Podcasts about dishing

Send us Fan MailRecorded live at the National Restaurant Show in Chicago, this episode of Pizza Today puts Editor in Chief Denise Greer in conversation with two pizzeria pros shaping how modern pizza operations run.Juan Robles, corporate chef for Triple Beam Pizza in Los Angeles, California, breaks down the commissary model powering their five-location Roman-style pizza program — covering conveyor oven customization, high-hydration dough at 96%, par-baking strategy, and why three locations is the sweet spot before launching a commissary.Vitangelo Recchia of Bella Napoli Pizzeria and Restaurant in Port Charlotte, Florida, shares how one master dough drives every style on his menu — New York, Sicilian, Detroit, Grandma, and Roman — and why flour education, digestibility, and sourcing matter more than most operators realize.Together, they explore pizza dough trends, the resurgence of Roman pizza in the U.S., fermented wheat germ, and where pizzeria innovation is headed next.Essential listening for foodservice professionals, multi-unit operators, and serious pizza makers.Follow and subscribe to stay current on the pizza industry conversations that matter. Show Notes:Learn more about Triple Beam Pizza.Follow on Instagram @ triplebeampizzaLearn more about Bella Napoli.Follow on Instagram @ bellanapolipcfl

Instagram engagement just hit record lows... and as a creator and business owner, I'm feeling it. So I'm walking you through the 3 things I'm actively changing about my Instagram strategy in 2026 - in real time - so you can decide whether to copy them, tweak them, or wait for my update in a month.In this video, I break down what's actually happening with the Instagram algorithm in 2026, why engagement has collapsed across the board, and the strategic pivots I'm making to protect my reach, my business, and (honestly) my nervous system.✨ What we cover:- The 2026 Instagram engagement stats no one's talking about- My exact Trial Reels A/B testing system (and why I resisted it for a year)- Why I'm scaling up Meta ads in 2026, and who needs to be doing the same- How I use Claude AI in my content workflow, and the boundary I refuse to cross- Why AI-generated content is actually making the engagement crisis worse- The honest reason I've stepped back from Instagram and where my energy is going insteadWhether you're a social media manager, a creator, or a business owner who relies on Instagram for leads... this is the video to watch before you spend another hour fighting the algorithm.xxEllen_____________________________________________________________

“The Valley” star Luke Broderick stopped by the Page Six studio to chat with “Virtual Reali-Tea” co-hosts Danny Murphy and Evan Real to chat all about the drama playing out in Season 3 of the hit reality series. During the interview, Luke defended castmate Danny Booko amid backlash over Danny's treatment of his wife, Nia Sanchez. Luke also took a moment to slam Lala Kent for criticizing Danny's questionable onscreen behavior. Plus, the Bravolebrity shared an update on his wedding plans — or lack thereof — with Kristen Doute. Check out the full unedited interview! “The Valley” airs Wednesdays at 8 p.m. ET on Bravo with new episodes available to stream the next day on Peacock. Follow us on Instagram! Sign up for our newsletter! Check us out on YouTube! Head to our show page for more tea! Learn more about your ad choices. Visit megaphone.fm/adchoices

Conway Jr Show Hour 2 (5.20) Hidden cameras, Wi-Fi jammers and home invasions — law enforcement has just nabbed thieves connected to dozens of home invasions and burglaries, including several from Colombia who’ve hit up multiple mansions in Beverly Hills. One of their tricks? Following people on social media to target their jewelry, designer clothes and accessories. So, if you’re going out of town, don’t post your vacation photos. The times they are a-changin' — for Jell-O! It’s nixing artificial sweetening and flavor. Pizza Hut wants to make dining out more of an experience like it was back in the ’90s. On Monday we celebrate people who made the ultimate sacrifice for our country. KFI’s Andy Riesmeyer did a deep dive into Route 66, which starts in Santa Monica and ends in Chicago, and visits the pitstop town of Barstow. How much does the most expensive home for sale in Barstow cost? Let’s find out! See omnystudio.com/listener for privacy information.

If you're using Claude like a search engine, you're using maybe 5% of what it can actually do. In this video, I'm showing you the exact way I set up Claude Cowork to run my multi-six-figure freelance business — and the three foundation steps that put you ahead of 99% of freelancers and solopreneurs still typing prompts into a chat box.This is Layer 1 of the AI operating system I use across every part of my business.By the end, you'll have:✨ A proper understanding of what Claude Cowork actually is (and why it's different to ChatGPT or browser-based Claude)✨ Cowork mode set up on your computer✨ The Global Instructions file that makes Claude sound like YOU✨ Projects + memory so Claude remembers your business, not a fresh start every time✨ Why folder structure is the deciding factor between five-star AI output and mediocre copy-paste loopsxxEllen_______________________________________________________________

Let's Dish! Because this week's episode of Dishing with Buff Faye is EXTRA special! For the first time ever, Buff Faye takes center stage as both host and featured guest, spilling the tea on the breakout reality docuseries Pageant Queens: Our Story Behind the Crown. And officially joining the podcast as Buff Faye's crowned new sidekick? None other than the BIG JUICEY Giovonni D. Diamond! Gio steps fully into his royal role beside the Queen of the Queen City with more stories about his dating life, learning self-worth, and proudly declaring that “Gio is enough and EVERYTHING!” Of course, the episode quickly spirals into camp chaos as Gio discusses his longtime crush on Tinky Winky from the Teletubbies while serving fashion “flagging” moments live in the studio. Then after the break, the crown gets heavy. Buff Faye opens up about starring in Pageant Queens, the new reality series bringing a national spotlight to 10 legendary drag entertainers competing in the ultimate “Queen of Drag” competition for a $50,000 grand prize. Buff Faye the Queen of the Queen City proudly represents Charlotte and the Carolinas on a national stage. Buff dishes on her unforgettable Snow White-inspired competition talent, being underestimated by fellow contestants, facing criticism and body shaming, and proudly embracing her larger-than-life “South Beach type” energy. She also spills a little tea on the other queens competing in the series and shares how every obstacle became another opportunity to shine. Tune in, dolls- this episode delivers everything fans love about Buff Faye: camp, charisma, comedy, chaos, and heart. While Dishing with Buff Faye takes a brief hiatus for the start of summer, the podcast returns BIGGER, LOUDER, and GAYER this June with a brand-new Pride Month celebration episode dropping at the end of the month. Until then, catch Buff Faye live in Charlotte and beyond — and now streaming, don't miss "Pageant Queens: Our Story Behind the Crown." Watch, cheer, and experience Buff Faye... ALL YOU CAN EAT!

Scaling as a social media manager or freelancer: it's simple math and a simplified business. In this video I'm breaking down exactly how many clients you need (at $1,500, $2,000, and $2,500/month) to hit six figures, why simplicity is your biggest competitive advantage, and the mindset shift that changed how I run my entire business.In this video:✨ The exact client math behind a $100K social media management business✨ Why offering fewer services actually makes you more money✨ The lean tech stack and business structure that keeps things simple✨ How to stop overcomplicating your path to six figures✨ The permission slip you didn't know you needed

On the latest Pipeline Podcast, Jim Callis, Jonathan Mayo & Jason Ratliff break down the just-expanded and updated Draft Top 150 Prospects list. They discuss the players separating themselves at the top, starting with UCLA shortstop Roch Cholowsky and Texas prep shortstop Grady Emerson, before highlighting the biggest risers and top newcomers since the December rankings. Jonathan interviews Gio Rojas, the best high school pitching prospect in the Draft, before talk turns to callups (Joe Mack, Bryce Eldridge) and the latest Top 100 Prospect (Ethan Salas). The guys wrap it up with perhaps their longest answer to a listener mailbag question ever as they debate the merits of Yankees outfield prospect Spencer Jones. Learn more about your ad choices. Visit megaphone.fm/adchoices

Buff Faye and Giovonni D. Diamond are BACK and serving it HOT! This week, the duo spills all the tea on the Charlotte's Star Search Talent Contest, where Venus Vixen snatched the crown as Charlotte's Next Drag Superstar—complete with an over-the-top 18-inch trophy and a cash prize. They break down how the competition came together, what it means to spotlight rising drag talent, and why this contest is already setting a new standard. But don't get too comfortable—because Gio's dating life? Baby… it's on pause. It's officially a “me, myself, and I” era, and you already know Buff has thoughts.  From there, the conversation shifts into the drama, shade, and spotlight of Pageant Queens—now streaming—where Buff Faye is making waves as the favorite topic of the season. Expect unfiltered takes, a little shade, and a reminder: never underestimate Buff Faye in competition for the Queen of Drag. And Gio reminds us, there's a reason the name is Buff Faye… you eat them up.  Buff keeps it honest: the haters aren't hating because they love themselves—they're hurting. And through it all, the message is clear: be Big, Bold, and Beautiful… and move forward anyway. Then, get ready for a fierce fabulous interview with special guest Troy C. Ford—aka the “Airbrush King”—joins the kiki. Known for designing iconic looks seen on RuPaul's Drag Race, Troy dishes on costuming, creativity, and crafting drag excellence for every body. From Buff Faye's own lewks to behind-the-scenes insights from the industry, plus advice every queen needs to hear—this is a masterclass in drag artistry & costuming tips you don't want to miss.It's all you can eat and it's fierce—only on Dishing with Buff Faye. Eat it up!

Here's the exact 4-step system I use to reset when I'm burnt out, overwhelmed, and my systems have completely fallen apart — and how you can do it too.In this video, I'm covering:- How to triage your brain when everything feels urgent- Reconnecting with your quarterly goals (and why that fixes everything)- Using AI as your executive assistant (morning briefings, email triage, trend research)- When to change your business systems (and how to do it without spiralling)-The mindset shift that makes burnout feel manageable

Original Episode Transcript FollowsStephanie Hansen:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. And also today, we're going to talk travel, because whenever I travel, food's always a big part of it. I'm here with my friend Michael Kenny, and he owns the travel agency Defined Destinations. And Michael and I met and have gone on a number of trips. We've gone to Croatia together. We're just about to embark on Turkey. We are also planning a new trip that we just launched, that is a trip to South Africa. And a lot of times the best way to get people excited about these trips is to talk about them.And Michael does more than that. He scouts them out for me first. So, Michael, you went to this trip?Michael Kenney:I did. I'm your personal scout, but I love it. There's not a. There's not a better deal than being able to do that and then going on with you and Kurt and with everybody else. So we've had some fun adventures. But, yes, I recently got back with my family. We went scouted this South Africa trip out, or Southern Africa, I should say that we visit four different countries. And it was.I've been on a safari before, but it was in. In Kenya, which was fabulous as well. But this is a whole different experience. So I brought my wife and my two kids, and we had one of the best experiences, from seeing Cape Town to Johannesburg and then all the wildlife, different lodges and on boats. So we do all these different sorts of transportation and see four different countries. And it was unbelievable. I came back really, really excited. I was excited in the beginning, but having gone on it and then really first experiencing it firsthand was phenomenal.And. And I knew you and Kurt would love it. And of course, everyone that follows you as well. It was just. It's really a trip of a lifetime.Stephanie Hansen:So we put the trip out there. It is a more expensive trip, and we had a limited number of seats we had that could join the trip. And, you know, I've never done a trip that is on the higher end like that in terms of expense. And you're just. You have a lot of in flight situations within the country. You have a lot of different lodging situations. There's a boat, like, in order to do all the things we wanted to do, there were a lot of moving parts.Michael Kenney:Yep.Stephanie Hansen:So we put the trip out there and it sold out, like, right away. Right. So then Michael was like, okay, do we want to try and do another one? And of course we do, because I want you guys to have as many of these experiences as we can put together. Because I think traveling this way is great. I love traveling in a group for destinations that maybe I'm not comfortable in fully by myself. So Michael has secured another trip, a second round that is the same itinerary, but they leave. I think it's a day later.Michael Kenney:Yes. And let me just touch on that. You hit some good points in there. Yeah. One reason the trip, it's, it's. It's definitely at the highest price point we've ever offered a trip. But I think if you're going out there and you're shopping in African safari, you see that as well. So the value is there with all the different.Essentially all the meals are included where we're at on, on this trip, the inner flights inside the countries as well. From a couple smaller bush planes to the larger flights that go from Cape Town to Johannesburg, Johannesburg up towards Victoria Falls, etc. Those are already included in all the transfers. And this is a different trip too, Stephanie, because it's not like a typical motor coach group that you're going with all these big lodges and motor coaches coming in. This trip is. Can only take 16 people. It's not because we design it that way, it's the ship only handles 16 people. So if you go on our website, you take a look at it, you'll see this small intimate cruiser on this river slash lake, Lake Kariba, which is part of the Zambezi.Stephanie Hansen's @StephaniesDish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Michael Kenney:And in the game lodge that we stayed at too for four nights as well there, there's only eight cabins for 16 people. So it's a real intimate experience and it will only be for our group. Same thing for your departure on May 8 and the 1 that we still have, there's only. We just sold one another cabin online just, just now. So there's four cabins left May 9th through the 25th of 2027. Same thing is gonna be true for that. It's only gonna be our group as well. So there's no other groups going to be in, on, on the ship and then in the lodge too.Michael Kenney:So it's a real small intimate experience and it's just real, real lovely.Stephanie Hansen:Can you walk us through like some of the high points having done this trip?Michael Kenney:Yeah. Oh, what do you start? I think this is just. Sometimes you use the word potpourri too much, but it's, it's really a bit of different. You know, you think you go to Africa just for the safari itself, but we go in and we visit Cape Town and Cape Town blew me away. It was one of the most beautiful cities and I'm not necessarily a city person, but it was just beautiful sitting under Table Mountain. We'll go up to Table Mountain, we'll go visit the areas around it, we'll go visit some vineyards. South African wine is to die for. We'll visit that.We have a wine tasting included. We get to see penguins on this penguin beach in South Africa, which I didn't know there was penguins in, in South Africa. So we're actually good to go see those. And you actually get up pretty close too, so that was a real highlight. Nelson Mandela's home in the prison, we're going to go visit that. So we have a cultural experience as well. But then we fly into Johannesburg. We'll get to hear the history in Johannesburg for a night.And then we fly further north and we go into the. Our game lodge. We spend for four days right on the Zambezi River. You'll absolutely love this place. You're. You're really well taken care of. You eat really well and you see the wildlife all around you right from your lodge. You sit in your plunge pool and there could be hippos down below you.It's incredible. It's just a real amazing experience. And then we fly to Lake Kariba, we get on the boat itself and we have four nights again. There's just 16 of us total. And it's. This is where it's really different. You glide up into shore and there can be elephants, giraffes, lions feeding in the water itself. It's.This isn't a zoo. This is incredible. You are right there with it. That a real slow experience. You're really able to take it in. So I invite, you know, anybody that's watching this to go online. Just take a look at our photos. It's free to do that and we pride ourselves.The majority of all the photos on it were taken while on the trip, especially with me and my family. So you'll get to really see what it really was, was like. So say you've done a trip to Tanzania or Kenya and have done a safari. This is. This is different. You see four different countries. It's a slower pace, smaller groups. It lovely.So those are really the experiences that I enjoyed the most, were the penguins seeing around Cape Town. Of course, the different game drives all the different wildlife. Victoria Falls, which is one of the most stunning waterfalls you'll ever see. It was. It was really enlightening and it was fabulous and everything's taken care of for you. So to Be able to do something on this on your own. To do the same trip would be really difficult. Putting all the flights together, the meals, what are we going to do? We've taken care of all of that.All you have to do essentially is register for the trip and then we can help you with getting international airfare when it does come available later in the summer for this May 9th through the 25th, 2027 trip. So it, it was just an amazing experience.Stephanie Hansen:So can you talk a little bit about the food? Because I have no idea what African food is going to be like.Michael Kenney:Yeah, I, I think this, it's not like we're out eating street food, you know, in some of the villages we're not doing that. It's all in a controlled environment from the salads to things like that because you want to drink bottled water. We never got sick while on the trip itself, but it's, it's real, it's westernized, let's say that. So a lot of meat and potatoes and fish and different things like that. So there won't be anything a little bit, I think outside of your comfort zone. So I, we really, really. Well, like lots of beef, chicken, sometimes there'd be lamb, but you can have choices too. So they're really great with diets with that.But again, the food was really safe. Nothing too exotic. You have a chance. Maybe you want to try ostrich or something like that. You can do that. But it's a real, it's really high level too. Especially at the lodges and the boats itself. All sit down plated meals.Really, really nice. But again it's, it's, it's safer on the meat and potato side on that. But it's, it's really nice high end food which you'll, I think I, I know you'll enjoy.Stephanie Hansen:Yeah. And was there different fruit?Michael Kenney:Yeah, some of the fruits, I can't remember. You'd be like, well, what is that? I don't know. Honestly, I wish I had the list on there. Like, well, what is that? Well, let's, let's try it. If you're in the markets and things like that. But they, they do, especially in the mornings they'll bring some fruits on, on the plate and you'll have, you're like, well what? And you just try it. So yeah, I'm not really good to help you on that. I'm sorry.No, but it's there exotic fruits wheneverStephanie Hansen:we're traveling because we went to Thailand together. We've been to Vietnam, Cambodia, whenever we're Traveling in these countries, there's always fruits that I've never, I don't even know what they are like. I'm just always amazed by how many fruits there are in the world.Michael Kenney:Yeah, it's crazy. Like I said, you go through and you're like, what is that? Especially on our Vietnam, Cambodia trip here, it's, that's, that's really exotic with the food. This is a little bit different, but yeah, we're in the southern hemisphere, right down to the Cape of Good Hope, which you'll actually see too. So you see different, different foods for sure, so they'll point that out too. But it's. The main course is definitely not exotic, but you'll see some really neat, neat, different fruits, things like that.Stephanie Hansen:We talked about South African wines, so I'm glad we're doing that because that was a blast. So this second itinerary leaves a day later. Will there ever be an opportunity where I will overlap and interact with the second? It's kind of hard to tell at this point.Michael Kenney:Yeah, it, it really is. And we'll know a little bit more later on because we're in, in contact because we'll have they. The ships. We have two different ships on it and it's just a day apart, like you said. But we're in the lodge for four days. Our lodges are different, they're close by. But we're working on trying to see maybe if we get a couple game drives together, maybe maybe a meal somewhere that we could see each other once or twice during, or maybe even three times with Cape Town too, that we could run into each other as well. So if you decide to book, because you won't be on the second trip, the second departure, we're hoping two or three times we'll be able to, to, to run in each other.But again, it's not guaranteed. But we're very hopeful because both of the ships are completely ours. So I'm sure we can, we can do a little overlapping in our two lodge stays. They're relatively close, but they're, they're different from each other. So we might be able to pop in and visit each other maybe for a happy hour on one of our boats, because each lodge has got like its own beautiful pontoon to go out and go look at the wildlife and we might run into that too, but. Yeah, but other than that, and you're not being on the second one, their tenders are the same, just different lodges. And they're both very, very amazing, high quality lodges. And again, if you go Online, you can see both the different boats and the lodges too, which you'll absolutely love.Stephanie Hansen:I love too, Michael, that you actually took these trips. When I travel with you, you're very upfront about what, you know, what, you don't know. We get in country guides if we need more expertise, and a lot of times you want that because you want a local person to share with you the local feel of the place and to give you information based on their perspective of living there or being familiar with the country.Michael Kenney:Yeah, I think that that's, that's, that's really important. People want to not just get the information to make sure it's correct, but just like what's life like being you're from Namibia or Zimbabwe or South Africa and we have these local guides. We have, you know, the folks with us in the lodge and when we're doing the game drives a professional that will tell you, you know, what you're seeing, how they, you know, migration or whatever they're doing and what they consume, all of that. So you've got that, that credibility too. So we have that throughout, from our city guides to our, our on land folks as well. You'll really get that expertise. So you'll, you'll come back feeling, you know, about the people itself, which there's. We could have different podcast talking about that.I loved it. And then, you know, the animals that you're going to sing like, oh, I didn't know. It's, it's a really educational but rewarding, relaxing trip as well, which you, you, I know you'll, you'll enjoy.Stephanie Hansen:Yeah, I'm looking forward to it. And people say that the African people are like just fabulous.Michael Kenney:They are it. And again, I've been to Africa a few times not, not to, to these parts. The people are wonderful. And I don't know if you're going to bring it up, but the languages. So revisiting different four countries and, and they, they speak different dialects of in. In the different countries and different languages as well, from English to African and wherever, you know, from where their group is from. But they use English as kind of the common language. So you'll.If we have a little overlap with some of our guides from Namibia to Botswana, they're going to speak English with each other, which was. I was like, oh, wow. I didn't, you know, really realize that. So the language is never a problem. Everything's in English. Even in. Through all of the countries visited. You would see the road signs.It's all in English, which was like, oh, wow, that's interesting. But then you get to hear them speaking with each other, their languages and they'll talk about that too. But I was, I was really surprised about the whole language situation being it really a lot of English.Stephanie Hansen:Yeah, I'm excited about that. Okay, so when we say expensive, can you just say on the podcast how much the trip is? Because I don't want people not to explore it.Michael Kenney:Oh yeah.Stephanie Hansen:You get so many things and a lot of people that are, you know, TV hosts and that sort of thing are hosting week long trips places and they cost more than this trip costs.Michael Kenney:So yeah, for the, for the land only per person It's $12,000. And so you, other than that you just need to get your international airfare to and from South Africa. And we have that all written down if you want to look at and for it yourself. But like I mentioned earlier, rates don't come out availability about 10 months prior to departure. So it'll be sometime later this summer, maybe in July that you'll start seeing what rates would be to fly into to Cape Town with that. But again the value is really there. It's typically double the price that we usually have for our trips going to Europe and other places like that. But I think if you go through it and if you've done your research, if you've looked at trips to Africa before, you'll see the value there with all the, all the flights, all the meals, all that included and it, like you said it, it's sold out right away.People I think understand that too. And we only have a few cabins left on the second departure so hopefully you're able to join it. But take a look at the website again, it's free to do that. Look at all the things that we offer, all the inclusions. I think everyone will see the value there for sure.Stephanie Hansen:Yeah, I was just noticing another person going somewhere for a week and it was like 15,000. And I was like, wait, we're going to Africa, we're doing all of this great stuff, all the meals are included, it's over, it's two week long trip and we're going on all these game drives. Like this is more than maybe most people would spend on a vacation. But like for a trip of a lifetime it's very, I thought really well priced. And I went and looked at Nat Geo. I looked at some of the other trips were actually cheaper than those too.Michael Kenney:Yeah. And I think a lot of people are just looking when you, you first look at it too, you want to make sure you're comparing apples to Apple. So, you know, we encourage you to go out there and shop and look at other companies because I know you'll come back and you'll see our value. A lot of them are just maybe doing similar game drives that we're doing, but they're not including like Cape Town in it and we are, which is huge. Again, you might not be a city person, but you're gonna love Cape Town. Not just the city itself, the drives around there, going to, to see the penguins and to go up into the area where the, the vineyards are, it's abso stunning. So there's a lot to it. So I encourage everybody to take a look and you'll again see the value and all the different experiences you'll haveStephanie Hansen:on this trip and the vibes. Because I'll be there on the first trip, hopefully I'll get to overlap with you on the second trip. I don't want to make any promises we can't keep, but I feel good that I'll see you at least once and then we can like talk about all the stuff that we saw when we get back. So it's going to be just great vibes.Michael Kenney:Exactly. And I already know the majority of the people that from previous trips that have already booked the second departure. So if you're thinking about it, I'm looking at the name list. There's some really good people on this, on this trip. So you're going to have fun. You'll have a great guides throughout. So it's yes, they won't have you incurred on the trip, which is sad, but I think at the same time you're really going to love, if you're going for this experience, you're absolutely going to love it for sure. And we encourage.Send an email to us. Give me a call. I'd be happy to talk to you about the trip itself. But again, having just a few cabins left, I know this one will sell out too. So if you're on the fence again, give me a call, send me an email. I'd be happy to get you on it because this will be our Last one for 2027, so we'd love to have anybody else join.Stephanie Hansen:I'll put all that information in the podcast release. Also, it pays to be traveler with us because we have a pretty good list now of people that are repeat travelers and I think that says a lot about you as someone coordinating these trips. I think it says a lot about me as someone that is fun to go on these trips with, like we have someone that's coming up on, this will be their fourth trip with us. They're, they're high end experiences, they're fun. We don't take ourselves too seriously. We have a good time. The pacing is right. If you need to peel off because you need a day to just relax, you can usually do that at the different places.It really, I, I feel like while we're leading a trip, we also understand it's your trip, not ours. So if you need to do, you know, like, I remember when we did a cooking class, Lori standing up on the bus and saying, well, who wants to do that? And everyone went except for her. And then Kurt went with her, so she wasn't alone. But again, if the cooking class isn't your jam, then you can find some way to do something else. So just to see a good time?Michael Kenney:No, it is if this is your vacation. But I honestly think everything that's in this itinerary, you're going to want to, to join in. And again, this is a relaxed pace too. But sometimes we have some earlier game drives to, to go see the animals that are out there early in the morning, which you want to do. But then we'll usually have the afternoon free that you can go into your plunge pool, sit by one of the beautiful trees and have having a cocktail or something like that. So it's really relaxed as well and you have time to take it in and I think that's really important. Sometimes everything's just go, go, go and see how much you can see and do. I mean, we are, we're going, but we still have that time to sit back and relax.And that's what's really fun about even being on the ship. Second, because we're moving around and, and popping into small little bays and seeing when animals come up through these savannahs. It's stunning. You're like, you're in the comfort of a beautiful boat and you're going up and there's, you know, elephants coming down to water, which I loved, or the hippos just down below you. We go fishing one time or a couple times, whatever we want to do. And just the wildlife around you. And it's like, oh, I'm not in a Minnesota northern lake right now. It's, it's pretty spectacular.Michael Kenney:So, Kurt, no swimming off the boat, please. Unlike Kariba with, with knowing, uh, there's a tiger fish in there. There's these world famous fish that people like to fish for, the sharp teeth, but it's more so you got to watch out for those hippos. Of course.Stephanie Hansen:Yeah. Are there crocodiles?Michael Kenney:Yes, there are. So, yes, there's the crocodiles and the hippos in there. So don't go in the water.Stephanie Hansen:Yeah.Michael Kenney:But it's fun to be on our big boat, so it's, it's safe and you get up really up close to everything, which is super cool.Stephanie Hansen:All right, well, I'm looking forward to it, Michael. Again, I'll put all the information in the podcast notes here. Thanks for joining us and I'll see you. Well, I won't see you tomorrow because I'm leaving for Turkey a few days early because I like to get there and get fresh before you guys all arrive so that I have a personality. But I'll see you in a couple days in Turkey.Michael Kenney:That sounds great. Thanks so much, Stephanie.Stephanie Hansen:Okay, bye. Bye.Stephanie Hansen's @StephaniesDish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Original Episode Transcript FollowsStephanie Hansen:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. And also today, we're going to talk travel, because whenever I travel, food's always a big part of it. I'm here with my friend Michael Kenny, and he owns the travel agency Defined Destinations. And Michael and I met and have gone on a number of trips. We've gone to Croatia together. We're just about to embark on Turkey. We are also planning a new trip that we just launched, that is a trip to South Africa. And a lot of times the best way to get people excited about these trips is to talk about them.And Michael does more than that. He scouts them out for me first. So, Michael, you went to this trip?Michael Kenney:I did. I'm your personal scout, but I love it. There's not a. There's not a better deal than being able to do that and then going on with you and Kurt and with everybody else. So we've had some fun adventures. But, yes, I recently got back with my family. We went scouted this South Africa trip out, or Southern Africa, I should say that we visit four different countries. And it was.I've been on a safari before, but it was in. In Kenya, which was fabulous as well. But this is a whole different experience. So I brought my wife and my two kids, and we had one of the best experiences, from seeing Cape Town to Johannesburg and then all the wildlife, different lodges and on boats. So we do all these different sorts of transportation and see four different countries. And it was unbelievable. I came back really, really excited. I was excited in the beginning, but having gone on it and then really first experiencing it firsthand was phenomenal.And. And I knew you and Kurt would love it. And of course, everyone that follows you as well. It was just. It's really a trip of a lifetime.Stephanie Hansen:So we put the trip out there. It is a more expensive trip, and we had a limited number of seats we had that could join the trip. And, you know, I've never done a trip that is on the higher end like that in terms of expense. And you're just. You have a lot of in flight situations within the country. You have a lot of different lodging situations. There's a boat, like, in order to do all the things we wanted to do, there were a lot of moving parts.Michael Kenney:Yep.Stephanie Hansen:So we put the trip out there and it sold out, like, right away. Right. So then Michael was like, okay, do we want to try and do another one? And of course we do, because I want you guys to have as many of these experiences as we can put together. Because I think traveling this way is great. I love traveling in a group for destinations that maybe I'm not comfortable in fully by myself. So Michael has secured another trip, a second round that is the same itinerary, but they leave. I think it's a day later.Michael Kenney:Yes. And let me just touch on that. You hit some good points in there. Yeah. One reason the trip, it's, it's. It's definitely at the highest price point we've ever offered a trip. But I think if you're going out there and you're shopping in African safari, you see that as well. So the value is there with all the different.Essentially all the meals are included where we're at on, on this trip, the inner flights inside the countries as well. From a couple smaller bush planes to the larger flights that go from Cape Town to Johannesburg, Johannesburg up towards Victoria Falls, etc. Those are already included in all the transfers. And this is a different trip too, Stephanie, because it's not like a typical motor coach group that you're going with all these big lodges and motor coaches coming in. This trip is. Can only take 16 people. It's not because we design it that way, it's the ship only handles 16 people. So if you go on our website, you take a look at it, you'll see this small intimate cruiser on this river slash lake, Lake Kariba, which is part of the Zambezi.Stephanie Hansen's @StephaniesDish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Michael Kenney:And in the game lodge that we stayed at too for four nights as well there, there's only eight cabins for 16 people. So it's a real intimate experience and it will only be for our group. Same thing for your departure on May 8 and the 1 that we still have, there's only. We just sold one another cabin online just, just now. So there's four cabins left May 9th through the 25th of 2027. Same thing is gonna be true for that. It's only gonna be our group as well. So there's no other groups going to be in, on, on the ship and then in the lodge too.Michael Kenney:So it's a real small intimate experience and it's just real, real lovely.Stephanie Hansen:Can you walk us through like some of the high points having done this trip?Michael Kenney:Yeah. Oh, what do you start? I think this is just. Sometimes you use the word potpourri too much, but it's, it's really a bit of different. You know, you think you go to Africa just for the safari itself, but we go in and we visit Cape Town and Cape Town blew me away. It was one of the most beautiful cities and I'm not necessarily a city person, but it was just beautiful sitting under Table Mountain. We'll go up to Table Mountain, we'll go visit the areas around it, we'll go visit some vineyards. South African wine is to die for. We'll visit that.We have a wine tasting included. We get to see penguins on this penguin beach in South Africa, which I didn't know there was penguins in, in South Africa. So we're actually good to go see those. And you actually get up pretty close too, so that was a real highlight. Nelson Mandela's home in the prison, we're going to go visit that. So we have a cultural experience as well. But then we fly into Johannesburg. We'll get to hear the history in Johannesburg for a night.And then we fly further north and we go into the. Our game lodge. We spend for four days right on the Zambezi River. You'll absolutely love this place. You're. You're really well taken care of. You eat really well and you see the wildlife all around you right from your lodge. You sit in your plunge pool and there could be hippos down below you.It's incredible. It's just a real amazing experience. And then we fly to Lake Kariba, we get on the boat itself and we have four nights again. There's just 16 of us total. And it's. This is where it's really different. You glide up into shore and there can be elephants, giraffes, lions feeding in the water itself. It's.This isn't a zoo. This is incredible. You are right there with it. That a real slow experience. You're really able to take it in. So I invite, you know, anybody that's watching this to go online. Just take a look at our photos. It's free to do that and we pride ourselves.The majority of all the photos on it were taken while on the trip, especially with me and my family. So you'll get to really see what it really was, was like. So say you've done a trip to Tanzania or Kenya and have done a safari. This is. This is different. You see four different countries. It's a slower pace, smaller groups. It lovely.So those are really the experiences that I enjoyed the most, were the penguins seeing around Cape Town. Of course, the different game drives all the different wildlife. Victoria Falls, which is one of the most stunning waterfalls you'll ever see. It was. It was really enlightening and it was fabulous and everything's taken care of for you. So to Be able to do something on this on your own. To do the same trip would be really difficult. Putting all the flights together, the meals, what are we going to do? We've taken care of all of that.All you have to do essentially is register for the trip and then we can help you with getting international airfare when it does come available later in the summer for this May 9th through the 25th, 2027 trip. So it, it was just an amazing experience.Stephanie Hansen:So can you talk a little bit about the food? Because I have no idea what African food is going to be like.Michael Kenney:Yeah, I, I think this, it's not like we're out eating street food, you know, in some of the villages we're not doing that. It's all in a controlled environment from the salads to things like that because you want to drink bottled water. We never got sick while on the trip itself, but it's, it's real, it's westernized, let's say that. So a lot of meat and potatoes and fish and different things like that. So there won't be anything a little bit, I think outside of your comfort zone. So I, we really, really. Well, like lots of beef, chicken, sometimes there'd be lamb, but you can have choices too. So they're really great with diets with that.But again, the food was really safe. Nothing too exotic. You have a chance. Maybe you want to try ostrich or something like that. You can do that. But it's a real, it's really high level too. Especially at the lodges and the boats itself. All sit down plated meals.Really, really nice. But again it's, it's, it's safer on the meat and potato side on that. But it's, it's really nice high end food which you'll, I think I, I know you'll enjoy.Stephanie Hansen:Yeah. And was there different fruit?Michael Kenney:Yeah, some of the fruits, I can't remember. You'd be like, well, what is that? I don't know. Honestly, I wish I had the list on there. Like, well, what is that? Well, let's, let's try it. If you're in the markets and things like that. But they, they do, especially in the mornings they'll bring some fruits on, on the plate and you'll have, you're like, well what? And you just try it. So yeah, I'm not really good to help you on that. I'm sorry.No, but it's there exotic fruits wheneverStephanie Hansen:we're traveling because we went to Thailand together. We've been to Vietnam, Cambodia, whenever we're Traveling in these countries, there's always fruits that I've never, I don't even know what they are like. I'm just always amazed by how many fruits there are in the world.Michael Kenney:Yeah, it's crazy. Like I said, you go through and you're like, what is that? Especially on our Vietnam, Cambodia trip here, it's, that's, that's really exotic with the food. This is a little bit different, but yeah, we're in the southern hemisphere, right down to the Cape of Good Hope, which you'll actually see too. So you see different, different foods for sure, so they'll point that out too. But it's. The main course is definitely not exotic, but you'll see some really neat, neat, different fruits, things like that.Stephanie Hansen:We talked about South African wines, so I'm glad we're doing that because that was a blast. So this second itinerary leaves a day later. Will there ever be an opportunity where I will overlap and interact with the second? It's kind of hard to tell at this point.Michael Kenney:Yeah, it, it really is. And we'll know a little bit more later on because we're in, in contact because we'll have they. The ships. We have two different ships on it and it's just a day apart, like you said. But we're in the lodge for four days. Our lodges are different, they're close by. But we're working on trying to see maybe if we get a couple game drives together, maybe maybe a meal somewhere that we could see each other once or twice during, or maybe even three times with Cape Town too, that we could run into each other as well. So if you decide to book, because you won't be on the second trip, the second departure, we're hoping two or three times we'll be able to, to, to run in each other.But again, it's not guaranteed. But we're very hopeful because both of the ships are completely ours. So I'm sure we can, we can do a little overlapping in our two lodge stays. They're relatively close, but they're, they're different from each other. So we might be able to pop in and visit each other maybe for a happy hour on one of our boats, because each lodge has got like its own beautiful pontoon to go out and go look at the wildlife and we might run into that too, but. Yeah, but other than that, and you're not being on the second one, their tenders are the same, just different lodges. And they're both very, very amazing, high quality lodges. And again, if you go Online, you can see both the different boats and the lodges too, which you'll absolutely love.Stephanie Hansen:I love too, Michael, that you actually took these trips. When I travel with you, you're very upfront about what, you know, what, you don't know. We get in country guides if we need more expertise, and a lot of times you want that because you want a local person to share with you the local feel of the place and to give you information based on their perspective of living there or being familiar with the country.Michael Kenney:Yeah, I think that that's, that's, that's really important. People want to not just get the information to make sure it's correct, but just like what's life like being you're from Namibia or Zimbabwe or South Africa and we have these local guides. We have, you know, the folks with us in the lodge and when we're doing the game drives a professional that will tell you, you know, what you're seeing, how they, you know, migration or whatever they're doing and what they consume, all of that. So you've got that, that credibility too. So we have that throughout, from our city guides to our, our on land folks as well. You'll really get that expertise. So you'll, you'll come back feeling, you know, about the people itself, which there's. We could have different podcast talking about that.I loved it. And then, you know, the animals that you're going to sing like, oh, I didn't know. It's, it's a really educational but rewarding, relaxing trip as well, which you, you, I know you'll, you'll enjoy.Stephanie Hansen:Yeah, I'm looking forward to it. And people say that the African people are like just fabulous.Michael Kenney:They are it. And again, I've been to Africa a few times not, not to, to these parts. The people are wonderful. And I don't know if you're going to bring it up, but the languages. So revisiting different four countries and, and they, they speak different dialects of in. In the different countries and different languages as well, from English to African and wherever, you know, from where their group is from. But they use English as kind of the common language. So you'll.If we have a little overlap with some of our guides from Namibia to Botswana, they're going to speak English with each other, which was. I was like, oh, wow. I didn't, you know, really realize that. So the language is never a problem. Everything's in English. Even in. Through all of the countries visited. You would see the road signs.It's all in English, which was like, oh, wow, that's interesting. But then you get to hear them speaking with each other, their languages and they'll talk about that too. But I was, I was really surprised about the whole language situation being it really a lot of English.Stephanie Hansen:Yeah, I'm excited about that. Okay, so when we say expensive, can you just say on the podcast how much the trip is? Because I don't want people not to explore it.Michael Kenney:Oh yeah.Stephanie Hansen:You get so many things and a lot of people that are, you know, TV hosts and that sort of thing are hosting week long trips places and they cost more than this trip costs.Michael Kenney:So yeah, for the, for the land only per person It's $12,000. And so you, other than that you just need to get your international airfare to and from South Africa. And we have that all written down if you want to look at and for it yourself. But like I mentioned earlier, rates don't come out availability about 10 months prior to departure. So it'll be sometime later this summer, maybe in July that you'll start seeing what rates would be to fly into to Cape Town with that. But again the value is really there. It's typically double the price that we usually have for our trips going to Europe and other places like that. But I think if you go through it and if you've done your research, if you've looked at trips to Africa before, you'll see the value there with all the, all the flights, all the meals, all that included and it, like you said it, it's sold out right away.People I think understand that too. And we only have a few cabins left on the second departure so hopefully you're able to join it. But take a look at the website again, it's free to do that. Look at all the things that we offer, all the inclusions. I think everyone will see the value there for sure.Stephanie Hansen:Yeah, I was just noticing another person going somewhere for a week and it was like 15,000. And I was like, wait, we're going to Africa, we're doing all of this great stuff, all the meals are included, it's over, it's two week long trip and we're going on all these game drives. Like this is more than maybe most people would spend on a vacation. But like for a trip of a lifetime it's very, I thought really well priced. And I went and looked at Nat Geo. I looked at some of the other trips were actually cheaper than those too.Michael Kenney:Yeah. And I think a lot of people are just looking when you, you first look at it too, you want to make sure you're comparing apples to Apple. So, you know, we encourage you to go out there and shop and look at other companies because I know you'll come back and you'll see our value. A lot of them are just maybe doing similar game drives that we're doing, but they're not including like Cape Town in it and we are, which is huge. Again, you might not be a city person, but you're gonna love Cape Town. Not just the city itself, the drives around there, going to, to see the penguins and to go up into the area where the, the vineyards are, it's abso stunning. So there's a lot to it. So I encourage everybody to take a look and you'll again see the value and all the different experiences you'll haveStephanie Hansen:on this trip and the vibes. Because I'll be there on the first trip, hopefully I'll get to overlap with you on the second trip. I don't want to make any promises we can't keep, but I feel good that I'll see you at least once and then we can like talk about all the stuff that we saw when we get back. So it's going to be just great vibes.Michael Kenney:Exactly. And I already know the majority of the people that from previous trips that have already booked the second departure. So if you're thinking about it, I'm looking at the name list. There's some really good people on this, on this trip. So you're going to have fun. You'll have a great guides throughout. So it's yes, they won't have you incurred on the trip, which is sad, but I think at the same time you're really going to love, if you're going for this experience, you're absolutely going to love it for sure. And we encourage.Send an email to us. Give me a call. I'd be happy to talk to you about the trip itself. But again, having just a few cabins left, I know this one will sell out too. So if you're on the fence again, give me a call, send me an email. I'd be happy to get you on it because this will be our Last one for 2027, so we'd love to have anybody else join.Stephanie Hansen:I'll put all that information in the podcast release. Also, it pays to be traveler with us because we have a pretty good list now of people that are repeat travelers and I think that says a lot about you as someone coordinating these trips. I think it says a lot about me as someone that is fun to go on these trips with, like we have someone that's coming up on, this will be their fourth trip with us. They're, they're high end experiences, they're fun. We don't take ourselves too seriously. We have a good time. The pacing is right. If you need to peel off because you need a day to just relax, you can usually do that at the different places.It really, I, I feel like while we're leading a trip, we also understand it's your trip, not ours. So if you need to do, you know, like, I remember when we did a cooking class, Lori standing up on the bus and saying, well, who wants to do that? And everyone went except for her. And then Kurt went with her, so she wasn't alone. But again, if the cooking class isn't your jam, then you can find some way to do something else. So just to see a good time?Michael Kenney:No, it is if this is your vacation. But I honestly think everything that's in this itinerary, you're going to want to, to join in. And again, this is a relaxed pace too. But sometimes we have some earlier game drives to, to go see the animals that are out there early in the morning, which you want to do. But then we'll usually have the afternoon free that you can go into your plunge pool, sit by one of the beautiful trees and have having a cocktail or something like that. So it's really relaxed as well and you have time to take it in and I think that's really important. Sometimes everything's just go, go, go and see how much you can see and do. I mean, we are, we're going, but we still have that time to sit back and relax.And that's what's really fun about even being on the ship. Second, because we're moving around and, and popping into small little bays and seeing when animals come up through these savannahs. It's stunning. You're like, you're in the comfort of a beautiful boat and you're going up and there's, you know, elephants coming down to water, which I loved, or the hippos just down below you. We go fishing one time or a couple times, whatever we want to do. And just the wildlife around you. And it's like, oh, I'm not in a Minnesota northern lake right now. It's, it's pretty spectacular.Michael Kenney:So, Kurt, no swimming off the boat, please. Unlike Kariba with, with knowing, uh, there's a tiger fish in there. There's these world famous fish that people like to fish for, the sharp teeth, but it's more so you got to watch out for those hippos. Of course.Stephanie Hansen:Yeah. Are there crocodiles?Michael Kenney:Yes, there are. So, yes, there's the crocodiles and the hippos in there. So don't go in the water.Stephanie Hansen:Yeah.Michael Kenney:But it's fun to be on our big boat, so it's, it's safe and you get up really up close to everything, which is super cool.Stephanie Hansen:All right, well, I'm looking forward to it, Michael. Again, I'll put all the information in the podcast notes here. Thanks for joining us and I'll see you. Well, I won't see you tomorrow because I'm leaving for Turkey a few days early because I like to get there and get fresh before you guys all arrive so that I have a personality. But I'll see you in a couple days in Turkey.Michael Kenney:That sounds great. Thanks so much, Stephanie.Stephanie Hansen:Okay, bye. Bye.Stephanie Hansen's @StephaniesDish 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 "Dishing with Stephanie's Dish," the show where we dive into the stories of people passionate about food, family traditions, and the recipes that connect us all. I'm your host, Stephanie Hansen, and today, I'm thrilled to sit down with cookbook author Sarah Peterson, whose new book, Dish and Tell: Recipes from the Heart, celebrates the beauty of vintage family recipes and the memories shared around the table. Dish and Tell: Recipes from the Heart highlights celebrated dishes from Peterson's recipe box—and collects stories from other passionate home cooks who opened their kitchens to share their own tried-and-true recipes. Peterson takes readers along as she visits, cooks, and bakes with friends old and new to present a smorgasbord of family favorites. She serves up stories about the people behind the dishes and offers special tips and tricks from the keepers of these recipes.Whether you're an avid home cook, a lover of kitchen nostalgia, or just here for some culinary inspiration, get ready to hear heartfelt stories, tips on cookbook writing, and a delicious conversation that will leave you hungry for more!Original Episode Transcript Follows:Stephanie Hansen [00:00:02]:Hello, everybody, and welcome to the Dishing with Stephanie's Dish podcast, where we talk to people in the food space who are as obsessed about food as we are. And today we're talking to the cookbook author Sarah Peterson. She is the author of Dish and Tell Recipes from the Heart. I'm going to hold up her book so that you guys can see it. It looks so cute. It's pink. Sarah, I am really excited to talk to you because I don't normally get to know people sort of along the whole journey of them writing a book and then seeing it released into the world. But that did happen with you and I.Sarah Peterson [00:00:37]:Yes, it did. We've known each other a little while, or at least I've known you. I've followed your career, and so it's been really great to have you to consult with a little bit, and you've really been a mentor to me throughout this process.Stephanie Hansen [00:00:50]:Well, and I think for you, coming from the PR world, which was where your background was, and then taking it into a cookbook, I'm seeing so many, like, similarities of how you're approaching things, and I think it's just super smart, and I can't wait to talk to you. So can you just give the viewer, the listener, a little bit of backstory about the book and why you wrote it and why it's special to you?Sarah Peterson [00:01:17]:Yes.Stephanie Hansen [00:01:18]:So.Sarah Peterson [00:01:18]:So about five years ago, maybe more, I started thinking about what I wanted to do with my career. I'd been in PR a long time, telling other people's stories, writing in the voice of other people. I wanted to do something of my own. I had this love of everything vintage. I'm very nostalgic. I love any opportunity to, like, go back to my grandma's kitchens in my mind and, like, imagine them in their homes. And so this idea started brewing about, you know, what if I blogged about family recipes and shared some of these handwritten recipe cards, recipe boxes, my love of vintage. So I started with Instagram first, and I was posting a little bit, and then I.Sarah Peterson [00:02:00]:That kind of evolved into a blog, and that just really grew and grew, and it was just not my own family's recipes, but other people's families, too. Like, I started to just talk to my friends and my neighbors and ask them what are the recipes in their families that I've been handing down through the generations that are really close, you know, to their hearts, and started to share those stories on the blog and then thought, well, this could be a book. A book is daunting as you know, to write, but I had some encouragement from my dad and some other people and just pitched it to the Historical Society, and I'm just so grateful that they decided to publish it.Stephanie Hansen [00:02:37]:And what we're seeing in terms of trends for cookbooks is cookbooks that are AI proof, In other words, cookbooks that have a real narrative point of view on a story. And this book seems like it is exactly that and more. Did you feel uncomfortable or were you nervous about, like, being the keeper, the seed keeper, as it were, or the storykeeper of these stories and how you would translate them into an actual book?Sarah Peterson [00:03:07]:Yes. You mean for, like, other families? Yeah, absolutely. And I think what gave me maybe a little bit of confidence is that something that I had done in my career as a PR person and in one particular project for a client, I was tasked with shining the spotlight on small independent restaurants and the special role that they play in their communities. And so I had this chance to really interview them and tell their stories and talk about how they were making a difference in their communities. And so I was thinking about what I wanted to do with recipes and family stories, kind of drawing on that past experience of the storytelling, the type of storytelling I had done for restaurants and, like, small restaurant owners. And I think that helped give me some confidence. I think just seeing the difference it makes in someone's life, too, when they see a story printed about them. And I also love to shine the spotlight on, like, the underdogs.Sarah Peterson [00:04:03]:And I feel like home cooks don't get a lot of time in the sun, you know, So I wanted to do that. But, yeah, I do think there's a lot of responsibility you carry when you're telling somebody else's story. And it's not something I take lightly. So when I approach a story, I really, you know, lean on my journalistic background. I have a degree in journalism, try to get all the facts straight, run things by people, do fact checking, that kind of thing, too.Stephanie Hansen [00:04:33]:So you assembled all these stories and put them into a book along with your own family stories. And how has the book been received? Because it's really beautiful. It's super charming. There's lots of photos, recipe cards. It's very stylized in a sweet way.Sarah Peterson [00:04:51]:Thank you. I think it's been received really well. It's fun to see. Like, I've done a couple of events where people come up and they're just like, oh, this book is just so sweet. It reminds me of my grandma, and I can't wait to go look through her recipe box. That's like, the biggest compliment I can get. The Star Tribune editor, Nicole, she said she's the editor of Taste. She said it was like opening the book is like getting a big hug.Sarah Peterson [00:05:15]:And I think that's just so sweet, too. Like, I really wanted people to, of course, love the recipes and the stories, but I think, like, the imagery of vintage dishes, of recipe boxes, of grandmas and aprons, I mean, that's just like, so me. And I love all that, and I'm happy that other people seem to really love that as well.Stephanie Hansen [00:05:34]:I know it's hard to answer this question so soon after having the book come out, but this really does feel like it could continue on and be a series and continue to live on in your Instagram. Could even be like, audio, you know, version, or you could do television things with it because there's so much historical narrative in there. Has that occurred to you at all?Sarah Peterson [00:06:00]:Not so much yet. I mean, I'm trying to figure that all out now. Like, what do I want to do next? And I think, like, I would love to do more storytelling, more sharing of recipes, maybe more on my sub stack and my Instagram. But yeah, I mean, it could, there could be future editions of the book. But that's just so ambitious for me right now. Just kind of in the thick of it. Maybe I'll have to tap you for some more knowledge later on. But I mean, I do have, like, in talking to these families that I interviewed for the book, other stories would come up that they're, you know, other recipes.Sarah Peterson [00:06:34]:And certainly people that I've been meeting, doing events are telling me about their recipes. I had this woman come to see me at a book event at Kowalski's last weekend, and she brought her family cookbook that she had made, you know, just something that she had pieced together but was sharing with her family. And so it was really sweet, and I love seeing that, too. And I think, you know, sharing some of the recipes that other people share with me at events, but also talking about how they're recording their family recipes. Like, I think, if anything, I'd love to be an inspiration for other people or give people an inspiration to collect those recipes and show some of the formats that other families are using to share those with with their extended family.Stephanie Hansen [00:07:15]:As we talk about the nuts and bolts of making a cookbook, what was the hardest part for you in putting this book together?Sarah Peterson [00:07:25]:I think it was. It seemed so massive in the beginning, like, the organization of a cookbook. I've learned a lot in the process and, like, Have a rockin spreadsheet now. But that was very daunting in the beginning. Then I got into the thick of it, and I think toward the end, like, the editing. Oh, my gosh, that was really something because you don't know exactly when it's going to hit. Like, when are you going to have to look through this whole thing? Like, after. Even before it was in layout, like, just getting the manuscript and after the editor had done a first pass, and then you have to reread it all again, and you just have to, like, carve out a bunch of time and just get into it.Sarah Peterson [00:08:07]:And I thought that was really hard. It reminded me of being back in college when you're cramming for a final.Stephanie Hansen [00:08:11]:Yeah.Sarah Peterson [00:08:13]:So I didn't, like, love that. But, I mean, it's just part of the process.Stephanie Hansen [00:08:18]:Yeah. Because the manuscript comes back and you don't know when. And then all of a sudden, like, your entire life is put on hold for however long it takes you to get through it.Sarah Peterson [00:08:25]:And for me, it was like a summer weekend. Like, oh, okay. I guess I'm gonna just be doing this for the next two weekend. Yeah.Stephanie Hansen [00:08:33]:How did you feel about the photographing of the book? Because that can be a challenging part that stops people.Sarah Peterson [00:08:40]:I'm glad you asked about that because as you know, we have the same publisher. And it's really like, they were so great. They're like, sarah, just take photos like you're, you know, doing on your Instagram. These will be great. We'll make it work. Well, yes, but I just was, like, feeling I'm not a food stylist. You know, I do my thing and I take pictures in the moment when I'm making food, but I'm like, I don't know if these are cookbook worthy. And I do everything on my iPhone.Sarah Peterson [00:09:08]:I'm not gonna get a fancy camera. So as I got further along the process, pretty late in the process, I'm like, I just need some help, because I want somebody to help me get a really pretty shot for the COVID Help me shoot some of the things. Like, meat is so hard to take a pretty picture.Stephanie Hansen [00:09:24]:Yeah, for sure.Sarah Peterson [00:09:25]:Meatball. Or, you know, like, just. Oh. I was just really struggling, and I listened to your podcast and I know that you interviewed Rachel White of Set the Table Photography, who happens to be a food stylist as well. And I'd been following her on Instagram and really liked her style. So I reached out to her after hearing her on your podcast, and we met, and I just told her what I was doing. I said, I don't have a lot of money, but here's a few shots that I'd like to get. And she also took some headshots of me.Sarah Peterson [00:09:52]:But she came to my house for a few days, and we just banged out as much as we could. Not even like three full days. Like, two and a half days. I just was, like, cooking up a storm. We did headshots and lifestyle shots one morning, and then just a bunch of recipes and then, like, a bunch. A brunch spread one day, too.Stephanie Hansen [00:10:10]:So what that translated to me when looking at the book was we'll call them, like, some hero shots.Sarah Peterson [00:10:16]:Exactly.Stephanie Hansen [00:10:18]:That were. They were. It was funny because I couldn't necessarily tell when I was looking at the book, but I could see, like, just from the perspective of the stylized nature of the background and the more complete shot. Like, let's see if I can just find one that I can hold up.Sarah Peterson [00:10:44]:Yeah, A lot of the shots in, you know, the chapter intros.Stephanie Hansen [00:10:49]:Yeah, it's like, that one maybe.Sarah Peterson [00:10:52]:Yes, yes.Stephanie Hansen [00:10:53]:And I thought maybe that one.Sarah Peterson [00:10:56]:I took that one, actually. But I think just having Rachel, like, in. In the end, too, I was like, well, people are gonna. Is this gonna be weird to have a mix of really good professional pictures than my pictures? And then it was really important for me to have pictures that the families submitted, so candids and snapshots. And I know feature a lot of those in your cookbook, too. And I think those are so important, and I think they all came together. I hope so. Yeah, I did that one, too.Stephanie Hansen [00:11:28]:Oh, see, look at.Sarah Peterson [00:11:30]:I can't even tell if you look in the back. We credit which pages are definitely her pictures. But, you know, she did the COVIDStephanie Hansen [00:11:37]:shot, and that's this one. Yeah. No, I. I knew you had worked with her, but when I looked through the book, I thought I could tell, but I couldn't, so. Good for you.Sarah Peterson [00:11:49]:She helped me do the. The Dutch pancake.Stephanie Hansen [00:11:52]:Yep. Those are so hard to get because they deflate.Sarah Peterson [00:11:58]:I know. And the day that we did it, I just made the most gigantic one ever in my largest lodge skillet. And it worked. And, like, screaming in excitement that it came out so beautiful. And then it did deflate, but we made it look pretty with berries and powder. Powdered sugar. I did that one, too. That one.Sarah Peterson [00:12:16]:Handballs. But, like, she did these really pretty pictures of my recipe cards and recipe boxes, and she took pictures of me with my grandma's dishes. So she got a lot of shots, too, that obviously I Couldn't take because I was in them. Yeah, it was really nice. And I've been using her photos like crazy and all of my Instagram and marketing efforts, so I'm just so grateful that I had her. I wish I could have hired her for the whole thing. But I think, too, when you're making a cookbook, I don't know about you, but I like to eat what I make. And I'm, like, photographing it in the moment.Stephanie Hansen [00:12:49]:Yes.Sarah Peterson [00:12:50]:And I do like those kind of pictures too, so I'm really glad I have a mix.Stephanie Hansen [00:12:54]:I. I feel like, for me, if I'm not living that life or I'm not like, that is the life I live. So the intention is that it's happening in real time. I'm. I felt like this. Making this thing today, when I made it, this is what it looked like. This is how I ate it. This is how it.Stephanie Hansen [00:13:14]:The dishes I served it in. To me, that's what makes this food life fun. So when it becomes like a complete chore or a list or a job, that's when I find I don't like it as much.Sarah Peterson [00:13:26]:Right. And I do think that people resonate to real life pictures.Stephanie Hansen [00:13:31]:Yeah. We're lucky in that way, because if we would have been doing this during the fussy Instagram, first coming alive and everything being blown out white, beautiful shots,Sarah Peterson [00:13:42]:I don't know that we have to do that. And especially with AI now, you want things to look a little imperfect.Stephanie Hansen [00:13:47]:Tell me about how you scheduled your book tour and how you worked with your publishing company, because I feel like you're approaching it very methodically from a publicist standpoint, and I think that's helpful for cookbook writers.Sarah Peterson [00:14:05]:Well, I'm glad it appears so, because that is. That's been like a big surprise, like, book tour. Okay. I. You know, I didn't really know what to expect, and I've seen everything you've done, and you've done a phenomenal job. And I'm like, if I can do a fraction of what Stephanie does, that would be great. So really, right now, I'm in the thick of it. The book came out in February, but it was a little bit slow in getting events because I had a vacation and some other things planned.Sarah Peterson [00:14:33]:But then now, coming into April, I've got a lot more going on, and I've just been fielding requests that have come through the publisher or through my website, and I haven't said no to a lot. Although, know, like, there's things that come up, like speaking Opportunities. And I don't know that I'm there yet to do that kind of thing. So I'm just doing a mix of like, traditional book signings. The independent bookstores I absolutely love. I had a really sweet event in New at a bookstore called Luca. It was like, seriously, the set of the Gilmore Girls. It was so cute.Sarah Peterson [00:15:10]:That bookstore is amazing. And they had addition tell event where we talked about this. Like, how fun would it be to have people bring a recipe from their recipe box and we do a little recipe card swap. So we did that. And then they also made some of the dishes from the cookbook and we had like a potluck style event. So that was really sweet. So I think, you know, some of these events that come up are people that request them. Yeah, I do put on my PR hat and I'm like, well, how can we make this extra special and make it more an experience? And so I've been bringing.Sarah Peterson [00:15:42]:I've been hauling my grandma's china teacups to all these events filled with flowers. I gave you one places I use doilies made by my Aunt Jeannie. I bring pictures of the women in my family that I call the keepers that have been the keepers of our food traditions. So I sort of have this traveling roadshow.Stephanie Hansen [00:16:02]:A kid. Yeah.Sarah Peterson [00:16:04]:But in terms of the events that I'm doing, I've just. Whatever comes my way, I'm kind of doing. I am not like seeking out things. I will say, though I do love the independent bookstores are really fun. And then this week I have an event at Fickers up in Duluth, which is my home. You know, Duluth and Cloquet. So that will be really exciting to do something like that where they're making the food and I just, you know, come in and speak and mingle with people. That will be.Sarah Peterson [00:16:32]:That will be nice.Stephanie Hansen [00:16:34]:We have an or we have a Taste Buds with Stephanie episode coming up with you. I know Michelle is editing it right now, and it is where we made sandwich loaf. And you have the recipe and the techniques for sandwich loaf in your book. Can you just talk a little bit about why sandwich loaf is important to you?Sarah Peterson [00:16:57]:I would love to talk about sandwich loaf.Stephanie Hansen [00:17:00]:It was the funnest thing I've done.Sarah Peterson [00:17:03]:Sandwich loaf is something that I just. I just love it so much. And for people who don't know what it is, it's basically a layered sandwich that comes in a loaf. It looks really pretty, like almost like a wedding cake. And then you slice it so it's like layers. It's Bread with layers of tuna salad, egg salad, chicken salad, pimento cheese, whatever you want to put on the inside. And then it's all encased in cream cheese and decorated with. You can decorate it with, like, piped cream cheese that's tinted so it truly does look like a pretty cake.Sarah Peterson [00:17:35]:Or. My friend Tony and I like to do it with vegetables and herbs and just make little flowers and whimsical butterflies. So my passion for sandwich loaf started when I was probably growing up. It just showed up at, like, wedding showers, baby showers, graduations. And I always loved it. I mean, I loved how it tasted, and it was just kind of enamored by how charming it is. And then my friend Tony had it at her wedding, and we just. We.Sarah Peterson [00:18:01]:We share a bond over sandwich loaf. And part of it. She has an aunt that works at the Super One Deli up in Cloquet and made these things. And that's how we'd get them growing up. They're always ordered from the deli. They didn't make them. But Tony and I were like, we should. We should make one of these.Sarah Peterson [00:18:17]:You know, we can buy the. It's called Pullman bread. It's that long, rectangular bread. She's like, we can just order that from the deli and make our own sandwich loaf. And wouldn't this be fun? And I think we were probably influenced by Instagram seeing other kinds of decorated cakes.Stephanie Hansen [00:18:33]:Yeah.Sarah Peterson [00:18:33]:Pasture breads, where people are doing, like, fun, fun scenes. So we just started doing it a few years ago around Mother's Day. We've done it at her house. We've done it at my house, my parents house. And we'd share it with ladies in our life that we know would appreciate it. And we got such a great response. People that know sandwich loaf love it, and they're just so excited to get it. So we make, like, the big ones, then we'd cut them up and do little smaller ones, decorate them really cute and hand them out around town.Stephanie Hansen [00:19:03]:It was so fun to make that with you. I had seen sandwich loaf, but when Michelle, my producer, was like, hey, she wants to make a sandwich loaf. I was like, yeah, we can make whatever she wants to make. And then when I got there, I was like, oh, yeah, like, this is how we do it. And just making the pimento cheese and, you know, do you put tuna in? Because some people feel weird about fish. And then we had this. Do you have a salmon loaf? Like, do you have egg salad? Just such a blast making that. And I can't wait for us to show people what that's like on television.Stephanie Hansen [00:19:40]:This weekend it'll air Saturday at 8.30am it will launch on Instagram or, excuse me, it will launch on YouTube on Thursday and then it lives into perpetuity. And I'm sure they'll air it again. So it's nicely timed for your book. Thank goodness.Sarah Peterson [00:19:55]:And it's sandwich loaf season, I mean, in my world. So I'll be up in Duluth around Mother's Day and my friend Tony and I are planning to get together and make some. And it's just such a pretty spring thing and I think it would be great if people started serving them again at showers.Stephanie Hansen [00:20:08]:Yes, yes.Sarah Peterson [00:20:11]:Beautiful food item. And it's, it's tasty. You can customize it how you want. You know, you can make more than one if somebody doesn't like tuna or if you want to add some other salad. Yeah, I think it's going to be great. And it would be a fun group activity, wouldn't it, with your girlfriends?Stephanie Hansen [00:20:27]:Like. Yes.Sarah Peterson [00:20:28]:I love it because we just have fun decorating them together.Stephanie Hansen [00:20:31]:I also think it's a good multi generational thing, like for Mother's Day where, you know, you can have the kids, the grandkids, really, everyone can sort of get involved if they're, you know, I guess they have to be 10 or older probably. Unless they're. I mean, you see these little kids on Instagram making gourmet meals now. I don't know how that works. That wasn't.Sarah Peterson [00:20:51]:Well, you could make a peanut butter and jelly one. Like you could really modify the ingredients. I mean, that's not the way that I grew up with it, but it'd be fun to see what people do with it.Stephanie Hansen [00:21:00]:Yeah. And you could think you could frost it with peanut butter. Like that'd be pretty easy to do, actually.Sarah Peterson [00:21:04]:Yeah.Stephanie Hansen [00:21:05]:Or just frosting in and of itself and then have like a, a sweet with jam and kind of. That would be really good too. Or like a cream cheese buttercream for sure.Sarah Peterson [00:21:17]:And I just think it's so pretty when you cut into it too. Like it's pretty on its own when it's decorated in its loaf form. But when you slice into it, the picture of, you know, just how it looks when, when it's on the plate I think is really pretty.Stephanie Hansen [00:21:32]:I'm just gonna see if I can find it here so I can show it.Sarah Peterson [00:21:35]:Yeah, here's the. It looks kind of funny on the camera there.Stephanie Hansen [00:21:39]:Can you see it pull back a little bit? Yes, now I can. Yep. It looks great.Sarah Peterson [00:21:45]:That's like in its full, complete form. And then here it is sliced. And I like it on vintage luncheon plates that, you know, the kind our grandmas and our moms used years ago. And they have the little indentation for the coffee mug.Stephanie Hansen [00:22:01]:We just had Easter yesterday and my mother in law is 94, I think, and came for Easter dinner. And over the years she keeps giving me, you know, dishes and things that she's offloading, as it were, but I kept. I've kept stuff. And we used to have Easter all the time in Nebraska with her at her house there. So I made the Easter spread. I used her tablecloth, I used her silverware forks. I used these little paper mache bunnies that she used to put on the table that I still kept. And it was so sweet to see her come to the house yesterday and sit down and like recognize all this stuff that we had when Ellie was little and we would have Easter with her.Stephanie Hansen [00:22:46]:It was. I was so glad I kept it all. You know, it's kind of a pain, but I'm so glad I did.Sarah Peterson [00:22:51]:Oh, and you'll have that to enjoy for years. And what a great memory. I mean, and I bet Dolores was just tickled.Stephanie Hansen [00:22:56]:She was, she really, she. She really was. And the funny thing, I said, well, you know, that's your tablecloth. And she said, well, where are the napkins? And I didn't really remember that there were napkins because they were in a closet and probably in a box and I didn't unearth them. So I was like, oh, I have the napkins. I just didn't get them out. Like, you know, where are the napkins? All right, so we are going to feature you on the Taste Buds episode. It's a Dec.Stephanie Hansen [00:23:22]:Decades episode where we had to think of recipes that were important to us like through the decades. So sandwich loaf was one. Then I did a Chicken Marbella, which I don't know if you did any dinner parties in the 80s, but if you did, that was what everybody made into like probably the early 90s too.Sarah Peterson [00:23:44]:I can't wait to try that. I have not had that dish.Stephanie Hansen [00:23:47]:It is the simplest thing to make and it has a power punch of flavor. I always double the sauce just because I like it. Really saucy, but it sounds gross. And my producer was like, oh, wait, we're putting prunes in this. I was like, yeah, you just gotta trust me. It's gonna be really great. And then by the time it's all done, you have this really delicious Sauce and the cooked chicken and you can just throw it in one big pan or one big pot and then serve it right from the pot. So it's an easy dinner party.Sarah Peterson [00:24:19]:Dinner party, yeah. That sounds really good.Stephanie Hansen [00:24:22]:Do you have any, like 80s or 90s dishes that you. Not actual dishes, but things to make that you're like, oh, I. If I had to do a decades theme, what would you make?Sarah Peterson [00:24:32]:You know, let's see. So the 80s, I wasn't cooking too much, but I love.Stephanie Hansen [00:24:37]:Because you're so much younger than me.Sarah Peterson [00:24:38]:I'm not so much younger, but I was in that time of life where it was like high school. School.Stephanie Hansen [00:24:43]:Yep.Sarah Peterson [00:24:44]:Not doing a lot of entertaining or anything. I can't think of. I don't know if this is. I mean, we love Dorito. The taco salad with Doritos. I don't know if that's 80s or 90s, but like.Stephanie Hansen [00:24:56]:No, it's. I think it's 90s. And we actually talked about taco salads when we were trying to think about, like, what would be we. I couldn't think of anything of the 90s. And then my producer Michelle, like came up with a bunch of stuff. And taco salad was actually also mud pie.Sarah Peterson [00:25:14]:Yes.Stephanie Hansen [00:25:15]:So we ended up making a mud pie bar that was actually a recipe that my stepmom had. But, like, people were eating a lot of mud pie apparently in the 90s. And chocolate lava cakes.Sarah Peterson [00:25:27]:Oh my gosh. And chocolate lava cakes. Are they. They're back. I mean, I see they are back. My daughter Lucy is a big fan, so anytime we're out to eat, she's got to get a chocolate lava cake.Stephanie Hansen [00:25:36]:Have you ever made one?Sarah Peterson [00:25:38]:No, have you?Stephanie Hansen [00:25:39]:I have attempted it like three different times and it never works. I always get a delicious brownie but like getting that molten lava piece in the middle have not succeeded yet. So I didn't want to do that on camera because I was like, oh, I just don't know.Sarah Peterson [00:25:56]:So, yeah, in 90s dishes. I was just thinking of one thing that my mom has made throughout my life and is in the cookbook are Italian shells. So the big pasta shells. Yes, we ate them a lot in the 90s. We probably ate them definitely after. But just the big pasta shells loaded with Italian sausage, some torn up bread, a, you know, an egg base in there and some pasta sauce and cheese and then smothered with more sauce and cheese. That was like at every big occasion in my life.Stephanie Hansen [00:26:28]:I love it. So delicious. Well, Sarah, congratulations on the book. I'm happy to be on this journey with you, and I'm real proud of you. I think the book is beautiful, and I'm glad you're having so much success. And I can't wait till people see us make sandwich loaf on taste buds this weekend.Sarah Peterson [00:26:46]:Well, thank you. And I just have to thank you for everything, Stephanie. It's been so fun to watch your career and how you've evolved and. And done all these amazing things with your radio show, with your books, all your books and the TV show, too. It's been really fun to follow along.Stephanie Hansen [00:27:01]:Thanks. I. I had people that helped me along the way, so I feel like it's my obligation, but also my joy to help other people because, you know, I. There are things about being a freelance creator and freelance writer and cookbook writer that no one can answer for you unless they've done it. And, you know that first person that told you, like, how much they made and how long it took and what to expect for food costs and, like, those were really valuable lessons that I was so glad that I learned and that people gave me the real deal because I think that is part of, you know, some people write books for fame and fortune. Some people write them to document a historical time in their life or something that's important to them. And then some people just do it because they think it's fun. But all of it and getting, you know, the historical background about what it's going to cost and how long it's going to take, it's important information, I think, to learn before you set out on the journey.Sarah Peterson [00:28:01]:Right. And you're doing such a great service to find that information and share it with the world. So.Stephanie Hansen [00:28:07]:Yeah. And I think your story about the food stylist, too, like, people, you don't have to have a food stylist. Do the whole book. Like, you could have 10 shots or hero shots or the beginning of chapter shots. That's a great way to do.Sarah Peterson [00:28:19]:And just like spending that time with Rachel, too, for those two or three days, like, I just learned so much. So I've taken some of that experience and been able to piggyback on that and some of the photography and things that I'm doing now.Stephanie Hansen [00:28:33]:Yeah, she's really good at it. So I'm glad that Rachel was a resource for you. Her podcast, you can find it in the archives, too, of Dishing with Stephanie's Dish, because it's in there and it's a good one to listen to. So, Sarah, thanks for being with me today. Congratulations on the book. It is Dish and Tell. And where can people get the book and how do you want them toSarah Peterson [00:28:53]:follow you so they can find the book at, you know, online through the major retailers. And then if you're in the Twin Cities, it's at, like, Kowalski's and a lot of independent bookstores. It's even at Barnes and Noble. I went by and visited it this weekend at the Barnes and Noble in Roseville. I've been going around and seeing my book at different places. It's so exciting, and people can follow me. My website is vintagedishandtel.com. my social media handles are the same.Sarah Peterson [00:29:19]:Vintage, Dish and Tell. And then I have a sub stack too, which, if you can't find, just go to my website and you'll be able to link to it.Stephanie Hansen [00:29:26]:Has anyone told you that when you see your book in the wild, you're supposed to sign them?Sarah Peterson [00:29:31]:No, I've thought about that. Do you, like. Do you talk to the bookstore manager or the.Stephanie Hansen [00:29:38]:Sometimes I wouldn't. At a Barnes and Noble, I'd probably just do it. But there's a real rationale behind it, because booksellers can return books that don't sell. They can't return books that are signed.Sarah Peterson [00:29:50]:I'm gonna go sign every one I can find.Stephanie Hansen [00:29:52]:Yeah, I. Whenever I'm out and about, and if it's a small store, I will tell them, okay. But if I see it, I'm. I'll just. I go to the bookseller and I'm like, hey, I'm here and my book is here. Do you mind if I sign a couple? A lot of them have stickers and they'll put, you know, signed edition. But if I'm at, like, Barnes and Noble, I just sit there with my pen and sign them all.Sarah Peterson [00:30:11]:Oh, that's great. Yeah.Stephanie Hansen [00:30:12]:So make sure you sign them.Sarah Peterson [00:30:13]:Thanks for that. Hot tip.Stephanie Hansen [00:30:14]:Yeah, hot tip. Hot tip. All right, Sarah, thanks for joining me today.Sarah Peterson [00:30:18]:Thank you.Stephanie Hansen [00:30:18]:Okay, bye. Bye.Sarah Peterson [00:30:20]:Bye.Stephanie Hansen's @StephaniesDish 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 "Dishing with Stephanie's Dish," the show where we dive into the stories of people passionate about food, family traditions, and the recipes that connect us all. I'm your host, Stephanie Hansen, and today, I'm thrilled to sit down with cookbook author Sarah Peterson, whose new book, Dish and Tell: Recipes from the Heart, celebrates the beauty of vintage family recipes and the memories shared around the table. Dish and Tell: Recipes from the Heart highlights celebrated dishes from Peterson's recipe box—and collects stories from other passionate home cooks who opened their kitchens to share their own tried-and-true recipes. Peterson takes readers along as she visits, cooks, and bakes with friends old and new to present a smorgasbord of family favorites. She serves up stories about the people behind the dishes and offers special tips and tricks from the keepers of these recipes.Whether you're an avid home cook, a lover of kitchen nostalgia, or just here for some culinary inspiration, get ready to hear heartfelt stories, tips on cookbook writing, and a delicious conversation that will leave you hungry for more!Original Episode Transcript Follows:Stephanie Hansen [00:00:02]:Hello, everybody, and welcome to the Dishing with Stephanie's Dish podcast, where we talk to people in the food space who are as obsessed about food as we are. And today we're talking to the cookbook author Sarah Peterson. She is the author of Dish and Tell Recipes from the Heart. I'm going to hold up her book so that you guys can see it. It looks so cute. It's pink. Sarah, I am really excited to talk to you because I don't normally get to know people sort of along the whole journey of them writing a book and then seeing it released into the world. But that did happen with you and I.Sarah Peterson [00:00:37]:Yes, it did. We've known each other a little while, or at least I've known you. I've followed your career, and so it's been really great to have you to consult with a little bit, and you've really been a mentor to me throughout this process.Stephanie Hansen [00:00:50]:Well, and I think for you, coming from the PR world, which was where your background was, and then taking it into a cookbook, I'm seeing so many, like, similarities of how you're approaching things, and I think it's just super smart, and I can't wait to talk to you. So can you just give the viewer, the listener, a little bit of backstory about the book and why you wrote it and why it's special to you?Sarah Peterson [00:01:17]:Yes.Stephanie Hansen [00:01:18]:So.Sarah Peterson [00:01:18]:So about five years ago, maybe more, I started thinking about what I wanted to do with my career. I'd been in PR a long time, telling other people's stories, writing in the voice of other people. I wanted to do something of my own. I had this love of everything vintage. I'm very nostalgic. I love any opportunity to, like, go back to my grandma's kitchens in my mind and, like, imagine them in their homes. And so this idea started brewing about, you know, what if I blogged about family recipes and shared some of these handwritten recipe cards, recipe boxes, my love of vintage. So I started with Instagram first, and I was posting a little bit, and then I.Sarah Peterson [00:02:00]:That kind of evolved into a blog, and that just really grew and grew, and it was just not my own family's recipes, but other people's families, too. Like, I started to just talk to my friends and my neighbors and ask them what are the recipes in their families that I've been handing down through the generations that are really close, you know, to their hearts, and started to share those stories on the blog and then thought, well, this could be a book. A book is daunting as you know, to write, but I had some encouragement from my dad and some other people and just pitched it to the Historical Society, and I'm just so grateful that they decided to publish it.Stephanie Hansen [00:02:37]:And what we're seeing in terms of trends for cookbooks is cookbooks that are AI proof, In other words, cookbooks that have a real narrative point of view on a story. And this book seems like it is exactly that and more. Did you feel uncomfortable or were you nervous about, like, being the keeper, the seed keeper, as it were, or the storykeeper of these stories and how you would translate them into an actual book?Sarah Peterson [00:03:07]:Yes. You mean for, like, other families? Yeah, absolutely. And I think what gave me maybe a little bit of confidence is that something that I had done in my career as a PR person and in one particular project for a client, I was tasked with shining the spotlight on small independent restaurants and the special role that they play in their communities. And so I had this chance to really interview them and tell their stories and talk about how they were making a difference in their communities. And so I was thinking about what I wanted to do with recipes and family stories, kind of drawing on that past experience of the storytelling, the type of storytelling I had done for restaurants and, like, small restaurant owners. And I think that helped give me some confidence. I think just seeing the difference it makes in someone's life, too, when they see a story printed about them. And I also love to shine the spotlight on, like, the underdogs.Sarah Peterson [00:04:03]:And I feel like home cooks don't get a lot of time in the sun, you know, So I wanted to do that. But, yeah, I do think there's a lot of responsibility you carry when you're telling somebody else's story. And it's not something I take lightly. So when I approach a story, I really, you know, lean on my journalistic background. I have a degree in journalism, try to get all the facts straight, run things by people, do fact checking, that kind of thing, too.Stephanie Hansen [00:04:33]:So you assembled all these stories and put them into a book along with your own family stories. And how has the book been received? Because it's really beautiful. It's super charming. There's lots of photos, recipe cards. It's very stylized in a sweet way.Sarah Peterson [00:04:51]:Thank you. I think it's been received really well. It's fun to see. Like, I've done a couple of events where people come up and they're just like, oh, this book is just so sweet. It reminds me of my grandma, and I can't wait to go look through her recipe box. That's like, the biggest compliment I can get. The Star Tribune editor, Nicole, she said she's the editor of Taste. She said it was like opening the book is like getting a big hug.Sarah Peterson [00:05:15]:And I think that's just so sweet, too. Like, I really wanted people to, of course, love the recipes and the stories, but I think, like, the imagery of vintage dishes, of recipe boxes, of grandmas and aprons, I mean, that's just like, so me. And I love all that, and I'm happy that other people seem to really love that as well.Stephanie Hansen [00:05:34]:I know it's hard to answer this question so soon after having the book come out, but this really does feel like it could continue on and be a series and continue to live on in your Instagram. Could even be like, audio, you know, version, or you could do television things with it because there's so much historical narrative in there. Has that occurred to you at all?Sarah Peterson [00:06:00]:Not so much yet. I mean, I'm trying to figure that all out now. Like, what do I want to do next? And I think, like, I would love to do more storytelling, more sharing of recipes, maybe more on my sub stack and my Instagram. But yeah, I mean, it could, there could be future editions of the book. But that's just so ambitious for me right now. Just kind of in the thick of it. Maybe I'll have to tap you for some more knowledge later on. But I mean, I do have, like, in talking to these families that I interviewed for the book, other stories would come up that they're, you know, other recipes.Sarah Peterson [00:06:34]:And certainly people that I've been meeting, doing events are telling me about their recipes. I had this woman come to see me at a book event at Kowalski's last weekend, and she brought her family cookbook that she had made, you know, just something that she had pieced together but was sharing with her family. And so it was really sweet, and I love seeing that, too. And I think, you know, sharing some of the recipes that other people share with me at events, but also talking about how they're recording their family recipes. Like, I think, if anything, I'd love to be an inspiration for other people or give people an inspiration to collect those recipes and show some of the formats that other families are using to share those with with their extended family.Stephanie Hansen [00:07:15]:As we talk about the nuts and bolts of making a cookbook, what was the hardest part for you in putting this book together?Sarah Peterson [00:07:25]:I think it was. It seemed so massive in the beginning, like, the organization of a cookbook. I've learned a lot in the process and, like, Have a rockin spreadsheet now. But that was very daunting in the beginning. Then I got into the thick of it, and I think toward the end, like, the editing. Oh, my gosh, that was really something because you don't know exactly when it's going to hit. Like, when are you going to have to look through this whole thing? Like, after. Even before it was in layout, like, just getting the manuscript and after the editor had done a first pass, and then you have to reread it all again, and you just have to, like, carve out a bunch of time and just get into it.Sarah Peterson [00:08:07]:And I thought that was really hard. It reminded me of being back in college when you're cramming for a final.Stephanie Hansen [00:08:11]:Yeah.Sarah Peterson [00:08:13]:So I didn't, like, love that. But, I mean, it's just part of the process.Stephanie Hansen [00:08:18]:Yeah. Because the manuscript comes back and you don't know when. And then all of a sudden, like, your entire life is put on hold for however long it takes you to get through it.Sarah Peterson [00:08:25]:And for me, it was like a summer weekend. Like, oh, okay. I guess I'm gonna just be doing this for the next two weekend. Yeah.Stephanie Hansen [00:08:33]:How did you feel about the photographing of the book? Because that can be a challenging part that stops people.Sarah Peterson [00:08:40]:I'm glad you asked about that because as you know, we have the same publisher. And it's really like, they were so great. They're like, sarah, just take photos like you're, you know, doing on your Instagram. These will be great. We'll make it work. Well, yes, but I just was, like, feeling I'm not a food stylist. You know, I do my thing and I take pictures in the moment when I'm making food, but I'm like, I don't know if these are cookbook worthy. And I do everything on my iPhone.Sarah Peterson [00:09:08]:I'm not gonna get a fancy camera. So as I got further along the process, pretty late in the process, I'm like, I just need some help, because I want somebody to help me get a really pretty shot for the COVID Help me shoot some of the things. Like, meat is so hard to take a pretty picture.Stephanie Hansen [00:09:24]:Yeah, for sure.Sarah Peterson [00:09:25]:Meatball. Or, you know, like, just. Oh. I was just really struggling, and I listened to your podcast and I know that you interviewed Rachel White of Set the Table Photography, who happens to be a food stylist as well. And I'd been following her on Instagram and really liked her style. So I reached out to her after hearing her on your podcast, and we met, and I just told her what I was doing. I said, I don't have a lot of money, but here's a few shots that I'd like to get. And she also took some headshots of me.Sarah Peterson [00:09:52]:But she came to my house for a few days, and we just banged out as much as we could. Not even like three full days. Like, two and a half days. I just was, like, cooking up a storm. We did headshots and lifestyle shots one morning, and then just a bunch of recipes and then, like, a bunch. A brunch spread one day, too.Stephanie Hansen [00:10:10]:So what that translated to me when looking at the book was we'll call them, like, some hero shots.Sarah Peterson [00:10:16]:Exactly.Stephanie Hansen [00:10:18]:That were. They were. It was funny because I couldn't necessarily tell when I was looking at the book, but I could see, like, just from the perspective of the stylized nature of the background and the more complete shot. Like, let's see if I can just find one that I can hold up.Sarah Peterson [00:10:44]:Yeah, A lot of the shots in, you know, the chapter intros.Stephanie Hansen [00:10:49]:Yeah, it's like, that one maybe.Sarah Peterson [00:10:52]:Yes, yes.Stephanie Hansen [00:10:53]:And I thought maybe that one.Sarah Peterson [00:10:56]:I took that one, actually. But I think just having Rachel, like, in. In the end, too, I was like, well, people are gonna. Is this gonna be weird to have a mix of really good professional pictures than my pictures? And then it was really important for me to have pictures that the families submitted, so candids and snapshots. And I know feature a lot of those in your cookbook, too. And I think those are so important, and I think they all came together. I hope so. Yeah, I did that one, too.Stephanie Hansen [00:11:28]:Oh, see, look at.Sarah Peterson [00:11:30]:I can't even tell if you look in the back. We credit which pages are definitely her pictures. But, you know, she did the COVIDStephanie Hansen [00:11:37]:shot, and that's this one. Yeah. No, I. I knew you had worked with her, but when I looked through the book, I thought I could tell, but I couldn't, so. Good for you.Sarah Peterson [00:11:49]:She helped me do the. The Dutch pancake.Stephanie Hansen [00:11:52]:Yep. Those are so hard to get because they deflate.Sarah Peterson [00:11:58]:I know. And the day that we did it, I just made the most gigantic one ever in my largest lodge skillet. And it worked. And, like, screaming in excitement that it came out so beautiful. And then it did deflate, but we made it look pretty with berries and powder. Powdered sugar. I did that one, too. That one.Sarah Peterson [00:12:16]:Handballs. But, like, she did these really pretty pictures of my recipe cards and recipe boxes, and she took pictures of me with my grandma's dishes. So she got a lot of shots, too, that obviously I Couldn't take because I was in them. Yeah, it was really nice. And I've been using her photos like crazy and all of my Instagram and marketing efforts, so I'm just so grateful that I had her. I wish I could have hired her for the whole thing. But I think, too, when you're making a cookbook, I don't know about you, but I like to eat what I make. And I'm, like, photographing it in the moment.Stephanie Hansen [00:12:49]:Yes.Sarah Peterson [00:12:50]:And I do like those kind of pictures too, so I'm really glad I have a mix.Stephanie Hansen [00:12:54]:I. I feel like, for me, if I'm not living that life or I'm not like, that is the life I live. So the intention is that it's happening in real time. I'm. I felt like this. Making this thing today, when I made it, this is what it looked like. This is how I ate it. This is how it.Stephanie Hansen [00:13:14]:The dishes I served it in. To me, that's what makes this food life fun. So when it becomes like a complete chore or a list or a job, that's when I find I don't like it as much.Sarah Peterson [00:13:26]:Right. And I do think that people resonate to real life pictures.Stephanie Hansen [00:13:31]:Yeah. We're lucky in that way, because if we would have been doing this during the fussy Instagram, first coming alive and everything being blown out white, beautiful shots,Sarah Peterson [00:13:42]:I don't know that we have to do that. And especially with AI now, you want things to look a little imperfect.Stephanie Hansen [00:13:47]:Tell me about how you scheduled your book tour and how you worked with your publishing company, because I feel like you're approaching it very methodically from a publicist standpoint, and I think that's helpful for cookbook writers.Sarah Peterson [00:14:05]:Well, I'm glad it appears so, because that is. That's been like a big surprise, like, book tour. Okay. I. You know, I didn't really know what to expect, and I've seen everything you've done, and you've done a phenomenal job. And I'm like, if I can do a fraction of what Stephanie does, that would be great. So really, right now, I'm in the thick of it. The book came out in February, but it was a little bit slow in getting events because I had a vacation and some other things planned.Sarah Peterson [00:14:33]:But then now, coming into April, I've got a lot more going on, and I've just been fielding requests that have come through the publisher or through my website, and I haven't said no to a lot. Although, know, like, there's things that come up, like speaking Opportunities. And I don't know that I'm there yet to do that kind of thing. So I'm just doing a mix of like, traditional book signings. The independent bookstores I absolutely love. I had a really sweet event in New at a bookstore called Luca. It was like, seriously, the set of the Gilmore Girls. It was so cute.Sarah Peterson [00:15:10]:That bookstore is amazing. And they had addition tell event where we talked about this. Like, how fun would it be to have people bring a recipe from their recipe box and we do a little recipe card swap. So we did that. And then they also made some of the dishes from the cookbook and we had like a potluck style event. So that was really sweet. So I think, you know, some of these events that come up are people that request them. Yeah, I do put on my PR hat and I'm like, well, how can we make this extra special and make it more an experience? And so I've been bringing.Sarah Peterson [00:15:42]:I've been hauling my grandma's china teacups to all these events filled with flowers. I gave you one places I use doilies made by my Aunt Jeannie. I bring pictures of the women in my family that I call the keepers that have been the keepers of our food traditions. So I sort of have this traveling roadshow.Stephanie Hansen [00:16:02]:A kid. Yeah.Sarah Peterson [00:16:04]:But in terms of the events that I'm doing, I've just. Whatever comes my way, I'm kind of doing. I am not like seeking out things. I will say, though I do love the independent bookstores are really fun. And then this week I have an event at Fickers up in Duluth, which is my home. You know, Duluth and Cloquet. So that will be really exciting to do something like that where they're making the food and I just, you know, come in and speak and mingle with people. That will be.Sarah Peterson [00:16:32]:That will be nice.Stephanie Hansen [00:16:34]:We have an or we have a Taste Buds with Stephanie episode coming up with you. I know Michelle is editing it right now, and it is where we made sandwich loaf. And you have the recipe and the techniques for sandwich loaf in your book. Can you just talk a little bit about why sandwich loaf is important to you?Sarah Peterson [00:16:57]:I would love to talk about sandwich loaf.Stephanie Hansen [00:17:00]:It was the funnest thing I've done.Sarah Peterson [00:17:03]:Sandwich loaf is something that I just. I just love it so much. And for people who don't know what it is, it's basically a layered sandwich that comes in a loaf. It looks really pretty, like almost like a wedding cake. And then you slice it so it's like layers. It's Bread with layers of tuna salad, egg salad, chicken salad, pimento cheese, whatever you want to put on the inside. And then it's all encased in cream cheese and decorated with. You can decorate it with, like, piped cream cheese that's tinted so it truly does look like a pretty cake.Sarah Peterson [00:17:35]:Or. My friend Tony and I like to do it with vegetables and herbs and just make little flowers and whimsical butterflies. So my passion for sandwich loaf started when I was probably growing up. It just showed up at, like, wedding showers, baby showers, graduations. And I always loved it. I mean, I loved how it tasted, and it was just kind of enamored by how charming it is. And then my friend Tony had it at her wedding, and we just. We.Sarah Peterson [00:18:01]:We share a bond over sandwich loaf. And part of it. She has an aunt that works at the Super One Deli up in Cloquet and made these things. And that's how we'd get them growing up. They're always ordered from the deli. They didn't make them. But Tony and I were like, we should. We should make one of these.Sarah Peterson [00:18:17]:You know, we can buy the. It's called Pullman bread. It's that long, rectangular bread. She's like, we can just order that from the deli and make our own sandwich loaf. And wouldn't this be fun? And I think we were probably influenced by Instagram seeing other kinds of decorated cakes.Stephanie Hansen [00:18:33]:Yeah.Sarah Peterson [00:18:33]:Pasture breads, where people are doing, like, fun, fun scenes. So we just started doing it a few years ago around Mother's Day. We've done it at her house. We've done it at my house, my parents house. And we'd share it with ladies in our life that we know would appreciate it. And we got such a great response. People that know sandwich loaf love it, and they're just so excited to get it. So we make, like, the big ones, then we'd cut them up and do little smaller ones, decorate them really cute and hand them out around town.Stephanie Hansen [00:19:03]:It was so fun to make that with you. I had seen sandwich loaf, but when Michelle, my producer, was like, hey, she wants to make a sandwich loaf. I was like, yeah, we can make whatever she wants to make. And then when I got there, I was like, oh, yeah, like, this is how we do it. And just making the pimento cheese and, you know, do you put tuna in? Because some people feel weird about fish. And then we had this. Do you have a salmon loaf? Like, do you have egg salad? Just such a blast making that. And I can't wait for us to show people what that's like on television.Stephanie Hansen [00:19:40]:This weekend it'll air Saturday at 8.30am it will launch on Instagram or, excuse me, it will launch on YouTube on Thursday and then it lives into perpetuity. And I'm sure they'll air it again. So it's nicely timed for your book. Thank goodness.Sarah Peterson [00:19:55]:And it's sandwich loaf season, I mean, in my world. So I'll be up in Duluth around Mother's Day and my friend Tony and I are planning to get together and make some. And it's just such a pretty spring thing and I think it would be great if people started serving them again at showers.Stephanie Hansen [00:20:08]:Yes, yes.Sarah Peterson [00:20:11]:Beautiful food item. And it's, it's tasty. You can customize it how you want. You know, you can make more than one if somebody doesn't like tuna or if you want to add some other salad. Yeah, I think it's going to be great. And it would be a fun group activity, wouldn't it, with your girlfriends?Stephanie Hansen [00:20:27]:Like. Yes.Sarah Peterson [00:20:28]:I love it because we just have fun decorating them together.Stephanie Hansen [00:20:31]:I also think it's a good multi generational thing, like for Mother's Day where, you know, you can have the kids, the grandkids, really, everyone can sort of get involved if they're, you know, I guess they have to be 10 or older probably. Unless they're. I mean, you see these little kids on Instagram making gourmet meals now. I don't know how that works. That wasn't.Sarah Peterson [00:20:51]:Well, you could make a peanut butter and jelly one. Like you could really modify the ingredients. I mean, that's not the way that I grew up with it, but it'd be fun to see what people do with it.Stephanie Hansen [00:21:00]:Yeah. And you could think you could frost it with peanut butter. Like that'd be pretty easy to do, actually.Sarah Peterson [00:21:04]:Yeah.Stephanie Hansen [00:21:05]:Or just frosting in and of itself and then have like a, a sweet with jam and kind of. That would be really good too. Or like a cream cheese buttercream for sure.Sarah Peterson [00:21:17]:And I just think it's so pretty when you cut into it too. Like it's pretty on its own when it's decorated in its loaf form. But when you slice into it, the picture of, you know, just how it looks when, when it's on the plate I think is really pretty.Stephanie Hansen [00:21:32]:I'm just gonna see if I can find it here so I can show it.Sarah Peterson [00:21:35]:Yeah, here's the. It looks kind of funny on the camera there.Stephanie Hansen [00:21:39]:Can you see it pull back a little bit? Yes, now I can. Yep. It looks great.Sarah Peterson [00:21:45]:That's like in its full, complete form. And then here it is sliced. And I like it on vintage luncheon plates that, you know, the kind our grandmas and our moms used years ago. And they have the little indentation for the coffee mug.Stephanie Hansen [00:22:01]:We just had Easter yesterday and my mother in law is 94, I think, and came for Easter dinner. And over the years she keeps giving me, you know, dishes and things that she's offloading, as it were, but I kept. I've kept stuff. And we used to have Easter all the time in Nebraska with her at her house there. So I made the Easter spread. I used her tablecloth, I used her silverware forks. I used these little paper mache bunnies that she used to put on the table that I still kept. And it was so sweet to see her come to the house yesterday and sit down and like recognize all this stuff that we had when Ellie was little and we would have Easter with her.Stephanie Hansen [00:22:46]:It was. I was so glad I kept it all. You know, it's kind of a pain, but I'm so glad I did.Sarah Peterson [00:22:51]:Oh, and you'll have that to enjoy for years. And what a great memory. I mean, and I bet Dolores was just tickled.Stephanie Hansen [00:22:56]:She was, she really, she. She really was. And the funny thing, I said, well, you know, that's your tablecloth. And she said, well, where are the napkins? And I didn't really remember that there were napkins because they were in a closet and probably in a box and I didn't unearth them. So I was like, oh, I have the napkins. I just didn't get them out. Like, you know, where are the napkins? All right, so we are going to feature you on the Taste Buds episode. It's a Dec.Stephanie Hansen [00:23:22]:Decades episode where we had to think of recipes that were important to us like through the decades. So sandwich loaf was one. Then I did a Chicken Marbella, which I don't know if you did any dinner parties in the 80s, but if you did, that was what everybody made into like probably the early 90s too.Sarah Peterson [00:23:44]:I can't wait to try that. I have not had that dish.Stephanie Hansen [00:23:47]:It is the simplest thing to make and it has a power punch of flavor. I always double the sauce just because I like it. Really saucy, but it sounds gross. And my producer was like, oh, wait, we're putting prunes in this. I was like, yeah, you just gotta trust me. It's gonna be really great. And then by the time it's all done, you have this really delicious Sauce and the cooked chicken and you can just throw it in one big pan or one big pot and then serve it right from the pot. So it's an easy dinner party.Sarah Peterson [00:24:19]:Dinner party, yeah. That sounds really good.Stephanie Hansen [00:24:22]:Do you have any, like 80s or 90s dishes that you. Not actual dishes, but things to make that you're like, oh, I. If I had to do a decades theme, what would you make?Sarah Peterson [00:24:32]:You know, let's see. So the 80s, I wasn't cooking too much, but I love.Stephanie Hansen [00:24:37]:Because you're so much younger than me.Sarah Peterson [00:24:38]:I'm not so much younger, but I was in that time of life where it was like high school. School.Stephanie Hansen [00:24:43]:Yep.Sarah Peterson [00:24:44]:Not doing a lot of entertaining or anything. I can't think of. I don't know if this is. I mean, we love Dorito. The taco salad with Doritos. I don't know if that's 80s or 90s, but like.Stephanie Hansen [00:24:56]:No, it's. I think it's 90s. And we actually talked about taco salads when we were trying to think about, like, what would be we. I couldn't think of anything of the 90s. And then my producer Michelle, like came up with a bunch of stuff. And taco salad was actually also mud pie.Sarah Peterson [00:25:14]:Yes.Stephanie Hansen [00:25:15]:So we ended up making a mud pie bar that was actually a recipe that my stepmom had. But, like, people were eating a lot of mud pie apparently in the 90s. And chocolate lava cakes.Sarah Peterson [00:25:27]:Oh my gosh. And chocolate lava cakes. Are they. They're back. I mean, I see they are back. My daughter Lucy is a big fan, so anytime we're out to eat, she's got to get a chocolate lava cake.Stephanie Hansen [00:25:36]:Have you ever made one?Sarah Peterson [00:25:38]:No, have you?Stephanie Hansen [00:25:39]:I have attempted it like three different times and it never works. I always get a delicious brownie but like getting that molten lava piece in the middle have not succeeded yet. So I didn't want to do that on camera because I was like, oh, I just don't know.Sarah Peterson [00:25:56]:So, yeah, in 90s dishes. I was just thinking of one thing that my mom has made throughout my life and is in the cookbook are Italian shells. So the big pasta shells. Yes, we ate them a lot in the 90s. We probably ate them definitely after. But just the big pasta shells loaded with Italian sausage, some torn up bread, a, you know, an egg base in there and some pasta sauce and cheese and then smothered with more sauce and cheese. That was like at every big occasion in my life.Stephanie Hansen [00:26:28]:I love it. So delicious. Well, Sarah, congratulations on the book. I'm happy to be on this journey with you, and I'm real proud of you. I think the book is beautiful, and I'm glad you're having so much success. And I can't wait till people see us make sandwich loaf on taste buds this weekend.Sarah Peterson [00:26:46]:Well, thank you. And I just have to thank you for everything, Stephanie. It's been so fun to watch your career and how you've evolved and. And done all these amazing things with your radio show, with your books, all your books and the TV show, too. It's been really fun to follow along.Stephanie Hansen [00:27:01]:Thanks. I. I had people that helped me along the way, so I feel like it's my obligation, but also my joy to help other people because, you know, I. There are things about being a freelance creator and freelance writer and cookbook writer that no one can answer for you unless they've done it. And, you know that first person that told you, like, how much they made and how long it took and what to expect for food costs and, like, those were really valuable lessons that I was so glad that I learned and that people gave me the real deal because I think that is part of, you know, some people write books for fame and fortune. Some people write them to document a historical time in their life or something that's important to them. And then some people just do it because they think it's fun. But all of it and getting, you know, the historical background about what it's going to cost and how long it's going to take, it's important information, I think, to learn before you set out on the journey.Sarah Peterson [00:28:01]:Right. And you're doing such a great service to find that information and share it with the world. So.Stephanie Hansen [00:28:07]:Yeah. And I think your story about the food stylist, too, like, people, you don't have to have a food stylist. Do the whole book. Like, you could have 10 shots or hero shots or the beginning of chapter shots. That's a great way to do.Sarah Peterson [00:28:19]:And just like spending that time with Rachel, too, for those two or three days, like, I just learned so much. So I've taken some of that experience and been able to piggyback on that and some of the photography and things that I'm doing now.Stephanie Hansen [00:28:33]:Yeah, she's really good at it. So I'm glad that Rachel was a resource for you. Her podcast, you can find it in the archives, too, of Dishing with Stephanie's Dish, because it's in there and it's a good one to listen to. So, Sarah, thanks for being with me today. Congratulations on the book. It is Dish and Tell. And where can people get the book and how do you want them toSarah Peterson [00:28:53]:follow you so they can find the book at, you know, online through the major retailers. And then if you're in the Twin Cities, it's at, like, Kowalski's and a lot of independent bookstores. It's even at Barnes and Noble. I went by and visited it this weekend at the Barnes and Noble in Roseville. I've been going around and seeing my book at different places. It's so exciting, and people can follow me. My website is vintagedishandtel.com. my social media handles are the same.Sarah Peterson [00:29:19]:Vintage, Dish and Tell. And then I have a sub stack too, which, if you can't find, just go to my website and you'll be able to link to it.Stephanie Hansen [00:29:26]:Has anyone told you that when you see your book in the wild, you're supposed to sign them?Sarah Peterson [00:29:31]:No, I've thought about that. Do you, like. Do you talk to the bookstore manager or the.Stephanie Hansen [00:29:38]:Sometimes I wouldn't. At a Barnes and Noble, I'd probably just do it. But there's a real rationale behind it, because booksellers can return books that don't sell. They can't return books that are signed.Sarah Peterson [00:29:50]:I'm gonna go sign every one I can find.Stephanie Hansen [00:29:52]:Yeah, I. Whenever I'm out and about, and if it's a small store, I will tell them, okay. But if I see it, I'm. I'll just. I go to the bookseller and I'm like, hey, I'm here and my book is here. Do you mind if I sign a couple? A lot of them have stickers and they'll put, you know, signed edition. But if I'm at, like, Barnes and Noble, I just sit there with my pen and sign them all.Sarah Peterson [00:30:11]:Oh, that's great. Yeah.Stephanie Hansen [00:30:12]:So make sure you sign them.Sarah Peterson [00:30:13]:Thanks for that. Hot tip.Stephanie Hansen [00:30:14]:Yeah, hot tip. Hot tip. All right, Sarah, thanks for joining me today.Sarah Peterson [00:30:18]:Thank you.Stephanie Hansen [00:30:18]:Okay, bye. Bye.Sarah Peterson [00:30:20]:Bye.Stephanie Hansen's @StephaniesDish 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

If you're a UGC creator in 2026… this is the conversation nobody's really having. UGC isn't dead. But relying on it as your entire business? That's where things start to fall apart.In this video, I'm breaking down what's actually happening behind the scenes — from market saturation and rising standards, to why audiences are starting to see straight through “authentic” UGC ads. I've worked in this industry for years, I've done UGC myself, and I've experienced the creative burnout that comes with trying to turn content creation into a long-term business model.The truth? UGC is a skill. Not a business.So instead of telling you to quit, I'm walking you through 5 online businesses and revenue streams you can build alongside UGC to create something more sustainable, scalable, and actually yours.If you want more stability, better income, and a business that grows with you… this is where to start.

Lights up, dolls — because Buff Faye and Giovonni D. Diamond are BACK, and this episode is serving chaos, comedy, and a whole lot of JUICE.  Buff and Gio kick things off with their signature nonsense, and baby… it escalates quickly. Gio is still on the market (applications now open), and the conversation spirals into the wild world of chasers, twinks, bears, and way too much oversharing. From “educational” moments that absolutely no one asked for to Gio's conspiracy theory that fashion designers might secretly be chasers, the duo proves once again that nothing is off-limits. Is it too much? Yes. Are we still listening? Also yes. But beneath the mess, there's magic. The spotlight turns to rising talent as special guest Venus Wyre joins the conversation — a true new drag artistry powerhouse making waves in Charlotte and beyond. From creating drag in her bedroom in Memphis, Tennessee to stepping into her own as a booked and buzzworthy performer, Venus shares how her passion evolved into purpose after moving to Charlotte to attend Queens University. Buff and Venus dive into her journey of self-discovery through drag, the influence of ballroom culture, dancing, and duck walking, and how fashion and upcycling have become central to her creative expression. Venus opens up about the importance of originality, pushing beyond your comfort zone, and building something that is uniquely yours. Their conversation also revisits how they first connected, reflects on the ball scene (including Buff's first ball win), and celebrates what it means to be a rising star while staying grounded in authenticity and artistry. And of course, the episode wraps with a fierce round of YASSSS QUEEN or NOT TODAY SATAN — because judgment is part of the fantasy. From messy dating talk to meaningful mentorship, rising stars to ridiculous stories, this episode is hilarious, inspiring, and unapologetically unfiltered. Hit play, get into the fantasy, and start Dishing with Buff Faye. Eat it up! 

This is a full Q1 CEO report and deep-dive into the data behind my business — not just what I made, but how I made it, what actually drove sales, and where the biggest opportunities for growth are right now.In this video, I'm walking you through a real quarterly business review so you can see:how to analyse your revenue, leads, and conversion datawhat numbers actually matter when you're trying to growhow to identify bottlenecks in your sales funnelwhat to focus on next if you want to scale an online businessIf you're a social media manager, online service provider, or building a digital product business, this is exactly how you should be reviewing your numbers each quarter to make better strategic decisions (instead of just guessing what to do next).This is less about “income reporting”… and more about learning how to think like a CEO when it comes to your business growth.

Hour 1 - The Red Sox suffer another ugly lost to extend their losing streak to four. Is it time to start playing the blame game or is it still to early? Scheim explains why he didn't get his catch with Maye.

Lights up, dolls — because Buff Faye is serving drama, tea, and a whole lot of Hollywood realness. In this episode, Buff is joined in studio by her baby boy and mischievous sidekick Giovonni D. Diamond as they catch up on life, drag, and Gio's return to the wild world of gay sex dating apps (Lord help us all). Buff also shares her powerful comeback story after a recent hospital stay — reminding listeners that legends don't quit… and you definitely can't kill evil. The tea keeps flowing as Buff dishes on her starring role in the upcoming Amazon Prime series Pageant Queens premiering April 20 — plus exciting behind-the-scenes stories from her expanding entertainment empire. Then the spotlight shifts to the magic of independent film when special guest de'Angelo Dia, Director of Education & Community Engagement at Charlotte's hidden gem Independent Picture House (IPH), joins the conversation. Together, Buff and Dia talk about how they first connected through the indie project Queens of the Dead, explore the vibrant programming and community impact of IPH, and celebrate the rising indie film scene right here in the Queen City. And yes… Buff spills exclusive tea on her upcoming cameo in the new Charlotte-shot indie film DATA DUMP, set tentatively for 2026/27. From drag to dating disasters, streaming premieres to indie filmmaking dreams — this episode is funny, heartfelt, inspiring, and fabulously unfiltered. Hit play, get into the fantasy, and start Dishing with Buff Faye. Eat it Up!

Jim, Jack and Joe review the Conference League win at AEK Larnaca, and everything that came with the trip, including Jim leaving his laptop on the plane. They also catch up on Maxence Lacroix's France call up, listen to some listener voice notes on their Top 5 Players of all time and dish out more 321 points. Get your Exclusive NordVPN deal by going to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠nordvpn.com/fyp⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - it's risk-free with Nord's 30-day money-back guarantee! Get tickets to Jim's 2026 UK Tour here: ⁠jimdalycomedy.com/tour April 23rd L̶O̶N̶D̶O̶N̶ (SOLD OUT!)April 30th BRIGHTON (FINAL FEW!) May 3rd MANCHESTERMay 23rd CHESHAMJune 7th BIRMINGHAMJune 13th LIVERPOOL Get loads more Palace content at patreon.com/fyppodcast Chapters 03:01 Reflections on a non-Palaace weekend 08:52 Ismaila Sarr: Palace's most important? 11:59 Larnaca red cards and penalty call 18:00 Looking ahead to Fiorentina away 35:18 Yeremy Pino's impact off the bench 44:04 Addressing fan behaviour in Larnaca 01:07:12 JD's laptop troubles in Larnaca 01:11:01 The Importance of Online Security 01:13:22 Devenny Other Business 01:25:14 Listener voice notes 01:29:03 Dishing out 321 points facebook: FYPFanzineinstagram: @fypfanzinebluesky: @fiveyearplan.bsky.socialtiktok: @fiveyearplanpodcasttwitter: @fypfanzine⁠⁠⁠⁠⁠⁠⁠ ⁠⁠email: ⁠contact@fypfanzine.uk Learn more about your ad choices. Visit podcastchoices.com/adchoices

If you've been overdelivering, overposting, and still undercharging… this is probably why.In this video, I'm breaking down what I'd actually include in a $3k/month social media management package — and more importantly, what doesn't need to be there.Because premium pricing doesn't come from doing more. It comes from how you position, structure, and run your business.We're covering:✨ What a $3k/month SMM retainer realistically includes✨ Why you don't need daily posting or endless deliverables✨ How to structure content (without burning out)✨ What premium clients actually expect from you✨ The 3 things that actually allowed me to increase my ratesIf you're serious about landing $3k–$5k clients consistently, I'm hosting a free training where I break down the full framework

Thinking about using Notion to run your social media management business? Watch this review first.I tested Notion for two months inside my own workflow to see if it could replace my task manager, planning system, and content calendar. And while it's one of the most powerful free productivity tools online, there are a few limitations social media managers don't talk about enough.In this video, I'm breaking down my honest review of Notion after using it with real client work. We'll cover the free plan, the steep learning curve, why templates completely change the experience, and the biggest reason Notion might not be the all-in-one solution social media managers are looking for.Because when you're managing client work, your systems matter. The fewer tabs, tools, and workflows you need to juggle, the easier it is to execute consistently.

Most freelancers don't have an income problem. They have a reinvestment problem. Once you start making money in your business, that revenue is no longer a salary. It's fuel. And if you want to hit consistent $10K, $20K, $30K+ months, you have to learn where to pour it.In this episode, I'm breaking down the only three investments that have actually shifted the needle in my business over the last seven years. If you're serious about growing a real business, it's not about buying a better camera. It's about building better infrastructure.

The Ringer's Bill Simmons is joined by Chris Ryan to dive into the mailbag and answer questions from the listeners (2:21). Then, Joe House joins to talk about their favorite NBA bets post All-Star break before ending the show with some more mailbag questions (43:21). Host: Bill Simmons Guests: Chris Ryan and Joe house Producers: Chia Hao Tat and Eduardo Ocampo This episode is presented by State Farm®. Dishing the assists you need off the court. State Farm® with the Assist. The Ringer is committed to responsible gaming. Please visit⁠⁠⁠ www.rg-help.com⁠⁠⁠ to learn more about the resources and helplines available. Learn more about your ad choices. Visit podcastchoices.com/adchoices

She's glossy. She's glamorous. She's got contour for the gawds. This one is all about artistry, authenticity, and owning your beauty. In Episode 17 of Dishing with Buff Faye, Buff Faye spotlights the art of beauty, pageantry, and drag makeup with featured guest Beverly Iman Johnson, owner of Queen B Beauty. After a quick catch-up with Giovanni D. Diamond on Valentine's Day antics and modern dating (yes, Shady Cupid made an appearance), Buff pivots to the glam. Beverly takes us back to her early drag days in 1997 house pageants and legendary nights at Oleen's — the drag version of Cheers — where community and artistry thrived. She shares how drag helped her discover and refine her aesthetic prior to transitioning, and how that creative journey shaped her confidence and identity. Buff and Beverly reflect on how they met at a Scorpio talent show, how Beverly encouraged Buff's interpretive drag style, and how she helped plant the seed that led Buff toward Entertainer of the Year. Beverly has even beat Buff's face for pageants — and yes, Buff swears by her blush and contour palettes. From film and weddings to pageants, fashion shows, and reality TV, Beverly does it all. Queen B Beauty offers lashes, contact lenses, makeup supplies, and lessons — supporting queens and beauty lovers alike. Support Black queer entrepreneurship year-round and beyond Black History Month. The episode wraps with a quick round of YASSS QUEEN and a beauty tip you'll want to remember. Eat It Up. 

February is serving purpose, power, and pride, henny. In this powerful Black History Month episode of Dishing with Buff Faye, Buff spotlights Charlotte Black Pride (CBP), now celebrating 21 years of leading culture for and by the Black queer community. Buff is joined by her baby boy Giovanni D. Diamond—fresh off a January reset—catching up on New Year's resolutions, dating apps, and Gio's very specific Valentine's wish list (yes, dolls… all his exes are drag queens). Buff also shares her commitment to expanding opportunities for artists through the Buff Faye Drag Brunch House Cast. Explore the cast at AllBuff.com. The heart of this episode centers on a meaningful conversation with longtime friend Quan Rutledge-Wade, alongside Myles Perry and Kourntnee Pope Collins, discussing the history, impact, and future of Charlotte Black Pride. Myles speaks about the upcoming CBP events and making CBP more of a destination pride festival and celebration. Kourntnee speaks candidly about being a Black drag artist, serving in the military, and navigating today's climate. Quan reflects on legacy spaces like Oleen's and Club Myxx, the importance of dedicated Black queer spaces, and what bold, unapologetic Black queerness looks like today. Following the heartbreaking passing of Quan Rutledge-Wade before this episode could air, Dishing with Buff Faye made the decision to pause its podcast release. We now share this conversation in his honor—surrounding his family, our community, and his many friends with love. Quan's voice, vision, and spirit will forever uplift and inspire us. From the Kiki Ball to the Festival, Charlotte Black Pride's 21st year promises to be powerful. Follow, support, and donate at CharlotteBlackPride.org to uplift Black queer artists and programs year-round. As Quan said, “The more you immerse yourself in other cultures, the more you learn… learn something you never knew.” This episode is bold. It's affirming. It's real. It's about lifting voices, honoring legacy, and building a future where Black queerness thrives out loud. Listen at AllBuffPodcast.com. Tune in. Lean in. Be bold, baby. Eat It Up. 

Diet is a useful tool to feel and live better, whether you live with Parkinson's or not. But putting healthy eating into practice can be tricky. In audio from this popular Ask the MD video, movement disorder specialist, lifestyle medicine physician and MJFF Principal Medical Advisor Rachel Dolhun, DipABLM, speaks with Erin Presant, DO, movement disorder and culinary medicine specialist. Together, they answer common questions about how diet can support brain health and help manage disease.Listen now or watch the video. You can also check out our page on lifestyle strategies for living well with Parkinson's.Rather listen on the go? Subscribe to our Michael J. Fox Foundation Parkinson's Podcast wherever you get your podcasts.Mentioned in this episode:The Foundation's landmark research study is exploring the connection between sense of smell and brain disease. People with and without Parkinson's can help by taking a free scratch-and-sniff test. Get yours at mysmelltest.org/request.

Jason Dick and Jessica Wehrman digest their experience at the Washington Press Club Foundation dinner, which came at a time of trauma for the national press and frayed nerves in the nation's capital.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Jason Dick and Jessica Wehrman digest their experience at the Washington Press Club Foundation dinner, which came at a time of trauma for the national press and frayed nerves in the nation's capital.  Learn more about your ad choices. Visit megaphone.fm/adchoices

You don't need 10K followers. You don't even need 1,000. If you've been holding off on going “all in” with your social media management business because you think you need a big following first… this is your wake-up call.In this episode, I'm sharing the quiet strategy to book premium, high-ticket clients — even if you're brand new and barely have a presence online. These are the same methods I used to go full-time as a social media manager, and what I've taught to hundreds of students inside the Dishing Up Digital School.Spoiler: your follower count is the least important thing. Premium clients aren't looking for virality — they're looking for someone who gets results, builds trust, and makes their life easier. That can be you (even if you're just getting started).

Hello, everybody. Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space, cookbook writers, people that are obsessed with food. And I'm really delighted today to speak with Tim Niver. He is the host of the Niver Niverland podcast and also a restaurateur in St. Paul, our fine capital city. He owns Mochis, also is a friend. And I was just noticing in my calendar, we recorded about a year ago today.Subscribe to Niver Niver Land on YoutubeListen to the PodcastVisit Mucci's ItalianTim Niver:Yeah, well, I know we recorded before. I don't remember the, the date, but I'm glad to, I'm glad to be back on. It's, it's, it's a good time to talk about things.Stephanie Hansen:Yeah. And we. I'm going to release this podcast on Friday, so it'll be timely. I moving it up in my schedule because we have been under extreme stress as restaurateurs and people in the hospitality industry basically for the last two months. But really increasingly in the last two weeks as ICE agents, 3,000 of them have started roaming the streets of Both Minneapolis and St. Paul and our surrounding suburbs and towns, asking people for papers, going into restaurants, stopping cars on the road, doing traffic enforcement type stops, going to people's homes, taking children as little as 2 and 5 years old. And unfortunately, these actions have resulted in the shooting of Renee Good also over the weekend on Saturday, the shooting of Alex Pretty. And it is so interesting.As this podcast was being released, a relief fund for Minnesota restaurants was launched by Stephanie March with support from The Minneapolis Foundation. You can give here:Stephanie Hansen:I was on the air live with my radio partner Stephanie March on Saturday morning when the second shooting happened, which technically is the third shooting because there was another one where someone was shot in the leg in their house, defending themselves with a shovel and a broom. What I just am so wanting people to hear from Minneapolis and St. Paul and Minnesota in general is that the actions that are happening here, A, are not legal, B, are not law enforcement, and C, are creating so much harm to a community that has been trying to recover for the last five years since the COVID pandemic. And I'm so. It's always restaurants. We're the canary in the coal mine. Right.Tim Niver:I'm, I'm listening. And it's hard to refute anything you said. Number one, there's a, restaurants are involved in particular in moments of social change, were involved in helping support, care for the community at large. As a product of them supporting and caring for us at large, it's a debt that we want to owe to the community. But there's a lot of pressure to act and, and it's not always an easy decision because we're business people in this. In this state, business feels insignificant altogether. And then to continue to participate appropriately on whatever way you can is, I think, ultimately where we all need to be. Whatever we can do, whatever you feel like you want to do, that should be enough for people.But there's a lot of expectation.Stephanie Hansen:It's fascinating, too, because when I say that restaurants are the canary in the coal mine, I feel like when these situations happen or civil unrest happens or starts to unfold, we see it in the restaurant community because it is communal spaces. But then we also lean on the restaurateurs and people to provide food and community. And there's so much expectation not only for you to, hey, run your business and serve me my pizza in a timely fashion, but can you also donate and feed my whole community and show up? And it's so interesting because you guys do. Yes, you do. You can.Tim Niver:We do it despite being able to.Stephanie Hansen:Because you are hospitalitarians in your heart. Like, yeah, that is why you stay in this business. It is a level of service and leadership.Tim Niver:Yeah, yeah, it's. I just think it's a matter of care, which is what we innately provide. And when there's moments where care is especially needed. You've seen this community react in full. The restaurant community and the community at large, like, we've all reacted in full. We've been there for each other. It's inspiring.Stephanie Hansen:It is inspiring. And it's ongoing.Tim Niver:Yeah, it's ongoing. It's an economic occupation as well. Completely affects and dampens any kind of feelings of joy. The. The way you might want to express yourself on a birthday feels different. The way you want to express yourself on an anniversary might feel different. Things that we celebrate, that we, as restaurateurs, try to preserve. Now we're changing our language to It's really nice to have you here. Even the things we say prompting, you know, it's. It's not. It's discompassionate, perhaps, to ask somebody how they're doing right now. So. So we're talking to each other in a whole new language based on how. How things feel. It's pervasive on all levels. But we have to persist, right? We have to, as a business, even though it feels insignificant in the moment, you have to persist. You have to do the things through an, you know, austerity or what have you to understand clearly what you're able to support and give. And then on the Inside, you have to make the decision about folks who need every single hour of work that they get per week to stay afloat. Many restaurants are the same way. And so, you know, this kind of doubles down on a time that is not normally busy. It's a huge multiplier effect.Stephanie Hansen:It's like 20 below in January and has been for about a week in the Twin Cities with another potential week ahead.Tim Niver:Right. And, you know, it does keep people in the suburbs. That interaction between the inner parts of the city, it becomes a more of a bubble. So, you know, and understanding security. It's true. Like, I get it. You know, these are all real things. Overall, it's a big pill to swallow.Stephanie Hansen:And the weight is getting really heavy. The reason I think you're uniquely qualified to speak to me today is I want people to know that in 2025, you were the James Beard semifinalist for outstanding hospitality, and you are known in our community for providing great food, great service, but your whole being and your whole approach to care and hospitality within the confines of our restaurant's four walls is what you've really done your entire career. And you've mentioned that that looks like it's changed. It has to change. It has to be modernized in light of the times and the moments that we find ourselves in.Tim Niver:Yeah, yeah, yeah. You know, we began to lean more, lead more with compassion after George Floyd and Covid, trying to understand, you know, there's also a lot of strengthened worker rights. A lot of things have been changing over the years, and in good fashion. But also, I guess the thing that we. We try to do is just stay with it. We've been through some of these similar feelings before. They're triggering.Stephanie Hansen:And thank you for saying that, because I. I do think that is a uniquely Minnesota thing in that five years ago, when the George Floyd murder happened, and, well, the lockdowns were first, and then the George Floyd murder. Like, when I hear a helicopter, I feel very anxious. I feel like a trauma of what is happening. I'm heightened. I'm scared. I'm looking around. I'm wondering if there's some breaking news.It's hard to describe that to people who haven't lived under that complete fear of what's next.Tim Niver:Yeah. And in many parts of the world, they live like that every day.Stephanie Hansen:And also true. Yeah. And. Oh, gosh.Tim Niver:But we certainly do gain a perspective that nobody else could have. It also provided ample levels of or already set types of organizations in times of need. People had done this before.Stephanie Hansen:Yeah. And it mobilized quick. How Fast people.Tim Niver:Well, you know, we're trying to. We're all trying to protect somebody here. We're all trying to protect somebody. So I really feel like having had experience like that, you have a new generation of restaurateurs and thinkers like Rectangle Pizza. They lead with love, but they'll fight for it. Just such heart and fearlessness. That's. That's fearlessness.I don't contain that. I don't contain that. Thank God they do. Thank God they do.Stephanie Hansen:Yeah.Tim Niver:And they're thrust into it too, like being where they are.Stephanie Hansen:To give some context, Wrecktangle Pizza put out a mutual aid fund and I think they raised at last count, over a hundred thousand dollars of. Oh, over two.Tim Niver:I believe it's over two through selling.Stephanie Hansen:Pizzas and collecting donations. And that money is going back into their communities. And we've seen a lot of that. These mutual aid funds that people have just started on their own.Tim Niver:Then they were visited the next, the following day after they did that by Ice2, perhaps recognizing that they were part of some resistance by helping take care of people and, you know, it just. How is that imaginable?Stephanie Hansen:What do you. I. It's hard to describe the. It's hard to describe the impact that the diverse population and immigrant population has had on the restaurant business as a whole. I think some people believe that everyone who works in a restaurant that is a black or a brown person is somehow an illegal person. And it's ignorant and I'm not sure people fully know, but there is this sort of idea too, like, well, these owners. These owners are employing these people without papers and we're just getting the bad guys. Can.You've been in this industry a long time. This industry is made up of a lot of people.Tim Niver:Yeah. You know, honestly, you hire somebody, you have to do the paperwork. That's the only way they can get paid. And I am not an ID expert. I do not run this through some sort of machine that tells me exactly where the documents are. We've. We've been very, very fortunate just for a matter of retention that we've done so little hiring. It made moochies in particular, but in general that, you know, it's just part of the first day packet, but you have to take care of it.Tim Niver:It's. It's immensely important to the infrastructure of a business to be organized in such a way and still mistakes can be made. But for me in particular, it's never a question. It's like, you have to have this to work. It's so easy. Either you do or you don't.And when you pay someone and give them a paycheck, there is an employment tax that's attached to that paycheck.Yeah. Oh, yeah. Their own. And then we match. Yeah, we. No, nobody gets around that. There's no way for them not to pay taxes unless somebody's doing something illegal. But everybody's got to do the same paperwork.They get the same i9 w4 and w2 at the end of the year. You know, it's all stated. That doesn't make somebody legal either. But in terms of when you hire somebody, you go through and you. You do what you can to do everything right. And hopefully they stay for a long time, whoever they are. Yeah, but we are made up of the community at large. Any city is going to be made up of a cast of characters and we certainly don't want them to be the same character over and over.The diversity speaks loudly to the depth of the culture that you exist in. So we benefit.Stephanie Hansen:It's also when we look at the diversity of the food culture that's offered in the Twin Cities. I mean, you're making Italian food.Tim Niver:Italian American. Yeah, yeah.Stephanie Hansen:Someone else is making Somali food, Ethiopian food, Vietnamese food. The irony is we have all these diverse cultures all coming together over this common tradition of breaking bread, of communally spending time in community together at our tables.Tim Niver:Yes.Stephanie Hansen:And it just saddens me that this is, this schism that is going to happen. It happens in restaurants first and then we're going to be the last ones to be able to pick up the pieces when all these creeps leave. And all of this is, you know, the bad guys and the murderers and the rapists and whatever excuse you want to use for this complete brutality that's happening to our community, then the restaurateurs will again pick it up. Food costs will probably increase. I would imagine none of these things that are happening are inexpensive. We have a somewhat broken food system nationally. You know, when you think about.Tim Niver:It's a rough year of tariffs. It was a rough year. Understanding the more in price increases, insurance costs, health care costs, whatever you're involved with, you know, I'm. My little business. You would be so shocked to know what we pay for insurance a year.Stephanie Hansen:Yeah, I just wrote my thousand dollar check for the month. Yeah, I'm a freelance person. No support.Tim Niver:A lot of money.Stephanie Hansen:Yeah, it is.Tim Niver:And those things have been ongoing. And then this obviously again is, like I said, a multiplying factor.Stephanie Hansen:So how do you keep. I mean, we've painted a Pretty gloomy picture. So how do you keep waking up every day and coming into your restaurant and finding joy? Because I think a couple of months in and two weeks of really acute persecution here, people are feeling really beleaguered.Tim Niver:Yeah, Weighted, I guess what I'd say. And I. And I haven't necessarily found it totally in myself, but we talk about preserving joy and pieces of it. You shouldn't think of joy being some all encompassing kind of a thing that just washes over you completely. You really have to parse it out and be deliberate with how you preserve your joy. Right now, that may be in a restaurant, I think I'm just starting to get my feet kind of how I feel personally. But the last few days kind of forced myself into tons of conversation. Even though that doesn't always feel comfortable.I feel like staying at home. So I think that conversation, there's. Maybe you're commiserating or whatever, but there is a unity when you don't hold up, when you don't sacrifice joy because of it feels wrong. In this time, I do believe, you know, my message to anybody would be is, and I am intent on this is just where you see joy, like stop and engage with it and. Or force it and make sure that you're trying anyway. Get out, go where you want to go. It doesn't have to be Moochie's. It doesn't.That that's not it, you know, but that. That's part of it too, you know, hey, we're giving a lot of money. Other, not just restaurants, people are giving a lot of money and resource to. To feeding people or staying safe or doing what they need to do right now. I mean, I understand dining out may not be your priority, but preserving a little bit of joy, if you could consider that. I think, I think there's a little tiny pot of gold. Right.Stephanie Hansen:I thought I would start out this year talking about, like, food trends, because I love to talk about food trends. It's like one of my favorite things to talk about. But, you know, that feels a little like we're not doing that today. How are your colleagues feeling? Like you have a unique ability because you have people on your podcast. You are behind the scenes in the hospitality business. How are your colleagues doing?Tim Niver:Beleaguered. Beleaguered. Same boat. You know, the tides are out. It's not in saying that is unattractive. You know, I get it. Like saying. Saying that things are hard is kind of an unattractive thing or unhospitable thing.But we're all feeling it. It's. It's kind of hard. Anyway, I'm empathic, so, like, I'm just, like, sponging energy, and I. It's. It's really hard to, like, you know, continue to hear it.Stephanie Hansen:Yeah. I. I also think something that has come to me over the years of working in this business is we think about artists and musicians as these very creative beings. Right. And their art is their song or their poem or their story. And what I have learned in this business is that my fellow hospitalitarity people are also artists. It is the food that they are putting on the plate. It is the care with which they are putting there.It is the farmer who's growing his heirloom seed to get that tomato to bring to you to make that perfect. Yeah. Salad. And artists as a class tend to be fairly sensitive people. They have a lot of empathy, a lot of emotional capacity, and it is just crushing sometimes. Similar happening. Yeah.Tim Niver:Yeah. You know, going back just a bit toward the last piece about Joy, a story. I got reminded of something after I said my bit last week. Earlier last week, like, Tuesday, before anything happened with Alex Preddy, I was at the door. A father and son walked in the door, and I'm at the host stand, and I see that they have a birthday designation. And I'm like, hey, you know, welcome in. I see one of you is having a birthday today. And they both kind of stopped in their tracks.And I said, hey, hey. I didn't. You know, I don't mean to get, you know, too personal. Whatever. I just see it listed here, and they're like, well, my wife, his mother, she died 30 days ago, and today's her birthday. Oh, that's why we have to be here.Stephanie Hansen:Yeah, that's.Tim Niver:That's what we have to preserve, and that's what people should. Should still celebrate.Stephanie Hansen:Sorry.Tim Niver:Thanks.Stephanie Hansen:No, it's. It. It's interesting because I'm one of those weirdos that gets together with friends in January and does tarot card readings.Tim Niver:Oh, I love it.Stephanie Hansen:And my, you know, you can pick, like, career adventure. And I picked joy as my, like, category, and I've been feeling kind of joyless. And you really hit something on the head when you talked about joy, which is something I'm working on, but it's recent, so I'm not doing well at it yet. But it's hard that, you know, I really. I was working on a project that wrapped up at the end of the year, and I pushed myself so hard. By the time I got done, I Just was an empty, depleted cup. I had nothing left. And I had this trip planned, and I was gonna go on this trip, and I was gonna rest and read, and I was gonna get my joy back and re.Energize. And on that trip, all this thing, these things were happening at home, and I haven't been sleeping, and it's been just constant cortisol rushing.Tim Niver:Yeah.Stephanie Hansen:And I didn't get that joy in that way that I felt. And. And what my tarot cards said was exactly what you said, which is. It's not a huge wave. It's the moments within the wave. And you have to intentionally seek them out, look for them, create opportunities for them to happen.Tim Niver:Yeah.Stephanie Hansen:And for me, as a person who loves restaurants, it does happen a lot in restaurants.Tim Niver:Yeah. Yeah. You know, it's not a manufactured feeling, you know, either. When you come in here, there's a genuine desire to uphold whatever you're there to be doing in whatever form. You know, whether it's a funeral or, you know, an anniversary or a birth. You know, we want to be able. When you walk in the door, we want to be able to make sure we're taken care of. Wherever you are, be compassionate to that moment.And that's why memories are made in restaurants. It's where people get together, you hear other voices, and you don't have to listen to them. You know, it's a din. It kind of makes you feel comfortable, like there's an outside world that's not affecting you. And there's a lot of beauty in finding a place that gives you that sort of peace for a little while and visiting it.Stephanie Hansen:Oh, and I just. I think about Town Talk Diner, which was one of your original spots, and so many people still talk about that place and Nick Kosevich and you, and just this idea of what that place meant to so many people. And you've had a number of places like that because then you had Saint Dinette. And I'm trying to think of the. I'm trying. A total blank of your place.Tim Niver:Strip club up on the hill.Stephanie Hansen:Thank you.Tim Niver:Strip club. It's all good. It's a lot of years.Stephanie Hansen:It's a lot of years, like, so many of these places that have meant so much to people as we move forward, because we're really in it right now. We're sort of stuck. What would you like to see moving forward? And how can people listening to this podcast be supportive of restaurants in general if you're their spokesperson?Tim Niver:Yeah, if I was a spokesperson and. And I. And I kind of am sometimes, you know, I don't try not to speak for the whole industry at large, but I would just say, you know, mind, mind what you are spending on and what you aren't spending on and a business is doing the same. And I'm just looking for moments of unity between everybody that we can to kind of find some sort of momentum back into pushing towards joy. But for business folks right now, we understand we have a little bit of more time to consider that this might be happening. So to those business folks, I'd say consider your austerity. Now. What keeps you there for your community? What keeps you there for your employees? What keeps you there for the right reasons? But also, you know, folks, I know that they're in general acting so generously and putting emotion on things, but I would say, you know, to preserve that joy, make a reservation somewhere and go out and eat, do whatever you can.Tim Niver:It doesn't have to be a full blown meal. It could be a short visit. It could be go in and have a drink and hug the person you really like there. But I think you have to kind of get everybody working in the space that yes, there may be some time here for operators, but also for folks that are out there feeling a lot of different ways that there is a lot to be said for visiting and being out in your community and it's not a feelful place all the time. And restaurants and businesses, we need you to continue to visit. It's really that important. And that's all there is. You know, it's a business that's in service of others and without them it's hard to continue.Stephanie Hansen:And it feels so much better to, you know, after ruminating in my house for days. Then today I went to two coffee shops and I sat down with a friend who's turns out starting a business. She's an immigrant herself and scared and trying to figure out what the way forward is. Just spending time hearing her, hearing her concerns.Tim Niver:Yes.Stephanie Hansen:Introducing her to some new people that maybe she hadn't thought about that might be resources. Yes, I just.Tim Niver:Expanding your community and, and yeah, expanding your community and bringing people in, bringing people in, you know, and we have.Stephanie Hansen:So many young people like, I mean, we've been around the block. We're sage and oh no, the young.Tim Niver:The youngs are, are really strong here. You can see it in their dedication to their craft. You can see it in the dedication to their employees. You can see it in their dedication. In whatever way they were able to show solidarity during a day of Strike. It's. It's really insanely cool. Group of people were hoping for, rooting for desirous of their success.Tim Niver:I mean, that's what we want.Stephanie Hansen:We do, because we had the, you know, the Phil Roberts and we had our. Everyone's mentor, Tim McKee. But we have this new group of really committed and passionate folks, and it's nice to be able to share wisdom with them, but also to create and be absorbed in their energy of how they want to move this industry forward. It's pretty neat.Tim Niver:During these times. During these times. Well, you know, you. You said it. And I feel that this industry has been nothing but supportive, if not led the way in a lot of ways. I'm proud to be a part of it. I would like to do just what I do, but I understand that times are different and we all need to stand up and in the way that we need to stand up, but we do need to stand up and show ourselves for everyone. Yeah.Stephanie Hansen:If all you can muster is to go to a new business and have a cup of coffee, then do that. If you have the time or the capacity to be a protester, do that. Like there's nothing. Everyone showing up in different ways. I just want people to hear that you show up. And even if you didn't vote for who I voted for or you voted for someone and that wasn't what you thought you got, it's past that.Tim Niver:We're just humanity, man.Stephanie Hansen:This is.Tim Niver:This is humanity. This is treating each other appropriately.Stephanie Hansen:Yeah. That's it.Tim Niver:Like basic stuff. And then respecting our rights.Stephanie Hansen:Yeah. And agreed. Well, I think, Tim, I'm gonna wrap it up. I really. I love spending time with you today.Tim Niver:Thanks.Stephanie Hansen:Farther away from the restaurant now, so I don't get in as often, but.Tim Niver:You know, we're here. Just we're here anyway, you know, we're here.Stephanie Hansen:Yeah.Tim Niver:You feel us? You feel us?Stephanie Hansen:I do. And I really appreciate the leadership, also the respect that you have garnished in this community and the leadership that you provide for other restaurant tours and just.Tim Niver:Trying to earn it. I'll keep trying to earn it.Stephanie Hansen:Yeah, you do. Every day. And just the ability to be able to hear your story and to help people understand what it feels like on the ground as a small business person who's just trying to keep their people employed, their family fed, and are moving. Yeah, exactly. Thanks, Tim.Tim Niver:Yeah, my pleasure. Always.Stephanie Hansen:Okay, we'll talk to you soon.Tim Niver:Thank you.Stephanie Hansen:Okay, bye. Bye. Bye.Stephanie Hansen's @StephaniesDish 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

Hello, everybody. Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space, cookbook writers, people that are obsessed with food. And I'm really delighted today to speak with Tim Niver. He is the host of the Niver Niverland podcast and also a restaurateur in St. Paul, our fine capital city. He owns Mochis, also is a friend. And I was just noticing in my calendar, we recorded about a year ago today.Subscribe to Niver Niver Land on YoutubeListen to the PodcastVisit Mucci's ItalianTim Niver:Yeah, well, I know we recorded before. I don't remember the, the date, but I'm glad to, I'm glad to be back on. It's, it's, it's a good time to talk about things.Stephanie Hansen:Yeah. And we. I'm going to release this podcast on Friday, so it'll be timely. I moving it up in my schedule because we have been under extreme stress as restaurateurs and people in the hospitality industry basically for the last two months. But really increasingly in the last two weeks as ICE agents, 3,000 of them have started roaming the streets of Both Minneapolis and St. Paul and our surrounding suburbs and towns, asking people for papers, going into restaurants, stopping cars on the road, doing traffic enforcement type stops, going to people's homes, taking children as little as 2 and 5 years old. And unfortunately, these actions have resulted in the shooting of Renee Good also over the weekend on Saturday, the shooting of Alex Pretty. And it is so interesting.As this podcast was being released, a relief fund for Minnesota restaurants was launched by Stephanie March with support from The Minneapolis Foundation. You can give here:Stephanie Hansen:I was on the air live with my radio partner Stephanie March on Saturday morning when the second shooting happened, which technically is the third shooting because there was another one where someone was shot in the leg in their house, defending themselves with a shovel and a broom. What I just am so wanting people to hear from Minneapolis and St. Paul and Minnesota in general is that the actions that are happening here, A, are not legal, B, are not law enforcement, and C, are creating so much harm to a community that has been trying to recover for the last five years since the COVID pandemic. And I'm so. It's always restaurants. We're the canary in the coal mine. Right.Tim Niver:I'm, I'm listening. And it's hard to refute anything you said. Number one, there's a, restaurants are involved in particular in moments of social change, were involved in helping support, care for the community at large. As a product of them supporting and caring for us at large, it's a debt that we want to owe to the community. But there's a lot of pressure to act and, and it's not always an easy decision because we're business people in this. In this state, business feels insignificant altogether. And then to continue to participate appropriately on whatever way you can is, I think, ultimately where we all need to be. Whatever we can do, whatever you feel like you want to do, that should be enough for people.But there's a lot of expectation.Stephanie Hansen:It's fascinating, too, because when I say that restaurants are the canary in the coal mine, I feel like when these situations happen or civil unrest happens or starts to unfold, we see it in the restaurant community because it is communal spaces. But then we also lean on the restaurateurs and people to provide food and community. And there's so much expectation not only for you to, hey, run your business and serve me my pizza in a timely fashion, but can you also donate and feed my whole community and show up? And it's so interesting because you guys do. Yes, you do. You can.Tim Niver:We do it despite being able to.Stephanie Hansen:Because you are hospitalitarians in your heart. Like, yeah, that is why you stay in this business. It is a level of service and leadership.Tim Niver:Yeah, yeah, it's. I just think it's a matter of care, which is what we innately provide. And when there's moments where care is especially needed. You've seen this community react in full. The restaurant community and the community at large, like, we've all reacted in full. We've been there for each other. It's inspiring.Stephanie Hansen:It is inspiring. And it's ongoing.Tim Niver:Yeah, it's ongoing. It's an economic occupation as well. Completely affects and dampens any kind of feelings of joy. The. The way you might want to express yourself on a birthday feels different. The way you want to express yourself on an anniversary might feel different. Things that we celebrate, that we, as restaurateurs, try to preserve. Now we're changing our language to It's really nice to have you here. Even the things we say prompting, you know, it's. It's not. It's discompassionate, perhaps, to ask somebody how they're doing right now. So. So we're talking to each other in a whole new language based on how. How things feel. It's pervasive on all levels. But we have to persist, right? We have to, as a business, even though it feels insignificant in the moment, you have to persist. You have to do the things through an, you know, austerity or what have you to understand clearly what you're able to support and give. And then on the Inside, you have to make the decision about folks who need every single hour of work that they get per week to stay afloat. Many restaurants are the same way. And so, you know, this kind of doubles down on a time that is not normally busy. It's a huge multiplier effect.Stephanie Hansen:It's like 20 below in January and has been for about a week in the Twin Cities with another potential week ahead.Tim Niver:Right. And, you know, it does keep people in the suburbs. That interaction between the inner parts of the city, it becomes a more of a bubble. So, you know, and understanding security. It's true. Like, I get it. You know, these are all real things. Overall, it's a big pill to swallow.Stephanie Hansen:And the weight is getting really heavy. The reason I think you're uniquely qualified to speak to me today is I want people to know that in 2025, you were the James Beard semifinalist for outstanding hospitality, and you are known in our community for providing great food, great service, but your whole being and your whole approach to care and hospitality within the confines of our restaurant's four walls is what you've really done your entire career. And you've mentioned that that looks like it's changed. It has to change. It has to be modernized in light of the times and the moments that we find ourselves in.Tim Niver:Yeah, yeah, yeah. You know, we began to lean more, lead more with compassion after George Floyd and Covid, trying to understand, you know, there's also a lot of strengthened worker rights. A lot of things have been changing over the years, and in good fashion. But also, I guess the thing that we. We try to do is just stay with it. We've been through some of these similar feelings before. They're triggering.Stephanie Hansen:And thank you for saying that, because I. I do think that is a uniquely Minnesota thing in that five years ago, when the George Floyd murder happened, and, well, the lockdowns were first, and then the George Floyd murder. Like, when I hear a helicopter, I feel very anxious. I feel like a trauma of what is happening. I'm heightened. I'm scared. I'm looking around. I'm wondering if there's some breaking news.It's hard to describe that to people who haven't lived under that complete fear of what's next.Tim Niver:Yeah. And in many parts of the world, they live like that every day.Stephanie Hansen:And also true. Yeah. And. Oh, gosh.Tim Niver:But we certainly do gain a perspective that nobody else could have. It also provided ample levels of or already set types of organizations in times of need. People had done this before.Stephanie Hansen:Yeah. And it mobilized quick. How Fast people.Tim Niver:Well, you know, we're trying to. We're all trying to protect somebody here. We're all trying to protect somebody. So I really feel like having had experience like that, you have a new generation of restaurateurs and thinkers like Rectangle Pizza. They lead with love, but they'll fight for it. Just such heart and fearlessness. That's. That's fearlessness.I don't contain that. I don't contain that. Thank God they do. Thank God they do.Stephanie Hansen:Yeah.Tim Niver:And they're thrust into it too, like being where they are.Stephanie Hansen:To give some context, Wrecktangle Pizza put out a mutual aid fund and I think they raised at last count, over a hundred thousand dollars of. Oh, over two.Tim Niver:I believe it's over two through selling.Stephanie Hansen:Pizzas and collecting donations. And that money is going back into their communities. And we've seen a lot of that. These mutual aid funds that people have just started on their own.Tim Niver:Then they were visited the next, the following day after they did that by Ice2, perhaps recognizing that they were part of some resistance by helping take care of people and, you know, it just. How is that imaginable?Stephanie Hansen:What do you. I. It's hard to describe the. It's hard to describe the impact that the diverse population and immigrant population has had on the restaurant business as a whole. I think some people believe that everyone who works in a restaurant that is a black or a brown person is somehow an illegal person. And it's ignorant and I'm not sure people fully know, but there is this sort of idea too, like, well, these owners. These owners are employing these people without papers and we're just getting the bad guys. Can.You've been in this industry a long time. This industry is made up of a lot of people.Tim Niver:Yeah. You know, honestly, you hire somebody, you have to do the paperwork. That's the only way they can get paid. And I am not an ID expert. I do not run this through some sort of machine that tells me exactly where the documents are. We've. We've been very, very fortunate just for a matter of retention that we've done so little hiring. It made moochies in particular, but in general that, you know, it's just part of the first day packet, but you have to take care of it.Tim Niver:It's. It's immensely important to the infrastructure of a business to be organized in such a way and still mistakes can be made. But for me in particular, it's never a question. It's like, you have to have this to work. It's so easy. Either you do or you don't.And when you pay someone and give them a paycheck, there is an employment tax that's attached to that paycheck.Yeah. Oh, yeah. Their own. And then we match. Yeah, we. No, nobody gets around that. There's no way for them not to pay taxes unless somebody's doing something illegal. But everybody's got to do the same paperwork.They get the same i9 w4 and w2 at the end of the year. You know, it's all stated. That doesn't make somebody legal either. But in terms of when you hire somebody, you go through and you. You do what you can to do everything right. And hopefully they stay for a long time, whoever they are. Yeah, but we are made up of the community at large. Any city is going to be made up of a cast of characters and we certainly don't want them to be the same character over and over.The diversity speaks loudly to the depth of the culture that you exist in. So we benefit.Stephanie Hansen:It's also when we look at the diversity of the food culture that's offered in the Twin Cities. I mean, you're making Italian food.Tim Niver:Italian American. Yeah, yeah.Stephanie Hansen:Someone else is making Somali food, Ethiopian food, Vietnamese food. The irony is we have all these diverse cultures all coming together over this common tradition of breaking bread, of communally spending time in community together at our tables.Tim Niver:Yes.Stephanie Hansen:And it just saddens me that this is, this schism that is going to happen. It happens in restaurants first and then we're going to be the last ones to be able to pick up the pieces when all these creeps leave. And all of this is, you know, the bad guys and the murderers and the rapists and whatever excuse you want to use for this complete brutality that's happening to our community, then the restaurateurs will again pick it up. Food costs will probably increase. I would imagine none of these things that are happening are inexpensive. We have a somewhat broken food system nationally. You know, when you think about.Tim Niver:It's a rough year of tariffs. It was a rough year. Understanding the more in price increases, insurance costs, health care costs, whatever you're involved with, you know, I'm. My little business. You would be so shocked to know what we pay for insurance a year.Stephanie Hansen:Yeah, I just wrote my thousand dollar check for the month. Yeah, I'm a freelance person. No support.Tim Niver:A lot of money.Stephanie Hansen:Yeah, it is.Tim Niver:And those things have been ongoing. And then this obviously again is, like I said, a multiplying factor.Stephanie Hansen:So how do you keep. I mean, we've painted a Pretty gloomy picture. So how do you keep waking up every day and coming into your restaurant and finding joy? Because I think a couple of months in and two weeks of really acute persecution here, people are feeling really beleaguered.Tim Niver:Yeah, Weighted, I guess what I'd say. And I. And I haven't necessarily found it totally in myself, but we talk about preserving joy and pieces of it. You shouldn't think of joy being some all encompassing kind of a thing that just washes over you completely. You really have to parse it out and be deliberate with how you preserve your joy. Right now, that may be in a restaurant, I think I'm just starting to get my feet kind of how I feel personally. But the last few days kind of forced myself into tons of conversation. Even though that doesn't always feel comfortable.I feel like staying at home. So I think that conversation, there's. Maybe you're commiserating or whatever, but there is a unity when you don't hold up, when you don't sacrifice joy because of it feels wrong. In this time, I do believe, you know, my message to anybody would be is, and I am intent on this is just where you see joy, like stop and engage with it and. Or force it and make sure that you're trying anyway. Get out, go where you want to go. It doesn't have to be Moochie's. It doesn't.That that's not it, you know, but that. That's part of it too, you know, hey, we're giving a lot of money. Other, not just restaurants, people are giving a lot of money and resource to. To feeding people or staying safe or doing what they need to do right now. I mean, I understand dining out may not be your priority, but preserving a little bit of joy, if you could consider that. I think, I think there's a little tiny pot of gold. Right.Stephanie Hansen:I thought I would start out this year talking about, like, food trends, because I love to talk about food trends. It's like one of my favorite things to talk about. But, you know, that feels a little like we're not doing that today. How are your colleagues feeling? Like you have a unique ability because you have people on your podcast. You are behind the scenes in the hospitality business. How are your colleagues doing?Tim Niver:Beleaguered. Beleaguered. Same boat. You know, the tides are out. It's not in saying that is unattractive. You know, I get it. Like saying. Saying that things are hard is kind of an unattractive thing or unhospitable thing.But we're all feeling it. It's. It's kind of hard. Anyway, I'm empathic, so, like, I'm just, like, sponging energy, and I. It's. It's really hard to, like, you know, continue to hear it.Stephanie Hansen:Yeah. I. I also think something that has come to me over the years of working in this business is we think about artists and musicians as these very creative beings. Right. And their art is their song or their poem or their story. And what I have learned in this business is that my fellow hospitalitarity people are also artists. It is the food that they are putting on the plate. It is the care with which they are putting there.It is the farmer who's growing his heirloom seed to get that tomato to bring to you to make that perfect. Yeah. Salad. And artists as a class tend to be fairly sensitive people. They have a lot of empathy, a lot of emotional capacity, and it is just crushing sometimes. Similar happening. Yeah.Tim Niver:Yeah. You know, going back just a bit toward the last piece about Joy, a story. I got reminded of something after I said my bit last week. Earlier last week, like, Tuesday, before anything happened with Alex Preddy, I was at the door. A father and son walked in the door, and I'm at the host stand, and I see that they have a birthday designation. And I'm like, hey, you know, welcome in. I see one of you is having a birthday today. And they both kind of stopped in their tracks.And I said, hey, hey. I didn't. You know, I don't mean to get, you know, too personal. Whatever. I just see it listed here, and they're like, well, my wife, his mother, she died 30 days ago, and today's her birthday. Oh, that's why we have to be here.Stephanie Hansen:Yeah, that's.Tim Niver:That's what we have to preserve, and that's what people should. Should still celebrate.Stephanie Hansen:Sorry.Tim Niver:Thanks.Stephanie Hansen:No, it's. It. It's interesting because I'm one of those weirdos that gets together with friends in January and does tarot card readings.Tim Niver:Oh, I love it.Stephanie Hansen:And my, you know, you can pick, like, career adventure. And I picked joy as my, like, category, and I've been feeling kind of joyless. And you really hit something on the head when you talked about joy, which is something I'm working on, but it's recent, so I'm not doing well at it yet. But it's hard that, you know, I really. I was working on a project that wrapped up at the end of the year, and I pushed myself so hard. By the time I got done, I Just was an empty, depleted cup. I had nothing left. And I had this trip planned, and I was gonna go on this trip, and I was gonna rest and read, and I was gonna get my joy back and re.Energize. And on that trip, all this thing, these things were happening at home, and I haven't been sleeping, and it's been just constant cortisol rushing.Tim Niver:Yeah.Stephanie Hansen:And I didn't get that joy in that way that I felt. And. And what my tarot cards said was exactly what you said, which is. It's not a huge wave. It's the moments within the wave. And you have to intentionally seek them out, look for them, create opportunities for them to happen.Tim Niver:Yeah.Stephanie Hansen:And for me, as a person who loves restaurants, it does happen a lot in restaurants.Tim Niver:Yeah. Yeah. You know, it's not a manufactured feeling, you know, either. When you come in here, there's a genuine desire to uphold whatever you're there to be doing in whatever form. You know, whether it's a funeral or, you know, an anniversary or a birth. You know, we want to be able. When you walk in the door, we want to be able to make sure we're taken care of. Wherever you are, be compassionate to that moment.And that's why memories are made in restaurants. It's where people get together, you hear other voices, and you don't have to listen to them. You know, it's a din. It kind of makes you feel comfortable, like there's an outside world that's not affecting you. And there's a lot of beauty in finding a place that gives you that sort of peace for a little while and visiting it.Stephanie Hansen:Oh, and I just. I think about Town Talk Diner, which was one of your original spots, and so many people still talk about that place and Nick Kosevich and you, and just this idea of what that place meant to so many people. And you've had a number of places like that because then you had Saint Dinette. And I'm trying to think of the. I'm trying. A total blank of your place.Tim Niver:Strip club up on the hill.Stephanie Hansen:Thank you.Tim Niver:Strip club. It's all good. It's a lot of years.Stephanie Hansen:It's a lot of years, like, so many of these places that have meant so much to people as we move forward, because we're really in it right now. We're sort of stuck. What would you like to see moving forward? And how can people listening to this podcast be supportive of restaurants in general if you're their spokesperson?Tim Niver:Yeah, if I was a spokesperson and. And I. And I kind of am sometimes, you know, I don't try not to speak for the whole industry at large, but I would just say, you know, mind, mind what you are spending on and what you aren't spending on and a business is doing the same. And I'm just looking for moments of unity between everybody that we can to kind of find some sort of momentum back into pushing towards joy. But for business folks right now, we understand we have a little bit of more time to consider that this might be happening. So to those business folks, I'd say consider your austerity. Now. What keeps you there for your community? What keeps you there for your employees? What keeps you there for the right reasons? But also, you know, folks, I know that they're in general acting so generously and putting emotion on things, but I would say, you know, to preserve that joy, make a reservation somewhere and go out and eat, do whatever you can.Tim Niver:It doesn't have to be a full blown meal. It could be a short visit. It could be go in and have a drink and hug the person you really like there. But I think you have to kind of get everybody working in the space that yes, there may be some time here for operators, but also for folks that are out there feeling a lot of different ways that there is a lot to be said for visiting and being out in your community and it's not a feelful place all the time. And restaurants and businesses, we need you to continue to visit. It's really that important. And that's all there is. You know, it's a business that's in service of others and without them it's hard to continue.Stephanie Hansen:And it feels so much better to, you know, after ruminating in my house for days. Then today I went to two coffee shops and I sat down with a friend who's turns out starting a business. She's an immigrant herself and scared and trying to figure out what the way forward is. Just spending time hearing her, hearing her concerns.Tim Niver:Yes.Stephanie Hansen:Introducing her to some new people that maybe she hadn't thought about that might be resources. Yes, I just.Tim Niver:Expanding your community and, and yeah, expanding your community and bringing people in, bringing people in, you know, and we have.Stephanie Hansen:So many young people like, I mean, we've been around the block. We're sage and oh no, the young.Tim Niver:The youngs are, are really strong here. You can see it in their dedication to their craft. You can see it in the dedication to their employees. You can see it in their dedication. In whatever way they were able to show solidarity during a day of Strike. It's. It's really insanely cool. Group of people were hoping for, rooting for desirous of their success.Tim Niver:I mean, that's what we want.Stephanie Hansen:We do, because we had the, you know, the Phil Roberts and we had our. Everyone's mentor, Tim McKee. But we have this new group of really committed and passionate folks, and it's nice to be able to share wisdom with them, but also to create and be absorbed in their energy of how they want to move this industry forward. It's pretty neat.Tim Niver:During these times. During these times. Well, you know, you. You said it. And I feel that this industry has been nothing but supportive, if not led the way in a lot of ways. I'm proud to be a part of it. I would like to do just what I do, but I understand that times are different and we all need to stand up and in the way that we need to stand up, but we do need to stand up and show ourselves for everyone. Yeah.Stephanie Hansen:If all you can muster is to go to a new business and have a cup of coffee, then do that. If you have the time or the capacity to be a protester, do that. Like there's nothing. Everyone showing up in different ways. I just want people to hear that you show up. And even if you didn't vote for who I voted for or you voted for someone and that wasn't what you thought you got, it's past that.Tim Niver:We're just humanity, man.Stephanie Hansen:This is.Tim Niver:This is humanity. This is treating each other appropriately.Stephanie Hansen:Yeah. That's it.Tim Niver:Like basic stuff. And then respecting our rights.Stephanie Hansen:Yeah. And agreed. Well, I think, Tim, I'm gonna wrap it up. I really. I love spending time with you today.Tim Niver:Thanks.Stephanie Hansen:Farther away from the restaurant now, so I don't get in as often, but.Tim Niver:You know, we're here. Just we're here anyway, you know, we're here.Stephanie Hansen:Yeah.Tim Niver:You feel us? You feel us?Stephanie Hansen:I do. And I really appreciate the leadership, also the respect that you have garnished in this community and the leadership that you provide for other restaurant tours and just.Tim Niver:Trying to earn it. I'll keep trying to earn it.Stephanie Hansen:Yeah, you do. Every day. And just the ability to be able to hear your story and to help people understand what it feels like on the ground as a small business person who's just trying to keep their people employed, their family fed, and are moving. Yeah, exactly. Thanks, Tim.Tim Niver:Yeah, my pleasure. Always.Stephanie Hansen:Okay, we'll talk to you soon.Tim Niver:Thank you.Stephanie Hansen:Okay, bye. Bye. Bye.Stephanie Hansen's @StephaniesDish 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

Carina has fellow designer Lori Whitlock on to talk about Japan and design! Learn how both of us started our businesses! You can watch the entire episode at youtube.com/carinagardner. Get Carina's new bookThe Intentional Design Year here: Paperback: https://amzn.to/43XTRLGHardback: https://amzn.to/4isrefmPrompt Journal Paperback: https://amzn.to/4osha7JPrompt Journal Hardback: https://amzn.to/4rvrG0uLinks to help new designers:What's New: https://www.carinagardner.comDesign Bootcamp: http://www.carinagardnercourses.com/designbootcampUniversity of Arts & Design: http://uad.educationGet my free gift to you here: https://www.designsuitecourses.com/intentional

Ready to quit your 9–5 and become a full-time social media manager in 2026? This is your roadmap.In this episode, I'm giving you a full 12-month plan to go from beginner (or part-time side hustler) to booked-out and thriving in your SMM business.You'll learn exactly what to do in each quarter — from landing your first client without an Instagram following, to building a portfolio that converts, to finally setting income goals that make quitting your job realistic.We're not guessing. We're building. Month by month, phase by phase.Let's go full-time—together.Inside this episode:✔️ Why 2026 is the best time to go full-time✔️ The biggest mistake new social media managers make✔️ How to land your first 3–5 clients without a following✔️ Pricing, packaging, and portfolio tips✔️ When to build a website and brand shoot (not at the start!)✔️ How to reverse-engineer your income and make quitting realisticWatch or listen now to get the full plan and start strong this year.xx Ellen

The Ringer's Bill Simmons opens up a mini-mailbag to answer questions from the listeners before talking about his NBA All-Star picks (1:51). Then, Kon Knueppel joins to catch up on life as a rookie in the NBA, discuss his toughest matchups, and much more! (52:54) Host: Bill Simmons Guest: Kon Knueppel Producers: Chia Hao Tat and Eduardo Ocampo This episode is presented by State Farm®. Dishing the assists you need off the court. State Farm® with the Assist. The Ringer is committed to responsible gaming. Please visit⁠⁠⁠ www.rg-help.com⁠⁠⁠ to learn more about the resources and helplines available. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Motivation is flaky. Discipline and habits are what actually get you paid. In this episode, I'm breaking down the boring, repeatable daily habits that help you act like a $100K-a-year social media manager before the money shows up. Because six-figure businesses aren't built on vibes. They're built on systems, ownership, and habits that signal: this is a real company.If you want to grow faster, more sustainably, and without burning out, it starts by treating your own business like a client, not an afterthought.We're covering:

Transparent, juicy, and zero gatekeeping—today I'm breaking down exactly how I made $270,000 NZD in 2025 across my digital products, brand sponsorships, client work, and more. But here's the twist: I made the same amount as last year… working way less and loving my business more than ever.This isn't just a numbers episode—it's the real story behind the pivots, risks, burnout, boundaries, and breakthroughs that shaped my most aligned (and surprising!) business year yet.If you're a freelancer, service provider, or digital creator wanting to build a freedom-first business without sacrificing income—this episode is your permission slip AND your game plan. Let's get into the data, the decisions, and the energetic shifts that changed everything.⏰ TIMESTAMPS
0:00 — Welcome to the 2025 Income Report1:28 — Total Income Breakdown (What I Made & From Where)2:55 — Digital Product Revenue Breakdown4:30 — Quarter 1: Burnout, Reset & Big Decisions10:20 — Quarter 2: Buying Out YouTube, New Coach & Engagement Bubble13:12 — Sponsor: How I Use Rella to Run My Business14:15 — Quarter 3: Brand Collabs, Mastermind Creation & Summit Results18:10 — Quarter 4: Momentum, Compounding Revenue & Consistency23:20 — Mackenzie Studios: Second Business25:45 — Final Reflections, CEO Lessons & 2026 Energy

If you want to go viral in 2026, you need to stop creating carousels like it's 2021. That basic Canva infographic? Not cutting it.Instead, you need bold, opinionated, story-led content that cuts through the scroll and converts eyeballs into followers, buyers, and fans.In this episode, I'm breaking down the 3 viral carousel types dominating my feed, my metrics, and my business right now—with real examples, the psychology behind why they work, and how you can start posting them today.Whether you're building a personal brand or scaling a service-based biz, this is your go-to strategy guide for carousels that actually move the needle in 2026.

KSL Sports BYU Insider Mitch Harper dished out some BYU football awards for the 2025 season. He presented awards for best player, best moment, top newcomer, best position group, most improved player, and more. BYU football went 11-2 as they prepare for the Pop-Tarts Bowl against Georgia Tech. Speaking of Georgia Tech, you'll hear Mitch's conversation with Jackson Caudell of Georgia Tech on SI to get a breakdown of the Georgia Tech Yellow Jackets. On the basketball front, No. 10 BYU welcomes former WCC foe Pacific to the Marriott Center for another non-conference matchup before the Christmas break. Subscribe to the Cougar Tracks Podcast to stay up-to-date with all the daily episodes. Cougar Tracks is on YouTube and X every weekday at Noon (MT), and KSL NewsRadio at 6:30 p.m. (MT). Apple: https://podcasts.apple.com/us/podcast/cougar-tracks/id1146971609 YouTube Podcast: https://kslsports.com/category/podcast_results/?sid=2035&n=Cougar%20Tracks Spotify: https://open.spotify.com/show/2NCF1KecDsE2rB1zMuHhUh Download the KSL Sports app Google: https://play.google.com/store/apps/details?id=com.bonneville.kslsports&hl=en_US  iOS: https://apps.apple.com/us/app/ksl-sports/id143593 Mitch Harper is a BYU Insider for KSLsports.com and hosts the Cougar Tracks Podcast daily on KSL Sports YouTube and KSL NewsRadio (SUBSCRIBE). Harper also co-hosts Cougar Sports Saturday (12–3 p.m.) on KSL NewsRadio. Follow Mitch’s coverage of BYU athletics in the Big 12 Conference on X (formerly Twitter) and Instagram: @Mitch_Harper. Want more coverage of BYU sports? Take us with you wherever you go. Download the new and improved KSL Sports app from Utah’s sports leader. Allows you to stream live radio and video, keeping you up-to-date on all your favorite teams.

TRIGGER/CONTENT WARNING: weight, weight lossDina dishes with fellow Registered Dietitian Natalya Barash. Learn about Natalya's academic and professional journey and how she uses a compassionate, client-centered approach to support her clients on their health and wellness journeys.Learn more about Natalya at:http://www.nutritionwithnatalya.com/https://www.instagram.com/nutritionwithnatalya/https://www.facebook.com/p/Nutrition-with-Natalya-61574049354580/https://www.tiktok.com/@nutritionwithnatalya----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/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/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.

If you want a masterclass in modern marketing... stop looking at other creators and start looking at Kim Kardashian and Ryan Murphy.All Is Fair just had the biggest debut on Hulu ever, and whether you love the show or hate it... the marketing is undeniable. Today I'm breaking down the 5 strategies behind their viral success – and how YOU can use them to scale your content, your creative business, and your next launch.This episode is basically a crossover of my two lives: my past career as a TV writer, and my current one as a marketer. And trust me... these lessons are gold.We're talking:✨ Polarization as a strategy (yes, you WANT some people to hate your content)✨ Why BTS content is your secret connection builder✨ The “weekly rollout machine” that keeps viewers coming back✨ The power of collaboration + star stacking✨ How Ryan Murphy's signature style can inspire YOUR brand identityIf you want to treat your business like a Hollywood blockbuster in 2025 and beyond... this one's for you.xxEllen

On this week's Hot Sheet Show, J.J. Cooper, Geoff Pontes and Josh Norris dissect the new Yankees Top 10 prospects list for 2026, including a name knocking on the door for the top spot and the status of Spencer Jones.We also take a look at Arizona Fall League standouts and a big problem facing the winter league.We stream the Hot Sheet Show every Monday at 3:30 p.m. ET on YouTube.Time Stamps(0:00) BA's Cyber Monday Sale Ends TONIGHT—Last chance to save 40% (1:15) George Lombard Jr. tops our Yankees top 10 (6:00) The rise of Dax Kilby (11:30) Where does Spencer Jones rank? (17:05) How do Spencer Jones and Jasson Dominguez factor in the OF? (19:30) Could Jones continue to improve? (21:30) Dishing on the Arizona Fall LeagueOur Sponsors:* Check out Progressive: https://www.progressive.com* Check out Uncommon Goods: https://uncommongoods.com/ba2022Support this podcast at — https://redcircle.com/baseball-america/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Are you scared AI is going to replace you as a service provider? I get it—but here's the truth: AI isn't your competition, it's your co-creator. In this episode, I'm breaking down exactly how I use AI in my business (without losing my human touch), how it's helped me grow faster, create better content, and work fewer hours.We're ditching the fear-mongering and talking real strategies for service providers, social media managers, and content creators to thrive in the age of AI.Plus, you'll get a behind-the-scenes look at how I've integrated AI into my content workflows, trained my own custom GPTs, and how YOU can do the same—starting today.

Russillo is joined by Ron Chernow to dive deep into his new book, ‘Mark Twain'. Plus, they discuss why Twain's life made for an interesting story, his struggles throughout his life, and even touch on other historical figures like Alexander Hamilton. Check us out on YouTube for exclusive clips, livestreams, and more at https://www.youtube.com/@RyenRussilloPodcast. The Ringer is committed to responsible gaming. Please visit www.rg-help.com to learn more about the resources and helplines available. Host: Ryen Russillo Guest: Ron Chernow Producers: Steve Ceruti, Kyle Crichton, Mike Wargon, and Jonathan Frias This episode is presented by State Farm®. Dishing the assists you need off the court. State Farm® with the Assist. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The Ringer's Bill Simmons is joined by Van Lathan Jr. to talk about Joseph Kosinski's ‘F1' film, starring Brad Pitt and Damson Idris (2:16), before discussing Pitt's acting career. Then, Charles Holmes joins the pod to try to convince Bill to watch James Gunn's ‘Superman' (59:01). Host: Bill Simmons Guests: Van Lathan Jr. and Charles Holmes Producers: Chia Hao Tat and Eduardo Ocampo This episode is presented by State Farm®. Dishing the assists you need off the court. State Farm® with the Assist. The Ringer is committed to responsible gaming. Please visit⁠ www.rg-help.com⁠ to learn more about the resources and helplines available. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The Ringer's Bill Simmons is joined by Ryen Russillo to discuss the upcoming NBA free agency, plus some big deals that already came from the Rockets and Timberwolves (2:07). Then, they talk about their favorite free agents, Yang Hansen, and the Collin Sexton trade (35:33). Finally, they talk about the possibility of a LeBron trade, the Pelicans' mess, and the most desperate teams (49:44). Host: Bill Simmons Guest: Ryen Russillo Producers: Chia Hao Tat and Eduardo Ocampo This episode is presented by State Farm®. Dishing the assists you need off the court. State Farm® with the Assist. The Ringer is committed to responsible gaming. Please visit⁠ www.rg-help.com⁠ to learn more about the resources and helplines available. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The Ringer's Bill Simmons is joined by Joe House and J. Kyle Mann live after the first round of the 2025 NBA draft to break down the lottery picks and draft-night moves (3:05). Host: Bill Simmons Guests: Joe House and J. Kyle Mann Producers: Chia Hao Tat and Eduardo Ocampo This episode is presented by State Farm®. Dishing the assists you need off the court. State Farm® with the Assist. Get started today at HubSpot.com/AI The Ringer is committed to responsible gaming. Please visit⁠ www.rg-help.com⁠ to learn more about the resources and helplines available. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The Ringer's Bill Simmons is joined by Chris Mannix to discuss the Celtics trading away Jrue Holiday and Kristaps Porzingis early in the offseason (0:00). Then, they talk about the Atlanta Hawks' future, Achilles injuries, and the Kevin Durant trade (0:00). Finally, they discuss Sam Presti, Jake Paul vs. Julio César Chávez Jr., and more (0:00). Host: Bill Simmons Guest: Chris Mannix Producers: Chia Hao Tat and Eduardo Ocampo This episode is presented by State Farm®. Dishing the assists you need off the court. State Farm® with the Assist. Get anything delivered on Uber Eats. www.ubereats.com The Ringer is committed to responsible gaming. Please visit⁠ www.rg-help.com⁠ to learn more about the resources and helplines available. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The Ringer's Bill Simmons is joined by Ryen Russillo and Zach Lowe to react to the Thunder winning the 2025 NBA championship, and Tyrese Haliburton's injury (2:35). Then, they talk about the Eastern Conference next season and possible trades around the league before discussing SGA's incredible season (28:33). Finally, Bill and Ryen break down the Kevin Durant trade, discuss the NBA draft, and much more (01:04:41). Host: Bill Simmons Guests: Zach Lowe and Ryen Russillo Producers: Chia Hao Tat and Eduardo Ocampo This episode is presented by State Farm®. Dishing the assists you need off the court. State Farm® with the Assist. Play for an ULTRA today, available on Doordash! ENJOY RESPONSIBLY© 2025 ANHEUSER-BUSCH, MICHELOB ULTRA® LIGHT BEER, ST. LOUIS, MO. The Ringer is committed to responsible gaming. Please visit⁠ www.rg-help.com⁠ to learn more about the resources and helplines available. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The Ringer's Bill Simmons is joined by Zach Lowe and Rob Mahoney to react to the Pacers pushing OKC to a Game 7 in the NBA Finals (2:01). Then, they preview Game 7 and discuss what the Thunder needs to do to win the championship before looking back at previous Game 7 Finals (23:31). Finally, they catch up on the Buss family selling the majority of their stake in the Lakers, the Kevin Durant trade rumors, and much more (56:22). Host: Bill Simmons Guests: Zach Lowe and Rob Mahoney Producers: Chia Hao Tat and Eduardo Ocampo This episode is presented by State Farm®. Dishing the assists you need off the court. State Farm® with the Assist. Get started today at HubSpot.com/AI The Ringer is committed to responsible gaming. Please visit⁠ www.rg-help.com⁠ to learn more about the resources and helplines available. Learn more about your ad choices. Visit podcastchoices.com/adchoices