Podcasts about Blackberry Farm

In this special coaching-call episode, we deep dive into what has made Blackberry Farm a successful hospitality operation before getting into some Q&A where we discuss:- Advice to independent developers- Operating agreements w/ restaurants- Scaling w/ investors vs. bootstrapping & a ton more!Connect & Invest with Jake:Follow Jake on Twitter: https://twitter.com/jwurzakTake the Hospitality Investing Masterclass: https://learn.jakewurzak.com/Learn How to Invest with DoveHill: https://bit.ly/3yg8PwoTopics:(00:00:00) - Intro(00:04:38) - Inspirations from Blackberry Farm & Blackberry Mountain(00:21:14) - Advice to independent developers(00:25:40) - Operating agreements with third-party restaurants(00:35:27) - Purchasing an existing hotel vs. developing from the ground up(00:44:12) - Pop-up hotel experiences(00:48:03) - Scaling with investors vs. bootstrapping(00:55:05) - The risk of betting on newer brands(01:00:21) - Creating a case for a market where there's little data available to pull

Mary Celeste Beall is the proprietor of East Tennessee's Blackberry Farm and Blackberry Mountain, two of the shining stars in the American hospitality world. Mary Celeste joins host Kerry Diamond to talk about her role at the award-winning properties, cultivating a culture of excellence, and finding her voice as a leader who never expected to lead one day. She also discusses the life and legacy of her late husband, Sam Beall, and learning to live with grief. Mary Celeste explains the family's “make a great day” motto and talks about the resilience and positivity required to make it a reality. For Jubilee Wine Country tickets, visit here. Click here for the fall issue of Cherry Bombe with cover stars Jeni Britton of Jeni's Splendid Ice Cream and Abi Balingit of The Dusky Kitchen.Check out Jessie Sheehan's new cookbook and get tickets for her tour. Visit cherrybombe.com for subscriptions and show transcripts. More on Mary Celeste: Instagram, Blackberry Farm, WebsiteMore on Kerry: Instagram

This podcast hit paid subscribers' inboxes on Sept. 13. It dropped for free subscribers on Sept. 20. To receive future pods as soon as they're live, and to support independent ski journalism, please consider an upgrade to a paid subscription. You can also subscribe to the free tier below:WhoChip Seamans, President of Windham Mountain Club, New YorkRecorded onAugust 12, 2024About Windham Mountain ClubClick here for a mountain stats overviewOwned by: Majority owned by Beall Investment Partners and Kemmons Wilson Hospitality Partners, majority led by Sandy BeallLocated in: Windham, New YorkYear founded: 1960Pass affiliations:* Ikon Pass: 7 days* Ikon Base Pass: 5 days, holiday blackoutsClosest neighboring ski areas: Hunter (:17), Belleayre (:35), Plattekill (:48)Base elevation: 1,500 feetSummit elevation: 3,100 feetVertical drop: 1,600 feetSkiable Acres: 285Average annual snowfall: 100 inchesLift count: 11 (1 six-pack, 3 high-speed quads, 1 triple, 1 double, 5 carpets – view Lift Blog's inventory of Windham's lift fleet)Why I interviewed himThe Catskills are the closest thing to big-mountain skiing in my immediate orbit. Meaning the ski areas deliver respectable vertical drops, reasonably consistent snowfall, and an address reachable for first chair with a 6 to 7 a.m. departure time. The four big ski areas off I-87 – Belleayre, Plattekill, Hunter, and Windham – are a bit farther from my launchpad than the Poconos, than Mountain Creek, than Catamount or Butternut or the smaller ski areas in Connecticut. But on the right day, the Catskills mountains ski like a proto-Vermont, a sampler that settles more like a main course than an appetizer.I'm tremendously fond of the Catskills, is my point here. And I'm not the only one. As the best skiing within three hours of New York City, this relatively small region slings outsized influence over North American ski culture. Money drives skiing, and there's a lot of it flowing north from the five boroughs (OK maybe two of the boroughs and the suburbs, but whatever). There's a reason that three Catskills ski areas (Belleayre, Hunter, and Windham), rock nearly as many high-speed chairlifts (nine) as the other 40-some ski areas in New York combined (12). These ski areas are cash magnets that prime the 20-million-ish metro region for adventures north to New England, west to the West, and east to Europe.I set this particular podcast up this way because it's too easy for Colorad-Bro or Lake Ta-Bro or Canyon Bro to look east and scoff. Of course I could focus this whole enterprise on the West, as every ski publication since the invention of snow has done. I know the skiing is better out there. Everyone does. But that doesn't mean it's the only skiing that matters. The Storm is plenty immersed in the West, but I can also acknowledge this reality: the West needs the East more than the East needs the West. After all, there's plenty of good skiing out here, with a lot more options, and without the traffic hassles (not to mention the far smaller Brobot:Not Brobot ratio). And while it's true that New England ski areas have lately benefitted from capital airdrops launched by their western overlords, a lot of that western money is just bouncing back east after being dropped off by tourists from Boston, New York, Philly, and D.C. Could Colorado have skiing without eastern tourism? Yes, but would Summit and Eagle counties be dripping with high-speed lifts and glimmering base villages without that cash funnel, or would you just have a bunch of really big Monarch Mountains?None of which tells you much about Windham Mountain Windham Mountain Club, which I've featured on the podcast before. But if you want to understand, rather than simply scoff at, the New Yorkers sharing a chair with you at Deer Valley or Snowmass or Jackson, that journey starts here, in the Catskills, a waystation on many skiers' pathway to higher altitudes.What we talked aboutChip is the new board chairman of the National Ski Areas Association; searching for a new NSAA head; the difference between state and national ski organizations; the biggest challenge of running a ski area in New York; could New York State do more to help independent ski areas?; how the ski area's rebrand to Windham Mountain Club “created some confusion in the market, no doubt”; the two-day weekend lift ticket minimum is dead; “our plan has always been to stay open to the public and to sell passes and tickets”; defining “premium”; what should a long liftline look like at WMC?; lift ticket and Ikon Pass redemption limits for 2024-25; the future of Windham on the Ikon Pass; rising lift ticket prices; free season passes for local students; who owns WMC, and what do they want to do with it?; defining the “club” in WMC; what club membership will cost you and whether just having the cash is enough to get you in; is Windham for NYC or for everyone?; how about a locals' pass?; a target number of skiers on a busy day at Windham; comparing Windham to Vermont's all-private Hermitage Club; how about the Holimont private-on-weekends-only model?; some people just want to be angry; the new owners have already plowed $70 million into the bump; snowmaking updates; a badass Cat fleet; a more or less complete lift fleet; the story behind K lift; the Windham village and changes to parking; and the dreaded gatehouse.   Why I thought that now was a good time for this interviewRather than right now, maybe the best time for this interview would have been a year ago, or six months ago, or maybe all three. It's been a confusing time at Windham, for skiers, for employees, for the people running the place. No one seems to understand exactly what the bump is, what it plans to be, and what it wants to be.Which doesn't stop anyone from having an opinion, most of them wildly misinformed. Over the past year, I've been told, definitively, by a Saturday liftline's worth of casual skiers that Windham had “gone private.” The notion is pervasive, stubborn, immune to explanations or evidence to the contrary. So, very on brand for our cultural moment.Which doesn't mean I shouldn't try. I'm more than willing to bang on ski areas for their faults. In Windham's case, I've always thought that they groom too much, that the season is too short, that the season pass price (currently $2,000!), is beyond insane. But it's not really fair to invent a problem and then harangue the operators about it. Windham is not a private ski area, it is not shut off from locals, it does not require a $200,000 handshake to pass through the RFID gates. Inventing a non-existent problem and then taking offense to it is a starter kit for social media virtue signaling, but it's a poor way to conduct real life.But honestly, what the hell is going on up there? How can Windham Mountain Club justify a larger initiation fee than Vermont's truly private Hermitage Club for a ski experience that still involves half of Manhattan? Why is it so hard to make a weekend Ikon Pass reservation? Does anyone really go to the Catskills in search of the “rarified reality” that WMC insists it is somehow providing? What is the long-term vision here?All fair questions, all spun from WMC's self-inflicted PR tornado. But the answers are crystalizing, and we have them here.What I got wrong* I said that “Gore's triple chair,” which was only a “12, 13-year-old lift” was going to McCauley. I was referring to the Hudson triple, a 2010 Partek (so 14 years old), which will replace nearby but much smaller McCauley's 1973 Hall double, known as “Big Chair,” for the coming ski season.  * I said that the club fees for Windham were roughly the same as Hermitage Club. This is drastically untrue. WMC's $200,000 initiation fee is double Hermitage Club's $100,000 number. Windham's annual dues, however, are much lower than HC's $18,500.* I said that Windham was automating its first snowmaking trail this year. That is incorrect, as Seamans points out in our conversation. Windham is installing its first automated snowmaking on the east side of the mountain this year, meaning that 40 percent of the mountain's snowmaking system will now be automated.* I said that Windham had a water-supply-challenge, which is not accurate. I was confusing water supply (adequate), with snowmaking system pumping capacity (room for improvement). I think I am covering too many mountains and sometimes the narratives cross. Sorry about that.Why you should ski Windham Mountain ClubIf you really want an uncrowded Catskills ski experience, you have exactly one option: go to family-owned Plattekill, 40 minutes down the road. It has less vert (1,100 feet), and half Windham's acreage on paper, but when the glades fill in (which they often do), the place feels enormous, and you can more or less walk onto either of the mountain's two chairlifts any day of the season.But Plattekill doesn't have high-speed lifts, it's not on the Ikon Pass, and it's not basically one turn off the thruway. Windham has and is all of those things. And so that's where more skiers will go.Not as many, of course, as will go to Hunter, Windham's Vail-owned archnemesis 15 minutes away, with its unlimited Epic Pass access, Sahara-sized parking lots, and liftlines that disappear over the curvature of the Earth. And that has been Windham's unspoken selling point for decades: Hey, at least we're not Hunter. That's true not only in relative crowd size, but in attitude and aesthetic; Hunter carries at least a 10:1 ratio* over Windham in number of LongIsland Bros straightlining its double-blacks in baseball caps and Jets jerseys.In that context, Windham's rebrand is perfectly logical – as Hunter grows ever more populist, with a bargain season pass price and no mechanism to limit visitors outside of parking lot capacity (they ski area does limit lift ticket sales, but not Epic Pass visits), the appeal of a slightly less-chaotic, more or less equally scaled option grows. That's Windham. Or, hey, the much more exclusive sounding “Windham Mountain Club.”And Windham is a good ski area. It's one of the better ones in New York, actually, with two peaks and nice fall line skiing and an excellent lift system. It doesn't sprawl like Gore or tower like Whiteface, and those fall lines do level off a bit too abruptly from the summit, but it feels big, especially when that Catskills snowbelt fires. On a weekday, it really can feel like a private ski area. And you can probably score an Ikon Pass slot without issue. So go now, before WMC jumps off that mainstream pass, and the only way in the door is a triple-digit lift ticket.*Not an actual statistic^^Probably though it's accurate.Podcast NotesOn New York having more ski areas than any other state in the countryIt's true. New York has 51. The next closest state is Michigan, with 44 (only 40 of which operated last winter). Here's a list:On the three New York state-owned ski areas that “have been generously funded by the state”It's basically impossible to have any honest conversation about any New York ski area without acknowledging the Godzilla-stomping presence of the state's three owned ski areas: Belleayre, Gore, and Whiteface. These are all terrific ski areas, in large part because they benefit from a firehose of taxpayer money that no privately owned, for-profit ski area could ever justify. As the Adirondack Explorer reported in July:The public authority in charge of the state's skiing, sliding and skating facilities saw expenses and losses jump in the past year, its annual financial report shows.The Lake Placid-based Olympic Regional Development Authority [ORDA], whose big-ticket sites are the Belleayre Mountain, Gore Mountain and Whiteface Mountain alpine centers, disclosed operating losses of $47.3 million for the last fiscal year. That compared with losses of $29.3 million for the same period a year earlier.It's important to acknowledge that this budget also covers a fun park's worth of skating rinks, ski jumps, luge chutes (or whatever), and a bunch of other expensive, unprofitable crap that you need if you ever want to host an Olympics (which New York State has done twice and hopes to do again). Still, the amount of cash funneled into ORDA in recent years is incredible. As the Adirondack Explorer reported last year:“The last six years, the total capital investment in the Olympic Authority was $552 million,” [now-fomer ORDA President and CEO Mike] Pratt told me proudly. “These are unprecedented investments in our facilities, no question about it. But the return on investment is immediate.”Half a billion dollars is a hell of a lot of money. The vast majority of it, more than $400 million, went to projects in the Lake Placid region, home to some 20,000 year-round residents—and it turns out, that breathtaking sum is only part of the story.Adirondack Life found New York State has actually pumped far more taxpayer dollars into ORDA since Pratt took the helm than previously reported, including a separate infusion of subsidies needed to cover the Olympic Authority's annual operating losses. Total public spending during Pratt's six-year tenure now tops $620 million.… Taken together that's more money than New York spent hosting the 1980 Winter Olympics. It's also more money than the state committed, amid growing controversy, to help build a new NFL stadium in Buffalo, a city with a population more than 10 times that of the Lake Placid region.There's also no sign ORDA's hunger for taxpayer cash will shrink anytime soon. In fact, it appears to be growing. The Olympic Authority is already slated to receive operating subsidies and capital investments next year that total another $119 million.To put that amount in context, the entire Jay Peak Resort in Vermont sold last year for $76 million. Which means New York State's spending on the Olympic Authority in 2024 would be enough to buy an entire new ski mountain, with tens of millions of dollars left over.It now appears certain the total price tag for Pratt's vision of a new, revitalized ORDA will top $1 billion. He said that's exactly what the organization needed to finally fulfill its mission as keeper of New York's Olympic flame.More context: Vail resorts, which owns and operates 42 ski areas – more than a dozen of which are several times larger than Belleayre, Gore, and Whiteface combined – is allocating between $189 and $194 million for 2024 capital improvements. You can see why New York is one of the few states where Vail isn't the Big Bad Guy. The state's tax-paying, largely family-owned ski areas funnels 95 percent of their resentment toward ORDA, and it's easy enough to understand why.On New York's “increasingly antiquated chairlift fleet”Despite the glimmer-glammer of the lift fleets at ORDA resorts, around the Catskills, and at Holiday Valley, New York is mostly a state of family-owned ski areas whose mountains are likely worth less than the cost of even a new fixed-grip chairlift. Greek Peak's longest chairlift is a Carlevaro-Savio double chair installed in 1963. Snow Ridge runs lifts dating to 1964, '60, and '58(!). Woods Valley installed its three lifts in 1964, '73, and '75 (owner Tim Woods told me last year that the ski area has purchased at least two used chairlifts, and hopes to install them at some future point). Intermittently open (and currently non-operational) Cockaigne's two double chairs and T-bar date to 1965. These lifts are, of course, maintained and annually inspected, and I have no fear of riding any of them, but in the war for customers, lifts that predate human space travel do make your story a bit trickier to tell.On Holiday Valley selling a chairlift to CatamountI noted that a lift had moved from Holiday Valley to Catamount – that is the Catamount quad, Holiday Valley's old Yodeler quad. Catamount installed the new lift in 2022, the year after Holiday Valley pulled out the 20-year-old, 500-vertical-foot fixed-grip lift to replace it with a new high-speed quad.On Windham's pass price in comparison to othersWindham's season pass price is the eighth most expensive in America, and the most expensive in the East by an enormous amount (Windham also offers a Monday through Friday, non-holiday season pass for $750, and a Sunday through Friday, non-holiday pass for $1,300). Here's how WMC compares nationally:And here's how it stacks up in the East:On WMC's ownershipWe talk a bit about Windham's ownership in the pod. I dug into that a bit more last year, when they bought the place in April and again when the mountain rebranded in October.On Blackberry Farms Lodged between Windham and New York City is a hilltop resort called Mohonk Mountain House. In its aesthetic and upscale cuisine, it resembles Blackberry Farm, the Tennessee resort owned by Windham majority owner Sandy Beall, which The New York Times describes as “built on a foundation of simple Tennessee country life as reinterpreted for guests willing to pay a premium to taste its pleasures without any of its hardships.” In other words, an incredibly expensive step into a version of nature that resembles but sidesteps its wild form. I think this is what WMC is going for, but on snow.On the location of Windham's tubing hillI frankly never even realized that Windham had a tubing hill until Seamans mentioned it. Even though it's marked on the trailmap, the complex sits across the access road, well removed from the actual ski area. Tubing is not really something I give a damn about (sorry #TubeNation), other than to acknowledge that it's probably the reason many small ski areas can continue to exist, but I usually at least notice it if it's there. Circled in red below:On Hermitage ClubWe talk a bit about how Hermitage Club is similar in size to Windham. The southern Vermont ski area sports a slightly smaller vertical drop (1,400 feet to Windham's 1,600), and skiable acreage (200 to Windham's 285). Here's the trailmap:On Holimont, Buffalo Ski Club, and Hunt HollowNew York is home to three private, chairlift-served ski areas that all follow a similar business model: the general public is welcome on weekdays, but weekends and holidays are reserved for members. Holimont, right next door to Holiday Valley, is the largest and most well-known:Hunt Hollow is smaller and less-renowned, but it's a nice little bump (my favorite fact about HH is that the double chair – the farthest looker's left – is Snowbird's old Little Cloud lift):Buffalo Ski Center is the agglomeration of three side-by-side, formerly separate ski areas: Sitzmarker Ski Club, Ski Tamarack and Buffalo Ski Club. The trail network is dense and super interesting:On Windham in The New York TimesI referred to a feature story that The Times ran on Windham last December. Read that here.On Vail's pay bumpWhen Vail Resorts raised its minimum wage to $20 an hour in 2022, that presented a direct challenge to every competing resort, including Windham, just down the road from Vail-owned Hunter.On Windham's village expansionWindham will build a new condominium village over some portion of its current parking lots. Here's a concept drawing:The Storm explores the world of lift-served skiing year-round. Join us.The Storm publishes year-round, and guarantees 100 articles per year. This is article 57/100 in 2024, and number 557 since launching on Oct. 13, 2019. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit www.stormskiing.com/subscribe

Mahavir Patel is President & CEO of Aatmos, which focuses on investing in communities with growing demand and limited supply, investing in capital and culture. They partner with Marriott, Hilton, and IHG, as well as some of the most provocative creatives and curators in the country. Links:AatmosMahavir on LinkedInConnect & Invest with Jake:Follow Jake on Twitter: https://twitter.com/jwurzakTake the Hospitality Investing Masterclass: https://learn.jakewurzak.com/Learn How to Invest with DoveHill: https://bit.ly/3yg8PwoTopics:(00:00:00) - Intro(00:02:42) - Managing a lifestyle hotel with Marriott(00:19:08) - Differences between Mom & Pop style hotels vs. major brands(00:12:51) - The clash between old-school and new-school hospitality(00:16:01) - What do most people underestimate about hospitality?(00:19:55) - Converting a motel into a lifestyle hotel(00:32:25) - What did you miss in this project?(00:39:33) - F&B(00:44:12) - What are you doing less of as you do these conversions?(00:47:57) - The inspiration of Blackberry Farm(00:52:04) - How do you make your sub-100-key hotels profitable?(00:57:47) - The inn-keeper concept(01:07:41) - Where do you want to be in 5 years?(01:08:49) - What's your favorite hotel?

Cassidee Dabney is the Executive Chef of The Barn at Blackberry Farm, one of the most renowned culinary destinations in the U.S. We learn her path to leading a world-class kitchen team and she shares the one must-have item every cook should own. We dive into The Barn's menu and its hyper-local “Foothills Cuisine®” of Appalachia- a cuisine inspired by the freshest seasonal ingredients and produce grown just steps away from the kitchen. Cassidee also talks about her commitment to community, including her volunteer work with food-related projects at Boys & Girls Clubs and her efforts to support Share Our Strength through fundraising dinners. Enjoy this episode as we go Beyond the Plate… with Chef Cassidee Dabney.This episode is brought to you by Martin's Famous Potato Rolls.Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com

A luxury resort tucked away in the foothills of Tennessee's smoky mountains, Blackberry Farm defies easy categorization. Spread across thousands of acres, it encompasses everything from world class restaurants and spas to a fly fishing program, equestrian facility, farmstead and larder. Blackberry Farm also boasts a surprisingly robust design department, perhaps part of the reason why it has become a favorite getaway for luminaries in our industry. On this episode, proprietor Mary Celeste Beall speaks with host Dennis Scully about balancing different goals for different parts of the business, why it sometimes makes sense to spend on illogical investments, and the story of tragedy and resilience in her own life that underpins all of her work at Blackberry Farm.This episode is sponsored by LoloiLINKSMary Celeste BeallBlackberry FarmDennis ScullyBusiness of Home

For me, this episode's timing could not be more perfect. I dropped off my first kiddo at college last weekend and that has brought with it a tidal wave of emotions – grief, sadness, tons of tears, and reflections on the passing of time, my marriage, and my identity as a mom. I have had to lean on my closest friends multiple times already, and I know that those friendships will continue to be a salvation to me in this new phase of life and letting go.Do you remember singing, “Make new friends, but keep the old; one is silver, and the other is gold”? Today, I'm thrilled to welcome one of my “gold” friends to the Cracking Open podcast — Charlotte Hardwick.Charlotte and I have been dear friends for over 30 years. In this week's episode, we dive into the highs and lows of female friendships, exploring their benefits and complexities, and how they significantly impact our lives.However, there is much more to Charlotte than the jewels of long-standing friendship. She also comes to this conversation with a wealth of expertise in wellness and nutrition. With over 20 years of experience developing wellness and life-balance programming, Charlotte has worked with individuals, families, and organizations across the country. She brings her teachings into the homes of her clients, into studios, and on retreats in South Carolina, Costa Rica, Mexico, and at the creative and memorable Blackberry Farm hotel and wellness center in the Appalachian Mountains of Tennessee.Charlotte's extensive knowledge is built on studies from around the world, including MA degrees in nutrition and early childhood development and over 100 dietary theories. Charlotte's mentors include Dr. Andrew Weil from the Arizona Center for Integrative Medicine, Dr. Deepak Chopra, Dr. David Katz from Yale University's Prevention Research Center, and Dr. Walter Willett from Harvard University's nutrition department, among many other leading health and wellness experts.In our conversation, we delve into her vast experience in health and wellness, offering concrete tips and tools for living a more balanced and grounded life. We also get real about what we seek from friendships in our 50s, exploring the highs and lows that have sustained our bond for 30 years, while also discussing why female friendships are crucial for our physical, mental, and spiritual well-being. God knows they have saved my ass more than a few times!Charlotte truly embodies the qualities of a “gold” friend — honest, loving, and authentic. I hope you come away from this episode feeling inspired to make healthy choices for your own life and feeling grateful for your own long-standing "gold" friendships.Love,MollyP.S. As you may have noticed, our team has made some changes to the look of the Cracking Open podcast. As much as I loved the original design, it felt like the right time for a fresh new look. I love it and hopefully you do too!Learn more about Charlotte Hardwick hereRegister for Charlotte's next retreat at Blackberry Farm hereFollow Charlotte on InstagramMolly's next 3-month Cracking Open group coaching program starts in September 2024! Learn more here.Interested in a VIP Coaching Day with Molly?Email Molly for more details!Follow Molly on Instagram and Facebook

Get ready to travel down memory lane with David Rule as he candidly shares his culinary journey with Southern Character. David's career began in high school, igniting a lifelong passion for the restaurant industry and creating a story of persistence, creativity, and a deep appreciation for quality ingredients. Beginning with the smell of his grandmother's fresh sausage and biscuits on summer mornings at Lake Tansi and the right place, right time connections he's made over the years, David's approach to cooking and hospitality honors his Southern roots.  David credits Blackberry Farm as his informal culinary school where he forged deep mentorships and a can-learn attitude which he carried forward to his latest venture: Mountain Hospitality Concepts—featuring three unique restaurants in downtown Sevierville. Join Southern Character to learn about Chef David Rule's restaurant career, the importance of strong mentorship, and how he combines family tradition, culinary roots, and a commitment to giving back to create a true feeling of hospitality.

“If the walls could talk, they would probably say ‘Sit a spell, sit down, have a cocktail. Talk to your neighbor.' One of the things that's really special that hasn't changed about High Hampton is the sense of ‘love your neighbor'. Get to know who's at the inn with you while you're here. Sit out in the lobby and play board games together. Walk the lake trail together. I think there's something really special about the people who are here, who come as strangers and leave as friends, and then continue to come back.” We're in great company with Scott & April Franqueza, Executive Chef & Pastry Chef of the iconic High Hampton Estate. A part of the National Registry of Historic Places, this American treasure recently was thoughtfully restored by the Beall family behind Blackberry Farm, and is ready once again to welcome another century of guests. Before coming to Blue Ridge Mountains to create the culinary focused and craft filled landmark for the High Hampton community that they've curated today, Scott and April left accredited culinary careers in New York City in search for a slower way of life - a slower way of sourcing and cooking food. They found themselves in good company working with the Beall family for many years across Blackberry Farm and Blackberry Mountain's renowned dining destinations before saying “yes” to lead this new adventure.  As we celebrate the Fourth of July, Scott and April surprise us with so many sweet stories and savory details in how they are making this celebrated destination and dedicated community their home.  Top Takeaways [1:50] A glimpse into the fairytale storybook, or shall we say cookbook, that tells the love of a baker and a chef who met at the Culinary Institute of America in New York many moons ago.  [7:05] April & Scott's early culinary careers were humble and hungry. To steal a line from Frank Sinatra, “If you can make it there, you'll make it anywhere; it's up to you, New York, New York.”  [10:30] At Blackberry Farm, the Beall Family welcomed April & Scott with southern charm to their sprawling farm in the foothills of the Smoky Mountains, inviting them to take part in crafting their impeccable service and outstanding cuisine, as one of the most celebrated small luxury resorts in the world.  [19:40] After several years of renovations, High Hampton reopened in 2021 with a sense of familiarity, a feeling of homecoming, a welcoming energy that was complimented with added and elevated amenities.  [22:25] Discover modern luxuries and family traditions abound across the estate, snuggle up next to a roaring fireplace with a board game or lace up your tennis shoes for a round of pickleball, enjoy an afternoon of fresh air on the golf course or sneak into the wine cellar for a wine tasting.  [28:30] Dine In Good Company Scott & April across an assortment of restaurants, from fine dining to casual lunches, quick bites that turn into grand gatherings, each featuring classic, regional cuisine, re-imagined for a new era of travelers. [35:00] How the team at High Hampton is cultivating future hospitality and culinary talent while also building small businesses through the relationships with their local community. [42:40] There's always something to celebrate at High Hampton from 4th of July fireworks and summertime family movie nights to apple cider donuts after the Thanksgiving Turkey Trot, from warm baked cookies with Mrs. Claus by the fireside to a Champagne and caviar toast at midnight on NYE.  Notable Mentions Café Boulud by Daniel Boloud Per Se by Thomas Keller Magnolia Bakery Dominique Ansel  Chef Gavin Kaysen Chef Aaron Bludorn Chef Frank Stitt Glenn Roberts of Anson Mills Evan Chender, The Culinary Gardener Banner Small-Batch Butter Sunburst Trout Farms Providence Farmstead Simpson's Meats Western Carolina University  Whiteside Brewing Co. Highlands Wine Shoppe Wild Turkey Bourbon Visit For Yourself High Hampton Website | @highhamptonnc @aprilfranqueza | @scottfranqueza

Join us as we laugh, learn, and converse with the incredible powerhouse women behind "I️ Have This Friend." Read below to learn more about Emily Persky and Ingrid Hung. We're two childhood best friends from LA. A lot has changed since meeting in 7th grade Civics class—we've gone to college, built careers, and traveled the world. But one thing has stayed the same: We love bringing together interesting, creative people to build something amazing. Before starting I Have This Friend, Ingrid first moved to New York to start her career as Danny Meyer's assistant at Union Square Hospitality Group. From there, she traveled around the country training in the front and back of house at top restaurants like The French Laundry, Eleven Madison Park, and Blackberry Farm alongside some of the best culinary talent out there.Before starting I Have This Friend, Emily worked at Facebook + Instagram consulting global luxury brands on their content & marketing strategy. Instagram - @ihavethisfriend TikTok -  @ihavethisfriend_ 

Blackberry Farm was recently named the #1 hotel in America for food and drink by Food and Wine magazine. Previously, Andy Chabot explained how they've achieved this, and then how they hire and train their teams. In this episode, Andy shares how they gather and incorporate feedback from both staff and guests to constantly improve.Thoughts, questions, suggestions? Send me a text messageThis episode is brought to you with support from Sojern. I teamed up with Sojern to study how hoteliers use data to drive revenue and build stronger guest relationships. You can see what we found in this research report: How Hotel Brands Are Using First-Party Data to Drive Revenue & Build Stronger Relationships. Want to get my summary and actionable insights from each episode delivered to your inbox each day? Subscribe here for free.Follow Hospitality Daily and join the conversation on YouTube, LinkedIn, and Instagram.Music by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

Located in the Great Smoky Mountains in Walland, Tennessee, the 68-room Blackberry Farm is a verdant escape known for its food, wine, and Southern hospitality. The small inn was originally purchased by Samuel E. Beall III, founder of the Ruby Tuesday chain, in 1976. After adding land and more buildings, it blossomed into the exclusive property it is today. In 1998, Samuel's son and Mary Celeste's husband, Sam, took it over, transforming it into a culinary powerhouse and must-visit getaway tucked away in East Tennessee.After the unexpected passing of her husband in 2016, Mary Celeste took over as proprietor while raising her five children. She didn't shy away from the challenge. In fact, she credits the power of believing in herself for ushering the resort into its next and most exciting era yet. Thank you for listening! For more of our great interviews, find us at hospitalitydesign.com.

Blackberry Farm was recently named the #1 hotel in America for food and drink by Food and Wine magazine. In our last episode, Andy Chabot explained how they've achieved this. In this episode, Andy shares their approach to hiring, training, and developing their people. Listen now to learn about:Recruiting The Right People: Explore how Blackberry Farm "casts a wide net" to engage potential employees and how it assesses cultural fit quickly and effectively.Hiring and Training: Discover how Blackberry Farm prioritizes hiring good, genuine people and trains them to excel, regardless of their previous experience.Career Development: Learn about the tiered training program that allows employees to progress at their own pace, fostering personal and professional growth.Employee Engagement Strategies: Understand the changes implemented in 2009 that shifted the focus towards engaging their people and how they encourage both vertical and lateral movements within the company.Whether you're a seasoned professional or new to the industry, this episode offers valuable lessons on creating a thriving workplace culture and delivering exceptional service.Thoughts, questions, suggestions? Send me a text messageThis episode is brought to you with support from Sojern. I teamed up with Sojern to study how hoteliers use data to drive revenue and build stronger guest relationships. You can see what we found in this research report: How Hotel Brands Are Using First-Party Data to Drive Revenue & Build Stronger Relationships. Want to get my summary and actionable insights from each episode delivered to your inbox each day? Subscribe here for free.Follow Hospitality Daily and join the conversation on YouTube, LinkedIn, and Instagram.Music by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

Blackberry Farm was recently named the #1 hotel in America for food and drink by Food and Wine magazine, and in this episode - the first in an exclusive miniseries on this renowned Relais & Chateaux hotel in Tennessee - we're learning from Andy Chabot, who rose from a server at the property to its SVP of Food and Beverage.What You'll Learn:The Art of Hospitality: Understand what makes Blackberry Farm a standout destination in America and how Southern hospitality is woven into its fabric.Culinary Excellence: Learn about the farm's ingredient-forward approach, how it emphasizes local produce, and the unique structure of having multiple executive chefs to diversify the culinary experience.Innovative Beverage Programs: Explore how Blackberry Farm caters to its guests' sophisticated palates with a diverse and deep beverage selection.Cultural and Community Engagement: Gain insight into how Blackberry Farm interacts with both the local and broader food and beverage community.Leadership and Culture: Hear from Andy about his leadership style and the organizational culture at Blackberry Farm, focusing on long-term, generational decision-making.Balance and Burnout Prevention: Learn how Andy and his teams manage work-life balance and prevent burnout in what could be a high-pressure environment.Tune in to be inspired, informed, and invigorated by the magic of hospitality at Blackberry Farm.If you enjoyed this, you may also enjoy part 1 and part 2 of Andy's interview with The Grape Nation. Thoughts, questions, suggestions? Send me a text message Want to get my summary and actionable insights from each episode delivered to your inbox each day? Subscribe here for free.Follow Hospitality Daily and join the conversation on YouTube, LinkedIn, and Instagram.Music by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

For Part 2 of our visit to Blackberry Farm, we check out sister property Blackberry Mountain, a 5200 acre haven nestled in the Smoky Mountains. We speak with Logan Griffin, Director of Food and Beverage at BBM, along with Andy Chabot, to discuss the vast wine program, mixology, and one of the best spirits collection in the country. We further pursue our "Feast for the Ears" wine and food pairing session with Chefs Joey Edwards, PM Exec.Chef at Three Sisters and Joel Werner, Exec. Chef at the Firetower. Logan and Andy selected six wines to pair with our chefs creations.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

New Englander and wannabe chef, Andy Chabot attended the Culinary Institute of America at Hyde Park in NY. His love for food turned into a passion for wine. After CIA, Andy headed west to work at wine mecca Little Nell in Aspen, eventually heading back east to settle in at BlackBerry Farm with second generation owners Sam and Mary Celeste Beall. Sam, along with Andy wanted to transform Blackberry Farm into a true wine destination…mission accomplished, two decades later, Blackberry Farm has over 150K bottles in their cellars, is the recipient of the James Beard Award for “Outstanding Wine Program” along with two “Best Chef” awards, and numerous Wine Spectator Grand Awards. Andy Chabot is the SVP of Food and Beverage at BBF and BlackBerry Mtn. We tour the wine cellars with Andy, Asst. Bev. Dir, Kelly Schmidt, and Somm John Schlicting and select wines to pair with our dishes from Exec. Chef Cassidee Dabney, The Barn, and Trevor Iaconic, The Dogwood at BBF.  Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

Like several of Knoxville's best chefs and restaurants, owner Brian Strutz is an alum of Blackberry Farm's kitchens. A Dopo is an homage to a life-changing trip he took to Italy years ago, where all they had was an oven. Strutz still uses an all-natural starter and his staff pulls mozzarella curds each day. Serious Old School in Tennessee! NOTE: on this episode, we also mention Potchke, an Eastern European-inspired deli Strutz is involved in. His business partner Laurence Faber and wife Emily Williams are the creators of that concept. --- Support this podcast: https://podcasters.spotify.com/pod/show/pizzacity/support

"Believe in yourself, follow your gut, and never say never, you have no idea what you can do." These words of hope and inspiration from Mary Celeste Beall, mother of five children and proprietor of the Blackberry farm, are what we all need to hear during the holiday season.In 2016, Mary Celeste Beall's life took an unexpected turn when she lost her beloved husband, Sam, in a shocking ski accident. Just weeks later, her professional life also transformed when she was asked by her beloved father-in-law to be the proprietor of the legendary Blackberry Farm and Blackberry Mountain resorts, a position Sam had occupied for years.Mary Celeste initially joined her late husband, Sam, as he spearheaded Blackberry Farm into a renowned food, wine, and wellness destination. In her role as Proprietor, Mary Celeste, alongside her father-in-law, Sandy, and the Blackberry team, played a pivotal role in the creation and opening of Blackberry Mountain. It has since become a haven for preservation and personal exploration in relaxation, wellness, and adventure.Under Mary Celeste's leadership, the Blackberry brand has received numerous accolades, including three James Beard Awards for Best Chef—Southeast, Outstanding Wine Program, and Outstanding Service for Blackberry Farm. Additionally, Blackberry Farm was named Bon Appétit's No. 1 Hotel for Food Lovers, while Blackberry Mountain has garnered recognition from ELLE Décor Travel A-List as the Best New Hotel, Hideaway Report as Hideaway of the Year, and inclusion in Travel + Leisure's It List for best new hotels in the world.In today's episode, you will hear how Mary Celeste has not only been highly successful as the proprietor of Blackberry Farm and Blackberry Mountain but also excels at being open-hearted and honest about her emotions.Mary Celeste begins the conversation by sharing her vulnerability, shedding tears as she discusses a loved one who is hurting. This leads us to the story of her grief over losing her beloved Sam and her journey as a solo mom to five kids.The episode also explores how to keep loved ones alive in memories, stories, and laughter while allowing oneself to feel new love. It emphasizes that life is meant to be lived in connection with others, even when experiencing the loss of a deep love and father to your children.This episode goes beyond Mary Celeste's roles as a mom, proprietor, and widow. It delves into her life as a passionate and creative woman, known for her humor and hope.Despite almost canceling the interview on an "off" day, Mary Celeste's decision to proceed teaches us that it's possible to hold the emotions of grief and joy in the same moment. By allowing all our emotions to be expressed, we create deeper connections with others—a meaningful gift during this holiday season.Mary Celeste's story of moving through loss to find strength and purpose is nothing short of inspiring. Tune in to this episode to be inspired by Mary Celeste Beall's remarkable journey of resilience, hope, and embracing the full spectrum of emotions.Mary Celeste's Websites: https://www.blackberryfarm.com/https://www.blackberrymountain.com/Find Mary Celeste on Instagram:https://www.instagram.com/marycelestebf/ https://www.instagram.com/blackberryfarm/ https://www.instagram.com/blackberry.mountain/Learn more about Molly Carroll hereConnect with Molly on Instagram and Facebook

In this episode of Building Texas Business, I sit down for a compelling conversation with Clayton Garrett and Scott Snodgrass, the innovative founders of Agmenity and Meristem Communities. They share their inspiring journey of transitioning from agricultural services to conceptualizing master-planned communities. I learn about their groundbreaking project, Indigo, an organic farm-centric community in Richmond, Texas. Clayton and Scott reveal their entrepreneurial backstories and how their passion for farming and experience in real estate development converged in their work. I also come to understand the delicate balance of maintaining culture during growth. Clayton and Scott provide insights into the significance of soft skills, fiscal responsibility, and a culture of positivity. We explore the unique dynamics of their partnership and leverage diverse strengths. It is fascinating to see how these entrepreneurs have fused urban farming with real estate development through their trailblazing work. SHOW HIGHLIGHTS Agminity and Maristim Communities, founded by Clayton Garrett and Scott Snodgrass, are pioneering the concept of integrating farming and real estate development to create unique, farm-centric communities. The duo has a rich entrepreneurial background in farming and real estate development, and their project Indigo, located in Richmond, Texas, is a testament to their innovative vision. The founders share their experiences in the hiring process, emphasizing the importance of recruiting the right team, setting timelines, and maintaining clear communication. They also delve into the challenges of preserving a strong company culture as the team expands and ensuring everyone remains aligned with the company's vision. Agminity's business model involves incorporating urban farms into master plan communities. The company has expanded its operations across different states, including Texas and Florida. Clayton and Scott highlight the critical role of soft skills and fiscal responsibility in their leadership approach, fostering a culture of positivity in the workplace to keep work enjoyable and engaging. The business partnership between Clayton and Scott has been instrumental in their success. They discuss the advantages of diverse personalities in leadership and the art of leveraging these differences to refine ideas. Maristim Communities transitioned from offering agricultural services to developers to developing their own master plan communities. The company's flagship project, Indigo, includes an organic farm within a master plan community. While managing their expansion, they realized the importance of keeping their team connected and maintaining a strong company culture despite geographical distance. They are considering implementing corporate retreats to foster team unity. Their hiring process has evolved from hiring out of desperation to a comprehensive process that includes multiple interviews, written components, and on-the-ground working days to ensure a good fit for the company's culture and values. LINKSShow Notes Previous Episodes About BoyarMiller GUESTS Clayton GarrettAbout Clayton Scott SnodgrassAbout Scott TRANSCRIPT (AI transcript provided as supporting material and may contain errors) Chris Hanslik In this episode, you will meet Clayton Garrett and Scott Snodgrass, founding partners of Agminity and Maristim Communities. In this episode, you will learn how they have built an innovative company that brings urban farms to master plan communities, and done so by focusing on caring about people, being passionate for farming and delivering healthy food. Alright, clayton and Scott, I want to welcome you to the Building Texas business. Thanks for being here. Thanks for having us. Yeah, absolutely, let's get started. You've got some great stories to tell, but let's just talk about, I guess, what your company or companies do so they give the listeners a background on kind of the type of business you're in. I know you have Maristim Communities. You also have Agminity, so tell us about those companies and what you do for inside those companies. Scott Snodgrass What happened. You know we originally had Agminity. It was our first company together that we've been running for a number of years now and Agminity provides agricultural amenity services to developers. That's a big chunk of big words. So we usually break that down by saying that we put urban farms into master plan communities, into neighborhoods, and we do that in partnership with the developers that we work with there. So we had been around the real estate development world for a while providing those services, but really from a farmer's point of view and very much. Clayton and I had both been on the ground doing farming work there with Agminity and then that transitioned into Maristim Communities. Clayton Garrett And Maristim is a community developer. In our context in Houston we call those master plan developers, and so we're doing, in this instance, a master plan called Indigo in Richmond, texas, so southwest of Houston, and Maristim's goal is to connect people to amazing places. So, in fact, our tagline is places for people and we're focused on the design and the framework and how to connect interesting spaces. So, as you can imagine, we also put an organic farm in Indigo. Chris Hanslik You're very sure, Be odd if you didn't. Clayton Garrett Yeah it would be very strange. It's something we're incredibly passionate about and easy for us to do where it's a big challenge for other developers. So we've oriented a community around that and we're super proud to bring it to market in January 24. Chris Hanslik Great, so it sounds like a common evolution, with this Agminity being a service provider to developers and then transitioning now into a developer yourself of the full community. Clayton Garrett We had a property and we went to the development community and said, like, if this was your property, what would you do? We just asked questions, right, and we had known some things about what we're interested in prior to you by just being associated with it. So we're kind of the we're a consultant to a lot of other master plan developers and so we get to sit in the room when they're talking about where they're going to put a community center or how they're going to connect spaces, and so we were able to really engage on that front. And then when we had our own property, we didn't set out with a goal in mind, we were just other than like, hey, we have some, we've seen some things that didn't work in other places, like why do they make these decisions, and so we kind of framed our plans around what that was going to be. Scott Snodgrass But people look at us and they're like you're not developers, but you're doing development. And how did that happen? And then when they find out agriculture was in our history, they're like from farmer to developer, like that's a big shift, and so we have to explain that. You know, we had been sitting in those development meetings for years with a number of different developers and so we'd seen behind the scenes and we started to ask questions about why decisions, certain decisions, were made. I think we were also shocked that it may just be two or three people making the decisions for what's going to be a more than billion dollar community. When it's done like that was kind of shocking to us how small the actual employment side can be for those teams. And we said, okay, well, we have this property now and we heard some other people's opinions and it didn't really nothing resonated with us. We didn't find anyone we really wanted to partner with, and so we said, okay, well, you know, let's look at what we're going to do here. And we started going down the route of looking at, like maybe some light industrial, just ways that we could use some of the property, you know, return some income from it but also keep a farm there. We had a farm at that property as well, and then you know I don't know if you heard of it, but COVID hit. I did breach something about that recently. So what happened with COVID was, in the real estate development world, basically everything. There were only two parts of the market that were still active, so the like logistic side of industrial started to explode because everybody was ordering everything at home. All of a sudden, amazon needed a bunch of more distribution centers and fulfillment centers, and then also single family homes went through the roof as everybody was stuck at home and realized how unhappy with their home they were, and then the people who could afford to were looking to add a home with another office or zoom rooms became a thing at homes that people were starting to move into. So the single family market went kind of crazy in Houston, and still is, right now even. And so we said, okay, we've been walking alongside all these master playing communities. We really understand the human side of it and the connections between people and how important it is and was something that we were interested in fostering, and so we said, okay, I guess we looked at each other and we're like I guess we're going to be master playing community developers. Chris Hanslik I love how that just organically happened, and no pun intended with agriculture and organic. But let's go back to the beginning. What was the inspiration behind of your background in farming, if there was one? Tell us a little bit about how that just all came together and you two partnered up. Clayton Garrett Well, we're sitting in a lawyer's office, so my story I'm a licensed attorney, which is recovery. I like to say as well. So you know that wasn't a great ultimate fit for me. I was interested in building something. I've always been sort of more connected to small business side, but Scott and I joined forces in 2008 and at that time Scott had an edible landscaping company and I had seen a couple of models of large scale organic farms that were in the ecosystem, and I was really interested. I came from a food production background. I was managing an artist in Bakery in town that had about 70 employees. At that time, we had just finished purchasing Whole Foods as Bakery when they were kind of moving out of it, and so I wanted to be in the food space and I also want to be connected to agriculture, which I have, my family has a history of. So that was the genesis for me, and Scott was doing something really interesting in town, and so you know then after that, from my perspective, it's just been a series of opportunities coming our way, us looking at them in a unique light, I think, trying to be in a niche, qualitative business, not trying to have a discount model, which, you know, it's just not something that our personalities can wrap our heads around, and so, you know, agminity was an opportunity presented to us, a landscape architect in town brought us in and was like hey, we're trying to do this interesting thing with one of the great developers here in Houston, johnson Development and can you guys help? And so that you know a series of conversations later we're creating a farm with them, advising them on the plants that are going to be without throughout their community, and then that was the same sort of conversation around purchasing a farm here in town and kind of going after that vision. Chris Hanslik How about for you, Scott? What kind of got you started in this? What was that inspiration? Scott Snodgrass Yeah, so I was. Actually. I was managing a coffee shop and then shifted into actually buying coffee from Central American countries, primarily Nicaragua, and so I had been traveling in Nicaragua and really working on both sides of the relationship in the US trying to teach people about quality coffee. In 2006 and 2007 and even in almost 2008, when I was doing this work, the coffee scene in Houston was pretty lacking. There were, I think, three coffee shops. There were three of us like trying to actually do good coffee in Houston. That has now bloomed and now there's great coffee shops all over town. Chris Hanslik It's exploded, right. I mean they should open a new one down the street. I saw this week in Cuckoos. Yeah, yeah, of course we have slow pokes in the building. There you go. Yeah, yeah, and so we knew that was changing. Scott Snodgrass So trying to teach people here in the US that they should pay for quality coffee. So what is quality coffee? Enjoy it, learn to enjoy it and then pay a little bit more for it. And then cutting out the distributors who acted as the middlemen in the process and working directly with farmers or cooperatives of farmers in Nicaragua. So I was traveling down a couple of times a year talking to farmers, testing coffees, negotiating with them pricing and everything, and then importing it back into the US and, as a part of that, started getting asked all these agricultural questions and I was like no, I'm the sales and marketing guy. You know I'm your buyer and then I'm helping you with your marketing in the US. Basically, I don't know the ag stuff, but I realized their only access to information most of the small towns didn't even have an internet cafe in them at that time, so they had no access to the internet and the only access information they had on the ag side was the chemical salesman in their town who was in charge of selling all the chemicals. So of course every problem they went to him with he had a solution they could buy that fixed the problem. But it might also create another four or five problems for them. And so in seeing that, I was like, okay, well, I'm trying to help these farmers out anyway. On the sales side I have access to information. So I started to go start doing some research on my own and so started just like watching YouTube videos and reading things on the internet and checked out a few books at a library to learn about coffee production, and I think the bug kind of bit me and really got into agriculture then. And so I had started an urban farm and run it for three years here in Houston and then Clayton, and I joined up soon after that and also, you know, interestingly enough our lives had unbeknownst been intertwined In the past. We were both at UT at the same time, graduated a couple years apart, but there at the same time never knew each other. And then both of our families are from Lubbock, both involved in cotton farming in Lubbock, and my, my mom and my uncle both graduated just like in the class or a class away from Clayton's dad in Lubbock. So small world. Chris Hanslik You know, leading these intertwining paths to bring us back together, right, yeah, well, that's great. So then you hook up and you start working with these developers. Give us an idea, I guess. How did Agminity start to grow and what were, what were, some of the growing pains you experienced through that process? Clayton Garrett Yeah, you know, starting Agminity was really about sort of fulfilling one particular client's needs, right, and they were trying to do something. They were amazing in understanding that we were headed from a concept that had been sort of around in the US. I mean, there were probably at that time maybe 10 to 12 agri-hoods that were sort of known and they were trying to do it in a different way, sort of a more mass way, let's say, instead of a very curated, passionate project by a developer. So it was kind of walking alongside them and growing over time, really understanding what that individual project was. And then how could we start to apply it to other people and places and what is the market? Right, we felt like at one point we felt like we were doing something that was very specific and then over time we realized, oh, we, there's some ways in which we can use some of these lessons to apply them to different places. And so you know, I think that the market for Produce that's sort of connected to community and that in the, in the community, that farm can create within the broader context, I think that appetite is huge. I think people, from a development perspective, when we talk to developers, you know they're just like. Their questions are pretty rudimentary, like how does this work, like what is the structure involved, what is the compensation? And when you start to sort of go down the line, it's sort of a no-brainer for a lot of folks that are engaged and interested in it. So you know, it was just a matter of time. These development projects take a long time, as many of you know, and and so part of that process is just Having a timeline being available, having consistent communication around the people who are kind of the early adopters, and then broadening the appeal, saying that you know, this is available for lots of different people in different ways. Scott Snodgrass In each project is a big undertaking for us and we have full-time embedded staff at every farm. So harvest greener first project. We have four full-time staff members on the ground. Chris Hanslik They're farming and teaching classes every so Agminity that kind of goes to a question I was gonna ask. The Agminity actually runs the farm inside the community. So you employ people to do that right, just get paid by the developer, right by the homeowners association in other states we get, we may get paid through like quasi public financial Bodies. Scott Snodgrass On Florida's, cdd's tend to be the groups that are paying. So okay, so we employ and then get paid for doing that. So it's an amenity service that we're offering and then residents get to enjoy it, and so we were. You know you asked about some of the struggles there. Hiring has been, I'd say, the number one struggle at Agminity. We were first started just looking around in Houston because we were a new company, we were learning what we were doing. We didn't expect to like bring in top talent from around the country. You know to do this and we had already known this but struggled through it even more that there's not an urban farming scene in Houston. It's very small. Yeah we're already friends with all of the people who are in that scene and knew that none of them were, you know, interested in leaving what they were doing. They're all entrepreneurs themselves. None of them were gonna leave what they were doing to come join us at Agminity. And so it really was a struggle and you know, we went through a few rounds of employees of trying to figure out like who is the best fit, what sort of person is the best fit for that? And you know we have a CEO at Agminity now, justin Myers, who does a great job. He handles all the hiring now. Chris Hanslik Thankfully I didn't see, but he smiled. Yes, scott, big smile. He said that. Scott Snodgrass Thankfully, both to take it off of our plate and also because he does it better than we ever could have. Yeah, and I think we've really as a team kind of narrowed in on who is the right kind of person to come in and be one of these positions, because the reality is most farmers in big-scale agriculture they have that job because they like to be in their tractors alone, most of them they don't necessarily like being around people a lot. Yeah they tend to be more introverted, and so at our farms it's an amenity service, so our teams have to. They get interrupted constantly by residents who want to ask questions and see the farm and meet the goats and all those sorts of things, and so our team has that both sides. They have to be able to put their head down and do hard work in a hundred degree weather Outside in the afternoon, and they also have to be friendly and smile and talk to residents when they come out. Clayton Garrett I didn't have to be passionate about both of those things. Scott Snodgrass I mean, that's right, you know the people who we hire. Clayton Garrett This is all they want to do. This is a mission for them. So our company adminity reflects the mission drive that they have. Chris Hanslik So let's just to drill down a little deeper, because Hiring is the key to the kingdom, right? I think I don't care what business you're in, if it's an, especially the service side, yeah, hiring the right people that they had the passion for what your company's mission is critical. So what were some of the things that you learned, I guess, along the way mistakes in the hiring process, and what was the learning and the correction you made to kind of hone the process so that you could find the right fit? Scott Snodgrass Because I think there's a lot of learning for people in that yeah so Clayton mentioned passion. Passion is really important, but passion without grounding in experience is not great, and we went through a number of hires where there's these romantic ideals around agriculture and people are like, oh, I've been working this desk job for the man and it would be so great to get out in nature dance with the butterflies, and that's just not the reality of it. It's sweat and dirt and blood sometimes, and so it is very difficult work and so you need that deep internal passion that's realistic, that says this is going to suck a bunch of the time, but also the impact that I'm having on people having access to fresh produce. Learning about where their food comes, is so impactful to me that it'll keep me going, because it's difficult work and at the same time, we have to make the job better and continually find ways to. We can't change the weather in Houston Just the two of us and we're in other places. Clayton Garrett Just for a sense of scale, agminity is in the process of in various stages of development. We have seven agricultural farms within developments and it sounds like across different states. Yeah, across different states. So here there's four in Texas and then we've got three in Florida and one coming on. Our eighth one would be in Alabama. So it's across the Southeast and with different developers doing different sort of scales of development, which is really interesting, from sort of mixed use projects to larger master plans, traditional neighborhood design plans, so sort of more walkable. But I think the scale is relevant for what we're interested in, and so the competencies that people need to have. I mean our hiring process. It used to be sort of we needed somebody and we hired very quick At a desperation, yeah. And now I think there's a written component of our application process. There's probably, I think, over six interviews, hour-long interviews. There's a team, there's on the ground working days. There's sort of a filtering process where somebody gets kind of brought into our framework and they have to meet other people in the team and they get to hear it from them. So the goal is hey, you have to hear it To ground people in reality. Talk to Nathan on the farm and he'll tell you what his life is like right On a very real basis. And so and I think one of the other things I think we've learned is I want people to be as calm and as grounded as possible in interviews. So I really want them, I really want to get down to a non-stressed environment for them so I could see what they are in a non-stress environment, because there will be plenty of stress when they're on the farms or in any sort of engagement, and so those stress times are different than a normative time for most people. Chris Hanslik And that is a transition. Clayton Garrett I think a lot of people of our generation are looking at instead of the old ways of hiring where you're trying to put people on the spot or what it is. Chris Hanslik So what, if anything, do you do to kind of keep your team and immunity connected Throughout the state of Texas and across the state? Do you do anything to kind of build the culture for those? Scott Snodgrass employees. We're just talking about that today. Actually, right now we have Texas, that's kind of a hub, and then Florida is going to be a hub, so those two hubs are going to have their own connected kind of subcultures within the community. Alabama may get lumped in with Florida in that regard too, or here it's about halfway. But how we do it corporate-wide is a question we haven't answered yet. So we've talked about is that like a corporate retreat for all employees where we go somewhere, and so maybe it is going to one of these farm resorts? There's Flora Farms in Cabo. Chris Hanslik I was just there last week. Scott Snodgrass So Flora Farms is a good, something like that, or maybe it's Blackberry Farm in Tennessee, or maybe it's another location. Are we taking team members somewhere, letting someone else do the work, but still letting them enjoy the same kind of experience that they get to give other people, and then doing a series of workshops and team building and that sort of stuff? We've got to find some way to get everyone together. Right now. Our leadership on the ground in Florida. She was one of our leaders here in Texas, so we've been able to transfer the culture over there that way. But we recognize that it's like, the faster you grow, the more people you bring on, the quicker you dilute the culture that you have and the more influence aggregated that all those new employees have. And so we don't want to grow so fast that we just lose that dynamic culture that we have, because right now it's really healthy. So we're trying to find out kind of how to do that and you hire people who fit into your culture relatively well and who add to it and change it. That's one step, but also I think just making sure that those two groups stay connected so that they don't end up, you know, ending up diverging too far, will be really important. Clayton Garrett I mean we have a very strong leader at Agminity too. So common language, common framework, really caring about people and having other people care about fellow employees. I think everybody recognizes that there are easier ways to make money than to do this work, and so the people who are invested and engaged, they want to be recognized for the challenges that are there, but also the opportunities, and so most of the people are interested in food and plants, and so we speak to them in that vernacular often, and it's been incredibly rewarding. We don't really have a retention issue. People leave for great opportunities, which is something we're really proud of. Chris Hanslik Very good. So you started in Agminity and the farming game. We talked about this a minute ago. Let's go deeper. You transition into a Development company. What really was the calling there? That's not, like you said, a long time, long lead time projects and stuff. So what was the the bug or the catch for you to make that transition? Clayton Garrett Really to stubborn, very stubborn people Ha just incredibly obstinate about Accomplishing a vision. Yeah, I think having a company like amenity that has such a high mission and is is with truly lovely people as a Teams encourages, I think, a certain type of behavior from all of our other businesses from Maristome. So I mean, from my perspective it was, you know, we really looked at our property and our project and sort of what could happen in the ecosystem and we tested. We did a bunch of pressure testing with the market, let's say, and so we asked other developers, we asked consultants, you know, for feedback, and so we went to the market and got feedback and that feedback we liked some of it, we didn't like other of it, yeah, and so then we just decide, you know, like Scott mentioned earlier, we decided we need to own and control this, and so once we made that decision, then this is sort of there's a cascading effect, right and so if a sense of scale, where it's a Maristome is developing indigo and Richmond and indigos has will have 650 homes, residences, 120 multifamily units with a commons around a 42 acre farm. So when you think about master plans in Texas, you know relatively small, about 235 acres. When you think about, you know our California friends and our East Coast friends, you know that's a pretty big project, right, about 400 million dollars of assessed value from a taxable value standpoint. So that's a very different scale than Agminity is a consulting business, right, right. And so we had to have great partners and so through our years of working in Around real estate, we understood we needed to get some great consultants, and so we had seen some amazing people doing large-scale projects. So, for instance, one of our consultants is Terry Slavik Siyuki, who was the CMO of Newland communities, which is one of the largest master plans Companies in the US. So, like that level of talent we needed to bring on our team because we were first-time developers and so to be able to attract folks like that and to kind of help them, like, have them help us plan and conceptualize our project, was really impactful, both in raising capital and, you know, bringing on other team members as well. Chris Hanslik So sounds like you know, with Meristem you're managing consultants where at many, you were managing employees. What's that? One of the similarities? What have been the differences and the challenges in the stem construct of managing contractors? Scott Snodgrass There's been, yeah there's been so many similarities that have been surprising, I think you know, first, when you're out there trying to select consultants for a project, so say we're doing indigo, we need to have a land planner who helps us develop the land plan for the community. We don't have expertise in land planning on our own, so we need somebody's gonna help us do that. It's not unlike hiring someone, right? You start talking to people about how you're doing this thing, asking do they know anyone who does this work that they'd recommend, just in the same way that you would look for an employee through those sort of good relationships. And then you know. Then they come to you and they present their work and what they've done before and why they think they're a good fit for you. So the interview process Relatively the same in that regard, and then we've really found that like, like we said, you know you see these billion dollar projects only with two, three, four employees working at that firm or in that division of the firm, but there's a group of 10 to 15 consultants that are there doing a significant portion of the work. And I think that the difference is that it's very easy because those people work for another company with its own values and its own vision. It's very easy for your vision as a developer, to again be watered down through all of those steps. Like we don't have the expertise in land planning, civil engineering. Like I don't know. I don't know all of the nuances of getting sewage from someone's house to the wastewater treatment plant and getting it treated and I'm not interested in learning. Clayton Garrett Yeah. Scott Snodgrass But our civil engineers. Clayton Garrett It needs to work. Scott Snodgrass It really isn't very important, and so our civil engineers have to know how that works, but their value set isn't necessarily our value set at Maristown communities. And so how do we make sure those things align? And we're learning more and more that that being in the development chair, wearing the development hat, is really about crafting a vision and then, as much as you can, through all of the steps in the process, trying to hold on to that vision in every way that you can. Because inevitably you come up with some great utopian idea and it gets punched around by your consultants first, and then it gets, you know, severely drugged through the mud by the municipalities, your county and your city and other people, right. And then, once you actually go Out to the public, you're gonna get public commentary on it, it's gonna get beat up a little bit again, and so it's really about how do we craft a vision that's strong enough to make its way through all of that and then, through the whole process, be willing to take the hits and get back up and still keep that vision. And so not only do we have to hold that vision ourselves, but we have to convince each of our consultants in that process to hold a vision which is very similar to a company culture. Sure, in many ways. Chris Hanslik What you're gonna think it about on the financial side. What are some of the lessons that you've learned? Maybe wish you had known, but you learn the hard way that helped you maybe Manage growth and that you might tell a. You know a listener that's an aspiring entrepreneur. You know. Try to avoid this. You know, pothole if you can. We're serial entrepreneurs. Scott Snodgrass So we had another business we haven't talked about yet, which was a farm. It's the property we're now developing and at that farm we we took a really like go big swing on the farm, and I think that was the big financial lesson is like we made sure to have the capital we needed to go out and do everything. So on the financial side we had everything set up. But if you don't have the back end handled really well too, and then you're just gonna bleed all that money that you've arranged for, and so we really struggled on the staffing side of having the right staff to keep that like really grow that business and get it to the size it needed to be to support the financial Infrastructure that it demanded, and so I think that's one. It's just always I think most entrepreneurs go the opposite way and we have done that before where it's like you don't capitalize yourself well enough and you're just bootstrapping constantly. Right and that's a big struggle and it doesn't put anyone in the right mental place to do their best. But if you go the opposite way, you know you can have the same problems if you overcapitalize but you don't have the operation side handled right. Chris Hanslik I mean, since I might collect anything to add to that, you know. Clayton Garrett I mean so many lessons around financing. I mean, I think when we were financing this project, you know we did everything that every bank, institution, private lender asked us to do and still they were, you know, having trouble wrapping their heads around sort of us as a development entity, a new entity, right, and sort of. Our vision and you know, it's really fascinating to me is the things that people would comment on them being a fiscal challenge around is really which means risk Right, is the thing that we're getting the compliments and is creating the most value for us. So, for instance, indigo's a walkable neighborhood with traditional neighborhood designs, which means alley load. Houston, if you're familiar with it, does not have a lot of alley loaded home types and so. But when we looked at, we did some market research. When we looked at the market is massive for that, there's a huge appetite on a relative basis for that and you can see lots of reasons why I think, if people have ever lived in that sort of Framework, so that is the thing that is creating a tremendous amount of value for us and the sort of financing world Considered that to be risk right, and so to really try to understand what that is, I think is a critical lesson and how to overcome it. And I think you know people told us no, all over the place told us we're crazy. You know those lessons are very familiar for us at this point. But also we've been able to be stubborn, like I said earlier, and kind of craft our vision and hold our vision. And you know we're, you know we're set up for this project to be very successful and have an identity in the future as well. Chris Hanslik That's right, let's talk a little bit about leadership, and I asked both of you kind of how do you describe your leadership style? How has it evolved over time? How do you try to show up for your people? Scott Snodgrass So, this has been a big learning process for me, I think, since the first time I was an employer right, the first business I had, it was just me and a business partner. We didn't have any employees. That's. It was really just about learning that partnership relationship, and Clayton and I continue to evolve that and see all the benefits in being founding partners together and not just alone. Chris Hanslik Yeah. Scott Snodgrass There's tremendous value there. But on the leadership side, with employees, you know I very early on I don't have it's easy for me to perform highly in the work that the company does, and so I would place that same standard on every employee, expecting every employee to be able to accomplish the same amount of work per hour that I was, or at the same level of detail that I could. I have a high capacity for stepping into a new space, quickly figuring out the ecosystem and then understanding how things work and crafting a plan. And I'm very ideological, it's like a line for me, this step, and so I've had to learn to put a little more effort into the soft skills side of things and to recognize that, like, my role in the company needs to be different than anyone else's role in the company. And so then, therefore, I can't have the same expectations of anyone else, or even, you know, like Clayton and I, can't have the same expectations of each other, even though we're in the same role, because we're different people. And so just I think, recognizing the differences in people and then having some more of the soft skills, being able to slow down a little bit and say, okay, in this moment we need to make sure this person feels cared for. The work doesn't matter right now, let's just care for this person. And so shifting more and more to a focus, I think, on humans, which is what. Marisem does as a development company, so we have to do it from an employment standard as well. Clayton Garrett Right, clayton, and I think the job of leaders to be a servant to the company. I mean, we, you know, people think we we have this conversation occasionally with our kids or wives like, oh, you own the company, you can do whatever you want, you know right. And you're like, no, that's not how it works, right, we are serving, we are servants to the sort of overall framework of the community. Chris Hanslik So you know, I think there's a. Clayton Garrett One of the things I think is a job is to prioritize a number of different things. But from a leader standpoint, you really do have to prioritize various things. Like top of the list is payroll every two weeks for us, right, and so that's a high priority. I was talking to a leader of a company with a couple hundred employees and I asked her she's the president. I asked her, like do you still think about payroll, you know, and she's like yes, in fact, we're talking to our owners, our principals in our company about that every day, because they need to be on board about what needs to happen. And when we think about cash and we think about all those other things, and and I was just relieved to think that it never I mean it never goes away from the sense of like this is a priority that a leader needs to understand and they need to understand the cash position at all times and you understand sort of their fiscal responsibility. And then there's all the soft skills Right, are you being true and authentic? Are you showing up? And I think you know, I think that's relatively easy for us to do because we're passionate about what we do. I think, scott, I think we have the at times. I think we have the absence of when people complain about work or what they're doing or it doesn't matter. It's like we just have the absence of that. We don't. We feel like what we do matters, but it's less about. It's less about promoting a positive ideal than just not having the negative right Right which people experience, and so people in our organization are excited about typically what they do and how they're doing it and they can show up in authentic ways. So I think there's some other good lessons, like being playful around what we do, you know, trying to play as an organization and be curious, you know. Do you believe that's a big part of the lesson for leaders allowing that space to happen? Chris Hanslik That's great. So let's talk about this. Scott, you kind of mentioned it, but what has been the learning and the value for the two of you than being co-founders and partners, because that's not always an easy thing and, in fact, can be the downfall of an organization. If they're more than one at the top and they're, you know they get sideways. So talk us about that a little bit. Scott Snodgrass You know, I mean, it's no surprise we talk about it in marriage terms. Quite a bit you know, and you know both of our wives, I'm sure, are here plenty and are like, yeah, and you do the same thing. Clayton Garrett You come over here you know, and they're not wrong. Scott Snodgrass And so I think it's actually. I think it's really helpful because there are things that your employees, no matter what level that they're at, are going to struggle to share with you, to tell you about who you are, and it's a little bit easier when you have someone who's at the exact same level as you, has the exact same authority that you do, and so, like we're 50-50 in everything we do. You know, we anticipate doing all of our businesses together. If we open new businesses in the future, anticipate doing that together. It just keeps things simple and we're a good pair. I think we're very complimentary. So if you had two people who were the same personality, that might not be great, because you're bringing the same things and you're lacking the same things when you come to the relationship. And I don't know that when we became business partners, we knew that. I think we just lucked into it. Clayton Garrett And we had struggles. Scott Snodgrass And that's why it's lasted so far, but I do think there's a lot of value in that. And then also, I think having two partners it's also great for your employees in the regard that like if someone's having an issue with one partner, they have another partner they can go to and talk to them and say hey, you know, help me deal with this situation. And we're, you know, we have different employees who were, over the years, have been naturally drawn to one of us versus the other, just because of personality, fit being better, and so I think there's a lot of great benefits to it. No doubt it is a struggle at times, but I think that struggle is the kind of refining fire to a degree, and it's when Clayton and I can't agree on something. We're 50-50, so no decision can be made unless we can agree on it, and so we're kicking the idea back and forth, we're both beating up each other's arguments, and then you know, figuring out in the end like which one is coming out of this fire, and even stronger than it went into it. Chris Hanslik Right, that's great. That's a really good, healthy process. Clayton Garrett I was joking the other day with Scott that we're designing buildings and frameworks around buildings now, right and relatively large-scale master plan and I was like we were arguing about something and I was like how about we just each design our own buildings? Chris Hanslik Like, let's just do that. Clayton Garrett Let's just divide the line. But you know, sometimes you do want to put a piece of duct tape down the middle of the room and be like you stay over there and I stay over here. But I think the lesson I mean I think structurally I think one of the most important lessons that we've been very true to is Scott mentioned it but we've never changed the incentives. So there's been lots of different ways, lots of different times, lots of good reasons to change incentives around what we do. But from my perspective, what we're trying to accomplish is this macro vision, and so all of the minor sort of day-to-day stuff even capital calls and you know, various things like that is sort of secondary to what we're trying to accomplish, and so for me that's been a critical structural component. That's been really helpful and it just feels like we have a. I feel like I have a partner. I'm in this like if I want to go on vacation or if there's life happens, which it does right. We've been in this eight years now and we've both had numerous babies and like life and deaths in the family, right, and so you need somebody to help. In fact, I feel tremendously lucky to have a partner and I look at some of our business friends who own businesses, don't have a partner, and I'm like man, that is a challenge to not have somebody to rely on in lots of different ways. So you take the good with the bad not that there's a lot of good, but we also have fun. I mean, I think that's another part of it's. Like we celebrate wins. That's a big part of what we try to accomplish. Like we're on this, our spouses and families are on this journey, but like really, the two of us are on this very specific journey and so we have somebody to share and reflect like, can you? I mean, we talked about our story a little bit. It's like we started out of a landscaping company. We knew there was something there and we've come to the place where we're, you know, doing a $400 million community. Like that journey is shared and so we get to talk about that. Yeah, and which is amazing, that's really cool. Chris Hanslik All right, we're very dynamic story, so I appreciate you sharing it. I mean, it is very to me innovative and I can see why there's been so much success. But I can see where the interest is around that. Let's turn a little bit to the personal side. So both of you, I'm actually both Tex-Mex or barbecue Tex-Mex. Clayton Garrett Yeah, same. Scott Snodgrass Okay, this is why we're good partners, that's why you're good partners. We're gonna be very similar, you agree? We? Clayton Garrett would agree on all the best barbecue restaurants in town, though. Chris Hanslik So we would go down. All this to you Very good, all right, and then. So I'll go with you. First. Scott, if you could take a 30 day sabbatical, where would you go? What would you do? Scott Snodgrass Oh goodness, probably Central America and like take the kids and kick around in the cloud forest a little bit. Very cool yeah. Clayton Garrett Very cool, like I'd love to get a Japan and really experience like a very different culture than what I'm used to, so that would be something interesting. Very good. Chris Hanslik Well, guys, thanks so much for taking the time to come on the podcast. Love your story and best of luck to you With Indigo. I know it'll be a success, Thanks. Scott Snodgrass Chris, yeah, appreciate it no-transcript.

Guests on this topic include Lois Shuler Caughron and her daughter Ruth Caughron Davis. Lois is known as the last woman out of the cove. Lois and her late husband, Kermit Caughron, were the last settlers to move from Cades Cove after establishing the Great Smoky Mountains National Park. - Aliceson Bales of Bales Farm, Mosheim, TN, with her recipe for Buttermilk chicken and how to make chicken broth. - James Beard Award-winning food writer Ronni Lundy reads from the chapter Honest Fried Chicken from her 1991 book Shuck Beans, Stack Cakes and Honest Fried Chicken: The Heart and Soul of the Southern Country Kitchen. - Roy Milner (Chief Fermentation Officer at Black Berry Farm Brewery) with a mini visit on the nature of his work. Roy will be a presenter during the Saturday educational portion of the Appalachian Homecoming.

Mary Celeste Beall's life drastically changed in 2016, when she lost her husband Sam in a tragic ski accident. Just weeks later, her professional life also changed, when she was asked to step into the role of proprietor of the legendary Blackberry Farm and Blackberry Mountain resorts, a role Sam had occupied for years. We spoke to Mary Celeste about her experience becoming a leader, while also navigating her grief.   In this episode, Mary Celeste shares:  The conversation that led to her becoming proprietor  How she gained the team's trust What it was like to have her work and her life completely integrated  The motto that gets her through  Her tips for being a great host 

Seed Saving & Stories with our seed-saving pal John Coykendall of Knoxville, TN. John tells us how he became a seed saver, some of the varieties he has saved, where to find old-time heirloom seed like the ones he saves, and shares plus some cute stories. John and I (Amy) worked together in the garden at Blackberry Farm together in 2007, where I learned from John the importance of this heirloom seed.

Live from Blackberry Farm, discuss Fly Fishing with Brian Begbie, Director of Fly Fishing Programs at Blackberry Farm

Julian P. Van Winkle III is the third generation Van Winkle to produce bourbon whiskey in Kentucky. He joined his father, Julian Jr., in 1977. At that time, Old Rip Van Winkle produced only two labels of its wheated bourbon whiskey. They were a 10-year 90 and 107 proof Old Rip Van Winkle. Since then Julian has added 12-year, 15-year, 20-year and 23-year bourbon labels to the Van Winkle selection of premium bourbon whiskeys. He also has added a 13-year premium rye whiskey to the whiskey portfolio. All of these whiskeys have received ratings in the 90s by the Beverage Tasting Institute in Chicago, with the 20-year receiving a 99 rating. Julian operated the company by himself after his father's death in 1981. He was joined by his son Preston in June 2001, the fourth generation of Van Winkles to venture into the whiskey business. In 2002, the Van Winkles entered into a joint venture with Buffalo Trace Distillery in Franklin County, Frankfort, Ky. All of the Van Winkle's whiskey production now takes place at Buffalo Trace Distillery under the same strict guidelines the family has always followed. In January 2009, Julian was honored to be nominated as a Fellow at the Southern Foodways Alliance annual fundraiser at Blackberry Farm in Walland, Tennessee. The following year, Julian was inducted into the Fellowship of Southern Farmers, Artisans and Chefs. This is a tremendous honor as the group members are some of the most talented people around. In 2011, Julian received the coveted James Beard Award for Outstanding Wine and Spirits Professional, becoming the first James Beard winner from Kentucky.

We are bottling a whole lot of goodness as Today's Paige takes us on the road to the 2022 Highlands Food & Wine Festival. On this episode of Paige Kornblue talks sustainability and community with Tarpon Cellars winemaker Jeremy Carter and Oysters Carolina owner Ryan Bethea. Plus, Blackberry Farm Brewery's Chief Fermentation Officer Roy Milner shares his passion for crafting world-class beer that points back to the legendary Tennessee Farm: farm ales, table beers and Belgian-inspired beers too. Throw in an exclusive back-stage performance by Nashville's Grammy-winning string-based band, Old Crow Medicine Show and we've got Southern Hospitality at its best!  Learn more in the TRAVEL and FOOD + DRINK sections of www.PaigeKornblue.com 01:52 Tarpon Cellars & Oysters Carolina www.TarponCellars.com www.OystersCarolina.com 14:12 Old Crow Medicine Show www.MedicineShow.com 17:04 Blackberry Farm Brewery www.BlackberryFarmBrewery.com www.HighlandsFoodandWine.com

Humble, powerful, visionary hotelier Mary Celeste Beall shares her unique perspective on grief, growth and parenting six years after her beloved husband Sam died in a tragic ski accident. Beall took over running the legendary Blackberry Farm resort and has navigated how to stay true to Sam's legacy while creating a vibrant future that includes an exciting new venture, Blackberry Mountain.Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her fierce guests, subscribe to Speaking Broadly (it's free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple's podcast store and follow Dana on Instagram @speakingbroadly and @fwscout. Thanks for tuning in!Heritage Radio Network is a listener supported nonprofit podcast network. Support Speaking Broadly by becoming a member!Speaking Broadly is Powered by Simplecast.

In this week's episode of Passport to Everywhere, Melissa Biggs Bradley highlights two fascinating guests from previous episodes. First, Melissa welcomes Mary Celeste Beall from the legendary Blackberry Farm and Blackberry Mountain in Tennessee, two properties that are at the pinnacle of American hospitality. The two discuss sustainability, staying present in life and while traveling, what to do on the farm, and the richness of the Smoky Mountains, as well as Blackberry's road to becoming  a legend in the world of luxury travel. Then Jane Poynter, founder, co-CEO, and CXO of Space Perspective joins Melissa to talk about the future of travel, space tourism, pushing the boundaries of science, and much more. As the airports and airlines are pushed to extremes with travelers this holiday weekend, this episode also features a classic Travel Hack, what to do if an airline loses your luggage.Follow Melissa on InstagramLearn more about Indagare TravelInformation about Blackberry Farm and  Blackberry Mountain. Follow Mary Celeste Beall on Instagram For more on Space Perspective

From a six-room country inn Mary Celeste and her family have created a business and a brand at the pinnacle of American hospitality.  They championed authenticity long before it was a buzzword, learned how not just to thrive on but also to survive their success and explosive growth, and survived as well the sudden death, at 39, of the company's head, Mary Celeste's husband, Sam, the son of Blackberry's founders. Their story is now a legend in the world of luxury travel, and no one tells it better than Mary Celeste. Information about Blackberry Farm and  Blackberry Mountain.  Follow Mary Celeste Beall on Instagram  Join Melissa Biggs Bradley on her worldwide journey   Indagare Travel https://www.indagare.com/

  Jared Pickard and his wife Velisa are the founders of Be Here Farm + Nature, a 300 acre Nature Sanctuary and Biodynamic farm in Sonoma County CA where they grow and make a collection of very unique self care products, entirely made by hand, and all on their family farm. Jared and Valisa became interested in farming after they realized that they wanted to farm in a beyond-organic way. They had an exposure to Biodynamic Farm, and after two years of farming in Georgia and an apprenticeship at Blackberry Farm, they were prepared to start their own project.  They now have their own 300 acres farm where they grow and make a collection of unique hand-made self care products. Be Here Farm produces a variety of unique, hand-made self-care products that use all-natural ingredients. Their products include spot treatments, body oils, and scrubs that are designed to nourish and revitalize the skin.  In this podcast you will learn about:  What are the differences between conventional and organic farming? What are the challenges faced by farmers in terms of profitability? What's missing from traditional farming? The difference between a chemical support system and a natural one? The difference between "high quality" food and regular? The difference between Monoculture and Polyculture A monoculture is a crop that is grown in large quantities, usually for commercial purposes. The term can also refer to the practice of growing one type of crop in a field, or to the culture that results from it.  Monocultures are often criticized for being environmentally unsound, as they can lead to soil depletion and water pollution. They can also be more susceptible to pests and diseases than other types of crops. A polyculture is an alternative farming system in which multiple crops are grown together. This can be anything from a few different vegetables in the same garden bed to a large-scale farm with a diverse mix of crops and animals. There are many benefits to polyculture farming: It helps to mimic natural ecosystems, which are more efficient and resilient than monocultures. Growing multiple crops together can help to improve yields by providing complementary nutrition and pest control. Polyculture farms are typically more biodiverse than conventional farms, supporting a greater variety of wildlife.  The Future of Farming Jared also shared his view on the future of the farming industry: "The future of farming looks bright, with more and more people interested in learning about and participating in regenerative agriculture. This type of farming is not only environmentally sustainable but also has the potential to provide nutritious food for communities on a local level.  “In order to make this happen on a global scale, however, we need to continue to educate people about the benefits of regenerative agriculture and support those who are already practicing it." We invite you to listen to this amazing episode of the Awesome Health Podcast. EPISODE RESOURCES: 10% discount code wadelove at sunpotion.com on the summer solstice serum(or on any of their products by emailing Jared that code at love@beherefarm.com) Website Instagram

Tommy Newberry is The New York Times and Wall Street Journal bestselling author of The 4:8 Principle. He is the founder and head coach of AchievingOPTIMAL, an organization focused on helping Christian entrepreneurs and their families maximize their full potential. Tommy is also the author of the motivational classic, Success Is Not an Accident, 40 Days to a Joy-Filled Life, I Call Shotgun, Think 4:8, and The Daily Guide to a Joy-Filled Life. He's appeared as a guest on over 200 radio and television programs, including Fox & Friends, The Lou Dobbs Show, Your World With Neil Cavuto, Janet Parshall's America, The Fox News Strategy Room, and many others. Tommy's annual Couples Planning Retreat, held at luxurious destinations such as Blackberry Farm, Palmetto Bluff, and Barnsley Resort, takes world-class planning tools into the family realm allowing husband and wife to design a more intentional, simplified and enriching life together. He lives in Atlanta, Georgia with his wife, Kristin. They have three boys, two out of college, one married and the youngest still in high school. Episode Talking Points Growing up and learning the 4:8 principle The 4:8 principle Budgeting the things you put into your mind Building sustainable habits Optimal vs. doable "You are a beautiful, wonderful child of God" Defining success Resources The 4:8 Principle --- Support this podcast: https://anchor.fm/the-monday-christian/support

Show Notes: https://wetflyswing.com/334 Sponsors: https://wetflyswing.com/sponsors Henry Winkler, an actor, author, producer, and angler, is here to chat about fly fishing, Happy Days, and his incredible life. We find out what it felt like to get offered the movie, Grease and why he turned it down, how he got the role in the HBO show Barry, and how he managed to do great things while being challenged with dyslexia. We dig into his books and movies - how they came to be and the inspiration behind them. And we discover similar truths about fly fishing and acting.  Show Notes with Henry Winkler 02:55 - For the past 10 years, Henry has been fishing in Swan Valley, Idaho 05:20 - Double hauling is the most tricky thing for Henry. He's been fishing since 1986 but he's never done a double haul. The second most difficult thing for him is the rules: the things you need to do in order to place the fly in the place you need it - mend, strip, watch, strike 07:20 - The truth about fly fishing and acting for Henry 09:00 - Henry's wife, Stacey Weitzman is also a good fisherwoman 10:55 - For a long time, Henry didn't think he was capable of dry fly fishing, then one day he started dry fly and became successful at it 12:30 - Henry describes the guides that he's had 15:09 - Henry and Lin Oliver wrote 39 novels for children 15:15 - Henry also wrote a book about fly fishing called, I've Never Met an Idiot on the River. This was originally published in 2011. 16:30 - Henry recently won an Emmy for the TV series, Barry - an American black comedy crime drama thriller 17:20 - MacGyver was the first show Henry produced because he couldn't get hired as an actor 17:55 - Happy Days introduced Henry to the world. He used to receive 55,000 letters a week and people welcome him to their homes all the time. 20:30 - Henry, who played principal Himbry in the movie Scream, was asked to go uncredited because the producers did not want to detract any attention from the younger, lesser-known actors 23:05 - Hank Zipzer: The World's Greatest Underachiever - is a story about a boy who has dyslexia. Henry also considers himself dyslexic. 27:15 - Henry's favorite fly pattern is called the Winkler - it's a pattern that someone made for him when he fished a river in Blackberry Farm, Tennessee. It's like a little mayfly. Unfortunately, we don't have a picture. He said it works well. 29:28 - Henry tells the story of when he went to New Zealand for 10 days to fish. He was sponsored by an outfitter. His favorite trip though was when he went to Argentina. 32:00 - Henry was offered the role of Danny Zuko for the movie, Grease, but he turned it down because he played Fonzy for already 10 years and he couldn't sing 33:20 - Henry tells the story of how he got the role for the TV series, Barry. His son Max directed his audition. Conclusion with Henry Winkler So there you go..  Henry Winkler, the man, the myth, the legend. Words can't describe how happy I am to be able to speak with one of my childhood idols.    Thanks to Fonzie and Happy Days, lots of people had a wonderful childhood. Henry is proof that a disability can't stop you from doing great things. So thank you, Henry. I hope you live for as long as you wish. See you on TV! Eyyyy! Show Notes: https://wetflyswing.com/334

With Knox Mason preparing for its final day in business July 2, chef Matt Gallaher is planning to regroup and take it easy – a strategy he might have picked up while cooking for The Eagles. Gallaher joins the podcast to talk about his journey from learning chef skills at Blackberry Farm to making meals for rock stars and the Tennessee governor to opening his own culinary concepts. Plus, we talk about what kept Knox Mason from surviving the pandemic and what's missing from the downtown dining scene. All that and a whole lot more on this week's episode of "The Scruffy Stuff," presented by knoxnews.com. 

We visit with Chef David Rule on his new project Trotter's Whole Hog Barbecue, Sevierville, TN. You may know Chef Rule from his former work with Dancing Bear, Blackberry Farm, and Walnut Kitchen. His current restaurant is The Appalachian, Sevierville, TN. Back in 20007, David used to help me load the huge compost bin from the main kitchen when I worked in the garden at Blackberry Farm. Unfortunately, it was not so easy to get help with that. Most people didn't want to deal with it. In addition, Fred Sauceman's Pot Luck Radio Series features a special appetizer found at Ridgewood BBQ in Bluff City, TN.

Love and Legacy. These two "L" words are what makes the long hours and the hard work worth it all in the end. Setting big goals and rising to new levels of entrepreneurship are frivolous endeavors if it doesn't serve a greater purpose. If you agree, this episode is for you! Welcome back to The Her Effect Podcast. Today Jaime joins us from her walk on the side of a misty Smokey Mountain. As the birds chirp in the background and the leaves crunch beneath her feet, listen in to hear how Jaime cast vision for her family. Hit play to hear about Jaime and Nathans's recent trip to Blackberry Farms, how they are raising their standards for parenting, how and why they prioritize investing in themselves, their framework for how to find God's vision for your children and so much more! Whether you are single, married with no kids, or in the thick of parenting, this episode will give you a few practical ways to tap into the heavenly vision for you and your loved ones' life. LINKS: What is the HER Effect? "The HER Effect is an ecosystem created to surround, equip, and support women everywhere as they rise, stepping fully into their journey of Becoming HER." Learn more: thehereffect.com Meet Jaime: thehereffect.com/about/meet-jaime Follow Jaime: Facebook Instagram YouTube Follow The HER Effect: Facebook Instagram MIG: migliving.com Subscribe and share The HER Effect with a friend: Apple Google Spotify QUICK EPISODE SUMMARY:  The importance of investing in yourself Overcome the guilt  Investing vs spending for yourself How to get a heavenly vision for your family The responsibility every parent has  It's time to take your dreams off the back burner The importance of during into your husband Set a new standard for parenting

Hiking in the Great Smoky Mountains is a beautiful and iconic way to experience the area, as well as a unique way to connect with nature and find tranquility. Today, our guest will discuss some of his amazing hiking adventures and the social media impact he has had on so many individuals.Creating Memorable Hiking and Outdoor Adventures in the Great Smoky Mountains Our host, Joseph Franklyn McElroy, is joined by our special guest, Johnny Osborne, an acclaimed long-distance hiker, adventurer, rock climber, and mountain biker, also renowned for his social media skills. With well over a million followers on various forms of social media platforms, Johnny is a master at creating memorable online hiking experiences in the Great Smoky Mountains –and throughout the United States –while documenting his accomplishments as a hiker. Johnny is especially passionate about promoting, protecting, and perpetuating the legacy of the Great Smokies Mountain National Park. When not enjoying various outdoor pursuits, Osborne resides in Alcoa Tennessee, where he manages his social media platforms and works with clients such as Blackberry Farm and Blackberry Mountain Resort.Tune in for this fun conversation at TalkRadio.nyc or watch the Facebook Livestream by clicking here.Show NotesSegment 1Joseph starts off tonight's show with of course his sponsor which is his own, the Meadowlark Motel! He mentions several upcoming events that you can find at meadowlarkmotel.com. Joseph also reads a poem by Lawrence Hall called “New Hiking Shoes for the Trail Ahead.” He transitions into introducing his guest, Johnny Osborne, an acclaimed long-distance hiker, adventurer, rock climber, and mountain biker, also renowned for his social media skills, with well over a million followers on various forms of social media platforms. He lives in Tennessee and is 20 minutes away from the Smokies National Park. He became passionate about outdoor lifestyles due to his fond memories with his family like going to the Smokies and bonding. Osborne became serious about hiking after being invited by his sister numerous times to go hiking with her. He used to run rather than hike while in college but once he went hiking with his sister again, it “ignited a fire” that made him fall in love with it again. He talks with Joseph about some intriguing memories hiking.Segment 2Joseph mentions Johnny's social media channels and how he talks about the leave no trace principles of hiking in many of his videos. This topic is about cleaning our environment, educating, advocating, and more when it comes to recreating responsibly. Johnny also mentions a nonprofit organization, Save Our Smokies, who are having an event on the weekend of Earth Day to clean the entire Smokies National Park. He also talks about the positive impacts of being a part of the hiking community like being the voice of information to provide knowledge about being safe. Joseph talks with Johnny about his impressive social media skills and having a big following. He wants to grow and create more educational content for his youtube channel. Johnny talks about doing challenges and taking on the South Beyond 6,000 challenge which he read about in an article. This challenge encourages hikers to climb forty 6000 foot peaks in the Southern Appalachian Mountains.Segment 3Johnny speaks with Joseph about his experience hiking in the Black Mountain Crest Trail. He also did the Great Smoky Mountains National Park nine hundred mile hike which includes going through all of the trails in the area. Johnny also speaks about doing the Foothills Trail Hike in the Appalachian Mountains. He talks about a funny moment of how on his first day on this hike, a huge storm came along. When this happened, he found a spot to camp and the next morning he realized that he was about only 2 miles from where he wanted to be. Johnny has hiked in many states and countries. He reminisces about the beautiful atmosphere when he hiked in the Rocky Mountains. When it comes to his social media, he refers to himself as someone who is encouraging and not an influencer. He differentiates these two terms as someone who is selling something (influencer) and someone who is coaching (encouraging). He says that it's about supporting and motivating others when educating people about hiking. Johnny also gives some of his thoughts about how other people on social media can grow their platforms and build a community. He speaks about being consistent in delivering relatable content.Segment 4In the final segment, Johnny speaks about being involved with the Blackberry Farm and Mountain Resort in Tennessee. He has been with them for 7 years and is an information technology manager at Blackberry Mountain. He says that they are opening up a restaurant at the brewery they have in the location. Johnny speaks about his passion about the Great Smoky Mountains and advocating for being responsible while enjoying recreation and memorable experiences. Other things Johnny also enjoys besides hiking is to go mountain biking or even kayaking. He talks more with Joseph about places he enjoys visiting in Tennessee and the Smokies. His favorite rock climbing spot for example is Ijams in Knox County. You can reach out to Johnny on Instagram at johnny onthetrail, as well as Facebook and Youtube with the same username. Johnny also shares with us that he has merch and the proceeds will go to nonprofit organizations and park charities. Joseph thanks Johnny Osborne for being on the show and looks forward to hiking with him some time soon!

For this episode we are joined by an old friend, Claire Balest, owner of Claire Balest Hair + Makeup who has worked all over the world for her work in the wedding industry. At a pivotal “crossroads” in her career Claire decided to branch out into her own business, and her path has been nothing but meteoric since then. In this episode, Claire talks about the nuances of starting her own business and how her go get it attitude drove her success. She also gives us some wisdom on how to build out a robust team of experts that translates to any field. Claire has made empowering her clients a central ethos for her business and a thoughtful refocusing of what beauty can be. The result is a stellar example of success in the industry!Highlights: An introduction to Claire and her work (00:00) Claire takes a different direction with her career (02:00) Claire's perspectives on building a great team, and empowering her clients (06:23) Finding the “right fit” with clients (13:20) Navigating the industry in the age of overwhelming information (19:20) Problems in hair and makeup that Claire is tackling (23:53) How Claire discusses beauty with her clients, deconstructing “perfectionism” (30:50) Lessons to take from the French and focusing on skin care (39:30) Claire's recipe for what makeup to use (46:20) Claire's message about beauty (51:15) Links:Dr. Jason Hall, MD Website: https://drjasonhall.com/ Twitter: twitter.com/jhallmd Instagram: https://www.instagram.com/jhallmd/ Facebook: https://www.facebook.com/DrHallPlasticSurgery/ Links Referenced Claire Balest Hair + Makeup: http://www.clairebalest.com/ Instagram: https://www.instagram.com/clairebalest/ TranscriptDr. Hall: Welcome to The Trillium Show, where we help you make the changes you want to see in your body, in your mind, and in your life. I'm your host, Dr. Jason Hall.Dr. Hall: So, welcome back to The Trillium Show. Today I have the distinct honor of being joined by Claire Balest. Claire and I have known each other for a long time. She is the owner of Claire Balest Hair + Makeup.She has been recognized by Martha Stewart Weddings, Brides magazine, all sorts of industry publications, for her work in the wedding field, in makeup. She has traveled around the world to do destination weddings at places where you would definitely recognize and is a fixture up at Blackberry Farm for their wedding events. So Claire, welcome to the show.Claire: Thank you.Dr. Hall: Now, you have been all over the world for work, and some of the places that we were talking about before we hit record, places like Aspen, the Yellowstone Club, the Bahamas. What's the coolest place you've been for work?Claire: It's not really a fair question, but I could give you a top three, maybe. Yellowstone Club is amazing; Montana has my heart, but I have to say we just did an event in Aspen at Kevin Costner's ranch out west, and it might be my favorite, simply because I thought I would run into Rip out there, from Yellowstone. I was hoping it didn't happen, but there's always next time. And maybe he's going to hear this podcast, and… I don't know.Dr. Hall: So Rip, if you're out there listening, an invitation is an order. So—Claire: [laugh]. I'm just putting it out into the universe. I mean, my husband knows. He said he would be honored. I mean, Rip from Yellowstone. I can't. Anyway, Brush Creek Ranch was amazing. Aspen was definitely an incredible destination to have worked.Dr. Hall: You have a background in the theater and have been working in film behind the camera after your theater career. And then I heard a story that you kind of had a pivotal turn, you know, one of these times in life where your life is headed in one direction, and a decision that may take you 30 seconds to make totally changes the course of your career. Tell me about that.Claire: Right. Yeah, so it was one of those crossroads where, you know, I had a job and I had a choice to make. I had a phone call about production with a production company that I had been trying to work with for a long time. And I had to choose between continuing to do what I was doing with this other company, which I was grateful for, but it essentially meant that I was breaking off and going on my own. And I actually had a conversation with the person that I reported to at the time, and she was like, “I completely understand your decision, but we just can't—you're not going to be able to continue working, you know, with us.”And so that was when I broke off and started working on my own. And that was it. I mean, it was truly one of those like, “Okay, I'm going this direction.” And it was just such an incredible decision. But it was truly a leap of faith, which any business owner understands. I mean, it is, like, a faith-based business, you trust that work is going to come to you and the right work is going to come to you, and it definitely has.Dr. Hall: I would imagine if you're anything like any of the rest of us who have gone out on their own and started their own business, that there were a lot of sleepless nights in there. You didn't have a set schedule when you made that decision. It was a one-time thing.Claire: Right. When I started doing that it was you know, I was freelance. So, you basically sit and wait for the phone to ring. But when you're good, you know, I always say talent is a given, but you have to really be present. You have to make an impression and show people who you are, which is to say, are you timely? Are you dependable? Are you always going to show up, no matter what? Are you looking out for other people on the team? And I am just inherently one of those people and that's just how I work, and so that kind of spread rapidly and people started passing my name around, and it grew from there.Dr. Hall: That's a great answer and said with a lot of confidence that people starting out could look at and say, “Well, you know, of course. She's Claire Balest; she's successful now.” Did you feel that same way? A week after you made that decision?Claire: Did I feel the same way?Dr. Hall: Did you have that same level of confidence in yourself, a week after you made the decision to go out on your own?Claire: I didn't have the perspective a week after I made the decision. I didn't even know that what I did, that who I was unique. Which is to say, you know, I'm at the stage in my life where I realize that most people aren't going to go above and beyond, right? They're going to do the job and they're going to leave. And I just—that's really not in my DNA.I am a great wingman. I'm a great person to work with because I'm looking out for the people, not even on my team, but the people on the crew, or the—you know, how can I help? So, I didn't have the perspective to know that it was all going to be okay, that the brand was going to grow into a brand far bigger than I had ever expected, but it was just one of those, like, left foot, right foot, breathe. Keep doing the right thing, and, you know, hopefully, eventually magic happens.Dr. Hall: I think it's obvious that it did. And one of the really interesting things that you just said in that answer was talking about the perspective that you've gained over time, and how important that taking care of the team was, but also how rare it is for people to actually show up and give 110%.Claire: Right.Dr. Hall: You've built a great team. How do you pick people that are going to give 110% like you do?Claire: That is the magic question, isn't it? I mean, everyone's looking for these perfect employees. I have to say, there's not a perfect answer. I've had people come out of the woodwork, and find me, and pursue me. There's a difference in people saying, “Hey, you know, I really want to do hair. I want to be a makeup artist. Can I shadow you?” No, you have to touch 1000 faces a day, and grow, and make mistakes, and make good choices and bad choices, and then you come and work on the team. That's not how you become a makeup artist or hairstylist.The people that have sought me out have just… there's something about, like, their email that just clicked with me that I thought this person understands. Like, the way that they're talking to me is unique, and so, you know, have a phone call with them and see how that goes. I always tell my team, like, people don't remember what you did to their hair, they don't remember the color lipstick you put on them, but they will always remember how you made them feel in the chair. So, the way that we work to make our clients feel is empowered, is special, is beautiful, is you know supported. And, you know, finding those people that ascribe to that same mentality is difficult, but somehow I've done it. They all kind of came to me differently.Dr. Hall: That your business is principle-based, here in your answers, we're talking a lot about making people feel empowered, making your clients feel empowered, and basing what can be seen as very superficial business—much like cosmetic surgery [laugh]—Claire: Absolutely.Dr. Hall: —but making that about making people feel better, I think is very unique. And how did you come to that? Or is that just you?Claire: I think it is just me. But it grew over time to where I realized that one of my superpowers is to champion my clients. It's just something that I have grown to realize that they need and that I am able to do well, and it goes far beyond hair and makeup. There's so many women who sit in my chair and just start to tear themselves apart about, you know, “I need a facelift, I need injections, I need—oh my goodness, look at my skin.”And it's just like, they can't sit down in peace. They're just tormented by maybe they think that I'm looking at them and criticizing because I'm in their personal space. Years of seeing women do that has caused me to completely reframe the way that I see myself and the way that I see other people. Because we don't need to do that. We don't need to do that to ourselves, we don't need to do it to each other.This idea that we're not okay the way that we are and that there's something out there that we haven't gotten to yet, but if we just did that, then we would be okay is, you know, sad and endless. So, I see beauty in everyone that sits in my chair. I try to speak beauty to everyone that sits on my chair. When I start working on different areas of their face. I'll speak to it, “Your skin is amazing.” Or, “You have the longest lashes,” or, “Your eyes are the most incredible color.”I think that it's important to speak it because it allows them to reframe the way that they see themselves. Because they're not looking for what's right about themselves; they're looking for what's wrong. So, part of my job is I feel like I should call out beauty. And so I do. Much to my—my husband is always like, “Can we just order dinner? Do you have to tell the server how beautiful her brows are?” “Yes, yes, I do. And then we'll order dinner.”Dr. Hall: That is so refreshing because we both are in an industry where people come to us because they either want to improve something that is already there or because they are unhappy with a part of themselves. And realizing, recognizing, and pointing out people's natural beauty, I think goes a long way towards reframing a conversation about beauty, across the board. Because it's there in everybody. And one of my questions for you is, you do hair and makeup, and so you're probably more qualified—or here more than just about any therapist out there—Claire: Absolutely.Dr. Hall: —about people's insecurities. How do you speak to that to your clients?Claire: You know, it's part of a way that I get to know them. Let's say that we're speaking about one of my bridal clients, or someone that I'm going to work with more than just one time, it's going to be over the course of months, or four days. I am always studying my clients. When I talk to them—I'm sure you do this—when I talk to them, I am trying to glean as much information as I can about the way that they see themselves, what they like about themselves, what they dislike about themselves, what makes them feel beautiful, what doesn't make them feel beautiful. And I'm storing all that away and trying to figure out the best way to come alongside them and support them.So, if I can become aware of their insecurities ahead of time, I'm going to be able to support them better over the course of, you know, our four days together at their destination event, better than if I was just picking out lipstick shades for them. All of it goes hand-in-hand and all of it goes towards their overall experience of what happens in the makeup chair. They don't know all the psychology that goes into it. They don't need to know all the psychology that goes into it. They need to walk away feeling like their hair and makeup team was their ride or die, and that we had their back until the very end. And we have developed these inexplicable bonds with our clients as a result of this. And so many of our clients tell us that their favorite part of the weekend was in hair and makeup. I don't think that's an accident.Dr. Hall: That's awesome. I think that's testament to what you do and how you treat the clients that you work with. When you're interviewing a client or a client is interviewing you—and you can explain to me how that process works—are there people that you interview to work with—or that are interviewing you to work with that don't share those same feelings? And how do you deal with that situation?Because that happens—and I'm asking that partly for myself because that happens in my office fairly frequently. People come to me with requests that are—while they may be physically possible, may not accomplish the goals that they don't even know that they have for themselves, yet. And so how do you deal with that situation?Claire: You know, I think initially, I thought that I was supposed to book every client. Now, I have come to the place to realize that I shouldn't book every client. There is a great hair and makeup team for everyone; it's not necessarily always going to be us. And I think that you learn that through working with people who perhaps have a different—a very different aesthetic than you, and you feel like you're really not doing your best work and giving them what they want most because that's really not what you're known for. I am known for natural beauty, glowing skin, barely-there makeup.We can definitely—you know we love to play around with more dramatic looks over the course of the weekend, depending on what the party is, but for the most part that is what we have come to the most sought after for. So, as a result, when people come to us and they want something completely different, yes, it can be done. But if the client just isn't the right fit, or if the aesthetic isn't the right fit, I don't have a problem directing them somewhere where I think that they would be happier.Dr. Hall: I think that's a good way to answer the question. The right fit, though, really is something that I'm interested in learning myself because, like you, our practice has the same issues. And I'll be honest, I'm still looking for the best way to deliver that message. Because it's a hard message to deliver.Claire: I think it's more coming from an angle of what's best for them. Not that, you know, you don't like what they're wanting—whether or not you do—and just being honest about what you do and what you do best, and empowering them to make the decision about maybe there's someone out there that does what you're looking for better than what I do. I mean, I'm certainly not attempting to advise you from a medical perspective.But yeah, if I mean, if you can tell that it's not a good fit, then I like to hand people a solution and say, “Here's where I would go. I think this person would be a great fit for you. I want to make sure that you feel supported. I want to make sure that you get exactly what you're looking for.” But I will say that my team and I, for the most part, you know, I believe that like attracts like, and so many of our clients come to us because of what we really do best. And that situation is not the norm.Dr. Hall: I'm sure you get clients that come in armed with YouTube and Pinterest and things. I've heard you say, in other places that—you liken YouTube and Pinterest, to the WebMD of the aesthetic industry, which I thought is hysterical—Claire: It is.Dr. Hall: —and true at the same time. [laugh].Claire: It is exactly the same thing. It's way too much information for the general public. They're only going to hurt themselves with it. It leaves everyone confused. They're all diagnosing themselves with cancer. They're all trying to contour from some video that they watched on—I mean, it's too much we need to shut the platform down. Do you think we can do that together? Should we, like?Dr. Hall: Maybe. I don't know—they may hear this and de-platform us, and we have to find something else.Claire: We're about to be canceled right now.Dr. Hall: Yeah. [laugh].Claire: But yeah, it's too much information. I don't feel like our bridal clients, that doesn't so much come into play there. It's more when women are trying to learn how to do their makeup, they are so inundated with information that they can't figure out what they're supposed to do. I mean, we are so filled with information from the second we wake up to the second we go to bed, we don't know how to filter any of it, and we're going on and seeking more.And it's just—you know, I try to be a voice in the beauty industry that uncomplicates things. I totally believe that the beauty industry is one of the most confusing places ever. It makes billions of dollars off of keeping women confused. There are some great brands out there, there are great products, but for the most part, we don't know how to navigate that space. And I like to, kind of, be a voice that will uncomplicate that very complicated industry, and simplify it, and just say, “Here are the things that you need.” It's very, very basic.Which is how the beauty box came about, where I customize boxes for my clients, or for people who just want the basics, their every day, tell me a few products that I need that are just going to make the most difference. They don't need 20 products. They don't need 10 products. I think five products for everyone is—it's different; not everyone needs the same five products, but I have a way that I customize products for people, and it's kind of like a lesson and a box. And it's my way of, kind of, demystifying the industry to a place where you don't have to go into Sephora and try to navigate a store that has hundreds of thousands of products in it. Let me tell you what I would recommend.Dr. Hall: The beauty industry is incredibly confusing, and makes a fortune every year keeping people confused because confusion leads to panic-buying, leads to filling your makeup cabinet, filling your bathroom with makeup and skincare products, and all sorts of things you don't need.Claire: Right.Dr. Hall: And that's one of the things that I'm trying to do with this show is educate because our industry, plastic surgery industry is very similar. And one of the earlier shows, talked about breast augmentation specifically because that is our equivalent in the surgical space because women will come in having been all over—probably from one end of the internet to the other—gathering research from who knows where, and come in and sit down in my office with a bunch of pictures and essentially, tell me how to do their surgery. And it's because Google has made everybody think they're an expert.Claire: Right. Well, and there's no barrier to entry on the internet, right? There's no one screening. You can put anything up there, any pictures, any—you know. And that's research. I love that you said they've done their research and they come in. Well, who's doing the research on the research? It's all just unfiltered information out there that is, I think, doing more harm than good.Dr. Hall: I totally agree. That being said, do you have clients use Pinterest, or YouTube, or Google to bring in photos of things that they like?Claire: Absolutely. I think Pinterest, and Instagram, and image-driven platforms are wonderful tools for people to communicate what they like or what they don't like. I think it's very helpful to have inspiration images but to know that those can't really drive the engine. It's just inspiration; it's just a tool. Hire people who are going to give you the end result.Don't give them a picture and say, “Do this.” Just say, you know, “This is something I gravitate towards. I'm really not sure what it is about it.” Because a lot of times, a client might bring in a picture of a model with a smokey eye and say, you know, “I love this. It's just so natural.”Okay, perfect. Let's unpack that. What she's really talking about is the skin. Maybe it's like, beautiful lighting, and the model has on very natural lip and her skin is gorgeous. But she has a smokey eye. If I didn't ask more questions, my client is going to end up with a smokey eye. And I'm thinking, “Well, she thinks that's natural.”It's all about the consultation. It's all about reading our clients' minds. And they don't have the verbiage; they don't have the context for understanding what it is that they want. They know what they don't want, but it's our job to interpret what they're bringing us, what they're thinking, what they're hoping to achieve, you know, we have to pull that out of them.I can't blame her if she shows me a picture and I recreate that picture. That's not her fault. That's my fault. You know, I think the consultation is everything, talking to our clients is everything because we can really get to the heart of what it is that they're hoping for by asking more questions, instead of assuming that they're not the expert. We're the experts, so it's our job to really get to the heart of what they're wanting.Dr. Hall: I couldn't agree with that more. I tell my own patients, when we start having these conversations in consultation, is that your result happens in the consult. The operating room, the makeup chair, that's time for execution, but the result is planning, it is consultation, it is all the boring stuff that happens before you actually sit down in a makeup chair—Claire: Right.Dr. Hall: —lay down on the operating table. That's the important part.Claire: I mean, I have to say ours is slightly less permanent. We can change a lipstick color. [laugh].Dr. Hall: [laugh].Claire: But yeah, I see where you're going. Yeah, it's all about the consultation.Dr. Hall: Yeah. And so taking the time and setting your client—your patient—up for success by having a beat getting into the psychology of what they're trying to accomplish and why is so important. So, let's shift gears, we've kind of gotten really deep, which is good.Claire: [laugh]. Have we? [laugh].Dr. Hall: I love it. I love it. Anytime you get a plastic surgeon and a makeup artist sitting here, talking about psychology—[laugh].Claire: Right. We may need to take a break.Dr. Hall: We may need to take a break. But I do want to shift gears and ask you about some aesthetic things because there are a lot of things that you take care of that I take care of as well. One is eyebrows. And women have been pulling eyebrow hairs out—Claire: [laugh]. “Pulling out.”Dr. Hall: —for—plucking—Claire: Yes.Dr. Hall: The term.Claire: Yes.Dr. Hall: Plucking is the—Claire: I'm looking at you right now. You're not doing that. So—Dr. Hall: No, no. I have bushy, like, Burt and Ernie eyebrows.Claire: [laugh].Dr. Hall: But what problems are you seeing that you are trying to correct with makeup?Claire: We're mostly trying to create full brows these days. Most clients have overplucked their brows, and what we are doing is going in and filling them back in, trying to recreate a full brow, which is very on trend right now. And honestly, I hope it stays that way for forever. A child of the '90s, I overplucked my brows within an inch of their lives, and there's no hope for me; it's all makeup.But this younger generation, they need to leave their brows alone. They don't need to be plucking. Full, feathered brows are what's beautiful, and truly, we can shape them a little bit, but a client's best look is what she's born with, and shaping those slightly. But the brows are everything, the brows frame the eyes, so it helps to kind of ground the whole look. I think that brows are one of the five products, I would say for sure that everyone needs, unless they just naturally have full brows. We all need to, like, play up our brows a little bit more so that everything else is balanced on the face.Dr. Hall: How much does shape matter? Because from a surgical standpoint, what has happened with the brow fullness, unless we're talking about hair transplants—which is certainly an option—is kind of in the past. What we're looking at is position and shape. How important is it for you when you're doing a wedding when you're helping a client with makeup to get the shape right? And what shape are you going for?Claire: It depends on what their face is. It's very different client to client. It would be like me asking you the same thing, right? I look at a client and it's a completely different canvas and I'm working with what they have, their features, and I'm creating shape around them. That being said, some people are so used to being overplucked that they can't handle if I were to give them a full brow. They couldn't handle the way that looks.So, I do take into account clients' comfort levels with how full I'm going to take their brows. But full brows are it. I love a full brow. I want the full brows to stay. I hope that we never go back to the plucking. To the arched, overplucked brow.Dr. Hall: I do too because those are—for us—are difficult to get right because there's not much there to shape and position. And in some ways, it gives the surgeon a little bit of a free pass because there's not much there to alter. You know, when we're talking about surgical brow reshaping, a lot of it is position-related and shape-related. And that's where you see a lot of these surgical misadventures where the people have these constant surprised—Claire: Right.Dr. Hall: —look on their face, from trying to overcorrect and exaggerate that arch. And really, I feel exactly the same way you do in terms of what is beautiful, what is pretty, is something subtle.Claire: Right.Dr. Hall: You want a little arch, but it doesn't need to be exaggerated. It doesn't need to be a look of constant surprise or shock.Claire: Right. I think it's interesting. When people look to what's beautiful, they're looking at other images. They're rarely looking at themselves and thinking what is it I can play up about myself? What are the things I love about myself? What are the features I love about myself? What are ways that I can enhance those features?They're looking to change their look entirely based on other images or other people that they see. So, for me, I love to celebrate the beauty within each client. I mean, forgive how cliche that sounds. But for example, when I have someone who's covered in freckles, right, a beautiful ginger who's covered in freckles, I am never going to try to cover her freckles. I want that to come out. I mean, that is a signature statement in and of itself. I want to give her beautiful skin. I don't want to try to mask or hide anything.And you know, it'd be like for her to look at someone else and say, “Oh, but if my skin was”—you know, well, that's unrealistic. It's unattainable. I think that we need to be looking more at ourselves for inspiration on what beauty is and on how we can be our own unique beauty rather than trying to create it off of something we saw on Instagram.Dr. Hall: That's so true. That is so true because what that ends up setting up is this endless cycle of chasing something else, of chasing some unattainable image of self, of whether it's eyebrows, or cheeks, or lips, or breasts, or stomachs or—because what I think what a lot of people don't realize is—and maybe I'm off base on this—is that a lot of stuff on social media is heavily edited.Claire: Oh, yeah.Dr. Hall: And so the images that people are bringing in, you know—certainly the things that I see—are airbrushed or Photoshopped to within an inch of their life, and there's no way to make that happen in real life.Claire: Right.Dr. Hall: And so part of my consult is actually being a photo critic.Claire: Absolutely. And helping them unpack, like, what's actually happening in the image.Dr. Hall: Mm-hm.Claire: Right.Dr. Hall: Yeah. How do you talk to people? Kind of, getting back to what I think is a very unique view of beauty and addressing each person individually, talk to me about the conversation that you have with somebody who is sitting in your chair and beating themselves up because they don't like their skin, they don't like the way their eyes are shaped, or their lips are too thin. Walk me through that conversation?Claire: Like how I would start to do their makeup or—Dr. Hall: No, how do you talk to them? How do you get those people, those clients of yours that are very hard on themselves? How do you get them to start to flip that script around and start to see the natural beauty in themselves, to allow you to be able to bring that out?Claire: Right.Dr. Hall: Because that speaks to the psychology of what we do and how do you have that conversation. Because I have very similar conversations in my office every day, and I'm interested in what conversations you have.Claire: So, when a client sits in my chair, I can almost instantly feel their energy, how they feel about themselves, the way they present themselves, just from the way that they're sitting, or the way that they hold themselves; it's a whole vibe. And I will start asking questions, I will start talking about what we're trying to achieve. When I register that there is a client who is in the depths of self-dislike, I will start really trying to buoy her with affirming things that I see about her that I like. I will never just make things up, but there are always things, there is always beauty. And so when I see it, I'll speak it to her and try to just start building that up, build the trust level.There are times where clients are so self-deprecating, that I will—I'm a very touchy person, I will put my hand on their leg and I will be like, “Not in my chair.” You know, you are not allowed to talk about yourself that way in my chair. Or we'll start—you know, I'm incapable of being too serious. I don't know if that's come across yet here, but I really tried to make them feel comfortable. I tried to disarm them.You know, it is a very vulnerable thing to sit in someone's face and be in their 18 inches, and they're thinking I can see every aspect of what might be wrong with their skin, or their, you know, whatever it is going on that they don't like about themselves, so I instantly want to make them feel like I am on their side, that I am not criticizing whatever they feel is going on. And I just look for ways to support them. Because in a situation like that, it is not about the makeup. There is a lot more going on. I'm never going to be able to affect the way that they see themselves just from makeup alone. If I can affect it at all, but I can certainly try.Dr. Hall: Yeah, like I said, there's another area where our careers and you know what we do in consultation really is very similar because I see the same types of things. And there are some people who you can do a wonderful job, get a wonderful outcome, but because of what's going on inside that patient's head or that patient's heart, it's not going to affect—Claire: It's lost on them.Dr. Hall: Yeah, it is.Claire: They don't experience it the same way.Dr. Hall: Right.Claire: Well, and I think that's an interesting segue into, like, let's talk about perfectionism.Dr. Hall: Mm-hm.Claire: I told you before we started recording that there needs to be a divorce between the idea of perfectionism and what beauty is. Like, if you think about that long enough, your brain is going to start to melt. How did we ever marry those two ideas: Beauty and perfectionism? They're completely separate entities, and yet, we're all—in our culture anyway—our society celebrates this very unattainable idea of perfectionism.It is very American and we don't celebrate individual beauty. So, I think the fact that we are the experts—so we get to, as business owners, as the experts within our respective fields, we get to kind of drive the narrative about what we see beauty is, and communicating that to our clients, to our patients, and creating our own movements.Dr. Hall: The topic of perfectionism comes up daily. And around my office, it's the P-word. We don't talk about being perfect. Because perfect is, like you said, is an unattainable goal.Claire: It's unattainable, and it's unidentifiable, and yet we all use that word all the time.Dr. Hall: Mm-hm. You can't identify something that's perfect because it's a very subjective term.Claire: It is very subjective. Perfect to me is very different than perfect to you.Dr. Hall: Right. And we're beauty comes into that—you can nerd out on, you know, the golden portion, and all the measurements and all this other stuff, but at the end of the day, just like perfection isn't—beauty is subjective. And really, beauty for an individual has to do with their own feelings of themselves, not how their eyes look, not how big their breasts are, not you know, whether their jawline is nice and defined. You know, those are nice things to have, but they don't necessarily make beauty.Claire: Right. And they aren't necessarily perfect. I feel like such a small voice in an abyss of this movement in our culture of perfectionism, so I realize that, like, I'm yelling into the void here, but I really believe that if we could spend all the time—at least women—if women could spend all the time on other things besides self-criticism and this sprint towards perfectionism, we could literally solve the world's problems. I mean, we spend so much energy chasing after things that are completely unattainable. I mean, you probably don't experience it because you're not a woman, but, like, women—all of the women out there listening, they know what I'm talking about. We spend so much useless time thinking about what we should change about ourselves instead of celebrating, celebrating things about ourselves. And regardless of what we all look like there's always things to celebrate.Dr. Hall: Oh, absolutely. And I think before we pressed record, we were talking about the French, and they're this celebration of, really, of life is really what it boils down to—Claire: Absolutely.Dr. Hall: —is celebrating life. You can go in the internet, research on the internet, the number of articles written about French women and their croissants, and their wine, and their cigarettes, and all the things that are taboo for us—Claire: Right.Dr. Hall: —you know, you're supposed to do that because you want to look good. You don't want to eat carbs. Cigarettes are bad for you—cigarettes are bad for you, though. I mean, I'm a doctor. Cigarettes are bad for you. But—Claire: [laugh]. The French aren't going to get away with that one.Dr. Hall: No, they're—Claire: We're going to go ahead and shut that down.Dr. Hall: No. But about how they enjoy their life, and they enjoy their life despite the fact—it's almost like despite the fact that they do all these terrible things, they still manage to enjoy themselves.Claire: Right.Dr. Hall: And that's a mindset that has nothing to do with what's in your glass of wine or—Claire: It's so true.Dr. Hall: —or what croissant you eat.Claire: It's funny, Barbara Close, who was the owner and creator of Naturopathica, said, “Everything in moderation, including moderation.” I went on a retreat with her, and she said that and I thought, “That is so true.” And I think the French really embody that whole mentality of just everything in moderation, including moderation. You know, Americans are the opposite of that.Not to hate on the Americans, but you know, we overcomplicate everything. Everything is overdone, overwrought. And you know, the thing that we are so obsessed about—at least I am so obsessed about with French beauty is the simplicity, the lack of perfection. It just seems effortless. Whereas American beauty is full of effort. Even that no-makeup makeup look is full of effort.And the French have just kind of perfected that imperfectly perfect beauty routine, Joie de vivre. They've got it down and we're obsessed with it. And yet we continue on the train that we're on going the other direction. But we're very obsessed with—and I think it comes back to we need to simplify. I think during the pandemic, we all streamlined our beauty routines, we all rethought what's really important that I do.Like, hmm, I think skincare might be more important than makeup, and so skincare sales are going through the roof because nobody's really wearing makeup because people are in masks and so people start taking care of their skin because they don't have makeup on. Which, by the way, is much more important than wearing makeup.Dr. Hall: That's exactly where I was going to go with that is, unfortunately, the skincare industry has followed right along with the makeup industry in trying to make skincare absolutely as complicated and difficult as possible when it doesn't need to be.Claire: Right.Dr. Hall: I spend a great amount of time in my office, essentially talking people out of buying a hundred different skincare products, there's about three that most people need.Claire: Right. You talked about it on your podcast last week, right?Dr. Hall: Right. In the aging podcast an episode or two ago. You know, there are three things that people need, and then it's a matter of restoring youthful skin to a point where it can age naturally. And we're not—we're essentially undoing years of ultraviolet and environmental damage. So, you know, we're not giving somebody perfect skin. You know, to get back to what we were talking about—Claire: Right. Doesn't exist.Dr. Hall: —doesn't exist. What we're doing is we're making skin healthy again, so that God's design can kind of keep doing its thing.Claire: Right. And for me as a makeup artist, I mean, you're thinking, of course, medically. I'm thinking, if a client sits down in my chair and they have done their job, which is to say they have taken care of their skin, I can do my job. But when they neglect their skin, and they sit down on my chair, I can't affect texture; there's nothing I can do. That happens long before they sit in my chair.If they do their job and take care of all of the things that they need to do before the wedding weekend, for example, then I'm able to make their skin look like they have no makeup on. But if they haven't taken care of their skin, you're going to see the makeup. So, I think about it from a much more cosmetic standpoint. And for me, you know, good skin, it's not age-driven. Again, back to French beauty.I love the idea of looking beautiful at every age. Your skin isn't suddenly not beautiful because you're 30, or 40, or 50 you know, I'm sorry, if Brad Pitt can be 60 now, like, what is 60.Dr. Hall: Is he really sixty?Claire: I think—isn't he 60? Is he 50? It doesn't matter. The point is, Brad Pitt—Dr. Hall: He's been around for a while.Claire: So, you know it's—age has been completely redefined. So, I don't think that beautiful skin is age-driven. I think that our goal should not be preserving our 20-year-old bodies or our 20-year-old skin; we need to look great at every age. Which again, is what French women have figured out. I think glowing skin, hydrated skin, those are, you know, the non-surgical ways.Dr. Hall: I agree with—I think what you're—where you're going with that is healthy skin—Claire: Yes.Dr. Hall: —is pretty skin—Claire: Is pretty skin.Dr. Hall: —no matter what age is.Claire: Right.Dr. Hall: I can't give somebody who is 60 the skin of a 20-year-old. If they've got genetics that keeps their 20-year-old skin through 60, that's awesome. But there's nothing that I can do that's going to turn back that clock. We can work towards making that 60-year-old skin really pretty, really naturally pretty.And that's one of the things that you had just talked about, looking good, looking like you don't need makeup because of the texture—Claire: Right.Dr. Hall: And things like that. That's actually one of the things that I love seeing in my office is the women that come in with foundation caked on and complaining that there are makeup cracks around their eyes, right, because it's so heavy. And they just—you know, they're looking for Botox. And then six or eight months later, they come in wearing powder or tinted sunscreen because they don't need their makeup anymore—Claire: Right.Dr. Hall: —because we've been able to make their skin what it should be at that age.Claire: Right. And it's counterintuitive. You know, like, so many people think like, “Oh, you know something doesn't look right, so they want to pile on more and more and more makeup.” The reality is, you need less makeup when your skin is looking great. The point of foundation is to even out discoloration in the skin; it's not to really affect texture change.So, that happens with skincare. And then if you need a little extra coverage, you know, my favorite is a tinted moisturizer, especially for women, I generally don't speak to age because essentially, we all want the same thing when it comes to makeup, but I will say that the older our skin gets, we obviously have more texture to it and less is actually more. Like you said, you see these women, you know, you're not sure exactly how to speak to it, maybe but, like, you know that her foundation just was not right. She had too much foundation on. She's not fooling anyone; it looks like foundation. Nobody believes that it's actually her skin.If your skin is looking great, you need less of everything. So, a tinted moisturizer is actually the best choice for women as we age. It's not going to sit in lines. It's going to give us just enough coverage to even out any excess redness or discoloration in the skin, but essentially, it's going to allow your skin to come through and to not sit on top of the skin.Dr. Hall: I don't even know where to go with that.Claire: [laugh]. Sorry.Dr. Hall: Agree. Completely agree. I completely agree with all of that.Claire: I concur.Dr. Hall: I concur. So, other than a moisturizer, which you just talked about, what are things that every woman needs? Because I know people are going to look at the title of this, they're going to see your picture, and they're going to say, “I want to tips for makeup.” So, what are some things that most women are going to benefit from? Because if most women are like most women, they've got a makeup cabinet that full of junk that they've been sold when they walk through Sephora or Ulta—Claire: Right.Dr. Hall: —that they don't need.Claire: Right. And they get home and they're like, “Wait. What was this for, again?” And then it just sits—Dr. Hall: Why did I spend $300 on this?Claire: Right. Right. Yeah. First of all, I want to empower everyone listening with the fact that you do not have to buy what you're being sold when you go to either a department store, or Sephora, or Ulta. I guess everyone's buying online now so maybe they're not being, you know, sucked into the sales pitches, but it is so hard to know what to buy when you feel like you're being sold. So, you don't have to buy anything.So, the other thing, nine times out of ten, every woman needs a great under-eye concealer. There's always that one person who's blessed with great genetics and they just don't have any discoloration or darkness under the eyes, but for the most part we all could stand to be brightened a little bit under the eyes. So, a good under-eye concealer, and typically I like for those to be peach or pink-based, so that's going to cut any you know gray, green, blue under the eye. It's going to cut that discoloration and brighten and lift under the eye. And I like multi-use products, so like a lip and cheek, you can use the same blush color as a lipstick.If you have a cream blush, and a little pot, you can put that on your cheeks and pop some on your lips, and two products in one. I think we all need a little brow help unless you naturally have full brows. A brow pencil, or even easier is a wand that you can deposit pigment on and brush through your brows to get just a little extra tint especially for blondes or gingers, they tend to need a little bit more color and their brows because they're so fair. And a mascara. But you know, if I could only pick two things, I would say an under-eye concealer and the lip and cheek product.Adding color to the lips and cheeks. Gives that youthful—you know we all have more color when we're younger, right? And our lips and our cheeks, you want to look like you took an invigorating walk. So, all the color that, you know, the flush that comes to your cheek when you exercise, place that on the apple of your cheeks and put it on your lips, and it does a whole, whole lot, goes a long way.Dr. Hall: It also serves to highlight those areas that tend to lose volume as we age.Claire: Absolutely.Dr. Hall: So, in some ways, faking a little bit more cheek volume, which is very youthful.Claire: Faking. You say faking; I say playing up.Dr. Hall: You say playing up? See?Claire: I can't—Dr. Hall: You say ‘po-taa-to,' I say ‘po-tah-to.'Claire: [laugh]. But you know another tip for aging skin. And again, generally don't speak to age, but anytime you put an illuminator or something that has a glow to it, or something that has pearlescence, or—God forbid—glitter in it, if you put that on your cheekbones and you're concerned with texture in your skin, what is that going to do? Highlights or draws attention to whatever area that you use it in. So, if you put it on a heavily textured area, then it's going to bring that area out.So, I might recommend not using—you know, use something that has hydration to it, that's going to add a glow that looks like it's coming from within, but maybe don't use a pearlescent topical highlighter. Does that make sense to you?Dr. Hall: It does. It does, yeah. Very well. Very well. So, I'm still thinking about this two-for-one product and I'm—Claire: Your mind blown.Dr. Hall: My mind is blown. I'm also—you've inspired me. I'm going to, on the way home today, I'm going to go buy one of those, like, shampoo-body wash combos.Claire: [laugh]. It's the same idea.Dr. Hall: Same—Claire: Yeah.Dr. Hall: Totally same idea.Claire: See, women are masters at multitasking. So, we just continue to blow your mind about how we can multitask.Dr. Hall: I think if most guys take any more shortcuts to their daily grooming routine, like, it would be a bad place to live.Claire: Right.Dr. Hall: Yeah.Claire: It's over.Dr. Hall: Yeah. Yeah. Because you live with three of them, so—Claire: I do.Dr. Hall: —you know how that goes.Claire: I have two small boys and one large boy: My husband. And it's not pretty. It's not pretty in my house.Dr. Hall: I joke around that I'm my wife's oldest child.Claire: I say that same exact thing. But here's the problem. It's not a joke.Dr. Hall: No.Claire: It's the—it's the truth.Dr. Hall: No it is very, very true. Very true. So, I very much want to be respectful of your time, so we can kind of wrap this up. Is there one message that you would like people to take away from our conversation today?Claire: There are no industry secrets out there. They're all on the internet, right? We've talked about that. I think the secret is that it's not that complicated. I think that women need to not let the beauty industry overwhelm them and look for the simple ways that they can play up a few things that they like about themselves, and believe that is enough.Choose a few things that you like about yourself—which means you have to stop and identify a few things that you like about yourself—this is actual homework—and find a way to play that up. If you have great lips, if you love the volume in your lips, lip, and cheek color. Instantly going to bring so much life and color to the face. If you have great brows, play them up. If you have great eyes, play them up.But don't fall victim to the idea that you have to have all the things, that you have to be contouring, and highlighting, and wearing a smokey eye, and have these full brows, and have this—it's too much. All of it's too much. I think simplicity needs to be our goal, not perfection.Dr. Hall: I think that's a very profound message and one that I think we could all learn from. So, where can people find more about you?Claire: My website, clairebalest.com. My Instagram, clairebalest, pretty simple.Dr. Hall: Pretty simple. We'll link all that stuff in the [show notes 00:53:02], so that if you're listening and want to learn more about Claire, you can go there. Do check out her beauty box. That is the one thing that my wife asked for Christmas was one of Claire's beauty boxes. So, check that out; they're super cool. And, again, simplistic and designed to, kind of, bring the best of you out. So Claire, thanks a bunch. We'll have to do this again.Claire: Thank you.Dr. Hall: Thanks for listening to The Trillium Show. You can keep up with the latest on the podcast at jhallmd.com. Be sure to follow us on Spotify, Apple Podcasts, or wherever you listen to podcasts. If you want to connect with us on social media, you can find us at @jhallmd on Instagram and Twitter and @DrHallPlasticSurgery on Facebook. Remember, be the change you wish to see in the world.

"Checking In" is a show on the Milenomics Podcast Network where I usually chat with members of the community about some specific trip, loyalty program, or method they've been using to generate points & miles. Today's show is a little different because my guest is Milenomics founder Sam Simon. And since it's a Disneyland trip report and totally "above board" we're releasing it here on the No Annual Fee feed. I once read a post on a forum somewhere questioning whether, in times when our country and the world can seem so divided, is there anyhting we can all agree on? The first answer that popped up was Disney. Which quickly and definitively led to follow-on posts where it became clear that Disney [as a travel destination] is just as devisive a topic as anything else we might discuss. Sam lives in Southern California about 20 minutes from Disneyland. He's been there in the past, has some familiarity with the attractions, and casually keeps up with the latest developments in the Disney fan base. With two young kids, their family is somewhat interested in visiting the park but they are by no means Disney enthusiasts. So this trip report is a story about what it's like for a casual guest to engage with a travel and entertainment destination with a built-in community of fanatics that see Disneyland as their park. A place where familiarity with operating procedures, desirable dining options, and experience with their own group's preferences are all leveraged to maximize the experience. The trip report is in two parts, before and after. We discuss... Lodging Even when living close to the parks it can pay to book a nearby hotel for naps and relaxation. The Disney hotels are famously overpriced, and in Anaheim third party hotels are very close to the park. For a one-day park visit, does it make sense to book a hotel the night before, or after? What about early check-in/late check-out availability? Sam found a unique option in The Westin Anaheim Resort just south of the park that happens to be an Amex Fine Hotels & Resorts property. We discuss the pros and cons of the property. Lines With young children especially lines are consistently one of the most annoying parts of any theme park experience. We discuss how Genie+ worked in terms of suggestions and wait time reduction. Dining We've heard reports of long wait times for mobile ordering, supply chain issues, and labor shortages. Dining is a big part of most Disney trips, and planning ahead is generally recommended. But with only a day to plan, are any of the better options be available? Related Listening Checking In w/Robin from Luxe Recess on New England Resorts, Blackberry Farm, Luxury Disney and OrlandoSeeptember 2021 Disney World Trip Report w/Joe Cheung These free episodes are just a sample of what's discuss more fully with a paid subscription: Hundreds of hours of additional content discussing creative ways to earn and redeem points & milesAccess to a vibrant Slack communityIn-person meetups Thanks for listening, and thanks for your support.

Mary Celeste Beall is the proprietor of Blackberry Farm and Mountain, the mother of 5, and an extraordinary woman. Mary Celeste's story of moving through loss to find strength and purpose as she stepped in to lead the family business is nothing short of inspiring.

Happy Friday everyone! We've made it to the end of the week! Yes! The sun is shining, and we have news, water and coffee for your morning. It's time for another episode of Jenettesplaining here on Good Morning Aurora; let's get into the news: - Our friends of Java Plus on Waterford are hosting a great event called Christmas At The Coffee Shop on Saturday, December 11th from 10 am to 2 pm. Vendors, coffee, holiday delights and a whole lot more! Java Plus is located at 1677 Montgomery Road in Aurora. Come out and support local for the holidays! Also, on December 17th at Java Plus there will be a great musical event with salsa band Impacto Boricua! This will be a live event and will feature the tastiest thing you ever heard of, coquito eggnog lattes! Alto Granda puerto ricn coffee will also be served. This event will be held from 6 to 8:30 pm. Come on out for dancing and coffee at Java Plus! - Wednesday, December 8th at Blackberry Farm there will be MyTime Holiday Express, an evening of jolly holiday fun! This will be held from 5 to 7 pm, Blackberry Farms is located at 100 S. Barnes road in Aurora. Holiday train rides, a visit with Santa, holiday crafts and polar express readings. Awesome! You won't want to miss this. This is brought to us by the Aurora Public Library, Fox Valley Park District and many other great sponsors. - Lastly, Wednesday December 15th from 4 to 5 pm Representative Barbara Hernandez will be hosting a great event at Alive Aurora, located at 78 S. LaSalle street here in Aurora. The event is titled: Politics And Pastries and is part of an empowerment series called Dare To Be Rare. No pre-registration is required, come on out on the 15th and take part in something great. And once again it's a wrap for news for the day! We hope you all enjoyed the show. We appreciate each and every one of you for tuning in. Have fun out there for cocoa crawl this evening and we will see you back here Monday morning. Subscribe to the show on YouTube by clicking this link: https://www.youtube.com/c/GoodMorningAuroraPodcast The second largest city's first daily news podcast is here. Tune in everyday to our FB Live from 8 am to 9 am. Make sure to like and subscribe to stay updated on all things Aurora. Twitter: goodmorningaur1 Instagram: goodmorningaurorail Spotify: https://open.spotify.com/show/6dVweK5Zc4uPVQQ0Fp1vEP... Apple: https://podcasts.apple.com/.../good-morning.../id1513229463 Anchor: https://anchor.fm/goodmorningaurora #positivevibes #positiveenergy #downtownaurora #kanecountyil #bataviail #genevail #stcharlesil #saintcharlesil #elginil #northaurorail #auroraillinois #auroramedia #auroranews #goodmorning #goodmorningaurora #news #dailynews #subscribe #youtube #podcast #spotify #morningshow #morningnews #aurorapodcast #friday #holidays #rudolph --- Send in a voice message: https://anchor.fm/goodmorningaurora/message Support this podcast: https://anchor.fm/goodmorningaurora/support

Happy Thursday everyone! Good morning to you all, we're happy to see you! We have coffee and water, news and laughs. You know, the typical stuff! Let's get into today's topics! - On December 17th at Java Plus on Waterford there will be a great musical event with salsa band Impacto Boricua! This will be a live event and will feature the tastiest thing you ever heard of; coquito eggnog lattes! Alto Granda puerto rican coffee will also be served. This event will be held from 6 to 8:30 pm. Come on out for dancing and coffee at Java Plus! Friday, December 10th guitarist Corey O'Donnell will be playing live at Java Plus from 6 to 8:30 pm. Come out and support a local establishment and local artists here in Aurora! - Wednesday, December 8th at Blackberry Farm there will be MyTime Holiday Express, an evening of jolly holiday fun! This will be held from 5 to 7 pm, Blackberry Farms is located at 100 S. Barnes road in Aurora. Holiday train rides, a visit with Santa, holiday crafts and polar express readings. Awesome! You won't want to miss this. This is brought to us by the Aurora Public Library, Illinois (Santori Library) Fox Valley Park District and many other great sponsors. - Rosary High School (Aurora, IL) will be featuring Breakfast With Santa this Sunday from 8:30 to 11:30 am. There will be Christmas crafts, kids can take photos with Santa and much more. Rosary High School is located at 901 N. Edgelawn Drive. The price is $7 for adults and children age 6 an up are $3. Children under 6 are free. Bring the family out for some fun! Another day, another news story. We hope you all enjoyed today's show. Get ready for Cocoa Crawl here in downtown Aurora. Shouts out to Aurora Downtown for all the work they've been doing to prepare and get this ready. We look forward to seeing you all out and about. Have a great day and subscribe to the show on YouTube: https://www.youtube.com/c/GoodMorningAuroraPodcast The second largest city's first daily news podcast is here. Tune in everyday to our FB Live from 8 am to 9 am. Make sure to like and subscribe to stay updated on all things Aurora. Twitter: goodmorningaur1 Instagram: goodmorningaurorail Spotify: https://open.spotify.com/show/6dVweK5Zc4uPVQQ0Fp1vEP... Apple: https://podcasts.apple.com/.../good-morning.../id1513229463 Anchor: https://anchor.fm/goodmorningaurora #positivevibes #positiveenergy #downtownaurora #kanecountyil #bataviail #genevail #stcharlesil #saintcharlesil #elginil #northaurorail #auroraillinois #auroramedia #auroranews #goodmorning #goodmorningaurora #news #dailynews #subscribe #youtube #podcast #spotify #morningshow #morningnews #aurorapodcast #thursday --- Send in a voice message: https://anchor.fm/goodmorningaurora/message Support this podcast: https://anchor.fm/goodmorningaurora/support

Acclaimed chef, restaurateur, James Beard Award winner, TV personality and author, Marcus Samuelsson, brought his culinary prowess to the Blackberry Farm kitchen for our annual Passing the Torch event, benefitting the Sam Beall Fellows program. During the event, he sat down for a conversation with publishing veteran Christina Grdovic to talk about his personal journey and his culinary career. 

Gift Guide Round 1: Moms, Dads, and Significant (or Formerly Significant) Others   It's gift-guide season around these parts, and here we are with the first of three—three!—installments to help you along with the hardest-to-shop-for people in your life (hopefully). If you need more ideas, subscribing to Secret Menu might be just the answer.   Moms and Mothers-in-Law!   Single mom by choice to an amazing little girl. Since it's just the two of us and she's a toddler, I need to help her buy her a gift for me. I realize that buying a gift for one's self shouldn't be difficult but I'm saving to buy us a condo and this will be my one quality and/or impractical spend for the foreseeable future. So I want to make it count and I'd love your help. I am willing to spend up to $400.00. I appreciate smart function in design and I have lost zero baby weight, so anything that involves sizing has the potential to make me cry, which feels like it would defeat the purpose. I work about 75 hours a week and am currently doing so remotely. Would love to hear your thoughts. Thanks! Fused bracelet like a Fewer Finer Eternal Bracelet or an Ochre Objects Permanence one Birthstone earrings—maybe one of your birthstone and one of hers. White/Space Francesca studs are sold as solos. Earrings/necklace you could build on each year: Scosha charms, Lizzie Fortunato mood necklace with an alphabet charm, and Fewer Finer vintage charms Kinn Studio locket A break! A one-night staycation or spa day   76 yo mom, super practical, can't throw stuff away, just lost her husband of 60+ years. Tidy Tova Virtual Tidiness Organizing accessories: Hay, Open Spaces, and Yamazaki Home POJ Studio Kintsugi Kit Mending kit: Merchant & Mills Rapid Repair Kit and Purl Soho Cotton Mending Thread Yuns Hardware gift certificate Dims Watering Can + Via Citrus tree Monthly flower delivery—you can make any bouquet a subscription with Farmgirl Flowers Miriam Toews novel: Fight Night or Women Talking Donation to her local library   My new step mom who has very good taste and loves thrifting Summersill & Bishop alphabet napkins Vintage calendar from 2011, 2005, 1994, 1983, 1977, 1966, 1955, 1949, 1938, or 1927 Greystone Needlepoint book cover Back issues of a favorite magazine—Gourmet? Berea College Student Craft Machete Apple Watch band Misette colorblock collection Beata Heuman: Every Room Should Sing The House that Pinterest Built by Diane Keaton Vintage piece from French Larkspur or One Day in France Do thrifting for her—splatterware, jadeite, or Fiestaware?   Frumpy MIL that you can't stand Ember mug (now a travel one, too) Eileen Fisher brushed recycled cotton cashmere scarf Hillery Sproatt blanket Olive Kitteridge by Elizabeth Strout Psychic Outlaw quilted stocking Farmhouse Pottery gift set Mutual aid org   My southern mom who thinks NYC made me snobby  Magnolia Bakery banana pudding Oliver Pluff Southern Style Iced Tea Cookbooks by Southern female chef: Black, White, and the Grey by Mashama Bailey and John O. Morisano and Mosquito Supper Club by Melissa M. Martin Chara's BBQ sauce These Precious Days by Ann Patchett Alabama Chanin sewing kit   Dads and Fathers-in-Law!   My dad! A very intelligent man. Passionate about baseball but has season tickets. Very covid cautious. Has read all books. Doesn't drink. Isn't handy (no tools). Plays scrabble and has all the boards, no other games. Very fashion apathetic and I always get him clothes. Likes to bike but has a very nice bike and all accessories. Has snow shovel service. Really only cares about his grandkids but spends tons of time with them. Still works (lawyer) and tends to buy anything he needs which is very little! Always a conumdrum. Equal Justice Initiative donation Argo attachment for front of bike to haul grandkids (group gift potential) Non-alcoholic bevs: Ghia, Non, Acid League Wine Proxies, Hella Cocktail Bitters & Soda variety pack, Avec NYT Crossword/Spelling Bee subscription StoryWorth Black Champions in Cycling by Marlon Moncrieffe   My dad! Buys himself everything he needs, likes rock and roll bios and mushrooming. and wine! Smallhold mushroom grow kit Mushrooms in the Middle: A Smallhold Cookbook How to Change Your Mind: What the New Science of Psychedelics Teaches Us about Consciousness, Dying, Addiction, Depression, and Transcendence by Michael Pollan  A Really Good Day: How Microdosing Made a Mega Difference in My Mood, My Marriage and My Life by Ayelet Waldman (paired with this Yelp review??) Acid for the Children by Flea and donation to Silverlake Conservatory of Music Rose Los Angeles x Gossamer CBD Rosin Delights Cure Crate Maison Noir mix case Coda Collection subscription Eden Reforestation Projects donation Last Prisoner Project donation   FIL: widower, engineer, spotless home, not into design, kinda into fitness & cooking Blue Hill charcuterie picks Tapas the José Andrés Way Allday knife Spices: Burlap & Barrel and Diaspora Co. Omsom Everyone's Table: Global Recipes for Modern Health by Gregory Gourdet & JJ Goode The Essential New York Times Cookbook: The Recipes of Record (Anniversary) Top Drawer reversible slippers Future gift certificate Andree Jardin duster and/or Saint Olio cleaning spray and room spray Engineers without Borders donation   Romantic Partners (and Former Ones)!   A NFT-obsessed new dad who wants to be a lumberjack but actually buys Aimee Leon Dore King Kennedy Rugs bag or bomber Corridor plaid shirt Drake's check work shirt Fear of God thermal pant + henley Clark's Wallabees Blackstock & Weber loafers Garagiste gift certificate Blockchain for Babies (to read to the kid!) Best Made axe Melanie Abrantes DIY plate set Woodworking classes: Makeville Studio in Brooklyn or LA Woodshop in L.A.   I need help with my 49-year-old, male, partner. He's a commercial architect, but is super judgey about architect stuff. He constantly scrolls Zillow and vintage car sites. He drinks bourbon, but doesn't want whisky stones and we have an excellent set of glasses. He likes luxury, but won't wear a logo ever. He loves art - folk, sculpture, modern (sometimes the weirder the better) and he created about half the pieces in our house. We live in Atlanta, watch garbage TV and eat/cook good food. Help! Cameo from garbage TV cast member announcing an experiential gift Glaze Studio matchboxes Meet Your Matches commission Pedersen + Lennard bird feeder George Jensen bottle opener or cocktail shaker The materials for a Self Assembly project Do It Yourself by Thomas Barnthaler Vinty vintage/classic car rental Banner Butter    Old soul male significant other who manages to find all the wilderness in nyc (birding in prospect park, surfing in the rockaways) in his 20s. Matuse wetsuit—or gloves or booties Merch (or sauna time or a haircut) from Almeda Club, a cute Rockaways surf shop Overnight stay in the Rockaways at The Rockaway Hotel or the vintage 1963 Shasta camper on Hipcamp Trip to Mohonk Mountain House (also does daypasses) Bose Soundlink indoor/outdoor speaker Field Guide to the Neighborhood Birds of New York City by Leslie Day Donation to Laru Beya Collective Girlfriend who is super Catholic but also super woo and into crystals, energy, etc. Cool cross necklace from Pamela Love, Chan Luu, or Erica Weiner (coral, turquoise, etc.!) Spur—if there's a crystal that means something to her, get it made into jewelry! PIA jewelry  Vintage books on herbalism Priestdaddy by Patricia Lockwood Golde Complete wellness and beauty kit Crockd Pottery Kit Donation to DignityUSA My ex husband who doesn't deserve a gift but we share a daughter together  Something for them to do together—tickets to a basketball game or a museum, a video game, etc.   A friend who I had a thing with (years ago) and has a jealous girlfriend Nothing! This person does not need a gift from you! If you want to win her over, something consumable for them: Westbourne snacks, Zingerman's noodle kugel, Pizzeria Bianco pizzas, Loria Stern something, or Blackberry Farm biscuits three ways    For last year's gift guides, head here and here.   Keep those VMs and DMs coming at 833-632-5463 and @athingortwohq!   Shop all of our favorite gift picks at MoMA Design Store—so much stunning stuff, and it's 10% of now through November 24 with the code ATHINGORTWO online or in store. Escape with Dipsea's hot ‘n heavy audio stories—you get a free 30-day trial when you use our link. Get cookin' with Made In's professional-grade cookware. 15% off your first order with the code ATHINGORTWO. Dabble in CBD with Cure Crate and take 20% off your first order with the code ATHINGORTWO. YAY.   Produced by Dear Media

Chef Jeremiah Langhorne visited Blackberry Farm as the guest chef for our Taste of Summer event. Moderated by writer Jennifer Justus, guests enjoyed a conversation with Chef Langhorne where he shared thoughtful insight on encouraging the next generation of food industry professionals and what he hopes to see in the future for the culinary industry.  

Robert chats with Robin Hutson from Luxe Recess about trends she's seeing in the luxury travel market. They compare notes on recent travels with an eye towards planning for the coming year. Last Chatted in January, 2021 (listen) Vaccines were just becoming availableThings looked like they were getting better, then Delta variantWhat are you seeing in terms of travel hesitancy right now?And how are future bookings impacted? More short term trips planned opportunistically? 3:20 Spring/Summer Travels Mansion at Ocean EdgeNewport rentalQ: If I liked both of these, what options should I consider in the Northeast? Especially interested in Maine personally but what other options should everyone consider?Some New England resorts to consider:The Inn at Hasting Park in Lexington, MACliff House in Cape Neddick, MEInn by the Sea in Cape Elizabeth, MEMigis Lodge in South Casco, MELiked Ventana Big Sur for its boutique outdoor rustic all-inclusive luxuryQ: What else might I like?A: Perhaps Blackberry Farm 22:00 Disney Dining What are you hearing/experiencing at Disney World dining venues post-Covid?Some (though not all) seemed to be sputtering a bit on our Labor Day weekend trip (show notes from chat w/Joe Cheung)Roll into high expectations and how to identify places that are doing well these days to avoid disappointment? Especially when paying luxury prices. I feel like most pre-Covid reviews are out the window and I need to hear from someone that's stayed there recently and has good discernment.Are you looking forward to Space 220? (menus) 37:20 Orlando Luxury Options Four Seasons Orlando: Best of the best, close to Disney but quite expensiveRitz-Carlton Orlando: Kind of far from Disney, basic rooms, Club Level good - but is it open/still good since Covid?Waldorf Astoria Orlando Want to talk about this from an excellent recent stay in Waldorf Corner Suite w/Disney View Fantastic stay, totally bounced back after a lackluster first experience a few years ago in an entry-level roomJW Marriott Orlando, Grande Lakes in the conversation? New JW Marriott Orlando, Bonnet Creek?Swan Reserve coming soonConrad Orlando coming soon? 50:30 Luxury Disney New Disney Wish Cruise ShipDisney Star Wars Galactic Starcruiser Thanks to Robin for sharing her expertise! You can find her at Luxe Recess.com

Tata Harper's world-renowned skincare products champion beauty without compromise. On today's episode, Tata Harper joined Blackberry's Senior Director of Guest Experiences, Kelley Harris, to talk about her journey into skincare, her personal routine, life as a mom and a business owner and what keeps her returning to Blackberry. They also talk a little about Tata's new Sensorial Reset Treatments, available for the first time in the country at The Wellhouse at Blackberry Farm.

Dinner at The Barn at Blackberry Farm® in Walland, TN is a sensory experience drawn from seasonal products, many grown on-site. Executive Chef Cassidee Dabney discusses Blackberry Farm's signature Foothills Cuisine® and some of the special people who make visiting unique such as John Coykendall, Master Gardener and heirloom seed saver; Jim Sanford, trainer of the Lagotto Romagnolo “truffle dogs;” and Sommelier/VP Andy Chabot, who oversees a cellar of 166,000 fine wines. www.blackberryfarm.comThe Connected Table Live Radio Show is broadcast live at 2pm ET Wednesdays on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). This podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

Chef Dan Barber visited Blackberry Farm as our Scholar in Residence during the 2020 Taste of the South event with the Southern Foodways Alliance. On this episode, you'll hear his talk from the event where he challenges us to think about food and the hospitality industry in new ways.

Today, we are setting the table with foods that are often shared at the table on Easter Sunday. - Karen Zorio, Former owner of the Bakery Something Savory shares with us the history and recipe of Hot Cross Buns. - Mary “Dee Dee” Constantine shares a recipe for Pimento Cheese from the Tupelo Honey and Blackberry Farm cookbooks. And she also shares a pound cake recipe from the Saltville Centennial cookbook by way of Sarah A Geer McIntyre - who was the cook at the Palmer Inn in Saltville Virginia around around the years of 1888. - Fred Sauceman shares a custard pie recipe that was a favorite of WWI Tennessee war hero Alvin York. This pie was baked for him often by his wife Gracie and the recipe for this pie was shared with Fred by Alvin York’s Great, great grandson. - And I (Amy) share a recipe for candied sweet potatoes by way of Phila Rawlings Hach’s cookbook Kountry Kooking, published in 1974.

In the second interview for The Blackberry Podcast's Kitchen Conversations series, Andy Chabot talks with Executive Chef of the Dogwood at Blackberry Farm®, Sarah Steffan. Follow along through Sarah's adventures in the culinary industry that led her to the kitchen at Blackberry Farm.  

Chef Mashama Bailey and John Morisano are the dynamic founding duo of Savannah's The Grey. On this episode, you'll hear a conversation they shared at Blackberry Farm in February 2020 during The Southerner's Table event where they discuss their book, Black, White and The Grey: The Story of an Unexpected Friendship and a Landmark Restaurant. Listen in as they share how gathering around a meal and having conversations is a step in the right direction toward healing the racial divide in the South and the country. Their book released in 2021 and is available now. 

During our Yoga with Charlotte event at Blackberry Farm, Charlotte Hardwick sat down with Blackberry Farm Wellness Lifestyle Expert Hope Parks to share her personal story, expand on her philosophy of wellness and offer tips that help easily and authentically incorporate wellness into our daily routines. 

With this episode, we're beginning a new series, Kitchen Conversations, where Vice President of Food and Beverage Andy Chabot sits down with each of Blackberry's six executive chefs, beginning with Cassidee Dabney, the executive chef of The Barn at Blackberry Farm®. Hear more about Cassidee, the philosophy behind her cooking and what she thinks about current food trends. 

Beginning with an invitation to a calming breath exercise, H(OM)E® founder Chrissy Carter shares a conversation about how to be at home with ourselves. Chrissy joined us at Blackberry Farm for an event inspired by her brand and spoke with guests about how to adapt the idea of meditation, yoga and home to their personal journeys. 

Going way back with this one. Kent Ambler was a planned guest for Season 6 so we are very excited that we were able to connect with him from his home in Greenville, SC to close the circle and celebrate his unique story and passion. We came to learn of him and his work through a few one off labels he created for Blackberry Farm Brewery and have been following his adventures and creativity for the last couple of years. His story is one of hard work and finding his calling to his craft of wood carving in class and falling in love with it and being really good at it from the start. We talk about how he got his work into galleries, the internet before it was useful and where his everything will kill you series originated. It is a celebration of a career and passion that is inspiring and beautiful to hear. I also learned that woodcutting and this labor of love is the secret to capitalism and getting rich. As we enter the holiday weekend please take a moment to recognize all of those people in your life that you are thankful for and let them know. Everyone of you that has liked a post, sent a message or listened to the podcast has made me a better human and grateful for this community. The idea of this project was born around this time four years ago and here we are with some amazing guests, friends and events that have allowed us to celebrate hard work, creativity and being true to your self. THANK YOU ALL.

Sarah shares about her recent Birthday trip to Blackberry Farm and shares personal journey with mental health to help empower others to stand in their truth.

Here's What You'll Learn in this Episode: The story of how John went from studying Theology and Philosophy to working in a kitchen How a study abroad experience in Italy shaped John's view on food John's career path, from working as the private chef for Mary Tyler Moore to establishing a unique cuisine at Blackberry Farm in Tennessee What it was like to open a restaurant in downtown Asheville Why John chose to expand, going on to open The Rhu and Benne on Eagle A few of John's favorite things We hope you enjoy this episode with John! For complete show notes, including some supplementary information from this episode visit: MakingItInAsheville.com/064 To see our upcoming social events and workshops, visit: MakingItInAsheville.com/events To recommend an interviewee, visit: MakingItInAsheville.com/podcast Shoutout to this season's sponsor: Range Urgent Care. The team at Range is offering a special promotion to Making It in Asheville Podcats listeners. To learn more, visit: MakingItInAsheville.com/range. Or use 'makingitinasheville' as your coupon code! Curious to learn more about what we do? Making It Creative is a boutique marketing agency in Asheville. We are dedicated to working with small business owners that are deeply passionate about what they do by helping them build and improve their sales and communication strategies. Learn more here. Music by Commonwealth Choir If you enjoyed this episode, please subscribe, like, review, and/or share! It helps to spread the word and get more eyes on Asheville's makers. Check out Making It in Asheville on other platforms! https://www.instagram.com/makingitinasheville/ https://www.makingitinasheville.com/youtube/ https://makingitinasheville.com/subscribe/

Here’s What You’ll Learn in this Episode: The story of how John went from studying Theology and Philosophy to working in a kitchen How a study abroad experience in Italy shaped John's view on food John's career path, from working as the private chef for Mary Tyler Moore to establishing a unique cuisine at Blackberry Farm in Tennessee What it was like to open a restaurant in downtown Asheville Why John chose to expand, going on to open The Rhu and Benne on Eagle A few of John's favorite things We hope you enjoy this episode with John! For complete show notes, including some supplementary information from this episode visit: MakingItInAsheville.com/064 To see our upcoming social events and workshops, visit: MakingItInAsheville.com/events To recommend an interviewee, visit: MakingItInAsheville.com/podcast Shoutout to this season's sponsor: Range Urgent Care. The team at Range is offering a special promotion to Making It in Asheville Podcats listeners. To learn more, visit: MakingItInAsheville.com/range. Or use 'makingitinasheville' as your coupon code! Curious to learn more about what we do? Making It Creative is a boutique marketing agency in Asheville. We are dedicated to working with small business owners that are deeply passionate about what they do by helping them build and improve their sales and communication strategies. Learn more here. Music by Commonwealth Choir If you enjoyed this episode, please subscribe, like, review, and/or share! It helps to spread the word and get more eyes on Asheville's makers. Check out Making It in Asheville on other platforms! https://www.instagram.com/makingitinasheville/ https://www.makingitinasheville.com/youtube/ https://makingitinasheville.com/subscribe/

Here’s What You’ll Learn in this Episode: The story of how John went from studying Theology and Philosophy to working in a kitchen How a study abroad experience in Italy shaped John's view on food John's career path, from working as the private chef for Mary Tyler Moore to establishing a unique cuisine at Blackberry Farm in Tennessee What it was like to open a restaurant in downtown Asheville Why John chose to expand, going on to open The Rhu and Benne on Eagle A few of John's favorite things We hope you enjoy this episode with John! For complete show notes, including some supplementary information from this episode visit: MakingItInAsheville.com/064 To see our upcoming social events and workshops, visit: MakingItInAsheville.com/events To recommend an interviewee, visit: MakingItInAsheville.com/podcast Shoutout to this season's sponsor: Range Urgent Care. The team at Range is offering a special promotion to Making It in Asheville Podcats listeners. To learn more, visit: MakingItInAsheville.com/range. Or use 'makingitinasheville' as your coupon code! Curious to learn more about what we do? Making It Creative is a boutique marketing agency in Asheville. We are dedicated to working with small business owners that are deeply passionate about what they do by helping them build and improve their sales and communication strategies. Learn more here. Music by Commonwealth Choir If you enjoyed this episode, please subscribe, like, review, and/or share! It helps to spread the word and get more eyes on Asheville's makers. Check out Making It in Asheville on other platforms! https://www.instagram.com/makingitinasheville/ https://www.makingitinasheville.com/youtube/ https://makingitinasheville.com/subscribe/

Will it end like Czechoslovakia? Scenes from ‘The Unbearable Lightless of Being', play though my mind along with the film's haunting music. Thinking of the end scenes of ‘Unbearable' that were shot in the California sunlight of Stinson Beach and Blackberry Farm in Bolinas brings back memories of a happier time. Global distress always, but our corner of the world was a safe sanctuary. Now we watch as the fires sweep through Northern California and pray for you all.

Our very first international guest, Adam Buxton of THE ADAM BUXTON PODCAST, is in The Carriage House! And we’re talking about thirsty tuchuses, milestone gifts to honor an important graduation, what to do when you’re on a romantic collision course with your boss. Plus, this week’s giveaway: our support of our favorite businesses continues with a gift basket from fabulous Blackberry Farm! The Ask Ronna Icons t-shirt is now available at podswag.com/askronna Join us at Patreon.com/askronna for bonus episodes every Friday! $1 for every membership through April goes to Meals on Wheels America.

God will always be with you, supporting you in times of joy and carrying you through times of despair. This week’s guests tell how, after weathering success and loss, sharing their artistic talents with others have brought hope and healing: country music artist Lauren Alaina and hospitality pioneer Kreis Beall. Lauren traces her path as a young singer from the American Idol stage to Dancing with the Stars and beyond. After American Idol, Lauren remembers how, as a 15-year-old, the sudden pressure in the spotlight alongside horrific social media comments about her appearance spawned an eating disorder, and how her faith and family helped her through that dark time. And Lauren shares why she knows God is real, after her beloved stepfather described heaven as he slipped away from the earth. In the foothills of the Smoky Mountains, Kreis Beall and her husband Sandy slowly built a luxury destination resort called Blackberry Farm, where Kreis’s talents soared as she shared her gifts for design and hospitality. Though she’s won considerable success, it wasn’t until she developed a relationship with God later in life that she truly felt successful—and she recalls how her new-found faith helped her through the devastating loss of her son, Sam, which she shares in her memoir called The Great Blue Hills of God.   Links, Products and Resources Mentioned: Sarah Young Jesus Calling Podcast Jesus Calling books Jesus Calling devotional Jesus Calling for Easter  Lifeway’s $5 Promotion on Jesus Always   Lauren Alaina American Idol (Season 10) Dancing with th Stars (Season 28) Mayo Clinic (Melanoma Cancer) “The Other Side” lyric video   Kreis Beall Blackberry Farm The Great Blue Hills of God: A Story of Facing Loss, Finding Peace, and Learning The True Meaning of Home book Bible Gateway (Matthew 10:25)   Anne Beiler, the founder of Auntie Anne’s Pretzels   Interview Quotes: “There are always going to be people who are going to have something to say that is not nice. But if I feel good about myself, and I have people around me that lift me up, that takes the power away from them.” - Lauren Alaina “We turn our back on Him, but He never turns his back on us. And [if] we're willing to go back to Him, He's always there.” - Lauren Alaina “I don't want some young girl out there looking at me and thinking that I'm just the most confident person in the world, because I choose to be confident. . . . I was very insecure for a long time, and I've had to work really hard on learning to love myself.” - Lauren Alaina  ”I think the most important thing we can do is lift people up and love others and and know that someday we're all going to be reunited in the kingdom of heaven.” - Lauren Alaina “I'm constantly thinking about the next step, where we're going, what we're going to do. I love to set goals, but I think it's also really important to count your blessings where you are right now.” - Lauren Alaina “It's super important to find what God means to you. He means something different to everyone. He is my best friend and my Father and all of these things, but for me, He is just a source of strength, and someone that I can talk to when I'm weak.” - Lauren Alaina “I think having someone who totally believed in me fueled the fire. And it kept pushing me to dream and create.” - Kreis Beall “Sometimes the role of success can put a blinder on the things that are really important in life.” - Kreis Beall ”As I slowed down, I could experience more than in all the busyness and success that ruled my life.” - Kreis Beall “Once you uncover the joy that God provides for you, joy is always deep within. And it remains, whether happenings are good or bad.” - Kreis Beall “I don't know what I would have done without my faith if Sam had died five years earlier, if either one of my children had.” - Kreis Beall “I have had a lot of sorrow and loss in my life, but it's important for me to look at all the joy.” - Kreis Beall ________________________ Enjoy these videos on Jesus Calling YouTube channel: Audio podcast: https://bit.ly/2uCnNM0  Original Series video podcast: https://bit.ly/2WzFY0O  ________________________    Connect with Jesus Calling Instagram Facebook Twitter Pinterest YouTube Jesus Calling Website

In this episode, @KreisBeall joins host @BrookeLJames to discuss what loss taught her about intentional living and honoring the legacy of those we've lost. In three years Kreis lost her son, her father and her mother-in-law and had a unique experience with each of those losses. Kreis speaks beautifully about what each of those losses showed her, and touches on Brooke's favorite subject, how setting up your affairs is an act of love for those who are left behind. Kreis recently published a memoir The Great Blue Hills of God with Convergent Books which dives deeper into her life. Pick up a copy to read her story.

The What Matters Most Podcast host Paul Samuel Dolman welcomes Kreis Beall of Blackberry Farm to discuss her new memoir of healing from traumatic events. The post Kreis Beall #641 appeared first on Paul Samuel Dolman.

Kreis Beall is the co-founder of Blackberry Farm, an award-winning Relais & Chateaux resort in East Tennessee and one of the nation's premier destinations. Entrepreneurial and artistic, Kreis expresses her passion for life in a wide range of pursuits, from running an inn to designing beautiful spaces--many of which have been featured in leading home magazines for decades. Born in Tennessee, Kreis is the mother of two sons and a grandmother of seven, and a long-term survivor of traumatic brain injury. When she isn't writing or speaking about her book, Kreis is working on design projects, traveling with friends, spending time with her grandchildren, or dancing in the kitchen as she cooks. Related Links: INSTAGRAM: @blackberryfarm FACEBOOK: /blackberryfarm WEBSITE: Blackberry Farm BOOKS: Kreis Beall's Books

When Kat Kinsman first interviewed Sean Brock in 2011, she couldn't imagine sitting onstage for a with him eight years later, because she honestly didn't believe he'd live that long. Since that first conversation, Brock has gone through illness, intervention, and the day-to-day work of recovery, and he's been speaking about the pain, reckoning, accountability, and self care that goes along with it in the hope that people can find a way forward for themselves and the people in their lives. Kinsman and Brock sat down for an extremely personal public conversation at Blackberry Farm for the Sam Beall Fellows Program annual Passing the Torch fundraiser.

The Saltwater Table: Recipes from the Coastal SouthBy Whitney Otawka Intro: Welcome to the #1 cookbook podcast Cookery By The Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table talking to cookbook authors.Whitney Otawka: My name is Whitney Otawka and my most recent cookbook is The Saltwater Table, Recipes from the Coastal South.Suzy Chase: There's nothing I love more than a cookbook that inspires me to visit a destination, and this is one of those cookbooks. I am dying to hear about the story of Cumberland Island, Georgia and why you up and moved there in 2005.Whitney Otawka: Okay, so I didn't move to Cumberland in 2005, I actually moved... Well, I moved to Georgia in 2005, and so I actually moved to Georgia with an ex-boyfriend. I was living in California, and when I got to Georgia, it was sort of love at first sight with the food. I instantly fell in love with the culture of food, the history of the food here, and sort of part of my natural exploration of place beyond cuisine was also visiting... This is how I get to know a place. Anyways, I was visiting a lot of the state parks. I came across Cumberland Island, actually on a PBS series on the national seashore here. I was living in Athens, Georgia at the time. I was so curious about it, so I traveled to the island, stayed a night at Greyfield Inn and just fell in love with it.Whitney Otawka: It's very remote, very removed, very unique. As my culinary career evolved in Georgia, I kept going back to this island, this place that mesmerized me early on in my discoveries in the South. At the point in which I was ready to become an executive chef, I just couldn't get this place out of my mind, so I wrote the owners a letter. I really saw this place as a unique culinary destination. I saw something that could be built here. I wrote them a letter and I came down. I cooked a dinner and they hired me as their executive chef.Suzy Chase: Oh my gosh. So you moved to Georgia in '05, when did you move to Cumberland Island?Whitney Otawka: So the first time I moved here was in 2010.Suzy Chase: Oh.Whitney Otawka: Yeah.Suzy Chase: Interesting, oh my gosh. When you got there, what was the thing that you did, or saw, or ate, that made you think this is my spot?Whitney Otawka: I talk about... Well, first of all, it was the nature. This island is... There's something sort of mysterious and also balancing about it all. If you work in professional kitchens, that you don't have windows. You don't know what time it is during the day unless you look at your watch. There's no natural light. Oftentimes, you're working 15 hours. You're not stepping outside. You're not in touch with the things that you're cooking. So here is this really unique opportunity to be around the things that you're cooking, and to be inspired by the place.Whitney Otawka: There's a window in the kitchen, however small it may be. When we grill, when we cook over wood, we step outside to do that. If we want shrimp, it's coming out of the intercostal waterway, which is literally 25 paces from my kitchen door. I mean this place is an incredibly dreamy place to create food. That will always inspire my approach to creating a menu. There's just endless sort of opportunity to be creative and have access to your ingredients.Suzy Chase: Now do you see wild pigs and horses?Whitney Otawka: Yeah, so there's wild horses all over. The herds stay in different parts of the island. We a very specific herd on this property, and there's a ton of them right now, and tons of babies. The pigs are very skittish. Oftentimes, I'll most likely see a pig when I'm jogging, especially away from the main properties. They tend to stay away. It's very rare that you see one on the Greyfield property. I've seen maybe one mama with maybe a couple of little piglets on her side.Suzy Chase: In your opinion, what are the most iconic southern meals? No pressure.Whitney Otawka: Well, I mean for my region it's a lot of the low country, right? My book touches on two areas that I combined into the idea of the tropical south. Most people think of the low country, right, as being the dominant flavor profile of the Carolinas and Georgia. We have dishes like shrimp and grits, which are incredibly, incredibly iconic. I do a spin on my book on fish and grits, which I think is equally iconic and maybe not as known, but I do a play where it's shrimp and fish and rice grits. You have pello's. You have Hoppin' John, which is a rice and a pea mixture. You have ingredients like okra. I mean, gosh, tomato sandwiches, those are so very southern. There's just a million iconic dishes I can think of off the top of my head that fall in southern food.Suzy Chase: What exactly is The Saltwater Table?Whitney Otawka: One thing that I noticed pretty early on is how salt infuses into everything when you live on the coast. It's heavy in the air. When you sweat, it comes out in your skin. It's sort of part of the food. The saltwater is where we get our fish, our seafood. That is sort of what the saltwater table is. It's that infusion of the environment and what it brings and how it influences the way we cook.Suzy Chase: "Early spring 2015, I found myself staring out at the vast Atlantic ocean. I had waded out into the choppy current to collect seawater. I wanted to make salt." You wrote in the introduction. Talk to me about that moment.Whitney Otawka: Sure. I mean, I really like that story of coming back here, so I worked here, like I said, in 2010. I came back. I left after I did Top Chef and I came back in 2015. Let's see, they closed two restaurants and coming here, and I was a bit of a wounded animal, I would say. As much as I didn't want to talk about it or feel that, out of my own control had lost two restaurants. I came back to this place that I'd always been in love within the first place. I'd taken over as chef and I wanted to do something fresh. I wanted to approach this island with a different perspective. And so I took on this project of making sea salt. I talk about in that introduction about how incredibly therapeutic it was because it was this crazy process.Whitney Otawka: When you read about a project like making saltwater or salt, you're like, oh, I can do that. But the realities of the situation, first of all, there's not a lot of cars on this Island, so lugging saltwater over sand dunes, getting gallons and gallons of saltwater back to a place to even be safe to dry, is its own crazy challenge. It was this process of distilling the saltwater, cleaning it, laying it out to dehydrate. It took weeks and weeks and there was times when, rain would blow in because I didn't have it protected well, and it would get washed out or all the sand gnats around here with land in it. It was this process of renewal for me. Taking on and being able to create something again, it was sort of therapeutic, so it was very important.Suzy Chase: You said in the book, "What truly great adventure goes as planned?" Isn't that the truth?Whitney Otawka: I mean I just spent a whole summer traveling and my favorite moments are the times when everything goes wrong. Not in the moment, but afterward, they make the best stories.Suzy Chase: I find with most of these southern cookbooks, the authors are from the south and you grew up in the Mojave desert. What sorts of foods did you grow up eating?Whitney Otawka: The Mojave desert was literally a food desert. It was not a place where there was visible locality. I didn't grow up near anything that was farmed. I didn't see agriculture, which is maybe one of the reasons I fell in love so very quickly with southern cuisine. My family didn't have a lot of money, but my mother was a good cook and my mother took on cooking from scratch for us. She would make bread. I grew up loving packaged hollandaise on my broccoli.Suzy Chase: Didn't we all.Whitney Otawka: She cared enough to put a lot of effort into that. The one thing, there wasn't amazing restaurants around us. There was no fine dining. I thought Olive Garden was the greatest thing ever. But there was from scratch Mexican cooking around us and that's one of the things that really I loved to eat. It influenced how I thought about food. You could get freshly made tortillas in the desert. You could get homemade salsa. I tasted mole at a very young age growing up in the Southern California Mojave Desert, which was really intense for me. But to be able to be exposed to from-scratch cooking of such quality was really important and shaped my palette, I think early on.Suzy Chase: You're the first chef I've met that tells a story of being taken by surprise that you were becoming a chef. Talk a little bit about that.Whitney Otawka: Yeah, I mean so I originally was going to be an archeologist. I had decided that pretty early on in my childhood that I wanted to be an archeologist. I wanted to go to Berkeley for my undergrad. I wanted to go to Brown. Egyptology was what I was most interested in. I also was in love with the French culture. I think a lot of young women, especially a woman like me that grew up in a very isolated environment, the idea of living in Paris and France, I just was obsessed over it. At Berkeley, I was taking some French classes. I wandered in and found a flyer for a little French restaurant and that's how I made my way into restaurants.Whitney Otawka: It wasn't intentional. I didn't intend to go work in that restaurant and work in a kitchen. They put me in the kitchen because they didn't think I had any front of house experience, but I was really good at it. From the beginning. I was really good at it. I loved taking care of ingredients. I loved thinking forward as in like anticipating the needs of what Eric Laroy, who was the owner, and he wouldn't have called himself a chef, but very much was a chef. I loved anticipating the needs of when an order was called, what he needed, being ahead of it. I would do everything from prepping the food to washing the dishes, to being the barista, to dropping the check to clearing the table.Whitney Otawka: I was sort of like, I did everything in that restaurant and I loved being active in that way. I loved running around. I loved sitting down to talk about food at the end of the night. I got sucked into restaurants and I kept denying that this is what I was going to do. I kept denying it until I think I was 26 when I finally admitted it to myself. It was the move to the south when I finally sort of realized that I was all along the way, was discovering food through the lens of this love of history, and anthropology, and archeology, but it was sort of morphing me into becoming a chef.Suzy Chase: Speaking of archeology, buried in Cumberland Island soil, are relics of at least 4,000 years of human history. What's the most interesting thing you've dug up?Whitney Otawka: So we, and when I say we, it's my husband, Ben and I. We have found two Spanish coins. Those are some of our treasures that we love, that we've personally found, but there's really amazing treasure hunters is what I call them, but they're family members. They've grown up on this island and they know where to look. Gogo Ferguson in particular, she's an amazing jewelry designer, and she goes out, and she finds amazing pottery shards from the Timucua Indians that lived here. She has found dinosaur bones, like a wooly mammoth molar.Suzy Chase: That's so cool.Whitney Otawka: Yeah and megalodon teeth, like extinct giant sharks. I'm in awe every time I see these amazing because I don't have the eye. My husband has a better eye than I do. You know, the people that can walk and be like, "Look at that." I'm like, "Rock, rock." I literally was standing on an arrowhead one time and somebody else was like, "What's under your foot?"Suzy Chase: Your culinary exploration of the south was combined with love and friendship. Talk a little bit about Ben.Whitney Otawka: Ben and I met working at Five & Ten under Hugh Acheson in Athens, Georgia. We started working together. He started actually a month after I did. He had worked at Blackberry Farm. He came in, and he actually moved to pastry. I was a day prep person because I was going to culinary school at night. In the kitchen during the day time, it would literally just be the two of us or maybe one other prep cook in there. He grew up in the south. He grew up in a small town, Washington, Georgia, in a much more... He was younger than me too. He had a much more traditional southern family. Their family had been in the same town since maybe the 1820s, so he had this very traditional upbringing.Whitney Otawka: I was from California, and a little more wild, and I had gone to Berkeley, but we just instantly became best friends. It was just, I don't know. I can't put words into it, but we were best friends immediately. We had this great year and a half of building an amazing friendship and then we along the way were falling in love. We've been working together, gosh, what? 13 years now in the same kitchen. We've lived most of our relationship on a deserted island, where we only have each other's company, but he taught me a lot about southern cuisine. You can learn a lot in a restaurant, but I think you learn so much more in the home from the people's traditions. The way that they eat. The way they celebrate. The way they mourn. The food that they serve on these occasions. I think those things have really crept into the soul of how I understand southern food. It's that gathering point around the table, the conventionality of it all.Suzy Chase: I went to a Hugh Acheson dinner the other night here in New York City. It's like you, he's from Canada, but he sort of embraced the south.Whitney Otawka: Yeah. He was an interesting mentor to have. He's very intelligent, very witty, very dry.Suzy Chase: Yeah. He was fun to listen to.Whitney Otawka: Yeah, he was always fun to listen to in the kitchen for sure. I mean it was a very close-knit team those early days at Five & Ten because he was still in the kitchen. It was before he'd gained fame. It was a great place to grow as a cook, honestly.Suzy Chase: Tell us the story of Greyfield Inn, which is the only commercial establishment on Cumberland Island and it has such a rich history.Whitney Otawka: It was in the 1880s that Andrew Carnegie's brother Thomas Carnegie and his wife Lucy Carnegie, first visited Cumberland Island. The Golden Isles became this interesting location for these northern industrial tycoons to come down and get away from the cold northern winters. Cumberland sort of struck Lucy's fancy. It was Lucy that really fell in love with Cumberland. They bought, I think it was like 80 or 90% of the Island. On this original hunting lodge, they built Dungeness. So Dungeness was the first house that's located on the north end of the Island. Lucy, being a very Victorian aged woman, wanted to have her children as close to her as possible.Whitney Otawka: So, for her married children, she built each of them a home on Cumberland Island. One of those houses being Greyfield. It was originally Grazefield. So Greyfield became the house she built for her daughter Margaret, who became Margaret Ricketson in marriage. It was passed down through their family. In the 60s, there came a point when a lot of these beautiful old homes that were so large and so hard for the families to keep up, were sort of run down. It was the family that convinced Lucy Ferguson in the 60s to turn it into an inn. I want to say it was 1965 that they decided to make Greyfield an inn. It started really small. I think they only had four rooms. It was all of Lucy's grandchildren who sort of took the charge and it's evolved over that time.Whitney Otawka: I mean it's been open for a good number of years now. It's really changed with the times. Yeah, that's Grayfields history, but there's some of the old houses still, as well, that are located here. Plum Orchard is now in the park system. Dungeness unfortunately, is in ruins now. It's The Dungeness Ruins. It was... This is an interesting story. Supposedly, in the 50s, there was a caretaker who had shot at someone that was poaching and hunting near the house. Supposedly, that man came back and set the house on fire.Suzy Chase: Oh my gosh.Whitney Otawka: The person was never caught, but the person is still in Fernandina, and alive, and brags that they were the one that set the house on fire. The Dungeness is in ruins. There was a house near there called The Grange. I believe it was also part of the original five houses. Yeah, it's amazing. I mean you drive along this dirt road on this nearly deserted island and you come across these 100-year-old mansion. They're just so striking and a bit spooky in their own way too.Suzy Chase: The only local produce you have access to is Grayfields two acre garden. What grows in your garden?Whitney Otawka: Oh man. We grow a lot of beautiful produce. Right now we're in between seasons because it's so hot in the months of August and September that we hardly could grow anything. We still have a little bit of okra coming in. We oddly get to bring back a little bit of summer produce when the intense heat settles down. We're looking for a second crop of tomatoes and cucumbers to come in right now. Leafy greens. We can grow everything from broccoli to cauliflower, kale, mustard greens, sweet potato greens. We had some beautiful sweet potatoes come out this summer. We have [inaudible 00:19:37] carrots, high curry turnips, beautiful fairytale eggplant, arugula, little gem lettuces. I mean it's absolutely stunning what we can grow in this amazing garden.Whitney Otawka: That credit really goes to the different teams that have come through and farmed. It's usually a couple, sort of like Ben and myself. I think couples do well in this isolated environment, but they're out there every day like we are in the kitchen. It's great too because we can go out there and be picky about things. Like, "Oh this is perfect the way it is now." We see it a different way sometimes then a farmer does. It's being involved and being able to walk out into the garden and know that it's being produced specifically for your kitchen. It allows you the opportunity to really choose when it should be harvested.Suzy Chase: Like a lot of cookbooks, you break up the chapters by season but your seasons are different. Can you tell us about those?Whitney Otawka: Sure. Yeah. It was an interesting process. It was funny. It was literally the first thing I thought of. It's based on the ecology of this island. It's based on the most prolific feeling of each season. The first chapter is Oyster Season. We have wild oysters that grow here on the island. We do oyster roast in the wintertime. It's the cold water. The water doesn't get super cold here, but the coldest waters produce really delicious oysters, as far as their briny and wild. The second season is vegetable season. That's a really great time for us for growing in the garden. It's that early spring to late spring, where we have so many amazing crops that run together. We still have tender [inaudible 00:21:19] carrots running into the first harvest of cherry tomatoes. It's pretty amazing the combinations we can get, so that's the second chapter.Whitney Otawka: The third chapter is Shrimp Season and shrimp is, I mean if you've been to the coastal south, shrimp is king, especially on the Georgia coast. It's a main part of the economy here. We still have shrimp festivals, we have the Blessing of the Fleets. It's one of the things that you can find easily that's caught locally. I mean everywhere you drive, there's a guy that's selling shrimp on the side of the road. And then there's heat, which is if you've ever been to the south in summer, you know what I'm talking about. It's this heavy blanket of humidity that drapes over everything. The sun is so saturated. The light is so bright. It dominates how you cook, how you feel. You have to take breaks in the afternoon. It's just really intense. And then we celebrate the breaking of the heat with smoke and cedar and that's when you can go back outside. That's the idea of preservation. That's when you're building fires again and sort of celebrating the years. That is the seasons.Suzy Chase: On Sunday night, I made your recipe for Low Country Boil on page 176. Can you describe this recipe?Whitney Otawka: Oh sure, yeah. I mean low country boils are so very popular in this region. I really think in the coastal south, everywhere from Louisiana to North Carolina, there's a version of a low country boil. For us here, like I said, shrimp is the king of our low country boils. We throw in shrimp. We throw in corn. We throw in potatoes. It's just this one-pot meal. I think it's pretty easy. Did you find it pretty easy to make?Suzy Chase: Yeah. What was interesting was I thought that the orange and then the tomato juice were surprising ingredients. Are they normally in low country boils? I'd never made one before.Whitney Otawka: I grew up making Frogmore Stew, which is a low country boil when I worked for Hugh Acheson and we always had tomato broth in ours, which I loved that flavor. And then the orange is for us here. We have a lot of citrus trees that grow on the island, so it was natural for me to reach for an orange as opposed to a lemon, which would be the obvious go-to. I love that addition of the orange to it. It was just that Cumberland Island feeling that I brought forth in the book. One last thing about that is that I love that you just throw it down and you eat it with your hands. There's not the pomp and circumstance of needing a knife and a fork.Whitney Otawka: I think the joy and I try to express this in a book a lot. There's something about eating with your hands that I just love. I love that feeling. Washed hands, I think I say in there, but I love that. It's just there's this casual nature. People instantly relax when they're eating with their hands, as opposed to at a table, with a white tablecloth, perfectly set with silverware. It just creates a different atmosphere. That's one of those meals that really creates a cultural memory and sort of gives you a sense of real people.Suzy Chase: Now to my segment called, My Favorite Cookbook. Aside from this cookbook, what is your all-time favorite cookbook and why?Whitney Otawka: I'm madly in love with the Hartwood Cookbook. It is one of those books that takes you to a destination and I just love everything about it. The storytelling, the writing, the food, the photography. It's so rich and so lovely. I call it sort of my little guidebook. I would keep it around when I was working on my book. I know the books are very different, but it was such an inspiration for me. Even the story Eric Werner and his wife. The story of going away and running away from New York to Mexico and to Tulum to open this project, I just love it. I love everything about that story. I love adventure and the food is beautiful, and the culture of the food there is incredibly impressive. Yeah, that's got to be one of my favorites.Suzy Chase: Where can we find you on the web and social media?Whitney Otawka: I mean, everything's my name spelled out. I'm on Instagram. I'm on Facebook. I have a website, which is just whitneyotawka.com and I have a lot more recipes that I put on there. I have great intentions to do so many things, listing more of our travels. I do travel frequently. A lot of people ask me where to eat when I travel, so I'm trying to get those posted online as well. So, whitneyotawka.com.Suzy Chase: Thanks for giving us a glimpse into your life and for chatting with me on Cookery by the Book Podcast.Whitney Otawka: It was my pleasure. Thank you so much.Outro: Subscribe over on cookerybythebook.com and thanks for listening to the #1 cookbook podcast, Cookery by the Book.

When Dave Romanelli visited Blackberry Farm for a Wellness and Wisdom event, he joined Master Gardener John Coykendall in the Garden Shed to discuss age and the wisdom that comes with it.

Blackberry Farm Owner foodandwine nantucket NPR epicurean winemakers master sommeliers

EP108: Brian and Bart travel to San Luis Obispo to sit down with Vicki Carroll, she runs the premier wine event Hospice du Rhone, annually at Blackberry Farm in Tennessee and bi-annually in Paso Robles. We open a bottle of rose and talk about and her work with some of Read more... The post The Wine Makers – Vicki Carroll appeared first on Radio Misfits.

Chef Marc-Henri JEAN-BAPTISTE’s fine handmade pâtés, rillettes, ham and head cheese are hand crafted for all clients that want to find authentic European tasting products. Fully-cooked, ready to enjoy! Every product is crafted using traditional European techniques and use only high-quality local meats. We as a company believed in using only products where we can derive the source and the manner in which it is grown. The respect of the product during fabrication is primordial. Hand-made artisanal products, working with local farmers to source the best quality of meats, that are raised in a sustainable manner. Animals raised without antibiotics or hormones. Great for charcuterie boards and wine pairings. My passion for working with meat, and especially charcuterie, was born while working at Blackberry Farm in Walland, Tennessee. Tutelage there with Michael SULLIVAN taught me how to transform and sublimate pork products. This sparked a desire to produce artisanal charcuterie that has never left me. I continued my training in haut cuisine kitchens with Daniel BOULUD in New York before crossing the Atlantic to join the crew of chef Alain DUCASSE in his most famous restaurant, Louis XV in Monaco. While holding on to my goal of creating my own charcuterie, I trained myself in all culinary positions in order to gain a fundamental understanding of the basics of cookery. My time there allowed to me to work with high quality seasonal ingredients to create refined Mediterranean cuisine for our clients. It was with Gilles VEROT, in Paris, that I was finally able to master the subtleties of the production of charcuterie. As sous chef, I acquired the techniques to master this fine art of meat processing. My quest to learn more brought me to work in a high end butcher shop, Dierendonk in Belgium. While there I worked with his team to familiarize myself with the cutting of whole pigs, beef and lamb.

I almost made a HUGE mistake and I would have missed out on something that has completely missed on something that has completely transformed my business and my life. In this episode, Mark continues to interview me on my experience masterminding with Jeff Walker, Michael Hyatt, and Amy Porterfield at Blackberry Farm. LINKS MENTIONED IN THIS EPISODE Entire Blackberry Farm Podcast Series: https://www.mattmcwilliams.com/blackberry How I Currently Make $3,874 a Week Without Creating a Single Product: http://www.mattmcwilliams.com/watch Ask Me a Question here: http://www.asktheaffiliateguy.com/              All our recommended affiliate programs:  http://www.mattmcwilliams.com/whatsup Your First 100 Affiliates Report: http://www.mattmcwilliams.com/first100 Take our Affiliate Marketing Survey: http://www.mattmcwilliams.com/affsurvey

OK, so THIS was fun (and nerve-wracking)! Mark Sieverkropp interviewed me about my recent getaway to Blackberry Farm where I got to spend four days hanging out and masterminding with Jeff Walker, Amy Porterfield, and Michael Hyatt. It was a life-changing experience and a bunch of FUN! I also learned a ton and recently shared my takeaways in a 12-part podcast series. Listen to this epic 3-part interview as Mark asks me to take it deeper, share more takeaways, lessons, and more! LINKS MENTIONED IN THIS EPISODE Entire Blackberry Farm Podcast Series: https://www.mattmcwilliams.com/blackberry How I Currently Make $3,874 a Week Without Creating a Single Product: http://www.mattmcwilliams.com/watch Ask Me a Question here: http://www.asktheaffiliateguy.com/              All our recommended affiliate programs:  http://www.mattmcwilliams.com/whatsup Your First 100 Affiliates Report: http://www.mattmcwilliams.com/first100 Take our Affiliate Marketing Survey: http://www.mattmcwilliams.com/affsurvey

One way or another, you are conditioning your audience. I recently did a Facebook Live about conditioning your audience to click and buy, but what about the way you deliver your content? How are you conditioning your audience? And are you delivering on their expectations? In this episode, I share another HUGE takeaway from my trip to Blackberry Farm...this one from Jeff Walker. LINKS MENTIONED IN THIS EPISODE Ultimate Guide to Monetizing a Small Email List: https://www.mattmcwilliams.com/small Facebook Live on Conditioning Your Audience: https://www.mattmcwilliams.com/clickandbuy How I Currently Make $3,874 a Week Without Creating a Single Product: http://www.mattmcwilliams.com/watch Take our Affiliate Marketing Survey: http://www.mattmcwilliams.com/affsurvey Ask Me a Question here: http://www.asktheaffiliateguy.com/ All our recommended affiliate programs: http://www.mattmcwilliams.com/whatsup Your First 100 Affiliates Report: http://www.mattmcwilliams.com/first100

I was reflecting on our biggest affiliate marketing successes right before I recorded this and it all came down to one thing: A PLAN! I recorded this at a gas station somewhere in the middle of Kentucky on my way to one of the most special places on earth...Blackberry Farm. It's the site of the top affiliates getaway with Michael Hyatt, Jeff Walker, and Pat Flynn...and me. To get there, I had to beat out some legends like Ryan Levesque, Ray Edwards, Stu McLaren, Kevin Harrington, and more. How did we do it? I share how in this episode. Links Mentioned In The Episode Promo Plan Template: https://mattmcwilliams.com/promoplan How I Currently Make $3,874 a Week Without Creating a Single Product: http://www.mattmcwilliams.com/watch Take our Affiliate Marketing Survey: http://www.mattmcwilliams.com/affsurvey Ask Me a Question here: http://www.asktheaffiliateguy.com/ All our recommended affiliate programs:  http://www.mattmcwilliams.com/whatsup Your First 100 Affiliates Report: http://www.mattmcwilliams.com/first100

On this edition of Springer Mountain Farm’s “Campfire Confessionals”, host Harry Rosenblum spoke with Drew McDonald. Drew is the owner and chef of The Plaid Apron in Knoxville Tennessee. He has worked in kitchens like Blackberry Farm, Huka Lodge in New Zealand, and Hermitage Hotel and Capitol Grill in Nashville. Drew and his wife Bonni opened The Plaid Apron in 2011 and describe their food philosophy as, “farmer, restaurant, mouth.” HRN On Tour is powered by Simplecast

Rachel Hollis is in the house!! Literally, she came to my house and we sat in my studio for this interview! I normally do my interviews via Skype or Zoom, so the in-person interview was both nerve-wracking and super fun! I think you’ll love listening to this episode. Rachel, who in case you aren’t familiar with, is a #1 New York Times best-selling author of Girl, Wash Your Face, she’s got a new book that’s now out, Girl, Stop Apologizing. She’s a motivational speaker, a top-rated podcast host -- and, oh yeah, she’s got four kids! This woman is a powerhouse and she brought her A-game today. During the interview, we talk about Rachel’s new book, Girl, Stop Apologizing. The book’s subtitle is A Shame-Free Plan for Embracing and Achieving Your Goals -- let me tell you, this book is super tactical when it comes to setting and achieving your goals, but the way Rachel delivers her message through her gift of story-telling, her wonderful sense of humor, and her no-nonsense belief that if you have a dream, you CAN make it happen. I just know this is going to be one of your favorite reads! Alright, I want you to pop those earbuds in and  listen right away, but if you want a sneak peek of what we talk about during the interview, here you go: I asked Rachel what she thinks about the minute she opens her eyes in the morning. I just loved her honesty: tired and anxious. She talks about the season she’s in right now and talks about how she gets herself moving and in a better state. We talk about being people pleasers and worrying about what people think about us. Rachel is very much in the public eye, so she’s got really great insight on this struggle that so many of us deal with. Rachel addresses two common excuses so many of us use (I hand-picked these two from the several she talks about in her book specifically for you, because I hear these same excuses from my audience all the time): “I don’t have enough time.” and “I’m not enough to succeed.”   We talk about the simple 5 to Thrive model that Rachel says has literally changed her personal and professional life. It’s so simple, yet so powerful! Rachel talks about why you MUST choose ONE dream to pursue in order to achieve the traction that is necessary to achieve your goals. She has the best analogy to explain why you shouldn’t be focusing your efforts on too many things at once.     Some people wonder how Rachel did it. They call her an “overnight success”. She debunks that myth right off the bat and drops some truth bombs in the process.   Rachel talks about how she built her following (she has over 1 million on Instagram alone!) by getting to know her Ideal Customer Avatar (ICA). She tells how this quote she heard over 10 years ago, “Follow the signs of life,” helped guide her in really getting to know her ICA and use that to monetize her business. You guys, there is so much value, inspiration and tactical advise to living the life that you dream of AND you deserve. Don’t wait another minute, click here to listen in to my interview with the one and only, Rachel Hollis! This episode is sponsored by my free masterclass, “The Ultimate List Building Catch-Up Plan”. My Proven 3-Stack System For Leveraging The Most Powerful, “What’s Working Now” List Building Strategies (without the stress, tech confusion, or crazy overwhelm). If you are struggling to get started with building your list OR if you are not attracting new subscribers to your list every single day, this is the free master class for you. LINKS: Girl, Wash Your Face, by Rachel Hollis (Physical Book) Girl, Wash Your Face, by Rachel Hollis (Audible version) Girl, Stop Apologizing, by Rachel Hollis (Physical Book) Girl, Stop Apologizing, By Rachel Hollis (Audible version) Blackberry Farm in Tennessee (where we took our girl’s trip) Entreleadership podcasr interview with Clate Mask Keith J. Cunningham website Made For More: Rachel’s movie on Amazon Prime Minted.com Follow Rachel on Instagram SUBSCRIBE & REVIEW IN ITUNES Are you subscribed to my podcast? If you’re not, I want to encourage you to do that today. I don’t want you to miss an episode. I’m adding a bunch of bonus episodes to the mix and if you’re not subscribed there’s a good chance you’ll miss out on those. Click here to subscribe in iTunes! Now if you’re feeling extra loving, I would be really grateful if you left me a review over on iTunes, too. Those reviews help other people find my podcast and they’re also fun for me to go in an read. Just click here to review, select “Ratings and Reviews” and “Write a Review” and let me know what your favorite part of the podcast is. Thank you!  

Knoxville native John Coykendall, Master Gardener and seed saver of heirloom seed shares some stories with Amy.  John tells us how he became a seed saver, some of the varieties he has saved, where to find old time heirloom seed like the ones he saves, and shares some cute stories.Amy and John worked in the garden at Blackberry Farm together in 2007 where Amy learned from John the importance of these heirloom seed.  Many of the varieties that he has saved can be purchased at http://www.seedsavers.org/ More information on John Coykendall  http://www.blackberryfarm.com/about/family/team/johncoykendall

Episode 199 - Travis Hixon, Blackberry Farm Brewery via Blackberry Farm Happy Monday, Thieves! Today we’re welcoming Travis Hixon of Tennessee’s Blackberry Farm Brewing. Anyone who’s listened to the show knows that Augie is a longtime fan of the saisons Blackberry has been making for the last few years, so we were excited to sit down with Travis and hear about the processes there. Travis brought a couple of really fun beers for the blind tasting, so be sure to listen for those tasting notes. As always, get as us and let us know what you think!**Want to support us? We have launched a PATREON Page. Click here to let us know you care!**As always, you can email your questions, complaints, whimpers, or whines to us at stealthisbeerpodcast@gmail.com. We read everything we get and we'll try to respond as quickly as we can. If not online, then on air. And THANKS!You can subscribe to STB on iTunes and PLEASE LEAVE US A REVIEW!!!Co-hosts: Augie Carton & John Holl Producer: Justin Kennedy Engineer: Brian Casse Music: "Abstract Concepts - What Up in the Streets" by Black Ant.

This week on Southerner, Chris sits down with Cassidee Dabney. Cassidee is the Executive Chef of the Barn at Blackberry Farm in Walland, TN. Southerner is presented by:  Mountain Valley Spring Water: Delicious spring water straight from the source in the Ouachita Mountains in Arkansas. Beautiful green bottles. Still, sparkling, blackberry pomegranate, white peach or lime. Available in fine grocery stores or online at MountainValleySpring.com. Follow them on Instagram @MountainValleyWater. -and- GUMPTION Conference: a conference that celebrates the best of the South, coming up March 8-9 in Franklin, Tennessee. Featured speakers include Sean Dietrich (Sean of the South), Beth Ann Fennelly (Poet Laureate of Mississippi), Odessa Settles, Jeff Shinabarger, and more. GUMPTION is an experiential conference where some of the leading creatives in the South share how they’re using food, drink, music, literature, photography, skateboards, and even spray paint to foster creativity and hospitality in our region. Tickets are limited, so visit GUMPTION2019.com for the full lineup of speakers and ticket information.   

First, Chris tells will about his recent getaway to Blackberry Farm in Walland, TN. Then, Will tells Chris about a the book he just finished: A High Low Tide by André Joseph Gallant. It covers the attempt to revive the Oyster industry in Georgia. Then, they discuss a recent accident in Alabama, which left chicken tenders scattered across a road, and the warning from officials which followed.  Thanks to our sponsors for supporting this show:  Mountain Valley Spring Water - Hot Springs, AR. Delicious spring water straight from the source in the Ouachita Mountains in Arkansas. Beautiful green bottles. Still, sparkling, blackberry pomegranate or lime. Available in fine grocery stores or online at MountainValleySpring.com. Follow them on Instagram @MountainValleyWater. Tree House Macarons - Augusta, GA. Early Winter collection available online NOW at TreeHouseMacarons.com. Flavors include Butter Pecan, Almond Joy, Blueberry Cheesecake, Peanut Butter Cup and Mint Chocolate. Order now before they sell out. Use code potluck to save 25%. Follow them on Instagram @TreeHouseMacarons. Tennessee Outfitters - Cookeville, TN. Fun designs for folks who love the great state of Tennessee. Hats, t-shirts, stickers and more. And if you’re not from Tennessee, they have some really cool Southern stickers like Dadgummit, Goodness Gracious, Bless Your Heart, and more. Just launched a brand new site. Special code potluck will save you 20% on any order. TennOutfitters.com or on Instagram at @TennOutfitters. Eli Mason - Premium cocktail mixers and syrups made with all-natural ingredients in Nashville, TN. Old Fashioned mixer, Mint Julep mixer (Gotta plan for that Derby party), plus premium bar syrups like Grenadine, Demerara, and seasonal syrups like Spiced Simple and Fresh Peach. Save 20% on 3-packs with the code potluck, and if you order $50 or more they’ll send you a FREE stainless steel cocktail jigger with your order. EliMason.com or follow them on Instagram at @EliMasonSyrups.

Welcome to Episode 112 of Edacious and a conversation about success. How that doesn’t necessarily mean having your own show or managing a bunch of line cooks. Meet Chef Trish Clinton, chef for Zeta Psi fraternity at the University of Virginia. Yes, it’s a thing. Yes, I had questions. And yes, she manages a team but instead of checking mise en place, she’s guiding her group of 45 young men into being better, self-actualized individuals, using food as a starting point. “I’ve done tweezer food. I didn’t get the reward that I get from this.” I met Trish at one of the first Charlottesville Women in Food gatherings and was eager to find out what a typical day is like for a chef in charge of feeding 45 hungry young men every single day on a tight budget. How she has to make do, get creative, work with what she has in front of her. Make magic. Being a single mom, she uses a lot of the same skills. Her menus are planned to the penny. Just like a Mom with 45 kids needs to do. Trish is a self-taught chef who started her cooking career at the esteemed Blackberry Farm in Tennessee. Yes, you heard right. THAT Blackberry Farm. The story of how she went from baking dog treats in her kitchen to that multiple-award-winning-no-pressure restaurant is inspiring and a testament to her positive attitude. What’s it like to cook for a large group of people as opposed to being in a restaurant? Like catering but not. The math is different. The menu planning too. Trish does it all. Menu planning, budgeting, stocking, cooking. No sick days because if she doesn’t make the food, those boys don’t eat. “You are everything. You’re the dishwasher. You’re doing the inventory. It’s like running a small restaurant where you feed 90 people a day.” Food waste is a constant concern, something she uses as an example to teach Zeta Psi, who often have eyes bigger than their stomachs. Come-to-Jesus moments about the value of a food dollar happen on the regular. Trish is a Mom Away From Home, teaching Zeta Psi about food, laundry, even running a dishwasher because as part of her contract, the boys are responsible for cleanup. Every Fall there’s a new crop of boys who eat her out of house and home and need to be told where the “ON” button is. “I received a note from one of the parents that said, ‘You are the best Rent-A-Mom ever.’” And this ain’t fish sticks. How about roasted pork tacos with sherry pickled red onions, jalapenos, and a jalapeno cream sauce? Trish is teaching Zeta Psi not just food, but cuisine. “I specialize in Dude Food and stuff you’d want your Mom to make.” How has being a frat house chef made her a better mom? What about #MeToo? I’ll admit when I first heard what she did all I could picture was Animal House. We talk about this perception at length, and Trish’s answers are both surprising and incredibly enlightening. Bottom line? Those boys are in good hands. This week, Chef Clinton will be cooking Thanksgiving dinner for her boys, complete with stuffing, and pumpkin and pecan pies. We should all be so lucky. Thanks, Rent-a-Mom! May your Thanksgiving be as filled with delicious as theirs is going to be. Be well. Big Love. SHOW NOTES – Links to resources talked about during the podcast: Support this podcast! Be Edacious! Patreon is EDACIOUS about supporting creators, helping each one achieve a sustainable income through monthly sponsorship. Thank you to my Edacious Sponsors, who donate so I can save up for a new desk and chair. Because currently, my ass is sitting on the floor ;) Help my back. Click the link. Subscribe. Stay Edacious! - Come on, after this episode? You know you want to. Subscribers get new episodes instantly, while non-subscribers have to wait sometimes for days depending on the Apple Podcast Gods. Never miss a chance to be edacious! Leave a review! - Click the link, then "View in iTunes" then "Ratings and Reviews". Whether you think it's great, or not so great, I want to hear from you. I might just read your review on the air! Whoa! #famousforahotminute Be well. Big Love.

On today's episode of All in the Industry®, host Shari Bayer is joined Andy Chabot, Sommelier and Director of Food and Beverage at Blackberry Farm, a luxury hotel and resort, and Relais & Châteaux property on 4,200 acres in Walland, Tennessee, bordering the Great Smoky Mountains. Andy is a graduate of the Culinary Institute of America (CIA), who after a stint at Little Nell in Aspen, found his true interest in the front of house. In 2002, he began his career with Blackberry Farm, and soon became involved in its young wine program. He worked his way up to Director of Dining and Beverages running all aspects of the service and beverage departments, and in 2014, under his direction, The Barn at Blackberry Farm, received a James Beard Award for Outstanding Wine Program. Andy has passed the advanced level of the Court of Master Sommeliers Exam and was the recipient of the Michael Bonaccorsi Scholarship. Today's show also features Shari's PR tip, Speed Round, Industry News discussion; and Solo Dining experience at an Amalfi-inspired lunch with Lo Scoglio (Marina del Cantone, Campania, Italy) and Legacy Records (NYC). Listen at Heritage Radio Network. Subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry #allintheindustry. All In The Industry powered by Simplecast

Savor happened once again, and Carlin and Rebecca put another year of covering the event in the books. For their fourth year of Savor, the two focused on trying to taste offerings from lesser-known breweries. The full breakdown of the event takes place in this episode, accompanied by four beers. Carlin’s favorite – Blackberry Farm […]

Writer Naben Ruthnum compares outsiders' expectations and assumptions about the South Asian diaspora to those about the American South.  This week's episode is adapted from a lecture Ruthnum gave at SFA's Taste of the South at Blackberry Farm in Walland, TN. 

This week, we're joined by brewmeister and gentleman extraordinaire Jeffers Richardson of Firestone Walker's Barrelworks. Tune is as we discuss beers from Weihenstephaner/Sierra Nevada, Blackberry Farm, and OBVIOUSLY Firestone Walker's Barrelworks. Movie: "Isle of Dogs" 33:00 (Spoiler Free) 1:09:45 (Danger Zone) Weihenstephaner/Sierra Nevada "Braupakt" 03:20:00 Blackberry Farms "Blueberry Rhubarb 57:43 Barrelworks "Zin Skin" 1:26:00 Please consider reviewing us on iTunes. Your mothers raised you to be good people. Don't let them down.

Matt Gallaher grew up in Knoxville, Tennessee at his mother’s side in the family’s restaurant and catering company. He holds a degree in chemical engineering, but after college he turned back to cooking and had the opportunity to work under Executive Chef John Fleer at Blackberry Farm in Walland, TN. He stayed there for four years, attaining the rank of sous chef for his last year, and then traveled across the globe cooking for musicians including Eagles, Neil Young, Keith Urban and Kings of Leon. Desiring to reconnect with his Tennessee roots, Matt was called home in 2011 as Personal Chef for Governor Bill Haslam in Nashville. Two years later, Matt found himself back in his beloved hometown of Knoxville where he opened Knox Mason, his ode to traditional Appalachian cuisine. In 2016, he opened Emilia, which focuses on ‘Handmade Italian’ cuisine. Heritage Radio Network On Tour is powered by Simplecast.

How excellent can it be in East TN @blackberryfrm @beermakesthree @maryville Co hosts : Good ol Boy Kendall, Good ol Boy Mike, Good ol Boy Dave, and Good ol Gal Julieanna SUDS Episode – We do our best to say Blackberry Farm correctly and yes we (mostly Mike) fail to do so. There's only one farm. It's nice to be banned from a place that we've already visited. Such a great celebration of Saison made in the US. We also get to see the evolution of a great brewery in the making. We taste and discuss the following beer:  King of Falling Fruit SUDS – 4 Barrel Series Flanders SUDS – 4 Barrel Series Brett Saison SUDS – 4 Barrel Series Brett Fruit Blend SUDS – 4 Sorghum Saison SUDS – 4 Noble Cuvee Dry Hop Saison SUDS – 5 Fenceline Farmhouse Ale SUDS -4 info@sipssudsandsmokes.com @sipssudssmoke Sips, Suds, & Smokes™ is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Hosted online at Spreaker and available on iTunes, Google Play, PRX, TuneIn, Stitcher, Soundcloud, and YouTube. Thanks to BFB and Matty Hargrove in particular for providing many of the beers for this episode. Check out Kendall and June's Blog - Beer Makes Three www.beermakesthree.com Enjoying that cool new Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here: http://www.cdbaby.com/cd/woodswhitehead2 

How excellent can it be in East TN @blackberryfrm @beermakesthree @maryville Co hosts : Good ol Boy Kendall, Good ol Boy Mike, Good ol Boy Dave, and Good ol Gal Julieanna SUDS Episode – We do our best to say Blackberry Farm correctly and yes we (mostly Mike) fail to do so. There’s only one farm. It’s nice to be banned from a place that we’ve already visited. Such a great celebration of Saison made in the US. We also get to see the evolution of a great brewery in the making. We taste and discuss the following beer: King of Falling Fruit SUDS – 4 Barrel Series Flanders SUDS – 4 Barrel Series Brett Saison SUDS – 4 Barrel Series Brett Fruit Blend SUDS – 4 Sorghum Saison SUDS – 4 Noble Cuvee Dry Hop Saison SUDS – 5 Fenceline Farmhouse Ale SUDS -4 info@sipssudsandsmokes.com @sipssudssmoke Sips, Suds, & Smokes is produced by One Tan Hand Productions using the power of beer, whiskey, and golf. Hosted online at Spreaker and available on iTunes, Google Play, PRX, TuneIn, Stitcher, Soundcloud, and YouTube. Thanks to BFB and Matty Hargrove in particular for providing many of the beers for this episode. Check out Kendall and June’s Blog – Beer Makes Three www.beermakesthree.com Enjoying that cool new Outro Music, it’s from Woods & Whitehead – Back Roads Download your copy here: http://www.cdbaby.com/cd/woodswhitehead2

John Coykendall is a renowned heirloom seed saver, a classically trained artist, and Master Gardener at Blackberry Farm, one of America’s top resorts. For nearly four decades, Coykendall’s passion has been preserving the farm heritage – the seeds and stories - of a small, farming culture in Southeastern Louisiana, and this work is the subject of a new documentary, Deeply Rooted, from Louisiana Public Broadcasting. The documentary will be screening at Slow Food Nations in Denver this July.

  Life happens in the kitchen. And, life is better in the kitchen with our ‘Kitchen MUST haves’.  Listen in as we chat about the items that we can’t live without in our kitchens.  Maybe one or more will become favorites of yours too.  If you have a ‘kitchen must have’ call us and let us know what it is so we can try it out. We three like to add a table lamp, artwork and other decor items to the kitchen so it feels less utilitarian. Anita uses big bowls on her counter as decor and get her other kitchen styling tips.  CLICK HERE Yvonne’s kitchen is not complete with her well used cookbooks. Here are a few of our favorites: A vintage volume of Mastering the Art of French Cooking  by Julia Child Barefoot Contessa Family Style  by Ina Garten The Foothills Cuisine of Blackberry Farm  by Sam Beall & Marah Stets Cook Like A Rock Star by Anne Burrell Making Of A Cook by Madeleine Kamman The Heart Of The Artichoke by David Tannis Saveur: The New Classic Cookbook by Saveur Magazine Make The Bread Buy The Butter by Jennifer Reese (so funny!) Back In The Day Bakery Cookbook by Cheryl and Griffith Day Houston is Cooking at Home by Ann Criswell. Here are some terrific storage ideas with style from Anita.  CLICK HERE Try Maldon Sea Salt as Kelly suggested and we think you’ll get hooked.  To read about this flaky crunch salt CLICK HERE.  To pick up a box CLICK HERE. Free your backsplash from electrical outlets like Kelly.  CLICK HERE Read Anita’s post on Kitchen must haves.  CLICK HERE Take a tour of Yvonne’s farmhouse kitchen. CLICK HERE See Yvonne’s favorite kitchen gadgets. CLICK HERE See Yvonne’s Functional And Fabulous kitchen racks. CLICK HERE. Have a moment to subscribe rate & review our podcast?  Awesome – thx! Do it HERE. Subscribing means you’ll never miss an episode.  Rating & reviewing let’s know how we are doing. If you do subscribe, rate & review send us an email or call to let us know you did and your itunes name so we can read your review.  Then we’ll enter you to win a darling Decorating Tips & Tricks mug. You can call us @ 323 480-4408 or email to decoratingtipsandtricks@gmail.com . We’d love to hear from you!  Suggest a topic for us to cover or ask a question. Thank you to all those who have called in & emailed already.  We SO enjoy hearing your voices & thoughts!! Until next time… xo, Anita, Yvonne, & Kelly The post Episode 17: Kitchen MUST Haves appeared first on Decorating Tips and Tricks.

This week on In the Drink, host Joe Campanale is joined by Roy Milner, Brewmaster for the Blackberry Farm Brewery. With more than 20 years in and around the craft brewing industry, our Roy began exploring his passion for great beer in Knoxville as a home brewer while attending the University of Tennessee. A native of Chattanooga, Roy has traveled extensively to gather the knowledge and expertise to make the best beer possible. Prior to Blackberry Farm, Roy worked as a brewer with multiple breweries in the Southeast, and has held several Sales and Marketing positions with beer and beverage companies throughout the United States before coming back to Tennessee. Passionate about all things Southern, he is a lover of music, cooking, beverages, and travel, and is proud to call the mountains of East Tennessee home.

Visit with Roy Milner of Blackberry Farm Brewery, Walland, Tennessee

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Native American cooking, hotel restaurants, Rare Breed sheep, farm tours & southern cuisine. These are a few of the topics covered on this week's jam-packed edition of The Main Course. Host and Heritage Radio Network founder Patrick Martins chats with chef John Sharpe of the Turquoise Room at La Posada in Winslow, Arizona and butcher Michael Sullivan of Blackberry Farm in North Carolina. Tune in and learn the historic La Posada hotel and what it's like working as a quality driven creative chef in the desert and later hear about the agritourism and butchery programs at Blackberry Farm in the Smokey Mountains. This program was sponsored by Fairway Market. “Right now i'm at the point where i'm able to buy 100-150 head of sheep a year. These animals come in hanging weight in the high 20's to 40 pounds. What I'm hoping to do, and what I've started to do, is be able to pass some of the animals on to other chefs so they can start using them. As we go further I'm hoping somebody will be able to market this meat as a commercial product.” [22:00] –John Sharpe on The Main Course “Being a restaurant owner – there's a small profit margin. You have to make as much profit as you can – bringing in whole animals does that. You're able to cut your costs and get so many more products out of it.” [41:00] –Michael Sullivan on The Main Course

Walter and Aggie Murch The Bird that Swallowed its Cage: The Selected Writings of Curzio Malaparte ~Co-presented by KWMR and Point Reyes Books~ Join us for a reading and conversation between Walter and Aggie Murch about Walter’s recently published book, The Bird that Swallowed its Cage: The Selected Writings of Curzio Malaparte. Walter Murch Working within the growing Bay Area film community, Murch settled his family in West Marin in 1972. Since that time Murch has been honored by both British and American Motion Picture Academies, winning BAFTA and Oscar awards and nominations for The Conversation, Apocalypse Now, The English Patient, Julia, and Cold Mountain. Murch wrote In the Blink of an Eye (2001), which has been translated into ten languages. The Bird that Swallowed its Cage (2012) is Murch’s selected translation of work by the Italian poet and novelist Curzio Malaparte (1899-1956). Between films, he pursues interests in the science of human perception, cosmology and the history of science. Muriel (Aggie) Murch Aggie graduated as a nurse in England in 1964 and obtained a BSN from San Francisco State in 1991. In 1965 she married Walter Scott Murch and from 1972 raised their four children on Blackberry Farm in Bolinas. She is a founder of of KWMR(FM) radio in West Marin, and author of Journey in the Middle of the Road, One Woman’s Journey through a Mid-Life Education. Muriel continues to write stories and poetry while working as an independent radio producer for KWMR. When not traveling with Walter, Aggie runs the small organic Blackberry Farm, which remains the Murch home Find out more about The New School at tns.commonweal.org.

There is some exciting news on the business end of the podcast, and Lauren and Chan are thrilled to join 58 Ember as their new podcasting network! Lauren talks her newfound love for TikTok, and why its users are a unique brand of unhinged. Hear some of their favorite comments from their TikTok videos. The gals also give an assessment on a review that calls them Pick Me Girls and even break out Urban Dictionary to consider the accusation. They then discuss the inception of Kim Kardashian's launch into fame with supporting players Ray J and Kris Jenner. The narrative accepted by many versus the alleged facts are very different and darker than they originally thought. Lauren & Chan also break down Kanye West's problematic, misogynistic 46th birthday party, and Chan gives her family friendly hopes for his next birthday celebration. Finally, hear all their thoughts on Tom Girardi's mental competence and Erica's role in the deceit. MERCH IS HERE! Click here to check out our limited drop of Work Soft hoodies and hats. Get yours before they're gone!To support the show on Patreon and access our 100+ bonus episodes, including our Royal's Deep Dive, click here!Please note this episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct or indirect financial interest in products or services referred to in this episode.TRANSCRIPT: [00:00:00] Before weget into theepisode, everyone. I just need toput a quick plug in here. If you like our podcast, if you, you know, have liked all the 166 episodes before this one. Please do us a favor, share it on your story.Post a link to your favorite episode using the little link button on Instagram. shout us out.We trulyappreciate it. It really helps us grow and getsthe word out aboutPops.So if you do that, we will be forever grateful to you.Follow us on YouTube, follow us on TikTok. and let's get to the episode. well, well, well, good morning, Lauren. Welcome to episode 1 67. Wow, we've done too many of these. Um, I don't know why I felt the need to say the number, but sometimes it's, it's grounding, you know, it, it's validating to know that we've done [00:01:00] 167 episodes of pops.On there you are aging us. First of all, how I know, Second of all, yeah, 160. This is our hundred 67th episode. Actually, it's probably more like our 350th episode because we also, everyone, not sure if you've heard about it, but we do a Paton episode every Friday. Sowe've been doing this for a while.Quite a while. but you know, even the hundred 67th time or whatever, 300th time feels like the first time, soNever gets old chatting with you, sis. Never. Um, we have big news to share. Super exciting. Okay, here's the deal everyone. We're really excited because today we are announcing that we are joining a network.we are joining 58 Ember. 58. Ember is a new network. They're, and we are really excited to be partnering with them. should we share like how this started, Chandler?Yeah, let's just give a, a little bit of a, a background. we were with a previous network a year ago, [00:02:00] um, andthen we a year ago. Yeah.Part ways. Um, but then 58 Ember approached us and yeah. Lauren, you can take it from there.Yeah. So basically we were with the network, and they were great, but we ultimately decided that we wanted. To be part of a platform called Red Circle. That's where we moved to. because it was a little more self-service, it allowed us to handle our ads in a more efficient way. and it just was a little more seamless, a little more efficient.And so we were with Red Circle. We loved Red Circle. Everything was going along swimmingly and we didn't think we needed to be with a network at all. But we got approached by 58 Ember, by the founders. They're two really, really smart women, Erica and Emily. Um, and they have a whole different approach to podcast networks, and I was very taken with their mission.Their mission is to have a podcast network that truly fosters community and embraces the network and podcast network. and also a network that [00:03:00] really focuses on helping creators grow through being strategic through, meaningful brand partnerships. And what I, saw in their presentation was something that's really not available.In traditional podcast networks right now, traditional podcast networks, the brass tack of it is they're really good at monetizing audiences that are already built, but they're not necessarily focused on helping smaller creators build audiences. Um, and so anyway, there's definitely a white space in the market and 58 Ember is absolutely going to fill it.And so we are really, really honored to be a podcast on their platform and on their network. and we're really excited to join.Yeah. some exciting updates on the business end of pops, but you know, should we get into why everyone tuned in today for the hundred 67th episode?Should we get to it?galvanization by the app Tick talk.Okay, let me, let me start with a small disclosure that I've been making to friends and loved ones recently. [00:04:00] I've been saying to people before I see friends or anybody in group texts, across group texts. Hey, for what it's worth, it's okay to mute, pop apologies as we begin to go full steam on on the social channelsbecause. I just was like, Ijust need toput this out there. You know, for anyone who's like, who sees me on a frequent basis, like maybe they don't wanna also see eight videos from me, you know, every time they open up their phone or from you, no offense to you. Um, soyes, youmay have noticed that we are now full steam on TikTok.On Instagram, that is because we are trying to grow and wanting to, you know, create that short form content that people are loving these days. so anyways, I, I have been making that disclosure to friends and family. Like I've said that to multiple people. Just like, it's okay if you have to mute me. I would mute me.It's fine.Oh, absolutely. I mean, here's the thing. The fact that we do not want to forever toil away an obscurity should not mean that our friends and family should [00:05:00] suffer the wrath of our constant content. Okay? Um, and so I absolutely agree with you.there's something about opening up my TikTok and then seeing your face and hearing a hot take coming from you. That has been very hard for me and I, I'm like, it's funny cuz I, I love it. I, this is something we've been needingOh really? Do you? I love it for the business side of things. And I love it for our platform because we really do like, have so much good content that like, I wanna share you know, in little reels and stuff.But, you know, it's been a little bit jarring for me and I've been like, okay, like squa swipe. I can't see Lauren's face every time I open up TikTok. But I love it and it's very good for us and we're going to keep, chugging forward.Well, the thing that I didn't realize, Chandler, about TikTok that I'm very excited about. Also, we're on YouTube now, everyone full episodes or on video on YouTube every week. If you wanna watch mine and Chandler's facial expressions as we are chatting, um, and see our fits, you can hit up our YouTube. here's what I didn't know about [00:06:00] TikTok, okay?About the app. that originated in China. Parent company, bite dance, otherwise known more prominently as TikTok. So TikTok. I didn't truly realize how powerful it is as a creator Meanwhile, I'm on Instagram and I am posting all this content, doing stories. All of it could just be a TikTok reel And right now our Instagram. Love it. I love chatting with people. It's great, but really it's basically talking to the same people over and over. And if for us to have this podcast succeed, we need to reach more people. and it's been galvanizing for me as a human being to see that I can do the same, performance art that I'm engaging in.Certainly a performance.just kidding. Uh, I can do the same shtick and nonsense on Yeah. And TikTok somehow doesn't care that we only have [00:07:00] a hundred followers or 120 followers. It will, if it sees people liking the video, spin it up to the masses. And that is just not something that's possible on our current platform that we've been using.Mostly she'll remain nameless. so anyway,yeah.it's Yeah, yeah. No, it's been great. I think, yeah, I, you've just been doing such a good job, so I just wanna say, you know, thank you on the airwaves and publicly declare my thanksOh, thanks. Can I also say Chandler, how I A what?let me continue one more with my,thank you. Yeah, sorry. Sorry. add. No, Lauren. I say thank you because I think you are truly very, very good at this type of thing. You, I don't wanna say you're shameless, but I think you are just better, and we've always known this. You're just better at like hopping on, you know?Turning on that front facing camera, hitting your cord, and just like killing it. Like, it's truly like a talent for like this type of performance. And like [00:08:00] I, I think without that ability, we would not be where we are. So I just, I really think you're meant for this kind of thing and I, you know, I'm gonna, I'm gonna continue myjourneyof getting better atit.Well, that's really nice of you. I mean, we were at Blackberry Farm and Courtney was giving me this compliment that I'm very fierce and our dear friend, Maron was, you know, echoing that sentiment. And I said, it's not that I'm fierce, it's that I love the truth and I want the truth to get to people, you know, with, uh, fire in my eyes.AndWyatt patted me on the back, kind of laughed and said, that's part of your delusion. You know, but that's why we love you.  I love that Lauren has spun this compliment about her performance art into like how she's like Joan of Arc or something.Likeit really is partof your delusion and that's what makes you so great at it.The self aggrandizement is truly flooring. so thank you Chandler. I will continue to be a champion of truth, honor, TikTok and other social platforms. Um, but I wanna sh [00:09:00] share with you, another reason why I love TikTok, okay?Okay.The people are truly unhinged onYeah, it's true.I didn't realize.I didn't know Chandler. I thought that it's the same type of conversation happening over there. It's like Twitter degenerates are commenting on TikTok. It is like the worst of YouTube all together. It is four chan created a social media company.I honestly, yeah, I, I sometimes love just perusing the TikTok comments because it's like from another realm, like where the, it'salmost. Liketoo insane to even be bots. yeah, it's, it's really good. And it feels like they're not even really connected to like, people, they're just like usernames.that's the reason people are posting anonymous So they're posting what they really think. I think that's a big part of it. Like a non culture is bigger on TikTok than it is on Instagram. can I just read you a few hilarious unhinged comments that we've received [00:10:00] on our video that's going by that I don't know if it's going viral, but it's really, um,um,we have one video that's really spun up right now anyway, so in the beginning of the video, it's the video where we ask the question, the rhetorical question.How could anyone cheat on someone as beautiful and smart and talented as Natalie Portman? Mm-hmm. a rhetorical question we go on to illustrate the fact that it has nothing to do with her physical or otherwise attributes. Anyway, that doesn't stop people from jumping down our throats and not watching till the end of the video anyway.So to answer that question, hear are what a few people say. So, a woman named Lumira says, easy. The fantasy was over once the movie was done. Okay. Um, cutting.It's kind of beautiful writing.Miss Cat 77 67 says, when a man marries a mistress, it creates a vacancy.Oh my gosh.That's a co that's, that's a zenko. Sosh said, okay, and this gives me the chills cause I know that some of my people are on TikTok.she says, [00:11:00] should have known I'd be the first to leave. Think about the place where you first met me. I mean, she's quoting,she's the prophet of our time. profit of our time. Julius C says, beauty is temporary and charm is fleeting, but a woman who fears the Lord is to be praised. Okay? I love a little religion. I love a You do you love a little religion sprinkled in a littlebit ofreligious self-righteousness. You can't get enough.I cannot get enough. So we're gonna continue in that vein. Twan writes, Solomon had a thousand women and still wasn't satisfied. This, this is men.This is men. This is men. I'm getting that tattooed. This is men.I responded, Towan, and I said, you're right, Twan. Most men need 1,001. Which I thought was hilarious. Um, if I do say so by myself, and then Twan says [00:12:00] men need what Ecclesiastes says in the end. anyway, there's a cute back and forth if anyone wants to go find it. I A cute biblical back and forth.yeah, between me and Twan, where we actually connect and agree.I'm not gonna, I won't, you know, I won't belabor it. I'm sure that madeyou know the Serena joy in you all tingly no, literally, wan and I are like, Fist bump at the end of the conversation. Like we, we get each other. wan understands. Okay, so, a guy named at John Jung says, I for one get bored one to two years in. And that's long constant change gets my little guy sturdy, eggplant emoji.OhSo sorry, that's a departure.yeah. and then finally, Someone commented, so she started dating an unavailable man. Now she's surprised he cheated. I guess you can buy a Harvard diploma.so the people on TikTok are unafraid and completely unhinged, and it is my new happy place and home.[00:13:00] Okay, great.Congratulations. Enjoy.Thank you. Speaking of unhinged people, can we please, please, Chandler respond to the accusationOhmy gosh. I mean, at us?I don't know how unhinged this person was. Seemed like they were pretty hinged.Um, yeah, this person actually might be telling exactly the truth, which I want to talk with you about. Cause I don't know if they don't get us or if they get us too much. You know, if they can see very clearly what's happening here.I fear it might be the latter. Okay. Solet's read what we're talking aboutyeah, let's read this, this, this is a, unfortunately, a recent review. We got, from t Kitty h she left this on June 8th. He or she, excuse me,he, she ortheyone star, the subject line. Holy pick me girl.Pickme girl energy so hard. These girls are desperate.That's it. No, no. Period. That's it. It's like he,she, or they basically trail [00:14:00] off. They can't even, you know, write anything else. They're so frustrated.Yes. okay, so the last part of that review, that these girls are so desperate. Absolutely correct. We are totally desperate. We've been doing this thing for three years. We're, we're, we're working hard. 350th episode. Basically, we would really like to grow. upon seeing this, I was like, yeah, where's the lie? Like I,I, Ihear you. I'm right there with you. T Kitty. I guess my question is though, the thing that is ambiguous for me still, um, and why I will become my own defense attorney in this moment is isn't a pick me girl, isn't that a girl who tries to be cool for the guys and is like, I'm into sports, I'm into exertion, I'm into e eating tacos likeisn't I, the girls are dramatic.Yeah.I actually, I'm gonna read you the Urban Dictionary Pick Me Girl definition. A Pick Me girl is a girl who seeks male validation by indirectly or directly insinuating that she is not like other girls. Basically a female version of a symp. Characteristics of a pick [00:15:00] me girl, let's men walk all over her because of her carefree demeanor.I'm just gonnastop youright there. You can ask my boyfriend of two years if I have ever been carefree.Theanswer isno, notonce, not a single day. Have I been carefree unless, you know, I was like heavily under some type of influence.I invite you all to DM Kagan and ask how chill and carefree I was when I gave him an ultimatum. Okay? Like, we are so not that description. That is my only line of defense here. Like if that is what this person's calling us, she's giving a review on the wrong podcast. Right. but if bime garlic is a larger symbol, then we're in trouble. I'm like the opposite of a guy's girl. I don'tknow.I just, Ipride myself on not being a guy's girl and being unpalatable to men.We are staunch defenders of Zero Hobbies, the zero Right, right, right.That's an OG pop anthem. So I invite you to search back on our Instagram for the [00:16:00] clip. but yeah, Chandler and I have died on the Zero Hobby Hill and we are absolutely not the girl who doesn't hang with girls or, and hangs with the guys, blah.no thank you.Okay, so anyway, um, now that we've taken no responsibility, Desperate.Yes.Carefree. No.Okay. So yes. Desperate. Yes. Carefree. Absolutely not. Um, Chandler, so I wanted to, when we were discussing what we were going to chat about today, I wanted to potentially watch the new episodes of the Kardashians, because, you know, that is a font of content that I enjoy, absolutely. It's a. Yeah, it's literally like the, California aqueduct or whatever, it's just, it's ever flowingYes. and as Sandoval has come to a bit of a close, we are not talking about Tom and Ariana on this episode, it's a blessed day. I think for everyone who doesn't watch Van Pump Rules. That drama is simmering. We need other people to [00:17:00] gossip about. So anyway, I asked you if you wanted to watch the show and please share your response.I said, I'm not watching. And then I said, I don't really want to watch. I kind of drew a line in the sand, you know? and I, have expressed this to you before that I've had a fall from Grace with the Kardashians. And do you want me to talk about the watershed moment in my life you know, should we get into that first, or do you want me to just explain my entirePOVnow?I wantyou to explain the watershed moment.Paint a picture for everyone. me paint a picture.I've honestly always liked the Kardashians and I've defended them to people who just like blatantly hate them. I think There's definitely a sect of people who just flat out think they are dumb women and don't think that they have hold any value or like have contributed anything.Andme, frankly, like I. Really supported them. And Kim Kardashian was like, the only reason why I enjoyed my curves. I literally grew up thinking [00:18:00] every woman was supposed to look like Marissa Cooper from the oc. Like that was a normal body. Um, or that was the ideal body. So, you know, I, I like, I really appreciated that, you know,what, what the Kardashians contributed to, you know, kind of widening, you know, the. like widening the plane of desirable bodies, like opening people up to the idea that, yeah, like the Kate Moss frail chic vibe is not the pinnacle of beauty. Absolutely.And. Not to make this all about me, but I've basically had like a sizable butt my entire life. And that's something I've always felt very like ashamed about. And like Kim Kardashian helped me overcome that. And you know, that is something I will forever thank her for. Um, but I wasn't like blind to the Kardashian machine.I just thought like Chris was a mogul and, you know, good for them. Like they should cash in, like whatever. but then I think. When you told me that the news broke, that Ray J said that Chris Kardashian was like heavily involved in the [00:19:00] selling of Kim's sex tape, like, and that was confirmed that I could not recover from, and maybe that was always something people knew and I just had, you know, chosen to never really believe it.But in that moment I was just like, I just felt very gross about it, and it just seemed like an extremely dark, morally bankrupt move. Even for them, even for people. I don't see them as like pillars of virtue, but I was like, wow. Even from day one they've been kind of gross like that. be honest, another huge part of thisis like them lying about plastic surgery.Like I was already kind of like, Damn, people loveto lie.Um, and they love to also, you know, pedal skinny me or flat tummy tea and, working out twice a day. But they also get NPSsandtucks literally everywhere and lie about it. And also, you know, filter and face tune their bodies into oblivion.so I was already kind of like frustratedwith that. Butbasically that's my, uh, that's my notes app reasoning for why I've kind of like fallen away fromthe Kardashians and whyI don't wanna watch their [00:20:00] show.Yeah. I think that for you, that was a watershed moment where you felt like this was a family that you, on some level under. Understood. You got them. and then you felt deceived. You felt like This family, you were no longer willing to give the benefit of the Dow too. Like even though you saw their, flaws, a lot of them, and you saw, you know, potentially that they were turning your culture into a more shallow narcissistic culture and that they were setting also some unrealistic beauty standards about surgically changed bodies, um, and really bodies that don't exist actually in nature.Or very extremely rarely. And so anyway, I think that you were willing to look past all of that until you had that moment where you're like, wait, this family will actually make deals with the devil in order to get more money and power and fame. And I don't wanna be a part of that.And honestly like I, I think a huge aspect of it was that it was literally so long ago that it was like, [00:21:00] it's not like they've just, you know, been completely warped by Hollywood and their life and whatever, whatever. Like that almost is more, I hate to say it, understandable, but the fact that it was like from day one before they were even famous, they were willing to like, Sell This tape just made me feel really dark inside and, and I was just kind of like, this is not a mother, daughter's, you know, relationship that I actually want toidolizeanymore in any way.So, I think it might be useful for people that are like, nodding along curious. I don't think that this entire saga has been fully deep dived enough, and so I wanna lead everyone through this whole re j drama really quick. It's probably gonna be like a five minute segment. Um, just to give everyone a full picture of what Chandler is exactly talking about.Yeah. and so.basically we're gonna go through the inception of Kim Kardashian into fame. So Chandler, it's easy to forget what catapulted Kim Kardashian [00:22:00] from Paris. Hilton's best friend and closet organizer, a Marie condo before her time. To the woman we know today. Let's remember what kick started Kim's career.Kim was working as a stylist for Brandy Ray J's sister, which is where Kim and RayJay met. They dated from 2003 to 2006. This is Kim is largely an obscurity. she's the girl walking behind Paris Hilton with the Louis Vuitton multicolored bag. Um, Ray J. And Kim start dating and he has referred to her as one of the greatest loves of his life.. Um, and in February, 2007, a tape of Kim and RayJay having sex while on vacation in Mexico surfaced and was obtained by Vivid Entertainment.Kim sued the company for 5 million to gain rights to the tape. That same year. This tape catapulted Kim into the beginning of who. We all know today it was the inception of the family's billion dollar empire. [00:23:00] This is all alleged fyi. Kim Kardashian is a public figure that we are making commentary on, under our First Amendment rights.and this is all alleged, and we don't know if any of this is actually factual and at all could be made up.Um, and there's something called anti, . Okay. according to the TMZ partner, two fab.com, Ray J and Kim's agreement was at each.Would receive $400,000 plus 12.5% of the profits of the sale of their sex tape. . TMZ stated, we've obtained an email from Vivid Entertainment Honcho, Steve Hirsch dated May. First 2007 in which she informs Kim, the tape has made $1,424,636 and 63 cents in revenue, including the majority of which million coming from DVD sales.To date, the video has had more than 210 million views online. On on DVDs. Kim and Raj continue allegedly to earn money from the video around $360,000 per year. Okay. So we knew that the video [00:24:00] was sold to Vivid Entertainment, but it was all kind of, other than that, it was the big question.Did Kim release it or did Ray J release it? the official approved narrative Okay. In the mainstream media, um, was that Ray J sold it. Okay. and in April, 2022, episode of the Kardashians, fast Forward let's see, this is from 2007 to 2022. So 15 years later, Kim is worried that there is additional unreleased footage of her and Ray that could potentially be released on the internet.Kim says in the episode that Kanye has retrieved any footage that RayJay supposedly had. She says, he got me all of the sex tapes back. She tells her family, he flew home and got the computer. It was on the high drive and he met up with Ray J at the airport and got it all back for me by the way, Ray J has gone on to have a partner, have children, have a whole other life, but he's constantly being pulled back into this narrative, right?That he took advantage of Kim and sold the sex tape and yada, yada, yada. [00:25:00] So Ray J, responds rightly so to defend his honor and says All of this is a lie, shaking my head, can't let them do this anymore. So untrue. Apparently there was no explicit footage that Kanye picked up from a computer.It was footage of Kim and RayJay at a restaurant nightclub, and nothing sexual or weird. So this is classic Kardashian plot manipulation. Um, in May, 2022, RayJay says that Kim has always had the tapes and that Chris was always in control of the release. So this is where we go from, was this tape.That Kim sold and was part of to get famous. . This is where it gets really icky. And where I get the ick and it gets gross because in May, 2022, Ray J says that Kim has always had the tapes and that Chris was always in control of the release.According to Ray's interview with the daily mail, Ray J said that he was never in possession of the sex tape. [00:26:00] This is a quote from Ray J. I've sat in the shadows of for over 14 years. Allowing the Kardashians to use my name to abuse my name to make billions of dollars over a decade and a half.Talking about a topic I've never really spoken about.I'venever leaked a sex tape, in my life. It has never been a leak. I never had a single one at my house. She had them at her house. She's always had all the tapes in a Nike shoebox under her bed. That's how it all came about. Once I pitched the idea to her, just playing around a little bit, that's when she jumped on the idea, talked to her mom, and it was out of my hands from there.As reported by US weekly.com, Ray J accused, both Kim and Chris Jenner as the ones who orchestrated the leak of the sex tape. He also revealed alleged dms between he and Kim that claim that everything shown on the Kardashians regarding the tape was a lie. Us weekly.com published the text from Ray Ray's Instagram screenshots, which says,so he's texting Kim or DMing Kim. Now I realize this is another promo stunt for you unless you reach out to me soon. I'm gonna take it to the level where it shows all of what we did, [00:27:00] all of the meetings and convos about the plan, date and times of our meetings, and the whole lie you and Chris planned.Since the beginning. The US weekly.com article continued. Kim allegedly apologized and responded. I completely understand and I appreciate hearing this from you.I want you to know that I wish nothing but the best for you. This has heard us both in so many ways, and I know we are aligned in wanting to move forward with our lives. Thank you for reaching out, and my hope is that after next week when everyone sees that the computer is given back to Kanye, that this story will be dead and done.I'm sorry for all this is affecting you. That wasn't my intention. Okay, so obviously she's trying to brush it under the rug. That's unreal. not directly addressing anything that he's saying.no,the skirting around the whole thing.just being like, hash up. This is basically shut up. she's just being a politician here.Right.So on September 8th, 2022, Kris then goes on James Corden's show and does a segment where she takes a lie detector test.James asks Kris if she helped Kim release her [00:28:00] sex tape, and Kris says, no, no. And the results say that she's telling the truth. Chris responds, oh, I like that. We cleared that up. All right, so later that month, Ray J. Fire is back. And this is where the real, I think, bomb is dropped and the mic is dropped, and suddenly things get a lot more clearer. Com reports that on September 10th, rej took to Instagram live for a 28 minute video saying that he remembered things quite differently. He said that he and Kim had filmed a second sex tape in Santa Barbara as a backup that he said Kris was not only aware of, but she made the decision for them to have a second video for safety, just in case he says, that's my.Paraphrase, just in case his exact quote is for safety. He says that Chris watched both videos and then told him that they were going to releasethe first videosince it gives Kim a betterlook than thesecond video. this isRay J's quote, but you watched it and made a decision. He said billboard.com [00:29:00] continued. Ray J claims that he has a legal documentsproving the releaseof the sex tapewas orchestrated by Chris Jenner.Contracts that list three items. Cabo Intro, Cabo Sex, and Santa Barbara Sex RayJay hasshow the contents ofthe contracts other than the title of the three items.Hmm.So I. Here'sthe question. If this is true,how problematic is it thatKris allegedly watched her daughter's sex tape,had her film a secondone, justin case, watch that, and thenbrokered adeal where she profited off that deal, allegedly.I mean, problematic is like, Doesn'teven begin todescribe it, in my opinion.It's so dark to me.It's so dark. But Ido think this gets at bigger questions. Right. And I just wannasay, I thinkthat we have entered this new, culture where everyone wants tobe really positive and we wannasupport people doing all sorts of careers. Um,[00:30:00] You know,whether that's on only fans or whatever, and selling your body and selling your,uh, physicality we're supposed toall be totally morally neutral to that.So I guess the devil'sadvocate question is, is isn't this just really the samething, like trying to utilize, and maybe would Chris Jenner be looking out for her daughter trying to get her money inpower? Um,By justreleasing thissimple video, like, what's different about this and why is it a problem? what's differentabout this? Because that is a whole other conversation that like I havemixed feelings about,but likeI can understandboth sides of that, that conversation. But what is problematic to me and what is really dark about this, is that they have, profited off the storyline that this was very traumatic for Kim.Hmm.And they have made this to be a very emotional, like they've just sold us a lie that like this was never somethingthat shewanted and that, and we were all made to feel sorry for her and to, you know, believe that this was a really traumatic[00:31:00] event inher life that, you know, she never wanted. And that, that's where I feel really lied to.And it's that lie that in my opinion, invalidates any like sex positive, uh, conversation.Gotcha. Okay. I cansee that their entire empire is built onto seatof the public. Mm-hmm. Mm-hmm. And I thinkit's thatthat's where you really lose trust inthese people. Andpeople are, there's,I'm sure there are listeners who are like, shakingtheir head laughing like, you ever trusted these people? and I think there arepeople who saw through them from the beginning. so I totally understand where you're coming from. I also wanna say that this really, um, sings intomy crass, orI don't know the, the, the phrase, but this really, you know, it's like, I don't know, there's aphrase sinks intomy CRAsgets my, anyway,wanna hear about your CROs everOkay.on this podcast.I really don'tknow what that,anyway, if someone please DM me what, what I'm trying to say. This really gets meupset becauseI will [00:32:00] just say publicly that I think it's absolutely wrongto.Teach your daughters and help your daughters sell their bodies for money or for power.I think there are things that are more important, more virtuous, more worth chasing afterthan, um, money and power. And I think thatresorting to that is a fundamental betrayal of goodpriorities. Um, as a mother, which is a steward over your children.So all Serena Joy all fucking day I mean, I don't,I just, I'll co-signthat, even asChandler be so bold.police, like, I'll justfully co-sign that. I think it's really dark to see amother-daughter relationship this has happened,um, and where it feelslike it goes against biology a little bit.Exactly, and it just feelslike that's the role of the mom. The mom is supposed to be theone where she isinstructing children about what actually matters in life. Mm-hmm. Mm-hmm. [00:33:00] and she's the one that's supposedto be like, you know, helping when her daughters get bad ideas. Ideas that they potentially are not wise enoughto realize are bad ideas.And so to not only, you know, it's, it's giving, you're doing amazing, sweetie, on her playboy shoot. It's just, there's somethingabout it that doesn't sitwell with me.honestly, like the Playboy shoot doesn't even, that is like,I agree. It's,it's a comp on adifferent scale. It's like butI think, I don't wanna stay too long on this conversation, but I think that this family has manipulated the publicinto thinking that they're like a real family, you know, who really cares about each other.And I'm notsaying theydon't care about each other, I just think that they are morally bankrupt completely. And I feel betrayed by that.I absolutely agree, and I think when you make a deal with the devil, you reap what you sow. And I don't think all prizes are earthly. And I think that it will be interesting to watch as fate unfolds for [00:34:00] these people. I do wannatalk about Kanye'sbirthday partywhat I wanna get toOkay. Yeah, let'sget to thatnext, and then we can move on from the Kardashians.All right, so this is according to page six, Kanye West 46th birthday featured plenty of bizarreantics, including theeyebrow raising decisionto serve sushi and sashimion nude women's bodies. The disgraced Yeezy designer included the Japanesepractice called Neo ta moriat hisSui Saturday to the interest Of thecelebrity attendees, including his nine year old daughter. Northsocial media users, however, believe the act to bemisogynistic. So these are somequotes from socialmedia.Treating a human woman like a plate is kind of misogynistic. Big dog tweeted one person.yeah.InIn what world is treating women like objects from male consumption,literally not misogyny, argued another. W t F. He's getting weirderand weirder each day.Others joke that Sex and the City character,Samantha Jones, did it first 2008in theseries first film.film.Yeah. Here's what I'm gonna say [00:35:00] about the nude sushi.It is misogynistic Also,thisis not the,just a Kanye weird thing. I've seen this on Housewives also on Sex and the City. Like,it's just like a weird rich people thing, like party trick. but yeah,it's still gross. It's very gross to me that Northwas there andI just, ugh, I hate even saying this.I don't wanna put,I feel guilty putting thisenergy out into the world, but Ijust,don't know how youcan be a normal child. With this type of environment,and I,I, I just feel like thatis going to be very damaging to your mentality. I mean, havingKanye as a father is going to be damaging, and that is likereally sad and itjust makes me really sad.Kanyeis a wolf in sheep's clothing. AndOh, I, I think he's a wolf and Wolf'sclothing. Well,I think he's a wolf and Wolf's clothing.he projects all this talk about Christianity, about God, about virtue. He'sall over Kim Kardashian for dressing too provocatively. And yet he has his now wife, basically naked[00:36:00] walking around. Like she'sliterally wearing almost no clothes inpublic.is wearing,I think, clothing that communicates something really dark. I think Kanye West is very dark. I'll just leave it there.AndI think that the fact that Kim Kardashian, her children are with Kanye West,and now her children have tobe around this environment, that is a little bit offate.Okay. That's, that's a little bitof karma. Excuse me. and it'snot good.It's not good atall. Uh, I just think likeI'm, I am getting more and more like mom and dad every day, but like I just, kids should not. See women objectified like this at the age ofnine.and no one should have to see that.you know what, I would love tosee Lauren.What.I would love to see Kanye throw a party forhimself,a 46thbirthday at,you know, or maybe for his 47thnext year if he's gonna, you know, hear this at an indoor trampoline park.Okay. I would love to seeKanye throwing his party at,you know, Sky high orwhatever, indoor trampoline parkandyou know, he can [00:37:00] make everyone wear the bizarre yay clothing and then everyone have, would have to like jump around inlatex dresses and suits.That would be funny. Now that's an idea that feels like, okay,Kanye, you did something crazy.versus just, you know, a misogynistic sushi party.What happened to Chandler Cake and Sprinkles and yeah, jumping around and having fun. What happened to that being a way tocelebrate your birthday? Iabsolutely agree with you. I would love nothing more than, um, Kanye West taking overAlexis Binos franchise.Um, sky Highin Lake Forest, California, and absolutely jumping around with all of hisarchitectsandSinging some nice rap songs.Absolutely. I cosignthis vision.Ihave The Kardashians fatigue me.so I have a little bit of background on Neo Time Mori that I can share with people. Or do you want, or do you wanna moveon?if it addscontext, let's doit.Well, I think it's interestingcuz we're gonna get a lot of comments that are like,you don't understand Japanese culture and you are just, white girls from Orange [00:38:00] Countywho have never, you know, left Laguna Naeland it's showing so.I'mjust going to sharewith you the background on Neo ta Mori and then I wanna discuss this as a larger question.So, the origin of neo ta mos, according to Wikipedia, canbe traced back tofood play, um, that was performed during the Eddo period. Um, sothis is likea period of history in Japan where saki would be poured into a sex worker'spubic regionfor drinking purposes. Okay. by Japan's economic growth inthe 1960s.This practice wasfurther evolvedby the hot springing bathing industry, wherethe erotic nature of neo mori was used as an advertising tactic by the hot springing resorts to attract male customers who were on company trips to the region. The Neo time Mori practice dwindled as family and private trips To the destinations became increasingly popular in the 1980s, and it wassubsequently adopted bycatering and sexestablishments as an exotic attractiondue to the lack of primary sources, the misconception of Neo Moore's origin [00:39:00] persisted whenthe practice becameinternationally known through popular culture.Intraditional neo mori, the model isgenerally expected to lie still at all timesand usually not talkwith guests until the event is concluded.Even after all food is removed,the sushi isplaced on sanitizer, leaveson the model's body to prevent skin tofish contact. Oh, episode title discovered Skin to fish contact.All right.and onsufficiently flat areas of the body, which the sushi will not roll off of in theJapanese style, the geisha body is fully naked, except for the traditional footwear and headdress. The Western style is a bit more modest. Chandler sometimes adding a G-string.Mm-hmm.Neo taMori is consideredan art form.Usually champagne and sock are served in naked sushi restaurants. Guests must be respectful and observe the strictest decorum. Talking with the modelsis highly discouraged. Inappropriategestures or commentsare not tolerated,and diners can only pick up sushi with chopsticks. Although rules in some restaurants are lessstrict.For example,in some restaurants, guests can nibblenori [00:40:00] rolls off nipples if theychoose. okay, so anyway. The practicehas beencriticized as being decadent,humiliating, degrading, cruel, antiquated, objectifying, and sexist.Several countries havebanned the practice.in 2005,China outlawed Neotime mori on naked bodiescondemning it due to public health reasons andmoral issues.anyway,I just wannasay, This is my pointof bringing thisup.I understand that this is a cultural practice,right?And my personal feeling is that just because something say cultural practice doesn't meanthat it's,you know, morally neutral.Doesn't mean that you can't make an assessment as a human being anddecide that thiscultural practice is repugnantand disgusting.I mean, and it's notjust in like, you know, Eastern culture, like let's talk about polygamy or youknow, like inbiblical times, taking multiple wivesand all the,you know, all the hat jazz, if youwill.Um, so yeah,I completely agree.It is, it is [00:41:00] degrading likemany antiquatedcultural practices, it's degrading.Yeah,it's, I mean, the, there are cultures on this earth right now where. Womenare stonedfor committing adultery or for doing certain things. I don't think we just write that off as, oh, you know, we just don'tget what it's like to live in that country.well, and I don't think peopleare, it doesn't sound like people are,Um, well somepeople are, so, some people in coin the comments like on YouTube and stuff, cuz I wasreading Twittercomments about this. They're like, you don't get it. Also a big argument for is like, listen, like some places inare so bad that if you can get paid money to lay naked with sushi on you, that is so much better than otherjobs available toyou.Um, sothere isthat argument.that is, that'sreal and that's very sad,Yeah.And and it's not, it'snot a comment on the woman. It's literally not a comment on the woman atall. Orthe person, you know,in thatposition. Like, Ifeel like Isaw this on a, on a Housewives episode. Like it has nothing to do with the person working that job or being in that, it's the [00:42:00] personIt'sthe person partaking ofit. It's the person feeding the beast, consuming it, paying money for it. Um, so I completely agreewithyou.Okay.Wow.We gotta get off our moral high horses on this podcast.That's forsure.know. Okay. let's talk about Tom Gerardi some news this week. He has been found mentally fitto stand trial.if you'll remember, Erica Jane.Wasor is on Real Housewives of Beverly Hills.This is her ex-husband who she'snow gotten a divorce from, um, who came under a lot of, uh, fire and is in theprocess of beingprosecuted. So maybe Lauren though, if you wanna givemore context on Tomgdi. I would love to. Sofor Non-Real Housewives of Beverly Hills viewersor listeners, excuse me.Tom Gerardi is a very famous attorney whose notoriety goes well beyond Bravo. Tom Gerardiis theactual attorney in theAaron Brockovich trials. Sowhen Aaron [00:43:00] Brockovichthat movie withJulia Roberts shewon best actress for the Oscar and sheplayed a woman who basically was like thepseudo attorney going after pg and e who had poisoned the water of the small town in Central California.Um, andall these really kind of down and out people had gottencancer and it was this horriblesituation. so anyway, Tom Gerardi was the hero of that story, who saw Erin Brockovich as this scrappy woman, gave her a jobwhen she was down on her luck,and then they took on the behemoth of pg and e together,um, and deliveredthe people, you know, their justrewards.So anyway. Tom Gerardi, washailed as a hero. He was thought to be one ofthe most successful attorneys of all time. and he was a champion of the people goingafter evil corporations ontheir behalf.So his entire, however, facade and reputation came crumbling down when it wasrevealed that he was.Stealing money from his clients. Sohis clientswere not actually getting thesettlementsthat they wereowed. He was actually stealing those for company [00:44:00] purposes, and this was made even worse. by watchingErica Jane, his wife, that was 40 years, his junioronReal HouseHorse ofBeverly Hills, who led a lifestylethat would be considered beyond lavish.and frankly not understandable on anattorney's salary. Multiple private planes, a Jetta couldget them all the way across the world. Ajet for justdomestic travel. She had literally sang a song titled, it's Expensive to Be Me. She hada hundred thousand dollars Cartier Ring,like she wasbeyond gosh. Um, and so this really, sank into people's CRAs. I, I don't even know the phrase, but this really got people.Um, whenthey realized the money she wasusing to live a lavishand completelyunnecessary lifestyle was the stolen fundsallegedly, ofactualvictims, of heinous events and tragedies.Okay. Chandler, I'lllet you take it from here. I'lleven sayevenup until. Most recently with[00:45:00] that Malaysia airline that crashed where all those people died, you know, so tragically Tom Gerardi was the lawyer for all those families. He representedall of them.They did not receive their money. and that is all explored and I think the Hulu documentaryabout, Tom Gerardi.So,I think it's the real housewife andthe hustler.yeah. Yeah, exactly. okay, so this brings us to this weekwhere, Tom Gerardi has been,you know, allegedly sufferingfrom dementia.And thisis a storyline that's beenpurported by Erica on Housewives, by Tom'speople, you know, by his family. if everyone will remember the iconic moment where Erica,you know, saysTom's house was broken into and he confronted the burglar and then he had to go have eye surgery and then my son had to go over and help and then, hi my son, he rolled his car five times on the way home.Yeah, I'm under a lot ofstress. You know,there was this whole season where Erica wasjust talking about, trying to keep the train on the tracks whileTom was [00:46:00] deteriorating mentally,and, you know, her life was falling apart. so,to her jewels, bythe way, like this woman who, it's as she, there was likea pair of earringsthat she would notlet go ofthat.You know, she refused to basicallygive to the victim's families. And you know, in her eyesit's morecomplicated like a $2 million pair of bearings, Right, right.Yeah, it's not, yeah, itwasn't like $40 TJ Maxearrings. and we've seen Tom on the show andhe's old. He's an old guy. So I was fully buying that.He had dementia. And I was like, I was like, makes sense. but some have questionedthe diagnosis. I'm gonna paraphrase from this article, but basically, you know, Gerardi was still running his firm and still speakingto clients upuntil literally the day it allcollapsed. he evenhosted an education panel and you know, the state bar was actually so suspicious that he was faking an illness.[00:47:00] That it asked the judgein the conservatorship proceedings to order an independent and more thorough mental examination with an agency lawyer Writingthat the claimof cognitive problems came, quote, only after gerardi became enmeshed in mounting legal troubles.So,Clearly the, you know,the state of California and the justice system was not buyingthis dementiadiagnosis. You know, despite Erica's claims and Tom's claims, um, I thinkhe lives in a home right now.Um, does.So anyways, I think it is extremely shocking that he has been foundmentally fit to stand trial Ourgrandpahad Alzheimer's, and dementia. they are two different things. and we saw trulyhow.Mentally crippling this disease is, andhow firsthandhow this, you know, the person, you know, when in his like later years was gone. You know, he was reallynot mentally sound.And so I think it's,[00:48:00] I. Really sick that they haveplayed this up.You know, the fact that a, like an independent neuropsychiatrist or neuropsychologist has found him to be mentally fit. Like you have to be prettysound to be able to stand trial. And I just,I'm so floored that, you know, he is in fact mentally sound because he is, there've been pictures of him where he'slooked, you know, like. He is, you know, on death door essentially. and so I just,it's, it's reallyshocking tofind out. It was kind of all an act, or at leastan act to somedegree,Well, I think this guy's a total fraud,obviously, and so it makes sense to me that he would tryto feigin in competence and commit further fraud in order to avoid being, you know, brought tojustice. So it tracks for me. also,I will say that dementia is so interesting because.I just think that it would be exhausting to try to fakethat.Yeah, totally. dementia is sorealand it isso. strikingly[00:49:00] real to, to be in frontof withwhen someone has it. already for our paternal grandfather who we really didn't know very well, growing up, he, you know, didn't have muchinterest. Um, our realgrandfather was ourgrandmother's, second husband,um, that was our grandpa, but our paternal grandfather, um, he actually was so crazy.His wholepersonality transformed it to be an. Nicerperson to be a lotsofter and gentler once he like lost his real personality. Um, and he, dementia really sunk infor him. Um, and it, my pointof sharing that is to saythat it makes you a differentperson.and think it's something you truly can fake, you know? Tom Jardiis not an an Oscar-winning actor, and good luck, dude.But I'm so happy that he's gonna stand trial.yeah, I, I definitely feel like this is a,a win forjustice today.I think it also definitely blows apart Erica's credibility.[00:50:00] Mm-hmm.Oh, I mean,Ithink that Erica Jane has been cosigning hisdiagnosis,and I think that a lot of people gave her the benefit ofthe doubt, even saw her. You know, as she clutched her diamonds, um,not willing to release them so that the value could go tothe widows and orphanswho were, you know, swindled. Um, people kindof gave her the benefit of doubt and thought this is a woman who's losing everything. she's going from her 13 million house to her $2 million house in, la.How sad for her, a casita, her like beautiful dream of a home, Like that whole situation.Anyway, Ijust think that now this brings other things too light because.shewas propping upthis narrativein theshow, allegedly, and it just makes me a little suspicious about a potentialco-conspirator ship allegedly, whoknows?Yeah, [00:51:00] absolutely. I mean, For herto saythat he has dementia or that he was basically like gone mentally.And then to have that, called into question and then confirmed,I mean, she's a liar.She's a big liar. And like, I, definitely wonder ifthis will play out in the next season.Yeah, Ithink that, you know, she wasreally trying to pushthat narrativeon the show with these crazy sceneswhere she would, talk about hiscarve accident that happenedwhere he got abrain injury, just trying to plant the seeds. thathe could potentially yes, be demented. Um,and I think that, you know, the truthhas a way of,showing itself,of revealing itself.It's true, it's true. I mean, if I wereErica,I would not continue toto sell his lies.I would get as far away from him as possible. If I truly didn't know anything, I would say I'm divorcing you. I'm getting as far awayfrom this situation aspossible.you just she's still getting money orsomething?[00:52:00] exactly?I think allegedly,I think that, they set up some sort of situation where she could still be. Receivingfunds, I don't think that her career as a pop star where she was, it was just losing money is paying for her lifestyle. I also think her $650,000 alleged. Salary as a Beverly Hillshousewife.While that might sound like a lotin California, that's 300 grand after taxes. And then trying to live alifestyle in LAlikethe oneshe was living, that shitdoesn't go far, baby. So, I think there's morehere thanmeets the eye.yeah. Well thenI wonder if she will, you know, go down with him insome way.I, I don't think so. I really don't think so. it'll be interesting to see,butSharon, should we leave it there today?I. Yeah, let's leave itthere.All right, Chandler,thank you so much for being here with me today. [00:53:00] sorry everyone. Thishas kind ofbeen a heavy, dark episode, but youknow, sometimes it's important toexplorewhat's really going on around us.if you enjoy pop Apologi and youenjoythis podcast, we beg of you on Benin Knee,Pick me girlsthat we are Please everyone share this podcast.Share it on your Instagramstories. Include the link soyour followers cantap it and listen.Pleaseshare a thoughtfulshout out.usa review. Oh mygosh. They make our day when a review comes in.I get the chills. I read it. I'm so happy. so leave us a five star review onApple Podcast. Subscribe to our YouTube channel,follow us on TikTok, where Iget truly insane and I'm the most unhinged.And with that,we will catch you on Friday on Patreon with our bonus episode where we get even realer than we do here.and,we'll, chat with you next week, next Wednesday. Love ya.Bye.Bye.  [00:54:00] Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Chanler's desperate search for fresh ranch dressing, a debrief on Ashley Graham & Hugh Grant at the Oscar's, and our review of staying at Blackberry Farm.