Podcasts about Wipe

Wipe that shit-eating grin off your face and heed all of the content warnings (seriously), because we're discussing Pier Paolo Pasolini's notorious anti-fascist 1975 film Salò, or the 120 Days of Sodom. Tagging in for the conversation is Zoë Rose Smith, the co-host of the Tainted Love podcast!Join us as we do a very deep dive into this controversial film, beginning with a Pasolini primer before parsing through the film's graphic depictions of sexual assault, torture, sadomasochism and coprophilia. This is an extremely challenging film, but dare we say we admire it?Plus: debating the queer representation in the film (can it be both positive and negative?), comparisons to our current political climate and discussing whether or not the film qualifies as porn (it doesn't).Questions? Comments? Snark? Connect with the boys on BlueSky, Instagram, Youtube, Letterboxd, Facebook, or join the Facebook Group or the Horror Queers Discord to get in touch with other listeners.> Trace: @tracedthurman (BlueSky)/ @tracedthurman (Instagram)> Joe: @joelipsett (BlueSky) / @bstolemyremote (Instagram) > Zoë: @zobowithashotgun (BlueSky) / @zobowithashotgun (Instagram)Be sure to support the boys on Patreon!  Theme Music: Alexander Nakarada    Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Google's Find Hub turns into remote-wipe weapon Qilin ransomware activity surges GootLoader is back Huge thanks to our sponsor, Vanta What's your 2 AM security worry?   Is it "Do I have the right controls in place?"   Or "Are my vendors secure?"   ....or the really scary one: "how do I get out from under these old tools and manual processes?   Enter Vanta.   Vanta automates manual work, so you can stop sweating over spreadsheets, chasing audit evidence, and filling out endless questionnaires. Their trust management platform continuously monitors your systems, centralizes your data, and simplifies your security at scale. Vanta also fits right into your workflows, using AI to streamline evidence collection, flag risks, and keep your program audit-ready—ALL…THE…TIME. With Vanta, you get everything you need to move faster, scale confidently—and get back to sleep.   Get started at vanta.com/headlines

Two veteran-owned businesses have an ambitious goal this Veterans Day: raise $25 million to wipe out medical debt for over 10,000 veterans. Please Like, Comment and Follow 'Philip Teresi on KMJ' on all platforms: --- Philip Teresi on KMJ is available on the KMJNOW app, Apple Podcasts, Spotify, YouTube or wherever else you listen to podcasts. -- Philip Teresi on KMJ Weekdays 2-6 PM Pacific on News/Talk 580 AM & 105.9 FM KMJ | Website | Facebook | Instagram | X | Podcast | Amazon | - Everything KMJ KMJNOW App | Podcasts | Facebook | X | Instagram See omnystudio.com/listener for privacy information.

Two veteran-owned businesses have an ambitious goal this Veterans Day: raise $25 million to wipe out medical debt for over 10,000 veterans. Please Like, Comment and Follow 'Philip Teresi on KMJ' on all platforms: --- Philip Teresi on KMJ is available on the KMJNOW app, Apple Podcasts, Spotify, YouTube or wherever else you listen to podcasts. -- Philip Teresi on KMJ Weekdays 2-6 PM Pacific on News/Talk 580 AM & 105.9 FM KMJ | Website | Facebook | Instagram | X | Podcast | Amazon | - Everything KMJ KMJNOW App | Podcasts | Facebook | X | Instagram See omnystudio.com/listener for privacy information.

You can spend years building a wildly successful six-figure (or multi-six-figure) freelance business... Only to watch it crumble to dust. Not because you sucked at your craft. Not because you weren't talented enough. But because you didn't defend yourself properly against a handful of silent killers. One of these silent killers once cost me five weeks of work I had to make up for free. (Could've been prevented. Wasn't. Sucked.) So in this week's episode, I'm breaking down the five hidden dangers that can wipe out a six-figure freelance business (and more importantly, exactly how to defend yourself against each one). Here's what we're tackling: How to prevent burnout (you know, when you basically hate your clients and want to burn down your entire business) and recognize the warning signs before that happens. The “give-a-mouse-a-cookie” problem that sucks away your profit (and one simple phrase that stops it). The simple systems that keep you safe from the tax man (no, you can't outsmart the system. Don't try). Legal essentials that protect your business (rare, but when they strike, they can wipe you out completely. Here's how to stay out of the danger zone). And the #1 completely preventable “silent killer” - payment issues. You've worked too hard to build your business to let it get taken down by something completely avoidable. Let's make sure that doesn't happen. For full show notes, visit https://6figurecreative.com/388

This week on Down the Garden Path, Joanne shares her passion for indoor gardening with practical winter houseplant care tips and a reminder that there's always something new to learn and grow. Topics discussed: 1. From Annuals to Houseplants It's time to turn your attention to houseplants as gardening shifts indoors. Don't rush out to buy new plants: friends and family often have extras or cuttings to share. 2. Winter Care Basics During shorter days and lower light levels, houseplants slow down their growth. Do not fertilize in winter; they're not actively growing. Keep watering moderately: it's better to underwater than overwater. Use a moisture meter or finger test to check the soil before watering. 3. Refresh and Repot Check plants for dryness, dust, or signs they've outgrown their pots. Wipe dusty leaves with a damp cloth to help them absorb light. Consider repotting if roots are showing through the drainage holes. Use potting soil, not garden soil, and choose soil types suited to plant varieties (succulents, orchids, etc.). Avoid decorative pots without drainage for valuable plants. 4. Easy Propagation and Gift Ideas Take cuttings from plants like pothos, philodendron, and peperomia. Start them in water using clear containers to monitor root growth. Plant swaps are a fun and inexpensive way to expand your collection. Propagated plants make meaningful, affordable holiday gifts. 5. Learning and Experimenting Joanne shares her experiences with low-maintenance plants (snake plant, ZZ plant, pothos). Recently inspired to try more demanding varieties like Alocasia. Discusses challenges like insect issues and learning about proper soil mixes. 6. The Joy and Benefits of Houseplants Houseplants add life, colour, and calm to indoor spaces during the winter. Handling soil can improve mood and mental health. Every room benefits from having at least one plant. Notes the outdated NASA air-purifying study—plants don't clean air significantly but do add humidity and beauty. Resources Mentioned in the Show: Down the Garden Path: A Step-By-Step Guide to Your Ontario Garden Have a topic you'd like me to discuss? Email your questions and comments to downthegardenpathpodcast@hotmail.com, or connect with me on my website: down2earth.ca Find Down the Garden Path on Instagram, Facebook, and YouTube: @downthegardenpathpodcast. Down the Garden Path Podcast On Down The Garden Path, professional landscape designer Joanne Shaw discusses down-to-earth tips and advice for your plants, gardens and landscapes. As the owner of Down2Earth Landscape Design, Joanne Shaw has been designing beautiful gardens for homeowners east of Toronto for over a decade. She does her best to bring you interesting, relevant and useful topics to help you keep your garden as low-maintenance as possible.  In Down the Garden Path: A Step-By-Step Guide to Your Ontario Garden, Joanne and fellow landscape designer Matthew Dressing distill their horticultural and design expertise and their combined experiences in helping others create and maintain thriving gardens into one easy-to-read monthly reference guide. Get your copy today on Amazon. Don't forget to check out Down the Garden Path on your favourite podcast app and subscribe! You can now catch the podcast on YouTube.

When anxiety blurs our vision of God's glory, it does not mean that we are faithless. It means our faith is being attacked.

We waste no time getting into important stuff this episode - underwear and jammies. Mel has bathroom renovation woes and beef with her MIL. I give my best pitch for watching 'All's Fair' and we have a CALL OUT FOR YOU! Send us a (short) voice-note telling us about your favourite holiday tradition around food. Attach it, and the recipe send it to hello@makinganeffortpodcast.com and we'll feature it in an episode and compile the recipes!  The Making An Effort Podcast is a proud listener supported podcast! If you want access to bonus episodes (one coming this week!), weekly episode commentary, community chat, and provide input, we'd love you to consider supporting us at www.patreon.com/makinganeffortpodcast

In this episode of the LSCRE Podcast, Craig McGrouther and Sam Morris uncover how one simple debt decision can completely wipe out investor returns.They discuss how leverage, loan structure, and interest rate exposure can quickly turn a profitable deal into a loss – and what disciplined operators do differently to protect downside risk. Craig and Sam share insights on aligning financing strategy with investment goals, stress-testing capital stacks, and navigating the current lending environment with precision.The conversation dives into the real cost of aggressive debt, the trade-offs between flexibility and yield, and how to make smarter financing choices that preserve returns over the long term.Learn more about LSCRE:www.lscre.com 

Tired of paying massive taxes on your real estate commissions? High earners get hammered in taxes, but top investors use a simple agent tax strategy to get ahead. This episode reveals the ultimate wealth-building tactic, where your host Jose Luiz Morales and expert guest Jimmy Vreeland show you the powerful strategy for how real estate agents pay less taxes in California and across the country by leveraging advanced deductions. The key is achieving Real estate professional status to offset active income so your passive losses can wipe out federal taxes with real estate.This path is designed for keeping more of your income, eliminating anxiety, and accelerating your wealth.The Wealth & Tax Strategy Inside:✅ Real estate professional status to offset active income: Unlock the ultimate cheat code to use paper losses against your commission income. ✅ Cost segregation bonus depreciation for rental property: See how accelerated depreciation creates massive, non-cash Real estate tax write offs in Year 1. ✅ Wipe out federal taxes with real estate: Learn the exact steps to potentially zero out your tax bill, as proven by the host's own story. ✅ The BRRRR method tax advantages and leverage: Combine the power of the BRRRR strategy to multiply your capital, allowing you to scale your portfolio fast and maximizing depreciation. ✅ Passive real estate investing for high income earners: Solutions for agents and other high-net-worth professionals (doctors, lawyers, etc.) to invest passively out of state in high-cash-flow markets.Stop funding the government and start funding your portfolio. This advanced strategy is the greatest tax savings instrument ever.

LightSpeed VT: https://www.lightspeedvt.com/ Dropping Bombs Podcast: https://www.droppingbombs.com/ The Trillion Dollar Man is back—Dan Peña returns to Dropping Bombs to expose unfiltered truths on wealth, wars, and the end of humanity. From turning $800 into $450M without a paycheck since 1992, to warning we're "ahead of schedule" for AI apocalypse—Peña holds nothing back. Hear how laser focus creates empires, why jobs vanish in 4-5 years (60-80% gone!), and shocking stories: mafia gunfights, Vatican confessions that "dropped a priest dead," and producing spicy films like Caligula.    This is Peña unfiltered—diving into conspiracies, Bitcoin myths, ethics that "swing in the wind," ruthless business advice to dump fiancées and fight family for deals, plus stem cell hacks at 80. Ready to thrive before robots take over? This conversation will obliterate every excuse holding you back from empire-level wealth.  

Spencer Dennis was an elite golfer whose playing career ended with spine surgery in his teens. He became a tour-level coach, running high-performance programs for juniors, college players, and pros. Managing parents, trainers, and recruiters through texts and email was chaos, so he built CoachNow to guide athletes between sessions.  CoachNow caught on quickly with busy coaches. Then a run of decisions—turning off revenue under "grow fast" advice, stacking convertibles and preferences, and accepting stock-for-stock deals—left Spencer with little to show for a product customers loved. This is a cautionary tale for any owner negotiating with "sophisticated" investors. 

What was behind Microsoft's Azure outage that impacted businesses around the world? And Wiper attacks are on the rise in New Zealand - these are malware attacks designed to permanently delete data.

What is the Second Coming?Christ's Second Coming, which is sure as God, is merely the correction of mistakes, and the return of sanity. It is a part of the condition that restores the never lost, and reestablishes what is forever and forever true. It is the invitation to God's Word to take illusion's place; the willingness to let forgiveness rest upon all things without exception and without reserve.It is the all-inclusive nature of Christ's Second Coming that permits it to embrace the world and hold you safe within its gentle advent, which encompasses all living things with you. There is no end to the release the Second Coming brings, as God's creation must be limitless. Forgiveness lights the Second Coming's way, because it shines on everything as one. And thus is oneness recognized at last.The Second Coming ends the lessons that the Holy Spirit teaches, making way for the Last Judgment, in which learning ends in one last summary that will extend beyond itself, and reaches up to God. The Second Coming is the time in which all minds are given to the hands of Christ, to be returned to spirit in the name of true creation and the Will of God.The Second Coming is the one event in time which time itself can not affect. For every one who ever came to die, or yet will come or who is present now, is equally released from what he made. In this equality is Christ restored as one Identity, in Which the Sons of God acknowledge that they all are one. And God the Father smiles upon His Son, His one creation and His only joy.Pray that the Second Coming will be soon, but do not rest with that. It needs your eyes and ears and hands and feet. It needs your voice. And most of all it needs your willingness. Let us rejoice that we can do God's Will, and join together in its holy light. Behold, the Son of God is one in us, and we can reach our Father's Love through Him.LESSON 301And God Himself Shall Wipe Away All Tears.Father, unless I judge I cannot weep. Nor can I suffer pain, or feel I am abandoned or unneeded in the world. This is my home because I judge it not, and therefore is it only what You will. Let me today behold it uncondemned, through happy eyes forgiveness has released from all distortion. Let me see Your world instead of mine. And all the tears I shed will be forgotten, for their source is gone. Father, I will not judge Your world today.God's world is happy. Those who look on it can only add their joy to it, and bless it as a cause of further joy in them. We wept because we did not understand. But we have learned the world we saw was false, and we will look upon God's world today.- Jesus Christ in ACIM

Welcome to the Bayou City Soccer Podcast! In this episode, Rudy is back and joined by Madelyn and Juan for a deep dive into the Houston Dynamo's roster moves as their disappointing season comes to a close. We break down the surprise additions and departures, take a look at how the current roster is shaping up, and share some optimism about how things could turn around this offseason.-And much more!-We invite you to follow us at Bayou City Soccer!-BayouCitySoccer.net-@BayouCitySoccer on Facebook, IG, and Twitter-Hit us up using our hashtag #AskBCS-Hosts:@rudysegura3 on X-Guests:@madstu06 on IG@JPHouSports on X-Again, BayouCitySoccer.net for everything!

Send us a textWipe Swap-Solar Panels & Salon BlowoutsPodcast Summary – Wife Swap S1 E1: “Overdressed and Underprepared”The series kicks off in Salt Lake City, Utah, where perfectionist housewife Angie Katsanevas (yes, the Real Housewife of Salt Lake City) runs a tight, glamorous ship with husband Shawn and daughter Elektra. Angie loves structure, control, and luxury — think salon workouts and spotless floors — while Shawn just wants her to relax and spend more quality time as a family.Across the border in Chalice, Idaho, we meet Lindsey Flake, who lives completely off-grid with husband Tanner and their three kids. They grow their own food, use solar power, and have no running water. After battling rheumatoid arthritis, Lindsey chose a simpler, self-sustaining life that restored her health and happiness. She hopes to show another family the beauty of unplugging — while her husband teases that she might not want to come back once she sees the fancy life.When Angie and Lindsey swap homes, chaos (and comedy) ensues. Angie arrives in the wilderness with a hat box and Givenchy boots, instantly declaring she's “overdressed and underprepared.” Meanwhile, Lindsey steps into Angie's chic Salt Lake home, confused by heated floors, endless beauty products, and a dishwasher that needs to be “knocked on.”As they follow each other's household rules, both women are pushed far outside their comfort zones — Angie learns to haul water, bathe outdoors, and bond with kids in nature, while Lindsey experiences salon workouts, daily glam, and the demands of perfection. Their rule changes bring heartfelt lessons: Angie sends Tanner out on a real date, and Lindsey ditches the glam to teach Shawn and Elektra the value of slowing down.By the end, both women are transformed. Angie learns that simplicity brings peace — she even tears up reflecting on it — while Lindsey realizes a little luxury (and indoor plumbing) isn't so bad. When they reunite, the respect between them is genuine. Angie calls Lindsey's life “humbling,” and Lindsey admits the swap was harder than she expected but life-changing.Both families end up blending a bit of each other's worlds — Angie starts gardening and spending more family time, while Lindsey occasionally enjoys a bidet and margarita moment.TakeawaysAngie's character is endearing and relatable.Living off the grid presents unique challenges.The contrast between urban and rural lifestyles is stark.Family dynamics play a crucial role in the narrative.Health and diet are significant themes in the conversation.The hosts share personal anecdotes related to the topics discussed.Humor is a key element in their discussions.The importance of appreciating nature is highlighted.The challenges of hygiene in off-grid living are concerning.The interactions between the families are heartwarming. Living off the grid offers a new perspective on life.Family dynamics play a crucial role in parenting.Culinary experiences can bring families together.Contrasting lifestyles highlight different values and priorities.Emotional connections can form quickly in shared experiences.Learning new skills can be empowering and rewarding.Protectiveness among family members is a sign of love.Reflections on personal growth can lead to deeper understanding.Finding beauty in simplicity can change one's outlook on life.The emotional farewell signifies the bonds formeSupport the showhttps://www.wewinewhenever.com/

Awesome episode from the boys this week! EXTRA long almost 4 hours long! Top 5 ""Places You've Been To"" Support the boys starting at $5 at Patreon.com/atgnwg @atgnwgpodcast on all socials! Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

Death is no more?   Wipe away every tear?   Are you kidding me!   What kind of “pie-in-the-sky” ideas are these?   #toughquestionsforgod #questionsforgodwww.toughquestionsforgod.orgWebsite: www.toughquestionsforgod.orgyoutube @ https://www.youtube.com/channel/UC769G9moIYN53BNHlGNf-hA

A new term from my son.

The Aussie market lost a little ground on Friday, slipping 0.1% after Donald Trump ended trade talks with Canada. Still, the ASX200 managed a small weekly gain and remains firmly higher for October and the year so far. Tech stocks led the way, while healthcare and financials dragged. Pilbara Minerals and Liontown jumped on upbeat quarterly results, Dusk rose on stronger sales, and Mount Gibson tumbled after shutting an ageing WA mine. Energy stocks kept their five-day winning streak going, and all eyes now turn to next week’s major US tech earnings and Australia’s quarterly CPI figures. The content in this podcast is prepared, approved and distributed in Australia by Commonwealth Securities Limited ABN 60 067 254 399 AFSL 238814. The information does not take into account your objectives, financial situation or needs. Consider the appropriateness of the information before acting and if necessary, seek appropriate professional advice.See omnystudio.com/listener for privacy information.

Fabulous deep dive by expert on Islam, Bob Meyer. With the growing threat of jihadi Islam throughout the West, this is a must-see video presentation from our recent Pulse of Israel conference. Join Our Whatsapp Channel: https://chat.whatsapp.com/GkavRznXy731nxxRyptCMvFollow us on Twitter: https://x.com/AviAbelowJoin our Telegram Channel: https://t.me/aviabelowpulseFollow us on Instagram: https://www.instagram.com/pulse_of_israel/?hl=enPulse of Israel on Facebook: https://www.facebook.com/IsraelVideoNetworkVisit Our Website - https://pulseofisrael.com/Donate to Pulse of Israel: https://pulseofisrael.com/boost-this-video/

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5 [10.20] Kitzur Shulchan Aruch Yomi 4:1-5:1 [ Bathroom Ettiquite, How To Wipe, Asher Yatzar]

It's a measure of their insanity that leaders around the world are seriously considering nuclear war. Ivana Hughes of Columbia on what that would mean. (00:00) How Powerful Are Nuclear Weapons? (09:46) What Would Happen if a Nuke Detonated Over Times Square? (24:56) Ozone Layer Destruction (29:08) How Many Times Have We Launched Nuclear Weapons? (33:57) The Horrifying Effects of Radiation (41:29) Is Nuclear Testing Infecting Our Food and Causing Cancer? (1:06:16) North Korea's Nuclear Program (1:19:59) Are World Leaders Calling for Nuclear War? Paid partnerships with: Hallow prayer app: Get 3 months free at https://Hallow.com/Tucker SimpliSafe: Visit https://simplisafe.com/TUCKER to claim 50% off a new system. There's no safe like SimpliSafe. Preborn: To donate please dial #250 and say keyword "BABY" or visit https://preborn.com/TUCKER Learn more about your ad choices. Visit megaphone.fm/adchoices

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

Stories we're following this morning at Progress Texas:Further rollbacks of the Voting Rights Act, under consideration now by the U.S. Supreme Court, could largely wipe out minority-majority congressional districts in Texas - potentially reducing the presence of Texas Democrats in the U.S. House to 3: https://www.houstonchronicle.com/politics/texas-take/article/supreme-court-weighs-future-voting-rights-act-21102774.php...CD-18 candidate and Harris County Attorney Christian Menefee has sued the Trump administration, seeking restoration of $59 million in solar benefits for Houston area families: https://www.houstonpress.com/news/houston-news/harris-county-wants-7-billion-solar-program-restored/Applications for FEMA assistance from Kerr County - very much Trump country - have largely been denied or slow-walked, as the vast majority remain without help over 100 days past the July 4 flood: https://www.texastribune.org/2025/10/16/texas-floods-fema-aid-kerr-county-nonprofits/...Several of the summer camps in the area say that new safety requirements imposed after the deaths of dozens of children in that flood are too costly: https://www.nbcdfw.com/news/politics/lone-star-politics/summer-camps-request-flood-safety-measures-delay/3932075/One of UT Austin's most famous professors - a co-host of NPR's "Two Guys On Your Head" show - has been fired over "ideological differences": https://www.axios.com/local/austin/2025/10/15/university-of-texas-mark-artman...Also at UT, massive opposition from alumni and faculty to the "compact" that has been offered to the university by Donald Trump: https://thedailytexan.com/2025/10/15/against-what-i-thought-ut-stood-for-alumni-faculty-express-opposition-to-trump-proposed-compact/No Kings events, happening nationally on Saturday, include at least 40 across Texas: ⁠https://www.nokings.org/#map⁠...Republicans are hard at work smearing No Kings attendees in advance as ultra-radical, card-carrying Antifa members: https://www.reddit.com/r/democrats/comments/1o7tbo0/supercut_of_comments_from_republicans_today_alone/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1&utm_content=share_buttonIt's almost time to vote! Check out our 2025 Texas Statewide Voting Guide, including a link at the bottom for a printable version you CAN take with you to the polls: ⁠⁠https://progresstexas.org/blog/2025-texas-statewide-ballot-guide⁠⁠Houston friends! Join Progress Texas in The Heights on Monday October 20 for our H-Town Hits Back live podcast taping event! Tickets and sponsorship opportunities are available now: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://act.progresstexas.org/a/houston2025event⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Thanks for listening! Our monthly donors form the backbone of our funding, and if you're a regular, we'd like to invite you to join the team! Find our web store and other ways to support our important work at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://progresstexas.org⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

Wipe that popcorn off your jacket and take the longest shower ever because we're discussing the queer-leaning throuple at the center of Stephen Chiodo's cult classic Killer Klowns from Outer Space (1988)! Tagging in for the conversation is Dead Ringers Podcast co-host Paul Farrell!Join us as we dive into this plot-lite gem of a film, thanks to some impressively resourceful practical effects and set design, courtesy of the Chiodo Bros.. It's a gateway horror film that aims to entertain, and at that it most definitely does.Plus: The Dickies' super fun theme song, "Klown mayhem," debating the usefulness of Debbie and why Trace can't stop laughing over the line "big boobs!"Questions? Comments? Snark? Connect with the boys on BlueSky, Instagram, Youtube, Letterboxd, Facebook, or join the Facebook Group or the Horror Queers Discord to get in touch with other listeners.> Trace: @tracedthurman (BlueSky)/ @tracedthurman (Instagram)> Joe: @joelipsett (BlueSky) / @bstolemyremote (Instagram)> Paul : @paulisgreat2000 (BlueSky) / @paulisgreat2000 (Instagram)Be sure to support the boys on Patreon!  Theme Music: Alexander Nakarada    Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Daniel and Shannon are back for another victory Monday and discuss the Steelers victory over the Browns! Learn more about your ad choices. Visit megaphone.fm/adchoices

We open the phone lines to settle your most contentious food disputes this week. Eliza wants to wipe her oily hands on her bare legs — is her boyfriend Connor right to object? Then, Natalie thinks she's entitled to half of what her husband Josh cooks, even though he's generally hungrier. What's the fairest way to divvy up meals? To answer these questions, Dan enlists the help of Drew Magary and David Roth, the extremely opinionated co-hosts of The Distraction podcast and co-founders of Defector Media. Every Friday, we reach into our deep freezer and reheat an episode to serve up to you. We're calling these our Reheats. If you have a show you want reheated, send us an email or voice memo at hello@sporkful.com, and include your name, your location, which episode, and why.This episode originally aired on June 21, 2021, and was produced by Dan Pashman, Andres O'Hara, Emma Morgenstern, Tracey Samuelson, and Jared O'Connell. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, and Jared O'Connell. This update was produced by Gianna Palmer. Publishing by Shantel Holder.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In 2024, Cindy's book about her and Mark's experiences living a full-time Van life was published by One Stone Biblical Resources. It is entitled One Hundred Churches: A Three-Year Journey to Witness the Joy of Authentic Christianity. The book is part travel journal, part spiritual roadmap, part autobiography, part devotional, and part vanlife guide.Come along for the ride as Cindy shares the encouraging and informative stories from her book that some of her readers are calling "addictive".

The #1 sports betting podcast from the Sports Stuff with Jim & Muff enterprise – is back with another can't-miss episode for all the gridiron degenerates out there! This week, Alex is out, but fear not – Neme steps in strong, keeping the degenerate faith alive alongside Jim & Muff. The crew dives deep into NFL Week 4 matchups and hand-picks some of the juiciest action from the college football slate. Expect the usual chaos, hot takes, and most importantly – winning picks. Don't miss: - The Hit Stick Lock Pick of the Week - ML Dawgs - Best Bets across NFL & CFB Whether you're here for the banter or the bankroll, this episode's got something for every betting junkie. Lock in and let's ride. Don't forget to follow us on all our socials: - @sportsjimmuff on Instagram / Twitter - Sports Stuff with Jim & Muff on Facebook / YouTube Subcribe, comment, rate, review, poke, like, tickle, and get the damn bell on!!!

Wipe your slate clean of everything you *think* you know about the pet rock. You'll marble (err, marvel) over its true history! Its inventor, Gary Dahl, thought he'd created a novelty gift that was set in stone. Imagine his surprise when the pet rock's popularity began to crumble. Maybe he shouldn't have taken it for granite? Ehh?? Get it?? In this episode, Kristin also addresses the often-asked question about whether she's still friends with her former Let's Go To Court co-host. Remember, kids, history hoes always cite their sources! For this episode, Norm pulled from:  “Amazon.Com: Pet Rock - The Original by Gary Dahl : Pet Supplies.” Accessed July 10, 2025. https://www.amazon.com/Pet-Rock-Authentic-Approved-Original/dp/B07KN9FK4B Bredt, Ted. “Has Success Spoiled ‘pet Rock' Potentate? Outside of 3 Houses, 4 Mercedes Benzes, and the Best Saloon in Los Gatos, No.” The Salt Lake Tribune, February 20, 1977. Coakley, Michael. “The Anatomy of a Fad: Pet Rock.” The Boston Globe, February 26, 1976. Curtin, Andrew. “A Million-Dollar Pet Project.” San Francisco Examiner, December 25, 1975. Dahl, Gary. “Why Didn't I Think of That! At a Bar One Day, Gary Dahl Dreamed up the Pet Rock.” Courier Post, October 10, 1982. Giuca, Linda. “Are You Sure It Won't Bite?” Hartford Courant, December 17, 1975. Horning, Jay. “Pet Rock Secured a Solid Future for Its ‘Father.'” Tampa Bay Times, May 9, 1982. “How a Los Gatos Barroom Boast Led to the Pet Rock and Followed Gary Dahl until His Dying Day.” The Mercury News, April 3, 2015. https://www.mercurynews.com/2015/04/03/how-a-los-gatos-barroom-boast-led-to-the-pet-rock-and-followed-gary-dahl-until-his-dying-day/. Isaacs, Stan. “Teen's Idea Was as Solid as a Rock.” Newsday (Nassau Edition), November 21, 1975. LaBelle, Tom. “Career Opportunity of a Lifetime!” The Grand Rapids Press, October 13, 1976. Leap, Barbara. “From Little Rocks, Some Big Fortunes Grow.” Courier Post, December 5, 1975. Legacy.Com. “Gary Dahl Obituary (1936 - 2015) - San Jose, CA - AL.Com (Mobile).” Accessed July 11, 2025. https://obits.al.com/us/obituaries/mobile/name/gary-dahl-obituary?pid=174533679. Mason, Margaret. “It Was a Gamble, a Risk. But the Pet Rock Paid Off.” Pensacola News Journal, December 25, 1977. McKinney, Joan. “‘Rock Bottom' Goes Sky High.” Oakland Tribune, December 25, 1975. “Pet Rock Page.” Accessed July 10, 2025. https://www.virtualpet.com/vp/farm/petrock/petrock.htm. Po1sonator. “TIL about the craze of Pet Rocks in 1975. For about 6 months, they sold over one million Pet Rocks for $4 each. It was just a rock in a box with some straw and a care manual for tricks to teach. The creator had the idea in a bar as his friends complained about their pets.” Reddit Post. R/Todayilearned, February 2, 2021. https://www.reddit.com/r/todayilearned/comments/lajcy8/til_about_the_craze_of_pet_rocks_in_1975_for/. “Press Release.” April 5, 2002. https://web.archive.org/web/20020405084047/http://www.sjsu.edu/depts/english/2000win.htm. Robertson, Blair. “The Pet Rock: A Classic Tale of American Business.” Carroll County Times, December 7, 1999. Rock Island Argus. “Pet Rock Promoter Opens Own Saloon.” March 6, 1977. Spokane Chronicle. “Stoned? Pet Rocks Need Little Care, Love.” November 7, 1975. The Desert Sun. “From the Man Who Brought You Pet Rock...” October 4, 1978. The Pet Rock: A Classic Tale of American Business. n.d.

Wipe your slate clean of everything you *think* you know about the pet rock. You'll marble (err, marvel) over its true history! Its inventor, Gary Dahl, thought he'd created a novelty gift that was set in stone. Imagine his surprise when the pet rock's popularity began to crumble. Maybe he shouldn't have taken it for granite? Ehh?? Get it?? In this episode, Kristin also addresses the often-asked question about whether she's still friends with her former Let's Go To Court co-host. Remember, kids, history hoes always cite their sources! For this episode, Norm pulled from:  “Amazon.Com: Pet Rock - The Original by Gary Dahl : Pet Supplies.” Accessed July 10, 2025. https://www.amazon.com/Pet-Rock-Authentic-Approved-Original/dp/B07KN9FK4B Bredt, Ted. “Has Success Spoiled ‘pet Rock' Potentate? Outside of 3 Houses, 4 Mercedes Benzes, and the Best Saloon in Los Gatos, No.” The Salt Lake Tribune, February 20, 1977. Coakley, Michael. “The Anatomy of a Fad: Pet Rock.” The Boston Globe, February 26, 1976. Curtin, Andrew. “A Million-Dollar Pet Project.” San Francisco Examiner, December 25, 1975. Dahl, Gary. “Why Didn't I Think of That! At a Bar One Day, Gary Dahl Dreamed up the Pet Rock.” Courier Post, October 10, 1982. Giuca, Linda. “Are You Sure It Won't Bite?” Hartford Courant, December 17, 1975. Horning, Jay. “Pet Rock Secured a Solid Future for Its ‘Father.'” Tampa Bay Times, May 9, 1982. “How a Los Gatos Barroom Boast Led to the Pet Rock and Followed Gary Dahl until His Dying Day.” The Mercury News, April 3, 2015. https://www.mercurynews.com/2015/04/03/how-a-los-gatos-barroom-boast-led-to-the-pet-rock-and-followed-gary-dahl-until-his-dying-day/. Isaacs, Stan. “Teen's Idea Was as Solid as a Rock.” Newsday (Nassau Edition), November 21, 1975. LaBelle, Tom. “Career Opportunity of a Lifetime!” The Grand Rapids Press, October 13, 1976. Leap, Barbara. “From Little Rocks, Some Big Fortunes Grow.” Courier Post, December 5, 1975. Legacy.Com. “Gary Dahl Obituary (1936 - 2015) - San Jose, CA - AL.Com (Mobile).” Accessed July 11, 2025. https://obits.al.com/us/obituaries/mobile/name/gary-dahl-obituary?pid=174533679. Mason, Margaret. “It Was a Gamble, a Risk. But the Pet Rock Paid Off.” Pensacola News Journal, December 25, 1977. McKinney, Joan. “‘Rock Bottom' Goes Sky High.” Oakland Tribune, December 25, 1975. “Pet Rock Page.” Accessed July 10, 2025. https://www.virtualpet.com/vp/farm/petrock/petrock.htm. Po1sonator. “TIL about the craze of Pet Rocks in 1975. For about 6 months, they sold over one million Pet Rocks for $4 each. It was just a rock in a box with some straw and a care manual for tricks to teach. The creator had the idea in a bar as his friends complained about their pets.” Reddit Post. R/Todayilearned, February 2, 2021. https://www.reddit.com/r/todayilearned/comments/lajcy8/til_about_the_craze_of_pet_rocks_in_1975_for/. “Press Release.” April 5, 2002. https://web.archive.org/web/20020405084047/http://www.sjsu.edu/depts/english/2000win.htm. Robertson, Blair. “The Pet Rock: A Classic Tale of American Business.” Carroll County Times, December 7, 1999. Rock Island Argus. “Pet Rock Promoter Opens Own Saloon.” March 6, 1977. Spokane Chronicle. “Stoned? Pet Rocks Need Little Care, Love.” November 7, 1975. The Desert Sun. “From the Man Who Brought You Pet Rock...” October 4, 1978. The Pet Rock: A Classic Tale of American Business. n.d.

 Most people think taxes are just money out the door. But what if you could legally cut your bill to zero? In this episode, we reveal the Real Estate Professional status—one of the most powerful tax strategies in the IRS code. You'll learn how wealthy investors use real estate to create massive tax savings, why your spouse could be your biggest financial secret weapon, and how cost segregation turns properties into instant deductions. We'll break it down with real client stories—like the family who went from paying $60,000 a year in taxes to paying nothing at all. This isn't theory. These are proven methods used by high-income earners every year. If you're serious about business finance and keeping more of your money, you don't want to miss this. Listen now and unlock the secrets the IRS hopes you never discover.   Next Steps:

Topics covered: #RateMyMeal, #Proof Of Gym, Overhead Tricep Extensions, Eating Meat, Rep Ranges, and revisiting one of the most foul posts in Daily Swole history.Join The SwoleFam https://swolenormousx.com/membershipsDownload The Swolenormous App https://swolenormousx.com/swolenormousappMERCH - https://papaswolio.com/Watch the full episodes here: https://rumble.com/thedailyswoleSubmit A Question⁠ For The Show: https://swolenormousx.com/apsGet On Papa Swolio's Email List: https://swolenormousx.com/emailDownload The 7 Pillars Ebook: https://swolenormousx.com/7-Pillars-EbookTry A Swolega Class From Inside Swolenormous X: https://www.swolenormousx.com/swolegaGet Your Free $10 In Bitcoin: https://www.swanbitcoin.com/papaswolio/   Questions? Email Us: Support@Swolenormous.com

We start off today with more pumpkin spice, but this time giving your ass that PS fresh feeling which leads to Dan giving tips on how to make your online dating profile that much tastier.  Then we talk about a new "Pay to Wipe" trend in China and other ways to clean your backside, and finally more things GenX grew up with that would terrify GenZ.  The Treehouse Show is a Dallas based comedy podcast and radio show. Leave your worries outside and join Dan O'Malley, Trey Trenholm, Raj Sharma, and their guests for laughs about funny news, viral stories, and hilarious commentary.The Treehouse WebsiteGet MORE from the Treehouse Show on PatreonGet a FREE roof inspection from the best company in DFW:Cook DFW Roofing & Restoration CLICK HERE TO DONATE:The RMS Treehouse Listeners FoundationLINKS:https://www.odditycentral.com/news/in-china-you-need-to-watch-ads-to-get-toilet-paper-at-public-toilets.htmlThe Treehouse Show is a Dallas based comedy podcast and radio show. Leave your worries outside and join Dan O'Malley, Trey Trenholm, Raj Sharma, and their guests for laughs about funny news, viral stories, and hilarious commentary.The Treehouse WebsiteGet MORE from the Treehouse Show on PatreonGet a FREE roof inspection from the best company in DFW:Cook DFW Roofing & Restoration CLICK HERE TO DONATE:The RMS Treehouse Listeners Foundation

“My prediction is it'll double...It'll be $70 trillion and the system will get bigger,” says E.B. Tucker in this interview with Daniela Cambone. Responding to Vladimir Putin advisor Alexander Kobyakov's claim that Washington plans to offload its $37 trillion debt into a “crypto cloud,” Tucker cautions against overthinking the geopolitical spin. “If the Russian power structure and the U.S. power structure have this bizarre war behind the scenes, obviously that affects us, but there's a lot of moving parts there.” Instead, Tucker urges investors to focus on how to grow alongside a system that keeps expanding. “If that happens, I want my asset pile to grow with that, because otherwise I'm going to go backwards.” For gold, he warns that central bank buying won't last forever. “Now you get up here like 3,600 and you're like, okay, so you could have a 10% move, but we've had a lot of move now… gold tends to move in advance of things changing.” ✅ FREE RESOURCESDownload The Private Wealth Playbook — a data-backed guide to strategically acquiring gold and silver for maximum protection, privacy, and performance. Plus, get Daniela Cambone's Top 10 Lessons to safeguard your wealth (FREE)

Who Stands Up to Wipe by Maine's Coast 93.1

Need some evening cleaning motivation? In this episode, the host talks you through some key tasks to do either after dinner or right before bed. In this episode, you will: -Wash the dinner dishes.-Wipe down your main kitchen surfaces.-Spot sweep and mop if needed.-Spend 5 minutes picking up.-Fold and put away a load of clean laundry.-Lay out clothes for tomorrow.She also tells you where she's been and what she's been up to. Learn more about unlocking subscriber-only episodes: Clean With Me | Cleaning Podcast

What a weird experiment. Cheese Pizza Day. There's a lego in my brain!!See omnystudio.com/listener for privacy information.

Welcome back to Pitstop! Stefano Domenicali has made some big claims this week saying that Formula 1 could look to shorten races, remove practice and use reverse grids.. Now those of you that have followed Pitstop for a while, we support reverse grid!!! The Italian Grand Prix is here. Can Ferrari recover quickly from their double DNF in Zandvoort? Hadjar on the podium AGAIN? Love Monza its gonna be a cracker! Thank you for watching the show and we will be back after the race on Monday! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Topics covered: Hair growth, building muscle as you age, wipe yoga day and more!Join The SwoleFam https://swolenormousx.com/membershipsDownload The Swolenormous App https://swolenormousx.com/swolenormousappMERCH - https://papaswolio.com/Watch the full episodes here: https://rumble.com/thedailyswoleSubmit A Question⁠ For The Show: https://swolenormousx.com/apsGet On Papa Swolio's Email List: https://swolenormousx.com/emailDownload The 7 Pillars Ebook: https://swolenormousx.com/7-Pillars-EbookTry A Swolega Class From Inside Swolenormous X: https://www.swolenormousx.com/swolegaGet Your Free $10 In Bitcoin: https://www.swanbitcoin.com/papaswolio/   Questions? Email Us: Support@Swolenormous.com

More management and insurance knowledge in my newsletter: https://www.odysseymgmt.com/newsletter   Did you know a single ransomware attack can cost a dental office six figures or shut it down entirely? A small dental practice is an ideal target for a cyberattack easy to overlook, often underprotected, and rich with valuable patient data. Teresa Pichay (returning guest!) and Katie Fox from the California Dental Association joined me for a scary session. They shared how hackers use phishing emails, malware, and AI-powered scams to break into dental systems, steal information, and demand high ransoms. Many in dentistry assume they're too small to attract hackers, but that very assumption makes them more vulnerable to hacking attempts. Personal devices, outdated software, and unsecured networks create easy entry points. Even if the breach occurs through a third-party vendor, the dental office is still held responsible. Without strong cybersecurity protocols, HIPAA compliance, and safeguards in place, practices risk data exposure on the dark web or deep web, legal trouble, and costly service disruptions. Cyber liability insurance can help but prevention through secured systems, trained staff, and regular risk assessments is the only reliable defense in an AI-driven threat landscape. Resources from the CDA: Resources from the CDA:  CDA_2025_Cyber_Safety_Checkup.pdf CDA_2025_Questions_Software_Vendor.pdf Want to see the source behind the discussion? Check out the articles below: Medical and Dental Groups Settle Class Action Data Breach Lawsuits Aspen Dental reaches $18.7M settlement in data tracking case Connect with Teresa and Katie  Email: Teresa.pichay@cda.org & security@cda.org  Resources at California Dental Association https://www.cda.org/ ------------- I created Dental Revenue Network to foster collaboration and networking amongst RCM professionals. Billing company owners and billing professionals will have access to skill building sessions, current carrier news and insurance discussions beyond “what's the code?" Check it out - I hope you'll join! https://dentalrevenuenetwork.mn.co/ ------------- Medical Billing Made Easy! Dental Classroom Online: https://www.dentalclassroomonline.com/ Use ODYSSEY for a 10% courtesy ------------- Synergy Dental Partners offers lower prices for your dental supplies and services https://www.odysseymgmt.com/synergy NTMT listeners receive a 2 Month Free Trial + a 3rd Month if you buy anything from any vendor during the trial period. Also, new Darby customers receive a $200 Darby statement credit with a purchase.  ------------- My insurance course Dental Insurance Design and Management is geared toward those who want to understand the how and why of insurance. As a loyal podcast listener, please use "NTMT" for a $75 courtesy toward your investment.  ------------- Visit odysseymgmt.com to check out my book, webinars and courses. ------------- Don't forget to check out my other podcast Chew on This - A Dental Podcast!    **If you like the show then I'd appreciate a good rating. Tell your friends. Even podcasters ask for referrals!** YouTube: https://youtube.com/@odysseymgmt  

Wet wipe island...and custom sodas. Hour 4 8/27/2025 full 2115 Wed, 27 Aug 2025 22:00:00 +0000 orE8lE3m38nNbwBqfdULcAOwaMbNZpfV news The Dana & Parks Podcast news Wet wipe island...and custom sodas. Hour 4 8/27/2025 You wanted it... Now here it is! Listen to each hour of the Dana & Parks Show whenever and wherever you want! © 2025 Audacy, Inc. News False https://player.amperwavepodcasting.com?f

Set real cleaning aside. Code red! You've got 15 minutes until someone walks in your front door. What do you do?Top Ten Ways to Fake a Clean House in 15 Minutes1. Light a Candle (or Two)Instantly changes the mood — cozy, intentional, welcomingDistracts from dust, clutter, or pet smellsChoose scents that smell clean (citrus, linen, herbs) rather than heavy perfumeBonus: dim the lights a bit — candlelight hides a multitude of sins2. Clear the EntrywayFirst impression zone — it matters mostScoop up shoes, boots, coats, and bags — toss into a basket/closetStraighten the rug, sweep quickly if neededEven a vase of grocery store flowers makes it feel “ready for company”3. Wipe the Bathroom Sink and Swap the Hand TowelGuests almost always use the bathroom — it's a giveaway spaceWipe toothpaste, water spots, and fingerprints off sink and mirrorReplace hand towel with a fresh, clean one (even if from the linen closet)Quick check for toilet paper roll and a candle in the corner = instant polish4. Fluff the Couch Cushions and Toss on a ThrowMessy sofa = messy house in people's mindsQuick karate-chop the pillows (design trick: makes them look plumped)Smooth cushions and throws — or just throw a blanket over a problem spotAdds a “styled on purpose” look in seconds5. Do the Dishes DashClear sink is visual shorthand for “I keep a clean house”Load dishwasher fast — no sorting, just stashNo dishwasher? Dirty dishes into oven (yes, it works — just don't forget them!)Wipe sink basin — shiny sink distracts from messy counters6. Vacuum Lines — Even If You Don't Vacuum the Whole HouseGuests see the living room rug first — run the vacuum in a gridVisible lines = fresh clean illusion, even if dust bunnies are still hidingIf no time for full vacuum, at least hit high-traffic spots (entry + living room)Sound of vacuum running before guests arrive also works psychological magic7. Corral the ClutterGet luxury linens from our friends at American Blossom Linens and save 20% with code TOP20: https://americanblossomlinens.comClean, CLEAN with Branch Basics! https://branchbasics.com/ Coupon code HOMEMAKERCHICDécorate your home with French antiques just in from Paris at Everyday Château https://www.everydaychateau.com/Want to skill up in the kitchen? Visit cook.theelliotthomestead.com for 5 new recipes and tutorials a month!Follow up on YouTube for FULL Videos:https://www.youtube.com/@homemakerchicpodcast (Please note episodes can run up to a couple weeks late on Youtube. Follow us on Instagramhttps://instagram.com/homemakerchicpodcastSupport the show on Patreon and get digital downloads of both our cookbooks!https://www.patreon.com/homemakerchicpodcast

⭐ Download FREE lesson PDF: https://espressoenglish.lpages.co/free-pdf-phrasal-verbs-you-dont-know/  ❤️ Phrasal Verbs in Conversation Course: https://espressoenglish.lpages.co/phrasal-verbs-in-conversation-course/  Beef up? Fawn over? Wipe out? These aren't the phrasal verbs you learned in English class… what on earth do they mean? In this lesson, I'll teach you 10 interesting phrasal verbs that native speakers know, but most English learners have never heard of. Make sure to download today's lesson PDF by clicking here. Enter your e-mail address to receive that free download, so you can review and remember these phrasal verbs. If you want to beef up your English skills, a great way to do that is by joining my Phrasal Verbs in Conversation Course - so you can learn 500 phrasal verbs easily and naturally! 

This man may be destined for a single life

Listeners send in yet more kitchen towel and rag recommendations! Plus, we get a post-friendship month update, and a listener asks for advice on how to handle female pattern hair loss. Plus, Doree has a dog update and Elise has a summer day out sans children!To leave a voicemail or text for a future episode, reach Doree & Elise at 781-591-0390. You can also email the podcast at forever35podcast@gmail.com.Visit forever35podcast.com for links to everything they mention on the show or visit shopmyshelf.us/forever35.Follow the podcast on Instagram (@Forever35Podcast) and sign up for the newsletter at forever35podcast.com/newsletter. Hosted on Acast. See acast.com/privacy for more information.

There's further disagreement in the studio this week as William and Jordan can't agree on whether it's right to not talk to an Uber driver. William also tries to teach you how to up your coffee game, Jordan reveals all (well not really all) about his new "wine rack", and there are dilemmas about mullets, wet wipes and "Silicone Sally". Hosted on Acast. See acast.com/privacy for more information.