Podcasts about Broomfield

Welcome to another episode of "Dishing with Stephanie's Dish," the podcast for everyone obsessed with food, cookbooks, and the stories they tell. Today, host Stephanie Hansen sits down with Jenna Helwig —a true powerhouse in the cookbook world. You may know Jenna as the creator of the Cookbookery Collective newsletter but she's also the food director at Real Simple magazine and a prolific cookbook author herself. In this conversation, Stephanie and Jenna dive into their mutual love for cookbooks, discuss the enduring charm of print in a digital world, and explore the evolving landscape of cookbook publishing, from celebrity chefs to everyday cooks and influencers.Jenna shares insights from her career, talks about the resurgence and diversity of cookbooks, and lets us in on what it's like to balance her editorial roles at Real Simple and her Substack. They chat about memorable cookbooks from childhood, the pressure (and freedom) of home cooking, and the unique joys of discovering new recipes and makers. Whether you're a cookbook collector, home cook, or just love a good food story, this episode is packed with inspiration, nostalgia, and plenty of practical wisdom. So grab your favorite cookbook, get comfy, and join us for a delicious discussion!FULL EPISODE TRANSCRIPT FOLLOWS:Stephanie Hansen:Hello, everybody, and welcome to @DishingwithStephaniesDish, the podcast where we talk to people that are obsessed with food, cookbooks, and all things in the food space. And today, I'm speaking with Jenna Helwig, and I kinda came across her mostly on Substack, which I think maybe will make her be surprised. I found her as the creator of the cookbookery collective cookbook newsletter, and I was like, hey. You're into cookbooks. I'm into cookbooks. Let's talk about cookbooks. And we got the call set up, and then she said, oh, and by the way, I am the food director of Real Simple magazine. And I was like, oh, just that small detail that I literally did not even know about you.I'm so embarrassed. Welcome to the program.Jenna Helwig:Thank you so much. Thanks for having me. And I'm thrilled that you found me through the substack because that's a newish thing for me, and I love that, you know, people are reading it.Stephanie Hansen:Yes. And I was so like, I'm just obsessed with cookbooks, and I am a cookbook writer. I'm on my second book that's coming up, and I read a lot about trying to get published and different points of view of cookbooks. And we have quite a few good cookbook authors that hail from the Midwest in the Twin Cities here. And you had, I think, done an interview with my friend Zoe from Zoey Bakes, which probably is how I found out about you.Jenna Helwig:That is probably right. Yes. Zoey. Also, I think of Amy Theilan. I know she's not right there, but she's, you know, in the vicinity. Right? So yeah. For sure. And Pinch of Yum, aren't they based in Minneapolis? So yeah.Jenna Helwig:They are. A good a good food thing going.Stephanie Hansen:Yes. And the Food Dolls just published their book. They have, like, 8,000,000 followers.Jenna Helwig:Amazing. I guess I've been through that interview. Yeah. And who is that?Stephanie Hansen:Sarah Kiefer, do you know her?Jenna Helwig:Oh, yes. Of course. Her cookies, baked goods. Yeah.Stephanie Hansen:Yeah. We are all from, the Twin Cities, and most of them have, like, specialty angles. Like, I am just a home cook, so that's sort of my point of view on the Midwest. But it has been a really great market to be in. And one of the things that I started a radio show about seventeen years ago, so we've talked a lot of these people along the way. And right when we started the radio show, you know, Facebook and Instagram were launching, and it's been such an interesting trajectory to see cookbook authors in particular. And, like, everyone's like, oh, print is dead. Like, magazines are dead.Publications are dead. And yet, you know, cookbooks are, in some respects, doing better than ever.Jenna Helwig:Yeah. I agree. I feel like they are thriving. I also feel like, you know, at least for me personally, and I do notice this though with a lot of other people that we are on our screens all the time, and we're kinda tired of it. So whether it's a cookbook or even a print magazine, like, there's just something so lovely about turning pages, just, like, shutting out everything else. No other notifications are popping up on your screen. So print is very special.Stephanie Hansen:Yeah. And it feels like you can have, like, personal one on one time with it because you can set your phone down and really immerse yourself in the story.Jenna Helwig:Yes. Exactly. We all need more of that.Stephanie Hansen:I think so. My food magazines too, you mentioned that you're the food director of Real Simple, and you guys are having your twenty fifth anniversary. Yes. And I literally before you sent me that text, I was, like, reading it. And I'm a subscriber, so I'm gonna hold up my copy here. Because I really I love food print too. I worked in the newspaper business, and I'm kind of a tactile print person also. And you had a really cool feature this month about what's the best takeaway you've ever gotten from Real Simple because you guys are in your 25th birthday. So I thought I'd ask you what your best takeaway is.Jenna Helwig:Oh my gosh. That's such a hard question. Alright. I I'm sure it's going to be food related, and I'm kinda gonna cheat and pick something from that month. I worked with Molly Ye on the beautiful birthday cake that's on the cover. And, you know, one of the things she did that I feel like I've used in other in other applications, but never for frosting, was she used instead of food coloring, freeze dried raspberry powder to make the beautiful pink frosting. And I just hadn't done that before, and it was so easy and such a kind of natural way to make something look so lovely.Stephanie Hansen:Yeah. That's funny because, yeah, and the cake, it's a it's a lemon poppy seed cake, and then it has like a a raspberry pink frosting on the outside and then raspberry jam on the inside. It really it also gives you a little bit of that raspberry flavor in the frosting, but it's not like super wet like it would be if you used real raspberries or also, like, super overly sweet if you used just jam.Jenna Helwig:You know what? That is exactly right because it lends that little bit of tartness to it too, and so it's just such a nicely balanced frosting.Stephanie Hansen:So you are a cookbook writer yourself.Jenna Helwig:Mhmm.Stephanie Hansen:I'm forgetting the name of your books. It's Minute Dinners or Dinner andJenna Helwig:“Bare Minimum Dinners.” The most Bare minimum. Yes. “Bare Minimum Dinners”. Stephanie Hansen:I'm all for that. And you've had, a number of cookbooks, I think. Aren't you? Like, you've had a few more of that too.Jenna Helwig:Yes. So I've written five books. Three of them were more in the, like, family baby toddler space. I used to be the food editor at Parents Magazine. Sure. And so that was really how I kind of got into cookbook writing. I started with real baby food and then wrote one called baby led feeding. And I will say that is by far my best selling cookbook.Jenna Helwig:You know, it's still something we actually did a reissue a couple of years ago, so I did an updated version. It's still something that parents are finding, and that just makes me so happy.Stephanie Hansen:My neighbor who just had a baby, she's gonna be two, was obsessed with that book because I just she knows I write cookbooks, and I film a TV show in my house too. So I'm always bringing them food. And when she first had the baby, she showed it to me, and she was like, have you ever heard of this book?Jenna Helwig:And it was yours. Oh my gosh. That's amazing. Well, that's so great. I'm I that's a really hard time of life as I you know, just, like, trying to figure out no one really tells you how to feed your baby, which is strange. And so I think anything that I could do to make it just less stressful, that was always my goal with those books.Stephanie Hansen:And I think that there's so much to be said about just getting dinner on the table. Like, it's almost a political act these days just to, like, be working, be taking care of your mental health, be worrying about your social time with your kids, your family, your family, aging parents, and then all of a sudden every day someone is supposed to, like, be putting all these elaborate meals on the table, like, sometimes just even surviving a day without the food, and then you have this whole other stressor on top of it.Jenna Helwig:I could not agree more. I mean, which is why I thought of bare minimum dinners. Like, it's this idea, and we do this also in real simple. You know, it's very similar. They're like I call fussy the f word. I'm like, nothing fussy, you know, especially when we're talking about recipes in the magazine. Skip the garnish. Like, you know, there's you're not putting on a show for anyone.You know? Just do what you can. That's really you know? But is it better or good is better than perfect. Done is better than perfect. Just get it done.Stephanie Hansen:And some people, like, because they feel like they're trying to live up to something in a Instagram photo, it prevents them from having a dinner party or, making food for a neighbor because maybe it's, like, not good enough. You know, just the sheer act of eating and providing food for your family, whoever your family looks like, or even just for yourself, you are gonna eat better. You're gonna have more control over what you eat. I have eaten at a million restaurants in my life, and I just find that I always feel so much better when I'm cooking at home.Jenna Helwig:I agree. I love to go out to eat. However, then if if I do that too much, I'm like, okay. I just need to reset at home. And, you know, I've also noticed that in some cookbooks, there has been this trend towards the food not being overly styled or the author doing that themselves and thinking about, like, Julia Tershen with her last book. You know, she photographed that herself, and the food looks great, but also real.Like, you could do it. And, also the book Chinese Enough that I just featured in Cookbookery Collective. You know, those recipes just don't feel like nitpicked to death. You know? They're just very naturalStephanie Hansen:looking. I feel like we might see more of that. I photographed my own book, but it was simply out of necessity because I didn't have $20 to pay someone. So I said to the publisher, well, if my Instagram's okay, I'm gonna do, like, similar to that. Is that okay? And they were like, sure. Oh, great. As we look at cookbooks as a genre, things have changed a lot because it used to be that you were a professional chef or you were a restaurant chef and you were writing about your restaurant or you were a small group of people that were super experienced in cooking, and maybe you had, you know, 10 books that you were writing in the different genres. You did vegetarian and gluten free and then dairy free.Now, like, the cookbook space is really kind of being taken up by regular people or influencers in a lot of respects. Does that, open the door for more excitement or is it sometimes do you worry that maybe the books aren't as good? Oh,Jenna Helwig:Oh, that's a tough question. I think that anything that gets people cooking is good. So I am you know, if the it is someone without a lot of cooking experience who has a book, but it still excites people to get into the kitchen, fantastic. So that's really my main goal. I do think, you know, where I am in my life, like, I really wanna learn something new from a cookbook. So that's what I personally am looking for, but there are cooks of all different, you know, ability levels and experience levels. So I think that having a variety of cookbooks that can reach everyone where they are is probably the answer.Stephanie Hansen:There is so much diversity too in cookbooks now. Like, the no offense to the old beautiful Asian cookbooks that you would get, but, you know, you didn't really feel like you could make a lot of the things out of there because maybe you didn't have the ingredients or you weren't familiar with technique. The the more recent diversity in cookbooks, it feels like you can actually make some of these things.Jenna Helwig:Well, I think that's right. Some of the things do feel more accessible. And, also, we just have access to so many more ingredients now, which is amazing. Just even at, like, regular grocery stores. My parents live in Colorado and, like, in the suburbs, and I was, you know, just driving by where I used to live. And there was an H Mart, you know, which I like, my jaw just, like, fell on the floor. There's no H Mart there when I was growing up. So the fact that I could have had access to all of those ingredients, and now the people who live in Broomfield, Colorado do is a miracle.Stephanie Hansen:That's so funny because I'm actually reading crying in H Mart right now for my book club, and it's just a delightful memoir about a woman who's experiencing the loss of her mother through the Korean cooking and heritage that she had growing up, and it's really a delightful book. It's so good. When you are thinking of what you wanna write about for your substack, because I'm in some ways, I'm surprised that you still find this topic and this genre interesting after having worked at Real Simple for five years because I've I it's almost like feels like is it too much of the food, but it it really is steeped in you. And how do you pick, like, what you wanna feature on your Substack versus what would maybe be a potential something in the magazine down the road, or is it just all the love and all of the same?Jenna Helwig:So I for real simple, you know, obviously, I get to kind of put a lot of myself into there and, you know, kind of direct that coverage, you know, pitch what I think we should cover. But I'm always doing that through the lens of our audience. You know? What and I she's usually a she. You know? What does she want? How much time does she have? What's gonna make make her life easier? So I really hyper focus on that. And a lot of it does kind of mirror my life because I am, you know, kind of similar to the real simple reader, but that's primary. I feel like with the substack, I can just do whatever I want. It's really, like, the books and the authors that speak to the me the most. It's nice to kind of have that, you know, freedom even if it's something that maybe we wouldn't cover in the magazine or might be a little more obscure.Jenna Helwig:You know? It's just fun to be able to follow my passions and my interest. And I do love food, and I really love cookbooks. So it's it's funny that I spend even extra time with them, but it really makes me so happy.Stephanie Hansen:I am hoping that in substack's evolution that we get more information about who our readers are. Because when you're, like, at a magazine, you know, you have a deep dive in your target market and the radio show, they know exactly who your p ones are. In Substack, you have followers, but you don't exactly know that much about them except basically where they come from.Jenna Helwig:That is such a good point, and I'm sure you also know so much more about this than me. I'm still I'm such a newbie. I've been a Substack subscriber for a long time. But now I just, you know, launched this, you know, like, over a month just over a month ago, and so I'm still figuring out all the analytics and everything. But I agree that that would be super helpful just to know more. Like and I'm I've also been thinking, and maybe you've done this. Like, have you done surveys of your audience, your subscribers? Yeah. And, also, like, people don't love to fill them all out. Jenna Helwig:I love surveys.Stephanie Hansen:See, I do too, but that's probably because we're, like, the publishing types. Right? So I did a survey, and it kind of mirrored what I thought from an age perspective, but I didn't get much more details than that. K. So I think if I was gonna give Substack advice, and maybe they'll ask me someday. Who knows? Mhmm. That it would be to help us understand who those markets are more because it does help you frame who you're writing for. As you look at the the newsletter, are you going to continue to speak to authors? Will you ever do recipes on your own like you've been in that space? Jenna Helwig:So I don't think I will do recipes on my own. I feel like, you know, when I have ideas for, new dishes or new, you know, like, stories. I kind of direct those to Real Simple. And I've done a lot you know, I've done all those cookbooks. So I sort of feel like the world maybe doesn't need more recipes from me. You know? I'm I'm very interested in what other people have to say. I think that I love doing these author interviews or just the interviews with other people in the cookbook community. Like, recently interviewed the woman who started Instagram's oldest cookbook club.And so she was fascinating. Oh, great. Yes. And there was such a good response to that. I'm interested in talking to people in cookbook publishing. So just really kind of anyone in that community. I I think there might be room later for more, like, reported stories.Stephanie Hansen:Yeah.Jenna Helwig:You know? That so not interviews, but, like, on a certain topic, like book design or titles or spines. I don't know. But, but I I don't think it's gonna be recipes for me. We'll see.Stephanie Hansen:It is interesting. You asked, the woman with the cookbook collection how she organized her collection, and she said by, type of food or genre. But then there's other people that I know that organize it by color.Jenna Helwig:I do that.Stephanie Hansen:Okay. And and it looks so cool. Like, when you have a huge collection, it just it looks so cool on the shelves. But I was like, oh, that would be so hard because unless you remember the color of the cookbook, how could you find it?Jenna Helwig:Yeah. You know, I will say so I live in Brooklyn, New York in a not huge apartment. So I first of all, everything has to look as tidy as possible, and color colors help with that. And I really only have room for about 250 books as opposed to, like, Deborah was saying, she has 2,000 Yeah.Stephanie Hansen:It was crazy. Thousand.Jenna Helwig:So jealous. But so somehow in my mind, I know what the color is. I don't know how to say it, but IStephanie Hansen:don't know how to catalog it. Purple one.Jenna Helwig:Yeah. So if I had more, maybe that wouldn't work.Stephanie Hansen:Yeah. Well and you okay. So you live in Brooklyn. That is such an amazing food community. Yes. And you just have so many great makers. And I do find a lot of good makers in Real Simple, like people making new artisanal products, and I had a podcast about that for a long time. That is really like, when you feel like you've discovered something that someone turns you onto and it's great, That's, like, one of my favorite discoveries about being involved in the food business, and I feel that way about cookbooks too.Jenna Helwig:Absolutely. And I think that when it comes to Real Simple, that's really one of the things that people come to us for. They trust our recommendations, you know, and things that we've discovered. And I feel like that is especially true with our holiday gift guide Yes. Which, you know, is, like, pages and pages every year. We spend months on it, you know, finding things, testing things. And believe it or not, I'm gonna be starting that again soon. But, yes, I I think that that it's such a privilege to be finding these new things and sharing them, and I think we really do get good feedback from them.Stephanie Hansen:Do you get to travel a lot around the country? OrJenna Helwig:Yeah. I mean, you know, there are certainly trips that I am taking for like, I went out to Expo West recently. Do you know that? It's a big, huge, like, food trade show in Anaheim and, went and met with a bunch of different brands, saw what was going on, what was new. So I try to take as many opportunities for travel as possible. I really love to just be out and about.Stephanie Hansen:Did you run across, at that show two gals? They have a product called Maza Chutney.Jenna Helwig:Okay. I was literally just talking to someone about this today. In fact, I was I sent a photo to my executive editor because, yes, I did meet them, and then I was at the Cherry Bomb Jubilee Yes.Stephanie Hansen:And they sampled there.Jenna Helwig:Days ago. Yes. And they sampled there, and I actually got a couple bottles. I was like, can I take that? And they let me. And so I was just I made some eggs for lunch today, and I put the cilantro chutney on top. It was so good. And I was, yeah, just telling one of my colleagues about it. So funny.Stephanie Hansen:I produce culinary markets in the Twin Cities, and they were one of the first makers that I met when I started doing this. And I was just like, oh, those those girls are onto something, and it's a family business. Their story is so great.Jenna Helwig:The branding is amazing Yep. And the food tastes great. Are they from there?Stephanie Hansen:Yeah. From the Twin Cities. Wow. They've just developed to, like a lentil spread. That's a like a hummus, but with lentils and also super flavorful and delicious. So watch for that because that's a brand new product line that they just are launching. But, yeah, weird coincidence, but Oh, funny. Yeah.Great product. When you can you can you remember your actual first cookbook that you got?Jenna Helwig:Oh, okay. So I don't I know it was a Betty Crocker, like, cooking or baking for kids book. I am not I think it was baking. I actually was trying to find the cover recently, just, like, Google search, and I couldn't. But I think that's what it was. Do you have one?Stephanie Hansen:Well, I mean, I have a few vintage.Jenna Helwig:I kinda select Yeah. It wasn't that one because it was for kids book, but I love that. It was like baking for kids or something.Stephanie Hansen:Yeah. And then did it have, did it have, like, wiener roll ups in it?Jenna Helwig:Oh my god. Maybe. The thing I remember the most were little English muffin pizzas or something like that. I remember my brother and I making those over and over.Stephanie Hansen:It I think it also had these, like, clown cupcakes.Jenna Helwig:That also sounds familiar. And maybe like cat cupcakes?Stephanie Hansen:Yes. Oh, so funny. Every year, we do a cookbook swap, and it's a super fun event. And people come and bring books that they no longer want or use, and we kinda sort them loosely in this huge room. And then we say go, and everybody, like, runs in. And however many books you bought or brought, you get to roughly take the same amount out, but you don't have to. But it's been fascinating, the books that people bring. And, I mean, I there's, like, a New York Times 1973 edition that has this recipe in it that's only in that book that's for a lamb ragu.Stephanie Hansen:And every year, I see that book come by, and I, like, pick the woman who's probably, like, twenty, twenty four. And I like press this book into her hands and I'm like, you need to have this book and you need to make the recipe on page one twenty one. And it's like three times it's happened and then they'll email me and they're like, I would have never found that recipe without you. It's such a great fun event.Jenna Helwig:That sounds wonderful. I love that idea.Stephanie Hansen:Yeah. It is really fun, and we get a lot of, like, boxes of people's recipe cards that were, like, someone's grandma's. And my radio partner and I always sort of move that stuff to the side, And then we keep it for a year and, like, go through it and look at it, and then we bring it back the next year. We've been doing this for, like, ten years. So it's been so fun to see what, like, really are in people's collections and what they get rid of. And, I mean, how many peanut butter blossom recipes there are in the world.Jenna Helwig:You know what? The world needs more peanut butter blossoms. Delicious.Stephanie Hansen:Yeah. Always delicious and always tasty. Well, it has been super fun to chat with you. I want people to follow your Substack. It is the Cookbookery Collective Cookbook newsletter, and we are with Jenna Helwig. And I'm just really appreciative for your time today. Congratulations on your twenty fifth anniversary with Real Simple. That's fun too.Jenna Helwig:Thank you so much. It's been a real pleasure to talk to you.Stephanie Hansen:Yes. Absolutely. Thanks, Jenna. Mhmm. Bye bye.Jenna Helwig:Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Welcome to another episode of "Dishing with Stephanie's Dish," the podcast for everyone obsessed with food, cookbooks, and the stories they tell. Today, host Stephanie Hansen sits down with Jenna Helwig —a true powerhouse in the cookbook world. You may know Jenna as the creator of the Cookbookery Collective newsletter but she's also the food director at Real Simple magazine and a prolific cookbook author herself. In this conversation, Stephanie and Jenna dive into their mutual love for cookbooks, discuss the enduring charm of print in a digital world, and explore the evolving landscape of cookbook publishing, from celebrity chefs to everyday cooks and influencers.Jenna shares insights from her career, talks about the resurgence and diversity of cookbooks, and lets us in on what it's like to balance her editorial roles at Real Simple and her Substack. They chat about memorable cookbooks from childhood, the pressure (and freedom) of home cooking, and the unique joys of discovering new recipes and makers. Whether you're a cookbook collector, home cook, or just love a good food story, this episode is packed with inspiration, nostalgia, and plenty of practical wisdom. So grab your favorite cookbook, get comfy, and join us for a delicious discussion!FULL EPISODE TRANSCRIPT FOLLOWS:Stephanie Hansen:Hello, everybody, and welcome to @DishingwithStephaniesDish, the podcast where we talk to people that are obsessed with food, cookbooks, and all things in the food space. And today, I'm speaking with Jenna Helwig, and I kinda came across her mostly on Substack, which I think maybe will make her be surprised. I found her as the creator of the cookbookery collective cookbook newsletter, and I was like, hey. You're into cookbooks. I'm into cookbooks. Let's talk about cookbooks. And we got the call set up, and then she said, oh, and by the way, I am the food director of Real Simple magazine. And I was like, oh, just that small detail that I literally did not even know about you.I'm so embarrassed. Welcome to the program.Jenna Helwig:Thank you so much. Thanks for having me. And I'm thrilled that you found me through the substack because that's a newish thing for me, and I love that, you know, people are reading it.Stephanie Hansen:Yes. And I was so like, I'm just obsessed with cookbooks, and I am a cookbook writer. I'm on my second book that's coming up, and I read a lot about trying to get published and different points of view of cookbooks. And we have quite a few good cookbook authors that hail from the Midwest in the Twin Cities here. And you had, I think, done an interview with my friend Zoe from Zoey Bakes, which probably is how I found out about you.Jenna Helwig:That is probably right. Yes. Zoey. Also, I think of Amy Theilan. I know she's not right there, but she's, you know, in the vicinity. Right? So yeah. For sure. And Pinch of Yum, aren't they based in Minneapolis? So yeah.Jenna Helwig:They are. A good a good food thing going.Stephanie Hansen:Yes. And the Food Dolls just published their book. They have, like, 8,000,000 followers.Jenna Helwig:Amazing. I guess I've been through that interview. Yeah. And who is that?Stephanie Hansen:Sarah Kiefer, do you know her?Jenna Helwig:Oh, yes. Of course. Her cookies, baked goods. Yeah.Stephanie Hansen:Yeah. We are all from, the Twin Cities, and most of them have, like, specialty angles. Like, I am just a home cook, so that's sort of my point of view on the Midwest. But it has been a really great market to be in. And one of the things that I started a radio show about seventeen years ago, so we've talked a lot of these people along the way. And right when we started the radio show, you know, Facebook and Instagram were launching, and it's been such an interesting trajectory to see cookbook authors in particular. And, like, everyone's like, oh, print is dead. Like, magazines are dead.Publications are dead. And yet, you know, cookbooks are, in some respects, doing better than ever.Jenna Helwig:Yeah. I agree. I feel like they are thriving. I also feel like, you know, at least for me personally, and I do notice this though with a lot of other people that we are on our screens all the time, and we're kinda tired of it. So whether it's a cookbook or even a print magazine, like, there's just something so lovely about turning pages, just, like, shutting out everything else. No other notifications are popping up on your screen. So print is very special.Stephanie Hansen:Yeah. And it feels like you can have, like, personal one on one time with it because you can set your phone down and really immerse yourself in the story.Jenna Helwig:Yes. Exactly. We all need more of that.Stephanie Hansen:I think so. My food magazines too, you mentioned that you're the food director of Real Simple, and you guys are having your twenty fifth anniversary. Yes. And I literally before you sent me that text, I was, like, reading it. And I'm a subscriber, so I'm gonna hold up my copy here. Because I really I love food print too. I worked in the newspaper business, and I'm kind of a tactile print person also. And you had a really cool feature this month about what's the best takeaway you've ever gotten from Real Simple because you guys are in your 25th birthday. So I thought I'd ask you what your best takeaway is.Jenna Helwig:Oh my gosh. That's such a hard question. Alright. I I'm sure it's going to be food related, and I'm kinda gonna cheat and pick something from that month. I worked with Molly Ye on the beautiful birthday cake that's on the cover. And, you know, one of the things she did that I feel like I've used in other in other applications, but never for frosting, was she used instead of food coloring, freeze dried raspberry powder to make the beautiful pink frosting. And I just hadn't done that before, and it was so easy and such a kind of natural way to make something look so lovely.Stephanie Hansen:Yeah. That's funny because, yeah, and the cake, it's a it's a lemon poppy seed cake, and then it has like a a raspberry pink frosting on the outside and then raspberry jam on the inside. It really it also gives you a little bit of that raspberry flavor in the frosting, but it's not like super wet like it would be if you used real raspberries or also, like, super overly sweet if you used just jam.Jenna Helwig:You know what? That is exactly right because it lends that little bit of tartness to it too, and so it's just such a nicely balanced frosting.Stephanie Hansen:So you are a cookbook writer yourself.Jenna Helwig:Mhmm.Stephanie Hansen:I'm forgetting the name of your books. It's Minute Dinners or Dinner andJenna Helwig:“Bare Minimum Dinners.” The most Bare minimum. Yes. “Bare Minimum Dinners”. Stephanie Hansen:I'm all for that. And you've had, a number of cookbooks, I think. Aren't you? Like, you've had a few more of that too.Jenna Helwig:Yes. So I've written five books. Three of them were more in the, like, family baby toddler space. I used to be the food editor at Parents Magazine. Sure. And so that was really how I kind of got into cookbook writing. I started with real baby food and then wrote one called baby led feeding. And I will say that is by far my best selling cookbook.Jenna Helwig:You know, it's still something we actually did a reissue a couple of years ago, so I did an updated version. It's still something that parents are finding, and that just makes me so happy.Stephanie Hansen:My neighbor who just had a baby, she's gonna be two, was obsessed with that book because I just she knows I write cookbooks, and I film a TV show in my house too. So I'm always bringing them food. And when she first had the baby, she showed it to me, and she was like, have you ever heard of this book?Jenna Helwig:And it was yours. Oh my gosh. That's amazing. Well, that's so great. I'm I that's a really hard time of life as I you know, just, like, trying to figure out no one really tells you how to feed your baby, which is strange. And so I think anything that I could do to make it just less stressful, that was always my goal with those books.Stephanie Hansen:And I think that there's so much to be said about just getting dinner on the table. Like, it's almost a political act these days just to, like, be working, be taking care of your mental health, be worrying about your social time with your kids, your family, your family, aging parents, and then all of a sudden every day someone is supposed to, like, be putting all these elaborate meals on the table, like, sometimes just even surviving a day without the food, and then you have this whole other stressor on top of it.Jenna Helwig:I could not agree more. I mean, which is why I thought of bare minimum dinners. Like, it's this idea, and we do this also in real simple. You know, it's very similar. They're like I call fussy the f word. I'm like, nothing fussy, you know, especially when we're talking about recipes in the magazine. Skip the garnish. Like, you know, there's you're not putting on a show for anyone.You know? Just do what you can. That's really you know? But is it better or good is better than perfect. Done is better than perfect. Just get it done.Stephanie Hansen:And some people, like, because they feel like they're trying to live up to something in a Instagram photo, it prevents them from having a dinner party or, making food for a neighbor because maybe it's, like, not good enough. You know, just the sheer act of eating and providing food for your family, whoever your family looks like, or even just for yourself, you are gonna eat better. You're gonna have more control over what you eat. I have eaten at a million restaurants in my life, and I just find that I always feel so much better when I'm cooking at home.Jenna Helwig:I agree. I love to go out to eat. However, then if if I do that too much, I'm like, okay. I just need to reset at home. And, you know, I've also noticed that in some cookbooks, there has been this trend towards the food not being overly styled or the author doing that themselves and thinking about, like, Julia Tershen with her last book. You know, she photographed that herself, and the food looks great, but also real.Like, you could do it. And, also the book Chinese Enough that I just featured in Cookbookery Collective. You know, those recipes just don't feel like nitpicked to death. You know? They're just very naturalStephanie Hansen:looking. I feel like we might see more of that. I photographed my own book, but it was simply out of necessity because I didn't have $20 to pay someone. So I said to the publisher, well, if my Instagram's okay, I'm gonna do, like, similar to that. Is that okay? And they were like, sure. Oh, great. As we look at cookbooks as a genre, things have changed a lot because it used to be that you were a professional chef or you were a restaurant chef and you were writing about your restaurant or you were a small group of people that were super experienced in cooking, and maybe you had, you know, 10 books that you were writing in the different genres. You did vegetarian and gluten free and then dairy free.Now, like, the cookbook space is really kind of being taken up by regular people or influencers in a lot of respects. Does that, open the door for more excitement or is it sometimes do you worry that maybe the books aren't as good? Oh,Jenna Helwig:Oh, that's a tough question. I think that anything that gets people cooking is good. So I am you know, if the it is someone without a lot of cooking experience who has a book, but it still excites people to get into the kitchen, fantastic. So that's really my main goal. I do think, you know, where I am in my life, like, I really wanna learn something new from a cookbook. So that's what I personally am looking for, but there are cooks of all different, you know, ability levels and experience levels. So I think that having a variety of cookbooks that can reach everyone where they are is probably the answer.Stephanie Hansen:There is so much diversity too in cookbooks now. Like, the no offense to the old beautiful Asian cookbooks that you would get, but, you know, you didn't really feel like you could make a lot of the things out of there because maybe you didn't have the ingredients or you weren't familiar with technique. The the more recent diversity in cookbooks, it feels like you can actually make some of these things.Jenna Helwig:Well, I think that's right. Some of the things do feel more accessible. And, also, we just have access to so many more ingredients now, which is amazing. Just even at, like, regular grocery stores. My parents live in Colorado and, like, in the suburbs, and I was, you know, just driving by where I used to live. And there was an H Mart, you know, which I like, my jaw just, like, fell on the floor. There's no H Mart there when I was growing up. So the fact that I could have had access to all of those ingredients, and now the people who live in Broomfield, Colorado do is a miracle.Stephanie Hansen:That's so funny because I'm actually reading crying in H Mart right now for my book club, and it's just a delightful memoir about a woman who's experiencing the loss of her mother through the Korean cooking and heritage that she had growing up, and it's really a delightful book. It's so good. When you are thinking of what you wanna write about for your substack, because I'm in some ways, I'm surprised that you still find this topic and this genre interesting after having worked at Real Simple for five years because I've I it's almost like feels like is it too much of the food, but it it really is steeped in you. And how do you pick, like, what you wanna feature on your Substack versus what would maybe be a potential something in the magazine down the road, or is it just all the love and all of the same?Jenna Helwig:So I for real simple, you know, obviously, I get to kind of put a lot of myself into there and, you know, kind of direct that coverage, you know, pitch what I think we should cover. But I'm always doing that through the lens of our audience. You know? What and I she's usually a she. You know? What does she want? How much time does she have? What's gonna make make her life easier? So I really hyper focus on that. And a lot of it does kind of mirror my life because I am, you know, kind of similar to the real simple reader, but that's primary. I feel like with the substack, I can just do whatever I want. It's really, like, the books and the authors that speak to the me the most. It's nice to kind of have that, you know, freedom even if it's something that maybe we wouldn't cover in the magazine or might be a little more obscure.Jenna Helwig:You know? It's just fun to be able to follow my passions and my interest. And I do love food, and I really love cookbooks. So it's it's funny that I spend even extra time with them, but it really makes me so happy.Stephanie Hansen:I am hoping that in substack's evolution that we get more information about who our readers are. Because when you're, like, at a magazine, you know, you have a deep dive in your target market and the radio show, they know exactly who your p ones are. In Substack, you have followers, but you don't exactly know that much about them except basically where they come from.Jenna Helwig:That is such a good point, and I'm sure you also know so much more about this than me. I'm still I'm such a newbie. I've been a Substack subscriber for a long time. But now I just, you know, launched this, you know, like, over a month just over a month ago, and so I'm still figuring out all the analytics and everything. But I agree that that would be super helpful just to know more. Like and I'm I've also been thinking, and maybe you've done this. Like, have you done surveys of your audience, your subscribers? Yeah. And, also, like, people don't love to fill them all out. Jenna Helwig:I love surveys.Stephanie Hansen:See, I do too, but that's probably because we're, like, the publishing types. Right? So I did a survey, and it kind of mirrored what I thought from an age perspective, but I didn't get much more details than that. K. So I think if I was gonna give Substack advice, and maybe they'll ask me someday. Who knows? Mhmm. That it would be to help us understand who those markets are more because it does help you frame who you're writing for. As you look at the the newsletter, are you going to continue to speak to authors? Will you ever do recipes on your own like you've been in that space? Jenna Helwig:So I don't think I will do recipes on my own. I feel like, you know, when I have ideas for, new dishes or new, you know, like, stories. I kind of direct those to Real Simple. And I've done a lot you know, I've done all those cookbooks. So I sort of feel like the world maybe doesn't need more recipes from me. You know? I'm I'm very interested in what other people have to say. I think that I love doing these author interviews or just the interviews with other people in the cookbook community. Like, recently interviewed the woman who started Instagram's oldest cookbook club.And so she was fascinating. Oh, great. Yes. And there was such a good response to that. I'm interested in talking to people in cookbook publishing. So just really kind of anyone in that community. I I think there might be room later for more, like, reported stories.Stephanie Hansen:Yeah.Jenna Helwig:You know? That so not interviews, but, like, on a certain topic, like book design or titles or spines. I don't know. But, but I I don't think it's gonna be recipes for me. We'll see.Stephanie Hansen:It is interesting. You asked, the woman with the cookbook collection how she organized her collection, and she said by, type of food or genre. But then there's other people that I know that organize it by color.Jenna Helwig:I do that.Stephanie Hansen:Okay. And and it looks so cool. Like, when you have a huge collection, it just it looks so cool on the shelves. But I was like, oh, that would be so hard because unless you remember the color of the cookbook, how could you find it?Jenna Helwig:Yeah. You know, I will say so I live in Brooklyn, New York in a not huge apartment. So I first of all, everything has to look as tidy as possible, and color colors help with that. And I really only have room for about 250 books as opposed to, like, Deborah was saying, she has 2,000 Yeah.Stephanie Hansen:It was crazy. Thousand.Jenna Helwig:So jealous. But so somehow in my mind, I know what the color is. I don't know how to say it, but IStephanie Hansen:don't know how to catalog it. Purple one.Jenna Helwig:Yeah. So if I had more, maybe that wouldn't work.Stephanie Hansen:Yeah. Well and you okay. So you live in Brooklyn. That is such an amazing food community. Yes. And you just have so many great makers. And I do find a lot of good makers in Real Simple, like people making new artisanal products, and I had a podcast about that for a long time. That is really like, when you feel like you've discovered something that someone turns you onto and it's great, That's, like, one of my favorite discoveries about being involved in the food business, and I feel that way about cookbooks too.Jenna Helwig:Absolutely. And I think that when it comes to Real Simple, that's really one of the things that people come to us for. They trust our recommendations, you know, and things that we've discovered. And I feel like that is especially true with our holiday gift guide Yes. Which, you know, is, like, pages and pages every year. We spend months on it, you know, finding things, testing things. And believe it or not, I'm gonna be starting that again soon. But, yes, I I think that that it's such a privilege to be finding these new things and sharing them, and I think we really do get good feedback from them.Stephanie Hansen:Do you get to travel a lot around the country? OrJenna Helwig:Yeah. I mean, you know, there are certainly trips that I am taking for like, I went out to Expo West recently. Do you know that? It's a big, huge, like, food trade show in Anaheim and, went and met with a bunch of different brands, saw what was going on, what was new. So I try to take as many opportunities for travel as possible. I really love to just be out and about.Stephanie Hansen:Did you run across, at that show two gals? They have a product called Maza Chutney.Jenna Helwig:Okay. I was literally just talking to someone about this today. In fact, I was I sent a photo to my executive editor because, yes, I did meet them, and then I was at the Cherry Bomb Jubilee Yes.Stephanie Hansen:And they sampled there.Jenna Helwig:Days ago. Yes. And they sampled there, and I actually got a couple bottles. I was like, can I take that? And they let me. And so I was just I made some eggs for lunch today, and I put the cilantro chutney on top. It was so good. And I was, yeah, just telling one of my colleagues about it. So funny.Stephanie Hansen:I produce culinary markets in the Twin Cities, and they were one of the first makers that I met when I started doing this. And I was just like, oh, those those girls are onto something, and it's a family business. Their story is so great.Jenna Helwig:The branding is amazing Yep. And the food tastes great. Are they from there?Stephanie Hansen:Yeah. From the Twin Cities. Wow. They've just developed to, like a lentil spread. That's a like a hummus, but with lentils and also super flavorful and delicious. So watch for that because that's a brand new product line that they just are launching. But, yeah, weird coincidence, but Oh, funny. Yeah.Great product. When you can you can you remember your actual first cookbook that you got?Jenna Helwig:Oh, okay. So I don't I know it was a Betty Crocker, like, cooking or baking for kids book. I am not I think it was baking. I actually was trying to find the cover recently, just, like, Google search, and I couldn't. But I think that's what it was. Do you have one?Stephanie Hansen:Well, I mean, I have a few vintage.Jenna Helwig:I kinda select Yeah. It wasn't that one because it was for kids book, but I love that. It was like baking for kids or something.Stephanie Hansen:Yeah. And then did it have, did it have, like, wiener roll ups in it?Jenna Helwig:Oh my god. Maybe. The thing I remember the most were little English muffin pizzas or something like that. I remember my brother and I making those over and over.Stephanie Hansen:It I think it also had these, like, clown cupcakes.Jenna Helwig:That also sounds familiar. And maybe like cat cupcakes?Stephanie Hansen:Yes. Oh, so funny. Every year, we do a cookbook swap, and it's a super fun event. And people come and bring books that they no longer want or use, and we kinda sort them loosely in this huge room. And then we say go, and everybody, like, runs in. And however many books you bought or brought, you get to roughly take the same amount out, but you don't have to. But it's been fascinating, the books that people bring. And, I mean, I there's, like, a New York Times 1973 edition that has this recipe in it that's only in that book that's for a lamb ragu.Stephanie Hansen:And every year, I see that book come by, and I, like, pick the woman who's probably, like, twenty, twenty four. And I like press this book into her hands and I'm like, you need to have this book and you need to make the recipe on page one twenty one. And it's like three times it's happened and then they'll email me and they're like, I would have never found that recipe without you. It's such a great fun event.Jenna Helwig:That sounds wonderful. I love that idea.Stephanie Hansen:Yeah. It is really fun, and we get a lot of, like, boxes of people's recipe cards that were, like, someone's grandma's. And my radio partner and I always sort of move that stuff to the side, And then we keep it for a year and, like, go through it and look at it, and then we bring it back the next year. We've been doing this for, like, ten years. So it's been so fun to see what, like, really are in people's collections and what they get rid of. And, I mean, how many peanut butter blossom recipes there are in the world.Jenna Helwig:You know what? The world needs more peanut butter blossoms. Delicious.Stephanie Hansen:Yeah. Always delicious and always tasty. Well, it has been super fun to chat with you. I want people to follow your Substack. It is the Cookbookery Collective Cookbook newsletter, and we are with Jenna Helwig. And I'm just really appreciative for your time today. Congratulations on your twenty fifth anniversary with Real Simple. That's fun too.Jenna Helwig:Thank you so much. It's been a real pleasure to talk to you.Stephanie Hansen:Yes. Absolutely. Thanks, Jenna. Mhmm. Bye bye.Jenna Helwig:Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

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As tariffs send shockwaves through world markets, what sorts of decisions should everyday investors make? Then, Purplish on how, in Colorado, both Republicans and Democrats are regrouping, with politics in upheaval. Plus, what's the alchemy that makes a recipe go viral? We'll cook up some theories with food writer Allyson Reedy in her Broomfield kitchen. 

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Stay informed about the latest trends in Colorado with us. We discuss the upcoming Sundance Film Festival in Boulder, the fact that the Rockies' Home Opener still has tickets available, and a woman in Broomfield who made headlines by driving through a Popeyes.The fun continues on our social media pages!Jeremy, Katy & Josh Facebook: CLICK HERE Jeremy, Katy & Josh Instagram: CLICK HERE

James Scott v. Ron Broomfield

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Episode 187 – Eric Broomfield, Jellyboy the Clown (Right-click and “save as”…) Download standard podcast mp3 file – Episode 187 Link to buy the book Memoirs of a Coney Island Clown: Jellyboy’s Sideshow Saga Catalog only pdf https://www.paypal.com/ncp/payment/7PPVHJ3VVKNKS   Mardi Gras Indians Doubloons Follow me on Facebook The Carny Lingo Dictionary My new (and forever) … Continue reading »

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À y regarder d'un peu plus près, la filmographie de Jamel Debbouze est un parcours cabossé. Voire un malentendu depuis le début. Portée globalement par un caractère de zébulon comique pour ses succès, elle a régulièrement été traversée d'écarts plus portés vers le drame que soient par des incursions chez les Jaoui-Bacri, voire, plus étonnamment, chez Luc Besson. Mercato confirme plus pleinement cette envie non seulement en revendiquant d'être un film "sérieux" mais surtout en laissant transparaitre en filigrane un probable inattendu autoportrait. Allez savoir, c'est peut-être la crise de la cinquantaine approchant, Debbouze devenant quinquagénaire cette année, qui a poussé ce polar dans le monde du football en bilan existentiel introspectif. Son personnage s'appelle Driss, mais c'est Jamel que l'on croit percevoir sous les traits d'un type qui vit de son art de la tchatche. Après tout, ce rôle d'agent de joueurs est sans doute assez proche de celui qu'il tient auprès de certaines recrues du Jamel Comedy Club. Idem pour l'univers des coulisses du sport, entre coups de canif ou d'esbroufe probablement peu éloigné de celles du vedettariat. Plus qu'un scénario ou une mise en scène sous influence du Meurtre d'un bookmaker chinois de Cassavetes ou plus récemment du Uncut Gems des frères Safdie, c'est cet axe d'un miroir non déformant, et l'implication évidente d'un Debbouze à l'origine même du projet qui rend Mercato intrigant.Brian Jones et les Rolling Stones propose lui aussi d'aller voir derrière les apparences. Le documentaire de Nick Broomfield rappelle que Jones fut le fondateur du groupe. La façade d'un musicien extravagant qui aura péri de ses excès s'estompe pour faire place au portrait d'un jeune homme brillant, mais tourmenté, marginalisé à la fois par Mick Jagger et Keith Richards, plus enclins à un tempérament de rock stars, et par des parents effarés que leur fils mène une vie de saltimbanque. Brian Jones et les Rolling Stones s'essaie à faire office de réparation, en rappelant qu'il a tenu la même place qu'un George Harrison chez les Beatles, souvent en retrait derrière le binôme McCartney-Lennon. Jagger et Richards sont les grands absents des interviews de ce documentaire. Que cela soit volontaire de la part de Broomfield ou parce qu'ils n'ont pas voulu y participer, cette évocation, qui n'occulte pas les démons de Jones, y gagne en volonté de faire amende honorable, et décrasse l'histoire officielle de la pop culture de sa sainte trinité sexe, drogues et rock'n'roll, pour creuser plus profond, et avec une certaine mélancolie, sur l'origine de ses âmes brulées.Mercato, Brian Jones et les Rolling Stones. En salles le 19 février.

In this episode of The Something New Show, Mindi Linscombe sits down with Jay and Bridgett Modglin—entrepreneurs, real estate brokers, investors, and the visionary minds behind the Christian Soles Collection, a luxury Italian shoe brand with a mission.The Modglins share their early journey into entrepreneurship and real estate, the lessons they've learned as working parents, and how their faith has guided them through building multiple businesses. They also discuss their passion for education as co-founders and board members of Summit Classical Academy in Broomfield, Colorado—a school committed to Christ-centered, classical education.

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Burnout is a complex health syndrome that we seem to be hearing more cases of everyday. I am seeing it more and more in workplaces and working with people moving trough big life transitions. So I have been deeply curious about it for the last couple of years and wanting to talk to a guest about it on my podcast. Who better to discuss than Dr Ashlea Broomfield - The Vitality Doctor.Dr Ash is a specialist GP, sexologist, Mind-Body Therapist, Somatic Experiencing Practitioner, Meditation Coach and Credentialed Eating Disorder Clinician. Dr Ash is invested in her patients health holistically, she is invested in supporting patients to flourish holistically as a whole person, mentally, physically, sexually and spiritually.Today we talked about Burnout. What is it? How does it come about? Is it a workplace issue or a cultural issue. Given the culture we live in how can we resource and nourish our bodies to ensure this doesn't happen to us. We talked about the body as a whole system and that our health exists and is influenced by the environments that we exist within. We also discussed:- Women's menstruality, their menarche, motherhood and menopause and how these big changes to our endocrine system and the roles that we take up in life impact our mental and physical health;- Chronic workplace stress that is not being managed well;- What the conditions are that set someone up for burnout, as defined by the world health organisation (WHO);- How the working conditions and the 40 hour work week were created 150 years ago when we had more community support for families and roles and expectations for parents were very different;- Burnout as a complex systemic issue and what are the solutions that we can put in place to solve it;- It starts with us as individuals being clear about our own limits and boundaries and learning to identify what a YES and NO feels like in our body.Dr Ash really has fantastic perspective on this so make sure you listen to the very end because there are some really wise words she has for all of us. If you would like to connect with Dr Ash you can find her at drashleabroomfield.com.au, on instagram @thevitalitydoctor. On facebook Dr Ashlea Broomfield - The Vitality Doctor.

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From farm-to-table dining to interactive play spaces for children, an exciting array of new businesses will open in Broomfield in 20025, and they're all covered in a new guide from Broomfield Deals. Go to https://broomfielddeals.com/2024/12/17/new-businesses-opening-in-broomfield-in-2025/ for more information. Broomfield Deals City: Broomfield Address: 16029 Hamilton Way Website: https://broomfielddeals.com

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Menopause is a life stage that every woman will experience, yet it's often shrouded in silence and misunderstanding. For busy professionals especially those in demanding roles like property management the physical and emotional toll of menopause can feel overwhelming, impacting both personal well being and career performance. If you're a busy professional or a woman feeling stuck, overwhelmed, or unsure how to navigate the physical and emotional changes of midlife, this episode is for you I chat with Carolyn Broomfield and we shed light on why understanding menopause and making proactive lifestyle changes are crucial for navigating this stage of life with confidence and strength. From reducing the risk of osteoporosis to improving mental health and overall well being, the steps you take now can have a lasting impact. Whether you're currently in the throes of menopause, preparing for the journey ahead, or simply seeking ways to prioritise your health and well being, this conversation is packed with practical advice and inspiration to help you thrive.“Number one would be to prioritise your sleep. Make sure you get into a really good sleep routine. You know, no iPhones and meditation or things like that to get into a good sleep which is key”. - Carolyn BroomfieldConnect with Carolyn Broomfieldhttps://www.linkedin.com/search/results/all/?fetchDeterministicClustersOnly=true&heroEntityKey=urn%3Ali%3Afsd_profile%3AACoAACqqm4kB8OIqrESRUmh4cRDoe9TL2wW1FTc&keywords=carolyn%20broomfield&origin=RICH_QUERY_SUGGESTION&position=0&searchId=e0b80c96-b806-417d-9243-50fd81997502&sid=PD2&spellCorrectionEnabled=falsehttps://www.facebook.com/carolyn.broomfield.7Kylie's ResourcesProperty Management Growth School: https://courses.thatpropertymum.com.au/TPM-BDMSchoolDigital Marketing School: https://courses.thatpropertymum.com.au/digitalschoolThat Property Mum Courses: https://www.thatpropertymum.com.au/courses/The PM Accelerate Membership: https://courses.thatpropertymum.com.au/accelerateBook a Strategy Call with Kylie: https://calendly.com/kylie-tpm/coaching-callKolmeo: https://kolmeo.com/Book in your team insight bundle with HD&U here:https://www.hdandu.com.au/that-property-mum-team-insight-bundle

Watch the Q&A session here: https://youtu.be/LW0DLhTxfCEThis festive lecture explores the unusual roots of the song ‘White Christmas' and its role in establishing the concept of the commercial Christmas song. It will explain how the song's release during the summer months hints at how its potential as an enduring seasonal classic was not anticipated, and then examine how the music and lyrics helped it to resonate in a time of war. The lecture will also consider Berlin's patriotism and his active role in the Second World War. This lecture was recorded by Dominic Broomfield-McHugh on 12th December 2024 at Conway Hall, London.Dominic is Gresham Visiting Professor of Film and Theatre Music.Dominic is also Professor of Music at the University of Sheffield and is Associate Producer of the PBS documentary Meredith Willson: America's Music Man and has appeared on all the main BBC television and radio stations as well as NPR in America. He has given talks and lectures at the Sydney Opera House, New York City Center, the Library of Congress, New York Public Library, Sadler's Wells, and Lincoln Center, among many othersThe transcript of the lecture is available from the Gresham College website: https://www.gresham.ac.uk/watch-now/unwrapping-irving-berlins-white-christmasGresham College has offered free public lectures for over 400 years, thanks to the generosity of our supporters. There are currently over 2,500 lectures free to access. We believe that everyone should have the opportunity to learn from some of the greatest minds. To support Gresham's mission, please consider making a donation: https://www.gresham.ac.uk/get-involved/support-us/make-donation/donate-todayWebsite:  https://gresham.ac.ukTwitter:  https://twitter.com/greshamcollegeFacebook: https://facebook.com/greshamcollegeInstagram: https://instagram.com/greshamcollegeSupport Us: https://www.gresham.ac.uk/get-involved/support-us/make-donation/donate-todaySupport the show

Colorado entrepreneur Drew Jarvis co-founded Sunny, which makes a menstrual cup and applicator; the Broomfield startup just won a big grant from the state. Then, ahead of the legislative session young people stage a “Policy Shark Tank” to share their ideas. Plus, the bald eagle is finally poised to become the nation's bird. Later, as holiday travel hits its peak, DIA chief Phil Washington updates us on getting to – and through – the airport. 

A storm-hit roof's a ruined roof. At least, it will be if you wait too long to book repairs. Don't wait in Broomfield - call Apex Restoration & Roofing at 303-529-1171 or click https://apexroofingusa.com/storm-damage-restoration-recovering-and-repairing-your-roof-after-a-storm/ for a comprehensive response. Apex Restoration & Roofing City: Centennial Address: 7076 S Alton Way, Centennial, Website: https://apexroofingusa.com/

For pre-engineered metal buildings (PEMBs) done right in Broomfield County, trust Veltri Steel, (+1 719 250 0499), where experience, precision, and attention to detail intersect to deliver cost-effective, durable, expertly managed projects. Go to https://veltristeel.com Veltri Steel City: Greenwood Village Address: PO BOX 5393 Website: https://veltristeel.com/

Rodney Beeler v. Ron Broomfield

Planning a night out with friends in Broomfield? Find the best fun spots, activities, and live entertainment in Broomfield Deal's guide. Go to https://broomfielddeals.com/2024/11/20/top-10-fun-spots-broomfield-for-night-out-with-friends/ for more details. Broomfield Deals City: Broomfield Address: 16029 Hamilton Way Website: https://broomfielddeals.com Phone: +1 303 828 3520 Email: brian@toplinemanagement.com

https://practicefuel.rocks What if your advertising dollars only went toward results you could see: new patients booking and showing up for their appointments? Practice Fuel's performance-based approach takes the risk out of marketing, turning your leads into happy, smiling, return patients. Top Line Management, Inc. City: Broomfield Address: Hamilton Way Website: http://toplinemanagement.com/ Phone: +1-720-989-1932 Email: brian@toplinemanagement.com

Program Director Adam Borneman speaks with the Revs. Susan Rogers (The Well, Jacksonville, FL) and Kathy Escobar (The Refuge, Broomfield, CO) about the downward mobility of Jesus, how we form leadership and wield power, and Kathy's upcoming book (to be released in January, 2025).

CafeFuel (720-989-1932) helps you grow your restaurant using a simple Click-N-Run social media ad model to find new customers. Request a personal demo at: https://www.cafefuel.rocks/ Top Line Management, Inc. City: Broomfield Address: Hamilton Way Website: http://toplinemanagement.com/ Phone: +1-720-989-1932 Email: brian@toplinemanagement.com

Broomfield is among the top 100 most livable cities in the US. A new in-depth guide from community listings website Broomfield Deals explains why you should consider moving to one of Colorado's best-kept secrets. Go to https://broomfielddeals.com/2024/10/23/why-move-to-broomfield/ for more information. Broomfield Deals City: Broomfield Address: 16029 Hamilton Way Website: https://broomfielddeals.com Phone: +1 303 828 3520 Email: brian@toplinemanagement.com

Watch the Q&A session here: https://youtu.be/gtCsGQ14nU0This lecture examines ‘Send in the Clowns', probably the most commercially successful song written by the revered Stephen Sondheim. Yet it confounds the expectations of a showstopper by being written for an actress of limited singing ability, the late Glynis Johns. This lecture reflects on how it works in the context the musical A Little Night Music and explores how it came to be covered by major singers including Frank Sinatra, Judy Collins and Sarah Vaughan. How has a song of limited vocal range and abstract lyrics become such a favourite?This lecture was recorded by Professor Dominic Broomfield-McHugh  on 17th October 2024 at St Paul's Church, Covent Garden, London.Dominic is Gresham Visiting Professor of Film and Theatre Music.Dominic is also Professor of Music at the University of Sheffield and is Associate Producer of the PBS documentary Meredith Willson: America's Music Man and has appeared on all the main BBC television and radio stations as well as NPR in America. He has given talks and lectures at the Sydney Opera House, New York City Center, the Library of Congress, New York Public Library, Sadler's Wells, and Lincoln Center, among many othersThe transcript of the lecture is available from the Gresham College website: https://www.gresham.ac.uk/watch-now/sondheim-showstopperGresham College has offered free public lectures for over 400 years, thanks to the generosity of our supporters. There are currently over 2,500 lectures free to access. We believe that everyone should have the opportunity to learn from some of the greatest minds. To support Gresham's mission, please consider making a donation: https://gresham.ac.uk/support/Website:  https://gresham.ac.ukTwitter:  https://twitter.com/greshamcollegeFacebook: https://facebook.com/greshamcollegeInstagram: https://instagram.com/greshamcollegeSupport the show

In this episode of The Bookkeepers' Podcast, Jo Wood and Zoe Whitman sit down with Hayley Broomfield, founder of HB Accounting. Hayley shares her journey of building a successful bookkeeping practice while balancing the demands of motherhood. She discusses her initial struggles with hourly pricing, the transformation of her business after joining the 6 Figure Bookkeeper Success Programme, and how she doubled her turnover by repricing her clients. Hayley also explores the shift from traditional bookkeeping to offering advisory services, her venture into passive income through online courses, and her efforts to grow an audience on social media. Hayley emphasises the importance of community, sharing how being part of a supportive group gave her the confidence to reprice her services and move into advisory work. She also shares practical tips on creating a passive income stream through lead magnets, growing an online community, and the power of consistency in marketing. You Will Learn: How to transition from hourly billing to value-based pricing. The benefits of advisory services for both clients and bookkeepers. How to balance business growth with family life. Tips for creating passive income and scaling a bookkeeping practice. The role of consistency in building a social media presence. The importance of community and support when growing a business. Work With Us: Join the FREE MEMBERSHIP and get access to: Free Community Niche Training Chat GPT for Bookkeepers Training A Free Copy of The Bookkeeper Rises Exclusive Discounts and Recommendations 6FIGUREBOOKKEEPER.CLUB Join THE BOOKKEEPERS' COLLECTIVE and access our full range of programmes and live support for one simple monthly subscription. You'll get: Practice Foundations CPD Accredited Training CPD Accredited Business Growth Training Pricing Training, including Passive Income Training Marketing Training, including Personal Brand Training Sales Training Expert Guidance covering everything from insurance to financial planning 14+ hours of live sessions each month 6FIGUREBOOKKEEPER.COM About our Sponsor: This episode is sponsored by Xero. Find out more at: Find out more at: https://www.xero.com/uk/campaign/new-partner-programme/?utm_source=6FB&utm_medium=podcastnotes&utm_campaign=Q2 . Disclaimer: The information contained in The Bookkeepers' Podcast is for informational purposes only and does not amount to professional advice. Always seek advice from a qualified professional before taking or refraining from any action based on the content of this podcast. The 6 Figure Bookkeeper Ltd disclaims all liability for any reliance placed on the contents of this podcast.

Welcome to the Parenting Well podcast with Parent Engagement Network!  I am Dr. Shelly Mahon, your host and today's well sources are Abbie Lewis and Ray Garcia. Abbie is a youth violence prevention educator at Safehouse Progressive Alliance for Nonviolence (SPAN.) Abbie teaches the Peers Building Justice violence prevention curriculum to middle and high school students in Boulder Valley School District. Abbie has 10+ years of teaching experience and approaches youth violence prevention education with compassion and an excitement and joy to work alongside young people, while promoting equity and amplifying youth voice. Ray is the Creating Protective Environments Project Coordinator with SPAN. A part of the Education team, Ray also teaches topics connected to dating and sexual violence prevention throughout Boulder Valley School District. Ray has been working with youth for over 12 years, and teaching for more than 6. Ray believes that people of all ages need skills and development surrounding relationships, boundaries, and consent in order to lead safe and healthy lives. Ray approaches his work with excitement, curiosity, and an eagerness to highlight the experiences of youth. Abbie and Ray's talk for the Human Kindness Initiative is on October 29, 2024 from 6:30-8:30 at the Want Boulder Location In this podcast we talk about: Boulder Safehouse Progressive Alliance for Nonviolence Understanding the spectrum of healthy relationships Building communication, trust and empathy, while understanding warning signs Not living with gender stareotypes Undersatnding and defining boundaries with others - while taking accountability when you cross someone's boundaries Warning signs of an abusive relationship Understanding and applying consent Resources: Safehouse Progressive Alliance for NonviolenceBoulder and Broomfield counties' domestic violence organization www.safehousealliance.org Crisis line: 303-444-2424 Rocky Mountain EqualityLGBTQIA+ services for youth and adults in the Colorado Front Range Support groups, ally groups, mental health counseling, peer community groups, adult trainings https://www.rmequality.org/ OASOSBoulder County Public Health's LGBTQIA+ youth-serving organization Peer youth groups, leadership opportunities, advocacy, support, and referrals, adult trainings OASOS@bouldercounty.org Boulder Valley Health CenterReproductive and Sexual Health clinic and education for youth and adults.  https://bouldervalleyhealth.org/ TGTHRYouth shelter located in Boulder and Denver Office: 303-447-1206 Shelter: 303-447-1207 Moving to End Sexual AssaultSexual violence resource network movingtoendsexualassault.org Crisis line: 303-443-7300 Text: BRAVE to 20121 Colorado Crisis Line, 988, I MatterProvides support with different mental health crises Dial 988 The Trevor ProjectA national mental health and crisis support resource for LGBTQIA+ youth. Text: START to 678-678 Crisis Line: 1-866-488-7386 LoveisRespect.org Resources and activities about healthy, unhealthy and abusive relationships, boundaries, consent and safety planning. Text: LOVEIS  to 22522 Safe2Tell.orgResource for anonymous reporting  Title IX This includes gender-based violence such as sexual violence (sexual harassment and sexual assault), dating violence and stalking. A law that prohibits discrimination on the basis of sex in schools and federally funded programs.  Entitles students to accommodations promoting safety and support in schools BVSD Title IX information and reporting: https://www.bvsd.org/parents-students/health-and-wellness/health-promotion-and-prevention/sexual-assault-prevention

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A Broomfield Man was pulled into a Wood chipper when his Ankle Monitor got caught.

Find new classes and personal training programs with Broomfield Deals' list of the area's best gyms and fitness studios! See all the top picks at: https://broomfielddeals.com/2024/09/17/10-best-gyms-in-broomfield/ Broomfield Deals City: Broomfield Address: 16029 Hamilton Way Website: https://broomfielddeals.com Phone: +1 303 828 3520 Email: brian@toplinemanagement.com

Steven Catlin v. Ronald Broomfield

This podcast hit paid subscribers' inboxes on Sept. 15. It dropped for free subscribers on Sept. 22. 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:WhoKelly Pawlak, President & CEO of the National Ski Areas Association (NSAA)Recorded onAugust 19, 2024About the NSAAFrom the association's website:The National Ski Areas Association is the trade association for ski area owners and operators. It represents over 300 alpine resorts that account for more than 90% of the skier/snowboarder visits nationwide. Additionally, it has several hundred supplier members that provide equipment, goods and services to the mountain resort industry.NSAA analyzes and distributes ski industry statistics; produces annual conferences and tradeshows; produces a bimonthly industry publication and is active in state and federal government affairs. The association also provides educational programs and employee training materials on industry issues including OSHA, ADA and NEPA regulations and compliance; environmental laws and regulations; state regulatory requirements; aerial tramway safety; and resort operations and guest service.NSAA was established in 1962 and was originally headquartered in New York, NY. In 1989 NSAA merged with SIA (Snowsports Industries America) and moved to McLean, Va. The merger was dissolved in 1992 and NSAA was relocated to Lakewood, Colo., because of its central geographic location. NSAA is located in the same office building as the Professional Ski Instructors of America and the National Ski Patrol in Lakewood, Colo., a suburb west of Denver.Why I interviewed herA pervasive sub-narrative in American skiing's ongoing consolidation is that it's tough to be alone. A bad winter at a place like Magic Mountain, Vermont or Caberfae Peaks, Michigan or Bluewood, Washington means less money, because a big winter at Partner Mountain X across the country isn't available to keep the bank accounts stable. Same thing if your hill gets chewed up by a tornado or a wildfire or a flood. Operators have to just hope insurance covers it.This story is not entirely incorrect. It's just incomplete. It is harder to be independent, whether you're Jackson Hole or Bolton Valley or Mount Ski Gull, Minnesota. But few, if any, ski areas are entirely and truly alone, fighting on the mountaintop for survival. Financially, yes (though many independent ski areas are owned by families or individuals who operate one or more additional businesses, which can and sometimes do subsidize ski areas in lean or rebuilding years). But in the realm of ideas, ski areas have a lot of help.That's because, layered over the vast network of 500-ish U.S. mountains is a web of state and national associations that help sort through regulations, provide ideas, and connect ski areas to one another. Not every state with ski areas has one. Nevada's handful of ski areas, for example, are part of Ski California. New Jersey's can join Ski Areas of New York, which often joins forces with Ski Pennsylvania. Ski Idaho counts Grand Targhee, Wyoming, as a member. Some of these associations (Ski Utah), enjoy generous budgets and large staffs. Others (Ski New Hampshire), accomplish a remarkable amount with just a handful of people. But layered over them all – in reach but not necessarily hierarchy – is the National Ski Areas Association. The NSAA helps ski areas where state associations may lack the scale, resources, or expertise. The NSAA organized the united, nationwide approach to Covid-era operations ahead of the 2020-21 ski season; developed and maintained the omnipresent Skier Responsibility Code; and help ski areas do everything from safely operate chairlifts and terrain parks to fend off climate change. Their regional and national shows are energetic, busy, and productive. Top representatives – the sorts of leaders who appear on this podcast - from every major national or regional ski area are typically present.This support layer, mostly invisible to consumers, is in some ways the concrete holding the nation's ski areas together. Most of even the most staunchly independent operators are members. If U.S. skiing were really made up of 500 ski areas trying to figure out snowmaking in 500 different ways, then we wouldn't have 500 ski areas. They need each other more than you might think. And the NSAA helps pull them all together.What we talked aboutLow natural snow, strong skier visits – the paradox of the 2023-24 ski season; ever-better snowmaking; explaining the ski industry's huge capital investments over recent years; European versus American lift fleets; lift investments across America; when it's time to move on from your dream job; 2017 sounds like yesterday but it may as well have been 1,000 years ago; the disappearing climate-change denier; can ski areas adapt to climate change?; the biggest challenges facing the NSAA's next leader, and what qualities that leader will need to deal with them; should ski areas be required to report injuries?; operators who are making progress on safety; are ski area liability waivers in danger?; the wild cost of liability insurance; how drones could help ski area safety; why is skiing still so white, even after all the DE&I?; why youth skier participation as a percentage of overall skier visits has been declining; and the enormous potential for indoor skiing to grow U.S. participation.Why I thought that now was a good time for this interviewFirst, Pawlak announced, in May, that she would step down from her NSAA role whenever the board could identify a capable replacement. She explains why on the podcast, but hers has been a by-all-accounts successful seven-year run amidst and through rapid and irreversible industry change – Covid, consolidation, multi-mountain passes, climate change, skyrocketing costs, the digitization of everything – and it was worth pausing to reflect on all that the NSAA had accomplished and all of the challenges waiting ahead.Second, our doomsday instincts keep running up against this stat: despite a fairly poor winter, snow-wise, the U.S. ski industry racked up the fifth-most skier visits of all time during its 2023-24 campaign. How is that possible, and what does it mean? I've explored this a little myself, but Pawlak has access to data that I don't, and she adds an extra dimension to our analysis.And this is true of so many of the topics that I regularly cover in this newsletter: capital investment, regulation, affordability, safety, diversity. This overlap is not surprising, given my stated focus on lift-served skiing in North America. Most of my podcasts bore deeply into the operations of a single mountain, then zoom out to center those ski areas within the broader ski universe. When I talk with the NSAA, I can do the opposite – analyze the larger forces driving the evolution of lift-served skiing, and see how the collective is approaching them. It's a point of view that very few possess, and even fewer are able to articulate. Questions I wish I'd askedWe recorded this conversation before POWDR announced that it had sold Killington and Pico, and would look to sell Bachelor, Eldora, and Silver Star in the coming months. I would have loved to have gotten Pawlak's take on what was a surprise twist in skiing's long-running consolidation.I didn't ask Pawlak about the Justice Department's investigation into Alterra's proposed acquisition of Arapahoe Basin. I wish I would have.What I got wrongI said that Hugh Reynolds was “Big Snow's head of marketing.” His actual role is Chief Marketing Officer for all of Snow Partners, which operates the indoor Big Snow ski area, the outdoor Mountain Creek ski area, and a bunch of other stuff.Podcast NotesOn specific figures from the Kotke Report:Pretty much all of the industry statistics that I cite in this interview come from the Kotke Demographic Report, an annual end-of-season survey that aggregates anonymized data from hundreds of U.S. ski areas. Any numbers that I reference in this conversation either refer to the 2022-23 study, or include historical data up to that year. I did not have access to the 2023-24 report until after our conversation.Capital expendituresPer the 2023-24 Kotke Report:Definitions of ski resort sizesAlso from Kotke:On European lift fleets versus AmericanComparing European skiing to American skiing is a bit like comparing futbol to American football – two different things entirely. Europe is home to at least five times as many ski areas as North America and about six times as many skiers. There are ski areas there that make Whistler look like Wilmot Mountain. The food is not only edible, but does not cost four times your annual salary. Lift tickets are a lot cheaper, in general. But it snows more, and more consistently, in North America; our liftlines are more organized; and you don't need a guide here to ski five feet off piste. Both are great and annoying in their own way. But our focus of difference-ness in this podcast was between the lift fleets on each continent. In brief, you're far more likely to stumble across a beefcaker on a random Austrian trail than you are here in U.S. America. Take a look at skiresort.info's (not entirely accurate but close enough), inventory of eight-place chairlifts around the world:On “Waterville with the MND lift”Pawlak was referring to Waterville Valley's Tecumseh Express, built in 2022 by France-based MND. It was the first and only lift that the manufacturer built in the United States prior to the dissolution of a joint venture with Bartholet. While MND may be sidelined, Pawlak's point remains valid: there is room in the North American market for manufacturers other than Leitner-Poma and Doppelmayr, especially as lift prices continue to escalate at amazing rates.On my crankiness with “the mainstream media” and climate changeI kind of hate the term “mainstream media,” particularly when it's used as a de facto four-letter word to describe some Power Hive of brainwashing elitists conspiring to cover up the government's injection of Anthrax into our Honey Combs. I regret using the term in our conversation, but sometimes in the on-the-mic flow of an interview I default to stupid. Anyway, once or twice per year I get particularly bent about some non-ski publication framing lift-served skiing as an already-doomed industry because the climate is changing. I'm not some denier kook who's stockpiling dogfood for the crocodile apocalypse, but I find this narrative stupid because it's reductive and false. The real story is this: as the climate changes, the ski industry is adapting in amazing and inventive ways; ski areas are, as I often say, Climate Change Super Adapters. You can read an example that I wrote here.On the NSAA's Covid responseThere's no reason to belabor the NSAA's Covid response – which was comprehensive and excellent, and is probably the reason the 2020-21 American ski season happened – here. I already broke the whole thing down with Pawlak back in April 2021. She also joined me – somewhat remarkably, given the then-small reach of the podcast – at the height of Covid confusion in April 2020 to talk through what in the world could possibly happen next.On The Colorado Sun's reporting on ski area safety and the NSAA's safety reportThe Colorado Sun consistently reports on ski area safety, and the ski industry's resistance to laws that would compel them to make injury reports public. I asked Pawlak about this, citing, specifically, this Sun article From April 8, 2024:[13-year-old] Silas [Luckett] is one of thousands of people injured on Colorado ski slopes every winter. With the state's ski hills posting record visitation in the past two seasons — reaching 14.8 million in 2022-23 — it would appear that the increasing frequency of injuries coincides with the rising number of visits. We say “appear” because, unlike just about every other industry in the country, the resort industry does not disclose injury data. …Ski resorts do not release injury reports. The ski resort industry keeps a tight grasp on even national injury data. Since 1980, the National Ski Areas Association provides select researchers with injury data for peer-reviewed reports issued every 10 years by the National Ski Areas Association. The most recent 10-year review of ski injuries was published in 2014, looking at 13,145 injury reports from the 2010-11 ski season at resorts that reported 4.6 million visits.The four 10-year reports showed a decline in skier injuries from 3.1 per 1,000 visitors in 1980-81 to 2.7 in 1990-91 to 2.6 in 2000-01 to 2.5 in 2010-11. Snowboarder injuries were 3.3 in 1990, 7.0 in 2000 and 6.1 in 2010.For 1990-91, the nation's ski areas reported 46.7 million skier visits, 2000-01 was 57.3 million and 2010-11 saw a then all–time high of 60.5 million visits. …The NSAA's once-a-decade review of injuries from 2020-21 was delayed during the pandemic and is expected to land later this year. But the association's reports are not available to the public [Pawlak disputes this, and provided a copy of the report to The Storm – you can view it here].When Colorado state Sen. Jessie Danielson crafted a bill in 2021 that would have required ski areas to publish annual injury statistics, the industry blasted the plan, arguing it would be an administrative burden and confuse the skiing public. It died in committee.“When we approached the ski areas to work on any of the details in the bill, they refused,” Danielson, a Wheat Ridge Democrat, told The Sun in 2021. “It makes me wonder what it is that they are hiding. It seems to me that an industry that claims to have safety as a top priority would be interested in sharing the information about injuries on their mountains.”The resort industry vehemently rebuffs the notion that ski areas do not take safety seriously.Patricia Campbell, the then-president of Vail Resorts' 37-resort mountain division and a 35-year veteran of the resort industry, told Colorado lawmakers considering the 2021 legislation that requiring ski resorts to publish safety reports was “not workable” and would create an “unnecessary burden, confusion and distraction.”Requiring resorts to publish public safety plans, she said, would “trigger a massive administrative effort” that could redirect resort work from other safety measures.“Publishing safety plans will not inform skiers about our work or create a safer ski area,” Campbell told the Colorado Senate's Agriculture and Natural Resources Committee in April 2021.On ASTM International Pawlak refers to “ASTM International” in the podcast. That is an acronym for “American Society for Testing and Materials,” an organization that sets standards for various industries. Here's an overview video that most of you will find fairly boring (I do, however, find it fascinating that these essentially invisible boards operate in the background to introduce some consistency into our highly confusing industrialized world):On Mammoth and Deer Valley's “everyone gets 15 feet” campaignThere's a cool video of this on Deer Valley's Instapost that won't embed on this page for some reason. Since Alterra owns both resorts, I will assume Mammoth's campaign is similar.On Heavenly's collision prevention programMore on this program, from NSAA's Safety Awards website:Heavenly orchestrated a complex collision prevention strategy to address a very specific situation and need arising from instances of skier density in certain areas. The ski area's unique approach leveraged detailed incident data and distinct geographic features, guest dynamics and weather patterns to identify and mitigate high-risk areas effectively. Among its efforts to redirect people in a congested area, Heavenly reintroduced the Lakeview Terrain Park, added a rest area and groomed a section through the trees to attract guests to an underutilized run. Most impressively, these innovative interventions resulted in a 52% year-over-year reduction of person-on-person collisions. Judges also appreciated that the team successfully incorporated creative thinking from a specialist-level employee. For its effective solutions to reduce collision risk through thoughtful terrain management, NSAA awarded Heavenly Mountain Resort with the win for Best Collision Prevention Program.On the Crested Butte accidentPawlak and I discuss a 2022 accident at Crested Butte that could end up having lasting consequences on the ski industry. Per The Colorado Sun:It was toward the end of the first day of a ski vacation with their church in March 2022 when Mike Miller and his daughter Annie skied up to the Paradise Express lift at Crested Butte Mountain Resort. The chair spun around and Annie couldn't settle into the seat. Mike grabbed her. The chair kept climbing out of the lift terminal. He screamed for the lift operator to stop the chair. So did people in the line. The chair kept moving. Annie tried to hold on to the chair. Mike tried to hold his 16-year-old daughter. The fall from 30 feet onto hard-packed snow shattered her C7 vertebrae, bruised her heart, lacerated her liver and injured her lungs. She will not walk again. The Miller family claims the lift operators were not standing at the lift controls and “consciously and recklessly disregarded the safety of Annie” when they failed to stop the Paradise chair. In a lawsuit the family filed in December 2022 in Broomfield County District Court, they accused Crested Butte Mountain Resort and its owner, Broomfield-based Vail Resorts, of gross negligence and “willful and wanton conduct.”In May, the Colorado Supreme Court ruled on the incident, per SAM:In a 5-2 ruling, the Colorado Supreme Court found that liability waivers cannot be used to protect ski areas from negligence claims related to chairlift accidents. The decision will allow a negligence per se claim brought against Vail Resorts to proceed in the district courts.The decision, however, did not invalidate all waivers, as the NSAA clarified in the same SAM article:There was concern among outdoor activity operators in Colorado that the case might void liability waivers altogether, but the narrow scope of the decision has largely upheld the use of liability waivers to protect against claims pertaining to inherent risks.“While the Supreme Court carved out a narrow path where releases of liability cannot be enforced in certain, unique chairlift incidents, the media downplayed, if not ignored, a critical part of the ruling,” explained Dave Byrd, the National Ski Areas Association's (NSAA) director of risk and regulatory affairs. “Plaintiffs' counsel had asked the [Colorado] Supreme Court to overturn decades of court precedent enforcing the broader use of ALL releases in recreation incidents, and the court unanimously declined to make such a radical change with Colorado's long-standing law on releases and waivers—and that was the more important part of the court's decision from my perspective.”The Colorado Supreme Court's ruling “express[es] no view as to the ultimate merit of the claim,” rather it allows the Millers' claim to proceed to trial in the lower courts. It could be month or years before the lawsuit is concluded.On me knowing “all too well what it's like to be injured on a ski trip”Boy do I ever:Yeah that's my leg. Ouch.Don't worry. I've skied 102 days since that mangling.Here's the full story.On “Jerry of the Day”I have conflicted feelings on Jerry of the Day. Some of their posts are hilarious, capturing what are probably genuinely good and seasoned skiers whiffing in incredible fashion:Some are just mean-spirited and stupid:Funny I guess if you rip and wear it ironically. But it's harder to be funny than you may suppose. See The New Yorker's cloying and earnest (and never-funny), Shouts & Murmurs column.On state passport programsState passport programs are one of the best hacks to make skiing affordable for families. Run by various state ski associations, they provide between one and three lift tickets to every major ski area in the state for some grade range between third and fifth. A small administrative fee typically applies, but otherwise, the lift tickets are free. In most, if not all, cases, kids do not need to live in the state to be eligible. Check out the programs in New Hampshire, Vermont, New York, and Utah. Other states have them too – use the Google machine to find them.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 58/100 in 2024, and number 558 since launching on Oct. 13, 2019. Get full access to The Storm Skiing Journal and Podcast at www.stormskiing.com/subscribe

Zach and Phil are on the road at The Old Man Bar in Broomfield. In hour 4 of The Drive, the guys breakdown which Bronco needs to step up on defense. Former Broncos Super Bowl champion, Chris Harris Jr., joins the show to discuss who will be covering Chris Godwin, Baker Mayfield’s ability to run the ball in big moments, and how Nix will match up with Tampa Bay head coach Todd Bowles. The Colorado Buffaloes start their Big 12 campaign tomorrow, Zach and Phil fill you in on everything you need to know about the Baylor Bears and how they match up with CU. We wrap up the show with Zach and Phil’s predictions for both the CU Buffs and Denver Broncos.

Zach and Phil are on the road at The Old Man Bar in Broomfield. In hour 3 of The Drive, the guys preview NFL games around the country. Who are Zach and Phil picking to win? Baker Mayfield will face against the Broncos for the 4th time in his career. What do his previous matchups tell us about how this weekend will go? Phil recalls his matchups vs Baker. We play “Phil in the black” with Phill. The CU Buffs will win their first Big 12 game if _____? Will Colorado be able to protect Shedeur long enough to find his receivers? If the weather turns, will CU be able to rely on their run game? DenverSports.com’s James Merilatt, joins the show. Zach asks what is on the line for the Broncos this weekend. Will the Broncos turn into “an easy win” on other team’s schedules? Could Bo Nix get benched if the offense doesn’t turn it around?

Zach and Phil are on the road at The Old Man Bar in Broomfield. In hour 2 of The Drive, the guys share which Bronco on offense needs to step up the most. Mike Klis, our 9News Broncos insider, joins the show to discuss Courtland Sutton and Bo Nix chemistry, Sean Payton’s play calling and reflecting on Bo Nix winning the starting QB job. Today’s “Three Count” includes MLB history from Shohei Ohtani, the rookie QB’s struggling, and the Jets beating up on the Patriots on Thursday Night Football. We finish up the hour with the Broncos defensive matchups this Sunday. Will Pat Surtain be able to contain Mike Evans? Will Zach Allen be able to feast on an injured Buccaneers offensive line?

Megan Gilby, the Arts and History Manager for the City and County of Broomfield, Colorado, describes the Art in Public Places program and the importance of community engagement, ownership, and pride in public art projects. For show notes and more: https://ninedotarts.com/podcast-creating-a-cultural-corridor/

Jamie did something for the first time this morning! The VMAs were last night. BJ is getting on Jamie's nerves this morning. Shannon Sharpe accidently went on IG Live while doing what?? Jamie's friend Britney is having a problem with her Ex Husband and doesn't know what to do. Active Shooter in Broomfield at an apartment complex 

Paloma Delgadillo is a council member in the city of Broomfield, Colorado. Originally from Texas, Paloma holds a B.A. in economics and a minor in statistics from the University of Chicago undergraduate program. She also earned a master's degree in analytics from the University of Chicago Graham School. In this episode of The Bottom-Up Revolution, Delgadillo joins host Tiffany Owens Reed to discuss her efforts to make her city more resilient, including through parking reform. To hear more from Delgadillo, sign up for next week's Local-Motive session: “The Parking Revolution is Here. Is Your Community Ready To Sign On?” ADDITIONAL SHOW NOTES Local recommendations: Arista Deli. Proto's Pizzeria Napoletana. Tiffany Owens Reed (Instagram). Do you know someone who would make for a great The Bottom-Up Revolution guest? Let us know here!

Abby Yellman starts her position August 5 after serving as the deputy city manager in Broomfield, Colorado.

On December 28 2017, 19-year-old Natalie Bollinger was at home in her apartment in Broomfield, Colorado. But when her boyfriend Joey got home from work that afternoon, Natalie was gone. So was his 9mm Glock. Joey tried to call Natalie but noticed that her cellphone was still at home. So he called the police and reported Natalie missing.     The next day, December 29, police got a tip that a body had been found on land belonging to the McIntosh Dairy farm in a wooded area north of Denver, Colorado. They confirmed it was Natalie Bollinger. And the killer was someone no one expected. See omnystudio.com/listener for privacy information.