Podcasts about emeril

Send us a textSummer House Reunion-Bedbugs, Breakups & Birthday ShadeThis week on We Wine Whenever, the ladies dive into Summer House Reunion Part 1, where the set is giving "bedbug chic" and the pastel dress code can't cover up the mess underneath.The episode opens with Paige confirming her breakup with Craig, throwing subtle shade over his alleged ring-buying claims. Sierra and West confront the wreckage of their misfired situationship, with Sierra baring her emotional truth around family trauma and missed connections. West takes accountability—sort of—but the pain lingers.Then Imrul joins and addresses his “orgy beast” label, reflecting on feeling isolated and misunderstood in the house. Jesse and Lexi's whirlwind romance is questioned under the reunion microscope, especially after Jesse admits to being flirty with Sierra while Lexi was away. Things get tense between Sierra and Lexi over press tour jabs, old kisses, and that awkward birthday group chat drama.Andy keeps the messy energy going, tossing shade and surprise questions, while the cast drips in passive-aggression and regret.TakeawaysThe reunion's theme was centered around bed bugs and party vibes.Fashion critiques were a significant part of the discussion, especially regarding hair.Amanda's rise from Kyle's girlfriend to a prominent figure at the reunion was noted.Sierra's feelings towards Craig were explored, revealing deeper emotional connections.The importance of asking for parental permission before a marriage proposal was discussed.Sierra's family issues played a crucial role in her emotional state during the reunion.West's self-reflection on his past behavior was acknowledged as a positive step.The dynamics of public relationships and the role of PR teams were examined.Emeril's introduction sparked controversy regarding his portrayal on the show.The hope for future friendships among cast members was expressed.  Family dynamics can significantly impact personal relationships.Romantic connections often come with misunderstandings and miscommunications.Trust issues can stem from past experiences and affect current relationships.Friendship loyalty can be tested in competitive environments.Social media can distort public perception of personal conflicts.Mental health should be prioritized, especially in high-pressure situations like reality TV.Empathy is crucial in understanding others' perspectives and actions.Personal growth often involves reassessing past judgments and biases.Reality TV can amplify personal struggles and public scrutiny.The dynamics of reality TV can lead to complex interpersonal relationships.Pop-u-lore Pop Culture PodcastThe go to pop culture podcast for millennials: full of useless and fascinating...Listen on: Apple Podcasts Spotify Volleybird Subscription BoxesVolleybird.shop for curated pickleball subscription boxes delivered every 8 weeksSupport the showhttps://www.wewinewhenever.com/

Amy and Riley discuss the bounty of four new Bravo shows that are being bestowed upon us, the end of Sutton and Avi's wonderful partnership. the online feud between Carl Radke and Lindsay Hubbard, and our new sponsor - Pedigree Drizzlers. (00:00 - 40:35)We then discuss the latest wonderful episode of Summer House - season 9, episode 13 - "The Changing of the Tides at the Beach". (40:35)If you enjoyed this episode and need more Turtle Time in your life, join the ⁠Turtle Time Patreon⁠ and become a Villa Rosa VIP to hear exclusive bonus content! We're recapping the Vanderpump Rules series from the beginning each week and uncovering all of its secrets.And if you need even more Turtle Time in your life, follow us on ⁠⁠TikTok⁠⁠ or ⁠⁠Instagram⁠⁠. And please, if you want to watch some of the fun things we do, subscribe on YouTube.RIVERSIDE AI SUMMARY: In this episode of Turtle Time, hosts Riley Hamilton and Amy Scarlatta discuss the surprising announcement of a new Pope, Pope Leo, and delve into the implications of this change. They then shift gears to cover the latest news from Bravo, including the announcement of new shows like Real Housewives of Rhode Island and the return of Ladies of London. The conversation explores the dynamics of the Real Housewives franchise and the potential impact of these new additions. They also touch on the upcoming spinoff of Shaws of Sunset and the controversial Wife Swap concept. Finally, they discuss the ongoing feud between Lindsay Hubbard and Carl, highlighting the social media buzz surrounding it. In this conversation, the hosts delve into the emotional complexities of public humiliation, particularly in the context of reality TV relationships. They explore the nuances of online feuds, the impact of social media on public perception, and the lighthearted yet serious discussions surrounding personal topics like fertility. The conversation also touches on the dynamics within the cast of Summer House, highlighting the evolving relationships and business ventures that shape their experiences. In this segment, the conversation delves into various themes including celebrity culture, personal relationships, and emotional struggles. The hosts discuss Bethany's move to Florida, the dynamics between Carl and Lindsay, Jesse's emotional journey, and the challenges of group dynamics in social settings. They also touch on the mysterious absence of Emeril, the complexities of Sierra and Jesse's friendship, and the impact of grief on relationships. The light-hearted moments, such as Kyle's muffin antics, provide a contrast to the deeper discussions. In this episode, Riley and Amy delve into the intricate dynamics of relationships showcased in 'Summer House,' exploring themes of family connections, celebrity interactions, and the emotional rollercoaster of friendships. They discuss the implications of engagements and breakups, the challenges of navigating apologies, and the anticipation of the season finale. The conversation also touches on pop culture references and personal anecdotes, providing a humorous and insightful commentary on the reality TV landscape. Hosted on Acast. See acast.com/privacy for more information.

Mike Shirinian and Dave Fansler are back at the big table with their Wine tasting tips and Emeril’s restaurant and Mike’s field trip to the Pebble Beach Wine & Food Festival. On the plate: From Pismo’s Coastal Grill, Chef Michael Vernon plates up a Japanese Sea Scallops is served. The meal was paired with a bottle of Bacon Beurre Blanc from Pismo's. Please Like, Comment and Follow 'The Restaurateurs' on all platforms: --- The Restaurateurs Podcast is available on the KMJNOW app, Apple Podcasts, Spotify, YouTube or wherever else you listen to podcasts. -- The Restaurateurs | Website | Email | - Everything KMJ KMJNOW App | Podcasts | Facebook | X | Instagram See omnystudio.com/listener for privacy information.

All the missing episodes are over on patreon.com/chrisdelia Get a shoutout on Congratulations: holler.baby/chrisdelia

Call up your weird uncle and take out the carving knife because it's Thanksgiving in the Top Chef kitchen! Follow the chefs as they prepare meals inspired by Chef Tom and Chef Emeril's family traditions. Tune in to hear our recap of Season 10 episode 3.

Happy Holidays! In this bonus episode, we dissect The Last Holiday, a film released on January 13, 2006, starring Queen Latifah, LL Cool J, Giancarlo Esposito, Timothy Hutton, and Ranjit Chowdhry. Join us as we discuss luxury, health insurance, Emeril, cheeseburger stuffed quail, possibilities, base jumping, and more! Notable Mentions + References in This Episode: Neil deGrasse Tyson's Response to Terrance Howard Sandra Lee's Kwanzaa Cake Smokey Robinson - Tracks of My Tears The Last Holiday - Why Me? The Last Holiday - Make Me International The Last Holiday - Spa Treatment The Last Holiday - Base Jump Connect with us: Instagram: @in_hindsight_pod Twitter: @in_hindsightpod  Want us to dissect one of your favorite childhood movies? Slide in our DMs or email us at inhindsightpod@gmail.com. Thanks for listening!

National cheese curds day. Entertainment from 1988. Grace Bedell told Abe Lincoln to grow a beard, King Henry VIII bans bowling for the poor, TaTa airlines begins service. Todays birthdays - Linda Lavin, Penny Marshall, Richard Carpenter, Tonya Roberts, Chrid De Burgh, Larry Miller, Emeril Lagasse, Kimberly Schlapman. Pau Allen died.Intro - Pour some sugar on me - Def Leppard    http://defleppard.com/The Cheese Curd songRed Red Wine - UB40Streets of Bakersfield - Dwight Yoakum   Buck OwensBirthdays - In da club - 50 Cent      http://50cent.com/Alice Tv theme songLaverne & Shirley TV theme songWe've only just begun - The CarpentersDon't pay the ferryman - Chris De BurghBoondocks - Little Big TownExit - In my dreams - Dokken     http://dokken.net/Follow Jeff Stampka at cooolmedia and facebook

In this episode, Emmy-nominated Culinary Producer and Entrepreneur Sarah Mastracco discusses her journey from high-pressure kitchens like Le Bernardin to a culinary producer for Martha Stewart, Snoop Dogg, and Emeril. Sarah shares how she transitioned to wellness-focused ventures, integrating food as medicine, and her advice for navigating major career shifts.Highlights:Transitioning from top-tier kitchens to culinary media and entrepreneurshipThe transferrable skills she used moving from top kitchens to producing food contentWhy she integrated her culinary expertise with holistic wellnessHow Storytelling influences the development of food contentTaking the entrepreneurial leap and launching two wellness brandsAdvice for pursuing a career in culinary arts, wellness and entrepreneurshipMentioned on the Show: The One Health 30-day Challenge kicks off on September 30, 2024. The following challenge will start on January 6, 2025. Learn more HEREShow GuestSarah Mastracco began her culinary journey in San Francisco before advancing her skills in Italy and New York's prestigious kitchens, including Le Bernardin and Eleven Madison Park. Transitioning to food media, she worked as an on-air chef and culinary producer for shows like Martha Cooks, Trisha's Southern Kitchen, Trisha's Southern Kitchen, and Pati's Mexican Table, earning multiple Emmy and James Beard nominations. With a passion for wellness, she studied at the Institute of Integrative Nutrition, which led her to co-found One Health, an Integrative Culinary Medicine platform, and launch Flavor Fork, a meal prep service offering locally sourced, whole-food meals in North Fork, Long Island, NYSupport the showJill Griffin helps leaders and teams thrive in today's complex workplace. Leveraging her extensive experience to drive multi-million-dollar revenues for brands like Coca-Cola, Microsoft, Samsung, and Hilton Hotels, Jill applies a strategic lens to workplace performance, skillfully blending strategy and mindset to increase professional growth, enhance productivity, and career satisfaction across diverse organizations. Visit JillGriffinCoaching.com for more details on: Book a 1:1 Career Strategy and Executive Coaching HERE Gallup CliftonStrengths Corporate Workshops to build a strengths-based culture Team Dynamics training to increase retention, communication, goal setting, and effective decision-making Keynote Speaking Grab a personal Resume Refresh with Jill Griffin HERE Follow @JillGriffinOffical on Instagram for daily inspiration Connect with and follow Jill on LinkedIn

Honoring his family's legacy while pushing boundaries to innovate New Orleans cuisine for the next generation is the 21-year-old patron chef of Emeril's in New Orleans and son of renowned chef Emeril Lagasse, E.J. Lagasse who joins Bruce on this season four finale. E.J. takes us on a journey through his culinary evolution, starting with his early—very early—experiences as a young teenager working in legendary kitchens like Daniel Boulud's and Eric Ripert's. E.J. also shares stories from his culinary travels, reflecting on how his time in kitchens around the world—from New York to Stockholm—has shaped his approach to running one of New Orleans' most iconic restaurants. He has picked up many valuable lessons and habits along the way, including one that Bruce believes is a practice all of us should follow in our travels. E.J. goes on to share his picks for his favorite meals in New Orleans and beyond. Throughout the conversation, his passion for the culinary arts is palpable. He offers behind-the-scenes insights into what it takes to lead a celebrated restaurant, the importance of mentorship, and how New Orleans' unique food culture continues to influence his creations. Whether you're a food lover or fascinated by the intersection of legacy and innovation, you'll enjoy this episode as a deep dive into the future of fine dining. --- A heartfelt thank you to you, our listener, and to all the wonderful guests who joined us this season on the second iteration of the Master Chef Series. Your support has been incredible, and we can't wait to bring you more exciting stories of travel, adventure, and culinary exploration in upcoming episodes of Travel That Matters. Make sure you're Following and stay tuned! --- To learn more about E.J. Lagasse and Emeril's, visit https://emerilsrestaurant.com. --- This season of Travel That Matters is presented by Silversea, the world's most luxurious ocean and expedition voyages for the curious. Travel That Matters is a CurtCo Media production. Host: Bruce Wallin Producer: AJ Moseley Marketing: Catrin Skaperdas Music: Joey SalviaSee omnystudio.com/listener for privacy information.

Emeril Lagasse, the granddaddy of celebrity chefs talks life, love -- and his favorite places to eat on and off the Vegas Strip. In this live recording at The Barbershop Cuts & Cocktails at The Cosmopolitan in Las Vegas, Emeril and Jose trade stories about food TV, disaster relief -- wait till you hear about how Emeril drove a truck full of homemade red rice and beans from New Orleans to Panama City, Florida! -- and discuss why they love having restaurants in the amazing culinary destination of Las Vegas. Thirty minutes is all it will take to inspire you to head to Las Vegas yourself to check out all the amazing places to eat and drink! This episode of Longer Tables is sponsored by Las Vegas.  See omnystudio.com/listener for privacy information.

Thanks for joining us today to talk with Karen Katz, author of the new book Getting Sauced: How I Learned Everything I Know About Food From Working in TV.Amuse News is hosted and produced by RJ Bee and Heritage Radio Network. Original music by Amar Sastry.

25 years ago Kristi moved to New Orleans and met Cynthia House Hunter. In this episode, they share their  adventures; from a favorite hangout - the legendary restaurant 1179, where Kristi had an awkward encounter with an admirer's fiance, to firing the napping housekeeper, to the party scene on the New Orleans waterfront.In February, 2024, Kristi presided over Cynthia's marriage to Dale - also known as "Hunter".  A lover of all things Italian, Cynthia now runs a travel business, Sicilian Adventures.com, which offers small group immersive adventures through the culture, cuisine and landscapes of Sicily, the largest of the Italian islands.  Stories:00:00 - Start00:11 - Introducing Cynthia 00:50 - 25 years ago in New Orleans01:20 - The "infamous" 1179 restaurant02:13 - "He keeps waving at me"03:25 - "We're just engaged"04:03 - We didn't know how great we had it"04:40 - Firing the napping housekeeper05:57 - How Kristi met Cynthia07:07 - "Time should have frozen"08:14 - Atticus Finch Day - a Texas tradition09:02 - Dinner at Emeril's New Orleans 09:49 - "Cathy can smell power" 11:20 - "Good evening boys. Low-slung hip belts are back"12:26 - The bar on the lakefront and the boat racing event14:05 - Cathy goes to Miami and we rescue her16:12 - "I've got a guy in Sicily"17:15 - The birthday party: "You are so my look"18:57 - Jojo is Kristi's mother: "It's ok to take a second look"20:02 - "You know what they say about the Greeks" 20:58 - Throwing the turkey side dishes in the lake23:10 - Sinclair and the women's shelter: "I didn't get my money's worth"25:00 - Just another holiday at the ranch: "I was so sick"27:55 - Contacting Cynthia and vacationing in Sicily  https://www.sicilianadventures.com/https://www.tiktok.com/@the.chef.the.sing

When E.J. Lagasse was four years old, he made his debut appearance in Food & Wine in a feature called "How to Kick Healthy Cooking Up a Notch." He wasn't the one making the recipes — that was his dad Emeril Lagasse — but 17 years later, the father and son are comrades in the kitchen. Most notably at their flagship New Orleans restaurant Emeril's, where E.J. — and if you just did the math, yes, he's 21 — runs the kitchen. The two generations of Lagasse chefs talk about working together, the unique magic of sno-ball season, and watching people's faces react to a massive pyramid of butter. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to this week's episode of GMH Hotel Edition with Sarah Dandashy and Steve Turk! We kick off with AAA Travel's latest announcements, revealing new Four and Five-Star hotels and restaurants in North America, including standout establishments like Emeril's in New Orleans and the Mandarin Oriental in Boston. The episode takes a serious turn with a major antitrust lawsuit alleging that six prominent hotel chains used AI software to collude on room pricing, potentially reshaping industry practices. On a lighter note, we dive into Allianz Partners' report showing a 34% increase in Americans traveling to Europe this summer, with cities like London and Paris leading the destination charts. Plus, we'll discuss the daring "Big Nude Boat" cruise set to sail from Florida, offering an 11-day adventure with stops in the Caribbean. Join us as we navigate these intriguing developments in the world of travel and hospitality. — Good Morning Hospitality is part of the Hospitality.FM podcast network and a Hospitality.FM Original. If you like this podcast, then you'll also love Behind The Stays with Zach Busekrus, which comes out every Tuesday & Friday, wherever you get your podcasts! This show is structured to cover industry news in travel and hospitality and is recorded live every Monday morning at 7 a.m. PST/10 a.m. EST. So make sure you tune in during our live show on our social media channels or YouTube and join the conversation live! Thank you to all of the Hospitality.FM Partners that help make this show possible, and if you have any press you want covered during the show, fill out this form! Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to this week's episode of GMH Hotel Edition with Sarah Dandashy and Steve Turk! We kick off with AAA Travel's latest announcements, revealing new Four and Five-Star hotels and restaurants in North America, including standout establishments like Emeril's in New Orleans and the Mandarin Oriental in Boston. The episode takes a serious turn with a major antitrust lawsuit alleging that six prominent hotel chains used AI software to collude on room pricing, potentially reshaping industry practices. On a lighter note, we dive into Allianz Partners' report showing a 34% increase in Americans traveling to Europe this summer, with cities like London and Paris leading the destination charts. Plus, we'll discuss the daring "Big Nude Boat" cruise set to sail from Florida, offering an 11-day adventure with stops in the Caribbean. Join us as we navigate these intriguing developments in the world of travel and hospitality. — Good Morning Hospitality is part of the Hospitality.FM podcast network and a Hospitality.FM Original. If you like this podcast, then you'll also love Behind The Stays with Zach Busekrus, which comes out every Tuesday & Friday, wherever you get your podcasts! This show is structured to cover industry news in travel and hospitality and is recorded live every Monday morning at 7 a.m. PST/10 a.m. EST. So make sure you tune in during our live show on our social media channels or YouTube and join the conversation live! Thank you to all of the Hospitality.FM Partners that help make this show possible, and if you have any press you want covered during the show, fill out this form! Learn more about your ad choices. Visit megaphone.fm/adchoices

Food & Wine has led the conversation around food, drinks, and hospitality in America and around the world since 1978. Season Two of the Tinfoil Swans podcast continues that legacy with even more intimate, informative, surprising, and uplifting interviews with the biggest names in the culinary industry and beyond, sharing never-before-heard stories about the successes, struggles, and fork-in-the-road moments that made them who they are today. This season, you'll hear from icons and innovators like Daniel Boulud, Rodney Scott, Asma Khan, Lee Anne Wong, Emeril and EJ Lagasse, Cody Rigsby, and others going deep on the moments that made them, their joys, inspirations, doubts, and dreams, and what's still on the menu for them. Tune in every Tuesday for a feast that'll feed your brain and soul. New episodes starting May 7. For more info visit: foodandwine.com/tinfoilswanspodcast Learn more about your ad choices. Visit megaphone.fm/adchoices

Get ready for a gastronomic adventure like no other as Roland Campos and Paul Ofcharsky unwrap the ultimate Christmas gift for your ears – a series of special holiday episodes with the culinary maestro, Chef E.J. Lagasse! Picture this: a festive feast for your senses as you log in and secure your virtual reservation at Emeril's. Imagine being transported to a culinary wonderland, where every bite is a symphony of flavors orchestrated by the one and only E.J. Lagasse. It's not just a podcast; it's an invitation to indulge in the magic of Christmas with the foodie in your life.Meet the culinary virtuoso himself, E.J. Lagasse, the MAN behind the apron. In a lively and candid conversation, Roland and Paul delve into E.J.'s journey – from his early days as a kitchen prodigy to taking the reins at Emeril's in NOLA, turning it into a culinary haven that's uniquely his own. This is no ordinary interview; it's a flavorful ride through E.J.'s love for food, his culinary adventures around the world, and his vision for Emeril's flagship.E.J.'s passion for food isn't just a genetic gift; it's a lifelong affair that started in the heart of the Lagasse family kitchen. Working alongside his legendary father, Emeril Lagasse, E.J. discovered the art of cooking at a young age. From his teenage years at Meril Restaurant to honing his craft at renowned establishments like Café Boulud and Le Bernardin in NYC, E.J.'s culinary journey is a tale seasoned with mentorship from icons like Daniel Boulud and Eric Ripert.But the story doesn't end there! After globetrotting and refining his skills abroad, E.J. returned to New Orleans in 2022, bringing a modern twist to Emeril's Restaurant. Now, as Chef Patron, he's on a mission to redefine Louisiana dining with an elegant touch and Emeril's signature bold flavors.In this podcast, expect to hear about E.J.'s culinary vision, the delicate dance between classic and seasonal tasting menus, and the intricate design elements that transform Emeril's into a culinary masterpiece. From intimate banquette seating to a wine bar inspired by E.J.'s love of art and culture, every detail adds a dash of sophistication to the dining experience.Ready to savor the flavors of this epicurean journey?  Download now on Spotify or your favorite podcast platform, and let Roland, Paul, and Chef E.J. Lagasse take you on a culinary sleigh ride that will leave your taste buds singing carols of delight!  #TasteTheMagic #EJLagasseExperience #PodcastPerfection

For the season finale, we welcome father/son duo, Chefs Emeril and E.J. Lagasse. Emeril recently handed over the reins of his flagship restaurant, Emeril's, to his 20 year old son.In this episode, Emeril and E.J. discuss their paths into the culinary world, including the moment E.J. knew he was ready to follow his father's footsteps in the culinary world…and how that talk went with his mom and dad. Emeril shares his thoughts about E.J.'s vision for the restaurant's reopening, which include new versions of Emeril classics (no pressure!). This year, the family will celebrate the 20th anniversary of the Emeril Lagasse Foundation, an organization that seeks to inspire, mentor and enable youth to reach their full potential via culinary, nutrition & arts education. Enjoy this episode as we go Beyond the Plate… with Chefs Emeril and E.J. Lagasse.This season is brought to you by Fords Gin, a gin created to cocktail.Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

Back in 1982, Emeril Lagasse famously took over from Paul Prudhomme as executive chef at Commander's Palace in New Orleans, and after an incredible run there he decided to open his own place, Emeril's, in 1990. Now, more than three decades on, his son EJ, at age 21, is chef patron, revisiting dishes his father made famous and updating them with his own unique spin. We'll talk about all that, as well as the magic of New Orleans, their over-the-top holiday food traditions, the ways their Portuguese heritage informs their work, and how Emeril is teaching a new generation about the power of food. For more info visit: southernliving.com/biscuitsandjam Biscuits & Jam is produced by: Sid Evans - Editor-in-Chief, Southern Living Krissy Tiglias - GM, Southern Living Lottie Leymarie - Executive Producer Michael Onufrak - Audio Engineer/Producer Jeremiah McVay - Script Editor Jennifer Del Sole-Director of Audio Growth Strategy & Operations Learn more about your ad choices. Visit megaphone.fm/adchoices

Alexandra Hoffmann, the founder and CEO of Crisis Ally, has many years of working in the corporate world to help leaders learn how better to manage and deal with crises they and their organizations face. She says that she began thinking about dealing with crisis management as a child. Not that she faced unusual or horrible crisis situations, but the concept peaked her interest from an early age.   Growing up in France Alexandra wanted to be a police officer. As is required in France, she studied the law and obtained her LLB in criminal law from Parris University. She went on to secure two Master's degrees, one in corporate security and also one in business administration. Clearly she has a well-rounded knowledge that she decided to put to use in the world of managing crisis situation.   Our discussions range in this episode from topics surrounding September 11, 2001 to how and why people react as they do to crisis situations. Alexandra has many relevant and thought provoking observations I believe we all will find interesting. On top of everything else, she has a husband and two small children who keep her spare time occupied.     About the Guest:   Alexandra Hoffmann is the CEO of Crisis Ally, which helps Crisis Leaders and their teams build the right capabilities to thrive through crises. Crisis Ally serves clients internationally. Thanks to a career with the French government and large international corporations, Alexandra has a rich operational and multicultural experience with strong expertise in Business Resilience, its boosting factors, and best practices to manage it.   Alexandra is regularly interviewed in the print media to discuss corporate resilience topics, including Authority Magazine, Business Insider, and Thrive Global. She also writes for ASIS Security Management Magazine and the Crisis Response Journal and regularly presents at events.   Over the course of her career, Alexandra has served in a couple of NGOs as a volunteer, such as the American Red Cross and the French Red Cross.    Alexandra has an LLB in Criminal Law from Paris University, France, an M.Sc. in Corporate Security from John Jay College of Criminal Justice in New York, and an MBA from the University of Phoenix. Alexandra is also a Certified Coach, trained in Neurosciences, and a Certified Yoga Teacher. Last but not least, Alexandra is a mom of two!     Ways to connect with Alexandra: Website: https://www.crisisally.com/ LI: https://www.linkedin.com/in/ahoffmann/     About the Host: Michael Hingson is a New York Times best-selling author, international lecturer, and Chief Vision Officer for accessiBe. Michael, blind since birth, survived the 9/11 attacks with the help of his guide dog Roselle. This story is the subject of his best-selling book, Thunder Dog.   Michael gives over 100 presentations around the world each year speaking to influential groups such as Exxon Mobile, AT&T, Federal Express, Scripps College, Rutgers University, Children's Hospital, and the American Red Cross just to name a few. He is Ambassador for the National Braille Literacy Campaign for the National Federation of the Blind and also serves as Ambassador for the American Humane Association's 2012 Hero Dog Awards.   https://michaelhingson.com https://www.facebook.com/michael.hingson.author.speaker/ https://twitter.com/mhingson https://www.youtube.com/user/mhingson https://www.linkedin.com/in/michaelhingson/   accessiBe Links https://accessibe.com/ https://www.youtube.com/c/accessiBe https://www.linkedin.com/company/accessibe/mycompany/ https://www.facebook.com/accessibe/       Thanks for listening! Thanks so much for listening to our podcast! If you enjoyed this episode and think that others could benefit from listening, please share it using the social media buttons on this page. Do you have some feedback or questions about this episode? Leave a comment in the section below!   Subscribe to the podcast If you would like to get automatic updates of new podcast episodes, you can subscribe to the podcast on Apple Podcasts or Stitcher. You can also subscribe in your favorite podcast app.   Leave us an Apple Podcasts review Ratings and reviews from our listeners are extremely valuable to us and greatly appreciated. They help our podcast rank higher on Apple Podcasts, which exposes our show to more awesome listeners like you. If you have a minute, please leave an honest review on Apple Podcasts.     Transcription Notes      Michael Hingson ** 00:00   Access Cast and accessiBe Initiative presents Unstoppable Mindset. The podcast where inclusion, diversity and the unexpected meet. Hi, I'm Michael Hingson, Chief Vision Officer for accessiBe and the author of the number one New York Times bestselling book, Thunder dog, the story of a blind man, his guide dog and the triumph of trust. Thanks for joining me on my podcast as we explore our own blinding fears of inclusion unacceptance and our resistance to change. We will discover the idea that no matter the situation, or the people we encounter, our own fears, and prejudices often are our strongest barriers to moving forward. The unstoppable mindset podcast is sponsored by accessiBe, that's a c c e s s i  capital B e. Visit www.accessibe.com to learn how you can make your website accessible for persons with disabilities. And to help make the internet fully inclusive by the year 2025. Glad you dropped by we're happy to meet you and to have you here with us.   Michael Hingson ** 01:20 Well, good morning, it is morning here where I am. Welcome to unstoppable mindset. Today, we get to chat with Alexandra Hoffmann, who is the founder and CEO of Crisis Ally. And I am no stranger to crises, as many of you know, having been in the World Trade Center on September 11. And so I'm really anxious to hear what Alexandra has to say and to just chat about crises and whatever else comes along. She's also a mom. And that could be a crisis and of itself. And I bet she has stories about that. So we get to listen to all of that, and hopefully learn some things and just have a little bit of fun today. So Alexandra, welcome to unstoppable mindset. Thank   Alexandra Hoffmann ** 02:03 you very much, Michael, for having me with you today. I'm really honored and very excited as   Michael Hingson ** 02:08 well. Now you are located where I'm   Alexandra Hoffmann ** 02:11 actually located in France, I'm French.   Michael Hingson ** 02:15 So right now it's what time where you are,   Alexandra Hoffmann ** 02:19 it is almost 6pm My time.   Michael Hingson ** 02:22 So you're eight hours ahead of us, or actually nine hours ahead of us because it is almost 9am here where I am. So that's okay. It makes life fun. Well, we're really glad that you're here. Why don't we start by maybe you telling us a little bit about kind of the early Alexandria growing up and all that kind of stuff.   Alexandra Hoffmann ** 02:46 All right.   Michael Hingson ** 02:47 That kind of stuff makes it pretty general, doesn't it?   Alexandra Hoffmann ** 02:49 Super General? And shall I start?   Michael Hingson ** 02:53 Wherever you wish at the beginning?   Alexandra Hoffmann ** 02:55 All right. All right. So I was born and grew up in Paris for until I my 20s I would say so. Nothing, I would say nothing exciting around that rights. And it started getting really exciting, at least for me when I started traveling around the world, after finishing my master's degree in law back in France. And I had an opportunity to start traveling to Asia, especially more specifically Vietnam, and then Hong Kong. And that really triggered a whole different life for myself, to discover the world to learn about new cultures to learn about a new job, which actually led me to where I am today. 25 years later. So so that's it for me in a in a really, really small nutshell. And apart from that I'm really part of a family with an older sister younger brother, and yeah, we had a pretty happy life. So everything went smoothly. For for me when I was when I was young, I want to say   Michael Hingson ** 04:09 no, no major crises or anything like that, huh? We   Alexandra Hoffmann ** 04:13 had some, like, you know, like every family I want to say and but yeah, I mean, my my sister got sick when we were young and that triggered a major crisis I wanted maybe that's, you know, that started planting, planting a seed at the time, about crisis management and willing the will to care for others and to, to care for for the human beings I want to say. But yeah, I mean, apart from that we had a very regular life,   Michael Hingson ** 04:52 I want to say so you have two children. How old are they?   Alexandra Hoffmann ** 04:55 I have a six year old boy and a three year old girl Oh,   Michael Hingson ** 05:00 oh, probably great ages and the crises will start when they start dating.   Alexandra Hoffmann ** 05:07 Yeah, I mean, we've had prices as well, since they were born. But very, very normal prices. I'm gonna say nothing critical. Yeah, very new prices.   Michael Hingson ** 05:16 There's a husband to go along with all of that. Yes, there is one.   Alexandra Hoffmann ** 05:20 We have our prices as well. So yeah, I mean, that's life, right. It's downs. And that's, that's part of the journey. Right?   Michael Hingson ** 05:33 It is. Well, so tell me about the the travels, you said you traveled to Asia and so on? What prompted that? Going to Asia and other places. So   Alexandra Hoffmann ** 05:42 I actually went to, to the US as well. And what prompted me to travel there is really the fact that I'm actually having a crisis because my kids want to watch in the room right now, which is completely unexpected. So my husband saved the day. But let's see for how long. So so no, I started traveling to Asia, because I, you know, I had this opportunity and then move to the US right after 911. Okay, because I wanted to start studying in corporate security. And I knew that there was a college back in New York, who is actually specialized in this. So I really wanted to take this opportunity, especially after 911 to really go there and and dive into this topic and really get get the knowledge, I want to I don't want to say the expertise at that point, right, because it was really early in my career, but at least learn as much as I could about this topic to then start my career in corporate security. Back in Asia was more mostly focused on law, on law and work, basically, because I was originally a law students, right, so but really, what triggered me to travel to the US was really to study corporate security. And originally, you have to know that I wanted to I studied law back in France, because I wanted to be a police officer. And in France, when you want to become a police officer, you have to go through law school, basically, it's it's mandatory. I know, it's very different than the US. So but my mind changed when I started traveling. And I realized I wanted to discover the world and speak English all the time. And, and there are new things and discover new cultures, basically.   Michael Hingson ** 07:39 Yeah. And you know what, that's interesting. I've talked to a number of people who said the same sorts of things when they got to travel or when they wanted to travel. They very much enjoyed learning about new cultures and different kinds of environments and different kinds of people. And I know, even around the United States, and I've had the honor of doing that. And I've traveled to a number of countries, overseas, and so on as well. It is always fun to learn about new people and who they are and where they are and what they do and why they're the way they are. And it certainly is not up to me to to judge one kind of people as opposed to someone else. Everyone's customs are different. And that's what makes it so much fun, isn't it? Yeah,   Alexandra Hoffmann ** 08:22 then I I couldn't agree more. And I, I need diversity. That's, that's, you know, that's how I feed myself. My soul, I want to say, right. So that's why meeting those diverse cultures and people is is a requirement for myself.   Michael Hingson ** 08:41 Outside of France, what's the favorite place that you've been to that you really liked? Or do you have one? New York? Definitely.   Alexandra Hoffmann ** 08:49 Yeah, definitely.   Michael Hingson ** 08:50 Definitely. New York.   Alexandra Hoffmann ** 08:52 I spent enough years there to fall in love with it. And yeah,   Michael Hingson ** 08:57 yeah. There's nothing like New York. Yeah, you're you're absolutely right. I mean, there are other places that are so much fun as well. But there's nothing like New York, it's a great place to be in a great place to go. And it really is a city that is Frank Sinatra sings in the song, it doesn't sleep, because there's always something going on. And I remember for a while when I lived back in the area, or when I would travel there, places like the Carnegie Deli, which unfortunately closed which I'm sad about. But we're open to like four in the, in the morning. And then they opened again at six or 630. But they were they were open most of the time and other places there and always activity, which is just kind of cool. And one of the things I really liked about New York, and I don't know how much it's changed in the last, well, 20 years since well, 19 years since we moved, you could order any food or anything to be delivered, which for me was very convenient even being in the World Trade Center because I could order from some of the local delis and not necessarily have to go down and they would bring You showed up, which was great. Yeah.   Alexandra Hoffmann ** 10:02 No, it's, it's it's Yeah. I mean, I have so many memories there. And it's there is no place like that. I can't say that I would live there again, especially with young kids, right, right now, but it's, yeah, it's New York is part of the now it's been part of me for many, many years.   Michael Hingson ** 10:25 It's definitely an interesting and wonderful place to go. And I can very well understand why it's a favorite place of yours. And it's one of my favorite places as well. If we had to move back to that area, we lived in Westfield, New Jersey, my wife and I did and it was a better place to live for us, because my wife being in a wheelchair also needed a more accessible house than we would typically find. In New York City. She has now passed on, she did last November. But we've talked several times that if we ever had to go back that she'd rather live in the city, it's a lot more convenient, it's a lot more accessible. And there's just so much not only to do but so many conveniences to get her whatever she would need. It's pretty cool.   Alexandra Hoffmann ** 11:11 Yeah, yeah, definitely. It's everything is practical there. Yeah.   Michael Hingson ** 11:17 Well, I think that's really pretty cool. So for you, you, so you've been involved in the law and corporate security. And I can see where those two concepts actually blend together, I assume that that you would agree that they they really can dovetail upon each other in some ways, and knowing about the law, and then dealing with security and so on, is is something that that you have a lot of background to be able to address.   Alexandra Hoffmann ** 11:48 It's especially because I studied criminal law, right? So we're not supposed to I mean, we're not meant to chase criminals within the corporate environment, right. But it is connected in a way, especially from a value standpoint, I would say. Also the mindset. And we do have some times to conduct investigations, and also the fact that we have to constantly prepare for disruptive events, but also respond to those disruptive events. It's, it's highly connected, it's a very different job, but it's very connected. Let's put it this way. Yeah. So   Michael Hingson ** 12:26 in terms of dealing with crises, and so on, and we've joked a little bit about it earlier, but he but in all seriousness, what are some things that lead you to really being interested in, in wanting to work in the arena of crisis management, whether crises of your own that you've had to face? Or just what kinds of things shape your experience to want to do this? It's   Alexandra Hoffmann ** 12:51 I that's what I was telling you. That's the reason why I was telling you the beginning, maybe my childhood planted a seed on this, you know, with my sister getting sick and, and us having to adjust? I don't know, I, you know, I don't know for sure. But I know that 911 was definitely an event that triggered me to say I want to help serve corporate sector, the corporate sector, to help protecting the people working for the corporate sector, right. So that when a disruptive event happens, nine elevens or anything else, you know, professionals are there to assist them and make sure that everything is done to the best of our capabilities, basically, to protect and serve that within those private organization.   Michael Hingson ** 13:45 Tell me a little bit about your thoughts concerning September 11. And what what you observed in terms of what was successful and maybe not so successful about managing that crisis? Oh, wow. I know, that's a pretty open ended question. But it's, it's a fascinating one, I would think to talk about it   Alexandra Hoffmann ** 14:06 is a fascinating one. Well, for one thing, it's it, you know, it was a long time ago, I must say that, unlike you, I was not in New York at the time, right. I was actually sitting in Hong Kong, but when it happened, and I think it was basically, I don't know what word to use, actually, you know, by seeing what what happening and not understanding how we could not see this coming right. At the same time. I've read a few things since including one book that I always recommend my clients or anyone who's in my workshops or conferences to read, which is called the Ostrich Paradox. And it's a book that talks About, among other things, 911 and that explain that a lot of cognitive biases went into the process of risk management at the time when it comes to preparing for those disruptive events. Right. So, I think I mean, from what experts are saying, I think one of the big thing is that cognitive biases played a huge, huge role in this lack of preparation, I want to say and I mean, it's not like a preparation is it's in this event, I want to say, right, but at the same time, when you have planes landing at the top of building, you know, there's nothing that not much you can do to prevent the building from collapsing. Right. But so, yeah, it's a it's a difficult question. I want to say,   Michael Hingson ** 15:52 yeah, it is. And it's a it's a challenge. When you say cognitive bias, what do you mean by that?   Alexandra Hoffmann ** 16:00 Yeah. So when, as risk managers and as humans, okay, that's what the the so the, the, the Ostrich Paradox covers this area, in talks about six cognitive biases, which are humans, okay? It's everyone has those cognitive biases as risk managers, the author's highlight those six cognitive biases, alright. And some of them or the myopia bias, it means which is we are not meant our brain is not meant to, to see far ahead in the future. The thing is, when we manage risk, we are supposed to for to foresee the future. So we have to go against against this cognitive bias to evaluate risks. So when you think of 911, that's one of the biases that went into play. But this specific bias, okay, myopia, go, go happens in many, many other situations, right. Another thing is the bias of amnesia, we forget. So there were other situations where the World Trade Center had been attacked, as we know, right. And yet, you know, what I'm saying,   Michael Hingson ** 17:16 I do this,   Alexandra Hoffmann ** 17:17 this is human, our brain is not meant. Our brain is just meant, meant to focus on the now and here. And here. And now. That's it, because he wants to, it wants to make sure that we are that our life is not at stake, basically, and that we can survive. And then we can take care of for close family, let's say children, if we do have children, or at least partners, right? So apart from that our human or brain is not has not been built, to explore so far in the future and so far in the past. So when we analyze risks, that's something to really take into consideration and just mentioning two of those cognitive biases, right? But there's also the hurting effects, right? It's not going to happen, think about COVID. Think about the war in Ukraine, it's the same, it's not going to happen. Something like this cannot happen. At the time, everyone thought that was just that could have just happened in a Hollywood movie. Right? It's so this book is really, really interesting to the Ostrich Paradox. It's very insightful. And you can talk about we can talk about natural disasters as well, you know, the Fukushima event, all those events, you know? How have been tell me Sorry? No, go ahead. Go ahead. No, no, no, all those events, if we didn't, didn't have this cognitive biases built in, right, could have been handled differently, or seen differently, but we are who we are anywhere around the world, right? So we have to, to, to, to, to be aware about those cognitive biases. And I think that's the most important one. And in my work, I try to make my clients aware of these as much as possible, because it's these are really, really important in what we do. But   Michael Hingson ** 19:18 is that really the way we're wired? Or is that a learned behavior? In other words, it seems to me I've heard so many times throughout the years that people do have the ability to do what if? And that the that's in a sense, what makes us different from dogs or other animals that, that we do have the ability to do what if? But I'm wondering if it's really so much our brain is wired not to, since it's a concept that all of us talk about and some people swear by? Or is it a learned behavior that we learn not to think that way? From what   Alexandra Hoffmann ** 19:58 I know because I'm not a neuroscience? It's so, okay. Don't Don't quote me on this. That's okay. From what I've learned, from what I've learned. Studies, scientific studies show that it's actually the brain the way our brain functions. Okay? Now, there is actually one bias that's called confirmation bias. Okay? The confirmation bias is that say, I'm telling you want to think about something red, okay? And when you're gonna start looking around, everything's gonna be red, all of a sudden, you're gonna start talking about a subject, like, let's say we talk about confirmation bias, or any cognitive biases, for what we afford for what we say, Okay? I can bet anything that in the next coming days, you're going to hear more or Yeah, hear more about cognitive biases as well, because you're going to be much your brain will be much more attentive to those signals basically. So in a way, yes, it is trained behavior. But at the same time, this is also how your brain is wired, to be more attentive to signals, the heat that it that it that it recognizes basically, right, right.   Michael Hingson ** 21:12 The the problem I see, and this isn't disagreeing with you, because I think it reaffirms, what you say is that at the same time, we think that soap September 11 happened, it'll never happen again. Or we maybe hope it won't happen again. And I think that we do become a little bit more attentive and attuned to trying to look for the signs, because so much of our world now talks about it that we're in a sense, forced to think about it regularly. And so we do. Also, I think, without getting into politics, we have any number of people who are supposed to know better, who say, well, it won't happen again. And, and so we don't have to worry about that kind of thing. Or they go overboard the other way, of course, it'll happen again. And we completely have to isolate ourselves from the rest of the world, otherwise, we're going to be victims again. And in all of those cases, what it seems to me is that in reality, September 11, occurred, there are probably a lot of good reasons. Well, a lot of reasons why it occurred. We as a society didn't choose to understand some people, as well as perhaps we should have. I'm not convinced having read the September 11 report that with all of the information, we would have been able to predict and stop September 11, from happening, because I just don't think the information was there. That's one thing that the bad guys did very well. And the bad guys aren't a religion. The bad guys are a bunch of thugs who acted in the name of religion. But nevertheless, they they did what they did. And I think that, that what, what we also try to do is to put things out of our minds. I had a customer in New York, around the time of September 11. And we had been talking with them about it was a law firm about purchasing tape backup systems to keep all of their data backed up and stored in they would store it off site, September 11 happened and I happened to call the customer the next week, to see how they were doing. And they were had been town Manhattan, so they weren't directly affected by the World Trade Center. But the person that I had been working with said, Well, my boss said, we're not needing to buy any backup systems now, because September 11 happened, so it'll never happen again. So we don't have to backup their data, which is really crazy on one side, and on the other side, short sighted because you shouldn't do it for the reason of whether or not the World Trade Center happened or didn't happen. You should do it to protect your data.   Alexandra Hoffmann ** 24:02 That's myopia. That's also optimism. Optimism is also a cognitive bias. They meant the author's mentioned in the book, The Ostrich Paradox, that we, we want to think we want to hope for the best. So without getting into politics. I think one of the big bias that comes into play is this. Because no one wants another 911 shoots you know, no one wants a COVID prices. No one wants the war in Ukraine, at least normal people, right.   Michael Hingson ** 24:36 People don't there are some there were not normal. No, no, what no one wants   Alexandra Hoffmann ** 24:40 that, you know, 1000s of people dying and things and no one wants, right. So I think I want to I want to hope maybe that's my own optimism bias talking but I want to hope that that's the case for most politics, right. It's they They just have they simply have this optimism bias plus the enormous workload that they have to deal with, right? So you combine everything the cognitive biases plus the workload, and that's a recipe for disaster. I have plenty of examples in France, of disruptive situation that happens with people's lives at stake. And, you know, it's just the workload of intelligence services was so much that every the, the, the intelligence was basically at the bottom of the pile and no one saw it or paid attention to it. It's, it's a lot of things, basically, it's a lot of things.   Michael Hingson ** 25:40 It's interesting, we, over here, have been keeping up to at least to some degree, with the issue in France about raising the retirement age that McCrone wants to do what he wants to raise her from 62 to 64, as I understand it, and you can correct me if I'm wrong, but over here, the minimum retirement age is 65. And they they've talked about an even social security over here, has changed his rule slightly. But it, it's a little bit difficult to understand the vehemence that people are displaying, raising the retirement age from 62 to 64. Over there, and then there must be some solid reasons for it. But nevertheless, that's, I gotta believe, a major crisis that y'all are dealing with over there. It's it's,   Alexandra Hoffmann ** 26:31 you know, it's complicated. And I'm not, it's, the thing is, I'm also a business owner. So retirement is not really a topic in my mind, I   Michael Hingson ** 26:46 understand. Right.   Alexandra Hoffmann ** 26:50 And I come from a family, business owners as well. So culturally, I was not really raised in an environment where we would just focus on when we're going to stop working. My dad was a really hard working men. And so I think I am too, I have no plan of work of stopping working, basically, because I love what I'm doing. And I may adjust as I'm growing old, and you know, but as long as I'm healthy, I'm fine. And I'm giving you this response. Because there's a big gap in the French, in French society, between people like myself, I want to say, because I have I want to say, the service job, basically, where I'm only using my brain to do my work, right. I'm not using my body. So my body's not being I want to say worn down over the years. But I think a lot of the complaints are coming from people working for companies and industries, where, you know, they have to actually use their body every day to carry heavy things around to work all night to care for children to care for elderly. And obviously doing this until a certain age is getting more and more difficult, right. So I think that's where the gap come from, in all I knew that's where the gap comes from. In France, it's that this part of the population, and rightfully, I want to say wants to be able to start early enough, when their body is not completely broken. Basically, that's where the if I want to summarize,   Michael Hingson ** 28:39 right, and I figured as much that that would be the reason that most people would would take right or wrong. That's the feeling.   Alexandra Hoffmann ** 28:49 Yeah, exactly. Exactly. So things have calmed down now. But we have other things we have in France, we have disruptive events on a regular basis. I don't know if you saw what happened this past couple of weeks, with the demonstrations at nine going on not demonstrations, the the How to see with the youth being really, really angry because there was a murder of a young kid. Yes. Yeah. So, riots. So that's the word I wasn't I wasn't looking for sorry. So there we've had very, very violent riots over the past couple of weeks. It's it's complicated, very societal, very complex, societal subjects, very complex subjects.   Michael Hingson ** 29:42 Is that still going on?   Alexandra Hoffmann ** 29:44 I don't know how it's come down. It's gone down. Yeah. Yeah. You   Michael Hingson ** 29:49 know, if I can just go to an off the wall kind of thing. We've had our share over here of riots for one reason or another and And we've had our share of, of that kind of crisis. And so one thing I have never understood personally, and it's just me, I think, or at least I'm going to say it's, it's my mind anyway, is I understand why people may be very upset and why they riot. Why do they go around looting and breaking into stores and offices and other things and stealing things and damaging things that oftentimes don't even have anything to do with the subject of what they're writing about?   Alexandra Hoffmann ** 30:29 Yeah, I I know. I know. And yeah, I I disagree. I wholeheartedly disagree with that way of demonstrating basically, all heartedly just disagree with that. I mean, we can't we can't be angry, like you said, and they had every I mean, people had every right to be angry with the situation, but as far as the damaging people's goods and and life projects and and life savings for many, many of them. I yeah, I that makes me angry.   Michael Hingson ** 31:12 Does anyone have an explanation for why that kind of behavior takes place?   Alexandra Hoffmann ** 31:18 I guess they will have to put it on someone. Right?   Michael Hingson ** 31:21 I guess so. Yeah. Yeah,   Alexandra Hoffmann ** 31:24 I get they have to, you know, when we're, when we're really No, when I'm really angry, which is, which doesn't happen every day, obviously. Unfortunately. Yes. If I'm not conscious of what's going on, I can have a tendency of, you know, looking for someone who's responsible, but me, right. But   Michael Hingson ** 31:42 me is exactly right. You know, we never look at what could we do? Or what could we have done? Yeah. And there's not always a good answer that says that there's a lot we could have done. Take over here. The thing that we saw a few years ago, the George Floyd murders, the George Floyd murder, you know, most of us were not in a position to do anything about that. I suppose some people could have attacked or forced that officer to leave George Floyd alone and not kneel on his throat for nine minutes. And some of the officers should have done that. I don't know whether they have any guilt for not doing that. But still, there was so much that happened after that, that really ended up being not related directly to it, like damage and looting and all that. That is so frustrating. And it seems to happen all the time. And I've never understood that kind of behavior. And I could be angry and frustrated. But still, it's it's strange that that kind of thing goes on and makes the crisis worse. Yeah.   Alexandra Hoffmann ** 32:48 And I think it's, I mean, whether it's for the George Floyd crisis, or what happened in France couple of weeks ago, I think it's just communities being really tired of that level of, you know, if you really high level of frustration that's been going on for years and years and years, for many reasons, justified or not justified, right. But I know that in France, we have a community of people who is who are actually is really frustrated about what's going on, you know, built this gap building and building and building day after day, between the rich and the poor, between who can have access to everything and who can not have access to everything. Yes, we have a free health system in France. But and free school, and you know, if I summarize, it's never completely 100% free, but it's, you know, it's nothing compared to what you guys have in the US. Okay, just put some perspective here. But at the same time, yeah, there's still so many things which are not fair in the system itself. There's still a huge lack of diversity in the way we approach a lot of topics. And yeah, it's, it's like, like I said, it's, these are really complex matters. That's why it's hard to pull to just pose a judgement on everything, right? It's really easy when we, when we see things like this to watch the news and say, Oh, my God, he's wrong or she's wrong or whatever. Well, I agree. It's, yeah, it's I think it leaves a lot of football thoughts and when I bring it back to myself, right, to say, okay, what can I do? The one thing I tell myself is okay, what can I do to raise my kids properly? And what can I do to serve? You know, my, my fellow human beings and my my friends and my clients, and the best way I can to promote a different energy really So that's really what I tried to do. That's really what I tried to do. Because of course, like you said, most of us cannot have much impact on such events, right. But I really think that if a lot of us put a lot of positive and a different energy out there, we'll see different things happening as well.   Michael Hingson ** 35:24 You talk a lot about diversity. So I gather that you and and from your own experiences, you talk about it, I gather that you believe that diversity and experiencing diversity is an extremely valuable thing to do. And it leads to, hopefully, better grounding people and making them more resilient. Is that does that kind of sum it up?   Alexandra Hoffmann ** 35:49 Yeah, but also more resilient. But more than that, much more open minded, much more open minded, because I think a lot of the frustration that may come from anyone you know, is about neglect. The fact that we don't know when we don't know when we don't understand something. So when we don't understand something, we're scared of it right, we can get scared of it really easily.   36:13 We're whereas Yeah, go ahead.   Alexandra Hoffmann ** 36:15 Whereas when we try to face diversity, embrace diversity, and learn about diversity, asking questions and trying to understand others perspectives and points of view and ways of thinking, the opens up completely new worlds.   Michael Hingson ** 36:35 And that's why. And that's why I said what I did earlier about September 11, and are not understanding people. We could go back and look at history and the way we dealt with Iran. Many years before September 11, and before even the revolution, and so on. And we as I think over here, a people viewed it as being so far out of our sphere of knowledge and somewhat influenced that it was really irrelevant. And that's the problem that we don't tend to learn. And I think that goes back to something you said that a lot of people don't learn to necessarily take a wider view of, of things.   Alexandra Hoffmann ** 37:22 And that's why that's why diversity is such a big topic and what I want in my life, basically right, and especially since though, since I've become the business owner, because I need to be challenged constantly to make sure that when I'm thinking, you know, being a business owner is very lonely, right? So, because you have no one I mean, I have a team, but they're not here to tell me what to do. Right? I'm supposed to lead, right? And so I'm actually looking for teams, where who can actually challenge what I'm thinking, what I'm asking what I'm saying what I'm doing, not constantly, but on a regular basis. Right. And also, with my close family, I'm actually being asked them, I'm actually asking them to challenge me on a regular basis to regarding my decisions. And all of this because we are blind, right? It's super easy to have blind spots all the time because of those cognitive biases because of our own fears, because of many, many, many psychological things that go on in our brain. So that's why I'm a huge, huge advocate of diversity.   Michael Hingson ** 38:33 What do you think makes a good leader, whether it's crisis or whatever? You've talked about leadership a lot? What what do you think are the qualities or traits for a good leader?   Alexandra Hoffmann ** 38:45 There are, there are many that I could start listing. But if I had one, if I had to pick one category, that would be, as we say, in French, and several heads, which is being right is to know how to be knowing what to do is, is the easy part, I want to say especially as we build on experience, and as we grow older, and so on and so forth. I'm not saying that those decisions are always easy. But, you know, as far as being it's much more complex. And I think that's the most fascinating piece of leadership. Because it's about us, it's about us interacting with others. It's much more complex, because every single human being is unique. So even if we have an experience with certain kinds of people, it's going to be always going to be different with other other other people we encounter. Right? So focusing on being on top of doing is I think one of the biggest skills and responsibility a leader has   Michael Hingson ** 39:59 Yeah, I, I hear what you're saying. I also think that knowing what to do is a very difficult thing. And I think one of the good skills that any good leader has, is going back to what you said, also allowing people to whether you want to use the word challenge or state their own opinions, because they may know something about what to do in a particular situation that is even better than what you know. And a good leader has to be able to recognize that and look at all aspects. And I know when I was leading sales forces, one of the things that I told every salesperson I ever hired was, I'm your boss, but I'm not here to boss you around. I'm here to add value to what you do to help you be more successful. So we need to learn to work together. And I think that is such an important thing that many people who are in positions of authority never really understand.   Alexandra Hoffmann ** 41:07 I completely agree with you, Michael. And I want to add to what I said before what you just said that when I talked about being it's being humble, among other things, being humble, but I didn't want to summarize leadership to humility, right? So it's being humble, it's being a good communicator, it's being able to interact with different cultures with different ways of thinking with it's also being able to admit, responsibility to admit mistakes to to celebrate, right. So it's all of this together. So that when decisions need to be made, it becomes easier and smoother. It's not going to be perfect. Okay, yeah, I always say that is there is no such thing as perfect, even especially in when we talk about dealing with crisis. Because that's also I think one of the biggest caveats of a lot of reading materials I see is that we think it's, it's, there's an end, there's an end to to it, right? And I think it's there is no such thing, it's always a journey. It's always a learning journey for every leader have read about or discussed with or met in person, no matter, right? It's always a learning curve. Sometimes we have up sometimes we have downs. And sometimes we succeed, sometimes we mess up. So that's why and what so that's why one of the things I really put forth is the fact that it's a journey. It's it's not a it's not the end. And   Michael Hingson ** 42:45 I think the times when perhaps someone messes up are the best times because those are the times that drive home the point something to learn here, even though there's something to learn, even when you're extremely successful, how can you maybe do it better, but we tend to focus on the mess up times more. And that's, that's fine. But still, it's not that we're a failure, it's that we need to learn and grow from it. And I suppose that get back to picking on politicians, I'm not sure they, they do a great job of that. But nevertheless, it's what any good leader should really do. And I think that it's a crucial thing. As you said, it's a journey, which is, which is really important. When did you form crisis ally.   Alexandra Hoffmann ** 43:33 So I formed it at the end of 2018. At first, it was Alexandra Hoffman consulting, and it became crisis ally in 2020, during COVID, because when COVID Had I changed everything, the strategy, the business model, everything. And I also changed the the identity and I really didn't want the company to be about me. I want it to be about what we do and how we can serve our clients basically.   44:05 Yeah.   Michael Hingson ** 44:08 You know, in the pandemic, the difference between the pandemic and the World Trade Center is that the pandemic, whether a lot of us necessarily recognized as much as we could have or should have, is it more directly affected everyone than the World Trade Center? Yes, the world shut down for a few days after September 11, especially the financial markets and so on. And yes, it was something that was an issue for most all of us. And I think it's true to say that the world stopped, but then it started again. And with the pandemic, we went through a different kind of situation that affected so many people. And I think a lot of us maybe didn't think it through as well as we could have. And I hope it doesn't happen again. But I'm not sure that that's the case. I know that in this country. We have an I've been reading over the last couple of days that deaths associated with the pandemic have brought the whole picture back down to, we're experiencing the amount of deaths we normally do. Even pre pandemic. So for the world, perhaps the pandemic is over. Maybe, or at least this one is over, but I guess we'll see.   Alexandra Hoffmann ** 45:26 But, yeah, like it's, it's, it's hard to predict such things. I'm actually more concerned about natural disasters, if you want to, if you want my, my take on this one, much more concerned, because that's also easy. It's a confirmation bias, now that we see 911. Now, now that we've seen the pandemic, now, everyone is focused on this same with cyber attacks, basically, right. Everyone is focused on those because we've experienced them. I think we ought to be extremely cautious with natural disasters and what nature has in store for us because yeah, between the heat waves, and we had some major wildfires just a year ago, we're where I live. I know you've had your share as well. Canada has had its share recently as well, it's it's so professionally speaking from a risk perspective, natural disasters, I think are high on my list. And   Michael Hingson ** 46:28 of course, the the and I, I agree with you the course of the question is, what can we do about it? And, again, I think, for me, I think it starts with getting back to dealing with some of the cognitive biases, and to recognize we have to deal a little bit with what if we may not be able to predict a particular national natural disaster, but we certainly can be more aware and make some preparations and be   Alexandra Hoffmann ** 47:01 less surprised? Absolutely. Because Surprise, surprise, is what takes a toll on everyone. You know, surprise what, especially bad surprises, right like that. So being more aware of these, and like you said, like, like you said, and, and being less surprised by those events, it's much less traumatizing, much less traumatizing. It's much easier to cope right away, and to make decisions instantly, rather than just, you know, freezing. Here   Michael Hingson ** 47:32 in the United States. And I'm sure elsewhere, we hear a lot about earthquakes. And Dr. Lucy Jones, here in Southern California, and others talk about predicting earthquakes or seeing earthquakes before they reach us. And now they're talking about maybe 10 to 62nd warning, which people will tell that's not very much. But that's incredible compared to the way it used to be. And if we continue to encourage the science, we'll probably find other things that will help give us more warnings. I know in Iceland, they're actually learning how to do a better job of predicting volcanic eruptions. And they're doing a really an incredible job. And like with anything, it's very expensive. Right now, the technology is a little bit challenging. But if we encourage the science, it will improve.   Alexandra Hoffmann ** 48:33 That's interesting, because that's one of the takeaways from the Ostrich Paradox book that's mentioned about Fukushima, one of the experts scientists had said, If we invest in this technology, we'll have what we need to be prepared for such an event, because it was very expensive at the time, they said no to it. Yeah. And then Fukushima happens.   Michael Hingson ** 48:53 And then Fukushima happened and Fukushima wasn't good.   48:57 They couldn't perceive the the tidal wave.   Alexandra Hoffmann ** 49:03 Now, that's not what I want to say they couldn't perceive the risk as being high enough. The the measure the impact has been big, but the probability was so low for them was like, Okay, we're not going to invest millions or whatever, right, for something that has a super low probability from happening.   Michael Hingson ** 49:23 And then it didn't. Yeah. Which is, of course, the issue. I was at Fukushima, oh, no more than a year after it happened. And, but I hear exactly what you're saying. And we need to recognize that things do occur and that we have to learn to address them. And again, it gets back to this whole idea of what if and the reality is, I think, there there are people who have a gift of learning to deal with what if, and we ought to honor and recognize that more than we do. core, some of them are not really dealing with what if, what if they're making things up? But there are people who do what if and who do it very well. And a lot of the scientists are specifically trying to address that kind of issue. Well, what if this happens? And what's the theory behind this? And? And how can it change? And we just don't address science nearly as much as it should.   Alexandra Hoffmann ** 50:24 And I want to add, from where I am, I have been working with the corporate sector 22 years now. I've never, I've never met a scientist to talk about risks like this. So this is also something to understand. There's so many silos that we ought to break, eventually, when we talk about, you know, managing responding to disruptive events, yeah. Because communities don't need in some communities would need to meet to increase the level of awareness on so many things. Like we're talking about risk science and scientific studies and knowledge. Right? Right. Of course, I'm curious enough. So I go on google now or any other platform to learn as much as I can. But when you sit, you know, put yourself in chief security officers choose or chief risk officer shoes. Yeah, has no time to do such thing. Right. And the thing is, because we're used to think in a silo, I've never attended any team meeting, where we've invited over a scientist to talk about, I don't know, the risk of AI, the risk of natural disasters, the risk of cyber the risk of anything. Never. Why is that? I don't know. Because it's, it's a, I think it's just we don't think about it. And by just discussing it with you, I realize that's a huge gap. I've actually started bridging that, you know, with my putting my small stone to this, to this siloed world, I've actually started seeing this acknowledging this between universities and the corporate world. So I started teaching to universities, at universities, sorry, okay, too, because I realized that there were so many things I wasn't taught back at university, and I wished I had known before earlier in my career. So things could have been, I would want to say, easier, right? For myself or my teams. So I'm like, Okay, let's go to university and teach students what I've learned along the way to bridge that gap. But that's not that's not so common. That's not quite so common. And by just discussing with you, I realized that we, we don't talk to the scientific community   Michael Hingson ** 52:51 in area and work on an   Alexandra Hoffmann ** 52:53 area to work on unless you know, people I know people who have PhDs and degrees like this. And of course, they they are part of the scientific community. But that I mean, having a PhD is not being a scientist right to so. So yeah, you get my point. Because I don't want to hurt anyone's, I don't want to hurt anyone's feelings.   Michael Hingson ** 53:14 I do know, I hear what you're saying. What's an example of where Crisis Ally has really made a difference in what a company does?   Alexandra Hoffmann ** 53:24 So I think what we try to do, each time we serve a client is really to make at least the teams who are supposed to work in this on the on these topics on these critical topics more resilient, more agile, and more adaptable to more sustainable, I want to say, right? ie we don't want people to crash. We want to be able we want people to be able to sustain protracted emergencies, protracted situation, right. So that's how we, we want to make a difference with the client we serve. And it's really about aligning the people behind one vision and one mission. So that's what we do when we serve clients. I have one specific example in mind, where there was a we were working with a team and there were there were a lot of misalignment around the mission, the vision around security, crisis management, business continuity, all those resilience related topics, right risk management as well. And we helped we helped the team align on these topics basically. So which I think will have some positive impact on the company as a whole.   Michael Hingson ** 54:52 So for you looking ahead, what do you think is the most exciting thing about the future for crisis ally and what you're doing and where you're headed.   Alexandra Hoffmann ** 55:03 The most exciting things that we're growing, I mean, revenue is growing. So that's really, really exciting. And it's growing really, really a lot. So it's, you know, I'm trying to plan for that, and foresee well how to handle what's coming, basically. And so I'm trying to envision new new partnerships, I want to say and also maybe hiring people for the for the company. So that's, that's something I'm thinking about for 2020 2420 25, you know, because it's really, it's really growing now.   Michael Hingson ** 55:46 And that's exciting. And there's gonna be room for what you do for a long time. Have you written any books or any other online kinds of things? Not yet, have it done? With the Astrid.   Alexandra Hoffmann ** 56:01 I've written articles, but I mean, really writing a book, I, you know, it takes time. And I haven't decided I haven't decided have decided not to put my energy on this. At this point in my life. That's fair.   Michael Hingson ** 56:16 So you have two children to worry about. And then their crisis right now is that they didn't need to come in the room. So you know, is that leadership probably? Well, I want to figure out a way in the future to continue this, this is fun. And I would love to chat with you more. We've been doing this for a while now. And I don't want people to get too tired of us. But I think that's a fun discussion and one that we ought to continue in the future. Whenever you're, you're willing to do it. But if people want to reach out to you and learn about Crisis Ally and so on. So the best   56:51 way for people to reach me is on LinkedIn. Michael, like you found me on that we found each other on LinkedIn. I'm all the time I'm on LinkedIn all the time. It's, I also have my website, my company's website, which is www dot crisisally.com. But what's your   Michael Hingson ** 57:08 LinkedIn name? That people can Alexandra Hoffmann.com H O F F M A N N? Yeah,   Alexandra Hoffmann ** 57:13 I have to bring it to carry my daughter right now. You don't see her Michael, but she's asking for my arms. But   Michael Hingson ** 57:22 nothing wrong with having a daughter around. I close my door, so my cat wouldn't come in and yell at me. Well, I want to thank you very much for being here. This has absolutely been delightful. And I do want to do it again. And I hope all of you found this interesting. What's your daughter's name? Amber, Emeril, Amber, and Amber. Yes, sir. Hello. Yeah.   Alexandra Hoffmann ** 57:46 She got here with the headphones. So that's true. Well tell her how she left. She got bored. She got bored. Looking at the screen.   Michael Hingson ** 57:52 She's done now. Yeah. Well, thank you for being here. And I hope all of you enjoyed this, please. We'd love to hear from you. We'd love your thoughts. Please reach out to me and give me your your opinions and your views on all of this. And anything else that you'd like to say, You can reach me at Michaelhi M i c h a e l h i at accessibe  A c c e s s i b e.com. Or go to Michael Hingson m i c h a e l h i n g s o n.com/podcast. I hope wherever you're listening that you will at least please give us a five star rating and write a good review. We really appreciate your your positive and all of your comments. And and I hope that you'll do that. So that we can we can hear from you and Alexandra, if you or any of you listening out there might know of someone else who ought to be a guest on unstoppable mindset, please let us know we want to hear from you. We would love your suggestions and your recommendations. We value them and we will talk with anyone who wants to come on. So once more. Alexandra, thank you very much for being here. I've really enjoyed it. I hope all of our listeners have. And I want to just express my appreciation to you for being here.   Alexandra Hoffmann ** 59:05 Thank you very, very much Michael for the discussion. It was very interesting. And I must say you caught me off guard of guard with a couple of questions. But that was also a very interesting just for that. And thank you very much for for having me on today and for listening.   Michael Hingson ** 59:25 You have been listening to the Unstoppable Mindset podcast. Thanks for dropping by. I hope that you'll join us again next week, and in future weeks for upcoming episodes. To subscribe to our podcast and to learn about upcoming episodes, please visit www dot Michael hingson.com slash podcast. Michael Hingson is spelled m i c h a e l h i n g s o n. While you're on the site., please use the form there to recommend people who we ought to interview in upcoming editions of the show. And also, we ask you and urge you to invite your friends to join us in the future. If you know of any one or any organization needing a speaker for an event, please email me at speaker at Michael hingson.com. I appreciate it very much. To learn more about the concept of blinded by fear, please visit www dot Michael hingson.com forward slash blinded by fear and while you're there, feel free to pick up a copy of my free eBook entitled blinded by fear. The unstoppable mindset podcast is provided by access cast an initiative of accessiBe and is sponsored by accessiBe. Please visit www.accessibe.com. accessiBe is spelled a c c e s s i b e. There you can learn all about how you can make your website inclusive for all persons with disabilities and how you can help make the internet fully inclusive by 2025. Thanks again for listening. Please come back and visit us again next week.

Chef EJ Lagasse discusses growing up in the restaurant business and the reopening of Emeril's, the Lagasse flagship restaurant in New Orleans. Hosts: Carol Massar and Tim Stenovec. Producer: Paul Brennan.See omnystudio.com/listener for privacy information.

After closing this summer for a major renovation and redesign, one of the city's most iconic restaurants is back in business with a new look, a new format and a new Lagasse at the helm. On today's podcast, Emeril Lagasse's 20-year-old son E.J. talks about how he prepared for his leadership role, his boldest menu updates and his vision for the future of fine dining.

Rahanna Bisseret Martinez was a contestant on Top Chef Junior, and she's cooked at some of the best restaurants in the world, including Dominique Ansel Bakery, Chez Panisse, Broken Spanish, Emeril's and Tartine Bakery. Rahanna is the author of the cookbook, Flavor + Us. And she's still in college! Producers Katrice Claudio and Tagan Engel talk with Rahanna about her book, her busy life and her love of food from all over the world. And, we meet a New Britain family who turned their lawn into a pick-what-you-need garden for their community. GUESTS: Rahanna Bisseret Martinez: Chef and author of Flavor + Us: Cooking for Everyone (@rahanna.bisseret.martinez) Kristianna Smith and Mike Saraceno: Curators and cultivators of a take-what-you-need garden in New Britain, Conn. (@ourgardennb) You can donate books to the garden's book box through Possible Futures. FEATURED RECIPES: Concha SconesDry-Fried Green BeansTie-Dye Berry Paletas LEARN MORE: Listen to Leah Penniman of Soul Fire Farm talk with Khalilah Brown-Dean about how Black Americans are reclaiming their relationship with nature on an episode of Disrupted. This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, Tagan Engel and Sabrina Herrera. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Get ready for an unforgettable episode of "The Good Food Fellas" podcast with none other than the culinary icon Emeril Lagasse! In this mouthwatering conversation, we delve into the sizzling details of Emeril's latest venture, "Emeril Tailgates Season 2" on Roku, where he shares his passion for tailgating and the delectable dishes that elevate the game day experience. We also step onto the gridiron as we chat with Emeril about the NFL, exploring the rich culture of tailgating and the unwavering enthusiasm that football fans bring to the parking lot party. But that's just the kickoff! We score big with insights into the upcoming Superbowl in the dazzling city of Vegas, reminiscing about Emeril's timeless show "Emeril Live," and savoring the flavors of his renowned restaurants in Sin City. Tune in as we spice up your day with an episode that's a touchdown of flavor, food, and football, featuring the one and only Emeril Lagasse!

On this week's episode, host Caryn Antonini is joined by guest Clay Conley, James Beard nominated chef and partner of award-winning restaurants Buccan, Imoto and Grato in Palm Beach, Florida.  Clay has been honored with five James Beard Award nominations for Best Chef: South, and was listed as a “Top 25 Best Chefs of The American South.” He has cooked on Emeril's Florida, and has appeared on the Food Network and Cooking Channel, The Today Show and Fox and Friends.For more information:https://www.buccanpalmbeach.com/Caryn Antoniniwww.cultivatedbycaryn.com@cultivatedbycarynCultivated by Caryn Podcast is a presentation of Park City Productions 06604 LLC ###Get great recipes from Caryn at https://carynantonini.com/recipes/

Ep234: We know your workplace has its own special brew of challenges and opportunities, but like you, we also understand the value of knowing what others in your position have in their mug!  With that in mind, we're excited to bring you insights from Ogletree Deakins' freshly tabulated benchmarking survey with responses from nearly 1,100 in-house counsel and key decision-makers. And to present the findings is Jim McGrew from Ogletree Deakins. In his role, Jim is constantly talking with business professionals trying to succeed in the same arena as you. Having also served as in-house legal counsel and as director of human resources for Chef Emeril, he's the guy to lean on when translating tallies to the workplace. Lawyer on the Clock: 5:30 - The Pump Act guidance has been issued by the DOL.  9:30 - A Supreme Court ruling will allow employers to sue unions for damages under certain circumstances for damages incurred during a strike, but it was in a very specific case. 11:22 - The Ninth Circuit Court on the West Coast issued a decision that said sexually demeaning and violent language in rap music may sustain a sexual harassment complaint. Philburt's Phorum: 15:16 - Express lanes, vegetarians, and dog lovers. The Employers' Lounge: The State of HR 17:46 -  Jim McGrew discusses the results of the Ogletree Deakins' benchmarking survey, including hiring and retention, multijurisdictional compliance, and remote work.   Host(s):  Phil Brandt, President and CEO, AAIM Employers' Association Burt Garland, Shareholder, Ogletree Deakins   Special Guest(s):  James M. McGrew, Chief Client Services Officer, Ogletree Deakins   Powered by AAIM Employers' Association and Ogletree Deakins, a Feature Group USA production 

For most of us, when we think of cooking, Chef Emeril is the first person that comes to mind. As a young boy, Chef Emeril Lagasse developed a passion for food while spending time in the kitchen with his mother. Fast forward and he went on to lead numerous cooking shows and cookbooks. Now his son E.J. Lagasse is continuing the legacy by taking over the reins at Emeril's, the first restaurant opened by his father in New Orleans in 1990. In this episode, we hear from Emeril and E.J. as they share their love of cooking, how Emeril's various cooking shows came about and what E.J. has in store for the future of the Emeril's restaurant. Hosted on Acast. See acast.com/privacy for more information.

This week on VIE Speaks: Conversations with Heart and Soul, Emeril Lagasse joined the guest line-up–a man who needs no introduction. A World-Renowned Chef, Restaurateur, TV Personality, Philanthropist, and Author, Emeril practices excellence in each facet of his life while remaining incredibly humble and authentic. This intimate conversation showcases Emeril as a culinary legend and a man, including exciting new accomplishments in his career and wisdom from the celebrity chef on creating a fulfilling life of your design. Lisa and Emeril discuss his growth since the opening of his flagship restaurant, Emeril's, in 1990 to the present day, his partnership and legacy with son E.J. Lagasse, generous giveback programs through the Emeril Lagasse Foundation, and honest lessons learned through becoming a well-respected and revered figure in the culinary space. Through every menu, fundraiser, restaurant, television series, and project, Emeril insists it takes a village to achieve success. Mix up a margarita or mocktail to sip along with Lisa and Emeril, and tune into this insightful conversation grounded in real talk and staying true to yourself. LET'S CONNECT: Instagram: @viespeaks // @viemagazine YouTube: (@VIEtelevision | WATCH VIE Speaks) Website: viemagazine.com CONNECT WITH EMERIL: Instagram: @emeril Website: emerils.com WATCH Emeril Cooks on Roku READ about the Emeril Lagasse Foundation in VIE Magazine A special thank you to Rose & Company and C.C. Boone for sponsoring today's episode. Also, thank you to Marie Leoni Jewelry for providing the gorgeous necklaces worn by Lisa in today's episode. For sponsorship inquiries, please contact kelly@viemagazine.com and hailey@viemagazine.com.

The other day, -I mean to say about a month ago- I watched David Patrick Columbia's documentary about his New York Social Diary. called “Last Night In New York.” And I realized everyone was reminiscing about the same thing: the demise of glamorous, elegant, and private dinner parties at home that marked an era of belonging. Society, as it was, is no longer, and that sense of sophistication and good taste doesn't apply anymore. The new people with wherewithal are not interested in glamour or elegance. Their interest is in the $5,000 sneaker, in tee-shirts and jeans, in grey and beige houses. I imagine a fancy dinner at Mark Zuckerberg's house to be pizza in the kitchen on paper plates. Standing up. My friends tell me that no one entertains at home in Palm Beach, the land of the rich and famous. There are charity balls every night, and people see each other at clubs or restaurants, but the elegant dinner parties for 24 are a thing of the past; no one wants to make an effort. During that time, it was the sign of social standing to be in that grandiose group, to belong, to be invited, and to invite back successfully, so the competition was brutal. It was all about how to one-up each other in the dining room. Granted, the grand dames of the eighties and nineties are now older (or gone), but no one I know is taking their place in society. Parties at restaurants end up being corporate affairs, presentations, and sales pitches for the many products millennials are constantly selling each other. What I see is that the dinner party will never be “over.” It has changed, developed, and evolved to fit the needs of today. I -of a certain age- still entertain, maybe not as glamorously or grandly as in the 80s and 90s but is because I don't need to impress anyone anymore. And that is a good thing. Now I give smaller dinner parties for the simple pleasure of being with my friends. My table sits eight comfortably, ten if we squeeze in. And my dinners are meant to be blips in the week, a few hours of comfortable camaraderie, a place to meet, laugh, and share stories. Emeril brings it up a notch, I take it down a notch. I don't need to set the table with every bit of silver I own, nor do I have to go through the extravagance of over-the-top recipes. Making my guests comfortable is just that: a convivial group, comfortable settings, a menu with food we all recognize, well presented, deliciously simple. The art of the dinner party will never die. Inviting friends to your house is the only and best way to really get to know each other. Homes are the doors to our hearts; including the people we care about is a basic instinct. I plan meals that are easy for me to make. Most of it done and prepared ahead of time, and then heated up just before serving. I admire friends who can cook while guests have a preprandial glass of wine. I am too nervous about doing that. I have been known to burn toast… in the toaster. And that way of entertaining depends on how your house is set up. My kitchen is not in the living room, so it doesn't work for me to have an audience while cooking. Here is another essential bit of knowledge about entertaining: know your strengths and weaknesses. If you are not comfortable cooking, order in or plan a menu tapas style where nothing is cooked but rather assembled. Or thrown together; it is called to throw a party, is it not? Set a pretty table, put flowers around, and serve good wine. So no, the dinner party is not over…. it has changed from the style of the eighties and nineties, as many other things have too. I don't think anyone would like to bring back medieval table manners or roman feasts. Life moves on. And so, with this, I cheer on the dinner party! Sincerely, The Serial Hostess Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Thank you for subscribing. Leave a comment or share this episode.

In this episode: Pastor Bill and Pastor Newms discuss Genesis 1:24-25 from the Christian Standard Bible, in which God commands the earth to produce living creatures according to their kinds: livestock, wildlife, and creatures that crawl on the ground. They discuss the Hebrew word nehfesh, which is used to denote the soul or spirit of a living creature, and how it is used in the passage to describe the living creatures. They also discuss how the words for “whales” and “birds” were translated differently in the KJV and CSB, noting that in the KJV, the word for “whales” actually refers to a monster or sea serpent. Finally, Pastor Newms jokes that some fish are given a soul, but not all. Pastor Bill and Pastor Newms discuss the creation of the world as described in the Bible in Genesis. God created livestock, reptiles, and wildlife according to their kinds. God gave them their portions and saw that it was good. They discussed how God personally made the things, rather than just commanding them to exist. They further distinguished that God saw that it was good, rather than looking within himself and recognizing it. Pastors Bill and Newms discuss the breakdown of two verses from the Bible, Genesis 1:24-25. In these verses, God creates various animals, including cattle, creeping things, and beasts of the Earth, and declares them to be good. The authors note that the creation of animals was necessary for the arrival of man, as they serve various purposes such as transportation, food, and commerce. They also highlight the special relationship that humans have with God and their elevated status among all creatures. Pastor Bill then delivers the topic according to AI, where he fed the viewpoints of seven different commentaries into Chat GPT and got a synopsis on what they all cover. The pastors also talk about the Wizard of Oz reference in the episode title. Pastors Bill and Newms discuss the lack of mention of dinosaurs in the book of Genesis. Pastor Newms explains that this is likely because the text was written by Babylonians, who would not have known of dinosaurs since they were extinct by that point. Pastor Bill then points out that some theologians have narrowed the descriptions of 'great beasts' in the Bible to modern animals. Pastor Newms adds that if we look at the Bible from the standpoint that everything was created at the same time, dinosaurs would be considered creeping things or monstrous sea creatures. Ultimately, the conversation concludes that Genesis one is likely a retelling of the story with added in details from the rest of the book.   Timestamps: 0:26:18 Conversation Summary: Genesis 1:24-25 0:30:59 Conversation on the Creation of Livestock, Reptiles, and Wildlife in the Bible 0:33:56 Conversation Summary: 6th Day of Creation in the Bible 0:40:29 Conversation Between Pastors Bill and Newms on the Absence of Dinosaurs in Genesis One 0:43:15 Conversation on the Babylonian Account of Creation in Genesis One 0:48:58 Heading: The Weaponization of Scripture: A Conversation on Creationism and Apologetics 0:50:33 Conversation on Faith and Science    Transcription: [0:00:00]  Pastor Newms: Face Live. [0:00:02]  Pastor Bill: Face live. You can see my awesome shirt. This is one of the shirts my mama got me for my birthday. [0:00:09]  Pastor Newms: I see a shirt. Yes. [0:00:11]  Pastor Bill: My wife says it looks like a hotel quilt pattern on the shirt. [0:00:18]  Pastor Newms: I don't think it's the hotel quilt, but it is definitely. If it was beige, I would agree that it looks like the curtains. That says several hotels I've got, but I haven't seen a blue like that. I mean, if the material is right, it's a good shirt. Material ain't a good shirt. [0:00:34]  Pastor Bill: I like it. [0:00:36]  Pastor Newms: It's one of those things, really, to a certain degree. We're at the age where it's like, does the design truly matter? [0:00:46]  Pastor Bill: No, comfort matters. That's what matters. It's all about comfort, folks. Yeah. It's like, let nobody lie to you. [0:00:59]  Pastor Newms: But yes. So, Pastor Bill, how was your week? [0:01:04]  Pastor Bill: My week was pretty good, as you know. We took last Sunday off. We didn't record a new podcast last Sunday. Not only was it the littlest shay's birthday, like, straight up, his birthday proper, but then the Super Bowl. So we hung out, enjoyed his birthday, we watched the Super Bowl commercials. The second half of the Super Bowl was quite compelling. The Eagles were putting up a crazy defense, and it wasn't enough, but it was entertaining enough that it caught my attention. [0:01:49]  Pastor Newms: That is crazy. I did not even watch the commercials. I didn't even watch the commercials. Yeah, I straight up. Just nothing this year with it. [0:01:59]  Pastor Bill: The highlights of the commercials were there were a lot of big-name faces. [0:02:05]  Pastor Newms: Oh, really? They went that route? [0:02:07]  Pastor Bill: Yeah. And QR codes. [0:02:10]  Pastor Newms: Really? [0:02:10]  Pastor Bill: Almost every company had a QR code in the commercial. Aren't we like this now? [0:02:16]  Pastor Newms: Like five years past that? Like, where are we? [0:02:19]  Pastor Bill: And actually, they're finally catching up to the rest of us. [0:02:23]  Pastor Newms: As far as QR codes aren't QR cards already dead? [0:02:28]  Pastor Bill: Yeah, they died about ten years ago, and corporations are just now getting there to the pre-death of QR code. That's funny. [0:02:40]  Pastor Newms: Yeah, that's so funny. [0:02:45]  Pastor Bill: What else do you do? I spent a lot of time working on some social media marketing for a book publication that came out that I wrote a short story that got put in. So I spent a lot of time working on that. That's about it. Hanging out with the family, and working on marketing stuff now. [0:03:08]  Pastor Newms: I didn't understand what it has to do with strawberries. [0:03:16]  Pastor Bill: One of the stories in the anthology is The Selection of a Sacred Strawberry. So they should name the whole collection of stories after that one. Either that was their favorite or I don't know, something that's the main one, or something, I guess. [0:03:36]  Pastor Newms: I mean, I've never particularly been fond of strawberries or sweet bread, and I'm not big on festivals, but it's one. [0:03:46]  Pastor Bill: Of those things he's quoting from the short story or talking about the short story that I wrote. [0:03:54]  Pastor Newms: You don't know that. You didn't send it to me. [0:04:00]  Pastor Bill: I sent you the name. I sent you all the pertinent information. [0:04:03]  Pastor Newms: You did not send me the short story, so how would I know? [0:04:12]  Pastor Bill: I didn't send you this one. You could have gotten it on Kindle or Unlimited. This one could have ordered like this. There you go. He's got a copy. My copy comes in tomorrow. [0:04:24]  Pastor Newms: Actually, I made Groggy go through. So at the beginning of the book, there's an excerpt, a little thing about each writer. [0:04:36]  Pastor Bill: Right. [0:04:37]  Pastor Newms: The weird thing is, one of three who their name is not in the first four words, so it almost makes it look like a second paragraph about the previous person. [0:04:59]  Pastor Bill: That's funny. [0:05:02]  Pastor Newms: But. [0:05:04]  Pastor Bill: A little 53-word biography that I've crafted for use in my. [0:05:10]  Pastor Newms: Guess would be so there's 28 literary pieces. My guess would be that's the winner winner. [0:05:22]  Pastor Bill: Yeah. I would guess there were three. They said the top three would get a free copy of the book and yada, yada, yada. So I'm guessing that was number one. Number one, yeah. [0:05:33]  Pastor Newms: I would think that was the selection. [0:05:34]  Pastor Bill: Of the sacred strawberry. But yeah, I don't know. I haven't read any of the other stories yet. [0:05:41]  Pastor Newms: I didn't either. I had no desire to. I found yours, I've read yours, and now the book will go on my shelf. Because I'm not a nice person. I might go back at some point, but let's be honest, I'm not going. [0:05:58]  Pastor Bill: To you spend $17 on a book. Why is it so high? Why is the price point so high? I don't understand. [0:06:10]  Pastor Newms: That's not that high for a book. [0:06:13]  Pastor Bill: Really? [0:06:14]  Pastor Newms: Yeah. That's moderate. [0:06:18]  Pastor Bill: What's up? How was your week, Pastor Newms? [0:06:23]  Pastor Newms: So my week was pretty good. We were actually sick. [0:06:33]  Pastor Bill: I'm sorry. [0:06:34]  Pastor Newms: Yeah, it was humorous because when you texted me on Sunday, I actually had laid down to take a nap, which is not unsurprising for a Sunday, because, let's be honest, I love naps, so it's not unlikely for me to take a nap. So I had laid down last weekend this week. So Thursday I worked half a day at work. Friday I took off completely, and then I was sick all the way through. I was sick from Thursday to Tuesday, which is why I didn't fight you on the because usually when you tell me you're like, we're not doing it tonight, I'm like, Why? I mean, it's just a football. I would have said. I was like, I'm going back to bed. I was like, fine with me. I don't want it tonight anyway. [0:07:41]  Pastor Bill: Cool. I'm tired. [0:07:42]  Pastor Newms: I don't feel good. [0:07:44]  Pastor Bill: Sounds good to me. [0:07:46]  Pastor Newms: And then Zaydiee had a work trip this week, so she was actually gone from Thursday till, like, an hour before. They had a team building, like, work retreat they do every year, a retreat for the people that work across the whole company. So the high school, the elementary school, both the ELCS the baby centers, the whole nine, the whole company. And so they were in Gatlinburg, actually, from Thursday until, like I said, like 2 hours ago, I got home like I was eating up until when we started. The pre-thing. The downside between Zaydiee being gone and me getting over being sick, I played no games from like the Wednesday before I was sick. And I still technically have not launched an actual video game. So it's been like a week and a half because I've been like, you hadn't streamed anything. [0:09:09]  Pastor Bill: I thought that was odd, but I. [0:09:12]  Pastor Newms: Was like now there are two games, one of which I know I couldn't stream if I got early access to it. But there is one game where if you pay extra, you can get into early access. And it appears people are streaming it already as of two days ago. Now, I don't know if that is just because they're small streamers so they've got away with it, or if it's actually not under, because sometimes when you get into an early access, there's NDAs until it releases. Other games want you to they're like, yes, please stream it. [0:09:59]  Pastor Bill: Tag us, love us. Free advertisement building up to the launch. It's good buzz, right? [0:10:13]  Pastor Newms: I'm debating with myself still. My blanket is out of whack and it's bothering me. I'm debating with myself still on whether to get it or not. And if I get it, then I will start possibly streaming that. I'm currently supposed to be streaming another game, doing a joke run through the game, but a joke run. So the game that I've been playing and that says plays a lot of is a game based on the pathfinder RPG. It's actually a campaign setting and they built a game of it called wrath of the righteous. And there's different ways of playing the game. Like, there's different paths you can take and there's different endings and there's different every decision not every decision, but lots of decisions actually can affect the world. Like, if you make the wrong decision, your party members will just leave. They're like, no, this guy is a nut. We're out. So there's lots of different paths. You can take a demon path, you can take a devil path, you can take an angel path, you can take a legend path, which means you don't want to be truly special. You're just overpowered to be overpowered. And then there's a litch path and a swarm path, which is the lich path. Of course, several of your party members get very upset because becoming a litch is kind of a no-no. And then swarm. You're literally a living swarm. And so your party members leave because you keep eating people. And so there's all these different paths and things you can do. There's a lime, you're literally a group of insects, and you literally keep eating people. Please, I'm out. But there's options. Like, you meet people and you can be nice to them, or you can be mean, or you can use one of the special paths. You can be evil, you can be good because it's an RPG, so it's based on a tabletop RPG, so there's the Good evil, Chaotic Circle. So often there's an option of attack. Like, I don't want to talk to this person. This person's already annoyed me. They look funny. Whatever the reason, they're different situations. You can just choose to attack. And so I was joking with sez that it would be funny to do a run where you just attack every time you're given the option to attack. The first time you're given the option to attack people. [0:13:07]  Pastor Bill: And see, so it's a murder hobo run. [0:13:10]  Pastor Newms: It's a murder hobo run. Right, exactly. And see, by the end of the game, who's even around? But the funny thing is, the first time you come across two members, there's two party members, and you have to choose between the two of them because one ends up being evil. The first option for both of them is attack, but they both have plot armor where you don't actually attack them, and you're like, how many people actually have the plot armor in this game where attack is not actually a valid option? And so it's kind of wanting to see that. I might do some of that tomorrow, depending on what happens, because I am technically off all day tomorrow, so maybe I'll do some of that tomorrow. I don't know. I don't know what my plans are yet tomorrow. [0:14:04]  Pastor Bill: But Gerg, his one-act stuff, they want him there from 09:00 A.m. Till TBD or tb. [0:14:16]  Pastor Newms: His what's? [0:14:16]  Pastor Bill: Not to be determined. One act. The University of Interscholastic League theater thing in Texas. [0:14:27]  Pastor Newms: Oh, that thing he called me about? [0:14:29]  Pastor Bill: Yeah, the thing he called you back. They take one act of a play or modify a play into one act, and they just put on just that one act of a show, and it gets judged. Well, he's in it, and tomorrow they're like, well, we couldn't meet on Saturday for, I don't know, director at something. And then they're like, but we don't have school Monday, so if you can come, we'd like, everyone here at 09:00 A.m. The actors can leave at 2:30. But all of you like, tech and crew guys, just stay as long as you can. [0:15:07]  Pastor Newms: Just prepare to be there. [0:15:09]  Pastor Bill: Yeah, prepare to be there. I got to get up and drop them off at nine. At least I don't have to get up at the normal time tomorrow. I can sleep in a little bit and get him there at nine. [0:15:22]  Pastor Newms: Now the question is, does the Littlest actually let you sleep or is he still wakes up the moment of day and wakes you up? [0:15:33]  Pastor Bill: So the littlest has decided that Adeline is his best friend. So he wakes up. Adeline, when he gets up, he no longer comes and wakes daddy up. However, the puppy, if no one feeds her or lets her out, she will come and start whining and scratching at my door. [0:15:54]  Pastor Newms: Okay. [0:15:55]  Pastor Bill: So she doesn't let me sleep, but the little human does. [0:15:59]  Pastor Newms: Yeah, because I know there was a long time when you, like me. The littlest human would be like, hi, good morning. [0:16:05]  Pastor Bill: Get up now. Hi. Good morning. My son's awakened. So am I. [0:16:10]  Pastor Newms: You need to go somewhere? Well, that's fun. [0:16:19]  Pastor Bill: All right, well, now it's time for getting to know the pastors. [0:16:22]  Pastor Newms: I don't want to. [0:16:23]  Pastor Bill: And it's my time to pull a card. [0:16:25]  Pastor Newms: Oh, hey, I had something to ask you about this. No, you can still pull the card. I'm not going to tell you to not pull the card. No, you're good. I unpacked all my books. Right. [0:16:40]  Pastor Bill: Okay. [0:16:43]  Pastor Newms: I have a ton of youth resources from my parents, and they're right here in front of me on bookshelves. And several of them have, like, get-to-know-people questions and lists of things. And if we get through our cards or as we get, like, if we want something in between the two sets of cards, I found several books that would be they're just like they're conversation starters. They're getting to know the business person question from my mom. And I'm like, these might be awesome. They could be horrible. I have no idea. [0:17:35]  Pastor Bill: This could be awesome or really bad. [0:17:37]  Pastor Newms: So they could be better or worse than our cards. But I have some books that we can use as we run out of cards. Just so you know, don't go buy more cards until we see how those books are. But I have them right over there on the bookshelves, and I think it could be extremely humorous because they are. [0:18:05]  Pastor Bill: If you, me, were reincarnated okay. As a famous landmark, which would it be? [0:18:17]  Pastor Newms: Okay, wait. First off, there are many questions that must be asked. [0:18:25]  Pastor Bill: How qualification questions, as if the card gives me any kind of qualifiers. [0:18:34]  Pastor Newms: Okay, so the point of reincarnation. Well, no, I guess if you did timey wimey reincarnation, you could have been the famous monument the whole time. Also, but I don't like that. It's always weird to me. To me, a reincarnation, you're born into the next thing, not born into a thing that already exists. That always messes up in my head, because then how do you have memory? I don't like that card. [0:19:07]  Pastor Bill: Okay. [0:19:11]  Pastor Newms: I don't know, man. [0:19:13]  Pastor Bill: Which celebrity chef would you most like to make you dinner? [0:19:20]  Pastor Newms: Oh, okay. So I'm going to qualify this. I have one card down. Let's see how many cards we have to get through tonight. One thing you get to know about the pastors is pastor Newms is extremely picky. Okay. So for the sake of hanging out with me and I would just like to know the person would be Gordon Ramsay. Because I think it would just be funny to meet him because he seems like the kind of guy that I would enjoy because he's kind of a person. I was going the opposite side because I was about to say and I like people like that. But you went male appendage. And I don't like those very much. But as far as cooking, I don't think his cooking style is something I would enjoy eating. I would like to hang out with this guy while he cooks a meal thing. I think he'd be cool, but I don't know if I'd like his food necessarily. So if I'm going to go with someone like whose food I would eat, it's got to be like, a paladin or Rachel Ray or someone who does the good Southern cooking. I can't remember that one really large, fat chef guy that I used to like. Because if I'm going to have a famous chef cook me something, I want it to be good. [0:21:29]  Pastor Bill: Okay. So basically, I'm doing this. This means we're simpatico. We're all on the same wavelength, right? This hand thing, the hand gesture I'm making right now. So what we're saying here is we would like to cook a meal with Gordon Ramsay. Yes. And just be like, be in the kitchen. And he's, like, yelling at you like, no, you twit. You cut that half a stick. [0:21:52]  Pastor Newms: Exactly. [0:21:52]  Pastor Bill: But when it comes to sitting down to eat a meal that someone's cooked, it'd be something like Guy Fieri, where it's like this dripping burger with just grease everywhere. But it's like that Guy meal. [0:22:05]  Pastor Newms: I don't know about Guy Fieri because he booms spice a lot. And I'm not a super boom spice guy or bam spice, whatever it was. [0:22:13]  Pastor Bill: No, that's a different guy you're thinking about. I can't remember what his name is. This is the guy with the spiky. I thought that was that goes to the diners, the drive-ins, and the. [0:22:24]  Pastor Newms: No, I know, but I thought his whole thing before that was like the bam. No, that's somebody else. And, like, says, you never trust a skinny chef. Like I'm looking for you. [0:22:38]  Pastor Bill: Thinking of Emeril Lagasse. [0:22:40]  Pastor Newms: I'm thinking of Emeril. You're right. I am. No. [0:22:44]  Pastor Bill: So. Yeah. [0:22:44]  Pastor Newms: No guy. I was thinking for some reason that this is terrible. This is how much I watch cooking shows. Obviously never for some reason, I was thinking they were the same person. [0:22:57]  Pastor Bill: No, they're not the same person. [0:23:02]  Pastor Newms: But no. [0:23:03]  Pastor Bill: The best hamburger and French fries I've ever had was from the quote-unquote Guy Fieri kitchen on the cruise ship that my wife and I went on a cruise on. [0:23:15]  Pastor Newms: So his recipes, basically, yeah. [0:23:18]  Pastor Bill: It was the most amazing burger I've ever had in my whole life. [0:23:22]  Pastor Newms: Big sense. He wants the meal cooked by the cake guy. I wasn't even thinking of going there. That one show, I think it might be in Boston, but it's like cake Boss or something. And they do cakes. [0:23:43]  Pastor Bill: He just wants the whole cake. [0:23:44]  Pastor Newms: He just wants that guy to make a full meal, just several cakes like that. [0:23:48]  Pastor Bill: Biggs is all about the cake. [0:23:50]  Pastor Newms: Six courses of cake, six horses of cake. And biggs does not argue. [0:23:56]  Pastor Bill: He just responds, yes. He's like, yeah, that's what I want. [0:24:02]  Pastor Newms: There's not like a well, you know, what I meant was no, he's just. [0:24:07]  Pastor Bill: Straight up, that's what I meant. [0:24:09]  Pastor Newms: What I want, I would need a cake, bottle of acid of medicine and sodium, whatever. The other one I have to take the NSAIDs to be able to walk the day after intaking that much sugar, but I'll give it a shot. I drank a sweet tea by accident the other day, and it was so swollen up I could barely walk. The next sugar is not my friend no more. [0:24:40]  Pastor Bill: All right, so hello and welcome season four episode nine of The Berean Manifesto; Faith, Hope, and Love for the Modern Christian. [0:24:50]  Pastor Newms: Wait, did we really forget? And I'm joined by Pastor did we forget? [0:25:00]  Pastor Bill: Yeah. [0:25:02]  Pastor Newms: Well, how am I going to edit this now? [0:25:06]  Pastor Bill: I don't know. Pick a spot and start from there. [0:25:11]  Pastor Newms: How do we forget? Welcome you all to 25 minutes in, roughly, probably. We'll see where I actually start it, but wow. Okay. [0:25:33]  Pastor Bill: All right, so we're in our series in Genesis, and we're getting really close to the end of chapter one, just real close. So we're in chapter one, verses 24 and 25. And then next week we'll finish out chapter one, and then the week after that, we'll do a recap, basically, of the whole first chapter before we then go into chapter two. [0:26:00]  Pastor Newms: But did you forget to post something again on Spotify? [0:26:07]  Pastor Bill: I don't know. Spotify should be automatic. [0:26:12]  Pastor Newms: I was just asking because they said it, but it might be because we didn't do it last week. [0:26:18]  Pastor Bill: It might be. Okay, so Genesis, chapter one, verses 24 and 25. 24 says, and this is from the CSB, the Christian Standard Bible. Then God said, let the earth produce living creatures according to their kinds, livestock creatures that crawl, and the wildlife of the earth according to their kinds. And it was so verse 25. So God made the wildlife of the earth according to their kinds, the livestock according to their kinds, and all the creatures that crawl on the ground according to their kinds, and God saw that it was good. All right, so we're at a point in chapter one, if you've been listening and following along up to this point, that none of the words here should be that surprising. We've got God is that H430, which is the plural gods, and then said is actually more commanded like we've been seeing over and over again. Earth is to be firm, and then it says to go out, so to produce. But it's that act of spreading out. You produce and you spread out, right? You fill up the land. It's not just sit in one spot and make copies of yourself. It's spread living creatures is living flesh there. But then it's also breathing creatures. So they live and they breathe. And this is a neat counterpoint to what we've seen up to this point, because with the whales and the birds and all of that, they didn't actually say breathing creatures. They didn't use this term nehfesh H5315. It's the same kind of idea of what we were talking about, the soul or the spirit, the certain something that runs the psyche of a person, the personality, that kind of thing. They didn't use that word for whales and fish and birds. Not that they don't have personalities and they don't think it's just that I don't know. Either the author didn't think they did, or yeah, they did. I don't know. Did they use nehfesh? [0:28:49]  Pastor Newms: Yeah, in 21. [0:28:51]  Pastor Bill: I missed it in my notes. Well, it does, doesn't it? [0:29:01]  Pastor Newms: For birds, every living, it says an active mass. But for sea creatures, where it says whales know, but creature, it does. So it actually denotes the difference between large sea creatures and living creature that moves and swarms in the water. Which is interesting, because now, looking at whales and I missed this last time. So it's whales in the KJV, it's large sea creatures in the CSB. It actually means, which I don't think we talked about this. Yeah, it means a Kraken. It's a monstrance, a monster, a sea serpent, a jackal, a dragon. [0:30:03]  Pastor Bill: It's the same word they translate as Leviathan in Job. [0:30:07]  Pastor Newms: Yeah, it's a monster. It isn't just anyway, which, to be. [0:30:17]  Pastor Bill: Honest, early seafaring peoples that came across a whale, they would be like, what is that monstrous thing? [0:30:28]  Pastor Newms: And then birds, they don't use the same thing either. Birds, they use fowl. For some, they do. So you miss it in one spot. [0:30:41]  Pastor Bill: Not birds miss it in one spot. Some fish have a soul, but fish do. [0:30:48]  Pastor Newms: Some fish do, it appears, but not either. Languages are weird. All right, continue. Sorry, that threw me off. [0:30:59]  Pastor Bill: Livestock, which is H929 behemoth, which is a dumb beast. So cattle, any cattle, dumb beast that can include camels, cows, oxen, bison. You get the point. Then it talks about reptiles, and then it says, and wildlife. The wildlife there is basically fauna. Biggs Said no spiders, yet. Wildlife would cover all fauna. So that would be spiders, scorpions, everything that hasn't been covered yet that exists. That's where it came from, right there. That's when it was created. Okay? And then we get to verse 25, and it's still plural for God, the gods. And then it's awsaw ayth. Now, remember we've talked about ayth it means to personally do something, right? So it says God made, well, God personally made these things. He personally made the wildlife, the livestock, the creatures. He personally made those. It wasn't like when he just commanded something to exist. He actually commanded that it needed to exist, and then he personally made it and then gave them their portions, it says or when they translate that out, we say according to their kind. So God had this idea that, okay, you have this domain and you have this little domain, and you need to replenish and spread out there. You need to be fruitful. You need to multiply in your little area amongst your own little kind. Right? And so God saw that it was good, right? So we have to differentiate that. Once again, it is not God - like when he saw the light looking within himself and recognize it and going, oh, that's good. No, this is just God looking at it and saying, yeah, that's a good thing. That's good. Right? [0:33:30]  Pastor Newms: Because it is different. [0:33:32]  Pastor Bill: It's different. It's a different thing. In English, we say it's the same thing. We say the same way, it means the same thing. But then when we get to the original language, there it's a different thing. It's something different. All right, do you have anything else you want to say about the word-to-word breakdown there? [0:33:56]  Pastor Newms: No, not really. Not at that point. It's pretty self-explanatory. I mean, the words are the words. [0:34:14]  Pastor Bill: It's not rocket science. [0:34:15]  Pastor Newms: Yeah, these ones aren't super deep like some of it. These ones are kind of yeah. [0:34:25]  Pastor Bill: Basically what we're doing at this point is the author is just trying to get through everything that was created before. Where did my camera go? Okay. [0:34:35]  Pastor Newms: Nowhere. Don't worry about it. Where about yourself? [0:34:39]  Pastor Bill: I am worried about myself. That's my camera. [0:34:43]  Pastor Newms: If anything becomes full screen on that monitor, it makes you go away. [0:34:53]  Pastor Bill: At this point, the author is just trying to get through the rest of creation and has toned down the imagery and toned down all the background stuff because they're wanting to get to the humans. They're wanting to get to the actual point of why they're telling this story. So in the beginning, they were very much, this is the important stuff, this is the deep stuff. And then as the chapter progresses, they're like, okay, let's get back to the important stuff, but we got to fly off all these things to get there, right? All right, so now it's time for our this is only the second time we've done this. It's the topic according to AI. [0:35:44]  Pastor Newms: I was really hoping you were going to just leave this alone. [0:35:49]  Pastor Bill: Where I took all seven commentaries that I read and fed their viewpoints on these two verses into Chat GPT and had it spit back a synopsis on what they all cover. All right, are you ready? [0:36:08]  Pastor Newms: Yeah, if I'm ready. [0:36:10]  Pastor Bill: Okay, here we go. The 6th day of creation in the Bible is a significant event in the creation story as it highlights the preparation of the Earth with the arrival of humans. According to the Bible, God created various animals, including cattle, creeping things, and beasts of the Earth, and declared them to be good. These animals were divided into three classes and made after their kind, each having its own unique species. The creation of animals was necessary for the arrival of man as they serve various purposes such as transportation, food, and commerce. The authors note that the creation of the animals demonstrates the benevolent purpose of God's work. The incompleteness of the earth with just lower creatures highlights the spiritual greatness of humans, despite their inferior physical qualities. Compared to the animal races, humans, as the climax of the earth's creation, are able to recognize the order and exert control over all other creatures, making them godlike and the King of the Earth. In contrast to the creation of the animals, the creation of humans is described as the masterwork and the end of all that has been done. According to the Bible, man's body was taken from the Earth, but his soul was from heaven, while the body and soul of beasts are wholly from the Earth. This distinction highlights the special relationship that animals have with God and their elevated status among all creatures. In conclusion, the 6th Day of Creation in the Bible emphasizes the important role that the creation of animals played in the preparation of the Earth for the arrival of humans. It also highlights the unique and special relationship that humans have with God and their elevated status among all creatures. So there you go. There's the summary of the topic according to Chat GPT, based on the commentary entries from the seven different commentaries that I study as part of my preparation. Interestingly enough, we didn't have a dissenting opinion this week. The sermon Bible didn't go all evolutionary on us this time, which I thought was interesting. [0:38:46]  Pastor Newms: What I find interesting is the fact that we didn't actually talk about the humans. [0:38:56]  Pastor Bill: But you included them in 24 and 25 don't. Well, the commentaries for verses 24 and 25 talk about it. So that's where it got that from. [0:39:12]  Pastor Newms: I was like, that's odd. [0:39:15]  Pastor Bill: Yeah, I thought it was odd too. Says he can fix something for us if we like, but I don't know what. [0:39:24]  Pastor Newms: Don't worry about it. He's just being Sez, okay. [0:39:33]  Pastor Bill: All right. So that's verses 24 and 25, of Genesis one, where God makes all of those other creatures. The name of that episode was what? What did we name that? [0:40:02]  Pastor Newms: I don't remember. Let's go back to the Weekly. [0:40:08]  Pastor Bill: Livestock, Reptiles, And Fauna. Oh, my. Of course, I had to throw the omi. [0:40:12]  Pastor Newms: Yeah, I didn't understand the oh, my. I thought that was strange. [0:40:16]  Pastor Bill: Lions and tigers and bears. Oh, my. [0:40:22]  Pastor Newms: Still thought it was strange. [0:40:24]  Pastor Bill: It's a Wizard of OZ reference. Come on, man. [0:40:29]  Pastor Newms: Strange? [0:40:30]  Pastor Bill: Why is that strange? [0:40:32]  Pastor Newms: It's strange. [0:40:34]  Pastor Bill: You can say it's strange if you want to. Oh, I see. Says he can offer a dissenting opinion. Okay, so I have a question. There's no mention of dinosaurs in Genesis one. Why is that Pastor Newms? [0:41:00]  Pastor Newms: Well, as you mentioned, genesis one comes from the story as written by Babylonians. [0:41:09]  Pastor Bill: Correct. [0:41:11]  Pastor Newms: And. By that point, dinosaurs weren't walking around, right? [0:41:19]  Pastor Bill: No mention of dinosaurs because this is a text written by humans, right? [0:41:25]  Pastor Newms: In Job, there is a mention of a leviathan. It is the same word usage as sea creature that is used in Genesis. [0:41:38]  Pastor Bill: Technically, a unicorn also talks about a great beast with huge legs whose neck reaches to the sky. But modern theologians have narrowed those down to modern animals that we still have anyway. [0:41:59]  Pastor Newms: The other aspect is the fact that there's a couple of different aspects you could look at as far as dinosaurs go in the Bible. So there's the aspect of one, if we're looking at it from a standpoint of everything was created at the same time in the same way, in the exact same the way that most modern churches teach it. Dinosaurs would then be kept under creeping thing and sea ones would be under the monstrous Sea Creatures so they wouldn't spell them out any differently than any other form of lizard and or bird. They're just bigger. If you look at it from a standpoint of it's written by especially Genesis one is a retelling of the story based on added in later from what most of the rest of Genesis was written. It's the Babylonian. So you'd have to go back and ask them. [0:43:15]  Pastor Bill: I think the main real answer I'm trying to get at is this isn't dictated by God. This isn't God saying in the beginning, I and then I and then I this is mankind going, well, we believe that this is how it happened, right? And we're going, oh yeah, okay, I faith that and believe that, right? But this isn't God's account of creation. This is the Babylonian account of creation as adapted and edited by the culture of the Jewish people. So is it exhaustive? No. Is it scientific? No. Is it 100% accurate? Not any more than me trying to write a book about the Civil War. Yeah, I wasn't there, I didn't see it. I can recount the stories that have. [0:44:32]  Pastor Newms: Been told to me, right, and that's often, especially when you deal with the text that is not necessarily for religious study. These are stories that have been handed down and handed down and handed down and they were written down. Do I think they are mostly accurate to a certain degree, yeah. I think the generalized aspects are. I think when we look at the differences between Genesis One and Genesis Two, it gets a little funny, but we're not necessarily looking at that yet. That's not exactly what you're looking for at the moment. [0:45:29]  Pastor Bill: But at this point we're taking the text scripture by scripture and trying to let it stand on its own and build upon itself as if we haven't really seen what's coming yet. We don't know what's going to be said now for the most part. So we've grabbed on to some statements and gone, well, it seems like it's saying this not necessarily believing that. It means that even because we've read ahead in the book where they clarify certain things. Right, but that's all part of the process of learning and getting to the heart of what's there. But one of the things that really bugs me is this whole we get these arguments where people are like, no, it was this way, and other people were like, it couldn't have been that way. That's ridiculous. And they're arguing back and forth as if Genesis one was written from a first person point of view perspective by someone who was there. But it's not. It's a game of telephone. It's been repeated and repeated and repeated and repeated. What it is is a very good, firm-standing building block for the beginning of a religious viewpoint on the world and a religious study of God. It is not intended to be what's the word? A discourse on the actual steps of creation. That's not what it is. It's not intended to be that way. It can't be used that way. But people use it that way and they argue it that way. And I'm like, you choose by faith to believe it is that. And it's a very good thing to build upon in your faith and in your religious beliefs. But to then take it out of the Bible and try to argue it in a secular standing and go, well, no, this is an actual account of how things happened. The Bible doesn't even make that claim. There's the one time where Jesus says he mentions the seven days of creation. Right. And I didn't look it up ahead of this time because I didn't think about the fact that I was going to be quoting it. But even then, it's in the middle of a sermon where he's specifically talking to a religious group, and so it's not even used as a secular talking point at that point. I don't know, it just frustrates me that the Bible is intended for certain things, and to take it out of that context feels like demeaning. And undervaluing the text itself yeah, we. [0:48:58]  Pastor Newms: Have the New Testament that talks about all scripture is God breathed for the uses of teaching, preaching religious aspects, doesn't say to dictate historical documents, doesn't say. [0:49:20]  Pastor Bill: The word apologetics isn't listed in that list. And arguing with non-believers isn't in that list either. [0:49:29]  Pastor Newms: Yeah, it's definitely an interesting thing. When we look at how some people it's like the weaponization of certain areas of scripture. It doesn't make sense. There's no reason we should be weaponizing Scripture. [0:49:54]  Pastor Bill: So when my child asks me, is this how it happened? Is this how creation happened? What's my response? My response is, as far as our religious beliefs are concerned, this is the important things that happened in that reference. This is the list of the important things that happened in reference to your religion. My religion. That's my answer. [0:50:33]  Pastor Newms: How I usually would take it is the aspect of this is what is believed to the way it believed is. [0:50:43]  Pastor Bill: The key word there. Yeah. [0:50:47]  Pastor Newms: Is it perfect? No, because no one was there. We're basing it off the knowledge of having faith in our belief system. It's not complete. [0:51:04]  Pastor Bill: I get the same amount of frustrated and secular conversations when people will say, no, we know exactly this is how it happened. We know exactly that the Earth is billions of years, this many billions of years old, and that evolution happened exactly like this. It frustrates me there, too, because I'm like you. Don't you believe it based off this evidence and this evidence and this evidence? But you weren't there. No one was. You're making an educated guess and choosing to believe it. [0:51:40]  Pastor Newms: I mean, everything takes a certain amount of faith. It's just how honest is. [0:51:48]  Pastor Bill: An honest scientist will say, we've come to a pretty trustworthy hypothesis that this is what happened. And on that point I can go, Cool, tell me more about it. Because we're being honest, but on both sides, secular and religious, we need to be emphasizing more on the this is my belief, and less on making things into scientific fact that just aren't. Genesis one is not scientific fact. The Big Bang is not necessarily scientific fact. I know we can reproduce certain things that we theorize the Big Bang was like in a much smaller form in the hadron collider, but that doesn't necessarily mean that's actually what happened. It just means it is a plausible option for what happened. The fact that it can be recreated. [0:53:16]  Pastor Newms: This is close to what science believes because it's what makes logical sense based on our knowledge sense. [0:53:30]  Pastor Bill: All right, well, that's all we have for tonight. The Berean Manifesto is a podcast that comes out once a week, more or less. Sometimes we take a break, but we try to come out every Wednesday night at 07:00 P.M. Central Standard time. Wherever you get your podcasts from, if you enjoyed this episode or you think it might be enjoyable or helpful for someone else, like share, follow whatever it is on where you're getting your podcast so that you can make sure you don't miss an episode and so that other people can get our episodes as well. That helps it grow. We do record this podcast live on Sunday evenings at 06:30 P.M. Central Standard Time. And you can go to our website, EKK.House, to find out which twitch account, which YouTube account, and which Facebook account you could go to, to catch those live broadcasts. That's the word broadcast. And then you can participate in the chat. You can type it in what you want to say. And I keep discord here open in front of me. Pastor Newms keeps Twitch and Discord in front of him. And we can actually you can be part of the conversation like you've heard a few times tonight. We've referenced someone from the chat, participating in the conversation. And we welcome that. We welcome questions or concerns or dissent. We keep it clean, we keep it respectful, and we're not afraid to block people who are unwilling to be respectful. So keeping that a month. All right, so, Pastor News, if you don't have anything else for tonight, I'm going to say we love you guys and we hope you have a great week. [0:55:22]  Pastor Newms: Be safe out there. [0:55:25]  Pastor Bill: And until next time.

President Biden made an unannounced trip to Kyiv, his first since the Russian invasion, to meet with Ukrainian President Volodymyr Zelenskyy.Vermont independent Senator Bernie Sanders joins "CBS Mornings" to discuss his new book, "It's OK to Be Angry About Capitalism." He talks about the future of Social Security and his experiences with former President Jimmy Carter.Mathematician Hannah Fry joins "CBS Mornings" to discuss her new show "The Future with Hannah Fry." She explains why she thinks it's so important for everybody to understand math and how relevant it is in our daily lives.Nineteen-year-old chef E.J. Lagasse is running the kitchen at his dad chef Emeril Lagasse's flagship restaurant Emeril's in New Orleans. Lagasse spoke with “CBS Saturday Morning” co-host Michelle Miller about what he learned from his dad during apprenticeships around the world and creating his own path.Former Netflix and Uber marketing executive Bozoma Saint John discusses her new memoir "The Urgent Life" and the lessons she learned through loss.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

You weight train!You run!You consider yourself and athlete!Maybe you've done a couple Ironman Triathlons?Yet, I bet you can't do some of the work that Emeril McCutcheon teaches as an Exercise and Movement Professional.So, what is so important about this type of exercise and movement?Functional movement … also known as, “Vitamin M” Maintains joint adaptability, versatility, and flexibility… the bottom line is: Mobility = Longevity.Understanding this concept helps to preserve joint range of motion, and the neurological connection between the joints, muscles, tendons, ligaments and your BRAIN!Those of you who think you're an athlete or are in good shape, try working some of your intrinsic muscles, the small ones that are responsible for long term joint health and protection. Falls among the elderly can be fatal, or at the very least, debilitating and reduce the quality of your life.Emeril's work is very challenging! It prepares you for “real world” movement. The type of actions that you do everyday, or can't, because you lose your balance, have no strength, or get injured. His clients consist of pro athletes to overweight, old folks, or those rehabbing from injuries or surgeries. Today's podcast will share and show the listeners (viewers) how to maximize what they do or what they want to do safely and efficiently.Emeril is one of the more comprehensively complete trainers in the industry. He's hugely empathetic and relatable! You will love him!

Buddy Tinsel, Ar'khan Kein, Prof. Emeril, Tezri Rock-Smasher, Gruber Hans, and Holly Berry find themselves on a wintry floating mountain above Seilix, summoned by a dwarf, Ms. Sugarbeard to free her son from the castle. --- Send in a voice message: https://podcasters.spotify.com/pod/show/rollfare/message Support this podcast: https://podcasters.spotify.com/pod/show/rollfare/support

On this episode of the show I got the opportunity. To talk to Chef Gregory Burgie about how he fell in love with ,cooking by watching live with Emeril with his grandmother. Chef Burgie is a very interesting individual,from injuring his left hand on freak firework accident that almost took his life. By changing the odd against him to become and incredible Chef who doesn't let his Injury stop from becoming an amazing human. --- Send in a voice message: https://anchor.fm/emmanuel-pompee/message Support this podcast: https://anchor.fm/emmanuel-pompee/support

How to stuff your bird with Emeril

World-renowned Chef and Restauranteur Emeril Lagasse discusses his new Roku show Emeril Cooks. Hosts: Carol Massar and Tim Stenovec. Producer: Paul Brennan. See omnystudio.com/listener for privacy information.

Join Andrew and Brandon as they travel back to November 1993, but first Brandon thanks everyone for tuning into his charity stream relay with the Cream Team Community raising money for Extra Life and Children's Hospital Miracle Network. After the break, Andrew actually remembers things, including Mrs. Doubtfire, Fran Drescher, and then lists all of his favorite Food Network stars and shows.Check out this week's Spotify Playlist:https://open.spotify.com/playlist/23RteZBfxiJllA3ShbBelv?si=25505a2242944f0eLike the show? Leave us a 5 star review and subscribe!Send us a tweet at @Namely90s  Discuss the show on Instagram @Namely90s  Find us online at Namely90s.comConsider joining our Patreon at Patreon.com/Namely90sFollow Brandon on Twitter at @bschwittyFollow Andrew on Twitter at @NamelyAndrewOutro:Pixelland by Kevin MacLeodLink: https://incompetech.filmmusic.io/song/4222-pixellandLicense: http://creativecommons.org/licenses/by/4.0/

So much sweet podcast content, we had to split it up into 2 episodes. In this part, we talk about life as a caveman, visiting LA, getting Emeril-pilled, and we update the Ocean's 69 list of dudes! And if you think this is good, wait 'til you hear part 2! CREDITS & LINKS Show Theme: “Lazy & Bluesy” by Astrofreq The OFFICIAL “The Charlie and Bob Show” Twitter: @charliebobshow --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/thecharlieandbobshow/message

This week, Nate chats with Nate. Nate is an Out of the Cave group coaching alum, who is affectionately known as half of “Nelly,” as he and his wife, Kelly, went through the 14 week program together. Nate dreamed and planned very seriously to be an astronaut and fly fighter jets as a child, and recounts how that dream falling apart led to fifteen years of yo-yo dieting. Topics include: Using food and eating for comfort early on Feeling disconnected to our own bodies Swinging the pendulum from diet-culture to anti-diet culture to Out of the Cave Using emotional solutions for emotional issues Approaching our messy humanness with curiosity Connecting with the inner child [2:45] Nate recalls his early memories after his parents divorce, living with a single parent as an only childhood, self-esteem issues, being in counseling as a child, spending a lot of time on his own, learning to cook from watching Emeril, and how as a child he was able to eat intuitively and food and eating wasn't an issue, but recalls early habits would go on to affect his habits around food later– all while feeling the pressure to be the “perfect kid” [17:00] Nate is accepted into the Air Force Academy, where he is pushed past his limits in their “break you down to build you up” model, and his life was shattered when he found he not be physically able to be a pilot, and for the first time in his life, he was unsure about his future and faces unhappiness, he slowly starts to gain weight [20:00] Nate joins a traveling theater company, working backstage and also meets Kelly and begins to gain weight rapidly, as he distracts himself with fun and food [30:00] Nate attempts to “fix” his weight problem by joining a gym, working with a trainer, and following a meal plan, which was the beginning of his yo-yo-ing dieting, along with Kelly, that would last 15 years [34:00] Nate works with a doctor and drops a tremendous amount of weight, and gets a job as a commercial airline pilot, within three years he gained all the weight back and then some, and he and his wife find the anti-diet movement and gain around 30 more pounds, and they decided as a couple that there had to be something in the middle [38:00] Kelly and Nate join group coaching together, and he recalls his early mindset and how he came to the awakening that this is a lifelong process [45:30] Nate discovers embraces his flawed humanness, learns how to identify and cope with feelings, and explains the origins of his fear of conflict and how he's worked through that, using the tools he developed during group coaching [1:00:00] Nate talks about the changes and progress he's made around food and eating, hunger and fullness, and his mind-body connection after graduating group coaching, and what he is still faces and how he plans to address those obstacles in a way that feels safe [1:10:00] Practicing self-compassion and letting the journey take time and connecting with the inner-child We have just a few more tickets available for the first ever Out of the Cave and Into Your Power retreat! Join us in stunning downtown San Diego for a weekend of education and empowerment. Get your ticket now at https://www.outofthecave.health/retreat Become a Member of the Out of the Cave Online Community - Includes Two Live Coaching Calls Monthly https://www.outofthecave.health/membership Email Lisa - We welcome questions, comments and feedback! lisa@lisaschlosberg.com Socials Instagram: www.instagram.com/lisa.schlosberg Facebook: https://www.facebook.com/outofthecavellc

Creativity Under Duress with Funkboy Ivan BodleyProfessional bass player Ivan Bodley was hooked on the bass for life after hearing Rick James play on song on TV - he heard that funky, deep bassline and he knew that his instrument had found him. Join us as Ivan talks about his early influences, plays some basslines, and tells us about subbing in on Broadway shows and his creative process. He works best under duress and creates deadlines for himself! Ivan's also an author of the book Am I Famous Yet? Memoir of a Working Class Rockstar. We wrap up the episode listening to the bassline for The Meters' CC Strut.  Ivan “Funkboy” Bodley's Bio:Ivan “Funkboy” Bodley performed with 50 Rock & Roll Hall of Fame inductees, and in 12 Broadway shows. Music director for Sam Moore, Martha & the Vandellas, Shirelles. Blues Hall of Fame inductee.Performances: Sting, Elvis Costello, Temptations, Solomon Burke, Ben E. King, Percy Sledge, Eddie Floyd, Rufus & Carla Thomas, Bo Diddley, Buster Poindexter, Paul Rodgers, Wynonna Judd, David Foster.Appearances: Carnegie Hall (featured soloist), Broadway shows including Spider-Man, Rock of Ages, Hedwig & the Angry Inch, SpongeBob, Kinky Boots, Ain't Too Proud, Kennedy Center, Obama Inaugural Ball, Conan O'Brien, Craig Ferguson, Today Show, Emeril, Imus, Charlie Rose, Regis & Kelly. Magna Cum Laude, Berklee graduate.Connect with Ivan Bodley:Website: www.funkboy.netLinkedIn: https://www.linkedin.com/in/funkboy/All Links: linktr.ee/funkboyAm I Famous Yet? Memoir of a Working Class RockstarHost Hilary Adams is an award-winning theatre director, coach, equine-partnered facilitator, and founder of Story and Horse. She is all about supporting creative expression and sharing stories with the world.Connect with Story and Horsewww.storyandhorse.comFacebook: @storyandhorseInstagram: @storyandhorse Support the show

In this one, Gregg is out of pocket and we are joined by guest cohost and meme lord extraordinaire, Brodinkee! We thought it might be fun to rank the watch collections of some of the most well-known celebrity chefs, since Brodinkee is a chef himself. Emeril, Florence, Flay, Fieri (and more) all get the "wrist game" once-over. We also take a look at a lesser-known element of Blancpain's brand enthusiasm and support for fine culinary endeavors. The episode begins with a previously-recorded intro segment (with Gregg) that serves to tee up the rest of the show, and to answer a very difficult question from Rick over at the "A Blog to Watch Podcast". This is a longer episode, but we cover a fair bit of ground and it's pretty cool if we do say so ourselves! Thanks for listening.

What do Smokey the Bear and Emeril Lagasse have in common? They're both a part of this extra spicy and extra satirical horoscope for the 2022 Sagittarius full moon. In this jam-packed episode, snarky-yet-savvy astrologer, Cosmic Cannibal explains what the lunation is about and all the revelations that (should) come with it. And yes, Smokey and Emeril make an appearance, but not in the way you'd expect… Want more astro-logic from Cosmic Cannibal, follow the snarky astrology on her website, Instagram, Twitter, Medium.com. And get yourself a copy of her book, The Zodiac Abstract. Music Credits: "Stringed Disco", "Over Cast", and "Disco Medusae" by Kevin MacLeod (incompetech.com), Licensed under Creative Commons: By Attribution 3.0 License. http://creativecommons.org/licenses/b... “Smokey the Bear Commercial” by Commercial Break Room: https://www.youtube.com/watch?v=8js7y-NKeik “All that and a Bag of Chips!” Fresh Prince of Bel Air: https://www.youtube.com/watch?v=k-tdL8l9r-0 Best of BAM! by Emeril Lagasse: https://www.youtube.com/watch?v=8dxpMxULHnA

For Food Network stars including Ina, Emeril, Giada and others no food is more comforting than...The Classics. From perfectly juicy prime rib, to creamy mashed potatoes, succulent meatloaf, and more.Giada De Laurentiis heads to LA to the Woodspoon for their chicken pot pieTed Allen can't resist cupcakes Robert Irvine loves mashed potatoes and a roast chicken Marc Summers heads to Hollywood for a chili dog  Aarón Sánchez takes us to New Orleans! Ina Garten keeps it simple with a delicious meatloaf Brian Boitano goes for a prime rib Emeril Lagasse loves the veal parmesan Hungry for more Food Network? Go to discoveryplus.com/bestthing to start your free trial today. Terms apply.

Christina shares her stories of growing up in a multi-cultural food home and what she learned and was inspired by before working in TV with Martha Stewart and other food lifestyle titans.  Nick Carter (Host - Market Wagon) (00:01): I think you're gonna love listening in to this conversation I had with Christina Deyo. She was my guest on this next episode of More Than A Mile. Christina is an Emmy award-winning producer of cooking shows and segments for Martha Stewart, Rosie O'Donnell, Emerald Lagasse and more. She now runs Cook n Craft Academy near Knoxville. And this is a great opportunity for me and you to learn from her amazing food experiences and about her love of supporting local food. Enjoy listening in to the conversation. Nick Carter (Host - Market Wagon) (00:31): Welcome to More Than A Mile, a local food podcast from Market Wagon, focused on connecting you to local food through farmer stories from across America. I'm Nick Carter, your host, a farmer and CEO and co-founder of Market Wagon. We are your online farmers market with a mission to enable food producers to thrive in their local and regional markets. Food is so much more than just nutrients and calories. It's actually the fabric that holds us together. And I look forward to crafting a generational quilt of farmer stories and experiences, the victories and challenges of individuals, families, and teams doing their part to help democratize food in America. Thanks for joining me for this episode of More Than A Mile, and thank you for buying local food. It's one critical step in making an investment in food for future generations. Nick Carter (Host - Market Wagon) (01:21): My guest today is Christina Deyo and I'm excited to talk about her business Cook n Craft Academy down near Knoxville. And guess some stories sounds like we're gonna get a lot of good stories of about the background that led up to this. So I'm looking forward to this welcome, Christina. Christina Deyo (Cook n Craft Academy) (01:40): Well, hello, Nick. Thank you so much for having me. Nick Carter (Host - Market Wagon) (01:43): You're an Emmy award winner--eight time. You teach kids and adults how to cook but now we can also buy your food on Market Wagon. So there's a lot of ground to cover and I'm gonna start all the way from the beginning though. You're--can you tell me a little bit more about your family background? Where did your cooking come from? Is that is that from history? Family? Christina Deyo (Cook n Craft Academy) (02:07): Yes. Mom and dad both cook. So my dad is Italian and he learned cooking from his mom. And so every Sunday I would be sitting with my dad watching him make homemade pasta, homemade sauce, meatballs you name it. It's great. I always say like, I've had the best of all worlds because yeah, you know, I've got the great delicious Italian food and then my mom is Slovak. So I've got the stuffed cabbage, the pierogi and the thing I love about you know, their recipes and how they've taught them to me is I feel like it has kind of linked me to relatives in the past that I've never even met. You know, it's a generational thing. It's a link to our history is, you know, those recipes just as like, what's your favorite dish that you had growing up? Nick Carter (Host - Market Wagon) (03:05): Me? Christina Deyo (Cook n Craft Academy) (03:06): Yes. Nick Carter (Host - Market Wagon) (03:06): Something called hamburger rice casserole, which I've learned as an adult--it's one of those Campbell's soup can dump recipe, things that was basically made up and invented by the Campbell Soup Company in the fifties to try and sell their stuff. Christina Deyo (Cook n Craft Academy) (03:22): Wow, and sometimes those are the best ones, right? Nick Carter (Host - Market Wagon) (03:24): Oh, it's just loaded with fat and sodium and it's just fantastic. Christina Deyo (Cook n Craft Academy) (03:29): There you go! Nick Carter (Host - Market Wagon) (03:29): There's a lot of people that grew up in, you know, Midwest America, that those seem like the good old family recipes, like green bean casserole, a classic one. And they're inventions of our industrial food, you know, they don't have, they're not really rooted in the history like what you're talking about--coming across from the old world. Traditions passed down from generation to generation. So... Christina Deyo (Cook n Craft Academy) (03:54): But now that recipe that you love and you maybe make now for dinner, I'm sure it's something your children will love or do love and you know, years from now, when they have maybe kids of their own, they're going to make it and share it with their kids and so on and so on. Yeah. Nick Carter (Host - Market Wagon) (04:13): Yeah. For all levels allow them to, sure. Christina Deyo (Cook n Craft Academy) (04:16): Yeah. Nick Carter (Host - Market Wagon) (04:17): So I I'd have to ask my mom where she even got that recipe. I should do that. Christina Deyo (Cook n Craft Academy) (04:20): Yes, definitely. Especially, you know, we, we celebrate moms this month. I say celebrate them all all month long. But you know, it's interesting. I remember seeing a coffee table book that came out, I guess it was years ago and it's called "My Last Supper," and they got together 50 chefs and they asked them if you had one last meal, what would it be? And almost all of them referred to something in their childhood that mom made. Some delicious dish that mom made. And that's, that's what I take from, you know, my parents, I I'm so grateful for all the great recipes, even recipes that maybe gave me an idea. And then I made it my own and I added this. Yeah. Or that, and, and twisted it around a little bit. I mean, that's the beauty of cooking. And I always encourage, even in our classes or people I just meet on the street--take a recipe, make it your own, add your favorite ingredients. If it's a cheese recipe and you don't like cheddar, add a smoked gouda instead, whatever you like, make it your own. Nick Carter (Host - Market Wagon) (05:26): But that's a level of creative exploration that I think a lot of people are terrified to do. Do you think that you learned that--I know that this is an Italian cooking. I don't know much about Slovak cooking, but in Italian, you, there is a there's--you're not measuring out the garlic. Right. You're smelling the sauce and you're sprinkling it in. You are working without the constraints of it is one and one eighth tablespoon of garlic clove, right? How do you think people who maybe didn't grow up watching their father cook Italian--from scratch every Sunday in the kitchen, how do they gain that freedom to experiment? Christina Deyo (Cook n Craft Academy) (06:06): Well, I think it comes with the confidence of cooking all the time or cooking on a regular basis. The more you cook, the more you feel a little bit more confident. I know my sister--now we're in the same family, my sister and I--but she was a little bit more book smart and you know, she's a neonatologist today, so I guess it paid off, but she does not cook. Now we have the same dad teaching us Italian and the same mom teaching us Slovak. But, you know, she doesn't cook because she just doesn't have the time for it. But I'm always telling her, you know, it's as simple as you could take a roast chicken, add a little salt and pepper and roast it slowly, and it's delicious. And it's not, you know, this involved recipe with sauces and things like that starts slow if you have to. But the one key thing which I love that Market Wagon stands for is really taking ingredients that are local to you, especially that are seasonal to you. And when you can buy organic, I mean it, you know. I worked for Martha Stewart for many years and I worked in her kitchen which she had a chef on her show every single day. And the one common denominator that they all really promoted was just cooking with seasonal ingredients. You know, buy what's in season, buy fresh. Nick Carter (Host - Market Wagon) (07:30): Because that constraint actually forces you to be creative. Right? If it's the winter time and all you can get is butternut squash, you have to figure out how to make butternut squash delicious. As opposed to just buying in-- the stuff that you can get from overseas, that is no longer seasonable. Christina Deyo (Cook n Craft Academy) (07:45): Absolutely. And you know, if you, if you are, can attend a local farmer's market or, you know, you can, you're lucky to buy on Market Wagon. You can buy now. And there's many things you can freeze for the winter, you know, or the months that are, they're not going to be in season take advantage of that. Nick Carter (Host - Market Wagon) (08:03): So you asked me--you put me on the spot--and I told you about our deliciously awful hamburger rice casserole, which I'm happy to share with the rest of you. Christina Deyo (Cook n Craft Academy) (08:09): It sounds delicious. It really does. Nick Carter (Host - Market Wagon) (08:11): It really is. It's so good. there's not an ounce of nutritional value in it at all. What's your, what, what about you? What about your favorite, Christina? You, is there something that you watched dad make or mom making what's yours? Christina Deyo (Cook n Craft Academy) (08:25): You know, it's funny because when that book came out about your last supper, I thought, 'what would my last supper be?' And without a doubt, my mom's stuffed cabbage. It is just, I love it. And it's like, I have six kids and two of my children say that that is their all time favorite dish. And it's not even so much the like, you know, the deliciousness of it, the stuffed, you know, ground beef in the cabbage. I think when I eat it, it brings me back to my childhood and I can remember sitting at the table rolling cabbage leaves with my mom and her telling me about stories from her childhood. Oh my girlfriend and I did this, we ran into the neighbors, farmers backyard and we stole a carrot and ate it, was so good. And you know, just hearing those stories, it, there's just, it's so much nostalgia with it and I think that's what makes the food even that much better. But yeah, stuff cabbage is really my favorite. Nick Carter (Host - Market Wagon) (09:21): Wow. All right. Well, we're gonna have to both share those recipes. I think the same is true for me. I, the hamburger rice casserole, granted it is loaded with salt and fat, which are two things that our bodies just naturally crave. But also I remember whenever I'm eating it, I can remember sitting in the back of the minivan on the side of the road at a--we would take dinner to dad in the fields during spring and fall and planting and harvest. He didn't have, I mean, that's just what it was like. You had to bring the food to them. And so having dad covered in, in you know, corn shaft coming over and sitting down in the car and eating dinner with us, kids in the car because we drove to the fields where he was and this casserole was really easy to transport. I have those memories as well. So you learned how to cook then you went into showbiz, right? Christina Deyo (Cook n Craft Academy) (10:14): I did. You know, I always loved cooking, but when I was a young kid, I knew I really wanted to work in TV. I didn't know to what aspect, but I knew I wanted to work in television. And so went to college, studied communication. And I remember my college professor day one my first class, it was a lecture hall. There were 300 students in the classroom. And the professor said out of all of you students, this, the world of communication is so competitive that only three of you in this classroom right now will land your dream job. And I look around the room and I see 300 people and I thought, oh my gosh, I need to be one of those three. How do I do it? So after class, I went up to the professor and I said, excuse me, I wanna be one of those three. Christina Deyo (Cook n Craft Academy) (11:06): How do I do it? And he said to me, he goes, well, first of all, you've taken the initiative to really want to pursue it and have the passion. And that's the key is to have a passion that this is what I wanna do. This is what I believe in. He said, the second thing is, he said, you really need to believe that you should take your dream job. And if you have to work for free and not get it paid at all, take it. And so he said, start with an internship. So I did, I started with an internship at a local TV station. I loved it. They recommended you do it three days a week. I said, I'm gonna do it five days a week. and right after when I finished my internship, they offered me a job. Now I was a junior in college. Christina Deyo (Cook n Craft Academy) (11:49): I still had a year left. And when they offered the job to me, I was super excited, but I did what probably any college student would do. I said to the boss, I said, let me go ask mom and dad if I should take this job. And I discussed it with my parents and my parents were like, you cannot take this job. You have to get your degree. You have to finish. And I said but timing is everything. And I may lose this opportunity. And my parents said, get that college degree. You know, reluctantly, I went back and I said, I'm sorry, I can't get this job. But in a year from now, I'm graduating. So I hope that it's available. And you know, and they repeated, well, timing is everything. And so a year later I graduated and I went knocking on the door and sure enough, there was no job for me. Christina Deyo (Cook n Craft Academy) (12:38): And so I called every single day, I was persistent. I remembered the college professor saying, be persistent. And I knocked and knocked and everyday called. And one day, I guess I bugged them too many times. They said, you know what? We do have a job. They said, it's only a two week window. Somebody's going on vacation and we're gonna have you fill in. And I took that time and I ran with it and I filled in. And while I was there, a job opening opened up and it was actually for a secretary position. And I kind of wondered, well, you know, I went to college, I, I waited a year for that degree. Do I really wanna take a secretary position? And this girl who I considered my mentor said, get your foot in the door, take it. And so I took it. And the first week on the job, I messed up everything you could mess up. Christina Deyo (Cook n Craft Academy) (13:32): I mean, I the guy, like he ordered a Turkey sandwich, a ham sandwich was delivered, Nick Carter (Host - Market Wagon) (13:38): Wait, wait, wait, you messed up food? You're not supposed to do that. Christina Deyo (Cook n Craft Academy) (13:43): I know I, well, I wasn't cooking, but I ordered him. I ordered him a sandwich and the wrong sandwich came. I sent something FedEx. It was supposed to be overnight. It came two day delivery well, anyway, at the end of the week, he called me in his office and I knew it was coming. You're fired. I knew it. I was waiting for it. I'm like, how do I fight the tears? So they don't fall, like, you know, kind of put on your big girl pants and be brave. And he called me in and he said, you know, Christina he said, I have to make some changes. Christina Deyo (Cook n Craft Academy) (14:16): And I thought, oh, well, yeah, I know here it comes. And at the time he had produced a show called the Morton Downey Jr. Show, which, you know, was kind of this conservative loud mouth radio host who kind of switched to TV. And he was producing the show and he said, you know, nobody on that show gets it. I've gotta let them all go. And I was like, okay, well, I thinking, how does that affect me? And he said, I wanna put you on that show. I think you could do really, really well. I'm gonna move you to that position. And I went and I worked there and based on my intern training, I really did very well. And from there, I like to say the rest is history. I did well, I got moved up to producer and just kind of continued my way in TV and loved it and loved working there. Christina Deyo (Cook n Craft Academy) (15:06): And still had that love of food and a love of crafts with me. And so kind of went to some other TV shows like the Rosie O'Donnell show, Martha Stewart and kind of always lent myself to producing food segments or craft segments when I could just because I had that connection to it. And so that's how, like, the food just always stayed with me, even though I had this TV career. And so you know, it's, it's a detailed job when you're producing food, you've gotta plan those swap outs and you've gotta plan you know, each detail very specifically. And I use that same training philosophy when I teach at my academy. You know, sometimes when I'm teaching the students don't wanna wait four hours until the stew is finally done. So I gotta swap out for that. So I kind of lend my TV background to my academy, which has worked out well for me. Nick Carter (Host - Market Wagon) (16:07): So let's talk about that and then transition from being a producer to starting your own small business. What was the most surprising thing? Christina Deyo (Cook n Craft Academy) (16:18): Okay. The most surprising thing without a doubt is I am not a businesswoman. I am creative. I am a great cook at least in my own mind, I think so. Nick Carter (Host - Market Wagon) (16:29): I'm sure you are right. Christina Deyo (Cook n Craft Academy) (16:29): My kids they say they are, but business wise, I am absolutely the worst. I don't have any business sense whatsoever. I actually made some scones for a local coffee shop and they said they would carry them. My pricing was so off it--the spreadsheet said you could buy a hundred cookies for a dollar, or you could buy 200 cookies for I think the same dollar. Like I thought I was doing a deal, but I was like hurting myself. I just, like, I was not good. I was like, I need a business manager. And thankfully my husband came in and helped out and helped get me on course. And I've been able to correct my ill ways, but... Nick Carter (Host - Market Wagon) (17:17): So the creative side of the cooking and recipes and exploring that kind of stuff doesn't always lend itself to running the spreadsheets and the numbers in the business. Christina Deyo (Cook n Craft Academy) (17:27): Absolutely. And so for anybody who is thinking of, Hey, you know, I wanna start my own business, I encourage it. I think it's great. But wherever you feel you may have shortcomings or maybe you don't know the shortcomings yet, and you say, you know, I need help with this. Or you see you're lacking in a certain area, reach out and get help, like hire somebody or call in a friend or, or something. So it will definitely benefit you. Nick Carter (Host - Market Wagon) (17:53): Where are you--how's the scone business these days? Christina Deyo (Cook n Craft Academy) (17:57): The scone business is doing really well. And thank you. Nick Carter (Host - Market Wagon) (18:01): And you're making money at it. You finally got the prices, right? Christina Deyo (Cook n Craft Academy) (18:03): I've got my prices, right. We're we are selling them on Market Wagon, which we're excited about. But you know, when I made the scones--I'm not like somebody who's been making scones for 20 years and it's not a family recipe, but... Nick Carter (Host - Market Wagon) (18:16): Yeah, that's not Slovak and that's not Italian. That's baking. Christina Deyo (Cook n Craft Academy) (18:18): Yes. So I had gotten a call from a group cuz we do catering as well. And they asked to do a tea party--and they wanted scones. And so I started baking scones and I couldn't figure out why some were falling flat. Some were holding its shape and looking fine. And I just said, well, you know, I've gotta kind of approach this as a producer and research. What makes good scone what doesn't and you know, one of the keys is frozen butter and the butter's gotta be grated really, really well. So the next time you make your scones, Nick... Nick Carter (Host - Market Wagon) (18:54): Frozen butter? Christina Deyo (Cook n Craft Academy) (18:55): Frozen butter, just like a pie would. And so, anyway, so I made the scones--everybody, loved them. Well, one night separate my husband and I went out to dinner and we went for after dinner to a walk to a local coffee shop. And he said, let's go in for dessert and get some coffee. And I said, great. And we walked in and my husband said, what do you have for dessert? And the girl said, we've got bagels. And we were like, bagels for dessert? Like, is that a Southern thing? Nick Carter (Host - Market Wagon) (19:25): No. Christina Deyo (Cook n Craft Academy) (19:26): Bagels. Nick Carter (Host - Market Wagon) (19:27): That's not a thing. It's not anywhere. Christina Deyo (Cook n Craft Academy) (19:29): No, I was like, we, I mean New York, but that's a breakfast thing. So anyway, so my husband said your scones would do really, really well here. They're great for breakfast. They're great. Anytime he's like, let's email the owner and see if they like them. And I, you know--you sometimes I just--me personally, I never think it's good enough. And I was like, no, no, it's not gonna be good enough. Nick Carter (Host - Market Wagon) (19:51): You didn't think your scones were good enough to sell at a coffee shop? Christina Deyo (Cook n Craft Academy) (19:54): I mean, I thought they were good. Yeah. Nick Carter (Host - Market Wagon) (19:55): That was currently selling bagels for dessert? Christina Deyo (Cook n Craft Academy) (19:58): So anyway, so I, I baked some, so my husband actually emailed the owner and he emailed us back and said, I'd love to try your scones. And so like a week later I go there, I baked three different flavors, my orange, cranberry, chocolate chip, and blueberry. I figure those, everybody likes one of those flavors. And so since I work in TV, I figured I'm a good judge of character. So if you eat that scone in front of me, I can tell, do you really like it? Are you pretending to like it? You know, do you like it? So I brought them and I meet the guy and I'm like, here, go ahead, try 'em. And he said, well, I think I'm gonna take these in the back and try them with the staff. And in my head, I'm thinking, well, that's not gonna work because I'm not gonna be able to read... Nick Carter (Host - Market Wagon) (20:42): That wasn't the plan. Christina Deyo (Cook n Craft Academy) (20:44): Can I come in the back with you? So he took the bagels. I mean, he took the scones and he Nick Carter (Host - Market Wagon) (20:49): Took the bagels. we're not cutting that by the way. Christina Deyo (Cook n Craft Academy) (20:53): That's please, please. So he took, he took the scones in the back and you know, that night I must have looked at my phone a hundred times waiting for this guy to call waiting me no phone call. Next day, no phone call. Day after that, no phone call. And I'm wondering like, do they have the right number? Well, of course they have the right number. I gave them my business card. So the third day--and I'm kind of annoyed at this point--I thought, well, the very least the guy could do was call me back and say, you know what? They didn't work. They not, for us, not a good fit or anything. The third day, this woman called back from his office and she said, I'm sorry, we didn't get back to you. We've been very, very busy. And I'm thinking, okay, again, but you know, here's this build up to the failure. And she said, you know, I wanna let you know something. She said, the owner is a bit of a scone snob. Nick Carter (Host - Market Wagon) (21:47): Christina Deyo (Cook n Craft Academy) (21:48): And it was the first time I ever heard scone snob and... Nick Carter (Host - Market Wagon) (21:51): Right. That's not a thing. Christina Deyo (Cook n Craft Academy) (21:53): Yeah. And, and it's not a thing, but it, it sounds like it's a thing to like a, a lead up to telling me that it's a no go. And so anyway, so she said, you know, he travels the world, getting different coffee beans and such, and wherever he goes, he always orders scones. That's his thing. He loves scones. And I was like, okay. And she goes, I wanna quote him. He tried your scones. And he said, these are some of the best scones I've ever had. And I thought, coming from a scone snob, I am running with that. I will take it. And so he said, she said, based on your scones, you can sell anything you want in this coffee shop, but please definitely your scones. So we've still been selling our scones there. And, um... Nick Carter (Host - Market Wagon) (22:40): What else do you sell there? Christina Deyo (Cook n Craft Academy) (22:41): We sell our banana bread, blueberry muffins, lemon loafs, a lot of similar things that I've now shared on Market Wagon, which has been doing well. People seem to really enjoy our baked goods, which we enjoy making. Nick Carter (Host - Market Wagon) (22:58): Well I'll I wanna get to that, but you, okay? Yeah. Christina Deyo (Cook n Craft Academy) (23:02): Are you a scone snob by any chance? Nick Carter (Host - Market Wagon) (23:03): I'm not a scone snob. Christina Deyo (Cook n Craft Academy) (23:07): You like scones? Nick Carter (Host - Market Wagon) (23:08): I do like scones. I do. I like bagels too, but not for dessert. You know what I am a snob of is pancakes and this relates and here's why. It's because the reason I like pancakes is because pancakes are like cooking. You can--you can experiment with them. They're not as temperamental as baking. So, so I've made pancakes with, with sour cream in them, with apple sauce in them. I've cut all the sugar and milk and used just a can of Dr. Pepper for all of the sugar spices. Christina Deyo (Cook n Craft Academy) (23:41): Oh my gosh. Nick Carter (Host - Market Wagon) (23:42): Yeah. Don't put any vanilla in. Don't put any salt in, put any sugar in and don't put any milk in and just use a can of Dr. Pepper on the rest of your dry ingredients. And it comes with 23 different flavors. Also all the sugar that you're gonna need for it. And it's just a really good flavor. It's it's different. I love doing that. All that to say baking and cooking are vastly different things. Christina Deyo (Cook n Craft Academy) (24:02): Oh, absolutely. Nick Carter (Host - Market Wagon) (24:03): So you, we talked the whole first half of this conversation about how you learned to cook from your Italian and Slovak parents where you're experimenting and you're dropping new things in and you're not using measuring sticks and you're being creative. You can't do that in baking, can you? Christina Deyo (Cook n Craft Academy) (24:20): No, baking... Nick Carter (Host - Market Wagon) (24:20): Baking is chemistry. Christina Deyo (Cook n Craft Academy) (24:21): It's a science. You really have to follow those recipes. Nick Carter (Host - Market Wagon) (24:26): Where'd you learn to do that? Christina Deyo (Cook n Craft Academy) (24:27): Well, you know, I will say my mom did some baking, not as much with cooking, you know, we had our poppy seeds and nut breads and things like that. Yeah. But you know, I working with Martha for almost 20 years, Martha Stewart she had this mantra, you have to learn something new every day. And so she baked almost every day on the show and I would look at those recipes and say, you know, although I may not have time every day to bake on the weekend. I would say, I wanna try this. I wanna and if it didn't work, I was lucky enough to like go in on Monday and say, Martha, my bread didn't rise. Why not? Yeah. Did I do wrong? Or if she had a chef on the show, I could ask, you know, Emeril or Mario Batali or any of them, you know, tell me about this or Lydia. So I was very fortunate to have that, but you know, today, you know, thanks to the internet, there are so many like cooking videos or baking videos that for anybody out there who wants to try to learn you know, and can't come to Loudon [County] to learn and take one of our classes... Nick Carter (Host - Market Wagon) (25:34): Or for people who can't answer the question, how did you learn? I give you the question, how did you learn to bake? And I just love how nonchalantly--like it's not even a big deal--You're like, well, you know, Martha Stewart taught me and Chef Emeril. But anybody who wants to can Google it yeah. Okay. Sure, Christina Deyo (Cook n Craft Academy) (25:55): Well, I,--you know, I am--I do feel very fortunate to have worked with some of the greatest chefs that are out there and known today. And you know, Martha, she's not a, a trained chef. She never went to cooking school, but she learned from her parents, she learned from her mom. And she, you know, having her chefs on every day learn from them. So, you know, sometimes people will ask me what cooking school did you go to? And I'm like, I went to the Martha Stewart school of cooking where I just, you know, learned something new every day. And--but I'm not perfect. And I--there are recipes that sometimes go terribly, terribly wrong. Nick Carter (Host - Market Wagon) (26:35): So alright. How did we become so fortunate to have your food offered on Market Wagon and delivered to people's doors? How did that come about? Christina Deyo (Cook n Craft Academy) (26:46): Well, you know, a friend of mine actually told me about Market Wagon and you know, I think the way she described it was, she said think of--because I do crafts--and she goes, think of crafts being sold on Etsy. She said, Market Wagon is like the Etsy for farmers. She's like, you get all this great seasonal, local food. It's awesome. And it's funny because, I think back in the day there was this commercial where the Hair Club for Men. I don't know if you remember that you were probably too young. Nick Carter (Host - Market Wagon) (27:23): I do. Not only am I the president, I'm also a client. Christina Deyo (Cook n Craft Academy) (27:27): I'm a client. And so not only do I sell on Market Wagon, I'm also a client of Market Wagon and you know, just starting to buy local seasonal, fresh food. I thought this is great. And a lot of the things I was buying, like I did buy a butternut squash. I thought, you know, I could make a delicious salad out of this or soup and I could then sell it on Market Wagon. And so a lot of the ingredients that we use, I get from your local farmers--again, buying what's in season, buying organic when you can. You know, buying local I will buy from Market Wagon. I often sell our things sometimes just at local farmers markets in town. And when I'm there, I love to hear what's, you know, what they have, what, you know, new things they have, what new varieties of tomatoes that we can add to salads, et cetera. And so when this friend had told me about Market Wagon and I started exploring, I said, this is such a great, great thing and was super excited to find out about it. And I tell everybody wherever I go about it, I said, you know, you've gotta check out Market Wagon and... Nick Carter (Host - Market Wagon) (28:37): Well, thank you. Christina Deyo (Cook n Craft Academy) (28:38): Yes. Well, you know, I, I, I kind of like to be this walking advertisement and I, I don't only push my food. That's on Market Wagon. I just tell them, you know, you want a great head of lettuce, go on Market Wagon. You want some great tomatoes. You know, when you taste that fresh, locally grown--like fresh fruits or vegetables, it, it just tastes so much better than, you know, the store bought ones. I, you know, I just, I notice a difference. It's it's amazing. It's, you know it, I tell everybody to, to try it, you know, try it one time. If you, you know, you'll never go back and you try it one time. You'll love it. Nick Carter (Host - Market Wagon) (29:16): Try the scones, maybe a bagel. all right. Christina Deyo (Cook n Craft Academy) (29:20): Nick Carter (Host - Market Wagon) (29:21): So well, thank you. For sharing your wonderful foods on Market Wagon. We know we can find food from you on Market Wagon. Where else can our listeners find out about what you have to offer and maybe even come and see you face to face? Christina Deyo (Cook n Craft Academy) (29:38): Well, we do go to local farmers markets in the Loudon Tennessee area, which is about 20 minutes from Knoxville, but we also do some Knoxville, local markets as well. And also our website CooknCraftAcademy.com. You can find our, if you're in the area and you wanna stop by, you can come by and buy local foods. You know, you can order online from us as well. We're not shipping our food right now, but if you're local to the area, you can buy online and swing by and pick it up. Maybe that'll be at one of our next phases is, you know, being able to, to ship food. But some of the things, the scones are easy to ship, but some of our salads. They, they would never make it. Nick Carter (Host - Market Wagon) (30:22): No, they they're shipped through Market Wagon cuz we can get it there fresh. Christina Deyo (Cook n Craft Academy) (30:25): absolutely. Absolutely. That's the nice trade off. Nick Carter (Host - Market Wagon) (30:29): Great. Christina, thank you so much for being my guest today. It's been a delight to talk with you about your history and food and how you got into a food business. It's been a pleasure. Christina Deyo (Cook n Craft Academy) (30:43): Well, I appreciate the opportunity. Go have a bagel on me. Nick Carter (Host - Market Wagon) (30:48): I'll have bagel for dessert tonight Christina Deyo (Cook n Craft Academy) (30:53): And I'll ship you some of our scones. Nick Carter (Host - Market Wagon) (30:56): Well and they better be the best scones in the world. Christina Deyo (Cook n Craft Academy) (30:59): Yes. And before you know it you'll be a scone snob. Nick Carter (Host - Market Wagon) (31:01): I'll become a scone snob. You're gonna turn me into one Christina Deyo (Cook n Craft Academy) (31:05): Thank you, Nick. I appreciate it. Nick Carter (Host - Market Wagon) (31:07): Thank you, Christina. Nick Carter (Host - Market Wagon) (31:15): Thanks for listening to this episode of More Than A Mile. Be sure to sign up for Market Wagon at marketwagon.com or after downloading the Market Wagon app for iOS or Android. Follow us @MarketWagon on Instagram, Twitter, Pinterest, and Facebook for stories, recipes, special announcements, news, and just digital handshakes from our friendly farming community. If you enjoyed More Than A Mile, please rate the podcast and write a review on iTunes, CastBox, PodChaser, or wherever you listen to your favorite podcast. Thank you for continuing to support local food.

St. Louis, Missouri trial lawyers Craig and Toni Schlapprizzi learned what it means to be a trial lawyer from their successful trial lawyer father, Don Schlapprizzi.  Now, both Craig and Toni are prominent trial lawyers in their own right who have won many large verdicts, and recently, achieved a record-setting $37 million settlement in a product liability case.  Join Rahul (https://www.psbr.law/ravipudi.html) and Ben (https://gideonasen.com/attorney-benjamin-gideon/) for a discussion with Craig and Toni about how their family and faith shaped their career as trial lawyers and the keys to their incredible success.About Craig SchlapprizziCRAIG SCHLAPPRIZZICraig@SchlapprizziPC.comVice President & Personal Injury LawyerGrowing up, Craig Schlapprizzi always knew he wanted to be a lawyer; it was ingrained in him from an early age, but it wasn't until he was in law school at Washington University that it clicked that he truly wanted to be a trial lawyer, and a good one at that. “Anybody who does this, represents plaintiffs in personal injury cases, knows it becomes a huge part of your identity and your life.”His favorite aspect of his job is the courtroom experience. He's most passionate about representing everyday people in a courtroom in front of a jury because he believes it's a privilege, an honor, an incredible experience, and, of course, a competition. He played football during his time at Dartmouth and was motivated by the competition and dedication involved. He experiences that same competition through his trial work.“There is a deep sense of satisfaction in standing up for someone who has been unjustly pushed around.”He likes going into something representing a person; he has always felt like he was on the right side, representing and fighting for somebody who was wronged. He's able to bring closure, and get people who wouldn't otherwise have the means, to live out the rest of their lives with dignity–that is what motivated him to be a personal injury trial lawyer.When Craig's not in court, he's pursuing his other passion: cooking. He gets inspiration for his concoctions from Mario Batali, Michael Mina, and Emeril. When he's not creating his latest pasta recipe, he enjoys trying new restaurants, exercising, travel, and spending time with family and friends.Craig is also a big history fan, his favorite historical figures being Abraham Lincoln and Winston Churchill. He's read many books on Lincoln, but he most frequently references the "The Quotable Winston Churchill" for a quick laugh or bit of motivation.He is a member of the Missouri Association of Trial Attorneys and is on the Board of Governors, as well as a member of the ABA, and the American Association for Justice.About Toni SchlapprizziTONI SCHLAPPRIZZIToni@SchlapprizziPC.comVice President & Personal Injury LawyerAntoinette (Toni) Schlapprizzi is a trial lawyer at Schlapprizzi Attorneys at Law, licensed in Missouri and Illinois. She believes that every human being has a unique dignity that must be honored and respected, and through her work as a trial attorney, she aggressively defends and protects this unique dignity each and every day.  Battling for truth on behalf of those who have survived serious injury and the loss of a loved one is at the core of who Toni is.She received her undergraduate degree at Tulane University, where she played Division I soccer as a central defender.  After riding the bench her freshman year, she earned a starting spot, and remained a starter on her team's defensive line until her career ended. She went on to graduate from Washington University School of Law. Since then, she's been defending the survivors of serious injury and wrongful deaths in both state and federal courts in Missouri and Illinois alongside her brother, Craig, and her father, Don.Certainly what drew Toni to the law was her father, Don Schlapprizzi. His conviction, moral code, and talent seep from every pore of his being to serve injured people and their families decade after decade. As a little girl, her father would tell her the stories of his clients and the courtroom, and she would pray for those people every night before bed. Toni considers her father to be one of the greatest mentors, teachers, and men she has ever known.“I have a heart and drive to serve our clients; I learn from them every day; they are gifts in my life; I work as hard and smart as I possibly can for them.”Toni fervently believes in the jury process.“A singular person is secured an equal playing field against powerful industry – whether insurance, government or business.  Juries ensure that the each of us will have a fighting chance against the powers that be.”Toni continues the legacy of Schlapprizzi Attorneys at Law with her father, Don, and brother, Craig. She feels blessed to be a plaintiffs' trial lawyer, and has great esteem for the legal profession and the courageous jurors, past, present, and future, in our community.

There's no place like home, there's no place like home ... at least according to Giada, Alton, Ina, and Emeril. They're among the Food Network favorites who reveal the best thing they've ever eaten in their hometowns.Giada De Laurentiis loves the Umami Burger in LAAlton Brown heads to Mt. Pleasant, SC for the Jack's Cosmic DogsDuff Goldman can't get enough of the stuffed quahog from Marshland in Sandwich, MA.Ina Garten eats the perciatelli alla bolognese from Vine Street CafeAdam Gertler found a delicious spinach pizzaSunny Anderson goes to Orangeburg, SC for the hashEmeril Lagasse can't resist the portuguese kale soup from St. John's ClubHungry for more Food Network? Go to discoveryplus.com/bestthing to start your free trial today. Terms apply.

Welcome to Cannabis Daily - Your daily guide to cannabis news, industry trends, and trade ideas in under 5 mins.Episode Summary:A survey conducted finds interesting effect for cannabis consumers. South Carolina Senate approves medical cannabis bill.Schwazze (OTCQX: SHWZ)High Tide(NASDAQ: HITI)YourWay Cannabis Brands(OTCQB: YOURF)Neptune Wellness Solns(NASDAQ:NEPT)Aurora Cannabis(NASDAQ:ACB)Curaleaf Holdings (OTCQX: CURLF)Hosted & Produced By:Elliot LaneAaron Thomas Contact us at: cannabishour@benzinga.comFollow Benzinga Cannabis On Social MediaInstagramTwitterYouTubeLinkedInSubscribe to all Benzinga Podcasts at https://www.benzinga.com/podcastsSubscribe to the Cannabis Insider Newsletter to get more cannabis news and trending links delivered to your inbox.Tune in weekly to Cannabis Hour at 4 pm ET every Thursday for Cannabis News & Executive Interviews at bzcannabishour.comHit us up at https://www.benzinga.com/cannabis/ for more news today, tomorrow, and everyday.Access All The Cannabis Daily Episodes HereFor Top Gainers & Losers Cannabis stocks of the day check out https://www.benzinga.com/cannabis/stocksNOT FINANCIAL ADVICEThe Information Contained on this Podcast is not intended as, and shall not be understood or construed as, financial adviceUnedited Transcript:Investors what's up. This is your friend and host Elliot lane of cannabis daily. Super excited to have you join us this morning, lots to dive into, but first as always, we have to give recognition where it's due. Thanks to Aaron Thomas for making this show happen in Benzinga for the platform. We are here to bring you insights and news on cannabis companies and the industry every single morning rate and review us, let us know what you think, but let's dive right in.Schwas S H w Z. Closes another acquisition of Emerald fields, Emeril fields owned and operated, which now Schwatz owns and operates. These two dispensaries in Colorado. This brings their total number for schwas. Now 2 32 brick and mortars. The acquisition was $29 million. 60% cash. 40% in common. Stock seems quite a lot of money to me for two dispensary's, but they could be very well-performing dispensary.So with that being said, Schwan's has been very aggressive and it's M and a strategy to roll up Colorado and take back or continue to lead the Colorado market share battle. All right, let's keep going. High tide NASDAQ listed H I T. Closes on the acquisition of bud room. There's quite a bit to dive into here, but the main points being this secures ownership for high tide of fast Tinder, this is a retail kiosk and smart locker technology.This tech facilitates better buying experiences through browsing, ordering, and pickup. It decreases transaction time increases, basket size. Sizes lowers, overhead and labor costs and presents a seamless, automated into end customer experience. You may be like, what up with this. I like talking to people I don't want to talk to a robot.  They did a pilot test at Budd room Ottawa and found that 60% of customers preferred this technology and spent over 20% more in their orders. Hi, Ty, to plans to license this technology to third-party retailers in cannabis and other retail sectors. A transaction was a hundred percent equity for around three and a half million Canadian dollars.This to me is a massive wind variety tide. I don't know how you can look at this in any other way. It's not a lot of money for what could be a very large revenue stream for this company and also increase basket sizes in their own disciplines. Inside who already has 109 brick and mortars out there.So to me, well done high tide, well done on this acquisition. Raj and team continued to be aggressive and. Now next up, we have welcoming to the OTC QB your way cannabis brands. This is Y O U R F is the new ticker. This is a multi-state brand and consumer centric operator in California and Arizona. All right, we'll keep an eye on them for you.I'm not going to lie at one of the first times I've heard of them. I remember their name, but I'll be anxious to see how they grow. From here picks us international OTC pink listed P Y X has completed its exit of its cashflow negative Canadian cannabis operations. With the completion of the sale.No subsidiaries of the company will produce or sell cannabis in any capacity, as well as hemp and CBD, they will focus on tobacco and e-liquid. Now we are leading up to Valenstein Valentine's day y'all. I hope you are getting your loved ones. Some lovely boxes of chocolate. That being said, do you need to get them chocolate survey commissioned by a subsidiary of med? Found that cannabis consumers have far more sex more often than those who do not consume. So maybe you should be getting people boxes of flour, just saying just a thought leading into the weekend. This morning is also a large earning. A day net tune in EPT on the NASDAQ release, their Q3 earnings.Their stock has skyrocketed. Pre-market take a look at that at the time of recording. I think it's up almost 460%. One of the top 10 of movers pre-market the revenue is up, I believe, 11.3 million year over year. They didn't miss their estimate earnings by around 50%, but that does not mean.  The market is very happy with this report as it is showing.So perhaps in Neptune, perhaps to that team, they have really restructured refocus, and I think it's paid off we've trade announces a national partnership with Cura leaf, C U R L F curely, obviously being one of the largest cannabis companies globally. They will work with Cura leaf in 11 states to support purely wholesale.Activities. This partnership is built off a successful previous partnership that began in 2018. Aurora cannabis has moving slightly. Pre-market in anticipation of their earnings, their ACB on the NASDAQ. And finally South Carolina Senate approves medical cannabis bill. One more vote expected here on Thursday to send them.To the South Carolina house of representatives. Thanks everybody so much for tuning in super excited to have you join us, let us know what you think. Make sure to check out BZ cannabis.com. You want to come to Miami in April and meet all of these industry leaders for most of the companies that I've talked about.And haven't talked about, they'll be there. There'll be educating you on what's happening in cannabis. What's happening in their companies until tomorrow. We'll do this one more time. Have a great. Hey investors. Thanks so much for tuning in to Benzing. As cannabis daily stock picks and news podcast everyday pre-market. Once again, this is not financial advice. Please do your own research. We hope we bring you the best and most efficient news for your investing. Continue to find us on benzinga.com/cannabis, spending a.com/podcasts or on YouTube on Benzinga channel.Support this podcast at — https://redcircle.com/cannabis-daily/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

As a studied musician of several decades, Dena'sversatility has afforded her opportunities to play in various settings - from arenas to rock clubs and Broadway theaters to recording studios.  She has been highlighted in several drum publications, including the September 2018 issue of Modern Drummer Magazine. ​ Dena has held the drum chair for the following Broadway and Off-Broadway productions: Little Shop of Horrors; Kristin Chenoweth: For the Girls; Head Over Heels; Cher Show (sub drummer); Magic Mike the Musical, Broadway Lab; & Galileo, Reading.Before she transitioned to Broadway, Dena spent nearly 20 years with the all-female rock band Antigone Rising. The band constantly toured for several years, racking up 260+ shows per year. They were signed by Lava/Atlantic Records and released "From the Ground Up" in conjunction with Starbucks' Hear Music Debut Series, which has sold well over 250,000 copies. Other opportunities included a VH1 Special, appearances on the Today Show and Tonight Show, A&E's Breakfast with the Arts and Emeril, as well as twice serving the U.S. State Department as Arts Envoys to Israel and Palestine, and Vietnam.Dena also worked with Matchbox 20 frontman Rob Thomas for several years as a member of the “R.T. Quartet.” She has performed live with the following artists: Bernie Worrell (Parliament-Funkadelic, Talking Heads), The Go-Go's, Allman Brothers Band, Chris Daughtry, Roseanne Cash, Christopher Jackson, Leslie Uggams, Alice Ripley, Daphne Rubin-Vega, Shannon McNally, Williams Honor, Michelle Malone, & Anita Cochran.  She has worked in the studio with the following industry professionals: Robert Randolph, Lisa Loeb, Leland Sklar, Rob Thomas, Michael Barbiero, Neil Dorfsman, Oliver Leiber & David Bendeth. ​ Additionally, Dena has shared bills with the following artists: Rolling Stones, Aerosmith, Allman Brothers Band, Joan Jett, The Bangles, Cheap Trick, B-52s, Michael McDonald, Blue Oyster Cult, Lucinda Williams, Matt Nathanson, Tonic, Arlo Guthrie, The Mavericks, Stephen Kellogg, & O.A.R. ​She has appeared on Good Morning America and many regional T.V. segments. For more: https://www.denatauriello.comIf you haven't yet, please become a paid subscriber today. This podcast can only survive if we have enough people willing to fund its future. Your subscription will ensure its survival.Please click the button below and subscribe. Thank you!Subscribe nowBecome a regular listener HEREClayton Craddock, the drummer of the hit broadway musical Ain't Too Proud. He hosts the Broadway Drumming 101 Podcast and has played drums in several hit broadway and off-broadway musicals, including "Tick, tick…BOOM! Altar Boyz, Memphis The Musical, and Lady Day At Emerson's Bar and Grill. Also, Clayton has worked on: Footloose, Motown, The Color Purple, Rent, Little Shop of Horrors, Spongebob Squarepants, The Musical, Evita, Cats, and Avenue Q.You can follow Clayton on the following social media platforms: InstagramTikTokYouTubeFor more: claytoncraddock.comLikeCommentShare Get full access to Broadway Drumming 101 at broadwaydrumming101.substack.com/subscribe

What a treat it is to have Scott Palazzo on In the Circle! A true go your own way, follow your heart and strike gold tale, Scott has done just that and has forever altered, enriched,and elevated the meaning of what a California wine can be. Bringing his first hand French wine making expertise matched with a spectacular palate, Palazzo wines bring a new dimension of old world sophistication spoken in the key of California, Scott is a gift to the culinary world, and to wine drinkers everywhere. We are so pleased to share with you this exploration in conversation with this unique soul.  Scott came to the wine world with a vision formed by both his Italian heritage and his artistic sensibility. Raised in an Italian household, Scott grew up with wine as a backdrop for life's everyday events, meals, and celebrations.An artist at heart... and a rolling stone by nature... his path to becoming one of the top winemakers in Napa Valley took many twists and turns. At age 19, a 3-month trip abroad to Europe evolved into a much longer extended stay, and landed Scott in France. With his guitar on his back, Scott wandered into the small winemaking village of Saint Émilion (on the Right Bank of Bordeaux's Gironde river) and quickly fell in love with the people, the land, and most of all, the wines. This experience shaped his palate and served as inspiration for the establishment of Palazzo Wine 20+ years later.In 2003, after establishing a successful career as a Grammy Nominated Music Video & Television Director / Producer, Scott began exploring California's wine regions with a new creative undertaking in mind... producing a beautifully refined, terroir-driven wine like those he had discovered and enjoyed while living in Saint Émilion, France. His search led him to the Carneros Appellation in Napa Valley, where the similarities between the rolling hills of this South-of-Napa Appellation and those of Saint Émilion convinced him that this was the right location to create his wine. The cool, maritime climate and shallow clay soils of Carneros were ideal for achieving his goal to produce a wine with wonderful layers of rich fruit, balanced by elegant acidity ... like those he'd grown to love while living & working in Bordeaux.Sourcing fruit from some of the most celebrated hillside vineyards in Carneros, Palazzo has realized his dream of producing world-class wines, by combining new world fruit with an old-world sensibility in the cellar. Scott Palazzo's wines have been accepted and embraced by some of thewine world's most respected and influential restaurants, sommeliers, and critics from all over the United States.The French Laundry, Gary Danko, Michael Mina, Per Se, Daniel, Gramercy Tavern, Eleven Madison Park, Spago, Ago, Bouchon, Drago, Redd, Press, Mastro's Steakhouse, Emeril's, Valintino's are just a few of the country's prestigious restaurants who have offered Palazzo Wine on their wine lists!