Podcasts about Spice

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On the latest episode of “Dishing with Stephanie's Dish”, I sit down with accomplished book cover designer, art director, and now, celebrated cookbook author, @LauraKlyn The episode is a deliciously detailed look into Laura's new book, “100 Pie, Tart and Galette Recipes for Every Season” and a behind-the-scenes peek into her world of culinary creativity and design.From the moment I flipped through the pages, it was clear Laura's design expertise shines brightly. Laura's background as a cover designer and art director, paired with hands-on experience working on dozens of cookbooks, comes to life in her visually stunning collection. Each photo in the book tells a story——and is surrounded by thoughtful prop styling, from vintage pie servers to antique dishes discovered at local shops.A special treat is Laura's focus on savory pies—think samosa pie or the show-stopping asparagus tart—beautiful options for every season and palate. The attention to technique continues with creative garnishes, like sugared cranberries and candied herbs, adding sparkle to your holiday spreads and beyond.Laura's cookbook recommendations are rock solid—even non-pie bakers will find plenty to love between these pages.Ready to up your pie game? Listen to the full episode for stories, tips, and plenty of seasonal baking inspiration! Enjoy these two recipes from Laura, one savory and one sweet, to get a taste of her book!Lemon Meringue TartMakes 1 10-inch round tartI love this twist on lemon meringue pie in tart form. For me, the proportion of crust to lemon is perfect, and it's even better with Swiss meringue instead of French meringue, which is a traditional pairing with lemon. Swiss meringue is cooked on the stove and doesn't need to go in the oven. It is softer and creamier, adding a beautiful airy sweetness to counter the tart lemon curd. This bright tart comes out looking lovely and tastes even better.Press-In Shortbread Tart DoughMakes 1 10-inch tart crustI've tested a lot of tart crusts over the years, and many of them are so hard, it's difficult to break off a bite with a fork. This buttery and delicious shortbread crust is delicate enough to easily break apart but strong enough to hold the tart together. Using cake flour is key to getting a nice, cookie-like crumb. This dough is not tough enough to roll out. Press the dough directly into the pan for an easy to pull together, delicious tart base.Ingredients¾ cup (169 g) unsalted butter, softened½ teaspoon fine sea salt2 teaspoons vanilla extract⅔ cup (73 g) confectioners' sugar2 cups (230 g) cake flourInstructionsIn the bowl of a stand mixer fitted with the paddle attachment, mix butter, salt, vanilla extract, and confectioners' sugar on medium speed until light and fluffy, about 5 minutes. Add flour and mix just until combined. Press dough directly into a 10-inch tart pan, starting with the sides and finishing with the bottom. Bake the crust according to the tart recipe's instructions.Lemon CurdIngredients8 egg yolkszest of 2 lemons⅔ cup fresh lemon juice1 cup (200g) sugar10 tablespoons (141 g) salted butterSwiss Meringue5 egg whites1¼ cups (250 g) sugar½ teaspoon cream of tartar1 teaspoon vanilla bean pasteInstructionsTo make the crust: Preheat oven to 350ºF. Press tart dough into a 10-inch tart pan. Generously dock with a fork and bake for 25 to 30 minutes or until lightly browned. While still hot, use a tamper or back of a spoon to lightly press down the center of the crust, leaving a ¾-inch edge.To make the lemon curd: Whisk together egg yolks, lemon zest, lemon juice, and sugar in a saucepan. Cook over medium-high heat, stirring constantly, until mixture becomes thick and coats the back of the spoon, about 8 to 10 minutes. Use an instant read thermometer to check the temperature; it should reach 170ºF. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on low. Add butter 1 teaspoon at a time, mixing until fully combined before adding the next teaspoon of butter. Strain through a sieve into a medium bowl. Pour while still warm into the tart shell. Cover with plastic wrap and refrigerate for 2 to 3 hours.To make the Swiss meringue: Whisk together egg whites and sugar in the top pan of a double boiler until completely incorporated (see note below). Cook, whisking continuously, for about 5 to 6 minutes or until mixture reaches 170ºF. Pour into the bowl of a stand mixer fitted with the whisk attachment. Add cream of tartar. Beat on high for about 2 minutes. Add vanilla extract and continue to beat on high until stiff peaks form. Scoop or pipe onto lemon curd. Toast meringue with a kitchen torch or under the oven broiler. Keep a close watch on meringue while toasting to avoid burning. Remove sides of tart pan and serve.Episode Transcript Follows:Stephanie Hansen:Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space and a lot of cookbook authors. And this book came across my desk by Laura Klynstra And right away I was like, pie! Laura, your book, “100 Pie, Tart and Galette Recipes for Every Season” is extremely beautiful. And, and I, it kind of, when I read through the whole book and I read through your bio, I was like, oh, well, she's like in the design field because honestly, this is probably one of the most beautiful books on pie I've ever seen.Laura Klynstra:Oh, thank you. Thank you so much.Stephanie Hansen:It's so incredible, like just the way that the pies are decorated, the color choices that you used for the intros, everything is laid out so it feels easy, accessible. And even like the whole rolling out the pie dough section, there's tons of pictures, the decorating of the lattice work, It's a really well done book. Congratulations.Laura Klynstra:Oh, thank you so much.Stephanie Hansen:What's your background and how did you come to be the pie aficionado?Laura Klynstra:My background is actually cover design. I'm a book cover designer and art director. But I also, during all the time that I've been an art director, I've also worked on a lot of cookbooks. So I gotten to go on a lot of photo shoots, work with food stylists and photographers. And during that whole time I learned, I just kind of sat back and watched and learned all the bits and it took time. I'm a self taught photographer. It took me a long time to really figure out how to capture light correctly. And light is really the key to getting a good photo.Laura Klynstra:So yeah, it was a lot of trial and error, but eventually I figured out a system to get my camera mounted correctly. I shoot manually and get that light, but I also, I consider every photo similar to what the way I look at a cover design. It's not just here's your pie or whatever it is you're shooting. There's a lot of things going on around it. And so it's telling a story. The photograph is telling a story. It's giving you a sense of the time. Especially like the fall ones are a lot of fun to shoot.Laura Klynstra:So many great things to props that you can put in with the photos for the fall shots. And it's just, it's a lot of fun.Stephanie Hansen:Did you amass a large library of props and did you have things already or were you always on the lookout?Laura Klynstra:This is my third book, so I had a lot of props already. I have like all these Storage shelves downstairs have the weirdest things. You know, I go to antique stores and I'm always looking for old boxes and just everything. Pretty much everything that could possibly have anything to do with baking. If I go to an antique store, I'm always like, I need that. Especially pie servers. Old, old silverware.Stephanie Hansen:Yes.Laura Klynstra:I hate, I hate photographing with a shiny silver, you know, piece of silver or a new one that it never, you know, for one thing, you can end up reflecting your camera in that. So these old patina silverware and things like that are just fabulous to have. Like, you just gotta have a ton of those in your.Stephanie Hansen:In your Agreed, agree. Thus my sort of background of stuff from my cookbook styling myself in. Can we talk about pie crust? Do you have, like, what you would say is your definitive pie crust that you mostly use.Laura Klynstra:For sweet pies? There's a recipe in there called a maple pie crust, and that's actually my favorite crust to use. It's very similar to a regular crust, except for a lot of the liquid is made with a pure maple syrup. And when you roll that crust out, that syrup gives it like a pliability that just. It doesn't crack the way sometimes you can get with the regular all butter pie crust. And it's just so easy. And so it's just supple. It's, it's. It's my favorite one.Laura Klynstra:But again, I'd only use it for sweets. Even though you don't really taste the maple, it's like, you know how when you add maple to something, it doesn't have a strong flavor, as strong as what you would expect it to be, but it' if you're beginning. That would be my press recommendation for somebody who's just beginning because it does make a really easy to roll out.Stephanie Hansen:I love this because I use vodka in my pie crust to kind of do the same thing. It gives you that moisture when you're putting the assembly together and the roll, but then it bakes out in the final product, so you get kind of a crispier situation. Maple. I've never thought of that. I wonder, have you ever tried honey? Would it do the same thing?Laura Klynstra:I haven't tried it. I would expect it would. And it would just add a little bit of sweetness. The other thing is buttermilk. You can add a little buttermilk that I don't know if you've ever made pie dough, and then put it in your refrigerator and left it in there for two days and it started to turn kind of like a gray Color, Yes. When you add some acid from the buttermilk keeps it from doing that. I'm not sure. I can't.I don't know what the science is behind that, but a little. A little. I think the vodka might, too. I'm not sure. I.Stephanie Hansen:That's a great.Laura Klynstra:Yeah.Stephanie Hansen:I know what you're talking about, and I'm trying to think if I've noticed it with or without vodka. And I can't say. Truthfully, I have, but, like, a lot of times for Christmas or Thanksgiving or any of the. The special holidays, you're making your crust in advance because you've got so much to do, so. So that's a really great tip. I love it.Laura Klynstra:Yep. Yep. And you can also freeze pie dough. So you can make. If you're having Thanksgiving and you're. You're. You can do it a week ahead, just wrap each one individually and then put it inside a freezer as a black bag and then throw it in the freezer. And that way you're just.You've got something that's totally done, even a week in advance.Stephanie Hansen:One thing that I really liked about this book, too, was you took pie into not just sweet places, but also savory. So there's a lot of galette and, like, savory forward dishes, like a potato bacon, gruyere galette. You've got quiche. Do you eat a lot of savory pies? Because that's actually kind of one of my favorite ways to do it. This samosa pie looks amazing.Laura Klynstra:The samosa pie is so popular at my house. So popular. We love that one. So, yeah, we do eat that one quite a bit. The quiches, we do a lot. Some of the other ones, not as often, but, like, the. The asparagus one is kind of just more of something that I would bring to a party.Stephanie Hansen:Yeah. Spring or Easter.Yeah. You know, like, that first time when you. Asparagus is one of the first things that comes out. And in this. In the spring. And so you're just, like, dying to get something fresh. We talked. before I started the podcast that. She's in Michigan, I'm in Minnesota. And literally, like, when you see anything green at the store. And we always jump the gun. Right. Because.Get produce from the coast before we get our own, but there's nothing better than, like, your own homemade asparagus.Laura Klynstra:Yes. And the rhubarb is the other thing that comes up the soonest. And again, I love rhubarb. It's.Stephanie Hansen:So do I think that's My next book, actually.Laura Klynstra:The whole rhubarb book.Stephanie Hansen:Yes, because I just. I'm obsessed with it, and I have, like, 60 recipes, so I'm like, you know, I'm. I'm about way there.Laura Klynstra:What kinds of recipes are they? Like cakes and.Stephanie Hansen:Yeah. Yes. Like bars and cakes and pies and custards, but also chutneys and pork dishes and breads, cookies.Laura Klynstra:That's a fabulous idea. I'm on board with that one.Stephanie Hansen:I think I might have to, like, submit that as my next proposal. We'll see. Another thing that happened this year about pies, I guess it was maybe last year, but it created quite a kerfuffle, and you address it in this book, is the loss of the chocolate wafer cookie. The company that makes the chocolate wafer cookie, I believe it was Nabisco, stopped making that chocolate wafer cookie. And it was the base for a lot of people's, like, mud pies or chocolate pie crust or the press in crusts or the cookie crusts. And people were really freaked out, and people were, you know, we need a recipe to make this cookie. So in here, you have your own chocolate cookie recipe.Laura Klynstra:Yeah. Yep. It's got the black cocoa in it. Like, it's actually like an Oreo, but without the. And if you do end up using Oreos, do take out that middle part. I always scrape out the. If you don't, you're gonna end up with kind of like a too much butter and it's not gonna work. But, yeah, you can make your own so that you're not adding all these preservatives and yucky things into your pies, but sometimes people don't have time.I mean, I totally understand that you can't always.Stephanie Hansen:And I guess maybe depending on your audience too, like, if you're making something for a kid's birthday party, maybe that will be fine. Not that we feed our kids less delicious things than we feed ourselves, but come on, we kind of do times. I do love to. There's a lot of detail in this book about garnishes and sauces. And the white chocolate cranberry tart is just a beautiful photograph, but it also has these sugared cranberries. Tell me about those. And. And obviously, putting them on a tart is delightful, but what else could we do with those? Because those were just gorgeous.Laura Klynstra:I've used them on cakes. And just even, like, even if you're doing a spread, like a holiday spread, they look beautiful in a little bowl. And that same method, the method to make Those is you create a simple syrup and then you dunk the cranberries in the simple syrup and then you let it dry and they become really sticky. And then you roll them in sugar so they look really beautiful. But you can do that same process with mint leaves, rose petals, rosemary. And it's just a beautiful garnish, especially in the winter, because it has that sparkle to it. It just makes it look more special than if you were just going to, you know, lay a sprig of rosemary next to something.Stephanie Hansen:When you started making pies, do you remember how old you were? And what is it about pies that captured your imagination?Laura Klynstra:Well, I really like the handmade nature of it. The fact that, I mean, before I made pies, I was a cookie baker. Cookies were my. Because that's the easiest thing when you're a little. When you're a kid. And I baked since I was basically able to. My mom was a wedding cake baker, so we had all the supplies and all.Stephanie Hansen:Wow.Laura Klynstra:All the inspiration was there, but I didn't start making. And my mom, she always, she loved pie too, but she always used the pie crust from the box, which I kind of hate, but same, same. She just didn't like rolling out dough. So she just, she just used the, the rolled. The rolled up version. But you can buy better versions than the red box. There are.Stephanie Hansen:Joe's is surprisingly good.Laura Klynstra:I think that, yeah, Whole Foods has one too. That's butter instead of like the other weird oils that are in the. The other one. But I think maybe all of my love of like rolling out cookies and then you kind of turn that into rolling out dough. I learned it was a learning curve. I don't think that we just all naturally can know how to make a pie crust and how to roll it out. And you have to practice a little bit. But the lovely part of, of a pie versus a cake or a cookie is that there's just more of your hands involved.Laura Klynstra:And because I make so many things electronically and digitally, because I'm a book cover designer. So to have to be able to make something physically with your hands is both relaxing and satisfying. And I think it makes like a more special finished product. It makes a great gift or something to share with people, to bring to the office or a party or a potluck, and it just feels like it. A pie has a slightly more personal touch to it than maybe a cookie does or a bar. Even though I love cooking bars, don't get me wrong.Stephanie Hansen:Yes. Tell me about your other books.Laura Klynstra:So this is The Homemade Pie Cookbook is the first book I've written by myself. My book just before this one was called “Gather & Graze” and I wrote with my former colleague who is also an art director. She, she does the, she works at HarperCollins. Sure. Mumtaz Mustafa @spiceandsugartable and I have it right here. This is “Gather & Graze” Stephanie Hansen:That's beautiful.Laura Klynstra:So this is more of like a party table spread book. So Mumtaz is brilliant with savory food and I'm more, more of a baker. She's from Pakistan, so she's got this really broad sense of spice and she's just brilliant with the savory. So we split this book up by anything that was baked in the oven I've made and then pretty much anything that was cooked on stove she made. And it's divided by country. So it's a really fun international style party book.Stephanie Hansen:I love that. I'm glad you brought it to my attention. I'll for sure put that in the notes.Laura Klynstra:Yeah, it's a, it's a, it's quite fat. It's, it's a, it's, it's, there's over like 170 recipes in it. It's not a, not a lightweight book. And then the book before that I wrote with my mother. Oh, look at that cute “Christmas Baking”. And this one is it, it does well every, every holiday season. And it's kind of, it's been out for I think five years. And so it's kind of a perennial, hopefully at this point.Laura Klynstra:And it's just, you know, all my favorite. But Christmas baked goods. There's a, there's a breakfast chapter in there for Christmas morning.Stephanie Hansen:Holiday high points. What's next?Laura Klynstra:I got my way. And who knows if I will. I would like to do a fall baking book.Stephanie Hansen:What would that look like? I'm thinking apple. You have quite a, like pumpkin chapter in here.Laura Klynstra:Yeah. Yep. They would have all of those, those, those cozy. It would just be all the cozy, cozy recipes. And I just love the styling of fall too. Fall is one of my favorite seasons. So. Yeah, that would be, that would be super fun.Laura Klynstra:But I also have another idea for, called like, I want to call it Paradise Baking or Baking paradise, which would be all tropical recipes.Stephanie Hansen:That's a great idea. And that's not something we've seen before.Laura Klynstra:I don't, I haven't seen it. No. I have a second home in Guatemala so I could do a lot of the photography there, which would be fun. Yeah. The first few recipes in the Homemade Pie Cookbook were Shot in Guatemala. The line Mango and the hummingbird pie. So I got all of those props while I was down there.Stephanie Hansen:Yeah. In the. And beautiful colors. You also dedicate, like a whole spread to apples for pie. And we just talked about this on our TV show that I'm on. And Honeycrisp is obviously an apple I use a lot because it's Minnesota. Granny Smith is an apple that I think works really well for pies. Do you mix your types of apples? Apples when you're making apple pie?Laura Klynstra:Sometimes I do. The Pink lady is actually one of my favorite ones now that I've been, you know, baking so many apple pies. It's got, like, a tartness to it. But yeah, there you can mix them for sure. Just don't ever use them. Macintosh.Stephanie Hansen:Yeah. Or like the Red Delicious, which is now. Oh, yeah, that's the worst selling apple.Laura Klynstra:They aren't very delicious.Stephanie Hansen:They're not. And it's kind of funny that, like, that was like our lunchbox apple for basically our whole lives. Like, why did we have to eat such terrible apples? I'm so glad they've gotten better.Laura Klynstra:Yes. There's some. I mean, pretty much every variety is better.Stephanie Hansen:Yes, Pretty much. When you make a galette or a tart, let's just say savory, do you adjust that dough at all or do you use your same basic pie dough?Laura Klynstra:I use the same. Well, the. The tart is a totally different dough, but the galette is the same pie dough as the regular pies.Stephanie Hansen:And just.Laura Klynstra:You could use them. Yeah, you could use the maple pie. You could make the maple crust for a galette as well. If you. If it's a sweet, I wouldn't put it on a savory.Stephanie Hansen:When would you ever make, like. I love the idea of slab pies because I think they're kind of cool looking, but they seem like they're just not great. Like, I don't know who's gonna get the middle piece. And then it's just always, like, so messy and kind of falls apart. I love the idea of like, everyone getting a little bit of crust on the edge and then having their perfect little triangle. Do you serve slab pies a lot? And am I missing the boat here?Laura Klynstra:Oh, not a lot, but I would bring them to more of like a potluck or something. The same thing that I would bring bars to. Although you. You really can't pick it up and eat it.Stephanie Hansen:Yeah.Laura Klynstra:Because it's going to be kind of a more gooey center than A. Than a. And then a bar. But it's just. It's. You get a little bit more. It's going to go farther than a. Than a pie.Laura Klynstra:So if you just want to bring one thing and it needs to cover more people, I would bring a slab pie for that. Like a. Like a potluck summer potluck.Stephanie Hansen:People always ask me what my favorite recipe is in my book, and I always have the dumbest answers. So if I ask you what's your favorite recipe in your book, do you, like, have a answer that you're set on?Laura Klynstra:Well, the lemon meringue tart on the COVID is one of my favorite recipes in the book, and I've never been a big lemon meringue pie person, and I don't know why. It's. This is a. Has a Swiss meringue, and it's a little bit different than the lemon meringue pies that, you know, we all grew up eating. And I also feel like lemon meringue pie has too much lemon to, like, the crust is too little to the lemon. Like, the ratio.Stephanie Hansen:The big, like, meringue.Laura Klynstra:Yeah. Yeah. So this, I feel like, is the perfect ratio of meringue to lemon to crust. It's got a thick shortbread crust on it. So it's. It's actually kind of reminiscent of those lemon bars. And you're from the Midwest, so you probably had those lemon bars that everybody likes to crust. Yep.Laura Klynstra:It's. It's kind of like an elevated version of one of those lemon bars.Stephanie Hansen:Okay. I'm going to have to try it, because I always make something with lemon for Easter. It's sort of just something I do for the big Easter brunch. So maybe I'll use this as my recipe this year.Laura Klynstra:Yeah.Stephanie Hansen:How long does it take you to work on a book?Laura Klynstra:Well, I mean, it's hard to give a full, like, because there's a lot of time thinking about it and planning. Like, my first step to doing a book is to. Is writing the table of contents.Laura Klynstra:Is that what you do, too?Stephanie Hansen:Yes.Laura Klynstra:Yeah, I do it.Stephanie Hansen:So spreadsheet of all the recipes I think I want, then I sort of, like, try to organize them in some way, and then I start, like, thinking about the narrative and where I'm going to.Laura Klynstra:Right.Stephanie Hansen:I'm going to start.Laura Klynstra:Right. And so there's, like, this long, like, thinking period that you're not. It's just. I don't know. So it's. It's hard to put a time on how long it takes, but Once the. Once everything is set and I've gotten a few shots done and a few recipes tested, I can. I can do a book in a year and a half or a year if I'm really focused on it.Laura Klynstra:But I'm also doing all the photography and the design. So it's. It's a pretty intense process.Stephanie Hansen:Yeah. Because I just submit my photographs and my word docs and, you know, the designer makes it look pretty, and, gosh, you have to do the whole thing. That is harder.Laura Klynstra:And I don't have to, but, you know, you've done this much, and I am a designer. It's kind of hard to hand the design off somebody else when you're. That's like what I do. So.Stephanie Hansen:Yeah, of course, when you think about other books that. Cookbooks that you love, whether from a design feature or from just like that, you go back to them and use them a lot. Give me, like, a couple of your favorites.Laura Klynstra:The Martha Stewart's Baking Handbook. I don't know if you have that. It's got an orange spine. It's kind of like a go to, like, oh, I want to make banana bread. It's just so reliable. So that one is always in my kitchen. I also really like the Bake From Scratch series. Have you seen those? Big.Laura Klynstra:They're really huge. I think they're. They're not written all by the same person. I think there's an editor that collects recipes. It's based on the magazine, I believe. But the thing I love about those is there's so many recipes in those books. They're just loaded with recipes, and then you can just kind of page through and get all kinds of inspiration and ideas. So I love those.Laura Klynstra:I'm a big fan of Erin Jean McDowell, who is also a pie person. I like watching her on, like, her videos and stuff.Stephanie Hansen:Do you watch a lot of people, like, on YouTube?Laura Klynstra:Not a lot, no. I mean, mostly on Instagram. I'm. I'm watching, you know, the quicker reels that come through. And, yeah, one of the. One of the things that made me so inspired to want to do the fall thing is, is when you. When the fall baking stuff starts coming out on Instagram and all these beautiful baked goods and this. This wonderful mood of cozy comes through, it's like, people are.Laura Klynstra:Creators are just amazing at how they. They put this mood out there, and I just. I love it.Stephanie Hansen:Yeah, it's pretty. Pretty delightful. I was just gonna think of another question I had for you, but it totally just fell out of my brain right As I thought about it, do you, have you ever had the chance to meet like any other bakers in any of your cookbook travels?Laura Klynstra:Specifically bakers. It seems like most of the books I've worked on have been more chef related. Like cooks like Melissa Clark. I worked on some of her cookbooks. I did the photography for Bri McCoy. She. I don't know if you've seen her book. It's called the Cook's Book.Laura Klynstra:Yep, I did her photography for that book, so I've that kind of stuff, but I haven't done any specifically for bakers.Stephanie Hansen:So if in your, in your work life, do you like, like when someone gives you a recipe and you're like the person that photographs it and does the final like, is that an appealing piece of work for you?Laura Klynstra:Oh yeah. I love to do that too. Yeah. Yeah. Actually got a couple of them in the works right now that are coming down the pipeline.Stephanie Hansen:There's a lot of creators that do that and I didn't realize that, but that they, they maybe have a favorite recipe or they have recipes but they don't have the time or they don't want to be the one who puts it together for the book. So they hire all that out. Do you get any jobs like that that are one offs or do you mostly just do like a whole project?Laura Klynstra:Mostly a whole project.Stephanie Hansen:Yeah. It's, it's interesting. There's a lot of people out there that will cook your stuff if you find the right person. And I didn't realize that that was such a robust business, but apparently it is. Do you keep like a food blog yourself or is it mostly just the book?Laura Klynstra:Mostly I'm mostly in the book. But we have, I have. My friend who wrote Gathering Grace with me have a. We. We have an Instagram that's called Spice and Sugar. Oh, she's the spice and sugar table. Because spicy sugar was taken and she's the spice and I'm the sugar. Of course that's sweet.Stephanie Hansen:And you guys share it. So you just post when you're inspired?Laura Klynstra:Yeah, yeah. And we don't. We, we haven't posted.Stephanie Hansen:Yeah. Sometimes like what sounds good and feels good just falls away, right? It's no reason or rhyme. Just all of a sudden you're like not as interested in that anymore.Laura Klynstra:Well, I think we're, and we're so, both of us are so focused in the book world and our career. Careers are very busy. So it's like I feel, I feel like to really maintain one of those robust social media sites you have to be pretty much focused on it.Stephanie Hansen:Yeah. Some people post, like, on Facebook, like, 12 times a day. I don't know. They manage it all. But do you watch any baking shows? Like, are you a great British Bake off aficionado or.Laura Klynstra:I don't. I watch almost no tv.Stephanie Hansen:Okay, So I love that. And you have chickens too, right?Laura Klynstra:And I have chickens and duck.Stephanie Hansen:Okay. And do you eat the duck eggs and the chicken eggs?Laura Klynstra:Obviously, yeah. Usually the duck eggs I use in baking. I don't. You know, it has a slightly different flavor, and if you're not used to it, it's kind of like. It feels a little weird. But they're. They're actually have a higher fat content in a duck egg, and they're really great for baking, especially for cakes and.Stephanie Hansen:Oh, I love that. I don't think I ever thought about duck eggs in context of baking. That's so neat.Laura Klynstra:They're a little larger, so you might. Sometimes you have to be a little, like, careful because.Stephanie Hansen:Yeah.Laura Klynstra:You know, they might end up being too much egg in here, depending on how many eggs are in the. Like, if there's four eggs, you would probably only put three.Stephanie Hansen:Yeah, you can kind of see it, too, when you have the egg, like, the size. All right. The book is the Homemade pie Cookbook. It's 100 pie, tart, and galette recipes for every season. Like I said, it's beautiful. But even if you're, like, not thinking you're a pie person, I really think people would like this book because there's ice cream pies, there is icebox pies. Again, there's a lot of savory. There's tarts, there's little.Stephanie Hansen:There's some cookies in here, some sauces. There's just a lot of different things. When I started to go through the book, I was pleasantly surprised that there's a lot to offer here. There's whoopie pies. Your whoopie pie recipe looked great. Yeah. Everybody loves a good whoopee pie, don't they?Laura Klynstra:Yeah. I thought I might be stretching it a little bit with that one, but I'm like, it's called pie, so it's a pie.Stephanie Hansen:That's right. It's Laura Kleinstra, The Homemade Pie Cookbook. Thanks for being with me today, Laura.Laura Klynstra:Thank you so much for having me.Stephanie Hansen:Yeah, for sure. And when you get your. When you get your next book ready, give me a call anytime. I love talking to you.Laura Klynstra:Okay, great.Stephanie Hansen:Okay. All right. Bye. Bye.Laura Klynstra: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

Thelema Mountain Red is a smooth and vibrant blend from Thelema Mountain Vineyards in Stellenbosch, crafted from Shiraz, Petit Verdot, and Grenache grapes grown on the cool slopes of the Simonsberg. Aged for 18 months in French oak barrels, it reveals aromas of ripe black fruit, mulberries, plums, and warm spice, with a soft, juicy palate and well-rounded tannins. This 2021 vintage, awarded 92 points at the International Wine Challenge, offers an easy-drinking yet elegant red that pairs beautifully with pizza, braai dishes, or light to medium-flavoured meals. Radio Life & Style on Facebook · The Morning Show Sponsor: Excellerate Security

Things are heating up in Miami! Alexia Echevarria's ex-husband, Todd Nepola, has traded reality TV for the real courtroom, suing Bravo for defamation. We're breaking down his lawsuit, his Instagram outbursts, and what exactly he's seeking in damages. From claims of producer manipulation to his obsession with how he's portrayed on screen, we're unpacking why this legal move may have done him more harm than good — because honestly, we might've forgotten about Todd (and his on-screen behavior) completely if he hadn't filed this lawsuit. What's on the docket? A quick refresher on Todd and Alexia's whirlwind relationship Todd's Instagram rants, “how to make millions” videos, and possible suspicious Reddit activity Todd's lawsuit against Bravo and the dramatic allegations inside the filing What counts as defamation under Florida law The release agreement he signed with Bravo and how it complicates his claims What Todd is actually seeking in the suit — and if he has a shot Access additional content and our Patreon here: ⁠https://zez.am/thebravodocket⁠ The Bravo Docket podcast, the statements we make whether in our own media or elsewhere, and any content we post are for entertainment purposes only and do not provide legal advice. Any party consuming our information should consult a lawyer for legal advice. The podcast, our opinions, and our posts, are our own and are not associated with our employers, Bravo TV, or any other television network. Cesie is admitted to the State Bars of California and New York. Angela is admitted to the State Bars of Texas, Kansas, and Missouri. Thank you to our incredible sponsors! Balance of Nature: Visit balanceofnature.com and Use code DOCKET for 35% off your first order as a preferred customer, PLUS get a free bottle of Fiber and Spice. Ridge: Head to Ridge.com to GET UP TO 47% OFF your order. This is by far the biggest discount they've given all year! Quince: Go to Quince.com/DOCKET for free shipping on your order and 365-day returns. Rula: Visit Rula.com/bravodocket to get started. CBDFX: Get 40% off your first order with code BRAVODOCKET at cbdfx.com. Dupe: Go to Dupe.com today and find similar products for less. Monarch Money: Use code DOCKET at monarchmoney.com in your browser for half off your first year. Wayfair: Don't miss out on early Black Friday deals. Head to Wayfair.com now to shop Wayfair's Black Friday deals for up to 70% off. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Pumpkin Spice Price is Right

Rod, Mo, Alex, and Chile talk about Halloween, explain what bird theory is, and play another round of The Pumpkin Spice Price is Right.

The consequences of the government shutdown rear their ugly heads, a congressional hearing today examines the origins of political violence, and Trump continues his Asia tour as the Left melts down over his East Wing remodel. Get the facts first with Morning Wire. - - - Wake up with new Morning Wire merch: https://bit.ly/4lIubt3 - - - Today's Sponsors: Lean - Get 20% off when you enter MORNINGWIRE at https://TakeLean.com  Vanta - Visit https://vanta.com/MORNINGWIRE to sign up for a free demo today! Balance of Nature - Go to https://balanceofnature.com/pages/podcasters and use promo code WIRE for 35% off your first order as a preferred customer PLUS get a free bottle of Fiber and Spice. - - - Privacy Policy: https://www.dailywire.com/privacy morning wire,morning wire podcast,the morning wire podcast,Georgia Howe,John Bickley,daily wire podcast,podcast,news podcast Learn more about your ad choices. Visit megaphone.fm/adchoices

Episode 121 - Challenges bring the spice and Decks we want to see again!JOIN OUR DISCORD! https://discord.gg/4Cmsafrr6k We are doing Giveaways! Cardmarket & Teasdale has donated prizes giveaway! Join the discord now to be eligible.Munich Pauper Spezl 2https://pauper-spezl.de/RIW Pauper Championshiphttps://www.facebook.com/share/17if1AZVbE/?mibextid=wwXIfrRIW Invitationalhttps://www.facebook.com/share/17gg7BLhrG/?mibextid=wwXIfrPauperParty https://pauperparty.de/Pauper UK Nationalshttps://www.tickettailor.com/events/mtgpauperuk/1708374Pauper to the People Conne Island Decklistshttps://mtgdecks.net/Pauper/common-island-a-tournament-by-pauper-to-the-people-tournament-219675ChallengesFriday ⁠https://www.mtgo.com/decklist/pauper-challenge-32-2025-10-2412821674Saturday⁠⁠⁠⁠https://www.mtgo.com/decklist/pauper-challenge-32-2025-10-2512821688Sunday⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.mtgo.com/decklist/pauper-challenge-32-2025-10-2612821706Spotify:https://open.spotify.com/show/7jvSTwLOR1gEijyT6vxqXR?si=3746b73f4a054de0Youtube:https://www.youtube.com/channel/UCVGowGLUAJlOCIOQ7koz-7ATwitter: https://vxtwitter.com/CastingCommons1Tiktok:https://www.tiktok.com/@casting.commonsInstagram:https://www.instagram.com/castingcommons/Music:Music: BensoundLicense code: 5MTG2TU9SXLCFPFTArtist: : Benjamin Tissot

Fluent Fiction - Italian: Spice, Sacrifice, and Saturnalia: Vincenzo's Roman Quest Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2025-10-27-22-34-02-it Story Transcript:It: Il sole d'autunno splendeva su Roma antica, illuminando il mercato affollato dove Vincenzo si muoveva con passo deciso.En: The autumn sun shone on ancient Roma, illuminating the crowded market where Vincenzo moved with a determined stride.It: Le bancarelle erano piene di frutta autunnale, spezie profumate e tessuti colorati.En: The stalls were filled with autumnal fruits, fragrant spices, and colorful fabrics.It: La festa di Saturnalia era alle porte e ogni angolo del mercato era un'occasione d'acquisto perfetta per quella celebrazione speciale.En: The Saturnalia festival was just around the corner, and every corner of the market was a perfect shopping opportunity for that special celebration.It: Vincenzo, giovane e ambizioso, aveva un obiettivo chiaro: impressionare Lorenzo, il suo mentore astuto e saggio.En: Vincenzo, young and ambitious, had a clear goal: to impress Lorenzo, his shrewd and wise mentor.It: Lorenzo gli aveva dato un elenco preciso di ingredienti da trovare per il grande banchetto.En: Lorenzo had given him a precise list of ingredients to find for the grand banquet.It: Ma Vincenzo aveva anche una missione segreta: trovare una spezia rara, la cassia, per conquistare la stima di Lorenzo ed entrare nel suo commercio.En: But Vincenzo also had a secret mission: to find a rare spice, cassia, to earn Lorenzo's esteem and join his trade.It: Accanto a lui, Alessia, la sorella curiosa, correva avanti e indietro, affascinata da ogni bancarella.En: Beside him, Alessia, his curious sister, ran back and forth, fascinated by every stall.It: "Guarda, Vincenzo!"En: "Look, Vincenzo!"It: gridava, indicando stoffe e gioielli.En: she shouted, pointing out fabrics and jewels.It: Ma Vincenzo aveva poco tempo e molta pressione.En: But Vincenzo had little time and a lot of pressure.It: "Alessia, resta vicina," disse Vincenzo mentre controllava l'elenco di Lorenzo.En: "Alessia, stay close," said Vincenzo as he checked Lorenzo's list.It: Doveva concentrarsi.En: He needed to concentrate.It: Mancavano ancora il miele e il formaggio fresco.En: He still needed to get the honey and fresh cheese.It: E poi, sopratutto, la cassia.En: And most importantly, the cassia.It: Il tempo passava veloce e Vincenzo si affrettava tra la folla.En: Time flew by as Vincenzo hurried through the crowd.It: Alla fine trovò un mercante che vendeva la cassia.En: Eventually, he found a merchant selling the cassia.It: Ma altri acquirenti si erano già radunati, e iniziò una gara di offerte.En: But other buyers had already gathered, and a bidding war began.It: Vincenzo sentiva il peso della responsabilità sulle spalle: la spezia poteva fare colpo su Lorenzo, ma il suo costo era alto.En: Vincenzo felt the weight of responsibility on his shoulders: the spice could make an impression on Lorenzo, but its cost was high.It: In quel momento, il cuore di Vincenzo sussultò.En: At that moment, Vincenzo's heart skipped a beat.It: Alessia era sparita.En: Alessia was missing.It: Si girò freneticamente nella folla, il mercato improvvisamente sembrava un labirinto insormontabile.En: He turned frantically in the crowd; the market suddenly seemed like an insurmountable maze.It: "Alessia!"En: "Alessia!"It: chiamava, preoccupato.En: he called out, worried.It: La spezia era importante, ma non poteva trascurare la famiglia.En: The spice was important, but he couldn't neglect family.It: Prese la decisione: lasciò l'asta e si mise alla ricerca della sorella.En: He made the decision: he left the auction and began searching for his sister.It: Dopo momenti di tensione, trovò Alessia vicino a una fontana, incantata da uno spettacolo di marionette.En: After moments of tension, he found Alessia near a fountain, enchanted by a puppet show.It: "Vincenzo!"En: "Vincenzo!"It: esclamò lei, vedendolo arrivare.En: she exclaimed, seeing him approach.It: Gli occhi di Vincenzo si illuminarono di sollievo.En: Vincenzo's eyes lit up with relief.It: Al tramonto, Vincenzo tornò da Lorenzo senza la cassia, ma con Alessia al sicuro al suo fianco.En: At sunset, Vincenzo returned to Lorenzo without the cassia, but with Alessia safe by his side.It: Lorenzo lo attendeva, uno sguardo interrogativo sul volto.En: Lorenzo was waiting for him, a questioning look on his face.It: Vincenzo spiegò la sua scelta, aspettandosi delusione.En: Vincenzo explained his choice, expecting disappointment.It: Ma Lorenzo sorrise.En: But Lorenzo smiled.It: "Hai dimostrato responsabilità e cuore, Vincenzo.En: "You have shown responsibility and heart, Vincenzo.It: Questo vale più di qualsiasi spezia," disse con saggezza.En: This is worth more than any spice," he said wisely.It: "Sarai un grande mercante."En: "You will be a great merchant."It: Vincenzo imparò una lezione fondamentale quel giorno: l'equilibrio tra ambizione e famiglia è la chiave del vero successo.En: Vincenzo learned a fundamental lesson that day: the balance between ambition and family is the key to true success.It: Con rinnovata fiducia, accettò l'offerta di Lorenzo di continuare l'apprendistato, pronto ad affrontare le nuove sfide del futuro.En: With renewed confidence, he accepted Lorenzo's offer to continue his apprenticeship, ready to face the new challenges of the future. Vocabulary Words:the autumn: l'autunnothe sun: il solethe market: il mercatothe stalls: le bancarellethe spices: le speziethe fabrics: i tessutithe festival: la festathe goal: l'obiettivothe mentor: il mentorethe list: l'elencothe banquet: il banchettothe spice: la speziathe esteem: la stimathe trade: il commerciothe sister: la sorellathe pressure: la pressionethe honey: il mielethe cheese: il formaggiothe crowd: la follathe merchant: il mercantethe buyers: gli acquirentithe bidding: la gara di offertethe responsibility: la responsabilitàthe heart: il cuorethe maze: il labirintothe fountain: la fontanathe puppet show: lo spettacolo di marionettethe sunset: il tramontothe apprentice: l'apprendistathe challenges: le sfide

Fluent Fiction - Spanish: Spice and Soul: Mateo's Quest for Family and Fire Find the full episode transcript, vocabulary words, and more:fluentfiction.com/es/episode/2025-10-27-07-38-20-es Story Transcript:Es: En la vibrante ciudad de Tenochtitlan, los mercados eran el corazón palpitante donde todos se reunían.En: In the vibrant city of Tenochtitlan, the markets were the beating heart where everyone gathered.Es: Los olores de especias y frutas llenaban el aire, y la música y el bullicio anunciaban la cercanía del Día de los Muertos.En: The smells of spices and fruits filled the air, and the music and bustle announced the approach of Día de los Muertos.Es: Al amanecer, Mateo caminaba entre los puestos, con los ojos puestos en un objetivo: el concurso de comer jalapeños.En: At dawn, Mateo walked among the stalls, with his eyes set on one goal: the jalapeño eating contest.Es: Mateo era conocido entre sus amigos y familia por ser un poco impulsivo, pero siempre bien intencionado.En: Mateo was known among his friends and family for being a bit impulsive, but always well-intentioned.Es: Su meta era ganar un pavo para la fiesta familiar, un regalo especial para celebrar con un gran banquete.En: His goal was to win a turkey for the family celebration, a special gift to celebrate with a grand feast.Es: La gente del mercado estaba emocionada, listos para ver el espectáculo.En: The market people were excited, ready to see the show.Es: "¡Este año voy a ganar!"En: "This year I'm going to win!"Es: pensaba Mateo, aunque sabía bien que los chiles eran su debilidad.En: thought Mateo, although he well knew that chiles were his weakness.Es: Sus amigos Santiago e Isabella lo animaban.En: His friends Santiago and Isabella encouraged him.Es: "Puedes hacerlo, Mateo", dijo Santiago con una sonrisa.En: "You can do it, Mateo," said Santiago with a smile.Es: Isabella añadió: "Recuerda, es para la familia."En: Isabella added, "Remember, it's for the family."Es: Llegó el momento del concurso.En: The moment of the contest arrived.Es: Los jalapeños verdes, brillantes y picantes, estaban alineados.En: The green, shiny, and spicy jalapeños were lined up.Es: El juez dio la señal, y Mateo empezó a comer.En: The judge gave the signal, and Mateo began to eat.Es: El picante fue inmediato, sus ojos lagrimeaban y su cara se puso roja.En: The spiciness was immediate, his eyes teared up, and his face turned red.Es: La multitud animaba y reía, y Mateo sintió la presión.En: The crowd cheered and laughed, and Mateo felt the pressure.Es: "¿Debería parar?"En: "Should I stop?"Es: pensó.En: he thought.Es: Pero algo dentro de él insistía en continuar.En: But something inside him insisted on continuing.Es: Quedaban pocos minutos y muchos jalapeños.En: There were a few minutes left and many jalapeños.Es: De repente, vio a un anciano en el borde del mercado.En: Suddenly, he saw an old man at the edge of the market.Es: El anciano le susurró algo: "Toma esto", y le pasó un pequeño frasco con un líquido dorado.En: The old man whispered something to him: "Take this," and handed him a small bottle with a golden liquid.Es: En el momento de desesperación, Mateo bebió el contenido.En: In a moment of desperation, Mateo drank the contents.Es: El calor del chile empezó a desaparecer, como si el fuego fuera agua.En: The heat of the chile began to disappear, as if the fire were water.Es: Mateo se sintió revitalizado y continuó comiendo.En: Mateo felt revitalized and continued eating.Es: Con cada jalapeño, se acercaba más a la victoria.En: With each jalapeño, he came closer to victory.Es: Finalmente, el juez contó los chiles restantes y declaró a Mateo ganador.En: Finally, the judge counted the remaining chiles and declared Mateo the winner.Es: Los aplausos y las risas llenaron el aire.En: The applause and laughter filled the air.Es: Mateo, con el pavo en brazos, regresó a su familia.En: Mateo, with the turkey in his arms, returned to his family.Es: Sus caras estaban llenas de orgullo y felicidad.En: Their faces were full of pride and happiness.Es: Sabían del truco, pero eso no les importaba.En: They knew about the trick, but it didn't matter to them.Es: Esa noche, al calor de las velas y las flores de cempasúchil, celebraron el triunfo de Mateo y la unión familiar.En: That night, by the warmth of candles and cempasúchil flowers, they celebrated Mateo's triumph and family unity.Es: Mateo aprendió que a veces aceptar ayuda no es derrota, sino un paso hacia compartir momentos inolvidables con los seres queridos.En: Mateo learned that sometimes accepting help is not a defeat, but a step toward sharing unforgettable moments with loved ones.Es: La lección que Mateo llevaba consigo era simple: más que demostrar algo, el verdadero valor estaba en el amor y la alegría de estar juntos.En: The lesson Mateo carried with him was simple: more than proving something, the true value was in the love and joy of being together. Vocabulary Words:the market: el mercadothe contest: el concursothe judge: el juezthe stall: el puestothe dawn: el amanecerthe feast: el banquetethe spiciness: el picantethe crowd: la multitudthe trick: el trucothe pride: el orgullothe joy: la alegríathe bustle: el bulliciothe laughter: las risasthe celebration: la celebraciónthe signal: la señalthe warmth: el calorthe liquid: el líquidothe victory: la victoriathe pressure: la presiónthe desperation: la desesperaciónthe applause: los aplausosthe weakness: la debilidadrevitalized: revitalizadothe excitement: la emociónthe unity: la uniónthe moment: el momentothe edge: el bordeto encourage: animarthe approach: la cercaníaimpulsive: impulsivo

To celebrate Halloween this week, we review the soundtrack album from horror film Tales From The Hood, released in 1995. With acts like Inspectah Deck, Spice 1, Gravediggaz, MC Eiht, and others, this soundtrack is considered a cult classic and perfect for the spooky season.

加入maayot，我们每天都会给你推送一篇适合你现有水平中文对话小故事。故事里的语言都很生活化，就像朋友之间的聊天。学到的表达，你马上就能用在日常生活里。而且，你还能和中文老师互动，不管是练口语、听力还是写作，都有人帮你纠正，就像身边有一个专属教练一样。更方便的是，maayot 还能记录你的学习情况，帮你看到自己的进步。无论是为了考试，还是为了更自然地说中文，每天一点点积累，就能带来很大的变化。现在就来 maayot.com 吧，和更多像安娜、高月和高进这样的朋友一起，听他们的故事，练你的中文！别忘了，在注册时输入“podcast”，还可以享受五折优惠哦！对话原文：高月：哎，今天我们点什么好呢？安娜：点些清淡的吧。天气太热了。高月：好啊。要不来份凉皮？再加个酸梅汤？安娜：好啊。不过凉皮吃不太饱吧？高月：你又不是大胃王。能吃那么多吗？安娜：我们再点个烤冷面吧，咋们可以分着吃。高月：可以。我来看看。安娜：哎，我听说最近很多个外卖平台都有优惠活动。你看看能不能领个优惠卷再点。高月：嗯，看到啦。我领了一些满四十减十的优惠券。我们可以尽情地点。安娜：太棒啦！去了这次露营给我馋坏了。还是城市里面方便。想吃什么随时都可以吃到。高月：嗯，我就知道你想念吃的。还是大大的吃货一枚。安娜：是是是。点了吗点了吗？我都快饿得不行了。高月：快了快了。马上下单，现在下单大概半小时就能送达。我还给我们点的都加辣了。可以吧？安娜：当然。你知道我是“无辣不欢”的。高月：点好啦。我们要不要一边选个电影一边等外卖？待会选好电影，吃的就到了！我们就可以边看电影边吃东西。安娜：嗯。我喜欢你这个想法。

Bestselling novelist and Host of the Andrew Klavan Show, Andrew Klavan joins Morning Wire to talk about his newest Cameron Winter mystery, After That, the Dark. Get the facts first with Morning Wire. Balance of Nature: Go to balanceofnature.com and use promo code WIRE for 35% off your first order as a preferred customer PLUS get a free bottle of Fiber and Spice. Privacy Policy: https://www.dailywire.com/privacy morning wire,morning wire podcast,the morning wire podcast,Georgia Howe,John Bickley,daily wire podcast,podcast,news podcast Learn more about your ad choices. Visit megaphone.fm/adchoices

Disclosure: We are part of the Amazon Affiliate/LTK Creator programs. We will receive a small commission at no cost if you purchase a book. This post may contain links to purchase books.In this new What to Read Next series, Laura reunites with her OG book besties — Amy from NovelGossip and Sarah from Really Into This — for an unfiltered, cozy group chat straight from their DMs to your ears.They dish on everything they're really into right now: Dancing with the Stars drama, Real Housewives chaos, and the books they can't stop reading (and recommending). Expect laughter, gossip, and plenty of book talk — because that's what friends do best.

Dance Anthems is your weekend passport to the pulse of clubland, where every track is a mood and every mix tells a story. Sonny Fodera, D.O.D. & Poppy Baskcomb light up the floor with Hottest Vibe, while KI/KI's “What's A Girl To Do In '25” keeps the future-facing energy alive. Chris Lake, Skrillex & Anita B Queen drop the Anthem of the Week, and the Vibe Dance Chart is stacked with heat — MK & Clementine Douglas lead the charge. Westend takes over the Weekend Vibe Mix, setting the tone for a night of deep grooves and euphoric highs. From PROSPA to Ferry Corsten, this is your essential guide to the world of dance.   PROSPA - LOVE SONGS (feat Kosmo Kint)   DJ SEINFELD & CONFIDENCE MAN - THE RIGHT  Last Week's Hottest Vibe - CHAMPION, INTERPLANETARY CRIMINAL & CROOKERS - LOSE MY MIND   Hottest Vibe - SONNY FODERA, D.O.D., POPPY BASKOMB - THINK ABOUT US CASSO & SACHA - GUESTLIST PAIGE TOMLINSON - LISTEN 2 ME   TWOFACED x NIKITA W. - I NEED YOU FRANKY WAH & GADJO - I'M WATCHING YOU (So Many Times)    KI/KI - WHAT'S A GIRL TO DO IN ‘25   ARMAND VAN HELDEN x HITTY - KEEP FORGETTIN' MARSHALL JEFFERSON & BART SKILS - SWEET HARMONY   Anthem of the Week - CHRIS LAKE, SKRILLEX, ANITA B QUEEN - LA NOCHE KETTAMA - MAN WITH A SECOND FACE FRED AGAIN.. & AMYL & THE SNIFFERS - YOU'RE A STAR   ROSE GRAY - LOTUS JAZZY, LUUK VAN DIJK - MOTH TO A FLAME    ARMIN VAN BUUREN & SACHA - SET ME FREE  FERRY CORSTEN x DEEPEST BLUE - DEEPEST BLUE    N-TRANCE - SET YOU FREE (Ben Nicky & Just Josh Remix) DIMITRI VEGAS & LIKE MIKE, TIESTO, W&W, DIDO - THANK YOU (Not So Bad) CASSIAN, YOTTO, DA HOOL - LOVE PARADE   Club Cut - HNTR - SHOOK ONES PT III    Vibe Dance Chart   #5 - SAMMY VIRJI, SPICE & FLOWDAN - MATCH MY MOOD #4 - JOHN SUMMIT - CRYSTALLIZED (feat Inez) #3 - CLOONEE - NOT GONNA BE YOUR BOO (feat Robin S) #2 - SIDEPIECE - CRY FOR YOU 2025 #1 - MK & CLEMENTINE DOUGLAS - COME FIND ME   Weekend Vibe Mix - WESTEND

Becca sits down with Ori Zohar, co-founder of Burlap & Barrel, a public benefit company reimagining how spices move through the world. From cardamom fields in Guatemala to pepper farms in Vietnam, Burlap & Barrel is building a direct trade model that connects smallholder farmers with home cooks and chefs alike, paying farmers far above commodity prices and bringing transparency to an industry that has long operated in the shadows. In this conversation, Ori shares how a friendship, a wild cumin seed, and a simple question, “Can we do this differently?” sparked a global movement for flavor and fairness. Tune in to hear how Burlap & Barrel grew from a suitcase of spices into a million-jar enterprise, what it means to be a legally bound public benefit corporation, and why storytelling might just be the secret ingredient to transforming trade. Learn more at burlapandbarrel.com. 

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President Trump lambasts Democrats as the shutdown grinds on, blue-state governors form a “shadow” public health alliance, and one of the boldest heists of the century leaves the Louvre missing priceless jewels. Get the facts first with Morning Wire. - - - Wake up with new Morning Wire merch: https://bit.ly/4lIubt3 - - - Today's Sponsors: Balance of Nature - Go to https://balanceofnature.com/pages/podcasters and use promo code WIRE for 35% off your first order as a preferred customer PLUS get a free bottle of Fiber and Spice. Shopify - Go to https://Shopify.com/morningwire to sign up for your $1-per-month trial period and upgrade your selling today. - - - Privacy Policy: https://www.dailywire.com/privacy morning wire,morning wire podcast,the morning wire podcast,Georgia Howe,John Bickley,daily wire podcast,podcast,news podcast Learn more about your ad choices. Visit megaphone.fm/adchoices

We're back for part two of our Sister Wives deep dive! This week, we're unpacking the legal twists and turns behind Kody Brown's unconventional family — from bankruptcy filings and bigamy investigations to the lawsuit that challenged Utah's anti-polygamy laws. We'll explore how the Browns managed to stay on TV despite potential felony charges, what their “spiritual marriages” actually mean under the law, and the financial fallout that came with life in plural marriage. What's on the Docket? The Browns' 2005 bankruptcy filing and what it revealed about their finances before fame Why Utah police investigated Kody for bigamy and why no charges stuck The Brown family's lawsuit against Utah's anti-polygamy laws and why their victory was overturned How the family structured their income through an LLC and what that could mean legally The Coyote Pass property dispute and Christine's child support lawsuit Listener questions about life insurance, “spiritual” marriage, and what happens to stepchildren in plural families Access additional content and our Patreon here: ⁠https://zez.am/thebravodocket⁠ The Bravo Docket podcast, the statements we make whether in our own media or elsewhere, and any content we post are for entertainment purposes only and do not provide legal advice. Any party consuming our information should consult a lawyer for legal advice. The podcast, our opinions, and our posts, are our own and are not associated with our employers, Bravo TV, or any other television network. Cesie is admitted to the State Bars of California and New York. Angela is admitted to the State Bars of Texas, Kansas, and Missouri. Thank you to our incredible sponsors! Balance of Nature: Visit balanceofnature.com and use code DOCKET for 35% off your first order as a preferred customer, PLUS get a free bottle of Fiber and Spice. Graza: So head to Graza.co and use DOCKET to get 10% off and get to cookin' your next chef quality meal! Quince: Go to Quince.com/DOCKET for free shipping on your order and 365-day returns. Rula: Visit Rula.com/bravodocket to get started. CBDFX: Get 40% off your first order with code BRAVODOCKET at cbdfx.com. Dupe: Go to Dupe.com today and find similar products for less. Monarch Money: Use code DOCKET at monarchmoney.com in your browser for half off your first year. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Pumpkin Spice Price is RIght

Rod, Mo, Alex, and Chile talk about going to concerts by yourself, the amount of streaming services people have, and play another round of The Pumpkin Spice Price is Right.

What do you think of this episode? Do you have any topics you'd like me to cover?To lose a child is one of the worst things any of us an imagine. To lose him at 16 to a recreational drug is an unbearable pain. That's what happened to Fiona Spargo-Mabbs OBE, but she has turned her pain into an incredible quest to turn her 'I wish I'd known', suffering into a book, a drugs education foundation, and support for all of us parents so we never have to go through the pain she has suffered. In this incredible conversation, Fiona discusses the importance of drug education, the prevalence of drug use among youth, and the need for better parental awareness and conversations. She emphasizes the significance of understanding drug effects, the rise of synthetic drugs like spice and THC vapes, and the impact of drug use on mental health and addiction. Fiona also highlights the role of peer influence and the importance of providing youth with positive alternatives to drug use, such as sports and community activities.Fiona Spargo-Mabbs OBE: www.dsmfoundation.org.ukIf you would like more detail, including a printable PDF covering the important lessons of this episode, join The Big Hug community at: teenagersuntangled.substack.comHere are just 10 of the things we discuss in this episode:Most teenagers will face a drug-related decision by age 15, even if they don't use drugs themselvesThe adolescent brain is more vulnerable to drug harm and addiction because it's arleady undergoing to rigorous rewiringModern drugs are significantly stronger and more dangerous than in previous generationsPeer pressure can be positive - teens can help each other make safer choicesHaving pre-planned "escape strategies" and reasons to say no can help teenagers avoid risky situationsConnection and positive activities (sports, music, volunteering) are powerful alternatives to drug useParents should have frequent, short conversations about drugs rather than one big intimidating talkSynthetic drugs like spice can be extremely dangerous, with one in six school vapes potentially containing harmful substancesUnderstanding how drugs actually work in the brain helps teenagers make more informed decisionsThe most effective approach is being a supportive, non-judgmental parent who provides reliable information and creates a safe space for honest conversationsSupport the showPlease hit the follow button if you like the podcast, and share it with anyone who might benefit. You can review us on Apple podcasts by going to the show page, scrolling down to the bottom where you can click on a star then you can leave your message. I don't have medical training so please seek the advice of a specialist if you're not coping. My email is teenagersuntangled@gmail.com And my website has a blog, searchable episodes, and ways to contact me:www.teenagersuntangled.com Find me on Substack Teenagersuntangled.substack.comInstagram: https://www.instagram.com/teenagersuntangled/Facebook: https://m.facebook.com/teenagersuntangled/You can reach Susie at www.amindful-life.co.uk

Transforming your health is more fun with friends! Join Chef AJ's Exclusive Plant-Based Community. Become part of the inner circle and start simplifying plant-based living - with easy recipes and expert health guidance. Find out more by visiting: https://community.chefaj.com/ ORDER MY NEW BOOK SWEET INDULGENCE!!! https://www.amazon.com/Chef-AJs-Sweet-Indulgence-Guilt-Free/dp/1570674248 or https://www.barnesandnoble.com/w/book/1144514092?ean=9781570674242 GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download MY BEST SELLING WEIGHT LOSS BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. About Kathy: Kathy Hester is passionate about making healthy eating accessible and delicious. Her recipes are whole food plant-based and contain no oil, plus she can help you with your dietary restrictions or allergies with recipe alternatives. She runs the food blogs https://plantbasedinstantpot.com and https://healthyslowcooking.com. You can watch her videos and even cook along with her on her YouTube channel here: https://www.youtube.com/c/KathyHesterVeganRecipes You may have already watched Kathy Hester and Cheryl Purser with Dr. McDougall on our show after they completed the 12-day Program last July. Watch here if you missed it: https://www.youtube.com/watch?v=IsYGTN6ACdk Follow Kathy and Cheryl's Starch Solution Journey on their YT channel: https://www.youtube.com/@KathyHesterVeganRecipes/ Subscribe, Like, and Share! Follow Kathy Hester on your favorite platform below Subscribe to Kathy Hester's YouTube Channel: https://www.youtube.com/@KathyHesterVeganRecipes/ Instagram: https://www.instagram.com/kathyhestercooks/ Free HeartBeat Group - with Free Class when you sign up: https://bit.ly/HeartbeatMain FREE! Get 4 of Kathy's most popular spice blends - including Chef AJ's favorite BBQ seasoning here: https://view.flodesk.com/pages/61be8fc5d2fc90968d6f4448 #ChefAJ #PlantBasedCooking #Vegan #WhatsPlantBasedCooking #VeganHealthBundle #VeganCooking #VeganRecipes #HealthyEating #Plantbased #KathyHester Kathy Hester Join my FREE Heartbeat Community Kathy's Favorites: Kitchen Appliances, Ingredients, & Books My blogs: HealthySlowCooking.com PlantBasedInstantPot.com Community: https://programs.chefaj.com/

Mix Name: DJ Diverse – Real Hip-Hop is Back Volume 2 Website: https://www.iamlmp.com/ Join Our Discord: https://discord.com/invite/iamlmp Join Us DJs New Remixes & Blends: https://www.iamlmp.com/recordpool Instagram: https://www.instagram.com/iamlmp/ DJ Instagram: https://www.instagram.com/djdiverselmp Download our DJ Music App Daily Mixes: https://linktr.ee/iamlmp 1. Estee Nack Feat Rome Streetz – Horacio 2. Rome Streetz Feat Joey Bada$$ – Fire At Ya Idle Mind 3. Benny The Butcher – TMVTL 4. Benny The Butcher Feat Stove God Cooks – One Foot in 5. Spice 1 Feat Snoop Dogg, Rick Ross & Q Bosilini – Gangsta Shhh 6. J Cole – 7 Minute Drill 7. Flee Lord & Crisis Feat Inspectah Deck – Play Amongst The Stars 8. Nas – Slow It Down 9. Nas Feat Lil Wayne – Never Die 10. Roc Marciano – Gold Crossbow #hiphop #iamlmp #rap

On this week's trip through the Mind of the Meanie, The Blue Meanie and Adam Barnard talk Raven documentary, Dudley Boyz retirement, Jon Moxley's thoughts on Batman, plus #AskMeanie!Mind of the Meanie is an official Brand Partner of WWE Shop! Click this link here to shop WWE Shop and support your favorite WWE Superstar today: https://wwe-shop.sjv.io/eK26drGet 25% OFF your entire order using promo code MEANIE at GreenRoads.com - Own The Day with Green Roads CBD and Wellness Products!For more information and exclusive updates, follow Mind of the Meanie on Social Media.Website | Facebook | Twitter | InstagramBECOME AN OFFICIAL POD SQUAD MEMBER: www.Patreon.com/mindofthemeanie About The Blue Meanie:Since 1994, Brian Heffron, known to wrestling fans as "The Blue Meanie", has been one of the most fun loving and mischievous characters in wrestling. He's been in ECW, WWE, various independent wrestling promotions and several independent films. He is perhaps best known for his comedy and wrestling parodies with the bWo, KISS, Col. DeMeanie, Sir Meanie, The Fabulous Ones and BlueDust. Now, he meaniesaults into the world of streaming audio, sharing his experiences in and out of the ring as well as his views on the world of professional wrestling and anything else he is passionate about.About Adam Barnard:Adam Barnard is a photographer, podcaster, and an award winning writer from Downingtown, PA. Since 2019, he has hosted Foundation Radio, a weekly podcast series with new episodes every Tuesday, focusing on in depth conversations and interviews. Since 2025, Adam has been a writer, contributor, and interviewer for The Sportster for interviews and live results coverage. Adam brings his unique perspective and incredibly dry sense of humor to Mind of the Meanie each week.Hosts/Executive Producers: The Blue Meanie and Adam BarnardEngineer: Carl PannellExecutive Voice: Sam KreppsIntro music: Swamp CandlesOutro music: ChikaraMusical Accompaniment: EnrichmentA Butts Carlton Media Production. Butts Carlton, Proprietor.Become a supporter of this podcast: https://www.spreaker.com/podcast/mind-of-the-meanie--6219755/support.

Anchor Passage: (Proverbs 5:15-20)The world gives you clichés like “it is just sex,” “you only live once,” and “variety is the spice of life,” encouraging people to find thrills outside of their marriages. But Proverbs gives a warning about adultery and how it can ruin everything. Join us as we discover what Proverbs has to say about rejoicing in your spouse!A note for parents: This message will be walking through mature topics. 

ACOFAE Podcast Presents: Now and Then: "Truth or Dare?" Where were you when this movie came into your life? Do you remember? Have you seen it as an adult? You should. A movie that has an abysmal Rotten Tomatoes score, Now and Then, is a classic in the eyes of Laura Marie and Jessica Marie. A movie that has everything ACOFAE loves: third places, coming of age, female friendships, and Brendan Fraser. Truly everything anyone could want. Reminisce with Laura Marie and Jessica Marie about a time, a place, a feeling that highlights the beauty of coming together but also of growing apart and the joy of reunion. TW / CW: conversations surrounding body image For additional TW/CW information for your future reads, head to this site for more: https://triggerwarningdatabase.com/ Spoilers: Now and Then Mentions: Casper, Saved!, Donnie Darko, Jumanji, A Goofy Movie, Gold Diggers, Beauty and the Beast *Thank you for listening to us! Please subscribe and leave a 5-star review and follow us on Instagram (https://www.instagram.com/acofaepodcast/) at @ACOFAEpodcast and on our TikToks! TikTok: ACOFAELaura : Laura Marie (https://www.tiktok.com/@acofaelaura?) ( https://www.tiktok.com/@acofaelaura) ACOFAEJessica : Jessica Marie (https://www.tiktok.com/@acofaejessica?) (https://www.tiktok.com/@acofaejessica) Instagram: @ACOFAEpodcast (https://www.instagram.com/acofaepodcast/) https://www.instagram.com/acofaepodcast/ @ACOFAELaura (https://www.instagram.com/acofaelaura/) https://www.instagram.com/acofaelaura/

The after-hours dish that conquered Ireland and the Irish everywhere.

How can you nurture your affection for your spouse? Why is sexual intimacy important in marriage? Join Eric & Kaye Geiger and Pete & Mimi Anzaldo as they discuss what it means to "rejoice in your spouse" and God's wisdom for relationships!A note for listeners: This message will be walking through mature topics.First Time? Start Here: https://rock.marinerschurch.org/connectcardCan we pray for you? https://rock.marinerschurch.org/page/692You can find information for all our Mariners congregations, watch more videos, and learn more about us and our ministries on our website https://www.marinerschurch.org/---------------------------------------------------------------- FIND US ON SOCIAL MEDIA • Facebook: https://www.facebook.com/marinerschurch • TikTok: https://www.tiktok.com/@marinerschurch • Twitter: https://twitter.com/marinerschurch • Instagram: https://www.instagram.com/marinerschurch • Online Instagram: https://www.instagram.com/mariners.online-------------------------------------------------------------------- Support the ministry and help us reach people worldwide: https://www.marinerschurch.org/give/Like podcasts? Check out more from Mariners Church https://www.marinerschurch.org/podcast-channels/

REGGAE MIX 2025 RICHE SPICE BEST HITS by Zj Liquid

Host: Charles iamBranded MadisonGuest: Spice 1 (2008)Season: 14 Episode: 27http://www.nexxlegacy.comhttp://www.nexxlegacy.com/partners#Nexxlegacy #Radio #Podcast

Zohran Mamdani refuses to say Hamas should be disarmed... and Democrats cheer; Bernie and AOC do CNN, while the Democratic Party rips John Fetterman; and Eric Trump stops by. Click here to join the member-exclusive portion of my show: https://bit.ly/3WDjgHE Ep.2298 - - - Facts Don't Care About Your Feelings - - - DailyWire+: Join us now during our exclusive Deal of the Decade. Get everything for $7 a month. Not as fans. As fighters. Go to DailyWire.com/Subscribe to join now. Finally, Friendly Fire is here! No moderator, no safe words. Now available at https://www.dailywire.com/show/friendly-fire Get your Ben Shapiro merch here: https://bit.ly/3TAu2cw - - - Today's Sponsors: Perplexity - Ask anything at https://pplx.ai/benshapiro and try out their new AI-powered web browser Comet at https://comet.perplexity.ai/ PureTalk - Switch to PureTalk and start saving today! Visit https://PureTalk.com/SHAPIRO Birch Gold - Text BEN to 989898 for your free information kit. Quince - Go to https://Quince.com/SHAPIRO for free shipping on your order and 365-day returns. Dose - New customers can save 35% on your first month of subscription by going to https://dosedaily.co/SHAPIRO or entering SHAPIRO at checkout. Balance of Nature - Go to https://balanceofnature.com/pages/podcasters and use promo code SHAPIRO for 35% off your first order as a preferred customer, PLUS get a free bottle of Fiber and Spice. - - - Socials: Follow on Twitter: https://bit.ly/3cXUn53  Follow on Instagram: https://bit.ly/3QtuibJ  Follow on Facebook: https://bit.ly/3TTirqd  Subscribe on YouTube: https://bit.ly/3RPyBiB - - - Privacy Policy: https://www.dailywire.com/privacy Learn more about your ad choices. Visit megaphone.fm/adchoices

The Pumpkin Spice Price is Right

Rod, Mo, Alex, and Chile talk about A.I delivery robots and podcasts, tell you some cashier pet peeves, and play another round of The Pumpkin Spice Price is Right. 

In this episode, Macky sits down with the legendary Breeder Steve, founder of Spice of Life Seeds, for an unfiltered chat about what's happening in Thailand, the strains he's currently working with at home, and some of his new breeding projects. Thailand's cannabis laws have been making global headlines. From early legalization to the current political pushback. Breeder Steve shares his insider perspective on what this means for growers, breeders, and cannabis culture worldwide. We also dive into his personal grow setup, the genetics he's developing, and how he sees the future of breeding and seed innovation. Do you have any suggestions for guest on the show? Let us know by getting in touch over at Percys, or on our Discord Server! 

President Trump returns from the Middle East with the Gaza peace deal secured, NYC mayoral hopeful Zohran Mamdani faces foreign funding accusations, and the Trump Administration battles the courts as it moves to enforce federal law in Portland and Chicago. Get the facts first with Morning Wire. - - - Wake up with new Morning Wire merch: https://bit.ly/4lIubt3 - - - Today's Sponsors: Balance of Nature - Go to https://balanceofnature.com/pages/podcasters and use promo code WIRE for 35% off your first order as a preferred customer PLUS get a free bottle of Fiber and Spice. PrizePicks - Visit https://prizepicks.onelink.me/LME0/MORNINGWIRE and use code MORNINGWIRE and get $50 in lineups when you play your first $5 lineup! - - - Privacy Policy: https://www.dailywire.com/privacy morning wire,morning wire podcast,the morning wire podcast,Georgia Howe,John Bickley,daily wire podcast,podcast,news podcast Learn more about your ad choices. Visit megaphone.fm/adchoices

Pop fans, this month marks 25 years of "Hot" - the Spicy debut solo album by the bold and beautifully brazen Mel B! Not only was Our Scary Spice the first Spice Girl to go solo - hello, No.1 smash 'I Want You Back' feat. Missy Elliott - but she also made so many big moves in television and music in this monumental era in the midst of the Spice Girls' biggest world tour and transition into a new R&B-flavoured sound with "Forever". Strap in because this episode takes you on a rollercoaster ride of pop culture from 1998 to 2001 in the world of Mel B (or Mel G!), through the whirlwind marriage and divorce, changes in Spice World, and motherhood. From Missy Elliott and Timbaland co-signs to "Austin Powers" soundtrack moments; Melanie B's building blocks of solo stardom as a British R&B artiste had a ton of promise. The "Hot" album also features Jimmy Jam & Terry Lewis (Janet Jackson), Dru Hill, Sisqo, Teddy Riley (Michael Jackson) and "Glitter" hunk Max Beesley. We revisit the singles 'I Want You Back', 'Word Up', 'Tell Me', 'Feels So Good' and 'Lullaby', along with the music videos, live performances, promo and shenanigans along the way. This is Pop History 101.If you're wanting more Solo Spice action - check out our episodes celebrating Geri Halliwell's "Schizophonic", Victoria Beckham's debut solo album and Emma's "Free Me" album. Stay tuned for more Spice action on the podcast!Follow Right Back At Ya!https://www.instagram.com/rightbackpod/https://twitter.com/rightbackpodhttps://www.facebook.com/rightbackpodFollow Joelhttps://www.instagram.com/dr_joelb/https://twitter.com/DR_JoelBFollow Davidhttps://www.instagram.com/lovelimmy/https://twitter.com/lovelimmyEmail us rightbackpod@gmail.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The family of Mary Collins is outraged as her accused killer walks free after repeatedly breaking bond conditions. Mary was found wearing a dog leash stuffed inside a mattress. See omnystudio.com/listener for privacy information.

Chris and Ben catch up with returning guest Brandon Lisy to discuss 10 burning questions about the upcoming NBA season.Swish FM is Chris Wendelken and Ben Craw.SWISH FM:Web: SwishFM.comEmail: swishfmradio@gmail.comTwitter: @SwishFMRadioInstagram: @SwishFMRadioApple: apple.co/2NXjMP8Spotify: spoti.fi/2T7ZmjYMUSIC:Artist: LetheretteAlbum: Brown Lounge, Vol. 1Title: Montego FuzzLabel: WulfApple: apple.co/2kyOBLOSpotify: spoti.fi/2kqAhoT Hosted on Acast. See acast.com/privacy for more information.

The Pumpkin Spice Price is Right

Rod, Mo, Alex, and Chile talk about adults taking robot kids around so they can go trick or treating, tell you the worst cities in the country to drive in, and play another round of The Pumpkin Spice Price is Right.

This week on the Long Island Tea Podcast, Sharon is BACK—and she's pushing through a “migraine hangover” after being out sick last week. She and Stacy are catching up on everything they missed and diving into a jam-packed episode filled with local pride, fall festival season, inspiring community members, and celebrity surprises.They're spotlighting a Long Island mom who turned her passion project into a powerful family-focused platform, and sharing the incredible story of a young man who turned a devastating setback into motivation to compete—and win—on the bodybuilding stage. Plus, they're recapping the major celeb moments happening right here on Long Island and highlighting the best fall events coming up this weekend.#ShowUsYourLongIslanderThis week's spotlight goes to Lauren, aka @KidsDayOutLI, a Long Island mom whose mission to find fun things to do with her kids turned into one of the region's most trusted family resources. Now with over 100,000 followers, Lauren regularly works with local businesses (including Discover Long Island) to showcase the best parks, restaurants, and events for families across the Island. Her story is a perfect example of how a side hustle can grow into a full-time dream job—and we're proud to cheer her on.Know someone doing something incredible? DM us or email spillthetea@discoverlongisland.com and show us YOUR Long Islander.#LongIslandLifeHorseshoe crabs, essential to our marine ecosystem, are declining along Long Island's coast, but new conservation efforts offer hope.After losing his leg in a shooting accident, 22-year-old Louis Plumitallo of Mount Sinai turned to bodybuilding and is now winning competitions against able-bodied athletes.NEW BLOG: Visit Port JeffersonPort Jefferson is the perfect fall destination for shopping, waterfront dining, and local charm—just 50 miles from NYC. Sip $1.99 mimosas at Black Pearl, shop small at The Spice & Tea Exchange, grab a bowl at Slurp Ramen, stroll Harborfront Park, or hop on a sunset Tiki Boat cruise. Explore seasonal events like the Charles Dickens Festival, Sunday Farmers Market, and ice skating at The Rinx, then wrap your day with dinner at Curry Club at SāGhar.Plan your trip and read the full blog at discoverlongisland.com/blogThe Long Island Fall FestivalHuntington's Heckscher Park | October 10–13Live music, food vendors, carnival rides, artisan markets, and family-friendly activities.Don't miss the beer and wine tent, Sunday's meatball-eating contest, magic shows, and the Columbus Day Parade on October 12 at 11 a.m.Admission is free, ride wristbands available. More at huntingtonchamber.com#ThisWeekendOnLongIslandSegment sponsored by East End Getaway – your source for fall fun and events.Montauk Fall Festival – Oct 11Don't miss the famous Clam Chowder Contest starting at 11 a.m.Westhampton Beach Fall Festival – Sat, Oct 11Family fun with a petting zoo, Bounce Kingdom, games, food trucks, and live music.Shinnecock Oyster Festival – Sat, Oct 11Celebrating Indigenous culture and local oysters with food, music, and community on the Shinnecock Reservation.Riverhead Country Fair – Sun, Oct 12Classic fall fair in downtown Riverhead with live entertainment, vendors, and contests.Plan your East End adventure at EastEndGetaway.comCONNECT WITH USInstagram: @longislandteapodcastYouTube: DiscoverLongIslandNYTikTok: @longislandteapodcastX (Twitter): @liteapodcastFacebook: Long Island Tea PodcastGot a story to share or want to spill some tea? DM us or email spillthetea@discoverlongisland.comShop official Long Island merch at shop.discoverlongisland.com Hosted on Acast. See acast.com/privacy for more information.

President Trump says Israel and Hamas have agreed to his peace proposal and will soon begin ending the war in Gaza, Mexican drug cartels have put bounties on ICE agents, and the transgender man who attempted to kill Justice Kavanaugh gets a sweetheart deal from a Biden-appointed Judge. Get the facts first with Morning Wire. Get the facts first with Morning Wire. - - - Wake up with new Morning Wire merch: https://bit.ly/4lIubt3 - - - Today's Sponsors: Balance of Nature - Go to https://balanceofnature.com and use promo code WIRE for 35% off your first order as a preferred customer PLUS get a free bottle of Fiber and Spice. American Beverage Association - Learn more about America's beverage companies at https://WeDeliverForAmerica.org - - - Privacy Policy: https://www.dailywire.com/privacy morning wire,morning wire podcast,the morning wire podcast,Georgia Howe,John Bickley,daily wire podcast,podcast,news podcast Learn more about your ad choices. Visit megaphone.fm/adchoices

As their time in Dublin draws to a close, the guys take turns drafting the best parts of their trip to the Irish capital, from hurling to Irish pubs to spice bags and much more! 00:00 Start of show 01:21 Ranking the best parts of the Dublin trip 02:29 Hurling 15:01 Irish people 18:38 Pubs 26:18 Umbrellas 29:58 Steelers buzz 34:20 Spice bags 37:24 Taxi drivers 43:54 Driving on the other side of the road 45:30 Guinness 49:38 Not Telling Anyone About Irish Descent 53:00 Irish slang 55:00 Book of Kells Check out the 2025 Ringer Fantasy Football Rankings: https://fantasyfootball.theringer.com/ Email us! ringerfantasyfootball@gmail.com The Ringer is committed to responsible gaming. Please visit www.rg-help.com to learn more about the resources and helplines available. Hosts: Danny Heifetz, Danny Kelly, and Craig Horlbeck Producers: Kai Grady, Carlos Chiriboga, and Ronak Nair Learn more about your ad choices. Visit podcastchoices.com/adchoices

A mass shooting at a Michigan Mormon temple by an Iraq War veteran unsettles the nation; President Trump prepares to crack down on crime in Portland; and The New York Times unleashes a wave of attacks from its top writers on Charlie Kirk. Click here to join the member-exclusive portion of my show: https://bit.ly/3WDjgHE Ep.2288 - - - Facts Don't Care About Your Feelings - - - DailyWire+: Go to https://dailywireplus.com to join and get 40% off new DailyWire+ annual memberships with code FALL40 at checkout. Watch the Isabel Brown Show Daily at 1pm ET wherever you get your podcasts. Get your Ben Shapiro merch here: https://bit.ly/3TAu2cw - - - Today's Sponsors: Perplexity - Ask anything at https://pplx.ai/benshapiro and try out their new AI-powered web browser Comet at https://comet.perplexity.ai/ Birch Gold - Text BEN to 989898 for your free information kit.  Equip Foods - Equip's Prime Bar is a real food protein bar with nothing to hide: just 11 ingredients and 20g of clean protein - made from ingredients you can pronounce like collagen, beef tallow, colostrum, cocoa butter - and sweetened naturally with just date and honey. Ben Shapiro listeners will get 25% off one-time purchases, or 40% off first subscription orders for a limited time by heading to https://equipfoods.com/benshapiro and using code BENSHAPIRO at checkout ZipRecruiter - Go to this exclusive web address to try ZipRecruiter FOR FREE: https://ZipRecruiter.com/DAILYWIRE Blinds - Get $50 off when you spend $500 or more at https://Blinds.com with code SHAPIRO Open Phone - Get 20% off of your first 6 months at Quo.com/BEN Balance of Nature - Go to https://balanceofnature.com and use promo code SHAPIRO for 35% off your first order as a preferred customer, PLUS get a free bottle of Fiber and Spice. - - - Socials: Follow on Twitter: https://bit.ly/3cXUn53  Follow on Instagram: https://bit.ly/3QtuibJ  Follow on Facebook: https://bit.ly/3TTirqd  Subscribe on YouTube: https://bit.ly/3RPyBiB - - - Privacy Policy: https://www.dailywire.com/privacy Learn more about your ad choices. Visit megaphone.fm/adchoices

Topics: "Make yourself at home", Pumpkin Spice Cough Drops, Baby Animals in Cribs, Lock-Ins, Tommy Hilfiger Apartment, Proverbs 12:11, Breaking Animal News, National Days, Doctor's Handwriting Brant's Basics, Guys Going Bald, Dealing with Depression, Exit Door on a Plane   BONUS MATERIAL: Christians & Hypocrisy Quotes: “They're making pumpkin spice cough drops. We're all getting played.” “If he could drop the price from $59 million to $5,000 I think we could make it work.” “There's some good quality video stuff going down on my FB page.” “God is doing beautiful things when you look for it.” Thanks for listening to this episode of the Oddcast Rewind! We hope you enjoyed these clips from past episodes—Whether these moments were brand new to you or sparked some nostalgia, we hope they added a bit of joy and encouragement to your day. . . . Holy Ghost Mama Pre-Order! Want more of the Oddcast? Check out our website! Watch our YouTube videos here. Connect with us on Facebook! For Christian banking you can trust, click here!

This week, Wells is ready to declare war on the internet—or at least the dumbest corners of it. Flat-earthers, alien whisperers, and fu-manchu mustaches: you're all in the firing line. But here's the serious question—if the rapture did happen, would it take the dumdum 2% and clean up Wells' TikTok feed at the same time? Wow, I mean a show can dream. Meanwhile, Brandi calls in from her latest Midwest pit stop in Bozeman, Montana, where the summers are perfect and the Italian food is bellissimo! Somehow she's done the whole trip without a stereo though, which makes Wells' brain fully short-circuit. Add in some thoughts on fly-killing salt guns, undying love for Cuties and Babybels, and a Fave Things list longer than a Baldoni/Lively lawsuit filing—and you're in for a good ride this week YFT'ers. Enjoy! Thanks to our awesome sponsors for supporting this episode! Mood: Get 20% off your first order at Mood.com/YFT with promo code YFT.Hungryroot: For a limited time get 40% off your first box PLUS get a free item in every box for life. Go to Hungryroot.com/yft and use code yft.Quince: Treat your closet to a little summer glow-up with Quince. Go to Quince.com/yft for free shipping on your order and 365 day returns.Balance of Nature: Visit balanceofnature.com and use code YFT for 35% off your first order as a preferred customer, PLUS get a free bottle of Fiber and Spice.Better Help: YFT'ers get 10% off their first month at BetterHelp.com/favoritethingDon't forget to rate, review, and follow Your Favorite Podcast! Plus, keep up with us between episodes on our Instagram pages, @yftpodcast @wellsadams and @brandicyrus and be sure to leave us a voicemail with your fave things at 858-630-1856! This podcast is brought to you by Podcast Nation.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

President Trump gears up for his highly anticipated UN address, the administration warns pregnant women against Tylenol, and Trump moves to stop companies from “shipping in cheap foreign labor.” Get the facts first with Morning Wire. - - - Wake up with new Morning Wire merch: https://bit.ly/4lIubt3 - - - Today's Sponsors: American Beverage Association - Learn more about America's beverage companies at https://WeDeliverForAmerica.org Lean - Get 20% off when you enter MORNINGWIRE at https://TakeLean.com Balance of Nature - Go to https://balanceofnature.com and use promo code WIRE for 35% off your first order as a preferred customer PLUS get a free bottle of Fiber and Spice. - - - Privacy Policy: https://www.dailywire.com/privacy morning wire,morning wire podcast,the morning wire podcast,Georgia Howe,John Bickley,daily wire podcast,podcast,news podcast Learn more about your ad choices. Visit megaphone.fm/adchoices

Daily Wire host and former TPUSA content creator Isabel Brown joins the show to shed light on her friend Charlie Kirk, the organization he built, and the movement he inspired. Get the facts first with Morning Wire. - - - Wake up with new Morning Wire merch: https://bit.ly/4lIubt3 - - - Today's Sponsor: Balance of Nature - Go to https://balanceofnature.com and use promo code WIRE for 35% off your first order as a preferred customer PLUS get a free bottle of Fiber and Spice. - - - Privacy Policy: https://www.dailywire.com/privacy morning wire,morning wire podcast,the morning wire podcast,Georgia Howe,John Bickley,daily wire podcast,podcast,news podcast Learn more about your ad choices. Visit megaphone.fm/adchoices