Podcasts about thousand

In this NBN episode, host Hollay Ghadery speaks with author Gina Leola Woolsey about her stunning biography, Fifteen Thousand Pieces (Guernica Editions, 2023).  On Wednesday, September 2nd, 1998, an international flight carrying 229 souls crashed into the Atlantic Ocean off the coast of Nova Scotia. There were no survivors. By Friday, Sept 4th, thousands of dismembered body parts had come through Dr. John Butt's makeshift morgue in Hangar B at the Shearwater military base. The Chief Medical Examiner faced the most challenging and grisly task of his career. Five years prior to the plane crash, John had lost his prestigious job as Alberta's Chief Medical Examiner. After 14 years of marriage, John began to think of himself as gay, but remained closeted professionally. Then, after serving a handful of years as Nova Scotia's Chief Medical Examiner, the devastating crash in Nova Scotia cracked his carefully constructed façade. Fifteen Thousand Pieces explores one man's journey to accept his true nature and find his place in the world. Chapters alternate between the fast-paced story of the crash, and the history of the man in the making. It is both fast-paced and introspective; gruesome and touching. Ultimately, it is the story of how death teaches us to live. About Gina Leola Woolsey: CBC Award-winning author Gina Leola Woolsey tugs at your heartstrings with written portraits of people striving to find love, self-acceptance, and belonging in an ever-changing world. She left her corporate career mid-life to pursue an education in creative writing, earning a BFA from the University of British Columbia and an MFA from the University of King's College. She lives wherever the narrative takes her. Currently, her time is split between small-town Alberta, downtown Montreal, and her hometown of Vancouver. About Hollay Ghadery: Hollay Ghadery is an Iranian-Canadian multi-genre writer living in Ontario on Anishinaabe land. She has her MFA in Creative Writing from the University of Guelph. Fuse, her memoir of mixed-race identity and mental health, was released by Guernica Editions in 2021 and won the 2023 Canadian Bookclub Award for Nonfiction/Memoir. Her collection of poetry, Rebellion Box was released by Radiant Press in 2023, and her collection of short fiction, Widow Fantasies, was released with Gordon Hill Press in fall 2024. Her debut novel, The Unraveling of Ou, is due out with Palimpsest Press in 2026, and her children's book, Being with the Birds, with Guernica Editions in 2027. Hollay is  a co-host on HOWL on CIUT 89.5 FM. She is also a book publicist, the Regional Chair of the League of Canadian Poets and a co-chair of the League's BIPOC committee, as well as the the Poet Laureate of Scugog Township. Learn more about Hollay at www.hollayghadery.com. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/literature

In this NBN episode, host Hollay Ghadery speaks with author Gina Leola Woolsey about her stunning biography, Fifteen Thousand Pieces (Guernica Editions, 2023).  On Wednesday, September 2nd, 1998, an international flight carrying 229 souls crashed into the Atlantic Ocean off the coast of Nova Scotia. There were no survivors. By Friday, Sept 4th, thousands of dismembered body parts had come through Dr. John Butt's makeshift morgue in Hangar B at the Shearwater military base. The Chief Medical Examiner faced the most challenging and grisly task of his career. Five years prior to the plane crash, John had lost his prestigious job as Alberta's Chief Medical Examiner. After 14 years of marriage, John began to think of himself as gay, but remained closeted professionally. Then, after serving a handful of years as Nova Scotia's Chief Medical Examiner, the devastating crash in Nova Scotia cracked his carefully constructed façade. Fifteen Thousand Pieces explores one man's journey to accept his true nature and find his place in the world. Chapters alternate between the fast-paced story of the crash, and the history of the man in the making. It is both fast-paced and introspective; gruesome and touching. Ultimately, it is the story of how death teaches us to live. About Gina Leola Woolsey: CBC Award-winning author Gina Leola Woolsey tugs at your heartstrings with written portraits of people striving to find love, self-acceptance, and belonging in an ever-changing world. She left her corporate career mid-life to pursue an education in creative writing, earning a BFA from the University of British Columbia and an MFA from the University of King's College. She lives wherever the narrative takes her. Currently, her time is split between small-town Alberta, downtown Montreal, and her hometown of Vancouver. About Hollay Ghadery: Hollay Ghadery is an Iranian-Canadian multi-genre writer living in Ontario on Anishinaabe land. She has her MFA in Creative Writing from the University of Guelph. Fuse, her memoir of mixed-race identity and mental health, was released by Guernica Editions in 2021 and won the 2023 Canadian Bookclub Award for Nonfiction/Memoir. Her collection of poetry, Rebellion Box was released by Radiant Press in 2023, and her collection of short fiction, Widow Fantasies, was released with Gordon Hill Press in fall 2024. Her debut novel, The Unraveling of Ou, is due out with Palimpsest Press in 2026, and her children's book, Being with the Birds, with Guernica Editions in 2027. Hollay is  a co-host on HOWL on CIUT 89.5 FM. She is also a book publicist, the Regional Chair of the League of Canadian Poets and a co-chair of the League's BIPOC committee, as well as the the Poet Laureate of Scugog Township. Learn more about Hollay at www.hollayghadery.com. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/medicine

Thousand of Children are about to starve and when we say that Fascism is Imperialism turned inwards, this is what we mean. The CIA's twitter account just posted “The front gate at Headquarters is closed until further notice. Please use alternate routes for Thursday, May 22nd.” We are seeing the coordinated focus on the protest slogan “globalize the Intifada” from right-wing politicians and Israeli propagandists.This is just another evolution of the ill-fated Global War on Terror, which has never ended, and will now turn inward on not only muslims but anyone who opposes the War-State.

Have you ever thought, “Just one more bite,” or “This isn't a real snack”? And then before you know it, you've grazed through dinner while cooking it, tasted everything twice, and now you're halfway into the evening wondering why you're still hungry... or worse, why you feel stuffed but not satisfied? Welcome back to our 6 part series on excuses called Excuses Exposed. Today we're talking about Minimizing excuses. Minimizing excuses are slippery. They sound harmless. They dress themselves up in logic. “It's just a little taste.” “It's not like I'm bingeing.” “This one day won't make a difference.” But if you've ever felt like you're working so hard and not seeing results, it might be these quiet little decisions that are clogging up the system. Before we dive in, let's do a quick check-in on where we are in the series. In Episode 1, we talked about what excuses really are—mental habits, not moral failings—and we walked through the Excuse-Proofing Process: Pause, Ponder, Pivot, Practice. In Episode 2, we got personal and unpacked emotional excuses. That's when food becomes your therapist, your reward, your stress relief. And we looked at the real needs hiding underneath the hunger. Today is all about the excuses that don't scream. They whisper.  Ready? Let's go!   https://confidentbody.coach/tips/ BOOK: You Are A Miracle   

Steroids are a relatively recent thing. So is being a gigantic mass of muscles who can tear a steel beam in half. That's probably a coincidence though. What's not a coincidence is that Minnesota made the questionable decision to build a roofless stadium and now games are getting cancelled all the time. If only we had discovered meteorology prior to 2010.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on the Talk Without Rhythm Podcast I'm continuing AniMayTion with an exploration of what happens when the creator of Astro-Boy decides to dabble in Adult Animation as I discuss 1969's A Thousand and One Nights and 1970's Cleopatra. [00:00] INTRO [02:10] Chin Stroker vs Punter Podcast Promo [03:18] RANDOM CONVERSATION Lextorias [19:28] A Thousand and One Nights (1969) Tezuka's “Adult” Features: “A Thousand and One Nights” (1969) by Fred Patton [51:09] Cleopatra (1970) Tezuka's Adult Features: “Cleopatra” (1970) by Fred Patton [01:20:28] FEEDBACK [01:32:52] ENDING MUSIC: Camel by Camel (Vocal Mix) by Sandy Marton Buy A Thousand and One Nights (1969) Buy Cleopatra (1970) Support TWoRP Contact Us talkwithoutrhythm@gmail.com

Welcome to another episode of Apologies Accepted where hosts Theo and Juliette delve into the world of public apologies, examining the impactful stories behind them. In this episode, they explore the iconic photograph of Elizabeth Eckford, one of the Little Rock Nine, facing a jeering Hazel Bryan. Hazel's journey from being an emblem of racial hostility to seeking redemption and reconciliation with Elizabeth unfolds. Decades later, as Elizabeth and Hazel attempt to foster a friendship, the complexities of true forgiveness and the unresolved shadows of past traumas come to light, highlighting their very different perspectives on not only the incident but what true forgiveness means.

Send us a textIt's fight night! There's a lot to cover in the final two episodes of Hulu's A Thousand Blows. The heist went off without a problem, but not all is as it seems with the bounty, Mary has a lot to answer for, Lao is on the run from the British and the Chinese, Hezekiah has grand ambitions of glory, and Sugar is getting jealous of everyone around him. Join us as we break it all down. Twitter: @concentratedpodInstagram: @concentratedpodFacebook: http://facebook.com/concentratedpodcastVoicemail: 301-531-4393Email: concentratedpodcast@gmail.comBuyMeACoffee: https://www.buymeacoffee.com/concentratedpodYoutube: https://www.youtube.com/channel/UCTqvXBYCkLcFnVyevMSaBQgConcentrated Merch: https://www.teepublic.com/user/concentratedFacebook Group: https://www.facebook.com/groups/concentratedpodcast

Host Raj Sundar sits down with Julia Colson, the founder and executive director of the Seattle King County Clinic, to discuss the incredible journey of establishing a large-scale, volunteer-driven pop-up clinic providing free dental, vision, and medical services to thousands each year. She shares the clinic's origin story, spurred by a 60-minute episode that highlighted the healthcare struggles of everyday people and her realization of the parallels within her own life. Julia delves into the challenges of building such a unique healthcare initiative from scratch, emphasizing the essential role of openness, humility, and collaboration in shaping the clinic's success. Through heartfelt anecdotes and insights, we explore the powerful impact of the clinic in transforming both patient experiences and volunteer perspectives while also addressing how the initiative calls attention to the broader issues plaguing our healthcare system. Find all of our network podcasts on your favorite podcast platforms and be sure to subscribe and like us. Learn more at www.healthcarenowradio.com/listen

A thousand

On this week's episode things go a little off the rails but honestly it's for the best. Also, please go to our discord and directly contribute to our final world!   And if you're feeling particularly generous, you can support us on Patreon! https://www.patreon.com/worldbuildwithus Chat with us on our Discord server: https://discord.gg/SRFhWV3 Subscribe to our YouTube channel: https://www.youtube.com/@worldbuildwithus Email us your suggestions: WorldbuildWithUs@gmail.com Follow us on Twitter: @LetsWorldBuild    Intro theme: "Half Mystery" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0  Outro Theme: "Study and Relax" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0

Our listener on the phone today claims his date said one specific thing to their waiter that wasn't just a green flag...but made him instantly realize she was relationship material! You’ll hear what it was in your brand new Second Date Update! Get your 2nd Date Update Merch For A Cause HERE!See omnystudio.com/listener for privacy information.

Our listener on the phone today claims his date said one specific thing to their waiter that wasn't just a green flag...but made him instantly realize she was relationship material! You’ll hear what it was in your brand new Second Date Update! Get your 2nd Date Update Merch For A Cause HERE!See omnystudio.com/listener for privacy information.

Send us a textWe're back to talk about all the happenings going on down by the docks. Bareknuckle boxing, heists, and even murder! Join us as we break down episodes 3 & 4 of Hulu's A Thousand Blows.Twitter: @concentratedpodInstagram: @concentratedpodFacebook: http://facebook.com/concentratedpodcastVoicemail: 301-531-4393Email: concentratedpodcast@gmail.comBuyMeACoffee: https://www.buymeacoffee.com/concentratedpodYoutube: https://www.youtube.com/channel/UCTqvXBYCkLcFnVyevMSaBQgConcentrated Merch: https://www.teepublic.com/user/concentratedFacebook Group: https://www.facebook.com/groups/concentratedpodcast

The one and only tattooed, Top Chef winning, Michelin-starred Chef Michael Voltaggio joins the guys in the Cheese Store basement to talk tequila, legacy, and the state of L.A. dining. They cover the creative stretch from Bazaar to the backyard taco crawl, what it means to stay curious after decades in the game, and why the next chapter of hospitality might look a lot like the first one. Also: the 2008 oral history nobody's written yet, Roy Choi in the streets, and why every server in L.A. is secretly a grip.Follow Michael and Mercado 28 on ig:https://www.instagram.com/mvoltaggio/https://www.instagram.com/marcado28tequila/

In this episode of the Driveline Academy Podcast, host Deven Morgan discusses the importance of youth baseball training, the alarming issue of excessive pitch counts, and the need for universal regulations to protect young athletes. He emphasizes the significance of creating a supportive environment for players, learning from mistakes, and understanding the impact of competition on youth development. The conversation highlights the necessity of addressing structural issues in youth baseball to ensure the safety and well-being of young players. In this conversation, the speaker discusses the significance of winning in youth sports while emphasizing the need for context and emotional safety for young athletes. They explore how to cultivate fearlessness in children facing competition and the emotional journey of parenting through sports. The speaker reflects on the changes that come with parenting, particularly the bittersweet realization of their children's growing independence and the empty trunk that symbolizes this transition.Chapters00:00 Introduction to Driveline Academy Podcast02:58 Youth Baseball Training and Camps06:10 Pitch Count Concerns in Youth Baseball09:11 The Need for Universal Pitch Counts12:02 Understanding Workload and Injury Risks14:50 The Impact of Overuse on Young Athletes18:01 The Role of Competition in Youth Sports21:05 Addressing Structural Issues in Youth Baseball23:58 Creating a Supportive Environment for Young Players27:02 The Importance of Learning from Mistakes29:45 Conclusion and Call to Action35:19 The Importance of Winning and Context in Youth Sports39:21 Cultivating Fearlessness in Young Athletes49:08 The Emotional Journey of Parenting in Sports51:57 Reflections on Change and Growth in ParentingLinksStart training with Driveline now with Academy Flex:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.drivelinebaseball.com/academy-flex/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Develop bat speed with our Youth Power Bat for just $99!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.drivelinebaseball.com/product/youth-power-trainer/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Skills That Scale: The Complete Youth Baseball Training Manual is out now!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.drivelinebaseball.com/product/skills-that-scale-training-manual/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Train bat speed and barrel accuracy with our Youth Underload Smash bat - just $79!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.drivelinebaseball.com/product/youth-underload-smash-bat/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⬇️ Host ⬇️Deven Morgan⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://twitter.com/devenmorgan ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

#ColtonDowling and #DylanCarlino w/ #ZackNoeTowerssubscribe here and follow the show:YouTube - https://www.youtube.com/@someofthisisbadSpotify - https://open.spotify.com/show/0rIdFG1tD5NPDm9bwgd0B5Instagram - https://www.instagram.com/someofthisisbad/TikTok - https://www.tiktok.com/@someofthisisbadPatreon - https://patreon.com/SomeofThisisBadFollow Zack Noe Towers:Instagram - https://www.instagram.com/zachnoetowers/https://linktr.ee/ztowers?fbclid=PAZXh0bgNhZW0CMTEAAaepD-XPXVmXOovuYxR2WCPKwbhafwATpwPoX2_-VvpxvWRkXclEBcjo8q_mAA_aem_ibcS6ucffj_KCFXxn5vVDAFollow Colton:Instagram- https://www.instagram.com/coltondowling/Twitter - https://twitter.com/colton_dowlingTikTok - https://www.tiktok.com/@coltondowlingFollow Dylan:Instagram - https://www.instagram.com/dylanpcarlino/TikTok - https://www.tiktok.com/@dylanpcarlinoFollow Jimmy:Instagram - https://www.instagram.com/thejimmyclifford/Production Company - https://www.instagram.com/arrogantmenacecomedy/

18,000 unread emails?!? EIGHTEEN... THOUSAND?!See omnystudio.com/listener for privacy information.

Zzzz . . . Sleep soundly to this snoozy reading – "The House of a Thousand Candles" by Meredith Nicholson zzz For an ad-free version of Sleepy, go to ⁠⁠⁠patreon.com/sleepyradio⁠⁠⁠ and donate $2! Or click the blue Sleepy logo on the banner of this Spotify page.  Awesome Sleepy sponsor deals: BetterHelp: Visit BetterHelp.com/SLEEPY today to get 10% off your first month. GreenChef: GreenChef.com/sleepyfree and use code "sleepyfree" to get FREE Salads for two months plus 50% off your first box. ButcherBox: Sign up at butcherbox.com/sleepy and use code "sleepy" OneSkin: Get 15% off OneSkin with the code SLEEPY at ⁠⁠⁠https://www.oneskin.co/⁠⁠⁠ #oneskinpod GhostBed: Go to GhostBed.com/sleepy and use promo code “SLEEPY” at checkout for 50% off! Shopify: Sign up for your one-dollar-per-month trial period at Shopify.com/otis Learn more about your ad choices. Visit megaphone.fm/adchoices

In the winter of 1779, a determined group of Appalachian settlers set out on a thousand-mile journey by river, led by Virginia surveyor John Donelson.Battling disease, starvation, ambushes, and the raw forces of nature, they pushed westward down the Holston River, into the Tennessee River, the Ohio and then up the Cumberland River, all through hostile and unknown lands.Their goal? A place called French Lick—later known as Nashville.In this episode, Steve and Rod trace the expedition that carried Appalachian grit to Middle Tennessee, laying the foundations for the city many call “The Athens of the South.”Be sure to subcribe to the Stories podcast if you haven't done so already.  You'll find us on your favorite podcast app and our YouTube channel.Thanks for listening!

In part three of his series on the unifications of Germany and Italy, Dan talks about the turbulent 1850s and early 60s. In Germany, this is a time of mass industrialization. With the regional economy growing at a record pace, Prussia and Austria engage in saber-rattling diplomacy over the future of the German Confederation.   Meanwhile, the new King of Piedmont-Sardinia, Victor Emmanuel II, aims to do what his father could not: conquer all of Italy. Taking advantage of Austrian weakness – and a burgeoning alliance with France – he and three other men will engineer a revolution that unites the Apennine Peninsula for the first time since the Roman Empire.   TABLE OF CONTENTS: Chapter One: The German Question – 00:04:22 Chapter Two: The Erfurt Union – 00:30:15 Chapter Three: The (Austrian) Empire Strikes Back – 00:42:24 Chapter Four: Enter Bismarck – 01:03:59 Chapter Five: Goodbye, Friedrich Wilhelm – 01:32:59 Chapter Six: Repression in Lombardy – 01:41:19 Chapter Seven: Enter Camillo Cavour – 01:51:20 Chapter Eight: Enter Victor Emmanuel – 02:04:32 Chapter Nine: The Crimean War – 02:17:48 Chapter Ten: Engineering a Revolution – 02:39:34 Chapter Eleven: The War for Northern Italy – 03:05:02 Chapter Twelve: The Expedition of the Thousand – 03:34:34 Chapter Thirteen: The Dictator of Sicily – 04:14:24 Chapter Fourteen: The Conquest of Southern Italy – 04:28:49 Chapter Fifteen: The Proclamation of the Kingdom of Italy – 04:51:04 Chapter Sixteen: Rome and the Risorgimento – 05:13:43   SUBSCRIBE TO RELEVANT HISTORY, AND NEVER MISS AN EPISODE! Relevant History Patreon: https://bit.ly/3vLeSpF Subscribe on Spotify: https://spoti.fi/38bzOvo Subscribe on Apple Music (iTunes): https://apple.co/2SQnw4q Subscribe on Any Platform: https://bit.ly/RelHistSub Relevant History on Twitter/X: https://bit.ly/3eRhdtk Relevant History on Facebook: https://bit.ly/2Qk05mm Official website: https://bit.ly/3btvha4 Episode transcript (90% accurate): https://docs.google.com/document/d/e/2PACX-1vTILtf6-xAur_LTmOc_UJ7iH-H3L0l_O_jUjd2CwhN9q3CWJV6zM2UCbss4HP1saanj2jSurstKqKX0/pub/ Music credit: Sergey Cheremisinov - Black Swan   SOURCES: Derek Beales and Eugenio F. Biagini, The Risorgimento and the Unification of Italy David Blackbourn, The Long Nineteenth Century: A History of Germany 1780-1918 – https://www.scribd.com/document/261666797/Long-Nineteenth-Century-History-of-Germany-1780-1918-the-David-Blackbourn Carlo Bossoli, The War in Italy Tim Chapman, The Risorgimento: Italy 1815-71 – https://read.amazon.com/?asin=B003SNK19G&ref_=dbs_t_r_kcr Gordon A. Craig, Germany 1866-1945 Erich Eyck, Bismarck and the German Empire Charles Stuart Forbes, The Campaign of Garibaldi in the Two Sicilies: A Personal Narrative Giuseppe Garibaldi, Autobiography of Giuseppe Garibaldi – -Volume 1: https://archive.org/details/autobiographyofg0001gari/page/n3/mode/2up -Volume 2: https://archive.org/details/autobiographyofg0002gari/page/n3/mode/2up  -Supplement by Jesse White Mario: https://archive.org/details/autobiographyofg0003gari/page/4/mode/2up E.E.Y. Hales, Pio Nono: A Masterful Study of Pius IX and His Role in Nineteenth-Century European Politics and Religion Denis Mack Smith, Cavour, a Biography Denis Mack Smith, Cavour and Garibaldi, 1860: A Study in Political Conflict Denis Mack Smith, The Making of Italy, 1796-1870 – https://archive.org/details/makingofitaly1790000mack/page/n3/mode/2up Denis Mack Smith, Mazzini Denis Mack Smith, Modern Italy, A Political History Denis Mack Smith, Victor Emanuel, Cavour, and the Risorgimento Giuseppe Mazzini, Address to Pope Pius IX, On His Encyclical Letter – https://play.google.com/books/reader?id=YURTAAAAcAAJ&pg=GBS.PP4&hl=en Damian McElrath, The Syllabus of Pius IX: Some Reactions in England The New York Times, The Attempted Assassination of the Emperor of the French - https://timesmachine.nytimes.com/timesmachine/1858/02/09/78528596.pdf Robin Okey, The Habsburg Monarchy: From Enlightenment to Eclipse – https://archive.org/details/habsburgmonarchy0000okey/page/n5/mode/2up Jürgen Osterhammel, The Transformation of the World, A Global History of the Nineteenth Century – https://www.everand.com/read/261688401/The-Transformation-of-the-World-A-Global-History-of-the-Nineteenth-Century Alan Palmer, Twilight of the Habsburgs: The Life and Times of Emperor Francis Joseph – https://archive.org/details/twilightofhabsbu0000palm Pope Pius IX, The Syllabus of Errors: https://www.papalencyclicals.net/pius09/p9syll.htm Trevor Royle, Crimea, The Great Crimean War 1854-1856 Frederick C. Schneid, The Second War of Italian Unification 1859-61 James J. Sheehan, German History, 1770-1866 (Oxford History of Modern Europe) Jonathan Steinberg, Bismarck: A Life

This might be the last year of fun...Join our ⁠⁠⁠⁠⁠⁠discord⁠⁠⁠⁠⁠⁠ to chat with us! ⁠⁠⁠⁠⁠⁠https://discord.com/invite/q2rwfEJ22eCheck out our Patreon for bonus content!  ⁠⁠⁠⁠⁠⁠https://www.patreon.com/OneandaHalfLesbians⁠⁠⁠⁠⁠⁠Music by @Hirahxo with edits by Adriana ⁠⁠⁠⁠⁠https://soundcloud.com/amberthvt/i-like-my-shit-from-the-baby-x-hirahxo-open-zip⁠⁠⁠⁠⁠⁠Social Media:One and a Half Lesbians | Twitter/IG/Bsky: @1point5lesbiansAdriana, the lesbian (they/she) | Twitter/Bsky: @ultralesbeam IG: somewhere_unknownBee, the half (they/them) | IG: @namastaywoke

The Queensland Crime and Corruption Commission are investigating the deal that Queensland Police are paying nearly $500 Thousand a month for an empty building.Intro song is '⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Bring Me Down⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠'⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Buy Me a Coffee⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Slippery Slope Spotify⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠J Fallon Spotify⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Slippery Slope Apple Podcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Slippery Slope YouTube⁠⁠⁠

Around 18,000 incorporated societies across New Zealand are yet to re-register under new legislation, prompting warnings that thousands of clubs will simply fold. Sports reporter Bridget Tunnicliffe spoke to Alexa Cook.

In this episode, Kyle and Sean get real about what it means when a circumstance such as rare disease forces you to let go of old dreams, grieve unexpected losses, and slowly uncover new paths forward. It's an honest conversation about redefining fulfillment and learning to live fully — even when life looks different than you imagined.

Billie Burke Show 46-08-24 The Thousand Dollar Bill

On this week's episode we introduce the other half of our Undead Kings including King Ramses from Courage the Cowardly Dog, a prophet of fate, and a complete charlatan. In upcoming episodes your input is going to matter more than ever so make sure you get on Discord and get some tenets in! (Also please excuse the underwater mic Rob has, we're trying to figure out what's going on during our recordings)   And if you're feeling particularly generous, you can support us on Patreon! https://www.patreon.com/worldbuildwithus Chat with us on our Discord server: https://discord.gg/SRFhWV3 Subscribe to our YouTube channel: https://www.youtube.com/@worldbuildwithus Email us your suggestions: WorldbuildWithUs@gmail.com Follow us on Twitter: @LetsWorldBuild    Intro theme: "Half Mystery" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0  Outro Theme: "Study and Relax" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0

Welcome to Thousand Year Old Vampire, the solo roleplaying game where you tell the life story of an immortal being. Today we are joined by Alex who's dark rise begins on the seven seas aboard a rat infested pirate ship. This is Mystery Quest, a roleplaying podcast where we play a variety of one-shot roleplaying games with a rolling cast of special guests. Podcast: https://www.pickaxe.uk/mystery-quest Patreon: https://www.patreon.com/MysteryQuest Follow the cast: Tom: @AngoryTom Alex: @GamesNight ​ Learn more about your ad choices. Visit podcastchoices.com/adchoices

The head of Kentucky's Office of Drug Control Policy talks about the progress being made to curb overdose deaths, Kentucky's top cop is taking a new approach on drug prevention, Congressman Barr announces he's running for U.S. Senate, and state lawmakers ask the federal government to delay the implementation of the REAL ID Act.

Beneath a forgotten canopy, an ancient tree with a thousand grasping hands feeds on the minds and limbs of those who taste its fruit—each bite pulling them closer to a fate worse than death. This story was derived from https://scp-wiki.wikidot.com/scp-2988 and is released under Creative Commons Sharealike 3.0. https://creativecommons.org/licenses/by-sa/3.0/ Acorns: Head to acorns.com/scp or download the Acorns app to get started. Author: James Tully * * * DISCLAIMER: This episode contains explicit content. Parental guidance is advised for children under the age of 18. Listen at your own discretion. #thescpexperience #scp #scpfoundation #scpencounters #securecontainprotect #scpstories Learn more about your ad choices. Visit megaphone.fm/adchoices

Climate change and industrial agriculture have decimated the western monarch butterfly's crucial food source, threatening the species. One Santa Cruz musician decided to take a thousand-mile journey to help the monarchs along their migration by planting milkweed. 

Tonight, on NJ Spotlight News…STATE OF EMERGENCY in Ocean County as a massive wildfire is claiming over 11 THOUSAND acres threatening structures and roadways in its path; Plus, HOUSING NOT HANDCUFFS, Summit's city council considers a proposal that would ban homelessness in its community's public places; Also, the state's attorney general is calling it a “RENTAL CARTEL”  filing a lawsuit against multiple landlords for alleged collusion in a statewide rent raising scheme.   ((SOT PLATKIN)) And, SOUNDING THE ALARM … during this National Infant Immunization Week, health officials noting a recent  increase in cases of preventable diseases across the state

Sonja de Friez reviews A Thousand Threads by Neneh Cherry published by Penguin

Welcome to another episode of "Dishing with Stephanie's Dish," the podcast for everyone obsessed with food, cookbooks, and the stories they tell. Today, host Stephanie Hansen sits down with Jenna Helwig —a true powerhouse in the cookbook world. You may know Jenna as the creator of the Cookbookery Collective newsletter but she's also the food director at Real Simple magazine and a prolific cookbook author herself. In this conversation, Stephanie and Jenna dive into their mutual love for cookbooks, discuss the enduring charm of print in a digital world, and explore the evolving landscape of cookbook publishing, from celebrity chefs to everyday cooks and influencers.Jenna shares insights from her career, talks about the resurgence and diversity of cookbooks, and lets us in on what it's like to balance her editorial roles at Real Simple and her Substack. They chat about memorable cookbooks from childhood, the pressure (and freedom) of home cooking, and the unique joys of discovering new recipes and makers. Whether you're a cookbook collector, home cook, or just love a good food story, this episode is packed with inspiration, nostalgia, and plenty of practical wisdom. So grab your favorite cookbook, get comfy, and join us for a delicious discussion!FULL EPISODE TRANSCRIPT FOLLOWS:Stephanie Hansen:Hello, everybody, and welcome to @DishingwithStephaniesDish, the podcast where we talk to people that are obsessed with food, cookbooks, and all things in the food space. And today, I'm speaking with Jenna Helwig, and I kinda came across her mostly on Substack, which I think maybe will make her be surprised. I found her as the creator of the cookbookery collective cookbook newsletter, and I was like, hey. You're into cookbooks. I'm into cookbooks. Let's talk about cookbooks. And we got the call set up, and then she said, oh, and by the way, I am the food director of Real Simple magazine. And I was like, oh, just that small detail that I literally did not even know about you.I'm so embarrassed. Welcome to the program.Jenna Helwig:Thank you so much. Thanks for having me. And I'm thrilled that you found me through the substack because that's a newish thing for me, and I love that, you know, people are reading it.Stephanie Hansen:Yes. And I was so like, I'm just obsessed with cookbooks, and I am a cookbook writer. I'm on my second book that's coming up, and I read a lot about trying to get published and different points of view of cookbooks. And we have quite a few good cookbook authors that hail from the Midwest in the Twin Cities here. And you had, I think, done an interview with my friend Zoe from Zoey Bakes, which probably is how I found out about you.Jenna Helwig:That is probably right. Yes. Zoey. Also, I think of Amy Theilan. I know she's not right there, but she's, you know, in the vicinity. Right? So yeah. For sure. And Pinch of Yum, aren't they based in Minneapolis? So yeah.Jenna Helwig:They are. A good a good food thing going.Stephanie Hansen:Yes. And the Food Dolls just published their book. They have, like, 8,000,000 followers.Jenna Helwig:Amazing. I guess I've been through that interview. Yeah. And who is that?Stephanie Hansen:Sarah Kiefer, do you know her?Jenna Helwig:Oh, yes. Of course. Her cookies, baked goods. Yeah.Stephanie Hansen:Yeah. We are all from, the Twin Cities, and most of them have, like, specialty angles. Like, I am just a home cook, so that's sort of my point of view on the Midwest. But it has been a really great market to be in. And one of the things that I started a radio show about seventeen years ago, so we've talked a lot of these people along the way. And right when we started the radio show, you know, Facebook and Instagram were launching, and it's been such an interesting trajectory to see cookbook authors in particular. And, like, everyone's like, oh, print is dead. Like, magazines are dead.Publications are dead. And yet, you know, cookbooks are, in some respects, doing better than ever.Jenna Helwig:Yeah. I agree. I feel like they are thriving. I also feel like, you know, at least for me personally, and I do notice this though with a lot of other people that we are on our screens all the time, and we're kinda tired of it. So whether it's a cookbook or even a print magazine, like, there's just something so lovely about turning pages, just, like, shutting out everything else. No other notifications are popping up on your screen. So print is very special.Stephanie Hansen:Yeah. And it feels like you can have, like, personal one on one time with it because you can set your phone down and really immerse yourself in the story.Jenna Helwig:Yes. Exactly. We all need more of that.Stephanie Hansen:I think so. My food magazines too, you mentioned that you're the food director of Real Simple, and you guys are having your twenty fifth anniversary. Yes. And I literally before you sent me that text, I was, like, reading it. And I'm a subscriber, so I'm gonna hold up my copy here. Because I really I love food print too. I worked in the newspaper business, and I'm kind of a tactile print person also. And you had a really cool feature this month about what's the best takeaway you've ever gotten from Real Simple because you guys are in your 25th birthday. So I thought I'd ask you what your best takeaway is.Jenna Helwig:Oh my gosh. That's such a hard question. Alright. I I'm sure it's going to be food related, and I'm kinda gonna cheat and pick something from that month. I worked with Molly Ye on the beautiful birthday cake that's on the cover. And, you know, one of the things she did that I feel like I've used in other in other applications, but never for frosting, was she used instead of food coloring, freeze dried raspberry powder to make the beautiful pink frosting. And I just hadn't done that before, and it was so easy and such a kind of natural way to make something look so lovely.Stephanie Hansen:Yeah. That's funny because, yeah, and the cake, it's a it's a lemon poppy seed cake, and then it has like a a raspberry pink frosting on the outside and then raspberry jam on the inside. It really it also gives you a little bit of that raspberry flavor in the frosting, but it's not like super wet like it would be if you used real raspberries or also, like, super overly sweet if you used just jam.Jenna Helwig:You know what? That is exactly right because it lends that little bit of tartness to it too, and so it's just such a nicely balanced frosting.Stephanie Hansen:So you are a cookbook writer yourself.Jenna Helwig:Mhmm.Stephanie Hansen:I'm forgetting the name of your books. It's Minute Dinners or Dinner andJenna Helwig:“Bare Minimum Dinners.” The most Bare minimum. Yes. “Bare Minimum Dinners”. Stephanie Hansen:I'm all for that. And you've had, a number of cookbooks, I think. Aren't you? Like, you've had a few more of that too.Jenna Helwig:Yes. So I've written five books. Three of them were more in the, like, family baby toddler space. I used to be the food editor at Parents Magazine. Sure. And so that was really how I kind of got into cookbook writing. I started with real baby food and then wrote one called baby led feeding. And I will say that is by far my best selling cookbook.Jenna Helwig:You know, it's still something we actually did a reissue a couple of years ago, so I did an updated version. It's still something that parents are finding, and that just makes me so happy.Stephanie Hansen:My neighbor who just had a baby, she's gonna be two, was obsessed with that book because I just she knows I write cookbooks, and I film a TV show in my house too. So I'm always bringing them food. And when she first had the baby, she showed it to me, and she was like, have you ever heard of this book?Jenna Helwig:And it was yours. Oh my gosh. That's amazing. Well, that's so great. I'm I that's a really hard time of life as I you know, just, like, trying to figure out no one really tells you how to feed your baby, which is strange. And so I think anything that I could do to make it just less stressful, that was always my goal with those books.Stephanie Hansen:And I think that there's so much to be said about just getting dinner on the table. Like, it's almost a political act these days just to, like, be working, be taking care of your mental health, be worrying about your social time with your kids, your family, your family, aging parents, and then all of a sudden every day someone is supposed to, like, be putting all these elaborate meals on the table, like, sometimes just even surviving a day without the food, and then you have this whole other stressor on top of it.Jenna Helwig:I could not agree more. I mean, which is why I thought of bare minimum dinners. Like, it's this idea, and we do this also in real simple. You know, it's very similar. They're like I call fussy the f word. I'm like, nothing fussy, you know, especially when we're talking about recipes in the magazine. Skip the garnish. Like, you know, there's you're not putting on a show for anyone.You know? Just do what you can. That's really you know? But is it better or good is better than perfect. Done is better than perfect. Just get it done.Stephanie Hansen:And some people, like, because they feel like they're trying to live up to something in a Instagram photo, it prevents them from having a dinner party or, making food for a neighbor because maybe it's, like, not good enough. You know, just the sheer act of eating and providing food for your family, whoever your family looks like, or even just for yourself, you are gonna eat better. You're gonna have more control over what you eat. I have eaten at a million restaurants in my life, and I just find that I always feel so much better when I'm cooking at home.Jenna Helwig:I agree. I love to go out to eat. However, then if if I do that too much, I'm like, okay. I just need to reset at home. And, you know, I've also noticed that in some cookbooks, there has been this trend towards the food not being overly styled or the author doing that themselves and thinking about, like, Julia Tershen with her last book. You know, she photographed that herself, and the food looks great, but also real.Like, you could do it. And, also the book Chinese Enough that I just featured in Cookbookery Collective. You know, those recipes just don't feel like nitpicked to death. You know? They're just very naturalStephanie Hansen:looking. I feel like we might see more of that. I photographed my own book, but it was simply out of necessity because I didn't have $20 to pay someone. So I said to the publisher, well, if my Instagram's okay, I'm gonna do, like, similar to that. Is that okay? And they were like, sure. Oh, great. As we look at cookbooks as a genre, things have changed a lot because it used to be that you were a professional chef or you were a restaurant chef and you were writing about your restaurant or you were a small group of people that were super experienced in cooking, and maybe you had, you know, 10 books that you were writing in the different genres. You did vegetarian and gluten free and then dairy free.Now, like, the cookbook space is really kind of being taken up by regular people or influencers in a lot of respects. Does that, open the door for more excitement or is it sometimes do you worry that maybe the books aren't as good? Oh,Jenna Helwig:Oh, that's a tough question. I think that anything that gets people cooking is good. So I am you know, if the it is someone without a lot of cooking experience who has a book, but it still excites people to get into the kitchen, fantastic. So that's really my main goal. I do think, you know, where I am in my life, like, I really wanna learn something new from a cookbook. So that's what I personally am looking for, but there are cooks of all different, you know, ability levels and experience levels. So I think that having a variety of cookbooks that can reach everyone where they are is probably the answer.Stephanie Hansen:There is so much diversity too in cookbooks now. Like, the no offense to the old beautiful Asian cookbooks that you would get, but, you know, you didn't really feel like you could make a lot of the things out of there because maybe you didn't have the ingredients or you weren't familiar with technique. The the more recent diversity in cookbooks, it feels like you can actually make some of these things.Jenna Helwig:Well, I think that's right. Some of the things do feel more accessible. And, also, we just have access to so many more ingredients now, which is amazing. Just even at, like, regular grocery stores. My parents live in Colorado and, like, in the suburbs, and I was, you know, just driving by where I used to live. And there was an H Mart, you know, which I like, my jaw just, like, fell on the floor. There's no H Mart there when I was growing up. So the fact that I could have had access to all of those ingredients, and now the people who live in Broomfield, Colorado do is a miracle.Stephanie Hansen:That's so funny because I'm actually reading crying in H Mart right now for my book club, and it's just a delightful memoir about a woman who's experiencing the loss of her mother through the Korean cooking and heritage that she had growing up, and it's really a delightful book. It's so good. When you are thinking of what you wanna write about for your substack, because I'm in some ways, I'm surprised that you still find this topic and this genre interesting after having worked at Real Simple for five years because I've I it's almost like feels like is it too much of the food, but it it really is steeped in you. And how do you pick, like, what you wanna feature on your Substack versus what would maybe be a potential something in the magazine down the road, or is it just all the love and all of the same?Jenna Helwig:So I for real simple, you know, obviously, I get to kind of put a lot of myself into there and, you know, kind of direct that coverage, you know, pitch what I think we should cover. But I'm always doing that through the lens of our audience. You know? What and I she's usually a she. You know? What does she want? How much time does she have? What's gonna make make her life easier? So I really hyper focus on that. And a lot of it does kind of mirror my life because I am, you know, kind of similar to the real simple reader, but that's primary. I feel like with the substack, I can just do whatever I want. It's really, like, the books and the authors that speak to the me the most. It's nice to kind of have that, you know, freedom even if it's something that maybe we wouldn't cover in the magazine or might be a little more obscure.Jenna Helwig:You know? It's just fun to be able to follow my passions and my interest. And I do love food, and I really love cookbooks. So it's it's funny that I spend even extra time with them, but it really makes me so happy.Stephanie Hansen:I am hoping that in substack's evolution that we get more information about who our readers are. Because when you're, like, at a magazine, you know, you have a deep dive in your target market and the radio show, they know exactly who your p ones are. In Substack, you have followers, but you don't exactly know that much about them except basically where they come from.Jenna Helwig:That is such a good point, and I'm sure you also know so much more about this than me. I'm still I'm such a newbie. I've been a Substack subscriber for a long time. But now I just, you know, launched this, you know, like, over a month just over a month ago, and so I'm still figuring out all the analytics and everything. But I agree that that would be super helpful just to know more. Like and I'm I've also been thinking, and maybe you've done this. Like, have you done surveys of your audience, your subscribers? Yeah. And, also, like, people don't love to fill them all out. Jenna Helwig:I love surveys.Stephanie Hansen:See, I do too, but that's probably because we're, like, the publishing types. Right? So I did a survey, and it kind of mirrored what I thought from an age perspective, but I didn't get much more details than that. K. So I think if I was gonna give Substack advice, and maybe they'll ask me someday. Who knows? Mhmm. That it would be to help us understand who those markets are more because it does help you frame who you're writing for. As you look at the the newsletter, are you going to continue to speak to authors? Will you ever do recipes on your own like you've been in that space? Jenna Helwig:So I don't think I will do recipes on my own. I feel like, you know, when I have ideas for, new dishes or new, you know, like, stories. I kind of direct those to Real Simple. And I've done a lot you know, I've done all those cookbooks. So I sort of feel like the world maybe doesn't need more recipes from me. You know? I'm I'm very interested in what other people have to say. I think that I love doing these author interviews or just the interviews with other people in the cookbook community. Like, recently interviewed the woman who started Instagram's oldest cookbook club.And so she was fascinating. Oh, great. Yes. And there was such a good response to that. I'm interested in talking to people in cookbook publishing. So just really kind of anyone in that community. I I think there might be room later for more, like, reported stories.Stephanie Hansen:Yeah.Jenna Helwig:You know? That so not interviews, but, like, on a certain topic, like book design or titles or spines. I don't know. But, but I I don't think it's gonna be recipes for me. We'll see.Stephanie Hansen:It is interesting. You asked, the woman with the cookbook collection how she organized her collection, and she said by, type of food or genre. But then there's other people that I know that organize it by color.Jenna Helwig:I do that.Stephanie Hansen:Okay. And and it looks so cool. Like, when you have a huge collection, it just it looks so cool on the shelves. But I was like, oh, that would be so hard because unless you remember the color of the cookbook, how could you find it?Jenna Helwig:Yeah. You know, I will say so I live in Brooklyn, New York in a not huge apartment. So I first of all, everything has to look as tidy as possible, and color colors help with that. And I really only have room for about 250 books as opposed to, like, Deborah was saying, she has 2,000 Yeah.Stephanie Hansen:It was crazy. Thousand.Jenna Helwig:So jealous. But so somehow in my mind, I know what the color is. I don't know how to say it, but IStephanie Hansen:don't know how to catalog it. Purple one.Jenna Helwig:Yeah. So if I had more, maybe that wouldn't work.Stephanie Hansen:Yeah. Well and you okay. So you live in Brooklyn. That is such an amazing food community. Yes. And you just have so many great makers. And I do find a lot of good makers in Real Simple, like people making new artisanal products, and I had a podcast about that for a long time. That is really like, when you feel like you've discovered something that someone turns you onto and it's great, That's, like, one of my favorite discoveries about being involved in the food business, and I feel that way about cookbooks too.Jenna Helwig:Absolutely. And I think that when it comes to Real Simple, that's really one of the things that people come to us for. They trust our recommendations, you know, and things that we've discovered. And I feel like that is especially true with our holiday gift guide Yes. Which, you know, is, like, pages and pages every year. We spend months on it, you know, finding things, testing things. And believe it or not, I'm gonna be starting that again soon. But, yes, I I think that that it's such a privilege to be finding these new things and sharing them, and I think we really do get good feedback from them.Stephanie Hansen:Do you get to travel a lot around the country? OrJenna Helwig:Yeah. I mean, you know, there are certainly trips that I am taking for like, I went out to Expo West recently. Do you know that? It's a big, huge, like, food trade show in Anaheim and, went and met with a bunch of different brands, saw what was going on, what was new. So I try to take as many opportunities for travel as possible. I really love to just be out and about.Stephanie Hansen:Did you run across, at that show two gals? They have a product called Maza Chutney.Jenna Helwig:Okay. I was literally just talking to someone about this today. In fact, I was I sent a photo to my executive editor because, yes, I did meet them, and then I was at the Cherry Bomb Jubilee Yes.Stephanie Hansen:And they sampled there.Jenna Helwig:Days ago. Yes. And they sampled there, and I actually got a couple bottles. I was like, can I take that? And they let me. And so I was just I made some eggs for lunch today, and I put the cilantro chutney on top. It was so good. And I was, yeah, just telling one of my colleagues about it. So funny.Stephanie Hansen:I produce culinary markets in the Twin Cities, and they were one of the first makers that I met when I started doing this. And I was just like, oh, those those girls are onto something, and it's a family business. Their story is so great.Jenna Helwig:The branding is amazing Yep. And the food tastes great. Are they from there?Stephanie Hansen:Yeah. From the Twin Cities. Wow. They've just developed to, like a lentil spread. That's a like a hummus, but with lentils and also super flavorful and delicious. So watch for that because that's a brand new product line that they just are launching. But, yeah, weird coincidence, but Oh, funny. Yeah.Great product. When you can you can you remember your actual first cookbook that you got?Jenna Helwig:Oh, okay. So I don't I know it was a Betty Crocker, like, cooking or baking for kids book. I am not I think it was baking. I actually was trying to find the cover recently, just, like, Google search, and I couldn't. But I think that's what it was. Do you have one?Stephanie Hansen:Well, I mean, I have a few vintage.Jenna Helwig:I kinda select Yeah. It wasn't that one because it was for kids book, but I love that. It was like baking for kids or something.Stephanie Hansen:Yeah. And then did it have, did it have, like, wiener roll ups in it?Jenna Helwig:Oh my god. Maybe. The thing I remember the most were little English muffin pizzas or something like that. I remember my brother and I making those over and over.Stephanie Hansen:It I think it also had these, like, clown cupcakes.Jenna Helwig:That also sounds familiar. And maybe like cat cupcakes?Stephanie Hansen:Yes. Oh, so funny. Every year, we do a cookbook swap, and it's a super fun event. And people come and bring books that they no longer want or use, and we kinda sort them loosely in this huge room. And then we say go, and everybody, like, runs in. And however many books you bought or brought, you get to roughly take the same amount out, but you don't have to. But it's been fascinating, the books that people bring. And, I mean, I there's, like, a New York Times 1973 edition that has this recipe in it that's only in that book that's for a lamb ragu.Stephanie Hansen:And every year, I see that book come by, and I, like, pick the woman who's probably, like, twenty, twenty four. And I like press this book into her hands and I'm like, you need to have this book and you need to make the recipe on page one twenty one. And it's like three times it's happened and then they'll email me and they're like, I would have never found that recipe without you. It's such a great fun event.Jenna Helwig:That sounds wonderful. I love that idea.Stephanie Hansen:Yeah. It is really fun, and we get a lot of, like, boxes of people's recipe cards that were, like, someone's grandma's. And my radio partner and I always sort of move that stuff to the side, And then we keep it for a year and, like, go through it and look at it, and then we bring it back the next year. We've been doing this for, like, ten years. So it's been so fun to see what, like, really are in people's collections and what they get rid of. And, I mean, how many peanut butter blossom recipes there are in the world.Jenna Helwig:You know what? The world needs more peanut butter blossoms. Delicious.Stephanie Hansen:Yeah. Always delicious and always tasty. Well, it has been super fun to chat with you. I want people to follow your Substack. It is the Cookbookery Collective Cookbook newsletter, and we are with Jenna Helwig. And I'm just really appreciative for your time today. Congratulations on your twenty fifth anniversary with Real Simple. That's fun too.Jenna Helwig:Thank you so much. It's been a real pleasure to talk to you.Stephanie Hansen:Yes. Absolutely. Thanks, Jenna. Mhmm. Bye bye.Jenna Helwig:Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. 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

Welcome to another episode of "Dishing with Stephanie's Dish," the podcast for everyone obsessed with food, cookbooks, and the stories they tell. Today, host Stephanie Hansen sits down with Jenna Helwig —a true powerhouse in the cookbook world. You may know Jenna as the creator of the Cookbookery Collective newsletter but she's also the food director at Real Simple magazine and a prolific cookbook author herself. In this conversation, Stephanie and Jenna dive into their mutual love for cookbooks, discuss the enduring charm of print in a digital world, and explore the evolving landscape of cookbook publishing, from celebrity chefs to everyday cooks and influencers.Jenna shares insights from her career, talks about the resurgence and diversity of cookbooks, and lets us in on what it's like to balance her editorial roles at Real Simple and her Substack. They chat about memorable cookbooks from childhood, the pressure (and freedom) of home cooking, and the unique joys of discovering new recipes and makers. Whether you're a cookbook collector, home cook, or just love a good food story, this episode is packed with inspiration, nostalgia, and plenty of practical wisdom. So grab your favorite cookbook, get comfy, and join us for a delicious discussion!FULL EPISODE TRANSCRIPT FOLLOWS:Stephanie Hansen:Hello, everybody, and welcome to @DishingwithStephaniesDish, the podcast where we talk to people that are obsessed with food, cookbooks, and all things in the food space. And today, I'm speaking with Jenna Helwig, and I kinda came across her mostly on Substack, which I think maybe will make her be surprised. I found her as the creator of the cookbookery collective cookbook newsletter, and I was like, hey. You're into cookbooks. I'm into cookbooks. Let's talk about cookbooks. And we got the call set up, and then she said, oh, and by the way, I am the food director of Real Simple magazine. And I was like, oh, just that small detail that I literally did not even know about you.I'm so embarrassed. Welcome to the program.Jenna Helwig:Thank you so much. Thanks for having me. And I'm thrilled that you found me through the substack because that's a newish thing for me, and I love that, you know, people are reading it.Stephanie Hansen:Yes. And I was so like, I'm just obsessed with cookbooks, and I am a cookbook writer. I'm on my second book that's coming up, and I read a lot about trying to get published and different points of view of cookbooks. And we have quite a few good cookbook authors that hail from the Midwest in the Twin Cities here. And you had, I think, done an interview with my friend Zoe from Zoey Bakes, which probably is how I found out about you.Jenna Helwig:That is probably right. Yes. Zoey. Also, I think of Amy Theilan. I know she's not right there, but she's, you know, in the vicinity. Right? So yeah. For sure. And Pinch of Yum, aren't they based in Minneapolis? So yeah.Jenna Helwig:They are. A good a good food thing going.Stephanie Hansen:Yes. And the Food Dolls just published their book. They have, like, 8,000,000 followers.Jenna Helwig:Amazing. I guess I've been through that interview. Yeah. And who is that?Stephanie Hansen:Sarah Kiefer, do you know her?Jenna Helwig:Oh, yes. Of course. Her cookies, baked goods. Yeah.Stephanie Hansen:Yeah. We are all from, the Twin Cities, and most of them have, like, specialty angles. Like, I am just a home cook, so that's sort of my point of view on the Midwest. But it has been a really great market to be in. And one of the things that I started a radio show about seventeen years ago, so we've talked a lot of these people along the way. And right when we started the radio show, you know, Facebook and Instagram were launching, and it's been such an interesting trajectory to see cookbook authors in particular. And, like, everyone's like, oh, print is dead. Like, magazines are dead.Publications are dead. And yet, you know, cookbooks are, in some respects, doing better than ever.Jenna Helwig:Yeah. I agree. I feel like they are thriving. I also feel like, you know, at least for me personally, and I do notice this though with a lot of other people that we are on our screens all the time, and we're kinda tired of it. So whether it's a cookbook or even a print magazine, like, there's just something so lovely about turning pages, just, like, shutting out everything else. No other notifications are popping up on your screen. So print is very special.Stephanie Hansen:Yeah. And it feels like you can have, like, personal one on one time with it because you can set your phone down and really immerse yourself in the story.Jenna Helwig:Yes. Exactly. We all need more of that.Stephanie Hansen:I think so. My food magazines too, you mentioned that you're the food director of Real Simple, and you guys are having your twenty fifth anniversary. Yes. And I literally before you sent me that text, I was, like, reading it. And I'm a subscriber, so I'm gonna hold up my copy here. Because I really I love food print too. I worked in the newspaper business, and I'm kind of a tactile print person also. And you had a really cool feature this month about what's the best takeaway you've ever gotten from Real Simple because you guys are in your 25th birthday. So I thought I'd ask you what your best takeaway is.Jenna Helwig:Oh my gosh. That's such a hard question. Alright. I I'm sure it's going to be food related, and I'm kinda gonna cheat and pick something from that month. I worked with Molly Ye on the beautiful birthday cake that's on the cover. And, you know, one of the things she did that I feel like I've used in other in other applications, but never for frosting, was she used instead of food coloring, freeze dried raspberry powder to make the beautiful pink frosting. And I just hadn't done that before, and it was so easy and such a kind of natural way to make something look so lovely.Stephanie Hansen:Yeah. That's funny because, yeah, and the cake, it's a it's a lemon poppy seed cake, and then it has like a a raspberry pink frosting on the outside and then raspberry jam on the inside. It really it also gives you a little bit of that raspberry flavor in the frosting, but it's not like super wet like it would be if you used real raspberries or also, like, super overly sweet if you used just jam.Jenna Helwig:You know what? That is exactly right because it lends that little bit of tartness to it too, and so it's just such a nicely balanced frosting.Stephanie Hansen:So you are a cookbook writer yourself.Jenna Helwig:Mhmm.Stephanie Hansen:I'm forgetting the name of your books. It's Minute Dinners or Dinner andJenna Helwig:“Bare Minimum Dinners.” The most Bare minimum. Yes. “Bare Minimum Dinners”. Stephanie Hansen:I'm all for that. And you've had, a number of cookbooks, I think. Aren't you? Like, you've had a few more of that too.Jenna Helwig:Yes. So I've written five books. Three of them were more in the, like, family baby toddler space. I used to be the food editor at Parents Magazine. Sure. And so that was really how I kind of got into cookbook writing. I started with real baby food and then wrote one called baby led feeding. And I will say that is by far my best selling cookbook.Jenna Helwig:You know, it's still something we actually did a reissue a couple of years ago, so I did an updated version. It's still something that parents are finding, and that just makes me so happy.Stephanie Hansen:My neighbor who just had a baby, she's gonna be two, was obsessed with that book because I just she knows I write cookbooks, and I film a TV show in my house too. So I'm always bringing them food. And when she first had the baby, she showed it to me, and she was like, have you ever heard of this book?Jenna Helwig:And it was yours. Oh my gosh. That's amazing. Well, that's so great. I'm I that's a really hard time of life as I you know, just, like, trying to figure out no one really tells you how to feed your baby, which is strange. And so I think anything that I could do to make it just less stressful, that was always my goal with those books.Stephanie Hansen:And I think that there's so much to be said about just getting dinner on the table. Like, it's almost a political act these days just to, like, be working, be taking care of your mental health, be worrying about your social time with your kids, your family, your family, aging parents, and then all of a sudden every day someone is supposed to, like, be putting all these elaborate meals on the table, like, sometimes just even surviving a day without the food, and then you have this whole other stressor on top of it.Jenna Helwig:I could not agree more. I mean, which is why I thought of bare minimum dinners. Like, it's this idea, and we do this also in real simple. You know, it's very similar. They're like I call fussy the f word. I'm like, nothing fussy, you know, especially when we're talking about recipes in the magazine. Skip the garnish. Like, you know, there's you're not putting on a show for anyone.You know? Just do what you can. That's really you know? But is it better or good is better than perfect. Done is better than perfect. Just get it done.Stephanie Hansen:And some people, like, because they feel like they're trying to live up to something in a Instagram photo, it prevents them from having a dinner party or, making food for a neighbor because maybe it's, like, not good enough. You know, just the sheer act of eating and providing food for your family, whoever your family looks like, or even just for yourself, you are gonna eat better. You're gonna have more control over what you eat. I have eaten at a million restaurants in my life, and I just find that I always feel so much better when I'm cooking at home.Jenna Helwig:I agree. I love to go out to eat. However, then if if I do that too much, I'm like, okay. I just need to reset at home. And, you know, I've also noticed that in some cookbooks, there has been this trend towards the food not being overly styled or the author doing that themselves and thinking about, like, Julia Tershen with her last book. You know, she photographed that herself, and the food looks great, but also real.Like, you could do it. And, also the book Chinese Enough that I just featured in Cookbookery Collective. You know, those recipes just don't feel like nitpicked to death. You know? They're just very naturalStephanie Hansen:looking. I feel like we might see more of that. I photographed my own book, but it was simply out of necessity because I didn't have $20 to pay someone. So I said to the publisher, well, if my Instagram's okay, I'm gonna do, like, similar to that. Is that okay? And they were like, sure. Oh, great. As we look at cookbooks as a genre, things have changed a lot because it used to be that you were a professional chef or you were a restaurant chef and you were writing about your restaurant or you were a small group of people that were super experienced in cooking, and maybe you had, you know, 10 books that you were writing in the different genres. You did vegetarian and gluten free and then dairy free.Now, like, the cookbook space is really kind of being taken up by regular people or influencers in a lot of respects. Does that, open the door for more excitement or is it sometimes do you worry that maybe the books aren't as good? Oh,Jenna Helwig:Oh, that's a tough question. I think that anything that gets people cooking is good. So I am you know, if the it is someone without a lot of cooking experience who has a book, but it still excites people to get into the kitchen, fantastic. So that's really my main goal. I do think, you know, where I am in my life, like, I really wanna learn something new from a cookbook. So that's what I personally am looking for, but there are cooks of all different, you know, ability levels and experience levels. So I think that having a variety of cookbooks that can reach everyone where they are is probably the answer.Stephanie Hansen:There is so much diversity too in cookbooks now. Like, the no offense to the old beautiful Asian cookbooks that you would get, but, you know, you didn't really feel like you could make a lot of the things out of there because maybe you didn't have the ingredients or you weren't familiar with technique. The the more recent diversity in cookbooks, it feels like you can actually make some of these things.Jenna Helwig:Well, I think that's right. Some of the things do feel more accessible. And, also, we just have access to so many more ingredients now, which is amazing. Just even at, like, regular grocery stores. My parents live in Colorado and, like, in the suburbs, and I was, you know, just driving by where I used to live. And there was an H Mart, you know, which I like, my jaw just, like, fell on the floor. There's no H Mart there when I was growing up. So the fact that I could have had access to all of those ingredients, and now the people who live in Broomfield, Colorado do is a miracle.Stephanie Hansen:That's so funny because I'm actually reading crying in H Mart right now for my book club, and it's just a delightful memoir about a woman who's experiencing the loss of her mother through the Korean cooking and heritage that she had growing up, and it's really a delightful book. It's so good. When you are thinking of what you wanna write about for your substack, because I'm in some ways, I'm surprised that you still find this topic and this genre interesting after having worked at Real Simple for five years because I've I it's almost like feels like is it too much of the food, but it it really is steeped in you. And how do you pick, like, what you wanna feature on your Substack versus what would maybe be a potential something in the magazine down the road, or is it just all the love and all of the same?Jenna Helwig:So I for real simple, you know, obviously, I get to kind of put a lot of myself into there and, you know, kind of direct that coverage, you know, pitch what I think we should cover. But I'm always doing that through the lens of our audience. You know? What and I she's usually a she. You know? What does she want? How much time does she have? What's gonna make make her life easier? So I really hyper focus on that. And a lot of it does kind of mirror my life because I am, you know, kind of similar to the real simple reader, but that's primary. I feel like with the substack, I can just do whatever I want. It's really, like, the books and the authors that speak to the me the most. It's nice to kind of have that, you know, freedom even if it's something that maybe we wouldn't cover in the magazine or might be a little more obscure.Jenna Helwig:You know? It's just fun to be able to follow my passions and my interest. And I do love food, and I really love cookbooks. So it's it's funny that I spend even extra time with them, but it really makes me so happy.Stephanie Hansen:I am hoping that in substack's evolution that we get more information about who our readers are. Because when you're, like, at a magazine, you know, you have a deep dive in your target market and the radio show, they know exactly who your p ones are. In Substack, you have followers, but you don't exactly know that much about them except basically where they come from.Jenna Helwig:That is such a good point, and I'm sure you also know so much more about this than me. I'm still I'm such a newbie. I've been a Substack subscriber for a long time. But now I just, you know, launched this, you know, like, over a month just over a month ago, and so I'm still figuring out all the analytics and everything. But I agree that that would be super helpful just to know more. Like and I'm I've also been thinking, and maybe you've done this. Like, have you done surveys of your audience, your subscribers? Yeah. And, also, like, people don't love to fill them all out. Jenna Helwig:I love surveys.Stephanie Hansen:See, I do too, but that's probably because we're, like, the publishing types. Right? So I did a survey, and it kind of mirrored what I thought from an age perspective, but I didn't get much more details than that. K. So I think if I was gonna give Substack advice, and maybe they'll ask me someday. Who knows? Mhmm. That it would be to help us understand who those markets are more because it does help you frame who you're writing for. As you look at the the newsletter, are you going to continue to speak to authors? Will you ever do recipes on your own like you've been in that space? Jenna Helwig:So I don't think I will do recipes on my own. I feel like, you know, when I have ideas for, new dishes or new, you know, like, stories. I kind of direct those to Real Simple. And I've done a lot you know, I've done all those cookbooks. So I sort of feel like the world maybe doesn't need more recipes from me. You know? I'm I'm very interested in what other people have to say. I think that I love doing these author interviews or just the interviews with other people in the cookbook community. Like, recently interviewed the woman who started Instagram's oldest cookbook club.And so she was fascinating. Oh, great. Yes. And there was such a good response to that. I'm interested in talking to people in cookbook publishing. So just really kind of anyone in that community. I I think there might be room later for more, like, reported stories.Stephanie Hansen:Yeah.Jenna Helwig:You know? That so not interviews, but, like, on a certain topic, like book design or titles or spines. I don't know. But, but I I don't think it's gonna be recipes for me. We'll see.Stephanie Hansen:It is interesting. You asked, the woman with the cookbook collection how she organized her collection, and she said by, type of food or genre. But then there's other people that I know that organize it by color.Jenna Helwig:I do that.Stephanie Hansen:Okay. And and it looks so cool. Like, when you have a huge collection, it just it looks so cool on the shelves. But I was like, oh, that would be so hard because unless you remember the color of the cookbook, how could you find it?Jenna Helwig:Yeah. You know, I will say so I live in Brooklyn, New York in a not huge apartment. So I first of all, everything has to look as tidy as possible, and color colors help with that. And I really only have room for about 250 books as opposed to, like, Deborah was saying, she has 2,000 Yeah.Stephanie Hansen:It was crazy. Thousand.Jenna Helwig:So jealous. But so somehow in my mind, I know what the color is. I don't know how to say it, but IStephanie Hansen:don't know how to catalog it. Purple one.Jenna Helwig:Yeah. So if I had more, maybe that wouldn't work.Stephanie Hansen:Yeah. Well and you okay. So you live in Brooklyn. That is such an amazing food community. Yes. And you just have so many great makers. And I do find a lot of good makers in Real Simple, like people making new artisanal products, and I had a podcast about that for a long time. That is really like, when you feel like you've discovered something that someone turns you onto and it's great, That's, like, one of my favorite discoveries about being involved in the food business, and I feel that way about cookbooks too.Jenna Helwig:Absolutely. And I think that when it comes to Real Simple, that's really one of the things that people come to us for. They trust our recommendations, you know, and things that we've discovered. And I feel like that is especially true with our holiday gift guide Yes. Which, you know, is, like, pages and pages every year. We spend months on it, you know, finding things, testing things. And believe it or not, I'm gonna be starting that again soon. But, yes, I I think that that it's such a privilege to be finding these new things and sharing them, and I think we really do get good feedback from them.Stephanie Hansen:Do you get to travel a lot around the country? OrJenna Helwig:Yeah. I mean, you know, there are certainly trips that I am taking for like, I went out to Expo West recently. Do you know that? It's a big, huge, like, food trade show in Anaheim and, went and met with a bunch of different brands, saw what was going on, what was new. So I try to take as many opportunities for travel as possible. I really love to just be out and about.Stephanie Hansen:Did you run across, at that show two gals? They have a product called Maza Chutney.Jenna Helwig:Okay. I was literally just talking to someone about this today. In fact, I was I sent a photo to my executive editor because, yes, I did meet them, and then I was at the Cherry Bomb Jubilee Yes.Stephanie Hansen:And they sampled there.Jenna Helwig:Days ago. Yes. And they sampled there, and I actually got a couple bottles. I was like, can I take that? And they let me. And so I was just I made some eggs for lunch today, and I put the cilantro chutney on top. It was so good. And I was, yeah, just telling one of my colleagues about it. So funny.Stephanie Hansen:I produce culinary markets in the Twin Cities, and they were one of the first makers that I met when I started doing this. And I was just like, oh, those those girls are onto something, and it's a family business. Their story is so great.Jenna Helwig:The branding is amazing Yep. And the food tastes great. Are they from there?Stephanie Hansen:Yeah. From the Twin Cities. Wow. They've just developed to, like a lentil spread. That's a like a hummus, but with lentils and also super flavorful and delicious. So watch for that because that's a brand new product line that they just are launching. But, yeah, weird coincidence, but Oh, funny. Yeah.Great product. When you can you can you remember your actual first cookbook that you got?Jenna Helwig:Oh, okay. So I don't I know it was a Betty Crocker, like, cooking or baking for kids book. I am not I think it was baking. I actually was trying to find the cover recently, just, like, Google search, and I couldn't. But I think that's what it was. Do you have one?Stephanie Hansen:Well, I mean, I have a few vintage.Jenna Helwig:I kinda select Yeah. It wasn't that one because it was for kids book, but I love that. It was like baking for kids or something.Stephanie Hansen:Yeah. And then did it have, did it have, like, wiener roll ups in it?Jenna Helwig:Oh my god. Maybe. The thing I remember the most were little English muffin pizzas or something like that. I remember my brother and I making those over and over.Stephanie Hansen:It I think it also had these, like, clown cupcakes.Jenna Helwig:That also sounds familiar. And maybe like cat cupcakes?Stephanie Hansen:Yes. Oh, so funny. Every year, we do a cookbook swap, and it's a super fun event. And people come and bring books that they no longer want or use, and we kinda sort them loosely in this huge room. And then we say go, and everybody, like, runs in. And however many books you bought or brought, you get to roughly take the same amount out, but you don't have to. But it's been fascinating, the books that people bring. And, I mean, I there's, like, a New York Times 1973 edition that has this recipe in it that's only in that book that's for a lamb ragu.Stephanie Hansen:And every year, I see that book come by, and I, like, pick the woman who's probably, like, twenty, twenty four. And I like press this book into her hands and I'm like, you need to have this book and you need to make the recipe on page one twenty one. And it's like three times it's happened and then they'll email me and they're like, I would have never found that recipe without you. It's such a great fun event.Jenna Helwig:That sounds wonderful. I love that idea.Stephanie Hansen:Yeah. It is really fun, and we get a lot of, like, boxes of people's recipe cards that were, like, someone's grandma's. And my radio partner and I always sort of move that stuff to the side, And then we keep it for a year and, like, go through it and look at it, and then we bring it back the next year. We've been doing this for, like, ten years. So it's been so fun to see what, like, really are in people's collections and what they get rid of. And, I mean, how many peanut butter blossom recipes there are in the world.Jenna Helwig:You know what? The world needs more peanut butter blossoms. Delicious.Stephanie Hansen:Yeah. Always delicious and always tasty. Well, it has been super fun to chat with you. I want people to follow your Substack. It is the Cookbookery Collective Cookbook newsletter, and we are with Jenna Helwig. And I'm just really appreciative for your time today. Congratulations on your twenty fifth anniversary with Real Simple. That's fun too.Jenna Helwig:Thank you so much. It's been a real pleasure to talk to you.Stephanie Hansen:Yes. Absolutely. Thanks, Jenna. Mhmm. Bye bye.Jenna Helwig:Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. 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

Mike Shirinian is the owner of the iconic Elbow Room and co-host of The Restaurateurs, Saturdays at 1 pm on KMJ. Mike stopped by to explain R & D in restaurants when thinking about a new menu item. He also rolled back time offering some fantastic stories about his days growing up in San Francisco in and around bars, restaurants and the celebrities who frequented them. The Christopher Gabriel Program ----------------------------------------------------------- Please Like, Comment and Follow 'The Christopher Gabriel Program' on all platforms: The Christopher Gabriel Program is available on the KMJNOW app, Apple Podcasts, Spotify, YouTube or wherever else you listen to podcasts. --- The Christopher Gabriel Program | Website | Facebook | X | Instagram | --- Everything KMJ KMJNOW App | Podcasts | Facebook | X | Instagram See omnystudio.com/listener for privacy information.

SUMMARY: In this episode, Aaron and Terryn dive into the all-too-common struggle of "death by meetings" and share actionable strategies to reclaim your time and boost operational efficiency. Fresh off a whirlwind week of coast-to-coast travel and back-to-back meetings, Aaron and Terryn unpack the challenges of meeting overload and offer practical tips for business leaders, visionaries, and ops professionals alike.   From identifying when a meeting is truly necessary to defining clear deliverables and roles, they explore how to streamline communication and avoid the trap of endless, unproductive calls. Learn how the CoLab team leverages tools like Asana, Voxer, and Loom to cut down on unnecessary meetings, delegate effectively, and keep projects moving forward. They also discuss the importance of honoring the chain of command, respecting team downtime, and using structured systems like Level 10 meetings to foster accountability without micromanaging.   Key Takeaways: For Visionaries: Honor the chain of command by funneling ideas through your ops lead or executive assistant to avoid overwhelming your team. For Operators: Strategize rather than execute every task—delegate deliverables to the right team members to prevent burnout. For All Teams: Use automation and async tools (like voice memos or screen recordings) to share updates and reduce meeting fatigue. Pro Tip: Stick to a cadence like weekly Level 10 meetings to ensure accountability and clarity without derailing your team's focus. Tune in to discover how to escape the meeting marathon and create a more productive, intentional workflow for your business. Perfect for anyone looking to optimize operations and make every minute count!   Minute by Minute: 0:00 Introduction 2:09 How does one avoid death by a thousand meetings? 4:55 Who takes away deliverables from meetings? 11:12 How to avoid the meeting all together 16:35 Honor the chain of command 19:18 If you're gonna do a meeting, do it with structure 23:11 Action items from this conversation

Rich, Ben, and John answer a super-sized mailbag of listener questions, with subjects including jukebox musicals, James Bond themes, songs that give them the happy chills, sample-based hip-hop producers, the usual suite of Moody Blues questions, and a philosophical discussion on how we all listen to music and how this has changed as we've gotten older. This episode also features an interlude on experimental music from Producer Mike, and a listener-submitted puzzle! Co-hosts: Rich Bunnell, Ben Marlin, John McFerrin, Mike DeFabio Spotify playlist of the songs clipped in this episode: https://open.spotify.com/playlist/2ew48yCf2JAnroOVFlaLCv?si=yPstIGylTUOanMidd-cPlA

In this captivating episode of The Tales From Hollywoodland Podcast, the crew welcomes legendary performer Marilyn Michaels, famously known as The Woman of a Thousand Voices. From her iconic role in the musical Funny Girl to her groundbreaking work in comedy and musical impressions, Marilyn shares unforgettable stories from her storied career. Hear behind-the-scenes tales […] The post The Woman of a Thousand Voices: Marilyn Michaels Talks Comedy, Funny Girl & Stardom | Tales From Hollywoodland appeared first on The ESO Network.

In this captivating episode of The Tales From Hollywoodland Podcast, the crew welcomes legendary performer Marilyn Michaels, famously known as The Woman of a Thousand Voices. From her iconic role in the musical Funny Girl to her groundbreaking work in comedy and musical impressions, Marilyn shares unforgettable stories from her storied career. Hear behind-the-scenes tales from The Ed Sullivan Show, The Love Boat, and more. Don't miss this insightful and entertaining conversation with one of Hollywood's most versatile and dynamic performers. Tales From Hollywoodland on Facebook https://www.facebook.com/talesfromhollywoodland   Tales From Hollywoodland on Instagram https://www.instagram.com/talesfromhollywoodland/ We want to hear from you! Feedback is always welcome. Please write to us at  talesfromhollywoodland@gmail.com and why not subscribe and rate the show on Apple Podcast, Spotify, iHeartRadio, PlayerFM, Pandora, Amazon Music, Audible, and wherever fine podcasts are found.  #MarilynMichaels #FunnyGirl #TalesFromHollywoodland #HollywoodPodcast #BroadwayLegend #WomanOfAThousandVoices #ClassicHollywood #ImpressionistQueen #CelebrityVoices #EdSullivanShow #OldHollywoodGlam #HollywoodHistory #PodcastInterview #EntertainmentIcons #BehindTheScenes

Welcome to another insightful episode of Data Driven! Today, we're diving into the world of warehouse-native analytics with our special guest, István Mészáros, cofounder of Mitsu. Join us as we explore how Mitsu empowers startups and enterprises with a new approach to data analytics. From his beginnings as a CERN physicist to becoming an open-source evangelist and finally a startup founder, István shares his unique journey through the data industry.We'll discuss the motivation behind Mitsu's distinct branding, reminiscent of Hello Kitty, and why standing out in today's crowded market is crucial. István also reveals the challenges and strategies of building a data company in Europe, and how Mitsu simplifies analytics by offering a self-service solution without the high costs associated with existing market leaders.Timestamps0:00 Introducing István Mészáros05:30 Shifting Open Source to SaaS07:46 Lava-Themed Compliance Solutions Brand10:27 Tech Branding and Hello Kitty Insights13:46 Optimizing Conversion in Data-Heavy Travel16:31 Self-Service Analytics Tool Needed19:17 Automated Product Analytics Tool23:20 "Budget Constraints and DIY Solutions"28:17 Freelancer's Efficient Data Solutions29:08 Open Source Tool Productization Plan33:13 Navigating Freelance and Startup Challenges37:19 Transitioning to Data Engineering42:25 Instant Feedback in Hobbies43:46 Embracing Feedback in Business Transformation49:13 "Hoping AI Takes Over Hiring"51:58 Visit Site for Info & Contact55:22 "Parenting Boys with Earbuds"57:25 "Data Driven: Quantum Podcast Relaunch"

Our Grand Tour reaches one of its strangest destinations this week as we complete our trilogy of Tezuka Osamu-themed episodes with a look at the Animerama Trilogy, a collection of three experimental animated films for adults created by Mushi Productions between 1969 and 1973. Coinciding with the Japanese New Wave movement and the rise of ‘Pink Films,' these movies are stylistically anarchic, occasionally graphic, and range from irreverent and immature to startlingly sophisticated. Consisting of 1969's A Thousand & One Nights, 1970's Cleopatra, and 1973's Belladonna of Sadness, all directed by Yamamoto Eiichi, these films were part of a global wave of efforts to make elaborate feature animation aimed squarely at adults, and while none were successful enough to pull Mushi Pro out of bankruptcy, they have endured as a fascinating experiment from a time when anime was still finding itself – and the last film, Belladonna of Sadness, is absolutely a masterpiece within its own right. Enjoy, and come back next week as we put on our tin-foil hats, get paranoid, and watch the classic 2006 anime Welcome to the N.H.K.! Time Chart:Theme Song: 0:00:00 – 0:01:15Intro and History: 0:01:15 – 0:31:21A Thousand & One Nights Review: 0:31:21 – 1:26:29Eyecatch Break 1: 1:26:29 – 1:27:14Cleopatra Review: 1:27:14 – 2:09:43Eyecatch Break 2: 2:09:43 – 2:09:59Belladonna of Sadness Review: 2:09:59 – 3:25:21End Theme: 3:25:21 – 3:26:22Subscribe to our YouTube channels! Japanimation Station: https://www.youtube.com/c/japanimationstation  Purely Academic: https://www.youtube.com/@purelyacademicpodcastRead Jonathan Lack's movie reviews and stay up to date with all our podcast projects at https://www.jonathanlack.comSubscribe to PURELY ACADEMIC, our monthly variety podcast about movies, video games, TV, and more: https://purelyacademic.simplecast.comRead Jonathan's book 200 Reviews in Paperback or on Kindle – https://a.co/d/bLx53vK“Welcome to Japanimation Station” – Music by Thomas Lack, Lyrics by Sean Chapman, featuring Hatsune Miku. “Rolled Into One” – Music & Lyrics by Thomas Lack, featuring Hatsune Miku. https://www.thomaslack.com

Hail to the Kings baby.    And if you're feeling particularly generous, you can support us on Patreon! https://www.patreon.com/worldbuildwithus Chat with us on our Discord server: https://discord.gg/SRFhWV3 Subscribe to our YouTube channel: https://www.youtube.com/@worldbuildwithus Email us your suggestions: WorldbuildWithUs@gmail.com Follow us on Twitter: @LetsWorldBuild    Intro theme: "Half Mystery" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0  Outro Theme: "Study and Relax" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0

Send us a textIt's been about a month since our jam packed panel at BlerdCon and we needed some rest, but we're back! This week, Muneerah is kicking us off on our coverage of Hulu/Disney+'s new series A Thousand Blows. A new period piece from Steven Knight, creator of Peaky Blinders, filled with thieves, boxers, and lion tamers, join us as we break down the first two episodes. Twitter: @concentratedpodInstagram: @concentratedpodFacebook: http://facebook.com/concentratedpodcastVoicemail: 301-531-4393Email: concentratedpodcast@gmail.comBuyMeACoffee: https://www.buymeacoffee.com/concentratedpodYoutube: https://www.youtube.com/channel/UCTqvXBYCkLcFnVyevMSaBQgConcentrated Merch: https://www.teepublic.com/user/concentratedFacebook Group: https://www.facebook.com/groups/concentratedpodcast

Jonathan and Tanya are back to talk about what nostalgia for current events might look like in the future. They cover the current tough times including the Switch 2's price (along with the USA's tariff affecting the price) before switching it up to talk about nostalgia for 2009. While they're there, Sarah Carapace stops by to talk about the Bionic Commando reboot that never really launched. Back in the current day, Jonathan notes how cranky game developers can get when they get older and blows up Tanya's spot regarding her enjoyment of the game Royal Match.0:00:00 - Emo Comes A-Callin'0:02:45 - Nostalgia For Now Because It's Only Getting Worse0:06:10 - Switch Too Expensive0:07:25 - Things Were "Fine" in 20090:08:59 - What Happened with Bionic Commando (2009)? w/ Sarah Carapace0:47:10 - The Butt-cist Insult and Subsequent Apology Tour0:48:47 - Time Makes Cranky Old Men of Us All0:50:05 - What From This Time Will You Be Nostalgic For Later?0:53:49 - Wrap Up/Plugs/Thanks Patrons!0:59:08 - Butts Be Poppin': https://soundcloud.com/d-booth-sanford/butts-be-poppinFollow Sarah Carapace on Bluesky: https://bsky.app/profile/sarahcarapace.bsky.socialCheck out the Kickstarter for Violet Core: https://www.kickstarter.com/projects/sarahcarapace/violet-coreCheck out Nintendo Force Magazine: https://www.nintendoforcemagazine.com/Check out the Gamebound Generations Magazine: https://www.kickstarter.com/projects/wearegamebound/generations-winter-2024-premium-video-game-magazine/Jonathan and Tanya will be a PAX East if you wanna hang out and read Nintendo Force Magazine! And Jonathan will be at Momocon.Check out Fix Your Heart or Die, the podcast that says everything is Twin Peaks, on your favorite podcast platform!

People across the country and around the world turned out on Sunday for what organizers say has been the single biggest day of protests against President Trump and his second-term actions. In the U.S., more than a thousand rallies were planned in small towns and major cities from coast to coast. Ali Rogin reports on the protests and John Yang speaks with historian Beverly Gage for more. PBS News is supported by - https://www.pbs.org/newshour/about/funders

The Book of Leviticus begins with sacrifices. We read about the multiple types of elevation sacrifices, meal offerings, peace offerings, sin offerings, etc. None of us would imagine that this Torah section would completely reshape our understanding of Adam and Eve's Sin in the Garden. But it does. In this Parsha podcast, we discover a […]

The Book of Leviticus begins with sacrifices. We read about the multiple types of elevation sacrifices, meal offerings, peace offerings, sin offerings, etc. None of us would imagine that this Torah section would completely reshape our understanding of Adam and Eve's Sin in the Garden. But it does. In this Parsha podcast, we discover a dramatic and completely unexpected new way to understand Adam's sin. What we learn is not only theoretical. This insight provides a newfound understanding for the amazing power and potential that we have, notwithstanding – or pehaps precisely because of – our inglorious origins.– – – – – – – – – – – – – – – – – – – – – –DONATE to TORCH: Please consider supporting the podcasts by making a donation to help fund our Jewish outreach and educational efforts at https://www.torchweb.org/support.php. Thank you!– – – – – – – – – – – – – – – – – – – – – –Email me with questions, comments, and feedback: rabbiwolbe@gmail.com– – – – – – – – – – – – – – – – – – – – – –SUBSCRIBE to my Newsletterrabbiwolbe.com/newsletter– – – – – – – – – – – – – – – – – – – – – –SUBSCRIBE to Rabbi Yaakov Wolbe's PodcastsThe Parsha PodcastThe Jewish History PodcastThe Mitzvah Podcast This Jewish LifeThe Ethics PodcastTORAH 101 ★ Support this podcast ★

Today we speak to reporter Katarina Petrovic. She's been on the ground in Serbia documenting the huge wave of protests sweeping across Belgrade and beyond. She talks about road blocks, motorcycle club protesters, and that strange sound weapon.  No ads and loads of bonus: www.patreon.com/popularfront Discounted internet privacy for all our listeners: www.protonvpn.com/popularfront - Info: www.popularfront.co - Merch: www.popularfront.shop - News: www.instagram.com/popular.front - Jake: www.jakehanrahan.com  

The Constitution Study with Host Paul Engel – Why trade one distant tyrant for thousands nearby? From overreaching judges to unchecked bureaucrats, power has dispersed into the hands of many who ignore the Constitution. Explore how these modern-day petty tyrants challenge our freedoms—and how We the People can push back by understanding and using the supreme law of the land to defend our...