Podcast appearances and mentions of ann marshall

This week I have part 2 of my conversation with Scott Blackwell, owner/distiller of High Wire Distilling Co in Charleston, SC which he runs with his wife Ann Marshall. This part of our conversation starts with how and why he started the distillery. If you're interested in his entrepreneurial journey up to the point of starting the distillery you can find part 1 here.We talk about taking a creative, culinary approach to craft distilling, using premium, specialized ingredients such as Jimmy Red Corn and Bradford watermelons. We also discuss High Wire's recent collaboration with Allan Benton. SCOTT BLACKWELL & HIGH WIRE DISTILLING COThe High Wire WebsiteHigh Wire and Scott Blackwell on InstagramHigh Wire on FacebookThe World's Biggest CookieCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram and ThreadsChefs Without Restaurants on TikTokChefs Without Restaurants on YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little Bites SPONSOR INFO United States Personal Chef AssociationThis episode is sponsored by the Unites States Personal Chef Association. Visit their website  and use code "happynewyear24" to save $75 on premier, provisional, preparatory, and corporate memberships, as well as $25 on student memberships. To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the show

This week I have part 1 of my conversation with Scott Blackwell, owner/distiller of High Wire Distilling Co in Charleston, SC which he runs with his wife Ann Marshall. This part of our conversation focuses on his entreprenurial journey up to the point of starting the distillery. Scott's been a Ben & Jerrys distributor, owned a coffee roaster and bakery, and started a line of frozen doughs. He also holds the Guiness Book record for the largest cookie. Next week's episode will focus on the distilling aspect, and some of the interesting things he's doing with High Wire, like working with Allan Benton.   SCOTT BLACKWELL & HIGH WIRE DISTILLING CO The High Wire Website High Wire and Scott Blackwell on Instagram High Wire on FacebookThe World's Biggest CookieCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram and Threads Chefs Without Restaurants on TikTok Chefs Without Restaurants on YouTube The Chefs Without Restaurants Private Facebook Group Chris Spear's personal chef business Perfect Little Bites SPONSOR INFO United States Personal Chef Association This episode is sponsored by the Unites States Personal Chef Association. Visit their website  and use code "happynewyear24" to save $75 on premier, provisional, preparatory, and corporate memberships, as well as $25 on student memberships. To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the show

Ann Marshall and Scott Blackwell founded High Wire Distilling in Charleston, South Carolina 10 years ago this week. They started out with no distilling experience, but have earned the respect of other distillers with their unique Jimmy Red Bourbon distilled from an endangered strain of corn. We'll talk with them on this week's WhiskyCast In-Depth. In the news, two distilleries were sold to new owners this week, while planning permission has been granted for two more distilleries in Scotland. Former Diageo master blender Maureen Robinson has come out of retirement to lead the Kentucky Owl Bourbon brand, and Sweden's Mackmyra Distillery marks a milestone.

Patreon and Paypal link – Another Uncut Podcast. In this episode, I am chatting with artist, Ann Marshall in New York. Ann answers your questions on a variety of subjects. To find out more about Ann and her work go to: http://www.annmarshallart.com/ Ann’s Instagram @annmarshallart   Referenced in this episode This episode is brought to […]

The insurrection at the United States Capitol on January 6 provided a starting point for many conversations about white supremacy, toxic masculinity, and misinformation. We’ll hear a panel discussion from faculty and staff at Purdue University Fort Wayne looking at how misinformation is spread and can lead to violence. This conversation was recorded in the aftermath of not only the events of January 6, but also a stickering of the Purdue University Fort Wayne Campus by the far-right group Patriot Front. The moderator for the panel was Ann Marshall, Information Services & Instruction Librarian at Purdue University Fort Wayne. Panelists include: Janet Badia, Professor & Director of the Women’s Studies Program at Purdue University Fort Wayne Steve Carr, Professor of Communication & Director of the Institute for Holocaust and Genocide Studies at Purdue University Fort Wayne Chris Erickson, Associate Professor of History at Purdue University Fort Wayne Erika Mann, Director of Digital Initiatives & Scholarship at Helmke Library at Purdue University Special thanks to Ann Marshall and all of the panelists for making this program possible. Our music is by Mark Waldick, Noah Campodonico, Kurt Roembke, and Hope Arthur. Our web producer is Loyal Vandenburg. Our production assistants are Monica Blankenship, Steve Mullaney, and Sydney Wagner.

Welcome to NO(LA) Reservations (previously known as "Taking Back the Block: Conversations on Rebuilding)!!!! I'm your host, Travis Smith, and I'm an aspiring entrepreneur working at an education consulting nonprofit in New Orleans. This podcast is a conversation on how entrepreneurs across the country, focusing mainly on New Orleans, can help remove barriers to success for minority founders and startup leaders in a post-pandemic environment. In our premiere episode, I sit down with Ann Marshall Tilton (even though I called her just Ann throughout the podcast, sorry girl) from the Lepage Center at Tulane University. Her main project this past year was the Greater New Orleans (GNO) Startup Report that presented some findings and insights around the previous year's impacts on local founders' goals going into 2020. Check out the GNO Startup Report here.

www.carolannmarshall.com

www.carolannmarshall.com

PLUS: Rob has the Dirt Alert, :30 Pop Culture Challenge and Blinded by the Item AND we talk to Dr. Ann Marshall from Dr. Ann Aesthetics, our of our PD&D sponsors!

How I think about food has evolved over the years, and that’s changed how I cook as well. These three Charleston folks: Ann Marshall of High Wire Distillery, Kevin Johnson of The Grocery, and Bob Cook of Edmund’s Oast, are some that inspired me onto my current path of eating local, cooking better, and practice instead of perfection in the kitchen, so I revisit three of my earliest interview subjects to chat specifics.

We start the show having a conversation with Jason Lulloff and Matt Verbeten where we discuss the WIAA's decision to have Individual State for Women's Wrestling in 2021-2022, how that decision came to pass, and the future of Women's Wrestling (1:40-1:03:25). We then talk with Rose Ann Marshall about her wrestling career and her role in helping Women's Wrestling grow as a sport (1:03:55-1:20:45). We then conclude the podcast with our picks for Female Wrestlers of the Year (1:20:50).

Today on the podcast, we join a discussion called The Collaborative Process of Fine Art Printmaking: Phil Sanders in Conversation with James Nares and Jean-Paul Russell. James Nares is an English artist who has been working in New York since the 1970's. In discussion with Nares are Phil Sanders and Jean Paul Russell. Sanders is the founder of PS Marlowe, a creative services consultancy firm focused on sustainable careers in the arts and cultural development through entrepreneurship and service. He was previously the COO of The Elizabeth Foundation for the Arts & Director of The Robert Blackburn Printmaking Workshop.  Jean Paul Russell is co-owner and master printmaker at Durham Press in Durham Pennsylvania. The Print Cast recorded this episode on Friday October 25th in partnership with the IFPDA. Big thanks to everyone at IFPDA, and to Ann Marshall, James Nares, Phil Sanders, and Jean Paul Russell for agreeing to share this audio today.James Nares WebsitePhil Sanders | PS MarlowDurham PressIFPDA WebsiteLet's Leave a Press in Puerto Rico CampaignThe Print Cast on InstagramThe Print Cast Website

The husband and wife team of Scott Blackwell and Ann Marshall opened High Wire Distilling six years ago in Charleston, South Carolina to make whiskey, gin, vodka, and an Amaro liqueur. Now, they're turning a corner...literally. They're investing $3 million to move the distillery into a much larger building a few blocks - and around a corner - from their original site, along with adding a second still just for whiskey, an expanded tasting room, and what they're happiest about...a real loading dock! We'll talk with them on WhiskyCast In-Depth. There's enough news to fill a second episode this week! After four days, the fire that destroyed a Jim Beam warehouse with 45,000 barrels of bourbon has finally burned itself out, though the environmental damage to the Kentucky River is still being felt. The trade war between the U.S. and Europe could expand to include punitive tariffs on Scotch and Irish whiskies in a dispute over aviation subsidies, while U.S. regulators are moving forward with a proposal to deregulate most bottle sizes for whiskies and other distilled spirits. There's also a truckload of new whiskies to mention, and we'll have an unusual head-to-head comparison: a whiskey and the beer it was distilled from.

Host Kat Johnson continues her exploration of historic Southern ingredients and traditions at Charleston Wine + Food this year with a compelling conversation about Jimmy Red Corn. Distillers Ann Marshall and Scott Blackwell of High Wire Distilling Co. weigh in on using this variety to create a bourbon unlike anything you’ve ever tasted. They journeyed through Oaxaca with Glenn Roberts of Anson Mills to trace the origins of Jimmy Red Corn, and the three share highlights of that recent trip. HRN On Tour is powered by Simplecast.

Don’t go bakin’ my heart! We couldn’t if we tried. This special episode of HRN Happy Hour recorded in the Le Creuset podcast studio at Charleston Wine + Food is a real pastry party. Kat, Caity, and Hannah are joined by Brian Hart Hoffman (EIC Bake From Scratch), Claudia Martinez (Pastry Chef, Tiny Lou’s), Angela Garbacz (Pastry Chef, Goldenrod Pastries), Ann Marshall (Co-Founder, High Wire Distilling), and Nate Collier (Director of Marketing Communications and Culinary, Le Creuset). The group discusses baking with savory flavors, spirits, and other unique ingredients that give pastry more dimension. Nate also shares some insights into why Le Creuset has the perfect baking ware for beginners and experts alike. The show wraps up with some trivia by Kat and Nate with the theme “Don’t Go Bakin’ My Heart!” HRN On Tour is powered by Simplecast.

When most people sit down to enjoy a pour of whiskey, they aren't thinking about where the grain that it is made with comes from, nor do they think much about how it's produced agriculturally. Though spirits are distilled from wheat, potatoes, rice, and even quinoa, many don’t view the end result as an agricultural product. The discussion about composition of whiskey’s mashbill is usually where the conversation about the grain begins and ends, creating a disconnect between the way in which we perceive the food on our plates and the alcohol in our snifters. When we do start to engage with this aspect of spirits in a meaningful way, however, we can start to notice their terroir.Reporter-producer Shanna Farrell explores how whiskey can have a sense of place, as seen through High Wire Distilling Company's use of landrace grains in their spirit production. Husband and wife duo Scott Blackwell and Ann Marshall founded High Wire Distilling in 2013, the first distillery in South Carolina since Prohibition. Their mission is to source the best possible ingredients to make small batch spirits. They work with the farm community, as well as with Anson Mills, to source the raw materials for their product. This is true of their Jimmy Red Bourbon, which has a terroir unique to the three farms on which it is grown. Their work in using landrace grains grown locally is a great example of the strong connection between spirit production and agriculture.

In this episode, I'm joined by Carol-Ann Marshall, author of I Dare You: Conquer Fear and Free Yourself From Emotional Abuse. Carol-Ann joins me to share her story of how the beliefs she formed growing up contributed to her getting into emotionally abusive relationships as an adult and how she's been able to break free of the abuse and take her life back.  http://thegrassgetsgreener.com/carolannmarshall  Get your free copy of The Top 10 Strategies Guide for Survivors:  http://thegrassgetsgreener.com/guide  Help support the show on Patreon:  http://thegrassgetsgreener.com/patreon 

The concept of terroir is frequently discussed among wine lovers, but the whisky world has been more reluctant to discuss whether the place where a whisky is made or matured contributes to its final flavor. That's largely because many distillers get their grain from farms that can be hundreds of miles away, and also because there's much less variety among the grains used in distilling whisky than there can be among wine grapes. Some distillers are experimenting with "heirloom" grains that offer a different flavor profile than those commonly used in distilling, and we'll hear from two of them on this week's WhiskyCast In-Depth. Meredith and Alex Grelli of Pittsburgh's Wigle Distillery will explain their experiments with rye grain grown in different regions of North America, while Scott Blackwell and Ann Marshall of High Wire Distilling in Charleston tell us about their work with one of South Carolina's native corns. In the news, we'll have the details on this year's Four Roses Limited Edition Small Batch, along with more new whiskies from The Macallan, Spey, Loch Lomond, and Johnnie Walker. We'll also have a preview of this year's Kentucky Bourbon Festival and Louisville's new Bourbon & Beyond festival coming up later this month, along with some of your suggestions on what a "second-fill Virgin Oak" cask should be called.

When it comes to creativity, some people have it in spades. Such is the case for Ann Marshall and Scott Blackwell, the power couple behind High Wire Distilling in Charleston, SC. Formerly of Immaculate Baking Company (yes, those chocolate chip cookies you see in the refrigerated section of your grocery store), their latest venture is small-batch spirits. As someone who really nerds out on the chemistry side of distilling, I'm fascinated how they are taking heirloom products and transforming them into some of the best spirits in the south. Their Hat Trick Gin is really one of the best gins I've ever sampled, and so the first time I tried it, I became a fan. Through the years, I've gotten to know this couple and also become of fan of them as people. They're creative, fun, unpretentious, and they can throw a damn good party. 

So someone was crazy enough to say yes. Way to go, Ann Marshall!We got engaged, it was actually quite the operation. Find out from Ann Marshall herself (naturally I NEVER injected myself in the conversation) what went down as we take a drive to Austin, TX! We chat about the engagement, what's been going on in our lives lately, and give a little sneak peak in to recent reddit doc developments. We were on the road so there is a little background noise, but everything should be pretty clear (hooray noise cancellation!)Cheers

Phyllis has owned and operated restaurants of all sizes, themes and locations coast to coast. She has worked with industry greats like Julia Childs and is very engaged culinary educator. Today, her focus is on Foodpower.com. Foodpower.com's mission is to work side-by-side with restaurateurs to help them grow every aspect of their business - from menu and decor to service and operations. FoodPower is thorough in its evaluation in order to “polish the potential."