Podcasts about Bakery

Mindy Segal is one of Chicago's most recognizable chefs, the owner of Mindy's Bakery in Wicker Park, and the namesake behind Mindy's World's Best Tasting Edibles. Host Jacoby Cochran talks to Mindy to learn more about how she combined her love for pastries and cannabis to create her edibles and to hear Mindy's recommendations for home bakers.  Some good news: Debauchery Ball Want some more City Cast Chicago news? Then make sure to sign up for our Hey Chicago newsletter.  Follow us @citycastchicago You can also text us or leave a voicemail at: 773 780-0246 Interested in advertising with City Cast? Find more info HERE  Learn more about your ad choices. Visit megaphone.fm/adchoices

Holmberg's Morning Sickness - Brady Report - Tuesday December 5, 2023 Learn more about your ad choices. Visit megaphone.fm/adchoices

Our guest this week to share 3 thoughts on this topic is speaker, trainer and executive coach, Donna Herbel. Donna is the Chief Igniter and founder of BluePhoenix Learning, a consultancy business designed to torch boundaries, ignite potential, and spark transformation in organizations and associations, especially those dedicated to mentorship and professional development.   TOPIC:  How to Up Your Execution Game GUEST: Donna Herbel   THOUGHT #1 - Craft Goals that Spark Action THOUGHT #2 - Stop Talking About the Whether - Shift from "Whether" to "How" to Make Multiple Paths Appear THOUGHT #3 - Ignite Self-Confidence CONNECT: Website: DonnaHerbel.com Website: BluePhoenixLearning.com Email: donna@donnaherbel.com   DONNA HERBEL'S BIO: Donna Herbel is the Chief Igniter and founder of BluePhoenix Learning. Her mission? To torch boundaries, ignite potential, and spark transformation, all while setting performance ablaze! With a trailblazing past as Vice President of Culture andTraining at Perkins Restaurants & Bakery, Donna knows how to set leadership development and learning strategy on fire like nobody's business. But wait, there's more to this blazing inferno! As an executive coach, speaker, and trainer, she's also a torchbearer for non-profit organizations and associations dedicated to mentorship and professional development. Donna's infectious curiosity and passion for growth invites us all to join her on a journey to let our own flames burn brighter.  And when she's not lighting up the world of professional development, you can find her in the kitchen, setting off smoke alarms with her culinary experiments.   RESOURCES: Evergreen Podcast Network - EvergereenPodcasts.com Thoughts That Rock – ThoughtsThatRock.com Certified Rock Star - CertifiedRockStar.com Booky Call - https://www.bookycall.com Booky Call - Book Review App on Apple - Apps.Apple.com Booky Call - Book Review App on Google Play - Play.Google.Com  Service That Rocks: Create Unforgettable Experiences and Turn Customers into Fans (Jim Knight) - ServiceThatRocksBook.com Leadership That Rocks: Take Your Brand's Culture to Eleven and Amp Up Results (Jim Knight) - LeadershipThatRocksBook.com Culture That Rocks: How to Revolutionize Your Company's Culture (Jim Knight) – CultureThatRocks.com Black Sheep: Unleash the Extraordinary, Awe-Inspiring, Undiscovered You (Brant Menswar) - FindYourBlackSheep.com Rock ‘n Roll With It: Overcoming the Challenge of Change (Brant Menswar) – RocknRollWithIt.com Cannonball Kids' cancer – CannonballKidscancer.org Big Kettle Drum - BigKettleDrum.com Spectacle Photography (Show/Website Photos) – SpectaclePhoto.com Jeffrey Todd “JT” Keel (Show Music) - JT Keel Learn more about your ad choices. Visit megaphone.fm/adchoices

The slogan at McArthur's Bakery is great mission, even better food. The bakery has been a St. Louis staple since the 1950s, but it almost ceased to exist. That's where Scott Rinaberger came in. He calls himself a serial entrepreneur, and he saw an opportunity when the beloved bakery went up for sale. To ensure its survival, changes has to be made. The historic nature of the business didn't work in today's climate. Now there are two locations, one in South County and a sister spot called Pioneer Bakery in Kirkwood. It's a mission-based business concept where they employ workers with intellectual disabilities. The same mission led to the creation of Smiley Face Cookie Company and a new endeavor and expansion you'll hear more about in this episode. Scott joined us to talk about the path he took to get him here and how the ingredient to success isn't always obvious.

A woman believes her dog ingested meth at Cutten Elementary, a 19-year-old woman said her 39-year-old ex-boyfriend tried to light her on fire in Eureka, Eureka police say they shot and killed an armed man near the library, murder charges were dropped regarding a 2018 homicide in Dinsmore, the LA Times covered the Cal Poly Humboldt students evicted from living in their vehicles on campus, Avelo Airlines announced the discontinuation of flights between Humboldt County and Las Vegas, a new book delves into a local philanthropist often likened to Mother Teresa, Eureka's Sequoia Park Zoo is getting bedazzled in over 6,000 feet of festive lights, College of the Redwoods will play in the ‘Grizzly Bowl' at Cal Poly Humboldt in Arcata on Dec. 2, Grammy-winning Eureka export Sara Bareilles is eyeing the release of the filmed version of “Waitress” on her birthday, and more. New! TLDR Humboldt. You can now check out Humboldt Last Week transcripts on our website. Plus teasers of upcoming episodes throughout the week. Written quick local news summaries are available now at humboldtlastweek.com/tldr Humboldt Last Week's quick news summaries come in collaboration with Belle Starr Clothing, North Coast Co-op, Bongo Boy Studio, Beck's Bakery, Photography by Shi, North Coast Journal, RHBB, and KJNY. HumAlong Alternative Radio at humalt.com. Alternative rock favorites, new discoveries, no commercials, and local flavor.

learn 20 high-frequency expressions, including words for places around town

Hellooooooo....!Episode 100 is out!New episode is out!Links mentioned in the episode:Food Fit for the the Soul of a PharaohThe Mortuary Temple's Bakeries and Brewerieshttps://www.penn.museum/sites/expedition/food-fit-for-the-the-soul-of-a-pharaoh/ 5000-Year-Old wine jars found intact at Abydos in Sohaghttps://english.ahram.org.eg/NewsContent/9/40/509364/Antiquities/Ancient-Egypt/YearOld-wine-jars-found-intact-at-Abydos-in-Sohag.aspx Enjoy!Thom & The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Sonntags morgens mal schnell Brötchen holen - das ist in Australien eher schwierig. In einer kleinen deutschen Bäckerei in Mount Eliza, südlich von Melbourne, geht das seit einem Jahr. Die Bütterken Bakery von Hendrik Rössmann und Anita Seferian (beide 31) zieht viele deutsche Kunden an. Aber auch die Australier sind von Brezeln und Mohnbrötchen begeistert. Doch der Weg zum Erfolg war zum Teil ziemlich hart.

H&S Family of Bakeries partnered with Baltimore's Living Classrooms Foundation to create a mechanics apprenticeship program, which aims to support underserved communities and second-chance workers in Baltimore by providing tailored training and guaranteed employment opportunities. Tune in to learn how this partnership is reshaping lives and developing a skilled workforce in commercial baking. With special guests: Jennifer Stiles, Director of HR, H&S Family of Bakeries and Cheryl Riviere, Managing Director of Workforce Development, Living Classrooms Foundation

IKUKA pastry and dessert shop at State Street Market in Los Altos takes its name from the first syllables of the Japanese words imo (sweet potato), kuri (chestnut), and kabocha (pumpkin). The goal of its creator and general manager, Miyuki Ozawa, is to bring the namesake flavors popular in Japanese baking to the South Bay. Miyuki created the idea of IKUKA alongside her mother, Kuniko Ozawa, a prolific Bay Area restauranteur. In addition to Kuniko's five other South Bay Japanese American restaurants, including Orenchi Ramen (also at State Street Market), Sumika Grill, & Ogiku Kaiseki, Miyuki is putting her stamp on Japanese cuisine in the Bay. IKUKA offers the deliciously starchy and subtle sweetness of imo, kuri, and kabocha as well as other favorite deserts from Japan such as the beloved Mont Blanc, burnt basque cheesecake, mini croissants, and mochi bread in hopes that patrons can experience delicate texture and sweetness of authentic Japanese pastries that bring out the natural flavors of the ingredients. For more info, visit https://www.imokurikabocha.com/ Try IKUKA at Pick-Up Party 16.1 This Thursday, November 30th, 6p-9p at State Street Market. Content members will receive a complimentary taste as a toast to their support of South Bay Creatives. Check out this other video featuring The Good Salad. ________________ Video by Nirvan Vijaykar @whosnirvan --- Support this podcast: https://podcasters.spotify.com/pod/show/content-magazine/support

Narrator: Thomas Jones

More than twenty-five years ago, Colleen Worthington rolled up her sleeves and built a baking empire out of her own kitchen, which provided a place for her children and now grandchildren to learn hard work, dedication, and creativity. Together with her husband, Gary, the Worthington pursued their interest in scratch-made artisan breads by training at both the American Institute of Baking and San Francisco Baking Institute. They worked closely with Lehi Mills to develop an exclusive flour mixture and located an ideal, traditional Italian hearth-stone oven. Their first bakery opened in Orem, Utah, in 1997, where they served European hearth breads. Within a few months, they expanded to offer a variety of sandwiches, soups, and salads. In their first quarter-century, they have expanded to forty-nine stores in six western states. In Kneaders Bakery & Cafe: A Celebration of Our Recipes and Memories, Colleen celebrates the many people who've shared in the success of the business, offering moving and inspiring memories along with favorite recipes. In addition to over a dozen recipes for bread, including Rosemary Focaccia Bread, Sesame Semolina, Chocolate Hearth, and Utah Mountain Style Cornbread, there are recipes for mouthwatering cakes, cookies, pies, and puddings, sandwiches, soups, salads, and breakfast. COLLEEN'S LINKS: Website Buy the book Instagram Facebook Twitter   Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.   SHOW LINKS: Website Join our Facebook group Follow our Facebook page Instagram Episode archive Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here More of Denise's info is here Cindie Flannigan is the producer WBACA. Her info lives here Denise and Cindie's books

In this episode: Does "beginner" yoga really exist at yoga studios? Competition and hypervigilence in movement classes At home vs. in person classes Gluten free bakery names and prices Behavioral activation to help with dysregulation Making choices when you're dysregulated vs. in touch with your intuition Kristin Collier's FREE workshop. Sign up at CollierConnections.com Follow us on Instagram: @wildiriscollective @alexandrajthomsen    

On this special segment of MOAT9, we stray from movies and shows to get a literal taste of El Paso with our special guest, Daisy Aguirre of Homegirl Real Estate Consulting. We take a dive into some pastries from two of El Paso's best bakeries. Valentine's Bakery and the icon, Bowie Bakery. --- Send in a voice message: https://podcasters.spotify.com/pod/show/moat9/message

Denae Spiering of Bridgeville, DE shares how she realized her long-time dream of building a brick-and-mortar bakery despite life getting in the way and pausing her cottage food business for many yearsGet full show notes and transcript here: https://forrager.com/podcast/102

Refined sugar is a major source of inflammation for the body and some baking innovators are finding ways to ditch them without sacrificing the taste and comfort of baked goods. Laurel Gallucci, Co-Founder and CEO of Sweet Laurel Bakery, shares her journey of being diagnosed with an aggressive autoimmune disease and the transformation that led her to create a unique baked goods company. She shares the story of her diagnosis in her 20s, her switch to an anti-inflammatory diet that eliminated gluten, grains, dairy, refined sugar, and legumes, and her commitment to using whole, real ingredients in her baking. Laurel's dedication to clean and health-focused recipes has not only helped her manage her autoimmune disease but has also led to the creation of Sweet Laurel as a successful brand, offering grain-free, refined sugar-free, dairy-free, and truly delicious baked goods. In this episode, Laurel talks to Jen about her journey from being diagnosed with an autoimmune disease to creating a successful bakery, the importance of using real ingredients, and Sweet Laurel's popular products.  Key Takeaways [01:44] - Laurel talks about Sweet Laurel Bakery's s'more. [02:32] - How Laurel addressed the root causes of her autoimmune disease. [10:10] - Laurel's view on anti-inflammatory eating for everyone. [13:18] - Ingredients used in Sweet Laurel's products. [16:33] - Products offered by Sweet Laurel's Bakery. [21:08] - Jen and Laurel review a Betty Crocker label. [24:47] - Jen and Laurel review a Sweet Laurel Bakery label. Quotes [04:19] - “So many things were happening to me, and I just felt like I needed to try to do better.” ~ Laurel Gallucci [11:15] - “Bread today is not what bread was 200 years ago it's like a completely different species.” ~ Laurel Gallucci [14:40] - “That is Sweet Laurel's approach. We use ingredients that are linked to whole foods.” ~ Laurel Gallucci Links  Laurel Gallucci Instagram Laurel Gallucci LinkedIn Sweet Laurel Bakery Sweet Laurel Bakery Instagram Belly Brands Foods Lovebird Cereal Outer Aisle Nutsola Plantable Kitchen Whole Foods Market Sprouts  Betty Crocker Food Rules Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

This week, international bestselling author Aimee K. Runyan is here to discuss her new historical novel, A Bakery in Paris, which tells the story of two courageous women of different eras connected by a quaint French bakery.

In our latest podcast episode, we leave no stone unturned on how to plan a memorable non-park day at Disney. Bound by our collective love for all things Disney, we aim to craft a balanced plan that ensures everyone has a good time without the fear of burnout. Mykhailo, Kristin, Tammy and Bryan are all here to put together a non-park adventure around Disney Spring and the Walt Disney World Resort.  From enjoying the mouth-watering delights of Gideon's Bakery to exploring the unique offerings of Scat Cat Cafe, we make sure to weave in relaxation amidst the thrill.Ever wondered about the beautiful resorts that line the Disney landscape? We tackle the logistics of traveling between these delightful spaces and discuss different modes of transportation that can make your day an adventure in itself. Add to that, our tips on planning meals and snacks, and you've got yourself a day chock-full of gourmet delicacies. The highlight of our plan? A night out at Trader Sam's, where the fun truly begins.As we navigate through our hypothetical journey, we'll also explore festive activities like viewing the gingerbread house at Grand Floridian, attending the Mickey's Very Merry Christmas party and even look at holiday fun at Epcot. We'll ponder over the most efficient way to manage time, and even discuss the possibility of splitting the group to cover more ground. And between all this festive fun and frolic, we'll also weigh the pros and cons of a pool day versus a Magic Kingdom morning. So, buckle up and join us as we paint a picture of an exciting, fun-filled, and magical day at Disney that goes beyond the parks! Make sure you hit that subscribe button so you know when there are new episodes.Do you want to share your experiences? Be sure to leave us a voice mail on our website and we'll play it on our show! Let's talk on our social media pages or send us an email! Join our Facebook Community group for exclusive work from Topper Helmers and Tom Thordarson. FacebookInstagramWebsiteAlso find Mykhailo on Kylo and Kristin's Magical Life YouTube channel. You can also find Bryan on Bryan and Tammy's Thotful Spot Podcast We appreciate you joining us this week and every week and would love to hear from you! Finally, please leave us a review and rate us on Apple Podcasts and Podchaser so that others can find us!It's time to press play – Let's talk about it!

We've invented a new word... Mookies! What are Mookies? Well, they are cookies the size of muffins and that name is up for trademark now! The Mookies are made by this episode's guest, Raina Long, of Crumbs to Crystals Bakery. Follow along with this truly inspiring story about how she overcame a disability and learned that she happens to be an incredible crafter of edible creations!If you or someone you know wants to be featured in our next podcast, message us on Facebook!

Marc Serreo from Oakmont Bakery joins Larry and Marty to discuss his business and how it varies from chain restaurants and how online ordering has changed the industry. 

Humble Crumble - A food stall that started from humble beginnings, today is the world's first crumble bakery and a multi-million pound business with permanent fixtures in Old Spitalfields and Borough Market. With more than 500,000 crumbles served in the last three years, Humble Crumble has struck a chord with passionate crumble-loving foodies and has no signs of slowing down, with two new sites set to open in London's gastronomic hotspots Camden Market and Covent Garden this year. Kim Innes founded Humble Crumble in 2018, but it wasn't until October 2020 when things took a pivotal turn for her business. With Halloween in sight, Kim produced a moment of magic; introducing the famous Pumpkin-Spiced Crumble, which will forever be recognised as what thrust Humble Crumble into the limelight, making people aware that a crumble bakery existed. The special dessert gleaned viral attention following an Instagram post from Time Out, and then by a TikTok video from a customer. Although London was in a lockdown, the queues simply wouldn't surrender for Humble Crumble, and the ever-growing demand for the perfect British grab-and-go crumble continues. Find out more about Kim Innes via: LinkedIn and Instagram.Find out more about Humble Crumble via: their website, Instagram , TikTok and Facebook.A new episode EVERY WEEK, showcasing the journeys of inspirational entrepreneurs, side hustlers and their mentors. We discuss their successes, challenges and how they overcame setbacks. Focusing mainly on what they wish they had known when starting out. The podcast aims to give aspiring entrepreneurs the confidence to START UP and START NOW by showcasing real and relatable entrepreneurs. After all, seeing is believing! Join the conversation using #startupstartnow and tagging us on Instagram, Twitter, Facebook and LinkedIn. Don't forget to leave a review as it really helps us reach those who need it and allows us to get the best guests for you! Connect with START UP. START NOW. and to nominate a guest please visit: www.startupstartnow.co.uk.  To connect with Sharena Shiv please visit: www.sharena.co.uk.

On today's episode, meet award-winning baker Brenda Villacorta, the creative force behind Sucré Table. We chat about Brenda's journey from the vivid culinary scene of New York City to what it's like owning her own bakery in Tampa, Florida. If you've ever been curious about the intersection of food and entrepreneurship, this episode digs deep into the reality behind the wins we often see on Instagram and in the media. Join us as we unravel the layers of her culinary expertise, her experience leading pastry at a 3-Michelin Star restaurant, and the sweet story behind her Sucré Table. Connect with Brenda by tapping the links below. IG: https://www.instagram.com/sucretable/ Email: info@sucretable.com

What is sourdough and why is San Francisco Sourdough held in such high esteem? A few weeks ago we introduced you to Baker Matt Kosoy of Rosalind Bakery in Pacifica with a newly launched retail bakery store in Downtown San … Continue reading → The post Show 552, November 18, 2023: Baker Matt Kosoy, Rosalind Bakery, Pacifica, CA appeared first on SoCal Restaurant Show.

November 17, 2023: On episode 58 of the “From the Scene” Podcast, host Erik Bascome is joined by Advance Food Editor Pamela Silvestri to discuss Alfonso's Bakery, one of the borough's most storied family food businesses, being put on the market. Learn more about your ad choices. Visit megaphone.fm/adchoices

The fugitive ex-boyfriend of a missing woman was located at an encampment in Oregon thanks to a tip from hunters, the Bayshore Mall in Eureka is hosting a new arcade, many local restaurants are for sale, thieves reunited a French Bulldog with his Eureka family in exchange for reward money, Eureka will display PETA's “Fish Empathy Quilt” in City Hall for a month after declining to remove Woodley Island's fisherman statue, Eureka businessman Rob Arkley caved to U.S. Senators demanding info on alleged gift shenanigans with conservative Supreme Court judges, the former Chalet House of Omelettes location in Eureka could host a new restaurant and food truck hub, MSN shared an article boasting of Arcata's affordability when compared to San Francisco, the New York Times ran an emotional letter on opioid addiction in the Hoopa community, locals are spending their money to watch Slap Wars, the Habit Burger is slated to open in Eureka, local export Sara Bareilles opened up about her challenges with body acceptance and aging, Cincinnati Bengals offensive lineman Alex Cappa has continued to note ‘Lumberjack Iron' in his TV introductions, Ferndale export and celebrity chef Guy Fieri's new “Flavortown Spiked" beverages are hitting stores soon, and more. New! TLDR Humboldt. You can now check out Humboldt Last Week transcripts on our website. Plus teasers of upcoming episodes throughout the week. Written quick local news summaries are available now at humboldtlastweek.com/tldr Humboldt Last Week's quick news summaries come in collaboration with Belle Starr Clothing, North Coast Co-op, Bongo Boy Studio, Beck's Bakery, Photography by Shi, North Coast Journal, RHBB, and KJNY. HumAlong Alternative Radio at humalt.com. Alternative rock favorites, new discoveries, no commercials, and local flavor.

Natalie Kaplan of JR Desserts Bakery joins Bob Sirott to talk about the history of the bakery, who they make baked goods for, and how to order their custom cakes. She also shares details about how they hired their team of bakers and how they created their recipes.

Jodi Allen with Companion Bakery: McGraw Show 11 - 15 - 23 by

Towards the end I think Samantha forgot where she was saying something along the line of "this is the most random shit talking we've ever done"...it is a strength of ours Samantha, welcome to the show.We gave Ralphy a crash course in Situationships, Dane gave us a very relatable list of best ways to travel to and from the Races and we spent a fair bit of time unpacking Bakery etiquette and whether Dane was hard done by or he needs to get a grip on reality when you're drifting down the scale of relevance.Is he over reacting or would you have assumed the same thing... Do let us know!Normal us I guess, enjoy!Follow and support us elsewherePodcast : @swannyandfriendsDane: @danes84Samantha @samantharichesRalphy: racetrackralphy.com.auSupport us in the Merch store: Shop here :)Support this show http://supporter.acast.com/hump-day-with-swanny-and-friends. Hosted on Acast. See acast.com/privacy for more information.

Stupid News 11-15-2023 8am ... She repeatedly peed in bowls used by the bakery and yet, the Court ruled against the Bakery for firing her …Santa High on Meth …Don't trust a Bartender in Vietnam to do the right thing if you pass out

We all want to build something that lives on long after we are gone, a legacy for our kids and loved ones. We want to think that the financial stability we achieved can open doors for those we leave in our wake, and that there was a purpose to everything we did on this planet. BETTY PORTO, owner of Porto's Bakeries, embodies all this and then some. This conversation will sure motivate you, inspire you, and light something in you, AND it all began with one person having a vision. _________________________________________________     For FULL EPISODE in Audio & Video subscribe to our podcast Patreon.com/straightupsisters  Follow us on IG: @straightupsistersthepodcast @raqcsworld @lasusie  Follow us on YOUTUBE: Straight Up Sisters Podcast Email us: StraightUpSistersThePodcast@gmail.com

Lopez Bakery and Restaurant has served Milwaukee's south side with its Mexican pastries and food for 50 years. The Lopez family recently announced the business will close when they sell the building.

Kobus Gertenbach, uitvoerende hoof van Premier Foods gesels oor die groep se finansiële resultate. Volg RSG Geldsake op Twitter

These 10 bakeries have been selected by an expert panel and voted by USA Today readers as the best in country. I can name so many more. What 100% gluten free bakeries are your favorite? Hosted on Acast. See acast.com/privacy for more information.

Morning Show reporter Jessica Singer stopped by Tilt House Bakery in Portugal Cove-St. Philips to hear how their delicious treats are made.

Welcome to another episode of the “Dishing With Stephanie's Dish Podcast” Podcast! In this episode, we dive into the culinary scene of Duluth with special guests Greg Conley, Ned Netzel, and Nick Peloquin, authors of the cookbook "Smoke on the Waterfront" from Northern Waters Smokehaus. The hosts discuss the ins and outs of creating the cookbook, the significance of preserving food in the northern climate, and the upcoming expansion of the Northern Waters Smokehaus Along the way, they share their favorite restaurants and products in Duluth, celebrating the vibrant food and beverage culture of the city. Tune in to learn more about the art of smoking, preserving, and creating delectable dishes in the northern waters of Minnesota.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.EPISODE TRANSCRIPT FOLLOWS:Stephanie Hansen [00:00:15]:Hello, everybody, and welcome to with Stephanie's dish, the podcast where we talk to cookbook authors and people in the food space that we just wanna spend more time with and get their stories. There is a restaurant in Duluth that is a sandwich counter, I guess, would be the best way to call it. And When you go to Duluth, people that I know actually will, like, beeline through the city, Navigate 35 just to get sandwiches at this place. I have been a fan for a long time, it is the Northern Waters Smokehaus, and they finally came out with a cookbook, Smoke on the Waterfront. And it's funny because I got this book In the summertime, I got an early advanced reader's copy, and I was so glad to get it in the summertime Because it's kind of seasonal, and it goes, like, by the seasons, and I happen to catch it right at the end of the summertime When it was pickling season, and you guys had some great recipes for canning and pickling things. So we have a group of folks with us today. We have Greg Connelly. We have Ned Netsell, and we have Nick Pellequin.Stephanie Hansen [00:01:33]:We are delighted to have you guys. I've never had 3 Authors, chefs, all in the same space talking about 1 cookbook. So imagine the talent that's in here.Greg Conley [00:01:45]:It's probably not a good idea, but we're doing it anyway.Stephanie Hansen [00:01:49]:Okay. And you didn't the funny part about this, and I don't mean to minimize it, it is, And you didn't start the restaurant?Nick Peloquin [00:01:55]:No. Correct.Greg Conley [00:01:56]:No. None of us started the restaurant. The guy that started the restaurant's name is Eric Gert. And he and his wife luckily handed off the project to us with his blessing and said, you know, I'm here as a resource for you. But, ultimately, our other collaborator, Mary Tennis. And these guys are great writers. And so, I think we all felt pretty honored that He just let us kinda take the reins and, go for it. So that's what we did.Stephanie Hansen [00:02:24]:What's cool about this cookbook to me Is it has a real sense of place. So you're located in Duluth and you're cooking from ingredients of the north, which appeal to me. But, also, it it doesn't feel like it's multivoiced even though I know it is. Like, it feels like you guys all have the Same intellect and the same voice and the same passion with which you're doing things. So it would be hard for me to tell, like, oh, this So and so's recipe or this is so and so's style, that's kinda cool. Like, you guys are all really aligned in this book.Ned Netzel [00:03:02]:Yeah. I think that came from us really writing it together. You know, like, maybe, initial parts of the process of compiling the recipes and, you know, reducing the size To the flow of it. You know? We we all, like, respected what everybody brought to the table and also, like, what they lacked. You know, kind of filling in the gaps. So, you know, an intro to a book or to a recipe might have been. Somebody wrote down what they thought made sense, and then we refined it together and talked about, What is really the story of this? Then we ask questions like, how how does it relate to, you know, the active food preservation? Or how does it relate to the city of Duluth or the region or in order to regionally sourcing things. It was all all very collaborative throughout.Ned Netzel [00:03:42]:So that that probably blends a little bit to it. And, moments where somebody really is Writing from their voice are actually directly called outGreg Conley [00:03:48]:in the book too. Greg's got some some moments in there.Stephanie Hansen [00:03:51]:Looking on another cookbook, and I've written one, and it's not easy. Did you, like, okay. You're gonna do the intro. You're gonna do the chapters. You're gonna pick the recipes. You're gonna write the intro to your recipes. Did you have all that work delineated, or did you have, like, meetings? How did this all flow?Nick Peloquin [00:04:09]:So we would meet weekly, just Us together, and and we we definitely parsed out some of the writing tasks, but it was really kinda all over the place as to, like, He's doing a recipe. He's doing an intro. And then we would come together and test together. And then sitting down and finalizing it was all together. So it was like a weekly meeting that we would all get together and and and review everything we had all written individually.Stephanie Hansen [00:04:34]:Other there's a lot of recipes in here. I keep thinking about, like, Thanksgiving time. Giving time. And you've got kind of a lot of things that would be on a Thanksgiving table, like the green bean casserole and the mashed potatoes, But you've also got, like, the the riettes. And then at the very end is sort of where you get into the sandwich sitch, Which is sort of what you guys are known for. So I was curious that it was very at the end, some of your, like, greatest hits.Greg Conley [00:05:04]:Yeah. You know, in our mind, sandwiches are not something you usually have a recipe for. Although, you know, we're pretty precise. Like, we're not like Some other places where you can come in and say, here's what I want on my sandwich. And, you know, they they do it. We don't do that. I mean, we'll put whatever you want on there Within reason, but we carefully craft those sandwiches. And so but I think that, you know, overall, it's like, we're kind of telling you how to do the recipes that lead to that Sandwich.Greg Conley [00:05:33]:You know? We're not trying to tell you, yeah, make this exact sandwich out of your smoked salmon. You know? You can do that if you wanna Do what we well, exactly what we're doing. But also it's like, use your own flourish. Use this for whatever you and here's a suggestion on how to use it, but use it however you want to. Yeah.Nick Peloquin [00:05:50]:And we kinda we kinda debated where to put that section to for a while. Yeah. It was kinda like, should it go in the middle and kinda be like this fold out highlight piece? Or, like, it make sense at the end or beginning or so it we went back and forth to where where that should live because it it is, like, a major part of what we do.Stephanie Hansen [00:06:09]:I feel like I should personally thank you specifically for the pork rillette recipe.Nick Peloquin [00:06:15]:Which one?Stephanie Hansen [00:06:16]:The well, the one that's your basic, and then I know you use it in the, the ricotta ravioli. The not so spicy is probably the one I'll start with. And you add more than 1. Riette is something that, like, you see it on a charcuterie board. And just speaking for, like, Maybe nonchefy people, like, you're kinda like, oh, I don't know. There's a little fat there, but then it looks like there's this Potted meat, which could be good, but I don't know. But once you, like, get turned on to that, it's like crack. Right? You just love it so much.Stephanie Hansen [00:06:55]:And I never felt like I could ever cook it, and I totally feel like I can do this recipe, and I'm gonna do it for Christmastime.Nick Peloquin [00:07:04]:Nice. Yeah. It's perfect. Like, gifting.Stephanie Hansen [00:07:07]:Yeah. And it, like, stays forever.Nick Peloquin [00:07:09]:I'm I wouldn't say forever. But yeah. We lead legally, we can't. It seems a lot more intimidating than it actually is. You know? It's it's almost more similar to a braise. You know? It's it's like a comb keying technique. Right? So it's just Meat, salt, and fat for a long time. You know? And and so it seems like it there's a big skill gap there, but it's it's It's very approachable.Nick Peloquin [00:07:33]:You know?Stephanie Hansen [00:07:33]:I loved it. One other recipe that made it in the book that's, like, a 6 pager that I had In my book, and then I took it out because I felt like I was posing and I wasn't the right person to put that in my book, And you guys were, was this whole, like, sourdough concept. Oh. Tell me about yeah. So tell me about why you felt like You wanted to devote time in your cookbook to sourdough when so many people have, like, written bread books and all of that.Greg Conley [00:08:05]:Yeah. Absolutely. And there are I think I even say in the Recipe that there are so many more comprehensive, probably better versions, than than my version of bread. But I think the whole idea of Putting that in there was initially, when we started writing the book, we had the idea of Calling it preservation because so many of the things that we're doing are not only, preserving food, well, you know, so it doesn't spoil or so it will last longer, or preserving yourself through the long winter months. So a breadwinner recipe seemed like kind of, Something that would round out the recipes that we already had, you know, because we do make sandwiches too.Stephanie Hansen [00:08:47]:Yep.Greg Conley [00:08:47]:It's like, oh, I guess we should tell people if we really wanna be holistic, Let's tell them how to make bread too.Nick Peloquin [00:08:53]:So I'm gonna eat it on. Right.Greg Conley [00:08:54]:So I think that was really the the impetus for that. But then sourdoughs are are really, Obviously, it's had a it's had a moment, for the last few years. But it really is a cool thing. It's it feels like you're making something out of nothing. It's basically you're just starting with flour and water, and you're attracting wild yeast to it, and you're feeding that, and you're making it into something. Then, really, the only ingredients are flour, water, and salt. You know? So it is really a cool and then one of the ultimate forms of preservation when, you know, people learned how to cultivate grains, and then they realized, oh, we can make this really stable food source for ourselves. So we felt like that just made a lot of sense in in the midst of everything else.Stephanie Hansen [00:09:37]:One other recipe that's in here that I was so glad that you included, but I'm a little intimidated by. And the first line of the recipe is the bane of our prep department's existence. It's Northern Water So why did you guys feel like you should include that other than the fact that it's super delicious? Because it is a little more requires a little more patience.Nick Peloquin [00:09:58]:I think it's just one of our mainstay, like, spreads in house, so it's it's something that go it pairs really well with a lot of the things we do. Like, the smoked fish, for example, it's it's perfect for.Stephanie Hansen [00:10:08]:Yep.Nick Peloquin [00:10:08]:It's difficult in how tedious it is just by picking just picking fresh herbs is really like the the thing that people get hung up on a lot because it takes time to do, but it's It's pretty straightforward. Once you get through that initial mise en place, that initial stage of the preparation, then it's you're just throwing stuff in a mixer and and whipping it together until it's a nice consistency. But it's yeah. It's really that just like tedious work upfront that really Throws people off, and it makes it less of a favorite project to start because you you know you're gonna be picking time for a good half an hour.Stephanie Hansen [00:10:42]:Yeah. Exactly. So are you all Duluthians?Greg Conley [00:10:46]:No. I'm from Northwest Wisconsin. So so he's close. So close. No cigar. It'sStephanie Hansen [00:10:53]:Yep. Much fun.Nick Peloquin [00:10:54]:Ned and I are both, Duluthians. So yeah.Stephanie Hansen [00:10:56]:What does it feel like to Be and I don't wanna, like, embarrass you or make it, like, this weird thing, but you really have Become, in my estimation as a TwinCidian, part of the home team For Duluth, like, people think of the restaurant, and people think of you and think of the sandwiches. And a while back, you guys had a more full Service situation and now are kinda more back to the deli side and it must be a source of pride.Greg Conley [00:11:29]:Yeah. Absolutely. And I think, you know, we, the 3 of us have worked for the business for a little while. And, But, you know, there's so many people that came before us. And, of course, Eric, who founded the business. And so we're basically just kinda building off of, a lot of what they've done and, I'm trying to preserve that too. You know? Trying to just do things the best that we can and really have that be our North Star of, like, really trying to Wow, people. So it's an it's an honor that people think of us when they think of Duluth.Greg Conley [00:11:59]:It's really powerful, I think. Certainly something we wanna cultivate and actively wantedNed Netzel [00:12:03]:to cultivate with this book. Wanted to make this book, very much not about only, you know, Eric and his story and his recipes and the business that came from it, but also, the place where, You know, we reside in, what has made us who we are. SoStephanie Hansen [00:12:18]:Well, I would say the goal is accomplished. Also, like, I feel like we're Of the, people in Minnesota in particular, we're uniquely positioned about the preserving and the canning and because we have to get through these winter months. Right? And so we're preparing our vegetables and creating kimcheese and canning things and pickling things in order to get us through to the other side of the winter season. There's a lot of that in this book that I really loved. Is that, like, Something that is in all of the recipes at the restaurant. It sure seems like most of it has some components of that.Nick Peloquin [00:12:57]:Yeah. It's kind of almost, by necessity because of how we're set up as a restaurant. Because, you know, we don't have a full kitchen here, and we don't really have the that utility that comes with All those things. So we do have to kind of focus on things that we can prepare ahead of time and then something that's easy to and quick to serve that's not necessarily Gonna go on a saute pan or, you know, a a bunch of gas appliances because we're really restricted just in the old building that we're in. And so that aspect of the business. But then, yeah, also the just the the area we're in And and the the food that is kind of like the style of a deli is is gonna be geared towards kind of like Making things last longer than than they would otherwise crash.Stephanie Hansen [00:13:44]:You guys are undertaking a move, it sounds like, in the building. Do you wanna talk about that?Greg Conley [00:13:50]:Sure. Yeah. We're actually in the midst be in there by this Saturday. So we just or Friday even. So we just we're Really steaming steamrolling towards that. Yeah. We, you know, have existed in this building. At least our our deli proper has stood in a really a sliver of a space here.Greg Conley [00:14:08]:And, even when the pandemic happened and we had to close our doors, We ended up turning our entire space into a kitchen because it was the only way we could keep up with the increased business. Because we were on one of the only places open during COVID. We were open the entire time, and so we were we got a lot busier, and so we necessarily had to just turn that all into sandwich making. Once the pandemic kinda started to wane, then we have really no place to host anyone. So you could sit out on our deck, and you could sit in the hallway with in on some seats and, you know, 10 seats or whatever we have up there. So this move is really the culmination of a lot of dreams over the years of just having more space, being able to host people more effectively, and then also being able to just try, not only more food things, but also new ways of service and and beverages and all that stuff. SoStephanie Hansen [00:15:01]:How do you see it coming together? Do you see it, like, as maybe a, like, fast casual kinda thing?Greg Conley [00:15:07]:Yeah. That's exactly Yeah. Exactly what it is. Yep. It will just have, a little bit more space to do it with, A little bit more space to host people. The sticking point, for some customers in the past when they would wanna just get 1 piece of fish, but they'd have to get in a Half an hour line of all these other people ordering sandwiches. So it's really nice to separate out those those services.Stephanie Hansen [00:15:31]:As a customer, I love that.Greg Conley [00:15:33]:Yeah. You get way better service on both ends, so it's just a lot lot more convenient for people to do it that way. So it's really exciting.Ned Netzel [00:15:40]:Thing for Eric is to make it a a destination again. And when we were doing, you know, window service and you weren't able to, as a customer, walk in and see your piece of fish, That kinda, I think, soured that a little bit for some people. I mean, our loyal customers have been with us because they just you know, they know it's good food, but, now that we have A place to be in, like, a a location that you can kinda, you know, experience rather than just waiting in a line, you know, maybe during the winter. Hopefully, we'll we'll cultivate that again.Stephanie Hansen [00:16:10]:Well and I think a smoked fish purchase is kinda more straightforward maybe Then, like, you know, talking about sandwiches and people are sandwich nerds too. Like, they wanna talk about your sandwich.Greg Conley [00:16:26]:Yep. Well, I think the the the deli side of things too, that's really one of the funnest things for us is that people on that side really wanna Talk about the food too. Even if they just are getting a piece of smoked fish, they a lot of times, people really, really geeked about food. We love talking people about food. So when a customer comes in and wants me to tell them all about the white fish that we have, I'm really happy to do that. I love talking about food. So That part is so fun for us. And I think even more so than talking about sandwiches, just talking about the components of those sandwiches that we Make olives in house, so it's really fun.Stephanie Hansen [00:17:05]:There is 2 things to tell you. 1 is you inspired a recipe in my book, Which is a white fish trout spread.Greg Conley [00:17:13]:Nice. Sweet.Stephanie Hansen [00:17:14]:It the story that I attached to it was Actually, being with my niece who went to UMD for college, and she wasn't very adventurous of an eater. And she got the love of the smoked fish in Duluth as a college student, and we went to Fitger's and we were sitting there eating. And she said, does anybody wanna Let the smoked salmon dip, and I was like, what? Who are you? And then she was like, have you she wanted to, like, really talk about, like, have you had smoke trout at Northern Waters. I'm like, yes. I have. I've used it to make dip, and it's like a holiday staple. So you have inspired a lot of people with your smoked fish.Greg Conley [00:17:56]:Yeah. But, you know, that's kind of another thing too is that We really want people to come to us, you know? And that's part of being, like, Duluth, you know, is like Duluth is not a suburb of the Twin Cities. Duluth is The major metro in the northern part of the state, and we probably have kind of a chip on our shoulder about that, because we're not, like, You know, lane or something like that. Like, we are a a small city of our own, and we have our own thing going on that isn't Saint Paul or it isn't, Rochester or whatever. So we want people to come here and experience what we have to offer. We're not, You know? Like, you can get a lot of great food in the Twin Cities. We can get some great food up here, and we're part of that. So we want people to experience that as well.Stephanie Hansen [00:18:43]:Yeah. I'm glad you said that because I produce the Art in Bayfront Park Culinary Market that we do there. Yeah. And I really have, like, gotten front and center with a lot of cool Duluth makers both from the art side, but also the food side. And, you know, we hear a lot about Duluth and the cool, like, outdoor scene and the mountain biking and all the stuff that they're working on, but, damn, I mean, the beer scene alone and the distilleries and the craft that's happening in Food and ice cream and hot sauces and I mean, there's a lot of cool stuff happening, and I feel just It's so cool to be a part of that, and I'm glad that my work on that festival can bring people, like, Front and center with businesses that maybe they don't know about in Duluth because there's a lot of cool things happening.Greg Conley [00:19:31]:Yeah. Agreed. And and For us as a business that's pretty well established and pretty well respected, we also wanna foster other food businesses and help them as much as we can. Because all of that, strengthening of our food scene here just strengthens all of us. So we really want people to be Successful and to bring really cool new things to food and the world.Stephanie Hansen [00:19:53]:Okay. So we're gonna play a game. It's not gonna be hard, But it's kinda gonna be maybe, like, picking your favorite child or pet. So each of you, I've got an opportunity to have 3 of you in front of me. The game is, I would like you to tell me a favorite restaurant in Duluth, and it can be whatever, And also a product that's made in Duluth that you're obsessed with.Nick Peloquin [00:20:19]:Is it specifically a food product?Stephanie Hansen [00:20:21]:Not necessarily. No. K.Nick Peloquin [00:20:24]:Well, I think my favorite restaurant at the moment is Fuholic On central entrance.Ned Netzel [00:20:29]:Damn it.Greg Conley [00:20:30]:That's what I was gonna say.Nick Peloquin [00:20:31]:Yeah. Yeah. It's pretty it's pretty banging spot right right these days.Stephanie Hansen [00:20:35]:And serving pho, I'm assuming.Nick Peloquin [00:20:37]:Yeah. So they do pho and other Vietnamese stuff. It's it's so good. As far as the product made in Duluth, man, that's that's tough. I would say, honestly, the beer. It like, it's it's hard to choose 1 of the the breweries, but, like, we we're kinda spoiled for choice up here. I mean, Bed paddle is like a standby. You know? And it's funny to go down to the Twin Cities or even major metropolitans and, like, See Duluth beer on tap, but places that's a big source of pride.Nick Peloquin [00:21:06]:And I think because what people think of Duluth too, you know, is We're a big craft beer town. SoStephanie Hansen [00:21:11]:Yeah. I think that Ursa Minor too is starting to make inroads into the Twin Cities. Their beer, I had a lot of different versions this summer. It was really great, they have a great taproom too.Nick Peloquin [00:21:21]:Yeah. Totally.Stephanie Hansen [00:21:22]:Okay, Ned. That leads us to you.Greg Conley [00:21:25]:Oh my gosh. We might have to come back to me. Okay. INed Netzel [00:21:29]:think I probably eat out the least of anybody here. Yeah. I don't know. Greg, yes. Greg. Minutes.Greg Conley [00:21:35]:Sure. I probably would've said Faholic, but I'm gonna I'm gonna do a tut tut two way tie. There's a place called Oasis Del Norte. Love it. It's the only place that makes street tacos in Duluth. And so that's really a great thing to have. And then, In my neighborhood of Lakeside, there's a place called Lake Superior Brewing, oldest microbrewery in Minnesota at one point, the first established one. But they changed hands after a number of years, and then they moved to the Lakeside neighborhood.Greg Conley [00:22:06]:And they do pizza, smash burgers are kind of their main entrees, which they just do really good versions of those. They do, like, a brick oven style New York pizza that nobody in town does. So that's kinda cool. But they also do a lot of really nice thoughtful, appetizers and great wines to go with some of their Food along with the really, good beer that they're brewing. It's really great to have that nice option in my neighborhood. So I really I really appreciate that.Stephanie Hansen [00:22:34]:I love it. Alright. Ned, are you ready? That leads us to you.Greg Conley [00:22:38]:I think I think so.Ned Netzel [00:22:39]:It's it's really hard for me to pick a restaurant, because I do most of my eating cooked at home or, with my my free daily meal, when I'm working.Stephanie Hansen [00:22:52]:Sure.Ned Netzel [00:22:52]:But but one thing that kept coming up in my mind was Johnson's Bakery, which is a bakery down in, what would you call it? Lincoln Park area. It's like just behind really awesome bread. A lot of our specials back when we were open to the public, in the old space Used Johnson's Bakery Bread. So, yeah, Johnson's Bakery love their donuts. They're like, such a great deal. Please don't raise your prices, guys. So, yeah, Johnson's Bakery and then, something made in Duluth. The the coffee made in Duluth is really great.Ned Netzel [00:23:23]:In addition to, like, the The brewing scene, there's also a great, like, roastery scene. We love a lot of them. There's like Duluth Coffee Company. There's, Underwood Coffee who Most of what we, give to our staff to to see us through the day, is either Underwood or DreamCloud Roasters.Stephanie Hansen [00:23:44]:Wanna thank Ned Netzel. I wanna thank Nick Peloquin, Greg Conley for joining me. The book is Smoke on the Waterfront. It's the Northern Water Smokehouse Cookbook. What I loved is you guys just recommended all places that I have never even heard of, and I have spent quite a bit of time in Duluth. So way to go. I appreciate you being here. I'm excited about the book.Stephanie Hansen [00:24:05]:It is Smoke on the Waterfront. Make sure that when you head to Duluth, And you should head to Duluth this winter, there's so many cool activities that happen there. And of course in the summertime you can come and visit me at Arden Bayfront Park in August, And there's just a lot of cool music festivals that happen down in Canal Park and at the Bayfront area, and Lincoln Park is a whole new area to discover for a lot of people. So it's the Northern Water Smokehouse Cookbook. If you are into smoking or canning or preserving or you just love a damn good sandwich, make sure you pick up the cookbook. Thanks, you guys. I appreciate it. Thanks so much. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

The fellas sit down this week to discuss their creative processes, the recap of the Podaversary (costume) Party in Naptown, parenting, & much more in-depth conversation! Thank you so much to all who donated & participated in the 5 Year Podaversary Celebration! Special thanks to: Sugar Coated Ave. Bakery for the treats Selena for the face-painting activities --- Send in a voice message: https://podcasters.spotify.com/pod/show/tbgp/message Support this podcast: https://podcasters.spotify.com/pod/show/tbgp/support

On this episode of This Bites, the foodie duo has a lot to say. Ann went on a trip to Pittsburgh and ate some good things. Tarik shares details on a new pasta restaurant opening in Crossroads Collective, the end of an iconic Milwaukee bakery and a modern steak house coming to the Cream City.

Welcome to another episode of the “Dishing With Stephanie's Dish Podcast” Podcast! In this episode, we dive into the culinary scene of Duluth with special guests Greg Conley, Ned Netzel, and Nick Peloquin, authors of the cookbook "Smoke on the Waterfront" from Northern Waters Smokehaus. The hosts discuss the ins and outs of creating the cookbook, the significance of preserving food in the northern climate, and the upcoming expansion of the Northern Waters Smokehaus Along the way, they share their favorite restaurants and products in Duluth, celebrating the vibrant food and beverage culture of the city. Tune in to learn more about the art of smoking, preserving, and creating delectable dishes in the northern waters of Minnesota.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.EPISODE TRANSCRIPT FOLLOWS:Stephanie Hansen [00:00:15]:Hello, everybody, and welcome to with Stephanie's dish, the podcast where we talk to cookbook authors and people in the food space that we just wanna spend more time with and get their stories. There is a restaurant in Duluth that is a sandwich counter, I guess, would be the best way to call it. And When you go to Duluth, people that I know actually will, like, beeline through the city, Navigate 35 just to get sandwiches at this place. I have been a fan for a long time, it is the Northern Waters Smokehaus, and they finally came out with a cookbook, Smoke on the Waterfront. And it's funny because I got this book In the summertime, I got an early advanced reader's copy, and I was so glad to get it in the summertime Because it's kind of seasonal, and it goes, like, by the seasons, and I happen to catch it right at the end of the summertime When it was pickling season, and you guys had some great recipes for canning and pickling things. So we have a group of folks with us today. We have Greg Connelly. We have Ned Netsell, and we have Nick Pellequin.Stephanie Hansen [00:01:33]:We are delighted to have you guys. I've never had 3 Authors, chefs, all in the same space talking about 1 cookbook. So imagine the talent that's in here.Greg Conley [00:01:45]:It's probably not a good idea, but we're doing it anyway.Stephanie Hansen [00:01:49]:Okay. And you didn't the funny part about this, and I don't mean to minimize it, it is, And you didn't start the restaurant?Nick Peloquin [00:01:55]:No. Correct.Greg Conley [00:01:56]:No. None of us started the restaurant. The guy that started the restaurant's name is Eric Gert. And he and his wife luckily handed off the project to us with his blessing and said, you know, I'm here as a resource for you. But, ultimately, our other collaborator, Mary Tennis. And these guys are great writers. And so, I think we all felt pretty honored that He just let us kinda take the reins and, go for it. So that's what we did.Stephanie Hansen [00:02:24]:What's cool about this cookbook to me Is it has a real sense of place. So you're located in Duluth and you're cooking from ingredients of the north, which appeal to me. But, also, it it doesn't feel like it's multivoiced even though I know it is. Like, it feels like you guys all have the Same intellect and the same voice and the same passion with which you're doing things. So it would be hard for me to tell, like, oh, this So and so's recipe or this is so and so's style, that's kinda cool. Like, you guys are all really aligned in this book.Ned Netzel [00:03:02]:Yeah. I think that came from us really writing it together. You know, like, maybe, initial parts of the process of compiling the recipes and, you know, reducing the size To the flow of it. You know? We we all, like, respected what everybody brought to the table and also, like, what they lacked. You know, kind of filling in the gaps. So, you know, an intro to a book or to a recipe might have been. Somebody wrote down what they thought made sense, and then we refined it together and talked about, What is really the story of this? Then we ask questions like, how how does it relate to, you know, the active food preservation? Or how does it relate to the city of Duluth or the region or in order to regionally sourcing things. It was all all very collaborative throughout.Ned Netzel [00:03:42]:So that that probably blends a little bit to it. And, moments where somebody really is Writing from their voice are actually directly called outGreg Conley [00:03:48]:in the book too. Greg's got some some moments in there.Stephanie Hansen [00:03:51]:Looking on another cookbook, and I've written one, and it's not easy. Did you, like, okay. You're gonna do the intro. You're gonna do the chapters. You're gonna pick the recipes. You're gonna write the intro to your recipes. Did you have all that work delineated, or did you have, like, meetings? How did this all flow?Nick Peloquin [00:04:09]:So we would meet weekly, just Us together, and and we we definitely parsed out some of the writing tasks, but it was really kinda all over the place as to, like, He's doing a recipe. He's doing an intro. And then we would come together and test together. And then sitting down and finalizing it was all together. So it was like a weekly meeting that we would all get together and and and review everything we had all written individually.Stephanie Hansen [00:04:34]:Other there's a lot of recipes in here. I keep thinking about, like, Thanksgiving time. Giving time. And you've got kind of a lot of things that would be on a Thanksgiving table, like the green bean casserole and the mashed potatoes, But you've also got, like, the the riettes. And then at the very end is sort of where you get into the sandwich sitch, Which is sort of what you guys are known for. So I was curious that it was very at the end, some of your, like, greatest hits.Greg Conley [00:05:04]:Yeah. You know, in our mind, sandwiches are not something you usually have a recipe for. Although, you know, we're pretty precise. Like, we're not like Some other places where you can come in and say, here's what I want on my sandwich. And, you know, they they do it. We don't do that. I mean, we'll put whatever you want on there Within reason, but we carefully craft those sandwiches. And so but I think that, you know, overall, it's like, we're kind of telling you how to do the recipes that lead to that Sandwich.Greg Conley [00:05:33]:You know? We're not trying to tell you, yeah, make this exact sandwich out of your smoked salmon. You know? You can do that if you wanna Do what we well, exactly what we're doing. But also it's like, use your own flourish. Use this for whatever you and here's a suggestion on how to use it, but use it however you want to. Yeah.Nick Peloquin [00:05:50]:And we kinda we kinda debated where to put that section to for a while. Yeah. It was kinda like, should it go in the middle and kinda be like this fold out highlight piece? Or, like, it make sense at the end or beginning or so it we went back and forth to where where that should live because it it is, like, a major part of what we do.Stephanie Hansen [00:06:09]:I feel like I should personally thank you specifically for the pork rillette recipe.Nick Peloquin [00:06:15]:Which one?Stephanie Hansen [00:06:16]:The well, the one that's your basic, and then I know you use it in the, the ricotta ravioli. The not so spicy is probably the one I'll start with. And you add more than 1. Riette is something that, like, you see it on a charcuterie board. And just speaking for, like, Maybe nonchefy people, like, you're kinda like, oh, I don't know. There's a little fat there, but then it looks like there's this Potted meat, which could be good, but I don't know. But once you, like, get turned on to that, it's like crack. Right? You just love it so much.Stephanie Hansen [00:06:55]:And I never felt like I could ever cook it, and I totally feel like I can do this recipe, and I'm gonna do it for Christmastime.Nick Peloquin [00:07:04]:Nice. Yeah. It's perfect. Like, gifting.Stephanie Hansen [00:07:07]:Yeah. And it, like, stays forever.Nick Peloquin [00:07:09]:I'm I wouldn't say forever. But yeah. We lead legally, we can't. It seems a lot more intimidating than it actually is. You know? It's it's almost more similar to a braise. You know? It's it's like a comb keying technique. Right? So it's just Meat, salt, and fat for a long time. You know? And and so it seems like it there's a big skill gap there, but it's it's It's very approachable.Nick Peloquin [00:07:33]:You know?Stephanie Hansen [00:07:33]:I loved it. One other recipe that made it in the book that's, like, a 6 pager that I had In my book, and then I took it out because I felt like I was posing and I wasn't the right person to put that in my book, And you guys were, was this whole, like, sourdough concept. Oh. Tell me about yeah. So tell me about why you felt like You wanted to devote time in your cookbook to sourdough when so many people have, like, written bread books and all of that.Greg Conley [00:08:05]:Yeah. Absolutely. And there are I think I even say in the Recipe that there are so many more comprehensive, probably better versions, than than my version of bread. But I think the whole idea of Putting that in there was initially, when we started writing the book, we had the idea of Calling it preservation because so many of the things that we're doing are not only, preserving food, well, you know, so it doesn't spoil or so it will last longer, or preserving yourself through the long winter months. So a breadwinner recipe seemed like kind of, Something that would round out the recipes that we already had, you know, because we do make sandwiches too.Stephanie Hansen [00:08:47]:Yep.Greg Conley [00:08:47]:It's like, oh, I guess we should tell people if we really wanna be holistic, Let's tell them how to make bread too.Nick Peloquin [00:08:53]:So I'm gonna eat it on. Right.Greg Conley [00:08:54]:So I think that was really the the impetus for that. But then sourdoughs are are really, Obviously, it's had a it's had a moment, for the last few years. But it really is a cool thing. It's it feels like you're making something out of nothing. It's basically you're just starting with flour and water, and you're attracting wild yeast to it, and you're feeding that, and you're making it into something. Then, really, the only ingredients are flour, water, and salt. You know? So it is really a cool and then one of the ultimate forms of preservation when, you know, people learned how to cultivate grains, and then they realized, oh, we can make this really stable food source for ourselves. So we felt like that just made a lot of sense in in the midst of everything else.Stephanie Hansen [00:09:37]:One other recipe that's in here that I was so glad that you included, but I'm a little intimidated by. And the first line of the recipe is the bane of our prep department's existence. It's Northern Water So why did you guys feel like you should include that other than the fact that it's super delicious? Because it is a little more requires a little more patience.Nick Peloquin [00:09:58]:I think it's just one of our mainstay, like, spreads in house, so it's it's something that go it pairs really well with a lot of the things we do. Like, the smoked fish, for example, it's it's perfect for.Stephanie Hansen [00:10:08]:Yep.Nick Peloquin [00:10:08]:It's difficult in how tedious it is just by picking just picking fresh herbs is really like the the thing that people get hung up on a lot because it takes time to do, but it's It's pretty straightforward. Once you get through that initial mise en place, that initial stage of the preparation, then it's you're just throwing stuff in a mixer and and whipping it together until it's a nice consistency. But it's yeah. It's really that just like tedious work upfront that really Throws people off, and it makes it less of a favorite project to start because you you know you're gonna be picking time for a good half an hour.Stephanie Hansen [00:10:42]:Yeah. Exactly. So are you all Duluthians?Greg Conley [00:10:46]:No. I'm from Northwest Wisconsin. So so he's close. So close. No cigar. It'sStephanie Hansen [00:10:53]:Yep. Much fun.Nick Peloquin [00:10:54]:Ned and I are both, Duluthians. So yeah.Stephanie Hansen [00:10:56]:What does it feel like to Be and I don't wanna, like, embarrass you or make it, like, this weird thing, but you really have Become, in my estimation as a TwinCidian, part of the home team For Duluth, like, people think of the restaurant, and people think of you and think of the sandwiches. And a while back, you guys had a more full Service situation and now are kinda more back to the deli side and it must be a source of pride.Greg Conley [00:11:29]:Yeah. Absolutely. And I think, you know, we, the 3 of us have worked for the business for a little while. And, But, you know, there's so many people that came before us. And, of course, Eric, who founded the business. And so we're basically just kinda building off of, a lot of what they've done and, I'm trying to preserve that too. You know? Trying to just do things the best that we can and really have that be our North Star of, like, really trying to Wow, people. So it's an it's an honor that people think of us when they think of Duluth.Greg Conley [00:11:59]:It's really powerful, I think. Certainly something we wanna cultivate and actively wantedNed Netzel [00:12:03]:to cultivate with this book. Wanted to make this book, very much not about only, you know, Eric and his story and his recipes and the business that came from it, but also, the place where, You know, we reside in, what has made us who we are. SoStephanie Hansen [00:12:18]:Well, I would say the goal is accomplished. Also, like, I feel like we're Of the, people in Minnesota in particular, we're uniquely positioned about the preserving and the canning and because we have to get through these winter months. Right? And so we're preparing our vegetables and creating kimcheese and canning things and pickling things in order to get us through to the other side of the winter season. There's a lot of that in this book that I really loved. Is that, like, Something that is in all of the recipes at the restaurant. It sure seems like most of it has some components of that.Nick Peloquin [00:12:57]:Yeah. It's kind of almost, by necessity because of how we're set up as a restaurant. Because, you know, we don't have a full kitchen here, and we don't really have the that utility that comes with All those things. So we do have to kind of focus on things that we can prepare ahead of time and then something that's easy to and quick to serve that's not necessarily Gonna go on a saute pan or, you know, a a bunch of gas appliances because we're really restricted just in the old building that we're in. And so that aspect of the business. But then, yeah, also the just the the area we're in And and the the food that is kind of like the style of a deli is is gonna be geared towards kind of like Making things last longer than than they would otherwise crash.Stephanie Hansen [00:13:44]:You guys are undertaking a move, it sounds like, in the building. Do you wanna talk about that?Greg Conley [00:13:50]:Sure. Yeah. We're actually in the midst be in there by this Saturday. So we just or Friday even. So we just we're Really steaming steamrolling towards that. Yeah. We, you know, have existed in this building. At least our our deli proper has stood in a really a sliver of a space here.Greg Conley [00:14:08]:And, even when the pandemic happened and we had to close our doors, We ended up turning our entire space into a kitchen because it was the only way we could keep up with the increased business. Because we were on one of the only places open during COVID. We were open the entire time, and so we were we got a lot busier, and so we necessarily had to just turn that all into sandwich making. Once the pandemic kinda started to wane, then we have really no place to host anyone. So you could sit out on our deck, and you could sit in the hallway with in on some seats and, you know, 10 seats or whatever we have up there. So this move is really the culmination of a lot of dreams over the years of just having more space, being able to host people more effectively, and then also being able to just try, not only more food things, but also new ways of service and and beverages and all that stuff. SoStephanie Hansen [00:15:01]:How do you see it coming together? Do you see it, like, as maybe a, like, fast casual kinda thing?Greg Conley [00:15:07]:Yeah. That's exactly Yeah. Exactly what it is. Yep. It will just have, a little bit more space to do it with, A little bit more space to host people. The sticking point, for some customers in the past when they would wanna just get 1 piece of fish, but they'd have to get in a Half an hour line of all these other people ordering sandwiches. So it's really nice to separate out those those services.Stephanie Hansen [00:15:31]:As a customer, I love that.Greg Conley [00:15:33]:Yeah. You get way better service on both ends, so it's just a lot lot more convenient for people to do it that way. So it's really exciting.Ned Netzel [00:15:40]:Thing for Eric is to make it a a destination again. And when we were doing, you know, window service and you weren't able to, as a customer, walk in and see your piece of fish, That kinda, I think, soured that a little bit for some people. I mean, our loyal customers have been with us because they just you know, they know it's good food, but, now that we have A place to be in, like, a a location that you can kinda, you know, experience rather than just waiting in a line, you know, maybe during the winter. Hopefully, we'll we'll cultivate that again.Stephanie Hansen [00:16:10]:Well and I think a smoked fish purchase is kinda more straightforward maybe Then, like, you know, talking about sandwiches and people are sandwich nerds too. Like, they wanna talk about your sandwich.Greg Conley [00:16:26]:Yep. Well, I think the the the deli side of things too, that's really one of the funnest things for us is that people on that side really wanna Talk about the food too. Even if they just are getting a piece of smoked fish, they a lot of times, people really, really geeked about food. We love talking people about food. So when a customer comes in and wants me to tell them all about the white fish that we have, I'm really happy to do that. I love talking about food. So That part is so fun for us. And I think even more so than talking about sandwiches, just talking about the components of those sandwiches that we Make olives in house, so it's really fun.Stephanie Hansen [00:17:05]:There is 2 things to tell you. 1 is you inspired a recipe in my book, Which is a white fish trout spread.Greg Conley [00:17:13]:Nice. Sweet.Stephanie Hansen [00:17:14]:It the story that I attached to it was Actually, being with my niece who went to UMD for college, and she wasn't very adventurous of an eater. And she got the love of the smoked fish in Duluth as a college student, and we went to Fitger's and we were sitting there eating. And she said, does anybody wanna Let the smoked salmon dip, and I was like, what? Who are you? And then she was like, have you she wanted to, like, really talk about, like, have you had smoke trout at Northern Waters. I'm like, yes. I have. I've used it to make dip, and it's like a holiday staple. So you have inspired a lot of people with your smoked fish.Greg Conley [00:17:56]:Yeah. But, you know, that's kind of another thing too is that We really want people to come to us, you know? And that's part of being, like, Duluth, you know, is like Duluth is not a suburb of the Twin Cities. Duluth is The major metro in the northern part of the state, and we probably have kind of a chip on our shoulder about that, because we're not, like, You know, lane or something like that. Like, we are a a small city of our own, and we have our own thing going on that isn't Saint Paul or it isn't, Rochester or whatever. So we want people to come here and experience what we have to offer. We're not, You know? Like, you can get a lot of great food in the Twin Cities. We can get some great food up here, and we're part of that. So we want people to experience that as well.Stephanie Hansen [00:18:43]:Yeah. I'm glad you said that because I produce the Art in Bayfront Park Culinary Market that we do there. Yeah. And I really have, like, gotten front and center with a lot of cool Duluth makers both from the art side, but also the food side. And, you know, we hear a lot about Duluth and the cool, like, outdoor scene and the mountain biking and all the stuff that they're working on, but, damn, I mean, the beer scene alone and the distilleries and the craft that's happening in Food and ice cream and hot sauces and I mean, there's a lot of cool stuff happening, and I feel just It's so cool to be a part of that, and I'm glad that my work on that festival can bring people, like, Front and center with businesses that maybe they don't know about in Duluth because there's a lot of cool things happening.Greg Conley [00:19:31]:Yeah. Agreed. And and For us as a business that's pretty well established and pretty well respected, we also wanna foster other food businesses and help them as much as we can. Because all of that, strengthening of our food scene here just strengthens all of us. So we really want people to be Successful and to bring really cool new things to food and the world.Stephanie Hansen [00:19:53]:Okay. So we're gonna play a game. It's not gonna be hard, But it's kinda gonna be maybe, like, picking your favorite child or pet. So each of you, I've got an opportunity to have 3 of you in front of me. The game is, I would like you to tell me a favorite restaurant in Duluth, and it can be whatever, And also a product that's made in Duluth that you're obsessed with.Nick Peloquin [00:20:19]:Is it specifically a food product?Stephanie Hansen [00:20:21]:Not necessarily. No. K.Nick Peloquin [00:20:24]:Well, I think my favorite restaurant at the moment is Fuholic On central entrance.Ned Netzel [00:20:29]:Damn it.Greg Conley [00:20:30]:That's what I was gonna say.Nick Peloquin [00:20:31]:Yeah. Yeah. It's pretty it's pretty banging spot right right these days.Stephanie Hansen [00:20:35]:And serving pho, I'm assuming.Nick Peloquin [00:20:37]:Yeah. So they do pho and other Vietnamese stuff. It's it's so good. As far as the product made in Duluth, man, that's that's tough. I would say, honestly, the beer. It like, it's it's hard to choose 1 of the the breweries, but, like, we we're kinda spoiled for choice up here. I mean, Bed paddle is like a standby. You know? And it's funny to go down to the Twin Cities or even major metropolitans and, like, See Duluth beer on tap, but places that's a big source of pride.Nick Peloquin [00:21:06]:And I think because what people think of Duluth too, you know, is We're a big craft beer town. SoStephanie Hansen [00:21:11]:Yeah. I think that Ursa Minor too is starting to make inroads into the Twin Cities. Their beer, I had a lot of different versions this summer. It was really great, they have a great taproom too.Nick Peloquin [00:21:21]:Yeah. Totally.Stephanie Hansen [00:21:22]:Okay, Ned. That leads us to you.Greg Conley [00:21:25]:Oh my gosh. We might have to come back to me. Okay. INed Netzel [00:21:29]:think I probably eat out the least of anybody here. Yeah. I don't know. Greg, yes. Greg. Minutes.Greg Conley [00:21:35]:Sure. I probably would've said Faholic, but I'm gonna I'm gonna do a tut tut two way tie. There's a place called Oasis Del Norte. Love it. It's the only place that makes street tacos in Duluth. And so that's really a great thing to have. And then, In my neighborhood of Lakeside, there's a place called Lake Superior Brewing, oldest microbrewery in Minnesota at one point, the first established one. But they changed hands after a number of years, and then they moved to the Lakeside neighborhood.Greg Conley [00:22:06]:And they do pizza, smash burgers are kind of their main entrees, which they just do really good versions of those. They do, like, a brick oven style New York pizza that nobody in town does. So that's kinda cool. But they also do a lot of really nice thoughtful, appetizers and great wines to go with some of their Food along with the really, good beer that they're brewing. It's really great to have that nice option in my neighborhood. So I really I really appreciate that.Stephanie Hansen [00:22:34]:I love it. Alright. Ned, are you ready? That leads us to you.Greg Conley [00:22:38]:I think I think so.Ned Netzel [00:22:39]:It's it's really hard for me to pick a restaurant, because I do most of my eating cooked at home or, with my my free daily meal, when I'm working.Stephanie Hansen [00:22:52]:Sure.Ned Netzel [00:22:52]:But but one thing that kept coming up in my mind was Johnson's Bakery, which is a bakery down in, what would you call it? Lincoln Park area. It's like just behind really awesome bread. A lot of our specials back when we were open to the public, in the old space Used Johnson's Bakery Bread. So, yeah, Johnson's Bakery love their donuts. They're like, such a great deal. Please don't raise your prices, guys. So, yeah, Johnson's Bakery and then, something made in Duluth. The the coffee made in Duluth is really great.Ned Netzel [00:23:23]:In addition to, like, the The brewing scene, there's also a great, like, roastery scene. We love a lot of them. There's like Duluth Coffee Company. There's, Underwood Coffee who Most of what we, give to our staff to to see us through the day, is either Underwood or DreamCloud Roasters.Stephanie Hansen [00:23:44]:Wanna thank Ned Netzel. I wanna thank Nick Peloquin, Greg Conley for joining me. The book is Smoke on the Waterfront. It's the Northern Water Smokehouse Cookbook. What I loved is you guys just recommended all places that I have never even heard of, and I have spent quite a bit of time in Duluth. So way to go. I appreciate you being here. I'm excited about the book.Stephanie Hansen [00:24:05]:It is Smoke on the Waterfront. Make sure that when you head to Duluth, And you should head to Duluth this winter, there's so many cool activities that happen there. And of course in the summertime you can come and visit me at Arden Bayfront Park in August, And there's just a lot of cool music festivals that happen down in Canal Park and at the Bayfront area, and Lincoln Park is a whole new area to discover for a lot of people. So it's the Northern Water Smokehouse Cookbook. If you are into smoking or canning or preserving or you just love a damn good sandwich, make sure you pick up the cookbook. Thanks, you guys. I appreciate it. Thanks so much. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Today's guest took their love of American pastires, moved out of the country and shared thier passion with everyone.Today we meet the owners Alicia and Sean of El Cookie in Alicante Spain.From Alicia's American roots nurturing her love for baking to Sean discovering his flair for the craft after marriage, they've whipped up a business that's a perfect blend of their two worlds.The duo's journey hasn't been a piece of cake. Living with autism and ADHD, they've experienced unique challenges that have shaped their business operations. Hear their candid take on maintaining balance, managing sensory overload, and sticking to a schedule amid the chaos of a bustling bakery. It's a testament to their resilience, turning obstacles into stepping stones, with a dash of creativity and clear communication.In a world that's often too fast and too impersonal, Alicia and Sean have built a space that's more than just a bakery. It's a community that thrives on support, love, and the shared joy of good food. They are the perfect example that success isn't just about the destination, it's about the journey and the people you meet along the way. In this episode we will cover:The importance of having a growth mindset when operating a businessHow to deal with the day to day operations of running a businessHow both Alicia and Sean manage their autism and ADHD while running a buisnessHow they use their shop to foster community in their area and so much more.Love thier business? Check them out here for more info or to support https://www.elcookie-alicante.com/enBusines FREEBIES:Grab my FREE resource guide and get 30 plus resources to level-up your home bakery business click here to grab my FREE guide and get more tips from me every week.http://bit.ly/bakersresourcesAre we friends on Instagram? If you enjoyed this episode TAG ME at @bakingforbusinessI really do appreciate each and every one of you guys and LOVE meeting new baking friends.

As Israel says its troops have entered Gaza City, the humanitarian crisis is stark. Bakeries in North Gaza are closed, according to the UN, and hospitals are nearly out of fuel, says the Palestinian Red Crescent. The UN Secretary-General today called for an unconditional release of all the hostages, but also pleaded for Palestinians to be seen as separate from Hamas. The IDF gave remaining Gaza City residents five hours to evacuate south, but as Salma Abdelaziz reports, the destruction caused by Israeli bombing means travel is slow and dangerous.  Also on today's show: David Miliband, CEO and President, International Rescue Committee / Former UK Foreign Secretary; Daniel Kurtzer, Former US Ambassador to Israel; Astead Herndon, National Political Reporter, The New York Times  Learn more about your ad choices. Visit megaphone.fm/adchoices

Deanna Martinez-Bey of Wake Forest, NC is a multi-faceted food entrepreneur and shares her experience in building a cottage food bakery, writing books, managing social media, and running pop-up eventsGet full show notes and transcript here: https://forrager.com/podcast/101

How do you go from designing Christmas ornaments in New York to opening a mobile bakery/cafe in Charleston? Listen in as Debbie Gardiner tells host Erin Kienzle about how she made that happen and how her family's connection to baking played a part in making the decision. Plus, find out what Debbie would say to any women out there who might be looking to make a change in the direction of their career and are thinking about opening a business of their own. Erin also finds out what trends Debbie has been seeing at Whisk & Spoon Mobile Bakery Cafe, and they also get into her "core value" of peanut and tree nut free baking.

0:00 SACRIFICING ISRAEL 1:24:59 Interview with Xavier Ayrals - Why do BLACK lives matter but BROWN lives do not? - Rich white nation bombs poor brown nation, media portrays rich white nation as the victims - The US has long planned to attack and destroy #Iran - Israel is the puppet state being maneuvered to wage that attack on Iran - Brookings Institution document reveal plan to DIVERT all retaliation onto #Israel - #Hamas served as an "accelerant" to bring us to a wider regional war - #Russia says Israel has no right to self-defense because it is the OCCUPYING power - #Gaza deaths exceed 9,000 Palestinians as IDF bombing continues - "No limit" Lindsay Graham says UNLIMITED numbers of Palestinians can be justifiably killed - The USA is using Israel as a proxy nation against Iran just as #Ukraine was used against Russia - Israel's atrocities and ethnic cleansing activities are DESIGNED to provoke a wider regional war - Israel is even bombing BAKERIES and killing people who are standing in line for BREAD - Full interview with author and researcher Xavier Ayrals on apparitions of the Blessed Virgin Mary For more updates, visit: http://www.brighteon.com/channel/hrreport NaturalNews videos would not be possible without you, as always we remain passionately dedicated to our mission of educating people all over the world on the subject of natural healing remedies and personal liberty (food freedom, medical freedom, the freedom of speech, etc.). Together, we're helping create a better world, with more honest food labeling, reduced chemical contamination, the avoidance of toxic heavy metals and vastly increased scientific transparency. ▶️ Every dollar you spend at the Health Ranger Store goes toward helping us achieve important science and content goals for humanity: https://www.healthrangerstore.com/ ▶️ Sign Up For Our Newsletter: https://www.naturalnews.com/Readerregistration.html ▶️ Brighteon: https://www.brighteon.com/channels/hrreport ▶️ Join Our Social Network: https://brighteon.social/@HealthRanger ▶️ Check In Stock Products at: https://PrepWithMike.com

A pro-Palestinian protest in Arcata escalated as two women alleged misconduct by College of the Redwoods baseball team members, an ex-boyfriend tied to a woman's mysterious disappearance is wanted for arrest in Trinity County, Eureka officials will examine a report saying the Nov. 2024 pro-parking vote could result in millions in losses, state and federal North Coast reps are not fond of the new Speaker of the House, Supervisor Rex Bohn was criticized for including a handgun in a raffle basket while fundraising for a charity, the state has advised the Humboldt County Sheriff's Office (HCSO) and other agencies not to share license plate readings with out-of-state agencies, Arcata's former statue of President William McKinley is now atop a pedestal in Ohio, Humboldt County's economy has taken a downturn according to Cal Poly Humboldt data, The LA Times covered our far-right neighbors out east in Shasta County amid conspiracy theories about voter fraud, locally-exported celebrity chef Guy Fieri helped raise $1.5M for fire-impacted restaurants in Maui, and more. New! TLDR Humboldt. You can now check out Humboldt Last Week transcripts on our website. Plus teasers of upcoming episodes throughout the week. Written quick local news summaries are available now at humboldtlastweek.com/tldr Humboldt Last Week's quick news summaries come in collaboration with Belle Starr Clothing, North Coast Co-op, Bongo Boy Studio, Beck's Bakery, Photography by Shi, North Coast Journal, RHBB, and KJNY. HumAlong Alternative Radio at humalt.com. Alternative rock favorites, new discoveries, no commercials, and local flavor.

Your daily news update in under three minutes. 

This episode is sponsored by Popmenu. Popmenu specializes in transformative online and on-premise technologies that help restaurants increase brand visibility, guest engagement, revenue and profitability. We currently work with over 10,000 independent restaurants and hospitality groups and are helping them get the most out of their most powerful marketing tool: their menu.It's also sponsored by Kickfin. Thousands of restaurants, bars and breweries use Kickfin to tip out their employees instantly — no cash required. With Kickfin, tips go directly to your employees' bank of choice, the second their shift ends. It's a really simple solution to a really big problem — because if you're still paying out credit card tips in cash, it's costing you. Time-consuming bank runs and cash counting take managers away from work that matters. Cash is hard to track, which leads to accounting headaches — and it creates the perfect opportunity for theft, human error, and compliance issues. Bottom line: there's never been an instant, secure way to pay out tips — until Kickfin. It's an easy-to-use software that sends real-time, cashless tip payouts straight to your employees' bank accounts, 24/7/365. Kickfin gives managers hours back in their day, makes reporting a breeze and protects your business from risk. Most importantly: employees love it. Restaurants can have Kickfin up and running overnight. Employees can enroll in seconds. No hardware, no contracts, no setup fees. Visit kickfin.com for a personalized demo and see how restaurants across the country digitizing tips with Kickfin. Giving Kitchen is a James Beard Award-Winning nonprofit that provides emergency assistance to food service workers nationally. GK has served over thirteen thousand food service workers and awarded over nine million dollars to food service workers in crisis. Giving Kitchen helps food service workers that get hurt or sick, lose a family member or suffer a housing disaster like a flood or fire by offering financial assistance to cover rent and utilities. If you know someone that works in a bar or restaurant that is in crisis, tell them: Ask for help from Giving Kitchen by clicking here.Want to get involved and support Giving Kitchen? Join Dining With Gratitude in October, Giving Kitchen's month-long campaign, where the food service community pledges to raise critical funds and spread the word about their mission. Learn more by clicking here.

It's Halloween! Brian and Frank talk about how Halloween is really a holiday for white women and kids, they go over what the proper Trick or Treating rules should be. Brian his son get deep in competitive Pokemon, and Brian breaks down the COTW as he breaks down an encounter with a crabby bakery lady. All This We're visited by some VERY SPECIAL trick or treaters: Willem Dafoe and our old friend Auntie Margaret! Then, Brian tells us a little bit about the critically-acclaimed feature film "Winnie the Pooh: Blood and Honey." VISIT OUR WEBSITE FOR ALL LINKS: www.StonerDadPodcast.com SUPPORT the podcast by joining our Patreon and get access to a special extra episode a week! www.patreon.com/StonerDadPodcast BREAKING NEWS - MANSCAPED® NOW SELLS BEARD PRODUCTS!!!!! That's right. Manscaped once again revolutionizing Men's grooming! MANSCAPED® now has beard products and now their brand new BRAND NEW Weed Whacker 2.0! If you haven't already heard, the leaders in below-the-waist grooming are traveling north of your south pole with their revolutionary Beard Hedger Pro Kit. Plus they've now launched the BRAND NEW Weed Whacker 2.0, which confirms they have all of the best tools for your hygiene tool box. Time for you to upgrade your toolbox by going to www.Manscaped.com and using code WICKED for 20% off and free shipping. FOLLOW STONER DAD PODCAST! IG: https://www.instagram.com/StonerDadPodcast/ Twitter: https://twitter.com/StonerDadPodcst FB: https://www.facebook.com/WickedFunnyPodcast Follow Brian: IG: https://www.instagram.com/beaudoinbrian Twitter: https://www.twitter.com/beaudoinbrian #Comedy #StandupComedy #Podcast #Funny #420 #Stoner #StonerDad, #Homeowner, #Parenting, #newhomeowner, #newhome, #Bidet, #Halloween, #TrickOrTreat, #WillemDafoe, #AuntiMargaret, #Winnie, #WinnieThePooe, #BloodAndHoney, #Bakery, #WhiteGirls, #WhiteWomen, #Kids, #Costumes

Like Coffee?  If so, you need to give the new Dapper Owl Coffee Pub & Bakery a chance.  Its only been open for a short time, but has already made an impact in the community with their amazing coffee drinks, delicious food... and beer!  They really do have something for everyone. Dapper Owl Coffee Pub & Bakery 2412 E Main St Murfreesboro, TN 37127 615-624-7491

In episode 457, Andrea Mut explains why she sold her bakery to become a food blogger and how to deal with being overwhelmed as we manage Google updates and other unexpected factors that affect our blog's traffic. Andrea's culinary journey began at age 14 when she worked in her grandparents' three restaurants. She later received formal Chef's training, and later specialized in Baking & Pastry Arts. Throughout her career, Andrea gained experience in various restaurants and bakeries, as well as teaching cooking and baking classes at both recreational and college level. Her most significant achievement was owning a successful bakery in Toronto, which she sold in 2018. In 2019, she launched her blog, My Pocket Kitchen. A few months later Andrea's blog shifted its focus when she embarked on a one-year weight loss journey. Today, Andrea shares her culinary expertise and commitment to a healthier lifestyle, offering easy-to-make, nutritious recipes with a touch of restaurant quality. In this episode, you'll learn about how to deal with blogging overwhelm and ways to keep yourself motivated and not give up, even when your blog traffic slows down. - Embrace the ups and downs of your blogging journey. - Don't skimp on your blog when you get started, invest in guidance. - What to get right from the start and what can wait? - No matter what you think, SEO and keyword research are important for blog traffic. - What to do when your traffic suddenly drops. - Tap into blogging services to help alleviate the feeling of overwhelm (e.g. audit with Casey Markee). - Start with manageable steps to improve your posts' ranking. - Mindset can make or break you in the food blogging industry. - Give yourself a break when needed. - Don't underestimate the power of organization. Connect with Andrea Mut Website | Instagram

#92: In this episode of Just The Good Stuff we're joined by Jenna Barnard, the baker and photographer behind Butternut Bakery. You would probably recognize Jenna on Instagram or TikTok by one of her many drool worthy cookies, cakes or desserts! Jenna started the Butternut Bakery blog as a way to share her passion for baking, the kind that involved flour, butter, and sugar. You know, the standard stuff. But a year in, she developed (and since healed) digestive issues and discovered a sensitivity to both gluten and dairy. That's why she is so passionate about creating desserts for all diets. With Butternut Bakery, you will find a mix of traditional and modified recipes to satisfy every sweet tooth.   Here are some of the topics discussed in today's episode: Where Jenna's passion from baking came from  Jenna's motivation to start a blog and posting her recipes on Tiktok and Instagram Her career before pursing Butternut Bakery full time  What a typical day and week looks like as a content creator  The pressures of being a content creator and ways Jenna helps balance her life Taking time away from your phone and avoiding burn out Discovering her sensitivity to gluten and dairy and how she learned to bake with new ingredients Traveling to Europe and her experience with gluten and dairy Where Jenna see's her brand heading +SO much more!   Subscribe to my liquid collagen and get $10 off PLUS more $$ when you subscribe (truly life-changing!!).   For more from me, I'm over on IG @rachLmansfield, tiktok @rachLmansfield and rachLmansfield.com. Sign up for my newsletter to get recipes & more straight to your inbox!