Podcast appearances and mentions of erin mckenna

Play Episode Listen Later May 16, 2024 76:06

Our favorite baker is back! Erin Mckenna joins Heather to talk about all the fallout from this year's mother's day... and MANY mother's days past! Check out our great sponsors!! Thrive Causemetics: Refresh your everyday look and get an exclusive 10% off your first order at ThriveCausemetics.com/dubrow Indeed: Run a business? Get a $75 SPONSORED JOB CREDIT to get your jobs more visibility at Indeed.com/heather Quote today at Progressive.com to try the Name Your Price® tool and join the over 28 million drivers who trust Progressive! Need a new home? Check out Homes.com - We've done your homework!

mother homes progressive champs life advice real housewives of orange county beauty tips heather dubrow name your price terry dubrow erin mckenna

Cake It Til You Make It with Erin McKenna

Practice You with Elena Brower

Play Episode Listen Later Aug 3, 2023 58:49

Founder of Erin McKenna's Bakery and friend of the show Erin McKenna joins Heather to talk about her recent debacle in New York, including getting locked into a salvage yard, a fun cake quiz called CAKE IT TIL YOU MAKE IT, and much more!! PLUS: Heather teases some thoughts on this season of RHOC!! Listen to Erin's first appearnace on the pod HERE: https://www.podcastone.com/episode/Garcelle-Beauvais--Erin-McKenna

new york founders cake champs bakery life advice real housewives of orange county beauty tips heather dubrow terry dubrow erin mckenna

Episode 147: Erin McKenna

Play Episode Listen Later Dec 10, 2022 45:31

On founding and scaling a business that's never existed before, the role of meditation in sustaining steadiness as a founder and owner.

erin mckenna

Tiana's Bayou Adventure, New Disney Hotel Perks and More News

1923 Main Street: A Daddy Daughter Disney Travel Podcast

Play Episode Listen Later Jul 5, 2022 17:44

Tiana's Bayou Adventure to Replace Splash Mountain by Late 2024Tiana's Bayou Adventure is coming to Walt Disney World and Disneyland. Walt Disney Imagineers have been spending a lot of time in Louisiana conducting research to ensure Tiana's Bayou Adventure preserves the heart and soul of Tiana's story. Tiana's Bayou Adventure has been described as a love letter to New Orleans. The ride will take you on a musical adventure picking up where the film left off. We will see Princess Tiana, Naveen and the jazz-loving alligator Louis on an adventure through the bayou as they prepare to host a one-of-a-kind Mardi Gras celebration where everyone is welcome. The ride will travel through the bayou to original music inspired by songs from the movie as they're brought into the next chapter of Tiana's story. --More Benefits for Guests of Disneyland Resort HotelsNew summer pool parties will take place for 30 minutes daily at all three Disneyland Resort Hotels from July 1 – Aug. 31, 2022. The Disney poolside squad will be on deck to lead games like the water sponge relay and a fun floaty toss, and play high-energy music for dancing the Pluto doggie paddle! Disney characters will stop by the pool to join in the fun. Early Entry: Starting August 8, 2022, Disneyland Resort Hotel Guests will be able to enjoy Early Entry for 30 minutes prior to each park's opening to enjoy select attractions, dining and shopping. Dining Delivery: Select restaurants in Downtown Disney provide meal delivery services. Scan the QR code right from your in-room TV to access the links to those restaurants' delivery webpages to place an order that can be delivered right to a Disneyland Resort Hotel lobby. Package Delivery: Starting August 8, 2022 you can have your park purchases delivered to your Disneyland Resort Hotel the next day. Preferred Dine Access will offer Disneyland Resort Hotel Guests the opportunity to have preferred access to a limited number of reservations at select hotel table service restaurants during the dates of their hotel stay. More details coming soon. --Bibbidi Bobbidi Boutique returns August 25Bibbidi Bobbidi Boutique will welcome young guests starting August 25 at both Magic Kingdom Park at Walt Disney World Resort and Disneyland Park at Disneyland Resort.You can start making reservations in early August only in the My Disney Experience app and Disneyland App, or at DisneyWorld.com and Disneyland.com. Valid admission and park reservations are required for entry into Magic Kingdom Park and Disneyland park.--Disney's Magnolia Golf Course Undergoing Most Extensive Redesign EverAs part of a long-running collaboration with Arnold Palmer Golf Management, Disney is currently redesigning part of the Magnolia course. There will be four holes – No. 14, No. 15, No. 16 and No. 17 – that will be reimagined with innovative layouts and landscaping.Also, the course's 18 greens will be upgraded to create even more pristine putting surfaces. Plus, holes No. 16 and No. 17 will be connected by a new, wooden cart bridge through the forest and several fairway and greenside bunkers are being installed along with more challenging tee boxes.The new-look Magnolia course will debut later this year.--Foodie Guide to Disney Springs Flavors of FloridaFlavors of Florida at Disney Springs is under way and runs from July 5 through August 14. Over 30 restaurants and shops at Disney Springs are celebrating fresh flavors from the Sunshine State. These locations are serving up a slice of summer with refreshing beverages and delicious dishes, all inspired by Florida. Amorette's Patisserie Blood Orange Éclair – Éclair filled with triple blood orange mousse, topped with tangy citrus jam and candied blood orange. Blue Citrus Sauvignon Blanc Slushie – Matua sauvignon blanc, Blue Curaçao syrup and lemonade. Served in a Flavors of Florida Corkcicle. The BOATHOUSECoconut Panna Cotta – Coconut panna cotta, layered with mango gelée and topped with tropical fresh fruit, shredded coconut and a crispy coconut shortbread cookie.Chef's Art Smith's Homecomin' Southern Fried Hand Pies – A pair of fried pastries filled with moonshine-glazed strawberry compote and served with a scoop of vanilla bean ice cream. Blood Orange Margarita – Dobel Diamanté tequila with fresh-squeezed lime juice and blood orange purée, garnished with a fresh Florida orange Chicken Guy!Florida Sunshine Shake – Hand-spun, vanilla, soft serve ice cream and fresh Florida orange juice, topped with whipped cream and garnished with an orange wheel. (Not available for online orders.)City Works Eatery & Pour House Smokehouse Cuban – Hardwood-smoked pulled pork shoulder, ham, shaved hot link, smoked provolone, Robonaut Red mustard and spicy bread & butter pickles, on a Cuban roll.Coca-Cola Rooftop Beverage BarSunshine Orange Chill – St. Augustine vodka, orange juice, topped with Sprite and served in a souvenir Coca-Cola glass.D-Luxe Burger Lime Garage Burger – Deluxe patty, topped with pepper jack cheese, pork belly and fried green tomato, served with an avocado, lime and jalapeno spread. Orange Garage Burger – Deluxe patty, topped with pepper jack cheese, pork belly, lettuce, served with an orange and onion marmalade. Orange Bird Milkshake – Artisanal shake made with vanilla gelato and orange, topped with sprinkles. Dockside MargaritasStrawberry Basil Margarita – Herradura reposado tequila and lime juice, with strawberry purée and garnished with shredded basil leaves.Erin McKenna's Bakery NYCOrange Blossom Cupcake – Moist vanilla cupcake, piped with orange-flavored frosting, topped with orange zest and a flower garnish. (Vegan, gluten-free and dairy-free.)Everglazed Donuts & Cold Brew Citrus Dream Donut – Orange glazed donut with white buttercream, drizzled with orange icing and topped with an orange gummy and fresh mint leaf. Orange Lemonade with Sweet Cream Foam – Limited-edition summer treat, made with fresh-squeezed orange lemonade and topped with sweet cream foam. Frontera CocinaShrimp Ajillo Tostada – Tostada topped with roasted garlic-guajillo Florida pink shrimp, avocado, jicama, local heirloom cherry tomatoes, red onion, cilantro, orange and a citrus-soy vinaigrette.Gideon's BakehouseOrange Pecan Chocolate Chip Cookie – An almost-half-pound vanilla bean cookie infused with orange essence and mixed with dark chocolate, covered in pecan pralines and candied orange peel.The GanacheryStrawberry Shortcake Chocolate Treats – Strawberry chocolate, white crisp pearls, speculoos cookie crumbles and strawberry crispies.House of Blues Restaurant & Bar Voodoo Shrimp – Sautéed Florida Gulf Shrimp in an Abita Amber beer reduction sauce, served over jalapeño-cheese cornbread. Green Gator – Siesta Key Toasted Coconut Rum mixed with melon liqueur, simple syrup and pineapple juice. Local Green Orlando Food TruckKingston Mango Pineapple Lemonade – Tropical flavors of mango and pineapple with refreshing lemonade.Jock Lindsey's Hangar Bar Florida Gulf Shrimp Tacos – Jerk-spiced shrimp served in a grilled corn tortilla with watermelon pico de gallo and topped with sliced jalapeno. Jock's Citrus Old Fashioned – A cocktail classic with a Florida summer twist. Florida Mule – Florida cane vodka, ginger beer, orange juice and simple syrup. Served in a Flavors of Florida Corkcicle. M&M'S Store M&M'S White Chocolate Key Lime Pie Candy – Brightly colored, white chocolate candies, available by the half-pound and pound from the color wall.Outdoor Vending Blood Orange Gin & Tonic – St. Augustine Gin, Tipplers orange liqueur, blood orange Monin and tonic water, garnished with an orange wedge.Paddlefish Key Lime Pie – A rich but tart key lime filling and airy toasted meringue.The Polite Pig Cuban Sandwich – Classic Florida sandwich made with crusty bread and piled high with sliced ham, roasted pork, cheese and dill pickles, spread with a tangy sauce. Key Lime Mojito – Rum cocktail, mixed with fresh-squeezed lime juice and club soda, garnished with fresh mint sprigs and lime. Rainforest Cafe Key Lime Ceviche Tostada – Shrimp, scallop and mango ceviche, avocado mousse and cilantro-cabbage slaw with citrus vinaigrette, accompanied by cilantro lime rice and Cuban black beans. Sailfish Brewing Sunrise City IPA – West coast-style IPA brewed with Columbus, Amarillo and Mosaic hops, featuring a smooth finish and notes of bitter citrus. Raglan Road Irish Pub and Restaurant Home Grown Strip Steak – A 12oz cut, grass-fed and locally raised at Florida's Adena Farms, served with béarnaise sauce, Cipollini onions, sautéed wild mushrooms and Raglan's twice-cooked millionaire homemade chips.Salt & Straw Strawberry Honey Balsamic with Black Pepper ice creamSplitsville Luxury Lanes Grilled Key West Pink Shrimp Salad – Grilled shrimp served over a spring mix with strawberries, oranges, cucumbers, tomato, parsley, onions and feta tossed in strawberry vinaigrette. Spiked Guava Lemonade – Guava puree and fresh-squeezed lemon juice with St. Augustine vodka, topped with a splash of soda water. Swirls on the Water Orange Bird DOLE Whip – Soft-serve DOLE Whip Orange topped with sprinkles and an Orange Bird garnish. Watermelon DOLE Whip – DOLE Whip Watermelon piled high on a slice of fresh watermelon. Limited quantities available daily, while supplies last. Terralina Crafted ItalianItalian Sangria – Special blend of cabernet sauvignon, brandy, peach and lemon, garnished with Florida orange slices and served by the glass or in a pitcher for four.T-REX Blackened Shrimp Salad – Salad greens dressed with Florida orange blossom honey and Key lime vinaigrette topped with blackened shrimp, seasonal berries and goat cheese croutons. Oyster City Mangrove Pale Ale – Classic pale ale with a malty body and mild hops, fermented in mangos to add a tropical, fruit-forward flavor. Vivoli il Gelato Pineapple and Coconut Shake – A rich and creamy shake made with pineapple and coconut sorbetto, topped with a mini pineapple and coconut layer cake. Orange Blossom Gelato – Frozen Italian treat made with orange blossom pilsner beer and Savannah Bee orange blossom honey, served in a cup or waffle cone. Key Lime Cannoli – A delicate pastry shell filled with sweet cream made of ricotta and key limes. Wine Bar George Frozen Old Fashioned – DOLE Whip Orange blended with Hooten Young American whiskey and aromatic and orange bitters. (Purchase a Wine Bar George limited edition Corkcicle and enjoy a complimentary frozen drink.)Guests can pick up a Flavors of Florida event guide upon arrival at the Disney Springs Welcome Center or any participating location.--The Official Complete Lineup for 2022 Eat to the Beat Concert Series at EPCOTThis year, Disney Live Entertainment continues to bring new flavors into the mix, giving even more guests a chance to savor the music they love. Fresh acts will take the America Gardens Theatre stage, including local bands Tuesday-Thursday, alongside many of your favorite artists. With genres spanning Rock, Latin, Rap, Pop, Country and more. July 14-15 – Baha Men July 16-18 – Big Bad Voodoo Daddy July 22-23 – Tonic (NEW) July 24-25 – Jeremy Camp (NEW) July 29-30 – Taylor Dayne July 31-Aug. 1 – Tiffany Aug. 5-8 – Joey Fatone & Friends Aug. 12-13 – The Devon Allman Project Aug. 14-15 – Christopher Cross Aug. 19-20 – Journey former Lead Vocalist Steve Augeri Aug. 21-22 – Air Supply Aug. 26-27 – Blanco Brown (NEW) Aug. 28-29 – 98° Sept. 2-3 – Southern Avenue Sept. 4-5 – Kris Allen & David Cook Sept. 9-10 – Hoobastank (NEW) Sept. 11-12 – Jimmie Allen Sept. 16-17 – Los Amigos Invisibles (NEW) Sept. 18-19 – American Authors Sept. 23-24 – BBMAK Sept. 25-26 – Postmodern Jukebox Sept. 30-Oct. 1 – Stokley (NEW) Oct. 2-3 – Sheila E. Oct. 7-8 – Mark Wills Oct. 9-10 – 38 Special Oct. 14-15 – Robert Randolph Band (NEW) Oct. 16-17 – Newsboys (NEW) Oct. 21-22 – Ray Parker Jr. (NEW) Oct. 23-24 – Billy Ocean Oct. 28-31 – Hanson Nov. 4-7 – Boyz II Men Nov. 11-12 – Kenny G Nov. 13-14 – Sugar Ray Guests can secure a spot at the show by reserving an Eat to the Beat Dining Package available Friday-Monday. Find out more by visiting TasteEPCOT.com.Thank You for Listening to the Disney Travel PodcastThank you very much for listening to this episode, Amelia and I hope that you enjoyed it. If you did, we would be very grateful if you could rate, review and subscribe to the show on Apple Podcasts/iTunes (or on whichever app you choose to listen). A brief review about what you liked most about an episode truly helps to keep the show going by exposing it to new listeners. We look forward to continue producing new episodes each week.Sharing the podcast with your friends and on social media is also extremely helpful and very much appreciated.Shop 1923 Main StreetFeel free to visit our 1923 Main Street® Disney merchandise shop where we have hundreds of unique and original Disney-inspired t-shirts, leggings, clothing, mugs, phone cases and much more. You'll find everything from 1923 Main Street logo merchandise to custom created authentic Disney-inspired originals, including lots of great patterns for leggings and other items.Contact 1923 Main StreetThank you for listening to the Disney Travel News Podcast at 1923MainStreet.com. As always, we love to get feedback and questions from our listeners and to hear your suggestions and ideas for future episodes.Please be sure to follow along on Twitter, Instagram, Pinterest and Facebook.Thank you for listening and have a magical day!Mike Belobradic and Amelia Belobradic--Media provided by Jamendo

Go Green Disney

Love The Green Life

Play Episode Listen Later Apr 15, 2022 39:18

Today we are discussing the magical world of Disney and how to do Disney World while staying green! Natalie had the opportunity to visit Disney World in Orlando, FL a few weeks ago during their Garden Festival. She is really excited to share all about her trip including tips for traveling with kids, amazing plant-based foods and cool sustainability facts about Disney. You will be surprised to hear all about Natalie's favorite ride (it's probably not the one you are thinking). Natalie shares how she planned this trip in only 2 weeks! She goes into detail about the food experiences in Epcot, Magic Kingdom and Disney Springs. It is amazing to hear about the fresh, plant-based food options, including the Garden Graze which is a full vegan food passport! You will be wanting to plan your next trip now. Mentioned in the Show- disneyfoodblog.com vegandisneyfood.com Erin McKenna's Bakery Living with the Land (EPCOT) Are you looking for support and accountability while making a positive change in your life? We would love to work with you! Head over the lovethegreenlife.org/plantpower to learn more and fill out the interest form! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/lovethegreenlifeorg/support

head disney disney world magic kingdom epcot go green disney springs garden festival erin mckenna

#109 Erin McKenna

The Tom Flip Key West Podcast

Play Episode Listen Later Apr 4, 2022 86:16

Erin McKenna is the owner of Love Cheeky a Key West Apothecary company. We discuss pretending to be shy, Jersey Coffee on Lazyway Ln, sassy drag queens leading to life changes, Long Island, burlesque stuff, the slap, air conditioner in a bottle, neighborhood pizzerias, dog bacon math, sleep talking with attitude, wrap it in the tinfoil ya know, being too busy, I'm not yelling it's just the way I speak, purple butt, popping' a pastie and more.Thanks to my sponsors@www.keyscoffee.co @www.22andco.com@www.pokeintherear.com@www.generalhorseplay.com @www.davesnotheremankeywest.com

long island erin mckenna

#185 - March 2022 Walt Disney World Dining Reviews

The Disney Dining Show

Play Episode Listen Later Mar 25, 2022 79:34 Very Popular

03/25/22 - In this episode, we cover recent dining reviews from March 2022 from locations such as Erin McKenna's, Disney's Yacht Club Resort, Ronto Roasters, D-Luxe Burger, The Daily Poutine, Swirls on the Water, Everglazed, PizzeRizzo, and the EPCOT International Flower & Garden Festival!

disney water walt disney swirls disney world dining pizzerizzo erin mckenna d luxe burger

It's a Food Showdown: Healthy vs Indulge at Walt Disney World

1923 Main Street: A Daddy Daughter Disney Travel Podcast

Play Episode Listen Later Jan 11, 2022 20:45

Disney Springs Health and Wellness Celebration in JanuaryDisney Springs is embracing 2022 with a focus on health and wellness, including complimentary group fitness classes on select Wednesdays and Fridays in January. Each class will begin at 9:00 a.m. and will take place in Town Center near Ever After Jewelry Co. & Accessories. Wellness Wednesday Events Schedule: January 12 – Warrior One Yoga presented by lululemon January 19 – HIIT Workout Class presented by Under Armour January 26 – Orlando Power Yoga presented by Fabletics Fitness Friday Events: January 21 – Warrior One Yoga presented by lululemon January 28 – HIIT Workout Class presented by Under Armour Registration is required for all events and space is limited. To register, visit the Fitness and Wellness page under the Experiences tab on DisneySprings.com. Eat Healthy at Disney SpringsIt's also important to eat a well-balanced diet. Disney Springs has plenty of great food, and that includes healthier option menu items.Erin McKenna's Bakery NYC – Focus on diners with gluten, dairy, egg, and soy sensitivities, the health-minded, and those with allergies (especially kids) who can't find good food. Everything here is vegan, gluten-free and promises to be delicious.Frontera Cocina – The Taqueria Ensalada features Arcadian lettuce, poblano rajas, carrot, radish, avocado, tortilla strips, Cotija cheese and an avocado-lime vinaigrette-grilled chicken breast or the Mojo garlic grilled shrimp can also be added.Planet Hollywood – The Hollywood Bowl is a standout salad that features Romaine lettuce, house-roasted turkey breast, hard-boiled egg, avocado, Roma tomato, and cucumber. It comes with bacon, swiss cheese and croutons, but you can omit those if you're aiming for a lower calorie meal. While the recommended dressing is Thousand Island, feel free to swap in a balsamic vinaigrette if desired.The Polite Pig – The Polite Caesar and Cobb Salads (without bacon) are satisfying bets, while the Chicken Salad Wrap is great for those who want a handheld option. There are even healthy choices for little ones including the Roast Smoked Turkey Breast and Grilled Skinless Chicken Breast.Raglan Road Irish Pub and Restaurant – This Shepherd Went Vegan is a plant-based Shepherd's Pie, and the Raglan Risotto is a vegetarian dish that spotlights wild mushrooms, glazed baby vegetables, tarragon and shaved parmesan. Raglan Road is also celebrated by those with gluten sensitivities as many of their popular menu items are gluten-free.Yesake – The Tofu Power Bowl is a hearty mix of organic tofu, avocado, spinach, carrot, cabbage, cucumber, tempura crunch and wasabi ponzu. Best of all? Guests can modify it to your liking.These are just a few of the healthier items you can find at Disney Springs. But remember to ask your server for recommendations and d forget you can always ask for a dish to be modified. Foodie Guide 2022 Epcot International Festival of the ArtsRunning from January 14 through February 21, 2022 the EPCOT International Festival of the Arts will showcase visual, culinary and performing arts from across the globe. Here's the long awaited Foodie Guide to the EPCOT International Festival of the Arts!Pop Eats! (Near Port of Entry)Food Items: Tomato Soup with Grilled Cheese Tomato Soup with Bacon, Apple, and Brie Grilled Cheese (New) Almond Frangipane Cake layered with raspberry jam and Belgian chocolate Pop't Art: Modern-designed sugar cookie with chocolate-hazelnut filling Figment Premium Popcorn Bucket with Rainbow Popcorn (New) Beverages: Hazy IPA Tomato Soup Can Bloody Mary The Deconstructed Dish (Near Port of Entry)Food Items: Deconstructed BLT: Crispy pork belly, soft-poached egg, brioche, watercress espuma, tomato jam Deconstructed French Onion Soup: Beef broth ravioli, Gruyère espuma, onion bread pudding, and onion textures (New) Deconstructed Key Lime Pie: Flexible Key lime curd, “Key lime” mousse, graham cracker cake, and meringues (Wonderful Walk of Colorful Cuisine – Green) (New) Beverages: Deconstructed Apple Pie à la Mode: Apple-cinnamon gelato, cinnamon apple cider, apple pie filling, and streusel (non-alcoholic) (New) Brown Ale Deco Delights (Near Port of Entry) Food Items: Dulce Chocolate Mousse with chocolate crémeux and dark chocolate truffle (New) Decadent Valrhona Chocolate with dark chocolate mousse, chocolate brownie, and cassis mousse (New) Orange Mousse with lemon cake and raspberry meringues (New) Beverages: Strawberry Blonde Nitro Vanilla Porter Milk Stout Neapolitan Beer Flight The Craftsman's Courtyard (near Disney Traders) (New)Food Items: Cast Iron-roasted P.E.I. Mussels with Sautéed Tomatoes, Garlic, and Fresh Herbs (New) Cast Iron-seared Steelhead Trout with parsley salad, grape tomatoes, Kalamata olives, capers, and lemon aïoli (New) Beverages: Wheat Beer Chardonnay Rosé Cabernet Sauvignon Wine Flight Refreshment OutpostFood Items: Plant-based Bratwurst with spicy turmeric aïoli, coffee barbecue jackfruit, and slaw (Plant-based) Artist Palette Jumbo Chocolate Chip Cookie Beverages: Blue Raspberry Blonde Ale Nairobi Coffee Dark Beer Brown Ale Pastoral Palate (Germany) Food Items: Red Wine-braised Beef Short Rib with parsnip purée, broccolini, baby tomatoes, and aged balsamic Wild Boar Cassoulet with duck confit, ham hock, and wild boar sausage (New) Opera Cake: Almond joconde, coffee buttercream, and chocolate ganache Beverages: Rosé Hard Cider Rosé Blonde Ale Frozen Rosé A Play on Rosé Flight Old Vine Rosé The Artist's Table (America)Food Items: Beef Wellington: Mushroom duxelle, prosciutto, and puff pastry with red wine demi-glace and baby vegetables Pan-seared Scallops with vanilla-butternut squash purée, brown butter cauliflower purée, and lime foam (Wonderful Walk of Colorful Cuisine – Orange) Pistachio Cake with cherry mousse and morello cherries Beverages: Sipping Chocolate Flight: White, milk, and dark chocolate (non-alcoholic) White Ale Amber Ale Brown Ale Pinot Noir Symphony in Chocolate Flight: Cream liqueurs paired with Sipping Chocolates Beer Flight Tangierine Café: Flavors of the Medina (Morocco)Food Items: Carrots Three Ways: Berbere-spiced grilled carrots, pickled carrots, and carrot ginger purée (Plant-based) (New) House-made Crispy Almond Phyllo Pockets with white chocolate pomegranate and milk chocolate orange (New) Beverages: Chai Tea Mint Mimosa: Twinings of London Chai Tea with Key lime sparkling wine and mint Sangria Hard Cider Chai Hard Cider Berry Hard Cider Cider Flight Vibrante & Vívido: Encanto Cocina (Between Morocco & France) Food Items: House-made Chorizo and Potato Empanada with turmeric aïoli and annatto aïoli (Wonderful Walk of Colorful Cuisine – Yellow) (New) Spicy Ajiaco Soup with guajillo and árbol chili-spiced chicken, potato, avocado, corn, and crème fraîche (Gluten/Wheat Friendly) (New) Passion Fruit Mousse with Dragon Fruit Jam (Gluten/Wheat Friendly) Beverages: Coconut and Passion Fruit Smoothie (non-alcoholic) Frozen Piña Colada Passion Fruit Daiquiri Refreshment Port (Near Canada)Food Items: Gnocchi Poutine with red wine-braised beef, cheese curds, basil, and burrata (New) Artist Palette Jumbo Chocolate Chip Cookie Beverages: Blood Orange Cosmo: Vodka with blood orange, cranberry, and lime (New) Hard Cider Gourmet Landscapes (Canada) Food Items: Blood Orange-braised Beet Carpaccio with mustard vinaigrette, pickled clamshell mushrooms, golden beets, and crostini (Wonderful Walk of Colorful Cuisine – Red) (Planted-based) (New) Roasted Bone Marrow with onion marmalade, pickled mushrooms, mache lettuce, and bone marrow snow (New) Wild Mushroom Risotto, Aged Parmesan, Truffle Shavings, and Zinfandel Reduction Beverages: German Lager Cuvée Sparkling Wine Merlot Frozen Rusty Nail Cocktail The Donut BoxFood Items: Vanilla Donut with strawberry sugar, strawberry ice cream, fresh strawberries, and strawberry gele (Wonderful Walk of Colorful Cuisine – Pink) (New) Inside Out Donut: Vanilla donut with Bavarian cream (New) Chocolate-dipped Donut with black and gold sugar sprinkles and chocolate buttercream ((New) Beverages: Rosé Cold Fashion Coffee Cocktail L'Art de la Cuisine Française (France)Food Items: Crème de Brie en Petit Pain: Warm creamy brie in a house-made bread bowl Croissant à la Truffe Noire d'Hiver: Black winter truffle croissant served warm Mousseline de Bisque de Homard Froide, Brioche Feuilletée à l'Aneth: Chilled lobster bisque mousse served with dill brioche (New) Moelleux aux Noisettes et Chocolats Valrhona: Molten chocolate and hazelnut cake with pure origin Valrhona chocolates Beverages: Frozen French Martini: Vodka, black raspberry liqueur, pineapple, orange, and grape juice with lemon-lime foam French Rosé Sparkling Wine Cabernet Sauvignon Sparkling Chardonnay El Artista Hambriento (Mexico)Food Items: Huarache Verde: Cilantro huarache with cochinita pibil, fresh pineapple, and pickled onion (New) Carne Asada: Seared beef tenderloin, grilled queso fresco, refried beans, scallion, and ranchera salsa (New) Taco de Chocolate: Chocolate candy shell filled with Mexican chocolate mousse with a touch of chile topped with seasonal fruit (Gluten/Wheat Friendly) Beverages: Mexican Craft Beer: Crafted with citrus notes and made with Mexican Caribbean seawater The Lily: Blanco tequila, violet essence Infusion, rose petal liqueur, cranberry, and lime juice Smoky Raspberry: Blanco tequila, rosemary-infused mezcal, ginger cordial, lime juice, and rosemary aroma Goshiki (Japan)Food Items: Chicken Kushiage: Breaded and fried chicken with yum yum sauce and vegetables (New) Sushi Donut: Donut-shaped sushi featuring salmon, tuna, shrimp, cucumber, and sesame seed over a decorated plate of wasabi aïoli, sriracha, and eel sauce Beverages: Winter Ale Sake in a traditional personalized wooden cup Niseko Flurry: Sake, rum, white cranberry juice, blue curaçao, and lime juice (New) The Painted Panda (China) Food Items: General Tso's Chicken Shumai Char Siu Pork Bun Beverages: “Panda” Bubble Tea: Classic milk tea with black and white boba (non-alcoholic) Jasmine Draft Beer Eastern Dynasty: Vodka, light rum, strawberry syrup, piña colada mix, soda water, and magic boba pearls Kung Fu Punch: Vodka, triple sec, mango syrup, orange juice, and soda water Sea Butterfly: Butterfly pea flower-infused cocktail with vodka, light rum, lychee syrup, magic boba pearls L'Arte di Mangiare (Italy)Food Items: Arancini: Fried risotto balls stuffed with braised-beef and served with pomodoro sauce (New) Ravioli alla Boscaiola: Sweet sausage ravioli, mushrooms, caramelized onions, and creamy Parmesan sauce (New) Bomboloni: Chocolate-hazelnut Italian doughnut with powdered sugar (New) Beverages: Peroni Pilsner Pinot Grigio Chianti Prosecco Red Sparkling Wine Moscato Italian White Sangria with Prosecco Italian Red Sangria with Cabernet Sauvignon Italian Margarita with Tequila and Limoncello Amaretto Bellini: Amaretto, White Peach Purée, and Prosecco Bergamotto: Rosolio Liqueur, Prosecco, and Olive Funnel CakeCherry Blossom Funnel Cake: Chocolate chip funnel cake topped with cherry ice cream, rainbow whipped cream, chocolate chips, and a maraschino cherry (New) Joffrey's Coffee & Tea Company World Discovery (Near Mission: SPACE) – Mocha Masterpiece Cold Brew: A sweet creamy cold brew topped with whipped cream and chocolate puffs Canada – Colorful Canvas Cold Brew: A sweet creamy cold brew topped with whipped cream and fruity cereal World Showcase (Near Disney Traders) – Cinnamon Swirl Cold Brew: A sweet creamy cold brew topped with whipped cream and cinnamon squares The American Adventure – Rainbow Dreams Cold Brew: A sweet creamy cold crew topped with whipped cream and colorful marshmallow crunch --You Can Now Standby at Remy's Ratatouille AdventureAs of January 10, Remy's Ratatouille Adventure now has a standby queue instead of a virtual queue. You can also buy access to a Lightning Lane queue at this attraction. Virtual queues continue to be helpful with the launch of popular attractions and the debut of new experiences and offerings, so we may use it again from time to time for select attractions in the future. Cosmic Rewind will likely be the next virtual queue at Epcot.--National Geographic Expeditions Announces 2023 Departure Dates to New Destinations plus a new River CruiseNational Geographic Expeditions has announced new 2023 departure dates for their Signature Land, Private Expedition and River Cruise itineraries, including a reimagined trip, Costa Rica: Wildlife and Conservation. These trips take travelers to destinations around the world along with knowledgeable National Geographic Experts or guides who will share their experiences.They offer premium, fully planned itineraries; a small group of 16-25 travelers and the best of history, culture, heritage and natural wildlife of a destination. The enhanced eight-night, nine-day expedition to Costa Rica leads travelers through the country's rich biodiversity and conservation efforts. During this trip, you will visit wetlands and tropical rainforests and may see sloths, monkeys, birds, frogs and more in their natural habitat. You can visit a family-run coffee, cacao and sugarcane plantation; join researchers at the Monteverde Institute to participate in cloud forest conservation projects; and journey to the Leatherback Turtle Trust to learn about monitoring turtles. National Geographic Expert, Vanessa Bezy, a National Geographic Society grantee, marine biologist and wildlife conservationist, will also join select departures to share her passion for conservation. 2023 Signature Land dates include Patagonia, Egypt, India and Borneo. National Geographic River Cruises take travelers to grand cities, forgotten villages and the endless countryside all while exploring some of Europe's most historic waterways aboard world-class ships with AmaWaterways, a premier luxury river cruise line. Each departure is accompanied by a National Geographic Expert—such as a historian, author or archaeologist—who gives presentations on board and accompanies daily included excursions, and a National Geographic Photographer who offers professional tips on technique and artistry to help voyagers capture incredible moments.Book by March 10 for big savings. Choose from five itineraries, including Holland and Belgium in the Springtime, the Danube River Cruise, Danube Christmas Markets, Rhine River Cruise and Rhine Christmas Markets. Availability is limited. Please click here for more details.There are also Private Expeditions that give travelers exclusive opportunities to explore unique places with their chosen companions on their preferred dates. Private Expedition destinations include Egypt, Peru, Morocco, Ecuador and China. A full list of private expeditions is available here.--In Other Disney News: The Latest Disney Vacation SavingsDisney Aulani Hawaii EscapeSave up to 20% on select rooms for stays of 5 or more nights or 15% on 4-night stays from April 16 - June 5, 2022.Book by February 6, 2022 and arrive between May 10 and June 1, 2022, stay 4 or more nights and get a $150 Resort credit.Fun in the Sun Spring and Summer Savings for Walt Disney World Resort HotelsSave up to $500 on a 5-night stay at select Disney Resort hotels most nights between March 6 -July 7, 2022. This offer is now available and they tend to sell out fast so don't delay.--Thank You for Listening to the Disney Travel PodcastThank you very much for listening to this episode, Amelia and I hope that you enjoyed it. If you did, we would be very grateful if you could rate, review and subscribe to the show on Apple Podcasts/iTunes (or on whichever app you choose to listen). A brief review about what you liked most about an episode truly helps to keep the show going by exposing it to new listeners. We look forward to continue producing new episodes each week.Sharing the podcast with your friends and on social media is also extremely helpful and very much appreciated.Shop 1923 Main StreetFeel free to visit our 1923 Main Street® Disney merchandise shop where we have hundreds of unique and original Disney-inspired t-shirts, leggings, clothing, mugs, phone cases and much more. You'll find everything from 1923 Main Street logo merchandise to custom created authentic Disney-inspired originals, including lots of great patterns for leggings and other items.Contact 1923 Main StreetThank you for listening to the Daddy Daughter Disney Travel Podcast at 1923MainStreet.com. As always, we love to get feedback and questions from our listeners and to hear your suggestions and ideas for future episodes.Please be sure to follow along on Twitter, Instagram, Pinterest and Facebook.Thank you for listening and have a magical day!Mike Belobradic and Amelia Belobradic--Media provided by Jamendo

europe china disney apple sharing fitness fun healthy wellness italian arts coffee experiences mexican shop plant pinterest peru costa rica belgium roma holland showdown disneyland disney world ecuador bacon conservation walt disney morocco tequila main street mojo resort tomatoes patagonia pie donut springtime availability accessories garlic epcot brie new house indulge prosecco borneo infusion bavarian parmesan disney springs courtyard bratwurst saut romaine chorizo national geographic society mussels disney resorts arcadian disney vacation club scallops lightning lane jamendo gruy river cruise cosmic rewind bisque epcot international festival kalamata disney travel town center amawaterways noisettes remy's ratatouille adventure national geographic photographer raglan road thousand island erin mckenna

Season 2, Episode 1 - Four Disney Parks in Two Days

The Theme Parkettes

Play Episode Listen Later Sep 27, 2021 77:53

Jessica and Ashleigh (The Theme Parkettes) are back for Season 2! After being vaccinated, they decided to take a weekend trip to Walt Disney World and hit all four major parks in two days. They break down how they planned it, if it was worth it, and help you decide if a weekend WDW trip is right for you. They, of course, also sprinkle in their HOT TIPS as well as reviews of the restaurants they went to, drinks and snacks they had, and Disney resort they stayed at. 0:21 - Welcome back! 1:49 - Catch up with Ashleigh 3:46 - Catch up with Jessica 6:10 - The Theme Parkettes started a TikTok! @themeparkettes 7:01 - Clearing the air about some Disneyland Kennel Club online negativity . The Yahoo article: https://www.intheknow.com/post/disneyland-fans-are-just-finding-out-the-park-has-a-secret-spot-for-dogs/ 11:00 - Quickly planning a long weekend trip to WDW 12:28 - All about Disney's Pop Century Resort 22:31 - Choosing how to visit 4 parks in 2 days 27:00 - Ashleigh's tips for driving to Orlando instead of flying 31:32 - Erin McKenna's Bakery, Jessica's Skyliner fail 33:19 - Coffee at the Boardwalk, Beaches and Cream, Disney Springs, review of Art Smith's Homecomin', having a bakery delivery 38:40 - Magic Band vs Apple Watch App 39:53 - Hollywood Studios 42:02 - Memory Maker 44:02 - Oga's Cantina 47:21 - Woody's Lunchbox 49:38 - Magic Kingdom 50:55 - Crystal Palace 54:50 - Electric Water Pageant 56:18 - Animal Kingdom 59:30 - Nomad Lounge 1:03:46 - EPCOT, The Rose and Crown 1:05:58 - Drinking Around the World HOT TIPS 1:12:40 - Final thoughts on doing 4 parks in 2 days www.themeparkettes.com TikTok @themeparkettes Instagram - @thethemeparkettes Jessica - @actorjessicagardner Ashleigh - @happygoashleigh Art by Billie Denise McGhee billiedenise.com Theme song by Thomas Gardner Jr. thomasgardnerjr.com

Episode 14 - Bilingualism on the spectrum

Multilingual Mamas

Play Episode Listen Later Sep 12, 2021 47:02

For our first episode of season 2, we sat down with Erin McKenna to talk about her experience raising three bilingual children, including a son diagnosed with both Down's Syndrome and Autism. She offers insight into the unique challenges each child faces when acquiring language and how a signing system has helped meet her family's communication needs. She has also authored a children's book called Laughter is my Language, available on Amazon, which emphasizes the beauty of laughter, something understood by all children, of all cultures and neurological profiles. Here is the link to her book: Laughter is my Language https://www.amazon.com/Laughter-Language-Erin-Flynn-McKenna/dp/1728965152

amazon language autism syndrome laughter spectrum bilingualism erin mckenna

Erin McKenna

It‘s Too Early with Gwen Filosa

Play Episode Listen Later Aug 2, 2021 19:23

Erin McKenna, the 2021 Bubbas Award winner for best thespian, joined me on Aug. 2, 2021.

erin mckenna

#151 - Whispering Canyon Cafe Lunch, Lotus Blossom Cafe, Topolino's Terrace Dinner, and Desserts with Ryno

The Disney Dining Show

Play Episode Listen Later Apr 23, 2021 67:09

04/23/21 - On this episode, Pete and team have lunch at Whispering Canyon Cafe at Disney's Wilderness Lodge, Craig has lunch alone at Lotus Blossom Cafe at EPCOT, Pete and team have dinner at Topolino's Terrace at Disney's Riviera Resort, and Ryno munches on desserts at Erin McKenna's Bakery at Disney Springs!

disney dinner lunch bakery epcot desserts terrace disney springs topolino ryno wilderness lodge riviera resort lotus blossom whispering canyon cafe erin mckenna topolino's terrace

The Sweet Spot with Erin McKenna

Hitting the Bottle

Play Episode Listen Later Apr 6, 2021 120:13

Sarah + Alysia sit down with Erin McKenna: Founder of Erin McKenna's Bakery. Erin is a perpetual inspiration, indelible entrepreneur, mother of three, and pioneer of the vegan, gluten-free movement since 2005. Today - as then - they focus on the underserved - people with gluten, dairy, egg, and soy sensitivities, the health-minded and - most importantly - allergic kids who are often unable to indulge. It's a conversation you won't want to miss - uncensored mom-talk from sleep training to the magic of night nurses to postpartum - and everything in between. We were so honored to have Erin sit with us and can't wait for you to join the conversation. Find Erin on Instagram @erinmckennasbakery Website: https://www.erinmckennasbakery.com/ (https://www.erinmckennasbakery.com/) Order Online: https://www.goldbelly.com/erin-mckennas-bakery Continue the conversation with us on Instagram @hittingthebottle! Please submit all inquiries and Spill the Whine submissions to hello@hittingthebottlepod.com Theme song by Meaghan Casey. www.meaghancasey.com If you find yourself struggling, whether it be through pregnancy, feelings of guilt or shame surrounding birth, difficulties breastfeeding, parenting during the pandemic, etc. - Please know you are not alone. Reach out to someone you trust with these feelings - or reach out to us directly. You are doing the hard work and we see you. The contents of our show have many references to alcohol and drinking. We want to acknowledge our friends in recovery and let them know we love and support them. If you, or someone you know, is experiencing substance abuse disorder please call 1-800-662-HELP or visit https://www.samhsa.gov/ Support this podcast

reach bakery spill sweet spot whine erin mckenna

Baking Outside the Lines with Lani Halliday

What is Healthy? with Chef Julia Chebotar

Play Episode Listen Later Dec 15, 2020 39:41

Meet the creator of the best cookie in Brooklyn! Today's guest is Lani Halliday, food artist, baker, and founder of Brutus Bakeshop, a gluten-free pastry company. Her journey began two decades ago when she developed a wheat allergy as a baker and was advised by her naturopath to eliminate gluten from her diet. Her first job was at a grocery store where she learned from a local baker who spotted her and saw her potential. When she had her first child, she worked at Erin McKenna's bakery downtown and then did not work for six years. After her divorce, she decided to be the director of her life and went to pastry school to potentiate all her creative ideas. With more knowledge and desire to continue growing in the field, she moved to New York and worked at Ovenly as a manager, running their cake program. Her intuition and love for cooking led her to start her own business. Now, Lani is one of the most successful and talented bakers in town, and Brutus Bakeshop is one of New York City's must-see places.Highlights Lani talks about her unique path and culinary experience.She discusses how her wheat allergy incited her to eliminate gluten from her diet.What is Aquafaba: the liquid in chickpeas cans and how to use it for vegan recipes.She says why western medicine and herbal preparations blew her mind. Lani tells of her gnarly and brutal experiences at restaurants before starting Brutus Bakeshop.To learn more about Lani Halliday, you can visit Brutus Bakeshop's website or follow her on Instagram. Follow us on Instagram or visit our website and stay inspired by our blogs, featuring a collection of posts about lifestyle, food, and so much more.

new york health new york city food vegan cookies baking gluten free halliday outside the lines bake shop aquafaba erin mckenna ovenly

The Disney Underground- Episode 15- Kickoff To The Holiday Season At Disney Springs Part 2

The Disney Underground

Play Episode Listen Later Dec 6, 2020 64:12

December 6th 2020 Today is the 2nd installment of our 3 part series, "Kickoff to the Holiday Season in Disney Springs". On this episode, we speak to our special guests from Disney Springs. Our guests will discuss their favorite Holiday traditions as well as what visitors can expect from Disney Springs this holiday season. This week's guests include: 1. Lisandra from Erin Mckenna's Bakery 2. Chef Justin Plank from Terralina Crafted Italian 3. Steven, owner of Gideon's Bakehouse Today's cast: Gene Dan & Stefanie Edited by Gene Maney for The Magical Lifestyle, LLC Produced by Gene Maney, Patrick J Maney, Kristin Maney for The Magical Lifestyle, Instagram: @the_magical_lifestyle www.themagicallifestyle.com Theme song credit and info: https://soundcloud.comfreebmusicliam-vince-nostalgia-free-background-music

holiday kickoff underground holiday season disney springs lisandra erin mckenna

GenX Visits Disney Springs

Grown Up Disney Family

Play Episode Listen Later Oct 28, 2020 14:17

GenX Visits the Springs for some Erin McKenna’s Bakery treats. --- 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/sf9/message

visits gen x bakery springs disney springs erin mckenna

9: WDW Transportation + The Worst Things at Disney

Hey Mickey! The Podcast

Play Episode Listen Later Oct 8, 2020 44:07

For our Main Attraction this week, we're discussing the Ins and Outs of transportation all around Walt Disney World, making sure you know how to get from point A to B, whether by bus, monorail, skyliner, boat, and more! Then for our Sideshow, we'll be presenting our arguments for the worst Quick Service, Resort, Land, Table Service, and Attraction on property. And stick around for the After Party, because we're talking about Chicken Guy and the 22 sauces we tried during our recent visit, plus some new Holiday merchandise, and a fall treat you gotta try! LEAVE US A REVIEW! AFTER-PARTY: Holiday Preview on ShopDisney | Pumpkin Crumb Cake from Erin McKenna's Bakery SUBSCRIBE: Apple Podcasts | Anchor | Spotify FOLLOW US: Instagram INTRO MUSIC: Andrew Hunt Need more Disney in your day? Check out our Spotify Playlist!

disney land holiday attraction disney world transportation outs resort ins afterparty worst things spotify playlist sideshow quick service table service main attraction chicken guy erin mckenna

239: Pregnancy Scare Period Talk & Disney Universal Recap

Behind the Porn Scenes with Lelu Love - Sex, Dating and My Real Life

Play Episode Listen Later Oct 4, 2020 27:27

In “Behind The Porn Scenes” Podcast Episode 239 you will hear: Why my too many AND not enough periods had me worried!!

halloween pregnancy period scare disney universal erin mckenna

228: How And Why This Was Our BEST Disney Trip Ever

Behind the Porn Scenes with Lelu Love - Sex, Dating and My Real Life

Play Episode Listen Later Jul 19, 2020 27:13

In “Behind The Porn Scenes” Podcast Episode 228 you will hear: Exact OPPOSITE of the FoodComa trip, SO much fun and goodness!!

disney trip best disney exact opposite erin mckenna

Speaking with Celine Ikeler about her bakery and company: Karma Baker

Investigating Vegan Life With Patricia Kathleen

Play Episode Listen Later May 15, 2020 41:08

Today I spoke with Celine Ikeler founder and owner of Karma Baker. Karma Baker is a wonderful little bakeshop that makes only amazing vegan and gluten-free desserts and breads. After years of creating and developing recipes, she opened Karma Baker, based in a suburb just north of Los Angeles, and after a steadfast local following Karma Baker has now gone national with delivery across the USA. https://Karmabaker.comThis series features conversations I conducted with individuals who have dedicated their work and lives to Vegan research, businesses, art, and society. This podcast series is hosted by Patricia Kathleen and Wilde Agency Media. TRANSCRIPT[00:00:10] Hi, I'm Patricia. And this is Investigating Vegan Life with Patricia Kathleen. This series features interviews and conversations I conduct with experts from food and fashion to tech and agriculture, from medicine and science to health and humanitarian arenas. Our inquiry is an effort to examine the variety of industries and lifestyle tenants in the world of Vigen life. To that end, we will cover topics that have revealed themselves as common and integral when exploring veganism. The dialog captured here is part of our ongoing effort to host transparent and honest rhetoric. For those of you who like myself, find great value in hearing the expertise and opinions of individuals who have dedicated their work and lives to their ideals, you can find information about myself and my podcast at Patricia Kathleen dot com. Welcome to investigating Vigen Life. Now let's start the conversation. [00:01:13] Hi, everyone, and welcome back. I'm your host, Patricia. And today we are speaking with Celine Eichler. She is the creator and owner of Karma Baker. Welcome, Celine. [00:01:23] Hi. Thank you so much for having me. [00:01:25] Absolutely. I'm excited to kind of climb through your shop and everything that you guys offer there for everyone looking to get a hold of Celine or discover more. You can contact her or find out more about her shop on Karma Baker dot com. I'm going to go through a quick bio of Slainte before I start peppering her with questions. But before that, a roadmap for today's podcast and vodcast. For those of you listening and tuning in today, we'll first look at Slainte academic background and professional history to kind of develop a platform for her personal background. And then we'll look at unpacking Karma Baker's history and the origin of the story. And then we'll get into the nuts and bolts of the who, what, when, where, why, how of the business, and then turn to the ethos and the philosophy behind it. And then we will look at goals that simply may have for Karma Baker over the next one to three years. Those are changing dramatically for everyone given the current social and business climate of today. And we'll wrap everything up with advice that Celine may have for those of you looking to get involve patron of her services and store. And also possibly emulate some of her success. A quick bio on Slainte and Karma Baker. She is the original Karma Baker starting about 15 years ago with a desire that everyone should be able to enjoy the bliss that only delicious baked goods can generate. After years of creating and developing recipes, she opened Kofman Baker, based in a suburb just north of Los Angeles. A wonderful little bake shop that only me that makes only amazing vegan and gluten free desserts and breads, no eggs, no dairy and no wheat anywhere in sight. Seline has fast become one of the most successful and influential bakers in Southern California. Now she is offering a wonderful solution for people that are not so lucky to live near Karmah, Baker or one of their many partners. They deliver many of their products to your doorstep without being damaged while maintaining freshness. So if you live in the United States, you can now enjoy the revolution that is Karma Baker and we'll climb through all of those ins and outs and through the services that you offer Silene. But I want to I'm hoping you can start us off with talking about your academic background and early professional life that brought you to the opening Karma Baker. [00:03:38] Yes, sure. So I started out as an artist. I think a lot of bakers actually are all also artists at heart. I went to art school in San Diego actually, and neighbors. If you and I went right into a career in animation. I worked in animation in Chicago for a little while and then in Los Angeles for about 15 years. I think working on animated movies that the whole digital aspect kind of at the forefront of, you know, when we started using computers at all and especially for digital imaging. So that was really fun. I loved it. It was very creative. And, you know, anything that's innovative and cutting edge, a new and difficult is kind of my thing. So in that day, we were, you know, learning as we went figuring it out as we went creating things to make it work. Right. And now that I look at it, I think it's exactly what I've had to do with the bakery. After my career in animation, I had two kids and ended up finishing my my last movies and my daughter was two and moved out to the suburbs and it just was a mom for. Twelve years I was a home mother baking at home for my kids. No vegan, no allergies in sight really other than my daughter's next door neighbor had a very, very severe allergy to so many things. Wheat, dairy, eggs, soy, certain kinds of fruits and vegetables, all nuts, you know, really, really extreme anaphylactic shock kind of reaction. Yeah. So, you know, scary. Too bake for her. Scary to have her in my kitchen even, you know, that kind of thing. And that opened my mind. My, well, originally opened my heart because I couldn't handle that. She couldn't eat anything. Fine. You know, there was just no food for her. So I started figuring out how to make stuff without eggs and dairy and wheat. Not easy. There's been many before me who have, you know, stumbled into the field over the years. [00:05:51] But it's definitely a labor of love teaching yourself trial and error, you know, creating out of true necessity, you know, and creating something that wasn't there before to make something else, you know. So that's kind of how I got started. [00:06:09] It started you off on the trajectory. So once you started baking these things, what was the impetus for kind of switching into? [00:06:18] You can make things without allergens. It sounds like, you know, an insight of these this little girl. However, there is also like a switch over and like you did you have this gluten free aspect. It wasn't a natural trajectory. Did you just start saying, I can do so much more with so much less? Did you start extracting ingredients because you felt like it? Or was it a goal driven? [00:06:42] Well, she was allergic to wheat, dairy and eggs, and they were the hardest with baking. So right off the bat, I had, you know, my work cut out for me and Gluten-Free Flours at the time, especially, you know, there were a few mixes, but they didn't have they had the area or they had egg powder or they had nuts or they had been flour. You know, they had something that she couldn't eat. And so that's where that will I'll just make my own blend. Yeah. I don't know why I thought that was a viable option, but it really just, you know, I really had no limits around that. I thought, well, I'll just figure out, you know, there's all these blends. One of them has got to be the right combination that doesn't have some of that other stuff. [00:07:21] So do you have like of a source that you considered like this, this key source to go to? Because when you start an endeavor like that, it's daunting. Right. Anyone, even people who are really familiar with baking or goods or anything like that, when you start taking away things like flour or getting into flour alternatives from, you know, chickpea to rice to you. [00:07:41] Then the differences in how they bake and they behave differently and all that you're talking about blends when you start off. Was there a source of like a cookbook or a person or a guide or anything like that? They kind of helped you navigate those early stages. [00:07:55] I definitely did a lot of searching, you know, Internet searching, looking for blogs. There were people that did a lot of dairy and egg free and then there were people that did gluten free. Nobody was really doing the whole thing, though. You know, that was that was kind of the trick was marrying the two. Because if you're doing gluten free and you have eggs, you're you only have half the battle. You know, the eggs do all of the binding and the lifting and the magic texture. But if you don't have eggs already, that's a little bit tricky and you don't have any lift from gluten, you know. Now you're doing it on your own. So there was one. Erin Mckenna has a check. She has a bakery out in L.A. and I think in New York City. I think with her original, she had a cookbook at the time. And I and I think it was one of the first ones I picked up and was like, what is arrowroot? What is this? [00:08:49] And so, you know, that her book was probably very helpful in the very beginning of deciphering the different flowers and trying to find, you know, what replaces the bean flour. You know, she and most of her recipes have been flour base, which Sophia or I could not do. So that was a crucial step. [00:09:11] What brought you to finally? It sounds like you started experimenting and just baking for yourself in a vegan manner. But what brought you to make the leap between is very different to eat vegan and then want to have a vegan business. [00:09:25] And you were right. It's a different beast. [00:09:29] What was the final push and when did you launch? Baker OK. [00:09:34] So I was baking for Sophia out of pleasure. And then I realized that I myself had a runny nose every time I eat. And Sophia's mother's and that's definitely a food allergy. And so we started trying to figure out what it was. You know, maybe it's egg, maybe it's dairy, maybe it's wheat. You know, I had a blood test and that pointed me to five things. Eggs, dairy, all bovine actually is all cow and wheat and not gluten, but wheat. The grain itself and then beans and garlic. So very broad, strange things. And she said, you know, if you get rid of them cold turkey, you might get it back. Your body can learn how to get it back. So I did. I just got rid of all of those. And that's when kind of the baking shift really happened for me, because while I may have been making stuff for Sofia, that was pretty good. I now was the new audience and it needed to be excellent. I don't want to eat a bad cookie. You know, who wants to eat a mediocre cookie? You just want to eat one amazing cookie and be done, you know? So that's when I really kind of upped the production for myself, just really hardcore experimenting and really getting it down. And I created some things that were unbelievable. I couldn't believe I was having such amazing luck. The flour I created lended itself to the vegan aspect of what I was doing. Magically, it was almost like a divine intervention. I just said, you know, I don't know how to do this. So tell me, you know, and I just if I got an idea, I ran with it. You know, kind of constantly putting new things. Play and see. And, you know, the first like four or five things I made were truly like mind-blowing and my friends and family, everyone around me was so like me. This is remarkable. You you you can't not share it. You know, you have to do something. And so at the time I was I was divorcing and, you know, started starting on a new path in life. And I needed to create a business for myself, because that's the first thought I had was I should start a business and then get a job as an entrepreneur that, you know, a very natural thought process, I guess. But I thought, you know, I'll do that. I'm going to start a bakery. I'm going to get this in people's mouths. I'm going to change how they think about, you know, what something without dairy and eggs can taste like. And at first, I wasn't actually interested in a bakery like in the community with a store fronts, that kind of thing. I really just wanted to be quite a bit bigger and reach everybody. The restaurants, cafes, I wanted to be the dessert when they bring out the big cart at the end of your big Italian meal and they say, oh, which one is beginning gluten free? And they would point to mine and say, this is from Kermit Baker. And people say, OK, good, that's what I want, because I've heard that's the best. Right. That was kind of my original. Yeah. You know, the mountain out there for me and sort of with that in mind, I kind of went right to some restaurants and started I started out of my house in January of 2013. And within six months outgrew my own kitchen quickly and rented space at a commercial kitchen that also six months ratatat and and knew immediately. OK. I'm ready to take the plunge and and start my own kitchen. You know, I could tell that that was the direction it was going. The business was almost, you know, the energy behind. It was so forceful. It had a life of its own. I almost couldn't stop it in a way. So then we got the big kitchen that also had a little storefront and and then and grocery stores started coming in and the community started knocking on the window saying, when are you going to open? And. Then I said, oh, my gosh, I want to open that, I just did. You stuck a sign in the door and we became a bakery, kind of with the idea of like an outlet that we'd be baking for restaurants and we would just sell whatever's happening that day. We'd fill in front, you know. And it's different. [00:14:00] You have. So I mean, I like the angle that you came at. [00:14:03] I know a lot of small bakeries and things actually always use more times than not start out of reverse. They'll start with their store front and then they'll start approaching restaurants or things of that nature. And so it's cool that you started from that kind of reverse back end moment. And they're two totally different. Be satisfying those different client tells. Well, three, if you're you know, if you're also getting into shipment but going dealing directly with restaurants as opposed to, you know, stores and then also having your own shop front. They have different schedules. They have different needs. Right. Different times of delivery and all those types of things. So managing all three of those. It sounds like it takes three very different hats to do. I kind of want to climb into it because when you get a store front, I think you do more about the philosophical endeavor. You know, when you're going through someone else's restaurant, you're giving them maybe a doctor that you're hoping they convey in addition to it being gluten free and, you know, vegan, you're hoping that they say something about ingredients or they're the love or the attention and the efficacy of that food. But when you have the opportunity to do it yourself, you have your own, you know, bakery. Can you kind of speak to what you tried to infuse the philosophy of the ethos into your staff or the way that it's set up so that you kind of convey your message to the customer? [00:15:29] Yes. Early early on, when we started hiring employees and I had heard from other people what it's like to work in a kitchen. It didn't sound very nice, but it sounded intense, hardcore, competitive, controlling. It sounded honestly. You know, we've seen lots of shows like Hell's Kitchen and, you know, chopped and, you know, there's so there's so much. Intensity and forcefulness in that environment. And I naively, as I've done everything with this whole business, naively jumped in, but I naively said, we're not going to do that. We're not going to have negative energy. And here we are. We are changing people's minds and hearts and souls around something so delicate and close to their heart. We have to be in our most authentic heart space. We have to have the most best intentions when we are making this food, meaning we have to make sure every every single thing we make is perfect. You know, it tastes perfect, it comes out perfect. And that when we're making it, we're making it with the intention that someone is going to eat it and it they're going to get that with them. There, that's going to come to them. [00:16:54] So enlightened baking kind of became this philosophy that I started telling my my co chefs and the people who worked in the front. You know, we're doing something differently. Here we are. We are affecting karma. You know, we. And that's the name of the bakery. You know, Karma Baker comes from not so much a karma bakery. You know, we aren't you know, it's not a catchy, fresh catchphrase that, you know, guided us to that name. Karma Baker means that we are taking into account the karmic footprint of the food itself. So where does that butter come from? [00:17:35] Whereas that egg coming from, what's it been through already before it comes to our door, you know, that that animal that has has a karmic imprint on it, you know? And when we eat that food, it is now in us, you know. And so I notice a lot of people when they go vegan, they calm down. You know, they have a lighter sense about them. You know, I definitely believe it changes you on the inside. [00:18:04] It changes your DNA, it affects your compassion. And I think. You know, I really think it changes you. You know, it changed me because I didn't go vegan for any reasons other than dietary issues. And and it almost blossomed within me where, you know, I just gave up. You know, beef, eggs and dairy. And within months, I couldn't eat any meat. You know, I couldn't be in the meat aisle at the grocery store. It just changed me into what has happened, you know? Yeah. But that's the kind of thing that, you know, I I tell them our employees. You know, I remind them that there is something much bigger, much deeper, that that's going on in our bakery and in our process. [00:18:49] And most of them get it. In fact, they're almost a little bit shocked by it because they've never been told. We want you to be happy when you're making food. You know, we want you to feel good when you're working, you know? So that's that's what we all we rest on that idea, that principle. When things are going wrong in the kitchen, we come back to that, you know? Yeah. [00:19:15] Absolutely. Well, and the majority of vegans that I meet, we're not born into a vegan family. And so I think what's interesting about that is it is an opportunity. [00:19:24] Anytime there's a conversion into a way of life and veganism as it's that, it's directly addressing the source of fuel that your body lives off of. It spills out into all aspects of one's life. You know, even if it wasn't consciously known to in the beginning. But there's an opportunity with that kind of a conversion for almost a mandate for education. And so what I think is interesting is that people who have become vegan educate themselves, even if they were prolifically, well versed in food and nutrition, they begin to educate themselves even more so wherever they started from. It's this opportunity. And I like to talk to vegans about this because we're especially in the food industries. There's an opportunity to educate anybody. You know, people understanding that it's vegan and probably therefore better for you on some level. How do you address that? You have moments of education, particularly in your in your store. You're talking about, you know, and this education that you give to your employees by just saying, you know, it's the way that we create the food. And it needs to be happiness. It needs to be light and calm and that. Do you take the opportunity to do that with your customers on a conscious level as well? Is there like spots of education or is it just by experience that they're being educated? [00:20:40] You know, it's a very delicate place to tread. Spreading the vegan philosophy, love and knowledge. Right. It's it's a lot of people are not yet open to being to their food being controlled. Right. So when you when, you know, they say why it why is it big? And some people come in because they're just gluten free and they'll say, you know, why no dig dairy and eggs, you know, and and we'll kind of explain, you know, the philosophy behind it. The one thing that I think speaks to everybody, though, is the environmental impact. And that is the thing that everybody's open to, you know. So. So now we've kind of instead of, you know, pointing to an animal cruelty kind of situation, you know, in explaining the karma bigger name, we we point to, you know, this cupcake is going to save five hundred and fifty gallons of water. They go and they're like. What's that? That's crazy. That's possible how you know and you know, it's Californians especially. We're highly, highly sensitive to our water supply. And and I did not know actually before conspiracy came out that that was even an issue. And I was horrified to find out that people did know about it. People in power and, you know, controlling our food, knew about it and weren't doing anything. So when when I tried to, you know, just reach somebody with that message, they're usually incredibly open and shocked themselves and then open to making tiny changes themselves. You know, because like you said, you know, the bakery is always the one where people say, well, I can not eat me. You know, I can I can eat healthy. But when I want dessert, I wanted to be good, you know? Yeah, I want a banana cream pie and I want ice cream, you know? [00:22:34] And and that's changing for them because now they've got the opportunity to, you know, maybe I don't need it because of because of this bakery or, you know, that ice cream shop. You know, I think we're all making immense changes. [00:22:47] Yeah. And I think adults are as equally attached. I think it's masked with children. [00:22:52] You know, I know I know grown adults. The majority of them adults I know weep for a really great sweet. But they won't say that. They'll say, well, you know, it's the kids like I what am I going to get for the birthday party or the this? They kind of mask it under that as well. And that's fine, too. You know, I think getting children really attached to a great vegan gluten free cupcake is is where you're going to. That's the future. [00:23:17] You know, it's it's where we're gonna get our market. And I agree with that. I'm wondering. [00:23:23] I want to talk a little bit about some of the particulars of like the differences between a vegan bakery as you could compare them to your counterparts that are not vegan. So even getting into some of this. My head goes to like the things that you purchase. You know, you got into the arrowroot or talking about things of that nature. Eggs you don't purchase butter you don't you do you think your fridge size is smaller because you're not requiring some of those things that need to live inside a refrigerator and therefore, even like lessening your carbon footprint with how much electricity you're taking up, like how does some of those things change? Do you think for you as compared to a non vegan bakery? [00:24:05] Well, the first thing when it comes to ingredients is a non vegan gluten free bakery is subsidized by the government. So dairy eggs we eat, they are practically free. They are practically free ingredients. So our ingredients right off the bat. The three major things are fat, our flour and then the multitude of things we use to replace eggs with are not even just double what a traditional bakery is. It is four times as much. So finding our ingredients is the first issue because they are much more natural, much more less processed. They aren't kind of pre pre-made and then sold, you know, a lot of bakeries. For instance, we make our graham cracker crust from scratch. [00:24:57] So meaning we make the graham crackers and then we find that, you know, a regular bakery goes to a supplier and buys a 50 pound bag of graham cracker crumbs, you know, that has butter, eggs and honey and wheat. Right. For probably about 20 dollars, maybe, maybe less. You know, we are doing it differently. We make our own caramel. We make our own all our own flour blends. We make we make our own sprinkles like we you know, we've had to make and get very creative with finding our ingredients and then getting the price down. So that's probably been our our biggest hurdle really is finding coconut oil in the early days. [00:25:43] That's our primary fat, you know, finding it in a gallon, finding it in a five gallon, you know, been very difficult. And if you can't find it one or they run out. Yeah, we're a pretty screwed many times, you know. Now we buy it at a fifty five gallon drums. We have them back stores and we have a bunch of own. But you know, and it's we only have one place to buy it from. So hopefully it stays in business. [00:26:12] The upside is that as vegan and gluten free stuff becomes more mainstream and people are looking for it. The prices come down and the relative competition to make the products comes up. So you have more people who are making vegan caramel say, you know. So those kinds of things, they're not mainstream yet, but they're getting there. So, yeah, as far as fridge space, I would say it's all the same and fortunately it's all there. [00:26:43] I. I just don't know. [00:26:44] You know, I know I love that idea. That thinking I've never compared it before. [00:26:48] We've talked off the record about I worked in as a child well as a 20 year old, which is a child. I worked in bakeries, you know, and in college and things like that. And it is interesting to think of a different universe. I really feel baking is it's it's unto itself. And so it was interesting to think about like, how would that work? I mean, you think of a bakery. It's eggs, sugar, flour. You've removed, too, you know. And so my mind kind of bends even as a vegan as to what that business looks like and the differences between it and and teaching people how to bake that way. You know, bakers there, it's a lifelong profession a lot of the time. And people do that profession forever and send someone to come in and say, I'm a baker and then walk into your place is not going to really know what they're doing for a minute. You know, training everyone up like that, like it's a very unique thing when you're all alone. [00:27:40] Right. [00:27:41] I wonder. So can you speak to some of the you do this nationwide endeavor now. [00:27:47] And I want you to kind of unpack some of that so that everyone listening who does not lived just outside of L.A. can kind of tap into what you're doing and get on and seeing you have a Web site. Is everything accessible there? And what products are you kind of shipping nationwide right now? [00:28:03] Yeah. Cool. We get we started our Web site five years ago sort of as a potential for shipping online and then also so that people could see our menu and view the ingredients and be familiar with what they're eating and pick up at our store. So we actually had two methods on the Web site for ordering and either picking up or shipping. And the online ordering shipping has always been you know, it's been plugging along. It's been a great experience because we've learned how to ship food the best possible way. We've learned what items do ship and don't ship. We've spent the last year and a half now shipping cakes, so whole birthday cakes all over California and the whole nation. We have a very good success rate with cakes getting there in lovely shape and still delicious and moist and everything, because that is the heartbreak. You know, you can order a birthday cake and everything is on that cake, right? It's the centerpiece. So. So fortunately, we've had a lot of experience working out a lot of the kinks in in shipping and now that this covered crisis has happened. [00:29:18] Our our online shipping has let me get the number. I feel like it has at least quadrupled. I think it's actually more like 10 times. It's an exponentially growing every week. So we're at about 10 times our normal production for shipping stuff. So we ship cakes now we have five what we call a karma box. So it's a box of specific items. One is our sampler, which is the most popular. It has 10 items that are kind of the bakery's highlights. So our donuts are incredibly popular. Our brownies are very popular. You know, we sell to a lot of the grocery stores around us and in Southern California. So we have a large following just from, you know, the brownies. You know, people still come in and say, I didn't know you were a bakery. I thought, you know. You know. So we sell it. You know, the highlights, the the rockstars from the bakery and in our boxes, brownie box, donut box, cake pops, fun, things like that. [00:30:20] And then with the virus kind of came a little bit of inspiration, like, you know, everybody wants our cupcakes. And so we decided to pack them in jars, you know, the eight ounce mason jar. And you get the layered cupcake in there, the lid, you know, it Easter was all we kind of launched it. And the you take the lid off and the inside the carrot cake jar is a little bunny diving in. And that was a giant hit. Super cute. Everybody is ordering that as the jars are taking off. And, you know, my favorite thing is the creativity. So I've just designed 12 new flavors of jars to start adding to the mix. They're just they travel so well. They keep so long. And it really is like a true treat. You know, it feels really special. [00:31:08] It's a feels that feels like add your Everest. I feel bakery and then shipping it. I immediately go to lack of quality control. [00:31:17] My brain like the issues that I would see the hurdles immediately. Quality control for one. And then add preservatives, infusion to, you know, to get that lifespan and that longevity. Have you been able to navigate that successfully or was it trial and error to get to? Because I know that, you know, on your site, you talk about consistency and the importance of maintaining, you know, that the experience that you really want everyone to have. So how did you kind of address those tips? And was it a learning curve or did you, you know it out the gate? [00:31:50] Yeah, definitely learning curve. You know, we've always kept in mind that we have one chance to change someone's mind because they're going to take one bite and go, oh, I knew it. This is terrible. Or they're gonna go, oh, wow, this is crazy, you know? So. So, yes, the the integrity in that first bite is everything. So we decided right off the bat to not ship items that we knew we couldn't 100 percent control it, how it would arrive, you know, taste and texture wise. And then the third problem is like it needs to arrive pretty, you know, some of our cupcakes. You know, we tried sending some trial errors, sending out cupcakes that were a bit of a cupcake soup. You know, we had we had a few days like that. But, you know, obviously, you're not going to have a lot of success during that. So, you know, we design things to make them travel. Well, you know, the chocolate our donuts are coat are dipped all the way in chocolate so that when they when they come out of the wrapper, you know, they're sealed completely when they come out of the wrapper. They are not messed up. You know, they look really nice. They keep the keeps the donut fresh inside. You know, the little things like that. We've done sort of curious, how is this product going to get where it needs to go and be the best, you know? So that's been, like I said, five years of, you know, plugging along and calendar and not even taking chances on things that we just knew. That's not going to work and you don't want to go there. [00:33:22] And I think the word you just used is so perfectly description for it's a curation. You have curated this process. You know, truly is this very thoughtful. And it is an artistic endeavor. [00:33:32] You know, when you get to this level, particularly, I think all cooking and baking is but on the level that you're functioning on and doing it. It truly is. It's special. It's ah, it's curated. It's thoughtful. [00:33:44] You know, it's amazing. I want to look at. I know that this has changed a lot and you've brought it up. [00:33:49] And so you clearly are feeling copacetic with the nature of it, as I think all small businesses have them. We're still all, you know, or everyone is still kind of going through emotions. But you've had a dialog. It sounds like with yourself and even with your company and where it's. Can sintering the pandemic that we're in and the future of it. But I'm hoping you can speak to the goals that you have for the kind of all of the various aspects even underneath it. I don't know if they vary, but for karma baker like for the next one to three years, has the pandemic played into that significantly? Were you already headed there? Can you kind of speak to and do you do that as a company? Do you have three year goals or do you have smaller ones like six month goals? [00:34:34] Yeah, we have gotten out of the practice of having, you know, two and three, you know, 90 day or one year or three or five year goals. You know, the thing that has happened with our business is that we have you know, we've always had the wholesale going to the grocery stores. We've always had the front and then we've always had the online. And whenever something has happened within the neighborhood, you know, we had giant fires here last year and it practically closed everything down. You know, almost all of Malibu burned down. And we have a ton of customers from Malibu. So our community was missing. But, you know, things like that, we have been able to sort of just move into the direction of what works and and push the business into that place. You know, we always have had this very long flash, short term goal of, you know, giant success. You know, ultimately on the first day when I said, this is what I want to do, I you know, I wanted to be in Starbucks. I want when you go to Starbucks and there's nothing to eat, half of that counter is karma bakers, vegan, gluten free stuff. You know, that's where my head was big. I don't want to be a bakery in L.A.. You know, I want to be a bakery in the world, you know? So I have always had kind of that as my goal out there. And what it takes to get to that goal along the way is a squiggly road, you know, as long as I'm in the same direction on that road. I feel like we are succeeding. And honestly, when Kobe hit and everybody was talking about closing down, all I could think was there is no way we've gone through all this trouble and effort to close down and lose our business from this. It just felt inconceivable that it's not happening. And then and then people started finding us online. So search engines, I don't even know how they'd been finding us, really. But it's it's, you know, dozens of orders every day. You know, it's fantastic. Incredible. Yeah. [00:36:42] Yeah. Well, I mean, it's that laser view you've got of the Starbucks out there. I think people are that scoped and you can over calls it the secret. Years ago, like you can do whatever you want. [00:36:53] But I think that that kind of as human beings, you know, that kind of a clear focus and drive is the number one thing. Ninety nine percent of all seeing us, you know, having none of that. That's cool. I like that. That's it's it's it's first time I've spoken to someone that has been that amazingly brave to be like, yeah, it was Starbucks. [00:37:12] You know, most people get like a little shy. [00:37:15] They maybe not to themselves, but when they're talking to someone with a podcast, I love that you just audaciousness of putting it out. That's fantastic. So I'm in that same vein. [00:37:25] I'm wondering if you could speak to the, you know, 2013 you are launching this endeavor. Look, knowing what you know now, what are the top three pieces of advice that you would give? Be good or bad. Stay away from this. Do more of this. What would be the top three pieces that you would give back to yourself? [00:37:45] So many things. It's almost hard to choose three. And, you know, it's really hard to also because the journey has been the the process. [00:37:56] And if I took a piece out, I'm not sure we would be where we were, you know, or I don't feel regretful about any of the choices and decisions we've made along the way. I would say, you know, originally, if I could speak to myself, then I would say this is going to be really, really hard. And don't expect it to not be hard. And I would say when you get the most afraid, the most fearful, lean into it and do that more. Whatever that thing is that feels so scary. Pushed through it because that's where change happens. [00:38:34] You know, that's where when your comfort level gets a little a little shaken, you know, that's when you know, you're doing something bigger than you would have done, you know? Yeah. So we've you know, we've like I said, we've moved into the things. We've kept three avenues of revenue open in order to, you know, move with the water, with the tide. But, you know, maybe I would tell myself to run ahead in one direction and see what happens. Absolutely. You know, sometimes that's kind of where we are right now, you know, with with online shipping. It's it really is the best way for us to reach the most people. And, you know, originally my goal is get this in everyone's mouth, you know, change people's minds. Be there for that person that doesn't have a bakery in your dorm or whose mom can't make a cake or, you know, that's that's who we want to be getting into the mouth. So however we get in their mouth is where I want to go. Right. And the delivery, the online, the, you know, eating at home, the bakery to you. Like I I've always loved that. And I just thought maybe people weren't ready for it, like I was ready for it. So maybe that's changed. And yeah, maybe that's the silver lining. [00:39:55] It follow suit. You are through and through. You know, leaning into discomfort and all of those things and having this magnificent goal. And I love it. I love all of it. And I'm sure it tastes in your food. [00:40:07] Everyone's got to jump on. I'm a baker icon. And if for nothing else than to have, you know, this kind of profound person speaking for it and things like that, like you've got taste that nobody nobody can turn that down. You know, you've got to give that a shot. And we are out of time, Celine. But I want to say thank you so much. [00:40:27] It's been a pleasure. I really appreciate all of your information and your candor today. [00:40:32] Thank you so much, Patricia. It was wonderful to talk to you. Natalie, thank you for everyone listening. [00:40:37] We've been speaking with Celine Eichler. And you can find her and all of her delicious food on Karma Baker AdCom until we speak again next time. [00:40:47] Thank you for tuning in. Stay well, stay safe, eat well and remember to always bet on yourself.

united states california new york city chicago internet los angeles hell speaking dna italian san diego web southern california scary starbucks kitchen incredible vegan karma twelve mount everest eggs spreading wheat californians malibu bakery intensity pushed ninety magically slainte silene erin mckenna kermit baker patricia kathleen

Real Housewife Garcelle Beauvais + Baker Extraordinaire Erin McKenna

Play Episode Listen Later May 15, 2020 72:20

Heather is joined by good friend Garcelle Beauvais who tells us about the latest on Real Housewives of Beverly Hills. Later, Erin McKenna from Erin McKenna's Bakery LA describes what it's like for a small business during lockdown and offers advice to all the small business owners out there.

beverly hills champs real housewives extraordinaire life advice real housewives of beverly hills real housewives of orange county real housewife beauty tips garcelle beauvais heather dubrow terry dubrow erin mckenna

OH BABY! Natalie's Last Show Before the Baby Arrives!

Play Episode Listen Later Sep 20, 2019 72:00

It's almost time for Piper to join the world as Heather drags out the collection of baby scrapbooks and wishes Natalie a fond farewell before her 8-week crash course into motherhood! Then, the ladies enjoy some delicious coffee cake with Erin McKenna about her rise from waiting tables to baking up delicious treats everyone can enjoy as the national Vegan Baking Queen! Also check out the exclusive new footage of the podcast and more on YouTube! Have any questions for Heather? Use the Heather Hotline and call or text 949-439-5159 anytime, anywhere! And thank you to today's sponsors: Amazon = Shop using Amazon.com/shop/HeatherDubrow to keep the podcast FREE! The Dubrow Diet = Heather & Terry's book is available today—order your copy now at Amazon.com or wherever books are sold! Native = Get 20% off your order at NativeDeorderant.com and use promo code DUBROW LaCroix = Get the 100% innocent beverage and find...

amazon champs arrives life advice last show real housewives of orange county oh baby beauty tips heather dubrow amazon shop terry dubrow erin mckenna

I Was So Unhappy Before Cancer

A Single Serving Podcast

Play Episode Listen Later Jun 24, 2019 37:19

Jennifer Garam just beat cancer. This week's episode will discuss her treatment journey through ovarian cancer as a single woman, delving into how and where she found support through a "Chemo Squad," and how she let go of the dating nonsense that had no place in her fight. She's an absolutely inspiring and relatable soul who openly and honestly shares her experiences. CANCER RESOURCES FROM JENNIFER BooksCrazy Sexy Cancer Tips by Kris CarrAnticancer by David Servan-Schreiber, MD, PhDCancer as a Wake-Up Call by M. Laura Nasi, MDRadical Remission by Kelly A. Turner, PhDDocumentaryThe C WordOrganizations for In-Person & Online Resources TEAL / Tell Every Amazing Lady (ovarian cancer)NOCC / National Ovarian Cancer Coalition (ovarian cancer)SHARE (ovarian cancer & breast cancer)FORCE / Facing Our Risk of Cancer Empowered (hereditary cancer & genetic cancer risk — BRCA etc.)Yoga/FitnessYoga4Cancer (y4c) (free yoga classes for cancer patients & survivors and their caregivers)CHEMO PARTY BAKED GOODS DONATIONS1) Blue Sky Bakery in Park Slope 2) Valentine's Day Chemo Party, Erin McKenna's Bakery, a vegan, gluten-free bakery (Lower East Side location) 3) Chemo Grand Finale Party, Doughnut Plant (Brooklyn location) Jennifer Garam Instagram shanisilver.com A Single Serving Podcast Facebook Group A Single Serving Podcast InstagramThis podcast is hosted on Buzzsprout. Support the show (https://www.patreon.com/shanisilver)

love dating single cancer md online dating wake up call unhappy bakery buzzsprout in person cancer treatment single life lower east side brca single women park slope being single david servan schreiber erin mckenna

UO Today With Erin McKenna

UO Today

Play Episode Listen Later Nov 28, 2018 27:42

Erin McKenna, Professor of Philosophy at the University of Oregon, discusses her work in human/animal ethics. Her books Pets, People, and Pragmatism and Livestock: Food, Fiber, and Friends describe why it's important to understand animals' species-specific behaviors, breed tendencies, and individual variations in order to establish an ethic of respect when relating to animals.

university friends professor oregon philosophy pets fiber pragmatism erin mckenna

Episode 7: Orlando Foodie Girl

Orlando Out of Context

Play Episode Listen Later Jun 30, 2018 50:44

In Episode 7 we welcome Jessy aka Orlando Foodie Girl (Follow her on Instagram @orlandofoodiegirl). She has been an Orlando resident for the last 25 years - we discuss the food scene in Orlando and taste test an array of sweet treats! We speak on the current trend of donughts in the food world. (1:00) Jessy gives us her story on how learning to cook for her special needs children opened her up to a new world of foods; leading her to a heightened appreciation. (3:38) How Orlando Foodie Girl came to fruition. (4:45) We share our favorite food spots from our home towns and how mom’s food trumps all! (10:50) Jessy describes how any dish can be savored in just a few bites. (17:15) We talk about Dexters dollar burgers and this delicious home town gem. (18:48) Stephanie and Jessy compare notes on their experience at Voo Doo Donughts and how theming plays a part in your meal experience. (22:10) Brian gushes over the delicious pastries at the Glass Knife, a Winter Park must do.(26:25) Jessy reveals her choice for best kept secret in Orlando amongst restaurants. (31:12) We talk the Orlando sushi scene and Jessy recommends the hamburger sushi at Cowfish for those who are not into traditional sushi. (36:05) Our thoughts on a cookie dough flight from Wonderland Cookie Dough Co. in Celebration. (38:45) We talk about the the delectable Mickey Mousse at Amorette’s Patisserie. (39:35) We discuss the mashup of flavors in the Saracha & Lime Cupcake at Sprinkles Cupcakes. Frosting or Spicy mayo? (42:30) Dive into the flavors of summer with Erin McKenna’s Bakery NYC lemon tea cake. (44:05) Jessy shares some chocolatey treats from Gideon's Bakehouse. These are not your mammas cookies! (46:20)

world disney food girl dive celebration universal studios spicy foodies winter park patisserie frosting dexters sprinkles cupcakes amorette cowfish erin mckenna

The Passionate Pastry Chef

Play Episode Listen Later Mar 22, 2018 46:09

Natasha Pickowicz represents the new breed of pastry chef--they’re busy, curious, creative, and political. Natasha oversees the teams at not one, but two acclaimed restaurants in Manhattan: Flora Bar at the Met Breuer museum and Café Altro Paradiso, where she turns out beautiful desserts and baked goods, from her grey salt sticky buns to her bombolini alla crema. She contributes her work to cool happenings around town, like the Wifey cafe-gallery pop-up in Brooklyn last fall, and she helps organize important food moments, like last year’s all-star bake sale that benefited Planned Parenthood. The sale is back this year and will take place Sunday, April 8th, at Café Altro Paradiso, and features yet another amazing roster of talent, including Erin McKenna’s Bakery, King, La Newyorkina, Mah Ze Dahr, Poppy’s, Ovenly, Otway, and The Smile. If you’re going to the sale, go early. Tune in to this episode to hear how Natasha went from English Lit major to one of pastry’s brightest talents, what her pastry resolutions were, and how to soak your cake layers. You’ve never done that before? Natasha will walk you through it. Thank you to our sponsors for supporting today’s episode. Emmi, the maker of delicious cheeses from Switzerland; Le Cordon Bleu, the legendary culinary school; and Bob’s Red Mill, who wants you to eat wisely because you’re irreplaceable. Radio Cherry Bombe is powered by Simplecast

switzerland smile passionate baking planned parenthood bakery pastry wifey le cordon bleu pastry chef simplecast women in food english lit red mill otway kerry diamond met breuer erin mckenna natasha pickowicz radio cherry bombe ovenly la newyorkina flora bar mah ze dahr

Post-Election Coping Strategies

Play Episode Listen Later Nov 10, 2016 58:20

Oh, Bombe Squad. What happened? We've put together a panel for today's Radio Cherry Bombe to talk through how we're feeling and shed light on some of the issues resulting from Tuesday's shocking results. Joining us is author Charlotte Druckman, Erin McKenna's Bakery founder Erin McKenna, Hot Bread Kitchen founder Jessamyn Rodriguez, and food policy expert Marion Nestle. We'll get through this.

post election coping strategies election2016 food policy marion nestle food writing women in food hot bread kitchen kerry diamond erin mckenna charlotte druckman radio cherry bombe jessamyn rodriguez

Vibrate Your Way to Success

Play Episode Listen Later May 17, 2015 12:25

In this episode of Radio Cherry Bombe, we hear about the secret of Erin McKenna’s success. The founder of BabyCakes NYC and Erin McKenna’s Bakery, McKenna credits meditation with changing her life and shares her journey from lost soul to baker/author/business owner/mom. This talk was recorded at the Cherry Bombe Jubilee conference held in March 2015.

success bakery vibrate erin mckenna radio cherry bombe cherry bombe jubilee

Erin McKenna & Brooks Headley

Play Episode Listen Later Oct 6, 2014 45:08

This week on Radio Cherry Bombe, host Julia Turshen welcomes Erin McKenna of Babycakes Bakery and Brooks Headley of Del Posto Restaurant in NYC. Starting off the show, Erin shares her story with Julia about how she began to bake, specifically gluten free, treats, and now has bakery locations in NYC, LA, and Orlando. Similarly, Brooks, the Executive Pastry Chef at Del Posto, recalls his background and how he found himself working in one of the best restaurants in the city. Both guests relate on the trials and tribulations of work in the culinary realm as well as the differences between being hands-on with their food versus managing employees. Letting others help with the work is something that the chefs agree is a necessity for success. After the break, Julia chats with the guests about their support systems as well as Brooks’ recent book, Fancy Desserts. Julia also asks what we can expect from both in the future before signing off with the Radio Cherry Bombe rapid fire quiz! This program was brought to you by Bird. “I have this theory that happy cooks make delicious food.” [14:14] —Brooks Headley on Radio Cherry Bombe “[Writing my new book] was really, really challenging, and it really pushed me, but now I have some of my new favorite recipes in there.” [32:40] —Erin McKenna on Radio Cherry Bombe

new york city starting julia turshen executive pastry chef del posto erin mckenna brooks headley radio cherry bombe

Episode 167: Cherry Bombe

THE FOOD SEEN

Play Episode Listen Later Nov 19, 2013 44:16

On today's THE FOOD SEEN, Kerry Diamond & Claudia Wu, the ladies behind Cherry Bombe, a magazine about women and food, premier No. 2: “The Baked Issue”, with vegan bakery owner Erin McKenna of Babycakes. Their first issue's cover girl, Victoria Secret's model and Momofuku Milk Bar cookie maker, Karlie Kloss, bookend a bunch of powerful females working in all walks of culinary life. From artists (food stylists, photographers, ceramicists …) to bloggers, writers and musicians. And of course chefs, like Prune's Gabrielle Hamilton,Chez Panisse's Alice Waters, and The Spotted Pig's April Bloomfield. So, what is a woman's place in the kitchen, if it's in the kitchen at all? This program has been brought to you by Many Kitchens. Thanks to Cookies for today's music. “When you open a restaurant, people come out of the woodwork about you doing a cookbook.” [7:35] — Kerry Diamond on The Food Seen “We do like white space. A lot of magazines don't. They just try and cram as much onto the page as they can. Being 172 pages, we have that luxury of being white..” [36:45] — Claudia Wu on The Food Seen

cookies prune victoria secret alice waters karlie kloss chez panisse baby cakes cherry bombe gabrielle hamilton kerry diamond spotted pig april bloomfield erin mckenna momofuku milk bar food seen claudia wu

What's a Vegan Substitute for Eggs?

Play Episode Listen Later Mar 16, 2010 0:25

Erin McKenna, founder of BabyCakes NYC, uses applesauce as a vegan alternative for eggs in her baking. The applesauce will bind your batter just as the eggs do-and your friends won't even know the difference. But the chickens might. Or the person you used to buy your eggs from.

vegan eggs substitute erin mckenna

How Do You Make Vegan Brownies Chewy?

Play Episode Listen Later Mar 16, 2010 0:24

Erin McKenna, founder of BabyCakes NYC, slightly undercooks her vegan brownies and cookies so that they're more melty and gooey. And since there are no eggs in the batter, undercooking isn't a problem (you could forgo cooking altogether).

vegan brownies chewy erin mckenna

How to Avoid Dense Gluten-Free Batter

Play Episode Listen Later Mar 16, 2010 0:23

Erin McKenna, founder of BabyCakes NYC, adds hot water to her gluten-free batter in order to thin it. That leads to a more fluffy, moister baked good.

gluten free dense batter erin mckenna

What's a Healthy Replacement for Sugar?