Podcasts about French

The transformation of Japan from hermit kingdom to imperial power happened with breathtaking speed. When American Commodore Perry's "black ships" steamed into Tokyo Bay in the 1850s, they shattered Japan's 250-year isolation with technology that seemed to come "from 200 years in the future." This technological gap created a constitutional crisis that would ultimately topple the Tokugawa Shogunate and usher in the Meiji Restoration of 1868.Jonathan Clements guides us through this pivotal period where Japan found itself facing what one historian calls "an invitation to an alien game" - forced to adopt international norms and institutions they never agreed to. Rather than becoming colonized like China or India, Japan's new leaders determined to become players in this global power game. They systematically studied Western nations, adopting what they perceived as the best elements of each: a German-style army, British naval technology, and aspects of French law.This selective modernization happened against a backdrop of growing militarism and expansionism, particularly toward Korea - strategically described as "the dagger at the heart of Japan." The 1894-95 Sino-Japanese War demonstrated Japan's new capabilities, but the subsequent "Triple Intervention" by Russia, France and Germany (forcing Japan to abandon territorial gains) created a humiliation that would fuel future aggression.Throughout this period, the Japanese government struggled with "gekokujō" - military insubordination where officers initiated "incidents" that expanded Japanese influence without authorization. The assassination of Korea's Queen Min by Japanese agents exemplifies this dangerous pattern where unauthorized actions expanded imperial control while undermining civilian government - creating precedents that would ultimately lead Japan toward its catastrophic Pacific War.Whether you're interested in East Asian history, imperial expansion, or the roots of 20th century conflict, this exploration of Japan's rapid transformation reveals how quickly a nation can reinvent itself - for better or worse.You can send a message to the show/feedback by clicking here. The system doesn't let me reply so if you need one please include your email.

learn to make requests in French

learn to make requests in French

learn how to say 'very' in French

learn to make requests in French

The EU says it is mulling counter-measures after President Trump's steel tariffs doubles tariffs on steel imports. The U.S and China accuse each other of not respecting the trade agreement made in Geneva last month. In Poland Karol Nawrocki wins the presidential election to dent Prime Minister Donald Tusk's centrist agenda. And in M&A news, French pharma giant Sanofi has moved to snap up U.S. firm Blueprint Medicines in an $9bbn all-cash deal.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Exploring the Life and Historical Impact of the Marquis de Lafayette Who was the Marquis de Lafayette, and why does he matter so much in both France and the United States? In this episode of the Join Us in France Travel Podcast, host Annie Sargent talks with Elyse Rivin about the life, legacy, and travels of this iconic figure. Lafayette was more than just a name in a history book—he was a young French noble who risked everything to support the American Revolution and later tried to bring those same ideals back to France during the French Revolution. Get the podcast ad-free Annie and Elyse dive into his fascinating biography, from his childhood in Auvergne to his close relationship with George Washington. They discuss Lafayette's political struggles in France, his imprisonment, and his lasting influence on both sides of the Atlantic. The episode explores why Lafayette is considered a hero in two countries and how you can visit places in France connected to his life. If you're planning a trip to France and love history, this episode offers great travel tips too. You'll hear about the Château de Chavaniac-Lafayette, Picpus Cemetery in Paris, and the replica of the Hermione, the ship that carried him to America. Don't forget to subscribe to the podcast so you never miss an episode. Whether you're into French history, Revolutionary War connections, or looking for meaningful places to visit in France, this episode is packed with insight and inspiration. Table of Contents for this Episode [00:00:15] Introduction and Setting the Stage — [00:00:31] Today on the podcast — [00:00:56] Podcast supporters — [00:02:16] Annie and Elyse about Marquis de Lafayette — [00:05:17] Lafayette's Early Life and Background — [00:07:33] Lafayette's Birth — [00:10:07] Lafayette's Marriage — [00:12:03] Joining the Army — [00:13:14] Lafayette's Role in the American Revolution — [00:19:22] First trip to the New World — [00:23:05] The Monetary Contribution of Lafayette and France to the American Revolution — [00:25:47] Back to France — [00:27:39] The Hermione — [00:29:14] Lafayette's Return to France and Revolutionary Ideas — [00:31:38] Lafayette's Continued Influence and Legacy — [00:32:20] Lafayette's Political Awakening — [00:33:10] Pre-Revolutionary Activities — [00:34:34] Advocating for Equality and Abolition — [00:36:06] Lafayette's role in the French Revolution — [00:37:54] Conflict with the Jacobins — [00:41:47] Exile and Imprisonment — [00:45:23] Return to France and Napoleon's Distrust — [00:48:03] Lafayette's Later Political Life — [00:53:29] Final Years and Legacy — [00:57:39] Lafayette's Death — [01:00:39] Copyright — More episodes about French history

Retrouvez l'épisode en version française ici : https://www.gdiy.fr/podcast/brian-chesky-vf/Airbnb is bigger than any hotel chains around the world.80+ billion turnover in 2024—more than 2.5 billion stays since the beginning.The figures are mindblowing, it's probably the fastest growing tech platform in the tourism industry, it has changed lives all around the world, especially in France.What began as a scrappy side gig has become so much more than a company: it's a whole new way to explore the world.And yet, back in 2007, Brian Chesky's “grand vision” was born simply because he couldn't cover his San Francisco rent.The story is now legendary: a sold-out design conference, travelers crammed into town, and a friend's inflatable mattress sparking a lightbulb moment—to offer a cheaper night than any hotel. AirBed & Breakfast was born.Over the next decade and a half, those humble airbeds turned into spare bedrooms, then entire homes—until the small startup backed by Y Combinator became a global phenomenon.Today, the company that flipped lodging on its head isn't stopping at homes: with “from couch to castle” as its rallying cry, Airbnb is pivoting into services and experiences, on its way to becoming the ultimate all-in-one travel “super app.”In this unmissable episode, Brian Chesky pulls back the curtain on two decades of explosive growth—while never losing sight of his “founder mode.”You'll hear:Brian's top hacks for turning a profit on AirbnbHow Airbnb's strategic pivot layers in everything from private chefs to hair stylistsBuilding a platform people will use in unexpected waysWhy AI will upend the way we interact with every appThe two bold bets that catapulted Airbnb to global dominationWhether you're curious about the past, excited for the future of travel tech, or just want to pick the brain of a true Silicon Valley OG, this episode of GDIY is a can't-miss.TIMELINE:00:00:00 : From the original “airbeds” to the billion dollar company00:11:31 : The best tips to earn a fortune as a host on Airbnb00:19:38 : The largest demographic spectrum : from couch to castles00:28:26 : How to create a platform that enables creativity and the new “experience” feature00:43:04 : $80 billions transactions... in 2024 only00:49:49 : The right way to use Airbnb as a guest and as a host01:09:11 : The secret to maintain core values in your company01:21:08 : How to stay close to co-founders and employees01:28:41 : What will be the impact of AI on our professional and personal lives01:37:38 : The two bets/truths that made Airbnb so successfulWe referred to previous GDIY episodes : #429 - Nicolas Dessaigne - Y Combinator - Le berceau des futurs géants de la tech#461 - Sébastien Bazin - PDG du groupe Accor - Diriger un groupe coté en bourse sans ordinateur#420 - Stanislas Niox-Chateau - Doctolib : derrière la plus grosse marque de la French tech#452 - Reid Hoffman - LinkedIn, Paypal - “We are more Homo technicus than Homo sapiens”A few recent episodes in English : #452 - Reid Hoffman - LinkedIn, Paypal - “We are more Homo technicus than Homo sapiens”#437 - James Dyson - Dyson - “Failure is more exciting than success”#431 - Sean Rad - Tinder - How the swipe fever took over the worldWe spoke about :AirbnbLa MartingaleLa Martingale #209 - Le guide ultime pour louer sur Airbnb : les 15 meilleurs conseils d'un insiderBelinda Johnson (American lawyer, Chief Operating Officer at Airbnb)OCUSMark Cavendish (cyclist)Founder Mode (Paul Graham)Reading Recommendations :Walt Disney (Neal Gabler)Magellan (Stefan Zweig)You can contact Brian on Linkedin and Instagram.Interested in sponsoring Generation Do It Yourself or proposing a partnership ? Contact my label Orso Media through this form.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Check out the episode in its original version here : https://www.gdiy.fr/podcast/brian-chesky-vo/Airbnb est plus gros que n'importe quel groupe hôtelier dans le monde.80 milliards de dollars de transactions l'année dernière — plus de 2,5 milliards de séjours depuis sa création.Les chiffres sont époustouflants. C'est probablement la plateforme tech qui connaît la croissance la plus rapide dans le tourisme. Elle a changé des vies partout dans le monde, notamment en France.Ce qui a commencé comme une petite activité bonus est devenu bien plus qu'une simple entreprise : c'est une toute nouvelle façon d'explorer le monde.Pourtant en 2007, quand Brian Chesky imagine le concept c'est avant tout parce qu'il peine à payer le loyer de son appartement de San Francisco.L'histoire est aujourd'hui bien connue : une conférence remplissant la ville, des participants venus du monde entier, et le matelas gonflable d'un ami ont donné l'idée du siècle, proposer une nuit moins chère que dans n'importe quel hôtel.La rencontre entre l'offre et la demande est parfaite : AirBed & Breakfast naît.Au fur et à mesure ces “Air Bed” sont remplacés par des chambres puis des maisons entières et en 15 ans la petite start-up passée par Y-Combinator devient un succès mondial.La plateforme qui a changé pour toujours le monde de l'hébergement annonce un pivot vers des services et expériences, pour faire d'Airbnb une “super app” aux possibilités infinies.Dans cet épisode exceptionnel Brian nous raconte tous ses secrets pour créer un géant tout en restant fidèle au “founder mode”, son essence.Ses meilleurs conseils pour gagner de l'argent sur AirbnbLe virement stratégique d'Airbnb et les nouvelles fonctionnalités qui arrivent (des chefs cuisiniers aux coiffeurs)Construire une plateforme que les gens utiliseront de manière inattendueComment l'IA va changer le monde des appsLes deux paris de Brian qui ont fait d'Airbnb un succès planétaireLe passé, le présent et le futur du monde de l'hébergement, du marché du tourisme et des applications : un épisode must de GDIY pour comprendre le monde vu par un des mastodontes de la Silicon Valley.TIMELINE:00:00:00 : Du premier matelas gonflable à la licorne00:11:31 : Les meilleures astuces pour faire fortune en tant qu'hôte sur Airbnb00:19:38 : Le plus grand spectre d'hébergement : du canapé au château00:28:26 : Comment créer une plateforme qui favorise la créativité et la nouvelle fonction « expérience » ?00:43:04 : 80 milliards de dollars de transactions... juste en 202400:49:49 : La bonne façon d'utiliser Airbnb en tant qu'hôte et en tant qu'invité01:09:11 : Le secret pour maintenir des valeurs fortes dans une entreprise01:21:08 : Comment rester proche des cofondateurs et des employés ?01:28:41 : L'impact de l'IA sur les apps01:37:38 : Les deux paris/vérités qui ont fait le succès d'AirbnbLes anciens épisodes de GDIY mentionnés : #429 - Nicolas Dessaigne - Y Combinator - Le berceau des futurs géants de la tech#461 - Sébastien Bazin - PDG du groupe Accor - Diriger un groupe coté en bourse sans ordinateur#420 - Stanislas Niox-Chateau - Doctolib : derrière la plus grosse marque de la French tech#452 - Reid Hoffman - LinkedIn, Paypal - “We are more Homo technicus than Homo sapiens”Nous avons parlé de :AirbnbLa MartingaleLa Martingale #209 - Le guide ultime pour louer sur Airbnb : les 15 meilleurs conseils d'un insiderBelinda Johnson (avocate américaine, directrice des opérations d'Airbnb)OCUSMark Cavendish (cycliste)Founder Mode (Paul Graham)Les recommandations de lecture :Walt Disney (Neal Gabler)Magellan (Stefan Zweig)Vous pouvez contacter Brian sur Linkedin et sur Instagram.Nous tenons à remercier tout particulièrement Stan, Alex et l'ensemble des équipes d'ElevenLabs , qui ont assuré le doublage de cet épisode dans un temps record. Vous souhaitez sponsoriser Génération Do It Yourself ou nous proposer un partenariat ? Contactez mon label Orso Media via ce formulaire.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

John's Old Time Radio Show R. CRUMB'S RECORD ROOM PT. 69 “Beautiful French Musette”. John Heneghan, Robert Crumb & Guillaume Veillet play fabulous 78 rpm records from Crumb's record collection in France.

The FC crew react to PSG's dominant 5-0 victory over Inter which saw the French champions crowned UEFA Champions League winners for the first time. The guys break down how Luis Enrique's side dismantled Inter and explain why PSG's change in recruitment led to this title. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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This week David and Ian talk magical skills, conjuror artists, hot rats, R.I.P. rundown, cokey comedy, wheels of junk, campercars, French letters, lip service, and dishonourable discharges.

French conversation for jet-setters: the verb ACCUEILLIR (to welcome) au présent:j'accueilletu accueillesil accueillenous accueillonsvous accueillezils accueillentBecome fluent at ConfidentConversationClub.com

You are listening to this episode 1 week after it was released. To get episodes on time, up to 2 exclusive episodes a month, discord access, merch discounts and plenty more - check out our Patreon - https://www.patreon.com/TheDeprogramCheck out Xiran's links here:Linktree to all the fundraisers you can support: https://linktr.ee/xiranjayzhaoBUY BOOKS: https://xiranjayzhao.com/Youtube: https://www.youtube.com/@XiranJayZhaoTiktok: https://www.tiktok.com/@xiranjayzhao?lang=enXiran's French Revolution Reading list:Robespierre: A Revolutionary Life by Peter McPheeLiberty or Death by Peter McPheeTwelve Who Ruled by RR PalmerTerror: The French Revolution and Its Demons by Michael Biard and Marisa LintonThe King's Trial by David P JordanJean-Paul Marat: Tribune of the Revolution by Clifford D ConnerBUY DEPROGRAM MERCH: https://deprogramshop.com/Support the showSupport the show on Patreon: https://www.patreon.com/TheDeprogramFollow us on Twitter: https://twitter.com/TheDeprogramPod

Full Text of ReadingsFriday of the Sixth Week of Easter Lectionary: 295The Saint of the day is Saint Joan of ArcSaint Joan of Arc's Story Burned at the stake as a heretic after a politically-motivated trial, Joan was beatified in 1909 and canonized in 1920. Born of a fairly well-to-do peasant couple in Domremy-Greux southeast of Paris, Joan was only 12 when she experienced a vision and heard voices that she later identified as Saints Michael the Archangel, Catherine of Alexandria, and Margaret of Antioch. During the Hundred Years War, Joan led French troops against the English and recaptured the cities of Orléans and Troyes. This enabled Charles VII to be crowned as king in Reims in 1429. Captured near Compiegne the following year, Joan was sold to the English and placed on trial for heresy and witchcraft. Professors at the University of Paris supported Bishop Pierre Cauchon of Beauvis, the judge at her trial; Cardinal Henry Beaufort of Winchester, England, participated in the questioning of Joan in prison. In the end, she was condemned for wearing men's clothes. The English resented France's military success–to which Joan contributed. On this day in 1431, Joan was burned at the stake in Rouen, and her ashes were scattered in the Seine River. A second Church trial 25 years later nullified the earlier verdict, which was reached under political pressure. Remembered by most people for her military exploits, Joan had a great love for the sacraments, which strengthened her compassion toward the poor. Popular devotion to her increased greatly in 19th-century France and later among French soldiers during World War I. Theologian George Tavard writes that her life “offers a perfect example of the conjunction of contemplation and action” because her spiritual insight is that there should be a “unity of heaven and earth.” Joan of Arc has been the subject of many books, plays, operas and movies. Reflection “Joan of Arc is like a shooting star across the landscape of French and English history, amid the stories of the Church's saints and into our consciousness. Women identify with her; men admire her courage. She challenges us in fundamental ways. Despite the fact that more than 500 years have passed since she lived, her issues of mysticism, calling, identity, trust and betrayal, conflict and focus are our issues still.” (Joan of Arc: God's Warrior by Barbara Beckwith) Saint Joan of Arc is the Patron Saint of: FranceMilitary Members Click here for more on Saint Joan of Arc! Saint of the Day, Copyright Franciscan Media

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After more than 12 years of doing this podcast, it was high time for us to review something by French director Jean-Pierre Melville. Le Samourai was his (and his star, Alain Delon's) homage to '40s Hollywood noir. This crime classic is about Delon's passive hitman, who's either too cool for school...or just doesn't care. In this one-Ryan show, the talk gets into  relating to Delon's loner mindset and solo lifestyle, although not so much his sparse apartment, his constant smoking or his work as a contract killer. Or having a chirpie bird for a roommate. The ending is puzzling...but it might be more understandable when you remember the code of an actual samurai. So put on your white gloves, pull out your heater and prepare for episode #668 of Have You Ever Seen. Melville's film didn't predate the French New Wave, but he himself did. He, Godard, Truffaut, all of 'em could no doubt have been even more prolific back in those days if they had Sparkplug Coffee. Use our "HYES" promo code and you will be able to benefit from a onetime 20% discount. Go to "sparkplug.coffee/hyes". Subscribe to our channel in your app, but also review the podcast and rate it. Find us on YouTube (@hyesellis in the search bar) and do all those things there too. Contact options: email (haveyoueverseenpodcast@gmail.com). Social media: ryan-ellis and @moviefiend51 on Bluesky and Twi-X, with Bev's contact info being bevellisellis and @bevellisellis (on Bluesky and Twi-X).

With Michail out, and definitely not living a jetset life, Jen, Eric, Adam, and Phil huddle around the WWDC campfire to tell tales of Game Center. There's a big change to Battlefield that threatens the franchise, while Delta Force rises as a threat to the East. Split Gate 2? Not so much. Jen defends Apple, marketing, and transmedia, all in one, while Adam claims a Marvel Rival bet and claps for the French. Eric certainly isn't clapping for Game Pass and Doom, while Phil tries to Grow a Garden.02:19 Rumors and Updates in the Gaming Industry03:13 AI Kick-Off07:32 TV Campaigns and Marketing Strategies10:45 Off the Record Event and Industry Networking16:54 Apple's 30% Fee and Game Center 2.025:10 Ubisoft's Legal Troubles and Workplace Culture27:10 Jade Raymond's Career Moves28:26 Breaking News: EA Shuts Down Black Panther Game31:19 Expedition 33: A Small Team's Big Success33:24 Doom the Dark Age: Game Pass Impact34:57 Game Pass Debate: Success or Failure?43:18 Splitgate 2: Struggling to Gain Traction46:26 Fortnite iOS Relaunch: Lukewarm?51:40 Battlefield 659:44 Roblox's Grow a Garden

Welcome to It's A Wonderful Podcast!A celebration of the best of French film all May long on the main show as Morgan and Jeannine explore a variety of some of the most revered and respected French movies of all time!Our series finale is this bittersweet, beautiful, romantic tale, uniquely styled as a sung-through musical, and full of vivid visual gorgeousness as Morgan and Jeannine talk Jacques Demy's THE UMBRELLAS OF CHERBOURG (1964) starring Catherine Deneuve & Nino Castelnuovo!Our YouTube Channel for Monday Madness on video, Morgan Hasn't Seen TV, Retro Trailer Reactions & More⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/channel/UCvACMX8jX1qQ5ClrGW53vow⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The It's A Wonderful Podcast Theme by David B. Music.Donate:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.buymeacoffee.com/ItsAWonderful1⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Join our Patreon:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.patreon.com/ItsAWonderful1⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠IT'S A WONDERFUL PODCAST STORE:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.teepublic.com/user/g9design⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Sub to the feed and download now on all major podcast platforms and be sure to rate, review and SHARE AROUND!!Keep up with us on (X) Twitter:Podcast:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://twitter.com/ItsAWonderful1⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Morgan:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://twitter.com/Th3PurpleDon⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Jeannine:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://twitter.com/JeannineDaBean⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠_Keep being wonderful!!

I had a real fun time chatting with Beth La Manach, whose new cookbook, “Entertaining 101” just released. Beth's YouTube channel is wildy entertaining and she is also on Substack so you can follow her Entertaining with Beth Now since Beth makes it so easy lets all get to Entertianing!EPISODE TRANSCRIPT:Stephanie Hansen:Hello, everybody. Welcome to Dishing with Stephanie's Dish. I'm Stephanie Hansen and I like to talk to people obsessed with food. In particular, I enjoy cookbook authors and today I'm with Beth Lamonic and she is the author of a cookbook that just the title alone, I feel like holy cats. That's so intimidating. It is called entertaining one zero one. Beth, that just makes you, like, right on the level of Martha Stewart in my brain. Were you nervous about calling it one zero one?Beth Le Manach:No. Because the way that I'm thinking about the title is it's really targeted towards beginners or veterans who just need it to be easier and quicker. And I think everybody loves a one zero one entry point because they know it's not gonna be intimidating. It's gonna be accessible.Stephanie Hansen:Well, you are not a one zero one in your chops. You have over 662,000 followers on YouTube. They were like, oh, she has a a YouTube channel. And I went to look. I was like, holy cats. Tell me the name of your YouTube channel because I forgot to write it down. Recipes for entertaining. Was that what it was called?Beth Le Manach:No. It's called Entertaining with Beth.Stephanie Hansen:Got it. Okay. So you also are very fascinating, but I'm gonna get to that part in just a second. Take me through, like, your journey of, like, the how you started the YouTube and how we are that you're just is this your first book?Beth Le Manach:Yes. It isn't my first book. I know. I've been in a long time. I know exactly. Yeah. So it's kind of a long story, but I'll give you the highlights. I started my YouTube channel because I was by trade a producer for television, lifestyle television, and I got my start with the Scripps network.Beth Le Manach:So Food Network, HGTV, Fine Living, I was producing a bunch of content for them. I saw everything going online, digital. So I was like, I wanna produce digital content for the web. I got a job at a company that had a huge order for YouTube. So this was right around 2011 when YouTube started getting grants to media companies to produce quality content so they could get the advertisers to actually advertise against it. Because up into that point, it was a lot of, you know, skate board tricks and cat videos and stuff like that. Yeah. And so since I had come up with all of this kind of lifestyle content, my boss was like, okay. Create a YouTube channel that women will love. And I was a new mom. I had two small kids, and I was into all this lifestyle content, but I knew nothing about YouTube. So I had to really learn what it was, and little by little, we started to just create content. That was food content, fashion, beauty, all the things that I thought, like, women would be interested in.And then one day, my boss came to me and said, you know what? We are, like, really behind on the hours here that we have to deliver. We gotta pep this up a bit. What do you got? And I was like, I think we should do, like, entertaining shows, like, thirty minute shows, like what we used to do for TV. Like, let's do the perfect dinner party. He's like he was like, well, who are we gonna get to do that? And I was like, me. I love to cook, and I have a lot of recipes. And at the time, I just bought a house, and I was like, you know, come to my house. You don't have to pay me.You're already paying me, and let's knock off a few of these episodes. So we did about 16 of them, and then my boss was like, you know, this is really resonating with people. Like and and it really hit me at that point that I thought, how is this new information for people? Because I had grown up with Martha Stewart and Ina Garten, and I just thought that everybody was watching this. But people at the time on YouTube were just getting into, like, all the beauty gurus, and those girls were now aging up and sort of, like, having their first apartment and getting married. And they weren't suddenly gonna go offline and go look at magazines and books. They were staying online.Stephanie Hansen:Yeah.Beth Le Manach:And I think that's where it really resonated. And so long story short, I did that until I started to do it full time, and now the channel is mine, and I just do it full time.Stephanie Hansen:It explains lots of things. One, how prescient of you to see this digital age coming. So very smart.Beth Le Manach:Yeah.Stephanie Hansen:Two, I always talk about first mover advantage. And whenever there's a new platform or something, I always make sure that I log on. I save my handle. Even if I don't know if I'm gonna use it or do anything with it, I I believe that being the first in a space or in in a being a handful of first in a space is part of what gets you that first mover advantage. So note to self people because there's gonna be a lot of social enterprises that are coming in our future. And then also, like, sometimes the keeping it simple is the best. Like, you just assume that everybody knows how to, you know, make a delicious apparel spritz, but necessarily they don't. So that what you can offer in your most authentic way is, valuable.And that's, I guess, why you did this as your first book because you seem like you really are taking and packaging a lot of this in a way that feels authentic to you, and that's what people want.Beth Le Manach:I think they do. I mean and I think that's what YouTube has really taught me is that there are thousands of chicken Parmesan recipes on YouTube, but people will still ask me, but we want your recipe. Not because my recipe is gonna be better than anybody else's recipe because there's only a couple of ways around making a chicken parm, but because they want my point of view. And I think that that's what makes YouTube so human, and that's why they called it YouTube because it is about you and how you how I prepare chicken parmesan recipe could be different than how you prepare it. And the things that we're gonna highlight could be different based on our own lived experience, and I think that's what makes it really human and really fun.Stephanie Hansen:Yeah. Your show is also very beautiful. I just started doing a TV show, with Fox here locally, and lighting is so important. And my own YouTube is horribly lit and embarrassing. Yours is incredible.Like, do you have my normal lights set up?Beth Le Manach:No. My gosh. You know what my light setup is now? No lights. The light setup is no lights because I went round and round, and I have, you know, a lot of different experience. Like, I started with the big crew of seven people people that would come, and then I would go back, like, after COVID, and there was no people. And then I had to learn it all myself, and then I moved to France, and I was like, I can't carry all this stuff with me. I have gone back and forth on the lighting, and I always go back to the fact that, like, natural lighting for food is just the best lighting, and then just adjust the camera settings. Like, you're much better off doing that and know which angles of the kitchen give you the best softest light because that you can always reproduce the camera, but you can't always reproduce the exact temperature and light. And, like, that just was making me crazy. So I just decided to finish the lights.Stephanie Hansen:Yeah. That is really the tip. Yes. I like it. You mentioned this move to France, and I I you have through the course of your channel and through the course career here. Also, you had a like, it sounded like a rental in France that you made into a full time home.Beth Le Manach:Yes. Exactly. So my husband is French, and we had been coming to France every year or so when we were married. And then we took a break when we had kids, and then we started to bring the kids when they were, like, five and two.Stephanie Hansen:So you and your husband moved to France, and he's French. Yes. So he's like your Jeffrey.Beth Le Manach:Yeah. You could say that. Yeah. He, he he definitely, has inspired me a lot, I think, with the French lifestyle and French cooking. And we would come to France every summer just to vacation, and then we thought, okay. Let's stop renting all these houses. Let's buy a house and then become the renter like, become the person renting. That was a better investment for us.Beth Le Manach:And then, I don't know, we just he got to a point in his life where he was like, I see all my friends retiring in France. That's where I wanna be. And I think that's the blessing and the curse of marrying a foreigner. At one point, they're gonna wanna go back, and you just have to be ready for that. So I was always ready for it because I've always loved France, and I just thought, like, that's a fun experience. Yeah. Let's go do that.Stephanie Hansen:Do you read David Leibovitz's blog?Beth Le Manach:Yes. I do. I love him. Yeah. He's great.Stephanie Hansen:I've learned so much. I have, relatives that are from Montreal, which is not France, but they've spent time in France. And Yeah. He just talks a lot about the difficulties of living in France and being an American transplant living in France.Are there things that you have found that you're just like, oh, I just wish I could get this or something that you're craving to miss?Beth Le Manach:Prepared broths and stocks. Like, you know, when you go in The States, you go to the grocery store and you see, like, a million organic chicken broth, beef broth, like, in every brand that takes up practically a whole file. Here, you cannot get that. You can get the cubes where you're making it, but it's like you're wasting a whole cube for two cups of broth, and you may not need the two cups of broth. Like, I love those little one cup ones that we can get in those days. That, we cannot get here. And I I don't know why. A lot of me thinks, like, it just takes up too much space on the shelves, and maybe the little cubes are better, but I do miss that.Stephanie Hansen:Do you have that better than bouillon product?Beth Le Manach:We don't have that. I have not seen that. Uh-uh. Like, there's a lot of different kinds of these little broth cubes too, and I've been trying all of them. Some of them are horrible, and some of them are okay, but there's nothing like the Swanson's chicken broth. Like, I really kinda miss that. I love that. And Land O'Lakes spread the butter.Beth Le Manach:Land O'Lakes butter. Even though we have a million wonderful butters here in France for baking, nothing is quite like the Land O'Lakes salted butter in my opinion.Stephanie Hansen:I live in Minnesota, the home of Land O'Lakes, so that makes me real happy. Alright. So entertaining one zero one is about simple, easy ways to start your entertaining life, whether it be like a signature cocktail for mom's brunch or an egg bake for Christmas or, just a simple, like, Friday night dinner party. What are some of your favorite entry points for entertaining?Beth Le Manach:Yeah. Well, I think brunch. I think brunch is the beginners, like, home run because there's no fancy roasts that you have to learn how to carve. It's pretty inexpensive because you're not serving a ton of wines and cocktails. It's fairly cheap too because of what you're making. It's eggs and bread and fruit. And it's easy because you can, like, prep in the morning, and then people come at, like, eleven. And it doesn't take the whole night.Beth Le Manach:Like, it's not gonna go on for hours and hours. Like, people usually leave around two or three. I just think it's a great entry point for people. Yeah. I mean, I think, you know, once you get into the holidays, like the Thanksgiving and the Christmas, you wanna get a few brunches under your belt, maybe a few dinners. I always say start with four, then have six, but don't ever start having 10 guests, which is what Thanksgiving is. So don't start there. Yep.Beth Le Manach:Because people usually get themselves so stressed out for entertaining because I think they don't start at the right entry point. And then they never wanna do it again because it was a big mess and, you know, it was so stressful because I think they didn't work their way up to it. You know what I mean?Stephanie Hansen:Yeah. I never thought about that, but that's really a clever way to think about it. I also think too choosing, like, the main dish and then building from there is helpful. Like Yes. I I don't know why I was afraid to cook salmon for forever, but, but, really, roasting a whole side of salmon is a great dish for entertaining.Beth Le Manach:Super easy, beautiful, super delicious. Yeah. I I think that people feel like they get sort of stressed out at all of the organization, like, the the timing of it. Because most people don't have, like, restaurant cook experience where everything is timed. So my philosophy is always, like, one or two things, two max that's, like, active cooking, The rest, assembly and the rest, premade. So, like, if you balance out the portfolio of dishes so that they're not all active cooking, it's just gonna make your life so much easier.Stephanie Hansen:And so Don't you think too, like, what I always discover with entertaining is people are just so delighted to come, to be invited to something. We don't do this enough.Beth Le Manach:We don't do it enough because I think people are afraid of how it's gonna go because maybe they had one or two bad experiences or because, you know, for better or for worse, I'm probably contributing to this, but there is so much food media out there between the blogs and the Instagram and the Pinterest and television and books that, like, it can get very overwhelming. What do you serve and, you know, where do you begin? That I really wanted to create, like, here are the hundred and one recipes that, like, everybody should just know how to make. Like, it's just should be part of your repertoire. Like, get the basics down first and get the ones that you crave. So, like, of course, everybody wants to know how to make a turkey at Thanksgiving or a key lime pie at Easter or barbecue chicken in the summer. Like, these are the things we are all sort of craving perennially. And if you can get those right, then you go to, like, one zero two, which is, you know, the more sophisticated flight files and that kind of thing.Stephanie Hansen:Second book, are you already thinking about it?Beth Le Manach:Oh my gosh. No. Because I'm still recovering from the first book. You know, you're a good book author. I had no idea how all consuming it is. In a good way. Of it taken. It was a definite two year project, you know, between the testing, the writing, the photography, like, all of it.Stephanie Hansen:Yeah. What part did you love, and what part did you hate?Beth Le Manach:I really love the testing. You know? Like, really taking the time to test each recipe and getting excited about being able to share it, thinking of all of my subscribers that I've had over the years and thinking, oh, this person's gonna love this, and, oh, that person is really this is really gonna help that person. I love that. I love the writing. I didn't think I would love that as much, but I really love that, the stories and the tips and the kind of bringing the recipe to life. As much as I love the results of the photo shoot, that was probably the most exhausting, I think. And to have to then remake all a hundred and one recipes again. And, you know, at that point, it's not just me in the kitchen.It's a whole team of people and making sure, like, oh, that's not supposed to look like that or, like, oh, that crust shouldn't be like you know? And, like, that I found very taxing. But it was great to see all the photos at the end of the shoot. Like, oh, wow. We did all that.Stephanie Hansen:Did you have to cut some recipes, and was that hard to do?Beth Le Manach:We didn't I would cut them in the testing. We didn't we we basically shot everything that we planned, so that was great. But there were recipes that I just kept thinking, this is good, but it's too complicated, or this is not delivering on my motto of, like, minimum effort, maximum impact. This is, like, maximum effort from maximum impact, but, like, I didn't wanna go there. I wanted to keep it really easy and accessible for people. So those were the recipes that usually got the pitch.Stephanie Hansen:Was it harder? When did you move to France, and was this in the middle?Beth Le Manach:Yeah. It was. Of course. That was the craziest thing about it. We did the photo shoot in May, and we moved in June. So as soon as the, like, photo team left at the May, we were like, okay. Let's wrap it up. And we started to just put things in boxes and because I couldn't, like, take the whole house apart because I needed all the props, and I needed a certain amount of furniture and dishes and thing, you know, that I couldn't take.Beth Le Manach:So yeah. Stephanie Hansen:did you move all that stuff? Do you still have it? Because people don't realize, like, when you're styling photos, you know, you need all this stuff that you have.Beth Le Manach:You you need all this stuff, and I had a ton of props as we all do. You know, anybody that's in this business has a ton props. And I used them all for the cookbook, but I could not take them all with me to France. It's just it was gonna be too expensive. And I was actually afraid that some of them would break anyway, so I gave them to a lot of the, prop master who was working on the cookbook. Like, she took a a bunch. Everybody on the shoot took some, and we had a fully furnished house here in France that we were renting. So and, of course, every time I come, I would hit a flea market and buy more stuff.So, like, I just had no more rooms for any more stuff, so I just had to, you know, give away.Stephanie Hansen:Yeah. That's it's kinda liberating and kinda freeing, though, in and of itself.Beth Le Manach:It is. It is.Stephanie Hansen:Who do you look up to for entertaining?Beth Le Manach:Oh, you know, all the greats. I love Martha Stewart. I love Ina Garten. I'm trying to think, like, if I there's a couple of substackers that I really love. There's a woman, little Chavita is the name of her substack. I let do you know her? Do you follow her substack? I think yeah. I just I love her sort of effortless elegance. I love things that don't feel overly fussy or feel overly staged.Beth Le Manach:Yeah. There's a lot of Instagrammers too that you just see that you're like, oh, yeah. I love that. I don't know. Yeah. I think and my parents, like, I love the way that they entertain, and I've always, like, looked up to their sort of style of entertaining.Stephanie Hansen:You mentioned, chicken parm experience, and I just happen to have read a whole thing about an influencer that apparently grabbed some very similar recipes from, some recipe writers and then repackaged them and put them in her book in Australia that's been, like, a multimillion bestseller. And I always worry and wonder about that because it's very hard to make a recipe your own for something like a chicken farm. And I really cooking very basic and presenting very basic recipes that people have been doing for forever and short of, like, saying, you know, I got inspiration or I adapted from. I do wonder if we're getting into this place where the Internet is just full of 6,000 chicken parmesan recipes that are all the same.Beth Le Manach:Yeah. I mean, I think what really, sets them apart though is the way you go about it. Like, I can remember a copyright lawyer telling me, like, you can't actually copyright the ingredients, but you can copyright the method. And I think, you know, for anybody who cooks a lot, there is a method that you go about making the recipe that's based on your experience, like the do's and more importantly the don'ts. Like, don't do that because you're gonna have a salvee chicken parm. Make sure you do this because it'll crisp up more. So, like, in my chicken parmesan video on YouTube, I labeled it a little bit different. I think it's something like the six tips to a great chicken parm, and that's just based on my experience.Like, fry it in a cast iron pan, presalt the chicken so that it's nice and juicy. Once it comes out of the pan, put it on a cooling rack with a, you know, something like a cookie rack so that it doesn't get all soggy. Add a little Parmesan tea. Like so I think that people make very classic recipes their own by adding their own personality and their own little tips and tricks that they've learned along the way to guarantee success. So I feel like, you know, even in the age of AI and everybody's like, oh, you know what? They're only gonna get these recipes from AI. It's like, yeah. But you're not gonna get that human experience of, like, here's what I did that doesn't work. Here's what I've done that works really well.So I think that's kind of our, you know, competitive edge, I guess, against the robots.Stephanie Hansen:Yeah. And the superpower that maybe will separate, finally, the weed from the chaff as it were. Because if we are all then making similarly the same thing, it is how we're doing it and also how we're performing the content because, like, people get interested in you as a human and you as how you do things, and they wanna follow you and your point of view and think you're funny or whatever your superpower is.Beth Le Manach:Exactly. And that's why I think video is so powerful because that doesn't always come across on the printed page or with a photograph. But when you are on video and you're spending time, like, building this audience on YouTube, it is a way to connect in a more human way with people. And that also, when they search chicken parm and they see three or four results come up, if they already know you because they've watched your video, they you do feel like a friend to them, and they want your point of view. So I think, you know, it was worth all those years and years of uploads because it does help you, like, ingratiate yourself a little bit more to the audience. You know?Stephanie Hansen:Yeah. And, also, I think if you just this is a weird thing to say, but I've been thinking about this a lot because I have a speech later today, and and I wasn't sure what I was gonna speak about. And my husband's like, oh, are you gonna talk about women in business? I was like, no. I think I'm gonna talk about my regs to not riches story, which is, like, people have all these different experiences. Right? And you're always comparing yourself to other people or trying to measure up or trying to get as many likes or follows or comments. And really what I always keep coming back to is that people just want authentic, friendly, nice people in their kitchen to spend time with them.Beth Le Manach:I think so. A %. Especially if it's something that they're a little unsure about, they want the reassurance that, like, it's going to be okay. Like, yeah, we're gonna do it together. You know? Like, I think that that's very reassuring for people.Stephanie Hansen:One of the, recipes that I happen to see on your YouTube really just, like, blew my mind, and I think it's based on your French experiences about almond croissants.Beth Le Manach:Oh, yeah. Yeah. That's from the book.Great. It is in the book. Yeah.Stephanie Hansen:I'm obsessed with almond croissants, and what you did was you took day old croissants and then made, like, a beautiful almond filling, and voila, almond croissants. It's it never occurred to me that that would be a way that you could do that without, you know, like, laminating dough and I mean doing all the hard work.Beth Le Manach:Yeah. Well, I laughed out loud because I didn't realize, and my husband shared this with me when we were sort of newly married, that almond or croissants were made because that was a way that the bakeries could use up the day old croissants that didn't sell because very few things go to waste in France, especially foods. Then it, like, made perfect sense. Like, oh, of course. So if they're doing that, like, we could be doing that. Yeah. Absolutely. Have, like, the yeah.We just don't have the day old croissants, but, like, you can do it with fresh if you just split them open and let them dry out while you make the filling, and it's just as good.Stephanie Hansen:So you have an event that's coming up at Cooks At Crocus Hill, June Eighth, 4 PM. As we record this, there's only a few tickets left. So by the time it actually airs, you probably won't have the privilege of getting tickets unless you decide to do another night. Is that a possibility?Beth Le Manach:We don't know because I have to leave the next day for my next tour. So this is the thing that I yeah. I'm learning about the book tours is you have to be quick about it because it is expensive to go to all these cities.Stephanie Hansen:Yes. And how many citiesBeth Le Manach:are you going to on your tour? I'm going to seven.Stephanie Hansen:Okay. Okay. That is gonna be great. Yeah. So we are speaking with Beth Lamonic, and she is the author of entertaining one zero one. And you can find her book, recipes every host should know how to make. I thought that was a great subtitle too, by the way. Very clear. Everybody knew exactly what they were gonna be getting from your book. Do you have a Substack too, or how do you want people to follow it?Beth Le Manach:Yes. I do. I have a Substack. That would be great. People can follow me there. It's called entertaining with Beth.Stephanie Hansen:And how are you enjoying that as a platform?Beth Le Manach:I love it. I mean, this is the funny thing is, like, writing the cookbook did introduce me to this, like, other way to create, which is writing. And I think it came at the perfect time because we moved to France around the same time that I was doing more on Substack. So I share the recipes there, which are free. But then if people wanna be part of my paid community, once a month, I do an essay about what it's like living in France. I'm kind of the good, bad, and the ugly, you know, because there is so much material that happens, and that's just been a really fun exercise to share that, just in the written page. And and sometimes I include little videos in it too. So It's been It's always fun too, Stephanie Hansen:I think, as creators to have other outlets and more outlets. Yeah. And, you know, I I know people find this hard to believe, but with the exception of, like, in any industry, the top 10% of us are cobbling this together. Right? You're at the end of the year, when you're doing your taxes, you have 52 tiny pots of money that you add up together. Right. And Substat is another tiny pot, but is giving a lot of joy to a lot of people and allowing them to flex in unique and creative ways.Beth Le Manach:It is. It absolutely is. And and I think too because if you stay with, like, kinda one medium, like, I've been doing video for so many years, thirteen years video, it gets really tiring, and you start to get a little fatigued by it all. So it kinda jump starts your creativity again to be like, oh, now I'm gonna write some things, and now I'm gonna and then it sort of helps the video because you look at it with fresher eyes.Stephanie Hansen:Yeah. I love it. Well, Beth, it's been a delight to speak with you. Thanks for being on the podcast today. Good luck with the tour. Beth Le Manach: thanks for having me.Stephanie Hansen:Yes. Are you on presale right now?Beth Le Manach:Yes. We're on presale, and then it goes on sale, for real on June 3.Stephanie Hansen:Okay. So we're gonna launch this podcast, I believe, right before the launch. If you can presale, because you guys that listen know presales are super important to cookbook authors, all of those sales that they've generated up on the presale count towards the first day sales, which hopefully, if all things go great, launches them on bestseller list. Right? That's what we're all trying to do. Beth, I think you've got a great shot at it because your book, looks great. I've watched a bunch of your videos, and I'm just glad that you're getting a chance to come to Saint Paul, Minnesota. Cooks Of Crocusil is a great spot. You're gonna have a blast.Beth Le Manach:Yes. I hope so. It looks amazing.Thank you so much for having me. I really appreciate it.Stephanie Hansen:Enjoy your travels. Hopefully, we'll speak again sometime. Sounds goodStephanie Hansen:Thanks, Stephanie. 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

Thunderbolts #3 (1997)Our Thunderbolts comes to an end as Marvel's newest team of fake superheroes clashes with the newest version of evil villains as the Masters of Evil….return? Its's quite the crew: there's a freshly mutated Tiger Shark, a guy dressed as a tiger that FLYS, an Olympic skier turned violent feminist, a French mafia operative wearing a dead guy's gear and Justin Hammer's daughter with her prehensile cape.Also, Jolt (not the cola) re-enters the scene, Black Widow juggles her new publishing gig with vigilantism and the discovery of UNDERWORLD GOODS~!!All this plus Jen blows Shawn's mind with the reveal that Batman and Deadman have dinner once a month.*** PROPER COMIC BOOK DISCUSSION STARTS AT 00:15:30 ***Promos: BATMAN KNIGHTCAST (https://fireandwaterpodcast.com/show/batman-knightcast-2/)Continue the conversation with Shawn and Jen on Twitter / Instagram / Facebook / Threads / Bluesky or email the show at worstcollectionever@gmail.comAlso, get hip to all of our episodes on YouTube in its own playlist! https://bit.ly/WorstCollectionEverYTDownload the podcast on Spotify, Apple Podcasts and wherever you get your favorite shows. Please rate, review, subscribe and tell a friend!

I had a real fun time chatting with Beth La Manach, whose new cookbook, “Entertaining 101” just released. Beth's YouTube channel is wildy entertaining and she is also on Substack so you can follow her Entertaining with Beth Now since Beth makes it so easy lets all get to Entertianing!EPISODE TRANSCRIPT:Stephanie Hansen:Hello, everybody. Welcome to Dishing with Stephanie's Dish. I'm Stephanie Hansen and I like to talk to people obsessed with food. In particular, I enjoy cookbook authors and today I'm with Beth Lamonic and she is the author of a cookbook that just the title alone, I feel like holy cats. That's so intimidating. It is called entertaining one zero one. Beth, that just makes you, like, right on the level of Martha Stewart in my brain. Were you nervous about calling it one zero one?Beth Le Manach:No. Because the way that I'm thinking about the title is it's really targeted towards beginners or veterans who just need it to be easier and quicker. And I think everybody loves a one zero one entry point because they know it's not gonna be intimidating. It's gonna be accessible.Stephanie Hansen:Well, you are not a one zero one in your chops. You have over 662,000 followers on YouTube. They were like, oh, she has a a YouTube channel. And I went to look. I was like, holy cats. Tell me the name of your YouTube channel because I forgot to write it down. Recipes for entertaining. Was that what it was called?Beth Le Manach:No. It's called Entertaining with Beth.Stephanie Hansen:Got it. Okay. So you also are very fascinating, but I'm gonna get to that part in just a second. Take me through, like, your journey of, like, the how you started the YouTube and how we are that you're just is this your first book?Beth Le Manach:Yes. It isn't my first book. I know. I've been in a long time. I know exactly. Yeah. So it's kind of a long story, but I'll give you the highlights. I started my YouTube channel because I was by trade a producer for television, lifestyle television, and I got my start with the Scripps network.Beth Le Manach:So Food Network, HGTV, Fine Living, I was producing a bunch of content for them. I saw everything going online, digital. So I was like, I wanna produce digital content for the web. I got a job at a company that had a huge order for YouTube. So this was right around 2011 when YouTube started getting grants to media companies to produce quality content so they could get the advertisers to actually advertise against it. Because up into that point, it was a lot of, you know, skate board tricks and cat videos and stuff like that. Yeah. And so since I had come up with all of this kind of lifestyle content, my boss was like, okay. Create a YouTube channel that women will love. And I was a new mom. I had two small kids, and I was into all this lifestyle content, but I knew nothing about YouTube. So I had to really learn what it was, and little by little, we started to just create content. That was food content, fashion, beauty, all the things that I thought, like, women would be interested in.And then one day, my boss came to me and said, you know what? We are, like, really behind on the hours here that we have to deliver. We gotta pep this up a bit. What do you got? And I was like, I think we should do, like, entertaining shows, like, thirty minute shows, like what we used to do for TV. Like, let's do the perfect dinner party. He's like he was like, well, who are we gonna get to do that? And I was like, me. I love to cook, and I have a lot of recipes. And at the time, I just bought a house, and I was like, you know, come to my house. You don't have to pay me.You're already paying me, and let's knock off a few of these episodes. So we did about 16 of them, and then my boss was like, you know, this is really resonating with people. Like and and it really hit me at that point that I thought, how is this new information for people? Because I had grown up with Martha Stewart and Ina Garten, and I just thought that everybody was watching this. But people at the time on YouTube were just getting into, like, all the beauty gurus, and those girls were now aging up and sort of, like, having their first apartment and getting married. And they weren't suddenly gonna go offline and go look at magazines and books. They were staying online.Stephanie Hansen:Yeah.Beth Le Manach:And I think that's where it really resonated. And so long story short, I did that until I started to do it full time, and now the channel is mine, and I just do it full time.Stephanie Hansen:It explains lots of things. One, how prescient of you to see this digital age coming. So very smart.Beth Le Manach:Yeah.Stephanie Hansen:Two, I always talk about first mover advantage. And whenever there's a new platform or something, I always make sure that I log on. I save my handle. Even if I don't know if I'm gonna use it or do anything with it, I I believe that being the first in a space or in in a being a handful of first in a space is part of what gets you that first mover advantage. So note to self people because there's gonna be a lot of social enterprises that are coming in our future. And then also, like, sometimes the keeping it simple is the best. Like, you just assume that everybody knows how to, you know, make a delicious apparel spritz, but necessarily they don't. So that what you can offer in your most authentic way is, valuable.And that's, I guess, why you did this as your first book because you seem like you really are taking and packaging a lot of this in a way that feels authentic to you, and that's what people want.Beth Le Manach:I think they do. I mean and I think that's what YouTube has really taught me is that there are thousands of chicken Parmesan recipes on YouTube, but people will still ask me, but we want your recipe. Not because my recipe is gonna be better than anybody else's recipe because there's only a couple of ways around making a chicken parm, but because they want my point of view. And I think that that's what makes YouTube so human, and that's why they called it YouTube because it is about you and how you how I prepare chicken parmesan recipe could be different than how you prepare it. And the things that we're gonna highlight could be different based on our own lived experience, and I think that's what makes it really human and really fun.Stephanie Hansen:Yeah. Your show is also very beautiful. I just started doing a TV show, with Fox here locally, and lighting is so important. And my own YouTube is horribly lit and embarrassing. Yours is incredible.Like, do you have my normal lights set up?Beth Le Manach:No. My gosh. You know what my light setup is now? No lights. The light setup is no lights because I went round and round, and I have, you know, a lot of different experience. Like, I started with the big crew of seven people people that would come, and then I would go back, like, after COVID, and there was no people. And then I had to learn it all myself, and then I moved to France, and I was like, I can't carry all this stuff with me. I have gone back and forth on the lighting, and I always go back to the fact that, like, natural lighting for food is just the best lighting, and then just adjust the camera settings. Like, you're much better off doing that and know which angles of the kitchen give you the best softest light because that you can always reproduce the camera, but you can't always reproduce the exact temperature and light. And, like, that just was making me crazy. So I just decided to finish the lights.Stephanie Hansen:Yeah. That is really the tip. Yes. I like it. You mentioned this move to France, and I I you have through the course of your channel and through the course career here. Also, you had a like, it sounded like a rental in France that you made into a full time home.Beth Le Manach:Yes. Exactly. So my husband is French, and we had been coming to France every year or so when we were married. And then we took a break when we had kids, and then we started to bring the kids when they were, like, five and two.Stephanie Hansen:So you and your husband moved to France, and he's French. Yes. So he's like your Jeffrey.Beth Le Manach:Yeah. You could say that. Yeah. He, he he definitely, has inspired me a lot, I think, with the French lifestyle and French cooking. And we would come to France every summer just to vacation, and then we thought, okay. Let's stop renting all these houses. Let's buy a house and then become the renter like, become the person renting. That was a better investment for us.Beth Le Manach:And then, I don't know, we just he got to a point in his life where he was like, I see all my friends retiring in France. That's where I wanna be. And I think that's the blessing and the curse of marrying a foreigner. At one point, they're gonna wanna go back, and you just have to be ready for that. So I was always ready for it because I've always loved France, and I just thought, like, that's a fun experience. Yeah. Let's go do that.Stephanie Hansen:Do you read David Leibovitz's blog?Beth Le Manach:Yes. I do. I love him. Yeah. He's great.Stephanie Hansen:I've learned so much. I have, relatives that are from Montreal, which is not France, but they've spent time in France. And Yeah. He just talks a lot about the difficulties of living in France and being an American transplant living in France.Are there things that you have found that you're just like, oh, I just wish I could get this or something that you're craving to miss?Beth Le Manach:Prepared broths and stocks. Like, you know, when you go in The States, you go to the grocery store and you see, like, a million organic chicken broth, beef broth, like, in every brand that takes up practically a whole file. Here, you cannot get that. You can get the cubes where you're making it, but it's like you're wasting a whole cube for two cups of broth, and you may not need the two cups of broth. Like, I love those little one cup ones that we can get in those days. That, we cannot get here. And I I don't know why. A lot of me thinks, like, it just takes up too much space on the shelves, and maybe the little cubes are better, but I do miss that.Stephanie Hansen:Do you have that better than bouillon product?Beth Le Manach:We don't have that. I have not seen that. Uh-uh. Like, there's a lot of different kinds of these little broth cubes too, and I've been trying all of them. Some of them are horrible, and some of them are okay, but there's nothing like the Swanson's chicken broth. Like, I really kinda miss that. I love that. And Land O'Lakes spread the butter.Beth Le Manach:Land O'Lakes butter. Even though we have a million wonderful butters here in France for baking, nothing is quite like the Land O'Lakes salted butter in my opinion.Stephanie Hansen:I live in Minnesota, the home of Land O'Lakes, so that makes me real happy. Alright. So entertaining one zero one is about simple, easy ways to start your entertaining life, whether it be like a signature cocktail for mom's brunch or an egg bake for Christmas or, just a simple, like, Friday night dinner party. What are some of your favorite entry points for entertaining?Beth Le Manach:Yeah. Well, I think brunch. I think brunch is the beginners, like, home run because there's no fancy roasts that you have to learn how to carve. It's pretty inexpensive because you're not serving a ton of wines and cocktails. It's fairly cheap too because of what you're making. It's eggs and bread and fruit. And it's easy because you can, like, prep in the morning, and then people come at, like, eleven. And it doesn't take the whole night.Beth Le Manach:Like, it's not gonna go on for hours and hours. Like, people usually leave around two or three. I just think it's a great entry point for people. Yeah. I mean, I think, you know, once you get into the holidays, like the Thanksgiving and the Christmas, you wanna get a few brunches under your belt, maybe a few dinners. I always say start with four, then have six, but don't ever start having 10 guests, which is what Thanksgiving is. So don't start there. Yep.Beth Le Manach:Because people usually get themselves so stressed out for entertaining because I think they don't start at the right entry point. And then they never wanna do it again because it was a big mess and, you know, it was so stressful because I think they didn't work their way up to it. You know what I mean?Stephanie Hansen:Yeah. I never thought about that, but that's really a clever way to think about it. I also think too choosing, like, the main dish and then building from there is helpful. Like Yes. I I don't know why I was afraid to cook salmon for forever, but, but, really, roasting a whole side of salmon is a great dish for entertaining.Beth Le Manach:Super easy, beautiful, super delicious. Yeah. I I think that people feel like they get sort of stressed out at all of the organization, like, the the timing of it. Because most people don't have, like, restaurant cook experience where everything is timed. So my philosophy is always, like, one or two things, two max that's, like, active cooking, The rest, assembly and the rest, premade. So, like, if you balance out the portfolio of dishes so that they're not all active cooking, it's just gonna make your life so much easier.Stephanie Hansen:And so Don't you think too, like, what I always discover with entertaining is people are just so delighted to come, to be invited to something. We don't do this enough.Beth Le Manach:We don't do it enough because I think people are afraid of how it's gonna go because maybe they had one or two bad experiences or because, you know, for better or for worse, I'm probably contributing to this, but there is so much food media out there between the blogs and the Instagram and the Pinterest and television and books that, like, it can get very overwhelming. What do you serve and, you know, where do you begin? That I really wanted to create, like, here are the hundred and one recipes that, like, everybody should just know how to make. Like, it's just should be part of your repertoire. Like, get the basics down first and get the ones that you crave. So, like, of course, everybody wants to know how to make a turkey at Thanksgiving or a key lime pie at Easter or barbecue chicken in the summer. Like, these are the things we are all sort of craving perennially. And if you can get those right, then you go to, like, one zero two, which is, you know, the more sophisticated flight files and that kind of thing.Stephanie Hansen:Second book, are you already thinking about it?Beth Le Manach:Oh my gosh. No. Because I'm still recovering from the first book. You know, you're a good book author. I had no idea how all consuming it is. In a good way. Of it taken. It was a definite two year project, you know, between the testing, the writing, the photography, like, all of it.Stephanie Hansen:Yeah. What part did you love, and what part did you hate?Beth Le Manach:I really love the testing. You know? Like, really taking the time to test each recipe and getting excited about being able to share it, thinking of all of my subscribers that I've had over the years and thinking, oh, this person's gonna love this, and, oh, that person is really this is really gonna help that person. I love that. I love the writing. I didn't think I would love that as much, but I really love that, the stories and the tips and the kind of bringing the recipe to life. As much as I love the results of the photo shoot, that was probably the most exhausting, I think. And to have to then remake all a hundred and one recipes again. And, you know, at that point, it's not just me in the kitchen.It's a whole team of people and making sure, like, oh, that's not supposed to look like that or, like, oh, that crust shouldn't be like you know? And, like, that I found very taxing. But it was great to see all the photos at the end of the shoot. Like, oh, wow. We did all that.Stephanie Hansen:Did you have to cut some recipes, and was that hard to do?Beth Le Manach:We didn't I would cut them in the testing. We didn't we we basically shot everything that we planned, so that was great. But there were recipes that I just kept thinking, this is good, but it's too complicated, or this is not delivering on my motto of, like, minimum effort, maximum impact. This is, like, maximum effort from maximum impact, but, like, I didn't wanna go there. I wanted to keep it really easy and accessible for people. So those were the recipes that usually got the pitch.Stephanie Hansen:Was it harder? When did you move to France, and was this in the middle?Beth Le Manach:Yeah. It was. Of course. That was the craziest thing about it. We did the photo shoot in May, and we moved in June. So as soon as the, like, photo team left at the May, we were like, okay. Let's wrap it up. And we started to just put things in boxes and because I couldn't, like, take the whole house apart because I needed all the props, and I needed a certain amount of furniture and dishes and thing, you know, that I couldn't take.Beth Le Manach:So yeah. Stephanie Hansen:did you move all that stuff? Do you still have it? Because people don't realize, like, when you're styling photos, you know, you need all this stuff that you have.Beth Le Manach:You you need all this stuff, and I had a ton of props as we all do. You know, anybody that's in this business has a ton props. And I used them all for the cookbook, but I could not take them all with me to France. It's just it was gonna be too expensive. And I was actually afraid that some of them would break anyway, so I gave them to a lot of the, prop master who was working on the cookbook. Like, she took a a bunch. Everybody on the shoot took some, and we had a fully furnished house here in France that we were renting. So and, of course, every time I come, I would hit a flea market and buy more stuff.So, like, I just had no more rooms for any more stuff, so I just had to, you know, give away.Stephanie Hansen:Yeah. That's it's kinda liberating and kinda freeing, though, in and of itself.Beth Le Manach:It is. It is.Stephanie Hansen:Who do you look up to for entertaining?Beth Le Manach:Oh, you know, all the greats. I love Martha Stewart. I love Ina Garten. I'm trying to think, like, if I there's a couple of substackers that I really love. There's a woman, little Chavita is the name of her substack. I let do you know her? Do you follow her substack? I think yeah. I just I love her sort of effortless elegance. I love things that don't feel overly fussy or feel overly staged.Beth Le Manach:Yeah. There's a lot of Instagrammers too that you just see that you're like, oh, yeah. I love that. I don't know. Yeah. I think and my parents, like, I love the way that they entertain, and I've always, like, looked up to their sort of style of entertaining.Stephanie Hansen:You mentioned, chicken parm experience, and I just happen to have read a whole thing about an influencer that apparently grabbed some very similar recipes from, some recipe writers and then repackaged them and put them in her book in Australia that's been, like, a multimillion bestseller. And I always worry and wonder about that because it's very hard to make a recipe your own for something like a chicken farm. And I really cooking very basic and presenting very basic recipes that people have been doing for forever and short of, like, saying, you know, I got inspiration or I adapted from. I do wonder if we're getting into this place where the Internet is just full of 6,000 chicken parmesan recipes that are all the same.Beth Le Manach:Yeah. I mean, I think what really, sets them apart though is the way you go about it. Like, I can remember a copyright lawyer telling me, like, you can't actually copyright the ingredients, but you can copyright the method. And I think, you know, for anybody who cooks a lot, there is a method that you go about making the recipe that's based on your experience, like the do's and more importantly the don'ts. Like, don't do that because you're gonna have a salvee chicken parm. Make sure you do this because it'll crisp up more. So, like, in my chicken parmesan video on YouTube, I labeled it a little bit different. I think it's something like the six tips to a great chicken parm, and that's just based on my experience.Like, fry it in a cast iron pan, presalt the chicken so that it's nice and juicy. Once it comes out of the pan, put it on a cooling rack with a, you know, something like a cookie rack so that it doesn't get all soggy. Add a little Parmesan tea. Like so I think that people make very classic recipes their own by adding their own personality and their own little tips and tricks that they've learned along the way to guarantee success. So I feel like, you know, even in the age of AI and everybody's like, oh, you know what? They're only gonna get these recipes from AI. It's like, yeah. But you're not gonna get that human experience of, like, here's what I did that doesn't work. Here's what I've done that works really well.So I think that's kind of our, you know, competitive edge, I guess, against the robots.Stephanie Hansen:Yeah. And the superpower that maybe will separate, finally, the weed from the chaff as it were. Because if we are all then making similarly the same thing, it is how we're doing it and also how we're performing the content because, like, people get interested in you as a human and you as how you do things, and they wanna follow you and your point of view and think you're funny or whatever your superpower is.Beth Le Manach:Exactly. And that's why I think video is so powerful because that doesn't always come across on the printed page or with a photograph. But when you are on video and you're spending time, like, building this audience on YouTube, it is a way to connect in a more human way with people. And that also, when they search chicken parm and they see three or four results come up, if they already know you because they've watched your video, they you do feel like a friend to them, and they want your point of view. So I think, you know, it was worth all those years and years of uploads because it does help you, like, ingratiate yourself a little bit more to the audience. You know?Stephanie Hansen:Yeah. And, also, I think if you just this is a weird thing to say, but I've been thinking about this a lot because I have a speech later today, and and I wasn't sure what I was gonna speak about. And my husband's like, oh, are you gonna talk about women in business? I was like, no. I think I'm gonna talk about my regs to not riches story, which is, like, people have all these different experiences. Right? And you're always comparing yourself to other people or trying to measure up or trying to get as many likes or follows or comments. And really what I always keep coming back to is that people just want authentic, friendly, nice people in their kitchen to spend time with them.Beth Le Manach:I think so. A %. Especially if it's something that they're a little unsure about, they want the reassurance that, like, it's going to be okay. Like, yeah, we're gonna do it together. You know? Like, I think that that's very reassuring for people.Stephanie Hansen:One of the, recipes that I happen to see on your YouTube really just, like, blew my mind, and I think it's based on your French experiences about almond croissants.Beth Le Manach:Oh, yeah. Yeah. That's from the book.Great. It is in the book. Yeah.Stephanie Hansen:I'm obsessed with almond croissants, and what you did was you took day old croissants and then made, like, a beautiful almond filling, and voila, almond croissants. It's it never occurred to me that that would be a way that you could do that without, you know, like, laminating dough and I mean doing all the hard work.Beth Le Manach:Yeah. Well, I laughed out loud because I didn't realize, and my husband shared this with me when we were sort of newly married, that almond or croissants were made because that was a way that the bakeries could use up the day old croissants that didn't sell because very few things go to waste in France, especially foods. Then it, like, made perfect sense. Like, oh, of course. So if they're doing that, like, we could be doing that. Yeah. Absolutely. Have, like, the yeah.We just don't have the day old croissants, but, like, you can do it with fresh if you just split them open and let them dry out while you make the filling, and it's just as good.Stephanie Hansen:So you have an event that's coming up at Cooks At Crocus Hill, June Eighth, 4 PM. As we record this, there's only a few tickets left. So by the time it actually airs, you probably won't have the privilege of getting tickets unless you decide to do another night. Is that a possibility?Beth Le Manach:We don't know because I have to leave the next day for my next tour. So this is the thing that I yeah. I'm learning about the book tours is you have to be quick about it because it is expensive to go to all these cities.Stephanie Hansen:Yes. And how many citiesBeth Le Manach:are you going to on your tour? I'm going to seven.Stephanie Hansen:Okay. Okay. That is gonna be great. Yeah. So we are speaking with Beth Lamonic, and she is the author of entertaining one zero one. And you can find her book, recipes every host should know how to make. I thought that was a great subtitle too, by the way. Very clear. Everybody knew exactly what they were gonna be getting from your book. Do you have a Substack too, or how do you want people to follow it?Beth Le Manach:Yes. I do. I have a Substack. That would be great. People can follow me there. It's called entertaining with Beth.Stephanie Hansen:And how are you enjoying that as a platform?Beth Le Manach:I love it. I mean, this is the funny thing is, like, writing the cookbook did introduce me to this, like, other way to create, which is writing. And I think it came at the perfect time because we moved to France around the same time that I was doing more on Substack. So I share the recipes there, which are free. But then if people wanna be part of my paid community, once a month, I do an essay about what it's like living in France. I'm kind of the good, bad, and the ugly, you know, because there is so much material that happens, and that's just been a really fun exercise to share that, just in the written page. And and sometimes I include little videos in it too. So It's been It's always fun too, Stephanie Hansen:I think, as creators to have other outlets and more outlets. Yeah. And, you know, I I know people find this hard to believe, but with the exception of, like, in any industry, the top 10% of us are cobbling this together. Right? You're at the end of the year, when you're doing your taxes, you have 52 tiny pots of money that you add up together. Right. And Substat is another tiny pot, but is giving a lot of joy to a lot of people and allowing them to flex in unique and creative ways.Beth Le Manach:It is. It absolutely is. And and I think too because if you stay with, like, kinda one medium, like, I've been doing video for so many years, thirteen years video, it gets really tiring, and you start to get a little fatigued by it all. So it kinda jump starts your creativity again to be like, oh, now I'm gonna write some things, and now I'm gonna and then it sort of helps the video because you look at it with fresher eyes.Stephanie Hansen:Yeah. I love it. Well, Beth, it's been a delight to speak with you. Thanks for being on the podcast today. Good luck with the tour. Beth Le Manach: thanks for having me.Stephanie Hansen:Yes. Are you on presale right now?Beth Le Manach:Yes. We're on presale, and then it goes on sale, for real on June 3.Stephanie Hansen:Okay. So we're gonna launch this podcast, I believe, right before the launch. If you can presale, because you guys that listen know presales are super important to cookbook authors, all of those sales that they've generated up on the presale count towards the first day sales, which hopefully, if all things go great, launches them on bestseller list. Right? That's what we're all trying to do. Beth, I think you've got a great shot at it because your book, looks great. I've watched a bunch of your videos, and I'm just glad that you're getting a chance to come to Saint Paul, Minnesota. Cooks Of Crocusil is a great spot. You're gonna have a blast.Beth Le Manach:Yes. I hope so. It looks amazing.Thank you so much for having me. I really appreciate it.Stephanie Hansen:Enjoy your travels. Hopefully, we'll speak again sometime. Sounds goodStephanie Hansen:Thanks, Stephanie. 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

Episode 1720 - brought to you by our incredible sponsors: Shopify: Turn your big business idea into CASH with Shopify on your side.  Sign up for your one-dollar-per-month trial and start selling today at SHOPIFY.com/hardfactor FitBod: Level up your workout. Join Fitbod today to get your personalized workout plan.  Get 25% off your subscription or try the app FREE for seven days at fitbod.me/hardfactor  Better Help: Your well-being is worth it. Visit BetterHelp.com/HARDFACTOR today to get 10% off your first month. Lucy: Let's level up your nicotine routine with Lucy.  Go to lucy.co/hardfactor and use promo code (HARDFACTOR) to get 20% off your first order. Lucy products are ONLY for adults of legal age. 00:00:00 Timestamps 00:03:00 Happy Birthday to Wes' son, who is about to start driving, yikes! 00:05:20 If you thought we were safe from that last asteroid, wait until you hear what Brazilian, French, and Italian scientists have to say about imminent asteroid collisions with Earth! 00:20:20 A San Francisco school district is lowering A's to 80 and above and D's to 20 and above 00:31:10 No more beagle testing labs in the NIH, there is still one at Texas A&M Thank you for listening! Go to patreon.com/hardfactor to join our community, get access to bonus podcasts and the Discord chat server with the hosts, but Most Importantly: HAGFD Learn more about your ad choices. Visit megaphone.fm/adchoices

Angelique "Frenchy" Morgan is a French pornographic actress and reality television star. She is best known for her appearances on the VH1 series Rock of Love with Bret Michaels, Charm School, and I Love Money. She's in NYC for a sex chat show and stopped by the Bonfire to meet the guys. Frenchy shares her love for President Trump and has been to Mar-a-Largo many times. She also loves Korean men, especially the K-pop band BTS. Frenchy offers her services to all the men in the room, but Bobby seems the most receptive. Frenchy Morgan will be appearing at The Cutting Room NYC on Tuesday May 27th for "An Evening of Sexperts Speaking About The Joy of Toys" hosted by Addis Fouche. *To hear the full show to go www.siriusxm.com/bonfire to learn more FOLLOW THE CREW ON SOCIAL MEDIA: @thebonfiresxm @louisjohnson @christinemevans @bigjayoakerson @robertkellylive @louwitzkee @jjbwolfSubscribe to SiriusXM Podcasts+ to listen to new episodes of The Bonfire ad-free and a whole week early.  Start a free trial now on Apple Podcasts or by visiting siriusxm.com/podcastsplus.

What began as a backwoods commune in Canada turned into one of the most horrific cults in history — led by self-proclaimed prophet Roch Thériault, whose reign of terror is almost too disturbing to believe. Join the DARKNESS SYNDICATE: https://weirddarkness.com/syndicateABOUT WEIRD DARKNESS: Weird Darkness is a true crime and paranormal podcast narrated by professional award-winning voice actor, Darren Marlar. Seven days per week, Weird Darkness focuses on all thing strange and macabre such as haunted locations, unsolved mysteries, true ghost stories, supernatural manifestations, urban legends, unsolved or cold case murders, conspiracy theories, and more. On Thursdays, this scary stories podcast features horror fiction along with the occasional creepypasta. Weird Darkness has been named one of the “Best 20 Storytellers in Podcasting” by Podcast Business Journal. Listeners have described the show as a cross between “Coast to Coast” with Art Bell, “The Twilight Zone” with Rod Serling, “Unsolved Mysteries” with Robert Stack, and “In Search Of” with Leonard Nimoy.DISCLAIMER: Ads heard during the podcast that are not in my voice are placed by third party agencies outside of my control and should not imply an endorsement by Weird Darkness or myself. *** Stories and content in Weird Darkness can be disturbing for some listeners and intended for mature audiences only. Parental discretion is strongly advised.IN THIS EPISODE: Deep in Quebec's wilderness, Roch Thériault assembled believers to await the apocalypse he claimed would arrive February 1979. His spiritual settlement transformed into history's most disturbing cult experiment, where unauthorized surgeries, calculated torture, and mind control tactics replaced daily prayers. For twelve years, the "Ant Hill Kids" remained secluded from authorities, their isolation enabling atrocities as their self-proclaimed Moses pursued increasingly dangerous delusions.CHAPTERS & TIME STAMPS (All Times Approximate)…00:00:00.000 = Lead-In00:02:25.607 = Show Open00:04:41.589 =PART 1: THE FOUNDATION OF MADNESS00:07:14.970 = The Making of Moses00:18:02.162 = The Prophet Emerges00:28:36.412 = Eternal Mountain00:41:05.850 = PART 2: DESCENT INTO DARKNESS00:41:32.068 = The First Death00:49:21.345 = The Second Settlement01:00:34.694 = The Final Atrocities01:12:52.195 = PART 3: AFTERMATH AND LEGACY01:13:17.481 = The Prison years01:20:54.620 = The Survivors' Stories01:31:42.097 = Cultural Impact and Collective Memory01:42:25.997 = PART 4: UNDERSTANDING THE INCOMPREHENSIBLE01:42:59.741 = The Psychology of Cult Control01:54:39.106 = The Psychology of Roch Thériault02:05:54.259 = The Question of Evil02:21:58.286 = PART 5: LESSONS FROM DARKNESS02:32:40.752 = Show CloseSOURCES AND RESOURCES FROM THE EPISODE…BOOK: “Alliance of the Sheep” (“L'alliance de la brebis)” by Gabrielle Lavallée: https://amzn.to/4dDwv1u (Only available in the original French. An English translation has apparently not been authorized or published.)BOOK: “Savage Messiah" by Paul Kaihla and Ross Laver: https://amzn.to/3FzXxKnFILM: “Savage Messiah”: https://amzn.to/43O6yJ8https://theprofilehhs.com/4728/editorials/the-ant-hill-kids-theriaults-early-beginnings-stage-1/https://theprofilehhs.com/4751/editorials/ant-hill-kids-theriault-and-february-of-1979-stage-2/https://theprofilehhs.com/4746/editorials/ant-hill-kids-theriaults-surgeries-and-samuel-stage-3/https://theprofilehhs.com/4802/editorials/ant-hill-kids-theriault-and-the-end-of-his-world-stage-4/https://allthatsinteresting.com/ant-hill-kidshttps://www.mirror.co.uk/news/us-news/chilling-insight-doomsday-cult-members-13995059https://murderpedia.org/male.T/t/theriault-roch.htmhttps://www.dannydutch.com/post/the-ant-hill-kids-inside-the-twisted-world-of-roch-thériault-and-his-apocalyptic-canadian-culthttps://medium.com/obscure-horror/roch-thériault-and-the-ant-hill-kids-c0fb66a6b14chttps://www.paradigmshift.com.pk/ant-hill-kids/https://maryboro.ca/story/cult-leader-roch-theriault-on-trial/https://cvltnation.com/ant-hill-kids-break-legs-sledgehammer-go-hell/https://www.propensitypod.com/episodes/ant-hill-kidshttps://www.toronto.com/news/crime/behind-the-crimes-murder-mutilation-abuse-part-of-life-at-ant-hill-kids-commune/article_70440d6e-a838-5b34-856d-b696402a10c9.htmlhttps://www.youtube.com/watch?v=1LesjWnLH_Ihttps://www.youtube.com/watch?v=3wBXOkcvhDghttps://www.youtube.com/watch?v=krM7UUjzykIhttps://www.youtube.com/watch?v=1wo1T9hsKzo=====(Over time links seen above may become invalid, disappear, or have different content. I always make sure to give authors credit for the material I use whenever possible. If I somehow overlooked doing so for a story, or if a credit is incorrect, please let me know and I will rectify it in these show notes immediately. Some links included above may benefit me financially through qualifying purchases.)= = = = ="I have come into the world as a light, so that no one who believes in me should stay in darkness." — John 12:46= = = = =WeirdDarkness® is a registered trademark. Copyright ©2025, Weird Darkness.=====Originally aired: May 29, 2025EPISODE PAGE at WeirdDarkness.com (includes list of sources): https://weirddarkness.com/AntHillKids

South African political scientist Sean Jacobs and South African journalist Tony Karon talk about the "white genocide" (not) happening in South Africa. Journalist Richard Medhurst talks about being arrested in London, raided in Vienna and targeted by Israel. See Katie in Vienna at the First Jewish Anti-Zionist Congress: https://www.juedisch-antizionistisch.at/en Richard Thomas Medhurst (born 1992) is an independent journalist, political commentator, and analyst from the United Kingdom. His work focuses primarily on international relations, US politics, and the Middle East. Medhurst is known for his coverage of Julian Assange's extradition case in London, as one of the only journalists to report on the trial of the WikiLeaks founder from inside the court. He has also covered the Iran nuclear deal talks, on the ground in Vienna. His reports and analysis on Yemen, Ukraine, Syria, Niger, Lebanon, Iran, the Israeli occupation in Palestine and the genocide in Gaza have gone viral countless times, racking up millions of views. Medhurst is the son of United Nations peacekeepers who served in various UN missions around the world. His parents were among those awarded the Nobel Peace Prize in 1988. Owing to his parents' professional mobility, he has lived around the globe and speaks four languages fluently: English, Arabic, French, and German. Sean Jacobs is Professor of International Affairs and Director of the Julien J. Studley Graduate Programs in International Affairs at The New School. He is the founder of Africa is a Country, a site of criticism, analysis and new writing. The writer Teju Cole described Africa Is a Country as "basically the inside of my head." His book, Media in Postapartheid South Africa: Postcolonial Politics in the Age of Globalization, was published on May Day 2019. He was born in Cape Town, South Africa, where he worked for the Institute for Democracy in South Africa and as a journalist. He has been awarded Fulbright, Shorenstein, Commonwealth, Africa No Filter, and Shuttleworth fellowships. Tony Karon was born and raised in South Africa, where he was an activist in the anti-apartheid liberation movementis. He is editorial lead at AJ+ and worked at Time.com for 15 years. ***Please support The Katie Halper Show *** For bonus content, exclusive interviews, to support independent media & to help make this program possible, please join us on Patreon - https://www.patreon.com/thekatiehalpershow Get your Katie Halper Show Merch here! https://katiehalper.myspreadshop.com/all Follow Katie on Twitter: https://x.com/kthalps Follow Katie on Instagram https://www.instagram.com/kthalps/

From a $20k dream to a $7M micro-resort, Isaac French built Live Oak Lake into an Instagram sensation with 150k followers and 80% direct bookings. Rich Somers dives deep with Isaac on building the brand, automating guest touchpoints, and what it takes to create a hospitality experience that's both stunning and efficient. Get ready for insider strategies to level up your game.Isaac French is a former accountant turned hospitality entrepreneur and the creator of Live Oak Lake, a luxury micro-resort in Waco, Texas, renowned for its design and guest experience. With over 150,000 Instagram followers (@liveoaklake), the resort boasts 95% occupancy and continues to set a new standard in experiential hospitality.Join our investor waitlist and stay in the know about our next investor opportunity with Somers Capital: www.somerscapital.com/invest. Want to join our Boutique Hotel Mastermind Community? Book a free strategy call with our team: www.hotelinvesting.com. If you're committed to scaling your personal brand and achieving 7-figure success, it's time to level up with the 7 Figure Creator Mastermind Community. Book your exclusive intro call today at www.the7figurecreator.com and gain access to the strategies that will accelerate your growth.

Welcome to episode 162 of Growers Daily! We cover: if woodchips can be contaminated (like compost can), pests that refuse to be kept out, and buying the right broadfork. We are a Non-Profit! 

Nick is joined by ITV and Sky Racing host Matt Chapman to discuss the latest from around the racing world. They lead with the news that the Irish Regulator is set to review the controversial Philip Byrnes final flight unseat at Wexford yesterday. Also on today's show, Wathnan's Richard Brown talks about the acquisition of star sprinter Lazzat, while JdG's Adrien Cugnasse gives alarming details of the personal and professional troubles that may yet cost French star trainer David Cottin his licence. Plus, with the news that Breeders' Cup returns to New York in 2027, US legend Chris McCarron remembers his stirring ride on Tiznow in the post 9/11 Belmont Breeders' Cup in 2001. Venatour's Marc Blackford is also along to give details of some terrific racing holidays in the USA, Argentina, Cape Town and throughout Europe.

Aaron Imholte is back from his vacation, and the tales from the beach in sunny Florida are nothing short of remarkable! As predicted, he is commandeering Keanu's victory and rubbing it in to the haters all while struggling to maintain an audience and earn his goal. Let's go over the latest from our favorite cope-and-seeth king! KarmicX is on fire, and the fake war between Kevin Brennan and Chad Zumock has been put on hold while the MLC podcast retools to find out who should be the future stable of re tools. Richard Leland Neal has other YouTube channels, but they don't always make sense. Let's check out the movie review channel where he reviews McDonald's French fries. Makes sense to me! ...

learn how to say 'tonight' in French

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After a federal court ruled US President Donald Trump's latest tariff levies illegal, his administration have scored a last-minute reprieve. For now, the White House's tariff plan stays in place. But with the legal battle being far from over, we tell you all about the fast changing rules of Trump's trade policy.Elsewhere, we hear why low emission zones in French cities could be banned, and Devina Gupta speaks to Zawadi Mudibo in the Ivory Coast as Africa heralds its new 'super banker'. The latest business and finance news from around the world, on the BBC.

In this episode of the Tough Girl Podcast, we're joined by Pamela Lee, a professional offshore sailor from Ireland who's breaking records and barriers in one of the most extreme, male-dominated sports on the planet. Now based in Brittany, France—the heart of short-handed offshore racing—Pamela has carved out her path with grit, determination, and a clear vision for empowering women through sailing. Pam shares her journey from growing up beside the sea in Ireland to becoming the first Irish woman to skipper the Transat Jacques Vabre Race, setting three world records sailing around Ireland, and now training for the 2026 Route du Rhum, one of the toughest solo ocean races in the world. We dive deep into her early influences, the realities of offshore racing, learning French to break into the French sailing scene, and the financial, emotional, and physical challenges of pursuing elite-level sailing. From boat borrowing to breaking glass ceilings, Pamela opens up about the power of visibility, representation, and believing in your own potential—no matter how big the dream. Whether you're interested in sailing, women in sport, or chasing bold goals, this is an empowering and eye-opening conversation not to miss. ***  New episodes of the Tough Girl Podcast drop every Tuesday at 7 AM (UK time)! Make sure to subscribe so you never miss the inspiring journeys and incredible stories of tough women pushing boundaries.  Do you want to support the Tough Girl Mission to increase the amount of female role models in the media in the world of adventure and physical challenges? Support via Patreon! Join me in making a difference by signing up here: www.patreon.com/toughgirlpodcast.  Your support makes a difference.  Thank you x *** Show notes Who is Pamela Living and working in Brittany, France Professional Off-shore Sailor  Living in the mecca of off-shore sailing  What short-handed sailing is Speaking French and sailing in French  Studying French at school and doing a French exchange  The challenge of learning French  The power of emersion when learning a language  Growing up in Ireland (south of Dublin, on the South East Coast) beside the sea  Having a dad who is a sailing fanatic  Family holidays camping and sailing  Opportunities to become a professional sailor? Adapting her mentality on how she wanted to live her life Knowing that a 9-5 job was not for her Living in Sydney, Australia and wanting to sail Sydney Hobart offshore sailing race  Finding a boat to sail on  Wanting to travel and to sail more  Wanting to make a change Considering the possibility of becoming a professional sailor  Getting her Yacht Master Qualification  Getting the opportunity to move to France Wanting to learn more skills and not getting to do those positions  Reaching a glass ceiling and not seeing how to get to the next level Looking for the next opportunity and heading back to Ireland to figure it out Discussion around the Olympics and sailing (double handed offshore racing)  Being part of a mixed sex duo  Being invited to train for the Irish team for this potential event Heading to France to trail for this type of racing  Being exposed to the French offshore racing world  Deciding to stay in France 2019 - 2020 Setting 3 world records by sailing around Ireland and how the goal came about  Fastest sailing around Ireland in a boat of 40ft or under Setting the record for double handed and the women's record for racing around Ireland  The covid years and going back and forth between France and Ireland  Personal inner ambition and wanting to know what  she could do  Needing to get a boat Borrowing a boat and starting to train with it for racing around Ireland Spending several days at seas and racing 700 nautical miles in approx 3-4 days Funding for sailing Making a big media splash and getting your name out there with the record  Getting women's stories in main stream press Women's voices and the progress being made in women's sports and how they are represented  The push towards progress The Route du Rhum a transatlantic single-handed yacht race, which takes place every four years in November.  Racing from France to the Caribbean solo - the longest and toughest trans-atlantic race  Being the first Irish female to do the race Needing to qualify for the race (based on miles raced) Needed to race and train before Starting the project and finding their founding sponsor - DFDS  Funding costs via sponsorship  The dream budget and costs involved  The stress of getting sponsorship and maintaining the relationship  Filming a documentary with Musto (Sailing clothing brand)  The importance of visibility and representation  Being inspired by the sporting women in the Olympics  The importance of PERSONAL challenges  How to connect with Pam  Words of advice for other women who want to go after their own goals  Encouraging women to go after big goals and building a step by step progression plan Lisa - Life & Business Mindset Coach Building your confidence along the way Giving yourself credit and the belief to tackle big things    Social Media Website www.pamelaleesailing.com  Instagram @pamybefree   

Episode 1719 - brought to you by our incredible sponsors: Shopify: Turn your big business idea into CASH with Shopify on your side.  Sign up for your one-dollar-per-month trial and start selling today at SHOPIFY.com/hardfactor FitBod: Level up your workout. Join Fitbod today to get your personalized workout plan.  Get 25% off your subscription or try the app FREE for seven days at fitbod.me/hardfactor  Better Help: Your well-being is worth it. Visit BetterHelp.com/HARDFACTOR today to get 10% off your first month. Lucy: Let's level up your nicotine routine with Lucy.  Go to lucy.co/hardfactor and use promo code (HARDFACTOR) to get 20% off your first order. Lucy products are ONLY for adults of legal age. 00:00:00 Timestamps 00:01:00 Will's back and his voice is hilarious 00:04:55 Japan passes new laws against weird baby names 00:17:55 More fun with Will's voice 00:18:40 Republican spending bill is what you thought it was 00:19:20 Todd Chrisly is pardoned and Joe Exotic's ex sends him an amazing “parting” gift 00:20:45 Another Orca yacht “attack” caught on camera 00:24:25 French farmer has $4 billion euro worth of gold confiscated from his own farm 00:30:05 New Ai is now refusing to shut down and is trying to blackmail users 00:36:30 NYC City Sewage employee dies when his ship filled with poop explodes Thank you for listening! Go to patreon.com/hardfactor to join our community, get access to bonus podcasts and the Discord chat server with the hosts, but Most Importantly: HAGFD Learn more about your ad choices. Visit megaphone.fm/adchoices

Germany's Merz promises to help Ukraine produce long-range missiles. Also: the latest from Gaza, 20 years in jail for French paedophile, experts warn the Earth is 'profoundly ill' and a flying car takes off in England.

Merriam-Webster's Word of the Day for May 28, 2025 is: fiasco • fee-ASK-oh • noun A fiasco is a complete failure or disaster. // The entire fiasco could have been avoided if they'd simply followed the instructions. See the entry > Examples: "Fyre's first iteration, in 2017, was widely seen as a massive failure. The luxe accommodations promised on the Bahamian island of Great Exuma turned out to be tents and instead of the promised gourmet fare, guests were served cold cheese sandwiches. After musical acts bailed at the last minute, attendees were left stranded as organizers canceled the festival entirely. The fiasco resulted in at least two documentaries." — Theresa Braine, The Sentinel & Enterprise (Fitchburg, Massachusetts), 24 Feb. 2025 Did you know? English speakers picked up fiasco from the French, who in turn adopted it from the Italian phrase fare fiasco—literally, "to make a bottle." Just what prompted the development of the meaning "failure" from "bottle" has remained obscure. One guess is that when a Venetian glassblower would discover a flaw developing in a beautiful piece they were working on, they would turn it into an ordinary bottle to avoid having to destroy the object. The bottle would naturally represent a failure to the glassblower, whose would-be work of art was downgraded to everyday glassware. This theory, however, remains unsubstantiated.

"10 Surprising Facts About France"Transcription : https://www.patreon.com/posts/129013670?pr=truePour soutenir mon podcast :-) : https://www.patreon.com/c/talkslowfrenchMon insta : https://www.instagram.com/nagisa_morimoto/

Our French correspondent joins us to talk about the SLAP heard 'round the world. We also get some updates on Melanchon's US tour, discuss Hasan Piker's detainment, death with dignity, the abundance agenda, Zohran, Robert Moses vs. Tammany Hall, the 5 year anniversary of the George Floyd Uprising.Subscribe at http://patreon.com/theantifada for the fun half, in which we listen to some clips from Jordan Peterson's debate with 20 Reddit Athiests, and talk about what the "radical left" means.Check out https://newintermag.com/ and subscribe for updates.articles mentioned: https://newintermag.com/assisted-suicide-or-social-murder/https://newintermag.com/the-defeat-of-biopolitics/https://newintermag.com/abundance-big-techs-bid-for-the-democratic-party/song: Ludacris - Slap

A French court has sentenced a doctor thought to be the country's most prolific ever paedophile to a further twenty years in jail. Joel Le Scouarnec had admitted abusing nearly three hundred people, many of them children under sedation.Also in the programme: on the front line in the east of Ukraine; and the Czechs accuse the Chinese of a state-sponsored cyber attack.(Picture: A man carries a banner reading 'Listen to us' during a demonstration in support of Joel Le Scouarnec's victims on the verdict day of the trial of the French surgeon in Vannes, France, 28 May 2025. Credit: EPA)

On the May 27 edition of the podcast, @BenStein, @JudahFriedman, and @TheRoffDraft dissect the silence in the E.U. after the latest Russian attack on Kiev. Also, observations on the American anti-Semitic experience and more on #TheWorldAccordingToBenStein.

Flaky, hollow, and suspiciously light, choux pastry is the kind of delicate French dough that somehow became the backbone of everything from éclairs to swans. It's made by cooking the flour before baking, which feels like cheating but makes for excellent bedtime reading. A soothing deep dive into pâte à choux—ideal for pastry fans, sleep seekers, and anyone too tired to whisk anything. Want More? Request a topic: https://www.icantsleeppodcast.com/request-a-topic Listen ad-free & support the show: https://icantsleep.supportingcast.fm/ Shop sleep-friendly products: https://www.icantsleeppodcast.com/sponsors Join the discussion on Discord: https://discord.gg/myhGhVUhn7 This content is derived from the Wikipedia article on Choux Pastry, available under the Creative Commons Attribution-ShareAlike (CC BY-SA) license. Read the full article: Wikipedia - Choux Pastry. Learn more about your ad choices. Visit megaphone.fm/adchoices

Israeli Prime Minister Benjamin Netanyahu says that Hamas' de facto leader has been killed by an airstrike in Gaza. The US is pausing new student visa interviews, as Harvard faces a federal legal fight over its international student program. Planned Parenthood has cancelled all abortions in Missouri, following a state Supreme Court ruling. Trump Media wants a multi-bullion bitcoin fund. Plus, a French doctor found guilty of sexually abusing hundreds of patients has been sentenced. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Pee-wee as Himself on HBO, Eli Zaret in-studio, Liverpool parade collision injures 47, crypto kidnapping, Kanye is sorry, Angel Reese v. Catlin Clark, an annoying DUI cop cam, Billy Joel's brain, Emmanuel Macron slapped by wife, and Britney Spears makes her own rules. Hope you had a restful Memorial Day weekend. Eli Zaret drops by to talk Travis Hunter's lovely wedding gift to his bride, the National Anthem at the Indy 500, Roku stealing Detroit Tigers P Tarik Skubal's gem, Pittsburgh Pirates Oneil Cruz's record breaking blast, Eli vs gambling part 46, the New York Knicks crazy comeback, Detroit Pistons' Cade Cunningham bankable honors, WNBA highlights, WNBA racism, the Tush Push resolution in the NFL, Flag Football coming to the 2028 Olympics, Muhammad Ali's greatest photo and more. Liverpool experienced a car attack during their Premier League championship parade. Bonnie Blue got kicked out of the Nottingham Forest stadium. The Island Boys are incestuous and OnlyFans loves it. French president Emmanuel Macron got bitch slapped by his grooming wife. The Joe Biden books are coming. The FBI lied about the Hunter Biden laptop. Some people are looking fondly upon the murder of a Jewish couple. More support is on it's way. Cryptocurrency crime is on the rise. This time a multi-millionaire kidnapped his business partner and tortured him for his Crypto wallet password. Sports radio beef: Bomani Jones vs Dan Le Batard. Aaron Rodgers was a terrible boyfriend to Danica Patrick. Britney Spears: Britney partied with Diddy before an awful performance. Britney exposed herself. Britney is sorry for smoking a cigarette in a plane. Chrissy Teigen is playing the victim after trying to fix her five head. Kanye West is sorry. The Pee-wee Herman doc is out now on HBO. Drew tarnished the legacy of Captain Kangaroo. Cop Cam: The most annoying DUI possibly ever. George Floyd died 5 years ago. We roll through the biggest WNBA rivalry. The internet hates Katy Perry. Jack Doherty is the worst. Loose lips (the non-talking kind) sink ships. Did Sophie Rain earn enough on OnlyFans to purchase a jet? Meghan Markle pretends to be nice to American Airlines employees. CBS is being sued because Peter Dunn was sacked for calling an anchor “too gay”. Sherri Papini is doubling down tonight on HBO Max. Diddy enjoyed his Memorial Day cookout. The Fred and Rose West doc is out on Netflix. One of the Julie Brown's from MTV is unrecognizable. Jenilee Harrison is declared unrecognizable as well. Billy Joel has brain issue and has to cancel shows. Christie Brinkley is very supportive after ripping apart in her new book. Drew is getting catfished on Twitter. If you'd like to help support the show… consider subscribing to our YouTube Channel, Facebook, Instagram and Twitter (The Drew Lane Show, Marc Fellhauer, Trudi Daniels, Jim Bentley and BranDon).

Dave and Chuck the Freak talk about National Sun Screen Day, woman with Vitamin D deficiency due to overuse of sun screen cracked bone in sleep, French cashier speaks with English accent since having tonsil surgery, US treasury will stop making new pennies soon, if you saw a fly on a spider web would you help it?, Rowan’s grad party, guy found dead body in his pool, man died while teaching teen to drive, man survived gator attack and was then shot and killed by police, more New Orleans inmates captured, more shark sightings than usual, parents leave kids alone in car so they can gamble, person who won $680k on $7 slot machine bet, President of France landed and Vietnam and was slapped by wife, all you can eat Chick Fil A, NBA and NHL playoffs, ice hockey world championship, Conor McGregor might buy OnlyFans, grandson of NASCAR CEO is behind motorcycle speeding YouTube channel, Michael Strahan’s pet pig was eaten, Britney Spears scolded for lighting cigarette on flight, record setting Memorial Day box office weekend, ceiling collapsed during screening of Final Destination, Phil Robinson of Duck Dynasty died, family says Metallica saved their life, old man farting in line causes a fight, update on Checkers shooting from last week, man pulled over for DUI with infant in car, drunk man kicking pole in public, man gets fired for not wearing pants during Zoom, passengers screaming when plane hit by sandstorm, kindergarten student brought Jell-O shots to school, kid brough WWII hand grenade to school, trend has guys calling their buddies to say good night, Dave’s sun burn, duck is terrorizing neighborhood, truck blew up while driving down road, toddler recovering after being bit twice by rattlesnake, kid smuggled lizards over from Italy, black bear fell from tree it was napping in, USA swears the most, cargo ship came ashore several feet from man’s seaside home in Norway, and more!

How can you go EASY on yourself and still be a fabulous hostess? Beth Le Manach gives us some excellent ideas today.Find Beth at https://entertainingwithbeth.com/and her new book is ready for pre-order and comes out June 3rd. Find it here: https://www.dk.com/us/book/9780593844847-entertaining-101/SEASON SPONSOR DRY FARM WINES!Get a bottle for a penny with your first order of these beautiful, biodynamic wines. Low alcohol, no sugar added wines from Europe and beyond.https://www.dryfarmwines.com/homemakerchicGet luxury linens from our friends at American Blossom Linens and save 20% with code SOFT20: https://americanblossomlinens.comFind chemical-free, designer-quality skincare and makeup and save 10% with the code HMC10: https://toupsandco.com/Clean, CLEAN with Branch Basics! https://branchbasics.com/ Coupon code HOMEMAKERCHICIf you enjoy wine, drink Dry Farms: https://www.dryfarmwines.com/homemakerchicDécorate your home with French antiques just in from Paris at Everyday Château https://www.everydaychateau.com/Want to skill up in the kitchen? Visit cook.theelliotthomestead.com for 5 new recipes and tutorials a month!Follow up on YouTube for FULL Videos:https://www.youtube.com/@homemakerchicpodcast (Please note episodes can run up to a couple weeks late on Youtube. Follow us on Instagramhttps://instagram.com/homemakerchicpodcastSupport the show on Patreon and get digit...

Actor, writer, and director Paul W. Downs feels thrilled about being Conan O'Brien's friend. Paul sits down with Conan to discuss co-creating the hit series Hacks, the inside world of writing for a fake late night show, intertwining personal and professional lives with his partner and fellow creator Lucia Aniello, and a fateful missed encounter at a French hotel. Later, an unexpected secret about Sona's past is revealed. For Conan videos, tour dates and more visit TeamCoco.com.Got a question for Conan? Call our voicemail: (669) 587-2847. Get access to all the podcasts you love, music channels and radio shows with the SiriusXM App! Get 3 months free using this show link: https://siriusxm.com/conan.