Podcasts about Cheesy

Head Cheese is one of those strains that sounds like it should be illegal to name, then you try it and go, ok… I get it. This one comes in like a comfort strain, smooth on the pull, not trying to fight you, just sliding in and turning the volume down on life. It's a hybrid that leans indica, and it feels like it, not in a “glued to the couch forever” way, more like a cozy weighted blanket inside your skull. The mood shift is the headline here, happy, giggly, euphoric, like your brain remembered it's allowed to have a decent day.The name isn't subtle either, it's got that loud cheesy funk. Not “hint of cheese,” not “maybe a little,” it's full charcuterie board, aged parmesan vibes. The kind of smell that makes you laugh because it's so specific. Terp-wise, we're seeing myrcene and pinene in the mix, which tracks with the vibe, myrcene bringing that mellow body comfort, pinene keeping it from getting too foggy if you don't overdo it.And that's the key, don't get cocky. If you take smaller hits, it stays smooth, easy, and friendly. If you start stacking hits like you're trying to speedrun relaxation, that's when dry mouth and dry eyes show up, and anxiety can sneak in if you're already stressed and you push it too hard. This isn't a “prove a point” strain, it's a “set the tone” strain. Start small, give it 10 to 15 minutes, then decide if you're going back in.Where this one shines is mood and mission. It's great for those days when you want to feel better without feeling weird, and it's sneaky good for focus if you keep your world simple, one task, one vibe, no chaos. Also, this is a solid gaming strain, a little spacey in the fun way, not the “what was I doing” way, as long as you don't overdo it. Appetite wise, it wasn't a huge munchies strain for us, which makes it a nice evening option if you want to chill and not immediately start hunting snacks like a raccoon.Bottom line, Head Cheese is a weird name for a surprisingly reliable strain. Cheesy, cozy, mood-lifting, and just functional enough to still do something with your night, as long as you treat it like a dial, not a switch.Save on Dr Dabber with Code: Cannabisschool10Save on Storz & Bickel with Code : CannabisschoolSave on Santa Cruz Shredder with Code: CSP10Save on Bomb Erigs with Code: CSPScore 100 on your test

It's everyone's favorite time of year… the time where we celebrate that birth of… Cheesy Christmas movies! I mean, I'm sure there's probably some other significance to this time of… The post e402. Cheesy Christmas Movies 2025 appeared first on The VoxPopcast.

Cheesy and Fondue learn all about the holiday cheeseball history and recipes. We hear about a dog, bear and deer and how you can prevent potential cheeseball jar head injuries. And of course, we tell a very cheesy joke!Find us at www.justcheesy.com and everywhere you enjoy social media! https://linktr.ee/JustCheesy ***Newsly is the sponsor of this episode! Go to https://newsly.me to download the free app and listen to articles, podcasts and digital radio! Get a FREE 1-Month Premium Subscription by using promo code CHEESY. Start listening today! ***Why is cheddar the most dangerous of all the cheeses? Because it is very sharp! Cheesy Holiday Epsiodes AppleJust Cheesy: The Podcast! 162 Cheeses of Christmas AppleJust Cheesy: The Podcast! 110 Twas the Night Before Christmas AppleJust Cheesy: The Podcast! Season 2 Episode 32 AppleJust Cheesy: The Podcast! - Episode 7 AppleJust Cheesy: The Podcast! - Episode 4 justcheesy.com/the-world-of-just-cheesyShow Notes https://culturecheesemag.com/cheese-bites/cheese-ball-history/https://recorder.com/2024/12/30/the-surprisingly-fascinating-history-of-cheese-balls-58642228/https://www.wisconsincheese.com/about-cheese/cheese-ballshttps://en.wikipedia.org/wiki/Cheese_ball_(hors_d%27oeuvre)https://buddig.com/recipes/lunch-meat-recipeshttps://www.allrecipes.com/recipe/16527/dried-beef-ball/This Week in Cheesehttps://www.cbsnews.com/pittsburgh/news/deer-jar-on-head-south-hills/https://www.pennlive.com/news/2025/08/cheese-ball-loving-dog-found-with-jar-on-head-gets-love-from-central-pa-manufacturer.html

Today's guest is Skye McAlpine. Skye is a food writer, cookbook author, and stylist based in Venice, Italy. She's the author of several cookbooks, including “A Table in Venice,” “A Table for Friends,” “A Table Full of Love,” and her latest, “The Christmas Companion.” Skye also writes a monthly recipe column for The Sunday Times, contributes to publications like Vogue, Vanity Fair, and The Guardian, runs a Substack newsletter called The Dolce Vita Diaries, and is the founder of Skye McAlpine Tavola, a tableware and homewares brand.Skye joins host Jessie Sheehan to talk about her life and career—from moving to Venice as a child and growing up between British and Italian Christmas traditions, to discovering her love of cooking and entertaining at university with nothing more than a toaster oven, to teaching herself how to cook and turning a food blog into a book deal. Then, Skye guides Jessie through her Chocolate and Chestnut Yule Log from “The Christmas Companion.” It's a whimsical, showstopping holiday dessert made with a light chocolate sponge, chestnut cream filling, bittersweet ganache, and meringue mushrooms. Click here for Skye's Chocolate and Chestnut Yule Log recipe.Thank you to Diamond Nuts and California Prunes for their support. Order The Cake IssueJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Skye: Instagram, “The Christmas Companion” bookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

We're into the business end of the Carabao! Although there wasn't an upset last night, Marcus, Pete and Luke give Cardiff their dues for a spirited performance against the World Champions.Elsewhere, barns are still burning - and Kobbie Mainoo still isn't free - after Man United drew 4-4 with Bournemouth on Monday. Plus, Marcus develops his five-year plan to get Brother Brendy to manage Fulham.Gift a Football Ramble Patreon subscription this Christmas: https://www.patreon.com/footballramble/giftFind us on Bluesky, X, Instagram, TikTok and YouTube, and email us here: show@footballramble.com.Sign up to the Football Ramble Patreon for ad-free shows for just $5 per month: https://www.patreon.com/footballramble.***Please take the time to rate us on your podcast app. It means a great deal to the show and will make it easier for other potential listeners to find us. Thanks!*** Hosted on Acast. See acast.com/privacy for more information.

Reading more books, ohh Christmas trees, how to wrap fast and efficient, stuffed animals, furry babies, more loves less hate, introducing the new you.   Christmas story is so good, jingle all the way, love and death hoping Netflix gets hbo, American pickers, dead boy detectives, achieve 81.   Asian smash wrap, chicken and egg rice bowl, Cheesy holiday flatbread, creamy peanut butter ramen, fish tacos, less carbs is better.     Happy Tuesday stars

Relive the episode where Brian and Shelly discuss some of their favorite cheesy Christmas Movies including Home Alone, National Lampoons Christmas Vacation and How Sarah Got Her Wings

 When it just touches on these really profound themes and it's moving in a way that catches you off guard. Matt Nothelfer is a Committee Member of the Borrego Springs Film Festival and working documentary filmmaker.In this conversation, Matt talks:* Why small, community-driven festivals like Borrego Springs offer some of the best experiences for indie filmmakers.* How the festival creates a filmmaker-friendly environment: lounge, home-baked food, networking, and long Q&As.* The “secret weapon” of Borrego Springs: a local audience that fills a 180-seat theater from morning to night.* Why early-bird submissions matter—and when they don't.* How to spot scammy or low-value festivals on FilmFreeway through community presence, transparency, and online footprint.* Why filmmakers should focus more on storytelling and theme than technical perfection.* The blind-submission, five-category review process Borrego uses to evaluate films fairly.* Why small festivals often have the highest acceptance chances—300 submissions, 70–80 selections.* How writing a thoughtful, festival-specific cover letter can move a film from “maybe” to “yes.”* Advice to emerging filmmakers: avoid chasing 100 meaningless laurels and instead pursue festivals aligned with your goals.Thanks for reading The Creativity, Education, and Leadership Newsletter! Subscribe for free to receive new posts and support my work.Here is an AI-generated transcript of our conversation. Don't come for me.BEN: Hi everyone. This is Ben Guest and this is The Creativity Education and Leadership Podcast. Today my guest is Matt Telfer, who is a committee member for the Borrego Springs Film Festival. In this interview, we talk all things film festival, how to run a filmmaker friendly festival, and tips and tricks for submitting to film festivals.Enjoy.Matt, thanks so much for joining the podcast today.MATT: My pleasure. Happy to be here.BEN: So, I always like to start with a fun question, senior year of high school, what music were you listening toMATT: right off the bat with a curve ball? Alright, let's lay it out. I got the Talking Heads,BEN: the Cure,MATT: Like, let's see, what else?BEN: New Wave.MATT: Yeah, a little bit of the punk stuff. I mean, we got Pixies were, was I listening to the Pixies then? I can't remember. Yeah, so, uh, the Dead Milkman, stuff like that. The pubs, um, yeah, I had some of their records. You know, it's really frustrating ‘cause I had those records up until like five years ago and I left them at a colleague's house and they scattered to the wind.All that good stuff. Yeah. Anyway, I'm still a little bitter about that, but That's okay. My colleagues, my colleague was a friend and he, he deserved them.BEN: So you are a committee member at the Borrego Springs Film Festival. What? Yes, sir. And, and you've, you've held a variety of roles there and, and off air, you're saying sort of lately you've been focused on.You know, the pre-production of the festival, the website, getting the materials together. Correct? Correct. Reaching out to filmmakers, et cetera. Talk to me, talk to us about what are the fundamentals of running a good festival?MATT: Well, our context is that we're super small and modest. Uh, like we were saying before the interview, uh, officially started, we are literally a, a tiny little village in the middle of a giant state park.Actually the biggest state park in the lower 48 states desert community. We're actually just south of Palm Springs and, uh, there's like 3000 full-time residents here and, uh. So running a film festival in a place where there's literally. Not really a commercial market, it's a different type of animal.And um, so we kind of do everything on a very tight budget and we try to personalize stuff as much as we possibly can. We, since we can't really throw a lot of money at stuff, we just do everything we can in other dimensions.BEN: What's an example of that?MATT: Just trying to be considerate about stuff, uh, being friendly to filmmakers that are willing to submit and to get, and that also get accepted. So when they come here, it's a personalized experience. We work pretty hard on creating a filmmaker's lounge where folks can gather and network with each other throughout the entire uh.Five days of our film festival and while they're at the film festival and they're talking to each other, we also have food available for ‘em. One of our great committee members, her name's Pam, she literally will bake stuff in the evening and bring it in in the morning. So you have fresh pastries, cookies, coffee, like fruit vegetables, just everything laid out.And you know, there's really not a huge expense to do that, but you need like the right people to do that, so that's the thing that kind of makes our festival a little bit. Different, I guess in a way is like there's a personalized aspect to it and we spread that type of attitude across all our stuff.So we're gonna have like four parties during the entire festival, and all those parties have similar type of vibe.BEN: The reviews that I read online, um, on film freeway filmmakers were saying that it is, it's a film, it's a filmmaker friendly. Festival.MATT: Yeah. Because, you know, that's what we can do. Mm-hmm. Like, you're not gonna travel to a remote place in the desert and, you know, run into a bunch of industry folks.Usually there are exceptions to that. And, uh, as our. Film festival has gotten a little more solid, and we occasionally have some industry people coming in. Most of the time it's indie filmmakers. You know, we might have some elbow rubbing that this kind of neat. But for the most part, you know, these are just small independent filmmakers trying to do their thing and.Wanting to share their films with an appreciative audience. And aside from, being very personable, uh, with the committee and with the staff that run the film festival, one of the great things about our particular film festival is that the community is a huge part of what we do. The event they show up, we have 180 seat theater and it's full from 10:00 AM in the morning until eight o'clock at night.Oh wow. Every block and wow. It's been that way since the beginning, and it's not because of anything that we do on the committee, it's simply because the community wants to be a part of it. And so that's kind of our secret weapon, is like you show up as a filmmaker and like, oh man, I got, I got scheduled for the 10:00 AM block.They, and then they, they show up and like, what's going on here? This is look back. And then at the end of it, you know, there's an extended q and a. We don't. Push our blocks back to back really tight and there's plenty of time just to like relax and having interaction with folks and some q and as will go on for like a half an hour, if not more.And it's just, you know, so that's a unique thing that just kind of emerged without effort. And we take credit for it and we're excited that we can offer that. But you know, it wasn't any, it wasn't by design, it was just kind of like, cool. This is working.BEN: As far as festivals go, it sounds like filmmaker heaven.MATT: Well, you try to, we definitely try to be. And the dude that got this whole thing rolling, his name's Fred G and he has lived in this little community for a really long time, and he's a great guy and he's one of the reasons why a lot of people show up because, you know, he's just one of those kind of like community, uh, he's, he'll be really upset if I use this phrase, but he's like a town elder. Mm-hmm. You know what I mean? Mm-hmm. Mm-hmm. So just having that type of guidance and having that type of person that can kind of unify the entire event, I. Is really great. And again, like I said before, it's kind of our secret weapon is that we have like this great community that's willing to be a part of a filmmaker's storytelling in so much as like they'll sit there, they'll react to it, they'll ask questions about it afterwards.So yeah, if you're. A filmmaker that wants your film to be seen by actual eyeballs and actual people that are engaged. Mm-hmm. Then film festivals like ours, which there are many around, around the world. You gotta search ‘em out. As a filmmaker, you've gotta. Start getting discriminating. You've gotta really pay attention to what films are film festivals are offering and try to be a part of those kinds of environments, if that's what you want.BEN: So this is great because you're, um, you are part of the Bgo Springs Film Festival, you're also a working filmmaker. What are some other festivals that you've attended or know about that have a similar sort of filmmaker friendly vibe?MATT: Full Bloom film festival in North Carolina for sure. The WYO Film Festival in Wyoming, we enjoyed that a lot.My wife and I who are documentary filmmakers, we've taken our film films there. And again, you know, it's the exact same recipe basically, you have a core group of citizens that are willing and able to show up and be a part of an event. So when you sh, when you arrive as a filmmaker and you sit in the audience, you're not alone with, or if you're in the audience and you're only with other filmmakers there to screen their movie, you know?Yeah. You know that, you know that feeling. We've been there, right? We've been, we've all been there and, and we don't. Film festival is like what we're talking about right now. They don't wanna offer that. They want it to be something, even if they sometimes fall short, which has happened with us, we've had blocks where, maybe there's only 50 people in the audience and, you know, half of the audience might be filmmakers.But that is such a rare thing anymore. You just wanna be offering something to filmmakers. Make them feel appreciated because we know how hard it is to make these things and even and to be willing to share that in front of other people and, ask and answer questions it's a special thing and we wanna nurture that as much as possible and sort of those other film festivals.Love it. Yeah.BEN: Yeah. So we, I, I first came across you on Reddit on the film festival subreddit, and you were offering good advice and thoughts on, for filmmakers applying to festivals, how to think through strategy. So I guess for all, yeah. I mean, did you hear Yeah, help us out.MATT: Yeah. Did you, when you were reading that stuff, I mean, what kind of hit you as like the most relevant?BEN: I think it's two things and since I, I just have a documentary. I finished and am submitted a film festivals. I've read a bunch of stuff. Seen a bunch of stuff, so I may conflate some of the things that you said versus something I saw elsewhere. But two things. That's all right. I'llMATT: take credit for it.BEN: One is know what your goal is ahead of time, right? Oh, yeah, absolutely. To, be it the, be it a filmmaker friendly festival with good parties and events and networking. Is your goal to get exposure? Is your goal to meet people in the industry? Is your goal mm-hmm. To get laurels? Those are all different worthy goals, but they all will change your strategy and your approach for film festivals.And the second is, you know, submit to, don't submit to 50 festivals. Submit to 5, 6, 7, see what the results are and then adjust from there.MATT: Oh, absolutely. Yeah. So yeah, when we're talking strategy, that's so important and, and we can speak about it from the perspective of the Borrego Springs Film Festival because, you know, knowing the context of the type of festival we are now, if you were a filmmaker that was searching out, let's say.A bunch of like publicity for, you know, some type of, media push. It's like, would you necessarily want to come to Bgo Springs? Maybe yes, maybe no. It depends on how you played it, but. The main reason you would be coming to Borrego Springs, we feel is because you want that personal interaction and you want feel special as a filmmaker and you want to share your stuff with us, and we want you to share your stuff with us, right?So you're absolutely right when you're initial initiating your kind of film festival search as a filmmaker, you really gotta narrow down what your expectations are. And figure that out. I can speak as a filmmaker as well. It's like if you're gonna go someplace and spend money to do so, I mean, at the very minimum you squeak by on a budget of 500 bucks, then that's kind of like dirt cheap to go someplace and then return home.You know? That's still a lot of money. Mm-hmm. And that's, that's probably like. The least amount that you would ever be able to spend and you would need help, like getting lodging, which we try to offer to our filmmakers. Um, you know, how are you gonna, what are you gonna do? What are you going to eat when you get there, which we try to offer to our filmmakers.And, you know, all those things become part of the calculus, right? Mm-hmm. Especially when you're independent, mm-hmm. I would ask you is like when you're trying to submit, what are you aiming for right now?BEN: So great question. So I'm aiming for trying to get multiple laurels and I'm in, in a little bit of a different situation, I think, than most filmmakers.So I, I have an academic background, I have a PhD, and ideally I'd like to I've worked at various universities. In the ideal world, I'd like to go back overseas and teach film at a university. And so in the world, in the world of academia, you know, there's this phrase, publish or perish, right? You have to publish academic journal articles, publish.Mm-hmm. In film, in the world of filmmaking, academia, a film festival run. A film festival. Acceptance is like a journal article, right? Um, maybe if you do a feature film that's like publishing a book, this is sort of, uh, roughly equivalent to getting a, a journal article published. So I want to sort of garner a number of laurels so that I can indicate, you know, this, this short plate at these 10 different film festivals.MATT: Okay, so the credentials matter, right? Correct. It's kind of like that kind of that'sBEN: exactly right. LittleMATT: trophy on the mantle, as it were. Mm-hmm. Yeah. Yeah. Okay. So, um, I'm gonna ask you another question if that's okay.BEN: Yes. I feel like I'm getting a All right. Free film festival, um, consulting.MATT: Perhaps, I don't know about that, but when you are pursuing the laurels and, you know, everything's kind of like filtering through film freeway these days. Mm-hmm. So what's your strategy as far as like finding those types of film festivals that you think are going to, allow you to get those laurels on your poster or whatever?BEN: Yeah. Another great question. So couple things. One is it's a doc. My latest is a documentary short, and it's, it takes place in the world of improv comedy. And the two subjects are two black women. So looking at festivals that either are geared towards comedy, towards documentary shorts or towards black themes and African American themes. One of those three or, or, um. Themes of uh, women in, in general. Sure. Well, if I couldMATT: interrupt real quick, please. Yeah. So it seems like you're trying to basically still maintain some integrity as far as that goes. It's like, yeah, I'm not relevantBEN: all like the fly by night, if you submit, we'll give you the, you know, the UP award.Yeah, exactly. Well, that, that's why I'mMATT: asking because. Okay. Because that's why I'm asking because, there are plenty of, you know, weird little festivals that are floating around the mill fly by night, that,BEN: thatMATT: come, that come and go. And if you want to get a hundred laurels on your poster, if that's, you know, what makes you feel good, then you could definitely do that.But at least what you're saying is like, okay, let's make sure that what's happening with my film has integrity, has, has a shape, and has, something that means something after, you get accepted.BEN: Yes. Oh, a hundred percent.MATT: And the reason I bring that up is because, you know, as a small film festival we struggle with getting we just struggle competing with what's out there on film Freeway, let's put it that way.BEN: You know, because Talk about that. Break itMATT: down. Yeah. You know, it's just, as anyone knows that's trying to do this thing, it's like you hit film freeway and they're a great platform. I'm not, complaining about them at all, but there's just a lot of stuff on there that is more or less as a filmmaker or relevant.I mean, would you agree with that?BEN: Oh, a hundred percent.MATT: Unless all you're wanting to do is just get one laurel to put on your, on your poster, so you know. Maybe they offer a little bit of something. But as a filmmaker, I've been to the ones that don't offer much anything aside from a screening and even, and it's like I'm lucky enough to even go to ones that have physical screenings.A lot these days are just like, oh, we'll slap it online and call it good. So, you know, uh, let's be honest, there's a lot that are just out there and they're just trying to churn. Make some money. So as a small film festival, we're competing with that stuff and we've seen our, uh, submission rate decline, not necessarily a bad thing for us.Mm-hmm. But for other film festivals, I imagine they might be getting frustrated with it. We are actually perfectly comfortable with where we've kind of landed and the groove we've been in since the pandemic. Even a little few years before then, and we haven't tried to kind of like change our recipe much.So we're just happy with the amount that we're getting. We're happy with the amount that we're accepting and we're pleased with how we're screening stuff and the opportunities we're giving people. But I do feel, from what I've seen, it's becoming. Uh, it's just, it's a bit, it's a bit difficult to navigate the slop.Let's just break it down like that. Yeah. And I don't know if you're feeling if you're experiencing the same thing or not. I'd be curious to, to see what you, what you say.BEN: For a hundred percent, so I, I made a few documentaries in the late 20, 2011, 2012, and that was right when Without a box, which was filmed free, right withoutMATT: a box.BEN: Started and it was great because instead of having to burn a bunch of DVDs and physically mail them, you could just upload your film and then submit it to a bunch of festivals. Research a bunch of festivals. Great. Coming back to it now in 2025, it's Scam Central and I think unfortunately one of the things you, you have to spend a bunch of time doing is trying to figure out which of these festivals.First of all, which of these festivals are just legit in that they're not trying to just mm-hmm. Get money from you. They're gonna do a virtual screening and that's it. And then once you even get that breakdown, kinda like you said, which are festivals that are legit, that, that have good people working hard, good intentions, you're proud to show your film there versus they're just churning through submissions and fees.And chart, have a bunch of deadlines and a bunch of different slots you can apply for. They're not the exact opposite of how you describe Borrego Springs.MATT: Yeah. And you have to, as a film festival, at least in our opinion over here, it's like you have to bring that value to the table or else why?Why are you really doing it? And if that answer is like, you're just some guy sitting in an apartment somewhere trying to make a lot of money or a living, I don't know if you can make a lot of money doing this.BEN: Mm-hmm.MATT: Um, but. If you're just doing a film festival that is literally fly by night because you want to cash in, it's like, that's really unfortunate.Now the other side of that coin is like we see a lot of very earnest filmmakers submitting and, uh, they might not be the most technically adept. And they're fresh out of the gate as far as like trying to be a filmmaker. So they're very eager and you know, they just want to tackle everything all at once, and they end up you know, they're not really exercising any discrimination about where their films are going and they end up, you know mm-hmm.Kind of wasting a lot of money in that regard. Submitting, the, submitting, submitting without much, kind of emotional reward from it. And I think,BEN: yeah.MATT: Having some type of like positive feedback about what you're doing is great, even if it's whatever.But. It really helps to have a place to land where you feel like super special and cared for and considered and not just like, oh, I showed up and, it cost me $10 to get into my own movie and it's costing me $20 to, buy a cocktail over here and, you know, those kinds of things.If you're even lucky enough to get that, honestly.BEN: Right. What's your advice on spotting scams when you're applying to festivals?MATT: How to be discriminating as far as like submitting?BEN: Yeah,MATT: I mean I can only approach that from our, my wife and i's own experience trying to get our films into festivals. And with the insight like working on a film festival, I think that helps.But trying to spot ‘em is really, you got to. Try to get a sense if there's any type of community involvement going on mm-hmm. With the festival. And you can usually track that online if you're, you know, if you're a bit sleuthy, and you can find out if it's being supported by the community in some sort of way.Mm-hmm. And it shouldn't take you too long to figure that out with a couple of decent, online searches and follow in a few threads of information. Another thing is, is like if they're kind of nurturing their online presence, you know, it doesn't have to be super sophisticated. You just have to get a vibe that they're trying.And if, if you get that kind of sense, then it's worth the effort. Typically the other thing is you gotta really know what type of film festival that you're submitting to, right? If you're making documentaries, you're not submitting to, you know, a feature film, festival Right. In every festival.So yeah. Core effects. So I, yeah. You know, it's just being, making those obvious decisions. But when you dig beneath that superficial stuff and you get past like the obvious. Really try to get a sense about what you want yourself as a filmmaker when you go to a film festival. And for us it's like getting appreciative eyeballs on the film and giving us fun feedback and having a good time and interacting and, and doing some networking, uh, basically having a party and celebrating your film.Mm-hmm. And I think that weBEN: think about, yeah, sorry, go ahead.MATT: I think that this, that's important for us, so I imagine, and I, I would think that it's important for other people that are making movies as well. Yeah. If we, about, especially independently.BEN: Yeah. Yeah. You know, there's you were alluding to very little money in it, but, um, there are, there are rewards.Yes. One of the biggest of which is seeing your film in a packed house with an engaged audience. What from a screener perspective, from a film festival perspective, what are some tips you would give up and coming filmmakers, young filmmakers on their short films in particular mistakes that you see et cetera, et cetera.MATT: I would say the biggest mistake, especially as a, a young filmmaker, is concentrating so much on the technicalities of the craft and ignoring the storytelling. Um, you know, we, you mentioned, and we mentioned before about like when we started, uh. Kind of submitting to film festivals. This was basically what, like 15 years ago for both of us now, right?2010s, 2012, whatever. Mm-hmm. The technical back then could elevate you above everything else back then. Like today. You know, look, anyone that has a, has a mobile telephone, essentially has the skillset it takes, or not the skillset, but the technical wherewithal.AnBEN: outstanding camera.MATT: Yeah. Yeah. And the point being is like you can go out and you can create something compelling without the gate of the technical getting in the way. Uh, you can capture it. And it doesn't have to look like a million bucks. It's nice if it looks like, you did a big budget thing on a small budget.I'm not knocking the craft of anything. I'm just saying don't be so intent. Or maybe even don't even worry if like, it falls short technically a little bit. ‘cause I will. Guarantee you that a film is gonna get into a film festival based on if it's a compelling story with a good theme or not. And theme is another thing that a lot of folks don't necessarily appreciate, I don't believe.Just to give you a little bit of insight, our film festival. Is the selection committee are not industry professionals. They are regular citizens. They're just watching movies to help out our film festival. Now, try to imagine what that means. It's like folks don't focus on the technical unless it's an absolute train wreck.They will literally sit down and say, is this something I'm interested in and am, am I engaged with the story? Full stop. So that's where, that's the thing you have to focus on. And if you're not doing that as a filmmaker, okay, maybe you're just, you know, maybe your thing is gonna be, you're just a cinematographer, you're just a sound guy.You know, you're more crafty than you are. You know, a storytellers you gotta find that. You gotta find that place. That would be the main thing, because I know we, we. This, I think this is a good thing about our particular film festival is that we have taken in some films that probably weren't like technically as good as they should have been, but because they are just so.Compelling. We don't ignore it like we do pay attention to the craft, but if a story elevates beyond the craft, we're more than happy to bring those folks in. And when those folks come in, they're like, oh my gosh. You know, it was like we're having a hard time getting accepted to film festivals and we're so grateful that you took our film and we can't believe the response that we're getting.Um, they tend to be the best. Most enthusiastic filmmakers and attendance of anybody. Mm-hmm. They're not cynical, you know, they're not burnt out, they're just like over the moon.BEN: They're happy to be there.MATT: Yeah. And it, and they should be. And they're gonna spread the word ‘cause they, they've created something.Yeah. Wonderful. Now, you know, maybe it's underexposed, maybe it's overexposed. Maybe the audio's not great here and maybe the audio's okay there, whatever. It's compelling. That's the main thing. And you and you as a filmmaker really need to start analyzing. My wife and I do this all the time. It's like, what the heck are we making here?Are we making something that is compelling to us personally? Mm-hmm. Are we making something that's compelling to other people? Mm-hmm. It's two different things.BEN: Mm-hmm.MATT: I mean, that's right. So storytelling is hard.BEN: Yeah. That's the craft. It's storytelling.MATT: Yeah.BEN: Yeah, yeah. What does your, so you've got screeners, not industry folks, people just who appreciate films and filmmaking.What does your judging sheet or criteria sheet look like with your screeners, and what's the process that a film goes through?MATT: Here's another thing about our particular film festival. We're completely blind. Submissions. You know, we do not solicit anything. It's like early days we were kind of like poking around and asking for some folks to kind of consider us, but we've kind of let that fall by the wayside.Maybe that's one of the reasons our submissions have declined a little bit over the years. One of the factors, but regardless completely blind submission. So. Stuff comes in. We have a bunch of people that are at the ready and they start watching it, and we basically have a five step process.It's like, consider this, consider this, consider this, consider this. And they do that. And they mark it from scale of one to 10. And, uh, from that we kind of start our, fundamentallyBEN: what are, what are the different, consider this. Like what are the categories?MATT: Let's see. I gotta look it up, but it, it basically breaks down to, okay.Are you sentimentally engaged with this? Meaning, is it, is it a subject matter? I love that questionBEN: that,MATT: yeah, it is a subject matter that you. Like just offhand, like, okay. It's a, it's a nature movie. See, I love nature movies. Oh, I see. Are you, you see what I'm saying?BEN: Predispose, I thought, I thought you meant was the film engagement.MATT: No, no. It, no, it's, it's, it becomes both. It becomes both, right? Yeah. Because your sentimental attraction to something is going to create an engagement. So we kind of wanna know if, uh, our regular folks are like just locking into something because they just love the subject matter.BEN: They make the topic.Yeah.MATT: Yeah. Um. Then from there we do actually talk about craft, even though I was saying before, like, uh, don't worry so much filmmakers about the craft anymore, but we wanna make sure that you can hear it. Okay. It's not a total disaster with the audio and you can see everything. Okay. So we ask them to rate it on that scale.And then, um, other, you know, just more nuancey things is like, okay, is the pacing cool? In other words. Did you find it like it was dragging a lot or it was, too fast? How's the editing style? Those kinds of metrics. And there's actually a few other ones in there as well. So all that is just kind of thrown into the pile.Mm-hmm. And then from there we start to weed that out as we come to after like all the submissions come in and from. Once all the submissions come in and our, our deadline has passed, then the committee jumps in and starts doing a more nuanced type of an analytical thing to the films that have been submitted.But I will say that regardless of how we kind of shuffle things, once the deadline is closed, the people that watch our films and the committee members are usually. Copacetic. There's hardly anything that that changes. And, um. The nice thing about our particular film festival too, is like if you're a filmmaker submitting, you know, I'll just, I'll give you the numbers.We essentially get like 300 submissions, so it's not a lot. Mm-hmm. Um, and out of that 300 we are running a sub, we're running a screening rate anywhere between like 70 to 80 movies a season. Mm-hmm. So that's a really good. That's a really good, uh, opportunity to get accepted at a film festival, and that's why small film festivals might be the best bet for a lot of independent filmmakers, I think.Mm-hmm. You know, because you have that opportunity to get noticed. So I think I might have tangent, I went off tangentially a little bit there, so if you wanna pull me back in.BEN: Yeah. You went off tangentially, but in a great way. I mean that I want to appreciate the transparency with the numbers. I interviewed, um, the director of the Wyoming International Film Festival, a guy named Rudy Womack, and he was the same.He was like, here's our numbers, we publish ‘em. He's like, most festivals don't, but it just demystifies the process. So it's very helpful.MATT: Yeah. And I'll give film pre credit because they allow film festivals like ours to put those numbers online. Mm-hmm. And, and we've done that. If you hit our page on film Freeway, you can start to figure out what we're about without too much trouble.BEN: What are the, what are the different blocks you run?MATT: As far as like thematically?BEN: Yeah. Yeah. Like at a festival. What are the different categories and blocks.MATT: Aha. See now you touched on something that's kind of unique to us. Okay. So, you know, you go to a film festival and it's like, oh, this is the, this is our dog block.Every movie's about dogs.BEN: Right, right.MATT: Or something like that. We don't do that. At all. So we kind of grab bag, the whole thing. It becomes a very eclectic mix of stuff. Mm-hmm. And one of the reasons we've ended up doing that is because our community has kind of demanded it. Whoa.Interestingly enough. Yeah, so they drove the decision to kind of like stop doing thematic blocks and they wanted a better mix of things because they, again, our folks here, they show up for every single block place is packed.BEN: I just, and sorry to interrupt before you finish, like everything you're saying, it just sounds like there's an iter iterative feedback loop.Between the community in the festival, the film? Absolutely in the festival. The volunteers in the festival. So I just wanna highlight that ‘cause I'm loving everything you're saying.MATT: Well, again, like I said, it's the secret sauce. It's our, it's our weapon that we have our secret weapon that allows us to kind of like elevate beyond our like humble budget.Right.BEN: The community is, but community is letting you know, we don't want thematic blocks.MATT: Yeah. The community came in and said, we, we want mix. So when we sit down and we're sitting through movies, it's like. If we're watching something that we're not in tune with thematically, then you know, you would have to sit there for like an hour and a half and just kind of tolerate it.Whereas now, if like a movie comes on about dogs and for some reason you're just a weirdo and you don't like dogs, that movie will come and go and now you're onto something else, right? Mm-hmm. So. Yeah like you just mentioned, it, it really becomes a cooperative effort between the community, the film festival itself and, and even the filmmakers.And we're kind of proud that it is a little bit ramshackle in that way ‘cause it creates a very organic vibe and weirdly enough. Like at the end of it all because it, it's a little bit random. It is like how folks get scheduled.BEN: Mm-hmm.MATT: Themes are emergent anyway.BEN: Mm-hmm. It's, peopleMATT: start creating patterns that didn't exist and then it sometimes that becomes really profound.It's like, didn't even think of that. It's brilliant. However oh, the other thing about programming too, that we do specifically for our film festival is that we. We ask our filmmakers, say like, Hey, are you planning on coming here? And if they, if they are planning on coming here, we try our, our level hardest to make sure that we program their films to match their schedule, right?So we don't lay out our program and say, okay, you were scheduled for, you know, Wednesday at 2:00 PM. It's like, well, I'm only free on the weekend. You know, and you wouldn't, you would never be able to attend. We ask first to say, do you think you're gonna be able to be here? And if they say yes, then we try to accommodate as best we can.So again, it's, it's collaboration across the board from filmmakers down to the, to the citizens of our small town.BEN: One of the things I read somewhere, or heard somewhere, is that it's much more advantageous to apply for the early bird deadline. What's your take on that?MATT: For our film festival, not so much, but I, I definitely adhere to that strategy as a filmmaker.If nothing else, it's budget conscious, you know? Yeah, yeah. It's cheaper usually under the initial deadlines you know, you have to take advantage of that. The other thing I guess is like, I will say from our experience, uh, with our particular film festival, if you get it in under the early bird deadline, at least it's there.And you know, you've basically got like four or five, six months for the submission. Crew for that particular film festival to kind of think about it. Whereas if it comes in a last minute, you're not really gonna get as much consideration. It's just gonna have to be more like, uh, an initial one-off type of decision.SoBEN: are there other, and I mean the, the most important advice right, is always make a good movie outside of the movie. Yeah. Are there other ancillary things that. Can move the needle at all. Cover letters, director statement, press kit, stuff like that, or it's not, uh, it's negligible.MATT: Hmm. It's neg negligible to an extent in so much, it depends on how you frame it as the filmmaker.Mm. And let me, I'll try to explain. So every year as a film festival, you just basically get cover letters. It's like, oh, take my film please. It's about this, it's about that. But it's a cover lever, co cover letter. It's, uh, copy and pasted. You can tell. You can just, you just know. It's like, okay, they're making an overture to us, but they're also making an overture to like a hundred other film festivals.It's like if you're gonna write to a film festival and say you want in, just make sure that you actually acknowledge who you are sending your film to. Don't just say, Hey, Borrego Springs, I wanna be in your film. I like Borrego Springs, mm-hmm. My parents went there once and I've always been com I've always been interested in the desert and how awesome would it be?See, that tells us that you're paying attention. Right?BEN: Mm-hmm.MATT: That you're trying. We're trying. We just want the filmmakers to try as well, as far as like trying to make any requests to get preferential treatment, and it's totally cool to ask for preferential treatment. By the way. You can say, I see that you're a small community.I just made a film that's, that takes place in a small community. We might be a really good fit. That kind of thing matters, right? An email overture works. Yes. An email overture doesn't work. No. It's both things at once, depending on, it really depends on how you write that letter. So if you wanna invest the time and effort to try to impress a film festival, just make sure that.You understand what that film festival is and really think about if what you're offering, the film festival is something that they might want. And if you can, if you see a, a common thread there, write about it in a letter. And even if it's just one sentence, it's like, then we know on our side that this person's paying attention and that that kind of matters.It does matter. So at the end of the day, when you're take, when you're kind of like really trying to figure out your cutoff, if your little film happens to be on the bubble, guess what? It might get into film festival, right? Mm-hmm. Because you said that you have a connection to this place, and I think that's fair.I mean, what, does that make sense?BEN: Yeah, for sure. So the festival is coming up in January, is that correct?MATT: Yeah, we're in the middle of gearing up for it right now, as a matter of fact. Nice. I gotta run out to the, to town here in like a, like 15 minutes actually to do some stuff for the film festival.So yeah, it's, it's, well, today we're shooting, um, a little promo, uh, thing that we're gonna run, run during. At the beginning of the blocks, and I'll be doing that with Fred G the chairman of the board. Yeah, that's nice, fun stuff. We try to have fun with things, so. Yeah.BEN: We do littleMATT: skits and whatnot during the award ceremony.It's, it's goofy. I love it. Cheesy as hell, but we like doing it, soBEN: I love it. Oh, that's actually something that I sort of, in, in, in my cover letters, which I try to. You know, write tailored to the festival. Especially the ones in California say, well, the film's about this improv duo and mm-hmm. We accepted, we'll come and we would love to do a little improv performance for the festival attendees.Um,MATT: I will say this too, because we're such what you just mentioned. I just want to piggyback on that for a second. So you said in my cover letter I'll say, we're willing to attend. It's like if you say that in a cover letter and you mean it, you, and you're willing to do that. Yeah. That's good. Especially for a festival like ours.We want filmmakers to come here. We wanna treat ‘em to a good time. We want them to be part of something that's. Big in the community and the community wants that as well. So if you're here and you're willing to be here, then that matters.BEN: I love it. Well, I mean, everything I'm hearing about Borrego, like literally I just reached out ‘cause I wanted to just talk film festival submissions, but now I'm like, Ooh, next year I'm definitely gonna submit to, uh, to Borrego.MATT: Yeah, I know this was supposed to be like a strategy session and here I am bragging about the film festival. That'sBEN: No, no. It's exactly what I, what I want. It's great. Last question. What's a, what's a. Documentary that blew you away recently?MATT: So, okay, so last year at our film festival, there was this really cool documentary called Dale. Have you seen it?BEN: No. Tell me about it.MATT: So Dale is like this older woman and she's the first basic Asian American that was in the, um, uh, Los Angeles orchestra, the Los Angeles Phil Harmonic. Okay. And essentially all it is is.I say all it is like, it's a very profound kind of retrospective of what she did to get to that point and you know, her views on things and it's just, and the music that was involved, just very beautiful, very poignant and simple. And. So when, when you have like movies like this and it's, it's not even a 10 minute long movie, it's under 10 minutes.Mm-hmm. When it just touches on these really profound themes and it's moving in a way that catches you off guard. Those are the things that you can't ignore, right? Mm-hmm. And this is actually, Dale's a good example because, you know, it's not always shot pristinely, it doesn't have to look, perfect. But the story reaches kind of a transcendent level that is really, really nice. So if I would throw in Dale and let me see, uh, the the director of that, his name was Justin Strike. So if anyone, I think it's still on the film festival circuit, so you have that opportunity. Go check it out.BEN: Love it. Love it. Love it. Matt, thank you so much for taking the time. For people who are interested in Borrego Springs Film Festival, either to attend, to submit, et cetera, what where should they go and where can they find you?MATT: Oh, online search, just, you know, Borrego Springs Film Festival. It'll lead you to all the places you need to be.And, uh, yeah, just track us down that way. Pretty straightforward. Take a peek at what we're offering. We keep mm-hmm uh, we keep an archive of the stuff we've done online so you can pull back the curtain and look and say, okay, is this kind of something I'd be interested in?Um, you can get a vibe for it that way. And, uh, that's, yeah, that's kind of it. That's kind of it. I think we've tried hard to make sure that what we offered is pretty transparent, and if you take a look at it and you think it's a good fit, and by all means, send us your stuff. Including you, by the way, so, you know.Yeah, no, you have to submit as well now would definitelyBEN: be submitting early bird deadline next year. Perfect. I wish I, if I was still in LA I'd come down, uh, next month and, and just go to this upcoming festival. It sounds wonderful.MATT: Well, I know. Why don't you just do it anyway?BEN: Yeah, I'll give you aMATT: VIP pass.I that,BEN: listen, I might take you up on it. I still all, well, if you do, it'sMATT: we'll be waiting for you.BEN: You, you know, we're, we're documentary filmmakers. We always have a couple irons in the fire. So I do have one kind of idea of, uh, another doc I'd like to shoot out on la maybe I'll combine it. I'll let you know.MATT: Perfect excuse.BEN: Hey, this was fantastic. Thank you so much for taking the time. I'm so glad um, we connected and uh, just listen. Our pleasure be fantastic.MATT: Yeah, we're, we're happy as a film festival to be asked to do this kind of thing, so thank you. And um, best of luck to your film too. I'm gonna check it out, so be sure to submit it straight away.BEN: I will. Thank you so much, Matt. Alright man. Thanks.BEN: That was my interview with Matt of the Borrego Springs Film Festival. Hope you enjoyed, please forward to at least one person. Have a great week. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit benbo.substack.com

"Time to get a bit harder in the September show with tracks from: Hi-Lo & Chocolate Puma - Steam Train (XTD Mix) Andre Kronert - Triton Jewel Kid - 2005 (Original Mix) Deflee & Dub Pepper - Old School (Original Mix) Greg Notill Ft. Tony Romanello - Paloma (Original Mix) Hiskia - Lunaris (Superstrobe RMX) Autotune - Stripes & Strings Audictive - Back In The Game Matt Sassari Ft. Gaston Zani - Black Day (Original Mix) Duoteque - Drug Queen Nicole Moudaber - I Know Where I've Been (Original Mix) Armand Van Helden - I Want Your Soul (Enrico Sangiuliano RMX) DJ Boris & Jewel Kid - Submissive (Original Mix) Faithless - We Come 1 (Dave Clarke RMX) So, enjoy an hour of the finest house music!"

Cheesy and Fondue talk about limited time offers and last minute gifts. We learn about Hickory Farms, a slider at White Castle, a Toronto Hotel with curling and fondue and we discuss a charcuterie chalet. We share our list of our favorite gift options and of course, we tell a very cheesy joke!Find us at www.justcheesy.com and everywhere you enjoy social media! https://linktr.ee/JustCheesy ***Newsly is the sponsor of this episode! Go to https://newsly.me to download the free app and listen to articles, podcasts and digital radio! Get a FREE 1-Month Premium Subscription by using promo code CHEESY. Start listening today! *** Why is cheddar the most dangerous of all the cheeses? Because it is very sharp! Show Notes https://www.yahoo.com/lifestyle/articles/5-limited-time-trader-joes-140100745.htmlhttps://www.prnewswire.com/news-releases/cincinnati-louisville-and-new-jersey-cravers-to-help-determine-whether-white-castles-new-cheddar-smoked-sausage-slider-and-pretzel-nibblers-become-next-new-limited-time-offer-menu-items-302635428.htmlhttps://koreajoongangdaily.joins.com/news/2025-11-20/business/industry/McDonalds-introduces-Christmas-menu-featuring-truffle-cheese/2458937https://www.thesun.co.uk/money/37219586/popeyes-launches-new-christmas-menu-items-drizzled-cheese/https://www.cheesebros.com/collections/new-and-limited-edition?utm_source=google&utm_medium=paid&utm_campaign=20836628386&utm_content=&utm_term=&gadid=&gad_source=1&gad_campaignid=21206407606&gbraid=0AAAAAC3eeJRgOVfAOLKjDy-yhVAMQTITv&gclid=Cj0KCQiAuvTJBhCwARIsAL6DemgNLzbksOE-OZAOpMkL8gXvHlQvFAAnjejGZkghjZzH0haldp32v5oaAkT1EALw_wcBThis Week in Cheesehttps://www.amazon.com/hz/wishlist/ls/2BSE6ZPW492ES?ref_=wl_share

Today's guest is Carla Hall. Carla is a chef, cookbook author, TV personality, and all-around culinary force whose career has taken her from the runways of Paris to the sets of “Top Chef,” “The Chew,” and more. She's the star and executive producer of the Emmy Award–winning series “Chasing Flavor,” a co-mentor on the new show, “Next Level Baker,” and the author of several books, including “Carla Hall's Soul Food” and two children's books, “Carla Hall and the Christmas Cornbread” and “Carla and the Tin Can Cake Party.”Carla joins host Jessie Sheehan to talk about her life and career—from her childhood memories of her grandmother's five-flavor pound cake, to the years she spent in Paris as a model discovering her love for cooking, to the moment “Top Chef” changed everything. Then, Carla walks Jessie through her Gingerbread Cake With Snow Sugar, a deeply spiced, ultra-moist loaf that uses the reverse-creaming method for a very tender crumb. She explains why hot water is the secret ingredient, how to make “snow sugar” that won't melt into the cake, and why “sawing” is the only proper way to slice a loaf cake.Click here for Carla's Gingerbread Cake with Snow Sugar recipe.Thank you to Diamond Nuts, California Prunes, and King Arthur Baking for their support. Order The Cake IssueJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Carla: Instagram, websiteMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

With Alonso gone, fans are venting, but Boomer and Gio are keeping the faith in Steve Cohen's championship blueprint. Gio says if you're surprised, you haven't been paying attention—David Stearns was setting this up all last year! Plus, Jerry's update features crazy ESPN LA clip featuring their reaction to Sal screaming about Edwin Diaz, plus another classic Frank The Tank Mets rant. We'll also hear from Philip Rivers on his return to the Colts, and in the final segment, we discuss what Juan Soto thinks about this massive Mets shakeup.

Christmas 2025 is in full swing and Chunga is wondering if people are struggling as bad as he is on focusing on anything other than eating candy and watching Christmas movies!!!!  Is it Christmas vacation yet!?!!Speaking of movies, Alexi Pack is here to talk about her “Cheezy Christmas Movie Countdown” that she's been doing for all of the Ronin! It turns out that you guys LOVE all of the movies she's listed!!!Panda had all the time in the world to watch Alexi's Christmas movies and enjoy his Christmas holiday!!! Why Panda!?!?  How come you have so much free time!?!?Chris is flying home from the U.K.!!! Now he and Bren are going to Vegas to have some Christmas fun!!!!CHUNGA POLL: What's your favorite Christmas tradition!?!  Post your answers below!!!!PLUS Gregg has an ultra cheesy Christmas movie shout out of his own!!It's a very festive Christmas episode of Radio Ronin!!! LISTEN NOW!!!!It's on www.radioronin.com and everywhere you get your podcasts!!!

Christmas 2025 is in full swing and Chunga is wondering if people are struggling as bad as he is on focusing on anything other than eating candy and watching Christmas movies!!!!  Is it Christmas vacation yet!?!!Speaking of movies, Alexi Pack is here to talk about her “Cheezy Christmas Movie Countdown” that she's been doing for all of the Ronin! It turns out that you guys LOVE all of the movies she's listed!!!Panda had all the time in the world to watch Alexi's Christmas movies and enjoy his Christmas holiday!!! Why Panda!?!?  How come you have so much free time!?!?Chris is flying home from the U.K.!!! Now he and Bren are going to Vegas to have some Christmas fun!!!!CHUNGA POLL: What's your favorite Christmas tradition!?!  Post your answers below!!!!PLUS Gregg has an ultra cheesy Christmas movie shout out of his own!!It's a very festive Christmas episode of Radio Ronin!!! LISTEN NOW!!!!It's on www.radioronin.com and everywhere you get your podcasts!!!

'Tis the season for an viewing diet unhealthily dominated by ugly sweaters, fake snow, and immaculately trimmed prop Christmas trees, and the Alternate Ending gang is celebrating by bringing Tim and Brennan together to discuss something other than horror cinema for a change. They're joined by terrible Christmas movie expert Cameron, and the three of them are sharing their thoughts - or in Tim's cases, confusions - on the omnipresent modern holiday movie genre, slick and cheesy romantic comedies made by Netflix, Hallmark, Lifetime, and other fine purveyors of shameless cinematic comfort food. It's a holly jolly time on this very special episode of Alternate Ending!

Uh...that's ALL of them!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Cheesy and Fondue learn about stinky cheese. We talk about body odor and the connection to cheese . We learn about monks, Limburger and a stink so bad it's not allowed on public transport. And of course, we tell a very cheesy joke! Find us at www.justcheesy.com and everywhere you enjoy social media! LinktrJust Cheesy | Twitter, Instagram, TikTok | Linktree***Newsly is the sponsor of this episode! Go to https://newsly.me to download the free app and listen to articles, podcasts and digital radio! Get a FREE 1-Month Premium Subscription by using promo code CHEESY. Start listening today! *** Why is cheddar the most dangerous of all the cheeses? Because it is very sharp!Show Notes https://www.realsimple.com/shredded-cheese-recall-december-2025-11862556https://www.tastingtable.com/1840213/worlds-smelliest-cheeses/ https://www.atlasobscura.com/articles/podcast-last-limburger-planthttps://vinepair.com/articles/monks-accidentally-invented-washed-rind-cheese/https://www.foodandwine.com/what-is-stinky-cheese-11688935 https://en.wikipedia.org/wiki/Limburgerhttps://cheesegrotto.com/blogs/journal/what-is-washed-rind-cheese?srsltid=AfmBOopfEFgo9NhCUmcXPfWIeNzYBLG8mtKuu3oQj_qUKiaQYT0z94IVhttps://www.thehistoryblog.com/archives/43505https://www.smithsonianmag.com/science-nature/what-stinky-cheese-tells-us-about-disgust-180965017/https://recipes.howstuffworks.com/dairy/5-stinkiest-cheeses.htmhttps://www.foodnavigator.com/Article/2004/12/01/Electronic-nose-identifies-world-s-smelliest-cheese/?utm_source=copyright&utm_medium=OnSite&utm_campaign=copyright

Today's guest is Lucie Franc de Ferriere, the self-taught baker and founder of From Lucie, the beloved East Village bakery known for its whimsical, flower-festooned cakes and other treats. Raised in the French countryside, Lucie grew up eating her mother's homemade cakes, but it wasn't until decades later, when she was living in New York working in the art world, that she discovered her love for baking. Today, her creations are always in demand, and she's one of the cover stars of Cherry Bombe's new Cake Issue.Lucie joins host Jessie Sheehan to talk about her journey from art history student to full-time baker, the pop-ups that helped launch her business, and the serendipitous beginnings of her signature decorating style. She shares memories from her childhood in France and discusses the creative process behind her upcoming debut cookbook, “Cake From Lucie.” Then, Lucie walks Jessie through one of the bakery's bestsellers: Salted Dark Chocolate Espresso Cake. It's her spin on the ultimate birthday cake, and it's covered in a luscious buttercream, complete with mini chocolate chips tucked between the layers.Thank you to Diamond Nuts, California Prunes, and King Arthur Baking for their support. Order The Cake IssueJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Lucie: Instagram, pre-order “Cake From Lucie” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

We're dropping a special mid-week episode of She's My Cherry Pie today with cookie connoisseur Vaughn Vreeland! Vaughn is a writer, recipe creator, and video host for New York Times Cooking. Vaughn also led the charge this year on NYT's Cookie Week, the annual holiday event beloved by home bakers everywhere, which just dropped yesterday. Vaughn is also the co-author of “Cookies: The Best Recipes for the Perfect Anytime Treat,” a delicious collection of 100 time-tested recipes from the NYT Cooking team.Vaughn joins host Jessie Sheehan for a festive, cookie-packed conversation in honor of Cookie Week and his new book. He shares stories from his lifelong love of baking, including kitchen adventures with his grandmother; his early days making box-mix cakes as a kid; and the Food Network obsession that helped shape his creativity. Vaughn also talks about his path into food media, how he landed at the Times, and what it's like spearheading Cookie Week this year (plus, he dishes on the recipe he developed, the Popcorn Bucket Cookie).Then, he walks Jessie through his Chewy Brownie Cookies recipe from “Cookies,” which took him months to perfect and achieve the ideal crackly top, fudgy middle, and chewy edge.Click here for Vaughn's Chewy Brownie Cookies.Click here to join us for our Member Meeting with Vaughn today!Click here for more on NYT Cookie WeekThank you to Diamond Nuts for their support. Pre-order The Cake IssueJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Vaughn: Instagram, NYT Cooking, “Cookies” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today's guest is Helen Goh, a celebrated pastry chef, recipe developer, cookbook author, columnist, and longtime creative at the Ottolenghi Test Kitchen. Born in Malaysia, raised in Australia, and now based in London, Helen truly brings a global perspective to her baking. She co-authored two bestselling books with Yotam Ottolenghi—“Sweet” and “Comfort”—and recently released her first solo cookbook, “Baking and the Meaning of Life: How to Find Joy in 100 Recipes.”Helen joins host Jessie Sheehan to talk about her multicultural upbringing, her early years studying psychology, and how she ultimately found her way into the kitchen (including a stint as a cafe owner). She shares stories from her decade at the Ottolenghi Test Kitchen, including behind-the-scenes insight into her collaborative “testing sessions” with Yotam, and the surprising bake sale that sparked her latest book.Then, Helen guides us through the Champagne and Black Currant Celebration Cake recipe from her new book—her spin on a Kir Royale, but in cake form. Click here for Helen's Champagne and Black Currant Celebration Cake recipe. Thank you to Diamond Nuts, California Prunes, and King Arthur Baking for their support. Pre-order The Cake IssueJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Helen: Instagram, “Baking & the Meaning of Life” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Cheesy and Fondue celebrate Thanksgiving by talking about the cheese grater . We talk about the history of the grater. We discuss how to grate, why to grate and when . We find out about some misused graters and a gift for the holidays. And of course, we tell a very cheesy joke!Find us at www.justcheesy.com and everywhere you enjoy social media! https://linktr.ee/JustCheesy ***Newsly is the sponsor of this episode! Go to https://newsly.me to download the free app and listen to articles, podcasts and digital radio! Get a FREE 1-Month Premium Subscription by using promo code CHEESY. Start listening today! *** Why is cheddar the most dangerous of all the cheeses? Because it is very sharp!Show Notes https://recipes.net/articles/what-is-the-difference-between-grated-vs-shredded-cheese/#:~:text=Grated%20and%20shredded%20cheese%20can,topping%20dishes%20or%20adding%20texture. https://en.wikipedia.org/wiki/Graterhttps://www.researchgate.net/publication/271699430_A_Euboean_Warrior_Traderhttps://culturecheesemag.com/photo-essay/a-grate-look/https://www.cheese.com/blog/2023/01/16/cheese-grating-how-grate-cheese/https://www.cheeseprofessor.com/blog/antique-cheese-gratershttps://portal.hearstmuseum.berkeley.edu/?q=%228-1636%22&search_field=objmusno_s_lowerhttps://www.karwansaraypublishers.com/en-us/blogs/ancient-history-blog/ancient-greek-cheese-graters?srsltid=AfmBOooD2cbqgHCr5cyHOY5xDugkDPVIx1uUEbBAZwuFq5plwcBvyDxdhttps://www.tasteofhome.com/article/why-grate-your-own-cheese/

Cheesy and Fondue learn about the history of Lunchables. We talk about Lunchable style foods. We find out about a 4,000 year old Lunchable. We discuss the history of the MRE, Tiffins, Bento Boxes, TV Dinners and the Ploughman lunch.. And of course, we tell a very cheesy joke!Find us at www.justcheesy.com and everywhere you enjoy social media! https://linktr.ee/JustCheesy***Newsly is the sponsor of this episode! Go to https://newsly.me to download the free app and listen to articles, podcasts and digital radio! Get a FREE 1-Month Premium Subscription by using promo code CHEESY. Start listening today! ***Why is cheddar the most dangerous of all the cheeses? Because it is very sharp! Show Notes https://www.goodnewsnetwork.org/4000-year-old-tablet-details-ancient-lunchables-of-cheese-and-meat-carried-in-a-box/https://en.wikipedia.org/wiki/Lunchables#:~:text=The%20term%20'Lunchables'%20emerged%20from,%2DPacks%2C%20and%20Fun%20Mealz.https://www.sfgate.com/shopping/article/history-of-Lunchables-15369850.phphttps://www.lunchables.com/parents/productshttps://www.thefoodhistorian.com/blog/category/charcuterieMREhttps://eatshistory.com/snacking-like-a-roman-soldier-a-taste-of-ancient-army-provisions/https://en.wikipedia.org/wiki/Meal,_Ready-to-Eathttps://www.army.mil/article/209193/remote_delivery_mre_pizza_coming_soon_to_soldiersBentohttps://www.bentobasics.com/home/what-is-the-difference-between-bento-and-a-regular-lunchTiffinhttps://americanhistory.si.edu/collections/object/nmah_1427227https://varmoraplastech.com/the-evolution-of-tiffin-box-in-india/?srsltid=AfmBOoowOl26RSRKJj9oFQXpsnW1V58FFdjs9PF4DdktNCO4WkI161_hPloughmanhttps://en.wikipedia.org/wiki/Ploughman%27s_lunchTV Dinner

We're thrilled to have Erin Jeanne McDowell back on the show! Erin is a baker, teacher, video host, and cookbook author known for her joyful approach to baking and her unparalleled pie expertise. She's the author of “The Fearless Baker,” “The Book On Pie,” and “Savory Baking,” and hosts the “Happy Baking” YouTube series. She also writes a Substack newsletter of the same name.Erin joins host Jessie Sheehan to talk about her lifelong love of pie—thanks to her grandmother's kitchen—and some of the very first pies she ever baked. Then, they dive deep into Erin's Black-Bottom Pecan Pie from “The Book On Pie.” Erin shares her expertise on everything from achieving your perfect butter-piece size (if you know, you know) to rolling, crimping, parbaking, and building that delicious black-bottom layer.Whether you're prepping for Thanksgiving or simply love learning from one of the greats, this episode is the ultimate pie master class. So, grab your rolling pin—this is a conversation you won't want to miss.Click here for Erin's Black-Bottom Pecan Pie recipe. Thank you to Diamond Nuts & California Prunes for their support. Subscribe or pre-order The Cake IssueJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Erin: Instagram, Substack, YouTube, “The Book On Pie” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

This episode is part of our She's My Apple Pie miniseries, presented in partnership with Yes! Apples, where host Jessie Sheehan hangs out with some of the sweetest bakers around to talk signature bakes, fall baking, and seasonal treats. In this episode, Jessie is joined by Morgan Knight, founder of Saint Street Cakes bakery in Brooklyn. Morgan joins host Jessie Sheehan to talk about her lifelong love of baking, from afternoons spent with her grandmother's vintage cookbooks to a childhood decorating class that became her unofficial pastry school. She shares how these cookbooks and animated cakes from Disney movies guided her now-signature Lambeth-style designs. She also shares how she turned her college side hustle into a full-fledged cake business.Then, the duo dive into Saint Street Cakes' Apple Cider Donut Cake, a fall favorite at the bakery. It's made with local applesauce and a special apple cider soak, infused with Yes! Apples EverCrisp apples. Morgan explains how she gets tall cake layers, why the soak plays a pivotal part in making this cake, and how she makes her fluffy buttercream.Thank you to Yes! Apples for supporting our show. Click here to purchase Yes! Apples' EverCrisp.Pre-order or subscribe to get The Cake IssueJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Morgan: Instagram, Saint Street Cakes, websiteMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

The Break Room (WEDNESDAY 11/19/25) 6am Hour 1) Maybe it's time to bring places like Sizzler back again! 2) It was only a matter of time before this man was caught 3) Dansville Cranes VS Dansville Planes

Dancing until our feet fall off, when you forgive hateful people, happy for no reason, trends are set not followed, the face routine, hair dos and don'ts.   Down cemetery road, stick, where is severance, bad money, will paramount plus get rid of hbo? Sharper, the Spanish prisoner, the lesson.   Cheesy tater tot egg sausage casserole, onion rings pizza style, Tik tok best pasta recipe

Cheesy and Fondue find out the meaning of "dust my wets". We talk about the history of parmesan, how it's made, some bizarre facts, traditions, questionable imitations, tracking devices and a lid hack. And of course, we tell a very cheesy joke!Find us at www.justcheesy.com and everywhere you enjoy social media! https://linktr.ee/JustCheesy***Newsly is the sponsor of this episode! Go to https://newsly.me to download the free app and listen to articles, podcasts and digital radio! Get a FREE 1-Month Premium Subscription by using promo code CHEESY. Start listening today! *** Why is cheddar the most dangerous of all the cheeses? Because it is very sharp!Show Notes https://www.ndtv.com/lifestyle/can-parmesan-replace-your-protein-bar-nutritionist-explains-9571194/amp/1https://www.bbc.com/travel/article/20190127-italys-practically-perfect-food https://en.wikipedia.org/wiki/Parmesanhttps://www.salon.com/2021/03/06/from-italian-monks-to-airbnb-the-storied-history-of-parmigiano-reggiano/https://www.parmigianoreggiano.comhttps://slate.com/life/2025/09/italian-food-parmesan-cheese-parmigiano-reggiano.htmlhttps://toscanasaporita.com/the-king-of-kings-parmigiano-reggiano/ https://www.cbc.ca/news/world/italy-parmesan-cheese-tradition-1.6955161https://www.ancient-origins.net/weird-facts/parmesan-cheese-0018321https://www.forbes.com/sites/hbsworkingknowledge/2015/07/01/a-bank-that-accepts-parmesan-as-collateral-the-cheese-stands-a-loan/https://www.lacucinaitaliana.com/trends/events/the-touching-story-behind-parmigiano-reggiano-day https://www.forbes.com/sites/larryolmsted/2012/11/19/the-dark-side-of-parmesan-cheese-what-you-dont-know-might-hurt-you/https://sporked.com/article/best-grated-parmesan-cheese/

We're thrilled to have Cheryl Day back on the show! Cheryl is a celebrated baker, author, and teacher known for her soulful Southern desserts and warm, generous spirit. She's the bestselling author of “Cheryl Day's Treasury of Southern Baking,” a collection of more than 200 recipes that celebrate heritage, hospitality, and home baking at its best.Cheryl joins host Jessie Sheehan to talk about growing up baking alongside her mother and grandmother, and why she believes every cake batter mixed by hand tells a story. She also shares what it was like to close her beloved Back in the Day bakery in Savannah, Georgia, after 22 years, and what she's been up to since. Then, they dive into Cheryl's Sweet Potato Pie recipe from her latest book. Cheryl reveals her tips for making the flakiest pie crust (hint: it involves smearing butter with the heel of your hand) and how she whips up a perfect meringue topping without a candy thermometer. Click here for Cheryl's Sweet Potato Pie recipe. Thank you to Diamond Nuts & California Prunes for their support. Subscribe or pre-order The Cake IssueJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Cheryl: Instagram, website, “Cheryl Day's Treasury of Southern Baking” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

This week, Rose and Crystal welcome baker, author, and She's My Cherry Pie host Jessie Sheehan for a conversation about joy, nostalgia, and the new golden age of home baking. Jessie shares the story behind her hit cookbooks — Snackable Bakes (one of The New York Times' Best Cookbooks of 2022), The Vintage Baker, Icebox Cakes, and her newest, Salty, Cheesy, Herby, Crispy Snackable Bakes — and how she turned her one-bowl, easy-peasy philosophy into a movement. They also swap thoughts on classics like Sweet Enough, The Last Course, and How to Be a Domestic Goddess, tracing the dessert books that shaped them all.Mentioned in this episode: Alison Roman, “Sweet Enough: A Dessert Cookbook”Claudia Fleming, “The Last Course: The Desserts of Gramercy Tavern”Nigella Lawson, “How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking”Martha Stewart, “Martha Stewart's Baking Handbook”“The King Arthur Baking Company's All-Purpose Baker's Companion”“Baking Illustrated: A Best Recipe Classic”Lauren Chattman, “Icebox Cakes: Simply Irresistible No-Bake Desserts”Baked NYC founders: Matt Lewis and Renato PoliafitoRica Allannic of David Black AgencyEverything Cookbooks Podcast: 137: Being a Cookbook Editor with Sarah Billingsley of Chronicle BooksShe's My Cherry Pie podcast NY Times Cooking, “Sheet-Pan Garlicky Chicken With Blistered Tomatoes” by Yasmin FahrSarah Ahn & Nam Soon Ahn, “Umma: A Korean Mom's Kitchen Wisdom & 100 Family Recipes” (America's Test Kitchen)Kitchen Tape is hosted by Rose Wilde ⁠@trosewilde⁠ and Crystal Slonecker ⁠@crystalslonecker⁠, edited by Dressler Parsons  ⁠@dresslerparsons⁠ of The Regenerative Baking Podcast, with original theme music by Dan Crabtree.Follow us on Instagram ⁠@kitchentapepodcast⁠ and hit like and subscribe to stay up to date on new episodes and behind-the-scenes crumbs.

In this week's episode, we spotlight the rare dark-egg laying Penedesenca chicken, and talk about the things that you can learn from chicken poop. We share our recipe for delicious Cheesy Baked Broccoli and Spaghetti Squash, and review the coop care offerings from Eaton Pet and Pasture.Grubbly Farms - click here for our affiliate link.https://www.anrdoezrs.net/click-100963304-15546963Pre and Probiotic and Vitamin and Electrolyte Powders!Bright and Early Coffee - use code CWTCL15 for 15% off of any bagged coffee. K Cups always ship free!https://brightandearlycoffee.com/Chicken Challengers - https://www.chickenchallengers.com/Omlet Coops- Use Our Affiliate Link and COFFEE10 code for 10% off!https://tidd.ly/3Uwt8BfBreed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/ Penedesenca Chicken - https://www.mypetchicken.com/?rfsn=7228761.aaf437Metzer Farms Waterfowlhttps://www.metzerfarms.com/Eaton Pet and Pasture - Use code COFFEE for a discount on first-time purchases.Nestera UShttps://nestera.us/cwtclUse our affiliate link above for 5% off your purchaseCheesy Baked Broccoli and Spaghetti Squash - https://coffeewiththechickenladies.com/farm-fresh-egg-recipes/cheesy-baked-broccoli-and-spaghetti-squash/CWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesAs Amazon Influencers, we may receive a small commission from the sale of some items at no additional cost to consumers.CWTCL Amazon Recommendationshttps://www.amazon.com/shop/coffeewiththechickenladiesSupport the show

Cheesy and Fondue talk dedicated cheese restaurants around the world. We talk about a conveyor belt, a train, a boat and bar. We find out about a new condiment and a questionable Mac and cheese flavor. And of course, we tell a very cheesy joke!Find us at www.justcheesy.com and everywhere you enjoy social media! https://linktr.ee/JustCheesy***Newsly is the sponsor of this episode! Go to https://newsly.me to download the free app and listen to articles, podcasts and digital radio! Get a FREE 1-Month Premium Subscription by using promo code CHEESY. Start listening today! ***Why is cheddar the most dangerous of all the cheeses? Because it is very sharp!Show Notes https://www.gourmetcheesedetective.com/Cheese-Restaurants.htmlhttps://www.fromagerie-tourrette.com/en/le-restaurant-la-cloche-a-fromage/https://www.timeout.com/newyork/news/nyc-is-getting-its-first-ever-cheese-conveyor-belt-restaurant-101725https://culturecheesemag.com/blog/10-best-cheese-centric-restaurants-bars/https://www.allrecipes.com/first-cheese-charcuterie-conveyor-belt-restaurant-america-8600849https://www.tiktok.com/@snackeatingsnacks/video/7511348559904509214https://parissecret.com/en/the-worlds-largest-cheese-platter-the-great-buffets/https://www.myswitzerland.com/en-us/experiences/cheese-train/https://www.mob.ch/en/products/cheese-trainhttps://www.wedgewoodcheesebar.comhttps://cheeseboatbk.comhttps://iheartmacandcheese.comhttps://www.meltingpot.comhttps://guide.michelin.com/us/en/graubunden/brail/restaurant/kaserei320486This Week in Cheesehttps://en.wikipedia.org/wiki/Melt_Bar_and_Grilled

En esta oportunidad contamos con la gente del Chocochifle Show:Mad V Mike, Cheesy y Dac para una buena dósis de patrulladas. Los Malditos Podcast es un programa de humor conducido por los ex Mañana Maldita Gonzalo Torres y Daniel Marquina. Producido por Augusto"Papopa"Robles

Today's guest is Kat Lieu. Kat is a writer, recipe developer, cookbook author, and activist. She's the founder of the Modern Asian Baking blog and the Subtle Asian Baking community, which celebrates Asian flavors, cultures, and creativity through the art of baking. She just released her third cookbook, “108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen,” and she joins host Jessie Sheehan to talk about the nostalgic sweets that inspired it.The duo also talks about Kat's journey from physical therapist to full-time content creator. Kat also walks Jessie through her playful recipe for Crazy Rich Billionaire's Shortbread, a spin on the classic Millionaire's Shortbread, with a nod to the 2018 film “Crazy Rich Asians.” It features a pandan shortbread base, coconut caramel with curried peanuts, and chocolate ganache.Click here for Kat's Crazy Rich Billionaire's Shortbread recipe. Thank you to Diamond Nuts & California Prunes for their support. Subscribe or pre-order The Cake IssueJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Kat: Instagram, website, "108 Asian Cookies" cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

김영철의 파워FM - 진짜 영국식 영어 502회 - 느끼해! = He's so cheesy.

Get your forecast from an extraordinary guest! Listen to weather kid Brooke's favorite dinner than warmed Andie's heart.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Get your forecast from an extraordinary guest! Listen to weather kid Brooke's favorite dinner than warmed Andie's heart.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Get your forecast from an extraordinary guest! Listen to weather kid Brooke's favorite dinner than warmed Andie's heart.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We're playing short games, enough said! Our merch store is back, now on TeePublic! Check it out and grab something absurd for you or a friend! Join us in Discord! Check out our Patreon page! Patreon.com/GameThatTune is the home for exclusive content! Special thanks to our ABSURD FAN tier Patreon producers: Daniel Perkey, Sam L, PhoenixTear2121, BeastPond, HCO and Spanky McMasters! 0:00:00 Welcome to Game That Tune! 0:04:27 Game 1 0:06:45 Game 1 Reveal 0:11:29 Game 2 0:17:48 Game 2 Reveal 0:26:38 VGM Threesome! 0:35:02 VGM Threesome Game 2 0:42:01 VGM Threesome Game 3 0:47:05 Game 4 0:54:25 Game 4 Reveal 1:04:38 Another VGM Threesome! 1:13:09 VGM Threesome Game 2 1:20:09 VGM Threesome Game 3 1:28:54 This Game's Winner Is... 1:39:02 Bonus Music/Outro

heesy and Fondue talk about a spy who made cheese, a spy named cheese, a spy saved by cheese, an operation called cheese and spies who used cheese as cover. And of course, we tell a very cheesy joke!Find us at www.justcheesy.com and everywhere you enjoy social media! https://linktr.ee/JustCheesy ***Newsly is the sponsor of this episode! Go to https://newsly.me to download the free app and listen to articles, podcasts and digital radio! Get a FREE 1-Month Premium Subscription by using promo code CHEESY. Start listening today! ***Why is cheddar the most dangerous of all the cheeses? Because it is very sharp!Show Notes https://en.wikipedia.org/wiki/Virginia_Hallhttps://www.thetimes.com/travel/destinations/europe-travel/germany/berlin/double-agent-who-made-a-mockery-of-the-nazis-8gss7zkjmklhttps://culturecheesemag.com/travel/wheys-less-traveled/history-cheesemaker-spy-nazis-world-war-ii/https://www.spectator.co.uk/article/baiting-the-trap-with-cheese-how-we-fooled-the-germans-in-the-second-world-war/https://www.obscurehistories.org/renato-levihttps://en.wikipedia.org/wiki/Operation_Cheesehttps://codenames.info/operation/cheese-i/#google_vignettehttps://historyreheated.com/2022/02/22/cheesecake-and-spies/https://wwwe.lib.cam.ac.uk/CUL/exhibitions/Spies/Alfred_Leete.htmlhttps://fromagerie-guillaume.com/notre-histoirehttps://www.dailymail.co.uk/news/article-3151625/Spy-came-cold-thanks-packet-cheese-onion-crisps-true-story-gripping-Le-Carre.htmlhttps://www.artofmanliness.com/character/knowledge-of-men/man-knowledge-15-cool-spy-concealments/Related episodeshttps://podcasts.apple.com/us/podcast/just-cheesy-the-podcast/id1594272993?i=1000612933163

Today's guest is Maureen Abood. Maureen is a chef, recipe developer, and cookbook author. This fall, she released her second book, “Lebanese Baking: More Than 100 Recipes for Sweet and Savory Baked Goods.” It's a beautiful celebration of the breads, pastries, and sweets of Lebanon.Maureen joins host Jessie Sheehan to share her childhood memories of baking bread with her grandmother and how the special occasion cakes her mother made inspired her love of baking. She and Jessie talk about how her new book grew from a single chapter in her first cookbook, “Rose Water & Orange Blossoms,” into a full collection filled with stories and soul. The duo also walk through Maureen's recipe for Ma'amoul, the date-filled shortbread-like cookies that are a staple at Lebanese celebrations.Click here for Maureen's Ma'amoul recipe.Thank you to Diamond Nuts & California Prunes for their support. Subscribe or pre-order The Cake IssueJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Maureen: Instagram, website, “Lebanese Baking” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

** Trigger warning - We talk about death, the occult, phobias and other adult themes in this episode. It's spooky season and Cheesy and Fondue learn about ominous writings and trials by cheese. We talk death cheese, and curses that turn travelers into beasts. We find out some tall cheese tales, phobias and of course, we tell a very cheesy joke!Find us at www.justcheesy.com and everywhere you enjoy social media! https://linktr.ee/JustCheesy***Newsly is the sponsor of this episode! Go to https://newsly.me to download the free app and listen to articles, podcasts and digital radio! Get a FREE 1-Month Premium Subscription by using promo code CHEESY. Start listening today! ***Why is cheddar the most dangerous of all the cheeses? Because it is very sharp!Show Notes https://culturecheesemag.com/cheese-iq/witchy-wheys-cast-spells-and-predict-the-future-with-cheese/https://jag.journalagent.com/ejm/pdfs/EJM-89577-CASE_REPORT-SONMEZ.pdfhttps://burialsandbeyond.com/2020/03/24/death-cheese-a-short-history/https://www.ccel.org/ccel/schaff/npnf102.iv.XVIII.18.html?highlight=cheese#highlighthttps://en.wikipedia.org/wiki/Trial_by_ordeal#:~:text=By%20ingestion,-Main%20articles:%20Corsned&text=Franconian%20law%20prescribed%20that%20an,by%20Regino%20of%20Prüm%20ca.https://www.wearethemighty.com/mighty-history/craziest-medieval-germanic-ordeals/?utm_source=chatgpt.comhttps://www.pcrm.org/news/blog/five-frightful-facts-about-cheesehttps://share.upmc.com/2016/11/treating-foot-odor/https://www.dimockdairy.com/ecommerce/ghost-pepper-cheese.htmlhttps://www.worldoftales.com/European_folktales/Dutch_folktale_2.htmlhttps://www.oddlyweirdfiction.com/2016/02/welsh-rarebit-tales-by-harle-oren.html

Dorie Greenspan is back on the pod! Dorie is a beloved baker and bestselling cookbook author, who just released her 15th (!) cookbook. She joins host Jessie Sheehan to chat about “Dorie's Anytime Cakes”—a collection of more than 100 irresistible “counter cakes,” the kind that sit on your counter and call you back for just one more slice.Dorie also shares what inspired her to fill this book with charming illustrations instead of traditional photography and takes Jessie behind the scenes of her creative process. The two talk about the desserts Dorie ate growing up in Brooklyn, the weekly brown paper bags of baked goods her grandmother brought over, and how her past recipes for The New York Times helped her develop the ones in her new book. And, of course, Dorie walks Jessie through her Devil's Chocolate Cake. (Don't miss her surprising tip involving a hair dryer!)Click here for Dorie's Devil's Chocolate Cake recipe.Thank you to Diamond Nuts & California Prunes for their support. Subscribe or pre-order The Cake IssueJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Dorie: Instagram, “Dorie's Anytime Cakes” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

We're kicking off a special miniseries today called She's My Apple Pie, presented in partnership with Yes! Apples, where host Jessie Sheehan hangs out with some of the sweetest bakers around to talk signature bakes, fall baking, and seasonal treats. In this episode, Jessie is joined by Melissa Elsen, founder of Four & Twenty Blackbirds, the beloved Brooklyn pie shop known for its flavor-packed creations and impeccable crusts. She's also the co-author of “The Four & Twenty Blackbirds Pie Book.”Melissa shares stories about her South Dakota childhood, including memories of baking with her grandmother, why she wanted to open a pie shop in New York City, and tips and tricks for pie-making success at home. She also guides Jessie through her New York Orchard Apple Pie, a special seasonal pie that's available at the bakery now through the end of October.Click here for Melissa's New York Orchard Apple Pie recipe.Thank you to Yes! Apples for supporting our show. Click here for Four & Twenty Blackbirds x Yes! Apples NY Orchard Pie BoxJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Melissa: Four & Twenty Blackbirds, website, “The Four & Twenty Blackbirds Pie Book”More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

How do you not sound cheesy or salesy on video? It's all about shifting your mindset from selling to teaching. If you've ever worried about coming across as a pushy salesperson, I totally get it—you're probably recalling those overly aggressive pitches we've all seen. But here's a tip: focus on delivering educational content. If you're curious to learn more about creating engaging videos, feel free to connect with me on Instagram, LinkedIn, or my YouTube channel!In this 5 minute episode you'll learn:Focus on Content Quality: Instead of pushing your product, think from a content perspective. Educate and provide value to your audience first.Reframe Your Mindset: You're only salesy if you're aggressively selling. Transition from selling to teaching.Educate & Entertain: Ensure your content is informative and entertaining. Make the audience feel something rather than just hearing a pitch.FREE DOWNLOAD: 10 Tips to Make Better Video In Less Time (To Grow Your Revenue) click hereFollow host Kim Rittberg on Instagram & Subscribe to Kim's YouTube Channel to Make Better Videos that ConvertSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Aran Goyoaga is back on the pod! Aran is a celebrated baker, stylist, photographer, and one of the leading experts in gluten-free baking. You probably know her from her blog, Cannelle et Vanille, her bestselling cookbooks, and her beautiful, light-filled photography. She joins host Jessie Sheehan to chat about her brand new book, “The Art of Gluten-Free Bread: Groundbreaking Recipes for Artisanal Breads and Pastries.”Aran shares about her childhood growing up in the Basque region in Spain and her grandparents' bakery, the beloved brioche buns filled with cream that sparked her love of baking, and her introduction to breadmaking in culinary school. The duo also dive into the challenges of developing gluten-free breads versus pastries, and Aran walks Jessie through her Gluten-Free Rosemary Focaccia recipe from her new book. Click here for Aran's Gluten-Free Rosemary Focaccia recipe.Thank you to Diamond Nuts & California Prunes for their support. Get The Italy Issue here!Jubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Aran: Instagram, website, “The Art of Gluten-Free Bread” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today we're taking a trip to Kimberly's hometown: St. Louis, Missouri. St. Louis Public Radio's politics correspondent Jason Rosenbaum joins Kimberly to break down the fights over Missouri's congressional maps and voter-led ballot initiatives. And, we'll get into how St. Louis is recovering from the historic tornado that swept through the city earlier this year. Plus, are you Half Full or Half Empty on St. Louis style pizza?Here's everything we talked about today:"Democratic National Committee will contribute to blocking Missouri congressional map" from STLPR"Missouri voters and lawmakers clash over ballot initiative powers" from AP News"Missouri Gov. Kehoe activates National Guard to assist ICE agents" from STLPR"FEMA approves additional funding and assistance for St. Louis tornado debris cleanup" from STLPR"Should you postpone your flight during the government shutdown?" from Marketplace"Thune dangles Obamacare vote after shutdown ends" from Politico "Thin-Crust Fans, Meet St. Louis Pizza: Crunchy, Cheesy, and Totally Underrated" from Serious EatsWe love hearing from you. Leave us a voicemail at 508-U-B-SMART or email makemesmart@marketplace.org.

Today we're taking a trip to Kimberly's hometown: St. Louis, Missouri. St. Louis Public Radio's politics correspondent Jason Rosenbaum joins Kimberly to break down the fights over Missouri's congressional maps and voter-led ballot initiatives. And, we'll get into how St. Louis is recovering from the historic tornado that swept through the city earlier this year. Plus, are you Half Full or Half Empty on St. Louis style pizza?Here's everything we talked about today:"Democratic National Committee will contribute to blocking Missouri congressional map" from STLPR"Missouri voters and lawmakers clash over ballot initiative powers" from AP News"Missouri Gov. Kehoe activates National Guard to assist ICE agents" from STLPR"FEMA approves additional funding and assistance for St. Louis tornado debris cleanup" from STLPR"Should you postpone your flight during the government shutdown?" from Marketplace"Thune dangles Obamacare vote after shutdown ends" from Politico "Thin-Crust Fans, Meet St. Louis Pizza: Crunchy, Cheesy, and Totally Underrated" from Serious EatsWe love hearing from you. Leave us a voicemail at 508-U-B-SMART or email makemesmart@marketplace.org.

The campiness and cheesiness of the 80s and & 90s are on full display in the two movies we saw this week: The Blob (1988) and Killer Klowns from Outer Space (1988). Both appear to be made on a shoestring budget, with unseasoned actors. And that is why we love them. Or at least some of us do. Let us know what you think? Leave a comment and review.Also Play:Cinema Chain Game--------------------------------------------Subscribe, rate, and review:Apple Podcasts: Our Film FathersSpotify: Our Film FathersYouTube: Our Film Fathers---------------------------------------------Follow Us:Instagram: @ourfilmfathersTwitter / X: @ourfilmfathersEmail: ourfilmfathers@gmail.com

Download Welcome to LOTC Episode 449. This week it is all about the cheese, not the kind you put on a burger but Cheesy Monster movies that are so bad. The crew each picked one movie to review in full. This was so much fun to research and even more fun to record. We hope you will enjoy this episode. Grab your favorite snacks and beverages as you journey with us through the Land Of The Creeps.HELP KEEP HORROR ALIVE!!MOVIE REVIEWSDAVE 1968 CURSE OF THE SWAMP CREATURESBILL1966 THE NAVY VS THE NIGHT MONSTERSPEARL1982 PARASITEGREG1972 TWILIGHT PEOPLELOTC Links :Land Of The Creeps InstagramGregaMortisFacebookTwitterLand Of The Creeps Group PageLand Of The Creeps Fan PageJay Of  The Dead's New Horror Movie PodcastYoutubeInstagramEmailLetterboxdDr. ShockDVD Infatuation TwitterDVD Infatuation WebsiteFacebookHorror Movie PodcastJay Of The Dead's New Horror Movies PodcastYouTube ChannelLetterboxdDVD Infatuation PodcastThe Illustrated Fan PodcastBill Van Veghel LinkFacebookLetterboxdMusic,Movies,Sports & Stuff PodcastFacebook Music Movies Sports & StuffTwisted Temptress LinkLetterboxdLOTC Hotline Number1-804-569-56821-804-569-LOTCLOTC Intro is provided by Andy Ussery, Below are links to his social mediaEmail:FacebookTwitterOutro music provided by Greg Whitaker Below is Greg's Twitter accountTwitterFacebook

Ben Maller talks about Micah Parsons talking about returning to Dallas this weekend as a member of the Packers, Ravens DB Marlon Humphrey getting crap for immediately going into the Pod Studio after the Ravens defense got slapped around, Password: Word Game of the Stars, and more!See omnystudio.com/listener for privacy information.