Podcasts about Chicken

Top 10 Chicken Dishes that you will not agree with! My apologies for recommending the Unknown Number doc, thoughts on the Emmys, Unicorn Girl Podcast, your emails, Holi- Days like, “Make a Hat Day” and we close things out with The Tribune! Bonus for Premium Subscribers: I’m giving you my thoughts on the HBO crime drama, Task, and sharing a song that I’m currently loving. Thank you to Aaron Brungardt for engineering, mixing, and production expertise, Geoffrey Tice for artwork, Bobby TBD for theme music, and All Things Comedy for their support, production, and distribution. Email the show at themidnightmailbag@gmail.com!

September 16th, 2025 We gather up the brain trust of the Sweet Spot (Sean Bass & David Mino) & the Hardline (Corby Davidson, Bob Sturm & Dave Lane) both live from Zaxby's Chicken in Fort Worth led by Justin Montemayor, to give us birthdays, shoutouts, 'on this day in history' and any other nuggets to show you Why Today Doesn't Suck. Follow us on Facebook, Instagram and X Listen to past episodes on The Ticket’s Website And follow The Ticket Top 10 on Apple, Spotify or Amazon MusicSee omnystudio.com/listener for privacy information.

 In this week's episode, we spotlight the adorable and surprisingly ancient Scots Dumpy chicken. Fiona and Hugh Osborne from English Country Life join us to talk about the changing seasons and the many fall tasks on the homestead. We share our recipe for an absolutely delicious Apple and Sausage Breakfast Bake, and throw in some retail therapy with wire garden cloches. Grubbly Farms - click here for our affiliate link.https://www.anrdoezrs.net/click-100963304-15546963Pre and Probiotic and Vitamin and Electrolyte Powders!Naturewise Silkie & Layer Ornamental Feed: https://nutrenaworld.com/products/naturewise-silkie-and-ornamental-layer-feed/?utm_source=_coffeewithchickenladies&utm_medium=_podcast&utm_campaign=_poultry_nutrena_naturewise_silkie-ornamental-layer_mofu_launchBright and Early Coffee - use code CWTCL15 for 15% off of any bagged coffee. K Cups always ship free!https://brightandearlycoffee.com/Omlet Coops- Use Our Affiliate Link and COFFEE10 code for 10% off!https://tidd.ly/3Uwt8BfChicken Luv -  use CWTCL50 for 50% off your first box of any multi-month subscription!https://www.chickenluv.com/Breed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/Metzer Farms Waterfowlhttps://www.metzerfarms.com/Nestera UShttps://nestera.us/cwtclUse our affiliate link above for 5% off your purchase!Apple and Sausage Breakfast Bakehttps://coffeewiththechickenladies.com/farm-fresh-egg-recipes/apple-and-sausage-breakfast-bake/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

 On this week's episode of You Are What You Read, we are in the kitchen with one of the world's most celebrated chefs, Jacques Pepin. You know Jacques as the award-winning cooking show host, master chef, food columnist, cooking teacher, and author of nineteen cookbooks. In this conversation, we talked about one of our favorite cookbooks by Jacques, Art of the Chicken. Jacques' latest cookbook, The Art of Jacques Pepin, just hit shelves in time for his 90th birthday. It's a collection of Jacques' favorite recipes and signature artworks- don't miss it!  Learn more about your ad choices. Visit megaphone.fm/adchoices

The Crowd dives into Zach's outrageous HOA and developer drama—where rules change overnight, pets are banned, and neighbors are pushed to the edge. From broken promises to crooked power moves, this episode exposes the chaos of neighborhood dictatorship. Buckle up, because this one gets heated. Thank you for being part of this crowd!00:00 - Start04:39 - The HOA nightmare begins05:37 - Developer seizes total control06:46 - Only TWO pets allowed?!07:56 - Chickens banned, neighbors furious08:47 - The developer's shocking response10:41 - No park, just more houses13:37 - Paying fees for NOTHING15:01 - Crooked builder stories17:38 - Fighting back against the HOA19:30 - What if everyone stopped paying?22:18 - Political figure feud & sabotage23:37 - Secret HOA fees on home sales25:12 - Petty revenge ideas (pink lawns & painted boats)26:38 - $5,000 shed drama29:27 - Regretting the HOA decision31:16 - “Touch my dogs and it's WAR”33:40 - Kids' gymnastics & black belt club35:05 - Freak stove knee injury37:52 - Random neck injuries & bad luck41:12 - Commercials we miss45:26 - Offense, comedy & South Park logic52:18 - Blue collar sayings & jokes55:04 - Wild NSFW joke round01:00:11 - Closing chaos & sign-offWant the worst advice imaginable from the 5 of us? Leave us a voicemail with your issue, and we may share it on one of the next podcasts! We don't want people calling in asking for advice on how to get through their divorce, but more like, "How can I get my husband to stop clipping his toenails in the living room?". If you've got some burning questions, leave us a message! 801-997-0213Reddit- Our Subreddit: https://www.reddit.com/r/FivesACrowd- Our Account: https://www.reddit.com/user/FivesACrowdPodcastFollow Our Personal AccountsAustin - https://allmylinks.com/austinspomerCam - https://www.instagram.com/effinburch/Chris - https://www.instagram.com/thechrishummel/Tony - https://www.instagram.com/theonlytonyc/Zach - https://www.instagram.com/zvanbeekum/Hashtags#JoinTheCrowd #HitTheBell #PodcastP.O. Box**Please no packages, letters only**Five's A Crowd Podcast1123 N Fairfield Rd #1373 Layton, UT 84041

We've been in the food business for over twenty-five years . . . and we're involved with food long before we started to writing about it. We've eaten a lot of weird things. So here are some of the strangest things we've dared to eat. (Beware: The list includes a lot of innards.)We've also got a one-minute cooking tip about packaged poultry from the supermarket. And we'll tell you what's making us happy in food this week!If you'd like to see our latest cookbook, COLD CANNING, check it out at this link here.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:42] Our one-minute cooking tip: Watch for added salt in packaged poultry from the supermarket.[02:31] What's the weirdest things we've eaten? We've been writing about food and cooking for over twenty-five years . . . and have been involved with food long before it became our career. So here are some of the strangest things we've eaten over the years![22:57] What's making us happy in food this week? Chicken and root vegetable stew as well as Italian prune plums.

Niki, John and merritt break bread over a number of meaningful topics affecting today's Sleepy Americans, including "the old ways," musical appliances, real tangible manifest ramifications for your performance here, keeping your eye on the foot, a number of sports mascots, and folks? Somehow even more.Welcome to If You're Driving, Close Your Eyes, a listener-supported comedy podcast where three noble explorers chip away at the crumbling foundations of reality, five or six simultaneous topics at a time. Hosted by Niki Grayson, merritt k and John Warren, and produced by Jordan Mallory, with music by Jordan and art by Max Schwartz.Follow us on Bluesky: https://bsky.app/profile/ifyouredriving.bsky.socialSupport us on Patreon: https://www.patreon.com/ifyouredriving Hosted on Acast. See acast.com/privacy for more information.

This payday, Erika and her guest, Dr. Kehinde Andrews, discuss political violence and the political theory of Malcolm X. We use the death of Ch@rlie K1rk as a springboard to interrogate the role liberals and Black leaders play in stifling political organization and outrage to ultimately act as tools of counterinsurgency. We grapple with what it means to be political and who qualifies. Because Kehinde literally wrote a book on Malcolm X, we dive into what Brother Malcolm said on the topic of political violence and intuit what he might have thought about this political moment. Tune in to see what we have to say! Guest: Dr. Kehinde Andrews Guest socials: @kehindeandrews

Hello! Tonight we welcome Bro. Clyde Snyder of Millersville Lodge no. 476. He is a Veteran, a former fireman, and is now doing great work with Wreaths Across America. We talk about his experience in Vietnam, the fire service, and the various ways in which he is honoring our Veterans though his works. Jay "Laser" guest hosts while Tim and Jake are on side quests, Dutchy Doug makes a return, and we wrap in the standard form with Larry sticking the landing. [00:00:00] Introductions [00:06:40] First break, brought to you by George J. Grove and Son [00:07:50] Segment 1 [00:26:40] Second break, brought to you by Two Pillars Apparel [00:27:20] Segment 2 [00:43:30] Third break, brought to you by Hiram & Solomon Cigars [00:44:40] Segment 3 [00:52:55] Fourth break, brought to you by A Mason's Work [00:53:30] Dutchy Doug [00:58:10] Wrap-up and Chickens [01:06:40] Outro MASONIC LITE PATREON www.patreon.com/MasonicLitePodcast Sign up to support the show with an automatic, monthly donation of $1, $5, or $13! SPONSORS: George J. Grove and Son: www.georgejgrove.com SJ Helm Electric: www.sjhelmelectric.com/ Hiram & Solomon Cigars: www.hiramandsolomoncigars.com/ The Red Serpent: By Larry Merris: www.amazon.com/Red-Serpent-Larry…ris/dp/1466478608 Intermezzo by Stephanie, Locally Handcrafted Chocolate www.facebook.com/IntermezzobyStephanie/ MEDIA ATTRIBUTION: Backing Track for Dutchie Doug: Meanwhile in - Bavaria Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License creativecommons.org/licenses/by/3.0/ (EDITED TO FIT SEGMENT) Bye Everybody!

Today we will be taking a first look at the LIB S9 cast, making our predictions on the season, and a couple of preconceived notions along the way that we reserve the right to change our mind on. Let's go! Try Audible for FREE: https://www.audibletrial.com/RGjxRa

Episode:  E1112 - PERSONAL PODCAST – Virgin Chickens    Description:  Phones and Candy Bars are fixed, but not without drama. Steve and Kelly get back to a regular routine and Steve gets stiffed by the doctor.    Coupled with Chaos full episodes and bonus content subscriptions are available here:  Premium Content, including Additional 90 Day Fiancé episodes, coverage of other TLC and A&E shows and even some crime news along with more personal podcast episodes are available by subscription at:    Supercast: https://coupledwithchaosnetwork.supercast.tech/    Patreon:  https://www.patreon.com/coupledwithchaos    Apple: Coupled with Chaos Channel: https://podcasts.apple.com/us/channel/coupled-with-chaos/id6442522170    Contacts us:  Email: Coupledwithchaos@gmail.com    Web site: https://coupledwithchaos.com    Facebook: @Coupledwithchaos    Instagram: @Coupledwithchaos    Twitter: @CoupledwChaos 

Episode: PERSONAL PODCAST – Virgin Chickens  Description: Phones are and Candy Bars are fixed, but not without drama. Steve and Kelly get back to a regular routine and Steve gets stiffed by the doctor.  Coupled with Chaos full episodes and bonus content subscriptions are available here: Premium Content, including Additional 90 Day Fiancé episodes, coverage of other TLC and A&E shows and even some crime news along with more personal podcast episodes are available by subscription at:  Supercast: https://coupledwithchaosnetwork.supercast.tech/  Patreon:  https://www.patreon.com/coupledwithchaos  Apple: Coupled with Chaos Channel: https://podcasts.apple.com/us/channel/coupled-with-chaos/id6442522170  Contacts us: Email: Coupledwithchaos@gmail.com  Web site: https://coupledwithchaos.com  Facebook: @Coupledwithchaos  Instagram: @Coupledwithchaos  Twitter: @CoupledwChaos 

Get 25% off HelixSleep sitewide: go to https://www.helixsleep.com/official Get 25% off your Fitbod subscription or try the app for free: go to https://www.fitbod.me/official Get additional episodes and bonus content with early access (try now with 7 DAYS FREE): go to https://www.OFFICIAL.men Three close man friends gather around to talk about the most traumatic and upsetting assassination from this last week. This is the Official Podcast. Every Sunday. Links Below. THE OFFICIAL NETWORK CHANNEL (SUBSCRIBE NOW): https://www.youtube.com/channel/UCcHYe-Qw7qUN5gFWMdj9nNw Episode 455: Recorded 10/09/25 --- Get additional episodes and bonus content with early access: go to https://www.OFFICIAL.men or https://www.PATREON.com/THEOFFICIALPODCAST --- Audio Platforms (Spotify, Apple, Amazon & Castbox): https://linktr.ee/theofficialpodcast Other Shows: https://linktr.ee/theofficialnetwork --- Timestamps: 00:00 Intro 00:33 What Even ARE Accents? 05:45 Banning Jackson From Every Country On Earth 10:21 Chinese Spies 15:00 Snitches Get Stitches (Sometimes) 27:29 Kaya's Guessing Game 35:27 Are Animals TRULY Intelligent? 51:35 Devs Are Mad at Team Cherry for Procong Silksong At $20 1:15:17 Elderly Conned by Romance Scammer Posing as Stranded Astronaut 1:35:57 Wrap --- Hosts: Jackson: https://twitter.com/zealotonpc Andrew: https://twitter.com/huggbeestv Kaya: https://twitter.com/kayaorsan --- Additional Links: Channel: https://www.youtube.com/channel/UCcHYe-Qw7qUN5gFWMdj9nNw SubReddit: https://reddit.com/r/theofficialpodcast Patreon: https://www.patreon.com/theofficialpodcast Intro by: https://www.youtube.com/c/Derpmii Music by: https://soundcloud.com/inst1nctive & https://linktr.ee/zayaLT Art by: https://www.instagram.com/nook_eilyk/ & https://www.instagram.com/vaux.z Edited by: https://linktr.ee/zayaLT Designer: http://www.jr-design-co.com/ Produced by Jackson Clarke for The Official Network Learn more about your ad choices. Visit megaphone.fm/adchoices

It's an all Pringles episode of You Tried Dat?? as 3 flavors of the potato crisp head to the tasters mouths: Loaded Potato Skins, Beer Can Chicken, and Grilled Beer Brat.  Which will be the most satisfying?  They also discuss an insane bicycle hit and run before playing another game of fuck / marry / kill. Follow us on Instagram to see pictures of the snacks @youtrieddat.

On this week's episode we give inside scoop on our new single and Album being announced this week and chat about Jamie's new sunnies. To get first access to the new sign up to our Patreon or Discord!Make sure you grab a ticket to our tour in October: https://tnsw.co/tourFor weekly bonus episodes and to support the pod up to our Patreon — it's only 5 bucks a month, but it's still 5 bucks!: https://patreon.com/whatagreatpunkJoin us all in the TNSW Discord community chat:https://tnsw.co/discordWatch our Comedy Central mockumentary series and TNSW Tonight! on YouTube:https://youtube.com/thesenewsouthwhalesTNSW on Spotify:https://open.spotify.com/artist/0srVTNI2U8J7vytCTprEk4?si=e9ibyNpiT2SDegTnJV_6Qg&dl_branch=1TNSW: @thesenewsouthwhalessJamie: @mossylovesyouTodd: @mrtoddandrewshttps://patreon.com/whatagreatpunkhttps://thesenewsouthwhales.comShout-outs to the Honorary Punks of the Pod:Harry WalkomHugh FlassmanZac Arden BrimsClaireJimi KendallLachy TanDerrotonin69Adjoa SamPatrik Sivák

Nutritionist Leyla Muedin discusses the importance of trace minerals selenium and iodine, their health benefits, and food sources. Leyla details the roles of selenium in immunity, thyroid function, antioxidant protection, reproductive health, DNA synthesis, and reducing cancer risk. She addresses sources such as Brazil nuts, seafood, and enriched foods while cautioning about possible toxicity. Leyla then covers iodine's critical function in thyroid hormone production, brain development, and immune support, highlighting sources like seaweed and iodized salt. Emphasizing the global concern of iodine deficiency, especially in pregnant women, she underscores the minerals' significance for overall health.

adam as rita wilson in sleepless in seattle#moonlightchickenPatreon https://patreon.com/boysloveboyslove for BL and Idol reactions and DiscordBOYS LOVE BOYS LOVEHosts: Adam and RJProducer: Nova EntertainmentMusic: 'Happy Electro Swing' by Studio Le Bus SZP3HLKMXYCNYXFZ Instagram: https://instagram.com/boyslove.boysloveTikTok: https://tiktok.com/@boyslove.boysloveTHE AMPLIVERSE https://theampliverse.comInquiries: pr@theampliverse.com Tip and Support: https://ko-fi.com/theampliverseInstagram: http://Instagram.com/theampliverse Bluesky: https://bsky.app/profile/theampliverse.bsky.social

The "Happy Hostess Cookbook Party" is an online community focused on cookbooks and hosting, led by Kristie LaLonde. It's part of the larger "Happy Hostess" brand, which includes the “Happy Hostess Podcast” and other resources for aspiring and experienced hosts. The club focuses on exploring recipes from various cookbooks, often accompanied by themed events and discussions.Kristie has so graciously planned to feature the “True North Cabin Cookbook” for her October club. The club meets via Zoom for all members. It's a monthly subscription for an orchestrated “cook along”thats fun and approachable for all levels of cooks interested in joining a community.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Episode Transcript Follows:Stephanie:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. Many times cookbook authors, other times makers. And this particular episode, we are talking to Kristie LaLonde. She is the Happy Hostess Collective. And Kristie and I found each other through a listener of my radio show. My friend Jilly in Minnesota is. She's. We call them Dishers weekly.Stephanie:Dishers, that's the name of the radio show. And Jilly's been a Disher for over 18 years. We've had the show and I think she's listened as long as we've had it. And she reached out to me because in my sub stack, I have a Sunday newsletter and I did a whole thing about entertaining and how I love when people just entertain and people make entertaining so complicated and it doesn't need to be. And I offered to give around a cookbooks to people that have cookbook clubs because I think they're so fun. And Jilly replied and said, I have this great cookbook club. We would love it if we could win your books. And she is part of the Happy Hostess Cookbook Club.Stephanie:So they won. Jilly got the books. I sent books to all the people in the cookbook group that Jilly's in. And Kristie is the leader of the Happy Hostess Collective, Kristie, welcome to the program. I'm delighted to have you.Kristie LaLonde:Thank you. I am so excited to be here.Stephanie:So explain to the audience what the Happy Hostess Collective is and all the different avenues that you have for fostering your love of cookbooks and clubbing.Kristie LaLonde:Well, I am on Instagram as Happy Hostess Collective, but for our cookbook club, it's actually called Happy Cookbook Party because I couldn't really think of a good name. It's not a great name because it doesn't really let you know it's a cookbook club. But we. There's a lot of emphasis on party in it. So basically it's a cookbook club, but instead of meeting in person, most of the time, we are meeting twice a month on Zoom and we are cooking together from one cookbook, which we usually choose a cookbook and stick with that cookbook for like three to four months, depending upon how robust the cookbook is.Stephanie:And people come from all over the country and tell me, like, how do you logistically do it? Do you have like, you know, 30 people on a Zoom or how does it work?Kristie LaLonde:Actually, we do have. We are on Zoom and basically what happens when we pick a book? I will go through and kind of we have a Facebook Group. And so I ask everyone either which recipes really look good to you that you're wanting to try.And then I look through all of those and make sure that they can fit within the hour to hour and a half timeframe of our Zoom Cook along. And then I make a schedule for the next three months and it's printable. I send it to them so they can print it out. And then every. We meet twice a month, so every two weeks, basically we meet on Zoom and I send them grocery list ahead of time for those two recipes that we choose. Sometimes it's three when we throw in a cocktail in there. Yes, especially we usually meet at noon or 4, so the 4 o' clock ones a lot of times have the cocktail. But so we all just meet in one Zoom meeting and we all cook and I'm kind of leading it, but everyone else is talking just as much as I do because we've gotten to know each other so well and it's so fun because we really learn from each other because we have some like expert bakers and we have some people like me that not expert at all in baking.Kristie LaLonde:And so. And like we have some really strong florists and there's. We just learn a lot from each other. And every once in a while we also do like a tutorial on a different thing that would have to do with being a hostess. For example, we've done flower arrangements that mimic the ones we saw in one of our cookbooks. We've done hostess gifts, like kind of homemade, cute little hostess gifts at Christmas time. So it's a wide variety of things. It's been strange.Like a lot of things have come our way. We had, we were offered to have a Vector cocktails. It's like a cocktail mixer. They offered to do a, a cook. I mean, like a cocktail class for us. It was super fun. They sent us all their mixers and it was great. So we've got a chance to do a lot of stuff.Stephanie:So what is your background and how did you land here?Kristie LaLonde:Well, I have always loved cooking and entertaining, even when I was little. Like, I remember I had one of my cookbooks was like the MAD Magazine cookbooks. I don't know if you remember MAD magazine, but they had like a holiday thing and I just loved it. I remember pouring through that and it's crazy because I do that now, obviously with grownup cookbooks, but. And so that just kind of. Well, and then when I was very young, I was the maid of honor in Three Weddings in one year. So I had a crash course and had a host parties for grownups, and that was very fun. But.Kristie LaLonde:And I'd always really enjoyed the ideas of parties as well. Growing up, my parents were my mom. My father was in an industry where there were lots of fancy, fancy famous parties.Stephanie:Yeah.Kristie LaLonde:Because we live in Kentucky, so the derby parties. And.Stephanie:Yes.Kristie LaLonde:So I would, like, hear them, like, sometimes they would be on the farm that we lived on, like in the party barn. And so, like, I would hear the parties, and I just was kind of fascinated with all of that, and it just kind of snowballed from there.Stephanie:But you on the Happy Hostess Collective on your Instagram, you chronicle a lot of these parties and you have, like, beautiful flower arrangements. And I mean, honestly, the south is just like, I don't know why, but you guys are known for just these over the top, beautiful flower arrangements, beautiful parties, beautiful outfits. In the north, everything feels a little more, like, rustic and just a little more outdoorsy. But, like, the south just feels like China and silver and so beautiful.Kristie LaLonde:Yeah, you know, there's a little bit of everything for sure in the south, but we do tend to go over the top. That is. That is definitely the case. Which makes it fun, though. But. And I love a big theme. It can. It's a lot of fun.And whether it's rustic theme, but it's just like kind of go all in on it. It makes it a lot of fun.Stephanie:How did you figure out, like, I think it's pretty cool that you have this whole cookbook club happening via Zoom. So there's technology there. Right. And then you also have, like a Facebook group. You really use social media to drive a lot of this engagement. It is a paid subscription, which I also think is cool because sometimes if you have to pay for something, you value it a little bit more or you make time for it in your schedule. How did I learn all the technological pieces and have you just learned by trial and error?Kristie LaLonde:Well, fortunately, Zoom is fairly easy to use. And especially after Covid, everybody knows how to use Zoom, thankfully. But actually, I started an E commerce store, like, before people heard of the word E commerce.And I am not techno, very technologically advanced, but I am willing to figure out whatever it is if it makes it possible for me to do what I want. And I really wanted a. A China and dish store, which. Big surprise. So that I had it. No, I don't. I had it for almost 14 years. I think that's, like, my dream.Kristie LaLonde:Oh, it was so fun. And it stopped me from buying all the dishes. Because I had all these gorgeous dishes. Like in a warehouse. Yes. But it's a really heavy, breakable object and not so fun to ship after a while. So I transitioned out of that and wanted to do something that didn't require shipping.Stephanie:And this is brilliant because you've got new friends from all over the country. It could be all over the world.Kristie LaLonde:I suppose it definitely could be. There happens to be just the country right now. We are a small group, but it is a really fun group and it's been a great community. And I really wanted something to tie in my podcast to make it and make it smaller. Well, obviously with the podcast, it's only me or myself and a guest, so I really wanted to be able to, like, get to know my listeners better, and this was the perfect thing.Stephanie:How did you get into podcasting? Because you've have had over a hundred episodes all about this topic of hostessing.Kristie LaLonde:Basically it was the sick of being shipping things. So I thought, okay, well, we could start the podcast. I wasn't really sure what direction it was going to take, but I thought that it would be a good avenue for me to get started. And it kind of led to this.Stephanie:One of the topics that was on your recent podcast that I was kind of interested in, because I think the. It has changed so much since COVID is the whole idea of having a party and the RSVP list. People in my experience tend to be very late at responding to things. And even like, we're finding that restaurant reservations people will make four reservations and cancel three with really no thought about it. Like, it's just we're in a very quick societal change. And you talked a lot about how to get people to RSVP, how important RSVPs are. What were some of your tips there?Kristie LaLonde:Well, it's. It sounds a little old school, but one of them was to actually have a physical invitation delivered to them.Stephanie:Amen. This whole, like, you're gonna send me a digital something, it's fine. It's great as, like, a reminder, but I just. I don't think it's the same as, like, getting an actual invitation to something.Kristie LaLonde:I agree. And for one thing, it's. It's less likely to be forgotten because a lot of times they put it on the refrigerator or somewhere they can see it. And then also, like, it's shocking when you get something in the mail that you. That isn't a bill today, you know, so it's. It seems more special.Stephanie:This is kind of a weird aside, but I used to run a direct mail company. So I love direct mail. And the number one growing category for direct mail is 18 to 34, because they love getting offers in the mail. Because getting mail feels so special now and so unique.Kristie LaLonde:You're kidding.Stephanie:No, it's like it's coming back.Kristie LaLonde:That is so interesting.Stephanie:And the catalog companies have always had a robust business using the mail. They've maybe pared down their catalogs a little bit, or they might have specialty offerings, but people are still sending a lot of catalogs.Kristie LaLonde:Oh, goodness. Well, I'm so glad because I just thought I was like, old school because I really like to have books in my hands. I like. I like getting catalogs if it's from a business that I like. I thought I was the only one that.Stephanie:No, you are not. What other kinds of trends are you noticing in just entertaining in general, good or bad?Kristie LaLonde:Well, catching on. One that I did recently, I did a small series on baby showers. And. Wow. Things have changed since I was having babies, for sure. Like, drastically. Some. Some things I think are good.Kristie LaLonde:Like, for example, a lot of times they're co ed now, which was just a trend that had just barely started when I was having children. And I think that's fun and interesting, for sure. Um, but I do also think that they have gotten, like, kind of out of hand a little bit. And I love going over the top, like I said earlier with a party, so I'm. I'm never gonna, like, shame anybody for that. But it seems like with social media coming in, that everyone is seeing these highlight reels from very sophisticated baby showers.Stephanie:Yeah.Kristie LaLonde:And so I kind of camped out in baby shower groups for, like, a good month, like, trying to prepare for this series. And. And it was kind of sad, really, because people were so. A lot of people, not everyone, of course, but were so sad because they didn't have enough people to invite to have an almost wedding, like, baby shower. Like, it was. It was. And they felt defeated. It was just.Kristie LaLonde:It was kind of disheartening. And I mean, you could tell that they really thought that it was normal that people had to rent out a venue hall in order to have a baby shower.Stephanie:Yeah.Kristie LaLonde:Which is not the case at all.Stephanie:And like, just making diaper cake is still pretty fun, isn't it?Kristie LaLonde:Yeah, absolutely. I mean, so, I mean, yeah, it's. It's really different. It's. It's almost. And it's a whole different vibe from a lot of people. And the thing is, I've not seen this in person, so I don't want to say that everyone's like this. Maybe it's just the vocal people on Facebook, you know, but it seemed a lot more like, this is my party.Kristie LaLonde:This is my. My thing, as opposed to, you know, someone hosting it for you.Stephanie:Yeah. Yeah. Well, you haven't. Have you watched the Mormon Housewives?Kristie LaLonde:I haven't.Stephanie:Okay, good. I don't. It's like, so bad. It's good. So wrong. Right. So I don't really want to, like, encourage anyone to do it because that sort of guilty pleasure. But they have these big over the top and they have a lot of kids and they're all women under 30.Stephanie:So they do have these big, like, over the top baby showers and the baby hills and the baby moons. And honestly, it's just. So if we get to the idea of just like, entertaining, I think people get so hung up on that they have to have like this special meal or that they have to spend all day in the kitchen. What would be like, some of your tips for getting you to entertain? More like, barriers to overcome, I guess.Kristie LaLonde:Well, I think first and foremost is to really focus on your mindset and think about why that you want to entertain. And usually it's because you want to make memories and have connections with your friends and family. Do you want to make memories and those are awesome reasons, or you want to celebrate someone, you know? And a lot of times when we start thinking about entertaining, sometimes we can get a little nervous that maybe I'm not good enough cook or I'm. My house isn't big enough or I don't have enough people to invite, for example, the baby shower. And I really just recommend very first thing to do is to flip your mind and be focused on your guests. Like, what do you want to do for them, how do you want them to feel? You know, obviously you want them to be. Feel welcomed in your home and that sort of thing. So if you could just focus on the.Kristie LaLonde:The guest, you usually can stop all the negative chatter in your mind because you're not focusing on yourself. And then also, most importantly, don't do everything yourself. You don't have to cook everything. You don't have to cook at all if you don't want to. You know, that's why caterers exist. Even if you only cooked one thing that was like a signature dish, then you might. It's. It's like you did cook.And so I really think that trying not to do everything and focusing on your making your guests feel welcome are very important.Stephanie:I figured out late in Life how easy it is to cook fish for a crowd. And that seems like a weird thing, but, like, if you get, like, a whole side of salmon or poach a whole fish or you even have slabs that you're just putting under the broiler, you can have, like, any salads prepared in advance. You know, you can have vegetables prepared in advance, you can have a cheese platter prepared in advance. And then really, like, the only thing you're cooking is this side of salmon or you've got a sauce that you've already made. I was always so afraid to cook fish, and once I kind of got over that hump, I was like, wow, this is actually pretty easy. I can cook a whole side of fish. I can feed 12 people off of it, typically, if I get a big enough one. And with all the sides and everything, everything's already made before they even get here.Kristie LaLonde:That is perfect. And that's like the perfect example of what we're trying to do in the cookbook party is to get people to increase their repertoire of things that are very easy to entertain. Because there are some delicious recipes that we make that would be a nightmare if, you know, for entertaining, you know, they take too long, they need to be done at the last minute, that sort of thing. But if you like, for example, the fish, you know that all. It kind of meets all the requirements. You don't have to do it at the last minute. It's easy preparation, and we want to gain. It's like our entertaining arsenal.Kristie LaLonde:Kind of find those recipes, find ways of doing things that make it simple, where, you know, if, like, for example, things that can be cooked the day before and just reheated, like carnitas, like the meat and that type of thing. Yep. There's just lots of them. And. And we can all have our own little personal style when it comes to that. You know, that's what makes it fun is, is everyone seems like they have their own signature dishes.Stephanie:What's a go to Kristie LaLonde signature entertaining dish?Kristie LaLonde:Well, I just mentioned one of them, carnitas. I love them. They are not. They are kind of time consuming, but it is completely make. You can make it whenever you want, and it tastes great the next day reheated. It's one of those things that, you know, can taste better, even better the same day, and people love them. Everyone seems to like them. So that's one of my go tos.Kristie LaLonde:And then also like, oh, gosh, I can't even remember what I call them now, but they're like the white cream chicken, Chicken enchiladas.Stephanie:Oh, yeah.Kristie LaLonde:Because they can totally be made ahead of time, and all you have to do is put them in the oven, and then, you know, you can make sides easily. A lot of times, actually, with both of those things, I used to. I don't need to now, but I didn't have a good refried beans recipe that I liked, and rice is one of the few things that I really, really struggle with. I need to buy a rice cooker is what I've been told, but so I would just order from the restaurant that's around the corner, baked beans and rice, and then serve that with them. So it was, like, liked. It was homemade. It's in my dish. It looks homemade.Yeah.Stephanie:Time saving. An instant pot is also really helpful in the rice department. If you. Oh, I mean, I make rice in my instant pot. It is a rice cooker. It's a pressure cooker. Rice cooker. It cooks everything.And then also I make risotto in there too.Kristie LaLonde:Oh, wow. I did not know that. Actually, the carnitas is one of the few things I use my instant pot for. So now I got something else.Stephanie:Oh, yes. I'm a big instant potter. In fact, one of the Facebook groups that we run for our radio show is called the Weekly Dish Instant Potters. Oh, some really great recipes there that people have shared or linked to. It's an open group, but I. It's. If you're an instant potter, and I still am. I still love my instant pot.Stephanie:I do my slow cooker, too. You can slow cook in an instant pot, but I also have two other slow cookers because I'm somewhat obsessed with that, but really helpful and easy. Is there a cookbook that you've used on the cookbook Club journey that you really were like, wow, this is a great, entertaining cookbook?Kristie LaLonde:Yes, for sure. And most of the ones that we choose have an entertaining bent to them, typically just because of our interest in what we're trying to accomplish in the group. But Love Welcome Serve by Amy Hannon. Like, really blew my socks off. Every single recipe that we tried just seemed to be over the top, delicious. It was really phenomenal. Like, we've enjoyed all of our books, for sure, but this one, it just really. I was blown away, and I had been told and that it really was such a good cookbook, and I finally caved and put it in there, and I'm so glad that I did.Stephanie:Yeah, I'm looking at it. It looks delightful. It's got kind of an Ina Garten feeling to it.Kristie LaLonde:And she is just a very genuine, kind, hospitable person. She really. She definitely has the mindset. Like, even when she's talking about making little notes, you can just see just. She has such a hospitable nature.Stephanie:And then the recent cookbook that you guys are doing is the. Is it Brunch with Babs?Kristie LaLonde:Brunch with Babs is her account, but the book is called Celebrate with Babs.Stephanie:Okay. And Babs is like everybody's favorite grandma. Her daughter, I think, worked in lifestyle television and has helped her create this really unbelievable social media presence and following. What is it about her books that attracted you?Kristie LaLonde:I. Well, she organizes her cookbooks in the way that I always enjoy, and that is by party or event. I love cookbooks that are organized that in that fashion. And I'd heard good things about it, and so we thought we would try it.Stephanie:Yeah, she's really. I think her recipes are really great. She's not too fussy. She has some that are more complicated than others, but she does a lot of, like, semi homemade kind of things too. Don't you wish that Sandra Lee from Semi Homemade would come back?Kristie LaLonde:Oh, I know. I. Oh, I loved, loved, loved her show because of the party aspect. I absolutely loved it. And we have enjoyed Celebrate with Babs for sure. And you're right, there are a lot of, like, one recipe will be, you know, kind of complicated like you said, and one will be semi homemade. Today at 4. Today we have our.Kristie LaLonde:What's our second to last cook along in Celebrate with Babs. And the theme today is looking forward to fall. So we're doing her new pond chili and then we're doing Mrs. Williams peanut butter bars. So.Stephanie:Yeah, delicious.Kristie LaLonde:Yes, that will be good for dinner.Stephanie:Yes, it will be. It makes me think of my pumpkin spice espresso martini that I'd like to have with that.Kristie LaLonde:Oh, that sounds good. Oh, that sounds so good.Stephanie:Yeah, I'm obsessed with pumpkin spice. And my. My second book is kind of geared from October through April, so more fall time. And I really, I. When you go to get like a pumpkin spice something, it's usually full of such gross ingredients. And I was like, okay, we could make pumpkin spice flavor with pumpkin, right? And spice, like, it wouldn't be that hard. So I made a pumpkin spice cream and then used it in different recipes. And the espresso martini with pumpkin spice was delightful.Kristie LaLonde:Oh, that sounds amazing. Espresso martinis are one of my absolute favorites.Stephanie:Me too. Me too. Well, it's been super great to chat with you about entertaining, Christy. How can people follow you and what's the best way to join if they want to join the cookbook club?Kristie LaLonde:Well, our website is happy cookbookparty.com and I'm on Instagram at Happy Hostess Collective, if you have a question about anything. And I am excited to announce that we are doing one of your cookbooks starting in October.Stephanie:Excellent. That's right on time.Kristie LaLonde:Yes. I'm so excited about it. I can't wait, because this is totally different. I love that we, you know, we've done a lot of Southern cookbooks. Like we did Pizzazzerie and the Southern Living Party Cookbook and a couple others. And then we kind of moved over to the Midwest of it was celebrate with Babs. And so yours will be a perfect fit.Stephanie:Thank you. I'm excited to have you guys do it. And I hope I can find pop in and say hi while everyone's cooking, because that sounds kind of fun.Kristie LaLonde:Oh, I would love it. I would love it. And I would like to offer your listeners, if they want to join us, they can use the code SD50, and they'll get 50% off their first month's membership.Stephanie:That's fun. And how much is a membership generally? Is it 22?Kristie LaLonde:It's $22 a month. Yes.Stephanie:Okay. I love it. That's great. That's fun. It's a good little, like, date night for yourself to do something fun and unusual that you maybe haven't done before, right?Kristie LaLonde:Yes, it is. And it's, you know, I know you not for you, probably because you're immersed in the food industry, and I know you're so big on local, which I love about your cookbooks. I love reading the little stories about the local people. But, you know, a lot of us don't have, like, I love to entertain, and I do have friends that entertain, but I don't have people necessarily close to me that just love it as much as I do and really want to learn. And so it's awesome that I get to hang out with these people all over the country that really do love it as much as I do.Stephanie:Yes. Well, we'll put all this information in the show notes, and you and I will connect on when we want to have the podcast distributed so that people can join. And it was really great to spend time with you. Thanks to Jilly in mn, my favorite Instagram friend and weekly disher who hooked us up. Kristie. I'll connect with you after this podcast by email, and we'll get all the details set up, but thanks for watching, for helping launch my book. It's awesome.Kristie LaLonde:Well, thank you. I appreciate the opportunity.Stephanie:Yes. And we'll talk soon. Thanks for being a guest today. Oh, and I want to shout out your podcast real quick because we'll put a link to that, too.Kristie LaLonde:Thank you. It's called Happy Hostess.Stephanie:Okay. It's really great. You have a lot of episodes on hostessing and fun, entertaining ideas, so. All right, Kristie we'll connect in email.Kristie LaLonde:Awesome. Thanks, Stephanie.Stephanie:Okay, bye. Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Historian Harvey J Kaye joined Rob and Karl in the virtual bunker to talk about the current moment in American politics (recorded before this Wednesday) with an eye towards a surge in leftist candidates across the country. Then, they discuss Karl's recent essay on the labor history of Delaware's chicken plants.Show Notes:The Chicken War

The "Happy Hostess Cookbook Party" is an online community focused on cookbooks and hosting, led by Kristie LaLonde. It's part of the larger "Happy Hostess" brand, which includes the “Happy Hostess Podcast” and other resources for aspiring and experienced hosts. The club focuses on exploring recipes from various cookbooks, often accompanied by themed events and discussions.Kristie has so graciously planned to feature the “True North Cabin Cookbook” for her October club. The club meets via Zoom for all members. It's a monthly subscription for an orchestrated “cook along”thats fun and approachable for all levels of cooks interested in joining a community.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Episode Transcript Follows:Stephanie:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. Many times cookbook authors, other times makers. And this particular episode, we are talking to Kristie LaLonde. She is the Happy Hostess Collective. And Kristie and I found each other through a listener of my radio show. My friend Jilly in Minnesota is. She's. We call them Dishers weekly.Stephanie:Dishers, that's the name of the radio show. And Jilly's been a Disher for over 18 years. We've had the show and I think she's listened as long as we've had it. And she reached out to me because in my sub stack, I have a Sunday newsletter and I did a whole thing about entertaining and how I love when people just entertain and people make entertaining so complicated and it doesn't need to be. And I offered to give around a cookbooks to people that have cookbook clubs because I think they're so fun. And Jilly replied and said, I have this great cookbook club. We would love it if we could win your books. And she is part of the Happy Hostess Cookbook Club.Stephanie:So they won. Jilly got the books. I sent books to all the people in the cookbook group that Jilly's in. And Kristie is the leader of the Happy Hostess Collective, Kristie, welcome to the program. I'm delighted to have you.Kristie LaLonde:Thank you. I am so excited to be here.Stephanie:So explain to the audience what the Happy Hostess Collective is and all the different avenues that you have for fostering your love of cookbooks and clubbing.Kristie LaLonde:Well, I am on Instagram as Happy Hostess Collective, but for our cookbook club, it's actually called Happy Cookbook Party because I couldn't really think of a good name. It's not a great name because it doesn't really let you know it's a cookbook club. But we. There's a lot of emphasis on party in it. So basically it's a cookbook club, but instead of meeting in person, most of the time, we are meeting twice a month on Zoom and we are cooking together from one cookbook, which we usually choose a cookbook and stick with that cookbook for like three to four months, depending upon how robust the cookbook is.Stephanie:And people come from all over the country and tell me, like, how do you logistically do it? Do you have like, you know, 30 people on a Zoom or how does it work?Kristie LaLonde:Actually, we do have. We are on Zoom and basically what happens when we pick a book? I will go through and kind of we have a Facebook Group. And so I ask everyone either which recipes really look good to you that you're wanting to try.And then I look through all of those and make sure that they can fit within the hour to hour and a half timeframe of our Zoom Cook along. And then I make a schedule for the next three months and it's printable. I send it to them so they can print it out. And then every. We meet twice a month, so every two weeks, basically we meet on Zoom and I send them grocery list ahead of time for those two recipes that we choose. Sometimes it's three when we throw in a cocktail in there. Yes, especially we usually meet at noon or 4, so the 4 o' clock ones a lot of times have the cocktail. But so we all just meet in one Zoom meeting and we all cook and I'm kind of leading it, but everyone else is talking just as much as I do because we've gotten to know each other so well and it's so fun because we really learn from each other because we have some like expert bakers and we have some people like me that not expert at all in baking.Kristie LaLonde:And so. And like we have some really strong florists and there's. We just learn a lot from each other. And every once in a while we also do like a tutorial on a different thing that would have to do with being a hostess. For example, we've done flower arrangements that mimic the ones we saw in one of our cookbooks. We've done hostess gifts, like kind of homemade, cute little hostess gifts at Christmas time. So it's a wide variety of things. It's been strange.Like a lot of things have come our way. We had, we were offered to have a Vector cocktails. It's like a cocktail mixer. They offered to do a, a cook. I mean, like a cocktail class for us. It was super fun. They sent us all their mixers and it was great. So we've got a chance to do a lot of stuff.Stephanie:So what is your background and how did you land here?Kristie LaLonde:Well, I have always loved cooking and entertaining, even when I was little. Like, I remember I had one of my cookbooks was like the MAD Magazine cookbooks. I don't know if you remember MAD magazine, but they had like a holiday thing and I just loved it. I remember pouring through that and it's crazy because I do that now, obviously with grownup cookbooks, but. And so that just kind of. Well, and then when I was very young, I was the maid of honor in Three Weddings in one year. So I had a crash course and had a host parties for grownups, and that was very fun. But.Kristie LaLonde:And I'd always really enjoyed the ideas of parties as well. Growing up, my parents were my mom. My father was in an industry where there were lots of fancy, fancy famous parties.Stephanie:Yeah.Kristie LaLonde:Because we live in Kentucky, so the derby parties. And.Stephanie:Yes.Kristie LaLonde:So I would, like, hear them, like, sometimes they would be on the farm that we lived on, like in the party barn. And so, like, I would hear the parties, and I just was kind of fascinated with all of that, and it just kind of snowballed from there.Stephanie:But you on the Happy Hostess Collective on your Instagram, you chronicle a lot of these parties and you have, like, beautiful flower arrangements. And I mean, honestly, the south is just like, I don't know why, but you guys are known for just these over the top, beautiful flower arrangements, beautiful parties, beautiful outfits. In the north, everything feels a little more, like, rustic and just a little more outdoorsy. But, like, the south just feels like China and silver and so beautiful.Kristie LaLonde:Yeah, you know, there's a little bit of everything for sure in the south, but we do tend to go over the top. That is. That is definitely the case. Which makes it fun, though. But. And I love a big theme. It can. It's a lot of fun.And whether it's rustic theme, but it's just like kind of go all in on it. It makes it a lot of fun.Stephanie:How did you figure out, like, I think it's pretty cool that you have this whole cookbook club happening via Zoom. So there's technology there. Right. And then you also have, like a Facebook group. You really use social media to drive a lot of this engagement. It is a paid subscription, which I also think is cool because sometimes if you have to pay for something, you value it a little bit more or you make time for it in your schedule. How did I learn all the technological pieces and have you just learned by trial and error?Kristie LaLonde:Well, fortunately, Zoom is fairly easy to use. And especially after Covid, everybody knows how to use Zoom, thankfully. But actually, I started an E commerce store, like, before people heard of the word E commerce.And I am not techno, very technologically advanced, but I am willing to figure out whatever it is if it makes it possible for me to do what I want. And I really wanted a. A China and dish store, which. Big surprise. So that I had it. No, I don't. I had it for almost 14 years. I think that's, like, my dream.Kristie LaLonde:Oh, it was so fun. And it stopped me from buying all the dishes. Because I had all these gorgeous dishes. Like in a warehouse. Yes. But it's a really heavy, breakable object and not so fun to ship after a while. So I transitioned out of that and wanted to do something that didn't require shipping.Stephanie:And this is brilliant because you've got new friends from all over the country. It could be all over the world.Kristie LaLonde:I suppose it definitely could be. There happens to be just the country right now. We are a small group, but it is a really fun group and it's been a great community. And I really wanted something to tie in my podcast to make it and make it smaller. Well, obviously with the podcast, it's only me or myself and a guest, so I really wanted to be able to, like, get to know my listeners better, and this was the perfect thing.Stephanie:How did you get into podcasting? Because you've have had over a hundred episodes all about this topic of hostessing.Kristie LaLonde:Basically it was the sick of being shipping things. So I thought, okay, well, we could start the podcast. I wasn't really sure what direction it was going to take, but I thought that it would be a good avenue for me to get started. And it kind of led to this.Stephanie:One of the topics that was on your recent podcast that I was kind of interested in, because I think the. It has changed so much since COVID is the whole idea of having a party and the RSVP list. People in my experience tend to be very late at responding to things. And even like, we're finding that restaurant reservations people will make four reservations and cancel three with really no thought about it. Like, it's just we're in a very quick societal change. And you talked a lot about how to get people to RSVP, how important RSVPs are. What were some of your tips there?Kristie LaLonde:Well, it's. It sounds a little old school, but one of them was to actually have a physical invitation delivered to them.Stephanie:Amen. This whole, like, you're gonna send me a digital something, it's fine. It's great as, like, a reminder, but I just. I don't think it's the same as, like, getting an actual invitation to something.Kristie LaLonde:I agree. And for one thing, it's. It's less likely to be forgotten because a lot of times they put it on the refrigerator or somewhere they can see it. And then also, like, it's shocking when you get something in the mail that you. That isn't a bill today, you know, so it's. It seems more special.Stephanie:This is kind of a weird aside, but I used to run a direct mail company. So I love direct mail. And the number one growing category for direct mail is 18 to 34, because they love getting offers in the mail. Because getting mail feels so special now and so unique.Kristie LaLonde:You're kidding.Stephanie:No, it's like it's coming back.Kristie LaLonde:That is so interesting.Stephanie:And the catalog companies have always had a robust business using the mail. They've maybe pared down their catalogs a little bit, or they might have specialty offerings, but people are still sending a lot of catalogs.Kristie LaLonde:Oh, goodness. Well, I'm so glad because I just thought I was like, old school because I really like to have books in my hands. I like. I like getting catalogs if it's from a business that I like. I thought I was the only one that.Stephanie:No, you are not. What other kinds of trends are you noticing in just entertaining in general, good or bad?Kristie LaLonde:Well, catching on. One that I did recently, I did a small series on baby showers. And. Wow. Things have changed since I was having babies, for sure. Like, drastically. Some. Some things I think are good.Kristie LaLonde:Like, for example, a lot of times they're co ed now, which was just a trend that had just barely started when I was having children. And I think that's fun and interesting, for sure. Um, but I do also think that they have gotten, like, kind of out of hand a little bit. And I love going over the top, like I said earlier with a party, so I'm. I'm never gonna, like, shame anybody for that. But it seems like with social media coming in, that everyone is seeing these highlight reels from very sophisticated baby showers.Stephanie:Yeah.Kristie LaLonde:And so I kind of camped out in baby shower groups for, like, a good month, like, trying to prepare for this series. And. And it was kind of sad, really, because people were so. A lot of people, not everyone, of course, but were so sad because they didn't have enough people to invite to have an almost wedding, like, baby shower. Like, it was. It was. And they felt defeated. It was just.Kristie LaLonde:It was kind of disheartening. And I mean, you could tell that they really thought that it was normal that people had to rent out a venue hall in order to have a baby shower.Stephanie:Yeah.Kristie LaLonde:Which is not the case at all.Stephanie:And like, just making diaper cake is still pretty fun, isn't it?Kristie LaLonde:Yeah, absolutely. I mean, so, I mean, yeah, it's. It's really different. It's. It's almost. And it's a whole different vibe from a lot of people. And the thing is, I've not seen this in person, so I don't want to say that everyone's like this. Maybe it's just the vocal people on Facebook, you know, but it seemed a lot more like, this is my party.Kristie LaLonde:This is my. My thing, as opposed to, you know, someone hosting it for you.Stephanie:Yeah. Yeah. Well, you haven't. Have you watched the Mormon Housewives?Kristie LaLonde:I haven't.Stephanie:Okay, good. I don't. It's like, so bad. It's good. So wrong. Right. So I don't really want to, like, encourage anyone to do it because that sort of guilty pleasure. But they have these big over the top and they have a lot of kids and they're all women under 30.Stephanie:So they do have these big, like, over the top baby showers and the baby hills and the baby moons. And honestly, it's just. So if we get to the idea of just like, entertaining, I think people get so hung up on that they have to have like this special meal or that they have to spend all day in the kitchen. What would be like, some of your tips for getting you to entertain? More like, barriers to overcome, I guess.Kristie LaLonde:Well, I think first and foremost is to really focus on your mindset and think about why that you want to entertain. And usually it's because you want to make memories and have connections with your friends and family. Do you want to make memories and those are awesome reasons, or you want to celebrate someone, you know? And a lot of times when we start thinking about entertaining, sometimes we can get a little nervous that maybe I'm not good enough cook or I'm. My house isn't big enough or I don't have enough people to invite, for example, the baby shower. And I really just recommend very first thing to do is to flip your mind and be focused on your guests. Like, what do you want to do for them, how do you want them to feel? You know, obviously you want them to be. Feel welcomed in your home and that sort of thing. So if you could just focus on the.Kristie LaLonde:The guest, you usually can stop all the negative chatter in your mind because you're not focusing on yourself. And then also, most importantly, don't do everything yourself. You don't have to cook everything. You don't have to cook at all if you don't want to. You know, that's why caterers exist. Even if you only cooked one thing that was like a signature dish, then you might. It's. It's like you did cook.And so I really think that trying not to do everything and focusing on your making your guests feel welcome are very important.Stephanie:I figured out late in Life how easy it is to cook fish for a crowd. And that seems like a weird thing, but, like, if you get, like, a whole side of salmon or poach a whole fish or you even have slabs that you're just putting under the broiler, you can have, like, any salads prepared in advance. You know, you can have vegetables prepared in advance, you can have a cheese platter prepared in advance. And then really, like, the only thing you're cooking is this side of salmon or you've got a sauce that you've already made. I was always so afraid to cook fish, and once I kind of got over that hump, I was like, wow, this is actually pretty easy. I can cook a whole side of fish. I can feed 12 people off of it, typically, if I get a big enough one. And with all the sides and everything, everything's already made before they even get here.Kristie LaLonde:That is perfect. And that's like the perfect example of what we're trying to do in the cookbook party is to get people to increase their repertoire of things that are very easy to entertain. Because there are some delicious recipes that we make that would be a nightmare if, you know, for entertaining, you know, they take too long, they need to be done at the last minute, that sort of thing. But if you like, for example, the fish, you know that all. It kind of meets all the requirements. You don't have to do it at the last minute. It's easy preparation, and we want to gain. It's like our entertaining arsenal.Kristie LaLonde:Kind of find those recipes, find ways of doing things that make it simple, where, you know, if, like, for example, things that can be cooked the day before and just reheated, like carnitas, like the meat and that type of thing. Yep. There's just lots of them. And. And we can all have our own little personal style when it comes to that. You know, that's what makes it fun is, is everyone seems like they have their own signature dishes.Stephanie:What's a go to Kristie LaLonde signature entertaining dish?Kristie LaLonde:Well, I just mentioned one of them, carnitas. I love them. They are not. They are kind of time consuming, but it is completely make. You can make it whenever you want, and it tastes great the next day reheated. It's one of those things that, you know, can taste better, even better the same day, and people love them. Everyone seems to like them. So that's one of my go tos.Kristie LaLonde:And then also like, oh, gosh, I can't even remember what I call them now, but they're like the white cream chicken, Chicken enchiladas.Stephanie:Oh, yeah.Kristie LaLonde:Because they can totally be made ahead of time, and all you have to do is put them in the oven, and then, you know, you can make sides easily. A lot of times, actually, with both of those things, I used to. I don't need to now, but I didn't have a good refried beans recipe that I liked, and rice is one of the few things that I really, really struggle with. I need to buy a rice cooker is what I've been told, but so I would just order from the restaurant that's around the corner, baked beans and rice, and then serve that with them. So it was, like, liked. It was homemade. It's in my dish. It looks homemade.Yeah.Stephanie:Time saving. An instant pot is also really helpful in the rice department. If you. Oh, I mean, I make rice in my instant pot. It is a rice cooker. It's a pressure cooker. Rice cooker. It cooks everything.And then also I make risotto in there too.Kristie LaLonde:Oh, wow. I did not know that. Actually, the carnitas is one of the few things I use my instant pot for. So now I got something else.Stephanie:Oh, yes. I'm a big instant potter. In fact, one of the Facebook groups that we run for our radio show is called the Weekly Dish Instant Potters. Oh, some really great recipes there that people have shared or linked to. It's an open group, but I. It's. If you're an instant potter, and I still am. I still love my instant pot.Stephanie:I do my slow cooker, too. You can slow cook in an instant pot, but I also have two other slow cookers because I'm somewhat obsessed with that, but really helpful and easy. Is there a cookbook that you've used on the cookbook Club journey that you really were like, wow, this is a great, entertaining cookbook?Kristie LaLonde:Yes, for sure. And most of the ones that we choose have an entertaining bent to them, typically just because of our interest in what we're trying to accomplish in the group. But Love Welcome Serve by Amy Hannon. Like, really blew my socks off. Every single recipe that we tried just seemed to be over the top, delicious. It was really phenomenal. Like, we've enjoyed all of our books, for sure, but this one, it just really. I was blown away, and I had been told and that it really was such a good cookbook, and I finally caved and put it in there, and I'm so glad that I did.Stephanie:Yeah, I'm looking at it. It looks delightful. It's got kind of an Ina Garten feeling to it.Kristie LaLonde:And she is just a very genuine, kind, hospitable person. She really. She definitely has the mindset. Like, even when she's talking about making little notes, you can just see just. She has such a hospitable nature.Stephanie:And then the recent cookbook that you guys are doing is the. Is it Brunch with Babs?Kristie LaLonde:Brunch with Babs is her account, but the book is called Celebrate with Babs.Stephanie:Okay. And Babs is like everybody's favorite grandma. Her daughter, I think, worked in lifestyle television and has helped her create this really unbelievable social media presence and following. What is it about her books that attracted you?Kristie LaLonde:I. Well, she organizes her cookbooks in the way that I always enjoy, and that is by party or event. I love cookbooks that are organized that in that fashion. And I'd heard good things about it, and so we thought we would try it.Stephanie:Yeah, she's really. I think her recipes are really great. She's not too fussy. She has some that are more complicated than others, but she does a lot of, like, semi homemade kind of things too. Don't you wish that Sandra Lee from Semi Homemade would come back?Kristie LaLonde:Oh, I know. I. Oh, I loved, loved, loved her show because of the party aspect. I absolutely loved it. And we have enjoyed Celebrate with Babs for sure. And you're right, there are a lot of, like, one recipe will be, you know, kind of complicated like you said, and one will be semi homemade. Today at 4. Today we have our.Kristie LaLonde:What's our second to last cook along in Celebrate with Babs. And the theme today is looking forward to fall. So we're doing her new pond chili and then we're doing Mrs. Williams peanut butter bars. So.Stephanie:Yeah, delicious.Kristie LaLonde:Yes, that will be good for dinner.Stephanie:Yes, it will be. It makes me think of my pumpkin spice espresso martini that I'd like to have with that.Kristie LaLonde:Oh, that sounds good. Oh, that sounds so good.Stephanie:Yeah, I'm obsessed with pumpkin spice. And my. My second book is kind of geared from October through April, so more fall time. And I really, I. When you go to get like a pumpkin spice something, it's usually full of such gross ingredients. And I was like, okay, we could make pumpkin spice flavor with pumpkin, right? And spice, like, it wouldn't be that hard. So I made a pumpkin spice cream and then used it in different recipes. And the espresso martini with pumpkin spice was delightful.Kristie LaLonde:Oh, that sounds amazing. Espresso martinis are one of my absolute favorites.Stephanie:Me too. Me too. Well, it's been super great to chat with you about entertaining, Christy. How can people follow you and what's the best way to join if they want to join the cookbook club?Kristie LaLonde:Well, our website is happy cookbookparty.com and I'm on Instagram at Happy Hostess Collective, if you have a question about anything. And I am excited to announce that we are doing one of your cookbooks starting in October.Stephanie:Excellent. That's right on time.Kristie LaLonde:Yes. I'm so excited about it. I can't wait, because this is totally different. I love that we, you know, we've done a lot of Southern cookbooks. Like we did Pizzazzerie and the Southern Living Party Cookbook and a couple others. And then we kind of moved over to the Midwest of it was celebrate with Babs. And so yours will be a perfect fit.Stephanie:Thank you. I'm excited to have you guys do it. And I hope I can find pop in and say hi while everyone's cooking, because that sounds kind of fun.Kristie LaLonde:Oh, I would love it. I would love it. And I would like to offer your listeners, if they want to join us, they can use the code SD50, and they'll get 50% off their first month's membership.Stephanie:That's fun. And how much is a membership generally? Is it 22?Kristie LaLonde:It's $22 a month. Yes.Stephanie:Okay. I love it. That's great. That's fun. It's a good little, like, date night for yourself to do something fun and unusual that you maybe haven't done before, right?Kristie LaLonde:Yes, it is. And it's, you know, I know you not for you, probably because you're immersed in the food industry, and I know you're so big on local, which I love about your cookbooks. I love reading the little stories about the local people. But, you know, a lot of us don't have, like, I love to entertain, and I do have friends that entertain, but I don't have people necessarily close to me that just love it as much as I do and really want to learn. And so it's awesome that I get to hang out with these people all over the country that really do love it as much as I do.Stephanie:Yes. Well, we'll put all this information in the show notes, and you and I will connect on when we want to have the podcast distributed so that people can join. And it was really great to spend time with you. Thanks to Jilly in mn, my favorite Instagram friend and weekly disher who hooked us up. Kristie. I'll connect with you after this podcast by email, and we'll get all the details set up, but thanks for watching, for helping launch my book. It's awesome.Kristie LaLonde:Well, thank you. I appreciate the opportunity.Stephanie:Yes. And we'll talk soon. Thanks for being a guest today. Oh, and I want to shout out your podcast real quick because we'll put a link to that, too.Kristie LaLonde:Thank you. It's called Happy Hostess.Stephanie:Okay. It's really great. You have a lot of episodes on hostessing and fun, entertaining ideas, so. All right, Kristie we'll connect in email.Kristie LaLonde:Awesome. Thanks, Stephanie.Stephanie:Okay, bye. Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Molting Chickens Blog Post HERE  americanfarmsteadhers.com americanfarmsteadconvention.com

TWS News 1: Remembering Charlie Kirk – 00:26 Having a Tough Parent & What You Do Different – 6:19 Random Acts of Audio: Beauty & the Beast – 14:24 Snap Judgement – 16:56 Chicken or Egg Game – 24:17 Forrest Frank Email – 29:22 Amateur First Responder: Trampoline – 32:17 Rock Report: Charlie Kirk Posts – 37:06 Weight Off Your Shoulders – 40:19 You can join our Wally Show Poddies Facebook group at www.facebook.com/groups/WallyShowPoddies

(00:00-14:00) Who do you like more, Harry Connick Jr or Gabe's new snack? Happy birthday to Jeff Burkett! Jackson liking guys with facial hair is a jealousy thing. A visually appalling genetic mistake. Does Wally's have house shoes? Following through on the Nolan Arenado audio tease. Nolan Arenado interviewed in Springfield ahead of a rehab start as he reflects on the year. Beards. Give me buzz cut Pitt.(14:08-27:37) Happy 48th Birthday to Ludacris. Don't get Jackson started on Crash. The Border War will be put on hold after next year's rematch in Lawrence. Audio of Lance Leipold talking about needing to play the border war “as often as they can.” Should we do a remote from Provo? A nasally cuckold.(27:47-52:41) So What'd Your Grandma Think featuring Dan Campbell of the Detroit Lions. People are wondering. Bonnie Raitt. Mt. Rushmore of Julia Roberts films. Late 80's loving. Biff is on the line and he's got the top chicken joints in St. Louis. Chicken wings with girls in the background without clothes on. Isn't it nice to get a double Mount Rushmore? How small are Ky's hands? Jackson putting together a Dream Team for the Lemmings Open.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This podcast episode of Mother Earth News and Friends features chicken experts Holly Callahan-Kasmala and Chrisie DiCarlo of Coffee with the Chicken Ladies. They discuss essential tips for fall chicken care, from preparing coops for colder weather to understanding the natural molting process. The conversation aims to help both new and experienced chicken keepers ensure their flocks stay healthy and happy as the seasons change, all while sharing personal anecdotes and a laugh over endless cups of coffee. More from Mother Earth News and Friends

Thank you for listening to this episode of Bawk Tawk, Welcome to Chickenlandia's 100% Friendly Backyard Chickens Show! In this episode, I share tips about caring for chickens during the fall. We also chat about integrating young chickens and much more. Hope you love it!

304: Mollie Engelhart is back again as she has now become a regular on the Digest This podcast, but this time, she shares about her new book, Debunked By Nature, and how nature truly can be the ultimate debunker of all the agendas pushed on us today. We get into how to opt out of TSA scanners at airports because I bet many didn't know that you actually have a right to refuse to walk through the radiation scanners, we talk about immigration and what she thinks should be the proper way to handle it all as a woman who's married to someone who migrated, we get into digital devices, wearables, fertility issues in not only humans but farm animals, how we've lost 170,000 farms in just the past 8 years (and no one is talking about it) and the hot topic of Trader Joe's Chicken and so much more. Mollie is the sweetest vegan turned farmer butcher you may ever meet. She's a mother, wife, and author of Debunked By Nature. Topics Discussed: → Texas floods → Fertility in humans AND animals  → “Reproductive rights” → 170,000 farms destroyed in 8 years → Wearables  → Lab grown meat → Butter made from air? → How to opt out of TSA radiation machines → Our right to say no → Immigration issues and how to work together  → Debunked By Nature As always, if you have any questions for the show please email us at digestthispod@gmail.com. And if you like this show, please share it, rate it, review it and subscribe to it on your favorite podcast app.  Sponsored By:  → Timeline | They're offering my audience a 20% discount on all first-time purchases! Go to timeline.com/digest and Use code DIGEST at checkout.  → Birch | Go to BirchLiving.com/digest and get 25% off sitewide. → LMNT | Get your FREE sample pack with any LMNT purchase at drinklmnt.com/DIGEST → Pique Life | Go to piquelife.com/digest for up to 20% OFF and a free starter kit Check Out Mollie Engelhart: → Order Debunked By Nature Book Club! | https://debunkedbynature.com → https://www.sovereigntyranch.com  → https://www.instagram.com/sovereigntyranch  → Mollie's Instagram Check Out Bethany: → Bethany's Instagram: @lilsipper → YouTube → Bethany's Website → Discounts & My Favorite Products → My Digestive Support Protein Powder → Gut Reset Book  → Get my Newsletters (Friday Finds) Learn more about your ad choices. Visit megaphone.fm/adchoices

Hour- 3 (9.9.2025) Crime Ring Below L.A. – A whistleblower claims thieves are using secret L.A. County tunnels to stash stolen cars. Meanwhile, burglars strike Dinah's Chicken and other Glendale strip mall shops. Wedding Crashers Caught – Two suspects were arrested after allegedly crashing a California wedding and stealing $60,000 from the newlyweds. Locked-Up Shopping Frustrations – Retailers are losing customers because of locked-up merchandise. Bellio jokes her makeup never gets locked up—so why is everything else? Sports & Struggles – Eagles star Jalen Carter fined over $57K for spitting on Cowboys QB Dak Prescott. Plus, diners across the country are being forced to shut down. 

The 'life coach' never ceases to amaze with his keen insight on all things life...let him 'help' you...

Hugh Munro of Ambition Que might be the oldest man in competition BBQ. But the 73-year-old former drag racer doesn't mind the title one bit - particularly after likely becoming the oldest KCBS Grand Champion at last weekend's Bud's, Brews & BBQ in Columbia, Missouri. On Episode 322 of the Tailgate Guys BBQ Podcast, we visit with Hugh about his late-start to competition BBQ and how it feeds his hunger to high-level competition after being involved in national-touring drag racing for many years. The Minnesota native now based in Springfield, Missouri, discusses how he got started in BBQ and said it's not about the money but rather the love of the sport that has him looking for his next big trophy.  An encore segment from earlier this year brings Steven Raichlen back to explore his latest book, Project Griddle. It's the latest in a long line of great cookbooks from the BBQ Hall of Famer, who's always a fountain of information about outdoor cooking. Charlie Wallace joins us from Grill Guys of Missouri to review the latest from the standout BBQ supply store in Republic. Co-hosts Steve and Lyndal also talk about their latest cooking adventures and review the start of the NFL season. Check out the show in the link below or on your favorite #podcast platform. A big thanks to our show sponsors and marketing partners. Please support them: Blues Hog #blueshognation Royal Oak Charcoal #charcoalofchampions  The Butcher Shoppe #alwayshandpicked  The Grill Guys of Missouri #grillguys417 Marty "Sign Man" Prather  Domino's #pizza Clark Crew BBQ #clarkcrewbbq  Mister Brisket #thighlife Have a great week! #SmokeEmIfYouGotEm

We're back for a new season and are celebrating with two huge stars, who take our Fast Food Quiz VERY seriously. The long wait is over. Dish returns for Season 8 and Nick and Angela welcome two British actors who have conquered Hollywood. Benedict Cumberbatch and Olivia Colman join us to chat about their new film, The Roses (a reimagination of 1989's War of The Roses) where they play a deeply dysfunctional married couple.  We start with gin and tonics and a modified Hugo Spritz for Olivia, before serving a glass of Terre di Vita Organic Zibibbo Sicilia, paired with our main course of roast spatchcock chicken with coriander, red chilli and charred limes. Angela serves the main with french fries and a side of sprouting broccoli, which she sautéed with soy sauce, sesame oil and salt.  Olivia and Benedict take their seats for a welcome meal along with a drink... or three. We loved spending time in their company, hearing about how they raise each other's acting game and Olivia's on-set superpower! We also get THE most comprehensive list of likes and dislikes from Benedict and find out about his unlikely stint as a sous chef. It's good to be back.  You can watch full episodes of Dish on YouTube and, new for this season, on Spotify.  All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk Dish from Waitrose is made by Cold Glass Productions - 00:00 Intro 00:59 We're back!  02:56 It's fennel season! 06:28 Welcome Olivia & Benedict!  07:35 How's life?  09:11 Food likes and dislikes  11:36 G&T or a Hugo Spritz? 12:41 Starry-eyed for Angela's cooking!  12:55 Dinner at the Coleman & Cumberbatch households 17:11 Spatchcock is served!  17:34 Recipe information  18:37 Wine pairing  20:09 Fast Food Quiz! 21:57 Olivia & Benedict's new film: ‘The Roses' 23:22 Life as a chef & Benedict's chef experience!  24:51 Angela's time cheffing at Ramsay's ‘The Aubergine'  26:39 Finally getting to work together  28:24 Drunk acting  28:42 Compliments from other actors  30:35 Getting into character  33:27 Alternative career paths for Olivia & Benedict? 34:59 Life in the spotlight 36:12 Benedict Cumberbatch can shapeshift?! 37:16 Benedict LOVES Halloween!  38:11 Dealing with fame 39:51 End of the Show Question! 41:08 Thank you Olivia & Benedict!

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Helloooo this week we're talking about all kinds all kinds from Korean babies to the existential crisis of the jellyfish to Michelle getting Oxford studied to accessibility of Asian entertainment in the Western world and a little bit of KPop Demon Hunters (guess who hasn't watched it :] ). Obviously, like very obviously, none of us are experts on any topics discussed history or science related but we guarantee you'll laugh either with or at us!If you like this episode and want more, subscribe, turn on your notifications, and give us a five star review! Leave us a comment on what you would like to hear from us. Follow us on twitter @laudpodcast to continue the conversation and please share with your friends. It's free and helps us out a lot!

One of our favorite childhood hyperfocuses is the topic of this week's episode. Much like quicksand and wolves pretending to be our grandma, we thought when we became adults, there would be more announcements of world records being set or shattered. Since no one wants to step up, we'll do what needs to be done and put 5 ft. of hats on our head to teach this generation's youths about the phenomenon that is the Guinness World Records.THIS EP IS SPONSORED BY - Get $5 off your next order at http://magicspoon.com/tangents To get 6 bottles of wine for $39.99, head to http://nakedwines.com/LADIES and use code LADIES for both the code AND PASSWORD. Ready to raise money-smart kids? Start now with your first month FREE at http://acornsearly.com/LADIES!RESOURCES - https://kids.guinnessworldrecords.com/news/2024/1/are-these-the-most-unusual-records-ever-762485 https://www.boredpanda.com/weirdest-guinness-world-records/WE'RE GOING ON TOUR - https://www.ladiesandtangents.com/live-showWE'RE ON CAMEO - https://www.cameo.com/ladiesandtangentsWE'RE ON PATREON - patreon.com/ladiesandtangents MERCH - https://ladiesandtangents.kingsroadmerch.com/*NEW* SUBMIT YOUR STORIES - landtstories@gmail.com FOLLOW ALONG WITH US ON SOCIAL MEDIA - @ladiesandtangents Learn more about your ad choices. Visit podcastchoices.com/adchoices

09-09-25 - New Disease Fear Is Screw Worms Infecting Us As We Wonder How Many Chickens There Are - Rant Against Man Who Plays His Pan Flute On Top Of Piestewa Peak - US School Test Scores Are Low Prompting John To Call Again For Teachers To QuitSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What do you do in a health crisis when all of the allopathic experts you've seen have no clue how to heal you?When faced with extreme health problems and no answers, philosopher, farmer and award-winning author Daniel Firth Griffith took his Mom's advice — chickens — and became a living example of the many benefits active, holistic approaches provide.Daniel describes how his wellness transformation went hand-in-hand with a love for farming and storytelling and explains why, in its truest form, myth is a silence with legs, this week on Spirit Gym.Learn more about Daniel's work as a storyteller and horse-drawn woodwright at his website, Substack and on social media via Instagram. Check out his growing number of books and writings on his writing/books page or on Amazon (link below). Listen to his Unshod podcast on Apple Podcasts or wherever you get them.Timestamps8:15 Could chickens be an effective treatment for degenerative bone disease?12:35 Have you really tasted a potato?20:45 Humans are constantly trying to be rooted not unlike a carrot or potato.31:06 Myth as defined by Daniel.48:33 The concept of Creator extends far beyond Native American cultures.55:13 Myth emerges from our bodies.1:14:20 Sacred harvests with blood and oxygen.1:22:30 “How do we keep that oral living ecotone alive in a bastardized medium known as the written word?”1:29:30 The divine feminine.1:41:21 “Myth provides us a silence with legs.”1:47:34 Are you connected or disconnected from the world?1:55:56 A living myth of foraging.2:05:51 The differences between world sense and world view.2:14:49 An uncomfortable, paradoxical connection.2:23:31 The chemical makeup of an animal that doesn't give you its consent to eat it changes radically and for the worse.2:27:35 “Mythology presents a paradox of being, because it says be here, but the here is nowhere… it's everywhere.”2:38:31 Are you a non-consensus human?ResourcesThe Plain of Pillars by Daniel Firth GriffithFind more resources for this episode on our website.Music Credit: Meet Your Heroes by Brave as BearsAll Rights Reserved MusicFit Records 2024Thanks to our awesome sponsors:PaleovalleyBIOptimizers US and BIOptimizers UK PAUL15Organifi CHEK20Wild PasturesKorrect SPIRITGYMPique LifeCHEK Institute/CHEK AcademyZen in the Garden We may earn commissions from qualifying purchases using affiliate links.

In this week's episode, we spotlight one of the most popular little chickens in the world - the Leghorn! For our main topic, we take an in-depth look at the chicken's skin and integumentary system, and how they work. This week's recipe is delicious Apple Custard Bars, and we share some retail therapy with fun and fancy paper egg cartons.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/Omlet Coops- Use Our Affiliate Link and COFFEE10 code for 10% off!https://tidd.ly/3Uwt8BfChicken Luv -  use CWTCL50 for 50% off your first box of any multi-month subscription!https://www.chickenluv.com/Breed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/Metzer Farms Waterfowlhttps://www.metzerfarms.com/Nestera UShttps://nestera.us/cwtclUse our affiliate link above for 5% off your purchase!Apple Custard Bars - https://coffeewiththechickenladies.com/farm-fresh-egg-recipes/apple-custard-bars/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

Why do you pick up that little piece of useless plastic at the “giveaway” table??? Marci goes to the Coconino county fair. Babies. Chickens. Walking ventilation ducts. And a Post Malone air freshener with a talent.

Ryan Lavoie and Brooks Childress are live from Waldo's Chicken & Beer, they give their thoughts on Auburn's offense, and recap the SEC week 2! Enjoy! Hour 1: 0:00 - Intro 6:00 - Auburn's Offense 19:08 - Phone Calls Hour 2: 52:56 - Phone Call 1:12:42 - Birthdays in Sports 1:22:14 - SEC Week 2 Recap Hour 3: 1:34:00 - SEC Week 2 Recap Cont 1:52:14 - Phone Calls

Joe describes his unique business model, which operates in convenience stores rather than standalone locations. With a focus on consistency, quality, and brand experience, Krispy Krunchy Chicken has grown to over 3,400 locations. Joe also highlights the importance of strong supply chain management, brand awareness, and good culture. Welcome to Elevating Brick and Mortar. A podcast about how operations and facilities drive brand performance.On today's episode, we talk with Joe Gordon, Chief Supply Chain and Technology Officer at Krispy Krunchy Chicken. Krispy Krunchy Chicken operates nearly 3,400 quick-serve locations and provides foodservice solutions for convenience stores, truck stops, universities, casinos and more across the U.S.TIMESTAMPS:00:21 - About Krispy Krunchy Chicken01:05 - Joe's journey12:32 - Commitment of the licensee14:47 - C-store consistency19:14 - Scaling for growth24:14 - Spreading brand awareness31:14 - Industry trends37:00 - Future thinking44:00 - Where to find Joe44:24 - Sid's takeawaysSPONSOR:ServiceChannel brings you peace of mind through peak facilities performance.Rest easy knowing your locations are:Offering the best possible guest experienceLiving up to brand standardsOperating with minimal downtimeServiceChannel partners with more than 500 leading brands globally to provide visibility across operations, the flexibility to grow and adapt to consumer expectations, and accelerated performance from their asset fleet and service providers.LINKS:Connect with Joe on LinkedInConnect with Sid Shetty on LinkedinCheck out the ServiceChannel Website

09-09-25 - New Disease Fear Is Screw Worms Infecting Us As We Wonder How Many Chickens There Are - Rant Against Man Who Plays His Pan Flute On Top Of Piestewa Peak - US School Test Scores Are Low Prompting John To Call Again For Teachers To QuitSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Monologue:Hays County Roads MeetingsSnake Wranglers Are HiringDe Minimus Tariff Rule EndsNo Land For YouLocal News and Luby'sGuest:Pastor Candice joined New Life Lutheran in May 2021 as Spiritual Director. A former computer engineer, she followed her calling into ministry, earning her degree at Austin Presbyterian Theological Seminary in 2016 and completing Lutheran studies through Luther Seminary. She has served at Triumphant Love (intern), Shepherd of the Hills (Family Ministry), and Immanuel, Pflugerville (transition pastor), and was previously a guest preacher at New Life. Beyond the church, Candice volunteers with Interfaith Action of Central Texas (iACT) and advocates with Texas Impact. She loves running, science fiction—especially time-travel movies—and enjoys life with her husband of 23 years and their three children. Based in Dripping Springs, Steve Mallett and Michelle Lewis invite you into their world of engaging conversations with guests who bring fresh ideas, humor, and wisdom to the table. They dive into everything from life's absurdities to community quirks, adding their signature twist of small-town charm and bold candor. Think of them as the funny neighbors with the best stories, the ones who always tell it like it is. With a healthy dose of Hill Country spirit, they explore local gossip and topics that connect us all—proving you don't need to be famous to be extraordinary; you just need a microphone and the courage to share your voice. Every episode is a mix of laughter, insight, and connection, making this podcast one you won't want to miss! Send us a textSupport the showSPONSORS: The Real Estate Pro's at The Mallett Integrity Team. Call-512-627-7018 Serving all of Central Texas since 2003. "Real Estate Done Right" SouthStar Bank a tradition of full-service community banking for over 100 years. Your neighborhood Bank. www.southstarbank.com The Deep Eddy Vodka Tasting Room is in the Texas Hill Country just outside Austin, TX. The venue welcomes over 75,000 visitors annually and sits within the former bottling plant. Family Friendly Fun in the Hill Country! events@deepeddyvodka.com Jovie Belterra-Nestled within the Belterra community, discover your path to joy and wellness at the exquisite 55+ apartment community. Follow us, leave a review, TELL A FRIEND!AppleInstagramWebsitemallettandmichelle@gmai...

Comedy on a TuesdayFirst, a look at the events of the day.Then, The Adventures of Ozzie and Harriet originally broadcast September 9, 1945, 80 years ago, David had a fight with the Jones boy.   David has had a fight with the Jones boy, Ozzie has a fight with Harriet! Followed by The Milton Berle Show, originally broadcast September 9, 1947, 78 years ago, Salute to the Farmer.   Milton and the chicken.Then, The Rudy Vallee Drene Show, originally broadcast September 9, 1944, 81 years ago with guest Ingrid Bergman.  Ingrid Bergman and Michael Chekhov perform a scene from Hitchcock's, "Spellbound".  Followed by My Favorite Husband starring Lucille Ball and Richard Denning, originally broadcast September 9, 1950, 75 years ago, Gossip.   Liz's gossiping leads to head full of dyed black hair. The evils of gossip come home to roost.Finally, Lum and Abner, originally broadcast September 9, 1942, 83 years ago, Mousey shows travel slides.  Mousie presents a slide show of scenic America. Thanks to Laurel for supporting our podcast by using the Buy Me a Coffee function at http://classicradio.streamIf you like what we do here, visit our friend Jay at http://radio.macinmind.com for great old time radio shows 24 hours a day

More of the funniest reviews on the internet! We read reviews for an Australian roller rink, where the word "retro" may mean different things, to different people. A laundromat, where you might be treated like a criminal, because you'd like to wash your clothes. A Popeye's Chicken, that might leave you very angry, but in a very mild way & much more!!   Join comedians James Pietragallo & Jimmie Whisman as they explore the most opinionated part of the internet: The Reviews Section!   Subscribe, and we will see you every Monday with Your Stupid Opinions!! Dont forget to rate & review!!   Go to shutupandgivememurder.com for merch & more Check out James & Jimmie's other podcasts, Small Town Murder & Crime In Sports on Apple Podcasts, Spotify, or wherever you listen to podcasts!!

Betty and Dan Broderick were a golden couple in San Diego, CA. He, a powerful attorney; she, a devoted, fun-loving wife and mother of four. But when Dan turned 40 he became a cliche. He bought a Corvette, fell for his much younger legal assistant, and left Betty after 16 years of marriage. Their bitter six-year divorce became the most contentious in San Diego County history, a battle over money, custody, and control. On November 5, 1989, it ended in shocking violence when Betty walked into the couple's home and killed Dan and his new wife, Linda, as they slept, turning a local divorce drama into one of the most infamous true crime cases of the century.Become a partner in crimeToday's snack: Chicken tenders and kiwi

Elizabeth Ries of Twin Cities Live joined the show to talk about her intense sleep routine, pick for best MN State Fair food this year and why she is partially blinding her chickens. Plus, we gear up for MN to CREAM Chicago tonight (hopefully) and the strange and scandalous places you've run into teachers. See omnystudio.com/listener for privacy information.

Hi friends!  It's time for a chicken episode! Today we're talking about what to do with all those roosters you ended up with after buying straight run chicks this year – because that was all you could find, right?  We'll talk about options to deal with this year's roosters as well as long-term strategies for your flock, including rooster management and setting goals for meat and egg production.  Let's get to it!   All the Best! Millie     Mentions:   41 | What Type of Meat Bird Should I Raise? Cornish Cross, Hybrid and Dual-Purpose Explained   Related Episodes:   06 | What Livestock Should I Get First? My Top Pick for Your First Homestead Animals   31 | Are Winter Heat Lamps Bad for Chickens? How to Prepare Your Flock for a Comfortable Winter     Get your farm fresh meat here: https://drycreekheritagemeats.com     Join our email list and be first to get updates and special offers:  https://www.getgoatwise.com/insider   Join the FB Community: https://www.getgoatwise.com/community     Connect with me:   Email: millie@drycreekpastures.com   See what's happening on the ranch: https://www.instagram.com/drycreekpastures/    

The Break Room (MONDAY 9/8/25) 7am Hour 1) If you have chickens, Tommy doesn't want to be your neighbor 2) Are bars more fun if there's a hint of danger in the air? 3) Mule Excuse Post Game Monday - WEEK ONE - Bills WIN

We're back after a short hiatus! Well, we're half back as Tim is joined with D2, Lindsey! Listen as Lindsey regales her adventures with chickens - not city chickens! And then she and Tim discuss the differences between boys and girls. The show goes down the "Rabbit Hole" as the discussion shifts to cell phones and social media. When is the time right for a child to have a phone? Do you remember your phone number from 2nd Grade?

Tabloid Trash | Nyle Update | Starbird Chicken full 1550 Mon, 08 Sep 2025 15:48:09 +0000 6HVsM8ogR5AJWCzSCW6rwtbZealwNEF3 society & culture BJ & Jamie society & culture Tabloid Trash | Nyle Update | Starbird Chicken Irreverent, funny, and real-life radio, BJ & Jamie kick off the day with topical, trending stories and relationship topics that often cross the line of dysfunctional and unbelievable, yet they’re always hilarious. Hear BJ & Jamie weekday mornings from 5:30-10a on Alice 105.9 | KALC-FM! © 2025 Audacy, Inc. Society & Culture False https://player.amperwavepodcasting.com?feed-li

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