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Self-taught photographer Chris Brooke first experimented with a camera at age sixteen. Mostly shooting on location with all natural light, he approaches each shoot like he was making a movie, pushing the model into character and methodically directing each shoot. Chris is known for his ability to capture raw, natural beauty, and his images evoke undiluted femininity mixed with a feeling of youthful freedom.
Earlier in 2019 his work was featured on Forbes Magazine and, more recently, on the Hidden Intimates blog.
You can follow me on Instagram.


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Retake control of a maximum security prison full of terrifying unsolved mysteries, think fast to not get cornered by horrific zombie hordes in this 2D action packed thriller!
A disturbing distress call in the middle of the night wakes Matthew Diacrisis up, it's from the staff whose completely lost control of the Excillar Supermax Security Penitentiary in northern Canada, a frightful region full of ghastly blizzards. You now must investigate this unraveled mystery against overwhelming odds.
Jump into this 2D Side-scrolling Survival Horror Game and face the outbreak of unrelenting zombie hordes, which eradicated all hope of redemption for the prisoners who now will do anything to escape this dilapidated correctional facility.
Join our Discord Server to
download Diacrisis Demo

subset: commoncrawl


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DIY Body Products Inspired by Popular Skincare Brands
Something I don't talk about enough on "A College Girl" is how passionate I am about wellness and having a positive self-care routine. Self-care has countless definitions depending on the individual, but for me, it means taking time to take care of my body and treat it with products that are natural and leave me feeling a little more like me. In particular, I love to take an extra few minutes in the bathroom to take extra care of my skin and give it a little love.
Instagram is full of beauty and skincare brands that have oh-so aesthetically pleasing products, and it seems like every influencer gal out there is covering themselves in their products. For other college girls like myself, I wanted to create some college-budget friendly products, help your skin, and look great on the gram.
Okay, let's get started!
DIY Lush Lip Scrub
Pucker up!
This easy sugar scrub exfoliants chapped, dry lips and makes them silky smooth. It's also edible so you can lick the remains right off your lips.
Literally takes less than 5 minutes to make with ingredients you can find in your kitchen!
DIY Franks Body Coffee Scrub
Every college student has some coffee grounds lying around in their house. Now that finals season is almost over, this DIY is an excellent use for your coffee instead of drinking it during a late night cram study session. Inspired by Franks Body original coffee scrub, this DIY is fun & easy to make with your housemates!
Coffee is full of antioxidants and vitamins that are great for healing irritated skin. The vitamin E oil that's in this encourages the healing of scars, essential oils provide benefits for damaged skin, and coconut oil leaves your skin super hydrated.
DIY Milk + Honey Body Polish
Milk + Honey's Body Polish is a sugar & sea-salt scrub that is super popular on Instagram & is oh so aesthetically pleasing (evidence here). But at $32, it can be a steep price for a college gal. This DIY is a replica of this creamy body polish and will leave you feeling like you just spend a day at the spa.
DIY Lush Angels on Bare Skin Facial Cleanser
Angels on Bare Skin is one of my favorite products from Lush. With a clay and almond base, this cleanser is gentle and safe for sensitive skin. When the formula gets wet, it breaks down into creamy paste that can be massaged into your skin. Since it does transform into a paste, you only need to use a tiny bit of the clay when you wash your face.
Let me know if you try to recreate any of these products and incorporate them into your daily routine! I had a ton of fun making these DIY's and will definitely be making more of these products in the future!
Chat soon,
x A College Girl


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We are very pumped to be back at T-West and now every Third Thursday!! Improv Showcase featuring Plan B Comedy members and other talented improvisors form around the area. There are drink specials and half priced nachos!!
Back to All Events
Earlier Event: March 7Plan B Improv JAM @ The "Z".
Later Event: March 17Plan B Comedy @ The Z: A Comedy Variety Show. (It's Not St. Patricks Day is it?!)


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We're Not Called to Fix It
Christ came into the world. He died, He rose, He ascended, and now He is making an appeal to the lost through those He has redeemed.
Even before Paul laid out the reality of our calling, he focused his readers on the importance of an eternal perspective by explaining that this life is a tent, an earthly home, and that the things that are seen are transient, but the things that are not seen are eternal. While we are wasting away like clay pots and the earth is wasting with us, both we and the creation are groaning for eternity.
And so Paul makes his focus obvious – the appeal. Not just the appeal he was personally making, but the appeal God is making through the redeemed. The word in the original is parakaleo, which actually means "to call to one's side; to call for; to summon." The word being used applies to every type of a call to a person designed to produce a result.
Christ's appeal is not a halfhearted request. It is not a polite invitation given without a purpose – a "Hey, call me," or "We should get coffee." It is a summons, a passionate, striving call. It literally means to beg.
When Christ walked the earth, He experienced this kind of appeal first hand. He experienced passionate, emotional, heart-wrenching calls. These were precisely the appeals-- parakaleo --that were made over and over again when He was approached for a miracle by his hurting, broken , and suffering creation. As Christ walked the earth, people implored Him for the chance to touch the fringe of His garment, they pleaded with Him to heal their servants, they begged Him to be healed from leprosy, and they earnestly called Him to heal their children.
And while they appealed for His healing touch, He in turn appealed to them to be reconciled. And He still does. God, our creator, is in fact pleading for His creation to come to Him. That is why, in the final analysis, God is not asking us to fix His creation. He is not asking us to just help His creation. He is not asking us to simply emulate His actions. He is calling people to Himself through us.
-Humanitarian Jesus: Social Justice and The Cross
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It was obvious to me when we met for the first time that Deborah Hendrix was a superstar."
A high school counselor told Kimberly Hessler that she wasn't college material and should just get married. She has proved that advisor wrong, many times over. As career services manager for SecureSet, a company that trains cybersecurity professionals, Hessler is a tireless advocate who helps graduating students — most of...
As an employee, Liz Jefferson looked for ways to pay forward her experience.
All of Kristy Milligan's endeavors have been about helping provide a voice and opportunities for people who might not otherwise have them.
Women in Abigail Ortega's professionoften find they're the only female in the room.
It only takes Patricia Randle three words to sum up what's most important to her: faith, family and service.
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Everyone makes relationships during their lives, each with its own strengths and weaknesses. One that can be beneficial for women in the business world (as well as life in general) is having another woman as a mentor, said Rosenna Bakari, local psychologist and author. "I think it's important for women to mentor each other because […]


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By Victor Ernest
A military man, Sunday Umaru, has been arraigned before a Barkin-Ladi High Court in Plateau state, for allegedly killing his lover, Charity Thomas, over a phone call.
Umaru, a married man, was a Private in the Nigerian Army and on posting at the Special Task Force (STF), sector 7, Barkin Ladi, at the time of the incident, on Jan. 23, 2016.
He was specifically accused of killing his lover, Charity, who came to visit him from Kaduna, by stabbing her with a knife in the stomach and slaughtering her thereafter.
Prosecutor account
The prosecutor, W.T Awe, of the Plateau State Ministry of Justice, told the court that the Nigerian Army had investigated the accused, dismissed him after finding him guilty, and handed him over to the police for prosecution.
He said that the accused person had told the police, in a confessional statement, that the deceased visited him sometime in January 2016, after which they had a misunderstanding due to a phone call which led to her death.
"In the statement, the accused alleged that the deceased used a kitchen knife to stab herself after which he (accused), removed the knife and 'helped' her to complete the act by slaughtering her," Awe stated.
Awe stated further that during investigation, the police discovered several gory pictures and videos of the deceased that the accused took in his phone, immediately after the murder.
The accused has, however, pleaded not guilty to the charge


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2012 AAHA Canine Life Stage Guidelines
For a printable PDF, click here.
Guidelines are offered to guide the veterinary practitioner in designing a comprehensive, individualized wellness plan for each stage of a dog's life. Life stages are defined by both age and breed characteristics for practical purposes. Each patient visit should use an individualized approach to patient handling, preventive care, and early disease detection. Environment, behavior, nutrition, parasite control, vaccinations, dental care, zoonotic disease control, safety, and reproductive health should be addressed.
It is more important than ever to emphasize the value of routine wellness care. Whenever possible, encourage clients to select a primary care veterinary practice and to choose a primary care veterinarian for each of their pets. By doing so, a strong relationship can be formed between the veterinarian and the client. Familiarity with the patient, the client and the family unit, and their specific needs allows the veterinary team to guide pet owners in optimal preventive care and disease prevention starting at the puppy stage. With the growing use of veterinary specialists, the primary care veterinarian's role becomes increasingly more important to facilitate, coordinate, and manage overall care. A comprehensive approach promotes and enhances the human–animal bond. It includes individualized life stage and breed-specific wellness plans, and encompasses all aspects of providing excellent preventive healthcare for dogs.
These guidelines were developed by a panel of experts to help the practicing veterinarian create a comprehensive, individualized wellness plan for each stage of a dog's life. This document is intended as a guideline only. Evidence-based support for specific recommendations is cited whenever possible and appropriate.


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The Lunch Series | Presented by Comwire IT
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Friday 14 June 2019
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Museum of Science
Lead the mos.org e-commerce redevelopment in 2016-2017, enabling mobile transactions and online ticketing for the first time. Designed and developed the front-end of all sales, donation, and account management web tools, including the self-serve ticket kiosks in the Museum's lobby. Lead the mos.org responsive redesign in 2015. Designed all wireframes, mockups, assets, front-end and CMS integration for 1200+ web pages.
Client: Museum of Science, Boston
Tech: Photoshop, Responsive Design, Invision, Drupal, PHP, HTML, CSS/Sass, JS/jQuery, SEO, Google Analytics


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ATQ34: What makes a great spec script?
If a spec script will never get made and is more of a showcase, what are readers/producers looking for that I should highlight in my writing?
Great question!
Today's spec script submissions are better than ever, and competition is strong.
There is no way round it – if you are going attract attention with a spec you have to be competing at a very high level these days.
This may all sound daunting. But, in a way, it's not.
I'm actually going to say to you that you should do what draws you to writing in the first place:
The best thing you can do is write a script that you personally love!?
It takes courage to look into yourself and find what you truly want to write – we get so trapped by everything else we see that we always think we have to do more of the same.
It's true, your script has to be part of what's going on – it has to be smart, and timely, and somehow feel part of the 'conversation'? – but the last thing it should be is limited by you second-guessing what some producer will pay for.
Those worries come later.?
Your first few specs are all about abandoning ideas of what you think will sell. (No-one knows what will sell, truly.)
It's all about opening up to writing the TV show or the movie that you were born to write.? (I don't mean you to write an epic poem if you want to work on TV, but if that's what you are born to write why are you writing scripts anyway?)
Within the fact you are writing for TV, or the movies, try to follow these guidelines. They are based on the specs that have crossed my desk in the last couple of years, either with the competition, or when I've been working at Bentley or for the BBC.
1. Be original with your story world
Original story setups, that you genuinely haven't seen before, really do stand out.
I'm much more eager to read a script about a world I've never been to before than yet another dour police procedural.
(There is a place for police procedurals, and you will probably be asked to write many of them in your career, but if you're doing one at this point it had better be truly fresh!)
Good writing is good writing and will come out on top in the end, whatever the genre, but fresh, original story worlds and unusual story angles DO initially get a slightly favourable read.
2. Get the basics in place – and go beyond
All these years of all those screenwriting books out there, all these workshops, all these forums dedicated to spreading basic technique, they're all paying off.
The average unsolicited script I'm reading is far, far better than it was fifteen years ago.
So the bar has been raised considerably.
When most unsolicited scripts have a basic story structure fairly well in place then you simply cannot afford to be unaware of all that sort of thing.
Even if you reject the traditional three act paradigm in favour of your own personal invention, comprising, I don't know, 7 and a ½ phases plus a coda, you have to do it from a position of strength.
If you're into traditional three act structure you have to be really on it. You have to know what you are doing, you have to hit the beats, and you have to hit them lightly, cleverly, and preferably subversively in some way.
3. But a good structure is not enough
Some scripts have a great set up, a terrific structure, but they are spoiled by heavy-handed dialogue.
Not many people these days look for scripts in which they can merely see promise – far too many scripts show promise.
You have to dazzle.
Your dialogue must simply spark along.
Subtext, economy, precision, occasional humour, credibility, surprises, are all crucial.
(To learn about great dialogue, and how best to read and break down some scripts that do shine with inner life, there is a list of free script resources with instructions on how to use them here.)
4. Then find your voice and let it out
It's not even enough to have a good structure, good setup, good characters and good dialogue.
We look for scripts that have all that – but also have that rarest thing: a wild, never before heard voice.
This is the advanced stage. This is the point at which you have mastered all the elements so well that your unique way of seeing the world combines with your unique writing style and your mastery of the story telling elements to elevate your script into something that burns into the imagination, is satisfying, surprising, entertaining – even haunting.
You get to this point by reading, and reading, and watching, and breaking down, and being brave enough to cut lose and reach deep into yourself and bring whatever you've got out to be shaped by your well-developed craft.
This is something that I think can never be taught, that comes with experience, with passion, with a genuinely original way of seeing the world.
When you are writing your first couple of specs, try not to worry about writing something that will play well on a particular TV channel, that will hit a specific audience demographic in the theatres.
Use this chance to set yourself free.
Write something, anything, with strong craft and a clear voice, whatever the genre, and you'll get way more attention than if you write a neat, tidy, over-familiar police procedural, the like of which we've all seen a thousand times.
Make contacts and sell your scripts
If you've looking for in-depth advice on getting your scripts into the hands of the people who can buy them, then you should definitely take a look at our Open Door Newsletter.
Every issue is full of detailed advice on the industry, with plenty of realistic advice on the best way to go about making the contacts you need to sell your script.


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Our April 2017 Newsletter can be found HERE>. It contains information about the new term, our upcoming parents afternoon, the online learning journal Tapestry and updates on our holiday club.
We would like to welcome back all of the Mini Explorers and their parents for the start of the new term!
This term, we will be covering the topic of Minibeasts! There will be lots of Minibeasts to find and explore in the garden and we will have some Minibeast guests visiting the preschool!
The first Minibeast to visit us this term is the Giant African Millipede!
Please click HERE> for the planned EYFS curriculum information for this term.


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Flux is a wearable device that provides mental state awareness and stimulation in order to facilitate getting into the 'elusive' Flow state. Designed to fit into the workplace of the future with Microsoft product ecosystem in mind.
The Future of Work
As the complexity of our work continues to increase, we are asked to increasingly keep performing at a high level. This can lead to longer work hours, stress, sleep disorders, and general health deterioration. There is an increasing demand for products that boost productivity and promote mindfulness in an effort to maximize our time, helps us do more, and increase our wellbeing.
How can we increase our productivity and improve the quality of work to help us meet the demands of the future?
By understanding the way our brain works, in respect to our activities and environments, we are able guide our mind into a more optimal state to help us work more efficiently and increase our wellbeing.
Microsoft's business oriented strategy provides more than 75% of all global productivity products in the market. As we look to improve the quality of work of the future, Microsoft's vision and expertise in the workplace environment provides a uniquely strong competitive position compared to its competitors and a clear platform to expand its product ecosystem.
"Knowing yourself is the beginning of all wisdom" — ARISTOTLE
Flux is a tool to help users improve the quality of their work by understanding the users mental states and help them transition into a more productive one
Front and lateral EEG sensors provide awareness of users brain wave activity. Sensors modules are designed to provide direct contact with skin surface, adjust user's head and provide support.
By being aware of their brainwave activity users can understand their mental state throughout their day. This can allow users to create a better picture into what actions, environment, and experiences trigger emotional and mental responses. Users would be able to better understand what causes stress or anxiety, distractions and lack of focus, or how to improve mindfulness and meditation.
Isochronic tones work by emitting sound at regular intervals: the intensity of the sound goes almost directly from 0 to 100 and back again in an evenly-spaced manner. Widely regarded as the most effective tone-based method, it produces a very strong responses in the brain. Allowing us to help guide the brain into a different frequency and thus a different mental state.
Known as Frequency Following Response, the use of Isochronic beats through bone conduction technology, can be used to synchronize brain activity to a specific frequency guiding the user transition into a different mental state.
Achieving The State of Flow
Understanding how our brainwaves react as we transition into a Flow state, gives user insight as to how they can guide themselves into the Flow state more regularly. With this knowledge, we can use Isochronic tones as stimulant for transitioning into a different stage. With practice, users can learn to control their brain state and move them into a state of FLOW.
The 4 known stages the Flow Cycle.
Achieving the Flow Cycle is a series of phases in which certain brainwaves and natural neuro-chemicals are triggered. Each phase is essential in order to get into the state of Flow.
STRUGGLE characterized by increase in BETA brain waves. The subject faces a task that is challenging but not impossible, stretching our capabilities. Cortisol and Norepinephrine are released which helps users stay focused on task.
RELEASE As the subject relaxes, Alpha brainwaves increase releasing Nitric Oxide, which helps the transmitting of information between nerve cells in the brain. This helps users with recall, and lateral thinking making connections and allows users to be more creative.
FLOW The Struggle and Release phases lay the foundation for a relaxed yet high functioning mental state characterized by an increase in THETA brain waves. Resulting in creative thinking, emotional connection, intuition and relaxation.
Occasional spikes of GAMMA brainwaves occur, literally like a jolt of energy. Research suggests is responsible for those Eureka! moments.
RECOVERY characterized by increase in DELTA brain waves.


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It's been a week of exits for Finovate alums.
Earlier this week, we reported on the news that Check had been acquired by fintech giant, Intuit. Today we learn that HelloWallet, a Finovate alum from FinovateSpring 2011, has just been purchased by Morningstar.
The total value of the deal is $52.5 million. But because Morningstar already had invested in the PFM startup, the company will have to pay only an additional $39 million for HelloWallet.
HelloWallet has been referred to as part of the Mint-like world of personal finance management solutions. The technology leverages artificial intelligence and behavioral analysis to better understand how we process financial information. This research is incorporated into HelloWallet with the goal of providing highly personalized, prospective financial guidance to American workers and employees.
"We show both the past as well as the future," said HelloWallet CEO Matt Fellowes during his demonstration of the technology at Finovate.
The level of granular detail available is one of of the pluses of the HelloWallet platform. Matt suggested that in his experience as a consumer financial specialist, he has seen how missing the smaller expenses is often what undermines most people's ability to plan for their financial future. HelloWallet responds to this not only with the amount of detail it provides, but also with 100s of personalizable recommendations ranging from budgetary suggestions to goal-setting to tactics for boosting income.
HelloWallet's business model sets itself apart from its peers and rivals by focusing on businesses and their employees rather than on financial institutions and their customers. This approach appears to have paid off for HelloWallet, which says it has more than 350,000 subscriptions to its service, and claims to have provided guidance to more than one million American working families.
The synergies between Morningstar and HelloWallet lay in the potential to develop what they call "holistic" retirement solutions. Morningstar is a juggernaut in the world of equity and mutual fund information and analysis, and is the largest provider of managed retirement programs in the U.S.
In a blog post at HelloWallet, the company emphasized that the acquisition will help rather than hinder or complicate HelloWallet's project. They wrote:
"Most important to know is that Morningstar is fiercely independent and committed to amplifying HelloWallet's mission to democratize access to holistic financial guidance for American workers."
HelloWallet has had a busy 2014. The company launched its Insights app in February, and has announced partnerships with Aon Hewitt and Vanguard to bring financial wellness solutions and better retirement planning to American workers.
Founded in 2008 and based in Washington, D.C., HelloWallet launched its technology in May 2011. See a video of the company's FinovateSpring 2011 demo here.


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An annulment refers to the legal decree that denies that any marriage was ever valid. The effect of this legal decree is to annul and make void any marriage that existed as if it never existed.
Interestingly, before a marriage can be annulled, the length of time the couples were married for is not taken into consideration.
The laws of annulment vary by jurisdiction, so the law of one locality might not be similar to the law of another. In order to be aware of the requirements in your area, it is expected that you consult your local laws.
The following are some of the reasons why an annulment can be granted:
This refers to a situation where the consent of one of the parties to the marriage was obtained by coercion or fraud. And the two parties failed to live together as a couple after being aware of the fraud.
There are certain situations by which annulment is granted based on fraud or coercion which includes the following:
Citizenship: if one party gets married for the purpose of gaining citizenship, or without representing the fact that he would not fulfill the prenuptial promise in order to become a U. S. citizen.
Sexual Relationship: if one party misrepresented a number of factors from consummation to childbearing to fertility (or lack of), homosexuality and more.
Health: if one party misrepresented or concealed facts on his/her physical health and mental health either at a former time or the present time.
Character, Honesty: if one party misrepresented or concealed certain issues from the past or was forced to marry.
Financial: if one party misrepresented or concealed the intention to obtain the other parties' money, property or wealth, or does not fulfill certain terms in the prenuptial agreement.
Religion: if one party misrepresented or concealed certain religious facts cogent to the success of the marriage.
Not disclosing a previous marriage.
Violating the decree of divorce that prohibits remarriage.
Entering a marriage as a joke.
One or both parties below the age of consent.
Temporary insanity at the time of marriage and many more.


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Genesis Farm and Gardens is a wedding venue located in Enumclaw, Washington that has been an industry leader in event venues for the past 19 years. With beautiful views of the farmland, Mount Rainier, a lovely landscape and blooming flowers, this venue is perfect for a romantic garden wedding celebration. Book this wonderful property today to get a setting that truly takes your breath away!
Facilities and Capacity
The traditional English gardens at Genesis Farm come with charming ponds, fountains and doves that you can release during your outdoor wedding. The landscaped gardens and lawns can accommodate up to 200 guests for a ceremony and give you a natural country-style backdrop for exchanging your vows. The facility also offers a 30 x 65 formal tent that you can use for a covered outdoor reception, offering plenty of room for dinner and dancing with 200 guests. The rustic barn is a spacious and refurbished space that can be used for a more casual ceremony or reception, exuding rustic charm and having the ability to accommodate 125 guests.
Services Offered
Genesis Farm and Gardens provides guests with an inviting atmosphere that is serene and relaxing, making it the perfect romantic getaway. If you decide to rent this one-of-kind venue for the wedding of your dreams, you will be provided with the following services:
10-12 hour rental period
1-hour pre-arranged rehearsal
Bridal suite and groom's quarters
Tables and chairs including setup
Recommended by 93% of couples
18 User photos
Albert · Married on 07/01/2018
It is our absolute pleasure to write a review for Genesis Farm and Gardens. We had our wedding at the venue on 7/1/18 and the only way we could describe it was "Amazing". All our guest could not stop complimenting on how beautiful the venue was. The owner's, Vauneè and Steve Birchler do an AMAZING job maintaining the venue. Vauneè has a very keen eye for details (acquired from her many years as a wedding coordinator) and it is evident in the design of their venue, from the floral placements to the types of flowers and plants they selected, to the location of the groom and brides' suites and renovated barn, everything was PERFECT! Even in the event of rain, she had a back up plan.Sent on 08/25/2018
Vauneè herself was nothing short of Amazing! She was an absolute pleasure to work with and made the entire wedding process so easy and stress free. She was always available for questions and always replied promptly. She was an amazing resource for wedding suggestion and tips because of her many years as a wedding planner. We had a mishap with our day of wedding coordinator and without hesitation, Vauneè stepped in without being asked to and assisted with our wedding day, which went off without a hitch. That speaks volumes to the character that is Vauneè. At the end of the day, we felt like we gained a lifelong friend and we are so glad that we decided to have our wedding at Genesis Farm and Gardens.
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Amanda · Married on 07/05/2019
The best experience
This venue was absolutely perfect. The owners were extremely friendly and helpful. The venue is beautiful. The day of our wedding was perfect, and our experience with this venue was excellent from the beginning. I couldn't have asked for a better place to have my wedding. We love Genesis Farm and Gardens!Sent on 07/19/2019
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1 Endorsement
I recommend the services of Genesis Farm and Gardens to make your Wedding Day that very special day you always wanted,that will be remembered and cherished by you and all your guests for many years to come. ~~ Angela Neik, www.calligraphybyangela.com Dallas Calligrapher 214 957 2155
By clicking "Request pricing" I agree to sign up and accept WeddingWire's Terms of Use.Write a review


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Better Homes & Gardens New Cook Book | Jan Miller & Jessica Christensen
Better Homes & Gardens New Cook Book 17th Edition
By Jan Miller & Jessica Christensen
Intro: Welcome to the Cookery by the Book podcast with Suzy Chase. She's just a home cook in New York City sitting at her dining room table, talking to cookbook authors.
Jan Miller: I'm Jan Miller, the executive editor of Better Homes and Gardens 17th edition of the New Cook Book.
Suzy Chase: I don't think there's another cookbook that's a good friend in the kitchen like the Better Homes and Gardens Cook Book. They're all more like a collection of recipes.
With the iconic red and white plaid, you don't have to put a title on the cover of that cookbook, people already know. Was the cover always red and white plaid?
Jan Miller: No, it wasn't. In fact, the very first book that was done in 1930, was sort of a greenish and had had a black square on it. It was not very cookbook looking and it started as a premium for the magazine. So if you ordered a subscription of the magazine, then you got this wonderful little collection of recipes from the Better Homes and Gardens Tasting Test Kitchen.
Suzy Chase: Was it a pamphlet? Or was it a regular size?
Jan Miller: They did do a quick little bind up of just a few recipes that was a pamphlet that you could get for like 10 cents, and then it did grow. I think they had great response from that, so the very first book that they did was, like I said in 1930, and it was a ring bound right away and it was a full size book.
And it's interesting, I love the editor's letter from that first book because she's really talking to the woman of the home, I mean, she's saying "you are an efficient, home business woman", and so the reason that we created this book in this format is if you stand that book up on its spine and you see all the tabbed chapter openers, those little tabs, then that was like their filing cabinet. And so they encouraged women to punch holes in other recipes and to add to this book, and that was the reason, initially, for the ring bound.
Suzy Chase: Oh! I thought it was so it would lay flat on your counter?
Jan Miller: It absolutely did that as well and that was the other reason that women loved it, but it was two-fold, it really was. They wanted it to be very functional and, honestly, as the years went on and the book just gained in popularity, the magazine did start to have little perforated lines to indicate that you should cut your recipes out of your magazine and punch them and put them in your cookbook.
Suzy Chase: I love the tab dividers. How come you got rid of those?
Jan Miller: Well, this 17th edition really took an entirely right turn. I think what people maybe don't think about this book is every time we redo a new edition, we're trying to make sure that we're speaking to the home cook today.
And it's a book that you receive, maybe when you have a life change or you're getting your first home, you're leaving the house, you know, just to get your own first apartment. There's a lot of times that this is definitely a gift purchase, and so, we know that oftentimes it's a younger cook who uses this book, so we do a lot of research and talking to young cooks of the day, as we're trying to update the edition. And I had so much feedback from some of the folks. We do informal and then we also do very formal research as well, so you get quantifiable research but I also love the gut and I love research that you get and I love just talking to other people as well.
But they really wanted a book that felt like they could leave it on their counter, that would really line up nicely with all their other cookbooks on their shelf, and the format just started to take on a life of its own. They wanted this heavy book that felt a little bit more modern. And so that was the reason for going to the hardcover this year, as opposed to the ring binding.
Suzy Chase: In the 17th edition, you've concentrated on what we're eating today. What are some of the modern trends that are included?
Jan Miller: Oh my goodness. We really picked up on ... there's a lot of bowls. You know, [now that 00:04:46] we're eating so many things in a bowl. There's grain bowls, there's noodle bowls, there's a smoothie bowl. We've included some of the boards. My Instagram is so full of all the boards, food on a board, and so we did a few of those.
I would say the section that probably got the most love and the most updating was our meatless section. I mean there's so many great things out there, not just plant-based, but some of the other alternatives for protein and so, that just got an overhaul and a refresh.
What else?
Oh, for the first time, we also included fermenting in this book. And so how to make kombucha and kimchi, and there's a really yummy fermented whole grain mustard in the book.
Those are the biggies. I would say also more global flavors. All the big three: the Latin flavors, and Asian flavors and Italian flavors, those feel so assimilated into our regular eating. But more Middle Eastern flavors and some Moroccan, Indian influences now are starting to creep into the book, which is how it should be. We really have a greater demand for more interesting flavors, as we're eating out too, so people are wanting to definitely bring those into their home.
Suzy Chase: This has been the go to cookbook for more than 80 years, and a crazy fact is that the one millionth copy of the New Cook Book was sold in 1938. That boggles my mind.
Jan Miller: Isn't that amazing?
Suzy Chase: That's crazy!
Jan Miller: I mean, I think we're somewhere in the 37 to 38 million now.
It started, like you said at the start of this podcast, it really has an emotional tie to it. Mothers love this, they write in the pages, they send it, they pass it on to their daughters. Or grandmothers to their daughters, on to their granddaughters. There's just so much love that is associated with the book, that it just kept it going.
We get letters even from people that, if they've been in, I don't care if it's been the hurricanes or just a personal loss of the book, so many people want their edition replaced because there is that tie. So it's got a great story and a great history.
Suzy Chase: One thing that I read was Better Homes and Gardens really pioneered exact measurements. None of the "little bit of this" or "little bit of that" or "bake until done". I love that one, "bake until done". Okay.
Was this because housewives were fed up with vague measurements?
Jan Miller: Yes. I think housewives ... once again, they were really trying to speak to the woman who was in charge of her house. I mean, this was part of her just being on top of things and so, yes, exact measurements were so important to help make sure that she didn't have any more, you know, fails.
I will tell you though, still in the first edition, there is a lot of "bake until done", and there was a level of knowledge that the home cook just knew then. We can't say that now. We can't say-
Suzy Chase: No. Uh uh.
Jan Miller: You have to practically say: take it out of the oven, put it on the counter, take the lid off, take the temperature-
Suzy Chase: Turn your timer off.
Jan Miller: Yeah. There's so much now that we have to tell.
But exact measurements, and they did speak to that in that first editor's letter too, saying you can follow directions for mixing and handling and time and temperature, and we will also give you all exact measurements. And that was part of the test kitchen that started that.
It used to be called the Better Homes and Gardens Tasting Test Kitchen, and that drove a lot of that language in the book.
Suzy Chase: Let's go over some highlights of the different eras.
Jan Miller: Okay. [inaudible 00:09:03].
Suzy Chase: What was the original publishing date of the very first cookbook?
Jan Miller: 1930.
Suzy Chase: And then first in the '40s, during the wartime era, there was rationing. How was this dealt with in the cookbook?
Jan Miller: You know, it's interesting, as I can look through the collection of the books, you can see where they did different printings of the editions. Even, they would keep the guts of the book the same, but then they would add in certain things. And some of them were free little standing pamphlets that were tucked in. And so, you could see where they did things on victory gardens, at the end of the war, and some rationing pamphlets throughout. So, I would say, all of the recipes were always very efficient and used ingredients that were appropriate for the day, and so you see that reflected in just the general collection in the books back in that day.
There's a lot of dates. There's a lot of nut breads in the dessert times. You can see there's a very practical nature about the meat recipes. Nothing fancy or over the top. And you start to then see some of that change as you get into the '50s. And what I loved about the '50s, we started to add grilling in 1950, because that started. The backyard barbecue.
So it is fun to flip through all of the editions and see. It's definitely a reflection of what was happening in our homes.
Suzy Chase: In fact, during the '50s, Better Homes and Gardens coined the term "tossed salad". I thought that was funny.
Jan Miller: Yeah. Yeah.
You know, it's funny, we talk about that and, I will be honest with you, I'm not sure we have had good luck going back to get the full story on the background of that. We see it in our pubs but I wish there was more detail there. And there just hasn't been. I wish I could find it.
Suzy Chase: On to the '60s, where housewives started getting interested in foreign food and gourmet meals. Also, the cook at the table phase and fondue were two biggies.
Jan Miller: Oh my gosh.
Suzy Chase: Describe the at the table phase.
Jan Miller: At the table, that was a big deal. That's the thing that I love about this at the table phase, it's reflected in the pages of some of those cookbooks and the tables are so done, you know with the different serving pieces. Fondue, you know what you're expecting, with the forks and the trays of the things to dip and everybody's around the table. But, I'm trying to think of what examples of the some of the food, but it just is amazing at the level of serving pieces.
And the themes that we started to see, I think that's when some of that became very prominent in our "entertaining". You saw tropical themes, you saw Spanish themes. It's very fun and some of the photos, I feel like, look like illustrations from that time period and I just love them.
Suzy Chase: I think of Doris Day when I think of that time.
Jan Miller: Love that, me too.
Suzy Chase: I love her.
Jan Miller: Me too.
Suzy Chase: So, in the '70s, women started going to work because of inflation, so the cookbook introduced microwave meals. Talk a little bit about that.
Jan Miller: Yeah. Well, that was the big deal. That appliance was huge and so women wanted to know how to use it. And I think, when microwaves came into our world, they just thought that we were going to use that as our meal prep for the entire meal, and so they needed more guidance on how to not ruin a good piece of meat if you were going to do it in the microwave.
So the testing in our test kitchen really was pretty extensive then, in that you had to have a variety of microwaves, a variety that had different watt levels so that you could give your home cook time ranges depending on what the wattage of their microwave was. And so baking was a big deal. There were so many things that came out to help people try to brown their baked goods in the microwave, so there was a lot of testing around that.
Just a lot of guidance was required because there's good reason why now we just use our microwaves to pop popcorn and boil water and maybe bake a baked potato -
Suzy Chase: Totally!
Jan Miller: Because it just was not the best food. And again, so much help needed to navigate that. And we did whole cookbooks on that as well, so yes, certainly it was part of the New Cook Book, yeah.
Suzy Chase: I remember in the '70s, when my mom divorced my dad, finally, and my dad had this bachelor pad and he had this brand new white microwave and I was mesmerized by it.
And he was like, "Suzy, how do I work this?"
I was like, "I don't know."
We didn't even know how to work it. Ah, the good old days.
Jan Miller: But, it was the rage and everyone had one.
Suzy Chase: It was.
So onto the '80s, there was increased interest in low fat meals and nutrition information was added. And also, my favorite, table setting information was dropped. How come?
Jan Miller: Oh my gosh. You know what? You'll be happy to know that that was added back in not long after that.
Suzy Chase: Oh good.
Jan Miller: And we did include it in the new edition too because so many people want to know how to set their table. It's important.
Suzy Chase: It is. It is.
Jan Miller: The '80s were ... we definitely felt like we needed to look at our cholesterol and our sodium and fat. You know, fat was the big, bad nutrient. So people wanted to know what was in their food, and I would say the recipes weren't severely restricting of those nutrients, but as time went on, they got more so. I would say in our ... Oh my gosh. By 1996, that edition was very healthful and there was a section on health, and the recipes were ...
Oh my gosh, well, I worked on the 12th edition as a very young editor here at Better Homes and Gardens, and so that was the edition that followed right after that '96 edition. And I remember us all sitting around taste panel saying, oh my gosh, we've got to put the flavor back in some of these recipes. Where is the butter? Where is the salt? Where is the pepper? We're going to be okay here, we've got to do something.
And so, I would say that was the mark of just sort of walking away from that a little bit, but not entirely because to eat a healthful meal, makes everyone feel good. You know, moms feel good about putting wholesome nutritional food on the table and there's so many ways to accomplish that, and so I think, through the years, even from that point, when I kid about adding more flavor, we try to be very conscious about good, wholesome food and know that there are times that we want to splurge too and so there's certainly a lot of splurge recipes in the book as well.
Suzy Chase: So the '90s, you added preparation times to keep up with the fast-paced lifestyle. How did you figure out you needed to add that?
Jan Miller: You know, it's funny, we also added numbered steps for recipes. You just don't think about those things until you start to compare. But I think we just knew, and Meredith, we've always done a lot of research and known ... we've had a lot of conversations with our readers over the years and that just became so important to them. There was only so much time that they felt like they wanted to spend in their kitchen on a weekday, especially as both parents were working. And it got to the point where we knew that that's sort of how they started to filter some of their recipes of what they were willing to cook through the week.
And so it needed to be included and it needed to be at the top of the recipe so that they could see it and use it as a "Mmm, I'm not going to do that one tonight, but maybe that's a weekend recipe."
Suzy Chase: Now, for the first time, the 17th edition has a photo with every recipe and helpful guidance. Talk a little bit about that.
Jan Miller: Think about how our world has changed, just in terms of how we look at recipes. There's so much. We, admittedly, do a lot online. Instagram is such a visual social media outlet. But we knew that the formatting from the past years, home cooks when they had more skill, as well, they didn't necessarily need a photo of a finished food and they certainly didn't need as much step-by-step photography and so, as the years have gone on, we just know that step-by-step photography was needed in places where you just needed an extra helping hand.
And so, there are so many more how to images that have language about how to work through that step if it's really a key step. We tried not to put things in that were how to that just were how to images to fill a page because we wanted people to see what they really needed to see, when they needed to see it.
But we did commit to a finished food image with every recipe, and that is no easy task in this book.
Suzy Chase: I can't imagine. How long did it take to put this book together with all of that?
Jan Miller: It really is a year of solid work. And I know that our edit team spent probably more days down in our studio than they did at their desks, so it was a process. But, you know, it's an awesome process because it's another chance to look at the recipe, because we test it up in our test kitchen and then the editors that are working on the project, they also are down on the photo shoot too, and so it's kind of fun to see, to get the reviews even from the studio staff, because we all tasted it, tasted things at the taste panel, we knew some of the things that we loved that were some favorites and it's good to hear all the love come back upstairs too, when they're eating. Because we prepare the food like it is written for camera.
We do some things like maybe take back the amount of sauce, so you can see through, so that you see ingredients very well, but for the most part, our food stylists are preparing the food according to the recipe.
Suzy Chase: So you work out of an incredible test kitchen in Des Moines, Iowa. Give us a little background on the test kitchen, or as they used to call it the Taste Testing Kitchen.
Jan Miller: Yes, well that really has evolved as well. But I believe that we are the first test kitchen of this level and the length of longevity, I would say maybe we are the longest living test kitchen. But that started as just a way to give another stamp of endorsement. I think women, again, were needing a little bit more guidance and they wanted to make sure that they knew that they could trust a recipe.
It's funny, some of the first images from our test kitchen were illustrated. I mean, back in 1926, I think, the first images that they put in the printed magazine, to show off the test kitchen, they were illustrated and it was just a small little crew of maybe three to four home economists, but they worked so hard, those women.
Our Meredith Campus here in Des Moines, there's two buildings and the older building originally housed the test kitchen. And they would talk about how some of the executives would smell what was happening down in the test kitchen and take a wander down their way. There's so many wonderful little stories.
But it has, of course, evolved and grown and now there's eight kitchens for, I think we have six full-time home economists and they all test about five recipes a day. We have people who shop so that time isn't taken up by them being out and about shopping, and they can test more recipes. We have a multiple array of appliances that the home cook would have in their own home, so that we know that we're not testing on anything that's too high end or not going to be a similar experience to the home cook. It has to be that we're using appliances that they would use and brands of pretty much everything.
And I love that we're in Des Moines, Iowa because I think even when we're testing recipes for ingredients, we're a good example of what you can find across the US, in terms of ingredients.
So that kitchen is a key to our success here, definitely, and we couldn't do this book without them, for sure.
Suzy Chase: If you're including classic recipes in cookbooks, do you still have to run through those in the test kitchen?
Jan Miller: Yeah. We do. We do. Because it's funny how, our expectations maybe change of what that should be. So nothing is, I guess, assumed that it's going to be good enough for that new edition. There's times where we have put just a good old basic chocolate cake ... I mean, there was one day we had four chocolate cakes side by side, because I don't think you really sometimes know the nuances of the difference between a recipe until you taste them side by side, so we did quite a testing to make sure that we had the best chocolate cake. It was not painful to do, but it's just what makes the book relevant every year.
I mean, the best pumpkin pie. We've sometimes messed with our chocolate chip cookie formula, even to help with longer storage. So there's things that I think every classic recipe is up for a scrutinization, every time we do a new edition.
Suzy Chase: Have you seen on Etsy where people are patching and renovating their five ring binder Better Homes and Gardens Cook Book to make journals?
Jan Miller: Oh my gosh, I haven't but now I want to.
Suzy Chase: Oh my goodness! I went down the rabbit hole with that the other day on Pinterest. It's darling. It's so cute, you've got to look it up.
Jan Miller: Oh my gosh, I will.
Suzy Chase: Now to my segment called My Last Meal. What would you have for your last supper?
Jan Miller: Oh my goodness. I think ... We did, this is going to sound crazy-
Suzy Chase: No, it's not.
Jan Miller: Maybe. It might.
We did this incredible fattoush salad. Doesn't that sound nuts? It sounds nuts maybe. There's just something about the fresh and the ... Oh my god, I just loved that thing.
Suzy Chase: Describe the fattoush salad.
Jan Miller: Let me find it for you. Well, I think probably what gets me is ... well of course, there's a little pita bread in it, and so it's like a twist on a panzanella. But it's got a little pita bread in it and then the dressing is olive oil, lemon juice, and garlic, and we did include a little bit of sumac, which was really yummy because it kicked the lemon up a little bit. And it had torn romaine, and cucumbers, and radishes, and green onions, and then ricotta salata cheese. It was delicious.
I don't know. I just love that. And then the herbs were mint and parsley, and I just love that mint parsley thing. I don't know what it is.
Suzy Chase: That's perfect.
Jan Miller: But that was delicious.
And then I would end on a double chocolate cake, because if you ever ask me, I'm always an eat dessert first kind of person and I just could never turn down a great piece of moist chocolate cake. So, if that doesn't tell you you can trust the chocolate cake in this book, I don't know what does.
Suzy Chase: Where can we find the Better Homes and Gardens cookbook on the web and on social media?
Jan Miller: So if you just go to bhg.com and search red plaid, there is a link to purchase the cookbook. Otherwise, it's available anywhere ... this is our standard, anywhere quality books are sold, so you should find it on Amazon, at Barnes & Noble, at Costco and big box stores, and Walmart. I think everybody's carrying it this holiday.
Suzy Chase: Who knew a cookbook born in the lean and difficult years of the Depression would become America's favorite cookbook.
Thank you Jan for coming on Cookery by the Book podcast.
Jan Miller: Thank you for having me. I so enjoyed the conversation.
Outro: Follow Suzy Chase on Instagram at @cookerybythebook and subscribe at cookerybythebook.com or in Apple Podcasts.
Thanks for listening to Cookery by the Book podcast. The only podcast devoted to cookbooks, since 2015.


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