Podcasts about Eastern Market

This week, in episode 251, we meet Dan Carmody, who has gained an unusual perspective on what it takes to build a business in the United States. Dan has started and built his own businesses. He's run community development organizations that have worked to support the growth of other local businesses. And until January, he was CEO of the Eastern Market in Detroit, which is one of the last great public markets in the country and has seen a remarkable number of businesses start, thrive, and even go national. On top of that, he's also traveled to other countries to see how they support small enterprises. His conclusion? We're doing it wrong. This may seem jarring given the story we like to tell ourselves about the American Dream, but as Dan explains, there are some things we could learn from other countries.

Hosts Adolph Mongo, Allan Lengel, and Jim Nardone talk with attorney Todd Perkins about his bid to become Detroit's next mayor.Perkins spoke Saturday at Thomas Magee's bar in Eastern Market about a range of topics, including policing, crime, development, mental health issues, reparations, and the field of mayoral candidates—among them Detroit City Council President Mary Sheffield, whom he has criticized for her comments regarding her role on the board of the Detroit Riverfront Conservancy.

On today's show (more show notes to come): 00:00 - Where we've been, talking Mackinac, Movement, Pride, and Grand Prix 07:03 - Former U of Michigan President Santa Ono Gets Rejected For University of Florida Job 10:20 - New NoMad Hotel In Downtown Detroit (Plus a prediction!) 13:36 - Eastern Market Shed Rebuild Plans 16:23 - A Daily Detroit Pollapalooza talking about approval ratings, the mayor's race, schools - and a feeling of lost culture Follow Daily Detroit on Apple Podcasts: https://podcasts.apple.com/us/podcast/daily-detroit/id1220563942  Or sign up for our newsletter: https://www.dailydetroit.com/newsletter/  

Chelsea has an appearance in Roseville this weekend...plus it's Flower Day in Eastern Market!

200 small businesses, 12,000 attendees at "All Things Detroit" event at the Eastern Market, food trucks at the NFL Draft, Ask Jennyfer, LLC defines hustle in the new economy!Among other services at Ask Jennyfer, Jennyfer Crawford-Williams conceptualizes, manages and executes the successful small business showcase All Things Detroit, which draws as many as 12,000 attendees and connects them to more than 200 small businesses. Her signature, independently-organized event is held each fall and spring. Marketing and event planning services specializing in Detroit small businesses clients. It is hard to define everything Jennyfer does, but she has a storefront in Corktown, and many other business activities, just listen to the interview! 

April 25, 2024 ~ Detroit City Distillery is expanding in Eastern Market for events and production. Alyssa Young, Director of Operations for Detroit City Distillery, joins Kevin to discuss their expansion.

Starting just past midnight, imports from Canada and Mexico are now taxed at 25%. Some business owners at Eastern Market aren't too concerned. WWJ's Jonathan Carlson and Jackie Paige have your Tuesday morning news. (Photo by Bill Pugliano/Getty Images)

It's all about Michigan beer on this episode of Behind the Mitten, with guests both old and new joining us to talk about what's happening at our breweries and beyond. We start off interviewing one of the most exciting and prolific women in the Michigan craft beer scene, the always interesting Annette May. She holds many titles, but she might be most proud of having achieved certified Advanced Cicerone status, a pretty cool thing and not easy to do. She is also an instructor at Schoolcraft College in their brewing program, and one of the founding members of the women's craft beverage collective Fermenta, which is a 501 (c)(3) non-profit trade group initiated by women, committed to education, networking, diversity, and empowerment within the fermented beverage and food industries. She and her husband Mike Bardallis are working towards opening their own brewery, Full Measure Brewing Company, in Detroit's Eastern Market soon.One of our regular guests, David "Rings" Ringler stops by to catch us up on what is happening at his two German-inspired breweries located in West Michigan. Cedar Springs Brewing Company is where you'll find two sides to both the food and beer menus, both American and German. Indulge in traditional dishes like jagerschnitzel and spatzle, or pub-favorites like house-smoked pulled pork. You'll find the same beers here that you'll see at Kusterer Brauhaus on the West Side of Grand Rapids. Here, you'll find a tradtional German beer hall, with snacks and soccer to enjoy. We love his traditional style beers, including the always lovely Marzen. Now my mouth is watering.Pigeon Hill Brewing Company in Muskegon just celebrated their ten year anniversary in 2024, and co-owner Michael Brower stops by to share some of their recent developments. The brewery now has two locations you can visit, the Brewer's Lounge taproom located on 4th Street right downtown, and the new Socibowl by Pigeon Hill. Socibowl is an entertainment complex right downtown that features duckpin bowling, darts, pinball, oversized yard games, food, and of course, plenty of great craft beer. Michael shares some new and old favorite beers from Pigeon Hill, which you can find in distribution throughout the state.We are always excited when we get to meet new friends, and the owners of Elder Piper Beer and Cider did not disappoint. Trace and Eeva Redmond opened their Petoskey brewery in 2023, and were quickly named a "brewery to watch" by a national publication. The Redmonds bring years of top-level brewing experience with them, both here in Michigan and nationwide. When it came time to open their very own brewery, they decided to head back to Eeva's hometown, where they have been met with open arms. The Redmond's picked their Beach Grass Helles Lager as our selection for BEER OF THE WEEK this show.

February 19, 2025 ~ The Gilbert Family Foundation and Eastern Market Partnership announced a $1.5 million investment to support the “Authentic Eastern Market” campaign. Katy Trudeau, President & CEO of Eastern Market, and Linda Nosegbe, Gilbert Family Foundation Director of Economic Mobility, joins Kevin to tell us about the investment.

What are some essential steps for leaders to take when developing a strong company culture and ensuring effective team dynamics?We're thrilled to bring you the latest episode of "Empowering Entrepreneurs," where we hear about the inspiring journey of Scott Fleszar, a seasoned leader in the B2B Vertical SaaS sector and a senior adviser for SafeSend.**Choosing the Right Path:**Scott shares his decision-making process for attending Eastern Michigan University, influenced by proximity, affordability, and a strong encouragement from his family.**Global Experience:**Hear about Scott's international assignment in Switzerland with Thomson Reuters and how his family adapted to the new cultural environment. Discover the impacts of this experience on both his career and his family, including his daughter's success in securing a job in investment banking.**Corporate to Start-Up Dynamics:**Scott contrasts his experiences in large corporations versus small companies, emphasizing how he leveraged the structures and strategies from his time at Thomson Reuters to drive growth at SafeSend.**Real-World Job Insights:**Reflecting on his formative job experiences and the importance of practical, real-world jobs over fancy internships, Scott discusses the value of developing people skills and resilience.**Growth Strategies for Businesses:**Scott shares actionable strategies for business growth, including:- Investing in potential and mentorship- Establishing guardrails for controlled risk-taking- Creating a culture of psychological safety- Encouraging continuous improvement**Seeking Purpose-Driven Work:**Scott expresses his desire to transition towards more purpose-driven work, aiming to make a societal impact beyond the tech and accounting realms. He is currently involved with a charitable organization providing meals to those in need.Empowering Moments05:57 Grandmother's influence outweighed parents' roles in life.09:42 Selling flowers at Detroit's Eastern Market.11:44 Teens need real jobs for valuable experience.17:12 College degree or trades; multiple career paths.19:48 MBA pivoted career, leading to diverse roles.21:13 Mega Corp offers more opportunities than small businesses.25:06 Kids thrived through international move and challenges.30:22 Networking led to SafeSend opportunity, joined Q4 2019.31:49 Led company growth; CEO; pivotal career achievement.36:03 Platform improves tax return process for accounting firms.39:23 Invest in and mentor potential leaders for growth.44:16 Building cohesive, ego-less teams through coaching.47:05 Desires purpose-driven work beyond accounting profession.Running a business doesn't have to run your life.Without a business partner who holds you accountable, it's easy to be so busy ‘doing' business that you don't have the right strategy to grow your business.Stop letting your business run you. At Harper & Co CPA Plus, we know that you want to be empowered to build the lifestyle you envision. In order to do that you need a clear path to follow for successOur clients enjoy a proactive partnership with us. Schedule a consultation with us today.Download our free guide - Entrepreneurial Success Formula: How to Avoid Managing Your Business From Your Bank Account.This episode is brought to you by

Ready to discover Detroit's best kept secrets? Join expert traveler Darley Newman to step inside the art deco masterpiece, the “Cathedral of Finance,” at the Guardian Building. Explore nature trails and go birdwatching at the Detroit River International Wildlife Refuge. Dine in a repurposed firehouse and bike along the scenic RiverWalk to shop for local goods at the historic Eastern Market. Whether you're a local or a first-time visitor, this episode offers a fresh perspective on Detroit's unexpected mix of wildlife, architecture, and culture. Dive in for hidden gems and expert tips, stories, and a new appreciation for the Motor City.

This week, Scott sat down with his Lawfare colleagues Anna Bower and Natalie Orpett and Lawfare Contributing Editor Michel Paradis to talk about the week's biggest national security news stories, including:“A Justice Delayed Still Has Justice on the Mind.” After weeks of waiting, New York state court judge Justice Juan Merchan has finally become the first judge to apply the Supreme Court's Trump v. United States immunity decision, holding that incoming President Donald Trump's convictions under New York state law may stand and did not unduly rely on conduct for which he is immune. How persuasive is his ruling? And what can it tell us about the future of both Donald Trump's criminal case and the Supreme Court's immunity holding?“A Break in the Case.” Tectonic shifts in Syrian politics over the past few weeks that has led, among other consequences, to the release of thousands of former prisoners, have brought back to the fore the case of Austin Tice, an American journalist who has been missing in Syria for more than a decade. Believed to have been held by the Assad regime before its collapse, some are concerned that he might have been injured or killed during Israeli airstrikes over the past several weeks. What does Tice's case tell us about the challenges of wrongful detention cases like his? And what should we make of allegations that the Biden administration is not doing enough to bring him back?“Gym, Tan, Low-flying Unmanned Aerial Vehicles.” The state of New Jersey has a new signature activity, as Americans and politicians of all stripes have been voicing concern over reports of mysterious drones of unknown origins operating in the state's skies. What might explain this phenomenon? And what should we make of the reactions around it? For object lessons, Anna recommended “Intermezzo,” by Sally Rooney as a read over the holiday. Natalie Orpett endorsed Washington, D.C.'s Eastern Market as a worthwhile visit for holiday shopping, and Scott doubled down with another local recommendation of Middleburg, VA, as a holiday wonderland not to be missed. And Michel wrapped things up with a final endorsement of Weike Wang's dryly comedic book “Rental House,” for those needing to commiserate over managing family relations over the holiday.To receive ad-free podcasts, become a Lawfare Material Supporter at www.patreon.com/lawfare. You can also support Lawfare by making a one-time donation at https://givebutter.com/lawfare-institute.Support this show http://supporter.acast.com/lawfare. Hosted on Acast. See acast.com/privacy for more information.

This week, Scott sat down with his Lawfare colleagues Anna Bower and Natalie Orpett and Lawfare Contributing Editor Michel Paradis to talk about the week's biggest national security news stories, including:“A Justice Delayed Still Has Justice on the Mind.” After weeks of waiting, New York state court judge Justice Juan Merchan has finally become the first judge to apply the Supreme Court's Trump v. United States immunity decision, holding that incoming President Donald Trump's convictions under New York state law may stand and did not unduly rely on conduct for which he is immune. How persuasive is his ruling? And what can it tell us about the future of both Donald Trump's criminal case and the Supreme Court's immunity holding?“A Break in the Case.” Tectonic shifts in Syrian politics over the past few weeks that has led, among other consequences, to the release of thousands of former prisoners, have brought back to the fore the case of Austin Tice, an American journalist who has been missing in Syria for more than a decade. Believed to have been held by the Assad regime before its collapse, some are concerned that he might have been injured or killed during Israeli airstrikes over the past several weeks. What does Tice's case tell us about the challenges of wrongful detention cases like his? And what should we make of allegations that the Biden administration is not doing enough to bring him back?“Gym, Tan, Low-flying Unmanned Aerial Vehicles.” The state of New Jersey has a new signature activity, as Americans and politicians of all stripes have been voicing concern over reports of mysterious drones of unknown origins operating in the state's skies. What might explain this phenomenon? And what should we make of the reactions around it? For object lessons, Anna recommended “Intermezzo,” by Sally Rooney as a read over the holiday. Natalie Orpett endorsed Washington, D.C.'s Eastern Market as a worthwhile visit for holiday shopping, and Scott doubled down with another local recommendation of Middleburg, VA, as a holiday wonderland not to be missed. And Michel wrapped things up with a final endorsement of Weike Wang's dryly comedic book “Rental House,” for those needing to commiserate over managing family relations over the holiday.To receive ad-free podcasts, become a Lawfare Material Supporter at www.patreon.com/lawfare. You can also support Lawfare by making a one-time donation at https://givebutter.com/lawfare-institute. Hosted on Acast. See acast.com/privacy for more information.

It's cold in Detroit. But that didn't stop Lions fans from tailgating ahead of a big Thursday Night Football showdown with the rival Packers. WWJ's Tim Pamplin reports from Eastern Market, while Tony Ortiz has the rest of the day's top stories. (PHOTO: Tim Pamplin/WWJ)

On today's Daily Detroit, your all-local podcast: Devon O'Reilly shares his recent visit to Corktown Taphouse, new on Michigan Avenue, featuring a vast selection of self-serve beers, duck pin bowling, and a family-friendly atmosphere.  The conversation shifts to Eastern Market's development compared to the bustling Corktown. Jer and Devon discuss the industrial nature of Eastern Market and the challenges it faces, highlighting some ongoing and stalled projects in the area. They also touch on the I-75 Lid project, weighing its potential benefits against the hefty costs and questioning its necessity in light of other pressing infrastructure needs. As election day approaches, Devon shares his thoughts on the current political climate, urging listeners to avoid the anxiety of constant poll watching and emphasizing the importance of focusing on local races. He offers a cautiously optimistic outlook, predicting a favorable outcome for Harris in key swing states. Let us know what you think - dailydetroit - at - gmail - dot com.  Join us on Patreon to support local media and gain access to our member-only Discord. Take care of yourself this weekend, and we'll catch you next week.  

All Things Detroit is Metro Detroit's largest small business shopping experience, bringing hundreds of local vendors and thousands of shoppers together in Eastern Market's Sheds 3, 4, and 5 each Spring and Fall. Curated by Jennyfer Crawford over the past decade, the event showcases Detroit-made food, clothing, candles, and even Faygo jams and jellies, creating a unique celebration of local culture and commerce. In this interview on Detroit is Different, Jennyfer shares her vision for the next decade and the ways she pours her passion into supporting both buyers and sellers at All Things Detroit. Detroit is Different is a podcast hosted by Khary Frazier covering people adding to the culture of an American Classic city. Visit www.detroitisdifferent.com to hear, see and experience more of what makes Detroit different. Follow, like, share, and subscribe to the Podcast on iTunes, Google Play, and Sticher. Comment, suggest and connect with the podcast by emailing info@detroitisdifferent.com Find out more at https://detroit-is-different.pinecast.co Send us your feedback online: https://pinecast.com/feedback/detroit-is-different/933cb0b9-31c8-4476-bf95-e656856a5bb4

October 23, 2024 ~ Eastern Market will be open for tailgating for Sunday's Detroit Lions game for the first time since the fatal shooting in September, with some new guidelines and security measures. Guy, Lloyd, and Jamie talk with Eastern Market president Katy Trudeau about what fans can expect for the rest of the season.

October 23, 2024 ~ Full Show: Guy, Lloyd, and Jamie are live from Ferris State University on the 2024 WJR College Tour, and talk about former President Barack Obama's trip to Detroit, the new Goldman Sachs forecast for the next decade, Eastern Market reopening for tailgaters, how clerks are handling early in-person and absentee voting, the revamped Pistons season opener, and more!

Send us a textIn this episode of Friday Night Beers, Tom & Vince try Wunderboi from Eastern Market Brewing Company in Detroit, Michigan. They drink it and somehow compare it to things like Detroit's Eastern Market, elephants in the room of pop culture, famous celebrity scandals, the best Detroit songs, misconceptions and more. At the end, they rate this beer on a unique 1-5 scale. VINCE: 4.25  / 5 VincesTOM: 3.75 / 5 TomsInstagram: @friday.night.beersTwitter: @fnb_pod Threads: https://www.threads.net/@friday.night.beersEmail: friday.night.beerspodcast@gmail.com Theme music by Billy Hansa. Subscribe, rate and review the podcast on Apple, Spotify or wherever you find your podcasts!

October 4, 2024 ~ Detroit City Distillery will host a special Halloween pop-up, beginning tonight at their Tasting Room in Eastern Market! Lloyd, Jamie, and Hank Winchester talk with DCD's JP Jerome and Ryan Klosowski about the new released of a rare spirit: Absinthe Supérieure Isabella!

Grand Master B, Hollywood, and Cheech are holding down the fort, while our tribal leader Fillie is away for a few days. Local and world news will be briefly discussed. The hosts will discuss and share their opinions on various topics including P-Diddy's arrest, the second assassination attempt on Trump, the escalating behavior of parents at kids' sporting events, the Eastern Market tragedy involving tailgating and guns, the Detroit Lions' performance against Tampa Bay, and a recap of "Week 2 NFL." Additionally, they will explore the question of whether it's time for the Miami Dolphins' QB to step away from the game. --- Support this podcast: https://podcasters.spotify.com/pod/show/fivesoftheweek/support

Eastern Market tailgating has been cancelled for the Lions' next home game in the wake of Sunday's shooting that left two dead

No charges will be filed against a man who shot and killed two people at a Detroit Lions tailgate on Sunday, as prosecutors say he acted in self defense. WWJ's Luke Sloan has the details, while Tony Ortiz and Tracey McCaskill have the rest of Wednesday's top stories. (PHOTO: © Kimberly P. Mitchell / USA TODAY NETWORK via Imagn Images)

September 18, 2024 ~ Full Show: Guy, Lloyd, and Jamie talk about the unprecedented attack on Hezbollah by thousands of pagers, Governor Whitmer's administration pushing to secure a major project for Genesee County, Royal Oak ending its contract with their current parking system operator, a rally to protect servers and bartenders tipped wage, a state bill to restrict cell phone access in school, Eastern Market addressing safety concerns stemming from last weekend's shooting, and more.

September 18, 2024 ~ Eastern Market will be closed for the next Detroit Lions home game, following last weekend's shooting that left two men dead. Guy, Lloyd, and Jamie talk with Detroit Police retired assistant chief Steve Dolunt about how to secure the area moving forward, and the calls to become a 'weapon free zone.'

Eastern Market executives have decided to cancel tailgating on September 30th for the Detroit Lions' Monday Night Football vs. the Seahawks. We'll have details on that, and what fans can expect in the future as WWJ's Tracey McCaskill and Tony Ortiz run down Tuesday afternoon's top local headlines.  (Photo: © Kimberly P. Mitchell / USA TODAY NETWORK via Imagn Images)

Businesses will have extra security on hand for future events after two men were shot to death during a Detroit Lions tailgate in Eastern Market.  That story tops the All Local with WWJ's Jackie Paige and Mike Campbell.  (Photo: © Akash Pamarthy / USA TODAY NETWORK)

Dave and Chuck the Freak talk about being back from the weekend already, things we know are slowly killing us but we can't stop doing, pastor had hidden camera in a bathroom, man exposes himself and pokes woman with it in checkout line, gas station worker shoots would-be robbers, store owner wants thieves' fingers to be cut off, thieves using Apple Pay to steal from people's bank accounts, guy steals kid's whole lemonade stand, 1 killed and 1 injured after shooting at Eastern Market after Lions game, Lil Wayne is devastated by not being asked to do Super Bowl Halftime Show, brother of cop who arrested NFL player speaks, White Sox flirting with worst record in history, Emmy's last night and Jelly Roll's performance, Jon Oliver told Emmy's to F off, Ben Affleck seen with J. Lo, Tito Jackson passed away, Jane's Addiction show ends early after band gets into a fight, update on Dave Grohl's infidelity, serial porch pooper on the loose in Louisville, old man with spastic bowels at campground, 8-year-old girl drove herself to Target, bank tried to pass counterfeit money to customers, Hot Or Not: Michigan Corrections Officer gets busy with inmate, camel toe teacher, fat cat tried to escape from fat camp, man threw bleach at drive-thru worker, man caught who was stealing his tires and held him until police arrived, woman scammed out of $14K on Marketplace, horseback ride scam, mom died at a fundraising event, luggage with drugs found at airport, research says video games are positive, recovery diver who loves returning lost items, the most unhealthy food items at fast food chains, restaurant serving most expensive martini in USA for $13K, woman will spend money on attractive men, Japanese cat testicle calendar, and more!

The latest on a tragic incident

An Oak Park man was arrested Sunday afternoon after he shot two men at a tailgating spot in Eastern Market.  One man died. The other was last reported in critical condition.  WWJ's Jackie Paige has more in the WWJ All Local.  (Photo: Family and friends of a victims that were shot at a tailgating party for the Detroit Lions, wait for answers from Detroit Police, on Sunday, Sept. 15, 2024. © Kimberly P. Mitchell / USA TODAY NETWORK via Imagn Images)

September 16, 2024 ~ WJR Senior News Analyst Marie Osborne gives an update on the shooting at Eastern Market and the MSP trooper being taken off life support after being injured in an accident on Friday.

September 16, 2024 ~ Henry Ford Health breaks ground on huge expansion. Lions lose ugly. First polling since debate is in. Another assassination attempt on Donald Trump. Shooting in Eastern Market. MSP trooper to be taken off life support. Grand marshals for Thanksgiving Parade announced and the day's biggest headlines.

September 13, 2024 ~ Detroit City Distillery is celebrating its 10 year anniversary with a blow-out party on Saturday at their tasting room in Eastern Market! Guy, Lloyd, and Jamie talk with co-owner JP Jerome and marketing director Ryan Klosowski about the plans for Saturday, that include a pig roast, celebratory shot, live music, and more.

September 13, 2024 ~ Full Show: Guy, Lloyd, and Jamie talk about the new polling in the presidential race since the debate, the first civilian spacewalk from SpaceX, the bipartisan partnership to combat election misinformation, the collaboration between General Motors and Hyundai, what movies to watch this weekend, Week 3 of 'Drive to the Game' at Orchard Lake St. Mary's, and the 10-year anniversary party that Detroit City Distillery is throwing on Saturday in Eastern Market!

Purvi Gandhi Irwin works in a job that didn't exist when she entered her career field as a preservation project architect. She's a design tech consultant working with 3D modeling software and was recently hired by Overseas Building Operations (OBO). In our interview, Purvi shares questionable choices in high school, how her career has evolved, her special connection to the bathroom tiles in Eastern Market, and how she's managed to maintain a successful career as her family moves around the world. We also discuss ideas for a new podcast that she'd be great at! .BIOPurvi has spent the last 9 years supporting architects, interior architects, and engineers with their design technology needs at Shifted Paradigm Design. This includes teaching a 3D modeling software called Revit, creating digital content, developing workflows and standards, troubleshooting issues, and finding creative solutions to both design and modeling problems.With over 25 years of design experience, most spent as a preservation project architect, Purvi specialized in using innovative technologies to facilitate the documentation and rehabilitation of institutional buildings, and 16+ years of Revit experience working with existing buildings (most historic), from conceptual design, through construction administration and project close-out.She recently joined the DOS Bureau of Overseas Buildings Operations and is working in a DETO position as her husband is an FSO. Purvi is a registered architect with degrees in Architecture and Historic Preservation and was a 10-year board member on the Alexandria, Virginia Board of Architectural Review.Additionally, she has presented at a variety of conferences and webcasts around the world and has also been involved in DEIA-related initiatives in both the design fields and in her community. She is a Girl Scout leader, an avid crafter, and loves to travel in her free time.Connect with Purvi:https://shiftedparadigm.wixsite.com/spdesignhttps://www.linkedin.com/in/purviirwinhttps://x.com/BIMchiq.This episode is sponsored by U.S. History for ExpatsCalling all parents! U.S. History for Expats has U.S. history courses forming right now. Did you know that all 50 states require U.S. history in middle school and 40 states require a U.S. history for graduation? Don't let your children miss out.U.S. History for Expats has an elementary, middle, and high school program to fit your needs. This year, in grades 1-4 we are introducing ‘live' biweekly activities in addition to the Studies Weekly program. Our accredited middle school and high school classes have been designed specifically for the children of American diplomats and cover the entire spectrum of U.S. history using the most recent Virginia Standards of Learning.What makes us different? We provide tons of feedback, unlimited support, and we are the first EFM-owned program to be accredited. Using experience from teaching in seven international schools, we fill in the gaps your international school might be missing.Sign up for a course or an information session by visiting www.ushistoryforexpats.com today. And don't forget, all of our classes can be 100% reimbursed using the Supplemental Instructional Allowance.

September 6, 2024 ~ There's a one-of-a-kind boxing event tonight at Bert's Warehouse Theatre in Eastern Market! Guy, Lloyd, and Jamie talk with the co-founders of Bridges Beyond Boxing, John Carey and Spike Martin, as well as 15-year-old DeRay Dixon from Detroit and 18-year-old Tadgh O'Donnell from Ireland, about the exchange program that connects the U.S. and Ireland through sports.

The Two Bobs episode 260 for Monday, September 2, 2024: What are The Bobs drinking? Rob enjoyed a Peanut Butter Jelly Time from Eastern Market. https://untp.beer/371afb18df Robert made sweet love to a Trippin' Zombies by Tripping Animals Brewing. https://untp.beer/yWDrr Follow us on Untapped at @RobFromTTB and @lowercaserobert or we'll frame you for beastiality. This week's CRAZY NEWS is like staring directly at a solar eclipse. Everyone knows you should avoid it, but lots of people will do it anyway.  I man in Rhode Island was hospitalized after being assaulted over his jukebox selection. https://www.golocalprov.com/news/man-hospitalized-after-being-assaulted-in-providence-over-jukebox-selection An Australian woman was charged after a video of her banging a trout goes viral. https://www.ibtimes.sg/australian-woman-charged-after-video-her-engaging-sex-act-trout-goes-viral-75728 Florida Woman® threw a plate of ravioli at her sister because she wouldn't share. https://www.fox35orlando.com/news/florida-woman-throws-plate-ravioli-sister-because-she-wouldnt-share-deputies A woman in Michigan was caught throwing poop at her neighbor's property. https://www.fox2detroit.com/news/woman-caught-throwing-poop-neighbors-property-redford Florida Man® tried checking himself as luggage at the Miami airport. Surprisingly, it didn't work. https://gatorrocks.iheart.com/featured/the-jason-franny-show/content/2024-08-29-shrink-wrapped-florida-man-tries-to-check-in-as-luggage-at-miami-airport/ A man's therapist suggests he has an abusive relationship with his favorite sports team. As you may have already guessed, he's referring to the White Sox. They're seriously the worst. https://babylonbee.com/news/mans-therapist-suggests-he-may-just-have-an-abusive-relationship-with-his-favorite-sports-team Please share the show with your friends, and don't forget to subscribe! Visit www.thetwobobs.com for our contact information. Thanks for listening! Leave us a message or text us at 530-882-BOBS (530-882-2627) Join us on all the social things: Follow us on Twitter Check out our Instagram Follow Rob on Untappd Follow Robert on Untappd The Two Bobs Podcast is © The Two Bobs.  For more information, see our Who are The Two Bobs? page, or check our Contact page.  Words, views, and opinions are our own and do not represent those of our friends, family, or our employers unless otherwise noted.  Music for The Two Bobs was provided by JewelBeat.  

On today's show: Show and Tell: Mayor O'Reilly Campaign Merch to the studio! Devon is excited about football season kicking off Local Spotlights: La Ventana and a tour of the upcoming Marrow space Inside the reopened Third Street Bar Development News: The Henry on Cass Listener Question: When Will Detroit start seeing the real impact of being a Climate Change Haven? Share your thoughts with us at dailydetroit@gmail.com. Follow us on Apple Podcasts, Spotify, or your podcast player of choice. Progamming note: We're taking a day off before the Labor Day Holiday, we'll be back on the air on Tuesday. Thanks for listening! 

The Summer harvest is a great time of year in Michigan to put all the bounty between two pieces of bread. It's in the spirit of great sandwiches that the first-ever Detroit Sandwich Party festival kicks off at Eastern Market on Sunday, September 1st. GUESTS: Carlos Parisi, DSP organizer, host of the “Sandwich Talk” podcast Will McDowell, DSP organizer  Bekah Galang, DSP organizer  See omnystudio.com/listener for privacy information.

Community stakeholders, dignitaries and residents held a ribbon cutting ceremony this week to celebrate the opening of the new McClellan Early Childhood Center on Detroit's east side. Plus, the Detroit Bourbon & Blues festival is taking place from 12 to 6:30 p.m. on Sunday at Eastern Market. Do you have a community story we should tell? Let us know in an email at detroiteveningreport@wdet.org.

Over Labor Day Weekend, sandwich lovers will descend upon Detroit's Eastern Market for the first annual Detroit Sandwich Party. The family-friendly event was founded by local chef and entrepreneur Carlos Parisi who sat down with WWJ's Zach Clark to profess his love of sandwiches. (PHOTO: Zach Clark/WWJ)

Nava Atlas is an American cookbook author and illustrator known for her work on the groundbreaking and inventive “Vegetariana” and her “Vegan Soups and Stews For All Seasons,” now in its fourth edition.Truly a pioneer in the culinary world, activism, literature, and art, Vegetariana first hit bookshelves in 1984. Now, 37 years later, Nava's premier work encompassing recipes, food lore, and imaginative illustrations has been reborn for a whole new generation of compassionate cooks.Nava's “Vegan Soups and Stews For All Seasons,” features 120 Vegan Soup and Stew recipes that have been tried and true over the last 25 years. Nava's vegan chicken noodle soup is one of her favorite recipes from the book. Here is the recipe from her blog, The Vegan Atlas and make sure to follow her substack newsletter at The Vegan Atlas and Literary Ladies Guide is at Whether you're looking for a colorful global stew or a refreshing cold soup, there's something for every soup lover in these pages. EPISODE TRANSCRIPT:Stephanie [00:00:11]:Hello, everybody, and welcome to Dishing with Stephanie's dish, the podcast where we talk to people obsessed with food, and we do talk to a lot of cookbook authors, and I feel pretty honored today. I'm with, I feel like, a living legend, not only in the vegetarian category, but vegan category, and also a fellow soup lover, which is so exciting. Good morning, Nava. How are you? Welcome to the show, Nava Hatless.Nava Atlas [00:00:35]:Thank you. Thank you so much for having me. I'm really excited to be here, and I'll tell you why in a moment.Stephanie [00:00:41]:Okay. So let us talk because you have Vegetariana was one of your first books, which isNava Atlas [00:00:48]:This is my first.Stephanie [00:00:49]:Okay. And it is a hoot. It has, like, these hand drawn illustrations, little bits of wisdom throughout. It is really a well done book, and it was reissued in the last couple of years and made all completely vegan. Did you go vegan later in life? Or tell me about that transition.Nava Atlas [00:01:08]:It was exactly, I would say, 20. I go by my son's age because he was 10 when he went vegan, and now he's 32. So it's always easy for me to keep track. So, yeah, 22 years vegan. I was vegetarian since high school. So I was kind of an early adopter, not necessarily on the veganism side of it, but, you know, I remember even in being a weirdo as a vegetarian back then. And also I was gonna say that, you know, I've really seen this whole progression from analog to digital and, you know, wanting to familiarize myself with you, your work, your podcast. I went straight to and, of course, I'm going to forget.Nava Atlas [00:01:51]:Oh, John Kung. Yeah. And he was talking about Detroit, and I was so thrilled because I grew up right outside Detroit.Stephanie [00:02:02]:My radio partner grew up outside Detroit too. And I really I love Detroit. I visited and had, like, 4 very memorable days in my life.Nava Atlas [00:02:14]:It is an amazing city, and it's an an amazing transformation. The last time I was there was not that long ago. It was maybe a year ago a year ago, June. Sure. And, my friend was showing me around central downtown, and then I saw an article. I'm not sure if it was in New York Times or elsewhere statistic that statistic that says that downtown Detroit is actually safer than San Francisco.Stephanie [00:02:46]:Oh, I believe that. Yeah. I absolutely believe that. It is a really cool place to visit. The farmer's market alone was just mind blowing to me. So many just sheds upon sheds of makers, and I've always loved maker culture and people that make products, and I have podcasts about that too. And really just enjoy the craft of people making food and how hard they have to work and how delicious it is.Nava Atlas [00:03:15]:And so many vegan restaurants, you know, for me, that's really my interest. And, one that had started when I was in college in Ann Arbor, I am a University of Michigan graduate, was Ceva, and now they have that beautiful place in downtown Detroit that is delicious. It is, you know, expensive on a par with New York, still very much worth it. But I, you know, I'm really glad to see the city thriving because the city has been through so much. Yeah. And I have to admit, I did not get to Eastern Market on my last visit because I also really wanted to save some time to go to Ann Arbor, my alma mater, and see how I haven't been to Ann Arbor for a longer time and how that has transformed. It looks like a little city now. And then Royal Oak looks like Ann Arbor did when I went to something there.Stephanie [00:04:02]:It's funny. Yeah. So veganism, I will say so I do eat meat, and I knew people that were vegans, and I knew it was a thing. And, obviously, being in the food world, you're paying attention to trends. And, obviously, eating plant based is super beneficial health wise. And then I started working on my TV show, and my executive producer is vegan. And I just really felt like I had my eyes opened to what it really means to, like, live a vegan lifestyle. And for her, she's been doing it like you for so long.Stephanie [00:04:42]:It's just like, oh, I just don't eat meat. It's really no big deal at all. And we are so fortunate now in that we have so many choices and so many options in our food world. Writing a cookbook that's vegan specific to soup, I thought was probably not as hard as people think because a lot of soups are vegan if you're using a vegetable broth.Nava Atlas [00:05:03]:Right. They're vegan. So many soups are vegan already, and soup is a very plant forward type of food, maybe second only to salad.Stephanie [00:05:12]:Yeah. Exactly. And that's kinda how I think about soup because I make a lot of soup, but I also make a lot because I cook a lot. So I have all of the vegetable scraps and the broths and the little dribs and drabs of things that I'm always throwing into a soup. When you put your cookbook together, was it hard for you to think about, like, okay, what recipes am I gonna put in? What am I not?Nava Atlas [00:05:34]:So this book, like Vegetariana, has a long history. What you're holding in your hands now is the 5th edition. I've heard. Yeah. So I think I published it. I I had an agent back then, not the same one I have now, and she said, oh, you know, publishers are saying this is just too niche. It's too specific. Couldn't find a publisher.Nava Atlas [00:05:54]:So I thought, you know what? I'll publish it myself. And at the time, it was it was actually so many more people are self publishing now, but it was easier back then like a lot of things. It was a very small, really diminutive hand drawn book, and it did very well. So once I had proved myself, it was picked up by Little Brown. Then it went out of print at Little Brown. I went back to self publishing it. That same editor went to Random House, so she picked it up again, and then it went out of print. It you know, none of the additions before this one had as many photographs and they weren't designed as beautifully as I would have liked.Nava Atlas [00:06:38]:So it was really nice to get the whole process back into my hands.Stephanie [00:06:42]:The book is really beautiful. So did you publish this version yourself?Nava Atlas [00:06:47]:This one I did because, you know, after the 4th edition, it's the likelihood of another publisher publishing something that's been in and out of print so many times is probably close to nil. Even though it has sold lots of copies, you know, people want to move on to the new thing, to the fresh thing, and it's understandable.Stephanie [00:07:06]:I'm pretty impressed by that. Not only that you're in your 5th edition, but as a cookbook writer myself who does publish the more traditional route, you're probably, financially, it's a much better, amount of money per book that you make probably publishing yourself than going through a publishing house.Nava Atlas [00:07:28]:I was going to say maybe per book for the copies that you're lucky to sell, but, you know, really at a disadvantage from the perspective of distribution. That's a big thing. Yep. I have a good distributor, but, you know, I I feel I felt like, you know, I just want a beautiful edition of this book before I leave this mortal coil. But as far as making lots of money, no. I would say to your listeners, that's not the way to get rich.Stephanie [00:07:58]:Yeah. No. I just see, I think about it from the perspective of, like, okay. A traditional book, the author probably makes anywhere from 3 to $7 a copy.Nava Atlas [00:08:09]:Less than that.Stephanie [00:08:10]:Okay. And then a published book that you publish yourself, people say that you can make anywhere from 15 to $22 a copy.Nava Atlas [00:08:19]:Oh, maybe connect me with those people. I'd like to see where they got that information. Because Okay. You know, you're not doing huge printing, so your per unit cost is not great. Right. And also, I didn't wanna print overseas because, you know, that's another thing in itself and the books have to be printed way ahead of time. Yes. And so I did it domestically, which I think they did a beautiful job.Thank you for reading Stephanie's Dish Newsletter. This post is public so feel free to share it.Stephanie [00:08:42]:It is beautiful. But the perNava Atlas [00:08:43]:unit cost is going to be a little bit more. But, you know, this was a, a labor of love, I would say, to get it into print in a fashion that I'm really happy with. Because I do like you, I absolutely love soup. I think that I would say it's my very favorite category of food and eating. It just it's so digestible. And like I said, with the title, soups and stews for all seasons, you make them every time. If your people think of it fall, winter, but I love a cold summer soup. There's nothing more refreshing for dinner than, you know, when it's a warm evening like the summer we've had this past summer to have a a really delicious cold soup.Stephanie [00:09:26]:And like gazpacho can be revelatory. Right?Nava Atlas [00:09:30]:Absolutely. And a lot of these soups also, I would say in my summer chapter, about half of them are no cook. So that's great for those times where you feel like you just don't wanna turn on a single burner. Watermelon gazpacho is one of my newer favorites.Stephanie [00:09:45]:I did not see that in there. I'll have to look back. That sounds really interesting to me. Chilled soup is always a little I don't get there. I get there when it's really hot. I just don't think about it unless it's super hot.Nava Atlas [00:10:00]:I have a few that are good hot or cold. Like, one that I made not long ago, it's called tangy cold potato spinach soup.Stephanie [00:10:08]:And that's literally just open to that.Nava Atlas [00:10:10]:Oh, yeah. That it that's really good hot or cold. That could be, you know, had in the fall, nice and warm or hot. And then the next one also, cold creamy leek and potato soup because you do think leeks is a little bit more of a fall or spring vegetable. And I would say sometimes I just I don't even pay attention to the chapters. If I feel like having a winter soup in the summer, I'll do that or vice versa. You know? Well, I wouldn't have a a summer cold summer soup in the winter. But reverse, yes.Stephanie [00:10:39]:Yeah. Same. I was just at my cabin. It was 80 degrees, and I made, chicken broccoli soup because I just was hungry for it. Yeah. Let's talk about some of the stews. And you it feels like there's some global influences kind of in here, some Thai influences, perhaps some African influences. How do you get your ideas for recipes?Nava Atlas [00:11:05]:Well, if it's a it's globally influenced, I'm influenced by what I have when I go out to eat. And if I go out to eat, I like to have things that I haven't had at home or don't normally make at home, but then it's so much fun to try to recreate it in your own kitchen. And now, you know, supermarkets are a veritable feast of international ingredients, which is great. One of my favorites, my absolute favorite, what I call my favorite food hacks because I'm really lazy when it comes to Indian cuisine Mhmm. Is, simmer sauce. Mhmm. Indian. Have you ever tried any of the those?Stephanie [00:11:42]:Yeah. I have. Yep.Nava Atlas [00:11:44]:They're amazing. They really take anything you put them on tastes like it came from the best Indian restaurant because I am just simply too lazy to do the grinding 20 spicesStephanie [00:11:54]:and For sure.Nava Atlas [00:11:55]:You need to you'd get those complex flavors. It's not just about dumping some curry powder into something. So that has been really wonderful. And then in the last couple years, I would say I've really fallen in love with kimchi. Yes. Me too. Just how good it is for us. So the kimchiStephanie [00:12:14]:to get past the idea like it smells. Right? When you open that first jarNava Atlas [00:12:20]:or first do. Yeah.Stephanie [00:12:22]:Just sort of like, ugh. It's just got that really heavily fermented smell. But then when you use it, it doesn't taste like it smells at all.Nava Atlas [00:12:30]:It definitely mellows. And, you know, there are 2 types of kimchi. There is a kimchi made with fish sauce and I'm not I'm just guessing that might have more of the aroma.Stephanie [00:12:39]:Yeah.Nava Atlas [00:12:39]:And so I get the vegan kimchi. And again, I have a kimchi soup here and the list might look a little longer. I'm not a big fan of huge long ingredient list, by the way. A little bit longer than my usual, but it's still so easy, and it's one of those soups that's on the table in 30 minutes.Stephanie [00:12:58]:And which one is it?Nava Atlas [00:12:59]:The kimchi soup on page 63.Stephanie [00:13:02]:Alright. I'm just gonna take a look at that while we're sitting here too. Alright. And then stews, was that purposeful to include stews or is that just because soups kind of are like sue stews too.Nava Atlas [00:13:15]:You know, I have always called stews soups with a chunkier texture and a little more attitude.Stephanie [00:13:23]:Okay. That's a good way to describe it. I like it.Nava Atlas [00:13:26]:Right. So I have here this Italian mixed vegetable stew with the gnocchi, and the gnocchi tend to absorb a little bit more of the broth, so it becomes more stew like. And then I think in one of the later chapters, I have a a Thai vegetable stew with a peanut base. They're just so adaptable. You can you know, if you don't like stew like textures, you just put a little bit more liquid or water and it becomes you're back to a soup.Stephanie [00:13:54]:When I was looking at this easy laksa soup, the Southeast Asian influence there, I'm gonna be going to Southeast Asia in January.Nava Atlas [00:14:03]:Oh, really? I've neverStephanie [00:14:04]:been, and I wasNava Atlas [00:14:05]:Oh, wow.Stephanie [00:14:06]:There's so many delicious soups in their culture.Nava Atlas [00:14:09]:Absolutely. In fact, my nieces and nephews were just telling me a story that they were in, I believe it was Thailand, and they said by the end of their visit, they didn't wanna see another noodle again. Yep. There are a lotStephanie [00:14:21]:of noodles in the Thailand for sure.Nava Atlas [00:14:24]:I don't think it would I would ever tire of that though.Stephanie [00:14:27]:How did you get started in cookbook writing?Nava Atlas [00:14:30]:That is a very interesting story. In high school, like I said I was kind of the the oddball vegetarian both at school and in my family. Don't really remember what gave me that notion other than you know, I just never liked meat. My mom did this kind of bland Eastern European cooking. And I don't know, I think I was a little bit early for the hippie era, but I was kind of a wannabe. So I decided to go vegetarian. And my mom said, well, I'm not going to cook 2 meals. If you wanna be a vegetarian, you're gonna have to cook for yourself thinking that that would put a an end to it.Nava Atlas [00:15:07]:Yeah. But I really took to it. I really enjoyed it. And back then, we didn't have these beautiful supermarkets or whole foods or where these dusty health food stores.Stephanie [00:15:18]:Oh, I remember.Nava Atlas [00:15:19]:Yeah. Where it was probably 70% vitamins and potions and maybe a little bit, you know, and then brown things that you'd buy by the by the pound.Stephanie [00:15:30]:Yes.Nava Atlas [00:15:30]:But we just loved it. So I bought the the brown lentils and the brown oat groats and what not that we had, and I had so much fun with it. Then, when I got married rather early on in life, my husband really wanted to be a vegetarian, but he was absolutely no cook. Still isn't. You can make a good salad, but that's about it's his limit. So we would go out once in a while. We lived in New York City at the time, and I'd like to recreate things at home or just concoct. And he said, you really need to write this one down.Nava Atlas [00:16:02]:You need to write this one down, and I'll write this one down. And after a while, I found myself with a lot of recipes. I was, oh, I was a trained, never trained as a chef. In fact, sometimes people introduce me as a chef and I say, that's very nice of you, but it's an insult to chefs.Stephanie [00:16:19]:Yeah. I feel similarly. I'm just so well cooked.Nava Atlas [00:16:22]:Right. Exactly. I was a trained graphic designer and illustrator. And in fact, the book you're holding, one of them, Vegetariana, I designed and illustrated. And the design and the illustrations are very similar, identical, really, almost identical to the original edition, But with some additional new illustrations that I did, this was what I called my COVID project When we were inside for 2 years, I did a lot of new illustrations for it. And that's when I veganized it.Stephanie [00:16:55]:It's really it's a super lovely book. It's different than any other cookbook because it has just so much personality, but yet the recipes look super delicious too. It's like every page, I feel like I turn it, and it's a new discovery.Nava Atlas [00:17:08]:Oh, thank you. And I also call it the kind of cookbook that you can read in bed. Because there's a lot of stories and folklore and food lore and food history, which also kind of fascinates me. How I started writing was I did accumulate a lot of recipes. We were a starving artist couple in New York City back then. I remember going to a lecture by some well known graphic designer whose name, of course, I no longer remember, but he said, if you're a freelancer, unless you do something for yourself that's completely your own, you're gonna be just going from job to job to job. And I thought, that really resonated. So I thought why don't I try to put this together as a book.Nava Atlas [00:17:53]:And back then everything was analog. There was just phones. In fact, there was only landlines. And I was so shy. I was it was really a miracle that I was able to be a freelance illustrator and graphic designer because back then, the way to do it was to cold call and make an appointment with the art director and schlep the literal huge portfolio. So I had to make a, you know, what I thought was a proposal and make, you know, make a copy of it and send it off to and I sent it to 1 publisher, And they kept it for 6 months before saying no. And at that point, again, I read about how the publishing process worked. I was completely naive, and it said, you've got to find an agent.Nava Atlas [00:18:41]:I thought, how am I, one of the shyest people on earth, going to find an agent? So my husband actually took my my really rough proposal to a copy shop across from where our studio was, our art studio. And the guy behind the counter said, oh, what is this? It looks really interesting. And my husband told him, he said, oh, my girlfriend is an agent. So he gave me her number. But of course I had to call them on a landline with my hand and my voice shaking. And they said, well, you can, you know, mail it or you can drop it off, but we know we're not looking right now, and it could take several weeks or several months. And I said to my husband, I can't do this. Can you take it up? They were also in New York City.Nava Atlas [00:19:29]:Can you take it up there for me? So he did, and he came back and he said, oh, they weren't very nice, and they had a dog, and he was barking at me. And I said, well, this doesn't sound good. Well, the very next morning, my landline was ringing. And they said, oh, we love this and we wanna represent it. And I think within a few weeks, they'd sold it to one of the top cookbook editors in New York City. But, honestly, I was just too young and too dumb to really appreciate what, you know, synchronicity, luck, maybe some talent, of course. We have to own that about ourselves as women, but I didn't believe it at the time. And, it was, you know, the rest as they say is history.Stephanie [00:20:13]:It really what a great story. I love hearing that because anybody in the publishing world finding an agent is just like finding a needle in a hay stack, and then getting the book bought by the publisher is another needle. And even, you know, if you have good publishers, some people have bad experiences. The publishing industry has changed since COVID. It's just changed so dramatically.Nava Atlas [00:20:34]:Yes. I mean, there has always been, I would say, you know we always think everything back then was better not necessarily. You see in vegetariana the drawings are very delicateStephanie [00:20:45]:Yeah. AndNava Atlas [00:20:46]:white. Well, when I first saw my book in print, I cried, but not from happiness. They had inked the drawing so heavily and that some of the pages were actually sticking together.Stephanie [00:20:58]:Aw.Nava Atlas [00:20:58]:So it was an epic nightmare. But they did they corrected everything for the second printing, and the book was actually very successful. And it led me to my second, and then I thought, well, this is a great way for a starving artist to make money. Yeah. And, you know, you know, I was very dedicated at the time to vegetarianism as much as right now, I'm even more dedicated to veganism for many, many reasons. But, you know, what you say is right. I feel like and I can't give the name on the air, but I've been so blessed with my agent.Stephanie [00:21:29]:Mhmm.Nava Atlas [00:21:30]:And it is, again, sometimes it's a matter of luck or timing and and persistence. Persistence is a very important ingredient.Stephanie [00:21:39]:And I love this story about you putting yourself out there because we're in this kind of weird age. And I I'm am I like the the where we're at, but it's different in that now, so many people that are getting, you know, 6 figure advanced cookbook deals are influencers or have a huge following on social media. And what I find more often than not, many of them are great, but also what you the skill sets that you need to be a good social media influencer are not necessarily the same skill sets that you need to be a good cookbook author. So you can do great hands videos and 5 ingredients or less or they the publishers now just look like how many social media followers do they have. Are they on TikTok? Are they doing these videos? And that's kind of how you get the deal. I hope that we still can have some of the other types of books that are more labor of loves and are single themed or are unique and different in that way. And I'm worried we might lose some of that, and it's all gonna be gonna come about a personality.Nava Atlas [00:22:51]:Yeah. All of what you say is a 100% correct. And in fact, when I was, listening to your podcast with John Kung, and he was saying he has 2,000,000 followers on TikTok. Well, I have 0 followers on TikTok because I'm not on TikTok, and I have nothing against it. In fact, I think it's great. I think when people can kind of build their own platform, it's just wonderful. But aside from doing cookbooks, I'm also a a writer, a nonfiction writer. I run 2 websites, and I feel like there's just so many hours in a day and just so many skill sets and hats that one person can wear.Stephanie [00:23:26]:Yeah. And some of the, I mean, some of the fast quick hand photography or videography or even just, like, doing videos on YouTube. Thank god for me because as a home cook, you know, I don't know. I don't have good knife skills. I am really just like your next door neighbor that's cooking you food and has a reasonably funny personality, but that's about all I got. So it's it's fun to be able to make a career with those skills. Yes. But I also I do understand that, you know, there are people like the Ina Garten's of the world who we need to make room for them too because even though maybe, you know, she does she has a lot of people on TikTok and all that now.Stephanie [00:24:11]:But in the day, she didn't. And her books are really well researched and really well put together. It's kind of an exciting time, but it's also a time where there's a lot for a lot of different types of people. And young people too. Like, what makes I mean, my daughter's 25, and she's really into cooking. But she cooks things I would never cook. Like, she will make her own bagels. I would no more near make my own bagel and boil it.Stephanie [00:24:36]:And I just, you know, that's not really what I do, but I'm so impressed that she does it. She'll do the 4 day project cooking, you know, the making the steamed bao buns and just doing all kinds of fun stuff.Nava Atlas [00:24:49]:That's wonderful, though. My daughter has become a really good seitan maker. Are you familiar with it?Stephanie [00:24:55]:Yeah. Yeah.Nava Atlas [00:24:55]:And and it's my recipe and I've really refined it. But I thought sometimes it just feels like such a project to me. I'm so glad that she likes to do it. Yeah. It's very useful.Stephanie [00:25:07]:So is your whole family vegan and vegetarian?Nava Atlas [00:25:11]:I would say, you know, yes. In fact, we went vegan at the same time. My husband has kind of gone in and out of having eggs. So when he has eggs, he's a vegetarian, but both of my kids, my kids were raised vegetarian. Neither of them, and they are not young anymore. Neither of them have ever tasted meat in their life.Stephanie [00:25:31]:Oh, that's so funny. I can't even imagine that because we just eat so much beef in the Midwest. What I will say, this producer that I was talking to you about that's vegan, she started raising chickens. And she had all these eggs, and eventually, she started eating the eggs. And then she ended up getting rid of the chicken, so she's off the eggs again. But it it it was interesting to hear, like, how she came to even incorporating eggs into her life. She was just like, I have all these eggs. I hate the waste.Nava Atlas [00:26:02]:Right. And, you know, when you have chickens, they're gonna lay eggs.Stephanie [00:26:05]:Yeah. So, you know, INava Atlas [00:26:06]:have a friend who raises backyard chickens and, you know, she's giving them usually to my a lot of times to my husband. And it's nice to know that they're eggs that are raised too mainly, you know, where they came from and everything.Stephanie [00:26:18]:If you had to say a favorite recipe for you in the vegan soups and stews book, you kind of already said, the one. I just before we wrap up, is there a book or is there a recipe that feels really personal to you or something that you feel like is a signature just of yours?Nava Atlas [00:26:39]:I just opened to 1, the mock chicken noodle soup. So chicken noodle soup with c h I c k apostrophe n. Yes. And subtitle is kinda like my mom's but without the bird. So this uses didStephanie [00:26:56]:you get that flavor without the bird?Nava Atlas [00:27:00]:Well, I used vegetable or vegan chicken style bouillon cubes. Mhmm. And then the chicken chicken product also, they usually have their own flavor. And it's really, you know, it's really not that difficult. I feel like this is proof positive that pretty much anything can be veganized. And I'm going back to the beginning of the program saying that I really didn't like my mom's cooking very much, but yet I loved my mom. So this super reminds me not so much of my mom's cooking that I didn't particularly like, but of my mom. Yeah.Nava Atlas [00:27:35]:So even looking at it and the way it looks is just just brings me back to my childhood. And I think that's so much of what eating is about. And so much of what comfort food is about is that nostalgia and that comfort of, you know, our parents or our family and the safety. And I feel like that is just such a universal human need. I always think that we're not necessarily alike as humans, but I think that we all want the same things. We want love, security, our family, and food is just such a way to bring people together.Stephanie [00:28:14]:Yeah. I couldn't agree more. And boy, that's a great way to end it. I love that you shared that, story. And I was just you know, that we're just coming off of the Republican National Convention, and I've been feeling a little bit like trying to be open minded, but also feeling a little tribal in my belief system. And I do think about getting back to what do what are people wanting? You when you really get down to it, we do want a lot of the same things. We come out of different points of view, but it helps me to have empathy and understanding when I'm having a hard time feeling like, who are these people?Nava Atlas [00:28:57]:I'm glad you said it. Not me, but I I get I get it.Stephanie [00:29:02]:And yeah. And on both sides, really. I mean, I'm from Minneapolis, and believe me, we have a lot of left, real left, left, left stuff happening right now. And on the one hand, some of it's really exciting. And on the other hand, I just feel like it's too much, and you feel like you're kinda pulled on all sides and not sure where the real understanding is. And I'm just trying to find my own personal empathetic path as we Absolutely. Get walking up to this election regardless of what SoNava Atlas [00:29:30]:Find a way to meet in the middle and things that we all have as commonalities.Stephanie [00:29:34]:And it is always food and soup, isn't it?Nava Atlas [00:29:37]:Absolutely. I think food really brings us together for sure.Stephanie [00:29:41]:This has been such a delight. Thank you so much for spending a little time with me today. I appreciate it. And we'll get the podcast edited and posted. It is Vegetariana. That is the original book, A Rich Harvest of Whitlore and Recipes. And the new book that's not new, but in its 5th edition, but new with pretty pictures, vegan soups and stews for all seasons, Nava Atlas. Thanks joining me.Stephanie [00:30:03]:I really appreciate it.Nava Atlas [00:30:04]:Oh, thank you. If I could just, one more thing is that people can visit me as at the vegan atlas dotcom.Stephanie [00:30:11]:Okay. I think I went to your website once, so I'll put that in the show notes.Nava Atlas [00:30:15]:Oh, thank you so much.Stephanie [00:30:16]:Okay. Great to meet you.Nava Atlas [00:30:17]:Bye bye. Alright.Stephanie [00:30:18]:Bye bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Nava Atlas is an American cookbook author and illustrator known for her work on the groundbreaking and inventive “Vegetariana” and her “Vegan Soups and Stews For All Seasons,” now in its fourth edition.Truly a pioneer in the culinary world, activism, literature, and art, Vegetariana first hit bookshelves in 1984. Now, 37 years later, Nava's premier work encompassing recipes, food lore, and imaginative illustrations has been reborn for a whole new generation of compassionate cooks.Nava's “Vegan Soups and Stews For All Seasons,” features 120 Vegan Soup and Stew recipes that have been tried and true over the last 25 years. Nava's vegan chicken noodle soup is one of her favorite recipes from the book. Here is the recipe from her blog, The Vegan Atlas and make sure to follow her substack newsletter at The Vegan Atlas and Literary Ladies Guide is at Whether you're looking for a colorful global stew or a refreshing cold soup, there's something for every soup lover in these pages. EPISODE TRANSCRIPT:Stephanie [00:00:11]:Hello, everybody, and welcome to Dishing with Stephanie's dish, the podcast where we talk to people obsessed with food, and we do talk to a lot of cookbook authors, and I feel pretty honored today. I'm with, I feel like, a living legend, not only in the vegetarian category, but vegan category, and also a fellow soup lover, which is so exciting. Good morning, Nava. How are you? Welcome to the show, Nava Hatless.Nava Atlas [00:00:35]:Thank you. Thank you so much for having me. I'm really excited to be here, and I'll tell you why in a moment.Stephanie [00:00:41]:Okay. So let us talk because you have Vegetariana was one of your first books, which isNava Atlas [00:00:48]:This is my first.Stephanie [00:00:49]:Okay. And it is a hoot. It has, like, these hand drawn illustrations, little bits of wisdom throughout. It is really a well done book, and it was reissued in the last couple of years and made all completely vegan. Did you go vegan later in life? Or tell me about that transition.Nava Atlas [00:01:08]:It was exactly, I would say, 20. I go by my son's age because he was 10 when he went vegan, and now he's 32. So it's always easy for me to keep track. So, yeah, 22 years vegan. I was vegetarian since high school. So I was kind of an early adopter, not necessarily on the veganism side of it, but, you know, I remember even in being a weirdo as a vegetarian back then. And also I was gonna say that, you know, I've really seen this whole progression from analog to digital and, you know, wanting to familiarize myself with you, your work, your podcast. I went straight to and, of course, I'm going to forget.Nava Atlas [00:01:51]:Oh, John Kung. Yeah. And he was talking about Detroit, and I was so thrilled because I grew up right outside Detroit.Stephanie [00:02:02]:My radio partner grew up outside Detroit too. And I really I love Detroit. I visited and had, like, 4 very memorable days in my life.Nava Atlas [00:02:14]:It is an amazing city, and it's an an amazing transformation. The last time I was there was not that long ago. It was maybe a year ago a year ago, June. Sure. And, my friend was showing me around central downtown, and then I saw an article. I'm not sure if it was in New York Times or elsewhere statistic that statistic that says that downtown Detroit is actually safer than San Francisco.Stephanie [00:02:46]:Oh, I believe that. Yeah. I absolutely believe that. It is a really cool place to visit. The farmer's market alone was just mind blowing to me. So many just sheds upon sheds of makers, and I've always loved maker culture and people that make products, and I have podcasts about that too. And really just enjoy the craft of people making food and how hard they have to work and how delicious it is.Nava Atlas [00:03:15]:And so many vegan restaurants, you know, for me, that's really my interest. And, one that had started when I was in college in Ann Arbor, I am a University of Michigan graduate, was Ceva, and now they have that beautiful place in downtown Detroit that is delicious. It is, you know, expensive on a par with New York, still very much worth it. But I, you know, I'm really glad to see the city thriving because the city has been through so much. Yeah. And I have to admit, I did not get to Eastern Market on my last visit because I also really wanted to save some time to go to Ann Arbor, my alma mater, and see how I haven't been to Ann Arbor for a longer time and how that has transformed. It looks like a little city now. And then Royal Oak looks like Ann Arbor did when I went to something there.Stephanie [00:04:02]:It's funny. Yeah. So veganism, I will say so I do eat meat, and I knew people that were vegans, and I knew it was a thing. And, obviously, being in the food world, you're paying attention to trends. And, obviously, eating plant based is super beneficial health wise. And then I started working on my TV show, and my executive producer is vegan. And I just really felt like I had my eyes opened to what it really means to, like, live a vegan lifestyle. And for her, she's been doing it like you for so long.Stephanie [00:04:42]:It's just like, oh, I just don't eat meat. It's really no big deal at all. And we are so fortunate now in that we have so many choices and so many options in our food world. Writing a cookbook that's vegan specific to soup, I thought was probably not as hard as people think because a lot of soups are vegan if you're using a vegetable broth.Nava Atlas [00:05:03]:Right. They're vegan. So many soups are vegan already, and soup is a very plant forward type of food, maybe second only to salad.Stephanie [00:05:12]:Yeah. Exactly. And that's kinda how I think about soup because I make a lot of soup, but I also make a lot because I cook a lot. So I have all of the vegetable scraps and the broths and the little dribs and drabs of things that I'm always throwing into a soup. When you put your cookbook together, was it hard for you to think about, like, okay, what recipes am I gonna put in? What am I not?Nava Atlas [00:05:34]:So this book, like Vegetariana, has a long history. What you're holding in your hands now is the 5th edition. I've heard. Yeah. So I think I published it. I I had an agent back then, not the same one I have now, and she said, oh, you know, publishers are saying this is just too niche. It's too specific. Couldn't find a publisher.Nava Atlas [00:05:54]:So I thought, you know what? I'll publish it myself. And at the time, it was it was actually so many more people are self publishing now, but it was easier back then like a lot of things. It was a very small, really diminutive hand drawn book, and it did very well. So once I had proved myself, it was picked up by Little Brown. Then it went out of print at Little Brown. I went back to self publishing it. That same editor went to Random House, so she picked it up again, and then it went out of print. It you know, none of the additions before this one had as many photographs and they weren't designed as beautifully as I would have liked.Nava Atlas [00:06:38]:So it was really nice to get the whole process back into my hands.Stephanie [00:06:42]:The book is really beautiful. So did you publish this version yourself?Nava Atlas [00:06:47]:This one I did because, you know, after the 4th edition, it's the likelihood of another publisher publishing something that's been in and out of print so many times is probably close to nil. Even though it has sold lots of copies, you know, people want to move on to the new thing, to the fresh thing, and it's understandable.Stephanie [00:07:06]:I'm pretty impressed by that. Not only that you're in your 5th edition, but as a cookbook writer myself who does publish the more traditional route, you're probably, financially, it's a much better, amount of money per book that you make probably publishing yourself than going through a publishing house.Nava Atlas [00:07:28]:I was going to say maybe per book for the copies that you're lucky to sell, but, you know, really at a disadvantage from the perspective of distribution. That's a big thing. Yep. I have a good distributor, but, you know, I I feel I felt like, you know, I just want a beautiful edition of this book before I leave this mortal coil. But as far as making lots of money, no. I would say to your listeners, that's not the way to get rich.Stephanie [00:07:58]:Yeah. No. I just see, I think about it from the perspective of, like, okay. A traditional book, the author probably makes anywhere from 3 to $7 a copy.Nava Atlas [00:08:09]:Less than that.Stephanie [00:08:10]:Okay. And then a published book that you publish yourself, people say that you can make anywhere from 15 to $22 a copy.Nava Atlas [00:08:19]:Oh, maybe connect me with those people. I'd like to see where they got that information. Because Okay. You know, you're not doing huge printing, so your per unit cost is not great. Right. And also, I didn't wanna print overseas because, you know, that's another thing in itself and the books have to be printed way ahead of time. Yes. And so I did it domestically, which I think they did a beautiful job.Thank you for reading Stephanie's Dish Newsletter. This post is public so feel free to share it.Stephanie [00:08:42]:It is beautiful. But the perNava Atlas [00:08:43]:unit cost is going to be a little bit more. But, you know, this was a, a labor of love, I would say, to get it into print in a fashion that I'm really happy with. Because I do like you, I absolutely love soup. I think that I would say it's my very favorite category of food and eating. It just it's so digestible. And like I said, with the title, soups and stews for all seasons, you make them every time. If your people think of it fall, winter, but I love a cold summer soup. There's nothing more refreshing for dinner than, you know, when it's a warm evening like the summer we've had this past summer to have a a really delicious cold soup.Stephanie [00:09:26]:And like gazpacho can be revelatory. Right?Nava Atlas [00:09:30]:Absolutely. And a lot of these soups also, I would say in my summer chapter, about half of them are no cook. So that's great for those times where you feel like you just don't wanna turn on a single burner. Watermelon gazpacho is one of my newer favorites.Stephanie [00:09:45]:I did not see that in there. I'll have to look back. That sounds really interesting to me. Chilled soup is always a little I don't get there. I get there when it's really hot. I just don't think about it unless it's super hot.Nava Atlas [00:10:00]:I have a few that are good hot or cold. Like, one that I made not long ago, it's called tangy cold potato spinach soup.Stephanie [00:10:08]:And that's literally just open to that.Nava Atlas [00:10:10]:Oh, yeah. That it that's really good hot or cold. That could be, you know, had in the fall, nice and warm or hot. And then the next one also, cold creamy leek and potato soup because you do think leeks is a little bit more of a fall or spring vegetable. And I would say sometimes I just I don't even pay attention to the chapters. If I feel like having a winter soup in the summer, I'll do that or vice versa. You know? Well, I wouldn't have a a summer cold summer soup in the winter. But reverse, yes.Stephanie [00:10:39]:Yeah. Same. I was just at my cabin. It was 80 degrees, and I made, chicken broccoli soup because I just was hungry for it. Yeah. Let's talk about some of the stews. And you it feels like there's some global influences kind of in here, some Thai influences, perhaps some African influences. How do you get your ideas for recipes?Nava Atlas [00:11:05]:Well, if it's a it's globally influenced, I'm influenced by what I have when I go out to eat. And if I go out to eat, I like to have things that I haven't had at home or don't normally make at home, but then it's so much fun to try to recreate it in your own kitchen. And now, you know, supermarkets are a veritable feast of international ingredients, which is great. One of my favorites, my absolute favorite, what I call my favorite food hacks because I'm really lazy when it comes to Indian cuisine Mhmm. Is, simmer sauce. Mhmm. Indian. Have you ever tried any of the those?Stephanie [00:11:42]:Yeah. I have. Yep.Nava Atlas [00:11:44]:They're amazing. They really take anything you put them on tastes like it came from the best Indian restaurant because I am just simply too lazy to do the grinding 20 spicesStephanie [00:11:54]:and For sure.Nava Atlas [00:11:55]:You need to you'd get those complex flavors. It's not just about dumping some curry powder into something. So that has been really wonderful. And then in the last couple years, I would say I've really fallen in love with kimchi. Yes. Me too. Just how good it is for us. So the kimchiStephanie [00:12:14]:to get past the idea like it smells. Right? When you open that first jarNava Atlas [00:12:20]:or first do. Yeah.Stephanie [00:12:22]:Just sort of like, ugh. It's just got that really heavily fermented smell. But then when you use it, it doesn't taste like it smells at all.Nava Atlas [00:12:30]:It definitely mellows. And, you know, there are 2 types of kimchi. There is a kimchi made with fish sauce and I'm not I'm just guessing that might have more of the aroma.Stephanie [00:12:39]:Yeah.Nava Atlas [00:12:39]:And so I get the vegan kimchi. And again, I have a kimchi soup here and the list might look a little longer. I'm not a big fan of huge long ingredient list, by the way. A little bit longer than my usual, but it's still so easy, and it's one of those soups that's on the table in 30 minutes.Stephanie [00:12:58]:And which one is it?Nava Atlas [00:12:59]:The kimchi soup on page 63.Stephanie [00:13:02]:Alright. I'm just gonna take a look at that while we're sitting here too. Alright. And then stews, was that purposeful to include stews or is that just because soups kind of are like sue stews too.Nava Atlas [00:13:15]:You know, I have always called stews soups with a chunkier texture and a little more attitude.Stephanie [00:13:23]:Okay. That's a good way to describe it. I like it.Nava Atlas [00:13:26]:Right. So I have here this Italian mixed vegetable stew with the gnocchi, and the gnocchi tend to absorb a little bit more of the broth, so it becomes more stew like. And then I think in one of the later chapters, I have a a Thai vegetable stew with a peanut base. They're just so adaptable. You can you know, if you don't like stew like textures, you just put a little bit more liquid or water and it becomes you're back to a soup.Stephanie [00:13:54]:When I was looking at this easy laksa soup, the Southeast Asian influence there, I'm gonna be going to Southeast Asia in January.Nava Atlas [00:14:03]:Oh, really? I've neverStephanie [00:14:04]:been, and I wasNava Atlas [00:14:05]:Oh, wow.Stephanie [00:14:06]:There's so many delicious soups in their culture.Nava Atlas [00:14:09]:Absolutely. In fact, my nieces and nephews were just telling me a story that they were in, I believe it was Thailand, and they said by the end of their visit, they didn't wanna see another noodle again. Yep. There are a lotStephanie [00:14:21]:of noodles in the Thailand for sure.Nava Atlas [00:14:24]:I don't think it would I would ever tire of that though.Stephanie [00:14:27]:How did you get started in cookbook writing?Nava Atlas [00:14:30]:That is a very interesting story. In high school, like I said I was kind of the the oddball vegetarian both at school and in my family. Don't really remember what gave me that notion other than you know, I just never liked meat. My mom did this kind of bland Eastern European cooking. And I don't know, I think I was a little bit early for the hippie era, but I was kind of a wannabe. So I decided to go vegetarian. And my mom said, well, I'm not going to cook 2 meals. If you wanna be a vegetarian, you're gonna have to cook for yourself thinking that that would put a an end to it.Nava Atlas [00:15:07]:Yeah. But I really took to it. I really enjoyed it. And back then, we didn't have these beautiful supermarkets or whole foods or where these dusty health food stores.Stephanie [00:15:18]:Oh, I remember.Nava Atlas [00:15:19]:Yeah. Where it was probably 70% vitamins and potions and maybe a little bit, you know, and then brown things that you'd buy by the by the pound.Stephanie [00:15:30]:Yes.Nava Atlas [00:15:30]:But we just loved it. So I bought the the brown lentils and the brown oat groats and what not that we had, and I had so much fun with it. Then, when I got married rather early on in life, my husband really wanted to be a vegetarian, but he was absolutely no cook. Still isn't. You can make a good salad, but that's about it's his limit. So we would go out once in a while. We lived in New York City at the time, and I'd like to recreate things at home or just concoct. And he said, you really need to write this one down.Nava Atlas [00:16:02]:You need to write this one down, and I'll write this one down. And after a while, I found myself with a lot of recipes. I was, oh, I was a trained, never trained as a chef. In fact, sometimes people introduce me as a chef and I say, that's very nice of you, but it's an insult to chefs.Stephanie [00:16:19]:Yeah. I feel similarly. I'm just so well cooked.Nava Atlas [00:16:22]:Right. Exactly. I was a trained graphic designer and illustrator. And in fact, the book you're holding, one of them, Vegetariana, I designed and illustrated. And the design and the illustrations are very similar, identical, really, almost identical to the original edition, But with some additional new illustrations that I did, this was what I called my COVID project When we were inside for 2 years, I did a lot of new illustrations for it. And that's when I veganized it.Stephanie [00:16:55]:It's really it's a super lovely book. It's different than any other cookbook because it has just so much personality, but yet the recipes look super delicious too. It's like every page, I feel like I turn it, and it's a new discovery.Nava Atlas [00:17:08]:Oh, thank you. And I also call it the kind of cookbook that you can read in bed. Because there's a lot of stories and folklore and food lore and food history, which also kind of fascinates me. How I started writing was I did accumulate a lot of recipes. We were a starving artist couple in New York City back then. I remember going to a lecture by some well known graphic designer whose name, of course, I no longer remember, but he said, if you're a freelancer, unless you do something for yourself that's completely your own, you're gonna be just going from job to job to job. And I thought, that really resonated. So I thought why don't I try to put this together as a book.Nava Atlas [00:17:53]:And back then everything was analog. There was just phones. In fact, there was only landlines. And I was so shy. I was it was really a miracle that I was able to be a freelance illustrator and graphic designer because back then, the way to do it was to cold call and make an appointment with the art director and schlep the literal huge portfolio. So I had to make a, you know, what I thought was a proposal and make, you know, make a copy of it and send it off to and I sent it to 1 publisher, And they kept it for 6 months before saying no. And at that point, again, I read about how the publishing process worked. I was completely naive, and it said, you've got to find an agent.Nava Atlas [00:18:41]:I thought, how am I, one of the shyest people on earth, going to find an agent? So my husband actually took my my really rough proposal to a copy shop across from where our studio was, our art studio. And the guy behind the counter said, oh, what is this? It looks really interesting. And my husband told him, he said, oh, my girlfriend is an agent. So he gave me her number. But of course I had to call them on a landline with my hand and my voice shaking. And they said, well, you can, you know, mail it or you can drop it off, but we know we're not looking right now, and it could take several weeks or several months. And I said to my husband, I can't do this. Can you take it up? They were also in New York City.Nava Atlas [00:19:29]:Can you take it up there for me? So he did, and he came back and he said, oh, they weren't very nice, and they had a dog, and he was barking at me. And I said, well, this doesn't sound good. Well, the very next morning, my landline was ringing. And they said, oh, we love this and we wanna represent it. And I think within a few weeks, they'd sold it to one of the top cookbook editors in New York City. But, honestly, I was just too young and too dumb to really appreciate what, you know, synchronicity, luck, maybe some talent, of course. We have to own that about ourselves as women, but I didn't believe it at the time. And, it was, you know, the rest as they say is history.Stephanie [00:20:13]:It really what a great story. I love hearing that because anybody in the publishing world finding an agent is just like finding a needle in a hay stack, and then getting the book bought by the publisher is another needle. And even, you know, if you have good publishers, some people have bad experiences. The publishing industry has changed since COVID. It's just changed so dramatically.Nava Atlas [00:20:34]:Yes. I mean, there has always been, I would say, you know we always think everything back then was better not necessarily. You see in vegetariana the drawings are very delicateStephanie [00:20:45]:Yeah. AndNava Atlas [00:20:46]:white. Well, when I first saw my book in print, I cried, but not from happiness. They had inked the drawing so heavily and that some of the pages were actually sticking together.Stephanie [00:20:58]:Aw.Nava Atlas [00:20:58]:So it was an epic nightmare. But they did they corrected everything for the second printing, and the book was actually very successful. And it led me to my second, and then I thought, well, this is a great way for a starving artist to make money. Yeah. And, you know, you know, I was very dedicated at the time to vegetarianism as much as right now, I'm even more dedicated to veganism for many, many reasons. But, you know, what you say is right. I feel like and I can't give the name on the air, but I've been so blessed with my agent.Stephanie [00:21:29]:Mhmm.Nava Atlas [00:21:30]:And it is, again, sometimes it's a matter of luck or timing and and persistence. Persistence is a very important ingredient.Stephanie [00:21:39]:And I love this story about you putting yourself out there because we're in this kind of weird age. And I I'm am I like the the where we're at, but it's different in that now, so many people that are getting, you know, 6 figure advanced cookbook deals are influencers or have a huge following on social media. And what I find more often than not, many of them are great, but also what you the skill sets that you need to be a good social media influencer are not necessarily the same skill sets that you need to be a good cookbook author. So you can do great hands videos and 5 ingredients or less or they the publishers now just look like how many social media followers do they have. Are they on TikTok? Are they doing these videos? And that's kind of how you get the deal. I hope that we still can have some of the other types of books that are more labor of loves and are single themed or are unique and different in that way. And I'm worried we might lose some of that, and it's all gonna be gonna come about a personality.Nava Atlas [00:22:51]:Yeah. All of what you say is a 100% correct. And in fact, when I was, listening to your podcast with John Kung, and he was saying he has 2,000,000 followers on TikTok. Well, I have 0 followers on TikTok because I'm not on TikTok, and I have nothing against it. In fact, I think it's great. I think when people can kind of build their own platform, it's just wonderful. But aside from doing cookbooks, I'm also a a writer, a nonfiction writer. I run 2 websites, and I feel like there's just so many hours in a day and just so many skill sets and hats that one person can wear.Stephanie [00:23:26]:Yeah. And some of the, I mean, some of the fast quick hand photography or videography or even just, like, doing videos on YouTube. Thank god for me because as a home cook, you know, I don't know. I don't have good knife skills. I am really just like your next door neighbor that's cooking you food and has a reasonably funny personality, but that's about all I got. So it's it's fun to be able to make a career with those skills. Yes. But I also I do understand that, you know, there are people like the Ina Garten's of the world who we need to make room for them too because even though maybe, you know, she does she has a lot of people on TikTok and all that now.Stephanie [00:24:11]:But in the day, she didn't. And her books are really well researched and really well put together. It's kind of an exciting time, but it's also a time where there's a lot for a lot of different types of people. And young people too. Like, what makes I mean, my daughter's 25, and she's really into cooking. But she cooks things I would never cook. Like, she will make her own bagels. I would no more near make my own bagel and boil it.Stephanie [00:24:36]:And I just, you know, that's not really what I do, but I'm so impressed that she does it. She'll do the 4 day project cooking, you know, the making the steamed bao buns and just doing all kinds of fun stuff.Nava Atlas [00:24:49]:That's wonderful, though. My daughter has become a really good seitan maker. Are you familiar with it?Stephanie [00:24:55]:Yeah. Yeah.Nava Atlas [00:24:55]:And and it's my recipe and I've really refined it. But I thought sometimes it just feels like such a project to me. I'm so glad that she likes to do it. Yeah. It's very useful.Stephanie [00:25:07]:So is your whole family vegan and vegetarian?Nava Atlas [00:25:11]:I would say, you know, yes. In fact, we went vegan at the same time. My husband has kind of gone in and out of having eggs. So when he has eggs, he's a vegetarian, but both of my kids, my kids were raised vegetarian. Neither of them, and they are not young anymore. Neither of them have ever tasted meat in their life.Stephanie [00:25:31]:Oh, that's so funny. I can't even imagine that because we just eat so much beef in the Midwest. What I will say, this producer that I was talking to you about that's vegan, she started raising chickens. And she had all these eggs, and eventually, she started eating the eggs. And then she ended up getting rid of the chicken, so she's off the eggs again. But it it it was interesting to hear, like, how she came to even incorporating eggs into her life. She was just like, I have all these eggs. I hate the waste.Nava Atlas [00:26:02]:Right. And, you know, when you have chickens, they're gonna lay eggs.Stephanie [00:26:05]:Yeah. So, you know, INava Atlas [00:26:06]:have a friend who raises backyard chickens and, you know, she's giving them usually to my a lot of times to my husband. And it's nice to know that they're eggs that are raised too mainly, you know, where they came from and everything.Stephanie [00:26:18]:If you had to say a favorite recipe for you in the vegan soups and stews book, you kind of already said, the one. I just before we wrap up, is there a book or is there a recipe that feels really personal to you or something that you feel like is a signature just of yours?Nava Atlas [00:26:39]:I just opened to 1, the mock chicken noodle soup. So chicken noodle soup with c h I c k apostrophe n. Yes. And subtitle is kinda like my mom's but without the bird. So this uses didStephanie [00:26:56]:you get that flavor without the bird?Nava Atlas [00:27:00]:Well, I used vegetable or vegan chicken style bouillon cubes. Mhmm. And then the chicken chicken product also, they usually have their own flavor. And it's really, you know, it's really not that difficult. I feel like this is proof positive that pretty much anything can be veganized. And I'm going back to the beginning of the program saying that I really didn't like my mom's cooking very much, but yet I loved my mom. So this super reminds me not so much of my mom's cooking that I didn't particularly like, but of my mom. Yeah.Nava Atlas [00:27:35]:So even looking at it and the way it looks is just just brings me back to my childhood. And I think that's so much of what eating is about. And so much of what comfort food is about is that nostalgia and that comfort of, you know, our parents or our family and the safety. And I feel like that is just such a universal human need. I always think that we're not necessarily alike as humans, but I think that we all want the same things. We want love, security, our family, and food is just such a way to bring people together.Stephanie [00:28:14]:Yeah. I couldn't agree more. And boy, that's a great way to end it. I love that you shared that, story. And I was just you know, that we're just coming off of the Republican National Convention, and I've been feeling a little bit like trying to be open minded, but also feeling a little tribal in my belief system. And I do think about getting back to what do what are people wanting? You when you really get down to it, we do want a lot of the same things. We come out of different points of view, but it helps me to have empathy and understanding when I'm having a hard time feeling like, who are these people?Nava Atlas [00:28:57]:I'm glad you said it. Not me, but I I get I get it.Stephanie [00:29:02]:And yeah. And on both sides, really. I mean, I'm from Minneapolis, and believe me, we have a lot of left, real left, left, left stuff happening right now. And on the one hand, some of it's really exciting. And on the other hand, I just feel like it's too much, and you feel like you're kinda pulled on all sides and not sure where the real understanding is. And I'm just trying to find my own personal empathetic path as we Absolutely. Get walking up to this election regardless of what SoNava Atlas [00:29:30]:Find a way to meet in the middle and things that we all have as commonalities.Stephanie [00:29:34]:And it is always food and soup, isn't it?Nava Atlas [00:29:37]:Absolutely. I think food really brings us together for sure.Stephanie [00:29:41]:This has been such a delight. Thank you so much for spending a little time with me today. I appreciate it. And we'll get the podcast edited and posted. It is Vegetariana. That is the original book, A Rich Harvest of Whitlore and Recipes. And the new book that's not new, but in its 5th edition, but new with pretty pictures, vegan soups and stews for all seasons, Nava Atlas. Thanks joining me.Stephanie [00:30:03]:I really appreciate it.Nava Atlas [00:30:04]:Oh, thank you. If I could just, one more thing is that people can visit me as at the vegan atlas dotcom.Stephanie [00:30:11]:Okay. I think I went to your website once, so I'll put that in the show notes.Nava Atlas [00:30:15]:Oh, thank you so much.Stephanie [00:30:16]:Okay. Great to meet you.Nava Atlas [00:30:17]:Bye bye. Alright.Stephanie [00:30:18]:Bye bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

What's it like to leave fashion? And why would someone do that? Sarah of Deco Denim shares her experiences working as a denim designer and what she is doing now. In this episode we will discussSarah's experiences working for Levi's, among other companiesHer journey to escape corporate fashionWhat she has learned along the way as a small business ownerHer advice for anyone else looking to make a big career/life changeIf you are looking for more info about the environmental/ethical issues associated with denim production, go back and listen to the early Clotheshorse series about denim, starting with episode 11.Go follow Sarah on Instagram:  @deco.denimPreorder your Clotheshorse merch here: https://clotheshorsepodcast.com/shop/If you want to share your opinion/additional thoughts on the subjects we cover in each episode, feel free to email, whether it's a typed out message or an audio recording:  amanda@clotheshorse.worldDid you enjoy this episode? Consider "buying me a coffee" via Ko-fi: ko-fi.com/clotheshorseFind this episode's transcript (and so much more) at clotheshorsepodcast.comClotheshorse is brought to you with support from the following sustainable small businesses:The Pewter Thimble Is there a little bit of Italy in your soul? Are you an enthusiast of pre-loved decor and accessories? Bring vintage Italian style — and history — into your space with The Pewter Thimble (@thepewterthimble). We source useful and beautiful things, and mend them where needed. We also find gorgeous illustrations, and make them print-worthy. Tarot cards, tea towels and handpicked treasures, available to you from the comfort of your own home. Responsibly sourced from across Rome, lovingly renewed by fairly paid artists and artisans, with something for every budget. Discover more at thepewterthimble.comSt. Evens is an NYC-based vintage shop that is dedicated to bringing you those special pieces you'll reach for again and again. More than just a store, St. Evens is dedicated to sharing the stories and history behind the garments. 10% of all sales are donated to a different charitable organization each month.  New vintage is released every Thursday at wearStEvens.com, with previews of new pieces and more brought to you on Instagram at @wear_st.evens.Deco Denim is a startup based out of San Francisco, selling clothing and accessories that are sustainable, gender fluid, size inclusive and high quality--made to last for years to come. Deco Denim is trying to change the way you think about buying clothes. Founder Sarah Mattes wants to empower people to ask important questions like, “Where was this made? Was this garment made ethically? Is this fabric made of plastic? Can this garment be upcycled and if not, can it be recycled?” Signup at decodenim.com to receive $20 off your first purchase. They promise not to spam you and send out no more than 3 emails a month, with 2 of them surrounding education or a personal note from the Founder. Find them on Instagram as @deco.denim.Vagabond Vintage DTLV is a vintage clothing, accessories & decor reselling business based in Downtown Las Vegas. Not only do we sell in Las Vegas, but we are also located throughout resale markets in San Francisco as well as at a curated boutique called Lux and Ivy located in Indianapolis, Indiana. Jessica, the founder & owner of Vagabond Vintage DTLV, recently opened the first IRL location located in the Arts District of Downtown Las Vegas on August 5th. The shop has a strong emphasis on 60s & 70s garments, single stitch tee shirts & dreamy loungewear. Follow them on instagram, @vagabondvintage.dtlv and keep an eye out for their website coming fall of 2022.Country Feedback is a mom & pop record shop in Tarboro, North Carolina. They specialize in used rock, country, and soul and offer affordable vintage clothing and housewares. Do you have used records you want to sell? Country Feedback wants to buy them! Find us on Instagram @countryfeedbackvintageandvinyl or head downeast and visit our brick and mortar. All are welcome at this inclusive and family-friendly record shop in the country!Located in Whistler, Canada, Velvet Underground is a "velvet jungle" full of vintage and second-hand clothes, plants, a vegan cafe and lots of rad products from other small sustainable businesses. Our mission is to create a brand and community dedicated to promoting self-expression, as well as educating and inspiring a more sustainable and conscious lifestyle both for the people and the planet.Find us on Instagram @shop_velvetunderground or online at www.shopvelvetunderground.comSelina Sanders, a social impact brand that specializes in up-cycled clothing, using only reclaimed, vintage or thrifted materials: from tea towels, linens, blankets and quilts.  Sustainably crafted in Los Angeles, each piece is designed to last in one's closet for generations to come.  Maximum Style; Minimal Carbon Footprint.Salt Hats:  purveyors of truly sustainable hats. Hand blocked, sewn and embellished in Detroit, Michigan.Republica Unicornia Yarns: Hand-Dyed Yarn and notions for the color-obsessed. Made with love and some swearing in fabulous Atlanta, Georgia by Head Yarn Wench Kathleen. Get ready for rainbows with a side of Giving A Damn! Republica Unicornia is all about making your own magic using small-batch, responsibly sourced, hand-dyed yarns and thoughtfully made notions. Slow fashion all the way down and discover the joy of creating your very own beautiful hand knit, crocheted, or woven pieces. Find us on Instagram @republica_unicornia_yarns and at www.republicaunicornia.com.Cute Little Ruin is an online shop dedicated to providing quality vintage and secondhand clothing, vinyl, and home items in a wide range of styles and price points.  If it's ethical and legal, we try to find a new home for it!  Vintage style with progressive values.  Find us on Instagram at @CuteLittleRuin.Thumbprint is Detroit's only fair trade marketplace, located in the historic Eastern Market.  Our small business specializes in products handmade by empowered women in South Africa making a living wage creating things they love like hand painted candles and ceramics! We also carry a curated assortment of&n...

The Business of Food in Detroit with Marcus Reliford Jr. and W.E. Da'CruzThis week Donna and Orlando traveled to the Eastern Market for a live podcast featuring Business Strategist, Marcus Reliford Jr. and CEO of The Mushroom Angel Company, W.E. Da'Cruz.The conversation titled, ‘From Incubation to Acceleration: Stories of Scaling a Food Business,' is part of a larger series where industry veterans explore pivotal challenges impacting the food industry and provide valuable insights to food business owners and entrepreneurs.  These gatherings also serve as a forum for networking and building community. If you're interested in growing your foodservice business, ‘Accelerating your Food Business.' is a six-week cohort tailored for growth-stage foodservice entrepreneurs looking to scale up!Powered by Eastern Market and In the Business of Food, During these six weeks, you'll learn all about management, customer service, menu optimization, systems, technology, HR, and so much more.Limited spots are available and applications close on July 18th so, apply now!FOR HOT TAKES:FRAMEBAR IN HAZEL PARK CLOSES CLOSES AFTER POP-UPS OBJECT TO BUSINESS PRACTICESSupport the Show.Follow us on Instagram, Facebook and Twitter.

In the upcoming episodes, we'll feature conversations from the Mackinac Policy Conference, which centers around the theme "Bridging the Future Together." This theme invites dialogue on inspiring collaboration across divides and addresses key issues for Michigan's future, including business growth, education, infrastructure, innovation, and equity. We're continuing our conversations with conference attendees and hope you enjoy these bonus episodes.On part 2 of this series, we'll be focusing on value partnerships between BCBSM and provider partners.Guests:Greg Handel - Vice President of Education & Talent at the Detroit Regional ChamberMarlo Rencher - President, Detroit Means BusinessChristianne Malone - Chief Program Officer at Tech TownKaty Trudeau - President of Eastern Market

Detroit has picked up the pace - and it seems like the city is starting to get back to that "buzz" of new things on a regular basis. Devon O'Reilly is in and we talk about a bunch of new restaurants, developments and things around Detroit: 00:47 - Where Devon's been: Previewing Vollmers in the old Park Bar space. It's a bar, and aims to be great at being a bar with some food.  06:46 - The Spanish-inspired Leña is opening in Brush Park, Devon has already been inside. 10:08 - Jer shares that athletic shoe store Run Detroit moving and expanding into Eastern Market 11:59 - GLAM Body works won $100k from Hatch Detroit, we talk about their future project in Grandmost Rosedale 13:54 - The importance of fixing the gaps in access to money in the area 16:24 - Thanks to our sponsor, Best Choice Roofing - https://bestchoiceroofingdetroit.com/ 17:14 - There are 23 new single-family homes being build on the city's east side, the first project like it in awhile. https://www.crainsdetroit.com/real-estate/new-houses-being-built-23-sites-near-indian-village 20:33 - Michigan Central reopening in June after six years of work, and decades of being shuttered to the public. We get into the details we know, and how this may be the biggest story of summer in Detroit 24:31 - The new transit center at the State Fairgrounds is opening this weekend, giving new life to the old Dairy Cattle building. Feedback as always - dailydetroit - at - gmail - dot - com or 313-789-3211 Follow us on Apple Podcasts: https://lnk.to/dailydetroitonapple  Or Spotify: https://lnk.to/dailydetroitonspotify  Thanks to our members: http://www.patreon.com/dailydetroit  

It's time for Patreon supporter, and co-host of the Star Wars Clone Conversations podcast, Maff to make his pick and it's the 1989 dystopian future movie, Robot Jox. Robot Jox blends elements of action, adventure, and futuristic technology. Directed by Stuart Gordon, the film's production faced numerous challenges, particularly in bringing its ambitious vision of giant robotic gladiators to life on the screen. Utilizing a combination of practical effects, miniatures, and stop-motion animation, the production team created impressive battle sequences that showcased the massive scale and power of the film's mechanized combatants. Additionally, the film's production benefited from the talents of its cast, including Gary Graham and Anne-Marie Johnson, who brought depth and authenticity to their roles as pilots controlling the giant robots known as "robot jox." Despite its modest budget, Robot Jox succeeded in delivering a visually stunning and action-packed spectacle that captivated audiences with its imaginative world-building and thrilling fight scenes. The film's unique blend of practical effects and innovative storytelling techniques cemented its status as a cult classic within the science fiction genre, earning a dedicated fanbase and influencing future filmmakers. While "Robot Jox" may not have achieved widespread commercial success upon its initial release, its enduring popularity and cultural impact have solidified its place in the pantheon of beloved sci-fi classics. If you enjoy the show we have a Patreon, so become a supporter. ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.patreon.com/thevhsstrikesback⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Plot Summary: In a world devastated by nuclear war, nations have abandoned conventional warfare in favor of settling conflicts through gladiatorial battles fought by towering machines called "robot jox." Among these pilots is Achilles, a skilled warrior representing the Western Market. His fierce rivalry with Alexander, the Eastern Market's champion, escalates when a tragic accident during their match leaves Achilles devastated and haunted by guilt. Vowing never to fight again, Achilles retreats from the arena. However, as tensions between the two markets reach a boiling point, Achilles is reluctantly drawn back into the arena for a final showdown. With the fate of humanity at stake, Achilles must confront his past and overcome his inner demons to emerge victorious in the ultimate battle between man and machine. ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠thevhsstrikesback@gmail.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://linktr.ee/vhsstrikesback⁠ --- Send in a voice message: https://podcasters.spotify.com/pod/show/thevhsstrikesback/message Support this podcast: https://podcasters.spotify.com/pod/show/thevhsstrikesback/support