Podcasts about Storage

Have you ever told yourself that you cannot start investing in storage because you lack money or time? That belief might be holding you back more than your actual situation. In this episode, Alex Pardo challenges those excuses and shows how you can start building wealth in self storage no matter where you are right now. In this episode of Storage Wins, Alex Pardo explains how anyone can buy their first storage facility even with a full time job or limited cash. He shares why mindset and resourcefulness matter more than money and how finding the right people can open doors you never thought possible. Through real stories from students in the Storage Wins community, Alex teaches practical ways to use what you already have, connect with others, and take confident steps toward your first deal. You'll Learn How To: • Identify the resources, skills, and connections you already have • Shift from focusing on what you lack to what is working for you • Find the right people instead of asking how to start • Work with others to fill financial or time gaps • Build momentum and take action toward your first storage deal What You'll Learn in This Episode: [00:00] How to start in self storage by focusing on what you already have [01:30] Finding your first deal even with no time or money [03:00] Making one plus one equal eleven through the power of collaboration [05:00] Redefining assets and discovering the hidden resources you already possess [07:00] Applying the Gap and the Gain mindset to overcome fear and limitation [08:30] Why finding the right "who" matters more than figuring out "how" [12:00] Turning partnerships into powerful joint ventures for success [17:00] Believing you are one relationship away from your breakthrough Who This Episode Is For: • Beginners who believe they cannot start because of limited time or money • New investors looking for practical and affordable ways to begin • Action takers who want to turn mindset into measurable results • People searching for community, accountability, and collaboration in investing Why You Should Listen: Success in storage investing is not about having more, it is about seeing what you already have differently. Alex shows how clarity, connection, and faith in your abilities can replace excuses with action. You are not missing resources, only the right perspective, and this episode helps you find it. Follow Alex Pardo here: Alex Pardo Website: https://alexpardo.com/ Alex Pardo Facebook: https://www.facebook.com/alexpardo15 Alex Pardo Instagram: https://www.instagram.com/alexpardo25 Alex Pardo YouTube: https://www.youtube.com/@AlexPardo Storage Wins Website: https://storagewins.com/ Have conversations with at least three to give storage owners, brokers, private lenders, and equity partners through the Storage Wins Facebook group. Join for free by visiting this link: https://www.facebook.com/groups/322064908446514/

Episode Summary: Host Benoy Thanjan sits down with Nick Kerwin, VP at New Energy Equity and Versiris Energy, to break down what's next for C&I rooftop solar, community solar, and storage. We talk market dynamics, project finance, interconnection realities, and how policy changes (the “Big Beautiful Bill” and related guidance) could reshape deal structures and timelines. Nick shares field-tested tactics for originating bankable projects, speeding development, and building durable partnership. Biographies Benoy Thanjan Benoy Thanjan is the Founder and CEO of Reneu Energy, solar developer and consulting firm, and a strategic advisor to multiple cleantech startups. Over his career, Benoy has developed over 100 MWs of solar projects across the U.S., helped launch the first residential solar tax equity funds at Tesla, and brokered $45 million in Renewable Energy Credits (“REC”) transactions. Prior to founding Reneu Energy, Benoy was the Environmental Commodities Trader in Tesla's Project Finance Group, where he managed one of the largest environmental commodities portfolios. He originated REC trades and co-developed a monetization and hedging strategy with senior leadership to enter the East Coast market. As Vice President at Vanguard Energy Partners, Benoy crafted project finance solutions for commercial-scale solar portfolios. His role at Ridgewood Renewable Power, a private equity fund with 125 MWs of U.S. renewable assets, involved evaluating investment opportunities and maximizing returns. He also played a key role in the sale of the firm's renewable portfolio. Earlier in his career, Benoy worked in Energy Structured Finance at Deloitte & Touche and Financial Advisory Services at Ernst & Young, following an internship on the trading floor at D.E. Shaw & Co., a multi billion dollar hedge fund. Benoy holds an MBA in Finance from Rutgers University and a BS in Finance and Economics from NYU Stern, where he was an Alumni Scholar.   Nick Kerwin Nick joined the New Energy Equity team in 2021 and has over 13 years of experience in the solar industry. He has worked on residential, C&I, community solar, storage and small utility-scale projects across the country. In his current role as Senior Vice President, C&I, Nick leads a team of Project Managers, Business Development, Project Engineers, and Marketing professionals working together to bring turn-key solar projects into our National Commercial and Industrial partners, focusing on driving efficiencies, reducing transaction costs, and building long-term partnerships in markets across the country. Stay Connected: Benoy Thanjan Email: info@reneuenergy.com  LinkedIn: Benoy Thanjan Website: https://www.reneuenergy.com Website: https://www.solarmaverickpodcast.co   Nick Kerwin      Linkedin: https://www.linkedin.com/in/nick-kerwin-183857141/      Website:  https://www.newenergyequity.com/         https://versirisenergy.com/      Email:  nkerwin@versirisenergy.com   Join Us for the Winter Solstice Fundraiser!  I'm excited to invite you to our Winter Solstice Fundraiser, hosted by Reneu Energy and the Solar Maverick Podcast on Thursday, December 4th from 6–10 PM at Hudson Hall in Jersey City, NJ!

This episode argues that today's AI exuberance fits a familiar pattern: bubbles misallocate capital on the way up but leave behind productive infrastructure that powers the next S-curve. We revisit the “boom-bust-build-out” cycle and apply it to compute and the grid, note why “good enough” AI latency could flip capex behavior, and push back on modeling everything in gigawatts—useful for planning, risky for strategy. On companies: ARM's quarter was solid, with rising royalties/CSS stickiness and a strongly implied first-party chip effort complemented by the DreamBig memory-controller acquisition to improve AI-era CPU roles. Qualcomm benefits from a higher-ASP Android cycle, nurtures auto/smart-glasses adjacencies, and eyes DC inference. On supply: Elon hedges silicon with foundry allocations while fab-building talk reads as negotiating leverage; memory/storage stay tight with longer contracts and measured adds. Net: optimism about what survives the eventual correction, caution on GW-only thinking, and watchpoints around ARM's vertical creep, Qualcomm's DC push, and supply-chain discipline.

Lured Up Podcast 370: They Were All Trash Live Streamed on - 11/4/2025 Publish Date - 11/7/2025 The last two weeks of Pokémon GO gameplay have been in peak form! The level rebalance kicked off a reinvigoration of the community, and the game has come through with some great events to keep Trainers busy. We recap the Halloween event and how with new Pokémon, new Shinies, an amazing Sinistea Spotlight Hour and GMAX Garbodor, things are rocking and rolling. We also touch on how having a weekend off is actually a good thing, and helps Trainers recover from the onslaught of events that we have been used to recently. November is upon us however, and there is a lot to look forward to. There is also a lot to spend money on as we stack up your options, including 2 GO Passes, a bunch of event tickets, and of course the GO Wild Area. Storage increases, consumables, and Raid Passes will be flowing over Global's weekend, so it is best to go in prepared. Keep a lookout for deals and buy the bundles that fit your needs. Also, if you will be in the Philly area for Global, hit up Ken! There were a few miscellaneous tidbits this week like the Nagasaki Poke Lid Stamp Rally and the Black Friday Sale. November seems to be a packed month but does actually have some empty weekends. Perhaps with the free time you may want to look ahead to Chicago, as there is plenty to plan for with GO Fest looming. With the diversity of Chicago's downtown, you have vastly different environments available to stay in. Just remember, that there are over 50,000 Trainers thinking the same thing.  Halloween Part 1 Halloween Part 2 GMAX Garbodor Enchanted Hollow Into The Wild GO Pass November Wild Area Wild Area Meetups Stamp Rally Black Friday Sale High Voltage Stay up to date by adding our Google Calendar to your account! LuredUp@PokemonProfessor.com     Voicemail and SMS: 732-835-8639  Connect with us on multiple platforms! https://linktr.ee/PokemonProfessorNetwork  Hosts Ken Pescatore Adam Tuttle Writer and Producer Ken Pescatore Executive Producer  Xander Show music provided by GameChops and licensed through Creative Commons ▾ FOLLOW GAMECHOPS ▾ http://instagram.com/GameChops http://twitter.com/GameChops http://soundcloud.com/GameChops http://facebook.com/GameChops http://youtube.com/GameChops http://www.gamechops.com Intro Music Lake Verity (Drum & Bass Remix)  Tetracase GameChops - Ultraball http://gamechops.com/ultraball/ https://soundcloud.com/tetracase  https://soundcloud.com/MegaFlare0 Break Music National Park Mikel & GameChops GameChops - Poké & Chill http://smarturl.it/pokechill https://twitter.com/mikel_beats Outro Music Vast Poni Canyon CG5 & GlitchxCity (Future Bass Remix) GameChops - Ultraball http://gamechops.com/ultraball/  http://soundcloud.com/cg5-beats https://soundcloud.com/glitchxcity Pokémon And All Respective Names are Trademark and © of Nintendo 1996-2025 Pokémon GO is Trademark and © of Niantic, Inc.Lured Up and the Pokémon Professor Network are not affiliated with Niantic Inc., The Pokémon Company, Game Freak or Nintendo. #pokemon #pokemongo #podcast Learn more about your ad choices. Visit podcastchoices.com/adchoices

Get tickets to the Gremlins Watch Along live podcast event on November 20! www.multipass.com/didthatagewellFollow the show on IG @⁠⁠⁠⁠didthatagewell⁠⁠⁠⁠ TikTok @⁠⁠⁠⁠didthatagewellpod⁠⁠⁠⁠ Thank you Spyder Moving & Storage for sponsoring Dude, IDK Studios! Visit ⁠⁠⁠⁠spydermoving.com⁠⁠⁠⁠⁠ to get a free quote and follow @⁠⁠⁠⁠spydermovingcompany⁠⁠⁠⁠ on IG. Check out the upcoming comedy shows at Dude, IDK at ⁠⁠⁠⁠dudeidkstudios.com⁠⁠⁠⁠⁠ and follow @⁠⁠⁠⁠dude1dk⁠⁠⁠⁠⁠ on IG.

In this week's episode of Energy Transition Today, we talk about a first-of-its-kind financing for battery storage in Estonia, a clear sign of lenders' confidence in storage-only revenues.In the UK, Ørsted's 2.9 GW Hornsea 3 project gets a $6.5 billion boost from Apollo Infrastructure Funds, one of the largest equity investments ever made in renewable energy, reviving optimism in offshore wind.Poland's PGE prepares its 896 MW Baltica 1 project for the country's upcoming offshore wind auction, while in the Netherlands, the government faces a setback after its latest auction closed without bids.Finally, we discuss NextWind's €1.8 billion debt financing to repower German onshore wind farms, highlighting how capital is now driving large-scale repowering and hybrid renewable models across mature markets.Reach out to us at: podcasts@inspiratia.comFind all of our latest news and analysis by subscribing to inspiratiaListen to all our episodes on Apple Podcasts, Spotify, and other providers. Music credit: NDA/Show You instrumental/Tribe of Noise©2025 inspiratia. All rights reserved.This content is protected by copyright. Please respect the author's rights and do not copy or reproduce it without permission.

Headlines on today's episode include:-Government shutdown ending soon?-Storage issues spreading-Fertilizer supply worries-Using AI to increase harvest yields-A farm bureau president says an ag assistance package is still needed All that and much more coming up on this latest edition of Agriculture Today on Brownfield.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ever found a storage deal that looks perfect on paper but you cannot tell if it truly works? Many deals fail between interest and action. The key is not luck or timing but clarity, confidence, and preparation. So how do you know if a deal is worth it? In this episode of Storage Wins, Alex Pardo walks you through the complete Storage Wins Execution Framework, a step-by-step system for analyzing and acting on self-storage deals with confidence. He shares how to evaluate markets, check the numbers, calculate returns, and make offers that stand out. Through real examples and clear breakdowns, Alex helps you move from hesitation to action and understand what truly makes a deal profitable. You'll Learn How To: Analyze a deal quickly with accuracy Evaluate markets and identify warning signs Calculate net operating income, cap rates, and returns Build credibility with brokers and sellers Move from analysis to confident action What You'll Learn in This Episode: [00:00] Why good deals die between interest and action [01:00] The complete Storage Wins execution framework [03:00] Breaking fear and analysis paralysis in decision-making [05:00] How preparation builds confidence and speed [07:00] Quick triage: judging a deal's market and location [10:00] Fast back-of-the-napkin deal analysis [13:00] Spotting red flags before making an offer [17:00] Understanding DSCR and bank financing requirements [20:00] Crafting strong LOIs that sellers say yes to [25:00] Winning through clarity, confidence, and consistent action Who This Episode Is For: New investors who want to verify good deals Action takers ready to stop overanalyzing Storage buyers who want a reliable evaluation system Why You Should Listen Speed creates results, but clarity builds confidence. Alex reveals how preparation turns confusion into certainty so you can evaluate and close deals with assurance. The best investors do not hope a deal works—they know it does. Follow Alex Pardo here: Alex Pardo Website: https://alexpardo.com/ Alex Pardo Facebook: https://www.facebook.com/alexpardo15 Alex Pardo Instagram: https://www.instagram.com/alexpardo25 Alex Pardo YouTube: https://www.youtube.com/@AlexPardo Storage Wins Website: https://storagewins.com/ Have conversations with at least three to give storage owners, brokers, private lenders, and equity partners through the Storage Wins Facebook group. Join for free by visiting this link: https://www.facebook.com/groups/322064908446514/  

Thunderbolt on FreeBSD, ZFS on Illumos and Linux and FreeBSD, ZFS Compression, Home networking monitoring, LibreSSH and OpenSSH releases and more... NOTES This episode of BSDNow is brought to you by Tarsnap (https://www.tarsnap.com/bsdnow) and the BSDNow Patreon (https://www.patreon.com/bsdnow) Headlines Thunderbolt on FreeBSD (https://blog.feld.me/posts/2025/10/thunderbolt-on-freebsd) The broad state of ZFS on Illumos, Linux, and FreeBSD (as I understand it) (https://utcc.utoronto.ca/~cks/space/blog/solaris/ZFSOnIllumosLinuxAndFreeBSD) News Roundup zfs: setting compression and adding new vdevs (https://dan.langille.org/2025/10/18/zfs-setting-compression-and-adding-new-vdevs) The hunt for a home network monitoring solution (https://vulcanridr.mataroa.blog/blog/the-hunt-for-a-home-network-monitoring-solution) LibreSSL 4.2.0 Released (https://www.undeadly.org/cgi?action=article;sid=20251015043527) OpenSSH 10.2 released (https://www.undeadly.org/cgi?action=article;sid=20251010131052) - Related to 10.x versions : Post-Quantum Cryptography (https://www.openssh.com/pq.html) Check your IP infos using nginx (https://www.tumfatig.net/2025/check-your-ip-infos-using-nginx) Experimenting with Compression (just given an overview, I dont exepect you to read the all three writeups fully) Experimenting with compression off (https://dan.langille.org/2025/10/06/experimenting-with-compression-off/) Experimenting with compression=lz4 (https://dan.langille.org/2025/10/06/experimenting-with-compressionlz4/) Experimenting with compression=zstd (https://dan.langille.org/2025/10/06/experimenting-with-compressionzstd/) Compression results (https://dan.langille.org/2025/10/06/compression-results) Tarsnap This weeks episode of BSDNow was sponsored by our friends at Tarsnap, the only secure online backup you can trust your data to. Even paranoids need backups. Feedback/Questions Anton - Boxybsd (https://github.com/BSDNow/bsdnow.tv/blob/master/episodes/636/feedback/anton%20-%20boxybsd.md) Send questions, comments, show ideas/topics, or stories you want mentioned on the show to feedback@bsdnow.tv (mailto:feedback@bsdnow.tv) Join us and other BSD Fans in our BSD Now Telegram channel (https://t.me/bsdnow)

A man bought an abandon storage unit for just $500 and in the unit was a safe that had to be opened by a locksmith. In the safe he found $7.5 million in cash! You won't believe what happened next.

Amanda and Ash interview Charlie Kao. Charlie shares how growing up as “free labor” on his dad's properties eventually led him back into commercial real estate, where he's now best known for self-storage. He explains why he's cautious on self-storage at a national level, how overbuilding and new alternatives are changing demand, and why he's leaning into highly localized markets where he has an unfair advantage. Charlie also walks through innovative ways he's turning basic storage into a true service business, from accepting and placing medical shipments to offering boat/RV add-ons, all while using feasibility studies and data-driven pricing to stay ahead of the competition. Charlie KaoCurrent role: Principal and Asset Manager, Twin Oaks CapitalBased in: Grand Rapids, Michigan Say hi to them at: https://www.twinoakscap.com/ | LinkedIn Alternative Fund IV is closing soon and SMK is giving Best Ever listeners exclusive access to their Founders' Shares, typically offered only to early investors. Visit smkcap.com/bec to learn more and download the full fund summary. Join the Best Ever Community  The Best Ever Community is live and growing - and we want serious commercial real estate investors like you inside. It's free to join, but you must apply and meet the criteria.  Connect with top operators, LPs, GPs, and more, get real insights, and be part of a curated network built to help you grow. Apply now at ⁠www.bestevercommunity.com⁠ Podcast production done by ⁠Outlier Audio⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

Practical systems for decluttering, staging, and sustainable home organization take center stage in this episode featuring professional organizer Stephanie Worinkeng, owner of A Time 2 Organize. Topics include drop-zone solutions, organized junk drawers, family “15-minute” resets, paper management, and approaches to sentimental storage. The discussion also covers how long-term storage units impact both finances and mental space, along with adaptable methods that fit different habits, households, and home sizes. More about Stephanie Worinkeng:  • https://atime2organize.com  • Stephanie@atime2organize.com  • 864-884-5417 As always, if you have any questions or comments (or, of course, need a realtor), feel free to reach out to Stan McCune directly by phone/text at (973) 479-1267 or by email at smccune@cdanjoyner.com

The U.S. government hit a record 36th day of the shutdown, something Marley Kayden and Sam Vadas talk about more as a headline investors should note. They also point to two sectors as undercard winners on the session: storage stocks like Seagate (STX) and Western Digital (WDC), and airlines like United (UAL) and American (AAL).======== Schwab Network ========Empowering every investor and trader, every market day. Subscribe to the Market Minute newsletter - https://schwabnetwork.com/subscribeDownload the iOS app - https://apps.apple.com/us/app/schwab-network/id1460719185Download the Amazon Fire Tv App - https://www.amazon.com/TD-Ameritrade-Network/dp/B07KRD76C7Watch on Sling - https://watch.sling.com/1/asset/191928615bd8d47686f94682aefaa007/watchWatch on Vizio - https://www.vizio.com/en/watchfreeplus-exploreWatch on DistroTV - https://www.distro.tv/live/schwab-network/Follow us on X – https://twitter.com/schwabnetworkFollow us on Facebook – https://www.facebook.com/schwabnetworkFollow us on LinkedIn - https://www.linkedin.com/company/schwab-network/ About Schwab Network - https://schwabnetwork.com/about

https://jo.my/d8kka3 Material Storage & Racking Safety: Storage Hazards in Warehouses Whether you're working third shift or early mornings, there's one thing every warehouse has in common—stuff. And a lot of it. From raw materials to finished goods, pallets to parts, every inch counts. But how and where things are stored? That makes all the difference between a safe workspace and a ticking time bomb. Storage hazards can sneak up fast. You stack a few boxes a little too high. Squeeze one more pallet in a tight spot. Before you know it, you've blocked an exit, buried a fire extinguisher, or created a toppling hazard. It happens. But it doesn't have to. A strong safety culture means staying ahead of these risks before they become problems. Here are a few ways to keep storage safe and controlled in your facility: Don't block emergency equipment. You can't afford to lose time during an emergency. Always keep exits, fire extinguishers, eye wash stations, and control panels fully visible and accessible. Not just “mostly clear”—completely clear. Keep heavy items low. Heavy boxes and materials should be placed on the bottom racks or the floor—not at eye level or higher. If it falls, it's a serious injury waiting to happen. Use proper lifting techniques and get help when needed. Gravity doesn't give warnings. Secure stored goods. Shrink wrap. Safety straps. Pallet locks. Use whatever it takes to keep stored items stable and secure. If something looks off-balance, it is off-balance. Take the extra time to fix it. That's not a suggestion. That's a safety rule. Keep aisles and walkways clear. Don't stack, store, or park anything where people need to walk or work. Blocked walkways create trip hazards, slow down response times, and cause congestion. A clean path is a safe path. Watch for pests and water damage. Leaky pipes and hidden pests can quietly ruin inventory—and your racking system. Keep an eye out for soggy boxes, rust, signs of nesting, or chew marks. If something smells off, there's probably a reason. As always, these are potential tips. Please ensure that you follow the rules and regulations of your specific facility. Creating a safer warehouse doesn't require new equipment or complex systems. Most of the time, it simply requires awareness, consistency, and a bit of extra effort. That pallet that's leaning sideways? Fix it now. That box on the top shelf? Bring it down where it belongs. Everyone plays a role in maintaining a safe and efficient workspace. Because in the end, proper material storage isn't just about keeping things in order—it's about keeping people protected. Thank you for joining us for another episode of Warehouse Safety Tips. Until we meet next time – have a great week, and STAY SAFE! #Safety #SafetyCulture #StaySafe #StorageHazards #MaterialHandling #RackingSafety #ClearAisles

Public data in energy is basically the Wild West, a mix of outdated systems, inconsistent reporting standards, and layers of bureaucracy that make it nearly impossible to use efficiently. In this episode of *Energy 101*, Jacob and Julie chat with John Ferrell, the brains behind WellDatabase, to unpack how all this chaos came to be. From dusty microfiche records to confusing state databases that can't agree on formats, John breaks down why accessing “public” data often feels like solving a puzzle with missing pieces. He also explains how WellDatabase is cleaning up the mess—turning scattered, messy datasets into tools that actually help operators, analysts, and decision-makers get work done. It's a surprisingly entertaining look at how something as boring-sounding as data can make or break the energy industry.Join the conversation shaping the future of energy.Collide is the community where oil & gas professionals connect, share insights, and solve real-world problems together. No noise. No fluff. Just the discussions that move our industry forward.Apply today at collide.io00:00 - Intro01:50 - Starting WellDatabase03:53 - Public Data Challenges08:27 - Storage of Public Data10:15 - Quality Issues in Oil and Gas Data11:59 - Enverus Data Cleanup Process16:45 - Founding Enverus18:10 - AI in Data Cleaning23:28 - Personal Learning and Growth25:40 - Public Data Reporting Gaps31:44 - Essential Data for E&Ps35:10 - Public Data's Importance for Investors36:05 - Significance of Accurate Data38:20 - Scale of Data Operations40:30 - Keeping Data Current42:58 - Selecting the Right Team44:45 - Creating a Video Game49:33 - Personal Anecdote50:50 - Final Thoughtshttps://twitter.com/collide_iohttps://www.tiktok.com/@collide.iohttps://www.facebook.com/collide.iohttps://www.instagram.com/collide.iohttps://www.youtube.com/@collide_iohttps://bsky.app/profile/digitalwildcatters.bsky.socialhttps://www.linkedin.com/company/collide-digital-wildcatters

A Broomfield man had to move out of his condo because of some flood damage and a restoration company who was hired to fix his unit took everything he owned including some irreplaceable items from his late wife and put it all in a storage unit. Turns out when it was time for him to move back in the storage facility sold his unit at an auction because the company missed payments.

In the latest Clean Power Hour Live, Tim Montague and John Weaver discuss major developments in clean energy markets. Learn about the world's largest solar plus storage project breaking ground in Abu Dhabi, how silver prices are transforming solar panel economics, and why residential batteries are creating a feedback loop that drives more solar installations. Tim shares insights from his recent visit to the TenneSEIA market, where LightWave Solar and other installers are building community-scale projects and expanding into battery storage.Episode Highlights:Silver prices exceeded $50 per ounce, making older solar panels worth $30 or more for recyclers and adding $7 to $15 in material costs to new modules (Link)Masdar breaks ground on 5.2GW solar with 19GWh storage in Abu Dhabi, delivering 1GW of baseload power around the clock starting in 2027 (PV Tech)Australia's residential battery installations tripled after new energy storage incentives launched, requiring VPP compatibility (Link)Tennessee Valley Authority (TenneSEIA) market shows growth in utility-scale solar through Silicon Ranch and community solar projects, with Light Wave Solar leading residential installations since 2006FlexGen announces hybrid OS software platform to manage both batteries and solar assets, expanding to 25GWh of battery capacity under management (PV Magazine)Residential battery demand creates a shortage of smaller 100Ah cells as manufacturers shift to larger utility-scale formats (PV Magazine)The clean energy sector shows strong momentum across multiple fronts. Large-scale storage projects like Masdar's 5.2GW plant demonstrate the path to 24/7 solar baseload power. Meanwhile, residential battery incentives in markets like Australia prove how energy storage dri Support the showConnect with Tim Clean Power Hour Clean Power Hour on YouTubeTim on TwitterTim on LinkedIn Email tim@cleanpowerhour.com Review Clean Power Hour on Apple PodcastsThe Clean Power Hour is produced by the Clean Power Consulting Group and created by Tim Montague. Contact us by email: CleanPowerHour@gmail.com Corporate sponsors who share our mission to speed the energy transition are invited to check out https://www.cleanpowerhour.com/support/The Clean Power Hour is brought to you by CPS America, maker of North America's number one 3-phase string inverter, with over 6GW shipped in the US. With a focus on commercial and utility-scale solar and energy storage, the company partners with customers to provide unparalleled performance and service. The CPS America product lineup includes 3-phase string inverters from 25kW to 275kW, exceptional data communication and controls, and energy storage solutions designed for seamless integration with CPS America systems. Learn more at www.chintpowersystems.com

This week, Will and Derek dig into YOUR questions in our first-ever listener Q&A episode — covering everything from whether you can actually trust an old 911 on a long trip… to which air-cooled 911 is the smartest buy under $100K. In this episode:Can you trust an air-cooled 911 to take your kid on a road trip — or are you asking for trouble?Do you really need a fire extinguisher in the car? What actually causes those classic Porsche fires?The right way to store your 911 for winter (battery tender, fuel stabilizer, starting it monthly — or not?)What's the best first air-cooled 911 for under $100K if you already own a modern GT car?Will & Derek's backstory — how we met, what we do for a living, and how Rennthusiast Radio started.The Safari 911 debate: still cool or completely played out?This episode is built entirely from listener questions — so thank you to everyone who sent one in. If you want us to do another, drop your next question in the comments below. We'll pick our favorites for the next Q&A episode. Listen on audio: Rennthusiast Radio — available on Spotify, Apple Podcasts, and everywhere else you get your shows. Watch more from us:Will's channel → @RennthusiastDerek's channel → @ElevenAfterNine Chapters / Topics: 00:00 – Why this episode is different 01:20 – Can you trust an old 911 on a road trip? 04:51 – Air-cooled vs. water-cooled reliability 07:28 – Fire risk in classic Porsches: myth vs. reality 09:29 – How to store / winterize your 911 properly 12:39 – Best first air-cooled 911 under $100K 15:11 – Who are Will & Derek? 18:54 – How the podcast started 31:22 – Our global audience 33:02 – The Safari 911 debate Your Turn: What should we talk about next time? Drop your question or topic idea in the comments!#Porsche #AirCooled911 #RennthusiastRadio #PorschePodcast #Classic911 #Porsche911 #PorscheLife #PorscheCommunity #PorscheOwnership #ElevenAfterNine #Rennthusiast #PorscheTalk #CarPodcast #PorscheFans #PorscheAddict #PorscheStories #PorscheRestoration #PorscheCollector #PorscheLove #PorscheDriver #PorscheNation Hosted on Acast. See acast.com/privacy for more information.

Have questions, feedback, or thoughts on the show? We want to hear from you! Click on this link to send us a text message. Temporary Storage – Is Your System Ready?Temporary storage plays a critical role in grain operations—but it comes with unique challenges, risks, and costs that must be carefully managed. In this episode, 40-year industry veteran Bob Marlow shares hard-earned lessons, success strategies, technologies improving temporary storage, and a practical framework for evaluating whether this year's plan is truly ready.From grain quality protection and site design to cost tracking and operational safety, Bob provides real-world examples every grain facility can learn from—plus one cautionary tale you won't forget.What You'll Learn in This EpisodeWhen and why facilities rely on temporary storage—and how to distinguish emergency vs. true temporary storageThe biggest advantages vs. drawbacks compared to permanent storageEssential steps to ensure your temporary storage system is ready before harvestHow pad design, tarps, aeration, and fan management impact safety and grain qualityWhy grain quality issues escalate faster in piles and how to prevent lossThe most commonly overlooked or “hidden” costs—and how to track themNew tech and evolving best practices (CO₂ monitoring, wind-based fan control, improved tarps, cover-on-first systems)A practical readiness checklist based on Purdue's SLAM method (Sanitize, Level, Aerate, Monitor)Key TakeawaysTemporary storage is not “cheap storage.” It has recurring costs and higher risk that demand intentional planning.Grain quality is the make-or-break factor. Moisture, temperature swings, and tarp failures can quickly turn #1 grain into sample grade.Don't “set it and forget it.” Fan mismanagement can cause re-wetting, heating, mold, and insects.Track true costs annually. Labor, tarps, repairs, pest control, fuel/electricity, and reclaim losses add up.Technology is changing the game. CO₂ monitoring, wind-based fan controls, and cover-on-first designs are improving outcomes.Bob's Readiness Checklist (SLAM Method)Before harvest, confirm:S – Sanitize: Clean pad, remove old grain, treat for pests L – Load Level/Core: Build and core the pile properly A – Aerate: Have a plan to cool grain and manage fans correctly M – Monitor/Maintain: Monitor CO₂, temp, tarp condition, equipment & safetyRed Flags That Require Immediate ActionOff-odors around fans (sour, musty, fermented)CO₂ or temperature spikesTarp loosening or wind-flappingWater pooling around the pad or under tarpsCrusting or heating at surface or sidewalls Grain Elevator and Processing Society champions, connects and serves the global grain industry and its members. Be sure to visit GEAPS' website to learn how you can grow your network, support your personal professional development, and advance your career. Thank you for listening to another episode of GEAPS' Whole Grain podcast.

Struggling with money anxiety or feeling overwhelmed by your possessions? Kale kicks off our "What Jesus Said About Your Wallet" series by diving into Jesus' practical teaching on greed and worry, challenging us to discover where we truly place our trust. Learn why accumulating more stuff is a dangerous trap and how to trust God not just in life's most difficult moments, but in every single "room" of your ordinary life.

Carbon Capture and Storage (CCS) is set to play a major role in reducing industrial emissions but where do the skills come from to build it? In this episode, I talk with Henry Morris about how traditional oil and gas expertise is being repurposed to help the UK and Europe cut millions of tonnes of CO₂ each year.Henry shares how his geoscience background led him from offshore exploration into developing new CO₂ storage projects using existing wells and depleted gas fields. We discuss why core engineering and subsurface skills remain essential, what smaller companies look for in graduates, and how to prepare for the market cycles that shape energy careers. In this episode: How CCS works and why it's neededTransferable skills from oil & gas to low-carbon rolesWhy clarity in communication matters as much as technical knowledgeNavigating career uncertainty and energy market cyclesPractical advice for graduates entering the sectorIf you're exploring opportunities in the energy transition or curious about where a geoscience or engineering degree can take you, this conversation will help you see the full landscape of what's possible.

Permafrost is stable - until it isn't. As Arctic industries continue to expand, the ground below our fuel tanks and pipelines is literally thawing, causing dangerous settlement and structural failure. In this episode, we're joined by Ed Yarmak, President of Arctic Foundations Inc., a pioneer in the development and installation of thermosyphon technology - the passive heat transfer systems used across Alaska, Canada, and beyond to keep permafrost frozen and critical infrastructure standing. We explore: What permafrost really is - and why thawing causes tanks to tilt, settle, or even fail How thermosyphons work (10,000-ft overview - no engineering degree required) How project managers can know before construction whether permafrost will be a problem What happens when older tanks - built before thermosyphons - start to settle decades later How modern systems are retrofitted with directional drilling and insulation technologies Pipeline applications (Alyeska and beyond) Ed's top resources for professionals navigating Arctic conditions If you work in fuel storage, remote operations, or Arctic infrastructure — this episode will change the way you think about what's under your tanks.  UAF SNAP Climate toolshttps://uaf-snap.org/climate-tools/https://snap.uaf.edu/tools/community-chartshttps://arcticeds.org/Permafrost Conference Proceedings, Etc.https://www.uspermafrost.org/publicationshttps://www.permafrost.org/publications/https://canadianpermafrostassociation.ca/glossary-of-permafrost-science-and-engineering.htm  https://canadianpermafrostassociation.ca/permafrost-dictionary.htm Support the showintro/outro created with GarageBand

In this episode of Voices from the Field, NCAT Agriculture Specialists Nina Prater, Darron Gaus, and Lee Rinehart continue their exploration of plant nutrients. In previous episodes, they covered nitrogen, phosphorus, potassium, and calcium, and in this episode they dive into the pungent world of sulfur. They discuss the history of sulfur, how sulfur is related to air quality, how sulfur works in the soil, why it is so important in plants, and how to manage sulfur in sustainable and organic ways.Please complete a brief survey to let us know your thoughts about the content of this podcast.ATTRA Resources: Nitrogen: https://attra.ncat.org/episode-260-rising-fertilizer-costs-look-to-history-for-answers/Phosphorus: https://attra.ncat.org/episode-304-phosphorus-and-the-beauty-of-biology/Potassium: https://attra.ncat.org/episode-323-potassium-from-past-to-present/Calcium: https://attra.ncat.org/episode-365-calcium-the-premier-soil-nutrient/Overview of Cover Crops and Green Manures: https://attra.ncat.org/publication/overview-of-cover-crops-and-green-manures-2/Managing Soils for Water: How Five Principles of Soil Health Support Water Infiltration and Storage: https://attra.ncat.org/publication/manage-soil-for-water/References:Britannica Science: https://www.britannica.com/science/sulfurDecades After Clean Air Act, Most Smokestacks Still Lack Scrubbers: https://publicintegrity.org/environment/decades-after-clear-air-act-most-smokestacks-still-lack-scrubbers/Air Pollution Legislation: https://en.wikipedia.org/wiki/Leblanc_processHell on Earth: The Sulfur Mines of Sicily: https://www.lagazzettaitaliana.com/history-culture/10307-hell-on-earth-the-sulfur-mines-of-sicilyRevisiting the role of sulfur in crop production: A narrative review:https://www.sciencedirect.com/science/article/pii/S2666154324000504Sulfur Deficiency: https://www.sulphurinstitute.org/sulphur-in-agriculture/sulphur-deficiency-sources-and-symptoms/

Thanks for tuning into Agronomic Monday edition of RealAg Radio with today’s host Lyndsey Smith! On today’s show, Lyndsey Smith is joined by RealAgriculture’s in-house agronomist, Peter Johnson, to discuss corn harvest, grain storage, new cereal varieties, and tillage systems with a focus on how changing one practice might require you to make extra adaptations.... Read More

Thanks for tuning into Agronomic Monday edition of RealAg Radio with today’s host Lyndsey Smith! On today’s show, Lyndsey Smith is joined by RealAgriculture’s in-house agronomist, Peter Johnson, to discuss corn harvest, grain storage, new cereal varieties, and tillage systems with a focus on how changing one practice might require you to make extra adaptations.... Read More

Mike Huguenin is presented by Gouffon Moving and Storage gouffon.comTB Show Hotline and Overtime brought to you by TLD Logistics tldlogistics.com @Drive4TLD

A creepy collection of stories that will give you nightmares - and that's just (in)Security corner!We've got RAM prices, Nvidia Trillions, 16GB GPUs, Soundcards, and smart fridges!  (It's a spooktacular show)Thanks to Notion and their new Agent for sponsoring the show today!  Timestamps:00:00 Preroll00:05 Intro00:58 Patreon02:27 Food with Josh04:36 NVIDIA is now a FIVE trillion dollar company15:02 DGX Spark real-world performance17:43 Turning Wi-Fi into dialup20:30 Creative crowdsources the latest Sound Blaster27:22 A shunt mod brings mobile RTX 4090 to RTX 5090 level29:52 Clippy is back, sort of31:59 Memory price hikes, SK hynix sold out through next year?34:33 Samsung smart fridge update adds ads39:06 Podcast sponsor Notion Agent40:33 (In)Security Corner50:09 Gaming Quick Hits1:02:54 Picks of the Week1:14:10 Outro ★ Support this podcast on Patreon ★

VP S5 Ep 216: STORAGE POUCH! Part 2  The Junk Journal Podcast! The Paper Outpost Podcast! The Joy of Junk Journals! Free to Listen Anytime! Every Tuesday & Thursday! Topics: Junk Journals, Paper Crafting, life of a crafter, answering crafty questions! Come have a listen on Apple Podcast, Spotify, Google Podcast or go to https://anchor.fm/the-paper-outpost Also check out my Video Podcasts on M,W, F, S, S on Spotify! :) You can make your own Podcast! It's easy at Anchor: Here is how!: anch.co/outpost Grab a FUNDLE! Now available in my Etsy Shop!: 100 pieces! A mix of antique/vintage ledger pages, hand-dyed papers, old postcards, tea cards, handwritten paper, awesome vintage book pages and so much more! Wonderful to use in your junk journal creations! Free Priority Shipping in the USA! :) Limited supply! :) See a Fundle Video!:) https://youtu.be/KJnWd9RSpOQ Buy a Fundle! :) Etsy Shop: https://www.etsy.com/listing/1007331616/antique-vintage-ephemera-paper?ref=shop_home_active_6&frs=1&crt=1 VINTAGE DIGIKITS! Amazing images to download & print out at home on your printer!: Etsy Shop: https://www.etsy.com/shop/ThePaperOutpost PRINT & MAIL Option for Vintage Digikits! :) I heard your call :) No Printer? No Problem! :) I will print & mail 10 Digikits to you! Free Priority Shipping in the USA! :) 1. Select 10 names of digikits, & send me the list via Etsy message or email to pam@thepaperoutpost.com or simply say "Surprise me!" :) 2. Then buy the Print & Mail Digikit option in my Etsy shop! :) Direct Link to Buy here: https://www.etsy.com/listing/1071078687/printed-mailed-digikits-no-printer?ref=shop_home_active_1&frs=1&crt=1 That's 50 Pages total on lightweight cardstock! See All My Digikits! https://www.etsy.com/shop/ThePaperOutpost Sincerely, Pam at The Paper Outpost :)!! I am currently buried in paper and covered in glue ;) Remember that Fun Can Be Simple! Go Forth and Create with Reckless Abandon! :) MY AMAZON STORE!: My Personal Favorite Products & Tools!: Click here to see all my items in one click with pictures in my Amazon Store! https://www.amazon.com/shop/thepaperoutpost NEWSLETTER!: Free Monthly Emailed Newsletter from The Paper Outpost! Sign Up here: https://bit.ly/paperoutpostnewsletter - Free Monthly Digital Printable! - Free The Note From The Book Maker explaining what a junk journal is and how to use it! - Free Page List of Ideas for Junk Journals! - Free Checklist of Junk Journal Supplies! - Junk Journal Tips & Updates from Pam at The Paper Outpost! COME FIND ME AT :) All My Links: https://linktr.ee/thepaperoutpost ETSY Shop: https://www.thepaperoutpost.com ETSY Shop: https://www.etsy.com/shop/ThePaperOutpost YOUTUBE: https://www.youtube.com/ThePaperOutpost NEWSLETTER: https://bit.ly/paperoutpostnewsletter INSTAGRAM: https://www.instagram.com/thepaperoutpost FACEBOOK: https://www.facebook.com/ThePaperOutpost The Paper Outpost FACEBOOK GROUP: https://www.facebook.com/ThePaperOutpost/ THE PAPER OUTPOST PODCAST: The Joy of Junk Journals!: https://anchor.fm/the-paper-outpost AMAZON STORE: https://www.amazon.com/shop/thepaperoutpost PINTEREST: https://www.pinterest.com/thepaperoutpost TWITTER: https://twitter.com/thepaperoutpost MERCHANDISE STORE!: https://the-paper-outpost-2.creator-spring.com/ #thepaperoutpost #paperoutpost #thepaperoutpostpodcast #digikits #junkjournal #junkjournals #howtomakeajunkjournal #junkjournalpodcast #thejoyofjunkjournals #fundle #thejunkjournalpodcast

In this episode, Kevin Bowers returns to explain Jump's expansion from trading to core infrastructure, centered on what he calls the "great inversion": the real bottleneck in tech isn't compute, but data and I/O. He introduces Shelby, a new storage network, as a direct challenge to the "Hotel California for Data" model used by cloud providers. This same focus on efficient data flow—not just processing power—was the key to scaling Solana with Fire Dancer. Finally, Kevin explains how FPGAs from high-frequency trading are the critical hardware solution, allowing blockchains to bypass software's inefficient "Tower of Babel" and "get close to the wire" for true high performance. 00:00 - Expanding Beyond Trading and the Vision for Shelby 02:31 - Challenges in Storage and Data Management 04:37 - Building High-Performance Systems 08:04 - The Evolution of Jump's Technology 11:55 - The Economics of Cloud Storage 29:07 - Fire Dancer and Frankendancer 42:03 - The Cost of Optimization 42:48 - Machine Learning and Custom Networks 43:47 - Project Prioritization and Entropy 46:48 - Challenges in High-Performance Computing 56:38 - The Role of FPGAs in Trading and Blockchain 01:13:45 - Future of Hardware Acceleration in Blockchain 01:18:54 -Conclusion and Final Thoughts Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

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

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

On the final day of the trading week and October, Marley Kayden and Sam Vadas take investors through their top stories to close out another month on Wall Street. They talk about Nvidia's (NVDA) silent but strong week where five other Mag 7 giants took many of the headlines. As for October, they note gold's massive rally and following selling action, along with storage companies like Micron (MU), Seagate (STX), and Western Digital (WDC) bolstering strength in the A.I. race.======== Schwab Network ========Empowering every investor and trader, every market day. Subscribe to the Market Minute newsletter - https://schwabnetwork.com/subscribeDownload the iOS app - https://apps.apple.com/us/app/schwab-network/id1460719185Download the Amazon Fire Tv App - https://www.amazon.com/TD-Ameritrade-Network/dp/B07KRD76C7Watch on Sling - https://watch.sling.com/1/asset/191928615bd8d47686f94682aefaa007/watchWatch on Vizio - https://www.vizio.com/en/watchfreeplus-exploreWatch on DistroTV - https://www.distro.tv/live/schwab-network/Follow us on X – https://twitter.com/schwabnetworkFollow us on Facebook – https://www.facebook.com/schwabnetworkFollow us on LinkedIn - https://www.linkedin.com/company/schwab-network/ About Schwab Network - https://schwabnetwork.com/about

For more, check out The Profit Circle: patreon.com/theprofitcircle

In this episode, Leonard speaks with Roberto Castiglioni, co-founder and CEO of Ikigai Group, about how Italy's storage market is evolving in the wake of the MACSE auction results. They discuss Ikigai's 2.3GW battery partnership with Copenhagen Infrastructure Partners, the country's goal to deploy up to 15GW of storage by 2030, and how long-duration and non-lithium technologies could transform Europe's grid flexibility. The conversation also delves into optimisation, co-location, and repowering as the next frontier of the energy transition in southern Europe.Reach out to us at: podcasts@inspiratia.comFind all of our latest news and analysis by subscribing to inspiratiaListen to all our episodes on Apple Podcasts, Spotify, and other providers. Music credit: NDA/Show You instrumental/Tribe of Noise©2025 inspiratia. All rights reserved.This content is protected by copyright. Please respect the author's rights and do not copy or reproduce it without permission.

What if the freedom you've been chasing in real estate is actually just another job in disguise? That's exactly what happened to Kate Porfilio. After years of running a marketing agency and trying wholesaling, she realized she was still stuck on the hamster wheel, trading time for money and missing the life she wanted to build. In this episode, Alex Pardo sits down with Kate to unpack how she went from burnout and self-doubt to closing her first self-storage deal, without using any of her own money. You'll hear her story of courage, community, and consistency, and how believing in herself and showing up changed everything. You'll Learn How To: Find the confidence to take action even when you're scared or uncertain Build powerful relationships that open doors to real estate deals Fund your first storage deal without using your own capital Overcome imposter syndrome and shift from "Can I?" to "I will" Use community and coaching to fast-track your first big win What You'll Learn in This Episode: (00:00) The simple mindset shift that changes everything (01:00) Why wholesaling wasn't the freedom Kate expected (03:00) The moment she discovered storage investing (05:00) How she overcame her fear and skepticism about coaching (08:00) The role of community and accountability in her success (13:00) How Kate closed her first deal without using her own money (20:00) Why building relationships is the secret weapon of storage investors (27:00) The biggest lesson she learned about trusting herself (34:00) Kate's message for anyone afraid to take the leap Who This Episode Is For: New investors tired of spinning their wheels in wholesaling or flipping Entrepreneurs craving a business that actually gives them freedom Anyone on the fence about coaching or scared to take the first step Why You Should Listen: If you've ever felt stuck or doubted whether you have what it takes, this episode will inspire you to move forward anyway. Kate's story proves that courage, community, and imperfect action can create massive results, even if you're starting from scratch. Her journey is proof that your first step can lead to a completely new path to freedom. Follow Alex Pardo here: Alex Pardo Website: https://alexpardo.com/ Alex Pardo Facebook: https://www.facebook.com/alexpardo15 Alex Pardo Instagram: https://www.instagram.com/alexpardo25 Alex Pardo YouTube: https://www.youtube.com/@AlexPardo Storage Wins Website: https://storagewins.com/ Have conversations with at least three to give storage owners, brokers, private lenders, and equity partners through the Storage Wins Facebook group. Join for free by visiting this link: https://www.facebook.com/groups/322064908446514/

Welcome to episode 270 of Growers Daily! We cover: garlic that didn't survive the storage process, making sense of soil tests, plus what is the microplastics risk with high tunnels. We are a Non-Profit!

OpenBSD 7.8, Building Enterprise Storage with Proxmox, SSD performance, Virtual Machines and more... NOTES This episode of BSDNow is brought to you by Tarsnap (https://www.tarsnap.com/bsdnow) and the BSDNow Patreon (https://www.patreon.com/bsdnow) Headlines OpenBSD 7.8 Released (https://www.openbsd.org/78.html) also (https://undeadly.org/cgi?action=article;sid=20251022025822) and (https://bsd.network/@brynet/115403567146395679) Building Enterprise-Grade Storage on Proxmox with ZFS (https://klarasystems.com/articles/building-enterprise-grade-storage-on-proxmox-with-zfs) News Roundup [TUHS] Was artifacts, now ethernet (https://www.tuhs.org/pipermail/tuhs/2025-July/032268.html) I wish SSDs gave you CPU performance style metrics about their activity (https://utcc.utoronto.ca/~cks/space/blog/tech/SSDWritePerfMetricsWish) Migrate a KVM virtual machine to OmniOS bhyve (https://www.tumfatig.net/2025/migrate-a-kvm-virtual-machine-to-omnios-bhyve) Tarsnap This weeks episode of BSDNow was sponsored by our friends at Tarsnap, the only secure online backup you can trust your data to. Even paranoids need backups. Feedback/Questions brad - bhyve (https://github.com/BSDNow/bsdnow.tv/blob/master/episodes/635/feedback/brad%20-%20bhyve.md) Send questions, comments, show ideas/topics, or stories you want mentioned on the show to feedback@bsdnow.tv (mailto:feedback@bsdnow.tv) Join us and other BSD Fans in our BSD Now Telegram channel (https://t.me/bsdnow)

In this Poducer: Chicago Series episode, we sit down with Aria Pedraza, community archivist and founder of the Midwest Rave Culture Archive (MWRCA) — a living digital collection preserving the Midwest's underground electronic music history. From growing up surrounded by DJs and renegade parties to scanning and cataloging decades of flyers, zines, cassette tapes, and VHS footage, Aria shares how the project began and why documenting rave culture matters now more than ever. She opens up about the process of digitizing fragile materials, the ethics of archiving a misunderstood subculture, and how Chicago's DIY spirit continues to shape the city's dance music identity. Together, we explore the evolution of the Midwest rave scene — from illegal warehouse parties with 24-hour info lines to the influence of modern technology — and discuss how community-driven preservation keeps these stories alive for future generations. Aria also reflects on her vision for exhibitions, collaborations with museums, and the future of the archive as both a cultural and academic resource. For anyone passionate about house, techno, and the roots of Midwest dance music, this episode captures the heart of a movement determined not to be forgotten.

Engineer by day, rapper by night, Steve Sherman joins Sean to talk about his mission to put a battery in every home and the power of solar energy. From startup stories and global adventures to solar-themed rap tracks, this episode is packed with innovation, inspiration, and a few laughs along the way.   Topics Covered Superior Energy www.superiorenergysolar.com Michigan Lake Superior Hell in Michigan Steve's Journey in the Solar Industry Brian Hayden Heatspring www.heatspring.com EV =Electric Vehicles ONE = Our Next Energy www.one.ai Dual Chemistry Battery LFP & NMC PVIP = Photovoltaic Installation Professional Entrepreneur NABCEP = North American Board of Certified Energy Practitioners Battery ESS = Energy Storage System Utility University of Michigan Solar in Australia What would be a good term for Solar and Storage all in one Alternative Energy & Conventional Energy Solar Steve Sherman's Songs Solar Cruisin Interconnected   Reach out to Steve Sherman here: Email: szsherman@gmail.com Website: www.superiorenergysolar.com   Learn more at www.solarSEAN.com and be sure to get NABCEP certified by taking Sean's classes at  www.heatspring.com/sean www.solarsean.com/pvip www.solarsean.com/esip

What if the deal that could change your entire storage investing journey isn't even on your radar right now? Too many investors cling so tightly to their buy box that they end up missing incredible opportunities. The truth is, the buy box should guide your focus — not fence you in. Growth happens when you stay open, ask better questions, and take imperfect action. In this episode of Storage Wins, Alex Pardo challenges the way investors think about their buying criteria. He shares how one student's simple question inside the Storage Wins community sparked a deep conversation about what it really means to stay flexible and focused. Alex reveals why the “perfect” deal doesn't exist, how to turn smaller or unconventional opportunities into stepping stones, and how your buy box should evolve as you grow. Whether you're buying, wholesaling, or building relationships with brokers, this episode will change how you evaluate and pursue deals forever. You'll Learn How To: Use your buy box to stay focused and clear on the right deals Spot value in smaller opportunities that others overlook Build real confidence through consistent, imperfect action Turn every conversation into a chance to grow relationships and deals Balance direct-to-owner outreach with strong broker connections What You'll Learn in This Episode: [00:00] The buy box as a filter that guides focus and action [01:00] Building real confidence through imperfect decisions [03:00] How clear criteria show professionalism and attract deals [06:00] The community question that turned into a deal making masterclass [08:00] Why every seller conversation builds skill and confidence [10:00] The 80/20 outreach rule that drives real results [13:00] How your buy box evolves with experience and growth [15:00] Saying no faster to stay clear and focused [17:00] Better questions and better rooms create better outcomes [19:00] Showing up consistently and taking imperfect action Who This Episode Is For: New investors waiting for the “perfect” deal but ready to start taking action Entrepreneurs who want to build confidence through real experience Storage owners and action takers ready to turn momentum into results Why You Should Listen: The buy box isn't meant to trap you. It's meant to train your focus. Every conversation, every call, and every offer is a rep that builds your confidence and brings you closer to your first or next deal. If you've been overanalyzing, waiting for the stars to align, or saying no to good deals because they don't check every box, this episode is your wake-up call. The smartest investors aren't the ones with all the answers, they're the ones who keep showing up, asking better questions, and taking action. Follow Alex Pardo here: Alex Pardo Website: https://alexpardo.com/ Alex Pardo Facebook: https://www.facebook.com/alexpardo15 Alex Pardo Instagram: https://www.instagram.com/alexpardo25 Alex Pardo YouTube: https://www.youtube.com/@AlexPardo Storage Wins Website: https://storagewins.com/ Have conversations with at least three to give storage owners, brokers, private lenders, and equity partners through the Storage Wins Facebook group. Join for free by visiting this link: https://www.facebook.com/groups/322064908446514/

After a busy week at Project Down & Dirty, Dawn was busy clearing out her storage unit. Nicole Aufderhar joins us to recap the latest episode of Bake Off! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

I talk about a strategy to stop eye pokes in the UFC, storage space issues for uploading clips, and Waymo coming to Dallas 2026. Cheers!

Every October, we delve into a spooky organizing theme, and this year, we're exploring the mysterious “potions” that may be hiding around our homes. From expired medicine and makeup to old paint cans and forgotten cleaners, expired items can haunt our cabinets, take up space, and sometimes even pose safety risks.In this episode, we explore how to safely declutter these expired potions room by room, why it matters, and how clearing them out can make space for a little fresh magic this season.In this episode, we talk about:How expired “potions” like medicine, beauty products, and paint quietly clutter our spaces. Room-by-room tips to identify and safely dispose of expired items. Why letting go of old potions creates a safer, calmer, and more intentional home.Mentioned in this episode:Past Halloween episodes: Organizing the Scary Spots and How to Keep Critters Out of Storage. Community drug take-back programs for expired medication. Local household hazardous waste and paint recycling resources. Organize & Cherish Newsletter – subscribe for seasonal organizing tips and upcoming episode updates.Review full show notes and resources at https://theorganizedflamingo.com/podcast Hosted on Acast. See acast.com/privacy for more information.

Supply is expected to pass traditional grain storage capacity in Iowa, Kansas, Missouri and Nebraska. Some elevators, including historic Ely's in Nebraska, are adding temporary storage.

Totex co-founder Berlin Raj joins Eric and “Overkill Bill” to unpack a single-box, hydronic monoblock system that combines space conditioning, domestic hot water, pool heating, thermal + lithium storage, EV charging integration, and backup power. Born from Berlin's lifelong tinkering (and many shocks), the idea: stop wasting condenser heat—capture it for hot water while cooling. The system keeps all refrigerant sealed in the outdoor unit and runs PEX supply/return to indoor air handlers (ducted or ductless), avoiding field flares and refrigerant line runs. Install looks familiar—set the pad, pipe PEX, fill a glycol loop, wire power/control—yet it adds clever tricks: load matching from ~1.5–6 tons, dynamic load limiting for small panels (even ~20–30A circuits), modular thermal storage (~100 kWh cooling / ~55 kWh heating), a ~10.5 kWh lithium pack, and app/10" touchscreen controls over Modbus with hooks for BMS and home automation. In cooling-plus-hot-water mode, field tests show very high effective COP (Berlin cites “9+”) because the unit harvests both sides of the cycle. Engineered for residential and light commercial (think houses, small offices, QSRs), the unit can supply hot water up to ~165°F, support radiant/underfloor at lower temps, operate down to about -7.6°F, and be manifolded for capacity and redundancy. Texas is the target U.S. beachhead (long cooling seasons = months of “free” hot water), with pilots in Australia and U.S. pilots planned; broader availability is aimed for mid to late next year. Berlin's closing note? “People, people, people”—comfort and outcomes start with humans. Notable Quotes: “Why dump condenser heat when you can use it? Cool the house and make hot water at the same time.” — Berlin Raj “Dynamic load balancing means a heat pump that plays nice with a 100-amp panel.” — Eric Kaiser (paraphrased) “People, people, people. Comfort is ultimately about humans first.” — Berlin Raj   Berlin on LinkedIn:https://www.linkedin.com/in/berlinrajm/ Totex website: https://www.totexenergy.com/ Come visit with Berin in person at the www.USHeatPumpSummit.com     This episode was recorded in September 2025.  

What if your next storage deal wasn't just about profit, but purpose? In this episode, Alex Pardo shares the incredible story of how one of his students landed a seven-figure storage facility in just 31 days. But here's the twist: the deal itself isn't the real story. What made this moment truly powerful was the faith, connection, and purpose behind every step. In this heartfelt conversation, Alex reveals how “Storage with Purpose” is transforming not just portfolios, but lives. He opens up about viewing God as his business partner, using business as a platform for impact, and why leading with faith creates opportunities that logic alone can't explain. This one goes deeper than strategy, it's about how alignment and action can unlock something bigger than success.   You'll Learn How To: Build faith and purpose into your business and why it matters Find deals faster by focusing on relationships over competition   Turn your business into a vehicle for impact, not just income   Use Alex's “Five Win Framework” to create results everyone celebrates   Recognize when divine timing is at work in your deals and decisions   What You'll Learn in This Episode: [00:00] Why Storage Wins is about more than storage  [01:00] The story of a seven-figure deal closed in 31 days   [03:00] How connection and collaboration create breakthrough deals   [05:00] The five-win framework that makes everyone involved prosper   [08:00] How faith and business intertwine in unexpected ways   [10:00] Why viewing God as your business partner changes everything   [13:00] Using your business as a ministry to serve others   [15:00] How acting with faith beats waiting for perfect timing [17:00] Final reflections on purpose, success, and spiritual freedom  Who This Episode Is For: Entrepreneurs and investors who believe business can serve a higher purpose  Storage investors who want to combine profit with impact   Anyone feeling stuck and looking for clarity, faith, and direction   Why You Should Listen: This episode is a powerful reminder that success isn't just measured by numbers, it's measured by the lives you touch along the way. You'll walk away with practical lessons for finding your next deal, plus a renewed perspective on how faith, purpose, and community can completely transform your business journey.   Follow Alex Pardo here: Alex Pardo Website: https://alexpardo.com/ Alex Pardo Facebook: https://www.facebook.com/alexpardo15 Alex Pardo Instagram: https://www.instagram.com/alexpardo25 Alex Pardo YouTube: https://www.youtube.com/@AlexPardo Storage Wins Website: https://storagewins.com/ Have conversations with at least three to give storage owners, brokers, private lenders, and equity partners through the Storage Wins Facebook group. Join for free by visiting this link: https://www.facebook.com/groups/322064908446514/

Why Self-host?, Advanced ZFS Dataset Management, Building a Simple Router with OpenBSD, Minimal pkgbase jails / chroots, WSL-For-FreeBSD, Yubico yubikey 5 nfc on FreeBSD, The Q3 2025 Issue of the FreeBSD Journal, and more NOTES This episode of BSDNow is brought to you by Tarsnap (https://www.tarsnap.com/bsdnow) and the BSDNow Patreon (https://www.patreon.com/bsdnow) Headlines Why Self-host? (https://romanzipp.com/blog/why-a-homelab-why-self-host) Advanced ZFS Dataset Management: Snapshots, Clones, and Bookmarks (https://klarasystems.com/articles/advanced-zfs-dataset-management/) News Roundup Building a Simple Router with OpenBSD (https://btxx.org/posts/openbsd-router/) Minimal pkgbase jails / chroots (https://forums.FreeBSD.org/threads/minimal-pkgbase-jails-chroots-docker-oci-like.99512/) WSL-For-FreeBSD (https://github.com/BalajeS/WSL-For-FreeBSD) Yubico yubikey 5 nfc on FreeBSD (https://forums.freebsd.org/threads/yubico-yubikey-5-nfc-on-freebsd.99529) The Q3 2025 Issue of the FreeBSD Journal is Now Available (https://freebsdfoundation.org/blog/the-q3-2025-issue-of-the-freebsd-journal-is-now-available/) Tarsnap This weeks episode of BSDNow was sponsored by our friends at Tarsnap, the only secure online backup you can trust your data to. Even paranoids need backups. Send questions, comments, show ideas/topics, or stories you want mentioned on the show to feedback@bsdnow.tv (mailto:feedback@bsdnow.tv) Join us and other BSD Fans in our BSD Now Telegram channel (https://t.me/bsdnow)

It looks like the storage companies aren't betting on the AI bubble lasting much longer, the arguments against self-hosting, and setting up a server for virtualization and containers.   Plugs Support us on patreon and get an ad-free RSS feed with early episodes sometimes ZFS Performance Tuning in the Real World: ARC, L2ARC, and SLOG […]

This special wrap-up episode of Interchange Recharged takes listeners on a fast tour of the entire carbon capture value chain, from industrial emitters and LNG developers to UK transport and storage pioneers. Host Sylvia Leyva Martinez, Research Director at Wood Mackenzie, brings together three leaders shaping how CCUS moves from theory to reality.First, James Lopez, Subsurface CO₂ Storage Advisor at CEMEX, explains why cement's process emissions make it one of the hardest sectors to decarbonise and why storage certainty is now the key enabler for investment. He shares how CEMEX is identifying and evaluating CO₂ storage hubs across global sites, and why capture without a permitted storage solution is a business risk few emitters can take. “CCUS doesn't work if you only have the C,” he says, “you need the full chain.”Next, Glenn Wilson, Chief Financial Officer at Coastal Bend LNG, discusses how LNG economics and carbon capture can work hand in hand. Designed from day one as a low-carbon project, Coastal Bend LNG is integrating capture across both pre-treatment and post-combustion stages, aiming for near-zero emissions. Glenn explains how 45Q tax credits and the sale of verified environmental attributes create a dual-revenue model, and why tokenising the carbon intensity of each LNG cargo could redefine transparency in global energy trade. “We're not just reducing emissions,” he says, “we're creating a new market for verified carbon value.”Finally, Nick Terrell, Executive Director at Carbon Catalyst, joins from the UK to reveal how depleted gas fields are being repurposed into next-generation carbon storage sites. Following the country's first offshore CO₂ injection test, he shares how reusing North Sea infrastructure is cutting costs, driving bankability, and opening the door to cross-border storage for European emitters. As policy alignment grows between the UK and EU, Terrell argues that liberalisation and private capital will be the next accelerators. “Once we have more FIDs,” he says, “finance, technology, and data will do the rest.”From the cement kiln to the seabed, this episode captures the energy and optimism emerging across the CCUS ecosystem - a clear sign that carbon capture is moving from cautious planning to confident execution.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Have you ever been asked to do something that scared you, but you knew saying yes could change everything? Fear can hold you back from growing, but real progress starts when you take the leap, especially when you don't feel ready. In this episode of Storage Wins, Alex Pardo shares a personal story about the invitation that scared him to his core being asked to emcee one of the biggest real estate mastermind events in the country. What started as a moment of hesitation turned into a powerful lesson about courage, preparation, and trusting yourself even when your inner critic says you can't. Alex reveals how this experience reshaped his mindset about fear, confidence, action and how the same lesson applies to investing in self storage. You'll Learn How To: Recognize when fear is a sign of growth, not danger Take action even when you don't feel fully prepared Silence your inner critic and trust your abilities Use preparation to build confidence and momentum Surround yourself with mentors and peers who lift you up Apply courage-based decision making to self-storage investing Turn uncomfortable opportunities into defining breakthroughs What You'll Learn in This Episode: (00:00) How jumping before you feel ready unlocks growth (01:00) Why growth begins with discomfort (03:00) Why growth lives on the other side of discomfort (04:00) How preparation builds confidence (09:00) Why you grow because you go (11:00) What courage really means (13:00) Why breakthroughs come disguised as scary invitations (14:00) How surrounding yourself with the right people helps you grow (15:00) Why believing in yourself or borrowing belief matters (16:00) How taking your first step turns ideas into freedom Who This Episode Is For: Investors who feel stuck because they're waiting to “feel ready” Anyone afraid of making mistakes or looking foolish Entrepreneurs who struggle with self-doubt or perfectionism Action takers who want to push past fear and level up Storage investors ready to take their first or next big leap Why You Should Listen: Every major breakthrough in business and life starts with a scary invitation. This episode is a raw, honest reminder that courage isn't the absence of fear—it's moving forward despite it. If you've been holding back from calling that broker, making that offer, or buying your first storage facility because you don't feel ready, this is your wake-up call. The growth, confidence, and freedom you're chasing are waiting on the other side of discomfort. Follow Alex Pardo here: Alex Pardo Website: https://alexpardo.com/ Alex Pardo Facebook: https://www.facebook.com/alexpardo15 Alex Pardo Instagram: https://www.instagram.com/alexpardo25 Alex Pardo YouTube: https://www.youtube.com/@AlexPardo Storage Wins Website: https://storagewins.com/ Have conversations with at least three to give storage owners, brokers, private lenders, and equity partners through the Storage Wins Facebook group. Join for free by visiting this link: https://www.facebook.com/groups/322064908446514/