Podcasts about Southern lights

In June of 2025, South Africans can expect some very interesting weather patterns; firstly, the skies will be filled with beautiful sprays of colour called the Southern Lights, then brace yourselves for snow in Jozi! Thando spoke to Snow Reports Richard Le Sueur about these weather movements. Get ready for the ride of your life with Thando Thabethe, Matt Flax, and Lerato Höffele every Monday to Friday from 3–6pm. Strap in for out-of-the-box topics, games, anecdotes, and antics that everyone—young and old—can enjoy. Test your general knowledge with Can’t Beat, take on the Tuesday Challenge, and don’t miss the Friday Live edition from Montecasino, featuring the hottest guests. Thank you for listening to the Drive with Thando podcast Listen live on Primedia+ weekdays from 15:00 to 18:00 to Drive with Thando broadcast on 947 https://buff.ly/y34dh8Y For more from the show go to https://buff.ly/DPbJW3r or find all the catch-up podcasts here https://buff.ly/ODmGX07 Subscribe to the 947 Weekly Newsletter here https://buff.ly/hf9IuR9 Follow us on social media 947 on Facebook: https://www.facebook.com/947Joburg/ 947 on TikTok: https://www.tiktok.com/@947joburg 947 on Instagram: https://www.instagram.com/947joburg 947 on X https://x.com/947 947 on YouTube: https://www.youtube.com/@947Joburg See omnystudio.com/listener for privacy information.

In his latest series, “Southern Lights,” photographer Finn O'Hara shows how some of Canada's most cherished and iconic natural landscapes are under threat of development. He sits down with guest host Gill Deacon to tell us what we risk losing as Canada's wilderness disappears, why he used night club lasers to capture his photos, and how his connection with nature helped shape his passion for photography.

Aujourd'hui, nous vous invitons à découvrir un compagnon omniprésent, mais discret : celui sur lequel nous marchons, sur lequel nous bâtissons, que nous cultivons… Celui que nous foulons chaque jour, souvent avec mépris, sans lui accorder une seule pensée. Ce compagnon, c'est le sol, cette croûte terrestre qui, en réalité, est un véritable trésor multimillénaire ! Comment cultiver tout en restaurant la biodiversité des sols, de la faune et de la flore ? Comment développer un écosystème propice aux insectes, aux oiseaux, aux serpents, etc. ? En Méditerranée, cette question se pose plus que jamais, compte tenu des contraintes climatiques, très sèches, et des pratiques agricoles qui reposent largement sur la mécanisation et la chimie. En Grèce, la ferme pilote Southern Lights s'est transformée en forêt comestible... un changement survenu complètement par hasard (ou par chance !). Depuis, elle initie doucement, mais sûrement, une petite révolution culturelle. Reportage La forêt comestible en Grèce, par Caroline Lafargue.Avec un éclairage de Marc-André Sélosse, biologiste spécialisé en mycologie et professeur au Muséum d'histoire naturelle, à l'université de Gdańsk en Pologne et à celle de Kunming en Chine : Il étudie le sol de près depuis des années, notamment les interactions entre les champignons et les plantes et il a notamment publié le livre L'origine du monde, une histoire naturelle du sol à l'intention de ceux qui le piétinent (Actes Sud). Musique diffusée pendant l'émission : Raggasonic - Les richesSandàlia de Prata -Roupa de tirarÀ lire aussiLe vivant est LA solution

Aujourd'hui, nous vous invitons à découvrir un compagnon omniprésent, mais discret : celui sur lequel nous marchons, sur lequel nous bâtissons, que nous cultivons… Celui que nous foulons chaque jour, souvent avec mépris, sans lui accorder une seule pensée. Ce compagnon, c'est le sol, cette croûte terrestre qui, en réalité, est un véritable trésor multimillénaire ! Comment cultiver tout en restaurant la biodiversité des sols, de la faune et de la flore ? Comment développer un écosystème propice aux insectes, aux oiseaux, aux serpents, etc. ? En Méditerranée, cette question se pose plus que jamais, compte tenu des contraintes climatiques, très sèches, et des pratiques agricoles qui reposent largement sur la mécanisation et la chimie. En Grèce, la ferme pilote Southern Lights s'est transformée en forêt comestible... un changement survenu complètement par hasard (ou par chance !). Depuis, elle initie doucement, mais sûrement, une petite révolution culturelle. Reportage La forêt comestible en Grèce, par Caroline Lafargue.Avec un éclairage de Marc-André Sélosse, biologiste spécialisé en mycologie et professeur au Muséum d'histoire naturelle, à l'université de Gdańsk en Pologne et à celle de Kunming en Chine : Il étudie le sol de près depuis des années, notamment les interactions entre les champignons et les plantes et il a notamment publié le livre L'origine du monde, une histoire naturelle du sol à l'intention de ceux qui le piétinent (Actes Sud). Musique diffusée pendant l'émission : Raggasonic - Les richesSandàlia de Prata -Roupa de tirarÀ lire aussiLe vivant est LA solution

Perhaps the most ethereal and beautiful astronomical sight available to regular old humans, the auroras borealis and australis, the Northern and Southern Lights have amazed and inspired us for our whole existence on earth. One of the better places to see the Northern Lights is northern Sweden, and this episode covers the five years in which Sweden was the dominant military force on the planet: the brief, happy campaign of Gustavus Adolphus.  We'll discuss his triumphs, his disasters, and his impact on the Thirty Years War.  Listener Krister Torneke returns to talk about his home country - he'll be back next month as well! And of course, we make Swedish meatballs! Extra bonus points if you find all the ABBA references!

In this episode of 'The Biggest Table,' Brian McLaren, a noted author, speaker, activist, and theologian, joins me to discuss his latest book, 'Life After Doom.' McLaren delves into the concept of 'doom,' describing it not as an apocalyptic end but as a psychological feeling of overwhelming crises such as climate change, economic inequality, and the rise of surveillance capitalism. He shares insights from his journey of theological shifts, his understanding of historical and ecological cycles, and the importance of fostering resilience through community, character, and simple joys in nature. The conversation also highlights the significance of diverse perspectives in interpreting the Bible and nurturing a sense of collective and individual hope amidst prevalent global challenges.Brian D. McLaren is an author, speaker, activist, and public theologian. A former college English teacher and pastor, he is a passionate advocate for “a new kind of Christianity” – just, generous, and working with people of all faiths for the common good. He is Dean of Faculty for the Center for Action and Contemplation. and a podcaster with Learning How to See. He is a co-host of Southern Lights. His newest books are  Faith After Doubt (January 2021), Do I Stay Christian? (May 2022), and Life After Doom: Wisdom and Courage for a World Falling Apart (2024). His co-authored children's book Cory and the Seventh Story was released in 2023. The first book of a new science fiction trilogy, The Last Voyage, will be published in summer, 2025.This episode of the Biggest Table is brought to you in part by Wild Goose Coffee. Since 2008, Wild Goose has sought to build better communities through coffee. For our listeners, Wild Goose is offering a special promotion of 20% off a one time order using the code TABLE at checkout. To learn more and to order coffee, please visit wildgoosecoffee.com. 

Vermillion red, vibrant orange, golden yellows, even violet – we're enchanted by the colours that make up a stunning sunset or sunrise. CrowdScience listener Paulina, a lighting designer from Chile, often uses the sunsets she sees from her balcony as inspiration for her designs. And during the day and night, the sky can be all sorts of shades of blue. But Paulina wonders why, in the colour palette of the sky, she never sees any green. CrowdScience gazes skywards to investigate. Presenter Caroline Steel travels to the Arctic Circle to meet atmospheric physicist Katie Herlingshaw. Katie explains why we usually see the sky as blue, and what makes it transform into fiery reds and oranges at sunrise and sunset. We also peer into the science of perception, as neuroscientist Bevil Conway tells us what's going on in our eyes (and brains) to make the colours we see in the sky. But there are some rare occasions when the sky can appear to be green, such as in a rainbow or a green flash at sunset. And then there is the spellbinding green glow of the aurora - the Northern and Southern Lights. We visit the northernmost aurora observatory in the world to try to understand this phenomenon. Are green skies more common than we think? Presenter: Caroline Steel Producer: Hannah Fisher Editor: Cathy Edwards Production Co-ordinator: Ishmael Soriano Studio Manager: Sarah Hockley(Photo: View of sunset in Santiago, Chile. Photo montage courtesy of Paulina Villalobos)

Even if you'd never previously given much thought to the Northern Lights, chances are they were brought to your attention in 2024, when our social media feeds were set ablaze with beautiful images captured by awe-struck stargazers. Usually restricted to more northerly latitudes, this colourful natural phenomenon could be observed in the UK as far south as Cornwall. But why were we treated to this spectacle, and why now? Dr Carly Howett from the Department of Physics explains why we're seeing the Northern Lights more often this year, and gives hope to those yet to catch a glimpse.  

We Live from Southern Lights for our final Santa stop of the season! Taco Bell has Added Nuggets, Eras Tour B-Day for Taylor and the Housewives are giving us all the drama. Learn more about your ad choices. Visit podcastchoices.com/adchoices

We Live from Southern Lights for our final Santa stop of the season! Taco Bell has Added Nuggets, Eras Tour B-Day for Taylor and the Housewives are giving us all the drama. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jessica Simpson doesn't look herself, Mr Beast is renting the Pyramids and Jacob from Southern Lights joins the show. Brian Cox is not a particularly nice person and Brittany LOVES it! Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jessica Simpson doesn't look herself, Mr Beast is renting the Pyramids and Jacob from Southern Lights joins the show. Brian Cox is not a particularly nice person and Brittany LOVES it! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Even if you haven't seen them in person, you might be familiar with images of the Northern Lights - dark skies with moving ribbons of green and purple. But what actually are they? And why do we seem to be seeing more of them in 2024? BBC science presenter Caroline Steele answers loads of questions about the Northern Lights, like why are they different colours and when and where are the best times to see them? We also chat about the Southern Lights and ask why don't people talk about them as much? And 21 year old photographer Hugo Korhonen from Finland tell us what it's like to see the Northern Lights in person and how you can take the best photos of them. Instagram: @bbcwhatintheworld Email: whatintheworld@bbc.co.uk WhatsApp: +44 0330 12 33 22 6 Presenter: Hannah Gelbart Producers: Julia Ross-Roy and Maria Clara Montoya Video Journalist: Adam Chowdhury Editor: Verity Wilde

You've decided to go for it and plan a wintery journey to gaze up at the stars. And, if you're lucky, you might even witness the Aurora Borealis with your own eyes. Now, it's time to narrow down your list of potential dark-sky destinations, so you can book your trip and start planning your cold-weather wardrobe. Today, Traveling with AAA host Angie Orth is back with travel and space tourism writer Valerie Stimac. The Alaska native and author of Lonely Planet's Dark Skies: A Practical Guide to Astrotourism is here to share her top five places to experience the Northern Lights.You'll hear about destinations both near and far to view the Northern (and Southern) Lights. Valerie shares locations that are accessible from within the United States as well as a few far-flung international destinations for travelers with an adventurous spirit. What You'll Learn:(0:49) One of the places you're most likely to see the Northern Lights(1:39) The most accessible U.S. destination (2:01) A remote location if you're feeling adventurous(2:53) Where to see the lights—and more(3:44) Valerie's bucket list viewing destinationsConnect with Valerie Stimac:Instagram: https://www.instagram.com/vstimacBook: Stargazing Around the World: A Tour of the Night Sky https://shop.lonelyplanet.com/products/stargazing-around-the-world-a-tour-of-the-night-skyPrevious Episodes:Astrotourism: Visiting the Heavens with Valerie Stimac5 Biggest Upcoming Astronomical Events and Where to See Them, with Valerie StimacConnect with AAA:Book travel: https://aaa-text.co/travelingwithaaa LinkedIn: https://www.linkedin.com/company/aaa-auto-club-enterprisesInstagram: https://www.instagram.com/AAAAutoClubEnterprisesFacebook: https://www.facebook.com/AAAAutoClubEnterprises

Work from home & juggle the kids debate, Dua Lip Coke Remix, Southern Lights, Paul's Daily Numbers, Taylor Swift Themed Escape Room and loads more laughs here! 

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

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

This Quoircast podcast episode is brought to you by I Was A Teenage Fundamentalist Podcast. Brian and Troy used to be loyal Christian megachurch leaders. They're not anymore. This podcast explores life after fundamentalism. In this episode we chat with Brian McLarenBrian D. McLaren is an author, speaker, activist, and public theologian. A former college English teacher and pastor, he is a passionate advocate for “a new kind of Christianity” – just, generous, and working with people of all faiths for the common good. He is a core faculty member and Dean of Faculty for the Center for Action and Contemplation. and a podcaster with Learning How to See. He is also an Auburn Senior Fellow and is a co-host of Southern Lights. His newest books are Faith After Doubt (January 2021), Do I Stay Christian? (May 2022), and Life After Doom: Wisdom and Courage for a World Falling Apart (2024). His co-authored children's book Cory and the Seventh Story was released in 2023.You can follow Brian on:Facebook     TwitterYou can find all things Brian McLaren related on his websiteYou can purchase Brian's book on Amazon.comou can connect with This Is Not Church on:Facebook     Instagram      Twitter     TikTok     YouTubeAlso check out our Biolink for all things This Is Not Church relatedPlease like and follow our Quoircast Partners:Heretic Happy Hour     Messy Spirituality     Apostates Anonymous    Second Cup with Keith     The Church Needs TherapyIdeas Digest      Snarky Faith Podcast     Wild Olive     Deadly Faith     Spirituality Brew Pub     Faith For The Rest Of UsJonathan_Foster     Sacred Thoughts     Holy Heretics     Reframing Our Stories     Bros Bibles & Beer      Liminal LivingLove Covered Life     The Social Jesus Project     I Was A Teenage FundamentalistEach episode of This Is Not Church Podcast is expertly engineered by our producer The Podcast Doctor Eric Howell. If you're thinking of starting a podcast you need to connect with Eric!

And also... maybe the Southern Lights went North? Earlier this month, an incredible thing happened. The Aurora Borealis was visible to folks much further south than usual. Dr. Bryan Gillis is with us to talk about what exactly the Aurora is, what makes it happen, and how in the world it was recently seen down in my neck of the woods.  Are you an expert in something and want to be on the show? Apply here! Please please pretty please support the show on patreon! You get ad free episodes, early episodes, and other bonus content

How does one go about navigating a world at odds with each other? Heading into another contentious political cycle, is there hope? What can we do to navigate this feeling of doom in our relationships with each other AND the planet? These are just a few questions asked in the latest episode of The DTALKS Podcast! Joe welcomes back good friend of the podcast, author & theologian Brian McLaren to the show! Brian and Joe get into a fascinating conversation about Brian's latest book 'Life After Doom' and what people can do to navigate what's just around the corner and keep some humanity intact.  It's an important conversation, tune in! About Brian McLaren Brian D. McLaren is an author, speaker, activist, and public theologian. A former college English teacher and pastor, he is a passionate advocate for “a new kind of Christianity” – just, generous, and working with people of all faiths for the common good. He is a core faculty member and Dean of Faculty for the Center for Action and Contemplation. and a podcaster with Learning How to See. He is also an Auburn Senior Fellow and is a co-host of Southern Lights. His newest books are  Faith After Doubt (January 2021), and Do I Stay Christian? (May 2022). His next release, Life After Doom: Wisdom and Courage for a World Falling Apart, is available for pre-order now and will release in May 2024. Born in 1956, he graduated from University of Maryland with degrees in English (BA, 1978, and MA, 1981). His academic interests included Medieval drama, Romantic poets, modern philosophical literature, and the novels of Dr. Walker Percy. In 2004, he was awarded a Doctor of Divinity Degree (honoris causa) from Carey Theological Seminary in Vancouver, BC, Canada, and in 2010, he received a second honorary doctorate from Virginia Theological Seminary (Episcopal). About 'Life After Doom' For the last quarter-century, author and activist Brian D. McLaren has been writing at the intersection of religious faith and contemporary culture. In Life After Doom, he engages with the catastrophic failure of both our religious and political leaders to address the dominant realities of our time: ecological overshoot, economic injustice, and the increasing likelihood of civilizational collapse. McLaren defines doom as the “un-peaceful, uneasy, unwanted feeling” that “we humans have made a mess of our civilization and our planet, and not enough of us seem to care enough to change deeply enough or quickly enough to save ourselves.” Blending insights from philosophers, poets, scientists, and theologians, Life After Doom explores the complexity of hope, the necessity of grief, and the need for new ways of thinking, becoming, and belonging in turbulent times. If you want to help yourself, your family, and the communities to which you belong to find courage and resilience for the deeply challenging times that are upon us — this is the book you need right now.   Make sure to check out the Dtalkspodcast.com website! Thanks to Empire Toys for this episode of the podcast! Nostalgia is something everyone loves and Empire Toys in Keller Texas is on nostalgia overload.   With toys and action figures from the 70's, 80's, 90's, and today, Empire Toys is a one-stop-shop for a trip down memory lane and a chance to reclaim what was once yours (but likely sold at a garage sale)   Check out Empire Toys on Facebook, Instagram, or at TheEmpireToys.com AND Thanks to Self Unbound for this episode of the podcast: Your quality of life: physically, emotionally, mentally, and spiritually, is a direct reflection of the level of abundant energy, ease, and connection your nervous system has to experience your life!    At Self Unbound, your nervous system takes center stage as we help unbind your limited healing potential through NetworkSpinal Care.    Access the first steps to your Unbound journey by following us on Facebook, Instagram, or at www.selfunbound.com

Send us a Text Message.When the lights go out on the water, that's when Nelson and Dustin from Southern Mud Power Sports shine the brightest. Their transition from hammering nails to casting lumens is a tale as captivating as the shimmer of their Southern Lights on the darkest river bend. Join us as we explore the sparkle and splash of boat sales with tales of night rescues and the nitty-gritty of integrating cutting-edge lighting into the latest boat models.Strap on your life jacket and prepare to navigate the waters of customer education, where teaching the ropes of boat handling is as crucial as the engines that power them. We share the waves we've made in scaling up our boat dealership, and how we've managed to keep quality at the helm while riding the current of market strategies. The art of illuminating the boating industry isn't just about LEDs; it's about shining a light on the importance of matching the right boat to the right person, and the exciting, sometimes wild, journey of selling and customizing these vessels.Revving up the conversation, we throttle through the excitement of Third Coast Performance's turbocharged boats and their storm-conquering abilities. The roar of engines is matched by the laughter over a lost GoPro and the anticipation of our upcoming, high-throttle race series on YouTube. It's not just about making waves—it's about the horsepower-charged stories, the splashing adventures, and the beaming community that keeps us all afloat. Whether you're a seasoned sailor or simply enjoy a good yarn about innovation on the high seas, this episode is your captain's call to sail into the world of Southern Mud Power Sports.GUEST WEBSITE: https://southernmud.com/about-us/CHAPTERS:0:07Southern Mud Power Sports and Discussion3:23Boat Sales and Lighting Business Expansion12:28Boat Sales and Market Strategies20:40Boat Models and Hunting Preferences28:30Business Expansion and Parachute Planes34:07Expanding Dealer Network and Customer Service46:25High Praise for Third Coast Performance57:27Lost GoPro and YouTube SeriesSOCIAL LINKSTruth Social: https://truthsocial.com/@OffTheClockwithBScottFacebook: https://www.facebook.com/people/Off-The-Clock-With-B-Scott/61557737220814/Twitter (X): https://twitter.com/OTCwithBScottInstagram: https://www.instagram.com/offtheclockwithbscott/YouTube: https://www.youtube.com/channel/UCwu6_wWcXDoBzhpHv4YgZGQRumble: https://rumble.com/c/c-5644782Spotify: https://open.spotify.com/show/2g76hRDp9d609LETevSH2U?si=0ba23ae282c94e88&nd=1&dlsi=d9f84d7699b84724Apple Podcasts: https://podcasts.apple.com/us/podcast/off-the-clock-with-b-scott/id1734265760

Last weekend, social media was filled with photos of aurora australis, the strongest Southern Lights in two decades. The reason was a strong magnetic solar storm. How does this work? Astronomer Slava Kitaeff, Associate Director of the eResearch Center at Monash University, explains. - В прошедшие выходные соцсети заполнились фотографиями сильнейшего за два десятиления Южного сияния - aurora australis. Причиной стала сильная магнитная буря на солнце уровня G5. Как это работает? Рассказывает астроном Слава Китаев, ассоциированный директор eResearch Centre университета Монаша.

Following Friday's storm, parts of the Southern Hemisphere including parts of South Africa were treated to a spectacular sighting of the Southern Lights. John Maytham speaks to SANSA researcher Professor Martin Snow.See omnystudio.com/listener for privacy information.

The world is falling apart. The earth is hotter than it has ever been since we have been recording temperatures, the ocean is heating up. We have polarization that tears us to pieces. We are good at division. There is war over resources and power. What can we do? We need some wisdom and courage to move forward together in a world like ours. And Brian McLaren brings it to us in this conversation. Brian helps us to reframe our stories and perspectives, slow down to appreciate beauty, find wise guides, overcome biases, and respond to issues with compassion rather than fear or complacency. So join us as we find wisdom and courage for a world falling apart. Brian D. McLaren is an author, speaker, activist, and public theologian. A former college English teacher and pastor, he is a passionate advocate for “a new kind of Christianity” – just, generous, and working with people of all faiths for the common good. He is a core faculty member and Dean of Faculty for the Center for Action and Contemplation. and a podcaster with Learning How to See. He is also an Auburn Senior Fellow and is a co-host of Southern Lights. His newest books are  Faith After Doubt (January 2021), and Do I Stay Christian? (May 2022). His next release, Life After Doom: Wisdom and Courage for a World Falling Apart, is available for pre-order now and will release in May 2024. Brian's Book:Life After DoomBrian's Recommendations:Civil WarThe Dao of Civilization: A Letter to China by Freya MatthewsConnect with Joshua: jjohnson@allnations.usGo to www.shiftingculturepodcast.com to interact and donate. Every donation helps to produce more podcasts for you to enjoy.Follow on Facebook, Instagram, Twitter, or Threads at www.facebook.com/shiftingculturepodcasthttps://www.instagram.com/shiftingculturepodcast/https://twitter.com/shiftingcultur2Consider Giving to the podcast and to the ministry that my wife and I do around the world. Just click on the support the show link below. Support the Show.

Donna and Steve are LIVE at their last Santa Stop at Southern Lights in Burnsville! They read off Entertainment Weekly's list of Entertainers of the Year, tell a cautionary tale about holding in a sneeze, and Steve goes on a rant about sitting. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Donna and Steve are LIVE at their last Santa Stop at Southern Lights in Burnsville! They read off Entertainment Weekly's list of Entertainers of the Year, tell a cautionary tale about holding in a sneeze, and Steve goes on a rant about sitting. Learn more about your ad choices. Visit megaphone.fm/adchoices

Donna and Steve find a list of the oddest Guinness World Records of 2023, play the COPCK, and talk to Ryan from Southern Lights! Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Donna and Steve find a list of the oddest Guinness World Records of 2023, play the COPCK, and talk to Ryan from Southern Lights! Learn more about your ad choices. Visit megaphone.fm/adchoices

Solar activity goes through cycles. The main one is about 11 years long and its maximum is marked by powerful eruptions of electromagnetic radiation known as solar flares, as well as releases of plasma known as coronal mass ejections. The most powerful known flare happened in 1859 and led to telegraph stations catching fire across the US, and Northern and Southern Lights becoming visible in the tropics. Host Dr Alfredo Carpineti spoke with Dr Ryan French, astronomer at the National Solar Observatory and author of The Sun: Beginner's Guide to Our Local Star, to find out about solar flares and what would happen if a massive one took place today.

This week Dan and Chris are diving into 'The Southern Lights' from Legend of Korra - Book Two 'Spirits'.

The Northern Lights might be visible from Washington this week and a wine theif stole over $500 thousand of wine!

The sun brings light and heat to Earth, but it can also blast our planet with stormy weather, flares, and massive coronal mass ejections that can impact our power grids, satellites, and even endanger astronauts in space and, eventually, back on the moon. And it's heating up as the sun approaches Solar Maximum of its latest Solar Cycle 25. NASA solar astrophysicist Dr. C. Alex Young of the Helioscience Division of the Goddard Space Flight Center in Maryland joins us to dish on the latest from the sun and what it means for us on Earth.         Hosts: Rod Pyle and Tariq Malik Guest: C. Alex Young Download or subscribe to this show at https://twit.tv/shows/this-week-in-space. Get episodes ad-free with Club TWiT at https://twit.tv/clubtwit

The sun brings light and heat to Earth, but it can also blast our planet with stormy weather, flares, and massive coronal mass ejections that can impact our power grids, satellites, and even endanger astronauts in space and, eventually, back on the moon. And it's heating up as the sun approaches Solar Maximum of its latest Solar Cycle 25. NASA solar astrophysicist Dr. C. Alex Young of the Helioscience Division of the Goddard Space Flight Center in Maryland joins us to dish on the latest from the sun and what it means for us on Earth.         Hosts: Rod Pyle and Tariq Malik Guest: C. Alex Young Download or subscribe to this show at https://twit.tv/shows/this-week-in-space. Get episodes ad-free with Club TWiT at https://twit.tv/clubtwit

The sun brings light and heat to Earth, but it can also blast our planet with stormy weather, flares, and massive coronal mass ejections that can impact our power grids, satellites, and even endanger astronauts in space and, eventually, back on the moon. And it's heating up as the sun approaches Solar Maximum of its latest Solar Cycle 25. NASA solar astrophysicist Dr. C. Alex Young of the Helioscience Division of the Goddard Space Flight Center in Maryland joins us to dish on the latest from the sun and what it means for us on Earth.         Hosts: Rod Pyle and Tariq Malik Guest: C. Alex Young Download or subscribe to this show at https://twit.tv/shows/this-week-in-space. Get episodes ad-free with Club TWiT at https://twit.tv/clubtwit

We (Larissa and Kim) had the absolute privilege of interviewing Brian McLaren. As many of you know, Brian is a well-known spiritual influencer who has made significant contributions to the world of faith and spirituality. In this episode, we had the privilege of sitting down with him to discuss his life's work, including his four stages of faith development.We dive deep into who Brian is as a person, his books, and his passion for creating a new kind of Christianity that is inclusive, compassionate, and committed to social justice.If you're interested in exploring new ideas and perspectives on faith and spirituality, this is an episode you don't want to miss. Tune in now and join us in the conversation!What We Discuss: -Faith vs. Certainty -Theology of Change -Criticism-The Four Stages of Faith Development-How Brian Played a Role in Larissa and Kim's Coming Out Story-Shaping the Future of Church -Mental Health in the Church The Four Stages of Faith Development:The Four Stages of Faith Development that Brian described (after briefly talking about a few of the other models/descriptions that other theologians, psychologists, etc., have put forth) are:Simplicity — You're either for us or against us. It's all or nothing.Complexity — There's more than one way to do things.Perplexity — Everyone has an opinion. Who knows who is right?Harmony/Humility — Seek first God's Kingdom… love God, love neighbors… in essentials unity… focus on a few grand essentials.About Brian:Brian D. McLaren is an author, speaker, activist, and public theologian. A former college English teacher and pastor, he is a passionate advocate for "a new kind of Christianity" - just, generous, and working with people of all faiths for the common good. He is a core faculty member of The Living School and podcaster with Learning How to See, which are part of the Center for Action and Contemplation. He is also an Auburn Senior Fellow and is a co-host of Southern Lights. His newest books are Faith After Doubt (January 2021), and Do I Stay Christian? (May 2022).Connect With Brian:www.brianmclaren.net

Crafts and Cocktails at Southern Lights with Alexis and show announcer for the week -- thank you thank you thank you! Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Crafts and Cocktails at Southern Lights with Alexis and show announcer for the week -- thank you thank you thank you! Learn more about your ad choices. Visit megaphone.fm/adchoices

This is the one where Kelli (Tuesdays with Kelli & Dan) drops in on the boys in the Southern Hemi to say hello and talk about electrical differences in pools in the three countries. Support the show

Are you enabling someone instead of supporting them through constructive feedback, or are you too focused on checking the boxes in the pursuit of seeing how much you can get done in a day?“People who utilize their natural, God-given talents are much more fulfilled and successful than those who don't.” ― Patrick LencioniIn this episode, you will hear: Recap of the What's My Genius? series  The Geniuses of Enablement and Tenacity Working Genius: Enablement Working Genius: Tenacity Encouragement & Challenge Prayer Spread the Word Links & Resources In This Episode The Six Types of Working Genius - Patrick Lencioni (book) Working Genius Working Genius Assessment The Working Genius Podcast Patrick Lencioni Returns: Leveraging Your Working Genius The Table Group Companion PostThe Genius of Enablement & TenacityDisclosures & AffiliatesSome links in these show notes are affiliate links, meaning I get a small commission if you purchase something, but there is no additional cost. I am disclosing this per Federal Trade Commission (FTC) guidelines.Rate & Review Please take a moment to drop by your favorite podcast platform, give us a rating, and/or leave us a review so others can find and benefit from this content. Thanks. ★ Support this podcast ★

Are you making too many decisions too late in the day? Are you inspiring your team or tearing them to pieces?“People who utilize their natural, God-given talents are much more fulfilled and successful than those who don't.” ― Patrick LencioniIn this episode, you will hear: Recap of the What's My Genius? series  The Geniuses of Discernment and Galvanizing Working Genius: Discernment Working Genius: Galvanizing Encouragement & Challenge Prayer Spread the Word Links & Resources In This Episode The Six Types of Working Genius - Patrick Lencioni (book) Working Genius Working Genius Assessment The Working Genius Podcast Patrick Lencioni Returns: Leveraging Your Working Genius The Table Group Companion PostThe Genius of Discernment & GalvanizingDisclosures & AffiliatesSome links in these show notes are affiliate links, meaning I get a small commission if you purchase something, but there is no additional cost. I am disclosing this per Federal Trade Commission (FTC) guidelines.Rate & Review Please take a moment to drop by your favorite podcast platform, give us a rating, and/or leave us a review so others can find and benefit from this content. Thanks. ★ Support this podcast ★

God created you - and there is only one you in a world full of 7+ billion people.“People who utilize their natural, God-given talents are much more fulfilled and successful than those who don't.” ― Patrick LencioniIn this episode, you will hear: Recap of the What's My Genius? series  The Geniuses of Wonder and Invention Working Genius: Wonder Working Genius: Invention Company Positions Faith Meets Wonder & Invention Encouragement & Challenge Prayer Spread the Word Links & Resources In This Episode The Six Types of Working Genius - Patrick Lencioni (book) Working Genius Working Genius Assessment The Working Genius Podcast Patrick Lencioni Returns: Leveraging Your Working Genius Speechify - text to speech reader (Cliff Weitzman) Your Not Lazy: How to Learn Anything Faster with Cliff Weitzman, Founder of Speechify (Dive Deep with Ali Abdaal) - podcast Companion PostThe Genius of Wonder & InventionDisclosures & AffiliatesSome links in these show notes are affiliate links, meaning I get a small commission if you purchase something, but there is no additional cost. I am disclosing this per Federal Trade Commission (FTC) guidelines.Rate & Review Please take a moment to drop by your favorite podcast platform, give us a rating, and/or leave us a review so others can find and benefit from this content. Thanks. ★ Support this podcast ★

I got to join Diana Butler Bass at the Southern Lights festival over MLK weekend where we recorded this live edition of Ruining Dinner. To be a part of future zoom sessions of the series and get access to past gatherings,  join Diana's newsletter community, the Cottage &/or the Homebrewed Community. If you enjoy this, check out… Read more about Diana Butler Bass: Ruining Dinner… and Date Nights

It's time to start talking about the most divisive season of the Legend of Korra! We're starting our recap of Legend of Korra Season 2: Spirits *cue spooky music*. We talk all about the choices...of which there were many...the writers made in this previously-not-forecasted season of LOK and we talk what the heck is going on with Korra in these two episodes, why we think they made Mako a cop, and how it's kinda f*cked that no one else knows about Aang's first two kids, Kya and Bumi. // Become a Patron on Patreon! // Follow us on our new TikTok! // Follow us to stay up to date on new episodes!: Facebook | Twitter | Instagram // Email us at theavatarhourpodcast@gmail.com to send questions, comments or feedback! // Follow the hosts!: Kayla's Twitter | Andre's Twitter

We are live from Southern Lights in Burnsville for another Santa Stop! It's National Ugly Sweater day! Steve has wintery fun last night snow blowing and building gingerbread houses. Punishment being handed down to the Dave Chappelle attacker. Will TikTok actually get banded?

We finally get to hear the full song that The Weeknd did for from Avatar: The Way of Water. Ryan from Southern Lights joins the show. Plus College of Pop Culture Knowledge and maybe finally that perfect gift for the person that has everything.

She lives in the land of food and we're all reaping the benefits. Lauren McDuffie is a food blogger, cookbook author, food photographer and stylist. She's the author of "Smoke, Roots, Mountain, Harvest," and just finished writing "Southern Lights," which comes out June 2023. Her blog, "My Kitchen Little" was started because she says she wanted to give easy recipes for busy home cooks. We chat about food blogging and all the work that goes into it (I had no clue), her cooking philosophy, holiday food, and why, in the vast world of food bloggers, why she continues to stay at it. Oh - and her dog makes a sweet cameo.

This is the final live stream QnA from the Do I Stay Christian? online class. It was a complete blast to hang with Brian and a couple thousand readers

The breast cancer fundraiser at Southern Lights kicked off this weekend through Saturday and a reminder to schedule a mammogram. Jason met Michael Rapaport and he was hilarious! Ye shared anti-Semitic messages on social media and has been banned.

Southern Lights hosted Crafts & Cocktails with Alexis last night – what a fun night! We're still processing Project Down & Dirty Film Fest and Jason has some ideas. A viral video of a beautiful display of Little League sportsmanship, but a cable TV channel took an unusual take on it and it angers us. Where's the family staying with Ezra Miller? Wendy Williams promotes her podcast on Instagram and something's off.

Crafts and Cocktails with Alexis is tonight at Southern Lights! And our Project Down and Dirty theme will be revealed at 8; we don't have many clues this year. Six women have detailed sexual allegations against Fred Savage.