Podcasts about Dish

With two games remaining in the North Carolina 2025 regular season, Inside Carolina's Don Callahan joins Tommy Ashley for a roster status check. Building off his series of articles, Callahan and Ashley run through the offensive side of the ball, position by position, with a detailed look at players with remaining eligibility, high school commitments at each position and potential needs in the transfer portal. The Inside Carolina Podcast network features a wide range of current UNC sports topics, from game previews and instant postgame analysis, to recruiting breakdowns. IC's stable of writers, insiders and analysts -- plus special guests -- comprise each program. Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

It's the time and place to talk about the weekend in Vegas. Amy, Emily, and Deanna dive into the latest Bravo updates, including the rise of DJ Housewives, Vicki's triumphant return for Season 20 of 'Orange County,' and the buzz from BravoCon and Vegas weekend. They bring you hot takes on BravoCon announcements, Karen Huger's standing ovation, and the new show announcements. Plus, get juicy details on the filming of 'NextGen,' reactions to Beverly Hills break-ins, and behind-the-scenes laughs from ‘Cabaret Me Vegas.'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.com Follow Amy Phillips on Instagram: https://www.instagram.com/dramadarlingshow/   NEW MERCH! Drama Darling Shop https://drama-darling-shop.printify.me/LATHER. Natural care for skin and hair.Get 50% off with Code: Drama https://www.lather.com/?srsltid=AfmBOoqvsVMcGSzY_p0OhkoE-Luvl_9a6oDGw4k8ltr5o7O34yIjPiAJTrue Classic for women!TrueClassic.com/DRAMAStart your mental wellness journey today with Rula, visit:https://www.rula.com/drama/Get 50% off Factor Meals FactorMeals.com/FactorPodcastPromo Code: Drama50Off

Welcome to episode 283, where we will be discussing chapter 19 of Lady Midnight, Chilling and Killing. 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/)

Your latest pop culture news including a recap of the 2025 CMA Awards! Find out who the big winners were and MORE! See omnystudio.com/listener for privacy information.

Lots of fun and laughs on todays show! And as always, the latest pop culture news in DALLAS' DISH, latest crazy news stories in BUT WAIT, MY LITTLE SECRET, ARE YOU SMARTER THAN KINCAID? and so much MORE! See omnystudio.com/listener for privacy information.

Jeff Bridges, her boyfriend, Jeff Beck, a fan boy, Roger Daltrey, the boy next door, and OJ & Nicole, her party guests. She can prove it. She's got Polaroids of all of them, and so many more. They're all in her new book, Tight Heads, available here at allnight-menu.com just in time for the holidays. It was great to sit down and catch up with my pal, Candy Clark. We used to run around BC (before COVID) and shared a bunch of Hollywood adventures, and bumped into each other at a concert or two. It's been way too long and more Zoom than not since the whole pandemic thing. Candy never stopped making the scene; I've barely dipped a toe. Time to change that. And with whom better than this exuberant, energetic, indefatigable beauty? We talked Candy's life change from Texas receptionist to New York model with $10 and a business card in her pocket. How she parlayed that to hooking up with American film royalty, an Academy Award nomination, co-starring with a rockstar, and partying with everybody, everywhere, all at once. Love this amazing woman who refuses to age or grow up. Thank God! Great stories, and she's so damn easy on the eyes. Candy Clark on Game Changers With Vicki Abelson- SWEET! Wednesday, 11/19/25, 5 PM PT/ 8 PM ET Streamed Live on my FB, YouTube & LinkedIn

#182 - Ultimate Pretty Well 2025 Holiday Gift Guide

Episode 52 - HLTH25 Recap – What's Real, What's Hype, and What's Next in Health IT On this episode host Tony Schueth, CEO of Point-of-Care Partners (POCP), is joined by colleagues Brian Dwyer, POCP's Business Strategy Lead, and Seth Joseph, Managing Director at Summit Health Advisors, to unpack their takeaways from the HLTH25 conference in Las Vegas. Together, they reflect on the energy of the event, the conversations shaping the future of health IT, and interviews recorded live from Podcast Row. Find all of our network podcasts on your favorite podcast platforms and be sure to subscribe and like us. Learn more at www.healthcarenowradio.com/listen

Your latest pop culture news! Zach Tops risky chance that paid off for him. The new truck stop Dolly Parton is opening and MORE!See omnystudio.com/listener for privacy information.

Find out the everyday adult struggle floats Kincaid thinks should be added to the Macys Thanksgiving Day Parade. Plus, hear what happened in the dream he had about Lauren The Producer last night...And the holiday season is here so we want to hear about YOUR fun holiday traditions! Then, find out what our stripper names would be. Also, we share a list of things you probably shouldn't talk about at the holidays. And as always, the latest pop culture news in DALLAS' DISH, latest crazy news stories in BUT WAIT, MY LITTLE SECRET, ARE YOU SMARTER THAN KINCAID? and so much MORE! ► PODCAST: https://podcasts.apple.com/us/podcast/kincaid-dallas/id1508137420 ► TikTok: @KincaidandDallas ► Instagram: @KincaidandDallas ► Facebook: KincaidandDallas See omnystudio.com/listener for privacy information.

November 18th 2025 - All of the highlights from Tuesday's show in one complete podcast. We play a round of "Who woke up late today?". We also have the Dish, Dad Joke and more! Plus, Jackie wants to take Spanish lessons

IntroductionHaving previously discussed Talmudic Parables of Wine with Looks with Dr. Elana Stein Hain on episode 133 of The Jewish Drinking Show, there are certainly Talmudic parables involving wine. However, there are also Talmudic parables that use wine and drinking for sexual references, too! Joining the 185th episode of The Jewish Drinking Show to explore these parables is Rabbi Dr. Gail Labovitz.Biography of GuestRabbi Dr. Gail Labovitz is Professor of Rabbinic Literature and former Chair of the Department of Rabbinics for the Ziegler School of Rabbinic Studies. She is the author of two books of rabbinic scholarship and of numerous articles in the areas of rabbinic literature, Jewish law, and feminist studies, including "Is Rav's Wife 'a Dish'? Food and Eating Metaphors in Rabbinic Discourse of Sexuality and Gender Relations", which serves as the catalyst for this episode.Dr. Labovitz has also taught at the Jewish Theological Seminary of America (JTS) and the Academy for Jewish Religion in New York. Prior to joining the faculty at AJU, Dr. Labovitz worked as the Senior Research Analyst in Judaism for the Feminist Sexual Ethics Project at Brandeis University, and as the Coordinator for the Jewish Women's Research Group, a project of the Women's Studies Program at JTS. Rabbi Labovitz served for ten years on the Committee on Jewish Law and Standards of the Rabbinical Assembly, and authored two responsa, as well as participating in a number of other rabbinic and academic committees and activities. Most recently, she has become a member of the first cohort of the new Masters of Fine Arts in Creative Writing program at the Jewish Theological Seminary.SourcesTextual sources for this episode are available here.Beer RecommendationFor the third episode, we welcome Noah Schmutter from New Jersey on for a beer recommendation, having previously appeared on episode 133 and episode 136. Support the showThank you for listening!If you have any questions, suggestions, or more, feel free to reach out at Drew@JewishDrinking.coml'chaim!

Welcome back friends! Tonight's sleepy tale is called The King's Secret Dish — a gentle adaptation of the classic fairytale The White Snake by the Brothers Grimm. It's a tale of mystery, wisdom, and kindness, softly retold to help you unwind and drift peacefully into sleep. Sweetest dreams,JoanneMy Drift Off Dreams Coloring Book is now available on Amazon!  With 33 soothing illustrations, it's a cozy way to find calm at the end of the day. Find your copy here: https://mybook.to/DriftOffDreamsMy new audiobook Tales to Help You Sleep is now available on Audible! US  ➜ Click hereCA  ➜ Click hereUK  ➜ Click hereAU  ➜ Click hereAlready an Audible member? Just add it to your library.New to Audible? Start your free trial with my book as your first listen and help support the podcast!If you decide to purchase through this link, I do receive a small benefit at no extra cost to you. It truly helps me continue sharing these bedtime stories, and I'm so grateful for your support. Drift Off Premium — Sweet Dreams Await Support an ad-free podcast for everyone Weekly bonus bedtime stories to enrich your sleep routine Exclusive early access to one new episode each month Full-length audiobooks for sleep to calm your mind and help you drift off Available on Apple Podcasts and Supercast *Subscribe on Apple Podcasts from the show page, or visit driftoff.supercast.com to join through Supercast. Did you know you can also listen to my regular bedtime stories on Insight Timer for free? It's a peaceful space for rest and relaxation. Also, for just $9.99/month, you'll get access to my premium stories plus meditations, music, and live sessions from other amazing teachers. Come curl up in this cozy corner of calm, where sweet dreams are always waiting. https://insighttimer.com/relaxforawhile Oh… and be sure to drift over to the podcast website to see what cozy wonders await you! https://www.driftoffpodcast.com

Kincaid shares an update on what he's planning to do about the lady at the gas station who does not like him. Dallas and Lauren tell us who they think they might have a parasocial relationship with. We name our favorite breads at restaurants and have a genius idea on what they should start doing when you want more. Plus, find out what we had to get rid of because we thought it was cursed and moments where we 'NOPED IT' the minute we arrived somewhere. And as always, the latest pop culture news in DALLAS' DISH, latest crazy news stories in BUT WAIT, MY LITTLE SECRET, ARE YOU SMARTER THAN KINCAID? and so much MORE! ► TikTok: @KincaidandDallas ► Instagram: @KincaidandDallas ► Facebook: KincaidandDallasSee omnystudio.com/listener for privacy information.

Your latest pop culture news! What advice did Reba give Lainey Wilson for hosting the CMA Awards. What do Miranda Lambert and Ella Langley have in their purses? AND MORE! See omnystudio.com/listener for privacy information.

As the holidays approach and there's so much running and doing, it's nice to have a meal you can assemble and cook all in one dish. With a little prep, this “Hands-Off Spaghetti and Meatballs” frees up the cook for a little while as it bakes — maybe allowing for visiting, wrapping, or decorating. This recipe serves four and comes from One Pan Wonders by Cook's Country. Hands-Off Spaghetti and Meatballs 12 oz. spaghetti, broken in half 1 24-oz. jar marinara sauce 2 c. water, plus extra hot water as needed 1 lb. 90-percent lean ground beef 3/4 c. panko...Article Link

See omnystudio.com/listener for privacy information.

Your latest pop culture news - find out the new look Jelly Roll has and MORE! See omnystudio.com/listener for privacy information.

Will Thanksgiving cost $1K per person this year?! Plus, did you ever get injured and your partner laughed before they checked if you were okay? Or were you the one laughing? We share our stories! And find out the hack to stay productive and why Dallas just wants to take her bra off. Then, do you have someone at Thanksgiving that you have to make extra food for because you know they will eat all of it? Also, hear all about Kincaid's gas station drama and what he wants to do to try and fix it. And as always, the latest pop culture news in DALLAS' DISH, latest crazy news stories in BUT WAIT, MY LITTLE SECRET, ARE YOU SMARTER THAN KINCAID? and so much MORE! ► TikTok: @KincaidandDallas ► Instagram: @KincaidandDallas ► Facebook: KincaidandDallasSee omnystudio.com/listener for privacy information.

Hey fellow humans, it is I, Editing Kristen. Sorry for the delay of this episode. We had a family emergency, not to worry, everyone is fine. We'll talk about it next week, but that's why there was a delay in getting this episode out. Thank you for your understanding.  -K   Welcome to episode 282, where we will be discussing chapter 18 of Lady Midnight-- All the Night Tide 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/)    

Highlights from our biggest live show yet! We're thrilled to share our first ever live episode, recorded in September 2025 at The Royal Opera House in front of 2200 Dish fans. Our guest, Jack Whitehall, is an English comedian, presenter, actor and writer - and no stranger to stages of such grandeur.  Jack joined us to help settle Nick and Angela's nerves and provide just a little bit of chaos in our on-stage kitchen. The night is one huge celebration of Dish, complete with special guests, a house band (thank you Sous Chefs), a trap door and more dry ice than we ever thought possible.  The show starts with a glass of Veuve Clicquot to celebrate a landmark moment before Nick mixes up an old fashioned for Jack. Angela serves an aubergine parmigiana, a Dish classic that proved a big hit for Shania Twain last year, alongside a glass of Prunotto Barolo, paired by the Waitrose wine experts.  Jack can be seen in the new Prime Video show Malice, where he plays a manipulative male nanny alongside David Duchovny and Carice van Houten. The role involved some cheffing skills, which come much more naturally to Jack than his father Michael, who is in the crowd for this show. From food likes and dislikes to the Fast Food Quiz under a spotlight, and a goody bag reveal that comes out of nowhere, this is Dish - but not like you've seen it before.  The show took place on the same night as the launch party of Angela's new restaurant, Cicoria, situated on the top floor of the Opera House.  You can watch full episodes of Dish on YouTube and, new for this season, on Spotify.  All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk Dish from Waitrose is made by Cold Glass Productions Learn more about your ad choices. Visit megaphone.fm/adchoices

"Jack Riccardi talks AI-immortalizing your relatives, is TDS a real illness, losing the victims in Epstein case and The Dish."

Original Episode Transcript Follows:Stephanie Hansen:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space, a lot of cookbook authors, manufacturers, and people who are doing cool things with food. And Ashley Russell came across my desk, and she has a cookbook that's called “What's Cooking Good Looking”. And I was first of all, captured by the illustrations in the book you are working on or have. They were very. How do I describe them? They were like tattoos. They were adorable, and they are original art by @sadpuppytattoo. When Ashley describes the banana bread of her grandmas, she was generous enough to share the recipe here.Ashley Russell:Yeah.Stephanie Hansen:Tell me about the book and how you decided to illustrate it the way you did. And then I wanted to talk to you specifically about self publishing a book, because I think a lot of people think about it, but they're not sure how to do it. So I just wanted to get your feedback.Ashley Russell:Totally. So I started this book inspired by my grandma. She passed away in 2024, summer of 2024. And it was almost immediate, was like, we have to have all the family has to have our recipes. And so she had a really cute little vintage recipe card box, and the whole process just sort of unfolded over the past year and a half. It is definitely a lot of Southern cooking. She's from Texas, but lived the past 30 years up in northern Washington. And her and my mom and her siblings lived all over the country.So there's just a little bit of everything in there from, like, recipes she got from neighbors or things that she learned from different parts of the country. So it's a really fun, like, eclectic mix of American cooking. And it's just so much her. Like, there's sugar and everything, and it's just. I'm so happy to have all of the family favorites in one place. Yeah.Stephanie Hansen:Did you work with members of the family, or was it primarily. Did it fall on you to compile everything?Ashley Russell:I definitely compiled everything, but my family was there every step of the way. Like, my grandma wrote in cursive, and I couldn't always read it.Stephanie Hansen:A lot of our grandmas wrote in cursive, and it is hard to read.Ashley Russell:It's so hard to read. And so we started this text group, and I would be like, does anyone know what this says? And then also things like vegetable oil or sweet milk or, you know, polio olio. Exactly. What is that?Stephanie Hansen:It's shortening. But, I mean, nobody knew.Ashley Russell:Nobody knew. And so it was a lot of just, like, you know, there were puzzles to it, and it was funny, and it brought us together and it kept us talking about her. And then, in addition to the community that I reached out to here in Portland, all My family members helped recipe test because it's like they remembered how it was supposed to taste. So it was almost like, you know, I think that this is missing this because she didn't write everything down. Like, a lot of things lived in her head.Stephanie Hansen:Yeah. Did you ever done this before or anything like this? Do you. What's your background?Ashley Russell:No. So I worked for a decade in costume design. I worked on a lot of small budget indie film and tv. And so I think I'm used to like, okay, we have this big hurdle of a project ahead. But I've never, I've never written a book. I've never written a cookbook. And the whole process was such a journey, but it, it was all so much fun, I think, because I was like learning and uncovering things about my family along the way. Yeah.Ashley Russell:So.Stephanie Hansen:Well, the creative process too, I think, is. Know you talk about being a costume designer. I didn't really think about writing a cookbook or recipes or being a recipe developer as a creative endeavor until I kind of started doing it more. And then I was like, oh, yeah, this does require creativity. And this is where that, where I scratch that itch.Ashley Russell:Yes, totally. I agree with that. It is super creative. And I never realized that either. I have a few cookbooks, but in this process, it made me realize, like, what little magical creative books they are and how much, you know, there's people's dreams and they nourish us and they're little windows into different parts of history and people's lives and they're just pretty cool. Yeah.Stephanie Hansen:And people talk about like, I'm, I'm in the process of. I just released a book in September, so I'm out at bookstores and grocery stores and selling the book everywhere. And a lot of people are like, oh, you know, nobody really needs cookbooks anymore. And I was like, well, actually, you can always look up a recipe on the Internet that's there, but the narrative, the piece of how that fits into their life, the memory that that recipe brings or that combination of spices that transports you to a place that is what is unique about a cookbook. It's. It's so much more than just the recipe. And if you're not jazzed by any of that, then, yeah, it's probably not for you.Ashley Russell:Totally. Yes. Like, you have to be inspired by it. Right. And like, I don't know, I get pretty annoyed with recipes online. There's a ton of pop ups and your phone, you know, has the auto timer and it has to face ID every two minutes. I. It's just when you have it in a cookbook, it's almost like the record version of like a Spotify song.I don't know, like, you sure? Yeah, yeah.Stephanie Hansen:Like, and you can get a song but you don't have it in the context of all the songs in the record and that the artist had. Yeah, it's very similar, actually.Ashley Russell:Totally. And like, people love listening to records and collecting records and I really just think it's, it's, it's a similar. Comes from a similar place.Stephanie Hansen:Yeah. Okay. So your book, what's Cooking Good Looking? It is a spiral bound, which I thought was an interesting choice that I want to ask you about. And it's also got these illustrations. Did you illustrate it or did someone else? They're real cute. They're like tattooed inspired and they're kind of jazzy and it kind of. It had like a hipster core vibe to it.Ashley Russell:Yes. So my boyfriend's brother's sister, so more or less my sister in law. I've known her for six years now. She's a tattoo artist and she does a lot of florals and she did like a food flash at one point. And I've always loved her art. And when I was first starting the book, I was in Canva and I was like, oh, clip art's cute. And I was like, you know, I don't know if I would ever release a book with clip art in it, you know, And I wasn't sold on doing photography. I knew how specific and it had to be.Ashley Russell:Like, people have nailed food photography. If I was going to do it, I wanted to make sure it rocked. And so I asked her one day, I was like, would you want to illustrate this book? And she was like, oh my God, yes. And her tattoos are in black and white already. So it kind of, it transferred pretty easily into print form. And so I was able to use all of her tattoo library, like things she had already drawn. And then she drew things specifically for the book as well. And I just think it looks awesome.Stephanie Hansen:Yeah, it really does. It's real sweet. And what about the choice of spiral bound? And can you talk, can you make that be the introduction of talking about like how you decided to self publish and did you go out and try to find agents or did you go right to self publishing?Ashley Russell:Sure. So I in the past couple years have been really inspired by Rizzo prints and graphic novels and a lot of small press publishing and super inspired by vintage cookbooks. And a lot of them are spiral bound or they're notebook bound. And it's. It's kind of like, it gives it this retro feel, and it's kind of an homage to all of, like, the women's groups and church groups that did cookbooks over the decades. But I also think it's super functional in the kitchen. And I had a graphic design friend mention to me that she loves when a spiral bound is a color that totally offsets the book. So my book is, like, very black and white and yellow, and then it has this bright red spiral binding.And I just think it makes it pop. Like, it's. It's fun and practical. So as far as self publishing. So when I started this, it was really just a project for my family. It was really just, you know, I wanted them to have all the recipes. I. I wasn't even sure if I was going to print it.And as the process unfolded more, I realized more and more that I wanted to make this a book. And I wanted to put my heart in this book. And I wanted to share who Wanda and our family is with the world. And it really was just like a flower slowly blooming. Like, every week would be like, oh, I have to put the ingredients in the order of the method. Oh, you have to do this. Oh, people like, you know, like, you want everything in a recipe on one page. You don't want to have to, like, go back and forth.And it became this really fun project puzzle for me to be like, maybe I can create a cookbook. And so I didn't reach out to agents or anything, because I think the main important part was for this book to be about my grandma and come from me. And I was worried that having an agent or a publisher might dilute that a little bit.Stephanie Hansen:Yeah, they'd have feedback or input or change things. Sure.Ashley Russell:Yeah. So I was able to work with a lot of friends, family, and get a lot of feedback throughout the entire process. I hired an editor, and so there was that constructive criticism, but I didn't feel like the voice or the vision was changing for profit, per se. And so self publishing is what I stuck with. And I think that in order for me to print this book the way I wanted to and for it to look the way it does, I don't know if I could have convinced a publisher to get on board with that.Stephanie Hansen:So then you make that decision and you've got your book assembled or your PDF pages, essentially. Did you tell me about, like, did you go out and just Google, like, how to self publish? Did you figure out, like, how to print on Demand was there color considerations. Kind of walk me through that process a little bit.Ashley Russell:Sure. So I did start looking up print on demand and I started Googling, you know, how to write a cookbook. I listened to Maggie Green's podcast Cookbook Love, like, religiously. I got books on the subject, and I really just created, like, it was my own research project. And I was learning as I went. What turned me away from doing, like, on demand printing or online publishing was that I really wanted it to be spiral bound. I knew that from the beginning almost. And I really wanted to do a mixture of Rizzo printing.Ashley Russell:And I wanted the paper. I just wanted everything to be really high quality and feel like her note cards, feel like her recipe cards. And I didn't think I would get that with online printing. So I went and talked with a few print shops here in Portland, Oregon, and Brown Printing, like, got the project right away. And I've been working with them for the past several months to get it printed.Stephanie Hansen:Have you. Have you printed, like, X amount and you're kind of selling stock as you go?Ashley Russell:Yeah, So I, you know, budget has been a concern throughout this whole process. Like, anyone who's made a cookbook knows it gets very expensive between recipe testing. And I did end up doing photography. I did it myself. All of those things really add up. And so I did an initial print run of 300, which is almost gone at this point. I just picked it up in the beginning of the month. And Brown's doing another run of.Ashley Russell:Of, 300 for the 1st of December so I can have more for the holidays.Stephanie Hansen:And then do you package them up and ship them when people make an order? Can you talk a little bit about that? Because people don't think about that. But you have to buy, like, special envelopes. You have to go to the post office. There is a category for media mail that makes it a little cheaper, but it's still. It's a process.Ashley Russell:It is a process. Like, every bit of this has been such a process. And so, yeah, my. My limit, I had about 180 orders to ship out when I got all the books from recipe testers. Order, pre-orders, family, you know, you name it. And our whole. Our whole living room and kitchen was just, like, stacked with boxes and you.Stephanie Hansen:And they're bigger than you think.Ashley Russell:Like, they're bigger than you think and they're heavy.Stephanie Hansen:Yes. And a box of like, 15 books is, like, a big box. And they're everywhere.Ashley Russell:They're everywhere. Yeah. So, you know, it's kind of like if you're an Etsy shop owner, you know, kind of our pain, I guess. But, you know, you're doing. You're the manual labor and you're the author and you're the publisher, you know, so you're doing everything. And I lugged them all down to the UPS and USPS and shipped them off. Yeah.Stephanie Hansen:Where do you go from here with it? Like, you gotta sell through your next 300, obviously. Did this, like, create a pathway for you, or is this where you'll end this journey and just one and done. And it was great.Ashley Russell:Yeah. So when I first started, I had over 300 recipes from the family. And I reached out to my first editor contact and they were like, whoa, that's a lot of recipes. They're like, books are usually like 75 to 150. And I was like, oh. And like now seeing this printed and it's 260 pages, like, I get it. But at the time, I was like, I just wanted to have everything. And so I have at least one other book of Wanda's on the horizon.But for now, I'm really just trying to put myself in. What if I had a publisher? What if I had an agent? What would they be doing? So it's a lot. Yeah, it's a lot of reaching out to retail stores, seeing if I can get an interview on a podcast, trying to put my book out there in ways that I know of and seeing where it lands. I have. There's about seven stores in Portland that are carrying the book right now, and they're all stores I really love. And that's super exciting.Stephanie Hansen:They carry it on consignment or do you sell them to them outright?Ashley Russell:It depends. So a couple are wholesale and a couple are consignment. Wholesale obviously works better for us, but I'm just happy to have the book out there. I think it's a good time of year. You know, she made all these dishes for Thanksgiving and. And Christmas, so it's the. It's the time to have it in your kitchen.Stephanie Hansen:Do you. Can you talk about, like, how much you make per book?Ashley Russell:Sure. So if I'm talking just printing costs to do the 300 with the brown printing and the riso printing I did by hand at outlet PDX, we're looking at about $20 a book. And I have the book priced at 38. So because I'm not splitting this with any publisher or agent, that means technically $20 profit goes back into my pocket. But at this point, we're still paying off all the production costs, and it also doesn't include that dollar amount. Doesn't include, like, my labor. So when you really figure it out, it's probably. Or food.When you really figure out the numbers. This first round probably cost me about $50 a book to make, you know, and then the hope is, over the years, if continuing to sell copies here and there, you break even, or maybe you make a few dollars.Stephanie Hansen:Yeah, it's. It is kind of like that. As you get, like, past Wanda's story, do you see this being a journey you'll stay on, or is it really just. I'm curious if it ignited something in you because you seem like a creative person.Ashley Russell:Yeah. Like, I've always wanted to be a writer, and it's been pretty daunting. My grandma always encouraged me to be a writer. This feels like that first step. I also like the idea. I've heard a cookbook is, like, the best business card, you know, And I think that's, like, a great way to look at it, too. It's something that I've made that I can say, you know, I wrote this, I've made this. I'd like to do this project.Stephanie Hansen:And fascinating, because that is for. For me personally, I wanted to have agency in the cooking space, and I wasn't. And I wasn't a writer, so I was like, how am I going to get that? I wanted to have a television show. I wanted to do more podcasting, specifically about food. I had a radio show about food, but I needed to have more autonomy, and that's how I started.Ashley Russell:Totally. That makes sense. Did you. Do you feel like that helped achieve some of the dreams you had?Stephanie Hansen:Oh, for sure. I have a TV show now, and I wouldn't have had the TV show if I hadn't have written the cookbook, I don't think.Ashley Russell:Yeah.Stephanie Hansen:Because even though I'm a home chef or a home cook and not a chef at all, actually having the book gives you some credibility of why this person's gonna invest in you and put you on television station. 88 markets. I don't think they would have done that if I wouldn't have had the book.Ashley Russell:Totally. And honestly, like, I think being a home chef, you almost write a better cookbook because you can anticipate what other home chefs are going to be confused by or what they need written down.Stephanie Hansen:Well. And a lot of the best chefs, who I have much admiration and respect for, their books are really challenging or technical and. And that's great. Like, maybe that's who they're writing them for. But some of my favorite chefs, I get their books and I keep them because I love the photography and I just admire so much of the skills and what they bring to the party. But very few of them I actually ever cooked out of.Ashley Russell:Yeah, they're like these beautiful aspirations.Stephanie Hansen:Yeah, they're aspirational books, for sure.Ashley Russell:Yeah.Stephanie Hansen:Can you talk a little bit about Wanda? Just your grandma? Like, you just have a real spirit about you that must come from her. And I'm just curious why she was so meaningful to you outside of just being your grandma.Ashley Russell:Yeah, totally. So I was raised by my mom. It was just me and my mom and I would spend a lot of time with my grandparents. I think when you're set up in that sort of one parent system, I was either going with my mom everywhere or I was spending summers at my grandparents, and those summers at my grandparents. I, I feel like as an adult, I'm sort of chasing that feeling, you know, of, of being, you know.Stephanie Hansen:Really? Yeah. Oh, that's so touching.Ashley Russell:Yeah. I mean, it's true. Whether it's cooking in the kitchen or laughing with my grandpa. You know, my grandma taught me how to sew, and later on in life, I worked in costumes and I used to bake with her, and now I'm making this cookbook. She meant a lot to me. And I know, I know both of them meant so much to our whole family that I don't want, I don't want us to lose that, and I don't want anyone that comes next in our family to not know about it.Stephanie Hansen:Yeah. Yeah. What a beautiful sentiment. I, I just the I, the what you said, just, I've been chasing that feeling is really. I wrote my book for very similar reasons. You know, my mom had died early of breast cancer, and I wanted to document family recipes. Yeah, just the way you said that was really beautiful, so. Oh, that's so nice.Ashley Russell:I, I, whether or not we're aware of it, that we're, we're kind of doing that right. You know, where's your happy place? What makes you, what brings you happiness? And those memories really do as, as I'm sure other memories for other people do for them.Stephanie Hansen:Yeah. All right. Well, I have loved hearing your story. I knew right away when the book came across my desk and you reached out to me directly, I was like, oh, yeah, I do want to talk to her. I want to figure out, like, what inspired her to take this on. Because it is a labor of love, you. Even if, I mean, I don't I've not read a statistic, but like most cookbooks and most cookbook authors are not getting rich by writing cookbooks. They're using it to parlayed into other things.So it's usually not actually a money making endeavor. It's more a creative process and something that you do as a labor of love. And I think a lot of people that love cookbooks may be listening, you know, have wanted to do this. So I wanted to like, really document, like, how did you do it and what did you think about and how did you decide to put it together? When you put your list of recipes together, was it obvious what was going to make it?Ashley Russell:Yeah, you know, it started with what are the family favorites? What, what do we have to have? And then it was with, you know, what turned out really well in recipe testing. And from there, like, you know, the, the, the baking section's over half the book. Yeah. And then it was sort of trying to round out the other sections of the book. Yeah. And they were recipes that could stand the test of time and that people would still want to make and also that my, my grandma would enjoy another favorites. Oh, yeah. So I mean, her banana bread is like, I knew I wanted to start the book with her banana bread and end it with sweet tea.That's my grandma to the core. And then in between, you know, there's so many great home cooked meals, home cooked desserts. She had a famous chocolate pie, famous pecan pie. Her Italian cream cake is to die for. It's like a coconut cake. Um, my aunt Angie, her oldest daughter, said that people used to request that she make that. So that was fun to learn and to put in the book.Stephanie Hansen:And now you know how to make all the things too, or a lot of the things.Ashley Russell:Yes. My family's like, well, I guess you're cooking for Thanksgiving now because you know all of her recipes.Stephanie Hansen:Oh, that's so great. I really enjoyed talking to you. It is Ashley Russell. The book is I wrote the what's Cooking Good Looking? Sorry. It is a really beautiful, fun, different way to approach this topic of cookbooks. And I was really. I'm impressed by what you did and I know your grandma would be, she would love it. She'd be real proud of you.And it's really nice to talk with you and share your story. I'll put a link to the book in the podcast notes and put that all together and hopefully we'll help you sell through your next 300. Ashley.Ashley Russell:Thank you, Stephanie. I really appreciate it.Stephanie Hansen:Yeah, it was great. To hear your story and to just spend time with you. Good luck.Ashley Russell:Thanks. Have a good day.Stephanie Hansen:All right. Bye.Ashley Russell: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

Original Episode Transcript Follows:Stephanie Hansen:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space, a lot of cookbook authors, manufacturers, and people who are doing cool things with food. And Ashley Russell came across my desk, and she has a cookbook that's called “What's Cooking Good Looking”. And I was first of all, captured by the illustrations in the book you are working on or have. They were very. How do I describe them? They were like tattoos. They were adorable, and they are original art by @sadpuppytattoo. When Ashley describes the banana bread of her grandmas, she was generous enough to share the recipe here.Ashley Russell:Yeah.Stephanie Hansen:Tell me about the book and how you decided to illustrate it the way you did. And then I wanted to talk to you specifically about self publishing a book, because I think a lot of people think about it, but they're not sure how to do it. So I just wanted to get your feedback.Ashley Russell:Totally. So I started this book inspired by my grandma. She passed away in 2024, summer of 2024. And it was almost immediate, was like, we have to have all the family has to have our recipes. And so she had a really cute little vintage recipe card box, and the whole process just sort of unfolded over the past year and a half. It is definitely a lot of Southern cooking. She's from Texas, but lived the past 30 years up in northern Washington. And her and my mom and her siblings lived all over the country.So there's just a little bit of everything in there from, like, recipes she got from neighbors or things that she learned from different parts of the country. So it's a really fun, like, eclectic mix of American cooking. And it's just so much her. Like, there's sugar and everything, and it's just. I'm so happy to have all of the family favorites in one place. Yeah.Stephanie Hansen:Did you work with members of the family, or was it primarily. Did it fall on you to compile everything?Ashley Russell:I definitely compiled everything, but my family was there every step of the way. Like, my grandma wrote in cursive, and I couldn't always read it.Stephanie Hansen:A lot of our grandmas wrote in cursive, and it is hard to read.Ashley Russell:It's so hard to read. And so we started this text group, and I would be like, does anyone know what this says? And then also things like vegetable oil or sweet milk or, you know, polio olio. Exactly. What is that?Stephanie Hansen:It's shortening. But, I mean, nobody knew.Ashley Russell:Nobody knew. And so it was a lot of just, like, you know, there were puzzles to it, and it was funny, and it brought us together and it kept us talking about her. And then, in addition to the community that I reached out to here in Portland, all My family members helped recipe test because it's like they remembered how it was supposed to taste. So it was almost like, you know, I think that this is missing this because she didn't write everything down. Like, a lot of things lived in her head.Stephanie Hansen:Yeah. Did you ever done this before or anything like this? Do you. What's your background?Ashley Russell:No. So I worked for a decade in costume design. I worked on a lot of small budget indie film and tv. And so I think I'm used to like, okay, we have this big hurdle of a project ahead. But I've never, I've never written a book. I've never written a cookbook. And the whole process was such a journey, but it, it was all so much fun, I think, because I was like learning and uncovering things about my family along the way. Yeah.Ashley Russell:So.Stephanie Hansen:Well, the creative process too, I think, is. Know you talk about being a costume designer. I didn't really think about writing a cookbook or recipes or being a recipe developer as a creative endeavor until I kind of started doing it more. And then I was like, oh, yeah, this does require creativity. And this is where that, where I scratch that itch.Ashley Russell:Yes, totally. I agree with that. It is super creative. And I never realized that either. I have a few cookbooks, but in this process, it made me realize, like, what little magical creative books they are and how much, you know, there's people's dreams and they nourish us and they're little windows into different parts of history and people's lives and they're just pretty cool. Yeah.Stephanie Hansen:And people talk about like, I'm, I'm in the process of. I just released a book in September, so I'm out at bookstores and grocery stores and selling the book everywhere. And a lot of people are like, oh, you know, nobody really needs cookbooks anymore. And I was like, well, actually, you can always look up a recipe on the Internet that's there, but the narrative, the piece of how that fits into their life, the memory that that recipe brings or that combination of spices that transports you to a place that is what is unique about a cookbook. It's. It's so much more than just the recipe. And if you're not jazzed by any of that, then, yeah, it's probably not for you.Ashley Russell:Totally. Yes. Like, you have to be inspired by it. Right. And like, I don't know, I get pretty annoyed with recipes online. There's a ton of pop ups and your phone, you know, has the auto timer and it has to face ID every two minutes. I. It's just when you have it in a cookbook, it's almost like the record version of like a Spotify song.I don't know, like, you sure? Yeah, yeah.Stephanie Hansen:Like, and you can get a song but you don't have it in the context of all the songs in the record and that the artist had. Yeah, it's very similar, actually.Ashley Russell:Totally. And like, people love listening to records and collecting records and I really just think it's, it's, it's a similar. Comes from a similar place.Stephanie Hansen:Yeah. Okay. So your book, what's Cooking Good Looking? It is a spiral bound, which I thought was an interesting choice that I want to ask you about. And it's also got these illustrations. Did you illustrate it or did someone else? They're real cute. They're like tattooed inspired and they're kind of jazzy and it kind of. It had like a hipster core vibe to it.Ashley Russell:Yes. So my boyfriend's brother's sister, so more or less my sister in law. I've known her for six years now. She's a tattoo artist and she does a lot of florals and she did like a food flash at one point. And I've always loved her art. And when I was first starting the book, I was in Canva and I was like, oh, clip art's cute. And I was like, you know, I don't know if I would ever release a book with clip art in it, you know, And I wasn't sold on doing photography. I knew how specific and it had to be.Ashley Russell:Like, people have nailed food photography. If I was going to do it, I wanted to make sure it rocked. And so I asked her one day, I was like, would you want to illustrate this book? And she was like, oh my God, yes. And her tattoos are in black and white already. So it kind of, it transferred pretty easily into print form. And so I was able to use all of her tattoo library, like things she had already drawn. And then she drew things specifically for the book as well. And I just think it looks awesome.Stephanie Hansen:Yeah, it really does. It's real sweet. And what about the choice of spiral bound? And can you talk, can you make that be the introduction of talking about like how you decided to self publish and did you go out and try to find agents or did you go right to self publishing?Ashley Russell:Sure. So I in the past couple years have been really inspired by Rizzo prints and graphic novels and a lot of small press publishing and super inspired by vintage cookbooks. And a lot of them are spiral bound or they're notebook bound. And it's. It's kind of like, it gives it this retro feel, and it's kind of an homage to all of, like, the women's groups and church groups that did cookbooks over the decades. But I also think it's super functional in the kitchen. And I had a graphic design friend mention to me that she loves when a spiral bound is a color that totally offsets the book. So my book is, like, very black and white and yellow, and then it has this bright red spiral binding.And I just think it makes it pop. Like, it's. It's fun and practical. So as far as self publishing. So when I started this, it was really just a project for my family. It was really just, you know, I wanted them to have all the recipes. I. I wasn't even sure if I was going to print it.And as the process unfolded more, I realized more and more that I wanted to make this a book. And I wanted to put my heart in this book. And I wanted to share who Wanda and our family is with the world. And it really was just like a flower slowly blooming. Like, every week would be like, oh, I have to put the ingredients in the order of the method. Oh, you have to do this. Oh, people like, you know, like, you want everything in a recipe on one page. You don't want to have to, like, go back and forth.And it became this really fun project puzzle for me to be like, maybe I can create a cookbook. And so I didn't reach out to agents or anything, because I think the main important part was for this book to be about my grandma and come from me. And I was worried that having an agent or a publisher might dilute that a little bit.Stephanie Hansen:Yeah, they'd have feedback or input or change things. Sure.Ashley Russell:Yeah. So I was able to work with a lot of friends, family, and get a lot of feedback throughout the entire process. I hired an editor, and so there was that constructive criticism, but I didn't feel like the voice or the vision was changing for profit, per se. And so self publishing is what I stuck with. And I think that in order for me to print this book the way I wanted to and for it to look the way it does, I don't know if I could have convinced a publisher to get on board with that.Stephanie Hansen:So then you make that decision and you've got your book assembled or your PDF pages, essentially. Did you tell me about, like, did you go out and just Google, like, how to self publish? Did you figure out, like, how to print on Demand was there color considerations. Kind of walk me through that process a little bit.Ashley Russell:Sure. So I did start looking up print on demand and I started Googling, you know, how to write a cookbook. I listened to Maggie Green's podcast Cookbook Love, like, religiously. I got books on the subject, and I really just created, like, it was my own research project. And I was learning as I went. What turned me away from doing, like, on demand printing or online publishing was that I really wanted it to be spiral bound. I knew that from the beginning almost. And I really wanted to do a mixture of Rizzo printing.Ashley Russell:And I wanted the paper. I just wanted everything to be really high quality and feel like her note cards, feel like her recipe cards. And I didn't think I would get that with online printing. So I went and talked with a few print shops here in Portland, Oregon, and Brown Printing, like, got the project right away. And I've been working with them for the past several months to get it printed.Stephanie Hansen:Have you. Have you printed, like, X amount and you're kind of selling stock as you go?Ashley Russell:Yeah, So I, you know, budget has been a concern throughout this whole process. Like, anyone who's made a cookbook knows it gets very expensive between recipe testing. And I did end up doing photography. I did it myself. All of those things really add up. And so I did an initial print run of 300, which is almost gone at this point. I just picked it up in the beginning of the month. And Brown's doing another run of.Ashley Russell:Of, 300 for the 1st of December so I can have more for the holidays.Stephanie Hansen:And then do you package them up and ship them when people make an order? Can you talk a little bit about that? Because people don't think about that. But you have to buy, like, special envelopes. You have to go to the post office. There is a category for media mail that makes it a little cheaper, but it's still. It's a process.Ashley Russell:It is a process. Like, every bit of this has been such a process. And so, yeah, my. My limit, I had about 180 orders to ship out when I got all the books from recipe testers. Order, pre-orders, family, you know, you name it. And our whole. Our whole living room and kitchen was just, like, stacked with boxes and you.Stephanie Hansen:And they're bigger than you think.Ashley Russell:Like, they're bigger than you think and they're heavy.Stephanie Hansen:Yes. And a box of like, 15 books is, like, a big box. And they're everywhere.Ashley Russell:They're everywhere. Yeah. So, you know, it's kind of like if you're an Etsy shop owner, you know, kind of our pain, I guess. But, you know, you're doing. You're the manual labor and you're the author and you're the publisher, you know, so you're doing everything. And I lugged them all down to the UPS and USPS and shipped them off. Yeah.Stephanie Hansen:Where do you go from here with it? Like, you gotta sell through your next 300, obviously. Did this, like, create a pathway for you, or is this where you'll end this journey and just one and done. And it was great.Ashley Russell:Yeah. So when I first started, I had over 300 recipes from the family. And I reached out to my first editor contact and they were like, whoa, that's a lot of recipes. They're like, books are usually like 75 to 150. And I was like, oh. And like now seeing this printed and it's 260 pages, like, I get it. But at the time, I was like, I just wanted to have everything. And so I have at least one other book of Wanda's on the horizon.But for now, I'm really just trying to put myself in. What if I had a publisher? What if I had an agent? What would they be doing? So it's a lot. Yeah, it's a lot of reaching out to retail stores, seeing if I can get an interview on a podcast, trying to put my book out there in ways that I know of and seeing where it lands. I have. There's about seven stores in Portland that are carrying the book right now, and they're all stores I really love. And that's super exciting.Stephanie Hansen:They carry it on consignment or do you sell them to them outright?Ashley Russell:It depends. So a couple are wholesale and a couple are consignment. Wholesale obviously works better for us, but I'm just happy to have the book out there. I think it's a good time of year. You know, she made all these dishes for Thanksgiving and. And Christmas, so it's the. It's the time to have it in your kitchen.Stephanie Hansen:Do you. Can you talk about, like, how much you make per book?Ashley Russell:Sure. So if I'm talking just printing costs to do the 300 with the brown printing and the riso printing I did by hand at outlet PDX, we're looking at about $20 a book. And I have the book priced at 38. So because I'm not splitting this with any publisher or agent, that means technically $20 profit goes back into my pocket. But at this point, we're still paying off all the production costs, and it also doesn't include that dollar amount. Doesn't include, like, my labor. So when you really figure it out, it's probably. Or food.When you really figure out the numbers. This first round probably cost me about $50 a book to make, you know, and then the hope is, over the years, if continuing to sell copies here and there, you break even, or maybe you make a few dollars.Stephanie Hansen:Yeah, it's. It is kind of like that. As you get, like, past Wanda's story, do you see this being a journey you'll stay on, or is it really just. I'm curious if it ignited something in you because you seem like a creative person.Ashley Russell:Yeah. Like, I've always wanted to be a writer, and it's been pretty daunting. My grandma always encouraged me to be a writer. This feels like that first step. I also like the idea. I've heard a cookbook is, like, the best business card, you know, And I think that's, like, a great way to look at it, too. It's something that I've made that I can say, you know, I wrote this, I've made this. I'd like to do this project.Stephanie Hansen:And fascinating, because that is for. For me personally, I wanted to have agency in the cooking space, and I wasn't. And I wasn't a writer, so I was like, how am I going to get that? I wanted to have a television show. I wanted to do more podcasting, specifically about food. I had a radio show about food, but I needed to have more autonomy, and that's how I started.Ashley Russell:Totally. That makes sense. Did you. Do you feel like that helped achieve some of the dreams you had?Stephanie Hansen:Oh, for sure. I have a TV show now, and I wouldn't have had the TV show if I hadn't have written the cookbook, I don't think.Ashley Russell:Yeah.Stephanie Hansen:Because even though I'm a home chef or a home cook and not a chef at all, actually having the book gives you some credibility of why this person's gonna invest in you and put you on television station. 88 markets. I don't think they would have done that if I wouldn't have had the book.Ashley Russell:Totally. And honestly, like, I think being a home chef, you almost write a better cookbook because you can anticipate what other home chefs are going to be confused by or what they need written down.Stephanie Hansen:Well. And a lot of the best chefs, who I have much admiration and respect for, their books are really challenging or technical and. And that's great. Like, maybe that's who they're writing them for. But some of my favorite chefs, I get their books and I keep them because I love the photography and I just admire so much of the skills and what they bring to the party. But very few of them I actually ever cooked out of.Ashley Russell:Yeah, they're like these beautiful aspirations.Stephanie Hansen:Yeah, they're aspirational books, for sure.Ashley Russell:Yeah.Stephanie Hansen:Can you talk a little bit about Wanda? Just your grandma? Like, you just have a real spirit about you that must come from her. And I'm just curious why she was so meaningful to you outside of just being your grandma.Ashley Russell:Yeah, totally. So I was raised by my mom. It was just me and my mom and I would spend a lot of time with my grandparents. I think when you're set up in that sort of one parent system, I was either going with my mom everywhere or I was spending summers at my grandparents, and those summers at my grandparents. I, I feel like as an adult, I'm sort of chasing that feeling, you know, of, of being, you know.Stephanie Hansen:Really? Yeah. Oh, that's so touching.Ashley Russell:Yeah. I mean, it's true. Whether it's cooking in the kitchen or laughing with my grandpa. You know, my grandma taught me how to sew, and later on in life, I worked in costumes and I used to bake with her, and now I'm making this cookbook. She meant a lot to me. And I know, I know both of them meant so much to our whole family that I don't want, I don't want us to lose that, and I don't want anyone that comes next in our family to not know about it.Stephanie Hansen:Yeah. Yeah. What a beautiful sentiment. I, I just the I, the what you said, just, I've been chasing that feeling is really. I wrote my book for very similar reasons. You know, my mom had died early of breast cancer, and I wanted to document family recipes. Yeah, just the way you said that was really beautiful, so. Oh, that's so nice.Ashley Russell:I, I, whether or not we're aware of it, that we're, we're kind of doing that right. You know, where's your happy place? What makes you, what brings you happiness? And those memories really do as, as I'm sure other memories for other people do for them.Stephanie Hansen:Yeah. All right. Well, I have loved hearing your story. I knew right away when the book came across my desk and you reached out to me directly, I was like, oh, yeah, I do want to talk to her. I want to figure out, like, what inspired her to take this on. Because it is a labor of love, you. Even if, I mean, I don't I've not read a statistic, but like most cookbooks and most cookbook authors are not getting rich by writing cookbooks. They're using it to parlayed into other things.So it's usually not actually a money making endeavor. It's more a creative process and something that you do as a labor of love. And I think a lot of people that love cookbooks may be listening, you know, have wanted to do this. So I wanted to like, really document, like, how did you do it and what did you think about and how did you decide to put it together? When you put your list of recipes together, was it obvious what was going to make it?Ashley Russell:Yeah, you know, it started with what are the family favorites? What, what do we have to have? And then it was with, you know, what turned out really well in recipe testing. And from there, like, you know, the, the, the baking section's over half the book. Yeah. And then it was sort of trying to round out the other sections of the book. Yeah. And they were recipes that could stand the test of time and that people would still want to make and also that my, my grandma would enjoy another favorites. Oh, yeah. So I mean, her banana bread is like, I knew I wanted to start the book with her banana bread and end it with sweet tea.That's my grandma to the core. And then in between, you know, there's so many great home cooked meals, home cooked desserts. She had a famous chocolate pie, famous pecan pie. Her Italian cream cake is to die for. It's like a coconut cake. Um, my aunt Angie, her oldest daughter, said that people used to request that she make that. So that was fun to learn and to put in the book.Stephanie Hansen:And now you know how to make all the things too, or a lot of the things.Ashley Russell:Yes. My family's like, well, I guess you're cooking for Thanksgiving now because you know all of her recipes.Stephanie Hansen:Oh, that's so great. I really enjoyed talking to you. It is Ashley Russell. The book is I wrote the what's Cooking Good Looking? Sorry. It is a really beautiful, fun, different way to approach this topic of cookbooks. And I was really. I'm impressed by what you did and I know your grandma would be, she would love it. She'd be real proud of you.And it's really nice to talk with you and share your story. I'll put a link to the book in the podcast notes and put that all together and hopefully we'll help you sell through your next 300. Ashley.Ashley Russell:Thank you, Stephanie. I really appreciate it.Stephanie Hansen:Yeah, it was great. To hear your story and to just spend time with you. Good luck.Ashley Russell:Thanks. Have a good day.Stephanie Hansen:All right. Bye.Ashley Russell: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

On today's show, we share what the best way to be entertained is. Also, find out what our names would be if we were named after the place we were conceived. Plus, have you ever done a chore and something happened during it that made it worse? We get in a debate over what time is the best time to have Thanksgiving dinner. And as always, the latest pop culture news in DALLAS' DISH, latest crazy news stories in BUT WAIT, MY LITTLE SECRET, ARE YOU SMARTER THAN KINCAID? and so much MORE! ► TikTok: @KincaidandDallas ► Instagram: @KincaidandDallas ► Facebook: KincaidandDallasSee omnystudio.com/listener for privacy information.

Even more pop culture news including something Jelly Roll is starting to carry around with him! See omnystudio.com/listener for privacy information.

Your latest country music news! See omnystudio.com/listener for privacy information.

CHAYEI SARAH DISH

What is happening at a High School that would've gotten Kincaid kicked out? We play another round of 'Are You Smarter Than Kincaid?' - find out who wins! Plus, find out the weird things Dallas has in her purse and how to stop a runaway car. We also share what words we say weird and then a miracle happened on Dallas' phone. And Kincaid almost panicked when he took a call from a listener. And as always, the latest pop culture news in DALLAS' DISH, crazy news stories in BUT WAIT, MY LITTLE SECRET and more! See omnystudio.com/listener for privacy information.

Your latest pop culture news! Chris Stapleton just released a video two years late and MORE! See omnystudio.com/listener for privacy information.

With North Carolina on the road in Winston-Salem this week, midweek official visits take the stage as the early signing period looms on December 3rd. Inside Carolina's football recruiting analyst Don Callahan joins host Tommy Ashley for a look at last weekend's highlights and what's ahead in the next three weeks for Bill Belichick and Michael Lombardi as they build out the 2026 class. The Inside Carolina Podcast network features a wide range of current UNC sports topics, from game previews and instant postgame analysis, to recruiting breakdowns. IC's stable of writers, insiders and analysts -- plus special guests -- comprise each program. Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

Will Dylan Cease be an Astro in 2026? One MLB insider is leaning that direction. Another insider confirms Christian Walker was and is on the trade block. What does a Walker trade net Houston? And where in the world is Jim Crane?

Has Angela met her match in the ultimate bolognese battle? Joe Wilkinson is an English comedian, actor, podcaster, screenwriter and star of the new Waitrose Christmas advert. Joe first came to prominence in the BBC Three show Him & Her before further acting roles in Derek, Miranda and After Life. He has also brought his impeccable comedy timing to shows including Russell Howard's Good News, 8 Out Of 10 Cats Does Countdown, Last One Laughing and Taskmaster as well as proving ever-faithful on this year's Celebrity Traitors. He also hosts an almost-daily podcast called Chatabix with his long-term writing partner, David Earl. Joe's favourite food is his own bolognese, which leads to a forensic breakdown of his process and the chance for Angela to impress with the best bolognese. Does it cut it with Joe? What about Marmite? How liberal should you be with the Italian mixed herbs? All these questions are answered alongside a glass of Zeno Alcohol-Liberated Red for Joe and a wine pairing of Villa Antinori  for Nick and Angela. We start the show with a Fever-Tree Non-Alcoholic Italian Spritz.  We loved Joe's list of food likes and dislikes, and need to thank his wife Petra for supplying all the extra details, including his fondness for slow-roasted meat and dedication to planning the perfect takeaway. We also get to hear all about his turn as a leading man in the Waitrose Christmas ad opposite Keira Knightley, including how he diffused any tension on the day of their kiss…  You can watch full episodes of Dish on YouTube and, new for this season, on Spotify.  All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact dish@waitrose.co.ukDish from Waitrose is made by Cold Glass Productions

Your latest pop culture news! Morgan Wallen's becoming the first country artist to be featured in something, is Megan Moroney's new song about Riley Green? And MORE! See omnystudio.com/listener for privacy information.

On today's show, we talk about what our weird habits are that no one else understands! Plus, we share what we thought meant someone was rich when we were little kids. Kincaid might buy something for Dallas as a gift and wants to know if it's inappropriate to get for a co-worker. Then, find out what hobbies snobby people have. And as always, DALLAS' DISH with the latest pop culture news, BUT WAIT's latest weird news stories, MY LITTLE SECRET and so much MORE! See omnystudio.com/listener for privacy information.

November 11th 2025 - All of the highlights from Tuesday's show. The world's largest spider web? Yuck! Another big winner? Hooray! The Dish, Dad Joke, and Jackie gets to be a front row witness to something she's never seen before. Plus, what in the hell is a rhombus

This week on Dishing with Buff Faye, we're honoring Trans Day of Remembrance (Nov. 20) with a heartfelt conversation about dating and relationships in the trans community. Buff is joined by her drag daughter and trans advocate Lilli Frost for a real and honest discussion about love, identity, representation, and finding love without compromise.  But before we get into it—Buff has some major tea to spill! She dishes on her starring role in the new reality TV series Pageant Queens: Our Story Behind the Crown, premiering this November. Buff talks about what it means to represent national drag artistry on screen and invites fans to join a local viewing party or stream online.  Buff also takes a moment to say thank you to all the loyal listeners and supporters who voted her 2025 Best Charlotte Drag Performer in Queen City Nerve's Best in the Nest – Readers' Pick! She shares her heartfelt appreciation and reflects on what this honor means after years of building community and creating safe, joyful drag spaces in the Queen City.  Listen now to Buff and Lilli as they dive into the challenges and joys of dating as a trans person. This episode is both a tribute to the trans community and a celebration of trans joy, resilience, and love.  Let's Dish, y'all.

In this episode, I'm joined by corporate powerhouse and mom of three, Deana Jagielo, for a candid conversation about what it really looks like to create a career and family life that reflect your values without burning yourself out. Thank you to Let's Dish for Sponsoring this Episode! https://letsdish.com/ You can still join us in the November Corporate Cohort - Book A Call Here!  Deana and I dig into something that comes up so often in the corporate cohort: Why is it so hard for ambitious women to ask for more? More money. More time. More help at home. Whether it's negotiating a raise, setting boundaries, or rebalancing the load with your partner, Deana brings a grounded, research-backed perspective that will have you rethinking how you advocate for yourself. We also talk about: How to negotiate for what you need at work and at home Using your "Chief of Staff" skills to run a smoother household Financial independence and why it matters for your mental clarity Proactive couple strategies and why daily check-ins beat fancy date nights The story behind Plans for Parents, Deana's mission-led business that supports working parents through postpartum and family transitions If you've ever felt stuck between doing more and asking for more, this episode will leave you empowered to start doing both with intention.   Here are the some great resources I wanted to share with you: Book A Call for the November Corporate Cohort molly@mollyasplin.com Connect with Deana on Instagram   Are you looking to improve performance and team effectiveness across your team? Book A Team Effectiveness Consult Here   Thank you for listening to this episode! Please take a screenshot and share your biggest takeaway on your Instagram stories and tag me @molly.asplin so that I can shout you out!

See omnystudio.com/listener for privacy information.

November 10th 2025 - All of the highlights from Monday's show including the Dish, Dad Joke, Where Am I?, and lots more! Listen for free anywhere you go on our iHeartRadio app and make sure to add us to your presets!

 On this episode, we are taking on the EPCOT's Festival of the Holidays, and the Main Street dish is still in charge. We're overhauling some festival booth menus and we are creating a holiday dream booth from scratch. Click here to vote for your favorites!Support us on Patreon:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Support our show on Patreon ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow The Main St Dish on Social Media:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Theme Song By The Disneylanders:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Disneylanders on Spotify⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Disneylanders on Instagram

Your latest pop culture news including Morgan Wallen taking a shot at the CMA Awards, a celebrities naked photos and more! See omnystudio.com/listener for privacy information.

A listener is bringing a dish to their new partner’s family Thanksgiving… and it’s a recipe from their ex!See omnystudio.com/listener for privacy information.

Guest: Ligaya Mishan and Tejal RaoPhoto: Tony Cenicola/The New York TimesFor more information on today's episode, visit nytimes.com/thedaily. Transcripts of each episode will be made available by the next workday. Subscribe today at nytimes.com/podcasts or on Apple Podcasts and Spotify. You can also subscribe via your favorite podcast app here https://www.nytimes.com/activate-access/audio?source=podcatcher. For more podcasts and narrated articles, download The New York Times app at nytimes.com/app.

Welcome to episode 281, where we will be discussing chapter 17 of Lady Midnight, The Demons Down Under the Sea. 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/)

"Jack Riccardi with 100 year old British WW2 veteran, Tucker-gate, "flightmare," special guest includes travel expert Peter Greenberg, Sydney Sweeney and "The Dish."

Jason's trip to New York: Behind the scenes dish from "Late Show with Stephen Colbert" -- Tom Hanks, Daniel Craig, and a wet guest chair! And a vibe check on the sunsetting of "Late Show" See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

With the early signing period less than one month away, North Carolina is still very much active on the 2026 football recruiting class. As the coaching carousel turns and players look to lock in on their schools of choice, Inside Carolina football recruiting analyst Don Callahan joins Tommy Ashley for the latest from the trail and they break down what's left for Bill Belichick's team heading to December. The Inside Carolina Podcast network features a wide range of current UNC sports topics, from game previews and instant postgame analysis, to recruiting breakdowns. IC's stable of writers, insiders and analysts -- plus special guests -- comprise each program. Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

https://teachhoops.com/⁠ ⁠Win the Season Masterclass⁠ ⁠https://hub.wintheseason.com/challenge-optin⁠ Steve Collins welcomes listeners to Coach Unplugged and emphasizes the importance of community engagement through reviews and feedback. He highlights two sponsors, Doctor Dish (a top shooting machine) and TeachHoops.com, his platform for coaching resources, which provides tools and a support network for basketball coaches. The episode focuses on the "4 Seasons of Commitment" for basketball players and coaches, emphasizing that commitment changes over time and needs constant management. The "seasons" include: Preseason – When enthusiasm is highest, and players are eager and hopeful about their roles. Midseason – Once roles are established, sustaining commitment is challenging, especially as players adjust to their specific roles. Postseason – Preparation for playoffs demands renewed focus and role clarity. Offseason – The real test of commitment, as players dedicate time to skill-building outside the regular season. Steve introduces his course Better Coach OS, designed to help coaches manage and nurture these phases effectively through practical tools. The discussion also touches on core indicators of commitment: showing up, giving effort, self-improvement, and putting the team first. Learn more about your ad choices. Visit podcastchoices.com/adchoices

https://teachhoops.com/⁠ ⁠Win the Season Masterclass⁠ ⁠https://hub.wintheseason.com/challenge-optin⁠ Steve Collins welcomes listeners to Coach Unplugged and emphasizes the importance of community engagement through reviews and feedback. He highlights two sponsors, Doctor Dish (a top shooting machine) and TeachHoops.com, his platform for coaching resources, which provides tools and a support network for basketball coaches. The episode focuses on the "4 Seasons of Commitment" for basketball players and coaches, emphasizing that commitment changes over time and needs constant management. The "seasons" include: Preseason – When enthusiasm is highest, and players are eager and hopeful about their roles. Midseason – Once roles are established, sustaining commitment is challenging, especially as players adjust to their specific roles. Postseason – Preparation for playoffs demands renewed focus and role clarity. Offseason – The real test of commitment, as players dedicate time to skill-building outside the regular season. Steve introduces his course Better Coach OS, designed to help coaches manage and nurture these phases effectively through practical tools. The discussion also touches on core indicators of commitment: showing up, giving effort, self-improvement, and putting the team first. Learn more about your ad choices. Visit podcastchoices.com/adchoices