Podcasts about Strain

It's finally here, Cultists. Gothic Horror maestro Guillermo del Toro's long awaited adaptation of Frankenstein has dropped and your Horror Hosts promptly put it on the Exam Table. GDT has assembled a monster of a film, taking elements from all the most iconic versions of the story and filtering them through his own unique sensibility. Please join us for the Dissection    Dissection Topic https://www.imdb.com/title/tt1312221/?ref_=ext_shr  https://www.netflix.com/title/81507921  Unholy Sacrament  Veiled Vision, Hazy IPA with Pink Reaper Lemon Peppers - Funky Fauna Artisan Alesh ttps://untp.beer/Lwg8z  Dark Tidings  Vault Of Darkness  Listen to The Strain by Guillermo del Toro, Chuck Hogan on Audible. https://www.audible.com/pd/B002V0RCEO?source_code=ASSORAP0511160007  Frankenstein Alive, Alive! By Steve Niles and Bernie Wrightson with Kelly Jones https://www.penguinrandomhouse.com/books/796437/frankenstein-alive-alive-the-complete-collection-by-steve-niles-bernie-wrightson-kelley-jones/  Predator: Badlands (Trachtenberg, 2025) https://www.20thcenturystudios.com/movies/predator-badlands    #frankenstein, #guillermodeltoro, #frankensteingdt, #gdt, #oscarisaac, #jacobelordi, #miagoth, #christophwaltz, #netflix, #mikehillcreations, #frankensteinnetflix,  #maryshelley, #frankensteinsmonster, #alexandredesplat, #frankensteinmonster, #thecreature, #victorfrankenstein, #frankenstein2025, #katehawley, #netflixfrankenstein, 

TALK TO ME, TEXT ITA bar that feels unsafe, a marriage that feels smaller by the year, and a love that speaks only in dreams—today we wade into the gray areas where real life actually happens. We read three striking Dear Abby letters and respond with straight talk on boundaries, autonomy, and the tender mess of grief that lingers after lights out. No fluff, no easy answers, just a clear look at what people can do when the polite path stops working.First, we unpack a friend group that keeps choosing a restaurant tied to a listener's past trauma—a “jolly bar guy” who once broke into her home. We talk about the difference between preference and protection, why “get over it” is not empathy, and how to choose venues and friends that don't trivialize PTSD. The takeaways are simple and strong: boundaries are valid, opting out is healthy, and social circles reveal their values through their choices.Then we step into a marriage where one partner has scorched the social earth. Is he depressed, overmedicated, or just done with small talk? Instead of waiting for an epiphany, we make the case for parallel lives: encourage medical care and therapy if he's willing, and build your own community regardless. A loving partnership can include separate calendars, new hobbies, and dinners with people who refill your energy.Finally, we sit with the rawness of a husband who sleep-talks to a late ex. Dreams aren't decisions, but they can hurt to hear. We share practical tools—sleep environment tweaks, gentle wake-ups, honest daytime check-ins—and the bigger reminder that grief and new love can coexist without canceling each other out.We close on a lighter note with a classic TV debate—Seinfeld, Cheers, MASH, Wings—and invite your pick. If this kind of candid, caring breakdown resonates, follow the show, share it with a friend who needs a boundary boost, and drop a review telling us your all-time sitcom champ.Buzzsprout - Let's get your podcast launched!Start for FREE Thanks for listening! Liberty Line each week on Sunday, look for topics on my X file @americanistblog and submit your 1-3 audio opinions to anamericanistblog@gmail.com and you'll be featured on the podcast. Buzzsprout - Let's get your podcast launched!Start for FREESupport the showTip Jar for coffee $ - Thanks Music by Alehandro Vodnik from Pixabay Blog - AnAmericanist.comX - @americanistblog

Fazer o Strain com frequência cardíaca elevada só é possível no V8

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Katelyn Davis is an artist, birder, and community builder.Learn more about White-faced Storm-Petrel.White-faced Storm Petrel•2 oz spiced rum•½ oz Crème de Cacao•½ oz White Chocolate Liqueur•1 oz milk product (half-and-half, cream, milk, oat milk, etc)•Ice•Chocolate for drizzle Instructions1. Drizzle the inside of a chilled martini glass with the chocolate sauce2. Fill a cocktail shaker halfway with ice and add rum, liqueurs, and milk product.3. Shake Shake Shake4. Strain into the martini glass, drizzle with more chocolate sauceSupport the showConnect with me at... IG: @HannahgoesbirdingFacebook: @HannahandErikGoBirdingEmail me at HannahandErikGoBirding@gmail.comWebsite: http://www.gobirdingpodcast.com

The newest jobs report, released after a seven-week delay caused by the shutdown, highlights a sharp rise in unemployment among Black women — now at 7.5%, the highest in years. Economists warn Black women often serve as an early economic indicator, and other labor trends in the report show similar strain. Federal job cuts and tariff-hit industries like transportation and warehousing are worsening the outlook.Subscribe to our newsletter to stay informed with the latest news from a leading Black-owned & controlled media company: https://aurn.com/newsletter Learn more about your ad choices. Visit megaphone.fm/adchoices

Matcha fans be warned. The rise in popularity of the tea has resulted in significant strain on the industry as a whole. To unpack this, Lester Kiewit speaks to Jess Bonin, the founder of Alchemy of Tea, a multidisciplinary platform dedicated to offering online courses around the skills, profession and traditional practice of tea. Good Morning Cape Town with Lester Kiewit is a podcast of the CapeTalk breakfast show. This programme is your authentic Cape Town wake-up call. Good Morning Cape Town with Lester Kiewit is informative, enlightening and accessible. The team’s ability to spot & share relevant and unusual stories make the programme inclusive and thought-provoking. Don’t miss the popular World View feature at 7:45am daily. Listen out for #LesterInYourLounge which is an outside broadcast – from the home of a listener in a different part of Cape Town - on the first Wednesday of every month. This show introduces you to interesting Capetonians as well as their favourite communities, habits, local personalities and neighbourhood news. Thank you for listening to a podcast from Good Morning Cape Town with Lester Kiewit. Listen live on Primedia+ weekdays between 06:00 and 09:00 (SA Time) to Good Morning CapeTalk with Lester Kiewit broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/xGkqLbT or find all the catch-up podcasts here https://buff.ly/f9Eeb7i Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567See omnystudio.com/listener for privacy information.

Dr. Ray Casciari from St. Joseph in Orange explains that the COVID vaccine has continued to evolve, but this flu season is especially concerning because a mutated “subclade K” flu strain is spreading rapidly. With the CDC offering little guidance and the current flu shot only about 50% effective, experts are warning of a potentially severe outbreak and an unpredictable season. He also covers the new CPR and Heimlich guidelines now being recommended. Weather conditions continue to deteriorate, with a fast-moving storm cell pushing toward Lancaster and Palmdale and turning into snow around Wrightwood. Traffic on the 14 from the 5 to the 138 is crawling as Angel reports multiple hotspots. The show also highlights ongoing trash problems along the San Gabriel River. See omnystudio.com/listener for privacy information.

In this episode, I'm joined by economists Elijah Oliveros Rosen and Harumi Hasegawa Sanchez from S&P Global Ratings. We unpacked why Latin America's 2024 unexpectedly outpaced forecasts, and why two of its largest economies—Mexico and Colombia—are heading in very different directions.We explore how trade tariffs hit Asia harder than Latin America, how a weak dollar and interest-rate shifts brought capital into the region, and how AI helped global risk appetite—and how Latin America both benefitted and lagged. We then shift to country-level analysis:Mexico: strong trade ties, lower public investment, resilient performance.Colombia: weak growth, sticky inflation, fragile fiscal framework.We close with a look ahead to 2026 and what investors should watch next.Don't forget to subscribe to our Substack hereYou can also explore latest credit-market research at S&P Global Ratings.https://www.spglobal.com/ratings/en spglobal.com[00:00] Latin America overview and why Mexico and Colombia were chosen[03:30] Why US tariffs hit Asia harder and helped Latin America[06:00] Capital inflows rise as the Fed cuts rates and the dollar weakens[08:30] AI lifts global asset prices and why Latin America is missing the data center boom[10:20] Mexico's resilience despite low growth and USMCA uncertainty[13:00] Colombia's weak growth, sticky inflation and fragile fiscal position

49ers reporter for NBC Sports Bay Area, Jennifer Lee Chan, joins Papa & Silver following injury news of Tatum Bethune's high ankle sprain and Eddy Pineiro's Grade 1 hamstring strain to discuss how the organization plans to adjust from hereSee omnystudio.com/listener for privacy information.

11-17 Papa & Silver - Hour 3: Reactions to Tatum Bethune's high ankle sprain and Eddy Pineiro's grade 1 hamstring strainSee omnystudio.com/listener for privacy information.

Sarah and Cynthia discuss The Council of Dolls by Mona Susan Power. This is a multi-generational story of three Native American women and how their history, memories, and traumas make them who they are and impact the future generations. Their beloved dolls are part of their lives and part of their stories through the generations. Join us to see if you'd like to add this 2023 novel to your TBR list.We have a lovely autumnal cocktail developed by Sarah! The Spiritual Guide1 oz. Amaretto2 oz. Dry Apple Cider3 oz. Prosecco2-3 fresh sage leaves.25 oz. fresh lemon juiceOptional: A dash of Angostura bittersIn a shaker, muddle sage with lemon juice. Add Amaretto and cider, then shake lightly with ice. Strain into a chilled flute or coupe glass. Top with Prosecco and garnish with a sage leaf or apple slice.

They boys are back after two weeks so they talk about pretty much everything that's happened since they last recorded. They discuss coaches coming and going, including new hitting coach Hunter Pence Mense, how the roster churn has begun, and a little Free Agency.On the cocktail side of things Ben is drinking an Off-Season Sludge while Matthew is drinking Manzana Reposada. Recipes below.Off-Season Sludge2 oz Bourbon3-4 oz Cherry Coca-ColaAdd bourbon to a highball glass with ice. Top with cherry cola. Have 2 more.Manzana Reposada2 oz Reposado Tequila3/4 oz Tuaca1 oz Reduced Spiced Apple Cider1/4 oz Demerara SyrupAdd all ingredients to a mixing glass. Add ice and stir for 30 seconds. Strain into a rocks glass with a large chunk of ice. Garnish with a dried apple slice.

11-17 Papa & Silver - Hour 3: Reactions to Tatum Bethune's high ankle sprain and Eddy Pineiro's grade 1 hamstring strainSee omnystudio.com/listener for privacy information.

49ers reporter for NBC Sports Bay Area, Jennifer Lee Chan, joins Papa & Silver following injury news of Tatum Bethune's high ankle sprain and Eddy Pineiro's Grade 1 hamstring strain to discuss how the organization plans to adjust from hereSee omnystudio.com/listener for privacy information.

AP correspondent Ed Donahue reports on a change in flight plans.

November 14, 2025 ~ Jason Roe, principal of Roe Strategic, joins Chris, Lloyd, and Jamie to discuss the MAGA political base showing signs of strain as some believe President Trump isn't upholding his campaign promises. Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

Just how easy, or difficult, is it to use trains if you're blind or partially sighted? RNIB Connect Radio's Allan Russell spoke with actor and comedian Jamie MacDonald, to get his words of wisdom and warning! To learn more about Jamie, go to www.jamiemacdonaldcomedian.com #RNIBConnect Image Shows A Smiling Jamie MacDonald Wearing A Grey Jumper

Today, I welcome Matina Singh to Let Fear Bounce.Her story is one of courage, resilience, and transformation. Over a year after leaving an unhealthy marriage, she found herself sitting in the silence of her living room—still wrestling with doubts, legal battles, financial strain, and motherhood. She had left, but she hadn't yet healed.Was the abuse really that bad? Maybe he was right... Maybe I'm not good enough.Instead of accepting that pain as her new reality, Matina asked herself a powerful question: What if there's another way? That spark set her on a journey of relentless self-discovery. Matina has made it her mission to help others find emotional freedom and empowerment from past pain.Get ready for a conversation filled with raw honesty, hope, and inspiration. Please join me in welcoming the amazing Matina Singh.https://www.matinasingh.com/aboutPodcast: From Loneliness to Overflow with Matina https://open.spotify.com/show/3rBabzGZ7cjMPKCr8ackUW?si=ba36f92ca9e3456fYouTube: https://www.youtube.com/@MatinaSingh/podcastsLearn more about your host, Kim Lenglingwww.kimlenglingauthor.com#LetFearBounce #KimLengling #MatinaSingh #FromLonelinessToOverflow #HealingJourney #EmotionalFreedom #Resilience #Empowerment #Inspiration #Transformation #OvercomingAbuse #PersonalGrowth #SelfDiscovery #Courage #Hope #PodcastInterview #WomenEmpowerment #FaithAndHealing #MotivationalPodcast #StorytellingForChange

In this episode, Dr. Motley sits down with Sara Jane Ho, host of Netflix's Mind Your Manners and TCM advocate, to explore her personal journey with Traditional Chinese Medicine and Feng Shui. Sara provides some practical, everyday TCM secrets she learned about energy, health and more from her childhood spent in Hong Kong and her adulthood in Beijing.  ------  Want more of The Ancient Health Podcast? Subscribe to Doctor Motley's channel. Follow Doctor Motley! Instagram TikTok Facebook Website Follow Sara Jane! https://www.instagram.com/sarajaneho/www.sarajaneho.com Mind Your Manners Podcast: https://shorturl.at/3Q49l www.sarajaneho.com Sara Jane's TCM feminine-care products: www.antevorta.us ------  *Do you want to hear more from Dr. Motley on TCM and frequency medicine ways to clear infections, as well as supporting healing the brain and other organs?  Find full courses in his membership. If you want to explore it risk-free for 15 days and bring your questions to his weekly lives you can join here. *Build Strength Without the Strain. Suji is a smart, wearable device that helps you rebuild strength, relieve pain, and recover faster - without the joint stress. Visit trysuji.com and use code DRMOTLEY for your exclusive discount. * Are you looking for simple, non-invasive sound therapy tools for treating anxiety, or providing balance? You can get $100 off a WAVwatch with the code DRMOTLEY: https://wavwatch.com/pages/doctor-motley *Learn more about Urolithin A supplementation (in sugar-free gummy form) at Timeline.com/DRMOTLEY and use promo code DRMOTLEY for 20% off with your first purchase!  *If you want to work with Dr. Motley virtually, you can book a discovery call with his team here: ⁠https://drmotleyconsulting.com/schedule-1333-7607⁠

Thank you for watching!~ALL BREEDERS SYNDICATE LINKS: https://linktr.ee/riotseeds~SYNDICATE GEAR (shirts, stickers, beanies etc):https://breeders-syndicate-shop.fourthwall.comSUPPORT the channel or JOIN the Discord community:https://www.buymeacoffee.com/matthewriot

In this episode, we break down how the rush to build AI data centers is reshaping the economy—driving construction booms, spiking electricity demand, and creating a mismatch between where jobs are growing and who's getting hired. We also cover grid bottlenecks, water use, and practical policy fixes communities should demand so the benefits don't come with outsized bills. Get the top 40+ AI Models for $20 at AI Box: ⁠⁠https://aibox.aiSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

THE FANTASTIC POUR Brett welcomes FW All-Star Shawn Myers to the Fantasti-Lounge for a very special MOCKTAIL edition of the Fantastic Pour as we talk Captain Carrot! We enjoy a Spiced Cinnamon, Orange, Thyme Mocktail and read Captain Carrot and his Amazing Zoo Crew issue #12. Join us in the Fantasti-Lounge as we discuss: Why was this comic never a cartoon? Who are the best tiny heroes? What to do at the Park City Mall 40 years ago. And much, much more! Secret Pour-igins: The Mocktail Cocktail: Zoo Cruise Ingredients ½ cup water ¼ cup maple syrup 4 sprigs fresh thyme OR 2 Tbsp of crushed thyme ½ tsp ground cinnamon 2 Tbsp freshly grated ginger 1 squeezed lemon 1 ½ cup orange juice ½ cup grapefruit juice 2 cup ginger beer Garnish Cinnamon stick OR sprig of thyme OR Orange wedge OR combination of some of the above Instructions Add the water, maple syrup, thyme sprigs, and cinnamon to a small pan. Bring to a simmer. Reduce the heat to low for about a minute. Then let it cool to room temperature. Fill a shaker or glass halfway with ice and strain in the thyme syrup. Add the grated ginger and lemon juice and shake well for 10 seconds. Strain the contents from the shaker into 4 glasses evenly. Add ice Add orange juice, grapefruit juice, and ginger beer Garnish and enjoy! Comic: Captain Carrot and his Amazing Zoo Crew #12, DC Comics, 1983 Have a question or comment? E-MAIL: fwpodcasts@gmail.com You can find The Fantastic Pour on these platforms: Apple Podcasts Amazon Music Spotify The Fantastic Pour podcast is a proud member of the FIRE AND WATER PODCAST NETWORK: Fire & Water website: http://fireandwaterpodcast.com Fire & Water Facebook page: https://www.facebook.com/FWPodcastNetwork Fire & Water on Bluesky: https://bsky.app/profile/fwpodcasts.bsky.social Fire & Water Podcast Network on Patreon: https://www.patreon.com/fwpodcasts Use our HASHTAG online: #FWPodcasts

This week on Money Matters, Dean and Todd break down a volatile week on Wall Street as the S&P 500 logged one of its biggest weekly declines since April's tariff drama. Tech and AI stocks led the retreat, with investors questioning whether valuations have run too far, too fast. Meanwhile, the government shutdown has officially become the longest in U.S. history, adding another layer of uncertainty to an already uneasy market. With the Fed divided on a potential December rate cut and the “Goldilocks” economy showing signs of strain, we unpack what it all means for investors heading into the final stretch of corporate earnings. Plus, we discuss key election results across the country and their broader implications. Tune in for clear analysis and practical insight in this information-packed episode of Money Matters, brought to you by Greenberg Financial Group.   If you would like to contact us to learn more about our firm, our seminars, and our process - call us at 520.544.4909 or go to our website at www.Greenbergfinancial.com or email us at Contact@Greenbergfinancial.com

Today - Food banks across Washington are seeing an overwhelming surge in demand as SNAP benefits stall during the prolonged government shutdown.Support the show: https://www.wenatcheeworld.com/site/forms/subscription_services/See omnystudio.com/listener for privacy information.

Recipe 1kg mussels, scrubbed 250ml dry cider 100g pancetta or streaky bacon, chopped 1 tablespoon oil 25g butter 1 leek, split, washed and chopped 150g orzo 250ml chicken stock Handful chopped parsley Heat a large saucepan with a lid until smoking hot. Add half the cider and then the mussels. Place the lid on top and steamed for 2 minutes. Check and remove any that are open. Return lid and steam for another minute. Check and remove until all the mussels are open. Remove the meat from the mussels and set aside. Strain the mussel liquor and set aside. Heat the oil in a pan and add the pancetta. Cook until crispy then add the butter and leeks. Cook for a minute then add the mussel liquor, stock and orzo. Place a lid on top and cook for 12 minutes or until pasta is cooked. Add the mussels and parsley, heat for a minute then serve.

Jen Psaki looks at some bizarre Republican hot takes explaining their poor performance in this week's elections, with addressing the cost of living in America coming almost as an afterthought.Jen Psaki reports on the lengths Donald Trump's weaponized Justice Department went to in order to try to make an example of Sean Dunn, a Washington, D.C. resident who threw a sandwich at a Border Patrol officer. But in the end the jury would not play along and found Dunn not guilty.Morris Katz, a senior advisor to the Mamdani campaign, talks with Jen Psaki about the importance of keeping candidates authentic and running a campaign that suits the district instead of following a universal blueprint. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

War Room Economy Shows Signs of Strain As Longest Ever Gov't Shutdown Continues…Meanwhile, Trump Signs Deals To Lower Drug Costs & Grand Juries Prep Subpoenas for John Brennan

After hundreds of cocktails, countless techniques, and one unforgettable journey through the art of mixology, Cocktail College is closing the tab. For our final session, we're doing something a little different: Tim is stepping into the guest seat to share his personal Martini recipe and reflect on what makes the Martini such an iconic cocktail. If you'd like to follow Tim's next chapter, you can find him on Instagram @timmckirdy. In the meantime, let's enjoy one last Martini together! Tim McKirdy's Martini Recipe - 3 ½ ounces London Dry gin, such Tanqueray or Ford's - ½ ounce Dolin dry vermouth - 2 dashes Regans' orange bitters - Garnish: lemon twist Directions 1. Add all ingredients to a mixing glass with ice. 2. Stir until well chilled. 3. Strain into a frozen Coupe glass. 4. Express and discard lemon twist to garnish.

I'm so excited to welcome back my good friend, Lorena Evans (from BrewersFriend.com) as she helps me take YOUR questions and solve all of the world's problems in a single podcast episode. Can you believe it?! Buckle up – it's time for the Homebrew Happy Hour podcast!… THE home brew #podcast where we answer all […]

The UK fiscal predicament will likely keep sterling under pressure heading into the Nov. 26 budget. The view is starting to look crowded, and recent moves appear stretched, but any upside is set to be contained until the fiscal path clears. For now, sterling bulls might have to settle for some consolidation ahead of the budget and/or renewed dollar weakness, which isn't in sight yet. In this episode of FX Moment, Bloomberg Intelligence Chief G10 FX Strategist Audrey Childe-Freeman and Laura Cooper, managing director and head of macro credit at Nuveen, discuss UK fiscal- and monetary-policy dynamics and the shaky sterling backdrop. Laura and Audrey also touch on the recent dollar rebound and share their views into 2026. FX Moment is part of the FICC Focus podcast. Listen to FICC Focus on Apple Podcasts and Spotify.

In this important older episode of the Ancient Health Podcast, Dr. Motley discusses the relationship between a dry cough and kidney health. He explains how the kidneys and lungs are connected, and how chronic stress, fear and grief can impact kidney function and lead to a persistent cough. Show Notes + Links ⬇️ Takeaways: A chronic dry cough can be an indication of kidney fatigue and imbalance. The renin-angiotensin-aldosterone pathway and ACE enzymes play a role in regulating blood pressure and can contribute to coughing. Chronic stress and emotions such as fear and grief can impact kidney function and lead to a persistent cough. Chapters: 00:00 Introduction: The Aggravating Dry Cough 01:24 The Relationship Between Cough and Kidneys 03:00 The Renin-Angiotensin-Aldosterone Pathway 04:11 The Role of ACE Enzymes 05:18 Balancing Sodium and Potassium Levels 06:23 The Effects of Chronic Stress on Blood Pressure 09:20 Emotions and Kidney Function 10:47 The Cascade of Kidney and Lung Function 13:23 Kidney Imbalance and Feeling Stuck 15:17 The Connection Between Kidneys and Lungs 16:45 Coughing to Increase Oxygen Intake 18:11 The Impact of Kidney Health on the Heart 19:28 The Implications of a Chronic Dry Cough 20:08 Remedies for Kidney Health and Cough Relief 22:48 The Importance of Kidney Health 25:00 Improving Vascular Health and Oxygen Retention 26:27 Conclusion: Healing the Kidneys to Eliminate the Cough ------  Herbal Links: For Kidneys Vital Guard: https://tinyurl.com/4wkxrjd3 Reishi: https://tinyurl.com/3hffjn2p Hawthorn: https://tinyurl.com/89yt5ds8 For Supporting a Virus Woad: https://shorturl.at/3FztV Other Recommendations: Good minerals: For BEAM Minerals head here and use code DRMOTLEY for 20% off https://www.beamminerals.com/?oid=1&affid=564 ------  Follow Doctor Motley Instagram TikTok Facebook Website ------  *If you're a health coach looking to advise parents and families, or even if you're a hardcore health nerd who wants to dive deeper and take advantage of ALL Doctor Motley's clinical experience, he has a membership to help you get the most out of your health and help the people you love. To poke around in there for free for 15 days, check out: https://www.doctormotley.com/15 *Build Strength Without the Strain. Suji is a smart, wearable device that helps you rebuild strength, relieve pain, and recover faster - without the joint stress. Visit trysuji.com and use code DRMOTLEY for your exclusive discount. *If you want to work with Dr. Motley virtually, you can book a discovery call with his team here: https://drmotleyconsulting.com/schedule-1333-7607

Personalized tendon loading reduces muscle‐tendon imbalances in male adolescent elite athletes Domroes T, Weidlich K, Bohm S, et al. Scandinavian Med Sci Sports. 2024;34(1):e14555. doi:10.1111/sms.14555 Due to copyright laws, unless the article is open source we cannot legally post the PDF on the website for the world to download at will. Brought to you by our sponsors at: CSMi – https://www.humacnorm.com/ptinquest VALD MoveHealth - https://movehealth.me/ Learn more about/Buy Erik/Jason/Chris's courses – The Science PT Support us on the Patreons! Music for PT Inquest: "The Science of Selling Yourself Short" by Less Than Jake Used by Permission Other Music by Kevin MacLeod – incompetech.com: MidRoll Promo – Mining by Moonlight Koal Challenge – Sam Roux  

Plus former Vice President Dick Cheney has died at the age of 84, there's a donation drive underway at Dallas Love Field related to the government shutdown, today's election day could be a good indicator of what to expect in next year's Midterms both nationally and locally, and more!

Democracy Under Strain: Tanzanias Monolith vs Frances Fragmented Majority | Global Digest S07E02 by Capital FM

One signing down, 50 to go. The brothers react to the Tony Vitello introductory press conference and give their first impressions of Vitello's personality. Then they turn their attention to the holes (of various sizes) in the current roster. By the way, can you pitch?Also, we are moving to an every other week schedule this month, so our next episode will be in two weeks. I know, it sucks and you'll miss us, but we will be on with emergency podcasts if any major news occurs. So don't worry, you'll still get our outstanding insights when they're ... needed wanted available. You weren't worried, were you?On the cocktail side of things, today Matthew is drinking a mocktail called Orchard Spritz while Ben is drinking a Flying Blueberry. Recipes below.Orchard Spritz 2 oz Pear Juice2 oz Apple Cider1/2 oz Lemon Juice1/2 oz Spiced Simple SyrupSparkling Apple Cider to top offShake all ingredients except the Sparkling Cider with ice. Strain into a rocks glass with ice. Top off with 2-3 oz Sparkling Apple Cider.Flying Blueberry1 1/2 oz Gin1/2 oz Maraschino Liqueur (or Cherry Heering for a completely different cocktail)1/4 oz Blueberry Liqueur3/4 oz Lime juice1/2 oz Simple SyrupCombine all the ingredients in a shaker with ice, shake until chilled and strain into a stemmed cocktail glass.

Donate (no account necessary) | Subscribe (account required) Join Bryan Dean Wright, former CIA Operations Officer, as he dives into today's top stories shaping America and the world. In this Friday Headline Brief of The Wright Report, Bryan covers Trump's new work requirements for welfare recipients, job losses from the AI revolution, major trade developments with China, new drone defenses for the Pacific, and the growing risks of a satellite disaster in orbit. Work for Welfare Begins: Starting tomorrow, able-bodied adults ages 18 to 65 without dependents must work at least 80 hours a month to receive food aid under Trump's "Triple B Bill." Exemptions include parents of young children and residents in areas with high unemployment. Bryan warns that states managing these programs may soon raise local taxes to offset new administrative costs. AI Cuts Human Jobs: Amazon and other major tech firms are laying off software engineers as AI begins writing code and automating support work. Bryan calls it "a quiet industrial revolution that's going to reshape America's middle class for decades." Trump and Xi Trade Gains and Tensions: China agreed to buy 12 million metric tons of U.S. soybeans this season, with promises to expand purchases later if relations hold steady. But Xi refused to curb Russian oil imports, signaling Beijing's intent to prolong the war in Ukraine. New U.S. Drone System — The X-BAT: A cutting-edge drone platform called the X-BAT can launch vertically, operate without runways, and land itself like a reusable rocket. Bryan calls it "a game-changer for a future war in the Pacific." A Coming Satellite Crisis: With 100,000 satellites expected in orbit by 2030, experts warn of potential collisions and cascading debris — the "Kessler Syndrome." Bryan explains how one accident could take down global communications and cripple modern life. Venezuela Airstrikes Under Review: Trump is considering airstrikes against Venezuelan drug ports and airfields tied to the Cartel de los Soles. Analysts believe the move could topple Nicolás Maduro and restore democracy under opposition leader María Corina Machado. Europe's Migration Backlash: Germany and Sweden face outrage over migrant crime after courts refused to deport rapists from Eritrea. Bryan highlights how "suicidal empathy" — compassion that undermines security — is destabilizing Western nations. Ukraine's Strain and Russia's Weakness: Russia cut interest rates to ease its stagnant economy while Ukraine faces mass draft dodging as 100,000 young men flee to Europe. Trump responded by reducing U.S. troop levels in Romania to refocus on the Pacific and Latin America. Crisis in Mali: Al Qaeda rebels have surrounded Mali's capital as the U.S. orders citizens to evacuate. Bryan warns that Ukraine's secret aid to jihadist groups could backfire and lead to a new Taliban-style regime in West Africa. Listener Mail — The Morality of Espionage: Bryan answers questions about ethics inside the CIA, sharing personal reflections on moral judgment, mentorship, and the gray zones of intelligence work. "And you shall know the truth, and the truth shall make you free." - John 8:32 Keywords: Trump welfare work requirements Triple B Bill, Amazon AI job cuts software layoffs, Trump Xi China soybean trade, X-BAT drone vertical launch defense, Kessler Syndrome satellite collision risk, Venezuela airstrike Cartel de los Soles, Germany Sweden migrant crime backlash, Russia Ukraine draft exodus Romania troops, Mali AQ ISIS rebellion evacuation, CIA morality ethics Bryan Dean Wright

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

How did the ancient Celts celebrate Samhain? Are our theories sound or was the truth lost to history? We may never know exactly how this Sabbat looked long ago, but we can be relatively certain that it was an end of summer celebration and a time to usher in the dark half of the year. Samhain reminds us that even in the darkness and uncertainty of winter, we have the ability to make merry! We can put on costumes, dance around a bonfire, and feast! We can stare down our fear and stand boldly in defiance of it. As the sky darkens and the air chills, imagine the light that you will carry into winter. Happy Samhain! What am I reading?The Ancient Witch's Guide to Modern Dating by Cecilia Edwardhttps://bookshop.org/a/111301/9781668087145Our Green Heart by Diana Beresford-Kruegerhttps://bookshop.org/a/111301/9781039009790https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Dead Man's Party by Oingo Boingo What's for dinner?Savory Veggie Egg Bake Ingredients:9-10 eggs1/2-1 cup cottage cheese1 cup Shredded cheeseParmesan cheese on top1/2 cup MilkOnionsGarlicPeppersSun-dried tomatoes in olive oilCherry tomatoesSaltPepperRed pepper flakesFresh herbs- dill, parsley, or basil work nicely Instructions: Preheat oven to 375 degrees. Grease 9x13 baking dish, set aside. Sauté sun-dried tomatoes in olive oil with onions and garlic until fragrant. Add peppers and cherry tomatoes, sauté until onions and peppers become soft and cherry tomatoes blister, set aside. Whisk together eggs, milk, cottage cheese, and shredded cheese, season with salt & pepper and red pepper flakes. Add veggies to prepared baking dish, spread evenly. Pour egg mixture on top of veggies, add more milk if needed, stir gently. Top with freshly grated Parmesan cheese and herbs, bake for 35 minutes or until fork comes out clean and cheese is golden brown and bubbly. Enjoy! Orange Cinnamon Milk Tea  Ingredients:1 cup water1 black tea bag (or 1 tsp loose leaf black tea)peel of 1/2 orange (save some for garnish)1 cinnamon stick1 tsp brown sugar (or to taste)1 tsp vanilla extract1 cup milk (or your preferred milk)orange peel twist or orange slice for garnishInstructions:In a small pot, bring 1 cup of water to a boil.Once the water is boiling, add the orange peel and the cinnamon stick. Let it simmer for 2-3 minutes to infuse the flavors.Add the black tea bag (or loose leaf tea) to the pot. Steep for 3-5 minutes, depending on how strong you like your tea. Strain the tea into your cup, removing the cinnamon stick and orange peel. Remove the tea bag afterward.Stir in the brown sugar and vanilla extract while the tea is still hot, so the sugar dissolves completely.Pour in the milk and allow the tea to gently heat for another 2-3 minutes. Do not let it boil.Strain the tea into your cup, removing the cinnamon stick and orange peel.Add a twist of orange peel or a slice of orange to garnish, and enjoy your warm, fragrant Orange Cinnamon Milk Tea!Support the show

Is the Gibson a garnish, a riff, or a true standalone cocktail? In this episode, Sother Teague returns to Cocktail College to unpack his favorite pickled-onion Martini. From origins and oddities to the art of pickling itself, we explore what makes the Gibson unique — and why it's become both a personal and community touchstone for Sother. Listen on (or read below) to discover Sother's Gibson recipe — and don't forget to leave us a review wherever you get your podcasts! Sother Teague's Gibson Recipe - 2 ½ ounces London Dry gin, such as Hayman's- ½ ounce Dolin dry vermouth- 1-2 bar spoons Rakkyo brine- Garnish: 3 pickled rakkyosDirections 1. Add all ingredients to a mixing glass with ice.2. Stir until well chilled.3. Strain into a frozen Nick & Nora or Coupe glass.4. Garnish with 1-3 pickled and chilled rakkyos.

THE FANTASTIC POUR Brett welcomes Chuck Dill to the Fantasti-Lounge to talk Mister Fantastic! We enjoy a classy Manhattan and read Fantastic Four issue #178. Join us in the Fantasti-Lounge as we discuss: Who smokes a pipe? Why is everyone in their underwear? What is your alternative FF line-up? Would Galactus eat Chuck's Super Powers Cyborg figure? And much, much more! Secret Pour-igins: The Manhattan cocktail Cocktail: Smokin' Reed Richards Ingredients 2 oz. Bourbon Whiskey 1 oz. Sweet Vermouth 3 Dash Aromatic Bitters Luxardo or maraschino cherry Instructions Pour bourbon, sweet vermouth, and a few dashes of bitters over ice in a mixing glass Stir thoroughly Strain into a chilled cocktail glass neat or on the rocks Garnish with a cherry Comic: Fantastic Four #178, Marvel Comics, 1976 Have a question or comment? E-MAIL: fwpodcasts@gmail.com You can find The Fantastic Pour on these platforms: Apple Podcasts Amazon Music Spotify The Fantastic Pour podcast is a proud member of the FIRE AND WATER PODCAST NETWORK: Fire & Water website: http://fireandwaterpodcast.com Fire & Water Facebook page: https://www.facebook.com/FWPodcastNetwork Fire & Water on Bluesky: https://bsky.app/profile/fwpodcasts.bsky.social Fire & Water Podcast Network on Patreon: https://www.patreon.com/fwpodcasts Use our HASHTAG online: #FWPodcasts

The crew FINALLY watch the first of the Final Destination movies. It took long enough, right??? Dave is a self-professed snob, so . . . "The Flight 180" cocktail1 1/2 oz. white rum1 oz. apple cider 1 oz. sour apple schnapps1/2 oz. lemon juice 1 apple slice, for garnish  Combine all ingredients in a cocktail shaker, and shake over ice until very cold. Strain into a martini glass and garnish the rim with an apple slice. Enjoy!Visit our website:http://www.monstermoviehappyhour.com/Chat with us on Facebook:https://www.facebook.com/monstersndri...Our Bluesky:https://bsky.app/profile/monstersndrinks.bsky.socialOur Instagram:https://www.instagram.com/monstersndrinksOur Twitter:https://twitter.com/monstersndrinksMusic created by Kevin MacLeod.You can hear more of his work at:https://incompetech.com/wordpress/author/kevin/

H.R. 1, known as the One Big Beautiful Bill Act (OBBBA), is set to reshape hospital finances by cutting an estimated $840 billion from Medicaid and Patient Protection and Affordable Care Act (PPACA) funding. As hospitals absorb these losses, many are tightening budgets, reducing staff, and facing renewed labor tensions.For the first time, clinical documentation integrity (CDI) teams are part of this unionized landscape, connecting frontline workforce issues directly to reimbursement and data accuracy. When strikes or slowdowns occur, they can disrupt queries, coding, and claims, creating both financial and compliance risks. Together, these forces reveal how economic and workforce realities are now intertwined across every level of healthcare.Reporting the lead story during the next live edition of Talk Ten Tuesdays, the popular Internet broadcast produced by ICD10monitor, will be Penny Jefferson, CDI Manager for UC Davis Health.The broadcast will also feature these instantly recognizable panelists, who will report more news during their segments:CDI Report: Cheryl Ericson, Senior Director of Clinical Policy and Education for the vaunted Brundage Group, will have the latest CDI updates.Social Determinants of Health: Tiffany Ferguson, CEO for Phoenix Medical Management, Inc., will report on the news that is happening at the intersection of medical record auditing and the SDoH.The Coding Report: Christine Geiger, Assistant Vice President of Acute and Post-Acute Coding Services for First Class Solutions, will report on the latest coding news.News Desk: Timothy Powell, ICD10monitor national correspondent, will anchor the Talk Ten Tuesdays News Desk.

This Day in Legal History: Volstead ActOn October 28, 1919, the Volstead Act was passed by the U.S. Congress over President Woodrow Wilson's veto, laying the legal foundation for Prohibition in the United States. Formally titled the National Prohibition Act, the law was intended to provide for the enforcement of the 18th Amendment, which had been ratified earlier that year and prohibited the manufacture, sale, and transportation of intoxicating liquors.The Volstead Act, named after Representative Andrew Volstead of Minnesota who introduced it, defined what constituted “intoxicating liquors”—a key point of contention. It set the threshold at anything containing more than 0.5% alcohol by volume, thereby banning even beer and wine, which many Americans had not expected to be included. The law also outlined penalties and enforcement mechanisms, giving the federal government new policing powers.Prohibition officially began in January 1920, sparking a surge in bootlegging, speakeasies, and organized crime. While intended to curb alcohol consumption and related social problems, the law instead fueled a vast illicit economy. Enforcement proved difficult and inconsistent, and public support for Prohibition declined steadily throughout the 1920s.The Volstead Act remained in effect until the 21st Amendment repealed Prohibition in 1933, marking the only time a constitutional amendment has been entirely undone by a subsequent amendment. The legacy of the Volstead Act lingers in ongoing debates about federal regulation, moral legislation, and the limits of enforcement.In a push to speed up electricity access for the fast-growing data center sector, U.S. Energy Secretary Chris Wright has directed federal energy regulators to consider a rule that would streamline how new projects connect to the electric grid. The proposed rule, sent to the Federal Energy Regulatory Commission (FERC), would allow customers to file combined requests for both energy demand and generation at the same site—cutting study times and costs. Wright also asked FERC to explore completing grid project reviews within 60 days, a sharp departure from the years-long timelines currently common.This move comes as U.S. power demand rises sharply, largely due to artificial intelligence workloads, prompting the Trump administration to seek expanded capacity, particularly from fossil fuel and nuclear sources. Though the Energy Secretary cannot compel FERC to act, the Republican-led commission will now weigh the proposals. Industry groups like the Edison Electric Institute praised the initiative as a necessary step to stay competitive, while environmental advocates criticized the fast-tracked timelines as reckless, especially during a government shutdown.Wright also urged FERC to ease the permitting process for hydroelectric development, drawing praise from the hydropower industry, which sees regulatory delays as a major barrier to growth. The proposals reflect the administration's strategy to meet surging energy demand quickly, though they raise concerns about environmental oversight and procedural rigor.US pushes regulators on connecting data centers to grid | ReutersTexas's new Business Court, launched in September 2024 across five major cities, is quickly becoming a boon for law firms, attracting a wave of high-stakes commercial litigation and prompting staffing increases. Major firms like Jackson Walker, Norton Rose Fulbright, and Baker Botts are leading the charge, with over 220 cases already filed—far exceeding early expectations. The court, designed to compete with Delaware's Court of Chancery and bolster Texas's business-friendly reputation, is drawing interest from corporate giants like AT&T, BP, and Exxon Mobil.Lawyers are treating the venue as a prestige arena for complex business disputes, and firms are responding by hiring, publishing guides, and producing media content to market their expertise. For example, Norton Rose launched a video series on court developments, while Haynes Boone created an internal task force to track rule changes.The court's promise of faster timelines—often under 18 months compared to multi-year waits in traditional courts—is one of its major selling points. Judges are aiming to build out a body of corporate case law to make Texas a viable alternative to Delaware for resolving business disputes. Despite no trials yet, over three dozen cases are jury-bound in the next year, signaling strong demand. The court's rapid rise suggests it could reshape where and how major commercial litigation happens in the U.S.Law Firms Join Early Winners in ‘Very Hot' Texas Business CourtThe head of the American Federation of Government Employees (AFGE), the largest federal worker union, is urging Senate Democrats to help end the nearly month-long government shutdown—the second longest in U.S. history. AFGE President Everett Kelley called for an immediate reopening of the government through a “clean” short-term funding bill, aligning with a version passed by the Republican-controlled House in September.Democrats have resisted that approach, instead demanding that Republicans first agree to renew subsidies for Obamacare insurance plans. Kelley's statement increases pressure on Democrats, as federal employees begin to feel the financial strain—many missed their first full paycheck last week, and essential services like food aid and air traffic control are being impacted.Kelley also called for guaranteed back pay for all affected workers and urged bipartisan efforts to fix the broken appropriations process and address rising costs. A senior Senate GOP aide noted the union's position might signal a turning point in negotiations, potentially encouraging Democrats to reconsider the short-term funding route.Federal Worker Union Calls to End Shutdown, Pressuring DemocratsMy column for Bloomberg this week looks at Italy's decision to raise its flat tax on wealthy foreign residents—a move that reflects the unsustainability of luring the rich with short-term tax deals. Italy isn't backtracking because its plan failed outright; it's doing so because it succeeded just long enough to paper over a deeper revenue gap. The original policy, a 100,000-euro annual payment to exempt new wealthy residents from foreign income taxes, was a bold but limited solution that boosted luxury markets without delivering long-term fiscal stability. Now, Italy is bumping that fee up to 300,000 euros by 2026 to keep the scheme afloat.That's a warning for the U.S., where the Trump Tax Cuts and Jobs Act followed a similar path—offering generous upfront tax cuts to high earners with no lasting funding mechanism. Rather than building resilience into the tax system, both countries are layering short-term relief on top of structural deficits, leaving future policymakers to scramble for temporary fixes. I argue for automatic sunset provisions that scale back preferential tax treatment when equity or revenue metrics worsen, allowing tax codes to serve as stabilizers instead of giveaways. Metrics like tax revenue as a share of GDP or the Gini coefficient could trigger phaseouts without requiring political intervention.Italy's flat tax is a case study in what happens when fiscal policy becomes a subscription model for the wealthy: the price keeps going up, and the returns diminish. The U.S. is running a version of the same play, just with fewer disclosures and rosier assumptions. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit www.minimumcomp.com/subscribe

The U.S. ramps up its military presence in the Caribbean, New York Attorney General Letitia James enters a plea in her federal bank fraud case, and California surfers get their boards stolen by… sea otters? Get the facts first with Evening Wire. Learn more about your ad choices. Visit megaphone.fm/adchoices

Many people mistake groin or knee pain for local strain or joint issues when the real source is the hip, delaying proper treatment The brain sometimes misinterprets signals from shared nerve pathways, causing hip pain to be felt in the knee, thigh, or groin. This phenomenon is known as referred pain Bone density loss and early signs of osteoarthritis are affecting people in their 20s and 30s due to sedentary lifestyles and poor nutrition. This increases their risk of hip problems later in life Many people push through pain rather than seeking help, leading to more severe joint damage over time Combining medical treatments, physical therapy, proper nutrition, supplements, and lifestyle changes leads to more sustainable healing and pain relief

In this episode of Crime Bit with Danelle Hallan, we look into the mysterious disappearance of 22-year-old Riley Strain. What began as a night out with friends in downtown Nashville quickly turned into a search that gripped the entire country.Riley was last seen leaving a bar alone and confused. Minutes later, his phone went silent near the Cumberland River as his family and volunteers searched for answers.What really happened that night? And how did Riley's trail end so suddenly?Join us as we piece together his final moments on Crime Bit with Danelle Hallan

On Sunday, there were major strains on the fragile ceasefire between Israel and Hamas, which has only been in place for a little more than a week. Israel said it carried out strikes across Gaza in response to Hamas attacks on its troops, and announced it’s cutting off aid shipments into Gaza “until further notice.” Special correspondent Leila Molana-Allen reports from Tel Aviv. PBS News is supported by - https://www.pbs.org/newshour/about/funders. Hosted on Acast. See acast.com/privacy