Podcasts about dishing

Cricket and Tracie from the Dishing with the Dono Fans YouTube channel joins me to chat about the Brookfield: A When Hope Calls Story season finale. We celebrate Sam's goldmine, Jenny/Dolores' new job, & wonder if Nora will wind up in the slammer with the cattle rustlers. Cricket:IG: @cricket.melendez & @dishingwiththedonofansX: @Cricket73677402 & @DishingDonoFansTracie:IG: @tracie_dishingwiththedonofans X: @traciedonoFansSend us a textSupport the showGreat American Chat on Socials: YouTube, Facebook, IG, TikTok: @greatamericanchatX: @GAChatPodcast Support the podcast: https://www.buzzsprout.com/1916905/support

TRIGGER/CONTENT WARNING: weight, weight lossDina and Danielle dish about being open to new ideas in an old profession, advocating for the nutritional needs of underserved communities, and the importance of quality of life no matter what your wellness journey.Danielle Smiley is a passionate and innovative Registered Dietitian Nutritionist with a commitment to empowering women through nutrition. As the founder of NutriDS, LLC and SculptReady™, she specializes in both community-based nutrition interventions and high-touch perioperative nutrition care for women seeking plastic and cosmetic surgery.Learn more about Danielle's services at https://www.sculptready.com and connect with her on Instagram:https://www.instagram.com/theplasticsurgerydietitianhttps://www.instagram.com/d.smileyconsultinghttps://www.instagram.com/nutrids----DISCLAIMER: The purpose of this podcast is to entertain, educate, and inform, but it is not to be taken as medical advice. Please seek prompt, qualified medical care for any specific health issues and consult your physician or health practitioner before starting a new fitness regimen, herbal therapy, or other self-directed treatment.Join our mailing list to stay connected, stay informed, receive exclusive offers, and be a part of the DishWithDina community: https://forms.gle/VgDMkU8JDnBPywvh9If you enjoyed this podcast, please subscribe, leave a review, and share it with others! You can also submit listener feedback or request to be a guest on a future episode by completing this form: https://forms.gle/mgs2cSeW81QJ92Yc6

Carina sits down with daughter Felicity to talk about growing up with a creative business household. Learn some of the sassy and sweet things Carina's 17 year old has to say about design and business. This episode was originally aired on youtube.com/carinagardner.About Carina Gardner, Ph.D.:Carina is the CEO of the University of Arts & Design. The university offers certificates and Masters degrees in the creative fields. Carina is also the CEO of Design Suite, a surface pattern and crafting design program that teaches designers how to create a business as they learn to design. She has designed for Nordstroms, Riley Blake, Silhouette America, Michaels, Hobby Lobby, Deseret Book, and more.Find out more at https://www.carinagardner.comCheck out her most popular program Design Bootcamp here: http://www.carinagardnercourses.com/designbootcamp

TRIGGER/CONTENT WARNING: weight, weight lossNicole and Dina dish about moving through menopause, the importance of building muscle, and feeling confident as we age.Nicole Ibarra is a nationally recognized Registered Dietitian (RD), entrepreneur, media spokesperson, and author specializing in sports nutrition, gut health, and hormonal health. She is also the founder of Altitude Nutrition & Fitness. She provides highly accountable and personal one-on-one nutrition coaching services that are designed to help her clients achieve and maintain their health goals.Nicole understands that wellness is so much more than diet and exercise. She recognizes that physicality and nutrition only make up a part of the emotional, intellectual, spiritual, social, occupational, and environmental factors that encompass someone's well-being.You can check out Nicole's resources on her website at https://nicoleibarrard.com/ and connect with her on social media via links below:https://www.instagram.com/dietitiannicoleibarra/https://www.facebook.com/nicole.swingle.1/https://www.youtube.com/@nicoleibarraRD----DISCLAIMER: The purpose of this podcast is to entertain, educate, and inform, but it is not to be taken as medical advice. Please seek prompt, qualified medical care for any specific health issues and consult your physician or health practitioner before starting a new fitness regimen, herbal therapy, or other self-directed treatment.Join our mailing list to stay connected, stay informed, receive exclusive offers, and be a part of the DishWithDina community: https://forms.gle/VgDMkU8JDnBPywvh9If you enjoyed this podcast, please subscribe, leave a review, and share it with others! You can also submit listener feedback or request to be a guest on a future episode by completing this form: https://forms.gle/gxWd2Q3NU8akmFuv7

The MLP season is officially underway and we've got a lot to cover after an exciting opening weekend. Orlando Squeeze owner Ryan DeVos provides a behind-the-scenes look at the new standard for MLP events. Christian Alshon was the center of attention again as new serve rules were challenged throughout the weekend. Alshon weighs in on the switch from rally to traditional scoring and hopes that we don't see any more orange courts in the near future. Will Howells was on court with Anna Leigh Waters and Hayden Patriquin when chaos erupted. He provides his firsthand account of the events and shares why the unique coed format of MLP creates a dynamic not typically seen in sports. Finally, Ben Padula from Real Clear Stats breaks down the data and has a recommendation that might just appease MLP players and spectators. Performance, comfort, and style in one effortless collection. Save 20% on apparel from MUEV with code THEDINK at https://muevbrand.com/collections/new-arrivals-2 Leave your voicemail for the PicklePod at (512) 200 - 4299 ------------------ Like the ep? Do us a favor: subscribe to our channel and leave a review on Apple or Spotify -Subscribe to our 'all things pickleball' *free e-newsletter* at https://www.thedink.beehiiv.com https://www.instagram.com/thedinkpickleball/ -Follow us on IG -Continue the convo in our private FB Group: https://www.facebook.com/groups/thedi... -For everything else we do, visit https://linktr.ee/dinkfam -Read more about Zane and subscribe to his newsletter at https://zanenavratilpickleball.com/ -Follow Zane on IG @zanenavratilpickleball ------------------ Ryan DeVos 1:49 Orange courts set the tone 6:10 Behind the scenes in hosting an MLP event 10:36 Can MLP thrive with less involved owners 12:06 The Squeeze embody the Flint Tropics

 Christian Alshon 16:20 Christian Alshon coaching at US Open 18:30 Alshon weighs in on new scoring system 20:13 Dishing out strategy during matches 22:09 Getting' Lost in the orange' 24:24 Playing by your own serve rules 26:20 Let's get the call right 32:37 Serve height rule is broken again 39:08 Weekend takeaways 40:50 Rapid fire and blind ranking 44:30 - 29:24 The Tice Spreadsheet 49:06 Tiers of MLP teams 54:50 The ‘new girlies' 56:46 Dylan Frazier and Tina Pisnik new paddles' 57:06 Agassi and ALW no doubters 59:51 Listener questions 1:03:39 Zane sticking up for his teammate Will Howells 1:02:38 Rehashing the ALW vs Big H altercation 1:08:45 Is there anything you'd do differently? 1:10:08 Coed pickleball brings a new dynamic 1:12:33 If Willie was commissioner for the day 1:16:38 Will's special deal to play MLP and APP in 2025 Ben Padula 1:19:58 Zane nerds out with Real Clear Stats 1:25:23 Is one game to 11 too short? 1:30:33 Strategy changes for rally vs traditional scoring Learn more about your ad choices. Visit megaphone.fm/adchoices

Dishing on Jax's podcast tour, Jojo Siwa, Battle Camp (Netflix) My Friends and Neighbors, The Pitt… RHOA, Sister Wives, Love Hotel and Vanderpump Villa Get 20% off Leonor Greyl products by going to Leonorgreyl-usa.com and using code DWD20 at checkout! Follow us on Instagram, YouTube and Tiktok…leave us reviews at Apple and Spotify (5* please!) email us at dameswhodishpodcast@gmail.com

With so much discourse lately around the gender divide of men and women, we wanted to share our POV a bit more and open up the convo more on Dateable. From the recent Wall Street Journal articles of Why Women Are Giving Up on Marriage to the popular Diary of a CEO's masculinity discussion, it's no mystery that both genders are feeling discouraged. So what do we do about it? How do we raise the EQ (emotional intelligence) and stop the dynamics that are happening today? Listen today and share your thoughts via email, or leave a message on Spotify or YouTube now!Take the Dating Archetypes quiz now: https://howtobedateable.com/HOW TO BE DATEABLE IS OUT! Order now: https://howtobedateable.com/Follow us @dateablepodcast, @juliekrafchick and @nonplatonic. Check out our website for more content. Also listen to our other podcast Exit Interview available on Apple Podcasts, Spotify, or wherever you get your podcasts.WE WROTE A BOOK! HOW TO BE DATEABLE (Simon & Schuster, Jan 2025) is available now: https://howtobedateable.com/Our Sponsors:* Armoire: Get 50% off your first month of clothing rentals (up to $125 off) by visiting https://www.armoire.style and using the code DATEABLE* Armoire: Get 50% off your first month of clothing rentals (up to $125 off) by visiting https://www.armoire.style and using the code DATEABLE* Avocado Green Mattress: Save 10% on certified organic mattresses at https://avocadogreenmattress.com* Blueland: Get 15% off Blueland Cleaning supplies at https://blueland.com/DATEABLE with the code DATEABLE* Happy Mammoth: Take the Free Quiz & Get 15% off, sitewide, on your first purchase at happymammoth.com with the code DATEABLE* Quince: Go to https://quince.com/dateable for free shipping and 365 day returns. * SKIMS: Shop SKIMS Ultimate Bra Collection and more at SKIMS.com and SKIMS LA Flagship on Sunset BlvdSupport this podcast at — https://redcircle.com/dateable-podcast/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Ryan and Dustin are back on "No Credentials Required" with a jam-packed episode! They kick things off with a breakdown of the recent NFL draft picks for the Jets and Seahawks. Ryan's excited about the Jets snagging Armand Membou, while Dustin dives into the Seahawks' strategic choices. They also discuss Shedeur Sanders' draft free fall and ponder why he's fallen into draft day three. Then, it's all about the NHL playoffs: the Devils and Oilers are still in the game, and the guys couldn't be happier. Plus, the Albany Firebirds made arena football history by scoring 100 points! And don't miss their picks for favorite athletes to wear number 29—Earl Thomas and Eric Dickerson make the cut. Hungry for more? The hosts share their dream restaurant visits, from Jimmy's Famous Seafood to Le Pied du Cochon. No Credentials Required is part of the Belly Up Sports Media Network. Belly Up Sports: www.bellyupsports.com | www.youtube.com/@bellyupsports Invader Coffee: Fuel For the Fearless! Save 15% off with promo code BELLYUP at checkout! | https://www.invadercoffee.com/?rfsn=6061080.e802273&utm_source=refersion&utm_medium=affiliate&utm_campaign=6061080.e802273 Follow us on social media: Twitter/Instagram: @nocredsreq Facebook: www.fb.com/nocredsreq YouTube: www.youtube.com/@nocredsreq MERCH! Show you're a Cred Head! | www.bonfire.com/store/no-credentials-required/ Join our Discord for more sports talk: https://discord.gg/WknBEUQY Learn more about your ad choices. Visit megaphone.fm/adchoices

KS95 Superstar Dez stops by the Crabby Coffee Shop to share the story of one crabby celebrity who came by the radio studios and left a lasting impression! And we learn who some of the best artists to work with have been over the years. Kenny and Amy explore how Deb can be so happy and positive, even at 5 AM, plus we learn about her life growing up in Alaska! Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

KS95 Superstar Dez stops by the Crabby Coffee Shop to share the story of one crabby celebrity who came by the radio studios and left a lasting impression! And we learn who some of the best artists to work with have been over the years. Kenny and Amy explore how Deb can be so happy and positive, even at 5 AM, plus we learn about her life growing up in Alaska! Learn more about your ad choices. Visit podcastchoices.com/adchoices

We got a meaty one for you today....as we're talk about the best (and WORST) ways to ask someone out, the system to rejection-proof yourself, and how to get your friends to play matchmaker (that goes beyond, you're both single, you should meet). We're also recapping some of our 'How to Be Dateable' book events from last week with some of the popular questions asked, balancing alcohol consumption on dates, and why the last thing anyone needs is an AI girlfriend. Enjoy!Take the Dating Archetypes quiz now: https://howtobedateable.com/HOW TO BE DATEABLE IS OUT! Order now: https://howtobedateable.com/Follow us @dateablepodcast, @juliekrafchick and @nonplatonic. Check out our website for more content. Also listen to our other podcast Exit Interview available on Apple Podcasts, Spotify, or wherever you get your podcasts.WE WROTE A BOOK! HOW TO BE DATEABLE (Simon & Schuster, Jan 2025) is available now: https://howtobedateable.com/Our Sponsors:* Armoire: Get 50% off your first month of clothing rentals (up to $125 off) by visiting https://www.armoire.style and using the code DATEABLE* Armoire: Get 50% off your first month of clothing rentals (up to $125 off) by visiting https://www.armoire.style and using the code DATEABLE* Avocado Green Mattress: Save 10% on certified organic mattresses at https://avocadogreenmattress.com* Blueland: Get 15% off Blueland Cleaning supplies at https://blueland.com/DATEABLE with the code DATEABLE* Happy Mammoth: Take the Free Quiz & Get 15% off, sitewide, on your first purchase at happymammoth.com with the code DATEABLE* Quince: Go to https://quince.com/dateable for free shipping and 365 day returns. * SKIMS: Shop SKIMS Ultimate Bra Collection and more at SKIMS.com and SKIMS LA Flagship on Sunset BlvdSupport this podcast at — https://redcircle.com/dateable-podcast/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

In this episode we're chatting about those red flags that pop up in our clients and potential clients from time to time. Take it from me, someone with a lot of experience, I still can get caught out with red flags. Sometimes you need to look back and reflect and learn from these mistakes - luckily for you, I've compiled them all up to help you out! RED FLAGS: Asking for a discount Can't make time for a discovery call Starts to ghost you when it comes time to contract/invoice Someone who grills you about growth during the discovery call Your business styles just simply don't align (don't force yourself to change) When they won't commit to a 3-month minimum contract When they want to put you on a "trial period" When they don't want to pay for content creation but their social content at the moment is really bad When they aren't showing respect for your work hours The client who wants endless meetings - but is on your lowest package Traditional or older businesses who aren't willing to adapt When it feels like they want an employee not a contractor If you have the time, please could you rate and review this podcast or subscribe to it. It really helps us to continue making this free content for you and we just generally appreciate that you would do this for us! Have a great week guys!Ellen xx This episode is sponsored by Trello. Sign up for Trello HERE - it's free to get started! ~~~ Want to get more Ellen or Work with her and her team? Join the Dishing up Digital School: https://www.dishingupdigital.com/courses Ellen's Instagram Page: https://www.instagram.com/ellenmackenziee/ Mackenzie Studios Instagram Page: https://www.instagram.com/mackenziestudios.nz/ Ellen on TikTok: https://www.tiktok.com/@ellenmackenzieee?lang=en Ellen on YouTube: https://www.youtube.com/@EllenandTara/videos Buy Ellen's Book: https://www.ellenmackenzie.com/book

Welcome to another episode of "Dishing with Stephanie's Dish," the podcast for everyone obsessed with food, cookbooks, and the stories they tell. Today, host Stephanie Hansen sits down with Jenna Helwig —a true powerhouse in the cookbook world. You may know Jenna as the creator of the Cookbookery Collective newsletter but she's also the food director at Real Simple magazine and a prolific cookbook author herself. In this conversation, Stephanie and Jenna dive into their mutual love for cookbooks, discuss the enduring charm of print in a digital world, and explore the evolving landscape of cookbook publishing, from celebrity chefs to everyday cooks and influencers.Jenna shares insights from her career, talks about the resurgence and diversity of cookbooks, and lets us in on what it's like to balance her editorial roles at Real Simple and her Substack. They chat about memorable cookbooks from childhood, the pressure (and freedom) of home cooking, and the unique joys of discovering new recipes and makers. Whether you're a cookbook collector, home cook, or just love a good food story, this episode is packed with inspiration, nostalgia, and plenty of practical wisdom. So grab your favorite cookbook, get comfy, and join us for a delicious discussion!FULL EPISODE TRANSCRIPT FOLLOWS:Stephanie Hansen:Hello, everybody, and welcome to @DishingwithStephaniesDish, the podcast where we talk to people that are obsessed with food, cookbooks, and all things in the food space. And today, I'm speaking with Jenna Helwig, and I kinda came across her mostly on Substack, which I think maybe will make her be surprised. I found her as the creator of the cookbookery collective cookbook newsletter, and I was like, hey. You're into cookbooks. I'm into cookbooks. Let's talk about cookbooks. And we got the call set up, and then she said, oh, and by the way, I am the food director of Real Simple magazine. And I was like, oh, just that small detail that I literally did not even know about you.I'm so embarrassed. Welcome to the program.Jenna Helwig:Thank you so much. Thanks for having me. And I'm thrilled that you found me through the substack because that's a newish thing for me, and I love that, you know, people are reading it.Stephanie Hansen:Yes. And I was so like, I'm just obsessed with cookbooks, and I am a cookbook writer. I'm on my second book that's coming up, and I read a lot about trying to get published and different points of view of cookbooks. And we have quite a few good cookbook authors that hail from the Midwest in the Twin Cities here. And you had, I think, done an interview with my friend Zoe from Zoey Bakes, which probably is how I found out about you.Jenna Helwig:That is probably right. Yes. Zoey. Also, I think of Amy Theilan. I know she's not right there, but she's, you know, in the vicinity. Right? So yeah. For sure. And Pinch of Yum, aren't they based in Minneapolis? So yeah.Jenna Helwig:They are. A good a good food thing going.Stephanie Hansen:Yes. And the Food Dolls just published their book. They have, like, 8,000,000 followers.Jenna Helwig:Amazing. I guess I've been through that interview. Yeah. And who is that?Stephanie Hansen:Sarah Kiefer, do you know her?Jenna Helwig:Oh, yes. Of course. Her cookies, baked goods. Yeah.Stephanie Hansen:Yeah. We are all from, the Twin Cities, and most of them have, like, specialty angles. Like, I am just a home cook, so that's sort of my point of view on the Midwest. But it has been a really great market to be in. And one of the things that I started a radio show about seventeen years ago, so we've talked a lot of these people along the way. And right when we started the radio show, you know, Facebook and Instagram were launching, and it's been such an interesting trajectory to see cookbook authors in particular. And, like, everyone's like, oh, print is dead. Like, magazines are dead.Publications are dead. And yet, you know, cookbooks are, in some respects, doing better than ever.Jenna Helwig:Yeah. I agree. I feel like they are thriving. I also feel like, you know, at least for me personally, and I do notice this though with a lot of other people that we are on our screens all the time, and we're kinda tired of it. So whether it's a cookbook or even a print magazine, like, there's just something so lovely about turning pages, just, like, shutting out everything else. No other notifications are popping up on your screen. So print is very special.Stephanie Hansen:Yeah. And it feels like you can have, like, personal one on one time with it because you can set your phone down and really immerse yourself in the story.Jenna Helwig:Yes. Exactly. We all need more of that.Stephanie Hansen:I think so. My food magazines too, you mentioned that you're the food director of Real Simple, and you guys are having your twenty fifth anniversary. Yes. And I literally before you sent me that text, I was, like, reading it. And I'm a subscriber, so I'm gonna hold up my copy here. Because I really I love food print too. I worked in the newspaper business, and I'm kind of a tactile print person also. And you had a really cool feature this month about what's the best takeaway you've ever gotten from Real Simple because you guys are in your 25th birthday. So I thought I'd ask you what your best takeaway is.Jenna Helwig:Oh my gosh. That's such a hard question. Alright. I I'm sure it's going to be food related, and I'm kinda gonna cheat and pick something from that month. I worked with Molly Ye on the beautiful birthday cake that's on the cover. And, you know, one of the things she did that I feel like I've used in other in other applications, but never for frosting, was she used instead of food coloring, freeze dried raspberry powder to make the beautiful pink frosting. And I just hadn't done that before, and it was so easy and such a kind of natural way to make something look so lovely.Stephanie Hansen:Yeah. That's funny because, yeah, and the cake, it's a it's a lemon poppy seed cake, and then it has like a a raspberry pink frosting on the outside and then raspberry jam on the inside. It really it also gives you a little bit of that raspberry flavor in the frosting, but it's not like super wet like it would be if you used real raspberries or also, like, super overly sweet if you used just jam.Jenna Helwig:You know what? That is exactly right because it lends that little bit of tartness to it too, and so it's just such a nicely balanced frosting.Stephanie Hansen:So you are a cookbook writer yourself.Jenna Helwig:Mhmm.Stephanie Hansen:I'm forgetting the name of your books. It's Minute Dinners or Dinner andJenna Helwig:“Bare Minimum Dinners.” The most Bare minimum. Yes. “Bare Minimum Dinners”. Stephanie Hansen:I'm all for that. And you've had, a number of cookbooks, I think. Aren't you? Like, you've had a few more of that too.Jenna Helwig:Yes. So I've written five books. Three of them were more in the, like, family baby toddler space. I used to be the food editor at Parents Magazine. Sure. And so that was really how I kind of got into cookbook writing. I started with real baby food and then wrote one called baby led feeding. And I will say that is by far my best selling cookbook.Jenna Helwig:You know, it's still something we actually did a reissue a couple of years ago, so I did an updated version. It's still something that parents are finding, and that just makes me so happy.Stephanie Hansen:My neighbor who just had a baby, she's gonna be two, was obsessed with that book because I just she knows I write cookbooks, and I film a TV show in my house too. So I'm always bringing them food. And when she first had the baby, she showed it to me, and she was like, have you ever heard of this book?Jenna Helwig:And it was yours. Oh my gosh. That's amazing. Well, that's so great. I'm I that's a really hard time of life as I you know, just, like, trying to figure out no one really tells you how to feed your baby, which is strange. And so I think anything that I could do to make it just less stressful, that was always my goal with those books.Stephanie Hansen:And I think that there's so much to be said about just getting dinner on the table. Like, it's almost a political act these days just to, like, be working, be taking care of your mental health, be worrying about your social time with your kids, your family, your family, aging parents, and then all of a sudden every day someone is supposed to, like, be putting all these elaborate meals on the table, like, sometimes just even surviving a day without the food, and then you have this whole other stressor on top of it.Jenna Helwig:I could not agree more. I mean, which is why I thought of bare minimum dinners. Like, it's this idea, and we do this also in real simple. You know, it's very similar. They're like I call fussy the f word. I'm like, nothing fussy, you know, especially when we're talking about recipes in the magazine. Skip the garnish. Like, you know, there's you're not putting on a show for anyone.You know? Just do what you can. That's really you know? But is it better or good is better than perfect. Done is better than perfect. Just get it done.Stephanie Hansen:And some people, like, because they feel like they're trying to live up to something in a Instagram photo, it prevents them from having a dinner party or, making food for a neighbor because maybe it's, like, not good enough. You know, just the sheer act of eating and providing food for your family, whoever your family looks like, or even just for yourself, you are gonna eat better. You're gonna have more control over what you eat. I have eaten at a million restaurants in my life, and I just find that I always feel so much better when I'm cooking at home.Jenna Helwig:I agree. I love to go out to eat. However, then if if I do that too much, I'm like, okay. I just need to reset at home. And, you know, I've also noticed that in some cookbooks, there has been this trend towards the food not being overly styled or the author doing that themselves and thinking about, like, Julia Tershen with her last book. You know, she photographed that herself, and the food looks great, but also real.Like, you could do it. And, also the book Chinese Enough that I just featured in Cookbookery Collective. You know, those recipes just don't feel like nitpicked to death. You know? They're just very naturalStephanie Hansen:looking. I feel like we might see more of that. I photographed my own book, but it was simply out of necessity because I didn't have $20 to pay someone. So I said to the publisher, well, if my Instagram's okay, I'm gonna do, like, similar to that. Is that okay? And they were like, sure. Oh, great. As we look at cookbooks as a genre, things have changed a lot because it used to be that you were a professional chef or you were a restaurant chef and you were writing about your restaurant or you were a small group of people that were super experienced in cooking, and maybe you had, you know, 10 books that you were writing in the different genres. You did vegetarian and gluten free and then dairy free.Now, like, the cookbook space is really kind of being taken up by regular people or influencers in a lot of respects. Does that, open the door for more excitement or is it sometimes do you worry that maybe the books aren't as good? Oh,Jenna Helwig:Oh, that's a tough question. I think that anything that gets people cooking is good. So I am you know, if the it is someone without a lot of cooking experience who has a book, but it still excites people to get into the kitchen, fantastic. So that's really my main goal. I do think, you know, where I am in my life, like, I really wanna learn something new from a cookbook. So that's what I personally am looking for, but there are cooks of all different, you know, ability levels and experience levels. So I think that having a variety of cookbooks that can reach everyone where they are is probably the answer.Stephanie Hansen:There is so much diversity too in cookbooks now. Like, the no offense to the old beautiful Asian cookbooks that you would get, but, you know, you didn't really feel like you could make a lot of the things out of there because maybe you didn't have the ingredients or you weren't familiar with technique. The the more recent diversity in cookbooks, it feels like you can actually make some of these things.Jenna Helwig:Well, I think that's right. Some of the things do feel more accessible. And, also, we just have access to so many more ingredients now, which is amazing. Just even at, like, regular grocery stores. My parents live in Colorado and, like, in the suburbs, and I was, you know, just driving by where I used to live. And there was an H Mart, you know, which I like, my jaw just, like, fell on the floor. There's no H Mart there when I was growing up. So the fact that I could have had access to all of those ingredients, and now the people who live in Broomfield, Colorado do is a miracle.Stephanie Hansen:That's so funny because I'm actually reading crying in H Mart right now for my book club, and it's just a delightful memoir about a woman who's experiencing the loss of her mother through the Korean cooking and heritage that she had growing up, and it's really a delightful book. It's so good. When you are thinking of what you wanna write about for your substack, because I'm in some ways, I'm surprised that you still find this topic and this genre interesting after having worked at Real Simple for five years because I've I it's almost like feels like is it too much of the food, but it it really is steeped in you. And how do you pick, like, what you wanna feature on your Substack versus what would maybe be a potential something in the magazine down the road, or is it just all the love and all of the same?Jenna Helwig:So I for real simple, you know, obviously, I get to kind of put a lot of myself into there and, you know, kind of direct that coverage, you know, pitch what I think we should cover. But I'm always doing that through the lens of our audience. You know? What and I she's usually a she. You know? What does she want? How much time does she have? What's gonna make make her life easier? So I really hyper focus on that. And a lot of it does kind of mirror my life because I am, you know, kind of similar to the real simple reader, but that's primary. I feel like with the substack, I can just do whatever I want. It's really, like, the books and the authors that speak to the me the most. It's nice to kind of have that, you know, freedom even if it's something that maybe we wouldn't cover in the magazine or might be a little more obscure.Jenna Helwig:You know? It's just fun to be able to follow my passions and my interest. And I do love food, and I really love cookbooks. So it's it's funny that I spend even extra time with them, but it really makes me so happy.Stephanie Hansen:I am hoping that in substack's evolution that we get more information about who our readers are. Because when you're, like, at a magazine, you know, you have a deep dive in your target market and the radio show, they know exactly who your p ones are. In Substack, you have followers, but you don't exactly know that much about them except basically where they come from.Jenna Helwig:That is such a good point, and I'm sure you also know so much more about this than me. I'm still I'm such a newbie. I've been a Substack subscriber for a long time. But now I just, you know, launched this, you know, like, over a month just over a month ago, and so I'm still figuring out all the analytics and everything. But I agree that that would be super helpful just to know more. Like and I'm I've also been thinking, and maybe you've done this. Like, have you done surveys of your audience, your subscribers? Yeah. And, also, like, people don't love to fill them all out. Jenna Helwig:I love surveys.Stephanie Hansen:See, I do too, but that's probably because we're, like, the publishing types. Right? So I did a survey, and it kind of mirrored what I thought from an age perspective, but I didn't get much more details than that. K. So I think if I was gonna give Substack advice, and maybe they'll ask me someday. Who knows? Mhmm. That it would be to help us understand who those markets are more because it does help you frame who you're writing for. As you look at the the newsletter, are you going to continue to speak to authors? Will you ever do recipes on your own like you've been in that space? Jenna Helwig:So I don't think I will do recipes on my own. I feel like, you know, when I have ideas for, new dishes or new, you know, like, stories. I kind of direct those to Real Simple. And I've done a lot you know, I've done all those cookbooks. So I sort of feel like the world maybe doesn't need more recipes from me. You know? I'm I'm very interested in what other people have to say. I think that I love doing these author interviews or just the interviews with other people in the cookbook community. Like, recently interviewed the woman who started Instagram's oldest cookbook club.And so she was fascinating. Oh, great. Yes. And there was such a good response to that. I'm interested in talking to people in cookbook publishing. So just really kind of anyone in that community. I I think there might be room later for more, like, reported stories.Stephanie Hansen:Yeah.Jenna Helwig:You know? That so not interviews, but, like, on a certain topic, like book design or titles or spines. I don't know. But, but I I don't think it's gonna be recipes for me. We'll see.Stephanie Hansen:It is interesting. You asked, the woman with the cookbook collection how she organized her collection, and she said by, type of food or genre. But then there's other people that I know that organize it by color.Jenna Helwig:I do that.Stephanie Hansen:Okay. And and it looks so cool. Like, when you have a huge collection, it just it looks so cool on the shelves. But I was like, oh, that would be so hard because unless you remember the color of the cookbook, how could you find it?Jenna Helwig:Yeah. You know, I will say so I live in Brooklyn, New York in a not huge apartment. So I first of all, everything has to look as tidy as possible, and color colors help with that. And I really only have room for about 250 books as opposed to, like, Deborah was saying, she has 2,000 Yeah.Stephanie Hansen:It was crazy. Thousand.Jenna Helwig:So jealous. But so somehow in my mind, I know what the color is. I don't know how to say it, but IStephanie Hansen:don't know how to catalog it. Purple one.Jenna Helwig:Yeah. So if I had more, maybe that wouldn't work.Stephanie Hansen:Yeah. Well and you okay. So you live in Brooklyn. That is such an amazing food community. Yes. And you just have so many great makers. And I do find a lot of good makers in Real Simple, like people making new artisanal products, and I had a podcast about that for a long time. That is really like, when you feel like you've discovered something that someone turns you onto and it's great, That's, like, one of my favorite discoveries about being involved in the food business, and I feel that way about cookbooks too.Jenna Helwig:Absolutely. And I think that when it comes to Real Simple, that's really one of the things that people come to us for. They trust our recommendations, you know, and things that we've discovered. And I feel like that is especially true with our holiday gift guide Yes. Which, you know, is, like, pages and pages every year. We spend months on it, you know, finding things, testing things. And believe it or not, I'm gonna be starting that again soon. But, yes, I I think that that it's such a privilege to be finding these new things and sharing them, and I think we really do get good feedback from them.Stephanie Hansen:Do you get to travel a lot around the country? OrJenna Helwig:Yeah. I mean, you know, there are certainly trips that I am taking for like, I went out to Expo West recently. Do you know that? It's a big, huge, like, food trade show in Anaheim and, went and met with a bunch of different brands, saw what was going on, what was new. So I try to take as many opportunities for travel as possible. I really love to just be out and about.Stephanie Hansen:Did you run across, at that show two gals? They have a product called Maza Chutney.Jenna Helwig:Okay. I was literally just talking to someone about this today. In fact, I was I sent a photo to my executive editor because, yes, I did meet them, and then I was at the Cherry Bomb Jubilee Yes.Stephanie Hansen:And they sampled there.Jenna Helwig:Days ago. Yes. And they sampled there, and I actually got a couple bottles. I was like, can I take that? And they let me. And so I was just I made some eggs for lunch today, and I put the cilantro chutney on top. It was so good. And I was, yeah, just telling one of my colleagues about it. So funny.Stephanie Hansen:I produce culinary markets in the Twin Cities, and they were one of the first makers that I met when I started doing this. And I was just like, oh, those those girls are onto something, and it's a family business. Their story is so great.Jenna Helwig:The branding is amazing Yep. And the food tastes great. Are they from there?Stephanie Hansen:Yeah. From the Twin Cities. Wow. They've just developed to, like a lentil spread. That's a like a hummus, but with lentils and also super flavorful and delicious. So watch for that because that's a brand new product line that they just are launching. But, yeah, weird coincidence, but Oh, funny. Yeah.Great product. When you can you can you remember your actual first cookbook that you got?Jenna Helwig:Oh, okay. So I don't I know it was a Betty Crocker, like, cooking or baking for kids book. I am not I think it was baking. I actually was trying to find the cover recently, just, like, Google search, and I couldn't. But I think that's what it was. Do you have one?Stephanie Hansen:Well, I mean, I have a few vintage.Jenna Helwig:I kinda select Yeah. It wasn't that one because it was for kids book, but I love that. It was like baking for kids or something.Stephanie Hansen:Yeah. And then did it have, did it have, like, wiener roll ups in it?Jenna Helwig:Oh my god. Maybe. The thing I remember the most were little English muffin pizzas or something like that. I remember my brother and I making those over and over.Stephanie Hansen:It I think it also had these, like, clown cupcakes.Jenna Helwig:That also sounds familiar. And maybe like cat cupcakes?Stephanie Hansen:Yes. Oh, so funny. Every year, we do a cookbook swap, and it's a super fun event. And people come and bring books that they no longer want or use, and we kinda sort them loosely in this huge room. And then we say go, and everybody, like, runs in. And however many books you bought or brought, you get to roughly take the same amount out, but you don't have to. But it's been fascinating, the books that people bring. And, I mean, I there's, like, a New York Times 1973 edition that has this recipe in it that's only in that book that's for a lamb ragu.Stephanie Hansen:And every year, I see that book come by, and I, like, pick the woman who's probably, like, twenty, twenty four. And I like press this book into her hands and I'm like, you need to have this book and you need to make the recipe on page one twenty one. And it's like three times it's happened and then they'll email me and they're like, I would have never found that recipe without you. It's such a great fun event.Jenna Helwig:That sounds wonderful. I love that idea.Stephanie Hansen:Yeah. It is really fun, and we get a lot of, like, boxes of people's recipe cards that were, like, someone's grandma's. And my radio partner and I always sort of move that stuff to the side, And then we keep it for a year and, like, go through it and look at it, and then we bring it back the next year. We've been doing this for, like, ten years. So it's been so fun to see what, like, really are in people's collections and what they get rid of. And, I mean, how many peanut butter blossom recipes there are in the world.Jenna Helwig:You know what? The world needs more peanut butter blossoms. Delicious.Stephanie Hansen:Yeah. Always delicious and always tasty. Well, it has been super fun to chat with you. I want people to follow your Substack. It is the Cookbookery Collective Cookbook newsletter, and we are with Jenna Helwig. And I'm just really appreciative for your time today. Congratulations on your twenty fifth anniversary with Real Simple. That's fun too.Jenna Helwig:Thank you so much. It's been a real pleasure to talk to you.Stephanie Hansen:Yes. Absolutely. Thanks, Jenna. Mhmm. Bye bye.Jenna Helwig: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

Welcome to another episode of "Dishing with Stephanie's Dish," the podcast for everyone obsessed with food, cookbooks, and the stories they tell. Today, host Stephanie Hansen sits down with Jenna Helwig —a true powerhouse in the cookbook world. You may know Jenna as the creator of the Cookbookery Collective newsletter but she's also the food director at Real Simple magazine and a prolific cookbook author herself. In this conversation, Stephanie and Jenna dive into their mutual love for cookbooks, discuss the enduring charm of print in a digital world, and explore the evolving landscape of cookbook publishing, from celebrity chefs to everyday cooks and influencers.Jenna shares insights from her career, talks about the resurgence and diversity of cookbooks, and lets us in on what it's like to balance her editorial roles at Real Simple and her Substack. They chat about memorable cookbooks from childhood, the pressure (and freedom) of home cooking, and the unique joys of discovering new recipes and makers. Whether you're a cookbook collector, home cook, or just love a good food story, this episode is packed with inspiration, nostalgia, and plenty of practical wisdom. So grab your favorite cookbook, get comfy, and join us for a delicious discussion!FULL EPISODE TRANSCRIPT FOLLOWS:Stephanie Hansen:Hello, everybody, and welcome to @DishingwithStephaniesDish, the podcast where we talk to people that are obsessed with food, cookbooks, and all things in the food space. And today, I'm speaking with Jenna Helwig, and I kinda came across her mostly on Substack, which I think maybe will make her be surprised. I found her as the creator of the cookbookery collective cookbook newsletter, and I was like, hey. You're into cookbooks. I'm into cookbooks. Let's talk about cookbooks. And we got the call set up, and then she said, oh, and by the way, I am the food director of Real Simple magazine. And I was like, oh, just that small detail that I literally did not even know about you.I'm so embarrassed. Welcome to the program.Jenna Helwig:Thank you so much. Thanks for having me. And I'm thrilled that you found me through the substack because that's a newish thing for me, and I love that, you know, people are reading it.Stephanie Hansen:Yes. And I was so like, I'm just obsessed with cookbooks, and I am a cookbook writer. I'm on my second book that's coming up, and I read a lot about trying to get published and different points of view of cookbooks. And we have quite a few good cookbook authors that hail from the Midwest in the Twin Cities here. And you had, I think, done an interview with my friend Zoe from Zoey Bakes, which probably is how I found out about you.Jenna Helwig:That is probably right. Yes. Zoey. Also, I think of Amy Theilan. I know she's not right there, but she's, you know, in the vicinity. Right? So yeah. For sure. And Pinch of Yum, aren't they based in Minneapolis? So yeah.Jenna Helwig:They are. A good a good food thing going.Stephanie Hansen:Yes. And the Food Dolls just published their book. They have, like, 8,000,000 followers.Jenna Helwig:Amazing. I guess I've been through that interview. Yeah. And who is that?Stephanie Hansen:Sarah Kiefer, do you know her?Jenna Helwig:Oh, yes. Of course. Her cookies, baked goods. Yeah.Stephanie Hansen:Yeah. We are all from, the Twin Cities, and most of them have, like, specialty angles. Like, I am just a home cook, so that's sort of my point of view on the Midwest. But it has been a really great market to be in. And one of the things that I started a radio show about seventeen years ago, so we've talked a lot of these people along the way. And right when we started the radio show, you know, Facebook and Instagram were launching, and it's been such an interesting trajectory to see cookbook authors in particular. And, like, everyone's like, oh, print is dead. Like, magazines are dead.Publications are dead. And yet, you know, cookbooks are, in some respects, doing better than ever.Jenna Helwig:Yeah. I agree. I feel like they are thriving. I also feel like, you know, at least for me personally, and I do notice this though with a lot of other people that we are on our screens all the time, and we're kinda tired of it. So whether it's a cookbook or even a print magazine, like, there's just something so lovely about turning pages, just, like, shutting out everything else. No other notifications are popping up on your screen. So print is very special.Stephanie Hansen:Yeah. And it feels like you can have, like, personal one on one time with it because you can set your phone down and really immerse yourself in the story.Jenna Helwig:Yes. Exactly. We all need more of that.Stephanie Hansen:I think so. My food magazines too, you mentioned that you're the food director of Real Simple, and you guys are having your twenty fifth anniversary. Yes. And I literally before you sent me that text, I was, like, reading it. And I'm a subscriber, so I'm gonna hold up my copy here. Because I really I love food print too. I worked in the newspaper business, and I'm kind of a tactile print person also. And you had a really cool feature this month about what's the best takeaway you've ever gotten from Real Simple because you guys are in your 25th birthday. So I thought I'd ask you what your best takeaway is.Jenna Helwig:Oh my gosh. That's such a hard question. Alright. I I'm sure it's going to be food related, and I'm kinda gonna cheat and pick something from that month. I worked with Molly Ye on the beautiful birthday cake that's on the cover. And, you know, one of the things she did that I feel like I've used in other in other applications, but never for frosting, was she used instead of food coloring, freeze dried raspberry powder to make the beautiful pink frosting. And I just hadn't done that before, and it was so easy and such a kind of natural way to make something look so lovely.Stephanie Hansen:Yeah. That's funny because, yeah, and the cake, it's a it's a lemon poppy seed cake, and then it has like a a raspberry pink frosting on the outside and then raspberry jam on the inside. It really it also gives you a little bit of that raspberry flavor in the frosting, but it's not like super wet like it would be if you used real raspberries or also, like, super overly sweet if you used just jam.Jenna Helwig:You know what? That is exactly right because it lends that little bit of tartness to it too, and so it's just such a nicely balanced frosting.Stephanie Hansen:So you are a cookbook writer yourself.Jenna Helwig:Mhmm.Stephanie Hansen:I'm forgetting the name of your books. It's Minute Dinners or Dinner andJenna Helwig:“Bare Minimum Dinners.” The most Bare minimum. Yes. “Bare Minimum Dinners”. Stephanie Hansen:I'm all for that. And you've had, a number of cookbooks, I think. Aren't you? Like, you've had a few more of that too.Jenna Helwig:Yes. So I've written five books. Three of them were more in the, like, family baby toddler space. I used to be the food editor at Parents Magazine. Sure. And so that was really how I kind of got into cookbook writing. I started with real baby food and then wrote one called baby led feeding. And I will say that is by far my best selling cookbook.Jenna Helwig:You know, it's still something we actually did a reissue a couple of years ago, so I did an updated version. It's still something that parents are finding, and that just makes me so happy.Stephanie Hansen:My neighbor who just had a baby, she's gonna be two, was obsessed with that book because I just she knows I write cookbooks, and I film a TV show in my house too. So I'm always bringing them food. And when she first had the baby, she showed it to me, and she was like, have you ever heard of this book?Jenna Helwig:And it was yours. Oh my gosh. That's amazing. Well, that's so great. I'm I that's a really hard time of life as I you know, just, like, trying to figure out no one really tells you how to feed your baby, which is strange. And so I think anything that I could do to make it just less stressful, that was always my goal with those books.Stephanie Hansen:And I think that there's so much to be said about just getting dinner on the table. Like, it's almost a political act these days just to, like, be working, be taking care of your mental health, be worrying about your social time with your kids, your family, your family, aging parents, and then all of a sudden every day someone is supposed to, like, be putting all these elaborate meals on the table, like, sometimes just even surviving a day without the food, and then you have this whole other stressor on top of it.Jenna Helwig:I could not agree more. I mean, which is why I thought of bare minimum dinners. Like, it's this idea, and we do this also in real simple. You know, it's very similar. They're like I call fussy the f word. I'm like, nothing fussy, you know, especially when we're talking about recipes in the magazine. Skip the garnish. Like, you know, there's you're not putting on a show for anyone.You know? Just do what you can. That's really you know? But is it better or good is better than perfect. Done is better than perfect. Just get it done.Stephanie Hansen:And some people, like, because they feel like they're trying to live up to something in a Instagram photo, it prevents them from having a dinner party or, making food for a neighbor because maybe it's, like, not good enough. You know, just the sheer act of eating and providing food for your family, whoever your family looks like, or even just for yourself, you are gonna eat better. You're gonna have more control over what you eat. I have eaten at a million restaurants in my life, and I just find that I always feel so much better when I'm cooking at home.Jenna Helwig:I agree. I love to go out to eat. However, then if if I do that too much, I'm like, okay. I just need to reset at home. And, you know, I've also noticed that in some cookbooks, there has been this trend towards the food not being overly styled or the author doing that themselves and thinking about, like, Julia Tershen with her last book. You know, she photographed that herself, and the food looks great, but also real.Like, you could do it. And, also the book Chinese Enough that I just featured in Cookbookery Collective. You know, those recipes just don't feel like nitpicked to death. You know? They're just very naturalStephanie Hansen:looking. I feel like we might see more of that. I photographed my own book, but it was simply out of necessity because I didn't have $20 to pay someone. So I said to the publisher, well, if my Instagram's okay, I'm gonna do, like, similar to that. Is that okay? And they were like, sure. Oh, great. As we look at cookbooks as a genre, things have changed a lot because it used to be that you were a professional chef or you were a restaurant chef and you were writing about your restaurant or you were a small group of people that were super experienced in cooking, and maybe you had, you know, 10 books that you were writing in the different genres. You did vegetarian and gluten free and then dairy free.Now, like, the cookbook space is really kind of being taken up by regular people or influencers in a lot of respects. Does that, open the door for more excitement or is it sometimes do you worry that maybe the books aren't as good? Oh,Jenna Helwig:Oh, that's a tough question. I think that anything that gets people cooking is good. So I am you know, if the it is someone without a lot of cooking experience who has a book, but it still excites people to get into the kitchen, fantastic. So that's really my main goal. I do think, you know, where I am in my life, like, I really wanna learn something new from a cookbook. So that's what I personally am looking for, but there are cooks of all different, you know, ability levels and experience levels. So I think that having a variety of cookbooks that can reach everyone where they are is probably the answer.Stephanie Hansen:There is so much diversity too in cookbooks now. Like, the no offense to the old beautiful Asian cookbooks that you would get, but, you know, you didn't really feel like you could make a lot of the things out of there because maybe you didn't have the ingredients or you weren't familiar with technique. The the more recent diversity in cookbooks, it feels like you can actually make some of these things.Jenna Helwig:Well, I think that's right. Some of the things do feel more accessible. And, also, we just have access to so many more ingredients now, which is amazing. Just even at, like, regular grocery stores. My parents live in Colorado and, like, in the suburbs, and I was, you know, just driving by where I used to live. And there was an H Mart, you know, which I like, my jaw just, like, fell on the floor. There's no H Mart there when I was growing up. So the fact that I could have had access to all of those ingredients, and now the people who live in Broomfield, Colorado do is a miracle.Stephanie Hansen:That's so funny because I'm actually reading crying in H Mart right now for my book club, and it's just a delightful memoir about a woman who's experiencing the loss of her mother through the Korean cooking and heritage that she had growing up, and it's really a delightful book. It's so good. When you are thinking of what you wanna write about for your substack, because I'm in some ways, I'm surprised that you still find this topic and this genre interesting after having worked at Real Simple for five years because I've I it's almost like feels like is it too much of the food, but it it really is steeped in you. And how do you pick, like, what you wanna feature on your Substack versus what would maybe be a potential something in the magazine down the road, or is it just all the love and all of the same?Jenna Helwig:So I for real simple, you know, obviously, I get to kind of put a lot of myself into there and, you know, kind of direct that coverage, you know, pitch what I think we should cover. But I'm always doing that through the lens of our audience. You know? What and I she's usually a she. You know? What does she want? How much time does she have? What's gonna make make her life easier? So I really hyper focus on that. And a lot of it does kind of mirror my life because I am, you know, kind of similar to the real simple reader, but that's primary. I feel like with the substack, I can just do whatever I want. It's really, like, the books and the authors that speak to the me the most. It's nice to kind of have that, you know, freedom even if it's something that maybe we wouldn't cover in the magazine or might be a little more obscure.Jenna Helwig:You know? It's just fun to be able to follow my passions and my interest. And I do love food, and I really love cookbooks. So it's it's funny that I spend even extra time with them, but it really makes me so happy.Stephanie Hansen:I am hoping that in substack's evolution that we get more information about who our readers are. Because when you're, like, at a magazine, you know, you have a deep dive in your target market and the radio show, they know exactly who your p ones are. In Substack, you have followers, but you don't exactly know that much about them except basically where they come from.Jenna Helwig:That is such a good point, and I'm sure you also know so much more about this than me. I'm still I'm such a newbie. I've been a Substack subscriber for a long time. But now I just, you know, launched this, you know, like, over a month just over a month ago, and so I'm still figuring out all the analytics and everything. But I agree that that would be super helpful just to know more. Like and I'm I've also been thinking, and maybe you've done this. Like, have you done surveys of your audience, your subscribers? Yeah. And, also, like, people don't love to fill them all out. Jenna Helwig:I love surveys.Stephanie Hansen:See, I do too, but that's probably because we're, like, the publishing types. Right? So I did a survey, and it kind of mirrored what I thought from an age perspective, but I didn't get much more details than that. K. So I think if I was gonna give Substack advice, and maybe they'll ask me someday. Who knows? Mhmm. That it would be to help us understand who those markets are more because it does help you frame who you're writing for. As you look at the the newsletter, are you going to continue to speak to authors? Will you ever do recipes on your own like you've been in that space? Jenna Helwig:So I don't think I will do recipes on my own. I feel like, you know, when I have ideas for, new dishes or new, you know, like, stories. I kind of direct those to Real Simple. And I've done a lot you know, I've done all those cookbooks. So I sort of feel like the world maybe doesn't need more recipes from me. You know? I'm I'm very interested in what other people have to say. I think that I love doing these author interviews or just the interviews with other people in the cookbook community. Like, recently interviewed the woman who started Instagram's oldest cookbook club.And so she was fascinating. Oh, great. Yes. And there was such a good response to that. I'm interested in talking to people in cookbook publishing. So just really kind of anyone in that community. I I think there might be room later for more, like, reported stories.Stephanie Hansen:Yeah.Jenna Helwig:You know? That so not interviews, but, like, on a certain topic, like book design or titles or spines. I don't know. But, but I I don't think it's gonna be recipes for me. We'll see.Stephanie Hansen:It is interesting. You asked, the woman with the cookbook collection how she organized her collection, and she said by, type of food or genre. But then there's other people that I know that organize it by color.Jenna Helwig:I do that.Stephanie Hansen:Okay. And and it looks so cool. Like, when you have a huge collection, it just it looks so cool on the shelves. But I was like, oh, that would be so hard because unless you remember the color of the cookbook, how could you find it?Jenna Helwig:Yeah. You know, I will say so I live in Brooklyn, New York in a not huge apartment. So I first of all, everything has to look as tidy as possible, and color colors help with that. And I really only have room for about 250 books as opposed to, like, Deborah was saying, she has 2,000 Yeah.Stephanie Hansen:It was crazy. Thousand.Jenna Helwig:So jealous. But so somehow in my mind, I know what the color is. I don't know how to say it, but IStephanie Hansen:don't know how to catalog it. Purple one.Jenna Helwig:Yeah. So if I had more, maybe that wouldn't work.Stephanie Hansen:Yeah. Well and you okay. So you live in Brooklyn. That is such an amazing food community. Yes. And you just have so many great makers. And I do find a lot of good makers in Real Simple, like people making new artisanal products, and I had a podcast about that for a long time. That is really like, when you feel like you've discovered something that someone turns you onto and it's great, That's, like, one of my favorite discoveries about being involved in the food business, and I feel that way about cookbooks too.Jenna Helwig:Absolutely. And I think that when it comes to Real Simple, that's really one of the things that people come to us for. They trust our recommendations, you know, and things that we've discovered. And I feel like that is especially true with our holiday gift guide Yes. Which, you know, is, like, pages and pages every year. We spend months on it, you know, finding things, testing things. And believe it or not, I'm gonna be starting that again soon. But, yes, I I think that that it's such a privilege to be finding these new things and sharing them, and I think we really do get good feedback from them.Stephanie Hansen:Do you get to travel a lot around the country? OrJenna Helwig:Yeah. I mean, you know, there are certainly trips that I am taking for like, I went out to Expo West recently. Do you know that? It's a big, huge, like, food trade show in Anaheim and, went and met with a bunch of different brands, saw what was going on, what was new. So I try to take as many opportunities for travel as possible. I really love to just be out and about.Stephanie Hansen:Did you run across, at that show two gals? They have a product called Maza Chutney.Jenna Helwig:Okay. I was literally just talking to someone about this today. In fact, I was I sent a photo to my executive editor because, yes, I did meet them, and then I was at the Cherry Bomb Jubilee Yes.Stephanie Hansen:And they sampled there.Jenna Helwig:Days ago. Yes. And they sampled there, and I actually got a couple bottles. I was like, can I take that? And they let me. And so I was just I made some eggs for lunch today, and I put the cilantro chutney on top. It was so good. And I was, yeah, just telling one of my colleagues about it. So funny.Stephanie Hansen:I produce culinary markets in the Twin Cities, and they were one of the first makers that I met when I started doing this. And I was just like, oh, those those girls are onto something, and it's a family business. Their story is so great.Jenna Helwig:The branding is amazing Yep. And the food tastes great. Are they from there?Stephanie Hansen:Yeah. From the Twin Cities. Wow. They've just developed to, like a lentil spread. That's a like a hummus, but with lentils and also super flavorful and delicious. So watch for that because that's a brand new product line that they just are launching. But, yeah, weird coincidence, but Oh, funny. Yeah.Great product. When you can you can you remember your actual first cookbook that you got?Jenna Helwig:Oh, okay. So I don't I know it was a Betty Crocker, like, cooking or baking for kids book. I am not I think it was baking. I actually was trying to find the cover recently, just, like, Google search, and I couldn't. But I think that's what it was. Do you have one?Stephanie Hansen:Well, I mean, I have a few vintage.Jenna Helwig:I kinda select Yeah. It wasn't that one because it was for kids book, but I love that. It was like baking for kids or something.Stephanie Hansen:Yeah. And then did it have, did it have, like, wiener roll ups in it?Jenna Helwig:Oh my god. Maybe. The thing I remember the most were little English muffin pizzas or something like that. I remember my brother and I making those over and over.Stephanie Hansen:It I think it also had these, like, clown cupcakes.Jenna Helwig:That also sounds familiar. And maybe like cat cupcakes?Stephanie Hansen:Yes. Oh, so funny. Every year, we do a cookbook swap, and it's a super fun event. And people come and bring books that they no longer want or use, and we kinda sort them loosely in this huge room. And then we say go, and everybody, like, runs in. And however many books you bought or brought, you get to roughly take the same amount out, but you don't have to. But it's been fascinating, the books that people bring. And, I mean, I there's, like, a New York Times 1973 edition that has this recipe in it that's only in that book that's for a lamb ragu.Stephanie Hansen:And every year, I see that book come by, and I, like, pick the woman who's probably, like, twenty, twenty four. And I like press this book into her hands and I'm like, you need to have this book and you need to make the recipe on page one twenty one. And it's like three times it's happened and then they'll email me and they're like, I would have never found that recipe without you. It's such a great fun event.Jenna Helwig:That sounds wonderful. I love that idea.Stephanie Hansen:Yeah. It is really fun, and we get a lot of, like, boxes of people's recipe cards that were, like, someone's grandma's. And my radio partner and I always sort of move that stuff to the side, And then we keep it for a year and, like, go through it and look at it, and then we bring it back the next year. We've been doing this for, like, ten years. So it's been so fun to see what, like, really are in people's collections and what they get rid of. And, I mean, how many peanut butter blossom recipes there are in the world.Jenna Helwig:You know what? The world needs more peanut butter blossoms. Delicious.Stephanie Hansen:Yeah. Always delicious and always tasty. Well, it has been super fun to chat with you. I want people to follow your Substack. It is the Cookbookery Collective Cookbook newsletter, and we are with Jenna Helwig. And I'm just really appreciative for your time today. Congratulations on your twenty fifth anniversary with Real Simple. That's fun too.Jenna Helwig:Thank you so much. It's been a real pleasure to talk to you.Stephanie Hansen:Yes. Absolutely. Thanks, Jenna. Mhmm. Bye bye.Jenna Helwig: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

Can we all make a pact? Can we just opt out of situationships as it seems like a lot of people are starting to do? We're discussing why situationships happen, why people won't commit, and how they actually destroy our self-esteem causing small cuts of rejection over and over (instead of just getting our answer or ripping that bandaid off!) Whether you're currently in a situationship or avoiding them like the plague, this #brunchtalk will leave you inspired to ask for more out of your love life. Enjoy!Take the Dating Archetypes quiz now: https://howtobedateable.com/HOW TO BE DATEABLE IS OUT! Order now: https://howtobedateable.com/Follow us @dateablepodcast, @juliekrafchick and @nonplatonic. Check out our website for more content. Also listen to our other podcast Exit Interview available on Apple Podcasts, Spotify, or wherever you get your podcasts.WE WROTE A BOOK! HOW TO BE DATEABLE (Simon & Schuster, Jan 2025) is available now: https://howtobedateable.com/Our Sponsors:* Armoire: Get 50% off your first month of clothing rentals (up to $125 off) by visiting https://www.armoire.style and using the code DATEABLE* Armoire: Get 50% off your first month of clothing rentals (up to $125 off) by visiting https://www.armoire.style and using the code DATEABLE* Avocado Green Mattress: Save 10% on certified organic mattresses at https://avocadogreenmattress.com* Blueland: Get 15% off Blueland Cleaning supplies at https://blueland.com/DATEABLE with the code DATEABLE* Happy Mammoth: Take the Free Quiz & Get 15% off, sitewide, on your first purchase at happymammoth.com with the code DATEABLE* Quince: Go to https://quince.com/dateable for free shipping and 365 day returns. * SKIMS: Shop SKIMS Ultimate Bra Collection and more at SKIMS.com and SKIMS LA Flagship on Sunset BlvdSupport this podcast at — https://redcircle.com/dateable-podcast/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

What do you do when your social media strategy is no longer working for you? Firstly - you're not alone! This happens to so many business owners and this is exactly what I'm gonna be unpacking in today's episode of the Dishing Up Digital podcast. Some Takeaways: You are going to have to pivot your social media strategy. Your bio is hot real estate. You need to be so repetitive in your messaging. Sometimes you can't have it all with every single post. Don't let self-doubt take control during launches. Your strategy is gonna change over time. If you have the time, please could you rate and review this podcast or subscribe to it. It really helps us to continue making this free content for you and we just generally appreciate that you would do this for us! Have a great week guys!Ellen xx This episode is sponsored by Trello. Sign up for Trello HERE - it's free to get started! ~~~ Want to get more Ellen or Work with her and her team? Join the Dishing up Digital School: https://www.dishingupdigital.com/courses Ellen's Instagram Page: https://www.instagram.com/ellenmackenziee/ Mackenzie Studios Instagram Page: https://www.instagram.com/mackenziestudios.nz/ Ellen on TikTok: https://www.tiktok.com/@ellenmackenzieee?lang=en Ellen on YouTube: https://www.youtube.com/@EllenandTara/videos Buy Ellen's Book: https://www.ellenmackenzie.com/book

Dishing about what we are watching: The Residence, Got to Get Out, Pop the Balloon…Ally and Katie on F'ing Nick Viall… RHOBH, Summerhouse and the conclusion of Denise Richard's show Get 20% off Leonor Greyl products by going to Leonorgreyl-usa.com and using code DWD20 at checkout! Follow us on Instagram, YouTube and Tiktok…leave us reviews at Apple and Spotify (5* please!) email us at dameswhodishpodcast@gmail.com

White Lotus Finale, Dishing on shows that are coming soon: Sister Wives, The Valley, Love Hotel and Next Gen NYC…and Dying for Sex podcast. The Baldwins, RHOA and Married to Medicine Get 20% off Leonor Greyl products by going to Leonorgreyl-usa.com and using code DWD20 at checkout! Follow us on Instagram, YouTube and Tiktok…leave us reviews at Apple and Spotify (5* please!) email us at dameswhodishpodcast@gmail.com

If you're anything like us, we've been obsessed with The White Lotus as we head into the big finale. So much that we've decided to analyze the relationship patterns of all the major characters....with our dating archetypes of course! We also talk about girl (or guy) code around hooking up with someone your friend was kind of into or you suggested they get with (i.e the Jaclyn to Laurie saga) and what's right/wrong/or can be read to interpret differently. And of course when you do actually hook up with the guy and immediately after you're like WTF..enjoy!FYI: May be some spoilers on The White Lotus if you aren't up to date (before the season finale)Take the Dating Archetypes quiz now: https://howtobedateable.com/HOW TO BE DATEABLE IS OUT! Order now: https://howtobedateable.com/Follow us @dateablepodcast, @juliekrafchick and @nonplatonic. Check out our website for more content. Also listen to our other podcast Exit Interview available on Apple Podcasts, Spotify, or wherever you get your podcasts.WE WROTE A BOOK! HOW TO BE DATEABLE (Simon & Schuster, Jan 2025) is available now: https://howtobedateable.com/Our Sponsors:* Armoire: Get 50% off your first month of clothing rentals (up to $125 off) by visiting https://www.armoire.style and using the code DATEABLE* Avocado Green Mattress: Save 10% on certified organic mattresses at https://avocadogreenmattress.com* Blueland: Get 15% off Blueland Cleaning supplies at https://blueland.com/DATEABLE with the code DATEABLE* Happy Mammoth: Take the Free Quiz & Get 15% off, sitewide, on your first purchase at happymammoth.com with the code DATEABLE* Quince: Go to https://quince.com/dateable for free shipping and 365 day returns. * SKIMS: Shop SKIMS Ultimate Bra Collection and more at SKIMS.com and SKIMS LA Flagship on Sunset BlvdSupport this podcast at — https://redcircle.com/dateable-podcast/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

"This episode is your permission slip to not have it all figured out" In this episode I'm chatting about jumping in to your new venture without having all your t's crossed and i's dotted. Sometimes it's something that you just need to do! I'll speak from personal experience, and we'll also do a mini case study on Meghan Markle's latest business ventures. A few takeaways from this episode: Building a business requires taking small steps. Mistakes are part of the learning process. You can refine and improve your work over time. Trust yourself to figure things out along the way. Big ideas can be intimidating; start small. If you have the time, please could you rate and review this podcast or subscribe to it. It really helps us to continue making this free content for you and we just generally appreciate that you would do this for us! Have a great week guys!Ellen xx This episode is sponsored by Trello. Sign up for Trello HERE - it's free to get started! ~~~ Mentioned in today's episode: Book recommendation: The Perfectionists Guide to Losing Control - by Katherine Morgan Schafler Want to get more Ellen or Work with her and her team? Join the Dishing up Digital School: https://www.dishingupdigital.com/courses Ellen's Instagram Page: https://www.instagram.com/ellenmackenziee/ Mackenzie Studios Instagram Page: https://www.instagram.com/mackenziestudios.nz/ Ellen on TikTok: https://www.tiktok.com/@ellenmackenzieee?lang=en Ellen on YouTube: https://www.youtube.com/@EllenandTara/videos Buy Ellen's Book: https://www.ellenmackenzie.com/book

Loopy after their podcast conference in Chi-town, the boys chat about “real” reality TV moments, the ineffable wonder that is Carrie Coon, and why everybody should just go to the damn art museum. --- Share the gift of gay all year round! https://www.patreon.com/RealityGays/gift JOIN RealityGays+ for exclusive content  + Patreon  https://www.patreon.com/RealityGays or  + Supercast  https://realitygaysmulti.supercast.com/  + Apple Subscriptions https://podcasts.apple.com/us/podcast/reality-gays-with-mattie-and-poodle/id1477555097  To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Welcome to another exciting episode of "Dishing with Stephanies Dish." In this episode, I am joined by my fellow travel enthusiast, Michael Kenney from Defined Destinations, as we dive into the world of adventurous group travel. Fresh from their trips to Croatia and Asia, they're setting their sights on a new journey to Sicily, Italy. Whether you're a seasoned traveler or a wanderlust-driven explorer, you'll discover the unique experiences that Sicily promises, from breathtaking historic cities to mesmerizing volcanoes and, of course, delectable Italian cuisine. Join Stephanie and the Michaels for a delightful conversation about the joys of traveling with a group, the thrill of meeting new people, and the authentic charm that awaits in Sicily. Whether you're considering joining their next adventure or simply living vicariously through their tales, this episode offers a captivating glimpse into the magic of defined destinations. Let the journey begin!Stephanie Hansen:Hello, everybody. Welcome to the podcast, Dishing with Stephanie's Dish. I hope you're doing great today. I am here with my friend, Michael Kenney, and Michael and I have been traveling together a couple years now. Right, Michael?Michael Kenney:Yeah. We've had, two trips under our belt. So it's, a trip to Croatia and, just recently that Cambodia Vietnam trip. So we've been we've been putting some miles down, Stephanie.Stephanie Hansen:I actually actually was somewhere last night and ran into someone from our trip, and we were comparing our bracelets from when we met the Buddhist monk because both of us still have ours on. Yes.Michael Kenney:Mine, like, just kinda fell apart.Stephanie Hansen:It was such a Oh,Michael Kenney:I woke up in the sun.Stephanie Hansen:Trip. Yes. I'm I'm gonna keep it on as long as I can. It was such a life changing trip. Asia was somewhere that I'd always wanted to go and really didn't have the confidence to do it by myself. So you gave me confidence. Going with other people gave me confidence, and we ended up having such a great time. Pretty good.Stephanie Hansen:I have had another great trip with you. We went to Croatia, and that was an awesome trip. We were on kind of like an exclusive private yacht with, Stan, our tour guide, who was probably one of the best tour guides ever.Michael Kenney:For sure.Stephanie Hansen:And you're going back there to Croatia this summer, aren't you?Michael Kenney:Yeah. Personally, I'm not. I'm gonna have somebody else. I'm a little envious because, yeah, that that trip was straight out of a dream. And, you and your, listeners, followers, they were so much fun.Stephanie Hansen:So Yeah. We did have a good time.Michael Kenney:Yeah. It was great.Stephanie Hansen:So I wanted to podcast with you because people ask me all the time about these trips and, like, how it works and what we do and, you know, like, are you, like, checking people's passports? I'm like, no. Silly. I'm not. But we have a trip coming up to Sicily, a taste of Sicily, which you have so sweetly on your your background there. That's smart. October 14 through the twenty second. And our final payments, I think, are due in June. So we're kind of in the hunt for getting everybody signed up and confirmed.And I wanted to talk with you. I've been to Italy a lot, actually, but I've never been to Sicily. So I'm excited about what that area is gonna be like and you've been. So I thought, alright. Let's just talk a little bit about this and get to know a little bit about how these trips work. So, I like to do trips with people because I like to travel with others. And people always ask me, well, are they food trips? Yes. They are food.Like, we eat food. We enjoy food. We talk about food, but it isn't, like, exclusively a food trip. We know that when you're going to some of these historic destinations that you also wanna see some of the beautiful sites. So we try to mix in some food things like special tastings, special wine events, or special dinners, but we also wanna give you some time to explore the region on your own so that you can go to the restaurants that really appeal to you. And, you know, when you're going with the group, sometimes it's not easy to go to some of these really exclusive special places because you have a larger group. Our group on a trip like this would be, what, would you say, like, less than, like, 26 probably?Michael Kenney:Yeah. It this group size will be anywhere from 20 to 30 maximum on this trip. So it's a real nice, you know, size group for sure.Stephanie Hansen:And you've been to Sicily before. When was the last time you went?Michael Kenney:I was with a group two years ago in Sicily. So I've been there three other times. So just most recently, just two years ago.Stephanie Hansen:And you and I like, I kinda gave you my short list of places. And you asked me about Sicily, and I was like, oh, well, I don't know. I've never really thought about that. And you were like, oh my gosh. It's one of your favorite places in Italy. So tell me what it is that you love about Sicily in particular.Michael Kenney:Yeah. No. That that that's a great question. You already mentioned you've been to Italy several times, and we get a lot of people that have been to Italy. And they're like, alright. I've already done that. Or maybe you haven't, you know, seen the the Colosseum and Venice and things like that. Sicily is is Italian, but it's an island in the middle of the Mediterranean.Michael Kenney:So it's just it's it's it's similar, but it's different. I think everything is elevated. Their food, their sites. I mean, the history has a whole Greek, northern the Arabs. It's a Spanish influence in Normans. They've all kinda come to this island in the middle of the the Mediterranean and put, like, their best foods, their their best everything. And it's kinda mixes and makes a Sicilian dish, which is really cool. So it's it's similar, yes, with their pastas and things like that in Mainland Europe, but it's it's a different notch.Michael Kenney:I think it's above, regular standard Italian food. It's just the flavors, the the spices, everything like that is just it's so good. And that's just the food side of it. And then, of course, I already mentioned with with the Greeks in the Spanish and the Normans, they have their own architectures that they brought, a mix of different languages. So you really feel like you're in a whole another country. It says in Italy, but the Sicilians say we're Sicilian first, then we're Italian.Stephanie Hansen:That's funny.Michael Kenney:So it's it's really so different, of an experience on that end. And I even have, a couple of friends going on this trip, and they've never been to Europe before. And they're saying, hey. We're we're gonna join you on this trip because it sounds lovely, but we've never been to Europe. We've never seen the Colosseum, things like that. Like, is this a good trip for us to take? I go, for sure it is. I mean, you don't have these, you know, the Leaning Tower Of Pisa, but once you get get to these places, you'll say, oh my gosh. I mean, a church that's, a thousand years old, or the little villages that are, you know, 500 years old and just oozing with this with charm.So you're really, having this real great Italian Sicilian experience, but maybe not knowing the sites, but it'll kinda resonate even better when you come back and tell your stories. It's just a beautiful, beautiful trip.Stephanie Hansen:And I think, you know, I've been to Rome. I've been to a lot of the little Italian islands on sailing trips with my husband. And we've been to Naples. We've been to Venice. We've been all over, really. And each of Italy has its own uniqueness, but the islands themselves are just something different because you really did get a lot of influences of people coming through and the trading that happened. And they also weren't as involved in the wars because they were sort of moving to the mainland. So you get a lot of different preservation possibilities, and the culture just held up because they weren't impacted by the wars in the same way.Michael Kenney:Exactly. And I think even early on, Sicilians were were very poor as well. So a lot of things just really, held. So they didn't, you know, knock down buildings and build new skyscrapers, things like that. It's like you're being, on the set of The Godfather, which was filmed there too, part of it at least. And, it was, like, set in time, and you're going there and just really experiencing the the feel, the taste, the smell, even you could call, like, the grit of, like, Palermo. I mean, it has this edge to it in a sense, like, this is a real living city. It sound like all spruced up to be perfect, like, on a set, but that's what makes it so so fantastic.It it's it's real. And I don't think you always get that experience that you're in in Central Rome, and they they, you know, it's all beautiful up. Again Palermo and all these cities that will visit are extremely beautiful but it has it's just a different edge to it and every group that I've ever been there with Stephanie if they've come back and said wow this is a dream. Not just the food, the sites, the experiences, the people. The people are real. They're they're fabulous. So it's it's a real real, just an amazing immersion, if you will, to Sicily.Stephanie Hansen:One of the things that people ask me about too, and I'll be honest with you. I'm not really, like, someone that you would think of as a group traveler. I like a certain amount of, alone time. I don't love to have every single thing coordinated for me. My husband, as you know, is a big adventurer and explorer. He's always the first one to do anything crazy on these trips. But it having a group is it's so nice when it's a smaller group like this because you do get to meet new people. You do get to create a community amongst your travelers.And I'll tell you, my friend Laurie Bargini that went on our Asia trip with us, she was very she's a big traveler too, and she was like, I don't know about this group thing. I was like, just give it a try. Like, Asia's a good one to test it out because it's probably a destination you wouldn't go alone. And she signed up right away for Sicily. She was like, I loved the group elements because when I wanted to, I had a group of friends and it was fun and we could hang out together and do fun things, but also when I wanted to be alone, I could do that too. It she thought it added a whole another layer to the travel experience than you just get either with you and your spouse or you and your friends because you have this whole other dynamic of people that for the most part is pretty great.Michael Kenney:Yeah. I know. And I and that's great. And Laurie was great. I'm glad she signed up because on the flight back from Asia, she sat next to me on the flight, and that's a seventeen hour flight. And if she wants to go back, then that that that's great.Stephanie Hansen:Yeah. It's good. Well, you know she talked to you the whole time probably.Michael Kenney:No. I tried to again, maybe it's like the group element. You know, have time on, time off. So I'm glad that was brought up. And I've been doing group tours for twenty eight years now, which I I I can't believe. And I I first started getting into tourism because I wanted to see sites. I'm like, I know I can't pay for it, so I need to be a tour guide and and going from that. I didn't realize the whole experience and having shared experiences with others was gonna be my highlight.And to this day, that's my favorite part is going to meet people that I've never met before and going having these shared experiences with. And and sometimes, you know, you build friends for a lifetime off of that.Michael Kinney:I think especially our last group too, we we really, built that with several of the the travelers, which is great. So and I so if you're hesitant, like, well, I'd like to this trip sounds great or any of our trips, but I am kind of worried about that. We really try to balance all our tours out. It's it's it's imperative that we have that balance of, some of the group time to have these, shared experiences to leisure time so that you can go and have your own adventures. And that is so crucial to all of our trips. That's why our hotels, and we can talk about that later, are centrally located. So once we go out and do, say, our city tour, our our our food tour in Palermo and walking around, you'll have, like, the remainder of the day to go explore on your own or some of those new friends that you met. Maybe you can go out and have a glass of wine with them.But again, it's all about that balance. And we each and every itinerary that we put together, we really work on making sure we have that balance in in the trips itself. Because I think that is the success of it. So we don't pack the days all day long on, like, seeing this, this, and this. We give you the nice highlights, and we'll have some other fun inclusions. But again, each place that we go to centrally located hotels, we have that free time too. So you can do your own thing or jump on with a group that you've met and have cocktails, Aperol spritzes in the main, Piazza later on. So it it's so fun, but it it really comes back.You register for a trip, but you don't know you're gonna meet some great people. And at at the end of the trip, it's typically these, these people and these, shared experiences come back, and that's where the meaning of the the trip comes in. It's so it's it's so much fun to see them build together.Stephanie Hansen:On each of the trips that I've done with you, we've had solo travelersMichael Kenney:Mhmm.Stephanie Hansen:Which I think people are like, oh, you know, I don't know. I don't have a partner to go with or my friend can't go. And that to me has also been super fun, like the solo travelers and the friends that they've made. And, like, one of the gals I saw from our Asia trip, I saw our friend Annie last night, and she was a solo traveler. Ended up pairing up with Laurie in a room and sharing, actually, actually, which a lot of solo travelers don't wanna share. I get that. But in this case, they both did, and they are like fast friends.Michael Kenney:That I mean, that's that's so much fun to see that. First off, if, you know, we all have it like your maybe your husband or wife or friend they don't want to go but you're like interested in this trip. We get that on all of our trips and we specifically specifically have, several single rooms set aside for those, adventure traveler seekers to have that. So you can pick your own room and go as a single or maybe you want us to to pair you up. We can do that too and get you in contact with another solo traveler like lorian annie did and that typically works out really well too but it's it's I think the like minded people looking for adventures you'll never feel like you're by yourself on any of our trips So, like, oh, I'm a third wheel. Never ever ever. And sometimes that's the best way to travel because you don't have to make sure your traveling partner is having a great time. You only can worry about yourself.Hey. I'm gonna have a great time. And, you know, all of our trip travelers that I've I've ever heard from, they've had a great time going solo, and they meet these like minded people. And, again, all of a sudden, they have friends for a lifetime, like, you know, Lori and Annie did. So if you're you're even thinking about it, like, I'm solo and I'm a little skeptical about going by myself, give us a call. Send us an email. We we can get you your own, room, single, room. They are filling up quick, though.We have a few left, or we can pair you up with somebody too to share that single supplement. But, again, you'll never feel like a third wheel with any of our tours. And this, in addition, just works really, really well for single travelers, and you'll meet some probably good friends on it.Stephanie Hansen:Yeah. And, also, like, ladies, some of you I know, like, getting coming out of relationships or divorce, you wanna do something unique. I have someone in my family who are shall remain nameless, who's gonna be joining us, who wanted to get back to Europe, but she's just not in a relationship status that would work for that as the way she thought it was gonna be. So I was like, come with us. Like, we're gonna have a ball. There's men. There's women. You know, my husband has come on some trips, but others, he hasn't.And Mhmm. It's just there's a great mix of people.Michael Kenney:Yeah. No. It it it it's great. Now this isn't a singles trip, but maybe you can find Giuseppe at the local cafe. You never know. So you never know. So anyway, yeah, it it works great for whatever status you are in life, single, you know, whatever. It these really, really work really nice.And sometimes, like, my brother came, and we shared a room on our the last trip, and he just wanted to kind of have a experience and get away from, you know, what's going on in life over here and just do a reset. And he came back and said, I'm really recharged. And he's kinda like going into he's retired, and he wants to do something else in his, you know, second part of his life. And he he's going after something right now because he he was able to kinda just disconnect Yeah. And then just take it all in and then kinda come back and, like, let's go. So regardless from relationships to job hunting or whatever, sometimes these trips are great. Even if you go solo, that could even be better.Stephanie Hansen:Yeah. Just to get a reset.Can you give us, like, without, like, going into all the detail, like, a high level, not day by day, but just, like, what are the towns we're gonna visit? What are because we're gonna be in, I think, three different areas.Michael Kenney:Yeah. Correct. So if you if you go on our, at definedestinations.com and look at, taste of Sicily Twenty Twenty Five, you can find the day by day, itinerary on that, and you'll get to be able to see through it. But again, it reads like a brochure, and you go through each item. And everything that we mentioned on that, it's, it is included. But the neat thing is we go from the North to the South and then all the way over to the, the East side of the island. So you're really having a great feel for the entire island itself. And, we have three nights in Palermo, and then we have one night in Agrigento, which is at the very southern on the beach, our hotel's right on the beach.You can walk right down there. And even October mid October is a great time to go too because the temperatures are, like, mid seventies, so it's super comfortable. And the water temperature is still pretty nice if you want to jump in. And then we have three nights in Siracoosa. So we we have these, like, kind of, hub and spoke places that we we do our adventures from the but we always come back to our centrally located place. So, anyway, we'll we'll find the Palermo. We have a connection. If you do our included flights, there's no, direct flights from from Minneapolis into Sicily.So we have a connection, on that.Stephanie Hansen:And let me just touch on that because some people want to work with the travel agent to have all of the flight things arranged for them, and that is an option with you. But you also do have options where people can meet you at the destination. So, like, for me, we have a lot of miles that we're always trying to burn up. Yeah. So for us, we book our own airfare so that we can use our miles, and then we sometimes add a few days on at the end, or we might even go to a different destination. With your group travel plans, both of those options are available to people.Michael Kenney:A %. I'm glad you asked that too because, yes, there's people that have miles or if they only wanna stay exclusively with Delta or United or whatever, that's fine. Our trips truly begin and end at at the hotels. With that, we do offer an included group package you can jump on, but the whole group will not be on that flight for sure. It's just an option to do that. And my my team can also, get you, flights separate from that too if you wanted to come early like you said, Stephanie, or stay light. Hey. I wanna go see the Colosseum on this trip.Great. My team can put a pre tour, post tour package together if you want to do that. Or even if you don't want any of our help, that's fine. You can just book our land only. You'll be able to see our group flight numbers on there too so you can kinda coordinate that. But the great thing is that both, airports, in Palermo we fly into, and then we fly out of Catania. They're close to both, towns, so you can easily take an Uber. So it's really pretty easy to get to and from, and that's where the, the the the tour start from.So if you're hesitant, hey. I need to book the group air. Don't worry about that. You don't have to do that by any means. We're happy to help you, on all the other aspects too to to get the airfare, with that. So, yep, we fly into Palermo. We'll settle into our our our three, our centrally located hotel, which is fabulous. Again, remind me that we need to touch on the the hotels too a little bit.Stephanie Hansen:Yep.Michael Kenney:But it's right in the center. We'll do a food tour of one of the local markets. Again, like you mentioned, maybe we have some guests on the trip that could care less about food or wine tastings. It's just a a piece of of our trip. So even if you're, a modest food lover or you only like cornflakes, there's gonna be some fun things to do on this as well. And we find that, you learn a lot about the culture through the food. Yeah. That's the reason we we do part of that too.So it'll be fun regardless. You're going through the markets. You're learning about the foods. Things like that. We go to, the the Cathedral Of Monreali, which, hey. We're seeing another church. We typically don't always do that, but this is really specific. This church is beautiful.It's got, it's it's a massive church built in the twelfth century, and they're famous for all its mosaics. The whole interior, the churches, all these fine mosaics they did almost a thousand years ago. It's unreal. So it's beautiful that we'll be doing that. We'll go to Cefalu, a little, seaside village, which is outside of Palermo a little ways. Maybe you've seen White Lotus. Part of that was filmed there or all parts of the, that, season two was filmed in Sicily. So we'll have a lot of White Lotus moments, as well on that, which which will be a lot of fun.And then from there, we'll be driving after our three nights in, in Palermo. We'll be heading south, crossing the entire, island itself. Absolutely beautiful. Even our coach rides, which aren't a lot, that they're just stunning. And and enjoying the countryside is absolutely beautiful. And we'll be going to that's where Agrigento is, and it feels like you're being stuck in Greece. Like, wow. There's all these Greek ruins, you know, two, three thousand years old.It's like, this is unbelievable. They have some of the better Greek ruins even outside of Athens, which is amazing. So walking through Agrigento, experiencing that, seeing that during the sunset, it's it's it's magical. I use that word a lot, but I think the whole trip really is. And then we we we settle into our hotel right on the beach, which is lovely. And then from there, we'll be going over to Siracusa, which is one of my favorite places ever. My first time I went to Sicily, we didn't go there. And I went back and I said, how do we skip that the first time? Siracoosa is, it's unbelievable.And you've agreed too. We we're staying right in they called it Ortega. That's like the old city of Siracusa. And we're staying right inside the city wall. So our bus will drop our private bus for our group will drop us off, and then we have to walk about ten minutes to our hotel, which is on a small little alleyway. And we'll talk about that later on. But it's a great location that we'll be doing, having different experiences, seeing all the the ruins, walking around at night. It's just beautiful.And from there, we'll be out we'll also be going to see Mount Etna, which is still an active volcano. We'll be on the sides of it. It's unbelievable. All of a sudden, you feel like you're being transported onto the moon. You see the vents and things like that. It's beautiful. And they grow some amazing wines there too on the slopes of it, and we'll be tasting some of those.Stephanie Hansen:That's so cool.Michael Kenney:Yeah. It's it's it's it really is pretty cool, because of that that rich soil just offers great Sicilian wines and the dry and the the elevation. So it it culminates to be really, really good. So, work on your Sicilian, reds. They're they're quite good.Stephanie Hansen:It will be exciting. Yeah.Michael Kenney:No. It it it's great. So I mean, it's it's seven, nights, a nine day trip, in Sicily. You'll have a real good flavor of the city, of all the areas that we visit. So it's it's quite nice. And if you go on the, the website, you'll see all the the inclusions as well. So we include mostly everything that we've talked about. There's really, we don't include all the meals because we want some experiences, for yourself too to go out and go, hey.Michael Kenney:We're gonna go to this little restaurant or whatever. Mhmm. And we have a local guide with us the entire time that will really help, talk about the history, and, you know, what's going on with the people itself, but then just pointing out great restaurants and other little experiences you can doStephanie Hansen:during the free And that's I love that because when we go to some of these places, like, I think I told you my husband is, he's kind of an you know, he's in venture. He always wants to do his own thing. So if we land in a place, he's like, okay. We're gonna take off. We're gonna go do this. We're gonna do that. And, you know, we try to balance, like, doing the group things with also him having his best life and doing some unique, food experiences just on our own. So every everybody gets a little bit of everything.It's a real delightful mix. You've been to Sicily. Now I think this will be, you said, your third time, fourth time?Michael Kenney:Fourth time.Stephanie Hansen:I'm so impressed that you're coming.Michael Kenney:Yeah. I'd well, I can't miss with your groups too. I can't go on all our trips, but this is definitely one I I, notched away because I think, part of me still is in Sicily. There's there's just something about it, and you can't you know, I've been to other parts of Italy plenty of times, and I feel like I'm an Italian, but, there's just something with Sicily. Maybe I meant I meant the grit. I've talked about that. It feels like a real city, real sites, real food, just from the the different markets, the fish markets is just everything seems really authentic.Stephanie Hansen:I love it.Michael Kenney:That's what I really, really love, and I think the guests do too. I'm I'm just envisioning myself walking and through Palermo with my last group, and there was, like, there was music being played in the streets, and people are sitting down and having glasses of wine. There was no festival going on. It was just this this zest for life thatStephanie Hansen:Yeah. The Italians just in general, they stay up late. They eat late. So they have, like, a happy hour kind of at, like, six to seven, and then they go home and get ready to go out for the dinner time in a lot of cases. So they spend a lot of time outdoors, and they like to do it when it's not in the blazing hot sun. So things really there's a great nightlife. People are, out and about into all hours of the evening, which is fun. So I'm just super excited.So if people wanna join us, you said I mean, I know we've got some rooms booked already. Yeah. So are there some rooms left if people wanna book, and what is the timeline that they should be doing that, and how do they do it?Michael Kenney:Yeah. That's a great question. So I said we have about we can handle maximum of 30 people. So we have about seven rooms up, so about 14 people. So if someone calls and say, well, will this be booked up by next week? It probably won't be, but I always tell people, go ahead, put your deposit down, hold the seat on the trip itself. And you just have to go to definedestinations.com. You can book everything right then then and there. It's super simple process.You just put your your information in. You don't need a valid passport right now to to enter that in. But you just go ahead and you fill that out, put your deposit down, at least then you'll you'll have a, a seat held for you. Then you can work on if you wanna get your own air fryer or if you wanna stay earlier, you know, stay after later on the trip itself. You you can do that all right there as well. So it's pretty simple.Stephanie Hansen:And then once you're booked and we know who's coming, we usually try to have a call to kinda give everybody the particulars of that trip. Sometimes depending on our time frame, we try to get together in person. I wasn't able for the last one because I had so many things coming, and I'm not sure what'll happen with this one because I've got the cookbook coming out, in September. But one way or another, we will see each other's faces, and we will get on that plane, and we will arrive together and have a blast. So I'm looking forward to it, and we've got other trips planned. I know we're trying to book another Croatia trip possibly for the following year for the fall and something in the spring. So if you guys have any destinations you wanna check out with me, let me know. I'm always looking for new places to go. You just went to the Galapagos. It sounded like it was amazing.Michael Kenney:Yeah. It that that was, fabulous. I was just doing a site inspection because we're looking about having groups go to the Galapagos and the Amazon, and it it was it was unreal. I loved it. Completely different experience from going to, to going to Sicily. Well, that's great. There's so many experiences to have on our on the world, and we only have so much time to be able to do those. So you gotta kinda hit that hierarchy of, you know, what's what's important.For anybody that's just thinking about it or if this is the first time you've ever even heard of Sicily, please take a look at this because it is really a magical trip, and we have so many fun inclusions. Our hotel locations are in the city center. I wanted to mention that, not, just because we're on tiny little streets. So you mentioned, like, the the nightlife. It's we're not on a bustling street where all the cars are going by. It's like you feel like you're a local. You'll go out the door, and there's mama Rosita across the street, you know, cutting herStephanie Hansen:Yeah. Sitting outside. Yes.Michael Kenney:That's the experience we want, not just on this trip, all of our trips. We want you to feel like you're kind of a, a local for even three nights when we're there, so you'll know where the the nearest bakery is and, the restaurants. And I think you'll have that on this trip. I it's it's reallyStephanie Hansen:I love it.Michael Kenney:Something else with all our hotels. You'll absolutely love that. We know exactly where to stay, and sometimes that's overwhelming when you're looking at doing a trip in your own, like, where should I go? What should I where should I stay? Like, it's overwhelming. We want this to be just book the trip. We're gonna be taking care of all the highlights for you.Stephanie Hansen:Pack your bags and come along. Yes.Michael Kenney:Exactly. So that's that's what's really important to us. And IStephanie Hansen:think I'm looking forward to it. It's gonna be awesome. I'm gonna release this podcast, not this Friday, but next Friday. So k. Between now and then, you guys, I hope you get your seats booked, and I hope to see you on this amazing trip. Thanks, Michael.Michael Kenney:Wonderful. Thanks, Michael.Stephanie Hansen:It was awesome. It's defined destinations. You can find them at defineddestinations.com. Taste of Italy is right on the front page. Click that, and you can see all the itinerary of the whole trip. And we're gonna have a great time.Michael Kenney:Taste of Sicily.Stephanie Hansen:Yes. The tasteMichael Kenney:of Sicily.Stephanie Hansen:Oh, what did I call it? What did I say? Taste ofMichael Kenney:Italy. We have one of those too. Oh, okay. The Sicily one.Stephanie Hansen:Taste of Sicily specifically. Yes. And then if you like Italy, you can go back because there are a lot of places to go back to. Amalfi Coast is great, but it's different. And, like, I there I've been to a lot of different places in Italy, and they're all a little bit different. And I like them all for different reasons. So I'm really excited to explore Sicily.Michael Kenney:Yep. It's gonna be great. Well, thanks so much for the time.Stephanie Hansen:Yeah. We'll talk soon.Michael Kenney:Yep.Stephanie Hansen:Bye. 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

Welcome to another exciting episode of "Dishing with Stephanies Dish." In this episode, I am joined by my fellow travel enthusiast, Michael Kenney from Defined Destinations, as we dive into the world of adventurous group travel. Fresh from their trips to Croatia and Asia, they're setting their sights on a new journey to Sicily, Italy. Whether you're a seasoned traveler or a wanderlust-driven explorer, you'll discover the unique experiences that Sicily promises, from breathtaking historic cities to mesmerizing volcanoes and, of course, delectable Italian cuisine. Join Stephanie and the Michaels for a delightful conversation about the joys of traveling with a group, the thrill of meeting new people, and the authentic charm that awaits in Sicily. Whether you're considering joining their next adventure or simply living vicariously through their tales, this episode offers a captivating glimpse into the magic of defined destinations. Let the journey begin!Stephanie Hansen:Hello, everybody. Welcome to the podcast, Dishing with Stephanie's Dish. I hope you're doing great today. I am here with my friend, Michael Kenney, and Michael and I have been traveling together a couple years now. Right, Michael?Michael Kenney:Yeah. We've had, two trips under our belt. So it's, a trip to Croatia and, just recently that Cambodia Vietnam trip. So we've been we've been putting some miles down, Stephanie.Stephanie Hansen:I actually actually was somewhere last night and ran into someone from our trip, and we were comparing our bracelets from when we met the Buddhist monk because both of us still have ours on. Yes.Michael Kenney:Mine, like, just kinda fell apart.Stephanie Hansen:It was such a Oh,Michael Kenney:I woke up in the sun.Stephanie Hansen:Trip. Yes. I'm I'm gonna keep it on as long as I can. It was such a life changing trip. Asia was somewhere that I'd always wanted to go and really didn't have the confidence to do it by myself. So you gave me confidence. Going with other people gave me confidence, and we ended up having such a great time. Pretty good.Stephanie Hansen:I have had another great trip with you. We went to Croatia, and that was an awesome trip. We were on kind of like an exclusive private yacht with, Stan, our tour guide, who was probably one of the best tour guides ever.Michael Kenney:For sure.Stephanie Hansen:And you're going back there to Croatia this summer, aren't you?Michael Kenney:Yeah. Personally, I'm not. I'm gonna have somebody else. I'm a little envious because, yeah, that that trip was straight out of a dream. And, you and your, listeners, followers, they were so much fun.Stephanie Hansen:So Yeah. We did have a good time.Michael Kenney:Yeah. It was great.Stephanie Hansen:So I wanted to podcast with you because people ask me all the time about these trips and, like, how it works and what we do and, you know, like, are you, like, checking people's passports? I'm like, no. Silly. I'm not. But we have a trip coming up to Sicily, a taste of Sicily, which you have so sweetly on your your background there. That's smart. October 14 through the twenty second. And our final payments, I think, are due in June. So we're kind of in the hunt for getting everybody signed up and confirmed.And I wanted to talk with you. I've been to Italy a lot, actually, but I've never been to Sicily. So I'm excited about what that area is gonna be like and you've been. So I thought, alright. Let's just talk a little bit about this and get to know a little bit about how these trips work. So, I like to do trips with people because I like to travel with others. And people always ask me, well, are they food trips? Yes. They are food.Like, we eat food. We enjoy food. We talk about food, but it isn't, like, exclusively a food trip. We know that when you're going to some of these historic destinations that you also wanna see some of the beautiful sites. So we try to mix in some food things like special tastings, special wine events, or special dinners, but we also wanna give you some time to explore the region on your own so that you can go to the restaurants that really appeal to you. And, you know, when you're going with the group, sometimes it's not easy to go to some of these really exclusive special places because you have a larger group. Our group on a trip like this would be, what, would you say, like, less than, like, 26 probably?Michael Kenney:Yeah. It this group size will be anywhere from 20 to 30 maximum on this trip. So it's a real nice, you know, size group for sure.Stephanie Hansen:And you've been to Sicily before. When was the last time you went?Michael Kenney:I was with a group two years ago in Sicily. So I've been there three other times. So just most recently, just two years ago.Stephanie Hansen:And you and I like, I kinda gave you my short list of places. And you asked me about Sicily, and I was like, oh, well, I don't know. I've never really thought about that. And you were like, oh my gosh. It's one of your favorite places in Italy. So tell me what it is that you love about Sicily in particular.Michael Kenney:Yeah. No. That that that's a great question. You already mentioned you've been to Italy several times, and we get a lot of people that have been to Italy. And they're like, alright. I've already done that. Or maybe you haven't, you know, seen the the Colosseum and Venice and things like that. Sicily is is Italian, but it's an island in the middle of the Mediterranean.Michael Kenney:So it's just it's it's it's similar, but it's different. I think everything is elevated. Their food, their sites. I mean, the history has a whole Greek, northern the Arabs. It's a Spanish influence in Normans. They've all kinda come to this island in the middle of the the Mediterranean and put, like, their best foods, their their best everything. And it's kinda mixes and makes a Sicilian dish, which is really cool. So it's it's similar, yes, with their pastas and things like that in Mainland Europe, but it's it's a different notch.Michael Kenney:I think it's above, regular standard Italian food. It's just the flavors, the the spices, everything like that is just it's so good. And that's just the food side of it. And then, of course, I already mentioned with with the Greeks in the Spanish and the Normans, they have their own architectures that they brought, a mix of different languages. So you really feel like you're in a whole another country. It says in Italy, but the Sicilians say we're Sicilian first, then we're Italian.Stephanie Hansen:That's funny.Michael Kenney:So it's it's really so different, of an experience on that end. And I even have, a couple of friends going on this trip, and they've never been to Europe before. And they're saying, hey. We're we're gonna join you on this trip because it sounds lovely, but we've never been to Europe. We've never seen the Colosseum, things like that. Like, is this a good trip for us to take? I go, for sure it is. I mean, you don't have these, you know, the Leaning Tower Of Pisa, but once you get get to these places, you'll say, oh my gosh. I mean, a church that's, a thousand years old, or the little villages that are, you know, 500 years old and just oozing with this with charm.So you're really, having this real great Italian Sicilian experience, but maybe not knowing the sites, but it'll kinda resonate even better when you come back and tell your stories. It's just a beautiful, beautiful trip.Stephanie Hansen:And I think, you know, I've been to Rome. I've been to a lot of the little Italian islands on sailing trips with my husband. And we've been to Naples. We've been to Venice. We've been all over, really. And each of Italy has its own uniqueness, but the islands themselves are just something different because you really did get a lot of influences of people coming through and the trading that happened. And they also weren't as involved in the wars because they were sort of moving to the mainland. So you get a lot of different preservation possibilities, and the culture just held up because they weren't impacted by the wars in the same way.Michael Kenney:Exactly. And I think even early on, Sicilians were were very poor as well. So a lot of things just really, held. So they didn't, you know, knock down buildings and build new skyscrapers, things like that. It's like you're being, on the set of The Godfather, which was filmed there too, part of it at least. And, it was, like, set in time, and you're going there and just really experiencing the the feel, the taste, the smell, even you could call, like, the grit of, like, Palermo. I mean, it has this edge to it in a sense, like, this is a real living city. It sound like all spruced up to be perfect, like, on a set, but that's what makes it so so fantastic.It it's it's real. And I don't think you always get that experience that you're in in Central Rome, and they they, you know, it's all beautiful up. Again Palermo and all these cities that will visit are extremely beautiful but it has it's just a different edge to it and every group that I've ever been there with Stephanie if they've come back and said wow this is a dream. Not just the food, the sites, the experiences, the people. The people are real. They're they're fabulous. So it's it's a real real, just an amazing immersion, if you will, to Sicily.Stephanie Hansen:One of the things that people ask me about too, and I'll be honest with you. I'm not really, like, someone that you would think of as a group traveler. I like a certain amount of, alone time. I don't love to have every single thing coordinated for me. My husband, as you know, is a big adventurer and explorer. He's always the first one to do anything crazy on these trips. But it having a group is it's so nice when it's a smaller group like this because you do get to meet new people. You do get to create a community amongst your travelers.And I'll tell you, my friend Laurie Bargini that went on our Asia trip with us, she was very she's a big traveler too, and she was like, I don't know about this group thing. I was like, just give it a try. Like, Asia's a good one to test it out because it's probably a destination you wouldn't go alone. And she signed up right away for Sicily. She was like, I loved the group elements because when I wanted to, I had a group of friends and it was fun and we could hang out together and do fun things, but also when I wanted to be alone, I could do that too. It she thought it added a whole another layer to the travel experience than you just get either with you and your spouse or you and your friends because you have this whole other dynamic of people that for the most part is pretty great.Michael Kenney:Yeah. I know. And I and that's great. And Laurie was great. I'm glad she signed up because on the flight back from Asia, she sat next to me on the flight, and that's a seventeen hour flight. And if she wants to go back, then that that that's great.Stephanie Hansen:Yeah. It's good. Well, you know she talked to you the whole time probably.Michael Kenney:No. I tried to again, maybe it's like the group element. You know, have time on, time off. So I'm glad that was brought up. And I've been doing group tours for twenty eight years now, which I I I can't believe. And I I first started getting into tourism because I wanted to see sites. I'm like, I know I can't pay for it, so I need to be a tour guide and and going from that. I didn't realize the whole experience and having shared experiences with others was gonna be my highlight.And to this day, that's my favorite part is going to meet people that I've never met before and going having these shared experiences with. And and sometimes, you know, you build friends for a lifetime off of that.Michael Kinney:I think especially our last group too, we we really, built that with several of the the travelers, which is great. So and I so if you're hesitant, like, well, I'd like to this trip sounds great or any of our trips, but I am kind of worried about that. We really try to balance all our tours out. It's it's it's imperative that we have that balance of, some of the group time to have these, shared experiences to leisure time so that you can go and have your own adventures. And that is so crucial to all of our trips. That's why our hotels, and we can talk about that later, are centrally located. So once we go out and do, say, our city tour, our our our food tour in Palermo and walking around, you'll have, like, the remainder of the day to go explore on your own or some of those new friends that you met. Maybe you can go out and have a glass of wine with them.But again, it's all about that balance. And we each and every itinerary that we put together, we really work on making sure we have that balance in in the trips itself. Because I think that is the success of it. So we don't pack the days all day long on, like, seeing this, this, and this. We give you the nice highlights, and we'll have some other fun inclusions. But again, each place that we go to centrally located hotels, we have that free time too. So you can do your own thing or jump on with a group that you've met and have cocktails, Aperol spritzes in the main, Piazza later on. So it it's so fun, but it it really comes back.You register for a trip, but you don't know you're gonna meet some great people. And at at the end of the trip, it's typically these, these people and these, shared experiences come back, and that's where the meaning of the the trip comes in. It's so it's it's so much fun to see them build together.Stephanie Hansen:On each of the trips that I've done with you, we've had solo travelersMichael Kenney:Mhmm.Stephanie Hansen:Which I think people are like, oh, you know, I don't know. I don't have a partner to go with or my friend can't go. And that to me has also been super fun, like the solo travelers and the friends that they've made. And, like, one of the gals I saw from our Asia trip, I saw our friend Annie last night, and she was a solo traveler. Ended up pairing up with Laurie in a room and sharing, actually, actually, which a lot of solo travelers don't wanna share. I get that. But in this case, they both did, and they are like fast friends.Michael Kenney:That I mean, that's that's so much fun to see that. First off, if, you know, we all have it like your maybe your husband or wife or friend they don't want to go but you're like interested in this trip. We get that on all of our trips and we specifically specifically have, several single rooms set aside for those, adventure traveler seekers to have that. So you can pick your own room and go as a single or maybe you want us to to pair you up. We can do that too and get you in contact with another solo traveler like lorian annie did and that typically works out really well too but it's it's I think the like minded people looking for adventures you'll never feel like you're by yourself on any of our trips So, like, oh, I'm a third wheel. Never ever ever. And sometimes that's the best way to travel because you don't have to make sure your traveling partner is having a great time. You only can worry about yourself.Hey. I'm gonna have a great time. And, you know, all of our trip travelers that I've I've ever heard from, they've had a great time going solo, and they meet these like minded people. And, again, all of a sudden, they have friends for a lifetime, like, you know, Lori and Annie did. So if you're you're even thinking about it, like, I'm solo and I'm a little skeptical about going by myself, give us a call. Send us an email. We we can get you your own, room, single, room. They are filling up quick, though.We have a few left, or we can pair you up with somebody too to share that single supplement. But, again, you'll never feel like a third wheel with any of our tours. And this, in addition, just works really, really well for single travelers, and you'll meet some probably good friends on it.Stephanie Hansen:Yeah. And, also, like, ladies, some of you I know, like, getting coming out of relationships or divorce, you wanna do something unique. I have someone in my family who are shall remain nameless, who's gonna be joining us, who wanted to get back to Europe, but she's just not in a relationship status that would work for that as the way she thought it was gonna be. So I was like, come with us. Like, we're gonna have a ball. There's men. There's women. You know, my husband has come on some trips, but others, he hasn't.And Mhmm. It's just there's a great mix of people.Michael Kenney:Yeah. No. It it it it's great. Now this isn't a singles trip, but maybe you can find Giuseppe at the local cafe. You never know. So you never know. So anyway, yeah, it it works great for whatever status you are in life, single, you know, whatever. It these really, really work really nice.And sometimes, like, my brother came, and we shared a room on our the last trip, and he just wanted to kind of have a experience and get away from, you know, what's going on in life over here and just do a reset. And he came back and said, I'm really recharged. And he's kinda like going into he's retired, and he wants to do something else in his, you know, second part of his life. And he he's going after something right now because he he was able to kinda just disconnect Yeah. And then just take it all in and then kinda come back and, like, let's go. So regardless from relationships to job hunting or whatever, sometimes these trips are great. Even if you go solo, that could even be better.Stephanie Hansen:Yeah. Just to get a reset.Can you give us, like, without, like, going into all the detail, like, a high level, not day by day, but just, like, what are the towns we're gonna visit? What are because we're gonna be in, I think, three different areas.Michael Kenney:Yeah. Correct. So if you if you go on our, at definedestinations.com and look at, taste of Sicily Twenty Twenty Five, you can find the day by day, itinerary on that, and you'll get to be able to see through it. But again, it reads like a brochure, and you go through each item. And everything that we mentioned on that, it's, it is included. But the neat thing is we go from the North to the South and then all the way over to the, the East side of the island. So you're really having a great feel for the entire island itself. And, we have three nights in Palermo, and then we have one night in Agrigento, which is at the very southern on the beach, our hotel's right on the beach.You can walk right down there. And even October mid October is a great time to go too because the temperatures are, like, mid seventies, so it's super comfortable. And the water temperature is still pretty nice if you want to jump in. And then we have three nights in Siracoosa. So we we have these, like, kind of, hub and spoke places that we we do our adventures from the but we always come back to our centrally located place. So, anyway, we'll we'll find the Palermo. We have a connection. If you do our included flights, there's no, direct flights from from Minneapolis into Sicily.So we have a connection, on that.Stephanie Hansen:And let me just touch on that because some people want to work with the travel agent to have all of the flight things arranged for them, and that is an option with you. But you also do have options where people can meet you at the destination. So, like, for me, we have a lot of miles that we're always trying to burn up. Yeah. So for us, we book our own airfare so that we can use our miles, and then we sometimes add a few days on at the end, or we might even go to a different destination. With your group travel plans, both of those options are available to people.Michael Kenney:A %. I'm glad you asked that too because, yes, there's people that have miles or if they only wanna stay exclusively with Delta or United or whatever, that's fine. Our trips truly begin and end at at the hotels. With that, we do offer an included group package you can jump on, but the whole group will not be on that flight for sure. It's just an option to do that. And my my team can also, get you, flights separate from that too if you wanted to come early like you said, Stephanie, or stay light. Hey. I wanna go see the Colosseum on this trip.Great. My team can put a pre tour, post tour package together if you want to do that. Or even if you don't want any of our help, that's fine. You can just book our land only. You'll be able to see our group flight numbers on there too so you can kinda coordinate that. But the great thing is that both, airports, in Palermo we fly into, and then we fly out of Catania. They're close to both, towns, so you can easily take an Uber. So it's really pretty easy to get to and from, and that's where the, the the the tour start from.So if you're hesitant, hey. I need to book the group air. Don't worry about that. You don't have to do that by any means. We're happy to help you, on all the other aspects too to to get the airfare, with that. So, yep, we fly into Palermo. We'll settle into our our our three, our centrally located hotel, which is fabulous. Again, remind me that we need to touch on the the hotels too a little bit.Stephanie Hansen:Yep.Michael Kenney:But it's right in the center. We'll do a food tour of one of the local markets. Again, like you mentioned, maybe we have some guests on the trip that could care less about food or wine tastings. It's just a a piece of of our trip. So even if you're, a modest food lover or you only like cornflakes, there's gonna be some fun things to do on this as well. And we find that, you learn a lot about the culture through the food. Yeah. That's the reason we we do part of that too.So it'll be fun regardless. You're going through the markets. You're learning about the foods. Things like that. We go to, the the Cathedral Of Monreali, which, hey. We're seeing another church. We typically don't always do that, but this is really specific. This church is beautiful.It's got, it's it's a massive church built in the twelfth century, and they're famous for all its mosaics. The whole interior, the churches, all these fine mosaics they did almost a thousand years ago. It's unreal. So it's beautiful that we'll be doing that. We'll go to Cefalu, a little, seaside village, which is outside of Palermo a little ways. Maybe you've seen White Lotus. Part of that was filmed there or all parts of the, that, season two was filmed in Sicily. So we'll have a lot of White Lotus moments, as well on that, which which will be a lot of fun.And then from there, we'll be driving after our three nights in, in Palermo. We'll be heading south, crossing the entire, island itself. Absolutely beautiful. Even our coach rides, which aren't a lot, that they're just stunning. And and enjoying the countryside is absolutely beautiful. And we'll be going to that's where Agrigento is, and it feels like you're being stuck in Greece. Like, wow. There's all these Greek ruins, you know, two, three thousand years old.It's like, this is unbelievable. They have some of the better Greek ruins even outside of Athens, which is amazing. So walking through Agrigento, experiencing that, seeing that during the sunset, it's it's it's magical. I use that word a lot, but I think the whole trip really is. And then we we we settle into our hotel right on the beach, which is lovely. And then from there, we'll be going over to Siracusa, which is one of my favorite places ever. My first time I went to Sicily, we didn't go there. And I went back and I said, how do we skip that the first time? Siracoosa is, it's unbelievable.And you've agreed too. We we're staying right in they called it Ortega. That's like the old city of Siracusa. And we're staying right inside the city wall. So our bus will drop our private bus for our group will drop us off, and then we have to walk about ten minutes to our hotel, which is on a small little alleyway. And we'll talk about that later on. But it's a great location that we'll be doing, having different experiences, seeing all the the ruins, walking around at night. It's just beautiful.And from there, we'll be out we'll also be going to see Mount Etna, which is still an active volcano. We'll be on the sides of it. It's unbelievable. All of a sudden, you feel like you're being transported onto the moon. You see the vents and things like that. It's beautiful. And they grow some amazing wines there too on the slopes of it, and we'll be tasting some of those.Stephanie Hansen:That's so cool.Michael Kenney:Yeah. It's it's it's it really is pretty cool, because of that that rich soil just offers great Sicilian wines and the dry and the the elevation. So it it culminates to be really, really good. So, work on your Sicilian, reds. They're they're quite good.Stephanie Hansen:It will be exciting. Yeah.Michael Kenney:No. It it it's great. So I mean, it's it's seven, nights, a nine day trip, in Sicily. You'll have a real good flavor of the city, of all the areas that we visit. So it's it's quite nice. And if you go on the, the website, you'll see all the the inclusions as well. So we include mostly everything that we've talked about. There's really, we don't include all the meals because we want some experiences, for yourself too to go out and go, hey.Michael Kenney:We're gonna go to this little restaurant or whatever. Mhmm. And we have a local guide with us the entire time that will really help, talk about the history, and, you know, what's going on with the people itself, but then just pointing out great restaurants and other little experiences you can doStephanie Hansen:during the free And that's I love that because when we go to some of these places, like, I think I told you my husband is, he's kind of an you know, he's in venture. He always wants to do his own thing. So if we land in a place, he's like, okay. We're gonna take off. We're gonna go do this. We're gonna do that. And, you know, we try to balance, like, doing the group things with also him having his best life and doing some unique, food experiences just on our own. So every everybody gets a little bit of everything.It's a real delightful mix. You've been to Sicily. Now I think this will be, you said, your third time, fourth time?Michael Kenney:Fourth time.Stephanie Hansen:I'm so impressed that you're coming.Michael Kenney:Yeah. I'd well, I can't miss with your groups too. I can't go on all our trips, but this is definitely one I I, notched away because I think, part of me still is in Sicily. There's there's just something about it, and you can't you know, I've been to other parts of Italy plenty of times, and I feel like I'm an Italian, but, there's just something with Sicily. Maybe I meant I meant the grit. I've talked about that. It feels like a real city, real sites, real food, just from the the different markets, the fish markets is just everything seems really authentic.Stephanie Hansen:I love it.Michael Kenney:That's what I really, really love, and I think the guests do too. I'm I'm just envisioning myself walking and through Palermo with my last group, and there was, like, there was music being played in the streets, and people are sitting down and having glasses of wine. There was no festival going on. It was just this this zest for life thatStephanie Hansen:Yeah. The Italians just in general, they stay up late. They eat late. So they have, like, a happy hour kind of at, like, six to seven, and then they go home and get ready to go out for the dinner time in a lot of cases. So they spend a lot of time outdoors, and they like to do it when it's not in the blazing hot sun. So things really there's a great nightlife. People are, out and about into all hours of the evening, which is fun. So I'm just super excited.So if people wanna join us, you said I mean, I know we've got some rooms booked already. Yeah. So are there some rooms left if people wanna book, and what is the timeline that they should be doing that, and how do they do it?Michael Kenney:Yeah. That's a great question. So I said we have about we can handle maximum of 30 people. So we have about seven rooms up, so about 14 people. So if someone calls and say, well, will this be booked up by next week? It probably won't be, but I always tell people, go ahead, put your deposit down, hold the seat on the trip itself. And you just have to go to definedestinations.com. You can book everything right then then and there. It's super simple process.You just put your your information in. You don't need a valid passport right now to to enter that in. But you just go ahead and you fill that out, put your deposit down, at least then you'll you'll have a, a seat held for you. Then you can work on if you wanna get your own air fryer or if you wanna stay earlier, you know, stay after later on the trip itself. You you can do that all right there as well. So it's pretty simple.Stephanie Hansen:And then once you're booked and we know who's coming, we usually try to have a call to kinda give everybody the particulars of that trip. Sometimes depending on our time frame, we try to get together in person. I wasn't able for the last one because I had so many things coming, and I'm not sure what'll happen with this one because I've got the cookbook coming out, in September. But one way or another, we will see each other's faces, and we will get on that plane, and we will arrive together and have a blast. So I'm looking forward to it, and we've got other trips planned. I know we're trying to book another Croatia trip possibly for the following year for the fall and something in the spring. So if you guys have any destinations you wanna check out with me, let me know. I'm always looking for new places to go. You just went to the Galapagos. It sounded like it was amazing.Michael Kenney:Yeah. It that that was, fabulous. I was just doing a site inspection because we're looking about having groups go to the Galapagos and the Amazon, and it it was it was unreal. I loved it. Completely different experience from going to, to going to Sicily. Well, that's great. There's so many experiences to have on our on the world, and we only have so much time to be able to do those. So you gotta kinda hit that hierarchy of, you know, what's what's important.For anybody that's just thinking about it or if this is the first time you've ever even heard of Sicily, please take a look at this because it is really a magical trip, and we have so many fun inclusions. Our hotel locations are in the city center. I wanted to mention that, not, just because we're on tiny little streets. So you mentioned, like, the the nightlife. It's we're not on a bustling street where all the cars are going by. It's like you feel like you're a local. You'll go out the door, and there's mama Rosita across the street, you know, cutting herStephanie Hansen:Yeah. Sitting outside. Yes.Michael Kenney:That's the experience we want, not just on this trip, all of our trips. We want you to feel like you're kind of a, a local for even three nights when we're there, so you'll know where the the nearest bakery is and, the restaurants. And I think you'll have that on this trip. I it's it's reallyStephanie Hansen:I love it.Michael Kenney:Something else with all our hotels. You'll absolutely love that. We know exactly where to stay, and sometimes that's overwhelming when you're looking at doing a trip in your own, like, where should I go? What should I where should I stay? Like, it's overwhelming. We want this to be just book the trip. We're gonna be taking care of all the highlights for you.Stephanie Hansen:Pack your bags and come along. Yes.Michael Kenney:Exactly. So that's that's what's really important to us. And IStephanie Hansen:think I'm looking forward to it. It's gonna be awesome. I'm gonna release this podcast, not this Friday, but next Friday. So k. Between now and then, you guys, I hope you get your seats booked, and I hope to see you on this amazing trip. Thanks, Michael.Michael Kenney:Wonderful. Thanks, Michael.Stephanie Hansen:It was awesome. It's defined destinations. You can find them at defineddestinations.com. Taste of Italy is right on the front page. Click that, and you can see all the itinerary of the whole trip. And we're gonna have a great time.Michael Kenney:Taste of Sicily.Stephanie Hansen:Yes. The tasteMichael Kenney:of Sicily.Stephanie Hansen:Oh, what did I call it? What did I say? Taste ofMichael Kenney:Italy. We have one of those too. Oh, okay. The Sicily one.Stephanie Hansen:Taste of Sicily specifically. Yes. And then if you like Italy, you can go back because there are a lot of places to go back to. Amalfi Coast is great, but it's different. And, like, I there I've been to a lot of different places in Italy, and they're all a little bit different. And I like them all for different reasons. So I'm really excited to explore Sicily.Michael Kenney:Yep. It's gonna be great. Well, thanks so much for the time.Stephanie Hansen:Yeah. We'll talk soon.Michael Kenney:Yep.Stephanie Hansen:Bye. 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

Grace and Dina dish all about gut health as we kick off Irritable Bowel Syndrome (IBS) Awareness Month in April. They also discuss functional nutrition, supplements, and how to maintain work-life harmony while running a business.Grace Clark-Hibbs is a Registered Dietitian and gut health expert based in Portland, Oregon. Grace spent the first seven years of her career working in school foodservice management for Portland Public Schools. Now she provides comprehensive resources and nutrition services for those struggling with chronic bloat, constipation, and other IBS symptoms. She also works directly with clients to help them resolve their complicated gastrointestinal issues.Find and follow Grace at the links below:www.nutritionwithgracerdn.comhttps://www.facebook.com/nutritionwithgrace.rdnhttps://www.instagram.com/bloatfree_nutritionhttps://www.pinterest.com/nutritionwithgrace/https://www.linkedin.com/in/graceclarkhibbs/Looking to learn more about Grace's services? Click link below to access her "Heal Your Gut" blueprint:https://bloatfreefoundation.teachable.com/p/heal-your-gutMentioned in this episode:Dr. Heather Finley - https://www.instagram.com/drheatherfinley/SIBO (Small Intestinal Bacterial Overgrowth) - https://my.clevelandclinic.org/health/diseases/21820-small-intestinal-bacterial-overgrowth-sibo----DISCLAIMER: The purpose of this podcast is to entertain, educate, and inform, but it is not to be taken as medical advice. Please seek prompt, qualified medical care for any specific health issues and consult your physician or health practitioner before starting a new fitness regimen, herbal therapy, or other self-directed treatment.Join our mailing list to stay connected, stay informed, receive exclusive offers, and be a part of the DishWithDina community: https://forms.gle/MzV7gVAPEsqEyEFH6If you enjoyed this podcast, please subscribe, leave a review, and share it with others! You can also submit listener feedback or request to be a guest on a future episode by completing this form: https://forms.gle/gxWd2Q3NU8akmFuv7

This weeks's brunch talk has us all hopped up as we chat about surprising results from our archetypes quiz that are counter to how we all *think* people are dating, plus the ultimate way to say you're not interested in someone. Not going to lie, this may have been one of our favorite brunchtalks in awhile as we were doing it live (and maybe sound like we've had a bottle of champagne or two, but swear we are completely sober.) You'll learn something, you'll laugh, maybe even question when someone says there's something up with their stomach...enjoy! TW: There is mention of bowel movements Take the Dating Archetypes quiz now: https://howtobedateable.com/HOW TO BE DATEABLE IS OUT! Order now: https://howtobedateable.com/Follow us @dateablepodcast, @juliekrafchick and @nonplatonic. Check out our website for more content. Also listen to our other podcast Exit Interview available on Apple Podcasts, Spotify, or wherever you get your podcasts.WE WROTE A BOOK! HOW TO BE DATEABLE (Simon & Schuster, Jan 2025) is available now: https://howtobedateable.com/Our Sponsors:* Armoire: Get 50% off your first month of clothing rentals (up to $125 off) by visiting https://www.armoire.style and using the code DATEABLE* Avocado Green Mattress: Save 10% on certified organic mattresses at https://avocadogreenmattress.com* Blueland: Get 15% off Blueland Cleaning supplies at https://blueland.com/DATEABLE with the code DATEABLE* Happy Mammoth: Get 15% off, sitewide, on your first purchase at happymammoth.com with the code DATEABLE* Quince: Go to https://quince.com/dateable for free shipping and 365 day returns. * Quince: Go to https://quince.com/dateable for free shipping and 365 day returns. * VIIA: Get 15% off and if you're new to VIIA- get a free gift of your choice with the code DATEABLE at https://viia.co/DATEABLESupport this podcast at — https://redcircle.com/dateable-podcast/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Guys! I'm so sorry for the lack of podcast last week, but things have been hectic! If you're not aware of what's been going on, well, I've been a busy girl launching my second studio space for MacKenzie Studios. It's been crazy, but I am super proud of everything and would love you to go and have a look at it on Instagram. On top of launching the new studio space, I've still been trucking along with my Dishing up Digital students, Social Media clients and getting my own marketing out into the world. How have I done this you ask? Well, listen to today's episode to hear about what systems I have in place and tips & tricks I use to help me out in these busy times. Remember: it's ok to have a break from your own social media don't over-apologise for having a break you can't go wrong with having a consistent morning routine in place discipline is probably more important than motivation YOU have the power to take action in your own business. If you have the time, please could you rate and review this podcast or subscribe to it. It really helps us to continue making this free content for you and we just generally appreciate that you would do this for us! Have a great week guys!Ellen xx This episode is sponsored by Trello. Sign up for Trello HERE - it's free to get started! ~~~ Want to get more Ellen or Work with her and her team? Check out the Dishing Up Digital Agency website for more information and to contact us: https://www.dishingupdigital.com/ Join the Dishing up Digital School: https://www.dishingupdigital.com/courses Ellen's Instagram Page: https://www.instagram.com/ellenmackenziee/ Ellen on TikTok: https://www.tiktok.com/@ellenmackenzieee?lang=en Buy Ellen's Book: https://www.ellenmackenzie.com/book

TRIGGER/CONTENT WARNING: weight, weight lossDr. Anthony and Dina dish about their decade-long friendship, evolutionary biology, and the future of health and nutrition sciences.Anthony J. Basile is a Registered Dietitian Nutritionist and Assistant Professor of Food & Nutrition at State University of New York (SUNY) Oneonta. Anthony holds a Bachelor of Science in Dietetics, Food, and Nutrition from City University of New York (CUNY), Lehman College, a Master of Science in Human Nutrition from Columbia University Irving Medical Center, as well as a Doctor of Philosophy in Evolutionary Biology from Arizona State University.Connect with Anthony on his website (https://www.ajbnutrition.com/) and social media platforms below: - Bluesky: https://bsky.app/profile/ajbnutrition.bsky.social - Instagram: https://www.instagram.com/ajb_nutrition/----DISCLAIMER: The purpose of this podcast is to entertain, educate, and inform, but it is not to be taken as medical advice. Please seek prompt, qualified medical care for any specific health issues and consult your physician or health practitioner before starting a new fitness regimen, herbal therapy, or other self-directed treatment.Join our mailing list to stay connected, stay informed, receive exclusive offers, and be a part of the DishWithDina community: https://forms.gle/VgDMkU8JDnBPywvh9If you enjoyed this podcast, please subscribe, leave a review, and share it with others! You can also submit listener feedback or request to be a guest on a future episode by completing this form: https://forms.gle/gxWd2Q3NU8akmFuv7

TRIGGER/CONTENT WARNING: weight, eating disordersAngelina and Dina dish about the challenging and competitive path to becoming a Registered Dietitian and setting up experiences to become a desirable candidate for future academic and career pursuits.Angelina Woltmann is pursuing a Master of Science in Nutrition. She has a love of food, cooking, and baking, and her career as a dietetics student started out with first being a music student. Once she receives her Registered Dietitian credential, she plans to specialize in the treatment of eating disorders and correct common misinformation that spreads across social media platforms these days.Angelina says that she's a pretty introverted person but feels a strong sense of community within the nutrition department at CUNY-Lehman College where she is also the Vice President of the Nutrition Club, the President of the Mycology Club, and an NDTR Student Ambassador.Connect with Angelina on Instagram at https://www.instagram.com/ang_the_bean/Mentioned in this episode:iStudiezPro productivity app - https://istudentpro.com/The Last of Us on Max - https://www.imdb.com/title/tt3581920/?ref_=fn_all_ttl_1Common Side Effects on Adult Swim/Max - https://www.imdb.com/title/tt28093628/?ref_=nv_sr_srsg_0_tt_3_nm_0_in_0_q_Common%2520Side%2520Effects----DISCLAIMER: The purpose of this podcast is to entertain, educate, and inform, but it is not to be taken as medical advice. Please seek prompt, qualified medical care for any specific health issues and consult your physician or health practitioner before starting a new fitness regimen, herbal therapy, or other self-directed treatment.Join our mailing list to stay connected, stay informed, receive exclusive offers, and be a part of the DishWithDina community: https://forms.gle/VgDMkU8JDnBPywvh9If you enjoyed this podcast, please subscribe, leave a review, and share it with others! You can also submit listener feedback or request to be a guest on a future episode by completing this form: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://forms.gle/7UZ2kEPDHjBgLhRU9⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

There's so much to unpack this week as we chat about everything from air fryers to Mark Zuckerberg's mid-life crisis. But most importantly, it brings us to the age old question: how many people should you date at once? And when is it better to date one at a time versus multiple people. We're going in deep as we dissect when to disclose you're sleeping with others, when to double down on someone versus playing the field, and what to do when you're still unsure and feeling lukewarm about someone. Enjoy!Take the Dating Archetypes quiz now: https://howtobedateable.com/HOW TO BE DATEABLE IS OUT! Order now: https://howtobedateable.com/Follow us @dateablepodcast, @juliekrafchick and @nonplatonic. Check out our website for more content. Also listen to our other podcast Exit Interview available on Apple Podcasts, Spotify, or wherever you get your podcasts.WE WROTE A BOOK! HOW TO BE DATEABLE (Simon & Schuster, Jan 2025) is available now: https://howtobedateable.com/Our Sponsors:* Armoire: Get 50% off your first month of clothing rentals (up to $125 off) by visiting https://www.armoire.style and using the code DATEABLE* Avocado Green Mattress: Save 10% on certified organic mattresses at https://avocadogreenmattress.com* Blueland: Get 15% off Blueland Cleaning supplies at https://blueland.com/DATEABLE with the code DATEABLE* Check out Quince: https://quince.com/dateable* Happy Mammoth: Get 15% off, sitewide, on your first purchase at happymammoth.com with the code DATEABLE* Quince: Go to https://quince.com/dateable for free shipping and 365 day returns. * VIIA: Get 15% off and if you're new to VIIA- get a free gift of your choice with the code DATEABLE at https://viia.co/DATEABLESupport this podcast at — https://redcircle.com/dateable-podcast/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

If you're thinking about becoming a UGC creator in 2025, this episode might ruin your day. But I could help you avoid a very big mistake. We're going to unpack the rise of the UGC industry as well as what I predict could be it's downfall in 2025. I'm also going to share what you can do to build a more sustainable business as a creator and prepare for the changes coming. What I love about UGC: content for social media MUST be different to your other advertising content it's been a game changer for a lot of brands and icnreased sales massively ANNNND they haven't had to spend 10s of thousands of dollars on full production teams shown brands the value of content creation Why I think this is a bad decision to build a UGC business in 2025: Yes, it's proven, yes there's a demand However #2: this is so set up to burn you out mentally and also creatively. #3 As a service business I feel it's fundamentally broken: there's only so many brands you can work with #4 Consumers are catching on and it's loosing the authenticity When you start to lose consumer interest, you start to loose conversions. When you loose that, brands stop hiring you If you have the time, please could you rate and review this podcast or subscribe to it. It really helps us to continue making this free content for you and we just generally appreciate that you would do this for us! Have a great week guys!Ellen xx This episode is sponsored by Trello. Sign up for Trello HERE - it's free to get started! ~~~ Mentioned in today's episode: You can watch my Free Webinar here: https://www.ellenmackenzie.com/freewebinar Want to get more Ellen or Work with her and her team? Check out the Dishing Up Digital Agency website for more information and to contact us: https://www.dishingupdigital.com/ Join the Dishing up Digital School: https://www.dishingupdigital.com/courses Ellen's Instagram Page: https://www.instagram.com/ellenmackenziee/ Ellen on TikTok: https://www.tiktok.com/@ellenmackenzieee?lang=en Buy Ellen's Book: https://www.ellenmackenzie.com/book

Dishing about The Baldwins, Running Point, Tracy Tutor/Chris Dylan/Dorit, Love is Blind, Jax has a new podcast, Tamra changes her mind/Two T's in a Pod, Temptation Island, Ruby Franke documentary, Denise Richards and her Wild Things and White Lotus… RHOBH, Summerhouse, Southern Charm and MAFS Chicago Get 20% off Leonor Greyl products by going to Leonorgreyl-usa.com and using code …DWD20 at checkout. Follow us on Instagram, YouTube and TikTok…leave us reviews at Apple and Spotify (5* please!) email us at dameswhodishpodcast@gmail.com

In this episode, we speak with Spencer Coplan, the head chef at the historic Deer's Head Inn in Elizabethtown. Spencer shares the joys of leading a kitchen that showcases local, regional, and sustainably produced foods. The Deer's Head Inn is ideally located in the Adirondacks' "breadbasket" within the Champlain Valley. Local farms and orchards provide a diverse range of products, including dairy, produce, meat, poultry, and maple syrup, which should excite any food enthusiast. Spencer offers unique insights into the region's exceptional food producers and shares some of his favorite kitchen hacks, equipment, and the best farm-to-table hot dog in the Adirondacks. These tips will enlighten and empower you in your kitchen.Mentioned in this podcast.Wild Work Farm in KeeneSugar House Creamery in JayJuniper Hill Farm in WadhamsEcho Farm in EssexNoon Mark Diner in Keene ValleyOscar's in WarrensburgIluka in Copenhagen, DenmarkHamlet and Ghost in SaratogaSlow BurnChapel Pond in KeeneADK Talks is brought to you by ADK Taste. We provide insight on the best places to stay, shop, eat and do in the 6-million-acre Adirondack Park in upstate New York. Visit our website, ADKtaste.com, and sign up for our weekly newsletter.Do you have questions or comments? Your feedback is invaluable, and we'd love to hear from you! Email us at info@adktaste.com.Remember to subscribe, rate and review us. We'd love to have you join our podcast community.Mixed & Edited by Next Day Podcastinfo@nextdaypodcast.com

Dina dishes with Kathryn Durston, a registered dietitian who set herself up for entrepreneurial success during her dietetic internship.Kat is a fully self-employed business owner who runs two dietitian businesses: a private practice offering virtual nutrition counseling services and Flourish Virtual Assistants providing administrative support to fellow dietitians.Kat is also passionate about local produce and farming. She's worked on an organic farm and has her own home garden. In her free time, she is an avid hiker and yogi. She enjoys being outside with her two dogs and making new recipes in her kitchen.Connect with Kat at the links below:https://naturallygoodnutrition.com/https://www.instagram.com/naturallykat/https://www.instagram.com/naturallygood.nutrition/----Check out our podcast in video format on DishWithDinaTV: https://www.youtube.com/user/DishWithDina?sub_confirmation=1⁠⁠⁠⁠⁠⁠⁠Join our mailing list to stay connected, stay informed, receive exclusive offers, and be a part of the DishWithDina community: https://forms.gle/932HAWCu1r42dPCo9⁠If you enjoyed this podcast, please subscribe, leave a review, and share it with others! You can also submit listener feedback or request to be a guest on a future episode by completing this form: https://forms.gle/EFYX7Gshbjx9cCKfA----DISCLAIMER: The purpose of this podcast is to entertain, educate, and inform, but it is not to be taken as medical advice. Please seek prompt, qualified medical care for any specific health issues and consult your physician or health practitioner before starting a new fitness regimen, herbal therapy, or other self-directed treatment.

We're back together chatting about a relevant topic: burnout. Whether it's from dating or just life in general, we're discussing the stages of burnout and how we can minimize going over stage 4 and not having toxic hope, but actual hope, throughout the dating process. We're also chatting about bachelorette parties, wedding dress hacks, the definition of a term that will be banned from our vocab, and so much more! Enjoy. Take the Dating Archetypes quiz now: https://howtobedateable.com/HOW TO BE DATEABLE IS OUT! Order now: https://howtobedateable.com/Follow us @dateablepodcast, @juliekrafchick and @nonplatonic. Check out our website for more content. Also listen to our other podcast Exit Interview available on Apple Podcasts, Spotify, or wherever you get your podcasts.WE WROTE A BOOK! HOW TO BE DATEABLE (Simon & Schuster, Jan 2025) is available now: https://howtobedateable.com/Our Sponsors:* Armoire: Get 50% off your first month of clothing rentals (up to $125 off) by visiting https://www.armoire.style and using the code DATEABLE* Avocado Green Mattress: Save 10% on certified organic mattresses at https://avocadogreenmattress.com* Blueland: Get 15% off Blueland Cleaning supplies at https://blueland.com/DATEABLE with the code DATEABLE* Happy Mammoth: Get 15% off, sitewide, on your first purchase at happymammoth.com with the code DATEABLE* Quince: Go to https://quince.com/dateable for free shipping and 365 day returns. * VIIA Hemp: Get 15% off all products including their best-selling High Love gummy at https://bit.ly/viiagoddess with the code DATEABLE* VIIA: Get 15% off and if you're new to VIIA- get a free gift of your choice with the code DATEABLE at https://viia.co/DATEABLESupport this podcast at — https://redcircle.com/dateable-podcast/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

This episode is one of my most valuable yet and is actually a replay from my last webinar at the end of February. In this free training, you'll learn the 3 key steps to successfully set up your freelance business as a social media manager. How to find high-ticket clients: freedom does NOT mean working for $200 a month Systems and workflows: Get a BTS look at how I manage multiple clients while working less hours Outsourcing and hiring your mini dream team: this is my secret weapon to providing high-value service as a SMM without burning myself out If you'd rather watch the full webinar and see me in video, you can watch that here: https://www.ellenmackenzie.com/freewebinar Or, (for the first time ever), I'm sharing my Canva slides with you so you can refer to them as you listen or after you'd finished listening. Get those HERE This episode is sponsored by Trello. Sign up for Trello HERE - it's free to get started! ~~~ Mentioned in this episode: My episode with Jade McNeil My episode with Stenya LeClair My episode with Abbey Graves https://www.honeybook.com/ & https://www.dubsado.com/ Want to get more Ellen or Work with her and her team? Check out the Dishing Up Digital Agency website for more information and to contact us: https://www.dishingupdigital.com/ Join the Dishing up Digital School: https://www.dishingupdigital.com/courses Ellen's Instagram Page: https://www.instagram.com/ellenmackenziee/ Ellen on TikTok: https://www.tiktok.com/@ellenmackenzieee?lang=en Buy Ellen's Book: https://www.ellenmackenzie.com/book

Dishing on our weekends away, The Oscars, Jax admitted he has/had an addiction and Brittany's response, With Love Meghan and Denise Richards & Her Wild Things. Traitors, RHOP, Married to Medicine and The Bachelor Get 20% off Leonor Greyl products by going to Leonorgreyl-usa.com and using code …DWD20 at checkout. Follow us on Instagram, YouTube and TikTok…leave us reviews at Apple and Spotify (5* please!) email us at dameswhodishpodcast@gmail.com

March is National Nutrition Month® and Dina dishes about the profound role that food plays in bridging gaps, fostering relationships, and building communities. She also provides insight into the role of a Registered Dietitian in the healthcare setting.You can connect with Dina on Instagram (⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/dishwithdina/⁠⁠⁠⁠⁠⁠⁠⁠⁠) and check out her website at ⁠⁠⁠⁠⁠⁠⁠⁠https://dishwithdina.com/⁠⁠⁠⁠⁠⁠⁠⁠.----Check out our podcast in video format on DishWithDinaTV: ⁠⁠⁠⁠⁠https://www.youtube.com/user/DishWithDina?sub_confirmation=1⁠⁠⁠⁠⁠Join our mailing list to stay connected, stay informed, receive exclusive offers, and be a part of the DishWithDina community: ⁠https://forms.gle/MzV7gVAPEsqEyEFH6⁠ If you enjoyed this podcast, please subscribe, leave a review, and share it with others! You can also submit listener feedback or request to be a guest on a future episode by completing this form: https://forms.gle/WFQoLC5NviMPkpxj9⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠----DISCLAIMER: The purpose of this podcast is to entertain, educate, and inform, but it is not to be taken as medical advice. Please seek prompt, qualified medical care for any specific health issues and consult your physician or health practitioner before starting a new fitness regimen, herbal therapy, or other self-directed treatment.

We're chatting over brunch recapping some of our SF together time, from dinners out together with friends to the types of questions we got from daters at our book launch events. We're talking about the only hack for having better dates, the benefits that come from finding your person "later" on, and how sending that text may lead to that second date (or if nothing else, the answers you need to move the f on). Enjoy!Take the Dating Archetypes quiz now: https://howtobedateable.com/HOW TO BE DATEABLE IS OUT! Order now: https://howtobedateable.com/Follow us @dateablepodcast, @juliekrafchick and @nonplatonic. Check out our website for more content. Also listen to our other podcast Exit Interview available on Apple Podcasts, Spotify, or wherever you get your podcasts.WE WROTE A BOOK! HOW TO BE DATEABLE (Simon & Schuster, Jan 2025) is available now: https://howtobedateable.com/Our Sponsors:* Armoire: Get 50% off your first month of clothing rentals (up to $125 off) by visiting https://www.armoire.style and using the code DATEABLE* Happy Mammoth: Get 15% off, sitewide, on your first purchase at happymammoth.com with the code DATEABLE* Quince: Go to https://quince.com/dateable for free shipping and 365 day returns. * VIIA Hemp: Get 15% off all products including their best-selling High Love gummy at https://bit.ly/viiagoddess with the code DATEABLESupport this podcast at — https://redcircle.com/dateable-podcast/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

In this episode, I share my personal journey of quitting my corporate job to pursue entrepreneurship, detailing the emotional challenges and practical steps involved. I provide you with five essential tips for those considering leaving their 9-to-5 jobs, emphasising the importance of preparation, financial stability, and strategic planning. My 5 Essential Tips: Don't just quite straight away - build your side hustle, validate your idea, starting building your client list Build a financial runway Get up close and personal with your numbers - make projections Lay the foundations - education/upskilling, building your website, register your business name Create a roadmap - action plan, goals, new offers etc Today's episode was sponsored by Trello. Sign up for Trello here - it's free to get started! If you have the time, please could you rate and review this podcast or subscribe to it. It really helps us to continue making this free content for you and we just generally appreciate that you would do this for us! Have a great week guys!Ellen xx ~~~ Mentioned in today's episode: My Business Journey episode: https://pod.link/1576083467/episode/f44764a9626f42968d521b0466bb8377 Buy my Instagram Marketing e-book here Want to get more Ellen or Work with her and her team? Check out the Dishing Up Digital Agency website for more information and to contact us: https://www.dishingupdigital.com/ Join the Dishing up Digital School: https://www.dishingupdigital.com/courses Ellen's Instagram Page: https://www.instagram.com/ellenmackenziee/ Ellen on TikTok: https://www.tiktok.com/@ellenmackenzieee?lang=en Buy Ellen's Book: https://www.ellenmackenzie.com/book

Dishing on The Baldwins, Sweethearts on Prime, Love is Blind, T Rav's posts and our F'ing Nick Viall segment… Bachelor, RHOP and Married to Medicine Get 20% off Leonor Greyl products by going to Leonorgreyl-usa.com and using code…DWD20 at checkout. Follow us on Instagram, YouTube and TikTok…leave us reviews at Apple and Spotify (5* please!) email us at dameswhodishpodcast@gmail.com

We're catching up after a whirlwind trip to LA discussing how we failed on the brunch front but had one heck of a time at our first book launch event. We take a trip down memory lane recapping some of our past events that resulted in concussions and almost shattered doors with the tech elite, the real problem with dating, and thoughts around the taxi cab theory if it really just comes down to if their light is on and they're ready for something real. Enjoy!Take the Dating Archetypes quiz now: https://howtobedateable.com/HOW TO BE DATEABLE IS OUT! Order now: https://howtobedateable.com/Follow us @dateablepodcast, @juliekrafchick and @nonplatonic. Check out our website for more content. Also listen to our other podcast Exit Interview available on Apple Podcasts, Spotify, or wherever you get your podcasts.WE WROTE A BOOK! HOW TO BE DATEABLE (Simon & Schuster, Jan 2025) is available now: https://howtobedateable.com/Our Sponsors:* Armoire: Get 50% off your first month of clothing rentals (up to $125 off) by visiting https://www.armoire.style and using the code DATEABLE* Blueland: Get 15% off Blueland Cleaning supplies at https://blueland.com/DATEABLE with the code DATEABLE* Happy Mammoth: Get 15% off, sitewide, on your first purchase at happymammoth.com with the code DATEABLE* NOCD: Book a free 15-minute call with their team: https://www.treatmyocd.com* Quince: Go to https://quince.com/dateable for free shipping and 365 day returns. * VIIA Hemp: Get 15% off all products including their best-selling High Love gummy at https://bit.ly/viiagoddess with the code DATEABLE* VIIA: Get 15% off and if you're new to VIIA- get a free gift of your choice with the code DATEABLE at https://viia.co/DATEABLESupport this podcast at — https://redcircle.com/dateable-podcast/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

In this episode my two worlds collide as we chat Social Media Management and Podcast Production with the wonderful Abbey Graves. From radio DJ to Government Social Media Manager to taking her own side hustle full time we discuss her journey and how she was able to apply what she learnt from the Dishing up Digital School to her podcast production company. Some Key Takeaways: The turning point in going full time with Social Media Management and Podcast Production How the Dishing up Digital School helped How to manage the lower income months Managing client deliverables Giving up control in some areas by hiring a contractor - Ellen gives Abbey homework! Find out more about Abbey on her website: https://abbeygravesproductions.com/ If you have the time, please could you rate and review this podcast or subscribe to it. It really helps us to continue making this free content for you and we just generally appreciate that you would do this for us! Have a great week guys!Ellen xx ~~~ Mentioned in today's episode: My episode on hourly rates: https://pod.link/1576083467/episode/a0fe9022dbaa5009400403424e436ea8 Want to get more Ellen or Work with her and her team? Check out the Dishing Up Digital Agency website for more information and to contact us: https://www.dishingupdigital.com/ Join the Dishing up Digital School: https://www.dishingupdigital.com/courses Ellen's Instagram Page: https://www.instagram.com/ellenmackenziee/ Ellen on TikTok: https://www.tiktok.com/@ellenmackenzieee?lang=en Buy Ellen's Book: https://www.ellenmackenzie.com/book

Dishing on Paradise (Hulu), Denise Richards new show coming on Bravo, The Baldwins coming on TLC… 5:36 +/- Traitors, RHOBH, Summerhouse, Southern Charm and MAFS Chicago. Get 20% off Leonor Greyl products by going to Leonorgreyl-usa.com and using code …DWD20 at checkout. Follow us on Instagram, YouTube and TikTok…leave us reviews at Apple and Spotify (5* please!) email us at dameswhodishpodcast@gmail.com

Send us a textDee and Carol talk give tips for growing big zinnias, some things to consider for a new vegetable garden, a lovely book by Anya Lautenbach and more.For more information and links, check out our free newsletter.Flowers:Grow Great Zinnias - Floret FlowersOn the Bookshelf:  The Money-Saving Garden Year, a month-by-month guide to a great garden that costs less, by Anya Lautenbach. (Amazon link) Dirt: Cinnamon to Prevent Fungus Gnats?Our Affiliates (Linking to them to make a purchase earns us a small commission):Botanical InterestsFarmers DefenseEtsyTerritorial SeedsTrue Leaf Market Eden BrosNature Hills Nursery  Book and Amazon links are also affiliate links.Email us anytime at TheGardenangelists@gmail.com  Our newsletter is on SubstackFor more info on Carol  visit her website.  Visit her blog May Dreams Gardens. For more info on Dee, visit her website.  Visit her blog Red Dirt Ramblings.Support the showOn Instagram: Carol: Indygardener, Dee: RedDirtRamblings, Our podcast: TheGardenangelists.On Facebook: The Gardenangelists' Garden Club.On YouTube.Support the showOn Instagram: Carol: Indygardener, Dee: RedDirtRamblings, Our podcast: TheGardenangelists.On Facebook: The Gardenangelists' Garden Club.On YouTube.

On this week's OPPOSITION TERRITORY pod, we're diving into the New York Knicks and what their season has looked like, where they'll be heading after the All-Star break, and if they can make a real postseason run in the Eastern Conference. Do they have what it takes to matchup well against the Celtics and the Cavs? This week, Josh Rodriguez from The Dime with Josh & Kwab podcast joined us for a great discussion!Topics Josh and Jeff dove into:- Assessing what we've seen from the Knicks so far during this 2024-2025 season.- What kind of dynamic has Karl-Anthony Towns brought to the team through his first 54 games as a Knick?- Dishing out grades for Jalen Brunson, O.G. Anunoby, Josh Hart, Mikal Bridges, and more.- Biggest positives and negatives we've seen from the Knicks this season.All of this and much more during this week's pregame preview show!Head over to our website for all of our podcasts and more: philadelphiasportstable.com.Follow us on BlueSky:Jeff: @jeffwarren.bsky.socialErik: @brickpollitt.bsky.socialFollow us on Threads:Jeff: @mrjeffwarrenErik: @slen1023The Show: @philadelphiasportstableFollow us on Twitter/X:Jeff: @Jeffrey_WarrenErik: @BrickPollittThe Show: @PhiladelphiaPSTFollow the show on Instagram: instagram.com/philadelphiasportstable.

We're dishing over brunch around the decline in dating apps, the alternatives for daters, and also when to know if you're ready to date again after ending a relationship. Enjoy! Take the Dating Archetypes quiz now: https://howtobedateable.com/HOW TO BE DATEABLE IS OUT! Order now: https://howtobedateable.com/Follow us @dateablepodcast, @juliekrafchick and @nonplatonic. Check out our website for more content. Also listen to our other podcast Exit Interview available on Apple Podcasts, Spotify, or wherever you get your podcasts.WE WROTE A BOOK! HOW TO BE DATEABLE (Simon & Schuster, Jan 2025) is available now: https://howtobedateable.com/Our Sponsors:* Armoire: Get 50% off your first month of clothing rentals (up to $125 off) by visiting https://www.armoire.style and using the code DATEABLE* Blueland: Get 15% off Blueland Cleaning supplies at https://blueland.com/DATEABLE with the code DATEABLE* Happy Mammoth: Get 15% off, sitewide, on your first purchase at happymammoth.com with the code DATEABLE* NOCD: Book a free 15-minute call with their team: https://www.treatmyocd.com* Quince: Go to https://quince.com/dateable for free shipping and 365 day returns. * VIIA Hemp: Get 15% off all products including their best-selling High Love gummy at https://bit.ly/viiagoddess with the code DATEABLE* VIIA: Get 15% off and if you're new to VIIA- get a free gift of your choice with the code DATEABLE at https://viia.co/DATEABLESupport this podcast at — https://redcircle.com/dateable-podcast/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

My pricing episodes always bring out some interesting comments and responses. Yes I'm going to be revealing every deliverable the details as part of this package, but I first need to reiterate that pricing is personal and everyone is different. There are so many different factors to consider from your level of experience, to where you're based in the world. Other than a chat about pricing strategy, I'm mainly delving into the deliverables in this package today. I'm covering: Number of posts and the posting schedule Captions and Hashtags Engagement Strategies and community management Analytics & reporting Content Creation vs Management If you have the time, please could you rate and review this podcast or subscribe to it. It really helps us to continue making this free content for you and we just generally appreciate that you would do this for us! Have a great week guys!Ellen xx~~~ Want to get more Ellen or Work with her and her team? Check out the Dishing Up Digital Agency website for more information and to contact us: https://www.dishingupdigital.com/ Join the Dishing up Digital School: https://www.dishingupdigital.com/courses Ellen's Instagram Page: https://www.instagram.com/ellenmackenziee/ Ellen on TikTok: https://www.tiktok.com/@ellenmackenzieee?lang=en Buy Ellen's Book: https://www.ellenmackenzie.com/book

Last time we spoke about the Mukden Incident. In the early 1930s, Ishiwara and Itagaki of the Kwantung Army believed Japan must seize Manchuria to secure its interests against China and the USSR. Frustrated by delays from Tokyo, they orchestrated a surprise attack, framing it as retaliation for the mysterious death of a fellow officer. On September 18, 1931, they bombed railway tracks, claiming a Chinese atrocity, and swiftly attacked, overwhelming Chinese forces despite being outnumbered. Their decisive actions sparked Japan's occupation of Manchuria, defying orders from high command. In a bid to expand Japan's influence, Ishiwara and Itagaki incited chaos in Manchuria, leading to the Mukden Incident. They manipulated local unrest to justify military action, swiftly capturing Kirin without resistance. Despite Tokyo's orders against expansion, they continued their aggressive tactics, pushing for Manchuria's independence. Ishiwara's defiance of command led to significant military successes but also sowed seeds of indiscipline within the army. Ultimately, their actions set Japan on a path toward conflict with China and the West, forever changing the region's fate.   #138 How Zhang Xueliang lost Manchuria Welcome to the Fall and Rise of China Podcast, I am your dutiful host Craig Watson. But, before we start I want to also remind you this podcast is only made possible through the efforts of Kings and Generals over at Youtube. Perhaps you want to learn more about the history of Asia? Kings and Generals have an assortment of episodes on history of asia and much more  so go give them a look over on Youtube. So please subscribe to Kings and Generals over at Youtube and to continue helping us produce this content please check out www.patreon.com/kingsandgenerals. If you are still hungry for some more history related content, over on my channel, the Pacific War Channel where I cover the history of China and Japan from the 19th century until the end of the Pacific War. Little disclaimer this is not a quote en quote regular episode. In this one we are going to look more so into the reasons the Japanese had an easy time conquering Manchuria. Its honestly a very complicated subject involving numerous variables, but I thought it be important to talk about this before we get into the campaign itself.  So last we left off are good friend Ishiwara Kanji had unleashed the Mukden Incident, initiating an unofficial war with China. On September 18, 1931, the Japanese executed a false flag operation by detonating explosives along the South Manchurian Railway near Mukden. This action was followed by an assault from 500 Kwantung soldiers on the Peitaying Barracks, which were defended by 7,000 troops under Zhang Xueliang. At the time, Zhang was in Beiping serving as the North China garrison commander. Those around him, including Chiang Kai-shek, urged him to instruct his men not to resist, to conceal their weapons, and to retreat westward if possible. Chiang Kai-shek recognized that the Japanese were attempting to provoke a full-scale war with China, a conflict they were not prepared to win at that moment. China needed additional time to organize and train its forces to confront such an adversary. Zhang Xueliang understood the weakness of his own forces and aimed to preserve a significant army, making these orders advantageous for him. Both men also believed that the League of Nations or the Wakatsuki cabinet might intervene to halt the illegal occupation. During the confrontation at the Peitaying Barracks, approximately 500 Chinese soldiers were killed, many surrendered, and others fled as the Japanese forces destroyed the barracks and the small air force stationed there. Now what is known as the invasion of Manchuria, is actually an extremely complicated story. For those interested over on the Pacific War Channel I have a full documentary covering it with a lot of combat footage and Chinese Drama Series footage which is always absolutely hilarious. To overly summarize, the officials in charge of various regions of Manchuria did one or more of three options when faced with Japanese aggression. 1) Most defected in return for monetary gain and new positions under the emerging puppet government. 2) They attempted to sabotage and thwart the Japanese while portraying themselves to be complicit. And 3) they actively fought back. So before we begin this story lets talk about Manchuria during this time period. After the death of his father Zhang Zuolin, Zhang Xueliang inherited an extremely chaotic Manchurian dynasty one could call it. The problems were political, social and economic and while the Young Marshal was tackling these issues, 3 years into his new reign, on September 18th of 1931 the Japanese commenced an invasion. The Japanese had been greatly concerned at Zhang Xueliang' moves to assume control over the regional industries and railways, whose income was incredibly important to Japan after the Great Depression had hit in 1929. What ultimately happened to Zhang Xueliang echoed the fate of Yuan Shikai during his tenure of 1912-1916. Yuan Shikai had made moves to centralize China while simultaneously alienating its populace by abolishing its provincial assemblies and trying to make the militarists dissolve their armies. Both men faced enormous external threats while trying to transition their regimes. Nonetheless, Zhang Xueliang did oversee a lot of real change in manchuria in terms of political awareness, education, greater availability of foreign goods and increased the populations feeling they were part of China proper. This increased awareness alongside a sense of international crisis caused by the clashes with the USSR and Japan, spur a new sense of nationalism that would persist for the 15 year war.  So lets talk about the regions of Manchuria shall we. There are 3 provinces in Manchuria, Liaoning, Jilin and Heilongjiang, altogether they encompass 380,000 square miles. The central third of Manchuria consists of plains, with the Xing'an range extending around the border areas from the west to northeast and the Changbaishan mountains following the border from east to southeast. To the west of the Xing'an Mountains lies a region that is geographically part of Mongolia and is characterized by steppe terrain. The most fertile regions include the alluvial plain extending from the Gulf of Liaodong to Changchun, as well as the areas near the Sungari and Nonni Rivers in northern Jilin and Heilongjiang. This area experiences significant seasonal climate variations, with average temperatures in July reaching approximately 24 degrees Celsius, while winter averages drop to around –12 degrees Celsius in southern Manchuria and –24 degrees Celsius in the far north. By 1931, there had been no official census conducted in the area, but the Research Bureau of the South Manchurian Railway estimated the population in 1930 to be approximately 34.4 million people. This included 15.2 million in Liaoning, 9.1 million in Jilin, and 5.3 million in Heilongjiang. Population density varied, with Liaoning having 212 people per square mile, Jilin with 89, and Heilongjiang with 23. By 1931, over 90 percent of the population was Han Chinese, while Manchus accounted for about 3 percent, Mongols around 6 percent, and the remaining population comprised Koreans, Russians, and Japanese. During the Japanese occupation, the economy of Manchuria was primarily agricultural, with soybean products accounting for 60 percent of the region's total exports in 1930. In contrast, industrial development was limited in 1931, mainly concentrated in the Japanese-controlled cities of Dairen and Harbin, as well as in areas managed by the South Manchuria Railway and the Chinese Eastern Railway. However, since the early 1920s, a military-industrial complex had begun to emerge, driven by Zhang Zuolin's demand for modern weaponry. The Shenyang arsenal, established in 1919, manufactured rifles and ammunition, employing 20,000 skilled workers who operated at full capacity during the Zhili-Fengtian wars, producing up to 400,000 rounds daily at its peak in 1924-25.The population of Manchuria was overwhelmingly rural and the rivers and roads remained their principal means of transportation. The Amur, Nonni and Sungari rivers were the lifeline of trade, while the roads were in quite a terrible state of repair by 1931. There were 3 key groups of people who met the Japanese invasion, military power brokers, nationalists and civilians who were largely alienated from Zhang Xueliang's regime. Amongst all of them was a large level of interprovincial rivalries.  Local militarism in Manchuria was heavily factionalied with each clique retaining both civilian and military followers. The old comrades of Zhang Zuolin were categorized by the Japanese as “the old faction”, such men as Zhang Zuoxiang and Zhang Jinghui who had risen up alongside the Tiger of Manchuria during the 1920s. They had amassed large fortunes and although they had been subordinate to Zhang Zuolin, they were also power brokers in their own right with private armies and economic bases under their control. Some like Zhang Zuoxiang and Wan Fulin stayed loyal to the Young Marshal once he assumed power. They were often aided by the Japanese who were not keen at all with Zhang Xueliang's enthusiasm for Chinese nationalism. Zhang Zuoxiang would become one of Zhang Xueliangs most important associates. He was born in Jinzhou and at the age of 16 fled his village to escape a family feud and became a bricklayer in Shenyang. However in 1901 he got involved in an incident ending with him stabbing another man, prompting him to flee for Xinmin where he joined forces under Zhang Zuolin. He quickly rose within the military and attended the Fengtian Military Academy. During the 1920s he remained a close ally to Zhang Zuolin, serving as a military governor of Jilin. When Zhang Zuolin was assassinated, Zhang Zuoxiang used his authority to preserve power for Zhang Xueliang who was stationed outside Manchuria at the time and needed time to return to Manchuria.  Wan Fulin would become Zhang Xueliang's other second in command. He was born in 1880 in Changling county of Jilin. Born to a poor farming family, he joined a local militia of around 50 men. His militia was gradually incorporated into the local militarist Wu Junshengs troops in 1900 and from then on Wan rose through the ranks. After Zhang Zuolin's death Wan Fulin was appointed as the military affairs supervisor or “duban” for HEilongjiang. He then took a newly created position of provincial chairman “Zhuxi” in 1929 and held said position during the Mukden Incident.  Now after the Old Tiger had died, one of his old associates Zhang Zongchang, whom I think we all know very well, proved to Zhang Xueliang he could not rely on his fathers old guard. Zhang Zongchang and Chu Yupu tossed their lot in with the Japanese and attacked from Tangshan with 60,000 troops trying to overthrow the new KMT led government. That little venture only lasted from August 2-8th, ending in a hilarious defeat for the so called rebels, but the experience taught Zhang Xueliang that his Fengtian army needed to be reformed, even though it was against the wishes of many of its senior officers.  The most significant opposition to Zhang Xuliang came from his fathers former chief of staff Yang Yuting and his associate Chang Yinhuai. Yang Yuting had been born in Hebei, but his family moved to Faku county in Fengtian when he was young. He was an adept student, rising through the system and by 1909 joined the Japanese military academy “Shikkan gakko”. During the republic days, he joined the Old Tiger and slowly became a trusted ally. In 1925 as General Guo Songling rebelled, in a large part because of Yang Yuting's advocacy of continued militarism even after the failure of the Fengtian army during the second Fengtian-Zhili War. Yang Yuting was chosen by Zhang Zuolin to lead the unsuccessful counterebellion and then became his chief of staff. By 1927 Yang Yuting began negotiations with the Japanese, some of whom thought he would make a much better replacement to the Old Tiger. Yang Yuting saw Zhang Zuolins death as an opportunity to development himself, however in 1928 he began negotiations with Nanjing as well. This led him to change his mind about Japan and adopted unification measures with Nanjing. He hoped to snuggle up to Chiang Kai-Shek, but likewise retained close connections with the Japanese. Dishing out appointments was something Yang Yuting was quite keen upon. When Zhang Xueliang sought to appoint one of his supporters as the new governor of the Eastern Special Zone, this was an area around Harbin that had been made autonomous in its role as a hub for the Chinese Eastern Railway, well Yang Yuting made Zhang Jinghui the de facto governor instead. Yet Yang Yuting's spiderlike nature would become his downfall. One of his closest friends was Chang Yinhuai, who was appointed governor of Heilongjiang by Zhang Xueliang in 1928. Chang Yinhuai's contempt for the Young Marshal became more and more open, until it reached the point where he would money to Yang Yuting for ordnance expenses but not the Young Marshal, oh and he was building his own private army. On the 10th of January of 1929 Chang and Yang went to meet Zhang Xueliang, demanding he create a new post of Northeastern Railway Supervisor for Chang. They both argued they wanted to take control over the Chinese Eastern Railway, currently under Soviet-Chinese dual control, but Zhang Xueliang dragged his feet during the meeting. When the two men left, Zhang Xueliang instructed his police chief Gao Jiyi to arrest and shoot them, which he did. M.S Myers, the American consul in Shenyang cabled his superiors about the execution, noting, “the elimination of the two most powerful and probably able members of the Fengtien Party[,]... although strengthening the position of the existing head of this territory for the time being, may later result in the breakup of that party through internal and external agencies.” Well Mr. Myers was quite right. Although Zhang Xueliang's actions had the effect of stopping Yang Yutings overreach, it ultimately was more of a sign of his weakness, rather than strength. Some like Zhang Jinghui were saved by the fact they were old associates with Zhang Zuolin and had built their own power bases. However other like Zang Shiyi for example, who were close associates of Yang Yuting had to wait for Zhang Xueliang to move to Beiping to take up his position as deputy commander of the Nationalist forces before gaining office as chairman of Liaoning. Zhao Xinbo only managed to grab the office of mayor over Shenyang after the Japanese took over. Overall Zhang Xueliang did not exercise strong enough control over his local militarists any more than his father did. When Guo Songling had rebelled in 1925, Zhang Zuolin's support had bled considerably, it was only Japanese intervention that saved him. His son would find out his rule was more tolerated rather than supported. There was also a lot of friction between those supporting the KMT vs those supporting the CCP in Manchuria. Qian Gonglai was a professor at the Shendao school in SHenyang and was arrested as a Bolshevist agitator in march of 1927. He had developed a large following amongst his students and the local intelligentsia. Qian had been involved with multiple organization such as the local YMCA and within the Shendao school, which were breeding grounds for young activities. These youthful types were inspired by the May Fourth and May Thirtieth movements, most being from Fengtian. Once Zhang Xueliang and his close followers set up a base of operations in Beiping after 1931, these types of intellectuals would become the founders and key movers of the Northeast National Salvation Society or “NNSS”, the most important propaganda organization to favor the military recapture of Manchuria in defiance of Chiang Kai-Shek's nonaggression strategy. One of their members, Yan Baohang was born in a village within Haicheng county of Fengtian. He came from a poor family, but managed to attend the village school and performed well enough to encourage a local elite to pay for his primary schooling. He went on to study at the teacher training college in Shenyang where he came under the influence of Christianity, but also nationalist ideas promoted by the May fourth movement. He attended the Shenyang YMCA and went to college where he met other young activities such as Wang Zhuoran, Du Zhongyuan and Gao Chongmin. After graduating Yan attempted his new teaching methods at various Fengtian schools, before setting up a free school in Shenyang for poor children. This school was supported by the YMCA and funds from Guo Songling's wife. The school was widely admired, and Zhang Xueliang gave it his full support. Yan became quite famous and was sent to Beijing for further training. By 1925 Yan received a scholarship to go to Edinburgh University where he earned a certificate in Social Studies. While in Europe he traveled widely, visiting places like Denmark and Moscow. He came back to Shenyang in 1929 and alongside Lu Guangji, Gao Chongmin, Wang Huayi and Che Xiangchen formed the Liaoning Provincial Nationalist Foreign Affairs association. This organization, whose core members formed the NNSS, was supported by Zhang Xueliang. Their aim was to seek China's freedom and equal status, which obviously stood against the Japanese. By 1931 it had 46 branches and Yan also set up within the YMCA a Liaoning anti-opium association and a Liaoning Provincial Nationalist Education Advancement Association. By 1930 the Educational Advancement Association's speakers went out on 14 occasions to talk about “exposing various crimes and secret plans the Japanese had for invading the Northeast”. Yan would become one of the heads of the NNSS's propaganda section after 1931. The adoption of the KMT in Manchuria post 1929 meant the nationalist activists all became party members. Yan Baohang and his friends Lu Guangji, Che Xiangchen, Du Zhongyuan,Wang Huayi, Zhao Yushi, and Wang Zhuoran were among thirteen delegates sent to Nanjing for the KMT national conference in May 1931. Lu Guanji had a similar career to that of Yan. Born in 1894 in Haicheng county, he came to Shenyang at the age of 15 and graduated from the teacher training college in 1918. He taught in a SMR-zone Chinese school. In 1922 he attended a national YMCA meeting in Shenyang and soon after was dismissed from teaching for supporting student protests. After this he went to Shenyang to see if his friend Yan Baohang could use his influence with Zhang Xueliang to obtain him a job as a schools inspector. By 1926 he left education for business, becoming a manager over a local printing firm. By 1929, he was elected deputy head of the Fengtian Chamber of Commerce where he frequently met with Zhang Xueliang who liked to make use of the chamber to organize anti-Japanese protests that would not be officially linked to himself.  Chen Xianzhou was born in Huanren county to a family who were handicraft manufacturers, but they went bankrupt during the First Sino-Japanese War. Chen moved in with other relatives who paid for his education. He entered the Huanren Teacher training college in 1915, where he also learned Japanese. In 1919 he won a scholarship to Sendai Industrial College where he studied electrical engineering and became active in overseas chinese student groups protesting for the return of Port Arthur and Dairen. After graduating in 1924 he was employed by the Shenyang municipal administration to negotiate with the Japanese on the building of a new tram line. Through his efforts it was built in a year for less than 2 million yuan and for this in 1927, he was asked to do the same service for Harbin. Under Zhang Xueliang's administration, Chen was given permission to restructure the Northeasts telecommunications and broadcasting network. He added 12 new transmitters linking Shenyang, Harbin, Qiqihar, Yingkou and Changchun. After the Mukden Incident, Chen became a committee member of the NNSS in Beiping, advising resistance armies on how to operate field radios.  Du Zhongyuan was born in Huaide county, once located in Fengtian, now in Jilin. He came from a poor village family, but local elites helped pay for his education, allowing him to study at the Fengtian Provincial teacher training college. He also studied english and japanese. He first became a english teacher, but then developed an interest in the porcelain industry, which was heavily dominated by the Japanese in Manchuria. He thought he could break into their market, so he went to Tokyo Industrial college from 1917-1923, before returning to set up a porcelain manufacturing firm in Shenyang. In 1929, Zhang Xueliang authorized a 120,000 yuan loan to support his factory. Du rose into a prominent figure and was elected deputy chairmen of the Liaoning Chamber of Commerce in 1927, then chairman in 1929. His time in Japanese had been spent mostly as a student, but he was also an activist. He had led a group of 29 Chinese students to protest Zhang Zuolin's government for continuing to allow the Japanese to control the Kwantung leased territory. He had a flair for publicity and found himself in a good position to head the NNSS. He befriended Yan Baohang and Lu Guangji along his journey. Che Xiangchen was born in Faku county to a local elite family. He attended Beijing University extension school in 1918 and was quickly caught up in political activities, taking part in the May fourth movement. After graduating he studied at Zhangguo University then after that joined the Shenyang YMCA befriending Yan Baohang. Encouraged by Yan Baohang, he established schools for delinquent and disadvantaged children. The exact field I work in outside of Youtube and Podcasts. By July 1929 he sponsored 41 schools within ities and over 200 rural schools. Alongside Yan Baohang, and Zhang Xiluan he organized the Liaoning Associate for the Encouragement of Nationalist Education. Wang Huayi was born in Liaozhong county to a poor farmer family. He managed to get funding for his education at the Fengtian Teacher training college in 1916. During his studies he befriend Yan Baohang who introduced him to the YMCA and involved him in its activities. He also became friendly with Zhang Xueliang and this paid off after 1928 when he was made deputy head of the Liaoning Education Department. Wang Zhuoran was born in Fushun county to a farmer family. He attended teacher colleges in Beijing and Shenyang where he befriended Yan, Du, Lu and Wang Huayi and other activists at the YMCA. From 1923-1928 he studied at Columbia University in New York and traveled to England often before returning to Shenyang in 1928. He became the tutor to Zhang Xueliang's children and was active in the Northeastern Nationalist Foreign affairs association. All of these figures dominated Liaoning, specifically the area of Shenyang and this meant the core of nationalist activism was also found here. Here the Japanese would manage to co opt local elites, but many of said elites would fight to see Manchuria recaptured by China. Now that covered the educated, nationalistic and politically aligned to Zhang Xueliang types, but the elites of Manchuria at the county level were anything but aligned with the Young Marshal. In fact most of the provincial elites were actually prejudiced against Zhang Xueliang. As a result of the Warlord Era wars, an enormous amount of Manchuria's spending went to the military. To give a more specific idea. Between 1922 and 1924, Zhang participated in the Fengtian-Zhili Wars. Thanks to the careful financial management of his finance minister, Wang Yongjiang, the budget was able to accommodate these expenses even in 1923, despite approximately 50 percent of revenue being allocated to military spending. Fengtian's revenue amounted to 26.8 million yuan, with expenditures totaling 18.2 million yuan; of this, 13.9 million yuan—around 76 percent—was directed towards the military, while only 3 percent was spent on education. However, by 1925, Fengtian's income had decreased to 23 million yuan, while military expenditures surged to 51 million yuan. In an attempt to address this issue, Zhang Zuolin resorted to printing money, which led to rampant inflation. On March 1, 1927, the exchange rate was 6.71 Fengtian dollars for one Japanese gold yen, but by February 1928, it had plummeted to 40 dollars per yen. As Ronald Suleski observes, “Zhang Zuolin drained the provincial economy in order to pay his troops fighting in China proper.” Local elites became very resentful of the increased military spending and rising inflation and this was furthermore met by Zhang Zuolin silencing their complaints by neutralizing their provincial assemblies. The military spending kept growing, alongside the inflation causing high unemployment. By February of 2918 the Shenyang Chamber of Commerce reported , “5,089 businesses were forced to close, among them 456 sundry goods shops, 416 restaurants, 165 factories, 157 machine shops, 142 rice shops, 116 foreign goods stores, and 83 general stores.” When the Young Marshal assumed power he promised major changes including “the development of industry and commerce, the pursuit of education, and utmost efforts to maintain peace.” Yet his fathers pattern of spending did not change. In 1930, total regional expenditure reached 144.2 million yuan, with 98.6 million yuan allocated to the military (68.3%), compared to just 4.7 million yuan for education (3.26%) and 0.34 million yuan for construction projects (0.24%). Regional revenue from taxes and other government sources, including fines, amounted to 122 million yuan, resulting in a deficit of 22 million yuan. Of this revenue, only 8.3 million yuan (6.8%) came from direct taxation, primarily land tax, while the salt gabelle was the most profitable source, generating 45.9 million yuan (37.3%). Following their occupation, the Japanese observed that “if such a large sum were not spent on military purposes, the finances of the Three Eastern Provinces would show a significant surplus.” Many of the civilians who served in Zhang Zuolin's government became quickly disillusioned with the rule of militarists and felt very uneasy about Zhang Xueliangs alliance with Nanjing, as to most in Manchuria, Chiang Kai-Shek was just another warlord. Many of the elites saw Japan as a more rational alternative for an alliance. Yu Chonghan who had been the foreign minister to Zhang Zuolin until he resigned in 1927 had a long lasting relationship with the Japanese. During the Russo-Japanese War he had been a spy for Japan and always kept close contact with Tokyo. Chen Xinbo, the advisor to Yang Yuting was a former legal adviser to Zhang Zuolin. However he also had long standing connections to Japan, working as a school teacher in Dairen, before studying at Meiji University for law. Yuan Jinkai, the former minister of civil affairs for Zhang Zuolin was “a mentor figure to the civilian clique in the 1920s”. He was born in Liaoyang in the 1870s and was a scholar who became head of the conservative faction in the joint provincial assembly. But when Zhang Xueliang came to power, in the words of a Japanese reporter “demoted by the ‘new faction' and completely lost his power. He was exalted to being a member of the Northeastern Governmental Affairs Committee [Dongbei zhengwu weiyuanhui: the highest political body in the Northeast after 1928] and a committee member in the Nanjing Government's Control Yuan, but from the start he was treated as a relic of the past [kotto].” Understandably he became disillusioned with Zhang Xueliang. Yuan was just one of many prominent disenfranchised elites who sought an opportunity to regain what they had lost to the Young Marshal and the Japanese occupation proved a great opportunity.  The South Manchurian Railway was a major factor that contributed to the co-option of the Chinese towards Japanese occupation. It ran 700 miles, over 5 lines and had land rights attached to it encompassing 105 cities, towns and villages. Not only did it provide railway services but also administration and social services. By 1924 the SMR had expanded its workforce to nearly 40,000 with ¾'s being local chinese. It provided expensive facilities, such as hospitals in Mukden, Tieling, Changchun and Dairen. The growth in Chinese nationalism against the Japanese grew amongst the intelligentsia, but the average blue collar types more or less enjoyed the benefits the Japanese were providing. Historian Chong-Sik Lee noted “The living conditions among the Chinese population in the Kwantung Leased Territory were much better than those in China proper, and this was true throughout the region” A combination of improved conditions compared to those in intramural China and the appeal of Japanese-sponsored jobs in industry and mining, he argues, resulted in a significant influx of immigrants to the area. The Japanese capitalized on this newly available labor force by implementing a development strategy that necessitated the hiring of large numbers of unskilled Chinese workers, even with the use of modern equipment. This approach was largely motivated by a desire to avoid widespread unemployment, as these workers also served as consumers of Japanese products. Furthermore, although the working conditions for manual laborers employed by the Japanese were poor by contemporary standards, they were not necessarily worse—and may have even been better—than those faced by factory workers in Japan, such as women aged twelve to thirty-five employed in Nagano's silk factories, where the mortality rate due to lung disease was 23 per 1,000, compared to the typical rate of 7 per 1,000 for that age group.The Japanese had also set up the Manchurian Youth League “Manshu Seinen renmei” in 1928 to specifically deal with the threat of the growing Chinese nationalism, by advocating for a separate state in Manchuria. Both the Japanese army and civilian settlers aspired to set up a Japanese controlled Manchuria that could make use of the existing Chinese local government structures.  There was also the issue of currency. Coins, ingots and notes were all in circulation, but their value differed from region to region. There were competing currencies, Chinese, Japanese and Soviet. Zhang Zuolin had set up three eastern provincial banks aiming to issue a unified currency to supersede the foreign currencies, backed by silver reserves, but it never worked out. Politically when Manchuria joined the new Nanjing system, it meant the KMT would begin a process of elections and appointments, but in the interim it fell upon Zhang Xueliang, who simply reverted to his fathers old way of relying on regional figureheads. Basically only Liaoning saw any real political reform. Militarily Zhang Xueliang inherited his fathers Fengtian military. He wished to reduce the spending of it, but found himself unable to deal with the high unemployment that would result from mass demobilization. Zhang Xueliang also feared reducing his military strength to the point he might become vulnerable to any of his given rivals. On the economic front, it was really Japan who benefited the most from Manchuria's economic activities. 70% of Manchurian imports came from Japan as were 75% of its exports. Zhang Xueliang was determined to reverse the Japanese economic dominance, but the great depression greatly hampered any efforts.  Ultimately, Zhang Xueliang had grand plans when he rose to power in 1928. He intended to align the Northeast with the Nanjing government and diminish Japanese influence in the region. Additionally, he sought to enhance local infrastructure in Manchuria and regain the trust of provincial elites who had been alienated by his father. Although some progress was made toward these objectives, the outcomes fell short of the efforts invested. His alliance with Chiang Kai-shek was marked by mutual suspicion. The economic depression devastated the agricultural exports that had fueled Manchuria's remarkable growth, undermining the financial resources needed for Zhang's initiatives. Both civilian and military leaders in the area struggled to trust Zhang, as incidents like the assassination of Yang Yuting and the outbreak of civil war in 1930 led them to believe that, despite his claims, he was much like his father. Most importantly, the Japanese grew increasingly concerned about the possibility of a nationalist regime threatening their “special position.” By 1931, they recognized a risk to their dominance, while Zhang's reforms remained incomplete and unpopular. Concurrently, the sentiment in Japan was shifting toward aggression against China, which was being partially blamed for exacerbating Japan's economic difficulties. These combined factors led to the coup on September 18, 1931. I would like to take this time to remind you all that this podcast is only made possible through the efforts of Kings and Generals over at Youtube. Please go subscribe to Kings and Generals over at Youtube and to continue helping us produce this content please check out www.patreon.com/kingsandgenerals. If you are still hungry after that, give my personal channel a look over at The Pacific War Channel at Youtube, it would mean a lot to me. Zhang Xueliang sure inherited one hot potato so to say. Much could be blamed upon his father Zhang Zuolin, but likewise the Young Marshal failed to meet the demands of his new reign. Many Chinese would ultimately throw their lot in with the Japanese, rather than what appeared to be a failing warlord. 

#brunchtalk is back...with a twist. We're trying out a new format where we dish about some of the things going on in our lives, the (dating) news, or whatever relevant topics we find related to dating/relationships/love/personal growth and more. And of course, we'll still answer your burning questions where this week we talk about age gap relationships and if there's a certain number of years between you that becomes problematic. Plus we chat about our upcoming San Francisco events so Bay Area, COME THROUGH! Enjoy!Take the Dating Archetypes quiz now: https://howtobedateable.com/HOW TO BE DATEABLE IS OUT! Order now: https://howtobedateable.com/Follow us @dateablepodcast, @juliekrafchick and @nonplatonic. Check out our website for more content. Also listen to our other podcast Exit Interview available on Apple Podcasts, Spotify, or wherever you get your podcasts.WE WROTE A BOOK! HOW TO BE DATEABLE (Simon & Schuster, Jan 2025) is available now: https://howtobedateable.com/Our Sponsors:* Armoire: Get 50% off your first month of clothing rentals (up to $125 off) by visiting https://www.armoire.style and using the code DATEABLE* Blueland: Get 15% off Blueland Cleaning supplies at https://blueland.com/DATEABLE with the code DATEABLE* Happy Mammoth: Get 15% off, sitewide, on your first purchase at happymammoth.com with the code DATEABLE* NOCD: Book a free 15-minute call with their team: https://www.treatmyocd.com* Quince: Go to https://quince.com/dateable for free shipping and 365 day returns. * VIIA Hemp: Get 15% off all products including their best-selling High Love gummy at https://bit.ly/viiagoddess with the code DATEABLE* VIIA: Get 15% off and if you're new to VIIA- get a free gift of your choice with the code DATEABLE at https://viia.co/DATEABLESupport this podcast at — https://redcircle.com/dateable-podcast/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Dishing on…XO Kitty, Grammys, Jeff Lewis Chumpcon, Justin vs. Blake, Denise Richards has a new show, Marcus Jordan gets pulled over, Paige speaks out about timeline breakup with Craig… @ 22 +/- minutes – Bachelor, RHOP, Married to Medicine and Sister Wives Get 20% off Leonor Greyl products by going to Leonorgreyl-usa.com and using code …DWD20 at checkout. Follow us on Instagram, YouTube and TikTok…leave us reviews at Apple and Spotify (5* please!) email us at dameswhodishpodcast@gmail.com