Podcasts about Dish

Andrew Wingreen is the Head Men's Basketball Coach at New College of Florida having been hired on May 1, 2023 to start the Mighty Banyan program from scratch. In their first season as a member of the NAIA and The Sun Conference, Wingreen led the Mighty Banyans to a 14-15 (7-9) record, which would be good enough for fifth place in the conference. The Banyans qualified for the Sun Conference Tournament in their first season as the #5 seedEntering his 16th season on a college sideline, Wingreen most recently served on staff at Stetson University in DeLand, Florida under head coach, Donnie Jones. Prior to his time in DeLand, Wingreen was the head men's basketball coach at NCAA Division III, Lancaster Bible College in Lancaster, Pennsylvania where they won the NEAC South Division in 2019. Wingreen also served as an assistant coach at Bethel University, Bob Jones University, Rockford University and Northland International University. On this episode Mike & Andrew discuss the challenges and triumphs of establishing a new basketball program from the ground up. Having been appointed to lead the Mighty Banyans, Wingreen reflects on his initial season in NAIA, where the team posted a commendable 14-15 record, qualifying for the Sun Conference tournament in their inaugural year. The episode delves into his coaching philosophy, emphasizing the importance of cultivating high basketball IQ players who thrive within a continuity ball screen offense. Wingreen highlights the significance of building a strong team culture, rooted in the core values of love, service, and competition, which fosters resilience amidst adversity. Furthermore, he shares insights on the recruitment process and the pivotal role of player relationships in shaping the program's future success.Follow us on Twitter and Instagram @hoopheadspod for the latest updates on episodes, guests, and events from the Hoop Heads Pod.Make sure you're subscribed to the Hoop Heads Pod on iTunes or wherever you get your podcasts and while you're there please leave us a 5 star rating and review. Your ratings help your friends and coaching colleagues find the show. If you really love what you're hearing recommend the Hoop Heads Pod to someone and get them to join you as a part of Hoop Heads Nation.Get ready to take some notes as you listen to this episode with Andrew Wingreen, Head Men's Basketball Coach at New College of Florida.Website - https://gomightybanyans.com/sports/mens-basketballEmail - awingreen@ncf.eduTwitter/X - @CoachWingreenVisit our Sponsors!Dr. Dish BasketballOur friends at Dr. Dish Basketball are here to help you transform your team's training this off-season with exclusive offers of up to $4,000 OFF their Rebel+, All-Star+, and CT+ shooting machines. Unsure about budget? Dr. Dish offers schools-only Buy Now, Pay Later payment plans to make getting new equipment easier than ever.The Coaching PortfolioYour first impression is everything when applying for a new coaching job. A professional coaching portfolio is the tool that highlights your coaching achievements and philosophies and,...

Welcome to episode 264 where we will be discussing Chapters 19-Bonus Story and wrapping up The Lost Book of the White!   **We apologize for the delay in posting this episode, we had some technical difficulties. See you next week at the normal time!**   Join the discussion in our FB group! https://www.facebook.com/groups/286288765619887 Follow us on Instagram @Downworlderdishpodcast  E-mail us: downworlderdish@gmail.com Intro Music - The Gatekeepers by Shane Ivers Music from https://filmmusic.io Outro Music - "Ice Flow" by Kevin MacLeod (https://incompetech.com)  License: CC BY (http://creativecommons.org/licenses/by/4.0/)

In this episode, Tudor and Jamie Lee Lardner delve into the latest Hollywood gossip, legal battles involving celebrities like Taylor Swift and Blake Lively, the shift from traditional movie production to streaming services, and the mental health challenges faced by stars like Justin Bieber. They also discuss the ongoing conversation surrounding Britney Spears and the recent Karen Read trial, exploring public perceptions and the complexities of celebrity life. The Tudor Dixon Podcast is part of the Clay Travis & Buck Sexton Podcast Network. For more visit TudorDixonPodcast.com Watch The Tudor Dixon Show on RumbleSee omnystudio.com/listener for privacy information.

"Jack Riccardi talked about the two weeks for Iran, plus delusional Dems and retrogressing Republicans who want to go back to losing, Jaws turning 50 and other summer blockbuster movies, and "The Dish."

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Common Man Hour 3 --Mark Rosen Joins --Lakers Sale --Peek at the Pros --Dish on Durant --Rosen Likes CanadaSee omnystudio.com/listener for privacy information.

Common Man Hour 3 --Mark Rosen Joins --Lakers Sale --Peek at the Pros --Dish on Durant --Rosen Likes Canada

Common Man Hour 3 --Mark Rosen Joins --Lakers Sale --Peek at the Pros --Dish on Durant --Rosen Likes CanadaSee omnystudio.com/listener for privacy information.

As we enter the latter half of Pride Month, we set our sights on a slightly different type of gay relationship, an M/M pairing! I hope you're all ready to continue this tragi-queer adventure with us. You can read Dish Duty by Bandy right here: https://www.fimfiction.net/story/127511/dish-duty

On this episode, Mike and Jason discuss the NBA Finals as we head into Game 6 on Thursday night. They break down J-Dub's 40 point Game 5 and Shai's season long MVP performances. Next, they discuss the Pacers and how hard it is to pin down where they rank in the hierarchy of the NBA heading into next season. Mike and Jason also look at all the Finals teams for the past 25 years and make the case that Tyrese Haliburton is probably one of the 5 "worst" best players on a Finals team since the year 2000. Finally, they analyze the Orlando Magic's recent trade for Desmond Bain, and explore the Memphis Grizzlies' potential rebuilding strategy. The conversation also touches on the New York Knicks' chaotic coaching search and the implications of their recent decisions.Visit our Sponsors!Dr. Dish BasketballOur friends at Dr. Dish Basketball are here to help you transform your team's training this off-season with exclusive offers of up to $4,000 OFF their Rebel+, All-Star+, and CT+ shooting machines. Unsure about budget? Dr. Dish offers schools-only Buy Now, Pay Later payment plans to make getting new equipment easier than ever.The Coaching PortfolioYour first impression is everything when applying for a new coaching job. A professional coaching portfolio is the tool that highlights your coaching achievements and philosophies and, most of all, helps separate you and your abilities from the other applicants. Special Price of just $25 for all Hoop Heads Listeners.Playmaker PlannerPlaymaker Planner is looking for forward thinking program directors and athletic directors...If that's you... Playmaker Planner will lessen your workload while doubling the efficiency, confidence, and ability of your student-athletes over the next 12 months!If you listen to and love the Hoop Heads Podcast, please consider giving us a small tip that will help in our quest to become the #1 basketball coaching podcast. https://hoop-heads.captivate.fm/supportTwitter/X Podcast - @hoopheadspodMike - @hdstarthoopsJason - @jsunkleInstagram@hoopheadspodFacebookhttps://www.facebook.com/hoopheadspod/YouTubehttps://www.youtube.com/channel/UCDoVTtvpgwwOVL4QVswqMLQ

Common Man Hour 2 --5 Questions --Twins Lose Again --Dish on Durant --Rays for Sale --Naz Reid --Twins OwnershipSee omnystudio.com/listener for privacy information.

Common Man Hour 2 --5 Questions --Twins Lose Again --Dish on Durant --Rays for Sale --Naz Reid --Twins Ownership

Common Man Hour 2 --5 Questions --Twins Lose Again --Dish on Durant --Rays for Sale --Naz Reid --Twins OwnershipSee omnystudio.com/listener for privacy information.

Buckle up Fans! We're kicking off Mass-Mass a little early with our latest & greatest/ most-unhinged fan theories from the SJM Universe! Buckle up Fans! The Fan Girls are ready to Dish & Spill the Tea on the hit Marvel Movie "Thunderbolts"! Buckle up fans! The Fan Girls Podcast is headed to Amazing Comic Con Las Vegas at the Plaza Hotel, June 20–22, 2025! And I'm over the moon to announce that I'm hosting my first ever Comic Con panel! ✨ Fandom Forensics: The Art & Science of the Fandom Fan Theory ✨ Get ready for a TED Talk-style interactive panel where we'll dive into how fan theories are born, how they blow up online, and how they bring fandom communities together. Expect fun games, prizes, creative TikTok + Instagram tips, and a whole lot of fandom chaos. Come for the crazy theories, stay for the community — and maybe leave with a few new ideas (and friends) of your own! Get your tickets today at the Amazing Comicon.com for an Amazing weekend of fun and fandom! https://www.amazingcomiccon.com/

Nick and Angela welcome a brilliant broadcaster to our very own happy place.  Fearne Cotton is a TV and radio broadcaster and founder of the hugely successful Happy Place universe. Fearne, who grew up in Hillingdon, West London began her career at the age of 15 presenting kids TV show, The Disney Club. She went on to present shows including Diggit, The Saturday Show and The Xtra Factor, and cohosted Top of the Pops with Reggie Yates from 2004. Fearne is a great friend of Nick's and worked alongside him at BBC Radio 1, where she hosted  Live Lounge in the mid-morning slot.  Fearne currently presents Sounds of the 90s on BBC Radio 2, but is arguably best known for her Happy Place podcast, which has just celebrated its seventh birthday. She joins us to chat about the Happy Place Festival, which takes place in London's Gunnersbury Park on 12 and 13 July, and in Cheshire's Tatton Park on 30 and 31 August. The festival is full of inspiring guest talks, podcast recordings, yoga and workshops.  Angela provides plenty of happy plates in this episode, serving Fearne roast cauliflower with dates, spiced chickpeas, preserved lemons & green tahini with chicory salad, which is paired with a glass of No.1 Beaujolais Villages. Before the arrival of the main course, Fearne is handed a fiery lime margarita, which goes down a treat.  It's no surprise that this week feels like good mates catching up as Fearne and Nick share some of their more random tales of pop star interviews. Fearne talks about her approach to veganism (or ‘veganity'), including the time she broke all her own rules for an interview with Ludovico Einaudi. And is this our most considered Fast Food Quiz yet? You can watch full episodes of Dish on YouTube  All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help.  Send your dilemmas to dish@waitrose.co.uk and she'll try to answer them in a future episode.Dish from Waitrose is made by Cold Glass Productions.

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June 17th 2025 - All of the highlights from Tuesday's show in one complete podcast! The Dish, Dad Joke, Mascots, road trip snacks, Must See TV and more!

Your favorite award-winning Drag Queen podcast is BACK! In this heartfelt and hilarious Let's Dish: Rock Hill Pride episode, Buff Faye shares the roots of LGBTQ+ history—from Stonewall to Compton's Cafeteria Riot—while calling out the whitewashing of queer stories and the continued erasure of trans folks and queer people of color. Buff also shares having withdrawals missing her sidekick Funsize and we're also dishing and celebrating Rock Hill Pride!   Special guests Brittany Carroll Kelly, Founder of Rock Hill Pride and owner of the Rock Hill Mercantile, join Buff to talk allyship, raising queer and trans kids in the South, and organizing fabulous Pride events like Rock Hill Pride in conservative spaces.   Plus: Get the scoop on all the can't-miss Pride Month events!  Let's dish, y'all!

In this episode of The Dish on Health IT, host Tony Schueth sits down with two of the industry's sharpest minds leading the charge to fix one of health IT's most persistent headaches: digital consent management. Janice Reese, Senior Consultant at Point-of-Care Partners and Program Manager for the FHIR at Scale Taskforce (FAST), and Mohammad Jafari, Co-Lead of FAST's Consent Work, offer an unflinching look at why consent is still so messy—and what it'll take to make it scalable, interoperable, and actually work for patients.The conversation kicks off with a reality check. While the question “Who can access what data and when?” might sound simple, it quickly falls apart in practice. Consent today is often paper-based, fragmented, non-interoperable, and rarely computable. Mohammad explains how even digitized forms—often scanned PDFs—are barely better than paper when it comes to machine-readability and cross-system portability. The burden lands on both sides: patients are stuck filling out redundant forms at every touchpoint, and providers face access barriers that can delay or limit care.But the episode isn't just a critique, it's a roadmap forward. Janice and Mohammad walk listeners through how FAST is approaching consent differently. Rather than focusing on the content of specific consents (like for research or behavioral health), the team is building a foundational infrastructure: a FHIR-based implementation guide that supports core consent operations, like requesting and revoking consent, delegating authority, and syncing consent decisions with digital identity and security frameworks. In other words, FAST is working on the plumbing that everyone else can build on.What sets this work apart is its real-world grounding. The team has prioritized broad stakeholder input through public calls and is actively incorporating lessons from pilot participants. Janice highlights that many organizations don't even know where to start—some have APIs, patient portals, or identity systems in place, but lack a cohesive strategy for managing consent. That's where FAST can help, not just with standards but with education and architectural guidance.The discussion also tackles the elephant in the room: policy fragmentation. With states having vastly different rules—sometimes even conflicting ones within the same region—scaling consent can feel impossible. But rather than trying to standardize policy, FAST is focused on standardizing structure. That means creating frameworks flexible enough to accommodate policy differences without hardcoding for each new rule change. Mohammad notes this kind of flexibility is key to making systems resilient and future-proof.Both guests agree that the time to act is now. Technology has matured, regulators are engaged, and public expectations for privacy and control over personal data are higher than ever. As Janice puts it, the stars are aligning. With CMS showing growing interest in digital identity and consent, and with FAST's security IG set to be required for FHIR under TEFCA in 2026, organizations can't afford to sit this one out.Whether you're a health plan, HIE, health tech vendor, or public health department, this episode makes one thing clear: scalable, patient-centered consent management isn't just possible—it's already underway. And FAST is laying the groundwork.To get involved, attend a public call (2nd & 4th Fridays at 1:00 Central/2:00 Eastern), reach out to Janice directly at janice.reese@pocp.com, or contact the team at fast@hl7.org. Now's the time to shape the future of consent—before it shapes you.

Ace may have some competition when it comes to the worst potluck dish EVER.

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Rattlesnakes and blinds. Dallas' Dish. The first names of people we go into the side door at work just to avoid. But Wait, There's More. Kincaid got run off the road! What RUINED the vacation? Breaking stuff at museums and so much more ENJOY:)See omnystudio.com/listener for privacy information.

June 16th 2025 - All of the highlights from Monday's show in one complete podcast. The Dish, Dad Joke, People Watching and more! Listen for free anywhere you go on our iHeartRadio app, and make sure to add us to your presets!

The 20th episode of “The Triple Double” with Rob Brost, Bolingbrook (IL) High School Boys' Basketball Head Coach. Rob, Mike, & Jason hit on three basketball topics in each episode of “The Triple Double”.What is the right amount of summer contact days for high school coaches to have with their players?What is the biggest mistake high school coaches make when looking for or taking a new job?What factors are driving high school coaches out of the profession and what can be done about it?Visit our Sponsors!Dr. Dish BasketballOur friends at Dr. Dish Basketball are here to help you transform your team's training this off-season with exclusive offers of up to $4,000 OFF their Rebel+, All-Star+, and CT+ shooting machines. Unsure about budget? Dr. Dish offers schools-only Buy Now, Pay Later payment plans to make getting new equipment easier than ever.The Coaching PortfolioYour first impression is everything when applying for a new coaching job. A professional coaching portfolio is the tool that highlights your coaching achievements and philosophies and, most of all, helps separate you and your abilities from the other applicants. Special Price of just $25 for all Hoop Heads Listeners.Playmaker PlannerPlaymaker Planner is looking for forward thinking program directors and athletic directors...If that's you... Playmaker Planner will lessen your workload while doubling the efficiency, confidence, and ability of your student-athletes over the next 12 months!If you listen to and love the Hoop Heads Podcast, please consider giving us a small tip that will help in our quest to become the #1 basketball coaching podcast. https://hoop-heads.captivate.fm/supportTwitter/X Podcast - @hoopheadspodMike - @hdstarthoopsJason - @jsunkleInstagram@hoopheadspodFacebookhttps://www.facebook.com/hoopheadspod/YouTubehttps://www.youtube.com/channel/UCDoVTtvpgwwOVL4QVswqMLQ

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Join us this episode with Lauren Hall to chat about DISH's commitment to providing high quality permanent housing to San Franciscans who suffer from serious health issues. According to the National Low Income Housing Coalition, theres is a nationwide shortage of affordable housing and permanent supportive housing. We explore the political attacks on the Housing First framework that stigmatizes drug use and users and call for the prioritization of treatment before housing. "It is hard to make positive change in your life if you don't have a home," Support the show

https://teachhoops.com/ In this episode of Coach Unplugged, Steve Collins debuts from Fifth Quarter Studios with a listener-fueled deep dive into what really holds young athletes back. After a 600-response Facebook poll, fear of failure emerged as the top limiter for grades 3–6, edging out physical ability and skill acquisition. Collins and his co-host unpack why the “game in your head” often trumps the game on the court—especially post-COVID, when many kids spent more time in comfort zones than pressure situations. They share real-world examples of over-thinking players, plus tips on controlled scrimmages and positive reinforcement drills that simulate crowd energy and teach young athletes to embrace mistakes as growth opportunities. Beyond the X's and O's, Collins reframes coaching as “confidence coaching,” explaining how every practice rep, sideline cue, and parent-coach conversation can either fuel or stall a child's self-belief. He offers concrete steps to managers of the bench and parents in the stands—everything from crowd management to constructive post-game feedback—to ensure a supportive environment where failure is a stepping stone, not a setback. Along the way, Steve gives shout-outs to Dr. Dish for their community-focused shooting machines and to TeachHoops.com for providing turnkey practice plans, reminding listeners that the right tools and mindset go hand-in-hand on the journey to developing resilient, joyful players. Learn more about your ad choices. Visit podcastchoices.com/adchoices

"Jack Riccardi talked about the breaking news of strikes and counterstrikes between Israel and Iran, plus the ninth circuit upholds trump on the CA national guard, the Padilia performance, air india crash and "The Dish."

Brandon Ubel will be entering his 4th season as a Men's Basketball Assistant Coach at the University of South Dakota. Prior to his time at South Dakota Ubel was the director of scouting at the University of Utah for one season in 2021-2022. Ubel began his coaching career as a graduate assistant coach at Utah State from 2019-21.Ubel was a four-year standout at the University of Nebraska from 2009-13. He played his first three seasons under Doc Sadler and his senior season under Tim Miles. Ubel appeared in 125 games and started 89 games for the Huskers. In his senior season as team co-captain, Ubel averaged 11.5 points per game and finished seventh in the Big Ten with 6.7 rebounds per game. In addition to his success on the court, Ubel was a three-time academic all-american, earned the 2012 Nebraska HERO Leadership award, and was a nominee for the Big Ten Sportsmanship Award in 2013. Following his collegiate career Ubel played five seasons overseas in Belgium and France before beginning his coaching career in 2019.On this episode Mike and Brandon discuss the significance of cultivating a positive team culture while navigating the challenges of sustaining success in a competitive environment. Ubel emphasizes the importance of honing specific skills over a limited number of core competencies to maximize team performance, asserting that attempting to excel in an abundance of areas may dilute effectiveness. Ubel's insights extend to the transformative journey of players who evolve from supporting roles to pivotal contributors, highlighting the profound impact of belief and mentorship in their development. This episode serves as a compelling exploration of the multifaceted nature of coaching and the vital relationship between coaches and athletes in fostering growth, both on and off the court.Follow us on Twitter and Instagram @hoopheadspod for the latest updates on episodes, guests, and events from the Hoop Heads Pod.Make sure you're subscribed to the Hoop Heads Pod on iTunes or wherever you get your podcasts and while you're there please leave us a 5 star rating and review. Your ratings help your friends and coaching colleagues find the show. If you really love what you're hearing recommend the Hoop Heads Pod to someone and get them to join you as a part of Hoop Heads Nation.You'll want to take some notes as you listen to this episode with Brandon Ubel, Men's Basketball Assistant Coach at the University of South Dakota.Website - https://goyotes.com/sports/mens-basketballEmail - brandon.ubel@usd.eduTwitter/X - @BrandonUbelVisit our Sponsors!Dr. Dish BasketballOur friends at Dr. Dish Basketball are here to help you transform your team's training this off-season with exclusive offers of up to $4,000 OFF their Rebel+, All-Star+, and CT+ shooting machines. Unsure about budget? Dr. Dish offers schools-only Buy Now, Pay Later payment plans to make getting new equipment easier than ever.The Coaching PortfolioYour first impression is everything when applying for a new coaching job. A professional coaching portfolio is the tool that highlights your coaching achievements

Stephanie:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to cool people in the food space. We talk to a lot of cookbook authors, and today I'm excited to talk to Sally Ekus. She is a literary agent, which, if you've written books or you're trying to get a book published, you know how important the agent process is. She leads a boutique culinary and lifestyle division via @JVNLA and is the lead agent at the Ekus Group. Did I get it right?Follow Sally's Substack Newsletter Not So Secret Agent Sally Ekus:Oh, I was just gonna say, yeah, I lead the Ekus Group. So we're a culinary and lifestyle division within a broader agency.Stephanie:And the Ekus Group was started by your mom.Sally Ekus:Yeah.Stephanie:A legend. Your mom has, like, one of the largest cookbook collections that I'm aware of.Sally Ekus:In fact, the largest, according to Guinness. Yes.Stephanie:A couple of months ago, I think maybe it was on your Instagram page, someone posted a picture of her library of her home that is literally looks like a library that you would see in New York city or Washington, D.C. or somewhere fancy with just walls and walls of books. It was so gorgeous.Sally Ekus:Yeah, It's a two store, all cherry wood, gorgeous library. She built the edition. It was a dream edition. It took a lifetime to build. And it is filled with cookbooks, almost exclusively cookbooks. Her fiction and children's books and other personal books are scattered elsewhere around the house. But the library is almost entirely culinary with over 6000 titles. It's really cool.Stephanie:It's amazing. And your mom's name is? Lisa. Please, can I ask you a question? I'm going to go all over the place here, but sure, please. I have a daughter and only one daughter and no sons. So my only child. And there are things that we have in common about cooking and about food, and I always think, like, oh, maybe she'll follow in my footsteps. But then she is quick to point out, like, no, I'm never doing that. But then she's sort of leaning sort of my way.Stephanie:How did that work with you and being in the publishing space?Sally Ekus:Yeah. So how old is your daughter now?Stephanie:26.Sally Ekus:Okay. Yeah. So growing up, my mom had this vibrant culinary business. At the time, it was a PR agency before we did agenting, and it was never supposed to be a family business. She never pressured me or said, you know, maybe one day. In fact, it was just like. If you had asked me before I started working with her, what does Lisa do for a living? I would have said something with books and something in food. So I was like, growing up in this.Sally Ekus:And I was immersed and sort of absorbing by osmosis. And, you know, in the, in my younger years, I would be like, collating press kits for PR campaigns and, you know, I was like earning a allowance, mailing catalogs and whatnot. But it wasn't, it wasn't something she was really like, whatever you want to do, follow your heart. I was on a different path. I went to school for counseling and I was about to go for a master's in social work. And I deferred. I broke up with a bad decision, moved home, started helping out at the agency and realized that I'd been informally training for this my whole life. I really fell in love with it.And I was very fortunate to step into the legacy of her reputation. And then also, once we decided this is something I wanted to do, talk about what the succession plan would look like and really carve out my own, you know, vibe and skill set and cultivate my own list, supporting her list. And so it was really a unintentional natural progression that then became quite intentional and, you know, quite effortful. So I think that's kind of why it worked out. And if, you know, but it's hard to say in hindsight.Stephanie:It's funny too. You talk about this like being in training of knowing this thing and you not even really realizing that until you've left and gone to do something else. And also, it does track that you were going to be a social worker.Sally Ekus:Absolutely.Stephanie:And now you're an agent.Sally Ekus:Yeah. I somewhat sarcastically but realistically acknowledge that I was trained in crisis counseling, active listening, and negotiation. So all of those things play a very big role in the work that I do as a literary agent working with books. But, you know, at the end of the day, it is a book. It is you know, not somebody's. Well, it is somebody's mental well being, but in a. In a different light. So I get to utilize those skills all the time.Sally Ekus:And it feels, it feels quite, quite lucky. And, you know, it's really the client management and author care and author advocacy that I love so much. And that has kept me, kept me in this, in this business for as long as it has.Stephanie:What is it about cookbooks in particular that makes you solely focus on that?Sally Ekus:Well, that I stepped into, you know, that was Lisa's area of expertise. She was one of the very first cookbook publicists. Publicist. She essentially created the category of culinary publicity before there were massive agencies handling, you know, influencers and brand campaigns. And so that was her area of expertise. So that's what I stepped into and was hyper mentored in. And I also equally just felt in love with it. I mean, there are many different things that bring people together, and at the end of the day, it feels like food is that one.Sally Ekus:Through line. Everyone has some relationship to food, recipes, cooking, memory, good, bad, complicated, probably somewhere in the middle. And so to have a little. To have a role in helping to bring that to fruition in published form is a tremendous honor.Stephanie:You are the publisher, or the agent, actually, of Entertaining 101 with Beth Lamana.Sally Ekus:Yeah. Yes.Stephanie:We just talked with. With her last.Sally Ekus:Yeah, I listened to that. It was such a fun conversation.Stephanie:Yeah, she was pretty great. And the weirdest thing happened to me the other day. I was at my radio partner's office, and we were talking about a project, and she had a stack of cookbooks, and I was like, oh, what are you working on? She's like, oh, I'm. I'm helping our friend from Muriel, Karen Tomlinson, put her proposal together.Sally Ekus:Oh, my gosh.Stephanie:Oh, that's interesting. And she goes, yeah, she's got a really great agent already. And I'm like, who's her agent? And it's you.Sally Ekus:Yes, it is. Yeah. I'm so excited to be working with her. Yep. Yeah.Stephanie:Her point of view on food and her storytelling of the purveyors that she works with and her just completely beautiful recipes. I'm so excited for you, and I'm so excited for that book.Sally Ekus:Thank you. Yeah, I mean, that's a great example of really early development. You know, I often say that I work with people, not proposals. You know, we can get to the proposal. I help guide people through that process as an agent. And, you know, this is a great example where it's like, you know, I'm so captivated by the food and the media attention and the accolades and the intentionality of what is happening from the farm to the plate. And so, you know, sometimes chefs work with writers or collaborators to help bring that to the. To the printed page.Sally Ekus:And that's where we're at with that project. So it's in very early stages, which is super exciting.Stephanie:Yeah. You're going to not be disappointed. She is just a great person. She's a great storyteller, and that you had a really good eye to pick her up, because I think she's.Sally Ekus:Thank you.Stephanie:What other projects do you have on the docket right now that you're excited about? I see Potluck Desserts behind you.Sally Ekus:Oh, yeah. Justin Burke, Potluck Desserts. Justin's book came out the same day as Beth's just a couple weeks ago. And I try to rotate in my background the books that are sort of newly rotating. So The Meathead Method over here, that is Meathead's second book. His first book called Meathead, came out almost 10 years ago. And it's all. Both books are all about the science and art and science of barbecue and grilling and outdoor cooking.Sally Ekus:I have books in a bunch of different levels of activity, so that's also fun because I have something that's like, you know, proposal and development and then things that are coming out. So it really, it really runs the gamut. I just saw Frankie Gaw, whose Instagram handle is @littlefatboyfrankie. He's up for a James Beard Media Award, and he just turned in the manuscript for his second book called Asian Americana. So I'm really excited about that. So it's really all levels of development over here.Stephanie:Once someone does their first book, is it easier to market them the second time around?Sally Ekus:Great question. I find that yes, because really, once that first book is to, you know, publishers need you to have or want you to have a big platform to warrant signing a book deal. And then the book helps sort of level up that platform, promotion, name recognition, certainly moving beyond like the core community of that author. It helps introduce new readers, new cooks, new fans to that person's work. And so I find that that second book, third book, fourth book, 10th book, really helps just keep that momentum going.Stephanie:You wrote something recently on your substack that people should follow you because you're a good follow that I really have spent a lot of time thinking about, and I'm probably going to get the name of the author wrong. So you may have to come.Sally Ekus:We can figure it out together. Yeah.Stephanie:The idea of it was is that a new cookbook writer launched a book tour in a way that was a little unconventional and in some ways maybe controversial because instead of the usual like going out to the booksellers and having a Q and A and talking, she hired her friend who is a comedian and really created more of like, I'll call it in air quotes, like a Real Housewives type in person cooking experience. That there was cooking demonstration, there was talking about the book. Do you know who I'm talking about?Sally Ekus:No, actually. Was it one of my clients or maybe a reshare?Stephanie:I think it's a reshare because she has been on the New York Times bestseller list now with her book for a couple weeks and it was the literary agencies kind of looked down on what she did a little bit because it was unconventional and maybe a little.Sally Ekus:I mean, I love unconventional.Stephanie:I kind of did too.Sally Ekus:Oh, yeah.Stephanie:I wanted to ask you about that because I'm, you know, I'm getting ready to launch my own tour and thinking about, like, locations and. Yeah, it really blew my mind to think, like, for me in particular, and people that have really strong performing skills, like, you know, I am, I would say I'm more of a performer of cooking content than I am of necessarily creating recipes. I do recipe development, but it's more about the presentation of it. And I think that's so cool to think about that we're bringing books into this digital age in that way.Sally Ekus:Absolutely. So my overarching advice with every anything in publishing is it depends and you do you like, what fits for one person is not one size fits all for the other book or other campaigns. And so I love to share information, whether it's on my substack not so secret agent or on my social or just with my clients. Like, I like to share. Here's an example or here's five examples of what another author has done, what is helpful, what resonates with you, and like, move on from the rest. You know, how can you evolve this into your own campaign? And cooking is such a tactile experience. It's so experiential in and of itself. It's such a connector.Sally Ekus:It also can be so beautiful alone. Like, do what feels right for you, your book, and share in a way that feels true to you. Because that's what I think really attracts people to come out first and foremost and like, spend their free time and free re and any sort of additional resources they may have and make it fun and memorable. You know, I mean, I think more and more we see brands and individual authors and companies just evolving. You know the term like activation into experiences, into just moments that matter.Stephanie:You mentioned your substack not so secret agent, and I'm wondering if substack is changing or improving the landscape for cookbook authors.Sally Ekus:I think substack's changing all kinds of things. You know, it used to be that at least as a cookbook agent, we would sort of scout on Instagram or TikTok. And now substack is certainly a major player and there's a ton of food content and creators on substack. But even just a year ago when I got on, there's a lot less and I think there's still a lot more room because there's so many hyper focused areas of interest in foods that you have this opportunity. You know, maybe you can't land a publishing deal, but if you can build a community of the people that want your recipes, your voice, your food, whatever it is in that specific space, go for it. I mean, you can be so hyper focused and really build this, this beautiful community. And I love the Substack ecosystem. It's been incredibly generous to me and I try to give back as much as possible.Sally Ekus:Like the recommendations and resharing and discoverability aspect of Substack has been a really beautiful thing to experience.Stephanie:They've really democratized the idea of podcasting too. I've been podcasting for seven years. Actually longer than that, maybe even closer to like nine.Sally Ekus:Wow.Stephanie:Well, I was a broadcaster so it makes sense to go from radio to developing a podcast space and just the ease of ability of doing it now, you know, before you had to have special equipment and people to host it. And it's just gotten so much simpler. And we're also seeing that, I think with video that's making it so easy to go live. You don't necessarily need 10,000 watch hours on YouTube or 3,000 subscribers or whatever, you know.Sally Ekus:Yeah, most of my readers come like my email goes to their actual email inbox though people find me through substack and so it's been fun. I'm not by any means a seasoned or polished content creator, but I've been doing videos as one means of explaining other things about publishing and just kind of seeing how that resonates with people in their inbox versus other mediums. And it's been really fun. They are super lo fi and quite off the cuff. But most people that are not tuning in live to me on Substack, they'll find it in their inbox the next morning, which has been really fun too.Stephanie:I think the lo fi aspects too are almost what people are looking for.Sally Ekus:I hope so.Stephanie:I have not the TikTok algorithm and I are not friends, probably never will be friends. And I don't understand it at all because I can produce like something that looks great, tastes good, you. It's just mouthwatering to watch. And then I can post like a picture of my dog and that will be the thing that.Sally Ekus:Right. Well, I think animals will always outperform us on, on the socials as they should at this point.Stephanie:You know, it's so crazy. It's so crazy. A single subject book has popped into the zeitgeist that I'm really. I think it's a really great book. Sesame, it's called.Sally Ekus:Yeah.Stephanie:And it's like a single ingredient versus and they take that. She takes that single ingredient and uses it in many different ways throughout the book. You must see like single ingredient books, seasonal books, like, are there trends in what's hot right now?Sally Ekus:I love single ingredient books or single subject. Oftentimes it's a lower recipe count, somewhere between like the 50 to 75 range, as opposed to 75 to 100 or 125. It just feels like a little bit more giftable, a little bit more impulse buy. And it's really fun to see those. There's always single subject books cropping up. But I think particularly in the shift in the cookbook market, meaning there's a bigger gap between creator led books, big robust cookbooks and then sort of a place for everyone else. And sometimes that place where you can settle in for everyone else if you don't have this massive following is in a single subject book that could be your expertise or deep, deeply researched. I don't necessarily think that's so much a trend as it is something that like ebbs and flows.Sally Ekus:And we see a little bit more of on the cookbook shelf because they've always been there. But now people can nerd out on one thing and they'll go to the cookbook shelf because the food scene just in the zeitgeist has become so popular. There's strawberry earrings and I've got a sweater with cherries on it. So why not a book about just sesame? It's really a time to celebrate ingredients and food.Stephanie:When you are on like Instagram or TikTok and you're trying to relax, like you're not working. And I know that's really hard to even do.Sally Ekus:Yeah.Stephanie:Are you following like other creators and other spaces and thinking like, gee, how are they doing this or does that work for you?Sally Ekus:Well, I would, I would just clarify that I don't go on social to relax, but and also I'm almost always working. However, to answer your actual question, I have. Most of the people I follow outside of the food space are in the body inclusivity, body positivity space. I follow some fashion people that are highly inclusive, plus size fashion people that have completely changed my relationship to even the fact that I've said fashion on a podcast interview. I just never would have been that person a while ago. But it's offered me an opportunity to see like color and textures and textiles and just the lifestyle of how we have a relationship to our closet In a new way. Also the home and space, you know, I sometimes represent outside of the cookbook shelf. And so I like to say that I, I represent the home with a focus on the kitchen, but I also, you know, hang out in the living room and I have a tiny human, so I hang out with the kids space.Sally Ekus:And so it's just focusing on other rooms at the home at times has been really fun too. So that's kind of where I dabble on social as well.Stephanie:Speaking of kids, I don't know why this comes to mind, but I always get asked, you know, what are the cookbooks that you should be buying for kids and better homes or not. Betty Crocker's Boys and Girls is still like a best selling book, right?Sally Ekus:Yeah.Stephanie:And then there's one other one that I'm going to not think of the name right off the top of my head, but there feels like there is kind of an empty space in Cooking with Kids and Cooking with Families.Sally Ekus:Yeah, there's a few. So I love the ATK books. I think it's a great brand. They've got great recipes for Cooking with Kids. Deanna Cook, who is a story publishing author, has a bunch of kids books that are awesome. And for me, I think sometimes it's not that there's like a lack of. It's just that there's still space for. And the tricky part about pitching and representing those books or selling them is it, is, is it a book for cooking with kids? Is it a book for kids to cook from? You know, and those are different age groups and those are different recipe styles.Sally Ekus:So much down to like the page and the format and the illustrations or the pictures or the how to steps. So there's just so many practical considerations and logistical ones that it's a slightly trickier category, but one that we've, we, we've dabbled in a little bit and there's some great books and I think a lot of space for, for others. The author of Indian Ish did a kids cookbook as well that I found really fun and just wonderful recipes. I forget the name of the book off the top of my head.Stephanie:That Indian Ish was a really cool cookbook.Sally Ekus:Yeah. Yes.Stephanie:There's been some just beautiful, texturally colorful books written by people from more diverse backgrounds. And while it seems like we see a ton of that right now, and we are, it is fairly new in the last 10 years.Sally Ekus:It has become magnified and intensified though our agency. And kudos to Lisa for carving out her space as a Literary agent representing underrepresented voices from the get go. It's been a part of the ethos of our agency since day one. And so to see publishers in the past 10 years really prioritizing marginalized voices is amazing. And also a little about time, you know?Stephanie:Yeah.Sally Ekus:Yeah.Stephanie:Okay. Kind of a controversial question. Sometimes people in the media can be a little snooty about influencers and about social media in particular, because I think they feel maybe like people are treading on their. Their authority of space. Yeah, you get people that feel snarky sometimes about, like, oh, they're an influencer. It's another influencer cookbook and kind of eye rolling because there are some not so great cookbooks written by really good content creators, but maybe they're not great at putting it all in a book format or maybe the recipes aren't necessarily great. Once they get past that beautiful shot, do you think that there'll be, like, almost a backlash to this whole genre, as it were?Sally Ekus:I don't know that it would necessarily be a backlash in that a lot of the creator led books, both the great ones and the more challenging ones. I think the positive outcome of all of those books is that it has put this spotlight on food and the cookbook shelf. And I think the more people who are interested in what books are on the cookbook shelf, the better. What I do feel, and I've already started feeling this as an agent, is that the shift back to experts or an evolution to what is the next version of people that have really robust followings, capturing their audience in a meaningful way and delivering content that rings true to that audience and honors what the industry is looking for. I'm already hearing that shift from acquiring editors from publishers that I work really closely with and even in my own scouting. So I feel like we are moving towards the. Thank you very much for bringing a spotlight to the shelf. And where are we going and how can we all support the industry at large and.Stephanie:And the trend that we're talking about or hearing about is more expertise, you know, more of a microscope on something in more detail.Sally Ekus:Exactly, yeah. Which is so fun. I mean, more interest, more books, more. More food, more deep dives.Stephanie:And also, like, I mean, we just start scratching the surface about, like, my husband and I are working on books about place of food. So, like, we've written a fiction book about Croatia that has recipe as a component to it.Sally Ekus:I'm seeing a lot more crossover among different genres, even between fiction and nonfiction. I was just pitched a proposal, probably the first Maybe it's the second one that has sort of a fictional component to it. And I, you know, I don't represent fiction. That's for my colleagues at the agency and other agents in the industry. But it is fun to see how food has like penetrated every aspect of our lives and it's just delightful.Stephanie:Yeah, I'm super excited about that. In just my personal journey, it's keeping it fresh and interesting.Sally Ekus:Yeah.Stephanie:You know, my husband is a writer as a fiction writer. And for us to like collaborate on a project together in a way that I know what my lane is and he knows what his lane is is pretty fun.Sally Ekus:Well, I think that's one of the many gifts that have come out of this like creator led book or just like the, the intensification of food in the zeitgeist is that people who are, who are an expert in a certain culinary topic could be a consultant on a novel or who knows, you know what I mean? And it's just, it's blowing the fridge doors wide open.Stephanie:I feel like it's sort of like the white lotus effect for books and cooking and food generally that put that lens on travel and exotic locales. And I just feel like that's the next thing and I'm gonna be there, I promise.Sally Ekus:Cool. Well, it is, it's so fun to just see our beloved culinary space be celebrated across, across genres and like just.Stephanie:To get back to as a little kid going into a bookstore or going into the library and just the joy of, you know, books have been under attack for the last 20 years as the Amazonification of the world has happened. But we're seeing in Minneapolis in particular, like lots of local bookstores are opening again and people are making them multi purpose. So they might be selling cooking things, but also they might have a coffee shop, they might do pastry.Sally Ekus:Yeah, my. One of my favorite recommendations for authors or aspiring authors or just dear friends is to go to your local independent bookstore and talk to the people that work there and ideally talk to the owner and the people who make the decisions about what books to bring in. It is a wildly fascinating conversation.Stephanie:Yeah, it's the best part about a book tour for me is actually like getting to talk to the people that recommend and sell the books and then.Sally Ekus:Also buy books there. Not. I think that's implied, but you never know.Stephanie:Yes. Sally, it's been a delight to talk to you. Thank you for joining the program today. I'll put links to your substack, also your information. If I don't know if anyone's listening is thinking about pitches, but if you are.Sally Ekus:Yeah, I have really comprehensive nonfiction book proposal guidelines that definitely pertain to those looking to write food books, but also are really applicable to anyone that's looking to learn about publishing. So that's a great link to share. And thank you so much for having me on.Stephanie:Yeah, it's great. And keep pitching me your authors. You have good authors. And the books. Beth was a joy.Sally Ekus:Oh, thanks.Stephanie:All right, we'll talk soon.Sally Ekus:Okay, bye.Stephanie:Okay, bye. Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Stephanie:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to cool people in the food space. We talk to a lot of cookbook authors, and today I'm excited to talk to Sally Ekus. She is a literary agent, which, if you've written books or you're trying to get a book published, you know how important the agent process is. She leads a boutique culinary and lifestyle division via @JVNLA and is the lead agent at the Ekus Group. Did I get it right?Follow Sally's Substack Newsletter Not So Secret Agent Sally Ekus:Oh, I was just gonna say, yeah, I lead the Ekus Group. So we're a culinary and lifestyle division within a broader agency.Stephanie:And the Ekus Group was started by your mom.Sally Ekus:Yeah.Stephanie:A legend. Your mom has, like, one of the largest cookbook collections that I'm aware of.Sally Ekus:In fact, the largest, according to Guinness. Yes.Stephanie:A couple of months ago, I think maybe it was on your Instagram page, someone posted a picture of her library of her home that is literally looks like a library that you would see in New York city or Washington, D.C. or somewhere fancy with just walls and walls of books. It was so gorgeous.Sally Ekus:Yeah, It's a two store, all cherry wood, gorgeous library. She built the edition. It was a dream edition. It took a lifetime to build. And it is filled with cookbooks, almost exclusively cookbooks. Her fiction and children's books and other personal books are scattered elsewhere around the house. But the library is almost entirely culinary with over 6000 titles. It's really cool.Stephanie:It's amazing. And your mom's name is? Lisa. Please, can I ask you a question? I'm going to go all over the place here, but sure, please. I have a daughter and only one daughter and no sons. So my only child. And there are things that we have in common about cooking and about food, and I always think, like, oh, maybe she'll follow in my footsteps. But then she is quick to point out, like, no, I'm never doing that. But then she's sort of leaning sort of my way.Stephanie:How did that work with you and being in the publishing space?Sally Ekus:Yeah. So how old is your daughter now?Stephanie:26.Sally Ekus:Okay. Yeah. So growing up, my mom had this vibrant culinary business. At the time, it was a PR agency before we did agenting, and it was never supposed to be a family business. She never pressured me or said, you know, maybe one day. In fact, it was just like. If you had asked me before I started working with her, what does Lisa do for a living? I would have said something with books and something in food. So I was like, growing up in this.Sally Ekus:And I was immersed and sort of absorbing by osmosis. And, you know, in the, in my younger years, I would be like, collating press kits for PR campaigns and, you know, I was like earning a allowance, mailing catalogs and whatnot. But it wasn't, it wasn't something she was really like, whatever you want to do, follow your heart. I was on a different path. I went to school for counseling and I was about to go for a master's in social work. And I deferred. I broke up with a bad decision, moved home, started helping out at the agency and realized that I'd been informally training for this my whole life. I really fell in love with it.And I was very fortunate to step into the legacy of her reputation. And then also, once we decided this is something I wanted to do, talk about what the succession plan would look like and really carve out my own, you know, vibe and skill set and cultivate my own list, supporting her list. And so it was really a unintentional natural progression that then became quite intentional and, you know, quite effortful. So I think that's kind of why it worked out. And if, you know, but it's hard to say in hindsight.Stephanie:It's funny too. You talk about this like being in training of knowing this thing and you not even really realizing that until you've left and gone to do something else. And also, it does track that you were going to be a social worker.Sally Ekus:Absolutely.Stephanie:And now you're an agent.Sally Ekus:Yeah. I somewhat sarcastically but realistically acknowledge that I was trained in crisis counseling, active listening, and negotiation. So all of those things play a very big role in the work that I do as a literary agent working with books. But, you know, at the end of the day, it is a book. It is you know, not somebody's. Well, it is somebody's mental well being, but in a. In a different light. So I get to utilize those skills all the time.Sally Ekus:And it feels, it feels quite, quite lucky. And, you know, it's really the client management and author care and author advocacy that I love so much. And that has kept me, kept me in this, in this business for as long as it has.Stephanie:What is it about cookbooks in particular that makes you solely focus on that?Sally Ekus:Well, that I stepped into, you know, that was Lisa's area of expertise. She was one of the very first cookbook publicists. Publicist. She essentially created the category of culinary publicity before there were massive agencies handling, you know, influencers and brand campaigns. And so that was her area of expertise. So that's what I stepped into and was hyper mentored in. And I also equally just felt in love with it. I mean, there are many different things that bring people together, and at the end of the day, it feels like food is that one.Sally Ekus:Through line. Everyone has some relationship to food, recipes, cooking, memory, good, bad, complicated, probably somewhere in the middle. And so to have a little. To have a role in helping to bring that to fruition in published form is a tremendous honor.Stephanie:You are the publisher, or the agent, actually, of Entertaining 101 with Beth Lamana.Sally Ekus:Yeah. Yes.Stephanie:We just talked with. With her last.Sally Ekus:Yeah, I listened to that. It was such a fun conversation.Stephanie:Yeah, she was pretty great. And the weirdest thing happened to me the other day. I was at my radio partner's office, and we were talking about a project, and she had a stack of cookbooks, and I was like, oh, what are you working on? She's like, oh, I'm. I'm helping our friend from Muriel, Karen Tomlinson, put her proposal together.Sally Ekus:Oh, my gosh.Stephanie:Oh, that's interesting. And she goes, yeah, she's got a really great agent already. And I'm like, who's her agent? And it's you.Sally Ekus:Yes, it is. Yeah. I'm so excited to be working with her. Yep. Yeah.Stephanie:Her point of view on food and her storytelling of the purveyors that she works with and her just completely beautiful recipes. I'm so excited for you, and I'm so excited for that book.Sally Ekus:Thank you. Yeah, I mean, that's a great example of really early development. You know, I often say that I work with people, not proposals. You know, we can get to the proposal. I help guide people through that process as an agent. And, you know, this is a great example where it's like, you know, I'm so captivated by the food and the media attention and the accolades and the intentionality of what is happening from the farm to the plate. And so, you know, sometimes chefs work with writers or collaborators to help bring that to the. To the printed page.Sally Ekus:And that's where we're at with that project. So it's in very early stages, which is super exciting.Stephanie:Yeah. You're going to not be disappointed. She is just a great person. She's a great storyteller, and that you had a really good eye to pick her up, because I think she's.Sally Ekus:Thank you.Stephanie:What other projects do you have on the docket right now that you're excited about? I see Potluck Desserts behind you.Sally Ekus:Oh, yeah. Justin Burke, Potluck Desserts. Justin's book came out the same day as Beth's just a couple weeks ago. And I try to rotate in my background the books that are sort of newly rotating. So The Meathead Method over here, that is Meathead's second book. His first book called Meathead, came out almost 10 years ago. And it's all. Both books are all about the science and art and science of barbecue and grilling and outdoor cooking.Sally Ekus:I have books in a bunch of different levels of activity, so that's also fun because I have something that's like, you know, proposal and development and then things that are coming out. So it really, it really runs the gamut. I just saw Frankie Gaw, whose Instagram handle is @littlefatboyfrankie. He's up for a James Beard Media Award, and he just turned in the manuscript for his second book called Asian Americana. So I'm really excited about that. So it's really all levels of development over here.Stephanie:Once someone does their first book, is it easier to market them the second time around?Sally Ekus:Great question. I find that yes, because really, once that first book is to, you know, publishers need you to have or want you to have a big platform to warrant signing a book deal. And then the book helps sort of level up that platform, promotion, name recognition, certainly moving beyond like the core community of that author. It helps introduce new readers, new cooks, new fans to that person's work. And so I find that that second book, third book, fourth book, 10th book, really helps just keep that momentum going.Stephanie:You wrote something recently on your substack that people should follow you because you're a good follow that I really have spent a lot of time thinking about, and I'm probably going to get the name of the author wrong. So you may have to come.Sally Ekus:We can figure it out together. Yeah.Stephanie:The idea of it was is that a new cookbook writer launched a book tour in a way that was a little unconventional and in some ways maybe controversial because instead of the usual like going out to the booksellers and having a Q and A and talking, she hired her friend who is a comedian and really created more of like, I'll call it in air quotes, like a Real Housewives type in person cooking experience. That there was cooking demonstration, there was talking about the book. Do you know who I'm talking about?Sally Ekus:No, actually. Was it one of my clients or maybe a reshare?Stephanie:I think it's a reshare because she has been on the New York Times bestseller list now with her book for a couple weeks and it was the literary agencies kind of looked down on what she did a little bit because it was unconventional and maybe a little.Sally Ekus:I mean, I love unconventional.Stephanie:I kind of did too.Sally Ekus:Oh, yeah.Stephanie:I wanted to ask you about that because I'm, you know, I'm getting ready to launch my own tour and thinking about, like, locations and. Yeah, it really blew my mind to think, like, for me in particular, and people that have really strong performing skills, like, you know, I am, I would say I'm more of a performer of cooking content than I am of necessarily creating recipes. I do recipe development, but it's more about the presentation of it. And I think that's so cool to think about that we're bringing books into this digital age in that way.Sally Ekus:Absolutely. So my overarching advice with every anything in publishing is it depends and you do you like, what fits for one person is not one size fits all for the other book or other campaigns. And so I love to share information, whether it's on my substack not so secret agent or on my social or just with my clients. Like, I like to share. Here's an example or here's five examples of what another author has done, what is helpful, what resonates with you, and like, move on from the rest. You know, how can you evolve this into your own campaign? And cooking is such a tactile experience. It's so experiential in and of itself. It's such a connector.Sally Ekus:It also can be so beautiful alone. Like, do what feels right for you, your book, and share in a way that feels true to you. Because that's what I think really attracts people to come out first and foremost and like, spend their free time and free re and any sort of additional resources they may have and make it fun and memorable. You know, I mean, I think more and more we see brands and individual authors and companies just evolving. You know the term like activation into experiences, into just moments that matter.Stephanie:You mentioned your substack not so secret agent, and I'm wondering if substack is changing or improving the landscape for cookbook authors.Sally Ekus:I think substack's changing all kinds of things. You know, it used to be that at least as a cookbook agent, we would sort of scout on Instagram or TikTok. And now substack is certainly a major player and there's a ton of food content and creators on substack. But even just a year ago when I got on, there's a lot less and I think there's still a lot more room because there's so many hyper focused areas of interest in foods that you have this opportunity. You know, maybe you can't land a publishing deal, but if you can build a community of the people that want your recipes, your voice, your food, whatever it is in that specific space, go for it. I mean, you can be so hyper focused and really build this, this beautiful community. And I love the Substack ecosystem. It's been incredibly generous to me and I try to give back as much as possible.Sally Ekus:Like the recommendations and resharing and discoverability aspect of Substack has been a really beautiful thing to experience.Stephanie:They've really democratized the idea of podcasting too. I've been podcasting for seven years. Actually longer than that, maybe even closer to like nine.Sally Ekus:Wow.Stephanie:Well, I was a broadcaster so it makes sense to go from radio to developing a podcast space and just the ease of ability of doing it now, you know, before you had to have special equipment and people to host it. And it's just gotten so much simpler. And we're also seeing that, I think with video that's making it so easy to go live. You don't necessarily need 10,000 watch hours on YouTube or 3,000 subscribers or whatever, you know.Sally Ekus:Yeah, most of my readers come like my email goes to their actual email inbox though people find me through substack and so it's been fun. I'm not by any means a seasoned or polished content creator, but I've been doing videos as one means of explaining other things about publishing and just kind of seeing how that resonates with people in their inbox versus other mediums. And it's been really fun. They are super lo fi and quite off the cuff. But most people that are not tuning in live to me on Substack, they'll find it in their inbox the next morning, which has been really fun too.Stephanie:I think the lo fi aspects too are almost what people are looking for.Sally Ekus:I hope so.Stephanie:I have not the TikTok algorithm and I are not friends, probably never will be friends. And I don't understand it at all because I can produce like something that looks great, tastes good, you. It's just mouthwatering to watch. And then I can post like a picture of my dog and that will be the thing that.Sally Ekus:Right. Well, I think animals will always outperform us on, on the socials as they should at this point.Stephanie:You know, it's so crazy. It's so crazy. A single subject book has popped into the zeitgeist that I'm really. I think it's a really great book. Sesame, it's called.Sally Ekus:Yeah.Stephanie:And it's like a single ingredient versus and they take that. She takes that single ingredient and uses it in many different ways throughout the book. You must see like single ingredient books, seasonal books, like, are there trends in what's hot right now?Sally Ekus:I love single ingredient books or single subject. Oftentimes it's a lower recipe count, somewhere between like the 50 to 75 range, as opposed to 75 to 100 or 125. It just feels like a little bit more giftable, a little bit more impulse buy. And it's really fun to see those. There's always single subject books cropping up. But I think particularly in the shift in the cookbook market, meaning there's a bigger gap between creator led books, big robust cookbooks and then sort of a place for everyone else. And sometimes that place where you can settle in for everyone else if you don't have this massive following is in a single subject book that could be your expertise or deep, deeply researched. I don't necessarily think that's so much a trend as it is something that like ebbs and flows.Sally Ekus:And we see a little bit more of on the cookbook shelf because they've always been there. But now people can nerd out on one thing and they'll go to the cookbook shelf because the food scene just in the zeitgeist has become so popular. There's strawberry earrings and I've got a sweater with cherries on it. So why not a book about just sesame? It's really a time to celebrate ingredients and food.Stephanie:When you are on like Instagram or TikTok and you're trying to relax, like you're not working. And I know that's really hard to even do.Sally Ekus:Yeah.Stephanie:Are you following like other creators and other spaces and thinking like, gee, how are they doing this or does that work for you?Sally Ekus:Well, I would, I would just clarify that I don't go on social to relax, but and also I'm almost always working. However, to answer your actual question, I have. Most of the people I follow outside of the food space are in the body inclusivity, body positivity space. I follow some fashion people that are highly inclusive, plus size fashion people that have completely changed my relationship to even the fact that I've said fashion on a podcast interview. I just never would have been that person a while ago. But it's offered me an opportunity to see like color and textures and textiles and just the lifestyle of how we have a relationship to our closet In a new way. Also the home and space, you know, I sometimes represent outside of the cookbook shelf. And so I like to say that I, I represent the home with a focus on the kitchen, but I also, you know, hang out in the living room and I have a tiny human, so I hang out with the kids space.Sally Ekus:And so it's just focusing on other rooms at the home at times has been really fun too. So that's kind of where I dabble on social as well.Stephanie:Speaking of kids, I don't know why this comes to mind, but I always get asked, you know, what are the cookbooks that you should be buying for kids and better homes or not. Betty Crocker's Boys and Girls is still like a best selling book, right?Sally Ekus:Yeah.Stephanie:And then there's one other one that I'm going to not think of the name right off the top of my head, but there feels like there is kind of an empty space in Cooking with Kids and Cooking with Families.Sally Ekus:Yeah, there's a few. So I love the ATK books. I think it's a great brand. They've got great recipes for Cooking with Kids. Deanna Cook, who is a story publishing author, has a bunch of kids books that are awesome. And for me, I think sometimes it's not that there's like a lack of. It's just that there's still space for. And the tricky part about pitching and representing those books or selling them is it, is, is it a book for cooking with kids? Is it a book for kids to cook from? You know, and those are different age groups and those are different recipe styles.Sally Ekus:So much down to like the page and the format and the illustrations or the pictures or the how to steps. So there's just so many practical considerations and logistical ones that it's a slightly trickier category, but one that we've, we, we've dabbled in a little bit and there's some great books and I think a lot of space for, for others. The author of Indian Ish did a kids cookbook as well that I found really fun and just wonderful recipes. I forget the name of the book off the top of my head.Stephanie:That Indian Ish was a really cool cookbook.Sally Ekus:Yeah. Yes.Stephanie:There's been some just beautiful, texturally colorful books written by people from more diverse backgrounds. And while it seems like we see a ton of that right now, and we are, it is fairly new in the last 10 years.Sally Ekus:It has become magnified and intensified though our agency. And kudos to Lisa for carving out her space as a Literary agent representing underrepresented voices from the get go. It's been a part of the ethos of our agency since day one. And so to see publishers in the past 10 years really prioritizing marginalized voices is amazing. And also a little about time, you know?Stephanie:Yeah.Sally Ekus:Yeah.Stephanie:Okay. Kind of a controversial question. Sometimes people in the media can be a little snooty about influencers and about social media in particular, because I think they feel maybe like people are treading on their. Their authority of space. Yeah, you get people that feel snarky sometimes about, like, oh, they're an influencer. It's another influencer cookbook and kind of eye rolling because there are some not so great cookbooks written by really good content creators, but maybe they're not great at putting it all in a book format or maybe the recipes aren't necessarily great. Once they get past that beautiful shot, do you think that there'll be, like, almost a backlash to this whole genre, as it were?Sally Ekus:I don't know that it would necessarily be a backlash in that a lot of the creator led books, both the great ones and the more challenging ones. I think the positive outcome of all of those books is that it has put this spotlight on food and the cookbook shelf. And I think the more people who are interested in what books are on the cookbook shelf, the better. What I do feel, and I've already started feeling this as an agent, is that the shift back to experts or an evolution to what is the next version of people that have really robust followings, capturing their audience in a meaningful way and delivering content that rings true to that audience and honors what the industry is looking for. I'm already hearing that shift from acquiring editors from publishers that I work really closely with and even in my own scouting. So I feel like we are moving towards the. Thank you very much for bringing a spotlight to the shelf. And where are we going and how can we all support the industry at large and.Stephanie:And the trend that we're talking about or hearing about is more expertise, you know, more of a microscope on something in more detail.Sally Ekus:Exactly, yeah. Which is so fun. I mean, more interest, more books, more. More food, more deep dives.Stephanie:And also, like, I mean, we just start scratching the surface about, like, my husband and I are working on books about place of food. So, like, we've written a fiction book about Croatia that has recipe as a component to it.Sally Ekus:I'm seeing a lot more crossover among different genres, even between fiction and nonfiction. I was just pitched a proposal, probably the first Maybe it's the second one that has sort of a fictional component to it. And I, you know, I don't represent fiction. That's for my colleagues at the agency and other agents in the industry. But it is fun to see how food has like penetrated every aspect of our lives and it's just delightful.Stephanie:Yeah, I'm super excited about that. In just my personal journey, it's keeping it fresh and interesting.Sally Ekus:Yeah.Stephanie:You know, my husband is a writer as a fiction writer. And for us to like collaborate on a project together in a way that I know what my lane is and he knows what his lane is is pretty fun.Sally Ekus:Well, I think that's one of the many gifts that have come out of this like creator led book or just like the, the intensification of food in the zeitgeist is that people who are, who are an expert in a certain culinary topic could be a consultant on a novel or who knows, you know what I mean? And it's just, it's blowing the fridge doors wide open.Stephanie:I feel like it's sort of like the white lotus effect for books and cooking and food generally that put that lens on travel and exotic locales. And I just feel like that's the next thing and I'm gonna be there, I promise.Sally Ekus:Cool. Well, it is, it's so fun to just see our beloved culinary space be celebrated across, across genres and like just.Stephanie:To get back to as a little kid going into a bookstore or going into the library and just the joy of, you know, books have been under attack for the last 20 years as the Amazonification of the world has happened. But we're seeing in Minneapolis in particular, like lots of local bookstores are opening again and people are making them multi purpose. So they might be selling cooking things, but also they might have a coffee shop, they might do pastry.Sally Ekus:Yeah, my. One of my favorite recommendations for authors or aspiring authors or just dear friends is to go to your local independent bookstore and talk to the people that work there and ideally talk to the owner and the people who make the decisions about what books to bring in. It is a wildly fascinating conversation.Stephanie:Yeah, it's the best part about a book tour for me is actually like getting to talk to the people that recommend and sell the books and then.Sally Ekus:Also buy books there. Not. I think that's implied, but you never know.Stephanie:Yes. Sally, it's been a delight to talk to you. Thank you for joining the program today. I'll put links to your substack, also your information. If I don't know if anyone's listening is thinking about pitches, but if you are.Sally Ekus:Yeah, I have really comprehensive nonfiction book proposal guidelines that definitely pertain to those looking to write food books, but also are really applicable to anyone that's looking to learn about publishing. So that's a great link to share. And thank you so much for having me on.Stephanie:Yeah, it's great. And keep pitching me your authors. You have good authors. And the books. Beth was a joy.Sally Ekus:Oh, thanks.Stephanie:All right, we'll talk soon.Sally Ekus:Okay, bye.Stephanie:Okay, bye. Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

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Following the Pacers Game 3 win over the Thunder, Mike shares his 5 key takeaways through the first 3 games of the 2025 NBA Finals.Visit our Sponsors!Dr. Dish BasketballOur friends at Dr. Dish Basketball are here to help you transform your team's training this off-season with exclusive offers of up to $4,000 OFF their Rebel+, All-Star+, and CT+ shooting machines. Unsure about budget? Dr. Dish offers schools-only Buy Now, Pay Later payment plans to make getting new equipment easier than ever.The Coaching PortfolioYour first impression is everything when applying for a new coaching job. A professional coaching portfolio is the tool that highlights your coaching achievements and philosophies and, most of all, helps separate you and your abilities from the other applicants. Special Price of just $25 for all Hoop Heads Listeners.Playmaker PlannerPlaymaker Planner is looking for forward thinking program directors and athletic directors...If that's you... Playmaker Planner will lessen your workload while doubling the efficiency, confidence, and ability of your student-athletes over the next 12 months!If you listen to and love the Hoop Heads Podcast, please consider giving us a small tip that will help in our quest to become the #1 basketball coaching podcast. https://hoop-heads.captivate.fm/supportTwitter/X Podcast - @hoopheadspodMike - @hdstarthoopsJason - @jsunkleInstagram@hoopheadspodFacebookhttps://www.facebook.com/hoopheadspod/YouTubehttps://www.youtube.com/channel/UCDoVTtvpgwwOVL4QVswqMLQ

Welcome to a chaotic discussion that started with The Ballad of Songbirds and Snakes, swerved into Sunrise on The Reaping, and landed somewhere in The Hunger Games trilogy.    Join the discussion in our FB group! https://www.facebook.com/groups/286288765619887 Follow us on Instagram @Downworlderdishpodcast  E-mail us: downworlderdish@gmail.com Intro Music - The Gatekeepers by Shane Ivers Music from https://filmmusic.io Outro Music - "Ice Flow" by Kevin MacLeod (https://incompetech.com)  License: CC BY (http://creativecommons.org/licenses/by/4.0/)  

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For nearly a decade, Swiggy and Zomato have fed our hunger and dominated prime real estate on our phone screens, leaving very little room for any serious challengers.Most who tried to break in got their fingers burnt before they even got started. But now, a new player has decided to throw its hat into the ring.  This is a player that has some experience taking on titans, though the last time around it was in a completely different space. Rapido – the Bangalore-based startup that quietly muscled its way into India's ride-hailing market  – is all set to launch its own a food delivery platform called 'Ownly'. Sure, Rapido's mission of zero commission, equal pricing in offline and online, and meals as low as ₹150 looks compelling,but the real question is: how will Rapido make money? Tune in. Want to attend The Ken's next event on health, fitness and wellness? Buy tickets here. Here's your chance to help us shape the conversation: https://theken.typeform.com/to/bZhqWl2g

Angela and Nick welcome an actor who definitely knows his way around a kitchen. Nick Frost is an actor, comedian and screenwriter and the first (and possibly only) participant in a Dish chop-off! Frost joins us after the release of his new film, How To Train Your Dragon, a live action remake of the hugely popular animated film series, based on Cressida Cowell's books. The movie sees him star as the popular blacksmith Gobber alongside Gerard Butler, Mason Thames and Nico Parker.  You will know Nick Frost from a range of TV and film roles, including the Three Flavours Cornetto Trilogy (Shaun of the Dead, Hot Fuzz and The World's End) alongside his good pal and long-time collaborator Simon Pegg. Frost also appeared with Pegg in the cult TV comedy Spaced. Other TV and film credits include Attack the Block, Paul, Truth Seekers, Green Wing, The Adventures of Tintin and Fighting With My Family, alongside costar Florence Pugh.  Nick loves life in a kitchen, having worked as a chef before getting into acting. His passion for food is beautifully detailed in his memoir/recipe book, A Slice Of Fried Gold, which is now available in paperback. Having met Angela once before, Frost finally gets to have a full conversation with her (and Nick) over a delicious meal of spicy barbecued lamb with minty tomato & watermelon relish, with Angela marinating the meat overnight for extra flavour. Nick opts for a Fanta, but for wine-lovers our Waitrose experts recommend a glass of PepperBox Shiraz.  At our request, Nick brought his favourite kitchen knife to the record for a demonstration of his chopping skills alongside Angela. Our hosts dig into Nick's passion for great tasting food (and clean surfaces), and get  the lowdown on the world's best pizza, discovered by Nick in Belfast.  You can watch full episodes of Dish on YouTube  All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help.  Send your dilemmas to dish@waitrose.co.uk and she'll try to answer them in a future episode.Dish from Waitrose is made by Cold Glass Productions.

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www.aihoopscoach.com Teachhoops.com⁠ ⁠WintheSeason.com⁠ ⁠GameChanger Website⁠ ⁠Dr Dish Website⁠ ⁠CoachingYouthHoops.com⁠ ⁠https://forms.gle/kQ8zyxgfqwUA3ChU7⁠ ⁠Coach Collins Coaching Store⁠ From the 5th quarter studios in Madison, Wisconsin, you're listening to Coach Unplugged with your host, Steve Collins. Hey, everybody. Welcome to Coach Unplugged. We're so excited you decided to join us today. Before we jump into the podcast, please leave a 5-star review and some comments. I read all of them and would really appreciate it. Before we get started, a big shout out to our sponsors. First, Dr. Dish, the number one shooting machine on the market. Mention Coach Unplugged for $450 off and get the best customer service you'll ever experience. Also, check out ttubes.com for coaches who want to get better. It's the one-stop shop for basketball coaches. When I started teachhoops.com, it was what I would have wanted as a young coach. It has everything you need to become a better basketball coach. We offer a 14-day free trial because we believe in it so much. Follow the road map, work on your craft, and get 1-on-1 mentoring from me. Let's head off to the podcast. Today, we're talking about criticism in coaching. As a coach, you'll definitely have people who don't like what you do. Right now, I'm in our golf season, and a parent criticized me about the schedule and the clarity of where the JV and varsity should be. Our varsity typically goes out to play meets, and we allow JV players based on available spaces at the course. It's a very fluid situation most of the time. Parents can get frustrated when they don't know where their player is supposed to be. We try to get all the information out in a timely manner based on what we have. Criticism is often fair, and we assume the best intentions from parents. They just want to know the information in a timely manner. A lot of criticism can be managed by over-communicating to parents. Teenagers often don't talk to their parents about what you say. If I have to change something, I communicate that to the parents as well. Over-communicate to take care of it. At any given time, only a few kids are super happy. The 5th player thinks he should be the 2nd player. If you've built relationships, communication, and trust, it's hard for them to hate you because they know you have the best intentions. I tell this in my first parent meeting: I can only play 5 kids. There are 15 on the roster. It's a math problem. I tell coaches to have their players put down how many minutes they think they should play, tally it up, and compare it to the actual minutes. This puts things in perspective. Show this to the parents too. Reality and perception are different things. Parents love their kids and want them to be happy and play. They don't always see the bigger picture. Criticism is part of the game. Have thick skin and be willing to take it. Once the kids leave, parents don't think about you. This is just a point in their lives. Assume criticism comes from a place of concern. It's not personal. Move on from it. Everyone, I hope you enjoy the podcast. Make sure you subscribe and like. Check out teachhoops.com for coaches who want to get better. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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Phone fears and the decorating of the gate. Dallas' Dish. But Wait, There's More. News From Your House. The most memorable MOVIE DADS. "Hey, aren't you ready to have some MILK!" You told us why THERE WAS NO SECOND DATE. How is this DISGUSTING ACT NOT ILLEGAL??? The second But Wait, There's More. Iced tea @ home and MORE! Enjoy:)See omnystudio.com/listener for privacy information.

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June 9th 2025 - All of the highlights from Monday's show. Tony fears the "Coors Vortex". Jackie has a new phrase that replaces Gaslighting. We have the Dish, Dad Joke of the Day and happy Donald Duck Day

June 10th 2025 - All of the highlights from Tuesdays show in one complete podcast. We're talking insects. We're talking about how Albuquerque is great for staycations. We're talking about kids driving their parents cars. We've got The Dish, Dad Joke and Where Am I? Listen for free on our iHeartRadio app and make sure to add us to your presets!

Disclaimer, Drama, Darling had not heard the news that Monique Samuels is returning to Potomac, so that will be addressed ASAP in the next episode. But for this episode of Serving Dish, there are lots of topics to cover. From Rachel Zoe joining the Real Housewives of Beverly Hills, to Jax's announcement to go off social media, to PK and Ladies of London star "canoodling", to RHOC trailer, to Tom Girardi and everything in between. Amy Phillips and cohost Emily Dorezas sift through it all while having the greatest time of their liiiiiiives!For more Drama, Darling, and exclusive content, subscribe to:http://Patreon.com/dramadarling Follow Drama, Darling on Instagram:https://www.instagram.com/dramadarlingshow/  Email Drama, Darling with YOUR comments, questions and drama: DramaDarlingz@gmail.comGet 15% off OneSkin with the code DRAMA at:https://www.oneskin.co/

Connor Harr is the Video Coordinator for the Osceola Magic, managing all film-related tasks and supporting player development, coaching, and team strategy. Harr previously spent five years at NCAA Division II West Liberty University, where he served as both Assistant and Head Assistant Coach.Known for its uptempo style, West Liberty boasts the highest winning percentage in NCAA men's basketball since 2009. Harr also served as Head Assistant Coach at Great Lakes Christian College. Harr contributed to multiple #1 nationally ranked teams, five Regular Season Conference Titles, three Conference Championships, six National Tournament Appearances, and one National Championship Runner-Up.Connor has also developed a basketball strategy channel on Twitter and YouTube, aiding thousands of coaches in improving their craft.On this episode Mike & Connor discuss the crucial importance of understanding one's role within a basketball team, emphasizing that not every decision made on the court will be perfect, but rather, it is the collective effort and commitment to the team's overarching goals that are paramount. We delve into Connor's journey through various coaching positions, highlighting his experiences at Columbus State and West Liberty University, where the emphasis on teamwork and accountability shaped his coaching philosophy. He articulates the significance of building connections with players, fostering an environment where they not only learn the game but also enjoy the camaraderie that basketball fosters. As we explore the intricacies of coaching at the G League level, Connor shares insights on navigating challenges and the continuous pursuit of excellence in player development.Follow us on Twitter and Instagram @hoopheadspod for the latest updates on episodes, guests, and events from the Hoop Heads Pod.Make sure you're subscribed to the Hoop Heads Pod on iTunes or wherever you get your podcasts and while you're there please leave us a 5 star rating and review. Your ratings help your friends and coaching colleagues find the show. If you really love what you're hearing recommend the Hoop Heads Pod to someone and get them to join you as a part of Hoop Heads Nation.Grab your notebook before you listen to this episode with Connor Harr, Video Coordinator for the Osceola Magic of the NBA G League.Website - https://substack.com/@connorharrEmail - connorharr1999@gmail.comTwitter/X - @harrconnorVisit our Sponsors!Dr. Dish BasketballOur friends at Dr. Dish Basketball are here to help you transform your team's training this off-season with exclusive offers of up to $4,000 OFF their Rebel+, All-Star+, and CT+ shooting machines. Unsure about budget? Dr. Dish offers schools-only Buy Now, Pay Later payment plans to make getting new equipment easier than ever.The Coaching PortfolioYour first impression is everything when applying for a new coaching job. A professional coaching portfolio is the tool that highlights your coaching achievements and philosophies and, most of all, helps separate you and your abilities from the other applicants. Special Price of just $25 for all Hoop...

In this one-on-one episode of What's Good Denver, host Ryan Estes sits down with Patrick Whalen, co-founder of Church & Union, one of Denver's most exciting new restaurants, located in the historic Elmo Hotel building at 17th and Blake. From washing dishes to running a multi-city restaurant group, Patrick shares the real story behind his rise in the hospitality industry. They dive into: – Why LoDo stole Patrick's heart – The unexpected data behind Denver's restaurant market resilience – Building a restaurant with character—not just profit margins – Navigating high labor costs, tip credit laws, and ticket surcharges – Thoughts on Bourdain, Guy Fieri, Gordon Ramsay, and food as universal art – How Church & Union aims to surprise, delight, and deeply connect with guests Whether you're a restaurant lover, entrepreneur, or someone who just appreciates a damn good brunch, this episode is for you.

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On this episode Mike and Jason discuss Game 1 of the NBA Finals between the Indiana Pacers and the Oklahoma City Thunder. They analyze the game's key moments, standout performances, and the incredible comeback by the Pacers. They look back on the Pacers' playoff run that now includes 4 ridiculous comebacks topped off by clutch shots by Tyrese Haliburton. Finally, they attempt to make sense of this Pacers win and how it impacts the eventual outcome of the series.Visit our Sponsors!Dr. Dish BasketballOur friends at Dr. Dish Basketball are here to help you transform your team's training this off-season with exclusive offers of up to $4,000 OFF their Rebel+, All-Star+, and CT+ shooting machines. Unsure about budget? Dr. Dish offers schools-only Buy Now, Pay Later payment plans to make getting new equipment easier than ever.The Coaching PortfolioYour first impression is everything when applying for a new coaching job. A professional coaching portfolio is the tool that highlights your coaching achievements and philosophies and, most of all, helps separate you and your abilities from the other applicants. Special Price of just $25 for all Hoop Heads Listeners.Playmaker PlannerPlaymaker Planner is looking for forward thinking program directors and athletic directors...If that's you... Playmaker Planner will lessen your workload while doubling the efficiency, confidence, and ability of your student-athletes over the next 12 months!If you listen to and love the Hoop Heads Podcast, please consider giving us a small tip that will help in our quest to become the #1 basketball coaching podcast. https://hoop-heads.captivate.fm/supportTwitter/X Podcast - @hoopheadspodMike - @hdstarthoopsJason - @jsunkleInstagram@hoopheadspodFacebookhttps://www.facebook.com/hoopheadspod/YouTubehttps://www.youtube.com/channel/UCDoVTtvpgwwOVL4QVswqMLQ

Tom McKeown is the author of This Is Panther Country: A Memoir of Youth, Underdog Spirit, and Basketball Glory, a classic underdog story of a high school basketball team's quest for glory and a young man's journey of growth, family, and determination. Set against the vibrant backdrop of mid-1970s Long Island, New York the book captures the excitement, challenges, and camaraderie of a small-town varsity basketball team and its dreams of triumph. Told from Tom's vantage point in the eighth grade, he and the Village of Babylon follow their varsity basketball team, the Panthers, as they fight their way forward in hopes of claiming the first ever Long Island Championship.On this episode Mike and Tom discuss why the 1970s marked a pivotal era for basketball on Long Island, characterized by the emergence of local talents and the establishment of a championship that would forever change the landscape of high school sports in the region. This episode delves into the compelling narrative of Tom McKeown's memoir, "This Is Panther Country," which chronicles the inspiring journey of a small-town high school basketball team striving for glory against formidable opponents. Through McKeown's perspective as a young eighth grader, we explore the camaraderie, challenges, and triumphs that defined the season leading to the first-ever Long Island Championship. The discussion highlights not only the athletic prowess displayed but also the profound impact of that period on the community and the personal growth of those involved. Join us as we reflect on this extraordinary chapter in sports history, infused with the spirit of determination and the essence of youth.Follow us on Twitter and Instagram @hoopheadspod for the latest updates on episodes, guests, and events from the Hoop Heads Pod.Make sure you're subscribed to the Hoop Heads Pod on iTunes or wherever you get your podcasts and while you're there please leave us a 5 star rating and review. Your ratings help your friends and coaching colleagues find the show. If you really love what you're hearing recommend the Hoop Heads Pod to someone and get them to join you as a part of Hoop Heads Nation.Have your notebook handy as you listen to this episode with Tom McKeown, author of This Is Panther Country: A Memoir of Youth, Underdog Spirit, and Basketball Glory.Website - https://www.tommckeownbooks.com/Email – tom@tommckeown.netTwitter/X - @tommckeownVisit our Sponsors!Dr. Dish BasketballOur friends at Dr. Dish Basketball are here to help you transform your team's training this off-season with exclusive offers of up to $4,000 OFF their Rebel+, All-Star+, and CT+ shooting machines. Unsure about budget? Dr. Dish offers schools-only Buy Now, Pay Later payment plans to make getting new equipment easier than ever.