Podcasts about Chilled

It's been a difficult month for me after hearing the death of one of my closest friends: THAD BOOGIE, who died at such a young age. I don't want to go through it so much, as I do a eulogy for him on the podcast. The whole issue has definitely made me look at my own life, and how time is so short and you really got to make the most of it. Chilled soul, classic vibes from my Soul Partizan vaults, a great interview from label owner of “Aloa got soul” @RogerBong, Hip Hop you don't stop & some fantastic headbangers, add to this special edition

Joe speaks to Dr Lisa O'Connor, Chief Specialist Biological Safety for FSAI, about Food Safety Practices for Chilled and Frozen Coated Poultry Products Hosted on Acast. See acast.com/privacy for more information.

We speak but the words fall frail /Echoes lost on silent trail. Eyes meet, yet fail to see /The love that once flowed effortlessly.Fingers brush, then slip away /Chilled by fears we're afraid say.A fortress built of pain and pride /Walls between where hearts should abide.Oh, how we ache to mend the seam /To find again the shared dream.But silence grows where love should dwell /interruption and disruption prevails.The DisConNect present by:DJ Mike Nick's ... Your Forever DJ

Chilled 80's Vol #12 - Iain Willis Once again this is a collection of tracks put together to showcase an era of music that I love …The 80's…A little something i do for my own personal listening pleasure that i thought i would share with you all..Some classic and some relatively unknown tracks that should have been hits IMO…I hope you enjoy. All tracks featured on the show/mix are for promotional purposes and can be purchased through all leading download sites...please support the artist, without them we have nothing. Never miss a new mix/show join the Facebook group for The Buttnaked Soulful House Sessions m.facebook.com/groups/1764760447136853 :- Twitter @djiainwillis e-mail at djiainwillis@hotmail.com

MixTape 116 – Ethnic Chilled Vibes 1. Amr Diab – Tamally Maak (Dim Zach Edit) 2. Hüsnü Şenlendirici – Istanbul Olali (Axel Vicious Edit) 3. George Chatzis – Thracian Vibe (Axel Vicious Remix) 4. Enigma – Sadeness (Axel Vicious Edit) 5. Thanassis Vassilopoulos – Longing (Axel Vicious Remix) 6. Jesse Cook – Closer to Madness (Axel Vicious Remix) 7. Axel Vicious – Ya Rayah (Axel Vicious Remix) 8. Billy Esteban – Sen Gelmez Oldun (Axel Vicious Anatolia Edit) 9. Axel Vicious – Nais Balamo (Axel Vicious Remix) 10. Axel Vicious – Hotel California (Middle East Remix) 11. Ofra Haza – Elo Hi (Axel Vicious Remix) 12. Vassilis Saleas – Basil (Axel Vicious Remix) 13. Vassilis Saleas – Dust in the Wind (Axel Vicious Edit) 14. Ash feat. Amelie Martinaz – Big in Japan (Axel Vicious Edit) 15. Ishtar – Last Kiss (Axel Vicious Edit) 16. Orkhan Nukha – Ameno (Axel Vicious Edit) 17. Niko Villa – Ta Uzak Yollardan (Remix) 18. Camila Cabello x Smooth x Cuba – Havana (Axel Vicious Edit) 19. Nicos – Am Fenster (Axel Vicious Ethnic Edit) 20. Sting – Desert Rose (Niko Villa Remix) 21. Axel Vicious – Kegome Kai Sigoliono 22. Nikko Sunset – Andalusia 23. Axel Vicious – Al Karma (Original Mix) 24. Dim Angelo – Amare 25. Vaya Con Dios – Puerto Rico (Elias Fassos Edit)

In River City, trouble isn't hard to find—and Jake Sledge, former cop turned private eye, knows it better than most. A prominent attorney is found murdered outside his River City office. Jake Sledge and his partner, Bobo Johnson, are drawn into a case that quickly spirals out of control. They uncover chilling connections to frozen evidence, shadowy underworld figures, notorious neo-Nazis, and a dangerous game involving the high-stakes casino industry. The lawyer's death is only the beginning. With every lead raising more questions than answers, Jake and Bobo navigate a tangled web of corruption and betrayal in a city brimming with secrets and lies. The body count rises as the pair comes closer to the truth. It becomes clear that this is more than a job. It's a fight for survival. And, for Jake Sledge, in the gritty streets of River City, survival means staying one step ahead of the enemy while keeping his own demons at bay.

Spilled! ist ein charmantes Indie-Spiel, das mit seiner entspannten Atmosphäre und dem Fokus auf Umweltschutz punktet. Die Spielerin oder der Spieler übernimmt die Rolle eines Bootsführers, der sich die Meere von Verschmutzung freisammelt. Das Spielprinzip ist einfach und doch intensiv: Man steuert ein kleines Boot, sammelt Müll und Öl ein und macht mit verdienten Goldmünzen das Boot immer besser und umweltfreundlicher. Die liebevoll gestaltete Pixelgrafik und die beruhigende Musik schaffen eine angenehme Spielumgebung, in die man sich gerne verliert. Die Upgrades des Bootes sorgen immer wieder für einen kleinen Motivationsschub und neue Herausforderungen. Auch wenn die Spielzeit mit etwa einer Stunde relativ kurz ist, hinterlässt Spilled! einen nachhaltigen Eindruck. Die Entwicklerin Lente hat ein wichtiges Thema, das auch uns alle betrifft, auf eine spielerische Weise aufgegriffen. Und spendet außerdem einen Teil der Einnahmen an die WDC Wal- und Delfinschutz Organisation. Im Gameplay erinnert uns Spilled! an Titel wie Dredge oder Dave the Diver, das Wechselspiel des Bootes mit der Umwelt steht aber im Vordergrund. Ein kleines aber feines Spiel, das nicht nur Spaß macht, sondern auch kurz zum nachdenken anregen soll.

Episode Title: 12 Hours of Chilled Evenings with Soothing Rain SoundsDescription:In this episode of the "Be Calm and Relax Podcast," we invite you to unwind with 12 hours of tranquil rain sounds perfect for chilled evenings. Discover how the gentle patter of rain can create a serene environment, helping to soothe your mind and body. We'll discuss ways to incorporate these calming sounds into your evening routine, enhancing relaxation and promoting restful sleep.Take a moment each day to enjoy the peacefulness that rain offers, and let it wash away the stress of daily life. These moments of calm can provide a much-needed respite in our busy schedules.Join us next time as we continue exploring ways to cultivate peace and tranquility.DISCLAIMER

Welcome back for the second show of 2025.Just over 90 minutes of gorgeous, soulful, uplifting music to nourish the soul. Thank you for listeningTRACKLIST: ROBERT OWENS & YAM WHO? - THIS TIME ANGELO FERRERI, SUSANNE ALT - SAX DAMAGE IN NYC WHEELER DEL TORRO, KENNY BOBIEN, DR PACKER - WE NEED LOVE FUNKATOMIC, TRACY HAMLIN, DERRICK MCKENZIE - RIDE ON THE MOON JAYENNE, GINA CAREY, DAVE LEE ZR - LOVE WALKED IN THE ROOM MOTHERS FAVORITE CHILD, SAEEDA WRIGHT, EZEL - DANCE FOR ME MIRKO & MEEX - DREAMER PACHA, DAVE LEE ZR - ONE KISS (DAVE'S HEAVENLY STAR MIX) RE-TIDE, FOND8 - FOOLS YASS, MICHELLE WEEKS - HALLELUJAH NATHAN HAINES, MARLENA SHAW, FOUK - SQUIRE FOR HIRE ANDY FAISCA - AIN'T GOT NO MONEY GRANT NELSON, LYNSEY MOORE - HURT YOU SO BAKERMAT - HOUSE IS THE RELIGION RIVER OCEAN FEAT. INDIA - LOVE & HAPPINESS (YEMAYA Y OCHUN) THE STREETS - WEAK BECOME HEROES (ASHLEY BEEDLE VOCAL) HARDSOUL, MITCH CROWN - NRG (DJ KONE & MARC PALACIOS EXT) MAMACITA FT. PERSONA RS - TU AMOR GET IN TOUCH: info@djfergus.comWEBSITE: www.djfergus.comBOOKINGS: bookings@djfergus.com 

There is only one way a glass should be, in my humble opinion! www.cocktailnation.net Jackie Gleason- Some day James Morrison-Girl Talk Janet Seidel-Cry Me A River Barbara Levy Daniels-My Heart Stood Still Chet Baker -Moonlight Becomes You Halford Jetset-Tema De Anna George Shearing-September In The Rain Nat King Cole -Candy Marty Paich-I Love Paris Lea Dalaria-Cool Herbie  Harper Quartet-Chloe Kenyon Hopkins-Sunny Side Of The Street Brent Laidler-Heavy Memphis Jones Roger Williams- Laura

You're listening to Bardtenders! In this episode of The Mixing Glass, Aaron Joseph joins the Bardtenders to discuss his career in the hospitality industry and what it means to provide genuine hospitality. He shares his experiences on what it means to consult for businesses and execute their plans through expertise, experience, and communication throughout the entire process and beyond. Don't miss out on this final interview from Louisville, Kentucky at the Elevate Conference 2024.  ------------Aaron, a beverage consultant, has been an active participant in the hospitality industry for over 19 years.  He has spent time behind the bar in varied roles, from 2001 to present. Starting at the esteemed Inn at Perry Cabin located in St. Micheals Maryland, Aaron has visited and worked at number of establishments including La Samana( St. Maarten), Bourbon Steak located in the Four Seasons Washington D.C., Wit and Wisdom located in the Four Seasons Baltimore, and R.bar located in R.house ( Baltimore). Through these experiences, Aaron has found his passion for the creation of award-winning cocktails as well as a genuine love for taking care of the guest. Currently, Aaron is using his many talents to serve as a beverage consultant in the Baltimore area where he has designed bar build-outs, created beverage menus and advised on numerous bar programs throughout the D.M.V.(D.C. Maryland, Virginia area). Aaron has also created cocktails for Major Brands on National Levels as well as small brands local to his Market. Through his hard work and crafty cocktail creation, Aaron has had cocktails published in national magazines, Chilled, Food and Wine Magazine, Tasting Panel, Imbibe, as well as hospitality-driven websites, Liquor.com, and Chilled.com.------------Don't miss out on any of the action!  Head to www.bardtender.com to stay up to date with all of the Bardtender content, find resources for mental and physical wellbeing, get access to education materials, and check out what all of our bards are up to! You can also check out our Linktree at https://linktr.ee/Bardtenders to find ways to listen to the show, join our Discord, or subscribe to our Patreon for bonus content, ad-free episodes, and so much more! 

Summer Camp Mayhem.By FinalStand. Listen to the Podcast at Explicit Novels.The miracle is not a person jumping into a torrent to save another. It is the dozen who form a chain to pull them both out.(Midnight in the Grotto of Good and Evil)We were in one of the underground pools at the bottom of the mesa. Our tour guide had informed us there were nine known caves and the complex had never been fully explored due to the remaining waterways being totally submerged. It was well past midnight, all my little friends had crashed out and I had wisely ditched my security after Miyako silently woke me up with her hand over my mouth.She pulled my hand to her lips and sucked deeply on two of my digits. I took this to be an indicator to me she was in dire need of loving. The grotto was my idea. I was inspired by my desire to see her naked and I couldn't risk a light source any place but underground. The tool shed and garage lacked a certain appeal. The fuel depot and septic tank were also ruled out."Is the chaos in your mind still raging, Cáel?" Miyako asked in Nipponese, with enough worry to doubly enhance her cuteness."Which of the twenty-seven unexplained languages rolling around in my head do you want me to answer you in?" my toothy grin barely visible in the darkness.Around half way through my sexual enlightenment in college, I had a revelation. The two guys I had gone road-tripping with took me to a bar in Portsmouth. I caught a woman looking us over. I already had my one-night stand lined up and she was looking most agreeable to my nefarious skullduggery (i.e. she had come with some other guy who preferred beer and darts with his buddies over keeping his attention on what mattered).And then my awakening."Nah, she's too fat," he remarked. For one thing, my friend who said that could have stood to lose ten to fifteen kilograms himself. Next, we were dressed like middle class college kids, jeans, shirts that were most likely clean when we picked them out of the laundry basket, light jackets and the shoe thing.This girl was dressed up for a good night out. Nice makeup, her clothing choices were, eh, not stunning, but this wasn't a stunning nightclub/bar. She looked fun, she smiled and yes, she was overweight. It dawned on me that not only did I not care, I never cared. I was a sexual omnivore and that meant any lady interested in sex with me was fine in my book.So, I turned the tables on him."If you can score her number, I'll give you my watch," I dared him. The wristwatch was really nice, one of those $500 handmade German ones. One of my Ex's great-granddad had swiped it off some Nazi pilot in World War II, and the same girl gave it to me twice. See, by accident, as I was exiting the (thankfully) first floor window of the Natural Sciences building, she threw a pitcher at me.It had been sitting in an ornamental display case close by. I caught it, nodded to the flabbergasted female professor-type gawking at the semi-naked me, handed her the projectile, then fled like the responsibility-dodging coward that I was. It turned out that that bit of crockery was from the mid-1600's; the woman I'd surprised was the item's owner.That older lady wasn't a teacher. She was a major benefactor in charge of one of the school's larger endowments. Had it shattered, the Ex most likely would have been expelled. Instead, after watching me round the Chancellor's residence, the mature chick turned to the totally naked chick leaning out the window, still screaming at me."Is he on the track team?" she inquired as she handed the artifact back. They talked, agreed I was a miserable human being, a cad and had firmly developed buttocks. Well, I guess that makes me a pig with nice hams. The next day, I showed up to return the watch, it was just an excuse for one more round of sex.She explained the whole incident to me, took back the watch and sent me on my way. I hurried back to my dorm room, changed the sheets and picked up a bit. An hour later she was quietly knocking at my door. Rather epic make-up sex followed, she gave me the watch as a keepsake and I swore off intercourse in classrooms for two whole months. I'm a tower of resolute willpower, I know.Back at the bar, my buddy snorted, made some comment about her being obviously desperate and promised me he'd nail in her in one of the back rooms. They talked a little, he got 'friendly', then said something that really hurt the girl's feelings. She looked our way, steadied herself with a shot of bourbon and came over to me and my other bud."Did you tell that guy you would give him fifty bucks if I put a lipstick ring on his cock?" she confronted us."No, I told him you were too good for him and if he could get your phone number, I would give him this watch," I showed her the watch. The girl's face flashed back to 'cautiously curious'."Is it a nice watch?" she asked."It is a family heirloom. My great-grandpa brought it back from World War II after taking it off some high ranking kraut officer," I embellished. "I knew he didn't have a chance with you.""Thanks," she grinned. "I agree. Let me get my sister and we can get a bite to eat." Sex.Two guesses of who her sister was. If you guessed the girl I had been cultivating since I got there, you would be right. I am too damn lucky. Lads, the next time you blow a sure thing, blame me for sucking all the good karma away from you, and nine of your friends. I got a three-way. The guy I made the challenge to, got his revenge. He bailed and I had to hitchhike back to school. You know, female truckers, oh, back to Miyako.After stashing our clothing and weapons (all of mine anyway), I took a small fluorescent lantern and slipped into the water. Cold, but doable. Miyako joined me and then, by moonlight, we swam to the point where the guide had said we'd find a passage to a secluded grotto. Down we went. My motivation wasn't sex.That was coming no matter what. Seeing my Nipponese sweetie completely nude directed my course of action. Security protocols meant no lights after 11 p.m. My solution was to cut on a light that couldn't be seen from outside, the grotto. We felt our way along the rather wide submerged passage emerging well before air became an issue. I raised the lantern and cut it on.Our tour guru had forgotten to mention that the algae patches along the sides and bottom as well as the quartz veins on the roof and walls reflected the light over what must have been an eight by ten meter cavern. Gorgeous. We glided to a shelf that met our needs, climbed up and shared a high school 'nervous virgin' moment. She broke the spell by pulling herself out of the water and, standing on her tippy-toes, touched one of the roof veins.I drank in every inch of my little ninja babe's lithe, finely tuned body. Once she got over the newness of my voyeurism, she became playful, giving me a variety of silhouettes and poses. I stripped and returned the favor, which earned me a giggling fit. As I took a minute to sit down and stare into the tranquility of the still surface, she snuck up on me.She said it all with her eyes. I tried to speak, but she put a forefinger to my lips. 'Hold me forever,' her eyes relayed her intentions. 'Love me for all eternity and think of no one else but me.' My elbows were locked, supporting my upper torso as she hovered over my lap. She was a lone feather falling upon the unyielding stone.With one hand behind her, she guided my cock into the wet, luxurious vice that was her cunt. We took it in increments. A sigh more at home in whispered Nirvana than on mortal tongues escaped her lips as she nestled all the way down. We didn't fuck. We rocked back and forth in a timid motion.As Miyako became accustomed to me once more, she would lean farther back with each pulse until an in and out rhythm was achieved. I took the occasion of her victory to pluck her left nipple into my mouth. Experience had taught me that was her more sensitive one. For several seconds, she fought it before knowledge caught up with instinct, then she loosed her passion.After her vibrations subsided, she rested her body tightly against mine. I still impaled her and she was returning a fraction of that warmth."Do you ever think you will find true love?" she whispered into my ear, in Nipponese. I was drawing my finger through her damp hair as it trailed down her back."As in love one over all others, no," I confided. "Even if I did, I could never admit it.""Why not?" she asked in Mandarin.In French I explained; "My life is a mad race through the forest and I don't know if I am a hound or the stag. I don't dare slow down until I know, and that is no way to repay such devotion.""When do you think the race will end for you?" she moaned softly, in English."I would really like to hold a child of mine. I don't regret my life's path up until now, yet I leave so very little of me behind if it ends soon," I muttered in Nipponese, and then chuckled. "It used to be at the first sign of a pregnancy test, I would panic. The World turns very rapidly."A minute passed as she went from warm to heatedly sensuous."Less talk, more babies," she sacrificed her emotions for my well-being with her oh so naught Baby Metal band voice and questing fingers. How could I say 'no' to that?"I don't think it works that way," I teased."Let's find out." She implored me in NipponeseSometime later, I was lying on my back, Miyako's body extended over mine so that not one precious inch of her touched the cool slick rock surface. Considering our position and location, it took me a bit longer to notice the intruder. I thought she was all kinds of strange. Twin memories and perception joined forces for once.The woman moved through the water, yet she was only hip deep in a place I knew the bottom was three meters below. As she entered our isolated love nest, I noticed she had sent forth not a single ripple in the water. Memory filled in the rest. Her eyes, when her gaze met my own, had that void that comes from a tortured life punctuated by horrors you witness as well as ones you are forced to perform.That was from "me". The electron swarm inside my mind provided another crucial piece of the puzzle. Utukku, phantoms, dead denied entrance to the Nether Realms, trapped between, until some sin had been lifted. The spirit gave me a look of shock, then turned and fled."We are in danger," I hissed to Miyako in Nipponese, before cutting off the lantern.I dove in, angling for the tunnel we'd entered by. I was close enough not to jab my fingers into the stone surface as I clawed my way through. I didn't burst noisily to the surface on the other side. My approach was that of an alligator, slowly letting my head crest the surface so I could look around. No one was in evidence. Miyako was soundless at my side as we scramble to the hiding place of our gear.Miyako held my hand back until she was sure our belongings hadn't been booby-trapped. I had to make quick judgment call: how time critical was this? I went the 'clothes and weapons' route."What is going on?" Miyako spoke quietly."Back there, I saw a feminine Asian ghost and the last time I witnessed such a pained, hopeless look, I was confronting the Seven Pillars," I told her. "Their slave had that same doomed stare.""There are only two things here of value," Miyako made her assessment. "You and the children. You are far more accessible in New York City, so it must be the children." We pressed ourselves tightly to the cave sides when we heard the sound of footsteps coming our way. It was Charlotte, my minder for evening, with her bow notched and ready.Firearms were kept to a minimum after hours, so bows were the order of the day, except for the snipers on the mesa top. My movements must have alerted her. I sat down and continued dressing."Charlotte, the Seven Pillars know we are here, they know the camp is here," I told her."How imminent is the threat?" Charlotte knelt beside me. I didn't know."They must be close, to be making a reconnaissance of the caves," Miyako said with tactical certainty."It was drawn to you, Charlotte, you were out of place, so this thing looked further. Otherwise these caves are irrelevant," she added. Miyako had the mindset of a seasoned professional spy."The cavern and spring have a night guardian," Charlotte countered. "I saw her when I was following you two here."I had on my light bulletproof vest (no shirt), shorts (no underwear) and shoes (no sox)."Let's go check on her to see if she's seen anything," I suggested/ordered.What I had assumed was some sort of bedroll brought by Miyako turned out to be a Ninja Survival pack. This allowed me to weapon up while she dressed up. The amount of time we were taking still ate at my nerves. Charlotte stopped me from heading out first, only to be stopped by Miyako. The ninja slipped out like a cool desert breeze.(Friend, Enemies and those In Between)Thirty seconds later, a plastic BB bounced off my right shoulder. This time, I was leading Charlotte out. No one spoke. We couldn't see Miyako anyway, now dressed in her black pajamas and her face being reduced to just one slit for her eyes. We found the Amazon dead at her post. She was in a cunningly crafted blind not easily spotted from any direction.A quick sweep for 'gifts' left behind revealed nothing, but the corpse yielded plenty. She was shot multiple times with two separate flash and sound suppressed submachine guns. The woman had been alive when we came down and if there had been a firefight, Charlotte would have heard the shots, if not seen them; thus the suppression. The bullet holes suggested a small caliber weapon.Miyako stepped up, held up three fingers. Every piece of the Amazon's gear was still on her. The attackers had shot up her phone box. Wireless communications were deemed too risky so all the outposts had buried land lines. At this point, a few seconds of extra effort stood between the Seven Pillars and success; that and the Goddess Paranoia.Had the assailants yanked up the box and cut the phone line, it would have been rendered useless. Instead, they shot up the device and moved on so that when Charlotte pulled out the cache of concealed goodies, including the spare phone box, we were back in business. As Charlotte got to work switching out the busted for the back-up, I studied our situation.Advanced teams taking out the perimeter guards, and most likely the snipers, didn't make much sense. The camp had 300 highly motivated Amazons. Cutting them off temporarily from their armory and vehicles didn't make any sense, since all Amazons were armed anyway. That left timing. But timing meant nothing if I didn't have the goal of their attack.It came as a double-whammy. The Chinese place a high premium on family and the Seven Pillars had mastered a sadistic art form of turning young foreign women into their concubine/assassins. The Condotteiri would have slaughtered the entire camp. The Seven Pillars would want to kidnap the children, both as current bargaining chips and as future tools.500 girls, 400 could be kidnappable. The oldest would go down fighting with their sisters. How did you get 400 kids out of here? Helicopters? That would be a fuck load of helicopters taking out their team and the children. Besides, helicopters alone couldn't dig them out of their cave and cliff-face strongpoints.Desert, no waterways. That left the road. You couldn't use ATVs, not enough carrying capacity. The smart move would be to have tractor-trailers parked alongside the hard top state road. They would use smaller, more rugged trucks to ferry their captives out to the semis. That suggested some sort of 'cover/support' vehicles.2 half ton trucks with weaponized Hummers providing fire support a la 'Blackhawk Down' and that meant the bridge and the BBQ pit. That objective would solve both of the Seven Pillars problems, moving the main assault group into close contact with the Amazons so the Amazons couldn't organize a defense, and removing their hostages in a prompt manner so they all could be gone before anyone else could react.The Seven Pillars had to have secured the bridge and were mostly likely replacing the missing piers. It was the choke point of their battle plan. Worse for them, it wasn't part of a barricade where they could attrition the Amazon numbers with vehicle mounted heavy weapons. The ditch ran north-south, bow shaped with the arch to the west and was over a kilometer from the camp.The flanks were purposefully strewn with huge boulders that limited traffic to horse and motorcycles, no four-wheelers. They had to have control of the bridge, so that's where I went."Charlotte, I'm going to the bridge," I whispered before slipping out of the blind. I didn't order Miyako to follow me and I was sure Charlotte wanted strangle me for departing from her protective custody.There are four kinds of fights, be they between armies, or individuals. Set-piece (sparring), assaults, ambushes and meeting engagements. I was about to be in the latter one. Meeting engagements happen when opposing forces are set on goals that unknowingly intersect one another. One of the most famous battles in US history, Gettysburg, was a meeting engagement.I was using the bone-dry culvert because we feared the Seven Pillars had replaced our snipers. Miyako was, somewhere else. The enemy commandos used the same conduit to avoid having the remaining Amazon pickets spot them and raising the alarm. I had little doubt that the three men speedily moving south were heading for the grotto and its three inhabitants (Charlotte, Miyako and me).Not knowing that I could both see ghosts and guessed who its demonic masters were, they assumed we were still in the caverns. Me not knowing how this whole ghost-scout thing worked, I assumed that I had a chance of surprising them at the bridge if I moved fast enough. In a final prick of irony, they misinterpreted the role their snipers played in our engagement.They believed that their snipers would alert them if anyone moved on the bridge, ignoring the fact that the snipers didn't have a complete view of the gulch. I was only using the big ditch because I was afraid they had taken out the Amazon snipers and now had the high ground, which turned out to be true. Thank you, Goddess Paranoia.My first tomahawk was in my left hand and my Glock-22 was in my right. My fear of snipers and the bend in the gully saved my life. We literally ran into each other, me and the first 7P soldier. His long barreled Type-05 was pointing past my left, his torso slammed into my pistol, ramming his front armored plate against it as it discharged.The proximity muffled the sound of the gunshot. The bullet failed to punch through his impressive body armor, but the resulting force knocked him down and out. Unfortunately, our shared momentum knocked my gun out of my grasp. My right hand went for tomahawk two. The flattened man's team mates swung their submachine guns my way.Halfway through his shift, a black dart flew out of the western darkness, past the first one, then snapped back. The action caused the hardy thread to wrap around the barrel of his weapon. I couldn't see her, but I knew it was Miyako with her flying wedge with the thread attached. The middle guy was startled and not moving as his training dictated.That allowed me to use him as a shield against the third guy. Right as 7P #2 decided to release his weapon, I kicked him hard into the confused man behind him. Neither man went down, but I still got what I wanted.Guy number three's main weapon was trapped to his right as I rushed his left. Vainly he tried to get an arm up to defend himself. My right tomahawk shattered his forearm at the elbow joint. Only the body armor on the inside of the blow stopped the appendage from falling off. My rational mind was catching up with my instincts.These men had on head-to-toe ballistic body suits with knee guards and solid ballistic inserts for the front and back of the torso. They had on some sort of dull, dark-grey respirator mask which was why the armless guy wasn't screaming his head off. They also had matte black circular ear protections and a type of high tech visor on the ears and eyes respectively.The sole survivor was falling back, drawing his silenced pistol while trying to put some distance between us and find Miyako at the same time. Dummy, tomahawks are designed for throwing. A bit of Amazons indignation was behind that toss. His visor was cut in two as my anger drove the blade 6 cm/2+ inches into his skull.I heard a sharp crack of a rock being shattered. Miyako's graceful flip landed her at my side. I ran to the last victim, put my foot on his chest and put my right hand on the tomahawk's shaft. The guy reached up and grabbed the thigh of the foot on his chest with both hands. Shit, the fucker wasn't dead!

Ada Coleman was head bartender at the American Bar at the Savoy Hotel in London in the early 20th century. She created a cocktail that is still served today, and she's an enduring icon of the bartending industry. Research: The Ada Coleman Project. https://theadacolemanproject.com/about/ Allison, Keith. “Spies at the Savoy Part One.” Alcohol Professor. Oct. 5, 2016. https://www.alcoholprofessor.com/blog-posts/blog/2016/10/05/spies-at-the-savoy-part-one Allison, Keith. “Spies at the Savoy Part Three.” Alcohol Professor. October 14, 2016. https://www.alcoholprofessor.com/blog-posts/blog/2016/10/14/spies-at-the-savoy-part-three “American Bar.” Savoy London. https://www.thesavoylondon.com/restaurant/american-bar/#:~:text=The%20American%20Bar%20first%20opened,World's%2050%20Best%20Bars%202017. Bell, Emily. “Ada Coleman: One Of History’s Most Famous Female Mixologists.” Vinepair. March 17, 2016. https://vinepair.com/wine-blog/ada-coleman/ Bryant, Miranda. “Savoy’s American Bar appoints first woman as head bartender in 95 years.” Aug. 6, 2021. https://www.theguardian.com/food/2021/aug/06/savoy-american-bar-appoints-first-woman-as-head-bartender-in-95-years Haigh, Ted. “Vintage Spirits and Forgotten Cocktails: From the Alamagoozlum to the Zombie 100 Rediscovered Recipes and the Stories Behind Them.” Quarry Books. 2009. Hotel and Restaurant Employee's International Alliance and Bartenders' International League of America. “The Mixer and Server.” Volume 35. 1926. Accessed online: https://books.google.com/books?id=OcyfAAAAMAAJ&vq=adah+coleman&source=gbs_navlinks_s O’Meara, Mallory. “Girly Drinks: A World History of Women and Alcohol.“ Hanover Square Press. 2021. “Rupert D’Oyly Carte Dies in London at 71.” The Gazette. Sept. 13, 1948. https://www.newspapers.com/image/421220764/?clipping_id=50107862&fcfToken=eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJmcmVlLXZpZXctaWQiOjQyMTIyMDc2NCwiaWF0IjoxNzM3NDAwMDEwLCJleHAiOjE3Mzc0ODY0MTB9.mS2TE4P7Mv_3uB3wevRSJpZDPZYy2a-e7eyG-Hk10Ds Saunders, Minott. “Famous Bar Maids Who Worked at Same Bar Twenty Years Without Speaking , Retire.” The Aspen Daily Times. February 16, 1926. https://www.coloradohistoricnewspapers.org/?a=d&d=ADT19260216.2.2&e=-------en-20--1--img-txIN%7ctxCO%7ctxTA--------0------ Styn, Rebecca. “Toast to Ada Coleman, National Women’s History Month.” Chilled. https://chilledmagazine.com/toast-to-ada-coleman-national-womens-history-month/ Sutcliffe, Theodora. “Ada Coleman.” Difford’s Guide. https://www.diffordsguide.com/encyclopedia/2857/people/ada-coleman “Women as Barmaids: Published for the Joint Committee on the Employment of Barmaids.” King Publishing. London. 1905. https://play.google.com/store/books/details?id=B-VNAQAAMAAJ&rdid=book-B-VNAQAAMAAJ&rdot=1 See omnystudio.com/listener for privacy information.

The big question is two or three cubes? Anything more and as Sinatra said, you're ice skating. www.cocktailnation.net Walter Wanderly - The Girl From Ipanema Miles Davis - Blue in Green Anita O'Day - Star Eyes Neal Hefti - New Home Up-A-Stairs Floyd Cramer - A Man and a Woman  Doris Day - A Faded Summer Love Johnny Hartman - Stairway To The Stars Evan Drybread - Blackball Johnny Greenwood - Spencer Piano Bar Specialists - Venice Piano Bar Music Chet Baker - Hollywood Tonight Martin Denny - Cool Anne Phillips - Lonelyville Cannonball Adderly - Love For Sale Lola Albright - He's My Guy Jackie Gleason - Mysteriouso

In this episode Coach Sam Webber aka Archer Almighty had newly signed Oklahoma Kings Big Guard Kavon Key

In today's episode, Bex Scott shares vintage advice and tips for the retro homemaker from “The Homemaker's Encyclopedia - 1952” book that she recently acquired. Featuring of-the-time shopping advice, meal ideas, kitchen planning suggestions, and more, this is a genuine blast from the past glimpse into the housewife's day-to-day mealtime expectations. Join Bex for a trip into the past and learn some new (old) ways to shop and cook to please your family. “The Homemaker's Encyclopedia -1952” includes such chapters as “Marketing Know-How”, “Different Items You Can Stock in Your Larder”, and “How Much Is Enough”. The author encourages women (the target audience for this book since it was women, the wives and mothers, who did all the grocery shopping, meal planning, and cooking in the 50s) to be unafraid of experimenting with “new foods, new recipes, and new ways of cooking”. She maintains that careful planning will enable women to provide balanced nutrition and budget-conscious meal preparation for their families. Bex also shares an amusing section on grocery store etiquette (including the gem “Dogs must be left outside, but children must often be brought inside”) and specific kitchen design shapes that maximize efficiency in prep and service. For lovers of vintage, retro cooking ideas, and amusing throwbacks, this episode is a must-listen. Resources discussed in this episode:“The Homemaker's Encyclopedia 1952: Food-Buying and Meal-Planning” photo—Contact Rebecca Scott | Pyrex With Bex: Website: PyrexWithBex.comInstagram: @pyrexwithbex—TranscriptBex Scott: [00:00:02] Hey everybody, it's Bex Scott and welcome to the Pyrex with Bex podcast where, you guessed it, I talk about vintage Pyrex, but also all things vintage housewares. I'll take you on my latest thrifting adventures, talk about reselling, chat with other enthusiasts about their collections, and learn about a bunch of really awesome items from the past. Subscribe now on Apple, Spotify, or wherever you love listening to podcasts so you don't miss a beat. Bex Scott: [00:00:31] Hey everybody, this is Bex Scott and you are listening to the Pyrex with Bex podcast. On today's episode, I thought it would be fun to go through a newly acquired book that I have called The Homemaker's Encyclopedia Food Buying and Meal Planning. Now this beauty is from 1952, so it is exactly what you might expect. The content is all about the woman being at home being the homemaker, the man going out and working his 9 to 5 job and coming home to his children and his wife being ready to serve him his meal and for him to relax with a drink in his hand. And I wanted to read some excerpts of this book to you because it was honestly very entertaining to read and to just note how different times are now than they were before. In my household right now my husband does all of the cooking. I like to do the cleaning. We both work and we both equally contribute to raising our three kids, and it was just really interesting to read through the difference in how they used to do things. And I know a bunch of you can probably remember this from your childhood, maybe your parents. That was the dynamic for them back in the 50s, and it would just be interesting to hear your take on things in your memories of how things were. Bex Scott: [00:02:11] So I wanted to start off by going through the introduction, because I believe that this gives you, as it says, a good introduction to this interesting book. So it says "Every homemaker is conscious of the need to try to get the greatest value for the money she can spend. How to do this while still continuing to provide meals that are nutritious and varied, is the subject of conversation whenever good housewives get together. Books such as this can be of great help. In an interesting fashion with easy-to-follow suggestions, the author ranges over the fields of marketing and menu planning in an effort to help you in your daily program". Now, when they say marketing, this is kind of embarrassing because that's my field of work. I'm in marketing. And when I read that, I was really confused about what they were talking about. Marketing is actually going to the supermarket. So yeah, that was an interesting enlightning fact for me. "While keeping the main objective in view, that of securing the most nourishing foods at the prices you can pay, she nevertheless succeeds in proving to the reader that this branch of homemaking need never grow uninteresting or monotonous, just as the meals you serve need never become dull for your family. The willingness to experiment, to try new foods, new recipes, and new ways of cooking should be part of every housewife's equipment. In many an old-fashioned American household, the food followed an unvarying pattern: a roast on Sunday, hash on Monday, chowder on Friday, beans on Saturday, or whatever". Or whatever. "Before the family entered the dining room, they knew exactly what would be on the table". Bex Scott: [00:03:58] Growing up, we had roast every Sunday and that was honestly the best day of the week for me. My mom's roasts, they were amazing. And when we go back home to visit with them, my mom still likes to make a roast for all of us when we get together. "Most younger women are more flexible than the old-time cooks. They are learning some of the secrets of using unusual flavor through spices, herbs, and sauces to borrow from other nations some tricks of applying imagination to the food they serve their families. American menus would be the poorer without Swiss and Italian cheeses, Hungarian goulash, French and Vienna breads, chili con carne, chow mein and chop suey, Irish stew, frankfurters and sauerkraut, England's plum pudding, or whatever your particular favorites happen to be. Bearing this in mind, you need never be afraid to experiment or pioneer in foods or methods. In this book, along with practical advice on efficient shopping techniques, cooking shortcuts, and dollar stretchers, you'll find a view of meal planning as a family affair. To many women, marketing and cooking is a burden because they do all of it alone. The author suggests ways in which the other members of the family can help. Father with the marketing, the children in preparing meals and helping to serve them. Making these projects a part of your family's life seems a practical application of homemaking. That art, which is, in the last analysis, the most important profession open to any woman". Bex Scott: [00:05:28] So now we get into the good stuff. So we've been introduced to the book, know a little bit about it, so part one is meal planning. "Number one, a good meal doesn't just happen. The experienced traveller knows that the success of a trip depends on thorough, beforehand planning. Just so homemakers whose meals get consistent rave reviews from family and friends will tell you that a good meal is made at the meal planning desk rather than at the cook stove". And there's a nice picture of a woman sitting at her meal planning desk, and it says, "when you plan ahead, you can relax and enjoy meal times too". I can tell you that my husband doesn't have a meal planning desk, but I'm going to ask him now if he would like one, and I'll let you know what he says. Okay, so it says, "and while impromptu meals can be lots of fun once in a while, a steady succession of haphazard conglomerations tells its story in flurry and worry, not to mention the added expense which substitutes for proper planning. Your family will probably be most interested in how the food looks and tastes, and in whether you are calm and cheerful or cross and worn out when you join them at the table". I can tell you that our two sons could care less what the food looks like. They are more interested in how it tastes and how quickly they can consume it. "You, on the other hand, will be equally concerned with balancing the budget and the nutritional scale, for you know that the actual health of your family is dependent upon the meals you serve. Every smart woman knows that you can lead a husband to vitamins, but you can't always make him eat". That is something that I have never heard before. "This holds true of children as well and harping on food values usually creates eating problems rather than converts to balanced nutrition. When you plan ahead, you can relax and enjoy meal times too, secure in the knowledge that you are giving your family food they need in ways they enjoy it, with a maximum of economy and a minimum of work". Bex Scott: [00:07:39] And then it goes into "four ways to help you turn meal planning from a hand-to-mouth operation into a pleasant and worthwhile habit". Next up, this is a little pull quote that I had to share with you guys. It says "Entree, usually a made-up dish of an unusual food". So if anybody ever asks you what an entrée is, please be sure to use this definition. Okay next up we have the elements of a successful meal. "When you get right down to the business of meal planning, you must remember to coordinate a number of other factors with your four menu factors of: number one nutrition values, number two economy or money-saving, number three efficiency or time and effort saving, and number four" is my favorite "honest to goodness pleasure in eating". That's why I eat. Not to survive. I eat to enjoy and experience the pleasure in eating. "So you may want to introduce new foods, provide an invalid diet or entertain company on a budget. You may decide to streamline the family's collective waistline through a high-protein but low in calorie diet. Or you may yearn to cut down on dirty dishes and utensils so as to have more time for after-dinner fun with the family. And don't think for a moment that to do all these things, you're going to have to sacrifice personal or family preferences and foods, or throw out the window sectional or national ways of eating that are dear to your heart and traditional in your family. Actually, whatever you want to accomplish through your meals, within reason, of course, can be yours if you plan it that way and then follow through to the best of your ability". Bex Scott: [00:09:27] Next, it says "nutrition needn't be complicated. Once upon a time, you may have worked your way through a school course on home economics. Remember the complicated charts of vitamins and minerals, the graphs of calories and carbohydrates, and the mystic terms you studied? It was all very complex, and you may or may not have absorbed enough to apply to your own food problems when you set up housekeeping. Today, a very simple and pleasant formula has been devised to help you see that your meals are going to nourish your family by supplying the foods and food elements that are needed for good health. You don't have to worry about each individual vitamin and mineral. Instead, you follow the basic seven food group outlined here. And if your family eats the suggested number of servings from each group, you can rest assured that their food needs will be well supplied". Bex Scott: [00:10:17] Next up we have "Part two, marketing know-how", not the marketing I thought it was. "How to shop: attitudes and ideas. With the caveman, getting food was a matter of tracking it down, whacking it over the head, and dragging it home. It was dangerous, yes. Monotonous? Hardly". This is a good intro. It's a solid start to this chapter. "Today, the getting of food or shopping is much simpler, yet much more complex. While the caveman never had an opportunity to choose from the marvellous array of foods to be found in the modern market, neither did he have to cope with nutrition or decide which of 65 varieties of vegetables was the right one for him". Man, times are tough for those cavemen. "Small wonder that today's homemaker finds shopping such a challenge. With so many things to choose from, how is she to know which foods were stocked with her in mind? Actually, marketing can be a job in which the whole family takes part. Once upon a time, men played a large role in buying the family food in this country. Then it became exclusively the woman's province. Today, Dad is not only bringing home the bacon, but buying the groceries too, especially on weekends. Current figures show that at least 25% of the groceries in this country are bought by men. And if you can make shopping a real family project by getting dad and the children into the act, you'll be doing a real educational job as well as making fun time for something that might be just another chore". Bex Scott: [00:11:47] Okay, here are the "certain fundamental things to remember in shopping. Choose the right store. Some books on food give glowing descriptions of the joys of searching out rare spices and unknown foods at little shops, buying bread here, meat there and cheese somewhere else, and so, on until you've been all over town assembling your groceries. And indeed, this is the way that housewives in many other countries have to shop. But in the United States, the large market with every kind of food possible assembled and spread out in orderly rows containing everything plainly visible and clearly marked, has become such a tradition that few families would know how to operate without it. Here you see women in mink pushing carts next to women in shabby coats, all bound together in an effort to get the most for their money. Certainly, there are not many women who would deliberately spend enough time or shoe leather to shop item by item in different stores. One big factor that has played a part in the growth of such large markets has been the fact that with their cash and carry policy, and with everything arranged for self-selection and self-service, your food dollar really goes for food, not for service. On the other hand, the smaller grocery stores make up in service what it lacks in savings. Just be sure that you really need credit, telephone shopping service, and delivery, before you become a steady customer at such a shop, for you may be sure that you pay for these services and added food costs, and this is only fair for it costs your grocer extra to provide them. If you're working or there is a new baby or illness in your home, or you are far removed from any shops, then the telephone shopping and delivery service may be a necessity for you. But even then, you'll be wise to try to arrange an expedition to the nearest market once every week, or even every two weeks, to stock up on staple items and canned goods". Bex Scott: [00:13:40] We definitely do that. We go to Costco, I think, at least every two weeks, sometimes every week. We're big Costco people. "The fancy grocery or delicatessen has its place in the shopping scheme of things, but is not for you on a budget. Fine hothouse fruits or deluxe foods are grand as an occasional treat, but don't belong on your regular shopping list. After all, the most expensive food is not necessarily the most nutritious. The delicatessen stays open long hours and can be a lifesaver if you happen to forget something". Next up, they talk about shopping in person if possible. "This is the only sure way of getting what you want and what you need, particularly in regard to meats and vegetables and fruits, where real saving or waste is involved. When you are shopping in a market, remember to mind your manners. Small children and dogs are a nuisance. Dogs must be left outside, but children must often be brought inside". Interesting. "Don't put babies into the push carts unless the store provides a special kind which has a place for baby. Don't let your toddler run wild through the sections. Not only is it most annoying to others, it can be dangerous if he pulls stacks of cans down on top of his head. And if your older child feels the need for action, keep him from ramming the push carts into others or from working up speed on the curves around the canned goods by giving him a job to do, such as keeping track of your checklist. Don't block the aisles with your basket while you talk with a neighbor. When you get in line, don't keep others waiting by scrambling back for one more item. And don't try to force your way ahead of others who were there before you. Shopping in a regular store also calls for manners. You may have been a customer for years, or you may be a real favorite with your butcher. Still, you can wait your turn pleasantly and without engaging service personnel in conversation at a time when they should be concentrating on other people and their orders. Don't ask for more than one delivery a day, and don't telephone for service just a few moments before closing time". Bex Scott: [00:15:53] I want to go back to the dogs must be left outside, but children must often be brought inside. Okay, next up we have a section about different items that you can stock in your larder. My favorite one is cheese. I love cheese, I could eat cheese all day, every day. And one of my favorite memories was when I went to the grocery store with my parents, and I think this was the first time my dad had ever been to the cheese section, because he couldn't believe what he was seeing. He didn't know there were so many different types of cheese, and I think my mom and I went off to do the grocery shopping, and my dad stayed in the cheese aisle the whole time, just trying to figure out what each of them were. So this section reminded me of that memory. So "cheese comes in a bewildering variety of types and forms, domestic and imported, and for a great variety of purposes. It is, in its less exotic forms, a very economical source of protein, and supplies vitamins and minerals too". These are all really great reasons that I like to tell myself when I overeat cheese, that I am getting all the vitamins and minerals that I need for my body. "There are three general categories used for convenience in classifying cheese: soft, semi-soft, and hard. Many cheeses are available in each group. Usually, cheese is a matter on which you wax enthusiastic or are content to stay with 1 or 2 mild favorites". I think my dad would probably fall into the wax enthusiastic category after that grocery shopping trip. "Gourmets are conscious of slight variations in flavor and traditionally favor the imported cheeses or used to. For recently, very fine cheeses have been made in the Western Hemisphere. If you are a cheese lover, you may have the attitude that processed cheese is only for cooking. It is not only an excellent melting cheese, but for the average family provides very good eating. In addition, processed cheese can be kept on the pantry shelf for emergencies. The larger-sized packages are usually more economical. Cheese spreads and mixtures can be bought in jars and are convenient for party occasions, if a bit more expensive". I also love a good cheese in a jar. Cheese Whiz on toast is great and when I was pregnant with our daughter, Kraft singles were my number one craving. So that is a very strange piece of knowledge about me. Bex Scott: [00:18:26] Okay, number ten is "how much is enough? Estimating amounts can throw the inexperienced housewife into fits". Fits, huh? "Everyone has his own classic example of the bride who tried to buy potatoes by the piece, or thought that a pound of rice was barely enough for four people". I don't know that we do have those examples. Okay. "To save you from the experiences that are supposed to teach you, but usually just make you suffer, or to refresh your memory and serve as a handy reference guide, here are some hints on amounts to buy for each serving. How much meat to buy for dinner? How many servings will come from a pound of fresh beans? A number two and a half can, or a frozen package. The food shopper, with an eye to thrift and good management, learns to buy carefully just what she can use", and then it goes into different amounts for what you should need for cooking, which is actually kind of handy. Bex Scott: [00:19:24] Next up we have "Storage, preparation and serving: kitchen convenience. Your kitchen is the room in which you spend many of your waking hours. Therefore, you want it as attractive and cheerful as possible. Because everything in it comes in contact with your food, you want it as sanitary and easy to keep clean as you can make it. Those things are important. But to you as a cook, the prime consideration in a kitchen is efficient and helpful arrangement so that everything is where you can find it and use it quickly and easily. The less stooping, bending or stretching, the better. The more working and storage space, the happier you'll be. Good ventilation and adequate lighting, both in the center of the room and again over each working area, are of primary importance. A posture stool or chair will let you relax for the many jobs which can be done just as well sitting down. Basic kitchen arrangement. There's a pattern to kitchen arrangement, or at least there's supposed to be. Ideally, a kitchen has lots of wall space and little floor space. It is not a corridor from the front of the house to another room or outside, and the walls are not broken up with lots of doors and windows. It is three basic work centers. The storage area around the refrigerator which should be nearest the back door, the preparation department which is the sink with workspace on either side, and the cooking and serving section, which should be nearest the dining area so that food can be put right on the table while hot". Bex Scott: [00:20:49] "The U-shaped kitchen is usually considered the most efficient. Here your equipment is grouped on three walls and you have few steps between your three work centers. The L-shaped kitchen is next in preventing waste motion. Space along two walls is provided for the equipment, and often the portion remaining can be made into a dining area, business space for your desk and cookbooks, or play space for the children. The two-wall or corridor kitchen can be as efficient as a ship's galley, unless it's a passageway to the back door. The one wall or Pullman type kitchen is convenient for use, but usually lacks adequate cupboard space". Bex Scott: [00:21:28] Next up we have "Seasonings, salads, sandwiches, and serving. Some women have a gift for turning out flavorful meals with the hot things hot and the cold things cold, with interesting contrast and textures and tastes, and served in gay and colorful fashion. Others serve the very same meal just as well cooked, to be sure, yet so dull and uninspiring". I think if I cooked for my family, I would probably fall into the dull and uninspiring category. Which is why I love that my husband likes to cook because he is great at it. I remember one time I made my mom's meatloaf recipe for our kids. I loved the meatloaf. I thought I did it right. But I think that was the last meal I attempted to make for them, because I was so crushed that they didn't like it that I probably, I don't think I made anything again after that except for baking. I love baking, so cakes and banana bread and all that kind of stuff. So it says, "what is the secret? Well, one thing is the matter of proper seasonings. You may have a shelf full of neat little spice jars and herb containers, yet how often do you use them and do you really understand how and when to use them? And what about seeds, poppy seeds, sesame seeds, and the many other kinds? How about the different flavors you can achieve by using different vinegars and cheeses? Have you tried wines in your cooking efforts?" I've tried drinking the wine while I cook. That's great. "In general, how well developed is your sense of gastronomic curiosity? Are you willing to experiment, to try new ways of cooking your old favorites, and to offer your family new tastes occasionally? If you can answer yes to most of the above questions, then your flair for interesting meal-making is well above average. If you say no to too many of them, try to widen your scope of activities by experimenting more and investigating new products". Bex Scott: [00:23:26] "Meal time coordination. Chilled plates and chilled ingredients for salads. Hot plates for hot foods. These are part of getting the meal to the table in attractive form. For no one cares to eat lukewarm salad or meat in lukewarm gravy. Basic preparation and meal planning often come to grief at this point, for as much organization is needed at the moment of cooking as at any other point in meal making. Go back to your basic arrangement of your kitchen for real efficiency. The fundamental idea was to establish a traffic flow from storage to preparation to cooking, so that no time was lost and that food could be gotten to the table right from the stove. Somewhere in the traffic flow, you must be operating as a thinking director. You must have the ability to look at your menu and recipes, decide which foods must be prepared when, and then see that cooking time is so handled that your meat and potatoes are ready at the time that your salad is prepared, dessert ready, and the table ready and waiting. Experience and actual one, two, three planning are the only way to develop the ability to coordinate a meal perfectly". Bex Scott: [00:24:33] Last in this amazing book, we have a section called Camouflage Ideas. I had to read this because I didn't know what they meant, and I really needed to know what camouflaging was. "Sauces, stuffings, relishes and other accompanying dishes are methods of camouflaging either the shape or taste or amount of the foods you are serving. Sauces are valuable because they contribute to the food value and appearance of foods, and add flavor and moisture to those that need it. Good sauces are perfectly blended, smooth in texture, have no lumps, and are neither too heavy nor too thin. By serving leftover vegetables and meat in such forms as au gratin", that's not how you say it. I apologize. That was terrible. "or a la king, you create a whole new flavor treat, and make company fare out of icebox items that otherwise wouldn't stretch. Stuffings may be used to add flavor and to extend a basic food that is in short supply. Don't forget that you can stuff many forms of meat as well as poultry and fish. Remember that stuffing is meant to be a mixture with variations of seasonings. It should be neither too dry nor too moist. Relishes in accompanying dishes like dumplings, Yorkshire puddings, and cranberry sauce are excellent for bringing out the flavor of other foods". Okay, that wasn't as bad as I thought. When they said camouflage, I had pictured in my mind what we do to get our toddler to eat vegetables by hiding them inside of fruit purees and disguising things. So not as bad as I thought. Bex Scott: [00:26:15] Okay, well, I hope you guys all enjoyed this little trip into the 1950s of food buying and meal planning, and maybe you learned a thing or two that you can apply to your kitchen or your marketing. I know I sure did. I'm going to be passing many of these tips off to my husband, for sure, and maybe we'll even have him on a next episode to give his input on this amazing book. So feel free to find me on Instagram @PyrexWithBex. Shoot me a DM, give me a follow, and I will see you next time. 

Calling all building automation professionals! Are you ready to unlock deeper insights into chilled water systems and elevate your expertise? In this episode, we dive into air-cooled and water-cooled chillers, revealing practical concepts that will refine your control strategies and enhance system performance. Whether you're troubleshooting HVAC systems or designing sequences, this episode delivers knowledge you can immediately apply. Key Topics Covered The core principles behind the refrigeration cycle and why they matter in control sequences. A closer look at the differences between air-cooled and water-cooled chillers. The critical role of lift and load in achieving chiller efficiency. How system enable states and sequence flow simplify troubleshooting and programming. A sneak peek at advanced concepts like multi-chiller control and bypass valve strategies.

What if the infamous question, "Where do you get your protein?" is actually a myth in the plant-based world? Join us as we explore this provocative topic and uncover the truth behind vegan protein sources, drawing inspiration from Ved News' enlightening article, "15 Unlikely Vegan Protein Sources." If you're curious about how to maintain adequate protein levels on a vegan diet without relying solely on tofu and lentils, this episode is your go-to guide. We break down the USDA's protein intake recommendations and explain how they might shift for athletes, pregnant individuals, or those with particular medical needs. Plus, we debunk the long-standing myths around protein deficiency in developed countries and tackle how a balanced vegan diet fulfills all essential amino acid requirements.Get ready to rethink everything you thought you knew about plant proteins! We demystify the notion of complete versus incomplete proteins and offer practical advice on how to effortlessly meet your protein needs by simply eating a variety of plant foods throughout your day. Remember the classic rice and beans combo? We assure you that stressing over protein combining at every meal is a thing of the past. Whether you're a seasoned vegan or just exploring plant-based eating, this episode is filled with practical tips, myth-busting insights, and encouragement to help you confidently embrace a plant-based lifestyle.Support the show✅ Support my work on Venmo , Yappy or PayPal✅ Check out my Linktr.ee

Nissim Black Concert & Flow - JTLV - Thurs 12th Dec @ JTLV - #nissimblack #jtlv DM #unitybookings https://unityinspireprojects.com/musicians/ Unity Marketing​ - We look forward to marketing your brand, company, organization, and program. Please WhatsApp at +972505305002 or email UnityInspireProjects@gmail.com and let's do #UnityMarketing together. https://unityinspireprojects.com/contact-our-unity-team/ Artists DM https://unityinspireprojects.com/musicians/ Speakers

Could your favorite snack be silently sabotaging your fitness goals? Recent research from the Radiological Society of North America's annual meeting reveals a hidden threat to your muscle health and mobility: ultra-processed foods. These convenient yet cunning snacks may be causing fat to infiltrate your muscle fibers, undermining your strength and potentially leading to conditions like knee osteoarthritis. Even the most disciplined gym-goers and diet-watchers aren't safe from the sneak attack of these addictive combinations of sugar, fat, and salt. We break down the science behind these findings and equip you with practical strategies to resist the allure of ultra-processed foods, from making smarter choices at the store to embracing healthier snack alternatives.But it's not all bad news—there's hope in whole foods. We share tangible tips to help you weave more nutrient-dense options into your daily routine without feeling deprived. Meal prepping becomes your ally as we guide you through preparing veggies and grains in advance, paving the way for a flexible and fun "build your own meal" system. With ideas for delicious, easy recipes like roasted veggies and smoothies, we emphasize the importance of progress over perfection. Small steps toward incorporating whole foods can lead to profound impacts on your health, setting a strong foundation for a thriving future. Join us as we chart a path toward a healthier tomorrow, one meal at a time.Support the show✅ Support my work on Venmo , Yappy or PayPal✅ Check out my Linktr.ee

Chilled, laid back and understated is the vibe this week as Gary brings you plenty more great music from the world of bagpipes.PlaylistBeolach with Kilts on Fire from All HandsMike Katz and Alasdair Whyte with Let the Bottle Circulate from Best SetsBob Worrall with Bruce Gandy's Farewell to the Iron Horse and Haligan Street from An Evening of ChampionsBenedict Koehler and Hilari Farrington with Standing Abbey and Fairy Queen From Live at the Pipers' Gathering 2006Iain MacInnes, Mairi Campbell and Fiona Hunter with Helen of Kirkconnel Lee from ReclaimedFin Moore, Sarah Hoy, Mike Vass, Andrea Beaton and Amèlie Larade with The Dance Set Live From Celtic Colours Live Volume 4Vicki Swan and Jonny Dyer with The Willows and the Three Ashes from Scatter PipesLincoln Hilton with Altera Terra from Me and My ChanterSupport the show

F' Ryan Reynolds and Hugh Jackman for getting ‘Bye Bye' stuck in my head. (Deadpool and Wolverine) Ever wanted to drink mayonnaise? Chilled ‘drinkable mayo' was launched in Japan. PongBot uses AI and robotics and is getting tennis nerds excited. Mall in high-end L.A. area is charging a butt load for kids to see fictional character Santa. Colorado Buffaloes head football coach, Deion Sanders, extended an olive branch to tainted reporter, Sean Keeler, during the end of the regular season press conference. Keeler declined to interact, and it set social media on fire.   MAILBAG: Is it me or is the Mahomes/Reid Bundlerooski commercial Cringe AF?

What can the Blue Zones teach us about living a long and healthy life? Join us as we promise to uncover the secrets of these extraordinary regions, where centenarians thrive on diets rich in plants and low in meat and dairy. Our conversation unpacks the nine lifestyle principles that guide these communities, giving you a roadmap to boost your health and happiness. We highlight the power of whole, minimally processed foods like beans, lentils, and nuts while drawing connections to modern science on heart and cognitive health. A shift towards such a lifestyle might just be the key to a longer, more vibrant life.Venturing further into the episode, we shine a light on quinoa, the sacred grain of the Incas, also known as Chisaya Mama or "mother grain." Discover the rich history of quinoa, from its suppression by Spanish colonizers to its resurgence as a modern superfood. We explore quinoa's unique nutritional benefits, including its status as a complete protein source. This episode is a compelling blend of ancient wisdom and contemporary health insights, offering you a fresh perspective on how the past informs our present quest for wellness. Tune in for a fascinating exploration of how these time-tested dietary principles can enrich your life today.Support the show✅ Support my work on Venmo , Yappy or PayPal✅ Check out my Linktr.ee

What if the key to solving world hunger lies in a tiny seed masquerading as a grain? Join us as we uncover the extraordinary journey of quinoa, a pseudograin with ancient roots and modern superpowers. From its sacred status among the Incas to its prohibition by Spanish conquistadors, quinoa's history is as rich as its potential to nourish our future. We take a closer look at its resilience, its ability to flourish in harsh conditions, and its sustainable qualities, like having one of the lowest water footprints in agriculture. Discover how quinoa's genetic secrets are being unraveled by scientists like botanist Mark Tester to boost yields and enhance flavors, further cementing its role as a global superfood.Prepare to be amazed by the culinary versatility and nutritional powerhouse that is quinoa. Whether you're a seasoned fan or a curious newcomer, this episode promises to broaden your quinoa horizons with insights from the latest article by Ved News. We'll explore the diverse varieties of this pseudograin, including the popular white, red, and black quinoa, and share why it's cropping up in kitchens across the globe—from South America to Europe. As we highlight its potential in addressing global food security challenges, you'll gain fresh inspiration and practical ideas for incorporating this resilient grain into your diet. Don't miss this enlightening discussion on why quinoa could be a beacon of hope for a sustainable future.Support the show✅ Support my work on Venmo , Yappy or PayPal✅ Check out my Linktr.ee

You're listening to Bardtenders!  In this episode of "The Mixing Glass", Wendy Hodges joins us to talk about the upcoming ELEVATE Conference in Lousiville, Kentucky taking place from October 20-23rd 2024. We also talk about her career in bartending, ballroom dancing, British pubs, and how all of those things come together to lay the foundation for Wendy's amazing career! ------------Wendy Hodges is a professional bartender with over 30 years of experience in the Food and Beverage industry. Her current role as the National Director for the Chilled 100 with Chilled Magazine keeps her up to date with current trends and products in the industry. Wendy works with clients, bartenders, sales teams, editorial, and outside marketing agencies managing cocktail and article submissions and project management for partner brands. She plans and executes virtual and live events with bartenders in markets across the nation. In her current role with Chilled, she is also the liaison for the Chilled 100 Brand Ambassadors and the magazine. With an impressive history of cocktail creation, planning and executing marketing campaigns and events, Wendy continues to maintain a presence in the beverage community.------------Don't miss out on any of the action!  Head to www.bardtender.com to stay up to date with all of the Bardtender content, find resources for mental and physical wellbeing, get access to education materials, and check out what all of our bards are up to! 

How a leisurely Arts and Craft lesson can lead to many other teaching opportunities in a lovely calm inclusive environment.

Many chilled soups, including some of today's "politically correct," scaled-down chilled soups, are often made with some cream. Here, though, is one without a drop, with no fat to speak of at all, in fact. Cucumber and yogurt star here, and when combined and chilled until icy, they make for a wonderfully refreshing main bowl or starter with just the right crunch and flavor for the dog days, whenever they occur. And while chilled soups, in general, are easy on the cook, this one should not be prepared way in advance of serving. It will become watery. Cucumbers are about 95 percent water, and there is water in the soup as well. In short, make, chill as directed, serve, and enjoy.

If you grow zucchini in your garden and are looking for ways to use up the proverbial bumper crop, this recipe is an excellent place to start. It is elegant and easy to prepare on a hot summer's day. The basil mascarpone cream lends a luxurious note. For maximum flavor, be sure to bring the cheese to room temperature before adding the herb to it.When you are entertaining, Wild Rice and Roasted Corn Salad make a fine accompaniment and look especially appealing with this soup.

Your whole house will turn into a Middle Eastern spice bazaar when you toast all the seeds for this soup. What you are doing, of course, is making your own curry powder something that is not only intensely aromatic but also instructive in that it enables you to customize the blend to your own taste. This soup, with its golden color, looks great served in white bowls. Clear mugs work very nicely, too.

Here is the perfect soup for a warm fall evening, after a day of apple picking or a visit to a country farmstand. You can garnish this silken soup with finely shredded smoked ham, if you like. With a vegetable or green salad and toasted walnut bread, you have an easy menu for a Sunday night supper that asks almost nothing of the cook at the last minute. There is a lot to be said for the simplicity of serving chilled soup.

I'm VERY excited to have a special guest, Lindsy Trotter, on the podcast today! Lindsy has become one of my ‘business besties', and someone I've loved getting to work and connect with on a deeper level. Our paths have crossed in multiple ways this year; she joined one of my masterminds + we both joined Suzy Holman's mastermind, and we have a LOT in common (kind of feels like we have the same brain). Like so many of us, Lindsy has dealt with perfectionist and overachiever tendencies, and she loved checking ALLLL the boxes. As an ADHD entrepreneur who's an Enneagram 3, she had accomplished so much already, but was not feeling fulfilled in her business. She was struggling with what to do next, and had multiple signs telling her that something wasn't ‘right' in her business, with her health, etc.Ultimately, she knew she needed to slow down, ‘unplug' more, and make some drastic changes in her life. Now, Lindsy has a renewed sense of excitement for her business and what's to come - she's truly FLOURISHING!In this episode, we cover:Lindsy's journey from teacher to entrepreneur, and the full-on ‘hustle and grind' mode she was in as she built her businessWhen you're misaligned/don't know what's next in your business, and feel like ‘burning it down' is all that's left to doWhy therapy and ‘feeling your feelings' isn't necessarily fun or enjoyable, but is crucial when you're ready for the next chapter in your lifeLindsy's upcoming course + what she wishes she better understood her first year in businessHow ADHD has impacted Lindsy + how she shows up in businessBe sure to hit subscribe so you never miss the latest episode!Find the complete show notes here: https://emilyreuschel.com/116-morning-sun-entrepreneurship-with-adhd-and-burning-it-down-with-lindsy-trotter/ Connect with Lindsy:Get on the waitlist for Lindsy's upcoming course HEREFollow on Instagram @lindsy.trotter and @chilledfreezermealsCheck out her websiteConnect with Emily:Follow on Instagram and FacebookJoin my email listCheck out my websiteConnect with on LinkedInSome links referenced below are affiliate links which means I may receive a small commission at no extra cost to you. Thank you for your support! Resources & Links:Get $20 off your first $80 or more Chilled order with code EMILYGather in Growth Sponsorship Inquiry

You're listening to Bardtenders!  In this episode of "The Mixing Glass", Danny Posey discusses the struggle and strategies for success in working in small U.S. markets. Danny also talks about ways to connect with other professionals in the hospitality industry to help grow your career and advance your education! Danny Posey has been in the hospitality industry for 17. Danny started his journey in the industry working at a big corporate chain restaurant and since then has worked as a server, bartender, beverage director, manager, and training lead.  Danny has always loved bartending and has recently been back behind the sticks making cocktails and pouring libations for guests in Rogers, Arkansas. Danny has also entered many cocktail competitions thanks to our friends at Chilled Magazine; He hasn't placed yet, but he looks at these competitions as learning opportunities to fine-tune his skills and learn new techniques. NW Arkansas is a small market, with limited networking and educational opportunities for the industry (for now…) so for the last two years Danny has been trying to attend every possible opportunity out of state (and even one international trip) he can find, including Bar & Restaurant Expo, BCB, Tales, Portland Cocktail Week, etc.  Danny has also been working with Chilled Media to build an established Chilled 100 group in Arkansas to help connect people and grow their abilities as well as hoping to reignite a USBG chapter.You can find Danny at Local Lime in Rogers, AR, a Baja-Cali mex concept that uses fresh, local ingredients both in the kitchen and behind the bar where Danny is the bar manager and runs the beverage program there. You can also find Danny on social media at @drinkwithdanny ----------Don't miss out on any of the action!  Head to www.bardtender.com to stay up to date with all of the Bardtender content, find resources for mental and physical wellbeing, get access to education materials, and check out what all of our bards are up to! 

Chilled rice pudding with whiskey peach compote 200g pudding rice 400ml double cream 100ml whole milk 150ml Greek style yoghurt 1 teaspoon vanilla paste 100g castor sugar Place the rice, 300ml of the milk and sugar in a pan and cook, stirring frequently until rice is soft – about 25 minutes. Turn into a bowl and cover the surface with cling to prevent a skin forming. Cool and then chill. Whip the remaining cream and fold into the chilled rice with the yoghurt.Whiskey peach compote 4 ripe peaches 50g butter 50g soft brown sugar 75ml whiskey Bring a pan of water to the boil and have a bowl of iced water on the side. Score the top of the peaches and place in boiling water for 10 seconds and then transfer to the iced water. Peel the peaches, cut in half, remove stone and cut into 1cm dice. Cook the butter and sugar in a frying pan until the sugar starts to melt. Add the whiskey and peaches and cook until caramelized and coated with the sauce. Spoon the rice pudding into bowls and top with the peaches.

Wine is not allowed to be fun or festive. California wants to chuck out self-checkout. Champagne lightens up. Walkathons are all the rage in Prosecco country. These are the news stories we're following this week on The Four Top. 

Tom is feeling Magnificent about tech and Molly sees our cyborg future. Then Tom finds a cool thing about coffee, while Molly brings a fan from Europe.LINKS:Chilled CoffeeThe PatchFans Hosted on Acast. See acast.com/privacy for more information.

Nava Atlas is an American cookbook author and illustrator known for her work on the groundbreaking and inventive “Vegetariana” and her “Vegan Soups and Stews For All Seasons,” now in its fourth edition.Truly a pioneer in the culinary world, activism, literature, and art, Vegetariana first hit bookshelves in 1984. Now, 37 years later, Nava's premier work encompassing recipes, food lore, and imaginative illustrations has been reborn for a whole new generation of compassionate cooks.Nava's “Vegan Soups and Stews For All Seasons,” features 120 Vegan Soup and Stew recipes that have been tried and true over the last 25 years. Nava's vegan chicken noodle soup is one of her favorite recipes from the book. Here is the recipe from her blog, The Vegan Atlas and make sure to follow her substack newsletter at The Vegan Atlas and Literary Ladies Guide is at Whether you're looking for a colorful global stew or a refreshing cold soup, there's something for every soup lover in these pages. EPISODE TRANSCRIPT:Stephanie [00:00:11]:Hello, everybody, and welcome to Dishing with Stephanie's dish, the podcast where we talk to people obsessed with food, and we do talk to a lot of cookbook authors, and I feel pretty honored today. I'm with, I feel like, a living legend, not only in the vegetarian category, but vegan category, and also a fellow soup lover, which is so exciting. Good morning, Nava. How are you? Welcome to the show, Nava Hatless.Nava Atlas [00:00:35]:Thank you. Thank you so much for having me. I'm really excited to be here, and I'll tell you why in a moment.Stephanie [00:00:41]:Okay. So let us talk because you have Vegetariana was one of your first books, which isNava Atlas [00:00:48]:This is my first.Stephanie [00:00:49]:Okay. And it is a hoot. It has, like, these hand drawn illustrations, little bits of wisdom throughout. It is really a well done book, and it was reissued in the last couple of years and made all completely vegan. Did you go vegan later in life? Or tell me about that transition.Nava Atlas [00:01:08]:It was exactly, I would say, 20. I go by my son's age because he was 10 when he went vegan, and now he's 32. So it's always easy for me to keep track. So, yeah, 22 years vegan. I was vegetarian since high school. So I was kind of an early adopter, not necessarily on the veganism side of it, but, you know, I remember even in being a weirdo as a vegetarian back then. And also I was gonna say that, you know, I've really seen this whole progression from analog to digital and, you know, wanting to familiarize myself with you, your work, your podcast. I went straight to and, of course, I'm going to forget.Nava Atlas [00:01:51]:Oh, John Kung. Yeah. And he was talking about Detroit, and I was so thrilled because I grew up right outside Detroit.Stephanie [00:02:02]:My radio partner grew up outside Detroit too. And I really I love Detroit. I visited and had, like, 4 very memorable days in my life.Nava Atlas [00:02:14]:It is an amazing city, and it's an an amazing transformation. The last time I was there was not that long ago. It was maybe a year ago a year ago, June. Sure. And, my friend was showing me around central downtown, and then I saw an article. I'm not sure if it was in New York Times or elsewhere statistic that statistic that says that downtown Detroit is actually safer than San Francisco.Stephanie [00:02:46]:Oh, I believe that. Yeah. I absolutely believe that. It is a really cool place to visit. The farmer's market alone was just mind blowing to me. So many just sheds upon sheds of makers, and I've always loved maker culture and people that make products, and I have podcasts about that too. And really just enjoy the craft of people making food and how hard they have to work and how delicious it is.Nava Atlas [00:03:15]:And so many vegan restaurants, you know, for me, that's really my interest. And, one that had started when I was in college in Ann Arbor, I am a University of Michigan graduate, was Ceva, and now they have that beautiful place in downtown Detroit that is delicious. It is, you know, expensive on a par with New York, still very much worth it. But I, you know, I'm really glad to see the city thriving because the city has been through so much. Yeah. And I have to admit, I did not get to Eastern Market on my last visit because I also really wanted to save some time to go to Ann Arbor, my alma mater, and see how I haven't been to Ann Arbor for a longer time and how that has transformed. It looks like a little city now. And then Royal Oak looks like Ann Arbor did when I went to something there.Stephanie [00:04:02]:It's funny. Yeah. So veganism, I will say so I do eat meat, and I knew people that were vegans, and I knew it was a thing. And, obviously, being in the food world, you're paying attention to trends. And, obviously, eating plant based is super beneficial health wise. And then I started working on my TV show, and my executive producer is vegan. And I just really felt like I had my eyes opened to what it really means to, like, live a vegan lifestyle. And for her, she's been doing it like you for so long.Stephanie [00:04:42]:It's just like, oh, I just don't eat meat. It's really no big deal at all. And we are so fortunate now in that we have so many choices and so many options in our food world. Writing a cookbook that's vegan specific to soup, I thought was probably not as hard as people think because a lot of soups are vegan if you're using a vegetable broth.Nava Atlas [00:05:03]:Right. They're vegan. So many soups are vegan already, and soup is a very plant forward type of food, maybe second only to salad.Stephanie [00:05:12]:Yeah. Exactly. And that's kinda how I think about soup because I make a lot of soup, but I also make a lot because I cook a lot. So I have all of the vegetable scraps and the broths and the little dribs and drabs of things that I'm always throwing into a soup. When you put your cookbook together, was it hard for you to think about, like, okay, what recipes am I gonna put in? What am I not?Nava Atlas [00:05:34]:So this book, like Vegetariana, has a long history. What you're holding in your hands now is the 5th edition. I've heard. Yeah. So I think I published it. I I had an agent back then, not the same one I have now, and she said, oh, you know, publishers are saying this is just too niche. It's too specific. Couldn't find a publisher.Nava Atlas [00:05:54]:So I thought, you know what? I'll publish it myself. And at the time, it was it was actually so many more people are self publishing now, but it was easier back then like a lot of things. It was a very small, really diminutive hand drawn book, and it did very well. So once I had proved myself, it was picked up by Little Brown. Then it went out of print at Little Brown. I went back to self publishing it. That same editor went to Random House, so she picked it up again, and then it went out of print. It you know, none of the additions before this one had as many photographs and they weren't designed as beautifully as I would have liked.Nava Atlas [00:06:38]:So it was really nice to get the whole process back into my hands.Stephanie [00:06:42]:The book is really beautiful. So did you publish this version yourself?Nava Atlas [00:06:47]:This one I did because, you know, after the 4th edition, it's the likelihood of another publisher publishing something that's been in and out of print so many times is probably close to nil. Even though it has sold lots of copies, you know, people want to move on to the new thing, to the fresh thing, and it's understandable.Stephanie [00:07:06]:I'm pretty impressed by that. Not only that you're in your 5th edition, but as a cookbook writer myself who does publish the more traditional route, you're probably, financially, it's a much better, amount of money per book that you make probably publishing yourself than going through a publishing house.Nava Atlas [00:07:28]:I was going to say maybe per book for the copies that you're lucky to sell, but, you know, really at a disadvantage from the perspective of distribution. That's a big thing. Yep. I have a good distributor, but, you know, I I feel I felt like, you know, I just want a beautiful edition of this book before I leave this mortal coil. But as far as making lots of money, no. I would say to your listeners, that's not the way to get rich.Stephanie [00:07:58]:Yeah. No. I just see, I think about it from the perspective of, like, okay. A traditional book, the author probably makes anywhere from 3 to $7 a copy.Nava Atlas [00:08:09]:Less than that.Stephanie [00:08:10]:Okay. And then a published book that you publish yourself, people say that you can make anywhere from 15 to $22 a copy.Nava Atlas [00:08:19]:Oh, maybe connect me with those people. I'd like to see where they got that information. Because Okay. You know, you're not doing huge printing, so your per unit cost is not great. Right. And also, I didn't wanna print overseas because, you know, that's another thing in itself and the books have to be printed way ahead of time. Yes. And so I did it domestically, which I think they did a beautiful job.Thank you for reading Stephanie's Dish Newsletter. This post is public so feel free to share it.Stephanie [00:08:42]:It is beautiful. But the perNava Atlas [00:08:43]:unit cost is going to be a little bit more. But, you know, this was a, a labor of love, I would say, to get it into print in a fashion that I'm really happy with. Because I do like you, I absolutely love soup. I think that I would say it's my very favorite category of food and eating. It just it's so digestible. And like I said, with the title, soups and stews for all seasons, you make them every time. If your people think of it fall, winter, but I love a cold summer soup. There's nothing more refreshing for dinner than, you know, when it's a warm evening like the summer we've had this past summer to have a a really delicious cold soup.Stephanie [00:09:26]:And like gazpacho can be revelatory. Right?Nava Atlas [00:09:30]:Absolutely. And a lot of these soups also, I would say in my summer chapter, about half of them are no cook. So that's great for those times where you feel like you just don't wanna turn on a single burner. Watermelon gazpacho is one of my newer favorites.Stephanie [00:09:45]:I did not see that in there. I'll have to look back. That sounds really interesting to me. Chilled soup is always a little I don't get there. I get there when it's really hot. I just don't think about it unless it's super hot.Nava Atlas [00:10:00]:I have a few that are good hot or cold. Like, one that I made not long ago, it's called tangy cold potato spinach soup.Stephanie [00:10:08]:And that's literally just open to that.Nava Atlas [00:10:10]:Oh, yeah. That it that's really good hot or cold. That could be, you know, had in the fall, nice and warm or hot. And then the next one also, cold creamy leek and potato soup because you do think leeks is a little bit more of a fall or spring vegetable. And I would say sometimes I just I don't even pay attention to the chapters. If I feel like having a winter soup in the summer, I'll do that or vice versa. You know? Well, I wouldn't have a a summer cold summer soup in the winter. But reverse, yes.Stephanie [00:10:39]:Yeah. Same. I was just at my cabin. It was 80 degrees, and I made, chicken broccoli soup because I just was hungry for it. Yeah. Let's talk about some of the stews. And you it feels like there's some global influences kind of in here, some Thai influences, perhaps some African influences. How do you get your ideas for recipes?Nava Atlas [00:11:05]:Well, if it's a it's globally influenced, I'm influenced by what I have when I go out to eat. And if I go out to eat, I like to have things that I haven't had at home or don't normally make at home, but then it's so much fun to try to recreate it in your own kitchen. And now, you know, supermarkets are a veritable feast of international ingredients, which is great. One of my favorites, my absolute favorite, what I call my favorite food hacks because I'm really lazy when it comes to Indian cuisine Mhmm. Is, simmer sauce. Mhmm. Indian. Have you ever tried any of the those?Stephanie [00:11:42]:Yeah. I have. Yep.Nava Atlas [00:11:44]:They're amazing. They really take anything you put them on tastes like it came from the best Indian restaurant because I am just simply too lazy to do the grinding 20 spicesStephanie [00:11:54]:and For sure.Nava Atlas [00:11:55]:You need to you'd get those complex flavors. It's not just about dumping some curry powder into something. So that has been really wonderful. And then in the last couple years, I would say I've really fallen in love with kimchi. Yes. Me too. Just how good it is for us. So the kimchiStephanie [00:12:14]:to get past the idea like it smells. Right? When you open that first jarNava Atlas [00:12:20]:or first do. Yeah.Stephanie [00:12:22]:Just sort of like, ugh. It's just got that really heavily fermented smell. But then when you use it, it doesn't taste like it smells at all.Nava Atlas [00:12:30]:It definitely mellows. And, you know, there are 2 types of kimchi. There is a kimchi made with fish sauce and I'm not I'm just guessing that might have more of the aroma.Stephanie [00:12:39]:Yeah.Nava Atlas [00:12:39]:And so I get the vegan kimchi. And again, I have a kimchi soup here and the list might look a little longer. I'm not a big fan of huge long ingredient list, by the way. A little bit longer than my usual, but it's still so easy, and it's one of those soups that's on the table in 30 minutes.Stephanie [00:12:58]:And which one is it?Nava Atlas [00:12:59]:The kimchi soup on page 63.Stephanie [00:13:02]:Alright. I'm just gonna take a look at that while we're sitting here too. Alright. And then stews, was that purposeful to include stews or is that just because soups kind of are like sue stews too.Nava Atlas [00:13:15]:You know, I have always called stews soups with a chunkier texture and a little more attitude.Stephanie [00:13:23]:Okay. That's a good way to describe it. I like it.Nava Atlas [00:13:26]:Right. So I have here this Italian mixed vegetable stew with the gnocchi, and the gnocchi tend to absorb a little bit more of the broth, so it becomes more stew like. And then I think in one of the later chapters, I have a a Thai vegetable stew with a peanut base. They're just so adaptable. You can you know, if you don't like stew like textures, you just put a little bit more liquid or water and it becomes you're back to a soup.Stephanie [00:13:54]:When I was looking at this easy laksa soup, the Southeast Asian influence there, I'm gonna be going to Southeast Asia in January.Nava Atlas [00:14:03]:Oh, really? I've neverStephanie [00:14:04]:been, and I wasNava Atlas [00:14:05]:Oh, wow.Stephanie [00:14:06]:There's so many delicious soups in their culture.Nava Atlas [00:14:09]:Absolutely. In fact, my nieces and nephews were just telling me a story that they were in, I believe it was Thailand, and they said by the end of their visit, they didn't wanna see another noodle again. Yep. There are a lotStephanie [00:14:21]:of noodles in the Thailand for sure.Nava Atlas [00:14:24]:I don't think it would I would ever tire of that though.Stephanie [00:14:27]:How did you get started in cookbook writing?Nava Atlas [00:14:30]:That is a very interesting story. In high school, like I said I was kind of the the oddball vegetarian both at school and in my family. Don't really remember what gave me that notion other than you know, I just never liked meat. My mom did this kind of bland Eastern European cooking. And I don't know, I think I was a little bit early for the hippie era, but I was kind of a wannabe. So I decided to go vegetarian. And my mom said, well, I'm not going to cook 2 meals. If you wanna be a vegetarian, you're gonna have to cook for yourself thinking that that would put a an end to it.Nava Atlas [00:15:07]:Yeah. But I really took to it. I really enjoyed it. And back then, we didn't have these beautiful supermarkets or whole foods or where these dusty health food stores.Stephanie [00:15:18]:Oh, I remember.Nava Atlas [00:15:19]:Yeah. Where it was probably 70% vitamins and potions and maybe a little bit, you know, and then brown things that you'd buy by the by the pound.Stephanie [00:15:30]:Yes.Nava Atlas [00:15:30]:But we just loved it. So I bought the the brown lentils and the brown oat groats and what not that we had, and I had so much fun with it. Then, when I got married rather early on in life, my husband really wanted to be a vegetarian, but he was absolutely no cook. Still isn't. You can make a good salad, but that's about it's his limit. So we would go out once in a while. We lived in New York City at the time, and I'd like to recreate things at home or just concoct. And he said, you really need to write this one down.Nava Atlas [00:16:02]:You need to write this one down, and I'll write this one down. And after a while, I found myself with a lot of recipes. I was, oh, I was a trained, never trained as a chef. In fact, sometimes people introduce me as a chef and I say, that's very nice of you, but it's an insult to chefs.Stephanie [00:16:19]:Yeah. I feel similarly. I'm just so well cooked.Nava Atlas [00:16:22]:Right. Exactly. I was a trained graphic designer and illustrator. And in fact, the book you're holding, one of them, Vegetariana, I designed and illustrated. And the design and the illustrations are very similar, identical, really, almost identical to the original edition, But with some additional new illustrations that I did, this was what I called my COVID project When we were inside for 2 years, I did a lot of new illustrations for it. And that's when I veganized it.Stephanie [00:16:55]:It's really it's a super lovely book. It's different than any other cookbook because it has just so much personality, but yet the recipes look super delicious too. It's like every page, I feel like I turn it, and it's a new discovery.Nava Atlas [00:17:08]:Oh, thank you. And I also call it the kind of cookbook that you can read in bed. Because there's a lot of stories and folklore and food lore and food history, which also kind of fascinates me. How I started writing was I did accumulate a lot of recipes. We were a starving artist couple in New York City back then. I remember going to a lecture by some well known graphic designer whose name, of course, I no longer remember, but he said, if you're a freelancer, unless you do something for yourself that's completely your own, you're gonna be just going from job to job to job. And I thought, that really resonated. So I thought why don't I try to put this together as a book.Nava Atlas [00:17:53]:And back then everything was analog. There was just phones. In fact, there was only landlines. And I was so shy. I was it was really a miracle that I was able to be a freelance illustrator and graphic designer because back then, the way to do it was to cold call and make an appointment with the art director and schlep the literal huge portfolio. So I had to make a, you know, what I thought was a proposal and make, you know, make a copy of it and send it off to and I sent it to 1 publisher, And they kept it for 6 months before saying no. And at that point, again, I read about how the publishing process worked. I was completely naive, and it said, you've got to find an agent.Nava Atlas [00:18:41]:I thought, how am I, one of the shyest people on earth, going to find an agent? So my husband actually took my my really rough proposal to a copy shop across from where our studio was, our art studio. And the guy behind the counter said, oh, what is this? It looks really interesting. And my husband told him, he said, oh, my girlfriend is an agent. So he gave me her number. But of course I had to call them on a landline with my hand and my voice shaking. And they said, well, you can, you know, mail it or you can drop it off, but we know we're not looking right now, and it could take several weeks or several months. And I said to my husband, I can't do this. Can you take it up? They were also in New York City.Nava Atlas [00:19:29]:Can you take it up there for me? So he did, and he came back and he said, oh, they weren't very nice, and they had a dog, and he was barking at me. And I said, well, this doesn't sound good. Well, the very next morning, my landline was ringing. And they said, oh, we love this and we wanna represent it. And I think within a few weeks, they'd sold it to one of the top cookbook editors in New York City. But, honestly, I was just too young and too dumb to really appreciate what, you know, synchronicity, luck, maybe some talent, of course. We have to own that about ourselves as women, but I didn't believe it at the time. And, it was, you know, the rest as they say is history.Stephanie [00:20:13]:It really what a great story. I love hearing that because anybody in the publishing world finding an agent is just like finding a needle in a hay stack, and then getting the book bought by the publisher is another needle. And even, you know, if you have good publishers, some people have bad experiences. The publishing industry has changed since COVID. It's just changed so dramatically.Nava Atlas [00:20:34]:Yes. I mean, there has always been, I would say, you know we always think everything back then was better not necessarily. You see in vegetariana the drawings are very delicateStephanie [00:20:45]:Yeah. AndNava Atlas [00:20:46]:white. Well, when I first saw my book in print, I cried, but not from happiness. They had inked the drawing so heavily and that some of the pages were actually sticking together.Stephanie [00:20:58]:Aw.Nava Atlas [00:20:58]:So it was an epic nightmare. But they did they corrected everything for the second printing, and the book was actually very successful. And it led me to my second, and then I thought, well, this is a great way for a starving artist to make money. Yeah. And, you know, you know, I was very dedicated at the time to vegetarianism as much as right now, I'm even more dedicated to veganism for many, many reasons. But, you know, what you say is right. I feel like and I can't give the name on the air, but I've been so blessed with my agent.Stephanie [00:21:29]:Mhmm.Nava Atlas [00:21:30]:And it is, again, sometimes it's a matter of luck or timing and and persistence. Persistence is a very important ingredient.Stephanie [00:21:39]:And I love this story about you putting yourself out there because we're in this kind of weird age. And I I'm am I like the the where we're at, but it's different in that now, so many people that are getting, you know, 6 figure advanced cookbook deals are influencers or have a huge following on social media. And what I find more often than not, many of them are great, but also what you the skill sets that you need to be a good social media influencer are not necessarily the same skill sets that you need to be a good cookbook author. So you can do great hands videos and 5 ingredients or less or they the publishers now just look like how many social media followers do they have. Are they on TikTok? Are they doing these videos? And that's kind of how you get the deal. I hope that we still can have some of the other types of books that are more labor of loves and are single themed or are unique and different in that way. And I'm worried we might lose some of that, and it's all gonna be gonna come about a personality.Nava Atlas [00:22:51]:Yeah. All of what you say is a 100% correct. And in fact, when I was, listening to your podcast with John Kung, and he was saying he has 2,000,000 followers on TikTok. Well, I have 0 followers on TikTok because I'm not on TikTok, and I have nothing against it. In fact, I think it's great. I think when people can kind of build their own platform, it's just wonderful. But aside from doing cookbooks, I'm also a a writer, a nonfiction writer. I run 2 websites, and I feel like there's just so many hours in a day and just so many skill sets and hats that one person can wear.Stephanie [00:23:26]:Yeah. And some of the, I mean, some of the fast quick hand photography or videography or even just, like, doing videos on YouTube. Thank god for me because as a home cook, you know, I don't know. I don't have good knife skills. I am really just like your next door neighbor that's cooking you food and has a reasonably funny personality, but that's about all I got. So it's it's fun to be able to make a career with those skills. Yes. But I also I do understand that, you know, there are people like the Ina Garten's of the world who we need to make room for them too because even though maybe, you know, she does she has a lot of people on TikTok and all that now.Stephanie [00:24:11]:But in the day, she didn't. And her books are really well researched and really well put together. It's kind of an exciting time, but it's also a time where there's a lot for a lot of different types of people. And young people too. Like, what makes I mean, my daughter's 25, and she's really into cooking. But she cooks things I would never cook. Like, she will make her own bagels. I would no more near make my own bagel and boil it.Stephanie [00:24:36]:And I just, you know, that's not really what I do, but I'm so impressed that she does it. She'll do the 4 day project cooking, you know, the making the steamed bao buns and just doing all kinds of fun stuff.Nava Atlas [00:24:49]:That's wonderful, though. My daughter has become a really good seitan maker. Are you familiar with it?Stephanie [00:24:55]:Yeah. Yeah.Nava Atlas [00:24:55]:And and it's my recipe and I've really refined it. But I thought sometimes it just feels like such a project to me. I'm so glad that she likes to do it. Yeah. It's very useful.Stephanie [00:25:07]:So is your whole family vegan and vegetarian?Nava Atlas [00:25:11]:I would say, you know, yes. In fact, we went vegan at the same time. My husband has kind of gone in and out of having eggs. So when he has eggs, he's a vegetarian, but both of my kids, my kids were raised vegetarian. Neither of them, and they are not young anymore. Neither of them have ever tasted meat in their life.Stephanie [00:25:31]:Oh, that's so funny. I can't even imagine that because we just eat so much beef in the Midwest. What I will say, this producer that I was talking to you about that's vegan, she started raising chickens. And she had all these eggs, and eventually, she started eating the eggs. And then she ended up getting rid of the chicken, so she's off the eggs again. But it it it was interesting to hear, like, how she came to even incorporating eggs into her life. She was just like, I have all these eggs. I hate the waste.Nava Atlas [00:26:02]:Right. And, you know, when you have chickens, they're gonna lay eggs.Stephanie [00:26:05]:Yeah. So, you know, INava Atlas [00:26:06]:have a friend who raises backyard chickens and, you know, she's giving them usually to my a lot of times to my husband. And it's nice to know that they're eggs that are raised too mainly, you know, where they came from and everything.Stephanie [00:26:18]:If you had to say a favorite recipe for you in the vegan soups and stews book, you kind of already said, the one. I just before we wrap up, is there a book or is there a recipe that feels really personal to you or something that you feel like is a signature just of yours?Nava Atlas [00:26:39]:I just opened to 1, the mock chicken noodle soup. So chicken noodle soup with c h I c k apostrophe n. Yes. And subtitle is kinda like my mom's but without the bird. So this uses didStephanie [00:26:56]:you get that flavor without the bird?Nava Atlas [00:27:00]:Well, I used vegetable or vegan chicken style bouillon cubes. Mhmm. And then the chicken chicken product also, they usually have their own flavor. And it's really, you know, it's really not that difficult. I feel like this is proof positive that pretty much anything can be veganized. And I'm going back to the beginning of the program saying that I really didn't like my mom's cooking very much, but yet I loved my mom. So this super reminds me not so much of my mom's cooking that I didn't particularly like, but of my mom. Yeah.Nava Atlas [00:27:35]:So even looking at it and the way it looks is just just brings me back to my childhood. And I think that's so much of what eating is about. And so much of what comfort food is about is that nostalgia and that comfort of, you know, our parents or our family and the safety. And I feel like that is just such a universal human need. I always think that we're not necessarily alike as humans, but I think that we all want the same things. We want love, security, our family, and food is just such a way to bring people together.Stephanie [00:28:14]:Yeah. I couldn't agree more. And boy, that's a great way to end it. I love that you shared that, story. And I was just you know, that we're just coming off of the Republican National Convention, and I've been feeling a little bit like trying to be open minded, but also feeling a little tribal in my belief system. And I do think about getting back to what do what are people wanting? You when you really get down to it, we do want a lot of the same things. We come out of different points of view, but it helps me to have empathy and understanding when I'm having a hard time feeling like, who are these people?Nava Atlas [00:28:57]:I'm glad you said it. Not me, but I I get I get it.Stephanie [00:29:02]:And yeah. And on both sides, really. I mean, I'm from Minneapolis, and believe me, we have a lot of left, real left, left, left stuff happening right now. And on the one hand, some of it's really exciting. And on the other hand, I just feel like it's too much, and you feel like you're kinda pulled on all sides and not sure where the real understanding is. And I'm just trying to find my own personal empathetic path as we Absolutely. Get walking up to this election regardless of what SoNava Atlas [00:29:30]:Find a way to meet in the middle and things that we all have as commonalities.Stephanie [00:29:34]:And it is always food and soup, isn't it?Nava Atlas [00:29:37]:Absolutely. I think food really brings us together for sure.Stephanie [00:29:41]:This has been such a delight. Thank you so much for spending a little time with me today. I appreciate it. And we'll get the podcast edited and posted. It is Vegetariana. That is the original book, A Rich Harvest of Whitlore and Recipes. And the new book that's not new, but in its 5th edition, but new with pretty pictures, vegan soups and stews for all seasons, Nava Atlas. Thanks joining me.Stephanie [00:30:03]:I really appreciate it.Nava Atlas [00:30:04]:Oh, thank you. If I could just, one more thing is that people can visit me as at the vegan atlas dotcom.Stephanie [00:30:11]:Okay. I think I went to your website once, so I'll put that in the show notes.Nava Atlas [00:30:15]:Oh, thank you so much.Stephanie [00:30:16]:Okay. Great to meet you.Nava Atlas [00:30:17]:Bye bye. Alright.Stephanie [00:30:18]:Bye bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Nava Atlas is an American cookbook author and illustrator known for her work on the groundbreaking and inventive “Vegetariana” and her “Vegan Soups and Stews For All Seasons,” now in its fourth edition.Truly a pioneer in the culinary world, activism, literature, and art, Vegetariana first hit bookshelves in 1984. Now, 37 years later, Nava's premier work encompassing recipes, food lore, and imaginative illustrations has been reborn for a whole new generation of compassionate cooks.Nava's “Vegan Soups and Stews For All Seasons,” features 120 Vegan Soup and Stew recipes that have been tried and true over the last 25 years. Nava's vegan chicken noodle soup is one of her favorite recipes from the book. Here is the recipe from her blog, The Vegan Atlas and make sure to follow her substack newsletter at The Vegan Atlas and Literary Ladies Guide is at Whether you're looking for a colorful global stew or a refreshing cold soup, there's something for every soup lover in these pages. EPISODE TRANSCRIPT:Stephanie [00:00:11]:Hello, everybody, and welcome to Dishing with Stephanie's dish, the podcast where we talk to people obsessed with food, and we do talk to a lot of cookbook authors, and I feel pretty honored today. I'm with, I feel like, a living legend, not only in the vegetarian category, but vegan category, and also a fellow soup lover, which is so exciting. Good morning, Nava. How are you? Welcome to the show, Nava Hatless.Nava Atlas [00:00:35]:Thank you. Thank you so much for having me. I'm really excited to be here, and I'll tell you why in a moment.Stephanie [00:00:41]:Okay. So let us talk because you have Vegetariana was one of your first books, which isNava Atlas [00:00:48]:This is my first.Stephanie [00:00:49]:Okay. And it is a hoot. It has, like, these hand drawn illustrations, little bits of wisdom throughout. It is really a well done book, and it was reissued in the last couple of years and made all completely vegan. Did you go vegan later in life? Or tell me about that transition.Nava Atlas [00:01:08]:It was exactly, I would say, 20. I go by my son's age because he was 10 when he went vegan, and now he's 32. So it's always easy for me to keep track. So, yeah, 22 years vegan. I was vegetarian since high school. So I was kind of an early adopter, not necessarily on the veganism side of it, but, you know, I remember even in being a weirdo as a vegetarian back then. And also I was gonna say that, you know, I've really seen this whole progression from analog to digital and, you know, wanting to familiarize myself with you, your work, your podcast. I went straight to and, of course, I'm going to forget.Nava Atlas [00:01:51]:Oh, John Kung. Yeah. And he was talking about Detroit, and I was so thrilled because I grew up right outside Detroit.Stephanie [00:02:02]:My radio partner grew up outside Detroit too. And I really I love Detroit. I visited and had, like, 4 very memorable days in my life.Nava Atlas [00:02:14]:It is an amazing city, and it's an an amazing transformation. The last time I was there was not that long ago. It was maybe a year ago a year ago, June. Sure. And, my friend was showing me around central downtown, and then I saw an article. I'm not sure if it was in New York Times or elsewhere statistic that statistic that says that downtown Detroit is actually safer than San Francisco.Stephanie [00:02:46]:Oh, I believe that. Yeah. I absolutely believe that. It is a really cool place to visit. The farmer's market alone was just mind blowing to me. So many just sheds upon sheds of makers, and I've always loved maker culture and people that make products, and I have podcasts about that too. And really just enjoy the craft of people making food and how hard they have to work and how delicious it is.Nava Atlas [00:03:15]:And so many vegan restaurants, you know, for me, that's really my interest. And, one that had started when I was in college in Ann Arbor, I am a University of Michigan graduate, was Ceva, and now they have that beautiful place in downtown Detroit that is delicious. It is, you know, expensive on a par with New York, still very much worth it. But I, you know, I'm really glad to see the city thriving because the city has been through so much. Yeah. And I have to admit, I did not get to Eastern Market on my last visit because I also really wanted to save some time to go to Ann Arbor, my alma mater, and see how I haven't been to Ann Arbor for a longer time and how that has transformed. It looks like a little city now. And then Royal Oak looks like Ann Arbor did when I went to something there.Stephanie [00:04:02]:It's funny. Yeah. So veganism, I will say so I do eat meat, and I knew people that were vegans, and I knew it was a thing. And, obviously, being in the food world, you're paying attention to trends. And, obviously, eating plant based is super beneficial health wise. And then I started working on my TV show, and my executive producer is vegan. And I just really felt like I had my eyes opened to what it really means to, like, live a vegan lifestyle. And for her, she's been doing it like you for so long.Stephanie [00:04:42]:It's just like, oh, I just don't eat meat. It's really no big deal at all. And we are so fortunate now in that we have so many choices and so many options in our food world. Writing a cookbook that's vegan specific to soup, I thought was probably not as hard as people think because a lot of soups are vegan if you're using a vegetable broth.Nava Atlas [00:05:03]:Right. They're vegan. So many soups are vegan already, and soup is a very plant forward type of food, maybe second only to salad.Stephanie [00:05:12]:Yeah. Exactly. And that's kinda how I think about soup because I make a lot of soup, but I also make a lot because I cook a lot. So I have all of the vegetable scraps and the broths and the little dribs and drabs of things that I'm always throwing into a soup. When you put your cookbook together, was it hard for you to think about, like, okay, what recipes am I gonna put in? What am I not?Nava Atlas [00:05:34]:So this book, like Vegetariana, has a long history. What you're holding in your hands now is the 5th edition. I've heard. Yeah. So I think I published it. I I had an agent back then, not the same one I have now, and she said, oh, you know, publishers are saying this is just too niche. It's too specific. Couldn't find a publisher.Nava Atlas [00:05:54]:So I thought, you know what? I'll publish it myself. And at the time, it was it was actually so many more people are self publishing now, but it was easier back then like a lot of things. It was a very small, really diminutive hand drawn book, and it did very well. So once I had proved myself, it was picked up by Little Brown. Then it went out of print at Little Brown. I went back to self publishing it. That same editor went to Random House, so she picked it up again, and then it went out of print. It you know, none of the additions before this one had as many photographs and they weren't designed as beautifully as I would have liked.Nava Atlas [00:06:38]:So it was really nice to get the whole process back into my hands.Stephanie [00:06:42]:The book is really beautiful. So did you publish this version yourself?Nava Atlas [00:06:47]:This one I did because, you know, after the 4th edition, it's the likelihood of another publisher publishing something that's been in and out of print so many times is probably close to nil. Even though it has sold lots of copies, you know, people want to move on to the new thing, to the fresh thing, and it's understandable.Stephanie [00:07:06]:I'm pretty impressed by that. Not only that you're in your 5th edition, but as a cookbook writer myself who does publish the more traditional route, you're probably, financially, it's a much better, amount of money per book that you make probably publishing yourself than going through a publishing house.Nava Atlas [00:07:28]:I was going to say maybe per book for the copies that you're lucky to sell, but, you know, really at a disadvantage from the perspective of distribution. That's a big thing. Yep. I have a good distributor, but, you know, I I feel I felt like, you know, I just want a beautiful edition of this book before I leave this mortal coil. But as far as making lots of money, no. I would say to your listeners, that's not the way to get rich.Stephanie [00:07:58]:Yeah. No. I just see, I think about it from the perspective of, like, okay. A traditional book, the author probably makes anywhere from 3 to $7 a copy.Nava Atlas [00:08:09]:Less than that.Stephanie [00:08:10]:Okay. And then a published book that you publish yourself, people say that you can make anywhere from 15 to $22 a copy.Nava Atlas [00:08:19]:Oh, maybe connect me with those people. I'd like to see where they got that information. Because Okay. You know, you're not doing huge printing, so your per unit cost is not great. Right. And also, I didn't wanna print overseas because, you know, that's another thing in itself and the books have to be printed way ahead of time. Yes. And so I did it domestically, which I think they did a beautiful job.Thank you for reading Stephanie's Dish Newsletter. This post is public so feel free to share it.Stephanie [00:08:42]:It is beautiful. But the perNava Atlas [00:08:43]:unit cost is going to be a little bit more. But, you know, this was a, a labor of love, I would say, to get it into print in a fashion that I'm really happy with. Because I do like you, I absolutely love soup. I think that I would say it's my very favorite category of food and eating. It just it's so digestible. And like I said, with the title, soups and stews for all seasons, you make them every time. If your people think of it fall, winter, but I love a cold summer soup. There's nothing more refreshing for dinner than, you know, when it's a warm evening like the summer we've had this past summer to have a a really delicious cold soup.Stephanie [00:09:26]:And like gazpacho can be revelatory. Right?Nava Atlas [00:09:30]:Absolutely. And a lot of these soups also, I would say in my summer chapter, about half of them are no cook. So that's great for those times where you feel like you just don't wanna turn on a single burner. Watermelon gazpacho is one of my newer favorites.Stephanie [00:09:45]:I did not see that in there. I'll have to look back. That sounds really interesting to me. Chilled soup is always a little I don't get there. I get there when it's really hot. I just don't think about it unless it's super hot.Nava Atlas [00:10:00]:I have a few that are good hot or cold. Like, one that I made not long ago, it's called tangy cold potato spinach soup.Stephanie [00:10:08]:And that's literally just open to that.Nava Atlas [00:10:10]:Oh, yeah. That it that's really good hot or cold. That could be, you know, had in the fall, nice and warm or hot. And then the next one also, cold creamy leek and potato soup because you do think leeks is a little bit more of a fall or spring vegetable. And I would say sometimes I just I don't even pay attention to the chapters. If I feel like having a winter soup in the summer, I'll do that or vice versa. You know? Well, I wouldn't have a a summer cold summer soup in the winter. But reverse, yes.Stephanie [00:10:39]:Yeah. Same. I was just at my cabin. It was 80 degrees, and I made, chicken broccoli soup because I just was hungry for it. Yeah. Let's talk about some of the stews. And you it feels like there's some global influences kind of in here, some Thai influences, perhaps some African influences. How do you get your ideas for recipes?Nava Atlas [00:11:05]:Well, if it's a it's globally influenced, I'm influenced by what I have when I go out to eat. And if I go out to eat, I like to have things that I haven't had at home or don't normally make at home, but then it's so much fun to try to recreate it in your own kitchen. And now, you know, supermarkets are a veritable feast of international ingredients, which is great. One of my favorites, my absolute favorite, what I call my favorite food hacks because I'm really lazy when it comes to Indian cuisine Mhmm. Is, simmer sauce. Mhmm. Indian. Have you ever tried any of the those?Stephanie [00:11:42]:Yeah. I have. Yep.Nava Atlas [00:11:44]:They're amazing. They really take anything you put them on tastes like it came from the best Indian restaurant because I am just simply too lazy to do the grinding 20 spicesStephanie [00:11:54]:and For sure.Nava Atlas [00:11:55]:You need to you'd get those complex flavors. It's not just about dumping some curry powder into something. So that has been really wonderful. And then in the last couple years, I would say I've really fallen in love with kimchi. Yes. Me too. Just how good it is for us. So the kimchiStephanie [00:12:14]:to get past the idea like it smells. Right? When you open that first jarNava Atlas [00:12:20]:or first do. Yeah.Stephanie [00:12:22]:Just sort of like, ugh. It's just got that really heavily fermented smell. But then when you use it, it doesn't taste like it smells at all.Nava Atlas [00:12:30]:It definitely mellows. And, you know, there are 2 types of kimchi. There is a kimchi made with fish sauce and I'm not I'm just guessing that might have more of the aroma.Stephanie [00:12:39]:Yeah.Nava Atlas [00:12:39]:And so I get the vegan kimchi. And again, I have a kimchi soup here and the list might look a little longer. I'm not a big fan of huge long ingredient list, by the way. A little bit longer than my usual, but it's still so easy, and it's one of those soups that's on the table in 30 minutes.Stephanie [00:12:58]:And which one is it?Nava Atlas [00:12:59]:The kimchi soup on page 63.Stephanie [00:13:02]:Alright. I'm just gonna take a look at that while we're sitting here too. Alright. And then stews, was that purposeful to include stews or is that just because soups kind of are like sue stews too.Nava Atlas [00:13:15]:You know, I have always called stews soups with a chunkier texture and a little more attitude.Stephanie [00:13:23]:Okay. That's a good way to describe it. I like it.Nava Atlas [00:13:26]:Right. So I have here this Italian mixed vegetable stew with the gnocchi, and the gnocchi tend to absorb a little bit more of the broth, so it becomes more stew like. And then I think in one of the later chapters, I have a a Thai vegetable stew with a peanut base. They're just so adaptable. You can you know, if you don't like stew like textures, you just put a little bit more liquid or water and it becomes you're back to a soup.Stephanie [00:13:54]:When I was looking at this easy laksa soup, the Southeast Asian influence there, I'm gonna be going to Southeast Asia in January.Nava Atlas [00:14:03]:Oh, really? I've neverStephanie [00:14:04]:been, and I wasNava Atlas [00:14:05]:Oh, wow.Stephanie [00:14:06]:There's so many delicious soups in their culture.Nava Atlas [00:14:09]:Absolutely. In fact, my nieces and nephews were just telling me a story that they were in, I believe it was Thailand, and they said by the end of their visit, they didn't wanna see another noodle again. Yep. There are a lotStephanie [00:14:21]:of noodles in the Thailand for sure.Nava Atlas [00:14:24]:I don't think it would I would ever tire of that though.Stephanie [00:14:27]:How did you get started in cookbook writing?Nava Atlas [00:14:30]:That is a very interesting story. In high school, like I said I was kind of the the oddball vegetarian both at school and in my family. Don't really remember what gave me that notion other than you know, I just never liked meat. My mom did this kind of bland Eastern European cooking. And I don't know, I think I was a little bit early for the hippie era, but I was kind of a wannabe. So I decided to go vegetarian. And my mom said, well, I'm not going to cook 2 meals. If you wanna be a vegetarian, you're gonna have to cook for yourself thinking that that would put a an end to it.Nava Atlas [00:15:07]:Yeah. But I really took to it. I really enjoyed it. And back then, we didn't have these beautiful supermarkets or whole foods or where these dusty health food stores.Stephanie [00:15:18]:Oh, I remember.Nava Atlas [00:15:19]:Yeah. Where it was probably 70% vitamins and potions and maybe a little bit, you know, and then brown things that you'd buy by the by the pound.Stephanie [00:15:30]:Yes.Nava Atlas [00:15:30]:But we just loved it. So I bought the the brown lentils and the brown oat groats and what not that we had, and I had so much fun with it. Then, when I got married rather early on in life, my husband really wanted to be a vegetarian, but he was absolutely no cook. Still isn't. You can make a good salad, but that's about it's his limit. So we would go out once in a while. We lived in New York City at the time, and I'd like to recreate things at home or just concoct. And he said, you really need to write this one down.Nava Atlas [00:16:02]:You need to write this one down, and I'll write this one down. And after a while, I found myself with a lot of recipes. I was, oh, I was a trained, never trained as a chef. In fact, sometimes people introduce me as a chef and I say, that's very nice of you, but it's an insult to chefs.Stephanie [00:16:19]:Yeah. I feel similarly. I'm just so well cooked.Nava Atlas [00:16:22]:Right. Exactly. I was a trained graphic designer and illustrator. And in fact, the book you're holding, one of them, Vegetariana, I designed and illustrated. And the design and the illustrations are very similar, identical, really, almost identical to the original edition, But with some additional new illustrations that I did, this was what I called my COVID project When we were inside for 2 years, I did a lot of new illustrations for it. And that's when I veganized it.Stephanie [00:16:55]:It's really it's a super lovely book. It's different than any other cookbook because it has just so much personality, but yet the recipes look super delicious too. It's like every page, I feel like I turn it, and it's a new discovery.Nava Atlas [00:17:08]:Oh, thank you. And I also call it the kind of cookbook that you can read in bed. Because there's a lot of stories and folklore and food lore and food history, which also kind of fascinates me. How I started writing was I did accumulate a lot of recipes. We were a starving artist couple in New York City back then. I remember going to a lecture by some well known graphic designer whose name, of course, I no longer remember, but he said, if you're a freelancer, unless you do something for yourself that's completely your own, you're gonna be just going from job to job to job. And I thought, that really resonated. So I thought why don't I try to put this together as a book.Nava Atlas [00:17:53]:And back then everything was analog. There was just phones. In fact, there was only landlines. And I was so shy. I was it was really a miracle that I was able to be a freelance illustrator and graphic designer because back then, the way to do it was to cold call and make an appointment with the art director and schlep the literal huge portfolio. So I had to make a, you know, what I thought was a proposal and make, you know, make a copy of it and send it off to and I sent it to 1 publisher, And they kept it for 6 months before saying no. And at that point, again, I read about how the publishing process worked. I was completely naive, and it said, you've got to find an agent.Nava Atlas [00:18:41]:I thought, how am I, one of the shyest people on earth, going to find an agent? So my husband actually took my my really rough proposal to a copy shop across from where our studio was, our art studio. And the guy behind the counter said, oh, what is this? It looks really interesting. And my husband told him, he said, oh, my girlfriend is an agent. So he gave me her number. But of course I had to call them on a landline with my hand and my voice shaking. And they said, well, you can, you know, mail it or you can drop it off, but we know we're not looking right now, and it could take several weeks or several months. And I said to my husband, I can't do this. Can you take it up? They were also in New York City.Nava Atlas [00:19:29]:Can you take it up there for me? So he did, and he came back and he said, oh, they weren't very nice, and they had a dog, and he was barking at me. And I said, well, this doesn't sound good. Well, the very next morning, my landline was ringing. And they said, oh, we love this and we wanna represent it. And I think within a few weeks, they'd sold it to one of the top cookbook editors in New York City. But, honestly, I was just too young and too dumb to really appreciate what, you know, synchronicity, luck, maybe some talent, of course. We have to own that about ourselves as women, but I didn't believe it at the time. And, it was, you know, the rest as they say is history.Stephanie [00:20:13]:It really what a great story. I love hearing that because anybody in the publishing world finding an agent is just like finding a needle in a hay stack, and then getting the book bought by the publisher is another needle. And even, you know, if you have good publishers, some people have bad experiences. The publishing industry has changed since COVID. It's just changed so dramatically.Nava Atlas [00:20:34]:Yes. I mean, there has always been, I would say, you know we always think everything back then was better not necessarily. You see in vegetariana the drawings are very delicateStephanie [00:20:45]:Yeah. AndNava Atlas [00:20:46]:white. Well, when I first saw my book in print, I cried, but not from happiness. They had inked the drawing so heavily and that some of the pages were actually sticking together.Stephanie [00:20:58]:Aw.Nava Atlas [00:20:58]:So it was an epic nightmare. But they did they corrected everything for the second printing, and the book was actually very successful. And it led me to my second, and then I thought, well, this is a great way for a starving artist to make money. Yeah. And, you know, you know, I was very dedicated at the time to vegetarianism as much as right now, I'm even more dedicated to veganism for many, many reasons. But, you know, what you say is right. I feel like and I can't give the name on the air, but I've been so blessed with my agent.Stephanie [00:21:29]:Mhmm.Nava Atlas [00:21:30]:And it is, again, sometimes it's a matter of luck or timing and and persistence. Persistence is a very important ingredient.Stephanie [00:21:39]:And I love this story about you putting yourself out there because we're in this kind of weird age. And I I'm am I like the the where we're at, but it's different in that now, so many people that are getting, you know, 6 figure advanced cookbook deals are influencers or have a huge following on social media. And what I find more often than not, many of them are great, but also what you the skill sets that you need to be a good social media influencer are not necessarily the same skill sets that you need to be a good cookbook author. So you can do great hands videos and 5 ingredients or less or they the publishers now just look like how many social media followers do they have. Are they on TikTok? Are they doing these videos? And that's kind of how you get the deal. I hope that we still can have some of the other types of books that are more labor of loves and are single themed or are unique and different in that way. And I'm worried we might lose some of that, and it's all gonna be gonna come about a personality.Nava Atlas [00:22:51]:Yeah. All of what you say is a 100% correct. And in fact, when I was, listening to your podcast with John Kung, and he was saying he has 2,000,000 followers on TikTok. Well, I have 0 followers on TikTok because I'm not on TikTok, and I have nothing against it. In fact, I think it's great. I think when people can kind of build their own platform, it's just wonderful. But aside from doing cookbooks, I'm also a a writer, a nonfiction writer. I run 2 websites, and I feel like there's just so many hours in a day and just so many skill sets and hats that one person can wear.Stephanie [00:23:26]:Yeah. And some of the, I mean, some of the fast quick hand photography or videography or even just, like, doing videos on YouTube. Thank god for me because as a home cook, you know, I don't know. I don't have good knife skills. I am really just like your next door neighbor that's cooking you food and has a reasonably funny personality, but that's about all I got. So it's it's fun to be able to make a career with those skills. Yes. But I also I do understand that, you know, there are people like the Ina Garten's of the world who we need to make room for them too because even though maybe, you know, she does she has a lot of people on TikTok and all that now.Stephanie [00:24:11]:But in the day, she didn't. And her books are really well researched and really well put together. It's kind of an exciting time, but it's also a time where there's a lot for a lot of different types of people. And young people too. Like, what makes I mean, my daughter's 25, and she's really into cooking. But she cooks things I would never cook. Like, she will make her own bagels. I would no more near make my own bagel and boil it.Stephanie [00:24:36]:And I just, you know, that's not really what I do, but I'm so impressed that she does it. She'll do the 4 day project cooking, you know, the making the steamed bao buns and just doing all kinds of fun stuff.Nava Atlas [00:24:49]:That's wonderful, though. My daughter has become a really good seitan maker. Are you familiar with it?Stephanie [00:24:55]:Yeah. Yeah.Nava Atlas [00:24:55]:And and it's my recipe and I've really refined it. But I thought sometimes it just feels like such a project to me. I'm so glad that she likes to do it. Yeah. It's very useful.Stephanie [00:25:07]:So is your whole family vegan and vegetarian?Nava Atlas [00:25:11]:I would say, you know, yes. In fact, we went vegan at the same time. My husband has kind of gone in and out of having eggs. So when he has eggs, he's a vegetarian, but both of my kids, my kids were raised vegetarian. Neither of them, and they are not young anymore. Neither of them have ever tasted meat in their life.Stephanie [00:25:31]:Oh, that's so funny. I can't even imagine that because we just eat so much beef in the Midwest. What I will say, this producer that I was talking to you about that's vegan, she started raising chickens. And she had all these eggs, and eventually, she started eating the eggs. And then she ended up getting rid of the chicken, so she's off the eggs again. But it it it was interesting to hear, like, how she came to even incorporating eggs into her life. She was just like, I have all these eggs. I hate the waste.Nava Atlas [00:26:02]:Right. And, you know, when you have chickens, they're gonna lay eggs.Stephanie [00:26:05]:Yeah. So, you know, INava Atlas [00:26:06]:have a friend who raises backyard chickens and, you know, she's giving them usually to my a lot of times to my husband. And it's nice to know that they're eggs that are raised too mainly, you know, where they came from and everything.Stephanie [00:26:18]:If you had to say a favorite recipe for you in the vegan soups and stews book, you kind of already said, the one. I just before we wrap up, is there a book or is there a recipe that feels really personal to you or something that you feel like is a signature just of yours?Nava Atlas [00:26:39]:I just opened to 1, the mock chicken noodle soup. So chicken noodle soup with c h I c k apostrophe n. Yes. And subtitle is kinda like my mom's but without the bird. So this uses didStephanie [00:26:56]:you get that flavor without the bird?Nava Atlas [00:27:00]:Well, I used vegetable or vegan chicken style bouillon cubes. Mhmm. And then the chicken chicken product also, they usually have their own flavor. And it's really, you know, it's really not that difficult. I feel like this is proof positive that pretty much anything can be veganized. And I'm going back to the beginning of the program saying that I really didn't like my mom's cooking very much, but yet I loved my mom. So this super reminds me not so much of my mom's cooking that I didn't particularly like, but of my mom. Yeah.Nava Atlas [00:27:35]:So even looking at it and the way it looks is just just brings me back to my childhood. And I think that's so much of what eating is about. And so much of what comfort food is about is that nostalgia and that comfort of, you know, our parents or our family and the safety. And I feel like that is just such a universal human need. I always think that we're not necessarily alike as humans, but I think that we all want the same things. We want love, security, our family, and food is just such a way to bring people together.Stephanie [00:28:14]:Yeah. I couldn't agree more. And boy, that's a great way to end it. I love that you shared that, story. And I was just you know, that we're just coming off of the Republican National Convention, and I've been feeling a little bit like trying to be open minded, but also feeling a little tribal in my belief system. And I do think about getting back to what do what are people wanting? You when you really get down to it, we do want a lot of the same things. We come out of different points of view, but it helps me to have empathy and understanding when I'm having a hard time feeling like, who are these people?Nava Atlas [00:28:57]:I'm glad you said it. Not me, but I I get I get it.Stephanie [00:29:02]:And yeah. And on both sides, really. I mean, I'm from Minneapolis, and believe me, we have a lot of left, real left, left, left stuff happening right now. And on the one hand, some of it's really exciting. And on the other hand, I just feel like it's too much, and you feel like you're kinda pulled on all sides and not sure where the real understanding is. And I'm just trying to find my own personal empathetic path as we Absolutely. Get walking up to this election regardless of what SoNava Atlas [00:29:30]:Find a way to meet in the middle and things that we all have as commonalities.Stephanie [00:29:34]:And it is always food and soup, isn't it?Nava Atlas [00:29:37]:Absolutely. I think food really brings us together for sure.Stephanie [00:29:41]:This has been such a delight. Thank you so much for spending a little time with me today. I appreciate it. And we'll get the podcast edited and posted. It is Vegetariana. That is the original book, A Rich Harvest of Whitlore and Recipes. And the new book that's not new, but in its 5th edition, but new with pretty pictures, vegan soups and stews for all seasons, Nava Atlas. Thanks joining me.Stephanie [00:30:03]:I really appreciate it.Nava Atlas [00:30:04]:Oh, thank you. If I could just, one more thing is that people can visit me as at the vegan atlas dotcom.Stephanie [00:30:11]:Okay. I think I went to your website once, so I'll put that in the show notes.Nava Atlas [00:30:15]:Oh, thank you so much.Stephanie [00:30:16]:Okay. Great to meet you.Nava Atlas [00:30:17]:Bye bye. Alright.Stephanie [00:30:18]:Bye bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Katherine, Ruby, and Nick met in person for the first time...this week. That's pretty wild. Instead of bringing you a regular episode, we celebrated by talking about the rising popularity of chillable red wines (or is it chilled red wines?) and drinking rosé (a bit ironic). Sure, the audio quality isn't quite up to snuff, but we learned that we can be real life friends! 

Your host, Catherine Cantey, talks with LinkedIn Expert, Host of The Feminine Founder Podcast, and the Founder of ChilledVino, Caroline Pennington.In this episode, our guest shares her incredible journey from starting her recruiting career during the 2010 recession to becoming an executive search recruiter. She talks about the challenges she faced, including cold-calling business owners who weren't hiring, and how she made her first successful placement within 30 days. Fast forward 15 years, she has not only excelled in the recruitment industry but also ventured into entrepreneurship with a patented wine product, Shield Vino, sold on Amazon and direct-to-consumer.We talk about:-Intentional Planning-Countless book recommendations -Prioritizing Self CareTo learn more about Caroline's work, visit FeminineFounder.Com.If you'd like to be a guest on The Business Vitality® podcast, click HERE.For more information, visit CatherineCantey.com.

Bordeaux bets big on Virginia wine. Very old vino is found near Sevilla. Wineries dodge a wildfire bullet. Olfactory stimulation is the new health craze. These are the top wine news stories we're following on Ep. 159 of The Four Top.