Podcasts about whole foods

Palantir doesn't want college experience… so it's hiring 18-year-olds for full-time jobs.Did you notice Doritos at Whole Foods?... Because the organic grocer has been “Amazonified.”AI has a PR problem: Everyone hates it… except every company is focusing on it.Plus, Nvidia's CEO Jensen Huang crushed beers at dinner… and Korean chicken stocks jumped.Got a question for the CEO of Lyft? Leave us a voicemail here: https://tboypod.com/shoutouts$PLTR $AMZN $NVDANEWSLETTER:https://tboypod.com/newsletter OUR 2ND SHOW:Want more business storytelling from us? Check our weekly deepdive show, The Best Idea Yet: The untold origin story of the products you're obsessed with. Listen for free to The Best Idea Yet: https://wondery.com/links/the-best-idea-yet/NEW LISTENERSFill out our 2 minute survey: https://qualtricsxm88y5r986q.qualtrics.com/jfe/form/SV_dp1FDYiJgt6lHy6GET ON THE POD: Submit a shoutout or fact: https://tboypod.com/shoutouts SOCIALS:Instagram: https://www.instagram.com/tboypod TikTok: https://www.tiktok.com/@tboypodYouTube: https://www.youtube.com/@tboypod Linkedin (Nick): https://www.linkedin.com/in/nicolas-martell/Linkedin (Jack): https://www.linkedin.com/in/jack-crivici-kramer/Anything else: https://tboypod.com/ About Us: The daily pop-biz news show making today's top stories your business. Formerly known as Robinhood Snacks, The Best One Yet is hosted by Jack Crivici-Kramer & Nick Martell.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The 54th New York City Marathon is in the books, and what a race it was. Nearly 60,000 runners took to the streets of the Big Apple, and near-perfect weather conditions meant that times were fast and racing was fierce.We got to witness both historically-fast and historically-close races, as three women broke the 22-year-old course record and the men's race was decided by a photo finish, the smallest margin in the race's history. Hellen Obiri is now a two-time champ—winning first in 2023 and again in 2025—and Benson Kipruto claimed his fourth World Marathon Major title by mere inches. For the second time this year, Hellen Obiri and Sharon Lokedi claimed the top two spots on a World Marathon Major podium. In April, Lokedi held off Obiri to claim her first Boston Marathon title as both shattered the course record. Once again, Obiri and Lokedi (plus third-placer Sheila Chepkirui, the 2024 champ) worked together to run the fastest time in New York history. Only this time, Obiri turned the tables on her rival with a blistering final 800 meters and a 2:19:51 victory. For those watching along on the CITIUS MAG YouTube broadcast, Chris Chavez came very close to ending up on “Old Takes Exposed.” With about half a mile to go in the men's race, he called Benson Kipruto as the race winner. Kipruto, the Paris bronze medalist and a three-time World Marathon Major winner, had survived the whittling down of the lead pack over the second half and found himself in the driver's seat in Central Park, putting the hurt on 2024 London champ Alexander Mutiso Munyao. There was only one problem: with 200 meters left in the race, Mutiso found one last gear and began to reel Kipruto back in. Kipruto was focused on navigating the slight uphill finish of New York's and only realized Mutiso was so close in the final steps, turning on one last burst of speed to stay ahead of his challenger. It was a true photo finish, as 0.3 seconds separated the duo and both men were credited with a time of 2:08:09.You can find our full NYC Marathon recap here.____________Hosts: Chris Chavez | ⁠⁠⁠⁠⁠⁠⁠@chris_j_chavez on Instagram⁠⁠⁠⁠⁠⁠ + Preet Majithia | ⁠⁠⁠⁠@preet_athletics on Instagram⁠⁠⁠⁠Produced by: Jasmine Fehr |⁠⁠⁠⁠⁠ ⁠⁠⁠@jasminefehr on Instagram⁠⁠⁠⁠⁠⁠____________SUPPORT OUR SPONSORSNOMIO: Made with 80% broccoli sprout juice, 15% lemon juice, and 5% sugar, Nomio activates your body's natural defense systems to reduce lactate, speed recovery, and enhance muscle adaptation. Take one 60 ml shot three hours before training or racing and feel lighter, stronger, and more resilient. Available at The Feed — use code CITIUS15 for 15% off | ⁠⁠⁠⁠⁠https://thefeed.com/collections/nomio⁠⁠⁠⁠WAHOO: The KICKR RUN isn't just another treadmill; it's a complete rethink of indoor running. With Dynamic Pacing, it automatically adjusts to your stride—no buttons, no breaking form, just pure running freedom. Its Terrain Simulation makes the deck feel like a track or trail, while lateral tilt mimics real-world conditions so you're always prepared for race day. So whether you're chasing your first half-marathon finish, a marathon PR, or your next trail adventure, the KICKR RUN is built to help you Run Your Run. Check it all out at ⁠⁠WahooFitness.com⁠⁠ and use code CITIUS at checkout.OLIPOP: Olipop's Crisp Apple: it's like sparkling apple juice meets those gummy apple rings from your childhood. It's sweet, fizzy, and comforting. Crisp Apple started as a holiday special, but people went absolutely wild for it. You begged, Olipop listened, and now it's officially part of the family. Like every Olipop, it's made with real ingredients that do good. 50 calories, 5g of sugar, and full of prebiotics and plant fiber that help your gut feel right. You can find Olipop at Target, Whole Foods, Walmart, or just head to ⁠⁠DrinkOlipop.com and use code CITIUS25 for 25% off your orders.

“[The marathon] rewards people that are patient, consistent, and build up strength. I've got a good engine, so late in the race I feel like my cardio holds up very well. As long as the body holds up, it's going to be a good day!”My guest for today's episode is Joel Reichow, who could be viewed as a surprise story of the New York City Marathon and the top American finisher in 2025.In a race packed with Olympians and pros backed by some of the biggest brands in running, Joel — a 32-year-old unsponsored athlete from Minnesota — ran the best race of his life, clocking 2:09:56 to finish sixth overall and claim top American honors.At 24 miles, he was still in 12th and starting to get a bit tired. Then he saw the front starting to come back and ripped a 4:45 mile to catch them. He held strong through Central Park and won out for the U.S. honors over the likes of Charles Hicks and Joe Klecker.Joel's marathon journey hasn't been flashy. He ran for South Dakota State under Rod DeHaven, grinded through years on the roads, and is working at a running store while chasing marathon miles.Patience paid off, and finally, he put it all together on one perfect day in New York.We talk about what it takes to break through, how he's supporting the dream and his recollection of Sunday's race. Joel may have come into New York as a name few knew but now he's certainly on most people's radars.____________Host: Chris Chavez | ⁠⁠@chris_j_chavez on Instagram⁠Guest: Joel Reichow | @joelreichow on InstagramProduced by: Jasmine Fehr | ⁠⁠⁠@jasminefehr on Instagram⁠⁠⁠____________SUPPORT OUR SPONSORSNOMIO: Made with 80% broccoli sprout juice, 15% lemon juice, and 5% sugar, Nomio activates your body's natural defense systems to reduce lactate, speed recovery, and enhance muscle adaptation. Take one 60 ml shot three hours before training or racing and feel lighter, stronger, and more resilient. Available at The Feed — use code CITIUS15 for 15% off | ⁠⁠⁠⁠⁠https://thefeed.com/collections/nomio⁠⁠⁠WAHOO: The KICKR RUN isn't just another treadmill; it's a complete rethink of indoor running. With Dynamic Pacing, it automatically adjusts to your stride—no buttons, no breaking form, just pure running freedom. Its Terrain Simulation makes the deck feel like a track or trail, while lateral tilt mimics real-world conditions so you're always prepared for race day. So whether you're chasing your first half-marathon finish, a marathon PR, or your next trail adventure, the KICKR RUN is built to help you Run Your Run. Check it all out at WahooFitness.com and use code CITIUS at checkout.OLIPOP: Olipop's Crisp Apple: it's like sparkling apple juice meets those gummy apple rings from your childhood. It's sweet, fizzy, and comforting. Crisp Apple started as a holiday special, but people went absolutely wild for it. You begged, Olipop listened, and now it's officially part of the family. Like every Olipop, it's made with real ingredients that do good. 50 calories, 5g of sugar, and full of prebiotics and plant fiber that help your gut feel right. You can find Olipop at Target, Whole Foods, Walmart, or just head to DrinkOlipop.com and use code CITIUS25 for 25% off your orders.

Superpowers for Good should not be considered investment advice. Seek counsel before making investment decisions. When you purchase an item, launch a campaign or create an investment account after clicking a link here, we may earn a fee. Engage to support our work.Watch the show on television by downloading the e360tv channel app to your Roku, LG or AmazonFireTV. You can also see it on YouTube.Devin: What is your superpower?Juan: Love for family.Artisan Tropic, a family-owned snack company, began as a mission to heal. My guest on today's episode, Juan Pablo Guzman, shared how his sister's health struggles inspired the family to reconnect with real food, creating snacks that nourish both people and the planet.“Our whole family went on this collective journey of reconnecting to real food,” Juan explained, adding, “We became passionate about using food as a way to heal ourselves, our communities, and our planet.” Artisan Tropic launched in 2014 with plantain and cassava chips and recently expanded to include grain-free crackers made from cassava and plantain flour.But Artisan Tropic is about more than just snacks. Juan's commitment to sustainability and regenerative agriculture sets the company apart. He described their efforts to work directly with small farmers in Colombia, implementing farming practices that prioritize soil health, biodiversity, and fair wages. “Regenerative agriculture is really just doing things the way our grandparents did them,” he said. “It's farming in a way that supports life on the farm—soil life, plant life, and biodiversity.”In 2021, Artisan Tropic piloted a regenerative farming project on a family farm, integrating crops like plantain, cacao, and coffee. Now, through a partnership with Acceso, Artisan Tropic is scaling this model, supporting over 4,000 farmers with technical training, small loans, and guaranteed crop markets. “Within two years of working with Acceso, farmers are making twice as much as they used to,” Juan noted.Artisan Tropic is currently raising capital through a regulated investment crowdfunding campaign on WeFunder. The funds will help the company expand its retail presence with partners like Whole Foods and Costco. “What better way to put your money to work,” Juan asked, “not just for a financial return, but also for the triple impact that your investment unlocks in our supply system?”Listening to Juan's story, it's hard not to feel inspired. Artisan Tropic is more than a brand—it's a movement toward healthier snacks, sustainable farming, and a better future.tl;dr:Artisan Tropic began as a family mission to heal through real food and better nutrition.The company uses regenerative agriculture, supporting small farmers and sustainable farming practices in Colombia.Artisan Tropic's snacks, including plantain chips and grain-free crackers, prioritize health and sustainability.Juan Guzman's family values and love drive the company's mission and commitment to future generations.Artisan Tropic is crowdfunding on WeFunder to scale operations and expand its triple-impact model.How to Develop Love for Family As a SuperpowerJuan Guzman's superpower is his deep love for family, which drives his personal and professional life. As Juan explained, “My love for my family is my superpower. I try to be present. I try to love and I try to listen.” This unwavering commitment to family has shaped Artisan Tropic's mission, inspired its founding, and continues to influence how Juan leads the company. His dedication to creating a better food system stems from a desire to leave a legacy for his children and future generations.Illustrative Story:Juan shared a touching story about how his family's bond deepened over time. While living in New Mexico, he and his sister dreamed of being closer as a family. When Juan moved to Dallas, his sister, her family, and their parents followed, creating a close-knit community where their children could grow up together. “There's nothing that makes me happier than seeing the cousins playing together,” he said. This family cohesion inspires Juan to build a company that reflects their shared values of love, health, and sustainability.Tips for Developing This Superpower:Prioritize Presence: Be fully engaged with your loved ones by putting away distractions like phones.Foster Connection: Create opportunities to spend meaningful time with family, even across distances.Lead with Love: Let your love for family guide your decisions, personally and professionally.Think Generationally: Consider how your actions today can impact future generations.By following Juan's example and advice, you can make love for family a skill. With practice and effort, you could make it a superpower that enables you to do more good in the world.Remember, however, that research into success suggests that building on your own superpowers is more important than creating new ones or overcoming weaknesses. You do you!Buy now!Guest ProfileJuan Pablo Guzman (he/him):CEO / Co-Founder, Artisan TropicAbout Artisan Tropic: At Artisan Tropic, we're a family-owned business dedicated to making nourishing foods that taste great and do good. Inspired by our family's Colombian heritage, we craft all of our products with high-quality, better-for-you ingredients and planet-friendly practices.Website: artisantropic.comCompany Facebook Page: facebook.com/ArtisantropicInstagram Handle: @artisantropic Other URL: wefunder.com/artisantropicBiographical Information: Prior to founding and working with Artisan Tropic, I played professional football for 12 years, and it was a real joy, a gift and blessing to be able to do that for so long as a job and career. Football gave me in memories, friendships, and experiences what I could never have learned and acquired anywhere else, and for that I'm forever thankful!LinkedIn Profile: linkedin.com/in/juanpguzmanSupport Our SponsorsOur generous sponsors make our work possible, serving impact investors, social entrepreneurs, community builders and diverse founders. Today's advertisers include FundingHope, and Crowdfunding Made Simple. Learn more about advertising with us here.Max-Impact Members(We're grateful for every one of these community champions who make this work possible.)Brian Christie, Brainsy | Cameron Neil, Lend For Good | Carol Fineagan, Independent Consultant | Hiten Sonpal, RISE Robotics | John Berlet, CORE Tax Deeds, LLC. | Lory Moore, Lory Moore Law | Mark Grimes, Networked Enterprise Development | Matthew Mead, Hempitecture | Michael Pratt, Qnetic | Dr. Nicole Paulk, Siren Biotechnology | Paul Lovejoy, Stakeholder Enterprise | Pearl Wright, Global Changemaker | Scott Thorpe, Philanthropist | Sharon Samjitsingh, Health Care Originals | Add Your Name HereUpcoming SuperCrowd Event CalendarIf a location is not noted, the events below are virtual.Superpowers for Good Live Pitch applications due by November 17. Apply to pitch at the Superpowers for Good live event on December 11, 2025. This is your chance to spark campaign momentum and present to expert investors who frequently invest in our winners. Applicants must have an active Regulation Crowdfunding offering live when applying that will still be live on the event date. Apply by November 17, 2025.SuperCrowdHour, November 19, 2025, at 12:00 PM Eastern — Devin Thorpe, CEO and Founder of The Super Crowd, Inc., will lead a session on “Investing with a Self-Directed IRA.” In this session, Devin will explain how investors can use self-directed IRAs to participate in regulated investment crowdfunding while managing taxes and optimizing returns. He'll break down when this strategy makes sense, how to choose the right custodian, and what fees, rules, and risks to watch for. With his trademark clarity and real-world experience, Devin will help you understand how to balance simplicity with smart tax planning—so you can invest confidently, align your portfolio with your values, and make your money work harder for both impact and income.SuperGreen Live, January 22–24, 2026, livestreaming globally. Organized by Green2Gold and The Super Crowd, Inc., this three-day event will spotlight the intersection of impact crowdfunding, sustainable innovation, and climate solutions. Featuring expert-led panels, interactive workshops, and live pitch sessions, SuperGreen Live brings together entrepreneurs, investors, policymakers, and activists to explore how capital and climate action can work hand in hand. With global livestreaming, VIP networking opportunities, and exclusive content, this event will empower participants to turn bold ideas into real impact. Don't miss your chance to join tens of thousands of changemakers at the largest virtual sustainability event of the year.Community Event CalendarSuccessful Funding with Karl Dakin, Tuesdays at 10:00 AM ET - Click on Events.If you would like to submit an event for us to share with the 10,000+ changemakers, investors and entrepreneurs who are members of the SuperCrowd, click here.We use AI to help us write compelling recaps of each episode. 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Whole Foods Pepsi, Rick Schuler's John Denver tribute, and Katy Perry does weird things!- h1 full 2200 Mon, 03 Nov 2025 20:59:57 +0000 SvdUtt1xroXFWraAuPMRpVzXyQixXoKg comedy,religion & spirituality,society & culture,news,government The Dave Glover Show comedy,religion & spirituality,society & culture,news,government Whole Foods Pepsi, Rick Schuler's John Denver tribute, and Katy Perry does weird things!- h1 The Dave Glover Show has been driving St. Louis home for over 20 years. Unafraid to discuss virtually any topic, you'll hear Dave and crew's unique perspective on current events, news and politics, and anything and everything in between. © 2025 Audacy, Inc. Comedy Religion & Spirituality Society & Culture News Government False

December 27, 1980 - January 2, 1981   This week Ken welcomes author, screenwriter, movie maker Eric Miller (ericmillerwrites.com) to the show. Ken and Eric discuss satellites, the creepy paying with your palm technology at Whole Foods, when Sci-Fi actually predicts the future, Dawn of the Dead, The Running Man, Hell House, The Haunting of Hell House vs The Haunting, story prompts, Shirly Jackson, Richard Matheson, Magnum PI, how prevalent Vietnam vets were in 80s pop culture, PTSDT, the importance of character, dark sense of humor, dealing with serious topics, how you need rules to kick against, why having no problems to solve actually makes worse art, how amazing it is that anything produced in Hollywood is ever good, Full Moon Pictures, Crash and Burn, Bill Mosley, life long friends, directing Orson Wells, working with legends, Phantasm, being an intern, cigarettes, Umph in Triumph, being from Indiana, David Letterman, Breaking Away, learning there is a TV series based on your favorite movie, how everything is more or less streaming for free if you know where to look, Schlitz vs Bud in the Great American Beer Switch, Mark Twain, Hal Holbrook, Grace Kelly, variety shows, the M*A*S*H finale, gallows humor, how sometimes an awful toxic workplace can still produce a good end product, Real People, That's Incredible!, The White Shadow, Mud Wrestling, New Year's Eve, Bonanza, cop shows, setting the tone, The Muppet Movie, the NBA, basketball, Meet the Feebles, Peter Jackson, how nobody can really attain the levels of fame people had in the second half of the 20th century, Bob Cousy, Secret Agent Man, Branded, Larry Cohen, Dexter and how being a fan of television often leads us to reverse engineer story telling and interact with people (not kill them).  ALSO Ken is giving away a pair of tickets to the 945 Arts at the Armory show on November 13th where Ken will be opening for Janeane Garofalo. If you can tell Ken the reason Loren Michaels gave Janeane for why she couldn't quit SNL, email it to tvguidancecounselor@gmail.com and you will get a pair of tickets for the show.  

Every founder dreams of breaking the rules. Few do it with such quiet confidence as Oliver Dixon, the co-founder of better-for-you soda brand Something & Nothing. In this episode, Olly tells the story of how a creative experiment in a London bar became a category-disrupting soda brand now expanding rapidly across the U.S. He explains how his design sensibility and refusal to compromise on flavor helped shape a brand that feels both modern and timeless.  Something & Nothing's complex, mid-calorie sodas are inspired by travel and crafted with natural juices, not sweeteners. The brand's growth has been driven by thoughtful distribution in cafes, hotels, and cultural spaces. Earlier this year, Something & Nothing entered 260 Whole Foods stores in the U.S. From surviving early missteps (like an ambitious, but ill-fated alcohol launch) to building credibility through selective distribution and cultural partnerships, Olly shares how discipline, taste, and integrity can scale just as powerfully as hype. Show notes: 0:25: Interview: Oliver Dixon, Co-Founder, Something & Nothing – Olly shares how his background in culture, design, and hospitality shaped the brand's identity, and how the sodas were created to fill a gap in the market for flavorful, adult non-alcoholic beverages. He explains the origins of the name "Something & Nothing," and inspiration for soda flavors. Olly talks about the impact of intentional and focused distribution in foodservice retailers and discusses the company's expansion into the U.S.,  emphasizing that organic word-of-mouth and placement in trusted venues are their strongest marketing tools. He also reflects on lessons learned from a failed foray into alcoholic spritzes, and why the company prioritizes flavor, authenticity, and long-term brand value over functional ingredients and trends. Olly highlights the brand's "Not Pop" campaign, launched in Chicago, and why maintaining a deliberate, design-led approach is key to its potential as a global brand. Brands in this episode: Something & Nothing, Fanta, Poppi, Olipop

Seattle's brilliant solution to grocery stores fleeing due to rampant shoplifting? Force them to let competitors move in! Because nothing says "smart business policy" like watching Kroger shut down citing theft, safety issues, and hostile regulations, then demanding they can't block competition from opening in the same crime-ridden location. We dive into Seattle's latest legislative masterpiece that tackles food deserts by... completely ignoring why stores are closing in the first place. While politicians pat themselves on the back for "doing something," we explore the real reasons behind 25 break-ins at one restaurant, homeless encampments, and why even Whole Foods said "nope" to Capitol Hill. Think any grocery chain will rush to invest millions in Lake City now? What happens when you create policy that sounds compassionate but ignores basic business reality? Why do progressive cities keep doubling down on failed approaches while expecting different results? Hit that subscribe button if you're tired of politicians treating symptoms while the disease spreads, and let us know in the comments - would YOU open a grocery store in Seattle right now?

Today on the Woody and Wilcox Show: More on Woody's Papa Murphy issues; Fun With Football Audio; Disney-owned channels are currently not available on You Tube TV; Chelsea's son's costume disappointment; Whole Foods has “pay with your palm” option; A listener may die today; Pet costumes; New concept restaurant from Chick-Fil-A; And more!

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

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

“Most people stay broke because they finance the flex instead of funding their future.” If you're always broke but can name every iPhone model and know where the nearest Whole Foods is...this one's for you. In this episode, Jaspreet lays out seven money-draining habits that are quietly robbing you of your future wealth. Cut them now, and your future self will flex for real. What You'll Learn: What the “stupid tax” is and how much it's costing you each year Why financing your car is one of the worst financial moves How ditching luxury groceries and devices adds thousands to your investments The truth about extended warranties (and what they really cover) Why looking rich is the enemy of actually being rich How to do a monthly “money audit” that instantly reveals where your cash is leaking Wealth doesn't start with a raise. It starts with smarter decisions and a lot less spending on dumb stuff. Watch my FREE Investing Masterclass & get Market Briefs as a Free bonus! https://link.briefs.co/48aM8Ne Below are my recommended tools! Please note: Yes, these are our sponsors & advertisers. However, these are companies that I trust and use (or have used). The compensation doesn't affect my recommendations or advice. That being said, you should always do your own research & never blindly listen to a random guy on YouTube (or a podcast). ---------- ➤ Invest In Stocks Passively 1) M1 Finance - Buy stocks & ETFs automatically: https://theminoritymindset.com/m1 ---------- ➤ Life Insurance 2) Policygenius - Get a free life insurance quote: https://theminoritymindset.com/policygenius ---------- ➤ Real Estate Investing Online 3) Fundrise - Invest in real estate with as little as $10! https://theminoritymindset.com/fundrise ----------

FinPod: The Billion Dollar Question: How Corporations Pay for Massive Acquisitions (M&A Financing)When a Fortune 100 company buys another for tens of billions, how does the finance team actually structure the payment? It's the central strategic decision that determines a company's risk, flexibility, and future.In this episode of Corporate Finance Explained on FinPod, we break down the complex toolkit used for mega M&A Financing, providing a shortcut to understanding the mechanics behind the biggest headlines.This episode covers:The Basic Building Blocks: The core trade-offs of the three main payment methods: Cash (certainty vs. drained reserves), Stock (saves cash vs. dilution), and Debt (amplifies returns vs. increased leverage).The Advanced Toolkit: Specialized financing methods, including Leveraged Buyouts (LBOs), Bridge Financing for speed, and Syndicated Loans for distributing massive risk across multiple banks (as seen in the Microsoft/Activision deal).Strategy in Action: We analyze the tailored financing mix of major deals: Microsoft's cash and debt strategy to avoid dilution, Disney's stock/cash balance to protect its credit rating, and Amazon's all-cash approach for speed with Whole Foods.The Critical Checkpoints: The toughest challenge, modeling reality. We discuss how analysts value deals using DCF, stress-test synergies, and what happens when optimism fails (Kraft Heinz).The Resilience Framework: Five key strategic questions every CFO must ask to engineer a capital structure that is robust, aligning the financing's term and structure with the assets being acquired.

Send us a textShe broke Steve Jobs' record at Apple — doubling sales for an entire Apple channel in one year without increasing the marketing budget by a single dollar. Then she scaled a bootstrapped startup to $108 million — with zero paid ads.Meet Adi Soozin — global marketing strategist, investor, and author of Tools of Marketing Titans. From building campaigns for Porsche, Disney, Whole Foods, and Apple, to teaching founders how to grow fast without relying on ad spend, Adi's story is a masterclass in clarity, psychology, and strategy.In this episode of The Corporate Life, we talk about: 

Doughlicious is proof that product obsession and strategic growth can make a small brand big. In this episode, Kathryn Bricken, the founder and CEO of Doughlicious, shares how she turned a London-based cookie dough startup into a global frozen dessert powerhouse now in 6,000 U.S. stores, including Whole Foods, Target, and Kroger. Kathryn talks about perfecting her signature gelato bites, scaling frozen logistics, securing $5 million in funding, and launching innovative treats like the brand's new banana oat cookie skillet with plant-based collagen, all while keeping quality and joy at the center of the brand. Show notes: 0:25: Interview: Kathryn Bricken, Founder & CEO, Doughlicious — At Doughlicious HQ in central London, Kathryn reflects on her journey from food product development to founding a brand built around her lifelong fascination with dough. She recounts the creation of Doughlicious' signature gelato bites, and how her obsession with quality and commitment to crafting indulgent yet better-for-you treats continue to shape the brand's identity. Kathryn speaks candidly about the challenges of scaling a frozen brand, crediting her passionate, driven team for overcoming these hurdles and fueling the company's success. She also discusses Doughlicious' recent brand revamp, designed both to stand out on shelves and one which helped secure $5 million in funding to support U.S. manufacturing expansion. Innovation, she emphasizes, remains at the heart of Doughlicious. Kathryn continues to lead flavor and product development, striking a balance between indulgence and function, while increasingly leveraging market data and consumer insights to guide new launches without compromising her creative instincts. For fellow entrepreneurs, Kathryn offers a few words of wisdom: learn to say no, grow thoughtfully, and remember to go slow in order to go fast. Brands in this episode: Doughlicious

Have you ever tried to make a big change, but then struggled without guidance or support? That was Dawn's case, a past client of mine. In this episode, I'm sharing with you her story. Dawn is a full-time nurse with a family of five. She had tried to go vegan on her own previously but stopped soon afterwards when she began feeling hungry and often weak. Then a year later, she met me and we began working together.   The result? Through coaching, she began to experience more energy, and felt healthier and stronger in her body. She felt more emotionally happy and is now able to stay confidently plant-powered, even as her family continues a regular diet. Let's see just much easier and more enjoyable plant-based eating can get with the RIGHT support and guidance!     Contact -> healthnow@plantnourished.com Learn -> www.plantnourished.com Join -> Plant-Powered Life Transformation Course: www.plantnourished.com/ppltcourse Connect with Community -> www.facebook.com/groups/beginnerplantbaseddietsuccess Get Free 15-Minute Strategy Call -> www.plantnourished.com/strategycall Free Resource -> Quick Start Grocery Guide for Plant-Based Essentials: www.plantnourished.com/groceryguide     Have a question about plant-based diets that you would like answered on the Plant Based Eating Made Easy Podcast? Send it by email (healthnow@plantnourished.com) or submit it by a voice message here: www.speakpipe.com/plantnourished       [Plant Based Diet, Health, More Energy, Stroke, Heart Attack, High Blood Pressure, Hypertension, Whole Foods, Vegan, Plantbased Eating, More Confidence, Smooth Transition, Family, Plant Powered]      

Police Against the Movement: The Sabotage of the Civil Rights Struggle and the Activists Who Fought Back (Princeton UP, 2025) shatters one of the most pernicious myths about the 1960s: thast the civil rights movement endured police violence without fighting it. Instead, as Joshua Clark Davis shows, activists from the Congress of Racial Equality and the Student Nonviolent Coordinating Committee confronted police abuses head-on, staging sit-ins at precinct stations, picketing outside department headquarters, and blocking city streets to protest officer misdeeds. In return, organizers found themselves the targets of overwhelming political repression in the form of police surveillance, infiltration by undercover officers, and retaliatory prosecutions aimed at discrediting and derailing their movement. The history of the civil rights era abounds with accounts of physical brutality by county sheriffs and tales of political intrigue and constitutional violations by FBI agents. Turning our attention to municipal officials in cities and towns across the US—North, South, East, and West—Davis reveals how local police bombarded civil rights organizers with an array of insidious weapons. More than just physical violence, these economic, legal, and reputational attacks were designed to project the illusion of color-blind law enforcement. The civil rights struggle against police abuses is largely overlooked today, the victim of a willful campaign by local law enforcement to erase their record of repression. By placing activism against state violence at the center of the civil rights story, Police Against the Movement offers critical insight into the power of political resistance in the face of government attacks on protest. Guest: Joshua Clark Davis Blackmer (he/him) is an associate professor of U.S. history at the University of Baltimore. Davis is also the author of an earlier book, From Head Shops to Whole Foods, which examines organic food stores, feminist enterprises, Black bookstores and other businesses that emerged from movements of the ‘60s and ‘70s. His research has earned awards from the Fulbright Program, the Silvers Foundation, and the NEH Public Scholars Program, and he has written for The Atlantic, The Nation, Slate, Jacobin, and The Washington Post, and that work has been featured in The New York Times and CNN among other venues. Host: Michael Stauch (he/him) is an associate professor of history at the University of Toledo and the author of Wildcat of the Streets: Detroit in the Age of Community Policing, published by the University of Pennsylvania Press in 2025. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/african-american-studies

Police Against the Movement: The Sabotage of the Civil Rights Struggle and the Activists Who Fought Back (Princeton UP, 2025) shatters one of the most pernicious myths about the 1960s: thast the civil rights movement endured police violence without fighting it. Instead, as Joshua Clark Davis shows, activists from the Congress of Racial Equality and the Student Nonviolent Coordinating Committee confronted police abuses head-on, staging sit-ins at precinct stations, picketing outside department headquarters, and blocking city streets to protest officer misdeeds. In return, organizers found themselves the targets of overwhelming political repression in the form of police surveillance, infiltration by undercover officers, and retaliatory prosecutions aimed at discrediting and derailing their movement. The history of the civil rights era abounds with accounts of physical brutality by county sheriffs and tales of political intrigue and constitutional violations by FBI agents. Turning our attention to municipal officials in cities and towns across the US—North, South, East, and West—Davis reveals how local police bombarded civil rights organizers with an array of insidious weapons. More than just physical violence, these economic, legal, and reputational attacks were designed to project the illusion of color-blind law enforcement. The civil rights struggle against police abuses is largely overlooked today, the victim of a willful campaign by local law enforcement to erase their record of repression. By placing activism against state violence at the center of the civil rights story, Police Against the Movement offers critical insight into the power of political resistance in the face of government attacks on protest. Guest: Joshua Clark Davis Blackmer (he/him) is an associate professor of U.S. history at the University of Baltimore. Davis is also the author of an earlier book, From Head Shops to Whole Foods, which examines organic food stores, feminist enterprises, Black bookstores and other businesses that emerged from movements of the ‘60s and ‘70s. His research has earned awards from the Fulbright Program, the Silvers Foundation, and the NEH Public Scholars Program, and he has written for The Atlantic, The Nation, Slate, Jacobin, and The Washington Post, and that work has been featured in The New York Times and CNN among other venues. Host: Michael Stauch (he/him) is an associate professor of history at the University of Toledo and the author of Wildcat of the Streets: Detroit in the Age of Community Policing, published by the University of Pennsylvania Press in 2025. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Police Against the Movement: The Sabotage of the Civil Rights Struggle and the Activists Who Fought Back (Princeton UP, 2025) shatters one of the most pernicious myths about the 1960s: thast the civil rights movement endured police violence without fighting it. Instead, as Joshua Clark Davis shows, activists from the Congress of Racial Equality and the Student Nonviolent Coordinating Committee confronted police abuses head-on, staging sit-ins at precinct stations, picketing outside department headquarters, and blocking city streets to protest officer misdeeds. In return, organizers found themselves the targets of overwhelming political repression in the form of police surveillance, infiltration by undercover officers, and retaliatory prosecutions aimed at discrediting and derailing their movement. The history of the civil rights era abounds with accounts of physical brutality by county sheriffs and tales of political intrigue and constitutional violations by FBI agents. Turning our attention to municipal officials in cities and towns across the US—North, South, East, and West—Davis reveals how local police bombarded civil rights organizers with an array of insidious weapons. More than just physical violence, these economic, legal, and reputational attacks were designed to project the illusion of color-blind law enforcement. The civil rights struggle against police abuses is largely overlooked today, the victim of a willful campaign by local law enforcement to erase their record of repression. By placing activism against state violence at the center of the civil rights story, Police Against the Movement offers critical insight into the power of political resistance in the face of government attacks on protest. Guest: Joshua Clark Davis Blackmer (he/him) is an associate professor of U.S. history at the University of Baltimore. Davis is also the author of an earlier book, From Head Shops to Whole Foods, which examines organic food stores, feminist enterprises, Black bookstores and other businesses that emerged from movements of the ‘60s and ‘70s. His research has earned awards from the Fulbright Program, the Silvers Foundation, and the NEH Public Scholars Program, and he has written for The Atlantic, The Nation, Slate, Jacobin, and The Washington Post, and that work has been featured in The New York Times and CNN among other venues. Host: Michael Stauch (he/him) is an associate professor of history at the University of Toledo and the author of Wildcat of the Streets: Detroit in the Age of Community Policing, published by the University of Pennsylvania Press in 2025. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

Welcome to Omni Talk's Retail Daily Minute, sponsored by Mirakl. In today's Retail Daily Minute, Omni Talk's Chris Walton discusses:Amazon teams up with USPS to offer doorstep pickup for customer returns, expanding convenience options ahead of peak holiday returns season.Whole Foods Market opens its fourth and largest Daily Shop location in Arlington, Virginia, marking the first expansion of the smaller-format concept outside of New York City.Lululemon announces its first-ever NFL partnership, launching officially-licensed apparel for all 32 teams starting October 28th.The Retail Daily Minute has been rocketing up the Feedspot charts, so stay informed with Omni Talk's Retail Daily Minute, your source for the latest and most important retail insights. Be careful out there!

Police Against the Movement: The Sabotage of the Civil Rights Struggle and the Activists Who Fought Back (Princeton UP, 2025) shatters one of the most pernicious myths about the 1960s: thast the civil rights movement endured police violence without fighting it. Instead, as Joshua Clark Davis shows, activists from the Congress of Racial Equality and the Student Nonviolent Coordinating Committee confronted police abuses head-on, staging sit-ins at precinct stations, picketing outside department headquarters, and blocking city streets to protest officer misdeeds. In return, organizers found themselves the targets of overwhelming political repression in the form of police surveillance, infiltration by undercover officers, and retaliatory prosecutions aimed at discrediting and derailing their movement. The history of the civil rights era abounds with accounts of physical brutality by county sheriffs and tales of political intrigue and constitutional violations by FBI agents. Turning our attention to municipal officials in cities and towns across the US—North, South, East, and West—Davis reveals how local police bombarded civil rights organizers with an array of insidious weapons. More than just physical violence, these economic, legal, and reputational attacks were designed to project the illusion of color-blind law enforcement. The civil rights struggle against police abuses is largely overlooked today, the victim of a willful campaign by local law enforcement to erase their record of repression. By placing activism against state violence at the center of the civil rights story, Police Against the Movement offers critical insight into the power of political resistance in the face of government attacks on protest. Guest: Joshua Clark Davis Blackmer (he/him) is an associate professor of U.S. history at the University of Baltimore. Davis is also the author of an earlier book, From Head Shops to Whole Foods, which examines organic food stores, feminist enterprises, Black bookstores and other businesses that emerged from movements of the ‘60s and ‘70s. His research has earned awards from the Fulbright Program, the Silvers Foundation, and the NEH Public Scholars Program, and he has written for The Atlantic, The Nation, Slate, Jacobin, and The Washington Post, and that work has been featured in The New York Times and CNN among other venues. Host: Michael Stauch (he/him) is an associate professor of history at the University of Toledo and the author of Wildcat of the Streets: Detroit in the Age of Community Policing, published by the University of Pennsylvania Press in 2025. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-studies

Police Against the Movement: The Sabotage of the Civil Rights Struggle and the Activists Who Fought Back (Princeton UP, 2025) shatters one of the most pernicious myths about the 1960s: thast the civil rights movement endured police violence without fighting it. Instead, as Joshua Clark Davis shows, activists from the Congress of Racial Equality and the Student Nonviolent Coordinating Committee confronted police abuses head-on, staging sit-ins at precinct stations, picketing outside department headquarters, and blocking city streets to protest officer misdeeds. In return, organizers found themselves the targets of overwhelming political repression in the form of police surveillance, infiltration by undercover officers, and retaliatory prosecutions aimed at discrediting and derailing their movement. The history of the civil rights era abounds with accounts of physical brutality by county sheriffs and tales of political intrigue and constitutional violations by FBI agents. Turning our attention to municipal officials in cities and towns across the US—North, South, East, and West—Davis reveals how local police bombarded civil rights organizers with an array of insidious weapons. More than just physical violence, these economic, legal, and reputational attacks were designed to project the illusion of color-blind law enforcement. The civil rights struggle against police abuses is largely overlooked today, the victim of a willful campaign by local law enforcement to erase their record of repression. By placing activism against state violence at the center of the civil rights story, Police Against the Movement offers critical insight into the power of political resistance in the face of government attacks on protest. Guest: Joshua Clark Davis Blackmer (he/him) is an associate professor of U.S. history at the University of Baltimore. Davis is also the author of an earlier book, From Head Shops to Whole Foods, which examines organic food stores, feminist enterprises, Black bookstores and other businesses that emerged from movements of the ‘60s and ‘70s. His research has earned awards from the Fulbright Program, the Silvers Foundation, and the NEH Public Scholars Program, and he has written for The Atlantic, The Nation, Slate, Jacobin, and The Washington Post, and that work has been featured in The New York Times and CNN among other venues. Host: Michael Stauch (he/him) is an associate professor of history at the University of Toledo and the author of Wildcat of the Streets: Detroit in the Age of Community Policing, published by the University of Pennsylvania Press in 2025.

Police Against the Movement: The Sabotage of the Civil Rights Struggle and the Activists Who Fought Back (Princeton UP, 2025) shatters one of the most pernicious myths about the 1960s: thast the civil rights movement endured police violence without fighting it. Instead, as Joshua Clark Davis shows, activists from the Congress of Racial Equality and the Student Nonviolent Coordinating Committee confronted police abuses head-on, staging sit-ins at precinct stations, picketing outside department headquarters, and blocking city streets to protest officer misdeeds. In return, organizers found themselves the targets of overwhelming political repression in the form of police surveillance, infiltration by undercover officers, and retaliatory prosecutions aimed at discrediting and derailing their movement. The history of the civil rights era abounds with accounts of physical brutality by county sheriffs and tales of political intrigue and constitutional violations by FBI agents. Turning our attention to municipal officials in cities and towns across the US—North, South, East, and West—Davis reveals how local police bombarded civil rights organizers with an array of insidious weapons. More than just physical violence, these economic, legal, and reputational attacks were designed to project the illusion of color-blind law enforcement. The civil rights struggle against police abuses is largely overlooked today, the victim of a willful campaign by local law enforcement to erase their record of repression. By placing activism against state violence at the center of the civil rights story, Police Against the Movement offers critical insight into the power of political resistance in the face of government attacks on protest. Guest: Joshua Clark Davis Blackmer (he/him) is an associate professor of U.S. history at the University of Baltimore. Davis is also the author of an earlier book, From Head Shops to Whole Foods, which examines organic food stores, feminist enterprises, Black bookstores and other businesses that emerged from movements of the ‘60s and ‘70s. His research has earned awards from the Fulbright Program, the Silvers Foundation, and the NEH Public Scholars Program, and he has written for The Atlantic, The Nation, Slate, Jacobin, and The Washington Post, and that work has been featured in The New York Times and CNN among other venues. Host: Michael Stauch (he/him) is an associate professor of history at the University of Toledo and the author of Wildcat of the Streets: Detroit in the Age of Community Policing, published by the University of Pennsylvania Press in 2025. Learn more about your ad choices. Visit megaphone.fm/adchoices

“My big mantra for the whole weekend is to just execute. Just do what we've done in practice and this is going to work. I haven't thought about kicking into the park or anything like that because that's going to take care of itself if I execute mile 22. And if I execute mile 21, that's going to make mile 22 better. Just working from the start, if I execute each bottle station and each section of the course, I think it's going to be very positive."My guest for today's episode is Joe Klecker — a 2020 Olympian and a U.S. 10,000-meter champion on the track. But this year marks something new. After an adductor injury forced him out of the Olympic Trials and cost him a shot at Paris, Klecker is stepping into the next phase of his career — the roads. We chronicled much of this transition last winter when we produced a mini-documentary series on Klecker facing off against Conner Mantz and Clayton Young in January.In January, he ran his first half-marathon in Houston and ran 1:01:06. By spring, he was grinding through the U.S. road circuit with races in Atlanta, D.C., Boulder and learning what it takes to trade spikes for super shoes. And now, he's taking on the biggest debut of all: the New York City Marathon.In this episode, we talk about that transition, the process of learning the roads in a very public way and how he's dialed in a plan for a successful day in New York. Without further ado, here is Joe Klecker.____________Host: Chris Chavez | ⁠⁠@chris_j_chavez on Instagram⁠Guest: Joe Klecker | @joe_klecker on Instagram Produced by: Jasmine Fehr | ⁠⁠⁠@jasminefehr on Instagram⁠⁠⁠____________SUPPORT OUR SPONSORSNOMIO: Made with 80% broccoli sprout juice, 15% lemon juice, and 5% sugar, Nomio activates your body's natural defense systems to reduce lactate, speed recovery, and enhance muscle adaptation. Take one 60 ml shot three hours before training or racing and feel lighter, stronger, and more resilient. Available at The Feed — use code CITIUS15 for 15% off | ⁠⁠⁠https://thefeed.com/collections/nomio⁠⁠WAHOO: The KICKR RUN isn't just another treadmill; it's a complete rethink of indoor running. With Dynamic Pacing, it automatically adjusts to your stride—no buttons, no breaking form, just pure running freedom. Its Terrain Simulation makes the deck feel like a track or trail, while lateral tilt mimics real-world conditions so you're always prepared for race day. So whether you're chasing your first half-marathon finish, a marathon PR, or your next trail adventure, the KICKR RUN is built to help you Run Your Run. Check it all out at WahooFitness.com and use code CITIUS at checkout.OLIPOP: Olipop's Crisp Apple: it's like sparkling apple juice meets those gummy apple rings from your childhood. It's sweet, fizzy, and comforting. Crisp Apple started as a holiday special, but people went absolutely wild for it. You begged, Olipop listened, and now it's officially part of the family. Like every Olipop, it's made with real ingredients that do good. 50 calories, 5g of sugar, and full of prebiotics and plant fiber that help your gut feel right. You can find Olipop at Target, Whole Foods, Walmart, or just head to DrinkOlipop.com and use code CITIUS25 for 25% off your orders.

New York City gears up for its biggest day of the year — the 2025 NYC Marathon. The race is as tough and electric as the city itself, and this year's field is stacked.Men's Preview:- Abdi Nageeye defends his title.- Legends Eliud Kipchoge and Kenenisa Bekele aim for one last battle.- Rising U.S. stars Biya Simbassa, Joe Klecker, and Hillary Bor chase world-class competition.Women's Preview:- Olympic champ Sifan Hassan has stolen the show as the headliner- Past NYC winners Sharon Lokedi, Sheila Chepkirui, and Helen Obiri return.- Fiona O'Keefe (first race since Trials win), Emily Sisson, and Molly Seidel add U.S. firepower.Where to watch:- National TV coverage: ESPN2, 8 AM ET.- Live commentary and analysis from the CITIUS MAG YouTube channel at the same time, live from the HOKA Flagship Store on 5th Ave.Also on today's show:- The World Treadmill Championships are real — and happening in 2026.- Iowa State XC athletes suspended for team rule violations?- Jakob Ingebrigtsen gets his tonsils out and now wants three world records.- Andreas Almgren has quietly pieced together one of Europe's best distance seasons in history.____________Hosts: Chris Chavez | ⁠⁠⁠⁠⁠⁠@chris_j_chavez on Instagram⁠⁠⁠⁠⁠ + Preet Majithia | ⁠⁠⁠@preet_athletics on Instagram⁠⁠⁠Produced by: Jasmine Fehr |⁠⁠⁠⁠ ⁠⁠⁠@jasminefehr on Instagram⁠⁠⁠⁠⁠____________SUPPORT OUR SPONSORSNOMIO: Made with 80% broccoli sprout juice, 15% lemon juice, and 5% sugar, Nomio activates your body's natural defense systems to reduce lactate, speed recovery, and enhance muscle adaptation. Take one 60 ml shot three hours before training or racing and feel lighter, stronger, and more resilient. Available at The Feed — use code CITIUS15 for 15% off | ⁠⁠⁠⁠https://thefeed.com/collections/nomio⁠⁠⁠WAHOO: The KICKR RUN isn't just another treadmill; it's a complete rethink of indoor running. With Dynamic Pacing, it automatically adjusts to your stride—no buttons, no breaking form, just pure running freedom. Its Terrain Simulation makes the deck feel like a track or trail, while lateral tilt mimics real-world conditions so you're always prepared for race day. So whether you're chasing your first half-marathon finish, a marathon PR, or your next trail adventure, the KICKR RUN is built to help you Run Your Run. Check it all out at ⁠WahooFitness.com⁠ and use code CITIUS at checkout.OLIPOP: Olipop's Crisp Apple: it's like sparkling apple juice meets those gummy apple rings from your childhood. It's sweet, fizzy, and comforting. Crisp Apple started as a holiday special, but people went absolutely wild for it. You begged, Olipop listened, and now it's officially part of the family. Like every Olipop, it's made with real ingredients that do good. 50 calories, 5g of sugar, and full of prebiotics and plant fiber that help your gut feel right. You can find Olipop at Target, Whole Foods, Walmart, or just head to ⁠DrinkOlipop.com and use code CITIUS25 for 25% off your orders.

Trader Joe's breaks every rule of modern retail. They don't do e-commerce. They don't do delivery. No sales, coupons, or loyalty programs. They only stock 4,000 SKUs versus 50,000+ at normal supermarkets. Their parking lots are famously terrible and they're constantly out of your favorite items. Shoppers brave long lines and cramped aisles while overly-friendly employees in Hawaiian shirts try to chat them up. Everything about the Trader Joe's experience seems designed to drive modern consumers away. And yet they generate $2,000+ per square foot in sales — double their nearest competitor in Whole Foods and nearly 4x the industry average — and Americans are obsessed with them. How on earth did a company that so steadfastly refuses to participate in the 21st century build the most beloved grocery chain in America?Today we tell the full story: how “Trader” Joe Coulombe started out cloning 7-Elevens in 1960s Los Angeles, pivoted to slinging hard liquor, discovered the enormous market opportunities for California wine and health food before anyone else, and ultimately built perhaps the most counter-positioned business we've ever studied on Acquired by doing almost everything differently than the supermarket-CPG industrial complex. Tune in for a wild voyage on the high seas of grocery retail!Sponsors:Many thanks to our fantastic Fall ‘25 Season partners:J.P. Morgan PaymentsSentryWorkOSShopifyLinks:Sign up for email updates and vote on future episodes!Worldly Partners' Multi-Decade Trader Joe's StudyBecoming Trader JoeThe Secret Life of GroceriesBuild a Brand Like Trader Joe'sAll episode sourcesCarve Outs:AirPods Pro 3Mario Kart 8More Acquired:Get email updates and vote on future episodes!Join the SlackSubscribe to ACQ2Check out the latest swag in the ACQ Merch Store!‍Note: Acquired hosts and guests may hold assets discussed in this episode. This podcast is not investment advice, and is intended for informational and entertainment purposes only. You should do your own research and make your own independent decisions when considering any financial transactions.

Join Patreon for a bonus Q&A with Nina where we discuss antibiotics.Panic is contagious, but so is calm.In this episode, Nina is back to talk about what to do when your kid gets sick. Nina created Primary Care Parent, which I keep on hand for quick, at-home decisions.We tackle fear first, because kids track our nervous system. Then we dig into foundations like rest and hydration before anything fancy. Screens get dialed back so sleep signals can do their job. Food stays simple, and the extra sugar that dulls immune cells gets a hard pass. And you'll see why small, consistent moves beat complicated protocols.You'll Learn:[00:00] Introduction[02:49] Nina's checklist before reaching for over-the-counter options[03:15] Why rest and hydration come before supplements[05:02] The real impact of screen time on healing and sleep[11:29] The hidden immune cost of sugar during illness[12:55] Whole foods that speed up recovery during illness[20:53] Why your calm presence is the strongest medicine in the room[24:58] The surprising truth Nina learned from pediatrician about kids' fevers[30:19] The natural medicine cabinet every parent needs[40:57] The gentle ear infection remedies that actually work[48:32] Natural sinus infection supportFind more from Dr. Nina:Dr. Nina Marie | InstagramDr. Nina Marie | WebsiteNerdy Notes with Nina Marie | SubstackHolistic Healing for Busy Parents | BookFind more from Amanda:Hormone Healing RD | InstagramHormone Healing RD | WebsiteHormone Healing RD | FacebookHormone Healing RD | YouTubeHormone Healing RD | TikTokGet your Paleovalley electrolytes here. (use code HORMONEHEALINGRD10)

Did you know most B vitamins on the market aren't even real food? In this episode, we uncover why synthetic B vitamins can actually drain your energy, stress your adrenals, and even put your heart at risk. We'll show you the overlooked vitamin no one's talking about, and the whole food sources that can truly support your body the way God designed. If you've ever wondered why you still feel tired, anxious, or stuck despite taking supplements—this conversation is for you. Book a Free Inquiry Call . We'd love to talk to you! Pharmacist Kari Coody and Integrative Health Practitioner Jenn Patriarca host weekly conversations meant to cut through the overwhelm of alternative healthcare options. Simple, effective, easy ways to pursue health and gain an understanding without a prescription pad. It's time to simplify the process of healing. Add us on Instagram: www.instagram.com/cornerstoneintgrativehealing Check out our site: www.cornerstoneintegrativehealing.com Watch us on YouTube: https://www.youtube.com/@cornerstoneintegrativehealth Add us on Facebook: www.facebook.com/cornerstoneintegrativehealing.com Send us an Email: hello@cornerstoneintegrativehealing.com Free download: 10 questions that will change how you heal: https://cornerstone-integrative-healing.aweb.page/p/d574f3f9-7b70-4b84-a6e5-2272fe9aeab3 The information shared in this episode is not meant to be medical advice. Please speak to your healthcare provider about making any changes to your healthcare plan.

TODAY started off the week declaring that tomorrow will be officially “Lex's Fun Day” Great show today including “Talk Nerdy To Me”, Celebrity Death Pool, and the announcement of who won football picks and gives one of our listeners an 11 day Go Cleanse system. Real talk about the NBA pts shaving and Poker cheating all today on L&T.TOMORROW it's ALL about our man LEX...It's LEX's FUN DAY!100:00:00,000 --> 00:00:02,000do you send a picture of the cookies?200:00:02,000 --> 00:00:03,720I've never tried the soft bake.300:00:03,720 --> 00:00:05,480I didn't know they had those.400:00:05,480 --> 00:00:07,080- I always questioned what had to go500:00:07,080 --> 00:00:09,560in those to keep them soft.600:00:09,560 --> 00:00:11,360- Yeah, who knows?700:00:11,360 --> 00:00:13,280(laughs)800:00:13,280 --> 00:00:14,800- It's not like, it's not like900:00:14,800 --> 00:00:18,120raw stress or less is bringing in new cookies every day.1000:00:18,120 --> 00:00:21,640- Tastes is great, likes, have you tried them?1100:00:21,640 --> 00:00:22,600- Yeah.1200:00:22,600 --> 00:00:23,600- And?1300:00:23,600 --> 00:00:24,640- They're great.1400:00:24,640 --> 00:00:27,040- They're fantastic, they're buttery, dude.1500:00:27,040 --> 00:00:29,200Do you could taste the butter in them?1600:00:29,200 --> 00:00:33,440Those are at Whole Foods, I've gotten them many times before.1700:00:33,440 --> 00:00:34,760- And I lately,1800:00:34,760 --> 00:00:36,640- And I did have a cook of Cola on Saturday1900:00:36,640 --> 00:00:38,320with it was just amazing.2000:00:38,320 --> 00:00:42,000- That sounds good, even the way you say it sounds really good.2100:00:42,000 --> 00:00:45,800- Man, sometimes the body wants what it wants.2200:00:45,800 --> 00:00:49,200And my mind and my body wanted a nice cook.2300:00:49,200 --> 00:00:51,040- That's hard.2400:00:51,040 --> 00:00:51,880- Yeah, it is.2500:00:51,880 --> 00:00:52,840- Those are hard to pass up.2600:00:52,840 --> 00:00:54,400I'll have a fountain one.2700:00:54,400 --> 00:00:56,320I won't have one out of a can.2800:00:56,320 --> 00:00:58,640I'm done with a can stuff,2900:00:58,640 --> 00:01:01,000but I do love anything out of a bottle.3000:01:01,000 --> 00:01:04,040- I drank it out of a can, but that's all right.3100:01:04,040 --> 00:01:07,000- You like it in the can?3200:01:07,000 --> 00:01:09,400Say it, say I like Staley.3300:01:09,400 --> 00:01:11,960- No.3400:01:11,960 --> 00:01:12,800- Come on, come on.3500:01:12,800 --> 00:01:13,640- I like Staley.3600:01:13,640 --> 00:01:15,320- I'm playing your stupid game, no.3700:01:15,320 --> 00:01:16,480- Like it in the can.3800:01:16,480 --> 00:01:17,320- No.3900:01:17,320 --> 00:01:19,480(laughing)4000:01:19,480 --> 00:01:20,320- Stop.4100:01:20,320 --> 00:01:24,200- You're no fun today.

Life not going to plan? Sick of things not working out the way you imagined? Here's the truth: your “perfect plan” will fail. But that doesn't mean you will.In this powerful conversation with Amina, we break down the myths of control, why obsessing over the “perfect path” keeps you stuck, and how to actually win when life takes unexpected turns.

A private chef who learned pasta in an Umbrian cellar, sold out DC markets with recipe cards, and now feeds Pittsburgh with allergy-aware comfort food? That's Barbara Ann of A B Kitchen, and her story is a tour of how real-world cooking can be both nourishing and exciting without getting fussy.We visit the nuts and bolts of Barbara's off-site private chef model: custom meal prep, catering that accommodates varied diets, and partnerships with trusted nutrition pros to align flavor with macros and recovery goals. Her background spans DC restaurant trenches, global travel influences, and seasons on Pennsylvania organic farms. Plus a stint at Whole Foods helped guide what cools quickly, reheats cleanly, and still tastes fresh on day two.We also venture across town to spotlight Tram's Kitchen, a cash-only Vietnamese staple where plastic tablecloths hide a kitchen making one of Pittsburgh's most satisfying bowls of bún bò Huế. Creator Karen Hoang explains why the spicy broth, tender noodles, and “no ambiance, all flavor” ethos make it a must-visit when you want substance over scene.For a quick home win, Lisa Ray from Hamajack Heat Company drops a three-minute guacamole: one avocado, a spoon of Sublime jalapeño sauce, lime, and salt. It's the kind of recipe shortcut that we love.Press play, then subscribe, rate, and share with a friend who loves hidden gems and smarter comfort food. Got a favorite no-frills spot or a go-to weeknight hack? Tell us—your tip might make the next show.Support the showLiked the episode? We'd love a coffee!

Today I'm walking you through a full day of eating in my life. I go through my caloric intake, micronutrients and vitamins I get as well. You'll see how I prioritize whole, nutrient-dense foods while keeping things realistic and sustainable—the same approach I use with all my clients. Book a Health Breakthrough Call with me: https://calendly.com/bdgryn/15minWatch on YouTube: https://youtu.be/v4QeVUA974c| Connect with Brian |►Website | https://www.briangryn.com►Instagram | https://www.instagram.com/bdgryn►Facebook | https://www.facebook.com/getleanandeatclean►Twitter | https://twitter.com/grynnerwinner

Joel K. Kahn, M.D., and Kim Williams, M.D., discuss groundbreaking evidence on how adopting a whole food, plant-based diet combined with positive lifestyle changes can drastically improve cardiovascular health. Discover practical steps for a healthier heart and longer life. #HeartHealth #PlantBasedDiet #CardiovascularWellness

“When I crossed that finish line and ripped my shirt off, I was like, ‘Yeah!' That was one of my best moments… It was a dream come true, something that I've been wanting for years. I've dreamt about that moment and I finally got that moment!”Our guest today is Oblique Seville — the new 100-meter world champion and the man who brought Jamaica back to the top of men's sprinting. On a humid night in Tokyo in September, Seville ran 9.77 to win his first global title, the fastest championship final in six years, and the first for a Jamaican man since Usain Bolt. It was a performance years in the making and the fulfillment of potential we'd seen flashes of since he was 21 and running 9.86 for fourth place at the World Championships.In past championships, it was always something — an injury here, a tight groin there, or a perfect semifinal that came one race too soon. But this year was different with two big Diamond League wins, a healthy buildup and a conviction that his time had come. He said in the mixed zone: ‘This is my year. I'm going to take this moment and no one is going to take it away from me.'In this episode, we talk about how he finally made it happen — the lessons learned from setbacks, the mentorship of coach Glen Mills, and what it means to carry Jamaica's legacy forward after Bolt.Oblique Seville isn't loud, and he doesn't need to be. His running does all the talking. Without further ado, please welcome – the world's fastest man.____________Host: Chris Chavez | ⁠⁠@chris_j_chavez on Instagram⁠Guest: Oblique Seville | @obliqueseville on InstagramProduced by: Jasmine Fehr | ⁠⁠⁠@jasminefehr on Instagram⁠⁠⁠____________SUPPORT OUR SPONSORSNOMIO: Made with 80% broccoli sprout juice, 15% lemon juice, and 5% sugar, Nomio activates your body's natural defense systems to reduce lactate, speed recovery, and enhance muscle adaptation. Take one 60 ml shot three hours before training or racing and feel lighter, stronger, and more resilient. Available at The Feed — use code CITIUS15 for 15% off | ⁠⁠⁠https://thefeed.com/collections/nomio⁠⁠⁠WAHOO: The KICKR RUN isn't just another treadmill; it's a complete rethink of indoor running. With Dynamic Pacing, it automatically adjusts to your stride—no buttons, no breaking form, just pure running freedom. Its Terrain Simulation makes the deck feel like a track or trail, while lateral tilt mimics real-world conditions so you're always prepared for race day. So whether you're chasing your first half-marathon finish, a marathon PR, or your next trail adventure, the KICKR RUN is built to help you Run Your Run. Check it all out at ⁠⁠⁠WahooFitness.com⁠⁠⁠ and use code CITIUS at checkout.OLIPOP: Straight out of Bikini Bottom, Olipop's limited edition SpongeBob cans have arrived. Pineapple Paradise features a burst of juicy pineapples and a splash of mandarin. It's on shelves now at Walmart, Target, Whole Foods, Circle K, Amazon, and select stores nationwide.⁠⁠⁠ ⁠You can check out all of their flavors and get 25% off your orders at DrinkOlipop.com using code CITIUS25 at checkout.⁠

Marathon world record holder Ruth Chepngetich has been banned for three years by the AIU following her admission to an Anti-Doping Rule Violation regarding the presence and use of Hydrochlorothiazide, a banned diuretic and masking agent in doping. The announcement from the AIU was made public on Thursday morning.Chepngetich broke the women's marathon world record in 2:09:56 at the 2024 Chicago Marathon. She is the 2019 World Champion and three-time winner of the Chicago Marathon.The AIU shared that Chepngetich was tested 15 times out of competition and four times in competition in 2024. After she broke the world record, the AIU tested her more as she prepared to race the 2025 London Marathon. Chepngetich struggled in the two races that followed.Tune in for more of the details on Chepngetich's case. You can also read our recap article here.____________Hosts: Chris Chavez | ⁠⁠⁠⁠⁠@chris_j_chavez on Instagram⁠⁠⁠⁠ + Preet Majithia | ⁠⁠@preet_athletics on Instagram⁠⁠Produced by: Jasmine Fehr |⁠⁠⁠ ⁠⁠⁠@jasminefehr on Instagram⁠⁠⁠⁠⁠____________SUPPORT OUR SPONSORSNOMIO: Made with 80% broccoli sprout juice, 15% lemon juice, and 5% sugar, Nomio activates your body's natural defense systems to reduce lactate, speed recovery, and enhance muscle adaptation. Take one 60 ml shot three hours before training or racing and feel lighter, stronger, and more resilient. Available at The Feed — use code CITIUS15 for 15% off | ⁠⁠https://thefeed.com/collections/nomio⁠⁠WAHOO: The KICKR RUN isn't just another treadmill; it's a complete rethink of indoor running. With Dynamic Pacing, it automatically adjusts to your stride—no buttons, no breaking form, just pure running freedom. Its Terrain Simulation makes the deck feel like a track or trail, while lateral tilt mimics real-world conditions so you're always prepared for race day. So whether you're chasing your first half-marathon finish, a marathon PR, or your next trail adventure, the KICKR RUN is built to help you Run Your Run. Check it all out at ⁠⁠WahooFitness.com⁠⁠ and use code CITIUS at checkout.OLIPOP: Straight out of Bikini Bottom, Olipop's limited edition SpongeBob cans have arrived. Pineapple Paradise features a burst of juicy pineapples and a splash of mandarin. It's on shelves now at Walmart, Target, Whole Foods, Circle K, Amazon, and select stores nationwide.⁠⁠ ⁠You can check out all of their flavors and get 25% off your orders at DrinkOlipop.com using code CITIUS25 at checkout.⁠

We welcome Dr. Christian Gonzalez, a naturopathic doctor and somatic healing expert known for helping people reconnect with their bodies to unlock real emotional and physical health; Anna Gudmundsen, tech entrepreneur and CEO of Sensate, a company using sound and infrasonic vibration to calm the nervous system; and Michael Robertson, co-founder of Love Life, the new longevity and wellness hub created with Whole Foods founder John Mackey. Together, they join Sebastian for a raw and forward-thinking conversation on conscious leadership, emotional intelligence, and the future of integrative wellbeing—exploring how nervous system regulation, somatic awareness, and authentic connection can reshape the way we lead, work, and live, blending science, spirituality, and purpose into a new model of conscious capitalism grounded in community and human potential.Topics Discussed:Nervous system regulation and executive performanceVagal tone, HRV, and stress resilienceThe cost of chronic fight-or-flightCreativity, clarity, and nervous system healthBiohacking meets conscious leadershipRedefining healthcare through prevention and communityTech's impact on the human nervous systemThe future of wearables and personalized wellnessSomatic healing and unprocessed traumaAuthenticity and emotional awareness in leadershipSpirituality in entrepreneurshipBuilding conscious company culturesRecovery as a performance toolSleep, strength, and longevityPeptides, stem cells, and the next era of healthLeading with presence, empathy, and an open heartConnect with Christian on InstagramConnect with Anna on InstagramConnect with Michael on LinkedIn Connect with Sebastian on InstagramSebastianNaum.com

Your skin isn't aging because of time, it's inflamed, dehydrated, and systemically damaged by the very products marketed to save it. Join me and renowned skincare innovator Dr. Barbara Sturm as we dismantle the conventional dermatology playbook and rebuild skin health from a foundation of anti-inflammatory science. We touch base on the gut-skin connection, how seed oils trigger inflammatory cytokines linked to skin cancer, and why your skincare ingredients matter as much as the food you eat.  Join the Ultimate Human VIP community for Gary Brecka's proven wellness protocols!: https://bit.ly/4ai0Xwg Listen to "The Dr. Barbara Sturm Podcast" on all your favorite platforms! Spotify: https://bit.ly/4hk3HwC Apple Podcasts: https://apple.co/4qemWfc   Connect with Dr. Barbara Sturm Website:https://bit.ly/3J07mmR  YouTube: https://bit.ly/47aDiwA  Instagram: https://bit.ly/42VwEsV  TikTok: https://bit.ly/4qoCm0A  Facebook: https://bit.ly/48J6Eom  X.com: https://bit.ly/4ho8hKh  LinkedIn: https://bit.ly/4hog3UI  Thank you to our partners H2TABS: “ULTIMATE10” FOR 10% OFF: https://bit.ly/4hMNdgg BODYHEALTH: “ULTIMATE20” FOR 20% OFF: http://bit.ly/4e5IjsV BAJA GOLD: "ULTIMATE10" FOR 10% OFF: https://bit.ly/3WSBqUa EIGHT SLEEP: SAVE $350 ON THE POD 4 ULTRA WITH CODE “GARY”: https://bit.ly/3WkLd6E COLD LIFE: THE ULTIMATE HUMAN PLUNGE: https://bit.ly/4eULUKp WHOOP: JOIN AND GET 1 FREE MONTH!: https://bit.ly/3VQ0nzW MASA CHIPS: 20% OFF FIRST ORDER: https://bit.ly/40LVY4y VANDY: “ULTIMATE20” FOR 20% OFF: https://bit.ly/49Qr7WE AION: “ULTIMATE10” FOR 10% OFF: https://bit.ly/4h6KHAD A-GAME: “ULTIMATE15” FOR 15% OFF: http://bit.ly/4kek1ij PEPTUAL: “TUH10” FOR 10% OFF: https://bit.ly/4mKxgcn CARAWAY: “ULTIMATE” FOR 10% OFF: https://bit.ly/3Q1VmkC HEALF: 10% OFF YOUR ORDER: https://bit.ly/41HJg6S BIOPTIMIZERS: “ULTIMATE” FOR 15% OFF: https://bit.ly/4inFfd7 RHO NUTRITION: “ULTIMATE15” FOR 15% OFF: https://bit.ly/44fFza0 GOPUFF: GET YOUR FAVORITE SNACK!: https://bit.ly/4obIFDC GENETIC TEST: ⁠https://bit.ly/3Yg1Uk9 Watch  the “Ultimate Human Podcast” every Tuesday & Thursday at 9AM EST: YouTube: https://bit.ly/3RPQYX8 Podcasts: https://bit.ly/3RQftU0 Connect with Gary Brecka Instagram: https://bit.ly/3RPpnFs TikTok: https://bit.ly/4coJ8fo X: https://bit.ly/3Opc8tf Facebook: https://bit.ly/464VA1H LinkedIn: https://bit.ly/4hH7Ri2 Website: https://bit.ly/4eLDbdU Merch: https://bit.ly/4aBpOM1 Newsletter: https://bit.ly/47ejrws Ask Gary: https://bit.ly/3PEAJuG Timestamps 00:00 Intro 00:15 Barbara & Gary's Journey 03:39 Inflammation & Skin Health 08:23 Building Skin from the Inside Out 10:20 Amino Acids: Protein Building Blocks 13:54 Signs of Skin Inflammation 19:04 Anti-Inflammatory Diet Basics 20:18 Sunscreen & Skin Cancer Link 23:38 Dangers of Seed Oils 26:07 Simple Skincare Routine 30:52 Travel Skincare Tips 31:34 Sodium Balance & Hydration 36:51 Red Light Therapy Benefits 39:44 Minimizing Hormone Disruption 44:23 Reducing Inflammation 50:10 Gut Microbiome & Skin 53:10 Ingredients to Avoid 54:35 Supplements for ADD/ADHD 57:27 Protecting Eye & Skin Health 1:01:52 Thoughts on Laser Treatments 1:03:28 Using UVA/UVB for Natural Light 1:05:33 Whole Foods for Longevity The Ultimate Human with Gary Brecka Podcast is for general informational purposes only and does not constitute the practice of medicine, nursing or other professional health care services, including the giving of medical advice, and no doctor/patient relationship is formed. The use of information on this podcast or materials linked from this podcast is at the user's own risk. The Content of this podcast is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Users should not disregard or delay in obtaining medical advice for any medical condition they may have and should seek the assistance of their health care professionals for any such conditions. Learn more about your ad choices. Visit megaphone.fm/adchoices

Every 80 seconds, a woman dies from heart disease — yet most still think cancer is the bigger threat. In this minisode, I sit down with Dr. Jeremy London, board-certified cardiothoracic surgeon, to unpack why women's cardiovascular risk skyrockets after menopause and how hormones, inflammation, and lifestyle choices all connect. This episode features highlights from our full conversation, which premiered July 24th, 2025. Watch the full episode here → https://www.youtube.com/watch?v=7jbvQRZgb3w Dr. London explains how declining estrogen drives visceral fat, raises cholesterol, and fuels chronic inflammation — creating a “perfect storm” for heart attacks, strokes, and even Alzheimer's. From estrogen and inflammation to cholesterol, exercise, and sleep — this conversation exposes the real science behind heart and brain health. If you've ever wondered how to protect yourself from the #1 killer of women, this episode will change how you think about prevention, hormones, and longevity. *** Subscribe to The Neuro Experience for more conversations at the intersection of brain science and performance. I'm committed to bringing you evidence-based insights that you can apply to your own health journey. *** I'm Louisa Nicola — clinical neurophysiologist  — Alzheimer's prevention specialist — founder of Neuro Athletics. My mission is to translate cutting-edge neuroscience into actionable strategies for cognitive longevity, peak performance, and brain disease prevention. If you're committed to optimizing your brain — reducing Alzheimer's risk — and staying mentally sharp for life, you're in the right place. Stay sharp. Stay informed. Join thousands who subscribe to the Neuro Athletics Newsletter → https://bit.ly/3ewI5P0 Instagram: https://www.instagram.com/louisanicola_/ Twitter : https://twitter.com/louisanicola_ Topics discussed: 00:00 – Why Women's Heart Risk Triples After Menopause 00:55 – Estrogen's Role: Anti-Inflammatory and Protective 01:45 – Weight Gain, Visceral Fat, and Inflammation 02:09 – Cholesterol, LDL, and Rising Risks Post-Menopause 02:38 – The “Perfect Storm” of Metabolic Decline 03:13 – How the Women's Health Initiative Misled Women on Hormones 03:36 – Estrogen, Brain Health, and Alzheimer's Connection 04:45 – The #1 Global Killer: Cardiovascular Disease 05:26 – What “Heart Disease” Really Means 06:00 – Cholesterol Explained: HDL, LDL, and Triglycerides 07:37 – Why ApoB Is a More Accurate Marker 09:18 – Plaque Formation and Early Intervention 10:11 – The Study That Reversed Heart Aging by 20 Years 11:24 – VO₂ Max, Zone-5 Training, and Longevity 12:16 – Resistance Training and “Muscle as the Organ of Longevity” 13:09 – Why Consistency Beats Intensity 13:57 – The Sitting Disease and Daily Movement 14:22 – The Power of Nutrition: “Your Body Is the Soil” 15:02 – Whole Foods, Processed Diets, and Alcohol 16:24 – Can Plaque Be Reversed? The Truth 17:11 – Alzheimer's and Lifestyle: Prevention Starts in Your 30s 18:19 – The Final Pillar: Sleep and Recovery 19:28 – Why Sleep Fuels Brain and Heart Health 20:12 – Which Health Pillar Matters Most for You Learn more about your ad choices. Visit megaphone.fm/adchoices

Emily Steele is the CEO and Cofounder of Hummingbirds, podcast sponsor, and a platform connecting everyday creators with CPG brands to drive awareness at retail. On this episode of ITS, Ali and Emily talk about how local content creators can support retail success, demographic differences, and the keys to a new launch (product, store or seasonal campaign).Heritage Radio Network is a listener supported nonprofit podcast network. Support In The Sauce by becoming a member!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Topics: outrageous Whole Foods behavior, a blank wedding gift check, Coley doesn't like "Do West", kids staring at you, Mariska Hargitay calls her kids "losers"SponsorsBoll and Branch: Visit BollAndBranch.com/TAYLOR for 20% bundlesMood: Visit Mood.com and use code TAYLOR for 20% off your first orderRitual: Visit Ritual.com/TASTEOFTAYLOR for 25% off you first monthSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What really happened behind Amazon's $13.7 billion acquisition of Whole Foods? In this episode on the Habits and Hustle podcast, John Mackey, founder and former CEO of Whole Foods, reveals why he walked away from the company he built over 44 years. We dive into how Whole Foods went from a single vegetarian store to a 540-store empire that revolutionized American eating habits. We also discuss why only 0.5% of Americans are vegan despite the plant-based movement, why protein obsession is misguided, and how Erewhon is disrupting the company he created. John Mackey founded Whole Foods Market in 1980 and served as CEO until 2022, growing it from a single store in Austin to a Fortune 250 company. He's the author of "Conscious Capitalism" and "The Whole Story," and now leads Love.Life, a revolutionary wellness center combining health, fitness, and medical care under one roof. What We Discuss:  03:27 - Why Erewhon has become "the new Whole Foods" and John's strategy to compete 07:46 - How John built Whole Foods with zero business education 14:50 - From pickles on hamburgers to vegetarian: John's food awakening at age 22 21:21 - The 100-year flood that almost destroyed Whole Foods after 9 months 26:50 - The hostile takeover attempt 29:17 - Meeting Jeff Bezos: The six-week whirlwind romance with Amazon 51:56 - Why John only took $1 salary for his last 16 years (and never got paid) 59:26 - Conscious Capitalism: The four pillars of building a purpose-driven business 01:09:00 - Love.Life: The one-stop wellness center that's "Whole Foods for health" 01:21:14 - Why only 0.5% of Americans are vegan and vegan restaurants are failing 01:24:42 - The protein myth: Why Americans eat too much protein and not enough fiber …and more! Thank you to our sponsors: Therasage: Head over to therasage.com and use code Be Bold for 15% off  Air Doctor: Go to airdoctorpro.com and use promo code HUSTLE for up to $300 off and a 3-year warranty on air purifiers. Magic Mind: Head over to www.magicmind.com/jen and use code Jen at checkout. Momentous: Shop this link and use code Jen for 20% off  Manna Vitality: Visit mannavitality.com and use code JENNIFER20 for 20% off your order  Prolon: Get 30% off sitewide plus a $40 bonus gift when you subscribe to their 5-Day Program! Just visit https://prolonlife.com/JENNIFERCOHEN and use code JENNIFERCOHEN to claim your discount and your bonus gift.   Find more from Jen:  Website: https://www.jennifercohen.com/ Instagram: @therealjencohen   Books: https://www.jennifercohen.com/books Speaking: https://www.jennifercohen.com/speaking-engagement Find more from John Mackey:  Instagram:@iamjohnmackey Website:  https://johnpmackey.com/ 

The NCAA Cross Country season just got real — and Jane Hedengren stole the show. In her college debut, the BYU freshman dominated Pre-Nats, running 18:42.3 to shatter the Gans Creek course record by 25 seconds.In this episode, we break down Hedengren's historic win, her incredible high school resume, and what it means for BYU's title hopes heading into NCAAs. We also dive into everything from Grace Hartman's Nuttycombe victory, New Mexico's big statement on the men's side, and the rising stars shaping the 2025 NCAA XC season.Catch all the analysis, storylines, and bold predictions from Pre-Nats, Nuttycombe, and beyond — plus what to watch for as BYU, NC State, and Oregon gear up for the championship run.____________Hosts: Chris Chavez | ⁠⁠⁠@chris_j_chavez on Instagram⁠⁠ + Isaac Wood | @isaacew on InstagramProduced by: Jasmine Fehr |⁠ ⁠⁠⁠@jasminefehr on Instagram⁠⁠⁠⁠____________SUPPORT OUR SPONSORSNOMIO: Made with 80% broccoli sprout juice, 15% lemon juice, and 5% sugar, Nomio activates your body's natural defense systems to reduce lactate, speed recovery, and enhance muscle adaptation. Take one 60 ml shot three hours before training or racing and feel lighter, stronger, and more resilient. Available at The Feed — use code CITIUS15 for 15% off | ⁠https://thefeed.com/collections/nomio⁠WAHOO: The KICKR RUN isn't just another treadmill; it's a complete rethink of indoor running. With Dynamic Pacing, it automatically adjusts to your stride—no buttons, no breaking form, just pure running freedom. Its Terrain Simulation makes the deck feel like a track or trail, while lateral tilt mimics real-world conditions so you're always prepared for race day. So whether you're chasing your first half-marathon finish, a marathon PR, or your next trail adventure, the KICKR RUN is built to help you Run Your Run. Check it all out at ⁠WahooFitness.com⁠ and use code CITIUS at checkout.OLIPOP: Straight out of Bikini Bottom, Olipop's limited edition SpongeBob cans have arrived. Pineapple Paradise features a burst of juicy pineapples and a splash of mandarin. It's on shelves now at Walmart, Target, Whole Foods, Circle K, Amazon, and select stores nationwide.⁠ ⁠You can check out all of their flavors and get 25% off your orders at DrinkOlipop.com using code CITIUS25 at checkout.⁠

One cold email landed Elavi in more than 50 Whole Foods Market stores. Learn the three-step pitch framework that gets buyers to respond in hours, not weeks. Subscribe and watch Shopify Masters on YouTube!Sign up for your FREE Shopify Trial here.

SHOW NOTES: In this episode, Lori shares a faith-based look at supplements, nutrition, and biblical body stewardship — helping women understand how to nourish their bodies God's way. You'll learn:

Dr. Judy Morgan and Dr. Jeff Feinman discuss the limitations of conventional veterinary medicine and the benefits of a holistic approach. They emphasize the importance of addressing the root causes of disease rather than just treating symptoms. Key points include the role of diet in immune resilience, the impact of environmental factors on pet health, and the overuse of antibiotics and pesticides. They introduce the BEAM framework (Behavior, Energy, Appetite, Mood) as a tool for monitoring pet health. Dr. Feinman advocates for a balanced, varied diet and energetic treatments like homeopathy and TCM to improve pet wellness. OFFER: Check out Dr. Feinman's free checklist https://www.holisticactions.com/symptom-checklist-Optin/ (Transform your pet care journey with this essential workbook that reveals the top 4 symptoms to monitor, equips you with 7 proven tracking techniques, and provides a complete checklist to optimize your pet's health monitoring routine.) WEBSITE https://www.holisticactions.com/ Instagram: @HolisticActions Facebook: https://www.facebook.com/holisticactions Youtube: https://www.youtube.com/c/holisticactions PRODUCT SPOTLIGHT #1 The following ad is brought to you by Raised Right. I'm excited to tell you about Raised Right. They're a family owned, human grade pet food company that makes gently cooked whole food recipes for dogs and cats. I feel good recommending Raised Right, because most of their recipes have less than 2% carbs, and their recipes are so simple. Many have just 10 ingredients or less, they were able to formulate their adult dog recipes to be complete and balanced using only Whole Foods, without any synthetic vitamins or minerals. Raised Right has also teamed up with both Dr Karen Becker and Dr Barbara Royal to create a new line of veterinary support recipes to help with specific health issues. They formulated low phosphorus recipes for kidney support and low fat recipes for pancreatic support. My own dogs and cats absolutely love Raised Right. Order yours today at raisedrightpets.com/drJudy Once again, that's RaisedRightPets.com/drJudy PRODUCT SPOTLIGHT #2 Hi. Dr Judy Morgan here. Let me ask you something. How much have you already spent trying to help your pets? 1000s in vet bills with minimal results, hundreds on supplements that didn't work, and countless hours researching and second guessing yourself. What if you could turn all that frustration into real knowledge that actually works? The Holistic Pet Health Coach certification with Dr Ruth Roberts isn't another generic pet nutrition course. This is 16 weeks of veterinary level education, the same training that qualifies for 40 continuing education hours for veterinarians. You'll master how the body actually works, why chronic diseases develop, and how to address root causes using integrative medicine and targeted nutrition protocols. This is about understanding your pet's health at a level most vets never reach. It's about having answers When conventional medicine says there's nothing more we can do. Don't spend another year wondering, What if? Go to holisticpethealthcoach.com mention HPHC10 and save 10% on this program that could transform how you care for your pets forever.

I'm so excited to share this with you—the LiftingLindsay Training App just got a massive upgrade!

*Note: The first few minutes of Ben's interview were cut due to audio issues. The audio quality improves throughout the interview.Canadian distance runner and Olympian Ben Flanagan is finally making his marathon debut at the Toronto Waterfront Marathon this Sunday. Fresh off his 2024 season that included his Olympic debut in the 5000m, Flanagan opens up about the challenges of transitioning to the marathon, including an injury-shortened build in 2025. He's focused on winning the Canadian Championship and using this race as a launching pad for his marathon future.Jon Green, Flanagan's coach, also joins us live in Toronto to share about guiding him towards his marathon debut. The two share a behind-the-scenes look at what it takes to step up to the marathon and the mindset of an elite runner in transition.____________Host: Chris Chavez | ⁠⁠⁠@chris_j_chavez on Instagram⁠⁠Guest: Ben Flanagan | @ben_flanagan on Instagram ____________SUPPORT OUR SPONSORSNOMIO: Made with 80% broccoli sprout juice, 15% lemon juice, and 5% sugar, Nomio activates your body's natural defense systems to reduce lactate, speed recovery, and enhance muscle adaptation. Take one 60 ml shot three hours before training or racing and feel lighter, stronger, and more resilient. Available at The Feed — use code CITIUS15 for 15% off | ⁠https://thefeed.com/collections/nomio⁠WAHOO: The KICKR RUN isn't just another treadmill; it's a complete rethink of indoor running. With Dynamic Pacing, it automatically adjusts to your stride—no buttons, no breaking form, just pure running freedom. Its Terrain Simulation makes the deck feel like a track or trail, while lateral tilt mimics real-world conditions so you're always prepared for race day. So whether you're chasing your first half-marathon finish, a marathon PR, or your next trail adventure, the KICKR RUN is built to help you Run Your Run. Check it all out at ⁠WahooFitness.com⁠ and use code CITIUS at checkout.OLIPOP: Straight out of Bikini Bottom, Olipop's limited edition SpongeBob cans have arrived. Pineapple Paradise features a burst of juicy pineapples and a splash of mandarin. It's on shelves now at Walmart, Target, Whole Foods, Circle K, Amazon, and select stores nationwide.⁠ ⁠You can check out all of their flavors and get 25% off your orders at DrinkOlipop.com using code CITIUS25 at checkout.⁠

“If I had even one race like one of my many races this year in another year, I would have been like, “This year was phenomenal because I had that one really good race.' This year felt like every race but one went very well. Every race, I ended up like, ‘I can't believe I just did that' or, ‘That was awesome!' Things maybe weren't perfect, but a lot of my races were close to perfect and that was special to me.”My guest for today's episode is Conner Mantz, the new American record holder in the marathon.On a crisp October morning in Chicago, Mantz ran 2:04:43, smashing Khalid Khannouchi's 23-year-old mark and becoming the fastest American ever over 26.2 miles. It's a record that survived generations of greats from Meb Keflezighi to Ryan Hall to Galen Rupp but Conner Mantz, the soft-spoken racing assassin, made it real.If you've caught all of Conner's post-marathon recap podcast episodes that we've done on this show, you'll notice that he carries the same naïve faith that once made him think he could win NCAA titles and make Olympic teams. It's the same inner voice that still says he can win a World Marathon Major some day or medal at the 2028 Olympics.We talk about what it means to finally get the record, how the race played out into something historic and the proof of what hard work and self-belief can bring you to.____________Host: Chris Chavez | ⁠⁠@chris_j_chavez on Instagram⁠Guest: Conner Mantz | @connermantz on Instagram Produced by: Jasmine Fehr | ⁠⁠⁠@jasminefehr on Instagram⁠⁠⁠____________SUPPORT OUR SPONSORSNOMIO: Made with 80% broccoli sprout juice, 15% lemon juice, and 5% sugar, Nomio activates your body's natural defense systems to reduce lactate, speed recovery, and enhance muscle adaptation. Take one 60 ml shot three hours before training or racing and feel lighter, stronger, and more resilient. Available at The Feed — use code CITIUS15 for 15% off | https://thefeed.com/collections/nomioWAHOO: The KICKR RUN isn't just another treadmill; it's a complete rethink of indoor running. With Dynamic Pacing, it automatically adjusts to your stride—no buttons, no breaking form, just pure running freedom. Its Terrain Simulation makes the deck feel like a track or trail, while lateral tilt mimics real-world conditions so you're always prepared for race day. So whether you're chasing your first half-marathon finish, a marathon PR, or your next trail adventure, the KICKR RUN is built to help you Run Your Run. Check it all out at WahooFitness.com and use code CITIUS at checkout.OLIPOP: Straight out of Bikini Bottom, Olipop's limited edition SpongeBob cans have arrived. Pineapple Paradise features a burst of juicy pineapples and a splash of mandarin. It's on shelves now at Walmart, Target, Whole Foods, Circle K, Amazon, and select stores nationwide. ⁠You can check out all of their flavors and get 25% off your orders at DrinkOlipop.com using code CITIUS25 at checkout.⁠

This week, Chad enjoys a delicious brunch and Cy's tired of being looked at. This episode is brought to you by ⁠BetterHelp⁠ and Chime! --- Follow us on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠! Chad Daniels (⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@ThatChadDaniels⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠) is a Dad, Comedian, and pancake lover. With over 750 million streams of his 5 albums to date, his audio plays are in the 99th percentile in comedy and music on Pandora alone, averaging over 1MM per week. Chad's previous album, Footprints on the Moon was the most streamed comedy album of 2017, and he has 6 late-night appearances and a Comedy Central Half Hour under his belt. Cy Amundson (⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@CyAmundson⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠) With appearances on Conan, Adam Devine's House Party, and Comedy Central's This is Not Happening, Cy Amundson is fast-proving himself in the world of standup comedy. After cutting his teeth at Acme Comedy Company in Minneapolis, has since appeared on Family Guy and American Dad and as a host on ESPN's SportsCenter on Snapchat. Learn more about your ad choices. Visit podcastchoices.com/adchoices

What. A. Day. Uganda's Jacob Kiplimo and Ethiopia's Hawi Feysa unleashed two of the fastest marathons in history in Sunday's Chicago Marathon. Kiplimo's 2:02:23 makes him the seventh-fastest man ever and he did it in only his second career marathon. Feysa's 2:14:56 announced her arrival as one of the five fastest women of all time with a perfectly paced negative split.Behind the fireworks, storylines kept coming: Kenya's Amos Kipruto and Alex Masai rounded out the podium, while Conner Mantz lit up home soil fans with a North American record of 2:04:43. On the women's side, Megertu Alemu and Magdalena Shauri joined Feysa in a flurry of personal bests. It was a good day to run fast. For more reactions and parting thoughts from Chicago, you can read our recap here. You can also catch the replay of our watchalong here.____________Hosts: Chris Chavez | ⁠⁠⁠⁠⁠@chris_j_chavez on Instagram⁠⁠⁠⁠ + Preet Majithia | ⁠⁠@preet_athletics on Instagram⁠⁠Produced by: Jasmine Fehr |⁠⁠⁠ ⁠⁠⁠@jasminefehr on Instagram⁠⁠⁠⁠⁠⁠____________SUPPORT OUR SPONSORSWAHOO: The KICKR RUN isn't just another treadmill; it's a complete rethink of indoor running. With Dynamic Pacing, it automatically adjusts to your stride—no buttons, no breaking form, just pure running freedom. Its Terrain Simulation makes the deck feel like a track or trail, while lateral tilt mimics real-world conditions so you're always prepared for race day. So whether you're chasing your first half-marathon finish, a marathon PR, or your next trail adventure, the KICKR RUN is built to help you Run Your Run. Check it all out at ⁠⁠⁠WahooFitness.com⁠⁠⁠ and use code CITIUS at checkout.OLIPOP: Straight out of Bikini Bottom, Olipop's limited edition SpongeBob cans have arrived. Pineapple Paradise features a burst of juicy pineapples and a splash of mandarin. It's on shelves now at Walmart, Target, Whole Foods, Circle K, Amazon, and select stores nationwide.⁠⁠⁠ ⁠You can check out all of their flavors and get 25% off your orders at DrinkOlipop.com using code CITIUS25 at checkout.⁠