The Delicious Story

News alert: I'm not perfect. Of course, this isn't news, but it makes the contradiction of receiving criticism an odd struggle. Each of us knows we are works in progress, yet having others point that out can still be a hard pill to swallow. Call it constructive criticism, critique, or “gentle love,” we need to have an outside point of view to help us see ourselves with fresh eyes. I began this episode of The Delicious Story with the premise that criticism is a push-pull concept, a necessary jab to the psyche. With the help of a panel of women—experts in their businesses and professions—we dig beyond the narrow view of the need/pain paradigm. We discuss feedback as an essential skill set, both giving and receiving it, and how to maximize results. The Panel of ExpertsI proudly highlight successful women who generously share their wisdom in this show. Each comes with a varied background of experiences and brings compelling observations. Tracey Kelley worked as a corporate manager and now provides writing services on a contract basis. In addition, she has also been a yoga instructor for more than a dozen years. Tracey toggles these areas—both at the organizational and individual instruction-level—where critique is essential. Jennifer Phipps is a massage therapist who practices out of Des Moines, Iowa. She speaks particularly to building trust with her clients and minimizing chronic pain. Her work can only happen with candid feedback, which she invites. Celest Rose came from a corporate background in coaching. In 2018 she started a business as a certified body confidence coach and recently earned certification in Integrated Sexuality. Celeste views the subject of criticism through the organizational lens that has evolved with an emphasis on intimate relationships. Felicia Coe owns Cirque Wonderland Studios and Cirque Wonderland Entertainment. Her performers provide circus arts, aerial arts, acrobatics, and more. On the studio side, Cirque Wonderland teaches the many performance arts of her craft. Felicia works with clients who hire Cirque Wonderland Entertainment for their private and business events as an entertainment outlet. Feedback is essential for both of her business operations. Clair Williams-Vavra came from the hospitality management field and used her expertise to segue to Sales Engagement Manger with startup QuickHire about two years ago. Harnessing statistical analysis systems and technology, she helps clients recruit and retain the right hires for their businesses. For Clair, feedback has got to be two-way to build trust within her team. What is Constructive Criticism Anyway?For many, the word criticism harbors only a negative association, as in being criticized – or berated – by someone. A quick internet search reports that the word critic came from the Greek word kritos which means to judge. Fast forward to the 20th century, criticism developed into a scholarly analysis, providing balanced judgment. We think of negative criticism about you or your performance in something like a job review. But the definition of “constructive criticism “focuses on providing helpful guidance, supported by specific examples.Strong leaders who want to encourage the best from their teams evaluate them based on their efforts and accomplishments first. And more than that, recognize the inherent skills of the individuals involved. Ready to Give or Receive Feedback? Set the MoodStill, there is this friction between giving instructive criticism that butts up against an individual's willingness to accept it in the first place. To get the full scope of the wisdom our TDS guests offer, take a listen to the podcast, or enjoy viewing the discussion in vodcast mode. Here are some high points of our conversation:•Go to “critique.” If you get bogged down in the word criticism, try another more friendly option. As per Shakespeare, it will smell just as sweet by any other name. Words such as feedback or critique may prove more palatable. •Build a bridge of trust. Good leadership requires a level of trust between team members. Providing specific, actionable ideas will land better if the environment is collaborative and trusting. Encourage feedback that doesn't just focus on the thing that needs change but invites specific actions to reach the goal. •Embrace the positives. Trust that people within your organization have strengths they bring to the effort. In seeking to guide, consider the unique qualities of individuals and how to harness their way of learning and communicating. •Check-in with yourself. Ground your feedback with a clear understanding of what you look to accomplish. Make it your goal to speak from a place of empathy, one that recognizes the dignity of the other individual as a priority. How to Receive Constructive CriticismYou are evolving in who you are, and so is everyone else. With that humble mindset, look to feedback with objective curiosity. Here are a few points to consider. •Keep your perspective. Take a bird's eye view and be interested in the feedback you're given. Think, “What can I learn here?” •Consider the source. Be open to the sources you know and trust for feedback. If the feedback is delivered negatively, broaden your view to consider the messenger. Is there something you might find helpful even if the messenger delivers the feedback poorly, or can you let it go altogether? •Note your strengths. Recognize and verbalize your strengths often to counter that insidious naysayer within. It's so easy to believe the worst of ourselves, even when the feedback is positive. When people take the time to offer feedback, most often, it's because they believe we are capable of growth. That's a good vibe worth harboring. By viewing constructive criticism as an affirmation rather than degradation, you begin with the wind at your back. Go forth and observe. Do so gently and with the recognition that improvement never ends.

Pssst. Listen. Do you want to know a secret? Do you promise not to tell? Then lean in, and I'll tell you one: for most people, the promise of information that is “hush-hush” is intoxicating. We want to know—almost need to know—details that seem to put us in the know or give us an edge in the world. We all gossip or have been in circles where gossip takes place. Gossip plays out in families, friends, work, even in politics and other national organizations. At its core gossip usually comes with darker undercurrents—emotion laced with fear and judgement. We talk about difficult subjects, frightening stories, the things we can't talk about in public or give the light of day. Most of us associate gossip with shame—shame about the information being told, and a kind of shame for ourselves for engaging in it, if it veers malicious. But fear not about any the roles you've played in gossip. Here we talk with Leah Ackerman, intuit, empathic, and sexual health /wellness coach, about the dynamics of gossip. She talks about us feeling more empowered to redirect our conversation. Leah spends her time coaching women how to feel good in their own skin. After years in the corporate world of marketing, Leah found her calling to supporting women. But as gossip is a gender-neutral phenomenon, the tools and ideas shared apply to everyone. What is gossip and why do we do it? Per Merriam, gossip is the action of telling a “rumor or report of an intimate nature.” Gossip travels from one person to another and group to group. It is often based on some truth. We spread news (rumor, conjecture, and true details) via gossip with the innate idea of protecting the herd. Example: so-and-so got food poisoning from X restaurant. We are likely to believe the gossip, in part, because it comes from someone else – and if that person is someone we know, we latch onto the information. I was ready to go generally negative on the concept of gossip, but it turns out to be one way that news informally spreads. Per the BBC article, “Do We Have Gossip All Wrong?” gossip is a societal tool. We often share information we don't feel that we can receive otherwise. As a study in social science, gossip is talk about someone else that involves evaluation of that person, good or bad. The news spreads person-to-person and the community is notified. But the article does make the point that gossiping often stems from a place of feeling powerless. “…groups traditionally shut out of power and influence, may find empowerment through their own channels and interpretations of the truth.” Could this gossip thing be the source for people readily believing conspiracy theories and misinformation generally? When it comes to power, we equate it with more control or autonomy of self. We seek information to verify what we think, and that which we want to believe and have others believe, too. The Four Agreements Frame of MindBut when it comes to control, the only thing we have a crack at is influencing how we feel. The news or information aside, it is what and how we believe about ourselves and our place in the world, that really matters.If we focus our lens to the kinds of gossip that circulate about those in our immediate circles, the activity of gossip doesn't feel so good. Whether the information we disperse is true or not, an internal moral gut sense often shouts out a “yuck” in our ear, especially when we relate news that is unkind or none of our business. Whether you've been the gossiper or the subject of it, gossip can also reveal pain and helplessness. If we don't confront that feeling of lacking, we in fact have less power. When you look at gossip and its correlation to pain, it amounts to a whole lot of suffering going on!Leah delves into her discovery of the informative book The Four Agreements by Don Miguel Ruiz. For her, the message of the book was all about reducing internal suffering. The agreements are listed below, but you can listen to the interview where she provides more context. Be impeccable with your word. Speak with integrity. Say only what you mean about yourself and others. Don't speak against yourself or gossip about others. Speak only truth and love.Don't take things personally. It's not your job to manage the expectations of others or to try and control their reactions. Don't make assumptions. Ask deeper questions about the meaning of what you hear. Respond with exploration such as ‘what do you mean by that?' Always do your best. You can change (improve). Your past behavior was based on the tools and information you had at the time. You can develop new tools and information in order to proceed differently going forward. Do the best you can to grow and give others that same grace.What to Ask Before You Engage in Gossip•What does the information that I'm relating say about me? What about this is story is triggering for me? What do I feel about this topic? •Forgive yourself and forgive others. Repeat often that we are each doing what we can do with the current information and tools available to us. And remember, one person's weakness may be gossip, but we all struggle with behaviors we want to change. •Ask more direct questions of someone sharing gossip. How does this topic make you feel? What's going on with you. Or change the subject.•Set boundaries of conversations for time together. If you know that gossip is a thing in the circle, make it clear you're trying to avoid it. What Is Your Take on Gossip?It's true we live in a world where gossip (and our opinions about it) travel exponentially in our social circles. However, before talking about others, it is essential you understand what you're saying and how it impacts you, and others. Begin with an honest personal assessment of how you feel about the information you're speaking to or hearing about, and you're likely to speak from a place of honesty and kindness as a result.

Have you ever looked out on the world (listened to too much news) and wondered, "why can't people just get along?"We all want roughly the same things: a happy life, experience love and family, prosper and live. But we all seem ready to roll over others to achieve these goals, desperate in our feelings of lacking.Indeed, global peace and recognizing each other's shared needs and desires seem unimaginable. It is easy to feel hopeless and powerless in that reckoning because even many of our close relationships are at odds. Our country seems more at war within in recent years, and the fighting spills over into families. We've lost sight of each other while entrenching ourselves in our camps.Do you feel that tug of toxicity – from entrenched opinions about thorny subjects like religion and politics – with some people in your life? I do. But wait, we must have some influence, if not on the world stage, at least in our backyards with family and community.Our families are a microcosm of humanity, a path to understanding our bonds to the larger world. Through family and friendships, we gain insights into how to be humane. So, when intimate ties crash, we can feel lost not just in who we are but also in what purpose our lives even serve.If you've struggled to find peace within and without, this episode of The Delicious Story is for you. Here I chat with Elena Greenberg, a practicing attorney, mediator, and professional mentor.Elena walks us through steps and ideas to help us find common ground and harmony with family, not just for the holidays, but the long haul, too.Our Separateness We are each unique in our views of the world. You've probably realized this when you've shared an experience, witnessed an event, or even read the same book with others and noted that you don't "see" the facts or their meaning the same way.We each interpret the outside "reality" based on our prism of life knowledge and prejudices. And the truth of the variations of perspective is that sometimes objective facts become irrelevant. Often, two people can't agree on what is, infact fact. We become stranded in subjective opinion instead.And what's more, the person you are now and the opinions you hold dear may not be relevant later as you grow and change. Thus, you can't be certain that the opinions you believe today, will be yours by tomorrow.So, in theory and based on experience, we get that we're different. And we either come to terms with the differences, find them exciting or unimportant or deny they exist at all. We often seek those we believe are the "same," because differences can cause us internal stress.When it comes to strongly held opinions, like those of politics and religion, we become entrenched in the "facts" (code for opinions) that we believe even at the expense of important relationships. And the more we insist on our rightness, the less we hear or seek to understand any other point of view. Growth is not possible.Finding Our Common GroundI've been thinking a lot about estrangement in families lately since I've read Karl Pillemer's book Fault Lines: Fractured Families and How to Mend Them. Throughout the book, he interviews numerous people experiencing estrangement from family members.Pillemer suggests that these fractured bonds don't serve us and leave holes in our family ties that impact generations into the future. He also tells stories of those who decide they want to end the estrangement.Reconciliation hinges on a few points. To mend, all involved realize that the past disagreement is no longer critical. They also recognize they don't require an apology for an old wrong. And ultimately, the path to a relationship lies in going forward.If you've been teetering on the brink of fissures in your family because of toxic topics, try to turn a corner for the holidays and beyond. Elena offers some tips for guidance.1.Recognize nobody's opinions are going to change. Straight up acknowledge that you don't wish to change your opinions, and neither does the other party. Lower your bar of expectation. Search for topics where you're less invested and more aligned and discuss those. 2.Stick to doing things together you enjoy. My husband's family used to put on elaborate dinners where we'd eat and then finish up discussing topics for hours into the evening over fine bottles of wine. On the other hand, my parent's family gathered a couple of times a year and largely didn't say anything I considered to be of substance. Instead, we played Trivial Pursuit and other games. For years, I didn't get why this was their choice. But now I see the wisdom. When you don't have a lot of topics of interest in common, playing games is one way to enjoy time together and have fun. 3.Set boundaries for the time of the holidays. Allow room for discussions later. Elena explains that setting boundaries for a family event doesn't mean we can only talk about the turkey and the pie. It does mean determining when other more challenging subjects are best to discuss. You can set aside time to talk about issues you want to talk about, but agree that doing so during dinner, for example, will not help you all enjoy the time together. 4.Determine for yourself what it is you want to accomplish by gathering as a family. It's a good idea to establish your goals for the family event and then check in often if you feel yourself slipping into a mood or veering toward a topic that will derail that objective.The challenge is to gracefully ask Uncle John, for example, in a patient way if we can table a conversation for a time other than dinner. How would you ask Uncle John to shift to another subject? 5.Be curious. When you do open up to discuss difficult topics, spend more time listening and repeating back what you hear. "Tell me more" is a lot more inviting than "no, you're wrong!" We all want to be understood. A barrage of facts or arguments where neither party is actually listening is not going to make understanding possible.You're On a Quest! Be objective, listen actively. (Yes, this is a massive shift, and a challenge) Put on your scientist's hat, and look at the situation as if you're tasked with studying it. You can benefit from learning what is driving someone's opinions beyond the facts. Why do they feel as they do? Try to understand the feelings of the other person: they are more important than the facts themselves.There is no doubt that many of us feel stressed about the cultural dialogue we hear and talk about these days. But bickering about facts and disassociating with family and friends is not going to solve problems or help you even feel better.Personal bitterness is a road to personal suffering. Strive to understand yourself and others. Make connection on common ground such as shared feelings the goal. Practice the tips here, and not only will you enjoy your family and friends more, but you'll also feel more hopeful about personal circumstances and the world outside of your control.To learn more about Elena Greenberg and the services of mediation she provides via Iowa Mediation Services you can check out her links.

Even as baby boomers march by the millions into older age, redefining what it means to be old, we still struggle as a culture by limiting beliefs about seniors. And of all the fiction about aging, one devastating falsehood that seems to stick is that elders can't learn new things, including technology. In this episode of #thedeliciousstory, we chat with Senior Savvy's expert Abbie Richie who busts the myth that seniors can't learn tech. Abbie shares her inspiring story of helping seasoned adults everywhere frolic on the internet to connect and live productively in the new age of aging. AN ARCHAIC NOTION OF AGE It's not just our society that has trapped seniors into the confines of antiquated ideas about aging. The lie has been thousands of years in the making; perhaps ageism fallacies can be traced back far into the depths of human history. Notably, a view of aging surfaced with the Greek philosopher Aristotle (384 BCE - 322 BCE). He likened the aging brain to a wax tablet that cools with age, becoming rigid and brittle to forming new concepts. Fast forward nearly a couple of millennia to 1523, when the idiom "you can't teach an old dog new tricks" first appeared in a book about animal husbandry. The literal meaning was that it is hard (but not impossible) to train an older dog new tricks and procedures. We naturally are drawn to catchy quotes and sayings, especially if they encapsulate a grain of truth. In 1546 when the "old dog" phrase appeared in John Heywood's proverb collection, it was sold to our collective brain and has been circulating in our shared truisms lexicon ever since! The old dog principle is a perfect example of how history never wholly dies, even if we lose track of it. SENIORS CAN BE TECH-SAVVYWe are learning new things about ourselves and the world each day, no matter our age. Those who are savvy and want to age well do themselves a favor by putting in efforts to gain new knowledge with intention. Not just occasionally, but regularly. It's good for your brain to acquire new information. To resist learning simply because of the 'age excuse' is to give in to a self-defeating stereotype and promulgates the concept. Per the BBC, "The Amazing Fertility of the Older Mind," David Robson cites a study at the University of North Carolina at Greensboro. For this study, participants memorized a list of items that they then compared and referenced with a table of word pairings. Adults over the age of 60 were "more reluctant to rely on their memory, preferring instead to laboriously cross-reference the two tables, even though it took significantly more time. For some reason, they weren't confident that they had learned the pairs accurately.This distrust of self has looped over into tech learning as an older adult, too. The issue proves worse likely because seniors compare their ability to learn against younger generations' second nature tech know-how.The comparison is a false paradigm, however. Younger people grew up with 21st-century technology, while older people have had to incorporate it later. After all, if you're over the age of 50, you were full-blown adulting when home computers and cell phones burgeoned in the 1980s and '90s. As Abbie points out, older people can feel lost in the language of technology not because they can't learn it, but because it seems foreign, not understanding some basics about the context of use or steps. Abbie explains that it's most helpful for older adults to start with a base of why and move on from there. Her point is to shift from a can't learn mindset to how-to learn instead. CRUSTACEANS AS FOODAs with all episodes of The Delicious Story, I asked our interesting person Abbie to share her memorable meal story. If you're a lobster lover, you'll particularly enjoy her tale.I like the idea of lobster more than the prospect of preparing it. In her telling, Abbie takes on the task of cooking lobster full-on, which you'll find heroic. The talk of lobsters launched my musings. When did humans determine these strange exoskeleton prehistoric-looking creatures of the sea were edible in the first place? Per History.com, the European settlers in North America found lobsters washed up on shore in piles. The crustaceans were so plentiful they provided a common source of protein. The abundance of Lobsters also made for great fertilizer in settler's gardens. Lobster was considered common food in many regions for centuries and did not become popular in the U.S. until the early 19th century when trapping and adequate transportation developed. By the time of WWII, lobster was considered a delicacy. YOU'RE NEW OLD BRAINThere is probably a metaphor somewhere between the subject of lobsters and older brains, and it may be about longevity. Lobsters live for a long time. The oldest one documented was nearly 100 years old, found in Novia Scotia, twice the lifespan of an average Maine lobster. Of course, older adults aren't just interested in living longer but also living well. So the benefits of continued learning are also helping keep the brain strong and cognitively active for the long haul. And when it comes to learning technology, one silver lining is that tech helps keep us connected. Hopefully, as more people are vaccinated, and COVID infection rates go down, we won't need to rely on our Zoom and Facetime for contacting friends and family. But it's good to know we have the options and know-how to use tech tools just the same. Technology isn't going away even if you can manage to avoid using it. No matter your age, you can learn, and the adventure of being a lifetime student is finding the path that helps you best incorporate new information. Just because we age doesn't mean we're ready to be pushed by the wayside in the world. All learning –and learning technology in particular –assures we will remain vital and relevant even as we grow older.

Each person has a story to tell, but not everyone believes that – or even wants to tell theirs. However, others have the drive to share their story because of a particular experience, one that perhaps scarred them but left them with an important life lesson as well. If you seek to write your story but don't know where to begin or how to accomplish it, then this episode of The Delicious Story is for you. Here you'll meet Stormi Lewis, the published author of several books and a story-sharing coach. Stormi works as a muse and coach to help others find their writer's voice and turn the book's concept into reality. In this interview, we'll delve into how she became a writer and storytelling expert. Then we'll explore some tips for those who wish to write their story (both fiction and nonfiction) and how to publish it. We will also chat about the most significant publishing hurdles, which can make the writing challenge pale by comparison. WHAT DOESN'T KILLS YOU SHOULD BE WRITTENDuring the podcast, Stormi explains her backstory and what compelled her to write books, especially her memoir. There is inspiration through her experience that will resonate for many and offer encouragement for anyone who doesn't think they can write a book. I was thinking about memoirs and looking at a list of titles via a quick Google search: what do you think is the #1 circumstance for writing memoirs? It turns out – per the New York Book Editors post – that life's transformation and transitions are the primary impetus for writing most memoirs. Something significant occurs in someone's life, forever changing them, and they want to write the story to share it and perhaps bolster others. So, understanding the lesson of your story is key to knowing how to start writing it. We also chat with Stormi about the distinctions between autobiography and memoirs and fiction contrasted with nonfiction. Stormi is all about both fiction and nonfiction in her writing and dives into the value of each. But when it comes to memoir, the driving force is when something significant transpires in our lives, and instead of losing oneself, the storyteller finds their way through to another side. We all seek those stories, especially in times when we struggle, because they provide hope. It's like the saying that what doesn't kill us makes us stronger – when it comes to memoir, what doesn't kill you, is worth turning into a book!HOW TO STOP STALLING AND GET TO WRITINGStormi understands what holds many writers back from being productive. During our interview, she offers up tips for feeling stalled in the writing process while navigating complications in life. And there is always that stubborn internal voice that can sabotage writing and publishing a book. You'll discover why Stormi brings an understanding to her coaching, too, because she has had her struggles and managed the process while holding down a full-time job. She understands busy. So, if doing your writing is the essential piece for your memoir experience, instead of hiring a ghostwriter such as Storied Gifts, it makes good sense to have such a coach in your corner. MARKETING IS THE ELEPHANT Stormi walks through an overview of the differences between self-publishing versus working with a publisher. Either way, you choose to go, it's essential to have the full picture of what awaits you once you complete your memoir. Then there's the next step, marketing!Marketing is not for the weak of heart. It's the enormous elephant muscling its way out of the corner and taking up nearly the entire space in the room after you publish a book. Once you write your story, craft it, take hours editing it, and see it finally realized into print, your book has become your baby. Your newborn needs your entire investment and hard work, physically and emotionally, to share it. Stormi shares some of the considerations involved in that whole process. FOOD IS LOVEWe finish up by the podcast talking about memorable meals, which is the driver for every interview here at Storied Gifts. Stormi's meal story is about connection more than the food, which is often the case with the meal experiences closest to our hearts. The power of food stories is immersive and visceral. We can all relate to the touch, smell, and taste of good food, plus it is essential to our survival. Eating at its best is something to be savored. And when you mix eating with time shared with others, you have the makings of rich memory. For those who can talk and dream about the food, I found the history of fettuccine Alfredo interesting and worth chatting up here since Stormi referred to it in her story. It will make for a good foodie factoid the next time you want to impress a dinner party!It turns out variations of the dish hail back as far as the 15th century. However, the recipe of butter, parmesan cheese, and pasta is documented to have been invented by a restaurant owner in Rome named Alfredo di Lelto in 1892. Alfredo's version is the recipe at its purist, but of course, today, we mostly think of it as a mix of cheese and cream. The family legend is that he concocted the dish to entice his wife to eat after giving birth to their child. Imagine having to induce (pun intended) anyone to eat Fettucine Alfredo!

Indulge your senses and feel the splashy effervescence of life in this interview (#thedeliciousstory podcast #63) with chef Terrie Kohl. Based in Des Moines, Iowa's largest metropolitan area, she is a one-woman culinary powerhouse that dazzles and delights, one great meal at a time!With a career in the food industry that spans decades, you'll learn how Terrie took brave steps that earned her the credentials to become a top chef. She launched her business Country Club Market, where she offers outstanding catering and cooking classes. I promised you “cooking party” ideas at the opening, and Terrie delivers. Sharing anecdotes of some of the cooking class styles she has provided over the years – she serves up a slew of ideas that will get your creative wheels turning for your next party. Listen and soak in Terrie's exuberance and her delectable food stories and suggestions. From her experiences, you'll glean ideas to savor more of your own time around the table. THE ART OF THE COOKING PARTYIf you find you're one of those people who gets stumped when it comes to creating a memorable party for an event, then you'll discover inspiration in Terrie's cooking class tales. She has instructed many groups, some as large as 150 people and others as intimate as a gathering of 2. Sharing food is a rich connector. No matter how different we feel we are from one another, we all must eat to live. Try as we might to differentiate ourselves from one another, we are all in this human story together, and eating, plus the pleasure of it, is one way we can all relate. It makes sense that in addition to connecting through eating, you can blend in the cooking as a part of your gathering. Terrie describes several ways to bring cooking classes into your home – or hers – for a winning and memorable party. Think about weddings, birthdays, special business clients, anniversaries, and you are just beginning to scratch the surface of the many cooking class party ideas. The key is to bring in an expert like Terrie, who can assure that everything is prepared from the thoughtfully selected ingredients, the engaging recipes, and stunning presentation that raises cooks at all levels. PREPARATION IS KEY A funny (and embarrassing) sidenote about this interview is that I lost it for a time. I recorded with Terrie back at the end of 2019, intending to publish it as a podcast and blog in January of 2020. Somehow, I mislaid the interview in the early months of the new year and just recently realized I'd missed publishing this gem. I blame it on the crazy of pandemic times. Of course, the things Terrie talks about, from meal preparation to holiday planning and parties, are all timeless and valuable. But it feels especially great right now as we all plan for potentially opening up our lives after socially quarantining, entertaining again with family and friends once everyone is vaccinated. Terrie's advice about entertaining and how to make these special events work are spot-on practical. I bet we'll all feel the heightened sense of pleasure as we gather at tables with friends and family and still being able to keep the focus on the people. A MEMORABLE MEAL FOR THE BOOKSFor those of you who proudly wear the mantle of “foodie” or love a bit of food history, Terrie's memorable meal story is a stellar and one that involves culinary legend Julia Child. The story is set in Boston at the Westin Copley Square, 1997, and relates a scholarship from Les Dames d' Escoffier. I drop these bits of information because I wasn't aware of the organization. Les Dames is a professional culinary organization that began in 1976 “for women leaders in the food, beverage, and hospitality industry.”At the time of this story, Julie Child was already in her 90s. She has passed away but remains an icon of fine food, especially French cuisine. I'm a huge fan and enjoyed reading about her memories in the fantastic book My Life in Paris, where she talks about the process of publishing the seminal Mastering the Art of French Cooking. A COOKBOOK FOR FRIENDS AND FAMILYTerrie is emphatic that her work is joyful every day. Her latest labor of love is her cookbook, called Bringing Friends and Family Back Around the Table, which was released in 2019. A very tasty publication!Perhaps you've been fortunate to appreciate a resurgence of meals around the table during quarantine during the pandemic. I hope so. Or maybe you live on your own and are salivating to bring friends you've missed back together again. In any case, we are all hungry to be dining together again. Terrie's book is filled with succulent recipes to inspire and help you plan. Organized with recipes that are Terrie's tried and true favorites from years of catering, you'll find categories of recipes from breakfasts through desserts. The book finishes with a special section of recipes from the archives of her mother and grandmother's recipe boxes in their handwriting. There are recipes that are part stick-to-your-ribs comfort food, such as meatloaf and Sweet-Sour Spareribs. And others which are hale back to a time when it was mostly Mom who put the meal on the table. You'll find recipes for bread pudding and pumpkin, for example, that scream of potluck days of the past.TERRIE SHARES A FAVORITEWith so many recipes and food ideas included in her book, I did ask Terrie to offer one of her favorites. She mentioned a pork tenderloin dish transcribed from the book below with Terrie's permission. Maple Bacon Wrapped Pork Tenderloin with Rosemary Cherry SauceTwo 2-lb pork tenderloins, silver skin trimmed1 ½ lbs. maple baconOlive oil1 c red onion, julienned¾ c dried cherries2 t garlic, minced2 t fresh rosemary, crushed1 ½ c chicken stock1 T red wine vinegar1 T cornstarchPreheat oven to 375 degrees F. Line sheet pan with parchment paper.Spiral wrap pork tenderloins with bacon and secure with toothpicks.In a large skillet, heat 1 tablespoon olive oil over high heat. Add tenderloins to skillet and sear on all four sides, not cooking through. Transfer to sheet pan. Bake about 20 minutes until instant-read thermometer reads 145 degrees F. Meanwhile, in same skillet heat 1 teaspoon olive oil on medium high heat. Add onion, dried cherries, garlic and rosemary. Cook 10 minutes or until onions are golden. Add chicken stock and scrape bottom to de-glaze. Turn heat to high and bring to a boil. Whisk together vinegar and cornstarch. Gradually add mixture to pan, whisking continuously until sauce is thickened and bubbly, about 1 minute. Remove pan from heat, cover, and set aside until serving. If sauce cools, warm in pan, covered, over low heat. If it thickens, use whisk in a few tablespoons of chicken broth. Makes 6 to 8 servings. Terrie's tidbit is that this recipe would work well with chicken breasts as well. © Terrie KohlCONTACT TERRIE KOHLYou can contact Terrie on her FB page, and to order a copy of her cookbook or find out more about her catering and cooking class services, you can also email or call her. Terrie has a website and a newsletter but says the best way to reach her is by phone 515.987.5957 or email Terrie (at) countryclubmkt.com. If you love the comfort of delicious baked goods, Terrie is known for her baking services and world-famous scones. I've seen Terrie dozens of times on our local TV stations and radio outlets. She is a powerhouse of energy and delights in bringing joy to the table for her clients.

Something rare awaits you in this episode of The Delicious Story. We visit with aviation and urban historian Dr. Janet Bednarek, professor at the University of Dayton. She takes us on a journey covering the historical highlights of aviation after WWI, including the evolution of the airport system, and the role of barnstormers in igniting the public's interest for flight. You'll also learn the surprising impact the United States Postal Service played in aviation development. Prepare to be surprised and intrigued by the history that makes your travel by plane possible today. Seat backs up and buckle in. LADIES IN AVIATIONDr. Bednarek does stand apart in the aviation historian world. It turns out that female aviation historians are quite a rarity. She was the only one who appeared in my search, as a matter of fact, but she assures me there are other women in the field of study as well.Dr. Bednarek and I connected to talk about the unique role of woman in aviation and how their involvement led to greater safety in the early days of flight. Those ladies were true trailblazers given they had to face the headwinds of inequality of opportunity, many of them active right around when women were finally given the right to vote. My fascination with females in aviation started with the story of Bessie Coleman who was the first African American and Native American woman to earn her pilot's license in the mid-20s. Her achievement was doubly notable as a woman of color. Did you know that the history of aviation spans 3000 years? If you include all the ways humans have interacted with sending things aloft, it all began with the first kite invented in China in 1000 B.C.E. Ever since then, ladies had to work extra-hard to make their way into the air, and yet they kept on taking every opportunity to do so. After the Wright brothers got the first plane airborne in 1903, Blanche Scott was permitted to taxi a plane and it became airborne making her the first female pilot. A quick review of Scott's bio reveals that she was known to be an adventurer, having completed a transcontinental automobile journey before she became a pilot. Her tour by car occurred in the early 1900s at a time there were no more than 218 miles of paved roads outside of cities across the U.S. Blanche's life spans a period of incredible changes in aviation, from when planes were invented to watching Glen Armstrong set foot on the moon. It was men and women who made the flight you can take today a reality. BARNSTORMERS IMPACT FOR AVIATIONIt's easy to get sort of romantic about the courage (and craziness) of barnstormers who piloted temperamental planes made of wood, wire, and paper surrounding an engine. These men and some women would do nearly anything to fly, which is why so many of them turned to entertaining audiences. Here is footage from the 1920s with a sampling of the types of air acrobatics these aviation daredevils would perform. Dr. Bednarek explains the circumstances that led to the barnstormer phenomenon. You'll also learn more about the state of the military after WWI, that led pilots to become entertainers. It was the barnstormers who captured the imagination of the public. These flyers brought entertainment and aviation antics to the masses. Audiences found flight exciting, but the draw also might have been an appetite for watching death-defying tricks in case they turned for the worse. Unfortunately, just like Bessie, many pilots didn't live a very long life. And as to the influence they had on the public, Dr. Bednarek explains that their feats may have worked against those who were trying to make air travel more mainstream. For some pilots, there were additional employment opportunities to consider. Dr. Bednarek explains how the United States Postal Service played a pivotal role in finding a use for airplanes in the service of mail delivery, for instance.Dr. Bednarek details the backstory and some of the ideas and technology the U.S. Postal Service (link) incorporated in flight between WWI and WWII that helped shape it for the future. Even though pilots who worked for the postal service had the security of a paycheck, the work was nearly as dangerous as that of a barnstormer. AIRPORT DEVELOPMENTThe next time you enter the airport, consider all the history that occurred to make it possible for you to have access to flight. Dr. Bednarek explains there was an interest to make a commercial interest of flight after WWI. However, it was an idea that would require an organization of airport facilities to dot the country, and more acceptance by the public. In the 1920s, there were grassy airfields throughout parts of the United States, but for true success as a means of transportation everything hinged on an organized system. Per Centennial of Flight, “In 1929, Pan Am replaced its rickety pier at Miami and built the first true, U.S. land-based international airport, 116-Pan American Field.”Listen in during the interview as Dr. Bednarek walks us through the changes that influenced airports, which in turn had an impact on the urban communities nearby. MEMORABLE TABLE MANNERSOnce grounded, I do ask Dr. Bednarek to share a memorable meal story. She had a couple of interesting ones that were not so much about food as on the mishaps of the meals. Her first story had all the potential of being romantic: she had just gotten married and Paris was involved. But alas, everything came down to table manners. Admittedly, formal dining etiquette will trip most of us at some point. It's easy to forget or not know the rules. My knowledge has lapsed as I eat at home in isolation with my hubby in front of the TV during pandemic times. I found this video by Real Men Real Style titled the Ultimate Guide to Table Manners to give you a quick 101. It's funny with helpful brush-up reminders. FLIGHT ETIQUITTESince we are talking etiquette, it seemed right to mention airline passenger manners, too. Maybe you've experienced rude behavior during a flight or heard about belligerent passengers caught on video in the news now and then. Or, perhaps you've been pushed to it in a state of exhaustion on a flight yourself and not put your best self forward. Air travel can get hectic and bring out the worst in people. As a public service announcement, here's a printable that you're welcome to wear on your next flight. Consider it a gentle reminder for everyone to be chill and kind to each other. And if we all observe some passenger etiquette flights will be more pleasant, too. Over at Thrillist they offer a hearty list of manners to mind. I'm not sure if I agree with rule number 8 about hot food, but you can read the full list and see if you generally agree. THE PAST IS YOUR FUTUREThe next time you're at the airport waiting to check bags or removing your shoes to pass through security, remember that there have been many stories in the past to make your adventure possible. Isn't it remarkable that something people could only dream of doing 100 years ago we largely take for granted today? Once you've boarded the plane, stowed your baggage in the overhead and buckled up, consider what a marvel it is to fly. And then smile politely to your neighbor and honor your shared space before turning your head to nap. Dr. Bednarek's book she wrote with her husband is available to purchase. Details about the Walter Prescott Web Memorial Lectures Dr. Bednarek mentioned can be found over at University of Texas Arlington, Department of History.

In this episode of #thedeliciousstory, we visit with Ginger Johnson, expert connector, author, and coach, about how the world you live in is filled with the opportunity to connect, an adventure just waiting for you to grasp it. Her goal is nothing short of epic—to ignite your curiosity and help you find the thrill in looking out and seeing the possibilities when you engage with others. If you're asking, “Why do I need a refresh on how to connect with others?” The answer is because connectivity done with purpose will enrich your relationships and even spill over to positively impact how you live. WHERE DID YOU LEARN SOCIAL SKILLS?Who taught you your social graces? What were the significant takeaways from those lessons? “Do share. Be nice. Smile. Don't interrupt.” Is that the gist of it? It's likely that how you encounter other people and form friendships is influenced by those who raised you as well as the first people you really connected with. Ginger dives in to help us unpack old concepts we acquired from original connections and then review a new kind of attitude. What is “connectivity?” As a contrast, Ginger refers to “networking,” which is its antithesis. If you hear the word “networking” and think a tooth extraction sounds better, take heart. You can find joy and confidence and less pain in connecting with others if you approach it from a frame of mind Ginger explains in this podcast. MAKE YOUR LIFE RICH IN CONNECTIONI'd like to segue here with an honest personal experience. The truth is, I'm a nervous chatter person in public settings, which others probably misconstrue as an extrovert in action. The blabbering is actually cover for the introvert that I am. I get gummed up, worried about how others perceive me, and probably act either kind of aloof or whacky. If you can relate, then chances are, we should be friends. For some time, I'd been watching Ginger's videos about connectivity and reading a lot of her posts on LinkedIn. I was at once blown away by her energy and impressed by her suggestions. Finally, I decided I did want to try and improve my connection skills, so I purchased her book, “Connectivity Canon.”Right off, I was touched because she signed the book filled with vibrant yellow pages. She then vividly revealed concepts I could understand. The kicker was the action steps offered as an experiment to try immediately. Without over-revealing it, I admit the first exercise was fun and made a powerful impression. Ginger, as you'll discover, doesn't want any of your time wasted, and she doesn't riff off platitudes. She is a passionate storyteller driven to give ideas you can try right away. In fact, she provides three things each of us can do right now. Consider these a gift to lift you out of this pandemic hibernation! GINGER'S MEMORABLE MEALAs anyone who listens to The Delicious Story knows, in each episode, I visit with interesting people and ask each guest to share a memorable meal story. It's the way we vicariously enjoy the magic of a meal that brings people and precious memories together without adding the extra calories to the waistline! Ginger delivers on that promise with a charming meal memory that also serves as a love story. There is even the mention of the cult classic film, Rocky Horror Picture Show. The 1975 movie is based on the 1973 stage production of the musical of the same name. Rocky Horror is a parody tribute to science fiction films and B horror movies, for those who haven't seen it. The plot involves a young couple, stranded when their car breaks down. They venture into a castle where they encounter the head of the house, a Dr. Frank N. Furter, who is a mad scientist and transvestite. The musical is a romping great time with fabulous tunes, and a signature performance by Tim Curry in full-on black bustier. It's info that will help you understand Ginger's memorable meal story. And now, to the landlocked life of a Midwesterner, it is hard to fathom living in a place surrounded by mountains. And yet, Ginger describes her home in Talent, Oregon, and the Siskiyou Mountains to great effect. These peaks apparently aren't very tall but spread into Northern California and Southern Oregon, and are notable for their “botanically diverse coniferous forests.” Ginger's details of the place are lovely may give you a hankering to visit. ENRICH YOUR CONNECTIONS AND LIFEThe zest for connection that Ginger teaches can spill over and influence how you do everything else. It could truly be that significant. Consider this a gift as we head into a strange version of the holiday season, and hunker down in the desert space of the pandemic until spring and vaccines arrive. Ginger is generously offering our listeners a Delicious Story goodie of an inscribed copy of her book, “Connectivity Canon,” with a 50% savings! Use the code CANON50. Here's the link. If you care to join in Ginger's next Constructive Connecting 2-day masterclass scheduled for March 16 and 17 of 2021, registration opens soon with early bird offer opportunities if you sign up for her newsletter here. join the newsletter community with this link.

In this episode of The Delicious Story we chat with Stephanie Hoover, history author and podcaster, who researches and writes about true crime stories and the spiritualism movement of the 19th century. Stephanie digs deep to unearth events and people of intrigue and reveal historical culture and ancestors who often acted upon their belief in the supernatural. With nine books to her credit and the ranking podcast “Stephanie Hoover Has That Story,” she has amassed impressive knowledge of our fascination with spiritualism. Her latest book, “Pretty Evil Pennsylvania,” comes out in 2021.How relevant is spiritualism in life today? We discuss this during the show, so you can decide for yourself where you fall on the topic. From crossing paths with black cats to stepping on cracks in the sidewalk, many of us harbor superstitions. It's ingrained in our thinking, passed on by family folklore and nursery rhymes. Humans have been grappling with life's meaning and what comes after it for centuries. Spiritualism has helped fill the void of that unknown. To get a quantitative sense of how long we've been searching, Universe Today provides some quick numbers: human-like creatures have walked the planet for about six million years, but it's only been the last 200,000 that humans, as we are today, have been in existence. Our civilizations are younger still, with only 6,000 years in our rear-view mirror. Most of the spiritualism that we have, came from within that same frame of time. Throughout that greater era, we've struggled to rectify what we see with what we don't to make sense of what happens when the light snuffs out. Sometimes, the answers we create provide solace—and other times, the ideas simply freak us out. CLARITY SPIRITUALISM, SPIRITUALITY, RELIGIONFor anyone like me who's a bit unclear about the word “spiritualism” (especially when compared and contrasted with the concepts of spirituality and religion), here are the definitions: Spiritualism: (noun) Is a religious movement based on the belief that the spirits of the dead exist and have both the ability and the inclination to communicate with the living. Spirituality: (noun) The quality of being concerned with the human soul as opposed to the material or physical things. Religion: (noun) A social-cultural system of designated behaviors and practices, morals, worldviews, texts, sanctified places, prophecies, ethics, or organizations, that relates humanity to supernatural transcendental, or spiritual elements. Whatever your thoughts of spiritualism and communing with the dead, Stephanie is not here to judge but to report on what she finds. She tells you stories enthusiastically based on her in-depth research and skilled writing that give you something to think about—no matter where you rest on the subject ghostly spirits. A SIDE TRIP TO PUERTO RICO We then make a complete segue to talking food, and on that subject Stephanie explains another project outside her usual where she helped craft a layered narrative that brought together a cookbook called “A Taste of Latin America.” You'll find her anecdotes about the book a treat, especially if you know little of Latin American food and want to learn more. My limited sampling is based in Peru because my daughter lives there, but I was surprised to discover some carryovers to Puerto Rican food. As Stephanie explains, the cuisine is hearty, largely comprised of comfort dishes that have a lot to do with roasted meat, plantains, and starches. Think stick-to-your-ribs savory and flavorful fare and you'll get the idea.A prevailing item mentioned in the recipes I found online is something called pigeon peas. I'd not heard of them, and chatted briefly with my daughter to see if she had since she has traveled to other Latin American countries. She made the observation that potatoes are featured more in Peruvian food (because potatoes came from Peru), whereas beans are not so much (though, of course, there are plates that include them). Interesting! Anyway, it turns out that pigeon peas are a legume that came from India and have found their way into many Puerto Rican dishes. Stephanie was fortunate to find a Puerto Rican restaurant in her community in Pennsylvania (she was surprised and pleased). I was curious if Des Moines, Iowa had one as well, and it turns out we're on the map with one, too! (Double surprise.) How about you? Any Puerto Rican restaurants where you live? From Stephanie's description the food sounds deliciously worthwhile. PROFOUND SUBJECTS AND MEMORABLE MEALSMy favorite question to ask anyone in the field of history is to inquire as to how hopeful they are for the future given what they know of the past. I think you'll find Stephanie's answer both encouraging and insightful, not to mention a serious reason to dive in and learn yourself some history. If there is one thing that remains true throughout time, it's that people across borders and generations are inherently the same. We function on the same Richter scale of emotions from one people to the next. The circumstances of events vary, but our responses are predictable, and knowing that gives us something to work with. Stephanie then shared her memorable meal, a particularly delightful recall of a tradition that will have you hankering to sit around a fire roasting food, too. What is it about food cooked outdoors that makes it especially tasty?As I think about it, if fire is man's first discovery, is it any wonder that it continues to be such a strong force? We count on fire to give us warmth, keep the dark at bay, and heat our food. It can also turn on us if left to do so. There is something primal about fire, I suppose and sitting around one brings us in almost at a DNA level. What better place to allow the darkness to seep in close, all the while feeling protected enough to swap our very best ghost stories.

Until recently, the only thing I knew of Peru was that Paddington the Curious Bear (with tattered hat, old suitcase and all) came from there. The beloved character of children's books was made famous by British author Michael Bond, describing the bear that lived in “darkest Peru” before becoming a stowaway deposited at a railway station in London. My knowledge of the South American country all changed a few years ago when my daughter Alexandra moved there after falling in love with Lima, thereafter, making her home in Lima the South American city by the sea. She met a wonderful guy and launched her business there as well. In this episode of #thedeliciousstory, you'll have a chance to meet Alex and David and learn fascinating details about their cosmopolitan adventures—all while enjoying a virtual sampling of signature dishes of Lima!THE SILVER LINING OF A PANDEMIC LOCKDOWNThe Peruvian government was an early responder in addressing the spread of COVID-19. Even before the U.S. went into lockdown, the country mandated serious restrictions on their population, including a strict quarantine lasting over 100 days. It does this mother's heart good to know that her baby lives somewhere where lives and public safety are so important. I wondered, though, how she, David, and their little Shih Tzu dog named Charlotte managed to remain sane for almost four months of confinement in their fifteenth story apartment! For months, the three weren't permitted to go anywhere except to make grocery store runs (and only one person at a time), which became a treat. Restaurants, bars, and everything else was closed.Alex and David share the experience of their daily life holed up in a city that went nearly silent. They were fortunate in many ways, and provide some interesting insights into how the normally-noisy and crowded city changed after the start of quarantine.SIGHTSEEING SPOTS OF LIMAAlex and David describe details of a few more prominent amenities, and you can sense their joy in it, because they love to give friends and family a more intimate understanding of their city. You can glean ideas of the variety of attractions in Lima, a city made up of districts (each with its particular “flavor”). The parks and green spaces are an oasis for Lima dwellers to connect with nature. For Alex and David, their favorite is the Roosevelt Park (interestingly named after the U.S. President), which is near their apartment and became a mental health lifeline during the pandemic. Another treasured and particularly beautiful park they discussed is the Bosque del Olivar. The main feature of this large area of land is the forest grove of olive trees established by Spaniard Antonio de Rivera, who brought more than one hundred olive saplings from Spain in the 1500s. It is a wonderful place to walk and think about the history these trees have seen of the city, including when Peru gained their independence in 1821. A CITY OF EXCEPTIONAL DININGAlthough Lima isn't so much a tourist destination (but, instead, a brief stop to other parts of Peru such as Cusco), it is as stunning as it is a notable dining mecca. Alex and David delve into a few of the signature dishes there, including ceviche, or fish “cooked” in citrus, and anticuchos, which are grilled kebobs of beef heart. One dish I can report is always worth eating is lomo saltado. Anywhere I've ordered this during my visits to Lima I always find it tasty. Alex provides an overview of the influences of the foods of Lima, too. Think roasted and wok-cooked meats, a variety of seasonings with an emphasis on sauces, and you'll get some idea. And I bet you'll be surprised to learn of Peru's role in the history of spuds, which today are a mainstay all over the world! Like any city, Lima is a place shaped by hundreds of years of cultural diversity. Per Culture Trip, Peru has the second-highest Japanese population in South America, for instance, which is reflected in the Japanese cuisine fusion restaurants. I recommend a favorite that Alex has taken me to twice, called Kaikan. Lima itself is also the home to the largest Chinese population in the Western hemisphere!MEMORABLE MEAL STORYBoth Alex and David have enjoyed travel and have taken several trips together since they met. We finish up the interview with a savory story of a vacation journey to Croatia where they visited the cities of Zadar, Dubrovnik and Zagreb. If you are a seeker of the perfect hamburger—yes, I said hamburger—David can tell about his experience and exactly where you can go to enjoy one. Alex describes another dish she enjoyed at Bar Despacito (which, surprisingly for them both, has a Spanish name) that will surely make your mouth water. THE PERUVIAN CONNECTIONAnd about those bears. My research on Paddington did reveal that Peru is home to the Spectacled or Andean Bear found in Northern Peru. This endangered species has the special markings of a light face that gives it the appearance of wearing a mask. Andean Bears are omnivores and the third largest mammal in South America. Their only predator is humans. Author Michael Bond may have been influenced by this species of bear, especially since he originally wanted Paddington to come from “darkest Africa” until he found out there are no bears there. Not that I put too much stock in signs from the universe, but it turns out our family has some history with Peru before Alex moved there and planted her flag, too. Our “Uncle Andrew” as we now call him (the brother of Alex's grandfather's Aunt Ta) went to Peru 100 years ago with ideas of mining for silver, and was never heard from again by the family. Could he surface if Alex were to look him up in local records? Family stories suggest that he perished, but we'll never know for sure as his letters simply stopped coming sometime during the 1920s. But you needn't worry about getting lost in Lima (unless that is your goal)! Until you visit, you can at least lose yourself in the details and food described by Alex and David in this podcast. Try to imagine a world post-pandemic. I know we all are doing just that these days! That more “normal” future might include the charms of a visit to Lima, who knows!

If you enjoy good food, particularly when it's accompanied with good wine, then this episode of #thedeliciousstory is for you. This week I talk with Todd White of Dry Farm Wines about the benefits of natural wine, his journey in creating a business that sources the organically-grown varietals, and how nourishing your body with intention can be good for your wellbeing, too. At our house, wine goes hand-in-hand with the evening meal. We've spent years selecting, tasting and amassing a wine library of knowledge and preferences. And so, because I have an interest in wine, I was drawn to Dry Farm Wines when I discovered the world of sugar free, natural wines.I'd not thought about sugar in wine before that, nor considered that there were organic versions of wine. I'd assumed, and perhaps you have too, that the production of wine is a natural process, so what could make “organic” or “not?”In the interview, Todd walks through the difference with a good dose of science and explains how the wine industry operates today. He then describes his personal voyage and the accident that lead to his interest in natural wine, and how he has turned curating these wines into a successful business venture. At the heart of Dry Farm for Todd and his team are integral values that balance what they do. This is the core on which they build relationships with the growers who cultivate specifically for the organic wine market. And from there is the wine, where each selection must meet a rigorous criterion to be certified as a part of their catalog. SUGAR AND ALCOHOLThe subject of alcohol and wine is an interesting one, particularly as it relates to health. I like to think of wine as “healthful,” but it does contain alcohol, which is not particularly healthful. Scientists periodically dispense studies which seem to suggest moderate drinking is acceptable and perhaps even “healthy,” but I like to hold onto that notion. However, per an article over at the Mayo Clinic, the distinction of moderate consumption is based solely on underlying health. A person with certain conditions, for example, can't imbibe “moderately” when compared to a healthy one. Some conditions do not permit alcohol consumption at all.So, alcohol is always a consideration when drinking wine, but it was the sugar content I'd not thought about that captured my attention. Todd delves into the role of sugar found in most of the commercial wines on the market, how it becomes part of the wine, and why it's an issue for those trying to live a healthy lifestyle. Todd provides a robust explanation of how the sugar and higher alcohol content make the wine we drink generally more dangerous when consumed over time. I could almost hear my pancreas screaming, given I have more than thirty years of hearty commercial wine consumption under my belt. Todd described his personal choices of diet, meditation, and conscious consumption in a way that seemed both daunting and admirable, but with a rational that anyone who takes a long view of their life would want. For those like me, I'm all about baby steps after what feels like a lifetime of impossible reversals. As I listened to Todd, and maybe you'll think this also, I wondered, could the simple action of drinking a healthier wine be the cornerstone to other healthy choices? THE DISTINCTION OF YEASTYou may feel a need to put goggles on and pull out a Bunsen burner when Todd explains the science of yeast in Dry Farm Wines. You can listen and let him do the heavy lifting of walking you through the natural yeast found on the grape versus the cultured yeast pumped into nearly all the commercial wine we drink. And it is that yeast that plays such an important role in the sugar and alcohol content as well. Clearly, Todd loves talking about how a Dry Farm wine differs, and sees it as a pure and healthy alternative. As you listen, see if you don't get the sense that he is a passionate crusader for what he offers, not because it is a “product,” but because Dry Farm embraces a lifestyle he advocates. Todd nearly waxes poetic as he details the story of the growth and fermentation process of the wines he and his team select to endorse. When I drink a glass of wine, I like to imagine some farmer devoted to his land, a proud craftsman for what he makes. But nearly all the wine available at the market are actually more manufactured where the process has been industrialized to make for a consistent product available in mass.In contrast, Dry Farm Wines do meet with my ideal of this earthy and natural process where hands and hearts are a part of every bottle. Todd likens it to the difference between a corporate organic food you select at a grocery store versus something you purchase at a market directly from the farmer who grew it. There is connection that is more important than a mere transaction. And as we all come more to terms with the fragility of the planet each day, the operative word “dry” involved in the cultivation of Dry Farm Wines is important, too. Again, Todd can go on at length, but shares a short and understandable detail of how water is carefully used in the growth process. FEED YOUR HUNGER FOR CONNECTIONWe finish the interview with Todd sharing his memorable meal story, which is lovely. The details hail to times when we've enjoyed the social time of a good meal. It's a special event carefully planned where the food is good, the wine is flowing, and the conversation and friendships are authentic and rich. You can almost taste the brined chicken and chilled seasoned asparagus Todd describes. But more nourishing is the moment to savor and linger. Why do we breathe in and out each day if not for the delightful moments of connection that make it all worth it? CLEARING THE AIRI reached out to Dry Farm Wines for an interview and was both shocked and thrilled to garner some of Todd's time to share his story and mission. I add here that I've not tried these wines but plan to change that immediately, so we have now joined as a subscriber and ordered our first shipment! As I said earlier in this post, my husband David and I know a good thing or two about wine and have amassed a savvy wine palette with the wine bottles to prove it. We will conduct a tasting of Dry Farm Wines and share our experience with you in a future post. In the meantime, I'm convinced enough that Dry Farm Wines merit your attention if you enjoy wine but also want to make healthy choices, and so I have signed on as an affiliate. You can check out Dry Farm Wines and take advantage of the special offer they provide via The Delicious Story link here and earn one additional bottle for a penny with your first order.

Food, particularly plant-based produce, is anything cultivated for the purpose of consumption. Or perhaps the real definition is broader. For instance, what about foragable plants that grow randomly in nature? Today on #thedeliciousstory, we chat with wildlife biologist Karen Viste-Sparkman about this more ancient path to food. As a city dweller, I count on obtaining food from the grocery store and mostly think of what I eat as coming from an agrarian model. However, long before the agricultural system developed, and well before the Europeans landed on the continent, Native Americans tended to the land, grew crops, and often foraged from the earth for their sustenance. In Iowa, the land was mostly covered with tallgrass prairie. In this interview, Karen takes us on an audio tour of the Neal Smith National Wildlife Refuge. There, we walk through prairie and oak savannah brought back much as it was hundreds of years ago. We also explore some of the plant life available for the picking, literally, to use for a dish at the table or for a hot drink. NEAL SMITH REFUGE AND THE FOUNDERKaren explains how the refuge began with 300 acres and grew to the 6,000 it encompasses today. In 1990, their goal was an ambitious one: to return the land to the condition it was before the settlers came and turned it into farms and towns. Remarkably, it all began with a change of opinion about nuclear energy, which thankfully left Iowa with one less power plant and the opportunity to enjoy an oasis instead. Located in Jasper County, near Prairie City, the park offers walking trails, an educational center, and a scenic drive through the refuge to see bison roaming the land. This was the vision of Neal Smith, a former American politician who served as a member of the United States House of Representatives for the Democratic Party for Iowa from 1959 until 1995. Prior to his service in the House, Smith was a WWII bomber pilot, an attorney, and lifelong advocate for the environment and projects that permit Iowans to connect with nature. Per an article in the Des Moines Register from March of 2020, Smith celebrated his 100th birthday this year and was supposed to be honored publicly for the positive legacy he has had on our state, but COVID-19 derailed the plan. Celebrations aside, we have Smith to thank for features such as the refuge that bring Iowans and visitors from outside the state to beautiful attractions. Smith is associated with several other venues as well. In addition to the refuge, there is the Neal Smith Trail, which starts in Des Moines and winds through the Saylorville Lake and Big Creek areas. There is a federal building in downtown Des Moines with his name, too, and he and his wife are behind the Neal and Bea Smith Law Center where they both earned degrees in law decades earlier. A LITTLE NATURE ON YOUR PLATEFor anyone who hunts or fishes, the idea of eating from the wild isn't strange at all. But somehow, at least to me, foraging for the unplanned bits of nuts, berries and other edibles seems more of a stretch. Other than morel mushrooms, I was less certain about the viability of this practice, although I've interviewed octogenarians through Storied Gifts who have mentioned dining on dandelion leaves for salads, and who also enjoy the sweetness of wild strawberries and rhubarb. It turns out that foraging is a practice many embrace, but as Karen points out, you MUST know what you are doing before you start grazing from the wild. A few resources that can help you explore the subject beyond this interview include:•Midwest Wild Edibles & Foragers Society•Edible Wild Plants•A Beginners Guide to Wild Edible Plants in the Grinnell AreaKaren detailed several plants that you might find worth eating, including sericea lespedeza, stinging nettles, and wild leeks. The article “Make the Most of Ramp and Morel Season,” over at the Des Moines Register offers up photos of the ramp, which is a popular leek found in the spring on the forest floors in the Midwest. Interestingly, several of the plants Karen mentioned, such as the sericea lespedeza and garlic mustard, are not native to Iowa. In fact, they are invasive plagues that take over wherever they root. These weeds are the bane to the existence of farmers and gardeners who lament their intrusiveness and struggle for ways to eradicate them. As much as it would be wonderful if we could help eat them away, the weeds have encroached unwanted for decades and continue to spread. If you have a hankering to forage, however, why not take out something that places like the Neal Smith Refuge are trying to keep clear of their prairies and oak savannas? If you google garlic mustard, for instance, you'll find a number of recipes for pesto, but I thought this one called Garlic Mustard Shoots with Ramp Butter by the Forager Chef looked particularly interesting. And yet, while foraging may be deep within our heritage and DNA, for those of us who prefer things we purchase under cellophane it is an adventure that could take some effort. CONNECT WITH NATUREWhether you have foraging in mind or not, in these cloistered times of the pandemic, any respite that brings us in touch with nature is welcome. As Karen details the flora and fauna available at Neal Smith, you can begin to relax into the notion of beautiful vistas dotted with oak trees and stretches of land covered in tallgrasses. So much of the time we look farther afield for ways to take a break and experience something unique, and thereby avoid those places that are nearby and available to everyone. Neal Smith is a way to not only commune with nature, but to do a bit of time travel and head into the past only 20 minutes out of Des Moines.

If you've been inclined to feel a bit jaded about the world (or is just me?) then this episode of #thedeliciousstory will revive your hope in humanity. And how will you get to that happy state of mind? With a little help from the past, of course. For this interview, we visit with history blogger Howard Dorre, an unapologetic history enthusiast who is “plodding” his way through research into the presidents of the United States. As you listen, you'll discover how he migrated from trudging along with a small audience to flying high and capturing the attention of thousands of thrilled followers. Plodding Through The Presidents began in 2013 with Howard's simple self-improvement goal to read biographies and learn. And from there, “the rest is history” as it goes, because soon he became so enthralled that he began to dig deeper into the scandals, myths, and mysteries of our country's presidents and found he liked sharing what he learned. And as he excavated further, that's when things got really interesting. Mixed with Howard's excellent writing and keen observations, he takes the audience of Plodding on an ongoing history romp. With titles including, “Facts, Firebolts, and a Founding Fetus: An Update,” see if you don't want to go ahead and read about George Washington's gestation story! Howard's irreverence is such fun I found myself guffawing immediately, egged on by scintillating titles such as “Andrew Jackson's Slut-Shaming Evolution,” and “How to Teach Your Baby About Slavery.” Once you dive in, you too can get a belly-laugh learning about the very underbelly of our past. PASSION AS THE GUIDEI was lucky to “find” Howard, not only because there is so much to learn by way of plodding with him, but also because he is creating this information out of love for the subject. Howard is a project manager by day, a spouse and dad fulltime, and then a roving history warrior in between those roles. You'll hear how Howard balances it all with the support of his wife, Jessica, who is his co-host for the podcast they've launched as well. During their episodes, the couple shares a lovely banter that makes subjects such as John and Abigail and smallpox a delight. Who says a plague can't be fun? But honestly, I'm a sucker for anyone who does something worthwhile for the pure joy of doing it. People rising to learn and create is a story I never tire of hearing. See if you don't feel inspired by Howard's journey and the pleasure he has for producing his work. THE ADAMS FAMILYI'm the first to admit that my grasp of history can be spotty, so here I mention the two Adams discussed during the podcast as a favor in case you suffer from Adams confusion as well. John Adams: John Adams was the second president of the United States from 1797 to 1801. Since everything I actually “know” about history I learned from movies and musicals, just to place Adams, he was the VP for George Washington before becoming president. He is NOT actually featured in “Hamilton,” the musical, although he was one of Alexander's best buddies and fellow federalists. On the other hand, Adams is one of my favorite characters in the musical “1776.” I'm thinking of the song “Sit Down John” as a great example. John Quincy Adams: John Quincy Adams was the sixth president of the United States from 1825 to 1829. He was John and Abigail Adam's second child and first son. This meant he received all the pressure associated with being the firstborn boy. Howard explains how this played out for John Quincy, and you can decide for yourself whether the force of helicopter parents was a good or bad thing in his case. THE FOUNDING PRESIDENTS AND FOODSeveral of our Founding Fathers observed food preferences that they swore by for health. Howard teases out a few examples during the interview, but my favorite was about George Washington and his unusual morning habit. For those of you who are chocoholics, you'll totally approve. And he didn't eat the stuff, but John Adams held strong opinions about manure. This was because Adams was actively involved in producing food much of his life, and manure was an important foundation. Adams kept a diary throughout his days with the understanding it would be read in the future, and in it, he chronicles his secret-sauce recipe for quality manure. Back to the edible side of things, Howard also talked about George Washington and dining at Mount Vernon during Christmas and the pie that accompanied it. Apparently, there was this thing back then with massive pies filled with all manner of fowl. Personally, I'm oddly disturbed by the concept of mixing meats, but I understand this is not the case for everyone. Howard's story has me thinking about the nursery rhyme “Sing A Song of Sixpence,” and it turns out there is an interesting correlation story there as well. Savory pies go way back to our earliest days, but it is medieval Europe, where the art of the savory pie is fleshed out and noteworthy as an influence to the dining experience at Mount Vernon. The discussion of bird pies makes me think about all the interviews I've conducted with older people here in Iowa for family legacy books. I've learned of a favorite rural dish called pigeon pot pie. Variations of pigeon pie include pigeons in noodles or dumplings with the same salty sauce and meat. The closest I've come to this is chicken pot pie, of which I now have a hankering and found this recipe over at All Recipes with more than 12,000 5-star rankings. LET'S PLOD TOGETHERHoward's podcast is a frolic through interesting stories from some of our presidents and our history. We do end on a hopeful note in this #thedeliciousstory episode, too, which you'll find when you listen. Our past is full of crazy times, but somehow the pendulum keeps swinging, and along the way we make progress. Can we keep democracy going and improving? If our past is proof, we just might manage it. JOURNAL PROMPT!John Adams wrote for posterity with the belief that his diary would be important as part of history. Do you write in your journal or perhaps even on your social media pages with the future in mind? If you knew for certain your thoughts would be read by later generations, how would it change what you write?

There is almost nothing more essential to our existence than food, and nothing as deeply personal for humans in particular. Think about it: we communicate through food, express culture via food, and forge connection when we eat together. Food binds us to the earth and reminds us that we are equals in our need for nutrition to survive. This week on the #thedeliciousstory, we visit with Michelle Book of The Food Bank of Iowa who explains the status of food insecurity in Iowa. In doing so, she also lays out the toll of human suffering due to hunger and explains some surprising ways in which we can benefit with more inclusive access to food. SHARED SUFFERING IN HUNGERI was surprised, and perhaps you will be too, by how long The Food Bank of Iowa has been around. Michelle details the history of the organization, their relationship to Feeding America, and their role in assisting food pantries in 55 counties around the state. Perhaps what is most startling for a local listener is the level of hunger Michelle points to in Iowa BEFORE the latest pandemic crisis. She breaks down the numbers during the interview and also reveals the exponential growth of the issue we are facing right now. We all deal with fear at some point. It's unavoidable. Even if you're not personally facing hunger, you can appreciate on some level what fear of your own survival feels like. For those who are at greatest risk and don't know where their next meal will come from, the suffering is tenfold. Maybe you have faced that fear in the past, or have neighbors and friends who are facing it themselves. I once heard someone refer to the monthly bill-paying ritual as “keeping the wolves at bay.” I've never lost that imagery over the years, especially in the context of those who have the least.And oh, how the wolves do howl. From month to month, they circle and encroach. Without resources, some are faced with an insurmountable hurdle—one they face day-to-day. What has to get paid first? Most likely, rent. Then, the car if there's a job that requires it. By the time they cross off essentials, there may be little, or nothing, left for food. These are the people who come to the food pantries. And these days, the people in the lines at the pantry include so many who never imagined they would face this need. As Michelle explains, food insecurity is nothing new for Iowans. Michelle details where we were in terms of hunger post the 2008 recession. The recovery has not been equal or fully realized by many who often work fulltime earning and unlivable wage. As of data reported in 2019, 1 in 10 adults and 1 in 7 children are struggling with hunger. The pandemic has exponentially impacted Iowans increasing the roster of those who are suffering. It's understandable to feel paralyzed by the numbers and to wonder if hunger is an issue that that can quickly and practically be addressed. One piece of the answer that many people don't realize is that we all benefit when everyone has access to good nutrition. Per the Center for American Progress 2010 data, each of us pays more than $500 per year for hunger-related problems in the U.S. due to lost economic productivity and increased health care costs. Simply by assuring adequate nutrition, we address future problems before they arise. KICK FEAR AND DO SOMETHIHNG I asked Michelle about the issue of food waste as one way to help solve food insecurity. Pre-pandemic, the issue was daunting. Per the UDSA, in the United States food waste was estimated at 30-40 percent of the food supply, meaning approximately 133 billion pounds (and $161 billion worth of money that would have gone into the economy) lost in 2010. Certainly, food waste is an important issue, but you'll be stunned by the situation as it has unfolded recently, and how these new developments are impacting the donation chain for The Food Bank of Iowa. Circling back to the issue of the fear—which we may all be harboring these days—the alternative is the opportunity to take action and help reduce human suffering for our fellow Iowans. Michelle offers ways you can help The Food Bank of Iowa. It feels wonderful to work with an organization which has decades of a proven record for bringing food to those who need it most. No food or action goes wasted. Usually, on The Delicious Story I ask the guest to share a memorable meal. I'm sure you will feel the goosebumps on your neck as Michelle shares her experience. It's the kind of gut-wrenching account that puts a face on mere data. By assuring we each have a place at the table, we make the world better. By giving fear the boot in exchange for action the return is something more precious and dearly needed, a sense of hope. Postscript: I made a commitment at the beginning of this year to donate the cost of one meal per week to The Food Bank of Iowa. I have been practicing fasting to lose weight and have also been exploring the benefits of eating less. It's a small action which has left me humbled. Each time I opt out of heading to the fridge, I'm reminded of how fortunate I am to have the choice to eat or not. I think of those who don't have the luxury of a choice. If you'd like to support The Food Bank of Iowa here is where to begin.

The mention of stuff—from the clutter in the basement and the garage to the pictures and items we treasure but have so many of—can, for many of us, elicit stress as well as guilt. We have baggage about what we cart around in life. Teri Ernst and Courtney Work of Preserved LLC understand that burden well, and work with their clients to gently free them of it while keeping the best of what matters. In this episode of #thedeliciousstory, the two of them talk about the process of decluttering and how you, too, can feel pleasure in the space where you live and the things that surround you! HOW THEY MET AND HOW THEY WORKAs the interview begins, you'll note what a marvelously joyful collaboration there is between Courtney and Teri. The real surprise is how they joined forces to create Preserved and how their differences and similarities have worked so very well together. The two of them began their venture in business in 2018, and since then have enjoyed rapid growth, precisely because of their approach and personalities. There are many organizing and minimizing gurus to tap into from books, videos, and websites, but for many of us we need a greater push to get things done for real. At no other time can this be more overwhelming than when you need to make some changes in order to age in place or right-size your home. Our things are all placeholders that mark where we've lived and what we've seen. And, as we move along in life, we accumulate more evidence, which we find hard to part with later. Those things are all the vessels of the chapters behind us. When you understand that connection to stuff, is it any wonder we have problems getting rid of things? Courtney and Teri get this, and that's why they work diligently with clients to keep the treasured part of the stuff—the memories and evidence that are real and valuable, and not truly locked in the general “things” we possess. Preserved is about helping clients find the balance between the things they and the relevance to their lives right now. Courtney and Teri help their clients flip the thinking from the classic downsize dialogue—it's not so much about releasing from your past, but bringing the best it with you into your today. “Out of clutter, find simplicity.” Albert Einstein THE TRUE VALUE OF THINGSI can't tell you the number of estate sales I've seen with tables upon tables of collectable items—antique glasses, bobbles and porcelain figurines, all on display for passersby. At some point, all the possessions around us could become the fodder of such a sale, because the younger generations seem not to be too interested in taking this stuff off our hands!Hiring pros like Courtney and Teri helps people have the conversation objects with monetary value, and more importantly those with emotional value. It's interesting how much of the time the two don't coincide. I think you'll find Courtney's story about this issue sums up the point nicely. BRIDGES OF MADISON COUNTY TRIVIAAs you listen to this interview, I guarantee you'll start to feel a lightness about the notion of organizing your things. And from there, we segue to food, and the chatter takes a yummy turn. First off, I find it hard to believe that the movie Bridges of Madison is 25 years old. Where has time gone? I remember guiltily reading the book while my husband jibed me for reading a romance story, but literature opinions aside, the movie, directed by Clint Eastwood, was a good film. Eastwood knows how to focus on the character development and storytelling in a way that helps a movie unfold. Merle Streep provided one of her stellar performances in Bridges, too, and the scenery of rural Iowa was beautiful. But until this interview, I hadn't given the food scenes much thought. Although, I remember that Francesca, a farm wife, was in action in several scenes preparing meals, and most especially the romantic one with Robert Kincaid. I'll have to watch it again, and you may want to as well, now that you know some inside trivia about the food featured in the film as explained in this interview! …AND MORE FOODOn the subject of memorable meals, Teri shares a lovely one that takes place in Mexico. In these tales, the most delicious aspect of a meal story is what we archive—the place and the people. But it is the extra spark of the unexpected in those meals that really gets us—that realization that the moment is special and it must be remembered. That's the part I hear over-and-over again. There was a brief discussion of peanut better BLTs by Teri, too. She insists this is a worthy food combination to try. I'm not opposed, but have not thought seriously about playing out the experiment yet. The idea of peanut sauce working in tandem with the bacon seems scrumptious, though. Bacon is such an obnoxiously tasty food. At moments when I yearn to go vegetarian, it's usually bacon that pulls me back in. There was also the mention of chocolate mayonnaise cake by Courtney. I didn't ask for the recipe, but now I wish I did. If the idea of moist chocolate cake sounds appealing, then you can check out this recipe over at Spend with Pennies. YOUR RELAXING SPACEIn writer Wendell Berry's book “Farming: A Handbook,” he provides a powerful imagery about stuff we gather in a quote, “Don't own so much clutter that you will be relieved to see your house catch fire.” The things we bring in are supposed to lift us up and provide aesthetic pleasure and comfort. Too many of us, especially those of us who are older, may not feel that way in an overstuffed home of things. And so long as you're alive, it is never too late to make a change and remove things for an expansive change of mind. And it's also okay to know when you need to hire someone in to help make that happen! Especially when they're as unforgettable a pair as Courtney and Teri of Preserved LLC.

This is an interview about how to make your food look good—and I mean REALLY good—in photographs. In this episode of The Delicious Story, we talk with accomplished food photographer Jena Carlin about the art and process of producing beautiful images of food and home. But her story serves up inspiration, too reminding each of us that we are the creative of our lives as well. Jena's photos capture food such that you don't even have to eat it to realize how delicious it really is. And a quick look at Jena Carlin Creative will open your eyes to the sumptuous quality of her work. You can almost reach out and pick up that carrot and the acorn squash blasting forth from a picture with vibrant color. In an instant, you imagine yourself crunching into the carrot and tasting the savory sweetness of the squash diced into cubes and ladled out for service. In another image, there is a Thanksgiving spread that begs you to walk into the picture—a table so exquisite you can sink into the moment. The bird is golden, and the sides of Brussels sprouts, cranberry sauce, mashed potatoes and stuffing are just a bite away. The signature of Jena's work is that her photos are all stunning, and almost always pull you in with story. THE RECIPE OF A GOOD IMAGEI talked with Jena about that “feeling” of a story in her images and asked her to explain her process and how she achieves this in each piece. Jena walks us through the steps and shares several influences that lend her to success with this, all of which you can hear during the interview.And for those of you who thrill over home goods, you'll feel a strong bond with Jena, because often it is the unsuspecting item that she wants to incorporate in an image (such as a tureen or tablecloth) that acts as the impetus for the food she features.I never get enough of a touching story, and the heartfelt memorable meal story of Jena's is particularly sweet. If you love family moments, the generosity of love and good food, then you may tear up a bit with her memory. THE ARTIST OF YOUR LIFEAs our tagline says, The Delicious Story is a space where we chat with interesting people who share memorable meals. In between we hope to encourage you to reach for the luscious bits of your life, too.Jena's certainly qualifies as interesting and her passion for creativity is motivating. She walks us through her focus during college, and then on to an internship opportunity that helped her flourish and learn the kind of work she wanted to do. Jena's experience might be the spark that invites you to express your creativity, too. And this podcast is particular timely in that Jena is hosting an online summit titled: Mastering the Art of Photographing Food. The event runs in early July, and you can learn more about that event here. Jena also produces dazzling work and content for her lifestyle blog called Little Rusty Ladle which is often how people find her. You'll discover recipes, ideas of crafts for children, and photography tips, and even learn about the life she and her family live in rural Wisconsin. Jena explains she is drawn to texture and light in the compositions she creates. There is a metaphor in her artistic process. We are each the artist of a life, pulling in the bits of texture and light to manifest our story as it unfolds. Unlike the captured moment of a photograph, we each have the opportunity to restyle and rethink for moments beyond the blink of an instant.

The world seemed difficult enough back in late April when I interviewed Don Shanahan of Every Movie Has a Lesson for #thedeliciousstory. But now in June things have gotten hotter still, so I offer you a reprieve from the news with this episode. Sit back and enjoy. Don believes that every film—epic or contained, big-budget or small—has lessons to impart about life. And once you meet Don, you'll discover how he came to this belief. Teacher, spouse, and dad by day, Don has worked more than a decade at the craft as a movie reviewer and become a respected resource for those who want to know which films are worth their time. Admittedly, even as a movie fan myself, the idea that every film has life wisdom to extoll tickled my cynical tendencies. But in the end, Don had me convinced, and I bet you will be, too. He'll also have you thinking about how movies are an essential tool, as they're the most consumed art form on the planet. START WITH THE INDISPUTABLE ÉCLAIRIt was good fortune discovering Don by way of an article that ranked influential movie reviewers (where he registered high on the list). Don's work is what earned him that respect because he knows his stuff. To say that Don's writing is stellar is not enough. His descriptions of movies deftly delve in with robust insights of the craft and those who make the magic happen. I'll point to one example in his review of the The Two Popes, which aired on Netflix in late 2019. Don certainly covers the plot, the quality of the direction, and cinematography impressively. Then he focuses in and speaks almost poetically of some of the lessons one can consider by watching the film. I love Don's description at one point when he details the drama manifested in the process, which culminates in the selection of a new pope. “Something like the tedious election of the conclave to select a new Pope becomes a staccato milieu of amplified pen clicks, creased paper, dropped bingo balls, and clanging furnace doors. Built as a play of hopscotching through decades, McCarten's narrative builds big decision suspense nearly on par with a sports movie's swell to get a victory.” I'll just say here that his talent calls me to strive in my use of words in a piece! And if you've ever held a dream to build something outside your day job (like Don did), then you'll appreciate his story of turning this part-time gig into a substantial space where thousands turn to him for his opinions about movies. Since we talk memorable meals here on #thedeliciousstory, I asked Don to discuss a film he finds notable for both its lessons and the use of food. I was initially surprised by his choice of Simply Irresistible starring Sarah Michele Gellar and Sean Patrick Flannery. However, in short order, Don made his case for the film, and now I want to see it again soon. See if you don't agree with Don. By the time Don chatted about the eclairs, which are featured prominently in the movie, I was craving for one myself. If you want to try your hand at making a version similar to those served up by Sarah Michele's character, this recipe over at Tasty Kitchen claims to be much the same (except filed with caramel rather than chocolate). WHEN PASSION IS YOUR GUIDEI never tire of talking with people who reach for something and create. Don's story of consistently building his chops in writing and reviewing to later become a noteworthy critic of films is inspiring. In recent years, Don has worked with others to help bring diversity to the voices of movie reviewers in the industry, and talks about the work of Chicago Indie Critics in particular. I was also surprised to learn how Rotten Tomatoes movie ranking system works, of which Don's reviews are factored into the ranking. He is also a contributor for 25yearslater.com, where films that have hit their 25-year anniversary are discussed. As an aside, I'm shocked by how much time has passed when I consider that two of my favorite films—Forrest Gump and Shawshank Redemption —have just reached their 25-year milestone. Since each was released, I've made it a point to watch both at least once a year. FOOD IN THE MOVIESAt the time of this interview, going out to the theater wasn't an option, and we delved into how things might change for a time—or permanently—as far as the movie theater experience. But most of us do love movies and have access to them through so many portals now that we're still able to watch and enjoy. In fact, in the face of the temporarily-closed theaters, I even talked about my frustration with too many options. I spend more time looking for a film rather than watching them. They call this “choice paralysis.” Don offered up the helpful resource of justwatch.com. Check out what he has to say about how it works during the show. We discussed some of the iconic films which feature food as a primary character, too. You can listen to the podcast to see if you recognize the movies. What ones would you add to the list? Please share your comments with us!Films take us to places outside of our personal experience and allow us to view the world from a different perspective. We escape, we transcend, we laugh and cry. And in between all the vicarious living, we pick up nuggets of wisdom, too. It's not a bad way to spend about 90 minutes of time when you consider all that is returned. Here is the link to Don's latest reviews so you can ponder what you might watch next.

What's for dinner tonight? If you have NO idea, but you and a few people in your home want to know, then this episode of #thedeliciousstory is what can help. You'll meet Marie Fiebach of Feed Your Family Tonight who helps people turn this kind of meal-planning angst into delicious and healthy food on the table. You know the drill if you're in an active family—there are all those commitments after work and school that need to be done, plus things to do to prepare for the next day. Somehow, there is a meal that needs to get squeezed in before everyone calls it a night. Be honest…how many times has the answer to dinner turned into swerving into a fast food restaurant drive-through? Marie knows this pain because she heard so many talk about this problem. They wondered how Marie managed to bypass fast food, herself, and routinely serve real meals at home. Marie had figured out the answer for her family, and when others asked her about it more and more frequently, she went on a mission—and built a business—to help others do the same. The biggest revelation for Marie in answering the quandary of dinnertime came when she learned about reverse engineering and how to better approach the question. I marveled at how she flipped the question, and I think you will, too. Her point made so much sense: “If you don't know when you're going to eat, there's no way to plan what you're going to eat.” FOOD RUTS AND SENSITIVITIESWhen I hear “meal planning” I immediately feel intimated, as though faced with a blank page and an assignment to write. It can seem overwhelming to plan ahead when you haven't even decide what you'll eat tonight. However, you'll quickly discover during this interview that Marie has easy and fun ideas to break down that planning into bite-sized pieces. And she even provides this free downloaded meal planner (link) to help you get started!If you feel stuck in a menu rut, Marie offers ideas to help you expand your horizons. Her logical process of exploring new dishes will make so much sense that you'll actually enjoy considering new ideas to add to your menu list. Marie's story about her family's discovery of Lebanese food was particularly charming, and left me with a craving for stuffed grape leaves. One of my favorite meals to enjoy with my brother and sister-in-law was stuffed grape leaves, which were served with hollandaise sauce as a decadent and tasty addition. Stuffed grape leaves take some time and preparation, but as Marie explains, the ritual of making them together with her family has become a part of the joy of the dish. I found this wonderful step-by-step process over at Feel Good Foodie if you feel like giving them a try. Marie's method for determining the “winners” and “losers” for meals that make it into the permanent rotation on her family's menu was funny, and yet it will resonate for those of you with several mouths to feed. And, these days, as everyone has food sensitivities, the planning ahead allows for accommodations of these as well so that a meal can be enjoyed by everyone sitting at the table. In fact, when it comes to food allergies, eating at home looks to make life so much easier than trying to navigate a restaurant menu (and Marie talks to how to do this, too).EVERYDAY EATINGGiven the timing of the pandemic, I thought Marie's points about how dinnertime has become much more compressed were helpful. These days, the question has become more significant, as many of us share more meals together in close confines. Marie's recipes and her podcast are sources for real people dealing with the daily issues of eating at home that apply not only to the lives of busy families but also to the realities of living in “the new normal” of COVID-19.Do you struggle with leftovers, for example? Marie's suggestion for how to turn bits of this and that into dishes to share with everyone at the table was truly inspiring. MEMORABLE MEAL AND DINNER TONIGHTI think that any meat and vegetable that is roasted is simply marvelous, so Marie's memorable meal captured my interest right off. And that the meal took place in Italy just made it more lovely. I challenge you not to be head-over swooning when you hear her story. The theme of chicken continued when I asked Marie what her family would be eating for dinner at the end of this particular day. She talked about Tequila Lime Chicken with Mango Salsa, which sounded fabulous, fresh with just the perfect zing. You can find the recipe here.The question of dinner needn't be such a chore. With the helpful tips and ideas of Marie Fiebach from her recipes and podcasts, you'll find easy actions you can take to make dinners enjoyable for you and your whole family night after night.

You've probably heard the phrase, “You're never fully dressed without a smile.” And you can appreciate the sentiment, because something does happen when you feel the corners of your mouth lift. It's as though your “look” were, indeed, finally complete.And while you literally AREN'T dressed without your clothes, what you wear can also affect the way you feel just like how you feel can affect your look! Perhaps the idea is self-evident for some of you, but in this interview with Nancy Dilts on #thedeliciousstory, I found this connection fascinating: it turns out the garments you carry on your person really do shape your attitude.For example, if you go into your day frumpy, you'll feel dull. That state of “blah” is no good for you or the people you encounter. And yes, it will impact how you come across to others.In this episode of #thedeliciousstory, prepare to refresh your thoughts on the importance of your wardrobe. We meet Nancy Dilts, wardrobe consultant based in Minneapolis, Minnesota who talks about how clothes can inspire you, as well as ways to shop with sustainability in mind. THE IMPACT OF YOUR CLOTHES ON YOUI'd read some of Nancy's posts on her website after finding her on the internet and was quickly ready to embrace her business because of her balance of interest in style and a sustainable approach to clothes shopping. It helped that her posts were informative, and voice is authentic. The questions around the clothing industry's impact on the planet is something that is enormously concerning. Over at BBC in the article “Can Fashion Ever Be Sustainable?” we learn that fashion accounts for 10% of global carbon emissions, 20% of wastewater, and sucks up more energy than aviation and shipping combined!Nancy utilizes consignment shops and wardrobe consultations to help people of all genders figure out their personal style. But frankly, while I'm all about the conscientious shopping, I'm not a clothes shopper and don't usually give what I wear much thought. So, beyond the concept of recycling clothes, my opinion of personal style was ambiguous going into this interview. I mean, what do clothes REALLY do except protect our bodies, our modesty, and create an image to present to others?Not long into chatting with Nancy, I was blown away by her ideas and the elegance of her thoughts. I vigorously jotted notes and bolded quotable bits as she spoke, and I know you'll find her just as enlightening. Whether you appreciate the importance of style or are more indifferent, you'll be surprised to discover the potential significance of attire to your sense of wellbeing. For example, these days as we all spend more time at home, perhaps you've noticed a shift in your attitude based on what you wear each day. Maybe you dress more causally and have even opted to relax your personal hygiene routine as well, showering later in the day (or not at all). How have these relaxed changes impacted your mood and your thoughts?Nancy suggests that, whether it's just for you or when you'll be in public view, dress as if it matters because of its impact on how you feel. Nancy goes on to detail an experiment which proves the point, which you'll doubtless find fascinating. “Using your clothes as a way to feel better actually does work.” Nancy DiltsDID YOU KNOW YOUR BEAUTIFUL?When we touched on the idea of flipping the clothes shopping (which includes trying things on and viewing yourself in the mirror) experience away from any sense of shame some of us have, Nancy really started to grab my attention. The best part was when Nancy said:The clothes you wear that don't fit are not about you, but about the garment. Nancy works to help her clients understand that every body is beautiful. When trends don't work, or clothes don't fit, then it's the trend that's not right, or the article is too large or too small. You are fine. The most important job your clothes take on is to make you feel good, and if they don't achieve that, then it's the clothes that are the issue. “If something is not right, it's because the clothes are not right for you.” Nancy DiltsNancy delved into the subject of fit quite a bit. You'll be surprised to learn how to turn consignment items into clothes that are a totally perfect fit for you, all while being more environmentally conscious and saving money.YOUR VICARIOUS MOMENT IN ITALYPerhaps because travel is off the table for a while (until we figure out how to do it more safely in the time of COVID-19), I'm sure you'll swoon over Nancy's memorable meal story. It's the kind of experience that happens on a trip when people open themselves up to the magic of the unexpected. The dish that Nancy describes is something called Carpaccio, in Italian of course, which translates to raw meat salad. I couldn't imagine eating it, myself, but Nancy convinced me with her beautiful story of how her family encountered this dish. And since it was Italy, and they were on vacation, I get that it probably was even more wonderful in the moment. I was so inspired later that I took a quick look and found this recipe over at The Cookful, which provides an explanation of why the dish is safe to eat and great pictures of how to prepare it. And since we're talking meat in the days of a pandemic, I'm kind of on the fence about meat in general. However, I made the decision to at least buy what meat I eat from sources where I have a better idea of how the animals are cared for and the meat is prepared. Sometimes, it's more about the action we can take now than the action we hope to take someday. Check in with your local markets and see what you think. Better care of the animal translates into a better cut of meat. And when it comes to raw meat, I would think a happier animal would be a better result for Carpaccio. AND FOR DESSERT CHOCOLATENancy was unapologetic about her comfort food of chocolate, but her favorite combo was particularly delightful. See if you agree. She also mentioned a candy company based in Minneapolis that I had not heard of but has been around for more than a century. I checked out Abdallah and read their fascinating story, and hope you will, too. DRESS FOR YOU FIRSTI'm convinced that once you hear Nancy explain the influence of the clothes you wear on your personal state of mind, you'll reconsider how you dress each day. Clothes allow you to express your creativity, but they are also your armor—physically and emotionally. Your attire helps you feel better, more assured, and ready to face the world, even if your reflection in the mirror is the only audience.

The variety of subjects covered in this week's episode of The Delicious Story is vast, because we talked about living and investing like a nomad—that's “21st century-style.” We also talked about the aspects of being a world traveler, an expat and an entrepreneur on a borderless planet, and eating a paleo diet a smidge on the kosher side of things, too.Whew! It's a ruckus interview with Shlomo Freund of Free Financial Self, who is a financial planner for the expats and nomads (and those who aspire to be). As I write this post, I review the date Shlomo and I recorded the interview, which was back at the end of February. You and I both can attest that feels like centuries ago. The world is completely upside down because of COVID-19, and yet Shlomo calmly reports that the only thing to count on, especially if you're striving to live like a nomad, is to count on the unexpected. SHLOMO AND FAMILYI stumbled (or perhaps LinkedIn helped) onto Shlomo and saw the words “expat” and “financial planning” in his title. I thought, “This is a thing? There is a different strategy for those who live permanently abroad? What would be different for investing as a frequent or regular traveler, and why?” We dive into those very questions under his investing and coaching approach, using his life as an example. I learned that Shlomo and his family are “location dependent” in Israel but make planned, long-term stays in other parts of the world as an ongoing strategy. When Shlomo mentioned his family's base, my first thought was, “but you already live somewhere cool and abroad.” Of course, this is spoken like a person based forever in one place, Des Moines, Iowa that I call home but nothing exotic. However, I regrouped and focused attention on the concept of expats who exist within my family. My daughter was born in Des Moines but is living in Lima, Peru, and my daughter-in-law moved to the United States from her home in South Africa. Is there a financial planning strategy that is better suited for people like them? NOMADS, EXPATS AND SOMETHING IN BETWEENShlomo explains that some of his clients are true nomads in that they work virtually, usually as entrepreneurs, which provides them the freedom to relocate their base as their needs and interests change. The distinction between nomad versus tourist is an important one. Nomads often land in a place long enough to experience the culture and meet people, and gain a deeper understanding place before picking the next spot they want to discover. In contrast, expats relocate from the country of their origin and make another country their base. To get even more into these definitions, Shlomo has other clients who want to prepare to be nomadic or expats, or something in between the two. They reach out to Shlomo to create a plan in their finances and life so that more travel in their future is possible. Shlomo explains how he works with clients to help them identify their goals with a target of becoming mobile in mind. See if you're not shocked when Shlomo reveals the biggest surprise he encounters in asking people to identify what they want for their future. Is this financial planning of more therapy? You decide. INVESTING LIKE A WORLD CITIZENThe idea of financial planning is something necessary but honestly sort of dry to me. However, investing like a nomad sounds pretty sexy. Shlomo talks about how he approaches working with clients to find the balance of investing that works for them, which includes classical investments and other opportunities which are not as traditional. Shlomo details an approach that is methodical and prudent, but he doesn't limit himself to the standard opportunities because the world is big investment prospect if you really want to be a citizen of the world. But he also acknowledges that many of these opportunities come with much greater risk and keeps his advice up-and-up with transparency.Shlomo elaborates on subjects including peer-to-peer lending and crowdfunding as vehicles worthy of exploration. And just to offer proof, he shares his portfolio on his blog where he dives deep and offers candid thoughts about investing for a long-term strategy. DRAGON EYEBALLSI'll just let that header above hang out there for you to ruminate on, and assure you there is a fascinating and humorous memorable meal story you'll enjoy. You'll be transported to Beijing and a popular vegetarian restaurant called Pure Lotus. The after-dinner aperitif involved a fruit called lychees. I've seen these canned in Asian markets but have never been bold enough to try them. Clearly, I am not a culinary nomad. Here are lychees unpeeled.Here they are unpeeled. You'll need the images if you're not familiar with the fruit to understand Shlomo's story. NO LASAGNA FOR SHLOMOWe covered the topic of lasagna, too, of which I'm well-versed compared to everything else. But for the world of me, I can't imagine how someone who is on a paleo diet and observes kosher would ever manage it. In fact, Shlomo acknowledged he hasn't eaten this comfort food in years. I wasn't sure what encompasses a paleo diet, so a quick search brought me up to speed. The bottom line is everything is meant to be natural, not processed. Ironically, it is a diet well fit for a nomad, because the foods are supposed to be the basic staples of foragers. I'm not versed on eating kosher, either, but I'd heard about the importance of not mixing dairy and meat, which really makes lasagna impossible. I went on an internet search and found a paleo lasagna recipe here, and a kosher lasagna option here. Shlomo emphasized that what he likes about being nomadic is taking on the adventure and exercising his ability to adapt. The fun is in being malleable wherever you go. It is an interesting combo for someone who also values and teaches preparation which I see makes being pliable possible. In these days of a pandemic we've all learned how interconnected we are weather we travel or stay in one place. What Shlomo advises is creating a plan and knowing the direction you wish to go. Whether you dive into non-traditional investments or just want to be ready for a life of surprises there is good advice and great stories here.

You know those infomercials that keep upping the ante over the course of their pitch? You've heard the phrase, “But wait, there's more!” Interestingly, they do keep adding stuff on in a real way, and the trained watcher will know to wait until the end of the ad to order.The same limerick of “wait, there's more” easily applies with today's guest, Dr. Alan Koslow, on this episode of The Delicious Story. As you listen, you'll get:A peek into what it's like to be a physician on the frontlines during natural disaster.The inside story as to how Alan and a handful of young people helped save Star Trek.A look at how a group of youths including Alan created the most successful walk-a-thon campaign ever deployed by March of Dimes, which later became the template for other organizations. Be assured that as you listen to Alan, you'll be personally invigorated to get out there and learn something new, yourself, and stretch beyond your preconceived limits. SEVEN MINUTES AND 20 SLIDESI “met” Alan when I heard him speak about his medical mission experience in Haiti at a Pecha Kucha event in Des Moines a few years ago. In the space of about seven minutes and 20 slides, Alan provided details of what it was like to go into Haiti after the earthquake of 2010 and provide medical support in an overwhelming situation of human suffering. It was a riveting presentation, in part because of how unfathomable disaster events can be. But I was especially intrigued by Alan's attitude, this sense of optimism he exuded as he spoke of the people and the work. Soon after, thanks to a Facebook algorithm, Alan popped up as a friend suggestion. I made the request, which was accepted, and have been a vicarious follower ever since. Several months ago, it occurred to me Alan would be a great guest, and I'm thankful he was game. A QUICK SUCCESSION OF LEARNING AWAITS YOUDuring the interview, you'll probably learn a litany of things (I certainly did), so I've ticked off highlights to help you as you listen to Alan share stories. Early on as we visit, Alan concedes that some of his friends consider him to be akin to the movie character Zelig. However, unlike Zelig “who was a nondescript enigma that took on the strong characteristics of the personalities around him,” Koslow is a dynamic guy all his own (as you'll discover).Here are some major points to assist as you listen: •See if you can almost smell the food which Alan describes when he visited his immigrant grandmother's home in New York.•Do you know which country serves the best MREs (Meals Ready to Eat)? Hint: there is wine involved. •Alan speaks fondly of Gefilte fish. I've never had it, but New York Times provides a well-rated recipe for the dish here. •March of Dimes Walk-a-thon is considered one of the most successful money-making programs for the organization ever. Alan explains how he worked with other youths to create the first prototype, a model used by organizations for their “thon” events as well. •Sir. Patrick Stewart, if you're listening there's still time to thank Alan and a handful of other teenagers for keeping Star Trek alive. It turns out the knighted actor wasn't too chivalrous with our younger man Alan. •Alan's memorable meals story has little to do with food and a great deal to do with his love of science fiction. You'll learn a bit about World Science Fiction Convention and Dragon Conventions in this anecdote. •And along the same topic of science fiction, I had not heard of the Dragonriders series or Anne McCaffrey, you'll learn about those here. •Alan's comfort food is an interesting take on a classic. •Look for Alan to be a published children's book author in the future. His story of his first effort to write a book for children is fascinating. Alan became a man of intrigue for me a few years ago because, ironically, he is a guy who is curious and enthusiastic about new ideas and people in general. It's an inspiring model. At the time, this interview was recorded we were only a month out from realizing we would all soon experience a worldwide pandemic. So now, most especially, Alan's thoughts at the close of the interview resonate beautifully. There is hope. There is always hope.

Interview with Des Moines Art Center's Curator Laura BurkhalterThese days, a bit of Edward Hopper seems to speak volumes. The American painter is best known for depicting stark night scenes with people set apart from each other in solitude.Social distancing aside, take note and take heart for a treat. This week on The Delicious Story, you'll meet curator Laura Burkhalter of The Des Moines Art Center and enjoy an audio tour of one of Hopper's most celebrated paintings, The Automat.A WALK INSIDE THE PAINTINGDavid and I are privileged to be close neighbors with The Des Moines Art Center, an internationally recognized gallery housing a signature collection of contemporary art from the 19th century to modern times. And the fact that our small Midwestern city is home to this institution started with an interesting history. It was also an interesting story that led me to obtain this fascinating interview in the first place. (The graciousness of the The Art Center staff played a big part, too.) Several weeks ago, before the pandemic and social distancing became our way of life, I reached out to The Art Center and asked to interview someone about artworks in the permanent collection that featured food in some way. I was thrilled with their reply. Not only would I be speaking with the Center's curator, but we would focus together on a Hopper painting that has forever been one of the most popular pieces in their collection.In this interview, Burkhalter walks you into the world of The Automat. You become acquainted with the subject and her story—the mysterious woman wearing a hat and one glove set in 1927. The space where she sits is quiet, and she is alone. We ponder questions and consider possible answers to her ambiguous state in the picture.The dichotomy of the scene is our subject's place in her world. She is in a sense isolated, perhaps because of the time of day and her job. And that she is alone in an urban area heightens the contrast of her quarantine in a normally-busy public venue. Loneliness is a strange byproduct of crowded spaces. The scene resonates. EATING ALONE HOPPER STYLEI previously thought that the automat restaurant (popular from the 1920s through the 1960s) was a purely American invention. However, the concept actually originated in Europe in the late 1800s and made its way here after the turn of the century. The format of the operation was that customers withdrew prepared dishes from behind little glass doors. The setup was a fast-food style eatery for working people eager to grab a quick lunch. The popularity of these restaurants grew quickly in the U.S., particularly in urban areas as industrialization picked up during the 20th century. The story of the Automat's rise and eventual decline make for an interesting read over at ThoughtCo in the article, “The Rise and Fall of the Automat: Or, Whatever Happened to Horn & Hardart?” Or maybe you're more familiar with automats based on a scene from the Doris Day movie of 1957 titled, “A Touch of Mink.” A quick bite and eating alone remain components of fast food restaurants today, which came along after the automat's heyday. Our lives often lend to picking up food to consume as fuel more than a culinary respite. And ironically, because we still view eating as a social activity, eating alone in public is an uncomfortable option for many of us. (Hello, eating in the car!)THE BACKSTORY AT THE DES MOINES ART CENTERBurkhalter also takes us behind the scenes at The Des Moines Art Center, providing details as to how they curate and share the collection of thousands of pieces of art. In addition, the Des Moines Art Center offers a series of scheduled touring exhibits each year.Burkhalter explains the importance of the word “Center” in the institution's title, and how the focus manifests in their work and mission. I'll give you a clue that it has a great deal to do with their robust educational arm.The Des Moines Art Center is an AAM-accredited institution known for its important collection of major works of modern art. Other works include Jasper John's Tennyson, Henri Matisse's Woman in White, Georgia O'Keeffe's From the Lake No. 1, and Francis Bacon's Study After Valásquez's Portrait of Pope Innocent X, among many others. Nearly 75 years old, The Des Moines Art Center remains true to their goal to provide people access to important contemporary art—with free admission. Other on-sight attractions that draw the public on a daily basis include a popular gift shop featuring distinctive artisanal and boutique items as well as ongoing art courses for people of all ages, plus special tours and lectures. The Center's facility is a pleasing composite of three distinct buildings featuring the architectural designs of Eliel Saarinen, I.M. Pei, and Richard Meier connected strategically to allow for the open courtyard which reveals the designs from a distinctive vantage. DINING AT THE DES MOINES ART CENTERLunch at the Des Moines Art Center restaurant is a lure for the public as well. Patrons enjoy the culinary talents of the catering firm Tangerine, who opened their first restaurant at the Art Center in 2019. Menu items include soups, salads, sandwiches and other dishes made especially for the diners of The Des Moines Art Center.Dining for lunch is a pleasure during the Center's hours for both the delicious food and the beautiful atmosphere. Tangerine is nestled in an intimate and charming space in the facility and during the warmer months, customers bask in the beautiful setting of the open courtyard as well. And for those who seek a sweet repass, desserts are featured to delight available to patrons who want an enticing break before revisiting the galleries. WE'LL ALL MEET AGAIN!In this historic time of keeping our distance, I wonder how we will feel about our society's issue with isolation and loneliness in the future. I know there is plenty I took for granted, about public spaces and the wonderful amenities such as The Des Moines Art Center before this interview. But I'm taking stock and making plans. Friends and acquaintances, look out!In the meantime, as we strive to stay healthy, slowing down the pace and appreciating our cultural heritage from the comfort of home isn't all bad. We are reminded in the great works of art that we are part of a rich human story. And when we do return to being in closer proximity to each other, we can remember how un-alone we truly are.

Are you one of those people who overthinks and overstresses about any number of things going on in your life? While you dive into obsessing, it gets pretty noisy in your head, doesn't it? Maybe you even feel like you're all alone. Except…you're not alone. You have kids, activities, a job, and so much more going on. Maybe TOO much going on.Can you relate? If yes, take a moment to breathe and get ready to meet Erin Port of Simple Purposeful Living on this week's episode of The Delicious Story. Not only will she share her own story, but you'll find her energy and enthusiasm a respite of encouragement. Erin lives a full and busy life—children, spouse, business—but in the midst of what can sometimes look like mayhem, she's found the path to personal security by enjoying the simple little moments. In fact, Erin's key to living well is all about doing the simple things on purpose and sharing that message with others. You'll learn how Erin turns mishaps and daily adventures into fun and inspiration. There is nothing perfectly coiffed in that improvised dance, either, which is the point. Erin shares loads of ideas that help her connect with other women, specifically, by offering great tips and assurances, too. Erin came upon creating Simple Purposeful Living as a means to connect with others. You'll be amazed by how she turned bonding into blogging (and videos), which provide helpful resources to a growing audience of other women who appreciate the support. Erin is authentic about what works and doesn't. No shame. No comparisons with something perfect, either.And let me tell you, creating content and building an audience is hard work. I asked Erin to explain what keeps her going and how she manages the business while also raising a family. You'll find her answer is in keeping with much of the other details she shares. They're each bite-sized ideas that are practical and make sense, too. Erin works with the ebb and flow of life but also has a system which consistently keeps her moving along. As a grandmother, I don't recall having any of it this together when I was raising my children. Erin would have been a wonderful friend to have in my corner with her energy and encouragement. That it works well for Erin and her family is a testament and inspiration. Meal planning, recipes, activities and adoption are some of the topics she covers honestly and with humor. You'll find Erin's memorable meal story a fun romp into misadventure—it's the disaster turned cherished memory that will warm your heart. And when it came to recipes, Erin has loads of those to share. She recommended her Easy Baked Mexican Dip, for instance, which is a family favorite. The recipe is included here, but you'll want to hear her story behind how it came to be a favorite during the podcast. If you'd like to see images of the finished dish, you can go here.Easy Baked Mexican DipIngredients1 8 oz Bag of Taco Blend Cheese1 small bottle of mild taco sauce (Taco Bell is the only brand I can find that has the smaller bottle)1 can diced green chiles1 can traditional refried beans1 packet taco seasoning1 lb ground beef (I use turkey)DirectionsStart by pre-heating your oven to 350 degrees and then brown your ground meat and chop until finely ground. After it's cooked, I like to rinse it to get out the excess grease and then add the taco seasoning packet and add water according to the package specifications. Then cook through.While your meat is cooking, you can add the refried beans to the bottom of a greased 9x13 pan. Spread the refried beans into the thin bottom layer. Add your seasoned ground meat on top of the refried bean layer and then sprinkle the green chiles over top of the ground beef to make a 3rd layer. Then, pour the entire bag of shredded cheese on top to make an even 4th layer. Finally, evenly pour the taco sauce over the top. The oven should be pre-heated, and it's ready to cook. Since everything is cooked through, you really are just warming it all up. You will cook the dish at 350 degrees for 30 minutes. You know when it's done if it's bubbling on the sides. How to ServeTake it out and allow to set for a few minutes. Then you can dish it on to a plate and serve with taco chips, or you can spoon into tortillas with lettuce and toppings if you wish. If you get overwhelmed and think a lot of life is complicated, remember that in the fray, there are small moments of doing basic things which can provide you comfort. Erin Port is all about acknowledging that sometimes the best answer is really the simple one.

When you hear the word “networking,” what comes to mind? If it's a speed-dating-like frenzy where everyone seems to be out for themselves, it's understandable if you don't find that appealing. But what if you, a woman, were part of a group of women who offer encouragement and ideas? What if you belonged to this women-only group that really “gets” you because they're in the same boat? That starts to sound a little better, doesn't it? I'll dive into a real-world example of such a group in a moment and explore why you'll benefit from a group of like-minded women because this week's episode of The Delicious Story covers my interview with Janet Huston. A quick search of the web reveals numerous networking groups themed around the concept of women supporting women for specific professions and lifestyles. More and more women from all walks of life are opting into groups where the question isn't “What can you do for me?” but more “What can I do for you?” These women's groups are part mentoring, part professional development, and all about building strong friendships that can go the long-haul. In 2016, “The Shine Theory” was coined by writers Aminatou Sow and Ann Friedman based on the principle of mutual investment. The idea is that “I don't shine if you don't shine.” The focus is to raise each other up in recognition, and particularly women among women because in doing so, this support benefits everyone. Back in the 1980s, Janet was a freshly-minted attorney in a male-dominated profession who could see the benefits of forming a support group for female lawyers. Although Shine Theory wasn't the popular concept of the day, Janet and other female lawyers in her community realized they needed each other to succeed going forward. It was a man's world when Janet became an attorney. She describes the push-back she encountered when dealing with her male counterparts and the lack of female judges in Iowa at the time. The climate wasn't easy, but rather than wallow, Janet was inspired to help other women in her profession. One repeated condescending phrase from Janet's boss echoed in her ears so loudly for so long that she determined to claim it and turn the table to raise up women attorneys. Together, for more than 30 years, the “Bright Little Lady Lawyers” have joined with each other for an annual luncheon of friendship and wisdom. CHICKEN SALAD, ALMOND COOKIES, AND THE FRIENDSHIPS THAT KEEP THEM COMING BACKNo matter how much has changed for women, reports of imbalance persist in the workplace from bad bosses to biased co-workers and lousy pay. But for those women circling 30, Janet explains how the challenges were more pronounced in the 1980s. And so the group began. And, as you'll learn, it's continued to meet each year, forming and maintaining friendships which have lasted decades. The challenge to find balance in personal and work lives is a challenge inherent for women of a highly competitive and demanding career. Janet explains how some women have been invited to the luncheon for years before their personal demands transitioned enough; they could join with their sisters of the law to connect and brainstorm. The Bright Little Lady Lawyers have prevailed, and their numbers have increased in tandem with the swelling number of women who continue to pursue law.For professionals who are agenda-driven, the annual luncheon is a welcome respite. No speakers are organized. No program is created. Women gather as friends and cohorts to talk about their work and their lives with those who share the experience. The menu has not changed, however, and in fact is a prominent feature of the event. Janet lovingly details the food served, which is its own fixture of the event—warm chicken salad, pineapple bread pudding, mandarin cabbage salad, and pale almond cookies are all out for the picking. So, what makes for a successful women's networking group? The article, “Power of the Pack: Women Who Support Women Are More Successful” by Shelley Zalis over at Forbes highlights several key points, and The Bright Little Lady Lawyers demonstrate a great example of each:•Personal power comes with collective power. Meet and get to know your female peers to learn by example. •Make relationship building the goal. Get to know other women in your group not as a means-to-an-end but as friends.•Build relationships. Relationships require showing up and making a habit of connecting. •Raise up others first. In the spirit of The Shine Theory, acknowledge the accomplishments of others first, and make that your goal. You're not in competition with each other but in each other's court. When you allow others to shine, it will reflect well on you. INSPIRATION IN THE BRIGHT LITTLE LADY LAWYERS FOR YOUThe interview with Janet is both delightful and insightful. You'll walk away with ideas to either join a women's networking group or form one of your own. It may feel like we live in divisive times, but in the world where you live, your response can be to join and grow. Over time, women supporting women is a spirit that can be duplicated again and again. For additional solace, Janet provides her almond cookie recipe, which could be the bases for your next female gathering. Shine on!PALE ALMOND COOKIE RECIPE 1 — 7-ounce pkg of slivered almonds (Toast with a little salt, and allow to cool)1 C unsalted butter, softened (but not mushy)1/2 C sugar 1-1/2 cups of regular flour Cream sugar and butter. Add flour in small amounts. Mix until well mixed. Add toasted slivered almonds and a little salt from toasting process. Mix until almonds are slightly broken up and in the dough. The dough should be dry and stiff so that it can be divided into 3 or 4 parts and roll each part into rolls about 1.5 inches in diameter. If it is too soft to easily roll, put it in the frig for a few minutes to harden. Wrap each roll in wax paper and put in frig for several hours. Cut rolls into 3/4” segment. Bake at 300 or 325 for 20 to 25 minutes. Cookies should be slightly beige. Remove from cookie sheet and allow to cool on a paper towel wire rack. Cookies can be crumbly, so use care when removing from cookie sheet. These cookies must be frosted. I confess I use cream cheese frosting from the grocery store baking aisle! I add a couple of drops of red food coloring and mix well. Frosting should be a pale pink. Frost and enjoy! These shortbreads are served at every Bright Little Lady Lawyers Luncheon, and we never have any leftovers! Single recipe makes about 36-42 cookies.It's a no-fail recipe!

If you have an urban farmer nearby, then you're lucky indeed. After speaking with Monika Owczarski of The Sweet Tooth Farm, based here in the Riverbend Neighborhood of Des Moines, Iowa, I learned a great deal about urban farming and its contributions to the community. In this episode of TDS, you may be surprised to discover Monika's approach to the venture and why an urban farm located near where you live can be the best neighbor you'll ever want. I considered the work of urban farming as something “new,” having learned of Monika and her work by way of FemCity® Des Moines. It turns out, however, to be a concept we've encountered here in the U.S. before, starting in the mid-twentieth century during WWII. That's when people living in cities, towns, and rural areas transformed backyards into their own “victory gardens” to help with the war effort. These make-shift farms supplied additional food at a time when there was concern about food shortages, as food, labor and other supplies were diverted to support the troops.Per the article “The Real Value of Urban Farming. (Hint: It's Not Always the Food.) over at Vox by Brad Pulmer notes, remarkably, these gardens supplied nearly 40 percent of the country's produce from 1941 to 1946, before petering out as industrialized agriculture took a stronghold.The definition of urban farming is the cultivation of food in urban areas. You've most likely seen this manifestation in community gardens where people share plots of land to grow food. Or perhaps you've noted a green space atop a high rise in a city, as well as models with a farmer recapturing abandoned lands for use. Urban gardening has had a rebirth with a steady growth of 30% over the past 30 years, which has been even more dramatic in recent years as more people are concerned about sustainable agricultural models. CONNECTION TO YOUR FOODThese days consumers desire a closer bond with the merchants who provide their food. Community Supported Agriculture is on the rise, farmer's markets enjoy robust business, and urban farmers such as Sweet Tooth Farm have become significant contributors.Some of the most prominent, if not always measurable benefits, of urban farms include:•The potential to feed large communities at a local level rather than by means of industrial farming.•A source of healthy food in “food deserts.”•Environmentally friendly with less travel, costs, and carbon footprint between the consumer and producer. Per Pulmer, some of these benefits may be overstated where the results depend on location, the urban farmer, and the dynamics of the communities where they reside. A CLOSER LOOK AT SWEET TOOTH FARMDuring this interview, Monika explains Sweet Tooth Farm's mission to bring local, chemical-free produce to her community at affordable prices. There is nothing to over-promise there, but the contribution is significant. She details how they've worked with the city of Des Moines to utilize unused and unkempt areas within their neighborhood, turning it into productive and attractive land. You'll be especially charmed with the virtual tour of the Riverbend Neighborhood, a unique segment of Des Moines filled with beautiful old stately mansions more than a century old. These days the people of Riverbend represent one of the city's most diverse areas with immigrants from Latin American, parts of Asia and Africa, as well as those who have a passion for refurbishing old homes. Sweet Tooth is a family farm where the time and energy have been invested by Monika and her husband, while they raise their children. The operations have progressed at a determined pace. Monika shares the compelling story of how she gained access to the first plot of land and turned an idea into fruition. I challenge you not to feel inspired once you hear her story. It's hard to imagine how someone becomes ambitious enough to transform a small parcel of land into a farm providing enough food to sell to a community, but Monika walks us through how they began and where they are right now. A look at the list of produce they anticipate providing for 2020 points to heirloom vegetables and items that aren't as readily available in the corporate grocery stores. Some produce you can expect to find at Sweet Tooth this year include:•Chioggia Beet•Amethyst Green Beans•Dragon Tongue Beans•Aswad Eggplant•Yellow Ground Cherry•Delacata SquashAs with every episode of The Delicious Story, we do chat about memorable meals. Monika's will warm you. And then there is the over-cooked turkey story. You'll want to listen in to hear her tell it. THE SWEETEST VALUE, AN EXCELENT NEIGHBORWhen the dwellers of a neighborhood invest in their community and the people, they raise the entirety of the area for everyone. Sweet Tooth provides the significant amenity of a personal contribution and pride for where they live.Of all the touted benefits of urban farms, Sweet Tooth delivers the most important one—as a good steward and neighbor in the community where it lives. For more about Sweet Tooth Farm, you can head here. Also, an update about the Flourish event Monika mentions at the top of the interview. All three entrants were marvelous, but Monika wowed them with her story. You can learn more about Flourish and Femcity® Des Moines in the interview.

There was a time that I aspired to be a good cook. I poured over cookbooks and food magazines with the best of intentions, genuinely willing to be adventurous (and determined to be talented) in the kitchen. But the idea of it stopped at the perusing phase. And, ultimately, I relinquished the kitchen to my husband for our general survival. It's not that I can't cook, it's that I can't cook well—at least, not consistently so. I reach too high attempting the Ina Garten level and turn out to be inefficient with sketchy results. But I've found renewed hope recently listening to Kate Schulz and Betsy Wallace, who are the podcasters behind The Dinner Sisters. Together they walk listeners through recipes and break down their results and lessons so that it seems possible anyone can be a good cook and do so at any skill level. In this episode of The Delicious Story I speak with Kate Schulz, who is half the team of The Dinner Sisters. She provides the backstory of how she and Betsy came up with the idea of turning their passion for food into a podcast to talk recipes—focusing on what works and what doesn't—and kitchen equipment for real cooks with real kitchens. You'll be able to catch the authentic enthusiasm from Kate as we visit. She and Betsy enjoy the close bonds as sisters and friends, which helps make each episode entertaining as well as informative. The pair have caught the attention of many listeners with their great content. As of this edition of The Delicious Story, The Dinner Sisters have amassed more than 95 episodes and garnered some impressive interviews with culinary experts as well as gathering a group of audience members who love to talk food, too. Even though their work is impressive, it is also based in the pure joy of food, food preparation and keeping it all real. The Dinner Sisters have dug in deep about subjects like root vegetables, air fryers and instant pots. Their primary focus is to take recipes for a turn with each sister trying them and then sharing outcomes and lessons learned that help listeners find their way to successful results of their own. Although they are close as sisters, their personal life paths are different, which adds to the importance of their recipe testing. Kate and her partner are based in Rhode Island with busy lives while Betsy and her family of five live in Atlanta with hectic days raising several young children. But they share an interest in a diverse culinary sampling with a broad palate of interests, including recipes that are Japanese, Italian, Thai, Indian and vegetarian.A BIT SQUISHY ON SQUASHTime flies as I speak with Kate and she details fun stories about the evolution of the podcast and the joy they've found connecting with their audience. Don't let how easy and engaging their show is fool you, however. It's hard work to podcast and to do it well. I totally get it when Kate shares the story of frustration she felt when they struggled to record their second episode, for example. You've GOT to have passion for your subject when you start out creating podcasts and blogs, because there is a small audience out there in a big sea of content, and you have to find your people with that shared interest. The Dinner Sisters have paid attention and provide worthwhile tips and information for a growing audience that loves them for it. As we chat during the interview, I become too comfortable and veer off-script of my prepared questions. (Oh dear). That's when I try and throw Kate a curveball on the subject of squash. More specifically, I mention acorn squash and how difficult it is to peel. Hellooo!!!!???Far as I know you can't actually peel acorn squash, because it has a cover as hard as granite. I actually meant to say butternut squash but didn't realize my error until we were well into talking about acorn squash. Kate proves quite generous and does not laugh at me but offered up several ways to bypass peeling acorn squash (ahem) with various ways to prepare and cook it that you should find useful.I do stand by my opinion that butternut squash is difficult to peel and chop, but so worth it because of its dense and sweet/savory flavor in dishes. So, to clear up how to chop up butternut squash, I did find this nice video over at Serious Eats. And since I'm a fan of eating butternut squash even if it is a pain to peel and chop, I'm game to try the recipe that incorporates it in episode 86. The Dinner Sisters' take on Instant Pot Eats Butternut Squash Risotto with blue cheese sounds particularly good. COOK HOW IT WORKS FOR YOUThere's no shame in being the cook you are as far as Kate and Betsy are concerned. In fact, it's what drives them to help their audience in the first place. The Dinner Sisters believe that real experiences shared can help anyone be the cook they are rather than some idealized version of one. And to get there, all anyone needs is encouragement and a little sisterly advice.

As someone who can't serve a meal for two to the table successfully, I'm in constant awe of those who deliver delicious spreads for larger gatherings, especially at catered events. This awe was the first of many lures that made speaking with Cyd Koehn of Cyd's Catering on #thedeliciousstory especially fine this week. Cyd has a remarkable pedigree of experience for what it takes to create the best dining experience for any event. She offers essential tips in this interview that you'll need if you're planning on hiring a caterer in your future. But first, we spend a little time getting to know Cyd, how she came to love the hospitality industry, the changes she's seen in the profession over the years, and what it takes to be a successful business woman. Cyd has a proven record of achievement as a caterer with the customer loyalty to prove it. She was recently voted the Best Caterer in Des Moines for 2019 in the Business Record. SOOTHSAYER AND BREAKFAST MAKERCyd grew up in a Bed & Breakfast, one of seven children in a family where there was always something on the stove. It is that communal nature of people brought together for a meal that she finds so meaningful, and what drove her to build a business centered on making gatherings count. Starting each day with something hearty has long been an inspiration, too. Cyd acknowledges she especially enjoys catering breakfast events, which isn't something every caterer can say. But whether it's breakfast or any other type of meal, Cyd loves seeing what happens with the people at a gathering when the food they eat is not only stellar but fitting for the event. Cyd clearly cares about the guest experience, which you'll discover when she explains the level of service she provides. Cyd is part expert caterer and part soothsayer for her clients, prepared to address the details they might overlook—from the myriad of dietary restrictions to assuring that food quality and costs are spot-on.What some may see as clairvoyance is really Cyd's mastery in action. It's the combination of a trusting and clear relationship blended with her flair for all-things culinary that makes the magic happen. Her clients shine as a result, and attendees savor and remember who and why they came to the event. INVEST WISELY WITH THESE TIPSHosting an event, especially one involving food, is expensive. Investing in a caterer wisely, therefore, is absolutely critical. Cyd offers her tips on what you'll want to consider in determining who to hire for your event:1.Make sure your caterer is licensed. It's hard to believe anyone could commit to a caterer without knowledge of their licensing or an understanding of where and how they'll prepare the food. After all, you, as the host, are responsible for the results. 2.Hire a caterer well in advance of your event. Cyd explains that she is often surprised when clients call for an event that's literally weeks or days away. Slots fill up, and people plan ahead if they want a successful outcome—so book for your event as early as you can. 3.Get referralsAsk for them first, and then make a point to call those referrals to learn about their experience. 4.Establish communication and trust.Clarity is everything. What do you want to accomplish? Who will be attending? These are some of the significant questions to answer as you plan—help your caterer help you! 5.Think outside of the Holiday Season box.Thinking outside of the traditional holiday window can be especially powerful for those administrative folks who are tasked with planning their company or association annual events. During the Holidays, people are inundated with things to do, so getting past December on the calendar might help your event stand out from the pack of invitations. Why not make company events about the organization's anniversary? Or another significant intraoffice event?HAPPY LITTLE ACCIDENTI love to ask for a kitchen mishap story from each guest. Cyd's anecdote makes me think of Bob Ross, the long-time Public T.V. oil painting instructor who spoke of “happy little accidents.” Trees and mountains seemed to miraculously flow from his brush to the canvas during each show. Cyd's anecdote plays out much the same, turning the last-minute hustle of food and timing into something special for the flawless delivery of an event. Of course, she is always prepared, but sometimes there is a small hiccup. The guests are enchanted just the same. It's the sweet spot for an artist, that space where knowhow melds with the Midas touch. For Cyd, it's that magic of the culinary kind that produces the “wow” of an event. And as we come back to talking about the delicious outcomes, I'm reminded that no such thing will come from my kitchen. However, if you're planning an event, you can be saved from misfortune and have the happy experience of success in hiring a caterer such as Cyd's Catering.

Orchestrating an event—including anything from a small gathering to a major catered affair—is similar to writing a novel. You, the organizer, are crafting a story that unfolds with a clear beginning, middle and end…plus some glue in between to help your chapters sing. If you want your event to be a success, there is one decision you must make first before you proceed to craft your event story: know your “who.” I say this with ABSOLUTE confidence because I have a trail of event failure in my past to prove this single point out. What, exactly, does this entail? We discuss this and several other pivotal factors to address for an event on this week's episode of #thedeliciousstory with Shana Davison, Certified Management Planner of Aspire Event Management. Because this is a podcast where I visit with “interesting people sharing memorable meals,” we also share Shana's favorite meal story, perfectly reflecting her attention to detail. THE AUDIENCE IS EVERYTHING…PRETTY MUCHIt was like an anvil hit me with this revelation, but as Shana explained, the importance of paying attention to details like transition music and dinner choices, it occurred to me that the true reason for any event is to celebrate and recognize community. It makes sense, then, that everything choreographed for an event should be designed for the specific attendees. It's so obvious it's almost silly, but knowing who you serve or are speaking to is critical as a business person, and yet this point can be so easily overlooked. So, an event (which is quintessentially about your community, whether it's a wedding dinner, a corporate board meeting, or an association convention) should always focus on attendee experience. This is a major point where I've fallen short in planning my bite-sized events in the past. Naturally, Shana knows quite a bit about this attendee focus. She explains that her array of services includes helping with the strategic planning before the event to address the “who” question and others to steer the event in the right direction. KEEP CALM AND PLAN ONWhen a small event (like those I've tried to plan) goes bust, it's a blow to my ego and to my small business bottom line. This is relatable and unfortunate for any organization, especially those preparing for any larger-scale event. Events are a huge undertaking involving major investments of money and time. If you truly want to get the strategy right, then having a pro with resources and knowhow like Shana to support you is to your advantage. Shana explains that, in addition to the depth of services she delivers as a planner, her primary role is to provide confidence to the team who is on the line for the event's outcome. In other words, for the person in charge of the annual gala, Shana offers calm assurance that everything can be done right. The other point Shana makes is that hiring a planner is prudent for the event budget as well. She knows how to negotiate with the vendors for the most affordable solutions, and where to spend “just right” to get the biggest bang for your attendee experience.A PLAN WELL PLAYED Shana explained that some of her clients benefit from an event debriefing, or a review after the event to prepare for a repeat of the same or similar events in the future. Just the thought of debriefing caught me up into ideas of how the process could apply in life in general, but I stayed on task with Shana for this interview. Shana relates a delightful memorable meal memory, too, that will resonate with those who love Disney World and is spot-on with the same theme for her go-to comfort food, also. It was one of her reasons for her fond memory of the meal—and her comfort food of choice—that, together, say a lot about her interest in attention to details and the event attendee experience. See if you don't agree as you listen to her share her story and thoughts. Shana provides tips and ideas sure to spark your creativity if you're thinking about an event now or in the future. As a business or organization, there is so much effort in creating a brand to honor the mission and vision, and all of it is for the purpose of relating to a special audience. Organization events can be the manifestation of all your hard work.The event is meant to be an extension of your communication—and your connection to it. Knowing who your audience is first applies to all facets of business branding, and is the critical first step in planning to successfully bring your audience together in one place to share something special.

Right this moment, sit or stand up as straight as you can and reach your arms up to the sky—and then, reach a bit further. Feels good, doesn't it?Now, as you take a deep breath and exhale, let me explain how Pilates, cats and paella are all connected in this week's episode of #thedeliciousstory. In this interview we talk with Pilates Coach Rachel Scholten, who shares stories of how these seemingly-disparate subjects come together in her life full of health, flavor and furry friends. Most importantly, we learn about the significant benefits of stretching and why the practice of Pilates can dramatically improve someone's quality of life. Kitties are discussed as to their importance for Rachel, too, and then we finish up with paella and a trip somewhere sunny for the memorable meal. It's all prrrrrrfectly wonderful, so be sure to listen in.I'll admit, as I do in the podcast, that I knew nothing about Pilates before this interview. I found the backstory of Joseph Pilates particularly fascinating, however. Born in Germany in the late 1800s, Joseph became a prisoner of war in England and first introduced some of his stretching ideas to help convalescing soldiers recover from injuries. Later, Joseph continued to expand his program and developed the machines—called reformers—that aid in stretch and resistance techniques in hospitals.Joseph left Germany shortly before WWII to immigrate to the United States, and eventually established the first Pilates studio in New York City. He enjoyed a following for his program during the 1950s and 60s, and actively promoted the importance of stretching as essential for a healthy life. He was largely dismissed by the medical professionals of the day. Today, Pilates is experiencing a renaissance world-wide with studios like Kneeling Cats Pilates appearing everywhere. People are taking notice that incorporating stretching into daily activity is universally good for daily health and longevity. STRETCH FOR YOUR HEALTHRachel's interest in Pilates came after a major surgery. For her, traditional rehab wasn't yielding results, so she explored this low-impact workout to improve her flexion, mobility and strength. Pilates soon became a way of life for Rachel, and with such favorable results, she decided to study and become an expert to help others. I found Rachel's story exciting because of my limited experience and success with stretching. I've done the occasional pre and post-exercise stretch and have always thought, “This feels great. Why don't I stretch more often?” And then, there was the one time when I injured my Achilles tendon. I was about 30 pounds heavier and almost a decade younger than today, and yet I was convinced that I could jump rope like when I was a kid. Within minutes I did a wonky twist of my ankle and felt the ping! of something in my heel. I limped around for weeks with great discomfort in the mornings and even had to wear inserts in my shoes. Finally, I went to see an orthopedist, assuming I was destined for surgery. The doctor recommended a series of stretches for my calf and thigh which I went home and started immediately. Within just a couple of days, I realized such an improvement that I thought I'd stumbled onto a miracle. It was a thrill to go to the doctor and be given instructions that worked so quickly and without a prescription or procedure! As I've aged, I've realized the value of stretching for overall mobility and strength, but hadn't developed a routine to make it a part of my daily life until recently when I started my new mini-habit each morning. The signs were clear that I needed to get busy taking better care of myself. I noticed I was groaning more when bending over, and picking up my grandchildren yielded rebellion from muscles I'd previously taken for granted. The evidence is everywhere on the internet that stretching is good for you, whether it's Pilates, Yoga or a basic stretching routine of your own design. For a quick list of benefits, check out, “Stretching: 9 Benefits and Safety Tips and How to Start,” over at Healthline.KNEELING CAT PILATESRachel explains how she went from her personal passion for Pilates to the decision to open a studio as well as how she came up with the name Kneeling Cat Pilates. No, there aren't kitties in the studio—I had to ask the silly question—but her fondness for cats and her support for the Animal Rescue League of Iowa is explained in the name. If you appreciate the Animal Rescue Leave, too, and helping to care for animals, you'll enjoy Rachel's creative take on supporting ARL with her business. Kneeling Cat Pilates is nestled in the charming Sherman Hill historic neighborhood of Des Moines. The studio is an inviting space, basking in the light pouring in from the tall windows of this storied building—noted as the oldest row house in Iowa. Rachel offers individual, couple and class programs, and her work with clients is individualized to their needs. She jokes, but in fact it's true that her attention to the specific health concerns for each person is incredibly thorough. Because of Rachel's personal health history, she has earned certifications with additional ongoing training while working with clients dealing with health conditions including Multiple Sclerosis, Parkinson's and stroke. A LITTLE PAELLA OR A LOT?The backdrop for this week's memorable meal story is Barcelona, the charming Mediterranean city in southern Spain. However, it's the impending event for Rachel at the time this meal took place that makes the story especially meaningful. Rachel describes a serving of paella that neither she nor her traveling companions would ever forget. It was significant for its deliciousness—and the quantity.I've not had too many encounters with paella, but what's not to like? The dish includes rice, chicken and a variety of sea food, all brought together and served in a large and shallow pan. Paella has a rich history that speaks to multi-cultural influences—in this case of the Romans and Moors—which each ruled in Spain over the centuries. I found this wonderful and concise history over at The Kitchen Project if you'd like to learn more. Also, if cooking paella sounds like something you'd like to try, here is a recipe over at Food and Wine.It wouldn't be Delicious Story interview if I didn't ask about kitchen mishaps, and Rachel shares a humorous one. Here's a resource by Spruce Eats if you ever have need of it for cooking meals up in high altitudes. TO STRETCH IS SIMPLE, BASIC, WORTH ITRight now, as I write this sentence, I'm sitting (which I do a lot since I write). I can feel my muscles growing shorter, my bones resting on one another, all settling like a house and just waiting for the cracks to appear. The analogy works for describing the human body. The muscles are attached to the bones, and all of it holds us up. It's exciting that doing something so basic like stretching can noticeably improve health if we simply reach up and do it. But if you cannot stretch alone or are looking for ideas and encouragement to build a routine, then check out Kneeling Cat. It will be worth your time. I'll keep you posted on our experience, as both my husband and I plan to go in and check out Rachel's studio in the next week or so. No need to wait on my report, however, if you are ready to reach for better health. You can contact Rachel right away. And if you live outside of Des Moines, Pilates is available most everywhere.

You want a vacation. No. You need a vacation—a break from your daily routines, and the opportunity to step out and explore beyond the borders of your everyday life. But do you know what it is you seek in your journey? In this week's episode of #thedeliciousstory, we talk with travel blogger and trip adviser Chris Slack of Wandering Feathers about how to find your travel purpose and the perfect destination by way of finding your travel self. First up, we visit about Chris's beautiful blog filled with lush photographs and details of places such as Southern Spain, Poland, Thailand and Italy. If you want to know Chris and how she views travel, explore here and generate ideas for yourself. Then we delve into how Chris helps clients not just select the place they want to visit but assess why they want to travel in the first place. Whether you want to experience high profile destinations or see sights that take you off the beaten path, Chris shares her expertise to achieve your best and truest travel vision. PLANNING TRAVEL WITH HELPInvesting in travel is no small thing, so identifying your goal is essential to making the most of the experience. These days, people can book their flights, reserve their rooms, and pick places they wish to go—services that used to be the purview of a travel agent. But for those who desire a customized itinerary that caters to their specific interests, a travel adviser can become their partner in success. Trip advisers such as Chris fulfill the role as trusted resource, saving their customers loads of time. Chris works to understand her client's wishes and offers streamlined answers that shine the way to the best options for the journey.As experts, travel advisers have done the travel and developed the relationships with many of the vendors for accommodations and transportation, so they'll recommend the right options for their customers. Since they've done the travel homework, they can save their clients frustration and money. But it all begins by understanding your travel self which Chris, as a travel adviser, helps her clients dive into first. For example, my husband David and I have been fortunate to take a number of trips where our preferences and separate goals become readily apparent. David loves the planning and likes to schedule down to the hours in each day. It's a guarantee we'll see the noteworthy museums and landmark sights because he organizes well in advance. I, on the other hand, enjoy planning and the anticipation of the trip but prefer a less scheduled pace. I can read books, watch people, and peruse a travel book all from the comfort of a restaurant chair with no formal plan. Plus, I find catching the major tourist sites to be exhausting due to crowds. Clearly, travel types such as David and I would benefit from working with Chris, who caters ideas to meet specific needs. And Chris's specialty is helping her clients with suggestions that are less traveled, and thus more authentic to the residents and culture of a location. Chris is especially enthused to highlight the influences of a place by way of architecture and food. What's not to like in those two things? During our conversation, Chris spoke of Southern Spain as an example where the influence of Middle Eastern and Moorish cultures has shaped the structures and people of the region. This fusion of people from other places is not limited to Europe but occurs everywhere we travel and live. We are civilizations of the present influenced by civilizations of the past. When we view a journey through the lens of this evolution, our connectivity to each other heightens the travel experience. EATING WITH ANCESTORSChris's memorable meal stories were delightful and, of course, took place abroad in places including Sri Lanka and Poland. Her story of eating Pierogi was lovely, and you'll want to hear her share the details to get the full effect. But for yourself, just imagine eating a dish all your life and knowing it hailed from your family history. Then you go to the homeland of your ancestors and eat that very meal in the place where generations of your predecessors lived. It's nothing short of dining with the ghosts of your family encouraging you to enjoy the meal. I'd not heard of Pierogi but it's a Polish staple made of dough which serves as a wrap for an assortment of savory or sweet fillings. Each pastry is then either baked, fried or boiled. Pierogi was considered a peasant meal but became a national favorite, and it's a dish which has all the elements to make for a hearty feast.All this talk of breaded pockets of meat or sweet filling has me hankering to give Pierogi a try. If you're eager for a whirl, here is a recipe. TRAVEL WITH YOUR TRUE TRAVEL SELFEven though travel is more accessible than ever, it still taps into limited resources of time and capital, so planning well matters. Having a trusted person in your corner to assure you have covered all the bases for your adventure might make the investment most worthwhile.Understanding your travel self and your goals for your trip are a good start. Commissioning the support of a trip advisor such as Chris can ensure that the trip you take is memorable, because it fits exactly with who you are and the memories you want to make from a vacation well-traveled.

As a child, Brittney Haskins realized she enjoyed baking. She describes with fondness the time spent with her mother in the kitchen, an experience which became significant to her life. And somehow, between the sugar, flour and eggs, Brittney also found her tenacity—not just to bake but to do so with pure joy. Today on the #thedeliciousstory, you'll learn the invigorating backdrop of how this young woman turned talent, skill and passion into a successful business, and transformed the art of decorated sugar cookies (and pies!) into one sweet life. As Brittney says, baking is in her blood. She shared her creations with friends and family for years, and was the person her coworkers could count on to bring in delectable treats. The journey from weekend baker to business was a progressive one. For many years it was the side hustle, and then in 2017 she launched a full-blown home-based bakery called One Sweet Kitchen. Since then, word is out and her pastries are popular with those in Des Moines, Iowa and surrounding communities. I can attest to this because I tried to purchase one at the local baker outlet Crème Cupcake and was told they sell out too quickly. I'll know for next time. EAT ARTIf we are what we eat then eating something beautiful must make us more so, right? At least, that's how it feels when looking at a decorated cookie with its whirls and twirls of coifed sugar frosting on top. There you are with something gorgeous in your hand. And once you've enjoyed looking at the color and flourish, you take a bite and you've eaten art. I marvel at the talent required to create these stylized sugar cookies, and wondered how it was done, especially when they're made by the dozens. Brittney provides a fine overview of the differences between butter cream frosting and the royal icing she employs to craft her sugar cookie elegance.As a non-baker, I had no idea why and how this frosting was used or what went into transforming icing into works of art. Again, Brittney walks us through the steps. After the interview, I headed off on a research tangent to see the process of working with royal icing in action, and found a slew of Youtube videos (here's one) that confirmed that, when you eat an iced sugar cookie such as one from One Sweet Kitchen, you are enjoying true craftsmanship.And for those of you, like me, who didn't know about royal icing, Brittney explains that it's frosting made with confectioner's sugar and egg white. This blend allows its use in a variety of consistencies to be piped from a frosting bag or spread and smoothed, all depending on the design. The frosting hardens, permitting for layers of additional frosting to be added to complete the piece. For you trivia wonks, I also found a bit of history. Royal icing became a popular method of bakers for decorating pastries during of the mid-1800s. However, as per Wikipedia, it did not get the title “royal” because of its use on Queen Victoria and Albert's wedding cake as some sites suggest. In fact, the moniker remains a mystery to me in my limited search. That said, don't you just feel a bit more special, a tad regal even when you hold the loveliness of sugar turned exquisite in your hand? THE SWEETS OF LIFEBrittney's story of her memorable meal might be one of my favorites. I won't give away all the details here, because hearing her tell it will provide additional delight for you. I will say that it takes place in Cologne, Germany, involves one of those rare times when a family travels together, and takes place in a hidden gem of a restaurant. I'll just leave it for you to learn about the beer of choice that night and how it's served, as well as the other pieces of the story.Of all that Brittney shares, it is the story of how she began #frenchsilkfridays that helps reshape what is possible when someone remains true to themselves. On one layer, Brittney is an artist, crafting masterpieces in flower and icing, but beyond the sugar there is a mission that reflects her values as well. Brittney explains how she came up with the idea of turning a French Silk pie as the vehicle for celebrating human kindness. And in a world where we can get bitter and pessimistic about the human condition, we CAN'T get enough of recognizing the human capacity to do good. And there is Brittney Haskins, at what is, perhaps, her glorious best. She is a woman cultivating beauty and sweetness but more importantly driven to see and support the best in others. Not just your average cookie or pie, but the path to living life in all the potential sweetness one can.

It's a story sure to spark your imagination (and perhaps inspiration), because that's what Nikki Schneider's The Whimsical Wine Trailer is all about. This week on #thedeliciousstory, we discover what happens when a visionary entrepreneur turns an idea into the rolling reality of a business. We begin by learning the hoops and logistical issues Nikki navigated on her way to establishing a mobile wine bar. Although family and friends were supportive, there were skeptics—but Nikki explains how she kept to her goal and tapped her personality to turn obstacles into achievable challenges. Now, two years in, she and the Whimsical Wine Team are on the road all over Iowa, commissioned to bring the party to a wide variety of venues. They've been hired in for everything from small intimate affairs such as weddings to larger outlets for town celebrations and high-profile organizational events. The possibilities of the perfect fit for hiring The Whimsical Wine Trailer are limitless within the Iowan borders, and that is just as Nikki intended it. She loves the small-town communities of Iowa and made it a point to feature Iowa wines as a signature beverage as one more way of supporting the state. The beauty of the Whimsical Wine trailer is that it arrives and unpacks with all the amenities needed to provide a memorable experience for guests. CREATING EXPERIENCE IN THE DETAILSNikki concedes the impetus behind the Whimsical Wine Trailer had a lot to do with her preference to savor special times. She feels it's important to relish the details of a moment, to slow down and be aware of the setting, the conversation, and of friends and family. It was that value of shared memorable experiences that helped shape Nikki's vision and keep her going even when there were setbacks. Nikki's taste and creativity have shined through in The Whimsical Wine Trailer, too. Her fanciful flair for refurbishing furniture and home décor have been noted by guests. After the continued feedback of visitors, Nikki has also launched a brand-new venture she announces on this episode. FONDUE TRADITIONNikki details a lovely story of the fondue meals with family that began with her grandparents, who introduced the concept of it to her as a child. As she described their version of fondue, I wondered how it was that her rural Iowan grandparents became fans of it in the first place. Nikki pointed out that fondue became a fad in the United States during the 1970s, which jarred my memory of its popularity back then. I'm most familiar with the cheese version of fondue which Peggy Trowbridge Fillippone over at The Spruce Eats explains originated in the Swiss Alps during the 1800s. People needed a way to prolong the use of stale bread and hardened cheese and came up with this communal method for a meal.The cheese fondue is usually made with white wine as a base and a good melting cheese such as Gruyere, then brought together in a pot kept heated over a Bunsen burner. From this pot, diners can dip pieces of bread into the bubbling mixture, and later bits of meat and vegetables as well, each bite-sized morsel covered in warm, melted cheese. Nikki explains that her family's tradition is more of an Asian hot pot style fondue with the shared pot housing grease or seasoned broth for cooking meats and vegetables. Diners drop in pieces of meat and vegetables and then wait a few minutes for them to cook before retrieving them with fondue skewers to enjoy. If you're ready to give this version a try, I found this recipe waiting for you over at Oh So Delicioso. Recently my husband David, daughter Alexandra and I ate a cheese fondue at a local Des Moines favorite called The Cheese Bar. I'm a bit squeamish about the sharing of food when it involves double-dipped chips or offering a bite from one's plate. The germ factor freaks me out. At the time we ate the fondue, my spouse and daughter, who recognize my phobia, allowed me to ponder the proper etiquette required to avoid germ transference during the meal. It turns out there are some “rules” to be observed and I found this nice piece covering them over at Curiosity. The most significant of the points is to be certain NOT to take food to your mouth directly from a fondue skewer. Rather, one can push food off the skewer onto their plate and eat it from there. Now don't you just feel good knowing that bit of information for the next time you eat fondue? Of course, you do! FIND THE WHIMISICAL WINE TRAILER NEAR YOU!It is a marvel when someone is able to bring together disparate things and create something new and fresh—even better when it turns out to be something people didn't even realize they needed. Nikki has managed to do just that. Who amongst us doesn't appreciate an opportunity to enjoy time together with the ambiance of a charming backdrop under the Iowa sky? If this sounds like the perfect setting for you, then you'll want to follow Nikki and the Whimsical Wine Team on their FB page. She alerts fans as to where and when you can find The Whimsical Wine Trailer and interesting details about the antics of operating this unique business.

Most of us don't get the kitchen of our dreams, but instead, one we've inherited. That also goes for some of the stuff that's housed within it. For example, there's that fryer you received as a gift, or the rice maker you thought you really needed, and the toaster oven that doesn't get used enough given the plot of counter space it takes up.This week on #thedeliciousstory, I talk with Amanda Riordan of Mise en Place Kitchen Organization and Menu Planning about how to turn the inefficient kitchen around without the expense of a huge remodel. Amanda has turned her talents (a powerhouse combination of culinary expertise and organizational savvy) to the task of helping people make the most of their kitchen spaces. The goal of Amanda's work is to facilitate kitchen enjoyment for her clients, thus allowing for creativity and less hassle while cooking. You know, so they can enjoy it. If you can relate to that bowl stacked below the other bowls you use most often, or to the cabinet of spices and seasonings where you always get lost in the search, or to the unused items that sit collecting grease, then you should read on and learn more about Amanda. TRANSITION INTO THE CULINARY PROFESSIONAmanda explains how she acquired her sense of pragmatism, in her case as someone who was nailed by the 2008 financial crisis. She considered her next move as an entirely new vocation. Amanda was a wordsmith working for a nonprofit when the market came to a halt, and she had to regroup. You'll learn how she came to realize that a profession in the food and beverage industry was her path, which turned out to be one she loves and has reaped many benefits from.Amanda earned her degree from the Iowa Culinary Institute at Des Moines Area Community College, and along the way has taught some adult education courses helping others maximize menu planning with the foods already in their cupboards and fridge. It was this process that opened her eyes to the hunger of others seeking simplicity and order in the kitchen, and so she catered her business services to serve this niche.Much of the time it isn't what we have that is the issue, but how we use it and where it lands in our daily lives. It's like when you go to a hotel room with nothing more than the things in your luggage and feel the lightness of having fewer decisions—after all, you only have a handful of items at your disposal. It is THAT Marie Kondo effect that many of us crave. If we reduce and organize our stuff, we ultimately eliminate some of the decisions we face in the minutia of daily activity and instead can focus our energies on the details that matter. Amanda explains her process and how she works with each client so that, within a short frame of time, they can enjoy the Kondo-effect—a few less things and things well placed—in that most-used and oh-so-important room in our home…the kitchen.MEMORIES AND CRAB Amanda shares her memorable meal story which is undeniably charming. It is an anecdote that illustrates the magic of an event that came with few expectations but surprised someone nonetheless. As for her comfort food memory, Amanda left me craving a serving of what she had for her usual evening snack. Honestly, this was one of the more unique comfort food preferences I've heard from a guest. Speaking of the unexpected...Amanda conceded she didn't have a recipe to share, and then produced such a yummy idea for an appetizer that I was immediately excited at the notion of trying this one myself. Basically, her go-to appetizer dish is crab rangoons with a hit of curry powder to taste.Amanda is one of THOSE cooks who can mix ingredients by eye and taste. She blends the cream cheese and crab meat with some green onions and then adds the curry powder based on her preference. I got a little overwhelmed with the folding and frying of the wonton wrappers, but Amanda made a GREAT suggestion of just frying the wrappers separately as chips, which I thought was marvelous! You'll want to hear from her how this recipe ends up dazzling others when she serves it. For those of us who are not adventurous when it comes to throwing together a meal (and prefer, instead, a recipe), I stumbled onto this one over at Dinner at The Zoo with Sara Welch. I like that it offers up baking the rangoons rather than frying them as an option, and figure this might work especially well if the wrappers are baked as chips instead (borrowing from Amanda's idea). SIMPLE IS BESTAs I circle around to the finish of this week's podcast, I still delight in the simplicity of solving one's kitchen problems by decluttering and organizing properly. I believe that if we let go, we can gain more—and when it comes to food preparation I'm all about more!!!

This week on #thedeliciousstory we head back in time to visit the Des Moines Farmer's Market about a decade ago and one of its most famous merchants. Saloo's India was a stalwart operation at the Farmer's Market for years, run by popular favorites Saloo Sadiq and her daughter Aisha. Since 1976 the market has been a feature of downtown weekend life, and Saloo's was a staple—touting 30 years in operation until she retired in 2018.This interview took place circa 2010 when Saloo had already cleared more than 20 years of business, selling her signature recipes of Indian dishes. During this interview, we learn about what was involved in preparing for the market each week, how her business expanded and changed over time, and some of the backstories of the market over those many years.The original interview was a vidcast. At the time my husband David and I had access to a downtown space providing recording equipment, and David generously co-hosted and staffed the tech board for the weekly show. Since the original interview was for video, I've edited it to make more sense in a podcast format. You'll find this interview with Saloo and Aisha interesting if you are a fan of the farmer's market, or if you appreciate insights from the behind-the-scenes world of being a vendor at such an operation. Of course, Saloo's India foodie fans will be delighted as well. LOCATION, LOCATION, LOCATIONSaloo became a farmer's market purveyor in 1988, at which time she convinced her husband into helping with the venture which he did for her first decade in business. She created all the recipes for her amazing Indian fare which included Naan, cutlets (potato patties filled with beef or vegetables), Samosas (baked vegetable pastries) and achar, among 16 other items they sold. When Saloo's husband passed away in 2004, their daughter Aisha moved from Dallas, TX back to Des Moines to build her business in real estate, and help Saloo with the market, which she did for the next 15 years. The weekly labor involved was a huge commitment of time and resources for both women, but they managed. And all the while Aisha was building her real estate business and Saloo, while expanding her market offerings, worked a 30-year career with Younkers!Saloo is a natural comedian with wise insights. She shares several stories of the dynamics of her family life, revealing an energy that is an inspiration to others. As you listen, you'll pick up that Saloo is all about the joy of purpose and connections, and she does not let the dust settle when she can be active. Saloo explains the process behind creating her recipes—and the variations of each—which all seem to be favorites for her customers. Most noteworthy is her recipe for naan made with milk which she sold wholesale for a time to grocery stores in the area. Saloo also explains how she came to occupy such a key spot at the market each week, where her loyal patrons could always expect to find her. DES MOINES OF 1972Saloo and her husband moved to Des Moines in 1972, when Clive was more of a rural suburb of Des Moines than the highly developed area it is today. She recalls her first impressions of the community as a new immigrant from Hyderabad, India. That quiet stretch of 86th street, for example, was not what she expected after hearing about the highly populated and busy cities of the United States. Saloo's family was one of a handful of Indian families to arrive in Iowa in those days, and she knew each of those families initially. It was a significant time of immigration from India, and the community grew substantially. The impetus of the migration began when President Lyndon B. Johnson signed the Hart-Celler Act in 1965, which lifted the national-origin quotas system, opening up immigration for Southern and Eastern Europeans and Asians. Indians immigrating during this time were noted to be highly educated, and skilled professionals and many moved into small business ownership and self-employment. SALOO AND AISHA TODAYAfter retiring from the Farmer's Market, Saloo and Aisha had no interest in slowing down. I reached out to Aisha to get an update on what they've been doing since they no longer have the demands of preparing for the market each week. Aisha provided this information:At the end of the 2018 market season, Saloo retired from the Downtown and Valley Junction Farmers Markets, after 30 years. Since everything was made from scratch, the six-month market season was almost seven solid days of work. Now that that chapter of her life is over, it is a HUGE change, having all this free time. She is enjoying travel, spending time with family and friends. BUT, not one to sit still, last fall, she started selling Touchstone Crystal Jewelry, by Swarovski (Sparkle with Saloo)! This is a perfect fit for her, as she sold Fine Jewelry at Younkers for many years. www.touchstonecrystal.com/Saloo Aisha is happy to have her summers back too and looks forward to traveling. All the while she was working at the Farmers Market, she was a full-time Realtor. Aisha's real estate business is still going strong, and the passion is still there, as she says, “I am never too busy, please keep me in mind, if you know anyone buying or selling.” www.ToLiveMore.com Six years ago, Aisha added Legal Shield / ID Shield (pre-paid legal and identity theft protection) as an additional service to her business. Legal Shield and ID Shield offer comprehensive coverage to protect the family, business, and personal identity. www.ToWorryLess.com Meeting and networking comes naturally to both Saloo and Aisha, so if you see them around town, make sure you stop and say hello. The future is looking bright for these two ladies, as they start a new chapter in their lives. POST THOUGHTI was thrilled to find this interview of The Delicious Story from a decade ago. It is weird to hear David and I banter in our show host persona, and realize all that has transpired since then. I think about those times—it was right after the economic crash of 2008, and David was in school at Drake earning his Masters in education while I was working part-time and trying to build a business. Saloo and Aisha still had nearly a decade of working at the market ahead of them. In finding and re-editing this audio treasure, I'm reminded that when we go back, we can find important nuggets worthy of review for today.

What would you do if you opened the fridge and dinner was right there waiting for you? For many busy families, couples on the go, and singles who don't have the time or inclination to cook a meal for one, this solution would be eagerly welcomed. We have migrated to food on demand from many venues. Ingredients for dishes come mailed to our door, groceries can be delivered, and the ability to have food delivered from ANY restaurant has saved us from a life of pizza delivery. But what about affordable and healthy food you can either prepare yourself in bulk at a fun gathering or have prepared for you without any effort? We talk about these options with Andrea Love of Dinner Delights during this week's episode of #thedeliciousstory.MEAL SERVICES BASED ON CUSTOMER PREFERENCESAs Andrea elaborated on the options of meals catered to your exact desires, we also dove into the challenges people have with food. For most of us, there are foods that won't pass our lips, either due to an “allergy,” personal convictions, or an aversion for foods based on flavor or texture. I like salmon and other light fish, for example, and shrimp or lobster on occasion. But I don't like fish that tastes “fishy.” I imagine I'd like many other fish options if prepared well, but since I don't know how to cook fish beyond salmon that's just a theory. My husband David won't eat any crustaceans at all, so these items aren't found in our fridge most of the time. Andrea talks about her customers and addressing their preferences when preparing meals via her in-home chef services, as well as helping them make dishes at frozen meal parties. You don't like onions or peppers? No worries because you can exclude those items. And for those who are looking to be more adventurous, Andrea points out that a meal prepared via Dinner Delights affords clients a chance to try something new with less risk. You can sample something for one meal without having to invest in a lot of product, in case it turns out you don't like it. You can try the turmeric in a dish, for example, and if it doesn't jive for you, then you are spared having a container of it in your cupboard collecting dust. MEMORABLE MEALS AND MISHAPSOne feature of #thedeliciousstory is to capture memorable meal stories shared by our guests. In that small world way of memories, we can always connect because we all have special meal experiences. Andrea talks about a meal at the restaurant called La Rosa Nautica in Lima, Peru. I was excited to realize I'd been there because our daughter Alexandra lives in Lima. One of the key characters of Andrea's memorable meal is a dish called ossobuco. In case you're not familiar, as I wasn't, ossobuco is an Italian dish which means, “bone with a hole.” This will matter when Andrea gets to the punchline of her story, which has a funny ending once you know a bit about the dish!I've only been to Lima a couple of times so far but can attest that if you travel to Lima try the ceviche which IS the dish which draws people there. I found this video taken at La Rosa, which features variations on ceviche, doing a heady turn at showing how lovely a meal there can be. The other story Andrea shared involved a mishap that changed the course of an evening's meal. Again, you'll want to listen to Andrea tell it to get the full impact of what happened, but as she spoke, I realized this is a great question to ask future guests. I figure most of us have lessons we've learned in the kitchen with the memories (or wounds) to prove it. I conducted a quick search and found plenty of posts that cover this topic, including this very funny one over at Bored Panda. I laughed out loud and thought you'd find it funny as well.I indulge here for a moment to share my mishap, which occurred many Thanksgivings ago. We were the designated location for dinner that year, and I was excited to prepare EVERY dish for the evening's feast. That was mistake #1 of course because the meal is so much better when everyone pitches in with something. I didn't have lots of experiences roasting turkey, but I read recipes and determined to make one that would be beautifully golden with all the herbs and seasonings. I worked over that bird basting and checking on it constantly, but couldn't get over a nagging feeling that it didn't quite look like the one in the picture of the recipe. At the end of the roasting, I pulled the turkey out of the oven and was disappointed that it still didn't look ANYTHING like the picture, I tried to truss up the legs to give the bird some perk to no avail. It was only then that I realized I had cooked the turkey as it had lived with its breast side down on the pan. The breast meat certainly was moist, but there was no Norman Rockwell moment with the presentation of the turkey. The turkey's breasts looked anemic and pale, but it was tender meat!THE YUM FACTOR WITH A FUN FACTOR, TOOFor many of us, answering the question of what's for dinner isn't easy or fun. We are fortunate to be living in times when creative people offer services to make life easier and afford us a chance to do those things that we most enjoy. Andrea and I finished up the interview with her offering a few options for people interested in taking advantage of freezer meal parties. It turns out you don't have to host people at your home if that isn't your preference, but can convene at gatherings organized and held in community kitchens that Andrea has scheduled in locations in the Des Moines metro. Of course, if you're ready to try her for in-home chef services, you can call to secure her time on the calendar and arrange the plan that best meets your needs!

I admire those who make significant turns in their life and take on new adventures. Case in point: with the gauntlet of “new mind” thrust before them, Tim Diebel and his wife, Lori, made a thrilling and extraordinary pivot after years of service to the community to start in a new field (pun intended). You'll learn about their experiences and the Taproot Garden in this week's episode of #thedeliciousstory.After 30+ years , Tim who was a pastor, and Lori who was an educator, turned the notion of retirement on its ear and dived into the unknown as agrarians. Yes, that's right—with some study and determination outweighing their reservations, they dived into life on the farm. You'll get a sense of their self-made oasis when Tim describes their 10 acres—the timber, the wildflower pasture, the chickens and the garden.Tim explains how he and Lori felt detached from nature and food production in particular, and that this is unfortunately common for most of us. Tim and Lori were determined to change their connection to the earth and have since found that other people are hungry, too, to be more grounded in nature and appreciate the process of cultivating food.SOUS VIDE EGGSAt the point when Tim described his memorable meal, I didn't want to stop him to get an explanation of what Sous Vide Eggs were, so I did my research later. It turns out this is a process to cook eggs in the shell at a lower temp for a longer period and yield something similar to a poached egg (but without the mess of sloshing cracked eggs into water). I found a nice description along with some preparation tips over at Splendid Table. How yummy to think of that yoke thickening up to the consistency of Hollandaise sauce inside. Yum! I'm sure the eggs prepared this way out at Taproot are especially good, as they are fresh from the chickens each day. BROODY CHICKENSI had NO idea what Tim was talking about when he mentioned that, occasionally, his chickens go “broody.” I had this idea of chickens strutting around in the yard in a belligerent huff, perhaps ganging up on other farm critters—a Gangs of Taproot kind of drama. A little research, however, and it turns out the reality is different but as crazy. Broodiness is when a chicken decides to nestle in and try to hatch a clutch of eggs. They become quite puffed up with attitude and can be hard to sway once they become “broody.”I always wondered how chickens feel about all those laid eggs that disappear and don't become chicks. Do they have a sense of something lost, or something missing? Based on what I learned about maintaining chickens over the course of this interview (and how temperamental they can be), I have a new appreciation for those who work with them. Over at The Spruce in an article by Lauren Acuri, she breaks down the brooding situation so that even I can get the picture of the behavior. THE GREEN TOMATO SOLUTIONI'm not a gardener, but occasionally I've had access to green tomatoes. Last year, for example, my neighbor gave me some at the end of the season. I wanted to be polite, so I accepted them, but because I'm not culinarily creative I had no idea what to do with them. I researched relishes and fried green tomatoes, but nothing jumped out as something I wanted to try. However, this year if I get green tomatoes, I'll be ready, because Tim explained a great solution for converting them into savory bread by switching the tomatoes out in a Zucchini Bread recipe. Doesn't that sound good? Now I can't wait for the late August harvest to try this!I enjoy the recipes of Cookie & Kate and found this one for a healthy Zucchini bread that might convert easily for tomato bread instead. I wonder if adding in some shredded jalapeno peppers might make it extra tasty?A CALL TO STEWARDSHIP, A PEACEFUL OASISWe did visit briefly about the concept of stewardship of the earth and Tim's take on what that means. In these times with more awareness of climate change it seems we have lost sight thanks to political spin and misinformation. Politicians (who are not scientists) are influencing an issue which should be bipartisan. And somehow, they've persuaded some to distrust the very experts that study and research and bring us crucial information to take proper action. Tim's take seems sound, stating that no matter what, people must be persuaded to believe we have an obligation to clean up after ourselves and make certain we don't sully the places that produce the food we eat. Tim's memorable meal was charming and exactly the kind of story that brings together all the elements of precious time around the table. It was a planned affair with friends gathered, none of whom had any idea what to expect. The evening unfolded with Tim in the kitchen and each course connected to Taproot. Tim finishes up by providing details of upcoming seasonal retreats available at Taproot. For those seeking to “go to the ground” and enjoy a time of connection and reflection, a visit to the farm could do the trick.

As an NPR addict, I love that Tiffany Mauch's “eureka” moment was inspired by something she heard on public radio. Of course, her vision for becoming a pet caregiver really began further back, with years of passion for animals along with study and work in the field. The exciting part about the path she later chose is that she realized a need that many pet owners were clamoring for and was able to step up to serve what has become a growing business. You'll love hearing Tiffany's backstory and learning more about her services for furry family members. I've not owned a pet for a while, but have noted the remarkable advances in veterinary medicine that afford owners so many options to treat the needs of their pets. It does get more complicated, though, because with this care come important questions and concerns of how best to treat chronic conditions. Not everyone has the abilities (or the stomach) to do ongoing support that their pet may need. The care required can be overwhelming if it involves multiple medications and special treatments. This the situation where Tiffany is ready to step in with her expertise. THE SLOW COOKER I recently met Tiffany at another great coffee through FemCity Des Moines, and she talked about her system for purchasing food when it's in season and priced well—and how she sources her collection of cookbooks for recipes. Her setup seems ingenious for those of us whose cookbooks are sitting somewhere collecting dust.For some reason I had the idea that the crock pot was an invention of the 1970s, which it turns out is not true. Over at HuffPost the article, “A Brief History of the Crock Pot, The Original Slow Cooker” by Alison Spiegel, I learned that the slow cooker was an invention of Irving Naxon in 1936, inspired by his Lithuanian Jewish mother who told him of a bean stew she would regularly make prior to the Sabbath. Naxon's mother would place the stew in the pre-heated ovens of the bakery where it would continue to cook, even after the ovens were turned off, due to the retained heat. Irving called his invention the Beanery, and for years it sold successfully under that name. In the 1970s, Naxon sold his invention to Rival Manufacturing where it was rebranded and called a Crock Pot. I remember what a big deal it was to have a crock pot as a kid—and that invariably we always made the roast in it, or beef stew or chili. Tiffany is here to tell you that you can make practically ANYTHING in a slow cooker, however, and she has the stories and recipes to prove it. Per the article “The History and Benefits of Slow Cookers and Crock Pots” over at Did You Know Homes, we learn that the slow cooker has enjoyed a resurgence in the 21st century with more people like Tiffany enjoying the benefits of slow cooking for nutrition as well as ease. Tiffany's passion for slow cooking is authentic and her memorable meal story is a perfect example of why she loves to cook meals this way. You'll want to hear her story yourself on this #thedeliciousstory interview. THE COMFORT OF SOUPHands down, I agree with Tiffany that when it comes to comfort foods, nothing works as well as soup. And how perfect for her that she is a slow cooker by design, because soups are perfect for the slow cooking method. Tiffany is so passionate about her favorite slow cooking cookbooks that she has a unique and generous way of sharing the recipes and books with others. If you are seeking creative gift ideas, this one might work for you, too.I asked Tiffany for a good comfort soup recipe, and here is one she shared. The recipe comes from Stephanie O'Dea's cookbook, but it is tested and approved by Tiffany. Her comments are below in parentheses. TRADITIONAL MINESTRONE SOUP SLOW COOKER RECIPEServes 6, Ingredients8 cups beef (unsalted and low-sodium) broth1 (14.5-ounce) can diced tomatoes-whole can1 cup dry beans: I used a combo of pinto, black, lima—rinsed in hot water (I recommend soaking for 8 hours, then precooking a bit, as the beans aren't done in 8 hours but everything else is)1 cup chopped carrots1 cup sliced celery1 tablespoon dried minced onion or 1 small onion, finely diced1 tablespoon Italian seasoning1 (10-ounce) package frozen chopped spinach, thawed and drained½ (1) cup uncooked pasta—to add later, I used brown rice fusilli(1 tablespoon kosher salt)Parmesan cheese, optional garnishThe Directions.Use a 6-quart slow cooker. Pour broth into your cooker, and add tomatoes and the beans. I rinsed my beans in hot water, but didn't soak because of the high volume of liquid in this dish. If you live in a high altitude area, you might want to soak overnight, or do a quick soak by bringing the beans to a boil for 10 minutes, then letting them sit in the hot water for 1 hour. (I recommend soaking the beans in a container with water two inches above the beans in the refrigerator for 8 hours. After 8 or more hours, throw them with fresh water in a 1-2 qt slow cooker for a day or overnight or more. They're beans, it's hard to overcook but easy to undercook. Don't overthink it, they'll be fine :-D )If you are using any variety of red beans, YOU MUST do this rapid-boil to kill a possible toxin that occurs naturally in red beans.Add vegetables, seasoning, and thawed spinach. Cover and cook on low for 8 to 10 hours, or until the beans are soft. Add dry pasta, and cook on high for about 30 minutes, or until pasta is bite tender. (I cook my pasta separately. This is a great use for left-over pasta or a cook ahead step) Serve in bowls with a sprinkle of Parmesan cheese.The Verdict.My kids love this soup. It's simple, it cleans out the cabinets and the fridge, and it really loads an awful lot of fiber and vegetable-goodness into each bowl. I use beef broth for flavor and color. If you're a vegetarian, use veggie broth, but maybe add a bit of balsamic vinegar or A-1 sauce to amp up the flavor just a tad.Freezes well---but the pasta will swell. You'll need to thin it a bit with more broth or water when reheating.SOUP AND FURRY FINISHAll this talk of soup and furry family members sounds like the makings of a wonderful evening with the comfort warm soup and a pet by your side. Of course, as I write this, we are dealing with a Midwest heatwave, so I think I'll pocket that idea until January of 2020. In the meantime, it is the season of vacations when you might find yourself in need of help caring for your pets—and if they have medical issues, you might especially need help from Tiffany. Here is a link to contact here here.

I opened by asking her if she dreams about matting and framing in her sleep. Angela Williams Jackson of The Great Frame Up in West Des Moines claims her sleep is unencumbered, but admits to an occupational tick that surfaces at events like the Des Moines Art's Festival. You'll want to hear Angela explain the phenomenon that takes over in the art booths at these events. This week on #thedeliciousstory, we talk with Angela about the art of the perfect frame and the thrill of supporting artists, and finish up with celebrating a special octogenarian and a memorable meal. YOUR WALLS ARE THE WINDOW TO YOUR SENSE OF BEAUTYOur home's walls are primarily decorated by my husband David. He's the artist and the photographer of our duo, and appreciates determining where to place what piece. I don't ever have a strong opinion, and have willingly handed over domain of the walls to his expertise. It's a win-win because he likes making selections and deciding where they fit best, and I just get to enjoy. It's one single example of how we are perfectly paired. I would probably never get around to hanging anything on my walls if left on my own, and my life would be unadorned. Bursts of images, paintings, drawings, and favorite family photos contribute to the cozy energy that makes our house a home. Interior design, like other design specialties, is an artform we reap life benefits from and yet largely take those benefits for granted. Wall art surrounds us with beauty and provides us pleasure and comfort, but of course there are many times we don't give those feelings much thought.However, the images we select for our walls say a great deal about who we are and influence other aspects of our surroundings. In fact, interior designers often start with signature art for the walls before determining furnishings. In her post, “The Importance of Art in Interior Design,” Emmaj over at Smooth Decorator explains how the wall décor drives decisions about the style of items selected to complete the look for a room based on colors and overall style. For those of us without the benefit of an interior designer, we make our intuitive choices with a sense of our tastes. For example, David does a lot of pixilated ink drawings which are quite involved with a collage of images. We also have paintings and pastels which are family heirlooms. And our tastes tend toward the eclectic from traditional furnishings to a few contemporary things, probably because our wall hangings are that diverse and our budget humble. FRAMED PERFECTLYOur walls reflect our love of family photos, David's work and heirloom art. Some pieces have been up for decades while others have changed out more frequently. For permanent treasures, we've utilized Angela's expertise at The Great Frame Up. Angela explains how framing can enhance or diminish art and shares the special care required for items that are family keepsakes. She also relates a story of one of the more unusual pieces she helped a client frame at her shop. Everyone has something treasured lurking in their collection, and if it isn't framed or preserved carefully, we know it is at risk. THE MIGHTY SHOP OWNERAngela's tenacity and diligence have shined through over the years since she first opened her store in 2005. She explains what drives her and how she manages to stay alive and thrive as a small business owner. For those with ideas of owning a brick-and-mortar establishment, Angela has tips and ideas to share. In fact, mentoring is something she is known for in the community. One of her most passionate and significant contributions has been working to support local artists via the gallery space in her shop. Each month, The Great Frame Up features and artist's work and often those pieces are for sale. MEMORABLE MEAL FAMILY STYLEAngela finishes up with the description of a memorable meal that has all the elements of the feast featured at the end of “The Big Night,” starring Tony Shalhoub and Stanley Tucci. You'll want to hear her story of how the family came together to celebrate a major milestone for her dad. She does mention family-style dining in a restaurant setting. What a treat that is for those lucky enough to be sitting at the table! As a guest, there is no pressure to figure out what to order, and the concept merges restaurant and home together in a lovely way. Years ago, David and I annually made trips to the Amana Colonies and the Ox Yoke Inn to eat family style that, for me, meant loading up on the sides rather than the entree. I prefer the mashed potatoes, salads and even the cottage cheese with chives.Apparently, the trend of family-style is expanding as an offering in restaurant markets per the article, “Family-Style Restaurants on the Rise,” at Restaurant Hospitality by Liz Barrett. The outlay can go one of two ways with either larger portions of a select few menu items or multiple offerings in smaller but sharable servings. I would gladly go for the latter. THE IDEALI never get enough of talking about comfort food, and Angela appeases that interest with her choice of chocolate and ice cream. Just thinking of the duo provides me solace. Mostly though, what's lovely about this conversation with Angela is how we tie it all together, just like a perfectly framed piece of art. Beauty for the eye is akin to warm brownie and cold vanilla ice cream for the soul…or stomach.

I admit it—I get sucked into Instagram easily. I can scan through images at a dizzying pace and then twenty minutes later wonder where the time has gone. That's how pictures work. They're eye candy with bright colors and interesting compositions that draw me in. Plus, I like to ponder the backstory of the photos, too.And though it feels like it is happening at breakneck speed, I will stop and consider many of the images based on how they hit home.But speed of scroll aside, images are a marvel conveying messages that are both intense and swift like no other medium. And it was that impact of photos to deliver information that began the conversation with Brand Photographer Julia Mae Hunt this week on #thedeliciousstory.Julia launched her career as a photojournalist and shares some details about the work. But it was the story she relates of what lead her to change direction which is particularly compelling. Suffice it to say, it was one of those epiphanal moments—that instant when clouds part and the sun blasts through the mist—that determined a new direction for Julia. You'll want to hear the story for yourself. Julia's moniker “Brand Photographer” is spot-on in explaining the services she offers her clients. Any entrepreneur knows the importance of presenting quality photographs to their audience to deliver their message in an instant. We are all busy consumers of content today, however, and something has to be good and authentic if it's going to make us stop and pay closer attention. Julia works with her clients to create photos that tell their story and help them connect viscerally with their audience. It can't be overstated that there is a skill involved in producing beautiful photography. Julia talks about her work and how she gets there for her clients. We also discuss personal examples where the photos of a brand make us stop, consider, and even purchase because the photos just worked that well. THE PHOTOS OF YOUR LIFENow take just a moment and open up the image gallery on your phone and take a cursory scan through what's there. Are you a person who photographs every event, every meal, every outing with friends and family? Or are you one who takes few photos or perhaps none at all? These days, we all have a quality camera in our hand most of the time by way of our phone, so whether you photograph everything or just some things, you may be surprised by the number of images on your phone. Possessing a camera at all times has changed our relationship with images.It used to be that cameras came out for special events and holidays, but now we take photos of virtually everything—photo-journaling our lives in the small moments as well as the major events. In an article over at Mylio, “Here's How Many Digital Photos Will Be Taken In 2017,” the projection was that 14 trillion photos are taken annually. Thankfully, that number isn't all on YOUR phone, but you probably still have tons to sort through and consider whether to keep or delete.When I met Julia at a recent FemCity coffee, she talked about having taken the time to go through her images on her phone—and what she learned in the process. I was intrigued and wanted to hear more. Here on #thedeliciousstory, we talk about her discoveries and ponder more generally over what our image journal says about our lives and who we are. I'd be curious to know your thoughts on the experience as you peruse your own images. How do your pictures speak to you of your past? How do they compare to something you wrote about or thought you remembered about a particular event? What does an image offer you in terms of reminiscing, and do you remember more than you would without the images? We didn't so much as come up with definitive answers to these questions, rather we acknowledge that different mediums trigger our memories in different ways. Julia also offered tips on how to sort and determine what to keep from your phone for those who struggle with the task.Some of us take horrible pictures (me), so Julia also offered several suggestions on how to make the best use of your phone's camera to get optimal photo quality. At the top of her list of ideas was to review your phone's operating instructions for the camera. I had not thought to do that, and of course there is plenty of information out there for review. A quick check and I found this video about my Galaxy S7 phone which was surprisingly helpful.THE IMPROMPTU, AND A CRACKER AND CHEESE RIFFWhat is it about the unexpected gifts in life that makes them particularly sweet? It's that feeling you had when you woke up for school only to discover the roads were blanketed in snow. Snow day! Julia's memorable meal story has that same impromptu magic about it and finishes up with a lovely twist. We do take a few minutes to talk about Julia's comfort food of choice: cheese and crackers. I'm a fan as well. These days, it's the Cracked Pepper & Olive Oil Wheat Thins with cheese that send me swooning, and although there are plenty of cheese options we both enjoy, we agree that nothing beats a sharp cheddar. You may have heard the saying that our eyes are the windows to our soul. If this is true, then what we take in via those windows matters all the more. Julia is a skilled artist, bringing storytelling into view through her camera lens in a way that is window-worthy. But she also proves to be eloquent at relating stories and thoughts that are sure to inspire.

This week on #thedeliciousstory, we take a trip back to more robust times in the newspaper industry when The Des Moines Register was considered one of the leading (and Pulitzer Prize-winning) papers of the land. Carol Marlow McGarvey has been at the Register in recent decades and remembers those times well—and the transition to where we are today.It all began for her with a part-time job in circulation. She was incognito and a kid at the time, but listen in as Carol describes the details of her secret life, which was ultimately the impetus to becoming a journalist. There is more where that came from, too, because Carol is a natural storyteller, gifted at highlighting the right details and unfolding a plot. Listen in and enjoy as we reminisce about the exciting days of Carol's employment with a busy newspaper as well as other engaging tales she tells, such as judging multiple entries of gingerbread at the Iowa State Fair and her riff on THE meal that has gone missing by today's generation. As a kid, I remember feeling in awe on the handful of occasions I entered the R ‘n T building located on Locust in downtown Des Moines (think school tours in the 1970s). There was the huge globe turning on its axis in the lobby where people rushed in and out on vital news business, and then the open spaces of office where staff worked at big boxy computers. The most notable part of the tour was visiting the printing press at work in the bowels of the building. It still is a marvel to me how much has changed with the Des Moines Register, once a powerful and prominent newspaper. In the past, it was a publication noteworthy for its political cartoons, statewide, national and international coverage, and the winner of 16 Pulitzer prizes. Like other papers across the country, however, it has shrunk in circulation and diminished in weight. News in the Register was so thoroughly covered for years that there were two staffs of writers for both the morning paper and the evening Tribune. I'm sure, like many others, I viewed the people who worked there as the stuff of legends—our version of the Woodward and Bernstein types but in Des Moines. Carol recounts wonderful details of her days working at The Register from her vantage as a features writer.CAROL JUDGESCarol and I became friends by way of a writer's group where I learned that she's served for years as a judge of various food contests at the Iowa State Fair. Her turn at tasting cake submissions is a personal favorite and is an anecdote which is both charming and cringeworthy. You'll want to hear Carol's other stories of contests she's judged over the years, and you'll even capture a glimpse of the behind-the-scenes world of these events from both the entrants' and the judges' perspectives.The idea that we can discern the “best” of something in a category is remarkable to me. I'm in favor of a good glazed donut but can't imagine being able to pick the best in a lineup of many. That someone who can taste the nuances of a subset of a pastry is a true skill of which Carol has put in years of effort to perfect. And then there's the trust that is necessary from both the contestants and judges. Carol explains this with a cinnamon roll story you'll never forget.SUNDAY PAUSEGiven Carol's description of Sunday meals and her memories of them, it is hard to argue with the value of this once-prized day of the week when families generally set aside time to slow down and relax together. Traditional meals served most often at lunch included roast, chicken, starches and vegetables, which often came from the family's garden. We live in times when multi-tasking our moments is preferred, but in doing so we seem to have lost our awareness of individual moments altogether. You can almost feel the breath go in slowly and then release as Carol provides the scenery of a Sunday meal with her family, and Sundays in general as a time of renewal back when we made time to just be. A WRITER'S CREEDWriters are always writing, and there is work to be done if you have the talent and are willing to stay in the field of journalism, in particular, which has changed dramatically for professionals in the business. After Carol moved on from the Register, she earned work over at Meredith Publishing, where she has showcased her talents in many of the publications there and is currently working for Welcome Home talking about some of the beautiful homes of our community. We finish up our conversation in this interview by talking about writing. As I struggle through clunky sentences, I remain an admirer of how Carol brings such a natural voice to her work that makes her articles a true pleasure to read. She shares insights that bring down the stress on how to write well by shifting the focus from self, which is always a great suggestion. Storytelling, even in the written word, should be natural and when done right leaves a lasting impression.

Steve Noah has a resume with a list of accomplishments stretching across the globe, but he doesn't place any stock in such a tally. I asked Steve, this week's guest on #thedeliciousstory, what stages of his impressive work history were part of his “A plan.” This turned out to be a silly question, however, because as he explained some of the highlights developed from no plans at all. Also, he is the first to admit that his professional past is strewn with as many failures as successes—most of them developing organically. It was the busts which led to some of the most interesting opportunities, too, leading down path's he had not even considered.So buckle up and prepare for a whirlwind tour that is both fascinating and inspiring. Steve's story just proves the point that there are always possibilities to explored with mistakes, and often it's those unexpected twists where the ride gets most interesting.A bonus of this week's episode is picking up a bit of wisdom from Steve, who has seen and done enough to last several lifetimes. Steve shares insight that he has gleaned from his travels and from the people he has met through interactions with leaders and influencers all over the world. THE MIRACLE OF RWANDAWe will dive into Steve's latest chapter, one that has led him and his wife Jane to expand their family to include Rwandan relatives. Steve has recently completed a book called, “Rwanda: A Personal Journey,” chronicling the first 25 trips there, including one with their 5-year-old grandson. For Steve and Jane, Rwanda has morphed into a life-changing purpose and drive as they work with Rwandan leaders to help educate some of the country's brightest and most talented youth. This venture which started as a partnership between William Penn and the Rwandan government began 23 years after the horrific Rwandan Genocide.Rwanda's history from a colonized country to its independence provides a deeply complex background, including much infighting among Rwandans. Fast forward to 2017: Rwandans have achieved a peace, and improved relations among its people to the point where the government was open to such forays. Steve's partnership with the country in seeking higher education for Rwandan youth is nothing short of a marvel. His book provides a fascinating account of experiences and negotiations to create the program at William Penn, that facilitates the higher education for Rwandan students. A FUNGI FEAST IN THE YUNNAN PROVINCE OF CHINAThere were proteins involved in Steve's memorable meal, which I'll let you discover as you listen to the interview, but for this post, I'll focus on the fungi he mentions. It turns out that the Yunnan province of China is home to the most extensive varieties of fungi in the world. Each year when the mushroom season hits locals and tourists go foraging in search for a range of fungi that blow the mind of someone like me who is only familiar with maybe four types. The shapes, colors, and sizes of these wild mushrooms are an extraordinary window into the capacity of nature to produce so many different kinds of fungi. There is even one that grows out of an insect. For all those that are edible, there are as many that aren't which sometimes leads to unfortunate outcomes for foragers, but the mushrooms of the region are abundant and have led to a billion-dollar industry. You can read some of the fascinating details of these fungi, and this province over at Go Kunming in the article titled, “Exploring the Curious World of Yunnan Mushrooms.”China has long understood the medicinal benefits of fungi, but in recent decades, Western medicine has become more interested as well. Over at NPR, the article, “Mushrooms are Good for You But Are They Medicine?” details a myriad of possible health benefits being explored, including help for cancer and dementia patients. I hadn't thought of it but found the growth process of mushrooms fascinating. As per Vickie Sabaratnam, the scientist in charge of the mushroom research center at the University of Malaya in Kuala Lumpur, Malaysia, the primary function of mushrooms is to recycle large molecules in the environment which then turn into the “fruit bodies,” of the fungi. THE LEGACY GOALSA little mushroom hunting for information aside, I found Steve's insights toward the close of our visit to be hugely inspiring and think you will, too. Steve considers this most recent chapter to be one of his major contributions to the world, and thankfully, it is this kind of engagement with purpose that keeps Steve moving along. The concept of staying purposeful no matter your stage of life is one I never tire of hearing. I believe it is the golden ticket to living a life that is full, rich, and adventurous, and it doesn't even need to be as expansive as Steve's to get you there. MORE ABOUT THE PHOTOThe Aegis trust of Great Britain is an organization focused on preventing genocide in the world. On March 5th the presented World Food Prize President, Ambassador Kenneth Quinn with the Steven Krulis Champion of Humanity Distinguished Service Award in The Home Dining Room in the House of Lords in London. The award was in recognition of Ken Quinn's efforts to make the world aware of the Genocide in Cambodia and for ultimately defeating the Khmer Rouge from 1973-1999. The Aegis Trust has been in existence for 19 years, and this is just the second time that this award has been bestowed. I had the privilege of introducing Ken Quinn three times; in Rwanda on February 28th, in Nottinghamshire on March 3rd and in the House of Lords on March 5th. A Des Moines Register article features the story.

Shouldn't eating be a fairly simple activity? These days, that doesn't seem to be the case. Bring strangers together at the table, and you'll probably discover that there are just as many dietary requirements as there are people gathered. I might be exaggerating, but not much. We live in a hyperconscious time when it comes to our relationship with food—just think paleo, keto, lactose intolerance, gluten-free, low salt, vegan, vegetarian…all of which is good when the focus is health, but bad if we're trying to de-stress our lives. This week on #thedeliciousstory, I visit with Dani Lin, who is a wellness coach and culinary explorer of healthy and delicious foods. We talk about her path to healthier dining, the complex challenges of bringing family along on that journey, and the mission she shares with her clients to make dining fresh, diverse and simple. I'm easily intimidated by sales spin, and the fact that Dani does NOT speak that language when it comes to her services is so appreciated. You'll get to feel her authentic energy as she explains what led her to take a love of cooking and turn it into a business to help others. Dani's thoughts and ideas on selecting and preparing foods make sense and help immediately diffuse some of the angst I've personally felt in eating lately, always wondering: “Am I doing this right?”WARMTH AROUND THE TABLEAs small business owners, it's easy to feel the isolation of working in a bubble when it comes to honing services to marketing and beyond. In an effort to find a helpful tribe of like business owners, I recently joined FemCity® in Des Moines, and was particularly intrigued upon meeting Dani. She exuded a warm and calm presence which I would soon discover is particularly impressive given her large family. Or maybe her nurturing presence is what makes the large family possible? Either way, I was especially intrigued when she talked about the special dinners that she and her husband host in their home at what they call the “Aloha Table.” You'll learn more about the experience, the themes and the types of dinners served at Dani's special events in this week's podcast. This concept of hosting meals in the home is marvelous, and flips the restaurant experience on its ear by bringing the element of a more intimate community to the meal. I'd already heard of pop-up restaurants, but this is very different in that the chefs serve a specific menu in their home and offer seats to join and dine together for a set price. That simple. In The Penny Hoarder the article, “This Tool Helps Aspiring Chefs Make Money Serving Home-Cooked Meals” by Nick Loper, delves into this business model and visits with a chef who shares her own experience using a tech platform to help her maintain and market her business. Dani will share a few stories of her own of the dishes served at the Aloha Table, the emphasis on gathering people, and what the experience has meant to her. THEN THERE IS SPAM…I love all four seasons, but do assert that fall is my favorite even though it signals the end of summer. Winters have always meant endurance and tolerance more than anything else, and this last winter was a particular doozy bringing a sheath of ice that covered my driveway for the months of January and February. I say this only to signify my alarm after learning that Dani grew up in Hawaii and came to Iowa where she then STAYED! You'll learn from her how that all came about and why it was her choice in the end. For the rest of us in the area, it has meant she's brought some of the heritage of that fine state right here to our city. One of the more curious factoids I recently learned about Hawaii is that the inhabitants of the state are particularly enamored of Spam. This came about during WWII when millions of cans of the salted meat were shipped to the island for the troops stationed there. Dani explains her own memories and attachment to this canned meat, and elaborates one of the favorite fast food dishes of state residents: Spam Musabi. Dani explains how it's prepared and the best place to try the dish if you visit Hawaii. Although it probably doesn't end up being one of the healthiest items, there is room in a healthy diet for moments of comfort food. To catch more on the history of Spam in Hawaii and elsewhere, you can read this post over at Huffington Post titled, “Why do Hawaiians Love Spam So Much?” by Kimberly Kohatsu. KALE SALAD It might seem like a weird segue to go from Spam to healthier food fare, but during the interview Dani and I manage to do just that by talking healthy options like roasted vegetables, not to mention the other lifestyle services Dani provides, including cooking classes and personal coaching. Dani sees her role as a co-explorer with clients where everyone learns together. And just to give you a sense of the kinds of dishes Dani shares, you can check out her post for the full story behind this healthy kale salad and how it was received and reinvented by her. In the meantime, I'll re-post the recipe here as well:DRESSING1.3T extra virgin olive oil2.1T toasted sesame oil3.2T coconut aminos (Trader Joe's has it!)4.2T rice vinegar5.1T grated ginger6.3 cloves garlic, pressed7.1 T toasted sesame seeds (optional)SALAD1.1 bunch lacinato kale, washed and destemmed2.1 cup jicama, julienned3.1 small red bell pepper, chopped4.1 carrot, use peeler to make long strips5.1 cup edamame, cooked and shelled6.1 avocado, cubed7.Cilantro (optional)INSTRUCTIONS1.Cut prepped kale into strips and place in large bowl.2.Combine dressing ingredients in a jar and shake well to combine.3.Pour a little of the dressing over the kale and massage to soften.4.Add the other vegetables.5.Toss and add more dressing to taste.NOTES1.You could sub soy sauce or tamari for coconut aminos.2.Try other veggies too! Sliced snow peas or sugar snap peas would also be good.Adapted from Cookie and KateTHE REBIRTH OF EATINGIn the U.S., an unfortunate manifestation of generally speeding up our lives and being SUPER productive affected how we view food today. Eating has become a means to an end where salt, sugar and processed foods satiate our taste buds and chemically alter our brains. And then we're left hungry for the nourishment that we've been missing. These days, we've all learned enough that we now know much of the processed items in the grocery store don't even qualify as “food,” nutritionally speaking. And thankfully, the pendulum has swung back to health, meaning for many a return to the basics of food. But now, the assortment of dietary options is overwhelming! Factoring in a more holistic view of eating well that includes connection with others is one way to slow down and be healthier in a bigger way. If Dani's philosophy can serve as an example, we can end up stressing less and enjoying the simple act of eating together again.

What's not to love about a friend you can count on, especially when they feed you delicious food? Long-standing restaurants become a friend in and of themselves, the friendly neighbors appreciated for the tasty comfort made to order. Those eateries remind us of our past, of times we took a hard-earned break to eat favorite dishes, and the familiar spaces where we celebrate milestone events in our lives. Family-owned restaurants are especially treasured for the heartfelt tenacity they serve up, too. This week on #thedelciousstory I speak with Ron Bonanno, son of Frank Bonanno (also known as Bamie) who was the energy behind the popular and still-remembered restaurant Bamie's Pizza on Des Moines' south side. Ron shares an insider's look at what it took to run the business for 23 years, his dad's unusual take on customer service, and how the family functioned within and around the all-consuming family-owned endeavor. FIRST THERE WAS THE FOOD—AND THE WORK I never had the chance to eat at Bamie's during its years of operation from 1963 to 1986, but I heard about Frank's antics from those who ate at his restaurant. He always had his own sort of show at the ready for his customers, with props including rubber chickens, fire extinguishers and a trombone that sported a boxing glove. He had a flair for comedic timing, teasing and prodding patrons who were (usually) delighted by the theatrics. Ron relates some anecdotes and talks about what drove his dad to be a “larger-than-life” personality.Beyond the stage presence of Bamie himself, there was the food. Ron explains what went into the signature pizza with its sauce and crust that Bamie perfected, and in this interview we also get a tour of the back-of-house process required to bring all the ingredients together—for the pizza and other favorites like the Stromboli sandwiches. Did I mention the work? Ron details the labor involved in keeping the restaurant in operation each day. While Bamie shined with his frivolity, making it all appear fun and easy, behind the stage was a determined man and his family, all of whom kept to a grueling schedule. Given the daily requirements of the business, it's hard to fathom how the family found time for school, sports and other activities. To keep it all running required everyone in the Bonanno family to pull their weight, so when Bamie suffered his first heart attack you can imagine how it all came to a crashing halt. Ron relates the story of how family and friends rallied when Bamie needed time to recover, and how his ongoing pace both helped and hurt his health overall. Because Bamie's Pizza was a city institution, famous people periodically visited. Ron tells a few stories about the paparazzi who graced the door of the restaurant over the years. And not-so-widely known was the restaurant's role as the place where John Karras and Donald Kaul drafted their ideas for the first RAGBRAI, which became the world's longest, largest and oldest recreational bicycle touring event. With all the toil during the year, I was grateful to learn that the Bonannos took every August off to close the restaurant and climb into their RV for rest and recreation. You'll get a sense of the fun and adventure of those summer trips and the strong family ties that made working together the rest of the year possible.A LEGACY STORYBamie's was forced to close its doors due to the city's airport expansion in 1986. Ron talks about the impact of that decision and why Bamie didn't open a new restaurant thereafter. It remains a testament that the family stuck together to work the business for as long as it was opened. As a striving entrepreneur, I'm impressed when anyone builds a business that sustains them and their family. And when that venture impacts so many lives and is remembered fondly years later, that is a true measure of success.

I admit that I have a romanticized view of the small town attorney. This is an image of someone who is part of the fabric of the community, with a mix of the wisdom of Atticus Finch from To Kill A Mockingbird blended with the worldly jazz-playing coolness of Paul Biegler of Anatomy of a Murder rolled up into one. Such a lawyer as that would require the older moniker of Esquire, which I think suits this week's guest on #thedeliciousstory.Zach Engstrom Esq. is an estate attorney with Letsch Law Firm based in Grimes, Iowa. As he points out, he knows how to run with open-ended questions, and I have loads of them, and in the end it worked great because Zach is a truly eloquent storyteller. Zach takes us on a fast and entertaining journey that brings us up to speed on his work today, and we even discuss estate planning tips and insights based on his expertise with the caveat this is not offered up as legal advice. In between, we dive into the unique approach Letsch Law serves within the community, and of course, we talk memorable meals. WHY THIS STUFF MATTERSOn the surface, Zach's legal specialty may seem like a depressing one, but he explains that it was the work of contracts that captured his interest and creating strong ones which led him to become passionate about the subject of estates. At this point in the conversation as we talk assets, my eyes sort of glaze over because I don't think David and I will have all that much for the kids to deal with once we leave this coil. Ultimately, maintaining harmony and acceptable dispersion of whatever remains after our death is the goal. I think of it as perhaps my last supper, the one I won't attend in person, but I pick the menu. Those family and friends who are on hand gather and eat and enjoy a great cabernet with a nod to me. I'd like it all to run smoothly and not be a pain. Zach points out that assets of value are only a part of the equation. It does behoove those with larger estates, such as farms and other investments, to work with a pro like Zach to ensure a smooth transition within the family. He explains some of the unfortunate outcomes for those who take shortcuts and don't work with an expert. But beyond the tangible assets, things can go from strange to downright ugly over items of sentimental value as well, so even a well-executed will can take some of those things into account.There are plenty of alarming stories of families who have fought horrible legal battles over memorabilia of a deceased, such as in the case of Robin William's family in the article titled “When Heirs Fight Over Assets With Sentimental Value,” by Paul Sullivan. Sadly, it makes sense that with heirlooms involving Williams—with great monetary value—get family fighting, and a blended family only complicates matters. But then there are the stories of siblings who get lost in conflict over sentimental items that have no cash value. Is it all about greed in the end? On a Google sidetrack, I slid down the rabbit hole in researching this idea of divvying up estates equally among children of the deceased. It turns out this concept is a contemporary phenomenon. Over at The Atlantic the article titled, “It Used To Be Okay For Parents To Play Favorites,” by Jennifer Traig, she provides loads of biblical and historical reminders that much of human history involves designating inheritance by birth order and that sibling rivalry is built in. What's more, lest we get too upset about siblings fighting over stuff, we only need to glance at our own childhood experiences to be reminded that this is an evolutionary thing. Traig suggests that children fight because they are wired to do so—programmed to turn on the competition for precious resources. Is it any wonder this can play out in estates? In other words, this fighting for stuff could be driven, in part, by primal urges. But let's say if you don't want some version of Cain and Abel to play out in your family, estate planning is critical. As Zach says, “You can divide up money but not Grandma's recipe book.” NOT THE LAST MEAL BUT A GREAT ONEWe did move on to talking a lot about food, and in particular some of the events held at Letsch Law Firm where food was a part of the theme. They have office space they've opened up for use by artists to showcase work, and also host events throughout the year designed to draw in the community for fun and connection. Zach describes some of the recent favorites you can hear about during the interview, and if you live in the area, check them out.The added perk for these events is that the food is often catered in by Zach's mom, who no longer works in the business but offers her catering expertise for Letsch events. They try to align the foods served with whatever the theme is for the gig, but it turns out Zach's mom drew the line on a few items for the Star Wars party.Most touching and delectable was Zach's take on the top four ingredients required for a perfect meal. His ideas are lovely, and I'd agree. Perhaps you would add or amend the top four ingredients? Listen in and share your top four ingredients with a comment!ZACH'S CHILI RECIPE Here from Zach's recipes to you: The first thing I ever learned to make was chili. Mom catered nights, and Pop was more of a frozen meal type of chef, so I picked up the slack. I've experimented with several options over the years, but the original recipe still stems from Mama Engo's down-home cooking. As you don't have access to her garden preserves, however, I'll translate it to a Hy-Vee friendly version.2lbs ground beef1-2 onions, diced2 green bell peppers, diced2 14oz cans of petite diced tomatoes1 can of Rotel2 14oz cans of chili beans1 can of black beans (drained)1 small can of tomato paste2 packets of chili seasoning (yes, it's a shortcut)1tbsp of brown sugar1tbsp of butter(Optional but highly recommended) a healthy sprinkling of garlic, chili powder, curry powder, turmeric, and a tablespoon of red Thai curry paste. Also, and bear with me, a can of sweet corn (drained) if you're feeling festive. I like a dash of Tabasco for flavor and Sriracha for heat.

Where else can you go into the mists of a tropical deciduous rainforest, emerge into the expansive swath of African grasslands, and then minutes later climb the mountain ranges of Southwest China? If you said the Blank Park Zoo, then you've earned points which are good at their commissary, for maybe a piece of squash! This week on #thedeliciousstory, I visit with Jessie Lowry and John Krogmeier about the day-to-day feeding and care of the wild animals at Blank Park, and all the back-end food acquisition required to keep everyone healthy. Later in the interview, Jessie helps debunk some common zoo myths and explains how zoos and the mission of wildlife conservation go hand-in-hand. And of course, there are memorable meal stories, involving pesky penguins and a ravenous boa constrictor, so listen in! In prepping for this interview, I was reminded of a childhood memory, a zoo visit at some time in 1968 and somewhere in the south. We were watching as elephants stood near a fence which was quite close to the people gathered to watch them. The animals were so near that one person was able to offer up pink Kleenexes which the elephant grabbed with her trunk and placed in her mouth. The activity went on for several minutes with onlookers continuing to watch. I imagine there was a sign near that said, “Don't feed the animals,” and this someone not only disregarded the signage but added a terrible degree with the Kleenex. This kind of thing still happens today occasionally, as seen in the occasional headline story of such zoo incidents.That memory serves as an important reminder that the zoo is a place where wild animals are cared for by humans, and patrons are privileged to have the opportunity to view and learn more about them. And today zoos have stepped up their role, from caretakers of wild animals to offering excellent and exciting exhibits that are safe for both the animals and visitors. But this is an ongoing challenge to balance. And now more than ever, zoos are the conduit to species protection. By working hard to help facilitate conservation efforts, zoos also offer education to the public about habitats and species at risk. To be sure, the zoo is a thrilling destination for families, but the goal is “fun with a purpose,” as Jessie Lowry explains. A CHANGING CLIMATE, A CHANGING ZOOAs recently as the 1980s, when we frequently took our young children to the Blank Park Zoo, I focused more on the entertainment aspect for our outings. These days as we are bringing our young grandchildren, I'm more keenly aware that many of the exhibits display information about species near extinction and habitats which are almost gone. The modern zoo is no longer just a place to see some of the world's animals: it may be the last hope for survival for many of them. The Blank Park website provides an informative timeline of Blank's evolution. Originally funded by a gift from A.H. Blank and land donated by the city of Des Moines, the zoo opened its gates in 1966. Attendance grew steadily. In the 1980s the zoo underwent major renovations, and in 1987 achieved accreditation with the Association of Zoos and Aquariums (AZA). Blank is one of only 230 zoos to have earned this designation, and the only AZA zoo in Iowa. You'll better understand the significance of this accreditation as Jessie explains what is involved in maintaining operations, and what it means for the zoo's mission. You'll learn the steps required to achieve the distinction and the ethical commitment that accredited zoos maintain to assure the genetic diversity of the species in their care. The most recent birth of a black rhino at Blank Park was made possible due in part to their AZA accreditation. As a result of zoo staff's hard work, we enjoy the cute webcam experience of this new baby rhino at the Blank Park website – but more importantly, we learn about the immediate risks of this animal's extinction in the wild. A MEMORABLE FEAST AT THE ZOO One of the many popular experiences during a visit to the zoo is feeding times for the animals. We can vicariously feel the joy of the sea lion's, for example, when staff offers up fish as the sea lions shoot out of the water to grab their treat. Eating can be a great connector for visitors, showing us our relationship to all the other animals of the world. We all need to eat, and the pleasure of eating is something we can understand. The requirements to feed so many animals at Blank Park can seem daunting, but John explains their system to us and how the dedicated staff not only keep everyone well fed but are sure to introduce variety to the animals. Did you know that there is a garden on site to help produce some of the food used at the zoo? That was a surprise to me. You'll get a kick out of John's story of the picky penguin who has to have his food offered just so, or there's a price to be paid by the feeder. And you'll understand Jessie's knee-jerk responses when she tells of her experiences feeding the boa constrictor!SUPPORT THE ZOO AND SUPPORT CONSERVATIONBlank Park is a jewel for the community of Des Moines, one that would not be possible without the support of donors and the many volunteers who help to keep the zoo in operation. Jessie describes several of the ways people can support the zoo and get involved in the broader mission of conservation efforts. Fun and activity are not limited to the general admission hours at Blank Park. Jessie describes just a few of the popular upcoming events including the Zoo Brew that begins in June, featuring live music, summer brews, and a unique opportunity take in the scenery and the animals in the park after hours. There is also her favorite annual event, the Monarch Festival in September. There is a full calendar of educational and entertainment opportunities offered at Blank Park each year. We are fortunate to have this destination amenity in our fair city. But today, more than ever, we need zoos, and in particular accredited zoos like Blank Park, to help meet the growing crisis of endangered species and shrinking habitats. Remember, when we support the zoo, we are also supporting our planet's history, as well as the future.

The Baratta's commercials of the late 1990s were clever, homey vignettes of something that used to happen in the “olden” days. The scene opens with “us,” the ad viewers, looking toward someone leaning in, perhaps into a car window. And we learn that we're lost on some side street of the south side of Des Moines, trying desperately to find 2320 S. Union Street. The next bit went just like it usually did when someone stopped a random stranger to ask for directions. We're given a series of instructions: “turn this way and take that road, and then go to this four-way stop…” You know—the kind of details that leave the clueless even more so. Today GPS has made that scenario a thing of the past, but the deal with Baratta's was that the search actually made finding the restaurant that much more rewarding once you dined there. And I, with my family and like so many locals, have managed to find the way back many times over the years to this favorite eatery with a rich history. This week on The Delicious Story I visit with Lisa Kruger, co-owner and manager of Baratta's Restaurant, a beloved favorite of Des Moines nestled on the south side, serving Italian-American cuisine since 1967. You'll have the chance to “fly by the seat of your pants” as Lisa relays the charming details of how she and co-owner Joe Gatto came to own the restaurant in 1993, and the anecdotes of launching in those first days when they were 25 years old with nothing but chutzpah and a little experience as their guide. With the bones of restaurant toil far behind them, good luck and good calls have paid off for this team and, as of May 1, 2019, Lisa and Joe celebrated 26 years as owners of Baratta's. Their longevity is a testament to hard work, skill, talent and a remarkable set of circumstances that helped them take a local neighborhood hidden gem and transform it into a destination place to dine. BARATTA'S INTERESTING PASTA bit of research turned up another interesting story I'll relate here, which Lisa and I didn't discuss in the interview. There was this other chapter of the restaurant involving the original owner Charles Baratta that highlights an immigrant story, the tenacity of a family to persevere and the fostering of a greater sense of community. Baratta's restaurant was first a private home and the prior occupants were named Berard. I could not readily find when the house changed ownership, but the Baratta Place Grocery was the first business documented in operation at the property in the early 1950s. The first year of operation was most likely in the 1940s, because Anthony Baratta and his young family had already immigrated from Scala Coeli, Italy in 1926.As with other immigrants, the Barattas were fleeing bad times in Italy to start afresh for opportunities in the United States. After WWI, Italy endured a deep and long-lasting depression fueled by the rise of fascism, and those issues would continue to bring us Italian immigrants well into the 1960s.Anthony Baratta's family comprised of one daughter and three sons, arrived in Des Moines and established themselves on the south side of the city where there was a strong Italian-American community. Charles was one of those children, born in Italy shortly before they immigrated.In 1950, Charles Baratta was a 29-year-old man known by the nickname “Cat,” which he acquired in school. As an adult, Charles engaged in competitive fighting, which probably suited his work as the operator of The Last Chance Tavern at 400 Third Street owned by his sister Frances Madonia. On a June evening that year, one Wilbur Sandine was unruly in the bar and threatened Baratta, who threw a punch in self-defense. Sandine went to the hospital and a couple of days later he died. Charles was charged, tried and convicted for second-degree murder, but petitioned for a re-trial and in 1952 he was acquitted.In the interim from the first conviction, Charles' sister Frances had to close the bar as the bar's liquor license was revoked due to her affiliation to her brother. After the acquittal in 1952, Charles filed for bankruptcy under the burden of legal expenses, primarily involving a $30,000 judgment made against him in the wrongful death of Sandine. Years after the acquittal in 1958, Charles' father Anthony was unable to obtain a beer license for the grocery because Charles operated the store. Remarkably, Charles eventually opened Baratta's Restaurant in the same building as the grocery, and it thrived during his ownership. By his death in 1988, Charles was a widower with no children, but beloved in the community. He adopted a myriad of children as grandchildren and was known for throwing a lavish Christmas party that swelled to 300 attendees annually. BARATTA'S IS GOOD FOOD AND COMMITMENTCharles brother Mike and sister-in-law Marge owned and continued to operate Baratta's until the perfect new owners could be found. In an unusual twist, it turned out to be young entrepreneurs with only the equity of experience to their name. The building has been updated several times since then and the menu reflects the innovations of current culinary trends and talents, but the spirit of this neighborhood restaurant remains intact. It is the quality customer service that drives customer loyalty as well as the commitment that Lisa and Joe maintain, along with a great staff which help Baratta's thrive today.

First, there was the cheese. I remember going to the Des Moines' Farmers' Market and sampling Lois Reichert's cheeses in the summer of 2010. The experience remains a happy memory. It was a lovely Iowa farmer's market morning as we walked about, aimlessly perusing the wares from one booth to another. We then came upon the Reichert's Dairy Air booth. As we ate samples, I remember thinking the chevre was the best I'd ever tasted—creamy, with a fresh tang and a smooth texture that spread perfectly on a piece of toasted French bread. After that initial encounter with Reichert's, I could not get the thought of tasting more chevre out of my head. It became the persistent craving that year, much like the desire to hear memorable meal stories, that I so loved. My passion for stories, particularly meal stories, led to launching the first rendition of The Delicious Story ten years ago. MY SPOUSE IS A GOOD EGG, AND THOSE WERE INTERESTING TIMESAs I reviewed and edited this podcast I thought back on where my husband and I were at in those days, a time when we created nearly 50 episodes. The Great Recession was still fresh, and our lives had been shifted dramatically by it. David was downsized from his position and decided to go back to school full time to get a master's degree in education and teach art. I had been downsized months earlier and was working a part-time gig while trying to launch a new business. We were quasi-empty nesters, and of course, we were younger. I had an interest in seeking out, hearing and recording stories, particularly memorable meal stories. And we accessed the unique opportunity of a studio and equipment to record videocasts. I asked David to be my co-host, and good friend and spouse that he is, he went along (reluctantly at first) and proved to be a supportive co-host in the venture. In this episode you'll hear our signature banter, which is sort of the true us then, as well as now. GOATS AND A DAIRY FARMI admit to feeling a bit of the dork when I asked people to be a guest on my podcast. Podcasting was still a newer concept then, and The Delicious Story was actually a videocast, so the commitment for the guest was a bigger deal. The query went something like this, “Hey there person I don't know well but find interesting: will you please be a guest on my show and either come to our studio, or let me come to you and record an interview . . . in person . . . with video?” Remarkably, people were receptive and often downright generous. Such was the case with Lois Reichert who was kind enough to invite David and me out and see her and her farm in action. As you listen, you'll discover that her generosity is natural, and that she truly loves what she does. You'll also pick up that educating the public is an important part of her work as a dairy farmer. She teaches consumers about cheese and goats, as well as advising others considering going into the dairy business. In this episode you are there in the kitchen where the “magic” happens – the hard-working milking room, among the noisy heard of does and kids. You'll learn about different breeds of goats, like the Lamancha and Nubian, which Lois prefers, and why. And about the general temperament and behavior of the bucks as well.For the foodies and science folk, this show has the content for you. Lois describes the process of making cheese and the science involved. We learn the difference between curds and whey and other ingredients and practices that are required to make a good cheese. Lois describes the routines of her daily life as a dairy farmer and cheese maker. We're talking some long hours. We realize firsthand what it is to do work of the spirit rather than the pocket, and of her ambition for excellence while producing the best cheeses she can. THE MYSTERY OF THE DAIRYAs the show came to a close, Lois did share her memorable meal story with us, which was particularly perfect. She details the setting of a place in Italy and a small hidden restaurant. We can almost feel the warmth of the evening and sit at the table along with Lois and her family as they engage with the owners of the restaurant and sample the delicious foods. You'll be pulled into the magic. I will mention that there was a bit of a cut in the audio, so her location in Italy was missing at the beginning of the story. However, as she describes the backdrop, we get the idea that she was in the Piedmont region, perhaps near the city Turin where the annual Terre Madre Salone Gusto slow food event occurs.I love this episode which is why I'm sharing it with you. I was grateful to find the audio files on one of my external hard drives and am proud to bring back shows for the reincarnation of The Delicious Story. As part of the preparation for this show, I checked to see if Reichert's Dairy Air was still in operation. All my Googling and a few calls to local shops here in Des Moines came up empty. In fact, both the cheese shop and the grocer who used to carry Reichert's Dairy Air cheese lamented that they'd not had products from them in a while. As I explain in the podcast, I debated calling Lois again to catch up with her on the story, but I didn't want to repay the first kindness of her time by bothering her again. I've decided I just want to believe she has perhaps stepped back from the frenzy of her commercial enterprise to enjoy a little more time for herself, her goats, and to make the cheese as she pleases.

I remember the “olden” days at family dinners. When the meal was finished, we sat lingering over the remains of a bottle of wine discussing words and their definitions or history topics and the supposed “facts” of some point. Inevitably, a challenge of knowledge would arise, nerds would turn into competitors, and someone would go seek out the dictionary or encyclopedia to prove their point. If that sounds obnoxious, it only got more so once Google was in our hands. The phrase commonly heard was, “Let me Google that!” If the scenario sounds like a bunch of egos gone amuck, it might be so, but trivia points aside, I do LOVE having information right at my fingertips. Not only is this access to instant information gratifying, but it comes in handy when the situations are more important.One significant example of this for David and I was when we started aging and seeing new health issues arise, among them high blood pressure. These days I'm always googling to find groups on social media related to the subject and the latest medical information. Of course, one needs to be careful to discern the accuracy of what they find, but there is an abundance of helpful resources to consider. It was just that kind of search that lead me to Rick Henderson, the editor of the Foods That Lower Blood Pressure Group. I found him on Linkedin and asked to connect, and what happened next surprised me. Rick explained that he limits his number of connections on Linkedin because he wants to have more substantial relationships with a smaller group rather than acquiring a ton of connections. I thought that was interesting, but then he floored me and said, “How can I help you?” It turns out this is a key focus for Rick. He is genuine in his interest to be of service and is especially interested in educating others about lifestyle ideas and food recipes to help lower their blood pressure. Today on The Delicious Story we will speak with Rick, and you will experience firsthand his enthusiasm, knowledge, and gusto for many things—and especially about how to lower blood pressure. FOODS THAT LOWER BLOOD PRESSURE GROUPYou'll be shocked to find out how high Rick's blood pressure was when he was first diagnosed. His story is amazing, and what makes it specifically inspiring is how he went about turning things around. As Rick explains, he is an open book, so you'll hear his interesting backstory and gain insights into his thoughts, which are relatable for those of us with high blood pressure. Food and exercise have been essential ingredients in Rick's journey to improve his blood pressure numbers, but he also details some of the less traditional ideas and supplements he has tried. Of these, Rick has enjoyed favorable results incorporating colostrum and neck yoga into his diet and routine. I had no idea what colostrum was but, of course, there is the internet, and so a link from Rick and other research provided information pronto. Colostrom is bovine “first milk,” the nutrient-rich pre-milk that lets down for the calf before the mother's milk starts to produce. Like all mammals, this first milk comes loaded with antibodies to help stave off disease. It turns out that many people are taking this colostrum to help with several health issues and just as many are reporting positive results. Rick has a story of his own to share on how it is working for him. There are ample resources available explaining benefits and possible uses for colostrum which, like information about neck yoga, can be found at Foods That Lower Blood Pressure Group. And that is just exactly what Rick has helped make possible—a place to discuss, learn and find information all under one roof. Rick is thorough in his research before he posts anything to the group, and as always he stresses that people need to consult with their physician. YES, THERE IS GOOD FOOD THAT IS LOW SODIUM!Rick and I spent a great deal of our conversation talking about food and several of the hacks he has discovered for creating tasty meals with low sodium alternatives. This video details how to make low sodium bacon, zesty bacon-flavored baked cashews, and even a vegetarian bacon alternative. Rick makes videos from his kitchen and provides all the tips and recipes. In all the videos Rick creates, he finishes up by brandishing the biggest smile, which is a lovely touch.Rick points out that no BLT is complete without mayonnaise, so he has also got a video where he features a low-sodium mayonnaise recipe. THE INTERNET FOR GOODOnce David and I found ourselves on the low-sodium diet, we discovered so many resources, including blogs and groups where people are talking about and creating tasty food to exclude everything from salt to gluten, to lactose and so on. It feels as if the culinary sphere is having a renascence these days to include so many ideas for those with limits in their diets. It is almost as if the word “limit” doesn't even have to apply because dietary restrictions are in recipes AND even on the grocery store shelf with products to help. It's so easy to become cynical about the state of things when we venture out into the internet because of the negative messages and voices, but there is also a lot of good going on. Rick and his efforts to help others lower blood pressure is one example of a positive person sharing great ideas, and doing so because he has found success and wants to share what he has learned.

The ability to make choices and act on them is a wonderful gift. Rebecca Forstadt Olkowski appreciates the flexibility of having options and has made the most of them in each chapter of her life. Professionally, Rebecca's resume reads like an adventurer's journal, featuring twists and turns and chronicling exciting opportunities she's tried and mastered. Success alone isn't the driver for Rebecca as she has kept her eyes forward to the next transition with her interests and passions in mind, too. More than a dozen years ago, Rebecca trailblazed her way into blogging and marketing to a highly underserved and growing segment of Americans—the over 50 category—and thus, Baby Boomster was born. Rebecca saw the gap between what was being said to those termed “Boomers” and the reality of their lives. As recently as fifteen years ago, the disconnect was significant and perpetuated across advertising, product offerings, and society. She appreciated firsthand that the truth of the over-50 segment was that they are engaged, active and involved in purposeful lives, and for all those people Rebecca wanted to help by providing better information. You'll hear from Rebecca as to how she incorporates her experiences into advice on topics including health, finances, travel, fashion and aging well via Baby Boomster with continuous up-to-date resources and insights. I'M JUST GOING TO SAY IT…FASHIONTo be transparent, my idea of fashion has always been t-shirts and jeans. Sometimes I change it up, however, and wear a skirt and a t-shirt instead. So, I had to play up my knowledge a little when Rebecca talked about fashion and, in particular, mentioned Boho. I think I convinced her I knew what this was and then promptly went on a Google search to learn more. It turns out Boho is fashion shorthand for Bohemian, and I'm in favor of that, most definitely! As I say, when it comes to fashion, my statement is simple and minimal, but I do appreciate others who practice and create in the space. It is especially inspiring to see any woman not only love fashion but use her own body as a canvas to spread the word that women over 50 are in fashion and are beautiful. While working on this post, I found Patti Gibbon's blog Not Dead Yet Style to be of a Boho flavor. You can check out her posts for ideas to incorporate.And, I admit, it was a GoDaddy commercial that sent me in search of Lyn Slater's website called Accidental Icon. I love her tagline: Fashion for interesting women living ordinary lives. Her use of fashion and her pictures and posts are all works of art that allow women like me to vicariously admire what we, ourselves, might not wear, but which she makes look great. Over at Baby Boomster, Rebecca loves fashion too, and in her work, like so much that occurs over at Baby Boomster, she brings together tons of resources to help her readers get the best information all in one place. This particular post on fashion highlights outlets that serve particularly well to those over 50 and the kinds of styles they feature. OVER-50 GENERATION AND OUR UNIQUE RELATIONSHIP TO FOODWhether you identify with the term “boomer” or not, as Americans over 50, we share a common food experience. We grew up in a time when fast food and processed foods became the norm. The transition exploded post-WWII as veterans returned and the suburbs expanded. Everyone was rushing to achieve the American dream of a home and a lifestyle that symbolized progress and hope in the future. Marketers tapped into this enthusiasm featuring a vision of the modern housewife taking full advantage of all the conveniences available. Over at the National Women's History Museum, Elizabeth Mauer details how marketers featured products and a lifestyle that spoke to the aspirations of the postwar middle class. I was surprised to learn that, by the late 1950s, supermarket expansion had doubled, particularly in the suburbs, and the freezer became an indispensable and affordable appliance in most homes. We bought up and radically changed how we ate and lived in order to incorporate this vision. The transition of fast and processed foods was so complete that Mauer mentions a study in 2016 which found Americans consume a diet of processed foods that is more than 50%. Shout out if you ate any of the following as a kid:TV DinersFrozen foodsCanned mealsFrozen juice concentrateFlavored potato chipsSliced cheeseCake mixesThe late 50s brought in these and many more items that were part of our daily diet. They were indeed fast, easy, and high in salt and sugar but unfortunately took a toll on the concept of nutrition. Rebecca and I ponder how these foods played a role in some of the dietary issues and health concerns of today.MEDITERRANEAN DIETAnd now that we have THAT era out of our system, the pendulum has swung back to eating ala natural and stepping away from the processed faux foods of the past. We are still in search of ease, but now the trend is fresh food delivered to your door rather than powdered and freeze-dried options. The Mediterranean diet is back (it never left, but some of us left it) which means less meat and more fruits and vegetables. Kenton and Jane over at Lemon and Olives have a beautiful post that describes how the word diet isn't operable here but rather think lifestyle and proceed from there. Plus, they share a food pyramid that breaks down where we can enjoy most of our grazing in observance of a healthy Mediterranean approach.Speaking of food and the Mediterranean, if you love travel and little secluded haunts where delicious food is served, you'll be enamored with Rebecca's memorable meal shared during the interview. And if you're an Italophile that will go double. AVOCADO WHISPERERI admit I threw Rebecca a curve in the last moments of the interview and asked her about how to deal with avocados and their tendency to go brown in under 60 seconds. I figured any good self-respecting South Californian had good ideas to offer. To her credit, Rebecca does share her experience on how ripe they should be when you select them at the grocery store. However, her secret to the brown issue was more like my Midwest theory of “eat the entire sucker at once.”Are there any mysteries left now that we have the internet? I don't think so, and that's why I was able to find this handy tip over at WKYC3 by Lynna Lai. She tested several theories on how to reduce the speed of oxidation and found that onions are the most effective remedy. This affirms what I've always felt about that admirable root as a source of magic in all things culinary. EXERCISE YOUR CHOICESNo matter your age if you have choices things are good, and if you are over 50 and are wise enough to know you have options so much the better. So long as we breathe there are things to do, places to go and, most importantly, relationships to enrich. We cover a bit of this in our short time speaking with Rebecca of Baby Boomster, but you can tap into more by checking out her website for yourself.

This week on The Delicious Story, we find ourselves in a van named Brooklyn somewhere in Albuquerque, New Mexico. Our experience is a virtual one, but for Martie McNabb this is the real deal—the home where she spends her time while on the road in search of her next place to set up shop. Martie is also on a mission to support franchisees throughout the country by hosting Show & Tale events. You'll learn more about the interesting twists and turns the led Martie to this point during the interview. Martie and I met by way of our shared work as personal historians and photo organizers. She launched her businesses Memories Out of The Box a dozen years ago, right about when I began Storied Gifts. Those of us who do this work know how difficult it is to brainstorm with others in our industry and to market what we do to the public, so we connected immediately.During her years in business, Martie realized that helping others curate and tell their stories could be a way to teach and open up conversations around the importance of preserving life stories in general. The events have proven useful for not only personal historians but also to provide potential benefits for estate planners and financial advisors (since we all help to preserve legacies). THE STORIES OF STUFFAs we nestle comfortably into the well-appointed Brooklyn, Martie explains the circumstances and decisions that led her to take a leap, selling her home after almost 20 years and downsizing her stuff to head off on an adventure.Imagine realigning your relationship so radically with your place, your space and things. It would be a substantial transition for anyone, and for Martie there is a special irony in the experience given her work. Can objects be placeholders for stories more important than the items themselves? Martie has witnessed this to be true. She explains how Show & Tale events unfold and some of the stories people relate about possessions that are important to them. The format for Show & Tales is simple. Themes are promoted in advance, and people gather to tell stories with their item in-hand. The objects run the gambit from cherished heirlooms to tattoos and pets. Every theme brings interesting people with interesting things to tell. Martie describes one woman's story about an egg carton and memories of her grandfather that almost brought me to tears.Thinking of things and the stories that are connected provides a way of flipping our relationship with collectable (and hordable) objects. Maybe the things themselves are just the props for the underlying memories of greater value. These days, with minimalism trending on the rise, realigning our attachment to things by means of story can be a useful tool to determine why we carry things with us—plus the strategy to keep the story and let the object, itself, go. TIPS FOR ENTERTAININGMartie and I did move on to talking food, and she's the first to concede that the traditions of her childhood and early adult life didn't revolve around meal preparation or entertaining. However, that did not stop her from deciding to host dinner parties for friends over the span of many years when she owned a 4-story walkup in Brooklyn (the place, not the van). You'll be inspired by the introspective reasons that inspired Martie to open up her home and reach beyond her initial comfort levels. There were many lessons learned about guests and the proper balance between serving tasty dishes and being present with the people attending, too. Her takeaway lessons from hosting are brilliant, with great ideas and reminders for anyone. There is also a friendly nod to the importance of being a considerate guest when you're fortunate enough to receive an invitation. Whether you entertain a bit or a lot, you probably already know some of the usual guest faux pas. (Hint: RSVP anyone?)VIRTUAL DINNERS Toward the end of the interview I got off on a tangent with the idea of sharing a virtual lunch with Martie, and we will set a date to try it. I cut the conversation from the podcast audio, however, so as not to distract from Martie's wonderful interview. Still enamored with the idea, though, I did a bit of research. In a time when we see tech as keeping us isolated, can it truly connect us as well? And virtual dining…is that already a “thing?” Here is one charming story over at “Oregon Live” by Roberta Gannon Swanson telling us how her family found a way to carry on their family dinners via Google Hangouts, even though they live thousands of miles apart. I love how they organized their gatherings so that the participants could be in various stages of a meal—some sharing the preparation of their meal while others sipped wine toward the end of their dinner—and they still made their virtual dining work remarkably well. Their experience seemed especially lovely because they kept to the monthly commitment, and were able to connect not only for special events but also keep everyone updated on daily life—much like the impromptu conversations that take place around the table on any given day. An article over at VCDaily details a number of ways that virtual dining is and could become even more of a thing of our future. Restaurants might form relationships with other restaurants in sister locations and offer to cater virtual meals. Imagine dining with that close friend and catching up while you're in Cedar Rapids and your friend is in Australia via an HD screen with strong Wifi connectivity. The meal served is similar on both ends, and you spend time catching up and talking about the dishes served as well as the shared event. Currently, video conferencing makes this possible, but with time and improvements the experience could become even more intimate using technologies like virtual reality headsets. These days, with the increased interest in event experiences, food magazines, and other content, providers are creating dinner parties where they sponsor dozens of venues for people to gather and prepare a meal simultaneously. At the appointed time all the participants then share their experience through images online, making a virtual the party not only virtual by highly viral as well.CONNECTINGAll this leaves me hungry and feeling intrigued with the idea of connecting over a glass of wine, something tasty and an event where stories are shared. As for Martie, she is all about the events and people telling stories. I've included links with where to find her and the next Show & Tales events as she crosses the country. If you don't see Show & Tale in your area, use the connect link on her Show & Tales website to reach out and connect.

I first knew Mariah Jade to be an artist and a person who splits her time between Mexico and the States. I also knew she works at the The Great Frame Up in West Des Moines, providing framing services and assisting with social media outreach. One new detail I didn't realize until we talked on The Delicious Story, however, is that Mariah is a quintessential fan of coffee shops. And the why behind it is one of many stories we learn about Mariah Jade in this episode.It turns out Mariah spends loads of time in coffee shops, both in the States and in her other home in Mexicali, Mexico. For those fellow artists, you may already realize the symbiotic relationship between artists and coffee, but I didn't get the connection right off. Mariah does have preferences when it comes to the independent shops here in Des Moines, Iowa. She frequents many and spends hours in them. But one, in particular, is her first and most important coffee shop. You'll discover why the unassuming location at the corner of 42nd and University stands out for her. For this episode of The Delicious Story, we are nestled in the coffee shop at our local Barne's and Nobel in West Des Moines, where Mariah's artwork is currently on display. COFFEE SHOP HISTORYTo be clear, we did not discuss coffee, specifically—the flavors and roasts—but talked instead about the significance of the brick-and-mortar locations themselves. These are spaces where so many of us set up and work in our office-away-from-home. And with how busy these spaces tend to be, day and night, I'm sure many of us wonder where we every hung out before coffee shops came along. A quick internet dig brought up an article by Sean Paajanen on The Spruce Eats. He takes us on a quick tour with highlights of how we came to this point in our coffee shop-filled world. It all started with abandoned bags of coffee left by the Turkish, who fled a conflict in Vienna in the 1400s. Those bags were the impetus for the Europeans to adopt the beverage and spend the next couple hundred years integrating it throughout their daily norms. Fast forward to 1946 when someone named Gaggia invented the first espresso piston machine, which upped the game for coffee and the variety of options to enjoy it. No longer just a beverage served at coffee houses with a primary focus of food (think diner), coffee shops became a thing for every time of day, and modern coffee connoisseurs were born.The first Starbucks opened on the West Coast in 1971, and from there the expansion of coffee shops, particularly independent shops, across the U.S. continued. Des Moines saw our first independent shop in about 1993 when Zanzibar's Coffee Adventure opened on Ingersoll. It's hard to imagine where we'd meet and often work if it weren't for coffee shops today. For Mariah, the coffee shop space is where she does a great deal of her preparation, considering her next art projects and managing the marketing piece of her business required to keep her art in front of the public. MARIAH TELLS OF A LOVE STORYAfter completing high school, Mariah took a bold step to channel all her skills and knowledge into becoming an artist. Deciding to be a working artist is not for the faint of heart, it's true. An artist has to love what they do AND be business savvy to earn an income. You'll learn how Mariah has worked to do all of this, as well as her preferred mediums for the pieces she creates in this Delicious Story show. From art, we delve into talking coffee shops and how Mariah splits her life between Des Moines and Mexicali, Mexico. Mariah provides a sense of the energy of a border city and how blurry the experience can be in these communities that line the U.S. and Mexico. I ask Mariah to share her family story, which turns out to be one of both courage and immense love. You'll hear from Mariah how she and her husband had to make tough decisions, which were even more difficult in the current climate of immigration in our country today.WHAT COFFEE SHOPS MEANAll of these thoughts of borders gives me pause to reflect on the small worlds where we dwell in our everyday life—the places we call home. For me, that has been the radius of about 10-miles from my house in Des Moines, Iowa for more than 40 years. It is comforting to head to the local haunts and coffee shops nearby and sit amongst the people I casually know, where I feel deeply connected. We hang out together at our separate tables with the clattering cups, the clang and whoosh of the espresso machine underscoring our conversations or work.However, there is a universality of the coffee shop experience that has no boundaries. Whether the shop is in the Midwest, the West Coast or in another country such as Mexico, the components of the espresso machine and hum of conversation are much the same. We can feel a sense of home because the experience is similar no matter where we happen to be. Mariah knows this first hand because she has chosen a life where part of her time is in Des Moines and the other part in Mexicali to be with her husband. The day will come when they can move between the two countries together. And when that happens, they'll enjoy the truest representation of home in being with the people they love most. Until then, and onward after the fact, Mariah will be creating art and sharing it with her expanding audience.