal qui est importante pour l'image déjà de la reconquête mais importante aussi pour la stratégie du gouvernement malien. Mais depuis justement cette victoire significative en novembre 2023, il n'y a plus rien. Il y a plutôt des défaites : Tinzaouatène... Tout récemment, des attaques qui se multiplient. Et je pense que, quelque part, l'action de Wagner est mitigée, sinon peut-être même négative quand on fait la balance.  Alors, en effet, en juillet 2024, plus de 80 mercenaires de Wagner auraient été tués par les rebelles touaregs du FLA lors de la bataille de Tinzaouatène. Est-ce que cette défaite militaire a pu porter atteinte au moral des troupes russes ? Est-ce l'une des raisons du changement de nom aujourd'hui ? Oui, ça a été une défaite beaucoup commentée. Et puis, on a encore les images de prisonniers qui ont été faits par ces groupes. Et qui sont toujours aux mains des rebelles... Voilà. Et ces images diffusées ont vraiment porté atteinte parce que l'idée, c'est que Wagner venait de réussir le job que, par exemple, l'armée française ou Takuba n'avait pas pu faire. Et là malheureusement pour les Maliens, le constat est amer et cette défaite a marqué les esprits. Et a surtout décrédibilisé un peu Wagner, surtout après leur victoire à Kidal. Alors, justement, si on compare le bilan Wagner au bilan Barkhane, qu'est-ce qu'on peut dire ? Je pense que l'on peut tirer les mêmes enseignements de ces deux opérations : soit vous vous trouvez dans le cas de Barkhane, vous devenez perçu comme une force d'occupation, vous perdez votre statut de force de libération pour une force d'occupation. Soit comme Wagner, vous comprenez que l'on peut avoir des victoires tactiques, mais au final, le bilan est mitigé. Est-ce que Wagner faisait de la protection rapprochée des officiers supérieurs de la junte malienne ? Et est-ce qu'Africa Corps va continuer cette mission ? La mission ne va pas changer. Et on l'a bien vu sur certaines images très claires, authentifiées, que Wagner faisait souvent de la surveillance de personnalité. De la protection en fait ? De la protection, oui. Sur le plan opérationnel, Wagner jouissait d'une certaine autonomie, surtout du vivant d'Evgueni Prigojine. Est-ce qu'Africa Corps sera plus sous le contrôle direct du ministère russe de la Défense à Moscou ? Oui, ça, ça sera l'un des grands changements, parce que justement Prigojine s'est autorisé des largesses au nom de cette autonomie. Donc, clairement, la plus grande différence sera à ce niveau-là, ça sera l'impact direct des autorités russes, le contrôle direct sur l'action que va mener Africa Corps. Et ça, ça va changer de l'autonomie de Wagner. Sur le plan des droits de l'Homme, Wagner a commis plusieurs massacres, notamment dans la communauté peule du Mali. À Moura près de Mopti, en mars 2022, plus de 500 civils ont été tués par les Russes de Wagner. Est-ce que les Russes d'Africa Corps sont prêts à continuer les mêmes exactions à votre avis ou pas ? On verra. Si Wagner faisait le job entre guillemets et même sur le front ukrainien, recruter des prisonniers etc, c'est parce qu'on ne voulait pas mêler directement la Russie officielle à ces aspects-là, les massacres et cetera. Ça peut donc avoir un impact positif dans ce sens-là parce que le fait d'être lié directement au Kremlin peut avoir la conséquence d'être un peu plus regardant sur ces aspects-là, parce que ça peut remonter directement sur la réputation du Kremlin et de la Russie. On peut donc espérer qu'il y aurait moins d'exactions, même s'il faut rester vigilant et prudent.  Parce qu'Africa Corps, ça responsabilise directement Vladimir Poutine ? Beaucoup plus que Wagner. Sur le plan économique, Wagner crée des compagnies minières pour exploiter les ressources locales aussi bien au Mali qu'en République centrafricaine. Que va-t-il en être maintenant avec Africa Corps ? Je pense que la logique va se perpétuer, peut-être pas avec les mêmes acteurs, peut-être pas directement avec Africa Corps, qui va sans doute se concentrer sur ses aspects militaires. Mais il faut bien voir que l'on est dans une opération stratégique dans le sens large du terme, c'est-à-dire qu'on fait à la fois du politique, du militaire, du diplomatique, mais aussi de l'économie. Et donc, la Russie n'entend pas perdre les gains économiques de Wagner. Ce n'est pas possible. « Notre présence en Afrique s'accroît, nous allons nous concentrer principalement sur l'interaction économique et l'investissement », affirme Dmitri Peskov, le porte-parole du Kremlin. Ça va se traduire comment sur le terrain économique ? Aujourd'hui, l'un des reproches que l'on fait justement à la Russie, c'est de n'apporter sur le continent que son savoir-faire militaire. Aujourd'hui, elle va aussi essayer de montrer qu'elle sait être un partenaire économique fiable au même titre que la Chine, les pays occidentaux. Wagner, c'était pour trois ans, Africa Corps, c'est pour 30 ans ? Sauf changement de régime, je pense que la Russie est encore pour le moment au Mali, au Niger et au Burkina, dans un cadre plus durable, dans un cadre plus global. Et vous avez rappelé les mots de Peskov : c'est, aujourd'hui, asseoir à la fois du militaire, du diplomatique, de l'économique et même du culturel.

Le lièvre et la tortue et si cette fable t'apprenait à mieux avancer dans ta vie ? Dans cet épisode, je t'explique pourquoi la constance est plus puissante que la rapidité surtout quand on veut progresser dans sa foi, sa mémorisation du Coran ou tes objectifs personnels.

The Tragically Hip Top Forty Countdown: Song 19 – Jeff from BellevilleWelcome back, Hip faithful. This week on the Countdown, I'm joined by one of our most beloved Sunday Evening Jam regulars — the witty, wise, and wonderfully loquacious Jeff from Belleville. You know him. You love him. And if you've ever caught a live stream where he was in the comments, you've probably laughed out loud.But today? Today, we go deeper.Jeff takes us back to his teenage years, up in a century-old Belleville coach house where Road Apples first took hold and never let go. From bootleg tapes and roadside attractions to mosh pits, surprise shows, and backstage encounters — Jeff's Hipstory spans 31 shows and countless life moments tied to the soundtrack of this band.Along the way, we talk memory, meaning, and mortality — including the two cardiac arrests Jeff survived (yes, you read that right), and the unexpected video message he received from Paul Langlois while recovering. This episode reminds us why we do this show in the first place: for the love, for the connection, for the community.We even get a bonus English Lit breakdown of King Lear — and how defiance, irony, and Shakespearean tragedy might be woven into one of the Hip's most poetic tracks. (And yeah, we manage to keep the actual title of that track on the DL. You're welcome.)

La liste électorale a été publiée mercredi 4 juin, et c'est officiel : le nom de l'opposant Tidjane Thiam y est introuvable. En réalité, seule « la confirmation était attendue, » pointe Jeune Afrique, et c'est donc « sans grande surprise » qu'elle a été annoncée, admet Africanews. Sur ce point, la presse est unanime, et L'Observateur Paalga conclut : « on ne voyait pas très bien comment les indésirables d'Abidjan auraient pu se tirer d'affaire. » « Les » indésirables, au pluriel, car Tidjane Thiam n'est pas le seul exclu : ni Laurent Gbagbo, ni Guillaume Soro, ni Charles Blé Goudé n'ont obtenu leur ticket – ces derniers « en raison de leur condamnation judiciaire », rappelle Jeune Afrique. Et quand bien même, ils ont bénéficié d'une grâce présidentielle, seule « une amnistie pleine et entière » les aurait « remis en selle, » précise encore L'Observateur Paalga. Dans le cas de Tidjane Thiam, leader du PDCI, c'est encore un peu différent : lui aussi a « fait face à la rigueur de la justice, » raconte Africanews, cette fois en raison d'une « décision judiciaire qui remet en question sa nationalité ivoirienne au moment de son inscription » sur les listes – puisqu'il disposait à l'époque de la nationalité française.Quelles réactions des intéressés ?Du côté du PDCI, cela ne fait pas un pli, raconte Fraternité Matin : « le parti septuagénaire conteste cette décision, et exige la réintégration immédiate des personnalités concernées. » Mais en réalité, au-delà des prises de parole, la formation n'a plus beaucoup d'options et est même dans « l'impasse judiciaire nationale, » estime JA ; le Pays au Burkina Faso juge carrément que « les carottes sont cuites pour les leaders de l'opposition ». Une révision de la liste électorale étant exclue, un « revirement spectaculaire » du pouvoir étant improbable puisque, tance le journal, le pouvoir « se claquemure dans un silence assourdissant », ne reste qu'une option pointée par Jeune Afrique : « le droit international » et « la saisine du comité des droits humains des Nations unies », déjà annoncée. En plus, bien sûr, des appels à la mobilisation, qui risquent d'aggraver encore « la tension politique croissante » pointée par le magazine.Bref, s'inquiète L'Observateur Paalga, « on se demande si l'on s'achemine une fois de plus vers des élections tumultueuses. » Or, juge Le Pays : « il faut éviter à tout prix de réveiller les vieux démons. La Côte d'Ivoire (…) n'a pas besoin de ça. » Conclusion : « le président Alassane Ouattara doit savoir se montrer bon prince en calmant le jeu. » Le Sénégal s'intéresse à la situation ivoirienneEn témoigne la visite il y a quelques jours du Premier ministre Ousmane Sonko, sur laquelle revient Jeune Afrique. Deux jours de déplacement fin mai, au cours desquels, raconte le magazine, le chef du gouvernement sénégalais a « rend[u] visite à Laurent Gbagbo », avec qui il partage « les mêmes idées souverainistes et panafricanistes » et « estime que les années passées en prison les rapprochent. »En revanche, pointe JA toujours, « le cas de Tidjane Thiam (…) n'a pas été évoqué officiellement ».Il faut dire que le dirigeant sénégalais ne souhaitait pas ternir ses relations avec Alassane Ouattara, « avec lequel il a évoqué le renforcement de l'axe Abidjan-Dakar ». Ce souhait a été répété auprès du premier ministre Robert Beugré Mambé avec qui il a, cette fois, évoqué les nombreux accords de coopération entre les deux pays, et surtout avec qui il a convenu « d'organiser un forum afin de promouvoir les opportunités d'investissements dans leurs pays respectifs ».Chantiers politiques aussi au Sénégal Les chantiers politiques sont également sur le calendrier au Sénégal, avec cinq jours consacrés à un dialogue national sur le système politique. Soit « plusieurs jours d'intenses concertations », qui ont permis, s'enthousiasme Dakar Matin, « d'ouvrir une voie nouvelle pour la refondation du système politique. »À quelques milliers de kilomètres de là, Le Pays est moins dithyrambique, et rappelle que plusieurs partis politiques ont boycotté le dialogue, « dont ils remettent en cause la sincérité » et jugent que « l'organisation est biaisée ». Alors le titre s'interroge : cette initiative « répond-elle à des calculs politiques » ou traduit-elle véritablement « une volonté d'assainir le système » ? Quoi qu'il en soit, toutes les bonnes volontés du monde ne sauraient compenser « l'absence d'acteurs majeurs » qui, déplore Le Pays, « pourrait impacter négativement la portée de ce dialogue qui se voulait (…) celui de la refondation ». Il y a pourtant urgence, s'agace un éditorialiste de Dakar Matin : « les principaux adversaires de la République sont la corruption, l'enrichissement illicite, la haute trahison », contre lesquels la population souhaite que des mesures soient prises. « Jusqu'ici le soutien est immense », mais, prévient cet auteur, c'est un soutien sous conditions : « que les nouveaux gouvernants sachent que le peuple écoute et entend. » 

Avec Fouad Hassoun et Hugues de Bourbon, président de l'association Phoenix semeurs de paix https://www.le-phoenix.org/

Le prix du pétrole stagne à son plus bas niveau depuis la pandémie. Le baril de Brent de la mer du Nord s'échange aux alentours des 65 dollars, alors qu'il dépassait les 100 dollars après l'invasion russe de l'Ukraine en 2022. Le résultat d'un changement de politique de la part des pays de l'Opep+. Alors qu'il y a deux ans, l'Opep+, qui regroupe les pays producteurs de pétrole et leurs alliés, avait réduit l'offre volontairement en espérant de faire monter les prix, elle a décidé en avril dernier de rouvrir les vannes. Il y a trois jours, il a été décidé d'augmenter encore les volumes d'or noir mis sur le marché.Selon les observateurs, c'est Riyad qui serait derrière ce changement de cap surprise. C'est l'Arabie saoudite qui avait fait comprendre début mai qu'elle pouvait supporter une baisse des prix pendant une période prolongée. L'Arabie saoudite semble se plier aux requêtes de Donald Trump. Peu après sa prise de fonction, le président américain avait demandé à son allié de produire davantage pour faire baisser les prix de l'or noir et par ricochet les prix à la pompe pour les consommateurs américains.La fin du boom de schiste aux États-UnisMais cette stratégie n'est pas sans conséquence sur le secteur du schiste aux États-Unis. Confrontés à une accumulation de pétrole sur les marchés, les foreurs de schiste américains ont dû arrêter plusieurs de leurs plateformes pour faire face à la chute des prix. On s'attend à une baisse de production américaine de 1,1% l'année prochaine, à 13,3 millions de barils par jour.Ces producteurs de pétrole de schiste, qui avaient fait des États-Unis le plus grand producteur mondial d'or noir, se retrouvent aujourd'hui devant la première crise majeure de leur secteur. Si les prix de brut devaient descendre à 50 dollars, la production américaine pourrait perdre jusqu'à 300 000 barils par jour. Soit davantage que la production totale de certains petits pays membres de l'Opep+. Les compagnies américaines ne pourront clairement pas suivre. Des suppressions d'emplois ont déjà commencé.À lire aussiLe cours du pétrole chute après les annonces de l'Opep+ accélérant sa production de brut

Wicked, Travis, Fae, and Dread chat about Wes Craven's Invitation to Hell.So It's a Nick Cage Movie. Until Death: Oops All Deaths. He Accounted Things. Dog Popcorn Paranoia. A Less Produced Xtro. A Little Baby Ginger. The Killer Kite/Sewer Gator Predicament. Ed and Lorraine Warren's Retirement Plan. Ryan Reynolds Shirtless in the Rain. Renting Books from the Library. Travis Finished the Movie, But It Wasn't the End. 30 Seconds Synopsis by GORE. Murphy's Brown. New Game: Why Did I Die? All Those McNuggets are Dead. Invititted to Hell. “Crazy Eyes” Cassidy. We All Need a Really Good DP. Subspence. Support us on Patreon at patreon.com/GORE13Check out our website created by Baumbie GOREpodcast.comFollow the show on Bluesky @GOREpodcast.bsky.social Email the show at GOREpodcast13@gmail.com

I had a real fun time chatting with Beth La Manach, whose new cookbook, “Entertaining 101” just released. Beth's YouTube channel is wildy entertaining and she is also on Substack so you can follow her Entertaining with Beth Now since Beth makes it so easy lets all get to Entertianing!EPISODE TRANSCRIPT:Stephanie Hansen:Hello, everybody. Welcome to Dishing with Stephanie's Dish. I'm Stephanie Hansen and I like to talk to people obsessed with food. In particular, I enjoy cookbook authors and today I'm with Beth Lamonic and she is the author of a cookbook that just the title alone, I feel like holy cats. That's so intimidating. It is called entertaining one zero one. Beth, that just makes you, like, right on the level of Martha Stewart in my brain. Were you nervous about calling it one zero one?Beth Le Manach:No. Because the way that I'm thinking about the title is it's really targeted towards beginners or veterans who just need it to be easier and quicker. And I think everybody loves a one zero one entry point because they know it's not gonna be intimidating. It's gonna be accessible.Stephanie Hansen:Well, you are not a one zero one in your chops. You have over 662,000 followers on YouTube. They were like, oh, she has a a YouTube channel. And I went to look. I was like, holy cats. Tell me the name of your YouTube channel because I forgot to write it down. Recipes for entertaining. Was that what it was called?Beth Le Manach:No. It's called Entertaining with Beth.Stephanie Hansen:Got it. Okay. So you also are very fascinating, but I'm gonna get to that part in just a second. Take me through, like, your journey of, like, the how you started the YouTube and how we are that you're just is this your first book?Beth Le Manach:Yes. It isn't my first book. I know. I've been in a long time. I know exactly. Yeah. So it's kind of a long story, but I'll give you the highlights. I started my YouTube channel because I was by trade a producer for television, lifestyle television, and I got my start with the Scripps network.Beth Le Manach:So Food Network, HGTV, Fine Living, I was producing a bunch of content for them. I saw everything going online, digital. So I was like, I wanna produce digital content for the web. I got a job at a company that had a huge order for YouTube. So this was right around 2011 when YouTube started getting grants to media companies to produce quality content so they could get the advertisers to actually advertise against it. Because up into that point, it was a lot of, you know, skate board tricks and cat videos and stuff like that. Yeah. And so since I had come up with all of this kind of lifestyle content, my boss was like, okay. Create a YouTube channel that women will love. And I was a new mom. I had two small kids, and I was into all this lifestyle content, but I knew nothing about YouTube. So I had to really learn what it was, and little by little, we started to just create content. That was food content, fashion, beauty, all the things that I thought, like, women would be interested in.And then one day, my boss came to me and said, you know what? We are, like, really behind on the hours here that we have to deliver. We gotta pep this up a bit. What do you got? And I was like, I think we should do, like, entertaining shows, like, thirty minute shows, like what we used to do for TV. Like, let's do the perfect dinner party. He's like he was like, well, who are we gonna get to do that? And I was like, me. I love to cook, and I have a lot of recipes. And at the time, I just bought a house, and I was like, you know, come to my house. You don't have to pay me.You're already paying me, and let's knock off a few of these episodes. So we did about 16 of them, and then my boss was like, you know, this is really resonating with people. Like and and it really hit me at that point that I thought, how is this new information for people? Because I had grown up with Martha Stewart and Ina Garten, and I just thought that everybody was watching this. But people at the time on YouTube were just getting into, like, all the beauty gurus, and those girls were now aging up and sort of, like, having their first apartment and getting married. And they weren't suddenly gonna go offline and go look at magazines and books. They were staying online.Stephanie Hansen:Yeah.Beth Le Manach:And I think that's where it really resonated. And so long story short, I did that until I started to do it full time, and now the channel is mine, and I just do it full time.Stephanie Hansen:It explains lots of things. One, how prescient of you to see this digital age coming. So very smart.Beth Le Manach:Yeah.Stephanie Hansen:Two, I always talk about first mover advantage. And whenever there's a new platform or something, I always make sure that I log on. I save my handle. Even if I don't know if I'm gonna use it or do anything with it, I I believe that being the first in a space or in in a being a handful of first in a space is part of what gets you that first mover advantage. So note to self people because there's gonna be a lot of social enterprises that are coming in our future. And then also, like, sometimes the keeping it simple is the best. Like, you just assume that everybody knows how to, you know, make a delicious apparel spritz, but necessarily they don't. So that what you can offer in your most authentic way is, valuable.And that's, I guess, why you did this as your first book because you seem like you really are taking and packaging a lot of this in a way that feels authentic to you, and that's what people want.Beth Le Manach:I think they do. I mean and I think that's what YouTube has really taught me is that there are thousands of chicken Parmesan recipes on YouTube, but people will still ask me, but we want your recipe. Not because my recipe is gonna be better than anybody else's recipe because there's only a couple of ways around making a chicken parm, but because they want my point of view. And I think that that's what makes YouTube so human, and that's why they called it YouTube because it is about you and how you how I prepare chicken parmesan recipe could be different than how you prepare it. And the things that we're gonna highlight could be different based on our own lived experience, and I think that's what makes it really human and really fun.Stephanie Hansen:Yeah. Your show is also very beautiful. I just started doing a TV show, with Fox here locally, and lighting is so important. And my own YouTube is horribly lit and embarrassing. Yours is incredible.Like, do you have my normal lights set up?Beth Le Manach:No. My gosh. You know what my light setup is now? No lights. The light setup is no lights because I went round and round, and I have, you know, a lot of different experience. Like, I started with the big crew of seven people people that would come, and then I would go back, like, after COVID, and there was no people. And then I had to learn it all myself, and then I moved to France, and I was like, I can't carry all this stuff with me. I have gone back and forth on the lighting, and I always go back to the fact that, like, natural lighting for food is just the best lighting, and then just adjust the camera settings. Like, you're much better off doing that and know which angles of the kitchen give you the best softest light because that you can always reproduce the camera, but you can't always reproduce the exact temperature and light. And, like, that just was making me crazy. So I just decided to finish the lights.Stephanie Hansen:Yeah. That is really the tip. Yes. I like it. You mentioned this move to France, and I I you have through the course of your channel and through the course career here. Also, you had a like, it sounded like a rental in France that you made into a full time home.Beth Le Manach:Yes. Exactly. So my husband is French, and we had been coming to France every year or so when we were married. And then we took a break when we had kids, and then we started to bring the kids when they were, like, five and two.Stephanie Hansen:So you and your husband moved to France, and he's French. Yes. So he's like your Jeffrey.Beth Le Manach:Yeah. You could say that. Yeah. He, he he definitely, has inspired me a lot, I think, with the French lifestyle and French cooking. And we would come to France every summer just to vacation, and then we thought, okay. Let's stop renting all these houses. Let's buy a house and then become the renter like, become the person renting. That was a better investment for us.Beth Le Manach:And then, I don't know, we just he got to a point in his life where he was like, I see all my friends retiring in France. That's where I wanna be. And I think that's the blessing and the curse of marrying a foreigner. At one point, they're gonna wanna go back, and you just have to be ready for that. So I was always ready for it because I've always loved France, and I just thought, like, that's a fun experience. Yeah. Let's go do that.Stephanie Hansen:Do you read David Leibovitz's blog?Beth Le Manach:Yes. I do. I love him. Yeah. He's great.Stephanie Hansen:I've learned so much. I have, relatives that are from Montreal, which is not France, but they've spent time in France. And Yeah. He just talks a lot about the difficulties of living in France and being an American transplant living in France.Are there things that you have found that you're just like, oh, I just wish I could get this or something that you're craving to miss?Beth Le Manach:Prepared broths and stocks. Like, you know, when you go in The States, you go to the grocery store and you see, like, a million organic chicken broth, beef broth, like, in every brand that takes up practically a whole file. Here, you cannot get that. You can get the cubes where you're making it, but it's like you're wasting a whole cube for two cups of broth, and you may not need the two cups of broth. Like, I love those little one cup ones that we can get in those days. That, we cannot get here. And I I don't know why. A lot of me thinks, like, it just takes up too much space on the shelves, and maybe the little cubes are better, but I do miss that.Stephanie Hansen:Do you have that better than bouillon product?Beth Le Manach:We don't have that. I have not seen that. Uh-uh. Like, there's a lot of different kinds of these little broth cubes too, and I've been trying all of them. Some of them are horrible, and some of them are okay, but there's nothing like the Swanson's chicken broth. Like, I really kinda miss that. I love that. And Land O'Lakes spread the butter.Beth Le Manach:Land O'Lakes butter. Even though we have a million wonderful butters here in France for baking, nothing is quite like the Land O'Lakes salted butter in my opinion.Stephanie Hansen:I live in Minnesota, the home of Land O'Lakes, so that makes me real happy. Alright. So entertaining one zero one is about simple, easy ways to start your entertaining life, whether it be like a signature cocktail for mom's brunch or an egg bake for Christmas or, just a simple, like, Friday night dinner party. What are some of your favorite entry points for entertaining?Beth Le Manach:Yeah. Well, I think brunch. I think brunch is the beginners, like, home run because there's no fancy roasts that you have to learn how to carve. It's pretty inexpensive because you're not serving a ton of wines and cocktails. It's fairly cheap too because of what you're making. It's eggs and bread and fruit. And it's easy because you can, like, prep in the morning, and then people come at, like, eleven. And it doesn't take the whole night.Beth Le Manach:Like, it's not gonna go on for hours and hours. Like, people usually leave around two or three. I just think it's a great entry point for people. Yeah. I mean, I think, you know, once you get into the holidays, like the Thanksgiving and the Christmas, you wanna get a few brunches under your belt, maybe a few dinners. I always say start with four, then have six, but don't ever start having 10 guests, which is what Thanksgiving is. So don't start there. Yep.Beth Le Manach:Because people usually get themselves so stressed out for entertaining because I think they don't start at the right entry point. And then they never wanna do it again because it was a big mess and, you know, it was so stressful because I think they didn't work their way up to it. You know what I mean?Stephanie Hansen:Yeah. I never thought about that, but that's really a clever way to think about it. I also think too choosing, like, the main dish and then building from there is helpful. Like Yes. I I don't know why I was afraid to cook salmon for forever, but, but, really, roasting a whole side of salmon is a great dish for entertaining.Beth Le Manach:Super easy, beautiful, super delicious. Yeah. I I think that people feel like they get sort of stressed out at all of the organization, like, the the timing of it. Because most people don't have, like, restaurant cook experience where everything is timed. So my philosophy is always, like, one or two things, two max that's, like, active cooking, The rest, assembly and the rest, premade. So, like, if you balance out the portfolio of dishes so that they're not all active cooking, it's just gonna make your life so much easier.Stephanie Hansen:And so Don't you think too, like, what I always discover with entertaining is people are just so delighted to come, to be invited to something. We don't do this enough.Beth Le Manach:We don't do it enough because I think people are afraid of how it's gonna go because maybe they had one or two bad experiences or because, you know, for better or for worse, I'm probably contributing to this, but there is so much food media out there between the blogs and the Instagram and the Pinterest and television and books that, like, it can get very overwhelming. What do you serve and, you know, where do you begin? That I really wanted to create, like, here are the hundred and one recipes that, like, everybody should just know how to make. Like, it's just should be part of your repertoire. Like, get the basics down first and get the ones that you crave. So, like, of course, everybody wants to know how to make a turkey at Thanksgiving or a key lime pie at Easter or barbecue chicken in the summer. Like, these are the things we are all sort of craving perennially. And if you can get those right, then you go to, like, one zero two, which is, you know, the more sophisticated flight files and that kind of thing.Stephanie Hansen:Second book, are you already thinking about it?Beth Le Manach:Oh my gosh. No. Because I'm still recovering from the first book. You know, you're a good book author. I had no idea how all consuming it is. In a good way. Of it taken. It was a definite two year project, you know, between the testing, the writing, the photography, like, all of it.Stephanie Hansen:Yeah. What part did you love, and what part did you hate?Beth Le Manach:I really love the testing. You know? Like, really taking the time to test each recipe and getting excited about being able to share it, thinking of all of my subscribers that I've had over the years and thinking, oh, this person's gonna love this, and, oh, that person is really this is really gonna help that person. I love that. I love the writing. I didn't think I would love that as much, but I really love that, the stories and the tips and the kind of bringing the recipe to life. As much as I love the results of the photo shoot, that was probably the most exhausting, I think. And to have to then remake all a hundred and one recipes again. And, you know, at that point, it's not just me in the kitchen.It's a whole team of people and making sure, like, oh, that's not supposed to look like that or, like, oh, that crust shouldn't be like you know? And, like, that I found very taxing. But it was great to see all the photos at the end of the shoot. Like, oh, wow. We did all that.Stephanie Hansen:Did you have to cut some recipes, and was that hard to do?Beth Le Manach:We didn't I would cut them in the testing. We didn't we we basically shot everything that we planned, so that was great. But there were recipes that I just kept thinking, this is good, but it's too complicated, or this is not delivering on my motto of, like, minimum effort, maximum impact. This is, like, maximum effort from maximum impact, but, like, I didn't wanna go there. I wanted to keep it really easy and accessible for people. So those were the recipes that usually got the pitch.Stephanie Hansen:Was it harder? When did you move to France, and was this in the middle?Beth Le Manach:Yeah. It was. Of course. That was the craziest thing about it. We did the photo shoot in May, and we moved in June. So as soon as the, like, photo team left at the May, we were like, okay. Let's wrap it up. And we started to just put things in boxes and because I couldn't, like, take the whole house apart because I needed all the props, and I needed a certain amount of furniture and dishes and thing, you know, that I couldn't take.Beth Le Manach:So yeah. Stephanie Hansen:did you move all that stuff? Do you still have it? Because people don't realize, like, when you're styling photos, you know, you need all this stuff that you have.Beth Le Manach:You you need all this stuff, and I had a ton of props as we all do. You know, anybody that's in this business has a ton props. And I used them all for the cookbook, but I could not take them all with me to France. It's just it was gonna be too expensive. And I was actually afraid that some of them would break anyway, so I gave them to a lot of the, prop master who was working on the cookbook. Like, she took a a bunch. Everybody on the shoot took some, and we had a fully furnished house here in France that we were renting. So and, of course, every time I come, I would hit a flea market and buy more stuff.So, like, I just had no more rooms for any more stuff, so I just had to, you know, give away.Stephanie Hansen:Yeah. That's it's kinda liberating and kinda freeing, though, in and of itself.Beth Le Manach:It is. It is.Stephanie Hansen:Who do you look up to for entertaining?Beth Le Manach:Oh, you know, all the greats. I love Martha Stewart. I love Ina Garten. I'm trying to think, like, if I there's a couple of substackers that I really love. There's a woman, little Chavita is the name of her substack. I let do you know her? Do you follow her substack? I think yeah. I just I love her sort of effortless elegance. I love things that don't feel overly fussy or feel overly staged.Beth Le Manach:Yeah. There's a lot of Instagrammers too that you just see that you're like, oh, yeah. I love that. I don't know. Yeah. I think and my parents, like, I love the way that they entertain, and I've always, like, looked up to their sort of style of entertaining.Stephanie Hansen:You mentioned, chicken parm experience, and I just happen to have read a whole thing about an influencer that apparently grabbed some very similar recipes from, some recipe writers and then repackaged them and put them in her book in Australia that's been, like, a multimillion bestseller. And I always worry and wonder about that because it's very hard to make a recipe your own for something like a chicken farm. And I really cooking very basic and presenting very basic recipes that people have been doing for forever and short of, like, saying, you know, I got inspiration or I adapted from. I do wonder if we're getting into this place where the Internet is just full of 6,000 chicken parmesan recipes that are all the same.Beth Le Manach:Yeah. I mean, I think what really, sets them apart though is the way you go about it. Like, I can remember a copyright lawyer telling me, like, you can't actually copyright the ingredients, but you can copyright the method. And I think, you know, for anybody who cooks a lot, there is a method that you go about making the recipe that's based on your experience, like the do's and more importantly the don'ts. Like, don't do that because you're gonna have a salvee chicken parm. Make sure you do this because it'll crisp up more. So, like, in my chicken parmesan video on YouTube, I labeled it a little bit different. I think it's something like the six tips to a great chicken parm, and that's just based on my experience.Like, fry it in a cast iron pan, presalt the chicken so that it's nice and juicy. Once it comes out of the pan, put it on a cooling rack with a, you know, something like a cookie rack so that it doesn't get all soggy. Add a little Parmesan tea. Like so I think that people make very classic recipes their own by adding their own personality and their own little tips and tricks that they've learned along the way to guarantee success. So I feel like, you know, even in the age of AI and everybody's like, oh, you know what? They're only gonna get these recipes from AI. It's like, yeah. But you're not gonna get that human experience of, like, here's what I did that doesn't work. Here's what I've done that works really well.So I think that's kind of our, you know, competitive edge, I guess, against the robots.Stephanie Hansen:Yeah. And the superpower that maybe will separate, finally, the weed from the chaff as it were. Because if we are all then making similarly the same thing, it is how we're doing it and also how we're performing the content because, like, people get interested in you as a human and you as how you do things, and they wanna follow you and your point of view and think you're funny or whatever your superpower is.Beth Le Manach:Exactly. And that's why I think video is so powerful because that doesn't always come across on the printed page or with a photograph. But when you are on video and you're spending time, like, building this audience on YouTube, it is a way to connect in a more human way with people. And that also, when they search chicken parm and they see three or four results come up, if they already know you because they've watched your video, they you do feel like a friend to them, and they want your point of view. So I think, you know, it was worth all those years and years of uploads because it does help you, like, ingratiate yourself a little bit more to the audience. You know?Stephanie Hansen:Yeah. And, also, I think if you just this is a weird thing to say, but I've been thinking about this a lot because I have a speech later today, and and I wasn't sure what I was gonna speak about. And my husband's like, oh, are you gonna talk about women in business? I was like, no. I think I'm gonna talk about my regs to not riches story, which is, like, people have all these different experiences. Right? And you're always comparing yourself to other people or trying to measure up or trying to get as many likes or follows or comments. And really what I always keep coming back to is that people just want authentic, friendly, nice people in their kitchen to spend time with them.Beth Le Manach:I think so. A %. Especially if it's something that they're a little unsure about, they want the reassurance that, like, it's going to be okay. Like, yeah, we're gonna do it together. You know? Like, I think that that's very reassuring for people.Stephanie Hansen:One of the, recipes that I happen to see on your YouTube really just, like, blew my mind, and I think it's based on your French experiences about almond croissants.Beth Le Manach:Oh, yeah. Yeah. That's from the book.Great. It is in the book. Yeah.Stephanie Hansen:I'm obsessed with almond croissants, and what you did was you took day old croissants and then made, like, a beautiful almond filling, and voila, almond croissants. It's it never occurred to me that that would be a way that you could do that without, you know, like, laminating dough and I mean doing all the hard work.Beth Le Manach:Yeah. Well, I laughed out loud because I didn't realize, and my husband shared this with me when we were sort of newly married, that almond or croissants were made because that was a way that the bakeries could use up the day old croissants that didn't sell because very few things go to waste in France, especially foods. Then it, like, made perfect sense. Like, oh, of course. So if they're doing that, like, we could be doing that. Yeah. Absolutely. Have, like, the yeah.We just don't have the day old croissants, but, like, you can do it with fresh if you just split them open and let them dry out while you make the filling, and it's just as good.Stephanie Hansen:So you have an event that's coming up at Cooks At Crocus Hill, June Eighth, 4 PM. As we record this, there's only a few tickets left. So by the time it actually airs, you probably won't have the privilege of getting tickets unless you decide to do another night. Is that a possibility?Beth Le Manach:We don't know because I have to leave the next day for my next tour. So this is the thing that I yeah. I'm learning about the book tours is you have to be quick about it because it is expensive to go to all these cities.Stephanie Hansen:Yes. And how many citiesBeth Le Manach:are you going to on your tour? I'm going to seven.Stephanie Hansen:Okay. Okay. That is gonna be great. Yeah. So we are speaking with Beth Lamonic, and she is the author of entertaining one zero one. And you can find her book, recipes every host should know how to make. I thought that was a great subtitle too, by the way. Very clear. Everybody knew exactly what they were gonna be getting from your book. Do you have a Substack too, or how do you want people to follow it?Beth Le Manach:Yes. I do. I have a Substack. That would be great. People can follow me there. It's called entertaining with Beth.Stephanie Hansen:And how are you enjoying that as a platform?Beth Le Manach:I love it. I mean, this is the funny thing is, like, writing the cookbook did introduce me to this, like, other way to create, which is writing. And I think it came at the perfect time because we moved to France around the same time that I was doing more on Substack. So I share the recipes there, which are free. But then if people wanna be part of my paid community, once a month, I do an essay about what it's like living in France. I'm kind of the good, bad, and the ugly, you know, because there is so much material that happens, and that's just been a really fun exercise to share that, just in the written page. And and sometimes I include little videos in it too. So It's been It's always fun too, Stephanie Hansen:I think, as creators to have other outlets and more outlets. Yeah. And, you know, I I know people find this hard to believe, but with the exception of, like, in any industry, the top 10% of us are cobbling this together. Right? You're at the end of the year, when you're doing your taxes, you have 52 tiny pots of money that you add up together. Right. And Substat is another tiny pot, but is giving a lot of joy to a lot of people and allowing them to flex in unique and creative ways.Beth Le Manach:It is. It absolutely is. And and I think too because if you stay with, like, kinda one medium, like, I've been doing video for so many years, thirteen years video, it gets really tiring, and you start to get a little fatigued by it all. So it kinda jump starts your creativity again to be like, oh, now I'm gonna write some things, and now I'm gonna and then it sort of helps the video because you look at it with fresher eyes.Stephanie Hansen:Yeah. I love it. Well, Beth, it's been a delight to speak with you. Thanks for being on the podcast today. Good luck with the tour. Beth Le Manach: thanks for having me.Stephanie Hansen:Yes. Are you on presale right now?Beth Le Manach:Yes. We're on presale, and then it goes on sale, for real on June 3.Stephanie Hansen:Okay. So we're gonna launch this podcast, I believe, right before the launch. If you can presale, because you guys that listen know presales are super important to cookbook authors, all of those sales that they've generated up on the presale count towards the first day sales, which hopefully, if all things go great, launches them on bestseller list. Right? That's what we're all trying to do. Beth, I think you've got a great shot at it because your book, looks great. I've watched a bunch of your videos, and I'm just glad that you're getting a chance to come to Saint Paul, Minnesota. Cooks Of Crocusil is a great spot. You're gonna have a blast.Beth Le Manach:Yes. I hope so. It looks amazing.Thank you so much for having me. I really appreciate it.Stephanie Hansen:Enjoy your travels. Hopefully, we'll speak again sometime. Sounds goodStephanie Hansen:Thanks, Stephanie. Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

I had a real fun time chatting with Beth La Manach, whose new cookbook, “Entertaining 101” just released. Beth's YouTube channel is wildy entertaining and she is also on Substack so you can follow her Entertaining with Beth Now since Beth makes it so easy lets all get to Entertianing!EPISODE TRANSCRIPT:Stephanie Hansen:Hello, everybody. Welcome to Dishing with Stephanie's Dish. I'm Stephanie Hansen and I like to talk to people obsessed with food. In particular, I enjoy cookbook authors and today I'm with Beth Lamonic and she is the author of a cookbook that just the title alone, I feel like holy cats. That's so intimidating. It is called entertaining one zero one. Beth, that just makes you, like, right on the level of Martha Stewart in my brain. Were you nervous about calling it one zero one?Beth Le Manach:No. Because the way that I'm thinking about the title is it's really targeted towards beginners or veterans who just need it to be easier and quicker. And I think everybody loves a one zero one entry point because they know it's not gonna be intimidating. It's gonna be accessible.Stephanie Hansen:Well, you are not a one zero one in your chops. You have over 662,000 followers on YouTube. They were like, oh, she has a a YouTube channel. And I went to look. I was like, holy cats. Tell me the name of your YouTube channel because I forgot to write it down. Recipes for entertaining. Was that what it was called?Beth Le Manach:No. It's called Entertaining with Beth.Stephanie Hansen:Got it. Okay. So you also are very fascinating, but I'm gonna get to that part in just a second. Take me through, like, your journey of, like, the how you started the YouTube and how we are that you're just is this your first book?Beth Le Manach:Yes. It isn't my first book. I know. I've been in a long time. I know exactly. Yeah. So it's kind of a long story, but I'll give you the highlights. I started my YouTube channel because I was by trade a producer for television, lifestyle television, and I got my start with the Scripps network.Beth Le Manach:So Food Network, HGTV, Fine Living, I was producing a bunch of content for them. I saw everything going online, digital. So I was like, I wanna produce digital content for the web. I got a job at a company that had a huge order for YouTube. So this was right around 2011 when YouTube started getting grants to media companies to produce quality content so they could get the advertisers to actually advertise against it. Because up into that point, it was a lot of, you know, skate board tricks and cat videos and stuff like that. Yeah. And so since I had come up with all of this kind of lifestyle content, my boss was like, okay. Create a YouTube channel that women will love. And I was a new mom. I had two small kids, and I was into all this lifestyle content, but I knew nothing about YouTube. So I had to really learn what it was, and little by little, we started to just create content. That was food content, fashion, beauty, all the things that I thought, like, women would be interested in.And then one day, my boss came to me and said, you know what? We are, like, really behind on the hours here that we have to deliver. We gotta pep this up a bit. What do you got? And I was like, I think we should do, like, entertaining shows, like, thirty minute shows, like what we used to do for TV. Like, let's do the perfect dinner party. He's like he was like, well, who are we gonna get to do that? And I was like, me. I love to cook, and I have a lot of recipes. And at the time, I just bought a house, and I was like, you know, come to my house. You don't have to pay me.You're already paying me, and let's knock off a few of these episodes. So we did about 16 of them, and then my boss was like, you know, this is really resonating with people. Like and and it really hit me at that point that I thought, how is this new information for people? Because I had grown up with Martha Stewart and Ina Garten, and I just thought that everybody was watching this. But people at the time on YouTube were just getting into, like, all the beauty gurus, and those girls were now aging up and sort of, like, having their first apartment and getting married. And they weren't suddenly gonna go offline and go look at magazines and books. They were staying online.Stephanie Hansen:Yeah.Beth Le Manach:And I think that's where it really resonated. And so long story short, I did that until I started to do it full time, and now the channel is mine, and I just do it full time.Stephanie Hansen:It explains lots of things. One, how prescient of you to see this digital age coming. So very smart.Beth Le Manach:Yeah.Stephanie Hansen:Two, I always talk about first mover advantage. And whenever there's a new platform or something, I always make sure that I log on. I save my handle. Even if I don't know if I'm gonna use it or do anything with it, I I believe that being the first in a space or in in a being a handful of first in a space is part of what gets you that first mover advantage. So note to self people because there's gonna be a lot of social enterprises that are coming in our future. And then also, like, sometimes the keeping it simple is the best. Like, you just assume that everybody knows how to, you know, make a delicious apparel spritz, but necessarily they don't. So that what you can offer in your most authentic way is, valuable.And that's, I guess, why you did this as your first book because you seem like you really are taking and packaging a lot of this in a way that feels authentic to you, and that's what people want.Beth Le Manach:I think they do. I mean and I think that's what YouTube has really taught me is that there are thousands of chicken Parmesan recipes on YouTube, but people will still ask me, but we want your recipe. Not because my recipe is gonna be better than anybody else's recipe because there's only a couple of ways around making a chicken parm, but because they want my point of view. And I think that that's what makes YouTube so human, and that's why they called it YouTube because it is about you and how you how I prepare chicken parmesan recipe could be different than how you prepare it. And the things that we're gonna highlight could be different based on our own lived experience, and I think that's what makes it really human and really fun.Stephanie Hansen:Yeah. Your show is also very beautiful. I just started doing a TV show, with Fox here locally, and lighting is so important. And my own YouTube is horribly lit and embarrassing. Yours is incredible.Like, do you have my normal lights set up?Beth Le Manach:No. My gosh. You know what my light setup is now? No lights. The light setup is no lights because I went round and round, and I have, you know, a lot of different experience. Like, I started with the big crew of seven people people that would come, and then I would go back, like, after COVID, and there was no people. And then I had to learn it all myself, and then I moved to France, and I was like, I can't carry all this stuff with me. I have gone back and forth on the lighting, and I always go back to the fact that, like, natural lighting for food is just the best lighting, and then just adjust the camera settings. Like, you're much better off doing that and know which angles of the kitchen give you the best softest light because that you can always reproduce the camera, but you can't always reproduce the exact temperature and light. And, like, that just was making me crazy. So I just decided to finish the lights.Stephanie Hansen:Yeah. That is really the tip. Yes. I like it. You mentioned this move to France, and I I you have through the course of your channel and through the course career here. Also, you had a like, it sounded like a rental in France that you made into a full time home.Beth Le Manach:Yes. Exactly. So my husband is French, and we had been coming to France every year or so when we were married. And then we took a break when we had kids, and then we started to bring the kids when they were, like, five and two.Stephanie Hansen:So you and your husband moved to France, and he's French. Yes. So he's like your Jeffrey.Beth Le Manach:Yeah. You could say that. Yeah. He, he he definitely, has inspired me a lot, I think, with the French lifestyle and French cooking. And we would come to France every summer just to vacation, and then we thought, okay. Let's stop renting all these houses. Let's buy a house and then become the renter like, become the person renting. That was a better investment for us.Beth Le Manach:And then, I don't know, we just he got to a point in his life where he was like, I see all my friends retiring in France. That's where I wanna be. And I think that's the blessing and the curse of marrying a foreigner. At one point, they're gonna wanna go back, and you just have to be ready for that. So I was always ready for it because I've always loved France, and I just thought, like, that's a fun experience. Yeah. Let's go do that.Stephanie Hansen:Do you read David Leibovitz's blog?Beth Le Manach:Yes. I do. I love him. Yeah. He's great.Stephanie Hansen:I've learned so much. I have, relatives that are from Montreal, which is not France, but they've spent time in France. And Yeah. He just talks a lot about the difficulties of living in France and being an American transplant living in France.Are there things that you have found that you're just like, oh, I just wish I could get this or something that you're craving to miss?Beth Le Manach:Prepared broths and stocks. Like, you know, when you go in The States, you go to the grocery store and you see, like, a million organic chicken broth, beef broth, like, in every brand that takes up practically a whole file. Here, you cannot get that. You can get the cubes where you're making it, but it's like you're wasting a whole cube for two cups of broth, and you may not need the two cups of broth. Like, I love those little one cup ones that we can get in those days. That, we cannot get here. And I I don't know why. A lot of me thinks, like, it just takes up too much space on the shelves, and maybe the little cubes are better, but I do miss that.Stephanie Hansen:Do you have that better than bouillon product?Beth Le Manach:We don't have that. I have not seen that. Uh-uh. Like, there's a lot of different kinds of these little broth cubes too, and I've been trying all of them. Some of them are horrible, and some of them are okay, but there's nothing like the Swanson's chicken broth. Like, I really kinda miss that. I love that. And Land O'Lakes spread the butter.Beth Le Manach:Land O'Lakes butter. Even though we have a million wonderful butters here in France for baking, nothing is quite like the Land O'Lakes salted butter in my opinion.Stephanie Hansen:I live in Minnesota, the home of Land O'Lakes, so that makes me real happy. Alright. So entertaining one zero one is about simple, easy ways to start your entertaining life, whether it be like a signature cocktail for mom's brunch or an egg bake for Christmas or, just a simple, like, Friday night dinner party. What are some of your favorite entry points for entertaining?Beth Le Manach:Yeah. Well, I think brunch. I think brunch is the beginners, like, home run because there's no fancy roasts that you have to learn how to carve. It's pretty inexpensive because you're not serving a ton of wines and cocktails. It's fairly cheap too because of what you're making. It's eggs and bread and fruit. And it's easy because you can, like, prep in the morning, and then people come at, like, eleven. And it doesn't take the whole night.Beth Le Manach:Like, it's not gonna go on for hours and hours. Like, people usually leave around two or three. I just think it's a great entry point for people. Yeah. I mean, I think, you know, once you get into the holidays, like the Thanksgiving and the Christmas, you wanna get a few brunches under your belt, maybe a few dinners. I always say start with four, then have six, but don't ever start having 10 guests, which is what Thanksgiving is. So don't start there. Yep.Beth Le Manach:Because people usually get themselves so stressed out for entertaining because I think they don't start at the right entry point. And then they never wanna do it again because it was a big mess and, you know, it was so stressful because I think they didn't work their way up to it. You know what I mean?Stephanie Hansen:Yeah. I never thought about that, but that's really a clever way to think about it. I also think too choosing, like, the main dish and then building from there is helpful. Like Yes. I I don't know why I was afraid to cook salmon for forever, but, but, really, roasting a whole side of salmon is a great dish for entertaining.Beth Le Manach:Super easy, beautiful, super delicious. Yeah. I I think that people feel like they get sort of stressed out at all of the organization, like, the the timing of it. Because most people don't have, like, restaurant cook experience where everything is timed. So my philosophy is always, like, one or two things, two max that's, like, active cooking, The rest, assembly and the rest, premade. So, like, if you balance out the portfolio of dishes so that they're not all active cooking, it's just gonna make your life so much easier.Stephanie Hansen:And so Don't you think too, like, what I always discover with entertaining is people are just so delighted to come, to be invited to something. We don't do this enough.Beth Le Manach:We don't do it enough because I think people are afraid of how it's gonna go because maybe they had one or two bad experiences or because, you know, for better or for worse, I'm probably contributing to this, but there is so much food media out there between the blogs and the Instagram and the Pinterest and television and books that, like, it can get very overwhelming. What do you serve and, you know, where do you begin? That I really wanted to create, like, here are the hundred and one recipes that, like, everybody should just know how to make. Like, it's just should be part of your repertoire. Like, get the basics down first and get the ones that you crave. So, like, of course, everybody wants to know how to make a turkey at Thanksgiving or a key lime pie at Easter or barbecue chicken in the summer. Like, these are the things we are all sort of craving perennially. And if you can get those right, then you go to, like, one zero two, which is, you know, the more sophisticated flight files and that kind of thing.Stephanie Hansen:Second book, are you already thinking about it?Beth Le Manach:Oh my gosh. No. Because I'm still recovering from the first book. You know, you're a good book author. I had no idea how all consuming it is. In a good way. Of it taken. It was a definite two year project, you know, between the testing, the writing, the photography, like, all of it.Stephanie Hansen:Yeah. What part did you love, and what part did you hate?Beth Le Manach:I really love the testing. You know? Like, really taking the time to test each recipe and getting excited about being able to share it, thinking of all of my subscribers that I've had over the years and thinking, oh, this person's gonna love this, and, oh, that person is really this is really gonna help that person. I love that. I love the writing. I didn't think I would love that as much, but I really love that, the stories and the tips and the kind of bringing the recipe to life. As much as I love the results of the photo shoot, that was probably the most exhausting, I think. And to have to then remake all a hundred and one recipes again. And, you know, at that point, it's not just me in the kitchen.It's a whole team of people and making sure, like, oh, that's not supposed to look like that or, like, oh, that crust shouldn't be like you know? And, like, that I found very taxing. But it was great to see all the photos at the end of the shoot. Like, oh, wow. We did all that.Stephanie Hansen:Did you have to cut some recipes, and was that hard to do?Beth Le Manach:We didn't I would cut them in the testing. We didn't we we basically shot everything that we planned, so that was great. But there were recipes that I just kept thinking, this is good, but it's too complicated, or this is not delivering on my motto of, like, minimum effort, maximum impact. This is, like, maximum effort from maximum impact, but, like, I didn't wanna go there. I wanted to keep it really easy and accessible for people. So those were the recipes that usually got the pitch.Stephanie Hansen:Was it harder? When did you move to France, and was this in the middle?Beth Le Manach:Yeah. It was. Of course. That was the craziest thing about it. We did the photo shoot in May, and we moved in June. So as soon as the, like, photo team left at the May, we were like, okay. Let's wrap it up. And we started to just put things in boxes and because I couldn't, like, take the whole house apart because I needed all the props, and I needed a certain amount of furniture and dishes and thing, you know, that I couldn't take.Beth Le Manach:So yeah. Stephanie Hansen:did you move all that stuff? Do you still have it? Because people don't realize, like, when you're styling photos, you know, you need all this stuff that you have.Beth Le Manach:You you need all this stuff, and I had a ton of props as we all do. You know, anybody that's in this business has a ton props. And I used them all for the cookbook, but I could not take them all with me to France. It's just it was gonna be too expensive. And I was actually afraid that some of them would break anyway, so I gave them to a lot of the, prop master who was working on the cookbook. Like, she took a a bunch. Everybody on the shoot took some, and we had a fully furnished house here in France that we were renting. So and, of course, every time I come, I would hit a flea market and buy more stuff.So, like, I just had no more rooms for any more stuff, so I just had to, you know, give away.Stephanie Hansen:Yeah. That's it's kinda liberating and kinda freeing, though, in and of itself.Beth Le Manach:It is. It is.Stephanie Hansen:Who do you look up to for entertaining?Beth Le Manach:Oh, you know, all the greats. I love Martha Stewart. I love Ina Garten. I'm trying to think, like, if I there's a couple of substackers that I really love. There's a woman, little Chavita is the name of her substack. I let do you know her? Do you follow her substack? I think yeah. I just I love her sort of effortless elegance. I love things that don't feel overly fussy or feel overly staged.Beth Le Manach:Yeah. There's a lot of Instagrammers too that you just see that you're like, oh, yeah. I love that. I don't know. Yeah. I think and my parents, like, I love the way that they entertain, and I've always, like, looked up to their sort of style of entertaining.Stephanie Hansen:You mentioned, chicken parm experience, and I just happen to have read a whole thing about an influencer that apparently grabbed some very similar recipes from, some recipe writers and then repackaged them and put them in her book in Australia that's been, like, a multimillion bestseller. And I always worry and wonder about that because it's very hard to make a recipe your own for something like a chicken farm. And I really cooking very basic and presenting very basic recipes that people have been doing for forever and short of, like, saying, you know, I got inspiration or I adapted from. I do wonder if we're getting into this place where the Internet is just full of 6,000 chicken parmesan recipes that are all the same.Beth Le Manach:Yeah. I mean, I think what really, sets them apart though is the way you go about it. Like, I can remember a copyright lawyer telling me, like, you can't actually copyright the ingredients, but you can copyright the method. And I think, you know, for anybody who cooks a lot, there is a method that you go about making the recipe that's based on your experience, like the do's and more importantly the don'ts. Like, don't do that because you're gonna have a salvee chicken parm. Make sure you do this because it'll crisp up more. So, like, in my chicken parmesan video on YouTube, I labeled it a little bit different. I think it's something like the six tips to a great chicken parm, and that's just based on my experience.Like, fry it in a cast iron pan, presalt the chicken so that it's nice and juicy. Once it comes out of the pan, put it on a cooling rack with a, you know, something like a cookie rack so that it doesn't get all soggy. Add a little Parmesan tea. Like so I think that people make very classic recipes their own by adding their own personality and their own little tips and tricks that they've learned along the way to guarantee success. So I feel like, you know, even in the age of AI and everybody's like, oh, you know what? They're only gonna get these recipes from AI. It's like, yeah. But you're not gonna get that human experience of, like, here's what I did that doesn't work. Here's what I've done that works really well.So I think that's kind of our, you know, competitive edge, I guess, against the robots.Stephanie Hansen:Yeah. And the superpower that maybe will separate, finally, the weed from the chaff as it were. Because if we are all then making similarly the same thing, it is how we're doing it and also how we're performing the content because, like, people get interested in you as a human and you as how you do things, and they wanna follow you and your point of view and think you're funny or whatever your superpower is.Beth Le Manach:Exactly. And that's why I think video is so powerful because that doesn't always come across on the printed page or with a photograph. But when you are on video and you're spending time, like, building this audience on YouTube, it is a way to connect in a more human way with people. And that also, when they search chicken parm and they see three or four results come up, if they already know you because they've watched your video, they you do feel like a friend to them, and they want your point of view. So I think, you know, it was worth all those years and years of uploads because it does help you, like, ingratiate yourself a little bit more to the audience. You know?Stephanie Hansen:Yeah. And, also, I think if you just this is a weird thing to say, but I've been thinking about this a lot because I have a speech later today, and and I wasn't sure what I was gonna speak about. And my husband's like, oh, are you gonna talk about women in business? I was like, no. I think I'm gonna talk about my regs to not riches story, which is, like, people have all these different experiences. Right? And you're always comparing yourself to other people or trying to measure up or trying to get as many likes or follows or comments. And really what I always keep coming back to is that people just want authentic, friendly, nice people in their kitchen to spend time with them.Beth Le Manach:I think so. A %. Especially if it's something that they're a little unsure about, they want the reassurance that, like, it's going to be okay. Like, yeah, we're gonna do it together. You know? Like, I think that that's very reassuring for people.Stephanie Hansen:One of the, recipes that I happen to see on your YouTube really just, like, blew my mind, and I think it's based on your French experiences about almond croissants.Beth Le Manach:Oh, yeah. Yeah. That's from the book.Great. It is in the book. Yeah.Stephanie Hansen:I'm obsessed with almond croissants, and what you did was you took day old croissants and then made, like, a beautiful almond filling, and voila, almond croissants. It's it never occurred to me that that would be a way that you could do that without, you know, like, laminating dough and I mean doing all the hard work.Beth Le Manach:Yeah. Well, I laughed out loud because I didn't realize, and my husband shared this with me when we were sort of newly married, that almond or croissants were made because that was a way that the bakeries could use up the day old croissants that didn't sell because very few things go to waste in France, especially foods. Then it, like, made perfect sense. Like, oh, of course. So if they're doing that, like, we could be doing that. Yeah. Absolutely. Have, like, the yeah.We just don't have the day old croissants, but, like, you can do it with fresh if you just split them open and let them dry out while you make the filling, and it's just as good.Stephanie Hansen:So you have an event that's coming up at Cooks At Crocus Hill, June Eighth, 4 PM. As we record this, there's only a few tickets left. So by the time it actually airs, you probably won't have the privilege of getting tickets unless you decide to do another night. Is that a possibility?Beth Le Manach:We don't know because I have to leave the next day for my next tour. So this is the thing that I yeah. I'm learning about the book tours is you have to be quick about it because it is expensive to go to all these cities.Stephanie Hansen:Yes. And how many citiesBeth Le Manach:are you going to on your tour? I'm going to seven.Stephanie Hansen:Okay. Okay. That is gonna be great. Yeah. So we are speaking with Beth Lamonic, and she is the author of entertaining one zero one. And you can find her book, recipes every host should know how to make. I thought that was a great subtitle too, by the way. Very clear. Everybody knew exactly what they were gonna be getting from your book. Do you have a Substack too, or how do you want people to follow it?Beth Le Manach:Yes. I do. I have a Substack. That would be great. People can follow me there. It's called entertaining with Beth.Stephanie Hansen:And how are you enjoying that as a platform?Beth Le Manach:I love it. I mean, this is the funny thing is, like, writing the cookbook did introduce me to this, like, other way to create, which is writing. And I think it came at the perfect time because we moved to France around the same time that I was doing more on Substack. So I share the recipes there, which are free. But then if people wanna be part of my paid community, once a month, I do an essay about what it's like living in France. I'm kind of the good, bad, and the ugly, you know, because there is so much material that happens, and that's just been a really fun exercise to share that, just in the written page. And and sometimes I include little videos in it too. So It's been It's always fun too, Stephanie Hansen:I think, as creators to have other outlets and more outlets. Yeah. And, you know, I I know people find this hard to believe, but with the exception of, like, in any industry, the top 10% of us are cobbling this together. Right? You're at the end of the year, when you're doing your taxes, you have 52 tiny pots of money that you add up together. Right. And Substat is another tiny pot, but is giving a lot of joy to a lot of people and allowing them to flex in unique and creative ways.Beth Le Manach:It is. It absolutely is. And and I think too because if you stay with, like, kinda one medium, like, I've been doing video for so many years, thirteen years video, it gets really tiring, and you start to get a little fatigued by it all. So it kinda jump starts your creativity again to be like, oh, now I'm gonna write some things, and now I'm gonna and then it sort of helps the video because you look at it with fresher eyes.Stephanie Hansen:Yeah. I love it. Well, Beth, it's been a delight to speak with you. Thanks for being on the podcast today. Good luck with the tour. Beth Le Manach: thanks for having me.Stephanie Hansen:Yes. Are you on presale right now?Beth Le Manach:Yes. We're on presale, and then it goes on sale, for real on June 3.Stephanie Hansen:Okay. So we're gonna launch this podcast, I believe, right before the launch. If you can presale, because you guys that listen know presales are super important to cookbook authors, all of those sales that they've generated up on the presale count towards the first day sales, which hopefully, if all things go great, launches them on bestseller list. Right? That's what we're all trying to do. Beth, I think you've got a great shot at it because your book, looks great. I've watched a bunch of your videos, and I'm just glad that you're getting a chance to come to Saint Paul, Minnesota. Cooks Of Crocusil is a great spot. You're gonna have a blast.Beth Le Manach:Yes. I hope so. It looks amazing.Thank you so much for having me. I really appreciate it.Stephanie Hansen:Enjoy your travels. Hopefully, we'll speak again sometime. Sounds goodStephanie Hansen:Thanks, Stephanie. Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

durée : 00:02:57 - Hommage à Fatima, une petite fille décédée à Changé le 26 mai 2018 - Sept ans après le décès de la petite Fatima, dans le parc des Ondines à Changé, ses parents souhaiteraient qu'une stèle soit érigée à l'endroit où elle est morte. Le 26 mai 2018, la fillette a été tuée par la chute d'une branche d'arbre, lors d'un orage.

Claire Marin s'intéresse aux épreuves de la vie : une rupture, un deuil, une maladie, ou encore la sensation tout à coup de ne plus être à sa place. Elle a signé aux éditions de L'Observatoire Rupture(s) en 2019, devenu un best-seller, Etre à sa place en 2022, puis Les Débuts, édité en 2023 aux éditions Autrement : trois livres qui forment une trilogie des identités mouvantes, sans cesse recomposées. A partir de juin, « In Silentio », une exposition au Lieu unique, à Nantes, entremêlera ses textes aux sculptures tricotissées de Jeanne Vicerial, « un monologue sur ce que c'est que d'être touché par une œuvre ».Elle nous reçoit chez elle, dans le 14e arrondissement de Paris, pas loin de la place Denfert-Rochereau. Au fond d'une cour, au dernier étage, son appartement est lumineux, mais pas suffisamment pour son « côté héliotrope ». Dans sa bibliothèque où, « à peu de choses près [elle s']y retrouve », se mêlent livres de philosophie, littérature, psychanalyse, art…Cette semaine, dans Le Goût de M, Claire Marin évoque son grand-père agriculteur qui collectionnait en secret des livres de philosophie, cachés dans de vieux placards de cuisine. De sa voix légèrement fêlée, elle liste les auteurs qui nourrissent son prochain ouvrage – Anni Albers, Henri Focillon, Sergio del Molino… –, ceux qui l'ont vue grandir – Maupassant, Steinbeck –, les philosophes qui l'ont marquée, et prolonge sa réflexion sur les ruptures, la peur d'être remplacé et la place de la femme dans le monde universitaire.Cet épisode a été publié le 30 mai 2025.Depuis six saisons, la journaliste et productrice Géraldine Sarratia interroge la construction et les méandres du goût d'une personnalité. Qu'ils ou elles soient créateurs, artistes, cuisiniers ou intellectuels, tous convoquent leurs souvenirs d'enfance, tous évoquent la dimension sociale et culturelle de la construction d'un corpus de goûts, d'un ensemble de valeurs.Un podcast produit et présenté par Géraldine Sarratia (Genre idéal), préparé avec l'aide de Diane Lisarelli et de Juliette Savard, enregistré par Malo Williams.Réalisation : Benoît ThuaultMusique : Gotan Project Hébergé par Audion. Visitez https://www.audion.fm/fr/privacy-policy pour plus d'informations.

Aujourd'hui, Fatima Aït Bounoua, Antoine Diers et Emmanuel de Villiers débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

« Il est temps de démanteler Google. » La revendication émane de J. D. Vance : il l'a écrite et postée sur son compte X, le 23 février 2024. Soit quasiment un an avant qu'il ne devienne le vice-président des Etats-Unis et que ne s'ouvre le nouveau procès de la firme américaine.Google fait actuellement l'objet de deux procédures antitrust : accusée d'une part d'avoir maintenu sa position dominante dans la recherche, grâce à un coûteux accord avec Apple, et dans la publicité en ligne. De son côté, Meta se défend, face à un juge d'un tribunal fédéral de Washington, d'avoir écrasé la concurrence en rachetant Instagram en 2012 puis WhatsApp, deux ans plus tard. Dans les prochains mois, Apple et Amazon devront également convaincre la justice américaine qu'ils n'exercent pas de domination écrasante et illégale sur leur secteur économique.Très attendus aux Etats-Unis, ces procès antitrust contre des géants du numérique (Gafam, pour Google, Apple, Facebook, Amazon et Microsoft) restent nimbés d'une forte incertitude, Donald Trump ayant la possibilité d'y mettre fin à tout moment. Mais le président américain, qui a pourtant vu tous les géants de la tech défiler lors de sa cérémonie d'investiture, multiplie les signaux contradictoires à leur égard.Comment expliquer que Donald Trump maintienne ces procédures ? Qu'est-ce que la justice américaine reproche précisément aux géants de la tech ? Et risquent-ils d'être démantelés ? Dans cet épisode du podcast « L'Heure du Monde », Alexandre Piquard, journaliste chargé des entreprises de la tech pour le service Economie du Monde, développe les enjeux soulevés par ces procès en cours.Un épisode de Marion Bothorel. Réalisation et musiques : Amandine Robillard. Présentation et suivi éditorial : Jean-Guillaume Santi. Dans cet épisode : lectures d'e-mails envoyés par Mark Zuckerberg en 2012 et cités par la Federal Trade Commission, d'un post de J. D. Vance publié sur le réseau social X le 23 février 2024 et extrait d'un sujet diffusé par Euronews le 8 juillet 2021.Cet épisode a été publié le 28 mai 2025.---Pour soutenir "L'Heure du Monde" et notre rédaction, abonnez-vous sur abopodcast.lemonde.frQue pensez-vous des podcasts du « Monde » ? Donnez votre avis en répondant à cette enquête. Hébergé par Audion. Visitez https://www.audion.fm/fr/privacy-policy pour plus d'informations.

En inédit, un cas supplémentaire abordé dans la suite de l'émission sur M6 de 12h à 12h30 : En avril dernier, Jean-Marie passe 7 jours de vacances à Marrakech, avec son épouse. Sur place, tout ne se passe pas comme prévu car les prestations ne sont pas à la hauteur. Soit disant pour se racheter, l'agence invite Jean-Marie dans ses locaux, le garde pendant 5h et l'incite à signer un "contrat de prestations de services" dont le montant d'adhésion s'élève à 26.800 € ! Jean-Marie verse 23.416 €, puis se rétracte en s'appuyant sur une erreur de nom dans le contrat. Hélas : si ses interlocuteurs ont d'abord semblé accepter de le rembourser, depuis un mois, plus personne ne lui répond... Mais aussi, les rebondissements des cas du jour abordés de 10h à 12h ! Tous les jours, retrouvez en podcast les meilleurs moments de l'émission "Ça peut vous arriver", sur RTL.fr et sur toutes vos plateformes préférées.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Pascal Praud revient pendant deux heures, sans concession, sur tous les sujets qui font l'actualité. Aujourd'hui 28/05/2025, il reçoit le député EPR de Paris, Sylvain Maillard et reviennent notamment sur le bilan de la macronie à la tête du pays depuis huit ans. Vous voulez réagir ? Appelez-le 01.80.20.39.21 (numéro non surtaxé) ou rendez-vous sur les réseaux sociaux d'Europe 1 pour livrer votre opinion et débattre sur les grandes thématiques développées dans l'émission du jour. Vous voulez réagir ? Appelez-le 01.80.20.39.21 (numéro non surtaxé) ou rendez-vous sur les réseaux sociaux d'Europe 1 pour livrer votre opinion et débattre sur grandes thématiques développées dans l'émission du jour.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Quand on parle de l'impact de notre alimentation, on pense tout de suite au transport. En même temps, ça semble assez logique. Si on regarde ce qui est affiché sur les étales des marchés ou des rayons fruits et légumes, il y a le nom du fruit ou du légume et le lieu où il a été cultivé. Fraises du Périgord. Aubergines d'Espagne. Clémentines de Corse… Alors à force de voir ça à chaque fois que l'on va faire nos courses, on pense que la seule chose qui compte pour réduire l'impact de notre alimentation, c'est que ce soit local. Mais dans cet épisode d'ondine, on va voir que ce n'est pas si simple que ça. Bonne écoute

durée : 00:03:33 - 100% PSG - Le billet - J-4 avant le match le plus important de l'histoire du Paris Saint-Germain. Le peuple parisien n'attend que ça pour magnifier une saison déjà extraordinaire. Quel que soit le résultat, rien ne pourra enlever les émotions positives provoquées par cette équipe et ce groupe.

Cet épisode est un love enregistré en direct sur pa page instagram eadenr_ le 27 mai 2025Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Retrouvez l'échange complet entre Jean Moreau et Arnaud Naudan sur toutes les plateformes d'écoute ! Coulisses de CEO est un podcast de BDO France Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Le 25 mai, c'est la journée internationale de l'Afrique. BSG rediffuse à cette occasion cet épisode de NOMEN, l'un des 4 petits frères de Baleine sous Gravillon. Début 2023, il reste moins de Rhinocéros dans le monde que d'habitants à Saumur (ou Vierzon, Biarritz (l'hiver), Sens, Bergerac ou encore Hénin-Beaumont). Il reste aujourd'hui moins de 27 000 Rhinocéros sur la planète (chiffres Save the rhino).Il y a 5 espèces de Rhinocéros, deux en Afrique (avec 2 cornes) :- le Rhinocéros blanc (16 000, quasi-menacé) et le Rhinocéros noir (6 200, en danger critique d'extinction).Et trois en Asie :- le Rhinocéros unicorne d'Inde (4 000, vulnérable), le Rhinocéros de la Sonde (70, en danger critique d'extinction, 2 cornes) et le Rhinocéros de Sumatra (40, en danger critique d'extinction, 1 corne).Parmi elles, les deux plus mastocs sont le Rhinocéros blanc d'Afrique et le Rhinocéros unicorne d'Asie.Les Rhinocéros sont les plus gros mammifères terrestres, juste après les Éléphants (il reste moins de 330 000 éléphants d'Afrique, soit moins que la population de Nantes ou de Nice).Les cornes de Rhino valent plus cher au poids que l'or ou la cocaïne : autour de 60 000 euros le kilo. Soit entre 25 000 et 200 000 euros la corne, selon sa taille …En 2017 au Parc de Thoiry en France, des… salopards (excuse my french) ont tué un Rhino blanc de 3 balles dans la tête pour tronçonner sa corne et la revendre.Cette "corne" est composée de kératine, comme nos ongles. Les vraies cornes (vaches, buffles) poussent à partir du crâne. La corne du rhinocéros pousse environ de 7 cm par an. La plus grande corne connue d'espèce actuelle mesurait 1,58 m.Pour réduire le risque, la corne de nombreux Rhinocéros des réserves privées d'Afrique du Sud est coupée. Mais cette stratégie coûte cher pour les parcs publics comme le Kruger._______Rhinocéros d'Asie et d'Afrique se seraient séparés il y a 26 millions d'années.Avec son duvet noir, le Rhinocéros de Sumatra, le plus menacé/rare, est le plus proche de son ancien cousin, l'ancien Rhinocéros laineux qui vivait à l'aire glaciaire, et exterminé par les Rahans de l'âge de pierre. Certains vivaient en Angleterre il y a encore 30 000 ans.Les deux africains, le Rhinocéros blanc et le Rhinocéros noir, se sont séparés l'un de l'autre il y a environ 5 millions d'années. Les blancs sont des “tondeuses” à bouche large et plate. Les noirs sont des cueilleurs à bouche pointue. Bim ! vous savez dorénavant distinguer le noir du blanc au premier coup d'œil :)Les Rhinocéros blanc et noir sont tous les deux... gris. L'appellation vient en fait d'une erreur de traduction de l'Afrikaans wijde par les colons anglais (wide au sens de “large” pour rhinocéros blanc à bouche large, qui broute de l'herbe). Le Rhinocéros noir a une lèvre pointue pour cueillir les feuilles.Les rhinocéros sont du même ordre que les chevaux et les tapirs : les Périssodactyles (dotés d'un nombre impair de doigts à l'inverse des Artiodactyles, comme les ruminants les cervidés, qui en ont un nombre pair).Les bébés Rhinocérons blancs marchent devant leur mère, alors que les petits Rhinocérons noirs marchent derrière. En Afrique, on s'en souvient en disant qu'ils font comme les femmes blanches qui poussent leurs enfants devant elles dans une poussette et les femmes noires qui portent les leurs dans le dos.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Tous les matins à 7H10 et 9h45, on vous donne des bonnes nouvelles.

Tous les matins à 7H10 et 9h45, on vous donne des bonnes nouvelles.

De passage dans la matinale de Dimitri Pavlenko pour annoncer le programme de son émission, Pascal Praud regrette que les politiques n'aient rien fait pour lutter contre l'entrisme des Frères musulmans avant que le sujet ne soit rendu public. Vous voulez réagir ? Appelez-le 01.80.20.39.21 (numéro non surtaxé) ou rendez-vous sur les réseaux sociaux d'Europe 1 pour livrer votre opinion et débattre sur grandes thématiques développées dans l'émission du jour.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

"Demeurez dans mon amour pour que votre joie soit parfaite" Méditation de l'évangile (Jn 15, 9-11) par la pasteure Héléna Vicario Chant final : "Ma joie" par Sainte Thérèse de l'Enfant Jésus, Chorale Anima RouenDistribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

durée : 00:07:15 - Info médias - Le spécialiste des faits divers raconte les dossiers judiciaires qui l'ont le plus marqué, dans un nouveau livre "L'univers du crime" aux éditions du Rocher.

durée : 00:09:59 - Une semaine dans leurs vies - Dans cet entretien avec Eva Bettan, l'écrivain Jean Echenoz dévoile les coulisses de son dernier roman, "Bristol" (Éditions de minuit), en lice pour le Prix du livre Inter 2025. Il révèle sa fascinante approche de l'écriture et son rapport unique au récit cinématographique. - invités : Jean Echenoz - Jean Echenoz : Ecrivain

"Que Ma Volonté Soit Faite" est le film de Julia Kowalski, présenté dans la Quinzaine de Réalisateurs au 78ème Festival De Cannes. un fil dark, avec des traits de surnaturel qui s'inspirent à Friedkin, pour l'histoire de emancipation d'une jeune fille dans un milieu rurale The post “Que Ma Volonté Soit Faite”, interview avec la réalisatrice Julia Kowalski appeared first on Fred Film Radio.

Tous les vendredis, samedis et dimanche soir, Pascale de La Tour du Pin reçoit deux invités pour des débats d'actualités. Avis tranchés et arguments incisifs sont au programme.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Tous les vendredis, samedis et dimanche soir, Pascale de La Tour du Pin reçoit deux invités pour des débats d'actualités. Avis tranchés et arguments incisifs sont au programme.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

durée : 00:07:26 - Info médias - À 78 ans, l'ancien journaliste de France Télévisions a encore plein de projets et d'actualités. Il sort son 15e livre, coécrit avec son fils Julien, "Gueules du Tour de France", et jouera du Marivaux sur scène cet été.

Ecoutez L'oeil de Philippe Caverivière du 07 mai 2025.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Avec Bertrand Chevallier-Chantepie et Alain Pignel Associations citées dans l'émission: - Association "Phoenix semeurs de paix": https://www.le-phoenix.org/ - Association pour les handicapés "Arche Bethléem": https://www.facebook.com/photo.php?fbid=1208036059272989&id=312936188782985&set=a.399224046820865 arche.bethlehem@gmail.com - le site des cultivateurs chrétiens: https://tentofnations.com/ - les Franciscaines Missionnaires de Marie: https://fmmjerusalem.com/

Aujourd'hui, Charles Consigny, Jean-Loup Bonnamy et Éléonore Lemaire débattent de l'actualité autour d'Olivier Truchot.

Aujourd'hui nous sommes le dimanche 27 avril, 2ème dimanche de Pâques, dimanche de la Divine Miséricorde. En ce dimanche, premier jour de la semaine, je viens me reposer en confiance auprès du Seigneur. Je peux lui remettre la semaine qui vient de s'achever et lui confier celle qui commence, en lui demandant la grâce d'accueillir toujours davantage la paix qui... Chaque jour, retrouvez 12 minutes une méditation guidée pour prier avec un texte de la messe ! A retrouver sur l'application et le site www.prieenchemin.org. Musiques : Mon âme se repose de Jacques Berthier interprété par Communauté de Taizé - Chants de la prière à Taizé © Communauté de Taizé ; Lotus de Suzanne Teng interprété par Suzanne Teng - Mystic Journey © Creative Commons by-nc-sa license from Magnatunes.

durée : 00:21:35 - Les Nuits de France Culture - par : Albane Penaranda, Mathias Le Gargasson, Antoine Dhulster - Le philosophe Maurice Merleau-Ponty nous raconte la naissance sa vocation. C'est le sujet du premier entretien d'une série de douze, au micro de Georges Charbonnier, en 1959. Soit deux avant sa mort prématurée à l'âge de 53 ans. - réalisation : Massimo Bellini, Vincent Abouchar - invités : Maurice Merleau-Ponty Philosophe français

Aujourd'hui, Antoine Diers, Fatima Aït-Bounoua et le Dr Jérôme Marty débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

Aujourd'hui, Bruno Poncet, Barbara Lefebvre et Didier Giraud débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

Aujourd'hui, Barbara Lefebvre, Etienne Liebig et Antoine Diers débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

Chaque jour, retrouvez le journal de 8h pour faire le tour de l'actu.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Aujourd'hui, Jean-Loup Bonnamy, Fatima Aït-Bounoua et Mourad Boudjellal débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

Agir vite, dès les premières fumées : c'est le pari de FireTracking. Grâce à des caméras ultra-précises et à une IA capable de repérer les débuts d'incendie en temps réel, cette technologie vise une détection précoce et une intervention ciblée pour stopper les flammes avant qu'elles ne se propagent.-----------------------------------------------------------------------SMART TECH - Le magazine quotidien de l'innovationDans SMART TECH, l'actu du numérique et de l'innovation prend tout son sens. Chaque jour, des spécialistes décryptent les actualités, les tendances, et les enjeux soulevés par l'adoption des nouvelles technologies.

Marie a divorcé de son mari en 2018 en raison de son attitude constamment insatisfaite et négative, ce qui pesait sur elle et leur fille. Après une tentative de réconciliation qui a échoué, elle a appris que son ex-mari avait rencontré une autre femme, ce qui a ravivé ses sentiments d'abandon et de jalousie. Chaque soir, en direct, Caroline Dublanche accueille les auditeurs pour 2h30 d'échanges et de confidences. Pour participer, contactez l'émission au 09 69 39 10 11 (prix d'un appel local) ou sur parlonsnous@rtl.frDistribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

« Le buffle et l'hippopotame, s'exclame Libération à Paris. Ce sont les logos des sociétés minières qui exploitent respectivement l'or de Loulo et de Gounkoto, dans l'ouest du Mali. Cela pourrait aussi être le titre d'un conte retraçant le duel qui oppose le groupe Barrick Gold, géant minier canadien, et le régime militaire de Bamako. L'issue de la bataille reste incertaine mais après un an d'affrontement, la junte a fermé, avant-hier mardi, les bureaux à Bamako de Barrick Gold, deuxième producteur d'or au niveau mondial ».« C'est le dernier épisode d'un bras de fer auquel se livrent l'industriel et l'État malien, souligne Le Monde Afrique. Le géant minier et Bamako sont en conflit depuis des mois à propos de ce complexe de Loulo-Gounkoto, un des plus importants gisements aurifères au monde, détenu à 80 % par le groupe minier et à 20 % par le Mali. Au nom de la souveraineté économique du pays, le Mali a réformé son code minier et réclame des centaines de millions de dollars d'arriérés d'impôts à Barrick Gold ».L'État en veut plus« Le désaccord entre les deux parties remonte à 2023, précise pour sa part Malijet à Bamako, après l'adoption par le Mali de ce nouveau code minier qui renforce les prérogatives de l'État dans le secteur aurifère, notamment en augmentant la part de participation publique dans les projets miniers. Barrick Gold, dont le siège mondial est basé à Toronto, avait contesté certaines modalités d'application du nouveau cadre législatif. Malgré plusieurs cycles de négociations, le différend s'est accentué avec la saisie, en janvier dernier, de près de trois tonnes d'or par les autorités maliennes, représentant une valeur d'environ 245 millions de dollars, que le gouvernement estime lié à des obligations fiscales non respectées. (…) Le différend entre Barrick Gold et le Mali, précise encore Malijet, s'inscrit dans un contexte régional marqué par une volonté croissante des États de récupérer davantage de revenus issus de l'exploitation minière, dans un mouvement souvent qualifié de nationalisme des ressources ».« Restaurer la souveraineté économique »En effet, développe Afrik.com, « au-delà du différend fiscal, l'affaire cristallise une dynamique plus large : celle d'un Mali déterminé à reprendre la main sur ses ressources naturelles. Depuis les coups d'État de 2020 et 2021, la junte au pouvoir affiche une volonté affirmée de “restaurer la souveraineté économique“, notamment dans le secteur extractif. L'or représente environ un quart du budget national et constitue la première source d'exportation du pays. Dans ce contexte, ce bras de fer avec Barrick Gold illustre une stratégie plus globale de renégociation des termes de la présence étrangère dans l'industrie minière, souvent perçue comme inéquitable par les autorités maliennes ».Déjà, résultat important, souligne Malijet, conséquence de la réforme du code minier : « l'année dernière, l'État malien a enregistré environ 1,4 milliard de dollars de recettes provenant des compagnies exploitant l'or. Soit une hausse vertigineuse de plus de 50% par rapport à l'année précédente. (…) Un contraste saisissant qui souligne, pointe Malijet, l'efficacité du nouveau cadre législatif mis en place par les autorités de transition dirigées par le colonel Assimi Goïta ».La fin d'un cycle ?Reste que Barrick Gold n'entend pas se laisser faire, constate Sahel Tribune à Bamako. La compagnie canadienne « rappelle son rôle de “partenaire engagé“ du peuple malien. Salaires maintenus, chaîne d'approvisionnement assurée, soutien aux PME locales. L'entreprise met en avant son ancrage territorial. (…) Mais la patience a des limites. Barrick Gold prévient que si le dialogue reste stérile, l'entreprise “poursuivra la voie de l'arbitrage international“. Traduction, les juridictions économiques internationales pourraient bientôt être saisies, avec des conséquences financières et diplomatiques incalculables pour le Mali ».Alors, poursuit Sahel Tribune, « à l'heure où l'Afrique s'interroge sur sa souveraineté économique, ce conflit entre l'État malien et Barrick Gold dépasse le simple cadre d'un litige fiscal. Il questionne le modèle même du partenariat public-privé dans les pays riches en ressources naturelles. Faut-il encore croire au “win-win“ (gagnant-gagnant) entre État et multinationales ? Ou bien assiste-t-on à la fin d'un cycle, celui où les contrats miniers se signaient à huis clos, loin des projecteurs citoyens ? Barrick Gold, de son côté, exhorte les autorités à agir “dans l'intérêt du peuple malien“. À défaut, conclut Sahel Tribune, c'est tout un pan de l'économie nationale — plus de 8 % du PIB — qui pourrait s'effondrer comme un château de cartes ».

Aujourd'hui, Barbara Lefebvre, Bruno Poncet et Emmanuel de Villiers débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

Je veux vous parler d'une erreur de mode qui me fait sursauter, y compris dans les livres et les journaux, et que j'entends même parfois, horreur, sur RTL ! Connaissez-vous, amis des mots, cette chanson de Charles Trenet intitulée L'Ame des poètes ?Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

"Béni soit celui qui vient au nom du Seigneur" Méditation de l'évangile (Lc 19, 28-40) par Monique BaujardChant Final : "Voici celui qui vient" de la communauté de l'EmmanuelDistribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

La ville de Soumy, à seulement une trentaine de kilomètres de la frontière russe, est presque quotidiennement la cible des bombardements. Les civils paient le prix fort. Il y a deux semaines, une explosion décimait tout un quartier résidentiel. De notre envoyée spéciale à Soumy,À Soumy, en Ukraine, dans ce quartier à quelques minutes de voiture du centre-ville, la vie s'est arrêtée le 24 mars dernier, lorsqu'une puissante explosion a soufflé les vitres d'une vingtaine de bâtiments, dont une école. Tous ont cru à une frappe russe, mais il pourrait s'agir d'un acte de sabotage ou d'un accident, survenu dans un dépôt de munitions dont tous ignoraient l'existence.Alors que les autorités ne donnent pas de détails sur les faits, Oleh, un sapeur-pompier qui était sur place, revient sur les lieux dévastés. « C'est l'école. Vous voyez dans quelles merveilleuses conditions nos enfants vont maintenant pouvoir étudier. Au moment de l'attaque, ils étaient dans l'abri, environ 40 enfants et la force du souffle était telle que la porte s'est bloquée », raconte-t-il.Quelle que soit l'origine de l'explosion, les Ukrainiens en rendent la Russie responsable. Parmi ces enfants, Diana, neuf ans, revenue sur les lieux avec son père Oleksyi, raconte ce qu'elle a vécu : « Je me suis envolée de ma chaise. J'étais simplement restée assise dans l'abri, pendant le cours. Et puis il y a eu un grand bruit, le plafond s'est fissuré, il y avait du verre partout et de la fumée. J'ai bondi de ma chaise et mon père a commencé à m'appeler quelques minutes plus tard. Il m'a dit que je pouvais partir, alors avec Klinka - Klinka, c'est mon amie -, on a ouvert la porte et on a couru immédiatement. »Au-delà des conséquences de cette explosion, Oleh le pompier s'inquiète de méthodes toujours nouvelles employées par les Russes pour détruire les infrastructures ukrainiennes. « C'est tout le temps comme ça. Soit des établissements médicaux, soit le secteur résidentiel. Ce n'est pas le seul cas. Les Russes lancent constamment des bombes sur des immeubles résidentiels de neuf étages, des roquettes sur des zones résidentielles. Mais il y a un nouveau truc. Depuis début mars, leurs drones attaquent de manière chaotique différentes parties de la ville, en plein milieu de la journée, les jours fériés, et il y a des frappes sur des aires de jeu, des frappes directement sur les routes. Je ne sais pas. C'est juste pour terroriser la population d'une manière ou d'une autre », explique-t-il.Ce 24 mars à Soumy, un miracle s'est produit, selon Oleh. Même s'il y a eu plus d'une centaine de blessés, personne n'est mort. Mais depuis, à travers la région, des dizaines d'autres bombardements se sont produits, et les habitants de Soumy vivent dans l'angoisse d'en être à nouveau victimes.À lire aussiLes Ukrainiens restent toujours sous le feu russe et dans l'absence de réponse américaine

durée : 00:58:28 - Mauvais genres - par : François Angelier - Sombre trio d'arpenteurs de la terreur, ce soir, dans Mauvais Genres : les écrivains Pierre Boileau, Thomas Narcejac et le cinéaste John Carpenter. - réalisation : Laurent Paulré - invités : Dominique Jeannerod Professeur, critique littéraire, auteur spécialisé en roman noir; Jean-Baptiste Thoret Historien et critique de cinéma, réalisateur

Dentistry has a unique space in the medical world when it comes to building relationships with its patients. Tiff and Dana discuss effective ways to create trust with your patients, including the critical foundations your practice can't do without. Episode resources: Sign up for Dental A-Team's Virtual Summit 2025! Subscribe to The Dental A-Team podcast Schedule a Practice Assessment Leave us a review Transcript The Dental A Team (00:01.08) Hello, dental A Team listeners. We are so excited to be here with you today. I have my gal, Dana, on the cast with me today, and I am just so excited. Dana, how are you today? How are you enjoying this heat that we've got coming through? I know up here in Phoenix it's hot down there by you. It's gotta be warm too, but how are you?   Dana (00:19.955) I am actually enjoying this weather. I was out a lot this weekend for sports. I have some wacky tan lines, but I am loving the sunshine and the extra warm weather we've got.   The Dental A Team (00:30.958) I it. I keep getting the like bottom of my legging to my sneaker little I got a nice tan right there on my leg and I think it's the only spot on my legs at all that even knows how to tan anymore. So I feel you.   Dana (00:45.779) Yeah.   The Dental A Team (00:47.086) Today we have a really fun one, docs and teams that are listening and today's just all about relationship building. I really wanted to pick your brain today, Dana, and really see what you're doing with a lot of your practices, what you've done in practice, and very specifically maybe even like our pediatric practices that we have. What are we doing to keep the relationships?   with our patients to keep the patient. So how are we investing in those relationships from a doctor's standpoint and really from a team member standpoint as well? I know a lot of my doctors out there, we definitely focus in really heavily on the team side. What can the team be doing? How can the team build the relationships? And that is super, super, super important. But I want to stress the fact that this is for you guys today too.   It's very important also that you're building those relationships and that you're showing your team the kind of relationships that you want to have built so that they know what the heck you're looking for. So Dana, I'm excited for this one. I know we've got quite a few pediatric practices between the two of us and Christie's got some pediatric practices as well. So that's a space that I think is really fun in the relationship building area.   And it does translate to GP, to oral surgery, all those pieces as well. So if you guys are not pediatric and you're listening, don't fret, this is for you too. But I thought it would be fun actually to pull in some of that pediatric side because it's just so cool, in my opinion, what they do, right? First of all, that they are just serving so many amazing little humans and creating an experience that these patients are forever going to love the dentist, which I think is amazing.   but also they've got their hands kind of tied, especially when it comes to this relationship piece, because they're not, they are building a relationship with the patient, but their focus really is making sure that the parents are happy, that the parents understand what services are being rendered, why it's different, why their kids are getting such excellent treatment.   The Dental A Team (02:45.666) Dana, how are you right now? You've got, I know one pediatric practice in general I'm thinking of, you've got quite a few, but one pediatric dentist in particular right now is really working on the new patient acquisition side. And a lot of that comes down to this patient relationship piece. So what do you suggest for your pediatric practices and really your general practices to really get that going and get that spearheaded for those?   Dana (03:10.299) Yeah, I love this part of dentistry. think it's something that is like unique to dentistry as far as healthcare because we tend to see these patients multiple times for years and years. And so it's a unique space for dentistry and it's something that I think is so fun. And you're right with pediatric. I think that it's   twofold right they've got the kiddo and they've got the parent and because pediatric relies on volume of patients they've got to build relationships really really quickly too right because they are churning and cranking through patients and parents all day long and the first thing that I always say to any pediatric practice is you have to   The Dental A Team (03:39.192) Yeah. Yeah.   They are.   Dana (03:50.877) build the trust to be able to build the relationships. So as much as you can focus on the comfort pieces, the showtell do the walk them through everything. I love a pediatric practice that will pull the parent over and hey, let me show you right like, yes, we want to talk about flossing technique. Let me actually show you as I do it to your kiddo. Let me show you that spot that I'm talking about. Let me take a picture. Let me   walk you through it. And as I'm taking the picture, letting the kiddo know exactly what they're going to do each step of the way starts at one visuals, we can't really deny the things that we can see with our own eyes, right? And trust and comfort when we know everything that is going to come next, and what it's going to feel like and what it's going to look like and how we're going to navigate that together. I think that pediatric practices like creating that space is something that's truly magical.   and that a lot of general dentists can learn from because no matter what practice you're in, you're gonna have patients who are nervous, who are uncomfortable, who have anxiety. And I think kiddos like top the charts by 10, right? Because they're also little humans who are learning to manage those emotions too. And so if you can take any of those pieces that pediatric practices do really well and incorporate it into your general practice, but just that foundation of...   Trust and comfort will go a long way in building any sort of relationship, whether it's with the patient themselves, the kiddo or a parent.   The Dental A Team (05:20.298) Yeah, I think that's brilliant. And it translates so well to continuing that relationship as they age. So building those relationships for the kiddos. I love the the sea show tell do right all those pieces of like, this is what we're even just this is what we're doing today. Let me show you let me let me teach you how to do this at home. Let me show you all these pieces. It's the same thing when we become adults, right? We should be translating those similar practices in building those relationships, but really   building a firm foundation of comfort for our patients. And part of that comfort level is really the amount of conversation we're willing to have with the patient. Sitting in silence, sitting there with a dental assistant or with a hygienist that's just like, I'm uncomfortable. I don't know what to say. It's awkward. So if they're not the ones initiating and creating the relationship or the doctors coming in and just going straight to work, not like...   opening it up, not being introduced to the room, not having those spaces where communication is really abundant can really hold a patient back from being open. And that openness, that vulnerability is what builds the relationship. So I think just as you do with your pediatric practices and then...   really taking a step back and reviewing the whole appointment, reviewing all of the information with the parent. We should be doing that in a GP, older adult practice as well for adolescents and adult patients and really sitting them down and covering what are we doing today? What questions do you have? Like let's really thoroughly go through this and make sure that you're comfortable before we start. So I think that's brilliant. I think it's awesome that we start at the pediatric ground level and really make the parents comfortable too.   And then for the, you know, GP practices, for my adult practices, if they're getting this kind of care for their child at the pediatric dentist, they're going to change some expectations in my opinion for what they should be receiving as well at their own practice. So really ramping those spaces up is going to be critical.   The Dental A Team (07:26.668) communication is the center focus of it all. So with oral surgery practices, endo practices, perio practices, GP practices, and even pediatric practices, you guys, where does that start? Like consider where does the communication start? And I know I had a call with a doctor the other day that was like, gosh, my front team just still will not put in the notes on my limited.   emergency exams and it's driving them a little crazy. And it makes me think right there, right? That's an opportunity. It's a very easy opportunity to enhance and increase a relationship with the person just by letting them know.   we paid attention just by caring enough to have that information already ready to go. So if you're taking an emergency call, really documenting what it is that we chatted about or call for a filling that's high or anything at all that's out of the ordinary on treatment that was recommended, a patient might say, I don't know, a patient might even call and say, hey, I had a crown that was diagnosed, I never.   I never scheduled and now I'm in pain. Well, that needs to be documented. Schedule the crown, document the pain because when that patient comes in, we can really pour the love and the care and the attention into the situation rather than finding out firsthand. And the patients love that because they feel seen, they feel heard, and they feel valued. And Dana, from your experience even in office and working with practices, where else are you seeing some spaces that practices can really increase or   even just like capitalize on what they might already be doing to really build those relationships so that patients keep coming back and they refer other amazing people to our practices.   Dana (09:07.347) Yeah, I've been coaching a lot of practices one thing is new patient paperwork, right? We've asked a lot of questions on that new patient paperwork and we ask them because it's a valuable information and so getting practices to build in part of their exam protocol and their prep for patient protocols We actually look at the answers and we notate them somewhere so that we remember to discuss them I've got a lot of practices that are incorporating smile Raiders to try to you know open ortho discussions and those are great absolutely, but we have to   The Dental A Team (09:11.277) Yeah.   Dana (09:36.089) engage in it. It's not enough just to ask it on a piece of paper. We have to actively look at it, plan, prep, and then actually bring it up and discuss it with the patient. So I think new patient paperwork is a space where a lot of practices have best intentions of getting that information and making it super personal. We just have to make sure that we're looking at it and we're translating it and we're talking about it in the exam for the patient to understand.   The Dental A Team (09:45.027) Go.   Dana (09:59.895) how that information corresponds to their care in your office. Same thing with new patient phone call, just like you gave an example of that limited saying that, you know, hey, I was scheduled for that crown and now I'm in pain, right? And notating the pain. Same thing on the phone call, the questions that you ask to make sure we get that information to the team and the team is prepped and ready so that they can dive in a little bit deeper with the patient and have the patient feel like, hey, man, they asked me those questions on the phone. They heard my answers. The team was prepped and ready.   for it and we jumped right in with my main concerns with the things that I'm here for. Even if it is just establishing care, right? Making sure that we are reinforcing that we know that that's why you're here because we took the time to get the information. So a lot of times we take the time to get all the information. We just don't actually utilize it with the patient.   The Dental A Team (10:50.414) And I think that's a great action item you guys is really take that back to your teams of anywhere where we are gathering information making sure that it's put in the appropriate space and you guys that there's Consistency and where that space is so that everybody knows where to find it everybody knows where to put it But having that conversation with them of making sure that that information is put in that space and it's relayed to the next person Huge huge huge caveat here if we're putting the notes in the biggest   easiest way to deter a front office team from putting phone call notes in the appointment is for you to not use them. So if you're gonna ask for it, make sure you're using it. I don't know how many times when I was up front, somebody would come and they'd say he tipped it. Is this patient on any medications? Are they taking Tylenol or anything? Like I'm about to go get them. Like what's the stitch here? What's the scoop? And I would look at them and be like, did you read the notes?   I'm happy to have a conversation with you if we have to like that. I'm fine if you need clarifications, but I'm not I'm not going to double dip. So I'm either going to put the notes in or I'm going to talk to you every single time. I'm not I'm not going to double dip because I am not a person that will   work harder than she has to. So I'm not going to duplicate my efforts. I'm just going to do the path of least resistance and whatever is going to be the most efficient. And if they're not, the notes aren't being used for me, that's an inefficiency. I'm working for nothing. And so I'm going to reduce and remove the inefficiency and go with whatever the rest of the team is going to accept. So I would stop making the notes and then they'd get frustrated. So you just have to stick with it for an office teams.   Remind them, refer them back to the notes. They've got to get used to it. And back office teams and docs, just make sure you're utilizing those notes in the best ways you possibly can. On the notes of really building the relationship, I want to remind everyone that our words truly matter.   The Dental A Team (12:43.8) The words that we use, the way in which we use them make a difference because the person you're talking to is interpreting those words and they're gonna interpret them however they see fit in that moment. So if we're not very careful with our words, we could turn a situation into something totally different. And it doesn't mean it It could be catastrophic, but it doesn't mean it's gonna be catastrophic every time. It just literally changes the tone.   in slight variances, dependent on what you're doing. And I have to tell you this story, Dana, and everyone listening, I have to tell you this story.   Aaron and I were out on Saturday. We went to our favorite little golf club, you know, restaurant, and he had just passed this really, really hard, crucial, studied for a year test, and we were celebrating him, and I was just so excited. And we're at the, we decided to sit at the bar because we did not make a reservation, and it was wild in there. But regardless, we're sitting there so I can hear other conversations going on. And the couple next to me, they wanted a recommendation on wine.   and they asked the bartender who came over, hey, which one do you think we should get? And the bartender, like it wasn't wrong, but immediately my brain was like, my gosh, I can fix this for you. It wasn't wrong, but the bartender said, well, I don't really drink wine, but I can tell you which ones are most asked for, which ones are the most popular.   And in my brain, I thought you just planted doubt in their minds on your recommendation because you told them an unnecessary statement. They didn't ask which wine would you drink. They asked which wine do you recommend? You planted a seed of doubt in the recommendation by saying that you don't drink wine. So the first statement was a negative. It was a defense to defend if you don't like the wine. It's not my fault because I don't drink wine. I know nothing about it.   The Dental A Team (14:41.646) but let me give you a recommendation anyway. So he planted the seed of doubt in this couple's mind instead of just saying, oh yeah, for sure, let's take a look so I can tell you what our most popular wines are, what most people drink here at the restaurant. And if their follow-up was, what about you personally? Fine. But the statement out the gates was, I don't drink wine.   but I can tell you and I thought I looked at Aaron because my brain cannot ignore it and I looked at Aaron and I was like why is it so hard? It's not that was unnecessary. So my point in that is we sometimes say things that are just unnecessary statements to fill space.   And that space filler, just like corn and everything that we eat, is unnecessary and it's harmful. We have all these foods with all these fillers that are harmful, but it makes it look better. So you fill the void and you fill the statement with something that makes you feel better about how the outcome is going to happen. And what it can do is it can hurt the conversation. So I want everyone to really like...   Let that sink in and think about how what you say, the words that you use, and the way in which we state them really make a difference. And think about, I don't really drink wine, but what I can do is tell you what our most populars are compared to, my gosh, yeah, absolutely. Let me tell you what our most popular wines are, the ones that people are really loving right now.   It's a totally different situation because of trust. You lose trust when you start on a negative. So if a patient says, I'm off on Fridays, you had said, what day of the week works best for you? Knowing you were only open Monday through Thursday, you said what day of the week? Your patient says, I'm off on Fridays. That would be fantastic. And you're like, gosh, well, we're not open on Fridays. Is there another day? Well, now you just told me no. And I'm like, well, it's my day off.   The Dental A Team (16:45.292) So now I'm in a different state and a different mood than I would have been if you had said, we're open Monday through Friday, which day in that portion of the week would work best for you. Now I know that's all I have to work with. And it just like...   Dana, that conversation, overhearing the conversation, like, I can't get it out of my head. This was days ago and it's still in my head. Like, I just want to help this man sell more wine. Like, he's gonna, he would sell so much more wine if he just changed the sentence slightly. He's still giving, he's not lying. He's not changing anything except removing the seed of doubt because the recommendations are gonna be the same either way.   And it's just been driving me crazy, Dana, driving me crazy. And these are spaces I know that you see in the practice too. So there's, you know, the one hand of scheduling, but where else do you see it? Like treatment planning, billing, like where else are you seeing that?   Dana (17:26.259) Yeah.   Dana (17:38.013) yeah, I see it in treatment planning all the time. We want to fill the space with we automatically jump to their financial concerns. And truly, it could just be that the patient's thinking about their work schedule and when they can find an hour of their time, right. So It happens in treatment planning all the time. It happens when we're bringing on a new doctor, right? It's a scheduling thing. But it's like, well, you know, are you willing to see this doctor? Do you want your doctor you always see? Well, you just like They probably would have had zero.   The Dental A Team (17:48.503) Yeah.   Dana (18:02.589) zero hesitation, they said they loved their appointment. They didn't complain at all about the new doctor that they saw, but you just planted that seed in their mind that it should be something that they should consider or be upset about. And so we do it all the time in dentistry. And I love love that you pointed that out and like truly be careful of those things and watch your words because again, that is part of relationship building, right? If if I make you feel like everything that you went through today was successful.   right? And that you won your visit, you got the doctor that you love you all those things. And then I plant that little bit of a seed, right? It's like you just chopped that relationship down. And you gave them something to be upset about or concerned about. And so I love that you pointed that out, because I don't think we often connect like our words with that relationship building, but it truly can impact an experience.   The Dental A Team (18:43.17) Go.   Dana (18:58.971) with something so simple like that.   The Dental A Team (19:00.926) I totally agree. totally agree. Erin tells me constantly, babe, you're such a great communicator. I agree. I have taken a lot of communication courses. I can agree. I can figure out some dang good communication. But mostly, I'm choosing my words really wisely. And I'm manipulating how I form my sentence to get the results that I'm after. And the result that I want is that we stay in good communication, that we both stay in a positive state, even if one of us can't give the other what you want.   or it looks a little different. I'm here to ensure that the words that I use and the way that I structure my sentence and my statement doesn't put any negative feelings on you. I'm going, my best result is that we both walk away still happy, even if we didn't get what we thought we wanted. That's the result I'm after. I'm not here to talk anybody into anything they didn't want. Never. I could.   use my words to do just that. But my result is we're both leaving happy, no matter what the situation actually turned into, because we communicated so well through it. I might be telling you that I can't give you exactly what you asked for, but I'm going to find a solution around it to get as close as I can so that you still feel taken care of. And that's why communication to me is so...   so important and why the structure of the sentences, of the statements, and the words combined can make such a drastic difference. I don't know how many times I've heard people on the phone, no, actually we don't take that insurance.   We bill to them on your behalf, but we don't actually work with them. I'm like, my gosh, just say, goodness gracious, we have so many patients that come with that insurance. We know exactly how to work with them while we're out of network. We still obtain and receive as much of your benefits as we possibly can, and we work really hard on your behalf to ensure that you're happy. I don't know, say anything else, say anything under the sun different than what just came out. Just practice.   Dana (21:03.323) Yeah.   you   The Dental A Team (21:08.174) Practice getting the results that you want and let that result be that no matter what, we both walk away still happy.   Dana, this was fun. I love talking communication. I love relationships. I love diving in on it. And I think wrap us, I'm gonna let you wrap us up. Wrap us up on some, I know, I haven't shocked you with anything lately. So there you go. No, wrap us up with some like quick action items that you think I let you mostly talk about that or asked you to talk about the fetal stuff and all that. So what are some action items that our doctors and our teams can take away from today and really push forward with?   Dana (21:30.962) No.   I see.   Dana (21:46.833) Yeah, I think biggest thing is build trust focus on relationship building. I love that you said watch your words, make sure we're focusing on how we can win with the patient versus putting roadblocks in front of them. And the biggest thing as far as structure and systems is notes. Where are we putting the things that we find out about patients? How are we reviewing the intake of their paperwork or the phone call information that we get from them? And then where are we using that in our exam flow?   The Dental A Team (22:15.926) Love it. Beautiful. Thank you.   Okay, you guys heard it from Dana. You heard it right here. Thank you so much, Dana, for being here with me today. You know I'm gonna pull you in for some more, so y'all will be hearing her voice in no time at all. 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