Podcasts about Strawberry

Why community is the most powerful tool for transformation.Community isn't just a feel-good buzzword. According to Gina Bianchini, it's a catalyst for personal and collective transformation.Bianchini is the CEO and founder of community-building platform, Mighty Networks, and author of the book Purpose: Design a Community and Change Your Life. "Community is when people come together, and every single member has something to give and something to receive," she explains. In contrast to the one-directional dynamic of a speaker and their audience or a creator and their following, Bianchini argues that the power of community lies in two-way exchanges, where each member benefits the group and benefits from it. "Community is the single most effective way to get results and transformation you just can't get on your own," she says.In this episode of Think Fast, Talk Smart, Bianchini joins host Matt Abrahams to discuss how to unlock the potential of purposeful communities. She shares strategies for finding your tribe during times of transition, the "people magic” created when we facilitate deep connections, and how creating community enables us to create the world and lives we imagine.To listen to the extended Deep Thinks version of this episode, please visit FasterSmarter.io/premium.Episode Reference Links:Gina BianchiniGina's Book: PurposeEp.174 Fix Meetings: Transform Gatherings Into Meaningful Moments Connect:Premium Signup >>>> Think Fast Talk Smart PremiumEmail Questions & Feedback >>> hello@fastersmarter.ioEpisode Transcripts >>> Think Fast Talk Smart WebsiteNewsletter Signup + English Language Learning >>> FasterSmarter.ioThink Fast Talk Smart >>> LinkedIn, Instagram, YouTubeMatt Abrahams >>> LinkedInChapters:(00:00) - Introduction (02:17) - Defining Community vs. Audience (04:05) - Community as a Catalyst for Transformation (06:41) - Finding the Right Community (10:29) - The Future Story Framework (13:22) - People Magic & Facilitation (19:07) - The Final Three Questions (24:59) - Conclusion   ********Thank you to our sponsors.  These partnerships support the ongoing production of the podcast, allowing us to bring it to you at no cost.Strawberry.me. Get 50% off your first coaching session today at Strawberry.me/smart

PRELIM WEEK! North v Dees. Lions v Blues. We cannot bloody wait. Marnie Vinall is away this week, so Hester and Aila Brown once again step up - and how. And - bet you thought you wouldn't be hearing a pitch-perfect karoake performance of Nikki Webster's 'Strawberry Kisses' on the pod today. Guess what.

Reduce speaking anxiety and achieve your communication goals.“There's no difference between the physiological response to something that you're excited about and something that you're nervous about or dreading,” says Andrew Huberman, associate professor of neurobiology and ophthalmology at Stanford University.In this Think Fast Talk Smart Rethinks episode, we revisit one of our most popular interviews. In it, Huberman, from the wildly popular Huberman Lab Podcast, shares his research on the autonomic continuum, a spectrum between states of high alertness or fear all the way down to deep sleep, and shares how to use the system to your advantage. “If people can conceptualize that the anxiety or stress response is the same as the excitement response, they feel different,” Huberman says.Episode Reference Links:Andrew HubermanEp.33 Hacking your Speaking Anxiety: How Lessons from Neuroscience Can Help You Communicate Confidently Connect:Premium Signup >>>> Think Fast Talk Smart PremiumEmail Questions & Feedback >>> hello@fastersmarter.ioEpisode Transcripts >>> Think Fast Talk Smart WebsiteNewsletter Signup + English Language Learning >>> FasterSmarter.ioThink Fast Talk Smart >>> LinkedIn, Instagram, YouTubeMatt Abrahams >>> LinkedInChapters:(00:00) - Introduction (02:50) - Stress & the Autonomic Continuum (04:58) - Controlling Alertness & Calmness (08:47) - Movement & Audience Perception (11:12) - Eye Movements for Anxiety Reduction (13:32) - Two Approaches to Managing Stress (18:16) - Preparing for Stress in Advance (20:18) - Effective Virtual Communication (22:20) - The Final Three Questions (27:28) - Conclusion   ********Thank you to our sponsors.  These partnerships support the ongoing production of the podcast, allowing us to bring it to you at no cost.Strawberry.me. Get 50% off your first coaching session today at Strawberry.me/smart

Check out Comic-Con: The Cruise @ ComicConTheCruise.com/WeirdScience Use code WEIRD to get $250 off your cabin!  Check out the talent: https://comicconthecruise.com/talent/   Support Jared's Comic Book https://www.kickstarter.com/projects/-jtl/athena-goddess-of-thunder-issue-1 Gabe's Youtube Channel: https://www.youtube.com/@comicalopinions Gray's Youtube: https://www.youtube.com/channel/UC2NfSPGZ5OFcek6Baw3iQQw SuS Records: https://www.youtube.com/@SusRecordsCEO Jared's Youtube Channel: https://www.youtube.com/@ComicsLeague Jared's Podcast: https://open.spotify.com/show/3jv6I2edZ8lpc02gJEHw3e?si=cb5f48a6f8d84add Stork's Podcast: https://besottedgeek.podbean.com/   Join us on Friday Nights @ 7:15 PM EST on our Youtube channel https://www.youtube.com/@WeirdScienceComics when we do the Absolute show LIVE!  YouTube: https://www.youtube.com/@WeirdScienceComics This Week's Patreon-Exclusive Spotlight Show is Immortal Legend Batman #3 & Flash #26 Listen to the Spotlight Podcast by signing up to our Patreon - https://www.patreon.com/weirdscience   0:00:00 - Intro 0:09:21 - Action Comics #1092 0:35:52 - Aquaman #11 1:04:38 - Batman and Robin #27 1:55:59 - Green Lantern Corps #10 2:26:45 - Supergirl #7 3:00:52 - JSA #13 3:36:34 - Next Week's Books FOLLOW WEIRD SCIENCE COMICS Twitter:  https://twitter.com/WeirdScienceDC  Patreon: https://www.patreon.com/weirdscience DC Comics Review Site: https://bit.ly/WeirdScienceDC Marvel Review Site: https://bit.ly/WeirdScienceMarvel   SUBSCRIBE TO WEIRD SCIENCE COMIC PODCASTS:  DC Comics Podcast iTunes - https://apple.co/47jNeme Spotify - https://spoti.fi/2XzDALI Stitcher - https://bit.ly/45XPtKS   Marvel Comics Podcast iTunes - https://apple.co/3u1xxSh Spotify - https://spoti.fi/3QJFAfe Pandora - https://bit.ly/3Qq5cwd YT - https://bit.ly/WeirdSciencePodcasts

Fluent Fiction - Korean: From Strawberry Scent to Laughter: Jisoo's Legendary Fix Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ko/episode/2025-11-17-08-38-20-ko Story Transcript:Ko: 가을, 날씨가 쌀쌀해지면서 도심은 단풍으로 물들었다.En: In autumn, as the weather turned chilly, the city was filled with autumn leaves.Ko: 벽돌로 만들어진 오래된 기숙사의 복도는 좁고, 언제나 라면 냄새가 희미하게 풍긴다.En: The corridors of the old brick dormitory are narrow and always faintly smell of ramen.Ko: 이 기숙사의 3층에는 깔끔함이 자부심인 지수와 그의 느긋한 룸메이트 민호가 산다.En: On the third floor of this dormitory live Jisoo, who takes pride in neatness, and his easygoing roommate Minho.Ko: 어느 날 아침, 지수는 감사절 기숙사 저녁 식사를 앞두고 옷을 빨기 시작했다.En: One morning, Jisoo started doing laundry in preparation for the dorm Thanksgiving dinner.Ko: 그런데 실수로 딸기 향 세제로 전 옷을 세탁했다.En: However, he accidentally washed all his clothes with strawberry-scented detergent.Ko: 결국, 그의 방은 과일 시장처럼 풍겼다.En: As a result, his room smelled like a fruit market.Ko: 시간은 빠르게 흘렀고, 세탁실은 휴일이라 문을 닫았다.En: Time passed quickly, and the laundry room was closed for the holiday.Ko: 지수는 난처했다.En: Jisoo was in a dilemma.Ko: "어떡하지, 민호?" 지수가 말했다.En: "What should I do, Minho?" Jisoo said.Ko: 민호는 웃으며 대답했다. "향이 독특해서 좋아할 수도 있어."En: Minho replied with a laugh, "They might like the unique scent."Ko: 그러나 지수는 완벽하지 않으면 안되었다.En: But Jisoo couldn't settle for anything less than perfect.Ko: 방의 향을 중화해야 했다.En: He had to neutralize the scent in the room.Ko: 소연이 방에 왔을 때, 그녀는 냄새를 맡고 웃음을 터뜨렸다.En: When Soyeon came into the room, she caught a whiff of the smell and burst into laughter.Ko: "지수야, 네 방은 딸기 농장이야!"En: "Jisoo, your room is a strawberry farm!"Ko: 지수는 인터넷을 검색했다.En: Jisoo searched the internet.Ko: DIY 방법을 찾았다.En: He found a DIY method.Ko: 친구들에게서 선풍기를 빌리고, 방을 환기하기 시작했다.En: He borrowed fans from friends and began to ventilate the room.Ko: 하지만 향은 쉽게 사라지지 않았다.En: However, the scent did not easily dissipate.Ko: 결국, Vodka를 발견했다.En: Eventually, he came across some vodka.Ko: '이게 효과가 있을까?'En: 'Will this work?'Ko: 지수는 옷과 방에 Vodka를 뿌렸다.En: Jisoo sprayed vodka on the clothes and in the room.Ko: 감사절 저녁이 시작됐다.En: The Thanksgiving dinner began.Ko: 공동 부엌에서 학생들이 모였고, 지수가 등장했다.En: Students gathered in the common kitchen, and Jisoo appeared.Ko: 모두 그에게서 나는 과일 향에 웃음을 터뜨렸다.En: Everyone laughed at the fruity scent coming from him.Ko: 그런데 놀랍게도, Vodka 덕분인지 향이 은은해져 불쾌하지 않았다.En: Surprisingly, thanks to the vodka, the scent became subtle and wasn't unpleasant.Ko: 저녁이 끝난 후, 친구들은 지수를 "딸기 전설"이라 부르며 그의 전략을 칭찬했다.En: After dinner, friends started calling Jisoo the "Strawberry Legend" and praised his strategy.Ko: 지수는 깨달았다. 모든 것이 완벽할 필요는 없다.En: Jisoo realized that not everything needs to be perfect.Ko: 때론 웃음 하나로 문제가 해결된다.En: Sometimes, a simple laughter solves problems.Ko: 그는 소소한 실수를 더 즐기기로 했다.En: He decided to enjoy small mistakes more.Ko: 그리고 그날 밤, 지수는 조용히 웃으며 잠자리에 들었다.En: And that night, Jisoo went to bed quietly laughing.Ko: 차가운 가을 바람이 창문을 스치고, 밖에서는 바스락거리는 낙엽 소리가 들렸다.En: The cold autumn wind brushed against the window, and the rustling sound of fallen leaves could be heard outside. Vocabulary Words:autumn: 가을chilly: 쌀쌀해지면서corridors: 복도neatness: 깔끔함easygoing: 느긋한dilemma: 난처했다detergent: 세제neutralize: 중화하다whiff: 냄새를 맡고burst into laughter: 웃음을 터뜨렸다ventilate: 환기하기dissipate: 사라지지strategy: 전략subtle: 은은해져fruity: 과일 향legend: 전설brick: 벽돌pride: 자부심mistake: 실수Thanksgiving: 감사절dormitory: 기숙사preparation: 준비internet: 인터넷borrowed: 빌리고surprisingly: 놀랍게도praised: 칭찬했다breeze: 바람rustling: 바스락거리는faintly: 희미하게dorm: 기숙사

Drones and beneficial insect release.

Legal professionals often think of communication strategy as part of their marketing toolkit - a way to attract and convert clients to their law practice. But quality communication strategy extends far beyond getting clients to sign your engagement letter. It becomes a tool for continuously re-recruiting the client to their own cause and ensuring true alignment around solving their legal issue. I'm joined this week by legal communication strategist Strawberry Nevill, where we explore how ethical communication can drive and shape demand for your services. We discuss practical ways to use marketing principles not just to attract the right clients, but to create more peaceful, productive relationships throughout their entire matter. Plus, you'll discover how thoughtful communication reduces those Friday afternoon fire drills and creates the kind of client engagement that makes your practice more sustainable. Get full show notes, transcript, and more information here: agileattorney.com/95 Take your law practice from overwhelmed to optimized with Greenline LegalFollow along on LinkedIn: linkedin.com/in/johnegrantFollow Strawberry on LinkedIn: linkedin.com/in/strawberry-nevillMentioned in this episode:LIVE WORKSHOP: Better Client Relationships, Fewer InterruptionsThis 90-minute interactive workshop will teach you proven strategies for creating more peaceful, productive client relationships... for the rest of your legal career! When? Friday, December 12 – Live via Zoom Only 12 Seats Available Reserve your spot here: https://the-agile-attorney.captivate.fm/ccwSign Up For the Dec 12 Workshop Here

Hva skal til for å bli aller best på kundeservice i Norge? I årets KSIndeks gikk seieren til kundeservice i Strawberry, hotellkjeden som ikke bare leverer gjesteopplevelser i verdensklasse, men også har skapt en kultur der kundeservice står i sentrum.I denne episoden snakker Bjarte Lyssand med Kåre Johan Andreassen, Head of Customer Interaction Center, om hvordan de jobber med strategi, ledelse, teknologi og kultur for å skape begeistring hos både kunder og medarbeidere. Du får høre om dilemmaene bak suksessen: insourcing eller outsourcing, begeistring eller kvalitet, AI-assistent eller menneskelig rådgiver og hva Strawberry selv mener er nøkkelen til fremtidens kundeservice.

On this Monday edition of Sid & Friends in the Morning, Sid covers a variety of significant news headlines, beginning with the advancement of a bipartisan agreement by U.S. senators to end the longest government shutdown in U.S. history. This potential deal, however, requires further approval before becoming law. The shutdown has severely affected 42 million Americans reliant on SNAP benefits, unpaid federal employees, and air travelers facing delays. In Brooklyn, firefighter Patrick Brady tragically died of cardiac arrest while on duty, marking the second FDNY line-of-duty death in two weeks. Additionally, Sid discusses the political climate surrounding Governor Kathy Hochul, and her perceived shortcomings after Republican Elise Stefanik last week announced her run for Governor against Hochul next year. Sid also highlights President Trump's pardon of former baseball player Darryl Strawberry for tax evasion and offers insight into an NFL halftime ceremony honoring military service, where President Trump also provided commentary on the game from the broadcast booth. Lastly, Sid honors the U.S. Marine Corps for their 250 years of service. Mike Lawler, Anthony Cumia, John Catsimatidis, Darryl Strawberry & Sean Duffy join Sid on this Monday installment of Sid & Friends in the Morning. Learn more about your ad choices. Visit megaphone.fm/adchoices

Former Professional Baseball Player Darryl Strawberry calls into the show to discuss his baseball career and his friendship with President Donald Trump, who granted him a presidential pardon over the weekend. Strawberry discusses his transition from a celebrated athlete to a devoted minister and advocate for recovery from addiction. He emphasizes the significance of his work in helping others, which he views as far more impactful than his sports achievements. Strawberry recounts the emotional moment when he learned about his pardon and expresses gratitude for being able to move forward without the weight of his past legal issues. He maintains a positive outlook despite criticism and continues to focus on his ministry and philanthropic efforts. Learn more about your ad choices. Visit megaphone.fm/adchoices

Darryl Strawberry looked to be on a Hall of Fame path when he signed the second biggest contract in big league history with the Dodgers. But his homecoming to Los Angeles would prove to be bitter fruit, as injuries, legal, and personal problems short circuited his career. Strawberry's story is a complicated one, full of condemnable behavior and moments of what seemed like hard-earned redemption. But, ultimately, it's a cautionary tale of how not to treat a sensitive person and how that sensitive person should not treat others, and how that sensitive person eventually learned those lessons. Mike and Bill look back at one of the most talented and most controversial players of the 1980s and '90s and find a man not easily categorized. Plus, happy birthday to Jesse Flores and Willie McGee! And farewell to Bill Hepler and Jim Clancy.

On Friday's ENN, Strawberry pardoned. More gambling issues. NFL announcer lineup. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Send us a textAce and Zim host Strawberry Ice to talk all things Bengals.SUBSCRIBE to the Wincinnati YouTube channel: https://rb.gy/yz5l4y FIND & FOLLOW the Wincinnati podcast on your favorite platforms:LISTEN on Buzzsprout: https://rb.gy/4d3xksLISTEN on Apple Podcasts: https://rb.gy/bwwbsiLISTEN on Spotify: https://rb.gy/daasvlLISTEN on Stitcher: https://rb.gy/0rc4rwLISTEN on Google: https://rb.gy/xgvsmpLISTEN on iHeartRadio: https://rb.gy/t03chpLISTEN on Amazon: https://rb.gy/vbumtvFOLLOW Ace & Zim on Twitter, where they'll share the latest news about the Cincinnati Bengals and interact with Bengals fans, and host Twitter spaces.Ace: https://rb.gy/gmx9fnZim:https://rb.gy/pb7nvwWincinnati podcast: https://rb.gy/wegjep

Este é só um trecho da aula completa da música "Adore You" com Harry Styles, que você encontra aqui no podcast "Aprenda Inglês com Música". Use a lupa do podcast para encontrar a aula completa para ouvir ;) Quer dar aquele up no seu inglês com a Teacher Milena ?

Want to Start or Grow a Successful Business? Schedule a FREE 13-Point Assessment with Clay Clark Today At: www.ThrivetimeShow.com   Join Clay Clark's Thrivetime Show Business Workshop!!! Learn Branding, Marketing, SEO, Sales, Workflow Design, Accounting & More. **Request Tickets & See Testimonials At: www.ThrivetimeShow.com  **Request Tickets Via Text At (918) 851-0102   See the Thousands of Success Stories and Millionaires That Clay Clark Has Helped to Produce HERE: https://www.thrivetimeshow.com/testimonials/ Download A Millionaire's Guide to Become Sustainably Rich: A Step-by-Step Guide to Become a Successful Money-Generating and Time-Freedom Creating Business HERE: www.ThrivetimeShow.com/Millionaire   See Thousands of Case Studies Today HERE: www.thrivetimeshow.com/does-it-work/  

Updates from around the universe! Strawberry skies, warm lava sand and dreams with hidden meanings... Maybe even a touch of Morse. Help us solve a mystery.

Toppsjefen: Den enkleste syndebukken, personen man kan sparke hvis ting går dårlig, et offer for lunefulle styreledere og konserneiere. Eller: en lojal støttespiller, kritiker og venn. Det siste ser vi ikke så ofte, men noen får det til år etter år - Hotellkonge Petter Stordalen og konsernsjef Torgeir Silseth i Strawberry er i studio for å avsløre hemmeligheten bak et vellykket parhestforhold. Med Petter Stordalen og Torgeir Silseth. Programleder Nora Rydne. Produsent Erik Holm-Nyvold. Ansvarlig redaktør Lars Håkon Grønning. Hør E24-podden der du hører podkast. Analyser, nyheter og innsikt i business og næringsliv. E24-podden ble i mai 2025 kåret til årets aktualitetspodkast under Medieprisene i Bergen.

Strawberry and Lemon from Lady Gaga In Space perform "GOLDEN" from KPOP Demon Hunters! 

We pick over the bones of the election that had just about everything … apart from a result. Jetten just about edges out Wilders, Yesilgöz snatches defeat from the jaws of catastrophe, Bontenbal and Eerdmans console themselves with huge gains and Van Hijum starts browsing brochures for Sint Eustatius. Eight so-called sovereign citizens are charged with forming a senior citizens' terror cell. Amsterdam sells itself short with its 750th birthday cake. And in sport, Katwijk's goalkeeper suffers from premature jubilation while Vitesse Arnhem's legal headaches continue.

Muriel Wilkins uncovers the hidden assumptions that dramatically shape how you work and live.— YOU'LL LEARN — 1) How to spot when a belief has stopped serving you2) The 7 key beliefs that hold you back3) The key to reframing your mindset Subscribe or visit AwesomeAtYourJob.com/ep1106 for clickable versions of the links below. — ABOUT MURIEL — Muriel M. Wilkins is the founder and CEO of the leadership advisory firm Paravis Partners. She is a sought-after, trusted adviser and executive coach to high-performing C-suite and senior executives who turn to her for help in navigating their most complex challenges with clarity and confidence. She is the coauthor of Own the Room: Discover Your Signature Voice to Master Your Leadership Presence and host of the award-winning podcast Coaching Real Leaders. She holds an undergraduate degree from Georgetown University and an MBA from Harvard Business School. Learn more at murielwilkins.com.• Book: Leadership Unblocked: Break Through the Beliefs That Limit Your Potential• Instagram: @coachmurielwilkins• LinkedIn: Muriel Wilkins• Website: MurielWilkins.com— RESOURCES MENTIONED IN THE SHOW — • Study: Carol Dweck on growth and long-term learning• Study: Alia Crum and Ellen Langer on mindset • Book: Outlive: The Science and Art of Longevity by Peter Attia and Bill Gifford• Book: The Untethered Soul: The Journey Beyond Yourself by Michael A. Singer— THANK YOU SPONSORS! — • Strawberry.me. Claim your $50 credit and build momentum in your career with Strawberry.me/Awesome• Vanguard. Give your clients consistent results year in and year out with vanguard.com/AUDIO• Quince. Get free shipping and 365-day returns on your order with Quince.com/Awesome• Cashflow Podcasting. Explore launching (or outsourcing) your podcast with a free 10-minute call with Pete.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We celebrate the spooky season with friends on this episode and have a lot of fun. Tune in for the games and the good time and be a part of it yourself by joining our Discord! Happy Halloween! TNC: https://linktr.ee/thenightclub Special Guests: Evan Brandon, Jeremy Skeletron, Kevin Davis, Madame Wyrd, Snap, Strawberry, and The Average Podcast.

Well look who's being super patriotic to cover up the fact that he's destroying the town by colluding with Russians... It's the mayor, Tru- I mean... Larry... hmmm... Scoops Troop is still miles down under the mall and unsurprising to no one, they get caught... BUT the teens are good people who send the younger kids out for help but really they are sacrificing themselves to save the kids and I respect it, I have to... The other teens are at Hopper's cabin arguing over who has agency over Eleven, is it Mike, herself? but really Mike loves her and men think that is the same as being able to control women just automatically...Alexei is getting Burger King and a strawberry slurpee but he wanted cherry... so Hopper throws him around and out and he decides Strawberry is pretty good compared to getting murdered by his own country for betraying them by getting kidnapped by some AmericansAnyway he loves Woody woodpecker and american food so... he's smart enough to know where his whopper is buttered and it's not in the icy tundra where his life is threatened daily by a nine foot tall man that never smiles... Steve and Robin get tortured and drugged because these super smart guys in this underground compound can tell they are spies even though they are dressed like Popeye and Pippi Longstocking and are both clearly teenagers. Dustin and Erica actually save them though which, good for them. Hopper and Joyce find out that the machine which Alexi calls a "key" is to open a door to the upside down and they call Owens at the fake library and Joyce has to be a "Karen" not wheeler just in the way that she's acting like a "karen" but really also a desperate mom which is understandable and she probably could take over the world if she wanted and I wish she would honestly. Eleven finds Billy but he's just sitting there staring at the wall like he just realized he has a mullet. But actually it's a trap and they all know it but El sees a box of Lucky Charms and follows the rainbow to an idea to piggyback into his memories like she did her mom last season... That's what El calls it, not yet, but she will, what do you want me to do? And Billy knows it and lets her do it, and guys I can't even make jokes because these scenes are incredibly done. She goes through his traumatic past and sees his dad was the A-hole and it's not an excuse but it is the reason Billy is messed up. And then she gets out of there but not really because the Mind Flayer has to threaten her and everyone else and make a little girl cry. Which makes Billy somewhere deep inside cry and honestly the scene is magical and tragic and I love it. Dacre is incredible, Millie is also as usual and the fact that the show would show a horrible character like Billy having compassion about at least some things is really good and it sucks that some people think this is a redemption because it's not... it's just that people are not ALL bad, even if they are still MOSTLY bad... and it says a lot for how bad the mind flayer is if Billy is not down for what he's doing... it's kind of like Christopher Columbus who was not just evil but was so evil that the colonizers of his day who were pretty bad were like "whoa my guy, you suck!" Anyway happy indepence day Hawkins, you're about to feel those bombs bursting right up your asses!

When we truly listen, every conversation changes — including the one with ourselves.Listening isn't about waiting for your turn to speak — it's about being present enough to truly hear. In a world full of noise, slowing down to listen can feel like a radical act. Yet it's in those moments of stillness and attention that real understanding begins.In this special Ask Matt Anything episode of Think Fast, Talk Smart, we explore what it means to “listen up” — to engage with intention, empathy, and curiosity. Along the way, listener questions spark insights on how to slow down fast conversations, apply communication tools in real life, and navigate the nuances of culture and connection. Because better communication doesn't start with what we say — it starts with what we hear.To listen to the extended Deep Thinks version of this episode, please visit FasterSmarter.io/premium.Episode Reference Links:Ep.17 Think Fast: You Asked, We AnsweredEp.114 Communication Means Paying Attention: The Four Pillars of Active ListeningAsk Matt Anything (AMA) 1: Trust, Paraphrasing, and Nonverbal Cues   Connect:Premium Signup >>>> Think Fast Talk Smart PremiumEmail Questions & Feedback >>> hello@fastersmarter.ioEpisode Transcripts >>> Think Fast Talk Smart WebsiteNewsletter Signup + English Language Learning >>> FasterSmarter.ioThink Fast Talk Smart >>> LinkedIn, Instagram, YouTubeMatt Abrahams >>> LinkedInChapters:(00:00) - Introduction (02:42) - The Three Ps That Block Good Listening (03:39) - Ace Your Listening: Pace, Space, and Grace (05:59) - Listening Beyond Words: Nonverbal Cues That Matter (06:37) - Listening Through Paraphrasing (08:13) - Practicing Better Listening (09:30) - Choosing the Right Structure for Your Audience (12:55) - Applying Communication Skills Effectively (16:02) - Slowing Down Conversations (20:32) - Practicing and Getting Feedback (23:02) - What's Next for Think Fast Talk Smart (24:54) - Conclusion ********Thank you to our sponsors.  These partnerships support the ongoing production of the podcast, allowing us to bring it to you at no cost.Strawberry.me. Get $50 off coaching today at Strawberry.me/smart

Mark Murphy shares insights from his research on maximizing team effectiveness.— YOU'LL LEARN — 1) Why you don't want a team of all “team players”2) The simple trick for more decisive teams 3) How to get your team to generate 3X more valuable ideas Subscribe or visit AwesomeAtYourJob.com/ep1105 for clickable versions of the links below. — ABOUT MARK — Mark Murphy is a New York Times bestselling author, Senior Contributor to Forbes, andFounder of Leadership IQ, a research and training firm. His latest book is TEAM PLAYERS: The Five Critical Roles You Need to Build A Winning Team. Mark's previous bestselling books include: Hiring for Attitude, Hundred Percenters, HARD Goals, Managing Narcissists, Blamers, Dramatics and more. Mark leads one of the world's largest databases of original leadership research, and his work has appeared in The Wall Street Journal, The New York Times, Fortune, Forbes, Bloomberg, BusinessWeek, Harvard Business Review, and U.S. News & World Report. He's been a featured guest on programs including CBS News Sunday Morning, ABC's 20/20, Fox Business News, CNN International and NPR.Some of his most well-known research studies include “Why New Hires Fail,” “Are SMART Goals Dumb?,” “Why CEO's Get Fired,” “High Performers Can Be Less Engaged,” and “Don't Expect Layoff Survivors to Be Grateful.” Mark has conducted training for The United Nations, Harvard Business School, Microsoft, IBM, MasterCard, Merck, and thousands more.• Book: Team Players: The Five Critical Roles You Need to Build a Winning Team• Quiz: “Team Player Quiz: What Type Of Team Player Are You?"• Website: LeadershipIQ.com— RESOURCES MENTIONED IN THE SHOW — • Study: “Studies in the Principles of Judgments and Attitudes: II. Determination of Judgments by Group and by Ego Standards” by S.E. Asch• Book: Escape from Freedom by Erich Fromm• Past episode: 256: Science-based Solutions for Delivering Tough Truth at Work with Mark Murphy— THANK YOU SPONSORS! — • Strawberry.me. Claim your $50 credit and build momentum in your career with Strawberry.me/Awesome• Vanguard. Give your clients consistent results year in and year out with vanguard.com/AUDIO• Quince. Get free shipping and 365-day returns on your order with Quince.com/Awesome• Cashflow Podcasting. Explore launching (or outsourcing) your podcast with a free 10-minute call with Pete.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The entertainment world is in chaos as Warner Bros. Discovery faces major pressure from all sides. The WGA is stepping in to block the potential Warner Bros.–Paramount merger, while DC Studios co-head James Gunn seemingly addresses rumors of a possible exit amid the sale talk. Plus, what does this mean for DC's future projects like Waller, The Brave and the Bold, and the newly registered Salvation Run trademark? Kristian Harloff breaks down the latest in this developing studio war, with insight into where DC Studios stands and what could happen next. Topics include: WGA Aims To Block Warners-Paramount Deal James Gunn Seemingly Addresses A Potential Exit From DC Studios Following WBD Sale Announcement Paramount Offering David Zaslav a Co-CEO Role in a New Merged Company Gunn on the Failed “Arkham Asylum” Series and “Waller” Status DC Studios Registers Salvation Run Trademark for a Future Film Andy Muschietti's Plans to Direct The Brave and the Bold Sponsors: RUGIET:  Ready to level up your confidence in the bedroom? Head to http://www.rugiet.com and use my promo code KRISTIAN for 15% off your first order. Upgrade your wardrobe and save on @trueclassic at http://www.trueclassic.com/KRISTIAN! #trueclassicpod Head to http://www.Strawberry.com/KRISTIAN to claim a special offer and get started. That's Strawberry dot M-E slash KRISTIAN. Stop settling. Start building the career you actually want.

We check in with a couple of Cape Breton's larger farm operations to find out how their crops fared through the unusually dry growing season.

James Gunn Seemingly Addresses A Potential Exit From DC Studios! On today's episode of The Kristian Harloff Show, we break down the latest reports surrounding James Gunn and the future of DC Studios following Warner Bros. Discovery's sale announcement. What could this mean for the DCU's long-term plans — and will Gunn stay on board? Plus, new Star Wars rumors are swirling! Reports claim the Rey movie has been put on hold while a long-delayed Star Wars spin-off might finally return to development. We also discuss the surprising reveal that David Fincher was once developing a Star Wars movie post–Rise of Skywalker that ultimately fell through. And in animation news, Hasbro is officially bringing “GI Joe” and “Transformers” together in an all-new animated crossover event! Topics include: James Gunn Seemingly Addresses A Potential Exit From DC Studios Following WBD Sale Announcement RUMOR: As Rey Movie Is Put On Hold, A Long-Delayed Star Wars Spin-off May Be Back On The Table David Fincher Was Also Developing a Star Wars Movie Post–Rise of Skywalker That Ultimately Fell Through GI Joe & Transformers Animated Crossover Set Sponsors: RUGIET:  Ready to level up your confidence in the bedroom? Head to http://www.rugiet.com and use my promo code KRISTIAN for 15% off your first order. Upgrade your wardrobe and save on @trueclassic at http://www.trueclassic.com/KRISTIAN! #trueclassicpod Head to http://www.Strawberry.com/KRISTIAN to claim a special offer and get started. That's Strawberry dot M-E slash KRISTIAN. Stop settling. Start building the career you actually want.

Brian Ahearn shares his strategies for people looking to create ethical and meaningful change–both at work and at home. — YOU'LL LEARN — 1) How modern psychology and the Bible support each other2) How to build instant rapport with anyone3) 
The master key to cementing your authority Subscribe or visit AwesomeAtYourJob.com/ep1104 for clickable versions of the links below. — ABOUT BRIAN — Brian Ahearn is the Chief Influence Officer at Influence PEOPLE. An international trainer and consultant, he specializes in applying the science of influence in everyday situations. He is one of only a dozen individuals in the world who holds the Cialdini Method Certified Trainer designation. Brian's first book, Influence PEOPLE: Powerful Everyday Opportunities to Persuade that are Lasting and Ethical, was named one of the Top 100 Influence Books of All Time by BookAuthority. His LinkedIn courses have been viewed by more than 400,000 people around the world.• Book: Influenced from Above: Where Faith and Influence Meet• Book: The Influencer: Secrets to Success and Happiness• Book Email: BookLaunch@InfluencePeople.biz• LinkedIn: Brian Ahearn• Website: InfluencePeople.biz— RESOURCES MENTIONED IN THE SHOW — • Book: Influence: The Psychology of Persuasion by Robert Cialdini• Book: Sway: The Irresistible Pull of Irrational Behavior by Ori Brafman and Rom Brafman• Past episode: 664: Dr. Robert Cialdini on How to Persuade with the 7 Universal Principles of Influence— THANK YOU SPONSORS! — • Strawberry.me. Claim your $50 credit and build momentum in your career with Strawberry.me/Awesome• Vanguard. Give your clients consistent results year in and year out with vanguard.com/AUDIO• Quince. Get free shipping and 365-day returns on your order with Quince.com/Awesome• Cashflow Podcasting. Explore launching (or outsourcing) your podcast with a free 10-minute call with Pete.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Warner Bros. has officially rejected Paramount's second merger bid, throwing Hollywood's studio landscape into even more chaos! Kristian Harloff breaks down what this means for the future of both companies and the movie industry as a whole. Plus, we dive into other big entertainment headlines: Vin Diesel teases a creative “Fast 11” budget solution that could save the franchise. The “Stranger Things” finale is heading to cinemas—what does that mean for Netflix's streaming strategy? “Heat 2” and a new “Jumanji” movie are set to film after landing major tax credits. Join Kristian Harloff and the team for your daily dose of movie news, rumors, and industry insights. Sponsors: RUGIET:  Ready to level up your confidence in the bedroom? Head to http://www.rugiet.com and use my promo code KRISTIAN for 15% off your first order. Upgrade your wardrobe and save on @trueclassic at http://www.trueclassic.com/KRISTIAN! #trueclassicpod Head to http://www.Strawberry.com/KRISTIAN to claim a special offer and get started. That's Strawberry dot M-E slash KRISTIAN. Stop settling. Start building the career you actually want.

Food blogging isn't one size fits all (and that's a good thing!). In this episode, Jessie Johnson from Life As A Strawberry breaks down how she built a six-figure business her way. We get into her flagship site, her new niche sister sites, handing tasks off to her team, and skipping sponsored posts. You'll hear how she tests recipes, batches work, and rebuilt her email strategy with smart welcome sequences. We also talk burnout, changing your mind, and trusting your own judgment. It's a good one! Tune in!Links Mentioned In This Episode:→ Life As A Strawberry→ BTS Six-Figure Food Blogger Newsletter→ Everyday Artisan Bread course Links & Resources:→ Work With Me→ Grab My Free Multi–Six–Figure Food Blog Strategy Debrief→ Follow Jamie on Instagram→ Rate & Review on Apple Podcasts Hosted on Acast. See acast.com/privacy for more information.

This beer is brewed with agave, lemon with natural flavors added.Cheers!ABV 8% - IBU 10Become a supporter of this podcast: https://www.spreaker.com/podcast/strikeout-beer--2992189/support.

Former Microsoft leader JoAnn Garbin reveals the patterns and principles behind Microsoft's biggest innovation wins.— YOU'LL LEARN — 1) What most people overlook about innovation2) The secret to getting executives on board3) The four patterns responsible for Microsoft's successSubscribe or visit AwesomeAtYourJob.com/ep1103 for clickable versions of the links below. — ABOUT JOANN — JOANN GARBIN is a sustainability and technology entrepreneur with a 25-year track record of leading teams “from nothing to something to scale,” creating numerous innovative products and profitable businesses. During her tenure as Director of Innovation in Microsoft's cloud business, she guided her team in developing billion-dollar opportunities, including the Regenerative Datacenter of the Future. In 2024, she founded Regenerous Labs, a collaboration committed to creating cross-sector transformations. JoAnn is an active alumnus of Villanova University, where she studied mechanical engineering and philosophy. Her fresh eyes and thought leadership were instrumental in driving novel insights into The Insider's Guide to Innovation at Microsoft.• Book: The Insider's Guide to Innovation at Microsoft• Book LinkedIn: The Insider's Guide to Innovation at Microsoft• Book Website: InnovationAtMicrosoft.com• LinkedIn: JoAnn Garbin• Website: JoAnnGarbin.com— RESOURCES MENTIONED IN THE SHOW — • Website: Finding Mastery• LinkedIn: Dean Carignan• Book: Primal Intelligence: You Are Smarter Than You Know by Angus Fletcher• Book: Leonardo da Vinci by Walter Isaacson• Past episode: 447: What Innovators Do Differently with Hal Gregersen— THANK YOU SPONSORS! — • Strawberry.me. Claim your $50 credit and build momentum in your career with Strawberry.me/Awesome• Vanguard. Give your clients consistent results year in and year out with vanguard.com/AUDIO• Quince. Get free shipping and 365-day returns on your order with Quince.com/Awesome• Cashflow Podcasting. Explore launching (or outsourcing) your podcast with a free 10-minute call with Pete.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Is Spider-Man really sitting out of Avengers: Doomsday?! New reports suggest that Tom Holland's Spider-Man might not be part of the massive upcoming Marvel event film — but what does that mean for the MCU's future? Kristian Harloff breaks down the latest rumors, news, and official quotes in today's show! We're also diving into more huge updates across Marvel and DC, including: 1️⃣ Spider-Man Sitting Out “Avengers: Doomsday”? 2️⃣ LANTERNS Official Merch Leads To Speculation That DCU Series May Introduce Or Build Towards Something Big 3️⃣ AVENGERS: DOOMSDAY Star Channing Tatum On Dialing Back Gambit's Accent & His Reaction To The Script 4️⃣ VISIONQUEST Showrunner Talks Ultron's Return & “Very Different” Episodes If you love movie news, Marvel updates, and comic book talk — hit that subscribe button and join the conversation every week on The Kristian Harloff Show! #SpiderMan #AvengersDoomsday #Marvel #MCU #TomHolland #ChanningTatum #Gambit #VisionQuest #Ultron #Lanterns #DCU #MarvelNews #DCNews #KristianHarloffShow #MovieNews #ComicBookMovies SPONSORS: NUTRAFOL:  See thicker, stronger, faster-growing hair with less shedding in just 3-6 months with Nutrafol. For a limited time, Nutrafol is offering our listeners ten dollars off your first month's subscription and free shipping when you go to https://www.Nutrafol.com and enter the promo code KRISTIAN. UPSIDE: Upside has given back $1 Billion dollars to its users. To find out how much you could earn, Download the FREE Upside App and use promo code KRISTIAN to get an extra 25 cents back for every gallon on your first tank of gas.  STRAWBERRY.ME: Head to https://www.Strawberry.me/KRISTIAN to claim a special offer and get started. Stop settling. Start building the career you actually want! 

Welcome to "Dishing with Stephanie's Dish." In this episode, Stephanie sits down with Emily Maxson—two time cookbook author, chef, and the creative mind behind @EmilysFreshKitchen. Emily shares her personal health journey, navigating Crohn's disease through diet and lifestyle changes, and how that experience fueled her passion for approachable, healthy, and delicious recipes for everyone. Her New Book, “Real Food Every Day” (ships October 21) is a follow up to “Emilys Fresh Kitchen.”With real talk about creating cookbooks, food photography, adapting to dietary needs, and the ups and downs of life as a food creator, this episode is for home cooks, entertainers, and anyone curious about the connections between food, health, and community. Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Emily mentioned two influential books in the Podcast from her food journey:"Breaking the Vicious Cycle" by Elaine Gottschall"Against All Grain" by Danielle WalkerEmily shared her recipe for Roasted Carrot and Miso Butter Soup from the “Real Food Every Day” cookbook that is available now for pre-order.Roasted Carrot and Miso Butter SoupGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 10 minutes COOK 60 minutes TOTAL 70 minutes SERVES 6Roasted Carrot and Miso Butter Soup is one of my favorite soups to make in the winter. It warms you up and is very satisfying. The recipe calls for simple ingredients that produce layers of flavor. The Miso butter adds another depth of flavor and is worth the extra step, but the soup is still delicious without it.To adapt for dairy-free and vegan, use miso butter made with vegan butter.INGREDIENTS:* 2 pounds carrots* 4 Tablespoons olive oil, divided* 2 cups diced yellow onion* 2 Tablespoons minced garlic* 2 Tablespoons grated ginger* 2 teaspoons sea salt* 1/4 teaspoon cayenne pepper* 7-8 cups vegetable broth* 2 Tablespoons fresh lime juice* 2 Tablespoons Miso ButterDIRECTIONS:1. Preheat the oven to 400 degrees.2. Scrub the carrots and cut them into large chunks, removing the tops.3. Place the carrots on a baking sheet lined with parchment paper.4. Coat the carrot pieces in 1 Tablespoon of olive oil.5. Roast the carrots for 45-60 minutes or until tender.6. Meanwhile, heat 3 Tablespoons of olive oil in a large pot over medium-high heat.7. Add the onions and cook until they are translucent, about 10 minutes.8. Add the garlic, ginger, salt and cayenne pepper and sauté for an additional 3 minutes.9. Add the roasted carrots and 7 cups of broth.10. Cook for an additional 2 minutes.11. Remove from heat and ladle into a blender.12. Blend the soup until smooth.13. Wipe out the pot and pour in the blended soup.14. Return the soup to the stove over medium heat, adding additional stock to achieve desired consistency.15. Whisk in the lime juice and miso butter.16. Adjust seasoning if needed and serve.17. Top with additional miso butter if desired.Miso ButterGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 5 minutes COOK 0 minutes TOTAL 5 minutes MAKES about 1/2 cupMiso Butter is made with only two ingredients:butter and miso paste. This compound butter is so versatile. You can add it to fish, chicken, steak, vegetables and potatoes. I add it to my roasted carrot soup on page_ and it adds another depth of flavor. Miso Butter is one of my favorite condiments to keep on hand.To adapt for dairy-free or vegan, use vegan butter.INGREDIENTS:* 8 Tablespoons butter, softened* 3 Tablespoons white miso pasteInstructions:Place the softened butter and miso paste in a small bowl.Using a hand blender or fork, cream the butter and miso paste together until smooth.Store covered in the refrigerator for up to 2 weeks.Transcript Episode Follows:Stephanie [00:00:00]:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. And today I'm talking with another Minnesota favorite, Emily Maxson. She is the author of Emily's Fresh Kitchen. And you have a second book coming out that is Emily's real food every day, similar to Emily's Fresh Kitchen, but more goodness, more healthy for you recipes. Emily Maxson, welcome to the show.Emily Maxson [00:00:31]:Thank you, Stephanie. Thanks so much for having me.Stephanie [00:00:34]:So when we first started talking, you had your first book, and you and I were on a similar publishing schedule. And that book, your book did super well, I think, of self published cookbooks because you worked with publisher, my friend Chris Olsen. I think that you sold, like, way more than a lot of cookbook authors do.Emily Maxson [00:00:57]:I did sell quite a few, and I'm very grateful for that. I had built a pretty good online community, and I think a lot of people resonated with my health story of healing through diet from Crohn's. So I think that helped with sales.Stephanie [00:01:13]:I think too, the thing about your book that I loved so much was you get a lot of diet books or health books that come across the way in the business that I'm in. But yours felt very much like a real cookbook, like real food, real approachable, a way that you could heal your gut and the way that you could eat healthier, but also with, like, regular foods, not with, like weird supplements. And also the recipes were just delicious. Like you could feed them to your whole family, not just be making separate things for yourself. Does that make sense?Emily Maxson [00:01:53]:Yeah. Well, yes. Thank you. That is a huge compliment because that is my goal with both books. Just to make healthier food that's very approachable, very easy, and just to taste good and that you don't know you're eating something that is gluten free or dairy free, and it tastes the same as a traditional version of that recipe.Stephanie [00:02:13]:So can you talk a little bit about your health, about your health journey, how book one started, and then obviously you had more to say with book two.Emily Maxson [00:02:23]:Yeah. So my health journey, I was in my late 20s and I was diagnosed with Crohn's disease through severe abdominal pain. Had thought they thought I had appendicitis. Was rushed into the hospital for surgery. They found out I had diseased intestines and removed part of my small and large intestine. Diagnosed with Crohn's disease. So I spent about 10 years in and out of the hospital on lots of different medications. And then I approached it differently through diet and lifestyle changes.Emily Maxson [00:02:57]:And learned about a diet called the specific carbohydrate diet. And that is a diet where you eliminate you, you eliminate disaccharides and polysaccharides. It gets to the chemical structure of food. So basically you can only have monosaccharid because they're the easiest to absorb in your intestines. So meat, fish, nuts, seeds, vegetables, fruit. No starches, no grains, no lactose. The only sugar I could have was honey or fruit. So I followed that.Emily Maxson [00:03:32]:The theory is if you follow that for one to two years, you can reset your gut. And that's what I did. And fortunately for me, I was able to totally reset it after 18 months of following really strict program. And then now I can eat things that weren't allowed then. Like I can go out and have pizza. And it's not, it doesn't upset me and, but I mostly try to cook the similarly to the way I was on that diet at home so that I can enjoy things in restaurants and have treats and things like that.Stephanie [00:04:07]:And so that someone could use your book to follow to try and heal their own guts, as it were.Emily Maxson [00:04:13]:Absolutely. I have a lot of recipes that follow that diet and they're all labeled if it's specific carbohydrate, if it's vegan, if it's grain free or paleo. And I also recommend the book if somebody wants to try to do that. The Specific Carbohydrate Diet by Elaine Gottschel. That is the book that got me started and she outlines everything.Stephanie [00:04:36]:Okay, I'll make sure to include that link in the show notes. One other way I think that your book has been helpful for me is when I'm entertaining and I have someone that's coming with a certain dietary restriction. It just, I don't know when more dietary restrictions became on my radar or in the zeitgeist. But you know, I've been entertaining a long time and now it's customary to ask people like do you have any dietary restrictions? And when you ask, people always do. And if I'm stumped or I don't know, like, oh, what can I do here? Like one time I had a cocktail party that I was having and we had a gluten free, a dairy free, a vegan, someone that was allergic to nuts. Like it was really a long exhausted list where I was like, oh my gosh, what's left to cook?Emily Maxson [00:05:32]:Yes, I can relate to that. It is it all. It seems like in every family or every friend group there's one or two people with dietary restrictions. And I don't know if it's just that we know more today or our food has changed or what. What it is, but that's definitely very common. So it is helpful to have something at your fingertips to look through and find something that would hopefully fit all those.Stephanie [00:05:59]:I think it's a combination almost of both. Like, we do know more about our food, and that's great. But also, you know, since the 70s, they've been putting a lot more processed food chemicals into our food. There's no, you know, it doesn't take a rocket scientist, I don't think, to like, correlate the rise of obesity and the rise of the packaged food industry and what people have been putting in our foods. And now you can see with Ozempic, you know, that 7 to 10% of the population are on GLP1 medications. And we're seeing that the packaged food industry is having to change again. And. And obviously recessionary thoughts, tariff pricing.Stephanie [00:06:42]:We're seeing product sizes shrink, too. It's interesting that I'm just. I've. I do a lot of work and hear a lot about restaurant culture because of the radio show that I do. And there's now like a whole subset of restaurants that are making like, mini versions of things so that people that are on medications and not eating as much can still enjoy coming to their restaurant and have something for them. It's so crazy how food becomes so fashionable and trendy.Emily Maxson [00:07:11]:I know that. I agree with you and I agree with the processed food and that impacting our health. And that's part of my second book, Real Food Every Day, where I talk about the difference between processed and unprocessed food. And, you know, it's great the. The things that we can do today, the. But we also are hurting a lot of our food, stripping it of nutrients and adding chemicals that are causing damage to our health, our microbiome and things.Stephanie [00:07:43]:I think too, one thing about your book that I really enjoyed and I'm a huge fan. Can you tell it also isn't hard, like, if you're not. I think sometimes if you're not a cook or you don't cook a lot, you feel like certain books are intimidating. Your book is very approachable, and that is something that was important to me with mine. Like, I'm not a fussy cook. I'm not a fancy cook. Your book feels really like I can make all the recipes in it. And it's not like weekend project cooking, which has its place you know, sometimes it's fun to do a recipe that takes two or three days and you're gonna have a special event, but for the most part when you're eating, you just like want something.Stephanie [00:08:25]:And the reason I think that people eat poorly is a lot of times due to convenience and just speed of our lives.Emily Maxson [00:08:32]:I agree. And that's why the majority of the recipes are very simple. Simple ingredients, easy to prepare. I joke that because I did go to culinary school, I am a chef, but I say I'm a chef turned home cook. I keep it nice and simple, focus on whole foods, real ingredients, and doesn't have to be complicated to make good.Stephanie [00:08:54]:Your food in the book is so beautiful. And you have a really close relationship with the person who photographs your books. And I'm assuming she's doing a lot of your edit, editing, video work too. Do you want to talk about Baylin a little bit?Emily Maxson [00:09:08]:Yes. Balin Fleming B Photography. She is phenomenal. I've worked with her for seven plus years now. She's just one of the most talented creatives I know. She takes all the beautiful photographs in both of the books. And when we've worked together, we have so much fun. She's great to collaborate with.Emily Maxson [00:09:32]:She has lots of great ideas and how to style the food. She always loves to hear the story behind the food and that just helps set the stage. Stage. We. I'm very grateful. It's been such a blessing in my life to have that relationship with her because as you know, Stephanie, writing your books, when you write a book, it's a very, it's a very lonely solo mission, other than maybe your husband's, your taste tester or your kids, but otherwise, you know, you're not working with a lot of other people on it. So to have a photographer who I have a close relationship with, who's really talented is great because I can bounce my ideas off of her and it doesn't feel so like such an isolating project.Stephanie [00:10:14]:You. I think that's a really good point. And I think that a lot of my extroverted activities, like I always look super busy and I always look like I'm doing a million things. And of course I am, but so is everybody else. Right? The, the actual process of making food and creating recipes and writing a substack and posting beautiful pictures, like, it's all very solitary and it is kind of lonely. And when you kind of do the entertaining piece, it feels like, oh, it's so nice to share that because a lot of times you're Just running from house to house trying to give them food to get it out of your kitchen.Emily Maxson [00:10:55]:Yes, yes, definitely. I agree.Stephanie [00:10:58]:When you think about this career, because it's a later in life career for you. Later in life career for me. Are you glad you landed on it? Has it been joyful?Emily Maxson [00:11:09]:Yes, definitely, it has been joyful. I, yes, I have really enjoyed it. There have been hard times, writer's block, lack of creativity, but it always comes again and I'm really enjoying it. It's so fun to have this new thing later in life because I think when you're younger, you think, these are the years I've got to get it all in and think of, you know, for me, I'm 55. That's old. Well, you know, it isn't. I don't feel old. And there's still so much more to do.Stephanie [00:11:41]:Yeah. What has been the thing you hate the most about this journey?Emily Maxson [00:11:46]:Oh, that's a great question. I think sometimes I have a hard time with the writing of the non recipe content or like, how to put. Put my thoughts into words. I have this information that I really want to share with and it's finding the right words to say it.Stephanie [00:12:08]:And it is like, if you think about a cookbook, the way that I think the best cookbooks work is there's a narrative, there's a through line. So if your through line is this health journey and starts with health, then, you know, how do you make that not boring? How do you turn that into a story? How do you make that feel personal to you but yet relatable to someone else? And then like, sometimes, let's just be honest, I'm staring at a recipe, I've made the recipe, I like the recipe, I like the pictures. It's all coming together. And then I have to write like a head note. Like, how many times can you say, you know, grandma's sugar cookies are the best sugar cookies in the world, made with real butter. And like, I just don't even have the words to get you excited about this thing. And then you have to still come up with it and then a story to go with it. And it can be just challenging to find the words.Emily Maxson [00:13:04]:I, I agree. That is my biggest struggle too. And like, how many times can I say simple to make, so delicious family and yeah, how, how can you reword that and how can you. Yeah, I know, I agree. I struggle with that as well.Stephanie [00:13:23]:When you think about the actual making of the recipes, like, how many times do you test each one and is it always the Same because for me it's not. Sometimes I'll make something once and be like, this is great, I love it. I know it's going to work. I make something like it all the time. Let's just be done.Emily Maxson [00:13:41]:Yeah, I have a handful of those. But then I get concerned like, oh no, this is, this is how I do it. I want to make sure that I've got it written out clearly for somebody else to do it because I'll have, I've had in the past, people say, when I'll make something, just somebody be over, well, tell me what you did with that and I'll send them the recipe. They'll be like, it didn't turn out like yours. So I want to make sure. So I would say I on average make a recipe three or four times. And it depends. There are a handful where I just do one like, oh my gosh, this is, this is spot on.Emily Maxson [00:14:20]:And it's simple enough. That you know, But a lot of them are things I make regularly at home anyway. So I am just cooking. Well just for my husband now or when my kids are home.Stephanie [00:14:32]:Right. When you, when you go back, like, have you had any recipes where there's been an error or like the way you wrote it isn't the way that someone else experience it and it's in the book and you're stuck and you're like, oh, oh, shoot.Emily Maxson [00:14:48]:I, I taught a cooking class at the Fox and Pantry, a holiday cooking class. And it was one of my newer recipes. And I did these molasses grain free molasses cookies for dessert. And I had baked them ahead of time to serve as dessert. I was demonstrating other recipes and then I gave the, the, the people in the class the recipes and I had a woman email me and say, I made your molasses cookies. And they didn't turn out at all like that. And I just panicked. And so I went to make them again.Emily Maxson [00:15:17]:I said, let me get into it, I will get back to you. And I made them. And I think I, I forget what it was off the top of my head, but I had one of the measurements incorrect. Like a third of a cup instead of two thirds or a quarter instead of three quarters. And so I was able to correct it and email her back like, so sorry, this is what the mistake was. I haven't found one in my book yet. There's always mistakes, but that was good. I'm glad that I got that corrected because that is in my new book.Emily Maxson [00:15:47]:So I'm glad that she tested it out.Stephanie [00:15:50]:It's funny, too, because I just cooked something from my first book that's now, I guess, three years old. And I'm at my cabin, and I had a bunch of tomatoes, and I was like, oh, I'm gonna make the tomato pie here. And I have a really bad oven at the cabin. It's a new stove, but it's just. It's beyond terrible. So I'm, like, looking at the instructions, and it says to cook it for 30 minutes. I ended up cooking something for 50 minutes. And I don't know, like, I think it's my terrible oven that's 75 degrees off.Stephanie [00:16:22]:But I was just like, oh, gosh, you know, I hope it isn't the recipe itself, because when I've made it at home, like, it worked fine. But also, like, that's weird, too, when you're calibrating different ovens or you're cooking different places or in stoves you're not familiar with, it's just like. That's why when you see, like, 20 to 25 minutes on a baking time, it used to bug me, but now I'm like, oh, I get why there's that range.Emily Maxson [00:16:47]:Yeah. I mean, it's bound to happen. You test the recipe multiple times. You have a. You have a copy editor. You proofread it multiple, multiple times. There's always. I've heard this from writers.Emily Maxson [00:16:58]:There's always going to be an error.Stephanie [00:17:00]:And there's like, my husband's a fiction writer, so there's always pages that there's a spelling error or a pronoun that's used incorrectly. So I guess that's just part of the. Part of the journey. So you have the cookbooks, have you, like, let's talk about the whole creator, Emily Maxson. Like, are you doing, like, substacks? Are you doing cooking clubs? Are you really leaning into all these other ways of monetizing your brand now that you are on your second book?Emily Maxson [00:17:31]:Current? I mean, I am not. I have my website and I post recipes there and tips and things there and social media, but I have not tapped into the substack or other things yet to generate revenue. I also help with our. We have a fireplace manufacturing company, and I do some work with my husband there, so I haven't had put as much time into that. But I. There are. There are products I'd like to recreate and do more with it, but I'm not yet. I have a few ideas, but.Stephanie [00:18:09]:Yeah, because I imagine with this health angle, like, there's ways to really get more into that and to help people on that journey, do nutritional or health coaching or, you know, meal plans if you're on specific type of restrictions or. I would imagine that there's a lot of gold to mine there, should you decide to. But do you feel pressured by that? Like, because, I mean, for a lot of us, this starts as a side hustle, and then it, like, becomes your thing. And, you know, groceries are expensive. It's not producing a lot of revenue. Usually people make money from books, but it's usually the second, third, and fourth books, not the first.Emily Maxson [00:18:53]:Fingers crossed on the second.Stephanie [00:18:56]:Yes.Emily Maxson [00:18:56]:But I know there is a little pressure because, honestly, I love creating recipes. I mean, I like that part of it, and I think the meal planning with dietary restrictions would be a good avenue for me. But, yeah, there is a little pressure for that. And with the other things going on in my life, sometimes I think, I don't know if I can do it, but if. Hopefully there'll be a window that will open up.Stephanie [00:19:23]:Are you a. Like, type A, where you're only going to do it if you can do it to the maximum degree of wanting to do it, or are you, like, more like me, where you'll do everything and it all might be just a little sloppy, but you'll just put as much work out there as you can.Emily Maxson [00:19:40]:I would say more type A. Yeah.Stephanie [00:19:42]:I. I wish I was more like that because I think I would be more refined in all the offerings that I have. But I get so excited about so many different things. I'm just like, oh, yeah, let's do this. Oh, yeah, let's do that.Emily Maxson [00:19:55]:But I love that about you. I love your approach. I love seeing you everywhere and all the things that you do and you're so casual about it, and just you. You produce good products, and people are like, yeah, I can do that. I think that's awesome, the way you approach it.Stephanie [00:20:10]:Thanks. Because I would say casual is how I showed up for the podcast today, because I'm at my cabin. I don't. My husband basically lives up here in the summertime, and I'm doing reverse commuting because of filming of the show. And I literally have, like, there's one day off a week that I have, and it's Sundays. And so, like, when I'm up here, like, okay, I have to do this podcast. I used to do audio only, and then everybody wanted video, so I'm like, okay, fine, I'm gonna video it, but I'm gonna have dirty hair, and I'm not Gonna put lipstick stick on. And it kind of just is what it is because I also want to live the quality of life that I want to live.Stephanie [00:20:49]:That feels good to me, and it's honest and it's authentic to a fault, probably because, you know, sometimes the dog will bark in the background, even when we're doing the TV show. Like, I don't know, and never say never. But that TV show that we do came sort of by accident, and it happens in my kitchen. It's my real life. My dog barks. My husband runs to the bathroom in the background. I don't know if I know how to do things any other way. I'm just not that good at being that polished, I guess.Emily Maxson [00:21:24]:I think people love real life. That's why, I mean, keeping it real. It's very approachable, and that's why reality TV is so popular. People want to see. Yeah. How people are really living and how people are doing and hear the dog bark in the background, because that's what's happening in their homes.Stephanie [00:21:42]:We can be real. The real cookbook writers of the Twin Cities. Wouldn't that be funny?Emily Maxson [00:21:47]:Yes. I love it.Stephanie [00:21:48]:Okay. Another weird thing that I discovered, and I'm curious if this for you. Like, I cook a lot. I just. I do. I cook a lot. I cook a lot for my family. I'm cooking for the shows.Stephanie [00:21:59]:I'm cooking for tv. I'm doing all this cooking, but I really have anxiety about cooking in front of people. And you would think that, like, TV would be people, but it's not. It's two camera people who are my friends now, and there's no anxiety about cooking in front of them. But, like, when I'm going, like, people want me to do cooking classes, and they want me to do all this cooking in front of them, and I'm realizing it really causes me a lot of stress, and I don't love it, and it doesn't give me joy. I have so much anxiety. I wake up in the middle of the night before the class, wondering. I don't.Stephanie [00:22:36]:I'm not a professionally trained cook. I'm not a chef. I didn't go to cooking school. So I feel like people are going to be looking to me for answers to things that I have no business giving. I have so much impostor syndrome around the actual cooking, and yet I have this whole life that's building up around this being a cook. Do you have any of that?Emily Maxson [00:22:58]:Definitely. I have the same thing. I don't. I get nervous. I get anxious about Cooking in front of people. Even when I'm on TV shows where it is just a couple cameras, I still am. I still get nervous, and I think it is that pressure. You want to give people the right information.Emily Maxson [00:23:16]:And I did go to culinary school. It was a long, long time ago, and I still have imposter syndrome. Like, what do I know? Yeah, but. But this is how I do it. And you share it with people and. But I do. I get that as well.Stephanie [00:23:30]:Yeah. And then people will be like, well, I know I have terrible knife skills. Do you have good knife skills?Emily Maxson [00:23:35]:I don't think so. I mean, I know what to do. I mean, sometimes I look at the pictures of my chopped up cilantro, and I'm like, ooh, a chef would look at that and say, that's not so good.Stephanie [00:23:45]:Yeah. And, like, you know when you're making, like, a mirepoix, and it's all like, my carrots are 16 different sizes instead of just, like, unifor and batons. Right. So I took. I actually took a class, and I did learn a lot, but I'm finding now that I'm not good at staying with it or practicing it because it requires, like, practice. Right. And if you were in a classroom setting or being judged on it, you would keep going. And now I'm just like, oh, I know I'm supposed to hold my hand this way, but I really got to get these carrots chopped.Emily Maxson [00:24:17]:Exactly. Yeah.Stephanie [00:24:19]:So it's kind of funny. Are there people that inspire you that are in the cookbook or the cooking space?Emily Maxson [00:24:27]:Oh, that's a great question. I mean, there's a lot of great cookbook authors out there.Stephanie [00:24:33]:You.Emily Maxson [00:24:33]:You're an excellent author. I love your book. I ordered your second one. I'm excited to get that. I mean, I remember early on, early in my culinary career, I just had so much respect for Jamie Oliver, the Naked Chef, because he was just so different than everybody else. And I still have a lot of respect for him. And he's put out a ton of.Stephanie [00:25:03]:And he's changing too, which I also love. Like, you know, he went from. He's just. He's evolved, I think, as a chef, and he's really gotten more to the space where I think he's feeling the most comfortable in his skin, too, in his own kitchen, cooking for his own family. He's a very rustic cook, actually, versus, like, when you see him doing more of the chefy things that he started with. I just. I really like him too, and I like how much he simplifies. Things.Emily Maxson [00:25:33]:Yeah, he's insanely talented, but he brings it down to our level and I appreciate that. It's, it's. He. He's very approachable and just real. So, yeah, I really like him a lot. He's good. And Danielle Walker, who wrote Against All Grain, she has, I don't know, maybe five books out now. She was.Emily Maxson [00:25:54]:Her first book, I remember getting that. And I had done the specific carbohydrate diet and was writing my own recipes and doing some blogging, and that was the first book that I was like, you know what? I could do this. And so I think she's been inspiring to me because a similar health journey and did it. And I was the one person who I was like, okay, I think I can do this.Stephanie [00:26:16]:So you know what would be cool? Not that you need more ideas, but I'm going to give you one because that's how I think it would. Like there. There's a woman, her name's Carolyn Chambers, and she's a cookbook writer and she's a family cook. We'll say, like, lots of variety. And the thing that she does that really resonates with people is she has all the substitutions in a recipe. So, like, she'll make a rice salad, but she'll give you all the different grains you could substitute for the rice. And if you can't have rice vinegar, there's the five other vinegars you could use. One thing that would be cool, that I would love to see is if you, like, took a recipe that you liked and you made it so that it could be healthier or in a way that more people could enjoy it.Stephanie [00:27:00]:So, like, my recipe book, for instance, is not at all diet, not at all. It's. It's whole, it's regular ingredients, it's not weird stuff. But, like, I think that could be a real interesting thing to follow for you.Emily Maxson [00:27:16]:I have done that with some recipes. Like in my Real food, every day, I have my strawberry shortcake recipe, which is grain free, which I loved growing up. My mom would make the Bisquick. Yes, Strawberry shortcakes, and I loved. It was the perfect balance of sweet and savory. It's a little salty. And so I wanted to re. I mean, that was a recipe I did multiple times to try to recreate that, so things like that.Emily Maxson [00:27:41]:But I love your idea. I could just cook through a book and try to do a version that would fit the different dietary guidelines.Stephanie [00:27:49]:Yeah. Or even just picking different recipes from different books and like filming that, like here's because when you have a cookbook that you like or when you're looking for inspiration, you probably pull out this recipe and you look at it and you think, oh, I have these six things. I don't have these three. You know, and especially I think about this because I'm at the cabin a lot, and I. It's 20 minutes to get to a store and a boat ride and a car ride, and it's complicated. So I will want to make something, but I'll have to really improvise a lot of times on the exact ingredients and figure out how I'm going to get it all to go. So I think that could be really interesting and also educational for people that are on a dietary journey, that maybe it's new for them and they do know some cooking, but they haven't cooked in the way that is maybe more helpful for them. Yeah, this is a weird thought, too, but I've been spending a lot of time at the cabin, and there's all these people that come and go and they bring all their groceries and then they leave.Stephanie [00:28:49]:And I keep looking at this refrigerator full of food, and I, I, I feel like, oh, I'm gonna have to make dinner here now for the rest of us that are left, but there's not, like, food you can eat. Like, it's so much like processed food and cheese spreads and salsas and condiments and breads that, like, there's just so much food that I actually wouldn't probably eat. And it's fascinating to me how people grocery shop.Emily Maxson [00:29:19]:Yeah. And I suppose too, if they're coming to your cabin as a guest, they're on vacation, so they're eating maybe more treats or processed foods that they eat on a regular basis. So it's their snacks and things like that.Stephanie [00:29:34]:Yes, that's like, what I'm left with. And I'm like, oh, okay, now I have to make a meal. It's a Sunday night. Which is why we make a lot of pizza, because we're using up all those dribs and drabs. And I hate to waste things. So, like, sometimes I have this horrible salsa that tastes like just a sugary mess. I'm like, what am I going to do with this? And I've got tons of vegetables in the garden. I was like, well, I could probably use a cup of it to make a soup.Stephanie [00:29:59]:And if I fortified it enough with vegetables and broth and it wouldn't be so terrible to have this sort of super sweet base. But yeah, that's my life.Emily Maxson [00:30:16]:I like your soup idea. That's a great way to use up the salsa.Stephanie [00:30:20]:All right, so where can people follow you? And how can they get the book?Emily Maxson [00:30:24]:Okay, my website, emily'sfreshkitchen.com the book is on Amazon. It will be in local stores. Five Swans, Gray and Excelsior. The Fox and Pantry, Golden Fig. Yes. So I love it.Stephanie [00:30:42]:Well, thanks for spending time with me. Emily and I will see you around. And maybe we'll do a taste bud episode together. You never know.Emily Maxson [00:30:49]:I'd love it. Thank you. Always good to see you.Stephanie [00:30:51]:Yeah, same. We'll talk soon. Thanks.Emily Maxson [00:30:54]:Bye. Bye.Stephanie's Dish Newsletter is a reader-supported publication. 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Welcome to "Dishing with Stephanie's Dish." In this episode, Stephanie sits down with Emily Maxson—two time cookbook author, chef, and the creative mind behind @EmilysFreshKitchen. Emily shares her personal health journey, navigating Crohn's disease through diet and lifestyle changes, and how that experience fueled her passion for approachable, healthy, and delicious recipes for everyone. Her New Book, “Real Food Every Day” (ships October 21) is a follow up to “Emilys Fresh Kitchen.”With real talk about creating cookbooks, food photography, adapting to dietary needs, and the ups and downs of life as a food creator, this episode is for home cooks, entertainers, and anyone curious about the connections between food, health, and community. Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Emily mentioned two influential books in the Podcast from her food journey:"Breaking the Vicious Cycle" by Elaine Gottschall"Against All Grain" by Danielle WalkerEmily shared her recipe for Roasted Carrot and Miso Butter Soup from the “Real Food Every Day” cookbook that is available now for pre-order.Roasted Carrot and Miso Butter SoupGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 10 minutes COOK 60 minutes TOTAL 70 minutes SERVES 6Roasted Carrot and Miso Butter Soup is one of my favorite soups to make in the winter. It warms you up and is very satisfying. The recipe calls for simple ingredients that produce layers of flavor. The Miso butter adds another depth of flavor and is worth the extra step, but the soup is still delicious without it.To adapt for dairy-free and vegan, use miso butter made with vegan butter.INGREDIENTS:* 2 pounds carrots* 4 Tablespoons olive oil, divided* 2 cups diced yellow onion* 2 Tablespoons minced garlic* 2 Tablespoons grated ginger* 2 teaspoons sea salt* 1/4 teaspoon cayenne pepper* 7-8 cups vegetable broth* 2 Tablespoons fresh lime juice* 2 Tablespoons Miso ButterDIRECTIONS:1. Preheat the oven to 400 degrees.2. Scrub the carrots and cut them into large chunks, removing the tops.3. Place the carrots on a baking sheet lined with parchment paper.4. Coat the carrot pieces in 1 Tablespoon of olive oil.5. Roast the carrots for 45-60 minutes or until tender.6. Meanwhile, heat 3 Tablespoons of olive oil in a large pot over medium-high heat.7. Add the onions and cook until they are translucent, about 10 minutes.8. Add the garlic, ginger, salt and cayenne pepper and sauté for an additional 3 minutes.9. Add the roasted carrots and 7 cups of broth.10. Cook for an additional 2 minutes.11. Remove from heat and ladle into a blender.12. Blend the soup until smooth.13. Wipe out the pot and pour in the blended soup.14. Return the soup to the stove over medium heat, adding additional stock to achieve desired consistency.15. Whisk in the lime juice and miso butter.16. Adjust seasoning if needed and serve.17. Top with additional miso butter if desired.Miso ButterGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 5 minutes COOK 0 minutes TOTAL 5 minutes MAKES about 1/2 cupMiso Butter is made with only two ingredients:butter and miso paste. This compound butter is so versatile. You can add it to fish, chicken, steak, vegetables and potatoes. I add it to my roasted carrot soup on page_ and it adds another depth of flavor. Miso Butter is one of my favorite condiments to keep on hand.To adapt for dairy-free or vegan, use vegan butter.INGREDIENTS:* 8 Tablespoons butter, softened* 3 Tablespoons white miso pasteInstructions:Place the softened butter and miso paste in a small bowl.Using a hand blender or fork, cream the butter and miso paste together until smooth.Store covered in the refrigerator for up to 2 weeks.Transcript Episode Follows:Stephanie [00:00:00]:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. And today I'm talking with another Minnesota favorite, Emily Maxson. She is the author of Emily's Fresh Kitchen. And you have a second book coming out that is Emily's real food every day, similar to Emily's Fresh Kitchen, but more goodness, more healthy for you recipes. Emily Maxson, welcome to the show.Emily Maxson [00:00:31]:Thank you, Stephanie. Thanks so much for having me.Stephanie [00:00:34]:So when we first started talking, you had your first book, and you and I were on a similar publishing schedule. And that book, your book did super well, I think, of self published cookbooks because you worked with publisher, my friend Chris Olsen. I think that you sold, like, way more than a lot of cookbook authors do.Emily Maxson [00:00:57]:I did sell quite a few, and I'm very grateful for that. I had built a pretty good online community, and I think a lot of people resonated with my health story of healing through diet from Crohn's. So I think that helped with sales.Stephanie [00:01:13]:I think too, the thing about your book that I loved so much was you get a lot of diet books or health books that come across the way in the business that I'm in. But yours felt very much like a real cookbook, like real food, real approachable, a way that you could heal your gut and the way that you could eat healthier, but also with, like, regular foods, not with, like weird supplements. And also the recipes were just delicious. Like you could feed them to your whole family, not just be making separate things for yourself. Does that make sense?Emily Maxson [00:01:53]:Yeah. Well, yes. Thank you. That is a huge compliment because that is my goal with both books. Just to make healthier food that's very approachable, very easy, and just to taste good and that you don't know you're eating something that is gluten free or dairy free, and it tastes the same as a traditional version of that recipe.Stephanie [00:02:13]:So can you talk a little bit about your health, about your health journey, how book one started, and then obviously you had more to say with book two.Emily Maxson [00:02:23]:Yeah. So my health journey, I was in my late 20s and I was diagnosed with Crohn's disease through severe abdominal pain. Had thought they thought I had appendicitis. Was rushed into the hospital for surgery. They found out I had diseased intestines and removed part of my small and large intestine. Diagnosed with Crohn's disease. So I spent about 10 years in and out of the hospital on lots of different medications. And then I approached it differently through diet and lifestyle changes.Emily Maxson [00:02:57]:And learned about a diet called the specific carbohydrate diet. And that is a diet where you eliminate you, you eliminate disaccharides and polysaccharides. It gets to the chemical structure of food. So basically you can only have monosaccharid because they're the easiest to absorb in your intestines. So meat, fish, nuts, seeds, vegetables, fruit. No starches, no grains, no lactose. The only sugar I could have was honey or fruit. So I followed that.Emily Maxson [00:03:32]:The theory is if you follow that for one to two years, you can reset your gut. And that's what I did. And fortunately for me, I was able to totally reset it after 18 months of following really strict program. And then now I can eat things that weren't allowed then. Like I can go out and have pizza. And it's not, it doesn't upset me and, but I mostly try to cook the similarly to the way I was on that diet at home so that I can enjoy things in restaurants and have treats and things like that.Stephanie [00:04:07]:And so that someone could use your book to follow to try and heal their own guts, as it were.Emily Maxson [00:04:13]:Absolutely. I have a lot of recipes that follow that diet and they're all labeled if it's specific carbohydrate, if it's vegan, if it's grain free or paleo. And I also recommend the book if somebody wants to try to do that. The Specific Carbohydrate Diet by Elaine Gottschel. That is the book that got me started and she outlines everything.Stephanie [00:04:36]:Okay, I'll make sure to include that link in the show notes. One other way I think that your book has been helpful for me is when I'm entertaining and I have someone that's coming with a certain dietary restriction. It just, I don't know when more dietary restrictions became on my radar or in the zeitgeist. But you know, I've been entertaining a long time and now it's customary to ask people like do you have any dietary restrictions? And when you ask, people always do. And if I'm stumped or I don't know, like, oh, what can I do here? Like one time I had a cocktail party that I was having and we had a gluten free, a dairy free, a vegan, someone that was allergic to nuts. Like it was really a long exhausted list where I was like, oh my gosh, what's left to cook?Emily Maxson [00:05:32]:Yes, I can relate to that. It is it all. It seems like in every family or every friend group there's one or two people with dietary restrictions. And I don't know if it's just that we know more today or our food has changed or what. What it is, but that's definitely very common. So it is helpful to have something at your fingertips to look through and find something that would hopefully fit all those.Stephanie [00:05:59]:I think it's a combination almost of both. Like, we do know more about our food, and that's great. But also, you know, since the 70s, they've been putting a lot more processed food chemicals into our food. There's no, you know, it doesn't take a rocket scientist, I don't think, to like, correlate the rise of obesity and the rise of the packaged food industry and what people have been putting in our foods. And now you can see with Ozempic, you know, that 7 to 10% of the population are on GLP1 medications. And we're seeing that the packaged food industry is having to change again. And. And obviously recessionary thoughts, tariff pricing.Stephanie [00:06:42]:We're seeing product sizes shrink, too. It's interesting that I'm just. I've. I do a lot of work and hear a lot about restaurant culture because of the radio show that I do. And there's now like a whole subset of restaurants that are making like, mini versions of things so that people that are on medications and not eating as much can still enjoy coming to their restaurant and have something for them. It's so crazy how food becomes so fashionable and trendy.Emily Maxson [00:07:11]:I know that. I agree with you and I agree with the processed food and that impacting our health. And that's part of my second book, Real Food Every Day, where I talk about the difference between processed and unprocessed food. And, you know, it's great the. The things that we can do today, the. But we also are hurting a lot of our food, stripping it of nutrients and adding chemicals that are causing damage to our health, our microbiome and things.Stephanie [00:07:43]:I think too, one thing about your book that I really enjoyed and I'm a huge fan. Can you tell it also isn't hard, like, if you're not. I think sometimes if you're not a cook or you don't cook a lot, you feel like certain books are intimidating. Your book is very approachable, and that is something that was important to me with mine. Like, I'm not a fussy cook. I'm not a fancy cook. Your book feels really like I can make all the recipes in it. And it's not like weekend project cooking, which has its place you know, sometimes it's fun to do a recipe that takes two or three days and you're gonna have a special event, but for the most part when you're eating, you just like want something.Stephanie [00:08:25]:And the reason I think that people eat poorly is a lot of times due to convenience and just speed of our lives.Emily Maxson [00:08:32]:I agree. And that's why the majority of the recipes are very simple. Simple ingredients, easy to prepare. I joke that because I did go to culinary school, I am a chef, but I say I'm a chef turned home cook. I keep it nice and simple, focus on whole foods, real ingredients, and doesn't have to be complicated to make good.Stephanie [00:08:54]:Your food in the book is so beautiful. And you have a really close relationship with the person who photographs your books. And I'm assuming she's doing a lot of your edit, editing, video work too. Do you want to talk about Baylin a little bit?Emily Maxson [00:09:08]:Yes. Balin Fleming B Photography. She is phenomenal. I've worked with her for seven plus years now. She's just one of the most talented creatives I know. She takes all the beautiful photographs in both of the books. And when we've worked together, we have so much fun. She's great to collaborate with.Emily Maxson [00:09:32]:She has lots of great ideas and how to style the food. She always loves to hear the story behind the food and that just helps set the stage. Stage. We. I'm very grateful. It's been such a blessing in my life to have that relationship with her because as you know, Stephanie, writing your books, when you write a book, it's a very, it's a very lonely solo mission, other than maybe your husband's, your taste tester or your kids, but otherwise, you know, you're not working with a lot of other people on it. So to have a photographer who I have a close relationship with, who's really talented is great because I can bounce my ideas off of her and it doesn't feel so like such an isolating project.Stephanie [00:10:14]:You. I think that's a really good point. And I think that a lot of my extroverted activities, like I always look super busy and I always look like I'm doing a million things. And of course I am, but so is everybody else. Right? The, the actual process of making food and creating recipes and writing a substack and posting beautiful pictures, like, it's all very solitary and it is kind of lonely. And when you kind of do the entertaining piece, it feels like, oh, it's so nice to share that because a lot of times you're Just running from house to house trying to give them food to get it out of your kitchen.Emily Maxson [00:10:55]:Yes, yes, definitely. I agree.Stephanie [00:10:58]:When you think about this career, because it's a later in life career for you. Later in life career for me. Are you glad you landed on it? Has it been joyful?Emily Maxson [00:11:09]:Yes, definitely, it has been joyful. I, yes, I have really enjoyed it. There have been hard times, writer's block, lack of creativity, but it always comes again and I'm really enjoying it. It's so fun to have this new thing later in life because I think when you're younger, you think, these are the years I've got to get it all in and think of, you know, for me, I'm 55. That's old. Well, you know, it isn't. I don't feel old. And there's still so much more to do.Stephanie [00:11:41]:Yeah. What has been the thing you hate the most about this journey?Emily Maxson [00:11:46]:Oh, that's a great question. I think sometimes I have a hard time with the writing of the non recipe content or like, how to put. Put my thoughts into words. I have this information that I really want to share with and it's finding the right words to say it.Stephanie [00:12:08]:And it is like, if you think about a cookbook, the way that I think the best cookbooks work is there's a narrative, there's a through line. So if your through line is this health journey and starts with health, then, you know, how do you make that not boring? How do you turn that into a story? How do you make that feel personal to you but yet relatable to someone else? And then like, sometimes, let's just be honest, I'm staring at a recipe, I've made the recipe, I like the recipe, I like the pictures. It's all coming together. And then I have to write like a head note. Like, how many times can you say, you know, grandma's sugar cookies are the best sugar cookies in the world, made with real butter. And like, I just don't even have the words to get you excited about this thing. And then you have to still come up with it and then a story to go with it. And it can be just challenging to find the words.Emily Maxson [00:13:04]:I, I agree. That is my biggest struggle too. And like, how many times can I say simple to make, so delicious family and yeah, how, how can you reword that and how can you. Yeah, I know, I agree. I struggle with that as well.Stephanie [00:13:23]:When you think about the actual making of the recipes, like, how many times do you test each one and is it always the Same because for me it's not. Sometimes I'll make something once and be like, this is great, I love it. I know it's going to work. I make something like it all the time. Let's just be done.Emily Maxson [00:13:41]:Yeah, I have a handful of those. But then I get concerned like, oh no, this is, this is how I do it. I want to make sure that I've got it written out clearly for somebody else to do it because I'll have, I've had in the past, people say, when I'll make something, just somebody be over, well, tell me what you did with that and I'll send them the recipe. They'll be like, it didn't turn out like yours. So I want to make sure. So I would say I on average make a recipe three or four times. And it depends. There are a handful where I just do one like, oh my gosh, this is, this is spot on.Emily Maxson [00:14:20]:And it's simple enough. That you know, But a lot of them are things I make regularly at home anyway. So I am just cooking. Well just for my husband now or when my kids are home.Stephanie [00:14:32]:Right. When you, when you go back, like, have you had any recipes where there's been an error or like the way you wrote it isn't the way that someone else experience it and it's in the book and you're stuck and you're like, oh, oh, shoot.Emily Maxson [00:14:48]:I, I taught a cooking class at the Fox and Pantry, a holiday cooking class. And it was one of my newer recipes. And I did these molasses grain free molasses cookies for dessert. And I had baked them ahead of time to serve as dessert. I was demonstrating other recipes and then I gave the, the, the people in the class the recipes and I had a woman email me and say, I made your molasses cookies. And they didn't turn out at all like that. And I just panicked. And so I went to make them again.Emily Maxson [00:15:17]:I said, let me get into it, I will get back to you. And I made them. And I think I, I forget what it was off the top of my head, but I had one of the measurements incorrect. Like a third of a cup instead of two thirds or a quarter instead of three quarters. And so I was able to correct it and email her back like, so sorry, this is what the mistake was. I haven't found one in my book yet. There's always mistakes, but that was good. I'm glad that I got that corrected because that is in my new book.Emily Maxson [00:15:47]:So I'm glad that she tested it out.Stephanie [00:15:50]:It's funny, too, because I just cooked something from my first book that's now, I guess, three years old. And I'm at my cabin, and I had a bunch of tomatoes, and I was like, oh, I'm gonna make the tomato pie here. And I have a really bad oven at the cabin. It's a new stove, but it's just. It's beyond terrible. So I'm, like, looking at the instructions, and it says to cook it for 30 minutes. I ended up cooking something for 50 minutes. And I don't know, like, I think it's my terrible oven that's 75 degrees off.Stephanie [00:16:22]:But I was just like, oh, gosh, you know, I hope it isn't the recipe itself, because when I've made it at home, like, it worked fine. But also, like, that's weird, too, when you're calibrating different ovens or you're cooking different places or in stoves you're not familiar with, it's just like. That's why when you see, like, 20 to 25 minutes on a baking time, it used to bug me, but now I'm like, oh, I get why there's that range.Emily Maxson [00:16:47]:Yeah. I mean, it's bound to happen. You test the recipe multiple times. You have a. You have a copy editor. You proofread it multiple, multiple times. There's always. I've heard this from writers.Emily Maxson [00:16:58]:There's always going to be an error.Stephanie [00:17:00]:And there's like, my husband's a fiction writer, so there's always pages that there's a spelling error or a pronoun that's used incorrectly. So I guess that's just part of the. Part of the journey. So you have the cookbooks, have you, like, let's talk about the whole creator, Emily Maxson. Like, are you doing, like, substacks? Are you doing cooking clubs? Are you really leaning into all these other ways of monetizing your brand now that you are on your second book?Emily Maxson [00:17:31]:Current? I mean, I am not. I have my website and I post recipes there and tips and things there and social media, but I have not tapped into the substack or other things yet to generate revenue. I also help with our. We have a fireplace manufacturing company, and I do some work with my husband there, so I haven't had put as much time into that. But I. There are. There are products I'd like to recreate and do more with it, but I'm not yet. I have a few ideas, but.Stephanie [00:18:09]:Yeah, because I imagine with this health angle, like, there's ways to really get more into that and to help people on that journey, do nutritional or health coaching or, you know, meal plans if you're on specific type of restrictions or. I would imagine that there's a lot of gold to mine there, should you decide to. But do you feel pressured by that? Like, because, I mean, for a lot of us, this starts as a side hustle, and then it, like, becomes your thing. And, you know, groceries are expensive. It's not producing a lot of revenue. Usually people make money from books, but it's usually the second, third, and fourth books, not the first.Emily Maxson [00:18:53]:Fingers crossed on the second.Stephanie [00:18:56]:Yes.Emily Maxson [00:18:56]:But I know there is a little pressure because, honestly, I love creating recipes. I mean, I like that part of it, and I think the meal planning with dietary restrictions would be a good avenue for me. But, yeah, there is a little pressure for that. And with the other things going on in my life, sometimes I think, I don't know if I can do it, but if. Hopefully there'll be a window that will open up.Stephanie [00:19:23]:Are you a. Like, type A, where you're only going to do it if you can do it to the maximum degree of wanting to do it, or are you, like, more like me, where you'll do everything and it all might be just a little sloppy, but you'll just put as much work out there as you can.Emily Maxson [00:19:40]:I would say more type A. Yeah.Stephanie [00:19:42]:I. I wish I was more like that because I think I would be more refined in all the offerings that I have. But I get so excited about so many different things. I'm just like, oh, yeah, let's do this. Oh, yeah, let's do that.Emily Maxson [00:19:55]:But I love that about you. I love your approach. I love seeing you everywhere and all the things that you do and you're so casual about it, and just you. You produce good products, and people are like, yeah, I can do that. I think that's awesome, the way you approach it.Stephanie [00:20:10]:Thanks. Because I would say casual is how I showed up for the podcast today, because I'm at my cabin. I don't. My husband basically lives up here in the summertime, and I'm doing reverse commuting because of filming of the show. And I literally have, like, there's one day off a week that I have, and it's Sundays. And so, like, when I'm up here, like, okay, I have to do this podcast. I used to do audio only, and then everybody wanted video, so I'm like, okay, fine, I'm gonna video it, but I'm gonna have dirty hair, and I'm not Gonna put lipstick stick on. And it kind of just is what it is because I also want to live the quality of life that I want to live.Stephanie [00:20:49]:That feels good to me, and it's honest and it's authentic to a fault, probably because, you know, sometimes the dog will bark in the background, even when we're doing the TV show. Like, I don't know, and never say never. But that TV show that we do came sort of by accident, and it happens in my kitchen. It's my real life. My dog barks. My husband runs to the bathroom in the background. I don't know if I know how to do things any other way. I'm just not that good at being that polished, I guess.Emily Maxson [00:21:24]:I think people love real life. That's why, I mean, keeping it real. It's very approachable, and that's why reality TV is so popular. People want to see. Yeah. How people are really living and how people are doing and hear the dog bark in the background, because that's what's happening in their homes.Stephanie [00:21:42]:We can be real. The real cookbook writers of the Twin Cities. Wouldn't that be funny?Emily Maxson [00:21:47]:Yes. I love it.Stephanie [00:21:48]:Okay. Another weird thing that I discovered, and I'm curious if this for you. Like, I cook a lot. I just. I do. I cook a lot. I cook a lot for my family. I'm cooking for the shows.Stephanie [00:21:59]:I'm cooking for tv. I'm doing all this cooking, but I really have anxiety about cooking in front of people. And you would think that, like, TV would be people, but it's not. It's two camera people who are my friends now, and there's no anxiety about cooking in front of them. But, like, when I'm going, like, people want me to do cooking classes, and they want me to do all this cooking in front of them, and I'm realizing it really causes me a lot of stress, and I don't love it, and it doesn't give me joy. I have so much anxiety. I wake up in the middle of the night before the class, wondering. I don't.Stephanie [00:22:36]:I'm not a professionally trained cook. I'm not a chef. I didn't go to cooking school. So I feel like people are going to be looking to me for answers to things that I have no business giving. I have so much impostor syndrome around the actual cooking, and yet I have this whole life that's building up around this being a cook. Do you have any of that?Emily Maxson [00:22:58]:Definitely. I have the same thing. I don't. I get nervous. I get anxious about Cooking in front of people. Even when I'm on TV shows where it is just a couple cameras, I still am. I still get nervous, and I think it is that pressure. You want to give people the right information.Emily Maxson [00:23:16]:And I did go to culinary school. It was a long, long time ago, and I still have imposter syndrome. Like, what do I know? Yeah, but. But this is how I do it. And you share it with people and. But I do. I get that as well.Stephanie [00:23:30]:Yeah. And then people will be like, well, I know I have terrible knife skills. Do you have good knife skills?Emily Maxson [00:23:35]:I don't think so. I mean, I know what to do. I mean, sometimes I look at the pictures of my chopped up cilantro, and I'm like, ooh, a chef would look at that and say, that's not so good.Stephanie [00:23:45]:Yeah. And, like, you know when you're making, like, a mirepoix, and it's all like, my carrots are 16 different sizes instead of just, like, unifor and batons. Right. So I took. I actually took a class, and I did learn a lot, but I'm finding now that I'm not good at staying with it or practicing it because it requires, like, practice. Right. And if you were in a classroom setting or being judged on it, you would keep going. And now I'm just like, oh, I know I'm supposed to hold my hand this way, but I really got to get these carrots chopped.Emily Maxson [00:24:17]:Exactly. Yeah.Stephanie [00:24:19]:So it's kind of funny. Are there people that inspire you that are in the cookbook or the cooking space?Emily Maxson [00:24:27]:Oh, that's a great question. I mean, there's a lot of great cookbook authors out there.Stephanie [00:24:33]:You.Emily Maxson [00:24:33]:You're an excellent author. I love your book. I ordered your second one. I'm excited to get that. I mean, I remember early on, early in my culinary career, I just had so much respect for Jamie Oliver, the Naked Chef, because he was just so different than everybody else. And I still have a lot of respect for him. And he's put out a ton of.Stephanie [00:25:03]:And he's changing too, which I also love. Like, you know, he went from. He's just. He's evolved, I think, as a chef, and he's really gotten more to the space where I think he's feeling the most comfortable in his skin, too, in his own kitchen, cooking for his own family. He's a very rustic cook, actually, versus, like, when you see him doing more of the chefy things that he started with. I just. I really like him too, and I like how much he simplifies. Things.Emily Maxson [00:25:33]:Yeah, he's insanely talented, but he brings it down to our level and I appreciate that. It's, it's. He. He's very approachable and just real. So, yeah, I really like him a lot. He's good. And Danielle Walker, who wrote Against All Grain, she has, I don't know, maybe five books out now. She was.Emily Maxson [00:25:54]:Her first book, I remember getting that. And I had done the specific carbohydrate diet and was writing my own recipes and doing some blogging, and that was the first book that I was like, you know what? I could do this. And so I think she's been inspiring to me because a similar health journey and did it. And I was the one person who I was like, okay, I think I can do this.Stephanie [00:26:16]:So you know what would be cool? Not that you need more ideas, but I'm going to give you one because that's how I think it would. Like there. There's a woman, her name's Carolyn Chambers, and she's a cookbook writer and she's a family cook. We'll say, like, lots of variety. And the thing that she does that really resonates with people is she has all the substitutions in a recipe. So, like, she'll make a rice salad, but she'll give you all the different grains you could substitute for the rice. And if you can't have rice vinegar, there's the five other vinegars you could use. One thing that would be cool, that I would love to see is if you, like, took a recipe that you liked and you made it so that it could be healthier or in a way that more people could enjoy it.Stephanie [00:27:00]:So, like, my recipe book, for instance, is not at all diet, not at all. It's. It's whole, it's regular ingredients, it's not weird stuff. But, like, I think that could be a real interesting thing to follow for you.Emily Maxson [00:27:16]:I have done that with some recipes. Like in my Real food, every day, I have my strawberry shortcake recipe, which is grain free, which I loved growing up. My mom would make the Bisquick. Yes, Strawberry shortcakes, and I loved. It was the perfect balance of sweet and savory. It's a little salty. And so I wanted to re. I mean, that was a recipe I did multiple times to try to recreate that, so things like that.Emily Maxson [00:27:41]:But I love your idea. I could just cook through a book and try to do a version that would fit the different dietary guidelines.Stephanie [00:27:49]:Yeah. Or even just picking different recipes from different books and like filming that, like here's because when you have a cookbook that you like or when you're looking for inspiration, you probably pull out this recipe and you look at it and you think, oh, I have these six things. I don't have these three. You know, and especially I think about this because I'm at the cabin a lot, and I. It's 20 minutes to get to a store and a boat ride and a car ride, and it's complicated. So I will want to make something, but I'll have to really improvise a lot of times on the exact ingredients and figure out how I'm going to get it all to go. So I think that could be really interesting and also educational for people that are on a dietary journey, that maybe it's new for them and they do know some cooking, but they haven't cooked in the way that is maybe more helpful for them. Yeah, this is a weird thought, too, but I've been spending a lot of time at the cabin, and there's all these people that come and go and they bring all their groceries and then they leave.Stephanie [00:28:49]:And I keep looking at this refrigerator full of food, and I, I, I feel like, oh, I'm gonna have to make dinner here now for the rest of us that are left, but there's not, like, food you can eat. Like, it's so much like processed food and cheese spreads and salsas and condiments and breads that, like, there's just so much food that I actually wouldn't probably eat. And it's fascinating to me how people grocery shop.Emily Maxson [00:29:19]:Yeah. And I suppose too, if they're coming to your cabin as a guest, they're on vacation, so they're eating maybe more treats or processed foods that they eat on a regular basis. So it's their snacks and things like that.Stephanie [00:29:34]:Yes, that's like, what I'm left with. And I'm like, oh, okay, now I have to make a meal. It's a Sunday night. Which is why we make a lot of pizza, because we're using up all those dribs and drabs. And I hate to waste things. So, like, sometimes I have this horrible salsa that tastes like just a sugary mess. I'm like, what am I going to do with this? And I've got tons of vegetables in the garden. I was like, well, I could probably use a cup of it to make a soup.Stephanie [00:29:59]:And if I fortified it enough with vegetables and broth and it wouldn't be so terrible to have this sort of super sweet base. But yeah, that's my life.Emily Maxson [00:30:16]:I like your soup idea. That's a great way to use up the salsa.Stephanie [00:30:20]:All right, so where can people follow you? And how can they get the book?Emily Maxson [00:30:24]:Okay, my website, emily'sfreshkitchen.com the book is on Amazon. It will be in local stores. Five Swans, Gray and Excelsior. The Fox and Pantry, Golden Fig. Yes. So I love it.Stephanie [00:30:42]:Well, thanks for spending time with me. Emily and I will see you around. And maybe we'll do a taste bud episode together. You never know.Emily Maxson [00:30:49]:I'd love it. Thank you. Always good to see you.Stephanie [00:30:51]:Yeah, same. We'll talk soon. Thanks.Emily Maxson [00:30:54]:Bye. Bye.Stephanie's Dish Newsletter is a reader-supported publication. 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On today's episode of The Kristian Harloff Show, we're breaking down some of the biggest movie news of the week — including the reveal that Mattel's upcoming HE-MAN movie might be even bigger than Barbie! Mattel Studios says the He-Man (Masters of the Universe) sets were massive, with larger-than-life characters and production on a whole new scale. We'll also cover the brand-new Primate (2026) trailer, Jim Carrey's casting in the live-action Jetsons, new updates from the Percy Jackson series, and more! Plus, Kristian shares his thoughts on Andy Muschietti's comments about The Flash, the shocking $600M “Rise of Skywalker” cost, and whether Tron: Ares could be the end of the TRON franchise. Topics include: 1️⃣ “He-Man” Sets Were ‘Bigger Than Barbie' 2️⃣ Primate | Official Trailer (2026 Movie) Review 3️⃣ Jim Carrey To Lead Live-Action “The Jetsons” 4️⃣ “Percy Jackson” Series Casts Its Aphrodite 5️⃣ Muschietti Remains Proud Of His “The Flash” 6️⃣ “Rise of Skywalker” Cost Nearly $600M? 7️⃣ “TRON: Ares” Failure To End The Franchise?

Judd Kessler discusses how to navigate the hidden markets that decide how scarce resources—like time and attention—get distributed.— YOU'LL LEARN — 1) Why some people seem to score more coveted resources2) The counterintuitive advantages of settling3) An easy way to become the more appealing candidateSubscribe or visit AwesomeAtYourJob.com/ep1102 for clickable versions of the links below. — ABOUT JUDD — Judd B. Kessler is the author of LUCKY BY DESIGN: The Hidden Economics You Need to Get More of What You Want and the inaugural Howard Marks Endowed Professor of Business Economics and Public Policy at the University of Pennsylvania's Wharton School. For his work on the hidden market of organ allocation, Kessler was named one of the “30 under 30” in Law and Policy by Forbes. He is an award-winning teacher as well as a sought-after speaker.• Book: Lucky by Design: The Hidden Economics You Need to Get More of What You Want• Book site: GetLuckyByDesign.com• LinkedIn: Judd Kessler• Website: JuddBKessler.com— RESOURCES MENTIONED IN THE SHOW — • Study: “Propose with a rose? Signaling in internet dating markets” by Soohyung Lee and Muriel Niederle• Book: Basic Economics by Thomas Sowell• Book: Who Gets What — and Why: The New Economics of Matchmaking and Market Design by Alvin Roth• Past episode: 015: David Allen, The World's Leading Authority on Productivity• Past episode: 482: David Allen Returns with the 10 Moves to Stress-Free Productivity• Past episode: 1090: How to Get Recruiters to Compete for You with Madeline Mann— THANK YOU SPONSORS! — • Strawberry.me. Claim your $50 credit and build momentum in your career with Strawberry.me/Awesome• Vanguard. Give your clients consistent results year in and year out with vanguard.com/AUDIO• Quince. Get free shipping and 365-day returns on your order with Quince.com/AwesomeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Get ready, K-pop fans and animation lovers!

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The road to mastery is paved with small improvements every day.Communicating can feel daunting at times. What does it take to find your voice in the moments that matter most? As Chiney Ogwumike says, “There is freedom on the other side of your fear.”As a professional basketball player, NBA and WNBA analyst for ESPN, and advocate for gender equality in sports, Ogwumike faces many situations where communication is critical. For her, achieving confidence in communication is the same as honing any other skill—embracing failure and refinement through repetition. “The best things in life are things you work out over long periods of time,” she says. “Great people, great communicators, anyone that's working at something, show up each and every day and just chip away, chip away, chip away, until they turn that weakness into a strength.”In this episode of Think Fast, Talk Smart, Ogwumike and host Matt Abrahams discuss how practice and preparation can equip us for better communication, transforming fear into confidence, perfectionism into authenticity, and weakness into strength.To listen to the extended Deep Thinks version of this episode, please visit FasterSmarter.io/premium.Episode Reference Links:Chiney OgwumikeEp.166 Why Relying on Talent Alone Will Fail You Ep.153 Listen Up, Leaders: A Record-Setting Coach's Guide to Communication Connect:Premium Signup >>>> Think Fast Talk Smart PremiumEmail Questions & Feedback >>> hello@fastersmarter.ioEpisode Transcripts >>> Think Fast Talk Smart WebsiteNewsletter Signup + English Language Learning >>> FasterSmarter.ioThink Fast Talk Smart >>> LinkedIn, Instagram, YouTubeMatt Abrahams >>> LinkedInChapters:(00:00) - Introduction (02:20) - Communication on the Court (04:02) - Performing Under Pressure (06:11) - Lessons from Great Coaches (08:21) - Embracing Imperfection and Authenticity (11:43) - Strategies for Effective On-Air Communication (16:16) - The Final Three Questions (19:09) - Conclusion ********Thank you to our sponsors.  These partnerships support the ongoing production of the podcast, allowing us to bring it to you at no cost.Strawberry.me. Get $50 off coaching today at Strawberry.me/smart

Big shake-ups might be coming to the superhero world. In today's episode, Kristian Harloff breaks down the latest rumors that James Gunn could be out at DC following the reported Warner Bros. sale, plus a look at what's happening across Hollywood. Topics include: James Gunn Out At DC With Warner Bros. Sale (Exclusive) – Is DC Studios facing another reboot? Warner Bros. Rejects Paramount Takeover Bid – What does this mean for the future of WBD? “X-Men” Targets May 2028 Release – Marvel's mutants might finally be coming to the MCU! New Details On Marvel's 2026 TV Slate – What shows are coming to Disney+ next? “TRON: Ares” De-Rezzed At Box Office – What went wrong with Disney's latest sci-fi sequel? Kristian gives his full thoughts on the latest DC, Marvel, and movie industry news, and what these developments could mean for fans. #JamesGunn #DCU #WarnerBros #MCU #XMen #Marvel #TronAres #TheKristianHarloffShow #MovieNews #ComicBookMovies SPONSORS: NUTRAFOL:  See thicker, stronger, faster-growing hair with less shedding in just 3-6 months with Nutrafol. For a limited time, Nutrafol is offering our listeners ten dollars off your first month's subscription and free shipping when you go to https://www.Nutrafol.com and enter the promo code KRISTIAN. UPSIDE: Upside has given back $1 Billion dollars to its users. To find out how much you could earn, Download the FREE Upside App and use promo code KRISTIAN to get an extra 25 cents back for every gallon on your first tank of gas.  STRAWBERRY.ME: Head to https://www.Strawberry.me/KRISTIAN to claim a special offer and get started. Stop settling. Start building the career you actually want! 

Carolyn Dewar shares insights from top CEOs on how to master each season of your leadership career.— YOU'LL LEARN — 1) How to avoid the nearly universal blind spot of leaders 2) How
 to thrive in any leadership role3) How to nail your first impressions and set the right tone Subscribe or visit AwesomeAtYourJob.com/ep1101 for clickable versions of the links below. — ABOUT CAROLYN — Carolyn Dewar is a senior partner in McKinsey's San Francisco office. She coleads McKinsey's CEO Excellence service line, advising many Fortune 100 CEOs how to maximize their effectiveness and lead their organizations through pivotal moments. She has published more than 30 articles in the Harvard Business Review and McKinsey Quarterly and is a frequent keynote speaker. She is also the founder of and faculty member for many of McKinsey's client master classes for sitting CEOs and those preparing for the role.• Book: A CEO for All Seasons: Mastering the Cycles of Leadership• LinkedIn: Carolyn Dewar• Corporate Profile: McKinsey & Company— RESOURCES MENTIONED IN THE SHOW — • Book: Born a Crime: Stories from a South African Childhood (One World Essentials) by Trevor Noah• Past episode: 1066: How to Thrive When Your Resilience Runs Out with Dr. Tasha Eurich— THANK YOU SPONSORS! — • Strawberry.me. Claim your $50 credit and build momentum in your career with Strawberry.me/Awesome• Vanguard. Give your clients consistent results year in and year out with vanguard.com/AUDIO• Quince. Get free shipping and 365-day returns on your order with Quince.com/AwesomeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today's episode, I talk to musician Julia Kugel. Originally from Belarus, Julia and her family immigrated to Atlanta, GA when she was a child. In 2006, she formed The Coathangers along with Meredith Franco and Stephanie Luke. In the last 19 years, they've released over a dozen albums, EPs and singles, mostly on Suicide Squeeze Records. In addition to The Coathangers, Julia records with her husband as Soft Palms, and on her own, both as White Woods and Julia, Julia. The latest Julia, Julia album, Sugaring a Strawberry, just came out at the start of September, and it is wonderful! This is the website for Beginnings, subscribe on Apple Podcasts, follow me on Twitter. Check out my free philosophy Substack where I write essays every couple months here and my old casiopop band's lost album here! And the comedy podcast I do with my wife Naomi Couples Therapy can be found here! Theme song by the fantastic Savoir Adore! Second theme by the brilliant Mike Pace! Closing theme by the delightful Gregory Brothers! Podcast art by the inimitable Beano Gee!  

Dr. Ranjay Gulati discusses how to resource yourself for courageous action during times of uncertainty.— YOU'LL LEARN — 1) The critical question to ask when you're feeling fear2) The six resources of courageous people3) The simple mental shift that leads to braver actionsSubscribe or visit AwesomeAtYourJob.com/ep1100 for clickable versions of the links below. — ABOUT RANJAY — Ranjay Gulati is the Paul R. Lawrence MBA Class of 1942 Professor of Business Administration at Harvard Business School. His pioneering work focuses on unlocking organizational and individual potential—embracing courage, nurturing purpose-driven leaders, driving growth, and transforming businesses. He is the recipient of the 2024 CK Prahalad Award for Scholarly Impact on Practice and was ranked as one of the top ten most cited scholars in Economics and Business over a decade by ISI-Incite. The Economist, Financial Times, and the Economist Intelligence Unit have listed him as among the top handful of business school scholars whose work is most relevant to management practice. He is a Thinkers50 top management scholar, speaks regularly to executive audiences, and serves on the board of several entrepreneurial ventures. He holds a PhD from Harvard University and a Master's degree from MIT. He is the author of Deep Purpose (2022) and How to be Bold (2025), both published by Harper Collins. He lives in Newton, Massachusetts with his wife and two children.• Book: How to Be Bold: The Surprising Science of Everyday Courage• LinkedIn: Ranjay Gulati• Website: RanjayGulati.com— RESOURCES MENTIONED IN THE SHOW — • Book: The Power of Story: Change Your Story, Change Your Destiny in Business and in Life by Jim Loehr— THANK YOU SPONSORS! — • Strawberry.me. Claim your $50 credit and build momentum in your career with Strawberry.me/Awesome• Vanguard. Give your clients consistent results year in and year out with vanguard.com/AUDIO• Quince. Get free shipping and 365-day returns on your order with Quince.com/AwesomeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jess Lindgren shares what it takes to build a working relationship that helps give you back your time and focus.— YOU'LL LEARN — 1) The must-have traits of any great assistant2) The key to hiring an assistant3) Where to find great assistants hiding in your own networkSubscribe or visit AwesomeAtYourJob.com/ep1099 for clickable versions of the links below. — ABOUT JESS — Jess Lindgren has worked in the C-Suite of small companies for 20+ years, and developed a diverse skill set by wearing many hats on any given day. She focuses on supporting her current CEO in his many endeavors, works to improve the effectiveness and efficiency of EAs around the world, and has very low tolerance for any meeting that could have been an email. Jess hosts the wildly popular* business podcast, Ask An Assistant. (*in her Grandpa's woodshop)She loves living in Syracuse with her husband and three cats in their century home. An avid fan of putting pen to paper, Jess personally replies to every handwritten letter she receives.• Podcast: Ask An Assistant• Website: JessLindgren.com— RESOURCES MENTIONED IN THE SHOW — • Book: The Hitchhiker's Guide to the Galaxy by Douglas Adams• Service: Fancy Hands• Service: Care.com— THANK YOU SPONSORS! — • Strawberry.me. Claim your $50 credit and build momentum in your career with Strawberry.me/Awesome• Vanguard. Give your clients consistent results year in and year out with vanguard.com/AUDIO• Quince. Get free shipping and 365-day returns on your order with Quince.com/AwesomeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jay Heinrich reveals how to unlock your best self using the ancient techniques of rhetoric. — YOU'LL LEARN — 1) Aristotle's lure and ramp method for making progress2) Why to make your affirmations as silly as possible3) Powerful reframes for failure and impostor syndromeSubscribe or visit AwesomeAtYourJob.com/ep1098 for clickable versions of the links below. — ABOUT JAY — Jay Heinrichs is the New York Times bestselling author of Thank You for Arguing. He spent twenty-six years as a writer, editor, and magazine publishing executive before becoming a full-time advocate for the lost art of rhetoric. He now lectures widely on the subject, to audiences ranging from Ivy League students and NASA scientists to Southwest Airlines executives, and runs the language blog figarospeech. He lives with his wife in New Hampshire.• Book: Aristotle's Guide to Self-Persuasion: How Ancient Rhetoric, Taylor Swift, and Your Own Soul Can Help You Change Your Life• Substack: Aristotle's Guide to Soul Bending• Website: JayHeinrichs.com— RESOURCES MENTIONED IN THE SHOW — • Book: On The Soul by Aristotle• Book: Deep Work: Rules for Focused Success in a Distracted World by Cal Newport• Book: Rhetoric: The Art of Persuasion (Wooden Books, 7) by Andrew Aberdein and Adina Arvatu• Book: The Boys in the Boat: Nine Americans and Their Epic Quest for Gold at the 1936 Berlin Olympics by Daniel James Brown• Past episode: 873: Dr. Steven Hayes on Building a More Resilient and Flexible Mind• Past episode: 2024 GREATS: 950: Cal Newport: Slowing Down to Boost Productivity and Ease Stress— THANK YOU SPONSORS! — • Strawberry.me. Claim your $50 credit and build momentum in your career with Strawberry.me/Awesome• Vanguard. Give your clients consistent results year in and year out with vanguard.com/AUDIOSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Charles Duhigg reviews his communication techniques for finding common ground in any conflict.— YOU'LL LEARN — 1) The three-step looping method for making others feel heard2) The secret principle for keeping conversations aligned3) How to uncover what people really want in a conversationSubscribe or visit AwesomeAtYourJob.com/ep1097 for clickable versions of the links below. — ABOUT CHARLES — Charles Duhigg is a Pulitzer Prize–winning investigative journalist and the author of Supercommunicators, The Power of Habit, and Smarter Faster Better. A graduate of Harvard Business School and Yale University, he is a winner of the National Academies of Sciences, National Journalism, and George Polk awards. He writes for The New Yorker and The New York Times Magazine, and was the founding host of the Slate podcast How To! with Charles Duhigg.• Book: Supercommunicators: How to Unlock the Secret Language of Connection• Book: The Power of Habit: Why We Do What We Do in Life and Business• Substack: "The Science of Better"• Website: CharlesDuhigg.com— RESOURCES MENTIONED IN THE SHOW — • Study: Granovetter study on The Strength of Weak Ties— THANK YOU SPONSORS! — • Strawberry.me. Claim your $50 credit and build momentum in your career with Strawberry.me/Awesome• LinkedIn Jobs. Post your job for free at linkedin.com/beawesome• Quince. Get free shipping and 365-day returns on your order with Quince.com/AwesomeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Wishlist: https://www.amazon.com/hz/wishlist/ls... Who should play Wonder Woman in the new DCU? On today's episode of The Kristian Harloff Show, we reveal our Top 5 Picks for Wonder Woman and break down who we think could take on the iconic role moving forward. But that's not all—there's a ton of movie and TV news to cover! Topics include: Top 5 Picks For Wonder Woman in James Gunn's DCU THE KING'S MAN star Harris Dickinson responds to X-MEN/Cyclops casting rumors → Read more here Marvel Studios reportedly meeting with Sam Raimi about a mysterious new project (and no, it's not Doctor Strange 3) → Full story Peacemaker Episode 7 preview teases Rick Flag Sr. seeking help from a surprising Superman ally → See details Rumors about Florence Pugh's Yelena Belova and her role in the next Avengers and Spider-Man films → Find out more It's a packed show full of DC, Marvel, and comic book movie news, plus our take on who should wear the tiara and wield the lasso in the DCU!

Check Out The Amazon Wish List: https://www.amazon.com/hz/wishlist/ls... Big news in the world of movies and entertainment today! On this episode of The Kristian Harloff Show, we're diving into some of the biggest stories making headlines. First up, SPIDER-MAN: BEYOND THE SPIDER-VERSE finally gets a new release date— and it's actually coming a little earlier than expected! We break down what this means for fans eagerly waiting for the next chapter in Miles Morales' story. We'll also cover Disney getting sued over the rights to Mickey Mouse, Denis Villeneuve confirming that we won't see a new James Bond cast until next year, Millie Bobby Brown taking on the role of an Olympic gymnast, and a new set clip from the upcoming Street Fighter movie that gives us our first tease at Ken and Chun-Li. Join Kristian as he shares his thoughts and reactions on all of today's topics! Topics include: SPIDER-MAN: BEYOND THE SPIDER-VERSE Gets A New, Slightly Earlier, Release Date Disney Gets Sued Over Rights to Mickey Mouse Villeneuve Won't Cast Bond Until Next Year Millie Bobby Brown To Play Olympic Gymnast “Street Fighter” Film Set Clip Teases Ken, Chun-Li SPONSORS: RUGIET: Ready to level up your confidence in the bedroom? Head to https://www.rugiet.com and use my promo code KRISTIAN for 15% off your first order. UPSIDE: Upside has given back $1 Billion dollars to its users. To find out how much you could earn, Download the FREE Upside App and use promo code KRISTIAN to get an extra 25 cents back for every gallon on your first tank of gas. PRIZEPICKS: Visit https://prizepicks.onelink.me/LME0/KR... and use code KRISTIAN and get $50 in lineups when you play your first $5 lineup! STRAWBERRY: Head to https://www.Strawberry.me/KRISTIAN to claim a special offer and get started. Stop settling. Start building the career you actually want.

Kristian talks about the Mouse House raising prices again! Are they nuts? He also answers all your questions! SPONSORS: RUGIET: Ready to level up your confidence in the bedroom? Head to https://www.rugiet.com and use my promo code KRISTIAN for 15% off your first order. UPSIDE: Upside has given back $1 Billion dollars to its users. To find out how much you could earn, Download the FREE Upside App and use promo code KRISTIAN to get an extra 25 cents back for every gallon on your first tank of gas. PRIZEPICKS: Visit https://prizepicks.onelink.me/LME0/KR... and use code KRISTIAN and get $50 in lineups when you play your first $5 lineup! STRAWBERRY: Head to https://www.Strawberry.me/KRISTIAN to claim a special offer and get started. Stop settling. Start building the career you actually want.