Podcasts about Cookbook

Over the years, I've coached hundreds of cookbook writers. And as a cookbook writer myself, I've noticed something: the way we write shifts with the seasons. So does the energy you all bring to your projects. Without a doubt, January and September are your power months. Something about the clean slate of the new year—or the back-to-school feeling of fall—makes it easy to say yes. The urgency feels good for a while. But urgency doesn't last.  Pressure wears you out.  And cookbook writing—at its best—is built on bringing the full you to the page, year-round. So today I want to offer another way. A way of writing that moves with the rhythm of summer. With more daylight.  With more warmth.  With more time to reflect, to gather, to savor, and to create. Summer isn't about pushing. It's about presence.  And that's exactly what Cookbook Camp is built for.  So, whether you're poolside with a notebook or cooking with the windows open, let's explore how this season can support your most nourishing work yet. Things We Mention In This Episode: Registration for Cookbook Camp, a guided summer experience to help you shape your concept, choose your publishing path, and start building the habits that lead to a finished book.    

In this engaging conversation, Iris Goldfeder and Hannah Abad explore the intricate relationship between authenticity and trauma responses. They delve into how protective mechanisms can blur the lines of true personality, the importance of understanding the difference between showing up authentically versus proving oneself, and the journey towards building genuine confidence that is not rooted in fear. The discussion also touches on the complexities of vulnerability and how it can sometimes be performative rather than authentic. Through personal anecdotes and professional insights, they provide valuable takeaways for listeners seeking to navigate their own paths of self-discovery and growth. This conversation delves into the complexities of trauma responses, the need for control in relationships, and the journey towards authenticity. The speakers discuss how individuals often overshare or withdraw as protective mechanisms against being hurt. They emphasize the importance of self-awareness, vulnerability, and taking small steps towards authenticity in both personal and professional contexts. The dialogue highlights the significance of self-love and the necessity of seeking support from others in the journey of personal growth. Chapters 00:01 Introduction to Authenticity and Trauma Responses 05:04 Distinguishing True Personality from Protective Mechanisms 14:34 Understanding the Difference Between Truth and Proving 22:06 Building Genuine Confidence Beyond Fear 28:59 The Complexity of Vulnerability and Authenticity 30:57 Understanding Trauma Responses 36:14 The Need for Control in Relationships 41:10 Navigating Vulnerability in Business 46:32 Taking Small Steps Towards Authenticity 52:17 The Importance of Self-Love and Acceptance 57:11 Encouragement for Personal Growth

In this conversation, Justin Townsend, Adam Berkelmans, and Hank Shaw explore the themes of the borderlands, focusing on the intersection of Mexican and American cuisine. They discuss the inspiration behind Hank's book 'Borderlands', the cultural identity shaped by the border, and the importance of food as a means of storytelling and building empathy. The conversation also delves into surprising culinary discoveries, essential cooking techniques, and ingredients that define the unique flavors of the borderlands. In this engaging conversation, the speakers explore the intricate connections between migration, culinary heritage, and the evolution of Mexican cuisine. They discuss the importance of indigenous crops, the process of researching recipes, and the cultural significance of various dishes. The conversation also touches on travel safety in Mexico, the necessity of language skills in border communities, and the key takeaways from a new cookbook that aims to celebrate Northern Mexican food. The speakers emphasize the adaptability of recipes and the respect for culinary traditions, while also promoting the upcoming book tour and events. - ⁠⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠⁠ Links: Instagram New Cookbook! Book Tour To The Bone Substack Native Seed Search Takeaways: The borderlands represent a unique blend of Mexican and American cultures. Hank Shaw's journey into the borderlands began with his move to Sacramento. Culinary identity is shaped by the seamless integration of languages and cooking techniques. Food serves as a bridge to foster understanding and empathy across cultures. The book 'Borderlands' aims to immerse readers in the beauty and complexity of the region. Surprising culinary techniques and wild food presence are prevalent in the borderlands. Char and fire play a crucial role in the cooking methods of the region. Pounding ingredients for sauces enhances flavor and texture compared to blending. Mexican oregano differs significantly from standard oregano in flavor and use. Tepary beans and blue corn are examples of region-specific ingredients with cultural significance. Migration patterns may have influenced culinary traditions. Indigenous crops are vital for local gardening. Researching recipes involves deep historical understanding. Northern Mexican cuisine deserves more recognition. Traveling in Mexico requires awareness of safety. Language skills enhance cultural experiences in borderlands. Tex-Mex cuisine can be authentic and delicious. Culinary traditions evolve through cultural exchanges. Cooking is a communal and cultural event. The cookbook encourages creativity and adaptability in cooking. Chapters: 00:00 Exploring the Borderlands: A Culinary Journey 02:12 Inspiration Behind 'Borderlands' Book 06:26 Cultural Identity and Culinary Fusion 09:21 Building Bridges Through Food and Storytelling 13:00 Surprising Discoveries in the Borderlands 19:11 Culinary Techniques and Tools from the Borderlands 26:00 Essential Ingredients for Borderlands Cuisine 33:54 Migration and Culinary Heritage 34:56 Gardening and Indigenous Crops 36:37 Researching Recipes and Culinary Traditions 39:30 Top Culinary Destinations in Mexico 41:42 The Art of Mexican Cooking 43:10 Travel Safety and Security in Mexico 47:13 Cultural Respect and Language in Borderlands 48:01 Key Takeaways from the Cookbook 54:37 The Evolution of Mexican Cuisine 55:43 Book Promotion and Upcoming Events Keywords: Borderlands, Mexican-American cuisine, culinary journey, Hank Shaw, food culture, wild food, cultural identity, storytelling, cooking techniques, essential ingredients, migration, culinary heritage, indigenous crops, recipes, Mexican cuisine, travel safety, cultural respect, cookbook, gardening, food traditions Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Alexa shares 10 game-changing resources that have transformed her own practice as a singing teacher. From essential books and pitch apps to surprising finds, this episode is packed with fresh inspiration for teachers at every stage of their journey.Which resource could become your new secret weapon? Tune in to find out. About the presenter click HERE RELEVANT MENTIONS & LINKS Anatomy of Voice by Blandine Calais-Germain & Francois Germain  Training Contemporary Commercial Singers by Elizabeth Ann Benson   The Voice Teacher's Cookbook, Creative Recipes for Teachers of Singing by Brian Winnie SpeechPlusLanguage Etsy  Canva Ultimate Guitar musicaltheatreresources.com Stage Door Unlocked  Dr Dan's Voice Essentials  Vocal Pitch Monitor   ABOUT THE GUEST Alexa runs a singing tuition practice in the South of England, and is a singing tutor at one of the UK's leading performing arts schools – Italia Conti, where she also regularly panels entry auditions and assessments. Alexa is the host of the BAST Training Singing Teachers Talk podcast, mentors for the BAST Training Level 5 qualification, and has presented on topics of Musical Theatre repertoire, authentic Musical Theatre performance, and imposter syndrome for Vocology in Practise and The Sing Space.   SEE FULL BIO HERE Website Instagram: @AlexaTerryVocalCoachingBAST Training helps singers gain the confidence, knowledge, skills & understanding required to be a successful singing teacher. "The course was everything I hoped it would be and so much more. It's an investment with so much return. I would recommend this course to any teacher wanting to up-skill, refresh or start up." Kelly Taylor, NZ ...morebasttraining.com | Subscribe | Email Us | FB Group

In this episode of The Cookbook, host Iris interviews business strategist and astrologer Kim Woods about her journey in writing her new book, the integration of astrology into business strategy, and the importance of personal growth and energetic alignment in entrepreneurship. They discuss the evolution of Kim's career, the significance of client relationships, and the paradigm shifts occurring in the business world today. Kim shares insights on how to navigate these changes and the value of understanding one's personal energy in achieving success. In this engaging conversation, the speakers delve into the transformative power of astrology and personal signatures in shaping leadership styles, decision-making, and business strategies. They discuss the upcoming book launch, its purpose as a guide for self-discovery, and the importance of timing in personal and professional growth. The dialogue emphasizes the significance of understanding one's cosmic signature and how it can lead to more aligned and fulfilling life choices. Chapters 00:01 Welcome to The Cookbook 00:59 Introducing Kim Woods: The Business Strategist 01:58 Understanding Business Strategy and Astrology 03:55 The Journey of Writing a Book 08:03 The Roadmap to Success: Kim's New Book 11:59 The Evolution of Kim's Career 16:07 The Intersection of Business and Astrology 20:06 Navigating Client Relationships and Expectations 23:54 The Importance of Energetic Alignment in Business 28:01 Creating Safe Spaces for Growth 29:56 The Paradigm Shift: Embracing Change 33:32 Crafting Cosmic Signatures 34:47 Navigating Leadership and Communication Styles 36:14 The Evolution of Astrology in Business 37:44 Harnessing Energies for Personal Growth 39:12 Understanding Signature Changes 42:40 Intuitive Decision-Making and Soul Alignment 45:25 The Purpose Behind the Book 46:43 Guidance for Aspiring Entrepreneurs 49:37 The Roadmap to Self-Discovery 51:44 Anticipating the Book Launch 57:57 Connecting with Kim and Final Thoughts

Today's West Coast Cookbook & Speakeasy Podcast for our especially special daily special, Tarrytown Chowder Tuesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, Senator Tina Smith confronted Christo-Nationalist MAGA Mike Lee for mocking the Minnesota assassination victims, who were also her personal friends.Then, on the rest of the menu, Colorado shut down a state campaign finance site after the Minnesota assassination; Oregon state lawmakers recently passed a bill blocking their personal addresses; and, Trump called Minnesota Governor Tim Walz “slick,” “whacked out” and said, “I'm not calling him” after the targeted shootings of two state lawmakers because it would “waste time” he doesn't waste on losers.After the break, we move to the Chef's Table where the Czech coalition government faces a parliamentary no-confidence vote over a bitcoin scandal; and, the remaining leaders at the G7 will have no problem completing their summit after Trump's early exit.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.” -- Ernest Hemingway "A Moveable Feast"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Clash Bashing joins to discuss everything in the June Update. Support the man by using code BASH in the shops.Links:Clash Bashing on YouTubeCompetitive Clash Network Discord (For Esports Everything)We're part of Supercell's Creators Program; find more information here: https://creators.supercell.com/en/supercell-partner Timestamps:(00:00) Intro and Happy Father's Day(02:10) Crafting Station(25:30) Ice Block DE Spell(31:51) New Levels(40:39) Cookbook(48:44) QoL, Bug Fixes, and Misc(56:44) Listener Questions

Barry Enderwick has been making, eating, and sharing historical sandwiches for years on social media @sandwichesofhistory and recently in live shows.  In Sandwiches of History: The Cookbook: All the Best (and Most Surprising) Things People Have Put Between Slices of Bread (Harvard Common Press, 2024) he painstakingly recreates dozens of recipes, staying faithful to the original sandwiches while also providing guidance on how to make each more amenable to a contemporary palate.  The recipes provide a window into the kinds of sandwiches that were common in prior eras and also highlight some of the ways that ingredients and techniques have changed. Ingredients like nasturtium leaves, watercress, and sardines may be surprising now but were common in the past. Other combinations speak to the new found prosperity and international interests of the post World War II years.   Above all, Barry's good humor and respect for both the sandwiches and the sandwich eaters make this book a compelling exploration of changing tastes and circumstances. Although some of the combinations are surprising or even downright baffling, the book provides the context to make sense of the past.  As just one example, the Toast Sandwich - yes, that's a piece of toast between two buttered pieces of untoasted bread -- was for people on restricted diets to provide some texture and taste to an otherwise bland eating experience. This peek into the humble sandwich becomes a highly personal culinary experience deeply rooted in curiosity about the past and the enjoyment of a good meal today.  Author recommended reading: The Apprentice: My Life in the Kitchen  by Jacques Pépin Hosted by Meghan Cochran Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Blue Moon Spirits Fridays, is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump's cognitive issues continue being exposed as he is bullied into submission for his failures.Then, on the rest of the menu, voters rebuked the MAGA-led Huntington Beach City Council effort to ban books; Noem's not-so-secret boyfriend Lewandoski was spotted at the detention of Senator Alex Padilla; and, the Louisiana AG is investigating CVS for sending mass text messages lobbying against legislation that would have closed down the corporation.After the break, we move to the Chef's Table where a US-backed Israeli company's spyware was used to target European journalists; and, with daily threats from DHS, ICE and the White House, fans don't appear to be snatching up tickets to the Club World Cup.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Structural linguistics is a bitterly divided and unhappy profession, and a large number of its practitioners spend many nights drowning their sorrows in Ouisghian Zodahs.” ― Douglas Adams "The Restaurant at the End of the Universe"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Welcome to another episode of the show. If you have gathered recipes for years, hosted holiday parties and meals, preserved family traditions, or become the go-to source for meals in your family, then you may want to turn your recipes into something more: a cookbook. In this episode, I'm sharing 7 tips to help you move from recipe keeper to cookbook writer, everything from why calling yourself a writer matters to how your kitchen and keyboard habits create momentum for your project. If you're sitting on a goldmine of recipes, this episode will give you some food for thought to help you start your cookbook. Things We Mention In This Episode: Registration opens Monday, June 16, 2025, for Cookbook Camp, a laid-back summertime experience to help you shape your concept, choose your publishing path, and start building the habits that lead to a finished book.  

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Metro Shrimp & Grits Thursdays is now available on the Spreaker Player!Starting off in the Bistro Cafe, the rightwing Georgia Supreme Court ruled against MAGA Republicans.Then, on the rest of the menu, the former head of the Alabama Department of Veterans Affairs filed a federal lawsuit accusing Governor Kay Ivey of wrongful termination and defamation; a former worker who leaked information about plans by Republican Governor Ron DeSantis' administration to build golf courses and hotels in Florida state parks has filed a whistleblower lawsuit; and, seven Arkansas families filed suit challenging the state law that requires the Ten Commandments be posted in classrooms.After the break, we move to the Chef's Table where Polish security services have detained three men who were planning an attack inspired by Neo-Nazi perpetrators of mass killings; and, the European court ruled Italy is not liable for the actions of the Libyan Coast Guard in a fatal 2017 migrant boat sinking.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Everyone in this good city enjoys the full right to pursue his own inclinations in all reasonable and, unreasonable ways.” -- The Daily Picayune, New Orleans, March 5, 1851Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Deb Hutton is in for Jim all this week. Deb talks with the beloved author about the scamPlus – Ontario unveils its new energy plan GUESTS: Anwar Knight - award winning broadcasterGreta Podleski - Canadian cookbook authorStephen Lecce - Ontario Energy Minister

Friend of the pod David Nayfeld, of Che Fico and other Bay Area restaurants, discusses his inaugural cookbook, Dad, What's for DInner--an outstanding first effort, and a perfect Father's Day gift. Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters.  THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Smothered Benedict Wednesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, Pam Bondi's brother was dealt a stunning defeat in the DC Bar election.Then, on the rest of the menu, a Wisconsin lawsuit seeks to ban Elon Musk from ever again offering $1 million checks to voters for their votes; Louisiana lawmakers passed a bill targeting out-of-state doctors who prescribe and mail abortion pills; and, a federal appeals court in New York is set to hear arguments in Trump's bid to erase his hush money conviction.After the break, we move to the Chef's Table where Netanyahu's government faces a possible collapse as the opposition seeks to dissolve it; and, three far-right lawmakers in Greece were expelled from parliament due to ties with a Neo-Nazi politician convicted of leading a criminal organization.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“It may be safely averred that good cookery is the best and truest economy, turning to full account every wholesome article of food, and converting into palatable meals what the ignorant either render uneatable or throw away in disdain.” - Eliza Acton ‘Modern Cookery for Private Families' (1845)Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

In this episode, Kate is joined by Christopher Gillard, chef and writer, to discuss how cooking can help rebuild your life post-divorce. About the episode: The episode starts with Chris opening up about his separation story and the unexpected discoveries like pet-sitting and newfound love for cooking that inspired him to write his book ‘The Divorced Man's Kitchen Survival Guide'. He also explains how visiting different kitchens led him to formulate a ‘recipe' of essential tools & ingredients that everyone needs to cook up a fresh start post-divorce. Kate and Chris discuss why his self-care book and practical guidance are particularly important for men, and how nutritious cooking can help you get through a tough time and come out better than ever. They finish off by giving some actionable tips on how to improve your cooking habits, like planning smarter food shops and choosing to embrace imperfection when things don't go as planned.About our guest:Christopher H Gillard is a qualified chef, professional writer, photographic artist, filmmaker and a tech entrepreneur with over two decades experience in communications and innovative technology development. He also happens to be a divorcee who suddenly had to rebuild his life from the ground up in 2019 - no job, no money, no home and two little girls to look after. Chris's background as a professional chef combined with over 20 years in creative communications and tech innovation provided him with crucial skills and experience needed to successfully navigate the hardest period of his life. It led him to his accidental recipe for renewal and the subsequent creation of his book. In The Divorced Man's Kitchen Survival Guide, Chris is sharing his story and learnings in the hope of helping others, everywhere.More resources:You can get in touch with Chris on LinkedIn and you can buy his book The Divorced Man's Kitchen Survival Guide on AmazonYou can also get in touch with amicable for more information on the legal, financial and parenting aspects of separation. Book a free 15-minute consultation with an amicable expert today. We'd love to know how we can help you further. Share your questions on divorce, separation and co-parenting with us at hello@amicable.co.uk . They might just be the topic of a future episode!#LifeAfterDivorce

Welcome! and Thank you for listening.  This episodes is about distractions.  I have had a few myself resulting in a delay in airing this episode.  I am in the process of adding video to the podcast on a bimonthly basis.   It has resulted in a few more hurdles.  So apologies for the delay.  We make thousands of decisions each day from food choices to navigation.  These choices are made in the face of many distractions.  Just like stress, distractions never go away, we just have the opportunity to react differently.   Distractions occur both externally and internally.  An example might be someone trying to get you off your nutrition plan by temping you with a tasty desert.  Some may also call that guilting.  Internal distractions fuel the fire with the stories we tell ourselves to justify behaviors not inline with our goals.  That internal dialog can be quite convincing.  Have you ever been called a perfectionist?  Have you ever felt you had something down to a perfection?  Both often result in frustration and disappointment.  There is always another level to achieve.  The aim is to enjoy or savor the process.   I challenge you to raise the bar.  Surround yourself with people that challenge you and savor the journey towards your health goals.   If you would like to reverse lifestyle disease, get of medications, or become the healthiest version of you, check out our website at https://doctordulaney.com/membership/join-us/ Email me with questions at jami@doctordulaney.com.  Look for the video launch in the next few weeks on youtube and Spotify.    Dietitian consults: addie@doctordulaney.com Strength consults: nathan@doctordulaney.com Ebook: https://doctordulaney.com/powerful-plates-ebook/ Cookbook: https://a.co/d/6zVUluq Water distillers: https://mypurewater.com/?sld=jdulaney.  discount code: cleanwaterforsophe Thanks for listening!

Today's West Coast Cookbook & Speakeasy Podcast for our especially special daily special, Tarrytown Chowder Tuesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, over three hundred National Institute of Health employees have published the ‘Bethesda Declaration' in dissent of Trump administration health policies.Then, on the rest of the menu, RFK Jr's top aide attacks the US health system while running a company that promotes untested wellness alternatives; Trump got a public rebuke as the Smithsonian refused to kowtow to his illegal orders; and, the Mad King decreed we are all going to get coal, and we better like it or else.After the break, we move to the Chef's Table where the Czech president appointed a new justice minister amid a bitcoin scandal; and, the US-China trade talks in London entered their second day.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.” -- Ernest Hemingway "A Moveable Feast"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, River City Hash Mondays is now available on the Spreaker Player!Starting off in the Bistro Cafe, Gavin Newsom criticized Trump as “a stone-cold liar” after his call about the ICE invasion.Then, on the rest of the menu, Washington state farmworkers fear retaliation and deportation for reporting sexual harassment to a key federal agency under Trump; a reporter from Australian Channel 9 News was shot with rubber bullets live on air in Los Angeles as she was covering the ICE blitzkrieg; and, you can tell MAGA propaganda works because MAGA state houses are filing bills to outlaw chem trails.After the break, we move to the Chef's Table where a Czech court sentenced a Colombian national to eight years in prison for an arson attack tied to Russia; and, NATO chief Rutte called for a 400% increase in the alliance's air and missile defenses to counter the threat from Russia.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!"I was never a spy. I was with the OSS organization. We had a number of women, but we were all office help." -- Julia ChildBecome a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Nadia Lim is a chef with a finger in every pie. She's a MasterChef New Zealand champion, cookbook author, TV personality, dietitian, entrepreneur, and an inspiration for many in the kitchen. Her recipes and passion have shaped the way many approach food, the release of her cookbook Easy Weeknight Meals inspiring plenty of people to take up utensils. To mark the 10th anniversary of that very cookbook, a special edition is being released, complete with 16 bonus My Food Bag recipes. Easy Weeknight Meals 10th Anniversary Edition, published by Allen & Unwin NZ, RRP $39.99. She told Jack Tame that ten years has gone by fast – time moving faster the older you get. “I'm 40 this year and I started this journey out when I was like, 25, and gosh, the time's just flown by,” Lim said. “I've never been a great person at kind of, looking back in the past, but when anniversaries like this come around, it's a good time to kind of look back and stop, pause, and reflect.” LISTEN ABOVE See omnystudio.com/listener for privacy information.

Today I return to the LitRPG pandemonium of the Dungeon Crawler Carl series, coming at you with my review of book 3, The Dungeon Anarchist's Cookbook. Rising stakes, believe it or not, even in the midst of a dungeon game show that's to the death! Carl, Donut, Mondo, and more are through into yet another level, and making it any further seems impossible! Here's Jim's spoiler-lite review, with full spoil commentary at the very end, so stick around all the way through if you've already read this title.#FantasyForTheAges #readingrecommendations #LitRPG #Fantasy #DungeonCrawlerCarl #TBR #ToBeRead #ReadingList #SFF #booktube #booktuberWant to purchase books/media mentioned in this episode?The Dungeon Anarchist's Cookbook: https://t.ly/xy2bYWays to connect with us:Support us on Patreon: https://www.patreon.com/FantasyForTheAges Follow Jim/Father on Goodreads: https://www.goodreads.com/user/show/13848336-jim-scriven Join us on Discord: https://discord.gg/jMWyVJ6qKk Follow us on "X": @Fantasy4theAges Follow us on Blue Sky: @fantasy4theages.bsky.socialFollow us on Instagram: fantasy_for_the_ages Follow us on Mastodon: @FantasyForTheAges@nerdculture.de Email us: FantasyForTheAges@gmail.com Check out our merch: https://www.newcreationsbyjen.com/collections/fantasyfortheagesJim's Microphone: Blue Yeti https://tinyurl.com/3shpvhb4 ————————————————————————————Music and video elements licensed under Envato Elements:https://elements.envato.com/

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Blue Moon Spirits Fridays, is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump lost four court cases within hours of each other.Then, on the rest of the menu, Trump's surgeon general pick criticizes others' conflicts but profits from wellness product sales that puts money in her own pocket; a jury awarded a California prosecutor $3 million after she was forced out of her position; and, seventy law professors, attorneys and former Florida Supreme Court justices filed a Florida Bar complaint accusing Pam Bondi of ‘misconduct' as US Attorney General.After the break, we move to the Chef's Table where China issued warrants for Taiwanese hackers and banned a business for pro-independence links; and, the private lunar lander from Japan crashed into the moon in a failed mission.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Structural linguistics is a bitterly divided and unhappy profession, and a large number of its practitioners spend many nights drowning their sorrows in Ouisghian Zodahs.” ― Douglas Adams "The Restaurant at the End of the Universe"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3167: Gordon Stein explores how high-quality dividend stocks can serve as a shield against inflation while potentially accelerating portfolio growth. Highlighting examples like Lockheed Martin, Stein illustrates how dividend growth, reinvestment strategies, and careful stock selection can offer rising income and market resilience, even in volatile times. Read along with the original article(s) here: https://cashflowcookbook.com/dividend-stocks-fight-inflation/ Quotes to ponder: "Dividend stocks fight inflation with both a rising stock price and rising dividends." "A dividend growth rate that is above inflation provides income that rises faster than inflation." "Automatic reinvestment of dividends means that you will buy more as the stock price dips and buy less as the price rises, improving your overall investment." Episode references: Vanguard Dividend Appreciation Fund (NYSE:VIG): https://investor.vanguard.com/investment-products/etfs/profile/vig SPDR S&P Dividend ETF (NYSE:SDY): https://www.ssga.com/us/en/intermediary/etfs/funds/spdr-sp-500-dividend-etf-sdy Learn more about your ad choices. Visit megaphone.fm/adchoices

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3167: Gordon Stein explores how high-quality dividend stocks can serve as a shield against inflation while potentially accelerating portfolio growth. Highlighting examples like Lockheed Martin, Stein illustrates how dividend growth, reinvestment strategies, and careful stock selection can offer rising income and market resilience, even in volatile times. Read along with the original article(s) here: https://cashflowcookbook.com/dividend-stocks-fight-inflation/ Quotes to ponder: "Dividend stocks fight inflation with both a rising stock price and rising dividends." "A dividend growth rate that is above inflation provides income that rises faster than inflation." "Automatic reinvestment of dividends means that you will buy more as the stock price dips and buy less as the price rises, improving your overall investment." Episode references: Vanguard Dividend Appreciation Fund (NYSE:VIG): https://investor.vanguard.com/investment-products/etfs/profile/vig SPDR S&P Dividend ETF (NYSE:SDY): https://www.ssga.com/us/en/intermediary/etfs/funds/spdr-sp-500-dividend-etf-sdy Learn more about your ad choices. Visit megaphone.fm/adchoices

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Metro Shrimp & Grits Thursdays is now available on the Spreaker Player!Starting off in the Bistro Cafe, a legal scholar schooled Josh Hawley during a Senate hearing on all these “commie judges ruling against Trump.”Then, on the rest of the menu, instead of being gone in one hundred and thirty days, ‘Big Balls' and other core DOGE brownshirts are now full time government employees; a MAGA political consultant behind AI-generated robocall deepfakes of Joe Biden, goes on trial in New Hampshire; and, surgeons say the MAGA MAHA report wrongly dismisses tonsil and ear tube surgeries as harmful, ignoring evidence that the procedures greatly improve sleep, hearing, and behavior in children.After the break, we move to the Chef's Table where the outgoing head of Europe's drug agency warned of a surge of violence from the extreme right wing stimulant trade; and Trump's travel ban has an exemption for Olympic and World Cup athletes and coaches, but not for their families and fans.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Everyone in this good city enjoys the full right to pursue his own inclinations in all reasonable and, unreasonable ways.” -- The Daily Picayune, New Orleans, March 5, 1851Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3167: Gordon Stein explores how high-quality dividend stocks can serve as a shield against inflation while potentially accelerating portfolio growth. Highlighting examples like Lockheed Martin, Stein illustrates how dividend growth, reinvestment strategies, and careful stock selection can offer rising income and market resilience, even in volatile times. Read along with the original article(s) here: https://cashflowcookbook.com/dividend-stocks-fight-inflation/ Quotes to ponder: "Dividend stocks fight inflation with both a rising stock price and rising dividends." "A dividend growth rate that is above inflation provides income that rises faster than inflation." "Automatic reinvestment of dividends means that you will buy more as the stock price dips and buy less as the price rises, improving your overall investment." Episode references: Vanguard Dividend Appreciation Fund (NYSE:VIG): https://investor.vanguard.com/investment-products/etfs/profile/vig SPDR S&P Dividend ETF (NYSE:SDY): https://www.ssga.com/us/en/intermediary/etfs/funds/spdr-sp-500-dividend-etf-sdy Learn more about your ad choices. Visit megaphone.fm/adchoices

Ep. 103 –Hospitality with Heart: What We Learned from Amy Hannon's Love Welcome Serve In this episode of the Happy Hostess Podcast, Kristie reviews Love Welcome Serve by Amy Nelson Hannon after cooking through the book with the Happy Cookbook Party, an online cookbook club. This cookbook is filled with hospitality-minded recipes, practical tips, and a faith-filled perspective that encourages intentional gathering. Kristie shares her favorite dishes from each section, from appetizers to desserts.  If you're looking for a cookbook that's both heartwarming and hostess-friendly, this one deserves a spot in your kitchen. Plus, she announces the next pick for the Happy Cookbook Party — Celebrate with Babs by Barbara Costello. Don't miss your chance to join the community and bring the fun back to your kitchen!   Join Us in the Happy Cookbook Party! Website:- http://happycookbookparty.com/   Love, Welcome, Serve by Amy Nelson Hannon https://amzn.to/4kQ0ENr   Amy Nelson Hannon https://eunamaes.com/ https://www.instagram.com/eunamaes/   Celebrate With Babs by Barbara Costello https://amzn.to/43XEfId Happy Hostess https://www.instagram.com/happyhostesscollective/ https://m.facebook.com/happyhostesscollective  https://www.happyhostesscollective.com/

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Smothered Benedict Wednesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, MAGA Mike was torn to shreds by his own party.Then, on the rest of the menu, Musk's DOGE goons left the US Institute of Peace they illegally tried to take over, full of cockroaches and pot; a Tennessee appeals court upheld the law from Republican legislators to punish blue Nashville's council for refusing the Republican National Convention in the Music City; and, the FBI discovered a cache of guns, armor and Nazi paraphernalia while raiding a home in Washington state.After the break, we move to the Chef's Table where Pete Hegseth is too busy purging women, gays and non-whites from the US military to show up at an important NATO meeting, the first time a Pentagon chief has blown off the fifty-nation meeting since the group's inception; and, Cologne, Germany has begun its biggest evacuation since 1945 to defuse three unexploded US WWII bombs unearthed early on Monday.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“It may be safely averred that good cookery is the best and truest economy, turning to full account every wholesome article of food, and converting into palatable meals what the ignorant either render uneatable or throw away in disdain.” - Eliza Acton ‘Modern Cookery for Private Families' (1845)Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special daily special, Tarrytown Chowder Tuesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, the New York Bar Council is addressing a complaint about top Trump official Emil Bove by kicking it back to Trump's DOJ.Then, on the rest of the menu, ex-Homeland Security official Miles Taylor is fighting back against Trump's ‘unprecedented' investigation order; NOAA says it will hire ‘mission-critical' weather service positions that were cut because ketamine-addled, apartheid-loving South African Boers said they know better; and, OAN's ‘MAGA Girl' Pentagon reporter learned the limits of expressing her own opinion.After the break, we move to the Chef's Table where the Dutch Prime Minister said his coalition government will become a caretaker administration after far-right lawmaker Geert Wilders pulled his ministers out of the Cabinet; and, the Liberal candidate is forecast to win South Korea's snap presidential election.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.” -- Ernest Hemingway "A Moveable Feast"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

In Adam Roberts' debut novel, a food writer named Isabella loses her job after fumbling a chocolate souffle demonstration on Instagram Live. But soon after, she is offered the opportunity to ghostwrite a cookbook for Molly Babcock, a famous actress whose career is in need of a reboot. Food Person follows this chaotic collaboration between Isabella, who lives and breathes food, and Molly, who doesn't care much for food at all. In today's episode, Roberts joins NPR's Scott Simon for a conversation about pushing past celebrity stereotypes, the author's favorite food writers, and a recipe involving cavatappi.To listen to Book of the Day sponsor-free and support NPR's book coverage, sign up for Book of the Day+ at plus.npr.org/bookofthedayLearn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Welcome to today's Shelf Logic podcast where food meets fandom! On this episode of Shelf Logic, we will be highlighting a few pop culture cookbooks from the MCLD catalog . There's something for everyone - from young, first time cooks, to seasoned professionals looking to spice up their culinary repertoire! Tune and and find your next great cookbook!

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, River City Hash Mondays is now available on the Spreaker Player!Starting off in the Bistro Cafe, Representative Daniel Goldman confronted plainclothes ICE agents who stormed his district office.Then, on the rest of the menu, the New England Patriots were threatened with a MAGA boycott for a Pride flag display during Pride Month; Tulsa's new Black mayor proposed a $100 million dollar trust to ‘repair' the impact of the 1921 Race Massacre by a white mob; and, Trump fast-tracked a Utah uranium mine, but an industry revival may wait for higher prices.After the break, we move to the Chef's Table where the election of a Trump ally in Poland could alter European Union/Ukraine policies; and, Ukrainian spies hid the drones in woodsheds and hired unwitting Russian truck drivers to transport the weapons deep in the country that crippled Russian defenses and nuclear capabilities.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!"I was never a spy. I was with the OSS organization. We had a number of women, but we were all office help." -- Julia ChildBecome a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Vampire magic, and the fruit of the summer

I had a real fun time chatting with Beth La Manach, whose new cookbook, “Entertaining 101” just released. Beth's YouTube channel is wildy entertaining and she is also on Substack so you can follow her Entertaining with Beth Now since Beth makes it so easy lets all get to Entertianing!EPISODE TRANSCRIPT:Stephanie Hansen:Hello, everybody. Welcome to Dishing with Stephanie's Dish. I'm Stephanie Hansen and I like to talk to people obsessed with food. In particular, I enjoy cookbook authors and today I'm with Beth Lamonic and she is the author of a cookbook that just the title alone, I feel like holy cats. That's so intimidating. It is called entertaining one zero one. Beth, that just makes you, like, right on the level of Martha Stewart in my brain. Were you nervous about calling it one zero one?Beth Le Manach:No. Because the way that I'm thinking about the title is it's really targeted towards beginners or veterans who just need it to be easier and quicker. And I think everybody loves a one zero one entry point because they know it's not gonna be intimidating. It's gonna be accessible.Stephanie Hansen:Well, you are not a one zero one in your chops. You have over 662,000 followers on YouTube. They were like, oh, she has a a YouTube channel. And I went to look. I was like, holy cats. Tell me the name of your YouTube channel because I forgot to write it down. Recipes for entertaining. Was that what it was called?Beth Le Manach:No. It's called Entertaining with Beth.Stephanie Hansen:Got it. Okay. So you also are very fascinating, but I'm gonna get to that part in just a second. Take me through, like, your journey of, like, the how you started the YouTube and how we are that you're just is this your first book?Beth Le Manach:Yes. It isn't my first book. I know. I've been in a long time. I know exactly. Yeah. So it's kind of a long story, but I'll give you the highlights. I started my YouTube channel because I was by trade a producer for television, lifestyle television, and I got my start with the Scripps network.Beth Le Manach:So Food Network, HGTV, Fine Living, I was producing a bunch of content for them. I saw everything going online, digital. So I was like, I wanna produce digital content for the web. I got a job at a company that had a huge order for YouTube. So this was right around 2011 when YouTube started getting grants to media companies to produce quality content so they could get the advertisers to actually advertise against it. Because up into that point, it was a lot of, you know, skate board tricks and cat videos and stuff like that. Yeah. And so since I had come up with all of this kind of lifestyle content, my boss was like, okay. Create a YouTube channel that women will love. And I was a new mom. I had two small kids, and I was into all this lifestyle content, but I knew nothing about YouTube. So I had to really learn what it was, and little by little, we started to just create content. That was food content, fashion, beauty, all the things that I thought, like, women would be interested in.And then one day, my boss came to me and said, you know what? We are, like, really behind on the hours here that we have to deliver. We gotta pep this up a bit. What do you got? And I was like, I think we should do, like, entertaining shows, like, thirty minute shows, like what we used to do for TV. Like, let's do the perfect dinner party. He's like he was like, well, who are we gonna get to do that? And I was like, me. I love to cook, and I have a lot of recipes. And at the time, I just bought a house, and I was like, you know, come to my house. You don't have to pay me.You're already paying me, and let's knock off a few of these episodes. So we did about 16 of them, and then my boss was like, you know, this is really resonating with people. Like and and it really hit me at that point that I thought, how is this new information for people? Because I had grown up with Martha Stewart and Ina Garten, and I just thought that everybody was watching this. But people at the time on YouTube were just getting into, like, all the beauty gurus, and those girls were now aging up and sort of, like, having their first apartment and getting married. And they weren't suddenly gonna go offline and go look at magazines and books. They were staying online.Stephanie Hansen:Yeah.Beth Le Manach:And I think that's where it really resonated. And so long story short, I did that until I started to do it full time, and now the channel is mine, and I just do it full time.Stephanie Hansen:It explains lots of things. One, how prescient of you to see this digital age coming. So very smart.Beth Le Manach:Yeah.Stephanie Hansen:Two, I always talk about first mover advantage. And whenever there's a new platform or something, I always make sure that I log on. I save my handle. Even if I don't know if I'm gonna use it or do anything with it, I I believe that being the first in a space or in in a being a handful of first in a space is part of what gets you that first mover advantage. So note to self people because there's gonna be a lot of social enterprises that are coming in our future. And then also, like, sometimes the keeping it simple is the best. Like, you just assume that everybody knows how to, you know, make a delicious apparel spritz, but necessarily they don't. So that what you can offer in your most authentic way is, valuable.And that's, I guess, why you did this as your first book because you seem like you really are taking and packaging a lot of this in a way that feels authentic to you, and that's what people want.Beth Le Manach:I think they do. I mean and I think that's what YouTube has really taught me is that there are thousands of chicken Parmesan recipes on YouTube, but people will still ask me, but we want your recipe. Not because my recipe is gonna be better than anybody else's recipe because there's only a couple of ways around making a chicken parm, but because they want my point of view. And I think that that's what makes YouTube so human, and that's why they called it YouTube because it is about you and how you how I prepare chicken parmesan recipe could be different than how you prepare it. And the things that we're gonna highlight could be different based on our own lived experience, and I think that's what makes it really human and really fun.Stephanie Hansen:Yeah. Your show is also very beautiful. I just started doing a TV show, with Fox here locally, and lighting is so important. And my own YouTube is horribly lit and embarrassing. Yours is incredible.Like, do you have my normal lights set up?Beth Le Manach:No. My gosh. You know what my light setup is now? No lights. The light setup is no lights because I went round and round, and I have, you know, a lot of different experience. Like, I started with the big crew of seven people people that would come, and then I would go back, like, after COVID, and there was no people. And then I had to learn it all myself, and then I moved to France, and I was like, I can't carry all this stuff with me. I have gone back and forth on the lighting, and I always go back to the fact that, like, natural lighting for food is just the best lighting, and then just adjust the camera settings. Like, you're much better off doing that and know which angles of the kitchen give you the best softest light because that you can always reproduce the camera, but you can't always reproduce the exact temperature and light. And, like, that just was making me crazy. So I just decided to finish the lights.Stephanie Hansen:Yeah. That is really the tip. Yes. I like it. You mentioned this move to France, and I I you have through the course of your channel and through the course career here. Also, you had a like, it sounded like a rental in France that you made into a full time home.Beth Le Manach:Yes. Exactly. So my husband is French, and we had been coming to France every year or so when we were married. And then we took a break when we had kids, and then we started to bring the kids when they were, like, five and two.Stephanie Hansen:So you and your husband moved to France, and he's French. Yes. So he's like your Jeffrey.Beth Le Manach:Yeah. You could say that. Yeah. He, he he definitely, has inspired me a lot, I think, with the French lifestyle and French cooking. And we would come to France every summer just to vacation, and then we thought, okay. Let's stop renting all these houses. Let's buy a house and then become the renter like, become the person renting. That was a better investment for us.Beth Le Manach:And then, I don't know, we just he got to a point in his life where he was like, I see all my friends retiring in France. That's where I wanna be. And I think that's the blessing and the curse of marrying a foreigner. At one point, they're gonna wanna go back, and you just have to be ready for that. So I was always ready for it because I've always loved France, and I just thought, like, that's a fun experience. Yeah. Let's go do that.Stephanie Hansen:Do you read David Leibovitz's blog?Beth Le Manach:Yes. I do. I love him. Yeah. He's great.Stephanie Hansen:I've learned so much. I have, relatives that are from Montreal, which is not France, but they've spent time in France. And Yeah. He just talks a lot about the difficulties of living in France and being an American transplant living in France.Are there things that you have found that you're just like, oh, I just wish I could get this or something that you're craving to miss?Beth Le Manach:Prepared broths and stocks. Like, you know, when you go in The States, you go to the grocery store and you see, like, a million organic chicken broth, beef broth, like, in every brand that takes up practically a whole file. Here, you cannot get that. You can get the cubes where you're making it, but it's like you're wasting a whole cube for two cups of broth, and you may not need the two cups of broth. Like, I love those little one cup ones that we can get in those days. That, we cannot get here. And I I don't know why. A lot of me thinks, like, it just takes up too much space on the shelves, and maybe the little cubes are better, but I do miss that.Stephanie Hansen:Do you have that better than bouillon product?Beth Le Manach:We don't have that. I have not seen that. Uh-uh. Like, there's a lot of different kinds of these little broth cubes too, and I've been trying all of them. Some of them are horrible, and some of them are okay, but there's nothing like the Swanson's chicken broth. Like, I really kinda miss that. I love that. And Land O'Lakes spread the butter.Beth Le Manach:Land O'Lakes butter. Even though we have a million wonderful butters here in France for baking, nothing is quite like the Land O'Lakes salted butter in my opinion.Stephanie Hansen:I live in Minnesota, the home of Land O'Lakes, so that makes me real happy. Alright. So entertaining one zero one is about simple, easy ways to start your entertaining life, whether it be like a signature cocktail for mom's brunch or an egg bake for Christmas or, just a simple, like, Friday night dinner party. What are some of your favorite entry points for entertaining?Beth Le Manach:Yeah. Well, I think brunch. I think brunch is the beginners, like, home run because there's no fancy roasts that you have to learn how to carve. It's pretty inexpensive because you're not serving a ton of wines and cocktails. It's fairly cheap too because of what you're making. It's eggs and bread and fruit. And it's easy because you can, like, prep in the morning, and then people come at, like, eleven. And it doesn't take the whole night.Beth Le Manach:Like, it's not gonna go on for hours and hours. Like, people usually leave around two or three. I just think it's a great entry point for people. Yeah. I mean, I think, you know, once you get into the holidays, like the Thanksgiving and the Christmas, you wanna get a few brunches under your belt, maybe a few dinners. I always say start with four, then have six, but don't ever start having 10 guests, which is what Thanksgiving is. So don't start there. Yep.Beth Le Manach:Because people usually get themselves so stressed out for entertaining because I think they don't start at the right entry point. And then they never wanna do it again because it was a big mess and, you know, it was so stressful because I think they didn't work their way up to it. You know what I mean?Stephanie Hansen:Yeah. I never thought about that, but that's really a clever way to think about it. I also think too choosing, like, the main dish and then building from there is helpful. Like Yes. I I don't know why I was afraid to cook salmon for forever, but, but, really, roasting a whole side of salmon is a great dish for entertaining.Beth Le Manach:Super easy, beautiful, super delicious. Yeah. I I think that people feel like they get sort of stressed out at all of the organization, like, the the timing of it. Because most people don't have, like, restaurant cook experience where everything is timed. So my philosophy is always, like, one or two things, two max that's, like, active cooking, The rest, assembly and the rest, premade. So, like, if you balance out the portfolio of dishes so that they're not all active cooking, it's just gonna make your life so much easier.Stephanie Hansen:And so Don't you think too, like, what I always discover with entertaining is people are just so delighted to come, to be invited to something. We don't do this enough.Beth Le Manach:We don't do it enough because I think people are afraid of how it's gonna go because maybe they had one or two bad experiences or because, you know, for better or for worse, I'm probably contributing to this, but there is so much food media out there between the blogs and the Instagram and the Pinterest and television and books that, like, it can get very overwhelming. What do you serve and, you know, where do you begin? That I really wanted to create, like, here are the hundred and one recipes that, like, everybody should just know how to make. Like, it's just should be part of your repertoire. Like, get the basics down first and get the ones that you crave. So, like, of course, everybody wants to know how to make a turkey at Thanksgiving or a key lime pie at Easter or barbecue chicken in the summer. Like, these are the things we are all sort of craving perennially. And if you can get those right, then you go to, like, one zero two, which is, you know, the more sophisticated flight files and that kind of thing.Stephanie Hansen:Second book, are you already thinking about it?Beth Le Manach:Oh my gosh. No. Because I'm still recovering from the first book. You know, you're a good book author. I had no idea how all consuming it is. In a good way. Of it taken. It was a definite two year project, you know, between the testing, the writing, the photography, like, all of it.Stephanie Hansen:Yeah. What part did you love, and what part did you hate?Beth Le Manach:I really love the testing. You know? Like, really taking the time to test each recipe and getting excited about being able to share it, thinking of all of my subscribers that I've had over the years and thinking, oh, this person's gonna love this, and, oh, that person is really this is really gonna help that person. I love that. I love the writing. I didn't think I would love that as much, but I really love that, the stories and the tips and the kind of bringing the recipe to life. As much as I love the results of the photo shoot, that was probably the most exhausting, I think. And to have to then remake all a hundred and one recipes again. And, you know, at that point, it's not just me in the kitchen.It's a whole team of people and making sure, like, oh, that's not supposed to look like that or, like, oh, that crust shouldn't be like you know? And, like, that I found very taxing. But it was great to see all the photos at the end of the shoot. Like, oh, wow. We did all that.Stephanie Hansen:Did you have to cut some recipes, and was that hard to do?Beth Le Manach:We didn't I would cut them in the testing. We didn't we we basically shot everything that we planned, so that was great. But there were recipes that I just kept thinking, this is good, but it's too complicated, or this is not delivering on my motto of, like, minimum effort, maximum impact. This is, like, maximum effort from maximum impact, but, like, I didn't wanna go there. I wanted to keep it really easy and accessible for people. So those were the recipes that usually got the pitch.Stephanie Hansen:Was it harder? When did you move to France, and was this in the middle?Beth Le Manach:Yeah. It was. Of course. That was the craziest thing about it. We did the photo shoot in May, and we moved in June. So as soon as the, like, photo team left at the May, we were like, okay. Let's wrap it up. And we started to just put things in boxes and because I couldn't, like, take the whole house apart because I needed all the props, and I needed a certain amount of furniture and dishes and thing, you know, that I couldn't take.Beth Le Manach:So yeah. Stephanie Hansen:did you move all that stuff? Do you still have it? Because people don't realize, like, when you're styling photos, you know, you need all this stuff that you have.Beth Le Manach:You you need all this stuff, and I had a ton of props as we all do. You know, anybody that's in this business has a ton props. And I used them all for the cookbook, but I could not take them all with me to France. It's just it was gonna be too expensive. And I was actually afraid that some of them would break anyway, so I gave them to a lot of the, prop master who was working on the cookbook. Like, she took a a bunch. Everybody on the shoot took some, and we had a fully furnished house here in France that we were renting. So and, of course, every time I come, I would hit a flea market and buy more stuff.So, like, I just had no more rooms for any more stuff, so I just had to, you know, give away.Stephanie Hansen:Yeah. That's it's kinda liberating and kinda freeing, though, in and of itself.Beth Le Manach:It is. It is.Stephanie Hansen:Who do you look up to for entertaining?Beth Le Manach:Oh, you know, all the greats. I love Martha Stewart. I love Ina Garten. I'm trying to think, like, if I there's a couple of substackers that I really love. There's a woman, little Chavita is the name of her substack. I let do you know her? Do you follow her substack? I think yeah. I just I love her sort of effortless elegance. I love things that don't feel overly fussy or feel overly staged.Beth Le Manach:Yeah. There's a lot of Instagrammers too that you just see that you're like, oh, yeah. I love that. I don't know. Yeah. I think and my parents, like, I love the way that they entertain, and I've always, like, looked up to their sort of style of entertaining.Stephanie Hansen:You mentioned, chicken parm experience, and I just happen to have read a whole thing about an influencer that apparently grabbed some very similar recipes from, some recipe writers and then repackaged them and put them in her book in Australia that's been, like, a multimillion bestseller. And I always worry and wonder about that because it's very hard to make a recipe your own for something like a chicken farm. And I really cooking very basic and presenting very basic recipes that people have been doing for forever and short of, like, saying, you know, I got inspiration or I adapted from. I do wonder if we're getting into this place where the Internet is just full of 6,000 chicken parmesan recipes that are all the same.Beth Le Manach:Yeah. I mean, I think what really, sets them apart though is the way you go about it. Like, I can remember a copyright lawyer telling me, like, you can't actually copyright the ingredients, but you can copyright the method. And I think, you know, for anybody who cooks a lot, there is a method that you go about making the recipe that's based on your experience, like the do's and more importantly the don'ts. Like, don't do that because you're gonna have a salvee chicken parm. Make sure you do this because it'll crisp up more. So, like, in my chicken parmesan video on YouTube, I labeled it a little bit different. I think it's something like the six tips to a great chicken parm, and that's just based on my experience.Like, fry it in a cast iron pan, presalt the chicken so that it's nice and juicy. Once it comes out of the pan, put it on a cooling rack with a, you know, something like a cookie rack so that it doesn't get all soggy. Add a little Parmesan tea. Like so I think that people make very classic recipes their own by adding their own personality and their own little tips and tricks that they've learned along the way to guarantee success. So I feel like, you know, even in the age of AI and everybody's like, oh, you know what? They're only gonna get these recipes from AI. It's like, yeah. But you're not gonna get that human experience of, like, here's what I did that doesn't work. Here's what I've done that works really well.So I think that's kind of our, you know, competitive edge, I guess, against the robots.Stephanie Hansen:Yeah. And the superpower that maybe will separate, finally, the weed from the chaff as it were. Because if we are all then making similarly the same thing, it is how we're doing it and also how we're performing the content because, like, people get interested in you as a human and you as how you do things, and they wanna follow you and your point of view and think you're funny or whatever your superpower is.Beth Le Manach:Exactly. And that's why I think video is so powerful because that doesn't always come across on the printed page or with a photograph. But when you are on video and you're spending time, like, building this audience on YouTube, it is a way to connect in a more human way with people. And that also, when they search chicken parm and they see three or four results come up, if they already know you because they've watched your video, they you do feel like a friend to them, and they want your point of view. So I think, you know, it was worth all those years and years of uploads because it does help you, like, ingratiate yourself a little bit more to the audience. You know?Stephanie Hansen:Yeah. And, also, I think if you just this is a weird thing to say, but I've been thinking about this a lot because I have a speech later today, and and I wasn't sure what I was gonna speak about. And my husband's like, oh, are you gonna talk about women in business? I was like, no. I think I'm gonna talk about my regs to not riches story, which is, like, people have all these different experiences. Right? And you're always comparing yourself to other people or trying to measure up or trying to get as many likes or follows or comments. And really what I always keep coming back to is that people just want authentic, friendly, nice people in their kitchen to spend time with them.Beth Le Manach:I think so. A %. Especially if it's something that they're a little unsure about, they want the reassurance that, like, it's going to be okay. Like, yeah, we're gonna do it together. You know? Like, I think that that's very reassuring for people.Stephanie Hansen:One of the, recipes that I happen to see on your YouTube really just, like, blew my mind, and I think it's based on your French experiences about almond croissants.Beth Le Manach:Oh, yeah. Yeah. That's from the book.Great. It is in the book. Yeah.Stephanie Hansen:I'm obsessed with almond croissants, and what you did was you took day old croissants and then made, like, a beautiful almond filling, and voila, almond croissants. It's it never occurred to me that that would be a way that you could do that without, you know, like, laminating dough and I mean doing all the hard work.Beth Le Manach:Yeah. Well, I laughed out loud because I didn't realize, and my husband shared this with me when we were sort of newly married, that almond or croissants were made because that was a way that the bakeries could use up the day old croissants that didn't sell because very few things go to waste in France, especially foods. Then it, like, made perfect sense. Like, oh, of course. So if they're doing that, like, we could be doing that. Yeah. Absolutely. Have, like, the yeah.We just don't have the day old croissants, but, like, you can do it with fresh if you just split them open and let them dry out while you make the filling, and it's just as good.Stephanie Hansen:So you have an event that's coming up at Cooks At Crocus Hill, June Eighth, 4 PM. As we record this, there's only a few tickets left. So by the time it actually airs, you probably won't have the privilege of getting tickets unless you decide to do another night. Is that a possibility?Beth Le Manach:We don't know because I have to leave the next day for my next tour. So this is the thing that I yeah. I'm learning about the book tours is you have to be quick about it because it is expensive to go to all these cities.Stephanie Hansen:Yes. And how many citiesBeth Le Manach:are you going to on your tour? I'm going to seven.Stephanie Hansen:Okay. Okay. That is gonna be great. Yeah. So we are speaking with Beth Lamonic, and she is the author of entertaining one zero one. And you can find her book, recipes every host should know how to make. I thought that was a great subtitle too, by the way. Very clear. Everybody knew exactly what they were gonna be getting from your book. Do you have a Substack too, or how do you want people to follow it?Beth Le Manach:Yes. I do. I have a Substack. That would be great. People can follow me there. It's called entertaining with Beth.Stephanie Hansen:And how are you enjoying that as a platform?Beth Le Manach:I love it. I mean, this is the funny thing is, like, writing the cookbook did introduce me to this, like, other way to create, which is writing. And I think it came at the perfect time because we moved to France around the same time that I was doing more on Substack. So I share the recipes there, which are free. But then if people wanna be part of my paid community, once a month, I do an essay about what it's like living in France. I'm kind of the good, bad, and the ugly, you know, because there is so much material that happens, and that's just been a really fun exercise to share that, just in the written page. And and sometimes I include little videos in it too. So It's been It's always fun too, Stephanie Hansen:I think, as creators to have other outlets and more outlets. Yeah. And, you know, I I know people find this hard to believe, but with the exception of, like, in any industry, the top 10% of us are cobbling this together. Right? You're at the end of the year, when you're doing your taxes, you have 52 tiny pots of money that you add up together. Right. And Substat is another tiny pot, but is giving a lot of joy to a lot of people and allowing them to flex in unique and creative ways.Beth Le Manach:It is. It absolutely is. And and I think too because if you stay with, like, kinda one medium, like, I've been doing video for so many years, thirteen years video, it gets really tiring, and you start to get a little fatigued by it all. So it kinda jump starts your creativity again to be like, oh, now I'm gonna write some things, and now I'm gonna and then it sort of helps the video because you look at it with fresher eyes.Stephanie Hansen:Yeah. I love it. Well, Beth, it's been a delight to speak with you. Thanks for being on the podcast today. Good luck with the tour. Beth Le Manach: thanks for having me.Stephanie Hansen:Yes. Are you on presale right now?Beth Le Manach:Yes. We're on presale, and then it goes on sale, for real on June 3.Stephanie Hansen:Okay. So we're gonna launch this podcast, I believe, right before the launch. If you can presale, because you guys that listen know presales are super important to cookbook authors, all of those sales that they've generated up on the presale count towards the first day sales, which hopefully, if all things go great, launches them on bestseller list. Right? That's what we're all trying to do. Beth, I think you've got a great shot at it because your book, looks great. I've watched a bunch of your videos, and I'm just glad that you're getting a chance to come to Saint Paul, Minnesota. Cooks Of Crocusil is a great spot. You're gonna have a blast.Beth Le Manach:Yes. I hope so. It looks amazing.Thank you so much for having me. I really appreciate it.Stephanie Hansen:Enjoy your travels. Hopefully, we'll speak again sometime. Sounds goodStephanie Hansen:Thanks, Stephanie. Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

I had a real fun time chatting with Beth La Manach, whose new cookbook, “Entertaining 101” just released. Beth's YouTube channel is wildy entertaining and she is also on Substack so you can follow her Entertaining with Beth Now since Beth makes it so easy lets all get to Entertianing!EPISODE TRANSCRIPT:Stephanie Hansen:Hello, everybody. Welcome to Dishing with Stephanie's Dish. I'm Stephanie Hansen and I like to talk to people obsessed with food. In particular, I enjoy cookbook authors and today I'm with Beth Lamonic and she is the author of a cookbook that just the title alone, I feel like holy cats. That's so intimidating. It is called entertaining one zero one. Beth, that just makes you, like, right on the level of Martha Stewart in my brain. Were you nervous about calling it one zero one?Beth Le Manach:No. Because the way that I'm thinking about the title is it's really targeted towards beginners or veterans who just need it to be easier and quicker. And I think everybody loves a one zero one entry point because they know it's not gonna be intimidating. It's gonna be accessible.Stephanie Hansen:Well, you are not a one zero one in your chops. You have over 662,000 followers on YouTube. They were like, oh, she has a a YouTube channel. And I went to look. I was like, holy cats. Tell me the name of your YouTube channel because I forgot to write it down. Recipes for entertaining. Was that what it was called?Beth Le Manach:No. It's called Entertaining with Beth.Stephanie Hansen:Got it. Okay. So you also are very fascinating, but I'm gonna get to that part in just a second. Take me through, like, your journey of, like, the how you started the YouTube and how we are that you're just is this your first book?Beth Le Manach:Yes. It isn't my first book. I know. I've been in a long time. I know exactly. Yeah. So it's kind of a long story, but I'll give you the highlights. I started my YouTube channel because I was by trade a producer for television, lifestyle television, and I got my start with the Scripps network.Beth Le Manach:So Food Network, HGTV, Fine Living, I was producing a bunch of content for them. I saw everything going online, digital. So I was like, I wanna produce digital content for the web. I got a job at a company that had a huge order for YouTube. So this was right around 2011 when YouTube started getting grants to media companies to produce quality content so they could get the advertisers to actually advertise against it. Because up into that point, it was a lot of, you know, skate board tricks and cat videos and stuff like that. Yeah. And so since I had come up with all of this kind of lifestyle content, my boss was like, okay. Create a YouTube channel that women will love. And I was a new mom. I had two small kids, and I was into all this lifestyle content, but I knew nothing about YouTube. So I had to really learn what it was, and little by little, we started to just create content. That was food content, fashion, beauty, all the things that I thought, like, women would be interested in.And then one day, my boss came to me and said, you know what? We are, like, really behind on the hours here that we have to deliver. We gotta pep this up a bit. What do you got? And I was like, I think we should do, like, entertaining shows, like, thirty minute shows, like what we used to do for TV. Like, let's do the perfect dinner party. He's like he was like, well, who are we gonna get to do that? And I was like, me. I love to cook, and I have a lot of recipes. And at the time, I just bought a house, and I was like, you know, come to my house. You don't have to pay me.You're already paying me, and let's knock off a few of these episodes. So we did about 16 of them, and then my boss was like, you know, this is really resonating with people. Like and and it really hit me at that point that I thought, how is this new information for people? Because I had grown up with Martha Stewart and Ina Garten, and I just thought that everybody was watching this. But people at the time on YouTube were just getting into, like, all the beauty gurus, and those girls were now aging up and sort of, like, having their first apartment and getting married. And they weren't suddenly gonna go offline and go look at magazines and books. They were staying online.Stephanie Hansen:Yeah.Beth Le Manach:And I think that's where it really resonated. And so long story short, I did that until I started to do it full time, and now the channel is mine, and I just do it full time.Stephanie Hansen:It explains lots of things. One, how prescient of you to see this digital age coming. So very smart.Beth Le Manach:Yeah.Stephanie Hansen:Two, I always talk about first mover advantage. And whenever there's a new platform or something, I always make sure that I log on. I save my handle. Even if I don't know if I'm gonna use it or do anything with it, I I believe that being the first in a space or in in a being a handful of first in a space is part of what gets you that first mover advantage. So note to self people because there's gonna be a lot of social enterprises that are coming in our future. And then also, like, sometimes the keeping it simple is the best. Like, you just assume that everybody knows how to, you know, make a delicious apparel spritz, but necessarily they don't. So that what you can offer in your most authentic way is, valuable.And that's, I guess, why you did this as your first book because you seem like you really are taking and packaging a lot of this in a way that feels authentic to you, and that's what people want.Beth Le Manach:I think they do. I mean and I think that's what YouTube has really taught me is that there are thousands of chicken Parmesan recipes on YouTube, but people will still ask me, but we want your recipe. Not because my recipe is gonna be better than anybody else's recipe because there's only a couple of ways around making a chicken parm, but because they want my point of view. And I think that that's what makes YouTube so human, and that's why they called it YouTube because it is about you and how you how I prepare chicken parmesan recipe could be different than how you prepare it. And the things that we're gonna highlight could be different based on our own lived experience, and I think that's what makes it really human and really fun.Stephanie Hansen:Yeah. Your show is also very beautiful. I just started doing a TV show, with Fox here locally, and lighting is so important. And my own YouTube is horribly lit and embarrassing. Yours is incredible.Like, do you have my normal lights set up?Beth Le Manach:No. My gosh. You know what my light setup is now? No lights. The light setup is no lights because I went round and round, and I have, you know, a lot of different experience. Like, I started with the big crew of seven people people that would come, and then I would go back, like, after COVID, and there was no people. And then I had to learn it all myself, and then I moved to France, and I was like, I can't carry all this stuff with me. I have gone back and forth on the lighting, and I always go back to the fact that, like, natural lighting for food is just the best lighting, and then just adjust the camera settings. Like, you're much better off doing that and know which angles of the kitchen give you the best softest light because that you can always reproduce the camera, but you can't always reproduce the exact temperature and light. And, like, that just was making me crazy. So I just decided to finish the lights.Stephanie Hansen:Yeah. That is really the tip. Yes. I like it. You mentioned this move to France, and I I you have through the course of your channel and through the course career here. Also, you had a like, it sounded like a rental in France that you made into a full time home.Beth Le Manach:Yes. Exactly. So my husband is French, and we had been coming to France every year or so when we were married. And then we took a break when we had kids, and then we started to bring the kids when they were, like, five and two.Stephanie Hansen:So you and your husband moved to France, and he's French. Yes. So he's like your Jeffrey.Beth Le Manach:Yeah. You could say that. Yeah. He, he he definitely, has inspired me a lot, I think, with the French lifestyle and French cooking. And we would come to France every summer just to vacation, and then we thought, okay. Let's stop renting all these houses. Let's buy a house and then become the renter like, become the person renting. That was a better investment for us.Beth Le Manach:And then, I don't know, we just he got to a point in his life where he was like, I see all my friends retiring in France. That's where I wanna be. And I think that's the blessing and the curse of marrying a foreigner. At one point, they're gonna wanna go back, and you just have to be ready for that. So I was always ready for it because I've always loved France, and I just thought, like, that's a fun experience. Yeah. Let's go do that.Stephanie Hansen:Do you read David Leibovitz's blog?Beth Le Manach:Yes. I do. I love him. Yeah. He's great.Stephanie Hansen:I've learned so much. I have, relatives that are from Montreal, which is not France, but they've spent time in France. And Yeah. He just talks a lot about the difficulties of living in France and being an American transplant living in France.Are there things that you have found that you're just like, oh, I just wish I could get this or something that you're craving to miss?Beth Le Manach:Prepared broths and stocks. Like, you know, when you go in The States, you go to the grocery store and you see, like, a million organic chicken broth, beef broth, like, in every brand that takes up practically a whole file. Here, you cannot get that. You can get the cubes where you're making it, but it's like you're wasting a whole cube for two cups of broth, and you may not need the two cups of broth. Like, I love those little one cup ones that we can get in those days. That, we cannot get here. And I I don't know why. A lot of me thinks, like, it just takes up too much space on the shelves, and maybe the little cubes are better, but I do miss that.Stephanie Hansen:Do you have that better than bouillon product?Beth Le Manach:We don't have that. I have not seen that. Uh-uh. Like, there's a lot of different kinds of these little broth cubes too, and I've been trying all of them. Some of them are horrible, and some of them are okay, but there's nothing like the Swanson's chicken broth. Like, I really kinda miss that. I love that. And Land O'Lakes spread the butter.Beth Le Manach:Land O'Lakes butter. Even though we have a million wonderful butters here in France for baking, nothing is quite like the Land O'Lakes salted butter in my opinion.Stephanie Hansen:I live in Minnesota, the home of Land O'Lakes, so that makes me real happy. Alright. So entertaining one zero one is about simple, easy ways to start your entertaining life, whether it be like a signature cocktail for mom's brunch or an egg bake for Christmas or, just a simple, like, Friday night dinner party. What are some of your favorite entry points for entertaining?Beth Le Manach:Yeah. Well, I think brunch. I think brunch is the beginners, like, home run because there's no fancy roasts that you have to learn how to carve. It's pretty inexpensive because you're not serving a ton of wines and cocktails. It's fairly cheap too because of what you're making. It's eggs and bread and fruit. And it's easy because you can, like, prep in the morning, and then people come at, like, eleven. And it doesn't take the whole night.Beth Le Manach:Like, it's not gonna go on for hours and hours. Like, people usually leave around two or three. I just think it's a great entry point for people. Yeah. I mean, I think, you know, once you get into the holidays, like the Thanksgiving and the Christmas, you wanna get a few brunches under your belt, maybe a few dinners. I always say start with four, then have six, but don't ever start having 10 guests, which is what Thanksgiving is. So don't start there. Yep.Beth Le Manach:Because people usually get themselves so stressed out for entertaining because I think they don't start at the right entry point. And then they never wanna do it again because it was a big mess and, you know, it was so stressful because I think they didn't work their way up to it. You know what I mean?Stephanie Hansen:Yeah. I never thought about that, but that's really a clever way to think about it. I also think too choosing, like, the main dish and then building from there is helpful. Like Yes. I I don't know why I was afraid to cook salmon for forever, but, but, really, roasting a whole side of salmon is a great dish for entertaining.Beth Le Manach:Super easy, beautiful, super delicious. Yeah. I I think that people feel like they get sort of stressed out at all of the organization, like, the the timing of it. Because most people don't have, like, restaurant cook experience where everything is timed. So my philosophy is always, like, one or two things, two max that's, like, active cooking, The rest, assembly and the rest, premade. So, like, if you balance out the portfolio of dishes so that they're not all active cooking, it's just gonna make your life so much easier.Stephanie Hansen:And so Don't you think too, like, what I always discover with entertaining is people are just so delighted to come, to be invited to something. We don't do this enough.Beth Le Manach:We don't do it enough because I think people are afraid of how it's gonna go because maybe they had one or two bad experiences or because, you know, for better or for worse, I'm probably contributing to this, but there is so much food media out there between the blogs and the Instagram and the Pinterest and television and books that, like, it can get very overwhelming. What do you serve and, you know, where do you begin? That I really wanted to create, like, here are the hundred and one recipes that, like, everybody should just know how to make. Like, it's just should be part of your repertoire. Like, get the basics down first and get the ones that you crave. So, like, of course, everybody wants to know how to make a turkey at Thanksgiving or a key lime pie at Easter or barbecue chicken in the summer. Like, these are the things we are all sort of craving perennially. And if you can get those right, then you go to, like, one zero two, which is, you know, the more sophisticated flight files and that kind of thing.Stephanie Hansen:Second book, are you already thinking about it?Beth Le Manach:Oh my gosh. No. Because I'm still recovering from the first book. You know, you're a good book author. I had no idea how all consuming it is. In a good way. Of it taken. It was a definite two year project, you know, between the testing, the writing, the photography, like, all of it.Stephanie Hansen:Yeah. What part did you love, and what part did you hate?Beth Le Manach:I really love the testing. You know? Like, really taking the time to test each recipe and getting excited about being able to share it, thinking of all of my subscribers that I've had over the years and thinking, oh, this person's gonna love this, and, oh, that person is really this is really gonna help that person. I love that. I love the writing. I didn't think I would love that as much, but I really love that, the stories and the tips and the kind of bringing the recipe to life. As much as I love the results of the photo shoot, that was probably the most exhausting, I think. And to have to then remake all a hundred and one recipes again. And, you know, at that point, it's not just me in the kitchen.It's a whole team of people and making sure, like, oh, that's not supposed to look like that or, like, oh, that crust shouldn't be like you know? And, like, that I found very taxing. But it was great to see all the photos at the end of the shoot. Like, oh, wow. We did all that.Stephanie Hansen:Did you have to cut some recipes, and was that hard to do?Beth Le Manach:We didn't I would cut them in the testing. We didn't we we basically shot everything that we planned, so that was great. But there were recipes that I just kept thinking, this is good, but it's too complicated, or this is not delivering on my motto of, like, minimum effort, maximum impact. This is, like, maximum effort from maximum impact, but, like, I didn't wanna go there. I wanted to keep it really easy and accessible for people. So those were the recipes that usually got the pitch.Stephanie Hansen:Was it harder? When did you move to France, and was this in the middle?Beth Le Manach:Yeah. It was. Of course. That was the craziest thing about it. We did the photo shoot in May, and we moved in June. So as soon as the, like, photo team left at the May, we were like, okay. Let's wrap it up. And we started to just put things in boxes and because I couldn't, like, take the whole house apart because I needed all the props, and I needed a certain amount of furniture and dishes and thing, you know, that I couldn't take.Beth Le Manach:So yeah. Stephanie Hansen:did you move all that stuff? Do you still have it? Because people don't realize, like, when you're styling photos, you know, you need all this stuff that you have.Beth Le Manach:You you need all this stuff, and I had a ton of props as we all do. You know, anybody that's in this business has a ton props. And I used them all for the cookbook, but I could not take them all with me to France. It's just it was gonna be too expensive. And I was actually afraid that some of them would break anyway, so I gave them to a lot of the, prop master who was working on the cookbook. Like, she took a a bunch. Everybody on the shoot took some, and we had a fully furnished house here in France that we were renting. So and, of course, every time I come, I would hit a flea market and buy more stuff.So, like, I just had no more rooms for any more stuff, so I just had to, you know, give away.Stephanie Hansen:Yeah. That's it's kinda liberating and kinda freeing, though, in and of itself.Beth Le Manach:It is. It is.Stephanie Hansen:Who do you look up to for entertaining?Beth Le Manach:Oh, you know, all the greats. I love Martha Stewart. I love Ina Garten. I'm trying to think, like, if I there's a couple of substackers that I really love. There's a woman, little Chavita is the name of her substack. I let do you know her? Do you follow her substack? I think yeah. I just I love her sort of effortless elegance. I love things that don't feel overly fussy or feel overly staged.Beth Le Manach:Yeah. There's a lot of Instagrammers too that you just see that you're like, oh, yeah. I love that. I don't know. Yeah. I think and my parents, like, I love the way that they entertain, and I've always, like, looked up to their sort of style of entertaining.Stephanie Hansen:You mentioned, chicken parm experience, and I just happen to have read a whole thing about an influencer that apparently grabbed some very similar recipes from, some recipe writers and then repackaged them and put them in her book in Australia that's been, like, a multimillion bestseller. And I always worry and wonder about that because it's very hard to make a recipe your own for something like a chicken farm. And I really cooking very basic and presenting very basic recipes that people have been doing for forever and short of, like, saying, you know, I got inspiration or I adapted from. I do wonder if we're getting into this place where the Internet is just full of 6,000 chicken parmesan recipes that are all the same.Beth Le Manach:Yeah. I mean, I think what really, sets them apart though is the way you go about it. Like, I can remember a copyright lawyer telling me, like, you can't actually copyright the ingredients, but you can copyright the method. And I think, you know, for anybody who cooks a lot, there is a method that you go about making the recipe that's based on your experience, like the do's and more importantly the don'ts. Like, don't do that because you're gonna have a salvee chicken parm. Make sure you do this because it'll crisp up more. So, like, in my chicken parmesan video on YouTube, I labeled it a little bit different. I think it's something like the six tips to a great chicken parm, and that's just based on my experience.Like, fry it in a cast iron pan, presalt the chicken so that it's nice and juicy. Once it comes out of the pan, put it on a cooling rack with a, you know, something like a cookie rack so that it doesn't get all soggy. Add a little Parmesan tea. Like so I think that people make very classic recipes their own by adding their own personality and their own little tips and tricks that they've learned along the way to guarantee success. So I feel like, you know, even in the age of AI and everybody's like, oh, you know what? They're only gonna get these recipes from AI. It's like, yeah. But you're not gonna get that human experience of, like, here's what I did that doesn't work. Here's what I've done that works really well.So I think that's kind of our, you know, competitive edge, I guess, against the robots.Stephanie Hansen:Yeah. And the superpower that maybe will separate, finally, the weed from the chaff as it were. Because if we are all then making similarly the same thing, it is how we're doing it and also how we're performing the content because, like, people get interested in you as a human and you as how you do things, and they wanna follow you and your point of view and think you're funny or whatever your superpower is.Beth Le Manach:Exactly. And that's why I think video is so powerful because that doesn't always come across on the printed page or with a photograph. But when you are on video and you're spending time, like, building this audience on YouTube, it is a way to connect in a more human way with people. And that also, when they search chicken parm and they see three or four results come up, if they already know you because they've watched your video, they you do feel like a friend to them, and they want your point of view. So I think, you know, it was worth all those years and years of uploads because it does help you, like, ingratiate yourself a little bit more to the audience. You know?Stephanie Hansen:Yeah. And, also, I think if you just this is a weird thing to say, but I've been thinking about this a lot because I have a speech later today, and and I wasn't sure what I was gonna speak about. And my husband's like, oh, are you gonna talk about women in business? I was like, no. I think I'm gonna talk about my regs to not riches story, which is, like, people have all these different experiences. Right? And you're always comparing yourself to other people or trying to measure up or trying to get as many likes or follows or comments. And really what I always keep coming back to is that people just want authentic, friendly, nice people in their kitchen to spend time with them.Beth Le Manach:I think so. A %. Especially if it's something that they're a little unsure about, they want the reassurance that, like, it's going to be okay. Like, yeah, we're gonna do it together. You know? Like, I think that that's very reassuring for people.Stephanie Hansen:One of the, recipes that I happen to see on your YouTube really just, like, blew my mind, and I think it's based on your French experiences about almond croissants.Beth Le Manach:Oh, yeah. Yeah. That's from the book.Great. It is in the book. Yeah.Stephanie Hansen:I'm obsessed with almond croissants, and what you did was you took day old croissants and then made, like, a beautiful almond filling, and voila, almond croissants. It's it never occurred to me that that would be a way that you could do that without, you know, like, laminating dough and I mean doing all the hard work.Beth Le Manach:Yeah. Well, I laughed out loud because I didn't realize, and my husband shared this with me when we were sort of newly married, that almond or croissants were made because that was a way that the bakeries could use up the day old croissants that didn't sell because very few things go to waste in France, especially foods. Then it, like, made perfect sense. Like, oh, of course. So if they're doing that, like, we could be doing that. Yeah. Absolutely. Have, like, the yeah.We just don't have the day old croissants, but, like, you can do it with fresh if you just split them open and let them dry out while you make the filling, and it's just as good.Stephanie Hansen:So you have an event that's coming up at Cooks At Crocus Hill, June Eighth, 4 PM. As we record this, there's only a few tickets left. So by the time it actually airs, you probably won't have the privilege of getting tickets unless you decide to do another night. Is that a possibility?Beth Le Manach:We don't know because I have to leave the next day for my next tour. So this is the thing that I yeah. I'm learning about the book tours is you have to be quick about it because it is expensive to go to all these cities.Stephanie Hansen:Yes. And how many citiesBeth Le Manach:are you going to on your tour? I'm going to seven.Stephanie Hansen:Okay. Okay. That is gonna be great. Yeah. So we are speaking with Beth Lamonic, and she is the author of entertaining one zero one. And you can find her book, recipes every host should know how to make. I thought that was a great subtitle too, by the way. Very clear. Everybody knew exactly what they were gonna be getting from your book. Do you have a Substack too, or how do you want people to follow it?Beth Le Manach:Yes. I do. I have a Substack. That would be great. People can follow me there. It's called entertaining with Beth.Stephanie Hansen:And how are you enjoying that as a platform?Beth Le Manach:I love it. I mean, this is the funny thing is, like, writing the cookbook did introduce me to this, like, other way to create, which is writing. And I think it came at the perfect time because we moved to France around the same time that I was doing more on Substack. So I share the recipes there, which are free. But then if people wanna be part of my paid community, once a month, I do an essay about what it's like living in France. I'm kind of the good, bad, and the ugly, you know, because there is so much material that happens, and that's just been a really fun exercise to share that, just in the written page. And and sometimes I include little videos in it too. So It's been It's always fun too, Stephanie Hansen:I think, as creators to have other outlets and more outlets. Yeah. And, you know, I I know people find this hard to believe, but with the exception of, like, in any industry, the top 10% of us are cobbling this together. Right? You're at the end of the year, when you're doing your taxes, you have 52 tiny pots of money that you add up together. Right. And Substat is another tiny pot, but is giving a lot of joy to a lot of people and allowing them to flex in unique and creative ways.Beth Le Manach:It is. It absolutely is. And and I think too because if you stay with, like, kinda one medium, like, I've been doing video for so many years, thirteen years video, it gets really tiring, and you start to get a little fatigued by it all. So it kinda jump starts your creativity again to be like, oh, now I'm gonna write some things, and now I'm gonna and then it sort of helps the video because you look at it with fresher eyes.Stephanie Hansen:Yeah. I love it. Well, Beth, it's been a delight to speak with you. Thanks for being on the podcast today. Good luck with the tour. Beth Le Manach: thanks for having me.Stephanie Hansen:Yes. Are you on presale right now?Beth Le Manach:Yes. We're on presale, and then it goes on sale, for real on June 3.Stephanie Hansen:Okay. So we're gonna launch this podcast, I believe, right before the launch. If you can presale, because you guys that listen know presales are super important to cookbook authors, all of those sales that they've generated up on the presale count towards the first day sales, which hopefully, if all things go great, launches them on bestseller list. Right? That's what we're all trying to do. Beth, I think you've got a great shot at it because your book, looks great. I've watched a bunch of your videos, and I'm just glad that you're getting a chance to come to Saint Paul, Minnesota. Cooks Of Crocusil is a great spot. You're gonna have a blast.Beth Le Manach:Yes. I hope so. It looks amazing.Thank you so much for having me. I really appreciate it.Stephanie Hansen:Enjoy your travels. Hopefully, we'll speak again sometime. Sounds goodStephanie Hansen:Thanks, Stephanie. Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Blue Moon Spirits Fridays, is now available on the Spreaker Player!Starting off in the Bistro Cafe, after a failed attempt to takeover the North Carolina State Supreme Court, the MAGA US Department of Justice filed a lawsuit to purge voters from the state registration rolls.Then, on the rest of the menu, Texas cops searched license plate cameras across the United States to find a woman who had an abortion; a controversial wage theft bill that MAGA hates passed the Oregon House; and, the TACO administration is dropping plans to terminate leases for thirty-four offices in the Mine Safety and Health Administration.After the break, we move to the Chef's Table where the Russian captain of a cargo ship that collided with a US tanker in the North Sea pleaded not guilty to manslaughter at a UK court hearing; and, a global rally for stocks lost steam amid questions about what the administration and courts will do to the TACO Tariffs.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Structural linguistics is a bitterly divided and unhappy profession, and a large number of its practitioners spend many nights drowning their sorrows in Ouisghian Zodahs.” ― Douglas Adams "The Restaurant at the End of the Universe"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Starting off in the Bistro Cafe, the anti-voting section of the Trump Department of Justice filed an anti-voter lawsuit in North Carolina.Then, on the rest of the menu, NPR and three Colorado public radio stations filed suit in federal court against Trump's illegal, retaliatory executive order; Trump's Border Gestapo Chief Tom Homan has been cashing checks from one of the private prison giants profiting from the immigration crackdown he's overseeing; and, the Trump State Department stopped scheduling visa interviews for foreign students while it expands vetting their social media so they can be thrown in a gulag somewhere.Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Metro Shrimp & Grits Thursdays is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump is called out for his “brutal and ugly attacks” that have caused a spike of threats against federal judges.Then, on the rest of the menu, the United States is storing migrant children's DNA in a future crimes criminal database; Oregon's chances to implement stricter vehicle emission regulations could be derailed by the MAGA federal government; and, Trump's Big Beautiful Bill has caused industry leaders to cancel or delay more than $14 billion in clean energy investments in the US just this year.After the break, we move to the Chef's Table where California avocado growers say Mexican imports have helped their sales; and, the Canadian province of Manitoba declared a state of emergency over wildfires and imposed the largest evacuation in the province's history.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Everyone in this good city enjoys the full right to pursue his own inclinations in all reasonable and, unreasonable ways.” -- The Daily Picayune, New Orleans, March 5, 1851Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Pitching, writing, publishing, and marketing a cookbook with Erin Clarke from Well Plated by Erin. ----- Welcome to episode 520 of The Food Blogger Pro Podcast! This week on the podcast, Bjork interviews Erin Clarke from Well Plated by Erin. What It Really Takes to Publish a Cookbook with Erin Clarke from Well Plated by Erin In this episode, we are thrilled to welcome back Erin Clarke (after 9 years!!!) to dive into the behind-the-scenes journey of traditionally publishing a cookbook — from developing the recipes and managing timelines to copy-editing and more. Erin opens up about how she balanced her cookbook projects with her ongoing blog work, as well as the challenges and rewards of publishing a cookbook. Bjork and Erin also chat about the marketing side of cookbook creation — how Erin mapped out the social media strategy for her cookbook promotion, why she crafted all of her captions in advance, and how she documented the entire cookbook process on social media to create excitement and drive sales. Erin emphasizes that cookbook writing shouldn't be motivated by money but by a passion for cookbooks and the long-term brand legitimacy and awareness that these books help build. Three episode takeaways: The cookbook proposal is your blueprint — Erin explains why a compelling cookbook proposal is essential — not only does it help you effectively pitch to publishers, but it also forces you to test your concept (and whether you're up for the challenge!) and clarify your vision before writing begins. Cookbook writing is a long game — Success requires patience, consistency, and a commitment to detail. Erin shares about the challenges of adjusting to the timeline of print publishing and the shift in mindset required to develop a cookbook. How to develop recipes that work — Erin walks through her incredibly detailed approach to recipe development (have you ever counted the kale stalks in a bunch at the grocery store?) and how being methodical when developing and writing recipes from the get-go creates a strong foundation for your future self and sets your readers up for success. Resources: Well Plated by Erin Rebranding Your Blog with Erin Clarke from Well Plated Avery Skinnytaste Ten Speed Rodale Well, Actually…from Erin Clarke of Well Plated The Well Plated Cookbook Well Plated Every Day Follow Erin on Instagram and Facebook Join the Food Blogger Pro Podcast Facebook Group Thank you to our sponsors! This episode is sponsored by Yoast. Interested in working with us too? Learn more about our sponsorship opportunities and how to get started here. If you have any comments, questions, or suggestions for interviews, be sure to email them to podcast@foodbloggerpro.com. Learn more about joining the Food Blogger Pro community at foodbloggerpro.com/membership.

In this episode of The Cookbook, host Iris Goldfeder welcomes sales coach Justine Beauregard to discuss her journey in the sales industry, the importance of follow-up, setting realistic goals, and the role of empathy in sales. Justine shares her insights on building a strong brand, navigating gender dynamics, and the significance of differentiation in a competitive market. The conversation emphasizes the value of listening and being present in sales interactions, as well as the long-term commitment required for success in entrepreneurship. In this engaging conversation, the speakers delve into the intricacies of sales, marketing, and entrepreneurship, emphasizing the importance of storytelling, empathy, and authenticity in building successful brands. They discuss the evolution of women's roles in business, the dynamics of sales strategies, and the significance of leadership fit in sales teams. The dialogue culminates in a motivational call to action for aspiring entrepreneurs to take the leap and embrace problem-solving as a core aspect of their journey.

Send us a text"Ashley and Liz interview Chelsea Cole, food blogger and author of A Feast of Thorns and Roses: The Unofficial Cookbook of A Court of Thorns and Roses. Chelsea shares the inspiration behind her ACOTAR-themed cookbook, which creatively brings meals from the beloved fantasy series into real-life kitchens. She discusses her background in food blogging and her goal of making recipes accessible for all skill levels, noting that the book is designed not just for cooking but for fans to deepen their connection with the series. The cookbook features sections inspired by the different courts and characters, including desserts tied to each court and cocktails based on the inner circle. Chelsea also recounts the challenges of recipe development, especially while postpartum, and highlights the joy and community that came from sharing her fandom through food. The episode closes with heartfelt reflections on the power of nostalgia and how food can enrich the experience of revisiting favorite fantasy stories."Did you guys know that there is an unofficial ACOTAR Cookbook that walks even the most novice cooks and bakers through the process of cooking and creating classic recipes from our most cherished  A Court of Thorns & Roses book series?! Yes, it's real! And it's amazing! Today we're interviewing food blogger and cookbook author Chelsea Cole all about her brand new book A Feast of Thorns and Roses.Chelsea says that the idea for AFOTAR was born after her love for reading was reignited by a series where "meals are more than simply sustenance; they are expressions of culture, emotion, and connection. This cookbook is [her] attempt to bring those moments to your table, to let you feel the warmth of a simple meal shared in the cozy confines of a dinner with the Inner Circle or taste the richness of the Winter Solstice feast." And boy did we feel that when cooking her recipes! Check out Chelsea!Website: https://aducksoven.com/about/Instagram: https://www.instagram.com/chel.seacole?igsh=NTc4MTIwNjQ2YQ==Don't be shy, subscribe! New Podcasts every Tuesday!! (And sometimes Friday!…)Check out these author interviews? ⬇️We interviewed Callie Hart all about her NYT Bestseller Quicksilver! Watch it here! | https://youtu.be/CED5s7qDBdQ?si=8xtIRO1IzX6Rsld4Check the official Author Interview with Lindsay Straube best seller titled: Kiss of the Basilisk!  https://youtu.be/fknhocSNIKM____Ashley is Wearing: an ACOTAR “To The Stars That Listen” from @thebeanworkshop | Use code: BOOKBESTIES10 to save!  | * https://thebeanworkshop.store/products/to-the-stars-who-listen-and-the-dreams-are-answered-tee-shirt?_pos=9&_sid=823f6afe6&_ss=rLiz is wearing: “Climb the Mountain” ACOSF Inspired Tee by @shop_secondbreakfast | * https://go.magik.ly/ml/2cpsa/Any link with an * isYouTube | TikTok | Instagram | Podcast Platforms@BestiesandtheBooksPodcast Besties and the Book Club on Fable!https://fable.co/bestiesandthebookclub-474863489358Liz Instagram | TikTok@TheRealLifeVeganWife AshleyInstagram | TikTok@AshleyEllix

Today's West Coast Cookbook & Speakeasy Podcast for our especially special daily special, Tarrytown Chowder Tuesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, law firm Paul Weiss capitulated to Trump, now it has lost its top partners.Then, on the rest of the menu, RFK, Jr's FDA head warned doctors to “stop throwing insulin at diabetics,” or else; the state Trump won by just one percent faces an ugly three hundred fourteen million dollar loss in vital aid in the “Big Beautiful Bill;” and, former US Representative Charles Rangel, who spent nearly fifty years representing New York, has died at age ninety-four.After the break, we move to the Chef's Table where Tesla sales across Europe plunged by half last month, even as growth in the electric car market picked up pace; and, Russia-backed far-right candidate Calin Georgescu, who upended the Romanian presidential race, has withdrawn from politics.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.” -- Ernest Hemingway "A Moveable Feast"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Life is already complicated—dinner doesn't have to be. In this refreshingly down-to-earth conversation, Ginny Yurich sits down with Emily Ley, bestselling author, planner designer, and creator of The Simplified Cookbook, to talk about what it really takes to make family life easier. Emily shares her journey from climbing the corporate ladder to launching a wildly successful business that helps women ditch the overwhelm and embrace simplicity—starting with dinner. From “stupid easy” recipes and genius hacks like perpetual grocery lists to the power of deciding once (hello, pizza Fridays!), Emily offers practical tools that make daily life feel lighter and more joyful. But this episode isn't just about food—it's about freeing up time and headspace to focus on what really matters. Emily and Ginny dive into the beauty of assembly meals, why three out of four goals is enough, and how Substack has become a space of encouragement for overwhelmed moms. Whether you're trying to simplify your meal routine, build meaningful family traditions, or just find permission to let go of perfection, this conversation is your breath of fresh air. ** Get your copy of Emily's new cookbook here Learn more about Emily and all she has to offer here A huge thank you to our sponsors! Check them ALL out below:  Geviti: Visit ⁠https://www.gogeviti.com/1000hoursoutside⁠ for 20% off your first three months of membership! Active Skin Repair: Visit ⁠www.ActiveSkinRepair.com⁠  to learn more about Active Skin Repair and their commitment to 1% for the planet and use code: 1000hours to save 20% on all Active Skin Repair products Select Quote: Head to ⁠www.selectquote.com/1000hours⁠ to learn more.  Crowd Health: Learn more at ⁠www.joincrowdhealth.com⁠ and get started today for just $99 per month for your first three months by using code 1000HOURS.  BetterHelp: Visit  ⁠www.BetterHelp.com/1000HOURS⁠  today to get 10% off your first month. Fay Nutrition: Visit ⁠https://tinyurl.com/1KHOFayNutrition⁠ to see if you qualify for a dietitian for $0 CRU: Visit ⁠https://tinyurl.com/1KHOCru⁠ to sign up for a $24 monthly gift, and receive a free copy of Until The Streetlights Come On Reliefband - Get 20% off plus free shipping at ⁠https://tinyurl.com/1KHOreliefband⁠  Quince - Visit ⁠https://tinyurl.com/1KHOQuince⁠ and get free shipping and 365 day returns Learn more about your ad choices. Visit megaphone.fm/adchoices

At the age of 56, Paulie Giannone decided to leave his career in corporate I.T. to follow his dream of creating a pizza restaurant. He partnered with his wife, Mary Ann, and launched Paulie Gee's, a Greenpoint pizzeria that has expanded into shops all over the city. And now, they are sharing their beloved recipes with home cooks. Paulie and Mary Ann discuss their new cookbook, Pizza From the Heart: 100 Recipes for Pies, Pasta, Salads, and More.

It's the season for barbecues, backyard parties and other gatherings, and after receiving an invitation, many guests will follow up with the age-old question: “What should I bring?” Food writer and cookbook author Casey Elsass shares recipes and party etiquette advice from his new book What Can I Bring?: Recipes to Help You Live Your Guest Life.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Blue Moon Spirits Fridays, is now available on the Spreaker Player!Starting off in the Bistro Cafe, the Supreme Court blocked the nation's first religious charter school in a surprise rebuke, with Amy Coney Barrett recusing.Then, on the rest of the menu, American refugees are fleeing across state lines to escape hostile forces under Trump; Kentucky's bitcoin boom has gone bust; and, a just-passed Louisiana law threatens residents with one million dollar fines for sharing warnings about bad air quality.After the break, we move to the Chef's Table where Russian hackers are targeting Western firms shipping aid to Ukraine; and, Trump's early morning rage tweet tariff threats on the European Union and Apple, have sent US futures and global markets on a sharp death spiral.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Structural linguistics is a bitterly divided and unhappy profession, and a large number of its practitioners spend many nights drowning their sorrows in Ouisghian Zodahs.” ― Douglas Adams "The Restaurant at the End of the Universe"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Chef Andre Rush is an esteemed White House chef, U.S. Army combat veteran, and passionate mental health advocate. Known for his viral 22 push-ups a day campaign spotlighting veteran suicide awareness, Chef Rush combines military discipline with culinary artistry and a heart for service. Having turned adversity into purpose, he’s been recognized with countless accolades—from the Veterans Hall of Fame induction to national honors for suicide prevention. His life’s mission transcends the kitchen, inspiring millions to keep going, never give up, and support one another—whether in the military, through tragedy, or in everyday life. Takeaways: Purpose Through Service: Chef Rush emphasizes that his drive comes from having “no choice” but to serve—turning pain and loss into a relentless mission to uplift others and raise mental health awareness. The Power of Checking In: Both the host and Chef Rush highlight the importance of simply reaching out, reminding listeners that small gestures—like a text or a call—can mean everything to someone struggling. Redefining Strength: Chef Rush’s story proves that true strength isn’t just physical; it’s found in resilience, perseverance, and being vulnerable enough to seek help and lift others up. Sound Bites: “Keep going. Never give up. You can do anything.” “Instead of saying survivor’s remorse, it’s survivor’s strive—it’s a remembrance to remind everyone that life is short.” “You don’t have to be the person going through it to help. You can be the person that checks in.” Mick’s Quote: “If your heart is beating, you have more to give, you have more to do.” Connect & Discover Heather: Instagram: https://www.instagram.com/realchefrush/ YouTube: https://www.youtube.com/@ChefRush TikTok: https://www.tiktok.com/@chefrush Website: https://chefrush.com/ Book: Call Me Chef, Dammit! A Veteran’s Journey from the Rural South to the White House FOLLOW MICK ON:Instagram: https://www.instagram.com/mickunplugged/ Facebook: https://www.facebook.com/mickunplugged/ YouTube: https://www.youtube.com/@mickunplugged LinkedIn: https://www.linkedin.com/in/mickhunt/Website: https://www.mickhuntofficial.com Apple: https://podcasts.apple.com/us/podcast/mick-unplugged/ Mick's New Book: How to be a Good Leader When You've Never Had One- https://www.barnesandnoble.com/w/how-to-be-a-good-leader-when-youve-never-had-one-mick-hunt/1146931848?ean=9781394357956See omnystudio.com/listener for privacy information.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Metro Shrimp & Grits Thursdays is now available on the Spreaker Player!Starting off in the Bistro Cafe, a fed up Supreme Court schooled the Trump administration on the basics of Constitutional law.Then, on the rest of the menu, Trump is 'deeply underwater' on his Wall Street skyscraper as a massive debt deadline looms; a fire at the historic Black church in Memphis was intentionally set; and, the two Israeli Embassy staffers murdered near the White House by a “Free Palestine” activist, had just left the Young Diplomats Reception for multinational aid to Gaza.After the break, we move to the Chef's Table where Romania's Constitutional Court unanimously validated the results of Romania's presidential election rerun, shortly after rejecting a request to annul the results by the hard-right Moscow-backed candidate; and, Thailand's ex-Prime Minister Yingluck has been ordered to pay for losses from a money-losing rice subsidy program.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Everyone in this good city enjoys the full right to pursue his own inclinations in all reasonable and, unreasonable ways.” -- The Daily Picayune, New Orleans, March 5, 1851Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Kristin and Andrea speak with Rick Martinez about his new book, Salsa Daddy, and his thoughts on the state of Mexican cooking and cookbooks in America today. Rick shares why he wanted to write this specific book, how it changed him as a cook and what he hopes to convey with his work. He reveals a few key editorial differences between working on this and his first book, why he is inspired by other cuisines and what the process was like working with his passionate and skilled collaborators and leaves us with a tease for book 3.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsRick MartinezWebsiteInstagramTaste podcast episode Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showMi Cocina by Rick MartinezSalsa Daddy by Rick MartinezSix Seasons by Josh McFadden

Northeast Farmers Market SeasonHost Amaris Pollock welcomed Devin Cornia who is the Executive Director of the Northeast Farming Association of New Jersey back to the show. They discuss the upcoming farmers market season and the opportunity for people to interact with farmers and learn about agriculture.  They also discussed Devin's history within the industry, along with some of the programs, initiatives, and the publication "The Natural Farmer" which NOFA provides to the community.NOFA's Local Food Initiatives:Devin explains that NOFA (Northeast Organic Farming Association) is a 50-year-old organization with seven state chapters supporting organics, land stewardship, and local food. The New Jersey chapter, which is 40 years old, focuses on supporting community and economic vehicles that make local food work. Devin discusses the challenges and opportunities in the current economic environment, emphasizing the need for collaboration and investment in local economies to build resilient, self-reliant food systems. He also highlights the importance of organic farming for health and the environment, and shares two exciting projects: a commercial kitchen to support value-added product creation for farmers, and a grains project involving a documentary and grain processing equipment installation to strengthen the local grain economy.NOFA-NJ Updates and Initiatives:Devin also discussed NOFA-NJ's upcoming events and website, encouraging people to check for future activities starting in July. Amaris and Devin also talked about NOFA-NJ's outdoor project which is nearly complete and can accommodate around 50 people. That space will open the doors to future opportunities for dining events, discussions, and more--which both farmers and the surrounding communities can benefit from. ------------------------------------------- Next Segment------------------------------------------Annette Anthony's Book Tour Event at Free Library:Annette Anthony, author of "Always Enough: A Global Memoir," discusses her upcoming event at the Free Library of Philadelphia as part of World Heritage Week. The sold-out event, scheduled for Tuesday evening, will include a talk, book signing, and food tasting featuring two seasonal salad recipes from her book. Annette shares her background as a native Philadelphian and how her experiences in West Philadelphia and as part of a military family shaped her global perspective. She expresses excitement about Philadelphia being honored as a global city and its renowned culinary scene, including the recent attention from Michelin.Cookbook and Cultural Flavors:Annette discusses her cookbook and her love for Ethiopian food. She shares a humorous story about taking her father to an Ethiopian restaurant for the first time, where he mistook the injera bread for a napkin. Annette explains that her cookbook includes recipes from various cultures and that she enjoys seeing readers make the recipes their own. She highlights the Casablanca Couscous recipe as a versatile dish that can accommodate different dietary preferences. Annette also mentions that she is working on another cookbook and emphasizes the importance of being mindful about food choices. ------------------------------------------- Next Segment------------------------------------------Chef DiMeo's Culinary Empire Expansion:Chef Antimo DiMeo discusses his culinary journey and how his passion led him to form the Bardea Restaurant Group with numerous concepts, all located in Wilmington, Delaware. He shared what inspired him while growing up; with his origins founded in his grandmother's kitchen. After a brief period studying finance at Drexel University, he found himself focusing on the fermentation of dough and decided to pursue his passion. This decision resulted with DiMeo learning his craft under a Michelin-starred restaurant in Naples, Italy.  DiMeo then returned to the US, and after working in a notable restaurant in PA, he began his journey as a Chef-Owner and opened his first restaurant, Bardea Food & Drink. Since then, he has expanded and now offers multiple concepts like Bardea Steak, Casa Nonna, and the upcoming Roost. DiMeo focuses on Italian-inspired cuisine with global influences, emphasizing quality ingredients and innovative techniques. He takes pride in elevating Wilmington's food scene, maintaining consistency across locations through a central commissary kitchen, and expresses excitement about continuing to grow and improve the local culinary landscape. ------------------------------------------- End of Episode------------------------------------------Related Links:https://nofanj.orghttps://annetteanthony.comhttps://www.bardeafoodanddrink.com

There's a building in North London, built from equal parts brick and tahini, with walls coated in olive oil and floors stained with spice. This is the Ottolenghi Test Kitchen, where a group of individuals meet and eat, cook and write, tear and share and gather with just one motive: to create good food with good ingredients, and to share it with the world. Chef and author Noor Murad joined the Ottolenghi Test Kitchen in 2018, eventually becoming its head and the writer of its books, “Shelf Love” and “Extra Good Things.” Bahrain-born, London-based and New York-trained, Noor's own recipes have been featured in the New York Times, and she's cooked on BBC's Saturday Kitchen. Her Middle Eastern roots have a strong influence on her cooking, with Arabic, Indian, and Persian flavors making a prominent appearance in her recipes. Noor joins Google to discuss her book “Lugma: Abundant Dishes & Stories from my Middle East.” Lugma is an Arabic word that means, “a bite.” The book offers over 100 recipes as an ode to the food she grew up eating—traditional flavors and modern dishes from Bahrain, the surrounding Middle East, and beyond. Watch this episode at youtube.com/TalksAtGoogle.