Podcasts about Sugar

0:00 Intro 0:05 Influence 1:49 Intelligence 5:14 Bloating 7:06 Attractiveness 10:22 Gift 13:11 Cheater Learn more about your ad choices. Visit megaphone.fm/adchoices

Dr Victoria Sampson is a leading integrative dentist, researcher, and founder of The Health Society clinic in London. She is internationally recognised for her pioneering work on the oral microbiome and its links to systemic health. In today's Moment, Dr Sampson reveals the link between oral bacteria and cancers, and how your daily habits - like when you brush your teeth or what you drink - can significantly influence your oral microbiome. She shares practical tips to protect your mouth and the domino effect that can have on your overall health. Listen to the full episode here: Spotify: https://g2ul0.app.link/cB5kBuhQ4Xb Apple: https://g2ul0.app.link/m1rg8qkQ4Xb Watch the Episodes On YouTube: https://www.youtube.com/c/%20TheDiaryOfACEO/videos The Health Society Clinic: https://www.thehealthsociety.co.uk/

Today, let's talk about immune support. With the festive season and colder months upon us, it's the perfect time to focus on practical strategies to help you build a resilient, balanced immune system. I share not only the science-backed basics—like sleep, stress management, and the realities of sugar and alcohol—but also my favorite low-tech tools and innovative supplements for fortifying your body's natural defenses.   Studies Mentioned: https://pubmed.ncbi.nlm.nih.gov/39544655/ https://pmc.ncbi.nlm.nih.gov/articles/PMC9471313/   Supplements Mentioned: XClear Nasal Spray BeeKeepers Naturals Throat Spray (Bee propolis) Manukora: Manuka Honey (save up to 31%) Puori: Terrific Vitamin C Effervescent Tablets includes Zinc, D3, Yerba Matte, Ginseng - use in the am (use code NAT for 20% off) Troscriptions - TroMMune, TroCalm, TroZZ (use NAT10, and get 10% off your first order) JustThrive: Spore Biotics (use code NAT20 for 20% off) LVLUP Health:Ultimate GI Repair (use code NAT at checkout for 20% off) Healthgevity: ImmunoRESTORE+ (use code LONGEVITY) Bioregulators: Pineal Gland and Thymus (use code LONGEVITY15 for 15% off )   Episode Timestamps: Balancing the immune system vs. boosting ... 00:01:32 Risks of an overactive immune response ... 00:02:55 Lifestyle practices for immune health ... 00:03:38 Sleep's role and practical sleep tips ... 00:04:41 Sugar's impact on immunity ... 00:09:05 Alcohol, mocktails, and immune suppression ... 00:15:26 Managing stress for immune support ... 00:18:19 Summary of key lifestyle strategies ... 00:24:36 Exercise: benefits and moderation ... 00:26:26 Top supplements for immune support ... 00:28:59 Propolis, Manuka honey, vitamins and probiotics ... 00:29:34 Bioregulators and peptide support ... 00:38:42 Sauna and light therapy for winter immunity ... 00:40:01 Take action before the holiday season ... 00:42:28   Our Amazing Sponsors: NootroPept by LVLUP: an advanced cognitive enhancement formula that combines fast-acting neuropeptides, cholinergic support, and mitochondrial-boosting compounds to sharpen mental clarity, memory, and long-term brain performance. Visit https://lvluphealth.com/ and use code NAT at checkout for 20% off.   Nat's Links:  YouTube Channel Join My Membership Community Sign up for My Newsletter  Instagram  Facebook Group

Byeeeee! Just kidding ... sort of! In what is a farewell episode for Flirtations, I must share that the show is taking a pause for the foreseeable future. In what was a difficult decision for the Flirt Board (me and my cat, Sugar), we're gonna unplug the mic for a minute. I can't thank you all enough for all of your streams and support of the Flirtcast, and I promise to come back with new episodes! It's been a life changing experience to bring you each of these conversations, and I thank you so much for listening to and sharing the show! All the episodes will continue to stream and the socials will continue to be active. I'll still be posting new things to your feeds and talking about all things flirting and dating! Inside this episode, I'll share more about why the show is taking a breather, where I'm at in my life (perhaps oversharing, I don't know!), and what's coming next. I'm so proud of this show and hope each episode inspires you to be your flirtiest self ever - and discover entirely new things about yourself along the way!

Clarence Ford was joined by Alexandra van Essche from Diabetes Alliance South Africa on the 2025 Diabetes Summit. Views and News with Clarence Ford is the mid-morning show on CapeTalk. This 3-hour long programme shares and reflects a broad array of perspectives. It is inspirational, passionate and positive. Host Clarence Ford’s gentle curiosity and dapper demeanour leave listeners feeling motivated and empowered. Known for his love of jazz and golf, Clarrie covers a range of themes including relationships, heritage and philosophy. Popular segments include Barbs’ Wire at 9:30am (Mon-Thurs) and The Naked Scientist at 9:30 on Fridays. Thank you for listening to a podcast from Views & News with Clarence Ford Listen live on Primedia+ weekdays between 09:00 and 12:00 (SA Time) to Views and News with Clarence Ford broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/erjiQj2 or find all the catch-up podcasts here https://buff.ly/BdpaXRn Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567See omnystudio.com/listener for privacy information.

Dr. Matthew Silver is a physical therapist, author, and owner of Alpha Project Phyzio and Performance in Maryland. His book Built to Run is now available. While he set his college's 8k record and made the all-conference team, injuries prematurely ended Matt's career, sparking his interest in physical therapy.  In today's conversation, we're talking about the different types of strength training that exist, their benefits and drawbacks, and how to integrate them into your training. It's important to recognize that not all strength training is the same. We're going to discuss traditional strength training, isometrics, and plyometrics. Each one is unique and has an important place in your training.  Additional Resources: Our complimentary strength series: strengthrunning.com/strength/ (explosivity, mistakes to avoid, case studies, example movements, etc). High Performance Lifting (Strength Running's flagship weightlifting course) Thank You Lever! I'm excited to partner with Lever - a bodyweight support system that helps you run further or faster with less effort and injury risk.   You've probably seen pro runners using Lever - it attaches to any treadmill and you hook into it like a harness. It effectively makes you lighter, enabling you to run more volume than you normally could with reduced injury risk, run faster with less effort, or return to running after an injury more effectively. Lever allows you to do more running with less risk. From building mileage, introducing faster workouts, aiding your return to running after a break, Lever has a place in every phase of training. The pro's have been using Lever for years, giving them the advantage of more training with fewer injuries. They're also common in physical therapy offices. Because you can run with less body weight, you can gain fitness and practice good technique without risking your recovery. Go to levermovement.com and use code Strength20 for 20% off any system (and that's with a capital S). If you're injury-prone or are looking to take a big swing at your goals this year, now is the time for Lever. That's levermovement.com with code Strength20 for 20% off any system. Thank you LMNT! A big thanks to LMNT for their support of this episode! They make electrolyte drinks for athletes and low-carb folks with no sugar, artificial ingredients, or colors. They are offering a free gift with your purchase at LMNT. And this does NOT have to be your first purchase. You'll get a sample pack with every flavor so you can try them all before deciding what you like best. And BIG news! Their newest flavor is now permanently available : LEMONADE SALT! LMNT's products have some of the highest sodium concentrations that you can find. Anybody who runs a lot knows that sodium, as well as other electrolytes like magnesium and potassium, are essential to our performance and how we feel throughout the day. If you're not familiar, LMNT is my favorite way to hydrate. They make electrolytes for athletes and low-carb folks with no Sugar, artificial ingredients, or colors. I'm now in the habit of giving away boxes of LMNT at group runs around Denver and Boulder and everyone loves this stuff. Boost your performance and your recovery with LMNT. They're the exclusive hydration partner to Team USA Weightlifting and quite a few professional baseball, hockey, and basketball teams are on regular subscriptions. So check out LMNT to get a free sampler pack and get your hydration optimized for the upcoming season. Thank you Gut & Green! Previnex's new Gut & Green Superfoods powder is my new go-to. It has organic barley and oat grass, alfalfa, spirulina, chlorella, kale and broccoli… and that's it. Their ingredients are backed by clinical data and contain three specific gut fibers that help promote GI health, digestion, reduced inflammation, and a better microbiome. With twice of the fiber of my last greens mix and a better flavor, it's a no brainer for me. It's like insurance against my diet (which isn't always as good as it should be) so I can feel my best throughout the day. Try it for yourself here at previnex.com and be sure to use code "JASONGREENS" to save 15% off your first order. Don't tell anyone, but if you put Gut & Green Superfoods powder in your cart, then the 15% off discount will work for anything else you add into your cart as well. Thanks Gut & Green!

In this week's “Extra Sugar”, we're going beyond the biosketch and learning much more about the real woman behind Dorothy Zbornak: Bea Arthur.  We're talking about her fearless advocacy, her trailblazing role in Maude — where she tackled issues like women's rights, aging, and reproductive freedom — and how that legacy paved the way for Dorothy and generations of strong female characters to come. So, grab a slice of cheesecake and join us as we celebrate the woman who proved that comedy could have a conscience — and that a well-timed glare could change the world.

Follow me: Website: https://www.hive.co/l/robinschulz Facebook: https://www.hive.co/l/robinschulzfacebook Spotify: https://www.hive.co/l/robinschulzspotify YouTube: https://www.hive.co/l/robinschulzyoutube Twitter: https://www.hive.co/l/robinschulztwitter Instagram: https://www.hive.co/l/robinschulzinstagram Robin Schulz ft. CLOVES - Old Friend [Warner Music Germany] Robin Schulz, Steve Aoki, LAWRENT - Bloodtype [Warner Music Central Europe] Sebastian Ingrosso - A New Day [SUPERHUMAN MUSIC] Robin Schulz ft. Francesco Yates - Sugar (Alok Remix) [Warner Music Germany] Ship Wrek & Disco Lines - I Don't Trust A Soul [EXPERTS ONLY] Vintage Culture - Do You [ANALYTIC TRAIL] Mau P - TESLA [INSOMNIAC] Calvin Harris - I'm Not Alone [ULTRA/COLUMBIA] Romain Garcia - Next To You [Anjunadeep] Dom Dolla ft. Daya - Dreamin [THREE SIX ZERO/COLUMBIA] Faul & Wad Ad vs. PNAU - Changes (Robin Schulz Remix) [WEPLAY] Things I Haven´t Told You – David Guetta Toman - Verano en NY [SOLID GROOVES] ZHU - Faded (HNTR Remix) [Broke] Super Flu - Believe (Robin Schulz Remix) [Nervous Records] Martin Garrix, Matisse & Sadko - Butterflies feat. BARBZ [Stampede] This show is syndicated & distributed exclusively by Syndicast. If you are a radio station interested in airing the show or would like to distribute your podcast / radio show please register here: https://syndicast.co.uk/distribution/registration

1.Milk & Sugar feat. Miriam Makeba – Hi – a -Ma (Pata Pata) 2.Dj Lhasa - Heaven Is a Place On Earth (D'azoo At Night 2008 Radio) 3.Tanga Team feat. 2 Eivissa - Big Fiesta (Video Mix) 4.Алена Свиридова - Розовый фламинго (MMx Studio remix) 5.Ricky Martin - Livin La Vida Loca (Dj AFFecta & Dj Ramis Radio Remix) 6.Cher - Believe (Almighty Definitive Radio Edit) 7.Andromeda Project - На Заре (Andromeda Project Remix) 8.R & G - Tango Tune (Single Edit) 9.Johnny Crockett - Theme from Shout (Hi Tack radio mix) 10.Dave Darell - Children (Club Radio Edit) 11.20 Fingers - Short Dick Man (DJ Fisun Remix) 12.Демо - Я не знаю 2010 (Dj Karas Remix) 13.Иванушки International - Кукла (Vengerov & Fedoroff Remix) 14.Global Deejays feat. Rozalla - Everybodys Free 15.Dancefloor Saints - Ten O'Clock Postman

Yogurt is touted as a health food that can help support the gut microbiome, but really, how healthy is yogurt? In this video, discover all the things you didn't know about yogurt. Your gut health depends on this!0:00 Introduction: Is yogurt bad for you? 0:10 Fermented foods 1:00 Yogurt side effects and benefits 3:10 Commercial yogurt vs. homemade yogurt5:11 Unhealthy facts about yogurt6:45 Processed yogurt ingredients 8:59 Probiotics, kefir, and sauerkraut The benefits of yogurt and other fermented foods do not lie in their ability to reseed the gut. The real benefit is the change in environment. Fermented and cultured foods change the pH and oxygen levels in the gut. They also provide food and metabolites for the gut microbes, which can also help activate dormant microbes. Many microbes have been suppressed by antibiotics, junk food, and other factors. Many of them are keystone microbes, which are vital for your gut health. Unless your yogurt says it contains live and active cultures, it's been double-pasteurized. Commercial yogurt typically ferments for 1 to 2 hours, whereas traditional homemade yogurt ferments anywhere from 8 to 36 hours. By the time you eat commercial yogurt, there are significantly fewer CFUs of bacteria than stated on the label.Sugar in yogurt can kill the friendly bacteria and feed pathogens in your gut. Added ingredients, such as pectin, gels, and guar gum, inhibit bacterial movement. Yogurt fermented for only 1 to 2 hours will not have the right texture or thickness, so ingredients such as modified food starch, carrageenan, and polysorbate 80 are added. These ingredients can destroy the mucosal layer of the gut, leading to leaky gut and inflammation. Many commercial yogurts contain artificial sweeteners, which are known to alter the gut microbiome.Many processed yogurts contain bioengineered food ingredients that may contain traces of glyphosate, a patented antibiotic. This means the very product you're consuming to support your gut health could be destroying your gut microbes. Probiotics contain significantly more microbes than yogurt. These freeze-dried microbes are often able to reach the large intestine and reseed the gut, especially when taken repetitively. Kefir, which contains both bacteria and yeast, is also a better option than yogurt.Sauerkraut is an excellent food for gut health. It contains polyphenols, postbiotics, SCFAs, sulforaphane, organic acids, glutamine, and the compound s-methylmethionine. Download my FREE essential guide to gut health here: https://drbrg.co/3WuQDLADr. Eric Berg DC Bio:Dr. Berg, age 60, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the Director of Dr. Berg Nutritionals and author of the best-selling book The Healthy Keto Plan. He no longer practices, but focuses on health education through social media.Disclaimer: Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients, so he can focus on educating people as a full-time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose, and it is not a substitute for a medical exam, cure, treatment, diagnosis, prescription, or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.

On a cold fall morning in October 1978, near Rock Rapids, Iowa, a crew burying telephone cables made the grim discovery of a young woman's body hidden in an overgrown ditch off Highway 182. With no identification found at the scene, the woman was immediately classified as a Jane Doe. For 27 years, Jane Doe lay beneath a gravestone reading "Unknown Female" before she finally reclaimed her name: Wilma June Nissen. Now, investigators and Wilma's daughter, Krissi, a daughter she never met, are trying to piece together Wilma's final years and finally solve her brutal murder. If you have any information about Wilma's murder, "Sugar" or "Peaches," please reach out to one of the following links: Crime Stoppers: 800-222-TIPS Cold Case Coalition Tip Line (385) 258-3313 Lyon County Sheriff's Office: 712-472-8300 And the Lyon County Sheriff's Office email: sheriff@lyoncountyia.com The Iowa Attorney General's Cold Case Unit 1-800-242-5100 and their email: coldcase@ag.iowa.gov Links to Krissi's social media and GoFundMe: Email: Justice4Wilma@aol.com Instagram: @wilma_june_nissen_cold_case Reddit: Wilma June Nissen cold case discussion page:  r/WilmaJuneNissen TikTok- Krissi_1977  X- @MyMomsMurder  And Krissi's Go Fund Me: https://gofund.me/663f6d31 If you have any information about Wilma's murder, here are the following links:  Lyon County Sheriff's Office: 712-472-8300 And the Lyon County Sheriff's Office email: sheriff@lyoncountyia.com Crime Stoppers: 800-222-TIPS Cold Case Coalition Tip Line (385) 258-3313 The Iowa Attorney General's Cold Case Unit 1-800-242-5100 and their email: coldcase@ag.iowa.gov Current Sheriffs of Lyon County: Sheriff Brian Hilt: (712) 472-8310 Amy Stoner (712) 472-8326 A huge thank you goes to Charity Dodd for sharing her research with us. You rock!! As always, thank you to our team. Listener Discretion by ⁠⁠⁠⁠⁠⁠⁠⁠⁠Edward October ⁠⁠⁠⁠⁠⁠⁠⁠⁠ Research & Writing by Lauretta Allen Executive Producers Nico & Jesse of The Inky Pawprint ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://theinkypawprint.com⁠⁠⁠ Sources: https://www.youtube.com/watch?v=k_zhYznrqiQ https://www.youtube.com/watch?v=QZKyyLs2Kx4 https://www.youtube.com/watch?v=Pk-_5Hfsk20 https://seasonofjustice.org/featured/wilma-june-nissen/ https://www.newspapers.com/image/131684186/?match=1&terms=dead%20body%20found%20Rock%20Rapids https://www.newspapers.com/image/358217961/?match=1&terms=dead%20body%20found%20Rock%20Rapids https://www.newspapers.com/image/336088160/?match=1&terms=dead%20body%20found%20Rock%20Rapids https://www.newspapers.com/image/337648775/?match=1&terms=Wilma%20June%20Nissen https://www.findagrave.com/memorial/193751059/june_eva-nissen (Wilma's mother's Findagrave entry) https://www.findagrave.com/memorial/19379833/wilma-june-nissen https://www.nwestiowa.com/news/new-lead-for-lyon-county-cold-case/article_31e9c062-1961-11e6-a014-53443c67e206.html https://www.findagrave.com/memorial/74110707/charles_clarence-nissen https://www.the-sun.com/news/14825036/wilma-nissen-cold-case-mom-murdered-krissi-atkisson-iowa/ https://www.newspapers.com/image/1174347428/?terms=%22June%20Eva%20Nissen%22 https://www.newspapers.com/image/1174347457/?match=1&terms=%22June%20Eva%20Nissen%22 .https://www.jurrensfuneralhome.com/obituaries/4722694 Det Craig Vinson obituary https://projectcoldcase.org/2025/05/12/wilma-nissen/ https://www.newspapers.com/image/335769175/?match=1&terms=%22John%20Van%20Gammeren%22 https://www.dglobe.com/news/perjury-charges-dismissed-in-cold-case-murder Petition: https://c.org/wPThnwH2LC  Learn more about your ad choices. Visit megaphone.fm/adchoices

Guest: Alex TomoffWhen you think of weather and meteorology, you probably picture storm chasers, satellites, or your local forecast. But what about chocolate? At Mars, Inc. — the company behind favorites like M&M's and Snickers — weather isn't just background noise, it's a critical part of the business. From the cocoa fields that depend on rainfall, to the sugar supply impacted by drought, to the logistics of getting chocolate safely from factory to shelf, weather touches every step. And standing at that intersection is today's guest: Alex Tomoff, the meteorologist of Mars, Inc. We'll find out how forecasting shapes the future of candy, agriculture, and sustainability — and yes, even your sweet tooth.Chapters00:00 The Intersection of Weather and Chocolate01:46 Alex Tomoff's Journey to Meteorology04:38 Day-to-Day as a Meteorologist at Mars, Inc.07:44 Understanding Key Ingredients: Cocoa, Sugar, and Peanuts10:50 Break 110:52 Climate Change and Its Impact on Cocoa Production13:40 Logistics and Supply Chain Challenges16:29 Weather Risk Communication in the Private Sector20:25 Break 220:27 Sustainability Initiatives at Mars, Inc.22:35 Innovations in Agriculture and Climate Resilience25:24 The Role of Technology in Weather Forecasting28:27 Advice for Aspiring MeteorologistsSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of the Adjusted Reality podcast, Dr. Sherry McAllister welcomes entrepreneur, author and citizen scientist Daniel Trevor. He is the CEO of NutraNuva Anti-Aging Science and author of Unholy Trinity: How Carbs, Sugar & Oils Make Us Fat, Sick & Addicted and How to Escape Their Grip. Daniel's story is one of remarkable transformation. After facing multiple silent health conditions, he made the bold decision to take control of his health. Through rigorous self-study, lifestyle changes and innovative nutritional strategies, Daniel reversed these conditions and discovered a powerful framework for living younger, longer and stronger. In this conversation, Daniel shares the science behind the “unholy trinity” of modern diets, reveals how daily dietary choices can compound into lasting vitality and offers practical insights on slowing or reversing the aging process. His journey is proof that with the right knowledge and discipline, it's possible to rewrite your health story at any stage of life.If you've ever wondered what it takes to reclaim your energy, protect your body from modern disease and truly thrive as you age, this episode is for you!In the Adjusted Reality podcast, well-known athletes, celebrities, actors, chiropractors, influencers in the wellness industry, and other podcasters will talk with host Dr. Sherry McAllister, president, F4CP, about their experiences with health and wellness. As a special gift for listening today visit f4cp.org/health to get a copy of our mind, body, spirit eBook which focuses on many ways to optimize your health and the ones you love without the use of drugs or surgery. Follow Adjusted Reality on Instagram. Find A Doctor of Chiropractic Near You.Donate to Support the Chiropractic Profession Through Education. Pre-order the Adjusted Reality book: https://www.f4cp.org/adjusted-reality/

My guest on The British Food History Podcast today food historian and friend of the show Sam Bilton, podcaster and author of Much Ado About Cooking Delicious Shakespearean Feasts for Every Occasion, published by Headline and commissioned by Shakespeare's Globe. It was, of course, a great opportunity to talk about the food of Shakespearean England as well as the food and drink references in Shakespeare's plays, and what they meant to those watching the plays at the time they were first performed.We talked about lots of cookery manuscripts, the importance of keeping historical recipes relevant, capons, Early Modern bread and greedy Falstaff's sack, amongst many other things.Those listening to the secret podcast can hear about horrible, sweet spinach tarts, Early Modern cakes, possets and more!Much Ado About Cooking by Sam BiltonSam's websiteFollow Sam on BlueSky, Insta and Threads @mrssbiltonComfortably HungryAis for Apple: An Encyclopaedia of Food & DrinkRemember: Fruit Pig are sponsoring the 9th season of the podcast. Visit their website www.fruitpig.co.uk to learn more about them, their journey, to find your local stockist and access their online shop.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.Things mentioned in today's episodeThe Globe TheatreWho is Falstaff?Books discussed or mentioned and further readingFirst Catch Your Gingerbread by Sam BiltonKnead to Know: A History of Baking by Neil ButteryA Dark History of Sugar by Neil ButteryEnglish Bread & Yeast Cookery by Elizabeth DavidThe Good Housewife's Jewel by Thomas Dawson

When you pick up a bottle of champagne, do you know what the letters RM or NM mean? In this episode of Got Somme, Carlos breaks down the codes behind the label and why they completely change the flavour, quality, and story inside your glass. From grower champagnes to the big houses like Krug, Moët & Chandon and Veuve Clicquot, we explore what makes one bottle taste unique while another stays consistent year after year. Carlos and Angus taste through five different styles — including Brut Nature, Rosé de Saignée, Grand Cru, and Vintage Champagne — explaining how sugar levels, vineyard ownership, and blending practices shape each glass. Whether you’re a champagne lover, a curious drinker, or just want to sound like you know your stuff next time you’re at the bar, this episode is for you. Sponsors: RIEDEL Wine Glasses: https://www.riedel.com/en-au/shop#sort=bestSeller (Use code: GOTSOMME at check out for 20% off) Grays.com Buy the wine, drink the wine where we get ours: https://www.grays.com/search/wine In this episode:• What RM (Récoltant Manipulant) and NM (Négociant Manipulant) really mean• How rosé champagne gets its colour• The difference between Brut, Extra Brut, and Brut Nature• Why some bottles taste the same every year (and why that’s impressive)• What “Grand Cru” and “Premier Cru” actually represent• How Krug builds an “orchestra” of wines for each vintage Chapters: 0:00 – Introduction – Welcome to Got Somme & the focus on champagne0:30 – RM vs NM – What these labels mean and why it matters2:12 – Five Champagnes Tasted – Overview of the lineup3:36 – Grower Champagne & Personal Picks – Why RM is sought after5:02 – Big Houses & Consistency – How Moët, Veuve Clicquot, Krug blend wines7:22 – Orchestra Analogy – How Krug’s cellar master blends hundreds of wines9:46 – Vintage vs Non-Vintage – Differences in aging and style12:07 – Unique Grapes & Pinot Blanc/Gris – Expanding beyond classic varieties13:50 – Rosé Champagnes – How color is created and pressing techniques16:06 – Brut vs Brut Nature vs Extra Brut – Sugar levels and taste impact18:32 – Premier Cru & Grand Cru – Top regions & why it matters20:17 – Tasting RM Producers – Frederic Savard, Paul de Tune & others22:08 – Vintage Champagne Explained – Aging requirements and complexity25:14 – Takeaways on Labels & Buying Tips – NM vs RM insights26:53 – Closing Thoughts & Call to Action – Engage with us & subscribThis podcast proudly presented by Grays.com: https://www.grays.com/search/wine-and-more?tab=itemsSee omnystudio.com/listener for privacy information.

Dr. Daryl Gioffre is a renowned longevity and gut microbiome specialist, known for his Acid-Kicking approach to nutrition that empowers clients to combat inflammation and unlock their peak health and energy. Once a self-proclaimed "sugar addict," Dr. Gioffre has transformed himself into a champion of wellness and healer for others. He and Heather talk everything about your Gut, Auto-Immune, Microbiome, Inflammation, the toxicity of Sugar and some practical hacks for treating constipation and other ailments. Dr. Gioffre is committed to reshaping the landscape of nutrition and holistic well-being. As the visionary behind the acclaimed Alkamind and Kick Acid Enterprises brands, he combines his expertise in nutrition and his qualifications as a board-certified chiropractor. He is also a bestselling author of Get Off Your Acid and Get Off Your Sugar: Burn the Fat, Crush Your Cravings, and Go From Stress Eating to Strength Eating. A familiar face on popular television shows such as Live with Kelly and Ryan, Access Hollywood, and Good Day New York, Dr. Gioffre has also been featured in major publications including People Magazine, Vogue, US Weekly, Cosmopolitan, and The New York Post. Dr. Daryl OFFER:  Dr. Daryl is offering great discounts for HHH listeners and viewers as discussed in the episode: His website: ⁠https://www.getoffyouracid.com/pages/about-dr-daryl⁠ Link to the gut testing kits: ⁠https://www.drdaryl.com/labs61812613⁠ use code HEATHER15 for a 15% discount on checkout. Same for ⁠Alkamind products⁠. Use code at checkout HEATHER15 for 15% discount off all products. Website: ⁠www.heatherthomson.com⁠ Social Media:  IG: ⁠https://www.instagram.com/iamheathert/⁠                     You Tube: ⁠https://youtube.com/@iamheathert?si=ZvI9l0bhLfTR-qdo⁠ SPONSOR: BLISSY: Because you're a listener, Blissy is offering 60-nights risk-free PLUS an additional 30% off when you shop at www.Blissy.com/HeatherPod. Your skin and hair will thank you! Learn more about your ad choices. Visit megaphone.fm/adchoices

What if the cancer treatment that works best is the one pharmaceutical companies can't profit from? What if one of the cancer treatments that works best is the one the pharmaceutical companies can't profit from?!Dr. Katie sits down again with Professor Thomas Seyfried to explore why the medical system resists alternative approaches to a disease that claims over 1,700 lives daily in the U.S., and what's actually driving cancer at the cellular level. They reveal a specific therapeutic strategy that targets both fuels cancer cells depend on to survive.Dr. Seyfried explains how cancer isn't the genetic lottery you've been led to believe, it's a metabolic condition with a metabolic solution. You'll learn why your body's normal cells thrive on completely different fuel than cancer cells do, and how a compound called DON (a glutamine antagonist) combined with therapeutic ketosis creates conditions where healthy cells flourish while cancer cells can't survive. Chapters:00:13:25 – Starving the Tumor00:16:22 – The Banned Cancer Drug00:21:03 – Beyond the Keto Diet00:32:00 – Why Healing Threatens the ‘System'00:37:15 – The Genetic MythDr. Katie and Dr. Seyfried discuss the practical challenges patients face when trying to find providers who understand this science, why measuring your glucose-ketone index matters more than following any specific meal plan.Dr. Seyfried's research team is seeing remarkable outcomes in advanced cases that conventional medicine has given up on, and he shares exactly what that approach looks like.Listen and learn why the paradigm shift in cancer management isn't just coming, it's already here, waiting for the rest of the world to catch up.Dr. Seyfried: https://www.bc.edu/bc-web/schools/morrissey/departments/biology/people/faculty-directory/thomas-seyfried.htmlAccess the FREE Water Fasting Masterclass Now: https://www.katiedeming.com/the-healing-power-of-fasting/ Transform your hydration with the system that delivers filtered, mineralized, and structured water all in one. Spring Aqua System: https://springaqua.info/drkatieMORE FROM KATIE DEMING M.D. Work with Dr. Katie: www.katiedeming.com 6 Pillars of Healing Cancer Workshop Series - Click Here to Enroll Follow Dr. Katie Deming on Instagram: https://www.instagram.com/katiedemingmd/ Email: INFO@KATIEDEMING.COM Please Support the Show Share this episode with a friend or family member Give a Review on Spotify Give a Review on Apple Podcast Watch on Youtube: https://youtube.com/playlist?list=PL5LplU70TE9i01tW_7Tozi8b6X6rGBKA2&si=ZXLy5PjM7daD6AV5 DISCLAIMER: The Born to Heal Podcast is intended for informational purposes only and is not a substitute for seeking professional medical advice, diagnosis, or treatment. Individual medical histories are unique; therefore, this episode should not be used to diagnose, treat, cure, or prevent any disease without consulting your healthcare provider.

What if the very foods we think are nourishing our children are actually setting them up for a lifetime of metabolic dysfunction? In this unfiltered conversation, meat industry veterans Jon Engleson and Yuda Holtzberg pull back the curtain on how ultra-processed foods have hijacked childhood nutrition, creating what they call "the three Cs crisis" - cookies, candy, and cake as meal replacements.Dr. Philip Ovadia and Jack Heald dive deep with these food industry insiders who've spent decades watching the transformation of simple ingredients into chemical cocktails. From hot dogs loaded with corn syrup to "zero sugar" potato chips that spike blood glucose higher than table sugar through maltodextrin, this conversation exposes the gap between what parents think they're feeding their kids and what's actually happening.The discussion moves beyond problem identification into practical solutions, exploring how traditional food preservation methods - the kind used for centuries before industrial processing - can provide genuinely nourishing alternatives. Learn why a five-year-old asks for "Joburg" instead of breakfast cereal, and how shifting our food investment mindset could reshape both individual health and industry practices.This isn't just another nutrition podcast - it's a roadmap for parents navigating a food system designed for profit over health, with actionable insights for breaking the cycle of processed food addiction before it takes hold.BIG IDEA"The true test is if you give a product to a 9-year-old, a 7-year-old, 11-year-old, there's no way they're gonna eat something that they don't like - so when kids naturally choose real food over processed alternatives, it proves that addiction to artificial ingredients is learned, not innate."Contact Jo Berg MeatsInstagram: Joburg Meats (@joburgmeats)Use this link for a 15% discount: https://joburgmeats.com/ifixheartsSend Dr. Ovadia a Text Message. (If you want a response, you must include your contact information.) Dr. Ovadia cannot respond here. To contact his team, please send an email to team@ifixhearts.com Like what you hear? Head over to IFixHearts.com/book to grab a copy of my book, Stay Off My Operating Table. Ready to go deeper? Talk to someone from my team at IFixHearts.com/talk.Stay Off My Operating Table on X: Dr. Ovadia: @iFixHearts Jack Heald: @JackHeald5 Learn more: Stay Off My Operating Table on Amazon Take Dr. Ovadia's metabolic health quiz: iFixHearts Dr. Ovadia's website: Ovadia Heart Health Jack Heald's website: CultYourBrand.com Theme Song : Rage AgainstWritten & Performed by Logan Gritton & Colin Gailey(c) 2016 Mercury Retro RecordingsAny use of this intellectual property for text and data mining or computational analysis including as training material for artificial intelligence systems is strictly prohibited without express written consent from Dr. Philip Ovadia.

"... brush your teeth in the day to keep your friends; and brush your teeth at night to keep your teeth" Habits turn good health into (a lifetime of) great health! Taking care of our teeth and dental health directly impact your physical health. Your dental health can strengthen your immune system – make sure you keep your immune system working optimally by taking care of your mouth! Our guest this week is Oral Hygienist, Natasha Swart, and she explains in detail why the food we eat, the (energy) drinks we consume, the vaping we do, and our brushing habits can be the vital difference between illness and health, later in life. Brought to you by Epi-Max Baby & Junior - Our Family, for Your Family. Sponsored by Curaprox and supported by Jacaranda FM.

Is it possible to maintain mental acuity well into your golden years? How do we assess ourselves (instead of waiting to see)? Dr. Dale Bredesen earned his M.D. from Duke University Medical Center & served as Chief Resident in Neurology at the University of California. He's now a Neuroscience researcher & internationally recognized expert in the mechanisms of neurodegenerative diseases. His newest book is The Ageless Brain: How to Sharpen and Protect Your Mind for a Lifetime. In this episode, we cover helpful early detection tests, the stages of decline & proven protocols for brain health. If you like this episode, you'll also like episode 285: IS HEART COHERENCE A CHAOS CURE-ALL? HEALTH, BEHAVIOR & INTUITION Guest:https://a.co/d/jawEi3J https://www.apollohealthco.com/ https://www.facebook.com/drdalebredesen/abouthttps://x.com/DrDaleBredesen https://www.instagram.com/apollohealthco/  Host:  https://www.meredithforreal.com/  https://www.instagram.com/meredithforreal/ meredith@meredithforreal.comhttps://www.youtube.com/meredithforreal  https://www.facebook.com/meredithforrealthecuriousintrovert  Sponsors: https://www.jordanharbinger.com/starterpacks/ https://www.historicpensacola.org/about-us/  00:00 — Why we excuse brain blips01:02 — The doctor redefining “inevitable” Alzheimer's02:15 — Early detection that starts in your kitchen03:40 — Prevention without the sales pitch05:00 — The four stages of cognitive decline07:00 — How to know if you're in stage two08:30 — The MOCA test and what scores really mean11:30 — When neurodivergence clouds self-awareness12:15 — Free tools to gauge your brain health13:00 — Alzheimer's vs. Parkinson's: the subtle difference15:00 — How toxins quietly cripple your mitochondria17:00 — Early signs of Parkinson's most people ignore18:30 — The gut-brain link you need to know20:00 — Mold, metals, and the six “bad guys”22:00 — Functional vs. conventional medicine: finding real help24:00 — Why doctors must ask “why,” not “what”26:00 — The emotional weight of pursuing vitality28:00 — True or false: the biggest Alzheimer's myths30:00 — The genetic odds—and how to beat them31:30 — Oral health and Alzheimer's connection33:00 — The seed oil and statin debate34:30 — Fighting the medical bystander effect38:00 — Ketones, cold plunges, and other brain hacks40:00 — The real deal on nootropics and psychedelics42:30 — When memory and music come back to life44:00 — Screen time, circadian rhythms, and your cognition47:00 — Sugar: the brain's ultimate saboteur49:00 — The KetoFlex 12/3 diet for brainspan52:00 — How sleep detoxes your brain55:00 — Exercise as neuroprotection57:00 — The caregiving paradJoin me and Scott Johnson for a virtual meet up! Thursday, November 6th at 6pm US Central Time.https://us02web.zoom.us/j/89420413041?pwd=n7U64pcT5kNa4bxIEgerlHvj45yblg.1#successRequest to join my private Facebook Group, MFR Curious Insiders https://www.facebook.com/share/g/1BAt3bpwJC/

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Neoborn Caveman opens with a satirical reflection on life's mutual interactions and unfulfilled expectations, critiquing government and corporate intrusions—like dynamic pricing scams and AI coercion (e.g., Grok's 'hallucinations')—that undermine sovereignty and privacy. NC condemns Minnesota's teachers' union for promoting early sex education (including incest concerns), spotlights Jim McMurtry's Kafkaesque Canadian case, debunks alien/UFO distractions amid elite war games and military resource exploitation, and explores historical injustices through Proclamation 1625's Irish enslavement under British rule, calling for monarch reparations while drawing parallels to African slavery. He emphasizes inner peace over triggered hate, righteous rage for community defense, ethical stances against fake nudes and porn consumption, and affirming personal worth while encouraging blessings to others.Music guests: Sweet Water, pMad, Neoborn CavemanKey TakeawaysSovereignty requires rejecting corporate and political overreach.Political figures' histories (e.g., Keir Starmer's communist ties) reveal hidden agendas and absurdities.Historical enslavements like the Irish demand truthful acknowledgment and reparations from monarchs.Respecting differences builds stronger communities.Affirmations of worth counter societal pressures.Ethical rants: Stop creating/sharing fake images and consuming porn—it's bad for the soul.Independent thought resists manipulative narratives.Sound Bites"We are always forked over by the government, by the agencies, by the corporations and quite often by each other.""Do you think it's really good to encourage children for incest and other things like in Minnesota?""Keir Double Forking Starmer, you know, the communist camp lover.""King James I had this proclamation, ordering the Irish be placed in bondage.""The Irish and African slaves were housed together and were forced to mate.""Everybody's talking about reparations. Let's talk about Irish reparations."Chapters00:00 Intro and Welcome: Satirical Take on Life and Mutual Interactions00:02:32 Host Introduction and Critique of Government as Parasites00:04:55 AI Coercion, Hallucinations, and Linked Systems Impacting Daily Life00:07:21 Personal Encounter with Dynamic Pricing in Stores00:09:40 School System Flaws and Reference to Jim McMurtry's Case00:12:01 Distractions from Real Issues: Aliens, UFOs, and Military Inventions00:14:21 Elite Games, Price Gouging, and Calls for Resistance00:16:22 A Bug's Life Analogy for Dealing with Parasitical Leaders00:20:13 Welcome Back: No Green Tea, Sugar in Food, and Health Rants00:22:32 Teen Issues: AI Tools Creating Fake Nude Images and Lawsuit Details00:24:53 Take It Down Act and Challenges in Filing Complaints00:27:22 Accent Struggles, Government Shutdowns, and Feudal Systems00:29:45 Societal Upside-Down: System Failures, Kids' Safety, and Tax Mismanagement00:32:02 Handling AI-Generated Images: Self-Protection and Community Fixes00:34:29 Rant on Ethics: Stop Creating/Sharing Fake Images and Consuming Porn00:39:39 Show Support, Helping Vulnerable People, and Making Life Better00:42:01 Inner Peace, Righteous Rage, and Avoiding Triggered Hate00:44:30 Proclamation 1625: America's Enslavement of the Irish and Historical Parallels00:48:11 Cultural Segment: Poetry Plans, Closing Blessings, and FarewellGather for unfiltered rambles at patreon.com/theneoborncavemanshow -free join, chats, lives.Humanity centered satirical takes on the world & news + music - with a marble mouthed host.Free speech marinated in comedy.Supporting Purple Rabbits. Hosted on Acast. See acast.com/privacy for more information.

Descubre cómo piensan y actúan las mujeres cuando un hombre les atrae: señales, miradas, límites y contradicciones.Desde la friendzone hasta los hombres feminizados, esta charla revela verdades incómodas sobre la atracción y la dinámica moderna.

With today's story, you get a small glimpse into what it's like, to be a maple syrup/sugar producer. We read the story "The Maple-Sugar Story" which comes to us from the book "The Sandman: His Farm Stories" written by William J. Hopkins.   Website: http://www.thefightingmoose.com/   Blog https://thefightingmoosepodcast.blogspot.com/   iTunes: https://itunes.apple.com/us/podcast/the-fighting-moose/id1324413606?mt=2/   Story (PDF): http://ww.thefightingmoose.com/episode475.pdf   Reading List: http://www.thefightingmoose.com/readinglist.pdf   YouTube: https://youtu.be/eqaCrtR8oSI/   Book(s): "The Sandman: His Farm Stories" http://www.gutenberg.org/ebooks/36185   Music/Audio: Artist – Analog by Nature http://dig.ccmixter.org/people/cdk   National Aeronautics and Space Administration (NASA): http://www.nasa.gov   Song(s) Used: cdk - Sunday by Analog By Nature (c) copyright 2016 Licensed under a Creative Commons Attribution (3.0) license. http://dig.ccmixter.org/files/cdk/53755 

In this episode, I speak with Dr. Anju, a former family doctor who shifted into functional medicine after realizing that treating symptoms wasn't enough… She wanted to help people truly heal.Dr. Anju and I talk about:How growing up in India with home-cooked meals shaped her view on foodWhat led her to question the limits of conventional medicineWhy she now sees sugar as a major disruptor to health, and encourages patients to cut it out completelyHow sugar affects hormones, energy, and cravingsWhat functional medicine really means (and how it differs from the mainstream approach)Why eating well isn't about perfection, but about finding what works for your bodyDr. Anju shares her personal health journey, how she guides her patients through holistic change (starting with cutting sugar, dairy, and gluten), and why she believes no one has to suffer. To get personalized guidance from me, plus support and accountability in a small group... apply here to join the 90-day program, Freedom from Cravings Formula TODAY.Do the Cravings Quiz and take the first step to get rid of your cravings! Struggling with cravings? Download your 5 tips HERE to discover how you can get rid of cravings... even when you feel tired or stressed.To rate and review this podcast: scroll down in your podcast player on your phone and click on the stars. To leave a review, scroll down a little more and click on "Write a Review". Once you've finished, select “Send” or “Save” in the top-right corner. If you've never left a podcast review before, enter a nickname. Your nickname will be displayed on your review. After selecting a nickname, tap OK. Your review may not be immediately visible, but it should be posted soon. Thank you! - NettaDisclaimer: Information provided by Life After Sugar is not designed to and does not provide medical advice, professional diagnosis, opinion, treatment or services to you or to any other individual. This is general information for educational purposes only. The information provided is not a substitute for medical or professional care. Life After Sugar is not liable or responsible for any advice, information, services or product you obtain through Life After Sugar. You should always seek...

SoulGood 1202 (SG1202) featuring Milk and Sugar

Réécoutez le FG avec Milk & Sugar du vendredi 31 octobre 2025

Our sons Shootar and Stabbar that we got from the sperm bank tricked us into eating a candy called Wiener Zucker and saying it was good so we brought them back. Barstool Milking Factory on a Kindle Fire is the new Uncle John's Bathroom Reader. Dr Witnesser is right about Christmas but wrong about Saturday. We need to find Amara and find out what it is as well

Step inside the Stomping Grounds Cafe with Annalia, the energetic owner serving up sunshine, sugar comas, and small-town charm in Durand, Michigan. Discover how she went from barista to boss, the wild ride of running a local favorite, and the secret behind their legendary “freak shakes.” Annalia shares the highs, the chaos, and the heartwarming community spirit that keeps her going. You'll learn what it takes to thrive as a small business owner, and why supporting local matters more than ever. Tune in for inspiration, laughs, and a taste of Michigan's best coffee culture!Address:200 N Saginaw St, Durand, MI 48429Links:Stomping Grounds Cafe (Facebook) Subscribe to our Email Newsletter: https://totalmichigan.com/join/Find us on Facebook: https://facebook.com/totalmichiganWatch on YouTube: https://youtube.com/@totalmichigan

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

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

She's back, and she's holding nothing back. In this highly anticipated follow-up, Sugar Baby Taylor returns to catch up with Marcus after a whirlwind few years that took her sugar dating life in unexpected directions. From thrilling highs to painful lessons, Taylor opens up about the moments that tested her confidence, reshaped her boundaries, and ultimately pushed her to explore new ways of expressing herself — including her leap into OnlyFans.Listeners get a front-row seat to the raw realities behind the glamour, as Taylor discusses what really happens when sugar dating overlaps with online content creation. She reveals the emotional toll of balancing fantasy and authenticity, how the money and attention changed her perspective, and what she's learned about trust, independence, and staying true to herself in a lifestyle that often blurs the lines.Marcus dives deep with thoughtful (and at times hilarious) questions about the business side of OnlyFans, the shifting expectations in sugar arrangements, and how Taylor's mindset has evolved since her first appearance on the show. Together, they unpack the differences between attention and affection, what real connection looks like in this world, and whether the sugar lifestyle still delivers on its promises.Whether you're a long-time listener or new to Secrets of a Sugar Daddy, this episode is packed with insight, laughter, and brutal honesty from one of the show's most talked-about guests.November 14-16, 2025 Party Application www.secretsofasugardaddy.com/services-2 Sugar Daddy party sponsorship details: info@secretsofasugardaddy.com Become a VIP Supporter of the show at www.patreon.com/secretsofasugardaddypodcast Share your stories, questions, and comments at www.secretsofasugardaddy.comFollow us on Instagram at www.instagram.com/secretsofasugardaddySubscribe to our YouTube channel at www.youtube.com/@secretsofasugardaddyTaylor's Instagram https://www.instagram.com/badgirltaylorxxhttps://onlyfans.com/xotaylorworld

An ode to the horniest group of short kings since The Monkees. Sugar, we're going down! Me and Ashley's Fall Out Boy Hate F**k playlistAshley's podcast Good Noticings Patrick Stump's upsetting op-ed Hosted on Acast. See acast.com/privacy for more information.

In this powerful episode of Healthy Mind, Healthy Life, host Avik Chakraborty sits down with certified nutritionist and health coach Karin Adoni to unpack the biggest misconceptions about working with a nutritionist. They explore why so many people fear judgment or extreme restrictions, how diet culture has shaped unhealthy narratives, and why food isn't the enemy. Karin shares why weight loss is more about lifestyle than genetics, how sugar holds such power over us, and practical steps to break free from toxic eating cycles. This conversation goes beyond meal plans—it's about reclaiming food as a source of empowerment, not guilt. About the Guest:Karin Adoni is a certified nutritionist, health coach, author, and founder of Me Supplements. After overcoming her own struggles with emotional eating and restrictive dieting, Karin now helps thousands transform their relationship with food. Her mission is clear: to break the toxic cycles of guilt, shame, and deprivation, and to empower people with sustainable, nourishing habits that support both mind and body. Key Takeaways: The biggest myth: nutritionists won't force you to “eat only salads” or judge you. Weight loss is far more influenced by habits and environment than by genetics. The diet industry profits from unsustainable extremes—long-term health comes from balance. Sugar addiction is real, driven by dopamine cycles similar to other addictions. Building a healthy relationship with food means no more “all or nothing” mindset. Connect with Karin:Visit karinadoni.com or DM her on Instagram https://www.instagram.com/karinadoninutrition/ to learn more about her programs and coaching.   Want to be a guest on Healthy Mind, Healthy Life? DM on PM – Send me a message on PodMatch:DM Me Here:https://www.podmatch.com/hostdetailpreview/avikTune to all our 15 podcasts:https://www.podbean.com/podcast-network/healthymindbyavikSubscribe To Newsletter:https://healthymindbyavik.substack.com/Join Community:https://nas.io/healthymind Stay Tuned And Follow Us!YouTube – https://www.youtube.com/@healthymind-healthylifeInstagram – https://www.instagram.com/healthyminds.podThreads – https://www.threads.net/@healthyminds.podFacebook – https://www.facebook.com/podcast.healthymindLinkedIn – https://www.linkedin.com/in/reemachatterjee/ | https://www.linkedin.com/in/avikchakrabortypodcaster #podmatch #healthymind #healthymindbyavik #wellness

In this episode, we sit down with Mark Bell.. elite powerlifter, inventor of the Slingshot, and host of the Power Project Podcast. Known for his raw honesty and relentless discipline, Mark has spent decades exploring what it means to build true strength, not just in the gym, but in every corner of life. From setting world records on the platform to building one of the most influential fitness brands in America, Mark's story is one of constant evolution. We talk about: How to develop discipline when motivation dies Why simplicity beats complexity in both training and business The role of pain, suffering, and consistency in long-term growth What it takes to navigate the world of nutrition The nuance of sugar fasting This conversation cuts through the noise. No gimmicks, no fake gurus, just hard-earned wisdom from a man who's been in the trenches. Mark reminds us that strength is more than muscle. It's the courage to keep showing up, the humility to learn, and the discipline to stay grounded when everyone else is distracted. SPONSORS RAMP HEALTH: https://www.ramphealth.co/2AM BASED SUPPLEMENTS: https://basedsupplements.co/2am - Code 2AM BUTCHERBOX: https://shop.butcherbox.com/2ampodcast - Code 2AMPODCAST for free meat + $20 off EKSTER: https://shop.ekster.com/2ampodcast - Get up to 30% off using code 2AM

LIVE DJ MIX AT FANTASY ATL FEAT MC SUGAR BEAST | R&B , DANCEHALL , AFROBEATS , AMAPIANO , TRAP MIX 2025 by Djmagickenny Mixtapes

Rue McClanahan once said, “People always ask me if I'm really like Blanche. And I say, ‘Well, Blanche was just Rue with the volume turned up.'” In this week's “Extra Sugar”, we're raising a slice of cheesecake to Rue, learning about her five-decade career, some of the diverse roles she had after Golden Girls, AND how she got that name: Rue. And, as always, thank you for being a friend!

Andrew and Dominique know almost nothing about D'Angelo, so if they didn't do a D'Angelo episode now, they might never learn. We enlist LiteFM midday host and National Black Radio Hall of Famer Helen Little to help fill in the gaps in our knowledge. Helen has worked at heritage R&B radio stations in both New York and Philadelphia since the '90s. She was in on the proverbial ground floor of D'Angelo's pop career, met him numerous times and has a strong connection to his first two studio albums.Tell us about your first listen @AtFirstListenPodcast on Instagram!Subscribe so you don't miss an episode. (Episode 42.)

Follow me: Website: https://www.hive.co/l/robinschulz Facebook: https://www.hive.co/l/robinschulzfacebook Spotify: https://www.hive.co/l/robinschulzspotify YouTube: https://www.hive.co/l/robinschulzyoutube Twitter: https://www.hive.co/l/robinschulztwitter Instagram: https://www.hive.co/l/robinschulzinstagram AMTRAC - Generator [ANJUNADEEP] Pawsa - A Little Bit Funkier [PAWSA] Toman - Verano en NY [SOLID GROOVES] ZHU - Faded (HNTR Remix) [Broke] Super Flu - Believe (Robin Schulz Remix) [Nervous Records] (TOTW) Kolter - Liquor Store (feat. Nate Dogg) [Disorder] Robin Schulz ft. CLOVES - Old Friend [Warner Music Germany] Robin Schulz, Steve Aoki, LAWRENT - Bloodtype [Warner Music Central Europe] Sebastian Ingrosso - A New Day [SUPERHUMAN MUSIC] Robin Schulz ft. Francesco Yates - Sugar (Alok Remix) [Warner Music Germany] Ship Wrek & Disco Lines - I Don't Trust A Soul [EXPERTS ONLY] Vintage Culture - Do You [ANALYTIC TRAIL] Mau P - TESLA [INSOMNIAC] Calvin Harris - I'm Not Alone [ULTRA/COLUMBIA] Romain Garcia - Next To You [Anjunadeep] This show is syndicated & distributed exclusively by Syndicast. If you are a radio station interested in airing the show or would like to distribute your podcast / radio show please register here: https://syndicast.co.uk/distribution/registration

Energetic Health Institute Radio with Holly Whalen – Everything in nature slows down when the light fades—trees, animals, even the soil. Only humans try to outpace the darkness with caffeine and Christmas lights. But our bodies are seasonal. They crave rest, warmth, and rhythm. Ignoring that rhythm leads to fatigue, anxiety, and burnout. Listening to it? That's how you build real immunity...

In this episode we discuss:   Why glucose and fructose are not the primary drivers of AGE formation  Whether blood sugar spikes cause glycation  How fats and ketones can cause glycation What's really responsible for glycation in type 2 diabetes Whether fructose causes more glycation than glucose   Check out the Energy Balance Solution program here: https://www.jayfeldmanwellness.com/solution/   Click here to check out the show notes: httpshttps://www.jayfeldmanwellness.com/eb-137-what-really-causes-glycation-is-sugar-really-the-problem/   Timestamps: 0:00 – intro  0:46 – common beliefs about carbohydrates and glycation  2:35 – what are glycation and advanced glycation end products?  6:57 – the process of glycation from glucose  9:30 – is sugar the only source of AGEs?  15:00 – primary drivers of glycation: dicarbonyls  19:30 – how fatty acids, amino acids, and ketones cause AGE formation  21:23 – how increased gluconeogenesis on low-carb diets increases AGE formation  22:53 – glucose metabolism produces very few glycation products in the context of a healthy metabolism  25:33 – omega-6s form AGEs more than 10x faster than glucose  28:24 – the role of ALEs (advanced lipoxidation end products) in glycation and chronic disease  30:36 – whether blood sugar spikes cause glycation  38:52 – whether fructose causes more glycation (or fructation) than glucose  47:05 – can glycation from fructose (fructation) be measured, and does this matter?  52:06 – problems with research looking at fructose's AGE formation in animal models 

Coca-Cola is launching a cane sugar version of its classic soda in the U.S. after President Donald Trump urged a switch from high fructose corn syrup. The effort supports the administration's “Make America Healthy Again” initiative — but many experts argue that it won't make a difference.  On this episode, journalist Murray Carpenter discusses his new book, Sweet and Deadly: How Coca-Cola Spreads Disinformation and Makes Us Sick.

Hour 3 for 10/28/25 Dr. Sean O'Mara joined Drew to discuss all things sugar (4:19). Topics included: why sugar is addicting (12:13), diet soda (16:10), sugar's connection to cancer (16:10), sugar's connection to cancer (19:44), good habits (24:01), honey (27:59), RX bars (30:23), fermented foods (34:53), sports nutrition (41:23), alcohol (44:22), LDL cholesterol (47:56). Original Air Date: 10/30/24

Halloween may be all about ghosts, witches, and things that go bump in the night—but let's be honest, the real haunt this season isn't hiding under your bed. It's that little voice in your head whispering, "Go ahead… just one fun-sized bar." And before you know it—11 wrappers later—you're left wondering, "What kind of sugar spell just possessed me?" This week on The Thin Thinking Podcast, we're putting on our mental witch hats and brewing up some powerful mindset magic to help you break free from your trigger foods before they haunt you all the way to January 1st. So grab your cauldron of sparkling water, pull up a pumpkin, and get ready to turn fear, guilt, and cravings into confidence and control. It's time to lift the candy curse once and for all. Tune in to the latest episode now. Come on in! Get your FREE Hypnosis Session "Curb Your Sugar Cravings" here! In This Episode, You'll Also Learn… Why breaking free from trigger foods begins with understanding how your brain is wired — not relying on more willpower or restriction. How I reframed years of sugar struggles and emotional eating into self-awareness, stimulus control, and lasting food freedom. How simple mindset shifts — like saying "I'm candy-corn free" instead of "I can't have candy" — help reclaim power, peace, and balance around food. Links Mentioned in the Episode: Join my FREE Online Masterclass: BREAKING FREE: Mastering Your Mindset for Lasting Weight Release Join my FREE Masterclass: "How to Stop the "Start Over Tomorrow" Weight Struggle Cycle and Begin Releasing Weight for Good." Sign up for the FREE HYPNOSIS DOWNLOAD : Shift Out of Sugar Cravings My book, From Fat to Thin Thinking: Unlock Your Mind for Permanent Weight Loss (Includes a 30-day hypnosis process.) What would you love to hear about on the podcast? Click here and let me know Subscribe to the email list so that you never miss an episode! Get more thin thinking tools and strategies

#68: We all know babies don't need added sugar—but avoiding it is harder than you think. In this episode, I'm joined by Dr. Robert Lustig, one of the world's leading experts on sugar and metabolism, to uncover the hidden ways sugar sneaks into baby foods and what parents can do to keep it out. If you've ever wondered how to protect your baby from added sugar and help them build a lifetime of positive food preferences, this conversation will open your eyes to what's really going on in our food supply—and what you can do about it. Listen to this episode to learn: 1. How to spot hidden sugars in common baby foods, pouches and yogurts - and then which real food alternatives you can swap in instead. 2. Why Dr. Lustig believes pureeing vegetables for your baby does not convey the same health beliefs as eating the intact versions of these foods 3. What the difference between apples, applesauce and apple juice is when it comes to fiber and carbohydrate load and impact on blood sugar levels Shownotes for this episode can be found here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.babyledweaning.co/podast/68 Links from this episode: • ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Dr. Lustig's personal / professional website is located at www.robertlustig.com • The non-profit Eat Real that Dr. Lustig is the Chief Medical Officer of is located here: https://eatreal.org/about/ • ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Dr. Lustig's UCSF Sugar Science resource (...the one that vetted 8,000 clinical research articles down into a few infographics for you :) is located here: https://sugarscience.ucsf.edu/ ⁠⁠⁠ Dr. Lustig's books on Amazon (affiliate links) • ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity and Disease • Metabolical: The Lure and Lies of Processed Food, Nutrition, and Modern Medicine (release May 2021) Movies that Dr. Lustig has been featured in that were mentioned in the podcast episode • Fed Up • ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Sugar Coated: How the Food Industry Seduced the World One Spoonful at a Time • ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Sugar the Bitter Truth (...Dr. Lustig in the longest viral video you'll ever watch!) Baby-Led Weaning with Katie Ferraro Links • Baby-Led Weaning with Katie Ferraro program with the 100 First Foods™ Daily Meal Plan, join here: https://babyledweaning.co/program ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Other episodes related to this topic: • Episode 269 - Agave: Is it Safe to Offer Babies Agave in Place of Added Sugar? • Episode 309 - Added Sugars: Which Ones to Avoid for BLW • Episode 328 - Managing Blood Sugar + Gestational Diabetes with Casey Seiden, RDN, CDCES⁠

Sugar bugs and milky tongues – with Dr. Joseph Lam! -Social determinants of health -Neuropathic pruritus -Congenital syphilis -Check out Luke's Urticaria CME experience!aaaaicsu.gathered.com/invite/KQe1wPZbJYLearn more about the U of U Dermatology ECHO model!physicians.utah.edu/echo/dermatology-primarycareWant to donate to the cause? Do so here!
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